#simple dishes

[petermorwood]

Hello! I wondered if you had any easy (and requiring few ingredients) recipes for a student? I tend to go through your food tag for inspiration but a lot of stuff seems to require more advanced cookware than the simple pan/oven or needs quite a few ingredients. Thought I'd ask!

#food and drink is a wide-ranging topic, so try #recipe / #recipes for more specific information.

IIRC a lot of them call for one or at most two pans and not many ingredients - scrambled eggs with herbs / snipped green onions and chopped bacon or sausage, for instance, needs just one pan.

Fry the meat first, take it out, add the eggs, and when they start to thicken return the meat along with herbs / onions, combine the lot, cook until the eggs are As You Like Them, then serve up on hot buttered toast with a sprinkle of Tabasco and maybe grated cheese if there's any in the fridge.

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You'll find various soups and stews - ours, and from other sources - which again need only some basic ingredients and then, unlike the speed of those scrambled eggs, another ingredient which you can't buy at the shop.

Time.

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I've mentioned more than once that even a jar of heat-and-stir-in pasta sauce is hugely improved by letting the heating be a half-hour on the stove rather than a minute in the microwave.

Pour it into a saucepan and heat to the very gentle simmer which in French is called mijouter (what I call "blip, not bloop").

Add your choice of black pepper / chilli flakes / garlic powder / dried herbs / a splash of Worcester sauce / balsamic vinegar / wine and stir well in. Any or all of those additions will elevate the end result well above what it was when the jar was opened.

Partly cover with a lid to contain any splats, set a timer for 30 minutes, then go do something else.

When the timer goes, return to the stove, stir the sauce, cook whatever pasta you fancy, drain it, combine with the sauce, plate up and get stuck in.

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If feeling more adventurous there's a recipe here...

...for simple pasta (or tomato) sauce from scratch.

NB, the recipe doesn't have salt as an ingredient. This is a personal preference and I've never missed it, but YMMV. Taste first, add salt second.

It's remarkably good and, though vaguely Italian, is non-specific enough that with appropriate tweaks of herb or spice it's been used as a cooking sauce for meat, meatballs or poultry.

Those tweaks have included lots of black pepper and / or a dollop of horseradish for beef, some dried tarragon and / or sour cream for chicken, thick slices of onion and green pepper for meatballs, and that was before I started thinking about what could be done with spice mixes like baharat, quatre-épices, garam masala or herbes de Provence...

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The basic sauce is vegetarian, maybe even vegan, so try using it for carrots peeled and split lengthwise or cut in thick slices, quartered potatoes, some sliced red and green peppers, maybe a drained tin of beans or chickpeas. If carnivorous, regard this as side veggies. If vegetarian, it's the main course.

(Hint: though it'll involve a second pan, frying the carrots and potatoes enough to brown their edges before going in the sauce is A Good Move.)

Check in 30 minutes, then again in 45. You'll know the carrots and spuds are done when a knife-point, fork or cocktail stick stabs in easily. Once they're done, everything else is also done. Taste again, and perhaps sprinkle with a tiny amount of vinegar or lemon juice to balance the carrot sweetness.

Serve with rice, couscous, or just some crusty farmhouse bread to mop with.

Hope This Helps! :->

[parveens-kitchen]

Simple Idli Podi

Urad dal, chana dal, dried red chilli, curry leaves, garlic cloves roasted in a little coconut oil. Ground together with a pinch of Asafoetida and salt for taste. Simple idli podi.. #foodblogfeed #foodphotography #idlipodi #paruppupodi #foodblogger #instagood #mealprep #lentils #parveenskitchen #photooftheday #recipeoftheday #picoftheday #fhareencooks #delicious #chennaiblogger #instagram Also…

[thetockablog]

Saffron Rice & Meatballs

Saffron rice and Meatballs Ingredients500g lean beef mince2 cloves garlic, minced1 tsp turmeric powder1 tsp smoked paprika1/2 tsp cumin powderSalt and black pepper to taste1 large egg3 tbsp dried bread crumbsOlive oil, for frying Saffron rice1 medium onion, chopped1 cup basmati rice, rinsed1 1/2 cups vegetable stockZest of 1 small lemon1/2 tsp turmeric powderA pinch of saffron MethodIn a large…

[luckyartdrawer]

Eclipse was a little late, but he finally found a candle to celebrate your birthday with!

(It turned out to be one of those joke candles that never blow out...)

vvvv Yapping and extras below the cut! vvvv

Sketch and Close up

Alternate sketch colors

I don't know why exactly I really like the glowy sketch version, but even if it doesn't even look like the outline stuff the vanny mask adds onto things in the dlc, it reminds me of it lol

I think it's neat!

