What Have You Cooked Recently?

  • 🏰 The Fediverse is up. If you know, you know.
  • Want to keep track of this thread?
    Accounts can bookmark posts, watch threads for updates, and jump back to where you stopped reading.
    Create account
I made burritos today. I usually use ground beef for the meat filling, but I used chicken this time. They were pretty good.
 
My chunky salsa. I love my own salsa and I don't even eat store bought stuff anymore; I can't. And it's cheaper.

Diced tomatoes/ 1 can of diced tomatoes
Melissa's shisito peppers (at least a dozen)
Two diced jalepenos
Adequate amount of diced raw onion
2 cut stalks of celery
handful of celantro
Lots of spices (anything will do, I bought them at the dollar store, everything from chile flakes to soulfood seasoning)
Pinch of chili powder
A small cup of vinegar
Small handful of garlic salt
And enough grinded pepper to top all other added spices
+
Blender

*chef's kiss*
 
Nissin hot and spicy chicken flavor ramen 1000039159.jpg
 
The Mass Shooter Ron Soye said:
Get an electric pressure cooker (e.g. Instant Pot). Use that to cook dried beans. It's also good for making soups and sautéing stir fry dishes. Pressure cooking is "set it and forget it" unless you haven't added enough water and the contents burn, and generally reduces cooking times. Get a cheap rice cooker, or get used to making rice on the stove, or figure out how to do it in the pressure cooker (adding oil or using broth in place of water helps). Find bulk pinto, black, or kidney beans, aiming for $1/lb or less. Start at Walmart, try an ethnic store if you have to. At the end of cooking, you can mash up beans to make them creamy. There are various meat choices for beans, such as pork or smoked turkey, or ground beef or turkey for chili.

You may find that some soups, curries, etc. are too wet, especially since pressure cooking is not reducing the liquid much. You can simmer, or add some corn starch or other thickeners.

Hummus is a dip that goes well with rice, and that can be your whole poverty meal. You want a food processor, a cheap source of tahini, and a good recipe or the experience to wing it. You can also make white bean (cannellini beans) hummus, or baba ganoush (roasted eggplant) with no other changes. Garbanzo beans take much longer to pressure cook than other beans, about an hour + cooling time.

Consider making yogurt from milk in the pressure cooker if it has that function or easy instructions for it. More ghetto methods can be used but might be a little more work to dial in right. Buy the clearance milk. You can strain your yogurt to make it into a premium product and get separate whey juice, or use it in its sloppy default state.
Click to expand...
Thanks for the info, this'll help a ton! I was already considering getting a cheapo rice cooker but at your suggestion it does look like a similar sized pressure cooker is only about 40 bucks, and that'll work for everything you're suggesting. Didn't even know you could make yogurt at home, going to have to give that a try.
 
20251104_181332.jpg.webp
Bourbon blondies! Some blondies can be very dense and cakey but these were gooey and delicious. I used 2 tablespoons of Bulleit bourbon, but I don't know if the flavor comes through at all against the delicious chocolate and butter. I might make them again on Thanksgiving since my family likes to keep things low-key and easy. It would be fun to experiment with other bourbon options.
 
Tilapia filets, a big baked potato, and a giant green salad with broccoli, snap peas and tomatoes
 
Another chicken pot pie. I threw in some diced parsnip but it's too sweet and nutty, definitely better for a dessert. It did give me an idea to make a spiced parsnip cake some time soon. It has an autumnal flavor, I think it has potential to be the new pumpkin.
 
AnneRipper1010 said:
Nissin hot and spicy chicken flavor ramen View attachment 8131777
Click to expand...
I like these as a quick "eh, don't fucking feel like cleaning my cookware and/or don't feel like cooking at all" meal sometimes. Their firewok ones are better, but I usually only get those when on sale.

As for what I've been cooking recently, I've taken to making what I call cheese toasties. Not the bong version which is a grilled cheese, the Irish one that's closer to Welsh Rarebit. I take a decent cheese, mix it with my American cheese as an emulsifier and melter, season to my liking, and apply it to oiled bread (bacon grease works best for this) and broil the fucker so it turns toast like in the air fryer for like 4-5 minutes, making essentially anywhere between two to four open faced sandwiches. It's a quick fuck it meal that I often pair with potatoes or some other starch to turn it into a full meal.
 
Screenshot_20251107-153601_1.png Screenshot_20251107-153609_1.png

Cooked up some chicken breasts and and made a rosemary sauce with a light garlic accent and mushrooms. Ended up goring one if the chicken breasts but overall satisfaction was achieved.
 
