What am I making for dinner that's easy, fast, and affordable?

[conuly]

I actually already know, but Eva's whining, so I'm reconsidering.

********************

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Comments

[mommy]

Omelets? They're my go-to lazy meal.

[jamethiel]

Are you vegetarian? Because this recipe is not, but it literally only takes as long as it takes to cook the pasta. Tuna and Lemon pasta. Let me know if you want the recipe.

[spikethemuffin]

Creamed tuna? If you add stuffing mix, it takes it to the next level.

[conuly]

If I serve another omelette this week, somebody's going to scream.

[conuly]

No, but can I sub in some other sort of fish? My mother claims to be allergic to tuna.

[conuly]

50% of my family wouldn't eat that, though.

[archangelbeth]

You already made it, but Pasta and Peas might be good for the future!

[siderea]

The Pyrotechnic Ice-Cream Parades of the Nobel Prize Banquet

OMG, if somebody had told me about that as a child, I would have maybe actually done homework.

[jamethiel]

Absolutely. It'd work with salmon, or sardines or any other kind of strongly-flavoured cooked fish. Anchovies might be a step too far in the flavour stakes.

You could do it with fresh fish, but you'd need to cook and flake the fish before-hand.

1 Can of strongly flavoured fish in oil (important for texture)
8 cloves of garlic
1 bunch of curly parsley
1 lemon
Parmesan to taste
Butter
Olive oil
Pasta,
Salt

Put the pasta in salted and oiled water and cook as per usual.

While that's happening, drain the fish. Rinse the parsley and drain/dry it a bit (you don't want it soaking wet). Peel and mince the garlic. Juice the lemon and set aside (or you can use a lemon squeeze bottle: I usually do, although fresh lemon is zippier.)

Chop the parsley reasonably finely. If you decide to include the stalks, keep them separate to the leaves: they take longer to cook.

Heat olive oil in a pan. Add the garlic, cook for 30 seconds (until you can smell it), then add the fish, stirring to break up. Cook until it's warmed through but not changed colour, then add the stems if using. (If you're not using the stems, omit this next step and go straight to where you add the leaves.)

Cook for a minute or two, stirring to combine.

Add the leaves, stirring to combine. You only need to cook for about a minute: you want the leaves SLIGHTLY softened and combined with the fish, but you don't want the fish overcooked or the leaves soggy.

Remove the sauce from the heat, leave to cool while the pasta finishes cooking.

Drain the pasta, divide into bowls. Add a dab of butter (about a teaspoon?), stirring to coat. Add the sauce. Stir to toss through. Add parmesan to taste, and around half a lemon per bowl (or to taste) of lemon juice over the top.

NOM!

[spikethemuffin]

Use the picky eaters as ingredients in tomorrow's casserole?

[spikethemuffin]

(Says the woman who cooks fish for her cat, but not too many days in a row, because she doesn't like that.)

[elenbarathi.livejournal.com]

Hmph. Eva is definitely old enough to be introduced to the ancient principle which saith: complain about the cooking, and you automatically become the cook. So if she doesn't favor your proposed menu, the pertinent question here is: What is SHE making for (everyone's) dinner that's easy, fast, and affordable? Since she has no income, 'affordable' in this instance would mean 'all necessary ingredients are already in the house'.