Cooking's fun, I used to do it all the time and will do again as soon as I've got my own place again
I agree on making more than you need then putting it in the freezer, saves so much time when you're home late.
This '3-year-olds should be able to make a sandwich' thing surprised me a bit. Will start working on that tomorrow. How long before she's allowed to make me a grilled cheese sandwich?
And another easy but yummy recipe:
Boil some water and throw in some spaghetti. Bonus points for throwing it in the pot on the stove from the living room. Check the spaghetti package on how long it should take.
Now, I usually use frozen spinach with the cream already added since it's cheap and easy. Put as many of it as you need (usually, I need more than I think I need) in a pan, let it defrost on a small flame. Again, check the package on the best way to cook it
While waiting for the water to start boiling and the spinach to defrost, cut up as much chicken you think you need. Season with chicken spices. Put on a frying pan with some oil or butter, whichever you prefer.
Intermission with a factoid I picked up about using oil in the kitchen:
- apparently you should use the cheaper oils when cooking in it. The more expensive, tastier oils are mostly for salad dressing and such - the cooking makes it lose lots of flavour so it's a bit of a waste.
By now you're at the stage I call 'don't panic!'. Your water's boiling, your oil is thinking of starting to smoke and your spinach needs a stir. All flames on low, breathe in, breathe out. Chicken in the pan, spoon in the spinach, spatula to move around the chicken, stuff like that. Juggle around your tasks till everything's done - the only thing you should make sure of is that your chicken's well done. I usally use the spatula to cut some pieces in two and check how they look inside. Probably best to embiggen the flame under the chicken for now so it's done faster and gets nice and crispy.
You can add some chopped mushrooms if you like (I do), put those in the pan with the chicken pieces when those are goldenbrown all round (but not necessarily well done yet).
You can serve all this in seperate pots and pans and let people mix it up themselves. I prefer to mix up the chicken/mushroom stuff with the spinach since the chickeny oil adds some extra flavour to the spinach. Lovely with some pepper but I let people add this themselves too (I'm a pretty lazy cook really).
Oh and talking about grilled cheese sandwiches and chicken: try making a grilled cheese sandwich and put some chicken spices on the cheese itself, and on the outside of the bread (with butter). Depending on the brand of spices, this tastes great!
Scientists are predicting the future will be much more futuristic than originally predicted