If you have access to an oven or stove, even of the public variety, making things like lasagne or stew is easy because you basically just set things up and then keep an eye on it, stirring every so often for stews, and let it simmer on low heat for a couple hours before eating. I have a great chili recipe that I'm more than willing to share:
3 lb ground chuck
2 medium onions, finely chopped
3 cloves garlic, crushed/minced
2 cans (15 oz.) tomato sauce
2 cups beef broth
¼ cup red-wine vinegar
¼ cup Worchestershire sauce
¼ cup chili powder
2 tsp dried oregano, crushed
1 ½ tsp ground cinnamon
1 ½ tsp ground cumin
1 tsp salt
½ tsp pepper
¼ tsp ground cloves
1 oz unsweetened chocolate, chopped
Spaghetti, cheese, oyster crackers as needed
1. In large saucepan, over medium-low heat, cook meat, onions and garlic 12 to 15 minutes or until meat is no longer pink and vegetables are tender, stirring to break up meat.
2. Add tomato sauce, beef broth, vinegar and Worchestershire sauce; mix well. Heat to simmering, add seasonings and chocolate; mix well. Cook 1 ½ hours, stirring often, until chili is thick.
This makes Cincinatti-style chili, which means that it's best served over spaghetti and topped with cheddar cheese. You can omit the onions if you prefer (I often do), just make sure that you're cooking the meat and garlic together so that it soaks in the flavor. The most vital spice in the recipe is the addition of ground cloves; the chili just doesn't taste right without it, despite the fact that you only add a very small amount. Don't use whole cloves, because it just doesn't work right. You can cook the chili for longer than 1 and 1/2 hours as long as the heat is low, and the longer you do so the better it tastes. In fact, it's even better if you cook it and then put it in the fridge then eat it the next day. Something about sitting overnight really brings out the strength of the flavors.
Feel free to garnish the chili-spaghetti with chopped onions, fresh garlic, or beans as desired. <p>
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