I find cooking to be incredibly intimidating, but it's often the case that many dishes are not difficult. Cooking is procedural precision with an eye and a nose for good taste.

As with other aspects of my life, I think it's important for what I eat and make to be minimal. If I buy minimally processed ingredients myself, the end result will be simple and healthy for me; the more processed an ingredient is, the greater its propensity to have health symptoms and consequences.




[]these aren't *actually* minimalist, but they all look like good recipes


[good bowls]

mom tips:

- start with base; quinoa, brown rice, pasta

- add toppings: roasted veggies, raw chopped veggies, cheese, beans

- crunch: seeds, chips, chickpeas, croutons

- sauce, dressing, salsa, sour cream, yogurt

- chopped chicken or browned meat alternative on top of that


  • could top tacos with anything, or use flatbread and veggie gyro

[good reference for meatless pasta recipe suggestions]


[seasoning a cast iron with chemistry : )]

[GitHub - openfarmcc/OpenFarm: A free and open database for farming and garden...]

[excellent homemade, vegetarian recipes]


Love recipes, but I can do a far better job organizing these than in org-mode files! Need to make my own syntax for expressing them so that I can generate a cool, interactive cooking instruction website (inspired by ICA's website: the best cooking website that I've ever seen, I think).

NEXT Sloppy Joes

SCHEDULED: <2020-01-05 Sun>

  • 1 1/2 lbs lean ground beef
  • 1 yellow onion
  • 1 red bell pepper
  • Sea salt - to taste
  • black pepper - to taste
  • 1 cup Ketchup
  • 1/2 cup pureed sweet potatoes (you can buy canned and mash with fork or microwave a sweet potato and scoop out flesh to mash with fork) 
  • 3 TBS apple cider Vinegar
  • 3 TBS Worcestershire sauce
  • 1 TBS brown sugar
  • 3 TBS yellow mustard

Brown the beef in a nonstick skillet over medium heat, 5-7 minutes, drain fat.  Add onion and bell pepper and season with salt and pepper.  Cook until vegetables are soft, about 7 minutes.  Add ketchup, sweet potatoes, vinegar, Worcestershire sauce, sugar and mustard.  Stir to combine.  Simmer until slightly thickened, about 10 minutes.  If too thick, add water by the tablespoon as needed. Spoon over hamburger buns. 

NEXT Baked salmon

SCHEDULED: <2020-01-05 Sun>


NEXT Chicken Fajitas

SCHEDULED: <2020-01-05 Sun>


Success!! Use extra lime and other spices and top with cilantro. Use more chicken than usual as well, the recipe is a bit light - 2 lbs is good

Chicken Casserole (Lynn)

  • 3-4 chicken breasts
  • 2-10 3/4 oz cans Cream of Chicken soup
  • 1 - 10 3/4 oz. can chicken broth
  • 8 oz bag Pepperidge Farm Stuffing
  • 1 stick butter
  • 1 - 10 3/4 oz can mulk

1. Preheat to 375

2. boil chicken until done, then cube it

3. place chicken in large casserole dish

4. mix soup and brock with chicken, spread evenly over dish

5. moisten stuffing with butter, spread over chicken

6. pour the milk over everything

7. cook for 30 minutes covered, then 15 minutes uncovered

Layered Hamburger Bake (GB)

  • 3 cups medium noodles
  • 1 lb ground beef
  • 1 15oz can / 2 cups tomato sauce
  • 1 t sugar
  • 1/2 t salt
  • 1/4 t garlic salt
  • 1/8 t pepper
  • 1 8oz package cream cheese, softened
  • 3 T milk
  • 1/2 cup sour cream
  • 2 T finely chopped onion
  • 1 10oz pkx frozen, chopped spinach or broccoli
  • 1/2 C (2oz) natural shredded cheddar

1. Cook noodles in large amount of boiling salted water until tender,

about 10 minutes, drain.

2. Cook noodles in large amount of boiling salted water until tender, about 10

minutes, drain.

3. Add tomato sauce, sugar, salt, garlic salt pepper and cooked noodles. Set


4. Stir together cream cheese, sour cream, milk and onion.

5. In 2QT. casserole, layer half of the ground beef-noodle mixture, half the

cream cheese mixture, all of the spinach and rest of the ground beef


6. Cover and bake in 350 degree oven for 40 minutes ot till bubbly.

7. Uncover and spread remaining cream cheese mixture atop; sprinkle with cheddar


Note: As I said, I add a little more sour cream and milk to the cream cheese to

make it spread further and more easily.

Baked Chicken Parmesean


1/4 cup extra virgin olive oil

2 garlic cloves, peeled, finely chopped (about 2 teaspoons)

1 can (28 oz) crushed tomatoes (we use Muir-Glen)

1/2 teaspoon dried basil (or 1 Tbsp of chopped fresh basil)

1/4 teaspoon dried oregano (or 1 teaspoon of chopped fresh oregano)

1/4 teaspoon sugar

Salt and ground black pepper to taste


3 Tbsp Dijon mustard

1 Tbsp white-wine vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 pounds chicken breast cutlets (or skinless boneless chicken breasts or

thighs that have been pounded to a 1/4-inch thickness)

1 cup of breadcrumbs (panko or homemade)

1 cup finely grated Parmesan cheese

3 Tbsp unsalted butter, melted

1 Make the sauce: Heat the olive oil in a large saucepan on medium high heat.

Add the garlic and cook until fragrant, about 30 seconds.

