What's your favorite simple and quick recipe?

Uh… Ramen. ;)

What? I’m a college student.

Real burgers. Mix some crushed garlic, onions, bread crumbs, and an egg into some freshly ground beef, lamb, beaver, etc. Form into patties and sprinkle with salt and pepper. Fry in a non-stick or well-seasoned cast iron pan. When the second side is about half done, drop a large mound of cheddar cheese on top and let it spill over onto the pan. Cover and let the cheese melt all over the surface of the pan until it starts to get crispy. You drop a few ice cubes on the pan before covering to get some nice steam to melt the cheese better. You’ll end up with something like this if you do it right. Mmmm… :P

…So, I should make a burger out of you @ru2bz46?

Take a head of lettuce, peel the leaves off, eat them.

Take the TV dinner from the freezer,
place in micro,
nuke it,
eat it.

@asmonet This here beaver ain’t fer eatin’! However, I’ve discovered that other beavers are pretty tasty on the grill. I can’t wait for the season to start in November.

It looks like I missed some @carcar fun while I was away…

McDonald’s!

Ramen noodles in Thai curry soup – 2 minutes max! Boil the noodles in stock, add curry paste, done!

Throw a big flour tortilla on a hot dry frying pan, sprinkle with grated cheddar, throw on
chopped green onions and green salsa; cover; when cheese is melted,
bottom of tortilla will be crispy; take out of pan and throw on avocado slices; roll up;
wait 30 seconds and eat.

@Susanc: That sounds unbelievably good.

@electricsky: I live on it. With variations – for example, leftover shreds of chicken;
some beans; leave everything else out except the cheddar and some feta as well…..
you can figure this out.

@susanc I like to put the cheese in the pan first (non-stick only) and let the cheese get crispy on the bottom. Then, when you turn the tortilla over, the cheese oil in the pan fries the tortilla nice and crispy. Mmmm… :P

Penne with roasted tomatoes, capsicum, artichokes & basil
Ingredients (serves 4)
* 1×250g punnet cherry tomatoes, halved
* 1 red onion, cut into very thin wedges
* 1 tsp olive oil
* 1 tbs balsamic vinegar
* 350g dried penne pasta
* 1 large bought roasted red capsicum, trimmed, thinly sliced
* 120g (2/3 cup) fat-free marinated artichokes, quartered
* 50g fresh bocconcini, drained, torn
* 1/2 cup fresh basil leaves, torn
Method
1. Preheat oven to 200°C. Place the tomato and onion on a large baking tray and drizzle with the oil and half the vinegar. Season with salt and pepper. Bake in oven for 10 minutes or until tomato is tender.
2. Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Drain and return to pan.
3. Add the tomato mixture, capsicum, artichoke, bocconcini and basil to the pasta with remaining vinegar and toss to combine. Season with pepper. Divide among serving bowls and serve immediately.