Recipes (Keep comments in a separate thread!)

Here’s what I’m thinking of trying out:

A little pancake recipe I found:

280 g of fresh low-fat cottage cheese
2 eggs (or maybe just 4 egg whites if I'm feeling healthy)
100 g of whole wheat flour
a splash of milk
a pinch of salt

Just add a few tablespoons of milk—enough to get the batter thin enough to pour easily onto the pan.

Found this recipe on AllRecipes. Sounds killer.

Aromatic Chicken

4 chicken breasts
olive oil
lemon
bay leaf
salt, pepper
your choice of hot chili

Prep:

Wash the chicken, pat it dry, and let it sit in a marinade for about 20 minutes—just whisk together 6 tablespoons of olive oil, juice from half a lemon, salt, and pepper.
If you actually like heat, throw some crushed hot chili into the mix.
Once it’s marinated, pull the meat out, tuck two lemon slices and a bay leaf into each piece, then tie them up with kitchen twine.
Throw the breasts on a grill pan or an outdoor grill for 6 minutes per side, flipping them and brushing them with more marinade as you go.
Serve it up with some cream sauce, fresh tomatoes, or maybe some lightly steamed veggies.

homemade buttermilk😁
For every liter of milk, add two small containers of light cultured milk.
-You need to heat the milk up and let it cool down just a bit. Once it's lukewarm, stir in those two portions of cultured milk. Some people like to add a splash of vinegar to help the process along. I didn't bother with the vinegar this time, and it still curdled perfectly overnight. It was absolute heaven!

homemade vegan cheese😁
Add the cultured milk or yogurt directly into the heated milk right away.

Yogurt dressing (one of a million ways to make it) for salads

2/3 cup yogurt
a splash of lemon juice (or vinegar) (Personally, I think lime is the way to go)
olive oil, however much you want—maybe just 1 small teaspoon
your choice of herbs (fresh parsley, horseradish, fennel, chives, whatever you're feeling...)
salt
white pepper

My yogurt sauce is just liquid yogurt, salt, and some crushed garlic.
Usually.
Sometimes I stick to salt and pepper—other times I'll pivot to a garlic and parsley vibe.
If I'm pairing it with cooked fish, I’ll drizzle a bit of olive oil over it too.

Morgan Torres said:Nothing beats homemade buttermilk. 😁
Grab 1 liter of milk and mix in 2 light yogurts. Simple as that.
You gotta heat the milk up first—just enough to get it warm—then let it sit for a minute to cool down. Once it’s lukewarm, toss in two containers of yogurt. Some people swear by adding a splash of vinegar too; I skipped that part, but honestly? The whole thing curdled overnight anyway. Total heaven for my taste buds.

Wait, this thing actually works?
Where am I supposed to stash it—warm, cold, in the light, or tucked away in the dark?

Lisa Wells65 said:Almond, sesame, or peanut-crusted chicken served with a cauliflower and broccoli mash.

Slice up a chicken breast thin—keep it light. Season it with salt, pepper, paprika, and maybe a splash of olive oil if you’re feeling fancy. Beat an egg or just use the white. Dip the cutlet in the egg, then roll it in ground almonds. Throw it in a pan with just a tiny bit of oil—use a non-stick if you have one—and sear it quickly until it hits that golden color. If you want to switch things up, coat the next one in crushed peanuts, or hit a third one with sesame seeds. Mix it up.

Next, toss those steaks onto the oven rack. Slide the whole setup—rack and all—onto a baking sheet, cover the meat with some Aluminum foil, and shove it into the oven at around 350-400°F for about 20 minutes. It really depends on how thick the cuts are, though—keep an eye on them so you don't end up burning everything.

Serve it alongside some boiled broccoli and cauliflower—just mash them up with an immersion blender until they're smooth. Toss in some salt, pepper, a bit of garlic, and olive oil. If you’re feeling fancy, throw in some crushed peanuts, or if you actually care about creaminess, hit it with a splash of cream or milk. 😁

By the way—breaded some chicken in sesame seeds. 🙂
But hey—the sesame seeds actually stuck to the meat—so that's one less thing I was stressing about. 😁)
And honestly, it’s just too damn beautiful. 🙂

quietpilot87 said:Wait, does this actually work?
Should I leave it somewhere warm, cold, in the light, or in the dark?

It doesn't really matter. I once left mine out on the kitchen counter overnight and woke up to sour milk.

For instance, during the summer when it's hot, you can make cheese by putting it in sterile cheesecloth, tying it tight, and hanging it outside in the sun to dry. Then you end up with a hard cheese.

quietpilot87 said:By the way, I just breaded some chicken in sesame seeds. 🙂
So, I actually managed to pull it off—the sesame seeds didn't fall right off the meat like I was totally freaking out about! 😁)
And honestly, it’s just gorgeous. 🙂

I usually dip my cutlets straight into the egg whites first, then roll them in sesame seeds, and they don't budge at all.🙏 It’s honestly awesome.🙂 You should give it a shot using almond meal, too. Honestly, the pre-ground stuff at Walmart is probably your cheapest bet.

