#how to cook

[blondebrainpowered]

The Swedish Chef preparing chocolate mousse.

[bitchesgetriches]

Do you wonderful bitches or any members of the bitch nation have any advice on cooking for one? I’ll be moving out on my own soon and any tips would be much appreciated

(Sorry, I couldn't help myself. That sad baked potato is just so eloquent.)

I love this question! Let's crowdsource it, Bitch Nation: any advice on how to cook for one?

My advice, as a frugal bitch who usually cooks for 2, is to embrace leftovers. Cook stuff that keeps well for 2-4 people, put your leftovers in containers, and eat them for your next meal. Saves time on cooking and cuts out the hassle of figuring out how to cook for 1.

If You Don’t Eat Leftovers I Don’t Even Want To Know You 

How to Shop for Groceries like a Boss 

You Should Learn To Cook. Here's Why. 

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[nocturnal-stims]

Creamy peanut ramen with coconut milk and crispy smoked tofu

🍜 bosh.tv on IG

[miawlabakim]

let em cook

[middleeastsector]

Fresh Apple Bundt Cake | All Word Recipes

[bumblebeeappletree]

For more recipes and stories, buy Clara's book: https://amzn.to/2I5pYkv

Nonagenarian cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression.

Clara's Official Website: www.welcometoclaraskitchen.com

TikTok:   / claragreatdep.  .

Instagram:   / claras_kitc.  .

Facebook:   / clara.cannucciari  

Clara is back!!!

94 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression.

[clairelutra]

A dead cheap extremely spoonie-friendly recipe that I constantly get compliments on:

Chili (adapted from this recipe)

2 tbsp cooking oil (preferably olive but basically any mild cooking oil works, as does butter/butter substitute/etc)

1 diced onion (any size, try to go for 1-2 cups of diced onion total, as your heart desires) (can be bought diced if need be)

SPICES*

1-5 cloves of garlic (chopped, minced, jarred, etc)

3 15oz drained cans of beans (your preferred mix of black, kidney, pinto, red, garbanzo, etc)

1 14.5oz can of diced tomatoes

1 6oz can of tomato paste

1lbs ground meat (beef, pork, turkey, chicken, whatever) (optional)

1 tbsp sugar (make sure it's normal sugar, not a substitute)

1 cup of water (or beef/chicken/vegetable stock)

OPTIONAL: Leftover vegetables/mushrooms/etc, 1 drained can of corn, 1-2 tbsp of worcestershire sauce, extra bullion, a splash of soy sauce

Spices:

1 tsp cumin

1/2 tsp onion powder

1/4 tsp garlic powder

1 tbsp smoked paprika and/or chili powder (the mild spice blend, make sure you're getting that unless you know what you're doing)

1 tsp salt

OPTIONAL: 1/2-1 tsp smoked paprika, 1/2-1 tsp Italian seasoning/oregano/dried herb of choice, 1/4 tsp cayenne, 1/2 tsp black pepper

Instructions:

Oil in big pot over ~medium heat until it's fizzling

Measure the spices into a bowl

Put the onions in the pot with the oil, dump the spices on top and stir it around

Set a timer for 3 minutes and go sit down while you open and drain the cans. Stir when the timer goes off and then set it again and sit.

When the onions look like they're probably translucent-ish (6-9 minutes for me), add the garlic. If it's raw cloves chopped big, cook em for 5 minutes. Raw pressed or chopped small, 1-2 minutes. Jarred, not at all.

Add in the meat, if using. Poke and stab and stir until it's in cooked crumbles and there's no pink left. Take breaks to sit if you need to.

Add all the cans, all at once (beans, tomatoes, tomato paste, any extra canned vegetables), plus the water/stock and any other vegetables you might be using.

Stir until it's all combined, and sit and wait for it to boil (big bubbles) stirring occasionally, then drop the heat until it's only giving you small bubbles

Set a timer for 30 minutes and let it simmer, stirring every 5-10 minutes.

This is the time to start adjusting things by taste if you're into that. Add more salt or bullion or soy/worcestershire or sugar as needed -- the sugar is to help cut the acid from the tomatoes and can offset bitterness from the spices if you messed those up. Go tsp by tsp and taste after every addition.

It's good to eat after 30 minutes of simmering, but you can leave it there for an hour or two and it'll only get better.

NOTES:

I am a biiiiig wimp about heat and leave out the cayenne and pepper and only use smoked paprika, but I have it on good authority that it's very good with heat as well

Costs as low as $5-7, depending on whether you already have the spices and if you can chop an onion, if you make it vegetarian.

Makes like 6+ solid meals.

All the ingredients except the meat are shelf stable or long-lifed at room temp, so it's good for leaving in the cupboard as a backup meal

It's extremely adaptable. You can make it with just about any combo of canned beans you might have around, you can make it with whatever the cheapest ground meat is currently, it's already dairy-free and you can make it vegetarian or vegan or whatever. Use up old veggies in the fridge and grab your favorite savory spices.

