#easy-to-cook dishes

[daily-deliciousness]

Mashed potatoes with roasted garlic

[beingjellybeans]

Get cookin' with SM Kids Kitchen: Easy, convenient and affordable treats for the whole family

As parents, we all know how hectic life can get. With work, household chores, and keeping up with the kids’ schoolwork and activities, it can be a challenge to find time to prepare meals and snacks that the whole family will enjoy. That’s where SM Kids Kitchen comes in. What is SM Kids Kitchen? SM Kids Kitchen is a category of grocery items available on the ShopSM website and ShopSM app,…

[niftyrecipe]

Honey bacon roasted potatoes

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[saltandlavenderblog]

Stick of butter rice

[selinaeliott]

My Hawaiian neighbor brought this over once, and I knew I had to get the recipe! 5 stars!

[milkbreadtoast]

Hey guys random but I wanna share this spinach pasta recipe I improvised the other day bc it's really east and tasty and a nice way to eat my greens... I've eaten it for the last several meals lol

sauce recipe (1 serving)

fresh spinach several(3?) handfuls (blended with sauce)

oat milk ~1/3 c (or a diff unsweetened milk)

small pat of butter(flavor) + 3 spoonfuls olive oil

lots of black pepper + couple shakes garlic powder (or minced garlic)

tiny pat of miso/deonjang (if u dont have it, just add more cheese, or some salt to taste)

Lots of pecorino romano or parmesan cheese (or both)

+

more handfuls spinach to eat w pasta whole, opt (several/3 handfuls; keep in mind spinach shrinks a lot when cooked) (cooked in microwave, with sauce liquid)

more cheese, black pepper, parsley etc for serving

Note: need a blender to make the spinach sauce green. I used a small bullet blender. If you don't have a blender, just cook and eat the spinach pieces whole alongside the pasta instead of blending it w the sauce, like an alfredo cream sauce.

With whole spinach pieces:

>combine sauce ingred in tall, microwave safe bowl except spinach & cheese; microwave 30 sec to melt butter/miso and mix thoroughly

>add several handfuls of spinach to the sauce liquid; this is the whole spinach pieces.

>cover + microwave for 1 min /until the spinach leaves are completely wilted and tender but still green

if u dont have a blender you'd be done here (microwave longer to reduce, add more cheese/oil to make it thicker, etc)

>add 2-3 handfuls fresh spinach into bullet blender and pour in most of the sauce liquid; Blend until fully broken down into a creamy green sauce. (add a splash more milk if it's not blending)

>combine w rest of sauce in the bowl; add cheese and microwave 30+ sec more uncovered (*i add cheese at the end bc it's harder to blend with the spinach)

Without whole spinach pieces (just green sauce): combine all sauce ingred Including spinach into bullet blender; blend until fully combined; transfer to bowl & microwave 1 min + longer as needed to reduce (uncovered)

Pasta:

> boil pasta in salted water according to directions (go a min under and test if its cooked, for al dente pasta)

> drain + return to pot, add the sauce + stir

note: if doing this method u can also make the sauce in the same pot instead of using a microwave; after draining the pasta, leave it in strainer, and make the sauce in the same pot and simmer... turn up the heat to boil + reduce as desired, then add the pasta back in and stir until hot. (If i was making a bigger portion for multiple ppl i'd prob do this)

USING LEFTOVER COOKED PASTA (this is what i did, bc i had made a lot of pasta a few days ago, and had the leftovers stored in fridge):

> microwave pasta by itself in a bowl/plate for 1 min, covered

> add the hot sauce on top of hot pasta (microwave first if it's not hot enough)

(^i microwave sauce + pasta separately to ensure the pasta stays al dente btw... if u microwave sauce with pasta it gets soft)

(If making large batches ahead I'd store the pasta and sauce separately for the same reason... I'd prob do the same thing I did, make a large batch of pasta and then make the sauce right before eating... I just hate soft pasta tho so if u dont then dw abt it🫡 lol)

> Top w extra cheese, black pepper, parsley and serve/eat immediately!!

