I need to learn to cook !!!

want2bmortgage3

just tried the creamy vegetable pasta:
http://forums.moneysavingexpert.com/showpost.html?p=22049343&postcount=11
took about 20 mins, easy and not much mess. tasted quite good, the creme fraiche makes the pasta nice and creamy. i think i added a little too much mustard as it got up my nose a bit! roasted veg is nice, will try it again with veggie sausages and less mustard (not sure if it needs it at all). i made twice the amount and it was about right for a meal for me.

Gigervamp

Check out Sam Stern's books. He's a teenager that writes cookbooks aimed at other teenagers. My son has a couple of them and they're very good, easy to follow and the recipes look nice too.

want2bmortgage3

I've just tried the third recipe: http://forums.moneysavingexpert.com/showpost.html?p=22056177&postcount=12
Butternut squash risotto, and its my favourite so far. I like the basic risotto recipe as its all in one pan, creamy and filling. I will be trying other risotto recipes if i can find any.
I kept it basic, did not use peas or cream cheese with herbs. Just added a little pepper towards the end. Roasted the butternut squash pieces for 20 mins before adding them to the risotto. Quick question when roasting should you mix up the squash with oil or just put it on a baking tray then pour oil over? Seems to me that the squash will cook better and black slightly if completely covered in oil. Drizzling doesnt seem to cover very well.
I had a thought about what things to make. Why dont I look at what ready meals there are on the shelves, that fit with my mostly veggie diet, then aim to make home-made versions of these?

want2bmortgage3

have been eating mostly oven ready meals the last few days. want to start making things again. going to have to set a budget soon for my shopping.

i've really given up with recipe books, i've tried finding relevant ones for my situation but i feel i am not being taught anything. its just here's the recipe, follow it and thats it. nothing learned, just a procedure followed.

i feel like i can learn more googling and using sites like wikipedia. for example on wikipedia they define what a risotto is, and explain the basic method. this sort of thing gives me more of a grounding and background to a recipe.

its all well and good people suggesting make a bolognese, chilli, etc but what is the basis of ones of these? what ingredients are essental and what is optional? for a bolognese could i just boil some vegemince for 10 mins, drain and mix with tomato puree? for a chili could i do the same but mix in a teaspoon of chili powder and put in some kidney beans from a can?

i really need a book/internet site that explains all this stuff!!

Trinny

want2bmortgage3 wrote: »

i've been trying to learn to cook for a while but i dont seem to be getting very far. i'm veggie except for the odd tuna sandwich. i dont think this helps as most recipe books are based around meat dishes. ive tried various veggie recipes books and find that the recipes often arent filling, not including a proper source of protein.

when i go shopping i still struggle with what to buy. i've tried looking at threads on mse and theres the odd recipe i've tried but i still havent got any regular recipes i make. ive tried student veggie cookbooks and its amazing how few recipes in these are actually easy to make or dont require silly ingredients which make the meal cost more than a ready meal.

i am just finding it really frustrating and usually resort to things like a baked potato with beans/cheese or a pizza. i dont want to buy ready meals, but then again i dont want to be chopping onions all the time whilst thinking why am i doing this and making a load of mess when the end result never seems to be that great.

any replies appreciated... i used to be excited about learning to cook but now i'm just seeing it as a necesary evil.

Hi there

Of course you can learn to cook - take it from someone who couldnt cook when she met her current OH - (at the age of 35). I learnt to cook by buying packet mixes and using them to make casseroles ( not very OS but you have to start somewhere). I also used jars to add to soya mince and an onion/ mushrooms/ pasta to make bolognaise sauce (dolmio type). I am gradually getting better, i try to make enough food for the next days lunch - taken to work, so thats an incentive to have a go. Some of the recipes here are great. for baking, twinks hobnobs are pretty easy for folk like us who lack confidence in the kitchen. The first book i got was Mary Berry's freezer cookbook - i started by making HM soup - out of a leek and a few spuds and some stock - pretty basic, but cheap, tasty and something to grow the confidence a bit.

You can do it - check out the OS vegan thread, or the vegitarian recipes in the indexed section.

Trin

Gigervamp

want2bmortgage3 wrote: »

its all well and good people suggesting make a bolognese, chilli, etc but what is the basis of ones of these? what ingredients are essental and what is optional? for a bolognese could i just boil some vegemince for 10 mins, drain and mix with tomato puree? for a chili could i do the same but mix in a teaspoon of chili powder and put in some kidney beans from a can?

