Foodies of Habitica Unite! []
Our purpose is to provide cooks of *all* experience levels with the resources they need to hone their skills and techniques, as well as provide a place to share your creations and experiences.
Challenges[]
Each month the guild sponsors recipe related challenges. If you are participating in one of the challenges, please use this space to share your recipe.
- 🍱 Quick, Cheap and Healthy Solo Cooking Challenge: Eating healthy home-cooked meals when you're cooking for only one or two people can be challenging. Share your hacks and recipes.
- 🍲 Culinary Heritage • Your Favorite Dish: Share your culinary heritage with your fellow Habitica Foodies. Tell us about one of your favorite dishes and how it relates to your culinary heritage. Share your recipe or a link to your recipe.
🍱 Quick, Cheap and Healthy Solo Cooking Challenge[]
July 2020[]
June 2020[]
@gbibim's Easy Avocado Pasta Salad
Ingredients:
- Cooked Pasta - preferably a short type
- Avocados
- vegetables - I like using carrots, red onions, corn and red bell peppers, make it colorful!
- lemon juice
- salt and pepper
Directions:
- If you haven't cooked the pasta do it and put it on the fridge while you mash the avocados. The amount of each one are whatever it suits you and how much you want to eat! I usually use half of a big avocato for 100g of dry pasta.
- Add salt and pepper and lemon juice to taste to the mashed avocado. (the lemon juice is for taste and to prefent it from browning).
- Dice all your vegetables to whatever size and shape you like. I like them really small.
- Mix the chilled pasta with the mashed avocado and all the vegetables. (You can add any kind of bean or meat replacement if you want to amp up the protein)
- Leave it a little bit on the fridge so the flavours get to know each other for a while.
- EAT!
@ResearcherLilly's Easy Chickpea Curry
Ingredients
1 can of chickpeas, rinsed
1 potato, diced
½ large onion or 1 medium-small onion, chopped
Around 10oz of chopped spinach (fresh or frozen)---if you use fresh spinach, do not use baby spinach; use the older, tougher kind or it’ll turn into mush
1 can diced or diced tomatoes or dice 2 large tomatoes (beef tomatoes work well, but any kind will do)
Spices—curry powder, or some combination of cumin, coriander, cardamom, turmeric, red pepper (I use a mix of cayenne and paprika but either alone will do just as well), and garlic to taste; if no red pepper is available, use black
Salt to taste
Directions:
1. 1. Fry the onion in a high-sided pot or pan for a few minutes until it starts to brown
2. 2. Spice the onions with curry powder or a combo of spices and salt (I would recommend including ½ teaspoon each of pepper, cumin, and turmeric at the very least but adjust to preference)
3. 3. Stir the spiced onions and let the spices fry for about 40-50 seconds until you start to smell the wafting into the air
4. 4. Add the potatoes and stir to coat them with spices. Roast potatoes for a few minutes until they start going yellow
5. 5. Add the spinach. Scrape any stuck bits off the bottom with a spatula. If you’re using frozen, there will be water from the melt. If you’re using fresh spinach, add a few tablespoons of water. Wait until the spinach unfreezes (if frozen) or wilts (if fresh)
6. 6. Add chickpeas and stir. I recommend adding more spices at this point
7. 7. Add tomatoes. If you’re using canned tomatoes, let the juice go into the pot too. If you’re using fresh tomatoes, there won’t be enough liquid to cook the potatoes, so add either about 1 cup of stock (recommending vegetable) or water
8. 8. Let the liquid boil out until the potatoes are soft and cooked through (about 15 minutes)
9. 9. Serve with rice
@lurishipping's "Black Forest Cake" Style Overnight Oats
Ingredients for the base:
- 45g rolled oats
- 30g (soy) yogurt
- 95ml (soy) milk
- 2 tablespoons unsweetened cocoa powder (or more to taste)
- a pinch of salt
- optional: a pinch of cinnamon, 1/4 teaspoon vanilla extract, +/- 1 tablespoon of your favorite sweetener
Ingredients for the topping:
- a handful of fresh or canned cherries (pits removed)
- optional: low-fat whipped cream / whipped soy cream / more yogurt and dark chocolate chips / chopped up dark chocolate / more cocoa powder
Directions:
- Add the cocoa powder and salt (+ cinnamon, if using) to the oats and mix well.
- Add yogurt and milk (+ vanilla extrat and/or sweetener, if using), mix well again.
- Taste to see if you want more cocoa, sweetener, etc., and add whatever is missing.
- Cover the bowl and put it in the fridge. Leave it there overnight or for at least 3-4 hours.
- Put your toppings on top when you're ready to eat or serve the oats. Whipped cream/additional yogurt and chocolate chips are optional, but I highly recommend them for the most authentic "Black Forest Cake" flavor!
May 2020[]
@lurishipping's Grilled (Vegan) Cheese Sandwich
Ingredients:
- 2 slices of whole grain sandwich toast
- 1 slice of cheese or vegan replacement (I highly recommend SimplyV slices, they're great in this recipe)
- 1-2 slices of tomato
- butter or margarine
- oregano, salt and pepper to taste
Directions:
- Butter the toast slices on all four sides.
- Heat a little bit of butter/margarine in a frying pan on medium to slightly higher heat. (If you like your cheese very liquid-ish and your toast still a bit softer/lighter, stick with medium heat to avoid going overboard with the toast crispyness/darkness while the cheese isn't fully melted yet.)
- Put the cheese and tomato slices between the toast slices and season with a bit of oregano.
- Put the sandwich in the frying pan and let it brown on both sides. Check if the cheese is melted the way you like it before tranferring it to a plate.
- Cut diagonally, so there are two triangles. Sprinkle on some salt and pepper if you like. Enjoy.
@potato's (Vegan) Stuffed Peppers a la Kitchen Sink[]
I make this healthy one-dish meal to use up small quantities of leftover veggies, rice, and beans without buying any special ingredients besides the peppers. It takes 15-30 minutes (not counting time to prepare the rice and beans, if you're not using leftovers).
Ingredients:
- 2 bell peppers (any color), halved and emptied of seeds
- 1/2 onion, minced (or substitute 1T onion powder)
- 1-2 cloves garlic, minced (or substitute 1-2t garlic powder)
- 1 tomato, minced (or 1/2 can of minced tomatoes, or 1C any other veggies e.g. zucchini, broccoli, mushrooms, etc.)
