#tomato paprika and mushrooms are an absolute no

[pathsofoak]

I have discovered the reason I am the epitome of "I will not eat new foods ever" is because my parents make sure whenever they make a dish I've never had before, that there is something in there I can't stomach to "teach me to eat it"

I'm autistic lmao. It's been almost 19 years now, you're not gonna magically cure me from picky eater-ness by still forcing me stay at the table until I finish my plate of something that contains taugé, or whatever that's called in English.

Seriously I get it's annoying when you cook and someone doesn't like it but like. It's a) not your fault, and if you're the parent/caretaker of this person it's b) your responsibility to not make your kid dread eating anything other than bread and rice cakes because you keep pressuring them to eat "normal food"

[celepeace]

delicious vegetarian chili I made last night while crossfaded as fuck with friends, surprisingly turned out absolutely amazing and I had enough presence of mind to write down notes:

Apologies for the lack of specificity in the measurements, this was all done by feel and you're just gonna have to navigate this recipe the same way. Let the cooking spirits guide you

chipotle peppers

4 serrano peppers

2 ancho chiles

2 cans fire roasted diced tomatoes

tomato paste

splash red wine vinegar

3-4 cans beans (black, kidney, pinto)

3 impossible burgers, crumbled (or equivalent amount ground beef for non-veg chili)

handful fresh cilantro

half a lime's juice

fire roasted corn

1.5 green peppers

1 onion

splash olive oil

black pepper

1 bunch celery

mushrooms (optional)

salt

cumin

smoked paprika

oregano

fresh garlic

boil ancho chiles in 2 cups water beforehand, add half the water to chili pot for extra flavor

blend spicy peppers, spices, cilantro together

throw everything in slow cooker and let go for 2 hours, stir every so often

each spice can be added in handful's worth, except for salt, which should be added by half teaspoon and tasted until sufficiently salty

[wallpaper-inside-my-heart]

what are your top 3 comfort foods? and which 3 foods to you try to avoid at all costs? (as if garrett could ruin my life ever, he's garrett after all, but lets pretend <3) - katie

😹💕 @jovenshires I don't think he'd have a hard time ruining my day on eioyi, just because of the regular food I hate. I would try most of the "disgusting" shit at least once tho cause I'm way too curious about those dishes lmao

top 3 comfort foods:

Noodles + Tomatosauce + Tuna (+ Cheese) --> truly my nr.1 comfort food since I was like ten. Just thinking about this question today literally made me buy the ingredients for it and make it for dinner 😹🙈 (it's the perfect taste and texture combo to me!)

Veggie-Stir-Fry -> my own version of it including paprika, zucchini and feta + either potatoes or rice and sometimes leftover mushrooms as well 🤤 (the scent of that meal is literally my nr.1 association with my old student appartement casue I used to make it at least once a week!)

Chili Con Carne + Rice -> I try to avoid eating canned foods, bc of several reasons, but this is one of the few exceptions I make! Cause ugh! The texture of that meal is just so extremely satisfying?! (Kidneybeans, my beloved! 😻)

top 3 contenders for garrett induced torture:

(raw) Tomatoes -> I'm sorry, I tried them so many times, but they just make me gag immediatly! I am extremely bothered if they are on any food at all (especially the glibbery seed part!!) and have to carefully pick at every restaurant side salad bc of them 🙈

Olives -> get them away from me, please! I can't even stand it when there is a bowl of them sitting on the table and I can smell them 😅

Nvm, I'm actually not super picky other than the first two; tho I absolutely hate anything that is supposed to be solid and has a watery texture or just a lot of watery sauce along with it 🙈 and stuff like couscous will easily make me feel unwell bc of the texture as well

I really love food in general tho, especially cooking it myself or with others! <3

[that-angry-noldo]

pizza flavourings

ALRIGHT LISTEN I AM GIVING YOU THE RECIPE OF THE CENTURY

you need white sauce for this one, we usually make it with cream and maybe some yogurt. mix it with spices of your choice (salt, pepper, oregano, maybe a bit of dry basil and paprika)

boil chicken fillet in some salted water, then pull it into bits (strands?) with a fork

put the sauce on the dough, then throw the chicken on it

add mushrooms and tomatoes on top

then some sweet corn and finally. listen here. PINEAPPLE

PINEAPPLE ON CHICKEN PIZZA ABSOLUTELY RULES ALRIGHT

and some cheese on top

THE BEST topping. TRUST me.

[ilforno46]

5 Delicious Pizzas for Everyone to Enjoy

Experience the finest pizzas, including some of the best in the UAE, at an Italian pizza restaurant in Abu Dhabi, UAE. Pizza is the epitome of comfort food that transcends borders and cultures. With its irresistible blend of a crispy crust, gooey cheese, and an array of mouthwatering toppings, it’s no wonder that pizza has a universal appeal. Prepare to have your taste buds enticed as we explore five delectable and wonderfully unique pizza selections that you won’t be able to resist.

Classic Salami Pizza: The Classic Salami Pizza is a timeless favorite that never goes out of style and is often described as one of the best pizzas in Dubai. This iconic dish achieves mouthwatering perfection by layering thinly sliced, savory salami over molten mozzarella cheese. The salami provides a spicy, salty bite that pairs exceptionally well with the creaminess of the mozzarella. This is a must-try if you’re in Dubai and looking for that quintessential pizza experience. To elevate your Salami Pizza experience further, consider adding some chili flakes for a touch of heat or a drizzle of high-quality olive oil to highlight the richness of the salami and cheese.

