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incorrectbatfam · 1 year

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Could you please do some headcanons about Batmans cooking disasters over the years?

Age 5: Bruce puts tinfoil in the microwave. Alfred shakes his head and laughs

Age 6: He decorates a cookie so badly another kid cries until they throw up

Age 7: He tries to make a PB&J and the countertop is sticky for a week

Age 8: He tries to make Martha's chicken noodle soup but ends up crying on the kitchen floor surrounded by half-chopped vegetables

Age 9: He tries to impress a houseguest by recreating Thomas's mixology tricks (sans alcohol). There's still a stain on the ceiling to this day

Age 10: He makes green eggs. It's not on purpose. He's never even read the book

Age 11: He makes lava in the school cafeteria

Age 12: He tries to make cheese bread by drilling holes into a baguette and filling it with melted nacho cheese

Age 13: He melts a cutting board in the oven

Age 14: He folds a Pop Tart

Age 15: The chocolate-covered bananas he makes for the school bake sale come out looking very very wrong

Age 16: He's asked to drop a home economics class after mistaking refried beans for pumpkin puree in a pie

Age 17: He boils eggs in the carton

Age 18: He makes his entire freshman dorm evacuate after burning his ramen to ash

Age 19: He sculpts a severed hand out of meatloaf and is sent to the university psychologist

Age 20: He tries to bake a cake but doesn't have a cake pan, so he pours the batter right in the oven

Age 21: He tries Thomas's mixology tricks again, this time with alcohol. One of the tricks is flipping it over his head. He ends up losing part of his vision for 3 days

Age 22: He burns water. Harley Quinn is there. She still holds it over his head

Age 23: He packs his first patrol snack as Batman. It's a chocolate bar wrapped in a tortilla. The chocolate melts onto his gloves and he drops the tortilla down a sewer grate

Age 24: He makes an ice cream cookie sandwich to eat while he and Batgirl work on a case, but he's so engrossed in the work that he doesn't notice it melt until Babs points it out

Age 25: He enters the first annual Justice League cook-off and immediately gets banned from ever entering again

Age 26: He tries to comfort little Dickie Grayson by making fried cornbread from a book of Roma comfort recipes. It turns out about as well as you'd expect when you give Bruce Wayne hot oil. Bruce is genuinely bummed out, but Dick says it's the thought that counts

Age 27: Clark delivers a huge hunk of beef from the farm. Instead of waiting for Alfred to come back, Bruce and Dick try to break it down with a power saw

Age 28: Bruce and Dick's latkes are burned so badly they can play floor hockey with them

Age 29: He makes stuffed mushrooms. Badly. Like imagine the worst way you can fuck up a mushroom. It still won't compare to what Bruce did. And it's for a potluck with the West-Allens that Barry won't let him live down

Age 30: Bruce sees Dick struggling to make ravioli and he's like "Let me show you how it's done" before proceeding to make it infinitely worse

Age 31: Bruce sees a hungry Jason Todd and the first thing he does when they return to the manor is make a double-decker bread sandwich. That's bread with two more slices of bread in between

Age 32: Bruce packs Dick and Jason's lunchboxes when Alfred is out of town. They're supposed to include a salad. Instead, Dick gets a whole head of lettuce and Jason's is just a bottle of ranch

Age 33: He makes hot chocolate after patrol... but forgets the chocolate

Age 34: The Manor is too cold, so Bruce tries to warm it up by making Jason's favorite soup. His hands shake the whole time. Suddenly, he's eight years old again, sitting on the kitchen floor surrounded by scraps reminding him of his failure

Age 35: Jack and Janet Drake are out of the country again, leaving young Timmy by himself. Bruce decides to bring some dinner over. It's baked perfectly, but it's full of things that shouldn't be anywhere near a casserole dish. They end up ordering takeout and watching old detective movies together

Age 36: Steph walks through how to make waffles. Bruce is standing there, watching closely and taking notes. They still come out looking radioactive

Age 37: Cass asks if they can get smoothies. Bruce says he can make them at home. She gives him a warning look but that's not enough to stop him. Cue Bruce forgetting to put the lid on the blender

Age 38: Jason's first night back at home, Bruce tries to make that soup. It shoots out like a geyser and hits the lights. He's panicking until he hears Jason laugh, and then the soup doesn't matter

