oh that’s good for meals that are leftover. I’m talking ingredients. When I split recipes, I end up with a bunch of veggies and stuff in tupperware, waiting to be used in another dish. easy to throw it all in he wok, lol.
Like, I’ll occasionally have half an onion in the fridge, or when we’re planning on doing a stretch of roast meat + salad dinners, then some of the salad add ons like peppers or whatever may be used half at a time on consecutive nights, but I guess I’d rather usually just use extra onion than follow the recipe precisely.
1 Like
You can keep a bag in the freezer for certain vegetables with the intention of making vegetable stock. You can include trimmings and scraps.
You can consider making a salad, depending on what vegetables you have. The Cobb salad was supposedly invented by a chef who put together some leftover ingredients and added bacon.
In stocking up for COVID-19, I found out they sell stuff like frozen kale. I’m going to see if that tastes okay. It makes sense for when I just need a handful of kale to make something where I am dining alone, which is almost all the time since I live alone.
2 Likes
I keep trying to make stir fry curry chicken and it always tastes great but looks dingy greyish. idk what I’m doing wrong.
Stuff like casseroles and soups/stews are good for using up whatever is in the fridge. Most anything that has a lot of ingredients in it will probably do, then when that is running low make some rice and mix it in to extend it again.
We bought about 24 pounds of rice last week and haven’t even finished the bag that was open…
A very simple recipe that I saw in some random blog years ago and making ever since.
Chicken crumbs in peanut butter (it’s better than it sounds/looks). Super fast and easy.
Finely chop garlic, ginger and the white part of a green onion. Saute in oil (I guess a wok would be better but I don’t have one). Add chopped chilies if you don’t have a 3 year old who says he wants some and then proceed to not eat at all.
Take out the veggies, add a bit more oil and the ground chicken. S/P. Cook till changes color.
Add the sauce ingredients. This is the whole idea of the dish and its super fast. I never remember the amounts so I just wing it:
- 1 spoon of smooth peanut butter (i use the trader joe plain one)
- 2 spoons of soy sauce
- 1 spoon of vinegar
- a bit of sugar
- a bit of sesame oil
- water or chicken stock as needed to make it ‘saucy’
mix the chicken with the garlic/ginger and the sauce ingredients whole thing takes like a minute or two. add water/stock to get the consistency you like.
chop the green part of the green onions and cilantro and add to the finished dish. Serve over white rice. I hate making rice so i eat it as a sandwich with a yogurt-sriracha sauce (which is just mixing plain yogurt and sriracha).
I made a version today but had no green onions. I did have a ton of center cut bacon so I fried the bacon first, took it out and fried the ground chicken in some of the bacon fat. More of an Elvis version I suppose. It really tastes better than it looks.
1 Like
Looks good to me. I think there was some talk earlier ITT (or maybe on the last forum) about making peanut sauce using peanut butter. I haven’t tried it but might mess around with it during the plague.
Made Buttermilk waffles this morning and while they were good they weren’t so much better than regular waffles that I’m ever going to separate eggs and beat the whites to stiff peaks again.
1 Like
Microwave! Wtf!
Lol. Calm down I was making a joke. I’m pretty sure how you make eggs doesn’t effect me.
Looks perfectly good to me. I make simple ones too - just eggs, milk and seasoning.
I’ve never really like milk or cream in scrambled eggs, I prefer the texture of just eggs, whisked until foaming, and cooked in a ton of butter.
I would really advise against using the skippy sugared type as its super hard to control the sweetness levels if you do try
I completely underestimated how much active dry yeast to stock up on and now it seems like my entire local area is barren of yeast.
1 Like
I was eating 3 eggs a day for a while (usually fried or an omelette). Went straight tofu scrambles with avocado toast for a few months. Now I kind of go back and forth.
Tofu scrambles are fucking awesome btw. Straight protein. Recipe I use has garlic, onion, kale, cumin, tumeric, chili powder and s&p.
3 Likes
I want to read something about how kale just appeared out of the clear blue sky 10 years ago as a thing. It feels like it was literally invented or something. 
Hopefully some day soon it disappears overnight.
1 Like
Nah, kale is good of you know what to do with it. One of my very favorite foods is caldo verde, gove it a try.
1 Like
I agree is one of the few nearly inedible foods.
I old enough to remember when kale was an ornamental shrub people lined their driveways with.