#i need to make some cubed potato and corn very much

[istherewifiinhell]

Tumblr users wifi's Chicken Pot Pie Recipe

Sort of anyway. due to my cooking method the following probably bridges the distance between old timey recipes where the author tells you to take a good amount of almonds and your just supposed to know what that means. and a very online much too conversational approach to instructions. fantastic

Frankly just picking a recipe and doing some freestyling on it is my method. And so my ingredients list is a general idea and if you want the explainers they are after that. and if you for some reason want my directions, which I do not recommend if you need real guidance and not just tips, those are last.

The suggested amounts may make you too much filling for an average pie crust. I do not consider this a problem.

Ingredients Filling

Chicken (or your choice) 1 Pound Onion 1 large. Sliced or diced. (adjust for how much you like onion and how long you like to cook em. caramelized will shrink) Carrot. 1 cup. Freestyle cut. I mince but maybe you cut circles Mushroom. 1 or more cups, again were adjusting for cook time shrinkage. I just cut them last and go until the pile looks right in proportion to other ingredients Potato. I'd love to give u a list of fancy potatoes, but its yukon gold all day every day here. i use one to two depending on size. Garlic. 3 cloves… Heavy scare quotes. I don't want to tell you 6 so then you do 12 okay. just. whatever you want. Ginger, while we're at it, if you like. shout out to garlic ginger paste havers Flour. just to coat the meat and veg, or you could thicken the sauce with cornstarch or other thickener. oh. oil or butter. whatever. pan grease of choice

Spice zone: (no measurements? yeah i know. see digression)

Chicken stock. You have bullion powder or cubes or a jar probably. good. me too. just add to your level of preferred salt and chicken-y goodness. or beefy or porky or veggy. Salt and pepper. you know this one. paprika. dont even. whatever you have. smoked is delicious, ive never had the hungarian stuff okay. oregano cumin turmeric. or saffron if ur rich, or bootleged ur own crocuses. leave out if you hate yellow (ur risk of staining something is probably high) chili powder (reference which paprika you used) ground coriander seed cinnamon or all-spice literally whatever you want. you want a curry pie. make that. you want piripiri pie. go for it. five spice. shichimi togarashi. whatever.

Crust

Enough for top and bottom of your pie. you can find many recipes. in general it will be something like 1 cup solid fat (butter lard shortening or margarine) 2-3 cups flour (pastry, all purpose, whole wheat. whatever. if your doing gluten free look into that) sugar and salt if you want. dried herbs if you really want cold water. a few spoonfuls you can fuck around with leavening even but ehhh

Ingredients Digression: search your heart, and your fridge

Chicken: Thigh would be my preference of course but someone has to eat all the white meat and sometimes that person is you. or maybe you have a rotisserie chicken from the grocery store. or maybe your gonna use beef or pork. thats fine. im not your boss. use meat substitute for all i care. The package we got on sale is some .950 kilos, and that clearly too much. so lets say .425 kg. Or just around 1 pound if you prefer.

Veg: Yeah I love mushrooms and I'm gonna put them in everything. Brown or white cap is common, portabello would be extra. Oyster mushroom would be delicious. Shiitake I don't like, and if you ever meet someone who would use enoki in this, have em call me I'd love to hear how that went. You dont like any of these, then don't add em. Leek, celery, peas, and corn all seem like fine choices to me. Any veg you like if it can handle the bake time. I don't ever recommend baking peppers but live ur bliss. As for measurements. I'm not actually using a cup. I just make piles on my cutting board and when i run out of room use regular eating bowls.

Spice zone: If you would like pot pie with just a bit more kick, stick to the paprika chili and cumin. If you wanna go full bananas, you could do a teaspoon of every spice you like. probably not the salt if your stock has salt tho. Keep in mind your own preferences. I don't measure. good luck. really think using spices as what they're for, which is coating and seasoning the food. it should colour the meal but if you can no longer see it you've probably gone to far. Taste and tweak as much as you like.

Pie crust and tin: use your favourite pie crust recipe. or not. or store bought is in fact fine. you just need enough for whatever tin your gonna use. A round tin is traditional and recommended. 18-25cm/7-10 in diameter range. A 4-7 cm/1-3 in deep. depending on size and shape of you hands, bigger than your hand splayed and no deeper than your finger... probably.

Directions: For the Desperate and Bored

Pie crust: Cut up solid fat. Work in flour (and other ingredients) till its all crumbley. looks like sand, breadcrumb etc. Should be a bit dry. Add cold water to bind it in a dough. Add this gradually, u do not want it sloppy style okay? You can do this with your hands, a food processor. Probably not a blender thought who knows. Maybe you put it in a couple layers of freezer bags and stomp on it. All good.

Make it to a ball, or lump shape, and put it in the fridge to firm up. Unless that would impede you ability to work the dough too much.

Rolling it out, or not? Here's the thing. You can just take the warm dough and pat it into you pie tin like graham cracker crust for cheese cakes. Just really compact it and get it up the sides of your tin. Don't say I never gave you anything.

The top crust would be more challenging to not roll out, but you could probably do the same with a greased or lined plate, leave both to chill in freezer. When time to fill, flop it on top of the filled pie, and let it warm up again to seal the pie edges.

If you roll it out. Flour your work surface. Pat the dough flat a bit, roll it out, turn the dough as you go to keep it even. Use you pie tin to check the size. Bottom crust needs to be bigger by how deep the pan is all around.

(See filling directions)

You could blind bake the bottom if you want. Stab the bottom crust with a fork a bunch to prevent bubbles. Either way. Filling goes into bottom crust. Pie lid on top of filling. Press or crimp the edges to seal it.

This is where the size of pan and amount of filling comes up. Make it as tall as you feel comfortable with/physics allow. Any left over filling can be eaten. If you did it right you, personally, will find it delicious. Also pies can take a long time and you might need the snack. Vent the lid (stab the crust. patterns welcome. left over dough can be used as decoration or as smaller pies for a fractal and recursive baking process)

Cooking Directions: Keep in mind the level of doneness you want for each veg, add to the pan in that order. Frozen peas and corn or whatever are going last if you want them in any way intact. If you want to reduce dishes use a real big pan or pot with a lot of bottom surface area My order: OIL UP THAT PAN. i want my veg saute'd not steamed okay? onions first. cook till a little less than you like. garlic and ginger (or any other seasoning paste if your using). you want aromatic not crispy. seriously if it looking ever a little too toasty take of the burner and add the next things and stir a bunch. burnt onions and garlic will ruin your whole meal carrots and mushrooms meat. if you dont want to transfer things out of the pan just push it to the side, watch out to not burn the bottom of that either, ur just moving the two different piles of stuff. you can season the meat before you cook it if you want but im not sure it matters. get to cooking the outside of the meat.. it will fully cook in the simmering sauce (If using Pre-Cooked meat add later) potato. again. cooking in the sauce sprinkle the flour on now and coat everything (i almost always forget this step so if you do thats fine. where just gonna thicken the sauce later) time to go to the spice zone. Add your liquids. Stock, or water with bouillon. some dairy product if you want. if you forgot the flour mix a little with the liquid and make a paste. and add more liquid and stir. add to pan I mean you could also do it by making a roux or bechemal. but its all really the same thing. You can simmer the sauce if you want more cooking time for your filling. (I would add pre-cooked meat and frozen peas or corn here, Stir!) Check for taste and tweak seasoning. It can be a little stronger than you like cause its going it mostly plain pastry.

BAKE IT. We're looking for good crust quality here. also additional cook time if any ingredients need more time to finish. depending on oven and pie size could be 20 mins to like. hour plus. i dunno

let rest before serving or whatever.

#some shit #okay here it is. im sick of editing it so. have at. #baking. chaos style. #okay to rb

[thebrokenscalecooking]

[msbarrows]

Corned Beef Hash

Decided to make corned beef hash for supper tonight, which is one of those dishes I’m not wildly in favour of, but do get the odd craving for. Also, I had such a craving earlier this year and got my brother to pick up a can of corned beef so I could make a pan of it; he liked it enough that he’s continued occasionally picking up another can, and there’s never leftovers.

So what goes into such a hash?

The most basic version I know of is made from hashed potatoes, minced onion, corned beef, and a dash of pepper, which as far as I can remember is how my mom made it (she died when I was eleven, so this is now a very distant childhood memory). I like to add some extras on the veggie front so it’s a one-dish meal. If you look online there are a lot of different recipes for it.

Basically the way I make it is as follows (takes about 40 minutes, longer if I’m chopping stuff by hand):

Heat a little oil in a non-stick pan and add a couple of cups of hashed or diced potatoes to it. You can use frozen hashed browns to make this, though it’ll take a bit longer to cook. I have an alligator chopper and would rather use the freezer space on other things. Cook on medium-high heat, stirring occasionally, until the potatoes are partially cooked through and starting to brown a little.

Add an onion and a bell pepper, cut in small pieces. Season with salt, pepper, and (optionally) an herb or two - I used marjoram for this pan of it, since I really only have one recipe I specifically keep that on hand for, so it’s nice to toss some of it into other things occasionally. Corned beef has been cured in a salt brine, so use a light hand with the salt.

