Get me started!

[WDW Poly Princess]

I need your help, cooking people!

I've been living the early 20's "stuff in a can"/frozen pizza/ hot pockets life for MUCH too long now- I want to break out of the cycle and actually start cooking!

I am totally lost, though!

I can make a darn good grilled cheese, and I am pretty sure I can boil water without bringing harm to myself or those around me. Past that, I'm not too sure.

Where can a girl start, if she doesn't want to be doomed to a life spent in front of the microwave??

 

[piratesmate]

If you want a cookbook with good directions, I found the big, red Betty Crocker book was very useful when I first got married.

If you just want to try some easy things that are "tried & true by 50,000 of your closest friends", then this is the place to be! LOL I often find great recipes here & there's always someone willing to give help as far as directions.

So - what kinds of foods do you like to eat? Do you like Mexican-type food? This one is really easy:

Chicken Chimichangas
2½ c chicken, diced*
2 Tbl olive oil
½ c chopped onion
2 garlic cloves, minced
½ Tbl chili powder
16 oz salsa (mild or spicy)
½ tsp ground cumin
½ tsp cinnamon
pinch salt (if necessary)
6 flour tortillas (10”)
1 c refried beans
1 c shredded cheese (Mexican blend or cheddar)
*You can substitute canned chicken if you'd like.

Dice boneless chicken (about 1" chunks). [TIP: It's easier to cut the chicken if it's still slightly frozen.] Put the oil in a saucepan & add the onion, garlic and diced chicken. Sauté until the chicken is white and the onion and garlic are tender or translucent. Remove from the heat & stir in the chili powder, salsa, cumin & cinnamon. Let it cool - just so it's easier to work with.

Preheat the oven to 350. Grease a baking pan that is wide enough to hold a rolled tortilla.

Lay one tortilla out flat & spread a heaping tablespoon of refried beans down the center. Top with about a half cup of the chicken mixture. Add about a tablespoon of the shredded cheese. Fold in the bottom & top of the tortilla, then roll. Place seam side down in the greased baking pan. Repeat with remaining tortillas.

Now you can brush all sides of each tortilla & bake them for 25 to 30 mintues or until golden brown, turning every 5 minutes.

Or (and this is what I do)
Combine 1 can cream of chicken soup with 1/2 cup sour cream. Stir until smooth & spread over the rolled tortillas. You still bake them 25 to 30 minutes, but instead of golden brown the sauce will get bubbly. (No need to turn them with this method.)

 

[Glynis]

Congratulations on wanting to start cooking. I was in your shoes up until 4 years ago (and I'm way past my 20 somethings). The way I started was to just start reading cookbooks. I would read and read and if there was something I didn't understand, I would ask a neighbor, or my mother, or sister. Slowly, I began to feel comfortable with the terminology, and was ready to try my hand. Find a recipe that looks good and you like (for me it was tuna casserole). I just started, dove in and let my DH eat my attempts. He was really good about it, and was very supportive. I think you'll really enjoy the cooking. I do! I find it very soothing, and I love feeling like I'm doing something good for my kids.

I've got lots of fabulous, easy to fix recipes. When you're ready, just let me know and I'll start funneling them your way!!

 

[buckeye]

The only way to get better is to just start cooking. You will have flops, but soon, your successes will outnumber your flops.

Decide on something you'd like to make or a main ingredient that you'd like to use, then go to Foodtv.com and do a recipe search. You'll get lots of choices and the recipes are marked for how difficult they are. Start with some simple ones.

Good luck and have fun!

 

[powellrj]

I learned to cook from PBS cooking shows about 20 years ago. Jeff Smith, Nathalie Dupree, Justin Wilson, Marcia Adams were all my teachers! I would suggest some good all round cookbooks to start. Spend a day at the library going through lots of different books to see if there is a style that appeals to you. I love southern, amish, country cooking so thats what I tend to do a lot of. If any organizations like Jr League. Tri Kappa or churches are selling cookbooks, they are usually a wonderful place to look.