Age 39: Damian screws up hummus and he desperately tries to hide it so people won't see him as inadequate at something so basic. Instead of getting upset, Bruce assures him it's okay and offers to fix it. (He doesn't fix it, he just makes it worse)

Age 40: Bruce's birthday happens while he's fake-dead and away from home. He grabs a convenience store cupcake and sticks a single candle on it. Then he closes his eyes, pretends his family is around him, and makes a wish. (The candle droops and sets the hotel sheets on fire)

Age 41: Back at the Manor, he attempts to make lemonade on a particularly hot day. Selina offers to help, but Bruce declines, saying, "How hard can it be?" (Spoiler alert: it's not supposed to be full of seeds)

Age 42: Kate shows him a video of Canadians pouring maple syrup into the snow to make candy, so he gets her to boil the syrup so they can do it together. The problem comes when they can't control the pour and end up with a glob the size of Damian

Age 43: As part of a school project, Bruce and Duke try to deduce the Coca-Cola secret formula. Duke's teacher takes a point off because at the beginning he told her he'd taste the results, but there's no way he's doing that now

Age 44: The family gets together to make a full English breakfast Alfred's birthday. Each person takes a part—Dick has eggs, Jason has the grilled tomatoes, Tim has mushrooms, Duke has the bacon, Steph and Cass are tag-teaming the sausages, Damian just has to open a can of beans, and Bruce needs to put bread in the toaster. It goes South immediately when Damian reaches for his katana instead of the can opener

Age 45: Bruce puts tinfoil in the microwave. Alfred shakes his head and laughs

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kitchenwitchtingss · 9 months

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RECIPE INDEX

(This is a continuously updated quick-access list of all my uploaded recipes.)

BAKED GOODS AND SWEETS:

WITCHY SAGE BUTTER ROLLS

BAKED APPLE HAND PIES

STOP BEING SO HARD ON YOURSELF FUDGE BROWNIES

WITCHES PUMPKIN PIE 🥧

ANGEL’S AWARD-WINNING LEMON POPPY SEED BREAD

ANGEL’S SWEET HOTCAKES

RED VELVET CAKE FOR SELF-CONFIDENCE

“LOVE YA LIKE A LOVE SONG” FUDGE

WITCHES FLOURLESS CHOCOLATE CAKE

BAKLAVA

MAGICK CHOCOLATE CHIP COOKIES

WITCHY THUMBPRINT COOKIES

SWEET CREAM BUNS

LATE WINTER BUTTER ROLLS

BRING ME POSITIVITY PECAN FRENCH TOAST BAKE

MAPLE BUTTER COOKIES

WITCH STYLE VEGAN CHAI LATTE COOKIES

PUERTO RICAN STYLE AVENA OATMEAL WITH A WITCHY TWIST

SAVORY THINGS AND DINNERS:

LUCKY LENTIL SOUP

WITCHY MUSHROOM LINGUINE

WITCHY BREADED COCONUT CHICKEN TENDERS

FEEL BETTER CHICKEN SOUP

WITCHY SAGE SKEWERS

A WITCH’S COZY BUTTERNUT WINTER SOUP

MAGICK BUTTER CHICKEN FOR GAINING BALANCE AND CONTROL

WITCHY KOREAN STYLE PORK CUTLET

HERMES HONEY BEER BATTER FISH

COTTAGE CORE MEAT PIE

NO FAKE FRIENDS WITCHES RAMEN

SWEET AND SOUR CAULIFLOWER FOR PROTECTION

WITCHES STEAK DINNER

WITCHY TOMATO BASIL SOUP

SNACKING:

ANGEL’S SUMMER SALAD FOR HAVING A DAMN GOOD TIME

HONEY ALMOND CEREAL BARS FOR HAPPINESS

HOT COCOA TO WARM A ICY HEART POTION

EDIBLE VEGAN COOKIE DOUGH RECIPE

SABBATS:

LUGHNASADH SWEET CORNBREAD

PAN-FRIED LUGHNASADH CHICKEN

LUGHNASADH BLACKBERRY DANISHES

LUGHNASADH HARVEST SALAD

SAMHAIN SOUL CAKES

EARLY SAMHAIN PUMPKIN BREAD!

