The kitchen
Simple everyday recipes
Sandwiches
Follow the stacking order for better results
- Club sandwich lite (easier to digest)
- bread
- sliced hard-boiled egg
- ham
- tomato
- iceberg salad
- bread
- sliced hard-boiled egg
- ham
- tomato
- iceberg salad
- bread
- Sweet 'n' savoury
- bread
- honey
- soft cheese (Brie, Caprice, etc)
- prosciutto
- soft cheese
- honey
- bread
- Artichokes
- bread
- tartar sauce
- marinated artichokes
- ham
- tartar sauce
- bread
Quick ideas
For whenever you already have a base dish and you wanna add something to it; meant to work with things you may already have in the house, such as leftovers and staple foods. Pick and choose depending on your taste- Instant noodles
- - spices: paprika, curry
- - protein: scrambled eggs, chicken, bacon, cheddar
- - veggies: soybean sprouts, sliced/cubed onions, (cherry/) tomatoes
- Couscous
- - spices: paprika, turmeric
- - protein: chicken
- - veggies (base): broccoli, cauliflowers, zucchini, carrots, chickpeas
- - veggies (savory): onions, garlic
- - veggies (sweet): (cherry/) tomatoes
Pasta
Note: salt the water in which you boil the pasta before you boil it- Tuna and onions
- - ingredients: pasta (short, rigata is preferable); olive oil; onions; canned tuna; (optional) olives
- set the pasta water on the stove and put olive oil in a pan on low heat; while they heat up, cut the onions (if the oil starts bubbling before you're done, move the pan)
- add onions to the pan (cover it if you prefer them to be softer); when the water boils, add pasta and set a timer following the instructions on the package
- when the onions are almost cooked, add the canned tuna; if it's "natural" (i.e. without oil or salt), add salt to the pan to taste; this is also when you may add the olives
- when the timer is done, drain the pasta and add it to the pan; mix it until it's even and you're done
- NOTE: be careful not to let the onions burn: stir them frequently and move the pan away from the fire if necessary
Sapasui
Samoan noodles- Ingredients
- - rice vermicelli
- - oil
- - garlic, minced
- - white onions, sliced
- - meat (chicken, beef, or pork)
- - ginger
- - soy sauce
- Instructions
- - add oil (and water, if necessary) to the pan or pot
- - add onion and garlic to pan
- - cut meat into bite-sized cubes and add to pan (add earlier if the chunks are thicker and not chicken, later if they're thin and poultry)
- - peel and crush ginger
- - add ginger and enough soy sauce to cover the meat; leave it to cook
- - soak vermicelli in cold water and cut it into smaller chunks with scissors
- - add vermicelli and a cup of water per serving
- - let it cook and occasionally stir (this depends on the cooking time of the noodles); add water if it gets too dry
- - serve
- Ginger-free adjustments
- - prepare the meat first, and leave it in a bowl covered in tumeric
- - proceed as per the previous instructions sans the ginger
- - after adding the soy sauce, add tumeric to taste
Poi
Hawaiian staple dish- Ingredients and tools
- - taro
- - water
- - a bowl
- - a pot or steam cooker
- - (recommended) a vegetable brush (or oyster brush)
- - a food processor (recommended: an immersion blender)
- Instructions
- - thoroughly clean the taro from dirt, preferably with a brush
- - boil or steam the taro until it's as soft as a boiled potato (the cooking time depends on the size of the taro; check it with a fork every 10 minutes)
- - once it's soft, take it out and peel it (the peel should be coming off very easily now, but you can use a knife to grab the initial flap and gently pull it off for a tidier clean)
- - mash the taro; you can use any tool
- - once it's homogenous, add water while you keep mixing and/or stirring
- - keep adding water to taste; poi is typically classified by how many fingers you need to pick it up (one, two, three)
- - you've made fresh poi; eat it as-is or store it in the fridge covered by a thin layer of water to keep the flavour subtle and mild
- - if you want sour poi (which goes well with fish), leave it at room temperature (covered by a thin layer of water and a napkin, cloth, etc) for a day, then check the flavour