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    1. My 2024 theme - Expanding recipe repertoire

      My theme for 2024 is to work on creative avenues, one of which is cooking. I want to expand my recipe book to include more show-off-y meals from a variety of regions. Are there any recommendations...

      My theme for 2024 is to work on creative avenues, one of which is cooking. I want to expand my recipe book to include more show-off-y meals from a variety of regions. Are there any recommendations for recipes to try out?

      25 votes
    2. Favorite smoothie recipes?

      I just bought a Ninja nutribullet-equivalent blender and will be on a smoothie kick for quite awhile. I bought it because I really need to incorporate more fruits and vegetables in my diet and...

      I just bought a Ninja nutribullet-equivalent blender and will be on a smoothie kick for quite awhile. I bought it because I really need to incorporate more fruits and vegetables in my diet and think it will be a good way to replace breakfast and sometimes dessert.

      So far, I have bought two huge bags of frozen fruit, one with strawberries, mango, pineapple, and peaches, and the other is a mixed berry with blueberries, blackberries, raspberries. I also got a bag of frozen kale and frozen spinach. I know there are many, many sites out there filled with smoothie recipes but was curious on your favorite go-to recipe.

      I'm open minded so share even your weird ones if you got them!

      8 votes
    3. Can anyone suggest favorite sauce recipes to serve with roast duck, or favorite ways to use leftovers? Soup is already planned

      My husband and I will be alone this Thanksgiving, so we decided to cook a smaller bird than a turkey, specifically a duck. I like duck and frequently order it at restaurants where available, but...

      My husband and I will be alone this Thanksgiving, so we decided to cook a smaller bird than a turkey, specifically a duck. I like duck and frequently order it at restaurants where available, but don't have much experience. I found a low slow roasting recipe that looks promising. I'm already familiar with soup making.

      What advice do you have re sauces and meals using leftovers?

      14 votes
    4. What are some of your favorite cheap, easy and healthy recipes?

      I've been really bad at coming up with things to cook lately, resulting in me eating the same unhealthy food all the time. I'd like to change this and to get familiar with new recipes, so I was...

      I've been really bad at coming up with things to cook lately, resulting in me eating the same unhealthy food all the time. I'd like to change this and to get familiar with new recipes, so I was wondering if the users of Tildes have any good recipes to share. Vegetarian and vegan are preferred, but non-vegetarian recipes are also very welcome!

      What are your go-to cheap, easy and healthy recipes?

      Edit: I'm too overwhelmed by all your comments to respond to everybody individually, but I thank you all for the great suggestions, these are of great help!

      67 votes
    5. Is there a vegetarian or vegan recipe that you think is better than the meat based version?

      I just made this coronation chickpea sandwich filler and I feel compelled to shout from the rooftops how good it is! I love a good meaty dish but I genuinely feel like this is better than the...

      I just made this coronation chickpea sandwich filler and I feel compelled to shout from the rooftops how good it is! I love a good meaty dish but I genuinely feel like this is better than the traditional coronation chicken version - to the point that I don't see a reason to bother with coronation chicken again. I will always have this instead now. There is a caveat; I did make a few tweaks to this:

      • I replaced the tinned chickpeas with 200g of dried chickpeas, soaked overnight and cooked with a few bay leaves and plenty of salt
      • I replaced half of the mayonnaise with greek yoghurt (I do this for coleslaw and potato salad too and it's great)
      • I toasted whole spices and made my own curry powder

      Even without these changes I'm sure it's still a very tasty end result. Has anyone else had a similar experience? What vegetarian or vegan dishes have you found that are superior to their meat counterparts?

      48 votes
    6. Harvest time: Share your favorite garden bounty recipes!

      My tomato and pepper harvest this year is going to be negligible (thanks, deer!), but I have tomatillos coming out of my ears. My favorite Salsa Verde recipe freezes well. To the extent that...

      My tomato and pepper harvest this year is going to be negligible (thanks, deer!), but I have tomatillos coming out of my ears. My favorite Salsa Verde recipe freezes well.

      To the extent that everyone who grows tomatoes will have lots of green ones, here's a good chutney recipe that works well for water-bath canning:

      Green Tomato Chutney

      Servings: 3 pints

      Ingredients:

      2 1/2 lbs green tomatoes (a few ripe or partially ripe are fine to be included)
      1 1/4 cups light brown sugar, packed
      1 cup chopped red onion
      1 cup golden raisin
      1 cup cider vinegar
      2 tablespoons chopped candied ginger
      1 tablespoon yellow mustard seeds
      1 teaspoon chili pepper flakes
      1 teaspoon coriander seed
      1 teaspoon kosher salt
      1/2 teaspoon ground allspice
      1/8 teaspoon ground cloves
      1 cinnamon stick
      1/16 teaspoon ground nutmeg
      (***For my taste, I'll mince in a couple of whatever fresh hot peppers I have in the garden, and increase other spices to taste, and add a chopped large knob of fresh ginger.)