Fusion of Flavors: Shawarma Pizza: Taking your taste buds on an adventure, the Shawarma Pizza is where Middle Eastern cuisine meets Italian flair. This innovative dish brings together tender, marinated meat and aromatic spices commonly found in shawarma, all sitting atop a classic pizza base. What makes this the best Italian pizza in Dubai is its thrilling blend of spices like cumin, garlic, and paprika. Not only do these spices complement the shawarma, but they also bring a new flavor dimension to what you might consider a “traditional” pizza. It’s a unique fusion that works surprisingly well, offering something new yet comfortable.

Spicy Kick: Chicken Ranch Pizza: For those who enjoy flavors that pack a punch, the Spicy Chicken Ranch Pizza is a must-try. This pie is zesty and richly flavorful, featuring spicy chunks of chicken that are beautifully balanced by a tangy ranch sauce. What adds to its charm are the cooling toppings like diced cucumbers and sliced jalapeños, which provide a refreshing contrast to the heat. When indulging in this spicy delight, pairing it with a chilled beverage like lemonade can ensure you enjoy every delicious bite. It’s an adventure for the taste buds, offering layers of heat, tanginess, and refreshment.

Indulgence in Truffle & Mushroom: Pizza Ai Funghi Tartufo: If you want to indulge in gourmet flavors, the Pizza Ai Funghi Tartufo is a dream come true. This pizza takes decadence to a whole new level with its intoxicating, earthy truffle aroma and the umami-packed flavors of assorted mushrooms. Whether you’re enjoying it at an Italian pizza restaurant in Abu Dhabi, UAE or a chic eatery in Manhattan, this pizza is an experience in itself. Combining truffle and mushrooms creates a complex flavor profile that leaves a lasting impression. It’s a perfect option for those special occasions when you want to indulge in something extraordinary.

Seafood Sensation: Pizza Di Volomari: The Pizza Di Volomari is an absolute must for those who adore seafood. This seafood delight is topped with a medley of spicy seafood like shrimp, calamari, and clams. The result is a pizza bursting with fresh, vibrant, oceanic flavors. When paired with a refreshing glass of mint lemonade, both the seafood and the rich tomato base come alive, making this dish one of the best pizzas in the UAE. It’s a trip to the ocean in each bite, ideal for seafood lovers and anyone looking to experiment with non-traditional pizza toppings.

Crust and Cheese Pairing: Don’t underestimate the impact of the right crust and cheese on your pizza experience. A thin Neapolitan crust is often the go-to choice for traditional Italian flavors, especially when coupled with pizzas like the Classic Salami and Fusion Shawarma options. Cheese choices are equally crucial. Mozzarella, Parmesan, and feta each bring unique textures and flavors to the table, enhancing each topping and making every bite a harmonious blend of taste sensations. Getting the crust and cheese right can make or break your pizza, making a good dish unforgettable.

Customizing and Sharing: Pizza is all about adaptability and personalization. Feel free to customize your toppings or create a hybrid from the list above. The social aspect of pizza can’t be overlooked, either. Hosting a pizza night featuring these top 5 Italian dishes offers a fun and flavorful way to bond with family and friends. It’s an opportunity to get creative with your food while enjoying diverse tastes and creating unforgettable memories with loved ones.

Cooking Techniques and Tips: Achieving that elusive perfect crust can be the make-or-break factor for your pizza, especially if you’re aiming for the best pizza in Dubai. The oven temperature should ideally hover between 230-245°C. Cooking times can vary based on the crust’s thickness and the moisture content of your toppings. For an extra crispy result, consider using a pizza stone; it helps to distribute heat evenly and creates a beautifully crispy crust while keeping the interior soft and chewy. The difference in crust texture and flavor can be extraordinary, especially if you’re aspiring for that pizzeria-level quality at home.

From the Classic Salami Pizza to the exotic Pizza Di Volomari, these five pizzas offer a range of flavors that cater to diverse palates. Whether you’re enjoying them in a high-end Italian restaurant or cooking them at home, these pizzas will surely delight everyone. So, the next time you’re craving something delicious, consider these options for the most sumptuous and unforgettable pizza experience."

[coloursofaparadox]

You enthusiasm for cooking and learning about food is really inspiring !! I can't put too much effort into my diet right now but honestly seeing you enjoy cooking when you used to not like it has really gotten rid of some dread at the thought of having to cook one day . (I really hate cooking and it's something im procrastinating in working on lol )

Have a great day/night and know I remembered to buy frozen fruit because of you lol

Aw!! That's so incredibly sweet of you to say!!!!! I also used to absolutely hate cooking when I was younger, mostly because I was never taught and it felt like murder trying to painstakingly follow a recipe lol. If you want some tips to make it feel less shitty to start, I'll put some suggestions below the cut 😊But seriously thank you so much! And enjoy the frozen fruit I swear to god that shit is like 50% of my diet at this point.

If the thought of cooking also fills you with existential dread due to either ADHD or just general hatred of step by step instructions, best advice is to make one (or two) recipes until you know them by heart and can start improvising a little. I'd recommend something that starts with a base of sauteeing garlic and onion, since that's a pretty standard base for a lot of things and good to be able to just do without thinking. An easy one I can make with my eyes closed at at this point is your own tomato sauce - making it from scratch without knowing spices can be iffy, so pick up a couple jars of premade pasta sauce.

Start with a standard base of sauteeing onion and then garlic in a pot (on like, a heat that won't burn them and stick em to the pan but still makes them sizzle and brown a little), dice up whatever veggie additions you want and fry them with the onion and garlic while stirring till they're edible-ish and not super hard. Then add the pasta sauce, simmer, and add whatever spices you want to taste!

