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@nicoles-chef-corner
Hey peeps, what are some recipes you would like?
More baking?
A few easy dinner recipes?
Some fancy dinner recipes?
Fun snack plates?
What to do with leftovers?
You could even send in asks, since most stuff I cook is on a whim or from what lays around the house, so if you need any help, just hit me up.
Okay so I made these without the cinnamon and nutmeg and lemme just tell you:
THESE MUFFINS TASTE EXACTLY LIKE DOUGHNUTS.
I DUNNO WHAT KIND OF VOODOO I PULLED IN THE KITCHEN BUT SLAP MY NIPPLES AND CALL ME BETSY BECAUSE THEY TASTE LIKE DOUGHNUTS HALLELUJAH IN THE HIGHEST.
i made these today! they’re DELIGHTFUL! (i made them with the cinnamon and nutmeg, but now i’m planning on trying them without and maybe filling the middle with some kind of jelly???? we shall see.)
omg pls share som cabbage recipes!!!
I couldn't find the recipes in english, so I assume they're out cultural balkan dishes; I am not a very precise cook but I can explain what I'm doing.
One of my favourite ways to eat cabbage is 'Cabbage Pasta', we call it 'little cloths' because the pasta we use is usually cut like little cloths. This is how it's done: you sautee some onion, garlic and spices on oil, then you add cabbage, cut neatly into small pieces (they can be rectangular pieces, it's not super important), then you add half a glass of water and cover it up and let the cabbage take in all of the spices and alliums. It should cook like that for 10-15 minutes, or until the cabbage is soft, then you add in pre-cooked pasta in! You let it all cook together for a bit so the pasta takes in the flavour too, and all of the water should be taken in by cabbage and pasta. And you're done! The spices used in this are usually salt and sweet paprika, you could use soy sauce too and add anything to your liking. It's absolutely delicious.
The second recipe is something I've had all of my life, it's like a stew maybe? But basically you also sautee some onions, garlic or whatever spice you want on some oil, add tomato paste or tomato juice, or you can go with freshly cut tomatoes as well, add water, and put in cut cabbage and potatoes (you can also add carrots and more vegetables!). It's very delicious when it cooks down like that. I also like to add just a spoon of vinegar in it, I seem to like the added acidity.
Other ways I like to eat it is in a salad of course, and in spring rolls!
One really popular cultural recipe here is 'filled cabbage', and I've never actually made it, our name for it is 'sarma', which I can't really translate into anything. It's made by specifically preparing the fermented cabbage leaves, so they can serve as a wrapping for a mix of rice, meat and spices. Then they're all cooked in a broth with alliums, spices, more cabbage and tomato paste. I could do it with rice and soy, but it's honestly intimidating for me to try, the leaves need to be wrapped just so the entire thing doesn't fall apart, and I first need to figure out correct fermenting methods for cabbage.
Everyone else drop your favourite ways to eat cabbage as well! Add cabbage recipes for the anon :)
Healthy, vegan peanut butter fudge that is made with only 5-6 ingredients. No bake, protein rich and SO EASY. Can be made grain free and pal
I made this for my inlaws since his sister is vegan. Switched the oat flour for coconut flour, and to make chocolate layer, I switched it up by making a vegan ganache. Chilled coconut milk whipped and then added the vegan chocolate. Whip again and let it cool on the cold fudge. You can freeze these. Just let them sit out of the freezer for 6 hours max. Otherwise, they get too limp.
Pumpkinsoup
Will be making pumpkin soup for the very first time this week once these beauties are ready. Lots of roasted garlic, roasted onions, smokey pumpkin thanks to paprika and sage and thyme and maybe some tumeric and other warm spices. No cinnamon or tomatoes since my friend is allergic and I don't want to bring her harm while I am making soup for her. But if you do like cinnamon add it. Just try some moroccan or indian inspired flavours if you want a true warm winter soup kind of feel, otherwise go the italian route.
Only need around 700ml stock of choice, some water or cream or milk and a potatoe to thicken it. Enjoy
I used to hate herbal tea. I drank it for medicinal purposes, but it was a chore. But then I learned The Secret, the one that makes herbal tea not only palatable, but enjoyable. Tasty. Delightful, even. I will tell it to you now:
Herbal tea is not tea.
Duh, you say, but let me explain further.
