what and how...cooking question?!?

G

Guppy

New member
I think its pretty sweet and awesome that you'd want to cook dinner for your family..well...here...I guess...:D

1.Stir fried vegetables in butter

Ingredients:

One whole head of cabbage
One can of mushrooms chopped thinly
A head of garlic
A cup of onions (chopped lengthwise)
Two cups of potatoes (chopped coarsely)
one head of broccoli
2 whole carrot diced
5 sticks of butter (adjust accordingly)
salt and pepper to taste
Olive oil

Procedure:
1.Boil the broccoli, potatoes, carrots in a pot, let the pot simmer until the ingredients cook with the heat as well. Once cooked, set aside.
2.Saute the onions in butter. Once it begins to change color, toss in a whole stick of butter and caramelize the onions in it.
3.Next, add in the mushrooms. This would also be a good time to add in the boiled vegetables.
4.Stir-fry it all really fast using little heat. Add in two other of sticks of butter, and wait until the vegetables soak it all up.
5.Add in the crunchy cabbage and garlic last, stir frying as quickly as you can to avoid the cabbage getting limp. Remove from heat and serve onto plate. Drizzle slightly with olive oil on top, then serve.

Serves 4-6

2.Simply fried mushrooms in butter

Ingredients:
One whole can of button mushrooms chopped thinly or from cap to stalk midway
A stick of butter (preferably unsalted and low cholesterol)
a quarter of chicken broth cube
A cup of onions thinly sliced
Olive oil

Procedure:
1.Fry the mushrooms and onions in the oil first, adding the butter only when the mushroom is tender.
2.Add the chicken broth cube after the the butter. Taste and adjust to liking.
3.Serve with warm crackers or french bread slices spread with cream cheese at the side

Serves 3-5
 
I am a 15 year old girl and I want to start making dinners a few nights a week.
can you give me something tasty yet simple (I havent cooked a lot) and something that doesn't have meat in it (vegetarian family) thanks soo much. :D
there is no time frame for it but please just let it be simple and yummy. :) thank you.
 
Vegetarian Toastadas
4 medium corn tortilla
1 tsp canola oil
8 oz soy tempeh , crumbled
1 tbsp taco seasoning mix
1/4 cup water
2 fresh tomatoes , seeded and chopped
1 tbsp balsamic vinegar
16 oz black bean dip (fat free)
2 cup salad greens
1/4 cup reduced fat sour cream
2 tbsp fresh cilantro

1 Preheat oven to 450 degrees F.
2 Lay tortillas on a baking sheet in one layer and bake 5 to 7 minutes or until crisp.
3 Pour oil in a frying pan and heat over medium heat. Saute tempeh, seasoning, and water for 2 minutes or until liquid is absorbed.
4 Take pan off the heat and mix in tomatoes and vinegar.
5 Spoon black bean dip onto each tortilla and spread evenly.
6 Spoon tempeh mixture and greens onto each tortilla and top with sour cream and cilantro.
............................................................................................................................

Tofu and Pepper Kebabs
9 oz firm tofu
1/2 cup dry roasted unsalted peanuts
4 tbsp chili sauce (sweet)
2 medium red bell peppers
2 medium green bell peppers

1 Start off by patting the tofu dry on a paper towel and then cut it into small cubes.
2 Grind the peanuts in a blender or food processor; transfer them to a plate and preheat your grill to medium.
3 Using a sharp knife, halve and seed the red and green peppers, and then cut them into large chunks.
4 Then, coat the tofu cubes thoroughly with chili sauce then with the ground nuts.
5 Prepare the kebabs by threading chunks of pepper onto four large skewers with the tofu cubes and then place them on a foil-lined grill rack.
6 Grill the kebabs, turning frequently for 10 to 12 minutes, or until the peppers and peanuts begin to brown.
...............................................................................................................................

