Thanks @sirsparklepants, @Misty Pond and @devils-avocado! Those seem like really solid places to start (just fyi I don't expect anyone to keep my dietary restrictions in mind, and I'm used to making substitutions/modifications, so I'm happy for most suggestions! Just... Salad recipes make a little sad)
discovery of the day: you can make red wine cake in a mug by using a standard mug brownie recipe, replacing the non-oil liquids with red wine and adding a pinch of the right spices eta: like, considering that i threw this together in literally 5 minutes, this tastes surprisingly close to my mum's Rotweinkuchen. it even has a similar crumb.
Made a simple slaw with cabbage, red onion and cabbage plus some shredded cucumber and garlic chicken fillet, dressed in cider vinegar, olive oil and sesame oil, with garlic and ginger paste, a big juicy fresh red chilli, and some toasted black sesame seeds, with liberal amounts of mixed cracked peppercorns.
I'm afraid I gotta translate from german for you (therefore, measurements in grams etc), but absolutely! Spoiler: red wine cake recipe This is for a bundtcake form: needs: 250g butter (soft) 250g sugar 1 pck of vanilla sugar 4 eggs 1tsp cinnamon (or ginger bread spice mix!) 1 tbs cocoa powder 125ml red wine (I like a heavy semi-dry to keep it from going too sweet. As per usual, don't cook with something you wouldn't drink) 250g flour 1pck baking powder (not baking soda!) 100g chocolate sprinkles some butter and breadcrumbs for the form do: heat oven to 190°C butter and breadcrumb your cake form beat the butter with the sugar and vanilla sugar until creamy add eggs one by one, beating each one in before adding the next until all is well combined add cinnamon, cocoa and red wine mix flour and baking powder, then fold into the wet ingredients finally, fold in your chocolate sprinkles. If the dough seems dry, add a splash more red wine until it becomes soft enough that it'll fill all crevices of the cake tin fill into cake tin pop it into the oven for 50 minutes/until a bamboo skewer inserted in the thickest part of the cake comes out clean. remove from oven and let cool. once entirely cooled, you can dress it to your liking. my fave is a simple glaze of icing sugar with a splash of red wine dripped over it, but dark chocolate also works really well. Enjoy!
Sometimes I actually eat Spam. The Hormel kind, not the email kind. And props to Hormel for being cool with Month Python's use of its trademark (there'a Spam Museum in Hormel's headquarters in Austin, Minnesota, south from here down I-35 a few miles). It comes in more than a dozen flavors, some quite distant from its pork-shoulder origins. I mean, turkey? I just buy the low sodium version. Mix an ounce or so of frozen concentrated orange juice, with brown sugar and ground cloves to taste. Slice the Spam thin (a can is 12 ounces, so 12 slices is about right), spread the glaze on the sliced Spam, pop in the oven (toaster oven, in my kitchen) till the glaze is nice and bubbly. (I'd set it on "broil" but that sets off the smoke alarm.)
hey, i bet you could make a damn fine spam musubi with that. edit: spam musubi — usually teriyaki but hey get creative
yesterday i took some step-by-step photos for my favorite bacon-wrapped pesto-stuffed chicken roulade recipe, to show my mom how to make it, so now i'm showing kintsugi! not pictured is step 1: take a chicken breast and smash it flat with a meat hammer, until it's less than 1/2 inch thick all over. spread with pesto and dot with herbed goat cheese or boursin or some other soft herby cheese. roll up, tuck edges in as much as possible place in a baking pan and drape the top with bacon-- 2 pieces cut into thirds is usually about right. don't actually wrap it all the way around, because the bacon on the bottom won't cook! bake in the oven at 375 F until the bacon is done, 45-60 minutes depending on how crispy you like your bacon i had it with roasted broccoli and roasted pumpkin! the pumpkin was also an experiment-- i impulsively bought a little pie pumpkin and baked it like an acorn squash, with butter and brown sugar. and it also came out delicious! new favorite autumn veg.
These ain't my recipes, but if anyone wants access to a bunch of recipes photographed from magazines i keep for cutting up (the recipes that made the cut [hur hur] were the ones my friends on discord thought looked interesting, so it's a fairly random selection), here's the google photos album... ETA: i am no master photographer and some of them are a trifle blurry, but i made sure i at least could read all of them so if you're having trouble or whatever just hit me up and i'll transcribe
advice request! barb got some blueberries for her yogurt, and decided she doesn't like them for that purpose. i don't particularly like them at all. at first i thought she said blackberries and got all excited, but no, they are blueberries, which imo are too hard and round, and have a flavor that overwhelms any other fruit or spice you put them with. so my dreams of ginger/berry sorbet died with a sigh. but i said i'd try to find a use for them so she wasn't just throwing out 90% of a pint of fresh berries, so. suggestions? preferably ones that involve not experiencing the texture of them. my main ones right now are: dehydrate them and make a fruity tea blend infuse in vodka make a v small amount of syrup and use in ice cream based smoothies but this seems like a rather sad array, and also i like the flavor in baked goods like pancakes, i just don't like the Suddenly Too Much Chewing aspect of blueberry pancakes, so i expect something can be done in that direction.
blueberry pie is tbh my preferred way of eating them, they get nicely cooked and jamlike. also p good in an apple crumble. when I was a kid we put frozen blueberries in milk (and sprinkled some sugar on them bc yeah) which made a frozen crust around each berry and was nice to monch on
My mom's crisp recipe is flexible to any berries, and as someone who also hates raw blueberries, making this crisp with 100% blueberries is an amazing flavor experience. Altho I'm not sure how much total berry volume you need, let me dig up the recipe.