 

[lovesmurfs]

www.allrecipes.com

All of the recipes have ratings and info from real people who have tried them. You can search by ingredient, and there's info on how to do stuff.

 

[Disneyaholic]

I started cooking as a teenager, since my mother worked and I was able to get dinner on the table more easily than she was.

I bought the "Better Homes and Gardens Cookbook" (the one with the big red gingham cover) and just started experimenting. I still have that cookbook and still use it!

When my daughter was a teenager, I bought her the newer edition of that same book, but I don't think she uses it quite as much as I did.

Good luck!

 

[WDW Poly Princess]

Thanks for all the suggestions!

Funny enough, I actually have some cookbooks! I'm a sucker for kids selling stuff for fundraisers, so I have two cookbooks from that alone! Now I suppose the first step is actually opening the cover, right?

The chicken chimichanga recipe sounds good! I may have to give that one a try.

Thanks for the allrecipes link- I'll have to search through there!

The problem that I have with most recipes is that they're created with the intention of being served for a family dinner, and there's just one of me. I could make the full amount, but then I'd be eating the same thing for days, which is exactly what we're trying to avoid here! And you can do the math thing to half/third/whatever the recipe, but then you end up with funky amounts like one eighth of a tomato, which leaves me with wasted ingredients! And the scary math!

 

[lovesmurfs]

The problem that I have with most recipes is that they're created with the intention of being served for a family dinner, and there's just one of me. I could make the full amount, but then I'd be eating the same thing for days, which is exactly what we're trying to avoid here! And you can do the math thing to half/third/whatever the recipe, but then you end up with funky amounts like one eighth of a tomato, which leaves me with wasted ingredients! And the scary math!

Allrecipes has a recipe converter (you'll always have the 1/8 tomato, but the computer will figure it for you) to make smaller sizes.

Also, go to www.amazon.com and do a search on "cooking for one" or "cooking for two" -- there are a lot of cookbooks just for one or two people -- this might be a good option for you.

Bon appetit!

 

[Disneyaholic]

Funny enough, I actually have some cookbooks! I'm a sucker for kids selling stuff for fundraisers, so I have two cookbooks from that alone! Now I suppose the first step is actually opening the cover, right?

My favorite cookbooks are those that are sold as fundraisers, since you know that people will not submit a recipe unless it's a proven winner! (Especially if their name is printed by it! ) But do make sure that you have at least one "basic" cookbook, like Betty Crocker or Better Homes & Gardens; those not only have recipes, but cooking techniques, substitutions, etc. I use them all the time!

Please check back here and let us know what you've tried and how you're doing!!

 

[piratesmate]

It's probably a bit much for a newbie, but whenever I have to adjust a recipe & get funky amounts, I just improvise. If it calls for 1/3 tsp I'll use a 1/4 but rounded instead of level...unless it's a spice that we like a lot, then I might go up to the half. That works for things like spices, but not baking powder, baking soda, yeast... If it's flour, I start with the lesser amount & sprinkle more in until "it looks right". But that's not usually a problem.

For that 1/8 tomato - get creative! Get some of those grape tomatoes & just use a couple of those instead. Then the leftovers can be eaten "as is" or tossed in salads.

For lemons, I just buy Minute Maid frozen lemon juice - it keeps forever in the refrigerator.

Here's a list of standard measures that might be helpful:

Generic Conversions
3 tsp = 1 Tbl
4 Tbl = ¼ cup
5 1/3 Tbl = 1/3 cup
8 Tbl = ½ cup
10 2/3 Tbl = 2/3 cup
12 Tbl = ¾ cup
16 Tbl = 1 cup
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 oz = 1 pound
32 oz = 1 quart
8 oz liquid = 1 cup
1 oz liquid = 2 Tbl
1 lb = 2 cups

Average equivalents (average because it doesn't always apply with spices as some are lighter/heavier than others)
1 tsp = 1/6 oz
1 Tbl = ½ oz
¼ cup = 2 oz
1 cup = 8 oz

 

[piratesmate]

When I pulled up that list of standard measures, it reminded me that I've kept lists of substitutions - for when I'm out of something but don't find out until I'm in the middle of the recipe. Mixed in here are some ounce to teaspoon conversions as well. I thought this might be helpful to someone.

