New at cooking...need easy but healthy recipes.?

Question

I'm 22 years old and just moved out on my own. My mother worked in the hospital full time and never really had a chance to show me how to cook. My father has been disabled for 20 years, so he was also unable to show me how to cook. I need simple but healthy ideas for a single person.

Answer 1

Hm. Neat!

Okay,how about a stir fry? =)

Get whatever sort of veggies you'd like to make,together. I like broccoli,carrots,onions and that sort. Warm about 1 tablespoon of vegetable oil in a skillet. Toss it all together in a skillet until it's as tender as you like. You can add whatever sort of oils,spices,or sauces you like,too (though soy sauce is sort of a usual one-there's lots of 1/2 less sodium soy sauces out there,now adays).

Fried rice isn't hard,either. Cook a couple of scrambled eggs and as much rice as you'd like. Warm a tiny bit of oil (just enough to coat the bottom of the pan) in a pan,toss the rice in and let it cook. Throw a generous amount of soy sauce,teriyaki,anything like that ontop,then cut the eggs into it (toss them on top and just stab them repeatedly with the spatula you're using,they'll break up nicely). You can put onions or anything else you want in there as well.

Chicken and noodles is easy,too. Boil some chicken breasts (or legs,or whatever) for about 2-3 hours on medium heat (just so it starts to boil and keeps steaming the whole time). Seperate the chicken and tear it off the bone into pieces. While you're doing that,let some dumpling/egg noodles cook in the broth you just made. Season it however you like,throw the chicken back in and voila. Dinner. =)

Answer 2

Epicurious.com is a great place.

Also there is a book by Betty Crocker cookbook called 5 ingredient meals that you can buy at the bookstore.

One thing I always tell someone new to this type of stuff is read the recipe first...get acquainted with it...and then begin. Cooking really is more about following directions then being good at it. Now becoming GREAT at cooking just takes practice. Good luck, and you will do fine.

Answer 3

My favourite recipe:
Marinate some chicken wings/drumsticks in chopped garlic and ginger, and soy sauce (add some water otherwise it would be really salty). Then roast with honey. This makes great finger food/starters/picnic food, so ideal for entertaining aswell, just serve with a green salad and potato salad (boil some new potatoes, once cooled mix with chopped spring onions, black pepper and mayo)


A quicker recipe:
Place some chicken breasts (1 per person) into an ovenproof dish with broccoli and carrots. Mix a can of Campbells chicken soup according to the label and stir in a pinch of curry powder, then add to the chicken and veg. Bake in the oven for 45mins to an hour on 190C. Serve with jacket potatoes. Yummy!

Answer 4

Get yourself a basic, general purpose cook book, such as The Joy of Cooking, so you can read about basic stuff.

Watch the Food Network, I highly recommend 30 Minute Meals, as Rachael Ray does everything right there, and specializes in healthy and fast recipes. You might also want to try some of her books, as well. Food Network also has a website -- look around it for Beginner info.

Start simply, with just basic things.

Things like rice and pasta have basic "How to cook this stuff" instructions on the packages, as well as fancier recipes.

Most recipes assume you understand the basic terms and concepts, which is why I recommend your getting a basic cookbook, to use as a reference.

About the Fried Rice recipe someone who answered before me gave -- just to be clear, first cook the rice according the instructions on the package (twice as much water as rice, get the water boiling, add salt, add rice, cover, turn heat low, cook for 20 minutes).

Here's one to get you started:

Put on water, in a big pot, high heat to get it boiling.

Dice an onion and mince 2 cloves of garlic. (Can also dice some bell pepper, celery)

Put Olive Oil in a fry pan, and get it hot on medium heat.

Put onion (and other vegs) in pan. Cook until the onions are soft and beginning to brown. Add garlic.

Add ground meat, let it brown. Flip if and break it into pieces, let other side brown.

Add wine, and scrape up brown stuff from bottom of pan, if necessary.

When the wine has mostly evaporated, add 3 cans of tomato sauce.

