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foodshowxyz · 2 months

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Creamy roasted garlic tomato soup

Yields: 4-6 servings Prep Time: 15 minutes Cook Time: 45-50 minutes

Ingredients

Roasted Veggies:

3 pounds ripe tomatoes (Roma or on-the-vine work well)

1 head garlic (top sliced off)

1 medium onion, quartered

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

Soup Base:

2 tablespoons butter

1 teaspoon dried thyme (or 2 sprigs fresh)

1/2 cup heavy cream

4 cups vegetable broth (low-sodium is best)

1/4 cup fresh basil leaves (optional, for garnish)

Equipment:

Baking sheet

Large pot or Dutch oven

Immersion blender (or regular blender)

Instructions

Roast the Vegetables:

Preheat your oven to 425°F (220°C).

Cut tomatoes in half lengthwise. Drizzle tomatoes, onion, and the garlic head with olive oil, salt, and pepper. Place them on a baking sheet, cut-side down.

Roast for 35-40 minutes, or until tomatoes are blistered and softened.

Start the Soup Base:

While the veggies roast, melt the butter in a large pot over medium heat. Add the thyme and cook for 30 seconds, stirring constantly.

Blend the Soup:

Carefully squeeze the roasted garlic cloves out of their skins and into the pot with the melted butter. Add the roasted tomatoes and onions (including any juices).

Pour in the vegetable broth. Bring to a simmer and cook for about 10 minutes.

Use an immersion blender (or carefully transfer to a regular blender in batches) to puree until very smooth.

Finish and Season:

Stir in the heavy cream. Taste and adjust salt and pepper as needed.

Serve:

Ladle into bowls and garnish with fresh basil if desired. Enjoy with crusty bread, grilled cheese, or a simple salad for a delicious meal!

Tips & Variations:

Spice it up: Add a pinch of red pepper flakes with the thyme for a little kick.

Vegan: Swap the butter for olive oil and use a plant-based cream alternative.

Extra Flavor: Add a tablespoon of tomato paste while cooking the thyme for deeper tomato flavor.

Storage: This soup keeps well in the refrigerator for 3-4 days and freezes beautifully.

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gabessquishytum · 4 months

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Dream has a favorite restaurant. That's not because the food is sooo good, Dream has food issues and prefers restaurants (one restaurant) that has a static menu, where he's assured that things will taste as he expects.

His sisters (& and even Desire) forced him to find a place where he could get at least 2 meals a week, that he didn’t have to cook for himself,,,,, since he can't cook and they were all worried he would die of malnutrition! 😝 They went around to all the eateries in his neighborhood and found this small diner that had the most things on their menu Dream could eat.

Dream didn’t know his diner hired a new chef. The only way he learned of it was that his standing Tuesday order, tasted different?!? The texture was the same, so Dream could still eat it, but the flavor in his first bite was different, unexpected, good enough to try a 2nd bite..... Dream has never eaten a meal as quickly, chasing the new flavor. It was really good. Dream had never.......it had to be a fluke. The same thing happened with his standing Thursday order and when he ordered something on Saturday. It was the most extraordinary thing. "Flavor," interesting, delicious, flavor had never been something Dream thought he would get to have. The new chef is amazing.

Hob loves his new job! He's finally cooking for a restaurant, not just prepping pieces; it's a small diner, but Hob gets to cook and zhuzh up some of the plainer offerings -- not too much, because he knows that diners have regulars who like what they like,,,,but he's gotten some good feedback on the spicing up of things.

And one of the other best things about the job is the tall, goth, eye candy that seems to frequent the diner every few days. Hob isn't sure what exactly he orders (and Hob hopes he likes Hob's cooking) but lately he seems to be coming in more ?!? ☺️ He's soo pretty Hob wants to offer to cook for him forever!

Cute cute cute!!!!

Hob takes great joy in cooking for everyone, but there's something rather special about Dream. Perhaps it's the fact that he always looks at the food in a critical, suspicious sort of way before he eats. Its incredibly endearing and Hob loves watching him through the glass door of the kitchen. Dream does seem to enjoy the food, but he never quite trusts it. Hob respects that about him. Especially when the recipe is one of Hob’s jazzed up classics.

They happen to meet while Hob is taking a delivery of local fruits and veggies. Dream summons up the courage to approach and talk to him about some of the ingredients - they spend about 10 minutes chatting while Hob enthuses about asparagus and Dream nods along, smiling the whole time. Dream reveals that he is a completely incompetent cook and that he's basically living off Hob’s food at this point, both at the diner and the leftovers that he brings home. Hob is thrilled - although slightly panicked because what if he can't come into work and Dream starves?!

Obviously he needs to drag Dream into the kitchen after hours, and at LEAST show him how to boil an egg. He's convinced that Dream is going to look adorable in an apron... maybe also covered in ingredients... that Hob can lick off him 👀

#the sandman #dreamling

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da-shrimping-station · 3 months

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Cooking for the House of Lamentation

Let me start this post by saying that over the years I've had plenty of experience cooking for a lot of people. I'm no expert cook whatsoever, just a helping hand in the kitchen during festivals and occasions (which happens multiple times in a year). If you have more experience and insights, please feel free to share!

Let’s start this off by having some sort of baseline so we’re all on the same page.

MC /OC/you/us/we (and what have you) can:

follow a recipe well enough

be in the kitchen and not have it burn down

cook an edible meal at the end of it all

A fairly average cook if you will.

Now, time for chaos.

Cooking for a lot of people is…a lot. A feast for upwards of 10 people can take the whole day. Not to mention buying ingredients beforehand. How many dishes are you gonna cook? Do they go well/compliment each other? What’s the serving size? Are you gonna have desserts too? Do you have the right equipment? Are the ingredients available/accessible? Is there anyone who has a food-specific condition to look out for and make alternatives for? Are there ingredients that need to be marinated/prepped in advanced? Is everything within budget? (These are some questions at the top of my head)

Now the main concern here is volume/quantity. Beelzebub. Need I say more?

Actually, YES. It’s a house full of men. Men eat a lot. Oh, and they’re also demons. So let’s assume they eat/consume significantly more than humans. (You can pitch in your HCs for each brother regarding how much they eat) But let’s say the food has to be for 10-15 people at the very least.

GROCERY RUN!

There’s a whole ass booklet for the groceries, with each brother having their own page/section. Let’s assume there’s no budget constraints (Lucifer can bitch about the cost and budgeting but his brothers need to be fed). Groceries are bought in bulk. Multiple times a week. Emergency trips in the middle of the night or else they starve for breakfast.

