It has come to my attention that some of you think you can't cook. Being able to feed yourself is something I consider a vital skill for any adult. When you cook for yourself, you are in so much more control of what goes in your body. And it's hella cheaper, and who can't use more money? So here's an easy one.
Soup is incredibly forgiving, and you can always correct it at the end. Hell, even the most perfect Pho cannot escape my ritual of hoisin and sriracha. (One of my food bloggers has proclaimed that she will eat anything if it is smothered in hot cock
. This entertains me more than it should.) I forget what I was going to have for dinner tonight, but soup is easy, and there seems to be a cold going around. So here's what I did:
(It is cheaper and a bit tastier to plonk a whole chicken into the pot, but then you have to degrease your broth and deal with the carcass. I went with the giant bag of frozen chicken instead. Also, dried onion flakes are incredibly convenient. If you go with fresh, saute them before you do anything! Onions do not boil well; they take surprisingly forever compared to potatoes and other root vegetables!) Into the pot went 2/3 of a box of sliced mushrooms, a baking potato-peeled and cut into chunks, 2 turnips-also peeled and cut up, half? 2/3? oh hell, a whole bag of baby carrots, a bunch of frozen chicken, some pepper, some oregano, every last clove of garlic in my fridge (not that much), a few shakes of garlic powder and onion flakes, and a bay leaf, because I was feeling random. Almost cover with water. Put the lid on, set on the stove on med-low, go to the gym. Return an hour later to soup!
But it's not quite soup. I had to adjust for saltiness, using kosher salt (because that's what I have) and a bit of dashida (Korean stock powder. This is mostly msg. If that bugs you, use broth instead of half the water.) and if you're particular about presentation (usually I am, but after the gym I was just hungry), you can add a can of tomatoes and some frozen peas for more color. Oh, and you can use kitchen shears to cut your chicken into manageable bits if it hasn't fallen apart.
Seeing as the boneless skinless chicken gives no schmaltz
, there still needed some seasoning. After I served myself a bowl, I topped it with a little drizzle of olive oil, a bit of soy sauce, and sriracha. I left the pot needing some condiment, because I am a fan of condiments. I might want sesame oil instead of olive next time. Or cream. I might be feeling hot and sour-ish and use cider vinegar with the sriracha. Someone might come over that is not as in love with pepper as I am. You get the gist.
Seriously, anyone can cook. Cooking is taking food and making it better. If you have it in you to taste something and go, "This could use a little salt," instead of "Gah, this sucks," you can learn to cook.