Today's cooking extravaganza: a Moroccan lentil chickpea soup with orzo from a 2018 copy of Cooks Illustrated that I've kept thanks to this recipe. I made a double batch and ended up with nine quarts. Cooking ahead in preparation for a kitchen remodel. In honor of #NationalPoetryDay I'll add a link to my roundup of soup-related poems. http://biketoworkbarb.blogspot.com/2023/06/making-soup-pot-full-of-poems.html?m=1
#OnThisDay 10 years ago we had the first meeting discussing a software for collecting #recipes and making #food plans for volunteer events. The name Coocook was coined that day. The photo shows the date on my meeting notes where I wrote "Coocook" for the first time.
Celebrating its 10th anniversary I'm going to post a series of graphs and other insights about Coocook.
One Pot Beef Stroganoff – Easy Dinner Recipe! https://www.diningandcooking.com/959202/one-pot-beef-stroganoff-easy-dinner-recipe/
#American #AmericanRecipes #BeefStroganoffRecipe #cheflauravitale #deliciousrecipes #Easydinner #easymeals #healthyrecipes #homemadepasta #howtocook #italianrecipes #lauravitale #MealPrep #RecipeVideos #Recipes
My Holiday Mac & Cheese recipe which I triple because it disappears so fast.
Roast chunks of butternut squash in oil, with an oiled head of garlic wrapped in foil.
Blend the garlic and about a third of the squash with some* sour cream, cream cheese, nutmeg, salt, pepper, and allspice.
Add the sauce to cooked pasta. Stir in lots of grated cheese and add more to the top. Sprinkle with seasoned breadcrumbs and truffle oil.
*sorry about the measurements
Comfort food ... "Easy cheesy toastie" 😋 (by Tom Kerridge)
Prep 3 min / Cook 10 min / Serves 1
▫️ 1 generous handful grated double gloucester
▫️ 1 egg
▫️ Worcestershire sauce, to taste
▫️ 1 tbsp ploughman’s chutney, or another fruity chutney of your choice
▫️ Salted butter
▫️ 2 slices white bread
Midnight snack or breakfast tomorrow ...?
New cookbooklet from the past featuring canned boned chicken!
I’m trying to figure out how they made that can back then, especially at volume. Instead of a cylinder, it’s a truncated cone (frustum), so the body is maybe an isosceles trapezoid instead of a standard rectangle/square?
Finally back in my happy place: Yé Yint, the oldest and most popular Burmese tea shop in Singapore. Burmese milk tea: S$1.50 (a bit over US$1). Food is also great here, but there is no English menu! (Ladies speak Burmese, English, Mandarin)
I mention this spot, and also provide a recipe, in my newsletter post about tea: https://buttondown.email/skinnylatte/archive/three-cups-of-tea/
TL;DR: frittata #help needed!
My niece is getting married next weekend and I have just learned I have been assigned the tast of making frittatas for pre-wedding #brunch. I'm a capable home cook, but my partner generally handles all breakfasty-things, so I'm not exactly in my comfort zone here.
I want an oil cleanser that turns milky during rinse off.😊I've experimented with NatraSap Q to make a mix with good pickup and good effectiveness. Hit that link and join the patreon for the full formula rn!🌿#DIY #recipes #howto #skincaretips #cleanser
I'm not here to promote my website (as I've already proven, I think) BUT I put up a post today that you may find interesting about "carnivorish" recipes...
(Are any KetoPlus folks on Pinterest, BTW?)
It's what's for dinner. This was my favorite tomato soup recipe I've made. Added a carrot to reduce the need for sugar and celery in place of celery salt.
Chickpea Tuna Salad Recipe: a filling chickpea tuna salad full of veggies! An easy recipe which mostly involves opening cans, but you can always choose to make it from scratch. Should take you around 15 mins to make and serves 3 or 4 people.
A two ingredient meal with a delicious sauce that was incredibly easy to make and stole the whole show. The quantities are up to you. You can choose based on how much you have left and make a leftovers meal, or based on how hungry you are.
Shouldn't take more than 5 mins and it's a great way to have a quick nutritious meal.
Embracing the flavors of fall with a collection of recipes perfect for the season. 🍁 Dive into hearty harvest bowls, chicken dishes, pasta, soups, and more. Explore and enjoy!
This very simple mayonnaise sauce, that I came up with on a rare moment of whimsical inspiration, is great both on top of dishes or as a dip. With only 5 ingredients, you just add everything to a bowl and mix it together. Takes less than 5 mins! And you can easily adapt it to your taste. Let me know what you think!
People of Earth! I’ve just made a lemon yogurt as good or better than the discontinued lemon yogurt from Trader Joe’s. I used my homemade whole milk very thick strained kefir yogurt but I imagine it would work with store-bought Greek yogurt.