At some point they get their groceries delivered every 3 days or so. The runs are now for necessity/emergency.

But if a brother requests a certain dish, then it’s time to go to the market. Prepare your haggling skills.

THE BATTLEFIELD

Based off of the game (and referencing the floor plan from Wanderer’s Whereabouts), the kitchen is actually pretty spacious. Good. We need all the space we can get for this. I’d like to think Barbatos personally made sure the kitchen is fully kitted out with all the equipment and utensils one needs. (Thanks, Barbs. You’re the best!) No worries on that end.

I headcanon that the kitchen is split into 2 parts: the side where the stoves and appliances are and the side where the dirty kitchen is. That way you have access to stoves/ovens and the fancy appliances as well as being able to cook with coal or in a spit. Increases the capacity for cooking multiple dishes at once. (Please share your HCs for the kitchen!)

PREP TIME

Prepare your hands and arms. Washing, peeling, chopping, dicing, slicing, marinating. Any and every sort of ingredient prep. How many ingredients does this dish have? Are you gonna prep one dish only? Are you gonna prep for two in advance? Mis en place (or whatever the term is im no culinary shrimp)

Also think about the sheer amount of ingredients.

Say, according to the cookbook, this dish serves 5 people and it needs 1 whole onion. Pretty straight forward right? But you’re cooking for 7 demon brothers and one being the Avatar of Gluttony. Let’s go back to the 10-15 people approximation. That means you have to increase the amount (in this case that’ll be 2 or 3 whole onions). That goes for every fucking dish. 3 onions for dish #1. What about dish #2 and #3 and so on? (Honestly, your hands must be well marinated by the time you’re done with all the prep)

Measuring the ingredients too. 1 cup of this, a tablespoon of that, a pinch of this. Please please please let there be enough soy sauce for tonight’s cooking.

Another thing: you’re probably dealing with local Devildom ingredients (which you did not even know existed until then)

Veggies? Sliced

Meats? Washed and cut.

Condiments and seasonings? All measured.

Are we ready to cook? NO.

Please clean up the peels, excesses, undesirables, and packaging.

GET THE FIRE GOING

Finally! The actual cooking part! Take a deep breath and put that pot on the stove. Good luck cuz you’re gonna be juggling between multiple dishes just to be able to get ready for dinnertime.

One dish is boiling so the meat softens? Time to fry. Oh and have you checked the one you were marinating? Please add that to the veggies in dish #2. Don’t overcook the pasta for dish #1! Please adjust the heat, that pot is boiling over. Taste test for dish #3. Hhm needs more salt. Is the meat soft enough? Good, let's season it. Please mind the fire! You’re gonna char the one you’re frying. This one has marinated long enough, we can add it to dish #2. Take dish #1 off the heat. I think it’s done. Do you think this is fried well enough?

It’s hectic. It’s a mess and a half. You make sure nothing is overcooked or undercooked. Taste test to make sure everything tastes fine. (are the dishes safe for human consumption tho)

ALL DONE!(?)

You wish! Now you have to deal with the clean up!

Wash everything you used for cooking. Pots, pans, knives, measuring cups and spoons, plates and bowls you put the ingredients in, the tasting spoons you used, the ladles and spatulas, etc

Please clean the stoves, sinks, countertops/tabletops too.

Oh yea, put away the excess ingredients and return the condiments and seasonings.

You still there? Still got energy to study and do homework later?

Personally, i clean as i go whenever i have the time in between tending to the dishes. I hate hate hate a messy/dirty kitchen while i cook it makes me wanna rage

DINNERTIME

These fuckers better sit down and eat what you cooked. No. Who the fuck cares if someone is being rowdy or moody or being dramatic. NO ONE wastes your efforts in preparing the food. Sit down and EAT.

I mean alright, maybe you can tag team dinner prep but it’s still a lot in terms of quantity and sheer volume. Will that brother be of actual help in the kitchen?

To sum it all up,

May the Universe have mercy on MC when they’re on cooking duty.

#shrimpy rambling #obey me #obey me shall we date #obey me swd #drabble #obey me headcanons #shrimpy art #obey me oc #sheep chan #obey me original character #obey me main character #obey me sheep mc #wrote this after cooking back to back to back throughout november til january #🦐:art #🦐:ramblings

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lostfracturess · 7 days

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hi nici question what do s&c gojo and geto do to unwind after a long day and why is it me

HKJDSHKSDJHKDS imjust joking no but srs im curious what their after work routines consist of huehuehueheueueueheue :0 like do they go to the gym in the mornings or after work? who's more likely to order takeout when they don't feel like cooking? shower routines after spending all day in surgery? GOD BLESS YOU

ahahahah, of course you're the one they come home to for some unwinding time after a long, stressful day girl !! <3

nothing better than to imagine, satoru and suguru both stumbling through the door, completely drained but still looking fine as hell even sweaty and disheveled from work to blow off some steam ahhhhh.

anyway, i think this got out of hand a bit. so somethings about their "after work" routine after the cut lol:

satoru gojo

satoru comes home late, does drugs, and just spaces out for a while. when his energy returns he goes for a run, even if it's almost midnight. then shower before he starts prepping for class, grading assignments, or getting ready for surgery.

he usually just orders takeout because, let's be real, he doesn't have time to cook. if he's got some free time, though, you bet he's gaming hard. he got some crazy high scores that would blow your mind. the next day, he sleeps in late and grabs a coffee on the way to work.

when he's home earlier and not as stressed, satoru hits up some tokyo's international markets for some special ingredients and whips up a mean meal, but then would pair it with the most disgusting and cheap canned beer.

rest of the evening, he'd just read the latest neurology journals because he's just that dedicated to staying on top of his game.

when satoru is really stressed out tho, he goes off the rails in a different way. he'll meet up with his choso at his junkyard and just get completely wasted while they take turn smashing up old cars with sledgehammers and shit. (like in chapter 10, i guess?)

suguru geto

talk about disciplined. he hits the gym before work every day. after his workout and a shower, he's one of the first ones on campus, prepping for his classes or surgeries. can't start the day without a coffee from the cafeteria, though.

weirdly enough, despite being so early, he still manages to be at least 15 minutes late to class every time.

suguru and satoru are like an old married couple. Grabbing lunch together on campus is just routine for them. They don't even bother texting or anything. one of them just shows up at their usual table and waits for the other. and if one of them is running late (usually satoru, let's be real), the other has already ordered for both of them by the time the straggler gets there.

