Asking for recipes

[ekaterinn]

It recently dawned on me that though I am a consummate baker (if I say so myself!), I have a very few recipes for, you know, actual meals. So I thought to myself, and said "Self, your flist is very wise and surely full of people who can cook as well as they can write mpreg incest tentacle porn stories (or wherever your particular talents might lie!), you should turn to them for advice."

So if any of y'all have good ideas for cheap, easy meals (and especially those that I could make on Sunday and eat all week) or sites where I could find good recipes, I'll love it if you could comment here and tell this poor soul who never got past grad school cooking (scrounge around for whatever is in your pantry after you turn in a paper, mix it all together and fall upon it ravenously.) And I swear if I ever come to your house, I'll make you the best damn cookies you ever tasted.

Comments

Pinto Bean Enfrijoladas

[ithildyn.livejournal.com]

This (http://www.epicurious.com/recipes/food/views/108039) is probably Nin's favourite thing I make. It's also cheap and filling. Since there's only two of us, I put half the bean mixture in the freezer to use another time.

If I have time, I make this salsa (http://www.epicurious.com/recipes/food/views/108062) to go with out, otherwise I just make guacamole or buy some fresh salsa.

Re: Pinto Bean Enfrijoladas

[ekaterinn.livejournal.com]

Oooh, that looks delicious! Thanks!

[marathoner452.livejournal.com]

One of my personal favorites is black bean mole. All it takes is 2 cans/2-3 cups of black beans, a 16 ounce jar of salsa, and cocoa powder and cinnamon to taste. Throw it all in a skillet, heat it up and stir it around, and voila, dinner! I usually eat it served over brown rice.

I'm listing recipes and pictures in my journal under the "50 recipes" tag if you want more ideas. Since I'm a graduate student, they'll all be cheap and easy.

[ekaterinn.livejournal.com]

The black bean mole sounds really good - I'll have o pick up the ingredients next time I make a Wal-Mart run! I'll check out your "50 recipes" tag as well. Thanks!

[kat-lair.livejournal.com]

This would be a good time to pimp plumpeffect - a food blog full of goodness, co-maintained by my lovely flister wliberation

[ekaterinn.livejournal.com]

Oooh, neat! *goes to check it out*

[akite.livejournal.com]

Chili is easy. At least the way I make it's easy.

1 pound of ground chuck
2 cans of chili beans in chili gravy
1 can of diced tomatoes
1 small onion, yellow or white chopped
1 half teaspoon of garlic powder
1 tablespoon of chili powder
1 half teaspoon of red pepper flakes

Dice the onion and put it into a large sauce pan or dutch oven
Crumble the ground beef into the pan
Brown the meat (the onions will cook with it) and drain the grease off once it's done. I also run hot water over the beef and onions in a colander to wash away even more of the fat.
Add the beans, tomatoes and spices
Bring to a boil, then turn it down to a simmer. Simmer, I don't know, as long as you want to. I usually make grilled cheese sandwiches and serve it all up together when they're done.
A note on the spices: you can use more or less according to your tastes, and you could use fresh garlic instead of the powder.
Also the whole thing can be enlarged as needed, more meat and onions, more beans and more spice.
I usually top the chili with some grated cheese and serve it with crackers. It's a good dish to have when it's cold outside.

[ekaterinn.livejournal.com]

I've really started to like chili in this past year, so I'm definitely going to have to try your recipe - thanks so much!

[amai.livejournal.com]

http://www.cookingbynumbers.com/

If nothing else, it helps you clean out your fridge. XD

[ekaterinn.livejournal.com]

Hee! I'll check it out - domo arigato, Amai-chan! ^_^

[narnia-girl.livejournal.com]

yo! I have a Better Homes and Garden's cookbook in the panty! I am going to move it to the new hutch! There are a few things I want to try to learn too, so maybe if we are ever home and wake at the same time we can cook stuff.

