Easy Cooking with Little Experience

Cafe Society
1

I have just been assigned cooking/cleaning duties for Thursday nights for the summer. I’ve cooked maybe 5 “real” meals in my life (not frozen, canned, sandwiches, mixing together everything in the house, etc). I need recipes or ideas that are easy, quick, and inexpensive, but they have to actually involve cooking (nothing frozen, canned, etc). I am cooking for picky eaters as well–no fish, easy on the pork, reasonable vegetables are okay (no Brussels sprouts). It helps if any objectionable ingredients can be easily removed or added according to a person’s own tastes. For example, tonight I am cooking pita pizzas, and next week I’ll attempt tacos. Other than that though, I’m stumped.

Help this college student cook reasonable meals for her parents and 16-year-old brother!

2

Hi, Lisa-go-Blind,

Well, most of my recipes use some canned ingredients which I then combine into soups.

For example: Take a jar of Great Northern beans, add a jar of salsa, plus some cooked ground turkey or chunked chicken. Mix and cook until hot. Add a little water if you like. Stir in sour cream (if you want it). You can also add shredded cheddar cheese if you want. This is filling, healthy (I use fat free sour cream), and pretty darned tasty. I don’t know if it meets the picky eater requirement, though.

Julie

3

Lisa-go-Blind, when I went to college, I got a great cookbook called The Starving Students’ Cookbook. The book features easy recipes that can be made in 1 pot (and shows you a picture of the pot you need for the truly cooking impared!) and some of them are quite good. All the recipes call for basic, inexpensive, easy to find ingredients. I’m sure you can find it at the local bookstore.

4

Peg,

I’m glad you brought that up. I saw it a few years ago, but I had forgotten about it. Great idea! I’ll check it out of the library. That should be a vast improvement over the kiddie cookbooks I had been scouring.

jsgoddess,

That sounds great! Canned ingredients are okay, I just couldn’t make Campbell’s Chicken Noodle Soup. I’ll have to try that!

5

Another easy recipe that most people seem to like. It takes a big skillet (recommended), or you can use a casserole dish and put it in the oven.

Cook a box of macaroni according to the directions. Drain and set aside.

Cook a pound of hamburger or ground turkey. Add onions or dried onions or onion powder to the meat as it’s cooking if you like that taste. Drain thoroughly. You can use a lid to help you drain the meat, or put it into a colander. You can even rinse the meat and/or pat it with paper towels if you want to remove all excess fat.

Either add a jar/can of spaghetti sauce or make your own sauce (I can tell you how to make easy sauce, but it takes a while, in my opinion, to cook the ingredients down to get the right taste) to the meat. Add the macaroni.

If in a skillet, just heat until everything is hot. The macaroni should pick up some of the color/flavor of the sauce and meat.

If in a casserole, same thing. Combine the ingredients into a casserole dish, put in the oven at about 350 degrees until it’s all hot.

You can add shredded cheese to the top of the skillet or casserole. Use cheddar or mozarella. You can also add Parmesan to the mix if you like. 1/2 to 1 cup of Parmesan.

There are pasta sauces available in supermarkets that allow you to put uncooked pasta, sauce, and water in a casserole and cook it all up that way. I’ve never tried these, but they sound like a good way to make the same dish I’m describing.

Julie

6

Here are a few easy recipes…

Chicken Fettuccini Alfredo

The recipe is for a single serving, so multiply the quantities
in the recipe by the number of people that you will be serving.
Ingredients:

6 oz. pre-cooked Fettuccini
2 oz. Butter
1/8 tsp. minced garlic (I prefer a bit more)
1/8 tsp. cracked fresh pepper
3 oz. fresh zucchini – cut 1/4 inch thick pieces (or fresh broccoli)
3 oz. chicken breast meat (diced into bite-sized pieces)
2 oz. sour cream
4 oz. whipping cream
1/2 oz. Romano cheese (fresh grated)
1/2 oz. parmesan cheese (fresh grated)
1/4 tsp. seasoning salt
Directions:

  • Heat butter, garlic and pepper in a large pan.
  • Add zucchini (or broccoli) and chicken. Cook until meat is done.
  • Add pasta and seasonings. Mix well.
  • Add creams and blend well.
  • Reduce heat and add cheeses. Blend well.
  • Serve on a hot plate and top with parsley.

Chicken and Rice

4 chicken breasts
1 can tomatoes with roasted garlic (I think Hunt’s makes it)
1 can cream of chicken soup
1 box chopped broccoli, thawed
2 cups cooked instant rice
salt
pepper
paprika
garlic powder
olive or vegetable oil

Season chicken breasts and brown on all sides in 1-2 tbs vegetable or olive oil. Set aside. Add tomatoes and soup to skillet, stirring up browned bits. Add broccoli, rice and chicken. Simmer for 10 minutes.

