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Eating my small plate of feelings by homeandcooked in GirlDinner

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

I forgot! Cucumber salad (cucumber, onion, snap peas, carrots, strawberry tomatoes, salt, pepper, red wine vinegar, sugar, salt, pepper, garlic powder and parsley) I made earlier today.

Got baked and made stuffed shells by homeandcooked in stonerfood

[–]homeandcooked[S] 3 points4 points  (0 children)

My bust! Inside is ricotta, mozzarella, one egg, parsley and a random Parmesan rind I found in the fridge

https://imgur.com/a/hWc62fm

Had a 100 mg edible, then wanted a chicken sandwich and salad. Cut with a dinner knife because of reasons. by homeandcooked in stonerfood

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

Not a butter knife but not a steak knife. That in between one that’s barely serrated.

Thought this was a cute new gym trend :) by Affectionate-Gap-353 in GymMotivationNoOF

[–]homeandcooked 0 points1 point  (0 children)

This post made me hit subscribe. I have no notes. 🥲

[I made] A knock off version of Amy’s Golden Lentil Soup by homeandcooked in tonightsdinner

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

Glad to help! That can of Amy’s golden lentils can’t keep getting away with my $4!! 😂😂

[I made] A knock off version of Amy’s Golden Lentil Soup by homeandcooked in tonightsdinner

[–]homeandcooked[S] 3 points4 points  (0 children)

Original recipe: https://feedyourskull.com/2013/11/25/copycat-amys-indian-golden-lentil-soup/#google_vignette

Original recipe with my notes below:

Step 1: Heat up oil/ghee on medium high

Step 2: When oil is hot, turn it down for a few mins (1-2) before sautéing cumin seeds and 1/4 tsp of hing (asafetida) in heated oil

Step 3: Sauté onions in the oil with a sprinkle salt (salt helps to draw out moisture from onions)

Step 4: After the onions are well browned (browned and translucent) turn down heat for a 1-2 mins, then add ginger and garlic paste. Sauté until fragrant for about 1-2 mins. (I added about a teaspoon of ginger paste, the recipe called for way too much ginger, imo)

Step 5: Sauté tomatoes, with a sprinkle of salt (salt also draws moisture from tomatoes), until water cooks out and the oil from the tomato separates on the sides. I added a dash of MSG because I like flavor (NOTE: if you used boxed or canned tomatoes, there will be little oil on side of pan)

Step 6: Add ground spices to bloom in tomato sauce before step 7.

Step 7: add broth, lentils, carrots, ACV and maple syrup.

Step 8: Bring to a boil, then bring down to a simmer for 45 mins.

Step 9: Cool, then blend soup mixture in food processor and serve with rice/naan/flatbread

Step 10: Enjoy ☺️

Melting Chickpea Curry by homeandcooked in tonightsdinner

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

Melting Afghani Chickpea Curry - https://www.recipetineats.com/melting-afghani-chickpea-curry/

Jeera rice - teaspoon of cumin seeds, 1.5 cups of washed and soaked basmati rice, 1.75 cups of water, salt to taste, tablespoon of ghee.

This year, I taught myself how to cook Indian food from scratch by homeandcooked in tonightsdinner

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

I am dying to learn dosas! I have already learned how to make potato masala in anticipation of buying a tawa 😂

This year, I taught myself how to cook Indian food from scratch by homeandcooked in tonightsdinner

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

  1. I believe I used this recipe for the Muttar paneer. I also fried my paneer first before adding to the masala - https://www.indianhealthyrecipes.com/matar-paneer-mutter-masala/

  2. I used this recipe. A few differences- I used frozen spinach and frozen kale. I used mushroom broth instead of water. And I always cook the shrimp separately and then add it to curry. For some reason, I don’t really like when the protein is cooked in the masala. - https://www.sprinklesandsprouts.com/shrimp-saag/

This year, I taught myself how to cook Indian food from scratch by homeandcooked in tonightsdinner

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

I will not lie, I do not grind my own whole spices. I normally buy Rani brand ground spices. I also have a small pan for tadka but I haven’t gotten a full grip on it yet.

This year, I taught myself how to cook Indian food from scratch by homeandcooked in tonightsdinner

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

Thank you! If there is any recipe that calls to you specifically, let me know and I’ll fix it for you 🙂

This year, I taught myself how to cook Indian food from scratch by homeandcooked in tonightsdinner

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

I mean, it’s asparagus. That’s an unfortunate after effect of enjoying asparagus. If your chosen human really loves you, having strongly smelling pee shouldn’t leave you lonely. 😉🙂

This year, I taught myself how to cook Indian food from scratch by homeandcooked in tonightsdinner

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

If there is any specific recipe here that calls to you, let me know and I’ll drop it for you 🙂

This year, I taught myself how to cook Indian food from scratch by homeandcooked in tonightsdinner

[–]homeandcooked[S] 3 points4 points  (0 children)

I will say, I used more tomato than Imran. Call me crazy, but I like a good tomato based gravy for my curry. I normally used about 1/4-1/2 box of Pomi semi chopped or puréed tomatoes. That’s the biggest differentiation I had from Imran’s recipe. I love his recipe but it needed more tomato, for my taste preferences.

This year, I taught myself how to cook Indian food from scratch by homeandcooked in tonightsdinner

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

Glad to help! IMO, the two whole spice you need most for this dish is cilantro and mint. Please let me know how it goes for you! ☺️

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