LINKDING

1 large bunch swiss chard 2 tsp coriander seeds, ground 2 tsp turmeric 3/4 tsp cayenne 1 tsp cumin seeds, ground 1 tsp freshly ground black pepper 3 Tbsp oil 1 medium onion, thinly sliced 2 garlic cloves, finely chopped 2-inch piece of ginger, finely chopped 2 cans chickpeas salt 4 cups coconut milk or chicken broth 1/2 cup cilantro leaves & stems 2 Tbsp lemon juice Chop the chard. Combine the spices in a small bowl. In a large pot combine oil, onion, garlic, ginger, and the stems from the chard. Cook over medium-high heat. Stir frequently until fragrant and onions start to frizzle and become golden brown along edges, 8-10 min. Add spice mixture and cook, stirring constantly, until fragrant, about 1 minute. Add chickpeas, salt, and coconut milk. Bring to simmer and add chard leaves. Cook until leaves are tender and sauce has reduced and thickened, about 10 min. Remove from heat. Add cilantro and lemon juice. Taste and adjust with more salt or lemon juice if needed.

2 cans chickpeas, drained 11 garlic cloves, peeled; 10 left whole and 1 crushed 30g fresh ginger, peeled and julienned 400g cherry tomatoes 3 red chillies, mild or spicy, a slit cut down their length 1 Tbsp tomato paste 2 tsp cumin seeds, roughly crushed 2 tsp coriander seeds, roughly crushed 1⁄2 tsp ground turmeric 1⁄2 tsp chilli flakes 2 tsp red Kashmiri chilli powder 1 tsp sugar 200 ml olive oil 180g Greek-style yoghurt 15g picked mint leaves 30g fresh coriander, roughly chopped 1 Tbsp lime juice salt Preheat the oven to 150°C fan. Put chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and 1 tsp of salt into a large dutch oven, and mix to combine. Cover and transfer to oven and cook for 75 minutes, stirring halfway through, until aromatics have softened and tomatoes have broken down. Meanwhile, put yoghurt, mint, fresh coriander, lime juice, crushed garlic and 1⁄4 tsp salt into a food processor and blitz until smooth. Use the yogurt mixture as a garnish for chickpeas on the plate.

LENTILS: 3/4 c brown lentils water Cook until done. DRESSING 1 tsp miso, yellow or white 1 Tbsp soy sauce 1 Tbsp lime juice 1 Tbsp rice vinegar 2 Tbsp sugar 1 clove garlic, minced 3 Tbsp warm water or broth 1 Tbsp fish sauce Mix ingredients thoroughly until miso and sugar are dissolved in. FULL DISH 2 tsp oil 1 chopped onion 2 tsp minced ginger 3 cloves garlic, minced 1 green chili finely chopped Cooked lentils 2 tsp sugar 1 Tbsp soy sauce 4-5 Tbsp of the mixed dressing from above Heat oil in a skillet over medium-high heat. Add onion, cook until starting to turn golden on the edges, then add the ginger, garlic, and green chili and continue to cook. Add the lentils, brown sugar, soy sauce, and dressing. Cook until the sauce comes to a boil and starts to thicken. Serve with rice or noodles. good with sliced fresh cucumbers added. drizzle remaining dressing over the cucumbers and rice.

Main ingredients: 1 small squash 1 block of firm tofu 2 large onions (more in volume than squash) Slice up squash and onion into thin slices, cut tofu into chunks. Sauce: 1/3 cup soy sauce 2-3 Tbsp sugar chunk of fresh ginger, grated generous amount of oil gochugaru gochujang Stir sauce ingredients thoroughly. Put sauce, tofu, squash, and onions in a large dutch oven or casserole dish and stir together. Bake uncovered at 375 F for something in the neighbourhood of 2 hours I think? Stir after an hour, and in another half hour after that. Go until the onions have lost their juices and everything is browning up to nicely caramelize.

Lemony Lentils and Rice with Caramelized Onions Roland's mujadara recipe 1/2 cup raisins liberal lemon juice 4 medium onions olive oil 1 cup brown lentils or green lentils 1/4 tsp cinnamon 2 tsp cumin 1 tsp coriander rice caramelize the onions. near the end, add the raisins and spices. in a different pot make the lentils with salt and pepper, and combine with the onions when finished, and add liberal amounts of lemon juice. serve with rice.

