#to '... but I DO have mushrooms and tomatoes and a lot of butter and the ability to do the toast in the frying pan :3c'

[blujayonthewing]

one kind of silly benefit of playing aubree specifically is that it makes me go 'okay I'm playing aubree today so I need to enjoy some really good food'

#'I am gonna COOK and ENJOY IT. aubree wouldn't want me to phone in BREAKFAST!!' #which is how I get from 'I can't decide what to eat... nothing sounds good...' #to 'it's an aubree day so I don't want eggs and toast I WANT eggs and toast and bacon or sausages but we don't have any :(' #to '... but I DO have mushrooms and tomatoes and a lot of butter and the ability to do the toast in the frying pan :3c' #thank you aubree #nyssa also affects my eating habits she makes me wanna eat fruits and cheeses and honey and flowers #aubree: you are going to live deliciously (down to earth halfling comfort and pragmatism) #nyssa: you are going to live deliciously (woodland herbivorous fey hedonism) #Good Hot Bath vs milk and honey and rosewater #anyway I'm also making salmon with a red wine reduction and rice pilaf for dinner tonight 😌 #a dinner we've added to our relatively regular rotation but that I planned for tonight specifically because of aubree #about me #aubree #nyssa

[mishafletcher]

i wrote a book called cooking is terrible, which you can buy on amazon, or at any of the retailers here, or pretty much anywhere you can buy books.

the main post was getting pretty long, and the faq was also pretty long, but people often ask what kinds of recipes are in it, so here are some example recipes!

butter bean salad

Rinse and drain a tin of butter beans. Add crumbled feta and capers. Dress with lemon juice, olive oil, and a little bit of mustard.

Variations: Add quartered marinated artichoke hearts. Add chopped red onion. Add fresh chopped parsley, or fresh or dried thyme. Add sumac to the dressing. (If you do all these things, you have a main course salad that is fancy enough to serve at a party, or to grudgingly take to the work potluck.)

Keeps in the fridge for three to five days.

shitty soup

This soup isn’t actually shitty—it’s actually nice, and I eat it a lot—but we started calling it shitty soup, and the name’s stuck.

Bring enough stock for one person to a boil.

Add about 2 Tbsp of pastina. When the pasta is nearly done (which is only like, two minutes), crack in an egg and turn the pot to a simmer. After about two minutes of simmering, add some sort of veggie—shredded carrots, fresh or frozen spinach, frozen peas—and let it cook for another minute or two. Tada! You’ve made soup.

You can change this up, and don’t have to include all three bits—pasta and a few veggies, or just an egg boiled in stock, is great, and totally a meal. I give all three components mainly so there’s a note about timing. There are a million variations on this—add tomato paste or sesame oil, add other veggies, cook the egg to different degrees of doneness, etc. You can add a little cheese at the end, or a handful of (rinsed) tinned beans, or shreds of previously cooked meat. But at its most basic, broth + something else = soup, which is a meal that you can totally manage to make for yourself in under ten minutes, and then you can smugly tell the internet that you’re sure that what they’re having is nice and all, but you’re having homemade soup. And let’s be honest—most nights, this soup is not good enough to justify that, but who cares. Sometimes you gotta take what you can get.

things you can put on top of cottage cheese or yogurt to make them feel more like an interesting meal

this is just a list of ideas. the things in parentheses are optional extras, though you can use—or not use—whatever you'd like.

Peach or pineapple chunks

Jam

Pumpkin or apple butter

Berries

Cantaloupe/rockmelon

Granola or muesli

Apples, cinnamon, and honey

Literally just honey

Cinnamon sugar

Sunflower seeds + raisins + shredded cheese

Chili powder + black beans + avocado

Chopped tomatoes + garlic (+ spinach) (+ steak seasoning)

Cut-up spinach and chopped green onions (+ tomatoes)

Sundried tomatoes and olives

Chopped cucumber and olives (+ za’atar)

Salsa or hot sauce

Chopped radish, ready cooked beets, or cucumber + dill (+ garlic)

Mix in a bunch of Milo, Nesquick, or other sweetened chocolate powder. (You might want to add a splash of milk.)

Mangos + cardamom (+ honey or other sweetener) (+ pistachios)

Balsamic vinegar (+ strawberries if you wanna get fancy)

Basically any fresh herbs you have + salt

A spoonful of nut butter (+ chocolate)

Dried meat (like pork or mushroom floss, or that weird shredded jerky) + green onion

if you think all this sounds terrible, that's cool—this is not the cookbook for you.

if you're like, 'oh shit, i could make that soup in less than fifteen minutes,' maybe pick up a copy.

#cooking is terrible #recipes #easy recipes #cooking

[johannestevans]

always curious what people's like. staple meals and regular meals are

like the meals you regularly cook a few times in a month, for yourself or your family as well

bc for me it's like

bacon sandwiches. basic.

garlic bread

baked feta with peppers & tomatoes, oregano, olive oil, a bit of lemon juice

the lidl potato gratin with peppers, tomatoes, and spinach mixed in, again normally with olive oil and some cheese

roast chicken with roasted potatoes and root vegetables, normally carrots and parsnips

pork souvlakia, chunks of usually belly pork or chop on kebab sticks and oven grilled with or without chunks of pepper and tomato

dolmades, vine leaves stuffed with stewed rice

chicken risotto made with chicken stock on a base of butter with spring onions and bacon to toast the rice with

pasta with chicken pieces with a tomato-based sauce w more cheese and vegetables

a "greek salad" with some modifications - chunks of cucumber, tomato, red and yellow pepper, spinach leaves, red onion or spring onions, garlic granules, and then olive oil and feta chunks

parchment pastry scrolls, a spread of pastry smeared with tomato purée or similar chutney, cheese, bacon, vegetables, or mushrooms, and then cut into discs and baked

homemade burgers with beef or lamb mince, tiny chopped onions, egg, honey as a binding agent, and then fried hopefully to eat with slices of cheddar or leerdammer, bacon, and pickles/cornichons

i made a kouneli stifado a while back (whole rabbit cut into chunks, slow cooked with potatoes and root vegetables, onions, red wine, stock, etc) that i want to do more regularly bc a whole rabbit is a fiver and it feeds a LOT of people

