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@leighcooks
~~Cider cake version 2~~
1c brown sugar
2 packets cider powder
1/3c melted butter
Ground + squeezy ginger
1t vanilla
1 egg
1c buttermilk (4T powder in whole milk)
1c whole wheat flour
1.5c AP flour
1t baking SODA
3 chopped apples
3 grated carrots
Topping: 1c cinnamon sugar + 1T melted butter
Bake at 325 for 50 minutes
random but here is a recipe for cold peanut noodles that you can make during hot weather because i just ate this and had a fantastic time
2tbsp of peanut butter. a splash of rice vinegar, soy sauce, sesame oil, maple syrup. some chili flakes, some sesame seeds. a splash of water to thin it out. now you put in your noodles (cooled!!!! boiled and rinsed so they’re cold!!) and then some chopped up cucumber or carrot or avocado or cabbage or any crunchy vegetable. i just used cucumber
you can also put in lime juice or herbs or sriracha or grated garlic/ginger or anything like that; tofu/tempe/meat for more protein etc. noodle wise this can be ramen soba udon whatever, i used soba. enjoy homies
hey jsyk while hellofresh is dummy expensive and i wouldn’t reccomend it if you already know how to cook (if you’re a beginner like i was when i had it for 3 months, then it’s worth it), you should know that ALL OF THEIR RECIPES are free on their website and they all fuck hard
i will say that all the cooking instructions for veggies are pretty much the same (season with salt + pepper and roast on the top oven rack at 425F), but if it ain’t broke don’t fix it.
that being said, it also introduced me to methods i wasn’t at all expecting. i would have never thought to use cream cheese in my meat sauce, and now all my friends are constantly asking me to make my special rigatoni.
happy cheffin! :)
I am a person who uses Hello Fresh for realsies because it is a bit cheaper than groceries here and definitely cheaper than takeout, but we also remake the recipes when we want a specific one and don't want to wait for it to come around in the rotation again, and therefore I know The Secret Translations of Proprietary Ingredients:
"Cream sauce base" = make a roux, add milk according to how much cream sauce base you're supposed to have (ex: 4 oz cream sauce base = 4 oz milk)
"1 packet stock concentrate" = either one tablespoon Better than Bullion or, if you want to be really accurate, Savory Choice Broth Concentrate packets are available on Amazon and allegedly that's what they use
"Italian Heat Spice"/"Blackening Spice"/"Fry Seasoning"/etc.: I promise you someone on Reddit has figured out what spices they use and in what proportions for each mix, if it's not just a straight up branded mix (like McCormick Grill Mates Brown Sugar Bourbon spice mix)
"Roasted Garlic Herb Butter" (and other compound butters, like truffle butter) = they're literally Epicurean branded butters, they do not hide this, you can buy them online
"Sweet Soy Glaze"/"Ponzu sauce"/"Hoisin sauce" = literally Kikkoman brand condiments: they don't hide that, either
"Sweet Thai chili sauce" = any sweet Thai chili sauce from the grocery store will do. We use Blue Dragon or Taste of Thai because that's what we can get in our grocery store.
blue apron also has recipes on their website! i use it regularly to steal ideas when meal planning for the week.
Oh bean
#what was that bean I wanted to grow on the allotment#an American high protein bean#sounded like a vegan orc bean
The beefy resilient grex?
It was the Beefy Resilient Grex!!!! Well done
i know this means absolutely nothing to most people but basically all of the little web game things I've made recently (angels in automata, hex plant growing game, d.a.n.m.a.k.u., life music, sudoku land, the metroidvania style map editor, etc etc etc) are all entirely self-contained individual client-side html files that can be downloaded and run offline and have literally no libraries or frameworks or dependencies, because i'm an insane woman who enjoys hand coding my input handling and display code from scratch in vanilla js and having it all live in one single html file with the game logic and the page structure and the page style all just living and loving together side by side in a universal format that can be run by any web browser on any devixe. i'll even include image files as base64 data-uri strings just to keep every single asset inside the one file.
the sudoku one is gorgeous and a really intuitive way to play sudoku
i also really love the hexplant one
(reaching the purple aquare with the three exlamation marks is how you 'win' this game)
this is going Around again and it is always funny to me when ppl tag it "need to try this later on my computer" babes you don't need to wait they all work on mobile too <3
When I moved out of my parents house, my mom gave me this cookbook so could save some money. The idea is that each of tge dishes in here costs less than $4, which was the typical daily food stamp budget in 2015. In addition to recipes, the book also has some solid advice on meal planning and waste reduction.
