Thought I would share this simple recipe for protein bars I've been making for the last year or so. I used to spend something like $50-$60 per/mo. on the store-bought kind so these have saved me a good bit of $. Bonus points for taking, at most, 10 minutes to put together.

• 1 1/2 cups old fashioned oats
• 1 scoop vanilla whey protein powder (chocolate also tastes good)
• 3/4 cup natural peanut butter
• 1/4 cup mini chocolate chips
• 2 tbs. almond milk

Mix together and mold into bars or roll into balls, and refrigerate for 30-40 mins before eating. Each batch makes about 6 bars or 12 balls.

They don't look like much, but they taste great!

Frozen chicken wings, about $5 a pound at the local Winco. Defrosted half in the microwave for about 5 minutes. Rubbed on Olive oil, threw in the air fryer for about 30 minutes at 400 degrees (f). Sprinkled on Tumeric, Paprika, garlic powder, onion powder, salt, pepper.

Holy shit is this good.

As the title says, I am looking for your go-to recipes for when you are not in the mood to cook. They should be fast and simple to make and be preferably not too expensive.

Let me start this: Tortelloni with tarragon-cream-sauce (3-6€/2servings, depending on the tortelloni)
*500g Tortelloni, 250ml (sweet) cream, 2 tomatos, tarragon/salt/pepper;

1. Water with salt in one pot, cream with tarragon and 4 short splashes of water in another;
2. Cut the tomatos into pieces and add the to the cream when it boils slightly
3. When the tomatos are added, stir the cream (it should get slightly red from the tomato juice
4. add salt and pepper
5. at this point the water should be boiling, add the Tortelloni
   5.1 I usually buy the Tortelloni from the fridge, they only need to be boiled for 2 min, adjust the timing when you heat up the cream according to needed time to boil the pasta
6. When everything is finished put everything together and enjoy

I always look forward to fresh ingredients for substantial salads during the hot months of summer. Unfortunately, my repertoire is wanting. I make the same basic salad every time just changing a few ingredients depending on availability. This consists of greens, sometimes cold penne or other pasta, usually garbanzo beans, sometimes meat of some kind, tomatoes, cucumbers, celery, basil or oregano and/or mint and perhaps hard boiled egg, sometimes pickled beets.

Thanks for any suggestions or recipes.

In a nutshell (TL;DR)

Dolmas are stuffed grape leaves or vegetables (commonly peppers or zucchini) steamed for several minutes inside a pot with about an inch of salted water (or broth) brought to a boil, then kept at a low simmer with a lid. The stuffing components vary and are easily tweaked for vegan/vegetarians or allergies, but often include a mixture of herbs and spices, rice (cooked or uncooked), eggs as a binder, and/or ground meat.

For my next trick, I'll show you how to make them using only 4 words in the next sentence. Here's the entire process.

Grocery list (ingredients in bold are suitable for vegans. Ingredients with a † are optional.)

Dolmas

• † 30 - 50 fresh grape leaves or brined leaves
• 4 bell peppers
• 1 - 2 tablespoons olive oil for drizzling
• † juice of half a lemon
• water or stock enough to cover an inch in the pot

Filling

• 500g [1 lb] ground meat (pork, beef, and lamb are most common)
• † 180g [1 cup] uncooked white rice
• 10g [1 TBSP] kosher salt
• † 1 whole egg
• † 1 diced medium onion
• 2 - 4 tablespoons ground cumin
• 2 - 4 tablespoons ground paprika
• † 2 - 4 tablespoons ground coriander
• † 1 - 2 tablespoons ground turmeric
• 2 tablespoons freshly ground black pepper
• † 1 tablespoon dried red chili flakes

Vegan prep

Double the uncooked white rice and cook as directed on the package in water or vegetable stock with the salt, pepper, and spices. Let cool, then mix in diced onion (if using) and proceed with assembly and cooking as directed below, but reduce the total simmering time to 15 - 20 minutes.

Step-by-step (with higher res photos)

