Post # 16
I modified this recipe to make a vegetarian chili once and it’s still my go-to: https://www.google.com/amp/s/www.foodnetwork.com/recipes/ellie-krieger/three-bean-and-beef-chili-recipe-1917076.amp
I swap the water for veggie broth and in place of the beef, I add 1-2 cups of lentils (specifically the green ones at Trader Joe’s, but any will work). I usually add a half a cup at a time and eyeball it—you can adjust based on how thick you like your chili.
I also like mine spicier, so I usually add in extra adobo sauce and some chili powder. You can sauté the veggies and dump everything in a crockpot as well.
Post # 17
DeniseSecunda : I love a cooking challenge, I’m impressed with and excited to see you cook through the recipes here 😊. I have participated in various home cooking challenges or themes & I really enjoy it, but mine were looser/month long.. Cooking through recipes as shared here every day on this thread is real commitment, I will love watching your updates.
Shrimp goes with nearly everything. My suggestion is that if you’re doing shrimp anyway (not vegan) than just go ahead & use the butter & cream. Stock doesn’t matter (chx/veg). Oh, and if you’ve never used saffron, err in the side of less or a xsmall pinch.
Post # 18
bretagne422 : “I usually add a half a cup at a time and eyeball it”
ETA: Ohhhhh, my god, I read that as “I add a half a cup and eyeball TO it,” bahahaa!
Post # 20
My husband and I he’s cooked the vast majority of the meals so we the wedding. This is probably because he enjoys the process of cooking. I enjoy the effect of eating healthier food over the process of cooking, so I tend to take short cuts.
Here’s a fav casserole that started from some recipe I can’t remember and has been altered to my taste.
Half a spaghetti squash
Bag of cauliflower(riced)
Bag of broccoli
Half carton of mushrooms
Spices you like(i do garlic, paprika, cayenne, cumin, salt and pepper )
2 cans of tuna
This is a layered casserole made in a 9×13 casserole dish.
So first you cook the spaghetti squash . I make more in the crockpot the day before and make the casserole the next day.
First goes in a layer of spaghetti squash, then season that layer with spices.
I steam the broccoli in the bag and add that layer next.
Then nuke the cauliflower. Then I mix soften a couple of tbsp of cream cheese and mix it with Mayo, eggs, heavy cream, and spices. Then I add the tuna. Then add the cauliflower to the mixture and layer it over the broccoli. Then I love up the mushrooms and add that layer. Then cover with cheese and put foil over the top.
I bake for 40 min at 375 with the foil removed for the last 5 min.
Lots of veggies. It makes great leftovers too.
Post # 21
Take a head of califlower, break it up & put it onto a tray.
Pour some olive oil, put some sea salt & pepper.
Bake at about 400° for about 40 mins or so until golden brown.
Dip it in either ranch dressing or fritos mild cheddar cheese sauce that you can find in grocery stores.
This recipe is delicious. I just had it yesterday & loved it – you could make this as a side w/ something else or just have it by itself. It is definitely a must try bc it is really good!
Post # 22
- Wedding: December 1969 - City, State
lioness21 : Mmm curry over rice sounds divine. How much water do you add? I was thinking, is coconut milk necessary for that curry taste and consistency?
Post # 23
kissthesunkisstherain : Hey, so sorry for the late reply!
I usually watch the pot and add water as needed depending on how much gravy I want.
You don’t need to add coconut milk, I’ve never actually made a curry with it! 🤗