It’s been a few years since I cooked anything but rice or pasta. Suggestions?
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Jessica Smith
Chicken stir-fry? You still maintain the comfort zone with the rice that way, but you get to add vegetables…
an omelet–simple + versatile. the following are the igredients I used for an omelet in march, 2000:
tomato + jalapeno pepper (fried separately in oil)
chopped onion
tarragon
cheddar cheese
2 eggs
milk
salt & pepper
butter (to cook in)
of course, the simplest omelet is just eggs, water, salt + pepper; the rest is dressing.
if you’re using a non-stick pan, cook at a high heat. after you’ve pre-fried the tomatos + peppers, put a tablespoon of butter in the pan + cook the onion till it’s translucent. pour beaten egg, milk (two tablespoons), salt, pepper + tarragon mixture into pan over the onion. lift edges of egg to let egg mixture reach the pan. before egg is fully cooked, toss in the tomoto, pepper, and cheddar cheese. fold the omelet in half. cook a little bit more, then slide onto a warmed plate.
serve w/ either: french baguette, water crackers + marmalade, tortilla chips and salsa (salsa can also be used to top the omelet), or toast–
coffee or tea or
bloody mary or
white wine.
viola.
A. Golaski
Chili!
1 lb ground beef
1 chopped onion
1 minced clove garlic
salt/pepper
red pepper/chili powder
2 cans of light kidney beans
2 cans of dark kidney beans
4 cans of tomato sauce
Fry up ground beef, garlic and onion, drain fat, stir in salt, pepper, red pepper and chili powder to taste (or well, just toss a bunch in). Drop in all four cans of beans (with the bean juice) and then all four cans of tomato sauce. Stir together, bring to boil, then reduce heat and simmer for as long as you care to do.
You can add jiffy cornbread muffins on the side.
haggis.
Stuffed mushrooms caps are always delicious and pretty easy. What to stuff them with? Whatever you want – some people use different cheeses, breadcrumbs, whatever meat you like – I like a mixture of cream cheese, chopped shallot (you can use baby onions too) and loose crab meat) and then cover with parmesan and scallions. Preheat over to 375, and if you want the tops to get kind of that bronzed look, put them in a cake pan on a lower rack for five minutes. Splash with olive oil and white wine (or dab with butter) before you put them in. If you serve with crusty bread and a little salad, it’s a meal, not an appetizer.
you can poach some fish (yum: salmon) and steam some veggies (even in the microwave), whisk some butter into some lemon juice with some optional parsley and it’s pretty much no fail and takes about 5 minutes tops.
YAY! ok, now I have weeks’ worth of suggestions! thanks for writing me a little cookbook.
seriously… these sound delicious… now i’m hungry. but i think we’re having pasta with tomato, ital. sausage and spinach, because that’s what we have. i’ll stock up at the grocery store.
logan, you are, as usual, useless.
Harriet, sweet Harri–
et…
you hate the scotts.
I have to cook dinner tonight too. I want to cook mushroom caps. (MMMM!!!!!!!) But we don’t have an oven. All we have is a little cannister of gas with a little burner on top. I’m cooking pasta.
http://smittenkitchen.com/
ray- wait, i thought you made french toast?
i didn’t make pasta, even. i made sandwiches and soup. lame. but i too was excited about the idea of mushroom caps. and basically all these things (except chili) are things that my family doesn’t eat often, so i know they’ll be glad for the new palate ideas.
maggie: mmm!
no, now i’m gonna make french toast. i still haven’t done it yet. it hasn’t been night yet. pasta was my FIRST plan. now French Toast. my phone’s breaking up too much for me to reach the vet. I’m very unhappy about this.