What Have You Cooked Recently?

[Nick Obre]

A tuna bake with pasta, eggs, greek yoghurt, pesto, cherry tomatoes, and a bunch of veggies.

Turned out pretty good and was several days' worth of lunches for me and the kid. Supposedly good in terms of protein and macros and all that shit according to the recipe but I don't know nothing bout that.

 

[newport100s]

I like to think there's an art to being broke, looking at your kitchen and making whatever you can with what's in there.

I used spaghetti noodles, oyster sauce, sesame oil, chives, garlic powder, tumeric, chili powder and a twist of lime topped off with sesame seeds to make some pretty decent noodles.

 

[rosecig]

Mac and cheese made with butter, milk, flour, Romano, onion Havarti and white cheddar. Turns out like a sharper mac and cheese and the color is very light. The flour helps a lot.

 

[MoffAlbert]

Ahi tuna sashimi over rice. Al I have to say is thank God for rice cookers.

 

[(っ◔◡◔)っ ♥ Cancer ♥]

I tested a recipe for some coconut curry brussel sprouts, probably going to run them this weekend since I about 4 cases of sprouts I need to get through.
Made a couple hotel pans of cucumber salad in a Greek yogurt sauce that was pretty good. There was a component missing from it that I still can't put my finger on, will try again with some lemon zest.
And tomorrow I'm going to make large batches of banana bread and guacamole. I've got two cases of perfectly ripe 'cados that need using, may test the viability of freezing guac. I imagine the texture will get fucked so I may try only freezing the 'cado mash with some lime juice

 

[There She Glows]

I've got two cases of perfectly ripe 'cados that need using, may test the viability of freezing guac. I imagine the texture will get fucked so I may try only freezing the 'cado mash with some lime juice

I have read that thawing in the fridge vs room temperature helps somewhat with the texture but have never tried it myself, if you do try it plz report back with the results.

 

[AnOminous]

I like to think there's an art to being broke, looking at your kitchen and making whatever you can with what's in there.

I've shilled this before, but while I also like looking at the fridge and making up something based on what's in it, if I can't I sometimes resort to this site: https://www.supercook.com/#/desktop

Sometimes its answers are kind of retarded but you can usually figure out something.