Simple Cooking For Single Dads

AuthorHouse

Contents

Introduction.......................................1Shopping Lists.....................................4Condiments.........................................6Seasoning..........................................7Slicing, Dicing, Peeling, etc......................8Cook's Tools.......................................9Basic Terms........................................13Approved Cheating..................................14Abbreviations......................................167 Soul Steak.......................................17Baked Chicken Thighs*..............................18Basic Gumbo........................................19Beef Stew..........................................20Beef Stroganoff....................................21Bistec Colombiano..................................22Butter Potatoes....................................23Chicken Soup*......................................24Chili..............................................25Baked Chicken Thighs...............................26Steamed Potatoes and Fish..........................27Jambalaya..........................................28Macaroni and Cheese................................29Mashed Potatoes....................................30Mashed Sweet Potatoes..............................31Meat Sauce with Pasta..............................32Meatloaf*..........................................33Pasta..............................................34Red Beans..........................................35Rice...............................................36Roast Chicken......................................37Beef Vegetable Soup................................39About the Author...................................41

Chapter One

If you have been to the grocery store and bought seasoning, vegetables and meats SKIP THIS SECTION, GO STRAIGHT TO THE RECIPES

If you are truly a novice, (or a Kitchen Chicken), here is a descriptive shopping list of items that you can use as a reference when preparing the dishes in this book.

Generally, each direction/recipe will list the ingredients you will need for each dish.

FOOD ITEMS

I. Chicken – Poultry Section of the Grocery Store

1. Whole chicken, labeled "Fryer" or "Young Chicken". Steer away from chicken labeled "Hen"

2. For Gumbo or Jambalaya, get boneless/skinless thighs

3. For Baked Leg Quarters, look for packs that have the drumstick and thigh still connected; usually labeled "leg quarters". For this dish you can also simply buy "thighs".

II. Beef

1. For Stew:

a. Most stores have pre-cut packs labeled "stew meat". This is generally fine. These packs use a cheaper cut and this can mean the meat will be a bit tougher than the better cuts. It is still tasty ...

b. However, as one butcher told me, "As long as you boil it long enough, it will get tender. Heck! You could boil an old pair of boots and if you do it long enough they'll come out tender!!" Remember that.

c. If you want to do "fancy", get a Rump Roast or Sirloin and cut it down to bite size cuts.

d. Any other cut of meat in between these two boiled alone for an hour should cook down tender enough.

2. For Meat Sauce (with Pasta Dishes) in my order of preference for low fat/best flavor (Most expensive to cheapest – in most stores)

a. ground sirloin

b. ground beef

c. ground chuck

3. 7- Steak: Ask the butcher/meat attendant for assistance; this cut may only be available in certain stores. You can use round steak as a substitute.

4. Roast

a. Bottom roast

b. Chuck roast

III. Sausage

1. Pork Sausage (Hickory smoked is very tasty)

2. Pork/beef combination ( a little less fat)Turkey Sausage (Smoked and made to taste like pork: HEALTHIER)

3. Anduille (for gumbo only)

IV. Pork

1. For simple Roast Pork, get a Sirloin Roast, boneless, or

2. Picnic Roast, this one will cook "fork tender"

3. Pork chops (for frying)

V. Veggies

1. Fresh

Potatoes: White Russet Potatoes, 5 lb. bag (there are others you can try) Carrots ... Pack of about 10 Celery ... comes in a "bunch" Green Onions ... come in a "bunch" White Onions, Yellow Onions, Purple Onions ... buy them singly (Though some are sold in bags of 6 or 8, I would recommend singly at first. If you find you like slicing and chopping, then get the bag.)

2. Frozen Vegetables

You will need to experiment to see which veggies will suit the palates you are cooking for, especially if you are a single dad cooking for picky eaters. Generally, the usual vegetables you will need are

a. Lima Beans (baby limas or regular limas)

b. Kernel Corn (or corn on the cob)

c. Green Beans

d. Mixed Vegetables

e. Broccoli

f. Black Eyed Peas

g. Butter Beans

h. Peas

i. Yellow Squash

j. Zucchini

k. Spinach

VI. STAPLES (things to always have around)

1. Rice – White rice, long grain

2. Beans – Best if bought in dry form Red Beans (aka kidney beans), Great Northern or Navy Beans, White Lima Beans

3. Pasta – Each pasta dish will call for a specific pasta. The directions will say which one. Here are some examples: spaghetti, linguini, rotinni, and ziti (pick pasta by name).

4. Tomato Sauce – 8 oz. can. Keep two or three in your pantry all the time.

5. Rotel (brand) This is a tomato and chili combination, sometimes sold as generic; used to add spice to a number of dishes. I usually use the "Original" which is spicy enough. You will need to experiment. There is "mild", "original", and "hot"; also, "Original" and "Chunky" (that sort of depends on whether you like tomatoes)

6. Packaged Bread Crumbs – These come in different flavors. Start with basic, and let your taste buds guide you to other flavors.

VII. CONDIMENTS/SPICES

This aspect of cooking can get complicated by personal tastes, especially if you are trying to satisfy finicky eaters. The best approach is to start with the basics and add-in small increments that taste good to you and the ones for whom you are cooking. That is what is meant "to taste". Or, you can do what I did: I introduced my girls to what I thought was good AND, they adjusted. I was fortunate because they were not too finicky with regard to spices, and seemed to enjoy the flavors I introduced them to.

1. Bare Bone Basics - Iodized Salt and Black Pepper.

2. Your List – Fill in the blank with your favorites....

3. My List:

Throw caution to the wind and try my standard set of spices and condiments. They are the ones I use for the dishes in this book. It's your call, adventure or caution.....

a. Garlic and Parsley Salt (McCormick makes a good blend; 12 oz.)

b. Tony Chachere's Original Blend. It contains: salt, red pepper, black pepper, chili powder and garlic. If you cannot find it call them at 800-551-9066.

c. Garlic Powder (granulated, several brands make an adequate powder;10 oz)

d. Ground Cumin (2 or 3 oz)

e. Chicken Flavored Bouillon (I prefer the powdered form by Knorr); some people prefer the cubes. The powder dissolves more easily. Both are comparable in flavor.

f. Dried parsley Flakes

g. Shrimp and Crab Boil (concentrated liquid; by Zatarain's; 8 oz.)

h. Whole Dry Bay Leaf (Rex makes a nice large 16 oz. jar)

i. Oregano; used in tomato sauces

j. Basil, also used with tomato...