Ingredients half package of tofu (about 7 oz: 200 grams) soy sauce Korean hot pepper flakes (gochugaru) sugar green onion garlic toasted sesame oil roasted sesame seeds Directions Slice the tofu into 10 bite size pieces (¼ inch thick rectangles). Towel off each piece with a paper towel.tofutofu Heat a pan and add 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat for about 5 to 7 minutes until the bottoms of the tofu pieces turn golden brown. Turn over each piece and cook another 5 minutes. Transfer the cooked tofu to a serving plate. Make yangnyeomjang (seasoning sauce) in a small bowl by mixing these ingredients: 1 clove of minced garlic 1 chopped green onion 1 ts hot pepper flakes 1 ts sugar (or honey) 1 tbs soy sauce 1 ts toasted sesame oil If you make this with a whole package of tofu, double the sauce ingredients Spoon the sauce evenly over the tofu, and sprinkle some roasted sesame seeds over top just before serving. Serve as a side dish with rice.

Ingredients: 3 Tbsp olive oil 1 large red onion, halved and thinly sliced 4 large scallions, trimmed and cut into ½-inch pieces Salt and black pepper 3 Tbsp doenjang (fermented soybean paste; see Tip), plus more to taste 1 tsp honey Pinch of red-pepper flakes 1 (15.5-ounce) can cannellini beans, rinsed and drained 1 tsp soy sauce 1/2 bunch Swiss or rainbow chard, coarsely chopped with stems (4 packed cups) 1 large garlic clove, finely grated Cooked white rice, for serving Heat a large pot or Dutch oven over medium and add 2 tablespoons oil, the onion and scallions. Season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes. Reduce the heat to medium-low, add the remaining tablespoon oil and the doenjang, and stir until heated through and fragrant, about 30 seconds. Move the onion mixture to one side of the pot, add the honey and red-pepper flakes to the empty side, and let the honey bubble and caramelize, about 1 minute. Add the beans and stir to coat. Add the soy sauce and 2 cups water, raise the heat to high, and bring to a gentle boil, using the wooden spoon to crush some of the beans against the side of the pot to thicken the broth. Stir in the chard, cover the pot and reduce heat to medium-low, simmering until the greens have cooked down and darkened in color, about 10 minutes. Off the heat, stir in the grated garlic. Taste and add more salt, pepper and doenjang as desired. Serve in large bowls over or alongside rice.

Ingredients: 14-ounce package extra-firm tofu 2 pounds winter squash (such as kabocha or acorn) 3 tablespoons honey or brown sugar 1/3 cup soy sauce 1/2 to 2 teaspoons crushed red pepper flakes, or to taste 1-inch piece fresh ginger, peeled and finely grated 7 tablespoons vegetable or peanut oil, divided Kosher salt and freshly ground black pepper 6 garlic cloves, very thinly sliced 1 tablespoon toasted sesame seeds 2 scallions, trimmed and thinly sliced on the diagonal Juice of half a lime Drain your tofu and remove as much water as you can. (or get tofu out of freezer and defrost and drain) Heat your oven: To 400°F. Cover 1 to 2 baking sheets with parchment paper for easy cleanup. Prepare tofu and vegetables: Cut tofu into 1/2-inch slices, and then in half again. Halve and seed your squash, and cut into 1/2 to 3/4-inch thick wedges. If using two pans, you can arrange the squash on one and the tofu on another. If using one, try to puzzle them together; it will be more snug. In a small bowl, whisk together the honey or sugar, soy sauce, pepper flakes (to taste), ginger, and 4 tablespoons of the oil. If using two pans, pour 2/3 of the marinade over the squash and 1/3 over the tofu, and turn each slice of squash over gently to coat on both sides. If using only one, use all the marinade, coating the squash and tofu together. In all cases, season the squash and tofu with salt and pepper. Roast for 15 minutes, then turn the squash and tofu chunks over. In a small bowl, combine the remaining 3 tablespoons oil with the garlic and spoon this all over the squash and tofu. Return pan(s) to the oven and roast until the tofu is dark and the squash is completely tender, 10 to 15 more minutes. Remove from oven, scatter with sesame seeds and scallions, and squeeze lime juice over.