The process can be done almost entirely sitting, if you need to. If you have slightly more money and you're very low energy, you can buy pre-chopped onion.

It's pretty forgiving if you're prone to forgetfulness. The only things that really need to go in order are the onions and meat, because the onions need to break down and flavor the meat, and the meat needs to be crumbled before it goes into the liquid. I forgot to add the meat at the right time once and came out with a perfectly good vegetarian chili. Yesterday I forgot the garlic until the simmer and dumped it in halfway. The spices need to be simmered for a while, but if you forget until the end somehow, you can add them and let it simmer for another hour. It doesn't burn very easily. You can add water or boil it off if you need it thinner or thicker. There's a very long time in the middle to adjust the flavor if it tastes off.

It was one of the few things that reliably came out good when I was forgetting my sentences in the middle of saying them, so I hope this helps some of you as well!

[master-jarrus]

Okay so this is a long time coming, Ninjago fandom today I'm your mom

How to cook

Today's item is a plain tomato sauce that can be used as base for any dish it stores well in the fridge or freezer which makes it good for meal prepping (which trust me makes your life easy and helps save you money on food)

Roma tomatoes were on sale at a local market for $0.69/lb so I just grabbed a bunch

You can use any tomatoes for sauce but there are tomatoes (like romas) grown specifically for sauce

You will want to take a *sharp knife* and score/cut an x into the top of the tomato (where it would've been attached to the stem)

I don't know why you do the top of the tomato that's just how my mom taught me. I don't do everything the way she taught me though so feel free to experiment. (She cores her tomatoes and takes the skins out after they have boiled down if you would like to try that method)

I put the tomatoes in a crock pot on low with some water but you can put them in a pot on the stove on low and it will actually save you more dishes later

As you can see in the pictures below its not a ton of water and doesn't cover half the tomatoes

I'm actively cooking these and there is a limit of how many pictures you can put on a post so I will add more in reblog when it's time

.

*a sharp knife is safer because it requires less force which means the knife is less likely to slide and cut you its also safe because if you do cut yourself it will be a cleaner cut which has an easier time healing

[xiaonyc]

𝔁𝓲𝓪𝓸𝓫𝓪𝓫𝔂 masterlist (𝘴𝘰𝘳𝘵𝘦𝘥 ɴᴇᴡ ⇾ ᴏʟᴅ)

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[grandesteartherquakedreamer]

Calling all fans of Mammon!

Please check out this video I made last night. I hope I did him justice...

[nocturnal-stims]

Plant-based "steak" made from chickpeas and vital wheat gluten.

Wheat gluten, also known as seiten, is believed to originate from 6th century China, where it became a popular meat substitute among Chinese Buddhists. The Silk Road introduced seitan to a multitude of cultures, and in the 18th century, the slightly chewy, protein dense food was introduced in the west. Seitan is among the most protein* packed plant-based foods and is cholesterol free, relatively low in calories and fat, and contains important minerals such as selenium and phosphorus. Seitan requires a lot of kneading to prepare, and the act is traditionally viewed as a meditative practice.

* Seitan is not a complete protein and is low in the amino acid lysine. You can supplement by consuming lysine-rich foods such as legumes, quinoa, tempeh, soy milk, nuts and seeds.

🥩 veganoise on IG | Recipe

Plant proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function

[snapdish1]

Yummy food 🤗 Free Recipe https://snapdish.blogspot.com

[middleeastsector]

Summer Fig Burrata Salad | All Word Recipes

[bumblebeeappletree]

Recipe timestamps:

Chicken & Dumplings 2:13

Minestrone 12:35

Cheesy Chicken & Rice 22:25

Corn Chowder 29:03

5-Can Chili 34:32

Link to folder with every free printable: https://drive.google.c...

Price analysis of each Meal in a bag (Not including bouillon which can be purchased once and distributed amongst almost all of the meals for personal use, if making to donate it's best to either include the entire package of bouillon or omit it if needed)

Chicken & Dumplings $8.25

Garlic & Herb biscuit mix $1.25

2 cans of chicken $2.50

Cream of chicken soup $1.25

Evaporated milk $1.25

Mixed vegetables $0.75

Diced potatoes $1.25

Minestrone Soup $6.25

Pasta $1.25

Pasta sauce $1.25

Carrots 0.75

Kidney beans $1.00

Green Beans $0.75

Diced tomatoes $1.25

Cheesy Chicken & Rice Soup $8.00

2 cans of chicken $2.50

Black beans $1.00

Corn $0.75

Diced tomatoes & green chiles $1.25

Spanish Rice $1.25

Velveeta $1.25

Corn Chowder $7.00

Corn $0.75

Diced potatoes $1.25

Cream style corn $1.25

Evaporated milk $1.25

Cream of chicken $1.25

Biscuit Mix $1.25

5 can chili $6.75

Kidney beans $1.00

Pinto Beans $1.00

Black Beans $1.00

Diced tomatoes & green chiles $1.25

Tomato sauce $1.25

Chili seasoning $1.25