Rice too pricey to be using it without a care in the world? Infusing it with some tea can lend a new dimension. https://www.japantimes.co.jp/life/2025/04/13/food-drink/daly-food-recipe-box-fried-rice-tea/?utm_medium=Social&utm_source=mastodon #life #fooddrink #rice #tea #recipes
In my quest to come up with reasonably low cal meals that have 30g of protein, this week's lunches will be green curry Thai chicken meatballs that just went into the instant pot on slow cook. Always assuming they don't trigger a rosacea response...I haven't risked a curry in a while. #food #recipes https://www.slenderkitchen.com/recipe/slow-cooker-thai-curry-chicken-meatballs
Can now confirm that this marinade is absolutely fantastic for tofu.
I soaked some firm tofu slices for a few days in the marinade as I ate the boiled eggs and then I fried the tofu up today. 
You can use corn, agave, or maple syrup to make the recipe 100% vegan.
I will definitely make the eggs -- and the tofu -- again.
I may even make kimchee deviled eggs with marinated eggs (cooked fully, though) for a family meal sometime.
If you're looking for new healthy recipes for food and drinks, check out my future granddaughter in law's website. She's not officially engaged to my grandson, but I think it's only a matter of time.
I've prepared a couple of her dishes and they are very good and simple to put together.
Rhubarb pistachio meringue roulade
https://www.thejc.com/recipe/recipe-rhubarb-pistachio-meringue-roulade-h6a7fzae
A showstopping Pesach dessert that pops with pink and gorgeous green
Happy Taco Tuesday! 
https://jessicainthekitchen.com/jackfruit-tacos/
If you’ve been wanting to try jackfruit, let this be your sign! Just 30 minutes and weeknight-friendly!
This is your sign to make a batch of freezer-friendly burritos 
https://jessicainthekitchen.com/vegan-burritos/
These Vegan Burritos are packed with walnut “meat,” seasoned rice, beans, cheese, guac, and all the best fixings!
We're working on several new #recipes, one of which will have to do with this plate. And with Poland. That's all we're revealing today.
Lebanese Lemon Garlic Chicken
Ingredients:
500g/ 1lb chicken tenderloin (or breast), cut into 4cm / 1.5" squares, large vein cut out (Note 1)
Lemon garlic marinade:
4 tbsp Greek or plain yogurt
3 tbsp lemon juice
1 tbsp garlic , finely grated or crushed using garlic press (~4 big cloves)
1 tbsp olive oil
1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)
Lemon garlic yogurt sauce:
1 cup Greek or plain yogurt
3/4 tsp garlic , finely grated or crushed using garlic press (~1 clove)
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp tahini (hulled), or extra 1 tbsp olive oil (Note 3)
1 tbsp+ water
1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)
Cooking & serving:
2 tbsp olive oil , for cooking
1 tsp parsley , roughly chopped (or equal amounts mint and parsley)
Lemon wedges and extra virgin olive oil , for garnish
Lebanese bread for sauce mopping (recommended)
Instructions:
ABBREVIATED RECIPE:
Marinade chicken 12 - 24 hrs. Cook in 2 batches. Whisk sauce, rest 1 hr, warm just before serving. Smother chicken, serve!
FULL RECIPE:
Marinade - Mix the marinade ingredients in a bowl. Add the chicken, toss to coat then refrigerate to marinate for 12 - 24 hours (Note 2).
Sauce - Put the sauce ingredients in a microwaveable bowl and whisk to combine. Set aside for 1 hour + (garlic flavour melds). Just before serving, microwave for 40 seconds to warm (but not hot) then give it a good whisk. Taste and add more lemon for tangier, or more water to loosen (some yogurts are thicker than others).
Cooking - Drain off excess marinade from the chicken. Heat 1 tbsp oil in a large non stick pan over high heat. Place half the chicken in and cook for 1 1/2 - 2 minutes on each side until golden. Remove onto a plate.
Repeat - Scrape out / quickly wipe loose black bits out of the pan. Reheat remaining oil and cook remaining chicken. Rest for 2 minutes.
Serving - Spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken onto the yogurt. Spoon over remaining sauce, finish with a swish of olive oil and sprinkle of parsley. Serve!
Ricotta, arugula, pine nuts, and penne pasta is a creamy delight for your senses.A quick and savory penne pasta dinner. #recipes #food #eating #cooking #flipboardusergroup #fediverse #pasta #pastarecipes #dinner #dinnerrecipes #ItalianRecipes #easyrecipe #quickrecipe
https://www.giangiskitchen.com/ricotta-arugula-pasta/?utm_source=flipboard&utm_medium=activitypub
Posted into Giangi's Kitchen Recipes @giangi-s-kitchen-recipes-giangiskitchen
Kale Soup 
This is the easiest and tastiest way to get veggies in!
https://jessicainthekitchen.com/kale-soup/
Hearty, cozy, packed with veggies, and somehow even better the next day! Save this one for when you want something warm and nourishing but super easy
Yumm "Banana ketchup"
Also, quick cabbage pickle wedges, and rescue apple chutney
https://www.theguardian.com/food/2025/apr/02/alex-elliot-cornersmith-recipes-pocket-pickler-book
#Food #Recipes
SPICY LETTUCE NOODLES
Chef John of Food Wishes posted this video a few days ago — I made it today for lunch & it was AMAZING! I used angel hair pasta but, as he says in the video, rice noodles or other pasta will work.
If you make Asian recipes frequently, you’ll have these ingredients on hand. (I passed on the tamarind paste.) Quantities of components in the sauce are up to you “that’s just you cookin’…”
Give it a try…very easy & very yum!
So, if you have a 
popcorn (doot doot doot do ditty do) air popper, make sure what you're putting in it are actual popcorn kernels, and not the _lentils_ that were *also* stored in a glass jar by your spouse (labels--they're a good idea, huh?)
Realized it just as my hand was about to turn it on.
started a #wikipedia article on Scottish cookery teacher, editor, writer, Marion Harris Neil (1867-1920): https://en.wikipedia.org/wiki/Marion_Harris_Neil All of her cookbooks and articles are out of copyright now, and they often focus on economical meal preparation. @wikimediauk #philadelphia #glasgow #womenwriters #recipes #cookbooks @librivox
Friends returned from Vietnam today after 3 months in South East Asia. With plenty of new impressions and great books. This will have a very positive effect on the #recipes of the coming months ;)
Mushroom Asparagus Quiche
Ingredients
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 large eggs, lightly beaten
2 cups shredded part-skim mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano, parsley and rubbed sage
Directions
Separate crescent dough into 8 triangles; place in an ungreased 9-in. pie plate with points toward the center. Press dough onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting
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Dissents 
