Oh yeah. Gotta be DOP San Marzano. God forbid you make something delicious that's not authentic.
Give me some easy recipes
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Last: 4 yr ago by Agasaurus Tex
Post your Italian grandma's authentic Ragu and Rotel recipe.
I never said it was authentic to anything but my Italian family.
Simmer crushed red pepper flakes and minced garlic in good olive oil over low for ten to 15 minutes
Boil some linguine or spaghetti with frozen veggies of choice. Salt the water. Do not skimp on salt
Once pasta is done, drain it and add back to the pot.
Pour over the red pepper and olive oil mixture. Toss the pasta till coated.
Finish with parmesan cheese and chopped parsley.
Serve with a salad.
Boil some linguine or spaghetti with frozen veggies of choice. Salt the water. Do not skimp on salt
Once pasta is done, drain it and add back to the pot.
Pour over the red pepper and olive oil mixture. Toss the pasta till coated.
Finish with parmesan cheese and chopped parsley.
Serve with a salad.
If you want to learn how to be a better cook, get this cookbook. They give you the science behind what works and what doesn't. You'll learn principles that will help you get creative on your own and have confidence doing it
https://shop.americastestkitchen.com/shop-cookbooks/shop-all-cookbooks/americas-test-kitchen-20.html
https://shop.americastestkitchen.com/shop-cookbooks/shop-all-cookbooks/americas-test-kitchen-20.html
Download the How to Cook Everything app on your phone.
Oh, my mistake. I thought the OP wanted to become a BETTER cook...TheFunnierPhideaux said:
Oh yeah. Gotta be DOP San Marzano. God forbid you make something delicious that's not authentic.
One of the easiest ways to become a better cook is to do these two things:
1. Buy the highest quality ingredients you can afford.
2. Don't **** them up.
Here's a great guide on how to roast fall and winter vegetables. It's my go-to.
https://www.seriouseats.com/the-food-lab-how-to-roast-vegetables
Another great resource is 177milkstreet.com. Christopher Kimball, who was a founder at America's Test Kitchen and Cook's Illustrated, went out and formed his own company. Their digital subscription is about $25/year, and worth it, especially if you're looking for more international recipes. The also have a good library of free recipes available too. Their podcast is a great listen as well.
https://www.seriouseats.com/the-food-lab-how-to-roast-vegetables
Another great resource is 177milkstreet.com. Christopher Kimball, who was a founder at America's Test Kitchen and Cook's Illustrated, went out and formed his own company. Their digital subscription is about $25/year, and worth it, especially if you're looking for more international recipes. The also have a good library of free recipes available too. Their podcast is a great listen as well.
Need to lose about 20 pounds so I started the keto diet today. Figured since I want to start cooking more anyway, now is a good time to experiment with making some new low carb meals.
HTownAg98 said:Oh, my mistake. I thought the OP wanted to become a BETTER cook...TheFunnierPhideaux said:
Oh yeah. Gotta be DOP San Marzano. God forbid you make something delicious that's not authentic.
One of the easiest ways to become a better cook is to do these two things:
1. Buy the highest quality ingredients you can afford.
2. Don't **** them up.
I'll tell that to all the worlds cuisines that've come out of making due with what you have, starting with Mexican food then moving to cajun/creole food.
Did OP ask for recipes to "make due with what he had" ?Quote:
I'll tell that to all the worlds cuisines that've come out of making due with what you have, starting with Mexican food then moving to cajun/creole food.
you may be a little too sensitive for food threads.
Here's an idea: post recipes and let the op decide what is worthy of being made. Not everything needs to be turned into a junior high cat fight.
I wasn't addressing the OP. I was addressing HTownAg98, who is almost always very much on point with his feedback.BMX Bandit said:Did OP ask for recipes to "make due with what he had" ?Quote:
I'll tell that to all the worlds cuisines that've come out of making due with what you have, starting with Mexican food then moving to cajun/creole food.
you may be a little too sensitive for food threads.
But wild goose chases for rare or specific ingredients and support for anomalous and vague solutions like "don't **** it up" are confounding and not helpful.
Not to derail the thread, and I don't disagree, but if DOP San Marzanos are out of your price range/you can't find them, there are still plenty of good canned tomatoes to buy. And I think it's also important to be open to the fact that not everyone will prefer the same thing for a number of reasons, and that's okay. I personally have really liked Sclafani recently for pizza sauce or marinara. Really high-quality Jersey tomatoes and is relatively inexpensive when purchasing a case. ($2.51/can)HTownAg98 said:Oh, my mistake. I thought the OP wanted to become a BETTER cook...TheFunnierPhideaux said:
Oh yeah. Gotta be DOP San Marzano. God forbid you make something delicious that's not authentic.
