What to eat for lunch. Delicious Sunday lunch for the whole family: tips, recipes with photos

19.11.2018

Everyone knows two common truths:

1. The student is always hungry.

2. If the student is not hungry, then see point one.

On the eve of our initiation into students, we decided to find out that, besides granite of science, a student gnaws, and also to think about how to help a poor student to live on one scholarship.

What student eats

First category saves time on cooking and actively eats “doshiraki and rolltony”, soup in packages, pasties, sausages with pasta and even “sawdust (fried) with ketchup - cheap and satisfying”. And if there is not even sawdust, then “the way out is to drink”.

Second category , which included mainly representatives of the beautiful half of students, trying to eat healthy food as much as possible. Oatmeal, buckwheat, rice and vegetables occupy a leading position, apparently because of the relatively low cost.

Student feet are fed

If you think that nothing good can be prepared from this, then you are deeply mistaken. This is what the “hunters” told us. To prepare the “Hunter's Dinner”, you put some rice, chopped potatoes and pre-made roast from onions and carrots into boiling water. When everything is almost cooked, put the grated melted cheese and salt.

Another variation on the topic is “Student Pilaf”: rice is cooked, onions are fried. If you are a very rich student, then carrots are fried too. Then all the ingredients are mixed.

And there is also something called “Student's Joy”: croutons are fried from rye black bread (on any fat), and then rubbed with garlic. Or onion is fried in vegetable oil and eaten again with black bread.

Another creation of a hungry student is a sandwich, in which the name is only “ford” (German. “Butter” means butter, “ford” means bread): bread with cabbage, topped with mayonnaise.

5 ways to eat healthy, inexpensive and healthy

So, the result of the survey showed that the student either lives on fast food or eats cereals and vegetables. The latter, of course, not bad, but young growing brains, at least sometimes, and at least some protein is needed - sausages do not count!

Method 1

If you want meat, and the price is "pricked", then buy instead of meat so-called by-products: chicken navels and hearts. For the price they are two times cheaper, and from a kilogram you can make an excellent nutritious dish that you can eat all week. We take a kilogram of offal, wash. We take 5 onions, chop them, fry them in a frying pan and put them in a saucepan (ideally a pot, but if it is not there, then it is not scary). Then add the navels to the pan and simmer it all over low heat (about 3-4 hours). Add spices: salt, pepper. If desired, you can add curry, sour cream or tomato paste. Thus, dinner for the week is ready. This dish can be eaten both separately and with any side dish: rice, buckwheat, lentils, potatoes or vegetables.

Method 2

Another excellent meat substitute is mushrooms, known for their useful properties. Now, when the mushroom season is in full swing, you can go and, and then cook a delicious mushroom cream soup. If laziness, then in the store you can buy oyster mushrooms: their price is much lower than, for example, for champignons.

However, in this case, I recommend to buy some bouillon cube with mushroom flavor. You will also need a bag of cream, crackers and a bunch of any greens (the last two ingredients are optional). So, wash the mushrooms in water and clean. Then boil them for 15 minutes. Mushroom "broth" is poured into a separate dish, and the mushrooms are finely cut (ideally, it would be nice to break them with a blender, but for a student this is already a nobility). Then put them in the pan, add cream and mushroom "broth" depending on how thick you want to see your soup. Salt to taste, bring everything to a boil, but do not boil. Pour in plates, throw there crackers and finely chopped greens. The first dish is ready.

Method 3

Another option to eat first is to buy a few chicken breasts, which are also cheaper than meat. You can boil them in a large saucepan to make a broth. Part of the breasts can be put on the meat for soup, and before the second we get a little later. If you leave the broth in the fridge, then during the week you can fill it with various cereals and thus diversify your life.

Method 4

Cooked breasts cut into small pieces and fry with any vegetables (well, onions, so onions!). Boil buckwheat or rice, add to chicken meat and mix everything - plov is ready!

Method 5

Chicken is also much cheaper than, say, beef. So, we buy half a kilo of minced meat, a couple of onions, a couple of tomatoes, or tomato paste and spaghetti (or any other paste). Prepare the pasta dressing: chop onion finely, mix it with minced meat, salt and pepper. We put the pasta to cook, according to the instructions on the package. Pour vegetable oil into the pan and fry the minced meat on high heat, stirring constantly. When the pasta is ready, drain the water and mix it with the minced meat. student ready!

Nutrition for students is a stumbling block. Not very much their life is adapted for cooking delicious varied and healthy dishes. Yes, and they do not like it usually - to cook, but to wash the dishes.

And yet, in order not to earn a stomach ulcer and other illnesses while studying, you must: eat regularly, always eat hot at least twice a day, try to eat soup once a day, be careful about stale foods.

You can eat in the dining room (best in terms of price / quality ratio, if you eat soup and salad). But breakfast and dinner you are likely to be at home. Breakfast can be tea sandwiches, yogurt, cereals, etc. For dinner, be sure to cook and eat something hot.

Catering in the student dormitory

Most likely you will live in a room for four (or even for five people). Your whole life will be spent in the company of neighbors. When people live so closely, they often come together to organize food. Indeed - it seems that it is not so convenient to eat, say, when the neighbors see off each piece with hungry eyes. However, do not rush - sharing meals has its disadvantages, and they are quite serious. If the neighbors aggressively offer options for combining nutrition, it will be quite difficult to refuse (it is easier to agree than to explain why you do not want this). But at least do not provoke such a union.

There are options for combining in pairs or something else. But this is just the above problem (I eat, while others look) does not solve.

If all people living in a room are united for food, then, as a rule, they are thrown off for some time, and duty is set “around the kitchen”. It should be borne in mind that:

To feed four people is not so easy. They eat a lot. Duty in the kitchen turns into hard work.
It is difficult to take into account the tastes of each when sharing food. This leads to insults (She always prepares what I can't eat!) And quarrels. Moreover, not everyone likes to cook and not everyone knows how to do it.
There may be differences in the means. Some of you may be overwhelmed by the normal cost of food for others. Moreover, some may relate to the purchase of products freely (it is more expensive to buy something that is easier to cook), while others save common money (and cook tastelessly or little).
Your daily routine and habits may suggest a completely different time for eating. Especially if students live in a room with a different class schedule.
Someone likes to drink tea more often and have a snack, while someone in a dormitory needs only dinner. Or you should consider it in financing, or insults can accumulate.
Duty in the kitchen hamper your freedom. Perhaps some day you are not in the mood for cooking and, in general, you don’t want to see anyone. The duty obliges you, however, to work out the feeding.
Maybe some day you are invited to dinner with pretty neighbors. But you will be forced to refuse, because the toad is strangling you to leave your rightful share of the dinner to be eaten by your neighbors
You will feel embarrassed if you suddenly want to eat something tasty. All this at the moment may be "not affordable" or simply "sorry for the money for nonsense." And there is one, when the joint food, is somehow inconvenient.
And most importantly - starting to eat together, it is rather difficult to refuse from such a regime afterwards. After all, failure is already an expression of some dissatisfaction with partners.

