I made a bunch of caramelized leeks with balsamic vinegar, what should I use them for?
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If it were me, I’d serve those along side pork tenderloin with rosemary
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Mmm, sounds tasty… I should mention I don’t eat meat at home but I think rosemary-marinated tofu might come out well too.
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You could put them on pastry dough to make a tart. Use them as a spread on a sandwich. Blitz some up as a basis for a dressing. Bruschetta…
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Quiche also.
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Cucumbers in my CSA order and they are so pretty! I thought about making more pickle relish for Boyfriend but I don’t have any coconut sugar (what my recipe calls for) and it’s too hot to can and I don’t like relish and want to eat these.
Remembered that tzatziki is a thing and that I have yogurt and dill. What to put it on, though, if I’m veg?
Then I found this: https://www.liveeatlearn.com/vegetarian-portobello-mushroom-gyros/
NOM. Do you guys know how long it’s been since I had a gyro? Problem solved!
Now, what the fuck do I do with the mustard greens - keeping in mind that I do not like slimy greens. I tried a bite of one raw, and, whoooooooo… I like bitter raw greens but these are a bit much.
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I went through a chia pudding kick. I just mix up chia seeds with coconut milk (play around with the ratio to find how you like it) then leave in the fridge overnight. In the morning I would drizzle a bit of honey over the top and sometimes mix in a bit of unsweetened cocoa, or add fruits if I had them around.
My FAVORITE breakfast is a vegetarian burrito. I just scramble up an egg or two with chipotle Tabasco and some salsa, add I pinch of shredded cheese and roll it up in a flour tortilla ( you can add sliced avocado or guacamole). Takes maybe a minute more than just scrambling eggs alone if you don’t add the avocado. If you prefer corn tortillas breakfast tacos are also great, just a little less portable.
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This is a great hot-summer-night dinner. I added an avocado, mainly because I had one that was going off and it is sooooo good with garden tomatoes and a CSA cucumber.
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Your favorite butter chicken, tikka masala, saag, and other Indian recipes pls. Will sacrifice authenticity/quality for “don’t have to go to specialty store to find hing” and “can make quickly on a work evening without spending half an hour cooking spices first.” And, er, we don’t have an Instant pot, so it’s all stovetop.
(I have a small repertoire of Indian recipes but I need more, especially classic Indian-American and North Indian foods. The cookbook I have is almost all South Indian.)
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what spices do you have?
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We have a generally widely stocked cabinet – all the “base” spices plus stuff like mace, lavender, sumac, za’atar, and many of them are in whole seed form (whole cardamom, clove, mustard seed, etc). However, I don’t have hing, cassia bark, or fenugreek, which is… limiting for Indian cuisines.
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I’m sorry, all my favourite Indian-inspired recipes right now include fenugreek. 
:
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This is one of my favorite recipes ever:
https://www.thekitchn.com/recipe-lamb-korma-recipes-from-the-kitchn-196350
I mean, it’s not exactly quick, but it’s fantastic for making on like a Sunday night and eating throughout the week.
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I mean not super authentic, but pretty great
ETA: I do this without the pressure cooker pretty often, just simmer the chicken for about 30 minutes until it hits 165-170.
I really like the YouTube series Food with Chetna. She has videos for a ton of recipes, and for things like chicken curry, she has a few videos like basic chicken curry, more difficult chicken curry, etc. All the ones I’ve seen have just been stovetop.
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How did I not know that Chetna Makan had a Youtube.
This is splendid.
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I love Chetna, but I haven’t tried any of her recipes yet 
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I never use any of your missing spices in my Indian food because I never have any on hand, and it still comes out fine.
I make this a lot:
Recently made this, it came out well: (this site has other Indian recipes that look good too)
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Not terribly authentic, but is delicious and is easy and the ingredients are easy to find/have on hand. https://www.foodnetwork.com/recipes/dave-lieberman/indian-spiced-chicken-recipe-1944757
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Kiddo keeps insisting he wants to make chocolate donuts (never mind the cookies, candy, and ice cream we already have…) Does anyone have an easy recipe? Authenticity definitely not required, just needs to be donut-shaped and chocolate. Hmm, there’s probably not mug cake donuts are there because that would be great.
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