(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

[laurashapiro.livejournal.com]

I have many, many quick-n-easy recipes I could share, so let me know if you want to take a look. I only have a few in memories, here (http://www.livejournal.com/tools/memories.bml?user=laurashapiro&keyword=Recipes&filter=all).

My rule of thumb for cooking dinner is: if it takes longer than 45 minutes, forget it. I amend that for stews, because you can just walk away and let them do their thing for a few hours. I prefer one-pot or two-pot meals for their simplicity and heartiness, and rarely do anything with more than two courses.

My best advice is to start simple, and with things that are rewarding to eat and forgiving to cook. Thick soups -- chicken, vegetable, or bean-based -- are delicious, healthy, and easy. You chop, you toss in the pot, you simmer until veggies are tender. The end. Stews require a little more prep work but they're basically the same thing. And pasta dishes are great, too. I particularly like sauces that will cook in the time it takes the pasta to boil. All of the above make great leftovers.

Holler if you want specifics. I will provide. (:

[cherryice.livejournal.com]

Hee! Yes, I don't think 45+ minutes would get along too terribly well with my attention span.

I think it's probable that home made soups and stews would be both healthier and tastier than the canned stuff I regularly eat. Also, that actual pasta would, ditto, be tastier and healthier than Lipton Sidekicks.

If you wouldn't mind providing some specifics, that would be amazing.

Pasta with pesto sauce

[laurashapiro.livejournal.com]

Excellent pesto depends on excellent ingredients. It is worth the money and effort to acquire the freshest basil, the smoothest and most flavorful olive oil, and real parmigiano reggiano. Do NOT use the "parmesan" that comes in a green can -- better to omit the cheese altogether!

You will need a blender or a food processor. I usually serve pesto as a sauce for pasta, but it's also excellent on polenta or as a spread for sandwiches.

I never measure, so the amounts here are approximate:

1 bunch fresh basil (perky leaves, spicy scent, no black spots)
1/2 cup pine nuts
1-2 cloves of garlic
1/2 cup grated parmigiano reggiano
Olive oil to taste
Pinch salt (optional)

Put a big pot of water on the stove over high heat and have your pasta ready at hand.

Pick the basil leaves off the stems. Peel the garlic. Toss the garlic and pine nuts into the food processor together and grind for a few seconds. Don't over-process: you want the result to look like coarse breadcrumbs. Add the basil and 3-4 tablespoons of olive oil, and grind a little longer. You want the paste to be smooth but not too thin; add more olive oil until it looks creamy.

By now your water should be boiling. Add the pasta (I like shaped pasta because the little divots hold the sauce better) and stir.

Grate the cheese and add gradually to the sauce. Taste. Add more cheese or salt if you like, to bring the flavors up.

When the pasta is done, drain and return to the hot pot. Pour the sauce over the pasta, toss well, and serve with a little grated parmigiano reggiano on top.