#quick recipe

[askwhatsforlunch]

Basil and Garlic Cream

This fragrant and herb-y Basil and Garlic Cream makes an excellent sauce for pasta, cooked al dente, just drained and folded into it, for a lunch that literally tastes like Spring. It can also be the base of salads or gratins, depending on the season's changing weather!

Ingredients (makes about 1/3 cup):

a small garlic clove

a dozen large leaves Garden Basil 

a pinch of salt and freshly cracked black pepper

1/2 tablespoon olive oil

1/3 cup crème fraîche or sour cream

Peel and halve garlic clove. Add to a mortar, and grind into a pulp with a pestle.

Tear Basil leaves into the mortar, and thoroughly grind them with the garlic into a paste. Season with salt and black pepper.

Gradually stir in olive oil, until mixture emulsifies. Then, stir in crème fraîche until well-blended.

Fold Basil and Garlic Cream into al dente pasta, or use as a base for a salad dressing or in gratins, loaves or quiches...

[saltandlavenderblog]

One pot pesto orzo recipe

[shitposthalf]

Hey, here's a little one pot rice cooker recipe that is really tasty and makes for an easy meal.

I'll show you the version I make first, then put explanations and variations under the cut.

Serves 1-2, depending on portion size

Ingredients:

-1/2 Cup Jasmine Rice -About 1 cup vegetable stock (I used homemade) -Approx 1 tablespoon soy sauce -Approx 2 teaspoons mirin seasoning -1 diced carrot (about a 1/2 cup) -Diced celery (about a 1/2 cup) -Frozen Peas (about a 1/2 cup) -Frozen Corn (about a 1/2 cup) -Diced bacon (add to hearts desire) -Shredded dried seaweed (add to hearts desire, mind amount based on how salty the stock, bacon, and soy sauce are) -Minced garlic (use to hearts desire, I used jarred)

Method:

Put 1/2 cup rice in rice cooker, rinse or not idc

Add in rest of ingredients. I like to add the liquids first then the dry ingredients

Cook in rice cooker with lid on (except for stirring occasionally to prevent sticking/burning) until rice has absorbed the stock, the carrots are soft, and the bacon is hot.

Enjoy. Explanation and variations under the cut.

Explanations/FAQ/Variations I guess?

Q. Why use so much stock? A. The general ratio of cooking jasmine rice with water is 1:1.5. Meaning 1 cup of rice cooks with 1.5 cups of water. Ergo, half a cup rice needs 3/4 of a cup of water. The additional quarter cup of water is used to cook the rest of the ingredients. If I was using fresh peas/corn, I would probably add a bit more water.

Q. What can I use instead of these vegetables? A. Literally add whatever vegetables you want. You'll just have to adjust water content depending on what they are/how many vegetables you add. I recommend frozen veg, as non-frozen veg requires cutting up into small pieces so they cook through properly. But most frozen veg is pre-cut/already the right size.

This recipe uses about 2 cups of vegetables in it. That's about 4 serves of vegetables. So like, generally 2 cups veg total should be good. I dunno.

As for recommended vegetables? I dunno, I like broccoli so I'm planning on making it with broccoli in the future. Maybe cut up tomato?

Q. Its too salty? Why!? A. I used fresh stock, which has less salt in it than stock powders and bottles of stock. Either water your stock down, use less powder, or adjust your salty ingredients (such as soy sauce, seaweed, and bacon)

Q. What other meats/proteins can I use? A. I would recommend pre-cooked meat, as I don't believe the time in the cooker is long enough to cook through most meat unless cut very small. So I recommend meats such as ham, salami, bacon (although err on the side of caution with bacon!), pre-cooked chicken, etc.

If using pre-cooked meats (instead of cured), maybe add them in near the end so they don't dry out as much. Idk though, experiment with it!

Also, tofu would be tasty in it. Using firm: cut into cubes. Using silken, maybe stir in near the end.

Q. Do I have to use vegetable stock? A. No, you don't. Use whatever stock you want, just know different stocks will have different levels of salt, so you might have to adjust the recipe based on that.

Q. Do I have to use soy sauce + mirin? A. I mean, no. But I would recommend seasoning it in some other way, otherwise it'll probably be boring. At that point it won't be this recipe any more though.

Q. Do I have to use jasmine rice? A. No, could use any other rice. Again, will have to adjust water content depending on the type though. If you used basmati you could probably get away with using the same amount of water.

Q. Why share this recipe? A. It's the only hot meal I've had the energy to make the past 2 days. It has a good flavour, good amount of protein, carbs, nutrients, and veg. So like. It works. And it's quick + low on washing up (especially if you don't have to cut anything)

[parveens-kitchen]

Quick and Easy No-Knead Homemade Baguettes

Quick and Easy No-Knead Homemade Baguettes. Embark on a delightful journey to create homemade baguettes in just four hours, with a straightforward recipe using flour, active dried yeast, salt, and water. Achieving a crispy crust and airy interior has never been easier. Ingredients:– 500 grams all-purpose flour– 10 grams salt– 1 packet (7 grams) active dried yeast– 480 ml warm…

[sew-much-to-do]

DIY Cranberry Mojito

Deck the halls with this refreshing holiday-inspired cranberry mojito! It's a festive twist on the classic mojito with homemade spiced cranberry syrup, mint, and a little fizz. It's perfect for parties and sub-zero temperatures, and it's ready in just 20 minutes!

