Spoonless welsh rabbit. Entirely possible that this is a dish someone else somewhere has invented too, but I came up with it when I was in my early teens; I only just realized the proper name for it, and have been calling it "microwave grilled cheese" or "welsh rabbit" prior to now. Toast two slices of bread (or however much of this you want to eat, I'm not judging). Butter the toast, and slice some thick pieces of cheese - I usually go with pieces that are about the width of my pinky, idk if that's actually super thick or not. Layer cheese onto toast, put toast in microwave and nuke it for about a minute or until cheese is melty enough for your preferences. Wait a moment for it to cool once it's out of the microwave, the cheese will be molten hot and you'll burn the roof of your mouth otherwise. Microwave is not necessary, toaster oven works fine too. The bread does need to be toasted if you use the microwave, though; it won't have enough strength to hold up all that cheese otherwise, it goes pretty soft in the process even with toasting.
"Rarebit" is one possible spelling for it, yes; I suspect that's the original spelling, and "rabbit" is someone's phonetic assumption of how this was supposed to be spelled because Accents.
heating up a bowl of frozen broccoli (or other not-soo-small vegetables) and dumping Sauce Of Choice (some salad dressings are good, but also sriracha, satay, and mayonaise) and some spices next to it, is good, because one can eat it like popcorn with their fingerhands.
https://steamykitchen.com/22048-how-to-cook-rice-microwave.html Microwave rice! Without any measuring! At all! (link above explains things very well, but tl;dr is: wash white rice well (even if the package instructions say not to), cover with about 1 inch of water (works regardless of how much rice you use or the shape of your pot), and microwave for 9 minutes and let sit for at least 3 more)
I'm assuming that's for 10-minute rice? I only have the (I assume not pre-cooked) kind that cooks in 20.
If you're making a noodle cup using boiling water and not the microwave, put an egg in the kettle before putting it on to boil and leave it on the stove for a couple extra minutes after it comes to a boil to let it finish cooking. Add egg to noodle and now it is Health Noodle. Also frozen veggies for extra Health Edit: just please make sure the egg isn’t cracked before you put it in the kettle because that’s not fun to clean
Seasoned precooked rice pouches plus frozen veggies plus cheese and/or canned meat for protein. I just made myself a delicious lunch and dinner with Mexican rice, frozen corn, frozen pepper strips, canned chicken, and shredded cheddar and it took like one minute of work total. Two or three of you count washing dishes.
Why is canned prepared food so low in calories? I just saw a can of spaghetti Bolognese that allegedly has 70 calories for 100g. Are they just mostly sauce?
mostly sauce or other liquid container for the actual food, and also they usually leave some space in the can that they COULD have put more food in, in my experience.
Spoiler: I'm sorry. I went full nerd on this As a matter of interest, I had a look at 3 different cans of spaghetti bolognese on my grocery app. BASIC: 69.5 cal/100g BRANDED: 80 cal/100g SUPERMARKET BRAND: 85 cal/100g All 3 list their second highest ingredient as water, which makes sense given the ratio of sauce to dry content. The branded product contained the least amount of actual meat, but included soya in the ingredients, bumping up the protein content. The supermarket own brand had the most meat content at 17% and accordingly had a higher fat content than the branded product, but also contained less sugar. All the tins were around 400g in size and the recommended serving size was 200g, which nets you not a great deal of food tbh, because the dry weight of the ingredients is certainly less than you would portion if making it fresh. The BASIC tin is lowest in calories and has the highest sauce-to-dry ratio. The BRANDED tin has median calories, but is high in sugar and additives, and has the most carb per 100g. (Also would like to take issue with it billing itself as having 'a scrummy meaty sauce' when it's only 4% beef, you DAMN LIARS) The OWN BRAND tin has lowest carb and highest fat and protein, making it most caloric and best overall value for money and likelihood to fulfil nutritional needs.
