#cup.recipe
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Some easy cooking/meal tips as an adult grad student:
You dont need to chop amazingly perfectly and meticuously. At the end of the day chop safely and however. If it tastes good its good.
Instant things can make things 1000% easier for yourself. Instant mash/instant mac/instant rice/instant pasta/etc. Add Frozen things. Add premade things. Your dishes don't have to be from scratch at all aspects ever. Do what is easiest for you and delicious!
You can use pre-ground spices. I know, yes, whole spices and roasting them and grinding them and using a mortar/pestle yourself is delicious and wondrous. But you can use preground spices to save time. You can use a food processor to blend spices/garlic/etc. together.
If you struggle with making too much food (ie food waste concern), try to make dishes you know will freeze well that way you can have leftovers that store for a long time (ie potatoes dont necessarily freeze well imo, whereas rice freezes just fine!). I also recommend just halving recipes and try to shoot for as many portions is suitable for you.
Uh oh made too much rice? What do I do and i dont want to freeze it? 1-2 days in the fridge and you have rice that is going to make an excellent fried rice. You always want to use old rice! And you can put whatever you want in it!
Canned food is okay. Canned food is okay. Canned food is okay. Eat canned meats, fish, vegetables, etc. Imo some canned veggies arent my favorite flavor wise but if you like it and it works USE IT.
Add mayo to each side of your bread when making grilled cheese. It'll make a great brown crust in a buttered pan.
American/processed/velveeta like cheese is fine. Its delicious it melts well its totally fine. Stop demonizing processed foods and "preservatives". Velveeta/kraft cheeses are going to melt so perfectly for your grilled cheese the end.
Instant pots & slow cookers & air fryers can make your life a lot easier, and at least for instant pots/slow cookers I find them easier to clean!
Meal planning will really help you. Plan what you want to eat every week (or as far ahead as it helps you). Pre-cut vegetables. Buy meat in bulk and freeze/thaw as needed. Etc. Prepping/planning will make your life easier!
You can often buy shrimp that is pre-peeled & deveined, and even pre-cooked. This makes cooking time easier and faster.
It's okay to order takeout if you dont have the energy to cook. Its okay to order takeout if you do have the energy to cook. Enjoy and treat yourself.
Preboiling your potatoes (tender but not fully done) then baking them can make a crispier roasted potato.
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Im trying to learn to cook, do you have any good recipes for a complete beginner?
Hello anon I am going to link you my fav easy recipes that I've bookmarked over the years. You can also modify these easily for dietary restrictions (use other meat/vegan meat. Use coconut milk/cream instead of heavy cream. etc.). Also add things that make stuff easier for you too like instant rice/pasta!
Turkey meatballs
How to use crockpot/slowcooker drippings to make gravy
Sesame Garlic Pan Fried Tofu
Bison Chili (can use other ground meats & also use a slow cooker btw I've done it)
One pan baked fish & potatoes
Spaghetti Aglio e Olio
Easy chicken marinades
Parm crusted Tilapia
Roast chickpea cous cous bowl
Shrimp & Grits
Ricotta lemon spinach pasta
Super crispy tofu
Shrimp Scampi
Cheeseburger soup
Garlic & Butter shrimp (can server over many easy sides!)
Japanese Curry with Roux Cubes (you can buy any roux cube you like this guide helps you make the curries!)
Slowcooker/crockpot chuck roast
Coconut tofu curry (ive also made this with chicken!)
Cheddar Rosemary Scones (ive also replaced the rosemary with chives before to great success!)
Shepard's Pie (you can also use instant mashed potatoes to make this a lot easier!)
Roasted potatoes
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no more doomscrolling im going to share my chicken and dumplings recipe! You can probably make this vegan/vegetarian im not sure 100% but yeahh its below cut sorry its scuffed its inspired from my moms:
1: in a crock pot/slow cooker put some chicken in there. you can do a whole chicken, breasts, or thighs. i think thighs are the best so thats what ill be describing here. I had like 5 thighs.
2: season the chicken with salt and pepper and under the skin esp (esp for whole chicken)
3: put in the crock pot on a bed of 1 thick cut onion, like some chopped carrots, 5 cloves of garlic minced. no real measurements here okay you just gotta wing it.
4: add chicken or vegetable stock until everything is covered and add the following seasonings to the stock: salt as needed (dont taste it there is raw chicken in there...to avoid this you can add the chicken after seasoning if you need to taste it), pepper, smoked paprika, thyme flakes (fresh or dry), 2 bay leaves, rosemary, and coriander powder.
5: cook on high for 6 hours.
6: when it gets close to be done make dumplings. add flour and a little salt to a bowl and slowly add room temp to cool water until a workable dough forms (one that isnt too sticky and you can roll out).
