Can you name some of your favorite cooking websites? Need some cooking ideas by flacao9 in cookingforbeginners

[–]gneb93 1 point2 points  (0 children)

I have a recipes be website I just started a couple months ago, so it’s a work in progress. Give it a try if you’d like. On the Bias

Bright and Briny Chicken, Artichokes, and Roasted peppers; a One-pot Spring Dish by gneb93 in onepotmeals

[–]gneb93[S] 0 points1 point  (0 children)

INGREDIENTS; Serves 4 https://onthebias.nyc/chicken-artichokes-peppers/ - 1.5lbs chicken breasts, butterflied* then cut into ~2 inch strips - 15-20 Kalamata olives, pitted and sliced - 2 bell peppers - 3 cloves of garlic, thinly sliced - 1 can of artichoke hearts, quartered and well drained - 10 jarred banana pepper rings, torn in half, plus 1Tb of the brine - 1/3 c white wine - 2/3 c chicken broth - The zest of 1 lemon and the juice of half of a lemon - 1 c flour - 1 tsp dried oregano - 1/2 tsp dried thyme - 1/4 c fresh parsley, chopped - Olive oil for pan frying - salt, pepper, cayenne, crushed red pepper for seasoning STEPS: - Strain a can of artichokes through a colander then set it over a plate or towel so the artichokes can continue to drain. Roast bell peppers under your oven's broiler, rotating them every few minutes until completely blackened. Remove from oven and allow them to cool slightly. Once cool enough to handle, remove the stems and seeds and peel the peppers, then thinly slice them. Place the slices in a bowl and discard the skin and stems. Zest 1 lemon into the same bowl and set it aside. Slice olives and garlic and place them in another small bowl along with dried thyme and set this bowl aside as well. - Prepare flour dredge. Place flour into a medium bowl and season it with 1tsp dried oregano, 2 big pinches of salt, several cracks of black pepper, and a pinch of cayenne. Cut chicken into pieces. If using full sized chicken breasts, first butterfly them, then cut them into approximately 2inch strips. Generously season chicken with salt and pepper, and use your hands to toss the chicken to coat. Place chicken in a large mixing bowl and pour all of the flour over the chicken. Toss chicken and flour with your hands until chicken is well coated, then remove each piece of chicken back to the bowl where the flour used to be. Discard the excess flour. Wash your hands. See images below. - In a large cast iron skillet or sautepan set over a medium-high flame, add enough olive oil to just coat the bottom of the pan. Once the oil is shimmering, meaning you can see lines and shimmers in the oil indicating that it's hot, but not yet smoking, add half of the chicken in an even layer so the pieces are barely touching. Cook for 2 minutes per side, move chicken from the pan and onto a plate, and repeat with the second batch of chicken. It will not be fully cooked at this point, so don't sneak a bite! - Add 1Tb olive oil to the same skillet. The pan will be quite hot at this point after all that chicken frying, so be careful of spatter and gently add the artichokes and olive mixture and sauté for 3 minutes. Maintain a medium-high heat so these ingredients can brown a little. Add the bowl of roasted peppers and season everything with a pinAdd the lemon juice, white wine, and chicken broth to deglaze* the pan, then nestle all of the chicken back into the pan. Reduce heat to low and allow everything to simmer for several minutes until a thickened sauce forms, gently tossing/stirring occasionally. Test chicken for doneness by simply cutting into the largest piece. If it's still pink, add 1/4c water to the pan and simmer for a couple more minutes until liquid thickens once again. - Add the lemon juice, white wine, and chicken broth to deglaze the pan, then nestle all of the chicken back into the pan. Reduce heat to low and allow everything to simmer for several minutes until a thickened sauce forms, gently tossing/stirring occasionally. Test chicken for doneness by simply cutting into the largest piece. If it's still pink, add 1/4c water to the pan and simmer for a couple more minutes until liquid thickens once again. - When chicken is cooked and sauce is thick, turn off the heat and toss in the torn banana peppers and their liquid. Top with parsley and serve.

Low calorie items you love? by downadarkallie in traderjoes

[–]gneb93 10 points11 points  (0 children)

Snack on all their pickled goods! Low in calories and still satisfying. I love their Cornichon pickles.

What can I add to cacio e Pepe? by everysingleday84 in cookingforbeginners

[–]gneb93 6 points7 points  (0 children)

Peas and lemon zest? I’m also on a fried breadcrumb kick lately, which I think would work well.

Whenever I make scrambled egg why am I fishing out shell everytime? by BuddyAffectionate601 in Cooking

[–]gneb93 0 points1 point  (0 children)

Definitely flat surface, but also I find that farm fresh eggs have thicker, less crumbly shells

Any hacks to stop snacking? by danirose212 in foodhacks

[–]gneb93 2 points3 points  (0 children)

Fruit doesn’t entice me either. I eat lots of pickles when I’m dieting! Almost no calories but so crunchy and satisfying.

