...when NOTHING sounds good but you're starvin' like marvin?

Usually something quick and easy. Soup and crackers, to start with, maybe with a grilled cheese. If not, I stick with breakfast food, cereals and such.
Later
Dave (A.K.A. Homebrew)

I had that problem one night - I ended up cooking up some baked potatoes in the microwave - with butter and sour cream with cheese and bacon bits on top. Not only did it taste good, but filled me up too 🙂

Any breakfast special at a local dinner!!! Preferably with a side of corned beef hash and hot sauce.

I open a can of corn.Drain the water. Fry it in butter till golden (carmalized) and then I add ground cayenne pepper. Sometime I add green peppers or green chillies. or maybe a spoonfull of salsa but not too much. Just enough to add the peppers onion and tomatos to the corn

Yummy,
Fried corn.
Love that stuff.
Later
Dave (A.K.A. Homebrew)
P.S. Only use real butter, Margerine tastes like crap.

Whatever the wife says we are having.

EGGS in the NEST

Take a slice (or 3 in my case) and cut a circle out of the middle of it (I usually use the rim of a glass). Melt some butter in a fry pan and start grilling them. Break an egg in each one. Flip when needed and serve. Also, save the little circles of bread and toast them. Now this is what I make for my nephew and is really a dish you make for kids but I kind of like them a whole lot. You get the nice fried egg surrounded by a nice crispy, buttered, slice of bread. If I could but a hot plate in my office, I would eat them at work all the time.

Pizza or peanut butter toast

Or... being Italian and knowing how to cook very well, you get a nice pice of Italian sausage, slice it down the center and fry it up in a pan. Sautee it with some nice broccli rabe. Slice up some nice provolone and you are in heaven. Or you can sub the rabe and provo with a nice spring mix tossed in some balsalmic with the sausage.

The key to any sandbo though is the bread. You need a nice crust. I can eat anything as long as it is on a nice piece of bread.

One of my favorites is just crusty bread and long hot pepers cooked in oil. And in the summer when the Jersey Tomato is in ripe, just a nice tomato sandbo.

I am like Pavlov's Dogs over here now. I am going to lunch...

ugh now I'm hungry again...reminder to self not to read this thread unless I've eaten a big meal LOL

KILLIN ME!!!!! Sausage?!?!?!?!


Take me to Sesame Street.......Cooooooookies???

I like the "Eggs in the Nest" idea. Creative, yet simple.

toby and i are the masters of quick cooking.
we always keep frozen both white castles and plain cheap arby's. one must have vlasic hamburger dills to kick some flavor. less then 2 minutes from "i think
i am hungry." to "boy, that smells good." of course we use the throw away plastic plates from smart and final, at our age washing dishes is a waste of time.
if money is a consideration, they cost about 8 cents and they can always be rinsed and reused, but then you might as well use dishes.

for a quick meal that takes longer, bags of frozen vegetables with cheese sauce. about half a bag takes 5 minues to micro. of course you are stuck washing the pirex bowl, but if you leave it in the sink with water for a few days, it washes easily.

trader joe's has corn soup in a box with about 12% salt, very low sodium for a manufactured soup. throw in 2 cans of their corn, micro it in a very big tupper that will hold it all,. eat it out of the tupper, cover the rest with saran wrap and all you have to do is wash a spoon. smart and final sells commercial box of saran wrap for about $15.00 to $20.00 and it will last a few years. same with foil. the little boxes from the grocery store cost to much for what you get.

if you've got about 20 minutes to waste cooking, boneless chicken thighs in a pyrex, covered with canned onion soup, will micro in about 15 minutes. make believe potatoes that come in a box, and made thick should then be put in the pirex when the chicken is cooked. of course a toasted onion bagel for dipping is excellent.

frozen orange roughy and bass, also smart and final, will thaw out on one of those black metal plates is half an hour or less. micro with a slab of butter, covering the plate and the fish, for about 3 minutes for the orange roughy, and about 5 or 6 minutes for the bass. serve with a bottle of lemon juice so you can add a little if you want when it's cooked and eady to be eaten.

these are what i have been eating since my surgery. i have lost 40 pounds and i have never been hungry.

if it takes more then 5 minutes in a micro, it's called cooking, but i like to think of myself as rickamicro.

When I'm starving but don't feel like making any thing time consuming, I love either a huge bowl of popcorn with extra virgin olive oil and salt, or the other simple standby--salami and crackers (and maybe a little pepper jack cheese).

If I am willing to spend a little more time, I cook up either spicy Italian or Chipotle sausages from Trader Joe's, take a tortilla and slather cilantro hummis from TJs on it, crumble up some blue cheese on this, then add the hot sausage from the pan, then roll it up like a burrito. This makes great leftovers, too--just make one up and microwave it--the blue cheese gets all melty and it's yummy.

Chips and salsa, the hotter the better!

I'll usually whip up something quick and easy like herb crusted pork tenderloin stuffed with parmesan and wild mushrooms or mahi mahi with a wine and shallot ginger glaze...

but to do it right you have to grill the tenderloin over charcoal. turning 1/4 every 7 minutes. And yes it is ok for the meat to still be a little pink check the new guidelines pork is OK at 140 degrees.

Ethan, is that an invite? :-D~

Of course I checked the new guidelines in my latest issue of Culinary Digest - but everyone knows that grilling pork tenderloin is like stuffing veal with risotto, geez....