Cauliflower and Leek Soup
2 fresh leeks
1 cooking spray
2 tsp Margarine, 80% fat, unsalted, tub
1 medium garlic cloves , minced
4 cup fresh cauliflower , florets
3 cup low fat unsalted chicken broth , undiluted
1 cup evaporated skim milk

1 Remove and discard roots and green tops from leeks. Wash thoroughly under running water to remove grit. Cut white portions into thin slices and set aside.
2 Coat a medium saucepan with cooking spray, and add margarine. Place over medium high heat until margarine melts.
3 Add leek and garlic, and cook 2 minutes or until leek is tender, stirring often.
4 Add cauliflower and broth and bring to a boil. Reduce heat, cover, and simmer 30 minutes.
5 Position knife blade in food processor bowl. Add cauliflower mixture and process until smooth.
6 Return mixture to saucepan.
7 Stir in milk, cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
 
Black Bean Quesadillas

1 can black beans, drained and rinsed.
1 clove garlic
2 green onions
1 tomato
1 jalepeno (seeded) -- or as much heat as your family likes
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tbsp cumin
1 tsp chili powder
1 cup grated pepperjack (or any cheese you prefer)
5-6 large tortillas

Add all ingredients except cheese and tortillas to food processor, pulse until you have a chunky paste.

Spread paste onto 1/2 of each tortilla, top with cheese, fold plain side over. You can also spread over a full tortilla, add cheese and top with plain tortilla. Your choice, if you're baking them either way works, if frying them, I'd do the folded one, way easier to manage to flip them.

If baking, wrap them in foil wrap (or bake them on a flat baking sheet, covered with another baking sheet to prevent hem drying out too much,

If frying them, use 1-2 tbso canola/vegetable oil in a non stick pan on medium heat. Cook about 2-3 minutes per side, till golden brown. Flip once.

Serve with a green salad, or rice. You can top with sour cream or salsa, or both.
 
take boiled potatoes. cut in pieces.take vessel. put 1 teaspoon oil.add cumin seeds 1 spoon,salt to taste, chilly powder, amchur . .add potatoes. stir well for 10 min. ready. easy na . try them. make them with love....
 
Vegetarian Toastadas
4 medium corn tortilla
1 tsp canola oil
8 oz soy tempeh , crumbled
1 tbsp taco seasoning mix
1/4 cup water
2 fresh tomatoes , seeded and chopped
1 tbsp balsamic vinegar
16 oz black bean dip (fat free)
2 cup salad greens
1/4 cup reduced fat sour cream
2 tbsp fresh cilantro

1 Preheat oven to 450 degrees F.
2 Lay tortillas on a baking sheet in one layer and bake 5 to 7 minutes or until crisp.
3 Pour oil in a frying pan and heat over medium heat. Saute tempeh, seasoning, and water for 2 minutes or until liquid is absorbed.
4 Take pan off the heat and mix in tomatoes and vinegar.
5 Spoon black bean dip onto each tortilla and spread evenly.
6 Spoon tempeh mixture and greens onto each tortilla and top with sour cream and cilantro.
............................................................................................................................

Tofu and Pepper Kebabs
9 oz firm tofu
1/2 cup dry roasted unsalted peanuts
4 tbsp chili sauce (sweet)
2 medium red bell peppers
2 medium green bell peppers

1 Start off by patting the tofu dry on a paper towel and then cut it into small cubes.
2 Grind the peanuts in a blender or food processor; transfer them to a plate and preheat your grill to medium.
3 Using a sharp knife, halve and seed the red and green peppers, and then cut them into large chunks.
4 Then, coat the tofu cubes thoroughly with chili sauce then with the ground nuts.
5 Prepare the kebabs by threading chunks of pepper onto four large skewers with the tofu cubes and then place them on a foil-lined grill rack.
6 Grill the kebabs, turning frequently for 10 to 12 minutes, or until the peppers and peanuts begin to brown.
...............................................................................................................................