Continue stirring and cooking until pepper is softening and onion pieces are getting transparent.

Reduce to the lower end of medium heat. Add a cup or two of veggies - if frozen, thaw in hot water or by briefly microwaving them first. Stir in, continue cooking another few minutes.

Cut a can of corned beef into cubes. It’s kind of crumbly, so to avoid handling it overly much I turn out (or pry out) the can of corned beef onto a plate, cut the meat into thick slices, then cut each slice into six to eight cubes. Add that to the pan and stir briefly (stir longer if you’d prefer the beef to break down and get distributed more evenly with the other ingredients), then cover the pan*, reduce heat to low, and let cook for another five to ten minutes, until the beef is heated through (canned corned beef is precooked as part of its processing).

Stir again, and serve.

* - for a large unlidded pan like this, a pizza pan or cookie sheet does a good enough job as a lid. You basically just want to trap in the heat to help the beef cook through evenly instead of only heating it from the bottom and it needing more stirring.

#Recipe #Corned Beef Hash

[dearmrsawyer]

Self Care Tag List

Le @candybarrnerd tagged me to do this soo long ago i’m so sorry but thank you for tagging me!!

🌿 Favorite comfort food: Mmm either mashed potato or i love chopping potatoes into little cubes, frying them up with a little salt and sometimes some lemon juice! til they’re nice and crispy. and towards the end i chuck in a can of (drained) corn kernels. It’s something my mum did a lot growing up, i love it. Um no other components necessary lol, just a plate of potato thank you

🌼Favorite alcohol (or hot drink): I don’t drink alcohol and my favourite hot drink is peppermint tea with a generous teaspoon of sugar

🌷Favorite relaxing activity: Any chance i get to lay a blanket down on the grass in my backyard and read under the sun. Usually Sawyer will join me

🌸Favorite fluffy/feel good fic: anything by @1000-directions @dinoflangellate and @magicalrocketships, or the mockingbird series by ont. not everything is strictly fluffy but its all feel good to me. i’ve reread everything 400 times and there’s no stopping me. 

🌻Favorite calming scent: when i bury my face in my cat. its hard to describe the smell of your pet, they’re like people, they just smell a certain way and its familiar and soothing. 

🌺Favorite relaxing or uplifting song: oh those are very different things! i think relaxing music for me is instrumental stuff, soundtracks. i don’t find music with lyrics particularly relaxing, no matter the vibe. like i’m always ~~feeling~~ something so hyping up any emotion is not really relaxing lol. uplifting, the majority of Louis Tomlinson’s debut album Walls :)

🌵Favorite white noise: rain i think. i’m not big on white noise but it is always really nice to listen to the rain outside. 

🍄Favorite book to get lost in: i don’t tend to reread books because i feel immense pressure to get to all the books i haven’t read!!! (it is so interesting that i don’t feel that pressure with fic, like sure i am super super keen to read the many fics i have marked to read, but i don’t feel PRESSURE to read one of those rather than reread a fic i know and love!) but thinking about books i’d want to reread, to get swept up in the emotional experience again, DEFINITELY any of Cassandra Clare’s series. i know she’s got a dodgy fandom history but UGH the emotions. truly the pinnacle experience of YA reading for me

💐Favorite chill out tv show: ohh... i consider most tv i watched chill out tv. The only shows that wouldn’t be chill out tv are things like Lost, which is a very important emotional experience and must only be rewatched with the utmost attention and investment. but all the shows i watch would be considered family entertainment so it all lends itself to chilled out rewatching. and i do that a lot. if i have to pick something, Stargate SG-1 and Atlantis are really wonderful feel-good chill tv

🌹The best advice you’ve ever had: gosh its so hard to recall any advice when asked this question D: well, i have obviously received advice since then but back in my senior year of highschool i had mentoring sessions with my maths teacher. the sessions weren’t maths focused, they were more like general advice/support with whatever you were struggling with. and i remember her telling me that when i’m overwhelmed by the amount of work i have, to break it down into smaller components and focus on the pieces instead of the whole. i’m sure i would’ve figured this out eventually lol but i think she was the first person to tell me that. and that’s how i operate every single day! whether its a work day or a me day, every single day is a list, and everything on that list is broken down into its own list, everything i do (no matter how big or small) is a tick on the list. Thanks Ms Macci!

Okay i would like to tag @silveredsound @nightwideopen @1000-directions @queerindeed @astorytotellyourfriends

#i'm gonna spread out the memes i've been tagged in so its not too much and also so i don't tag anyone six times in one day lol #as always tagged friends only do it if you feel like it :) #i need to make some cubed potato and corn very much #meme

[ponyo2008]

drop the soup recipes 🙇

omg okay so I'll give u the simplified versions under the read more, if u want any more detailed lmk!

canja - so I started by shredding my soy fillet w my hands as I would a chicken breast, then I got smth super similar to it. u can use jackfruit for this too, or actual mock chicken. then u want to dice onion and garlic (and celery if u like it! I'm not a fan), and cube ur potato and carrot into medium small cubes so they cook faster. then you'll sautee the aromatics along with the veg chicken and a large pinch of salt. once they're starting to get golden brown, add the veggies and ur white rice. sautee until everything is nice and fragrant (be careful not to burn the garlic and onions). season to taste (I did salt and turmeric for that gorgeous yellow color), cover w water or veg broth and allow it to simmer until the rice and veggies are cooked through. then I added a crack of black pepper and served :)

caldo verde - first i cut up my smoked tofu in slices and then pierce them with a paper roll to get that round sausage shape. if using actual veg sausages there's no need. then i dice my potatoes, garlic and onion. sautee the aromatics in a pan, then add the tofu or sausages until seared in both sides (or just toss it around to make the aromatics nice and smoked as well. we want to impart the smokey flavor into the soup). also, you want to cover this lightly with olive oil, bc actual meat is very fatty and we want to mimic that. add the potatoes, salt, cover w water and allow it to simmer until potatoes are falling apart. remove the tofu sausages and blend until smooth. then i sear the tofu once again both sides (it'll have gotten soggy and plump w water during simmering, so we want to add some texture into it again) and add the potato soup. then u want to slice ur kale thinly (not dinosaur kale, some other type) and add that too. then serve w a drizzle of olive oil and a crack of black pepper :)

corn soup - super easy, blend a can of corn (abt 200g) ALONG with the corn water, don't drain it! then use the can to measure another can of water, and salt. blend it until smooth and strain, discarding the pulp. then sautee finely diced onion and garlic, add the strained corn liquid and bring to a boil. allow it to thicken, and if necessary add some corn starch slurry until thickened to ur liking. for the accompanying chicken, I diced some jalapeño without the seed very finely, sauteed that in plenty of olive oil, then I added the chicken (made using the same method as the canja), turmeric, smoked paprika, salt and cumin. then I served it along with the soup as pictured :)

tomato soup - fairly straightforward, I just sautee onions and garlic, then add one can of whole peeled tomatoes, salt and seasonings (I use paprika and black pepper). let this simmer for abt 20 minutes, then blend with creamer of choice (I use homemade cashew milk!), back to the pan, adjust the seasonings and that's it. the end result is super silky and tomato-y, one of my fav soups

minestrone - this one I pretty much just followed a recipe (the other are more or less creations or adaptations I worked on myself) so I'll link it here, u can use any minestrone recipe of ur liking. highly customizable!

split pea w kale - first u want to cook the split pea until it falls apart completely and becomes soupy. if ur brazilian/have a pressure cooker, i do 15-20 minutes after it's pressurized, with a drizzle of vegetable oil so it doesn't foam up. once cooked, u can blend it or not, I don't. then, you'll (again lol) sautee ur garlic and onion, add ur cooked and diced potatoes (I cook them in the microwave! just poke holes all over with a fork, wrap in a paper towel and cook until soft. depends on the size of ur potato and the power of ur microwave, do two minutes at a time and see. it's gonna come out VERY hot and with the skin coming out. wait until it cools and remove the skin!). sautee the potatoes with ur aromatics and seasonings. I do smoked paprica, garlic powder and lemon pepper. once the potatoes are nice and coated in the seasonings, add ur split pea liquid and stir. add salt, bring to a boil and then add ur kale (sliced thinly like in the caldo verde). and that's it! ready to serve w a drizzle of olive oil :) sometimes I make it without the potatoes or the kale, really the only constant is the split pea.

red lentil alphabet soup - this one is VERY customizable, u can use whatever veggies u like. the basis is red lentil. so you'll start by sautéing ur garlic and onion (sometimes I do ginger too), add ur red lentil and veggies. I usually do potatoes, carrot and mandioquinha/arracacha. then add ur seasonings (also highly customizable! I usually do garlic powder, turmeric, smoked paprika and such. sometimes gochujang and miso paste too) and salt to taste. allow everything to cook until al dente. then add ur small cut pasta (I obv used alphabet macaroni but whatever tiny pasta works!) and simmer until fully cooked. and that's it! I believe the last soup pictured is the same as that minus the pasta. just lentil and veggies ;)

aaaand that's it! general notes: I always start with the onions and then add the garlic once the onions are translucent. the onion cooks slower and the garlic may burn if we add both at the same time. so when I say sautee garlic AND onion this is what i mean. first garlic, then onion.

my soups are not diet food by any means, so add a lot of olive oil! it's good fat, and helps keep you satiated. also, just makes the soup better and more satisfying in general. a lot of the bad rep soup gets is bc ppl think it's bland. so add fat and season well!

not pictured are my mandioquinha soup and roasted carrot soup, I believe. If you'd like the recipe for those lmk :)

#mine #i spent like an hour typing this and trying to figure out how to add a read more on mobile but nothing worked so i did on pc lol shit app #feel free to ask anything if it wasnt clear enough! #if any br mutuals want the link for the soy fillets i use i can drop that i buy them online! they're REALLY useful and very cheap #im using them to make katsu curry today!