then obvs like. various oven cooked things i don't modify, like prawn tempura or frozen calamari, etc

because i've moved and haven't set up my rice cooker or got my short grain rice again, and bc i don't have a new deep fat fryer yet, i'm not cooking like, my fresh cut chips, or maki rolls and onigiri, or a meal i'd regularly do of just like. fried eggs on rice and stuff

i used to make lasagnes more regularly and i'd like to go back to that, esp bc like... i love making latkes and once we have a nice wide frying pan it will be nice to do that more regularly, and my big thing atm is that i want to learn to cook with some new ingredients

i want to learn to do more and more interesting stuff with coconut and pineapple, i want to do more like. kormas and other diff curries, i want more green vegetables, esp asparagus and broccoli

i want to cook more with different fish and sea food bc i know i desperately need the oil for my fucked up joints and brain, i want to break more breads and savoury things, esp garlic and tearaway breads

esp bc like. my body's capacity for red meat is fucking terrible lmao, i want more fibre and less heavy protein from red meat at once so i don't just utterly eviscerate my guts lmao

#musings

[angelkin-food-cake]

Hiya! I'm an infernal felinekin looking for quick but yummy and nutritious, protein rich meals I can toss together for lunch and dinner. I'm living my best life eating pretty much just a pan fried protein + roasted veggies + honeyed fruit for dessert, and would love some more inspo. I'm big on sweet and spicy flavors, I love any white fish + salmon, shrimp, rabbit, venison, and beef (but not huge on pork or most poultry, though I'll eat eggs), and I don't tend to eat a lot of grains in general but will be willing to eat wild rice and whole grains as long as it's not the main part of my meal. I adore some good, hearty veggies, but most legumes don't really do it for me. Can't stand eggplant or tomatoes. Typically, I like my meals to feel both fancy and refined but also like I could really sink my teeth into it and taste the freshness of the kill. Think crisp and juicy textures? thank you so much!

Hello! Here's some suggestions for you!

Wild Mushroom and Beef Stew

Brown Sugar Flank Steak

Baked Fish with Lemon Butter and Capers

Slow-Cooked Short Rib Ragu

Tsukune

Grilled Salmon with Avocado Salsa

Soy Sauce Eggs (Shoyu Tamago)

Garlic & Rosemary Grilled Lamb Chops

Hope you enjoy these, sorry for the slow reply! Have a great day ♥

#ask #anon #catkin #otherkin #cat therian #therian #request

[angelmush]

hiii im going to be living w my aunt over the summer and therefore buying my own groceries. I am going to be busy w summer classes and working on the weekends but I do rlly want to try cooking at least once or twice a week. I can make an egg and pasta but that’s about it. What are some of your fave recipes that aren’t super complicated that I could start with if you have any? (I am open to a minor challenge but cooking can overwhelm me so I like a challenge but not too much of one lol). I am also vegetarian (not vegan) if that matters! If you don’t get to this that’s okay !!! I hope u are well 🩷🩷🩷

now it's been a little while for me since i've had to use this model due to moving back home w my family for a time but when buying groceries for one person i found it helpful to follow this sort of structure about once a week! when i do this it feels a lot easier to 'wing it' in the kitchen and mix and match my meal components. and to preface, this is what i find to be helpful and everyone is different and finds different things to work for them!!

1-3 protein sources - i like to center my meals around this because i've found it helps me feel the most nourished and full, i always think of it as things that can be the 'star' of your dishes. i eat meat so i usually do salmon, chicken thighs, and alternate pork + beef. but for u that could b things like tofu, eggs, beans/lentils, mushrooms maybe, vegetarian 'meat' fakes lol, peanut butter if u like any peanutty noodle dishes

3-4 veggies - i love to snack on veggies so i usually get snap peas, cucumbers, + bell pepper just for snacking, and then something like brussel sprouts for roasting as a side dish w a dinner, these can also be frozen

2-3 types of fruit - i am a smoothie enjoyer bigtime so i get a combo of frozen and fresh, almost always mango, and then whatever is seasonal that i can see myself being excited to eat throughout the week

2-3 grains - pastas, premade pizza crusts, bread, rice, etc!! these rly round out ur meals!! and imo they make it simpler to make a meal on the fly. i am a huge fan of microwave rice LOL

2-3 multipurpose dips/spreads/sauces/condiments/pantry items - now here is ur golden ticket for being able to reliably make well rounded and varied meals!!! slowly building up your collection over time is the most cost effective way imo. it's helpful to stock up your pantry w things like baking supplies (flours, sugars, leaveners), spices, shelf stable canned goods (canned tomatoes, beans, vinegars, oils, soy sauces, fish sauce, cartons of things like oak milk), and 'fridge pantry' items (parmesan, herbs, lemons for juice and zest, miso, gochujang, ketchup, mayo, hot sauce, jam, pickles, etc). you can use these to season your food as you cook!

2-3 snacks/frozens - any microwave meals or chips or desserts you might want!!

using this structure makes it easier to look at what you have and be like, i have xyz and they would go together well.

EX. i have rice, tofu, and bok choy, now i can cook the rice and pan fry the tofu and bok choy with my pantry ingredients (soy sauce, miso, sesame oil, chili oil) and create a filling meal!

some of my favorites that could be made vegetarian -

ground pork seared on the bottom of a dutch oven in patties (you could sub tofu or use a fake meat replacement), broken up into smaller chunks, eaten with linguine, sliced snap peas or celery, + a garlicky peanut butter sriracha sauce

pizza w a store bought crust!! super easy, done in like 10 minutes! i like to make mine in a cast iron following this protocol

i really love to dress up ramen w sliced veggies and eggs

i like to make pasta dishes and then form a sauce w parmesan cheese, butter, pasta water, lots of lemon zest and juice and sometimes chicken stock, then adding in peas and fresh herbs at the end

idk if this was helpful at all, but i also have a recipe + recovery tag on my blog w more of these if that is helpful to you! im also on Instagram (@clementineoliveoil) and like to post what i cook there sometimes too!! i wish u all the most beautiful meals in your future!!

