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puzzleannie
Guest
changing AND washingNow you are talking!!!
Tell him it’s either that or the diapers.
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puzzleannie
Guest
I really am the most dislexic cook in the world, I can learn by watching someone do it, or by looking at a picture of the ingredients, the procedure and the finished product, but not with the written instructions, unless I re-write them myself as I do them.
I used to devour the morning shows that had cooking demos on–Dinah Shore, our local shows, and now would probably watch Rachel Ray, but she is probably too free-form for somebody with cooking LD.
I learned a lot by cooking with the old Italian ladies who lived around us when we were young (no way I am going to do homemade pasta and sauce that cooks for yours, tho I have done so, and learned to make bread from them).
but I did learn how to make soup, which has been a major help, since I always have broth and stock in the freezer for instant soup and sauces and gravies.
what I started to say was another thing I did, and I got it from a TV show, because I started work when 2nd baby was 6 months old, was to cook only once a week, after marketing.
choose one or at most two meats for the week–the persoon who describes what to do with a stewed chicken above has the right idea. one chicken can be 4 meals for a couple, plus soup from the broth you saved with leftover chicken and frozen mixed veggies added, w/ noodles or rice.
a big chuck or round roast, ditto. cook the “big meat” on you freeday when you have babysitting help, make the evening meal, cut up the leftovers and freeze in ziplock freezer bags. ALWAYS write the name of the food and the date on the bag with a marker. these can thaw one minute in the miker. by the instant noodle, rice or potato mixes until you learn to do it the slower way, because the seasonings are already there.
with some sliced deli meat, cans of tuna etc. you have a weeks dinners.
go shopping with a list and be careful about buying stuff just because it looks good, if you don’t know what to do with it, LD cooks do this all the time. then you have a bunch of wrinkled zucchini and green stuff in the veggie bin all the time.
I used to devour the morning shows that had cooking demos on–Dinah Shore, our local shows, and now would probably watch Rachel Ray, but she is probably too free-form for somebody with cooking LD.
I learned a lot by cooking with the old Italian ladies who lived around us when we were young (no way I am going to do homemade pasta and sauce that cooks for yours, tho I have done so, and learned to make bread from them).
but I did learn how to make soup, which has been a major help, since I always have broth and stock in the freezer for instant soup and sauces and gravies.
what I started to say was another thing I did, and I got it from a TV show, because I started work when 2nd baby was 6 months old, was to cook only once a week, after marketing.
choose one or at most two meats for the week–the persoon who describes what to do with a stewed chicken above has the right idea. one chicken can be 4 meals for a couple, plus soup from the broth you saved with leftover chicken and frozen mixed veggies added, w/ noodles or rice.
a big chuck or round roast, ditto. cook the “big meat” on you freeday when you have babysitting help, make the evening meal, cut up the leftovers and freeze in ziplock freezer bags. ALWAYS write the name of the food and the date on the bag with a marker. these can thaw one minute in the miker. by the instant noodle, rice or potato mixes until you learn to do it the slower way, because the seasonings are already there.
with some sliced deli meat, cans of tuna etc. you have a weeks dinners.
go shopping with a list and be careful about buying stuff just because it looks good, if you don’t know what to do with it, LD cooks do this all the time. then you have a bunch of wrinkled zucchini and green stuff in the veggie bin all the time.
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puzzleannie
Guest
cook less
just one item is cooked, the meat, everything else raw or prepared
it seems to be the concentrating on more than one thing going on that is our downfall.
kiss keep it simple, sister
bagged salad or raw veggies–cherry or sliced tomatoes, baby or pre-cut veggies, piece of fruit
bread (its a starch, buy good whole grain bread, rolles, tortillas, pita, crackers whatever)
the meat–
this will make you feel healthier while you take time to learn other recipes (one a week is a good rule)
by that time baby will be in the high chair eating with her fingers while you have time to do a bit more
I love my mini Geo Forman grille by the way great for one or two people, easier to clean than the bigone. but DD uses her big one and if she is doing dinner for two, makes all the chicken breasts or steaks that will fit on, and freezes extra in packs of two for other meals.
