/ck/ - Food & Cooking

[Anonymous No.6537860]

Hi /ck/, resident fa/tg/uy here who wants to branch out after a recent move to a flat with a proper kitchen. For the first time in my life cooking has actually felt kinda enjoyable, and I want to get better at it. If you have some simple but good recipies to share I could try out I would be grateful, preferably stuff I might pack in lunch boxes for work. I might add I live in europe, so I could have limited access to some food items that are widely used in the US.

[Anonymous No.6537891]

I like to roast a chicken over a bed of veggies and just take that every once in a while. Say, eat some of it for dinner one night, then take left overs two or three times that week.

Part out a chicken (wings, breast, thighs, drumsticks). Dice whatever vegetables you like (I do carrots, parsnips, small red potatoes, onions and garlic). Place chicken over veggies in a baking dish (not a baking pan. Think pic related) and roast. Season with rosemary, thyme, salt and pepper.

Roast at 425°F for 40 minutes covered for the first 30ish. Check it at the thickest part of the breast to make sure it's done. Serve as is or maybe with a little bit of rice.

[Anonymous No.6537940]

>>6537891
>covered
Is it enough with aluminium foil, or should I buy a baking dish with a cover? Also thanks!

[Anonymous No.6537941]

>>6537940
Yeah, foil should be fine, that's what I use. The only reason you take it off is so the skin of the chicken gets a bit of color and texture.

[Anonymous No.6537946]

>>6537941
Cool, thanks for the recipie! I will try it next week.

[Anonymous No.6537950]

>>6537946
Good luck on your cooking adventures fellow fa/tg/uy.

[Anonymous No.6538238]

Bump before work.

[Anonymous No.6539073]

After work bump.

[Anonymous No.6540312]

After sleep bump.

[Anonymous No.6540387]

i like to make a big batch of chicken noodle soup once in a while and it usually lasts my household of four at least 2-3 days.

you need a whole chicken, a couple of ribs of celery (chopped), an onion (chopped), 2-3 carrots (also chopped), probably 4 chicken bullion cubes, 5 eggs, 150+ gr flour.

to start, rinse the chicken and put in pot with vegetables, bullion, some salt and pepper, and enough water to cover the chicken. bring the whole thing to a boil, lower the heat, and let simmer about an hour and a half.

[Anonymous No.6540398]

>>6540387
So the chicken is not parted?

[Anonymous No.6540413]

>>6540387
take the chicken out and let it cool enough that you can handle it without burning the shit out of your hands. strip the meat off and shred/tear/cut the meat to suit your preferences and set it aside for now.

skim the fat off the top of the broth and put it in a big bowl. add some salt and the eggs and mix it thoroughly. then add the flour and stir it slowly. continue stirring and add more flour as needed until a ball forms. once it's a ball, sprinkle some flour out on the table/counter/whatever clean, flat, large-ish surface you have and roll the dough out to about a few mm thick. (i have a tiny counter in the place i'm at now, and i divide the dough and do this bit 2-3 times) once rolled out (keeping it well floured top and bottom) cut into about 1x3cm strips.

bring the broth back to a boil and gradually drop in noodles, stirring to keep noodles from sticking together.

(optional for thicker, more stew-like soup) in a separate bowl or cup mix together about 40gr cornstarch and some cold water and add to boiling soup.

cook about 10 minutes uncovered, then 30-45 covered, stirring fairly often. stir in chicken to reheat.

[Anonymous No.6540417]

>>6540398
i don't like to part the chicken beforehand, mostly out of laziness, but also because it's easier to fish a whole chicken out of the pot than a bunch of individual pieces.

[Anonymous No.6540428]

>>6540387
>>6540413
Thanks dude.

[Anonymous No.6540447]

>>6540428
you're welcome.

i have others if you (or anyone else) wants. macaroni and cheese (not from a box with powder), more soups, etc...

[Anonymous No.6540457]

>>6540447
I'm interested in soup. Easy to put in the fridge.

[Anonymous No.6540467]

>>6540457
i have a few relatively simple ones i'll post. i'm also going to apologize now for the lack of speed in posting. not only do i not have anything typed out, i'm also converting as i go.

[Anonymous No.6540468]

>>6537860

A basic red sauce for pasta is easy and keeps well. Here's the recipe I use, more or less.

