Advice needed!
Jul. 18th, 2010 09:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sorcyressI need very important advice, on two different concepts.
The first I will probably have people jumping to give --in Chicago, it has been declared that each of us kids will cook at least one dinner a week. I made some excellent pasta and cheese last week based on Magus's recipe, but I've slacked this week, and have no idea what to cook tomorrow night. Advice and recipes are needed!
Specifically I want to actually make something, ideally not mostly from a box. Stir-fry is a definite possibility, but I don't know what one would put in such a beast. I'm leaning away from a pasta dish, since both Nik and I did so.
I am, of course, not a cook and do not know how to cook, have any interest in cooking, or ever cook, and any such statements that seem to be to the contrary are a lie. Please take my utter lack of skill into account (ie, "dice" does not make as much sense to me as "chop into tiny pieces")
Also, this kitchen is a little bit lacking in equipment. There are two or three each of pots and frying pans, but we lack a bit in things like spoons. So, again, simpler recipes (that are not from a box!!) are better.
The second I will poss...
...dude, I totally just solved the second problem. I need a historical fiction book to read for the library reading challenge thing (which mom is totally kicking my ass on, mostly because I keep reading things like KoDT comics, which are awesome, but I'm not willing to call them some of the eight novels I have to read) and it occurs to me that "Napoleonic era" is totally historical fiction.
And therefore Napoleonic era with dragons is also totally historical fiction, right? Wevs, it follows the rules for histfic I was setting for myself namely not boring, and ideally Regency. Sweet!
(Unrelatedly, Scott Pilgrim is an awesome first book, and I am so pissed that the rest of the series isn't going to make it back to the library until after we've left. I may have to figure out the fastest (biking?) route to a local library to fix this.)
~Sor
MOOP!
ETA: When it comes to recipes, things without many spices are preferred, due to the aforementioned woefully understocked kitchen. So yeah, that. Also, thank you all. <3
The first I will probably have people jumping to give --in Chicago, it has been declared that each of us kids will cook at least one dinner a week. I made some excellent pasta and cheese last week based on Magus's recipe, but I've slacked this week, and have no idea what to cook tomorrow night. Advice and recipes are needed!
Specifically I want to actually make something, ideally not mostly from a box. Stir-fry is a definite possibility, but I don't know what one would put in such a beast. I'm leaning away from a pasta dish, since both Nik and I did so.
I am, of course, not a cook and do not know how to cook, have any interest in cooking, or ever cook, and any such statements that seem to be to the contrary are a lie. Please take my utter lack of skill into account (ie, "dice" does not make as much sense to me as "chop into tiny pieces")
Also, this kitchen is a little bit lacking in equipment. There are two or three each of pots and frying pans, but we lack a bit in things like spoons. So, again, simpler recipes (that are not from a box!!) are better.
The second I will poss...
...dude, I totally just solved the second problem. I need a historical fiction book to read for the library reading challenge thing (which mom is totally kicking my ass on, mostly because I keep reading things like KoDT comics, which are awesome, but I'm not willing to call them some of the eight novels I have to read) and it occurs to me that "Napoleonic era" is totally historical fiction.
And therefore Napoleonic era with dragons is also totally historical fiction, right? Wevs, it follows the rules for histfic I was setting for myself namely not boring, and ideally Regency. Sweet!
(Unrelatedly, Scott Pilgrim is an awesome first book, and I am so pissed that the rest of the series isn't going to make it back to the library until after we've left. I may have to figure out the fastest (biking?) route to a local library to fix this.)
~Sor
MOOP!
ETA: When it comes to recipes, things without many spices are preferred, due to the aforementioned woefully understocked kitchen. So yeah, that. Also, thank you all. <3
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on 2010-07-19 02:49 am (UTC)It's incredibly, incredibly forgiving.
Chop up some garlic into teeny little bits. Or buy the minced stuff that comes in a jar with water or olive oil (what I ususally do). Toss about a teaspoon into a skillet and throw a chopped onion in with it. When the onion's looking clearish, throw in about a pound of ground meat. Beef, chicken, pork, deer, buffalo, ostrich, heart of your deadliest foe (might want to marinate first, these are really tough), whatever. Cook until brown and crumbly. Pour off most of the fat. Dump crumbly bits into a big cauldron pot of some sort.
Add a can of diced tomatoes. The kind that come with green chilis is always especially nice. Keep the water.
Add two cans of beans. Any beans you want. We usually go for black + kidney, but anything that'll keep its shape works well.
If you feel like it, add a can of drained sweet corn. You can also throw in chopped red or green bell peppers if you're looking to incorporate more veggies.
Add a big heaping tablespoon of chili powder.
Add the following, in whatever order or whatever amounts seem to work for you. Generally start with a teaspoon of each and work up from there.
Ground Cumin
Dried Oregano
Paprika (hot, sweet, smoked, whatever you like)
Garlic powder
Onion powder
Cayenne Pepper (if you want it hotter)
Serve with corn bread. We use jiffy mix with a can of creamed corn stirred into the batter. It's incredibly awesome.