What are some good simple recipes a 14 year old can cook ?

Question

My mum is quite busy and is usually out and im left at home hungry, i usually just get some chocolate or something which doesnt fill me up. Could you post some simple recipes to help me out, thanks :D

Answer 1

HERE ARE A FEW THAT I OWN PERSONALLY THAT MY KIDS USE ALL THE TIME WHEN I AM UNAVAILABLE TO COOK FOR THEM, AND MY KIDS ARE 8 AND 10.

GOOD LUCK AND ENJOY!

Peanut Butter and Jelly Waffle Sandwich

8 Eggo miniature frozen waffles

1/3 banana, sliced

1/2 tbl Jif Peanut butter

1/2 tbl jelly

Toast waffles. Spread waffles, sandwich style, with peanut butter, jelly and banana slices. Top each bottom with another waffle to make a sandwich. These can be wrapped in plastic and easily popped into a lunch bad. Makes 2 servings.

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Grilled Ham & Cheese Cookies

8 slices of sourdough bread

8 slices of ham

4 slices cheese

butter

mustard

Spread mustard on each slice of bread. Top one slice of bread with ham and cheese and top with second slice. Use cookie cutters to cut desired shapes from sandwiches. Press down very firmly to cut through the ham. Remove excess trimmings. Spread butter on the outside of sandwiches. Cook sandwiches in a nonstick skillet on each side until golden brown and the cheese melts. Decorate the cooked sandwiches with mustard. Makes 4 sandwiches.

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Cowpoke Burritos

1 can (16 oz) pork and beans with brown sugar

8 hot dogs

1/3 cup ketchup

8 (8 inch) flour tortillas, warmed up

Mix beans and ketchup in a medium saucepan. Add hot dogs and bring to a boil. Reduce to a simmer and cook until hot dogs are heated through about 7 minutes. Fill each tortilla with one hot dog and a spoonful of beans. Roll up like a burrito and serve with chips.

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Pizza Cookies

1 (10 oz) pkg of refrigerated pizza dough

1/2 cup pizza sauce from a bottle or can

1 cup shredded mozzarella cheese

pepperoni slices

Preheat oven to 425º. Unroll dough onto a greased baking sheet. Press or roll dough into a 12x8" rectangle. With cookies cutters, cut dough into shape of your choice. Animals or holiday shapes work really well. Reroll any scraps and cut into more shapes. Pre-bake crust for about 5-6 minutes or until it begins to turn brown. Spread with sauce and top with cheese and 1 or 2 slices of pepperoni depending on the size. Bake 5 or 6 minutes or until crust is golden brown. Makes 4-6 servings.

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Beefy Biscuit Cups

1 pound ground beef

1 jar (14 oz) spaghetti sauce

2 tubes (8 oz each) large refrigerated biscuits

1 cup (4 oz) cheddar cheese

In a skillet, brown beef; drain. Stir in the spaghetti sauce, cook over medium heat for 5-10 minutes or until heated through. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons meat mixture into the center of each cup. Bake of 375º for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted. Makes 8 servings.





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Answer 2

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Answer 3

These are all simple things you can do in the kitchen, also relatively healthy choices (certainly much healthier that chocolate, though I must admit I am also a fan!)...

Dry-popped popcorn:
Cook a couple of tablespoons ofordinary popcorn in a heat-proof, microwave-safe container (pyrex glass is good - use a container with high sides, or partially cover it... or you'll have popcorn everywhere) in 1 minute bursts on High. Stir to prevent coooked pieces from burning, and help uncooked kernels to pop. Should take a maximum of four minutes to pop most of the kernels - I wouldn't recommend longer than this, or your cooked popcorn will start to blacken/char. You can add butter and salt to the cooked popcorn, sprinkle over a teaspoon of stock powder, or just eat it as is.

Toasted Sandwiches:
**Can be done in a pan, but _so_ much easier if you have a toasted sandwich press - well worth it, if you do them often.
**Ideas for fillings - sliced cheese, ham & tomato (or just cheese and tomato for vegetarians); cheese with leftover meat/vegetables from last night's dinner; bologna & cheese; pre-cooked ground beef and cheese (this sounds like I have a thing for cheese - I guess I do, but it also melts beautifully and helps the sandwich stick together).

