Question Of The Day #8

What is your go-to dinner when the refrigerator is empty?

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Alton Brown's tuna croquettes, subbing mayo for mustard. I don't know why the mayo doesn't break, but it's not a problem.

michaelnatkin

Even with the bleakest lack of groceries, there are usually potatoes and eggs around, so a Spanish tortilla is a likely option. Or maybe chilaquiles. Pasta with some jarred ingredients like Mama Lil's peppers and artichoke bottoms. Basmati rice pilaf with chickpeas and preserved lemons and lots of spices. I actually really enjoy the challenge of making something flavorful with little to choose from.

William_Redmond_102249

When I am down to next to nothing to eat, or do not feel bothered, I go for anchovies and garlic pasta. Slowly cook a bunch of garlic cloves finely chopped in olive oil, add the anchovies and cook until they pretty much "melt", add to pasta. Adding arugula just before serving works like a charm (if your refrigerator is that rich).

Emmett_Barton_12803

Rice and steamed veg. Or stir fried. There's always something green in the fridge.

grant

I make this:

Steam some sushi rice( I always have a bag of good stuff).rinse until clearish water, drain. and let sit for 30 minutes. Then add water 1 part rice to 1.1part fresh water.

Scramble and egg or a can of black beans with soy. Weird sounding but sooo good.

Johan_Edstrom_5586

It's really never happened, when I was studying and poor, a box of pasta, a rotisserie chicken, frozen veggies just steamed - all dropped in a bowl and some eye-talian dressing over it. Keeps you fed for a week

kkudla1

Cacio e pepe.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Fried rice with all the little pieces of meat(s) and veggies and onion that you always have that are to small to use by themselves. My freezer always contains a bag with only 3 shrimp or 2 scallops, table spoon of corn or peas or edamame, etc

ajcampelli

Steamed jasmine rice with nam prik pao and an egg and/or frozen vegetables.

If I have a bit more time: Polenta/grits with some combination of available pantry / freezer toppings (frozen vegetables, canned beans, eggs, canned sardines/mackerel, or a combination). The topping is usually seasoned with some combination of Mediterranean flavors, like garlic, olive oil, red peper flakes, tomato paste, anchovy paste, etc.

Matthew_Snyder_68770

I am Captain Ramen. I actually used to make instant ramen for breakfast at work, which elicited all manner of quizzical looks.

There are any number of ways of dressing it up. Rarely (if ever) use the seasoning packet, but I always have Ajinomoto hondashi mix, and I'd usually cook the noodles in an instant dashi broth that I'd spike with dried mushrooms if I have them on hand. I tend to like eating instant ramen as a 'dry' preparation with no broth. Basic toppings like Momofuku's ginger-scallion sauce (which is, imo, the greatest condiment in the whole world), to a scrambled egg, to raw garlic and ginger warmed by the hot noodles, supplemented with leftover pork/chicken/flank steak/etc if available. Something slightly more elaborate might be something like a mix of hoisin, ginger, Chinese mustard, sherry vinegar, scallions and shiitake mushrooms.

Really, anything and everything can be a topping for ramen. Which is what makes the sauce so awesome.

Matthew_Snyder_68770

I just recently discovered the joy of a properly made tortilla Española. Wonderful spiked with bacalao, if on hand.

Brendan_Lee_56950

I always keep a store of good quality instant ramen on hand and if it comes down to it I go with two staples of my childhood, shrimp noodles with oyster sauce or steamed rice with a fried egg and maggi seasoning with hot sauce. I could eat those two every day of the week and I always have those ingredients on hand.

FrankM_3301

Always on hand: dried pasta, a chunk of homemade pancetta, parmigiana ....so, the go-to is almost always carbonara.

tshewman

Quick stir fry, onions, peppers, mushrooms (always have onions ready, and usually many others) with a pesto, compound butter, paste or spicy sauce (Chilli, harissa, red pepper pesto, szechuan etc) topped with a 62 Deg egg or quickly fried easy over and parmesan (or other) cheese.

Edward_Green_45158

Curry - dried lentils and rice are always on hand. Soak the two while chopping an onion, garlic and ginger (if avalable). Pull a medley of spices from the spice "bag" (will play with the ratios and blend, but usually dried chilis [heat], cardamom [floral], cumin [meaty], star anise [works well with onions] and coriander make the base). Cook the lentils, steam rice and saute vedge w/ spice blend. Add canned tomatoes (or coconut milk), add par-cooked lentils, and reduce. Season and serve - hearty quick fix.

Matt_67991

Dal with rice.

Tim_Sutherland_52834

I too have lots of green stuff in the fridge, but they didn't always start that way.

douglas_bd

Same with me....fried rice is my go to when there's nothing to make, but a fridge full of bits and pieces of previous meals.

Lennard__34626

This is pretty much it. I blitz olive oil and anchovies, lemon juice. Toss it with pasta. Then whatever scraps I can find, onions, garlic, or any veggies, I saute them, chuck in the tossed pasta to warm through

digitcon_11666

Omlettes/sunny side up eggs

or pasta with whatever is around, which is usually enough for something involving anchovies and maybe capers. There were weeks where it was the best meal we had, especially if I had some parmesan.

reck.harm

My go to these days is some sort of noodle soup. I always have some sort of asian noodle in the pantry be it ramen, lo mein or udon. Add to that some stock from the freezer and whatever else i can find. Also a poached egg for good measure and i'm good to go.

Rolando_Luna_56964

Miso rice and poached eggs

Jess_Voelker_90708

Makes sense, but still interesting to me, that so many of these answers involve eggs and rice. Growing up, our thing was Welsh rarebit, since there were always a couple of interesting cheeses around, plus some sort of bread/English muffin/bagel/crumpet thing to serve it on. Hard to mess up and great with a slice of tomato. I still make it all the time.

Nick_14981

Risotto, is probably #1, easy to make, we can pretty much stock everything for it, and it's cheap and easy to make aside from the 20+ minutes of constant attention, I have not tried a par cooked or sous vide method yet, but I should find one.

That and we used to make chicken pot pies with puff pastry, lately it's been drop dumpling, walked in the door last night and had it on the table in 30 minutes. (cheated a little with a store bought rotisserie chicken)

And taco dip (chicken usually) taco seasoned meat, cheese, refried beans, sour cream, in a dish, heated in the oven until hot, scooped and plated with chips or taco shells.

merridith

If I am alone, I have scrambled eggs or "birdie in the hole." There are always eggs and they are healthy, easy and filling. But if my husband is home (he is on the road a lot), since he does not like eggs, we have quesadillas with refried black beans. I always keep a can of organic, fat free refried beans on hand. I add a dollop of bacon or duck fat while heating them up and voila, a yummy, healthy meal. Of course, living in Manhattan, means we can always order in whatever we want.

Catherine_110236

I don't keep pancetta on hand but I do bacon. Just fine.

omgitsjulian

So many carbs here; It's a little shocking.

While not very interesting my goto is Vanilla Whey Isolate.

Next Scrambled eggs and whatever protein I have lying around.

Jack_Mayer_85396

Hi Frank, I agree, carbonara is terrific and quick. My Italian market here in Dallas has Niman Ranch quanciale, so good!