Deep dish pizza recipes?
Does anyone have any good deep dish pizza recipes? Specifically for the crust? The craving has struck again for a Chicago deep dish and as there is no deep dish to be found in the land of flat crusts, I am in need of recipe suggestions.
Moving with Housplants
I’m moving internationally in the next few months, and am coming to realize I have never moved with plants! Is it possible to move with my plants? I imagine I have to consider things like quarantine and such, but I have a snake plant that I basically raised from the dead and have had for seven years so the idea of leaving him behind makes me all kinds of sad. Do I need to just gift them to other plant moms?
WHAT omg i had no idea!! That makes me so happy, i thought i was going to have to buy all new pans when i upgraded and just make some thrifter very happy with my old ones. Holy crap, thank you stranger!
Induction cooktops conduct heat via magnets, so they require metal on the pans. The le creusets are enameled cast iron so I don’t think they’ll work on an induction top. I believe they technically can, but I can’t imagine the conduction would be as strong through the enamel coating.
My le creusets! I have a braising pan and a Dutch oven and honestly they’re just perfect. Use them for nearly every meal, have had them for about 7 years now and got the Dutch oven as a gift. Not sure what I’ll do when we someday upgrade to an induction stove top… cry, I guess.
Equally loved is my Zojirushi rice cooker. I make rice daily and literally nothing else I’ve ever had can compete with it.
Marinara Ingredients: Oil Onions Crushed tomatoes Italian seasoning Pasta (+water for cooking) Instructions: Make pasta according to instructions, sauté onions in pan, add tomatoes and seasoning, simmer for a bit, add pasta noodles. Tasted better than anything pre made, easy to make right for beginners, and can grow with your skill. Add toppings like cheese, replace pasta water with chicken stock, add a bay leaf, add a dash of sugar and a little sliver of butter… I didn’t include garlic because of minimizing ingredients and the onion is more important for texture but garlic (fresh minced or bought in the little jars) can go a long way to improving this.
Lemon basil pasta Ingredients: Lemon juice (fresh squeezed is great in the winter, but honestly just a bottle of it works fine. Obviously you get the quality you pay for) Butter Pasta (+water for cooking) Basil Onion Instructions: Add butter to pan, melt it up till it’s all bubbly and delicious, add onions and sauté. Once those are nice and soft, add pasta noodles, basil and lemon juice. Pro tip: add a little of the water from your pasta. The starches help thicken the sauce. Just like a tablespoon at a time. Or don’t and it’s still good.
This one’s also easy to make, improved by garlic and chicken stock, and can grow with you. I like to add asparagus, bell pepper, garlic and sometimes finish it off with some arugula and fresh grated parm.
Better instant noodles Ingredients: Instant ramen packet Egg Green onion Tofu (or a protein of your choice, I like tofu) Instructions: Take a ramen packet, cook in a shallow pan with a little less of the water. Cube or thinly slice your tofu, slice your green onion how you like and add it on top. Once noodles soften, crack an egg on top, place a lid on the pan and turn the heat down a bit. Cook until the egg is the doneness you like. Eat directly out of the pan over the stove at 4am like a goblin.
Idk if you count salt and pepper as ingredients but I would recommend cooking with both.
Happy cooking!
So the old fashion was peloton mezcal, st. george coffee liqueur, Chinese five spice and orange bitters and the watermelon margarita was sotol por siempre, rayu mezcal, basil, agave, fresh watermelon & lime juice, citrus salt!
Mezcal Old Fashion and a Watermelon Lavender Margarita
Found a fun place called the Ghost Donkey. I can’t remember the exact brands, but they were tasty!
Edit: found the ingredients!
Old fashion had peloton mezcal, st. george coffee liqueur, Chinese five spice and orange bitters
The watermelon margarita has sotol por siempre, rayu mezcal, basil, agave, fresh watermelon & lime juice, citrus salt
Yeah, the latter is how it was explained to me. Like, literally break up with the person you love to see if they’ll fight for you to take them back. Or push them away and wait a few years to see if they magically reenter your life or something. Crazy, I think some people believe they live in a hallmark movie
“If you love something set it free, if it comes back it’s meant to be.” Nearly cost me the best relationship of my life because I was a dumb, impressionable kid that believed in wise sounding words. If you love something, hold on to it. Work for it. Don’t let it go just to “see if it comes back”.