suguru heads home earlier than satoru most nights since he was on campus first in the mornings. they've both got cleaning services come through regularly. ain't nobody got time for chores when you're working like they do, but suguru has someone do his grocery shopping too since he hates that shit. he can cook and often does, but he also orders in when he's feeling lazy.

when he got free time, suguru also loves to read. his shelves are stacked with everything from philosophy and history to classic lit and poetry. but he's also a major sports nut and watches all the games he can.

they both don't really have a big social circle outside of each other, mostly bc they're always buried in work. but they make sure to get out together when they can, whether it's catching a movie or just pounding back some beers at a sports bar while yelling at whatever game is on the TV.

it's never like one of them formally invites the other out tho. it's more like one will shoot the other a text saying "hitting up the sports bar for the game tonight" and that's their way of saying "you coming or what?" without actually asking hahah. but that's just how their friendship works after all these years.

and sometimes when they're out at those bars, satoru manages to hook up and bring a girl home with him after. can't blame the man, he's got needs, yk?

suguru acts all disgusted though, especially that one time satoru straight up fucked some random woman right there in the dirty sports bar. suguru denies he's ever done anything like that himself.

yeah, right.

anyway, satoru's wild nights calmed down once he started seeing his girl yn. weirdly enough, suguru also stopped around the same time?? hmm, who knows.

#symptoms and causes #inbox #gojo saturo #suguru geto #satoru gojo fanfiction

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iliveforyouilongforyouvesuvia · 7 months

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The Arcana Recipes: Asra’s Cardamom Rice Pudding

Yes, I found more!! This one was posted in 2020 on the official TikTok account!

I’m linking the TikTok video here, and I’ll write out the recipe from the video underneath ^.^

And yes, I did make it myself. Pics and process below the cut with the written out recipe!

Recipe first, written out from the video:

Ingredients:

Peel of 1 large orange

Ground seeds of 5-7 cardamom pods (or about 1/2 tsp)

3 cups water

1 cup rice

2 cinnamon sticks (or 1 tsp ground cinnamon)

1/2 tsp salt

1 tbsp butter

3 1/2 cups milk

1/4 cup piloncillo/panela

1/4 cup brown sugar

Directions:

Prep orange peel and ground cardamom. Bring water to a boil, then add rice, orange peel, cardamom, cinnamon, salt, and butter. Stir and simmer until thick.

Add milk, piloncillo, and brown sugar. Bring to a boil again, then simmer for 45 minutes while stirring occasionally or until the pudding reaches your desired consistency.

And of course, here are the pictures from my own attempt! (Please ignore the meal prep happening in the background)

I ended up doing a double recipe so I could keep eating this for breakfast! I did add a little more ground cardamom than what is visible here, but this is how much I got from 10 pods.

This was the difference between right after adding the butter, and when it seemed thick enough to continue to the milk and sugar stage!

The piloncillo/panela came in a cake that I had to cut slivers from to put in the measuring cup. This is what it looked like before I brought it back to a boil -

And this is what the finished product looks like (I already wanted it thick, and then it got even thicker when it cooled down - a good thing for me to remember when I make this again!)

I’ll be honest, I’m definitely going to be adding considerably more flavor next time with the cardamom, cinnamon, and salt, but all in all this is a delightful breakfast or dessert dish. It’s very creamy, not overly sweet, and has enough complexity in the flavor from the cardamom/orange peel/piloncillo combo to keep it far away from bland territory. 9/10, super comforting on a rough night and I will definitely be making it again!

#ask arcana brainrot #the arcana #the arcana game #the arcana food #asra alnazar #asra the arcana #asra the magician

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604to647 · 3 months

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The Mando Roll

(A Safest with You Valentine’s Day Special)

1.6K / Modern AU Retired Mob Enforcer!Din Djarin x fem!reader

Summary: You and Din have a low-key Valentine’s Day.

Warning: None! Mainly fluffy although things get suggestive, lingerie, impractical boxing attire, new/established relationship, pet names as usual (Pretty bird, baby, etc.), description of and made up boxing moves by a person that knows nothing about boxing (me)

A/N: Happy Valentine’s Day, my loves! (If you celebrate that is, otherwise Happy Wednesday!) Can be set anytime after Ch. 10 "The Afterglow", or in any future year of the relationship. Don't worry if you don’t read Safest with You - you can read this on its own, just know that Din used to be a boxer when he was younger and now he’s a retired mob enforcer that owns a boxing gym 🥊Kisses to you all! 😘

Series Masterlist

Reaching into the oven with both mitts, you pull out the pie and inspect it before setting it on the cooling rack. Once you’ve satisfied yourself with the golden-brown colour of the crust and confirmed your heart shaped cutouts on the top crust have maintained their shape, you take off your apron to get ready to go.

With this year’s Valentine’s Day falling in the middle of the week, you and Din agreed not to do anything extravagant as you both needed to work most of the day. Committing to celebrating in a lowkey manner, you also agreed that no money would be spend on gifts, but you were each allowed to ask the other person for one present.

Din had asked for a cherry pie. You love that Din has a sweet tooth and try to indulge it as often as you can; while prepping the dough and organizing the ingredients for the pie filling the previous evening, you had baked some extra strawberry strudels to bring to him today as well. You figured if you said they were for the gym and he would have to share them, it wouldn’t technically break the one gift rule.

After you and Din had enjoyed a quick but delicious meal that you picked up on your way over after work, he headed back downstairs to the gym for the closing shift, and you had begun your work on his pie. You’re fairly pleased that the baking of the pie has been perfectly timed to the closing of the gym, so you don’t have to wait any longer before meeting Din and collecting your present.

Dressed in your own custom set of Mando’s warm up gear, you head downstairs. The grey zip up jacket and tear away pants with ‘Mando’s Gym’ emblazoned on the back are the same as the ones the boxers from the gym wear, save for the embroidery on the front that reads “Alfredo’s Mom”; Din had given it to you earlier in the week, saying it was technically part of the one gift you asked for so it didn’t break any rules. You had decided to let it slide since you already knew you were baking the extra strudels, but you had a sneaking suspicion that Din wasn’t going to stick with the one present/no money rule, and you had been right. Working on your laptop, chipping away at your inbox, you were delighted when a gorgeous bouquet of peonies had arrived at your office; a breathtaking arrangement made up of three different shades of pink that put the flowers you had received from the girls earlier in the day to shame. The card simply said, “To my pretty bird” but you knew who it was from. You love flowers, and Din knows this, so you weren’t upset with the extra gift, but you knew you had to even it up with a sneaky present of your own.