BELTANE STRAWBERRY LEMON PASSION BARS

{Updated 08/10/23}

#witches #witchy #kitchen witch #witch #magick #witches of tumblr #kitchen witch recipes #modern witch #modern witchcraft #food

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tsukikonikushimi · 5 months

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Avatar the Official Cookbook of Pandora (Recipe Masterlist)

I have finally gotten my hands on the cookbook. So there are four chapters, I will start posting them, but with what should i start?

Further down there's the list of recipes, if somone wants a specific one, write it down in the comments.

Omatikaya Offerings: (10/11)

1st Recipe -> OVUMSHROOM BURGER: Here

2nd Recipe -> FORAGED FRUITS BREAKFAST: Here

3rd Recipe -> HALLELUJAH MOUNTAIN CUPS: Here

4th Recipe -> WOODLAND MUSHROOM RAMEN: Here

5th Recipe -> PARADISE COCKTAIL: Here

6th Recipe -> TACO SURPRISE: Here

7th Recipe -> RAINFOREST SOURDOUGH TOAST: Here

8th Recipe -> GREEN SHAKSHUKA: Here

9th Recipe -> BOTANIST’S LUNCH BOWL: Here

10th Recipe -> HUNTERS’ TRAIL MIX: Here

TBA

RDA Rations: (5/14)

1st Recipe -> FRONTIER PANCAKES: Here

2nd Recipe -> WARRIOR "WINGS": Here

3rd Recipe -> HELL’S GATE CORNBREAD MUFFINS: Here

4th Recipe -> RDA CORN RIBS: Here

5th Recipe -> LOCKED AND LOADED TORTILLA CHIPS: Here

TBA

Metkayina Bounty: (6/14)

1st Recipe -> SMOKED TROUT ROLLS: Here

2nd Recipe -> ZESTY SEAWALL SKEWERS: Here

3rd Recipe -> NA’VI SUPER SMOOTHIE BOWL: Here

4th Recipe -> SPICY SQUID MORSELS: Here

5th Recipe -> SEA SHIMMER POKE BOWL: Here

6th Recipe -> REEF BITES: Here

TBA

Clan Feasts: (8/11)

1st Recipe -> HALLELUJAH CELEBRATION CAKE: Here

2nd Recipe -> LUMINESCENT ICE POPS: Here

3rd Recipe -> CHOCOLATE BARK OFFERING: Here

4th Recipe -> PANDORAN PARTY PLATTER: Here

5th Recipe -> BLUE SEAS TEAR-AND-SHARE GARLIC BREAD: Here

6th Recipe -> HOMETREE PLATTER: Here

7th Recipe -> PURPLE SKY COOKIES: Here

8th Recipe -> SWEET AND STICKY CHICKEN: Here (Poll for next week) NEW!!

TBA

Omatikaya's recipes:

RDA's:

Metkayina's:

Clan's:

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guiltyidealist · 10 months

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Body count.

Hidden but insidious little piece of fatphobia:

you cannot find a single fucking page on INCREASING your appetite. On coping, struggling with a LOW appetite. Having a lowered appetite. On managing your health when your appetite is low. On how to get yourself to eat and NOURISH MORE. more efficiently, more FREQUENTLY.

By which I don't mean "how to gain weight" but by which I mean how to MAINTAIN A WEIGHT that's healthy for you. or more specifically, how to nourish SUSTAINABLY. over the LONG-term. How make sure you nourish and KEEP nourishing CONSISTENTLY. How to maintain your health in spite of an appetite that is too low.

Hell. even just what it means for your appetite to be low, how to TELL if your appetite is LOWER than is HEALTHY for you. the consequences and problems people face when they have a low appetite. the RISKS and DANGERS of a low appetite.

Because every fucking search result is

how to gain weight (muscle)

how to eat more foods that don't make you gain weight (fat) as fast as other foods

Tragedy Strikes: the Misfortune of Fat & How to Protect Your Precious Soul from Falling Victim to This Cruel Fate😢

how to lose weight (fat) (new fad diet for starvation and you will have a net loss of 0 lbs or less by the time 5 years elapses)

how not to lose weight (muscle)

how to eat less how to fucking starve how to deprive yourself the little things and be miserable and fucking die

if I eat too fast I'll feel nauseous. As a result, I graze over longer stretches throughout the day (er I did, before meds changes slaughtered my appetite).

