#easy-to-make recipe

[familythings]

How to Make Healthy Soup with Leeks

Today’s recipe is a very simple one, with few ingredients, but very healthy at the same time. I serve it as a first plate, mainly during cold season, because leeks are better in this season. Here I go with the recipe: Ingredients: / Ingredientes: 300 gr veal (possible with bones) / 300 gr de ternera (posible con huesos) 500 gr leeks / 500 gr puerros 50 gr white rice / 50 gr de arroz…

[lizarddealer]

Nothing like being haunted by the voice of ianthe tridentarius saying “add a few teaspoons of salt, then it will taste like salt” as I repeatedly salt soup, as I attempt to make said soup actually taste like something.

[spoiledbratblog]

Recipe: Rasta 🇯🇲 Pasta 🍝

[min-play]

testing a few things

updated the code so you can easily customise by just swapping the image files

[lotstradamus]

do you have some favourite go-to recipes? i would love any of your recommendations!! xx

we eat the same few things on rotation in our house, as I do all the cooking, and I like a) one-pot meals, and b) pasta, preferably. most of these are fairly low effort but you get a lot of bang for your buck flavour-wise, and they're endlessly customisable!

also, listen, I don't do measurements. follow your heart and taste as you go.

the tiktok viral baked feta pasta from like 4 years ago ingredients: plum or cherry tomatoes, a block of feta (or boursin if you're feeling flush), garlic, pasta optional extras: spinach, cannellini beans, chili crisp recipe: whack your tomatoes, sliced garlic, and olive oil in a big dish. nestle your feta in there. I like to add a tin of drained cannellini beans at this point to bulk it out/cut down on the pasta/make the texture confusing, but you don't have to. stick it in the oven at like 180-200C for half an hour ish. after half an hour boil your pasta. retrieve your oven dish, stir everything up to desired consistency (I'm a chunk girl). you can add spinach while you do this for extra greenery, or a massive spoonful of chili crisp for heat and crunch, but it's good on its own. add the pasta and some pasta water if you need. voila. you simply cannot go wrong.

gochujang and hummus pasta ingredients: gochujang (this keeps forever in the fridge so it's a good kitchen investment), a tub of hummus, garlic, white onion, parm optional extras: parsley recipe: chop onion and garlic, sling them in a pan with butter and a splash of EVOO. when the onion is sufficiently sweaty and nice, add a dollop of gochujang (the bigger the dollop the spicier the end result) and stir it all in, followed by the whole tub of hummus. boil the pasta. add the cooked pasta to the pan, along with some pasta water, a shit load of grated parm, and garnish with parsley. my friend sent me a vegan version of this recipe about a year ago and I've made the non-vegan version roughly once a week since. it is so fucking delicious. butter bean thing ingredients: butter beans, garlic, red onion, tomato paste, cream/double cream/greek yog, lemon, sourdough/nice crusty bread optional extras: parsley recipe: throw chopped garlic and onion in a pan with butter and EVOO and really let them sweat it out. add tinned butter beans WITH THE JUICE. yes, I know. add in a few good squirty piles of tomato paste and stir, then let it all heat through. at this point start toasting your crusty bread of choice because I ALWAYS forget until the end and then I'm rushed. I recommend splurging for the good bread, slathered with melty butter. add whatever creamy thing you have to hand (the og recipe I saw said double cream, but I usually have greek yoghurt in and that does the job) to the beans, along with some lemon juice, garnish with parsley if you like and serve. use the bread as a giant spoon. you are welcome.

sausage soup/stew? casserole?? ingredients: celery, white onion, carrot, sausage/s, cherry tomatoes, tinned tomatoes, chicken broth, parm optional extras: creamy thing of your choice, spinach, orzo recipe: dice the celery, carrot and onion (mirepoix!), and throw it in a big big big pot with some EVOO. now: I get a pack of nice sausages and either mash or chop them depending on how much energy I have, but if you live somewhere with a butcher or whatever you can save your mashing arm and just get ground sausage. throw in the ground, mashed, or chopped sausage and cook for a bit. follow with a tin of chopped tomatoes and chicken broth. I usually put in about a litre. chop the cherry toms and toss them in. follow with a load of grated parm. if you have any parm rinds, throw em in and leave it to bubble away. this doesn't sound like much but it is so good. the longer you leave it the more flavourful it will be! towards the end I like to add in whatever creamy thing is in the fridge (double cream, greek yog, milk), along with lots of chopped spinach and a cup of orzo to really bulk it up. we can happily live on this for DAYS, especially if we have leftover fancy crusty bread from the gochujang pasta. oh and remember to take out the parm rind.

