My wife is still unable to eat regular food after a week of ailments. So I'm left cooking things I want but she can't eat even on a normal day.

This has Penang red curry paste in it in addition to a lot of other spices and just enough coconut milk to take off the edge. It is full of depth and is going to feed me for a few days.

Cost per person: $2.45

Time to make more. This will make one cup for less than a dollar. Salt free and zero fillers.

Focaccia but with naan dough. What I paid for: pepperoni, flour yeast, garlic powder, onion powder, mozzarella, olive oil, sugar.

Things grew: basil, oregano, muscadine grapes, Roma and tiny tomatoes, jalapeno, rosemary. I smoked the mozzarella myself.

Cost per person 91¢

Three years ago I made some basic Italian beef with pureed tomatoes and red wine. I had leftovers and canned them for later.

Combine that with oven fries, smoked mozzarella and some seasonings and we have this monster meal. Not available in stores.

Cost: $4.00

Mashup of whatever I had in the fridge, which included pork broth, pork chops (diced), nappa cabbage, one very sad looking leek, and a misc mushroom mix.

This will be the last carb-related post in a while. Will switch to other healthier stuff starting next week.

It's some of the best pasta I've ever had, up there with authentic carbonara and amatriciana. I should have cooked the sauce without a lid to thicken it more, but otherwise it went very well. I like the detail about mixing the pasta with cream, it makes it less sticky and gives a gentle background for the flavour of the sauce

Recipe: https://www.epimel.es/recipes/pasta-al-ragu-alla-bolognese

Worked much better this time, as last time the meat was sliced thin, and therefore was difficult not to overcook. I used brioche buns to save time, since I didn't feel like making marraquetas

Recipe: https://www.epimel.es/recipes/sandwich-churrasco-italiano

Tastes 1:1 with the best braised beef noodle soup I've had at restaurants.

I recently started making scramble eggs with a little bit of corn starch. I got the idea or recipe (ratios??) from an article citing J. Kenji Alt- Lopez's egg recipe.

2 eggs to 1 tsp of corn starch.

1. Beat the eggs
2. Make a slurry from the corn starch.
3. Mix together in the same bowl.
4. Cook over medium heat

These are some of the best eggs in terms of creaminess and texture in my life. Please enjoy.

Yesterday's leftover bread makes the best french toast.

Cost per person, $1.70

Without the egg this is a vegan meal. It is difficult to overstate just how tasty shakshuka is.

Cost per person $3.28

I made dark roasted crunchy peanut butter with Achill Island sea salt tonight. Blend in the back to show that I didn't just buy peanut butter and call it homemade.

Edit: Thought maybe I'd make instructions a little clearer:

Preheat oven to 180C.

Lay 1kg of peanuts on as many baking trays to have them all in a single layer. Roast. Check and flip every 10 minutes for about 30-40 minutes or less to desired darkness. Make sure to pick out the ones that are roasting faster than the others or they will burn and it will ruin your peanut butter! Or you can pick them out before blending.

Remove from oven, let cool for at least 10 minutes.

Chuck roasted peanuts in food processor/blender (reserve about 200g for crunchy peanut butter) and watch the magic happen. It will go from full size peanuts to a crumble that sticks to the sides (use a spatula to scrape down), and then it's start to get smooth.

Add about 2 tsp (or to taste, do 1/2 tsp at a time until desired saltiness) of flaked sea salt, blend. Add the reserve peanuts and blend to desired crunchiness.

/edit

Edit: I guess it's technically not cooking, but I wasn't sure where else to share this... Recipe and all.

I was planning on drying and grinding when all of them were ripe, but this one is the first to ripen of the plant. Also, yes, I know there are other things in that pot, but I like flowers. Anyway…

Should I dry and grind this lone pepper, or refrigerate it to use in a meal this week? Would one pepper do well with a mango chutney or salsa to make several meals for 1 person?

Recipe ideas welcome. 

CC: @cooking (if this works)

"I'm probably not going to be that hungry for dinner. You should just make something for yourself." Which meant I could use obscene amounts of cilantro, heat and something else. I decided on sardines.

Cost per person $3.26 Over half that is the sardines.

Tried to make karaage today. Dipped in the delicious soy sauce based sauce.

I still prefer the Korean version though.

I like to make meatloaf lately because I get free ground beef from a friend that has one of those monthly meat box plans.

