Food is a basic necessity along with shelter and clothing. Even so, many people haven't the slightest idea how to feed themselves.
If you're one of them, now is the time to start learning your way around the pots and pans unless you're rolling in money -- and who ever has enough of the folding green? Even if you can afford to eat in restaurants knowing how to cook will help you understand what you are eating better.
The surprise is cooking can be fun, and it's not that hard. Anyone can feed himself well and fairly cheaply. All it takes is a little patience and attention to detail. We'll help you get started with a few things your mother never told you -- or you failed to hear: How to read recipes, shop, equip your kitchen and turn out delicious, simple meals.
It doesn't take any particular genius to find your way around the kitchen. All you need is a good appetite, a modicum of patience and attention to detail.
Start out with simple dishes and work your way up to the gourmet fare. The recipe is your guide. Follow it carefully in the beginning. Later on you'll get a feel for what works and start improvising.
Read the recipe all the way through before you turn on the stove. Gather all ingredients and keep them within easy reach. Determine which knives, pans and utensils you'll need and get them out, too. Check out any unfamiliar terms (link to glossary) so you have a good idea what you'll be required to do once you get started.
If you're preparing a meal with several dishes, note the cooking times and preparation steps for each dish and plan for finishing everything at about the same time. You don't want to start the vegetable when the main dish is already done. If it's an elaborate menu, it helps to write the steps out. Most home cooking, though, doesn't demand that much coordination.
Begin by chopping the onions, slicing the mushrooms or whatever you need to do to prepare the raw ingredients. It doesn't hurt to measure out the cup of milk or 2 tablespoons of butter in advance. At least keep the measuring utensils at hand.
Follow the instructions in order and to the letter the first time through. Timing and temperature are crucial in baked goods and sauces but less so in soups and stews. Since it's hard to predict, say, how long it will take to brown onions in your pan on your stove, you'll have to pay attention to the food as it's cooking. Experience will soon teach you how to adjust recipes.
Have fun. Cooking is not just about eating. Many people find cooking a soothing activity that gives vent to their creativity.
A good place to start cooking is with breakfast. Even if your idea of breakfast is a cup of coffee and a donut, these simple dishes are great for a weekend brunch and can do double duty as an easy dinner. Although eggs are loaded with cholesterol and should be eaten sparingly, they are also delicious, easy to prepare and packed with protein.
Serves 2 .
4 eggs .
1/2 teaspoon dill.
1/2 teaspoon parsley.
1/4 teaspoon tarragon.
1 tablespoon water.
1 tablespoon butter or margarine.
.
Salt and pepper to taste.
Beat ingredients except for butter with whisk in a bowl until frothy. Melt butter in skillet on medium high heat. When it begins to sizzle, add eggs and reduce heat to low. Slowly stir eggs as they begin to firm, scraping the mixture away from the sides and bottom of the skillet. The dish is done when the eggs have cooked through but are still soft and slightly moist. Variations: .
Increase butter to 2 tablespoons. Saute 1/4 cup of finely chopped onion in butter over medium to low heat until translucent and soft before adding eggs. Green onions, including their tops, are nice for this. .
Add small pieces of cream cheese to the eggs as they're starting to firm up. .
Saute 1/4 cup of diced ham, sausage or bacon in butter before adding eggs. .
Note: You may use dried herbs for convenience. And for best results remove eggs from the refrigerator at least half an hour before cooking to allow them to reach room temperature. .
Serves 2 4 slices of stale bread.
2 eggs.
1/2 cup milk.
1/4 teaspoon vanilla.
Butter or margarine.
Beat eggs slightly, add milk and vanilla, and beat again. Pour into a shallow dish (a pie plate will do nicely). Dip bread slices into egg mixture. .
Melt 1 tablespoon of butter over medium heat in large frying pan, less butter if the pan has a non-stick coating. Fry bread slices one or two at a time in butter until brown. Add more butter if necessary. Serve with the topping of your choice such as maple syrup, fresh fruit or good jam. Per serving: 298 calories, 12g protein, 15g fat ( 7g saturated), 28g carbohydrate, 420mg sodium, 237mg cholesterol, 1g dietary fiber. .
Serves 2 1/4 cup finely chopped onions.
2 tablespoons butter.
4 eggs.
1 teaspoon parsley.
2 tablespoons water.
salt and pepper to taste.
2 flour tortillas.
1/2 cup grated cheddar or jack cheese.
Salsa .
Sour cream.
Break eggs into a bowl, add herbs, spices and water and beat with a whisk until frothy. Saute onions in butter over medium to low heat until they are soft and translucent. Lower heat, add egg mixture to onions and cook, stirring slowly until firm. .
Cover eggs and set aside while you warm the first tortilla in a large frying pan on high heat. Turn tortilla over when it begins to puff, and warm the other side, being careful not to burn it. Place tortilla on a plate, fill with half of the scrambled eggs, top with half the cheese and 1 tablespoon of salsa (or more to taste) and fold into a burrito. Garnish with sour cream and salsa. Repeat with remaining tortilla. .
Salsa note: There are a lot of fairly good prepared salsas on the market. Check the heat measure on the jar or can. Mild is usually pretty tame; hot can sear your taste buds if you're not used to it. .