One of the easiest ways to become a better cook is to do these two things:
1. Buy the highest quality ingredients you can afford.
2. Don't **** them up.
https://www.amazon.com/Sclafani-Crushed-Tomatoes-Ounce-Pack/dp/B00F9TCIQG/ref=sr_1_2?crid=RT7WREU1AEPD&dchild=1&keywords=sclafani+crushed+tomatoes%2C+28+ounce+pack+of+12&qid=1633444618&sprefix=sclafani%2Caps%2C189&sr=8-2
Username does NOT check out.TheFunnierPhideaux said:I wasn't addressing the OP. I was addressing HTownAg98, who is almost always very much on point with his feedback.BMX Bandit said:Did OP ask for recipes to "make due with what he had" ?Quote:
I'll tell that to all the worlds cuisines that've come out of making due with what you have, starting with Mexican food then moving to cajun/creole food.
you may be a little too sensitive for food threads.
But wild goose chases for rare or specific ingredients and support for anomalous and vague solutions like "don't **** it up" are confounding and not helpful.
I thought this too until I tried Hunt's "San Marzano Style" and they are crap. I'd seriously recommend sticking with the legit import stuff, it's worth the extra 45 pennies or whatever.TheFunnierPhideaux said:
Oh yeah. Gotta be DOP San Marzano. God forbid you make something delicious that's not authentic.
Ah... My family name. Yes I like that brand too. But to your point, you're absolutely correct, there are lots of good products out there. The real goal is to make something good out of them. While yes, if you start with prime beef, you will surely have an easier time with a finished product, but that whole "don't **** it up" part is very very VERY critical and much harder than suggested for a self proclaimed bad cook. If you boil that prime beef, it's still gonna suck.fav13andac1)c said:Not to derail the thread, and I don't disagree, but if DOP San Marzanos are out of your price range/you can't find them, there are still plenty of good canned tomatoes to buy. And I think it's also important to be open to the fact that not everyone will prefer the same thing for a number of reasons, and that's okay. I personally have really liked Sclafani recently for pizza sauce or marinara. Really high-quality Jersey tomatoes and is relatively inexpensive when purchasing a case. ($2.51/can)HTownAg98 said:Oh, my mistake. I thought the OP wanted to become a BETTER cook...TheFunnierPhideaux said:
Oh yeah. Gotta be DOP San Marzano. God forbid you make something delicious that's not authentic.
One of the easiest ways to become a better cook is to do these two things:
1. Buy the highest quality ingredients you can afford.
2. Don't **** them up.
https://www.amazon.com/Sclafani-Crushed-Tomatoes-Ounce-Pack/dp/B00F9TCIQG/ref=sr_1_2?crid=RT7WREU1AEPD&dchild=1&keywords=sclafani+crushed+tomatoes%2C+28+ounce+pack+of+12&qid=1633444618&sprefix=sclafani%2Caps%2C189&sr=8-2
According to many in this board, if you start with San Marzano tomatoes and add Rotel to it, it's still gonna suck. So how good of a tip was it to buy DOP San Marzano? The answer is, it wasn't.
DOP San Marzano tomatoes are rare? Even my crappy HEB carries them. But back to the main point I was making, I said to buy the highest quality ingredients that you can afford. If spending $5.50 for a can of tomatoes isn't in your budget, then don't spend it.
For not f-ing them up, that takes learning some technique, and there's a bunch of resources here that are solid. Good food doesn't need 10-15 ingredients; you need 3-4 good ingredients and good technique to allow those ingredients to shine.
For not f-ing them up, that takes learning some technique, and there's a bunch of resources here that are solid. Good food doesn't need 10-15 ingredients; you need 3-4 good ingredients and good technique to allow those ingredients to shine.
