#you also need to heat the oven to 425 and then put it in for 25 minutes. and just make sure you put your timer on.

[aaaaaaaaaaaa-hey-its-jude-or-bee]

I forgot to take pictures of the update, I am so sad, I was on call and cutting it up and eating it that I forgot to take a picture of it when it was fully updated. Man.... It's ok it was very good, and my mom even went "it slapped" and I don't know how to respond.

I'm sorry it doesn't look appealing but that's how it did turn out, I was on call cutting and eating it like I said so I didn't get to take a picture of the updated pizza,

Holy fuck it looks huge, I swear it isn't it's just the way I took the picture.

I also don't work at any pizza shops too, or any bakery's. ☹️

Does everyone like the pizza I made?? I need to know because I was trying to message other family and they told me to shut the fuck up because they're trying to find my cousins cat

I added sauce from other can and then I added hamburger to it and I cut up other meat and cooked it and then added it to the pizza, we don't have butter so I put olive oil on the sides and then put herbs on the pizza and crust and then added salt on the crusts and when it's done baking I'll add the rest of the parmesan to the crust to make it look better, but I'm really proud of this.

This is it, but I put it back in the oven for another 15 minutes to go, so we will see how it turns out.

[some-stars]

recipe!!!

i wanted to make some stuffed eggplant so i looked at three different recipes and synthesized the following. it came out EXTREMELY good. this recipe makes four Very Large servings and takes 90 minutes, which includes some lengthy pauses to do the dishes and/or set a timer and lie down for a bit.

SPICE BLEND (this makes a little more than you need, it's just the easiest way to get the proportions right, feel free to use scant measures)

1/4 tsp cayenne

1/2 tsp coriander

1/2 tsp garlic powder

3/4 tsp ginger

3/4 tsp paprika

1 tsp cumin

1.5 tsp allspice

1.5 tsp cinnamon

OTHER INGREDIENTS

2 large eggplant

12 oz ground beef or lamb (8 oz would probably be fine, but use a bit less spice blend) (also i bet impossible meat would work great here)

1 15 oz can chickpeas, drained and rinsed

1.5 15 oz cans tomato sauce (or you can add some water to a single can, it comes out fine)

1 roma tomato, diced

1 small yellow onion, chopped

~1 packed cup chopped parsley (1/2 packed cup is fine, I just love parsley)

4 cloves garlic

3/4 cup toasted pine nuts, divided (but you can get away without toasting them)

plain yogurt

olive oil

STEPS

Heat oven to 425.

Trim and halve eggplant, rub some kosher salt into the surfaces and leave for 30 minutes, then pat dry. While eggplant is waiting, prep vegetables (and start on the onions and beef if you want, the stuffing doesn't need to be hot when you stuff).

Brush eggplant with olive oil and rub 1/4 tsp spice blend into each half. Roast face up on oiled sheet pan (or parchment paper) for about 40 minutes until very tender and creamy. Reduce oven to 375.

While the eggplant is roasting: heat some olive oil, add onion, and cook until soft. Remove to a large bowl.

Add more oil, heat it, and add the beef and salt it. Cook about halfway, then add 1.5 TBSP spice blend and garlic, and finish cooking. (I like to always add spices directly to hot oil and let them cook a minute before mixing them in.) Add beef to bowl with onion.

Add a little more oil, heat it, and add the chickpeas with 1/2 tsp spice blend and a little salt. Cook for about five minutes and add to bowl.

Add tomato, parsley, and 1/2 cup pine nuts to the bowl and mix everything.

Put the cooked eggplant halves in an oiled roasting dish as close to "just big enough" as you can get. With a spoon, split each half and push the flesh to the side to make a gap, then stuff generously. If you have extra stuffing you can put it in the roasting pan next to the eggplants.

Mix tomato sauce with 1/2 tsp of spice blend (and water, if using). Pour over eggplant. Cover dish with foil and bake 20-25 minutes.

Serve topped with dollops of plain yogurt and remaining pine nuts. If you want a starch, couscous is perfect here.

[chronicpaingirlie]

low spoons recipes: aluminum foil meal

dishes required: 1 chopping knife, 1 cutting board, (optional) 1 baking sheet

*will also require aluminum foil (two ~13x10 inch sheets per serving)

resting period: yes (meal will be 40 minutes in the oven without needing to be touched)

ingredients required:

-> meat of your choice, cut into ~1 inch chunks

-> vegetable(s) of your choice, cut into ~1 inch chunks

-> seasonings of your choice*

*I usually use salt, pepper, garlic salt, and minced onion

(meal examples: beef chunks, potatoes, broccoli or chicken chunks, green beans, pineapple, etc. mix & match how you like, and season to your taste)

———

instructions:

1. chop your meat into ~1 inch chunks*

2. chop your veggies into ~1 inch chunks*

3. place all chopped ingredients onto a sheet of aluminum foil**

4. sprinkle ingredients evenly with seasonings of choice

5. fold the aluminum foil completely around the ingredients, then add a second layer of foil to make sure nothing falls out

6. heat the oven to 425 degrees (f)

7. place the foil bundle either on a baking sheet or directly onto the oven rack, and allow to cook for ~40 minutes

8. remove the bundle, unwrap, and serve

———

*measurements don’t need to be exact, just small enough pieces that they’ll cook fully

**for less mess, i fold up the edges of the foil to make a sort of bowl, so ingredients & seasonings don’t spill out while it’s being put together

[pastafossa]

PASTA'S BURRITO CASSEROLE, ADAPTED FROM A RECIPE I FOUND LIKE 10 YEARS AGO.

You need:

(Optional) One pound fake ground meat or real ground meat if you are an omnivore

2 cans worth refried beans - I use black beans that I turn into refried beans cause it's cheaper, easy to do, and healthier. If you aren't using meat, add 2 more cans (and if you're MAKING refried, invest in some Better Than Bouillon garlic jars, you're welcome) or maybe rice, did that once, not bad

1/2 cup DICED FUCKING WHITE ONIONS OF DELICIOUSNESS, OR USE HOWEVER MUCH MORE YOU LIKE

1/2 cup CORN, I use frozen cause I am LAZY but also like having the exact amount I need

Little 2 oz can of either green chilis or jalapenos depending on what spice level you like

TOOOOOOORTILLAS

1/2 cup SOUR CREAM

1 can of Cream of Whatever. I use cream of mushroom or cream or cheddar, but meat eaters might choose cream of bird

Packet of taco seasoning or equivalent amount in spoonfuls, once again you can measure by taste until your heart sings

SHREDDEEEED CHEEEEEEEESE, TACO CHEEEEEESE

Optional: BELL PEPPERS, SALSA

Instructions:

