I am all about laziness—I mean, industriousness—and because of that, I love making dinners that I can use as leftovers later. Some things (salads) don’t keep quite as well as others (fruitcake), but it’s usually possible to find recipes that occupy a happy medium and can bail you out in a time crunch.

If you find yourself without the time to cook 3 meals a day, 7 days a week, these dishes are perfect for you. Get in the kitchen once and eat for days.

Door Number 1: Soup
Soup is a classic for good reason. It’s quick to make, it stays well in the fridge or the freezer, and it’s extremely simple to cook up a giant batch and use it for meal after meal. Soup is also incredibly versatile—in almost any soup recipe, you can add or subtract basically whatever you want (don’t like celery? Try some zucchini!) and it will still turn out tasting great. Plus, you don’t even know how much better it is than soup in the can until you’ve made it yourself and experienced the difference. A good starting point is this potato soup, which is All Recipes’s highest-rated soup recipe.

Door Number 2: Rice
My personal favorite thing to do with rice is to cook a huge pan of fried rice with tons of vegetables and bits of chicken or tofu, and then keep the leftovers for my lunches all week. Following this recipe will give you great Chinese fried rice. If you prefer a more Indian flava, leave out the soy sauce, sub the sesame oil with another type of oil (canola or mustard is good), and add turmeric, cumin, chili powder, and pepper. Read More »

Hit up any Chinese or Indian buffet and you’ll notice that a fixture of the line is fried rice — the kind that you can pile on your plate time after time and still enjoy with each new helping. It’s both delicious and addictive.

So wouldn’t it be great if you could make that rice in your own kitchen and avoid shelling out $8 for an all-you-can-eat meal of regret?

Yeah, that’s what I thought.

Here’s the good news: you can, and it’s easy. In fact, if you ever have stray vegetables or leftovers lying around (like I do almost… oh, let’s see, EVERY DAY), it’s even easier. Fried rice is incredibly forgiving—you can toss whatever you want in there, and it will still taste great.

So here’s a basic recipe, but feel free to play around with it! Read More »

I once wrote an acrostic poem about my love of spam that went something like this:

Salty slab of not quite bacon —
Pig flesh so curiously pink,
Are you ever not on my mind,
Mocking my every taste bud?

I take comfort in the fact that I can buy a spam musubi from any 7-Eleven in Honolulu. If I need a pick-me-up or just something to fill my tummy, I head to the local convenience store and purchase this Hawaiian staple for just $1.09.

Spam is good prepared in other foods too, like next to scrambled eggs for breakfast or in fried rice for dinner. It really is the other white meat — except it’s pink.

And there is a reason why we Hawaiians love spam to such a degree that we consume more of it than any other locale in the world. (Almost 5 million cans of Spam are purchased per year). As the major Pacific port during World War II, spam was brought to the islands by the boatload mainly because it didn’t require refrigeration and it provided protein and sustenance for military personnel. For nearly 60 years now, numerous spam dishes have been invented and several continue to be special local recipes.

To be honest, though, I am only partial to spam musubi, which is really just a warm sushi. If you’re brave enough, here is my personal recipe to try it for yourself. Read More »