Not to derail this important conversation about tomatoes, but this is a super, super simple recipe and it's pretty good. I'm usually heavy handed on the red pepper, and sometimes we will saut some shrimp in olive oil and garlic to go with this. Sometimes I will also add red bell peppers, and sometimes I'll cook the vegetables first a little. It's a simple little recipe with simple ingredients that you can play with.
https://www.marthastewart.com/978784/one-pan-pasta
https://www.marthastewart.com/978784/one-pan-pasta
That's funny...and the recipe is definitely on the easy side. Might have to give that a try sometime when I'm in a big hurry. Wonder how gluten free pasta would do in it. My 4 year old has celiac so I have to jack with GF pasta all the time and sometimes it works fine, and other times it gets all gooey and sticky.aggiespartan said:
Not to derail this important conversation about tomatoes
Oh the things that get argued about on this forum are hilarious.aggiespartan said:
Not to derail this important conversation about tomatoes
Thanks for all the solid recipes so far.
texasaggie2015 said:
I'll admit it, I've never been a good cook. I used to eat out a lot but now I'm making it a goal to eat at home and get better in the kitchen.
Give me some of your favorite easy recipes.
This is more of a technique than a recipe, but it's the best/easiest way to cook a simple, quick, but sophisticated dish, and it requires only two steps. You can make endless varieties of meals off this simple technique, and once you learn it you won't even need true recipes to make these meals but instead will be able to make variations to taste.
It's really this simple:
1) Sear protein
2) Deglaze with wine (deglaze just means pouring wine in the pan after the protein is removed to loosen up the yummy residue from searing and to form the base of the sauce you will serve on top of your protein).
There are so many variations off this simple technique that it's unending, but they all come from those two steps. Some of the stuff I write below will make it sound more complicated, but it really is that simple: sear protein and deglaze with wine.
First, season your meat with salt and pepper (and other complementary spices as you get more adventurous) and sear your protein in a stainless, or similar pan that is not nonstick/Teflon, that has some type of fat in it. Oil, butter, lard, etc. can be used for your fat; my usual is enough olive oil in the pan to barely coat the bottom and then some butter shortly before adding the meat for additional browning, but I will use oils with a higher smoke point like Canola if I'm going at high heat.
How long you sear it for will depend on the type and thickness of your protein. Similarly, the temp is going to depend on the type of meat and how well you want it done. Google is your friend here as you learn (e.g. "How long to pan sear thick cut pork chops").
The key here is to sear it in the stainless pan so that you cause what's called a Maillard reaction, where the sugars present in every food caramelize, resulting in brown yummy goodness on your meat and in the pan. The extra flavor from the caramelization takes your protein and sauce to the next level. Using a nonstick pan will not get you nearly as much caramelization. You need to remove your protein form the pan before that caramelization turns black and burnt, which will make it bitter.
After you remove your protein, pour enough wine to the pan to where there is still liquid left after the immediate steam off that will occur once the wine hits the hot pan. Start with a cup and add more as needed to keep at least some liquid moving around in the pan. Then reduce your temp, if you had it at high heat, and scrape the bottom of the pan with a wooden spatula to loosen the yummy bits from the bottom of the pan.
At this point you can go as simple or complicated as you like. You can reduce the pan sauce to the point it's thickened enough to drizzle, not pour, on your protein and be done with it. Even just a teaspoon of that sauce, combined with the browning of the protein itself, will take your meal to the next level.
Or you can add additional liquids, spices, herbs and veggies to add complexity, flavor, and volume.
Generally I will go with red wine to deglaze with beef and white for everything else, although there are a couple of pork recipes I will use particular reds with.
For steak I may add more red wine and some no salt beef stock (not broth) along with some fresh thyme and maybe some browned mushrooms to make a really deep, rich sauce after reducing.
For fish I may add a squeeze of lemon and some capers or shallots, or minced garlic and herbs de Provence for chicken, etc. I'll add a splash of brandy for some sauces, and my favorite go to for pan seared pork chops is to add some Dijon mustard to the wine near the end.
The variations are endless, but this simple technique will get you a quick and easy, yet tasty and sophisticated meal every time. If you combine this technique with sous vide, which I highly recommend especially for pork and chicken, it becomes truly idiot proof.
A nice bonus is it makes for easier pairings with the wine you're having with meal if you're into wine.
Great post DTP.
NYT Cooking is totally worth the subscription. Between them and Cook's Illustrated, my cooking skills have improved so much over the last decade.FitzChivalry said:
Pizza is fairly simple to start with. Making dough is simple enough. I like the recipe below. You can also get decent frozen dough at the store. Whole Foods has an especially nice dough if available. Go ask the guy making pizzas.
You can do almost anything with sauce and toppings. Be bold. Let the kids help too.