I am so ashamed about my no-cooking now.
I shop on Sunday after RCIA because it is the only time I have when CCD begins. go to another town so as not to scandalize parishioners, but I always see somebody.
my no-cooking diet:
low sodium, two thick slices each, deli turkey, ham and roast beef
rotisserie chicken pieces, not the whole one
(brown sliced meat in a saute pan, or just mike the chicken for a minute)
shredded cooked chicken and beef in containers for tacos, with canned spaghetti sauce or gravy, or to top salad, or make chicken salad.
mini-steaks vacuum packed which can be grilled or pan fried.
everything is 4-6 ounce servings so I have portion control
they even sell pre-boiled eggs, but I buy a dozen omega-3 and boil myself.
bagged salad and prepared veggie tray ( just steam a few pieces for each meal in a microwave bowl)
fruit tray already cut up (check expiration dates)
bag of baby spinach which I saute in a pan w/balsamic vinegar for a couple of minutes, or use in wraps, as lettuce on sandwiches
one loaf of sprouted wheat bread
small box hi fi cereal
nuts-chopped walnuts or slivered almonds
whole grain hi fi tortillas or pita
that is food for a week., comes in at about $50 for me, about 18 meals.
cheese sticks, V-8, fruit, yogurt for snacks at work
plan on eating out 3 days I work late (Wendy’s chili with cheese and side salad, or similar).
the most I do is thaw, microwave, or pan fry, or boil an egg. boiled egg and piece of PB toast is breakfast most days, and egg topped on anything helps
I am the laziest, so if there is an easy way, I find it
they now have, which I buy when I need a family meal, rice and sides already prepared in bags to microwave.
just one item is cooked, the meat, everything else raw or prepared
it seems to be the concentrating on more than one thing going on that is our downfall.
kiss keep it simple, sister
bagged salad or raw veggies–cherry or sliced tomatoes, baby or pre-cut veggies, piece of fruit
bread (its a starch, buy good whole grain bread, rolles, tortillas, pita, crackers whatever)
the meat–
this will make you feel healthier while you take time to learn other recipes (one a week is a good rule)
by that time baby will be in the high chair eating with her fingers while you have time to do a bit more
I love my mini Geo Forman grille by the way great for one or two people, easier to clean than the bigone. but DD uses her big one and if she is doing dinner for two, makes all the chicken breasts or steaks that will fit on, and freezes extra in packs of two for other meals.
I am so ashamed about my no-cooking now.
I shop on Sunday after RCIA because it is the only time I have when CCD begins. go to another town so as not to scandalize parishioners, but I always see somebody.
my no-cooking diet:
low sodium, two thick slices each, deli turkey, ham and roast beef
rotisserie chicken pieces, not the whole one
(brown sliced meat in a saute pan, or just mike the chicken for a minute)
shredded cooked chicken and beef in containers for tacos, with canned spaghetti sauce or gravy, or to top salad, or make chicken salad.
mini-steaks vacuum packed which can be grilled or pan fried.
everything is 4-6 ounce servings so I have portion control
they even sell pre-boiled eggs, but I buy a dozen omega-3 and boil myself.
bagged salad and prepared veggie tray ( just steam a few pieces for each meal in a microwave bowl)
fruit tray already cut up (check expiration dates)
bag of baby spinach which I saute in a pan w/balsamic vinegar for a couple of minutes, or use in wraps, as lettuce on sandwiches
one loaf of sprouted wheat bread
small box hi fi cereal
nuts-chopped walnuts or slivered almonds
whole grain hi fi tortillas or pita
that is food for a week., comes in at about $50 for me, about 18 meals.
cheese sticks, V-8, fruit, yogurt for snacks at work
plan on eating out 3 days I work late (Wendy’s chili with cheese and side salad, or similar).
the most I do is thaw, microwave, or pan fry, or boil an egg. boiled egg and piece of PB toast is breakfast most days, and egg topped on anything helps
I am the laziest, so if there is an easy way, I find it
they now have, which I buy when I need a family meal, rice and sides already prepared in bags to microwave.
