One of my go-to dinners…Winter Squash Soup with Spicy Beans and Kimchi. Super easy, affordable, and delicious. Also vegan!

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make sure you check your kimchi ingredients, a lot of them have shrimp or fish sauce

tomatotimes

i want to second your note on miso and gochujang! i usually add a scoop of miso to any soup i’m making and it always makes it just a little better. recipe looks excellent too!

chucknastie

i thought this was gonna be a korean dish (doenjangjjigae) because of the korean ingredients and was really confused

thaigap

Not to be critical, but kimchi is like $7 a jar. I don’t think I even get more than a cup of it in one jar store bought, and it’s not easy to make. It’s an art to properly ferment napa cabbage lol

HedgehogBroad

This recipe looks great. Miso, gochujang, and kimchi are staples in my kitchen. Will have to try it out.

J-smooth

What is your “go-to” marinade or seasoning for chicken?

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Olive oil, smoked paprika, and garlic&herb seasoning

jibjabjab27

If I’m feeling real lazy – zesty italian dressing

Chunkboi424

For about 2 pounds of chicken:

1/3 c. Olive oil, 3 TBSP lemon juice, 3 TBSP soy sauce, 2 TBSP balsamic vinegar, 1/4 c. brown sugar, 1 TBSP Worcestershire sauce, 3 garlic cloves minced, 1 1/2 tsp salt, 1 tsp pepper

I found the recipe online somewhere and have it written down as my favorite marinade. I grill it (makes the flames kick up pretty high) and it’s delicious!

sg003123

My personal favorite is to make a sauce (it can be used as a marinade but I find it works better as a sauce) with equal parts pineapple juice and bbq sauce, Creole seasoning, hot sauce, and honey. This makes a incredible sweet and spicy punch to have with your chicken. alternatively if i don’t make a sauce/marinade, I season my chicken with salt, pepper, creole seasoning, chili powder, garlic powder, chicken seasoning, and occasionally i throw some honey on top for sweetness.

Intrepid-Beastmaster

Garlic, ginger, onion powder, soy sauce, little sesame oil, (mirrin or ( rice vinegar + sugar))

TheDrSmooth

I love making this Sweet Potato and Lentil Curry for lunch because it’s packed full of flavor, plus it has a ton of nutrients that will keep you full and energized all day long.

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Do you think this would be ok with butternut squash instead of sweet potato? I have some but blanking on what to do with it

notreallybutokay

Red or green lentils?

bjacoby

I love this! I can’t wait to get back to eating like this, I’ve been staying at my familie’s house and they eat around what “the kids eat” i.e. lots of carbs and chicken nuggets – I miss just like healthy no-brainer food. But I have to cook around “well lance and baby Rebecca don’t eat vegetables”

myfriendsfoundme-1tm

this sounds really good AND I happen to have all the ingredients on hand! Thank you for the dinner idea, was feeling pretty lazy so was just going to make a chicken quesadilla or something but this seems not too time consuming to make and a lot healthier 🙂

Aoid3

I’m going to try this! I just bought a load of spices and red lentils to make dal so can use them for this too!
It works out slightly cheaper for me, too – one onion is 10p and one sweet potato is 39p! The spices were about 80p for a small jar.

Anjirocks

Scallion Hua Juan! They’re Chinese steamed flower buns – quite soft but still have a slight bite, savoury and flavoured with chopped scallions

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These are so cute! They look like little balls of yarn 😀

wekk

I thought I was on the knitting sub – I want to knit these into a hat and then eat the hat!

bitchthatwaspromised

these are sooooo good! used to get them all the time at the asian market

YouKnow-TheFarmer

Those look amazing! I just read through your recipe and I have a question: they have to be steamed, but as far as I understand this usually means a special steamer for recipes like this. Do you think the recipe would still work if I only have a basket steamer? Like, one of those that stands over a normal pot of boiling water, the kind you use to steam vegetables? Apologies if I’m just being dense and that’s what you did use, I’ve just never made anything like this before!

Little_Numbers

Like steamed spaghetti buns just waiting to be dipped in soy sauce. I love it!

challmaybe

What is your favorite low calories recipe that almost too tasty to be true?