Staples Equivalents

Baking Powder 1 cup = 5½ oz
Baking Soda 1 oz = 2 Tbl
Bitter chocolate 1 oz = 1 square
Bouillon 1 cube = 1 tsp powdered
Butter 1 oz = 2 Tbl
½ lb = 1 cup
1 lb = 2 cups
Cream of tartar ½ oz = 3¾ tsp
Cocoa 1 lb = 4 cups
Coffee 1 lb = 5 cups
Corn Meal 1 lb = 3 cups
Cornstarch 1 lb = 3 cups
Cracker Crumbs
23 soda = 1 cup
15 graham = 1 cup
Eggs
1 egg = 4 Tbl
4 to 5 whole large = 1 cup (5 - 6 medium)
7 to 9 whites = 1 cup
12 to 14 yolks = 1 cup
9 to 10 in shell = 1 lb
1 medium egg = 2 ounces
Dry Beans 1 lb = 2½ cups
Flour
1 lb all purpose = 4 cups
1 lb cake = 4½ cups
1 lb graham = 3½ cups
1 lb whole wheat = 3¾ cups
1 oz = 4 Tbl or ¼ cup
Gelatin
3 ¼ oz pkg = ½ cup (Jello)
¼ oz pkg = 1 Tbl (Knox)
Lemons, juice
1 medium = 2 - 3 Tbl
5 to 8 medium = 1 cup
Lemons, rind 1 medium = 1 Tbl, grated
Marshmallows, miniature
1 c = 10 large
Oatmeal 1 lb = 2 2/3 cups
Oranges, juice
1 small = 2 to 3 Tbl
1 medium = 1/3 to ½ cup
3 to 4 medium = 1 cup
Oranges, rind 1 medium = 2 Tbl, grated
Pimento, chopped
2 Tbl = 3 Tbl red bell pepper
Shortening/Butter 1 lb = 2 cups
Shrimp, cooked
1 c = ¾ lb raw in shell
1 c = 7 oz package frozen
1 c = 5 oz canned
Sugar
1 lb granulated = 2 cups
1 lb brown = 2¼ cups
1 lb powdered = 3½ cups
1 lb cube = 96 - 160 cubes
1 oz = 2 Tbl
Tapioca, granular
1 Tbl = 2 Tbl pearl tapioca
Yeast 1 package = 1 Tbl

