Good times, right?
My early-learning adventures in cooking began as a graduate student. At the time, I had never heard of cumin, I thought fat-free cheese was a perfectly acceptable substitute for the real deal, and I was unaware of the differences between margarine and real butter.
My first recipes included vegetarian chili, marinara sauce with spaghetti, and bean burritos. Once I learned to make these bad boys, they quickly became the three-meal rotation I cooked every week. Yep, every week. I've always been a creature of habit.
Also topping the list of "first foods" in my cooking journey was Carrot and Celery Amandine. Adam discovered it on Allrecipes.com (shortly after our discovery of the bean burrito recipe), and it quickly entered into the rotation. Soy sauce gives it a flavorful taste, and toasted almonds provide the crunch I need when I'm eating cooked vegetables.
Tonight, we returned to our early days of cooking and made Carrot and Celery Amandine to go with our leftover Tofu Sandwiches. Brings back memories :)
What were your first recipes when you began cooking?
Carrots and Celery Amandine
(courtesy of Allrecipes.com)
This simple side dish is the perfect accompaniment to a sandwich dinner.
- 3 cloves of garlic, minced
- a dash of olive oil
- 2 TBSP water
- 2 TBSP low-sodium soy sauce
- 1/2 tsp. sugar
- 1 - 1/4 cups chopped carrots
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped, toasted almonds
Heat a little olive oil in a large saucepan over medium heat. Add onion and saute until softened, about 3 minutes. Add garlic and saute for one additional minute. Add the carrots, celery, water, soy sauce, and sugar. Stir to combine, cover, and reduce heat to medium-low. Cook until vegetables are tender-crisp, about 5 minutes. Stir in chopped almonds.