thai chicken curryish ingredients: chicken (thigh/breast), garlic, ginger, yellow peppers, spring onion, cashew nuts, rice, coconut milk, chicken broth optional extras: sriracha, coriander recipe: I love this one cos it is SO quick and SOOOO easy. cut chicken into chunks and brown it in the pot. whip it back out and throw in the chopped garlic and ginger (I have a tube of ginger paste in the fridge cos WHO has the time?) with a big glug of EVOO, then a cup of rice. jasmine works, but I've also used risotto rice. toss in the chopped peppers, spring onion and cashew nuts (if I have the energy I'll chop the nuts, but you can put em in as-is), then add coconut milk (a tin's amount, be that an actual tin or some of the melted stuff that costs 1/4 of the price - thanks Asian supermarket!) and chicken broth. put the browned chicken back in, give it all a stir, cover it, and stick it in the oven for like 25ish mins. here’s the NYT recipe if you need liquid measurements/an actionable recipe that isn’t me riffing. (as always, 12ft.io/ in front of the address to bypass the paywall.) serve it with sriracha squirted all over it (HIGHLY RECOMMEND) and coriander if you like it.

delicious little rice waffle ingredients: leftover jasmine rice, chili crisp, an egg, kewpie mayonnaise, sesame oil, spring onion, A WAFFLE MAKER optional extras: furikake recipe: full disclosure, you need a little waffle maker for this. mix the rice with chili crisp, a little sesame oil, and egg yolk. dollop it into the waffle maker and cook. garnish with kewpie mayo, sliced spring onion and some furikake if you have it, or just toasted sesame seeds if you have those, or neither! delicious little spicy umami snack, my beloved.

tuna melt of dreams ingredients: you know what's in a tuna melt recipe: swap the butter on the outside of the bread for kewpie mayonnaise and thank me later.

ADDENDUM: this goes without saying for me but sadly I know it does not for everybody: SEASON YOUR FOOD WITH SALT. IT WON'T MAKE YOUR FOOD SALTY IT WILL MAKE IT DELICIOUS. COOK YOUR PASTA IN SALT. WHEN IN DOUBT, ADD SOME SALT. THANK YOU.

[agere-recipe-book]

How To Make: Sharks at the Beach !

🍽 — This Recipe Is:

✅️ — Easy To Make

🌊 — To Make This, You'll Need:

A Cup of Blue Jell-o

Graham Crackers

Gummy sharks

🌊 — How To Make:

Put your graham crackers in a zip-lock baggie and crush them up with your hands or a rolling pin

Sprinkle the graham crumbs ontop of the jello

Place the shark gummies onto the crumbs

Enjoy !

🌊 — Do you have a snack or food you'd like to share? Submit it HERE !

[milkbreadtoast]

Hey guys random but I wanna share this spinach pasta recipe I improvised the other day bc it's really east and tasty and a nice way to eat my greens... I've eaten it for the last several meals lol

sauce recipe (1 serving)

fresh spinach several(3?) handfuls (blended with sauce)

oat milk ~1/3 c (or a diff unsweetened milk)

small pat of butter(flavor) + 3 spoonfuls olive oil

lots of black pepper + couple shakes garlic powder (or minced garlic)

tiny pat of miso/deonjang (if u dont have it, just add more cheese, or some salt to taste)

Lots of pecorino romano or parmesan cheese (or both)

+

more handfuls spinach to eat w pasta whole, opt (several/3 handfuls; keep in mind spinach shrinks a lot when cooked) (cooked in microwave, with sauce liquid)

more cheese, black pepper, parsley etc for serving

Note: need a blender to make the spinach sauce green. I used a small bullet blender. If you don't have a blender, just cook and eat the spinach pieces whole alongside the pasta instead of blending it w the sauce, like an alfredo cream sauce.

With whole spinach pieces:

>combine sauce ingred in tall, microwave safe bowl except spinach & cheese; microwave 30 sec to melt butter/miso and mix thoroughly

>add several handfuls of spinach to the sauce liquid; this is the whole spinach pieces.

