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Simple dhaba-style paneer with lachha paratha—spicy, oily, and hits every time. submitted by /u/Key-Letterhead2375 [link] [comments]

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Roasted red pepper hummus. -broiled red bell peppers -chickpeas -tahini -lemon juice -cumin -fresh garlic -sea salt Sumac Onions -red onion -sumac -lemon juice -fresh parsley roasted tomatoes Adana Kebab (I know I should have used lamb) -ground beef -minced red pepper and onion (juice strained out) -aleppo pepper -harissa paste -turmeric -cumin baked meat and tomatoes 400F for 25 minutes lavash submitted by /u/wanderingplanthead [link] [comments]

what is that black hairy thing in the avocado? is it bad or can i use it? submitted by /u/CutInternational7003 [link] [comments]

Did not adjust my rotation well enough in the pizza oven so it did get a little too toasted on top, but otherwise turned out great! submitted by /u/Vi-Rovian [link] [comments]

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Crispy chicken fillet with sweet and sour sauce 😋 submitted by /u/Hot_Flow1922 [link] [comments]

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love how bright the yolks are! eggs are from a neighbors chickens! submitted by /u/Witty_Badger_6388 [link] [comments]

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Tried it at H-Mart, Orlando. Was great submitted by /u/No-Attitude-6315 [link] [comments]

15mins to make, including cooling time after toasting pine nuts and grating cheese. Enough for 3 meals for a family of 4. 100g toasted pine nuts, 3 cloves of garlic toasted in same dry pan, basil leaves, grated Parmesan Reggiano, EVOO and flaky sea salt. Whizz in food processor and jar. Edit: not vegan, vegetarian. Sorry about the wrong flair. submitted by /u/VincentVan_Dough [link] [comments]

I found these chillis from north eastern India. How shall I utilise it? submitted by /u/Flashy-Rip9479 [link] [comments]

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Served on rice with pickled cucumbers to cut through all that fat. submitted by /u/MegaDueler [link] [comments]

Just what the title says. Basically it's a spicier version of homemade hamburger helper but with rice cakes instead of noods. submitted by /u/Murphy_Dropkick410 [link] [comments]

Teriyaki tuna, sweet chili shrimp, roasted potatoes, and salad served on my porch. submitted by /u/blackdogpepper [link] [comments]

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location: The Devonshire in soho london. submitted by /u/GoodPopcorn [link] [comments]

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free smoothie for us both after a $5 purchase🥰 Va28To1149 i’m not a bot or a promo i’m just a girl sharing a free smoothie to anyone who wants one in the tropical smoothie app submitted by /u/Tricky_Status_8589 [link] [comments]

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My little sister is obsessed with raw honey comb, but it's so expensive. Where can I order it as cheap as possible? Preferably in a bulk amount submitted by /u/OkMixture7200 [link] [comments]

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Got this ~$3 tteokbokki from the market, added some cheese from my fridge, and microwaved it. Didn’t really need the cheese, but it definitely made it better. Not bad at all. submitted by /u/Life_Explanation8268 [link] [comments]

Baked some browned butter cookies. Melted down some chocolate and added orange zest and a pinch of smoked paprika and cayenne for a little tickle of heat - let it set and chopped it back up. Cookies have a light crisp on the bottom and edges, soft and fluffy in the middle, just cooked enough but not raw. submitted by /u/Gaugedgrower503 [link] [comments]

Long story Short, I'm in a situation where I need to have my meals prepped and saved in the freezer for convenience for my health. I also do not have the money to pay for those silicone soup brands. I’m trying to freeze food in portioned “blocks” that are easy to stack and reheat later. Ideally something around single-meal or 1–2 cup portions. I have basic kitchen stuff (foil, plastic wrap, some containers, zip bags), but nothing fancy. Does anyone have ideas for a DIY hacks way to make portion molds or a system that works similarly? submitted by /u/PerformerAlert4654 [link] [comments]

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First Try! submitted by /u/NotLuffy3 [link] [comments]

