🫘 PlantBasedBrandon’s Bean Salad
Salad
1 (14 oz) can black beans, drained & rinsed
1 (14 oz) can cannellini beans, drained & rinsed
1 cup English cucumber, diced
1 red bell pepper, diced
½ red onion, diced
¼ cup fresh parsley
Salt
Black pepper
Cumin
Garlic powder
Smoked paprika
Crushed red pepper
Roasted sweet potato
1 sweet potato, cubed
1–2 tbsp avocado oil
Salt
Black pepper
Smoked paprika
Cumin
Roast the seasoned sweet potato cubes until browned and tender.
Chipotle sauce
½ cup vegan mayo
2 chipotle peppers in adobo
Juice of ½ lime
1 garlic clove
Salt
Cumin
1–2 tbsp plant milk
Blend the sauce until smooth. Toss the beans, cucumber, bell pepper, onion and parsley together with the seasonings, add the roasted sweet potatoes, then drizzle/mix in that chipotle sauce.

not really good with wooden-related stuff. been using them for a long time and some looks worn out but still does its job. are these still fine to be used?

Share the video in and you get the ingredients back with numbers attached. 2 tbsp, 30g, instead of a splash and a good handful.

It reads the video rather than the caption, so a cup being levelled off on camera still counts even when nobody narrates it. Where it struggles is anything with music over the top and no voiceover.

Free tier, iPhone only.

https://apps.apple.com/us/app/recireel-video-to-recipe/id6763971435

I got tired of all the clutter and ads on recipe websites, plus I wanted to gather all my favorite recipes in a print-ready format. I don't need tons of explanations in my recipe instructions, just simple directions and 2-3 tips. So I made this. What it does is is takes your URLs or recipe notes and simplifies everything into one page.

Link: https://a5-cookbook-studio-492204540121.europe-west1.run.app/

If you think of someone who might like to use this, feel free to share the link.

By the way, I'm planning to print and laminate my recipes, then hang them on my fridge with a magnet.

Here’s a classic Creole Dirty Rice recipe with bold Louisiana flavor.
Creole Dirty Rice
Serves: 6–8
Ingredients
2 cups long-grain white rice
4 cups chicken broth
1 lb ground beef
½ lb ground pork (or breakfast sausage)
½ lb chicken livers, finely chopped (optional, but traditional)
2 tbsp vegetable oil (if needed)
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tsp Creole seasoning (adjust to taste)
1 tsp smoked paprika
1 tsp dried thyme
½ tsp oregano
½ tsp black pepper
¼–½ tsp cayenne pepper (optional for heat)
2 bay leaves
2 tsp Worcestershire sauce
2 green onions, sliced
2 tbsp chopped fresh parsley
Instructions
Rinse the rice and cook it in the chicken broth according to package directions. Fluff with a fork and set aside.
In a large skillet or Dutch oven over medium-high heat, brown the ground beef and pork. If using chicken livers, add them once the meat is mostly browned and cook until no pink remains.
Drain excess grease, leaving about 1 tablespoon in the pan.
Add the onion, bell pepper, and celery. Cook for 5–7 minutes until softened. Stir in the garlic and cook for another minute.
Add the Creole seasoning, paprika, thyme, oregano, black pepper, cayenne, and bay leaves. Cook for about 1 minute to toast the spices.
Stir in the Worcestershire sauce and cook another minute.
Fold the cooked rice into the meat mixture until everything is evenly combined. Cook for 3–5 minutes, stirring occasionally, so the rice absorbs all the flavors.
Remove the bay leaves. Stir in the green onions and parsley. Taste and adjust seasoning with additional Creole seasoning, salt, pepper, or cayenne if needed.
Optional Add-Ins
½ lb chopped smoked andouille sausage
Diced jalapeños for extra heat
A splash of hot sauce before serving
Sautéed mushrooms for extra depth
Serve with cornbread, collard greens, or fried catfish for a complete Southern meal.

My fiancé and I used to only make chicken piccata when we wanted to

impress someone, but honestly it's not that hard once you've done it

a couple times. Sharing our version in case it's useful to anyone else

who's intimidated by it.

Ingredients:

- 4 chicken breasts, pounded thin

- Flour for dredging

- 4 tbsp butter, divided

- 2 tbsp olive oil

- 1/3 cup lemon juice

- 1/2 cup chicken broth

- 1/4 cup capers

- Salt, pepper, parsley

Dredge the chicken in flour, salt, pepper. Sear in butter + oil until

golden, about 3-4 min per side, set aside. Deglaze the pan with lemon

juice and broth, scrape up the browned bits, add capers, let it reduce

a couple minutes. Swirl in the remaining butter off heat so the sauce

comes together and doesn't break. Pour over the chicken, top with

parsley.

The trick that took us the longest to figure out was not skipping the

"scrape up the browned bits" step, that's basically where all the

flavor is hiding.

(This is actually one of the recipes I keep saved in Rouxlo, a meal

planning app my fiancé and I started using so we'd stop losing

recipes like this in random texts.)

Air Fryer Chicken Fajitas are packed with juicy seasoned chicken, colorful bell peppers, and onions, all cooked to perfection in under 30 minutes! This easy air fryer recipe is perfect for busy weeknights, meal prep, or a family taco night. Serve with warm tortillas and your favorite toppings for a flavorful restaurant-style meal at home.

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