#and grated Parmesan cheese. leftovers

[designyourfashion]

Pasta Con Sarde (Pasta with Sardines)

#Simple and fast to make #this pasta con sarde recipe celebrates its Italian heritage with a topping that combines olive oil #garlic #canned sardines #parsley #bread crumbs #and grated Parmesan cheese. leftovers #italy #topping #relatives #cuisine #dish #sardines

[kedreeva]

My mom ditched several pounds of tomatoes from her garden on me, so I did the only sensible thing and made fresh pasta sauce from scratch. I feel like I should actually plant a garden and grow some goddamn tomatoes because this shit is about a thousand times more flavorful than what I've been eating all my life.

I blanched the tomatoes (bring water to boil, remove stem core from tomato, put in boiling water for like 30 seconds, transfer to cold water, skin basically falls off), and put them into a food processor with olive oil, fresh basil, salt, and a few garlic cloves, then moved that to a sauce pan to reduce with mushrooms and red wine, and I ended up adding some dried thyme, sugar, garlic and onion powders, smoked paprika powder, some grated parmesan, and a tiny smidge of baking soda. If I had had any oregano I would have added that, but I didn't.

Anyway I'm going to use this tonight with leftover rotisserie chicken shredded up with some elbow macaroni and mozzarella cheese and stuff.

#cooking #recipes #food

[angelkin-food-cake]

Cauliflower and Potato Croquettes with Cheese

½ lb. (250g) potatoes, peeled and chopped

7 oz. (200g) cauliflower, divided into florets

1½ cups parsley, chopped

1 egg yolk

1 Tbsp. of olive oil

1 cup (80g) parmesan cheese, finely grated

½ cup (60g) mozzarella, grated

salt and pepper, to taste

2 eggs, beaten

⅓ cup of flour

⅔ cup breadcrumbs or panko

frying oil

Boil the potatoes in salted water. When they are soft, remove them to a strainer, put the cauliflower florets in the same water and cook them for 2-3 minutes (they should become firm), then drain. When they cool down (you can cook them the day before or use leftovers from dinner), mash the potatoes into puree and chop the cauliflower finely. Place the potatoes and chopped cauliflower in a bowl and mix with the remaining ingredients - parsley, yolk, olive oil and both cheeses. Season with salt and pepper to taste.

Form oblong croquettes. Use a measuring cup, e.g. 1/4 cup, to make sure they are the same size. Coat each one in flour, egg and finally breadcrumbs.

Heat a large amount of oil - a fryer would be ideal, but a deep, small (because you will use less oil) frying pan will also work. Fry the croquettes in batches, if you do it in a pan, turning them so that they brown evenly on all sides. After frying, place them on a paper towel. Serve with an aioli.

#angelkin #food #appetizer #brunch #lunch #snack #side dish #vegetarian #vegetable #potoato #cauliflower #parsley #egg #olive oil #cheese #flour #panko #glitchkin #herokin #kitsunekin #moutainkin #spring

[dreaminginthedeepsouth]

LENTIL SPINACH SOUP

This is a great dinner party soup.  I serve sausages on the side and they can be cut up and put into the soup for leftovers.  I serve Italian Sausages, chicken sausages [with feta and spinach] and field roast, which is fake sausage.  It was 27 degrees outside tonight and my guests enjoyed the heartiness of the meal.  Served with salad and focaccia which I started at 10 in the morning.  There was plenty of time for the bread to rise and the soup to simmer.  Not a lot of work and a lovely meal. I doubled the recipe to feed 9 people. The Soup 1 cup green or brown lentils cleaned and rinsed 1 bay leaf 1 celery stalk diced into 1/4 inch squares 7 cups of water salt 3 Tbsp. olive oil 1 large red onion finely diced 2 cloves garlic, minced 3 Tbsp. parsley, chopped 3 medium tomatoes, fresh or canned, peeled, seeded and chopped, juice reserved 1 bunch spinach, [about a pound] stems removed and leaves washed Red wine vinegar or sherry vinegar to taste Pepper Asiago or Parmesan cheese, grated

Put the lentils, bay leaf and celery in a soup pot with the water, reserved juice from the tomatoes and 1/2 tsp. salt. Bring to a boil and scoop off any foam that forms on the surface, then lower the heat to slow boil. While the lentils are cooking, heat the oil in a skillet and add the onion and 1/2 tsp. salt: cook briskly for a few minutes, lower the heat and stir in garlic and parsley.  Continue cooking until the onion is soft. Add the tomatoes and cook for 5 minutes, then combine with the cooking lentils.

