If you feel like branching out to your own or other recipes try the app Paprika Recipe Manager.
You can meal plan for the week and then add the week to your grocery list. It even stacks identical ingredients (like if you have 1 red pepper in 3 recipes that week it says 3 red peppers). It also lets you scrape data from websites to build a recipe. Just paste the link in the in-app browser and hit save.
It took me a long time to warm up to avocado. My biggest complaint was that it had very little flavor. I love it now, but I still think it’s quite subtle. It’s more a creamy vehicle for other flavors than anything.
I like that the minute he actually gets through the window he walks away.
Fuck, I hate this
So glad to see his channel still going, though I do wonder what happened to his larger project that hasn’t seemed to have gone anywhere.
When I first started cooking I was a big fan of 2 chicken and rice dishes my mom would make me as a kid. Both use very few ingredients that all last a while:
Chicken Provincial 2 chicken breasts (I usually cut them lengthwise, parallel to the cutting board so they’re thinner and make 4 portions, you could also pound them, too thick and they dry out and don’t get the flavor of the sauce ) ¼ cup butter ¼ lb mushrooms 1 tbsp dried onion flakes 1 bay leaf 8 oz can tomato sauce 1 tsp thyme ⅓ cup orange juice 1 cup white rice salt pepper
Make white rice per package instructions (I use an instant pot with equal parts rice/water)
Brown the chicken on both sides in the butter, remove the chicken and cook mushrooms, onions, and thyme. Add orange juice and tomato sauce and stir until homogeneous. Add chicken and cook until 165 inside (if you don’t have a digital meat thermometer I highly recommend them, thermapen is best but there are plenty of cheaper ones on Amazon)
Plate the rice, add the chicken on top and pour the sauce over. I usually serve with an Israeli salad. Skip the mushrooms if you’re not into them.
Honey chicken ½ cup honey ¼ cup mu. stard (grey poupon) 1 tsp curry powder ¼ cup butter 2 chicken breasts cut lengthwise into 4 portions pinch salt 1 cup white rice
Cook rice per package
Melt butter in a large high-walled baking pan in the oven at 350° (I use a 13x9 glass baking dish)
Add honey, mustard, salt, and curry powder to the butter and stir to combine. Add chicken and spoon sauce over until totally covered.
Bake for 15-25 minutes depending upon chicken thickness
Serve over rice. Again goes well with Israeli salad or any cool vegetables.