#asks #long post #whew sorry that was a lot

[clairelutra]

just cooking things things i've picked up as i've started having fun in the kitchen again:

best rule of thumb for improv food-in-a-pan is "have i had a dish that combined these two things? did i like it?" answer to both should be yes, but if the first question is a no, refer to the second rule of thumb.

second rule of thumb is the nose knows. give everything a big sniff -- if it smells good together, you're (probably) golden. you're not necessarily not golden if you don't like what it smells like in the meantime, but you should probably know what you're doing otherwise in that case.

a bechamel sauce is made from a ratio of one tablespoon of butter to one tablespoon of flour to one cup of milk (multiply or divide as needed). melt the butter in the bottom of the pan, then add the flour and whisk for ~1-2 minutes, until it's light and bubbly, then add the milk and whisk continuously until it boils. turn off the fire AS SOON AS IT BOILS, or it'll curdle. (the texture will be ruined; it'll still be safe to eat, though, so if you're not aiming for perfection and fine with a little grittiness, you're fine.) from there, you can add spices/herbs (parsley, chives, oregano, thyme, dried onion, garlic powder are some of my faves; turmeric (yellow) and paprika (red) can be used for color too if you want), salt/pepper, grated cheese, whatever. a extremely basic cream sauce that can be used in casseroles, over pasta, over veggies, that kind of thing.

if you're breading something (that thing where you dunk meat/veggie/whatever in liquid and then breadcrumbs), coat the thing you're dunking in flour or cornstarch before dunking it in the liquid. the covering will hold together and stick way better.

if you want to thicken a sauce, both flour and cornstarch work. flour is grittier and opaque. cornstarch is smoother and gelatin-like. flour goes in the liquid just as is, is whisked through, and then stirred gently until it thickens. cornstarch needs to be stirred into roughly an equivalent amount of water before adding it to a hot sauce, and only thickens once the sauce is at a boiling point. the amount will depend on how thick you want it, how much sauce you have, etc. but a tablespoon of flour to a cup of liquid or a tablespoon of cornstarch to two cups of liquid are very roughly the sorts of ratios you're looking at.

chicken is juicier if you cook it quickly at high heat. red meat gets tender if you cook it slowly at a lower heat.

"deglazing" a pan is where you add a liquid after cooking something else (usually meat, but not necessarily) and use it to dissolve all the crusted/caramelized bits stuck to the bottom of the pan, which then can be used as (or used to make) a really nice sauce. common liquids are red or white wine or beef/chicken/vegetable stock. i like adding a little bit of butter at that stage too, but that's a me thing. doing it with, say, mushrooms or tomatoes (or both) is entirely possible, because they have a lot of liquid to give.

on adding wine to sauces or soups:

it adds a really lovely richness to them, do recommend.

the cheapest wine you can find (like the stuff that's <$5) is usually just fine.

MAKE SURE TO LET IT COOK OFF FOR AT LEAST A FEW MINUTES.

and this is by no means a hard-and-fast rule, but my inclinations are towards red wine with red meat and white wine with white meat.

---

worcestershire sauce. to not underestimate its Sheer Deliciousness. add to things like marinara or meatballs or meatloaf or gravy. amazing.

tofu can be pressed just fine without a press, just wrap it in paper towels or kitchen towels and put it between two plates orcutting boards, and weight the top half with like... whatever's lying around. cans from the pantry are traditional.

also, dunking slices of tofu in soy sauce and sprinkling it with garlic powder before frying it for a few minutes in a bit of oil has gotten voracious rave reviews in my household, so make of that what you will.

on garlic:

if you have a garlic press, not peeling the garlic before you put it in there will make it much less painful to clean out at the end -- just pull the husks free and clean from there.

if you need to chop it, smash the unpeeled cloves under the flat of your knife (or under a glass or whatever) and it'll make just fishing the husks out much easier -- chopping can happen from there

minced garlic is sold in jars and is much less strong than fresh garlic, but can be used just as well (i usually double or triple what's asked for -- it's not quite as delicious, but it works). if you're using a recipe that says to 'cook until fragrant', skip that step. with minced garlic, all you'll have are little rocks of Burned Bits.

they also sell pre-peeled garlic in most of the grocery stores i've been to. just putting that out there.

---

above all, cooking is the process of designing an experience that you and/or others will enjoy, and gain necessary fuel from. all of this is VERY much down to preference and what sorts of experiences you like. aim for that, and take everything else with a grain of salt.

#cooking #hallie speaks #cooking tips #may add more later idk

[vintagelacerosette]

Interview tag game ✨️

Made by the sensational Lemon @depressedstressedlemonzest & I was also tagged by these dazzling sweethearts Evie @energievie Willow @ian-galagher Jay @surviving-maybe Nosho @creepkinginc Lyle @milkovetti Bri @y0itsbri Carolie @shinygalaxyperson thanks so much 🥰

What are some movie/tv quotes that you quote often? My brain has blanked lol but one thing I noticed I was sing YMCA to my niece, then I immediately when to Do you really wanna hurt me to Stayin Alive & this is all from the Sherk karaoke sing along from the 1st movie lmao

What is your favourite flower?

All flowers bring me joy but one i think is super cool is the bleeding heart

If you were in Avatar the Last Airbender what element would you want to bend? Earth, fire, water or air? I've always found controlling wind appealing even tho I'm a fire sign haha but prob makes sense bc my moon is an air sign

What was your first job? Retail at the Christmas section 🎄

What is your favorite breakfast?

There's this meal called the Alex Breakfast as this local cafe which has sundried tomato, sauteed mushroom, pesto risoni on toast & it's sooo yuuumm

What's a meal from childhood that you love?

Crunchy rice a dish my dad made where you cook old rice in butter & salt to your liking. Then slow cook to make a crunchy crust on the bottom. I made it recently for nostalgia & boy did it hit the spot 😋

What's your favorite joke to tell?

Can not think of any haha but here's one from a nye cracker I got.

What music do planets like to listen to?

Neptunes ba dum tis 🥁

What's your favorite animal to see at the zoo?

Kangaroos, red panda & penguins

What's your go to quick meal to cook/make at home?

Crispy omelette

What's your go to meal to cook someone to impress them?

Brazo de Mercedes which is a traditional Filipino meringue roll with a condescend milk custard filling. It's making the meringue rolls which is impressive haha i accidentally made it hc i was trying to make marshmallow instead but it turned out to be this 😆

What's something you want to do better?