It will be easier if you eat separately, without restricting your freedom of maneuver - by agreeing, say, to have dinner together today (we buy bread and stew together, I clean the potatoes, you fry, and Natasha does the dishes), but duty roster. Even if you eat together regularly, do not spread it to any piece that you put in your mouth. Let the dinner be joint (you are probably having lunch in the dining room), this does not mean that you have to socialize every apple or curd cheese for breakfast brought to the house.

If someone is preparing to eat while the neighbors do not eat, it is quite acceptable to defuse the situation with the phrase: "I'm going to eat here, I would like to hope that this will not confuse you much." You can offer everyone to try: "Does anyone want to join my dinner a little?" If someone brazenly agrees, then just give him a little on the pretext that you didn’t count on him. The rest is better to give up or really "try", and nothing to embrace the person!

Of course, the exception is the moment when you want a holiday, and you meet your neighbors with the words: "Guys, I fry up all the potatoes here - run for someone, we walk!"

In general, try to treat this moment delicately. If you think about it, you will always understand if a person really wants to treat you to you or if he offers it only out of politeness. Do not try to embarrass someone. After all, you live with these people - it is better if you communicate with each other more pleasantly.

In no case do not scold the food that someone else eats with you (“These sausages from dogs - how can you eat them ?!” or “How can a person consume pasta even without sausage?”). Everyone has their own tastes - they must be respected. Moreover, everyone eats "according to his means" and according to his possibilities.

What is easiest to cook

If you regularly dine in the dining room, then you are lucky. But in this case, there are still breakfast and dinner. More often: eating regularly in the dining room is expensive, tasteless, uncomfortable, etc. And in full growth there is a problem - what to cook?

In general, we must understand that in cooking there are no strict recipes, that there is a mistake twice there - and not a mistake at all, that the missing product can be successfully replaced with something similar, or even do without it (of course, if this product in the dish is not the main one - so, fried potatoes without potatoes will not work ...).

Variants of the simplest feeding (not requiring virtually no additional products) will be useful for the very first days:

Instant vermicelli soup

This is for completely helpless. The instruction on the pack.

Instant porridge "Bystrov"

It also does not require a long preparation and your efforts. Similarly, the instructions on the package.

Sausages

Well-known sausages - on the way home I bought 5 pieces of sausages and bread, came home, cooked, ate. Sausages are cleaned of cellophane and thrown into boiling water (there should be little water so that it only covers all the sausages, because the more water, the more delicious sausages are boiled down). When you throw in sausages, the water will stop boiling for a while. After it boils again, they are cooked in just a couple of minutes, because in fact, sausages are the finished product, they are cooked only to warm them up.

Sausages

As a rule, they are tastier than sausages, because more like meat. In cooking, they differ in that they need to be cooked longer - about four minutes (they are thicker than sausages).

Eggs

They have a lot of useful substances, and you can eat them for a couple of pieces at least every day. Cooked, ate. Eggs are dipped in boiling salted water (it does not matter how much salt, for example, a teaspoon per liter of water) water (there may be plenty of water, then it will boil again faster after lowering the eggs, and the shell still hinders something from the egg). After boiling boil for 4 minutes. Then they take it out and put it in cold water for half a minute so that they can be better cleaned. Water is salted to ensure that eggs do not burst during cooking. But a surer way is to take an ordinary needle and pierce a tiny hole in the shell on the stupid end of each egg before putting them in boiling water, then they will not burst for sure.

Dumplings (from pack)

Going home, you buy a pack of frozen dumplings (as close as possible to the house - they will not thaw on the road and stick together in one person). When you come, you are rapidly boiling water (somewhere a liter and a half per pound), salt (half a teaspoon) and pour boiling dumplings out of the pack in boiling water. You can add pepper, bay leaf and a half of a small peeled onion before spilling. If the dumplings are already stuck together - it is better to tear the lump into small pieces and throw them in boiling water (you get "lazy dumplings").

Ham

The following dish is most similar to real food: on your way home, buy a chicken leg, rinse it under the tap at home, without defrosting, put it in a saucepan and pour water from the tap (let it cover it all). Put on the stove and wait for it to boil, then reduce the fire to a state of very low boiling broth (in fact, no matter what, but if it boils strongly, then the broth can spill out of the pan and besides, it will boil much make sure not to boil the whole, and then without a broth in the pan everything will burn). Leave to stew. Foam can not be removed. The chicken leg is ready in 30 minutes. The readiness is determined by stripping a piece of meat from the main leg with a fork. If it separates easily, then it is ready (after 50 minutes of boiling the chicken leg is ready for sure, nothing can be determined, but immediately there is).

Now pull the chicken paw out of the pan and eat it. Drink broth.

Broth, left in a cool place at night, is usually (if the water was not poured during the cooking and boiled out decently) turns into jelly, which can be consumed for breakfast with bread without warming it up.

Salt can be like broth when laying chicken (about half a teaspoon per liter of water), and immediately before use (to taste). When cooking, you can add bay leaf, pepper, a half of a small onion to the broth - but this is no longer necessary.

Meat

A piece is bought (to fit in the pan) of meat. It is better that it has less fat and bones (usually take beef, you can cook and pork, but it is fatter).

Further, the meat is treated as a chicken leg with the only difference being that it is cooked longer. So as not thought - cook for three hours. Here surely watch, that has not boiled away all broth. Since the process is long, it is better to buy a piece of meat to cook once, but it lasted for several (2-3) days. True, the pan with meat and broth should stand in the refrigerator or in another cool place.

In order not to forget that dinner is cooked in the kitchen, it is better to set the alarm (the bell reminds you that it is time to see how the pan feels there).

