Recipes
Journal
Shopping22 weeks ago
I’m not gonna lie, I didn’t like this one. Sure, it’s healthy, and maybe I’m just not good enough at cooking yet, but everything’s wrong about this in a way I can’t put into words. However I can suggest improvements:
• Use only two peppers
• The red onions are honestly unnecessary, just get a big white onion
• Cut each slice of Italian sausage into fourths. This doesn’t do anything but make it easier to eat (you can’t get all the ingredients on one spoonful if you don’t do this)
• Cold prep the ingredients (and broth if applicable)
• Make noodles with it and combine into the same skillet after. The meat provides a savory flavour, so maybe toss in a thick spaghetti sauce (marinara, Alfredo, etc. Honestly marinara sounds the best)
• Use only two peppers
• The red onions are honestly unnecessary, just get a big white onion
• Cut each slice of Italian sausage into fourths. This doesn’t do anything but make it easier to eat (you can’t get all the ingredients on one spoonful if you don’t do this)
• Cold prep the ingredients (and broth if applicable)
• Make noodles with it and combine into the same skillet after. The meat provides a savory flavour, so maybe toss in a thick spaghetti sauce (marinara, Alfredo, etc. Honestly marinara sounds the best)
24 weeks ago
I skipped step 1 by accident and they turned out fine. Did everything in the same skillet, cooking the meatballs takes way longer than you’d expect, maybe use the oven instead so you can prepare the sauce and noodles simultaneously.
25 weeks ago
With the meat throughly tenderised and seasoned with garlic salt exclusively (to the point I was worried I over-tenderised and over-seasoned), the chicken was damn near perfect. I chose sweet onions this time around, which ended up being a very good choice, as normally the onions don’t taste like much of anything in the dish, but this time around they gave their own pleasant hint of flavour. Cook the mushrooms til’ it seems they may be burning, and mix the flour with the yogurt (yes, use yogurt, the cheapest you can find) during prep. This keeps the proteins curled up and prevents curdling when you add it into the pan. The quantity of mustard you use can be estimated. The only part of the MyPlate this dish doesn’t quite get is the fruit, so I recommend having an apple on the side if you’re a tryhard sweaty armchair nutritionist (I am).
37 weeks ago
Use shredded Parmesan, not powdered
44 weeks ago
To season the meat, put it in a bag with the seasonings. Toss a little ginger in there maybe, I didn’t try that but it might be cool. Ensure the soy sauce and water actually is mixed with the sugar and starch, it colaguated at the bottom of the bowl on this attempt and I had to scrape it out.