Din is waiting for you in the empty gym, sitting on the edge of the boxing ring, flashing you his devilishly handsome smile, “Are you ready, pretty bird?” Nodding, you jog over to him and mime a few punches, making him laugh. When Din had asked you what you wanted for Valentine’s Day, without missing a beat you had said, “Teach me the Mando Roll.” Multiple people have mentioned it to you as the boxing move that Din had made famous during his career, and even though you’re still a novice when it comes to all things boxing, you’ve had a deep longing to know this particular move better; to intimate yourself with this thing that’s so closely associated with Din.

Din gently and lovingly wraps your hands and helps you put your gloves on; it takes longer than you think it should because he keeps stopping to kiss your hands, “Is this how you wrap all of your boxers’ hands?” you tease.

“Maybe,” Din shoots back with a grin.

“Making me jealous. Remind me to have little chat with Jimmy,” you counter right back, grinning big.

Helping you up into the ring, Din starts you off with a few light drills to get you used to him calling out the punches. Right hook, jab, jab, jab, cross punch, left hook, upper cut, upper cut, jab, left hook, right hook, cross punch. Every time your gloves make contact with the pads he’s holding up, he praises you, encourages you to hit harder and when you do, he calls out “Good girl!” Your heart explodes with affection and you get warm all over. After the punches, he teaches you the basic defense moves: slipping, bobbing and weaving. When he accidentally makes contact with your head with the side of his pad when you don’t duck fast enough, your training session is temporarily put on pause for him to lovingly dispense hugs and kisses to your head.

“You do this to your other boxer too, coach?” you joke.

“Maybe,” Din smiles wide, glad you’re not hurt.

“Ok, I’m poisoning their muffins next week,” you scrunch up your face in mock fury. Adorable, thinks Din.

Finally, it’s time for the Mando Roll. The Mando Roll was a move Din would use to tire out his opponent while simultaneously disorienting them into not knowing if they were on the offensive or defensive. He would deploy it when the opposing boxer was on the offensive; Din would bob and weave, alternating outside and inside bobs, evading his attacker’s punches, and once his opponent thought he could predict where Din would emerge, Din would punctuate that weave with a powerful punch. Any punch would do but Din tended to favour a hard cross punch. You practice this sequence slowed down: you bobbing and weaving under Din’s outstretched arm, then at a time of your choosing, adding in a hit when you pop up. On your fourth go around, you clip Din in the chin with an uppercut and he deems you ready to try it in real time, a devilish glint in his eye. You decide this is a good time to even the odds and give Din his secret present all at once.

“Hang on, it’s hot,” you breathe and start unzipping your Mando’s jacket. When you take it off, Din’s jaw goes slack – no t-shirt underneath, you wearing only a pink and peach satin and lace bralette, perfectly molded to your tits while showing off your soft curves. In the front, there’s a big pink bow in the centre, completing the picture of you wrapped up like a present, ready to be gifted. You smirk at him and his drooling as you slowly tear away the Mando’s gym pants, revealing a matching pair of lace trimmed shorts.

“There,” you exhale in a dramatic manner, “much cooler.”

“Doesn’t feel cooler,” mutters Din.

You tap your gloves together, bouncing on the balls of your feet, “Okay, let’s go.” Din has to bite down on his lip to keep his tongue from rolling out of his mouth as he stares at your jiggling breasts.

Boxing is fun, you giggle as you watch Din try to keep it together.

Swing. Duck. “You’re not fighting fair, pretty bird.”

Inside bob. “You’re a nine-time weight division champion. I have to use what assets I have to even the playing field.”

Jab. Duck. Outside bob. “Your assets are distracting. They’re playing dirty.”

To this, you shift your weight from one foot to the other, side to side, making sure your tits and ass sway along with your body. Din audibly groans, “Keep you hands up, baby.”

You put your gloves up as you and Din circle each other, dancing, “I thought you might consider this a gift.”

Cross punch. Duck. Inside bob. “You’re only allowed one gift, baby, and you baked me a pie.”

You duck Din’s lightening fast jab and when you bob to the outside you attempt an uppercut that Din slips easily, “You sent me flowers!”

Swing. Duck. Inside bob. “You brought those strawberry strudels, sweetheart. You broke the rules, too.”

Jab. Duck. Outside bob. “You broke them first when you gave me the personalized warm up suit.” Cross punch. Duck. “Which I love, by the way. Thank you, Din.”

Inside bob. “My pleasure, pretty bird. You look good in Mando’s gear.”

Jab. “Don’t I look good out of Mando’s gear, too?”

Duck. “You know you do, baby.”

When you go to bob to the outside again, one of the straps of your bralette starts to slip down your arm, pulling the flimsy triangle cup along with it. Din, captivated by the downwards journey of the fabric and what it’s revealing of your breast, doesn’t notice that you pair this last weave with a cross punch and it stuns him when your glove lands right on his jaw.

“Din!!!” you cry as he staggers back, scrambling over to him and throwing your gloved hands around his head to look at where you hit him, “I’m so sorry, baby! Are you okay?”

To your relief, Din is beaming, “You did so good, pretty bird. A perfect Mando roll.”

You swell with pride at his praise, and lift up onto your tip toes to kiss his lips and then his jaw tenderly, “I have the best teacher.”

Din wraps his arms around you and reaches down to palm your ass over the soft satin, “Happy Valentine’s Day, pretty bird,” done with all the teasing, he descends on your mouth, immediately parting your lips and slipping in to stroke your tongue with his.

Letting out a soft moan, you deepen the kiss by licking hungrily into Din’s mouth, pulling away only when he starts to walk you backwards towards the ropes, “Happy Valentine’s Day, Din. Are you ready to go upstairs and have some pie?”

“Dessert first, then pie,” grins Din, giving you a spank on your rear.

You squeal, happy, “You got it, coach.”

#happy valentine's day #valentine's day #I know nothing about boxing #din djarin #din djarin fic #din djarin fanfiction #modern!din djarin #modern au #din djarin x reader #din djarin x f!reader #din djarin x you #pedro pascal characters fanfiction #pedro pascal characters #no y/n

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boyslugs · 2 months

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that post about senshi inhabiting your brain once you read or watch dungeon meshi/delicious in dungeon is so real. i had to go grocery shopping today and my first list was like. cream, milk, and the microwave pizza bites i lived off all through high school/uni. and then the senshi in my brain went "you need to FUEL your BODY you need a WELL BALANCED DIET" so i made a grocery list based on meals that use the same core ingredients (roughly), did my big shop (grocery prices are insane but thankfully i had cash from catsitting) and did an hours worth of meal prepping and honestly? knowing that i have all the ingredients for like 10 different healthy meals in my fridge, AND pre-chopped veggies for snacking?? i feel great. thank you senshi. everyone should read or watch dungeon meshi/delicious in dungeon.