What to have for food

For greater freedom of maneuver in cooking, you must always have in your room some inventory and products. You will need:

A saucepan with a lid, a frying pan (preferably with a lid), a kettle, a knife - for cooking. If you cook porridge, you need an aluminum pan to boil the milk.
Plates and spoons with forks for food, a ladle, a board for cutting bread and other products.
A pack of plastic bags - pack up the purchased products, which will be stored for some time.
Dishwashing liquid ("Fae") - dropping it on a sponge, you wash the dishes much easier, and your hands will not cover nasty fat from dirty plates, because it is immediately split by detergent. Sponge and hedgehog for washing dishes (wire hedgehog to wash burnt pots and pans).
Dishcloth and rag - bring something hot, wipe the plate, table, hands.

The food prepared for the future, and also some products bought with a reserve should stand in a refrigerator or in a cool place. If there is no refrigerator, you can almost always store food outside the window. Night is cold from September to May. True, if the windows are southern and direct sunlight is shining all day long, then this is no longer a fridge! Then it's better to drag everything into the room for a day (and not to leave it in the sun too).

In cold weather (when the temperature in the street drops below zero degrees), food should also be stored carefully outside the window (it is better to place them between the glass panes or on the windowsill inside the room - although they can freeze there too). The liquid will freeze and can break the dishes (bottle, jar) in which it was stored. Vegetables, fruits, dairy products, sausage and, in general, "finished products" also do not like frosts - they change the taste frozen and thawed, and vegetables and fruits can be consumed only by throwing unfrozen into boiling water (into soup, compote and t .d.) But sausages or wieners, for example, carry frost, but they will have to be cooked either longer or defrosted. Completely cooked boiled rice, for example, can also be easily frozen for several days, and then thawed, heated in a frying pan and eaten. Frozen eggs are inconvenient to cook, although nothing bad will happen to them when frozen. But one thing to keep in mind is that no product will suffer freeze-thawing several times, avoid it.

Without a refrigerator in the closet can be stored:

Sugar, tea, coffee, powdered milk, salt, pepper, bay leaf, sunflower oil, canned fish, canned meat, condensed milk, dry cereals and soups in bags and briquettes, cereals and pasta.
Bread. He is kept in a plastic bag. Bread can lie for 2-3 days, even longer, but over time the bread deteriorates. Of course, the bread will not deteriorate to the point that they can be poisoned - even if you eat a completely moldy piece, it is not dangerous. But the smell, taste, and bread become spoiled for consumption unsuitable. Black and white bread (as well as sweet bread / loaves and a plain loaf) must be kept in different packages - together the bread will spoil much faster. You can not put fresh bread in one bag with the old one (if even a small piece of old bread gets moldy, it will immediately spoil, become tasteless and fresh). Do not put fresh bread in the bag of old bread - microscopic crumbs remain in the bag, which deteriorate over time, and this also spoils fresh bread.
To lie (only not in a plastic bag, but in a bucket, in a cloth bag, in a box, or even just in a pile on a newspaper to be aired) potatoes, onions, garlic, carrots, other vegetables.
Eggs are raw - not for long, three days.
Ketchup - five days, even a week.
Smoked (hard) sausage - a week, or even more. Sausage skin from long storage can be covered with white bloom (so that this does not happen, you can wipe it with sunflower oil) - this is not terrible, because it is removed before eating. If the inherent smell of sausage is preserved, then it can be eaten - when it starts to deteriorate, it can be determined by smell.

Lying for several days in bags, folded in a string bag and suspended outside the window can be: butter and margarine, dairy products (sour cream, kefir, ryazhenka, yogurt, etc.), eggs, sausages, sausage, smoked and salted fish. Also with caution you can hang the broth directly in the pan or poured into a jar (or a pot of porridge).

It is better not to leave a cool place (at least more than at night): meat and dairy products, butter, cakes and cream cakes, ready-made cereals and soups, open fish and canned meat (in no case! eaten immediately, it is better not to leave them in the refrigerator for more than a couple of hours).

More complex dishes

Scrambled eggs

Heat pan. Melt any fat (a little - just to smear the bottom). Warm the frying pan for another couple of minutes. Smash the egg held over the frying pan in the left hand with a knife, which holds the right hand, and breaking the shell into two halves, carefully pour the egg into the pan. The following. Next ... Sprinkle with salt, pepper (a little). If the yolks were able to keep whole, get the eggs. If not, you can mix everything with a knife already in a frying pan (they don’t really want to eat them very much) so that they are better cooked. Fry for three minutes, until the protein thickens.

It is possible, before beating eggs, to fry in a frying pan slices of any sausage, bacon slices, sliced sausages or sausages, chopped onions, tomatoes - yes, almost anything. Fried eggs allow any additives, it only gets tastier.

Oatmeal for the budget

What is it, Berimor?
- Bunting, sir ...

The appeal of the recipe on the one hand is in its simplicity and in the fact that products for its sale do not need a refrigerator. On the other hand - porridge will cost you much cheaper than the same "Bystrov".

You will need products: powdered milk (1/4 cup), Hercules (cup), sugar (2 teaspoons), salt (1/8 teaspoon). The number of products and even proportions can be freely changed, based on needs, opportunities, and simply "to taste."

Mix milk, salt and sugar with Hercules to facilitate dissolution without lumps, pour boiling water (1 part of the mixture into 4 parts of water - proportions can also be changed, depending on the desired thickness of the result), mix well. All this can be poured into the pot, in which porridge will then be cooked. Insist at least 20 minutes, but the more, the easier the cooking process will go. Exotic lovers can add raisins or dried apricots there (or you can add this just before cooking or even on a plate before eating porridge).

It is convenient to pour the mixture in the evening to cook porridge in the morning for breakfast. At night, the drenched mixture can be left simply on the table (it does not require placement in a cold place), but it must be covered from cockroaches if they are found in the house.

The swollen mixture over low heat, stirring continuously, must be cooked until tender. Approximately the process will take 5-10 minutes. More precisely, the readiness is determined by the fact that the porridge begins to puff - the mixture thickens, and the bubbles that form when boiling erupt through it with the sound of "Puff".

Serve and take with words from the epigraph.

Potato

It is better to buy potatoes more - for example, a bucket. They buy it on the market (mini markets near the store), it seldom happens in stores — only in vegetables and is, as a rule, worse. Let the potatoes be at home forever - fry, boil and eat with herring or lard, throw in the soup.