      Directions:

      Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.

      Notes:

      Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.

      The other garden success story this year, heavy rain, weird weather, bugs, and pestiferous ungulates notwithstanding, is basil. Freaking huge bushes of every variety I planted: Italian Mountain, Genovese, Persian, Thai Kaprow, Thai Holy, and Purple Opal.

      I'll be processing fresh Italian basil with olive oil and freezing it in silicone trays. Internet rumor has it that freezing doesn't treat fresh garlic well, and you're better off making pesto from frozen basil as needed.

      I may do the same thing with neutral oil for the Persian basil, and peanut oil for the Thai, unless someone else has suggestions.

      We'll also have about 50 lbs. of apples from a single tree. They're a little too organic for eating out of hand, unless you're comfortable with inadvertent insect protein ingestion. But drying, pies, and cake are definitely in the picture. This is a simple, reliable apple cake recipe that's easy to share around. I'm still digging for my old bakery Caramel Apple Torte recipe.

      16 votes
    7. Any good somewhat healthy recipes with jalapenos?

      I really like pickled jalapenos, but my go to recipes are nachos and jalapeno poppers wrapped in bacon. I'm trying to eat healthier, but I seem to be lacking some good recipes or ideas. I found a...

      I really like pickled jalapenos, but my go to recipes are nachos and jalapeno poppers wrapped in bacon. I'm trying to eat healthier, but I seem to be lacking some good recipes or ideas. I found a potato salad recipe which sounds really tasty, but still not terribly healthy.

      13 votes
    8. Meat eaters of Tildes - what have you tried to make use more ethical?

      I'm going to start with three questions but feel free to propose your own: What if anything have you tried around finding and using more ethical sources of meat? What cooking methods and recipes...

      I'm going to start with three questions but feel free to propose your own:

      1. What if anything have you tried around finding and using more ethical sources of meat?

      2. What cooking methods and recipes do you use that reduce the amount of meat you eat in a meal?

      3. What vegetarian protein sources do you find palatable and tasty?

      45 votes
    9. I have seventeen people coming over this afternoon for a family do! What are your go to recipes and ready made choices for hosting/ feeding a crowd?

      After trusting my nana to pass on the details in anticipation of a small family gathering, this has turned into something else! I'm currently smoking a bunch of chicken drumsticks over maple wood...

      After trusting my nana to pass on the details in anticipation of a small family gathering, this has turned into something else! I'm currently smoking a bunch of chicken drumsticks over maple wood chips but some of my lower effort choices going into battle today are:

      Chocolate sorbet. I love this one because it's stupidly easy to make, can be made way in advance and is a naturally vegan/ dairy free option. Blending the mixture at the end is an essential, unskippable step. I used 80% cocoa solids and this time I've replaced the Grand Marnier with some 42% chocolate rum.

      Ready made dolmedes from a tin. Another easy vegan/ veggie option, assuming you just get the ones stuffed with rice and herbs.

      Caprese skewers. Easy veggie canapé with only some assembly required! Baby plum tomato, fresh basil leaf and mini mozzarella pearl on a skewer. Maybe drizzle over some pesto. Looks fancy arranged on a slate serving tray.

      Boiled potatoes with really, really good butter. Cultured, unpasteurised stuff. It helps that these are potatoes from my garden too, instantly made fancier with the addition of fresh herbs.

      29 votes
    10. I have been forbidden from chewing since July 20. But in two days I can eat normally again! What should my first meal be!?

      I had triple jaw surgery 6 months ago, but things went wrong around a wisdom tooth and one of the implants, so I had a revision last month. As a consequence of that, I have not been allowed to...

      I had triple jaw surgery 6 months ago, but things went wrong around a wisdom tooth and one of the implants, so I had a revision last month. As a consequence of that, I have not been allowed to chew since my jawbone needed peace and quiet to grow back together.

      The suffering is soon over, though. On August 17 I can eat normally again! I have had multiple dreams of eating and chewing things normally, and I have even had unquiet dreams/nightmares of eating but then remembering that I'm not allowed to eat.

      For reference, I have eaten nothing but mashed potatoes, soups, overcooked pasta, yoghurts... for the past month. Last time around, my first solid meal was a cheeseburger from McDonald's but that was definitely not very satisfying. So please help! What should my first real meal in a month be!?