Same could probably be said for just about any seemingly wise sounding sayings.
Oh, cool! I’ll have to keep my eyes peeled for it.
Can’t speak for all women, but I (and I imagine some others) changed my name because I knew I’d be having kids and didn’t want there to be any confusion. Like, if I’m traveling internationally or if my kid ends up in the hospital, I don’t want one of us having to fish out a birth certificate to prove we’re both the parents. Also I’m of the percent that absolutely hated my long last name so the chance for my name to be shorter and nicer was a no brainer.
Not sure if this one’s been said yet, but potato gnocchi and tomato sauce is easy and cheap. Some recipes require egg yolk, but I’ve seen it done without it. Basically potatoes, flour, egg yolk (or a binder of some kind, but eggs can be found cheap at bargain groceries around me) and salt. It takes some time, but it makes for a pleasant meal without a lot of skill or expense required. Get yourself a jar of premade sauce or a can of diced tomatoes with some salt and pepper to top it with. Italian seasoning if you can spring for it.
My grandma would make us potato fritters when I was young and we didn’t have much money. Basically just hashbrowns fried with some salt and pepper with a bucket of salsa on top. You can also find powdered milk for things like mashed potatoes. Hope this helps!
I would happily step away from the amaretto lol I like the warm, smoky flavors. This is great, thanks!
Yeah, I’ve never been a huge fan of disaronno. It’s intensely sweet and almost makes me think of like cough syrup or something… but some id my guests like sweet cocktails and it’s not too expensive if memory serves
That does, thanks! Definitely would prefer not to break the bank on mixing whiskey, but I do really enjoy sipping it neat when I’ve gone to bars with friends. I’ve usually had people who know what they’re talking about order for me, and am now kicking myself for not asking what was the name of the ones I liked.
I have had a lot of whiskey drinks I’ve liked and good scotch from my in laws, but I’ve never bought any myself so this is like… a treasure trove of information! Thanks! I am looking for mixing, like I’ve heard bourbon goes well in hot spiced apple cider and I think it’s an ingredient in Godfathers, but some just say whiskey so I don’t know if the specifics matter. I like Irish coffees a lot, do you have any recommendations for a good Irish whiskey?
Brand Recommendations
I’m heading off to the liquor store later this week in search of some ingredients for the Christmas cocktails recommended to me. I’ve got vodka and spiced rum I like, but for things like Coquito and the Godfather, I’m not sure what brands would work best. I’ll need a whisky (or bourbon?) white rum and amaretto. What do all of yall like for mixing?
A lot of people have already commented, but let me add to the masses: soup with frozen veggies can be a total life saver. I was just sick and tossed in basically my whole freezers worth of frozen veggies over the last two weeks. I like to do some meal prep when I’m feeling good and freeze some of my better veggies, but I had bags of corn, squash and sweet potatoes and made chili out of it. Just chucked the whole bag frozen solid into the mix and cooked till it was thawed. I’ve done the same for smoothies when I’ve got some left over bits to use up. But I like green smoothies a lot, so I’m not sure that helps the average cook.
I’d add casseroles work well with some frozen veggies as well, but you have to be weary of the water content. Other than those three, I don’t think I’d use most frozen veggies for anything else. Maybe edamame with stir fry, but I can’t think of any other exception. Too mushy/watery.
Definitely like to cook something new whenever I’m either just a little hungry or I can eat while I’m cooking. For example, I tried making a mango salsa the other day and was able to snack on the mango while I was slicing everything else.
Also depends how big the new thing is though. If I’m attempting a whole new dinner recipe, I’d almost rather make it in the middle of the day when I’m not hungry at all and definitely am not ready to eat dinner. Lots of time to both clean up a disaster and fix something different for dinner without being hangry. But something small and easily replaceable, or doesn’t have a ton of cleanup? Whatever. Any times fine for that.
Does the pineapple in tepache get cooked? Or is there a way to cook it? I’m allergic to raw pineapple, but the allergy is manageable if it’s cooked.