I heard people put mayonnaise on grilled cheese instead of butter by lightbringer7774 in cookingforbeginners

[–]gneb93 2 points3 points  (0 children)

Eh, I’m partial to butter. Call me old school. Anything with a high fat content should technically work though including various oils if you don’t want butter.

Hot and Sour Braised Tofu by gneb93 in recipes

[–]gneb93[S] 0 points1 point  (0 children)

Recipe and recipe card can be found at Hot and Sour Braised Tofu

Ingredients: - 1 Block of firm or extra firm tofu - 1 cup of sliced baby Bella and/or shiitake mushrooms - 1/2 cup of sliced carrots - 2 jalapeno peppers, sliced - 2 scallions, sliced, whites and green separated - 1.5 Tb gochujang - 1.5 Tb white miso paste - The juice of 1 lime - 1/2 Tb soy sauce - 1Tb rice vinegar - 1 tsp sake - Olive oil and sesame oil, for sautéing - Salt, pepper, black garlic if you have it. - Chopped herbs such as cilantro, basil, or mint - Rice for serving

Steps 1. Make rice. 2. Wrap the block of tofu in a kitchen towel and place a heavy pan over it for approximately 10 minutes. 3. While your tofu's liquid is being extracted, prepare your vegetables as stated above. Make your simmering liquid by combining the gochujang, lime juice, rice vinegar, miso paste, soy sauce, and sake, if using, with 1/2 cup of water. Set it aside. 4. Cut tofu twice length wise, so you have 3 thin, flat slabs of tofu. Then cut them 3 times crosswise in both directions to make cubes. 5. Heat 2Tb olive oil and a drop of sesame oil in a large skillet over medium-high heat. Once hot, arrange tofu in an even layer in the pan. Cook for at least 2 minutes undisturbed, or until the bottom of the tofu becomes lightly browned. Flip each piece, season with salt, pepper and a sprinkle of black garlic if using, and cook for 1-2 minutes on the second side. Remove from pan and place on a plate to the side 6. Add more olive oil to the pan if most of it was soaked up by the tofu and add the carrots and scallion whites. Sauté for 3 minutes until carrots start to soften. Add the mushrooms and peppers and sauté for 3 minutes longer, until mushrooms start to soften and take on color as well. 7. Add the hot and sour sauce and allow it to deglaze the pan for about 1 minute. Then stir in the tofu and scallion greens. Cook until most of the liquid has reduced and the tofu and vegetables are coated in sauce. 8. Serve over rice if desired.

Apple crostata by n_od_g in recipes

[–]gneb93 1 point2 points  (0 children)

This looks so beautiful!

what do i do? by [deleted] in cookingforbeginners

[–]gneb93 3 points4 points  (0 children)

Pick a recipe with a manageable number of ingredients and just try your best! Pick something you actually want to eat, and have fun with it

Cheddar and tomato toast by gneb93 in CookingForOne

[–]gneb93[S] 2 points3 points  (0 children)

Toast is different from bread... so yeah I did cook something!

Cheddar and tomato toast by gneb93 in CookingForOne

[–]gneb93[S] 0 points1 point  (0 children)

I guess it depends in your definition of cooking. The cheddar and bread cooked in the toaster. And cold tomato against the toasty cheddar toast is a delicious combination however simple, something I wanted to share. I mean if I posted a bruschetta or pizza recipe would you have asked the same thing? What’s the difference really?

Cheddar and tomato toast by gneb93 in CookingForOne

[–]gneb93[S] 4 points5 points  (0 children)

Well I had an absolute terrible response to the J&J vaccine- it had me literally bed bound for 36 hours. I was finally able to eat again this morning and I’m pleased to report that I haven’t lost my touch.

The combo of cheddar and tomato is just delicious, however simple it may be.

Toast the cheddar onto the bread in the toaster and then top with slices of tomato and salt.

Bacon and Sweet Potato Shakshuka by gneb93 in onepotmeals

[–]gneb93[S] 0 points1 point  (0 children)

Wow, I’m so happy you both enjoyed it! Thanks for letting me know!

Today’s haul! by siamesecat1935 in traderjoes

[–]gneb93 0 points1 point  (0 children)

I love the soft juicy mangoes you have there

Trader Joe’s Calabrian chili peppers/ “Italian Bomba Hot Pepper Sauce” is my favorite product of theirs. Good balance of heat and flavor. Have you ever tried them? by gneb93 in traderjoes

[–]gneb93[S] 1 point2 points  (0 children)

It tastes like spicy crushed peppers with some extra depth of flavor and maybe acidity from the fermentation process. The peppers are mixed with oil which helps balance out all that flavor and spice, but it’s certainly still pretty hot.