      PS: my frustration is expertly expressed in this moment in this video. I WANNA CHEW!

      44 votes
    11. Ghee discussion, mostly about making it into spread

      In addition to other uses of the ghee I personally really like that it is a good, mostly neutral base to add basically any flavoring desired and make homemade spread. Some flavors that I so far...

      In addition to other uses of the ghee I personally really like that it is a good, mostly neutral base to add basically any flavoring desired and make homemade spread.

      Some flavors that I so far tried are:

      • Chili - excellent and easy to control how spicy the result is
      • Garlic - both fresh, dried and a salty garlic paste. A kind poster has pointed out that it needs to be acidified or consumed in only a few short days or there is risk of developing botulism toxins - https://news.okstate.edu/articles/agriculture/2020/gedon_home-infused-oils.html
      • Soy sauce - specifically shiitake mushrooms one
      • Carob - not bad but the flavor is not really distinctive even if I add relatively lot of it. Perhaps I should tinker with it more
      • Ajvar(tomato, eggplant, pepper mix)
      • Horseradish
      • Chill and bitter chocolate - did not turn out all that well but I will still try again to see if I can make a better result
      • Ginger - dried

      I probably should start keeping track of how much of something I add exactly but so far I do it just by guess. Usually something like one to three tablespoons for 150g of ghee or so.

      Usually I simply add the warm ghee and the flavoring in the glass jar. I can not really use a mixer since I do small batches and do not want to have to clean it up afterwards. What I arrived at is to simply give the jar a good shake about every half an hour for a few hours. It is probably not the best solution but good enough.

      It completely kills the longevity of the ghee. Especially the ingredients that are not dried but I do not really care since it is gone in a week anyway.

      So far I only made ghee from store bought white butter so I am not sure how much difference it would make to make it directly from milk or from less processed butter.

      Is there someone here who tried something similar? If so what flavors have you tried or recommend?

      Edit: edited the problematic garlic entry.

      12 votes
    12. Pasta Grannies: A discussion on favorite recipes and pasta advice

      Greetings ~food! Not too long ago, I posted a topic asking for cookbook recommendations and received a flood of amazing recommendations. Thank you all for sharing your favorites; I have expanded...

      Greetings ~food! Not too long ago, I posted a topic asking for cookbook recommendations and received a flood of amazing recommendations. Thank you all for sharing your favorites; I have expanded my collection thanks to that thread! One that has become a quick favorite of mine is Pasta Grannies, although I accidentally grabbed Book 2 and I'm still needing to grab Book 1.

      Something that has dawned on me with that cookbook is the desire to make all the recipes similar to how Ash Ketchum wanted to catch all the Pokémon! The first recipe I made was Rina's Capriccio and oh lordy did it blow my mind how good it was and that I made it! My only complaint was the struggle to just pick one recipe to try and I'm aspiring to make a pasta dish every Sunday now.

      Since there are several recipes from Pasta Grannies between the two books and their Youtube channel, I'm indecisive on what to do next. To all who have dived into their recipes, what are your favorites that are absolute must tries? What are some that might not be worth the effort? I'd love to hear everyone's experience with pasta making regardless if it's a Pasta Grannies recipe!

      23 votes
    13. Any good meal prepping recipes or advice?

      We have a multi-cooker (Ninja Foodie Max) which gets most of its usage as an air frier or pressure cooker. We want to start meal prepping as with two kids time in the kitchen is getting...

      We have a multi-cooker (Ninja Foodie Max) which gets most of its usage as an air frier or pressure cooker.

      We want to start meal prepping as with two kids time in the kitchen is getting increasingly difficult. Our go to big reusable meals are Bolognese or curries which we are getting a bit bored of, so what's your go to meal prep recipes?

      31 votes
    14. Favorite "chow" meal?

      I'm not sure exactly what you'd call it, I always think of it as just "chow" but it's a large portion of what I eat. Basically anything that is-- few ingredients, one pot or pan, everything cooked...

      I'm not sure exactly what you'd call it, I always think of it as just "chow" but it's a large portion of what I eat. Basically anything that is-- few ingredients, one pot or pan, everything cooked together and thrown in at the same time, cheap, easy, relatively quick, but hearty and filling.

      So like my go to is a one potato, half an onion, cabbage, and one de-cased spicy sausage. Plus seasonings, depending on how I'm feeling either Indian (those premixed spice packets) or asian (ginger and garlic powder, mushroom soy sauce and chilli oil) . The prep work is maybe 2-3 minutes then 15ish cooking. I view it as "I want a cooked meal, but I don't want to spend any time on it."

      41 votes