Potatoes boiled "in uniform"

Potatoes can be cooked "in uniform" (without peeling). To do this, several potatoes are washed, put in a saucepan and poured with cold water (so that the water covers the potatoes), put on the fire. When the water boils, the fire is better to reduce to a weak boil of water. Potatoes are cooked in about 20 minutes of boiling. If in doubt, is it ready, you can check: if the potato is easily pierced with a knife blade, then it is ready. It is not recommended, however, to poke them all, and then the potatoes can be boiled soft (falling apart). Potatoes do not boil better if boiled in salt water (a teaspoon of salt per liter of water, approximately).

Boiled potatoes are removed from the pan, peeled and eaten: with milk, with butter, with salted or smoked bacon, with salted or smoked fish, with sausages, with vegetables - with anything!

Boiled potatoes can lie in the cupboard for about a day (and in the cold and longer), and then it can be cleaned, cut, poured into a frying pan with preheated fat, sprinkled with pepper, salt, and fry, stirring (about 5 minutes fry). Get a hot meal. You can then pour it directly into the pan with sour cream, ketchup, or their mixture, and, after closing the lid, hold on a slow fire for about 5 minutes for the mixture to bake.

Boiled potatoes

Potatoes can be peeled before cooking (if not laziness). In this case, it can be cut into pieces (if it is large) 2-3 centimeters thick - and then it will boil much faster (finish 10 minutes). You can put water on the fire in advance (while you peel the potatoes) and put the potatoes in boiling (or just hot) water.

You can throw whole peeled potatoes into the broth when you cook meat, chicken legs or soup. They can also be stored in broth for several days, until you catch them from there, warm them up (in a toaster or in a frying pan with oil) and do not eat them.

Roast potatoes

It requires cooking except the potato itself: a frying pan, fat, a knife and the ability to peel potatoes. Preparation taking into account the cleaning of potatoes will take some time. However, the dish is traditionally loved by students, so it’s worth the effort!

Potatoes need to be peeled. It is better to do this over the sink, before cleaning, wash each potato under running water, then peel (throw the rind into the sink), clean the cleaned potato and put it in a saucepan. Then the peel from the shell is thrown out, the hands and shell are rinsed and start to cut the potatoes. A cleaned potato can stand for some time, but it must be immediately filled with cold water (without water, it will darken within half an hour or even earlier). Potato-drenched potatoes can stand for more than a day, but in this case, the water should be periodically (at least three times a day) replaced - drain the old one, holding the potatoes half-closed with a lid of the saucepan, and pour fresh air from the tap. They cut the potatoes into medium-sized, less than a centimeter thick pieces, the width should also not be very large.

After the potatoes are cut, they put a frying pan on the fire, let it warm for a minute on high heat. Then put in the pan fat. Potatoes can be fried on: sunflower oil, not salted lard, margarine, canned fat from canned meat, fat peeled from chicken legs, etc. Vegetable oil is simply poured into the pan and wait a minute until it warms up, spread the margarine and canned fat into slices and melt, lard and fat from the legs are cut into small pieces (the smaller the better), poured into the pan and heat for three minutes, while fat is drained from them (then the remaining cracklings can be caught and eaten so that they do not burn during the frying process). Swing the pan and twist from side to side so that the grease or oil flows evenly. A layer of melted fat in the pan should be somewhere in half a centimeter. After that, add potatoes. Be careful - there will be a terrible crash, hissing and splashing (the less water in the sliced potatoes, the less it hiss and spits) - it is better to immediately cover with a lid so that everything can be settled there. Then three or four times it is necessary to repeat the following steps: wait 5-7 minutes, open the lid and mix the potatoes thoroughly with a knife, fork or spoon. After the second stirring, reduce the fire. Before the last stirring, you can salt (somewhere half a spoonful of the spoon in the pan scatter evenly) and mix again. It should be ready soon ...

There are options: potatoes with fried onions, with the addition of garlic, with pieces of meat, etc. But this is for more experienced chefs.

Pasta

Macaroni is good because they do not need to be cleaned (unlike potatoes) and easier to buy. They lay pasta in boiling salted water (half a spoonful per liter of water), wait until it boils again, and reduce the gas to a weak boil. Water can be a lot. Make sure that at the time of boiling water, along with pasta, she did not run away from the pan. If the pasta is long, then it is better to break them before filling, so that they fit into the pan without any problems. Cooked pasta for 10-15 minutes. Catch one for the sample. If ready - drain the water.

Water can be drained using a strainer. If there is nothing similar in the household, it is better to choose pasta larger (feathers, horns) and drain the water from under the loosely covered lid. With this discharge of water, steam rushes out from under the top edge of the lid vertically upwards - carefully, do not burn yourself.

Drain the water, you must quickly put in the pasta fat (recommended butter) and mix - otherwise stick together.

Pasta can be eaten with butter, with ketchup, with sausages, with vegetables, with canned meat (the jar is thrown into the pan after draining the water and for some time it is all right in the pan heated on the fire with vigorous stirring), etc.

Fried meat

There is an opinion that only exceptionally experienced chefs can roast meat, so students often deny themselves this pleasure. It is not so - to fry meat is very simple, and besides it is fast.

If the meat is bought in the form of semi-finished products (entrecote, chops, frying, etc.), then the process is generally greatly simplified. If you buy a piece of this raw meat, then it must first be properly cut. For frying, it is best to take lean pork or turkey (turkey can be considered meat and not poultry - it tastes slightly different from meat) - they fry faster and fry better. We need to know a few rules:

Raw meat can lie in the refrigerator for no more than a day, it can be stored longer only in the freezer (at minus temperature)
If the meat is bought in advance, and there are no freezers, then you can cut it into portions, and then lightly salt (then, when cooking, do not salt!), Pour in a weak vinegar solution (a third of a teaspoon of vinegar essence per liter of water). In this form, it can lie in the room for two days (and it’s better still in the fridge or in a cool place - four days)
When raw meat is thawed out or simply stored, a puddle always flows from it, which, if precautionary measures are not taken, can spoil other foods or anything else. Keep it only in a deep dish or dish.
Roast already thawed meat. It is better NOT to defrost it under a stream of hot water (otherwise it will wash all the vitamins from it)
Cut the meat across the fibers - then it is easier to bite and chew it ready
It is easier to cut the unfrozen meat until the end - while it is still in shape, finish freezing the already chopped meat.
The meat is cut into not very thick (about a centimeter thick) flat slices of arbitrary shape and size. From large pieces the size of a palm (1-2 per serving) you get an escalope (or entrecote - from beef). You can make the pieces thicker - 2-3 centimeters thick, but before frying, spreading them on the table, tapping them all over the surface with an empty bottle - you will get a chop. From small cubes (thickness and width in centimeters, length - five centimeters) will come out frying. Any transitional options are possible.