I can cook Pork Chops, Joes Special (which is ground beef, spinch and eggs) and spagettii! Speaking of which there is a bowl of sause in the frige if you want to heat up some noodles you are welcome to have some!

I can also cook stakes but they are pretty easy.

[ekaterinn.livejournal.com]

Yay for cookbooks! We should pick out a couple of good recipes to try together when I have a night off. *grins*

[dejla.livejournal.com]

Blancmange (also known as Medieval Chicken and Rice)

2 chicken breasts
4 cups water (reserve 1/2 cup water)
2 cups rice
1 cup blanched slivered almonds
1 tsp brown sugar
Salt and pepper to taste
Anise seed and toasted slivered almonds to scatter on top

Set the stove to about a medium-height flame or medium on an electric stove.

Put 1/2 cup cold water in a cup into the freezer. You need the water very cold.

Simmer your two chicken breasts in 3 1/2 cups of cold water for about 1/2 hour to 45 minutes. The chicken should be cooked through but still firm. Don't boil the chicken. The water should bubble a little but not too much.

When your chicken is cooked, take it out of the water and put it on a plate in the fridge to cool. (You do not want to leave hot chicken at room temperature. This is a firm rule.)

Put your almonds into the blender or food processor. Start the food processor and dribble the very cold 1/2 cup of water into the the almonds until you have a pasty sludge. Add another 1/2 cup of the partially cooled chicken broth. You now have almond milk.

Pour your almond milk back into the pan with the rest of the chicken broth. Add the 2 cups of rice, about a teaspoon of salt, a little pepper, and the brown sugar. Bring the mixture to a boil, turn down the heat to half-way, and put the lid on the pot. Leave it alone for at least 10 minutes, and then you can check to see how it's doing. There should be little holes all over the surface of the rice; that says it's cooking.

While you're waiting, slice the cooked chicken into chunks or slices, or whatever you like. At 15 minutes of cooking the rice, put the chicken on top of it and turn the heat down even more. Let it cook for another 5 minutes, and then turn off the heat and let it sit.

Put about a tablespoon of oil in the bottom of a small frying pan, dump in a handful of blanched almonds, and stir them over middle heat until they brown. Toasted almonds. You can toast the anise seed if you want, but we don't usually.

Serve on plates with the chicken scattered over the top and the almonds and anise seed passed around the table. Good, easy, cheap meal.

It was called blancmange because basically everything in it was white.

[ekaterinn.livejournal.com]

Oh, that sounds cheap and easy and good! I'll try it out in the next couple of weeks - thank you so much!

[bejiin.livejournal.com]

Hmm recipes...

Lately I've been making my own thai curry. They sell the paste and coconut milk at the grocery store now. It's pretty simple. Get a bag of frozen veggies (I use the asian mix), meat or tofu (I use sliced chicken), a can of coconut milk, brown sugar, and red or green curry paste. Warm the coconut milk and add 1-2 tablespoons of curry paste and brown sugar to taste. Add your vegetables (if frozen) and allow them to simmer for 5 minutes. If your vegetables and chicken are both thawed, add them both at the same time and allow them to simmer for 10 minutes. If you added the veggies first you only need to simmer the chicken for 5 min or so. Serve over rice (I prefer brown).

The other thing I've done lately is Shish Kebabs in the broiler. It's crazy easy. Just slice up and skewer veggies and meat. Maybe add some teriyaki sauce. (I use 2 bell peppers, 2 sweet onions, steak for stewing, and teriyaki sauce.) Broil til it smells done (maybe 10-15 min?).

[ekaterinn.livejournal.com]

Oooh, that thai curry sounds delicious! And why didn't I think of Shish Kebabs myself? Thanks, love!

[bejiin.livejournal.com]

gladly :D come see me and i'll cook for you :X

oh and my parents got a new place in Atlanta. You're very welcome to spend the night there if you ever need a place to stay in ATL. ^^