- 1/2C dried legumes/pulses (any kind), soaked overnight and boiled until soft (or 1 can pre-cooked beans), drained
- 1C cooked grains/pseudograins (e.g. rice, quinoa, barley, etc.)
- 1-2T olive oil (or other frying oil)
- 1T lemon or lime juice (optional)
- Whatever dry herb/spice blend floats your boat! (e.g. 1t red pepper flakes + 1t basil + 1t oregano + 1/4t salt + 1/4t pepper)
- Whatever fresh herbs you may have on hand (e.g. green onion, marjoram, cilantro)
- 1 frying pan big enough to hold the four bell pepper halves, 1 stirring/scooping tool, 1 clean surface
Directions:
- Add oil and dry herbs/spices to a hot frying pan and stir to coat with oil.
- When hot, add the onions and garlic and stir to coat with oil.
- When fragrant, add the tomatoes (or other vegetables), any fresh herbs (optional), and lemon/lime juice (optional) and stir.
- When warmed through, add the grains and legumes/pulses and stir thoroughly.
- When the stuffing is warm, remove from heat and spoon it into the peppers.
- Transfer the stuffed peppers in the pan and heat/cook to your preferred temperature/softness.
@gbibim's One pot vegan pasta with tomato sauce.[]
I make this meal at least once every week because it's so easy, not time consuming, the base of it are only ingredients that every vegan has in their pantry, and you can use pretty much any left over vegetables and spices that I have around. Besides, you can custom it to your needs (how much hungry you are, what you crave eating at the moment, etc.). You only need to be actively cooking for less then 5 min and the meal is ready in less then 20min. The version that I am posting have the proportions and ingredients that I usually make. You can also try with different sauces!
Ingredients:
- 100g Pasta (any kind and the quantity that you want. Keep in mind that if you choose to use a whole wheat pasta it will take longer to cook.)
- 40g TVP (Textured Vegetable Protein; a great source of protein for vegans and prepared like this it's just delicious since it cook in the sauce.)
- 1 clove garlic, minced (or substitute 1tsp garlic powder)
- 1 Cup tomato sauce or canned tomatoes.
- 1Tbsp olive oil (or other frying oil)
- 1T lemon or lime juice or vinegar (it helps balance the bitter taste of the tvp)
- Whatever dry herb/spice blend you like.
- Whatever fresh herbs you may have.
- Whatever veggies you want.
Directions:
- Put all the ingredients into a pot. If using fresh herbs, it may be better to leave them to the end.
- Add enough water to cover all the ingredients and a little more.
- Cook at medium-low heat until the pasta is cooked and the sauce have the consistency you like.
- Add the optional fresh herbs and stir.
- Plate and add the topping you love!
April 2020[]
@sayrrin's Vegan Chocolate Chip Cookies
Ingredients:
- ½ cup sugar
- ¾ cup dark brown sugar, packed
- 1 teaspoon salt
- ½ cup refined coconut oil, melted
- ¼ cup non-dairy milk
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon baking soda
- 4 oz vegan semi-sweet chocolate, chunks
- 4 oz vegan dark chocolate, chunks
Directions:
- In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
- Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Fold in the chocolate chunks evenly.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F (180°C).
- Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
- Bake for 12-15 minutes, or until cookies just begin to brown.
- Cool completely.
@ResearcherLilly's Easy Black Bean Quesadilla
Ingredients:
Tortillas (the number will depend on the size—I usually use about 6-7 taco-size tortillas per can of beans, but you can pile on ingredients a bit thicker and make fewer but more stuffed ones)
Black beans (1 can, drained and rinsed)
1 chopped bell pepper (or 1 large carrot or 6-7 baby carrots if you prefer them to bell peppers or 1 can of corn)
Your favorite shredded cheese (10-12oz—though I’ll admit I pile the cheese on by the pile. You can use less if you only want a little)
Chopped fresh cilantro—half on the inside of the quesadillas and half with the dip (optional); You could also use fresh parsley if you have the gene that makes cilantro taste like soap
Sour cream for the dip (optional)
Directions:
1. 1. Lay out tortillas on a baking tray and fold them in half. You’ll probably wind up using two trays.
2. 2. On the inside of each tortilla, put a layer of cheese on the bottom half that is touching the tray. Then, add a mix of the beans, vegetable(s), and cilantro. If you’re using cilantro, make sure it’s under some of the vegetables. This will help keep it retain moisture and flavor. Add another, thicker layer of cheese on top. I find that having two layers helps hold your stuffing together better, which is especially important if you overstuff some of the quesadillas. Close the top half of the quesadilla over the stuffing. The top of the quesadilla doesn’t have to lie down flat, but it should at least remain touching the ingredients. If it won’t stay closed, you’ve added too much stuffing.
3. 3. Bake each tray for 10-12 minutes at 325⁰F
4. 4. Chop the rest of the cilantro and mix with sour cream for a complementary dip. The portion size is about 2-3 quesadillas per person.
@lurishipping's Zucchini Pasta
- Cut 1 large zucchini (or 2 small ones) into thin slices.
- Cook 100-150 grams of your favorite pasta in a large pot (I suggest fusilli, I cook the dried ones about 10 minuted in salted, boiling water).
- Meanwhile, heat up 2 tablespoons of oil in a large pan. Olive oil adds the most flavor in my opinion, but any neutral oil works too!
- Then spread the zucchini slices evenly throughout the pan and roast them on medium to slightly higher heat. Check if they start to brown, then flip them and continue to roast them so they're slightly soft and just a little bit browned on both sides.
- Remove the pan from the heat and add the cooked pasta once it's ready.
- Season with dried basil, salt and pepper.
- Optional: If you like cheese, parmesan works really well with this! If you're more fond of vegan options, yeast flakes do the trick, too.
<anonymous> Sweet Potato, Red Pepper, and Chorizo (or not) Soup
- Peel and slice a large sweet potato. Boil until soft.
- Wash and slice 2 red peppers. Roast on a low heat until soft and the juice starts to come out.
- Blend (or mash) the potato and the red pepper and add back to the water.
- Chop half a chorizo ring (or 100g) and add to the soup.
Vegetarian option: add 1 level teaspoon of paprika and a few drops of olive oil, instead of chorizo. Allow to simmer for 10 minutes and serve with bread - olive bread is AMAZING with this.
This will make 4 reasonable portions or 3 HUGE portions.
@ameliadumas Thai Zoodle Stir Fry
I'm not generally a "zoodles" person, but I think zucchini noodles are uniquely suited to stir-frys.