HEAT YOUR OVEN - I use 400-425*f but temps have varied based on my oven

Throw your meat, onions, corn, and optional bell peppers into a big pan. Cook on medium high till meat is done, OR if meat is absent, add a little oil and cook until onions are see through. I gave you an amount of onions but I measure that shit by heart, the heart knows when you have enough onions

Add your CHOSEN PEPPER OF SPICINESS to the mix and turn down heat to idk low or med low, let the flavors mingle a little

MEANWHILE, mix your sour cream and Cream Of Whatever in a bowl, it will look disgusting but its soul is good

Turn off your heat, mix your REFRIED BEANS into your onion mixture, along with your TACO SEASONING and if you do not ADD SEASONING I will SENSE IT AND COME STARE SILENTLY THROUGH YOUR WINDOW, MY PALE SIBLINGS IN CHRIST SEASON YOUR FOOD, ALSO YOU CAN JUST ADD SEASONING UNTIL IT TASTES NICE

Get a 9×13 pan. Slop half that sour cream mixture in and spread it all pretty

TEAR UP TORTILLAS INTO BITE SIZED PIECES, TASTE TEST THEM GOD I LOVE TORTILLAS and then LAYER your little tortilla bits to cover the slop

Throw in half your ONION MIXTURE, spread all nice

Much like onions, CHEESE IS MEASURED BY HEART, LISTEN TO THE VOICE INSIDE AS YOU SPREAD THE SHREDDED CHEESE, FOR IT WILL TELL YOU WHEN YOU ARE DONE

If you want, throw the salsa in here

REPEAT until the CHEESE LAYER

Lick spoon cause you're done with spoon then eat another tortilla Put in the oven UNCOVERED and cook 20-30 mins until cheese is golden brown

Sit 5 mins

Done, I get like 8 servings of this and it freezes nicely for leftovers

Make whatever changes you want, you can try RICE or add TOMATOES or maybe ENCHILADA SAUCE ON TOP, the possibilities are ENDLESS*

*as long as you season, that is non-negotiable

[udo0stories]

Fries with chili cheese sauce are the only thing that will work sometimes. You know? Fortunately, this equally comforting vegan version is now available to satiate that craving! Though it comes together quickly using healthy pantry staples (like fiber-rich lentils!), it feels opulent and special. Friends, all you need to nourish your body and soul are ten ingredients. Allow us to demonstrate how to do it! Given that they are dubbed chili cheese fries, let us talk about the chili first, the cheese second, and the fries third. For the vegan chili, we went with a wholesome base of lentils and seasoned them with chili powder, smoked paprika, apple cider vinegar, ketchup, and coconut aminos. It’s a smoky-savory mix that cooks until thick and flavorful. It’s not too saucy because soggy fries are not a winning move! Now, on to the cheese! We opted for our cashew + carrot vegan cheddar, which is also good on grilled cheese sandwiches and in mac ‘n’ cheese. It has a neutral, cheesy flavor and is super creamy and delicious! For the oven-baked fries, we kept it simple with potatoes, avocado oil, and salt. Cooking at a high temperature (425 F / 218 C) ensures they get golden brown with crispy edges (a.k.a., fry perfection!). Put the three parts together, and you’ve got CHILI CHEESE FRIES! Cue the face stuffing. Keep it simple or make them beautiful and extra special by topping with quick pickled onions or pickled jalapeños, vegan sour cream, green onions, and/or cilantro. We can’t wait for you to try these vegan chili cheese fries! They’re: Savory Spicy “Cheesy” Satisfying Comforting & SO delicious! This dish is the perfect meal for satisfying your comfort food craving and getting your fiber in at the same time. It would also be perfect for enjoying when the “big game” is on (or whatever the sporting folks say). Prep Time: 15 minutes minutes Cook Time: 30 minutes minutes Total Time: 45 minutes minutes Servings 3 (Servings) Course Entrée Cuisine: Gluten-Free, Vegan Freezer Friendly: 1 month (stored separately) Does it keep? 2-3 Days Cook ModePrevent your screen from going dark FRIES 2 large (~1/3 lb each) potatoes, scrubbed clean but NOT peeled, cut into 1/2-inch “fries” (Yukon gold or russet work well) 1 Tbsp. avocado oil 1/4 tsp. sea salt CHILI 1 (15-oz.) can lentils, drained and rinsed 4 tsp. chili powder (or store-bought; if salted, start with less coconut aminos) 1 Tbsp. smoked paprika 1 Tbsp apple cider vinegar 1 Tbsp. ketchup 2 Tbsp. coconut aminos 1/8 tsp. cayenne pepper (optional) 1 tablespoon avocado oil, for cooking Cheese: If serving with homemade vegan cheddar cheese, begin soaking your cashews and carrots now. 2/3 cup (80 g) cashews + 1/2 cup (64 g) thinly sliced peeled carrots covered with boiling water. Set aside.   FRIES: Preheat the oven to 425 degrees F (218 degrees C). For easier cleanup (but slightly less crispy fries), line a baking sheet with parchment paper (we didn’t). Add sliced potatoes to the baking sheet and toss with oil and salt. Spread the fries out so they are all on a flat side with the peel facing up, and ensure that no fries are overlapping. Bake for 20–25 minutes or until beginning to brown on the bottom, then carefully toss and bake for another 8–10 minutes until tender but crispy.PRO TIP: If your fries are sticking, use a metal (or other thin/hard) spatula, flip it upside down, and push it under the fries to lift and flip, keeping all the crispy goodness (think scraping rather than scooping).   CHILI: While the fries bake, add your lentils to a mixing bowl along with the chili powder, smoked paprika, apple cider vinegar, ketchup, coconut aminos, and cayenne (optional). Toss until evenly coated.   Heat a 10-inch or larger nonstick or well-seasoned cast iron skillet over medium heat. Add avocado oil and place your lentil mixture into the skillet. Distribute the mixture into the pan, ensuring an even layer. Cook for 4-5 minutes, undisturbed. It should be sizzling and bubbling nicely; if it’s not, turn up the heat a bit.