Herbal tea is not tea, and it will suck if you treat it like tea.
Actual tea, as in the tea plant Camellia sinensis, has very specific steep times and temperatures. This varies by variety (green vs black vs white), but it all comes down to a common factor:
Tea is high in tannins.
Tannins make stuff bitter. Tannins are released from the tea if you heat it too high or too long (again, specifics depend on variety but the point stands). If you steep it too long, BOOM, tannins. You put it in water that is still boiling or hasn’t cooled down enough from boiling? TANNINS. You get nasty, bitter, burnt-grass-tasting tea.
Herbal tea almost universally doesn’t have tannins. This means you almost universally can’t over-steep herbal tea. And in fact, and listen up because this is the practical part of the secret, you need to steep it way longer than actual tea if you want to get the flavors into the water!
Those recommended steep times on your herbal tea box are based off actual tea (black tea to be specific). It’s usually somewhere around 5-7 minutes, but what you actually need is something like 10-15 minutes.
And most conventional tea-making wisdom will tell you to not put the water in too soon after boiling, but again, that’s for tannin-rich Camellia sinensis. You could literally boil* your herbal tea if you wanted. It might make it slightly less sweet depending on variety, and you will probably bust your tea bag doing so, but my point is that you should put as hot of water as you can get into your steeping vessel. As in kettle starts whistling, pour it in immediately over the tea bag. Then let it sit for 10-15 minutes as discussed above.
The only exceptions that I know of personally are meadowsweet, red raspberry leaf, and yarrow, and only one of those is a very common herbal tea ingredient. And honestly, it’s not even high enough in tannins to affect your whole cup if it’s just part of a blend.
So please stop drinking weak plant-adjacent water and start getting the actual flavors you paid for.
*I have actually just dumped herbs in a pot and boiled them and it made a delicious tea. I used lavender, chamomile, lemon balm, and mint, all of which I’d grown myself, and literally just tossed the fresh-picked sprigs into a pot and boiled the crap out of it for close to 10 minutes because I forgot about it while I was rearranging the freezer. It was delicious and not bitter at all despite being a color I can only describe as “positively murky,” and I could taste every single one of the herbs I put in there. It also made my whole apartment smell like a sunny meadow. Do with this information what you will. Am I recommending you boil the devil out of your herbal tea bags? Not necessarily. But I’m also not not recommending it.
Easy lunch or dinner
I sautéed onions, garlic, mushrooms with some fresh parsley and spinach. Ofcourse pepper and salt to taste. Added some feta cheese and parmesan leftovers so they wouldn't go to waste. All served on a hard bun with tomatoes
Peanut Butter & Jelly Buttercream Sandwich Cookies: Classic PB cookies with a layer of raspberry buttercream in between!
This is one of my fave cookie recipes. Since most people here aren't huge butercream lovers I put extra pieces of buts and dark chocolate in them to give the cookies something extra.
Saint’s Turkey Sandwich
Sarah and I recreated the best sandwich we ever had. It reminds us of sitting near Day Stage, listening to Karen Williams.
What You Need: pumpernickel or dark rye bread gouda, smoked (or not, your call) ripe hass avocados slow roasted turkey breast romaine lettuce mayonnaise (yellow) curry powder
You just need to find the right ratio for you in terms of the curry mayonnaise. Sarah and I added about a tablespoon of curry powder to half a cup of mayonnaise. Toast your bread, slather the mayo on both sides, with as little or as much as you want. Layer the gouda, turkey, avocado, and lettuce. Don’t forget the chips & salsa and it’s like you’re still home.
I really wanna recreate Burrito Night. That was gooooood.
I made onion soup
I used a mix of yellow and red onions, 3 of each, let that caramelise with olive oil, butter, 2 cloves of garlic, some sage, tiny bit of rosemary and thyme. Added a small glass of red wine when it was almost done caramelising. Then 3 tablespoons of flour a tiny bit at a time. 3 cubes of beef stock and 1 cube of veggie stock and 2 litters of boiling water.
