Im looking for new ideas to cook food out of my usual repertoire. It can be anything tasty, dinner/lunch related, spicy, cakes, sweets, vegetarian/vegan, breakfast, snacks, sauces, I’m interested to hear about it! 🍽️
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My “I’m dead and I can’t be bothered staple”: white rice topped with a fried egg and chili sauce (sambal is my preferred)
New recent favorite I have added to the repertoire since discovering it on a recent trip is Gräwes, a traditional German wine region food of Sauerkraut simmered in riesling, mixed into creamy mashed potatoes. Serve with a smoked pork product and mustard (we usually do some kind of brat).
Nice! I’ll bolster motivation to make sauerkraut eventually. It’s said to be easy, but I haven’t gotten that far on my fermentation journey yet.
Rice with egg is so common here. I prefer it with fried plantains, but a spicy sauce could really jazz things up.
Sauerkraut is super simple to make! It’s also very econimical. You don’t need fancy equipment either Canning jars (like Ball brand) work great, food safe plastic containers. The hardest thing is finding a way to keep everything submerged during fermentation. You can find glass and stone ‘weights’ online and there are plenty of DIY ways.
Awesome! I will make (submerged) sauerkraut then kimchi once I get the knack of it. 😋 🍽️
We have a ton of regular staples we’ll go to but this is probably our favorite - Instant Pot Chicken Burrito Bowls
Someone made this for us after the birth of our first child and we immediately needed to get the recipe from them! We’ve had to tinker with how spicy it is so both our kids would eat it but it’s great and pretty easy to make. My wife prefers it with tortilla chips to dip in while I’ll make mine into taco/burritos with it as the filling.
Burritos are so delicious and impossible to find at a restaurant here :) I can, however, find the large tortillas for them, or tortilla chips sound good too! Yum! 🌯
Avgolemono! (Greek for “egg lemon”): https://www.allrecipes.com/recipe/12963/greek-lemon-chicken-soup/
It’s great for the cold season because it’s hearty but also has a surprisingly bright flavor due to the lemon.
Very nice consistency too, creamy without being slimy.
Odd combination with egg and lemon, but the texture sounds yummy! Fresh squeezed lime juice in chicken soup has been a necessity for me recently. I’ll try it :)
You won’t regret it, this was a real surprise for me when I made it first.
1 White Onion
1 lb. Button Mushrooms
1 stick Unsalted Butter
2 Tbsp. Minced Garlic
2 sprigs Fresh Thyme
1 1/2 cup White Wine
6 cups Chicken Stock
1 quart Heavy Cream
2 Tbsp. Truffle Oil
2 tsp. Fresh Ground Black Pepper
Use a food processor to puree the onion.
To prepare mushrooms, first remove stems from caps. Set stems aside (I usually just throw them in the food processor bowl after I dump the onion). Peel caps. Slice caps as thin as possible. Puree stems and peels.
In a sauce pot, sautee onions and garlic in butter until golden brown. Then add thyme and mushrooms (stems and caps). Cook for four minutes, then add wine. Cook off alcohol, then add chicken stock, truffle oil and pepper. Bring soup to a simmer and add heavy cream. Bring back to a simmer for an additional 20-30 minutes. Remember to remove thyme stems before serving.
And, of course, get some bread with a good crust to go with.
(Note: Since it’s unlikely you’ll be serving 10 guests at once the first time you make this, halving the recipe is easy. However, I recommend keeping the mushroom and onion quantity the same – just halve everything else.)
My husbands is one of seven brothers and his parents live downstairs. Family comes over regularly, so a recipe that serves a lot of people is more than welcome!
I think I can find truffle oil and thyme here, if so it will definitely elevate my pantry after I try making the dish 🍲
One pot veggie pasta and a classic Tortellini soup are repeat dinners for us! I am trying to cut deli meat out of my daily lunch of choice and have found Turkey Bowls or a Mediterranean Sandwich are simple enough to whip up.
Awesome! Thank you. They sound delicious. Do you ever make your own pasta sauce? I have no luck getting the tomatoes to cook down relatively quickly
I haven’t tried tomato sauce, but an Alfredo is super easy to make and leagues better than the shelf!
I’ve never had any luck with store bought Alfredo and it’s pricey. Thanks for the link!
You’re most welcome! Homemade Alfredo is pretty affordable, as it’s just heavy whipping cream and some seasonings. Well worth it!
Tempura; which oddly isn’t shown.
It is basically the same as the normal flour dredge, but you use carbonated water in the wets and it gives it a way nicer texture.
Oh that’s cool, I didn’t know that was how tempura was made. 🍤