Ingredients
- 1 lb tofu (you can use chicken if you prefer, just pan fry it after you cook your scrambled egg and set aside)
- Cooking spray
- 2 tsp peanut oil, divided
- 1 egg, scrambled (omit if vegan)
- 2 cloves of garlic, minced
- 1 inch of ginger, peeled and minced
- 3 scallions, sliced (I like to cook the white parts and use the green parts for garnish at the end
- 3 carrots, sliced
- 1 bell pepper
- 2 zucchinis, either sliced or spiralized
- 2 tbsp fish sauce (you can find vegan fish sauce on Amazon, at your local Asian grocery store, or make your own)
- 3 tbsp lime juice (if you can find kaffir leaves, use a few of these instead, minced)
- 1/2 tsp red pepper flakes (more or less depending on your spice preference)
- 2 cups bean sprouts
- salt and pepper to taste
This recipe is pretty easy to add to, so you can add more or different vegetables depending on your preferences.
Optional Toppings
- Crushed peanuts or cashews
- Lime wedges
- Additonal red pepper flakes
Steps
- Preheat your oven to 400F
- Wrap your tofu in 4-5 layers of paper towels. Place between two plates. Put a heavy can on top of the plates and press the moisture out of the tofu for 30 minutes. This is a good time to wash and prep your veggies.
- Cut tofu into half inch to one inch cubes. Spray the cubes with cooking spray and then bake for 40 minutes, flipping halfway through.
- Heat a large skillet over medium heat. Pour in the egg and cook until soft, but not dry or rubbery. Once scrambled, set aside.
- Add another teaspoon of peanut oil to the pan and saute the garlic, ginger, and scallions until fragrant.
- Add the carrots, bell pepper, and any other veggies you'd like to the pan and sautee untiil tender.
- Mix the sauce in a small bowl by add the fish sauce, lime juice, and red pepper flakes and stiring.
- Once the veggies are tender, add your zoodles. We want to leave these a little firmer so they have noodle-like texture. Cook until they become a little more plyable, but not too tender.
- Add your sauce, bean sprouts, egg, and tofu back to the skillet. Toss or stir until everything is coated. Season with salt and pepper to your taste.
- Garnish with whatever toppings you like!
Nutrition
Serves 2-4 depending on how much you eat. This nutrition is calculated assuming two servings.
Calories: 412; Fat: 15.4; Sat Fat: 3; Carbs: 39; Fiber: 10.6; Sugar: 20.4; Protein 31.2
March 2020[]
Corveya's Pumpkin-Coconut-Soup
Ingredients
- 600g Hokkaido Pumpkin, diced
- finely chopped Ginger
- 1 finely chopped Onion
- 1 Can Coconut Milk
- 2 tsp Curry Paste (red)
- 500ml Vegetable Stock
- 1 finely diced Potato
- If you like: roasted Pumpkin Seeds, and/or candied Ginger
Note
(This makes quite a large amount of Soup, probably enough for at least 5 regular Plates. If you do this for only one Person, consider doing it with half the numbers given here)
Steps
- Heat the Cream of the Coconut Milk in a pot - keep the Watery part back, don't toss it away.
- Add Onions, Ginger and Potato, sewat, then add the Pumpkin-Dices.
- When the Pumpkin is stewed evenly, add the Rest of the Coconut Milk and the Vegetable Stock, continue to simmer.
- After the Pumpkin has been thoroughly softened, purèe the Soup.
- To garnish, roast Pumpkin Seeds and or glace Ginger Strips in another Pan.
@shannyboxman's Veggie Chilli[]
This veggie chilli is so delicious and easy, and you can add other veggies if you want. It's also super affordable for a healthy meal and most of the ingredients have a long shelf life! This recipe contains about 4 servings. It's an excellent meal for leftovers.
I originally got this recipe from a Hello Fresh box, but I've changed it slightly over time for my own tastes. For the original recipe (with helpful pictures!), you can visit: https://www.hellofresh.ca/recipes/veggie-chili-5ab4036830006c79bc3067b2. To help folks that eat according to cost, I've included what I usually pay for these ingredients at No Frills or FreshCo in Southern Ontario, the WHOLE item not just how much is used in the recipe. I usually wait until the ingredients are on sale to buy them, but most are reliably cheap or frequently on sale.
Ingredients:
- 1 can black beans (around 540 ml, $1)
- 1 can diced tomatoes (around 790 ml, $1)
- 1 large red or white onion ($1.61 each, I recommend getting a larger bulk bag to be cheaper per item)
- garlic, 3-6 cloves or as much as you want ($0.50 for a pack)
- 1 large bell pepper (green is usually cheapest, $1.83)
- 1 large carrot ($2 for a whole pack)
- 2 tablespoons taco seasoning (I use Old El Paso Original Taco Seasoning, $8 for a value size jar or $1 single pack on sale)
- 1/4 teaspoon Chilli powder (1/8 tsp for mild spice, 1/4 tsp for medium spice, 1/2 tsp for spicy, 1 tsp extra spicy. $2.27 for a pack.)
- 1 cube vegetable bouillon ($1 for a pack of 6 cubes)
- 1 tablespoon olive oil, or your preferred cooking oil like canola oil (not including this in price)
- Marbled cheddar cheese (as much as desired) ($5 for a bar)
- Salt and pepper to taste (Optional, not including this in price)
Optional:
- Green onions (topping. $1.27 a bunch)
- Tortilla chips ($2 on sale)
- Sour cream ($1-2 on sale)
- Experiment adding other veggies as desired. I find celery also works well, but the basic recipe is my favourite.
To cook:
1. Wash your veggies.
2. Chop all the veggies: Chop pepper into 1/4 inch pieces, mince or grate garlic, dice onion, chop carrots into small pieces.
3. Heat a large pot over medium heat. When the pot is hot, add 1 tablespoon of oil followed by your chopped onion, carrot, and bell pepper. Cook, stirring often, until veggies soften (4-6 mins usually). While the veggies cook, open the can of black beans and rinse them in a colander. Open the can of diced tomatoes.
4. Add spices: To the pot, add garlic, taco seasoning (2 tablespoons at least but I add a bit more sometimes), and chilli powder. Stir spices into veggies.