It lets you experiment with spices (very important) while not having to do it from scratch because the pasta sauce already has some flavour to it. If you're not sure what /kind/ of spices to use, find any random tomato sauce recipe and scroll till you find the spices they use. Then you can just pick and choose which ones you like and start adding a little at a time till you like it. Different spices have different intensities (ex. I'll use like half a cup of fuckin paprika but only a couple teaspoons of turmeric or cayenne) I loooove being able to customize flavour with certain spices that I really like even if no one else does lmao. (nutmeg and cardamom in savoury recipes my beloved)

It's a good practice thing to make and isn't something you have to keep staring at a recipe for. Even if you're not comfortable adding spices yet, you still have something edible because of the jars of pasta sauce. You can get used to how to saute different veggies, and just basics of how hot to keep the pan/how to not burn things. Also makes enough for a few meals and can be frozen if necessary. Only dirties two pots to wash, and one is just for pasta water. I usually get lazy and store the sauce in the fridge in the pot I made it in (rip) with plastic wrap.

ANYWAYS sorry that ended up long. If you ever do end up cooking at some point and are struggling let me know and I'd be happy to help!! There's a ton of little questions that no one answers and just assumes you know already in recipes sometimes. But I get the low-effort diet too honestly I've just been trying to keep myself fed lately and the extent of my cooking has been making fancy ramen in the microwave with frozen spinach and dried mushrooms lmao. But yeah. Good luck!!

[jsms01]

It’s taco Tuesday! – 3 recipes with video

Who says you have to save the party for the weekend? Gather your favourite amigos for this fantastic feast and taco your Tuesdays to the next level!  With Slimming World, you absolutely can enjoy all the foods you love – including tasty tacos and loaded wedges – and still get a great weight loss result. Plus, sharing a Mexican-style menu at home is a fun way to socialise and slim without forking out restaurant prices.  

Let’s taco! 

Recipes can be scaled up or down, depending on how big your party is.  Chicken tacos   Grab a taco and stuff it with our spicy chicken and peppers, plus salsa and salad. Or skip the shell to make this dish Free.    serves 4  3½ Syns per serving  ready in 1hr 15 mins  Budget tip: If you don’t have every spice or vegetable here, don’t worry – this dish is brilliantly versatile and will taste just as good without. You could also use a fajita spice mix instead of the separate spices (use the barcode scanner or Food Search tool to check whether your favourite is Free).  What you need:  3 skinless and boneless chicken breasts, thinly sliced  finely grated zest and juice of 1 lime  1 tbsp dried oregano  1 tsp smoked paprika   2 tsp ground cumin  1 tsp cayenne pepper  ½ tsp ground cinnamon  1 red onion, thinly sliced  2 red peppers, deseeded and thinly sliced  2 courgettes, cut into thin batons �� 100g mushrooms, thinly sliced  4 tbsp fat-free natural fromage frais  4 taco shells  For the salsa:  2 tomatoes, finely chopped  ¼ red onion, finely chopped  1½ tbsp finely chopped fresh coriander  Juice of ½ lime  For the salad:  1 iceberg lettuce, shredded  1 cucumber, halved and thinly sliced   6 tbsp fat-free vinaigrette  What you do:  1. Preheat your oven to 200°C/fan 180°C/gas 6.   2. Put the chicken in a wide bowl with the lime zest and juice, the oregano and the spices, then season lightly. Toss well, cover and chill for 20-30 minutes.  3. Spray a large non-stick frying pan with low-calorie cooking spray and put it over a high heat. Stir-fry the chicken for 5-6 minutes, or until golden. Add the onion, peppers, courgettes and mushrooms. Stir-fry for a further 5-6 minutes, or until the chicken is cooked through and the vegetables are tender.  4. Put all the salsa ingredients in a small bowl and give them a good stir to combine. Then put all the salad ingredients in a bowl, toss well and season with black pepper. 5. To serve, spoon a little fromage frais and salsa into each taco, then add the chicken mixture. Serve hot, with the salad. 

Chilli-loaded wedges  Upgrade your wedges with chilli and cheese to make tasty nacho-style spuds.  serves 2   6 Syns per serving    ready in 1hr 20 mins  Find the recipe here  Taco-stuffed giant mushrooms  These Tex-Mex mushrooms are seriously moreish and so simple to make.  serves 4  3 Syns per serving  ready in 40 mins  vegetarian  What you need:  low-calorie cooking spray  8 large portobello mushrooms  1 medium onion, finely chopped  1 red pepper, deseeded and finely chopped  4 garlic cloves, crushed  350g Quorn Mince  3 tbsp fajita seasoning*  400g passata  200g can sweetcorn kernels in water, drained  400g can black beans, drained and rinsed  80g reduced-fat Cheddar, coarsely grated  chopped fresh thyme, plus thyme sprigs, to serve  * Spice blends are Free so long as they’re made from herbs and spices only and don’t include any Synned ingredients like sugar, flour or oil. Slimming World members can use the barcode scanner or Food Search to check. You could also make your own spice mixes – find out how here.   What you do:  1. Preheat your oven to 200°C/fan 180°C/gas 6 and spray a large non-stick baking tray or roasting tin with low-calorie cooking spray.  2. Cut off and set aside the mushroom stalks. Scrape out the brown gills with a teaspoon and discard them. Season the mushrooms on both sides and put them in the baking tray, smooth-side down.  3. Chop the mushroom stalks and put them in a medium-size non-stick saucepan along with the onion, red pepper, garlic and 1 tbsp water.  4. Cover and cook over a medium-low heat for 5 minutes or until soft. Stir in the Quorn, fajita seasoning, passata, sweetcorn and beans, then cover again and simmer for 5 minutes. Season to taste.  5. Spoon the mixture into the mushrooms, top with the cheese and bake for 15 minutes or until the cheese has melted and the mushrooms are tender. Transfer to a serving plate, scatter over the thyme and grind over a little black pepper. Serve hot.  

Fancy a fakeaway? 