Get more active, sticking to plans, driving & at chatting in discord group chats. (I can find it a bit overwhelming with so many ppl 😅)

If you're working do you like your job?

I'm a month & a bit in my new job & am enjoying it so far & my team is great, but there are some tough transactions that get me nervous to do on my own

Do you collect anything? What?

I've started to collect these cute sanrio blindbox toys, anime figures, crystals, hardcover books, fanfic on google drive, art supplies, eyeshadow palettes, plush toys & pins.

Newest collection 😆

If you were trapped in a kids tv show, what show would you be okay with being trapped in?

Ohh maybe same as Lyle with Steven Universe just so aesthetically pleasing & I'd so be friends with Steven! Or maybe Avatar as a bender or Cardcaptors bc I could be wearing cute outfits made by Tomoyo with a magic staff wand

An adults tv show?

Ohh this one was a hard one! Maybe Reign for the fashion, Roswell New Mexico to be friends with the pod squard or maybr in Firefly

What kind of job did you want as a child?

I have an amazing memory of going on the train for the 1st time & asking who drove the train & was told it was the train driver! I then exclaimed "I wanna be a train driver" My mum protest bc they apparently didn't make a lot of money lol. Also a GP bc i admired mine growing up haha

Do you follow any sports? What team do you root for?

No ❤️ but i think i could be fun if i did lol

If you could be any animal what would you be and why?

Otter or chinchilla i just wanna be something cute

If you could be any mythological creature what would you be and why?

Totally a fairy 🧚‍♀️ having fun in nature, causing so mischief, have pretty wings to fly with & having so many cool abilities like maybe shape shift into animals

What's the most obscure thing you've had to google for a fanfic you were writing/reading?

I was double checking in to power ranger characters types with their suit colours for a power ranger au I'd love to write one day bc I realised I have a lot of power ranger lore i could put to use lol ☺️

What Milkovich do you identify with most?

Mickey with his unwavering loyalty & his ability to love fiercely

Which one are you actually like the most?

Honesty no clue lol

What Gallagher do you identify with most?

I think Ian with his big heart & self doubt

Which one are you actually like the most?

Maybe Ian which makes sense why i can get so frustrated with some of his actions bc like that could me too in that situation lol

I'll tag these dearhearts if they wanna play @mrsinistertype @sleepyfacetoughguy @xninetiestrendx @heymrspatel @squidyyy23 @auds-and-evens @jomilky gardenerian @celestialmickey @gallawitchxx @suzy-queued @rereadanon @darthvaders-wife @gallavichgeek @sickness-health-all-that-shit @shameless-notashamed @howlinchickhowl @gallavich-headcanon @stocious @bravemikhailo @crossmydna @chicanomick @whatwouldmickeydo @bekkachaos @deathclassic @suchagallabitch @beebabycastiel-main @iansw0rld @ianandmickeygallavich @greggster @messedwithmandy @friend-bear @mishervellous @mmmichyyy @lalazeewrites @very-sleepy-head @ psychicskulldamage @captainjowl @abundanceofnots @look-i-love-u @imikhailotakeyouian @mikhailoisbaby

#tag game

[lowrescryptid]

For Veganuary, some of my favorite vegan foods!

As a general rule, I use canned or frozen veggies in all of these. They’re cheaper, they last longer, and you don’t have to do any chopping (which is especially convenient when it comes to onions). The only exceptions are mushrooms and potatoes.

Rice!

I cook it with veggie broth (or a vegan chicken flavored broth), garlic powder, onion powder, salt and pepper.

Before I set it to simmer, I dump in a bag of frozen veggies (I like mixed veggies or spinach) or fresh veggies (I like mushrooms) and throw in a can of chickpeas for good measure

Right after it’s done, I stir in some vegan cheese if I have it. I usually do about a cup of cheese when I make a big pot and that’s plenty.

Dirty Rice

Pasta!

To stretch mac and cheese, melt some vegan butter in the pot, add your unsweet dairy free milk, then add garlic powder, onion powder, salt, and whatever seasonings you want. Bring it to a boil and then whisk in enough flour to get it to a gravy-like consistency. then add your dairy free cheese--you’ll only need half as much.

Garlic Butter Pasta

Chickpea “Tuna” Casserole 

Alfredo

I like to add red bell pepper or spinach to a mozzarella mac and cheese; peas or meatless crumbles to a cheddar mac and cheese. 

For tomato sauce, I just use a can of crushed tomato with salt, garlic and onion powder, italian seasoning, and a bit of balsamic vinegar. Spinach and mushrooms go well with this, too.

Some of my top recipes

Biscuit Topped Chickpea Pot Pie (takes a while but so worth it!)

Tabbouleh (I usually add chickpeas to make it heartier)

Corn Fritters (I just throw in whatever veggies I have on hand)

Biscuits and Gravy (I usually add some fake sausage to the gravy to make it more filling)

Split Pea Soup

Hummus and Pita (This isn’t real pita, but it’s close and much easier. Of course you can always just buy it at the store, too.)

Potato Wedges

Refried Bean Burgers

Burritos (No recipe, but I fill mine with refried beans, spanish rice--the little knorr packets are vegan!--taco sauce, and mexican style dairy free cheese)

Nachos (No recipe, but I top mine with black beans, a vegan cheese sauce, salsa, and black olives)

Pancakes

Desserts are easy--just sub out dairy-free milk and dairy-free butter. Or search for vegan versions of your favorites! 

Cinnamon Rolls

Banana Bread Cinnamon Rolls

Orange Rolls

Sprinkle Sugar Cookies

Rolled Sugar Cookies

Double Chocolate Chip Cookies

Chocolate Chip Cookies

Vanilla Pudding

Chocolate Pudding

Lots of stovetop pudding mixes are vegan--just use non-dairy milk!

Vanilla Cake

Chocolate Cake

Coffee Cake

Reese’s Peanut Butter Cups

Banana Nice Cream

Frozen Pineapple Whip 

Vegan Egg Substitutes for Baking

Cheese - I buy raw cashews in bulk from foodtolive--shipping is free, tax is included, and the price is very reasonable. I eat cashew cheese every day so I usually get the 7lb bag and keep it in the bottom of my fridge.