5. Add the black beans, diced tomatoes, bouillon cube, and 1 cup water (to cook faster, only use 1/2 cup. This may affect the texture of the chilli but it'll still be good). Bring to a boil over high heat. Once boiling, reduce heat to medium and cook uncovered, stirring occasionally, until chilli is thickened, about 30 mins. Season with salt and pepper if desired. While the chilli cooks, grate your cheese and chop the green onions if you're using them. I also use this time to clean up.
When the chili thickens, serve it in a bowl with the grated cheese on top. Optionally, you can also add sour cream and garnish with green onions. You can eat it with a spoon or you can scoop it up using tortilla chips!
Enjoy!
February 2020[]
Lady Indigo's Quick Lentil-Coconut Curry (vegan)
Ingredients (for two portions):
- 1 red onion
- 1 garlic clove
- small piece fresh ginger
- 2/3 cup red lentils
- veggie stock
- 2 cups water (probably more)
- 1 carrot
- 1/2 head broccoli
- green curry paste
- tumeric, salt, pepper
- 1/2 can of coconut milk
Note: Instead of broccoli and carrot, you could use literally any other veggies you have lying around the kitchen. This is just my favorite and most conveniant variation.
Steps:
1) Prep-work: Chop onion, ginger and garlic into small pieces. Measure lentils and cut up the broccoli and carrot. Heat oil in either a pot or a deeper pan (medium-high heat).
2) Put onions, ginger and garlic in and fry until they start to brown. Add veggies, fry a few more minutes, then add lentils and water. Bring everything back to a simmer, then add in 1-2 tsp. veggie stock, curry paste, coconut milk and 1 tsp. tumeric. Stir, turn heat to low and let everything simmer for 10-12 min., adding more water if necessary.
3) Taste with salt and pepper. Lentils and veggies should be soft. Serve with rice, couscous, etc.
Variations:
- fry up prawns or chicken in the pan and put them aside, then add to finished curry.
- change up veggies or add some baby spinach to finished curry
- fancy things up by chopping up some fresh coriander to add to curry/use as garnish
- I've had good experiences with adding some mango or pineapple juice to the curry for a slightly fruitier flavor
Corveyas Buttermilk-Leek-Soup[]
Ingredients:
3 Potatoes
1/2 Liter Vegetable Stock
2TblSp Butter /Oil
3-4 TbSp Flour
1/4 l Buttermilk
1-2 small Leek
1 Green Onion
Salt, Pepper, Lemon Juice
Dice the Potatoes finely, boil them in the Stock, take out the Potatoes, and keep the stock (I once accidentally poured it into the Drain when sieving out the Potaotes, dont be like me ^^) either in a Bowl or in the Pot, if you have a spare one.
Heat the Fat in a Pot, stir in the Flour and create a Roux. Pour the Stock onto it, creating a nice, smooth soup-Base. Stir in the Buttermilk, heat, but dont Boil anymore. Add Potatoes back in, and season. then add the Chopped Leak and Green Onion (Depending on how spicy you like Leek and Onion, add them sooner/let them simmer longer, to take out a little Spiciness)
@nonotes "Bacon Broccoli 2: Electric Brocaloo"[]
Ok, I wrote a whole lot of words, but this really is a simple recipe. There's a short version at the bottom. It's just one pan and can be made in about 15-20 minutes. It’s suitable for brunches, lunch, or dinner, at any time of the year. It tastes pretty fancy, but it is easy. It’s very customizable and is healthy- but tastes like a treat.
Start off with a decent sized frying pan. One with a nice fat bottom. Get it warming up while you cut the following (double it up for two people):
1 or 2 slices of Bacon, cut into thin strips. One’s usually enough.
¼ Broccoli, in small florets.
¼ Onion, red or white, sliced thin.
½ Bell Pepper, sliced thin.
You will also need:
A few pinches of salt.
A few crunches from a pepper grinder.
½ tsp of smoked paprika.
½ Cup of cooked or canned garbanzos/chickpeas, drained/dried.
A handful of washed baby spinach or arugula leaves.
A drizzle of balsamic. Around 1 tbsp. Another vinegar is okay.
2 tbsp sunflower or pumpkin seeds.
Whatever herbs.
Once the pan is hot, add the broccoli. The good thing about broccoli is it can begin to go black but taste amazing, unlike vegetables with high sugar content like carrots or onions. After a minute or two, the broccoli should be hot. Broccoli shouldn’t stick to the pan so you don’t need oil yet.
Turn it down to a medium heat. Add the bacon. The fat will start to come out of the bacon as it crisps. This fat is what fries the other vegetables, as well as getting into all the nooks and crannies for flavor. It also acts as the oil for the dressing.
After a minute or two, add the sliced onion, chickpeas/garbanzos, and bell pepper. You want to stir this mix fairly regularly and watch the heat. Try get everything browning nicely without burning.
Once the bacon is nearly ready and the vegetables are cooked with brown edges, you want to turn the temperature down to low.
Add 2 tbsp of pumpkin or sunflower seeds, and stir while they toast. This is the moment to add salt and pepper, paprika, and a few pinches of any of these herbs: rosemary, thyme, oregano, or sage. Smell that goodness.
Next comes the tricky part. Turn off the heat. Add a handful of fresh baby spinach or arugula, and a drizzle of balsamic vinegar. Any vinegar, really. You can also add lemon zest and fresh soft herbs like basil, parsley, lemon balm, or chives. Dealer’s choice.
Stir it all up.
Plate it.
Put the pan back on the heat, wipe it clean, and fry an egg.
Put the egg on top. Bam! You have a healthy, delicious, and easy meal in under 20 minutes from when you opened the fridge door. Faster than deciding which pizza to order and finding your credit card.
Now for some options:
+Fat-free:
Don’t use bacon or egg. Honestly, it’s still delicious without it.
+Vegan:
Use a spoonful of coconut oil instead of the bacon. Replace the egg with marinated tofu, tofu scramble, or fast-cooking imitation meat.
+High Carb:
Serve it with toast, or even better, croutons. It’s pretty amazing on rice, too.
+Spicy:
Use an Indian or Mexican spice blend instead of the paprika. Add sliced chillis with the peppers. Replace the herbs with cilantro and the vinegar with lemon or lime juice.
+Date Night:
Replace the bacon with chorizo. Add some cherry tomatoes towards the end, just to warm them a little. Instead of a fried egg, top with grated parmesan or feta. Serve with a glass of wine while playing romantic music. It’s a quick dish, so you’ll have more time with your date. Just practice it beforehand.
