I am NOT a great cook nor baker, so I pretty much either buy my meals or convince my family to invite me to any meal time. Actually, I take that back. I can cook breakfast items and make good sandwiches but when it comes to dinner type like items, I am glad that the meal is either two shades lighter than burnt or two degrees away from being raw. Yes…I am definitely no cook or baker, so I’ve compiled a list of possible simple staples that I would need to know when I’m rummaging through my cabinets looking to make a quick meal due to lack of money (to buy takeout) or a spur of the moment interest of believing that I am suddenly Chef Boyardee (sadly, I do get those moments).

Here are some staples that I hope to memorize and keep in the back burner:

PASTA SAUCES

I didn’t realize I created a stockpile of boxed dried pasta noodles after buying them on sale (the good brands). From Fettuccine, Angel hair, Shells, Macaroni to even Lasagna and Manicotti noodles, I usually have a couple of brand store bought jars of Alfredo, Marinara and Pesto. Unfortunately, one day, I cooked some Fettuccine noodles and had chopped up some chicken breasts, but didn’t check if I had some Pesto or Alfredo sauce, so I opted to search the Internet for quick ideas than taking another 30-45 minutes to run to the nearby store (which is roughly 10 minutes away but that’s when traffic time isn’t included).

Here are 3 basic Pasta Sauces (from Billy P.) I tried and successfully liked and have remembered in case I forget to double check my pasta sauce stockpile (which will happen in my future):

Pasta sauces (cited source: https://theinspiredhome.com/articles/3-homemade-pasta-sauce-recipes-you-need-to-know?utm_source=Facebook&utm_medium=Boosted+Post&utm_campaign=3+Homemade+Pasta+Recipes)

*Non-alcoholic alternatives (cited source: https://www.thekitchn.com/simple-nonalcoholic-substitutes-for-red-and-white-wine-tips-from-the-kitchn-184394)

Red Meat Pasta

  • 1 TB olive oil
  • 1 peeled and small diced yellow onion
  • 10 finely minced cloves of garlic
  • 1 seeded and small diced red bell pepper
  • 1/2 c of cabernet sauvignon * (options: red wine vinegar, pom, cran or grape juice or beef stock)
  • 1 lb. ground beef
  • 2 ea. 28 oz. cans of crushed and whole peeled tomatoes, squeezed with hands
  • 2 TB dry basil
  • 1 tsp. dry oregano
  • salt and pepper to taste

With stove on medium heat, in a large pot add olive oil and caramelize onions until golden brown (20-25 min). Then, add garlic, peppers and saute (6-8 min). Deglaze with *alternative choice (sorry, I don’t like using alcoholic beverages) and cook until it’s almost gone. Add in the meats (sausage, beef or turkey/chicken sausage) or non-meat alternatives (already cooked beans) until it is fully cooked (in between 15-20 min. for red meat, 10-15 min. for poultry meat and 5-10 minutes for the already cooked beans). Add the tomatoes and herbs and let it stew over low heat for an hour (depending on the types of meat). Serve with salt and pepper and serve over cooked pasta (I use in Spaghetti, Lasagna, Shells but pretty much any type of Italian noodles goes good with this sauce).

Pesto

  • 1 c. packed fresh basil leaves
  • 1/2 of a lemon, its juice
  • 1 TB pine nuts
  • 1/4 c. of grated Parmesan cheese
  • 1/3 c. extra virgin olive oil
  • salt and pepper to taste

Add the basil, lemon juice, pine nuts, and cheese to a food processor and pulse until roughly chopped (if you don’t have a food processor, roughly chopping it by hand works but it will take you longer as expected). Slowly drizzle in olive oil and pulse until combined (this is where it gets tricky if you are doing this by hand). Should be slightly loose. Season with salt and pepper and serve over cooked pasta (any pasta will do, but I usually go for Fettuccine, Angel hair and I do like adding chicken into this dish).

Aglio e Olio

  • 1/2 c. extra virgin olive oil and 2 more TB of it
  • 1/2 c. finely minced garlic
  • 1/3 c. of Chardonnay * (options: white wine vinegar, lemon juice, white grape juice, chicken or veggie stock)
  • salt and pepper to taste
  • finely minced parsley for garnish

Heat 2 TB of olive oil in medium size saute pan (small pan with a long handle) over medium heat and cook garlic until done (3-4 min). Billy P. says that it should no longer have a bite to it to know when the garlic is fully cooked. Deglaze with *alternative choice and cook until has almost fully evaporated. Next, stir in 1/2 c. of olive oil. Garnish with parsley and season with salt and pepper and serve over cooked pasta ( really any pasta but as my preferred choices has always been Fettuccine and Angel hair).