I’ve been using a simple kitchen hack to replace rice with cauliflower, and it turns out really good and light. Here’s exactly how I make cauliflower couscous-style rice: Method: • Cut the cauliflower in half and remove the hard middle stem • Chop into small pieces • Grate it by hand or pulse in a grinder until it looks like rice/couscous Cooking: • Heat a little oil in a pan • Add ginger-garlic paste + tomato paste • Add finely chopped salad (like onion/tomato mix) and some raisins • Cook briefly, then add the cauliflower rice • Mix well on medium heat Add: • Finely chopped carrots • Parsley • Salt & black pepper to taste • Light roasted ground spices Cook for only 2–3 minutes (important), then turn off heat. Important tips: • Don’t overcook or it becomes mushy • Keep heat medium and cook quickly • Fresh parsley and lemon juice really improve the taste I served it with grilled fish, lemon slices, and also tried it with chicken & potato curry—it works great as a rice substitute. This is a solid low-carb, keto-friendly cauliflower rice hack that you can eat anytime and pair with almost anything. If you want, I can share the exact spice mix or variations. submitted by /u/Responsible-Fudge983 [link] [comments]

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**Ingredients** * 2 large onions * 200 g block mozzarella * 50 g flour * 50 g breadcrumbs * 3 beaten eggs * 1 teaspoon salt * A pinch of pepper * 500 ml frying oil --- **Instructions** Peel the onions and cut them crosswise into three slices, keeping the core so you get nice rings. Separate the onion rings. Cut the mozzarella into thin slices, then cut each slice into 4 pieces to make strips about 1 cm wide. Wrap each mozzarella strip inside an onion ring, then place a second onion ring inside it so the mozzarella strip is trapped between the two rings. Place them in the freezer for one hour so the onion and mozzarella stick together well. Heat the oil in a saucepan or deep fryer. Mix the flour with the salt and pepper. Also salt the breadcrumbs. Dip each frozen onion ring in the flour, then in the egg, then in the breadcrumbs. If needed, repeat the egg and breadcrumbs step to get a thicker coating. When the oil is hot, fry each onion ring for about 5 minutes, then drain on paper towels. If you have mozzarella left, cut it into sticks, coat them in flour, egg, and breadcrumbs, then fry for about 1 minute (be careful not to overcook, as the mozzarella may melt and leak out). Drain on paper towels and serve immediately. more tips and photos in my bog submitted by /u/RoyalChillblog [link] [comments]

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One bite of this marry me pot roast, and someone might just drop to one knee! Tender, fall-apart chuck roast…

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FYI that's a belgian dish like a kind of beef stew. submitted by /u/blue_bubbles_08 [link] [comments]

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I’ve been trying to eat simple and healthier at home, and this has been my go-to lately. Super easy, no strict measurements. • Cut zucchini into chunks • Stir-fry in olive oil • Mix pancake flour (or any batter mix) with cold water • Once zucchini is soft, pour the batter over it • Cook it like a loose pancake/omelette I just dip it in soy sauce and eat it with rice. Honestly… way better than I expected lol submitted by /u/Life_Explanation8268 [link] [comments]

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These sweet and sour meatballs are one of those dinners I pull out when I need something easy, but I…

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Curious what systems people use for this, because I’ve realized I’m wasting money on food that I let spoil. Idk, it’s difficult, since everything that comes in bulk (EX: Costco) is so cheap, but also such a big bundle. I’ll buy produce, make a meal, then put the rest in the fridge and it just... spoils before I’m able to make another meal. For example, my mushrooms spoiled in literally 3 days... I’m not really looking for shopping tips (I already do the usual budgeting). I’m more interested in the habit side of things. Do you organize your fridge a certain way? How do you keep track of when things spoil... even when it contradicts the label? What’s your system? submitted by /u/ReadySaturn [link] [comments]

Sometimes, well most of the time, I crave having girlDinner at work for lunch but it doesn’t sound convenient. Does anyone do this? submitted by /u/Bright-Yellow-2409 [link] [comments]