Ten years later, minimum wage is still the same.
Lets see how this Obama-era cook book stands up to 2025 prices.
(To be clear- this is not a criticism of the author, who did a lot of research and math for this.)
We are going to shop for the Half-Veggie Burger today, which in 2015 money was 90c per serving, 7.20 total.
For clarity of purpose, this is Central Ohio, and I will be shopping at Kroger. The book does not specify where she was shopping.
Alright! Lets do this!
So. One of the challenges is that its so much cheaper per unit if you buy in bulk. This is great for families like the one I grew up in (2 adults, 2 kids, chest freezer) but a little harder for my small family (2 adults, no kids, budget fridge in my rental house).
So I had to think about some things.
Bell pepper at 99c plus buns at 1.79 = 2.78
Divided by 8 = .34
I had to think about the beans. Dry beans have to be soaked before they can be cooked ( ive gotten sick from someone not soaking their beans first). I am a fan of paying the ADHD tax up front to get canned beans for myself.
Each can is something like.... a cup and a bit. So I would have to get three of them. 3 cups of lentils i think might be 3/4 the bag.
.89 × 3 = 2.67 ÷8 = .33
1.69 ×.75= 1.26, ÷8 = .16
Now meat.
Beef is expensive, there is no getting around this. If i had a bigger freezer, I would be getting this monster.
Which portions out at 5.66 a pound. But, because I'm being practical about my lifestyle, I chose the smaller roll at 6.99/lb.
16.99 upfront cost, 5.66 ÷8 = .70
6.99 ÷ 8 = .87
And now eggs, which... I lucked the hell out with a flash sale.
Which they normally sell at 2.69.
Which makes this hard to quantify because you cant always expect eggs to be inexpensive, especially as we get into colder months.
So I will give totals for both what I bought versus what a typical price range might be.
1.49 ÷ 12 = .12 ÷8 = .02
2.69 ÷ 12 = .22 ÷ 8 =.03
Now let's add it up to different totals.
The first total is the big roll of beef with bag lentils but regular price eggs.
Upfront cost:
24.15 (but remember that the eggs, meat, and lentils can be used in more recipes.)
Cost per burger:
1.23
Now my adhd tax beans, practical amount of beef, and very lucky eggs.
13.93 up front cost.
1.56 per burger.
_____________________
So a 20-40 cent increase per serving doesnt sound bad. We are still under $4. But 20c per meal can get a little hairy over the course of a year.
Food prices are an interesting subject because they do fluctuate and its not always even how prices increase. Tariffs do things. Weather does things. Bird flu does things. Local markets can get weird on their own.
But this does affect everyone, and its something thats been on my mind since January. And with the possibility of losing SNAP next month, I think it was good for me to look at the reality of the situation.
Anyways- I do suggest this book. Prices may be out of date, but the recipes are really good.
Here is the rest of the recipe for y'all to try.
Link to the pdf on the internet archive:
Eating is one of life’s greatest pleasures. In a perfect world, healthy and delicious food would be all around us. It would be easy to choos
Omg I forgot about the Archive.
Yes, please download this.
Smash Potato Quiche —
I actually went and found the video and this guy listed the full recipe
Recipe:
Ingredients:
2 lbs boiled yellow potatoes
1 cup local milk
1/2 cup local 35% Cream
6 whole eggs
1 cup diced ham
1 cup sliced cherry tomatoes
2 cups cleaned spinach
1 scotch bonnet pepper or jalapeno sliced thinly (optional)
1 cup grated local mozzarella
3 tablespoons salt - 2 for the water to cook the potatoes and 1 for the egg and milk mixture
1 tablespoon black pepper
2 tablespoons chopped chives
2 tablespoons local salted butter
Method
Add your potatoes to a large stock pot and fill with cold water. Add salt and allow to boil until fork tender. Once ready strain water and allow to cool for a few minutes
Preheat oven to 350°F
Grease a large cake tin thoroughly with butter and add your now cooled boiled potatoes.
Using the back of a cup gently press down on the potatoes to form your crust.
Add spinach, diced ham, and tomatoes
In a large bowl whisk together milk, cream and eggs. Then carefully pour this into your shell.