Mexican, Chinese, Indian, Italian, Thai… whatever your cuisine of choice, you’ll find lots of menu options on our member app and website. Join Slimming World today to unlock more than 1,900 delicious recipes!  Source link Read the full article

[hctirdle]

I know I said I had faith, but I lied. Some of the recipes you've been posting don't even bother to mention there's a difference between pepper variants commonly used in Central Europe vs the U.S. while some of them are just straight up ??? I'm sure they taste fine but they are not any variation of this particular dish that I'm aware of.

Here's a tried and true chicken paprikash recipe from someone who's had some good versions and also some horrible Hungarian school cafeteria and extended family event attempts over the decades. I've been making it like this for years and imo it's pretty good and, dare I say, "authentic".

Note to vegans/vegetarians: Chicken paprikash is just chicken prepared as a paprikash, ergo trying to make this without chicken is going to be a different dish altogether. The good news is that mushroom and green/yellow wax bean paprikash are actual existing dishes. Just make the paprikash base, adjust cooking time with your main ingredient in mind, and that's pretty much it. Garnish with chopped parsley.

Chicken paprikash (2 servings):

2 whole chicken legs (or 4 drumticks, or 4 chicken thighs) with skin and bones (yes, keeping the skin and bones does make a difference in taste and texture)

about 2 tablespoons of lard or sunflower oil or some other kind of unflavored oil (the bottom of your pan should be generously coated)

1 big brown onion

sweet (édesnemes or csemege) paprika (NOT smoked paprika, not chili powder)

salt

optional (but highly recommended):

1 garlic clove

1 sweet Hungarian wax pepper if you can find it (not to be confused with banana peppers; do not substitute with bell peppers, that's a whole different vibe)

1 tomato (canned is fine; you can also use a teaspoon of tomato paste, just make sure to add less salt later on if the paste is salty)

1/2 cup of sour cream

1/2 tablespoon of plain white flour (or cornstarch)

+ hot paprika if desired, you can add this at the end

+ spätzle or pasta to serve (something like penne or macaroni's perfectly fine; less traditionally you can also have it with rice or even just bread if you'd prefer)

prep:

dice pepper, onion, tomato (I really don't care tbh, but some people prefer to remove the skin of the tomato: cut a small "x" into the skin on top of the tomato, submerge in boiling hot water for about half a minute, fish it out and put it in a bowl of cold water or just run cold water over it in the sink and you should be able to peel it without much trouble)

mince garlic

if you bought whole chicken legs, cut them into thighs and drumsticks

Choose a pot that will comfortably hold your chicken pieces side by side, start heating it on medium. Give it a minute and add lard/oil. Add diced pepper if using. Sauté for a couple minutes until it's starting to get a bit of color and fragrance, then add diced onion and minced garlic with a pinch of salt. Keep stirring. You don't want to char anything, but the onions should have a nice golden color and lose most of their water content before you move on.

Transfer the pot over to a cold burner for the next step. Add 1 tablespoon of paprika and stir. We're doing it this way because paprika releases its oils best in hot oil, but it also has a nasty tendency to burn and ruin the whole dish. Add half a cup of water and the diced tomato if using. Add chicken pieces and coat them in the sauce. Salt lightly. Add just enough water so your chicken pieces are about halfway submerged.

Cover the pot and let simmer on low heat for 1 hour. Do not stir. If you're concerned about burning, gently shake the pot from side to side once in a while. We don't want the chicken pieces to fall apart. (What happens if they do? Tbh absolutely nothing, it just looks messy.) Add small amounts of water if/when necessary to keep the water at the og level.

At the hour mark, the chicken should be done. (I'll confess here that I usually just leave it unattended for the whole hour as I work on other stuff. Once you get the hang of it, this isn't a fussy dish you need to keep a close eye on.) If you want to get fancy, you can carefully move the chicken pieces to a plate and set aside. Mix the flour (or cornstarch) with the sour cream in a bowl. Ladle a bit of liquid from the pot into the sour cream mixture and mix again. Repeat until you have a nice, runny sour cream mixture with a smooth texture. Mix sour cream into the contents of your pot and cook on low for about 2 minutes. Don't let it come to a boil. Taste and add more salt if necessary. Put the chicken pieces back into the pot and you're done.

[molllus]

Hey folks! So in honour of my asshole gallbladder being evicted post-haste, and based on the fact that I can't consume anything by mouth right now so I'm literally dreaming about food, here's some recipe recommendations.

These are my absolute favourites, and I'm going to order them based on how many spoons they require to make.

(Please note this is not... literal spoons, if you're new here. Go look up the Spoons Theory and thank me later)

Final note - I'm not a very good cook yet. I have OFTEN destroyed meals. So the vast, vast majority of these you can follow the instructions exactly and it will taste like it's supposed to. Practice with cooking definitely makes it easier to understand how to cook well over time, but also I have ADHD and my life is much easier when I can just follow a dang list of instructions.

Here we go!

Low Spoons

Instant Pot Indian Tomato Coconut Soup*

Do you like tomato soup, but wish it had some more flavor? This is it. I dream of this soup sometimes. I would kill a man for this soup. Also, all the ingredients are shelf-stable, which is incredibly convenient, and with the added bonus of being dairy-free. Shout out specifically to @hthrrloooo for this one.

Norwegian Rhubarb And Almond Cake

You want to look fancy as shit at whatever thing you're going to? This is your dish. It's super easy to make and fast - I can make it in under an hour - prep, bake, everything. It also tastes incredible, the almond with the rhubarb balances sweet and tart. Also it makes an amazing breakfast.

Artichoke Tomato And Spinach Flatbread

Again, you look fancy, without having to be fancy. It's pretty fast too, so it makes a great dinner. My mom loves this one, it's like spinach artichoke dip on a pizza.