Ingredients: Squash 1 Tbsp. extra-virgin olive oil 1 Tbsp. white miso 2 tsp. pure maple syrup or brown sugar 1 tsp. regular soy sauce or tamari 1 small kabocha squash (about 2 lb.), peeled, cut into 1"-thick wedges, or 1 small butternut squash (about 2 lb.), peeled, cut into 1" pieces Broth and assembly 1 Tbsp. extra-virgin olive oil 1 (1") piece ginger, coarsely chopped 2 garlic cloves, coarsely chopped 4 cups low-sodium vegetable broth 2 Tbsp. white miso Kosher salt, freshly ground pepper 1 large bunch broccolini (8–10 oz.), halved crosswise, thicker stalks halved lengthwise 4 (5-oz.) packages wavy ramen noodles, preferably fresh Handful of cilantro leaves with tender stems Preheat oven to 400°F. Whisk oil, miso, maple syrup, and soy sauce in a small bowl until a thick paste forms. Place squash on a rimmed baking sheet and scrape dressing over; toss to coat. Arrange squash in a single layer and roast until fork-tender (it will be a little caramelized in spots), 25–30 minutes. Heat oil in a medium pot over medium-high. Add ginger and garlic and cook, stirring, 1 minute. Add broth and bring to a boil. Remove from heat. Set 8 roasted squash wedges (or about 2 cups if using butternut) aside for serving. Add miso and remaining squash to pot and blend with an immersion blender until mostly smooth; season with salt and pepper. (Alternatively, you can let broth cool slightly, then purée with sqush and miso in a regular blender.) Meanwhile, bring a large pot of salted water to the boil and cook broccolini until crisp-tender, about 3 minutes. Using tongs, transfer to a plate. Add noodles to same pot and cook according to packet directions. Drain and divide noodles among bowls. Ladle broth over noodles and arrange broccolini and reserved squash (cut in half if they are very big) on top. Scatter cilantro over.

resippy: 1x oven safe frying pan (mine is 9"). 1x glass measuring jar/beaker. 1 spoon, 1 turner. optional: whisk-mixer. preheat oven to 350f/180c. gently preheat pan on stove on low/med while you stir batter - throw some butter (or substitute) in there to heat. combine in your measuring beaker: 200ml milk (or substitute), tablespoonful of sugar, small pinch of salt, 1 egg (or, you guessed it, substitute) (advanced and completely optional: add just the yolk to the batter and beat the whites separately but you need to make another jar dirty for this so i don’t ever.) stir vigorously and then add about 3/4 to 1 cup flour and stir some more. (if you’re doing advanced, this is where you’d fold the beaten egg whites into the batter. increases fluffiness but again is not mandatory). once the butter’s foaming up in the pan, pour batter in. let brown on one side. flip the pancake and let brown on the other side. put in the preheated oven and bake 10 minutes. serve topped with whatever you like on your pancakes. recommendations: maple syrup, cinnamon, powdered sugar, nutella, jam, eck setra. edit: FRUIT!!!!!

ingredients 2 can chunk tuna, in water 1/4 c cornmeal 1 egg,beaten 1/2 onion,chopped DRAIN TUNA. MIX WITH CORNMEAL,ONION, EGG. PAD OUT INTO PATTIES AND FRY IN HOT OIL TILL BROWN ON BOTH SIDES.

ingredients 2 cans (280g) tuna 1 cup (90) rolled oats 2 eggs 1/2 large onion 2 garlic cloves 1/4 bunch chives 1/4 bunch parsley 1/2 tsp salt 1/4 tsp chili flakes or black pepper 2-3 tablespoons olive oil DIRECTIONS 1. Drain the oil (or water) from tuna cans. place in a large bowl. 2. Finely chop onion, chive and parsley. Crush garlic. Add to the bowl. 3. Place the oats into a food processor and process for 2 minutes. Add the oat flour to the bowl. 4. Add salt and chili flakes or black pepper. mix well. 5. In a small bowl beat eggs and add to the tuna mixture. Stir until well combined. Shape into patties. 6. Heat olive oil over medium-high heat. Cook the patties for about 3-4 minutes from each side. Or until golden brown. Transfer to a plate lined with paper towel to drain.

ingredients 3 tablespoons vegetable oil 1 small red onion, cubed half of a green and/or red bell pepper, cubed 2 cloves of garlic, minced 1 tablespoon cilantro, chopped 2 tablespoons tomato sauce 2 cubes of chicken bouillon (caldo de pollo) 1 pack of sazon (culantro y achiote) 1 teaspoon oregano 1/2 teaspoon adobo 1/2 teaspoon ground black pepper 1 can red or pinto beans, with liquid 3 cups water 3 cups rice Instructions In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo and black pepper for about 2-3 minutes until vegetables begin to release aroma. Add the beans with it’s liquid and water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot. Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes. Serve warm with a side of your choice.