Japanese "ramen", or "soba" (buckwheat) noodles:
Great if you can find them in the supermarket... these usually come with some good recipe ideas on the pack (and they cook really, really quickly, if you're pressed for time - one brand of ramen are sold as "2-minute noodles").
**Ramen are usually served in Japan as a broth with vegetables and perhaps meat or cubed tofu - you can add few teaspoons of soy sauce and/or stock powder (chicken, vegetable, pork are good) to the cooking water to form the basis of the broth (some ramen come with a sachet of freeze-dried broth included). You can cook vegtables and tofu in the broth, but if you're going to add meat, it should be pre-cooked (or _very_ thinly sliced), due to the short cooking time.
**Soba are usually chilled after being cooked, served with a dressing of rice vinegar or lemon juice (just a splash - you may want to add a little sugar to the dressing, and maybe some sesame oil). You can add canned tuna, cold leftover meat, bean sprouts, sliced cucumber, sliced boiled egg - or other ingredients you might usually find in a chilled salad.

While on the Japanese theme, _miso_ is becoming easier to find in supermarkets, and keeps well in the fridge. It's a soy product , made in a similar way to soy sauce (but much thicker, and lighter in colour). Add a teaspoon to a cup/mug of boiled water from the kettle, and stir until it dissolves - it's
high in protein and vitamins, refreshing and tastes a bit like chicken soup.

Rice:
Super-easy to prepare if you have a microwave, and can form the basis of a lot of good meals. About 1/2 - 3/4 cup of _dry_ rice makes an average serve, but appetites vary.
Put the dry rice in a deep, microwave safe container... add water to cover, and swirl for a moment or two to rinse the rice. Pour off the rinse water (depending on the quality of your rice, you may decide to give it a couple of rinses).
Then add fresh water to the rice for cooking. The water should cover the rice to a depth of about 3/4in. or 2 1/2cm (you can guesstimate this with your fingertip). Put the rice in the microwave on High for 20 minutes. Done - should come out close to perfect!

With you rice, you might like to try:
***grilled / pan-fried chicken (there are lots of good marinade products available in supermarkets to add some flavour to your chicken - but you can make a good one yourself with a couple of tablespoons each soy sauce, tomato sauce/ketchup, and cooking sherry);
***steamed vegetables are easy to do in in the microwave (in a covered, microwave-safe container with just a small amount of water added - fresh veg. should only take about 3 minutes on High, frozen veg. will normally have a suggested cooking time on the packet).

Good luck! :-)

Answer 4

make rice crispy treats

Answer 5

ROASTED TOMATO SOUP WITH BLACK BEANS
Serves 6-8
3 pounds tomatoes, halved
4 cloves garlic, finely chopped
3 Tbsp balsamic vinegar
1 tsp sugar
2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
3 cups cooked black beans
3 cups vegetable stock
Fine sea salt, cayenne, and freshly ground black pepper, to taste

In a large roasting dish, place the tomatoes skin-side down and sprinkle with garlic, vinegar, and sugar. Bake in a preheated 375°F oven for 25-35 minutes. Puree through a food mill with medium disc.

In a large soup pot, heat oil and sauté onion until translucent. Add beans and continue cooking 2-3 minutes. Stir in tomatoes and stock. Bring to a boil, reduce heat, and simmer 10-15 minutes, until slightly thickened. Season to taste with salt, cayenne, and pepper. Ladle into serving bowls and garnish with crostini and tapenade.

Make it ahead: Refrigerate for up to 3 days. Additional stock may need to be added as beans will continue to absorb liquid.

Fresh Corn Soup
Serves 8
2 ounces margarine (Earth Balance works well) (4 Tbsp)
2 medium onions, chopped
9 ears corn, kernels removed or 6 cups frozen corn
2 cups vegetable stock (see below)
3 cups soy milk (Vitasoy Creamy works well)
fine sea salt and sugar
freshly ground pepper and nutmeg to taste
1 red bell pepper, toasted, peeled, seeded, and finely chopped
1 tbsp finely chopped flat leaf (Italian) parsley

In a large soup pot, heat margarine and sauté onions until translucent, about 5 minutes. Add corn and sauté an additional 5 minutes, until heated through.

