For me it’s currently fish tacos. Tortillas, white fish, southwest seasoning, and toppings to taste. Been making them weekly for a few years now somehow without getting bored of it.

  • Hossenfeffer@feddit.ukEnglish
    6·
    5 hours ago

    Er, I feel like this is my time:

    African Chicken And Jollof Rice
    Asparagus And Crayfish Tail Tagliatelle
    Aubergine Laksa
    Baked Salmon W. Lemon Couscous
    Barbecued Spatchcock Chicken With Potato Salad
    Blackened Chicken And Dirty Rice
    Blackened Salmon And Dirty Rice
    Burgers
    Butter Chicken
    Cajun Chicken Thighs And Dirty Rice
    Caldeirada - Portuguese Fish Stew
    Carbonara
    Carnitas
    Chicken Adobo
    Chicken And Butternut Squash Tray Bake
    Chicken And Mushroom Casserole
    Chicken Biryani
    Chicken Caesar Salad
    Chicken Enchiladas
    Chicken Fried Rice
    Chicken Kebabs And Couscous
    Chicken Kyivs
    Chicken Milanese
    Chicken Paprikash
    Chicken Ramen
    Chicken Shawarma
    Chicken Taquitos
    Chicken Thighs - Greek Style
    Chicken Tikka Kebabs
    Chilli Con Carne
    Doner Kebabs
    Fish Pie
    Fish, New Potatoes, Asparagus
    Fish, New Potatoes, Samphire
    Gnocchi And Green Veggies
    Grilled Chicken Tacos
    Jamaican Chicken Curry
    Jambalaya
    Kedgeree
    Kofte Kebabs And Koshari Rice
    Mac ‘N’ Cheese
    Mediteranean Chicken And Cous Cous
    Oklahoma Onion Burgers
    Paneer Curry Wraps
    Pasta Alla Norcina (Sausage & Cream)
    Penang Curry
    Penne Alla Vodka
    Peri Peri Chicken
    Pesto Pasta
    Portuguese Baked Cod
    Portuguese Green Soup
    Ragu Alla Bolognese Tagliatelle
    Ragu Alla Genovese Tagliatelle
    Red Beans And Rice
    Red Salmon Pasta
    Risotto – Chicken And Asparagus
    Risotto – Mushroom
    Roast Chicken
    Salmon, Asparagus, And Crushed Potatoes
    Sausage And Potato Tray Bake
    Sicilian Chicken Spaghetti
    Smoked Salmon, Lemon And Garlic Spaghetti
    Steak/Chicken And Chips
    Stir-Fried Tofu
    Tandoori Chicken
    Tortellini Soup With Chicken & Spinach
    Tuna Pasta Bake
    Tuscan Chicken, Bean, And Spinach Soup
    Tuscan Pork Pasta
    Veggie Chilli
    White Chilli
    Za’tar Salmon And Spinach Rice

    Edit to add: I can dig up my recipe for any of these if anyone is interested.

    • underline960@sh.itjust.works
      3·
      14 hours ago

      Do you… have a recipe book? Or do you just walk around with an alphabetical list of stuff you know how to cook in your head?

      • Hossenfeffer@feddit.ukEnglish
        1·
        4 hours ago

        Bit of both. Generally what happens is that I come across a reference to a dish that makes me want to try it, then look up a bunch of recipes to get an understanding of how to make it, mix and match from the recipes I’ve found, then write up what I did. But I could probably buy the ingredients and cook at least half of these dishes from memory.

        I also maintain a spreadsheet of what I cook every day which helps me not repeat dishes too often (e.g. I can tell you that it’s only been 21 days since I last cooked the Za’tar Salmon and Spinach Rice someone else asked about in another comment, so I’ll probably give it at least a month before I cook it again.

        I also score (and get the wife and kids to score) each meal when I first cook it (to my satisfaction - sometimes it takes a couple of goes to tweak it). The ones I listed here are all ones which worked out ok and which I enjoyed. The kids inevitably score veg-based meals low but I mostly ignore them!

      • mojofrododojo@lemmy.worldEnglish
        1·
        5 hours ago

        I have a container of za’tar but don’t really know where to use it.

        I love salmon, but have found hawaiian seasoning the best when grilled. how’s this za’tar recipe go?

        • Hossenfeffer@feddit.ukEnglish
          1·
          4 hours ago

          Za’tar Salmon And Spinach Rice

          • Make a thick dressing from mix a tbsp of sumac, 2 of za’tar, and 1 of olive oil.
          • Season skin on salmon fillets with a little S&P (bearing in mind za’tar also has a little salt in it) then spread the dressing over the salmon. Not too thick, you don’t want a crust, but you do want the salmon covered.
          • Bake the salmon in a 180’C oven for, maybe, 10 minutes and check it for doneness. It’ll vary depending on the fillets you have.

          I like to serve this with a West African spinach rice.

          • Toast some cashews and set aside.
          • Gently fry some onion and garlic then add some washed rice, crushed vermicelli, a little curry powder (an African blend if you can find it, or a Jamaican blend if you can’t), and continue to gently fry until the rice is starting to get a little toasty and the curry powder fragrant.
          • Add twice as much chicken stock as you had rice, bring to a simmer, cover, and set it as low as it’ll go.
          • After 10 minutes, most of the liquid will have been absorbed. Take the lid off the pan and quickly cover the rice with chopped spinach then recover the pan, turn off the heat and leave it for 5 minutes.
          • Mix the now-wilted spinach in with the rice, fluff it up and serve with the toasted cashews on the top and a good wedge of lemon per person since both rice and salmon love a good hit of lemon juice.