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#Pantry recipe
lettuce-eat-13 · 2 years
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What's new in the kitchen at Lettuce Eat? A delicious spinach Alfredo spaghetti with easy potatoes soup. #lettuceeat
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moghedien · 3 months
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ok but as a white person who grew up in a rice eating culture (Cajun), hearing other white people who didn’t grow up eating rice often talk about rice is sometimes the most maddening/insane experience
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angelmush · 2 months
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meals for this week:
i missed 5 days of work bc i was out of town for bianca's birthday last week so it's going to be extra scrappy cooking this week (thank u god for giving me a freezer <3)
a golden roasted mushroom pasta dish with goat cheese and lemon and chives, i want to use some kind of short pasta shape with lots of chew to it :3
i've got a whole chicken in the freezer, i want to make another roast chicken with potatoes and then cook some dinosaur kale in the schmaltz, i made it a bit too salty last time but it was DELICIOUS so i know how to adjust my seasoning a little bit better now
i have a big bag of shrimp i had to freeze a couple weeks ago so i am thinking of poaching some juicy shrimp with herbs and lemon and garlic and ginger and putting it on top of some cold noodles, either with a spicy sesame or spicy peanut sauce, with shredded cabbage and tons of herbs
i also will make a caramelized onion, sausage, and egg breakfast sandwich for dinner with hot sauce and arugula, it's fast and easy and savory and sooo filling and delicious and i already have a tube of breakfast sausage in the freezer i can thaw
getting chocolate covered strawberry supplies bc even tho we agreed to not spend money on gifts for each other for valentine's day, i still want 2 decorate and make a little treat for my gf
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fireflowersims · 5 months
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Honestly, ppl make bread too complicated
Yeast this additives that, rising time, kneading, moisture content whatevs
And sure, there's def a science behind it, but you can actually make pretty simple bread.
Take flour, take water, get some salt and something to flavor it with (herbs, spices or even bouillon cubes will do in a pinch) and some fat. Mix flour with flavorings, mix in some fat like oil or butter, then add water and knead. How much? Whatever feels right.
Shape it into disks, fry in a pan. no need to bother with temperatures, just put it somewhat high.
Bam! Bread.
It's a great recipe for when you have barely anything left in your pantry or when basically everything is too expensive. You don't need anything fancy to make it. Just flour, fat and fluid. Flavorings are optional but recommended.
Remember the formula: flour, fluid, fat and flavoring = flatbread (FFFF=F)
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runawaymun · 7 months
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as a neurodivergent disabled person who struggles to feed myself i recently got back into casseroles and they are great who decided they weren't. come out. I just wanna talk.
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apeekintothepantry · 1 month
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I first made this 1948 Sweet Story Cake on my blog five years ago for Valentine's Day. You can check out the post on A Peek into the Pantry over here!
This year, I decided to do a twist on it. I'm not a particularly good cake decorator, and frosting can sometimes be a little much when you're just looking for something sweet, so I thought why not try this as a loaf cake? The result was pretty perfect: the cake has a light texture, but is relatively dense and holds its shape well. The flavor is sweet but subtle, and I've been devouring both loaves with cups of tea all week. I'm so sad we're down to essentially the last slice!
If you want to try it for yourself, here's the recipe, adapted from the 1948 Spry ad where it first was posted!
Sweet Story Cake
2 ½ cups sifted cake flour 1 ½ cups sugar 3 ½ tsp baking powder 1 tsp salt ½ cup shortening ¾ cup milk ¼ cup maraschino cherry juice 1 tsp vanilla 2 tsp almond extract 4 egg whites, unbeaten 18 maraschino cherries, well-drained and finely chopped ½ cup walnuts
Sift dry ingredients together in a bowl. Add shortening. Combine milk and cherry juice and pour all but 1/4 cup of this mixture into the bowl. Mix with a mixer on low for two minutes. Add remaining liquid and egg whites, and mix for another two minutes. Fold in cherries and nuts. Pour batter into two greased loaf pans and bake for approximately 45 minutes in a 350 degree oven.
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saltandlavenderblog · 22 hours
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Honey garlic soy sauce pork chops
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greyias · 11 months
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For Jonathan 😘
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Made while listening to the first episode of Re: Dracula, which is absolutely fantastic! Loving the actors’ take on both Jonathan and Dracula
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whatimdoing-here · 5 months
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My cookies never turn out like Tumblr pictures 😂
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thesaintelectric · 18 days
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everyday the nyt food section reveals another insane item i am supposed to have in my 'pantry', today it is dates, tomorrow who knows ? dragon fruit ? quail eggs ?