2-3 Servings, Prep Time: 40 Minutes, Total Time: 40 Minutes 1/2 package Thai rice noodles 1-1/3 cup bean sprouts Optional 1/2 banana flower Optional 1-1/2 cup Chinese chives Optional 2 tablespoon cooking oil 2 tablespoons tamarind paste 2 tablespoon sugar 1 minced shallots 1 tablespoon preserved turnip Optional 1/3 cup extra firm tofu 1/2 lime 2 tablespoons peanuts Optional 1/2-1/4 lb shrimp Optional ground pepper 1/2 teaspoon ground dried chili pepper 3 cloves minced garlic 4 teaspoons fish sauce 1 egg Tips and Techniques By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out. Shrimp can be substituted or omitted. In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. For kids, omit the ground dried chili pepper. Tamarind adds some flavor and acidity, but you can substitute white vinegar. The type of super firm tofu or pressed called for this recipe can be found at most Asian groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like. If you decide to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark. The original Pad Thai recipe calls for crushed roasted peanuts. Thailand is hot and humid and storage conditions are often sub-optimal, so a certain fungus can grow on peanuts. This fungus is linked to cancer, so many people in Thailand avoid eating peanuts. One of the big challenges with Pad Thai's measurements is that the flavor densities and characteristics of the 3 core flavor ingredients: fish sauce, tamarind and lime juice vary greatly from brand to brand and purchase to purchase. Plus the salt content of your fish sauce, dried shrimp and preserved turnips will likely differ from ours. You will need to taste this as you're making it and keep the 3 flavors, salty, sweet and sour, in balance to your liking. Prepping Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. Getting the noodles just right is the trickiest part of making Pad Thai. Make sure that the noodles are submerged in plenty of water. Check out Tips and Substitutions for in depth explanations. By the time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy. Julienne tofu and cut into 1 inch long matchsticks. When cut, the super firm tofu/pressed tofu should have a mozzarella cheese consistency. You can fry the tofu separately until golden brown and hard, or you can fry with other ingredients below. Cut the Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together. Cooking Use a wok or a large cast iron pan. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. The peanuts can be toasted in the pan without oil as well. Add shallot, preserved turnip, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg into the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you get the right taste, add shrimp and stir. Sprinkle white pepper around. Add bean sprouts and chives. Stir a few more times. The noodles should be soft, dry and very tangled. Pour onto the serving plate and sprinkle with ground pepper and peanuts. Serve hot with the banana flower slice, a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top. As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more chili pepper or sugar at the table.

Ingredients 1 cup dried soybeans (meju kong) 4 Tbsp roasted pine nuts or any other nuts of your choosing 2 tsp roasted sesame seeds more for garnish salt to taste 1 small pickling cucumber, julienned 1 small tomato, sliced (or watermelon) - optional somyeon/somen (thin wheat flour noodles) - about 4 ounces per serving Instructions Rinse and soak 1 cup dried soybeans for 5 to 6 hours or overnight. (Yields about 2 to 2 1/4 cups soaked beans.) Add enough water to cover the beans, bring to a boil and cook for an additional 3 – 4 minutes. (Do not overcook.) Drain and place the beans in cold water to cool. Rub the beans with your fingers to remove the skins. Pour out the skins that rise to the top. Add more water. Repeat this process to remove as much as possible. In a blender, puree 1/2 of the cooked beans, 2 tablespoons of nuts, and a teaspoon of sesame seeds, if using, in about 2 cups of cold water as fine as you can. (The finer it is, the creamier the result will be.) Repeat with the remaining beans. Add water (no more than a cup) to adjust the thickness of the liquid. Run the puree through a fine strainer for a smooth milk-like texture, stirring with a spoon to force it through. (This step is optional.) Lightly salt to taste. Stir well. Refrigerate to chill. Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Drain again and rinse in icy cold water. Make serving size mounds. Place the mounds in a colander to drain. Stir up the solids settled on the bottom of the soy milk and pour over the noodles in a serving bowl. Garnish with the julienned cucumbers, tomato pieces and/or sesame seeds. Drop in a few ice cubes and serve very cold.

