Speaking of side projects and learning to cook, I'm working on a side project that helps people learn to cook. Happy to share if interested.
Alton Brown is probably not an ideal source for recipes for you since he really goes all-out with ingredients and prep, but he's a fun way to learn about the science of cooking. His methods are hacker-ish, and that he doesn't follow same-old-same-old recipes helped me to stop worrying about doing things the "right" way.
EG: chicken, beef, tomato, onion, peppers, mushroom, cheese, rice, quinoa, pasta, potato, carrot, broccoli, spinach, asparagus, corn, sauce, etc.
Make sure you have a good stock of different spices, salt, and pepper.
Start with something simple like just chicken pasta and each meal add in something from above suited towards your taste. As you run out of ingredients you'll realize you can still make good dishes. If you run out of pasta you can skip it completely or sub it out with quiona.
I often play the "lets see what I can make with what is still in the fridge" game :D
I'm starting to realize now that it's just a stupid fear I need to overcome. I'm glad this thread forced me to think more about my attitude towards cooking.
(Yes, sometimes is a really hard game.)
To go a bit philosophical, you have to lose the fear of engaging with your food and the cooking process. Don't be scared to play with your food while it's cooking. Smell it often, listen to the noises it makes, don't be worried about moving it around the pan and even take notice of how it moves - is it sticking to the pan? Does it seem a little dry? Does it smell good? Start doing this with the simplest of things - some oil in a pan and a steak or sausages, for example.
Don't worry about following recipes to the exact letter all the time, unless you're doing something like baking where the chemistry is more important to get accurate. If your time isn't exact or the temperature is a little off or you use more than a tablespoon of oil, see what happens. See what happens if you add salt, or if you don't. Observe it while it's happening. Don't be scared to taste something off the pan. If it doesn't taste good, ask yourself why? Then ask yourself how you might fix it.
Once you're not afraid to do that, cooking becomes a lot more fun and intuitive. Then you can follow recipes while engaging with them and the food.
I feel like this is something that many people who hate cooking or who are scared of cooking miss. Cooking shouldn't be a "follow the instructions to the letter otherwise one wrong step and boom!" process. Instead it's a highly interactive, very sensory thing.
A flatmate has a book called simply "Saucen" (German for "Sauces") which provides a good basis for many meals.
I've been trying to learn how to cook ever since I moved roughly 3 months ago. My early attempts at replicating others' recipes had paid off decently so I attempted the hack-stuff-together approach on a couple of occasions. It did _not_ go well. :-/
I ended up with a ton of wasted ingredients not to mention the significant amount to time spent in prepping and later, cleaning up.
That said, I agree that (with a bit of experience) this approach to cooking is a lot more fun. As a comment elsewhere on the page says, cooking for yourself could sometimes be a pain (especially after you get home from work) and thinking of it as a side project really helps.
I think one way to build up intuition is to cook a recipe with a very short list of ingredients multiple times, with small variations (like the size of cutting things up or cooking time or whatever).
One thing Good Eats consistently does is talk about whether an ingredient has a functional purpose in a recipe, and what that purpose is. Other cooking resources do that too, but usually not as well.
This is obviously a rather trivial example, but hopefully you see how generalizing this (and similar nuggets of information) can help.
I have some pretty basic recipes I cook if I'm a bit tired from work, I can make them without really thinking (e.g. diced chicken + green beans & cream + pesto.) Fortunately, the nearest shop is about 2 minutes detour from my route home, so I can wander in and buy the things I'm missing.
Mark Bittman writes about the stages of learning how to cook and you are pretty advanced relative to others. Many of us haven't gotten to the point where we can realistically come up with ideas based on tastes because we don't know how they interact. Generalizing these ideas requires understanding how and why things work, which is exactly why Alton Brown is so useful to so many people. He breaks down the reasoning behind something so that you can generalize it the next time, or in a different dish, or apply a principle to something new altogether.
Cooking for 1 or cooking for 5 doesn't involve much increase in the total time (5 sets of eating dishes instead of 1 and slightly larger cookware to clean) and has a slight decrease in price per mouth (buying food items in bulk is cheaper). Now I could cook big meals for just myself to eat 5 times along with buying in bulk, but this means a significant loss in freshness and variety (eating the same meal 5 times a week, 4 of those reheated, and bulk items mean the same core ingredients for multiple weeks). Finally top this off with the notion that more mouths to feed tend to mean more bodies to help cook/clean, and I personally find that this tips the scales to making cooking far less worthwhile when you are doing it by yourself for yourself.
