#recipes i've made

[kabillieu]

The temperature dipped slightly this week. It has since gone up, but I used the weather as an excuse to make soup twice. First, this lasagna soup that is super easy and delicious and reminds me of all the lasagna-flavored Hamburger Helper I ate growing up. It calls for ground beef, but I used ground Italian sausage instead. It’s delicious and easier than the recipe as written because then you can omit seasonings.

Tonight I made this Thai-inspired chicken meatball soup, and it was super tasty. Riv loved the meatballs, and he is picky, so I will definitely make it again. I omitted the jalapeños and cilantro because: children. I’m sure they make it even more delicious.

Anyway! Always celebrate dinner wins.

[fatty-food]

Baked Sage Chicken Meatballs with Parmesan Orzo (recipe)

[rainofthetwilight]

should I make pizza

[makingshortstorieslong]

So, my new 'apartment' has no kitchen.

This is obviously not something I would have chosen, but it's what was available within a reasonable distance from work.

I've bought a steamer/rice cooker and an induction ...whatchamacallit... a plug-in stove burner basically. I need to get a table for counter space and then I'm good to go, washing dishes and stuff in the bathroom is okay.

Anyway. The point of this post is: I'm a boring cook anyway so this isn't a big deal to me. HOWEVER I do want to be *a little* less boring. One thing I realized at my last place is that ever since I moved out of my parents' house I've had a very limited spice cupboard. No wonder my meals get boring, I have like. Two possible flavors I can give them.

So I have a request: recommend me a seasoning!

[uhhhhmanda]

Uhhhhmanda’s Infamous Nine-fingered Pumpkin Pie (rev. 11/27/19)

You’ll need a deep-dish pie pan for this. 9” wide and 2” deep.

Ingredients

Filling: 1-1/4 cups packed light brown sugar 1 tablespoon cornstarch 1/2 teaspoon salt 1-1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon grated nutmeg 1/8 teaspoon ground cloves 2 cups pumpkin puree (canned or from a pumpkin -- directions for that are below) 3 eggs 12 fl oz evaporated milk (not sweetened condensed and not fat free)

Crust: 1 stick (8 tablespoons) butter, straight from the fridge 1-1/4 cups all-purpose unbleached flour 1/2 teaspoon salt 1/2 teaspoon sugar Icewater or chilled vodka

Whipped cream: 1 cup heavy whipping cream 2 tablespoons sugar 1/2 teaspoon vanilla extract

Directions

If you’re starting with a pumpkin, cut it in half horizontally and scoop out the guts. CAREFULLY stab steam holes through the halves from the outside in. DON’T DO THIS WHILE HOLDING THE PUMPKIN. SET THE PUMPKIN ON A FIRM, LEVEL SURFACE AND USE A REALLY SHARP KNIFE AND TAKE YOUR FUCKING TIME. DON’T BE COCKY. *clears throat* Place halves cut side-down on a parchment-covered rimmed baking sheet and roast at 400 degrees F for 50 minutes. When cool, collect softened pumpkin flesh, mash with a potato masher or blend with a stick blender or food processor.

Whisk together dry ingredients for crust and cut in chilled butter using your preferred method. I use a food processor. Add icewater or chilled vodka as necessary (about a tablespoon at a time) until the dough comes together. Knead as little as possible so that your hands don’t melt the butter. Roll crust out into a circle approximately 10” in diameter and place it in the pie pan. Gently press in place. If you have the skills, go ahead and decorate the edges.

Whisk together all wet ingredients for filling. Whisk together dry ingredients for filling. Then add dry to wet and combine thoroughly. Pour filling into crust.

Cover entire pie with aluminum foil, loosely. You may wish to grease the underside of the foil or spray it with cooking spray. You don’t want it touching the filling or it will adhere and pull away bits of the cooked filling. Bake at 375 degrees F for 60-65 minutes or until the center is set. You can check this with a toothpick, but anything you insert in the filling with create crevices, so I prefer to shake the pan and see if the center of the filling jiggles. When it’s set it won’t jiggle. Let cool at least 2 hours before serving.

Add sugar and vanilla to whipping cream and beat until stiff peaks form.

[brown-little-robin]

(psyching myself up) I can make rice. how hard can that be. I made rice once. I made it wrong but

[kabillieu]

For dinner tonight I made this dumpling soup. We've had a giant box of Costco dumplings in our freezer for several months, and no one was doing anything about it.

I used chicken broth and added garlic and ginger to the recipe, and though I added chili crisp at the end, next time I think I'll use sambal oelek instead because I like it better. Not sure I would make this for dinner again because it didn't strike me as quite hearty enough, but I do think it's a great idea for a quick lunch if I have dumplings and spinach on hand.

To make it kid friendly I also made rice because if they won't eat anything else both of my boys will eat white rice with soy sauce. I don't know how to say this without sounding kind of racist, but their Asian-ness definitely comes through when it comes to rice. We are turning into a house that offers a rice option at many, bordering most meals, which is not something I could have fathomed growing up, eating the blandest, soggiest minute rice known to man. But Dominic grew up eating properly cooked rice at most meals, and that's beginning to happen here as well.

To further make it kid (and honestly Kate) friendly, Dominic also pan fried some lumpia, which we had with mango sweet chili sauce. Dominic buys big bags of frozen lumpia at the commissary on base, and it's delicious every time.

Anyway, I get unreasonably nervous trying new recipes on my family. A lot of it is undue pressure I put on myself to make things that every single member of my family will eat and enjoy, and that is just a stupid and unattainable goal. So I'm trying to just follow my own palate and desires more, while simultaneously trying to offer sides like rice and pasta or even leftovers that I know my kids will enjoy. I also have to stop thinking I will ever make Dominic something that he will like more than a panfried pork chop with white rice and no vegetables. He is never going to like something better than that! Except adobo. But he eats everything I cook, so I just need to cook things that I want to eat and stop thinking about these people I live with. They can get in line or go hungry!

(Also, Dominic liked this soup very much, so what even is my problem.)

[0dotexe]

Me asking the hubs to buy me the makings for the yearly pumpkin pie so we can watch OTGW like gods intended.

[heich0e]

i regularly feel so lucky that i know how to cook/was raised around people who know how to cook

[melit0n]

Chocolate brownies for the moots 💪

[blujayonthewing]

of all the Extremely Helpful Hot Takes I thought I might get about this, 'do you even like chocolate to begin with?' was admittedly not one I expected

[freelydeafeningmoon]

soup:

boiling water

baby carrots

shredded cabbage

garlic powder

white pepper

paprika

curry powder

cornstarch

umami seasoning sauce (from African Market)

cauliflower(-potato) gnocchi

unsweetened almond milk

nutritional yeast

yellow mustard

—may top with a squirt of ketchup

[vaguely-concerned]

nothing makes me feel like a golden god quite like a new recipe turning out delicious on the first try. unfortunately, conversely nothing makes me feel more 'I am god's mistake' than spending all that time and effort on something and having to make a sandwhich b/c the results were inedible if you want to retain your capacity for delight. the duality of home chef

[anthromimicry]

[astralpenguin]

i make fun of my mother for owning a ridiculous number of cookbooks despite being physically incapable of following a recipe without putting her own spin on it but uh as it turns out we are related after all and i do exactly the same thing lol

[unamused-kookaburra]