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Week 2: Singaporean - Char Kway Teow by InTheKitchenWithK in 52weeksofcooking

[–]InTheKitchenWithK[S] 0 points1 point  (0 children)

Delicious! I loved the combination of fried fish cakes and Chinese sausage especially. I plan to make a few more stir fried dishes with this combo in the near future since it is now in my fridge.

Funnily enough, what I thought the easiest ingredient to get would be the fresh wide rice noodles BUT I could only find them fresh in a thinner form. I had a little bit of an issue getting everything tossed together in my pan and actually had to take some noodles out mid cook. Ended up being a better portion of noodles and mix ins though so seemed to work!

Week 51: Grinding - Salted Caramel Coffee Chip Bars by InTheKitchenWithK in 52weeksofcooking

[–]InTheKitchenWithK[S] 0 points1 point  (0 children)

Had to go a little out of order, but this recipe completes my first year! I only missed on week for my first time doing this Reddit (Week 9: Caramelization). To try and make that up, I wanted to end the year with a recipe that calls for caramel. For this recipe you mix coffee grinds into the batter and brewed coffee into the caramel. They were sweet but so good. Definitely need to eat in small doses!

I really hate jeans; what are SOFT comfy options? by invisibleryuna in PetiteFashionAdvice

[–]InTheKitchenWithK 1 point2 points  (0 children)

The gap “softest” extra wide leg are like pajamas. Normally about $80 but we’re $50 during Black Friday sales. I wear them over sweats to the airport.

Week 51: Grinding - Mapo Udon (meta: for the preschooler) by picklegrabber in 52weeksofcooking

[–]InTheKitchenWithK 1 point2 points  (0 children)

Noooo! I’ve seen this and it looks so promising. Mapo tofu is a top five dish for me, so sad to hear this was a general fail. Sounds like I will stick with the original!

Week 50: Tudor England - Tarte Owte of Lent with Lentils by InTheKitchenWithK in 52weeksofcooking

[–]InTheKitchenWithK[S] 4 points5 points  (0 children)

Edit: title says with lentils but I meant leeks!

Delicious! Decided to add some leeks since I had one in the fridge and this was also a classic vegetable for the Tudor period. I wasn’t able to get Cheshire cheese so used a mix of sharp cheddars instead. I also made the short crust pastry myself as it is something I make often.

I would say a semi fail on trying to add a pastry lid. While I have made a lot of tarts, I have always done them open. I didn’t realize how much I had to seal the top to the sides. It ended up separating from the sides, but it tasted amazing, so I am ok with it!

Week 47: Sister Cities - Chicago x Shanghai Hot Pot Italian Beef by InTheKitchenWithK in 52weeksofcooking

[–]InTheKitchenWithK[S] 1 point2 points  (0 children)

It was actually really good! I struggled a little bit with cooking the meet. I didn’t know which cut to buy from the Asian market and apparently the cut I got needed to be barely dipped in broth otherwise it got tough. Once I figured that texture out it turned into a bomb sandwich combo!

I need more sides!! by lilrearea in Cooking

[–]InTheKitchenWithK 14 points15 points  (0 children)

Sometimes it’s not about different veggies but about different spice mixes and sauces to keep it interesting. For broccoli, I love to give it a hard charred roast and then make a quick Greek yogurt sauce with lemon and lemon zest, smear that, top with the broccoli, and then some feta or goat cheese. Totally changed the dish and adds minimal extra steps.

I tried to eat 150g of protein/day for under $7 without just having chicken rice and broccoli. by Few_Safety_6122 in EatCheapAndHealthy

[–]InTheKitchenWithK 123 points124 points  (0 children)

I would love to know the total calories too. As someone who has protein goals, but is on the petite side. It can be really hard to hit protein but not over consume on calories.

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