Southwest Quinoa Power Bowl with Honey Lime Dressing*

This is an excellent example of "power bowls", which is a slightly ridiculous name for grain based bowls with proteins and a dressing. I usually change out the quinoa for rice because I don't like quinoa, and for the "adobo seasoning", you can also use spices like chili powder, paprika (that one is strong though), onion powder, and garlic powder. Or buy a shaker of a southwest spice, honestly. This is a great way to learn how to put together a bowl like this - which is usually grain base + cooked veggies + raw veggies + protein + dressing. I will say to taste the dressing as you make it.

Best Tuna Casserole*

I ate SO MUCH of this in university. It is cheesy. It is crunchy. And it is cheap and fast. It's... probably not the healthiest option but who cares. I usually leave out the peas and mushrooms, but that's because I don't like them very much in casseroles. Also as a note - it won't taste like cream of mushroom, that's mostly a base.

Banana Chocolate Chip Muffins

These muffins, my beloved <3. An easy baked good, pretty cheap and fast to make. I also grew up eating a ton of these, so I find them very comforting. You have a friend that needs comfort? Make them these.

Sausage And Potato Roast With Arugula

I bow down to this as the ultimate weeknight meal. It can come together in a half hour, you throw most of the ingredients on a pan, and then add the arugula afterwards. I usually use balsamic on it, because I like pain, but you do you. You also can use regular potatoes and onions, it does not change anything. Sheet pan meals are your friend, folks, and there's a million of them.

Chickpea And Pumpkin Curry*

So cheap! So tasty! So easy! You can absolutely use canned pumpkin instead of actual pumpkin, and you can throw in other things too - chopped carrots or potatoes, cooked chicken, you name it, to make it go farther. Add more salt to this one though. Don't buy canned pumpkin PIE filling by mistake. I will say that's a mistake you only make once.

Medium Spoons

Singapore Noodles With Crispy Tofu*

VERY cheap, which is probably why it's on a website called Good and Cheap lol. I highly recommend that website if you're on a tight budget, it has absolutely saved my butt a few times. Go easy on the sriracha unless you crave the burn though.

Vegan Butter Chicken (with Amazing Tofu)*

This is a recent favourite. I have some issues with dairy (see... the reason I'm typing this lol) and vegan recipes are kind of helpful because they don't have dairy. Also, I like tofu. This is nice and warm and comforting. Also pretty cheap!

Bacon Brussels Sprouts Fried Rice

Ok I know what you're thinking. "Brussel sprouts? Aren't those disgus-" and that is where you stop because I am looking at you with murderous intent. This is the recipe that made brussel sprouts my favourite vegetable, because the trick is ADDING OIL AND FLAVOR. And NOT. BOILING. THEM. EVER. Fry them! Or bake them in the oven! Do not turn them into horrible goop. Anyways. I love this recipe so much, and there was a period when I was making it, like, every two weeks. Fairly cheap, easy, and so so so comforting and tasty. Also alternatively fry some brussel sprouts in a pan with butter - ok ok ok I'll stop.

Challah Bread

My go to, no fail, I-WILL-make-you-love-me bread recipe. Bread can be tricky and intimidating to figure out because there's a fair amount of intuition with it - I'm not great at it yet. But this recipe has enough other things in it that it's pretty fool proof, and oh my god it's so good guys. It's so lovely. It single-handedly won over the extended family of my partner. Also it'll get fucking huge so fair warning, you'll have a LOT.

Pumpkin Chili

The only chili I make. I'm serious. You can follow it exactly and it will be amazing every time. Can you tell I love pumpkin yet? This is rich and smoky and uuughhh I love it. It takes some time (chopping everything and measuring, mostly) but it's so good and makes a ton of food.

Chickpea Casserole with Lemon, Herbs, and Shallots

You want an actually vegetarian casserole? More importantly, you want leftovers for the next 3 weeks? This is your friend. Takes some time to put all of the ingredients together, but man is it worth it for the amount of food it makes, and it's really nice and fresh.

Twice Baked Chicken Pot Pie Potatoes With Crispy Bacon

Do you like chicken pot pie? This is chicken pot pie, but a million times easier and without needing to make pastry (my partner has to make the pastry in our apartment. Mine is like cardboard). It makes a pie filling's worth of sauce, and I usually bake like 5 potatoes at a time and then keep the sauce separate in the fridge and eat it for a week. You can leave some of the things out if you like and it'll still be good - like in university I didn't want to pay for bacon, so I left it out. Or add something else! Sausage! Turnip! Peas! A protein substitute! More cheese! The world is your potato.

High Spoons

Dark Chocolate Chunk Raspberry Crumb Muffins

I made these recently and oh man are they good. They're now one of my showing-off baked goods. High spoons because they actually do take a fair amount of ingredients and prep time, but it is worth it. (I got ONE of these before I got sent to the hospital. I'm still bitter)

Three Layer Pumpkin Brownies

These ones definitely need a fair amount of time to make. Not a lot of skill! Just time, because of all the layers and needing to chill them. They are very decadent and rich. And also it makes a ton. I make them for Thanksgiving most of the time. And again featuring my best friend, pumpkin lol.

London Fog Earl Grey Tea Cake

Ok you want to show off? Look frigging fancy? Have a tea party? This makes you look fancy as shit. It does take some time to put together, and you do need to be careful with measurements and baking time because it's pretty delicate. But it's absolutely gorgeous when it turns out - light and delicately flavored and sweet.

Eggplant Fatteh - Lands and Flavors

OK so. Unfortunately I don't have a link right now, because hospital wifi is ehhhhh. BUT. It's so good. It's definitely high spoons, and I don't make it very often, because you will be stuck in the kitchen for a long time. Absolutely use premade pasta sauce instead of making it on the fly, unless you're some kind of wizard. It is worth it though, it's very tasty and filling and has a lot of flavor. My partner actively bribes me to make this because he likes it so much.

The stars next to them note that the recipes are on the cheaper side, because my blog is titled Post Millennial Weirdo for a reason, babes.

