"Get in the kitchen and make me some pie!" - Recipes & Cooking Thread

I’m Just Ken said:
Looking to incorporate less meat into my diet so I made this alternative to chicken shawarma. It didn’t say in the recipe if the tofu was supposed to be crunchy just golden. I might try cooking it in the air fryer next time. Overall pretty pleased with the flavors and would definitely make this again.

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thatveganbabe.com

Vegan Shawarma Recipe (Osmow's Copycat) - That Vegan Babe

This vegan shawarma recipe is a made with fluffy turmeric rice, protein-rich tofu shawarma, and a dairy-free yet ultra-creamy garlic sauce.
thatveganbabe.com thatveganbabe.com
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That is a lot tomato paste. I might sub out 1 tsp tomato paste and add 1 tsp harissa.
 
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sahomerrocks said:
Is there an advantage that you like in that style over the grate in a normal kettle grill?
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The fat seems to drip faster making the meat "leaner". Also, added smoke ring to the meat. It's a slow cooking technique if you keep an eye on the fire. We use charcoal at the bottom and it can cook for 3 to 4 hours depending on the size of the cut.

Edit: not my picture but you'll get the idea of how we do it. Pictured tri-tip, chorizo, and ribs.

1000164782.jpg
 
sahomerrocks said:
What are those thermometers and do you like them?

Edit: or are they just hooks? I assumed they were probe thermometers.
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Yes, those are stainless hooks. The barrel does a good job regulating temps - you have to set the opening at the bottom of the barrel correctly. The meat drips into the coals providing extra flavor to the smoke. Easiest smoker to run and clean - I have tried them all except for the pellet style. It's also the only smoker that I bought a replacement after wearing out the first one.....
 
Veggie lasagna!!!
Here’s the recipe:
itsavegworldafterall.com

Vegetable Lasagna with White Sauce

This hearty vegetable lasagna with white sauce is a vegetarian dinner with a homemade béchamel sauce, broccoli, zucchini, and other veggies.
itsavegworldafterall.com itsavegworldafterall.com

Here are my modifications: first and foremost, I subbed in gluten free noodles and Redmill’s gluten free 1:1 flour. An alternative gluten free option for flour could also be cornstarch but I like the texture the flour makes for the bechamel sauce.

Of course, I added more cheese, more spinach, and more seasoning than the recipe and I just used an Italian seasoning blend instead of all the separate seasonings. Now the most important mod is with the ricotta layer. I added an egg, a half cup of ramano cheese and some fresh parsley (and salt and pepper). This is always how my mom made her ricotta layer and it seems wrong to do any other way.
 
nolalady said:
Veggie lasagna!!!
Here’s the recipe:
itsavegworldafterall.com

Vegetable Lasagna with White Sauce

This hearty vegetable lasagna with white sauce is a vegetarian dinner with a homemade béchamel sauce, broccoli, zucchini, and other veggies.
itsavegworldafterall.com itsavegworldafterall.com

Here are my modifications: first and foremost, I subbed in gluten free noodles and Redmill’s gluten free 1:1 flour. An alternative gluten free option for flour could also be cornstarch but I like the texture the flour makes for the bechamel sauce.

Of course, I added more cheese, more spinach, and more seasoning than the recipe and I just used an Italian seasoning blend instead of all the separate seasonings. Now the most important mod is with the ricotta layer. I added an egg, a half cup of ramano cheese and some fresh parsley (and salt and pepper). This is always how my mom made her ricotta layer and it seems wrong to do any other way.
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It’s the correct way to make the ricotta layer!
 
Feeling very proud of my baking skills this week; for months and months my sourdough starter has been a bit sad. He forms bubbles and gets sour, but doesn't seem to rise and fall like he used to. I blamed the winter weather and the draftiness of the apartment, and put him on ice for the rest of spring. A few weeks ago I brought him out, fed him for a week, then tried baking. No dice. Just like in the winter, my loaves weren't rising and came out the oven sad. It was starting to feel like I was the problem.

After doing some research, I tried feeding him more. Not much luck there, just more bubbles. Then I tried the combination of letting my water sit out to let any chlorine dissolve, and adding 10% rye flour to my starter mix. Huge difference there; he was forming more bubbles, holding them, and rising/falling through the day.

Yesterday, I tried a couple loaves, and whaddaya know:

IMG_4547.jpg
 
My first foray into cooking Indian food!! I made Saag Paneer and everyone really liked it, including the kids.

