3w ago

What home-cooked meal do you frequently make and still enjoy?

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.

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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.
- 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?
  
  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!
- How about za’tar salmon?
  
  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?
  
  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.
  
  Kick-ass, man! I’ve been interested in all sort of bits and pieces this pulls together.
  Maybe not the spinach: I don’t like it anywhere near that cooked but “not that long” is a trivial modification
  
  Yeah, you could easily just stir the spinach through immediately before serving the rice. I might try that next time. Like I say, always tweaking!
  
  I do a pasta meal like this. I turn off the heat and throw pasta and cheese in, like 30-60 seconds of mixing is sufficient to melt the cheese and wilt the spinach the way I like it.
  — actually that discovery made me like cooked spinach for the first time in my life!
  
  tyvm!
- But if you are looping through all of these, there is not much repetition, right?

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