Food recipes (help a noob chef?)

[Tinka]

.

Edited May 13, 2018 by Tiny_Tina

[littlekitten7715]

Hi hi! I'm also a salt fiend and don't care for the sweets as often. When I'm not in little space I loooove to cook and experiment in the kitchen. I post a lot of my recipes on my non-ddlg related instagram, but some of my favorites include Venezuelan arepas (and a most Hispanic foods), pasta with alfredo, vegan mac and cheese, tofu stirfry, French fries, and vegan biscuits and gravy. (: If you want any detailed recipes you can private message me!  

[Tinka]

Hi hi! I'm also a salt fiend and don't care for the sweets as often. When I'm not in little space I loooove to cook and experiment in the kitchen. I post a lot of my recipes on my non-ddlg related instagram, but some of my favorites include Venezuelan arepas (and a most Hispanic foods), pasta with alfredo, vegan mac and cheese, tofu stirfry, French fries, and vegan biscuits and gravy. (: If you want any detailed recipes you can private message me!  

oh god , i want it all!... 

teach me !   

ok! 

[Guest PopcornJellyBean]

Guac Salad( like mac salad but with fresh guacamole instead of mayo dressing) is my Daddy Dom's fave thing I make. It's super easy and pretty affordable too!

*Box vegan macaroni product boiled, drained, and cooled.

*1 container pre-made vegan guac

*1/4 c diced red onions

*1/2 c halved cherry or grape tomatoes

*1 bag lettuce mix( I use a spring mix for mine usually)

*for extra fiber and plant based protein sometimes I add a mixture of black beans(canned and drained) and thawed sweet corn

 

You mix this all together carefully in a large serving bowl and sprinkle with some fresh chives or some fresh lime juice and it's heaven.

[Child Of Light]

The last two posters here where vegan, yay for little's and 'animals are friends and not food'

 

VEGAN CHILI CHEESE DIP -

Ingredients:

- 2 c. raw cashews (or 1 cup raw cashews + 1 cup raw sunflower seeds), soaked overnight
- 1 1/4 c. water (add more if needed)
- 1 orange bell pepper, roughly chopped
- 3 cloves garlic
- 1 cup nutritional yeast (aka nooch) - split into 2, 1/2 cup portions
- 2 tsp. chili powder
- 1/2 tbsp. white or yellow miso
- 1 tsp. salt (add more to taste if needed)
- black pepper, to taste
- hot sauce, optional
- 1/3 c. minced white onion
- 14 oz. salsa
- 2 tbsp. taco seasoning
- 2 cups cooked pinto beans (or two 15 oz. cans)

Directions:

1. Drain and rinse the soaked cashews and add them to a blender with the water, orange bell pepper, garlic, 1/2 cup of nooch, chili powder, salt, and miso.

2. Blend for a few minutes, until SUPER smooth and creamy, scraping the sides down as necessary.

3. While that stuff is blending, heat a pot on medium heat and add in the onion, salsa, taco seasoning, and pinto beans.

4. Mix well, cover, and cook for 8-ish minutes, or until everything is heated through.

5. Add in the well-blended cheesy sauce and stir to combine.

6. Add in another 1/2 cup of nooch, your choice of hot sauce, and salt and pepper to taste.

7. Turn the heat to low, pop the lid back on, and cook for another 10-15 minutes.

8. Serve immediately with chips or veggies for dipping. Enjoy!

NOTE: This dip will thicken up in the fridge & on the stove. So keep that in mind if you are planning on making this ahead of time. You can always add a little water

[Guest PopcornJellyBean]

The last two posters here where vegan, yay for little's and 'animals are friends and not food'

 

VEGAN CHILI CHEESE DIP -

Ingredients:

- 2 c. raw cashews (or 1 cup raw cashews + 1 cup raw sunflower seeds), soaked overnight

- 1 1/4 c. water (add more if needed)

- 1 orange bell pepper, roughly chopped

- 3 cloves garlic

- 1 cup nutritional yeast (aka nooch) - split into 2, 1/2 cup portions

- 2 tsp. chili powder

- 1/2 tbsp. white or yellow miso

- 1 tsp. salt (add more to taste if needed)

- black pepper, to taste

- hot sauce, optional

- 1/3 c. minced white onion

- 14 oz. salsa

- 2 tbsp. taco seasoning

- 2 cups cooked pinto beans (or two 15 oz. cans)

Directions:

1. Drain and rinse the soaked cashews and add them to a blender with the water, orange bell pepper, garlic, 1/2 cup of nooch, chili powder, salt, and miso.

2. Blend for a few minutes, until SUPER smooth and creamy, scraping the sides down as necessary.

3. While that stuff is blending, heat a pot on medium heat and add in the onion, salsa, taco seasoning, and pinto beans.

4. Mix well, cover, and cook for 8-ish minutes, or until everything is heated through.

5. Add in the well-blended cheesy sauce and stir to combine.

6. Add in another 1/2 cup of nooch, your choice of hot sauce, and salt and pepper to taste.

7. Turn the heat to low, pop the lid back on, and cook for another 10-15 minutes.

8. Serve immediately with chips or veggies for dipping. Enjoy!

NOTE: This dip will thicken up in the fridge & on the stove. So keep that in mind if you are planning on making this ahead of time. You can always add a little water

This made me drool! Yum I'm gonna have to try and make this <3 Thanks for sharing!