1 box of pasta (penne, gemelli, farfalle; ziti, whatever. Something short with ridges to help hold onto the sauce
1 pound of Italian sausage. I don't know how they sell it where you're at; you need 4-5 links, basically.
half of a green bell pepper, diced small
half of a small-medium sized onion, diced small
2 or 3 cloves or garlic, minced
1 large can of crushed tomatoes
1 small can of tomato paste
1/2 cup of red wine (optional)
1 tablespoon of dried oregano
1 tablespoon dried basil (I don't know what the metric equivalent of a tablespoon measure is)
1 teaspoon of black pepper
1/4 teaspoon of cayenne pepper (optional)

Over medium-high heat, cook the sausage, onions, green pepper together. As it cooks, break up the sausage with a spatula so it's crumbled. When the onions start to soften, put in the garlic. Cook until the sausage is brown and the the onions and peppers are soft.

Dump in the crushed tomatoes, tomato paste, the herbs and the red wine. Cover and bring it up to a slow simmer for 45 minutes to an hour, stirring a few times.

[Anonymous No.6540479]

>>6540468


After that time has passed, take the lid off but keep the sauce cooking. Put water on to boil the pasta. When the water is boiling, dump in a lot of salt, enough so that the water tastes like the ocean.

Then dump in the pasta, stirring it to keep it from sticking. Check the pasta and before it's cooked all the way through, so it's still a little crunchy, put the pasta and a little of the pasta water in with the sauce. Stir that around and let the pasta finish cooking in the sauce. Once the pasta is done, you're good.

This takes a little time to cook, but it's pretty easy and it tastes even better the next day, so it's good for a few lunches or dinners.

[Anonymous No.6540487]

>>6540468
>>6540479
It's only recently that I've seen uncooked thick sausages hit the market. Don't know if it is italian though, but that shouldn't matter too much, right? And thanks again for the recipie.

[Anonymous No.6540491]

>>6540468
Oh, and for smaller measurements we use table- and teaspoon, but for larger measurements it's generally deciliters and gram. But I can find an online converter simple enough, so it doesn't matter that much.

[Anonymous No.6540500]

for corn chowder:
you need 4-6 strips streaky bacon cut into thin pieces vertically across the strip, a chopped onion, 3-4 potatoes in about 1cm cubes, 1 can (410gr?) creamed corn, about 500ml milk, and 15g butter.

in a pot saute the bacon and onion. about 500ml water, potatoes, salt and pepper, and simmer about 20 minutes. add the corn and milk and simmer about 5 more minutes. add the butter and stir in.

[Anonymous No.6540508]

>>6540491
i know you can convert yourself, but i've really been trying to practice so i won't have to look things up anymore, and recipes is one of the best ways i've found to familiarize myself with the metric system.

[Anonymous No.6540521]

>>6540500
I don't think I've ever seen creamed corn in any store in my life. Can I use something else?
>>6540508
Alrighty then. There is kryddmått (which I haven't found a proper translation for), tesked (teaspoon), matsked (tablespoon), deciliter, and liter.

Kryddmått = 1 ml
Teaspoon = 5 ml
Tablespoon = 15 ml
Deciliter = 100 ml
Liter = 1000 ml
We generally don't measure in ml here, but just so you have an idea how much it is.

Weighted ingridients are listed in grams.

[Anonymous No.6540547]

chicken capellini soup:

2 cubed chicken breast halves, 30g butter, 1-2 diced shallots, 1 clove minced garlic, salt, pepper, 1/4 teaspoon thyme, 2 cups chicken broth, 1.5 cups water, 0.5 cup dry white wine of your choice, 1 thinly sliced carrot, 2oz dry capellini, 2 cups shredded swiss chard, 1 chopped small-medium tomato

in a pot, melt the butter and add shallots. saute 2-3 minutes. stir in the garlic, salt, pepper, thyme, and chicken. cook until chicken is more or less cooked, ~3 minutes.

add the broth, water, wine, and carrots. bring to a boil. reduce heat and cover. simmer ~15 minutes.

bring to a boil and add the capellini. cook uncovered ~5 minutes.

add the chard and tomato. cover and remove from heat. let stand 2-3 minutes to heat tomato and wilt chard.

you can put a little fresh parmesan on individual servings.

[Anonymous No.6540548]

>>6540521
a cursory google search says that you can:
Make your own OR substitute fresh or frozen whole kernel corn Or prepare corn kernels, add 1/2 the corn to a blender, blend then mix with the other half of the corn.