[thebibliosphere]

I just wanted to put out the ask to you joy, and any others. I have been diagnosed with food allergies, and I have two thoughts / questions. One, has anyone ever had an allergy that was present, then went away? My doctor diagnosed me as allergic to eggs, and then when I went back 6 months later, that allergy was gone, and replaced with two others (foods that I had been eating up to that point, and was now allergic to.) Next, what's a good pasta replacement for allergy to rice corn and wheat?

Hi @lilnizzie I’m going to throw this under a cut as it got pretty long, but I hope you are able to view this. Let me know if the readmore breaks it.

Allergies can and do fluctuate... but not typically in that way for most people.

Some people grow out of allergies, while others grow into them. And then there’s the people like me whose bodies cannot regulate histamine, (something which we all produce and need for important cell functions like healing and keeping us safe from pathogens) and who can develop fluctuating allergies depending on how overstimulated their mast cells are, which are the cells that regulate histamine release into the tissue and blood.

You may have seen me refer to my condition as MCAS, or mast cell activation syndrome. Basically, those all-important cells of mine don’t work quite right, and as part of that, I have developed a severe histamine intolerance or HIT for short.

So for instance, eggs, particularly the white of eggs, are high in histamine (the yolk is not, weird how that works right?) and some folk with histamine regulation problems (HIT) may not be able to eat them at all, while others are able to eat the yolk, or some folks like me who are able to eat eggs as part of an ingredient (say, cornbread) provided our “histamine bucket” isn’t overflowing.

Which okay, how do I explain this... so have you heard the phrase “window of tolerance?” As in, your threshold for being able to cope with things? Well, they used to refer to this reaction as being “histamine window of tolerance”, but since more research has come to light that suggests our inability to self regulate histamine is down to a stacking effect, hence the analogy of the bucket. The more you put into an already full bucket, the more things will overflow, and before you know it you are dealing with the overspill of problems.

This can either be caused by diet, elemental factors such as pollen, dust, pet dander, etc. etc., heat, cold, exercise, and yes, even stress. (This is because mast cells are in every tissue in the body, including the brain, and they do not like stress hormones, no they do not.) For some people, the reactions are mild and fleeting and may even be mistaken for hayfever, causing only minor ailments that can be regulated by taking anti-histamines. Some others are unfortunate enough to develop full-blown MCAS (or other mast cell issues) and are at risk of anaphylaxis and must carry an epi-pen at all times. I’m one of the latter. If it helps, think of it as a sliding scale disorder, with mild HIT on one end, and “What-in- the-name-of-God-is-this?!?” level of reactions on the other.

The condition can be managed, usually through diet and lifestyle changes for those with a mild case of HIT, and with the addition of mast cell stabilizing meds for those with the more severe MCAS.

So, why am I detailing all of this? Well, it might help to know that yes, the body can and does go off the deep end sometimes, and healthy people can and do develop new allergies over time. But I’ll level with you, all the foods you listed up there are poorly tolerated by folks with HIT when their “buckets” are full, and your fluctuating egg allergy might also be a clue that something isn’t quite working the way it ought to.

Of course, I’m not a doctor and I cannot give you any real concrete advice, only my own experiences of learning to manage this condition over the last 8 months after an astute nutritionist looked at all my food intolerances and allergies, and finally after years of suffering, offered me a diagnosis.

But what I will say, given that you’re already talking to an allergist, is that it might not be a bad idea to get your blood tryptase levels checked. It’s not an entirely accurate test, as you need to be in the midst of a flare to get a result, but for some folk it can tell the doc right off the bat if something is going awry, making it a good first stage in ruling out more severe conditions which may be causing your allergic responses to fluctuate in this way.

Now, I know that’s a whole wall of text right there, and I’d hate for you to be reading it and panicking, so allow me to say, if you do have issues with regulating histamine on your own, it is manageable. Since getting my diagnosis 8 months ago, I am a lot more stable than I have been for...probably my entire life tbh (Sure my pernicious anemia didn’t help, but the MCAS is its own ordeal.) I’m even getting to eat more foods as my body stabilizes and stops being in a state of continual meltdown. Which is amazing! Fruit! Iconic!

Sure there are some foods I’ll never be able to eat again, but eh, there’s better things in life :)

Also, just in case anyone recs it in the comments or reblogs, yes there is such a thing as a low histamine diet, but it is not a long term solution and should ideally only be carried out under medical supervision. The low HIT diet is extremely low on nutrients, and if done for too long can cause all sorts of other health issues. I was left on mine for over 2 years by a negligent doctor, and am only just now starting to recover from the extreme malnourishment this caused. Apparently, the longest you should do it for is 2-4 weeks to see if symptoms improve, and then you try adding foods back in one at a time to see what you can tolerate. Who knew? (I wish I had.)

Again, not a doctor, I can’t diagnose you and I am not even saying this is what your problem is, but given what you’re asking me, I feel it prudent to share my knowledge about the wonderful world of fluctuating allergies that seem to come and go with no rhyme or reason.

As for things you can supplement, oatmeal can be used to create a savory dish that is similar to rice. I used to cook mine up with a stock cube to make it savory, then add my vegetables into. It was like a very Scottish version of risotto, but I liked it lol. ETD tells me it tastes like “stuffing” which I dunno if that’s good or not, but he always eats it when I make it. If you have issues with stock cubes, cooking it up with salt and using things like fresh herbs will have a similar effect.

You may also be able to use things like coconut flour, or spelt flour, though not everyone can eat spelt if they have a wheat issue, so watch out for that. Tapioca flour is also an option, as are nut flowers if you’re trying to bake. Watch out for a lot of boxed gluten-free stuff though, xanthum gum is typically derived from corn.

Another option would be to make “vegetable mash” which is basically what it sounds like. I like to use potato for mine because it’s one of the few carbs I can get, mash it up, then dice in my other veggies (and meat of choice) and that’s basically how I avoided grains for as long as I did. Sweet potato works well for this too. Basically, if you have to avoid grains, which it sounds like you do, veggies are a good way to keep your carbs up.

Anyway, I hope some of this was helpful... I feel like I rambled, but... yeah, I know way too much about this kind of thing for someone who went to school for liberal arts lol

#chronic health tag #allergies #life with allergies #life with mcas #histamine intolerance #food #food mention #anyone got any recs for food? #lilnizzie

[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!!!!!!!

#this is so fuckign long LOL I DID NOT PLAN THIS #food #ask #Anonymous

[jaybug-jabbers]

Meal Ideas for College Students

Ok, so. As a college student, I’m compiling my own list of easy meal ideas. I have a bad habit of skipping meals, like many students do. A list of ideas helps a lot when you’re busy, stressed, tired, and/or not feeling up for much.

This post will prioritize quick/easy meals, ideas for relieving meal monotony, food that gives energy that sticks with you throughout the day, and meals that are generally healthy and balanced.

Note: This list of ideas was made with myself in mind. Everyone has their own dietary needs and/or preferences to keep in mind! Still, you might find something useful here. :) Also, check out my other post of recipes for more specific ideas.

Lunch/Dinner Ideas

1.) Soup/Salad/Sandwich.

-Not many canned soups are worth eating in my opinion, but a few taste acceptable (split pea’s pretty good), and sometimes grocery stores have containers of fresh soup. Those are almost always better tasting then canned!

-Salads ideally are more then just plain romaine lettuce and croutons/salad dressing. They can have all kinds of crap thrown on: nuts, seeds, tortilla strips, dried fruit, fresh sliced fruit, cheese, chicken, even some pasta noodles.

-It’s better to buy heads of greens and wash them yourself, as the already-washed bags of greens go bad quickly and have been prone to e. coli outbreaks. A little salad washing bowl speeds up cleaning greens. In either case, try to get a mix of darker, vitamin-rich greens.

-Sandwiches can use the healthier lunch meats but also leftover cooked chicken, or just a grilled cheese sandwich. (Use different kinds of sliced cheese.) Fancy mustard, pesto and horseradish can really punch up a sandwich; so can bread that actually tastes good.

2.) Pasta.