It is necessary to heat the pan, pour in some sunflower oil (just to lubricate the bottom) and heat the oil for a couple of minutes (if the frying pan with oil is not heated enough, the meat will stick to it). Then the meat gently unfolds on the bottom of the pan, or just pours into it in a heap, if the pieces are small. Top it is necessary to sprinkle the meat with salt (if not salted in advance) and pepper (sparingly, but evenly, better pour less - salted in a plate, it will not be salted again). However, it was possible to salt and pepper the pieces even before putting them into the frying pan. Roast the meat on high heat for a very short time - about three minutes, then turn the pieces over to the other side and fry for another two minutes (the sides should look appetizing toasted, when piercing a piece of meat with a fork or knife, clear juice should be released, but not blood - then the meat is ready).

While the meat is fried, it would be good to clean and cut a couple of large onions with thin half rings (onions successfully complement the meat). When the meat is removed from the pan, onions are poured into it and fried in the fat left after the meat, stirring until golden brown.

If the meat is cut finely, then you will turn over each piece, so you can just mix it every 2 minutes, and fry for 8-10 minutes (longer than large-cut, because finely cut, as a rule, pile into the pan more - not into one layer). Chopped onions in this case, you can immediately fall asleep in the pan mixed with meat. Salt and pepper all together.

If desired, fried meat with onions can be poured with half a glass of sour cream right in the pan, covered with a lid and kept on low heat for about five to eight minutes. Get a stew with sauce.

Chicken liver in sour cream

On the way home, buy a package of chicken liver (sold in stores, in the same place as chicken legs, chickens, etc.) and a package of sour cream (100 grams are needed - from half a cup, the rest can be eaten for breakfast). Chicken liver is packed in such small foam troughs (about 15x25 cm in size), covered with plastic wrap on top. There is 400 grams per weight - this is enough for one person or two people to eat with a side dish. If you have time - leave to defrost, no - cook right away.

Peel the bulb and cut it smaller. Heat the frying pan and pour sunflower oil into it - a little, just smear the bottom. Warm up for a couple of minutes. Shake out the liver of a pack of preheated butter (you can cut each piece - a liver with a heart - into 3 pieces). If the liver is not thawed, make the fire weak, close the lid and wait until it thaws and falls apart into separate livers. Then add onions, add fire, stirring, fry the liver with onions for 5-10 minutes (fry on all sides). If you have not cut raw, you can cut it in a frying pan with a knife right now (or you can leave it in large pieces until the end). Salt (the third part of a teaspoon without top), sprinkle with pepper (if you want), put a bay leaf (if any), pour sour cream (half a cup), cover with a lid, reduce the heat. Stew for 10 minutes. Done.

Soups

Soup is a very good meal for a student. Soup can be cooked throughout the room, you can cook a large pot for a few days. In the soup you can boil a large piece of meat and whole potatoes and eat soup for lunch, and meat and potatoes for dinner. The soup will stand today or tomorrow without a refrigerator (if the room is not very hot), and in a cool place you can keep it for four days.

If you do not like soups from childhood, think about it, maybe it’s not at all about those soups (usually soups are eaten for the first before the second dish, therefore, it happens that they are cooked with liquid and practically without meat). And here it’s about completely different things (so that you can eat as a separate dish, without extras): boil the soup more thickly - let it be something between a stewed potato and a soup, put a bigger piece of meat in it - you will surely like this soup.

The basis of the soup - broth. Usually, for a broth, take a piece of beef with a bone (the more meat on the piece, the more meat in the soup!), More, but to fit into the pan. You can cook and pork, but the fat is better to cut - it is too much soup. Rinse the meat under the tap, put it in a saucepan, pour cold water over it, cover with a lid and put on the fire. Foam can not be removed - foam is dirt and coagulated squirrels, but you washed off the dirt when you rinsed the meat, and the proteins still did not interfere with anyone (if the soup is not so transparent, this is not a problem at all). As soon as the water boils, the fire should be reduced to the lowest boiling point and leave the broth to cook for three hours. Make sure that the water does not boil off (if that - add).

If boiling broth for three hours of patience is not enough, then it is better to take not chicken meat, but chicken legs or a pair of chicken legs (they are cooked for half an hour) or a can of canned meat (pour in what is considered meat and boil for five minutes into boiling water) a pack of grams in 200 raw minced meat, break one raw egg, salt a little, mix thoroughly with a fork, put in small pieces into boiling water, cook for about five minutes).

At the end of cooking, the broth is salted - into a three-liter saucepan approximately a tablespoon without top of salt. If the broth has boiled strongly, water should be added to the desired amount and boiled for five minutes (cooks believe that pouring water into the ready broth should be torn off hands, however - this is just pizhonstvo, since it practically does not affect the taste).

If the broth was boiled from meat, it is strongly recommended to remove the meat from the broth, when it is cooked, to separate from the bones, to throw out all the bones, and to send everything that is considered edible back to the pan. This is not a very pleasant procedure, because the meat (don't burn yourself, you have to wait a little while it cools) are torn apart by your hands, and your hands are all covered with a layer of fat ... But, if you take these actions right away, it will save you from subsequent picking in your plate while eating (when there it is no longer necessary to dig in!) in vain attempts to separate edible pieces plastered with pasta from the bones and cartilages.