#tegan rambles #delicious in dungeon #dungeon meshi

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the-austrian-candidate · 2 months

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Hetalia Food Headcanons

Am I channelling myself in those posts?

Yes, I am.

Am I ashamed of it?

Not in the slightest.

Germany: Ludwig, in my mind, is trying to do right by the environment, so he is as less waste as possible, all seasonal food, tap water kind of guy. He is also trying to eat less meat—not fully vegetarian, but maybe one day. His kitchen is pristinely clean and always well stocked; he does groceries with a list. Lutz cooks, sometimes nothing elaborate, just simple dishes, lots of Italian food. (I am repeating myself, but I think Feliciano does impact Ludwig's life immensely in those tiny, little things, like fresh basil on the parapet.). He has a sweet tooth and bakes all those things from the internet, like sweet potato brownies. A long time ago, Roderich taught him the joy of baking, and it stayed with him. The beverages of choice are coffee, milk, and suger (Prussia and Austria are judging) and Kölsch, a type of beer from Cologne, Germany; he grew to like it when his capital was in Bonn, which is not so far away from Cologne.

Prussia: Gilbert is rather helpless in the kitchen; he used to always have someone to cook for him; only when he became Eastern Germany he was forced to prepare food for himself. He basically could live on sandwitches, but nowadays he actually tries with those meal prep kits. He is not yet a master, but he is getting there. Gilbert is also very tidy; dishes are always washed, but he does groceries when he does groceries (which means when the fridge is practically empty, there are just a few bottles of beer still in it), and mostly he orders on the internet. He likes the German kitchen but is also quite adventurous and will try almost everything. His weaknesses are all kinds of Haribo, even liquorice. Prussia also enjoys Ludwig's cooking and Roderich's baking. He won't contribute if he doesn't have to. He eats out a lot.

Austria: He is the messy one. Roderich, similar to Gilbert, used to have cooks and maids. A long time ago, when he started baking, it was on a whim, just a little hobby with tasty results. He was forced to take care of himself after the Great War. It wasn't easy, but he managed. He likes complicated recipes involving many ingredients. He is easily distracted, which is not helping with 10 dirty pots. And he does not follow whatever is written; he sort of plays around with the recipe with sometimes strange results. He is also the one with an irregular meal-eating schedule. Germany and Prussia are rather predictable; you know, breakfast, lunch, dinner, and a few snacks. Rod? Sometimes it is five meals per day, sometimes it is coffee, and when Gilbert arrives, he forces Roderich to eat because he simply forgot. Also, Gilbert would do the dishes, as the kitchen usually looks worse than a battlefield, especially if Roderich stress-bakes. And he does a lot, which results in copious amounts of delicious cakes and muffins. Austria likes grocery shopping; nope, he is not following the list. He makes it and then does whatever he wants.

#hws austria #aph austria #roderich edelstein #aph prussia #hws prussia #gilbert beilschmidt #aph germany #hws germany #ludwig beilschmidt #hetalia headcanons #hetalia #food

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x-carrotcake · 6 months

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Autumn (Fall if you're from US😅) Meal Prep!

Vegan, budget-friendly, for one person. You can double or triple ingredients depending on your needs. Buy more seasonal fruits and vegetables to keep it budget friendly.

Disclaimer. In the morning, I usually eat overnights oats with frozen berries and/or crushed nuts. Here, I prepared food for lunch and dinner.

My menu:

baked pumpkin

baked vegetables: brussels sprouts, carrots and zucchini

marinated mushrooms

eggplant spread

salad: arugula, green beans, tomatoes, cucumbers, grain of your choice (mine was buckwheat)

0. Preheat the oven to 200C.

1. Marinated mushrooms prep. It takes time so let's start with mushrooms. Cut 7 white button mushrooms in quarters and slice 1 medium red onion. Add dry rosemary, smoked paprika, and 2 tbsp balsamic vinegar. Mix well and put it aside to get it marinated for 15-20 minutes.

2. Meanwhile, cook buckwheat (or grain of your choice) according to the instructions on the package.

3. Buckwheat is being cooked; mushroom are being marinated; time to bake vegetables. Cut the pumpkin and brussles sprouts in halves, 1 eggplant, 1 zucchini, and 1 carrot like on the photo below. Put vegetables in the preheated oven.

4. Marinated mushrooms cooking. Fry mushrooms with onion in the frying pan for 10-15 minutes.

5. Keep an eye on vegetables in the oven. Small pumpkin needs approx. 35-40 min. Remove vegetables from the oven once cooked. Brussels sprouts are shy as they don't look good in photographs like carrots and zucchini🙃 ok I forgot to take a photo of them.

6. Eggplant spread. Put the roasted eggplant, 2 tbsp tomato paste, black pepper, and salt in the blender and mix to get the smooth spread.

7. Salad. Mix grain, arugula, tomatoes, cucumbers, and beans of your choice. I cooked frozen green beans. I mixed mustard, soy sauce, sriracha, and maple syrup for the dressing. Everything is to your taste. I add the dressing to the salad when I am ready to eat it to keep the salad fresh.

Meal prep is done. As I said, my go-to breakfast is overnight oats, and lunch/dinner is different combinations of what I cooked above, e.g., baked pumpkin and the salad, sandwich with the eggplant spread and vegan cheese, baked vegetables with tofu or canned chickpeas, fried mushrooms on toast, etc. Note: it's not everything what I ate during the last week but this meal prep helped a lot when you're hungry and don't have time to cook everything from scratch. I also are different fruits, berries, nuts, vegan yogurt.

I hope it gives you more ideas. I want to make more posts like this, i.e., meal prep, and additionally food haul with prices. Like/repost if it's helpful.

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eddieintheocean · 17 days

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the first of my cooking posts!

Lemon and parsely orzo

this is something i make all the time, along with variations on it. it's fairly easy to just swap certain ingredients while keeping the method the same so you can get some different meals while basically being the same stuff.

Orzo is essentially if rice was pasta. i know that not everyone likes the texture but i find it really tastie. also there are probably more traditional ways of cooking orzo but this is just how i like it.