TL;DR:
Get broccoli hot. Add bacon. Wait 1 min. Add onion, pepper, and garbanzo/chickpeas. Cook 5 minutes, stir sometimes. Add seeds, and turn to low for 2 mins. Stir in baby spinach or arugla, a drizzle vinegar, salt, pepper, herbs, and paprika. Put on plate. Fry egg, put on top. Eat.
January 2020[]
@ResearcherLilly's Brown Rice Seafood Risotto (good for 2 people, or stays well overnight for lunch) So, I realize that seafood is not the cheapest unless you live on the coast, but few ingredients are the same exact price in all regions, much less across countries. The recipe specifies brown rice, because it reduces the amount of stirring one has to do (you have to constantly stir risotto with white rice, but the fact that the "casing" of the brown rice has to be dissolved first allows for a less labor-intensive approach). I've also added vegetables, because I find it convenient to combine multiple food groups into 1 pot. You will need a large saucepan/pot with a lid for this recipe.
- Ingredients: 1 cup of short brown rice (or more if you want to have leftovers), about 3-4 cups of stock (I prefer chicken, but you can use seafood or vegetable or something else depending on taste), about 250-400 grams of frozen seafood mix (to your taste), 1 diced carrot, 1/2 diced onion (yellow or white is best, whichever is cheapest), 2-3 chopped cloves of garlic, 1/2 cup of peas (fresh or frozen), 1/2 cup of shredded parmesan (though any sharp cheese will do), salt, pepper, sage or another spice you like with seafood (optional), oil (olive or canola)
- Directions:
- Soak the rice in water overnight (or at least for 30 minutes before cooking). Unfreeze the seafood.
- Heat the oil on medium heat, and fry the onions, garlic, and carrots until the onion becomes translucent
- Add salt, pepper, and spices to taste on top of the onion and stir
- Add rice (without the water) and stir for 2-3 minutes until it starts getting brown
- De-glaze with 1/2 cup of broth. Stir until broth is mostly absorbed.
- Add 1 cup of broth (it should cover the rice), stir a little, cover the pot, and leave it to simmer on low heat until the broth is mostly absorbed
- When that cup is absorbed, add the next. Stir the rice a bit after each cup is added. Continue until about 30 minutes have passed. I sometimes pair 3/4 cups of broth with 1/4 cup water to leave some for later.
- During the last cup of broth and/or water, stir the rice to speed up absorption (and make it creamier for that risotto feel) and taste it. It should be not quite cooked but softer (think pasta al dente). At this point, add your last 1/2 cup of broth (or water if you are out of broth), stir in the seafood, cover and let simmer for another 8 minutes. If you are using frozen peas, add them at this point.
- If you are not using frozen peas, add them after 8 minutes, stir, and let the risotto warm through for another 2-3 minutes under a lid. Continue adding broth/water as needed, and stirring occasionally.
- Make sure the risotto has warmed through, and press on top to see if you have any liquid left. You should still have a bit of broth/water in the pot. If not, add a few splashes.
- Then, add the grated cheese, turn off the heat, and immediately begin stirring the cheese into the risotto and broth. The combination of heat and liquid will turn the cheese into a creamy sauce.
- You can eat it with another person, or leave some for lunch the next day. The leftovers will keep in the fridge quite well for up to 3-4 days after.
@tkaye’s broccoli bites (quick lunch, party food)
- I don’t measure my quantities, but you really can’t go wrong with this recipe. I’ve described enough to eat this as a full small meal.
Ingredients: 1/3 cup steamed & diced broccoli, breadcrumbs*, parmesan cheese*, 1/2 diced onion, 1 egg, parsley, salt & pepper
- roughly try to match the amount of parmesan to breadcrumbs, add enough for the mixture to stay together well.
Method: Preheat oven to roughly 180°C (emphasis on the roughly, you could probably ramp it up tbh I’m just a wuss) Combine all the ingredients in a bowl. Add enough breadcrumbs so that the mixture is not wet but sticks together when you mold it. Use as much parsley as to your taste, I personally add several tea spoons. You could probably add other stuff too (if you do, let me know!). And a little salt and pepper too. Mold the mixture into little sausage (?) shapes, maybe two centimetres thick, and as long as you want. I prefer tiny bite-sized pieces I can use as finger food. Cook until lightly browned (10-20 minutes). I’m basic and find that they’re nice to dip in tomato sauce.
Corveyas Potato and Mushroom Pan[]
- Ingredients
- 4-5 medium sized potatos
- 2-4 garlic cloves
- 5-10 brown culture mushrooms
- Fresh basil (dried one works as well), amount depending on your seasoning preferences.
- Sunflower oil
- Preparation
Clean the potatos (you can peel them, but thats a matter of preference as far as Im concerned, I usually dont), and then dice them into small cubes, roughly 1cm³. Put the dice in a pan with sunflower oil and slowly heat them for 20-25 minutes on rather low temperature, dont forget to stir so they get evenly well done.
Clean the mushrooms and quarter them, then add them to the potatos. while they simmer, chop up garlic and basil and mix them, then add them into the pan. stir and heat for another 15-20 minutes.
The recipe is quite simplistic, but nevertheless takes some time. I see that as an advantage, however, as it is almost meditative to dice the potatos, and nothing really hectic needs to be done while preparing it. I like to do this when I have a day off, and no time pressures. It also can be a great side dish.
Canal House Lentils from @Speckledgiraffe[]
A bon appetit recipe vastly improved upon by the addition of several vegetables, changing it from a side dish to a proper meal. The original recipe is here: https://www.bonappetit.com/recipe/canal-house-lentils
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion (the recipe calls for leeks, but onions are less expensive and get you to about the same place)
- 2 clove garlic, minced (more garlic flavor that slicing)
- 2 tablespoon red miso or tomato paste
- 2 cup green lentils
- 1/2 cup parsnip and or carrot, chopped small
- 1 cup frozen peas
- 1/2 teaspoon beef boullion
- 2 tablespoons reduced-sodium soy sauce or worcestershire sauce
- Kosher salt and freshly ground black pepper
- Thinly sliced scallions (optional; for serving)
Preparation
- Heat oil in a medium saucepan over medium heat. Add onion, parsnip, carrot, garlic, and tomato paste/miso and cook, stirring often, until fragrant and paste begins to darken, about 4 minutes. Add lentils and 5 cups water. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 25–55 minutes depending on lentil variety used.
- Remove from heat and add peas. Stir and Let sit, covered, 10 minutes;. Add soy/worcestershire sauce and season with salt and pepper. Serve lentils topped with scallions and brown rice if desired.