>cover + microwave for 1 min /until the spinach leaves are completely wilted and tender but still green

if u dont have a blender you'd be done here (microwave longer to reduce, add more cheese/oil to make it thicker, etc)

>add 2-3 handfuls fresh spinach into bullet blender and pour in most of the sauce liquid; Blend until fully broken down into a creamy green sauce. (add a splash more milk if it's not blending)

>combine w rest of sauce in the bowl; add cheese and microwave 30+ sec more uncovered (*i add cheese at the end bc it's harder to blend with the spinach)

Without whole spinach pieces (just green sauce): combine all sauce ingred Including spinach into bullet blender; blend until fully combined; transfer to bowl & microwave 1 min + longer as needed to reduce (uncovered)

Pasta:

> boil pasta in salted water according to directions (go a min under and test if its cooked, for al dente pasta)

> drain + return to pot, add the sauce + stir

note: if doing this method u can also make the sauce in the same pot instead of using a microwave; after draining the pasta, leave it in strainer, and make the sauce in the same pot and simmer... turn up the heat to boil + reduce as desired, then add the pasta back in and stir until hot. (If i was making a bigger portion for multiple ppl i'd prob do this)

USING LEFTOVER COOKED PASTA (this is what i did, bc i had made a lot of pasta a few days ago, and had the leftovers stored in fridge):

> microwave pasta by itself in a bowl/plate for 1 min, covered

> add the hot sauce on top of hot pasta (microwave first if it's not hot enough)

(^i microwave sauce + pasta separately to ensure the pasta stays al dente btw... if u microwave sauce with pasta it gets soft)

(If making large batches ahead I'd store the pasta and sauce separately for the same reason... I'd prob do the same thing I did, make a large batch of pasta and then make the sauce right before eating... I just hate soft pasta tho so if u dont then dw abt it🫡 lol)

> Top w extra cheese, black pepper, parsley and serve/eat immediately!!

[skyloftian-nutcase]

Wolf Link wants everyone to share easy recipes so we can all make sure we eat! Uli will ensure the house doesn’t burn to the ground 👍🏻

[dreamdripdistance]

mods are asleep post cinnamon roll recipe:

3/4 cup of warm milk (think like. bathwater temp)

packet of instant yeast

1 tsp of sugar

mix those bad boys together and let sit for a bit until the yeast foams up (i like to use a big measuring jug, saves me from washing another bowl)

1/2 cup sugar (i like to use brown or raw sugar but caster sugar works)

2 tbsp melted butter

1 whole egg (warm it up to room temp, i put it in a mug of room temp water to speed up that process)

chuck those bad boys into the yeast/milk mixture and mix again

in a separate bowl add:

2 1/2 cups of plain flour

1/2 tsp salt (change it around depending on the salt ur using)

and add the wet mixture to the flour and mix until it forms a dough, and then you gotta knead it until the dough starts to be smooth and "windowpane" (so like. 10 mins?)

cover it with cling wrap and let it rise for an hour, then roll it out into a rectangle thats about a centimetre thick.

coat with softened butter (leaving a lil gap at the top or bottom which youre gonna use to help keep the roll stuck together) and coat with:

1/2 tbsp cinnamon

1/2 tsp ginger (it adds some nice heat to it, but its not necessary)

1 tsp vanilla extract

1 cup brown or demerara sugar

roll over the dough with the mix on top to make sure the sugar doesnt go flying as soon as you start rolling, and slowly but tightly roll up the dough, using that lil gap of uncoated dough to seal the roll

slice into 10-ish pieces depending on how long the roll is (i use a relatively sharp knife and a sawing motion to cut through without crushing the rolls)

chuck in a dish lined with baking paper or oil and let them rest with cling wrap on top for another hour or so (when they've risen they should be touching eachother slightly, so dont put them too close or too far.....)

brush some melted butter over top of the risen rolls and bake for 15-20-ish minutes at 180c and theyre done!!!! add icing or whatever (i just do a simple icing with icing sugar, butter and a bit of milk but cream cheese is good too, just hard to make lol) and enjoy teehee

[symptomofloves]

beautiful summer food, dinner edition: tomato-scape sauce cooked in olive oil, brown sugar, & white wine - served over linguine🍝

[widdlerecipes]

03 - octopi sausage (aka octodogs)🐙

💚 - very easy, a few small steps

⚠️ - , may need an adult for microwave + knife use.

