(Closed) Cooking for DH……. eek

posted 10 years ago in Married Life
Post # 17
620 posts
Busy bee
  • Wedding: April 2012

Good for you for being ready and will to do something that you are not exactly comfortable with for your new DH!!!!!! If you are looking for some super easy recipes that are so delicious try crock pot recipes you can find tons on allrecipes.com and read reviews from people who have cooked them before. Also foodwishes.com is amazing. The guy that does the videos is a real chef and he is pretty funny too. Good Luck. And remember practice makes perfect. 

Post # 19
2373 posts
Buzzing bee
  • Wedding: July 2008

You got this!

Post # 20
9024 posts
Buzzing Beekeeper
  • Wedding: June 2011

Yeah if you eat rice a lot buy a rice cooker. we have one and its awesome…

Post # 21
6571 posts
Bee Keeper
  • Wedding: February 2010

Sounds very yummy!

Don’t worry too much about it, he should appreciate your hard work! I’ve learned how to tell if my husband actually likes a meal. If he doesn’t, he says it’s “fine” and if he does he’ll act more excited and ask me to make it again. That way I know what he likes.

Post # 22
2492 posts
Buzzing bee
  • Wedding: August 2012

You can do it, girl! We have faith in you! ;]

I’m the same way with cooking for Fiance, though–although we’ve been together almost 10-and-a-half-years, I still get nervous in the kitchen. Okay, so maybe that’s partly to do with the fact that he’s a chef, and my stuff will never, EVER compare to what he whips up, but still.. *sigh*.

Post # 23
1679 posts
Bumble bee
  • Wedding: June 2012

If you have never cooked before, you might get a subscription to Everyday Food.  That’s the super, super simple Martha Stewart magazine.  The recipes are very simple, healthy, and use season ingredients (the May issue will have recipes using fruits/veggies that are in season).

I’m assuming that you are young and are just starting life on your own and don’t have a lot of kitchen tools yet?  The receipes won’t require too much in that regard.

They even put together a week of menues and provide a shopping list for it.

Post # 26
7172 posts
Busy Beekeeper

I’m not sure if spanish rice is the same as regular rice – but I totally forgot I learned a FOOL PROOF way to make rice.

Depending on the grain – you wash the rice (takes away the extra starch) – actually, you rinse it about 3 x’s so the water isn’t cloudy anymore.

Then, put the rice in the pan – and fill the pan with water, so that if you put your pinky finger into the water (parallel to the water) the water level should reach the first fold of your pinky finger.

I learned that in a Thai-themed cooking class.  I usually do a 1 cup rice to 2 cups water ratio… but that’s about right. 

I have no idea if that will work for spanish rice, but it sounds about right.

….LOL … ok – I’m having all these epiphanies as I type:  DH used to make spanish rice all the time (I can never replicate it) – he toasts the rice in oil, before he adds water.  I can ask him for his method, if yours doesn’t come out right tonight.  If not tonight  – 3rd times the charm, right?

Post # 28
2492 posts
Buzzing bee
  • Wedding: August 2012

View original reply
@runsyellowlites: Luckily Fiance has always been very supporitive of my efforts. Sometimes he’ll try to teach me little tips/tricks, but I’m such a fumbler, lol.. I’m so lucky he puts up with me. ;]

Post # 30
7691 posts
Bumble Beekeeper
  • Wedding: August 2010

Glad to hear it turned out okay! Next time will be even better 🙂

Post # 31
477 posts
Helper bee
  • Wedding: March 2011

I just made some spanish rice for dinner and it turned out perfect.  I think the two keys are to spend a lot of time toasting the rice over medium high heat….like until all the grains look white and not skimp on the oil while you are toasting.  Then cook the rice in a wide pan – like a saute pan with a lid rather than a deep pot.  I added the liquid, let it come to a roiling boil and then immediately knock the heat back as low as it will go and put a lid on it.  I set the timer for 20 minutes, came back to stir it a few times, and then let it steam for 10 more minutes off the heat with the lid on.  Perfect fluffy rice!  The hard part is being patient enough to toast the rice long enough, but that is what my Mexican friends always warn me about!  I’m usually too impatient.

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