Cut the spinach leaves into 1/2 inch strips, there should be about 4 cups.  When the lentils are soft, stir in the spinach by handfuls.  Once it has cooked down, thin the soup, if necessary, by adding more water, and taste for salt.

Simmer the soup 5 minutes; then add vinegar to taste, to brighten the flavors.  Serve with freshly ground black pepper and Asiago or Parmesan cheese, or a spoonful of creme fraiche.

Serves 4-6

[From The Greens Cookbook by Deborah Madison and Edward Espe Brown]

#recipes #Continual feasts #soup #The Greens Cookbook

[stop-stealing-my-username]

I'm bored and it's like 2AM so here's some mid/low effort food, mostly cause I hope it helps someone but also so I can have a list I can reference quickly when I don't know what to cook/get in a slump and can't put much effort into cooking

Broccoli and rice

- Cup of broccoli (or more, I like more)

- Butter (salted or unsalted or margarine, just some kind of oil, whatever you have lying around)

- Some kind of instant rice (I usually use minute rice for rushed meal prep so keep that in mind during the instructions)

- Curry powder

- Boullion cubes

- Optional; garlic powder, onion powder, and parmesan

1) Start making your rice (minute rice usually has a 1:1 ratio of water and rice)

Add curry powder (measure with your heart) and boullion cube to the hot water before the rice (for the cubes I use, one cube = about 2 cups of stock, so I cut them roughly into quarters to adjust when cooking only for myself)

Leave it alone. Seriously leave it alone until you are done cooking do not touch it you don't need to touch it.

2) Cut or rip apart your broccoli into bite sized chunks

3) Heat a pan over medium heat

Melt some butter (again, measure with your heart. Mostly because I genuinely did not and never have measured this; the important thing is making sure you have enough so nothing sticks)

Chuck in your broccoli

Cook until most of the broccoli is crispy and browned

Take off the heat (add garlic powder, onion powder, and parmesan here)

4) Chuck broccoli and rice onto a plate or into a bowl

*Asparagus is really good cooked like this too if you want to add it or sub out some of the broccoli

Tortilla Pizza

- Tortillas (Two large tortillas is what I usually have lying around and is a meal for me, this is surprisingly filling for what it is)

- Pizza sauce

- Grated cheese

- Optional; literally any other topping you have the time and energy to prepare

1) Set oven to 350°F

2) Spread sauce on tortillas; add cheese and any other toppings

3) Bake for about five minutes

*I'd put this on parchment paper and just bake directly on the rack of your oven; idk about you but I don't have a pan that comfortably fits two large tortillas

*Keep an eye on this while it bakes; you may need to go a little longer, but don't let the edges get too brown, tortillas burn easily

Meat and Cheese Board (Grownup lunchables/"Whatever I had in the fridge")

- Block or sliced cheese

- Fruit (Apples and grapes immediately come to mind)

- Jam/jelly/marmalade (World's your oyster; I like fig marmalade and dandelion jelly, they go well with apples and cheddar)

- Crackers

- Deli meat (Turkey/chicken breast slices my go to; even better if you have real turkey/chicken breast leftover from another meal)

- Crackers (Any kind; triscuits, saltines, melba toast, pretzel crackers, crusty bread, whatever)

- Optional; peanut butter, cream cheese

1) Measure ingredients with your heart; what can you/want to eat?

2) Cut fruit and cheese into bite sized pieces

3) Put any jam, jelly, marmalade, or other spreads/dips into bowls (or drop directly on your plate/cutting board for less cleanup)

4) Put everything either on a plate or the cutting board you used

*Yes this is a valid dinner, it does not matter that it's just a bunch of random shit thrown on a plate. It has fruit. It has protein. It has carbs. It has fats. It has things you like. It is both body nourishing and soul nourishing. It is a good dinner.

*Sub out or add things where you see fit. Peanut butter can become almond or soy butter, apples can become pears, add some vegetables, use any kind of cheese you want/have at home, if you have leftover meat from last night use that instead, don't use meat at all; this is my favourite "I don't know what to make" meal because you literally can't fuck it up and best case scenario you only have to wash a knife, a cutting board, and whatever utensils you used to scoop out any jam or peanut butter

Mason jar noodles

- 1L Mason jar

- Rice noodles (I use the ones that are already separated into single serves because I cannot for the life of me accurately measure how much rice noodle one person can eat

- Vegetables (frozen or fresh, whatever you have/can manage today. I like broccoli, baby corn, and peppers)