Small vermicelli (if long pasta is taken, break them smaller, but this will be worse than noodles). Cook for 5 minutes on low heat with a low boil. Put two or three handfuls on a three-liter pan (well, by the way, it depends on how much space is left in the piece of meat!)
Rice (pre-pour into another pan or dish, pour tap water, rinse, rubbing it with your hands, then drain). Cook for 15 minutes on low heat with a low boil. Put somewhere a glass on a three-liter pot.
Potatoes (peel and cut not very finely - you can put whole potatoes in order to eat them separately from the soup). Cook 10-15 minutes (with whole potatoes for 20 minutes) on low heat with a weak boil. Put somewhere 4-6 medium potatoes on a three-liter pan (you can add a few more).
Vegetables (buy a package of any frozen vegetable mix in advance, quickly, without defrosting, pour in the broth from the package). Cook for 15 minutes on low heat with a low boil. Put a half package (gram 200-400) on a three-liter pan.
If peas beans or lentils are planned, then this should have been solved earlier, since they are washed (like rice) and laid with meat. Cook for three hours with the meat for a long time (and you can soak the peas in cold water before cooking the broth for a couple of hours). Put somewhere a glass-two on a three-liter pot.

For chicken legs more suitable vermicelli - get chicken noodles. For peas or beans, it was good to add something smoked to the broth meat — pieces of smoked sausage, smoked ham skin (after boiling catch and throw out) or smoked meat bones. Vegetables (or frozen champignons) can be put into the soup along with rice (or with potatoes, or with pasta, or with peas) - they will not interfere. But rice with vermicelli together put is not accepted ...

While the filler is boiling in the broth (potatoes, rice, pasta, or something else), you need to peel and chop the onion (one large onion). Sunflower oil is poured into a preheated pan (a couple of tablespoons), heated for a couple more minutes, poured onions, fried, stirred, for about three minutes (fried). You can add more chopped carrots and fry it for another three minutes on low heat. You can add chopped tomato or sweet pepper or mushroom or pickled cucumber or something else or all together (fry for another couple of minutes on very low heat) - the dressing will give the soup a certain flavor. Then pour it all from the pan into a saucepan with soup.

As a soup dressing, you can use ready-made (issued from the house in the bank) salty dressing. To prepare such a dressing, tomatoes (you can also green), carrots, sweet peppers, onions, greens are cut in free proportions, sprinkled with salt, put into jars (can be stored in a cool place until spring). In this case, only onions are fried (and even then not necessarily), and the broth does not need to be salted (do not salt, since refilling the salt is salted !!!). Already after pouring into the soup of fried onion, the dressing is scooped out of the jar with a spoon and put directly into the soup (a spoon or two or three: the main thing is not to overdo it!).

Add a couple of bay leaves, perhaps pepper ... You can a lot of cut greens (dill, parsley, green onions), and you can put it right in the plate. Boil the soup over low heat for another five minutes. Is done.

Catering at a party

If it happens that you are increasingly having dinner in the same room, being invited there to visit, think about how everything happens? On whose money you eat, and whose work was invested in cooking dinner and cleaning dishes. These costs must somehow be offset.

If, for example, the same girl regularly feeds you dinner, and you, in turn, feed her lunch in the canteen for your money, then we can assume that the balance has been observed. However, pay attention - her neighbors can show dissatisfaction with your constant presence. This can be easily avoided if, by entering the room, you hint to them how beautiful they all look today, or from time to time you bring a chocolate to tea.

If they prepare and clean them all together (or in turns), buy products together, and you come to visit someone alone, this is an unstable situation. Most likely, this will end in a scandal - soon they will ask you from there. To prevent this from happening, it is necessary to somehow compensate for the material and labor costs of all participants, either buying products from time to time (bring a couple of buckets of potatoes from the market, for example) or a “labor contribution” - regular washing up, say.

Similarly, if such a situation develops in your room, it is better not to launch it and bring it to the scandal. As soon as you feel that what is happening is annoying to you, try either to get out of joint meals yourself (without focusing on the cause), or, perhaps, after consulting with other participants, hint to your neighbor, who receives guests, that it is difficult for you to feed everyone who does not participate in process. Do not be afraid to offend anyone - if you become angry to yourself, the situation will only get worse.

Olga Focht (Anykey)

Personal experience

That is, at a minimum, you can get along with such options, but if we talk about a little more comfort, then you need to lay the catering in the catering of a nonresident student.

Discussion

I have a son - a Muscovite, I give him food and travel 9-10 thousand per month. But! He eats breakfast, dines at home, eats at home on weekends. With this money, he dines at the university twice a day (growing body :)). For the rest of the entertainment he earns himself (earns himself a tutor). So for all 10 thousand per month - completely back to back, you will have to earn extra money.

Daughter on 4 course in Moscow. I give 10 thousand per month, but it is back to back. Payment hostel about 900 rubles. and a ticket from home to Moscow separately. Takes food from home, but very little, because hard to carry. Eats in the student cafeteria and cooks in the dorm. Washes in the laundry. Previously, she dragged everything home, but hard. Travel on a social pass. Pay for the Internet with other girls room. Lives modestly, without clubs. Goes to the cinema, sometimes to a cafe. Buys a little cosmetics. While there was no Internet, the first few months, a lot of money was spent on communication.
If there is an opportunity to bring products from home - there will be help. More will need initial investment in the arrangement. For example, we bought a fridge with other girls, bought a microwave, electric kettle, bedside table, curtains, chandelier, printer. Nout bought specifically for study.

What to cook for a picnic: choose a menu with professionals. Section: A serious question (ready-made food for the whole family). Menu for the child: food for children - delicious and fun! "Cooking for me is rest. Especially on weekends, when the whole family is complete.

Discussion

Guests - never. I think this is something of a bad taste)))

It is the guests who rarely, I like to cook, I am quite good at it, and the ready meals of those suppliers whom I trust are expensive.
Although puff pastry also prefer to buy ready-made, we have a local bakery excellent yeast puff pastry does. For my own, I sometimes order or bring with me, when we go to a restaurant with a company, favorite dishes that are long, difficult or lazy to cook by myself. For example, in one place I consistently order rolls and sushi, in the other - confectionary and tartlets, and in the third - onion bread, julienne, napoleon and Irish cake. Children can still order some fast food 1-2 times a month.

I give apples, carrots, tangerines, yogurt without anything, hard cheese.

In my 5 years, such a diagnosis was made. The first week, they gulped water with a floating carrot and potatoes, plus a piece of chicken breast. I remember the donut-drying, crackers could. Nothing sweet, etc. She (and without that thin-ringing) for this week emaciated horror. After it turned out that this pancreatitis, even hunger is treated.
The aggravation will pass and you will slowly feed more normally - cereals, etc. I read some diet table number and cooked for it (I don’t remember, it should be in the internet).
And then enter the normal mode. Only I still fry something extremely rare. Has got used, and it is not useful. Oven, boiled - what we need. More about the disease and do not remember :)

Practical guidance for first-year students. What can you cook? How to cook a couple. Tefal Vitacuisine. Intuitive nutrition: 9 stories. Do you like to cook? There is a huge amount of delicious and healthy dishes.