🕒 - less than 10 minutes

What you will need- sausage, knife (⚠️), microwave, and a toothpick. (Optional: mustard or ketchup)

How to make it- grab your hotdogs and split all of them in half, or a little less if you want. Then, get an adult to use the knife and cut a few small stripes in the bottom of each hotdog (These are the tentacles). Then, you want to poke two small holes on the face, using the toothpick, to make eyes! Then, put them in the microwave for 1 minute ish, if the tentacles aren’t bent enough then put them in for one more minute. Finally, you can put ketchup or mustard in a bowl, dip your octodogs in, and eat!

final- enjoy this recipe with your little friends too! Easy to make, even able to be made at school (cooking scissors. No knives.)

[familythings]

How to make Fantastic Escalope in Mushroom Sauce

I love Escalope in Mushroom Sauce. It is a super easy recipe, but very delicious at the same time. Most of the time I prepare it in cases when I have little time to cook. I am sure you’ll like it as well. Here I go with the recipe: Ingredients: 2 beef fillets per person 300 gr of field mushrooms 200 gr sour cream Salt, white pepper, olive oil. Eco-friendly KITCHEN FIBER multi-use for…

[dying-suffering-french-stalkers]

everyone make this right now

[shoku-and-awe]

Veggie lunch! Featuring @baronmagikcarp's delicious peasant bread (halved), roasted beets with dill sauce, and green beans with almonds. Recipes behind the cut. Yes, emotionally I still feel like some kind of fuzzy mold growing inside a forgotten tupperware but this was very tasty and fun to eat.

The bread looks like it has a very dense crumb (my yeast may be dead or dying; time to check!), but the texture was extremely pleasant and doughy. It was delicious and very crusty! My husband said it was the highlight of the meal, and I ate so much I feel slightly sick, but I still want more.

Beets: Wash, wrap tightly in foil, and roast at 210C until slightly soft. (This took at least an hour? I did it yesterday.) Chill, peel, slice, serve with dill sauce.

Dill sauce: Greek yogurt, fresh dill, green onion (supposed to be chive but they are still in winter hibernation), garlic, lemon, salt, pepper, and a little bit of mayo for fat. Mix it up. Taste continuously.

Green beans: While salted water is boiling, snip off bean ends and snap in half. Boil about 30 seconds, strain, and run under cold water until cold. Toast almonds in a skillet and add to green beans with melted butter, lemon juice, and salt and pepper to taste.

Peasant Bread　 (Thanks again, @baronmagikcarp!) Make: Two 14-ounce loaves

4 cups (512 grams) unbleached all-purpose flour 2 teaspoons kosher salt 2 teaspoons sugar 2 1/4 teaspoons instant yeast 2 cups lukewarm water Softened unsalted butter for greasing

1) In bowl, whisk together dry ingredients 2) Add water, mix with rubber spatula until absorbed and sticky dough ball forms 3) Cover and let rise for 1 to 1 1/2 hours 4) Set rack in middle of oven and preheat to 425 F 5) Grease two 1-quart oven safe bowls 6) Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling towards center 7) Separate into two pieces and transfer to bowls to rise for 10 to 20 minutes uncovered 8) Transfer to oven and bake for 15 minutes, reduce heat to 375 F and bake for 17 to 20 minutes more, remove to cooling rack (if pale, cook for 5 minutes more), let cool for 15 minutes.

Note from shoku-and-awe: I had to make the following modifications knowing my oven and because either my yeast is dead or my kitchen is cold/inhospitable even when it feels warm. (I've generally had difficulties baking since we moved here, both with yeast and sourdough alike.)

My dough had barely risen after nearly 90 minutes, so I proofed it at 40C for maybe an hour and it still did not seem to need deflating in Step 6. I did score it, though!

Since my oven is weak, I baked it covered in a pre-heated pot for 15 minutes, then uncovered it and went for another 20.

[purpleguysimp]

Lankmann pets high as balls winfrey when it tells him shit he needs like. How old it might be or common places clyde might stay

[agere-recipe-book]

How to Make: Ants on A Log !

🍽 — This Recipe:

🥬 — Uses Veggies

✅️ — Is Easy To Make

🐜 — To Make This, You'll Need:

Celery, Carrots or another log-shaped food

Peanut Butter, Cream Cheese, Hummus or another spread-like food

Raisins, Nuts, Berries, Seeds or another small, round food

🐜 — How To Make:

Spread the peanut butter/cream cheese/etc. onto your "log" choice (or in the groove if what you chose has one)

Press the raisins/nuts/etc. onto the peanut butter in a line

Enjoy !

🐜 — Do you have a snack or food you'd like to share? Submit it HERE !