Stir in the crushed tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer.

Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm.

2 Preheat oven to 450°F. Line a baking sheet with foil, parchment, or Silpat. While the sauce is simmering, prepare the chicken in the next steps.

3 Make the coating: In a large bowl whisk together the mustard, vinegar, salt, and 1/4 teaspoon of pepper.

Add the chicken cutlets to the mixture and coat well on both sides.

4 Dredge the chicken: In another bowl, mix together the breadcrumbs, grated Parmesan, and 1/4 teaspoon of black pepper. Mix well and stir in the melted butter. Transfer to a shallow plate.

Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken cutlets. Place dredged chicken on the lined baking sheet.

5 Bake: Bake at 450°F on the center rack of the oven until cooked and golden

brown, about 15 minutes.

6 Serve: Serve with a side of rice, noodles or pasta. Ladle sauce with the chicken.



apple cinnamon oatmeal


HEDULED: <2020-01-12 Sun>


HEDULED: <2020-01-12 Sun>


HEDULED: <2020-01-18 Sat>


HEDULED: <2020-01-18 Sat>


HEDULED: <2020-01-18 Sat>


HEDULED: <2020-03-07 Sat>


HEDULED: <2020-03-08 Sun>


pie crust


panini bread


baking without a loaf pan


apple dumplings




NEXT Homemade Soft Pretzels Recipe | Alton Brown | Food Network

SCHEDULED: <2020-05-10 Sun>

Homemade Soft Pretzels Recipe | Alton Brown | Food Network




[]good source for vegetarian recipes

[]saffron bread

[] nyt cooking recipes

[]spicy braised tofu

[]idea for brown rice next: this would be cool

[]how to make stovetop popcorn

[]garden of vegetarian and vegan recipes

some sort of bread

60g butter room temp

330g + 22g high protein flower (can use all purpose)

50g sugar

1 egg + 1 extra for egg wash

120, 0.5 cup, + 0.25 cup milk

7g instant yeast - 1 packet

22g flower


60ml water

combine over med low heat, don't look away

as soon as it reaches a creamy and light consistency take it off the heat

warm 120ml milk and crack one egg into mixer bowl

add dry ingredients

330g flour

50g sugar

7g yeast

1 tsp salt, keep separate from yeast as it cna kill it

dump everything without butter into mixer bowl

beatrixbakes cookbook

wet ingredients in first then dry on top, ensures you won't get untouched pockets of flour!

5min on low

dough pulling away from the edges but still sticky, pain in the ass by hand

add butter chunk by chunk

good dough? pass windowpane test: stretch super thin and it can still stretch but is translucent

proof in oiled bowl for about an hour

looking for honeycomb ish structure!

topping: corn, cheese, green onion, kewpie

wrap dough around some sausage in facny way

20-30 mins at 180c

bread rolls with leftover!!

(tangzhong milk breat)

some links

[Äppelkladdkaka med kanelfrosting | Recept]

[What Is Water Kefir? Benefits, Uses and Recipe]

[BA&#039;s Best Chocolate Chip Cookies Recipe | Bon Appetit]

[scraping Online food Recipes #210]


[]extract ingredients from any recipe on the internet



[Extract recipe ingredients from any recipe website on the internet.]

[watch this guy for recipes!]



oat milk

  • 1 cup oats
  • 6 cups water
  • 1/4 teaspoon vanilla
  • 14 teaspoon maplehoney/agave
  • pinch of salt

catherine hyden

blend for 30 seconds then strain!

pasta e ceci

italian pasta and chickpea stew

on nyt cooking!

17:37 kimchi recipe



  • 8 lbs napa cabbage
  • 1 cup kosher salt
  • 19oz shredded carrots or radish
  • 1 bunch scallions
  • 1 head garlic
  • 2in piece of ginger
  • 2 small pears or one large pair
  • 3/4 cup soy sauce
  • 1/4 cup white miso paste
  • 1/4 cup sweet rice flour
  • 1 to 1.5 cups gochugaru


1. wash all produce

2. cut out inner bottom core and discard wilted leaves of cabbage. chop rest into bite size pieces

3. in large bowl massage the salt into the cabbage pieces. let sit for 2 hours, stirring 1h in. draws out water from cabbage and softens it

4. prepare other ingredients

a. combine rice flour and 2 cups water. bring to simmer and whisk until thickens, maybe 10 minutes. set aside to cool

b. slice scallions, separate white parts from green partsz

c. peel garlic and ginger. roughly chop

d. dice the pears

e. in blender, blend miso, pears, ginger, garlic, scallion whites and soy sauce to a pureez

5. after 2h, rinse salted cabbage to remove salt, then wring in a salad spinner or colander, draining as much water as you can

6. large bowl: combine rice flour mix, blender puree, gochugaru to form a paste. taste and add salt/gochugaru as desired. should be pretty salty, will be balanced out by acid from fermentation

7. stir in cabbage, carrots and scallion greens until all well coated with paste. move to fermentation container, make sure all closed in kimchi liquid

8. let sit for at least 48h; after this, try once a day until it tastes as sour as you want. (yan rec: 65f room temperature for about a week)

9. should last for weeks in the fridge with this flavor!!

2022-11-01 35e6efb
2022-11-01 1d0a055
2022-10-27 e352709
2021-09-22 52a677b
2021-09-21 7732812
2021-08-19 87d9551
2021-01-19 4e62c15
2021-01-17 675fddc
2020-11-15 a0eccac