#cooking

[daily-deliciousness]

The best chocolate pudding cake

[renosser]

Oh my goggles I had no idea

[daily-deliciousness]

Strawberry donuts

[pinkfairiesteaparty]

[irl-loading-screens]

Stay safe, friends!

[sockatoothewafflebird]

saving this for later because i love cooking but i tend to be extremely low on energy. someone remind me to look at this and try it sometime within the next week cause i really wanna try it

i had to make a solution for this for myself, mostly because of depression, but it makes a nice How To for folks who are low on spoons or could use some help in the kitchen.

Fortunately i was a professional cook for over a decade. UNfortunately the first post i made explaining it was suuuuper long. Let's see if i can do better

So you select any protein that you can cook in a frying pan -- chicken breasts, ground beef, pork chops, sausages, steak, chicken thighs, whatever. You also select one or two types of veggie (mushrooms or tubers also work, i just did this with potatoes and carrots for dinner tonight).

[i like cooking for vegetarians, but this is how i cook for myself when i'm low on spoons - perhaps i'll do another post for meatless meals]

You'll also need some kind of oil, and a sauce or two of your choice in a bottle. All cooking gear is a large frying pan with lid (i prefer non-stick) a spatula, a cutting board, and a knife.

You cut the veggies into bite size pieces, cut up enough for two meals. One kind of veggie is fine, or you can do mix two or three

Put frying pan on medium heat with a little oil. Tubers or mushrooms or go in the pan a few minutes before the protein. 2 portions of the protein goes in the pan, about 5 minutes with lid (don't worry you can still get a good sear on both sides)

Now flip your protein if it's flip-able and add normal veggies, put the lid back on another five-ish minutes.

Take your protein out and put it with one portion of the veggies in a microwave safe container. That's going to be your lunch tomorrow. Put the other portion of protein on a plate to rest (you have to let a cooked protein sit a couple minutes before you serve it or when you cut into it all the juices run out and it goes dry - the liquids thicken as it cools, preventing this drying out if you let it rest, the goal is to serve it very warm but not hot hot)

While it's resting, pour some sauce from your bottle in the pan with the rest of the veggies and turn up the heat. A single sauce/bottle is fine, i like to get fancy and mix a couple. Two examples of personal favorite mixes are 1: bbq sauce and a hot sauce like sriracha 2: roughly equal parts low sodium soy sauce and worcestershire (makes something similar to a teriyaki sauce) A swallow of wine is almost always a great option if you want to add that to your sauce too, just add it to the pan before the other sauces so the alcohol has time to burn off.

...

Here is the important bit. While your veggies are finishing, wash your cutting board and chef knife. Then when you dump your veggies and sauce over your protein on the plate, while it is still too hot to eat, you wash your frying pan and spatula before you eat. Now the only dishes you have left to do are your plate and fork. Maybe a steak knife.

...

The whole thing takes about 35 minutes even with washing the dishes, and that includes your lunch for the next day- just pour a different sauce on and stick it in the microwave for a couple minutes (or five minutes back in the frying pan) and you have a full healthy lunch with a different flavor

You can use this technique every single meal and it yields hundreds of combinations, from pork and potatoes bbq, to salmon and broccoli teriyaki, to chicken and zucchini in a soy glaze.

It will keep you down to less than an hour of kitchen time per day total for both lunch and dinner including all dish clean up, uses the least dishes, the least effort, requires the least technique, and is, depending on what you pick out, very affordable

here are a couple more examples from this month; i didn’t take pictures of the salmon i did recently, but you get the idea

it's not super fancy, but it is easy, affordable, quick, and any flavors you want. Hope this helps some folks

Happy Cooking!

[toyastales]

Sausage, Bacon and Egg Croissant…

[forkfulofflavor]

Southern Spicy Snack Crackers These Southern Spicy Snack Crackers are a flavorful twist on classic party snacks, perfect for gatherings or a cozy night in. Enjoy the zesty kick from the spices and the satisfying crunch of the splitters. Ingredients: - 16 oz. package of saltine spliters - 1 tsp garlic powder - 1 tsp onion powder - 1/2 tsp black pepper - 4 Tbsp about 2 packages ranch dressing mix - 3 Tbsp red pepper flakes - 2 cups olive oil Directions: 1. Mix marinade: Pour the olive oil, garlic powder, onion powder, black pepper, ranch dressing mix, and red pepper flakes into a large zip-top bag. Seal the bag and knead it well to combine all the ingredients. 2. Add spliters: Place all 4 sleeves of spliters in the bag. Reseal it and gently turn the bag over several times to ensure the spliters are fully coated. The more you turn, the better the coating. 3. Rest: Let the bag sit overnight to allow the flavors to meld. 4. Bake spliters: Lay the spliters out on a baking sheet and bake at 250°F for about 15 minutes. No-Bake Option: If you're in a hurry, the spliters are delicious without baking in Step 4.