  Once some of the liquid has cooked off and the mixture is slightly browned on the bottom, use a spatula to flip sections as evenly as possible to brown the other side for another 3 minutes. Once the mixture is darkened in color and looks thick and chili-like, turn off the heat and set aside.   Cheese: Finish making the vegan cheddar cheese at this time. Stop cooking when the “cheese” looks creamy and thick like queso, but before it firms up too much.   Time to assemble! Plate your fries and top with lentil chili and vegan cheese sauce (there will be extra cheese sauce). Garnish with pickled onions (and/or pickled jalapeños), vegan sour cream, green onions, and cilantro (all optional). Leftover chili and vegan cheddar keep (stored separately) in the refrigerator for 2-3 days or in the freezer for up to 1 month.   Serving: 1 serving Calories: 489 Carbohydrates: 66.7 g; Protein: 19.4 g; Fat: 18.6 g Saturated Fat: 2.5 g Polyunsaturated Fat: 3.4 g Monounsaturated Fat: 10.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 652 mg Potassium: 1527 mg Fiber: 13.6 g Sugar: 9.6 g Vitamin A: 2687 IU Vitamin C: 9.5 mg Calcium: 136 mg Iron: 11.1 mg

[spooniechef]

Roast Chicken (1 spoon)

That thing I reblogged the other day about how a roast is basically perfect spoonie food is entirely right. It’s fairly simple - just involves a bit of seasoning and sticking something in the oven for awhile while you do something else. It makes a lot of food all at once, so you don’t have to cook again for awhile. Best of all, the leftovers can be used in all sorts of ways, not just as A Roast Dinner. Sandwich fillings is one of the most common ones, but the meat from a roast can also go into risotto, student alfredo (or whatever Hoover stew equivalent we’re going with), fried rice, paella, basically nearly anything you like. Plus, while the initial outlay is a bit of sticker shock, given how much you can get out of a roast means you’re probably spending less money for more food, especially since you can get away with using cheaper cuts of meat if you’re slow-roasting.

The first thing I learned to roast myself was whole chicken. As with everything else, there are as many ways to roast a chicken as there are people, so I’ll provide the basics for how I do it, and a lot of notes.

Here’s what you’ll need:

1 whole chicken

1 tbsp vegetable oil (or garlic puree)

1 tbsp salt (other spices optional)

Fruit / vegetables / herbs for stuffing (see notes)

While stuffing’s generally seen as a side dish, that can be baked in the oven separately, rather than necessarily in the bird. The main point of stuffing is to keep the meat moist and juicy, so whatever you’re putting into the cavity should have a fairly high water content. Onion and garlic are my go-to items, along with a few sprigs of fresh sage and thyme and rosemary from my balcony garden, but you can also add celery or carrots or whatever other vegetable you like. Or fruit, even - it’ll give the chicken some interesting flavour, depending on what you’re going for. I normally go with citrus - lemon or orange - but apple also works very well. So it all depends on what kind of flavour you’d like your chicken to pick up. My favourite is still one small onion (quartered), 3 cloves garlic, one small orange (quartered) and the sage / thyme / rosemary above.

Incidentally, the salt’s important because it and the oil will help get the skin nice and crispy. I use the garlic puree because it’s oil-base and gives the skin some extra flavour, though I also generally add a bit of pepper, some paprika, a little bit of celery salt ... whatever spices I’m feeling at the time.

Here’s what you do:

Pre-heat oven to 390 F (200 C; fan assist 180 C, gas mark 6)

Rub your chicken lightly with the oil or garlic puree and add spice to taste; let stand for at least 20 minutes. While you wait, stuff your chicken with the vegetables, fruits, and / or herbs.

Cook chicken for 20 minutes per pound, plus an extra 10-20 minutes; until the juices run clear (meat thermometer placed into the thickest part of the thigh should read about 82 C / 180 F)

For crispier skin, turn up the heat to 425 F (220 C, fan assist 200 C, gas mark 7) for the last 15 minutes or so.

Let rest 20 minutes or so before carving

Again, there’s very little about this recipe that needs changing to make it easier. My only recommendation is lining the bottom of your roasting tin with tin foil because it’s easier to throw away a piece of tin foil than it is to scrub out a roasting tin. I’m pretty sure that doing that wouldn’t interfere if you’re using the juices for gravy, but since that’s a little too much faffing and stirring for me, I couldn’t tell you. I just use the gluten-free granules from the supermarket if I want gravy.

So there you have it - meals for almost a week out of a couple of hours’ mostly non-effort. When I do chicken, I tend to have the leg quarters as meals, save the wings for snacks, carve the breasts for use in risotto or fried rice or sandwiches, and then boil the remains for stock, particularly now that I’m making risotto and soup more often. So you can get an awful lot of value out of a good-sized chicken, especially if you have a big enough pot to boil up a good amount of stock. It’s also fun to experiment with what you use to stuff the cavity and spice the skin, so there’s endless variety to be had.

[mr-ribbit]

ez recipe for my vegetable eaters out there:

heat oven to 425

make some rice

cut 1 sweet potato and some broccoli up into bites

toss em in oil salt pepper and roast for 15-25 mins, you might need to take the broccoli out first so keep em on separate sides of the baking sheet

get a big bowl big enough for your broccoli and put a smidge of soy sauce, lime juice, and a dollop of honey. Whisk it for the biscuit

also mix up in another small bowl some mayo and sriracha or another good sauce you like

when broc is done throw it in the soy bowl and get it all sloppy

now you're gonna fry an egg

when everything's done put the rice in a bowl and then put everything else on top yum yum eat it up YAY

when the broc comes out

[beesandwasps]

Here’s a recipe which technically violates the request a little (it has 7 ingredients, and I’m not going to leave out salt and parsley to try and fudge it). It is nice and hot and fatty and satisfying in the winter, but more or less has to be eaten as soon as it cools down enough — it’s very disappointing as leftovers. The only remotely unusual thing you need is a pie pan, and most of the supermarkets around me sell them in the cookware section so they aren’t that exotic. (You can make a single-serving recipe by cutting the ingredient amounts in half, if you have a 6- or 7-inch pie pan to match.) (Oh, also: you can make a vegetarian version using mushrooms fried in butter instead of sausage, but it’s much less satisfying.)

Sausage Popover

Ingredients

1 to 2 Tbsp. butter, to taste

2 eggs

1 C. milk

1 C. flour

1 tsp. parsley

¼ tsp. salt

~¾ lb. smoked or Polish sausage

Utensils

Sharp knife

Cutting board

Frying pan

Spatula

Plate or bowl

Medium mixing bowl

Egg beater (electric or, if you’re willing to do the work, hand)

Possibly also a spoon

9- or 10-inch glass or ceramic pie pan/plate (24 cm, ± about 2 cm)

Instructions

Preheat oven to 425°F (220°C)

Measure out all the measurable ingredients now; don’t do it on the fly or you will regret it later (you can put the flour, parsley, and salt straight into the bowl if you like, and you can just leave the milk in the measuring cup)

Cut the sausage into ½-inch (~1 cm) rounds and fry in a pan on medium-high heat until it browns (this will take <10 minutes, remember to flip the slices); when they are done, set them aside on a plate or in a bowl

Put the butter into a 9 or 10-inch glass pie plate in the oven

In a medium mixing bowl, thoroughly mix the eggs, milk, flour, parsley, and salt

When the butter has melted, take the glass pie plate out of the oven and shift it around a bit to get the butter to have touched the entire bottom surface, then carefully put it down

Pour the egg-flour-milk mixture into the pie plate, and then place the sausage rounds into it so they cover the area more or less evenly

Put the pie plate back in the oven and set a timer for 15 minutes (if you watch, the edges will rise very high as it cooks… sadly, they will collapse when it cools down)

When the timer goes off, reduce the heat to 350°F (175°C) and set a timer for 10 minutes

When the timer goes off, remove the pie plate from the oven; cut it up and serve as soon as it cools a little

Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner

[psalacanthea]

the meatballs I made tonight turned out really good, so here's the recipe. no need for binder, just very simple and can use up stuff in your fridge like those sundried tomatoes you bought for one recipe and now can't seem to use up.