There are a lot of options of what to put on top of pasta; just adding some marinara sauce to spaghetti noodles is only the beginning.

-If you do use red sauce, I suggest adding mushrooms, sliced sausage or ground meat, or lots of cheese on top to bump up the protein.

-If you do something else, stir-frying some veggies (fresh– zuccini, mushroom, celery, carrot, snappeas, etc. frozen– frozen stir-fry veggie mix) and adding a light sauce is good; even dumping vinegarette salad dressing on it can be tasty.

-Other options include frozen shrimp, meatballs, leftover chicken, tofu or a cheese casserole.

-Try other kinds of pasta noodles, because even that can relieve some food monotomy. You can even use cheap ramen noodles, because why not? Just skip the spice pack they come with and add other things instead.

-Raviolis or tortillinis are also great for a light dinner or lunch.

-Sides for pasta include bread/garlic bread, salad, and fruit.

3.) Tacos/Burritos/Tostadas.

Canned beans, cheese, a bit of shredded lettuce, some jarred salsa, a tortilla, presto. Also great for using leftover ground meat or baked chicken. If you are lucky enough to own an avacado, please use it for this.

4.) Nachos.

This is basically when you have canned beans but you ran out of tortillas. Dump everything on top of corn chips instead.

5.) Enchilada Casserole.

Ground meat (or shredded chicken), canned black beans/red kidney beans, shredded cheese, canned enchilada sauce, corn tortillas, and a casserole dish. Dense and lasts you for a long time. Freezes well, too.

6.) Baked chicken.

There’s about a million different ways to prepare chicken. What’s more, the leftovers are so useful for so many things.

7.) Homemade pizza.

-They sell those kits at the store with the shell and the pizza sauce all ready. Just add your desired toppings and cook. A million times better then frozen pizza and worth the five extra minutes of work. You’ll need to invest in a large cutting-board and a pizza cutter or a large knife, but that’s it.

-If you want emergency personal pizzas, you can even use English Muffins for the task.

8.) Hamburger.

If you don’t care for ground beef, ground turkey or chicken works just as well; you can cook them insanely fast and easily on a Foreman grill, but still cooks pretty fast in a regular pan too. Adding some fixings goes a long way: pickles, cheese, lettuce, tomato, pineapple rings, etc. Good sides: salad, fries/potato, peas or beans.

9.) Baked frozen fish/salmon.

Again, you’re unlikey to have the time to buy and prepare fresh fish, which needs to be cooked and eaten quickly, but you can buy a filet of frozen fish. Good sides: rice, easy risotto, boxed couscous, broccoli, bread, etc.

10.) Fajuitas.

Steak strips/chicken strips that are pan-fried, plus stir-fried mushrooms, asparagus,  zuccini, etc. Lime juice and avacado add a lot of flavor.  

11.) Chicken, mustard, mushroom, garlic, spinach and swiss hot sandwiches.

Bake ‘em after assembling them for melty goodness.

12.) Smoothies/shakes.

This is a great addition to breakfast or lunch if you’re not very hungry or running low on food supplies; only if you have a blender, of course. Ice cubes, plain yogurt, fruit (fresh or frozen), shredded coconut, honey, fruit juice or ice cream, and blend. Experiment to find what works best.

Breakfast Ideas

Bulk up on breakfast if your schedule demands it!

1.) Oatmeal loaded with nuts, dried fruit, powdered proteins, flaxseed, and a dash of maple syrup/honey

2.) A plain yogurt parfait loaded up in a similar manner, plus granola

3.) Bagels or toast with cream cheese, nut butters, jam/honey, or avacado

4.) Stir-fried potatoes, potato pancakes, hashbrowns

5.) Low-sugar muffins

6.) Breakfast burritos

7.) Omlettes

8.) See above for smoothies!

General Tips

1.) Always make large portions when you cook so there are leftovers. When you bake chicken for dinner, you can use the leftovers the next day or make a sandwich or a taco or whatever. If you’re going to invest your precious time and energy into cooking, get the most out of it. If you have TONS of leftovers, freeze them in portions that are easily taken out, bit by bit, to use later on.

2.) See if you can locate a microwave on campus. This expands your options for what to pack for food, in case sandwiches a million times a month gets tiring. Pack things into microwavable tupperware or bring little paper plates and plastic utensils. Plastic bento boxes are also handy ways to pack things other than sandwiches. You can even bring soup, pasta, or ramen with you in a thermos.

3.) Frozen vegetables help a lot. You may not have the time to buy, clean and cook fresh veg, but grabbing a bag of something frozen is easy to make sure you have balanced meals. Steam them in the microwave easily in a bowl with a plate on top; avoid the ‘steamer’ plastic bags if you can, which tend to taste gross imo and may not be super healthy. (zapping plastic may create toxins.)

4.) See what’s in season for fruit. That way you can buy cheaper organic fresh fruit such as grapes, melons, berries or even exotics like kiwi. If you get them in bulk and need to use fresh fruit up before it spoils, try smoothies or put them on cereal/oatmeal or even make a fruit salad.

5.) Consider investing in a crock pot or insta-pot cooker. This opens up options for a lot of low-effort recipes, where you can just toss crap in and come back later and it’s done.

6.) Invest in spices. It’s worth the money and effort to get a variety. Get in the habit of tossing them into things. It can punch up just about anything and is way better then just salt. Even scrambled eggs can be punched up with some Sriracha sauce or some spices, or a little bit of shredded cheese.

This is a repost on a new blog. The original post was on Nov 4, 2019.

#mycontent #college survival

[whatcanicookwith]

Breakfast Tacos

So I make this a lot because it makes quite a bit and is pretty easy. And actually these don’t have to be breakfast tacos if you omit syrup.

You need:

4 russet potatoes, washed and cubed small

Your choice of oil (or if you cook bacon, use the grease)

A tube of sausage or two full links of sausage or your fav vegetarian/vegan substitute

Eggs if you want (I don’t like eggs)

Cheese if you want

Tortillas (If your grocery store makes their own, try those. They’re generally less expensive and better. I prefer flour but corn is fine too.)

Skillet

Wooden utensil (plastic or silicone also work)

Maple syrup if you want

Get a skillet on a stove burner and turn it up to medium to medium high heat and put just enough oil to cover the bottom of the pan. You don’t want your potatoes to just sit in grease, but you also want there to be enough moisture so all the potatoes are evenly cooked.

I prefer to microwave my potatoes for like two or three minutes before I put them in the skillet because it makes them cook faster but you don’t have to.

Once the oil is shimmery, dump in your potatoes. Be careful though because it’s going to be loud and there will be a lot of steam. This is okay!

There will also be some sort of burnt bits on the bottom of your skillet. This is okay! If you have a flat wooden scraper thing then just scrape it off and stir it in. It’s just potato stuff anyway and it adds a lot of flavor.

Once the potatoes are about halfway done, (stick a fork in it and if it is still a little hard, that’s good!) make a clearing in the middle of your pan and add your sausage. If you did links, you’ll want to have it cut in medallions and then quarter them. If it’s tube sausage, just break it up with your wooden spoon or whatever.

You’ll want to add your eggs after your meat is all browned, but keep an eye on them and lower the heat if need be. Just scramble them into everything, and make sure there’s enough oil in the pan.

You want to let everything cook for a while so the potatoes are soft and the sausage gets a nice sort of sear on it.

Salt and pepper to taste. I usually add cumin and red pepper and some other things but whatever you have lying around really works tbh. Also Tony Chachere’s works if that’s something any of you are familiar with

If you want these to be extra breakfasty, simmer about two tablespoons of maple syrup at the very end, or however much you like.

Toast a tortilla over a gas stove or in a pan and fill your taco and you’re done!

If you have an onion you can cut it in half from root end to flower end and then cut it into half rings and put that in before everything else to get them nice and soft, but you don’t have to. I usually just do the sausage and potatoes by themselves.

You can also use chorizo which is more traditional but it’s too greasy for me. Next time I make this I’ll try to upload a photo tutorial.

#recipes #sausage #potato #tacos #wcicw #what can i cook with

[eliniei]

Those Hard Days - Chapter 17

Summary: Rae’s brother always made sure she was tough as nails. But when her father flips her world upside down, will she find that there’s a limit on how strong she can be?

Warnings: Rape/Non-con (non-graphic, fade-to-black), child abuse, underage drinking, underage smoking, drug use, violence, major character death

A/N: I really had fun with this one :)

AO3: here Fanfiction.net: here

Masterlist

Previous Chapter  |  Next Chapter

Chapter 17 - Sleepover

Rae followed the dim hallway to the last door on the right, still smiling and shaking her head at her brother’s last words. She heard muffled words through the closed door, and then laughter. When she turned the knob and pushed the door open, they stopped and turned in surprise. She smiled brighter at her two friends.

“Hey, guys.”

“Rae!” Carrie exclaimed, excitedly bouncing up and down on the mattress, her blonde ponytail moving with her.

“‘Bout time you got here,” Chrissy said, sitting on the floor, rifling through her own bag. Rae threw her backpack on the bed and dropped into the hardwood chair sitting by the desk.