[barnlarn]

Thought I'd share my favorite bread recipe and storage method :) I make 2-3 boules every couple of weeks and eat a slice as toast with an over-easy egg for breakfast every day. Love that it's easy to make and there's no sugar.

Townsends historical cooking youtube channel where I found the recipe.

Recipe as plain text below the cut!

No-knead Artisan Bread

Tools Dutch oven (preferably cast iron or coated cast iron) Mixing bowls & ramekins Working surface Oven

Ingredients 3 cups bread flour 1.5 t of salt 1 egg white 2 egg yolks 2 T melted butter ¾ cup milk Barm or barm substitute- - ½ cup warm water - ½ t yeast - 1 T bread flour Handful of cornmeal

Method Combine barm sub ingredients in a cup and set aside to let the yeast activate. It should turn frothy after a few minutes.

Combine flour and salt in a medium mixing bowl. In ramekins, separate egg yolks from the one egg white. Slowly whisk the melted butter together with the yolks. Use a small mixing bowl to heat the milk to lukewarm in the microwave, then add egg white and milk, then barm sub.

Make a well in the dry ingredients, then add wet and mix thoroughly with hands for a few minutes so that plenty of air enters the dough. The dough will be sticky. Shape into a ball, cover the bowl and dough with a damp cloth. Set aside for 12 - 24 hours at room temp to rise (the longer it proofs, the stronger the flavor). It should be doubled in size by the end. After resting, preheat the oven to 450 with the dutch oven inside.

Turn out the dough onto a floured working surface; the dough should be spongy. Gently shape into a boule. Try not to work too much flour into the dough, you don’t want to knead it. Lightly score the top of the boule with a bread knife. Sprinkle a thin layer of cornmeal in the bottom of the preheated dutch oven, and place boule into the dutch oven and cover. Bake for 30-35 min, or until the crust is deep golden brown.

[gtrain123]

sell it to me now

Klavier Gavin ass product

[typhlonectes]

Air Fried Apple Wedges with Caramel Whipped Cream Dipping Sauce

Ingredients:

2 medium Gala apples 1/4 teaspoon ground cinnamon 2 tablespoons unsalted butter, melted 3 tablespoons sugar for coating 1/2 teaspoon ground cinnamon for coating 4 oz whipped cream 1/4 cup caramel sauce

Directions:

1. Peel the Gala apples and remove the cores before slicing them into wedges about 1/4-inch thick. 2. In a mixing bowl, drizzle the melted butter over the apple wedges and sprinkle with 1/4 teaspoon ground cinnamon. Toss carefully to ensure all apple slices are evenly coated. 3. Preheat your air fryer to 400 degrees Fahrenheit, allowing it to heat up for a few minutes. 4. Place the coated apple wedges in a single layer in the air fryer basket. Cook them for 5-7 minutes, checking for tenderness and a crispy edge. 5. While the apples are air frying, combine the sugar and remaining 1/2 teaspoon ground cinnamon in a small bowl. 6. Once the apple wedges are finished, remove them from the air fryer and quickly toss them in the cinnamon-sugar mixture until they are well covered. 7. In a separate bowl, gently fold the caramel sauce into the whipped cream. Do this slowly to maintain the whipped cream’s light texture. 8. Chill the caramel whipped cream for about 10 minutes to allow the flavors to meld. 9. Arrange the warm apple wedges on a serving plate and add the caramel whipped cream dipping sauce on the side for a delightful treat.

via: Sharing Gardens

[reddwoods]

if you’re craving chocolate muffins after the olympic muffin man videos, jordan the stallion on tiktok has the recipe for you

[daily-deliciousness]

Glazed pigs in a blanket

[pinkfairiesteaparty]

[bob-artist]

I had an upsetting dream last night.