So I'm compiling a cookbook....

Miscellaneous and Personal Stuff I Must Share
1

Really, a real-life, published compilation of recipes. I want it for myself mostly, but I’m going to use CafePress’s online publishing thing, so it’ll be relatively cheap to publish, one-at-a-time, so I figure, hey, why not make a whole book?

Thing is, I’m not very inventive with recipes. Oh, sure, I’ll alter recipes here and there, but I can’t invent new ones, or even come up with interesting twists on old ones. So I started collecting recipes - first, from my mom and dad, ESPECIALLY my mom, who makes the best hearty spaghetti ever, and some bangin’ potato salid. Then I figured, hey, some of my friends are culinary-inclined, so I asked them. But now I’m thinking - I’ve seen some damn impressive recipes on the Dope. So why not solicit here?

The thing about this book is that I’m giving everyone who gives me a recipe credit. I print out every recipe and stick it in a folder, with a notation as to who gave it to me and where I know them from, and what name they prefer to go by. It’ll say it in the book (scout’s honor).

The qualifications for recipes aren’t much: they have to be good (duh), and they have to be cheap. I’m kind of gearing it towards the cheap college student stereotype, because other than the college thing, that’s me. So inventive ways to spice up ramen or use frozen veggies (or BOTH - a friend of mine gave me an AWSOME recipe for stir-fry using ramen noodles) and such are appreciated, as well as full-out recipes.

I’m also including a vegan section, not because I’m vegan, but because I feel that there aren’t enough cost-effective recipes out there that are easily accessable to vegans - a friend of mine is vegan and is constantly broke because of his food costs. So good vegan recipes (I once heard a mention about vegan brownies somewhere here - I am eagerly awaiting responses on this) are welcome as well.

If you don’t want your super-secret recipes out on the 'net, I understand. If you don’t want them in the book, I understand that too. But if you’re cool with having your recipes (credited to you, of course) in a cookbook that could potentially help out hundreds of poor people (I’m not going to make a profit on it; I’m charging the base rate Cafepress charges), please respond!

~Tasha

2

If they haven’t been deleted, there’s a couple of recipe threads here that I’ve contributed to, feel free to add any of the recipes I’ve posted to your cookbook (if the threads are gone, let me know and I’ll email/repost my recipes for you.

3

I shall keep my eyes open. Thanks. :slight_smile:

Come on, everyone! It’s been eight hours…ish…since I posted this and only one reply. I feel like a total loser. Haha.

~Tasha

4

**Stingray Offensive Moves Into Next Phase

So I’m compiling a cookbook . . . **
A little harsh, but I’m sure they’re delicious

5

*Note to self - check thread first.

(Slinks away in shame)

6

Maryland Flag Chili

This vegetarian chili (can be vegan) can be made entirely with stuff that keeps for a long time (the only thing in it at all perishable is the onion, and those keep a long time), so it’s a good one to do when you really should go to the grocery store but you’re too tired or don’t want to bother. It also uses only one pot (I use a Dutch oven or big saucepan- nonstick is best, just because it’s easier to clean) and one spoon. It doesn’t require precise measurement of anything.

It’s Maryland Flag Chili because it contains things that are red (the tomatoes), white (the white beans), gold (the corn), and black (the black beans), which are the colors of the Maryland flag.

It was partly inspired by the Chili Con Corny served at an on-campus cafe at UC Santa Cruz.

Slice an onion and saute it in a little olive oil in the pot you’re going to use for the chili.
Add a big can of tomatoes, a can of white beans, a can of black beans, and a can of kidney beans.
Add a can of corn (you could also use frozen corn).
Add as much stock (I use vegetarian beef-flavored stock, which you can find in the kosher section of the supermarket) or water as you want to make the chili the right consistency (some people like it really chunky, some like it soupier).
Heat up the chili until it is simmering.
Add salt, chili powder, and cumin to taste. If your chili powder isn’t spicy enough, you could add some cayenne, too. I like to put in a splash of tequila as well, but you don’t have to.
Leave it sit on the burner until you’re ready to eat.

This recipe makes enough for a one-dish meal for at least three people.

Serving suggestions:

It’s good with crumbled-up tortilla chips in it, and that’s a good way to use up the little tortilla crumbs that you always get at the bottom of the bag.

It’s also good with sour cream and/or shredded cheese.

7

Anne Neville - Oh my God. That sounds really good. I’m not a chilli expert or anything, but I’m drooling. I may make this tonight. Thanks.

~Tasha

8

You wanted cheap, right? Like college student food?

Roomie and I used to make something we called 351 (three-fifty-one). One of our cars had a motor of that size, so it was easy to remember. Just 2 numbers, 350 and 1.

One pound of HB meat
One cup of rice
One can of cream of chicken soup (or celery or whatever’s handy)
One can of french onion soup
…All mixed up in a big casserole dish and cooked for One hour at 350 in the oven.

Simple and cheap.

9

That IS simple and cheap. And easy enough to make.

I do, however, have to stock up on canned foods. I plan on trying all of these out.

Mmm. Casserole.

I’m such a fat kid.

~Tasha

10

I love me some noodles. This is my ultimate comfort food.

GARLIC NOODLES:
Boil up some spaghetti in salted water.
Drain spaghetti.
Heat some olive oil in a pan.
Crush in 8-12 cloves of garlic.
Stir it around until it’s just barely starting to turn golden.
Add the noodles.
Stir them around.
Add salt, pepper, herbs, chopped tomatoes, parmesan, etc. to taste–or just eat it deliciously plain.

It’s soooooo good.

Daniel

11

I think putting together a cookbook is a fun idea, tashabot, but we really need you (and not just you, pretty much everyone who wants to post a thread like this) to please ask permission first. From our User Agreement:

(Emphasis, mine.)

We’ve had recipe threads in the past, and we see nothing wrong with that; however, wanting to publish what was contributed here makes this a whole different beast and runs afoul of the registration agreement. I’m afraid I’ll have to close this one down.