i am not joking we need to force teach cooking in schools. like. it is an essential thing for survival. do you know how easy it is to make things if you know even the bare bones shit about how cooking works. we need to teach teenagers how far you can take an onion and some other veggies it''s sad that people grow up not knowing how to prepare literally anything. and i'm not talking about oh this home ed class taught me how to make chicken nuggets at home i'm talking about learning the balancing of sweetness and acidity and saltiness and bitterness and shit like that and techniques and oil temperatures and how meats cook. it needs to be taught because it's literally not even that difficult and it matters so much
i truly believe that knowing how to cook is a basic survival concept and the fact that so many people can't even make simple dishes is depressing as hell this is the sorta thing that should be taught at a young age. being able to take the ingredients you have around your home and turn them into a meal is like, essential and will make life so much better. you don't need to be a high end chef you just need to understand some things that can be easily taught... but then again maybe the education system is playing a roll against this and ultimately they want you to grow up to rely on mcdonalds for dinner. i don't know. please learn how to cook for yourself if you're able. i'm not asking you to hunt for specific ingredients to make some expensive youtuber's "best" recipe but if you know the basics of cooking you can do a lot with cheap canned ingredients. cooking can be affordable i promise you just need to learn how to make do with what you can get
Can anyone point me towards resources that teach those basics cus I would LOVE to teach my child this stuff but i dont know how to cook
not comprehensive but heres some:
internet shaquille's basics but especially:
making rice
making scrambled eggs
making oatmeal
levels of cooking meat
using & storing vegetables with recipes in the description (this one has a bit of Sassiness directed at people who dont like vegetables but the content is solid)
food safety + a recipe to demonstrate
how to learn to cook (just a list of subtopics, no actual tips)
cooking techniques playlist
how to cut x
basics with babish s1 & 2, but particularly:
freezer meals,
weeknight meals,
kitchen tools (although the specific suggestions are pretty expensive even with the lower end scale items the basic categories are solid, and you can evaluate what items you will realistcially need - eg. if you dont need to read temp for steaks etc the temp reader will not be relevant) &
kitchen care (mid-high advanced home cooking)
basic knife skills
picking the right pan for each recipe
j. kenji lopez-alt's tips and tricks playlist
egg recipes
a little more complicated, involved, and longer than any of the rest of these but good breakdown of flavor & how and why to use the basic seasoning/flavor profiles
and then recipe channels representing various cuisines:
j. kenji lopez-alt (various)
marion's kitchen (southeast & east asian, western/asian fusion)
maangchi (korean)
future neighbor (mostly korean)
the western supermarket playlist of chinese cooking demystified (more recipes available but these are accessible if you dont have "specialty" ingredients)
family recipes playlist by made with lau (chinese)
not another cooking show (various)
cooking with boris (bear with me here i know he does it exaggeratedly humorously but a lot of them are actually solid and beginner cook friendly. mostly slavic/russian)
you suck at cooking (also falls into the intentionally humorous category but most of the recipes are pretty solid anyway)
how to cook that (baking, also does debunking videos of viral cooking hacks - breaks down the reasons the hacks dont work, pretty important to understand those basics imo)
internet shaquille (various)
babish culinary universe (various)
i REFUSE to recommended joshua weissman because he is fucking insufferable but if you want you can try if you can deal with it, the techniques/recipes seem fine for the most part
again definitely not a comprehensive list but it touches on most of the basics
Lunch ideas
These are actually amazing??? This can really help me eat more??? And are legit good and creative lunches??? THANK YOU IM AAAAAAAAA-
Good for spoonies who like to pre-prepare stuff when they do have some extra spoons
Also for the nacho box you can get queso dip
oh thank fucking god
Crisp Sourdough with Cream Cheese and Slow-Cooked Fennel, Tomato, and Onion
You are not too demanding. You are not creating conflict. You are setting a boundary. You are caring for yourself.
Chik-fil-le sandwich
INGREDIENTS:
4 hamburger buns, split
1 head green leaf lettuce, leaves separated
1 beefsteak tomato, sliced
20 dill pickle slices
FOR THE CHICKEN
2 boneless, skinless chicken breasts
1 cup dill pickle juice
1 ½ cups milk, divided
1 cup peanut oil
1 large egg
½ cup all-purpose flour
1 tablespoon confectioners’ sugar
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
Place a chicken breast on a cutting board. With your hand flat on top of it, carefully slice the chicken in half horizontally. Trim excess fat as needed.
In a large shallow baking dish, combine chicken, pickle juice and ½ cup milk; marinate for at least 30 minutes. Drain well.
