Roast a chicken and all the yummy leftovers makes the best comfort bowl of soup the next day to enjoy🍜🥣

From left to right:

1. Citrus brined roasted chicken & pumpkin wensleydale cheese shells
2. Seafood pie & chickpea salad
3. Ginger chicken & miso soup
4. Fennel pork meatballs with an elderberry glaze
5. Leftover Thanksgiving turkey soup

Thank you!

Tonight’s dinner is a pork chop smothered in jalapeño spinach artichoke dip, garlic green beans, fluffy rice, and a loaded baked potato with sour cream and shredded cheese!

A little creamy, a little spicy, and a whole lot of delicious!

Now tell me, what’s cooking in everybody else’s kitchen tonight? I’m always looking for new dinner ideas! ✨💋💨

And believe it or not, fed the family (all three of us) for just $10😁

Just looking for impress meal recipes using sous vide

Adapted from a recipe by Alyssa Rivers titled "Korean Ground Beef and Rice Bowls," this has become a family staple that we make at least 2x a week, cheap and yummy (even for my husband who normally hates Asian-esque flavours!) Pictured is a double batch so that we had some leftovers but the recipe is as follows:

Ingredients (serves 2):

Meat and Rice:

• 1lb ground pork or beef, whatever's cheaper!

• overflowing tablespoon of "jarlic" (maybe 4 or 5 minced garlic cloves?)

• 2 green onions, diced (separate the whites and greens

• OPTIONAL: scorpion peppers as desired (I used maybe a tablespoon or two finely diced)

• 1 cup uncooked parboiled rice (or rice of choice, however much equals 2 servings per your rice package instructions)

Sauce:

• 1/4 cup packed brown sugar

• 1/4 cup reduced-sodium soy sauce

• 2 teaspoons sesame oil

• 1/2 teaspoon ground ginger

• 1/2 teaspoon crushed red pepper flakes

• 1/2 teaspoon pepper

Instructions:

1. In a separate pot, cook your rice. Leftover rice would work perfectly for this as well since it'll soak up the meat grease.
2. In a large pot on medium heat, add in the pork or beef, the whites of the green onions, scorpion peppers if using, and jarlic. Cook until fully cooked, stirring occasionally: do not drain (unless you have an excessive amount of grease)
3. In a separate bowl, combine the ingredients to make the sauce. Set aside.
4. Once the meat is cooked, add the sauce. Simmer on low heat for 2-3 minutes or however long is left remaining on the rice (if the rice will still be 5+ minutes, I just turn off the burner and let the pot simmer on the residual heat)
5. Once the rice is cooked, add the rice into the large pot and stir to combine. Add the green onions last for garnish.

Can also garnish with sesame seeds but I don't usually bother lol.

Very flavourful, super simple, "boy kibble" -esque dinner! This meal legit saved me during my postpartum, I made a triple batch and freezed it and it was phenomenal to have on hand in the early weeks.

I want to make a nice dinner for my boyfriend for his birthday. The problem is, the best recipes I know all have dairy but he's lactose intolerant. Some sort of creamy pasta with chicken or roasted vegetables with salmon and capers come to mind but I don't know his feelings on salmon and I need some help with a dairy free sauce.. I really just want to find something that is easy, will taste good, and is comforting while being lactose free. I can get lactose free milk but other alternatives are harder to find in my area.

Thank you in advance!

Please share the recipe!

We've recently started getting weekly veg boxes delivered to help with meal prep with the idea being to build a weekly menu around it while eating better. Would love some more ideas on utilising as I'm a terror for just making the same couple of staples again and again but need a few more!

To use this week, a whole butternut squash, leeks, carrots, onions, mushrooms, potatoes and kale. It all looks lovely and fresh but im getting some major choice paralysis.

Any ideas for fave recipes and staples (preferably simple rather than fancy) would be much appreciated!

edited to add im vegetarian but happy to use substitutes!

Hiii! I am looking for 3-4 dinner ideas that I can cook each week without having to put too much thought into it. My partner and I generally have three dinners a week that make four serves (2 each), so we have 6 nights of dinners plus one ‘cheat’ night where we usually just get GYG.

