Red Beans and Rice
It has come to my attention that many people my age, that is to say, young people in their 20s, do not know how to cook. Or maybe they can prepare a few basic dishes, like pasta or eggs or toast.
My entire family knows how to cook, and frankly, all of us are pretty good cooks, so I was surprised to discover the number of Furman students who could not cook and the number of au pairs who had to learn how to cook this past year as part of their jobs. Right now I'm teaching my new roommate some basic dishes (hopefully once we receive our first paychecks we can try something a little fancier), and I have decided to write about everything that either I or we prepare. These recipes will also be good for young people who know how to cook, but are suddenly using a kitchen with limited appliances. For example, Mary Cruz and I lack a microwave. Creativity is a must.
When I'm cooking just for myself, or last year, for my kids, I rarely use a recipe. Although I certainly enjoy following recipes, I do not care enough to make the effort just for me, and I did not have enough time when cooking for my kids. Since I have been cooking for more than ten years now, I know my way around a kitchen well enough to wing it, to make things up. Everyone should develop their own palate, because tasting while cooking and then adjusting accordingly is the easiest way to cook.
The first thing I prepared in my new apartment was the cheap, healthy, and easy standby of rice and beans. I cook a lot with rice and beans, be forewarned.
Last time I made this was years ago, when I was living at home and had access to the Internet to find recipes and to any ingredient stocked by Corley's Grocery. I lack those two luxuries at the moment, so I just gave it my best shot.
Red Beans and Rice
Start the rice, however you prefer to prepare it. Without my favorite boil-in-the-bags, I use the method of a 2 to 1 ratio of water to rice, cover the pot, bring to a boil, lower the heat to a simmer, cook until all the water is absorbed. I also prefer brown rice, which is a hell of a lot healthier than white rice, but it is your choice.
While the rice is cooking, sautée the lardons (bacon bits not really found in the States; at home I used small cubes of ham) until they are done. Me, I like the lardons practically burnt because I prefer them crispy as opposed to chewy. Drain a can of red kidney beans; add them to the lardons. Stir frequently. Add soy sauce to taste.
Serve the beans over rice. Ta da! For me (and keep in mind, I am a petite girl), this fed me for four dinners, sometimes supplemented with a few chips or a bit of bread. I used a typically-sized can of beans (is 15 ounces the standard?) and prepared about 1 1/2 cups dry rice, maybe a little less.
This is an easily-adapted recipe. Personally, I am not crazy about onions, but they do add good flavor. Add onions with the lardons. Instead of soy sauce, try steak sauce or Worchestire (sp?) sauce or balsamic vinegar. Cut up green peppers and sautée them with the lardons. Try a different kind of bean. Try flavored rice. Add chicken broth and make it a soup. Experiment until you find what you like.
This is also an incredibly cheap recipe, so a good one to know when trying to follow a budget.
My entire family knows how to cook, and frankly, all of us are pretty good cooks, so I was surprised to discover the number of Furman students who could not cook and the number of au pairs who had to learn how to cook this past year as part of their jobs. Right now I'm teaching my new roommate some basic dishes (hopefully once we receive our first paychecks we can try something a little fancier), and I have decided to write about everything that either I or we prepare. These recipes will also be good for young people who know how to cook, but are suddenly using a kitchen with limited appliances. For example, Mary Cruz and I lack a microwave. Creativity is a must.
When I'm cooking just for myself, or last year, for my kids, I rarely use a recipe. Although I certainly enjoy following recipes, I do not care enough to make the effort just for me, and I did not have enough time when cooking for my kids. Since I have been cooking for more than ten years now, I know my way around a kitchen well enough to wing it, to make things up. Everyone should develop their own palate, because tasting while cooking and then adjusting accordingly is the easiest way to cook.
The first thing I prepared in my new apartment was the cheap, healthy, and easy standby of rice and beans. I cook a lot with rice and beans, be forewarned.
Last time I made this was years ago, when I was living at home and had access to the Internet to find recipes and to any ingredient stocked by Corley's Grocery. I lack those two luxuries at the moment, so I just gave it my best shot.
Red Beans and Rice
Start the rice, however you prefer to prepare it. Without my favorite boil-in-the-bags, I use the method of a 2 to 1 ratio of water to rice, cover the pot, bring to a boil, lower the heat to a simmer, cook until all the water is absorbed. I also prefer brown rice, which is a hell of a lot healthier than white rice, but it is your choice.
While the rice is cooking, sautée the lardons (bacon bits not really found in the States; at home I used small cubes of ham) until they are done. Me, I like the lardons practically burnt because I prefer them crispy as opposed to chewy. Drain a can of red kidney beans; add them to the lardons. Stir frequently. Add soy sauce to taste.
Serve the beans over rice. Ta da! For me (and keep in mind, I am a petite girl), this fed me for four dinners, sometimes supplemented with a few chips or a bit of bread. I used a typically-sized can of beans (is 15 ounces the standard?) and prepared about 1 1/2 cups dry rice, maybe a little less.
This is an easily-adapted recipe. Personally, I am not crazy about onions, but they do add good flavor. Add onions with the lardons. Instead of soy sauce, try steak sauce or Worchestire (sp?) sauce or balsamic vinegar. Cut up green peppers and sautée them with the lardons. Try a different kind of bean. Try flavored rice. Add chicken broth and make it a soup. Experiment until you find what you like.
This is also an incredibly cheap recipe, so a good one to know when trying to follow a budget.