Ingredients:

1lb ground turkey

3/4ths- 1 cup feta cheese (i had leftover queso fresco to use up so I did half and half)

2 decent sized stems of fresh or (1tbsp) dried oregano

2-3 cups spinach (the development age of the spinch doesn't matter)

2 cloves garlic

1/2 cup sun dried tomatoes, or 2 fresh roma/plum tomatoes or whatever u got. Grape, cherry, whatever.

1/2 cup red onion (i used pickled onions because I had them leftover from tacos)

salt & pepper

1tbsp red wine vinegar or lemon juice

Optional:

rice

1 lemon

Directions:

Heat oven to 425, line a baking sheet with parchment paper, or a silpat, or if you don't have, tinfoil. If you have a rack, you can use that in your pan instead. I don't bother because cleaning cooked meat fat off of a baking rack is a particular kind of torture.

On the stove on med-high heat, cook down all of your spinch. It will wilt down, become very small like an embarrassed man's penius. Cook it as long as you can without getting it browned. Go ahead and mash out excess liquid with the back of your spatula.

It'll end up looking like a little patty of mush. That's what you want. Put it on a plate and let it cool completely.

If using sundried tomatoes, just chop very finely.

If using fresh tomatoes, get out all of the pulp, dice, and cook down in the spinach pan until they're cooked through. Also let cool.

Finely dice garlic, and mash it with your knife a bit, too. Or use a garlic press.

If you're using fresh oregano, remove the leaves from 3 stems and chop. Save the stems and sad leaves for making rice.

Do the same with the onion. Nice fine dice, you don't want giant chunks of onion in your meatballs (If you want to make sure your onions are not at all crunchy, also cook them. or skip.)

Take your cooled spinach and cut that all up until only small chunks of stem remain. Just whack it with a knife for a bit.

In a large bowl, add spinach, tomato, garlic, feta, oregano, and onion. Mix until homogeneous. This helps avoid giant chunks of spinach.

Add turkey, 2tsp salt and 1tsp pepper, and red wine vinegar

Get your hands in there. Start mixing. It'll probably be really cold cuz of the turkey. Hate that part. This isn't an instruction I'm just complaining. I usually take breaks and rinse my hands off under hot water in the sink until I feel better.

mix it really good until the meat is a nice paste and everything is well-incorporated throughout.

Make a small patty of the mixture and fry it up in your spinch sauteing pan. Let it cool, taste for seasoning. Re-season the meat mix if it needs more of salt or pepper or what have you.

Make your balls, line up on sheet pan, bake for like, idk, 10-15 minutes. Turkey doesn't take that long, but you don't want to overbake it. So err on the side of caution. You can always split one in half to check.

If they're still in the oven, a little pink in the middle is fine for taking them out. They'll finish cooking while they rest.

once you're done, eat them! they make good sandwiches, like in a pita with some tzatziki, but we served them with rice.

for the rice I just um, made rice (sorry I measure with my heart) but added my oregano stems/crappy leaves, and the zest of 1 small lemon, as well as some salt.

After the rice cooks, take the oregano stems out, juice in half the lemon, gently mix it thru, and ur good!

[peterkirihara]

How Long To Bake Chicken Breast At 425 Degrees F?

Baking chicken breasts at 425 degrees F is the perfect temperature for juicy and flavorful results. It’s easy to do and requires just a few simple ingredients. Just make sure to use a meat thermometer or pierce the chicken to ensure it is cooked through and the juices run clear.

How Long To Bake Chicken Breast At 425?

Preheat the oven

Chicken breast is one of the most popular proteins, and for good reason: it's easy to find, versatile, and low in calories. However, if you want to bake your chicken breasts to perfection, it's important to follow a few simple steps to get juicy, tender meat every time.

To ensure the meat is cooked through, use a meat thermometer to check for an internal temperature of 165 degrees F. This will tell you if the chicken is fully cooked and safe to eat. It's also a good idea to keep the chicken warm while it rests for a few minutes, so that all the juices return to the meat.

Ideally, the chicken should be seasoned before baking it. This helps the flavors penetrate deeper into the flesh, creating an even flavor throughout. A few simple spices and herbs can make a big difference in the flavor of your chicken. You can use paprika, garlic powder, oregano, salt, and pepper to season the chicken. Alternatively, you can also try adding other herbs and spices such as rosemary, thyme, or lemon pepper.

It's also a good idea to brush the chicken with oil before putting it in the oven. This will prevent the chicken from sticking to the pan and help it crisp up. You can use olive oil, but avoid extra-virgin oil, as it can burn at this high oven temperature.

It's also important to note that baking times vary based on the thickness of your chicken. If your chicken breasts are very thick, you will need to cook them longer than if they were thinner. To ensure that your chicken is evenly cooked, it's a good idea to use a meat thermometer and start checking it after 15 minutes.

Season the chicken

If you want to make a delicious chicken breast that is not only healthy but also super easy to prepare, try this recipe. You only need a few ingredients, such as extra virgin olive oil and spices. This recipe will help you get the perfect crispy, flavorful, and tender chicken every time!

Start by preheating the oven to 425 degrees. This temperature is ideal for chicken, as it cooks it quickly while sealing in the juices. To prevent overcooking, be sure to use a meat thermometer and check the chicken for an internal temperature of 165 degrees.

Next, season the chicken. Pat the chicken dry with paper towels and then rub both sides with a generous amount of salt and pepper. You can also add other seasonings, such as paprika, garlic powder, and parsley. If desired, you can even coat the chicken in a light coating of flour to give it an extra crispy texture.

Once the chicken is seasoned, heat up a large skillet over medium-high heat. Be sure to use a high quality cooking oil that has a high smoke point, such as olive or avocado oil. Cook the chicken in the pan for 3-4 minutes on each side, until it is nicely browned.

After the chicken is done, let it rest for a few minutes before serving. This step is important because it allows the chicken to reabsorb all of the juicy juices from the pan. If you cut into the chicken right away, all of the juices will run out and leave you with a dry, tough piece of meat.

After the chicken has rested, you can serve it with a drizzle of the pan juices for extra flavor and moisture. If you are unsure whether the chicken is cooked through, use an instant read thermometer to check for an internal temperature of 165 degrees.

