#How To Cook

[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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[inmyglowupera]

Mindset Shift #3: You Need to Learn How to Plan and Cook Your Meals—There’s No Way Around It!

Did You Know?

Studies show that for the same number of calories consumed, people eating processed foods are more likely to experience weight gain compared to those eating whole foods.

Here’s why this happens:

Thermic Effect of Food (TEF):

• Whole foods like lean proteins, fruits, and vegetables require more energy to digest, absorb, and metabolize.

• Processed foods are often pre-digested (e.g., refined carbs), meaning your body spends less energy breaking them down, storing more as fat.

• A study published in Food & Nutrition Research (2010) found that a meal of whole foods increased energy expenditure by 50% compared to a meal of processed foods of the same calorie count.

Satiety and Nutrient Density:

• Whole foods are richer in fiber, protein, and water, which keep you fuller longer.

• Processed foods are often calorie-dense but nutrient-poor, leading to overeating.

Blood Sugar Spikes:

• Processed foods often cause quick spikes and crashes in blood sugar, triggering hunger and cravings sooner than whole foods would.

Learning to Cook Can Be Daunting, But Here’s How to Start:

Start Small: Focus on mastering 2–3 simple recipes you enjoy. Build confidence by perfecting these before moving on to more.

Meal Prep Basics: Plan meals for the week, batch-cook staples like grilled chicken or roasted veggies, and keep your pantry stocked with essentials like spices, whole grains, and healthy fats.

Keep It Simple: Use minimal ingredients and techniques at first. For example, a stir-fry with fresh veggies, protein, and a simple sauce can be quick and nutritious.

Get Curious About Food:

To make better food choices, it’s important to read labels and understand nutritional information. Here’s how:

Start with Ingredients: The fewer the ingredients, the better. Avoid items with a long list of unrecognizable additives.

Watch for Hidden Sugar and Sodium: Processed foods often sneak in sugar under names like maltose or high-fructose corn syrup. Check for sodium content, especially in packaged meals.

Focus on Nutrient Density: Look for foods high in protein, fiber, and healthy fats while being lower in refined carbs.

Be Wary of “Low Calorie/Low Sugar/Low Fat” Options:

Many “low” options can have unintended consequences:

1. Increased Hunger:

• Artificial sweeteners or fat replacements often leave you unsatisfied, leading to overeating.

• A study in Obesity Reviews (2010) showed that artificial sweeteners might increase appetite in some individuals.

2. Insulin Imbalance: Sugar substitutes can trigger insulin release even without calories, causing blood sugar instability.

3. Hidden Additives: Low-calorie or low-fat foods often replace natural fats or sugars with artificial additives that don’t support your health.

Reframe your mindset about cooking: it’s not a chore—it can be a fun meditative self-care experience.

Cooking engages all five senses, requiring focus on the present moment, which can have a calming effect on your nervous system. Here’s why:

1. Sensory Stimulation:

• The aroma of spices, the sound of sizzling pans, the texture of fresh ingredients, the sight of vibrant colors, and the taste of the final dish all ground you in the moment.

• Sensory activities like these can activate the parasympathetic nervous system, which promotes relaxation and reduces stress.

2. Mindfulness in Action:

• Cooking requires concentration on specific steps—chopping, measuring, mixing—which can act as a form of mindfulness, quieting racing thoughts.

• A study in Frontiers in Psychology (2014) found that mindfulness-based activities, even in small doses, improve mood and reduce anxiety.

3. Creative Outlet: Experimenting with flavors and presentation can turn cooking into a form of self-expression, which enhances mental well-being.

4. Sense of Accomplishment: Completing a meal, especially one you’ve planned and cooked yourself, fosters a sense of pride and satisfaction, boosting confidence.

All of this to say, making time for cooking and learning how to do it is not an option to lead a healthy lifestyle. Find cooking influencers who inspire you to try new recipes and offer advice for beginners. Get a beginner friendly cooking book with recipes you like and make it a journey to complete as many recipes during the year. You’ll soon recognize the common patterns in cooking and will be able to trust your abilities to nourish yourself in no time!

[miawlabakim]

let em cook

[nocturnal-stims]

Creamy peanut ramen with coconut milk and crispy smoked tofu

🍜 bosh.tv on IG

[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!

[middleeastsector]

Fresh Apple Bundt Cake | All Word Recipes

[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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all dividers and photos by me, please do not use without permission.

[grandesteartherquakedreamer]

Calling all fans of Mammon!

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

[snapdish1]

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

[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

[bumblebeeappletree]

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.

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.

[eman-cosplay]

Here you can see progres of my eva foam armor for my cosplay of Hiccup TRUST THE PROCESS