A challenge for you all!

[Wook]

I'd like to be able to cook. My time is seriously limited and by a strange confluence of events form my youth cooking is not a skill I ever developed in any meaningful capacity. I mean if it doesn't come out of a box and prepare in 10 minutes or go in the microwave I'm completely incapable. (I do manage salads and sandwhiches though.)

So help me out here. I typically have somwehre between 30-45 minutes in the evening to go from zero to food. This is because I typically only have 3-4 hours in the evening for stuff I need to do before bed. Absent things that need doing I play WoW. ;)

The key words here are quick and simple.
(Oh... And diabetic so dishes based upon rice, noodles, beans, or potatoes are a no no.)

Help me!!! Please!!!

[silverwhisper]

****: OK, cooking is, much like any skill, something that is developed better when you are using it more often. i honestly think you would do best to begin by reading a cookbook, which will give you the important base principles that anyone in a kitchen ought to know before setting out to learn how to feed him/her self in the first place. the particular cookbook to which i refer is alton brown's i'm just here for the food, a funny but rewarding read, IMHO. it's fairly reasonably (http://www.amazon.com/Im-Just-Here-Food-Version/dp/158479559X/sr=1-1/qid=1170665731/ref=pd_bbs_sr_1/103-9983303-0441428?ie=UTF8&s=books) priced.

i'm pointing you to the 2.0 version rather than the original version. brown's no-nonsense but often funny approach will, i think, be a good fit for you.

generally speaking: in order to provide a good response to this challenge, i just want to make sure i cover any food allergies/dislikes. if you could address this, people wanting to help you feed yourself will likely have an easier time of it.

i admire your making this request, ****. i think this is very cool.

[Kalzazz]

Hmmm

My favorite cookbook far and away is The Joy of Cooking, it explains most (but not all) of everything with a very very good index

You think this book is better?

[Baelfyre]

The Betty Crocker cookbook worked for me, but I had my mom in addition for any questions while I was learning.

[silverwhisper]

kal: for someone who doesn't have the patience and wants to get into the science behind things, as i think **** probably does, yes. but the joy of cooking is utterly indispensable, i agree. the range of techniques alone makes that a worthwhile addition to any cookbook list, IMHO.

hm...perhaps a poll is in order...

[happykat]

Stir fry.

It's fast and easy. Get a wok or a big skillet and pour in some extra virgin olive oil until the bottom of the pan is covered. (not too much oil...you're just trying to keep things from sticking not deep fry 'em) Heat the pan.
Throw in some cubed chicken when the pan is hot. Let that cook for literally a minute or two, depending on how much chicken there is and how big the pieces are. Not too long or it will be chewy. Then throw in some cubed veggies and whatever spices or flavoring you want. Stir frequently until the chicken is no longer pink. Put the yummy goodness on a plate and enjoy.

[BattleNymph]

Just remember, cooking is like magic.

You have to have the ingredients all in proper combination to have it come out the way you want it. Change one thing, you change everything.

And when it works, it's magical. When it doesn't, the spell fizzles. ;)

[marmalade]

(Oh... And diabetic so dishes based upon rice, noodles, beans, or potatoes are a no no.)

What do you eat currently? What are your favorites?

[COTSBOE]

What are your feelings on seafood?


If you're open to it, this is probably the easiest and quickest variety of food to prepare--and the health benefits cannot be denied. Preparations are diverse and can be tailored to just about any preferences you have. Unfortunately, there's a huge portion of people in this country who won't touch it.

[Wook]

What do you eat currently? What are your favorites?

I eat lots of thai and chineese dishes without the rice. I eat lots of salad, have a smattering of sandwhiches, and a fair amount of soup.

[Wook]

What are your feelings on seafood?


If you're open to it, this is probably the easiest and quickest variety of food to prepare--and the health benefits cannot be denied. Preparations are diverse and can be tailored to just about any preferences you have. Unfortunately, there's a huge portion of people in this country who won't touch it.

Seafood is really hit or miss. I do not, under almost any circumstances, eat meat off the bone and this includes fish. The texture on shrimp drives me nuts and lobster and crab are generally too messy for my tastes. The occasional bit of sushi or boneless fish steak is fine by me though.

[Nagoff]

I find I rely on a bunch of 'old favourites' that work with more or less anything frsh that I have available. That way I'm not too dependent on having the right fresh stuff available each evening and I can just do one big shopping trip nice and quickly with resorting to a recipe book halfway round to make sure I have everything.

