QUOTE(Mad Tom @ Jul 12 2008, 11:53 AM)
QUOTE(lucky045 @ Jul 11 2008, 11:52 PM)
*Grins* Our shopping has not quite adjusted yet to having my (student) brother and myself at home all day - we run out, and out of stubbornness my mum doesn't like to go until her set day. So we don't have any beans or soup. I could have had spag bol actually, we have mince and pasta, but I was too lazy to make it... I don't actually know how, but I could've learnt I'm sure! Shopping day tomorrow, so all is well.
A good trick is to cook or prepare something that will provide several meals. This saves time, so you can practice more
One celery, one apple, a bunch of grapes, a small bag of walnuts and two dollops of mayonaisse makes enough Waldorf salad for four meals. (Just add a leaf of lettuce and a tin of sardines/slice of cooked ham/lump of cheese/avocado). Keeps in the 'fridge' in a sealed plastic container.
Other salads are easy too. Coleslaw for example (white cabbage, carrots, optional apple:onion:walnut:carraway in mayonaisse)
A bag of Muesli and a bottle of milk (in my case rice or coconut milk - can't drink the cows stuff) will do breakfasts for a whole week.
A bowl of fresh fruit keeps for several days. A Banana can replace a meal now and again.
Soups are quick and easy, and can be stored in the freezer when they have cooled, and re-heated as needed. Saute chopped Garlic and onions (or leeks) in olive oil, until they are soft add water in which you've dissolved a vegetable stock cube, plus chopped vegetables of your choice carrots, turnip, potatoes, ... add the tougher roots first, and throw in the potatoes when the other stuff has softened ujp a bit. Then put a lid on it and simmer it for anything from half an hour to half a day (topping up with water now and again).
Perhaps I should write a book? "Mad Tom's Easy Cooking for Musicians?"
QUOTE(maggiemay @ Jul 12 2008, 12:44 PM)
Bol (ognaise) is dead easy Lucky045, one of my standby things - as my family would no doubt tell you with a slight groan - (actually they don't object to it so much)
Chop an onion and brown gently in a spoonful of (olive) oil. (plus garlic if you like it - chopped)
Push onion to one side and brown a pack of mince in the same pan, breaking it up as you go so that there aren't any pink bits left. Keep heat fairly high and keep turning meat as it browns.
When there are no pink bits of meat left, turn down the heat to medium and mix in the onion bits from the edge of the pan. Add any of the following you happen to have ..
good shake of mixed herbs
half tablespoon of wine vinegar
ground black pepper
good squeeze of tomato puree
tablespoon of worcester sauce
Mix in well and leave on low heat covered for a few minutes. Don't let it go completely dry so that it sticks. If the meat has produced too much liquid leave it uncovered so that some of it evaporates.
Add a can of tomatoes with their juice plus a crumbled beef stock cube, mix all well, cover and sit over low heat (the pan, not you) while you teach half a dozen lessons / do your practice / whatever. Check from time to time that it's not completely dried up, add a little water if it looks as though it might stick. Cook minimum half an hour, longer is fine. You can turn off the heat after an hour or so if you want and re-heat it gently later. Leftovers are fine next day.
Eat it with rice, pasta or jacket baked potatoes.
I have given no sizes - an average (500gr?) pack of mince will feed 3 or 4 unless you are all famished. If it's a bit slight, do extra pasta. If desperate add a can of red kidney beans or similar. A small pack of mince will feed two.
Thank you both - Mad Tom your hints will come in very handy when trying to shop frugally at uni next year! And the spag bol sounds quite easy too, so I've copied it all into word to take with me, and so I can follow the instructions next time I have to cook something properly!
Mum's just come back from Morrisons now thank goodness! So plenty of food again.
Thanks for the help