Noodle Stirfry

Ingredients and Materials:
Ramen
Any sort of pan that holds water, with a top.

Optional:
Vegetables (cooked or frozen)
Greens (cooked)
Miso
Egg

Directions:
Bring a little bit (1 cup or less) of water to a boil with the flavor packet from the ramen if you're using it. Put in noodles and any veggies or greens. Cover and let steam until the liquid is gone, but the noodles should not be dry.
If you like, add an egg and scramble it into the noodles. Remove from heat and mix/mash in miso. Serve hot.

Simple Cookies

These are basic cookies. Nothing special about them, so add whatever you like.


Ingredients and Materials:
Flour (~ 1 1/2 cups)
Butter (~ 3/4 stick or 1/3 cup)
Sugar (to taste)
an Egg

Intructions:
Preheat oven to 350ºf.
Normally, people tell you to leave a stick of butter out over night and use it when it's at room temperature, but I'm not patient and bad at thinking ahead. So take your cold butter and melt it in a pan over minimal heat just until liquid.
While it's heating, sift and mix the flour and sugar. Add the liquid butter to the flour and mix in well. After it's congealed somewhat, add the egg (you'll start to cook the egg unless the butter's cooled) and mix in until the dough comes together. If you're having trouble getting it all to stick together, use your hands to Squish it together.
Roll it into balls, or roll it out and use a cookie cutter, or just take spoonfulls and put them on a greased baking sheet. Bake for about 10 minutes.

New Mexican Eggy in a Basket

Ingredients and Materials:
Eggs
Tortillas
Oil
Skillet or flat Griddle
Cheese (optional)
Oregano (optional)


Instructions:
Put the pan over low heat. Coat it in oil, then salt and pepper it with some oregano.
Put the tortilla in the pan until barely warm, then flip it. Crack an egg into the middle of the tortilla and sprinkle cheese over it. Fold the tortilla over the egg.
When the egg is firm enough that it's not in danger of falling out, flip. Let cook (flipping occasionally) until both sides are browned.
Serve Hot.

Be Back Soon

Apologies for not posting in so long. I have some very bad excuses for this lapse.
My life took a very chaotic turn in mid-April, and I stopped posting because my mind wasn't on food. I have this bad habit of not eating when I'm anxious or stressed. That's how it started.
Then I moved into as house with a family whose lives don't revolve around food. That's very different from me. My family... we don't really work like a conventional family, but I can almost guaranty that our best bonding moments are when we're bickering or in the kitchen. Better yet both. When I left my parents' house, I kept a household with guests for dinner at least once a week. I'm a little out of my element here.
On top of that, this household watches cooking shows. Cooking Dramas (competitions), no less. I've learned that I don't really like cooking dramas. It isn't that they're not entertaining, because they are. It's that they cook things with the wrong intention. The format of the competition dictates that they cook New things. As a result, they end up cooking with the aim of "I want to make something beautiful, unique, and innovative." Great. But is it edible?
To my horror, I realized that I'd started imitating this approach. I don't Need to cook something that's weird and fanciful. I Need to cook something that I want to eat. To make a long story short, none of my recipes were coming out right. They were all the wrong textures, and never really what I was craving, or what I need to function properly.
Even if they did come out right, I had no one to feed but myself. Everyone in this household is independent. They cook for themselves; each individually.
Cooking is the best way I know to show my love and appreciation for people. And eating and enjoying food is the best way I can think of to acknowledge that appreciation. Just tasting something and loudly proclaiming yum doesn't count. Food is nourishment. When you cook for someone it's saying "I want to stimulate all of your senses", but it's also saying "I want to be a part of your continuing existence." Food IS Love. Food should never be served in sample sizes or on tasting plates. It should be served in hearty portions that are meant to be a meal.
So, if no one's eating the food I make, what's the point of cooking? The point became to make things that are difficult, pretty to look at, and weird. Not to make things that are delicious and nourishing. Like I said, nothing came out right.
So that's why I haven't been keeping up. Lame, I know. But if I can't get a custard to come out right, I'm not going to post the recipe for it. I'm not going to be Able to post the recipe for it.
I'll have my own house again soon. With people to cook for over all the time. :) I should be back soon.


For those who don't know, dining at my house works sort of like a pot-luck:
1. Everyone brings ingredients,
2. I cook.
I might request some specific things, sometimes, but if you're craving something, bring it by. *grin*


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Quiche

Ingredients:
Eggs
Vegetables
Pie Crust (I made mine out of a box, but only because I couldn't find a frozen one)
Cream Cheese
Other Cheese
Whatever else you want to put in

Instructions:
Spread a layer of cream cheese on the bottom of the pie crust. You may have to let it warm up first so that you don't break the crust.
Put whatever you like in the crust; I put potatoes, veggie-sausage, artichoke hearts, garlic and onion goat-cheese in the one I made.
Fill the crust with beaten eggs. Start low, but don't underestimate the size of a 9" crust. It took me a full dozen eggs to fill mine.
Cover the top with shredded cheese (cheddar, mozzarella, parmesan... these all work well) and garnish as you like.
Put in the oven at 375º until egg has firmed and a knife comes out clean. Check it at an hour.


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