Top this with a sprinkle of salt and pepper, hot pepper slices, and mozzarella.
Place this on top of a baking sheet and bake on the middle rack for 45-50 minutes.
Remove from oven and let cool for 10 minutes before slicing.
Finish with chopped chives and enjoy.
I am here for this Ontario content. Smashed potato quiche for the win!
This sounds fantastic! And a much easier gluten-free crust than my proprietary mix of teff, oat, and rice flours, etc.
but on the real though, here is your guide to assyrian rice preparation from your friendly neighborhood assyrian:
start wanting rice. (or, if you are traditional, simply recognize your constant desire for rice.)
measure out two cups of rice. then one more. then two more. then another. this seems fine. you love rice. there is no way that this will backfire on you.
remember that your great-great-uncle’s recipe says it should be soaked overnight.
become consumed with despair.
decide to soak it for half an hour instead, acknowledging that the final product will be inferior and anger your ancestors but will still satisfy your now almost-overwhelming need for rice to be inside your body much faster.
remember that you should have set the water to boil when you soaked the rice. goddammit.
once the water boils, put the rice in until it is half-cooked. the eyeballing or intuitive method is less effective than a timer but that’s how your aunt does it so you feel compelled to meet her standards.
now that the rice has fluffed up, realize how much rice six dry cups really is. holy shit. you’ve fucked up immeasurably.
take a minute to dwell upon your failings.
grease a baking dish with butter. this will never be as elegant as you want it to and your fingers will get greasy, but the slightly shameful, self-indulgent joy of licking your fingers afterwards will make up for it.
pour the rice into the dish. wonder immediately if you actually buttered the dish beforehand and if you’ve just fucked up.
melt approximately one thousand pounds of butter in the microwave and pour it over the rice, pondering your imminent death from rapid-onset arterial clogging. put a small pat of butter on the top to properly gild the lily.
put your pan into the oven, which you have absolutely preheated after your previous lack of foresight. shake the rice once or twice while it bakes to make sure the butter is well distributed. resist the impulse to climb into the oven with the rice. for the last ten minutes, sit next to the oven and count the seconds until it’s done.
remove the dish from the oven. shed a tear or two at the perfection laid before you. if you are dining with others, this is the time to serve the rice while making passive-aggressive statements about how oh no, you don’t need any help, you just made dinner all by yourself, you can serve everyone as well. (this is still fun if done alone, but optional.)
CONSUME THE RICE.
realize that you have eaten half of the dish in one sitting. no matter how much rice you made, this will always happen.
put the leftovers away, if there are any, and enjoy a cup of chai while marveling at the amount of food you have just eaten. if possible, fall asleep in an armchair, sitting up, head tilted slightly back, like a grandpa.
for the rest of the evening, think fondly of how much rice you have in the fridge now and how many meals it will supplement, refusing to acknowledge that you will almost certainly eat the rest of it in a few hours for a midnight meal.
i really played myself with this post huh. every time it gets a note i start wanting rice.
for anyone who wants it, here is my family’s actual recipe for assyrian baked rice:
1lb / approx. 2 ⅓ cups basmati rice (any long-grain rice will do)
3 tbsp salt
8 tbsp / 1 stick butter (you can reduce this if you don’t want to have a heart attack)
Put the rice in a pot and cover it in cold water and salt. Let it soak overnight. (If you don’t have the time to soak it, rinse the rice with cold water until it runs clear.)
Edit: The reason you want to soak basmati and other aromatic rice before cooking is to preserve more acetylpyrroline, the compound that gives aromatic rice its characteristic scent and flavor. Soaking rice allows the grains to absorb water, which reduces the cooking time, which means less time for the acetylpyrroline to cook off. It’ll still taste pretty good if you can’t do this, but you don’t want “pretty good”, you want mind-blowing, so for that perfect flavor you’ll want to soak your rice overnight. The soaking process also washes away the layer of starch on the outside of the rice, which allows the grains to separate rather than sticking together; this is why you want to rinse your rice thoroughly if you don’t have time to soak it.
Preheat your oven to 325°.
Boil three quarts of water in a separate pot. Once it’s at a fast boil, drain the rice and add it to the water. Boil for 5-7min or until one grain tastes half-cooked, but not soft. Pour the rice into a colander and rinse with cold water.
