Liana BrooksI'm looking for delicious spring recipes to add to our family's April dinner menu.
What do you love eating this time of year?
Marc Jacobs (he/him)Homemade guacamole with homemade chili oil (la yu). The chili oil was made with chipotle peppers, so this is more on the Mexican side of fusion cooking.
#AmCooking
WulfricBreakfast was apple Dutch babies, lunch will be Stromboli, and for dinner we're ordering pizzas. I currently have a batch of Apple Crisp/Crumble in the oven.
Apple Dutch Baby
https://onedishkitchen.com/apple-dutch-baby-recipe
Stromboli
https://s.samsungfood.com/PmTeu
Apple Crisp/Crumble (Low Carb)
https://s.samsungfood.com/L1smY
Apple Crisp/Crumble (Fully Leaded)
https://s.samsungfood.com/xPw3v
Made (pseudo) hummus with Peruvian beans instead of chickpeas. Technically, this is not hummus because hummus = chickpeas in Arabic.
Yeah, whatever.
It’s mashed & blended frijoles peruanos with tahini, garlic & oil.
Had not considered but there is a LOT of it.
#AmCooking
I'm looking at an Australian recipe card from the grocery store that lists "All-American Spice Blend" as an ingredient and I am both fascinated and terrified.
What is an "All-American Spice Blend"?
Cooking for the week.
Marinating a steak in Pakistani spices, for tomorrow.
About to cook
1. salmon & red trout, which look very similar. In Indian-ish spices.
2. Broccoli with cumin seeds & mustard seeds, my new go-to method for roast veges.
3. Korean-inspired soft tofu soup.
#AmCooking
Nicole J. LeBoeuf (she/her)I have outdone myself.
STEP 1: 2 cups Peruvian white beans in the #InstantPot with 4 mirlitons (chayotes) and 3 frozen chicken drumsticks. 20 minutes PRESSURE COOK HIGH, natural release.
STEP 2: Use tongs to remove mirlitons, chicken to cool. Sauté about half a huge onion, two big ribs celery, a handful shishito peppers (holy trinity approximation), all salted. Add green onions and garlic late in the sauté. Add these to beans. Begin SLOW COOK: HIGH.
(cont'd)
A. Lee Bennett Jr.
It’s such a simple dish but it’s one of my favorites. #AmCooking
(1) Boil 5lb bag of russets
(2) Chill potatoes overnight
(3) Shred into greased casserole dish interleaving layers of a few butter pat smears and cheese (we use plant based butter and Violife cheddar shreds—dairy free for wife’s benefit—totally can’t tell difference from real cheese)
(4) Bake at 375 for one hour
(5) Profit!
