Summer Tip: Garlic


Currently I am home for summer break which means I’m not cooking for Kevin right now. I do though have a simple tip while I’m not adding recipes!

Many recipes call for onions; but Kevin hates onions with a passion, and I know there are people out there just like him. When cooking for him, I want to make the dish without the onions, but I still want it to taste just as good as the original and have great flavors. Therefore, when a recipe calls for onions (like if it wanted the onions fried to add flavor) I add some garlic instead. I don’t add too much where the dish suddenly becomes an over-the-top garlic dish, but just a little to add some extra flavor like a spice.

So there’s my tip: add a bit of garlic! This usually works for me, and there are no onions involved!


Cheese Potato Puff


Potatoes are definitely popular in Ireland, and they are a vegetable that Kevin will eat. Instead of just cooking up the normal mashed potato or baked potato which can definitely becoming boring, this dish is delicious and has more flavors.

This recipe came from my great-great Aunt; and one day when I was looking for a new side dish to cook for dinner for Kevin, I found it in my recipe book. I saw that it included cheese and potatoes–two things I knew he would like. No onions, no complex flavors, but it still looked more interesting than the plain mashed potatoes! The name intrigued me as well: “puff”. When cooked, the potatoes do puff up a bit making them more fluffy. The only thing to be careful of is to make sure not to cook the potatoes too long or they will become dry. Also, the dish can be prepared beforehand, refrigerated, and cooked later, but  I just made it one go. On my great-great-Aunt’s recipe, there was a little note that said: “great company dish.” I assume that is because its easy, delicious, can be prepared beforehand, and a majority of people will like it. It was a success with Kevin!

The original recipe calls for more potatoes than I used. I used a majority of a small bag of baby potatoes that can be bought in Tesco or Dunnes stores. I may have not followed the recipe exactly, but I instead just put in about how many potatoes I thought we could eat and just went along with that. I did the same with the cheese; I didn’t measure out exactly 1 1/8 cup of cheddar cheese, but grated about as much as I thought would work with potatoes and mix well. The amount of milk really depends on how much the potatoes need when mashing and melting the cheese and butter. If it’s not really creamy, maybe add some more milk. In Kevin and my apartment in college, we did not have a 13×9″ pan, so I simply used a more loaf style pan to cook it in. Also, the temperature to cook it in Celsius is 175 degrees (I always had to convert my recipes temperatures to cook over in Ireland!). This recipe is great because the amounts can be easily altered and played around with, and it works out well!


(Mixing the ingredients after mashing the potatoes)


  • 6 medium potatoes (or a pack of baby potatoes)
  • 3 tablespoons butter
  • 1 1/8 cups grated cheddar cheese
  • 1/2 to 3/4 cup milk
  • dash of salt to taste
  • 1 egg beaten


Peel the potatoes and boil in water until tender. Mash the potatoes and add butter, cheese, milk, and salt and beat over low heat until the butter and cheese are melted. Fold in the egg and pour into a greased 13×9 in pan. Bake in the oven (350 degrees Fahrenheit) for 30-45 minutes or until puffy and golden brown. DO NOT OVER BAKE.


Easy Chicken Curry

This is a simple dish that Kevin has made for me countless times, and I have fallen in love with it. While curry is incredibly popular in Ireland and the UK, it’s not as easily found in the States. In about every shop in Ireland,  a person can find instant curry sauce, and it makes a simple yet delicious dinner.


When I went back to the States for Christmas and summer break, I really missed the curry, so I searched around to see if I could find the instant curry mix. I had to go to a more specialized store for it, but I found instant curry in a little box similar to what beef/chicken stock cubes come in. When I dissolved the cubes in hot water like the instructions said, the sauce ended up being a bit too runny and not thick enough. Therefore, I took some cornstarch dissolved in water and added it to the sauce to thicken it up. Of course if you’re in Ireland or the UK, you won’t have this problem since the curry is everywhere!

Anyways, there’s only 5 ingredients in this dish. There’s chicken, bell peppers, chillies, curry, and rice. Kevin always used a variety of colors of bell peppers which made the dish look gorgeous. I know that in the states the red bell peppers are a bit more expensive, so green works just as well (but if you can get your hands on some red then use them!).

The curry can be as spicy as you want. The spice level really depends on the type and amount of chili used. One time I bought these medium-sized red chilies at Tesco for curry, and one-to-two was so hot Kevin and I were coughing while cooking the dish! The other day I made this for my parents, and I only used half a jalapeño, which turned out to be incredibly mild. So the amount of spice is really up to you!

Recipe for 2 people (can easily be doubled-tripled for however many):

  • 2 chicken breasts cut into chunks
  • 3 bell peppers cut into slices (use assorted colors)
  • 3/4 red chili
  • 1 1/2 cups Basmati rice
  • instant curry (yellow)


Cut up the chicken and bell peppers into cubes and slice the chili pepper. Start by boiling the rice, and heat a large fry pan to about medium-high heat. Add a little dash of olive oil, then add the chicken. Cook until the chicken is almost cooked the entire way through, then add the bell peppers and chili. While those are cooking, start making the curry. Make sure to use a large saucepan for this as everything will be added to it. Follow the instructions on the instant curry package. Check on the chicken and bell peppers. The bell peppers are cooked when they look slightly translucent. When they are finished, add to the curry sauce and stir. When plating, put chicken curry over the rice.

There, that’s it! It only takes maybe 30-45 minutes to cook, and it’s delicious. There’s no onions, no tomatoes, and nothing sweet. The heat level can be altered making this dish great for any picky eater!



Welcome to my blog, Cooking for Kevin! My name is Lauren, and I am currently a college student at the University of Limerick. I love cooking, and about a year ago I started dating (and cooking for) Kevin who is quite a picky eater. He hates onions with a passion, doesn’t really like anything with too many tomatoes, and God-forbid there is anything relatively sweet in his meat! I still wanted to cook meals that I liked, so I started working on changing/creating dishes that not only were inexpensive (I am a college student!), but also were delicious to the both of us. I really enjoy cooking for him and making dishes that he enjoys; and I know there are people out there similar to him, so why not share them? Hopefully everyone will enjoy!