Hello! I wondered if you had any easy (and requiring few ingredients) recipes for a student? I tend to go through your food tag for inspiration but a lot of stuff seems to require more advanced cookware than the simple pan/oven or needs quite a few ingredients. Thought I'd ask!
#food and drink is a wide-ranging topic, so try #recipe / #recipes for more specific information.
IIRC a lot of them call for one or at most two pans and not many ingredients - scrambled eggs with herbs / snipped green onions and chopped bacon or sausage, for instance, needs just one pan.
Fry the meat first, take it out, add the eggs, and when they start to thicken return the meat along with herbs / onions, combine the lot, cook until the eggs are As You Like Them, then serve up on hot buttered toast with a sprinkle of Tabasco and maybe grated cheese if there's any in the fridge.
*****
You'll find various soups and stews - ours, and from other sources - which again need only some basic ingredients and then, unlike the speed of those scrambled eggs, another ingredient which you can't buy at the shop.
Time.
*****
I've mentioned more than once that even a jar of heat-and-stir-in pasta sauce is hugely improved by letting the heating be a half-hour on the stove rather than a minute in the microwave.
Pour it into a saucepan and heat to the very gentle simmer which in French is called mijouter (what I call "blip, not bloop").
Add your choice of black pepper / chilli flakes / garlic powder / dried herbs / a splash of Worcester sauce / balsamic vinegar / wine and stir well in. Any or all of those additions will elevate the end result well above what it was when the jar was opened.
Partly cover with a lid to contain any splats, set a timer for 30 minutes, then go do something else.
When the timer goes, return to the stove, stir the sauce, cook whatever pasta you fancy, drain it, combine with the sauce, plate up and get stuck in.
*****
If feeling more adventurous there's a recipe here...
Here's an enlarged response to the "Reblog if you know how to cook, even if it's just ramen" post... Yup, I can cook. Pretty well, too, tho
...for simple pasta (or tomato) sauce from scratch.
NB, the recipe doesn't have salt as an ingredient. This is a personal preference and I've never missed it, but YMMV. Taste first, add salt second.
It's remarkably good and, though vaguely Italian, is non-specific enough that with appropriate tweaks of herb or spice it's been used as a cooking sauce for meat, meatballs or poultry.
Those tweaks have included lots of black pepper and / or a dollop of horseradish for beef, some dried tarragon and / or sour cream for chicken, thick slices of onion and green pepper for meatballs, and that was before I started thinking about what could be done with spice mixes like baharat, quatre-épices, garam masala or herbes de Provence...
*****
The basic sauce is vegetarian, maybe even vegan, so try using it for carrots peeled and split lengthwise or cut in thick slices, quartered potatoes, some sliced red and green peppers, maybe a drained tin of beans or chickpeas. If carnivorous, regard this as side veggies. If vegetarian, it's the main course.
(Hint: though it'll involve a second pan, frying the carrots and potatoes enough to brown their edges before going in the sauce is A Good Move.)
Check in 30 minutes, then again in 45. You'll know the carrots and spuds are done when a knife-point, fork or cocktail stick stabs in easily. Once they're done, everything else is also done. Taste again, and perhaps sprinkle with a tiny amount of vinegar or lemon juice to balance the carrot sweetness.
Serve with rice, couscous, or just some crusty farmhouse bread to mop with.
Hope This Helps! :->