The only 'skill' I think I have ever learnt that is any use is how to make a basic white sauce. Learn This. It works with everything. The first five you make will be crap - persevere

If you want to make something more adventurous/time consuming, do it on Sat or Sun and freeze. I always try to cook a lasagne, chilli, stew or something at the weekend and fridge/freeze half. It becomes an easy, decent meal later in the week.

[COTSBOE]

Seafood is really hit or miss. I do not, under almost any circumstances, eat meat off the bone and this includes fish. The texture on shrimp drives me nuts and lobster and crab are generally too messy for my tastes. The occasional bit of sushi or boneless fish steak is fine by me though.


The bone thing is easy enough to remedy: Just ask the person behind the seafood counter to filet whatever it is you're buying. Or you can learn to do it yourself--it's painfully easy, but requires a very sharp knife.

It's a shame about the shrimp. They're very versatile, and shouldn't have a rubbery texture if they're prepared correctly. What about shellfish? Clams, mussels, oysters and all that? Calamari?


You can grill or sauté just about any seafood in a bit of olive oil (with minimal seasoning...a bit of pepper, a pinch of salt, maybe some lemon juice) and toss it over a bed of greens with some balsamic for a light meal. Seafood cooks very fast, so it doesn't take but a few minutes. Most people who aren't seafood fanatics tolerate salmon very well, and tilapia (it's utterly flavorless), as well as snapper or roughy. There is a key to picking a fresh piece of fish: If it smells 'fishy', it's old. With shellfish, if you tap on the shell, it should pull itself closed. That means it's still alive. Never eat dead shellfish; you'll regret it.

Sauces aren't really "advanced", per say, but you want to make sure you've mastered cooking the seafood before you start introducing them to the mix simply because they tend to add a bit more guesswork as to when the preparation is actually done.

[Wook]

The bone thing is easy enough to remedy: Just ask the person behind the seafood counter to filet whatever it is you're buying. Or you can learn to do it yourself--it's painfully easy, but requires a very sharp knife.

It's a shame about the shrimp. They're very versatile, and shouldn't have a rubbery texture if they're prepared correctly. What about shellfish? Clams, mussels, oysters and all that? Calamari?


You can grill or sauté just about any seafood in a bit of olive oil (with minimal seasoning...a bit of pepper, a pinch of salt, maybe some lemon juice) and toss it over a bed of greens with some balsamic for a light meal. Seafood cooks very fast, so it doesn't take but a few minutes. Most people who aren't seafood fanatics tolerate salmon very well, and tilapia (it's utterly flavorless), as well as snapper or roughy. There is a key to picking a fresh piece of fish: If it smells 'fishy', it's old. With shellfish, if you tap on the shell, it should pull itself closed. That means it's still alive. Never eat dead shellfish; you'll regret it.

Sauces aren't really "advanced", per say, but you want to make sure you've mastered cooking the seafood before you start introducing them to the mix simply because they tend to add a bit more guesswork as to when the preparation is actually done.


The only shellfish I've ever enjoyed is deshelled crab. The only time I've had shrimp and liked it is when I'm at Beni hana's. I've had salmon, Cod, and swordfish alll before along with Freshwater Perch a LONG time ago and remember likeing them all.

[marmalade]

It's a very short story, actually. Years and years ago, my dad went on a camping/fishing trip with his brother. They got where they were going, set up camp, and then commenced fishing. One of them caught a big walleye. They got back to camp, and discovered that they had disembarked with almost no thought to cooking/eating. All they had was some foil and some mustard packets from a fast food place. So, they cleaned the fish, smeared it with mustard,wrapped it in foil, and tossed in the fire. When it was done, they ate it happily, and it was the best fish EVAR! And they dubbed it "poisson moutarde."

I make poisson moutarde at home in the oven, and it's sorta like stone soup (or nail soup). You can add just about anything. Onions are a nice addition. Anyway, you can wrap tilapia or other mild-flavored fish fillets (seasoned however you like) in foil, and cook for 15-20 minutes-ish at 375 degrees.

Here are some other easy tilapia recipes from the internet...

http://allrecipes.com/Recipe/Fish-Sinigang-Tilapia---Filipino-Sour-Broth-Dish/Detail.aspx

http://allrecipes.com/Recipe/Broiled-Tilapia-Parmesan/Detail.aspx

[BattleNymph]

Soups or stews are always a good standby for a new cook. Especially if you use herbs and spices. Just add a nice hunk of good bread and it's a meal.

Try this:

Put a cut up chicken in a large pot and cover with water. Add a can of stewed tomatoes, cubed potatoes, carrots and anything else veggie-like that sounds good that day.

