Posts tagged ‘frozen dinner’

March 18, 2011

How To Make Chili

Technically, I’ll agree that chili is more of a winter dish than a spring dish, but listen: I feel like it’s something worth knowing how to make and I’m not going to let the ever quickly approaching change in seasons let me put off posting this “recipe” until next winter, because thinking about next winter is far too depressing.

I’m calling this “How To Make Chili” instead of “Follow This Recipe To Make Chili The Way That I Do” because, well, I’m sure that my chili making technique could use some improvement. But if you follow the directions as written here, you’ll get a perfectly good pot of chili. It will be interesting and everyone will like it, but Bobby Flay won’t hunt you down for a throw down.

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February 17, 2011

Lentils and Barley

This is one of my all time favorite winter dinners. It’s hearty, nutritious, delicious, and super inexpensive. And it’s great with an egg on top.

I think I’ve always enjoyed lentils, but ever quite known how to cook them. They’re a great source of protein, fiber, and general nutrients, and at $1.99 for a 2 pound bag (which is like… 16 servings?), you can’t go wrong. I recently discovered the delights of barley–the mild nuttiness of the barley compliments the creaminess of the lentils quite nicely, if you ask me.

This takes about an hour (?) to cook, and it will make your house smell delightful. You can use rice instead of barley (or you can use any grain that takes about 30-60 minutes to cook when being simmered), and you can use a different color lentils if you want (but pink lentils cook in about 20 minutes and turn to mush, so I would steer away from mixing those with a grain when cooking them).

As with anything I cook, this “recipe” is extremely adaptable–mold it to fit your tastes, please.

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February 6, 2011

Turkey, White Bean, and Green Stuff Soup

It's not very attractive, but it is very delicious.

I was an English major, but first I was an engineer. Among other things, this combination of thinking methods leads me to make meals up, rather than follow recipes, in order to more completely get the food that I want. I’m a culinary bs-er. I like cooking, because it’s a practical application of creativity and, unlike building bridges or writing critically about Shakespeare, if you mess up majorly, it’s not ultimately a big deal and it’s probably reversible (unless you burn your house down, of course). If you discover a delicious new meal, awesome. If you don’t, well whatever — now you know not to cook that again! No one’s going to drive their car into a canyon or think you’re a literary imbecile because you got a little too inventive when cooking.

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