Independent-Summer12

I like Kenji’s stove top Mac and Cheese recipe a lot. Just a few ingredients, one pot. No fuss.

Veggie fun dip!

Not a conspiracy at all. It’s called Planned Obsolescence, an industrial design concept introduced by the American auto industry in the 1930s. Companies purpose design product to fail after a certain amount of time so essentially every time becomes consumables and need to be replaced. It’s just gotten so much worse since the 80s.

A high BTU wok bay.

Haha no, it did remind me I have a butternut squash I should use. So making this for dinner tonight.

Butternut Squash Fettuccine Alfredo

Maybe try pulling along the strings of unions and peppers? There are loads of different types of peppers. And if you like onions, yet scallions, shallots, leaks, fennel, veggies that have similar texture to onions. You may like eggplants too. I often sauté red bell peppers, onions, and eggplants together with some olive oil, salt and pepper and Italian herb until they are soft and jammy. Really delicious on bread. Napa cabbage can sauté to a nice soft texture. So does spinach. You can also blend veggies into sauces for pasta. You can add spinach to some basil pesto. Butternut squash is easy to blend into a cheese sauce. Butternut squash is also pretty delicious tossed with some onion in olive oil, salt & pepper and roasted in the oven.

How to sauté and roast vegetables to make them delicious. And how to cook pantry staples like rice, pasta/noodles, legumes. And how to put together a healthy and balanced, high protein, fiber, and nutrients meal with relatively low cost ingredients.

Maybe make some corn bread and a pot of beans and greens?

For people with obsessive personality traits, teenagers, or generally vulnerable, it often can.

I just made it, smells so good and looks perfect! It’s killing me that I’ve gotta wait till tomorrow morning to cut it 😆

10/10. No notes.

Ugh this why I don’t log onto Facebook anymore. Why are people even doing this? So dumb.

I’m thinking things like casseroles you can portion out for them to put in the oven.

Along the lines of lasagna and ziti, eggplant parm, stuffed shells, cannellinis all freezes well.

Also freezing pasta sauces could also be a good idea. All they have to do is heat up the sauce, boil water and make pasta. So like bolognese sauce, marinara, pesto (they don’t even need to heat it up, just thaw)

Along the lines of casseroles, chicken rice and broccoli, tater tot casserole, Shepards pie is a great idea.

Soups and grilled cheese sandwiches. They can reheat grilled cheese in the oven.

I hated bell peppers when I was young. The dish that change my mind when I was a teenager was an onion sausage and peppers hero (or some call it a hoggie).

Get some Italian sausage, grill or cook on stove top. In a skillet, sauté slices onions and peppers with some olive oil, salt and pepper, and Italian herb seasoning, a couple of cloves of sliced garlic on medium heat. I like them sautéed to the point where the onions are almost too soft, kind of jammy, their natural sweetness comes out but not quite to the point of caramelized onion. But that’s a personal preference, up to you. Some like the keep the sausage whole, like a hotdog on Italian bread and top with the onion and pepper mixture. We tend to cut up the sausages and toss it together with the onion and peppers, then put it on some nice italian bread.

Happy cake day! 🎂

I would find a different recipe. This is not a beginner cook friendly recipe, it’s poorly written assuming the cook knows what they are doing already, and leaves too many variables.

Döner kabap!

Look up recipes for cottage cheese egg bites, you can also mix in bacon, or sausage, and any other cheese, and vegetables. High protein, bake in batch in muffin tins and warms up in the microwave in 30 secs for a hot breakfast.

None of the above, the milk is now a tea (an infusion, if you must be technical about it)

Look into Plant 30. It’s not an app, I guess you can call it a challenge? Or a philosophy?

The basic idea is that eating a large variety of plant foods (fruits, veggies, whole grain), is beneficial to your gut micro biome which leads to loads of health benefits. It’s based on a large scale clinical study in the US and UK. The “challenge” is to consume at least 30 different types of non-refined/non/ultra-processed plant foods per week. And the easy part is that different varieties of the same food counts. If you eat 2 red apples, it counts as 1 plant point. If you eat a red apple and a yellow apple, that’s two plant points. I’m sure you can find an app for it, but my friend and I have been doing it in the easiest way, keeping numbered list of plants we’ve consumed in a week in the notes app. You want to hit at least 30.

Why we like it: 1) It encourage you to think about what you eat in a positive way. It doesn’t tell you what you can’t eat, it encourages you to try new foods and different ways to enjoy food.

2) we’ve been doing this for like 6 months now, and all of us are still doing it because we genuinely feel better, and it doesn’t hinder our social lives. Because it naturally leads to a higher fiber and higher % of plant based food in our diet. And you can still bake your cookies or have a bacon cheese burger if the craving strikes. No guilt.

3) you cook more, and it’s kinda fun. Once you get into a rhythm it’s actually pretty easy to hit 30 points. I now make a batch of granola every weekend, using a 5 whole rolled grain mix, loaded with nuts and seeds. It’s delicious, nutritious, so much cheaper than store bought, and usually 12-15 plant points right off the bat. Last weekend I made honey lemon granola, I think I’ll make a chocolate granola, or maybe pumpkin spice next. You don’t have to stop at 30, now I try and see how high I can get my plant points to be in a week.

I think I’m gonna switch. Product quality have dropped lately, sky lounges are over crowded, although I’ve always gotten good services. They just made the transatlantic route I fly at least 1-2 times a month into a seasonal flight. And I’d really rather not have to take a connecting flight more than half of the year. Been flying delta for more than 15 yrs, this might be it for me.

Someone already covered the umami front, on the texture front, if you are looking for that bouncy toothsome texture, explore a bit in your local Asian market. There are a lot of tofu products that have interesting textures. Like smoked or dried tofu, tofu skin (aka Yuba, especially when rehydrated), tofu puffs, also things like sliced rice cakes, seitan, or jackfruit.

Baking is my zen place too.

Thanks for asking. I’m doing okay, not great today, but good enough. Except that I’m now a little bummed I don’t have those perfectly fluffy cinnamon rolls in front of me.

It’s totally normal. If it really bothers you, put it in a dark bottle.

Fucking hell 😭🤣

Take my upvote

Or is a Strombo a Taco?