- Cooked chicken breast, shredded or cut into chunks

- 1 tbs low sodium soy sauce

- 1 tbs sriracha

- Chicken stock cubes

- Minced garlic (maybe like a teaspoon or two? I never measure this)

1) Cut vegetables into bite sized chunks and chuck them into the mason jar (if they're frozen and already bite sized just go ahead and chuck them into the jar. Measure with your heart, only you know how much vegetable you want)

2) Put sriracha, soy sauce, garlic, stock cube, and chicken into the jar and mix everything around. Rest rice noodles on top (as mentioned before, my stock cubes would make a lot more chicken broth than I need; I usually cut them in half but it usually ends up being a little too much)

3) Close up the jar, store in fridge until ready to eat. When it's food time, pour in enough hot water to cover the noodles (I eat straight out of the jar with chopsticks but it's a lot easier to pour them into a bowl if you can

*Bring your jar to room temperature before eating; I am begging you to not subject your glass jar to thermal shock and end up with glass in your hands

*Disclaimer that I heard this one from a dietician on YouTube (Nutrition By Kylie), and that this was intended to be meal prep and eaten at a later time, but nobody stops me from just chucking everything into a bowl and eating it then and there so nobody is going to stop you (maybe take some time on a good day/a day you aren't busy and prep a few of these ahead of time so that you can just pour boiling water into a jar and you have food ready to go on days you just can't cook for one reason or another)

Chicken Wraps

- Chicken strips (or nuggets, or chicken burgers, or leftover chicken breast; any chicken that you don't have to do much with, I just like crispy chicken so that's what I wrote)

- Tortillas

- Lettuce

- Sauce of choice (I like caesar or ranch)

- Shredded cheese

- Optional; bacon and tomato

1) Cook chicken strips according to directions (or cut/shred and reheat chicken breast)

2) Tear or cut lettuce into shreds (or just use the whole leaf, I don't bother cutting it half the time)

3) Put everything on a tortilla; roll it up

*Obviously not the end-all-be-all of chicken wrap possibilities, change whatever you want about it, this is just a reminder that you can do something ~different~ with and add to your chicken strips if you're getting sick of them

Yogurt (Hey, sometimes the simple stuff escapes us when we're overwhelmed)

- Cup of vanilla greek yogurt (or whatever you have lying around, my family just always has greek yogurt and it has a decent protein content)

- Berries (blackberries, raspberries, and blueberries don't need to be cut; strawberries don't *need* to be cut but I'd suggest it if they're a decent size)

- Granola (crush up a crunchy granola bar if you really want to)

- Optional; honey, dandelion jelly, some kind of jam, etc.

1) Put yogurt in a bowl

2) Sprinkle on granola

3) Throw berries and optional honey/dandelion jelly/jam on top

*I use enough granola to make a layer on top of my yogurt but I also love granola a little too much to be normal; one serving for most store bought granola is roughly 1/4 cup

*I cover about half of my bowl with fruit

*Home made granola is also 1000x better than store bought and if you have not made your own before please try it at least once

Ready Made Food

*Also a perfectly valid thing

*They aren't the best nutritionally but the important thing is that you are eating

*If all you can do today is put pizza pockets in the microwave or open a lunchable, you are still eating and that is good

*Focus on eating consistently first we can worry about nutrition later

*Do not feel bad over canned ravioli

#I have no idea if my slow decent into sleepiness is apparent #it might be #i feel like I got less coherent as I went on #anyway #I would once again like to remind you that eating anything at all is still good #and to focus less on “is this the right thing/amount to be eating” and more on “am I going to feel full and satisfied” #This is why I bring up protein content every now and again btw it helps you feel full for longer #self care #quick meals #low effort food #idk who this will reach but my We Don't Talk About Juno post found like 70 people so #okay good night

[johnthestitcher]

Stuffed squid for Christmas Eve. I make this every year! The squids are stuffed with a mixture of ground squids, the tentacles, shrimp, spinach, bread crumbs, egg, and spices. It is much easier to use a pastry bag to fill the bodies than using a spoon. They are braised for 30 minutes in tomato sauce. Served over linguine with freshly grated Parmesan-Reggiano cheese. Always delicious! Recipe by Chef Anne Burrell. I used some leftover stuffing to make squid puffs with croissant dough.

#stuffed squids #christmas eve fish festival #anne burrell #linguine #food porn #grated parmesan cheese

[max--phillips]

Alright, here’s how to make a seafood dish with creamy lemon sauce that doesn’t taste like spoiled milk lmao

Also this barely counts as a recipe, there are pretty much 0 measurements in this. Trust your heart I guess

Lemon! Cream! Scallop! Pasta!