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SeekerJen
Guest
Get a timer and set it so that you check the food every few minutes or so. Also, turn down the burner once the pan is heated up. It doesn’t need to be on high for the entire cook time, and having it on a lower setting will give you a little more leeway.pnewton- thanks so much for the recipies! I will try them out!
Island oak- I know I’m carelessUsually I’m trying to cook something on the side and then burn the heck out of whatever I was trying to cook originally. But I’m not off the hook completely, at times I wander away to tend to the baby or watch tv and forget I’m cooking
sancta- does Rachel Ray have a 30 minute cookbook then? Or is it just on tv?
Also, consider baking and roasting things. You set the oven temp and stick them in for a set time. If you set a timer, you can go and get as distracted as you want and won’t even have to think about the food until it’s time to pull it out.
Ooh, a couple of posters mentioned the Crock-Pot. It’s hard to mess those up as long as you remember to turn it on in the morning.
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Brenda_V
Guest
Not Sancta but Rachel Ray has 1/2 a dozen or so 30 minute cookbooks.
The main thing to do is remember you are cooking. My sister is just like you and she has been married well over 30 years and still burns things.
Start doing crock-pot type meals. Easy, put in the pot and walk away! Some simple ones are: 3-4 pealed carrots, cut in pieces, 2-3 potatoes pealed and cut in pieces (all pretty chunky actually), a cheap piece of meat (round steak, chicken, pork - roasts, pieces or whole). Layer in your crock-pot in just that order - veggies, potatoes and meat. Salt and pepper, garlic powder, onion powder, and Adolphs meat tenderizer (no MSG) sprinkled on each layer - other spices according to the meat you are cooking like bay for beef or pork, rosemary for pork or chicken (even turkey cutlets work here), you can use tarragon for any of them. Sometimes I really am into dill so I use dried dill. Put this on in the morning, turn on low and walk away! Dinner will be done in the evening and if you are up to it, remove everything from your crock, add 2 cubes of beef or chicken boullion (chicken for everything except beef), mix 2 tablespoons of cornstarch in 2 cups of water and add to your crock, now stick it in your microwave and cook, stirring with a whisk after every three minutes until it starts to thicken and you now have a gravy - you can’t walk away from this as it requires your attention for about 5-6 minutes, sometimes a bit longer but still… This should get you at least one meal and lunches for the two of you right now.
I also suggest you get yourself a really good rice maker - another, just put everything in (generally speaking for every cup of rice you use you use 2 cups of liquid) and walk away, the worse that will happen is you get a bit of brown rice on the bottom of the container.
Just so you know I have been cooking whole meals since I was 16 - I am now 50 and have several “stock” recipes in my head - so much so that my daughter’s when they are not cooking at home will call me to get a recipe and 9 times out of 10 I can just rattle something off (like the other day my daughter was cooking at her friends house and they wanted to make a white wine sauce! I was on the way to the store but had to stop in the parking lot to talk to her because I can’t just tell her I have to make the motions too
)Brenda V.
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BlestOne
Guest
Here is the modified version of a family favorite… made more simple:
(at breakfast)Fill crockpot half way with water. Add 4-8 chicken bullion cubes. Add one pound of baby carrots and cook on med-low for about 2-4 hours. (at lunch) turn down to low and add 2 cans of canned chicken (found near tuna in grocery store). About an hour before dinner add frozen noodles (bag in frozen section near frozen rolls). Just before dinner, add chicken gravy mix… 2 packets and turn up high until it boils then turn to low… it will thicken up quickly.
You can serve this by itself or with mashed potatoes.