Edit: This step also helps get rid of any remaining starch on your grains, for perfectly separated rice. If your colander or strainer has large holes, you can put a paper towel/cheesecloth/clean dishcloth on the inside in order to drain your rice. Pour carefully if you’re using a paper towel, though, and put a bowl underneath your colander; I once lost a heartbreaking amount of rice when my paper towel got oversaturated and tore open.
Liberally grease the bottom of your baking pan with some of your butter. Pour the rice on top. Melt the rest of the butter in the microwave and pour on top of the rice.
Bake for 45min. (If you like, cover the rice for part or all of the baking time, but I find it gets less crispy on top if you do this.) Shake the pan a couple times during baking to ensure that the butter distributes throughout the entire dish.
Eat.
Serves four. Can easily be scaled up if needed (or down, but why would you do that?). Best enjoyed with a nice cup of chai.
(cc @raisedbyhyenas )
reblog for the awesome recipe and to make op want rice (rice is so good. ofc you want rice)
>:(
Smash Potato Quiche —
I actually went and found the video and this guy listed the full recipe
Recipe:
Ingredients:
2 lbs boiled yellow potatoes
1 cup local milk
1/2 cup local 35% Cream
6 whole eggs
1 cup diced ham
1 cup sliced cherry tomatoes
2 cups cleaned spinach
1 scotch bonnet pepper or jalapeno sliced thinly (optional)
1 cup grated local mozzarella
3 tablespoons salt - 2 for the water to cook the potatoes and 1 for the egg and milk mixture
1 tablespoon black pepper
2 tablespoons chopped chives
2 tablespoons local salted butter
Method
Add your potatoes to a large stock pot and fill with cold water. Add salt and allow to boil until fork tender. Once ready strain water and allow to cool for a few minutes
Preheat oven to 350°F
Grease a large cake tin thoroughly with butter and add your now cooled boiled potatoes.
Using the back of a cup gently press down on the potatoes to form your crust.
Add spinach, diced ham, and tomatoes
In a large bowl whisk together milk, cream and eggs. Then carefully pour this into your shell.
Top this with a sprinkle of salt and pepper, hot pepper slices, and mozzarella.
Place this on top of a baking sheet and bake on the middle rack for 45-50 minutes.
Remove from oven and let cool for 10 minutes before slicing.
Finish with chopped chives and enjoy.
I am here for this Ontario content. Smashed potato quiche for the win!
This sounds fantastic! And a much easier gluten-free crust than my proprietary mix of teff, oat, and rice flours, etc.
it's almost summer do you guys want my stupid hyperoptimized lemonade recipe that takes half a day to make and whips absolute ass
Fruited Lemonade That Makes You Reconsider It All
ingredience:
lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)
whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.
granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.
water as needed
equipment:
a few nonmetallic mixing bowls
a mesh strainer
a chinoise, ricer or some cheesecloth
a kitchen scale
a citrus juicer or reamer (manual or electric)
a potato masher
juice the citrus through a strainer - saving all rinds - and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.
Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.
Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).
taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.
citrus oils will float to the top, so stir/shake before serving. love you. enjoy.
some tried and true flavor combos:
straight lemon or lime, or any combination of the two, is of course an untouchable classic
lemon & strawberries (that's pussy babe!)
lemon & orange with a hint of vanilla (creamsiclemonade...?)
lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)
some cocktail type combos, booze optional:
lemon or lime & berries with basil + gin
lime & mint + white rum
lime & ginger + dark rum
lime & cucumber + gin
lime & orange (berries optional) + tequila
lemon, orange & cherry + brandy, bourbon, or rye whiskey
3-Ingredient Peanut Sauce
Follow for recipes
Is this how you roll?
Easy Baking Recipes for Cooking with Kids
Follow for recipes
Is this how you roll?
A reminder that sell-buy dates or best-used-by dates are not the same as expiration dates.
I love that a food bank is providing this info as they are experts in stretching food budgets and knowledgable in shelf-stable food items
So I followed the link to the website and found the longer list.
The website puts a link to the USDA site which links to foodsafety dot gov who really wants you to use the app, but you can bypass it.
Also a link to the Canadian government's advisory on best-before dates.