Whisk together 1 tablespoon sugar and 1 tablespoon fresh lemon juice. When thoroughly combined, whisk into 1/2 cup plain yogurt.
"What restores me to myself?
What needs to be restored, repaired, revisited, re-visioned and re-envisioned?"
Lovely writing from Havi as usual.
(Also contains reflections on anger, boundaries, Long Covid, seasons, Jewish New Year, newness in general, and how to make whipped honey.)
Omg this mini eggplant parm is really REALLY good, and made two little Kara meals. I think you could use a medium eggplant and double everything else for a family meal (I needed more crumbs and egg, so next time I’ll use 3/4c crumbs and add a couple tablespoons of water to the egg to make it go further). It’s tiring to fry all those eggplant slices, so I might try baking them on a sheet pan next time. But man, it was worth it. #recipes
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** A recipe for sweetcorn and kimchi fritters **
I'm always after easy & quick to make, interesting recipes with bright tasty flavours, often Asian. This one is fusion, loved the kimchi idea, and just went on my 'list to definitely try out' - so I thought I'd share it
I'm doing some deep cuts with some meals---looking into my pantry for items I bought for a recipe but never used. Tonight is freekeh, a grain with tons of health benefits. I made this recipe with my own tweaks. I guess the NYT was fashioning a side dish so to make it dinner, I added more vegetables----carrots, mushrooms, baby Dutch potatoes---as well as Beyond Sausage Hot Italian. I had to sub tumeric for saffron and Herbs de Provence for marjoram. I like it! #recipes
Recipe for best tomato sauce…
Discover the slim leftovers of a homemade pasta sauce you made a week ago, and then serve it on top of fresh pasta as a “light” sauce
Best f’ing tomato sauce ever. (It works fine for pizza too)
Chinese Cooking Demystified has an amazing video in which they talk about how Chinese sourdough techniques are actually used to make the fluffy dimsum breads we all love but cannot replicate at home (and isn’t well documented). And why it’s different from western style sourdoughs
My fave food YouTube channels are the ones where people go deep into something they love and don’t feel they have to explain. I’m tired of NYT-style white gazy recipes that go ‘lemongrass is <so exotic, here’s how you use it>’. No thanks. Jump straight into something of value and super tasty, assume people know things (or will look things up if they don’t).
Bong Eats is always reliable for well, Bengali food, and here they reverse engineer a chicken rezala
Full list of #Iguana #recipes from the University of Florida. https://sfyl.ifas.ufl.edu/media/sfylifasufledu/broward/docs/pdfs/fcs/other-pdfs/CHICKEN-OF-THE-TREES-IGUANA-RECIPE-IDEAS.pdf
You can find the answer to the age-old question "What's for dinner?" in the Mealtime Magic Magazine, which has over 1000 recipes from @xoxoBella and 50+ food bloggers. Dig in!
Last night @NarrelleMHarris and I had a go at creating the mushroom and leek pie that was in Good Weekend a couple of weeks ago.
Doesn't look as pretty as the photo in the recipe, but it was delicious! Lots of lovely umami flavour.
Hi there, I'm Kasiandra a Cyber-Witch-Punk from outta 'ciety. I'm not really #newhere/ #neuhier, this is my public account for publishing #Art, #photography, #Recipes, #howtos and more, mostly in German. Feel free to follow me if ya interested in this and #mastodonart / #mastodonartist.
You can see my work at:
My recipes for vegan Food and Pastries are available under:
Also I'm at GitHub
Dan Lepard replied to one of my post on another platform, mentioning he reads Ashai Shimbun as part of his news rotation. Haven't knowingly read it before, but I'll be popping in...at least for the cooking page. Loving the recipes.
Back to the grind tomorrow, which means setting up my overnight oats for the week. Sleep well, my brave little soldiers.
Each pint jar contains
50 g old fashioned oats
2 g cround cinnamon
10 g chia seeds
10 g hemp hearts
10 g chopped dates
6 g sliced raw almonds
90 g fat free Greek yogurt
200 g unsweetened almond milk
I spent many years in India and find the American take on ‘chai tea’ kind of weird. Like, it’s a totally different beverage (which is fine). Anyway, I make my own masala chai with a recipe a friend’s mother drilled into me:
Add a cup of water and a cup of milk into a pot. (That’s enough for 2 whole cups of chai) bring to a rolling boil. Add a wooden spoon above it so it doesn’t bubble over.
Meanwhile, crush whole spices and ginger (skin removed), and cinnamon. Throw it into the pot.
My first job in newspapers, super squash recipes and prizes from the American Library Association — all here in this week’s Three Minute Reset:
Had a very specific craving for Japanese potato salad. Thankful for justonecookbook for always having my back on stuff like this.