“Why, are there some pressing matters that I need to attend to?” She watched her friend for a few more seconds. “What are ya lookin’ for?” Carrie came up next to her.

“Chrissy wants us to help her dye her hair tonight.” Rae lifted an eyebrow. “Mom said as long as we don’t ruin the tub.”

“What makes ya think I know anything about colorin’ hair?”

“Oh, it ain’t hard,” Chrissy chided with a tsk.

“What color, anyway?” The other girl finally found what she was looking for and set the plastic case down on the floor.

“I wanna see what red looks like.” Rae tilted her head, imagining the color in her friend’s hair, over her natural light brown.

“I dunno much about these things, really, but I think it’d look mighty nice.”

“You oughta give it a try too, Rae. Our hair color’s pretty close.”

“Oh, I dunno about-”

“Girls!” Carrie’s mom called from the kitchen. “Dinner’s ready!”

“Okay!” Carrie shouted back.

“I got a surprise for you two too, if you wanna,” Chrissy said.

“A surprise?” Carrie asked, turning back to them. She flipped her ponytail over her shoulder. Chrissy gave her a tight-lipped, mischievous smile and refused to elaborate. “Fine, then. Later. Let’s go eat. I’m hungry.” Rae stood from her chair and followed her friends back to the kitchen. They all took seats around the table.

“What’s good, mom?” Carrie asked, unfolding her napkin and placing it on her lap. Rae didn’t have many table manners- so she followed Carrie’s lead and did the same.

“Just a spiral ham, some mashed potatoes, and corn.” The older woman set plates full of food in front of each of them. “Your father’s stuck at work late tonight, so it’s just us.” Rae’s eyes widened at the food.

“This looks great, Mrs. Merrill!” she exclaimed and picked up her fork and started mixing the corn into her potatoes. “Mashed potatoes are my favorite.”

“Eat as much as you want, honey. You’re so tiny,” Carrie’s mom said, smoothing Rae’s hair down, then took her own place at the table.

After dinner, the three girls sat, once again, in Carrie’s room. Chrissy had stripped down to a camisole and shorts. She was sitting with a straight back on the desk chair, in the process of fastening a towel around her shoulders with a pin, after showing Carrie how to mix the dye. Rae was pulling rubber gloves over her hands.

“All you gotta do is just make sure that it covers my entire head. Try not to get it on my scalp,” Chrissy instructed. She handed Rae a small flat brush, just like the one Carrie was stirring the mix with.

“Don’t get this on the floor or my mom’ll kill me,” Carrie ordered. They both started putting hair color into their friend’s hair, carefully. Once they’d finished and cleaned up, Chrissy fitted a shower cap over her head and Carrie turned on the small TV in her room. She tossed each girl a Dum Dum from an open bag sitting on her nightstand. Rae lounged on the bed and stuck the lollipop in her mouth.  

“So, how long?” she asked.

“‘Bout half an hour,” Chrissy responded, unwrapping her candy. “You sure you don’t wanna give it a try?”

“Dally’d kill me,” Rae responded, trying to focus on the television.

“Well, then, what about this?” Her friend reached for the container she’d brought and popped it open. Inside was a small sewing kit and a few pairs of cheap earrings. Rae leaned in to look at the needles.

“Ear piercing?” Carrie asked. “Have you done it before?”

“Yeah, I did my little sister’s,” Chrissy said, pulling the sewing kit out of the box. “That’s why I was grounded.”

“Did somethin’ go wrong?” Rae inquired, suspiciously.

“Nah. Ma just didn’t like the fact that I stuck a needle through her earlobe,” she said with a smirk. “Her ear is fine.”

“I dunno, Chrissy,” Rae said, uncertainty in her voice.

“Oh, come on,” the other girl urged. She leaned in towards her friends. “It doesn’t hurt much.”

“If it’ll get you to shut up, fine,” Rae conceded. She nodded towards Carrie. “But you have to do it too.”

“Yeah, yeah, alright.” Chrissy jumped up, excitedly and delegated tasks.

“Carrie, go get a cup of ice cubes and a potato from the kitchen. Wash the skin off real good and cut it in half. Rae, get me like a, uh, washcloth or some toilet paper or something.”

Once they’d gathered all their materials, Chrissy sat Rae down in the chair and had her hold an ice cube to her earlobe. She held the needle and the potato up to her friend’s eye level.

“Okay. Needle goes through the lobe and the potato catches it in the back. Sit very still, and be ready with the rag.” Carrie sat next to Rae, a ratty washcloth ready in her hand. “Okay. Ice cube down. Deep breath in.”

Rae hissed at the pain. Carrie was there in an instant to catch whatever blood fell. Chrissy pulled the needle through and put the earring in.

“That wasn’t so bad, huh? Other side.”

After they were finished, they went to the bathroom to wash the dye out of their friend’s hair. As Carrie scrubbed the color out of Chrissy’s hair, Rae leaned towards the mirror to inspect their handiwork. It was weird, for sure, but at least they were even. Dally was gonna flip, but she thought Curly might like them. She sat on the countertop and leaned her head against the wall, feeling the adrenaline leave her body and a throbbing in her ears flare up.

Sometime after Chrissy had towel-dried her hair and they’d changed into their pajamas, Carrie’s mother came in bearing pillows and blankets.

“Have a good night, girls.”

“You two, Mrs. Merrill,” Chrissy offered and started making her bed on the floor. Carrie laid back on her bed and nibbled on a Red Vine while watching her TV. “Truth or dare, anyone?” Rae cringed a little.

“Preferably not,” she said, laying out her own blanket.

“Oh, don’t be such a stick in the mud! Do you even know how to sleepover?”

“Fine,” she answered with a roll of her eyes and held her hands up in surrender. Carrie moved so that she was laying on her stomach, closer to the other two.

“You start,” Chrissy insisted, nodding towards Rae. “Truth or dare.”

“Truth.”

“Boo,” her friend moaned. “Alright, fine. Have you and Curly done it?”

Just like Chrissy to ask a question like this off the bat. She hesitated for a second, and she saw Carrie’s expression change out of the corner of her eye.

“Well, uh...not yet.” The other girl’s eyes widened in surprise.

“Really?”

“We had a chance but I didn’t really want to.”

“Huh. I figured out of all of us it’d be you first.”

“Me? What about you?”

“Well, Ronny’s been gettin’ pretty handsy lately for sure, but he knows if he tries anything before I’m ready, his balls will have a date with my stiletto- wait, what’s that supposed to mean?”

“She means you’re so damn boy crazy that we thought you’d definitely-,” Carrie tried butting in. When she caught the smirk on Rae’s face, Chrissy let out a frustrated groan that cut Carrie off.

“Seriously, you two?!” Chrissy threw her pillow, smacking Carrie square in the face. The impact knocked the licorice sticking out of her mouth clear across the room. There was a dead silence between the three of them before Rae burst into a fit of giggles. The other two joined in.

“The fuckin’ Red Vine-,” she laughed, trying to get her words out. Her stomach hurt, and she had to wipe a tear from the corner of one eye. “Funniest thing I ever seen.”

“Ya’ll are stupid,” Chrissy mumbled as she flopped down onto her makeshift bed, unable to peel the smile off her face. “I’m goin’ to bed.”

“Hey!” Carrie shouted, retrieving the candy and throwing it in the trash can under her desk. “This was your game!”

“Just turn out the light!” She scoffed and flipped the switch.

#Those hard days #Rae Winston #The Outsiders #the outsiders fanfiction #outsiders #Dallas Winston #dally winston #curly shepard #curly shepard x oc #Tim Shepard #carrie merrill #chrissy powell #Sodapop Curtis #Steve Randle #Two-Bit Mathews #darry curtis #Ponyboy Curtis #Johnny Cade #stay gold ponyboy #stay gold

[simonalkenmayer]

College Cuisine, The Pantry and tools

For the first entry in the series, I thought I’d talk about what I think is essential in order to have easy meals you will enjoy. Obviously, if you are living in a dorm, they all have different regulations as to what you can bring with you. Some allow kettles but no hot plates, some have communal stoves and whatnot, and some have absolutely no refrigerated storage of any kind.

So if the living situation you enjoy has rules that make anything I’ve written impossible, just ask, and I’ll adjust it for you.

For the tools:

I think it is very important to have a set of plastic dishes. You can invest in glass but I’m trying to prevent you from having broken dishes, so some cheap plastic dishes are fine. Especially a few bowls of different sizes. You’ll need your own cutlery. A fork, sharp knife that can do either peeling, or meat slicing, is fine, such as a small paring knife. A cup with a pouring spout might come in handy, as might a funnel. I recommend a single medium sized sauce pan. Of course if your dormitory doesn’t have a source of fire, this is irrelevant. A small cutting board. Ziplock bags.

If you can bring or have access to a toaster, kettle, microwave, and fridge, so much the better. The only deviation I might make from these is a small crock pot. If the dorm allows you that, then bring one, because they are very handy..