Cauliflower and Leek Soup
2 fresh leeks
1 cooking spray
2 tsp Margarine, 80% fat, unsalted, tub
1 medium garlic cloves , minced
4 cup fresh cauliflower , florets
3 cup low fat unsalted chicken broth , undiluted
1 cup evaporated skim milk

1 Remove and discard roots and green tops from leeks. Wash thoroughly under running water to remove grit. Cut white portions into thin slices and set aside.
2 Coat a medium saucepan with cooking spray, and add margarine. Place over medium high heat until margarine melts.
3 Add leek and garlic, and cook 2 minutes or until leek is tender, stirring often.
4 Add cauliflower and broth and bring to a boil. Reduce heat, cover, and simmer 30 minutes.
5 Position knife blade in food processor bowl. Add cauliflower mixture and process until smooth.
6 Return mixture to saucepan.
7 Stir in milk, cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
 
Vegetarian Toastadas
4 medium corn tortilla
1 tsp canola oil
8 oz soy tempeh , crumbled
1 tbsp taco seasoning mix
1/4 cup water
2 fresh tomatoes , seeded and chopped
1 tbsp balsamic vinegar
16 oz black bean dip (fat free)
2 cup salad greens
1/4 cup reduced fat sour cream
2 tbsp fresh cilantro

1 Preheat oven to 450 degrees F.
2 Lay tortillas on a baking sheet in one layer and bake 5 to 7 minutes or until crisp.
3 Pour oil in a frying pan and heat over medium heat. Saute tempeh, seasoning, and water for 2 minutes or until liquid is absorbed.
4 Take pan off the heat and mix in tomatoes and vinegar.
5 Spoon black bean dip onto each tortilla and spread evenly.
6 Spoon tempeh mixture and greens onto each tortilla and top with sour cream and cilantro.
............................................................................................................................

Tofu and Pepper Kebabs
9 oz firm tofu
1/2 cup dry roasted unsalted peanuts
4 tbsp chili sauce (sweet)
2 medium red bell peppers
2 medium green bell peppers

1 Start off by patting the tofu dry on a paper towel and then cut it into small cubes.
2 Grind the peanuts in a blender or food processor; transfer them to a plate and preheat your grill to medium.
3 Using a sharp knife, halve and seed the red and green peppers, and then cut them into large chunks.
4 Then, coat the tofu cubes thoroughly with chili sauce then with the ground nuts.
5 Prepare the kebabs by threading chunks of pepper onto four large skewers with the tofu cubes and then place them on a foil-lined grill rack.
6 Grill the kebabs, turning frequently for 10 to 12 minutes, or until the peppers and peanuts begin to brown.
...............................................................................................................................

Cauliflower and Leek Soup
2 fresh leeks
1 cooking spray
2 tsp Margarine, 80% fat, unsalted, tub
1 medium garlic cloves , minced
4 cup fresh cauliflower , florets
3 cup low fat unsalted chicken broth , undiluted
1 cup evaporated skim milk

1 Remove and discard roots and green tops from leeks. Wash thoroughly under running water to remove grit. Cut white portions into thin slices and set aside.
2 Coat a medium saucepan with cooking spray, and add margarine. Place over medium high heat until margarine melts.
3 Add leek and garlic, and cook 2 minutes or until leek is tender, stirring often.
4 Add cauliflower and broth and bring to a boil. Reduce heat, cover, and simmer 30 minutes.
5 Position knife blade in food processor bowl. Add cauliflower mixture and process until smooth.
6 Return mixture to saucepan.
7 Stir in milk, cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
 
Black Bean Quesadillas

1 can black beans, drained and rinsed.
1 clove garlic
2 green onions
1 tomato
1 jalepeno (seeded) -- or as much heat as your family likes
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tbsp cumin
1 tsp chili powder
1 cup grated pepperjack (or any cheese you prefer)
5-6 large tortillas

Add all ingredients except cheese and tortillas to food processor, pulse until you have a chunky paste.

Spread paste onto 1/2 of each tortilla, top with cheese, fold plain side over. You can also spread over a full tortilla, add cheese and top with plain tortilla. Your choice, if you're baking them either way works, if frying them, I'd do the folded one, way easier to manage to flip them.

If baking, wrap them in foil wrap (or bake them on a flat baking sheet, covered with another baking sheet to prevent hem drying out too much,

If frying them, use 1-2 tbso canola/vegetable oil in a non stick pan on medium heat. Cook about 2-3 minutes per side, till golden brown. Flip once.