• Trim the stems off your fresh grape leaves and cut the tops off the bell peppers (if using), removing the stem and seedy core. Retain the cut piece as a "lid" for each pepper.
• Add your stuffing ingredients to a large bowl and mix them all thoroughly with a spoon or clean wet hands.
• Hold a prepared leaf centered on your palm underside (veiny side) up and place a tablespoon of filling towards the center of the leaf.
• Fold the left bottom part of the leaf up horizontally and press onto the wet filling.
• Fold the remaining left half vertically over the filling and press gently to crease.
• Fold the right bottom part to cover the remaining exposed filling.
• Fold the remaining right half of the leaf over the left.
• Firmly roll the filled part of the wrapping up once. Press to shape into a rough cylinder.
• Continue rolling until the end point of the leaf can be tucked under on a flat surface.
• Repeat for the other leaves, but retain enough to cover each pepper lid.
• Stuff the bell peppers with the remaining filling and top with a lid and a leaf to cover the stem hole.
• Place the peppers upright in a large pot, leaning them against the sides if necessary.
• Layer the stuffed leaves on the bottom of the pot between the peppers, flap end facing down.
• Add cool water (or broth) just to cover the layer of wrapped leaves, or at least an inch. Don't worry if a few float up.
• Drizzle with olive oil, grind some black pepper on, and add a couple good pinches of salt to the water - if you're only using bell peppers, squeeze in the juice of half a lemon to mimic the flavor the grape leaves would've added during cooking.
• Bring to a boil over medium high heat, then add a lid and back the heat down just enough enough to simmer.
• Let simmer for at least 45 minutes (60+ if using bell peppers) or until the meat is cooked and the rice soft enough to eat.

Storage

Store with the broth in the cooking pot for under a day. For longer, refrigerate and reheat on the stove or microwave. You can experiment with freezing cooked grape leaf dolmas and steaming them to thaw and re-cook, but I've never tried - they don't last long enough in my house.

Sourcing grape leaves

To identify a potential vine, look for curly forked tendrils that climb and clusters of tiny immature green grapes. This source has good photos and background info.

Wild grapevines grow in many locations that are conducive to growing wine grapes. They often thrive in moist habitats located next to streams or riverbanks, but can also be found in forested areas, meadows, along roadsides and are especially fond of any kind of man-made fencing.

Or you can get them in a jar online or in the international section of your local large grocery store.

NB: Do your research and be careful when harvesting wild plants. The dangerous lookalikes to wild grapes are Canada moonseed (Menispermum canadense) and porcelain berry (Ampelopsis glandulosa var. brevipendunculata)

Storytime?

What? Does this look like a typically self-indulgent food blogger post florid with vapid musings only tangentially related to the recipe because longer word count pushes such entries to top SEO results? ...ok, just this once.

Used to work with an older Iraqi watchmaker who came to the country as a highly-skilled refugee. Sometimes I'd give him a ride to the shop from his apartment, and in limited English he'd insist on cooking us dinner before I left. When he visited another co-worker's place, he noticed wild grape leaves on several vines growing out of the property, and collected them. I saw the leaf pile on the counter and asked what he was going to do with them, and if he was sure they were edible. "Yes, yes! For dolmas. I'll show you," he said, removing a pack of ground pork and bell peppers from the fridge.

For the next couple summers, I made dolmas from the wild grapes in the neighborhood, and now I have good neighbors who allow me to prune and harvest excess leaves from their fruiting grapevines during the season.

What's your go-to weekend dish? Whether it's a fried breakfast or eight hour smoked pork shoulder, what do you love to cook on the weekend?

Personally it's split between bacon and egg sandwiches on homemade bread; my chili recipe, loosely based on SeriousEats Best Ever Chili and potato, chorizo, and cabbage hash with a runny egg on top.

I've somewhat recently become vegan and am looking for more recipes to cook. I love pretty much all kinds of food, especially kinds I haven't tried before. If anybody has any great recipes that are vegan, I would love to share.

I went to the local farmers' market on Saturday and was impressed by both the mushroom guy and the stand selling venison. I've only been able to find venison a few times (don't have any hunter friends), and the times I've made it before, it's gone into chili. So, I bought a pound of stew meat, a half pint of Cinnamon Cap Chestnut mushrooms, and some produce to finish out a stew. I braised it all up last night in some beef broth and red wine. That may have been a mistake, as the venison basically came out tasting like stew beef. Process went a little like this:

• chop up the venison into bite-sized chunks
• brown the venison in a bit of butter
• add more butter and some flour to make roux
• add a splash of red wine and about a carton of beef broth
• add mushrooms, potatoes, garlic
• realize I'm out of onions, so add onion powder
• reduce until gravy-like

All in all, it was tasty (the mushrooms were great!), but the venison was basically very tender, $9 / lb stew beef. Did I treat it wrong by using beef broth, or is that just the way it tastes?

Quite a lot of us will have them. They are pretty damn useful, and make for decent lazy meals.

Apart from stock, here is one of the recipes I really like for the IP.

https://www.justonecookbook.com/pressure-cooker-pork-belly-kakuni/

Japanese pork belly slices. Works brilliantly and stunning flavour. In fact Just One Cookbook is generally a great site, but this was the first of theirs I tried. I make it every time my wife goes away as it's not her thing, but I love it.

Interested in your favourites!

I'm in the U.S. and Summer potluck season is upon us. What are your favorite crowd-pleasers? I recently made this Mexcian Street Corn Salad for a work event and it went over really well. That was branching out for me. I feel like I always make the same two tired potluck dishes and would love to hear yours.