✖✖✖✖✖✖✖✖

sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[genesis-recipes]

3 healthy vegetarian pasta recipes:

Roasted Veggie Pasta Ingredients: 1 zucchini, sliced 1 yellow squash, sliced 1 red bell pepper, chopped 1 small red onion, chopped 4 garlic cloves, minced 2 tablespoons olive oil 1 teaspoon dried thyme Salt and pepper to taste 8 ounces whole wheat pasta Parmesan cheese (optional)

Instructions:

Preheat oven to 400°F (200°C).

In a large bowl, toss the zucchini, yellow squash, red bell pepper, red onion, garlic, olive oil, thyme, salt, and pepper together.

Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.

Cook the pasta according to the package directions.

Drain the pasta and toss with the roasted vegetables.

Serve hot, topped with Parmesan cheese if desired.

Creamy Avocado Pasta Ingredients:

8 ounces whole wheat pasta 2 ripe avocados, peeled and pitted 1/4 cup fresh basil leaves 2 garlic cloves, minced 2 tablespoons lemon juice 2 tablespoons olive oil Salt and pepper to taste

Instructions:

Cook the pasta according to the package directions.

While the pasta is cooking, prepare the avocado sauce. In a food processor or blender, puree the avocados, basil, garlic, lemon juice, olive oil, salt, and pepper until smooth and creamy.

Drain the pasta and toss with the avocado sauce.

Serve hot.

Spicy Roasted Red Pepper Pasta Ingredients:

8 ounces whole wheat pasta 2 red bell peppers, roasted and peeled 1/4 cup chopped fresh parsley 2 garlic cloves, minced 1/4 teaspoon red pepper flakes 1/4 cup grated Parmesan cheese 1/4 cup olive oil Salt and pepper to taste

Instructions:

Cook the pasta according to the package directions.

While the pasta is cooking, prepare the roasted red pepper sauce.

In a food processor or blender, puree the roasted red peppers, parsley, garlic, red pepper flakes, Parmesan cheese, olive oil, salt, and pepper until smooth and creamy.

Drain the pasta and toss with the roasted red pepper sauce.

Serve hot.

[the-golden-witch-of-wanderers]

I swear to God, everybody who has the time to do so should upgrade their instant ramens with a bit of sautee spinach, kale, garlic & green onions in sesame oil, a splash of homemade chili oil & tare (or soy sauce), and garnish everything with more green onions, chives and sesame seed.

*chef's kiss* Bon Appetit 🍜

[zuccheroaveloblog]

ZUCCHINE AL POMODORO un contorno semplice e gustoso, che si sposa benissimo con le carni bianche, con le uova ma può anche essere mangiato da solo con del pane tostato. Le ZUCCHINE AL POMODORO sono facili, leggere e veloci ed aggiungendo dei pezzetti di prosciutto cotto lo renderete completo. Per cucinare insieme le ZUCCHINE AL POMODORO, procuratevi delle zucchine fresche, della polpa di pomodoro, olio, cipolla, prosciutto e seguitemi in cucina.

[sleepy-toasted-bunny]

Something I've been making a lot lately is homemade Mac and cheese. I used to just buy the boxed stuff but they changed the recipe and it tastes sour. Like not good cheesy sour... just sour.

So what ive been doing is:

pasta of my choice (sometimes macaroni, sometimes bowties)

Butter

Shredded cheese of choice (mine is always fiesta blend because the combination is really nice. Queso quesadilla is like improved mozzarella imo. Fine shredded melts better)

Boil pasta until done to your liking, strain but leave just enough water to cover the bottom of your pot

With pasta back in the pot mix in butter. Once butter is melted add in however much shredded cheese you want. I've noticed I need more than I think. I do half a box of pasta and do probably 3-4 handfuls of cheese.

Add whatever else you like to add to mac and cheese and enjoy.

I'm mad at how simple it was to make this. I felt like homestyle mac and cheese was way out of my reach because of how my mom treated cooking. But it's better and cheesier.