Be sure to grease your sheets well.
https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough
Others have already mentioned some of these, but my favorite and most trusted sources for recipes are NYT Cooking, Epicurious, Serious Eats, Cooks Illustrated and America's Test Kitchen. Food Network has some good recipes too, you just have to dig to find what suits your tastes. Allrecipes was my gateway back in the day. It's great for simple recipes, but the ads are super annoying.
Master basic techniques first, like roasting boneless chicken breasts without drying them out, roasting a whole chicken, poaching chicken breasts without overcooking, brining pork chops, poaching an egg, and roasting vegetables. From there, you can put together some really tasty meals.
From Epicurious, some really easy and tasty recipes I like:
Speedy Skillet Ravioli Lasagna
Slow-Baked Salmon with Lemon and Thyme
Baked Oatmeal
Peruvian-Style Roast Chicken With Tangy Green Sauce
My Mother's Butter, Tomato, and Onion Sauce (Marcella Hazan's famous sauce)
Wood Smoked Tri Tip with Sicilian Herb Sauce (the sauce is delicious on any cut of beef)
From Allrecipes:
Corn Tortilla Quiche
Best Italian Sausage Soup
Best Marinara Sauce Yet
Bow Ties with Sausage, Tomatoes and Cream
Spinach Tomato Tortellini
Spinach Quiche
Drip Beef Sandwiches
Roast Sticky Chicken-Rotisserie Style
Chicken Tortilla Soup
Absolute Mexican Cornbread
Saw this on Buzz Feed yesterday:
https://www.thepioneerwoman.com/food-cooking/meals-menus/g37712202/best-pioneer-woman-casserole-recipes/
https://www.thepioneerwoman.com/food-cooking/meals-menus/g37712202/best-pioneer-woman-casserole-recipes/
Did this one tonight because I was short on time and the family loved it. I had to make a gluten free version of onion soup but it was delicious. Great meal if you're short on time.ftworthag02 said:
3lbs chicken thighs
1 cup rice
1 can cream of mushroom soup
1 package of onion soup mix
1 cup water
mix cream of mushroom soup, water, and onion soup mix and pour into 13x9 pan. Sprinkle rice into pan and top w/ chicken thighs. Trying to remember cook temp & time but I think its covered 1hr at 350 and uncovered 30 mins at 400 till you get to 165. Our family has been eating this for over 40yrs.
I came across this recipe last year for baked chicken sausage potato and peppers.
It is simple and delicious and is explained very thoroughly
I think it fits the criteria for this thread
It is simple and delicious and is explained very thoroughly
I think it fits the criteria for this thread
AggieMPH2005 said:
I came across this recipe last year for baked chicken sausage potato and peppers.
It is simple and delicious and is explained very thoroughly
I think it fits the criteria for this thread
That dudes Ping Gai Chicken is nails. Not exactly simple though. Paired with Chrissy Teigan's coconut rice and some french's friend onion topping it off… son it's wicked. Gotta make the dipping sauce though… It's a can't miss.
There are 2 reasons people want to learn how to cook better: eating healthier and eating cheaper. Healthier is absolutely a given vs eating out all the time.
For the second one though, don't learn recipes, learn techniques. Learn how to stir fry or how to make your own dressings and marinades and how to build salads, how to grill, etc. The more techniques you get good at, the more on autopilot you will go in sort of making your own recipes on the fly. Doing this will get you to start stocking a refrigerator with foods you both actually like and will use and therefore will cut down on your use of UberEats.
This sounds counterintuitive but start measuring how good you are cooking by how little waste you have weekly rather than how many online and Youtube recipes you are able to follow. There's a ton of online stuff that tastes great and is easy, but very little of it focuses on techniques but rather the focus is on just combining stuff.
I don't think my wife and I got really really good at cooking for the family until maybe 2 years ago. At this point, we don't even buy things like jarred sauces or salad dressings or marinades because we both started focusing so much on technique that we know how to make all that stuff with very little waste and more importantly, we know how to improvise and be creative with substitutions when we run out of things.
For the second one though, don't learn recipes, learn techniques. Learn how to stir fry or how to make your own dressings and marinades and how to build salads, how to grill, etc. The more techniques you get good at, the more on autopilot you will go in sort of making your own recipes on the fly. Doing this will get you to start stocking a refrigerator with foods you both actually like and will use and therefore will cut down on your use of UberEats.