Easy Cheese Sauce (no cashews)

Go-to Cashew Cheese (This is a great base! Sometimes I add tomato paste and hot sauce for a buffalo cheese, or sometimes I go heavy on the lemon juice and add dried dill and parsley).

Pimento Cheese

Sundried Tomato Cheese

#vegan #vegan food #what vegans eat #veganuary #recipes

[spooniechef]

Lasagne (1-2 spoons)

Another one that serves well for both your “batch cooking” needs and your “stick it in the oven for awhile without doing much else to it” needs is lasagne. I like lasagne but had never made it myself; gluten-free ready-meal lasagne exists but is too expensive, so I gave it up for awhile after discovering the gluten intolerance issue. Still, I was interested enough in trying to make my own that I asked for a baking dish for Christmas a couple of years ago, and is part of why I started getting into the concept of batch cooking to help save spoons in the first place. Lasagne’s hearty, has all the food groups you need, and keeps well in the freezer, so it seemed like a good way to start.

I’m going to start with some notes, because there’s a couple of different ways to approach lasagne sauces. You can just buy the stuff in jars, but while I recommend that for the white sauce (bechamel sauce is a pain in the ass), the red sauce in jars is never quite as good. So here’s a rough approximation of my recipe for bolognaise sauce, since it’s going to be a key component here.

Here’s what you’ll need:

1 packet ground beef (not too fatty, but not too lean either)

1 large onion, chopped

Spices to taste (I generally use paprika, chilli powder, celery salt, garlic pepper, and seasoned salt)

1/2 zucchini (or courgette if you live on my side of the Atlantic), quartered

1 packet button mushrooms, sliced

1 can / packet passatta (if you can’t find passatta, just get a can of chopped tomatoes and use a blender / hand mixer to get the right consistency)

2 tablespoons tomato puree

3-6 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 tablespoon steak sauce (A1 works best, but any barbecue sauce will do)

1 tablespoon soy sauce

1/2 teaspoon tabasco sauce

1 beef stock cube

Pepper, basil, oregano, sage, thyme to taste

Quick note on the herbs - I'm generally talking about fresh herbs in those situations. Another thing I did when I got my diagnosis was start an herb garden on my balcony and windowsills. I highly recommend it for the dedicated foodie - even those of us with limited spoons. I’ll go into why in another entry, and show just what can be accomplished with limited spoons and a north-facing apartment in a country famous for being overcast a lot. But for those who don’t have an herb garden, use about a half-teaspoon each of dried or a tablespoon or so of the mixed Italian herb blends you can buy and that should be fine.

Here’s what you do:

Spice the meat to taste; in a large, deep frying pan, cook the meat and onion until the beef is mostly browned and the onions are transparent

Add garlic, mushrooms and zucchini; heat for 1-2 minutes

Add everything else; stir thoroughly so everything is fully mixed

If you have one, put a lid on the pan; let simmer on medium-low heat for at least 20 minutes

The stock cube gives the sauce a nice bit of earthy richness, and the various sauces give it a bit of depth and kick - all of it acting as a complement to the beef. If you’re a vegetarian, just leave out the beef and the beef stock cube and use the entire courgette and another packet of button mushrooms.

This is good as a batch-cooking staple because it keeps well, freezes well, and can be used either just as a standalone pasta sauce, as the sauce for a pasta bake, or as the red sauce for a lasagne. Because it keeps so well, you don’t even have to decide on which right away. But for the sake of the rest of this post, lasagne.

Here’s what you’ll need:

1 can white sauce (otherwise known as bechamel; if you want to make it yourself, you’re a braver person than I am)

Red sauce (see above, or use your own variation, or just a jar of the store-bought stuff in a pinch)

Little bit of oil or butter

1 packet lasagne sheets

1 packet cheese (cheddar or mozarella) to top

This becomes a one-spoon recipe if your red and white sauces are pre-made, one way or the other. It’s a two-spoon recipe if you’re making bolognaise for it fresh on the day. I figure trying to make your own white sauce would bring it up to three spoons, which is why I don’t advise it.

Here’s what you do:

Preheat oven to about 355F (180C, 160C fan assist, gas mark 4)

Grease your baking dish on all sides and along the bottom (this will stop things sticking to the baking dish and make serving and cleaning easier)

Coat the bottom of the baking dish with a layer of the red sauce; cover with a layer of lasagne sheets; spread a layer of white sauce over that

Keep alternating red / noodle / white for about three layers (that should see you to the end of the jar of white sauce); make sure that the top layer is completely covered by the white sauce

Top the entire thing with a layer of cheese

Bake for 45 minutes or until the top is bubbling and lightly browned

Just one note this time, and it’s about the same as the one I gave about the chicken broccoli pasta bake - if you’re using dairy-free cheese, you probably won’t get the same bubbling and browning as you would with regular cheese. You should still take it out of the oven at about the 45 minute mark.

So there you go - two recipes for the (nonexistent) price of one - pasta sauce and lasagne. Depending on your preferred portion size, the lasagne should make 4-6 servings, and again, it keeps well and freezes well, so it’s good even if you only have yourself to cook for.

#The Spoonie Chef #recipes #meals #pasta

[jonphaedrus]

lamb stew recipe attempt to be recreated

im gonna do my best. mostly because i didnt write it down as i went and invented the entire thing as i was doing it and also every single ingredient in my grandmother’s house is expired and i had to substitute a Lot. here’s some variation on the lamb stew i made last year. this should be done in three stages. stage the first: prep, ideally the night before you cook, but if not do it in the morning at least 3-6hrs ahead of cooking. stage the second: bone broth. start this at least 5 hours before you intend to serve the food. stage the third: final soup assembly.

total time: i think it took me 10 hours. fuck if i know.

(beetroot voice) ingredience:

two lamb shoulders

six cherry tomatoes

pasta(?) (amount, pick whatever)

barley (amount, pick whatever)

two carrots (medallions, thin-cut)

one and a half sticks of celery (peeled and chopped)

a bunch of mushrooms. everyone there liked mushrooms so i think i put in like six brown baby bella mushrooms.

like however much garlic you feel like putting in. i think i put in half an entire head. roast it first, in olive oil and in tinfoil

ideally, if you have it, soy sauce. i didn’t. worchestireshire sauce works in a pinch.

salt, pepper, and whatever the hell else you want. i think i had mrs.dash’s. season to taste. idfk.

