Is it normal i love cooking, can you share a recipe?
I love cooking, can you share a good recipe? And I mean real cooking.
Voting Results
54% Normal
Based on 13 votes
(7 yes)
Help us keep this site organized and clean. Thanks!
[
Report Post
]
Comments ( 20
)
-
Avant-Garde
I would love to but, I don't go by measurements when I cook. I only go with what feels right.
Comment Hidden ( show )-
-
-
Anonymous Post Author
-
-
-
Avant-Garde
Pancakes: oat flour, pumpkin (it can be puréed or stewed), puréed fruit (optional), eggs, and goat milk. If I'm making peanut butter and chocolate ones, I'll put in a few scoops of peanut butter and sprinkle cocoa powder in. I'll mix it until the peanut butter is blended in. Small chunks are fine. I fry them in a pan with olive oil. But, olive oil really isn't meant to be heated up and is cancerous when you heat it at high temperatures. You can use coconut oil.
I used to make chocolate oat flour cookies with blueberries and honey. I'm sure I probably put eggs and milk in them. As for the chocolate, I'm not sure if I used a melted chocolate bar or if I used cocoa powder.
Comment Hidden ( show )
-
-
howaminotmyself
-
-
thegypsysailor
Lemon Spaghetti
Makes 4 main-course servings or 6 side-dish servings
One of the easiest pasta dishes you’ll ever make, this lemony pasta is great as a light meal or as a side dish, especially for grilled fish.
RECIPE INGREDIENTS
2/3 cup olive oil
2/3 cup freshly grated Parmesan cheese
1/2 cup fresh lemon juice (from about 2 lemons)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound dried spaghetti
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)DIRECTIONS
In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt and 1/2 teaspoon of pepper to blend. Set the lemon juice mixture aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.Comment Hidden ( show )-
-
-
CountessDouche
You should try Aglio e olio...it's a similar recipe, but with garlic cooked down in olive oil, with red pepper flakes, lemon, lemon zest, and parsley or basil...it's fucking delicious with shellfish
Comment Hidden ( show ) -
Anonymous Post Author
I never would have thought of lemon spaghetti, I will keep it in mind for the summer. Thank you.
Comment Hidden ( show )
-
-
modernism
-
CountessDouche
I'll give you a simple one since I'm too lazy to type, but it's one of my favorites...although, I've been living on this mango habenero chicken recipe lately...
Anywho...it's just a nice easy creamy pasta dish
Get a couple of leeks (like 3-4), and some sundried tomatoes packed in oil.
Chop up the leeks and rinse them really well, then melt them down in some of the oil from the sundried tomatoes.
drain the rest of the oil from the tomatoes and add to the leeks- sauté for a few min
then add some well salted chicken which you've cut into peices, cook the chicken till it's almost done
then add vermouth, enough to cover everything (DRY vermouth NOT sweet). Bring to a boil and reduce
Cook some pasta at the same time, enough to where it's almost done, but not quite, like 1 min out...then add to the sauce mixture after you cook out all the alcohol
Once the pasta is tender, our in some heavy cream, enough to thicken the sauce, and salt to taste...don't bring it to a boil after you add the cream or else it will seperate.
And that's it...super easy, takes like 30 min.
Comment Hidden ( show )-
-
-
Anonymous Post Author
-
-
chained_rage