cook-n-tell

[cook-n-tell]

y'all baked potatoes are getting me through this broke ass period in my life

10lb bag of potatoes (like 10-15 full meals) - $3, $0.20 to $0.30 per potato depending on size Butter spread - $2 for the whole bag of potatoes, about $0.13 per potato Shredded cheese - $1.50 tops about 10 potatoes (more if you don’t like a lot of cheese) $0.15 a potato Sour cream - less than $1 for about 15 potatoes ($0.13 a potato) For protein, a rotisserie chicken is usually $4 and it tops 10 potatoes, and diced ham is $2 a pack and tops at least 5 potatoes

tl;dr a fully decked baked potato costs less than one dollar and will fill you the fuck up, you might get tired of them after a few days but they’re so much better than ramen noodles and way better for you in terms of sodium and nutritional value

[cook-n-tell]

someone invents a recipe > their child loves it > they grow up and replicate it for their own child > their child loves it > they grow up and replicate it for their own child > their child loves it > they grow up and replicate it for their own child > their child loves it > (this continues indefinitely)

#not recipe

[cook-n-tell]

Creamy Miso Pasta

Preparation time: 10 minutes Cooking time: 5 minutes Makes/Serves: 1-2

Ingredients

1 tbsp red or white miso paste

2 tbsp butter

1/3 cup macaroni or other short pasta, cooked & drained

1/3 cup pasta water

dash of garlic powder

1/2 cup cheese

(optional) 1/2 cup diced cooked chicken

Method

In a small saucepan over a low-medium heat, whisk together the miso paste, garlic powder, butter, and pasta water until the miso paste is dissolved completely.

Still whisking, slowly add in the cheese and combine until smooth.

Remove from heat and stir through pasta and chicken.

Enjoy

Notes:

I'm lactose intolerant, so the cheese and butter I used were dairy free and worked really well.

You can leave out the chicken for a vegetarian option and miso is vegan, so if you want to use the substitutes like I did, it'd be super easy to make this dish vegan friendly.

The pasta I used was also gluten-free, and thankfully miso is also a gluten-free food, so that's another easy substitute to make.

This was definitely a trust the process recipe. I found a few similar ones online and knew I needed to use up some of the miso paste I had in the fridge. Do what I say, not what I do, and taste your dishes when you're cooking them, especially for the first time. I was in a rush and had no idea what my lunch tasted like as I threw it in a container and ran out the door. I'm so glad it worked out as well as it did.

#mine #recipe #lunch #dinner #pasta #pasta recipe #vegetarian #vegan #gluten free #dairy free #nut free #egg free #basic #basic recipe #low fodmap #miso #creamy miso pasta #miso recipe #miso paste #easy recipe #easy pasta recipe #food #foodblr #cookblr #cooking #food blog #recipe blog #recipes #recipies

[cook-n-tell]

It’s exams. I’m stressed. Time to Hack A Cake Mix.

Ingredients:

1 pack of the cheapest vanilla cake mix you can find.

1 shot espresso, cold

Handful of mixed nuts, finely chopped. I used walnuts, hazelnuts & pecans

1 tbsp cinnamon or to taste

Method:

Preheat your oven

In a bowl, combine cinnamon with the dry ingredients from the mix

Combine the wet ingredients for the cake mix & the espresso

Combine the wet and dry ingredients using electric beater

Spoon into cupcake tray or Bundt pan

Sprinkle with nuts

Bake until it springs back at you (~10 minutes for cupcakes, ~40 minutes for a cake depending on your oven & the initial mix)

Voila

#mine #dessert #muffin #baking #bakeblr #cookblr #cooking #food #food hack

[cook-n-tell]

ANZAC Biscuits

Preparation time: 5 minutes Cooking time: 5-10 minutes Makes/Serves: ~30

Ingredients

2 cups rolled oats

½ cup caster sugar

¾ cup dessicated coconut

1 cup plain flour, sifted

125 g butter, melted

2 tablespoons Golden Syrup

1 tsp bicarb soda

3 tablespoons boiling water

Keep reading

[cook-n-tell]

I don't know who needs to hear this but you've probably got vegetables in your fridge that are starting to go a little off so you should probably plan on making a frittata or a pot of soup in the next couple days.

[cook-n-tell]

I can now finely dice my cherry tomatoes this fine thanks to my $10 knife sharpener from ikea. Using this knife used to just crush them, now it’s so neat!