King Ranch Casserole
1 chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes and green chilies (Texas brand - can use others)
1/2 can chicken broth
1-2 dozen corn tortillas (cut or torn into pieces)
1 onion, chopped
2 cups cheddar cheese, grated
350 degree oven
Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces. To make a sauce, blend until smooth the following: the two cans of soup, can of tomatoes and green chilies, and chicken broth. Set aside. Into a 2 1/2 quart casserole (greased), place a layer of chicken, 1/2 of the tortillas, 1/2 onion, 1/2 cheese, and 1/2 of the sauce. Repeat the layers, ending with the grated cheese. Bake at 350 degrees uncovered for 1 hour.
Variation: use cooked turkey instead of chicken
It’s one of those casseroles that is better the next day - if there are any leftovers!

JAMBALAYA!!! What you need: -approximately 1 lb. boneless chicken breast, cubed -1 lb. andouille sausage, cubed *see note at end -1 large green bell pepper, diced -2-3 stalks celery, diced -1 large onion, diced -1 large clove garlic, finely chopped -1 lb. rice -1 small can tomato paste -approximately 64 oz. chicken broth -1 can chopped tomatoes (optional) -cayenne pepper -cajun seasoning (optional) cooking instructions STEP 1: heat 1 tablespoon lard, if you have it, vegetable oil if you dont. Season chicken and sausage with salt and pepper. Add to hot oil and brown. STEP 2: remove chicken and sausage from pan, but leave the juices in the pan. Add garlic, pepper, celery, and onion. DO NOT BROWN! Cook until translucent. remove from pan. STEP 3: Put chicken and sausage back in pan, making sure it fully covers the bottom. Layer peppers, onions, celery, and garlic on top. If you are adding chopped tomatoes, add them now. Pour rice on top and spread it out so that it forms an even layer. In a separate dish, combine tomato paste and some of the broth and blend. Add to pan, as well as the remaining broth. DO NOT STIR!!! STEP 4: Season! Add cayenne pepper and cajun seasoning to taste. I use about 1 tablespoon of cayenne and 1 teaspoon of cajun seasoning. Just keep in mind that the cajun seasoning does have cayenne pepper in it. STEP 5: Bring to a boil, then reduce heat to low. Let simmer, covered, for about an hour. DO NOT STIR!!! It is done when the rice is tender. You can tell when most of the broth is gone. If there is little or no broth left and the rice isn’t done, add some more broth. DO NOT STIR!!! notes: -if you can’t get andouille sausage, you can use a good smoked sausage, preferably pork -it is very important that you don’t stir this after you add the rice and broth. If you do, the rice rises to the top and does not cook completely…you will have crunchy jambalaya -it is also good to use a large stockpot with a heavy bottom, so the chicken and sausage doesn’t burn.

Broccoli/wild Rice Casserole

1 box frozen chopped broccoli, thawed
1 box Uncle Ben’s Wild Rice, cooked
1 cup cooked white rice
1/2 lb fresh mushrooms, sliced, (or use canned)
1 can cream of mushroom soup
1/2 soup can milk
1/2 lb Velveeta or grated cheddar cheese
Mix all of the above in a large bowl, then put in microwave safe dish. Nuke until cheese is bubbly, about 10 minutes. You can also just bake it, 30 minutes or so at 350°. Add diced cooked chicken, and it’s a meal.

7

At my house we call this “chili” but it is far from authentic.

1 lb ground meat (I use beef, you could use turkey)
1 onion, chopped
2 cans (15 - 16 oz size) kidney and/or pinto beans
1 can Niblets corn
1 small can mushrooms (if you like mushrooms)
1 can (15 oz size) tomato sauce
garlic powder
ground black pepper
chili powder

Cook the ground beef & onion in a large skillet.
Open the cans of beans, corn and mushrooms, and drain the liquid in a colander.
Put everything into something that can go in the oven. Casserole dish is fine; I use a large pyrex mixing bowl.
Season with garlic, pepper and chili powder to taste. I use about 1 tablespoon of the chili powder – use more or less depending on how spicy you like it. Or use actual ground chili peppers of any type.

The original recipe also added chopped green and/or red pepper with the onion. I leave it out because I don’t like them, but you could put some of that in also.

After you mix all that up, put it in the oven at about 325 or 350 degress for about 20 - 30 minutes, until it’s heated through.

