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Just made Chicken and Waffles for The Boy and myself. Little phoned in by using frozen chicken strips, but did make homemade cornmeal waffles. Top with maple syrup and eat together.
Considering one of the last times I cooked ended up with me contracting food poisoning and being physically sick at work, I've taken my foot off the pedal whenever I can avoid cooking anything from scratch. However, with my new job approaching, I will need to cook something in a big batch for lunches throughout the week.
I thought chilli (because I make an absolutely cracking chilli ) but it might be too heavy considering I'll be on the phone all day. Anyone here have any advice? I'm thinking rice based, but I'm open to suggestions
G.A
This message was edited 1 time. Last update was at 2017/01/21 23:57:36
General Annoyance wrote: Considering one of the last times I cooked ended up with me contracting food poisoning and being physically sick at work, I've taken my foot off the pedal whenever I can avoid not cooking anything from scratch. However, with my new job approaching, I will need to cook something in a big batch for lunches throughout the week.
I thought chilli (because I make an absolutely cracking chilli ) but it might be too heavy considering I'll be on the phone all day. Anyone here have any advice? I'm thinking rice based, but I'm open to suggestions
G.A
Thai Green Curry? It's really easy to make and if you have a big pan (or ideally a wok) you can make loads.
The Laws of Thermodynamics:
1) You cannot win. 2) You cannot break even. 3) You cannot stop playing the game.
Colonel Flagg wrote:You think you're real smart. But you're not smart; you're dumb. Very dumb. But you've met your match in me.
If you like chili, you could just make a milder batch. I know it sounds blasphemous.
Or instead of a hearty chili, go for something lighter. I make a white chili that’s somewhere between a soup and a stew.
White Chili
6 c. (3 cans) northern white beans
4 c. chicken broth (or less if you want more of a stew than a soup)
2 cloves garlic, chopped (optional)
2 medium onions, chopped
1 T. oil
2 (4 oz.) cans chopped green chilies
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. cloves
1/4 tsp. cayenne pepper
4 c. diced cooked chicken
garnish:
grated jack cheese. Salsa, sour cream
Sauté onion in oil. Add remaining ingredients and simmer until desired thickness. Garnish each bowl with a generous helping of grated cheese, hot salsa and some sour cream. Less chicken broth and more chicken will turn this into a stew from a soup.
(While the recipe calls for cooked chicken, I just start by cooking it up in the bottom of the pot, and then adding everything else)
I make a few things for lunch that are cheap, easy and don't require to be refrigerated while at work.
Chickpea curry-standard curry spices, onions, tomato and a tin of chickpeas cooked gently for at least 40 minutes eaten with flat bread strips (home made is nicer and cost literally pennys but its a lot easier to buy them). Better reheated but you can have it cold as well.
Baked vegetables and pasta-cherry tomatoes, sliced onions, garlic and cubed carrots wrapped in tin foil and oven baked for about 40 minutes. Mix with cold pasta before you leave for work and that's about it.
Vegetable soup-any veg that is on special offer in the supermarket chopped fairly small, fried, seasoned and then simmered in stock for a 'while' and then liquidised. This does require reheating though.
This message was edited 1 time. Last update was at 2017/01/22 01:20:13
Get a good thai green curry paste (if you're veggie/cooking for a veggie make sure you get one which is suitable i.e. doesn't have fish sauce in it). I quite like the Blue Dragon one though this is not suitable for veggies.
Get some tins of coconut milk or a block of coconut cream with which to make milk. The coconut milk is easier but the cream can give you a bit of wiggle room to make more milk to tone it down if you accidentally make it spicier than you intended.
For the meat part your best bets are chicken or tofu. For vegetables, I like using sugarsnap peas/mangetout and baby sweetcorn. You can often find them packed together in tescos and sainsburys so get enough of them for however much you want to make. Tenderstem broccoli also goes very well. Potato can also be added and will bulk it out quite a bit. You can add extra chillies if you want.
Cooking is really simple, heat up a little bit of the curry paste (not a lot, we're just using it to get a bit of oil in the pan, maybe a teaspoon or two max) in a large high sided frying pan (or wok if you have one, if you don't then get one they are amazingly useful ).
Then chuck in the chicken and the curry paste (a tablespoon per 400ml of milk you intend to use unless you want it very hot in which case add extra for preference) and cook until the chicken is cooked.