When water has boiled, add salt and pasta. (Follow directions on pasta for cooking time.)

To sauce, add oregano, marjoram, a bay leaf, sage, and thyme.

Let sauce cook for five - ten minutes.

Thaw frozen spinach, take half the box, and squeeze out all the water you can.

Add it to the sauce, mixing it up.

Drain pasta, put on plate, with sauce (which you'll have extra of for other nights -- it freezes well, too). Top with Parmesan cheese.

Quiche is easier than you'd think -- I start with store bought, frozen pie crust.

Try to make lots, and put leftovers in refrigerator and freezer.

Creme of Chicken soup has a recipe: saute onion and garlic, put in large baking pan, add soup and water, rice, frozen veggies, top with chicken breasts and grated cheese, put in oven.

Meal in Once, and good leftovers.

Lots of soups also have simple recipes on their labels.

After you get the hang of things, you can start to be inventive.

Answer 5

You can get a cook-book at any bookstore or any where they sell books. Try Rachael Raes' 30 minute meals. They are simple and fast.

Answer 6

I thought of a site that may come in handy - so many recipes serve no less than 4. You'll only have leftovers once with their recipes!
http://www.cookingfor2.com
Here are some of my own recipes - for 1 or 2 servings...

"Baked Garlic Green Beans" - 2 servings

1 tbsp. olive oil
1 1/2 tsp. cider vinegar
1 tsp. dried minced onion
1 garlic clove; minced
1/4 tsp. salt
Dash pepper
1 1/2 cups frozen cut green beans; thawed
1 tbsp. dry bread crumbs
1 tbsp. grated Parmesan cheese
1 tsp. butter; melted

In small bowl, combine oil, vinegar, onion, garlic, salt and pepper. Add beans; toss to coat. Transfer to a greased 3-cup baking dish. Combine bread crumbs, Parmesan and butter; sprinkle over beans. Bake, uncovered, at 350* for 10-15 minutes or until heated through.


"Thai Shrimp and Cabbage" - 1 serving

1 cup shredded cabbage
3 tsp. vegetable oil; divided
1 slice onion; halved
1 garlic clove; minced
8 uncooked large shrimp; peeled and deveined
2 tbsp. water
1 tbsp. soy sauce
1 tbsp. minced fresh cilantro (parsley)
1/8 tsp. crushed red pepper flakes

In small skillet, stir-fry cabbage in 1 tsp. of the oil for 2 minutes or until tender; remove and keep warm. In same skillet, stir-fry onion and garlic in the remaining oil until tender; add shrimp, water and soy sauce. Stir-fry for 2 to 3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve over cabbage.


"Mini Salmon Loaf" - 2 servings

3/4 cup chopped celery
1/2 cup chopped onion
2 tbsp. vegetable oil
1 (7 1/2 oz.) can salmon; drained, bones and skin removed
1 egg; lightly beaten
2 tbsp. milk
1 cup soft bread crumbs
1/4 tsp. salt
1/4 tsp. pepper
DILL SAUCE:
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp. lemon juice
1 tbsp. milk
2 tsp. snipped fresh dill
1/2 tsp. sugar
1/8 tsp. pepper

In skillet, saute celery and onion in oil until tender. In bowl, combine salmon, egg, milk, bread crumbs, salt, pepper and celery mixture. Transfer to a greased 5x3x2" loaf pan.
Bake at 350* for 40-45 minutes or until a knife inserted near the center comes out clean. In small bowl, combine sauce ingredients; serve with salmon loaf.


"Jam 'n' Cream French Toast" - 1 serving

2 tbsp. cream cheese; softened
2 thick slices cinnamon-raisin bread
2 tbsp. strawberry jam
1 egg
1 tbsp. butter
Maple syrup (optional)

Spread cream cheese on one slice of bread; spread jam on the other slice. Place jam side down over the cream cheese. In shallow bowl, beat egg; dip both sides of bread into egg.
Melt butter in a skillet; cook bread for 3 to 4 minutes on each side or until golden brown. Serve with syrup, if desired.


