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I need to do more meal-prepping. I've been thinking of burritos or pasta.
There's a delicious (and easy!) veggie pasta salad i did once that's on my list.

What have you been doing lately?
Or just share your favorites!

Edit: Thank you everyone for the great suggestions! So many of these are getting added to my notes!

(250g are about 8 ounces)

i already made a garlic ginger paste (125g ginger, 125 garlic, some oil, some salt, puree it with a mixer) and froze it. first dish i used it was super nice, the second one had too much garlic, maybe i should have taken a bit more ginger, or i just used too much of the paste.

what do i look for? maybe something to make it durable, but recipes to consume it are also welcome, preferable vegetarian. otherwise i'm open for all ideas :-)

thanks a lot!

I'm considering trying it when I'm car camping to save some cooler space. Is there a recipe you've used where it turned out well? Any best practices?

I'm thinking a stew would be a good option, leaving it to soak in the broth for a good long time.

I'm an American living in Eastern Europe and I desperately miss cottage cheese - they just do not sell it here, and I desperately want it. What they do sell is Tvorog, which is seemingly similar to cheese curds but possibly not the same thing.

Apparently, cottage cheese is just cheese curds + heavy cream, so would tvorog + heavy cream end up as the same product?

Hey all,

I have a cookbook here where I found a recipe I want to make and meal plan for, but am a little confused about what to do with a specific ingredient.

The recipe is for a sauerkraut soup, and the recipe calls for a teaspoon of tomato puree. My confusion is that I am completely unfamiliar with tomato puree, and am finding it can be one of two different things, and the struggle is in sorting out which one of these two things is the one I'm looking for. Being in Canada, this isn't a product I recall seeing at all on store shelves.

Apparently in the UK and Australia, tomato puree is similar to tomato paste, though slightly different. However, in the U.S., tomato puree appears to be a product that is thinner than tomato paste, but thicker than tomato sauce.

My confusion is that this cookbook was published by an American authour in the U.S.. The measurements in the book are all imperial, calling for pints and pounds and the likes. However, things don't appear to a

Thanks for everyone's suggestions for cabbage recipes from the other week. Some great stuff, but now I'm sick of cabbage.

Does anyone have some great recipes that taste good and are loaded with vegetables?

Preferably ones where cabbage isn't the main ingredient.

I had this dish in Denver. The bar tended to sell mexican food, but I am not sure if this is specifically a mexican dish.

The actual meal itself (onion, coconut etc) I am not looking for specifically. I haven’t been able to find a recipe where crispy rice in general is made in a cast iron pan.

The bottom and sides were crispy, and the middle was very creamy rice. Does anyone have a recipe or suggestions?

I've been doing this for a while, but it's a problem I've never solved. Dunno if it's my crust recipe or something I need to do during construction.

The recipe is as follows:

• 1c water, 120°F
• 1 packet dry active yeast (2.25tsp)
• 1Tbsp granulated sugar
• 2Tbsp olive oil
• 3.5C white flour
• 1tsp salt

1. Mix the yeast and sugar in the warm water, wait to bloom
2. Add everything else and mix into dough.
3. Knead, proof
4. Roll out, transfer to pan
5. Second proof (optional)
6. Preheat oven to 425°F
7. Construct pizza with favorite toppings
8. Bake at 425°F for 15min or until cheese is sufficiently browned

Step 7 usually has jarred marinara, meats (except pepperoni), spices, and cheese, and all the veggies (and pepperoni) go on top.

Still, the very middle part of the pizza ends up a little doughy, just where the sauce meets the crust. The outside of the pizza is just fine, but the only thing I can think is that the sauce is adding too much water. Do I need to add a layer of oil be

There are lots of articles on the best value cuts to buy. What I want to know is, which store is bringing the best value for a given cut? I'm based out of the south, so I've got lots of great options. walmart, publix, sam's club, piggly wiggly, aldi. I know historically local butchers have been the place to get the deals. The butchers in my area seem quite expensive. I think they're bringing custom orders to the table more than best value on a standard cut. So, in your opinion, which stores offer the best price:quality? Is there a particular grade, label, certification, or anything like that to watch out for?

Why does fresh rosemary taste dry? I don't mean it tastes like dried rosemary, but i don't know how else to describe how it makes my tongue feel. Why is it like that?