Ingredience:

1 lb of pasta of your choice (I prefer fettuccini/spaghetti/other long pasta for this personally, but you do you)

1 lb of scallops

1 shallot, finely chopped (you can also use half an onion for this if you can’t find shallots!)

However many cloves of garlic your heart desires, my recipe says 5, but just go hog wild. I prefer to grate mine with a Microplane but finely chopped works too!

Zest and juice from either half a lemon, or a whole lemon. Just depends on how intense you want the lemon flavor to be. You control your lemon experience

Some vermouth or dry white wine*

Some heavy cream*

Approximately a cup of shredded parmesan cheese, but like, again, go hog wild. You control your cheese experience

A small handful of chopped fresh parsley, plus extra for garnish if you’re into that

Olive oil

Salt & pepper

* I used about equal parts cream and alcohol, maybe 60% cream 40% alcohol. I completely riffed this recipe so I did not use measuring implements and generally won’t anyway, so idk man just pour until pleased (and taste as you go! You can always add more.)

Prep step: put your pot of water on to boil!

Method:

Thaw if necessary then pat your scallops dry (this lets you get a better sear). Season with salt and pepper. Coat the bottom of a skillet or sauté pan with olive oil, and heat until the oil is shimmery. Place scallops in one layer on the bottom of the pan. Sear about 60 seconds then flip, and sear another 60. Set aside.

In that same pan, sauté shallots and garlic to your liking, then deglaze with a healthy pour of vermouth or white wine. Allow the wine to cook down for a minute or two, then add the cream, lemon zest, and lemon juice. Bring to a boil, then throw in the handful of parsley. Let it cook to thicken a little bit—it won’t thicken entirely until the next step.

Once your water comes to a boil (this could be before step 2) salt your water & cook your pasta juuuust under where you like it (it’ll cook the rest of the way in the sauce). Keep about a half cup of the cooked pasta water to throw in the sauce; this will help thicken up the sauce. Once the pasta water is in, allow the sauce to simmer for a while until the sauce is thickened to your likeness.

Toss that parmesan cheese into the sauce, stir until melted, then place your scallops and pasta into the sauce. Stir your pasta up, plate, and garnish with the leftover parsley. Enjoy!

#tori says things #max says things #recipe #recipes

[liminalmemories21]

oooh can you share your recipe for the goat cheese pasta sauce 👀👀👀

It isn't really a set recipe, more of a throw things in a pot and taste until it's right, because Sunday nights are not nights for things that require a lot of thought to make - but I guess for two people

while your pasta is cooking place about 3-4 oz of a young/soft goat cheese in a heat proof bowl over your boiling pasta water to melt (you can add a little bit of the water you're cooking the pasta in or some chicken stock to help things melt if you want)

add some lemon zest and pepper to taste

when your pasta is cooked toss it with the warmed goat cheese, add a small handful of grated parmesan. Taste. Serve.

You can add some cooked broccoli, or wilted spinach, or leftover roasted chicken as well.

If you don't like goat cheese, this also works really well with ricotta

#recipe-ish

[topbrandsblog]

Chicken Parmesan Casserole

Chicken Parmesan Casserole Prep time: 40 MINUTES cook time: 40 MINUTES total time: 1 HOUR 20 MINUTES

Make this easy Chicken Parmesan Casserole with homemade crispy chicken, frozen chicken tenders, or with leftover rotisserie chicken! Add in some pasta and lots of mozzarella and Parmesan cheese!

Ingredients -¾ pound rigatoni pasta - 32 oz. marinara sauce - 3 cups mozzarella cheese, shredded & separated - 1/3 cup Parmesan cheese, finely grated - 2 small boneless skinless chicken breasts - ¾ cup flour - 2 teaspoons seasoned salt - 1/4 teaspoon pepper - 2 eggs - 1 ½ cups Italian breadcrumbs - ¾ cup vegetable oil - 2 Tablespoons butter

