QOTW: How often do you cook?

Happy Wednesday, all!It's time for our QOTW (Question of the Week) where we'll be talking about ingredients, methods, and sometimes just plain fun food stuff.I've been eating a lot of pasta lately, which made me wonder about our different methods of cooking pasta. I used to do the traditional full stock pot of water and a big punch of salt brought to a boil first until I learned about starting your pasta in cold, shallow water (about 2" above the pasta line).Since then, I've never looked back. It takes less time, less water, and less salt, and you still get a great al dente result if you pull the pasta on time. I know it's heresy to lots of people, but I swear it works! :D*Note: A comment below reminds me this applies to dry and not fresh pasta.So this week's question: HOW DO YOU BOIL PASTA? (And any other pasta cooking tricks you'd like to share.)Looking forward to your answers!~ YFNCM :)

Happy weekend, kitchen friends!It's time for our QOTW (Question of the Week) where we'll be talking about ingredients, methods, and sometimes just plain fun food stuff.This pic is from that one time I made Valentine's Day Toad in the Hole with Seared Foie Gras for breakfast. :)Since we're mostly homebody types who like quieter meals with low commotion, we tend to stay in on Valentine's Day because restaurants are usually slammed. So I'm starting to think about our menu in for Thursday night.Sometimes I like to make some kind of pasta with a really rich, developed meat sauce, like oxtail prepared osso buco style. Sometimes a seafood feast hits the spot - oysters, shrimp cocktail, steamed Dungeness. Can't ever go wrong with a steak dinner for the hubs. Still chewing on it...Right now I'm leaning towards seafood. :)))So this week's question: Whether it's cooking in, dining out, or even doing the usual because you're just not keen on Valentine's Day, WHAT ARE YOUR VALENTINE'S FOOD PLANS?Looking forward to your answers!~ YFNCM :)

Hey, kitchen compadres!In the interest of sharing our love and knowledge of cooking, we'll be cooking up lots of new ways to connect in the kitchen this year.One of the ways is our QOTW (Question of the Week) where we'll be talking about ingredients, methods, and sometimes just plain fun food stuff!This week's question: What's your go-to cooking salt and why?Kosher salt is my go-to because I like its mild, adaptable flavor that's not too salty or bitter. I've also been enjoying this Sicilian sea salt I got for a gift that has a surprisingly almost sweet flavor for being sea salt.Let us know what your favorite cooking salt is and why. If you'd like to answer with words only, you can use comment. If you'd like to share a pic, do it through a Cooksnap.Looking forward to your answers!~ Your friendly neighborhood CM :)

Hola, kitchen amigos!It's time for our QOTW (Question of the Week) where we'll be talking about ingredients, methods, and sometimes just plain fun food stuff.I love garlic. I can't even imagine what food would be like if garlic didn't exist anymore. *Almost* every savory dish I like has garlic in it. And it's not like I always have to put a ton of it in my dishes, but it never fails to lend fantastic flavor, whatever the quantity.So today's question is: WHAT'S YOUR FAVORITE WAY TO PEEL GARLIC?I've tried a few including putting a whole head's worth of cloves into a jar and shaking which was all the rage a couple of years ago, but I found that method doesn't work so well when you have super fresh garlic because the membranes are still too sticky to release.My older daughter likes to use this silicone tube thingy that you roll the cloves in to loosen the peel.Me? My go-to method seems to be just smashing it with my palm under the flat side of my chef's knife blade, which not only makes the peel pull away very easily, but also does half my chopping job for me at the same time.I'm sure you probably have a favorite method, so please share!And if you’ve shared or found an awesome garlicky recipe here on Cookpad, please share the link. 😊Looking forward to your answers!~ YFNCM :)

This is my own recipe. I have a habit of starting out with an item, then I add a pinch of this, a dash of that. Then I think aww that would taste good with some vegetables. For this dish, I washed potatoes, carrots, celery, onion, garlic cloves, in the end my dish was very good.

