As at then. My dad had relocated to my area, being that he was a bit ill. He would be staying with me. Then I knew more about eating good food than cooking it.
Also all of my siblings were still in school, so the humble task was left to me to do. My sisters, took me through a daily lesson on cooking101. Two weeks later I could com most of the good, I loved eating out for.
Thought it still took months to perfect the taste. 16 hours ago
■2 large onions
■1 tbsp ground cumin
■1 tbsp ground coriander
■1 tbsp ground cinnamon
■3 cloves of garlic
■juice of a small lemon
■5 or 6 tomatoes
■ large portion of mixed veg
■1 tbsp salt and ground black pepper
■2 mugs of couscous
■1 tsp salt
■1 tsp turmeric
■couple of spring onions
■2 mugs of boiling water
preheat the oven to 160°C.
peel and slice the onions, then fry them in the oil in an saucepan for 5 minutes.
spoon the dried spices, salt and pepper into the onions with the peeled and crushed garlic and cook for a minute.
hack up the tomatoes and put all of the flesh, seeds and juice in the pan with the passata and mixed veg.
bring the mixture to a gentle simmer, cover with a lid and place it into the preheated oven for an hour.
place the couscous in a bowl with the salt, turmeric and throw in some finely sliced spring onions.
pour the boiling water into the couscous, stir then cover the bowl with a lid for 3 minutes.
fluff up the couscous with a fork and mix in the finely chopped fresh coriander.
serve the tagine with the couscous.
serves 4 3 days ago
For the past few years my relationship with food has been …odd.
As a college student I didn’t really have the time or means ($$$) to make good food choices. But I love food and I love all types of food. That’s why it’s really easy for me to get stuck in a fast food, frozen food rut.
So my goal, is to be employed and be able to purchase fresh food that I can make at home. I want to learn how to make all of my favorite foods and learn to make new favorites. I hope to never eat fast food unless I want to, not because there isn’t any better choice. 6 days ago
What a lucky girl I am having a boyfriend who cooked me dinner about two or three times a week while I went to the dining hall for the other times. I’ve learned a lot from him, have many recipes, and have learned a lot also, from my friends. I have no excuse not to cook. I guess it’s just this attitude I’ve been carrying around so long of “I don’t know how to cook/I’m a terrible cook/ I don’t cook.” That thought shall be banished 1 week ago
i actually did a really good job with throwing whatever veggies were in the fridge into a deep skillet, with a little bit of water and tons of spices. it was pretty much an entire cauliflower head, a brocolli head, 3 zuchinni’s of different color, cherry tomatoes (which i popped as i stirred the whole veggie medley around). lots of garlic, salt, pepper (red and black), mesquite flavoring
it came out yum and smelled amazing. plus i have sooo many servings to last me all week and more
i also tried my shot at a strawberry milkshake and didn’t do too bad either :) 1 week ago
Its shameful that at 23 I cant do anything in the kitchen more adventurous then boiling pasta, its about time I learned to cook meals for myself. 1 week ago
And I’m planning my brother’s birthday treat again.
Someone had posted a pic of these on Facebook that he found, and he says, “Those are neat!” So I offered to make them for his birthday. It’s more of a Halloween thing, but what the heck.
I think I’ll be practicing the ‘glass’ a couple times. It sounds like it might be tricky to get just right… 1 week ago
+ Fry large mushrooms and garlic with seasoning in Fry Light
+ Simmer extra light cream cheese with mixed veg
+ Boil 50g fusilli until al dente
Delish! 1 week ago
■1 packet of minced beef flavour tofu (90g)
■ fry light
■1/2 white onion, peeled
■1 stick of celery
■1 carrot, peeled
■a handful of mushrooms, sliced
■1 clove of garlic, peeled
■1 tsp dried oregano, chopped
■1 tsp bazil
■handful of parmesan, grated (80g) (optional)
fry te tofu in a deep saucepan with a little fry light until browned and transfer to a bowl.
dice the onion, celery, carrot and mushrooms and add to the same pan and fry for a few minutes.
add the crushed garlic, oregano and stir to reduce.
pour the chopped tomatoes, seasoning and passata into the pan with the fried tofu and simmer slowly for a while.
cook the spaghetti in salted boiling water for about 8-10 minutes until cooked, then drain and sprinkle with salt and pepper.
serve a heap of spaghetti with a generous ladle of bolognaise and grating of fresh parmesan. 2 weeks ago