Get A Free E-book With Deliciously Healthy Dinner

Instructions

Tip: Bread the chicken while you wait for your pasta water to boil and for the pasta to cook. Prepare the Pasta Boil water and cook the rigatoni for 1 minute less than al dente- (Refer to package for cooking time). When the pasta is ready, drain it add it back to the pot. Toss with 32 oz. of sauce, 1/3 of the Parmesan cheese, and 1 cup of the mozzarella. Set aside. Prepare the chicken Pat the chicken dry with paper towels and cut into strips about ½ inch thick. Create an assembly line for breading the chicken: Bowl #1: 3/4 cup flour + 2 tsp seasoned salt + 1/4 tsp pepper. Bowl #2: 2 whisked eggs. Bowl #3: 1.5 cups breadcrumbs Dredge the chicken in the flour mixture, then briefly in the whisked eggs, then smother them in the breadcrumb mixture until completely covered. Use your palms to gently flatten the chicken a little bit more once it’s coated in the breadcrumbs. Add ¼ inch of oil to a pan along with the butter, which helps give the chicken a golden color. Turn to medium-high heat. Once the pan is heated, use kitchen tongs to carefully lower the chicken into the oil, you’ll need to cook the strips in batches. Cook for about 4 minutes per side, until golden brown. You may need to add more oil as the chicken cooks. Place the cooked strips on a paper towel lined plate. The paper towels absorb the excess oil, leaving you with crispier chicken. Slice the strips into smaller bite-sized pieces.

.......................KEEP READING ......................

#food #food and drink #food blog #food photography #food recipes

[foodandfolklore]

Magical Recipes; how to approach an established recipe as a Kitchen Witch

Art by forestfolke on Deviant Art I think one of the most confusing things for new, or even experienced, kitchen witches is how to expand their recipe catalogue for their practice. A lot of new kitchen witches think you need to follow a recipe that has been written special for Witchy Cooking. That the regular recipes they find or use just won't have any magical purpose. But that's just not the case.

You don't need to buy special cook books with recipes exclusively for Kitchen Witches. You can take any recipe that already exists and apply it to your wants or needs. To help explain this process, I'm going to take a recipe I found online then reverse engineer it into a Kitchen Witch Recipe.

The Recipe

My Partner often donates blood, so eating foods that keep his Iron up is important to us. But I also want this dish to be emotionally satisfying Vs just eating a Steak, which neither of us find particularly appealing. I thought I'd try a Cottage Pie (also called Shepperd's Pie) because I want to find a new recipe that will help use up ingredients. Don't get me wrong, soups are awesome; but I tend to go a little light on the meat/alternatives. I tend to keep a good supply of ground meat in the freezer, so know I'll have most of the key stuff.

So I'm starting with this recipe since I don't have my own Cottage Pie recipe. Here are the Ingredients: Filling

1 lb lean ground beef

1 lb ground sausage (I use Jimmy Dean pork sausage)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 small yellow onion , chopped

2 ribs celery , chopped

1-2 carrots , chopped (about 1 cup)

3  cloves garlic , minced

1/4  cup  all-purpose flour

2 1/2 cups low-sodium beef broth

2  tablespoons  tomato paste

1  cube beef bouillon

2  tablespoons  Worcestershire sauce

1  teaspoon  fresh thyme , chopped (or ¼ teaspoon dried thyme)

1 teaspoon fresh rosemary , chopped (or ¼ teaspoon dried rosemary)

2  bay leaves

½ cup frozen corn

½ cup frozen peas

Topping

2 1/2 pounds Russet potatoes , Yukon gold or russet potatoes

¼ cup  sour cream

½ cup milk

4  tablespoons butter

salt and pepper , to taste

½ cup freshly grated parmesan cheese

½ cup shredded cheddar cheese , for topping

So let's start with the topping since it has less ingredients to worry about. For those unfamiliar with cottage pie, the base of the pie is mostly meat and Veggies, and then it's topped with some mashed potatoes before baking. It's common to just use leftover mashed potatoes. So, I'll just use my mashed potato and cauli recipe. In short, it's half potato and half cauliflower with roast garlic and seasonings. Both Potatoes and Cauliflower have protective properties. Since this is the protective top layer of the Pie, I thought the symbolism carried itself further. The Cauliflower will also work well together with the Garlic to Banish any negativity from the pie, as well as from those who consume it.