For the pantry:

Most condiments high in vinegar, salt, or sugar are shelf stable for long periods. Depending on your tastes, I recommend you bring some of the following:

Soy sauce

Some sort of hot sauce

Ketchup

Mustard

A-1

Barbecue sauce

Honey

Olive or avocado oil

Rice vinegar

You should bring salt and pepper in cheap shakers. So too with any powdered spices you like. I use garlic and onion powder often. Rosemary, sage, cinnamon, nutmeg, ginger are multipurpose and very good to have. Bullion cubes or powder is excellent, as is corn starch.

Things like shelf stable pickled minced garlic, pickles, peanut butter, horseradish, and so forth are all excellent meal additives.

Eggs are shelf stable (so long as they have not been washed. If you live in a country in which the eggs are refrigerated, it is because they have been washed. Your eggs aren’t shelf stable. Your eggs are nonsense).

Prepackaged pastas, rice, crackers, and so forth, all excellent to have. Bread and potatoes obviously keep for a while and are versatile.

Canned things (despite how I feel about them) are excellent to have around. Particularly things that can be added together, such as soups, vegetables, beans and that sort of thing.

As for perishables that I reckon you ought to make a priority:

Bread

Ground meat

Cheese

Butter

Milk (there is a shelf stable milk, but it has to be kept cold after opening)

Produce or fruit, particularly the latter, as fruit often comes in its own handy carrying pouches

With these and a few other additions, making meals is actually very easy.

#college cuisine

[anyonecanbeacook]

Mom's Beef Stew

Real quick: The recipe I am giving is enough to feed at least 12, so unless you want to batch cook, feel free to scale down as needed.

I was making this at a friends house so, no process pictures today sorry! But did get a (drunken) picture of the final product!

See?

Corn starch

You will need:

Utensils:

1 large stockpot (nonstick is a plus but not required)

5 bowls (trust me)

One fork, one plastic heat resistant stirring spoon OR wooden spoon (not metal!)

1 large pyrex liquid measuring cup

1 small pyrex liquid measuring cup

Ingredients:

Salt & pepper

1/2 cup flour

Marjoram

Thyme

Oregano

Turmeric

Bay leaves (4 total)

If using fresh herbs and spices then use sparingly the flavor goes a long way! This is a "sweet" beef stew recipe also, a lot of people read it as bland, and honestly it kind of is, but it is a very specific memory for me, as the title may imply.

Worcestershire sauce.

Cinnamon (optional)(not part of the original recipe).

White or red wine (either work! I prefer whites but we're cooking so, eh).

Butter (unsalted)

Cream, milk or half n half

2 medium rutabagas (chopped)

2 medium turnips (chopped)

4 large carrots (chopped)

6 russet potatoes. (Skin or no, up to you) chopped

1 med onion (thinly sliced)

15 cloves of garlic (yes. Really.) (Not a fan feel free to tone it down!)

2 small leeks (wash well, thin slices)

1 can corn drained.

Hot sauce or crushed red pepper flakes (optional).

2.5 lbs of stew meat cubed. Note: this is a beef stew recipe however this tastes very good as a lamb stew as well!

Optional: beef stock/bouillon. (2 boxes stock/ 1tbsp better than bouillon/ 1 bouillon cube)

For prep: chop and slice everything beforehand, and divide into the bowls! Make sure the root veg is separated by cook time! (Carrots & rutabaga/turnip first, then potatoes, then leeks).

Directions:

So! First, mix your flour and about 2 tsp of each spice in a bowl large enough to hold your meat. But not the bay leaves! Those come later.

Then, making sure your stew meat is cut into about 1in squares, toss and coat evenly (but not too thick!). The 1/2 cup was just enough for me to have all the meat coated and about 1/8th cup flour leftover. All this goes into the pre-heated stockpot, with about 3 tablespoons butter.

If you prep this all BEFORE cooking this goes easier. I didn't do that today. Oops.

Brown off the meat with the butter and any remaining flour mixture (shouldn't be that much honestly), the flour and spices and meat should all brown up. You want to make sure all the meat is browned on all sides. Takes about 15 minutes with how much meat I used today.

While Browning after most of the meat is cooked: deglaze slowly with the wine. Aka: pour the wine slowly into the pot and stir the mixture smooth. Don't let it get too watery! (And so, slowly, the gravy builds. Yum) I mean you can use as much as you would like but be sure to cook it off or the alcohol taste will overpower your stew! And not everyone likes the taste of wine.

Add onions (I opt for full rings usually, thinly sliced) and garlic.

Is everything smelling tasty, the brown lumps mostly smoothed out, and nothing is sticking to your pot? Great! Taste it. Is it overpowering or bland? We are about to add a crapton of liquid and other bland-tasting veggies, if it is overpowering, leave it be for now and add your water or stock, slowly! Also, add the bay leaves and 1 tablespoon Worcestershire sauce.

Let sit for 5 minutes at a medium simmer, then taste again. Bland or too strong? Go ahead and add your Carrots/rutabaga and turnips. There should be enough liquid to just barely cover everything in your pot. This is fine. Bring to a boil and cover with a lid for about 5 minutes.

Now you should have a thin-looking soup, that's mostly brown in color. Now, taste it again. Bland or still too strong? This is where the magic happens-- after you add the potatoes, we are going to let it sit for about 5 minutes at a nice steady boil, taste, then add the next ingredient: half of the sliced leeks, another 5 minutes, then the canned corn & rest of the leeks.

Once all the ingredients are in, check your liquid level, again water level should be just barely covering everything, if it has cooked down some keep adding more, then taste and tweek to taste.

This mostly goes on personal preference here. Marjoram, thyme, and oregano are sweet subtle herbs, it takes a while to discern them as separate tastes and smells if you aren't used to cooking with them, so add one at a time, let things simmer a bit, then taste and add different things. If I had to guess I would say my mon probably uses 3 tbsp of each spice when its all said and done? I tend to use about 2 tbsp or so.

One thing: don't overdo the salt or pepper! These things can always be added to individual bowls later. Better to have to add it then have food be too salty.

Now, how are things tasting? Good? Still too bland?

So, add about 2.5 tsp of cinnamon, and 2 tsp (or to your heat preference) of crushed red pepper flakes. Not together if you aren't sure! Try one first, then the other.

I know the cinnamon is a surprise but its actually really tasty!

Once the taste is where you want it, time to thicken! First, lower heat to a low simmer!

So take the small liquid measuring cup and fill it about halfway with stock from the stew. Just stock no actual veggies or anything. Add 2 tablespoons of cornstarch to this and stir the lumps out. Should be thick, but not like a paste. If it is pasty add more stock if it is too watery add more cornstarch. You want it to grab your stirring utensil but not actually give serious resistance.

Now mix 3 tbsp milk/cream/half n half to the goop, stir, and slowly pour into the stew, stirring as you go. Make sure the temp is no longer at a roiling boil & is just a simmer or the milk will curdle and instead of creamy texture you get grainy instead.

Once it is to your desired thickness, et voila! Your stew is ready!

Would probably pair super well with the bread I did a while back. Didn't have time to make that today. Maybe next time!

Time to make: I... don't know? I was working in a kitchen with friends and alcohol. Let's say 2.5 hours from prep start to finish? Less if you can get your ingredients pre-prepped!

Anyway! Hope you enjoy!

#cooking #taste of home #homesick recipes #from my mother to you #delicious #fun #party of 4 or more

[ssportlive4]

Pork and Veggies in Broth : Traditional Filipino Nilaga Soup.

Hey everyone, it's me again, Dan, welcome to our recipe site. Today, we're going to prepare a special dish, pork and veggies in broth : traditional filipino nilaga soup. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Pork and Veggies in Broth : Traditional Filipino Nilaga Soup is one of the most favored of recent trending foods in the world. It's simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Pork and Veggies in Broth : Traditional Filipino Nilaga Soup is something that I've loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pork and veggies in broth : traditional filipino nilaga soup using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Pork and Veggies in Broth : Traditional Filipino Nilaga Soup:

{Make ready 1/2 of k pork, cheaper cuts are okay.

{Take 2-3 of bay leaves.

{Prepare 1/4-1/2 of garlic head, sliced lengthwise.

{Prepare 1 of onion, sliced.

{Get 2-3 cups of water.

{Prepare Handful of Peppercorns.

{Get 1/2 of Pork broth cube.

{Take to taste of Salt.

{Get 1 bowl of mixed veggies.

Instructions to make Pork and Veggies in Broth : Traditional Filipino Nilaga Soup:

Salt pork and boil in water (if lean, tougher cuts) for 30-40 minutes with pepercorns, broth cube, garlic, onions and bay leaves..

Taste soup and adjust with salt or broth cube..

Drop in mixed veggies and cook 6-7 mins more. Traditional ones are: green beans, sliced cabbage, wombok, bok choy/pechay and quartered potatoes(add these earlier). Some also put in halved (and peeled) saba bananas or pre-cooked corn cob(cut) - which adds sweetness to the soup, if you prefer that..

Enjoy and scoop over hot rice..

