(no subject)

[cherry]

It is possible -- nay, probable -- that I have been heard many a time to proclaim that I have neither interest nor aptitude when it comes to all things domestic.

Seriously, people, I have set off the fire alarm while boiling water. I wish that was hyperbole, but, alas.

With my fancy new apartment, however, and this "taking lunch/supper" places kick I'm on, I am reaching out for help. I have decided that I am going to try to cook at least once a week.

What are your favourite recipes? Where do you find said things? What would you recommend to someone starting out?

Really, I'm very open. I don't eat red meat or bananas, but other than that ...

I adore vegetables and fruit and trying new things, but I appreciate classics. I enjoy both vegetarian and non-vegetarian options. I am partial to fast and easy, but am stoked to try things that are a little more involved. I am especially willing to put in the effort for things that are a little different (read: non-North American fare).

I often take lunch and supper to my full time and part time jobs, so reheatable/cold foods are good, and I am also interested in your favourite sandwiches and any awesomely interesting sandwich/salad combos you've tried.

Please: Educate me, mock my ineptitude, it's all good.

Comments

[gurrier.livejournal.com]

Vaguely Asian noodle soup! It's amazingly simple and versatile.

Start with 500ml chicken stock/bouillion. Add some finely chopped garlic and ginger, and bring it to the boil. Turn down the heat so the surface is bubbling slowly, and leave like that for 5-10 minutes. While that's happening, put a single serve of rice noodles in boiling water to soften.

Now is also a good time to get the rest of your ingredients ready. I like any of: tofu or chicken (fresh or pre-cooked), gow gee dumplings, grated carrots, spinach, corn, baby bok choi, coriander, basil, scallions, bamboo shoots, water chestnuts, coconut milk, curry paste, sesame oil, mushrooms, broccoli, asparagus, shrimp,... You get the idea. Cut them into bit-size pieces, or what you can manage with chopsticks. With fresh/frozen poultry and fish, heat the soup to boiling point again before adding them, and then simmer again until cooked through. Vegetables really only need a minute or two, and the herbs you can add just before serving.

To serve, drain the noodles and place as much as you want in a bowl. Top up with soup, and there you go. The only limit is your imagination!

Apart from being simple, the thing I love best about this is that I usually have enough in the pantry and freezer to make even if I haven't been shopping in a while. Noodles and coconut milk from the pantry, and corn and scallions from the freezer, for instance. Enjoy!

[cherryice.livejournal.com]

Oh my goodness, that sounds amazing.

Sadly enough, though I went shopping yesterday, I have only two items on your list. I have asparagus and carrots, which could be grated.

I am thinking some work needs to be done before I embark on this project.