Kitchen Idiots, lend me your unfuckupable recipes.

Boil a green vegetable -broccoli or asparagus -for just one minute, drain and run cold water over them to stop cooking. Beat 6-8 eggs, stir in a splash of milk and lots of shredded swiss or cheddar. Put the veggies in a casserole, pour the egg mixture over the top, and put in the oven at, say, 400 for 40 minutes or so.

Roasted veggies are your friend: Wash and chop into 1" cubes or so; toss with oil, salt, pepper; layer flat in a cookie pan or lasagna pan, put pan in the oven at 425 for 25 min or so (length of time depends on what veg); optional, turn them after 15 min or so; after 25 min, test with a fork every 5 min or so. When they are tender enough for the fork to go in and out easily, done. This is set-it-and-forget-it, and is forgiving, because even if they're a little overdone they're still good. There are reasonably clear visual signs that you're getting to the right doneness (you will learn the signs after making it a couple of times). Veggies that work well roasted: cauliflower, sweet potatoes, squash, parsnips and carrots (shorter cook times and lower temp for the latter two), ... also asparagus, brussels sprouts, more. How to Cook Everything probably has a simple pattern recipe for this.

Nigella's Lemon Garlic Chicken cannot be fucked up. Take chicken parts (we use thighs, or legs and thighs) and put them in a roasting pan. Sprinkle with olive oil. Add quartered lemons and garlic cloves. http://www.nigella.com/recipes/view/slow-roasted-garlic-and-lemon-chicken-203. (The recipe is a little precious; we bother with neither the thyme nor the wine.) Serve with rice, broccoli, asparagus and salad in any combination -- they all go nicely. Also, roasting a chicken is surprisingly easy despite the 900 recipes in which people brine, tie, rub, rack and generally dick around and over-complicate a simple mid-week meal. Take a 1.5kg / 3.3 lb chicken. Put it in a roasting tin. Surround with quartered onions and halved mushrooms. If you like, you can par-boil carrots and add those, too. Moisten veg with olive oil. Sprinkle top of chicken with salt. Cover tin with foil; bake at 375 for 20 minutes per pound (so 1 hour 15 minutes), plus 20 - 30 minutes at the end without foil to brown it. It really is a "set it and forget it" dinner.

Soooup, beautiful Soooup! What about a Soup Night? Side up with a fresh salad and it can be practically perfect for a late-ish evening meal. It stores well, can be made ahead of time, can conform to dietary restrictions, and be as hearty as you need it to be. I love soup and have a bajillion recipes; if you are interested you can memail me.

Skillets or woks or whatever. One pan, on the fire, with some salt and pepper and oil in it. Then you add things in sequence. 1) Hard vegetables first (carrot, starches, etc). 2) Then aromatic vegetables (garlic, onion, etc). 3) Then mushrooms (if any, and why wouldn't there be?). 4) Then the meat (thinly sliced or ground for quick cook-through). 5) Then delicate vegetables (scallions, i dunno, little things). Stir occasionally. Add a cooking sauce at some point before the meat, like soy or tamari or wine, depending on flavour target. It should take you no more than 15 minutes from mise en place (everything cut up in piles) to ready to eat. Everything is optional, the sequence is the only thing one must pay attention to, and even then if you fuck it up you'll only have something a little too soft or a little too hard to be perfect. This is basically how I make my breakfast every single day. I make Aeropress coffee at the same time. Yeah, I make it without having had coffee first. It's that easy.

I have to point out that frying is not at all incompatible with healthy. Choose your oil wisely, that's all. Fat is good for you. Really. Much better for you than carbs. Don't be afraid of fat. It tastes good, keeps you from eating too much, and keeps you from getting hungry in a couple hours. And it's an essential nutrient.

Stuffed bell peppers: - 4 sweet bell peppers, whichever is your favorite color. - 1 can black beans, drained and rinsed - 1 can diced tomatoes, drained - 1 cup cooked rice (I use pre-cooked frozen brown rice from Costco or Trader Joe's) - 1/2 cup cheese is optional, this should be delicious without it Start a large pot of water filled halfway, get it to a rolling boil. I think about 6 cups of water in there. Preheat the oven to 350 degrees. Trim the tops of the bell peppers and clean out the seeds. Place the cleaned out bell peppers in the boiling water for about 5 mins or so to get them to soften up. You can start putting together the filling while this is happening (see below). After 5 mins or so, remove the bell peppers with some tongs if you have them and drain on a paper towel, then place them in a baking dish. I've never had a problem with these sticking, but you could always put a little olive oil or spray the bottom of the baking dish. In a large mixing bowl, put the following together and mix: 1 drained and rinsed can of black beans, 1 can drained diced tomatoes, 1 cup cooked rice, and 1/2 cup cheese (which you can leave out). Mix everything together and then spoon the mixture into the bell peppers. Press the filling into the bell peppers using the spoon. You can top with a little ketchup if you love ketchup. It's still good without it though. Bake for 30 minutes at 350 degrees. I never bother with salt, pepper, seasonings, anything extra really and this still tastes great. Easy to adapt the recipe, too. Original version is from the America's Test Kitchen Family cookbook.

This recipe works in a toaster oven, if you do not want to heat up the whole place with the oven. This recipe is PAINLESS as in, just chop the shallots and garlic, mix the soy, olive oil, and vinegar. Everyone likes this recipe and it is 30 minutes to caramelized chicken. For even more fool proof use chicken thighs which gives you greater margin for overcooking. http://www.davidlebovitz.com/2010/03/roast-chicken-recipe-caramelized-s/. Did I mention that it is dirt cheap to make?

BALLS! The good thing about this is that you can vary it based on personal preference, but basically, you're talking about meatloaf formed into balls and baked in the oven. I like ground lamb with ground coriander from Penzey's, a little egg (if you're going low-carb you could just omit breadcrumbs, though I don't really use a lot of them, just enough to hold things together), sometimes some chopped dates or prunes or pistachios, which sounds weird but is actually pretty good. Vary as desired with other ground meats... I actually did nothing but different meatballs (lamb, turkey, beef, chicken, pork) for my husband's 40th birthday party last month and EVERYONE crammed those things down their gullets like food was going out of style. Bonus points, if you have a nice big baking sheet, you can also throw asparagus or brussel sprouts or other roast-friendly vegetables on there with them and have everything done in less than 30 minutes. Our other go-to is pork tenderloin with some horseradish mustard on it, baked on a baking sheet at high temps with brussel sprouts or cauliflower. Really, really love how the veg taste roasted at 400 degrees. The caramelization is key. I toss all the prepped veg (trimmed, cut in half with cut side down for sprouts) in olive oil and some spices before I put them on the sheet.