8

Don’t forget spaghetti sauce: Brown some hamburger (or ground turkey), a chopped onion, maybe some sliced mushrooms if people like them. Add a jar of Ragu, Prego, Aunt Millie’s, or whatever. Serve over cooked pasta – that, a salad, and some bread, and you’re good.

9

Don’t forget – you can always “dress up” boxed foods. Sometimes I will make macaroni & cheese out of the box and mix it up with ham cubes and some frozen (thawed and “cooked”) vegetables. Mix, put in oven to warm and you have a casserole.

Of course, the easiest casserole I know goes as follows:

1 can tuna
1 can cream of mushroom
some cooked pasta

warm in oven, and voila! tuna noodle casserole!

If you want to get fancy, you can add diced onions, diced pimentos and put some bread crumbs on top.

I think what your family is doing – rotating cooking – is a great idea! Have a ball!

10

I’m a fairly experienced cook, but I’m personally gonna try some of Dolores’ recipes!

Here’s a very quick, relatively low fat, and super easy baked chicken recipe:

4 chicken breasts (or leg quarters if you prefer dark)
1 can of GOLDEN mushroom soup (there is a difference between mushroom soup and golden mushroom soup)
assorted spices

Cover a glass pan with foil and place the chicken on the foil. Sprinkle the chicken liberally with spices (I usually use garlic powder, Italian herbs, paprika, and mustard pepper [spicy without being hot], and a little salt; if fat isn’t an issue, I sometimes wash the chicken with a little pure Olive Oil*).

Cover the chicken with the mushroom soup and then wrap in foil.

Place in the oven at 425 F for 45 minutes; after that time unwrap the foil and return it to the oven to brown and finish cooking (about another 15 minutes). Serve with rice or pasta.
Another vote for STARVING STUDENT’s cookbook. I’m a fairly seasoned cook (heh heh- seasoned) who’s recently had to make some dietary changes and the most helpful book I found was in the same series: THE STARVING STUDENT’S VEGETARIAN cookbook.

Zatarain’s features several Cajun cooking mixes that are all very easy and tasty including jambalaya, red-beans&rice, blackbeans&rice, and paella. It also works great with a George Foreman grill (which no inexperienced or experienced cook should be without).

Plus remember always that the secret to cooking isn’t the time in the pot or the cut of meat so much as the seasoning- that’s what separates the bland from the tasty. Fresh is always better of course, but for convenience stock up on lemon pepper (which with a little piece of onion will remove the “can taste” from most canned foods), garlic powder (not garlic salt), paprika, Italian herbs, etc… (Lots of spices, such as parsley, look pretty but add very little to taste.)

11

Oh, the * above was for Olive Oil:
Something I didn’t realize when I started cooking is that you should only use PURE Olive Oil for cooking. EXTRA VIRGIN is for dipping or splashing- it doesn’t react well to heat.

Quick and easy gourmet burgers: Mix the ground beef (as low fat as possible, preferably chuck or sirloin) with garlic, mustard, pepper, lemon pepper, mushrooms (canned are okay for this), feta cheese, a little oatmeal (for cohesion and texture), and diced scallion, then throw on the GF Grill until done to your satisfaction. Foreman grill also makes good pork chops if you liberally smear them in spices.

12

One more, then I’ll shut up- a quick’n’easy and delicious no-cook appetizer/hor’s doeuv’re (sp?) that’s been a hit every time I’ve used it:

Spread cream cheese directly on a plate until it’s 1/4 to 1/2 an inch thick. For best results, mix a cheap and lite Philadelphia Cream Cheese or store brand with a gourmet Feta Cream Cheese mix (should have it at most large supermarkets).
Over this layer, spread a layer of minced garlic (also available at any supermarket). Pour a little of the juice on as well.
Over this, spread a layer of pesto (just enough to make it green).
Over the pesto, spread a layer of sliced Roma (or cherry) tomatoes.

Serve with water crackers, melba toast, or bagel chips. Very pungent and rich, but delicious.

13

Zenster, thank you for reposting that amazing recipe resource. That was a lot of trouble to go to!

14

The Peyote Coyote’s ultimate recipe for rice:

Into a pot: put 2 cups of white long-grain rice
2-3 medium onions chopped up
2 medium carrots sliced up
1/2 red pepper chopped up (optional)
1/8 stick butter
11/2 teaspoons of tumeric
Salt to taste
Cover these with powdered oregano. I’ve never measured the amount, but put in enough oregano to cover the surface of the ingredients.
Add nearly as much powdered sweet basil
Add 5 cups of water
Put on low heat.
When the pot starts to boil, turn up the heat to near maximum.
Three minutes later, add two chopped celery stalks and start stirring like mad.
Contrary to the usual instructions, do not cover the rice at any time.