"Miniature Ham Loaf" - 2 servings

1 egg
1 small carrot; shredded
1/4 cup chopped onion
1/3 cup seasoned bread crumbs
1 tbsp. dried parsley flakes
1 tsp. prepared mustard
1/2 lb. ground fully cooked ham
1 (8 oz.) can unsweetened sliced pineapple
1 tbsp. brown sugar
1 tsp. cornstarch
1 tbsp. butter
1 tbsp. lemon juice

In small bowl, combine first 6 ingredients. Crumble ham over mixture and mix well. Shape into a loaf and place in a greased baking dish. Bake at 350* - 20 minutes.
Meanwhile, drain pineapple, reserving juice; set pineapple aside. In small saucepan, combine brown sugar, cornstarch and the reserved juice until smooth. Bring to boil; cook and stir 1 minute or until thickened. Stir in butter and lemon juice.
Brush over ham loaf; top with 3 pineapple slices. (Save remaining pineapple for another use.) Bake 10-15 minutes longer or until a meat thermometer reads 160*. Let stand 5 minutes before slicing.


"Goldenrod Broccoli" - 2 servings

2 cups fresh broccoli spears
1 hard-cooked egg
1 1/2 tsp. butter
2 tsp. all-purpose flour
1/4 tsp. salt
Dash pepper
1/4 cup evaporated milk
3 tbsp. water
1/4 cup mayonnaise
2 tbsp. shredded Cheddar cheese
Dash Worcestershire sauce

Place broccoli in a steamer basket; place in a small saucepan over 1" of water. Bring to boil; cover and steam for 5 to 8 minutes or until crisp-tender. Meanwhile, cut egg in half; remove yolk and finely crumble. Chop egg white; set aside.
In small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk and water. Bring to boil; cook and stir for 1 to 2 minutes or until thickened. Reduce heat to low; add mayonnaise, cheese and Worcestershire sauce. Cook and stir until smooth. Remove from heat; stir in reserved egg white; spoon over broccoli. Sprinkle with crumbled egg yolk.


"Praline Sweet Potatoes" - 2 servings

1 cup mashed sweet potatoes
2 tbsp. milk
1 egg yolk
1/4 tsp. salt
Dash pepper
1/4 cup packed brown sugar
2 tbsp. butter melted
2 tbsp. corn syrup
2 tbsp. chopped pecans

In small mixing bowl, combine sweet potatoes, milk, egg yolk, salt and pepper. Transfer to a greased shallow 2-cup baking dish.
In small microwave-safe bowl, combine brown sugar, butter and corn syrup until blended; cover and microwave on HIGH for 1 minute or until sugar is dissolved. Spoon over sweet potatoes; sprinkle with pecans. Bake, uncovered, at 350* for 20-22 minutes or until knife inserted comes out clean.


"Crab-Stuffed Sole" - 2 servings

1/4 cup butter
4 1/2 tsp. all-purpose flour
1/2 cup chicken broth
1/4 tsp. dill weed
1 to 3 tsp. lemon juice
FILLETS:
1 egg; lightly beaten
1 (8 oz.) pkg. imitation crabmeat; flaked
1/4 cup finely chopped celery
3 tbsp. dry bread crumbs
1 tbsp. grated Parmesan cheese
1 tsp. butter; melted
2 sole or orange roughy fillets (6 oz. each)

For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended; microwave, uncovered, on HIGH for 2 to 3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm.
In a bowl, combine egg, crab, celery, bread crumbs, Parmesan and butter. Spoon onto the center of each fillet; roll up fish around filling.
Place in a 9" round microwave-safe dish; cover with waxed paper. Microwave on HIGH for 5 to 6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160*. Serve with the dill sauce.

Maybe you'll have questions as to food terms, etc. -
http://www.glossarist.com
http://www.hormel.com/kitchen/glossary
http://www.ehow.com