[openmindcrimecook]

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[ikemenomegas]

good-ending!kakashi and itachi need to have a little former traumatized geniuses cooking club where they get comfortable with making little "mistakes" and putting imperfect dishes on the table and improvising without needing to explain themselves like it's life or death

[dinosaurwithablog]

I made avgolemono, a Greek lemony chicken soup. It's delicious!!! 😋 this is my first Greek dish that I've ever made. Thanks to @lysjb03 , I've broadened my culinary horizons today!! She's the one who suggested that I make this soup. She gave me the recipe and the motivation I needed to cook this wonderfully delightful soup. 😋 I love chicken, and I love lemons, so it's a perfect dish for me. It has rice, carrots, celery, scallions, garlic, eggs, chicken stock, and onions in addition to the chicken and lemon juice. I added onions even though it's not in the original recipe because I love onions. ❤️ The recipe that she shared with me was from the Mediterranean Dish website. I, highly, recommend that you try this soup. It's so good that I'm gonna go get a second bowl 🥣 it is easy to make, inexpensive, comforting, and very tasty!!! I love avgolemono!!! 😍🥰😋😁🤗

[lukasdoodles]

@mariaddity i havent gotten to draw ada n bud yet but Julia and Hog cooking...i think theyd burn the house down someone help them pls

[daily-deliciousness]

Greek chicken and potatoes

[mustlovegarlic]

Cheesy Bacon Brussels Sprouts

[peanautbotors]

mexican style spiced rice (190c) 🍚 🌶️

serves 2 = 380c

one serving = 190c

spice scale ✿ ❀ ❀ ❀ ❀ (not spicy)

~ vegan friendly | oil free

ingredients

100g basmati rice ~ 315c

1/4 tsp turmeric powder ~ 4c

1 clove of garlic ~ 7c

1 large green chilli ~ 7c

1/4 tsp sea salt ~ 0

1 tsp tomato purée ~ 4c

1/4 tsp cumin powder ~ 5c

1/4 tsp dried fenugreek ~ 0

5g fresh coriander ~ 1c

method

boil a kettle of water and rinse the rice in a pot until the water is mostly clear then drain

add the rice, water and turmeric into the pot, stir and cook until for about 8 minutes until the rice is mostly cooked through

whilst the rice is cooking chop up the rest of the ingredients ~ drain the rice and set aside, in the same pot add in the chilli, garlic, a little bit of water and the salt

sweat the chilli & garlic then mix in the tomato paste and a little bit more water, stir and cook for a few minutes

add in the rest of the spices and the rice ~ mix together, turn the heat to low and cover the pot

steam for another few minutes until the rice is fully cooked, make sure to stir in between so it doesn’t stick

stir through the coriander before serving :)

HIIIIII i know i haven’t posted in ages oops honestly i haven’t been cooking as much as i used to due to it being very stressful and more time consuming having to measure everything out, count and track but this was super easy to make so i thought i’d post anyways ~

this is definitely not an authentic mexican rice recipe however it is inspired by the tangy flavours of arroz rojos (mexican red rice) ~ it’s quick, simple but has good flavour and tastes great beside taco style meat (vegetarian for me ofc) also similar to my yellow rice recipe ! <3

home recipe

photo cr: my photo

my other recipes ➳ <3

[saltandlavenderblog]

Simple garlic sauteed mushrooms recipe

[selinaeliott]

Easy Hawaiian Huli Huli Chicken

[deliciousdalliance]

Grilled Salmon with Roasted Vegetables

INGREDIENTS——————————————

- 1 salmon filet 🍣

- 1 small broccoli head 🥦

- 1 carrot 🥕

- 1 small potato 🥔

- 1 red bell pepper 🌶️

- 2 tbsps olive oil 🫒

- 1 tbsp lemon juice 🍋

- 1 garlic clove 🧄

- Salt 🧂

- Pepper 🌶️

- Dill or parsley 🌿

INSTRUCTIONS—————————————

1. Preheat your oven to 400°F

2. Place the broccoli, carrot, potato, and red bell pepper on a baking sheet.

3. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.

4. Toss the vegetables to coat evenly.

5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly browned.

6. In a small bowl, mix the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, salt, and pepper.

7. Brush the salmon fillet with the olive oil mixture.

8. Preheat a grill or grill pan over medium-high heat.

9. Place the salmon on the grill, skin side down.

10. Grill for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

11. Place the grilled salmon on a plate.

12. Add the roasted vegetables on the side.

13. Garnish with fresh herbs.