Recipes (Keep comments in a separate thread!)

Keeping it dead simple today:

Tuna and lentils — just toss them together in equal parts, hit it with some olive oil, and top the whole thing off with fresh chives.

Balkanka said:Does anyone have a decent recipe for turkey liver? I’m really looking to move away from the usual "pile of onions and sauté them all together" routine. It gets old fast. 😁

Finally, someone else who actually enjoys liver!🙏 😬

I honestly think buckwheat porridge is underrated. It’s my go-to when I want something filling but easy. My favorite way to make it is pairing it with some liver sautéed with onions. The buckwheat cooks super fast, so you just toss in whatever spices you're feeling that day, and you're good to go. Simple, delicious, and hits the spot every time.🙏

It feels like they're grooming people to fall for this whole thing. Venetian style? It’s such a classic look, honestly. There's just something about that specific aesthetic that feels timeless, even if it's a bit much for some people. I’ve always been a fan of how it blends elegance with that old-world charm, though I definitely struggle to pull it off without looking like I'm wearing a costume. It's a fine line between "sophisticated" and "trying too hard," right?First, you sauté some onions in a mix of olive oil and butter, then toss in some parsley and a bay leaf. Throw in those thinly sliced liver pieces and let them cook right in there. I usually serve it alongside some creamy, cooked grits.😁
You can definitely deglaze the liver with some wine while it's sautéing, but honestly, I usually just skip that step.😉)

Liver on forest floor So, when you're sautéing mushrooms, just set them aside for a second. You want to grab some butter and olive oil to sweat down some onions and garlic, then toss the liver in. Once that liver is cooked through—it usually only takes about five minutes—throw the mushrooms back in along with a peeled, diced tomato. Simple enough.😁
Salt, pepper, and whatever other spices you feel like throwing in.😁

Hey quietpilot87, what are you doing with that lentil stew? Are you just boiling them or something? What’s the deal with the flavor—is it more like a hearty chili or what?

Ashley Perez50 said:quietpilot87, what do you even do with lentils? You boil them or what? What’s the deal—is it like rice?

Lentils are just legumes—think beans or chickpeas. Either I cook 'em from scratch or grab a can. Just went with a can this time.

Lisa Wells65, are these recipes specifically for turkey liver or can I just use whatever kind is on sale?
Anyway, the way I liver usually handles it is just searing it on a cast iron skillet and then drowning it in a mix of olive oil and a ridiculous amount of garlic.
The smell is intense, but man, it's killer 🙂

Dana Miller2 said:Lisa Wells65, are these recipes specifically for turkey liver, or can I use whatever kind I find?
Personally, I make my liver by searing it on a grill pan and then drizzling it with a mix of olive oil and a massive amount of garlic.
It smells crazy, but man, it is delicious. 🙂

I usually sauté chicken liver, but you could definitely use these recipes for veal too.😁 Pork just doesn't sit right with me, though. The smell is way too intense.😬

Ugh... Liver with garlic.🙏 😬

quietpilot87 said:Lentils are basically just another legume, kind of like beans or chickpeas... I either cook them from scratch or just grab a can. Lately, it’s been the canned stuff for me.

I'm a huge fan of lentils, even though they don't get nearly enough love here in the States. 😢
Most of the time, I stick to the Green or Red ones.

The Green ones usually take about 45 minutes to cook, while the Red ones are ready in 25.

Pro tip: if you're cooking lentils, drop them straight into boiling water. It makes them way easier on your stomach compared to starting them in cold water and waiting for it to boil.😁

Personally, I think they taste best paired with chicken and a good mix of spices, but they work great in soups too.🙏

It’s pretty hard to find good brown lentils around here, and honestly, they’re my absolute favorite. 😢
You can whip them up into a thick stew, too. It's kind of like making a hearty bean soup, just loaded with way more veggies.
Just toss in some celery, onions, carrots, potatoes, tomatoes... let it all simmer away. It's killer.

Lisa Wells65 said:I love lentils, but they're pretty overlooked around here. 😢
I usually grab the green or red ones.

Green takes about 45 mins to cook, while red is closer to 25.

Pro tip: drop them straight into boiling water—it makes them way easier on your stomach than starting with cold water and waiting for it to boil.😁

I mostly pair them with chicken and a bunch of spices, though they work great in soups too.🙏

I always start with cold water 😵

Never really had the green ones—if I recall correctly. 🤷 Is there actually a difference?

quietpilot87 said:I always toss mine into cold 😵

I haven't actually had any Green (if I recall correctly) 🤷 Is there much of a difference?

Honestly, the taste difference isn't huge; it’s more about how firm they are, so you kind of pick your lentil based on what you're cooking.

Personally, red lentils are my go-to. They're definitely the softest.😁
They work great if you want to thicken up a soup, but for hearty stews, I usually stick with brown or yellow ones.

My absolute favorite lentil dish is lentil orzo. 🙏 I don't eat it as often lately, but it's easily one of my top picks when it comes to legumes.