[Tinka]

omg ladies these are great ! thank you so much! when i will make the recipes i ll post  

[Little Illy]

*Whispers* I have so many tho....

[Tinka]

*Whispers* I have so many tho....

 

pick one? (if bored to write them all )

[Little Illy]

My favorite dishes are chicken. To which, I have a few recipes! 

 

- Garlic crusted chicken with roasted veggies.

 

- Slow cooked chicken parm with homemade red sauce and pasta.

 

- Hibachi chicken with fried rice.

 

- Lemon pepper chicken with whipped potatoes.

 

- Roasted chicken.

 

- Chicken and veggie soup.

 

- Chicken dumpling bake.

 

- Chicken pasta with an egg-based sauce.

 

- Chicken Marsala.

 

- Cheese stuffed chicken bake.

 

...... I may have a problem... 

 

I do have more recipes. If I new preferences I could list those! Any interests in the above mentioned (or others) and I will spell 'em out. Im just too lazy to do so now! XD

[Tinka]

My favorite dishes are chicken. To which, I have a few recipes! 

 

- Garlic crusted chicken with roasted veggies.

 

- Slow cooked chicken parm with homemade red sauce and pasta.

 

- Hibachi chicken with fried rice.

 

- Lemon pepper chicken with whipped potatoes.

 

- Roasted chicken.

 

- Chicken and veggie soup.

 

- Chicken dumpling bake.

 

- Chicken pasta with an egg-based sauce.

 

- Chicken Marsala.

 

- Cheese stuffed chicken bake.

 

...... I may have a problem... 

 

I do have more recipes. If I new preferences I could list those! Any interests in the above mentioned (or others) and I will spell 'em out. Im just too lazy to do so now! XD

garlic , marsala,  hibachi

[Guest infinitecases]

If you want something super easy and doesn't require any cooking experience whatsoever, you could make Pesto Chicken?

 

It's as easy as taking 2 chicken breasts and marinating them in pesto (doesn't matter which flavour but I prefer sun-dried tomato!) overnight in the fridge and the next day, you can place it in the oven for 25 minutes at 180 degrees Celsius, plus some vegetables/potatoes on the side! You could roast sliced peppers tossed in some oil in the same baking try as the chicken! 

 

If you want to be more adventurous, you could make the pesto yourself -  I find this part extra fun and it's nice to be able to tweak the flavours a little myself without having the buy the jars of it! 

[Little Illy]

Garlic Crusted Chicken for Two

 

Ingredients:

 

- Chicken Breasts (2 pieces)

 

- Wholemeal bread (3 pieces)

 

- 1/2 Bulb of Garlic

 

- Salt and Pepper

 

- Preferred seasoning (I chose Parsley, Basil and Thyme)

 

- Olive Oil

 

 

 

Instructions:

 

1. Place chicken breasts in a ziploc bag and using a meat tenderizer or a rolling pin, hit and smash the chicken down to larger, thinned out pieces. Set them aside.

 

2. Peel 1/2 of the cloves of garlic from one bulb. Once peeled, thickly slice one, large clove, and then dice the rest. They do not have to be even or extremely small. Set garlic aside. In a food processor, crumble up all of the pieces of bread. After the bread is a good consistency (evenly crumbled), throw in the diced garlic and let the food processor finely dice and toss the garlic through the bread crumbs. Once those are mixed together, toss in preferred seasoning and salt and pepper. Mix thoroughly. 

 

** If you do not have a food processor, you can tear the bread, cut the bread or do what I did. Take a cheese grater and CAREFULLY and slowly grate the bread over a bowl. Finely dice the garlic to the best of your ability and toss together. Even chunkier crumbs work well, but if crumbling by hand you still want to make them as fine as possible (or to preference).

 

3. Take your chicken breasts and press the crumbs evenly over the entire pieces. Pressing firmly will allow the crumbs to stay. Once the chicken is coated, put them back in the bag and hit and smash them again for about 30 seconds on each side. This will force the crumbs to stay better as well as making sure the thickness are even throughout the chicken breast.

 

4. Turn on a skillet to med-high on your stove. Once hot put a generous amount of olive oil in the pan (enough to pan-fry the chicken to your preference). After the oil is heated, take the sliced garlic clove and place in pan. Sprinkle some salt and pepper and fry up for about 45 seconds, just enough for the garlic to release it's flavor into the oil.

 

5. Once garlic is lightly roasted, add the chicken breasts to the pan. Fry the chicken until golden on each side, flipping as constantly as they are needed. Cook until all pink is gone from middle of the chicken.

 

 

What I served with this chicken:

 

When I made this dish, I also made veggies (a fresh corn and fresh green bean mix), and whipped potatoes. It is also recommended to add a salad with a lemon-based dressing. 