Place the chicken on a baking sheet

When baking chicken breasts, you should place them on a baking sheet before placing it in the oven. This will help them cook more evenly and quickly. In addition, it will prevent the skin from becoming tough and dry. It’s also a great idea to season the chicken before baking it. You can use a variety of spices and herbs to make the chicken taste delicious. Some popular options include salt and pepper, garlic powder, onion powder, chili powder, and paprika. You can also try oregano, thyme, and Italian seasoning.

After rinsing the chicken, pat it dry with a paper towel and then season it as desired. This is an important step because a wet chicken breast will not cook properly and will end up tough and chewy. It’s also a good idea to use an instant read thermometer to ensure that the chicken is cooked through.

The baking time for chicken breasts depends on their size and thickness. For example, thin chicken breasts will bake faster than thick ones. This is because thinner chicken breasts are more likely to dry out during the cooking process. The best way to avoid this problem is to pound your chicken breasts so that they are all the same thickness. You can do this using a meat tenderizer or a rolling pin.

Before you start baking the chicken, it’s important to prepare it by rinsing it under cold water and patting it dry with a paper towel. This will ensure that the chicken is not mushy and allows it to absorb more flavors from your seasonings and marinades. You should also place the chicken on a prepared baking sheet and season it with your favorite herbs and spices. Once the chicken is baked, it’s important to let it rest for a few minutes before serving it.

Flip the chicken

Chicken is a versatile protein that can be used in many different dishes. It is also very healthy and easy to cook. However, if you overcook it, it can become dry and tough. The good news is that there are a few simple steps you can take to ensure your chicken breasts are juicy and tender every time.

One of the easiest ways to make your chicken breasts more juicy is to lower the cooking temperature. This will allow the meat to cook more slowly and prevent it from drying out. Additionally, you should avoid cutting slits into the chicken breast, as this will allow juices to escape and leave you with dry meat.

Another tip for making juicier chicken breasts is to season them well before baking. This will add flavor and enhance the overall taste of the dish. You can use a variety of different seasonings, such as salt and pepper, or you can try using a combination of herbs and spices. Regardless of which seasoning you choose, be sure to evenly distribute it over the chicken.

Finally, be sure to cook the chicken for the recommended amount of time. This will ensure that it is cooked through and that it has reached a safe internal temperature. To test the temperature, insert an instant-read thermometer into the thickest part of the chicken breast.

Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. This will help the chicken absorb all of the flavors before you serve it. If you want, you can also store the chicken in an airtight container in the refrigerator for up to four days.

Remove the chicken from the oven

When the chicken is ready, remove it from the oven and let it rest for a few minutes. This is important because it allows the juices to redistribute throughout the meat. If you skip this step, all of the chicken’s juices will run out and leave you with dry pieces. This will also help you avoid overbaking, which can lead to tough and chalky chicken.

If you’re unsure if your chicken is done, use an instant-read thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the chicken and wait until it reaches 165 degrees F. Once the chicken is at this temperature, it’s safe to eat.

To avoid overcooking the chicken, try to cook it for about 20 tantalizing minutes at a time. If the chicken breasts are not cooked all the way through, keep baking them for another 5 to 10 minutes.

Another trick to ensure that the chicken is cooked through is to pound the chicken before you bake it. This will make the chicken thinner and easier to cook, but it’s important to pound it gently so that you don’t damage the chicken. You can also use a rolling pin or meat mallet to pound the chicken.

Another tip to prevent overcooking chicken is to cover it with foil for the first few minutes of cooking. This will help the meat retain moisture and ensure a crispy skin. You should remove the foil when the chicken is cooked through and the skin is golden-brown. You can also cover the chicken with a damp paper towel for the same effect. However, the paper towel may absorb some of the chicken’s juices, so you should avoid using it as a substitute for foil.

https://www.groupon.com/biz/minneapolis/moose-sadies

#peterkirihara #peterkirihara #Chefpeterkirihara

[bangochefm]

Sesame Seed-Crusted Tuna Steak, Baked Potato, Chai Karak

We start out with a simple baked potato. Wash the skin and dry it out with a paper towel. I usually let the potato sit in water for a few minutes to loosen any dirt, rinse, lightly hit it with a vegetable brush, then rinse again. Cover that in Peanut Oil, then get Jiggy with Maldon salt flakes. All the while, heat an oven to 425 degrees Fahrenheit (218 Celsius). Let that cook for one hour.

While that was going, wanted to try some Karak Chai. I doubled the recipe seen in the Youtube video so used an entire can of evaporated milk along with doubling all ingredients. Came out pretty nice, bit "rougher" than the Chai my Western tea was accustomed to. Definitely should add more sugar to this. Forgot to double on the cloves and I find I need more ginger and probably more cardamom for more "Pop." It is still good, but has a "smokier" taste if you use recipe as-is. Still, highly recommend this. The technique of letting it froth, then returning to heat continuously seems to work wonders. But, after I cook this, the pan usually has high amounts of tea charred to the bottom that will require some effort to remove with a pan-safe abrasive cleaner; I suggest Bon-Ami or a similar powder cleanser. Don't be a feral person using Comet or Ajax on your cookware!

As for tuna steak... these come frozen, so set them in a bowl of water in the fridge to thaw. Tossed onto cutting board, hit with Rosemary Salt, black pepper, then coated in mixed-colored sesame seeds before dropping into a hot cast-iron skillet. Suggest NOT coating the sides with sesame seeds, since you can see how quickly the outside of fish is cooking. You want it to have the center mostly uncoooked, so you can monitor how quickly this is working via eyeball. But, definitely use your eyes. Do not listen to recipes that suggest anything like 1-2 minutes. This will effectively cook the entire fish. We don't want that. About 15-30 second per flat should suffice.

After these steaks cook, suggest cutting "with" the grain, otherwise, the fibers seem to want to fray apart like fish-brisket. I use a pastry brush to lighly dab some ponzu sauce on cutting board. I also create a miso-infused mayonnaise to act as dipping sauce.

No recipe for that. Just grab 1-2 Tbsp of miso to a bowl. Add enough rice vinegar and stir it so it breaks down into a saucey texture. Then add some regular white mayonnaise to taste. It will be light and acid, but if you want it richer, add more miso to your liking.

When potato is finished cooking do NOT use a knife to split it. Use a fork. Puncture it lengthwise, then cross-wise, then you can press the edges and have it burst like a beautiful starch balloon. I add butter to get that melted, the add sharp cheese so I can melt it with the carryover heat. Be sure you shred your cheese fresh, because why not? Also, put the cheese block in the freezer to harden, so it will not melt and get sticky as quickly against the grater.

I then add sour cream. People get fixated on adding chives, but you can use things like green onion or even parsley for green garnish to swim in amongst the massive GOOBS of sour cream you will want to drop in the middle of this.

When we eat, we can dip the steak into the miso-may, or even add some extra rosemary salt to dip it in, if the ponzu is not enough. The potatoes are salty enough from the external Maldon Salt bath you should have given them, but feel free to add more salt or rosemary salt directly into the middle of the potato, because why not?

