Recipes?

1728219872

If you like soup it's dead easy and the techniques are applicable to loads of other dishes. It's great if you wanna practice cutting and sauteeing vegetables, and it's almost impossible to burn. Potato soup is a great place to start.

1/2 a large yellow or white onion, diced
1 lb-1.5 lb potatoes, cut into roughly 1/2 inch pieces (as long as they're about the same size don't worry about them being perfect) (i use russet, this is roughly 2 large potatoes worth)
3-4 cloves garlic
2 tbsp butter
1 tbsp flour
3 cups broth (i use vegetable boullion with water, you can use any boxed/canned/dried broth you want)
1 cup milk (you can swap this for water or milk equivalent)
1 tsp chili powder, more to taste
1/4 tsp cayenne, more to taste
Salt and pepper

1. Dice the onion. Mince garlic cloves. Rinse and chop the potatoes.
2. Heat a pot with the butter over medium heat. Test the butter by dropping in a slice of onion. If it sizzles slightly, add the rest of the onion.
3. Cook onion until translucent, about 5 minutes, stirring occasionally. Add garlic and cook for another minute or until fragrant.
4. Stirring constantly, add in the flour and cook until lightly browned, about another minute.
5. Slowly add broth, still stirring. When the flour is thoroughly combined you can add the rest of the broth at once. Adding it slowly just ensures that the flour doesn't chunk up.
6. Add potatoes and milk. Season to taste with salt, pepper, chili powder, and cayenne pepper. Bring to boil, reduce heat to medium-low, and simmer until potatoes are soft, at least 15-20 minutes.

For a thicker texture, mash half the potatoes into the broth with a fork or a potato masher. Add additional toppings, salt and pepper, and serve.

OPTIONAL (mix n match, go nuts)
-leek (sautee with the onion)
-sliced carrots added at the same time as the potatoes
-top with sour cream, cheese, and chives

Notes
-once you get the gist down, soup is pretty fast, hands-off, and works with whatever you have in your kitchen.
-it's a nutritious meal that keeps for about 5 days in the fridge, and all you need to do is microwave it to reheat.
-when seasoning to taste, under salt slightly because the liquid will reduce. You can always add more salt when serving if needed.
-mixing the flour in with an equal part of fat (butter, in this case) is called making a roux. It's a technique used to thicken sauces. It's not strictly necessary, but it does help with the texture and it's good to learn how to do it.
-butter has a low smoke point, which means it will burn if you turn the heat up too high. It shouldn't burn at medium heat, but it's good to keep an eye on it.

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1727888816

rice and spam is easy, cook the rice cook the spam, Mix, EAT, YUM
mashed potatoes, boil them, mash them add salt, pepper, butter YUM

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1727223615

what I've done before is use something like supercook.com where you put the ingredients you have and it shows you all the recipes you can make with that

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1727217434

Scrambled eggs are so easy it's insane, and nutritious too (two eggs equals 13g protein and 2.3mcg of vitamin D all in ~140 calories)! Just crack eggs in a bowl, put in seasonings you like (I personally use adobo and garlic powder), mix, and pour it onto a pan. You turn the eggs once it starts getting white around the edges, and soong enough it should start clumping into, yk, scrambled eggs! I usually have my scrambled eggs with slightly burnt piece of toast.

Hope this helps!

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