Serve with a green salad, or rice. You can top with sour cream or salsa, or both.
 
take boiled potatoes. cut in pieces.take vessel. put 1 teaspoon oil.add cumin seeds 1 spoon,salt to taste, chilly powder, amchur . .add potatoes. stir well for 10 min. ready. easy na . try them. make them with love....
 
Vegetarian Toastadas
4 medium corn tortilla
1 tsp canola oil
8 oz soy tempeh , crumbled
1 tbsp taco seasoning mix
1/4 cup water
2 fresh tomatoes , seeded and chopped
1 tbsp balsamic vinegar
16 oz black bean dip (fat free)
2 cup salad greens
1/4 cup reduced fat sour cream
2 tbsp fresh cilantro

1 Preheat oven to 450 degrees F.
2 Lay tortillas on a baking sheet in one layer and bake 5 to 7 minutes or until crisp.
3 Pour oil in a frying pan and heat over medium heat. Saute tempeh, seasoning, and water for 2 minutes or until liquid is absorbed.
4 Take pan off the heat and mix in tomatoes and vinegar.
5 Spoon black bean dip onto each tortilla and spread evenly.
6 Spoon tempeh mixture and greens onto each tortilla and top with sour cream and cilantro.
............................................................................................................................

Tofu and Pepper Kebabs
9 oz firm tofu
1/2 cup dry roasted unsalted peanuts
4 tbsp chili sauce (sweet)
2 medium red bell peppers
2 medium green bell peppers

1 Start off by patting the tofu dry on a paper towel and then cut it into small cubes.
2 Grind the peanuts in a blender or food processor; transfer them to a plate and preheat your grill to medium.
3 Using a sharp knife, halve and seed the red and green peppers, and then cut them into large chunks.
4 Then, coat the tofu cubes thoroughly with chili sauce then with the ground nuts.
5 Prepare the kebabs by threading chunks of pepper onto four large skewers with the tofu cubes and then place them on a foil-lined grill rack.
6 Grill the kebabs, turning frequently for 10 to 12 minutes, or until the peppers and peanuts begin to brown.
...............................................................................................................................

Cauliflower and Leek Soup
2 fresh leeks
1 cooking spray
2 tsp Margarine, 80% fat, unsalted, tub
1 medium garlic cloves , minced
4 cup fresh cauliflower , florets
3 cup low fat unsalted chicken broth , undiluted
1 cup evaporated skim milk

1 Remove and discard roots and green tops from leeks. Wash thoroughly under running water to remove grit. Cut white portions into thin slices and set aside.
2 Coat a medium saucepan with cooking spray, and add margarine. Place over medium high heat until margarine melts.
3 Add leek and garlic, and cook 2 minutes or until leek is tender, stirring often.
4 Add cauliflower and broth and bring to a boil. Reduce heat, cover, and simmer 30 minutes.
5 Position knife blade in food processor bowl. Add cauliflower mixture and process until smooth.
6 Return mixture to saucepan.
7 Stir in milk, cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
 
Black Bean Quesadillas

1 can black beans, drained and rinsed.
1 clove garlic
2 green onions
1 tomato
1 jalepeno (seeded) -- or as much heat as your family likes
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tbsp cumin
1 tsp chili powder
1 cup grated pepperjack (or any cheese you prefer)
5-6 large tortillas

Add all ingredients except cheese and tortillas to food processor, pulse until you have a chunky paste.

Spread paste onto 1/2 of each tortilla, top with cheese, fold plain side over. You can also spread over a full tortilla, add cheese and top with plain tortilla. Your choice, if you're baking them either way works, if frying them, I'd do the folded one, way easier to manage to flip them.

If baking, wrap them in foil wrap (or bake them on a flat baking sheet, covered with another baking sheet to prevent hem drying out too much,

If frying them, use 1-2 tbso canola/vegetable oil in a non stick pan on medium heat. Cook about 2-3 minutes per side, till golden brown. Flip once.

Serve with a green salad, or rice. You can top with sour cream or salsa, or both.
 
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