Heat peanut oil in a large skillet over medium high heat.
In another large shallow baking dish, whisk together remaining 1 cup milk and egg. Stir in chicken to coat and drain excess milk mixture.
In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.
Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate.
Serve chicken immediately on burger buns with green leaf lettuce, tomato and pickles.
Also if y’all are interested, I have the copycat recipes for the Frosted Lemonade and the Chicken Nuggets
https://www.tablespoon.com/recipes/copycat-chick-fil-a-nuggets/2b483ee0-a13e-4a3f-bf0b-9b26099c6e24
https://cincyshopper.com/copycat-chick-fil-a-frosted-lemonade/
If you like their food, this post will help you not fund them anymore.
https://www.familyfreshmeals.com/2019/03/copycat-chick-fil-a-sauce.html
Here also is a link for their famed sauce. Gonna start making it myself.
Skip the restaurant and make this craveable sauce at home. My Copy Cat Chick Fil recipe tastes just like the real thing, and you make as muc
Aldis has a copycat chicken in their freezer section in the red bag.
Remember a couple years ago when straight people were like “ I’ll never be eat there! Gay marriage yay! Boycott” and now they are like “what when who? Yummy fried chicken so yummy”
HOT TIP!!!
You will drink more water if it tastes good. I’m dead serious. Throw some mint in there, throw some lemon or strawberry or a little flavor packet. Your brain likes things that taste good.
You know why people like lemonade? Flavored water
You know why people like tea? Flavored water
You know why people like koolaid? Flavored water
People like flavored water. Brains like flavored water. It’s like being forced to choose between a rock or a rock with glitter on it. You want the glitter rock
I am once again telling you to drink water
And to absolutely FUCK OFF if you’re going to be a dick on this post
There are some FANTASTIC infuser water bottles for sale these days. Here are some things I have used mine with:
Basil: AVOID. You will be astonished how quickly it overpowers literally everything else and it’s bitter. You think you want some kind of basil blend. You don’t.
Mint: you will need more than you think. No, more than that. More.
Strawberry: v good but only do this if you have a way to keep the water very cold, otherwise it kinda tastes slimy.
Apple: surprisingly good. You’d think the water wouldn’t pick up the flavor much, but it does. Add a tiny bit of honey and oh. My. G-d.
Lime: you need much less than you think for MUCH LESS TIME than you think. I put a single key lime in 32oz of water for six hours and ended up with a limeade concentrate. CONCENTRATE. That 32oz made like four pitchers’ worth. It tastes great but ONLY USE A LITTLE!! It’s like the opposite of mint, you need maybe, MAYBE one or two slices and only leave it in there for an hour or two. You can always infuse it longer if it’s not strong enough for you but you cannot un-infuse it.
Oranges: brb jaunting off to Olympus to ask Zeus if this is what “the nectar of the gods” was.
Citrus mix: you will never drink anything but this, ever again. Everything else will pale by comparison. You will yearn for it.
Grapes: great in theory. Did not work at all. I used black grapes. If you like green grapes, it might be worth trying but honestly I would warn you to expect disappointment.
Blueberries: I hate blueberries and tried this on the advice of a coworker who told me it would taste different than regular blueberries. It did not, but I guess if you like blueberries that’d be a good thing.
Peaches: this one was so weird. Not because it tasted bad. Quite the contrary. It tasted EXACTLY LIKE BITING INTO A PEACH and my brain was very confused. I kept trying to chew the water. So like, 11/10 on flavor, but expect your brain to be like the meme of the lady with the mathematical formulas.
There are many delicious options. Go forth. Discover them.
@prismatic-bell Do you use fresh mint? Do you think dried mint will work in these or is it just more likely to get moldy?
I do use fresh! Unfortunately I can’t answer your second question because I genuinely don’t know, but I find it unlikely it’d diffuse well.
I've done it with grapefruit as well if you don't like overly sweet things it tastes really good but you'll need way less than you think.
I tried it with mango, pineapple, green grapes and they all work well. Best is when you have frozen fruit, bc it cools and gives flavour
Baked apples 🍏
Don’t use the mushy red ones
It’s funny because I feel like this is a really common recipe still? At least in the south? I’m pretty sure my mom or a school mom or something made this when I was a kid.
We've made these for sure.
I think they're a college-roommate food too