Staples Substitutions

All-purpose Flour
1 c sifted = 1 ½ c bread crumbs
1 c sifted = 1 c rolled oats
1 c = 1/3 c cormeal plus 2/3 c flour
1 c = ¾ c whole wheat plus ¼ c all-purpose
1 c = 1 c rye or rice flour
Arrowroot Starch
1 tsp = 1 Tbl flour
1 tsp = ½ Tbl cornstarch
Baking Powder 1 tsp = ¼ tsp baking soda plus ¾ tsp cream of tartar
1 tsp = ¼ tsp baking soda plus ½ c sour milk (decrease liquid by ½ c)
Bread Crumbs
1/3 c dry = 1 slice bread
¼ c soft = 1 slice bread
¼ c dry = 1 c cracker crumbs
¼ c dry = ¼ c cornmeal
Brown Sugar
1 c firmly packed = 1 c granulated sugar
Butter
1 c = 7/8 c shortening, oil or lard
Buttermilk
1 c = 1 Tbl lemon juice or vinegar plus milk to make 1 cup (let stand 5 min)
1 c = 1 c milk plus 1 ¾ tsp cream of tartar
1 c = 1 c yogurt or sour cream
Chocolate
1 square = 3 ½ Tbl cocoa
1 oz = 3 Tbl cocoa plus 1 Tbl butter, shortening or oil
3 Tbl carob plus 1 Tbl butter, shortening or oil
Condensed Milk
1 can = 1/3 c plus 2 Tbl evaporated milk plus 1 c sugar plus 2 Tbl margarine
Cornstarch for thickening
1 Tbl = 2 Tbl flour
1 Tbl = 2 Tbl quick tapioca
Corn Syrup
1 c = 1 c sugar plus ¼ c liquid
Cracker Crumbs
¾ c = 1 c bread crumbs
Cream, half & half
1 c = ¾ c milk plus 3 Tbl butter
Cream, heavy (not for whipping)
1 c = ¾ c milk plus 1/3 c butter
Cream, light
1 c = ¾ c milk plus ¼ c butter
Flour
1 Tbl = ½ Tbl cornstarch
1 Tbl = 2 tsp tapioca
Gelatin, flavored
3 oz pkg prepared = 1 Tbl plain gelatin plus 2 c fruit juice
Honey
1 c = 1 ¼ c sugar plus ¾ c liquid
Horseradish, fresh
1 Tbl = 2 Tbl prepared
Lemon Juice
1 tsp = ½ tsp vinegar
Lemon, Whole
1 = 3 Tbl juice plus 2 tsp rind
Lemon Rind
1 tsp = ½ tsp extract
Marshmallow Crème
1 jar = 16 oz marshmallows, melted plus 3 ½ Tbl corn syrup
Milk
1 c = ½ c evaporated milk plus ½ c water
1 c = 1 c fruit juice (for baking)
1 c = 1 c potato water (for baking)
Mushrooms, fresh
1 lb = 10 oz canned, drained
Mustard, dry
1 tsp = 1 Tbl prepared mustard
Onion
1 small = 1 Tbl dehydrated, minced onion
4 Tbl = 1 Tbl powder
Orange
1 medium = ½ c juice
Oranges, juice
1 small = 2 to 3 Tbl
1 medium = 1/3 to ½ cup
3 medium = 1 cup
Self-rising Flour
1 c = 1 c all purpose plus 1½ tsp baking powder & ½ tsp salt
Skim Milk
1 c = 3 Tbl skim milk powder plus 1 c water
Sour Cream
1 c = 1 c plain yogurt
1 c = ¾ c sour milk plus 1/3 c margarine
1 c = 1 c cottage cheese plus 1/3 c buttermilk plus 1 Tbl lemon juice, blended
Sour Milk
1 c = 1 Tbl lemon juice or vinegar plus milk to make 1 cup (let stand 5 min)
1 c = 1 c sour cream
Stock/Broth
1 c = 1 bouillon cube plus 1 c hot water
Sugar, granulated
1 c = 1 c corn syrup minus ¼ c liquid
1 c = 1 1/3 c molasses minus 1/3 c liquid
1 c = 1 ¾ c powdered sugar
1 c = 1 c honey minus ¼ c liquid
Tapioca
1 Tbl = 1½ Tbl flour
1 1/3 Tbl = 1 Tbl cornstarch
2 tsp = 1 Tbl flour
Tomato, Fresh chopped
2 c = 16 oz can, drained
Tomato Juice
1 c = ½ c tomato sauce plus ½ c water
Tomato Ketchup
1 c = 1 c tomato sauce plus ½ c sugar plus 2 Tbl vinegar
Tomato Puree
1 c = 6 oz tomato paste plus water to equal 1 cup
Tomato Sauce
1 c = ½ c tomato paste plus ½ c water
Tomato Soup
2 c = 1 c tomato sauce plus ¼ c water
Worcestershire Sauce
1 tsp = 1 tsp steak sauce
Yogurt
1 c = 1 c buttermilk
1 c = 1 c cottage cheese plus 1 tsp lemon juice plus 1 c sour cream