Add 2 basil leaves, salt to taste and 1/4 tsp cayenne pepper. Boil until the chicken is done and serve the whole pieces of chicken covered with the stew.

Also good if you add a handfull of cous cous while cooking.

Very good with flat bread and plain yoghurt on the side.

[Wook]

Soups or stews are always a good standby for a new cook. Especially if you use herbs and spices. Just add a nice hunk of good bread and it's a meal.

Try this:

Put a cut up chicken in a large pot and cover with water. Add a can of stewed tomatoes, cubed potatoes, carrots and anything else veggie-like that sounds good that day.

Add 2 basil leaves, salt to taste and 1/4 tsp cayenne pepper. Boil until the chicken is done and serve the whole pieces of chicken covered with the stew.

Also good if you add a handfull of cous cous while cooking.

Very good with flat bread and plain yoghurt on the side.


Start to finish that does not sound like a 30-45 minute deal though... My time is exceedingly limited like that. :(

[BattleNymph]

Start to finish that does not sound like a 30-45 minute deal though... My time is exceedingly limited like that. :(

I've had it done in about 30 minutes. Chicken cooks quickly when boiled.

[marmalade]

You can speed up the stew by using boneless chicken (more expensive) cut into smaller pieces. The whole chicken approach will likely have more flavor, but you can add a boullion cube to get around that if you don't mind the extra salt and MSG, or low-sodium canned broth. Frozen mixed veggies also save time because you don't have to chop anything.

This takes a little more time, but a good way to add more flavor would be to saute some onions slowly (~15 minutes) until they are very brown but not burned, and then deglaze with some wine.

[marmalade]

Some pseudo-vegetarian friends of mine once whipped up a very fast meal from asparagus and scrambled eggs. I was dubious at first, but it was a very good combination. The scrambled eggs were your standard everyday scrambled eggs. For the asparagus, all they did was saute it in butter until it was crisp-tender, and then add some soy sauce near the end for flavor.

They also showed me another nice trick. I never used to buy the really thick asparagus, but if you cut it into long diagonal slices about 1 cm thick, they cook very quickly and are tender.

If you want to make this more interesting, you can saute some onions and peppers as well (they'll take longer than the asparagus). Add some ground cumin and coriander seeds.

[Hitcher]

Start to finish that does not sound like a 30-45 minute deal though... My time is exceedingly limited like that. :(

****, get a slow cooker. one with a removable liner if you can, makes cleanup easier. Takes minutes to set up in the morning, just let it simmer all day. It's ready when you walk in the door.

Just don't forget to turn it on before walking out the door, because then it's dinner out. And not Micky D's. That new Italian place that opened up down the street.

[Zayda]

Preventions Sugar Solution Cookbook is a really good one for diabetics as in Taste of Home's Diabetic Cookbook. ToH produces a Diabetic Cookbook annually. I have the 2006 edition.

[Stephane]

****:
Most everyday supper recipes that I do are just about 30 mins. It'll take about 10-15 mins to prepare and another 10-15 to cook.

1-Your meat should be defrosted (leave it out in the morning or maybe put it in the fridge the night before?)

2- I cannot recommend enough really sharp knives. That will speed you up tremendously and make cooking less of a chore.

I usually pan-fry the meat, in a minimum of olive oil. Salt and pepper to taste. I would suggest to experiment with spices. I tend to.

If it's fish, I'll put the oil, put about a tea spoon of chopped garlic (I buy it like that, less messy) at medium hi. Once I have bit of a sizzle, I'll lay the fish fillet on top of the garlic and lower the temperature to about medium. Keep an eye on it when it looks half cooked, flip it over. I like putting a skirt of lemon on it before flipping.

Fish fillets: Salmon and trout are always favorites. They are very tasty. Go for trout, less $$. If you have a choice, buy fresh fish and freeze it yourself. Don't buy frozen fish. They are usually water logged and it makes for a blah plate.

Veggies: I'm fond of all sorts of veggies. Salad, Steamed (as opposed to boiled), Stir-Fry.. all these are fast to prepare. I tend to have two selections, prepared differently. So I'll have steamed brocoli with a small salad. Or steamed beans with pan-fried mushrooms. It makes for more cleaning, but it's enjoyable.

I don't go for sauces when I'm doing a dinner, unless it's for pasta, but that's out of the question here.

That's really all your meal should cover. You can have some specialty bread on the side. A piece of hard cheese to go with the salad. Some fruit to finish the meal?

I'm not sure how coherent this is, I'm a little tired. Hope this helps.