ingredients 2 to 6 slices of bacon diced (optional) 2 tablespoons butter 2 carrots diced 2 ribs celery diced 1 onion diced 2 cloves garlic minced 1 3/4 cup dried yellow split peas 2 to 4 cups of pork broth, plus enough water to make 8 cups of total liquid 2 bay leaves 3 teaspoons thyme 3/4 teaspoons salt 1/4 teaspoon pepper Maple syrup to drizzle (optional) DIRECTIONS If using bacon, begin by putting it into a large pot and frying until it begins to crisp ever so slightly Add the butter carrots, celery, onion and garlic; cook, stirring occasionally, until softened and golden, about 15 minutes. Stir in split peas, bay leaves, thyme, salt and pepper; cook, stirring, for 2 minutes. Stir in broth and water. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup is thickened, 1-1/2 to 2 hours. Discard bay leaves and serve with a drizzle of maple syrup if desired NOTES 15 min at high pressure plus 10 min release in the Instant Pot is infinitely simpler and more foolproof than cooking on the stovetop, and may even taste better; pressure cooker ratio is 6 cups stock to 2 cups split peas instead of using bacon you can use ham, plus frying in lard/bacon fat.

➤ spam-based recipe to try. unfortunately a video-only, with no captions, but it looks worth eating

ingredients 3 Potato boiled and peeled 1 Tbsp Oil 8 Curry Leaves (Kadi Patta) 1/2 tsp Mustard Seeds (Rai) 1/8 tsp Asafoetida (Hing) 1 Green Chili Pepper minced (optional) 4 cloves Garlic minced 1" inch Ginger minced 1/2 tsp Ground Turmeric (Haldi powder) ½ tsp Salt 2 Tbsp Cilantro finely chopped 1-2 Tbsp Lemon juice For Batter 3/4 cup Gram flour (Besan) 1/2 teaspoon Cayenne or Red Chili powder 1/2 teaspoon Salt 1/3 cup Water 1/2 tablespoon Oil Other Ingredients 8 Dinner rolls (Pav) 2 tablespoon Ghee or Butter 2 tablespoon Chili Garlic Chutney dry Mint Cilantro Chutney Tamarind Chutney 1. Preparing batter Mix all batter ingredients together to form a thick smooth paste. Let this batter rest until you prepare the stuffing. 2. Preparing stuffing Mash the boiled peeled potatoes using your hand or a potato masher. You want them broken down, but not mushy. In a pan on stovetop (or in the instant pot on saute mode), heat oil. Add the mustard seeds, curry leaves. Let the mustard seeds pop. Add asafoetida, minced green chili, ginger, garlic and saute for 30 seconds until the raw smell is gone. Add salt, turmeric, cilantro and then quickly add the potatoes. Mix well. Add lemon juice and mix well with the potatoes. Take the potato stuffing off heat and let it cool. 3. Preparing Vada Make small to medium sized balls with the potato stuffing using your hand. Brush oil on the air fryer grill pan. Mix the batter you prepared so it is smooth. Dip the potato balls in the batter, coat evenly and place them on the air fryer grill pan. Depending on the space you have add 4 or more at once, keeping space between the vada's. Set at 390°F in Air fryer for 14 minutes. Check half way through. Carefully remove the vada's from the grill pan. 4. Preparing vada pav While the vada are being prepared, apply a cut from one side on the pav (or slice them into 2 pieces). Heat butter on a pan and place the sliced pav on it. Lightly toast on one side and then turn to toast on the other side. Apply tamarind and green chutney on one side. Add some dry chili garlic chutney. Place the cooked vada in between the pav and press gently. Serve immediately. ➤ NOTE: according to tumblr, also add a 1/2 tsp amchoor powder to the recipe https://www.tumblr.com/seaglassandeelgrass/727307036100001792