Spice Equivalents & Substitutions
Allspice
½ oz ground = 4¼ tsp
½ oz whole = 6 tsp
Apple Pie Spice
1 tsp = ½ tsp cinnamon plus ¼ tsp nutmeg plus 1/8 tsp cardmon
Bay Leaf
1 whole = ¼ tsp crushed
Beau Monde Seasoning
1 tsp = 1 tsp seasoned salt
Bouillon
1 cube = 1 tsp powdered
Caraway seed ½ oz = 5 tsp
Cinnamon ½ oz = 5½ tsp
Cloves
½ oz whole = 5 tsp
½ oz ground = 5 tsp
Coriander seed ½ oz = 6½ tsp
Dill
3 heads = 3 Tbl fresh
3 heads = 1 Tbl dried
Fresh Herbs (e.g. parsley, rosemary, basil, etc.)
1 Tbl = 1 tsp dried herb
Garlic
1/8 tsp granulated = 1 clove
½ tsp minced = 1 clove
1 tsp chopped = 1 clove
Ginger, ground
½ oz = 6 tsp
¼ tsp = 1 tsp raw ginger
Lemons, rind 1 medium = 1 Tbl, grated
Mace, ground ½ oz = 5½ tsp
Mustard seed ½ oz = 3 tsp
Mustard, dry
1 tsp = 1 Tbl prepared mustard
Nutmeg, ground ½ oz = 6 tsp
Oranges, rind 1 medium = 2 Tbl, grated
Peppercorns, black 3½ = ½ oz
Pumpkin Pie Spice
1 tsp = ½ tsp cinnamon plus ¼ tsp ginger plus 1/8 tsp allspice plus 1/8 tsp nutmeg
Saffron
1 tsp = 1 tsp turmeric
Salt 1 oz = 1 Tbl
Sesame Seeds
¼ oz = 2½ tsp
1 oz = ¼ cup MINUS 1 Tbl
Vanilla Bean
1 inch piece = 1 tsp flavoring

 

[WDW Poly Princess]

You guys rock! I'll have to print out the conversions and keep them in my kitchen!

I love that the first thing that came up when I searched Amazon for "cooking for one" was "Microwave cooking for one". Amazon is an enabler!

 

[sha_lyn]

I did a quick search on my fav recipe site and came up with over 3000 hits

http://www.recipezaar.com/recipes.p...ategx=&chef=&chefx=&foodid=&foodido=&foodidx=

 

[taterules]

I think if you're cooking for one, when you make casserole-style dishes, eat it the first night, and let it cool overnight. The next day, keep enough for leftovers once, and cut the rest into single servings. Put those into ziploc bags (labeled if you won't recognize them later), and put them in the freezer. They're great for easy lunches or dinners later.

If you want to cook for just one evening's meal, try cooking that's less recipe-oriented, like marinating and cooking a couple chicken breasts. It's easy to scale the proportions of a marinade without ending up with lots of pieces of things that need to be thrown away. For a side dish, buying any grains (rice, pasta, etc) in bulk will allow you to make just as much as you want. The same works for fresh or frozen vegetables: cook just what you need for the meal, or enough for one meal and leftovers once.

Also, I find that the seafood at my grocery store is often packaged in single- or double-portion sizes, so that might be a good option. Peeled shrimp cooked in garlic and olive oil (throw in hot pepper flakes if you like them) over cooked spaghetti noodles is quick, easy, and delicious.

 

[MazdaUK]

Delia Smith published a recipe book called "One is fun", which was in quantities for one but not just boring stuff. It came out quite a while ago, but if you can't get it on Amazon try abebooks.com . bbc.co.uk/food is also good for recipes, and you can search by ingredient if you've bought something on special offer and now don't know what to do with it! Most of the weightwatchers books also say if a dish is freezable - if you're not dieting you don't need to stick to their tiny portions, of course, but I use some of their recipes like lasagne rather than full-fat ones so I can sneak an extra cookie or two

 

[PrettyInTink]

I have always been a bit of a cook since I ejoy it so much. Believe me, go buy a GREAT crock pot. I make LOTS of stuff in the crock pot. Take a beef roast (or pork, your preferance) And put it in the CP on low with cut up onions and carrots and mushrooms 1 pack beef gravy ix (powder) and 1 cup worchestershire sauce. Add water until it just covers the roast. Cook all day (or all night) until its falling apart. Yummy!