So that's going to wrap this up for this exceptional food pork and veggies in broth : traditional filipino nilaga soup recipe. Thank you very much for your time. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

#recipesfood

[gelasssoek]

Chicken club sandwich. Learn how to make your very own chicken club sandwiches right at home! Packed to the brim with delicious roast chicken - spoil yourself with these stacked chicken club sandwiches. See more Chicken recipes at Tesco Real Food.

Rolling the wrap can be tricky the first time, but it gets easier as you go. The trick is to layer the lettuce and fillings on parchment. Enjoy this delicious club sandwich made with grilled chicken and bacon.

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, chicken club sandwich. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Learn how to make your very own chicken club sandwiches right at home! Packed to the brim with delicious roast chicken - spoil yourself with these stacked chicken club sandwiches. See more Chicken recipes at Tesco Real Food.

Chicken club sandwich is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Chicken club sandwich is something that I've loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken club sandwich using 20 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Chicken club sandwich:

{Take 1 of chicken breast piece (cut into small cubes).

{Get 1 tbsp of soya sauce.

{Take 1 tbsp of chilli sauce.

{Prepare 1 tbsp of crushed red chillies.

{Get 1 tsp of salt.

{Make ready 1 tsp of black pepper.

{Prepare 2 tbsp of Corn flour.

{Prepare 2 tbsp of white flour.

{Get 1 of egg for marination.

{Take slices of Bread.

{Make ready of Cooking oil for frying.

{Prepare of Small chopped cabbage for coleslaw.

{Prepare Half of cup mayonese.

{Get 4 tbsp of milk.

{Make ready of Potatoes for french fries.

{Prepare 1 of tomato slices.

{Take 1 of cucumber slices.

{Take 1 of fried egg.

{Prepare leaves of Few Salad.

{Make ready of c.

Finally assemble your club sandwich by taking your middle bread slice containing the cheese and pop it directly on the slice with the chicken and bacon - then close it with the toasted slice facing up. Club sandwich stuffed with chicken, mayonnaise, processed cheese and fried eggs. Scrumptious sandwiches with a generous portion of chicken slices, spreads, egg and veggies. Search triple tested recipes from the Good Housekeeping Chicken Club Sandwich.

Steps to make Chicken club sandwich:

Marinate chicken with soya sauce chilli sauce blackpepper crushed red chilli salt white flour corn flour n egg... After 2 hours. Fry chicken pieces till it tenders.... After this fry some potatoes in fries shape and Setaside than Make coleslaw with cabbage mayonese milk black pepper and salt..

Take bread slices... First put mayonese over all bread slices... For club sandwich you need 4 bread slices... On first after spreading mayoness... Put fried egg piece... Den cover it with second bread slice. Over second bread slice spread mayonese again and put chicken pieces... Cover it witg third slice. Put cucumber tomatoes and slight coleslaw over third slice and cover it with last slice. Cut into half piece. Club sandwiche is ready to serve with french fries and coleslaw..

Sometimes the simplest dishes are the best- serve with chips for the. A club sandwich also called a clubhouse sandwich. It is a sandwich of toasted bread, shredded boiled poultry, lettuce, tomato. Healthy & Delicious Chicken Sandwich Recipe. My easy-peasy healthy & delicious chicken club sandwich is the quick fix for lunch-on-the-go or a lazy weekend brunch!

So that is going to wrap it up with this special food chicken club sandwich recipe. Thank you very much for reading. I am confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

#recipesfood

[loadedliterature-blog]

Recipes to follow at the bottom.

Roasted Chicken with Oranges, Brussels Sprouts, and Green Olives

Stuffed Artichokes

Butternut Squash Soup

Fruit Salad

Macaron Tree

Can-died Pears

Crimson Thread and Menage Trois wines

Reading The Handmaid’s Tale by Margaret Atwood, I was a bit daunted by how to create a menu in theme with the book. In a dystopian society, what do they eat? How do they eat? How do they cook? Thankfully, Miss Anya Spector came to my rescue. “Why don’t we do a Birth Day Party?” Duh. A Birth Day Party. Though this is an oppressive society, they seem to splurge when it comes to the day their Handmaid’s gave birth. This fact opened up options for me. Here, I want to explain my research, as well as my choices for the menu for this week. The three stages in this process are as follows: research, prep, and cooking.

1. Research

The background of the book is a bit vague. We don’t really learn what happened to the US until page 174 of the Anchor Books edition. I tried to mark down any mention of food, but I also found a list on the website Bookmenus.com. There were many foods mentioned, but the most mentioned were oranges and coffee. Because Anya Spector and I live on coffee, this would automatically make the menu. It is now tradition to begin a recording session with a strong cup. Oranges, however, stumped me. I knew we should do a luncheon, but what savory options would be included?

That’s when I found an interview with the production crew of the new Hulu TV adaptation. A lot of research went into making decisions of what to include in grocery stores like Loves and Fishes in the show. Production designer Julie Berghoff said to a Marie Clare writer visiting set, “Every piece of fruit had a thought process behind it—when she gets oranges, the implication is, ‘Okay, they conquered Florida.’ If they had artichokes, it meant they conquered California. The evolution of Gilead was always in mind.” So that was it. Oranges and artichokes were enough inspiration to start a menu.

In Gilead, there seems to be a black market where rich wives can find luxury gifts, from cosmetics and lotions, to exotic cheeses and canned goods. Following the logic of Berghoff, assuming Florida and California had been conquered, and the Marthas had access to their agriculture, as well as some black market items, they could create a bountiful Birth Day banquet, fit for a Gilead luncheon.

One thing that stood out to me in the books was that cooking had become a bit more pure. No longer are there processed, pre-made foods in Gilead. Everything is homemade, so that was something that we wanted to emphasize in our own work… Not that we’ve actually served anything store bought other than the Harry Potter Candy. However, the homemade bread from P&P, and homemade macarons are very different. Everything to follow is made by us.

2. Preperation

Because I agreed to make quite a big spread for this book, my preparation began days before our actual recording. Quick tip: most soups can be made in advance and frozen! Almost all soups have a base that can be separated and frozen, while garnish can be made the day-of.

So I made the soup first. Butternut squash is hard, so make sure you have a sharp knife, sharp peeler, and strong grip. When roasting, make sure you dice vegetables as uniform as possible for even cooking. Metal spoons work wonders at scraping out squash. Save the pulp for a squash bread, especially pumpkins. The seeds can be roasted and salted for a healthy snack! When roasting the squash (see recipe below) toss roasting vegetables in the combination canola oil and EVOO. This mixture lowers the smoke point and help avoid over caramelizing the vegetables. Then I place a small piece of butter at each end of the roasting sheet for the nutty browned butter flavor. Finally, just barely cover the roasted vegetables with vegetable broth. You can always add more, you can’t take it out. However, if your soup becomes more like a puree, thin with more broth. Remember the more you thin, the less seasoning it will have so be sure to continue to taste. Separate into servings and freeze for freshest taste. Thaw the morning-of.

Next I prepped the artichokes. Artichokes have a low yield, so we try our best to avoid cutting the yield down further by wasting much of the plant. Cut the stems off to make the artichokes sit flat on a cutting board. Next cut tips off, at least an inch and a half down the artichoke. Trim the other untrimmed leaves with kitchen sears. Soak in water with fresh squeezed lemons, and be sure to rub the leaves and stem in lemon to prevent discoloration. I’m soaking mine for half a day. When they are done,  I will steam them until the are tender, around half an hour. The day of the book club meeting, I will stuff them and roast them.

For the chicken, the oranges can be sliced the day before. Beware! You will smell like oranges all damn day. The Brussels Sprouts can also be cleaned. I tear the outside leaves off the sprouts, cut the stems off, and slice them in half. Store in water and lemon to prevent discoloration. The chicken can also be cleaned and trussed the night before. Run under cold water, and pat dry. Stuff with garlic cloves, onion halves, lemon and orange halves. Truss chicken to prevent the stuffing falling out.  Rub in butter. Salt and pepper the chicken just before it is cooked. Pan sear for a beautiful golden brown color. For the gravy, make sure you pre-make the veloute base (blonde roux with stock, reduce until thickened. Skim the scum it creates to reduce floury flavor!). Mix veloute base with drippings and reduce.

Finally the fruit. For your fruit salad, make sure you have a good arrangement of fruit. Too many tart fruits together will make your mouth turn inside out (i.e. pineapple, oranges, grapes, green apples, raspberries…). Instead, mix with softer flavors like strawberries, red apples, melons, etc. For the “can”-died pears, we’re using canned fruit so it is already soft. Don’t overcook these, or they will turn to mush. You only want to heat these up. Immediately mix in the butter with spices. Finish with the whiskey. Be careful! Any time you are cooking with a high-alcohol content liquor, there is a chance it will go up in flames! This is called flambe. Don’t panic if it happens. Enjoy the pretty colors! Alcohol burns off very quickly. As long as it stays in the pan, you are safe. If you try to fling it into the sink, you risk spilling it on something that will actually catch fire. Instead, tend it carefully and it will go out.