Discussion

there are children, yes :). Cook and bake a lot of pretty. But I myself do not like to eat what I cook. :) It saves me.
Well, you ask yourself honestly. Want to lose weight? If so, no temptations will stand in your way. I bake pies, but I don’t want them, not because I don’t like them, but because I love myself and want to lose weight.
In the evenings I try not to eat. But sometimes you want to sit with your husband side by side, or with the whole family. Eat protein dinner. Or full-fledged, but in maaaaaaaaaa a little number of. Or just sit, look at them all and drink tea :))))

I also cook at least 3 times a day. But it never occurs to me to bake every day, and even several times and each time is different. Prepare something useful, not just pizza, cookies and pies. If they are really hungry, they will normally eat something cooked, and in my opinion this is just a consumer attitude towards you. And the husband, if he wants fresh pastries for every tea, can prepare something himself. So the problem is in your head, in my opinion.

Today my daughter invited guests on puff pastry with cheese (she baked from a semi-finished product) - I did not eat, sat with everyone at the table, drank tea without sugar. To talk normally, there is not necessarily. Of course, I tried baking (pinched off a piece of cake) - to try it is not necessary to eat a few pieces.

Stew can also be cooked on weekends, and there are with different side dishes almost all week. Cabbage rolls by the end of the week will become And vaasche - it should be easier, meals on weekdays should not be particularly elegant, otherwise the holiday will not be felt :) 05.10.2005 22:28:17, AleXXX.

Discussion

chicken and pork roast faster than beef, so beef is a weekend supper. If you bake a piece of meat on a wax or cook your tongue, it may be enough for a couple of days. Chicken thighs roast for 10-15 minutes, fillets - 5 minutes (+10 minutes for a side dish). Another option is to quickly fry the meat (minced meat) and vegetables, mix and bring to the norm in the oven - if there is enough time before dinner and you don’t want to stand at the stove.

At the weekend I write a list of dishes for the week and, accordingly, what to buy so that on weekdays I don’t go to the store.
My child 3 times a week, classes end at 21-00 and at 21-30 you have to sleep, respectively, these days the dinner preparation time is 15 minutes.
I will write the menu approximately, and then all these files are at home.
Buy beef bone 2.5 kg and 1 kg of pork.
Cut beef, cook bones (not bare), scroll meat. A portion of the minced meat portions (300 grams) is expanded into packages and in the freezer.
From pork cut off the 3 best pieces for frying, scroll the rest.
From the broth, remove the bones, pick them from the meat and scroll.
Make beef from minced beef + pork and put them in the freezer (I'm fried and raw).
All this takes about 2 hours on Sunday.
Eventually:
1. Broth for 2 cooking soup
2. Pork for frying
3. Cooked minced meat
4. Beef steak.
five . Cutlets. on the third day after the birth of the youngest I received from the children "fi": "why did you not bake pizza, but only cheese pies!" ... :))))
I just gave birth at the maternity hospital, but I didn’t sit there, but left after 16 hours (in vain I succumbed to their persuasion - and did not leave the birth)
so - the option is quite real :)))
And so - well, by God - they will live (only two!) Three to five days ... do not worry! there are more serious problems :)))
and so - I, too, only camels to mind. And, more cheesecakes.

i froze in front of the maternity hospital — home-made manty, hedgehogs with rice, meatballs, lazy cabbage rolls, bought meat, cut it in strips, like beef stroganoff, in the same bag grated carrots and sliced onions. then just from the bag into the pan, add salt and spices and simmer. You can freeze pancakes stuffed with meat or cabbage. I wish easy childbirth!)))

A child from 1 to 3. Raising a child from one to three years: hardening and development, nutrition and disease, daily routine and the development of everyday skills. Dinner we try to cook for 2 days (meatballs, chicken, noodles, potatoes), while one day a week a mother-in-law prepares dinner, but ...

Discussion

I try to cook the soup on Sunday, usually enough for 4-5 days. Dinner we try to cook for 2 days (cutlets, chicken, noodles, potatoes), while one day a week a dinner is cooked by the mother-in-law, but every evening I try to stir up some vegetable such as salad, stewed vegetables. Breakfast is done quickly: it is porridge, which is quickly cooked, if buckwheat, then I cook it in advance from the evening (along with dinner), or muesli + cereal with milk sometimes. And on Friday evening we are all going to visit grandmother with two nights, and everything is much easier there. But I try to come home at 18.00.

I have a part-time job. In the first half of the day. For the future I do not cook ... except what semi-finished products, blanks.

The best way to experience unity with your family, to be together, to socialize is to get together for a family Sunday dinner. Sunday, as a rule, almost all of the working population - a day off, just like children of schoolchildren. Of course, each of us lives according to his schedule and schedule, and people who live under the same roof cannot always come together on working days. But Sunday for the family Sunday meeting at the "tasty" table fits perfectly.

Sunday dinner preparation

We must understand that a delicious Sunday lunch requires some preparation. This is not just a snack quick hand“On weekdays, this is a complete table with various dishes, ranging from hot to dessert.

It is important to think through all the details to the smallest moments. Decide on the family Sunday dinner menu, make beautiful tablecloths, candles, get your favorite dishes and glasses. It seems that cooking dinner for the whole family is very difficult. But some of the nuances and tips that we share today will help smooth out sharp corners, save time, effort and money. Let's get started.

Planning

As you can imagine, a big dinner will consist of several dishes. But it is not necessary to cook them right before serving. Having thought out the menu, you can choose dishes that are made in advance (“at night”) and which should certainly be ready before the arrival of the home.

For example, if you decide to make flavored steaks, it is best to cook them before serving. They are tastier when, as they say, "with the heat of the heat." However, stewed vegetables, serving as a side dish for meat, can be made in advance. Or, for example, hot - soup or soup. They can be cooked a day before a family dinner. As is known, such dishes are tastier and more fragrant when they insist (“reach”) and reach the top of their taste.