Friendly reminder to sharpen your knives

Your life will be forever changed

[cook-n-tell]

Friendly reminder to sharpen your knives

Your life will be forever changed

#mine #cookblr #bakeblr #cooking #baking #cooking tips #baking tips #trust me

[cook-n-tell]

First time making a Flourless Orange and Almond cake and I have to say, it was definitely a success!

Original recipe was by Mon Petit Four, but as I usually do, I made some (rather successful) tweaks such as subbing out half the eggs for my egg replacer. It’s a recipe that would be quite easy to make vegan should you desire it, but it’s definitely one you have to have patience for.

I went into it wary about boiling the oranges for 2 hours, but by the end of it I could tell it was definitely worth it. I can’t wait to make it again, and neither can my family!

#image: food #mine #baking #bake #bakeblr #food #foodblr #orange and almond cake #dessert #gluten free #dairy free

[cook-n-tell]

Sidenote: is pigeon meat easily accessible in the UK?

I’m reading through the River Cottage Light & Easy cookbook that I got a year or two ago and I find it kind of funny, being Australian, having to pause and mentally translate all these little things that are just so very British.

Things like, aubergine becoming eggplant, courgette becomes zucchini, which local fish I’m going to use instead of the suggested ones, whether or not cranberries will work as a substitute for gooseberries, just little things that on their own are very little, but adding them up sometimes half the recipes are unusable.

[cook-n-tell]

I’m reading through the River Cottage Light & Easy cookbook that I got a year or two ago and I find it kind of funny, being Australian, having to pause and mentally translate all these little things that are just so very British.

Things like, aubergine becoming eggplant, courgette becomes zucchini, which local fish I’m going to use instead of the suggested ones, whether or not cranberries will work as a substitute for gooseberries, just little things that on their own are very little, but adding them up sometimes half the recipes are unusable.

#mine #cookbook #international cooking #cookblr #recipeblr #foodblr #food #cooking #recipes

[cook-n-tell]

I luckily haven't had to deal with much chronic pain or hand pain yet, especially with regards to baking (crochet is another story). That said, these look like some pretty solid tips! There's also some in the comments section.

#not recipe #tips

[cook-n-tell]

The main thing I get from Dylan Hollis cooking old recipes is this:

Recipes from the 1910s and the Great Depression are great, and I suspect it’s because they were made by someone with limited resources. But they found a way to make something good, maybe even something fantastic with those limited resources, and they wanted to write it down and share with their friends so that they could also make something out of saltines and potatoes. Recipes from the 1910s and the Great Depression are written down and shared in love.

The recipes you should fear come from the 1950s and 1960s, which I’m pretty sure are written down and shared as a form of McCarthyism.

#not recipe #I love them both so much

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#not recipe

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#this is why I created this blog honestly #not recipe

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So my parents got me a binder for recipes for Christmas and I can’t wait to fill it!

I’m so lucky that the page layout is so similar to my format here on my blog, unlike a lot of others which bug me so much.

#mine #not recipe #what’s your favourite recipe I’ve posted? #also I’m a retail worker at Christmas #all I’ve done in the kitchen recently is clean up after others

[cook-n-tell]

So today isn’t an official recipe, but a bit ago someone filled out the survey on my blog asking for low spoon recipes! This was back when I felt a little more dedicated to this blog (sorry about that) but I’ve been pretty down the last couple of days (thanks flu) so I thought I’d share my go-to low energy meal, especially when I’m sick.

I buy a bulk pack of instant noodle cakes that don’t come with any flavouring, so one cake from that, in a pot of chicken stock & 1/2-1 cup of frozen veg mix (I use peas, carrot, & corn) and heat until noodles are cooked, veg are defrosted, and stock is nice and hot. I then either eat as is, or toss in some shredded chicken from a rotisserie chicken or sometimes I’ll foil bake a couple of breasts in advance and freeze them for lunches on the go.

Along the same lines as the prepped chicken (super good for low spoons, check out this post here) is you toss it through some rice (which I microwave out of convenience, I don’t have a cooker) or cauliflower rice if you’ve got the energy for that.

#not recipe #kinda #low spoons #I’ve had a lot of cold meds #and a negative COVID result #so it’s just one of the strands of the flu I wasn’t vaxxed against #sucks I’ve missed out of 12 hours of work over the last 2 days because of it