People were always fucking like "ah! I hear that's better for you anyway😊"

by which they fucking mean "To my understanding, that eating pattern facilitates weight loss a bit more than normal patterns do, therefore it is superior because weight and supremacy are inverse correlates😊"

Nowadays I don't eat that way because my appetite is really fucking low. Today I managed a bowl of oyster crackers, an applesauce, some carrots, a piece of cornbread, a few pepperonis, and a scoop of cookie bake.

Plus x2 cans of Mountain Dew (my usual daily caffeine intake is maybe 1 glass of Coke), because I have to pass this final semester at the expense of my body.

Fuck I did not even realize how jack shit I ate today until I listed that out. With that combination it's really not a wonder that my whole digestive tract has been fucked for like 3 weeks straight now. On top of that I'm not getting ample nourishment, neither in nutrient nor caloric terms.

Low appetite is a problem.

and nobody cares. Nobody cares! Nobody fucking cares. You know why? Because this problem results in weight loss. See high appetite on the other hand, that causes weight gain, so you understand all energies must be allocated toward solving that problem🙂.

Noooo low appetite is a gift! A blessing!!! A privilege!!!!! God I wish that were me!!!!!!!!

How to lower your appetite!! 3 Vitamins that will lower your appetite!! Lower your appetite with these 15 yummy recipes!

6 easy ways to shame yourself for having wants and needs! How to stave off hunger and ignore your body's signaling of needs! How to replace the sound of your body calling you to action with blaring fad diet commercials. How to convert your body's begging for its life into an incessant and intrusive need to self-sabotage instead.

How to dissociate from your body and fixate upon doing the opposite of what it needs to stay alive. How to fret over whether or not you moved enough in the last 24 hours. How to take the energy out of every day to meticulously COUNT every single piece of material you dArE put in your body. How to count your body. How to develop one or more of the MOST DEADLY mental illnesses. How to wind up having the sole variety of mental illness that fucking kills you whether you wanted to die or not

How to tally the body count

#rant #vent #sorry #the entire. everything after the '' low appetite is a fucking problem'' text is /s #disordered eating tw #ed tw #suicide tw #starvation tw #eating tw #low appetite #fatphobia #weight-shaming #diet culture #eating disorders #ocd #Adderall #adhd #fixation #obsession

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sailor-aviator · 6 months

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This is a big one because I want to ask ALL THREE universe casts

What are you bringing to your respective groups’ Friendsgiving this year?

This is a longer one, so answers below the cut

Character Interview Night/Weekend!

DPU:

Scout: I think I’ll bring some roast chicken and collard greens for everyone.

Jake: And peach cobbler?

Scout: Yes, Jake. And peach cobbler.

Bunnie: I can bring the potatoes and cornbread!

Bradley: I suppose I can cook up some bacon

Bob: I’ll break out my mama’s biscuit recipe too!

Bunny: …………….

Scout: You just bring your pretty, little self.

Birdie: Oh, what if you bring in some drinks from the saloon? I’m sure Penny won’t mind!

Bunny: ………………😌

MMATS:

Skipper: Oh, I guess I’ll bring some cheesy mushroom puffs! Those always go over great! And I make some pretty mean molasses cookies too!

Jake: I bet whatever you make will be delicious, Angelfish.

Bradley: Get a room, Jesus.

Natasha: Well, I’m bringing green bean casserole!

Javy: Your casserole is always my favorite.

Reuben: I got the Mac and cheese and the biscuits!

Bob: I’ve got the mashed potatoes!

Mickey: I’ll bring the cranberry sauce!

Bradley: Gross.

Skipper: What are you bringing, Bradley?

Bradley: Beer.

Natasha: Typical.

And the Fool’s Fare Crew doesn’t celebrate Thanksgiving because it’s not around yet!

#dpu #mmats #dagger posse universe #meet me at the sea #dhtn #don’t Hang’em til noon #sits #singing in the sanctuary #OTD #outrun the Devil #ff #fool's fare #character interview night

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mariacallous · 2 years

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While flipping through old issues of Esquire, looking back at seventy-six years of stories, we came across this treasure trove of odd recipes from the November 1984 issue. In it, such era-appropriate icons like Walter Mondale, Malcolm Forbes, and Nancy Reagan espoused the virtues of persimmon puddings, goose with prunes, and coconut drinks at a Thanksgiving meal. While we cannot vouch for these fourteen recipes — oddly, no one wanted to make former New York Times food critic Craig Claiborne's "Mousse of Saltcod" — we've republished them in the interest of kitsch, irony, and sheer amusement.