Now let's break down the filling. Starting with the largest Ingredients. Ground Beef and Ground Sausage. Ground meats in general are fantastic for grounding energy. I'll probably sub the ground beef for whatever ground meat I have on hand, so the grounding aspect is what I'll focus on for now. Potatoes are also good for grounding. This is over all is going to be a very down to earth, hearty meal. Next, the vegetables. Onion, Celery, Carrots, Peas, and Corn. Corn is not something I use on the regular, but it's has a good use in Kitchen Magic as a power multiplier. Similar to Rice. Carrots have heath and energy properties, something I want in a dish for improving Iron Levels. Though I never particularly enjoyed peas, I'll use them for their health and abundance benefit. Green Peas are also high in Iron. Celery is great ingredient to add to a dish to add lasting happiness and satisfaction. Which I defiantly want so when the dish is consumed, you don't feel disappointed. Onion will add onto the Protection and Health. But Onion also has good cleansing properties, so I have the habit of adding it to my pan first to cleanse my cooking station. I'll probably cook some or all of the onion with the meat. Now the Seasonings. Not everything used in your cooking needs to have a magical purpose. It can just be there to enhance the taste of your food. I use Worcestershire sauce often in my cooking with no thought to it's magical abilities. I use it all the time when I want to add some extra umami or savory flavour. But there are some things we can add to help enhance the magic. Thyme, Rosemary, and Bay. All three of these herbs are good for health and healing. I can feed this to my SO before a donation to make sure his Iron is up. Then I can feed it to them after when their body is recuperating. Though I may forgo the Bay leaf. I tend to worry I'll leave it in my food when it's not supposed to be eaten XD But that said, I think I'll add a few of my own. Marjoram seems like it will go well in this, which will add to the Happiness and Comfort of my meal. I wanna add some Basil and Cayenne to this. The Basil I'm hoping will help stop long term fatigue, so my SO's mind is not affected by the donation. Cayenne for a blast of extra energy. I'll also add some extra Garlic and Parsley. I'll also make a few other personal tweaks like swapping the Flour for Cornstarch. I prefer using corn starch in my sauces, and I already have corn as an ingredient anyway, so it should mesh together better on their property levels. Cooking/Assembling Now that I have the magical properties of all my ingredients established, I simply need to assemble them according to the recipe directions. The only difference is, when I add something to the dish, I know what I'm adding not only on a Mundane level, but also the magic properties of the food. I'm adding ground meat to ground my dish and the people consuming it. I add Celery to help the food be emotionally satisfying. I'll add peas to enhance health and healing. Ect.

Also note, you don't need to do as big of a dissection every time you want to cook a recipe as a Kitchen Witch. If you come across an ingredient or two you are familiar with the magic properties for (Or the ingredient just has a spiritual meaning to you personally) You can add it to your meal with that meaning in mind. Like adding a little honey to your tea to sweeten and brighten your day. Also note, most ingredients have multiple magical uses. Just as they have multiple culinary uses. You can add honey to tea for happiness, or may may choose to add it help heal and get over a cold you have. Or you can add it for both reasons! Or neither reason; maybe you just want some honey. You are the Castor, the Decider, the Kitchen Witch!

Eat well and be well 💜💜💜

#food and folklore #klickwitch #kitchen witch #kitchen witchcraft #witch #cottagecore #cottage pie #Shepperd's pie #recipe #witch cooking #food meanings #magic properties #food #yum #pagan #recipes #magic #practical magic #cooking

[tarot-junkie]

Homemade chicken Alfredo? I have been trying to find a good recipe and there are so many I can’t make up my mind. If your willing to share or have a good recommendation of a recipe will you please share it here? I will treasure you always!

OK so here’s the thing. 😂 there’s a pretty easy base for Alfredo and it’s soooooo bad for you. You can experiment with variations. The keys to a good Alfredo in my experience is butter, heavy cream and Parmesan. (And garlic. And Italian seasoning. And salt. And pepper, but I digress).

Pretty straight forward. Boil half to 3/4 of a box of fettuccini (less if it’s not at least 2 people), take 2 smaller chicken breasts, boneless/skinless, season with garlic powder, onion powder, salt/pepper. Cook in a little bit of oil. Set aside once cooked, slice. Cover/keep warm.

Strain your pasta, but save some of that pasta water!

THEN you make the sauce. A whole lotta butter (ugh). I cut it down 😂 this one says use 7(!!!!) tablespoons, but truthfully I used 6. Haha. A couple of teaspoons (or cloves) of minced garlic. Only cook till fragrant (30 ish seconds. Don’t burn). Add a cup of heavy cream. Can sub half n half or milk (BUT!! Milk may need an addition of cream cheese….thats a weirder sub/recipe). Whisk it til mixed. Don’t want this to be boiling or crazy hot yet.

Add a cup of Parmesan cheese, I sprinkle and whisk this. Any will do- they say grated, I used the standard cheapo kind we had floating around and it’s fine. But I didn’t measure. It was probably more like 3/4 cup. Just know that if you THINK it’s too saucy, it will def thicken, 100%. And it will coat the noodles and chicken well, too.

I usually add Italian seasoning, salt and pepper (all to taste). Let her simmer a few mins. Add in the drained fettuccini. Add in the chicken. Stir. If you turn it off?, The sauce thickens a bunch. You can always add some pasta water to loosen it up a bit.