Curious what systems people use for this, because I’ve realized I’m wasting money on food that I let spoil. Idk, it’s difficult, since everything that comes in bulk (EX: Costco) is so cheap, but also such a big bundle. I’ll buy produce, make a meal, then put the rest in the fridge, and it just... spoils before I’m able to make another meal. For example, my mushrooms spoiled in literally 3 days... I’m not really looking for shopping tips (I already do the usual budgeting). I’m more interested in the habit side of things. Do you organize your fridge a certain way? How do you keep track of when things spoil... even when it contradicts the label? What’s your system? submitted by /u/sejuvas [link] [comments]

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I made this tuna and bacon burger: https://sitkaseafoodmarket.com/blogs/recipes/bacon-tuna-burgers But I did not really like it. Mostly is was the texture which maybe I ground too much. But it also lacked flavor. I have 2 cooked burgers left. Ideas on how I can improve these cooked burgers? I wondered about roughly chopping them and using that as a base for a tuna salad. Other suggestions? TIA submitted by /u/garbanzo1962 [link] [comments]

A few years ago, turmeric lattes suddenly became the drink du jour at every trendy coffee shop in the land. Since then, this golden milk has become a hot favourite in many places. Known as Haldi Doodh in South Asia, the centuries-old tipple made a global comeback. The reasons are solid. Turmeric is genuinely impressive stuff. Anti-inflammatory, good for your joints, brilliant for your gut and one of nature’s strongest antioxidants. No wonder people started paying £3.50 a cup. But here’s the thing nobody tells you at the counter. (I know because I used to be the one serving!) Turmeric gets its reputation from one specific compound called curcumin. Your liver is really good at spotting curcumin and binning it. The minute it shows up, your system tags it, wraps it up and flushes it out before it gets anywhere near your bloodstream. It's like trying to sneak something past a bouncer and it doesn't make any difference how much turmeric you've used. Most of it just gets escorted off the premises before it can do a single thing. Unless you add a bit of pepper, your body never really absorbs the nutrients. You see pepper contains a compound called piperine and piperine has one job - it distracts the bouncer so the curcumin can sneak into your system. However, the pepper is only half the battle. Curcumin is fat-soluble. This means it hates water but loves oil so there needs to be a bit of fat involved for your body to absorb it properly. When you combine turmeric with cows’ or coconut milk, the fats form tiny bubbles that shield the curcumin, allowing your system to absorb it. The water content in some other milks, such as almond or oat, is too high so will not produce the same result. When it comes to cooking, those fat bubbles will come from your base fat, eg. olive oil, butter or ghee. The difference isn’t small either. We’re talking about a 2000% increase in curcumin absorption when you combine your turmeric with a bit of fat and pepper. Such a small tweak, such a great result. Without those two small changes, it’s just a trendy drink. The minute you unlock that 2000% curcumin absorption you upgrade that drink to a nutritional fuel that’s actually doing what it’s supposed to do. So, next time you’re after a turmeric latte, whether you’re ordering at a cafe or whisking it up at home, just remember: no pepper + no fat = no benefit. The science: Basic biology regarding the inhibition of hepatic glucuronidation of curcumin by piperine. Until next time, submitted by /u/Dizzy-Joke3383 [link] [comments]

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This weekly meal plan is here to save your sanity. These dinners are quick, delicious, and totally family approved, so…

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I got tired of throwing away produce… so I started experimenting (would love feedback) I’ve always been frustrated with how fast produce goes bad at home. At the grocery store, everything is misted and kept in a controlled environment. At home, we just throw it in the fridge and hope for the best. I started experimenting with ways to recreate that “freshness environment” — mostly just testing different ways to control moisture and slow down how fast things dry out or spoil. One thing I noticed is that sometimes produce actually feels better after a couple days if the conditions are right — like cilantro or lettuce bouncing back instead of wilting. I’m still figuring this out and wanted to ask: Has anyone found a method that actually works consistently? What’s the one thing you always end up throwing away? Do you think moisture control is the biggest factor, or something else? Genuinely curious what’s worked (or not worked) for other people. submitted by /u/GateNo3558 [link] [comments]

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Inspired by another post about what to do with leftover parmesan cheese rinds. 60-90 seconds on high in the microwave turns the rinds into a giant cheese puff! tasty snack if you aren't putting them in soups or stews. submitted by /u/TGracie3 [link] [comments]