Prep time is minimal if you're not cutting any vegetables/using preprepared veg, probably no longer than 10 minutes (for me at least, I know some people will have different timings)

Cook time is roughly 30-40 minutes, this is something i make for dinner and not when I'm in a rush to get to lectures

Price wise, this is specific to my area really, and also i shop at lidl so things might be cheaper (the orzo was from sainsburys but i didnt pay for that so)

Orzo from sainsburys (500g bag) - £2 ,

lidl prices - cream 99p , chicken stock 65p , cream cheese 85p, butter £1.69 , frozen peas 99p , red leicester cheese £2.49, carrots (1kg bag) 65p

i can't find the prices for parsley, garlic powder or lemon juice but those are things that i have in my store cupboard type ingredients.

Equipment

one singular frying pan, something to stir with, a measuring jug/literally any container that can hold liquid, cheese grater (or your hands if you like maiming the cheese)

Ingredients

75g (ish) of Orzo

a couple chunks of butter

chicken stock in some boiled water (this is something you can swap, vegetable stock etc)

vegetables of your choosing (i used a carrot and some frozen peas)

garlic (i used garlic powder), salt and pepper

parsely and lemon juice (this is the main combo for this, but you can change this out if youre using vegetable stock. When i use other stock i use mixed herbs instead of parsely and lemon)

cream cheese , regular cheese (doesnt matter what type)

cream

Method

heat the butter in the frying pan on a medium heat, and add the orzo when its melted. let the orzo absorb some of the butter

add the stock and water, along with the carrots if you're using those. (if youre using something like mushrooms, fry those first before adding the orzo until they've shrunken down and nice and brown)

add some garlic powder, salt and pepper (check before adding the salt, the stock will probably be salty enough)

let the liquid boil and then turn down the heat to low/medium and just let it bubble away. the packages usually say it takes 10 minutes but they're lying and itll probably take 30 minutes (it does for me anyways)

when the orzo is nearly ready (when its ready itll be all soft), add the peas or whatever veg youre using. green beans could probably be another good sub.

the water will absorb into the orzo, so if the liquid starts getting low and its still crunchy then add some more water.

add the lemon juice and parsely

leave it for a couple minutes to absorb some more.

grate some cheese in

this is optional but you can stop here if you want, but i like to add some cream cheese and some cream just to make it nice and slop.

Yummy :)

#food #eddie cooks #eddie isnt in the ocean #cookblr #recipes #orzo pasta

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beautyandlifestyleblog86 · 24 days

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Here are three meal prep recipes that incorporate magnesium, zinc, B vitamins, healthy carbs, and healthy proteins:

1. Quinoa and Black Bean Stuffed Peppers:

- Ingredients:

- 4 bell peppers

- 1 cup quinoa, rinsed

- 1 can black beans, drained and rinsed

- 1 onion, diced

- 1 red pepper, diced

- 1 can diced tomatoes

- 1 tsp cumin

- 1 tsp chili powder

- Salt and pepper to taste

- 1/2 cup shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F.

2. Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish.

3. In a large skillet, sauté the onion and red pepper until softened. Add the quinoa, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for another 5 minutes.

4. Fill the bell peppers with the quinoa and black bean mixture. Top with shredded cheese, if desired.

5. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.

2. Lemon Herb Salmon with Roasted Vegetables:

- Ingredients:

- 4 salmon fillets

- 1 lemon, sliced

- 2 tbsp olive oil

- 1 tsp dried thyme

- 1 tsp dried rosemary

- Salt and pepper to taste

- 2 sweet potatoes, diced

- 1 broccoli crown, chopped

- 1 red onion, sliced

- 2 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400°F.

2. Place the salmon fillets on a baking sheet and top with lemon slices. Drizzle with olive oil and sprinkle with thyme, rosemary, salt, and pepper.

3. In a separate baking dish, toss the sweet potatoes, broccoli, and red onion with olive oil, balsamic vinegar, salt, and pepper.

4. Roast both the salmon and vegetables in the oven for 20-25 minutes, or until the salmon is cooked through and the vegetables are tender.

3. Chickpea and Spinach Curry:

- Ingredients:

- 1 can chickpeas, drained and rinsed

- 1 onion, diced

- 2 cloves garlic, minced

- 1 tbsp curry powder

- 1 tsp turmeric

- 1 can coconut milk

- 2 cups spinach

- Cooked brown rice for serving

Instructions:

1. In a large skillet, sauté the onion and garlic until softened. Add the chickpeas, curry powder, and turmeric. Cook for 5 minutes.

2. Pour in the coconut milk and simmer for 10 minutes.

3. Stir in the spinach and cook until wilted.

4. Serve the chickpea curry over brown rice.

These meal prep recipes are packed with magnesium, zinc, B vitamins, healthy carbs, and healthy proteins to keep you nourished and satisfied throughout the week. Enjoy!

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foodffs · 2 years

Photo

Get Recipe: Split Pea Soup

Step-by-Step: How to cook Split Pea Soup with 10 simple ingredients. Easy split pea and ham soup done in an hour. Hearty thick rich soup for budget-friendly healthy meal prep.

#submission

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chefchatter · 2 months

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Eggplant Cacciatore: A Hearty and Flavorful Italian Dish

Ingredients:

2 medium eggplants, sliced into 1-inch rounds

Salt, for sprinkling

2 tablespoons olive oil

1 onion, diced

2 bell peppers, sliced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

1 (28-ounce) can diced tomatoes

1/2 cup vegetable broth

1/4 cup chopped fresh parsley, for garnish

Cooked pasta or crusty bread, for serving

Instructions:

Place the eggplant slices in a colander and sprinkle them with salt. Let them sit for 20-30 minutes to release excess moisture. Rinse the eggplant slices and pat them dry with paper towels.

In a large skillet, heat the olive oil over medium heat. Add the onion and bell peppers to the skillet and cook, stirring occasionally, until softened, about 5 minutes.

Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the skillet. Cook for an additional 1-2 minutes, until fragrant.

Push the vegetables to the side of the skillet and add the eggplant slices. Cook for 2-3 minutes on each side, until lightly browned.

Pour the diced tomatoes and vegetable broth into the skillet. Stir to combine.

Bring the mixture to a simmer, then reduce the heat to low. Cover and let simmer for 20-25 minutes, until the eggplant is tender and the sauce has thickened.

Season the eggplant cacciatore with salt and pepper to taste.