Add stock and milk, bring to a boil, then reduce heat and simmer about 10 minutes, until corn is tender. Puree until smooth using an immersion blender or in a food processor and return to pot.

Season to taste with salt, sugar, pepper, and nutmeg. Garnish with roasted red pepper and parsley.

Make it ahead: Prepare without seasonings or garnish up to 2 days in advance.

Fresh Corn Soup
Serves 8
2 ounces margarine (Earth Balance works well) (4 Tbsp)
2 medium onions, chopped
9 ears corn, kernels removed or 6 cups frozen corn
2 cups vegetable stock (see below)
3 cups soy milk (Vitasoy Creamy works well)
fine sea salt and sugar
freshly ground pepper and nutmeg to taste
1 red bell pepper, toasted, peeled, seeded, and finely chopped
1 tbsp finely chopped flat leaf (Italian) parsley

In a large soup pot, heat margarine and sauté onions until translucent, about 5 minutes. Add corn and sauté an additional 5 minutes, until heated through.

Add stock and milk, bring to a boil, then reduce heat and simmer about 10 minutes, until corn is tender. Puree until smooth using an immersion blender or in a food processor and return to pot.

Season to taste with salt, sugar, pepper, and nutmeg. Garnish with roasted red pepper and parsley.

Make it ahead: Prepare without seasonings or garnish up to 2 days in advance.

Mushroom & Cheese Macaroni
Ingredients

400g wholewheat macoroni
60g butter or margarine
2tbs chopped parsley
450g mushrooms
60g grated cheese



Method

1. Cook macaroni according to manufacturer's instructions.
Slice mushrooms and fry in the fat for 8 mins then add the parsley.
Drain macaroni and mushrooms and toss together lightly.
2. Serve sprinkled with grated cheese.

Avocado Tomato Salad
This is one of the simplest salads ever, and absolutely delicious.

Yield 4-6 servings
Time 5 minutes
Tools knife
bowl

Ingredients 1 c fresh mozzarella OR feta cheese, cubed
½ cucumber, seeded (optional) and diced
1 large ripe tomato, diced
¼ c red onion, diced
1 avocado, diced
several T excellent olive oil
dash of salt

Directions Toss the cheese with the various vegetables, drizzle with olive oil, sprinkle with salt, and serve immediately.
Notes If you're not going to eat the salad right away, I recommend combining everything except the avocado. You can add that at the last minute to keep it from getting mushy and turning brown.

Frittatas are versatile, quick and easy to prepare using ingredients on hand or fresh vegetables in season. You can add salami or proscuitto if you like, some scallions, ricotta salata or feta cheese, olives, herbs, spinach and so on. It can be prepared ahead of time, served at room temperature making it perfect for picnics and ideal for a quick and satisfying supper when accompanied by crusty Italian bread and a tossed green, mixed or tomato salad. Can be served hot or at room temperature.

4 eggs, lightly beaten
3 T water
1/4 cup red onion, finely chopped (optional)
3 T Olive oil
1 medium tomato thinly sliced in rounds
2 T fresh parsley or basil, washed and coarsely chopped
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste

HEAT 2 T of olive oil in a skillet that you can eventually place under the broiler. Preheat broiler. IF using onion add and cook till soft and light gold in color, about 4 minutes.
ADD the rest of the olive oil, and when hot.
ADD the beaten eggs seasoned with salt, pepper, basil or parsley and cheese.
COOK till bottom of frittata begins to solidify.
GENTLY place the rounds of tomato on the egg mixture. COVER and cook over low heat till top of frittata firms, 4/5 minutes.
FINISH by placing under hot broiler for a minute or two till lightly browned.

LET cool to desired temperature, cut into triangles and serve along with crusty bread and a tossed salad for a complete and satisfying meal.



I often find that some of the vegetarian recipes are easy to cook for young people and very healthy. Below are some web sites. Alos get your mum or you to borrow some simple recipe books that are aimed at young people to cook.
www.vegsoc.org
www.vegsa.org.au
www.vegforlife.org/