3-6 hours before you start cooking:

lament the fact that your family is all hoarders but never of anything useful and you have no measuring tools including no water cup measurement, no non-expired spices, nothing umami except an almost-expired bottle of worchestershire sauce, and reconsider most of your life decisions

remember that you’re the only person in your entire family who can cook and your father once made “japanese whitefish” by braising it in melted butter and put it over white rice

reconsider and realize that there’s no helping them and resolve to eyeball all of it.

chop all the cherry tomatoes in half, salt them, cover in plastic wrap, put them in the fridge

do a salt, pepper, and minced garlic rub on the lamb with as much worchestershire sauce (or soy sauce) you’d want for dipping sushi in, and a little bit of brown sugar. “this lack of measurements is unhelpful” i know i’m sorry i didnt have a single measurement instrument. my grandmother has none. i was eyeballing it. cover all of them in plastic wrap, leave them in the fridge for at least two hours, then flip them over so the other side gets the marinade.

cooking (4+hrs before serving):

keeping the head of garlic whole, peel the outer shell off and chop the tips off of each piece. wiped the open tips down with olive oil, roast in the oven for 30min at 400f/200c for 45min to an hour.

take the lamb shoulders out and chop out all the bones. chop the remaining meat up into stew-size chunks and throw them in with the tomatoes in the pot. sear them on high heat until it smells good. put them back in the marinade and back in the fridge.

take the cherry tomatoes and put them on the bottom of your stew pot (without washing it, never at any point wash it from hereon in) with olive oil and blister them on low heat until they’re charred, bubbly, and smell great. leave everything in the pot.

while the tomatoes are blistering, wash and medallion two carrots and the celery. put them aside. at this point (or soon thereafter) the garlic should be roasted.

once the garlic is roasted, take your pot with its lamb/blistered tomato sear and add to it about a quarter/euro coin sized amount of worchestershire sauce, the lamb shoulder bones, the carrots, the mushrooms, and the celery. add half of the head of roasted garlic. if you’re lucky and have spices, add a little bit of oregano. i had one bay leaf so i added that. put in at least 6 cups/1.5l of water put on the lid and leave the whole thing to reduce at low heat for at minimum three hours. add water regularly whenever it gets too low.

two hours before you intend to serve the soup: add the chopped up lamb from the fridge and its marinade juice. reduce the heat to very low.

half an hour before you intend to serve the soup: add the barley and the pasta. if it’s getting too thick add a little more water. add salt/spices to taste.

turn off the heat. before serving heat back up a little bit. use the rest of the head of garlic to mash up and make a 2:1 ratio of garlic to butter spread for the loaf of bread your father helpfully “bought” to “add to dinner”

#recipes #yeah. it was like that.

[easytobevegan]

Budget Vegan Meals

- Instant Ramen: Nissin Top Ramen Soy Sauce and Chili flavors are vegan-friendly, and they typically cost less than $0.50 per pack (depending on location). Add some vegetables, such as carrots, corn and broccoli, to make it somewhat less unhealthy. 

- Peanut Butter and Jelly Sandwich: Peanut butter and jelly both last a long time and, if you forgo the organic and natural varieties, are very affordable to the broke college student (ayyyy). Also, get whole wheat bread. Please. I beg you. It stays fresh forever and is the healthiest option. 

- Fajitas: Get a seasoning packet, load up on cheap veggies (onions, green peppers, corn, etc.), buy a couple cans of black beans and some wraps, and boom! You’ve got your next 6-8 meals. 

- Baked Potato: Buy potatoes in bulk and you’ve got food for days. If you don’t have access to an oven, potatoes taste perfectly fine microwaved. Douse that bad boy in some hot sauce, sriracha, or barbecue sauce for some added flavor. If you’re willing to splurge a little, sautéed spinach and/or kale with garlic and red pepper flakes make an excellent and healthy topping.  

- Pancakes: Super easy and delicious. All you need is some flour, baking powder, salt, sugar, non-dairy milk (soy is usually cheapest), water, and vegetable oil. Top your pancakes with some fruit for added flavor (bananas and strawberries are always good options). 

- Spaghetti: Noodles and jarred/canned sauce. Easy, simple, and cheap. If you have a little extra cash on hand, mix in some veggies (such as broccoli and spinach) for added nutrition. 

- Cereal: Name-brand cereal is going up in price these days, but generic brands are still relatively inexpensive. 

- Oatmeal: You can buy a canister for around $1 and it’ll last for a long time. Mix in some fruit, cinnamon, and sugar for some ~flavor~. Or you could do what I did when I ate oatmeal for the first time and had no idea what it tasted like: eat it plain. Or the second time: with black pepper. Yum...

- Burritos: Beans, rice, lettuce, tomatoes, maybe a little hot sauce. You’re welcome. Don’t want to spend money on wraps? Burrito bowls, my friend! You can always add as many different vegetables as you want, but beans, rice, some kind of leafy green, and tomatoes should always be there. Always. 

- Soup: Whether you buy generic canned soup or make it yourself, soup is one of the budget-friendliest meals you can have. I cannot begin to tell you how much tomato soup with crackers I consumed my freshman year of college. It, uh...was a lot. 

- Salad: They don’t have to be expensive. Buy some greens, cucumber, tomato, shredded carrots, and onion. It’s simple. If you need salad dressing, a little balsamic vinegar and olive oil goes a long way. 

- Tacos: Whether you use crunchy shells or soft wraps is up to you. Either way, the end result will be just as delicious. Instead of beef, use black or refried beans. I recommend adding a splash of lime juice on top for some acidity. 

- Chili: Leave out the meat and double the beans! You could also chop up some mushrooms or crumble some tofu to throw in for a meaty texture, if you need it. Chili freezes well, so make a large batch and freeze what you can’t eat before it goes bad. 

- Fried Rice: Frozen vegetables are your friend here. Peas, corn, and carrots. Fresh mushrooms are also good. Add some tofu for protein! 