The Recipes:

• Walter Mondale's Turkey Dressing and Pumpkin Bread

• William F. Buckley's Thanksgiving Pheasant with Chestnut Cornbread Stuffing

• Bill Blass's Hot Giant Pecans

• William Styron's Clam Chowder

• Jimmy Carter's Plains Special Cheese Ring

• Craig Claiborne's Brandade de Morue (Mousse of Saltcod)

• Beverly Sills's Dutch Babies

• Nancy Reagan's Persimmon Pudding, Brandy Cream Sauce, and Monkey Bread

• Helen Gurley Brown's Skinny Hot-Buttered Rum

• Carl Bernstein's Potato Latkes

• Mayor Ed Koch's All-American Chocolate Chip Cookie

• Timothy Leary's Goose with Prune, Apple, and Chestnut Stuffing

• Ted Turner's Applesauce Cake

• Malcolm Forbes's Luacala Bomb

@thomaspynchon

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copperbadge · 2 years

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I find myself, after looking at the pics of your rolls today, wondering: How good is Eddie at baking?

Well, there is the line in Fete -- or was in the early drafts, and I don't think it's been cut -- where Eddie says it's a good thing Simon's doing the cake for the coronation because Eddie's not a pastry chef. Although in Fete he seems to be serviceable at cookies, at least when he's making them with little kids, and he's super interested in learning about local breads. He has a solid grounding in the chemistry of bread -- he's test-kitchening an ideal, flexible, foolproof pizza recipe at the start of Infinite Jes and playing with crust flavorings there. And in Lady And The Tiger he's clearly studied baking; Gregory sees him mentally reaching for memories of a class he's taken as he reels off the differences between bread and pastry.

So, honestly, probably a bit like me -- strong grounding with breads, decent at cookies, but he's never really bothered with anything fancy or demanding. Eddie's the kind of chef who's a good all-rounder but not a standout anywhere. He'll never be Michelin-starred at anything and certainly not at baking, but he's not really interested in who's the best at anything, that's not why he cooks.

He's probably dreadful at cakes, though. Might be like me where he likes cake fine but won't go out of his way for it and thus never really put in the effort to learn how to make a decent one. He'd much rather make a sweet cornbread.

#food #baking #shivadhverse

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lnteritus · 5 months

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are we talking about offerings now?

offerings for me, dieter: cool rocks you found, agate. please give me cool looking agates. taxidermy, bones, teeth, horns, hooves. rare or medium rare steak, cornbread, venison

krampus: hard liquor of course, cookies, ours personally really likes fried chicken.

janek: just give him sweets

inky: nutella hot chocolate, jerky

vymerlyy: glow in the dark stuff, raw meat, raw organ meat, bones

ashen: steak, fire quartz, tinder (like twigs and stuff not the app), cinnamon candy, you lit the candles with a lighter right? give him that too.

forrest: gummi worms

but because this is the internet, we all are accepting pictures of cool bugs, pretty rocks, low energy friendly recipes.

#demonkin #endel #demon headmate

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lildarkrecipebook · 2 years

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Mini Waffle Maker ideas

Protein Waffles - Classic Waffle Recipe + 1 scoop protein powder - 4-6 min

Cornbread Waffle - 1/4 c cornbread batter - 6-8 min

Mashed Potato Bites - 3 T mashed potatoes - 5 min

Smore Biscuit - 1 refrigerated biscuit dough, sliced lengthwise + 2 squares milk chocolate + 5 mini marshmallows - 5-7 min

Grilled cheese - 2 slices bread, buttered + 2 slices American Cheese - 5 min

Chocolate chip cookie - 2 T cookie dough - 5-7 min

#mini waffle maker

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veronicasanders · 2 years

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do you cook/bake? if yes, what is your favourite thing to make!

Bonus question - any nostalgic foods/recipes?❤️

Hey there angel!! I’m sorry for taking so long to answer but apparently I was writing you a novel. I do cook, a little. I don’t always have the spoons for it, but when I do, I like to improvise and I'm real lazy about measuring or following recipes without changing stuff as I go along, so cooking is more appealing than baking. My favorite kinds of foods to eat and cook are Italian, Mexican, and Pan-Mediterranean (which I know is a huge category but I’m thinking about spices and flavors that are used across many countries so just saying “Lebanese” or “Spanish” doesn’t really work). Mind you, I’m a vegetarian and I grew up in California, so all of these cuisines are colored by that.