Then tip in the the vegetables, fry for a couple of minutes and get them all mixed up in the paste then tip in the coconut milk, give it a good stir to get the paste circulating in the milk and bring to a simmer. Leave it simmering until the vegetables are cooked, stirring it occasionally. Shouldn't take too long.
If you're using potatoes then parboil them beforehand. If you're using tofu then cut them into cubes or strips, cook them in the couple of teaspoons of curry paste then set them aside and add them back in towards the end of the simmering, basically just heating them back up in the curry so they don't disintegrate.
Serve with rice (Jasmine is perfect).
This message was edited 2 times. Last update was at 2017/01/22 01:23:53
The Laws of Thermodynamics:
1) You cannot win. 2) You cannot break even. 3) You cannot stop playing the game.
Colonel Flagg wrote:You think you're real smart. But you're not smart; you're dumb. Very dumb. But you've met your match in me.
Silent Puffin? wrote:I make a few things for lunch that are cheap, easy and don't require to be refrigerated while at work.
Chickpea curry-standard curry spices, onions, tomato and a tin of chickpeas cooked gently for at least 40 minutes eaten with flat bread strips (home made is nicer and cost literally pennys but its a lot easier to buy them). Better reheated but you can have it cold as well.
Baked vegetables and pasta-cherry tomatoes, sliced onions, garlic and cubed carrots wrapped in tin foil and oven baked for about 40 minutes. Mix with cold pasta before you leave for work and that's about it.
Vegetable soup-any veg that is on special offer in the supermarket chopped fairly small, fried, seasoned and then simmered in stock for a 'while' and then liquidised. This does require reheating though.
Those sound pretty great! I'm not sure exactly what facilities the office has, but I'm sure there has to be a microwave kicking about somewhere...
I have about 3 and a half weeks before I start there, so I have plenty of time to try those out
A Town Called Malus wrote:Ummmmm, I kinda just wing it really.
Get a good thai green curry paste (if you're veggie/cooking for a veggie make sure you get one which is suitable i.e. doesn't have fish sauce in it). I quite like the Blue Dragon one though this is not suitable for veggies.
Get some tins of coconut milk or a block of coconut cream with which to make milk. The coconut milk is easier but the cream can give you a bit of wiggle room to make more milk to tone it down if you accidentally make it spicier than you intended.
For the meat part your best bets are chicken or tofu.
For vegetables, I like using sugarsnap peas/mangetout and baby sweetcorn. You can often find them packed together in tescos and sainsburys so get enough of them for however much you want to make. Tenderstem broccoli also goes very well. Potato can also be added and will bulk it out quite a bit.
You can add extra chillies if you want.
Cooking is really simple, heat up a little bit of the curry paste (not a lot, we're just using it to get a bit of oil in the pan, maybe a teaspoon or two max) in a large high sided frying pan (or wok if you have one, if you don't then get one they are amazingly useful ).
Then chuck in the chicken and the curry paste (a tablespoon per 400ml of milk you intend to use unless you want it very hot in which case add extra for preference) and cook until the chicken is cooked.
Then tip in the the vegetables, fry for a couple of minutes and get them all mixed up in the paste then tip in the coconut milk, give it a good stir to get the paste circulating in the milk and bring to a simmer. Leave it simmering until the vegetables are cooked, stirring it occasionally. Shouldn't take too long.
If you're using potatoes then parboil them beforehand. If you're using tofu then cut them into cubes or strips, cook them in the couple of teaspoons of curry paste then set them aside and add them back in towards the end of the simmering, basically just heating them back up in the curry so they don't disintegrate.
Serve with rice (Jasmine is perfect).
Well aren't you a superstar typing all that out I'm not a veggie, and I'm pretty sure my brothers are fine with Green Curry (not that they'd get any ) Thanks a bunch Malus
Get a good thai green curry paste (if you're veggie/cooking for a veggie make sure you get one which is suitable i.e. doesn't have fish sauce in it). I quite like the Blue Dragon one though this is not suitable for veggies.
Get some tins of coconut milk or a block of coconut cream with which to make milk. The coconut milk is easier but the cream can give you a bit of wiggle room to make more milk to tone it down if you accidentally make it spicier than you intended.
For the meat part your best bets are chicken or tofu.
For vegetables, I like using sugarsnap peas/mangetout and baby sweetcorn. You can often find them packed together in tescos and sainsburys so get enough of them for however much you want to make. Tenderstem broccoli also goes very well. Potato can also be added and will bulk it out quite a bit.