7: roll out the dough and use a knife or anything to cut out little dumplings. they can be ugly who gaf.
8: when the chicken is done at this pt take out the bayleaves and then take out all the bones and cartilage (the meat should easily fall off if its fully cooked). and then strain some of the broth into a pot on the stove set to medium high heat. once the broth is simmering put your dumplings in until they float to the top/seem fully cooked ( i gen wing this every time).
9: as your dumplings cook shred the chicken.
10: when dumplings are done pour the broth back int he crock pot and then mix everything and then in a bowl put some dumplings in and serve your chicken broth mixture on top
there are many other veggies/variations you can do to this recipe its very open :) hope its enjoyable!
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Posting my short rib recipe so you too can enjoy my delicious dinner last night. No measurements bc I wing it always.
Ingredients
- beef short ribs or country style ribs if you can't find short
- herbs: rosemary, thyme, bay leaf, oregano
- spices/seasoning: coriander, smoked paprika, salt, black pepper, chili powder, brown mustard (or mustard powder), worchestershire sauce, red pepper flakes
- tomato paste
- 1 shallot
- 4-5 garlic cloves
- mushrooms. I used shiitake and oyster but sometimes I just use baby bella. Go crazy with it
- carrots
- cornstarch or potato starch
- olive oil
- beef stock
- optional: red wine like pinot noir or merlot
Steps
1: on high heat heat up a pan with olive oil. Season ribs with salt and pepper and then sear the ribs on all sides and place in crock pot/slow cooker. You want a good brown crust.
2. Turn the heat down to medium low and fry up chopped shallots garlic and mushrooms in the beef fat. Also add 2 tablespoons of butter.
3. Add some salt and pepper to taste.
4. Once soft add a couple tablespoons of tomato paste and then cook until it melds into the veggies
5. Add 1/2 cup to a cup of red wine and a half cup of beef stock (optional). If not adding wine just add a cup of beef stock.
6. Turn to medium heat and scrape the bottom of the pan for the brown bits and once simmering add your herbs and your spices and mustard and worchestershire sauce to your taste. Add any salt or pepper if needed.
7. Reduce the liquid about half and then add into the crock pot.
8. Add more beef stock until it just covers everything and cook that on high for 6 hours or low for 8.
9. Once it is done/falling off bone. Strain the juice and add a water corn starch slurry and 2 tablespoons of butter plus any salt or pepper to taste to make a gravy. You can make as thin or thick as youd like.
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Yesterday I posted the ribs and mash I made so here's the ribs recipe if you want it, since one of you requested (feel free to like modify however with any dietary restrictions you need!)
Credit links and what I did which is slightly different below.
Ingredients:
1. Beef Back rib or short rib (I only had back bc there's been some shortages) (I had like 5 ribs for reference)
2. Tomato paste
3. Beef stock (or any kind)
4. Chopped Vegetables: 1 onion (yellow or white), shitake mushrooms (or any kind ig), carrots, celery, 4 or 5 cloves of garlic
5. Red wine for cooking* optional
6. Balsamic vinegar
7. Brown mustard
8. Worchestershire sauce
9. Seasonings: salt, black pepper, smoked paprika, chili powder, fresh rosemary (or dry), dried basil, 3 bay leaves.
Steps:
1. Heat a skillet/pan with oil to high ish heat (olive or vegetable oil preferably)
2. Season ribs with salt and pepper. Sear your ribs on each side one by one, but don't cook through. Place in crock pot.
3. Add vegetables to pan with a little salt to sweat out. Once onions are clear and soft add a cup of wine (if you're not using wine just add more stock than I say to). Scrape bottom of pan to deglaze the beef drippings.
4. Once liquid is semi reduced/evaporated add like a tablespoon of balsamic vinegar and worchestersire sauce, 3/4 cups of stock, 2 tablespoons tomato paste, and like however much brown mustard you want for taste. Mix all around. Add a tiny bit of chili powder and paprika, sprigs of rosemary, basil, 3 Bay leaves and simmer. Add salt and pepper to your taste.
5. Once simmer and veggies are softer and like it's reduced a tiny bit (and if your using wine the wine should mostly be cooked off) pour over ribs in crock pot/slow cooker. Supplement any extra stock you need to in the pot to cook (I had to add like 1/4 cup). Cook on low for 6-8 hrs (I took out at like 6.5).
6. Once your done test to see if it falls off the bone/is cooked. You can strain and make gravy from the crock pot juices (though I'd dilute it a little!)
Enjoy! This recipe was inspired from this one with me adding a few things!
Tagging: @ranboopat (I googled to see I believe this could be kosher but not 100% so feel free to edit however you need to!).
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