I’m putting the rest after a jump because it’s insanely long, lol. If you still have questions feel free to hit me up, but this is probably so much information that you'll never want to ask me anything again, haha…

I have a few things that I make very well for like “special occasion” meals on holidays or birthdays and such, like:

Homemade pasta

Rainbow Cookies (Sometimes called 7-layer cookies or marzipan cookies). The good ones are more like little tiny cakes or petit-fours than cookies and they are divine. Here’s a very good recipe that I follow almost exactly (only change is that I use raspberry jam instead of apricot): https://smittenkitchen.com/2008/12/seven-layer-cookies/

Fondue. So many good things: cheese, bread, and sharing.

Homemade pesto. I will admit that usually I’m too lazy to do this and just use the kind you get in the refrigerator section (or a jar if I’m really desperate). If it matters or I’m trying to impress someone, I make it myself. Lol

Cornbread, recipe from this book I got when I was about 10 or 11 that is still HANDS DOWN the best cornbread I have ever had, anywhere.

Slow-Cooked Chili. I make a faster version for normal dinners but this is like, you have all day to make it and you’re cooking the onions for an hour before you start, etc.

Last Christmas, my dad and I followed a NYT cooking recipe for Mushroom Wellington and it took all day but it was SO good and we’re making it a new tradition.

Category Two, somewhere between “special occasion” and “regular weeknight.” This is the kind of stuff I make if friends are coming over, or if I’m off for a few days and have had a lot of chill time.

Mac and Cheese: I love this so much and my friends here in Sweden have mostly never tasted it so I feeling this is real cultural diplomacy. This is the recipe I use as a base: https://www.seriouseats.com/classic-bechamel-baked-mac-cheese-recipe

Pizza Beans! A version of a recipe from Deb Perelman of the above rainbow cookies (as a Jewish woman who cooks a lot of Italian food, Deb really speaks to all sides of my ethnic heritage). This is a delicious dish that you can whip up quick or take your time with, and it’s super adaptable to whatever veggies you like. You can also swap out the beans - I’ve done it with chickpeas and it came out great. https://smittenkitchen.com/2017/09/pizza-beans-cookbook-preview/

Enchilada Casserole. I learned this recipe from my friend’s mom as a kid, and recently learned that she’d taken a common Tex-Mex dish called “burrito pie” and adapted it into a healthier, vegetarian California version. I have a full recipe if you want it but basically it’s layers of red enchilada sauce, tortillas, beans, tomatoes, green onions, black olives, cheese, and (optional) veggie mince or some other pre-cooked mean substitute. It kind of looks like lasagna when it comes out and tastes fucking delicious. I found out when I moved to Sweden that you can’t get enchilada sauce in the stores (at least, nothing that looks right), but luckily I then discovered that enchilada sauce is SUPER EASY TO MAKE! HAPPY DAYS! https://cookieandkate.com/enchilada-sauce-recipe/

Gardener’s Pie - this is just a vegetarian (easily veganized) version of Shepherd’s Pie that I made up cobbled together from various recipes. Hit me up if you want the full thing recipe because I have written it down.

When I have energy, I love to roast a bunch of garlic or caramelize onions and put them in a jar to add to stuff for the next week or so. It's great to have something like that to make things "special."

As far as “regular” meals, here’s the kind of thing when I have enough energy to cook a meal but not a complex one.

Breakfast for dinner, usually involving scrambled eggs and veggies.

Frittatas or Stratas - I love using up odds and ends and therefore I’m a really big fan of frittatas, which Alton Brown calls “refrigerator glue” because all you do is sauté a bunch of veggies, whatever you have on hand, throw in a little cheese (and meat I guess if you’re so inclined) and then add eggs and cook until it’s sliceable, usually finishing in the oven. There are a million recipes for this. If part of the stuff you want to use up is going-stale bread, you can made a strata instead with basically the same ingredients plus cubes of bread. The bonus here is that it needs to soak for awhile so this is perfect assemble the night before, stick in the fridge, and then in the morning all you need to do is bake and you have a perfect meal of protein, veggies, and bread. Here’s recipe that’s a good starting point: https://www.onceuponachef.com/recipes/spinach-cheese-strata.html