You can add extra chillies if you want.
Cooking is really simple, heat up a little bit of the curry paste (not a lot, we're just using it to get a bit of oil in the pan, maybe a teaspoon or two max) in a large high sided frying pan (or wok if you have one, if you don't then get one they are amazingly useful ).
Then chuck in the chicken and the curry paste (a tablespoon per 400ml of milk you intend to use unless you want it very hot in which case add extra for preference) and cook until the chicken is cooked.
Then tip in the the vegetables, fry for a couple of minutes and get them all mixed up in the paste then tip in the coconut milk, give it a good stir to get the paste circulating in the milk and bring to a simmer. Leave it simmering until the vegetables are cooked, stirring it occasionally. Shouldn't take too long.
If you're using potatoes then parboil them beforehand. If you're using tofu then cut them into cubes or strips, cook them in the couple of teaspoons of curry paste then set them aside and add them back in towards the end of the simmering, basically just heating them back up in the curry so they don't disintegrate.
Serve with rice (Jasmine is perfect).
I recon i'll have a bash at that too - cheers for sharing!
https://www.youtube.com/channel/UC-px27tzAtVwZpZ4ljopV2w "ashtrays and teacups do not count as cover"
"jack of all trades, master of none; certainly better than a master of one"
The Ordo Reductor - the guy's who make wonderful things like the Landraider Achillies, but can't use them in battle..
Looks lovely though - another thing I'll have to try!
It's not real cooking unless some of it is dribbling down the side of the pan
Also, I blame not having a wooden spoon. Only got plastic ones at the moment (my wooden ones seem to have got lost between leaving my uni house in Canterbury and coming to Bristol) which are way too flexible for effective stirring
This message was edited 1 time. Last update was at 2017/01/22 22:17:08
The Laws of Thermodynamics:
1) You cannot win. 2) You cannot break even. 3) You cannot stop playing the game.
Colonel Flagg wrote:You think you're real smart. But you're not smart; you're dumb. Very dumb. But you've met your match in me.
A Town Called Malus wrote: It's not real cooking unless some of it is dribbling down the side of the pan
Well, thank god I'll never end up cooking with you (hopefully)
Also, I blame not having a wooden spoon. Only got plastic ones at the moment (my wooden ones seem to have got lost between leaving my uni house in Canterbury and coming to Bristol) which are way too flexible for effective stirring
I also only have plastic spoons - some of them are flexing garbage, but others can be pretty sturdy and reliable; the trick I've found is to gently move the spoon around the pan, lowering it in gradually and building momentum so you don't get any spillover.
Shorter plastic spoons are the best if you can't get some new wooden ones anytime soon - they can take a lot more force and bend a lot less
Flawless victory! Waffle makers can be fun plus I have so many memories of them with my mom. Thanks for that memory reminder MDG. Miss them both.
-"Wait a minute.....who is that Frazz is talking to in the gallery? Hmmm something is going on here.....Oh.... it seems there is some dispute over video taping of some sort......Frazz is really upset now..........wait a minute......whats he go there.......is it? Can it be?....Frazz has just unleashed his hidden weiner dog from his mini bag, while quoting shakespeares "Let slip the dogs the war!!" GG
-"Don't mind Frazzled. He's just Dakka's crazy old dude locked in the attic. He's harmless. Mostly."
-TBone the Magnificent 1999-2014, Long Live the King!
A waffle maker is my one guilty kitchen appliance. There is no real need for one. Pancakes are similar enough for day-to-day consumption. If I desperately need a waffle, I can always go out for breakfast. It takes up space in the cabinets, and only does one thing*
But I do love me some waffles.
As a perk, waffles also reheat much better then pancakes. So you can make a big batch on the weekend, and just toss the extras in the freezer. Slap them in the toaster, and a crunchy yummy breakfast is not far way.
Fun thing I need to try: When I was talking to my brother about making chicken and waffles, he told me that the cafeteria at his job just got a waffle iron and were doing lunch specials with it. Open-faced pulled pork BBQ, on a waffle. Genius. All the nooks and crannies of the waffle will keep the meat/sauce contained, and it has enough structure not to turn into a soggy mess. Next time I make pulled pork, I’m so doing this.
* I have used my waffle iron to make corned beef hash. Gets it nice and crispy, without adding a lot of oil/fat. Used it to make an Egg Benedict type breakfast, but replacing the Canadian bacon with corned beef.