Enjoy, folks! I'm going to go back to planning the tattoo I'm getting after this shit is over <3

[fcb4]

One of LeeElla’s coworkers gave her some Moose meat. I took the meat and added minced garlic, grilled onions, cooked bacon, ground pepper, paprika and 1 egg yoke. Grilled them up, placed them on a brioche bun with mayo, spicy mustard, ketchup, cheese, lettuce, grilled mushrooms, avocado, tomatoes and candied jalapeños. THE absolute 💣🔥🔥🔥!

[olympiansally]

YOUR OPINION ON PIZZA TOPPINGS <3 and if you dont like pizza... Favourite pasta sauces????

Send me an ask with “your opinion on _______”

Hello, @undeterminedprocrastinator!

Boy, oh boy I can feel all my entire italian family yelling through me at the same time so i will answer both lmao

Ok so pizza toppings, lets start with the controversial one! Pineapples do NOT belong in pizza, americans are just weird. I said what I said, don’t @ me lmao and look, this is coming from someone who eats sweet pizza behind my grandma’s back jswiksiwkaos

So like i’m not exactly traditional with food. I can enjoy a good strawberry and chocolate sweet pizza and i will go a little insane for an apple cinnamon pizza, specially with caramel (again don’t tell my grandma because she would flip lmao) BUT pineapple is a big nono and on savory pizza? Honestly just no bros!

Do what you want of course, I’m not going to fight anyone over it but I will watch with a little judgement LMAO

Now that that’s aside, I tend to like good classic pizza, cheese is in fact necessary for a good pizza and tomato sauce is what makes a pizza truly good - like dough is important sure but dip stale bread in good tomato sauce and that shit will still taste good so yk tomato sauce > dough - which is not what you asked at all but ask me about food and I go off sorry lmao

Anyway! Top toppings so to speak are def tomato (if you consider that a toping because it’s just necessary to me lmao) and sausage (calabrese particularly just <3). If we wanna get fancy i like smt spinach and prosciutto di parma too, but yk only on fancy days, otherwise sausage-cheese-tomato is the regular

Also! Do not come near me with onions as pizza topping i am SO against that, but it is a classic so i have to accept it, i just will NOT eat that shit - like ever lmao

Ok I thing that’s more than enough on pizza toppings lmao, so pasta sauces now!

I love myself some classics: bolognese, bechamel, pesto, marinara... Btw try marinara with pesto if you want to be spiritually transported to an italian grandma’s kitchen. I also love a well made white sauce, but it has to be well made because that one is surprisingly easy to fuck up and make hella bland

My absolute favorite rn is smt i’ve been making with a bechamel base, lots of paprika and a little curry - trust me it will change your life and goes well with everything: chicken, sausage, beef, salmon, mushrooms, everything!!

I am so SO passionate about cooking that i do tend to talk way too much about it when prompted lmao but ask me anything food to cheer me up because i will go 🤩🥰 and talk for hours lmao and like i love cooking and having ppl cook for me, food is so my beloved <3 it’s just how i was raised idk jswiksiwkaos but that’s how it is, if I say that i’ll cook for you i’m literally straight up just saying that I love you <3

So i apologize for the long ass answer but i fr can’t help it ksiwksiskaiksis also, you legit made me order pizza because of how much i talked about it so that will now be my dinner lmao

[madscientiststvstatic]

Pasta sauce recipe

I should disclaim before we get into it, I don’t use measurements or a real recipe, I just wing it because creativity is the joy of cooking

(The stuff that’s starred is the stuff that’s absolutely necessary, although you don’t really need olive oil if you don’t use veggies. Everything else you can mix and match or whatever)

Ingredients

Olive oil ★

Garlic

Tomatoe sauce★

Diced tomatoes

Green bell pepper

Zucchini

Yellow squash

Carrots or baby carrots

Mushrooms

Red onions

White onions

Ground beef

Salt★

Black Pepper★

Rosemary

Marjoram

Thyme

Sage

Oregano

Basil

Parsley

Chrushed red pepper

Paprika

Directions

Chop up any veggies you wanna use, you don’t have to use them all (or any of you don’t want) so feel free to mix and match

Put a large saucepan over medium high heat. Add olive oil, just enough as to cover the bottom of the pan

Crush in some garlic. However much you want. I’d recommend 2 cloves but if you’re a garlic fanatic add as many as you desire and if you hate garlic don’t add any

Add the veggies. Let them cook until soft, stir constantly. Add more oil if needed

Bring the heat down to low and add tomatoes sauce and diced tomatoes. Let it simmer

Add salt and pepper to taste

Start adding the herbs and spices— again you can mix and match. What I do is I taste the sauce while smelling a specific herb or spice to see if the combination of the suace and spice/herb is pleasant, then I add how ever much I think is necessary of that spice/herb. Stir occasionally

In a separate pan, brown the meat if you want meat. Drain the grease and add it to the sauce.

Cover the pan with a lid, let the sauce simmer on the lowest setting possible until it’s time to eat. Serve with pasta and Italian cheese (I recomend an aged Parmesan)

[eddiegirls]

do you have some ~easy recipes to make? i want to learn how to cook but i always find myself too tired to make anything when i get home from work /:

hello my friend! so what i find the easiest to throw together is a stir fry bc you can really use any protein and veggies, and it’s usually done in the time it takes to cook the rice. 

here’s my stir fry ~formula:

1. start the rice first, bc it takes longest. i use sticky/sushi rice, but anything will work, and you can also do quinoa/another grain. here’s a rice cooking guide!

2. if you’re using tofu (which i usually do), press it right away to drain the water. i use extra firm tofu, and i wrap it in many paper towels, then i putting a cutting board with a heavy pan/book/whatever i can find on top. extra firm usually only needs 15 mins to press, but it won’t hurt to leave it until you’re ready to cook. you can use chicken/fish/shrimp/beef/pork/etc, whichever’s easiest.

