this post was submitted on 12 Jun 2023
21 points (100.0% liked)

Food and Cooking

1255 readers
5 users here now

All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.

Subcommunity of Humanities.


This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.

founded 1 year ago
MODERATORS
 

Anything from mundane to magical - let us know what you’re eating this week!

I prepped and froze a bunch of smash burger patties last week so we’ll be having burgers at some point. I like bacon and blue cheese on mine. Might do some tater tots on the side.

top 50 comments
sorted by: hot top controversial new old
[–] [email protected] 11 points 1 year ago (3 children)

The world's plainest, most comforting food ever: Grilled cheese.

I also plan on making macaroni with ground turkey in it mixed with mushroom soup.

Basically we're a little frugal this week :P

[–] PoodleDoodle 3 points 1 year ago (1 children)

Nothing wrong with that. Some of my favorite meals are struggle meals. Are you going to do tomato soup with the grilled cheese?

That second meal I call lazy man's beef stroganoff. I do use ground beef vs turkey tho.

[–] [email protected] 3 points 1 year ago (1 children)

Not too sure if I have tomato soup but I Do have a kinda gross (in that "this is probably not healthy for me, im eating it anyway" way) can of spaghetti that is calling my name, so thank you for the idea!

[–] PoodleDoodle 2 points 1 year ago

Don't say no to those spaghettiOs 🎶

[–] [email protected] 2 points 1 year ago

Oh I love mushroom mac and cheese (mac and cheese made with canned condensed cream of mushroom soup). My go to cheap meal used to be eggs baked in frozen diced potatoes with cheese but the price of eggs went up so much.

[–] [email protected] 1 points 1 year ago

I wanna try out a macaroni like that. Sounds delicious and like you could do it in one pot with minimal cleanup.

[–] [email protected] 6 points 1 year ago (1 children)

Today was my turn to cook for my family on vacation. I made a vaguely Thai-inspired curry with local veggies:

  • Three kohlrabi, peeled and cut into slices
  • Leaves from the above, deveined, chunked
  • 1" young turnips cut into pieces no more than 1/4" wide
  • Leaves from the above, chunked
  • Ginger, garlic, shallot, chopped
  • Cooked shrimp, peeled
  • Coconut milk
  • Curry paste

I sauteed all the veggies, then heated up the paste and coconut milk, and mixed everything all together. Served with rice. Really good!

[–] AlmostFunny 1 points 1 year ago (1 children)

That sounds good - what type of curry paste did you use for it?

[–] [email protected] 2 points 1 year ago

Green, but other varieties would work fine.

[–] [email protected] 6 points 1 year ago* (last edited 1 year ago)

Tonight is likely going to be a quick quinoa salad with feta, pine seeds and dried tomatoes.

Tomorrow I'm planning harissa chicken wrap that I picked up on reddit last week.

Tuesday probably some bulgur patties with scallions, parsley, tomato and egg.

But it's getting hot here so we might just raid the fridge on some evenings...

[–] [email protected] 5 points 1 year ago (1 children)

It’s garlic scape season so I’m trying to include that in everything I cook lately. Last night was added while making pasta sauce with stuffed shells and meatballs.

[–] [email protected] 2 points 1 year ago

I love garlic scapes. Mine aren't ready to harvest yet.

[–] [email protected] 5 points 1 year ago (1 children)

made a pizza with ricotta, chicken sausage, cherry peppers and oaxaca cheese!

load more comments (1 replies)
[–] kiwifoxtrot 5 points 1 year ago (1 children)

I made Sabich Sandwiches and Zhug for dinner this evening. It turned out really well.

[–] [email protected] 2 points 1 year ago

Both of these look amazing! Definitely going to have to give it go

[–] [email protected] 4 points 1 year ago (3 children)

Tomorrow is pasta primavera, inspired by another post on this community. Later in the week my boyfriend is making tater tot casserole with chicken bacon cheese sausage homemade by his family. Friday is blackened tilapia with roast potatoes and I’m roasting a chicken Sunday because it was on sale. I’ll probably do broth with the carcass sometime next week. We had originally been planning to enchiladas Sunday, but those got crowded out by the unexpected chicken.

load more comments (3 replies)
[–] [email protected] 4 points 1 year ago

In the past week I've made sourdough baguettes and batards, tuna melt, a grilled tri-tip and homemade guacamole.

Trying to work up the motivation to do collard greens sauteed with merguez sausage, and maybe later a broccoli cheddar soup.

[–] [email protected] 4 points 1 year ago

I made sort of a "pizza" on sourdough with salami, jalapenos, and cheddar but without marinara. I guess it was more like a sandwich the way I folded it once it was done. Not bad.

[–] [email protected] 4 points 1 year ago

I bought some BBQ pork from an asian grocery store this weekend so I'm going to be adding it to ramen, rice bowls over the next couple days along with enoki mushrooms and lots of green onions

[–] PoodleDoodle 4 points 1 year ago* (last edited 1 year ago)

My set up for the week

Today - paninis made with cheddar jalapeno bread

Tomorrow - chicken teriyaki with broccoli

Wednesday - Sagg paneer

Thursday - burritos with homemade tortilla or nachos if I don't end up making the tortillas.

Friday - chicken, mushrooms, and rice

Saturday - always soup day, homemade bread

Sunday - day of rest AKA cook for yourself or starve day

Edit: mobile edit to make it less of a wall of text

[–] [email protected] 4 points 1 year ago* (last edited 1 year ago)
[–] NakedGardenGnome 4 points 1 year ago

Yesterday: Cauliflower with yellow bell pepper in a gochujang cream sauce with a side of pig tenderloin.

Today: an aubergine, tomato and olive Tajine.