- DO AHEAD: Lentils can be made 5 days ahead. Cover and chill
Zucchini & Chickpea Tray Bake from @quitepeculiar[]
This is based on a recipe from Anna Jones, but I've made it so much that I have my own variations and riffs on it with whatever I have to hand. You'll need a ceramic or metal oven dish of a good size, as the ideal is for all the ingredients to spread out and make one layer, but you can have a bit more in the dish and just stir the ingredients every 5-10 minutes or so.
Core Ingredients
- 2 large or 3 medium zucchini (aka courgettes)
- 1-2 cans of chickpeas, drained and rinsed
- Olive oil, around 3-4 tablespoons or a good-ish glug
Add These Ingredients as You Like
- Thyme, rosemary or sage
- Zest of 1 lemon
- Smoked paprika, a fat pinch
- Fresh cherry tomatoes, a handful sliced in half
- Sundried tomatoes, again a handful, chopped and softened with hot water if dried
- 1 sweet red pepper, chopped
- 2-4 cloves of garlic, either minced or crushed
- 1/2 or 1 chopped onion
- Red pepper flakes if you want it a little spicy, to taste
- Torn up stale bread (if adding, add this at the end for the last 3-5 minutes of roasting time)
- Kale, washed and chopped with hard stems removed (if adding, add this at the end for the last 3-5 minutes of roasting time)
- Spinach (if fresh, add at the end after you've taken it out of the oven; if frozen, add it at the start)
- Grated parmesan or crumbled feta on top after it's been taken out of the oven
- Salt & Pep
Method
Preheat the oven to 200ºC or 400ºF, depending on your oven.
Wash and chop the zucchini in even pieces so they cook uniformly. I usually cut them into quarter pieces, so I cut the zucchini in half lengthwise and then cut those pieces in half again lengthwise, and then chop!
Add the chickpeas. You're welcome to use dried chickpeas that have been soaking--whichever way you wanna roll! You can also use butterbeans for this recipe.
At this stage, you can add the following ingredients if you are using them: garlic, onion, sweet red pepper, sundried tomatoes, cherry tomatoes, frozen spinach, herbs. It's a bit of a kitchen sink recipe, so if you've got something you think would be nice roasting with all of this, like chopped up brussel sprouts or jarred artichokes, why not try it?
Add the olive oil and give all the ingredients a good stir. You want a nice coating but for things not to be too oily.
Put it in the oven on the middle rack and roast for 20-30 minutes, depending on your oven, possibly longer if your pan is small and you need to stir the ingredients around a lot to cook evenly. When it gets close to being done, stir in any chopped kale or torn up bread you're using.
Once it's done, with the veg a bit roasted and the chickpeas a little crispy, but not too hard, take it out and season as you like. Not only can you stir in fresh spinach and grate/crumble cheese over this, but if you didn't use any bread, you can stir in something like orzo or another small pasta to make a nice pasta salad, or put the mixture on a hummus-coated flatbread.
This is a great thing to batch bake and have along other food as a side, or bulk it up with carbohydrates, like the aforementioned flatbread and pasta, or even something like polenta or wild rice.
Here's a variation of Anna Jones' many tray bake recipes.
Enjoy!
December 2019
November 2019[]
Octo's Steamed Mussels[]
- Ingredients
- 1Kg of fresh mussels
- 2-3 garlic cloves, not peeled
- 2 lemons
- White wine (half a glass)
- 1 or 2 small dried chilli peppers
- 2 laurel leaves
- A pinch of salt and parsley
- Preparation
Firstly, buy the freshest, highest-quality mussels you can find, not too small and most importantly, not open. In my area you can find them as low as between 1 or 2€ per Kg.
Clean the mussels. Use a knife to pull off the mussel "beard" with a quick pull towards the pointy tip of the shell. Scrap the shell if you want to, though it's not needed. Rinse with cold water and place in a pot big and wide enough so there's about 1/3 of headroom in order to allow the mussels to open. Make sure you've discarded all the opened and cracked mussels!
As you start heating the pot, cut one lemon in 4 parts, squeeze them on the mussels and add them to the pot. Also add the wine, garlic, laurel leaves, chilli pepper, parsley and salt.
Cover and let it boil for 5-7 minutes at mid to max heat. The mussels will open and that'll mean they're ready. You can save the broth up to a couple days in the fridge and reuse it to add flavour to rice, pasta or fish stew.
Cut the remaining lemon in as many pieces as needed, so each person can add a couple extra drips to each mussel if they want to. I usually serve all the mussels in a bowl so the guests can pick from it.
Steamed mussels make for a great, healthy and nutritious starter. They're rich in protein, Omega-3, Iodine and vitamin B12
Skramy's Red Beans and Rice
Prep the night before to have a quick meal ready after work.
Two pot meal.
Chop and place in bowl: 2 large cloves garlic, 3/4 onion, 1 stalk celery, 3/4 green bell pepper. Set out: 2 can red kidney beans. Small bowl of seasonings: 2.5 tsp chicken stock powder, 1 tsp salt, 1/4 tsp blk pepper, 1 tsp paprika.
In small pot or medium pan, heat 1 Tbsp olive oil on front left burner at 5. Add bowl of bell pepper and such. Stir occasionally. In a large pot, bring 2.5 cup water to boil. Add bowl of seasonings to water. Stir. Add 1 cup white rice to water. Stir, reduce heat to 6 and cover. Cook rice for aprox 20 min, until tender. There will be a bit more liquid than when making plain stir fry rice. While rice is cooking, open 2 cans red kidney beans, drain and add to veggie mix. Stir and continue heating. When rice is done add veggie and bean mix to rice. Let stand aprox 5 min.
To fill this meal out for a crowd, make simple quesodillas.
Heat a large pan, place large tortilla on it, spread with refried or chili hot bean mix, cheese, green peppers, onions, black olives and chick if desired. cook on medium heat until side is brown then flip and cook again.
AMHardinger's Ramen Upgrade
Boil your ramen as per usual, then dump out most of the water. You don't need it. Empty half of the seasoning pack onto the ramen then toss the rest out. (OR save it for flavoring your scrambled eggs!) Then put a tablespoon of peanut butter in that baby, maybe throw in some powered ginger, some garlic, I like a little sesame oil. Stir it up. Throw in some left over veggies. Soft boil an egg for that ooey gooey yolk run off. Garnish with sesame seeds and sliced green onions. It's mad good, yall. I use beef ramen but you do you.
