I’m starting to realise that since I started trying to improve my cooking game my father started to drop by suspiciously more frequently at launch time.

So today I made this bourguignon style pork cheeks with puréed potatoes and snow peas and green asparagus.

It was thoroughly enjoyed by everyone :)

My partner doesn't love pork, and she's out of town so I made myself pork tenderloin lol. Rubbed with mustard and rosemary, cooked over a bed of apples and onions. Served with roasted potatoes, blanched green beans, and a little pan sauce.

The price of a baked potato at a restaurant is stupid high. Unless you don't have an hour. Then the price is completely reasonable. It sucks. But if you have an hour you can make a baked potato. Two even. And make them very unhealthy with toppings.

Cost per person $1.01

Ingredients:

• Mussels (obviously...)
• Garlic
• Chilli
• Onion
• Red Capsicum
• Loquat Wine (white would have been better, but loquat was all I had)
• Black Pepper
• Tomatoes

This is a variation on mulligatawny. I had a pork steak bone in the freezer I needed to use so I seared it up and built the rest around the drippings and bones.

I went to puree this and my immersion blender died. 20 years of service. Time to do some research.

Cost per person: $2.35 Cost per person after replacing immersion blender: $12.35?

Edit: guilty, I put tinfoil on top, then sear at the end. The patties in the picture will be flipped one more time

My family left earlier today for a vacation. I'm on my own for the first time in forever. No way I'll cook elaborate meals for just me--we cook every meal from scratch, I want a break.
Tonight I'm having leftover rice sauteed with coral lentils, fermented zucchini+coriander, fermented garlic+onion, toasted coriander seeds and ground cumin.
It's lovely. The pop from lactofermented veggies works so well with lentils.

Ideas for no-hassle healthy meals for the next 14 meals, please?

Don't cry for me Argentina, I'm not terribly torn up. But I did spend an abnormal amount of time on the rice, and it shows.

Sorry cause I'm really bad about measurements and generally just play it by ear. But the cabbage is a kinda slaw I made last night with cabbage(obviously, lol) shredded carrots, 3 pith in jalapeños, quarter of an onion, close of garlic minced, nubbin of ginger minced, apple cider vinegar, olive oil, fish sauce, and a small scoop of mayo.

Lentils were a little bit of leftover onion and clove of garlic minced, boiled with the water from the canned beets.

The rice was some long grain I rinsed until the water ran clear, let dry, toasted with neutral oil, towards the end of toasting it I put a clove of pressed garlic, garlic powder, pinch of salt, and onion powder and let it get fragrant. As soon as I added the water I found an old cube of chicken bullion I figured couldn't hurt.

Everything was very good, but I'm especially proud of the rice!

Hi all.

I'm trying to figure out what to do with a bunch of celery and bag of potatoes before they go bad on me. I was thinking of pre-preparing them for meals, specifically shredding the potatoes to later make hashbrowns from them (shredding would probably be my best option seeing this bag of potatoes is filled with spuds of weird shapes), and chopping the celery to throw into who knows what.

I've looked up how to prepare these things, and everywhere says that these two need to be blanched before freezing due to their water content. Now, there'd be no issue there, however, every site I come across states that they need to be laid out on a pan, put in the freezer while on the pan, and then bagged afterwards.

My main issue here is that while I have space in the freezer for the final product, because of the freezer being shared by myself and my roommates, there's not enough space to fit a baking pan in the freezer. I was wondering if I could simply put the otherwise finished product in a bag for freezing while skipping the flash-freeze on a baking sheet step, or if consequences would come from skipping it.

You have seen the bean salad before. Cost per person $1.38

Sandwich: homemade bread grilled on both sides with mayo, turnip greens from my garden that wilted, rehydrated shiitake mushrooms I toasted, salt, capers, lemon juice, olive oil, and a bit of smoked jack cheese. Cost per person $1.8

The sandwich was an improvised experiment and it is awesome.

Juicy shredded chicken thighs, avocado, romaine, and a splash of green heat, all wrapped in a warm tortilla. 🌮 Happy Taco Tuesday everyone!!!

Made a mushroom frittata with some leftover bucatini. I think it needs more variety in veggie if I ever make it again, some asparagus would have been great.

Recipe:

Brine sardines in a 10% salt solution for 48 hours. Shorter than this and the fish turn out mushy, longer and they're too salty.

Rinse brine off, put fish in a jar with ~65% vinegar solution and whatever spices you like. I use bay, onion, pepper and junpier.

Wait 4 days before eating. Obviously it needs to be kept in the fridge.

I usually say what is in my tuna melts but never show it. I add a lot of pickled goods to bring enough acid to the party to brighten up the tuna, mayo and cheese. Common pickled items are gardenaera, relish, pepperoncini, jalapenos, capers, etc. and not a small amount of it. More than you think is right.

Topped with smoked jack cheese.

Do not let your wife pick the sidedish if she believes side dishes aren't needed. You will end up with dill pickle puffs.

Cost per person $3.87 Actually $2.43 because I got the tuna for free.

Please give me your heartiest, most flavorful and chockful of nutrients lentil soup

I will post a photo and credit the winner when I follow your ingredients shopping list and make it

Kielbasa, potatoes, bell pepper, onion, seasoning, cheese. This was leftovers stuck in the freezer for a long time ago. Cheese added to stretch the leftovers.

Cost per person $1.63

Brined for 48hours in a 3% salt solution, smoked at 150 degrees until done

Another round of French toast after getting even better at baking bread. Cat tax in the background.

Ingredients:

• deboned, skin on marylands (I think this cut is called something different in other countries?)
• Verjuice (lemon juice is a poor substitute, don't use it)
• Parsley
• Garlic
• Walnuts
• Olive Oil
• Butter
• Salt

Feeling lazy this week so I am making nabe udon.

I make this wok oil to fry noodles and rice. In the Netherlands, Chinese restaurants, with a little help from MSG, use this for their Bami and Nasi.

Ginger Garlic Onion Sunflower Oil

Fry until everything is like pictured, medium heat as it will slowly release flavors into the oil evaporating the water in the ingredients. Takes about 30 minutes. I use the fried ingredients to marinade meats after cooling to room temp.

Sometimes I add star anise, cinnamon sticks, cardamon, peppers...wok oil is truly best making it yourself, I don't buy prefab ever.

Black beans, onion carrot, rice, spices, fajita leftovers from eating out.

Cost per person without doggy bag: 60¢ Cost with doggy bag: $3.50

Your doggy bag is worth more as a new meal than as leftovers.