 

For reheating - Microwaving is fine and keeps the flavor of the chicken quite well. However a slow bake is ideal. Just place in the oven on a low-med heat for up to the desired temp. 

[Tinka]

If you want something super easy and doesn't require any cooking experience whatsoever, you could make Pesto Chicken?

 

It's as easy as taking 2 chicken breasts and marinating them in pesto (doesn't matter which flavour but I prefer sun-dried tomato!) overnight in the fridge and the next day, you can place it in the oven for 25 minutes at 180 degrees Celsius, plus some vegetables/potatoes on the side! You could roast sliced peppers tossed in some oil in the same baking try as the chicken! 

 

If you want to be more adventurous, you could make the pesto yourself -  I find this part extra fun and it's nice to be able to tweak the flavours a little myself without having the buy the jars of it! 

oooh i will i like the sun dried tomato one too!  

thank you so much for that, it seems so easy

[Little Illy]

Chicken Marsala for Two

(Extra Sauce)

 

Ingredients:

 

- 1/4 Cup plain flour

 

- 1/2 Teaspoon garlic salt

 

- 1/2 Bulb of garlic

 

- Salt and pepper

 

- 1/4 black pepper

 

- 1/2 Teaspoon oregano

 

- 2 Chicken breasts

 

- 1 Tablespoon olive oil

 

- 1 Tablespoon butter

 

- 1 1/2 Cups sliced fresh mushrooms

 

- 1 Can of cream of mushroom soup

 

- 1 1/2 cup Marsala wine

 

- Chicken Stock

 

- Spinach

 

- Cherry Tomatoes 

 

 

Instructions:

 

1. In a medium bowl stir together the flour, garlic salt, pepper and oregano. Coat chicken in the mixture to lightly coat.

 

2. Heat olive oil and butter in a large frying pan over medium heat. Fry up garlic cloves (sliced), salt and pepper for about 45 seconds, until flavor is released into the oil.

 

3. Fry the chicken for 2 minutes or until lightly browned on one side. Turn chicken over and add mushrooms. Cook about 2 minutes until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.

 

4. Mix together the wine and mushroom soup until a good consistency. Add the 1/5 cup chick stock and mix again. Pour mixture over the chicken. Cover the pan and reduce heat to low; simmer for 20 minutes or until chicken is no longer pink and juices run clear. Add chicken stock if to preference for either a thick or thin mushroom sauce.

 

5. Add 1 cup of spinach and 1/2 cup if halved cherry tomatoes (or preferred amount) into mixture, stir and simmer for another 10min.

 

Serve!

[Tinka]

Chicken Marsala for Two

(Extra Sauce)

 

Ingredients:

 

- 1/4 Cup plain flour

 

- 1/2 Teaspoon garlic salt

 

- 1/2 Bulb of garlic

 

- Salt and pepper

 

- 1/4 black pepper

 

- 1/2 Teaspoon oregano

 

- 2 Chicken breasts

 

- 1 Tablespoon olive oil

 

- 1 Tablespoon butter

 

- 1 1/2 Cups sliced fresh mushrooms

 

- 1 Can of cream of mushroom soup

 

- 1 1/2 cup Marsala wine

 

- Chicken Stock

 

- Spinach

 

- Cherry Tomatoes 

 

 

Instructions:

 

1. In a medium bowl stir together the flour, garlic salt, pepper and oregano. Coat chicken in the mixture to lightly coat.

 

2. Heat olive oil and butter in a large frying pan over medium heat. Fry up garlic cloves (sliced), salt and pepper for about 45 seconds, until flavor is released into the oil.

 

3. Fry the chicken for 2 minutes or until lightly browned on one side. Turn chicken over and add mushrooms. Cook about 2 minutes until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.

 

4. Mix together the wine and mushroom soup until a good consistency. Add the 1/5 cup chick stock and mix again. Pour mixture over the chicken. Cover the pan and reduce heat to low; simmer for 20 minutes or until chicken is no longer pink and juices run clear. Add chicken stock if to preference for either a thick or thin mushroom sauce.

 

5. Add 1 cup of spinach and 1/2 cup if halved cherry tomatoes (or preferred amount) into mixture, stir and simmer for another 10min.

 

Serve!

oh noooo and i wanted to do this asap.... i dont think we got garlic salt and can of cream of mushrooms in Prague  

i will search and do my best tho!...cause i really want to try it

[Little Illy]

oh noooo and i wanted to do this asap.... i dont think we got garlic salt and can of cream of mushrooms in Prague

i will search and do my best tho!...cause i really want to try it

 

You can easily do without the garlic sat and cream of mushroom! Instead of garlic salt, dice some garlic and add salt! Instead of the cream of mushroom, add about 1 1/2 cups of chicken stock and then add some flour to mix is you want a thick sauce (like the cream of mush would add. If you're okay with a thinner sauce just add about 1 cup of chicken stock.

[Little Illy]

I'll post the hibachi when I get a minute!