Voila. You’ve made it to cholesterol hell. I’ve added broccoli before. Just ok. I def recommend adding the pasta and chicken to the pan the sauce was cooking in, so once incorporated it’s super hot and tasty. I’ve done it before where I put the noodles in mixing bowl and dumped the sauce on top (amateur move. Not as good).

I gained a bazillion pounds and clogged arteries just typing this. (Ps: I had leftovers for tomorrow’s lunch. HUZZAH!!).

✌️

#recipe

[cgi-heart-eyes]

my dinner tonight is an abomination to mankind.

plain, leftover penne noodles with olive garden dressing and a little bit of parmesan cheese i grated with my nails.

flavor blasted goldfish.

a week old sugar cookie.

and last but not least room temperature root beer in a teacup.

[thetragicallynerdy]

I'm dogsitting my parents pup again this weekend, and I swear this is the most pampered dog XD My mother had some leftover grated cheese she wasn't using, so she started sprinkling it on the dog's food - and now she won't eat unless you sprinkle some grated parmesan on top of her dry food. She also won't get up and go drink water by herself - you have to bring her bowl to her lmao (and we do, because she's also a rescue and basically didn't eat or drink without a lot of help for the first 6 months they had her)

I love her and she's the sweetest baby but she's also the most pampered princess

[askwhatsforlunch]

Ham and Parmesan Friands

These Ham and Parmesan Friands, with their flaky and buttery pastry, their creamy and cheesy filling and tasty ham, are the epitome of comfort food, a delicious lunch or dinner on a chill day! And if you have puff pastry and leftover Béchamel at the ready, these mouth-watering pockets of joy will be quickly prepared, too! Happy Thursday!

Ingredients (makes 2 large friands):

1 cup Béchamel Sauce

Parmesan

300 grams/10.5 ounces Rough Puff Pastry

1 large slice good quality deli ham

1 egg

In a medium saucepan over a low flame, heat Béchamel Sauce. Grate in about 2/3 cup Parmesan. Cook, until cheese has completely melted. Remove from the heat, and let cool completely.

Preheat oven to 200°C/395°F.

Line a baking tray with baking paper. Set aside.

Roll Rough Puff Pastry out onto a lightly floured surface, into a large (30cmx25cm/12″x10″) rectangle. Divide into two equal rectangles, and place them onto prepared baking tray.

Cut deli ham slice in half. Lightly beat the egg.

Spoon about 1/3 cup of the Parmesan Béchamel mixture in the centre of each Puff Pastry rectangle. Grate a little more Parmesan onto the Béchamel, and top each with deli ham.

Cut the edges of the Puff Pastry rectangles into strips, up to the filling, and fold them over each other, pressing in the middle, where strips meet, to seal.

Generously brush friands with egg wash.

Place in the middle of the hot oven, and bake, at 200°C/395°F, 20 to 25 minutes until golden brown.

Serve Ham and Parmesan Friands hot or warm, with lettuce or a bowl of soup.

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[mariacallous]

Noodles and cottage cheese was the defining dish of my childhood. I think of it as the Eastern European version of boxed macaroni and cheese — a culinary staple of youth. Whenever I bring up noodles and cottage cheese in conversation, it always elicits a strong reaction: either there is an immediate enthusiastic nostalgia associated with it, or instant confusion and/or disgust. I’ve found little neutrality on the subject.

The polarity of responses inspired me to do more digging on the subject of this dish’s origins. At first, I thought noodles and cottage cheese must have started out as deconstructed kugel. Sources cite that noodle kugel originated in Germany about 800 years ago. The point at which cottage cheese entered the picture remains unclear. There is no evidence that kugel birthed noodles and cottage cheese or vice versa. In fact, in our home we had noodles and cottage cheese, but we never had noodle kugel. While the origins of the dish are murky, noodles and cottage cheese is still fairly commonly eaten across Eastern Europe in and out of Jewish kitchens from Poland, to Hungary, to Russia. Both my parents grew up in the former Soviet Union, and both remember being fed this dish, albeit with farmers’ cheese (a close cousin of cottage cheese). In the United States it can be found being prepared in many Jewish American kitchens, even in the homes of families that have lived here for a few generations.

In Yiddish, the dish is called “lokshen mit kaese,” and you can track down recipes made with homemade lokshen (noodles). That said, recipes are generally scarce and arguably they’re not needed. The dish’s essential components are obviously noodles and cottage cheese; but preparations vary with the addition of fried onions, or sour cream, or butter, or copious amounts of black pepper. In non-kosher cases you’ll find that bacon is often added. The type of pasta that is used is up to the cook. You can make it with bow-ties, macaroni, penne, fettuccini or whatever you prefer. It tends to fare best when made with a pasta shape that has nooks and folds that can grip onto the cottage cheese, and with a cottage cheese that is smaller in curd.