[batmanisagatewaydrug]

@thouliest of course!

muffins:

approx 2 cups of chopped apples. I used honeycrisp but that part isn't important, do whatever apples work for you as long as it's not that mealy bitch red delicious.

1 and 3/4 cups flour. for this recipe I used king arthur gluten free 1:1 flour substitute, but if you want to use a gluten full variety that's fine.

1tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 salt (kosher is best but you do you babey)

1/2 cup unsalted butter (soften it to room temperature or if you're a silly bitch like me, just microwave it for about 1 minute first)

1/2 cup brown sugar

1/4 cup sugar

2 eggs

1/2 cup plain greek yogurt

2 tsp maple syrup

1/4 cup milk

crumble top:

1/2 cup brown sugar

1 tbsp sugar

1 tsp cinnamon

1/4 cup unsalted butter, melted

2/3 cup flour (obviously I also used gluten free, but you do you)

icing:

1 cup powdered sugar

6 tbsp heavy cream

1 tsp maple syrup

this will make so much more icing than you actually need and I'm sorry for that

what u do with that shit:

start by dicing up those apples into pieces as itty bitty as you want. get crazy get stupid with it. if they're wet like my honeycrisps were I STRONGLY recommend putting them in a colander or strainer while you do everything else to let them drain. either put that in the sink or on top of some paper towels.

now make the crumble! mix all the dry ingredients together and then add the melted butter. mix with a fork until it starts to form clumps and set aside.

for the muffins: beat the softened butter and sugars with a mixer (or with your arm if you're jacked as hell, I don't know your deal) until it gets creamy.

beat in eggs, yogurt, and syrup.

beat in dry ingredients and milk.

dump! them! apples! in!

listen: this batter is going to be thick as shit and you might worry that something isn't right. that's the devil talking. it's fine and you don't need to add any more liquids.

preheat oven to 425 degrees F (218 C)

fill up your muffin tin(s) and get that shit in there

this is crucial: temperature is funky with this recipe

bake @ 425 degrees for five minutes and then reduce heat to 350 degrees F (177 C). bake for another 13-15ish minutes. I'm gonna be so real I did NOT remember to set a timer for this part so it was sort of vibes based. don't take them out until you can pop a toothpick in the centers and have them come out clean.

for the icing just whisk that shit together with a fork.

enjoy mwah

my apple my muffins turned out so beautiful god bless 💖 🍎

[mitchamsocialuser]

Wood Fired BBQ Pizza Ovens — Lightweight and Ready to Cook in 25 Minutes

When it comes to pizza, nothing beats a classic brick oven. But, if you don’t have the space for a full sized brick oven, you can buy table top wood fired pizza ovens that are lightweight and ready to cook in 25 minutes.

A wood fired oven is able to reach high temperatures, which helps it cook pizzas quickly and evenly. This means the toppings don’t get soggy and they retain more vitamins, antioxidants and nutrients than other types of pies.

Cooking time

The cooking time for a wood fired bbq pizza depends on several factors. The type of dough you use, the temperature of the barbecue and the types of toppings are all key aspects to consider.

To make your pizza on the grill, first preheat the barbecue to about 425 degrees. This will ensure that the crust gets crispy on both sides.

After a few minutes, put your pizza on the grill. Be sure to check the bottom for browning.

You can top the pizza with any of your favorite ingredients. Typical toppings include pepperoni, sausage, and chicken.

A good fire-proof barbecue is essential to make a quality pizza. You should also use seasoned and dried wood. These types of wood are dense, which gives them the ability to provide the high heat required by a wood-fired oven.

Temperature

Unlike gas or electric ovens, which cook food directly by the heat of the elements, a wood fired bbq pizza oven uses indirect cooking at high temperatures to create a charred crust and a rich, smoky flavor. These wood-fired ovens soar to 800–900 degrees, bringing a smoky, authentic flavor that you can’t achieve with any other method.

To heat your wood fired bbq pizza oven, start by building a fire. This can take hours or even days, depending on the type of oven and how much wood you need to burn to reach the desired temperature.

Once the oven is hot, place a slice or an entire round of pizza dough on the floor near the fire. This ensures that the radiant and convection heat will be able to cook your pizza. While your pizza is baking, keep the fire burning and add more wood if you want to increase the temperature of your wood fired bbq pizza oven.

Flavor

Wood fired pizza ovens burn with radiant and convection heat that create a charred crust and a rustic, smoky flavor you can’t get with gas or electric.

The type of cooking wood you use will affect the flavor of your pizza, so it’s important to choose a wood that’s suitable for your oven. The wrong wood will leave a harsh, bitter taste or produce too much soot and creosote.

A great choice for smoking and cooking is oak, which has an amazing amount of heat output at 28 million BTUs per cord. It also produces a clean, fresh flavor that works well with just about anything, including meats and pizza toppings.

If you’re looking for a more subtle smoke flavor, maple is another good option. Its subtle sweetness works well with pork and chicken, as well as many vegetables. It also provides a light, dark smoky flavor that’s not quite as intense as hickory.

Crust

Typically, pizza crust that works in a wood fired oven is super thin, delivering crisp results with minimal air bubbles. However, not all pizza crust is suitable for a wood fired oven, so it’s important to find the right dough type for your grill.

You can pre-grill your pizza dough ahead of time if you’d like, just make sure to brush it with olive oil before cooking to limit the amount of moisture that enters the crust during grilling. This will help ensure a crisp crust with fewer air bubbles and a light, chewy texture.

To get your BBQ grilling hot, start by adding some lump charcoal (or even a small piece of smoking wood like cherry). Once you’ve got it up to temperature, insert your pizza stone into the oven and close the lid to cook your bbq pizza.

[thebeautyoffanfics]

Hiya! I love your blog! Could I please request a platonic Akane x reader x Aoi where th reader is their best friend and they are a trio (Aoi finding reader to be one of the few people she can be herself with and also being a wingman (wingwoman? Wingperson?) for Akane) and the reader decides to make a raspberry pie for Aoi with Akane since she's been seeming down lately but none of them can't cook and reck everything so they get a mildly amused Aoi to help them despite wanting it to be a surprise

(platonic) akane aoi x gn!reader and x akane

a/n: hello hello!! Love these guys!! I can’t remember the last time i wrote for aoi, so that’s definitely fun!! Thank you so much for requesting, and thank you for the compliment!! <3

warnings:

word count: 1,583

Seeing Aoi feeling down was unusual. When you asked her about it, she told you she wasn’t sure why either. “I’m fine, (Y/N). It’s just one of those weeks, you know?”

Yes, you definitely knew. But, it didn’t make it any better. All you could do was be there for her, and rely on Akane to be the one to make her laugh- he’d be there as well, but his confessions always brought a smile to her face. When the smile she usually wore at one of his attempts was blatantly empty, Akane approached you as well.

