#EasyCooking

[foodyideas]

potatoes this or that food poll !

[yikekitchen]

金沙雞翅｜Salted Egg Chicken Wings Recipe

[cinlegacy]

Chill landscape

[kwikarecipes]

Delicious brownies🍫😍✨

[boutique-nouri]

Quick & Healthy Recipes for Beginners- Deliciously Simple Meals for a Vibrant Life

Discover the joy of cooking with "Quick & Healthy Recipes for Beginners"! This cookbook is your ultimate guide to preparing deliciously simple meals that nourish both body and soul. Featuring easy-to-follow recipes that take minimal time and effort, you'll find a variety of vibrant dishes designed for busy lifestyles. Whether you're looking to enhance your cooking skills or embrace a healthier lifestyle, each recipe is crafted with fresh ingredients, balanced flavors, and a focus on nutrition. Get ready to elevate your meals and enjoy a vibrant life filled with delicious food!

Get it from here

[oviyaemma]

Easy Saucy Ramen Noodles

Here's an easy saucy ramen noodles recipe with a thick and flavourful sauce! You can also add in whatever veggies of your choice or even some tofu and mushrooms!The sauce is really versatile so you can opt to even use it for stir-fries. Slurp away and enjoy!

full artical

[youdoyoucooking]

Not Mom’s Ratatouille

The movie, Ratatouille, has a moment where the cold hard restaurant critic, Anton Ego takes a bite of Ratatouille so good that he’s propelled back to his joyful childhood with his Mom. It is a magical moment that I will never experience when eating ratatouille because I think eggplant is gross. Growing up there was always eggplant in my Mom’s version. My parents basically had a ratatouille garden. Zucchini, yellow squash, tomatoes, and the dreaded eggplant. It was served a lot. My sister remembers my father's joy when announcing “It’s all from the garden”. My mother even made a vat of it the night I got married to feed out-of-town guests. 

This dish, however, is my version. It is as “unclassical” as it could be. There is lots of wiggle room to play with here. It is baked in the oven instead of on the stovetop. It can be a side dish or a main dish. We are very lucky, perhaps a little spoiled, because we can get the vegetables year round. But they are the most glorious toward the end of the summer when you’ve come home with a bounty from the farmer’s market. This version is gorgeous and requires very little artistic talent to assemble. It should move right in amongst your standard rotation of dishes.

My Ratatouille

Serves 6 

Sauce

2 tbsp olive oil

½  medium onion, diced

3 cloves garlic, finely minced

1 teaspoon dry oregano

1 teaspoon dry basil

14 ounces crushed tomatoes

salt and pepper to taste

Vegetables

4 tbsp olive oil

2 teaspoons basil

1 tsp dry thyme

2 cloves garlic, chopped

��½ teaspoon salt

½  ground pepper 

2 large yellow squash (or 3 small)

2 large zucchini (or 3 small)

4 tomatoes

1 large red onion

1 yellow or red bell pepper

Sautee the onion and garlic from the sauce in the olive oil in a large oven-proof skillet. About 4 to 5 minutes or until the onions start to soften and become translucent.

Sprinkle the oregano and basil on top and stir until well combined. 

Pour in the tomatoes and let simmer for 5 minutes (it will cook more in the oven), give it a taste. Does it want some salt or pepper? Spread the sauce out so it covers the bottom of the skillet evenly.

For the vegetables, mix the olive oil, basil, thyme, garlic, salt, and pepper in a small bowl and set aside.

Preheat your oven to 400°

Slice all your vegetables about a ½ inch thick. Don’t make yourself crazy. Do the best you can, you don’t need a ruler.

Arrange the vegetables in alternating pieces around the outside of the pan, spiraling towards the center. You will have more zucchini and squash than onions, tomatoes, and peppers but come up with a pattern that works for you (a pattern is not even mandatory, you do you). You can also cut the pieces of the vegetables to make the size work for you.

Spoon the seasoned oil you made for the vegetables over the top, trying to moisten every piece.

Wrap the pan in aluminum foil and bake for 20 minutes, remove the foil and bake for another 30 minutes. Stick a knife into a vegetable, is it tender enough? If you like them softer give them another 10 minutes. You can also pop it under the broiler for 10 minutes to give it tasty charred bits.

You are done but you want to let cool for 15 minutes before serving.

You’ve conquered this and it’s gorgeous. How are you going to dress it up and take it out on a date? Mix and match flavors, and give it a few accessories. One of those dress-it-up, dress-it-down situations.

The sauce is so easy to customize, add more or less garlic. A couple of shakes of red hot pepper is the way I grew up with. 

You could use all basil or all oregano, depending on your mood. Some dried thyme would be nice.

A sprinkle of pitted Greek olives or capers will give the sauce a salty, briny, bite.

You can add some cooked crumbled Italian sausage to the sauce to make this a meal.

Overwhelmed and stressed? Use a jar of pre-done marinara sauce. Skip the whole sauce step, I won’t tell.

Look at your vegetables, they don’t have to be red or yellow pepper. They are just pretty but go for green if it’s what you have or what’s on sale.

There would be nothing wrong with a healthy dusting of parmesan on top after you’re done cooking. Could even be mozzarella, call it Ratatouille Pizza.

If you have access to some fresh herbs (Basil, oregano, or thyme) sprinkle some on top before serving.

Sneak some sliced boiled potatoes in the vegetable spiral. Cut them thin and “par” cook them first. (To par-cook means to cook food partially. So you should boil  potato slices for 3-4 minutes)

This is an impressive but easy dish to make and I’m sure the variations will come to you. Also, I’m open-minded. You can add thin eggplant slices if you must.

Leftover fun. Take a generous scoop of leftovers and heat in a small pan with a bit of vegetable oil. When it is all warm, turn the heat up and make a small hole in the middle, place a couple of drops of vegetable oil in the hole. Crack an egg into that hole and let fry. Place a lid on it to help the egg steam if you need to cook the whites a little more. You are on your way to Ratatouille Innovations.

[foodest]

Slow cooker teriyaki chicken- the ultimate easy and delicious crock pot meal

[annefretz]

A sweet twist to Thanksgiving’s pumpkin pie.

[cookiguide]

Agedashi Tofu Air Fryer Recipe

[foodwithrecipes]

Steamed Suji Roll; Suji or semolina is rich in carbohydrates and provides energy. It also contains some protein and fiber. The addition of vegetables like carrots, capsicum, and onions. Read full recipe

https://foodrecipesoffical.com/wp-admin/post-new.php

[pressurecookrecipes]

Get Recipe: Instant Pot chicken adobo

Quick and Easy Filipino chicken adobo and rice is a flavor-bursting one pot meal.

[yikekitchen]

橙子雞｜Orange Chicken Recipe

[peekaroo]

Cheesy Herbed Garlic Bread

[sugarstarskitchen]

Cacio e pepe is probably the simplest pasta dish you can make. Some nice grated pecorino romano to pull the noodles together and voila! Tasty lunch!