When I was growing up, my mom would make noodles and cottage cheese several times a week, and often the leftovers went into a Tupperware for my lunch the next day. She had a unique style of making this minimalist dish. Her preferred noodles were penne or fusilli, and her preferred technique was to drain the pasta, add it back to the hot pot, add cottage cheese, and lastly she’d add tons of grated Parmesan – her not-so-secret ingredient. She would stir everything together until a makeshift cream sauce formed around each noodle. She developed a reputation among my friends for making the best noodles and cottage cheese.

It wasn’t just at home that I enjoyed this dish. I vividly remember my first sleepover at a friend’s house. We never actually went to sleep, and her parents came into her room multiple times to scold us for giggling and staying awake. The next day we groggily played until we were fed lunch. We sat down to the table and were served big heaping bowls of noodles (shells) and cottage cheese. After a sleepless night, being served such a familiar dish away from home was instantly comforting. I ended up spilling the entire contents of the bowl all over my lap and onto the floor, much to the chagrin of my friend’s parents. This was not the first time shame was linked to this dish.

I grew up going to Jewish day school, but for high school I attended a public school that had only a handful of Jewish students. It was there that I uncomfortably learned that not everyone thought noodles and cottage cheese were so great. I’ve always been curious about food that can bring us shame and comfort in equal measure: I’ve often found that foods that we were mocked for eating when we were young are often the source of great pleasure as adults. Those of us who come from immigrant families might have been made fun for our family’s “strange” or “smelly” foods. By and large, immigrant food tends to be food that has come from necessity. We use what we have and make the most of it; that includes organ meat, all the fish parts, funky flavors, strong spices, fermented vegetables and inexpensive dairy products. And that same food that we might get teased for is often the food that we love the most. OK, so noodles and cottage cheese is not nearly as daring as a fish head stew or a cow tongue sandwich, but it’s still not a mainstream dish.

Why do so many people think it’s so strange? Is it cottage cheese’s inherent bad rap? Is it due to mixing something cold with something hot? Is it the lack of flavor? I needed to make it again, and I needed to make it for someone who had never tried it before. Conveniently, my husband never grew up eating noodles and cottage cheese.

I went to the store and picked up a container of small-curd 4% cottage cheese and a box of bow-tie pasta. Once the pasta was cooked and drained, I put it back in the hot pot. The second the cottage cheese touched the bow-ties, a familiar smell hit me, taking me back to my parents’ kitchen. I instantly got hungry. Stirring the cottage cheese into the noodles, a sauce started to form. I seasoned it with generous amounts of salt and pepper, and a spoonful of sour cream. I filled two small bowls, and while still standing over the stove my husband and I took our first bites. For him, a fan of both pasta and cottage cheese, it was clearly disappointing. “That’s it? I don’t know about this…” he thoughtfully chewed. But he kept eating. He finished the small bowl, and then he had some more. That’s when I realized part of the appeal of noodles and cottage cheese: It grows on you. On its own, it’s not very exciting, but its cumulative effect is satisfying. For me, I took that first bite and instantly felt warmth. It tasted like home.

[squeakygeeky]

Not to suddenly become a cooking tumblr, but I just made amazing vegetable soup with no planning, recipe, or stock after watching a youtube video the other day and honestly that’s my favorite type of cooking, just making something based on random things I need to use up and what I happen to feel like eating at that exact moment. Also this required only a pot, cutting board, knife and a few utensils which I appreciate as someone without a dishwasher. Had to put the leftovers away in a rectangular container though, which as we all know is not the shape of soup.

Anyway, to make my soup I put some water in a pot and boiled it, then added salt and some sliced shallot. I added carrots, then broccoli, then kale at what felt like the right times based on how long those things take to cook. Then I added canned corn and freshly chopped garlic and immediately took it off the heat. When serving I topped added a drizzle of olive oil, freshly ground pepper, and freshly grated Parmesan cheese.

All you really need is to start with some kind of onion and salt (since that’s what makes the broth delicious), everything else can be whatever, and then the freshly chopped garlic, pepper and olive oil are kind of important. I’m not fancy enough to have fresh basil on hand, and also I forgot I had tomatoes and probably didn’t need them all for my salad, but that would have made it perfect Started with too much water? Find more random things to add or boil a little longer, but before you add the greens (since they’ll cook too much). Not enough water/added too much salt? More water.

#chaos cooking #i need strategies not recipes