Unlike some other things, like chickpeas, lentils don't have a ton of fat, so I used to cook them quite a lot back in the day.🙏 🙏

Alright, posting this on behalf of quietpilot87:

Pickled Button Mushrooms

What you'll need: 1kg small button mushrooms, 2 parts water, 1 part white vinegar, a pinch of sugar, 3 bay leaves, some rosemary, a few peppercorns, 2 red chili peppers, mustard seeds, dill, and salt.
First, clean and wash the mushrooms, then boil them in salted water for about 3 minutes. Drain them and let them cool down before packing them into clean, dry jars. While those are cooling, simmer your water, vinegar, salt, sugar, bay leaves, rosemary, pepper, and chilies together, then set the liquid aside to cool. Once everything is ready, toss the mustard seeds in with the mushrooms, tuck some sprigs of dill between them, and pour that cooled spiced liquid over everything. Seal the jars tight or wrap them securely with double layers of plastic wrap that you've dipped in alcohol first. Just store them with the rest of your pantry staples in a cool, dry spot.

Just a heads up, there's white and black mustard seeds out there. I wish I could be more helpful, but I'll try to hunt down a photo for you. You might want to check if your local Walmart carries them.😁

I see everyone’s talking about lentils. Man, I totally fell in love with red lentil soup while I was traveling through Turkey—it was just incredible. An American lady I met there actually gave my mom the recipe after I tried her homemade version for the first time, so now my mom makes it for me all the time. I don't have the exact handwritten recipe on hand right now, but I did a little digging online and found this http://turkishcook.com/TurkishFoodFo...TIL-SOUP-.aspx
Regarding the margarine... it feels a bit off to me here. As far as I know, my mom doesn't even use it in her cooking, so I might have to bug her tonight and ask how she usually whips it up. Anyway, it’s a pretty healthy meal, and honestly? Absolutely delicious.

And just so we’re clear, Merjik is basically my breakfast every single day 🙂

Less chatter, more recipes please 🙂

Hey quietpilot87, and for everyone else who’s obsessed with lentils—you seriously have to grab the ones from Coop. They're top-tier. 🙏 😍

As far as recipes go, I’ve been on a huge stuffed zucchini and eggplant kick lately.🙂

I basically sauté some onions and garlic, then toss in the hollowed-out veggie bits, diced tomatoes, and either ground meat or some chopped chicken. I throw in basil, thyme, and a little sage for flavor. Then I stuff that mixture back into the veggies (I blanch them first so they don't take forever in the oven) and top everything off with a bit of mozzarella. (It works pretty well even if you're trying to eat meatless sometimes.😬)

First, you just drizzle a little oil into your pan, and once it’s nice and hot, you toss the eggs right in.
I usually season them beforehand—personally, I love hitting them with a bit of salt, some chili flakes, and a dash of turmeric for that extra kick.
Use a wooden spoon to stir everything 😁 (just so you don't go scratching up your favorite skillet!).
When they’re about halfway cooked, throw in some cottage cheese (I’m a huge fan of the chunky kind).
Keep stirring it all together until it’s perfect—the whole thing takes maybe 5 minutes over low heat—and then slide it onto a plate.
To round it out, I just slice up some fresh tomatoes and bell peppers on the side.

Enjoy!

So I gave this a shot recently and here's what I ended up with 😁

Basically...

It’s pretty much like making a savory oatmeal bowl, except instead of using that sugary stuff, you toss the oats in halfway through the cooking process 🙂

So, you just throw the oats in and give it a good stir.
Once everything is done (meaning the oats have softened up and basically melted into the mix), you scoop it all onto a plate.
Then, I top the whole thing off (once it's on the plate) with about 5 spoonfuls of roasted red pepper spread.

Enjoy!
It was actually pretty decent, though it felt a little weird at first—definitely takes a minute to get used to the flavor combo!

Lately, I've been making a ton of couscous and buckwheat porridge.😁

Honestly, my favorite way to do it is to sauté the grains with some onions and veggies, toss in whatever fresh or dried spices you've got on hand, and then use that mix to stuff things like tomatoes or zucchini before popping them in the oven.🙏

My absolute favorite sweet treat:
I basically simmer up 7 or 8 apples until they're super soft, then mash them all together with a heavy hand of cinnamon. Honestly? I usually just polish the whole bowl off in one sitting because it’s way too good to share.

Yesterday I made some Mexican-style chili—super healthy and actually delicious. Just canned beans and corn mixed with sliced bell peppers in a light, thin broth... no heavy flour thickener or anything fancy. And I tossed in about 6 or 7 jalapeños for a kick.

quietpilot87 said:Look, if you want zero fuss and maximum payoff, here’s one of my go-to easy fixes:

Sauté about 7 ounces of frozen peas with a chopped onion in a splash of olive oil. Once things soften up, drown it in a bit of water, season it with some garlic powder and salt, and hit it with a massive amount of dill—fresh or dried, doesn't matter. 🙏

Once it's done, let it sit for a minute so the liquid absorbs.

If you blend this, you get the absolute BEST soup ever.
🙏

The only tweak is adding a little extra water while it cooks (maybe an extra half cup) and saving the dill for the very end.

I use a high-speed blender because I need that texture perfectly smooth. An immersion blender works too, though—that’s how the person who originally gave me the tip does it.