What Have You Cooked Recently?

[kosmikulduzbok]

Summer's sweet delight
Fresh from the sun's warm caress
Pure joy in each bite
Seeds and juice abound
Summer's sweetness overflows
Tummy's happy ache


I'm finin to eat much watermelon.

 

[Internet Wizard]

Made basic fudge cookies to try out a new stand mixer, came out better than expected

 

[Wuhan Wet Market]

I bought a lunch tray to portion out my food and have many side dish on one plate to minimize wash dish time.

With this tray, I’ve been just been making kimchi jjigae, and fish cake. It goes well with leek kimchi and sliced fruit as a side dish. Of course I cannot forget rice. I feed my husband bbq chicken since he really likes it right now.

I am also make prima laksa on more busy days and it’s a very delicious flavor. When I move to larger apartment I may do meal prepping for work.

 

[JambledUpWords]

I made gyros tonight with some homemade tzatziki sauce. It satisfied my Greek food craving without needing to go to a Greek restaurant.

 

[CallmeCicada]

My husband is doing Weight Watchers... but I do all the cooking and shopping, so basically I am doing it for him.
And I'm running out of ideas. He has a habit of wasting all his Points during the day, so he comes home needing a zero Points dinner.
I am running out of things to do with chicken breasts. He won't touch the zero points fish.
Any suggestions for what to do with chicken breasts (or turkey breast mince) that involve only vegetables, 0% fat Greek yogurt, no carbs, no cheese?
I don't eat meat and I'm kinda of starting to run out of ideas now. He does not like regular repeats on the menu, so just making the same seven meals each week in rotation isn't going to work.

Why is cheese not allowed but yogurt is, yogurt has carbs from the lactose in the milk which the body will convert to sugar. Doesn't matter if it is low fat. It's why lactose free milk will taste sweeter because they put enzymes in the milk to breakdown the lactose into glucose.

 

[isalaide]

Why is cheese not allowed but yogurt is, yogurt has carbs from the lactose in the milk which the body will convert to sugar. Doesn't matter if it is low fat. It's why lactose free milk will taste sweeter because they put enzymes in the milk to breakdown the lactose into glucose.

I know not, and care less. I'm just the cook lol

 

[Sweeter and Savoury]

Since I recently moved out I have been trying to cook.
Now I have tried MULTIPLE times to make a goddamn meatball but it ends up either breaking apart or taking too damned long to cook.
I believe I might be a nigger.

The trick to a good meatball is think of it like a mini-meatloaf

Caramelize the onions and saute veggies first then add them to the milk, egg and breading slurry. IMHO far too many people just toss in the raw onion and expect it to cook well. Season the slurry depending on what style of meatball your after then add the meat and knead it all together.

A small pro tip would be to freeze the meatballs for about 20 mins before cooking that way you can crisp up the outside without worrying about over cooking the interior.

Remember your only a nigger if you give up. Cooking ain't brain surgery if you fuck up learn from your mistake and try again.

 

[Clovis]

My husband is doing Weight Watchers... but I do all the cooking and shopping, so basically I am doing it for him.
And I'm running out of ideas. He has a habit of wasting all his Points during the day, so he comes home needing a zero Points dinner.
I am running out of things to do with chicken breasts. He won't touch the zero points fish.
Any suggestions for what to do with chicken breasts (or turkey breast mince) that involve only vegetables, 0% fat Greek yogurt, no carbs, no cheese?
I don't eat meat and I'm kinda of starting to run out of ideas now. He does not like regular repeats on the menu, so just making the same seven meals each week in rotation isn't going to work.

I actually cooked something fairly low-cal tonight.
1/4 White cabbage, finely sliced, boiled.
Added miso and chilli sauce to some retained cabbage water, cooked egg noodles in it.
Threw in matchsticks of carrot and chopped salad onions.
Sounds like the saddest cabbage ramen but its greater than the sum of its limited parts. If nothing else, it's a large volume of food and the slightly al-dente cabbage is something to chew on.
We had it with tofu and fried egg, but throw in chicken breast and swap the egg noodles for shirataki or just more chicken and/or an egg and it might be WW compliant. I dunno.

 

[cold comfort]

I made carrot-ginger soup for today, and a big batch of hummus to have with the next week+ of lunches. I put curry powder in one half, and smoked paprika in the other.

