Postby EricTheFred » Wed Jun 25, 2008 7:21 pm
Depending on your dietary needs, I have a few suggestions:
First, a small rice cooker easily and quickly produces a sufficient quantity of rice for a day, and the rice stores very nicely with refrigeration until it is cooked. Get a rice cooker with a removable crock so you can stick the unused rice in the fridge. Microwave it covered with a paper towel to reheat. Boiler bags of Japanese or Indian curry are available in most supermarkets: Voila, Dinner or Lunch.
You can also get a microwave rice-cooker very cheap. I don't like the results as good as a decent rice cooker, but it isn't bad.
I understand not wanting to build up a pile of pans, but you might want to go ahead and get one small frypan and a couple 'hamburger turner' spatulas (the silicone ones work best). There's just too many easy things you can do once you have this much.
The best cheap pans are the pre-seasoned cast iron ones. The cheap teflon pans are worthless, and only good for convincing bad cooks that they don't know how to cook (when the real problem is, the world's greatest chef would look like a bad cook with one of these pieces of crap.
In your new pan: Brown and drain some hamburger or and combine with a can of soup and some rice from your little rice cooker. Hello, Mom's casserole. Or, use canned chicken instead of hamburger. My wife likes Spam for this sort of thing, but she's Filipina. (Spam is very popular there.) She breaks it up in the fry pan and browns and drains it just like burger.
My wife's breakfast is the world's easiest. She nukes a sweet potato in the microwave until it softens. That and a cup of coffee and she's off to the races.
I can't digest starch, so all of the above is out for me. My breakfast is very simple as well, though. Berries and very ripe banana (if they don't have spots, they still have starch) covered with plain yogurt, plus a poached egg. Every microwave is different, so you have to discover the time for yourself, but all you need is a small glass custard cup, a small ceramic plate, and a small strainer or slotted spoon. You put a 1/4 cup or so of water in the cup, the egg on top of that, cover, and (for my microwave) nuke about 45 seconds. Let stand about a minute so the egg finishes cooking. Either dump it into the strainer or lift it out with the slotted spoon to get it free of the water.
Until you get the hang of it, you're going to blow up an occasional egg. But, once you know the right amount of water and the right time, it's reliable. One hint: always buy the same size eggs.
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