A Town Called Malus wrote: It's not real cooking unless some of it is dribbling down the side of the pan
Well, thank god I'll never end up cooking with you (hopefully)
Also, I blame not having a wooden spoon. Only got plastic ones at the moment (my wooden ones seem to have got lost between leaving my uni house in Canterbury and coming to Bristol) which are way too flexible for effective stirring
I also only have plastic spoons - some of them are flexing garbage, but others can be pretty sturdy and reliable; the trick I've found is to gently move the spoon around the pan, lowering it in gradually and building momentum so you don't get any spillover.
Shorter plastic spoons are the best if you can't get some new wooden ones anytime soon - they can take a lot more force and bend a lot less
Woodern spoons are a help...
Though I found. Dish wash one regulary for 2 years its bends the wood banana shaped with a curve..
Random things only a uni student could of done.
Sgt. Vanden - OOC Hey, that was your doing. I didn't choose to fly in the "Dongerprise'.
"May the odds be ever in your favour"
Hybrid Son Of Oxayotl wrote:
I have no clue how Dakka's moderation work. I expect it involves throwing a lot of d100 and looking at many random tables.
FudgeDumper - It could be that you are just so uncomfortable with the idea of your chapters primarch having his way with a docile tyranid spore cyst, that you must deny they have any feelings at all.
I can’t say life is good, but it’s at least passible for now.
Hearty soups and comfort foods are good for the soul.
Custard is... Yummy custard, him of vanilla...
Winter heaven.
Sgt. Vanden - OOC Hey, that was your doing. I didn't choose to fly in the "Dongerprise'.
"May the odds be ever in your favour"
Hybrid Son Of Oxayotl wrote:
I have no clue how Dakka's moderation work. I expect it involves throwing a lot of d100 and looking at many random tables.
FudgeDumper - It could be that you are just so uncomfortable with the idea of your chapters primarch having his way with a docile tyranid spore cyst, that you must deny they have any feelings at all.
Custard is... Yummy custard, him of vanilla...
Winter heaven.
If I’m going to go for a comfort food desert, I’d go with an apple crisp. Maybe berry, but I do like the apple better.
In the fall after picking apples, we cut, measure, spice and freeze ziplock bags of apple pie filling. So later in the year we can just thaw one out, slap it in a pie crust, and have an instant desert. Of if I’m feeling too lazy to fuss with a pie crust, just a crisp.
Custard is... Yummy custard, him of vanilla...
Winter heaven.
If I’m going to go for a comfort food desert, I’d go with an apple crisp. Maybe berry, but I do like the apple better.
In the fall after picking apples, we cut, measure, spice and freeze ziplock bags of apple pie filling. So later in the year we can just thaw one out, slap it in a pie crust, and have an instant desert. Of if I’m feeling too lazy to fuss with a pie crust, just a crisp.
Custard is quick and easy. and the touch of vanilla is plain nice.
its filling, warm and takes all of 5 minutes
that's a perfect winter food
Sgt. Vanden - OOC Hey, that was your doing. I didn't choose to fly in the "Dongerprise'.
"May the odds be ever in your favour"
Hybrid Son Of Oxayotl wrote:
I have no clue how Dakka's moderation work. I expect it involves throwing a lot of d100 and looking at many random tables.
FudgeDumper - It could be that you are just so uncomfortable with the idea of your chapters primarch having his way with a docile tyranid spore cyst, that you must deny they have any feelings at all.
Custard is... Yummy custard, him of vanilla...
Winter heaven.
If I’m going to go for a comfort food desert, I’d go with an apple crisp. Maybe berry, but I do like the apple better.
In the fall after picking apples, we cut, measure, spice and freeze ziplock bags of apple pie filling. So later in the year we can just thaw one out, slap it in a pie crust, and have an instant desert. Of if I’m feeling too lazy to fuss with a pie crust, just a crisp.
Custard is quick and easy. and the touch of vanilla is plain nice.
its filling, warm and takes all of 5 minutes
that's a perfect winter food
Problem is, I’m not a huge fan of custard. I know, filthy colonial heretic. I do like some custard-adjacent things, like quiche and bread pudding.
Ultramarines, 3rd Co. and friends, 16k+ 
4k 
4k Points
Competition Index
) but it might be too heavy considering I'll be on the phone all day. Anyone here have any advice? I'm thinking rice based, but I'm open to suggestions 
) Thanks a bunch Malus 