Serve the eggplant cacciatore hot, garnished with chopped fresh parsley. Enjoy with cooked pasta or crusty bread for a hearty and flavorful meal.

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes

Servings: 4 servings

#eggplantcacciatore #vegetarian #Italian #dinner #comfortfood #foodphotography #yum #foodbloggers #instafood #foodlover

#recipes #food #dessert #foodporn #cheeks 🍑#cooking #recipe #kitchen #cookies #cheese

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h0neyfreak · 7 months

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I’m gonna share another very useful approach to life as an adult with ADHD: cooking and nutrition edition.

The American idea that dinner is “meat/protein with a veggie and a side” and that this is somehow an easy thing to prepare is a lie. That’s so much work. Sometimes I like making a meal that requires a lot of effort but that’s not sustainable for my average weeknight dinner.

I would like to instead introduce you to my world of Sauce Based Cooking. It is predicated on the idea that the “one pan meal” is not a category of recipe but rather a decision made by the chef. There are some deviations (some meals require a pasta pot and/or sheet pan) but that’s still way less than a lot of recipes call for. If it requires a blender, simply close the link and step away.

Rules for Sauce Based Cooking Freedom:

Have more spices/flavorful pastes than you know what to do with. Better than Bouillon and miso paste and curry paste and spice mixes etc etc. You are not running an authentic Tex-Mex restaurant from your kitchen just get the taco seasoning packets.

If you eat meat, you should be buying bone-in skin-on chicken thighs. Not chicken breasts. You can braise a chicken thigh for two hours and it will only get tastier and better. Cooking a chicken breast is stressful and requires a level of precision im not prepared to give to a chicken.

Focus on learning to make tasty BASES. You have learned if you make it and it tastes good to you. Nail down a good cream sauce, perfect your 20 minute marinara, learn a coconut curry, figure out the basic components of a marinade. Add some ground ginger to your chicken soup and thank me later. Then cooking is just beating protein and veggies into submission under your sauces and above your grains.

Don’t try and make ~dishes~. I call this “Zelda cooking.” You need something that you enjoy eating and gives you the nutrients you need to function. Prep vegetables and proteins you like and dump them into a sauce you also like. Add some polenta or bread or rice or couscous or any other grain to soak up the sauce and make it filling and satisfying. 9 times out of 10 it’s gonna work. The only decision you need to make is the flavor profile of the sauce.

Buy the precut vegetables. I know. It feels wasteful. So much plastic. But I promise you it’s way more wasteful to throw out half your groceries and order Uber eats 5 days in a row because you never managed to chop an onion. It’s okay. Precut/frozen vegetables and canned ingredients and prepared food items are going to be your lifeline. I can turn a rotisserie chicken and plastic tub of mirepoix (pre chopped onions, celery and carrots) into a delectable soup with just things in my pantry at this very moment.

Same as above but line the pan with foil. Save yourself a dish.

Add at least one vegetable to everything you cook. This might be controversial but you need fiber. And all sorts of other vitamins and minerals that things like kale and carrots and sweet potatoes have. My go to is canned chickpeas. A jar of marinara plus some canned chickpeas and kale is suddenly a hearty and filling topping for pasta that’s gonna satisfy me way more than just the pasta and sauce. And all I had to do was dump a can and a bag into the pot. That’s not a dish that really exists or has a recipe but it’s Sauce Based and I eat it a lot.

Keep some fortified cereal (most cereal is fortified by default) and trail mix on hand. Sometimes I get in a funk and order a lot of takeout or just eat a lot of carbs and not much else and then get woozy because I’m a little dumb and don’t eat a lot of animal products so all my Nutrients are low and that makes cooking harder. Fortified cereal and trail mix together will have most of the stuff you need to get rid of the lightheaded wooziness (iron and b12 and fats and sugar) in a dense little package that’s easy to munch on while cooking.

Finally, I know online recipes and Pinterest are great and wonderful but get proper cookbooks whenever you can. The first reason is that even with AdBlocker online recipes are a minefield and can be distracting and frustrating and overwhelming which are all things you don’t want when knives and hot pans are around. The second is that you will learn so much about cooking from a proper cookbook and the better you are at cooking the easier and faster it goes. ThriftBooks has plenty as will your local library or even older relatives. Ones like “Cook What You Have” by Christopher Kimball and “The New York Times Cooking No-Recipe Recipes” book and the classic “The Art of Simple Food” by Alice Waters are great.

#adhd advice #adhd tips #adhd adult #living with adhd #cooking #food #nutrition #nutrients #adhd nutrition #cooking tips #cooking advice

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mysteryshoptls · 1 year

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SR Sebek Zigvolt Apprentice Chef Personal Story: Part 2

"Master Chef"

(Part 1) Part 2

[Kitchen]

Master Chef – Sebek Version ～Let’s Make Chicken Noodle Soup 2～

[chop, chop, chop... chop]

Sebek: ―Right. With this, all the ingredients have been prepped.

Sebek: I would like to practice the movements a little longer so it becomes second nature, but... I do have the judging after this.

Sebek: I should finish the dish first. Chef, what is the next step?

Ghost Chef: Next we'll cook the ingredients. First, we'll lightly fry them, then add water to the bot and let it simmer.

Sebek: I understand. So I should put all the vegetables I've just sliced into the frying pan?

Ghost Chef: No, no. First, you want to sauté the garlic in olive oil.

Sebek: Garlic... Ah, that's right, you explained that at the beginning. So this is when we add that fragrance, I see.

Sebek: There is a lot of protocol in cooking...

Ghost Chef: The more you practice, the more natural it will be come. Now, throw the garlic into the frying pan with the olive oil!

Sebek: Ack...! I was taking the utmost care while frying it, yet the onion has become burnt.

Sebek: CHEF, HAVE I FAILED!?

Ghost Chef: We can forgive a little bit of color. It looks like everything is mostly cooked through, so let's add water.

Sebek: Forgivable, is it...? Urk, then it still merits a penalty, then.

Sebek: The burnt parts are where I had cut too thin earlier. So this is what you meant when you said there would be a difference in how fast they would cook.

Ghost Chef: That's right, it looks like you're learning from experience, even without me explaining to you.

Sebek: Chef, I've finished seasoning the soup.

Sebek: This granulated consommé is an amazing creation. Just by adding salt and pepper, the flavor of the soup has grown greater.

Ghost Chef: Right? The cooked ingredients are also adding to the flavor as well.

Ghost Chef: Okay, then finally, we've gotten to the main ingredient.

Sebek: Is that... short pasta in that bag there?