Tomorrow: some kind of pasta with tomato sauce and a kind of fish, topped with Creston

[–] [email protected] 3 points 1 year ago (2 children)

Bought 2 cans of chick peas & tahini sauce. Blended all them hummus and froze most of them for later

load more comments (2 replies)
[–] AlmostFunny 3 points 1 year ago* (last edited 1 year ago)

Things on our menu this week:

Tonight: taco salad

Tomorrow: fish and shrimp ceviche

Later this week: roasted whole chicken, baked potatoes

Then probably a leftover night if they aren't eaten as lunches.

[–] Finnbot 3 points 1 year ago (2 children)

It's an absolutely scorching 26 degrees here on the West coast of Scotland and it's an obscene heat for here and I am currently struggling to think of things to make that are suitable for this weather.

I made slow cooker chilli on Saturday as that didn't require slaving over the cooker, so didn't mind. Next night was 5 spice chicken salad and then BLTs last night, which went down a treat.

[–] [email protected] 3 points 1 year ago* (last edited 1 year ago)

It was 26 here yesterday and let me tell you, I have never regretted my decisions more than I did 20 minutes after putting that pasta bake in the oven.

It's 29 today and I WAS thinking of soup :/

Cannot survive cooking indoors so I'm going to BBQ something or other and try not to start any wildfires.

[–] [email protected] 2 points 1 year ago

Pasta / potato salads are nice when it's too hot to eat anything warm

[–] [email protected] 2 points 1 year ago (1 children)

I made a thai vegetable curry the other day with chickpeas that was so good. There's a thai restaurant in town that does a curry dish that is topped with raw red onion, and I've been super into doing that and tons of lime when I make it too

[–] [email protected] 2 points 1 year ago (3 children)

I've never had curry but I like onion and lime! Is it hard to make?

[–] PoodleDoodle 2 points 1 year ago

I'm not sure about Thai style but most curry I've made is similar to making a beef stew, to give you an idea of difficulty.

[–] [email protected] 2 points 1 year ago

It's not very hard to make. I very loosely follow this recipe

[–] [email protected] 1 points 1 year ago

not the person you asked but: generally no.

Chickpeas (and really anything dried larger than lentils) can be a bit tricky. Definitely check the instructions on the ingredient to see if it lines up with the recipe. We had one attempt where the chickpeas were still inedibly tough when everything else was cooked. I've never actually managed to get dried beans to properly rehydrate with less than multiple hours of cooking so I stopped bothering.

[–] [email protected] 2 points 1 year ago (2 children)

I got some cheddar jalapeño brats to grill, and some chorizo and eggs for tacos. Nice and simple is the way I like to go most of the time!

[–] [email protected] 2 points 1 year ago

Oh damn that sounds good... do you simmer your brats in beer or anything or just put them straight on the grill?

[–] PoodleDoodle 2 points 1 year ago

cries in east coast I haven't seen chorizo outside a specialty store in a fools age. Sounds amazing!

[–] [email protected] 2 points 1 year ago

I ate puertorrican style arroz con gandules (rice with pigeon peas) yesterday, the day before I don't actually remember 😅

I want to see if one of these days I make some Pasta Alfredo ideally with chicken.

[–] [email protected] 2 points 1 year ago (2 children)

🧄🧄🧄

It's not a dish but I love making garlic puree as mise en place and I did that today :) it's super convenient to have a soft, non pungent garlic that practically doesn't spoil. I can't recommend it enough! And definitely will keep doing it even though no one asked!

Recipe

Requirements

  • peeled garlic (I don't mind doing it myself but buying it pre- peeled will save you a lot of time)
  • your choice of neutral cooking oil
  • immersion blender
  • small pot or saucepan with a lid
  • optional sieve

I like to use about 8 bulbs of garlic on ~0.4L of oil and that lasts me about 2 months in a 2 person household.

Steps

  1. Put garlic into a pot and add oil until almost covered. The oil expands during heating so use a little less than you think you need.
  2. Heat up the oil on low-medium until you see bubbling.
  3. Cover the pot and turn the heat to low. Let it cook for about 45 mins or until your garlic is golden brown and completely soft (try with a fork).
  4. Drain the oil from the pot into it's own container. Congrats you got yourself some bonus garlic oil that you can use to fry stuff in :)
  5. Puree your garlic with your immersion blender.
  6. Wait for everything to cool down before covering and refrigerating. This prevents condensed water dripping into your garlic which forms kinda gross grayish spots.
load more comments (2 replies)
[–] [email protected] 1 points 1 year ago (3 children)

Did some hot sauce sunday.

I have some watercress in the fridge to do a pie, but it's too warm at the moment

load more comments (3 replies)
[–] [email protected] 1 points 1 year ago (2 children)

Made some chili yesterday but it's honestly not great. I'll try a different recipe next time.

load more comments (2 replies)
[–] entdraught 1 points 1 year ago

I made a bacon-blue cheese potato salad for a work potluck. I'm also making some homemade sorrel pasta with pesto. Bigger project is to cure and cold smoke a side if salmon this weekend!

[–] [email protected] 1 points 1 year ago

Kevin's brand Korean BBQ style chicken. I cooked it up with a whole bunch of veg. It's enough to last me a week of dinners! If I cut it with rice, oh lordy...I might have to make rice tonight now

[–] [email protected] 1 points 1 year ago

I'm planning on making some sort of putenesca-esque dish with cauliflower. I guess to serve over pasta, but I have some random grains i might use instead... Tbd

[–] [email protected] 1 points 1 year ago* (last edited 1 year ago)

Today I had lentils, rice, olives, sardines, and bread. Oh, and some tea.

load more comments
view more: next ›