The Bored Girl's Kitchen

Verdict: Not too bad.

Fair warning, this is a long post.

Every now and then, my friends and I get together with a random mix of ingredients, see what we can make, and then eat it.  So far these have all been varying degrees of successful, and I wanted to start chronicling them for all of you.  Since I’m not usually the one cooking for these, and the kitchen is usually a bit of a hectic area during them, the picture taking isn’t always the greatest.  However there should be enough information to get the gist across.

So the basics on what we do are as follows.  For the White Elephant ones, everybody brings one or so things from their pantries or kitchens that aren’t getting used.  Once everything is all laid out, we attempt to reach a unanimous decision as to what to make, but it usually ends up falling on MacKenzie.  She refuses to do a Russian Roulette Potluck (where everything gets tossed into a pot and we hope for the best), so we end up with something resembling real meals.  We try to use everything that gets brought, but that doesn’t always work since we’re allowed to add in other things to make it an edible dish. Also, this particular one was a bit lame.

At this particular event we ended up with:

– Avocados

– Red peppers

– Tomato puree

– French Onion Soup

– Quinoa

– Instant potatoes

– Stovetop stuffing

– Swiss Miss

– Shredded Wheat

– Vegan beef stock

– Ground beef

– Angel hair pasta

Initially we were going to also make a dessert that utilized the sweeter elements, but ultimately decided not to because of time and everybody deciding to leave. So not everything on this list got used.  MacKenzie took over, and grumbled about having to document everything anyway, so just read along to figure out what she did.  Also bear in mind that we had a few different things going on at once, but I’m going to tackle them one at a time.

First up, I made guacamole.  This was not my best batch, so I’ll end up making a better batch in a single post later.  I think the downfall was the avocados being too ripe and mushy. I bought them a few days ahead of time meaning to make something sooner but didn’t get around to it.

For the guac I made at this event, you’ll need:

– 2 avocados

– Seasonings: I used roasted garlic and pepper, celery salt, and garlic powder

– Worcestershire and lime juice

(Not pictured: the garlic powder I forgot to grab until later)

Step one:  Halve the avocados and remove the pits.  I also cut out the dark parts. Using your knife, make a few slices lengthwise down each half on the inside, and use a spoon to scoop them out into a bowl.  When the avocado is harder, I usually have my husband mash it up for me but this time I just took that spoon and stabbed at all the big chunks until they were smaller chunks.

Step two: Add the lime juice and Worcestershire sauce and stir well. Then add in the various seasonings to taste.

Step three: Chill, serve, and enjoy!

Next we have the Quinoa. For this you’ll need:

– The Quinoa

– The vegan beef stock

– Water

Step one:  Combine all ingredients into a pot.  Cook until the Quinoa is fluffy.  She said that it goes a lot better with vegetable stock, but that it wasn’t all that bad.  A somewhat decent “finished” picture will be located at the end of the post.

And for the main event! For this we used:

– Ground beef

– 1 sweet onion

– 1 red pepper

– Olive oil

– French Onion Soup

– Tomato puree

– Instant potatoes

– Angel hair pasta

– Half and half

– Various seasonings.  I believe she used salt and garlic powder the most

Step one: Chop the onion and the red pepper.  MacKenzie has a fancy shmancy way of cutting the onion that taught me how I want to do it in the future. Saute them in about a tablespoon of oil in a large sauce pan (you’re going to add everything eventually) onion first, then the pepper.

Step two: When they’re soft, add the ground beef.  We had about two pounds.  Once the beef is cooked, heat up the French Onion Soup and pour it over the beef mixture.  Let it simmer for a few minutes, and then add the tomato puree.  Let it simmer until slightly reduced on medium high.

Step three: If you want to thicken it up a bit, you can add some of the instant potatoes.  We also added a bit of half and half for a slightly creamier consistency, but it’s totally not necessary to add either of those. Oh, you should probably start your spaghetti now too.  Ours was about done at this point.

Step four: Serve meaty concoction on either the spaghetti or the quinoa, and enjoy!

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is

Happy cooking!


et cetera
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