Quick easy chilli… fry up a pound of hamburger meat… drain grease… turn burner down to lowest setting…add chilli mix packet … add a can of diced tomatoes and 2-3 cans of Bush’s chilli beans… if you like onion and peppers… cut them up and throw in the pot too… cover, stir occasionally, check for when beans are warm and serve (bout a half hour at most). Add shredded cheddar and serve with saltines…
Or you can dress up what you already know…
Add a can of tuna and a half bag of frozen peas to your mac and cheese…
add frozen veggies and cheeses to your favorite hamburger helper flavor… carrots are good with stroganoff… cheese as a garnish on top… and let it sit for a few minutes to melt the cheese.
easy tuna sandwiches…
drain tuna, dump in bowl… add a quarter teaspoon of dry mustard a dash of celery salt and start with 2 spponfuls of mayo or salad dressing… mix it in and see if it is the consistency you like… if not add a little more mayo… keep doing this until it looks and tastes right… you can also add garlic powder, dill, and pepper to season… when you get it how you like it, add a half cup of shredded sharp cheddar and spread on bread…
(at breakfast)Fill crockpot half way with water. Add 4-8 chicken bullion cubes. Add one pound of baby carrots and cook on med-low for about 2-4 hours. (at lunch) turn down to low and add 2 cans of canned chicken (found near tuna in grocery store). About an hour before dinner add frozen noodles (bag in frozen section near frozen rolls). Just before dinner, add chicken gravy mix… 2 packets and turn up high until it boils then turn to low… it will thicken up quickly.
You can serve this by itself or with mashed potatoes.
Quick easy chilli… fry up a pound of hamburger meat… drain grease… turn burner down to lowest setting…add chilli mix packet … add a can of diced tomatoes and 2-3 cans of Bush’s chilli beans… if you like onion and peppers… cut them up and throw in the pot too… cover, stir occasionally, check for when beans are warm and serve (bout a half hour at most). Add shredded cheddar and serve with saltines…
Or you can dress up what you already know…
Add a can of tuna and a half bag of frozen peas to your mac and cheese…
add frozen veggies and cheeses to your favorite hamburger helper flavor… carrots are good with stroganoff… cheese as a garnish on top… and let it sit for a few minutes to melt the cheese.
easy tuna sandwiches…
drain tuna, dump in bowl… add a quarter teaspoon of dry mustard a dash of celery salt and start with 2 spponfuls of mayo or salad dressing… mix it in and see if it is the consistency you like… if not add a little more mayo… keep doing this until it looks and tastes right… you can also add garlic powder, dill, and pepper to season… when you get it how you like it, add a half cup of shredded sharp cheddar and spread on bread…
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pnewton
Guest
Otherwise it becomes a reeeeaaaalllllll slow-cooker.Ooh, a couple of posters mentioned the Crock-Pot. It’s hard to mess those up as long as you remember to turn it on in the morning.
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Ruthie
Guest
You’ve gotten lots of good advice and yummy recipes, too!
There is a “Cooking Basics for Dummies” book out there. I checked the reviews at Amazon; all 3 posters said it was great except for the chapter on equipment. Apparently it recommends some very expensive knives and pans, when we all know that the ones you can get at Wal-Mart work just fine.
Ruthie
There is a “Cooking Basics for Dummies” book out there. I checked the reviews at Amazon; all 3 posters said it was great except for the chapter on equipment. Apparently it recommends some very expensive knives and pans, when we all know that the ones you can get at Wal-Mart work just fine.
Ruthie
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SeekerJen
Guest
Well, at least the food won’t burn.
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redtech
Guest
DITTO!!!
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tapiocapudding
Guest
well I got a crock pot cookbook. And I successfully burned my meal in the crockpot . Who knew it couldn’t cook the full 6-8 hours if you halved the recipies? My poor hubby’s coming home to a pile of charcoal tonight 
Oh well, I’ll try again tomorrow
. Who knew it couldn’t cook the full 6-8 hours if you halved the recipies? My poor hubby’s coming home to a pile of charcoal tonight Oh well, I’ll try again tomorrow
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Teakafrog
Guest
Two cookbooks that helped me: The More With Less Cookbook by the Mennonites, and The Fanny Farmer Cookbook. Both have lots of good recipes, but also lots of tips and helps to learn how to cook. Couldn’t have done it without those books!