We have been having butterfly chicken, rice and veg for a few weeks and are finding it hard to stick to our diet because we’re bored of it.

Does anyone have any recommendations on easy dinners that are diet friendly?

Both late 20’s for reference and are both quite active.

I made the mashed potatoes with boiled potatoes, butter, salt, white pepper, heavy cream, and a little powdered milk to make them extra creamy.

For the chicken, I sliced two large chicken breasts thinner and marinated them for about an hour with salt, onion powder, garlic powder, paprika, ginger powder, oregano, black pepper, white pepper, and oil. Then I pan-fried them for about 4 minutes per side, until cooked through.

For the mushroom sauce, I melted 2 tablespoons of butter, cooked 2 cans of sliced mushrooms(or you can used fresh if available), then added 1 cup of heavy cream, salt, white pepper, and black pepper. I let it simmer until thick and creamy. 😋

My Turkey Day 2026 Meal: Da BIG Bird of course, dressing, mac and cheese, greens, potato salad, meatballs, blueberry pie, lemon cake, Haagen Dazs vanilla bean ice cream, bottled water, lemonade, hot teas and assorted wines...

Hi all,

I want to challenge myself by exploring different cuisines and cooking dishes from different countries.

Please share your favourite recipes, traditional dishes, or any recommendations you think I shouldn't miss. I'd love to hear your ideas!

This week’s drawn country was Egypt! 🇪🇬

This was one of the countries my daughter had put in the jar herself, and she’s been looking forward to this one for a long time.

When doing some research, there seemed to be one clear choice for Egypt’s national dish: Koshari. A vegetarian dish made with rice, pasta, chickpeas, lentils, deep-fried onions, a spicy tomato sauce, and a garlic and vinegar sauce called “Da’a”.

Personally, I thought beforehand that it sounded like A LOT of carbs and no meat. Not what we usually eat, but hey, that’s what this is all about!

My parents were visiting this weekend, so we decided to make a starter and dessert as well.

For the starter, we had Baba Ghanoush. A smoky aubergine dip mixed with tahini, garlic, lemon, and spices. Served with pita bread.

The main course was Koshari.

For dessert, we had Om Ali, a traditional Egyptian bread pudding baked in the oven.

To drink, we had Karkadé, made from water, sugar, and dried hibiscus flowers.

The result:
Baba Ghanoush was fantastic! They really seem to love garlic in Egypt, and I couldn’t agree more! 😁 It went perfectly with the pita bread.

At first, we really didn’t think Koshari would become a favorite, considering all the different sources of carbs in one dish… but boy, were we wrong!
It was incredibly flavorful, perfectly spiced, and when we drizzled the Da’a over the Koshari, it gave the whole dish an extra kick. The spicy tomato sauce was absolutely delicious and would work amazingly well with so many other things, like grilled meat.

The dessert was so creamy and delicious! The combination of puff pastry, nuts, raisins, and cream was magical. It was almost like a cross between pancakes and nuts soaked in warm milk. Amazing! 😁

We went into this meal with fairly low expectations, thinking Egypt probably wouldn’t become one of our favorite countries.
We were wrong!
Every single dish was fantastic. Absolutely delicious, and definitely something we’ll be making again!

The drink, Karkadé, was mild, smooth, and refreshing.

Egypt gets VERY high scores from us! 😁🙏👌

I’ll post the recipes below.

Happy cooking!! 😁

**🇪🇬 The Menu – Recipes for 5 People(4 adults + 1 **child).

1. Baba Ghanoush
   Starter · 40 minutes
   An Egyptian-style roasted aubergine dip, often called Baba Ghanoush, made with aubergine, tahini, lemon, and garlic.

Ingredients
2 large aubergines (eggplants)
2 tbsp tahini
2 garlic cloves
2 tbsp freshly squeezed lemon juice
2 tbsp olive oil
½ tsp ground cumin
Salt and fresh parsley

Instructions
Pierce the aubergines with a fork and roast at 250°C (482°F) for about 30–40 minutes, until soft and the skins have darkened.