MerriedxReldnahc said:
View attachment 8137106
Bourbon blondies! Some blondies can be very dense and cakey but these were gooey and delicious. I used 2 tablespoons of Bulleit bourbon, but I don't know if the flavor comes through at all against the delicious chocolate and butter. I might make them again on Thanksgiving since my family likes to keep things low-key and easy. It would be fun to experiment with other bourbon options.
Click to expand...
I think Bulleit is too mild to cook with against strong flavors like chocolate. There's only so much hard liquor you can add to cooking (a single shot is about it for even a decent sized batch). So I want something more harsh and since you pretty much lose any sophisticated undertones, something like Old Grand-Dad does fine.

This is if you insist on actual bourbon. I might use a bourbon extract for this to get just the flavor, and they're specifically made for baking.
 
Canoodler said:
I made burritos today. I usually use ground beef for the meat filling, but I used chicken this time. They were pretty good.
Click to expand...
Fun hack: you can make ground chicken or turkey pretty beefy-tasting (especially if you're already adding chili/onion/garlic powder and cumin) with a teaspoon or so of Better Than Bouillon beef base per pound of meat. Just make sure that you don't add salt until after you put the BtB in.
Lime said:
Easily feeds a family of 4 for under 12$ if you add in more potatoes than kielbasa you can stretch it further on a budget
Click to expand...
This reminds me of a classic that I still make from time to time, which is sauerkraut mashed potatoes served with kielbasa. Stupid easy and they just work really well together, with the kraut's acidity being a perfect counter to the fatty sausage and all mellowed out by the potatoes.
 
I made Alfredo style cabbage the other day. I sliced, seasoned and baked the ribbons off with thin sliced onions and then used tons of fresh garlic, a shallot, some beef broth reduced and cream for the sauce. I fucked up and didn’t allow the sauce to cool enough before I dumped the parm in so it clumped a little. Also diced up some bacon I needed to use and tossed it in. Nobody but me in the house will eat cabbage usually but this was a hit and I didn’t have leftovers. I also substituted a whole head of cabbage for the hash browns in a Mormon funeral potatoes recipe recently. I genuinely enjoyed it but I was the only one in the house who did. Idk I’m going through a cabbage phase, it’s a superior vegetable.
 
Made a chicken and mushroom pasta bake.
Made a batch of bechamel with some added soy sauce and chicken stock cubes.
Fried some chicken thigh fillets, mushrooms, onions and garlic. Deglazed with white wine then added cream.
Mixed everything together then topped with shredded parmesan.
Was really nice, ill make it again just to use up the rest of the white wine, not a fan of drinking the stuff.
 
1762696598666.png 1762696623827.png

Paella, but it's a brazilian version with moqueca sauce reduction and plantain bananas

The one in the picture is what my colleagues and I cooked during a meetup since we're practicing for our finals this tuesday. I did the assembly but i'll perform the sauce presentation different, as i got feedback from some teachers that it's a dated presentation (autism compelled me to focus too much on symmetry, and according to them that's more of a 2000's thing)

Anyway, wish me luck fellas
 

Attachments

  • 1762696513763.png
    1762696513763.png
    523.5 KB · Views: 21
Fried rice in spicy sesame oil, broccoli in garlic sauce, mushrooms in garlic sauce, shrimp, tofu, yellow squash, zucchini, red cabbage, garlic and pineapple with sesame seeds sprinkled on top.
 

Attachments

  • IMG_20251107_152202401.jpg
    IMG_20251107_152202401.jpg
    2.4 MB · Views: 23
Okay, I had a cooking spree throw October.
PUMPKIN! PUMPKIN! PUMPKIN!
1762781964619.png

WE'VE GOT PASTA WITH PUNPKIN!
photo_1_2025-11-10_14-27-52.jpg

WE'VE GOT RISOTTO WITH PUMPKIN!
photo_9_2025-11-10_14-27-57.jpg

WE'VE GOT PUMPKIN SOUP!
photo_5_2025-11-10_14-27-57.jpg

WE'VE GOT DUCK ROAST WITH BAKED PUMPKIN AND POMEGRATE GLAZE!
photo_3_2025-11-10_14-27-57.jpg

WE'VE GOT LATTE WITH PUMPKIN!
photo_8_2025-11-10_14-27-57.jpg

WE"VE GOT PUMPKIN PIE!
photo_7_2025-11-10_14-27-57.jpg

WE'VE GOT PUMPKIN PANCAKES!
photo_4_2025-11-10_14-27-57.jpg

WE'VE GOT PUMPKIN DONUTS!
photo_2_2025-11-10_14-27-57.jpg

WE'VE GOT PUMPKIN MUFFINS!
photo_1_2025-11-10_14-27-57.jpg

AND FINALLY WE'VE GOT PUMPKIN CAKE!
photo_6_2025-11-10_14-27-57.jpg

AND IF YOU FIND BETTER PUMPKIN DISHES, THEN EAT THEM!
1762782519228.png
 
You must log in or register to reply here.
Back
Top Bottom