Comments on: Accidental Chicken Tikka Masala. Or, recipe websites are awful.

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By: froylein

froylein — Thu, 18 Feb 2010 15:52:08 +0000

After having cooked for almost seventeen years for a family, and having worked some time as a chef abroad, I can guarantee you that you’ll find a lot of recipes online that are written by people that wouldn’t know a crepes pan from a casserole. (Or goulash from canned dog food for that matter.)

By: Vicki

Vicki — Thu, 18 Feb 2010 02:04:13 +0000

Robin, thanks so much for stopping by! I love to know that I’m not the only one who gets tired/can’t decide what to make and gets stuck. I like the fajitas idea, along with Howard’s stir fry. Nice standbys for when I can’t think of what to make.

By: Robin Y.

Robin Y. — Wed, 17 Feb 2010 02:26:30 +0000

I easily could have written the first three paragraphs of your post and called it my own. My husband eats eggs and English muffins (fondly called “E & E” in our household) for dinner far too often because I can’t figure out what to make.

When I can stand being in the kitchen for more than 10 minutes, one of my standbys is chicken fajitas with green peppers and onions. Cut everything up, saute it olive oil, add McCormick fajitas seasoning packet & water. Cook five minutes and serve with tortillas, tomatoes, etc. I do a similar thing with ground turkey and taco seasoning packet.

And speaking of seasoning packets… At Rodman’s discount gourmet in White Flint Plaza, they sell the most wonderful ones, by http://www.aroracreations.com/. As far as I’m concerned, there’s no reason to buy all the individual Indian spices when you’ve got Aurora Creations. The gobi and the pujabi chhole are my favorites.

By: Vicki

Vicki — Wed, 17 Feb 2010 01:48:14 +0000

Thanks for stopping by, Erin and for the suggestions. I looked up Enchanted Broccoli Forest and it looks pretty nice. I’ll have to check it out in a bookstore or something to get a feel for it. My main concern is that coobooks often don’t have pictures of what you’re cooking, which I need because I’m food-stupid, but I’ll make sure to check out that one and Great Good Food.

By: Vicki

Vicki — Wed, 17 Feb 2010 01:44:29 +0000

This is the comment of the year. I asked for help and a whole paramedics team plus ambulance plus fire truck arrived. Thank you. This is honestly pretty helpful.

By: Erin Vang

Erin Vang — Tue, 16 Feb 2010 19:20:49 +0000

The trick to becoming a regular cook and building up a larder is to pick one or two quasi-specialized cookbooks that you feel comfortable using a lot for a while. I recommend Mollie Katzen’s books (Moosewood, Enchanted Broccoli) for vegetarians or people on a budget, or Silver Palate New Basics if you’d like to go a little fancier, or Jane Brody’s Great Good Food for a middle-of-the-road variety approach. Pick out a handful of things to make over the next week, figure out your shopping list, and then make those things. Keep that up for a few weeks. You’ll build up a pantry of basics that the author tends to use a lot, and then after a while, your pantry and shopping habits will line up so well that you’ll be able to start picking new recipes based on what you have sitting around. Any of these books will open up your imagination and you’ll learn basic techniques.

By: Tzipporah

Tzipporah — Tue, 16 Feb 2010 16:57:12 +0000

With the caveat that I love to cook, I’ve got two approaches.

1. Like Kosher Academic, we have acquired a wide array of spices over time so we can make just about anything. For your best multi-ethnic cooking choices, here’s what you MUST have (dried herbs and spices) in your pantry:
-cinnamon
-nutmeg
-cloves
-ginger
-garlic powder
-onion powder
-mustard
-coriander
-sweet paprika (Hungarian)
-smoked Spanish paprika
-hot paprika (Hungarian)
-chili powder
-ground cumin
-curry powder
-cayenne
-turmeric
-fennel
-rosemary
-thyme
-oregano
-dill
-saffron

Those are the basics. In combination with fresh ingredients, they will get you: Italian, Indian, Thai, Mexican, Spanish, French, Eastern European, and basic American cuisine. Keep them out of heat and direct sunlight, and they will last for quite a while.

For specific recipes, you may need to pick up an occasional new item – lavender, fenugreek, dried anchos or smoked poblanos (yum!), etc. That’s part of your menu planning.

We also always have these canned goods on hand:
-whole or diced tomatoes (fire roasted ones are great)
-beans (whatever kinds you like)
-green chilis
-marinated artichokes
-smoked herring or anchovies or sprats
-red and white balsamic vinegars
-extra virgin olive oil
-mirin (sweet Japanese cooking wine)
-sesame oil
-rice wine vinegar
-canola oil

and basic things like:
-breadcrumbs
-rice
-barley
-lentils
-almonds
-raisins

It’s a lot if you have to buy it all at once, but these are your kitchen basics. It’s like needing a stove and a fridge.

2. I make 2-3 big batches of stuff a week, on days when I have more time. For us, that’s usually Friday, Sunday, and Tuesday. We eat leftovers (or parts of leftovers with some new ingredients) the other nights. For instance, we almost always have roast chicken on Friday night, and use the leftover cooked chicken all weekend in different dishes.

On nights when I just don’t feel like cooking, I can pull out and defrost some leftover portions from the big meals that I froze earlier that month, or cook up some pasta and doctor it up with whatever’s kicking around the fridge.

For you, the best thing might be to master 4 to 5 basic recipes that both you and Mister B. love, and put them in rotation, with leftovers on the nights you’re psychotic.

Or tell Mr B to cook his own damn dinner.

By: Shefaly

Shefaly — Tue, 16 Feb 2010 07:58:53 +0000

“But I also respect that I don’t necessarily think of food like that ..”

Then I am afraid you are going to have to write recipes that have worked for you so other like-minded people are encouraged to share similar recipes as well.

Most things are easy to make if you plan ahead. By the way I was 3 years older than you are now, when I first started cooking.