ingredients 4 cloves garlic 1 small onion, quartered 1 can black beans, drained and rinsed 1/2 cup rolled oats ½ cup panko breadcrumbs, plus more for coating 1 egg 1 teaspoon salt 1 teaspoon pepper 1 large carrots, shredded 2 tbsp olive oil, plus more for forming patties Instructions In the bowl of a food processor, add garlic and onion and chop; add beans, oats, bread crumbs, egg, salt, pepper and pulse again until the mixture comes together to form a paste. Scrape mixture into a large bowl and stir in carrots; let sit for about 30 minutes or cover and refrigerate overnight. With oiled hands, divide the mixture into 5 equal portions. In a skillet over medium-high heat, add olive oil. Place remaining bread crumbs into a shallow plate and coat the burgers in the crumbs. Cook patties 2-3 at a time (do not crowd pan) and cook for about 2-3 minutes; flip over to brown the other side. Once they are browned on both side, place back on a platter and keep warm. ➤ sb at work said it looks really boring but is surprisingly delicious. also that you can replace the bread crumbs with extra oats

ingredients frozen chicken breasts garlic powder sage thyme bay leaves peppercorns salt onion carrot celery olive oil 1. put everything except the vegetables & oil into instant pot with water up to the max fill line. Set the instant pot to cook 45 minutes at high pressure, and let it release naturally for at least 10 minutes before releasing pressure. 2. dice up the vegetables finely, at a ratio of 2:1:1 for onion:carrot:celery volume. put the vegetables in a large frying pan with oil and cook at a low temperature until soft and well-cooked, without browning the vegetables. 3. shred the chicken, and mix the chicken, broth, and vegetables into a pot. bring up to a boil and simmer briefly to meld the flavours. add a few cups of extra water, and additional salt to taste.

10 ounces (283 g) spaghetti 1 red bell pepper, thinly sliced (130 g, approx. 1 cup) 2 large carrots, grated (150 g, approx. 1 heaping cup) 1 cup lightly packed green onions, finely chopped (40 g) 1 cup, lightly packed cilantro, finely chopped (40 g) 2 cups finely chopped or grated cabbage (300 g, use red, green or napa cabbage or a mixture) 1 tbsp minced ginger (10 g) 3 cloves garlic, minced (about 3 tbsp, 15 g) 1/2 cup (120 g) peanut butter 1.5 tbsp rice wine vinegar 1/4 cup low-sodium soy sauce 2 tbsp lime juice 2.5 tbsp maple syrup 1/2 tsp red pepper flakes or up to 1 tbsp sriracha sauce 2–4 tbsp water to adjust consistency Bring a pot of water to a boil stovetop. Cook pasta according to package instructions. While the pasta is cooking, chop all the vegetables and add to a large mixing or salad bowl. To make the dressing, blend all ingredients until smooth and creamy. Start with 2 tbsp of water and increase up to 5 tbsp to adjust the consistency. It should be fairly thick and creamy but still pourable. When the pasta is finished cooking, drain and rinse under cold water then add back to the pot with 3 tbsp of water and mix to coat. Add the pasta to the bowl with the chopped veggies. Top with the sauce and mix well. Serve right away topped with optional peanuts or cashews, sriracha and a squeeze of lime juice.

1.5 tablespoon oil use oil of choice 1 inch ginger 10 grams, chopped 2 large garlic cloves 7 grams, chopped 1 medium red onion 120 grams, sliced 3 stalks of green onion chopped 1/2 teaspoon cumin powder 2 teaspoons berbere spice adjust to taste 2 tablespoons tomato paste 3/4 cup red lentils 135 grams 2 cups vegetable broth divided 25-30 baby spinach leaves cilantro or parsley to garnish Press the saute button on your Instant Pot. Once it displays hot, add the oil and then add the chopped ginger, garlic, red onion & spring onion. Cook the onion, ginger and garlic for around 3 minutes until softened. Then add the cumin powder and berbere spice, mix well and cook for few seconds. Add the tomato paste, red lentils and stir for 30 seconds. Then add 1.5 cups vegetable broth and close the lid. Press the manual or pressure cook button and cook on high pressure for 6 minutes, with the pressure valve in the sealing position. Quick release the pressure and then press the saute button. Add the remaining 1/2 cup of the vegetable broth if desired at this point. I added the remaining 1/2 cup. Stir in the spinach leaves. Let it simmer for 1 minutes or until the spinach leaves have wilted. Serve this Instant Pot Ethiopian Lentil Stew with injera (the Ethiopian flat-bread) or plain rice! You may garnish it with cilantro or parsley.

