Cooking
breakfast
perfect instant pot oatmeal
- 1.25 cups oatmeal
- 4 cups water
- 8 min cook
- 8 min release
shakshuka
ingredient:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- lots paprika
- lots cumin
- lots chili powder
- 1 28-ounce can whole peeled tomatoes
- 6 large eggs
- 1 small bunch fresh parsley, chopped
- salt and pepper
Steps:
- Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
- Garnish with chopped parsley.
entrees
Pizza
Pizza dough: https://thefoodery.la/pizza-dough/
Chicken pot pie
- i cook 1lb of chicken with some olive oil and whatever seasoning i feel like at the time. preheat oven to 425
- cut either 1 potato or turnip into small chunks, boil it and drain
- in a pot, saute chopped onion, carrot, celery, mushroom
- add in the cooked chicken, frozen peas and the potato/turnip from step 2
- flavor it with soysauce and curry powder, cook a few min
- add in water + 3/4 cup flour, mix and cook until you like the consistency
- take frozen crust from the freezer. pour into the bottom crust with the tin. peel the second crust from the tin, cover it on top and make some slits or holes on the top
- bake it for 40-50 minutes. in the last 15 min or so i put the tin back on the top so it doesn't get too burned
- take it out and let it sit for 10 min
Arugula & cherry tomato summer pasta
Ingredients:
- 1 pint cherry tomatoes, halved if small, quartered if large
- 1 plump garlic clove, minced or put through a press (more to taste)
- Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)
- 1 teaspoon balsamic vinegar (optional)
- 1 cup arugula leaves, coarsely chopped
- 1 tablespoon slivered or chopped fresh basil
- 2 tablespoons extra virgin olive oil
- 3/4 pound fusille, farfalle, or orecchiette
- 1/4 cup freshly grated ricotta salata or Parmesan (more to taste)"
Steps:
1.Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.2. Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.
soup
Gazpacho
https://cookieandkate.com/ultimate-gazpacho-recipe/
Chili
- onion
- celery
- beans
- corn
- ground beef or turkey
- canned green chili
- jalapeno
- chicken broth
- spice:
- cumin
- paprika
- cocoa powder
- chili powder
remember: DO NOT ADD EXTRA WATER!
garnish:
- onion - important, don't use all the onion in the beginning
- cilantro
Tofu Nama chocolate
ingredients:
- dark chocolate 150g (I used 70% dark chocolate bar)
- silken tofu ~90g
- a few drops of alcohol of your choice (rum, whiskey, etc) - optional
- coco powder
steps：
- melt dark cholocate (I steamed it. something like this https://www.thekitchn.com/the-best-way-to-melt-chocolate-alice-medrichs-smart-easy-method-expert-tip-197405 works too)
- make silken tofu into a paste (you can put the tofu in a plastic bag, cut a tiny opening and squeeze the tofu through. then you can put that tofu through a fine mesh strainer - use the back of a spoon to push it through to the other side then collect it)
- stir the tofu into melted chocolate, mix well. mix in a few drops of alcohol if you like
- find a square container, line the bottom with plastic wrap, put the chocolate mixture in, flatten
- put in the fridge for an hour
- take it out, cut it into squares and spread coco powder on it