Well, college looks like it is going to be giving me more free time that I could fathom, so I have decided to work on my cooking skills. I plan to assign each weekend a country, perhaps having two meals for two days. These could be breakfast, lunch, dinner, anything really.
However, I’ve only two tools to help me. A 12 inch sautee pan with cover and a 3 quart sauce pan with cover (as well as spatula, spoon, etc.)
Also, my supplies can only come from what can be found in a Super Wallmart, a Food Co-Op (which I’ve yet to go to), and one or two smaller grocery stores. I would be willing to send away for a spice or something that is the essence of a really good dish.
Well then, let the suggestions roll in. Thanks!
cyprus
keftedes (mince, potato and egg to bind, and a bit of mint made into meatballs and fried in fairly deep oil).
pilaffi bourghouri (pasta, wheat, tomatoes, onion all mixed up and yummy)
Russian is easy. Chill Vodka. Drink same.
“Join the Russian army! One suit of clothes a year, and all the steam you can eat!”
Sorry. I’ve been dying to say that.
Greek- Make souvlaki and tzatziki. They’re both pretty easy.
Japanese- Miso soup with tofu is good and quick.
Spanish- Fritattas. Thick omelettes with potatoes, peppers, zuchinni (really, whatever you like) in them.
You could roast some barley and make salty milky tea for Tibetan…
My family’s from the Philippines, meaning that I grew up with a lot of adobo. In my family, it was chicken. Since it’s a pretty common recipe, you can easily find it all over the internet. All you need for tools are a decent sized pan or pot and time to marinate.
The ingredients are simply white vinegar, soy sauce, garlic, onions, bay leaves, salt, pepper and water.
It’s super easy, although the marinating takes a while. It’s very tasty, good on rice, good by itself, good a few days later in a sandwich, good with pork - it’s just really good, okay?
Australia
Spread some vegemite on toast. 
This is the starting point of a DAMNED good Indian chicken korma. I tweaked it a bit and came up with something that is almost, just about, nearly exactly as good as the stuff from my favorite local Indian restaurant.
Just use thighs instead of breasts, double all the spices, and throw in a jalapeno or two (or maybe some red pepper flakes) for heat, since as it’s written, there’s no heat at all. Also, I like chunks of cashew, so I left them in chunks instead of pureeing them. It’s seriously so good I may never waste money on eating out again. Well, this week, anyway.
Adobo …YUMMMMM
Mexican,very simple Chorizo tacos in a soft corn shell with tomatos,onion and cheese and a side of avocado(not guacamole) just avocado