Yeah, I was thinking, fry tofu until crisp, separately, and add it in at the end. I have tried instant pot tofu curry and it ended up mushy.
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Good call! I pretty much only make tofu in the air fryer now because it’s AMAZING and so easy in terms of cleanup (compared to frying).
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Brownies! I have seen recipes for tahini brownies. Also 3 ingredient Nutella brownies. So I think tahini would be a valid Nutella substitute.
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I was inspired by @Panda’s post in the Money Mindset group journal and I was thinking it could be fun to share our favorite visceral parts about the process of cooking. Some of my favorites:
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The moment you cut through a beet for the first time and see how beautiful it is; they always remind me of tuna sashimi.
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The sound of anything sautéing. I love that instant ssssss sound.
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The intense smell of freshly ground spices and freshly chopped herbs. Whenever I grind cumin and coriander you can smell it through the entire apartment.
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Watching a shrimp magically turn from grey to pink.
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Listening to soaking chickpeas pop as the grow.
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Watching halved brussels sprouts turn from a medium green to a super super vibrant green, and then when you flip them and see the flat side has a beautiful brown color…heaven!
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How magically fast it is to cook bulgur and couscous with just hot water in a bowl topped with a plate. I love the moment of removing the plate and seeing all the grains, and then fluffing them up with a fork and watching the volume grow and grow.
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Using corn starch in anything and watching the sauce just thicken and coat everything perfectly, I love that.
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Slicing any kind of mushroom feels so good and satisfying to me. Squid too, so fun to cut!
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The feeling of rolling out pasta dough and feeling it become pliable and pasta-y. I love that.
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Whipping up a meringue and turning the bowl upside down!
I have about a million more! What are some of yours?
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Ohhhh yes count me in!
- Cutting a sandwich in half and reveling in the glorious layers
- Listening to soaking rice crackle
- The smell of onions and garlic sautéing
- Folding dumplings
- Using your thumb and two fingers to make the pie edge look fancy
- Watching biscuits rise
- Counting bubbles on an un-flipped panckake
- Using my tomato knife
- A perfectly cooked burger
- The feeling of a super thick milkshake fighting back against the straw as you suck it
- A molten chocolate pocket in something freshly baked
- Soaking beans overnight
- Pizza dough rising in the fridge through out the day, and eating it later in the evening
- Licking the lid on any creamy sauce or yogurt container
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I enjoyed reading your list because there are some that I’ve never experienced but love your joy (like slicing beets. Beets scare me, so I’ve never acquired one haha).
A few that come to mind quickly:
- The smell of sauteing onion and garlic
- The feel of pulling apart fluffy, crust bread and then stuffing it in your face
- That melted chocolatey-ness feeling in the perfect chocolate chip cookie
other things too but am distracted by work rn haha
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when I’ve let the butter and sugar actually cream enough and it hits that perfect fluffy texture
the bubbles on the top of pancakes and blowing lightly on them to make them pop
playing chicken with caramel
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Anyone ever do this or similar?
I wonder if I can use ground flax seeds? I have a lot of that. And I go through crackers pretty quickly.
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Everyone has such good ones!
YES!
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I have made crackers with flax seed recently , but these were more an addition to a flour based dough and other seeds like sunflower and pumpkin seed.
I am not sure if ground flax seed work the same way as the whole ones und use as the single main ingredient, but it seems like there are recipes for these too
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I pay $6 a bag and eat those a lot. I also have a bag of flaxseeds and a dehydrator. I think ground flaxseeds might need a different ratio but can be the main affair in a cracker
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I made rice, lentils and fried onions for my lunches this week, and I am weirdly blah about it (generally I find this combo very comforting). Any ideas of ways to deconstruct or add additional ingredients to make this more inspiring for the upcoming week?
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You mean like mujadara? Are your onions fried as in sauteed? or caramelized? or crispy? Some really good caramelized onions add a lot of flavor. And crispy ones add a satisfying crunch.
And/or add cumin, my go-to spice.
it is the components for mujadara, with onions more in the sauteed/caramelized space, not crispy. and the rice and lentils cooked separately in case I wanted them separate for other meal options.
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Do you still have your sour cream? Or can you make a flavourful raita? And maybe some fresh veggie toppings? Crunchy chili? Boiled eggs?/
I think I’d layer a bowl with - a coleslaw or shredded carrots or beets in a dressing (maybe tahini based), then the rice, lentils, maybe some cubed roasted sweet potato. Then either crunchy greens in herby dressing or fresh cucumber, onions etc. Then a drizzle of raita, then lots of the carmelised onions and crunchy chili.
That is if my fridge looked like a prep kitchen at fresh. Most likely it’d be more in the range of cucumber and either yogurt or jarred chili sauce.
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I finished off the sour cream, but I do have balkan yogurt, so I could do a slaw with carrot, some beet tahini dressing. I do not have cucumber. dukkah? zatar? baharat? ras el hanout? mixed into the yogurt or sprinkled on top?
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That sounds delicious! I’d do sprinkled on top and change it the second day if the first blend isn’t perfect
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I typically add something creamy, like a gob of sour cream or greek yogurt, or some coconut milk.
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You could make a vegetarian shepherd’s pie! And I love dukkah.
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reheated the lentils and onions in a frying pan with some oil and ras el hanout, which had the advantage of more crispy bits and more flavour. Added a dollop of yogurt with dukkah. And a fried egg.
I forgot to do the tahini or slaw. Maybe next time I have more spoons.
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