This Baked Feta Pasta that was going around on Instagram fully lives up to the hype. One word of caution: make sure you are getting “true” greek feta, as the imposter I bought by accident didn’t melt the right way: https://grilledcheesesocial.com/2019/06/27/baked-feta-pasta-with-tomatoes/

Lentil Soup. Pretty much any way, but my favorite base recipe (because of the spice blend: cumin, chili powder, coriander, smoked paprika, cayenne) is this one: https://ohsheglows.com/2012/11/07/spiced-red-lentil-tomato-and-kale-soup/ and everything she says about wanting to guzzle this delicious broth is 100% accurate.

Roasting a pan of veggies and caramelizing some shallots while they’re in the oven makes for a great base for any meal. I do a bunch at once because they reheat great.

Artichokes! One of my favorite foods. I love them any way, but my favorite is roasted in the oven with a bunch of garlic/herbs stuffed in the cavity. This is helpful if you’ve never done it and includes a little “How to Eat Artichokes” tutorial if you’ve really never lived: https://www.gimmesomeoven.com/amazing-roasted-artichokes/

I love dips and guacamole is one of my favorites.

Potato Chip Nachos: this might be the most garbage-y junk food I make but it’s amazing for like, a hangover or party snack. It’s just basic nachos but using potato chips instead of corn chips, so they end up kind of a cross between nachos and potato skins. I use a generous amount of hot sauce, cheddar and oaxaca cheese, and put a bunch of Tajín on top. Also you must to this in the oven or toaster over, the microwave will turn it into a mess.

I love toasting seeds (pumpkin/pepitas and sunflower seeds especially) or nuts (especially walnuts) in a pan, then seasoning and putting them in a jar. It’s super fast and a great way to add some crunchiness, fiber and protein to anything.

If you are looking to add some greens, I really like to just take a couple of handfuls of arugula and toss it with some cherry tomatoes, a little lemon juice (and I buy this in jars because that saves energy and therefore great for me), olive oil, salt and pepper, and whatever other spices I’m in the mood for. This is a very fast and easy salad that adds freshness and brightness to every meal.

Grilled cheese. Usually with tomatoes or roasted peppers, and a side salad so I can pretend I’m healthy.

Want a very healthy and very cheap dinner that takes very little time to prepare? Creamy Chickpea Pasta is delicious, and based on a recipe from Madeleine Olivia seen in this video: https://youtu.be/CokMEluwe50 (I know it looks like a lot of steps but I wrote it for someone who’s literally never been inside a kitchen before so hopefully it’s helpful)

Heat up enough water for one package of pasta (any kind but for this recipe I prefer something hollow and/or with lots of ridges —or both, like cavatappi (my fave). Make sure the water is well-seasoned (should be as salty as the ocean) and you can supplement it with a few cups of soup stock/broth, or some bouillon.

While water is heating up, use the time to think about add-ins: cut up/prepare whatever else you want to throw in - tomatoes, olives, a few handfuls of raw greens, a can of chickpeas, toasted nuts or seeds, protein, frozen broccoli, any leftover roasted vegetables—literally whatever sounds nice to you, just make sure that if it need to be cooked or defrosted, that part is done BEFORE the pasta goes into the water. My favorite combo is toasted walnuts, caramelized shallots (both of which an be done way ahead of time), a bunch of (halved or quartered) cheery tomatoes, a can of chickpeas, a few spoonfuls of capers, and a generous amount of shredded dinosaur kale - raw or thrown into the pasta water for a few minutes at the end of cooking, depending on how hard-core you are about greens.

When pasta is al dente, turn off the stove and reserve as much of the pasta water as you can before you drain it in a colander. THIS STEP IS CRUCIAL, DO NOT POUR ALL THAT WATER DOWN THE DRAIN.

Add about a half cup of the pasta water back into the pot and dump in a full container of any kind of hummus you like. If you’re feeling rich, you can go for 2 containers and maybe add a few spoonfuls of pesto. Be creative.

Toss the pasta back in the mixture and stir vigorously until it’s well coated and super creamy. If necessary, add more pasta water a little at a time. When it’s the right consistency, which should be like a very decadent cream sauce, add in whatever else you prepared to go in, reserving some of any crunchy ingredients (like toasted nuts/seeds) to sprinkle on top.