[salttotasteblog]

Baby Carrots with Mint & Lemon

Sweeter baby carrots find balance with lemon and mint. Serves 4 Baby carrots are carrots picked earlier and can be found in supermarkets during the spring. However, if you can’t find them, you can use regular carrots cut into large batons. Ingredients 750g Baby Carrots, Scrubbed clean. Zest of 1 Lemon Juice from ½ Lemon 1 Tsp Brown Sugar 20g Butter 2 Tbsp Mint, Chopped Salt / Pepper to…

[suchananewsblog]

With Chocolates and Bread, Make This Yummy Chocolate Bomb Dessert In Just 15 Minutes

Chocolate has been every child’s favourite. Since childhood, we have had a lot of memories with it. Be it a birthday party or a family get-together or passing an exam, we have always wanted to celebrate with chocolates. For many grown-ups too, it’s still a go-to food to satisfy their sweet craving. Since we love chocolates so much, we have come up with a tasty chocolate recipe that can be easily…

[askwhatsforlunch]

Smoked Salmon and Green Onion Sandwiches

"Oh, they are so good!" said Ava, biting hungrily into these Smoked Salmon and Green Onion Sandwiches, as we were having a picnic on Cheltenham Beach in Devonport. "I can't believe you put so much flavour into something you whipped up so quickly!" I was more than a little bit chuffed, but I must say, they are really good, especially if you intend to eat them on a beach! Happy Saturday!

Ingredients (serves 2):

3 heaped tablespoons sour cream or crème fraîche

1 teaspoon dried tarragon

1/2 teaspoon freshly cracked black pepper

1 large Green Onion

4 large slices Wholemeal Loaf

1/2 tablespoon unsalted butter, softened

abou4t 60 grams/2 ounces Smoked Salmon 

Spoon sour cream into a small bowl.

Add dried tarragon and black pepper, and give a good stir until well-blended.

Finely chop Green Onion, and stir into the cream mixture. Place in the refrigerator, at least half an hour.

Toast Wholemeal Loaf, and allow to cool completely.

Generously spread Green Onion and tarragon cream onto two of the toasted Wholemeal Loaf slices, and butter on the two others.

Lay Smoked Salmon onto the buttered Wholemeal Loaf slices, and close sandwiches together. Keep in the refrigerator until serving time.

Cut Smoked Salmon and Green Onion Sandwiches in halves, and wrap in cling film if bringing on a picnic!

[hogwarts-in-beaconhills]

Andrew Minyard Approved Smoothie

- frozen berries (I use strawberries, blue berries, black berries, and raspberries)

- peanut butter (or similar but butter, this is for thickness)

- small spoonful of chocolate milk powder

- small dollop of whipped cream (texture and sweetness)

- honey to taste

- dash of water

- OPTIONAL nuts for texture

You want 3/4 of your glass/bowl full of berries, a giant scoop of nut butter, and the rest of your ingredients in a blender. Blend until smooth. Top with nuts, a drizzle of honey, and whipped cream.

(more details in comments)

[thymeofseason]

These little chickpea endive boats are a perfect appetizer to serve during the hot summer months. They are light, nutritious, easy to make and best of all require no cooking. Perfect cold appetizer for summer you can make in a just a few minutes.

[telomeke-bbs]

BAD BUDDY – A 10-MINUTE RECIPE WITH TAO KAE NOI

So after watching Pat and Pran munch their way through much Tao Kae Noi crispy seaweed, I went on to try the snack myself and I have to say it was delicious. 😊

I bought rather a bit too much though (I don't snack all that often). But because the TKN reminded me quite a lot of furikake, I decided to try it out on pasta to use up the stash. And came up with this – a 3-ingredient, storecupboard staple lunch ready in 10 minutes:

A 10-minute recipe has no business tasting this good, but it REALLY does – I licked the plate clean. Thanks TKN!

The ingredients are:

Pasta of your choice (I used spaghetti here)

Kewpie mayonnaise (you can try other brands, but I beg you to use Kewpie if you can get it)

Tao Kae Noi (Hot and Spicy Flavor) – or substitute Original Flavor plus dried chilli flakes

Cook the pasta according to the maker's directions (usually 8-9 mins boiling in heavily salted water).

Squirt on and stir in some Kewpie mayo (you need less than you think – about 1-2 teaspoons per portion only, just enough to coat the noodles).

Crumble some Tao Kae Noi Hot and Spicy over, and it's ready to eat. If you like it spicier, sprinkle on additional dried chilli flakes (I do and I did).

This is both satisfying and delicious (With Good From The Sea as it says on the packaging 😊), just as it is. But if you want to round out the meal with veg and protein, and don't mind the extra effort, you can blanch some greens (like bok choy) in the pasta water after the noodles are done, then hard-boil eggs (5-6 minutes) in the same pot after removing the veggies. Splash the greens with soy sauce and Chinese rice wine. Or just toss some coarsely-chopped raw tomatoes into the cooked pasta before sprinkling on the TKN. And/or grill some salmon while the pasta is cooking, which is what I did (just 7 minutes in the oven). Shrimp (or any other good from the sea 😉) would also work well with TKN's seafoody flavor.

I did some rummaging around the Internet after eating, and found similar recipes online (GMTA/FSD I guess). They're a bit more involved, but worth a go if you're adventurous and also have extra TKN to use up: Eric Kim's original Creamy Bucatini With Roasted Seaweed on the Bon Appétit website, the Washington Post version, and Mentaiko Pasta with Cream, Shiso, and Nori. Plenty of others abound.

But there's more to Tao Kae Noi than just a tasty snack or a handy meal hack. It's also a bit of a multicultural marker. For more on that, the write-up's linked here. 😉