Oh, sweet! I do really love egg nog, so I’ll have to test this one out even if it’s just for me. I’m not familiar with Amaro though, what’s it like?
This sounds awesome! Especially love the maple syrup and burnt cinnamon, I’d never have thought to try burning the cinnamon. Does it make it stronger?
Oh my god, I’ve had this before!! A friend of a friend had it at a party and I never got the name for the recipe but it was so tasty. This is awesome, thanks!!
Christmas Cocktails for a crowd?
Trying to get ahead of the game, I’ve got six people staying with me for a week this holiday season and I would love to make a kind of batch cocktail. I’ve made egg nog in the past and loved it, but I’ve got two avid egg nog haters and one gluten free dietary restriction. Is there anything I can make that is generally well liked but still fun? I like decorating my drinks and making them all fancy. I mostly drink whiskey based cocktails, but I also enjoy every kind of cocktail that doesn’t have gin.
Easy veggie soup suggestions?
So, I’ve got pneumonia and am the only one who can cook in my household. I was told strictly to stay in bed and basically not do anything, but I’ve gotta eat and I’d like some good veggie soup. Any suggestions for how to make something quick and easy? I’ve got some good veggie stock already in the freezer thankfully but how can I quickly add to it to make it more filling? Are frozen veggies a good option? Egg noodles? It doesn’t have to be delicious, just easy and edible
How do I adjust the texture of yogurt?
For dietary purposes, I’ve been told to start including probiotic rich food in my diet and I figure since people in my house already like yogurt that’s the best way to go. But I absolutely hate the texture of yogurt. How can I change it and still enjoy the health benefits? I don’t love smoothies, but I’ll make one occasionally with yogurt. But I’d prefer to have some variety with this. Adding granola is alright, and definitely helps but even still I find myself just grossed out after two spoonfuls. Is there anything I can do? Is freezing it and turning it into something like frozen yogurt going to kill the cultures? It’s sad, because this is the only food I absolutely cannot seem to find a way to enjoy!
Coffee Plant Troubles
So, my mom in law left me all of her plants while she travels abroad for the next month and told me her coffee plant has been looking a little sickly and she can’t figure out why. I know absolutely nothing about this plant, but thought I would try and help heal it for her if I can while she’s away. Does anyone know what could be causing the leafs to brown? The newer leafs on top are growing fast and healthy, and the soil feels good and doesn’t have any signs of rot or infection. It’s also not in any kind of harsh light or in a dark corner, and it’s in a place where the humidity is slightly higher than the rest of the house, but not a significant amount. I’ve had it for a week now, but I can’t seem to make the lower leafs happy.
Any advice for potato soup?
Basically the title, I want to make baked potato soup and while I have a good vegan cheese and sour cream I like to use in other soups, I’ve never tried making such a traditionally dairy heavy soup. I have tried a coconut based heavy cream substitute, but I found it to be a bit sweet. Is there a better heavy cream sub for a more savory flavor? Or maybe the brand I bought just happened to be sweet? Any advice is welcome!
First Harvest!
Got a little excited and accidentally picked some still green ones, but hey! First ever fruit I’ve grown! Tastes all the sweeter for it! Thanks everyone for all of your advice! I’ve got so many more still turning, I’ll have to make some blueberry cobbler once they’re all done.
Seed Planting Advice?
Hi friends! I got some flower seeds as a gift recently, and while they say they should be planted in late May early June, I’m worried about them lacking sun in our weird unseasonal weather! It’s been completely overcast and 50s and raining constantly. I’m sharing the planting with some kids in the neighborhood, so I really don’t want them to fail… is it okay to plant them despite the abysmal conditions? They call for full sun, but I’m honestly not sure when we’ll be getting full sun again and I don’t want to plant them too late.
Blueberries!
Thanks for the advice, everyone! My legacy blueberry plant is going strong, and my sunshine one isn’t far behind! I can’t wait to pick them, how will I know when they’re ready? I imagine they’ll need to darken in color a little bit and shed the little brown flower petal bits, right?
New Bonsai Owner!
