What the community is cooking
17 weeks ago
Super easy!
17 weeks ago
I decided to mince the onions and saute them in pepper, oregano, basil, and paprika then added minced garlic at the end. I also didn't have celery and I added an extra can of tuna and a little bit of Dijon mustard and parmesan this time. Those little tweaks enhanced the flavor beautifully.
It's one of my current favorite quick and easy meals, and makes pretty big batches for our little family so it gives plenty of leftovers.
It's one of my current favorite quick and easy meals, and makes pretty big batches for our little family so it gives plenty of leftovers.
17 weeks ago
Slice half a sweet onion
Slice 3 garlic cloves
Heat olive oil and garlic in large pan on low heat
Add sweet onion and sauté while stirring continuously on medium-low heat for about 15, until onions are sweet and translucent
Add 1 can pinto beans (unwashed) and 1 can black beans (unwashed)
Add 1.5 tsps ground cumin, 1 tsp paprika, and 1/4 tsp chili powder
Stir and slightly mush beans
Lower heat and let simmer for about 15 minutes
Very yummy but takes too long for just a side dish :/
Slice 3 garlic cloves
Heat olive oil and garlic in large pan on low heat
Add sweet onion and sauté while stirring continuously on medium-low heat for about 15, until onions are sweet and translucent
Add 1 can pinto beans (unwashed) and 1 can black beans (unwashed)
Add 1.5 tsps ground cumin, 1 tsp paprika, and 1/4 tsp chili powder
Stir and slightly mush beans
Lower heat and let simmer for about 15 minutes
Very yummy but takes too long for just a side dish :/
17 weeks ago
I am really enjoying these!! They weren’t hard to make at all, and I’m in an egg hating phase right now, so it’s extra impressive that I liked them. I used the Unexpected Cheddar Sausages, which were kind of sus on their own because they had something weird ooze coming out of them, but they were well within their best by date and I had already cracked 10 eggs. This made 12 extremely small (due to the size of my muffin cups) egg muffins and 2 larger ones in ramekins. I would definitely recommend making the smaller ones and just eating 2, as the bigger ones had an issue where all the fillings stayed at the top and the bottom was just….egg. Also, when storing, wait to cool completely, then put a paper towel in the container to soak up moisture, otherwise they will be slimy on top, and no one wants that.
17 weeks ago
Very simple recipe!
Used pickled mustard and pickled radish. chicken stock, Good amount of fresh white pepper makes the difference.
Used pickled mustard and pickled radish. chicken stock, Good amount of fresh white pepper makes the difference.