Not sure what to cook this #LaborDay #weekend?
@cookwhatyoulove created this delicious collection with all the #recipes you need, from guacamole boards and dips to entrees, salads and sides. Plus, how to set up a DIY mojito bar.
@DrTCombs @jonberger Thanks! I'll let you know how it turns out. I went looking for information on what my mom used to do with paraffin wax and found this post from a master food preserver complete with a fun participatory way to demonstrate pathogens and sugar interacting with your jam and a link to a recipe for corn cob jelly. Way to use everything! https://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=43505#:~:text=The%20traditional%20method%20of%20preserving,down%20to%20force%20a%20seal. #canning #recipes #food #PreservingFood #jam
Expert home canning folk, I want to make this recipe https://larderlove.com/cranberry-gin-jam/ to use boozy cranberries from making their cranberry gin last year for gifts. Asked about hot water canning and they said it isn't done in UK/Europe and the preserves keep without it. Your thoughts and recommendations? (And why don't they use this process? Oven canning instead?) I'm inclined to treat it like jam, process for 10 minutes. #cooking #food #recipes #canning #HomeCanning #preserves #PreservingFood
my newsletter just went out with recipes for the week, including this summer orzo and shrimp and my ginger beef stir-fry 💌 grab the recipes here: https://newsletter.triedandtruerecipe.com/p/recipes-for-the-week-0e2
I’ve had a very weird and stressful week (mostly because my baby dog best friend has been sick) so I am making myself my comfort food: Teochew muay 潮州糜, fried pompano, chai poh nerng (radish omelette) ; topped with olive preserves and red chillies, like my ancestors intended (like I had for lunch almost every other day as a child)
One of my favourite breakfasts this summer has been caramelized cream eggs with chives and Calabrian chili crunch.
It’s an incredibly •easy• breakfast — you can season the cream with anything you like. Takes two minutes longer than fried eggs and makes you feel sooo fancy.
This is a great video. The folks from Chinese cooking demystified read many old Chinese cookbooks and talked to many people, and they produced the first video in English about Chinese ‘sourdough’: a technique that uses sticky rice and ‘Shanghai yeast balls’ (has alcohol).
I must tell my Post peeps that IT'S AVOCADO SQUASH SEASON.
Just bought some at the farmer's market.
They're SO good -- & only available for a short time.
Buy some (they're green & shaped like an avocado), slice & saute in olive oil, & OMG.
They taste rich & creamy & I'm SO happy right now.
Over a decade ago I begin cataloguing my passion for cooking on Instagram, and in the last year haven't even bothered to post my #food or #recipes because I didn't want to further dig the hole. Finally, thanks to the @WIRED article, I found out Insta has a JSON export and PixelFed has an Import!
If you like food check out my feed!
It's the middle of the night and my brain and body are hungry. What better time to ask the internet for their favourite pescatarian-friendly #recipes?
Savory or sweet, any cuisine, weighed quantities preferred.
To start off, I really enjoyed…
🍠 This cake: https://jtr.link/yZKm
🍄 This soup: https://jtr.link/Ksru
🎃 These muffins: https://jtr.link/4jX2
☁️ These meringues: https://jtr.link/Zd44
🍆 Some braised aubergine-tofu-spring onion with soy-chilli glaze that I can't find now.
I am now the custodian of a massive amount of zucchini and yellow summer squash. Does anyone have favorite easy vegan recipes? I often roast it with tomatoes, bell peppers, spices, etc, or add it to whatever curry I am making that week. The quantity I am faced with requires a little more creativity. #Food #Recipes #SummerSquash #Vegan #Cooking
Do you have frugal 5 ingredients or less #recipes to share; that I can print out for a friend who has just moved into a tiny home & living almost fully off-grid? She's a senior on fixed income.
Edited to add that she's an omnivore with no dietary restrictions & is pretty healthy for 66. She doesn't like a lot of sugar in foods.
Speaking of cooking rice, I finally learned how to cook sticky rice:
It is exceptionally difficult to purchase French-standard savory pastry dough in the US, even in SF.
Storebought pastry dough here is too sweet, and honestly better suited to American baked goods (that I don’t have a taste for)
Found a doable pastry dough recipe that is simple and easy: https://cnz.to/recipes/cakes-tarts/rough-puff-quick-easy-puff-pastry-recipe/
Butter brand is important: a lot of American butter (even the best brands) have fat content that is too low for French recipes. I use Vital Farms, Plugra or Kerrygold
Welcome to my new site: Cook Book Nook!
Now I can't own cookbookproject.id.au any more, I've now rebranded (thanks to @jamesjdominguez for the header image and name idea), moved all my content over (my god that was stressful), and welcome you to update your bookmarks/bookmark this page and enjoy my reviews of cookbooks and recipes.