My husband cooked us a hearty meat stew, just the right food in this cold wintery weather. 😋😋
#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #GermanFood #FusionKitchen #Food #Flexitarian #LactoseIntolerant #LactoseFree #SylkewebFood #SylkewebFood202312 #Sylkeweb202312
Making beef stew with the remaining roast beef and the beef bone broth I made. #cooking
This will take 4 hours all told.
Michigan mom's aggressive TikTok tater tot tutorial goes superviral. Cooking video with metric tons of attitude sends Jenison 30-year-old's profile skyrocketing. By Adam Graham.
Made the honey garlic chicken recipe that I’ve seen on here a few times… It is superb. https://www.diningandcooking.com/1076970/made-the-honey-garlic-chicken-recipe-that-ive-seen-on-here-a-few-times-it-is-superb/
Apple cider garlic glazed pork loin, garlic parmesan potatoes, and veg!
@DrFerrous It is! I'm a big fan of chutneys. This fall I made a smoky green tomato chutney and a hot/sweet zucchini/summer squash chutney. The zucchini was fabulous! I'll be making that every year. https://moorlandseater.com/hot-spicy-courgette-chutney/
The tomato was pretty good but not as zingy as the zucchini recipe so I might mash the two recipes up together, similar to what I did to develop my cranberry chutney.
Beet pumpkin & sauerkraut stew https://www.diningandcooking.com/1075582/beet-pumpkin-sauerkraut-stew/
Favorite recipes to make as food gifts? Here's one I came up with last December that was pretty tasty: Vegan Cranberry Caramelized Red Onion Orange Chutney. https://biketoworkbarb.blogspot.com/2022/12/vegan-cranberry-caramelized-red-onion.html
Do you ever wonder how far back in time certain food recipes go? For instance, how far back in time did people scramble eggs?
I suppose you might infer when people started eating eggs from the earliest evidence of chicken farming, but is there really any way to deduce if they poached, hard boiled, or scrambled their eggs?
@hikingdude Here’s a loaf, now halfway gone. My husband had eaten a bunch of the nuts I’d purchased, so I rounded out the one cup of pecans needed for the recipe, with almonds. Also was unexpectedly low on raisins (can’t find currants here), so I added cranberries. The loaf is to be sliced very thin as a cocktail bread, “the perfect accompaniment to cheese or smoked salmon.” We topped it with Brie. DE-LISH!
Needed something quick for lunch today, so it’s smokey carrot stew over rice with a little smoked gouda to reinforce the campfire goodness. #cooking
This Friday night is for baking bread. What I’ve got here are three loaves of Salt Crusted Current Rye Bread, from Patrick O’Connell’s “The Inn at Little Washington Cookbook.” Highly recommended! The Inn is the only Michelin ⭐️⭐️⭐️ restaurant in the Washington DC area, and it’s actually nearly 2 hours away in tiny Washington, VA, pop. 86 (2020). Check it out: https://www.theinnatlittlewashington.com/
One of my favorite things to eat is my wife's "Lemon Feta & Chicken Meatball & Spinach" soup.
It has soft feta cheese in the chicken meatballs, oats as a thickener, a dash of lemon & healthy spoonful of turmeric in the soup making it a rich yellow.
This is pretty much the recipe although she's made her own adjustments.
Delicious in a large coffee mug. Perfect for a cold winter day!
Lemony Chicken-Feta Meatball Soup With Spinach
Tumeric is great for humans, powder or root. For surgery recovery, anti-carcinogen, anti-inflammatory, Alzheimers, Osteoarthritis, Lupus, Diabetes, Endothelial function and many other beneficial effects.
Even small pinches of ground black pepper greatly increases bio availability of the active curcumin in turmeric. 2000% boost etc.
After five successive days of five to 10 mile sprints on my bike, I felt I’d earned some bacon and asparagus yakisoba for lunch today. #cooking
Need a favor.
Someone I love has high blood pressure and really should go on a lower-salt diet.
Does anyone have good recipes that actually taste good, are easy to make, and are low in sodium? I'm researching online but it's hard to tell which actually taste good and which don't.
Please boost if you can 🙏
Anyone got a quick-and-easy recipe that will use up 4-5 cups of milk? I forgot to take into account that my partner would not be making coffees at home when I did the grocery order last week.