A taste of Fall. One of my favorite meals to make in the fall and winter. I love this on a fall rainy day.... a very heavy meal to fill you up and keep you warm... definitely a comfort food. #mycookbook

My daughter and I have egg and dairy allergies, so we have to make 2 separate pots of oden. I settled on this recipe through trial and error. Just toss together the ingredients! This recipe is so simple it's almost embarrassing...You could increase the spiciness by dissolving Japanese mustard in hot water to bring up the spice a notch.I heard this is how most restaurants do it. Give it a try. Recipe by moriam

I had a bag of enoki mushrooms on hand, so I added them to my usual breakfast tofu dish and created a new variation.Please try making it with shimeji mushrooms, shiitake mushrooms, or your favourite mushrooms other than enoki mushrooms. Recipe by Hokkori-no

Oden is a hearty Japanese one-pot dish that’s perfect for the cold weather. It’s an easy recipe and the bulk of the work is in prepping all the ingredients before cooking.Since Taiwan was under Japanese rule before 1945 for about 50 years, oden was introduced to the Taiwanese during this time period. In Taiwan, it is known as guandongzhu (關東煮), tianbula (甜不辣) or hellun (黑輪) and often found at the night market.Ingredients that go into oden varies between regions and also households. Oden is often sold in food carts, izakayas, convenience store chains, or dedicated oden restaurants. It is usually considered winter food but many people, and restaurants or food carts, serve oden year-round.https://www.youtube.com/watch?v=gkM9sFEfueQ

This is a standard recipe at our house. There's also "Steamed Cod in a Microwave", which is even easier.You can use fresh cod as is, but if using salted cod, soak in water to remove the salt before use. If the foil packets look like they're about to burst while cooking, turn of the heat and let them sit covered for a few minutes before serving. I sliced the carrots in the photo into rounds, then cut out heart shapes with a cutter. I recommend using white wine instead of sake. Recipe by Menayo

How to make tasty chicken thighs and rice in the oven. Convenience of such way of cooking based on that all things made entirely in the oven.

What do you do when you want a tasty soup, but are short on time and ingredients? Why, raid the pantry and leftovers of course! I wasn't sure what to make for dinner and suddenly thought soup sounded really good, but wasn't sure what I had on hand. So I went pantry shopping and voila, might as well be instant! So delicious!

It’s so easy to end up with a gluggy or tasteless fried rice at home. ...Just how do you make that delicious fluffy fried rice at home can seem tricky.There are a few things you must follow to get that perfect rice!Must haves to perfect fried rice:• Rice Must be dried and cold: make this the day before and place in a tray in the fridge to dry out• Unless you have a commercial style wok gas jets to work with, do in batches. High heat is critical to non gluey fried rice• be heaven handed with your flavours. Too often people make really bland fried rice. It’s solved just by adding a bit more soy sauce or fish sauce! Salt bring out the flavours!Watch video on “home cooking coach” YouTube for step by step directions

Happy holiday season, everyone!Your friendly neighborhood community manager dropping a line to say hi and to ask you to share your holiday recipes with us!I love our big December dinner because we get to change it up from the more traditional Thanksgiving meal, and we always do something different! I'm thinking this year, I might do a rich oxtail stew, or maybe a pernil (pork roast), or maybe just go all seafood. Haven't decided yet, but I'm getting hungry just thinking about it.At any rate, I hope you'll share your favorite holiday recipes with our community so we'll all have lots of delicious ideas to work with.Looking forward to seeing what you've got cooking this holiday season! :)Just a reminder of our guidelines if you're not familiar:https://cookpad.wasmer.app/us/community

I didnt want to make dinner so I went for easy

This is my mother's recipe. However, my mom's okara stew didn't have much water and so it was difficult to consume, so I increased the broth a bit and made the dish smooth.•Use dried shiitake mushrooms as opposed to fresh, and use the water used to rehydrate it to double the flavor.•If you add hijiki seaweed (rehydrated in water), it will also be tasty. Sauté together along with Step 3.•I like to the dish to be lightly colored, I flavor the dish with light soy sauce. Recipe by Pukuttopukumaru

Recently went on a road trip to a huge produce market that had a crazy sale on everything from green peppers for 38 cents per lb to Yukon gold potatoes for 79 cents a 2lb bag if you've read my pork roast recipe. I could not resist LOL gave all my neighbors some of the spoils doing little things like that really makes someone's day a little better giving them a sense of true humanity a sense of matter plus makes you feel good to do goodness for others. Nice big bag of fresh produce less then 4 dollars. PRICELESS FOOD FOR THE SOUL. I'll list the ingredients for a normal batch. Not the monster I made for dinner and co-workers lunches. If you want the monster simply double all ingredients! As the title states you could really put any vegetable or meat in this recipe!

