Last week was macaroni week. I ate a lot of Kraft Mac and Cheese because that is what a friend gave me. Fortunately, I had butter and milk too. But not enough cheese to coat the macaroni without the aid of the fake cheese kraft powder. So, to make it better (aka more cheesy, I prepared the mac and cheese with twice the amount of milk and butter needed and topped each served bowl off with grated cheddar to conserve the amount I had. Quite good.
Now this week was Ramen week because a dear friend bought me some. While I seldom buy it myself, it does give me a base for something hot. What I like to do if I have them is throw some eggs into the pot of ramen and make it like egg drop soup. I did not have eggs this week so instead I added frozen peas and freash green beans and some very potent hot peppers. The result is flavorful and more nutritious than plain ramen.
while none of these are great feats of culinary art, they are examples of what to do with cheap pre-prepared foods to make them taste more unique, more tasty, more nutritious and more creative. Which is in my opinion the whole secret to cooking, anyway.
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