#budget vegan meals #vegan on a budget #budget meals #cheap vegan food #cheap vegan #cheap vegan meals #easy vegan meals #easy vegan food #vegan #vegan food #vegan meals #vegan recipes #food #vegetarian #vegetarian food #veganism #easy vegan recipes #cheap vegan recipe #frugal vegan #affordable vegan #meal ideas #cheap vegan meal ideas #easy to be vegan

[princemick]

kyle don't be like that!! share the recipe!!

oh ofc! its really easy.

it's basically just a spicy, creamy, cheesy tomato pasta and it takes like 10 mins to make and just uses two pots!

completely vegi but easily changeable to be plant based or to add some meat or fish, tuna or some ground meat would prop b great w it.

u just need:

garlic, shallots, tomato paste or fresh tomatoes, rucola, heavy or cooking cream, feta and mozzarella and then ur own preferred spices and any other veggies or things u might wanna add.

I'm putting it below the cut but I hope yall enjoy. also it's my own recipe so its not very like. specific akjdsbak but ok.

I like it with parpadelle bc they fuck.

I use fresh ones which take like 4 minutes to boil but otherwise just boil ur pasta already when u start

to a second pan I add a crushed clove of garlic and two thinly sliced shallots. I just cook them w a big oll slab of butter.

then as that cooks u can cut any other veggies u wanna add, courgette and mushrooms r nice w this.

just let it cook in the butter on high heat w some pepper and salt, basically just brown the shallots so make sure you're constantly moving your pan.

then when that's all good n brown n smells all nice I add a good splash of cooking cream and a small bit of pasta water so the cream doesn't burn.

then I add a big slab of tomato paste or if u want u can also add some fresh tomato's and like squeeze the juices out so u have a makeshift tomato sauce and as that simmers cut the rest of ur tomato in small pieces and add them.

then I let that cook n add my spices which is a two diff bbq spice mix, union, paprika, chilli and cayenne powder. just add how much u like n how spicy u do or don't want, I obv taste it and see what it needs if its to spicy I add some more cream n if its to creamy I add some extra tomato paste.

then ur basically done, I just pull apart a ball of mozzarella in the pan and stir it constantly on high heat. I add the pasta to a plate, make sure my saus is thick enough that when I move it in the pan its like semi solid but its still very much like a liquid saus, kinda an inbetween.

then when u add the saus I add a good lot of fresh rucola and pull apart some feta on top!

and thats it!! its easy and cheap if u buy in bulk esp if u dont add more veggies then just shallots, garlic n rucola.

u can easily leave out the feta I wudnt recommend leaving out the mozzerella but u can add burrata instead it wud prob b great.

#kyle.answers #idk what to tag this aksdbjkjs #kyle.cooks ?? #asjdbak #I like talking abt food n my diner and sharing it n stuff #it normalizes it #makes it casual and daily

[crapcafe]

hearing people talking about cooking is always such an interesting topic and i'm gonna take a min to ramble about it. i learned how to cook (eggs and pasta mostly) as a kid from my mom because she learned to cook at a young age as well and she would also be gone on work trips pretty often. later on in life i worked in restaurant kitchens as a kitchen manager and a line cook. i've even had the displeasure of working alongside new hire line cooks that don't fucking know how to cook but figure that they can still do the job (they could not)

some things just become intuitive so it's hard for me to remember exactly what i needed to focus on learning and what did just come naturally from the start, but a lot of it relates to just general science/chemistry knowledge. denser items will take longer to cook than less dense things (potatoes take forfuckingever but sliced button mushrooms take like a minute or two), high heat makes things cook way faster so liquids will boil off sooner, dense items will sear/burn quicker, and thin/small things will just burn. some professional cooks don't even know this based on the amount of times i've had to talk coworkers out of turning the fryer temp higher because things were taking a long time to cook (this is a great way to get a nice crispy skin on some shit that's still frozen in the middle)

there's a lot of learning how to read recipes. abbreviations (sometimes tablespoon is T or tb or TBSP or Tbs), how to adjust amounts if you need more or less of something, looking up substitutions for things (if you don't have milk but need to make a cream sauce, using applesauce instead of oil or butter or eggs in some baking recipes, etc). its definitely a skill to know how to read some recipes, and coming in with your own knowledge is great, but it's another instance of "you need to learn the rules to know how to break them." this is how you get the screenshots of ppl substituting kale in their banana cookie recipes and then wondering why they suck

thinking of foods in terms of nutritional value can also be helpful. if you have tortilla chips and salsa youre technically getting some vegetables in you. frozen and dried fruits and veggies are still fruits and veggies. rice and beans is grains and protein. miso soup with tofu and spinach is lots of protein and iron. romaine salad with balsamic vin, olive oil, feta, and tomatoes is some vitamins and fats and calcium but without grains and fiber it wont give you too much energy so have some bread or something with it. moving away from processed food will make you feel better. apple slice and peanut butter is my new depression meal bc it makes me feel more alive than shredded cheese from the bag and you can feel like a roman emperor a bit.

if you're just starting out learning how to cook: try to keep it simple with starch + veggie + protein (veggie pasta is a staple classic, roast some stuff and toss it with pasta and garlic and olive oil), find something with just a handful of ingredients that you actually want to eat. the act of cooking can be fun but not everyone thinks its fun, so at least make sure you'll want to eat the final product. if there's any sauces you really like try to keep some on hand. gochujang+soy sauce+sesame oil+sugar+broth can be really good in a stir fry, and basically all of those things will last a long time.

anyway theres a lot of text about cooking. theres a reason i stayed working in kitchens for almost 5 years despite how shit working in kitchens is. i like food and cooking. its one of the few things humans have been doing for a bajillion years and its necessary to live a healthy life and if you can find some fun and peace in the process then thats even better. theres no shame in not knowing how to cook but there is shame in refusing to try and learn imo

insert senshi page about eating well and exercising regularly to live a healthy life

#personal #i cant remember the last time i made a text post on here

[vaspider]

You get a lot of super heavy asks sometimes. I hope it's ok to ask some lighter questions for fun. I don't know why they're all food based. I think I'm just hungry haha.

Do you prefer jelly, jams, preserves, or marmalades? What's your favorite flavor of them?

I tried boysenberry jam the other day and it was...uh...a flavor for sure.

Do you like chunky or creamy peanut butter (if you eat peanut butter)? If you had to choose between a peanut butter and banana sandwich or a fluffernutter (marshmallow fluff and peanut butter for anyone wondering), which would you pick? PB/banana/honey/chia seeds is a personal favorite. I feel very bougie when I eat that lol.