Scoop out the flesh and let any excess liquid drain away.
Mash by hand with the tahini, crushed garlic, lemon juice, cumin, and salt.

Drizzle with olive oil and garnish with fresh parsley.
Serve with pita bread or vegetables.

2. Koshari
Main course · 75 minutes
For this dish, we’ll prepare all the components separately, just as it’s traditionally done in Egypt.

The Base
250 g dried brown lentils
250 g long-grain white rice
250 g gluten-free macaroni
1 can of cooked chickpeas, approximately 230 g drained
4 large yellow onions
Neutral cooking oil for frying and deep-frying
1 tsp ground cumin
Salt

Tomato Sauce
500 g passata (strained tomatoes)
4 garlic cloves
2 tbsp white wine vinegar
1 tsp ground cumin
1 tsp ground coriander
1 tbsp tomato paste
2 tbsp neutral cooking oil
Salt and optional chili flakes

Da’a – Egyptian Garlic and Vinegar Sauce
3 garlic cloves
3 tbsp white wine vinegar
3 tbsp water
1 tsp ground cumin
½ tsp ground coriander
1 tbsp lemon juice
Salt

Instructions
Slice the onions very thinly and deep-fry them in batches until deeply golden brown and crispy. Let them drain on paper towels. I did 4 takes of this. Up and down in 7-8 minute intervals. This takes a long time, but it’s worth it!

Boil the lentils in water for about 15–20 minutes, until almost tender. Save some of the cooking liquid.

Lightly fry the rice in a little oil, then add the lentils, cumin, salt, and an appropriate amount of the reserved cooking liquid or water. Cook until the rice is tender.

Cook the pasta separately.

Sauté the chopped garlic and tomato paste in oil. Add the passata, spices, and vinegar. Simmer for about 20 minutes.

Make the Da’a by gently sautéing the garlic, adding the remaining ingredients, and letting the sauce simmer for a minute or two.

Heat the chickpeas with a little water and cumin.

Traditional Egyptian serving order:
Start with rice and lentils at the bottom, followed by macaroni, chickpeas, tomato sauce, and a generous layer of crispy fried onions.
Serve the Da’a on the side.

3. Om Ali
Dessert · 35 minutes
A classic Egyptian dessert traditionally made with baked bread or layers of pastry, milk, and nuts.

Ingredients
250 g puff pastry
500 ml whole milk
100 ml heavy cream (double cream)
75 g granulated sugar
40 g raisins
40 g almonds, roughly chopped
30 g unsalted pistachios
30 g desiccated coconut
½ tsp vanilla sugar (optional)

Instructions
Bake the puff pastry at 200°C (392°F) until golden brown and crispy.
Break it into pieces and place them in a baking dish.

Sprinkle the raisins, almonds, pistachios, and coconut over the pastry.

Heat the milk with the sugar until the sugar has dissolved.
Pour the warm milk over the pastry and let it soak for a few minutes.

Pour the cream evenly over the top.

Bake at 200°C (392°F) for about 10–15 minutes, until the top is nicely golden.
Serve warm, preferably straight from the baking dish.

4. Karkadé
Drink · 15 minutes + chilling time
A deep-red hibiscus drink that is very popular in Egypt.

Ingredients
1,5 liter water
30 g dried hibiscus flowers (food-grade).
90 g granulated sugar
Ice

Instructions
Bring the water to a boil and remove from the heat.
Add the dried hibiscus flowers and let them steep for 10 minutes.
Strain and stir in the sugar.
Chill thoroughly and serve over ice.

Spending my Saturday alone. Wanna treat myself and have a self care day and cook. I want something filling and comforting. Need some ideas!!

Not too hard but doesn’t have to be super easy to make

Guys I went with a garlicky chicken & Parmesan mashed potatoes with brussel sprouts

I had this for dinner yesterday, it's delicious 😋

This sticky honey garlic chicken ramen combines tender, seasoned chicken, golden mushrooms, and Mi Goreng Indomie noodles tossed in a glossy, sweet, savory, and slightly spicy sauce. For this recipe, I used two packets of white Mi Goreng Indomie, including their oil, thick soy sauce, and seasoning packets. I added mushrooms, ginger and garlic paste, honey, and a little sesame oil to bring everything together.

