I have to admit, I never thought much of my own cooking skills. Yeah, I could do basic stuff (like heat up pre-packaged stuff, using a microwave or toaster oven, etc.) and live, but never did I venture much into cooking from scratch. I just never thought I really had it in me to do so, and the couple of times I had tried in the past were absolute disasters.
Of course, going gluten-free changes all of that. Almost all pre-packaged meals contain something glutenated, not to mention a bunch of artificial chemical shit nobody should be eating! When I look back I’m disgusted at what I was actually eating, solely in the name of convenience and, I admit, sheer laziness!
Alas, here’s where I get my hand forced. Eating out every day is prohibitively expensive (unless of course you have the net worth of our worthless orange-haired shitgibbon of a president!) so here I am having no choice but to learn to cook from scratch! Between that and that Laina is a self-admitted “disaster in the kitchen” (though she does help when possible) well, I’m kind of handcuffed into it.
I always figured I’d have to go on Food Network’s “Worst Cooks In America” to learn anything! I know so many people wonder how anyone can be that genuinely horrible at cooking, but I seriously thought I was. Well, maybe not so much.
I’ve now cooked four meals from scratch (all on Tuesday nights interestingly enough) for Laina and I, with plenty left over for subsequent meals and I have to say so far, so good! Hell, even the stuff I’ve made has been palatable to *ME*, so even own-worst-critic me is giving myself a pat on the back for what I’ve done thus far – from gluten-free pasta to sirloin steaks and everything in between!
I’d like to share with you what I’ve done for the past couple of weeks, taking one base ingredient and preparing it two totally different ways just to demonstrate that it’s OK to think outside of the box. For the base ingredient, I’ve used spaghetti squash – a large squash that literally turns stringy when cooked, like spaghetti. I scored a sale on organic spaghetti squash at Natural Grocers for $0.99/lb so I couldn’t pass up picking up a couple. It’s naturally gluten-free and has lots of fiber and nutrients, making it a great substitute for regular pasta.
For the first one, I took it in a typical direction you’d find – more of an Italian spaghetti type dish. Using one large spaghetti squash (baked at 400F for 40 minutes; split the squash, scoop out the pulp, vent and bake face down), combined with two jars of Whole Foods 365 organic pasta sauce heated in a crock pot, 1 lb. grass-fed ground beef, and two bulbs minced garlic, one red onion and one portabella mushroom all sauteed, the end result was a healthy, delicious dinner to satisfy even the most die-hard spaghetti fan!
Then just tonight, knowing the other one would have to be eaten soon but not wanting to do the same thing twice in a row, the gears started turning and I thought “what if I take this in an Asian direction?” After all, noodles are at the base of many Asian dishes. From that seed the idea for spaghetti squash stir fry was born. Baking the spaghetti squash the same as before, I stir fried 1 lb. of boneless/skinless chicken thighs with 2 stalks of celery, two carrots, two portabella caps, a large red onion and diced unsalted peanuts, with some green onion on the side (I’m not a fan, but Laina loves them so I did it that way). Combine this with the squash and 1 bottle each of San-J Thai Peanut and Spicy Szechuan sauces and the end result was a stir fry fit for Genghis Khan himself!
I have to admit, this has been a blast. I never thought I’d actually enjoy cooking quite like this, but I really am. It’s almost like “you mean I made that?” Damn. I guess I can do this after all. I don’t know what I’ll come up with next, but we shall see.