“She’s feeling really out of it,” He sighed, looking at the school’s beauty from across the room. She was watering the plants, eyes slightly downcast, though she “cheered up” when someone took notice of her. No matter her smile and raised eyebrows, for you and Akane, it was easy to see through. All you could do was nod. He didn’t need to point it out- you both were aware. It was just him… noting it. Getting it off his chest?

“Say, Akane, do you have anything to do after school?”

“Technically, I have to do things for the student council. Teru usually takes my work load when I’m ‘not doing it properly’ or ‘getting on his nerves’, which entails simply existing, but- I can get out of duties, if you need me to.”

“I was thinking… Aoi likes sweets, yeah? What if we made her a pie or something? Dropped it by her house after we’re finished?”

Akane raised his eyebrows, nodding in agreement. “That’s actually a good idea. You know how to make pie?”

“Nnnno, but, there’s gotta be a recipe online, or in a cookbook somewhere. While you get your student council stuff done, I can run to the store quickly.”

He nodded again, telling you that it sounded like a plan.

If only that enthusiasm could have influenced the results-

“It can’t be too hard!” You had said, looking at the array of ingredients after washing your hands.

“For Ao-chan, it’ll be a piece of cake.”

“A piece of-”

“Please don’t-”

“Pie.”

Akane rolled his eyes, looking over the recipe. “Anyway, preheat the oven to 425.”

You walked over to the oven, preheating it, then feeling rather proud of yourself. One step down, only so many more to go! Easy-peasy!

Grabbing a pie plate, you reached for the pastry. “I’ll roll out the crust if you’ll work on the filling?”

“Alright… I just put everything in it?”

“Yeah. Measure the stuff and whatnot.”

Akane grabbed the ingredients, putting the necessary amount into a bowl, as you glanced at the recipe.

“Oh, but not the egg or water-”

“...(Y/N), I swear to-”

You tensed as Akane sighed in frustration, walking to the trashcan and pouring the combination of ingredients into it. He rinsed the bowl lightly, before taking the recipe and reading it over once more. After reading it, he began to make the mixture properly, not sparing you a slightly annoyed- though harmless- glance. He mixed, then pushed the bowl your way.

“I mixed, you put it in.”

It was your turn to roll your eyes, as you poured the mixture on top of the crust, then wet the outside of the crust lightly. Once that was finished, you reached for the rest of the pastry, setting a knife aside as you rolled it out.

“Are we gonna make it all criss-crossed?” Akane asked, walking over to you, and peering down as you took the knife.

“Yep, as best we- aH ouch, ouch,” You yelped, dropping the knife and bringing your hand to your mouth.

“Oi, don’t put your hand in your mouth- you’ve been touching the dough, wash it off first.”

You grumbled, walking to the sink and wincing as you washed your bleeding finger off. Luckily, it was nothing more than a knick, but it still hurt-

“You got blood in the dough,” Akane groaned, walking over to you and placing the knife and plate in the sink, then tossing the dough. He walked over to the counter, taking an extra thing of dough that he was now glad you bought, and rolling it out. He took it upon himself to slice the bits, telling you to mix the egg and water while he did so.

So, he placed the slices over the pie, and you lightly applied the egg-water mixture, smiling as he crimped the edges. You sprinkled a small amount of sugar over the top, then placed your hands on your hips proudly. Akane shoved the pie in your direction, then motioned to the oven.

“Cook for 15 minutes, then, once that’s over, we’ll lower the heat and cook it a little longer.”

“50? Isn’t that a little long?”

“15? Not really, no, not unless you have a plane to catch.”

You shrugged, placing the pie in the oven, then setting the time for 50 minutes. All that was left to do was wait.

You walked back over to Akane, then took a seat on the floor. He looked down at you, then followed your actions. “You think Ao-chan will like it?” He asked after a moment, causing you to shrug once more.

“I think so. Heartfelt things are supposed to mean more, right? Nothing gets more heartfelt than a homemade pie. Though store bought would have been easier, the trial and error just makes it better. At least, that’s what I hope-”

“That’s true. You’ve got the cut to prove it.”

“Shut it, four-eyes.”

Akane laughed, as the conversation continued lightly. Mainly talking about Aoi, drifting to how you hoped she’d feel better, drifting to how the pie smell was starting to get strong.

“I told you, Akane, I feel like 50 minutes is a little too long.”

“...HOW MUCH-”

“50?? Did you not say 50???”

“50? Five-zero?”

“Yes???”

“I SAID 15- ONE-FIVE, FREAKING-”

You both jumped up, running to the oven. You turned it off, while Akane grabbed the oven mitts, opening the oven and grabbing the pie. The brown, slightly smoking pie. The burn smell filled the room, but… at least it still smelled somewhat like raspberries…?

“(Y/N), we’re friends- but more importantly, you’re one of Ao-chan’s best friends- so I won’t say what I’m thinking. But I do want you to know, I have a few choice words that I’m keeping to myself.”

“Maybe you should enunciate-?! You’re top of the class, and for what???”

“Okay, first of all-”

“(Y/N)? Akane?”

“Ao-chan..” Akane muttered, in sync with your, ”Aoi...”

The purple-haired girl sniffed lightly, before her eyes landed on the pie resting in front of the two of you. Her expression was pure curiosity, practically asking the both of you “what’s going on?”

“Ah… Akane and I were just trying to… make a pie…”

“What for? You guys know I can cook, I would have helped.”

“Well- it was supposed to be for you, Ao-chan. We ran into… some misunderstandings though.”

Aoi’s surprised expression melted into genuine joy, which quickly melted into sweet laughter. You saw Akane’s face flush slightly from the corner of your eyes, and you couldn’t blame him- even platonically, her laugh really was purely… music. She was laughing at the two of you, you both knew that- but, the two of you made her laugh. For the first time that week, she was smiling, laughing. She was happy. You and Akane exchanged victorious glances, fist bumping underneath the counter.

“Ah, it can’t be helped then. (Y/N), Akane, are there extra ingredients?”

You nodded, grabbing the extra things of dough from a grocery bag, then motioning at the already-out ingredients.

“Great! Akane, preheat the oven please? 425 for now.”

Akane nodded, walking over to the oven and preheating it. While he did that, Aoi handed you the dough, and took over the ingredients for the filling. “Roll that out, please, (Y/N). I’ll take the filling- but, Akane, I’ll trust you to roll out the second thing of dough. I can cut it and apply it to the pie,” She ordered, placing the necessary ingredients into the bowl. The way she went about things was neat, showing off her perfectionist tendencies. Compared to the mess you and Akane had created earlier… she really was a diamond in the rough.

---

Time had passed, the pie finished and cooled off, though the sun was nearly gone. Aoi cut the pie, offering the both of you a slice, then taking one for herself. Cheerily, she took a bite, as you and Akane followed suit.