I just sweat some carrot, onion, celery, bell pepper, and garlic with some butter while soaking some white bread in milk. By the time it is cooled the bread panade is also ready and I mix it all with ground beef, salt, and white pepper.

I bake it in an upside down bowl for 45m to get the dome shape then I remove the bowl to broil and glaze at the end. Glaze is just ketchup, brown sugar, and a tiny splash of apple cider vinegar.

I vacuum bag it and freeze it for later. Later I just boil water in a kettle and put both in a Dutch oven for 5-10m for a quick reheat.

Smoky Tomato Chickpea Pasta

6 main ingredients

• 8 oz pasta
• 1 can chickpeas, drained
• 1 can crushed tomatoes
• 2 cups spinach
• 2 cloves garlic
• 1/4 cup grated Parmesan

Dinner move

1. Boil pasta in salted water; reserve 1/2 cup pasta water.
2. Warm a little oil in a skillet; cook garlic for 30 seconds. Add tomatoes and a pinch of smoked paprika.
3. Stir in chickpeas and spinach; simmer 5 minutes.
4. Toss with pasta, adding pasta water as needed. Finish with Parmesan and black pepper.

Oil, salt, pepper, and optional dried spices are pantry basics rather than part of the six.

Full 30-recipe Cupboard Rally PDF (public, no signup): https://files.catbox.moe/krlfvd.pdf

If it’s useful, support is optional: Cashu Nutzaps are enabled on the Cupboard Rally Nostr account, or there’s an 8,000-sat supporter listing on Shopstr: https://shopstr.store/listing/naddr1qqjxyvmy8y6kgeph956xyd3s956ngcfs94skzdtz94jrxwfcxcenqcn9vcuryq3q876mswulysdgn9vyxcm9x5p7zcmyz04t9t9gs4qaan2atl88zylsxpqqqpmvyqg5waehxw309aex2mrp0yhxgctdw4eju6t0qyxhwumn8ghj7mn0wvhxcmmvp92yz9

I wanted tacos. I had tortillas and potatoes. I wanted latkes. I decided to make something that should not exist. Was it tasty? Yes. Was it a pleasant texture? Yes. Was it a bit much oil? Yes.

I added deep fried red bell pepper to the home canned beans after heating and mushing into refried beans and topped with smoked pepper jack cheese.

I added fresh red bell pepper and cumin to the latke mix. Sauce is sour cream, Sriracha, granulated garlic and onion, cumin, salt. It needed to be cooling, spicy hot and have some acid in it to balance all the fried food it was going to be on.

I'm definitely doing this again but without the tortillas. They really weren't necessary. They didn't add enough to justify the work and we don't need the extra oil.

Cost per person, $2.75.

In the middle: egg salad, sliced tomato, ham salad. “Frosted” with whipped cream cheese. From Better Homes and Gardens cook book ca. 1968.

Serving slice with time-appropriate drinks:

I heard you like badly fried rice around here?

My rice is fried with onion, zucchini, carrot and egg. Condimented with rice wine, soy sauce Lao Gan Ma, chili flakes and a bit of ground white pepper.

Topped with a bit of green and a glass of gazpacho to drink 😋

Made shredded pork with garlic sauce (top left), salt and pepper tofu (top right) and some random cabbage recipe (bottom).

All three were good but I would say the shredded pork was my favorite of the 3, then the cabbage and the tofu last.

I think I would definitely make the shredded pork and cabbage again however the tofu wqs a lot of work and it wasn't worth the effort for me. I think for the effort I'd rather have salt and pepper fish.

I don't remember exactly which recipes I used but I will post some that look right?

• https://thewoksoflife.com/pork-garlic-sauce/
• https://www.madewithlau.com/recipes/salt-pepper-tofu
• https://www.thissavoryvegan.com/sauteed-garlicky-cabbage/

Doing these on a pizza steel in my oven (cast iron technically), getting okay results. But if you leave it a minute too long, they're crispbread. It's literally and figuratively touch and go. Sure beats the stuff at Asda though, say that much!

It’s that time of the month. Chicken and dashi based broth shoyu ramen style. Kids were delighted.

Posting another "fried rice" as is again!

Shanghai Veggie Rice 上海菜饭, only salt and white pepper as seasoning. Not even scallions this time! (This is the traditional way of doing it. Look it up, I dare you)

This time, it's even a little mushy!

So enjoy this on your feed! I'll be prepping another one next week!