This sounds counterintuitive but start measuring how good you are cooking by how little waste you have weekly rather than how many online and Youtube recipes you are able to follow. There's a ton of online stuff that tastes great and is easy, but very little of it focuses on techniques but rather the focus is on just combining stuff.
I don't think my wife and I got really really good at cooking for the family until maybe 2 years ago. At this point, we don't even buy things like jarred sauces or salad dressings or marinades because we both started focusing so much on technique that we know how to make all that stuff with very little waste and more importantly, we know how to improvise and be creative with substitutions when we run out of things.
Bookmarked this for good ideas! Trying the first chicken a rice recipe with a little added stuff tonight.
Another really simple one we go to at times, being always busy and usually making dinner as a afterthought (chefs don't read, you won't approve - but picky kids love it)
Pound of ground beef - browned
Can of rotel
Big box of Velveeta cheese and noodles.
(could add other things and spice to your likes.)
Brown meat, add rotel
Make the Mac and cheese stuff per box
Mix in meat skillet.
I like to let it sit on low a bit or stick in oven briefly to thicken up the cheese.
Another really simple one we go to at times, being always busy and usually making dinner as a afterthought (chefs don't read, you won't approve - but picky kids love it)
Pound of ground beef - browned
Can of rotel
Big box of Velveeta cheese and noodles.
(could add other things and spice to your likes.)
Brown meat, add rotel
Make the Mac and cheese stuff per box
Mix in meat skillet.
I like to let it sit on low a bit or stick in oven briefly to thicken up the cheese.
Willy Wonka said:
Saw this on Buzz Feed yesterday:
https://www.thepioneerwoman.com/food-cooking/meals-menus/g37712202/best-pioneer-woman-casserole-recipes/
Is there one in there you would recommend? I tried the sour cream noodle bake and it was OK, but not worth the trouble to make again.
We've made the chicken spaghetti a couple times and it's pretty good
Learn to cool lentils. They're dirt cheap, filling, cook in 30-45 minutes, and very forgiving when you cook them. If you overcook them (which is easy to do), just blitz them in a food processor or with a hand blender, add some stock or water, and you have a lentil soup.
I made this recipe tonight. This version is slightly different than the recipe in NYT Cooking. The original behind their paywall does not have the mushrooms and uses chicken stock instead of vegetable stock.
https://medium.com/@leforrester/red-lentil-soup-with-lemon-courtesy-of-nyt-cooking-6c9568a023c4
This is another good one, but you'll need the green French lentils for this one. It's also a little more involved, but it's nothing complicated. A good HEB will have French lentils in the bulk bins.
https://www.seriouseats.com/basic-french-lentil-recipe
I made this recipe tonight. This version is slightly different than the recipe in NYT Cooking. The original behind their paywall does not have the mushrooms and uses chicken stock instead of vegetable stock.
https://medium.com/@leforrester/red-lentil-soup-with-lemon-courtesy-of-nyt-cooking-6c9568a023c4
This is another good one, but you'll need the green French lentils for this one. It's also a little more involved, but it's nothing complicated. A good HEB will have French lentils in the bulk bins.
https://www.seriouseats.com/basic-french-lentil-recipe
ATM9000 said:
There are 2 reasons people want to learn how to cook better: eating healthier and eating cheaper. Healthier is absolutely a given vs eating out all the time.
For the second one though, don't learn recipes, learn techniques. Learn how to stir fry or how to make your own dressings and marinades and how to build salads, how to grill, etc. The more techniques you get good at, the more on autopilot you will go in sort of making your own recipes on the fly. Doing this will get you to start stocking a refrigerator with foods you both actually like and will use and therefore will cut down on your use of UberEats.
This sounds counterintuitive but start measuring how good you are cooking by how little waste you have weekly rather than how many online and Youtube recipes you are able to follow. There's a ton of online stuff that tastes great and is easy, but very little of it focuses on techniques but rather the focus is on just combining stuff.
I don't think my wife and I got really really good at cooking for the family until maybe 2 years ago. At this point, we don't even buy things like jarred sauces or salad dressings or marinades because we both started focusing so much on technique that we know how to make all that stuff with very little waste and more importantly, we know how to improvise and be creative with substitutions when we run out of things.
I like your thoughts about focusing on technique, but how would you suggest doing that? Pulling a number of recipes that require a specific technique and then cooking them till you are extremely comfortable with it? Them moving on?
Any resources to share?
I think my wife is a good cook, but we are inconsistent on the outcome, so would love to get better and learn along side her.
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