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Banana “ice cream” – so easy, just freeze some chopped banana on a baking sheet, and blend with cocoa powder and a little bit of almond milk. It really tastes like real ice cream

juansch

A plate of labneh sprinkled with za’taar and fresh cucumbers and tomatoes for dipping into.

Snarfsicle

Chinese Szichuan “fish fragrant” egg plant. Super easy, quite cheap, little prep and cooking time and so delicious. The sauce can be used for many other things also (besides fish). Fuchsia Dunlop has nice instructions for it.

qhromer

In the UK (well Northern Ireland at least) they sell chopped soup veg for £1.

Some barley, a stock cube and a few chicken wings make a tasty soup for many portions and £2 at most.

Ovalman

Black bean soup is easy, cheap and healthy. Also, the addition of smokiness with a hamhock or a bit of sausage really takes it to another level.

amj514

Website that has saved me a lot of money (and worries)

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Cool idea of a web site. Though uncomfortable to operate. Real good if you need to store the gummy bears or oreos in the fridge and you need to know for how long they’re gonna be ok.

FaceInTheSpace

Thanks for the resource! Being semi-unable to keep track of time these days, it’s nice to know if I messed up with that bag of cheese…

whupsIwasWrong

Toss Less Food is another new app that can help with recipes and ideas for using up food. So many great tips from their Instagram already too about storage and how to make the most of everything

hereforthecutedogs

Also an easy way to keep track of things you don’t use often if your forgetful, write the purchase date and open date on the container with sharpie.

CrochetWhale

I don’t know where to post this, but at 18, I’m finally going to put my recipes in my own custom cookbooks! I’ve always wanted to do it, so I’m very excited!

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They look amazing! I personally spill stuff a lot when I cook and would probably put the pages in sleeves or laminate them, or have a digital copy just in case

Dragonadventures101

Oh c’est trop bien ! J’adore !

PurpleRose57

I love your handwriting and the recipe looks great, too! I’m 19 and I write all my recipes in a Google Doc– I think you win the style points here haha. The sub will be looking forward to seeing what you share!

CataclysmicFaeriable

Looks amazing! If it works for you, consider one more book, a kitchen journal, if you will. In the journal write everything that you try new. After testing and modifying, when it is as you like, commit that recipe to one of these beauties.

NETSPLlT

You have really nice handwriting!! And really cool idea ayy

depetir

Homemade pasta

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So if I took my notes correctly:

1. Flour
2. Eggs
3. Olive Oil
4. Stir
5. Knead dough
6. Store dough w/cover
7. Cut dough into pieces
8. Pasta
9. Pasta
10. Pasta

MaybeMaybeMaybeOk

dont think Ive seen somebody add olive oil into the pasta dough before. Is this for a particular type of pasta?

UpInTheTreehouse

Great pictures! I started making my own pasta a couple months ago, what a difference compared to store bought!

EmotionProfessional7

Is it eating cheap when using a 200$ Kitchenaide pasta attachment?

ap0s

Try it with semolina flour, a 50/50 mix of 00 and semolina is excellent

caeru1ean

Storing Fresh Veggies to Keep Them Fresh and Extend Their Life

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Works on most leafy greens/lettuce, this is how I store all of mine. If I buy from the farmers market I can get in excess of 4weeks for lettuce and 6weeks for things like Asian greens.

Also works on celery/carrot sticks etc.

Katrianadusk

If my celery start becoming soft, I usually cut it to size and then leave it in the fridge in a cold water container. It firms up, and stay good for much longer.

sneezypeasyqueezy

Did anybody consider that the veggies didn’t want to extend their life? First off, they were pretty much murdered. Second, maybe they have DNRs. Did you check their pockets?

daveymonk

I’m going to give this a try. I’m so sick of throwing away off vegies. I swear, they just don’t last like they used to. I think it’s the grocers in this area shirking on warehouse wages; it’s been fucked up since they tossed out the union.

GETitOFFmeNOW

I’m surprised cutting helps, because it creates more surface area for oxygenation.

wheezy_cheese