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One pan, a handful of ingredients, and dinner is done! These brown sugar garlic chicken thighs are sticky, caramelized, and…

If you aren't tossing your leftover parmesan rinds into your soups or pasta sauces while they simmer, you are missing out on so much free flavor. It adds this amazing salty, umami depth that you just can't get from the powdered stuff. Just remember to fish the rind out before you serve it! I’ve been doing this with minestrone lately and it's a total game changer. submitted by /u/elgrandetotto10 [link] [comments]

watching something on YouTube.... this chef used butter to make his scrambled eggs creamier. ive always used milk for this. did not realize this was a thing!!!!! how common is this actually???? sounds delicious BTW lol submitted by /u/Severe-Ad-2427 [link] [comments]

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I’m closing in on my fortieth year of life, and things are starting to taste bland to me. That said, my diet has always been the subject of ridicule and shock amongst my friends and family. I’m gonna come right out and say it: I am a VANILLA kind of person. I can count the number of things I can stomach the taste of on my hands. Chicken tenders, French fries, cheese pizza, hamburgers, homemade spaghetti, steak, corn, green beans, and ham. Cereal and candy are also on the list, but those aren’t part of the problem. Here’s where i tend to lose people: I can’t stand extras. No sauces, no toppings, nothing. Just salt and sometimes seasonings. Cooking is fine, that’s part of giving food flavor, but once it’s cooked? Nope. I hate ketchup, honey mustard, and just about every bbq sauce and hot sauce I’ve tried. It’s all too sweet, and I’m expecting something savory to enhance the flavor of what I eat. I liked the taste of Worcestershire on my hamburgers, back when i made them more, and back when my homemade burgers actually tasted good (they don’t anymore, i got burnt out on them). Is there a sauce out there that I can try easily that fits what I’m looking for? submitted by /u/PyroTornado107 [link] [comments]

I'm going to live solo for the first time in a few weeks and I don't want to rely on takeouts. I want to eat actual food, so I want to be prepared when it comes to stuff that's needed before the actual cooking starts. Like how to get the best deal in the grocery or where to best look or even the best way to store food etc. Would appreciate any advice, even the obvious ones because I might not know it haha submitted by /u/Throckmorton-Jesulor [link] [comments]

We've all encountered "hacks" that have made a dish worse or ruined it. Which rules do you never break even if a hack has recommended a shortcut/replacement? submitted by /u/positronik [link] [comments]

I used to follow every cooking rule I saw online, but lately I’ve been cutting corners and honestly… most of the time it turns out fine. Like not measuring garlic, skipping certain steps, etc. Curious what “rules” you’ve ignored that didn’t actually matter. submitted by /u/Maleficent-Bed7010 [link] [comments]

I feel like everyone has at least one shortcut they rely on, even if it’s not the “proper” way to do things. For me it’s using pre-chopped garlic or just throwing everything into one pan and hoping for the best. Curious what shortcuts you use that still give good results. submitted by /u/Maleficent-Bed7010 [link] [comments]

This chicken Diane takes everything you love about steak Diane and turns it into an easy chicken dinner. One skillet,…

Sorry this post is so long but it requires detail lol. I recently discovered the miracle of freezing bread.. I thought it was only good for toast. I live alone & eat a couple of slices a day so I freeze the loaf. I'd succumbed to a future of toasted sandwiches until I took out 2 slices & got distracted, when I went back to toast them they'd thawed & were AS SOFT as if I'd just taken them from a freshly bought loaf! They also tasted just as fresh. My usual bread is generic supermarket wholegrain but I've since tested defrosting Sourdough, a crusty bloomer & bagels.. Same results! Important - Buy bread that's at least 5 days away from its "best before" date, freeze it as soon as you buy it & always use a zip-lock storage bag to prevent freezer burn. Only take out the slices you'll be using, not the whole loaf. Many friends I've made lunch for have been shocked they're eating thawed bread, surely this isn't uncommon? Bc my bread stays fresh enough to make sandwiches for MONTHS! submitted by /u/Fun_Cow_6292 [link] [comments]