 

HOMEMADE BROTHS

I’ve been told by others how they make their homemade broths. Though I still have back up boxes and canned broths (yes, its the brand store bought ones), I have surprisingly remembered some of these shared recipes from acquaintances. They have kindly shared with me how to make homemade broths whether it has meat or just plain veggies. I enjoy soups, so knowing how to make something as simple as broth has been embedded in my mind and it is easy! Here is the basic recipes of broth:

BEEF BROTH: 

  • 4 lbs of oven cooked beef  bones (yes, ask your butcher for help if needed!)
  • 3 carrots, roughly chopped
  • 2 yellow onion, peeled and roughly chopped
  • 5 stalks of celery, chopped
  • 2 stalks of leek, chopped
  • 2 Bay leaves
  • 2 TB of black peppercorns
  • 1 garlic clove, whole
  • salt and pepper to taste
  • 2 TB apple cider vinegar
  • 5-6 qt. of water

Preheat oven at 450 degrees and in a roasting pan, put the beef bones, carrots, onions, celery, leek, and garlic and let it roast for 30 minutes in the oven. While those items are roasting,  put the rest of the ingredients in a large stock pot with the water except the salt and pepper (that’s for later) and let it boil. Add your roasted items (even its juices and burnt flakes that has the flavor) into the boiling stock pot . Turn down to low on your stove top and let it cook for about 7 hours (the longer time the deeper the flavor). When complete, use a strainer to separate the solids from the liquid. This is when you use salt and pepper for taste. I usually use the solid ingredients for soup that day or  I make a hearty beef and caramelized onion sandwich on a Kaiser roll. For the liquid portion (beef broth), after it has cooled down to room temperature, I usually take off the fat solids (it usually is the top layer of the broth when it cools) and store the broth in quart-sized containers and freeze it (usually 6 months). If in fridge, refrigerate up to 5 days.

CHICKEN BROTH:

  • 1 whole chicken (yes, bones included)
  • 3 carrots, roughly chopped
  • 1 yellow onion, peeled and roughly chopped
  • 5 stalks of celery, chopped
  • 5 sprigs of herbs (parsley, thyme, rosemary)
  • 3 garlic cloves, whole
  • salt and pepper to taste
  • 3-4 qt. of water

Put all the ingredients in a large stock pot except the salt and pepper (that’s for later). Pour the water to just cover all the ingredients in the pot. Cook until the water boils and turn down to low on your stove top and let it cook for about 4-5 hours (I usually check if the meat has already separated). When complete, use a strainer to separate the solids from the liquid. This is when you use salt and pepper for taste. I usually use the solid ingredients for soup that day or the next day and for the liquid portion (chicken broth). After the liquid has cooled down to room temperature, I usually store the broth in quart-sized containers (I find it at Smart and Final or Costco) and it stays in the freezer for a good 3 months. If in fridge, refrigerate up to 3 days.

VEGETABLE STOCK:

  • 3 TB olive oil
  • 3 carrots, roughly chopped
  • 1 yellow onion, peeled and roughly chopped
  • 5 stalks of celery, chopped
  • 5 sprigs of herbs (parsley, thyme, rosemary)
  • 3 bay leaves
  • 1 garlic clove, whole
  • salt and pepper to taste
  • 3 qt. of water

In medium-high heat, heat the oil then put all the ingredients except the pepper and salt and water into a large stock pot. Let the ingredients cook for a good 8-10 minutes. Add the rest of the ingredients and let let it boil. Once it boils, cover and turn down the heat to low-medium and let it cook for about 1 hour (or less depending if the liquid is reduced to half of its initial height). Once the stock has reduced in size, strain the liquids from the solids. Let it cool to room temperature and store it in containers (I use qt. size containers) and freeze the veggie stock up to 3 months. If in fridge, refrigerate up to 3 days.

 

Nestle Toll House Chocolate Chip Cookies

(my memory of the Nestle Toll House Chocolate Chip bags)

Dry ingredients:

  • 2 1/4 c. all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt

Wet ingredients:

  • 1 c. butter, room temperature, softened
  • 3/4 c. brown sugar, packed
  • 3/4 c. granulated sugar
  • 1 tsp. vanilla extract
  • 2-3 large eggs (depends on the texture)

Added:

  • 2-3 c. of Nestle Toll House Semi-Sweet Chocolate morsels (depends on how chocolatey)
  • 1 c. of chopped nuts (walnuts or optional)

Preheat oven to 375 degrees F. Add all the dry ingredients in a small bowl and set aside. Add all the wet ingredients and beating in one egg at a time until creamy in consistency. Gradually beat in dry ingredients into wet ingredients. Add in “added” ingredients (chocolates and nuts) according to how much you prefer. Use a TB to round your cookies and put onto a cookie sheet (flat baking pan). Bake for 10-12 minutes (or until golden brown). Cool on cookie sheet for a couple of minutes then transfer it to a cooling rack or plate. When ready, dunk it in your choice of cold milk or eat it with a smile.

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turning my bucket lists into memories into a digital online journal (blog)

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