• 1 medium yellow onion, cut into small dice - 2 ribs celery, thinly sliced
• 1 red bell pepper, seeded and diced
• 2 tablespoons olive oil
• 1 teaspoon salt plus a big pinch
• 8 cloves garlic, minced
• 2 tablespoon nutritional yeast flakes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Several grinds freshly cracked black pepper
• 4 cups vegetable broth
• 3/4 cup dried brown or green lentils
• 1 (28-ounce) can fire-roasted diced tomato
• 1/2 cup tomato paste
• 1/2 cup pitted black olives, sliced in half
• 8 ounces kale, chopped
• 8 ounces lasagna noodles
• 1/2 cup loosely packed fresh basil leaves (you’ll be using more for garnish)

For the toppings

• Vegan riccota
• 1 cup sliced black olives
• Red pepper flakes
• 1/2 cup loosely packed fresh basil leaves

Sweet potato (Yam) Cherry tomatoes Black beans Avocado Cilantro Maize Onion

Had this in Malaysia. I had to eat it outside for obvious reasons. So good. You either love it or hate it.

Traditional roll, cold lobster, tiny touch of mayo. Yummo!

Yummo

Did some ribs on the charcoal BBQ this weekend and they turned out great. Smoky and tender.

I use the pizza dough recipe found here, but note that it makes very fluffy dough. I cut the amount of yeast in half and it's still more than fluffy enough. (I also only have bread flour but it's Fine™)

Had a can of tomatoes and chilies expire recently, so after giving it the sniff test I simmered it with somewhere between a tea- and tablespoon each of garlic powder, onion powder, salt, oregano, smoked paprika, and cumin. Topped with black pepper, chopped bacon, and cheddar cheese (since that's the only cheese I have right now), and once it came out of the oven I threw on some veggies I had roasted for dinner last night. Habanero still had a little kick but I roasted it for long enough that it's honestly pretty mild. Sort of a BBQ pizza, frickin good as heck if I do say so myself.

cross-posted from: https://lemmy.world/post/36599024

(recipe for 4 portions)

• 800g tteok (Korean rice cakes), soaked in cold water if hard
• 1.2l water
• 4 spoons gochujang
• 1 spoon gochugaru (optional)
• 2 spoons soy sauce
• 2 spoons sugar
• half of a small cabbage, finely sliced (2 handfuls)
• 2 green onions
• 6 cloves garlic, sliced
• 2 soft-boiled eggs
• 1 spoon sesame oil (optional)
• sesame seeds

1. In a pot bring water to boil.
2. Stir in gochujang, gochugaru, soy, sugar until dissolved.
3. Add tteok and cabbage, simmer ~10 min, stir so it doesn't stick.
4. Add green onions (save some for decoration), garlic, cook another ~3 min until sauce thickens.
5. Finish with sesame oil, top with soft-boiled eggs, same green onions, sesame seeds, serve hot.

cross-posted from: https://lemmy.world/post/36538209

• 2 cans chickpeas (2x400g)
• 2 medium onions, sliced
• 1 can chopped tomatoes (400g)
• 1 can coconut milk (400ml)
• 2 spoons ghee (or butter/oil)
• 3 spoons spice mix (I had garam masala, ground cumin, ground coriander, turmeric, paprika, chilli, fenugreek)
• 3 x crushed green cardamom pods, 3 x indian bay leaves
• salt, pepper

1. Fry onions in ghee.
2. Add cardamom, bay leaves, spice mix, toast 1 min.
3. Stir in tomatoes, coconut milk.
4. Simmer 15-20 min till thick.
5. Add chickpeas (without the liquid), simmer for a couple more minutes.
6. Add salt & pepper to taste.
7. Serve with rice, naan, fresh coriander leaves.

Bonus consommé

cross-posted from: https://lemmy.world/post/36362988

The wine is just for the adults

They tasted good! Was craving a burger and didn’t want to go out and spend money somewhere.

Don’t judge the oversized cut of tomato in the back…no idea how that happened lol

https://biteswithbri.com/sticky-asian-pork-ribs/

Made these and they were really good. A little sweet, so if you don't have a swee tooth you may want to reduce the sugar.

#food #cooking #oc

Got a dish at Restaurant La Buche in Québec City called La Boulette À Mamie — beef patty, mashed potatoes, caramelized onions, sautéed peas and maple bacon, red wine meat gravy (wish I showed it better but it’s on the potatoes back there😆). I’d like to recreate something like this back home. Smelled and tasted as good as it looks on the plate, no filters necessary;)

The chef I work for did a demo on how to properly filet a salmon then told us to come up with a dish that represents our individuality.

So I deep fried it and brushed it with barbecue sauce then put it in the oven to glaze the barbecue then garnished with green onions.

Should've left it in the oven longer so the barbecue could glaze more but was worried about over cooking the salmon.

Overall 9/10. Perfect blend of savory, sweet, and slightly tangy.

• Feta, avo, olive salad

Also toast the bun. And home made pickles.

If you spill, the powerboard punishes (we have RCD protection, but still...bit dumb!)

Until I had fresh heirlooms. Now I like to try and grow any kind and they're generally all great. Didn't plant any this year though, these were from a neighbor's generous bounty :)