**Macaron vs Macaroon

Okay let us get one thing straight. There is a difference between these two cookies, so let me educate y’all. For this podcast, Hale graciously cooked us macarons and we put them on a painted foam tree for pictures. However, many people will think they are macaroons, which would be untrue. Many of you may know the double-O Macaroon. This meringue cookie is popular in the US during Passover, and to understand that you need to understand the history of the cookie and how the French macaron became the coconut macaroon you find in cookie tins.

So the “French” Macaron actually came from Sicily (shout out to my fellow Sicilian co-host Hale).  Macaron is actually related to the Italian word ammaccare, meaning “to crush.” This relationship probably refers to the act of crushing almonds into powder, the process necessary for your perfect French Macaron. However, until the 18th century, the cooks in the United States could not get their hands on many nuts or nut powders. Instead they substituted potato starch for a bit of texture, and substituted coconuts for almonds or other nuts, which were more perishable. Because the cookie has no leavening agent, they are considered acceptable for Passover! Thus, we have tins of chocolate dipped coconut macaroons for Passover in the US! However similar in history these cookies are, in the 18th century with the rise of French cuisine, these cookies deviated from each other. Though both are egg white meringue based cookies, the “flour” used is quite different. The French style is said to be more tedious and particular. Below you will see the difference between the coconut macaroon and the French macaron, respectively.

3. Cooking and Final Product

Roasted Chicken with Oranges, Olives, and Brussels Sprouts:

Ingredients:

Whole chicken (for 3-4 people)

3 Oranges

2 Cans Olives

1 lb Bussels Sprouts halved

1 Small Onion

Butter/Oil

Salt and Pepper to Taste

Process:

Preheat oven to 400

Clean, stuff, and truss chicken, salt and pepper to taste with a bit of butter rubbed over it

Line greased pan with oranges, halved Brussels sprouts, and green olives

Place chicken on top

Mix orange juice and honey and pour over chicken and everything on roasting tray

Roast in oven until done; start checking around the hour point.

When the chicken comes out of the oven, save drippings.

Mix drippings with veloute sauce. Reduce to desired thickness. Season with salt and pepper, orange juice if needed.

If the sauce isn’t thick enough, add a corn starch slurry

Fruit Salad

Banana, Papaya, Oranges, Grapes, Watermelon, Honeydew, Cantaloupe, Mango

Cut uniformly and serve

Butternut Squash Soup:

Cubed squash oiled on a roasting tray with salt and pepper, nutmeg, cinnamon, allspice, rubbed sage, rosemary, and thyme

Roast at 400 until tender, about 30 mins

Puree with warm vegetable stock to desired thickness

Season to taste

Garnish with bacon lardons

“Can”-died Pears:

Canned pears quartered sautéed with butter and cinnamon/nutmeg

Saute in butter until they turn golden, mix in brown sugar

Finish with honey whiskey–flambe

Top with ice cream

Stuffed Artichoke:

Ingredients:

3 large Artichokes (for 4-6 people)

Lemons

1 cup Italian Style Bread Crumbs

8-10 Garlic Cloves, chopped

1/2 cup Parsley, Basil chopped

1/2 cup Grated Parmesan Cheese

1/2 cup Grated Romano Cheese

Butter/Oil

Process:

Clean artichoke, soak, steam until tender (see tips above)

Mix together breadcrumbs, garlic, herbs, cheese, and melted butter or oil

Spoon mixture between leaves of artichoke

Roast until brown at about 375 degrees

Macarons (not Macaroons. See note)

For the macaron shells:

300g ground almonds

300g powdered sugar

110g liquefied egg whites (see below)

+ 300g caster sugar

75g water

110g liquefied egg whites

Liquid food dye to splatter: pink, blue and yellow

Frosting:

1 batch fluffy vanilla buttercream frosting

1 drop each of yellow, green, blue, purple, red and orange food gel

Process:

For the process, use the directions the creator of this recipe uses. Follow the link below.

https://www.thescranline.com/yay-gay-macarons

For a butter cream recipe, look to our Harry Potter themed birthday cake from last months’ recipes: https://loadedliteraturepodcast.com/2018/07/04/unicorn-blood-and-candy/

Macaron vs Macaroon; or Forever Smelling of Oranges Recipes to follow at the bottom. Roasted Chicken with Oranges, Brussels Sprouts, and Green Olives Stuffed Artichokes…

#Birth Day #Butternut Squash #Butternut Squash Soup #Candied Pears #Fruit Salad #Handmaid&039;s Tale #Macaron #Macaroon #Recipes #Red Wine #Roast chicken with Brussels Sprouts #Roast Chicken with Green Olives #Roast chicken with oranges #Stuffed Artichokes

[curutquit]

Lasagna in a pan. Welcome to my channel The Indian Flavours for you-Tamil. I hope you like my channel and if you do please like. In this video, we're cooking Lasagne at home, without using an oven.

Our guide helps with types, materials plus success secrets. A good lasagna pan is an essential piece of kitchen cookware for lasagna lovers and in this review we will tell you why, what to look for, tips for. Place the pan in the oven, and bake the lasagna.

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, lasagna in a pan. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Lasagna in a pan is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It's easy, it is fast, it tastes delicious. Lasagna in a pan is something which I have loved my entire life. They are fine and they look fantastic.

Welcome to my channel The Indian Flavours for you-Tamil. I hope you like my channel and if you do please like. In this video, we're cooking Lasagne at home, without using an oven.

To get started with this recipe, we must prepare a few components. You can have lasagna in a pan using 18 ingredients and 36 steps. Here is how you can achieve that.

The ingredients needed to make Lasagna in a pan:

{Take 1 cup of maida.

{Prepare to taste of salt.

{Prepare 1/4 cup of butter.

{Make ready 1 1/2 cup of milk.

{Make ready 1 tsp of black pepper.

{Take 1 tsp of oregano.

{Prepare 4-5 tbsp of garlic.

{Prepare 2 tbsp of chilly flakes.

{Make ready 1 tsp of sugar.

{Get 1 tbsp of tomato ketchup.

{Get 2 of onions.

{Take 2 of potatoes.

{Prepare 1 cup of boiled corn.

{Prepare 1 cup of capsicum.

{Get 1 cup of french beans.

{Get 1 cup of carrot.

{Get 6-7 of tomatoes.

{Get 300 grams of shredded cheese.

Check the lasagna every hour to see how it is baking. Add four to five tablespoons of tomato sauce if Place a cooking thermometer in the middle of the lasagna to check the temperature in the center. Cook lasagna noodles according to package lasagna moist and prevent the bottom layer of pasta from sticking to the pan. Place a large skillet over medium high heat.

Instructions to make Lasagna in a pan:

Take 1 cup maida, add. pinch of salt and knead a soft dough out of it.

Divide it into round portions and let it rest for 30 minutes.

Meanwhile prepare Red sauce...

In a pan put 3tbsp oil and add chopped garlic, oregano and chili flakes.

Let the spices release their flavour in the oil.

Cut the tomatoes in 2 halves and add it in.

Put a pinch of salt and stir well.

Cover with lid and let it cook for around 10 min.

After 10 min, tomatoes must have released their skin.. remove the skin and continue cooking it till it leaves the sides.

Add tomato ketchup and salt.

Add little water and grind it into a coarse paste.

Adjust the water(here we want thin sauce).

2nd sauce is white sauce.

Take a pan put 2 tbsp butter and add maida.

Saute till the maida cooks properly.

Add milk and stir continuously.

Add salt, black pepper, oregano, shredded cheese 1 - 2 cubes.

Keep stiring till u get the consistency of a sauce.

Back to the dough...

Take the small portions and roll it into very thin sheets (sheets should be of the shape and size of your pan).

Let the sheets rest on cooling racks for 30 minutes.

Now in a pan put 2-3 tbsp oil.. add garlic, oregano and chilli flakes.

Let the spices release their flavour in oil.

Now add finely chopped onions, carrots, potatoes, capsicum, beans, corn.

Cook till the veggies are soft and tender.

Add salt and black pepper and switch off the flame.

You can also put some lemon juice if you like tangy flavour.

Now Take a non stick pan put some red sauce in it and spread it well.

Then place a sheet on it.

Put some red sauce.. spread it well.

Now add veggie mixture all around.

Put some white sauce and some shreaded cheese.

Repeat the same process till 4-5 layers depending on the size of your pan.

There is not any specific way to arrange the layers (you can arrange the way you wish to).

Switch on the gas and cook this on slow flame for around 25 minutes.

Let it cool for 15 minutes and cut into 4 or 6 pieces and serve.

The best lasagna pan is a heat-tolerant deep baking dish with straight, tall sides, made of a non-reactive material. It should also feature easy to grasp handles Not just any pan will do when it comes to making lasagna. In this guide, we will cover what to look for and lasagna pan sizes to consider. There are many recipes out there for a popular meal, lasagna, but with this recipe, you can make the entire dish in just one pan. Stir in the sauce, water, and noodles.

So that is going to wrap it up with this exceptional food lasagna in a pan recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

#recipesfood