Voila, you’re done. If you live alone, you have just made dinner for about 4 days with probably some extra lunches too.

Except BEFORE YOU CLEAN UP, PUT THE REST OF THAT PASTA WATER INTO A JAR. Because unless you eat all of the pasta immediately, you’re gonna want it for reheating purposed. As it cools/dries, the hummus gets super dry and so you want to add about a third of a cup of pasta water per serving before you heat it for leftovers. (If you run out, you can use plain water or broth for this but it won’t be as good.)

Lastly, here are some chefs and cooking channels that I love for great ideas, techniques, and recipes.

YouTube:

Middle Eats -(fantastic, easy to follow Middle Eastern recipes)

Carla Lalli Music (I mean this woman could be in my family, she's so delightful and I love her)

Babish Culinary Universe

NYT Cooking

Spain on a Fork

Madeleine Olivia (lots of great ideas for vegetarian/vegan cooking on a budget)

Goodful

Rainbow Plant Life

American’s Test Kitchen

BOSH.TV

Emmymade

Tabitha Brown

J. Kenji López-Alt

Serious Eats

Instagram:

@hoodiecooks

@sohlae (Sohla El-Waylly)

@aquickspoonful (She uses a lot of pre-packaged things that are not always my cup of tea, but occasionally she creates something brilliant. She’s also famous for “dump cakes” so if you like baking but hate effort, she may be your girl.)

@saltyseattle / @cookingwithfiona - both of these make BEAUTIFUL pasta

@buzzfeedtasty

@agracefulvegan

@seriouseats

#cooking #food #recipes

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thekitchnpro · 3 years

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Best Gluten Free Flours to Use for Baking

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Best Gluten Free Flours to Use for Baking

Do you love baked goods, but have a gluten allergy? Or do you know someone that cannot tolerate gluten in any form? If you answered yes to either of those questions, you may be searching for a few of the best gluten free flours. There are many different types of flours that do not contain gluten. However, not all those flours are considered good for baking. We have discovered the best gluten free flours for baking and we are going to share them with you today.

Almond Flour

Almond flour is one of the unique gluten-free flours you can use for baking. In fact, we recommend using this flour if you want to add a twist to the taste of a favorite baked good. While you can purchase almond flour at the store, you can make your own by grinding blanched almonds into a very fine flour.

Quinoa

Quinoa is one of those nutty-flavored side dishes we have all come to love. However, once quinoa is ground down into a flour, it becomes quite bitter. No worries, as long as you have the right recipe, that bitterness will not be tasted in your baked goods. We recommend using this protein filled flour to make items like zucchini bread.

You can purchase a timer in the kitchen section at any store. However, you can also use the timer on your watch or home hub like Amazon’s Alexa or Google’s Nest. It doesn’t really matter what type of timer you use, as long as you use one that will notify you it is time to take something out of the oven.

Rice Flour

Rice flour contains lots of fiber, protein, vitamin B, iron, and manganese. You can easily use rice flour in many different dishes, but we love using it in our baked goods. It is best to purchase a quality brand of rice flour, because some lesser-known brands have been known to contain harmful chemicals.

Coconut Flour

If you want to follow a low-carb diet, as well as go the gluten free route, we recommend using coconut flour for your baked goods. This gluten free flour contains lots of fiber and healthy saturated fats. Since there is a lower glycemic index, your blood sugar won’t spike, and you will feel full for much longer. We recommend using coconut flour for cookies and cakes, but you can also use it for pancakes and waffles.

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Corn Flour

Corn is naturally gluten free, so you can easily use this flour to prevent gluten from sneaking into your diet. Most people use corn flour to make cornbread. However, you can mix it with other types of gluten free flours to make other baked goods. We just don’t recommend using corn flour on its own for most baked goods, other than the aforementioned cornbread.

Bean Flour

If you are looking for one of the best gluten free flours, you don’t need to look any further than bean flour. You may hear this flour referred to as chickpea flour, gram flour, or Besan flour. Raw chickpeas are ground together to make this flour and those chickpeas help improve the texture of what you are baking. We recommend using bean flour for everything, but especially quick breads, cakes, and muffins.

These are the best gluten free flours you must use for baking. Each one will offer a little twist to your favorite baked goods. However, you will be impressed at how good those baked goods taste without all the gluten!

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