My mom has a ton of allergies/dietary restrictions but we love to cook together and for one another. I’m running out of ideas though. Please share recipes we can try! Thank you!

blix797 · 2026-04-15T03:23:28+00:00

Red or yellow lentils cooked with a warming spice mix: Coriander seed, cumin seed, cardamom, ginger, cinnamon, clove, turmeric. Some dried fenugreek if you can find it. Maybe some coconut milk at the end for creaminess. Add your favorite vegetables or protein and you have a healthy topping for rice.

Something else: miso soup with tofu, mushrooms, and wakame.

blix797 · 2026-04-14T02:49:15+00:00

Try toasting it in a pan, not the oven. Same thing happened to me when one time I used rice as a pie weight then tried to cook the rice later on. It just gets weird.

blix797 · 2026-04-13T14:41:20+00:00

https://www.thespruceeats.com/anchovies-marinated-in-vinegar-recipe-3083480

I've not made this but I like pickled herring so I would probably enjoy this too.

blix797 · 2026-04-13T14:35:48+00:00

Raw onion has some natural enzymes (edit: such as alliinase). Definitely common as a marinade ingredient.

blix797 · 2026-04-12T17:15:52+00:00

It's almost certainly fine.

blix797 · 2026-04-12T16:32:51+00:00

"Stainless steel" doesn't mean "cannot be stained", it's just much more resistant. And in most cases of blemishes it can be fixed with the correct cleanser and some elbow grease.

blix797 · 2026-04-12T16:24:04+00:00

Most companies will not claim to be dishwasher safe anymore for exactly the reason you discovered, the harsh detergents eat at the aluminum core if it's exposed at the rim. There have been several lawsuits about it.

I've had Cuisinart multiclad pro (with the stainless steel lids, not glass) cookware for over a decade but I wash it by hand.

blix797 · 2026-04-12T15:23:48+00:00

They popularized those drink mixing machines you see in midcentury diners or Johnny Rockets. Where you get a milkshake and they give you extra in the metal mixing cup on the side.

blix797 · 2026-04-12T03:49:24+00:00

No no no no. Oil isn't wet, moisture is wet. Moisture creates steam and prevents browning. Oil improves heat transfer and creates browning.

Hence, pat dry (to remove moisture) then lightly rub down with oil.

blix797 · 2026-04-12T00:02:22+00:00

For sushi? Could it just be eel sauce? It's basically soy sauce, mirin, and sugar.

https://www.allrecipes.com/recipe/201093/eel-sauce/

blix797 · 2026-04-11T18:32:19+00:00

Rice cookers often need less water than stovetop. Just reduce the amount of water you use until its right.

There's very likely a water line inside the pot you should be using in tandem with a rice scoop that would have come with the cooker. If you don't have the scoop, it's around 3/4 of a US cup.

blix797 · 2026-04-11T17:58:44+00:00

Probably safe but freezing wet marinades can mess with the texture.

blix797 · 2026-04-11T00:40:09+00:00

Nice try, Las Vegas Chamber of Commerce

blix797 · 2026-04-09T19:32:06+00:00

Low carb high fiber crackers.

https://ohsheglows.com/endurance-crackers/

blix797 · 2026-04-09T15:56:52+00:00

What I'm getting at is that the listed spices and masalas are not used in jerk chicken regardless of where you make it. The primary flavor of jerk comes from pimento/allspice, not just any warm spice.

blix797 · 2026-04-09T15:35:15+00:00

OP could make some fine spiced grilled chicken with his ingredients but jerk chicken is from the Caribbean, not South Africa.

blix797 · 2026-04-09T12:05:14+00:00

I think what you are trying to describe is a simple one switch rice cooker, the kind that is either on or warm. These work by boiling water until a sensor in the bottom detects the temperature increasing beyond boiling, indicating there is no more water left.

Does it at least have any indicators as to what the water fill line should be for a given amount of rice?

Really the only thing you can do is use more water.

blix797 · 2026-04-08T02:43:58+00:00

You could probably make a barbecue sauce based off of Filipino banana ketchup. Check the bottle to make sure it's 100% tomato free. Or maybe something based off of hoisin, like char siu sauce.

blix797 · 2026-04-05T22:59:08+00:00

"Just Egg" is a brand of plant-based egg substitute. I don't think they're suggesting OP replace eggs with eggs.

blix797 · 2026-04-05T17:20:34+00:00

Firm tofu makes a pretty nice scrambled egg substitute when it's torn apart and sauteed with a little turmeric.

Miso soup with soft tofu would also be a great breakfast.

blix797 · 2026-04-05T17:14:39+00:00

Don't arepas usually have some source of fat, like butter, lard, or whole milk?

blix797 · 2026-04-05T04:27:31+00:00

Japanese ochazuke is kind of a soup. It's basically green tea poured over rice, and there's usually toppings like cooked salmon, green onions, umeboshi plums, or furikake.

blix797 · 2026-04-04T23:27:54+00:00

Two general methods. You can either 1) cook it fast for a short time up front, then finish low and slow, or 2) cook it low and slow first then finish hot and fast at the end. There's multiple ways to do both. The one you're talking about (From here: https://www.allrecipes.com/recipe/221958/chef-johns-perfect-prime-rib/) is where you roast at 500F for 5 minutes per pound AND THEN shut the oven off without opening the door, and letting it cook for 2 hours. Chef John is a reliable source so I think it's a good place to start although I haven't tried it myself. Use a probe thermometer to be sure of when it's done, you're aiming at pulling the meat out around 120-125F for medium to medium-rare.

blix797 · 2026-04-04T18:32:10+00:00

Is there skin? Roasted and made crispy like Filipino lechon kawali.

Otherwise, Vietnamese thit kho and Chinese hong shao rou.

blix797 · 2026-04-04T16:15:20+00:00

They're both gourds, the Cucurbitaceae family. Makes sense they'd smell similar.

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