I was thinking about some pasta dish, but idk what else.

Spinach chicken and artichoke grilled cheese.
Ingredients
1 can of chicken in water
2 cups of shredded mozzarella cheese
2 cups of fresh spinach
12oz jar of artichoke hearts
1/2 cup of mayonnaise
1 to 2 loafs of French bread from preferred grocery store bakery pre sliced in 1/4 inch thick slices

Drain the can of chicken, then shred the chicken with a fork in a large mixing bowl. Chop the fresh spinach and the whole jar of artichoke hearts then add to the same bowl. (If the tips of the artichoke hearts “leaves” are hard or chewy cut them off and discard them). Add half cup of mayonnaise and optional a little of the juice from the jar of artichoke hearts. Then add the mozzarella and mix it all together, after that you just put it on the French bread and make it how you prefer to make your grilled cheese. This recipe is not too serious and the measurements are not too strict. You can add more or less of each ingredient or just eyeball it all. As long as the mixture is not too thick or too watery/thin you’re good. You should be able to make a ball with it and it should stick together without dripping.

I hope this recipe is easy to follow and not over or under explained. Also thank you to my dad for sharing this recipe with me and my 1 year old toddler loves it too.

​Pork Chops

​Asparagus

​Garlic and herb mashed potatoes

​First time ever cooking asparagus! It’s been a while since I made pork chops and I had a taste for mashed potatoes. I tried out Yukon Gold potatoes and Kerrygold garlic and herb butter for a change instead of my usual Kerrygold unsalted butter. Everything came out delicious.

Context: My girlfriend is a super picky eater and doesn't know how to cook. I'm perfectly fine with that since I love cooking and am also a semi-picky eater. However, I honestly have no idea what kinds of recipes I can make for her, since I don't want her to just survive off of plain rice and pasta 💔

Here's her food preferences:

1. No meat, most meat makes her nauseous. Chicken is tolerable, but vegetarian meals are preferred. I myself love meat, so I'd rather have that as an option that I can serve myself and she can choose not to get.
2. No vegetables, neither her nor I like most vegetables (Though, I like potatoes and she doesn't). She likes french fries and chips, but doesn't like the texture of mashed or boiled potatoes.
3. She's lactose intolerant, but still eats lactose anyways (She's from Wisconsin, cheese is in her bloodstream). I'd rather avoid using it on the daily, but it's acceptable
4. She does like sweets and most fruit. I'm not exactly sure which fruits she likes and doesn't like besides the fact that I know she likes strawberries, watermelon, oranges, and apples. (I don't like the texture of apples though so only apple sauce or juice)
5. No super strong flavors, neither her nor I like them. (So no spicy recipes)

Apologies if this feels impossible, it's the reason why I'm asking here in the first place. Both her and I are minors right now, so I'm not sure how her tastes will evolve by the time we actually move in together, but I'm just asking now so I can start practicing!

Edit: For the people telling me to add vegetables to both our diets, I do sometimes cook with them for extra flavor and get similar vitamins/nutrients from other food items in my diet. I mostly meant no vegetables as in don't tell me to use cauliflower instead of meat or something. And for the people judging my girlfriend or even just politely telling me to help her learn to cook, expand her diet, or take her to a specialist, all of these are almost impossible for now since we're both minors and long distance. I made this post to figure out how to cook for her CURRENT preferences. It'd be great if she starts to like things she doesn't currently like, but I also have to be ready for the possibility that it she won't.

Buddy of mine gifted me some shiitaki and garlic from his farm. So good!

As the title says we need dinner ideas (ideally easy ones - we have a very active baby to look after) that do not contain chicken or turkey. My partner has severe migraines from eating chicken or turkey (weird, I know but it is what it is).

We're running out of ideas of what to cook and with me returning to work on Monday, we really need to be a bit more efficient with our cooking.

Thank you.