(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

[dkphoenix.livejournal.com]

Ok, non-North American (Lebanese, to be specific), and a salad/sandwich combo:

This is a little time-intensive, as in lots of chopping, but not really difficult. It gets better after sitting in the fridge (up to a point - a week is about the limit, if it lasts that long) so, it's good to make on the weekend to take to work. Measurements are all approximate, so you can adjust the veggies.

Tabbouleh

1 pkg (around 12 - 16 oz) bulgur wheat (can be found in Middle Eastern groceries, if not in the regular ones)
1 large can diced tomatoes, drained, OR 2-3 large tomatoes, diced and seeded
1-2 cucumbers, peeled and diced
2-3 bunches parsley, washed and diced (this is the hard part - I suggest a big cutting board and a cleaver or very large, very sharp knife)
2-3 bunches green onions, diced
2-3 bunches fresh mint leaves, diced (optional - only if you can find them easily)
1 bottle Italian or Greek salad dressing
lemon juice (from a plastic lemon is fine)
salt
pepper

Soak the bulgur using a little less water than the package calls for, with a squirt or two of lemon juice and a little salt. Chop the veggies, salting the tomatoes and the cucumber lightly. Combine veggies and bulgur in a large glass bowl (glass works best because the mixture is acidic), pour the salad dressing over it (around 3/4 of the bottle, depending on size), add black pepper to taste, stir well to coat, cover with plastic wrap and leave in refrigerator overnight for flavors to mix.

This goes really well with pita bread sandwiches. Take falafel, and/or the meat of your choice, and/or feta cheese, and/or sliced cucumbers, and/or tomatoes, and/or hummus, and/or sliced black olives, sprinkle with Greek seasoning mix (from the spice aisle), drizzle with olive oil, and stuff into half a pita bread.

For desert, get some canteloupe, honeydew, or other melon (apples and/or pears would work, too), cube 'em up, drizzle with honey (sprinkle with lemon juice first if using apples or pears), sprinkle with cinnamon, and chill in the fridge for a few hours. You could also add chopped walnuts or almonds, or make a dressing out of vanilla yogurt, honey, and cinnamon.

Any kind of pasta salad is also great for making ahead of time, and taking to work. My personal favorite uses that tri-color "garden" rotini, diced canned tomatoes, feta cheese, black olives, cucumbers (if I feel like it) and that Greek or Italian salad dressing again.

[cherryice.livejournal.com]

Oh, awesome. I don't have a tabbouleh recipe, so this is great. Would I be able to get away with subbing couscous for bulgar? I can get it easily and there's always some in my cupboard.

The pasta salad sounds easy and tasty, too; and I really enjoy fruit but would never have thought of doing that to it on my own.

[dkphoenix.livejournal.com]

You could always try using couscous. The texture would be different, and you might have to change the amount of dressing. You could probably also substitute brown rice.