Hi all! I got a weeping cherry bonsai from my mom today and am really excited. I’ve always wanted to get into bonsai, but I’ve heard they are extremely difficult to care for so I’ve been a little hesitant. Well, now I’ve got one and I would very much like it to thrive. Any advice? It says it wants 8-12 hours of direct sunshine, but our yard is like a sun dial so I’ll be moving it to follow the sun throughout the day. And moist soil, should I spray the soil with spring water to saturate it? Or pour from a spout? Any advice would be helpful! I’ve only grown herbs and some fruit bushes so this is all new for me.
Red Beans and Rice
So I have never had this dish! Most dishes I cook I have tasted a variant of it so I know how it should taste when I make it, but Cajun/Creole/Louisiana food in general is something I’ve never had the pleasure of trying first hand but the spices always look really tasty. Does anyone have a good recipe to share with me, with maybe some notes about how it should taste? I usually don’t cook with meat at home, so meat substitutes would be useful, but I still use chicken stock and enjoy cooking with sausages like andouille and kielbasas. I think my kitchen is pretty well stocked other than the meat bit! I do lack an instant pot, but I’ve got a Dutch oven and a slow cooker and a rice cooker, etc.
Why are my sunshine blueberry’s leafs turning hard and black?
Basically the question above. My legacy plant growing in the same pot is doing just fine, but the Sunshine seems to be struggling. We’ve been getting a lot of rain lately so I haven’t been watering as much, is it just thirsty? Should I give it some fertilizer? I’m in Zone 8a and planted them about two weeks ago.
I’m new to growing fruits so I’m a little lost! I’ve only grown herbs and garlic before. I hope they can be saved!
Study materials for grocery shopping?
I’m looking for anything out there that could help me navigate grocery stores in Japan? Maybe an Anki deck for food labels with proper kanji? I’ll be there for a period of time later this year and while my conversational skills are okay, I don’t know that I could grocery shop! I’ve got Genki 1 and 2 and some vocab cards for various ingredients, but they’re mostly hiragana or basic kanji like 肉 or 魚 or ご飯. Is there anything else I could get? Books, YouTube channels, anything that would help prepare me to buy ingredients would be appreciated!
small, affordable food processor?
I love making salad dressings from scratch, and also love eating hummus but I make very small amounts of these things. I also plan to move soon and will be donating most of my kitchen stuff when I do, so I’d like something that could be well loved by a new owner. Is there anything out there that fits the bill? Or even better something I might already have that fits the bill? I don’t have a blender, either. Already donated that one.
I made some of the tuna suggestions!
Thanks for the suggestions for the tuna recipes! I just wanted to share that I made some of them and will be making more next week. So far I’ve made a few different adjustments to my onigiri, adding gochujang, kimchi or both. I also had a rice bowl topped with tuna and pickled ginger, and made my very first tuna melt with tuna, mayo, siracha and sourdough. I was going to take a picture of the melt, but it fell victim to my ravenous hunger before I could get my phone out. This pic is of the tuna, kewpie mayo and gochujang onigiri I made as I was preparing lunches for the next day. Thanks everyone for the ideas!
Ways to spice up a can of tuna?
(Sorry in advance for the lack of proper tags, I’m not sure how to add them on mobile)
So I tend to eat a can of tuna once or twice a week, usually with just a little salt, pepper and a dab of kewpie mayo and stuffed into onigiri. Are there any spices or sauces I can add to make it more interesting? Or any other easy tuna recipes I can make for one, preferably with rice? I really enjoy spicy foods and fermented/pickled things, but I’m not sure the best ways to combine that with something like tuna.
Mushroom Recipes for 1?
I absolutely love all things mushrooms, particularly exploring all the edible varieties I can find and trying them! Thing is, I live in the city and am the only one in my house who eats mushrooms (no one else likes having them in the house, let alone on a plate!) so I was wondering if anyone had any advice for 1) where to find a variety of mushrooms (I mostly see Portobello and cremini) and 2) any good ways to cook or prepare mushrooms for just one person? I typically just fry them up in a skillet or add them into a stir fry after I’ve made everyone else’s plates.
I hope this doesn’t break any rules! I couldn’t find anything on the side bar about what types of posts are allowed. If it does, could someone be kind enough to point me to another place to post this?