I used this recipe:
www.delish.com

It's Surprisingly Easy To Make Saag Paneer At Home

If this is your go-to Indian takeout dish, this is for you.
www.delish.com www.delish.com
I did add a full can of tomato sauce because who likes to have a partial can?? So I doubled the spices and cream. It turned out wonderfully.
I also made gluten free naan.
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nolalady said:
My first foray into cooking Indian food!! I made Saag Paneer and everyone really liked it, including the kids.

I used this recipe:
www.delish.com

It's Surprisingly Easy To Make Saag Paneer At Home

If this is your go-to Indian takeout dish, this is for you.
www.delish.com www.delish.com
I did add a full can of tomato sauce because who likes to have a partial can?? So I doubled the spices and cream. It turned out wonderfully.
I also made gluten free naan.
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Indian food is my absolute top tier favorite food ever but I've always been intimidated to make it cause it seems complex in the flavors.


Maybe I'll have to follow your example and go for it!
 
Diary of a Diapery Baby said:
Indian food is my absolute top tier favorite food ever but I've always been intimidated to make it cause it seems complex in the flavors.


Maybe I'll have to follow your example and go for it!
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Do it!!! This was a very good recipe. I made jasmine rice with it and threw in a porcini mushroom stock cube to season it. My daughter is now eating the rice out of the pot I made it in.

Also I did make this with tofu not paneer. I might try to find paneer next time.
 
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Diary of a Diapery Baby said:
Indian food is my absolute top tier favorite food ever but I've always been intimidated to make it cause it seems complex in the flavors.


Maybe I'll have to follow your example and go for it!
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you totally should, it's one of the easiest and cheapest cousines to make at home -- the biggest pain in the ass is having the ingredients, which is actually not that hard, just needs forethought.

this video has a really easy recipe for chana masala -- one does a more authentic-ish kinda way and another way that is more cheater-friendly



PS ignore adam's bullshit, change out the water and definitely use baking soda.
 
also, take the skins off the chickpeas. it's annoying but 100% worth it, trust me.

also also TikTok - Make Your Day (tiktok dude @unclefoodzee ) these recipes are all easy peazy lemon skweezy and worth it.

also also also, easy naan bread recipe (not GF, sorry @nolalady ) that i use that is 100% not authentic:

mix plain yogurt with flour and 1/2 teaspoonful of baking soda and a pinch of salt. mix until you have a dough. how much? enough. if it's wet add flour, if it's dry add yogurt. you'll figure it out. no resting, no rising, none of that bullshit. mix it, roll it into a naan shape and drop it into a pan with some butter (ghee is better if you have it, oil is acceptable if you don't have butter or ghee). once it cooks on one side, flip it. let it a burn a bit.

that's it, you're done, you have naan. brush with butter or garlic or whatever.
 
yukbon said:
also, take the skins off the chickpeas. it's annoying but 100% worth it, trust me.

also also TikTok - Make Your Day (tiktok dude @unclefoodzee ) these recipes are all easy peazy lemon skweezy and worth it.

also also also, easy naan bread recipe (not GF, sorry @nolalady ) that i use that is 100% not authentic:

mix plain yogurt with flour and 1/2 teaspoonful of baking soda and a pinch of salt. mix until you have a dough. how much? enough. if it's wet add flour, if it's dry add yogurt. you'll figure it out. no resting, no rising, none of that bullshit. mix it, roll it into a naan shape and drop it into a pan with some butter (ghee is better if you have it, oil is acceptable if you don't have butter or ghee). once it cooks on one side, flip it. let it a burn a bit.

that's it, you're done, you have naan. brush with butter or garlic or whatever.
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This is basically the recipe I followed but used a special gluten free flour blend (attention @MyWifeHatesTrain):
www.letthemeatgfcake.com

Gluten Free Yeast Free Naan Bread

Ya'll, this Gluten Free Yeast Free Naan is just as soft and tender as ever. It uses ingredients commonly found in your pantry and fridge!
www.letthemeatgfcake.com www.letthemeatgfcake.com
 
nolalady said:
Do it!!! This was a very good recipe. I made jasmine rice with it and threw in a porcini mushroom stock cube to season it. My daughter is now eating the rice out of the pot I made it in.

Also I did make this with tofu not paneer. I might try to find paneer next time.
Click to expand...
The first time I made saag paneer, I decided it would be a grand idea to make my own paneer. What a monumental waste of time and energy that was. But that was before we had kids. It tasted no different than the store bought so lesson learned...
 
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