This. That's the primary reason I keep eating unhealthy. Since I started working, I naturally gravitated toward few dishes that basically make themselves - e.g. french fries, boiled/fried sausage, etc. - basically anything I can drop on the stove and leave unattended for some time. Maybe if I started to seriously learn how to cook I'd start to like it, but for now it's something that I need to do to keep myself able to do other things.
1. chicken breast 2. broccoli 3. noodles 4. some sort of oil 5. salt
Put all of the above in a pan, stir it around, cook (covered or uncovered, play with it) for about 7-13 minutes.
Try different mixtures. Try different lengths of time. You don't even have to watch it unless you're concerned that your range might explode or something.
Even better you can easily cook large quantities so you're not even cooking every day.
My healthy favorite is slow-cooked stew combined with rice-cooker brown rice/quinoa - both are set on timers so they finish just before we get home - so no reheating.
Still, you can't slow cook something like a pan-sautéed chicken breast. But many people, particularly single people, simply don't want to expend the effort for the reward. I have no problem with that; been there, done that.
It takes me about a half-hour to chop up the vegetables, but one round makes a lot of soup.
In the beginning, making a new dish takes forever and feels really stressful because it's all unfamiliar, but if you do it enough, it becomes something you can do on autopilot with very little thought or planning. Even having just 2 or 3 autopilot recipes that you've perfected logged in your brain somewhere makes such a huge difference. That doesn't mean you have to cook them every night, but you can at least break up the monotony and unhealthiness of your current meal options.
Plus, at least for me, having a meal that is healthy and actually tastes really good makes me so much more productive when I get back to work.
Doing the dishes remains a huge PITA, though.
I think there are two other pains wrapped up in why people buy from these services: meal planning and instruction. Meal planning is hard and it helps to just treat it like picking from a menu than creating a plan out of thin air. To some degree these services provide some instruction, though I've heard people get instructional benefits from these to varying degrees. Would be curious to see how the instruction has helped you.
Even though we aren't getting a meal plan and instructions with our box of meat and produce, it still feels like part of the work is done. I see it as a good in-between option: not as expensive as the meal delivery services and not as much work as just planning and shopping for meals from scratch. I can see how it could be overwhelming for beginners, though, if they receive a bunch of ingredients they aren't familiar with.
I think that's where building the intuition and creative-thinking part of cooking becomes important. We're working on balancing this with CookAcademy -- trying to walk users through the cooking process in great detail, without letting them rely on that detail too much. We hope that teaching them the concepts behind what they're doing and encouraging experimentation will help them eventually rely on their senses and experience rather than relying on timers and measuring cups. To me, cooking feels like much less of a chore when you can get to that point.
Ding ding ding, this is why I subscribe to emeals, there's so much "science" out there about what a meal should be composed of that I'd much rather not deal with it. It's easier to see 14 dinners and choose 7 rather than scout out recipes on my own (resulting in hours lost per week).
As far as instruction, I prefer having the small set of recipes from the service, because it gives me cooking breadth that I would otherwise have not bothered with. As I start encountering meals with similar preparation again and again, I can afford to see how much I can get away with playing with the recipe.
Lessons are broken down into the mise en place steps (which makes preparation simpler). We're working on content now to help with simplifying cleaning, though the general mantra is to clean as you go.
Important metrics for us when creating lessons are number of ingredients required and number of dirty dishes that result. We want you to make things that won't fill a sink with dirty dishes and doesn't require a 30-minute, $100 trip to the grocery store. Satisfying all these requirements are hard and I don't think we've nailed it yet, but it's on our mind constantly.
Seriously. I spent two years in my current place washing dishes by hand; there was an old dishwasher there that was broken and i thought "ah, don't really need it". When I had some flatmates move in we all chipped in and got a new dishwasher and it's seriously one of the best investments you can ever make.
Cleaning dishes for me now means putting dishes on a shelf, throwing in a tablet, closing a door and pressing a button. An hour later when the wash is done I just open the door and at some point when I feel like it, put the dry and clean dishes away. It does a better job than I ever did at a sink.
I've taken the same approach and recently invested the money in a Botvac to hopefully automate another chore that I just hate doing. So far it's been good too (still in the hand-holding stage, figuring out its trouble spots haha).
EDIT: One more appliance I've grown to not live without is my air-fryer. Think of it as an extremely efficient fan-forced oven that's the perfect size for a meal or two at a time. IMHO it's the perfect oven for a single person or a couple without kids.
Happy to offer whatever help I can outside of the site, too.