Both sites have links to pages that get more into food storage.
okay so if you need more veggies/fruit, protein or fibre (bc most people do NOT eat enough) in your diet but you struggle to do so, hear me out:
look up recipes (especially snack recipes) that are child/toddler/baby-friendly
i can guarantee there is a woman with a cooking blog out there who has found away to pack a bunch of vegetables into a surprisingly delicious little snack for her kids. this process has never failed me when i feel like i am not eating enough fruits and veggies. my entire flat is eating spinach muffins at the moment, which doesn’t sounding particularly appealing to most people and yet somehow. they’re delicious.
putting some of my saved recipes under a read more for people to use as inspiration or a starting point ❤️
This healthy, gluten free recipe idea is a kid pleaser! Quinoa Pizza Bites make a nutritious meal or snack the whole family will love.
Carrot star bites are fantastic for baby-led weaning or as toddler snack. Also great for big kids too - a healthy lunchbox item.
These Green Smoothie Muffins are so easy to make, delicious and kid-approved! Perfectly sweet, soft and packed with healthy greens! Naturall
These carrot lentil protein muffins are a great kid-friendly snack, filled with sneaky lentils to add healthy protein, fibre and nutrients.
These Vegetable Fritters are perfect for kids of all ages. Packed with veggies for nutrients & eggs and chickpea flour for protein. Gluten f
This lentil bake is perfect for babies, kids and adults. Made with 4 veggies, lentils, sweet potato and egg. Great for lunch boxes.
Quinoa Cakes are an easy way to pack in nutrients! Make in advance for a fun, healthy side or snack during the week! {Gluten Free, Vegan}
here’s a few more:
Healthy Chocolate Zucchini Muffins are moist, tender, mixed in one bowl, made with whole wheat flour, naturally sweetened with a little mapl
Baked sweet potato zucchini tots made with 3 key ingedients are nut free, vegan and paleo. Healthy baked veggie tots perfect for school lunc
This super veggie pasta sauce for babies and toddlers is delicious on top of all kinds of pasta! With over 7 different oven roasted vegetabl
Flavorful & full of veggies, these mini meatloaves are a great twist on a classic family dinner recipe. Easy to make, perfectly portioned ou
Looking for a quick, protein-packed snack or breakfast that’s both delicious and nutritious? These Cottage ... <p class="read-more-container
when my sib was little, my mom put pumpkin in everything. puffy pumpkin chocolate chip cookies.
one thing that stayed a beloved food we've kept all these years as a thanksgiving fave was pumpkin crescent rolls.
1 pkg active dry yeast
1 cup warm water (105 to 115 degrees F)
1 cup canned pumpkin
1/2 cup shortening butter is great
1/3 cup sugar
1 egg
1 1/2 tsp salt
5 to 6 cups flour
Dissolve yeast in warm water in a large bowl. Stir in the pumpkin, shortening, sugar, egg, salt, and 3 cups of flour. Beat until smooth. Stir in enough of the remaining flour to make the dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side of dough up. Cover. Let rise in a warm place until double, about one hour. (Dough is ready if indentation remains when touched.)
Grease cookie sheets.
Punch down dough. Divide it into 3 equal parts. Roll each part into a 12 inch circle on a floured surface. Spread margarine on circle. Cut into twelve wedges. Roll up the wedges tightly, starting at the rounded edges. Place rolls on a greased cookie sheet with points down. Curve slightly. Let rise until double, 30-45 minutes.
Heat oven to 400 degrees. Bake until golden brown, 15 to 20 minutes.
originally from a Betty Crocker holiday cookbook. We used butter rather than shortening. forever making 2x and 3x batches they're so fucking good I spend like a month having a carefully rationed hoard of them for breakfast with eggnog every year.
Sorry I’m late I was obsessing over herb spirals
Oh my god I know what I want to do with the rest of my summer
Doooooo iiiiiiiit I’m having a blast
A half dozen of the bricks keep falling off and I think a chipmunk is nesting in it
But I have at least two jalapeños and the oregano is spreading out like woah and the lavender and snapdragon and and butterfly bush are putting out so many flowers
This is cute as fuck yes I need this
Yes good do it! Remember to take breaks and stretch so you don’t wink your back when you’re building it!
"There isn't anything better than creating happiness for someone you love."
I can't do much but maybe this will interest someone. This cookbook is by a classically trained autistic chef, made for people with sensory issues. It's sold 1/6th of its initial run because apparently no one wants to have an autistic person interviewed on TV.
Apparently it's also very funny.
An accessible family cookbook that offers solutions rather than tricks to empower the food-averse, autistic, and picky eater, with 46 recipe
Spread this around! I bet someone here can use this.