If you've got a grinder at home, you can totally just do it yourself. Mine just kicked the bucket on me.😠

Man, I really need to try experimenting with sesame—I’m obsessed with it by default, just like Kimberly Wright 🙏 I usually toss it into a beef stew 😳
But once you start liking it (whether it's mixed with sesame or just in egg whites), does it go back into the oil? Like, do you end up using a ton of oil? 🤷

Today I baked some turkey using just a tiny drop of oil and added some water, but I coated it in mustard instead. I never quite understood the whole "mustard coating" thing, but honestly, it was amazing. I didn't even add salt or anything, yet it turned out so juicy and not dry at all 👍

Mustard Chicken 🙏

I usually let it sit covered in seasoning for at least half an hour so the flavors really soak in, then I finish everything off in a pan on the stove.

wearyotter81 said:Mustard chicken 🙏

I usually let it sit coated for at least half an hour so the flavors actually soak in, then I finish it all off in a non-stick pan.

Are we talking fillets or what?

So I just leave it on a plate until it absorbs, and then toss it straight onto the pan without anything else? Can I, for instance, melt some butter in the pan first and then cook it in that? 🤔

I didn't leave the fillet out to just sit there—honestly, I didn't even throw on a single grain of salt or anything else. I wasn't even heavy-handed with the mustard, either. It was actually perfect 🙂

Michael Rivera63 said:Fillets... or what? Honestly, I’ve been sitting here staring at the grocery aisle for ten minutes just debating this. Are we going full gourmet with some nice, thick fillets, or are we playing it safe with something else? It’s one of those classic kitchen dilemmas that feels way more complicated than it actually is once you start overthinking it! What do you guys think? Fillets, or should I pivot?

So, let me see if I've got this straight—I just leave it sitting on the plate until it really soaks in, and then I toss it onto the Teflon pan without adding anything else? Wait, could I maybe melt some butter in the pan first and then add it? Would that work, or am I overcomplicating things? 🤔

Yeah, I’m talking fillets. It might not be a perfect science, but trust me, it’s going to tenderize that meat beautifully and get the cook just right. You don't even need to mess around with butter—just toss them straight onto a dry Teflon pan. Simple, right?
Honestly, my little hack is this: once I finish searing one cutlet, I grab a paper towel and just wipe up all that caramelized mustard left on the pan before I even think about dropping the next one in. Since I’m using a non-stick skillet, everything just slides right off onto the paper, and boom—the pan is practically spotless again. Isn't that just the easiest way to keep things moving?

So, here’s what I cooked up today

First, I slathered some mustard over the fillets and let them sit for about 10 minutes.
Then, I grabbed a small chunk of butter—maybe half a thumb's worth—and melted it down in a pan.
After that, I tossed the fillets in to sear, followed by two whole heads of minced garlic...
And right at the end, just a light dusting of Lawry's.

😲

It turned out incredibly good!!!

Honestly, it's way better than anything from Sheevin... ☕ 😁

wearyotter81 said:Mustard chicken 🙏

I let mine sit coated for at least half an hour before finishing it off in a pan.

I did basically the same thing—except I didn't even touch the salt. Jesus, it was incredible. 🙂
Total game changer. 🙏

Mustard is honestly such a killer pairing for beef, and it works just as well with pork too. 😉 😍

It’s killer when you pair it with beef—like in a slow-cooked pot roast 🙂
Man, I haven't messed around with that in ages 🙏

I don't go for beef all that often, but yeah, mustard generally goes great with meat.🙏

I'm actually a huge fan of mustard, though.🙂

Here’s my take on stewed beef 🙂 It’s definitely a healthy recipe—as long as you aren't pairing it with gnocchi or whatever else 😁 You could serve it with some boiled cauliflower on the side instead.

The traditionalists from the coast might come for my head, but I don't care about "authenticity"—I just cook how I like 😍 - btw, this dish is way easier than it sounds.

Take a 7–9 lb piece of beef round, trim off the silver skin, then skewer it with about 20 cloves and maybe 20 garlic cloves (just poke little holes first).
Slather the whole thing in mustard, pepper, a bit of Lawry's, and salt. Stuff it into a pot, cover it with finely chopped onions and another 15 cloves of garlic, throw in some bay leaves and peppercorns, then pour balsamic vinegar over everything until the meat is covered. Stick it in the fridge overnight.

The next day, pull the meat out and let it roast in the oven for about 45 minutes to an hour.
Take it out and dump it into a big pot along with all those onions and vinegar from the bag, plus a bunch of carrots, onions, and celery. Pour in some olive oil, a splash of red wine, and enough water to cover it, then season with salt and pepper. Let it simmer for about 2 hours. Then, take the meat out and blend the remaining liquid into a sauce. Slice the meat into strips, toss it back in with about 20 dried prunes for another 10 minutes. Finish it off with some bay leaf and rosemary. 🙂