3. cut your vegetables. you can literally use anything! i put garlic in everything, but everything else varies. some ideas: onions or green onions, broccoli, green beans, asparagus, bell peppers, carrots, bok choy, snap peas/snow peas, baby corn, water chestnuts (they come canned!), mushrooms, etc. frozen veggies or the pre-cut packs in the produce section are a good idea if you don’t want to chop or don’t have time. 

4. cook your protein. for tofu, i usually cut it into cubes and coat them in some flour seasoned with whatever spices i feel like (mine is usually salt, pepper, garlic powder, onion powder, cayenne, and smoked paprika). then i fry it in some vegetable oil. it usually takes like...5 mins on each side, but i generally get lazy and don’t cook every side of every cube lol. you can use pretty much any protein and there’s youtube tutorials for the best way to pan fry all of them. you can also buy a rotisserie chicken from the deli and shred it, or frozen pre-cooked meats, which’ll both save a lot of time.

5. while the tofu/whatever’s cooking, make a sauce. mine is usually a random, unmeasured combination of: soy sauce, honey, some kind of chili sauce (sambal is my fave), garlic powder, rice vinegar, and sesame oil. you can 100% buy a premade stir fry sauce to make your life easier (kikkoman makes good ones, they’re usually in the asian foods section). if you wanna make your own, just start with like...1/3-1/2 cup of soy sauce and add stuff until it tastes good. it’s honestly very hard to mess up. 

6. remove protein from pan and cook veggies. as a general rule, hard vegetables take longest. put stuff like broccoli and asparagus in first, then onions, then softer things like bok choy. if you can’t tell if something’s done cooking, stick a fork in and feel how soft it is. if you still can’t tell, taste it. if you’re using frozen, follow instructions on the package. put the garlic in LAST or else it’ll most definitely burn and you’ll be sad. 

7. put protein back in w the veggies and pour in the sauce. cook it for a few mins to thicken it up. if you want, you can combine a tablespoon of corn starch and a tablespoon of cold water to help it thicken, but i wouldn’t recommend that if you’re gonna eat it again the next day, bc the corn starch makes it kinda gummy later on. 

8. serve over rice. i sometimes add a fried egg on top! 

that was longer than i intended.........and i am not done

here’s some places i usually find easy recipes:

my absolute queen budget bytes

honestly...buzzfeed tasty has good & quick one pot recipes

binging with babish’s basics series is very good for learning how to cook

i don’t really like to give conde nast my money, especially bon appetit, but i use an ad blocker to go on their basically site. every recipe is 10 ingredients or less!

pro home cooks, which used to be called brothers green - he makes, like, everything, but a lot of his vids focus on cheap and easy meals. (i haven’t watched any of his meal prep vids but i bet they’re good)

if you have a day, or even a few hours, every week that you can set aside, you might wanna look into meal prep. you don’t even have to prep entire meals; just pre-cutting all your veggies and portioning them into containers makes cooking after work/school feel so much easier. 

here are some meal prepping youtubers:

mind over munch - i s2g this woman is like the queen of meal prepping. she’s also like way too perky but it’s fine bc her vids are VERY helpful even if you don’t wanna make the exact meals she makes

goodful’s professional meal prepper series - she gets paid to go to ppl’s homes and meal prep for them, and she shares a lot of easy recipes that are good for prepping and also just general tips for the best ways to cook and store stuff!

and finally here’s some easy stuff i make when i’m lazy:

i boil water for pasta, i chop up broccoli into tiny little pieces and throw it in the boiling water with the pasta when there’s like 4 mins left. i drain it, put it back in the pan, and add butter, italian cheese(s), garlic powder or a garlic herb seasoning blend, salt, and pepper. it’s so good.

premade gnocchi with jarred sauce or storebought pesto, served w whatever vegetable will take the least time to cook (i had this today with asparagus lol)

canned salmon burgers! 

tuna & mayo mixed w rice, top w eggs and nori if i have it (thank u @oddesteyecircle)

smashed chickpea salad - i take a can of chickpeas and smash em w a potato masher, then i add mayo, dijon mustard, lemon juice to taste, and whatever spices i feel like (usually salt, pepper, garlic powder, onion powder, cumin, cayenne, paprika, turmeric bc i like the color it adds lol). serve on toasted bread w/ whatever you like on sandwiches (i do tomatoes, hima usually does cucumber slices and spinach)

this doesn’t count as cooking really but the chipotle black bean burgers from don lee farms (we get them at costco) are incredible. i usually make em w frozen fries and microwave steamed broccoli (if u haven’t caught on i love broccoli)

bfast for dinner (pancakes from a box, scrambled eggs, bacon/sausage, maybe some potatoes)

aaaand i think that’s all i have to say! when in doubt, u can always ALWAYS find a recipe on youtube for literally anything. i hope this was helpful!!!!!!!

[my-52-weeks-with-christie]

Cooking With Christie: Leftover Chicken & Veggie Soup

Recipe: So this is my wing-it soup recipe. Using homemade chicken stock (which is seriously easy to make - it just takes time - and you can get the absolute most out of either a baked chicken or a rotisserie chicken from the market) add shredded leftover chicken meat. Then slice up the veggies in your crisper I usually use - carrots, mushrooms, tomatoes (sometimes), peppers (sometimes) and shallot (not too much). 

Then add a can of drained corn, to add a bit of sweetness - parsley, garlic, celery salt, bay leaf, sweet paprika, turmeric and black pepper. Let simmer for a half hour or so - then serve with a slice of buttered bread.

Christie: This leftover throw together is something I could see Miss Marple making to clean out her fridge right before a shopping day or to stretch out her ingredients on hand to make the most of them!