Are there any lemmings who can recommend a good tres leches recipe? I've never had one, so I don't really know what to look for.

I've had a look online and I've pretty much only been able to find recipes that have quantities in imperial measurements. For most things thats not a problem, but I have no idea how to covert solid metrics into volumetric and vice versa (eg. butter in TSP and flour in cups)

Closest I've been able to find is this one from a UK supermarket, but it looks as dense as a neutron star. My understanding is that these things are meant to be as moist as anything.

Can someone please share one that they've tried, liked and can vouch is authentic (also with metric measurements)

Preferably for plain old green cabbage, since I bought half a head on a whim without a plan.

I received the Dishoom cookbook for Christmas, I'm trying the Daal first :/. They don't say if I should cover the Daal while cooking. It seems like it would be far too watery with a lid on. They even talk of adding water if it gets low.

Follow-up edit: mistakes were made but ok for a first try. I left it off and simmering for 1.5hrs but it was still pretty watery. I should have started with less water. Then I forgot the cream until after the first bowl... Oops. Thanks for all the tips!

Does anyone have any good deep dish pizza recipes? Specifically for the crust? The craving has struck again for a Chicago deep dish and as there is no deep dish to be found in the land of flat crusts, I am in need of recipe suggestions.

I love cooking, and most dishes I cook contain some kind of onions or garlic in varying amounts. Unfortunately, my partner doesn't handle them well, so I want to replace them as much as I can.

Leek is one decent alternative to onions, and I've recently discovered Asafoetida, a spice that creates an oniony flavor. But onions are also important for texture, especially in saucy dishes, and both leek and spices replace that poorly. Fennel works sometimes but alters the taste.

Garlic generally seems hard to replace, although I've had some success with only slightly squashing the cloves and fishing them out before serving.

Anyway, I'm looking for suggestions. Anybody know any good alternatives, any cool tips or tricks I could try?

Edit: To clarify, the issue is that my partner can't digest them properly and they cause pain (likely a mild food allergy). The flavor is not an issue, and we both enjoy the stuff that we cook apart from this issue.

Hey all,

I've recently been working on purchasing more stuff made and grown here in Canada, and have been making changes to my diet to account for that. One product that has me curious that I've never had before is "sour cabbage", which can be bought in the produce section and is apparently grown the province over.

While I haven't bought it, I was wondering what some ideas are that I can make with it. Thanks in advance!

hi, all; hope this is appropriate.

i was saddened to find out that yummly was killed off over the weekend even though it was one of my favourite places to find new recipes.

does anyone have any good replacements? especially which make it easy to search by cuisine or dietary type?

I've just received a couple cases of clementines which are approaching the end of their life.

I've never cooked with them, normally I just peel and eat them. I'm not sure if I'm up to the task of eating all these in the next few days. So if you've got some tips on something I could do to make them last longer I'm all ears

Watching mythical kitchen about hash browns and wondering if anybody have any ideas on how to make potatoes into other things that are extremely cheap. I usually have only potatoes and margarine at last 2 weeks before I get food stamps because it isn't enough to cover basic food things.

Does anybody know any good ideas or recipes or something that does not require a lot of other one time ingredients? That's really cheap on quantities, like spices, where it can last a while with it being really inexpensive.

Things I have is absolutely basic cooking skills and cooking appliances. Microwave oven and stove. I don't have much of anything because and can't afford anything

Anybody have any ideas or recipes or thoughts?

Hi all,

I've been in a weird spot the last little bit. I recently bought an air-fryer at the thrift shop for a decently cheap price. The thing works like a charm, and I'm excited to start using it on the regular to make recipes like falafel and beet and potato chips.

The issue I'm currently having is just cleaning the damn thing. Clearly it had a lot of use from the previous owner, and I while I want to do the same myself, there's this tough to clean spot on the base that I can't figure out how to clean.

The model is a T-Fal Actifry 2-in-1, so rather than being the typical air fryer I've seen with the basket, this one has a rotating piece in the centre that can either be used to stir ingredients to keep them from sticking using a paddle, or have a rotating pan attached instead which keeps things in place.

The area in question I'm having trouble cleaning is in the base here, behind the plastic filter:

![](https://lazysoci.al/api/v3/image_proxy?url=https%3A%2F%2Ffiles.catb