The calorie count on canned food (or other prepared food) is per serving -- in the U.S., anyway -- and a lot of standard 15-oz cans are "about 2" servings. Sampling my pantry shelf -- Chef Boyardee ravioli, 230 calories per 1-cup serving; roast beef hash, 380 per 1-cup serving. I don't know about bolognese; maybe it's low in fat? Fat is 9 calories/gram, carbs or protein about 4. (If you're trying to eat a low-fat diet, it's probably not good for you.)
Depends on the quality of your bolognese/ragù sauce rly I don't really expect a traditional, high quality recipe from a can, especially not one that's spaghetti instead of tagliatelle in the first place lmao, meatsauces don't go on spaghetti Wikipedia claims: In 1982, the Italian Academy of Cuisine (Accademia Italiana della Cucina), an organization dedicated to preserving the culinary heritage of Italy, recorded and deposited a recipe for "classic Bolognese ragù" with the Bologna Chamber of Commerce (La Camera di Commercio di Bologna).[7][8][9] A version of the academy's recipe for American kitchens was also published.[3] The academy's recipe confines the ingredients to beef cut from the plate section (cartella di manzo), fresh unsmoked pancetta (pancetta di maiale distesa), onions, carrot, celery, passata (or tomato purée), meat broth, dry white wine, milk, salt and pepper. Now I'm gonna be a tad ungenerous and assume a canned pasta will not contain any highquality meat cuts, nor will it be beef since that's kinda expensive. So Pork, and probably mostly scrap cuts. Also not a lot of it which is really just kinda wrong since a proper bolognese is supposed to be p thick but eh. Probably not gonna be wine or broth in there either, and I doubt there'd be milk aside from maybe a tad of milk powder. So. Tomatos are high in carbs + water but generally p low in calories. celery, onion are also low calorie, carrots are bit heavier in carbs but also low cal. really the only thing in that sauce that has significant calorie values would be the meat and it depends entirely on what part of the animal is used (likely the cheapes, which depends on the production country and demand for different things at the butchery level given local culture and shit) and how much. And well the pasta, but that's just carbs no fat.
In my opinion meatsauce goes on every pasta unless I'm eating it with butter and cheese and a spritz of lemon, but if you're not halfway to being an obligate carnivore you probably shouldn't listen to me. That said, canned meat sauce is not very meaty. I would rather use a jarred non meat sauce and mix browned ground beef in it...also very not cuisine, but low spoons and pretty good.
i mean spaghetti is really just the wrong shape to be a vehicle for meatsauce, it doesn't have nearly enough surface or texture to the pasta. It's why traditionally, sauce alla bolognese goes on tagliatelle or in lasagna, though it may be served with penne or farfalle too. really the only tomatobased sauce that goes well on spaghetti is arrabbiata, but even there the sauce's texture makes it a better fit for Penne Rigatte. Spaghetti just cannot support the weight of most sauces well. It's really best suited for aglio é olio, or a light dusting of parmesan, or a super light lemon sauce maybe?
I put whatever sauce on it, and I also cut it up before eating like a total maniac. Breaking in half before cooking means I can put it in the tiny saucepan, faster, less annoying to clean. Cutting it up into fairly small pieces means no bothersome twirling, sauce coats noodles very evenly, and the pasta doesn’t have to support the sauce because the fork is doing a lot more work. Much higher and more even sauce ratio. Much easier to eat. I don’t understand why people look down on this.
asdfghjk i mean live your best life i'm not ur boss, i'm just a nerd who infodumps on food at the slightest provocation xP do you not get whole shelves full of different pasta shapes even in the shittiest grocery discounter elsewhere in the world bc like my brain is stuck on why you would do the extra step of cutting spaghetti when 90 million variations of shorter pastas exist that are all perfectly shaped to deliver chunkier sauces in your mouthhole and can be eaten with just a fork. Like. Farfale? Penne? fussili??? all accomplish that same thing without an extra step???
Spaghetti cooks quicker. I always get angel hair so I can be eating pasta 5 minutes after I decide I’m hungry.