What's your favorite pizza topping? Do you like NY style, thin crust, sicilian, deep dish, or pan pizza? Have you ever tried cauliflower crust pizza? I feel like we should just leave cauliflower alone before it gets a superiority complex. Also, why cauliflower crust? What about broccoli crust? Carrot crust? Parsnip? Potato? (Ooo not gonna lie, a hashbrown crust breakfast pizza could be delicious. Hashbrown crust, sun dried tomato sauce, sunny side up eggs, arugula, maybe some Canadian bacon, some cheddar cheese...I might be on to something here...).

Do you have a good challah bread recipe? Have you ever used challah to make French toast?

Eggs over easy, scrambled, sunny side up, poached, fried, soft boiled, or hard boiled? If scrambled, do you add milk? (I learned recently IHOP adds, of all things, pancake batter to their eggs to make them light and fluffy).

Favorite type of cheese?

Lastly, iced tea, lemonade, or fruit punch?

It depends on the fruit. Lemon curd is incredible, and a good Concord grape jelly (like real jelly not artificial flavor jelly) is really good. I used to always take the orange marmalade jar from the jams and jellies assortment that one of the car companies sent freelancers on the holidays, too. My favorite, though, is my mom's strawberry jam. I haven't had any in like 4 years, bc we don't live close enough to get any, and that makes me sad.

Again, it depends on the usage. For peanut butter cookies, chunky peanut butter. For sandwiches, creamy by preference, but chunky isn't the end of the world. Peanut butter/banana is pretty good but if I want salty/sweet with bananas, I'd prefer to split a banana in half lengthwise and put garlic hummus on it, then pile clover sprouts on that. It's crunchy/sweet/salty/green. Very nice flavor/texture contrast.

I like white pizza with grilled artichoke hearts and baby bella mushrooms. I used to really love ham and pineapple but for obvious reasons I don't eat that anymore. (I love flavor contrasts.)

I used to love thin crust, and it's my mom's favorite, but that doesn't work as well gluten-free. My favorite pizza type is the type I can eat. Except for Chicago deep dish, it's just not my thing.

Cauliflower crust is just fine. The reason for using cauliflower is that it has a very neutral taste and is low-carb and gluten free, which none of the other choices really are, not all 3. Hash browns actually make a really good pie crust for a gluten-free quiche; I make that every so often for dinner.

I have a couple of very average gluten-free challah recipes, and we usually buy ours from New Cascadia, a local bakery. Emet makes challah French toast out of the leftovers every week.

Over easy, soft or hard boiled, scrambled, sunny side up, poached... I just really like eggs. Buttermilk in scrambled eggs is really good, it gives the flavor a certain something. A little sharpness kind of like cheddar cheese does.

Favorite kind of cheese: the kind in my hand and about to be put in my mouth.

Lemonade. Iced tea just tastes like chewing a teabag after all the good tea has been brewed out of it, and the taste of fruit punch is heavily associated with being given fruit punch with aspartame in it as a child, getting migraines and throwing up, and then being told I'm "Being Dramatic" by adults. It tastes of gaslight, nausea and powerlessness. No thanks.

[angelkin-food-cake]

Hi! Love your wonderfull blog!!💚💚💚

I'm ghostkin(half-ghost) and shapeshifterkin. I usually have troubles making food if it's not interesting or easy, so I'm looking for some easy/low-energy and/or interesting looking foods.

The only thing is that it should be LCHF(Low carbs, high fats), i use eritryte instead of sugar, almond flour instead of regular flour and shirataki instead of spagetti

I prefer fluffy, jelly, juicy, creamy and chewy textures, but any other will do!

I like chocolate, sweet berries, cheese, mushrooms, meat and milk

Cannot eat parsley, dill, peanuts or leek, and have troubles eating fish. Can't drink coffee sadly :(

Hello! That sounds really difficult for you D = I'll try my best! I may have to include some of those things but I will make sure they are easily replaceable or optional (like garnishes)

Paleo Rich ‘n Creamy Hot Chocolate

Chicken Cordon Bleu Soup

Creamy Parmesan and Sundried Tomato Chicken

Angel Chicken (you can use any seasoning you want)

Zucchini Pie

Chocolate Raspberry Almond Butter Protein Shake

Spinach and Spaghetti Squash Dip

Gluten Free Dairy Free Chocolate Olive Oil Cake

Hope you enjoy these! There was actually a lot that fit your needs so don't be afraid to ask again if you need more inspiration sometime. ♥

#ask #anon #ghostkin #shapeshifterkin #otherkin #request

[exemplarybehaviour]

Last night I made this recipe: Grilled Tofu Steaks in a Creamy Vegan Sauce

(photo from recipe bc my kitchen has shit lighting)

This recipe was tasty, easy, and I already had most of the ingredients sitting around. The only deviations from the recipe I made were that I used cashew butter instead of whole cashews because I don't have a food processor, and I added some cayenne pepper to give it a little kick. :) Oh, and I guess I used vegetable stock instead of mushroom because that's what I have. I can't find mushroom stock in my grocery store.... :(

For a side, I used the leftover marinade to toss some halfed brussel sprouts and then popped them in my air fryer. The recipe's creator recommended having a nice crusty bread on the side. I think the recipe would be good over rice or pasta.

The sauce is quite good, and it tastes like a really creamy tomato sauce and is not at all nutty. I liked substituting cashew butter for dairy because the left over cashew butter will last MUCH longer than any dairy product. (Cashew butter is, unfortunately, woefully expensive. I wonder if almond butter is mild enough to be an okay substitute?) If you don't like tofu, I think any type of protein would work with it.

I ended up with a ton of left over sauce and am now debating what to do with it. It's not QUITE enough for a second package of tofu... I might just dump it over rice (maybe with a fried egg?) or try it over chicken. (I'm not vegan or vegetarian; I just have a lot of weird food aversions which basically mean I can't eat most types of reheated meat, which makes meal planning a bitch... and also means I end up on vegan websites a lot LOL.)

#resippy #slowly becomes a cooking blog #food tag #i think someone asked be to tag food in like 2013 and i keep forgetting as of late. i wonder if this person is still around