October 2019[]
Skramy's Vegetarian Chili[]
Super fast, warm and tasty.
Most of the recipe is opening a can and dumping it in a pot!
1 can dark red kidney bean, rinse before adding
1 can light red kidney beans, rinse before adding
1 can black beans, rinse before adding
1 can garbanzo beans
1 can corn, unstrained
1 can Mexican style (with green peppers and some spices) stewed tomatoes, unstrained
Add spices and stir
1 Tbsp dried minced onions
1 tsp chili powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp ground cumin
Optional if you like it hotter: 1/4 tsp crushed red pepper
Heat over medium heat until thoroughly warmed.
For a quick side, use Jiffy corn muffin mix for a 20 minute corn bread.
If you'd like something more hearty but with a longer cook time, bake some potatoes.
Preheat the over to 350.
Wash and fork potatoes.
Coat in olive oil and liberally salt.
Bake on a baking sheet for 50 minutes to 1 hour.
To dress this up and feed a crowd, simply double the recipe, add 1 chopped onion and 1/2 to 1 chopped green pepper. If using fresh ingredients, either cook them separately until onions are clear, or cook the chili longer, again, until onions clear.
Garnish with shredded cheese and cilantro.
September 2019[]
Skramy's Lentil Stew[]
A one pot meal. Excellent for fall! Low calory and filling.
Add three Tbsp butter to a large pot over medium heat. Chop 1 onion, 3 ribs of celery, 1 tomato, 6 cloves garlic.
Add the veggies to the pot with butter and stir until the celery starts to become tender, about 15 minutes. Nothing should brown, you're just going for translucent onions.
While the veggies cook cube 3 medium potatoes. (I peel mine, but feel free to leave the skin if you like the texture.)
Thoroughly rinse 2 cups dry lentils. Something about the lentil farming processing often leaves a couple small pieces of gravel, so rinse thoroughly and be sure to pick out any defective lentils and grit.
Once the veggies are tender add 6 cups of water. I know it looks like a lot, but the lentils will soak it right up.
If desired add 2 cubes of beef bullion. I frequently make this without, so no worries. Add 1 bayleef (also can do without). Salt and pepper to taste. 10-12 vigorous shake usually work for my taste. If you didn't have fresh garlic, simply use 1/2-1 tsp garlic powder here instead.
Add in the lentils and potatoes. No real need wait for the water to simmer.
Cover and simmer for 45 minutes or until lentils and potatoes are tender.
I typically serve this with crusty bread, boiled eggs, and a dry red wine. The hearty simplicity of the stew worked really well with a fresh herb French bread I made the other night.
For super easy egg peeling steam your eggs instead! Use a steaming basket (those weird foldy flower looking deals) in a large pot with enough water to barely touch the bottom of the basket. Cover the pot and crank up the heat until it boils. Then carefully add the eggs and recover the pot. Continue boiling the water under the basket with the cover on for 12 minutes. Then turn off the heat and uncover the eggs until they are cool enough to handle.
Drea's Cucumber Salad (Vegan)[]
Here is my entry for the quick cheap and healthy solo cooking challenge... Cucumber Salad (Vegan) Serves 2 This cold salad is a nice side dish for sushi, good in a bento or on a picnic, and great in a poke bowl.
- Ingredients
- 1 large cucumber
- 1 small carrot (optional)
- 1 green onion
- 1 TBSP roasted sesame seeds(optional)
- 2 TBSP Soy sauce/Tamari/Braggs liquid aminos
- 1 TBSP rice vinegar
- 1/2 tsp sugar (white or unbleached) or to taste
- Directions
Tools: measuring tablespoon, Medium non-reactive container with sealing lid, vegetable peeler and/or knife or mandolin.
- In a medium non-reactive (glass or plastic) container with a sealing lid combine the last 4 ingredients.
- With a pair of clean scissors, cut the green onion into small rounds. (This trick works on chives and other herbs too) Add to container.
- Peel cucumber (& carrot)
- Slice your cucumber and carrot- a) with a vegetable peeler- continue to use the vegetable peeler to make long, thin ribbons of your vegetable. stop at the seeds (core) and take more of the flesh from another side. b) with a knife- slice your cucumber in half lengthwise, run your finger down the seeds and squish them out of the cucumber. place the halves cut side down and slice thinly. you should get crescent shapes. match stick cut the carrots. c) With a mandolin- make ribbon slices of both cucumber and carrot. be sure to use the guard to protect your fingers.
- add sliced vegetables to the bowl, cover, shake to combine. let sit in the refrigerator overnight or at least 2 hours. Serve cold.
SunCat: Sloppy Joes[]
Here is my entry for the "Quick, Cheap, and Healthy" solo cooking challenge for the Culinary Institute gild.
- Ingredients
- 1.5lbs ground beef
- 3/4 cup ketchup
- 2 Tbsp mustard
- 3 Tbsp Worcester sauce
- 1/2 cup chopped onion
- 6 Tbsp barbecue sauce
- 2 Tbsp vinegar
- 1/2 tsp pepper
- Directions
Combine all 'spice' ingredients in a bowl, let sit for a bit to marinate. Cook the ground beef in a large saucepan. Drain off the fat, return meat to the pan. Turn heat down to low and add sauce to meat. Simmer until everything has warmed and onions are slightly tender, approximately 10 minutes.
Notes: This recipe is extremely flexible, feel free to add more/less of any ingredients, or add whatever spices you prefer! It comes out very differently depending on the barbecue sauce and mustard used too.
Excellent served on a bun, on toast, on crackers, with cheese, or just as-is with a side of salad.
Beet Chips[]
- Ingredients
- 2 pounds large beets, peeled
- 2 tablespoons olive oil
- Sea salt
- Freshly cracked black pepper
- Preparation
- Preheat oven to 350°. Line several baking sheets with parchment paper.
- Using a mandoline, thinly slice beets to a thickness of 1/16". In a large bowl, toss beet slices with oil to coat evenly.
- On prepared baking sheets, in a single layer, arrange as many slices as will fit without crowding. Bake until crisp, 25-30 minutes, rotating pans once halfway through baking. Cool chips and blot with paper towels to remove any excess oil. Repeat, using a cool prepared baking sheet for each batch, until all beet slices are baked.
- Toss chips with 1/4 teaspoon salt and pepper to taste.
