My husband makes it sweet - fruit, sugar or honey ugh, I don’t like sweet… I like savory and eggs with hot pepper oil mixed in sounds perfect! I just bought chili crisp oil from a Chinese Supermarket. You just gave me an idea on how to use it. Thanks!
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Of course not! I would apologize in case I sound like a jerk, but that’s not moving us forward. I just want more ideas for using oatmeal with a nod to my HbA1c. I love a salty sweet granola, and I’ve bought some fancy stuff, but it seems hard to justify.
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I keep the chicken and cilantro wontons from Costco in my freezer and either throw them in the air fryer and whip up a dipping sauce or make wonton soup.
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I had been adding them to my bowl of spicy noodles but found out most of. those noodles soup has dehydrated beef bone.
So, I have not cooked them, still have 1.5 in my freezer
Too lazy to cook them nowadays
they are often on sale and so, I stock them
Son like to pan fry them with a small amount of stock as pot stickers then dip with dipping sauce of soy, garlic, pepper and cider vinegar
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Pan fried scallion pancake topped w fried egg, sprouts and hoisin drizzle.
Avocado toast with nova
Crepes with jarred lemon curd and fresh berries
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Based on your rec I ordered from him and had my first smoked boneless country rib last night. Holy moly that was good! So is his pork shoulder bacon. Thanks for the rec!
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I am so happy that you enjoyed it @GretchenS! He really packs everything very well. That smell is heavenly 
We are actually having the country ribs for dinner tonight. I can’t wait.
You have to try his Andouille sausage next.
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A lot of my favorites are already posted (cacio e pepe, fritattas, etc.) I do love an old thing I found in the CH days which is pretty darn quick, pasta with a no-cook sauce of lemon, tuna and capers. While water’s coming up to temp, put some lemon juice (zest optional), olive oil, capers and S&P in a metal bowl (a little microplaned garlic also optional), put pasta in water, bowl over the pot to heat while pasta is cooking, and add pasta to the sauce when done. Mix, plate and that’s it. (Cheese too if you’re not offended by the tuna/cheese combination)
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Think I may have posted this on a similar thread.
My two all time favorite quickies are:
Roasted cherry tomato pasta, with bread for dipping. I typically cut the little tomatoes in half unless they’re very small. Put them in a Pyrex dish with a generous glug of olive oil, crushed garlic, and Greek oregano. A generous grinding of black pepper. Maybe a pinch of sea salt. I bake for about 30 minutes in my CSO, cook the pasta while the tomatoes are roasting, and grate some Parmesan or a combination of cheeses to go over. Sometimes I add a couple cans of clams to this dish by draining the clam juice into the tomatoes, and stirring the clams in at the very end to warm through. Sometimes I add fresh basil towards the end or pesto. Will also add a bunch of sliced green onion at times, or a shallot or two, if they need to be used. Will also add baby spinach at the end occasionally. I make this throughout the year since we usually have frozen cherry tomatoes from our prolific plants.
The second easy one I usually serve in cooler weather, which sometimes is nearly the whole year at times!
Roasted tomato soup with grilled cheese sandwiches.
I sautée a shallot or two in olive oil in a 3 quart saucepan until soft, and add 2 teaspoons of smoked paprika, stirring until the spice is incorporated with the olive oil and paprika. I then add a quart of Pacific brand roasted tomato and red pepper soup. I bring it to a boil, reduce heat and simmer for a few minutes while assembling & cooking grilled cheese sandwiches. We especially like the sandwiches on sourdough bread with medium sharp Tillamook cheddar cheese. We mix it up sometimes to use various cheeses or bread. It’s so easy, yet delicious. Truly comfort food.
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We do the roasted tomatoes a lot since discovering the recipe. The only difference is we
add panko crumbs and parm cheese to the tomatoes when roasting. Gives it a nice
crunch. Sometimes basil or green onions. Depends on what is in the vegetable rotter.
Baked potatoes are a stand by for us, with the pstob, sour cream and what ever else is in the fridge.
And eggs cooked with salsa and cheese in a warm tortilla or wrap. Maybe some bacon or ham
there is any around.
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If you like and use those ingredients, try this recipe, using Kenji Lopez’s
best chicken parmesan recipe and his tomato sauce instead of Daniel Gritzer’s tomato sauce)
I use Kenji Lopez’s best tomato sauce, use fresh tomato unless I run out, but canned ones are great too
I freeze left overs as there are quite a bit with this recipe. You will love it
The tomato recipe is great esp when I have fresh hand grown tomatoes, It takes a while to cook but I freeze them for future use
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Meant to add up thread regarding the roasted tomato soup: I finish it with a couple tablespoons of Amontillado (or any dry) sherry, and will garnish with finely grated manchego cheese. Or a dollop of yogurt, sour cream or unsweetened, whipped cream. The whipped cream doesn’t sink like the yogurt or sour cream.
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Nice moves, all
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The panko crumb idea is a great one @grumpyspatient. I’ll need to remember that for next time, and thanks for the idea!
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You’ll have to wait for tomato season for this, but is doesn’t get any easier or delicious than “pasta with raw tomato sauce”.
Halve a pint of cherry tomatoes. (ie., cut 2 cups of tomatoes in half). Add several tablespoons chopped onion and fresh basil, small clove of minced garlic, scant tablespoon each good balsamic and red wine vinegar, pinch each herbs des Provence and red chili flakes. Salt to taste. Mix well and add a quarter cup gentle EVOO. Let meld while you cook pasta, longer if you aren’t starving. Have crusty bread on hand for the juices.
This is our “go to” on scorching country nights when it’s almost too hot to eat. Always refreshing and delicious.
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Raw tomato sauce is one of the summertime greats. Plus, changing the fresh herbs and seasonings allows for variety.
Because raw garlic can be pungent, I’ll either smash, then remove, a garlic clove before we eat it the sauce. Or use chopped garlic scapes (the green tops of garlic).
When we want spicy pasta, some chopped fresh hot pepper goes into the bowl. A small jalapeño often does the job.
If I have just-picked corn, I blanch an ear for a few minutes in the boiling water I’ll use for the pasta then cut the kernels off the cob. Raw kernels if tender enough.
Also I may add a splash of pasta cooking water to the bowl for starchiness that helps the sauce cling—taking care not to create a watery mess!
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I love Manchego melted. In fact I make my chicken parm with manchego not mozz. So good!
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Another vote for the chicken and cilantro wontons! Great panfried (and served with steamed rice, veggies and a dipping sauce) or, when it’s hot? I throw them on top of a salad with shredded carrot and a soy/ginger/citrus dressing.
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I couldn’t find these - are they still sold?
I just saw frozen falafel at TJ’s yesterday and was trying to remember if the reports were good or not. 
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