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aroacehanzawa · 8 months
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can't stand white people they don't know the concept of bowl of rice + a side of Just Fry Some Whatever With Onion/Garlic And Oil
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pepsinister · 1 month
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behold my glop
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corbinite · 2 months
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coconut cream my beloved
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cylentlycrafting · 11 months
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Recipe: Empty Your Pantry Burrito Bowls
Hey, guys! Here's another recipe I made very recently! There will be images included at the end of the post.
The entire inspiration for this recipe is to empty your pantry or freezer! I have a TON of beans, frozen potatoes, and instant brown rice, so I got some of it used up in this recipe! I will also say this is higher calorie, but I struggle to get all my calories in as most days I don't feel that hungry, but you can always cut the calories by removing rice and putting in WAY more veggies!
*This recipe is also fairly easy to make vegan or vegetarian, just replace the ground chicken with plant-based meat or lentils, and replace the beef broth with vegetable broth or stock!
Total Cost: $13.49
Cost per Serving (5 Servings): $2.70
Calories per Serving (5 Servings): 709
Ingredients:
1 LB Perdue Ground Chicken ($3.64)
1 Bag Bird's Eye Oven Roasters Sweet Potatoes Carrots & Red Potatoes ($2.97, was on sale)
5 Servings (1/2 cup dry) Great Value Instant Brown Rice: $.90
1 Can Great Value Chickpeas: $.78
2 Cans Great Value No Salt Added Dark Red Kidney Beans: $1.56
1 10oz Can Rotel No Salt Added: $1.24
1.5 Cups Great Value Unsalted Beef Broth: $.50
1 Orange Bell Pepper: $1 (got it in a pack of 3 for $3)
2 Servings Great Value Seasoning Blend Frozen: $.70
2 TBPS Great Value Classic Olive Oil: $.20
Seasoning for Rice: Onion Powder, Garlic Powder, Cumin, Chili Powder, Paprika, a SMALL amount of Cayenne, Black Pepper, added Accent when finished.
Seasoning for Chicken and Veggies in Pot: The exact same minus Cayenne, but added Accent while it was cooking.
I HIGHLY recommend following the instructions on the packaging for any rice you use and if you plan to bake your veggies! (Or look up a recommended cook time.)
I followed the directions on the Oven Roasters, making sure to preheat my oven before I started prepping anything else. I lined a pan with aluminum foil (highly recommend doing that for easier cleanup! It saves me HELLA time.), tossed the veggies on, and gave them a light spray with canned olive oil. This is not necessary and does not add any calories, but I like crisping my veggies up a little so they hold their crunch when I freeze them.
After getting that into the oven, I put the broth and water for the rice on to boil (I counted the broth into the rice's needed water), then got my olive oil heating to medium heat in a large pot. You want a pot big enough to hold everything but the rice and oven veggies!
When the olive oil is heated, add the frozen seasoning blend (or onions, onions and peppers, etc) and give it roughly 5 minutes to cook and thaw the onions before adding the bell pepper. After adding the bell pepper, give the mixture another 5 minutes to sweat the vegetables.
When the water is boiling, get your rice in.
After the veggies have sweated, get the ground chicken in the pot. Season both the rice and the chicken veggie mixture. (I go pretty heavy with seasoning as I don't add salt to anything due to my diet.)
Set your rice and the oven veggies to the side, and turn your full attention to the chicken mixture.
When the chicken is about 3/4ths of the way cooked (most of it has changed color, there can still be some pink just not much), add in your chickpeas. This gives them time to soften a little and start soaking in all that seasoning. You can add the Rotel and beans in now as well, or wait till the chicken is starting to brown.
I believe I gave it an additional 15-20 minutes to let the flavors mix and merry.
When everything is done, either serve with the chicken mix on top of the rice and oven veggies, or if you meal plan like I do, I used those long rectangular bowls that have no sections, and put my rice on one side, the chicken mixture on the other, and the oven veggies on top of the middle area!
Hope you enjoy <3
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kinnoth · 5 months
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"ginger chicken white beans soup"
-1/4 lb ground chicken
-1 knob ginger (grated)
-scallions (2 stalks)
-1 cup white beans (i had these in my pantry but i'm sure any white bean, hell any bean, will probably do)
-1 smallish/mediumish red bell pepper (or bell pepper of any colour)
-1 small onion
-2 tsp herbs de provence
soak beans if they are dry; drain beans if they are canned
saute chopped onion with scallions, ginger, and chicken. add chopped bell pepper when onions are fragrant. stir fry until peppers are starting to get soft. add beans with bean water.
stir in herbs de provence. let simmer until beans are tender. salt and pepper accordingly. add extra water if "soup" is too dry.
serve with your preferred starch (mine is rice)
serves 2 wives
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ioannemos · 1 year
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i have overripe bananas and choice paralysis, help a gal out
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