What Have You Cooked Recently?

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Chicha Drinker said:
What do yall cook for yourselves for a box lunch? I want to make myself something thats low effort, doesnt get gross between packing and lunch, and isnt beholden to what i ate the night before (leftovers).
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I dont have to do daily box lunch anymore but when I did I meal prepped mason jar salads, keeps if you layer them correctly.
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Chicken pot pie completely from scratch. Gluten free, dairy free, low FODMAP, now adding low/no added sugar to the mix due to new health issues. Used this recipe for the crust with vegan butter and stevia, came out very buttery and flaky, hence no pictures because the crust shattered upon cutting it. Marinated chicken thighs in lemon juice, garlic oil, thyme, rosemary, and nutritional yeast, seared then finished in the oven. I made a roux using the leftover chicken fat and flour, added chicken stock, vegan heavy cream, thyme, sage, SPG(arlic oil), and homemade dried scallion powder. I parboiled sliced carrots and diced potatoes, shredded my chicken, and dumped everything in the blind baked crust. Put on the lid and shoved it in the oven at 425F for 40 minutes. I used no recipe except for the crust and altogether it took me about 4 hours including resting the pie dough in the freezer. Heavily considering making some mini ones in a muffin tin or empanada style so I can freeze them. Lots of compliments on it and I'd say well deserved, best I've made yet. I need a nap.
 
Kf Food.webp

Leek and Potato soup with Applewood Bacon and Chives served with simple garden salad.

Lobster Bisque and Shrimp Louie Salad with Red Lobster Cheddar Bay Biscuits

Tom kha kai soup (Vietnamese coconut soup) with rice.
 
I had an idea for a dank food back, and I executed on it:
Two pizzas, smashed like a sandwich, with a bacon weave in-between.
I also took the liberty to cut up ~2 garlic cloves, and mixed it with, maybe, 2 tablespoons of pesto. I then covered my bacon weave with that, getting it to a fine layer. I'd meant to use some of the cheese sauce I'd posted about, too, but I forgot.

I can't attach the picture, but the taste was exquisid.

I wish I had had more cheese to put on it, though.
 
Does anyone have a decent recipe that uses Quinoa? I have a bag of it in my pantry and I have no idea what to do with it.
 
Señora Airi said:
Does anyone have a decent recipe that uses Quinoa? I have a bag of it in my pantry and I have no idea what to do with it.
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Burrito bowls (your choice of protein)
Enchilada bake (I added chicken to mine)
Meatloaf (can swap turkey for ground beef)
Sweet Potato Quinoa Skillet
Quinoa Crunch Bars
Chocolate Quinoa Breakfast Bowl (or use your own mix-ins, it's kinda like a more grassy/nutty oatmeal)
Lemon Herb Quinoa
Mediterranean Quinoa Salad
Or you can throw 1/4-1/3 cup into soups like chicken tortilla, lentil and potato, chili, pretty much any soup where pasta doesn't make sense. I make all my soups in an instant pot so I just toss it in before putting the lid on. I also prefer it as a base over rice when making sausage and peppers.
 
エボラちゃん said:
Look up "tabbouleh/tabouli/taboulé" recipe, you can substitute the bulgur/couscous by quinoa.
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Chicha Drinker said:
Peruvians have a ton of recipes with it (its where its from), but honestly the easiest thing to do in my experience is to pair it with lentils and use it in whatever context you'd use them in
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Mandy Stroyer said:
Burrito bowls (your choice of protein)
Enchilada bake (I added chicken to mine)
Meatloaf (can swap turkey for ground beef)
Sweet Potato Quinoa Skillet
Quinoa Crunch Bars
Chocolate Quinoa Breakfast Bowl (or use your own mix-ins, it's kinda like a more grassy/nutty oatmeal)
Lemon Herb Quinoa
Mediterranean Quinoa Salad
Or you can throw 1/4-1/3 cup into soups like chicken tortilla, lentil and potato, chili, pretty much any soup where pasta doesn't make sense. I make all my soups in an instant pot so I just toss it in before putting the lid on. I also prefer it as a base over rice when making sausage and peppers.
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Thank you all :)
 
Sweet and sour pineapple chicken, steamed rice with a little bit of toasted sesame oil, and steamed edamame with just butter and salt. I made chicken manchurian the other week and decided to add a tablespoon of cornmeal to the chicken batter this time around, made it way crispier. The takeout containers I use for leftovers adds authenticity.
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My family won an air fryer recently and have already got very good use out of it, I've made salmon in it several times and it was especially good tonight.
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I also used a frozen puff pastry to make a pesto and tomato tart.
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Made a batch of sushi for the first time in a long while. The question of how to cool 5 cups of rice quickly after seasoning has always been a sticking point, tonight I had the idea to rig up the high powered box fan on the counter and spread the rice on a cookie sheet. Rice cooled to room temperature in about 5 minutes.
 
Made a batch of pumpkin spice syrup with real (canned) pumpkin. I make my own coffee creamer out of homemade syrups, milk and half+half. I gotta shake it up before using, but it tasted pretty good in an iced latte. I want to try it in a chai tea soon.

I have a bottle of homemade pecan extract that I need to experiment with and try a butter pecan syrup next.
 
I made the Coconut Lime tofu again, but with coconut cream instead of coconut milk because I got them mixed up. I at least had ginger and paprika this time.

It was pretty good. I diluted the coconut cream with vegetable broth.
 
Double chocolate zucchini muffins since aldi hasn't had their katz dupe all year and I don't think I'll be needing to wait for them ever again. Hands down the best gluten free muffin recipe I have ever tried. Not too sweet, not too dry, super soft and fluffy, my choccy chips didn't even sink. I used this recipe baked in a muffin tin at the same temp for 22 minutes, froze half the batch and saved the rest for breakfast and snacking.
 
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