Bolognese and chilli have the same base, ie mince (veggie mince is what I use), tinned tomatoes and onions. For bolognese I add oregano, basil, red wine if I have any, sugar (just a teaspoonful-it helps stop the tomatoes tasting so sharp) and pepper.
For chilli I add chilli powder, a tin of kidney beans (drained and rinsed) and a bit of cocoa powder.
The herbs and spices are added to taste. I just sprinkle some in, give it a stir and taste it.I add more until it tastes just right.

The fun thing with cooking, is experimentation. After a while, you get to know what goes well with what and conversly, what doesn't go well together!

Don't get too serious about cooking. Have fun and experiment!

Stephen_Leak

Gigervamp is right. If you can make Bolognese sauce, you have almost made Chilli con Carne.

Try these three recipes, in order. One leads on to the other. When you are OK with one, try any fancy additions, then move on to the next one.

I do these regularly. I may have some of the CCC (with both the cumin and chocolate) tomorrow. I may even live dangerously and not decide whether to have it with a baked potato or boiled rice until I get home.

And don't get too serious. As you can see, I'm not.

ITALIAN TOMATO SAUCE

Enough for pasta for 2

INGREDIENTS

2 cloves of garlic
2 onions
2 tablespoons of olive oil
400g tin of plum tomatoes*
2 teaspoons of basil or mixed herbs
Ground pepper to taste

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir frequently to stop it sticking.

Open the tin of tomatoes. Put the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Put the chopped tomatoes into the pan. Add the herbs. Continue to cook, stirring as the mixture boils. Season with the pepper. Continue to cook, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Add a glass of wine and cook for a bit longer. Drink the glass of wine and cook for the same time.

Add ¼ of a teaspoon of chilli powder to make it into an Arrabbiata sauce, which is usually served with penne pasta.

This can also be blended and used as a pizza topping.

TIPS

Always "take the pasta to the sauce". Put the cooked pasta in the pan with the sauce and stir together until thoroughly coated.
　
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Stephen_Leak

BOLOGNESE SAUCE (and vegetarian version)

Enough for spaghetti for 2

INGREDIENTS

2 cloves of garlic
2 onions
1 tablespoon of olive oil
500g of minced meat
400g tin of plum tomatoes*
1 beef stock cube
2 teaspoons of oregano or mixed herbs
Ground pepper to taste

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir frequently to stop it sticking.

Put the meat into the pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits.

Open the tin of tomatoes. Pour the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Pour the chopped tomatoes into the pan. Crumble the stock cube into the pan. Add the herbs. Season with the pepper. Mix thoroughly. Continue to cook, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use minced beef, lamb, pork or turkey, whichever is cheapest.

Add a glass of wine and cook for a bit longer. Drink the glass of wine and cook for the same time.

The vegetarian version is made by substituting the meat for a 150g packet of soya mince or Protoveg Burgamix, made up according to the instructions on the packet. You can even use 500g of broken up vegetarian hamburgers. Substitute the stock cube for a vegetable one.

Serve with grated Parmesan cheese.

TIPS

Always "take the pasta to the sauce". Put the cooked pasta in the pan with the sauce and stir together until thoroughly coated.
　
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Stephen_Leak

CHILLI CON CARNE (and vegetarian version)

Serves 3

INGREDIENTS

2 onions
1 tablespoon of sunflower oil
500g of minced meat
2 teaspoons of chilli powder
400g tin of plum tomatoes*
1 beef stock cube
400g tin of red kidney beans

METHOD

Peel the onions and chop them into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the onion. Fry the onion for about 2 minutes. Stir frequently to stop it sticking.

Put the meat into the pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits. Add the chilli and stir thoroughly.

Open the tin of tomatoes. Pour the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Pour the chopped tomatoes into the pan. Crumble the stock cube into the pan. Open the tin of beans and drain off the liquid. Add the beans to the pan. Stir thoroughly. Continue to cook, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use minced beef, lamb, pork or turkey, whichever is cheapest.

Add 2 teaspoons of ground cumin. Cumin is an Asian spice, but the Spanish brought with them to the New World.

Add 2 squares of dark chocolate. Use at least 70% cocoa cooking chocolate for preference, but dark eating chocolate will do. Chocolate comes from the New World, and is used as an everyday cooking ingredient.

The vegetarian version is made by substituting the meat for a 150g packet of soya mince or Protoveg Burgamix, made up according to the instructions on the packet. You can even use 500g of broken up vegetarian hamburgers. Substitute the stock cube for a vegetable one.

TIPS

Let it cool and reheat it: the flavour improves with reheating.
　
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Bombchelle

Go to the library. I'm always fascinated by the huge selection mine (Southend) has to offer and can spend hours browsing. It's free!

Since I'm new I can't post any good food blog links for you to follow and be inspired. :-(