I recently saw this art post where they drew and mentioned cannon Eclipse barely getting love and I immediately agreed. I just had to contribute ASAP. Gotta give this kind robo man a forehead smooch. v3v

I don't mean for the image to come off as entirely creepy, I just wanted it to feel like you've been staying in the dark plex with your best buddy eclipse! Stuck but at least not alone. :)

Plus I gotta let the creepy robots be creepy sometimes. It makes the sweet personalities feel even sweeter imo :P

[scoutingthetrooper]

x

[nothingbizzare]

Doodles I made in class hehe

[what-is-going-on-inside-my-head]

Wait a minute

What if Sanji and Perona are pen-friends?

What if she told him about Zoro's eye injury in one of her letters and that's why Sanji changed his hair a little? Only because he needs to look into Zoro's eyes eye when they flirt argue? (of course he doesn't admit it)

[carouselcometh]

The Glass Coffin Mocktail! In honor of my most beloved and favorite Saw trap 5ever :)

[noctilu-uca]

Thinking about how ichiros favourite food is miso stewed mackerel like its actually fucking me up

Youre telling me that your favourite food is something you had in your childhood that your FATHER made for you ? Your father that you hate so much ? That one ? The one you detest ? The one you claimed kids from ? The one you refuse to acknowledge as a part of your life ? THAT ONE ?

so you. Ichiro. Are telling us that despite the hatred you have for this man, there was a time where he was so dearly important to you. So important, that your favourite food was something HE alone made for you ? And fondly remembers making for you ? So often that it was important to bring up to you ?

Ah. Ok. I see. You have yearning disorder, ichiro.

[rapidhighway]

i was supposed to wash the dishes and ive been putting it off and its almost 2am already and i wanted to go to sleep like an hour ago already but i have to wash the dishes before that and im just sitting here waiting for myself to go wash the dishes...

[qkrovv]

i dont like this one...

[coldshrugs]

my partner is at a comic book con for the day so i have no choice but to make the most decadent lunch and watch bridgerton

[shi0n]

i think i will get executed for this as i should but i kind of do hate art.. the modern.. academic.. high.. art scene i mean

[introverting-rn]

i need a reality cooking show where there’s a neurodivergent guest judge for every challenge and the task is to make a standard household dish while catering for their preferences and needs. like it’s not competitive, the people on the show are just regular humans trying to make spag bol without actually adding tomato, or chicken wraps but they can’t use 50% of regular toppings because the very apologetic twenty-year-old on the panel will feel sick if you so much as mention avocado

and it would be a feel-good show where the guest judges are like thank you so much now i get to enjoy pizza for the first time!! i’ve never liked it but you’ve been so considerate and now i get what all the fuss is about this is my new fav food :D

nds being looked after… regular people learning how to cater for us without compromising on quality of food and diet…… give it to me now

[aninonimosstuff-blog]

So you don't really like sweets? What other flavour DO you like? You don't seem the spicy or sour kind to me. Do you even have a favourite dish?

[bugmuncherr]

I’ve been drawing as long as I can remember, it’s always been something that I’ve wanted to pursue. I remember when I was younger, I learned very quickly that feeling displeased with your art was a very crucial part of getting better. At the time, I bit back envy and tried to sync my art style with others. I took and clipped and crammed everything I loved about everybody else’s art style into mine, like it would turn into something I adored. Instead my art style became this Frankenstein’s-monster-esque thing that never really felt like it was mine.

For a while I felt incredibly discouraged. “Why would anybody pursue this if all it does is make you jealous and frustrated?” And yet I still carried on creating, like we all do. I couldn’t tear myself away from it, no matter how much I would sit and tear into my creations every time I drew. But I finally realized that’s not actually what art is about. Eventually, when you get a little farther, when you fall into your groove, you feel more comfortable with your failings. Struggling to draw a certain body type or a certain angle isn’t something that makes you want to stop drawing, it makes you want to learn more. I think learning how to flourish at art means learning how to make “bad” art. You become less jealous, more inspired. You become less frustrated, more challenged.

I can’t take back what I said to myself about my art when I was thirteen, but I don’t have to carry those words with me today. I am not where I want to be with my art- and what a magical thing that is. How wonderful it is, to have room for improvement. If we weren’t going to learn more then art would very quickly become boring. That frustration is fodder- it’s what makes it so satisfying when you learn. The ultimate goal of getting more comfortable with your art is not to be perfectly happy with it at all times- it’s to use that frustration to press forward and continue to learn. Your art is never going to be exactly what you want it to be- but let yourself be proud of what it is.