Queers Who Cook: The Fundamentals

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After our first installment of the Honey Boo List on cooking, we got a lot of feedback that you’d like to get some recipes to the things that we make. Totally fair, but the problem is I’m pretty bad about writing down recipes and sort of just fly by the seat of my pants most of the time. The reason I can do this is because I’ve gotten down certain methods that translate easily to lots of cooking situations such as: how to cook a piece of chicken, the proper ratio to cook the perfect pot of grains, and how to make a simple vinaigrette.

It is my belief that these fundamental building blocks are what make cooking easier, more accessible, and applicable to the ingredients you have around — rather than being married to following the recipe exactly.

SALT FAT ACID HEAT, a staple of our cooking arsenal.

SALT FAT ACID HEAT is a great introduction to these principles by the amazing chef Samin Nostrat. She has both a Netflix special on the subject as well as a cookbook, so check one (or both!) out depending on what fits your learning style better.

How to Cook a Chicken Breast

There are tons of ways to cook chicken, but a simple way to start is by pan searing. Key points to get started:

• It’s important to bring your chicken up to room temperature. Ideally, take it out of the fridge around thirty minutes prior to cooking.
• Chicken breast tends to be large these days, so I like to butterfly them to make the whole process a little quicker + I prefer the texture.
• SEASON YOUR FOOD. Salt and pepper can transform a humble chicken breast, to something extraordinary. Season the meat when you take it out to come up to temperature. Allowing the salt to make its way through will produce a more tender and tasty result.
• Cook over medium heat with about 1 tablespoon of olive oil per chicken breast. It’s important not to overcrowd the pan, because it will steam the meat rather than allowing it to get that wonderful brown, crispy exterior.
• Sear for about 3–5 minutes per side based on thickness. If you’re new to cooking meat, I suggest getting a meat thermometer. The chicken will be cooked when it reaches 165 degrees.

How to Cook Grains

The great thing about grains is they always give you the ratio of water to dry grains on the back of the package. No guesswork!

But, it’s also helpful to know a few ratios offhand:

• Rice = 2:1 ratio (water:rice)
• Quinoa = 2:1 ratio (water:quinoa)
• Barley = 3:1 ratio (water:barley)

If you’re ever curious about a ratio and it’s not on the bag, there’s a ton of info on the internet.

Quick tip: Use vegetable or chicken/beef stock in place of water for a more robust flavor!

How to Make a Vinaigrette

This is a great fundamental to have in your repertoire, because bottled dressing is packed with a ton of fillers and sugar. Plus, it’s super easy to make them at home with very few ingredients.

Classic Vinaigrette

The classic vinaigrette is once again built on a ratio. 3 parts oil to 1 part vinegar. What’s great about this is you can truly make it your own, based on your own wants/needs.

My Go-To Vinaigrette

I tend to like my dressing a little more punchy, so I do a ratio of around 2:1 oil to vinegar. I suggest making your dressing ahead in batches, just in a mason jar, so you can both emulsify it easily by giving it a good shake, and it will save time during the week.

¾–1 Cup Recipe

• ½ cup of olive oil
• ¼ cup of balsamic vinegar
• 1–2 cloves of chopped or smash garlic
• Seasoning salt, sea salt, and fresh ground pepper to taste

Finished grain bowl. Om nom nom.

Use the Building Blocks Together

By combining these three elements, you can easily create a very simple delicious dish with tons of possible variations that’s great for a single meal or preparing in bulk for a week of tasty (and healthy) lunches.

For example, this meal that we posted last week was a version of these three methods. It was essentially a grain bowl, that I added a simple green salad to, and grilled barbecue chicken.

Chicken Used: Grilled BBQ Chicken

I do the same prep work for grilled chicken that I do for pan seared: bring up to room temperature, butterfly, and season. Cook the chicken on medium high heat around 5 minutes per side, but don’t put the barbecue sauce on until the very end! Otherwise, the sugars burn and turn it into a mess.

Serving Size: 3–4 oz or about ½ of a butterflied breast

Grains used: Trader Joe’s Harvest Grains Blend

This is a blend of israeli couscous, orzo, baby garbanzo beans, and red quinoa. We followed the ratio directions on the back, which cooked them to perfection. I opted to cook them in chicken stock, which made it extra savory.

Serving Size: ¼ cup uncooked per person

Vinaigrette Used: Citrusy Garlic

Instead of my go-to balsamic, I opted for another favorite which is a combo of lemon and white wine vinegar.

• 3 tablespoons of fresh lemon juice
• 1 tablespoon of white wine vinegar
• ½ cup of olive oil
• 1 clove of garlic, chopped
• Salt + freshly ground pepper to taste

Serving Size: 1–2 tablespoons per person

I also suggest doing things in bulk, especially if you eat lunch at home or want to save money and time by packing one.

Quick Tips

• Make more chicken than you plan to eat and seal it up. You can add it to salads, grain bowls, etc. throughout the week.
• As discussed, multiply the ratio of vinaigrette and make extra in a mason jar to keep in the fridge. Just shake it up when you want to use it.
• Mix it up, experiment, and have fun. Not every cooking experience will be a WILD success, but it’s all about learning how to work with what you’ve got.