Preferably vegetarian, and preferably cooking/baking not using it fresh as it is just a day past it's expiry and probably fine but not at it's best.
One of the things I’ve managed to brute force learn: my favorite pastas are carbonara and aglio olio styles. I have made thousands of them over the years, learned many of the different tricks, and am now reasonably certain I make both well enough that, unless I go to Rome or something, I find little reason to buy.
Of course I had to eat a lot of not great (to me) pasta for the first, like, 100 plates.
I figure if I learned these well I can make any pasta, and it’s been true!
Butternut squash #cooking tip:
I just made some Thai butternut soup. The butternut was harder to peel than usual. I went down and got my blowtorch and played the flame over the skin, and that loosened it up Real Nice™
(I probably could have also pluncged it in boiling water, eh?)
Making a fancy shepherd's pie recipe tonight that I really like.
Normal shepherd's pie is kind of bland and often weirdly runny on the bottom and dry on top, but this one is fantastic - sweet potato top and italian sausage base.
I recommend doubling the recipe so you can freeze some for later or have lots of leftovers for the week.
Do not boil the vegetables like the recipe says. Roast them and then mash. And it's fine to use all sweet potatoes if you want (I usually do).
I think it's better if you do half sweet and half hot Italian sausage. It's easy to make vegetarian by swapping in vegetarian Italian sausages.
Am I the only one who takes the “refrigerate after opening” labels on hot sauce and peanut butter as suggestions rather than requirements? #cooking
It’s this kind of #cooking day 😅.
Cut myself enough that i could see my pulse from the blood gushing out 😆.
As Lucas Sin will say ‘there aren’t really any salads in Chinese food’ (there aren’t: also watch his videos on Food52 on YouTube, best way to learn intro to Chinese cooking).
But the Sichuanese have appetizers they call 凉拌 (cold prep) that are somewhat salad-like. Veg ones are mostly potato or beancurd and different types of tofu. Nonveg types are mostly beef slices and cold chicken.
I’ve grown to really like them, and now make them at home.
Around 15 years ago, I spent two years in the Middle East, and the food of that region blew me away. Fresh, flavorful, so much variety. Very different from how it is sometimes presented elsewhere.
In the Bay Area, Mazra and Lokma are a excellent representation of how great that food can be. (Go to Lokma for a Turkish brunch)
On YouTube, my fave channels are Refika’s Kitchen and Middle Eats.
Mennonite cranberry sauce* muffins
This is dedicated to @SunnJax for all his delicious looking baked goods. His cranberry coconut loaf inspired me to make this recipe. But I turned it into muffins bc everyone in my house is so lazy-pants, they wouldn’t bother slicing for themselves so a loaf would just go bad on the counter.
*a side dish like applesauce, not a condiment
This is pretty much identical to making corn tortillas, except it uses vegetable oil.
How to make the perfect ful medames
Welp, bought a Butterball turkey since I waited too long and it's all I could lay hands on at the right size. Ugh. Can't even brine the thing without risking oversalting, since they pre-treat the bird.
I can still spatchcock it, rub it with a mix of baking soda and maybe like...some salt? A little? And then dry it out in the fridge prior to smoking it.
This is what happens when you smoke a joint before spatchcocking your chicken.
We’ll see how it goes. (It’s supposed to be done along the backbone but I plunged the knife into its breast bone and realized as I was making the fatal flaw but I had to continue at that point.)
#TIL that the word 'cocktail' comes from the practice of making a horse for sale look more lively by shoving a piece of ginger up its butt. At the time, mixed drinks weren't as much of a thing except to cure hangovers. A hangover cure included bitters and other spices. "That'll put a cock in your tail." #drinks #cooking #mixology #etymology
Pesto pro-tip: blend the cheese, garlic, pine nuts and olive oil to start, at high speed. Add the basil leaves and right before serving, blend at low speed, this will ensure the basil isn’t damaged more than it needs to be. A few second at high speed at the end and you’ll have bright green pesto!
I was going to cook tonight, but I realized that one of the cooking instruments that I wanted to use hasn't been washed by the dishwasher yet.
So the plan is now to eat something else and run the dishwasher right after supper.
"Why don't you wash it by hand?"
🤬 Don't you dare ask me to wash my dishes by hand!
My favorite cooking method is steaming. It’s so easy and versatile and it is also one of the key pillars of the food I cook the most, Teochew (Chiu Chow) and Cantonese food.