Teamwork

Preparing a Sunday lunch is not only the responsibility of the housewife. Do not try to do everything yourself, alone. Attract your household, organize a man, you can easily entrust the meat or peeling potatoes. And the younger generation will be happy to take part in the preparation of culinary masterpieces.

It turns out that you take off part of the load and at the same time spend extra time with family and friends. Do not be afraid that the assistants will spoil the dish or do something wrong, as you intended for the recipe. The atmosphere of community and team is much better for a family than a lonely proud self-reliance.

Simplicity is the key to success

No need to try to do everything flawlessly. You should not choose some very complex culinary masterpieces, the preparation of which will take the maximum amount of your time. Better you cook one dish perfectly, than you will hurry and make mistakes in all the complicated dishes that you have chosen.

It is necessary to understand that Sunday dinner with the family is not a festive feast, and it is better to cook simple and favorite dishes, and not to surprise with refined, but unusual cuisine.

By the way, purchased desserts can participate in your Sunday family meeting. For example, the hot will be done by your hands, and cakes or pastries acquired in cooking will simply become an addition and decoration to your main masterpieces.

The main thing in a family dinner is not refined expensive meals, but communication, the warmth of the home, pleasant conversations and comfort.

Hot dishes

Of course, no Sunday dinner is complete without a hot one. We offer you several easy-to-cook recipes that will help to surprise and please the home. On the hot, you can choose both soups, and meat or fish with a side dish. Think over what your household likes, what will definitely be swept from the plates in seconds. After all, it is very important for the hostess that the dish, over which she poured half a day, like, and was eaten to the last spoonful.

with garlic croutons

To prepare the cream soup will need:

Potato - half a kilogram.
Leek - one large stalk.
Spinach - 3-4 large bunches.
Low-fat cream - 500 milliliters.
White bread - eight to nine pieces without a crust.
Olive oil - a couple of tablespoons.
A few cloves of garlic.
Salt pepper.

Peel the potatoes and cut them into small pieces. Then pour water into a saucepan, salt it a little and put leek and potatoes there. It is necessary to boil vegetables until soft. While the vegetables are boiling, let's do spinach. He should cut off hard tips, and the base of the leaves cut arbitrarily into pieces. And add the greens to the boiled vegetables.

When the potatoes are ready, you can remove the pan from the heat. Allow the ingredients to cool slightly. Add some salt and black pepper to the soup and whisk everything in a blender. In the process of whipping with a slow stream add cream. Then put the pot on the fire for another couple of minutes, bring to a boil. The soup is ready.

Rusks are made from white bread. Cut them into pieces, dry in the oven. In a separate bowl, mix olive oil and chopped garlic. Roll each crouton in this mass and add to the cream soup.

with vegetables

Fish is always a good and win-win dish. If you have not decided what to cook for Sunday dinner, you will not find anything better.

Salmon steak (at the rate of one piece per person).
Frozen or fresh vegetables (green beans, green pea, sweet Bulgarian pepper, tomatoes).
Salt, spices for fish, ground black pepper.

Steaks should be flavored with salt, pepper and spices and fried in vegetable or olive oil on both sides.

While the fish will be fried, you can start cooking vegetables. It is worth deciding what you want: boiled vegetables for a side dish or, a kind of, fresh vegetable salad. We recommend making vegetables hot. To do this, we cut all of them into large pieces, fry in butter for a few minutes. So they will not lose their healthy qualities, they will remain crispy, but they will be hot, which is what we need.

Meat with vegetables in foil

If among your home there are no fish lovers, then it is worth cooking hot meat. We offer you to make a delicious meat steak with vegetables in the oven.

For cooking you will need:

Meat steak (portion calculated, as in the case of fish).
Three small potatoes.
A bunch of greens (dill or parsley).
Two medium carrots.
Cherry tomatoes - 5-7 pieces.
Champignon.
Salt, pepper, spices for meat (to taste and optional).

Just say that while you are preparing the dish, it is recommended to preheat the oven to 200 degrees in advance and prepare the foil of the required size. You can make a dish in the baking mold, but we advise you not to be too lazy and pack the meat steak in portions.

So, if the hot meal comes in the Sunday lunch menu, we try to get it from a trusted store. The meat must be fresh and of high quality, because the taste of the dish will directly depend on it.

Steak slightly repulsed, sprinkle with spices, salt. Cut mushrooms into halves, like cherry tomatoes. Peel potatoes, cut into cubes. With carrots, you can do the same, but you can rub it on a coarse grater.

We put the prepared products on the foil layer in layers: potatoes, meat, mushrooms, carrots, tomatoes, greens. You can, if desired, add some grated cheese on top. Close the foil, wrap the bag and send it to the oven.

Vegetable salad

As we have said, try to choose simple and easy-to-cook dishes when you decide to organize a Sunday lunch. Recipes with photos can be found in the cookbook, or you can just experiment with the available products. Of course, no one has canceled the “Olivier”, beloved by all. But, you see, this salad, as a symbol of the New Year, is in no way suitable for a family Sunday meeting, despite the love for it of all members of your family.

To make a light and tasty vegetable salad, you will need:

200 grams of champignons.
10-12 pieces of cherry tomatoes.
Two pieces of big Bulgarian sweet pepper.
Green beans.
Green pea.
Salt pepper.
Olive oil for salad dressing.

Mushrooms should be cut in half and send to the pan to simmer. There also should be put and green beans. While mushrooms are stewing, you can cut the Bulgarian pepper and tomatoes. Then we mix all the ingredients in a beautiful dish, season with herbs, olive oil. Salad ready.

For sweet

As for desserts, then the choice is yours. You can buy for a Sunday dinner for the whole family something unusual in the store, and you can cook it yourself if your skills in the art of baking and free time allow.

If you decide to please households with pastries, then we recommend easy-to-prepare and extremely tasty home-made biscuits for tea.

To prepare you need:

Two eggs.
100 grams of sugar.
50 grams of butter.
Two tablespoons of cocoa powder.
Half a teaspoon of soda.
Ground cinnamon.
Ground cloves.
Flour - 700 grams.

All the ingredients for the dough will need to be mixed, gradually introducing flour. The dough should not stick to your hands, be as soft and pliable as possible. We roll it into a large layer, from which we cut cookies with the help of molds. They are baked in the oven, heated to 200 degrees in just seven minutes.

You can decorate the top with glaze made from one egg and powdered sugar, or just pour honey on it. Sunday dinner is ready!