[morgandria]

Them November Witches are coming down tonight - we had sideways rain and wild wind all day, and when the wind direction changes overnight into the morning, it’ll turn to snow. I am so ready for that change of wind. I have been patiently waiting (I mean, WTF was that week where it was bloody 70°?), but I honestly like changing my shrines up for the season. The Cailleach is always eagerly awaited, and welcomed heartily when she arrives.

I feel like we spent today eating. Food is usually so bloody awful to deal with that I haven’t really enjoyed eating in a while. On bad days I’m not eating much, and it’s whatever I can quickly prepared and easily digest, rather than something more healthy. My meds are part of that, but I need to get my iron tested because I suspect it is low again. I am practically transparent, often short of breath, very low physical stamina, my hair’s coming out again, I’m frequently blue in my nailbeds and lips, etc. I am hoping it’s not bad enough to need IV infusions again, but might be something I can catch if I up my intake of fish, or get some B12 injections.

But back to food. I decided this weekend I was making one of my favorite soups - mushroom goulash. I have been meaning to make this for a while, but it’s a soup that needs the right kind of weather. Knowing this storm was blowing in, it was perfect. Usually it has pork or beef in it, but this time I wanted to make a vegetarian version. I just doubled the amount of mushrooms - like, I used two entire packages from Costco - and cooked some sausage on the side for J to throw into his.

Friends, this was DELICIOUS. I like it better without the meat. SO happy. The website I got the recipe from is long gone, so I’m gonna share it here. The way I make it isn’t the original anyway. It makes a sizeable amount of soup - for two of us it’s easily a hearty supper with a couple days’ worth of leftovers. And it is absolutely better the next day.

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Mushroom Goulash Soup

1 lb (500 g) lean ground pork or beef (or replace with 24. oz of mushrooms chopped into a rough dice - it makes the texture feel more meaty. I like brown mushrooms, but anything works.)

2 tbsp. vegetable oil, (or butter, or both) 1 onion, diced (Size is your call. I like it fairly finely diced.) 24 oz. of mushrooms (If you are replacing meat with mushrooms, you absolutely need all 48 oz. These don’t have to be diced - I just quarter mine. Having a mix of sizes makes a good texture.)

Garlic, minced. (Like the onion, it’s up to your taste. I usually add at least a tablespoon, and probably closer to two.) 4 tsp. caraway seeds 2 tbsp.sweet paprika (I use a smoked sweet paprika.) 1 tbsp. dried marjoram or oregano 1 tsp.freshly ground pepper

1 can (19 oz./540 ml) tomatoes (Go for diced - if you use whole, you’ll have to smash them with a potato masher to break them up.) 8 cups broth (This is roughly 2 cartons. It’s beef if you’re using meat, and veg if you’re going meatless. Go for reduced salt if you can.) 2 large potatoes, peeled and diced 2-3 medium carrots, peeled and diced (I swapped out one carrot for a parsnip, which was very tasty.)

1 can (5.5 oz./156 ml. size) of tomato paste Lemon juice (To taste. I usually add around 3 tbsp.)

Sour cream (for garnish) One sweet-ish/hot-ish pepper. (For garnish. I usually get Cubanelle, since that’s what we have in our grocery stores. Honestly, it’s optional, so don’t feel like you have to have it. It just adds a little heat and a crunchy contrast.)

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I try to do all the chopping first, before I really start cooking.  Mise en place is your friend.

In large Dutch oven or stockpot, sauté pork over medium-high heat until no longer pink. Skim off any fat. (If you are using mushrooms in place of meat, skip to the next step.)

Add oil or butter to pot and let it heat on medium-low before you toss your onions in. Once the onions are softened and translucent, throw in the mushrooms and garlic. You want to get the moisture out, to the point where the bottom of the pot is mostly dry. (Don’t worry if you let it get brown and stuck to the bottom, as long as it’s not scorched.)

While the onion and mushroom mix is cooking, put your caraway seeds in a sandwich bag and use something heavy to crush them a bit. (You don’t want dust - you’re just looking to crack them a bit so they release their oil into the soup.) When the mushrooms and onions are cooked down, stir in the caraway, paprika, marjoram/oregano, and pepper. Cook it for a couple minutes, and then add your tomatoes, potatoes and carrots. Mix it around a couple times before throwing in all your broth.

Cover your pot and bring to a boil, then reduce the heat and simmer for about an hour. Use the time while it’s cooking to de-seed and chop your pepper, if you want it. When the soup is close to done, stir in the tomato paste. I let it cook into the broth for a few minutes before I add the lemon juice and turn the heat off completely. (It might not need lemon juice, so taste it and decide if you need/want something to cut the sweetness from the carrots and/or the richness of the broth.)

That’s it. Ladle yourself up a bowl, throw in some sour cream, chuck in some pepper sticks. It’s awesome served up with rye bread or rye toast, but we also like it with Ryvita crispbread.

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It’s not as complicated as it looks all written out, honest! Give it a try if you’re in the mood for a warm bowl of something yummy. I’m hoping my next bowl will see the Witches and their snow in.

[pargolettasworld]

Gettin’ To Know You

And other Rogers and Hammerstein classics.  @val-mora asked, and, uncommonly, I’ve decided to answer:

Relationship Status:  Single

Favorite color:  Royal blue, probably.  That really saturated, rich color that looks good on absolutely everybody.

Three favorite foods:  Mushrooms cooked in a Hungarian tomato-paprika wine sauce, good chocolate chip cookies, oil-popped popcorn with just a light dusting of salt.

Song stuck in my head:  “One Tin Soldier.”

Last thing I Googled:  The history of snipers.

Time:  9:00 AM

Dream trip:  One day, my sister and I will go on a Sister Trip to Turkey and Greece.

Anything I really want:  To return to the UK.