3 Tbsp olive oil 1 medium onion, thinly sliced 4 garlic cloves, very thinly sliced 2 large, thick carrots (12 ounces), in 1/4-inch slices some of another vegetable Kosher salt ground black pepper 1/4 tsp red pepper flakes 3 Tbsp tomato paste 1 Tbsp brown sugar 1.5 cups vegetable stock 3 Tbsp red wine vinegar or sherry vinegar 1 tsp Worcestershire or soy sauce a bit of miso 1 15-ounce can chickpeas, drained and rinsed 1 bay leaf Heat oven to 350 degrees. If you have a Dutch oven or braiser that can go from stove to oven, start in this on the stove. If not, start with a wide, deep saute pan and transfer the mixture to a 3-quart (or 9×13-inch) casserole or baking dish for the oven part. Heat olive oil over medium heat and add onion; cook until softened. Add garlic and cook 2 minutes more. Add the carrots, black pepper, and red pepper flakes and cook for 2 more minutes, until they begin to glisten. Add tomato paste and brown sugar and cook until well-incorporated, 3 minutes. Add stock, vinegar, Worcestershire sauce, miso, chickpeas, and bay leaf and bring to a simmer. Once simmering, either cover tightly with a lid or pour into your baking dish and cover with a lid or tightly with foil and transfer to oven. Braise chickpeas and vegetables for 90 minutes. Remove from oven, discard bay leaf, and adjust seasonings to taste.

Mix together: 1/2 cup olive oil 1/4 cup honey 3/4 cup cider vinegar 1 Tbsp water Salt Pepper (can heat until honey fully dissolved) Add to sauce: 1 cup onion 1 cup green pepper 1 cup celery 1 can black beans 1 can lentils 1 can corn niblets (can drain excess juice) Store in fridge up to 3 weeks. Eat with tortilla chips.

Tools you’ll need: Working Stovetop Clean Pan and lid Pan-safe spoon or spatuala Cup, Like for drinking out of Ingredience: Arborio Rice but really you can use any short or medium-grain rice, and if you don’t care about the risotto gooey texture, you can use any damn rice you want. You can even use farro, because that’s what you had in the pantry and can’t be arsed to go to the store. Chicken Broth or chicken bullion and water. Some kind of cooking oil or butter Pre-chopped or Dehydrated Onionchar- dried or fresh thymechar- fresh or dehydrated mushroomschar- Everything with a char- can be bought fresh and frozen for later, or use the dehydrated version, whatever is convenient. Those frozen pre-cooked chicken breast things, cut into 1-inch-ish chunks Swiss cheese. The pre-sliced/or shredded and bagged stuff. Salt and pepper to taste Yes, that’s a lot of ingredience. This is like. Lazy Cooking 201. this recipe also makes a shitload of food that reheats well for lunch and dinner tomorrow. How Do: Decide how much you want to make. the ratio is: for every 1 frozen chicken breast, use: ½ of your drinking cup of rice, cheese, cooking fat and mushrooms ¼ drinking cup onions and thyme if using fresh/frozen, or ¼ inch if the dried stuff. 2 drinking cups chicken broth 1 drinking cup water. Once you’ve decided how much you’re going to make, gather all ingredients and tools together and make sure everything is clean. pan on stove, put your oil or butter in. When the oil is hot, add the rice and swirl it until the oil coats the rice and let it toast a bit until it’s a bit brown. Add mushrooms, thyme, onion and chicken. You don’t even need to defrost anything. Once all the frozen stuff is mostly thawed or the dried ingredients are fragrant, add 1 drinking cup of chicken broth. Stir so everything is wet, put the lid on the pan, and leave it for 5-7 minutes. Sit down. Fuck around on your phone, watch youtube, whatever. after 5-7 minutes, add 1 drinking cup of water, stir again, and leave it for 5-7 minutes. repeat this liquid-5 minutes-liquid, using 2 parts broth to 1 part water until the rice is fully cooked and sort of making it’s own sauce. you really don’t need to stir it constantly. Once the rice is cooked, take the pan off the heat, pull the stems of the thyme out if using fresh/frozen, and add the cheese. Stir one last time, and eat as much as you want. This isn’t the easiest recipe. but it’s something filling and nutritious that tastes good and you won’t have to cook again tomorrow, so for a day you’ve got a little extra and want to do more? this is pretty good.