 

[AnOminous]

The last week I've been super lazy but have made a jacket potato every day. I start by preheating the air fryer to 400, stabbing a small-to-medium potato repeatedly on every side and the top and bottom, rolling it in my hands with olive oil and some coarse salt, either kosher or pink Himalayan or whatever, then cooking at 400 for 45 minutes. Flip it over in the middle. When there are about 6 minutes left, take it out, cut in half, slice it up a bit, put in pats of butter, and maybe crumbled bacon and cheese, finish.

Then throw on sour cream, maybe some kind of leftover meat, bacon bits if I didn't throw them in earlier, chopped onions, smoked paprika maybe, and maybe some kind of hot sauce.

Potatoes are really the GOAT food. I'm convinced you could live on nothing but potatoes, although I generally like them with other things too.

 

[Rungle]

Today I made steak and potatos in an airfryer and holy shit it was good.
Just preheat it on 200 Celsius, oil and spice up the steak, put the tatos and steak in it and just wait for like 9 or 11 minutes (depends on what kind of steak you want)

Most tastiest meal I made so far after moving out.

 

[mindlessobserver]

Local Grocery Store had a BOGO on 1lb bags of Frozen Shrimp. I'm normally averse to buying any Shrimp that is not North American sourced, and all the Frozen shit is from "Thailand" (snark). Decided to risk it, because Shrimp Alfredo Fettucini is one of my most beloved dishes and I've not had it in forever. Noodles and Sauce came out great. The Shrimp I quick thawed, deshelled and immediately threw into the sauce until cooked.

And then I started to get paranoia. Normally you want to cook shrimp right up until the are "almost done", and then let the residual heat finish the job. But I just didn't trust my "Thailand" Shrimp and went scorched earth on them until they had twisted up completely in circles.

They shrimp tasted...like Shrimp. I don't know if I ruined it by overcooking, the meat was straight ass anyway, or my brain is playing tricks on me. Maybe all three. But it was dissapointing.

Probably gonna turn the rest of the Shrimp into curry.

 

[kosmikulduzbok]

Chicken enchiladas!

 

[Stan]

A recipe for Three-Cheese Stuffed Shells
by Stan

Intro: my baby is growing up and starting to enjoy finger foods and cereals, so I've been experimenting with dinner options that she can chew and digest while still appealing to cheese-loving adults like me. This is a fairly simple recipe for stuffed pasta shells, and many variations are possible, but with any stuffed pasta you want to make sure to taste the stuffing before stuffing your pasta, cause the flavor's going to be about the same after cooking. You can also use manicotti (jumbo size pasta tubes) for this if you prefer.

Ingredients:
1 16oz jar of your favorite tomato-base pasta sauce (I use a ordinary marinara sauce)
1/2 lb of jumbo size pasta shells OR manicotti
15 oz of ricotta cheese (one medium size container)
3 oz parmesan OR romano cheese, grated
1 egg
2 tbsp fresh chopped parsley (I prefer flat-leaf, if you use curly wash it extra carefully) plus 1 tbsp for garnish
1/2 tsp salt
1 tsp pepper (or to taste)
1/4 tsp nutmeg (or to taste)
6 oz mozzarella cheese, grated
A little butter or olive oil to coat the casserole dish

Equipment:
1 casserole dish large enough to accommodate the shells in more or less 1 layer
1 pastry bag, or, a large ziplock bag with the corner sliced off (no tip necessary for this, the cheese mixture is too chunky anyway)

Method:
1. Preheat your oven to 400F.
2. Par-boil your pasta shells for about 9-10 minutes, strain and rinse under cold water.
3. mix the ricotta, parmesan, egg, 2 tbsp parsely, salt, pepper, and nutmeg together and spoon it into your pastry bag.
4. prepare your casserole dish. Oil/butter the bottom of the dish (prevents food from sticking) and then pour enough of your tomato sauce on the bottom to cover.
5. using the pastry bag, squeeze the cheese mixture into shells, arranging them in the casserole dish as you go. If you are running low on space you can lean shells on top of one another like roof tiles to get a few more in there.
6. Once you've stuffed your shells, cover with another layer of pasta sauce. Depending on the size of your casserole dish, you may not need the full jar of sauce.
7. Scatter the mozzarella cheese over the top of the casserole and garnish with 1 tbsp chopped parsely.
8. Bake for 30 mins, the mozzarella should be bubbling when done.
9. Serve hot.