The sweet smell filled the room, so much nicer than the burning smell created earlier. The taste was just as lovely- accompanied with Aoi’s smiles, everything in the world suddenly felt right again.

“Even if it didn’t go as you two planned, I am really grateful for you both. I know the two of you wanted to try and cheer me up… I think this was a really sweet way of going about it. And, to be completely honest, I am feeling better.”

“Ao-chan… I love you so much…!”

“Hmm… 5 points! 3 bonuses for the pie.”

Akane sighed lightheartedly, taking another bite from the pie.

“Aoi, I love you so much,” You spoke, placing a hand on your chest and smiling at the girl. “Platonically, of course-”

“I love you too, (Y/N),” Aoi smiled, closing her eyes cutely.

“(Y/N), those choice words from earlier really are seeming very nice to share with you-”

[zeldaelmo]

I promised a recipe for this fic, right? Please make sure to check @science-trash-artwork 's amazing art for flour, water, salt, yeast, love out, too, if you haven't already!

Recipe Loftwing’s nests

465 g/16.4 oz wheat flour 

25 g/0.88 oz rye flour

170 g/6 oz water

125 g/4.4 oz whole milk

10 g/0.35 oz salt

0,5 g/0.018 oz yeast (yes, that is correct!) 

10 g/0.35 oz butter

The creator of this recipe, Lutz Geißler, has developed a special method to prepare the dough perfectly without a stand mixer and with very little equipment. Due to copyright reasons, I won’t share that with you, but if you are interested (and understand enough German), check his book “Brot backen in Perfektion mit Hefe” out. I adapted the recipe for the “Handsemmel” for the Loftwing’s nest. I highly recommend his blog, too, that might be easier to translate anyway and you’ll find over 1000 recipes for bread and rolls. His skill is unmatched in my opinion and the recipes are easy to follow if you don’t start with the most complicated!

So, we do it like Zelda would and throw all the ingredients in the stand mixer. Let the dough knead for 3 minutes, put it in a bowl with a lid, and forget about it for 20-24 hours. 

Preheat the oven to 220°C (425°F). This is important, the rolls need the full heat immediately when you put them in. If you have, preheat a pizza stone, if not a baking sheet will also do. Make sure you have an additional backing sheet at the bottom of the oven—you need that to steam the nests later. (So you preheat either two baking sheets or a pizza stone and a baking sheet)

Cut off nine equal pieces of dough. Take one and divide it once more. Roll both pieces into a rope and twist it like this:

Roll the twisted braid into something that looks remotely like a nest. Let them rise again until the oven has reached the correct temperature (or a little longer, they’ll only get better if you don’t forget about them for several hours).

Now you quickly put your nests into the oven. If you have, take a peel so that you can work quicker and limit the heat that escapes the oven. Pour a cup of water on your additional hot baking sheet (not the one with the nests!) and close the oven. Bake everything for 20 minutes until it looks like that:

Enjoy!

[docholligay]

Passover Seder for 15--This is How I Jew It (No, I will not apologize)

So, I am the Jew in Charge of Seder every year, not only in cooking the damn meal, but in leading it, which means I, as a practical matter, can’t be away too much. So, I do a meal for between 10-15, with stepping away for about 2-30 minutes. If I moved less quickly in the kitchen, it would probably be 40-50 minutes, but I am a creature of the kitchen and it’s no big deal. 

The name of the game is: PRE-PREP. I have two ovens, but I put this together like a human being that does not, to show you how easily it can be done. 

You need: 

An oven

An electric roaster (I have no fucking clue what this is called in the UK. It’s this thing. I have one from when I did Tday with one oven, but I imagine you could sub a slow cooker if you had a smaller crowd.) 

A large slow cooker

A sheet pan

A roasting pan

So, if you’re interested, in the New Year, closer to Passover, I can give you the actual recipes, but here is, from a timing standpoint, how I do things. 

Meat: Prime Rib, which is BELLIIIEVVVEE is call Rib of Beef in Ye Ol’ Ingleterra, but I’m not 100%. Prime grade rib, here, is in the neighborhood of 20 bucks a pound. I do in fact ask my guests if they’d like to chip in, but I certainly don’t require it--Passover is our most expensive holiday and we make a huge deal of it in the way a lot of goyim do Christmas, food expense wise. I get a 15 pound roast. I go about a pound a person. I have never done a vegetarian seder, I don’t have vegetarians I’m close to, it’s just not common here even among the ~community~. I suppose I would do a slowroasted stuffed pumpkin or something--I find vegetarian centerpieces sometimes want for something. 

Sides: Potatoes cooked in beef broth and spices, Honey dill carrots, brussels sprouts with duck bacon and mustard sauce. Passover is the one holiday where I make an honest to god, no dairy on the table, kosher style meal. So no mashed potatoes or anything like that. 

Dessert: These are made the day before, no exceptions at all. Do not try to steal the time day of: Macaroons, Tarta De Santiago, flourless chocolate cookies. 

So, how I do this. This is going to change based on how long you take to lead the seder. You have to know your own timing to adjust the timing of the meal. 

Night before: unwrap your roast and let it dry in the fridge. Makes it cook better, makes the seasoning stick. 

Morning of: Put your roast out and let it get to room temp. THIS IS ESSENTIAL for calculating the cooking time correctly. Should take 3-4 hours. Season it when you take it out of the fridge to let it get working, and season HEAVILY. THis is a big piece of meat. 

Cut up your potatoes, toss them in a bowl, cover and put in the fridge. Same with brussels sprouts. I use baby carrots because I’m a lazy piece of shit so I don’t have to prep them. 

DEPENDING ON ANTICIPATED MEAL TIME: Preheat your oven to 500 degrees F/260C yes you heard me correctly. I am the angel made of eyes and wings in front of you booming BE NOT AFRAID. So how you calculate the cook time is 5 min per poud, so yes, for a roast of my size that is 75 goddamn minutes at 500 and then TURN OFF THE OVEN AND DO NOT OPEN IT FOR TWO HOURS. DO NOT. 

3 hours before meal time: throw carrots in the slow cooker with honey dill shit and cook on low (for my slow cooker, ymmv, try this one before your seder so you know) 

2 hours before meal time: throw potatoes and beef broth, brown ale, and seasoning in your roaster. Turn onto 325 or so. This is also when I usually make the duck fat and mustard sauce and leave it sitting out. 

Sit down and have your seder! When your two hours for the meat is up, get up, take it out of your oven, and turn your oven up to 425. Toss the brussels sprouts on a pan, and cook for 18 minutes or so. Heat up the sauce while you’re doing that, cut your meat. Toss the potatoes and carrots into serving dishes. Get it to the table. By the time you do that, brussels sprouts should be done, toss in warmed sauce, take to table. 

Boom. Done. You’re a flawless Pesach angel.