Dice two onions, sautee with some olive oil and sesame oil until translucent Add 6 cups chicken broth and 3/4 cups rice Flavour with garlic, ginger, fish sauce, and soy sauce to taste Dice 4 small breakfast sausages and stir in Pressure cook on high for 30 min, then let depressurize naturally Stir in 1 cup of defrosted frozen corn kernels and a garlic mustard cube Top with diced cilanto and a touch of rice vinegar, enjoy

4 cups chicken broth 1 medium onion 2 cloves garlic One 1-inch piece fresh ginger 1 1/2 pounds carrots (5 large) 1 Tbsp olive oil 1/4 tsp ground allspice 1/2 cup unsalted roasted cashews 2 tsp honey 1/4 tsp ground pepper Chop the onion and mince the garlic and ginger. Slice the carrots into 1/4-inch-thick coins. Heat the oil in a medium pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and ginger and cook for 1 minute more. Stir in the allspice and cook for 30 seconds. Stir in the carrot coins, then add the chicken broth, and simmer until the carrots are tender, 8 to 9 minutes. Remove the pot from the heat, stir in the cashews, honey, and pepper, and then puree the soup in 3 batches in a blender until smooth. (Alternatively, use an immersion blender.)

Ingredients Crust 2 cups (240g) white flour 3/4 tsp salt 1/2 tsp instant yeast or active dry yeast 3/4 cup (170g) lukewarm water 1 Tbsp (13g) olive oil plus 1 1/2 Tbsp (18g) olive oil for the pan Topping 6 ounces (170g) mozzarella, grated 1/3 to 1/2 cup (74g to 113g) tomato sauce or pizza sauce freshly grated hard cheese (e.g. Parmesan, Asiago, Romano) and fresh herbs (oregano, basil, thyme) for sprinkling on top after baking, optional Place the flour, salt, yeast, water, and 1 Tbsp (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl. Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl. After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold. Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule. About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 Tbsp (18g) olive oil into a well-seasoned cast iron skillet. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well. Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. At this point the dough should reach the edges of the pan; if it doesn’t, give it one more 15-minute rest before dimpling/pressing a third and final time. Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan. About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). Preheat the oven to 450°F. When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust, no bare dough showing; this will yield caramelized edges. Dollop small spoonfuls of the sauce over the cheese; laying the cheese down first like this will prevent the sauce from seeping into the crust and making it soggy. Sprinkle on the remaining mozzarella. Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use the visual cues and your own preferences to gauge when you’ve achieved the perfect bake. Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy. Serve the pizza anywhere from medium-hot to warm. Kitchen shears or a large pair of household scissors are both good tools for cutting this thick pizza into wedges. Want to add your own favorite toppings beyond red sauce and cheese? Vegetables or meats should be cooked before arranging them in a single layer atop cheese and sauce. Feel free to experiment with other sauces, too; pesto or white sauce are great alternatives to tomato. One hint: To avoid potential sogginess, stick to the same quantities and layering process for sauce and cheese listed above.

1/2 cup fish sauce 1/3 cup sugar 1/4 cup distilled white vinegar ½ cup water 2 cloves garlic, minced 1 or 2 Thai chiles, stemmed freshly ground black pepper to taste Can be used fresh or refrigerated up to one week ➤ good on a cold rice-noodle-and-cabbage salad, or on hot rice and egg, and probably lots of other stuff!

2 pounds tomatoes (6 medium or 4 large) 1 medium eggplant (1 pound), diced into ½-inch cubes 1 large bell pepper (about 8 ounces), cut into 3/4-inch squares 1 medium-to-large zucchini (about 16 ounces), diced into 1/2-inch cubes 5 tablespoons plus 1 teaspoon extra-virgin olive oil, divided 3/4 teaspoon fine sea salt, divided, more to taste 1 medium yellow onion, chopped 4 cloves garlic, pressed or minced 1/4 cup chopped fresh basil 1/4 teaspoon red pepper flakes, more or less to taste 1/4 teaspoon dried oregano Freshly ground black pepper, to taste Preheat the oven to 425 degrees with one rack in the middle of the oven and one in the upper third. Blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside. Chop the zucchini, eggplant, and pepper. On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside. On the other baking sheet, toss the bell pepper and zucchini with 1 tablespoon of olive oil and 1/4 teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes. Meanwhile, warm 2 tablespoons of the olive oil in a large soup pot over medium heat. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes. Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes and reduce the heat to maintain a gentle simmer. Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack. Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce. Let the zucchini and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld. Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil, and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt and black pepper.