Note: If desired, this recipe can be assembled up to 1 day ahead of time, covered and refridgerated, and then baked at a time of your choosing.

 

[Adamska]

I experimented by trying to make salmon burgers out of some canned stuff I got for free. It came out more like a crab cake and wasn't too shabby. Don't think I'd make it again though barring the other can.

 

[Sweeter and Savoury]

Made basic fudge cookies to try out a new stand mixer, came out better than expected

View attachment 6098124View attachment 6098125View attachment 6098127

Mutherfucker don't just show give us the damn recipe

 

[Internet Wizard]

Mutherfucker don't just show give us the damn recipe

• 2 cups white sugar
• Half a stick/1 cup of unsweetened butter (OG Recipe called for margarine but I used this, also make sure it’s softened before using)
• 2 large eggs
• 2 teaspoons vanilla extract (I used a tiny bit more)
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ⅛ teaspoon salt

Steps:
1) preheat oven to 350F
2) cream sugar and butter, I let these two mix for a bit before adding eggs in (one at a time) followed by the vanilla
3) mix flour, cocoa powder, salt and b soda in a diff bowl until it looks pale brownish.
4) Turn off and unlock your stand mixer unless you’re retarded, and add the cocoa mix. Let it stir for a bit until it looks about as brown as these pics. If you want to add toppings like choc chips do it here. When they’re ready to be molded they should be easy to clump together and shape into balls. They should also be cohesive like clay, and not too sticky or powdery

5) Put them in the oven with parchment paper baking sheets. In my case I got abt 24 cookies from the mix. The size of your balls matters a lot for how long they’ll take to cook; the og recipe made abt 48 in 10 mins of baking time, while mine was closer to 20 mins. Keep the size consistent and lean towards taking them out when they’re softer rather than hardened.
6) done, if you mixed everything well they should come clean off with a spatula or something similar.

I used a whisk attachment on the stand mixer for everything with this, and a rubber spatula for the cocoa bowl. Mixing times may vary, so use intuition throughout. If it looks done it probably is, and overmixing is always better than undermixing

 

[Sweeter and Savoury]

• 2 cups white sugar
• Half a stick/1 cup of unsweetened butter (OG Recipe called for margarine but I used this, also make sure it’s softened before using)
• 2 large eggs
• 2 teaspoons vanilla extract (I used a tiny bit more)
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ⅛ teaspoon salt

Steps:
1) preheat oven to 350F
2) cream sugar and butter, I let these two mix for a bit before adding eggs in (one at a time) followed by the vanilla
3) mix flour, cocoa powder, salt and b soda in a diff bowl until it looks pale brownish.
4) Turn off and unlock your stand mixer unless you’re retarded, and add the cocoa mix. Let it stir for a bit until it looks about as brown as these pics. If you want to add toppings like choc chips do it here. When they’re ready to be molded they should be easy to clump together and shape into balls. They should also be cohesive like clay, and not too sticky or powdery

View attachment 6110528
5) Put them in the oven with parchment paper baking sheets. In my case I got abt 24 cookies from the mix. The size of your balls matters a lot for how long they’ll take to cook; the og recipe made abt 48 in 10 mins of baking time, while mine was closer to 20 mins. Keep the size consistent and lean towards taking them out when they’re softer rather than hardened.
6) done, if you mixed everything well they should come clean off with a spatula or something similar.

I used a whisk attachment on the stand mixer for everything with this, and a rubber spatula for the cocoa bowl. Mixing times may vary, so use intuition throughout. If it looks done it probably is, and overmixing is always better than undermixing

Thank you, they look great so I got to give them a try.

 

[Local Farmer]

I’m making southwest chicken and rice and putting them in wonton wrappers

It is probably the craziest thing I will ever make but I got the idea a couple of days and decided to try it.

Will check in on how they are

Fucking amazing, only thing that was missing was some cheese

 

[kosmikulduzbok]

Here's one of my favorite comfort foods - a plate stacked with tortilla chips, taco meat, black beans, corn and rice. Topped off with cheese guacamole. Simple yet it never fails to hit the spot.