Sebek: You said "noodle," so I assumed we would be using that thin, long pasta that can be wrapped around a fork.

Ghost Chef: Yes, as you say, there are times that long pasta would be used for this soup.

Ghost Chef: However, this time, we're making a dish that would be good for a late-night meal, so I chose the easy-to-eat short pasta.

Sebek: I see. So different pasta would be used for different situations. I'll take a note of that.

Ghost Chef: Fufu... You have such a desire to learn, Sebek-kun. It's refreshing.

Sebek: The bag here says that this pasta can be added to the pasta in its dried state... Is that truly alright?

Ghost Chef: Yep. If you allow it to cook in the soup, it doesn't take any extra time, and the pasta will become more flavorful. It is definitely more than alright.

Sebek: Hmph, makes sense.

Ghost Chef: The boiling method and time can differ based on the product, so make sure you always read the instructions like you just did.

Sebek: ...The time it takes for this pasta to boil is 10 minutes. I need to use 100 grams, which seems to be the whole bag.

[slides pasta into the pot]

Ghost Chef: To make sure the pasta doesn't stick to the pot, stir it occasionally. Oh but, if you stir it too much, you can break apart the ingredients, so pay careful attention.

Sebek: I understand, I'll be careful.

Sebek: Now that I think of it, I know that there is also such a thing as fresh pasta... How is that different from the dried pasta we just used?

Ghost Chef: Probably its ingredients and ease of preservation... Well, I could give many examples, but from the perspective of the person eating the dish, most likely they would say there's a difference in texture.

Ghost Chef: You look like a strong lad, so maybe once you get a little more used to cooking, you can give using fresh pasta a try.

Sebek: I wonder which type of pasta Malleus-sama would like...

Ghost Chef: It all comes down to people's preferences, after all～ Of course, as a chef, I can change the flavor by using different seasonings or sauces, too.

Sebek: Hm... So essentially, as long as I use the right pasta for the dish, I'll be able to please Malleus-sama greatly.

Sebek: I thank you for that valuable information. I must learn more about how to use the different types of pasta.

Sebek: Pour it into the bowl... Alright, the dish is complete, but...

Ghost Chef: Come on, Sebek-kun. Hurry and bring the dish to the judge!

Sebek: R-Right...

[Cafeteria – Judging Venue]

Sebek: So, I see you're my judge, Jack.

Jack: Sebek...!? I never expected you to take the Master Chef course.

Sebek: I simply thought that I would need training in aspects other than martial arts to be the perfect attendant.

Sebek: So therefore, this is the Chicken Noodle Soup that I made.

Sebek: I'll warn you now, I think this is― No, I won't say any more.

Sebek: Jack, give me your honest opinion.

Jack: [sniff, sniff] ...It doesn't smell terrible. Right, so, I'll dig in...

[bite, chew, chew, chew...]

Sebek: How is it...?

Jack: How...? It's neither amazingly delicious, nor so terrible that I'd feel the need to spit it out.

Jack: It's just a super ordinary noodle soup.

Sebek: This chicken noodle soup is normal, you say...?

Sebek: THAT IS NOT POSSIBLE!

Sebek: THIS SOUP IS MADE UP OF ONIONS OF VARIOUS SIZES AS WELL AS ONIONS THAT ARE BURNT!

Sebek: BEING MADE OF ALL OF THAT, THIS SHOULD ABSOLUTELY BE A TERRIBLE DISH REGARDLESS OF WHOMEVER EATS IT!

Jack: Huh!? I don't get you. I gave you a passing grade, so why're you complaining?

Jack: This soup is without a doubt "ordinary." Accept your judge's evaluation, Sebek.

Sebek: Grrr...! For you to call something like this passing... I cannot understand!

Ghost Chef: Ahaha... It's good of you to have high expectations.

Sebek: Honestly, I still don't comprehend it, but... The assessment will stand as is. I shall accept it earnestly.

Sebek: I know where I still need to improve. Next time, I will create the perfect dish that I will be able to proudly serve to Malleus-sama!

(Part 1) Part 2

#twisted wonderland #twst #sebek zigvolt #jack howl #twst sebek #twst jack #twst masterchef #twst translation #mention: malleus

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whentherewerebicycles · 5 months

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2023 in review: operation get good at cooking!!!!

wowow i got pretty good at cooking in 2023!!! i did a lot of journaling at the beginning of the year about my cooking goals, which were (in abbreviated form):

get MUCH more comfortable with basic cooking and food prep methods. i did not attempt to master any fancy techniques lol but i wanted to be able to look at your average recipe and feel totally confident in my ability to execute it well. and i did that! i am not a fancy chef but i feel very confident in my basic kitchen skills.

consistently produce good food (and be able to adjust along the way if something wasn't tasting right). before this year i'd often make the same dish multiple times and have it turn out differently each time (often worse the second and third times lol). i learned how to do this and along the way i also ended up getting pretty good at making adjustments to recipes when i think something will make them tastier or when something in the recipe seems a bit off.

have about 20-25 fairly easy (and healthy) weeknight recipes in my repertoire that could be made in 45 min or less and didn't require a ton of prep work or fancy ingredients. i have definitely done this although i do still rely pretty heavily on 5-6 easy fallback recipes if i am feeling lazy or uninspired. i could probably figure out ways to get more varied stuff in the rotation, although i think my strategy of always making at least 1 new recipe per week is a pretty good way to ensure that i try new things.

i also set a mid-year goal to get better at fun little garnishes that made the finished dish pop a little more. i have sort of half-achieved this but i definitely rely heavily on very basic final flourishes (scallions, toasted nuts, citrus zest, etc) and could probably be a bit more creative here if i wanted to.

i also wanted to eat mostly healthy, plant-based vegan meals and to make substitutions where possible to make things healthier. i did ok at this! generally the stuff i cooked was quite healthy but i did add eggs and dairy back in for protein + because i read that full-fat dairy may boost fertility. this year i am going to try cooking more with meat although i still feel iffy about that (i don't like handling meat and i often can't think of how to work it into an existing recipe). but yeah! on the whole i think i did well here.

i met these goals mostly by practicing like crazy!!!! this year i made 104 unique recipes in 2023 (plus lots of duplicates when i liked something well enough to make it multiple times). the places i went to most for recipes were: feasting at home and NYT recipes, although i also very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

i will post my top 10 recipes in a separate post :)

#more year in review stuff to come but #i wanted to make a separate post for cooking #2023 #2023 in review #year in review

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