15

Shameless self promotion, coming right up! This article has several of my recipes. The chili, the Eggless, Butterless, Milkless cake, the date bars, are all pretty simple. The candy and the stollen are a little more involved. I like the chili. It’s not a classic, but it’s fast and easy.

16

These aren’t glamorous but they are easy and tasty.

Sorta Shepherd’s Pie
Lightly brown @ 1-1/2 lb. lean in a frying pan; add 1 chopped onion. (Just until it’s no longer pink.) Drain off as much fat as you can. Put hamburger in the bottom of a deep-sided baking dish. Spread 1 can (or more, to taste) of cream of mushroom soup over the top of the meat. (You can also substitute cream of celery soup; nobody will taste “celery”.) Spread a package of tater tots on top and then bake at 350 for 30-45 minutes.

Tamale pie
1 box cornbread mix
4 Tbsp.
1 egg
1 1/2 to 2 lbs. lean hamburger
1 chopped onion
1 can diced tomatoes, with juice
1 medium can tomato sauce or puree
1/4 tsp. garlic powder
2 Tbsp. chili powder
1/4 tsp. oregano
1/2 tsp. salt
At least 2 cups grated cheese–Colby, cheddar or CoJack; more is better.

Preheat oven to 350. Put butter in 9x12 baking dish and put in oven to preheat/melt. Mix cornbread to package directions, only beat in 1 egg. Swirl the melted butter inside the baking dish to coat the inside, then pour the rest into the cornbread mixture; stir it in. Set aside.
Brown hamburger and onion in a large frying pan. Add the spices, the tomatoes and the tomato sauce. Let it cook for @ 5 minutes.
Pour cornbread mix into the bottom of the baking dish. Smooch it out so it covers the bottom evenly. Spoon the hamburger mixture, plus all accumulated juices, on top of the cornbread. (You can leave a rim of cornbread around the sides of the dish.) Spread the cheese evenly on top then bake for about 30 minutes. It’s done when the cornbread “rims” are slightly brown and crusty.

Veb

17

I really like Ranch Potatoes, and they’re very easy to prepare.

Take one packet of Ranch Dressing powder, and cut two or three potatoes into bite-sized squares. Put the potatoes and powder in a large zip-top baggie, and pour in some oil. Shake well, and spead them out on a cookie sheet. Bake for about 30 minutes at 350. (I like them brown on the bottom, so I leave them in longer.)

18

An easy impressive veggie dish (stolen/adapted from Mark Bittman’s fabulous bookHow to Cook Everything.)

For your size family, you need about 4 zucchini, roughly the length of your hand, a tablespoon of butter, a pinch of salt, and some Mrs. Dash spice blend.
Slice your squash into coins.

Heat a big skillet on medium-high heat, add about a tablespoon of butter, and let it melt. When it starts to brown just a bit, throw in the zucchini, and stir, so all the coins get coated in the butter. Let the zucchini continue to cook until it softens and browns. Stir it now and then.

When it is a lovely brown, shake on the Mrs. Dash, and add a pinch of salt. Stir well, so all the squash gets some of the spice stuck to it.

Just before you take it out of the pan, drizzle about 2 teaspoons of honey (I know it sounds weird, but trust me here) on the zucchini, give it a good stir so everything gets glazed, and serve.

19

Much like you, Lisa-go-Blind, I’m not a very skilled cook, and I’m not much for recipes, so I just developed a repertoire that goes something like this:

Chicken and pasta
Beef and pasta
Veggies and pasta
Chicken and rice
Beef and rice
Veggies and rice
Fish and rice
Ramen
Ramen and egg
Ramen and veggies

Each of the components can be as simple or complex, or as frozen or fresh as you like. I frequently cook boatloads of rice and freeze them in sandwich bags. The quality suffers some but being able to have actual cooked rice in just a couple minutes is very helpful to me. I usually get actual meat as well as what I call freezer meat – boxed or bagged pre-cooked chicken breasts or fish filets.

20

Are you under some sort of contract not to use any frozen foods? That’s insane. They probably mean just no TV dinners, right?

Anyway, frozen vegetables are great. For no-fuss preparation, place the vegetables in a pot with a lid, add butter, salt and pepper, and just a little water – like, less than 1/4 inch of water in the pot. Cover, and place on a cold burner and forget about it. 5 mintutes before you eat, turn the heat on high. Uncover and shake the pot to boil off the water for the last few seconds. I learned this trick from a single dad.