Continuing to use the Taiwanese Jia Niang Soy Sauce - Yi Xing Jia Niang, this time for stir-frying noodles. You can choose between dry or wet noodles, each offering a different texture. Let's see how Mr. Vegetarian cooks it. 🤤👨🏻 Mr. Vegetarian's Tip:Whether using dry or wet noodles, blanching them in hot water first can enhance the texture and flavor.📝 Photos edited with Meitu app

This is great, quick, and easy!! By the time the rice is done, so is everything else! The yams are great either right from the can or heated up beforehand.This is also a great pet meal! I was actually cooking this for a mastiff with a skin condition they(and pit bulls) are really receptive to called demadox. This is what the vet recommended to make her and it just looked so good!

This is a shortcut version of chicken noodle soup. A hit for a meal during the busy work week when you are wanting a comfort meal!

People get $9 per person per day here in California from the Calfresh program for food, and cooksnap readers can eat and drink better with that plan than people who have to spend their allowance on prepared foods and drinks because they dont have kitchens.Starting with the first payment of $800 per person every 3 months, this recipe plan allows you to add the staples you need, then the foods you enjoy, then any foods published in my recipes in here. I always post the cost of the recipe ingredients and the cost per person.The one thing you need to get started is a hand food grinder, under $50, the first thing you do next is to save by buying twice as many staples as you need: wheat, rice, corn, beans, flour, lentils, potatoes, carrots. Should you run out of things, or eat more than anticipated, you wont go hungry.I have posted a menu of recipes in here from people from Nicoya who live over 100 years eating this diet. The cost of these ingredients is well below the daily allowance of the Calfresh program, but you need a small garden plot.

What do you do when you're feeling under the weather, and yet have a craving for chicken parm? If you're me, you pop an extra cold pill, then brainstorm for ways to cut back the work required by the recipe. I came up with two ideas. First, cook the chicken entirely in the oven rather than the usual fry-then-bake, and zhuzh-up store-bought sauce instead of spending 30 to 45 minutes (or more) making homemade marinara. The biggest key to this admittedly lazy recipe was buying chicken breasts that were all about the same thickness. Breasts with differing thicknesses means you'll have to butterfly and/or pound them out, which defeats the purpose of an otherwise quick, no-fuss weeknight meal.

I learned how to make this from watching a recent TV commercial.I thought cool rice would be just fine, but it turns out that the recipe comes out more crumbly with egg-fried rice, which is what I will be using from now on.Be sure to use hot rice! If you take too long stir-frying the rice, it may clump together. Recipe by Kyocchin

I love to use what I have in the house when I get a craving for a certain food. I call them my creations, some great, some awful, some OK. This turned out really good. I love the beans in it, so filling and good for you and the crunchiness of the celery. You could do so many combos with this basic recipe, add heat, finely chopped broccoli, use creamy Italian, add meat and cheese cubes...hope you love it and let that creative you run free.

I saw a commercial for Ajinomoto a long time ago in which the actor Shun Oguri added Ajinomoto seasoning to a raw egg over rice and it looked so delicious!I wanted to try that so I made a meal that reminded me of living alone and buying Ajinomoto seasoning for the first time.Ajinomoto seasoning really brings out the umami flavor of the ingredients, doesn't it?Place the half-cooked egg on top of cooked white rice, add the Ajinomoto seasoning and eat! It's that simple!The Ajinomoto seasoning increases the umami flavor of the half-cooked egg!Not recommended for people who like thoroughly cooked eggs. Recipe by YunoChamio

I love cooking! I'm still learning how to make so many new dishes everyday through my job as an assistant to a cooking teacher. It is so hard but I love it. I am bad at details and things that require precision, but I can see myself get better after every attempt. It took a long way to get here though; I started out being the most impatient person in the world and tried to make everything right the first time. So for you who just began on this journey, don't follow my mistake! You will get better day by day, as long as you learn to correct mistakes while not losing your head.With that being said, here's my tried-and-true tempura recipe. This was one of first dishes I learnt when I started, along with complicated omelets and beautifully shaped vegetables cooked in broth.

I like cooking larger amounts and having leftovers. A lot of foods taste even better the next day. But if I have leftovers and want a completely different meal, this is quick and simple. Leaving me to still not having to cook again. This recipe can work for leftover chicken or beef roasts too.

I came up with this recipe to use bean sprouts since they are cheap.This recipe uses the fat from the pork in lieu of cooking oil for stir-frying, use a little bit of oil if it starts to stick to the pan.Add the unused veggies in your fridge, like onion, carrots or mushrooms! For 4 servings. Recipe by EnjoyKitchen

Family recipe i Converted to make in the Ninja Foodie. One of my many ways of making chicken pot pie. My favorite recipe to make in the fall would have to be this one right here.Notes- can be made in the oven.