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Brenda_V
Guest
A tip, all crock pots need to be at least 1/2 full to work properly which is why I have four different sizeswell I got a crock pot cookbook. And I successfully burned my meal in the crockpot
Oh well, I’ll try again tomorrow
.Another tip, don’t try cooking raw pasta in the crock! I did that 30+ years ago following the recipe in the little cookbook that came with the crock-pot! We all ate semi-raw pasta goo that night because my mom was tired, had a hard day at work, and I was heading out on a date so there was no one to whip together a “new” meal! This was also when crock-pots were the “new” kitchen appliance!
Brenda V.
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Brenda_V
Guest
Both great books. Another good one that helps a beginning cook is “The Joy of Cooking”, now I don’t have this one but know of others who absolutely love the book, it not only has written instructions but pictures of how to do everything! Truly, if I were to invest in a cookbook as a first time cook now that would be the one to get!
Brenda V.
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Just_wondering
Guest
The Joy of Cooking is a great book. When I was growing up, learning to cook in self-defense, The Joy of Cooking was my encyclopedia of cooking. Any new dish I was trying was immediately looked up in Joy of Cooking to look for hints that the recipe in another book hadn’t mentioned. My mom’s copy was very old, and had no pictures, but it was excellent!
Honestly, cooking from scratch for a large family was so much easier. Now that I’m on my own, it’s much harder to make dishes just for myself or for me and my boyfriend. You’re tempted to take shortcuts and use instant ingredients (because who wants to cook for two hours for a meal for two?) and then it just doesn’t taste good. Then you resent the time spent, and look for even faster shortcuts, and you’re in a bad-food spiral that keeps going down. I’ve gone back to cooking from scratch, and food tastes good again.
My advice? Learn two or three simple favourites and learn to cook them well. Then use what you’ve learnt making those dishes to expand your repertoire one dish at a time. I started with spaghetti sauce, chicken soup, and chili. All three of them taste much better than I could get if I made instant versions. Then I learnt to make cornbread, and the cornbread is served with the soup or the chili. I recommend making a large batch of something you can cook well on the weekend, and freeze leftovers in individual portions. Then do your experimentation when you have enough leftovers in the freezer to feed yourselves if you totally ruin a new dish.
Also, look through restaurant menus and cookbooks and just notice what kinds of foods are commonly served together. I find that I love the combination of peppers, mushrooms, and onions. If I fry them together, I can make all sorts of meals. I add them to cooked pasta with a pile of grated cheese and a speck of milk - tastes much better than KD. I fry them along with some sausages (real sausages, not hot dogs or breakfast sausages) and serve them with mashed potatoes. I fry up my veggies and add four eggs and a speck of milk, and I have an omelette.
Honestly, cooking from scratch for a large family was so much easier. Now that I’m on my own, it’s much harder to make dishes just for myself or for me and my boyfriend. You’re tempted to take shortcuts and use instant ingredients (because who wants to cook for two hours for a meal for two?) and then it just doesn’t taste good. Then you resent the time spent, and look for even faster shortcuts, and you’re in a bad-food spiral that keeps going down. I’ve gone back to cooking from scratch, and food tastes good again.
My advice? Learn two or three simple favourites and learn to cook them well. Then use what you’ve learnt making those dishes to expand your repertoire one dish at a time. I started with spaghetti sauce, chicken soup, and chili. All three of them taste much better than I could get if I made instant versions. Then I learnt to make cornbread, and the cornbread is served with the soup or the chili. I recommend making a large batch of something you can cook well on the weekend, and freeze leftovers in individual portions. Then do your experimentation when you have enough leftovers in the freezer to feed yourselves if you totally ruin a new dish.
Also, look through restaurant menus and cookbooks and just notice what kinds of foods are commonly served together. I find that I love the combination of peppers, mushrooms, and onions. If I fry them together, I can make all sorts of meals. I add them to cooked pasta with a pile of grated cheese and a speck of milk - tastes much better than KD. I fry them along with some sausages (real sausages, not hot dogs or breakfast sausages) and serve them with mashed potatoes. I fry up my veggies and add four eggs and a speck of milk, and I have an omelette.
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