When I got married at age 19 (four years, followed by 15 years of singlehood) I knew how to scramble eggs and pan-fry a steak or a hamburger. I couldn't cook potatoes because my method was put the potatoes in a pot of water, turn on high and leave the room. When the black cloud rolling through the apartment indicated the potatoes were burnt again, it was time to order a pizza. It's almost 30 years later and I am surprised to find I am a good cook... I mean, for several years my main diet was fritos & beer, english muffins, butter, swiss cheese and salami, the local fast food pizzas, take-out tacos, and chinese restaurant food. How did this happen; when did I start cooking? I dunno. But here are some recipes I never measure for, that sometimes turn out in surprising ways but are always edible and even *good* (as in, "do this again").
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notes...
all measurements are approximate; most can (and should!) be adjusted "to taste."
when I refer to a "can," I mean a standard 15 1/2 oz can.
"lb" means pound, American weight, which is approximately 450 grams
"oz" means ounce, which is 28 grams
"T" means tablespoon.
"t" or "tsp" means teaspoon.
"c" is cup, which is 112 grams dry and about 1/2 liter liquid
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spaghetti sauce
1/4 c or less oil, or no-stick spray to coat pot (I use canola oil - cheaper than olive and healthier than corn)
1 onion, chopped
3 cloves garlic, chopped
2 T Italian seasoning mix - or about 1 t each marjoram & oregano, thyme, sage, basil, savory, & rosemary
1/2 tsp salt
2 cans tomatoes (I use whole tomatoes and chop them in my ultimate chopper for which I can't find a replacement lid; mine's cracked)
2 cans tomato sauce
pinch sugar
lb ground sausage (or any other meat, or meatless, what do I care)
3 T cornstarch, or 1/3 c flour
saute onions & garlic on med-high in oil or on non-stick spray till clear, add spices and cook, stirring
pour juice off tomatoes (into pot) and turn down heat to a slow boil rather than a furious one, chop tomatoes & add to pot, add a pinch of sugar (this cuts the heartburn out of the tomatoes) and all but 1/2 can of the tomato sauce.
drop the raw sausage or other meat into the sauce by approximate tablespoonfuls - the smaller the pieces, the quicker it will cook - and simmer, covered, for 1/2 hour or so. If going meatless you can simmer for 15 minutes or so. Simmer means there are bubbles, but not so many that you have to stir to keep it from sticking
when ready to eat, to thicken sauce stir the corn starch into the cold 1/2 can of tomato sauce, stir till there are NO lumps, then stir this pink result into the simmering pot & cook another 5 minutes.
serve over noodles & under parmesan.
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meatloaf
2 1/2 lb ground meat
3 eggs
1 onion, chopped
tsp salt
1/2 tsp pepper
T worcestershire sauce
2 c leftover spaghetti sauce (or tomato sauce, or tomato juice)
2 cup dry oats (enough to get "right" consistency, see below)
preheat oven to 350
mix well, everything but the oats.
mix in oats gradually, until the mixture is no longer *glistening* wet but still clings to your hands just slightly (yes, I mix with my hands).
you should be able to handle it without coming away looking like you've been butchering.
it should hold its shape when you pile it up.
pile it into a loaf pan - it'll all fit in one.
bake at 350 for 45 minutes, then pour off the grease and bake another 10 minutes for medium, 20 for well done
if it's still rare in the middle you can microwave individual slices for a minute or two to finish cooking them
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lasagne - assemble the day before
my lasagne always turned into soup until I started doing it this way - with uncooked noodles and prepared the day before.
the soup is good too, but this way you get traditional lasagne which holds its shape when cut:
make meatless spaghetti sauce (above) because lumps of meat do not work in lasagne.
or you can use "meated" sauce as long as you chop it till it's smooth
uncooked lasagne noodles
8 oz ricotta (looks like cottage cheese)
8 oz cottage cheese
1 lb mozzarella - slices or shredded
1 c parmesan
2 T oregano
mix ricotta, cottage cheese, parmesan, & oregano together.
spread a little sauce on the bottom of the pan - just enough to cover it
a layer of noodles
a layer of ricotta mix
a layer of noodles
a layer of sauce
a layer of noodles
a layer of mozzarella
a layer of noodles
a layer of sauce
(...alternating the two cheese types and always having sauce next to the noodles)
etc, ending with a layer of sauce and then mozarella on top
cover with foil and refrigerate overnight - the noodles will absorb moisture from the sauce.
bake at 350, covered with foil, for 1/2 hour, uncovered 15 minutes more to crisp the cheese slightly
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stuffed shells
for a 13 x 9 x 2 panful:
8 lasagne noodles
smooth spaghetti sauce
ricotta mix (see above)
mozzarella
cook lasagne noodles till soft, drain, cut in half
preheat oven to 350
spread a thin layer of spaghetti sauce on the bottom of a pan - just enough to cover it
take a half noodle, spoon about a tablespoon of ricotta mix onto the middle of it, fold one side over the top, then the other. The noodle will stick to itself. Do this with each noodle and arrange them in the pan, on the sauce. Top with more sauce. Bake 1/2 hour covered, top with mozzarella, bake another 10 minutes uncovered
these are great with garlic bread and a salad with italian or caesar dressing, and the leftovers are fine cold for snacking
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chili
make spaghetti sauce as above except:
omit the chopped garlic, add another onion
instead of 2T Italian seasoning use 2T chili seasoning mix (cumin, cayenne, paprika)
add 2 cans kidney beans 15 minutes or so before thickening