[Anonymous No.6540560]

>>6540521
and thank you for the breakdown. i'm planning on leaving the states soon, and i want to be at least somewhat familiar with the measures...

[Anonymous No.6540627]

>>6537860
Do you play 5e?

[Anonymous No.6540639]

>>6540560
No roblem my mannis.
>>6540627
No, last time I played it was Dark Heresy two years ago IIRC.

[Anonymous No.6541212]

Bump before work.

[Anonymous No.6541442]

>>6540627
Not OP but also another fa/tg/uy trying to get into cooking; I play 5e. It's pretty fun, but then again I never get super hardcore into how balanced certain mechanics are and all that.

[Anonymous No.6541967]

After work bump.

[Anonymous No.6543228]

Morning bump.

[Anonymous No.6543950]

Pre-work bump.

[Anonymous No.6544942]

Afterwork bump.

[Anonymous No.6546131]

Morning camels hump.

[Anonymous No.6546198]

Not enough bumps bump
ha, but really
Why not make a spaghetti with good meat sauce?
Simplicity is bliss. Here's my go to
Either a packet of rice spaghetti or whole wheat
-I sware it make it that much better
Make the meat sauce (However you want, this is hot I do it)
-Brown up some meat (I use a pound of ground turkey for both its price and leaness)
-saute 1 or two chopped onions in seperate pot until translucent
-add some chopped green bell pepper / 4 cloves of minced garlic, chop up half a jalepeno (More if you like it really spicy) wait for that to soften
- add 28oz can of crushed or diced tomatoes (diced will be less liquified) and add meat
-simmer
-add herbs and spiced to taste
-I use Oregeno, basil, thyme, little cumin, crushed black pepper and small amount of sugar to offset the acidity.
-Then my secret ingredient is about half a tub of sour cream in that shit!
And as the whole thing should simmer for at least 30 mins, I let it for 45 usually. You can make sauce in bulk, freeze it. I bring cooked spaghetti in separate container from sauce and nuke em.
These ingredients are pretty janky and I'm sure theres going to be some people hating on my sour cream. But try this sometime, it's a staple for me and I love making it for people cause they enjoy it and as a full time student it's hard to find something so cheap that produces so much yield

[Anonymous No.6546295]

>food wishes
>Jacques pepin
All you need

[Anonymous No.6546349]

I have a fairly simple recipe that I make a couple times a month for chicken with penne in a cheesy-cream sauce or whatever with sun dried tomatoes & red pepper flakes that my mom sent me from Pinterest or some shit if you're interested, it's pretty filling and the leftovers keep well - I usually have some for dinner the night I make it and can have it for lunch throughout the week without getting tired of it.

[Anonymous No.6547062]

>>6546198
>turkey
Wont it get too lean for a meat sauce? Or do you just use more butter/oil in the pan?
>saute
What does that entail?

Thanks for the recipie, and sour cream does taste really good, very fresh.

>>6546349
Shoot man!

[Anonymous No.6547070]

/ck/'s archive of recipe is here : http://ck.booru.org/

[Anonymous No.6548886]

>>6547070
Oh cool, thanks.

[Anonymous No.6548957]

>>6548886
it took one google search and about 3 seconds

[Anonymous No.6549102]

>>6547062
Shit, sorry for the delayed response!
Anyways here's a link:
http://juliasalbum.com/2014/10/chicken-mozzarella-pasta-with-sun-dried-tomatoes/

(Excuse the Pinterest level bullshit, but I like to see photos when I make something new even if it's simple as opposed to blindly stumbling through it lol)

[Anonymous No.6550361]

>>6549102
Thanks mate.

[Anonymous No.6551793]

Morning bump.

[Anonymous No.6553105]

Going to bed humpbump.

[Anonymous No.6554738]

Partly after work bump.

[Anonymous No.6554849]

>>6554738
We Can't give you much more until you start giving us feedback. Did you try making anything?

[Anonymous No.6554864]

>>6540468
You need more oil or it wont have any taste.

[Anonymous No.6555812]

>>6554849
I haven't been able to, I had to work my ass of this week to catch up on hours. I'm going to try the root crop and chicken recipie tomorrow though.

[Anonymous No.6557655]

This thread is a week old...

[Anonymous No.6557670]

>>6557655
/ck/ doesn't move as fast as /b/, /v/, or /tg/.