Save me from the Force

[cosmolinguist]

For such a long time I did what my parents expected of me or what someone else wanted of me, that it's left me bewildered and worried just trying to find out what I want, much less actually doing it. Nothing new. So I'm going to start writing things down here, in hopes that I stop forgetting these things and get a little closer to actually doing them.

So, here's an easy one.

I want to be a better cook.

I'm not too stupid and I don't like ready meals but I did have about a week recently where I don't think I ate much other than grilled cheese. I'm not just lazy, I'm also uninspired. Or clueless.

I grew up with hamburger as a main ingredient and cream of mushroom as the Force, which runs through everything and binds it all together and I'm trying to avoid that.

When I got to college I made a lot of friends who could cook. Especially the veg(etari)an ones: I tink once you get rid of the pound-of-hamburger crutch you are more likely to know about the sorts of things that my mom would consider dangerously exotic. I envied them a lot and learned a little but forgot most of it.

I know I can google for recipes as easily as I can ask this, but I'd like to know what actually works for you, and anyway now that I have explained my latest Thing I Wanna Do I figure it won't hurt to ask: what's good for someone who might go so far as to eat poultry on special occasions and doesn't like mushrooms or tofu and doesn't know what she's doing? You can be as vague ("try risotto!") or specific ("look at this website!") as you like.

C'mon, I want my mom to think I'm dangerously exotic!

Comments

oh

[zammis.livejournal.com]

one other thing, in terms of frugality and "good for the earth" sort of thing- the More with Less cookbook by Doris Janzen Longacre has a lot of frugal recipes with less meat and such. Focus is on forming complete vegetarian proteins, and there were a few recipes in there that could be considered low-carb. A lot I couldn't have due to being based in grains, but I think you'd appreciate the philosophy. ;)

Re: oh

[cosmolinguist]

Thanks! There are a handful of little reasons I don't like to cook meat, and poverty is one of them, so that sounds good to me.

Re: oh

[myfirstkitchen.livejournal.com]

I'm in, and about to go out again, otherwise I would post longer things on here and less potentially patronisingly, but Nigel Slater's Real Fast Food book is dead good for things that are fast and cheap and can be made with few cheap ingredients. I mean I am dead addicted to green lentils (dried) his "frugal way" with rice. Boil lentils vigorously for ten minutes with a bay leaf (i can send you some, i have a bay tree) and a dribble of olive oil. Drain and add salt and freshly ground black pepper, maybe a bit of butter if you have some. Serve with rice and any veggies you have lying around.

I also recommend a steamer (not an electric one or bamboo one, the metal pan sort) for steaming veg. Nicer than boiling and leaves in more nutrients.

I do advise getting hold of Delia Smith's Complete Cookery Course if you can, as that's how I taught myself the basics. It's always in print (and always available cheaply second hand). Once you've learned a few things then it's a case of changing things a bit with different veg/fish/meat/spices and learning when you can substitute or adjust things and when you can't.

[cosmolinguist]

Lentils are one of those things I always like when I am offered a dish containing them but never think of otherwise. I think if I can solve this sort of brain short-circuit I have solved most of my cookery problems. :-)

I have been wanting a steamer for a while; it is on my list of Things I Will Get One of These Days. For now I fake it by putting the veggies in a bowl with a tiny bit of water, covering it in clingfilm and zapping it in the microwave.

I am totally excited at the thought of you sending me bay leaves; so perhaps I can be hopelessly domestic yet. :-)

[belladonnalin.livejournal.com]

You can also steam veggies by putting them in a metal colander and placing the colander on top of a pot of boiling water (best if it slides a bit into the pot, but still stays about the water line). Then, put tinfoil over hte top and ... ta dah! steamer.