Posts tagged ‘soup’

September 4, 2011

How To Cook Just About Everything

I work with a lot of (excellent) college students, and right now is the time of the year where they are all settling into their new living quarters, and realizing that they need to depend on their own kitchen, rather than a dining hall, for sustenance.

So far, only one sorry kitchen tale has been brought to me (it was the story of a sweet potato that refused to cook fast enough), but as I eagerly await more, “Sarah, how do you cook?” questions, I figured I’d throw a post out there, dedicated new these new Kitchen Crusaders, in hopes that their kitchens soon produce delicacies finer than cup-a-soups, toast, and frozen vegetables.

Okay, before we get started…

Please make sure that your meals generally consist of vegetables/fruits, a grain or starch, and a form of protein. You know how to cook cereal, pasta, minute rice, salads, and sandwiches. You can probably do tacos, stir fry, pizza, and scrambled eggs really well. That’s all awesome. I’m going to walk you through some different (easy) preparations of foods that are healthy, inexpensive, and easy to find. Honestly, I googled most of these things when I first found myself in my own kitchen!

This is a very long post with a lot of information in it.  I’m hoping that this is everything you need to know to start really cooking for yourself all of the time! I’m trying to include the basic foods that don’t come with “this is how you cook this food” directions written on it, but let me know if I’m missing anything.

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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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