[]
🍲 Culinary Heritage • Your Favorite Dish[]
October 2019 []
September 2019[]
Ginrin: Easy Fruit Cobbler[]
- Ingredients
- 1 Stick of butter
- 1 cup Flour
- 1 cup Sugar
- 2 tsp Baking powder
- 1 cup Milk
- Pinch of Salt
- 1 cup Fresh fruit (You can also use a can of fruit pie filling and use 3/4 cup of milk instead.)
- Directions
Preheat oven to 325F. Place the stick of butter in an 8x8 baking pan, and place in the oven to melt the butter. Place all remaining ingredients in a bowl and mix just until dry ingredients are wet. Pour the mixture over the melted butter in the pan. Do not stir it into the butter. Bake for 50 minutes. This is delicious fresh out of the oven with a pat of butter and a dollop of vanilla ice cream! Not healthy, but perfect fall comfort food, for sure.
MultipleViewpoint: Stroganoff Sauce - 4-6 servings[]
- Ingredients
- 1 pkg. (6-8 oz.) sirloin steak (or 10 oz. meat substitute such as seitan)
- 1 pkg. (6-8 oz.) mushrooms (white, baby bella, etc.)
- 1 medium-sized onion (any type)
- 1 tbs. oil (olive, etc.)
- 1 tbs. minced garlic
- 1 tbs. white flour
- 1/4 cup heavy whipping cream
- 2 heaping tbs. (i.e., two big glops) sour cream
- salt, pepper, paprika to taste (about 1/4 tsp. each)
- Optional - tsp. mustard, dash of Worchestershire Sauce, dash of Tabasco, etc.
Something to pour the Stroganoff on: My mother (who was Russian) always used rice. I usually cook pasta such as fettucine. My Russian recipe book recommends strips of fried potatoes.
- Directions
- Dice the onion and fry in oil over medium heat (3-5 minutes).
- While the onion is frying, cut the mushrooms into approximately 1/2 chunks and add to the frying pan.
- Add the minced garlic.
- You can start adding other seasonings (i.e., pepper, mustard, etc.), but it is recommended to add salt at the very end. If added too early, it gets absorbed and more is needed later.
- While the mixture is frying, do one of the following depending on who will be eating the meal:
Meat Eaters Only Cut the sirloin into short strips approximately 1/4 inch x 1/2 inch x 1 inch and add to the frying pan. Stir everything around so that each sirloin strip is coated with oil and is touching the surface of the pan. Cook until the sirloin strips are brown (1-3 minutes) and flip over and cook the other side (about 1 minute).
Vegetarians Only If the seitan needs to be cut into the pieces described for sirloin, do so and add to the pan. If using canned seitan (what I do), drain the liquid and add to the pan.
A Mix of Both This is my situation. I cook the sirloin and the seitan separately and then add the mushroom, onion, garlic mixture to each. You could also separate the mushroom, onion, garlic mixture first and add the seitan and sirloin to each before cooking them. - Sprinkle the flour over the picture and stir until no white powder remains.
- Add the heavy cream and stir. The vegetables, etc. should be sitting above the sauce. Keep stirring now and then until the consistency of the liquid approaches gravy.
- Reduce the heat and let the mixture simmer 10-15 minutes.
- Just before serving (but while the mixture is still hot on the stove), stir in the sour cream. until thoroughly mixed.
- Taste it and add salt and any additional seasonings that strike your fancy.
- Simultaneous with the above steps, make the rice, pasta or fried potato strips.
Maemoce: Banitsa (Bulgarian layered phillo dough & feta dish)[]
This is a delicious baked salty breakfast/all-purpose dish that's super common in Bulgarian cuisine! We bring it to almost every social gathering, and always have some spare phyllo dough in the freezer for when a craving strikes.... also good travel food & breakfast meal prep. Recommended serving suggestion: eat it with a drizzle of honey on top and some yogurt or kefir on the side.
- Ingredients
- 1 box phyllo dough, thawed*
- 2 cups feta cheese**
- 3 large eggs
- 5-6 tablespoons plain yogurt
- 3⁄4 cup melted butter or oil
- (optional) a brush to help you put butter on the sheets of phyllo
Tips for ingredients:
*If you defrost the phyllo dough too quickly, the sheets will stick together and it'll be hard to work with. Try keeping it in the fridge for a day before using if at all possible to prevent this!
**If you can get your hands on Bulgarian feta, I would recommend that, since it's creamier and will give the dish a nicer flavor than Greek feta. But a lot of US grocery stores only sell Greek feta, so it's ok to sub that in if you can't find a Bulgarian one.
- Directions
- Preheat oven to 345 F
- Finely mash the feta with a fork/by hand until it's in very small crumbles. Mix in the eggs and the yogurt and mix until the eggs and yogurt are homogenized and the feta is evenly distributed throughout.
- Oil the bottom of a baking pan with some of the melted butter. There's lots of ways to make this dish, we're making it layered, so for that, you can use any size/shape baking pan, you may just need to cut or double up on each phyllo dough layer depending on the relative size of the sheets vs. your baking pan
- Layer 3 to 5 phyllo dough sheets at the bottom of the baking pan. The more you add, the thicker the bottom layer of crunch will be! If you're using 4 sheets, layer butter thinly on the 2nd sheet. If you're using 5, layer it on the 3rd sheet.
- Layer a thin amount of butter on the last sheet you put into the pan. With a tablespoon, apply the egg-feta mixture evenly on the sheet. You only need a thin layer, as you'll be repeating this step every 4 sheets. Make sure to get mixture all the way out to the corners of the sheets!
- Layer two more sheets, apply butter as above.
- Layer two more sheets, apply butter & the phyllo dough mixture, as in step 5.
- Continue doing steps 6 & 7 until you've reached your last 2-3 sheets of phyllo dough.
- Layer the last two to three sheets of dough. Do not apply anything on top. Insert into preheated oven to bake for 30-45 mins, until the top layer is golden and flakey.
- (Optional:) 5 mins before the baking time is up, add an egg wash to the top layer for added beauty!
The layering is a bit arbitrary, so feel free to play around & find your favorite balance of filling to crunch. You can also make this recipe rolled, by taking 3 sheets of phyllo dough, buttering them, placing the filling in it, rolling it up & putting those rolls into a circular baking pan in a spiral (like in this recipe: https://www.196flavors.com/bulgaria-banitsa/). Also explore adding other things to the filling, like mushrooms, spinach (making it like the greek spanakopita), or even replacing it with a sweet filling to make a strudel! Phyllo dough is great.