skelly that cooks @mdszy@toomanycooks.social

Butternut squash soup w/ baguettes (my mum made the baguettes, I just made the soup)

I always cut my steaks in half so I can enjoy them twice, here's the other half of yesterday's strip steak with baked sweet potato fries

I used the oil from Lao Gan Ma Spicy Chili Crisp to coat the potato wedges and then I put the spice mix part of it into some mayo and sour cream to make a dip

I wish my phone could take a picture of dark and light roasted things without making them look burned!

Made it all! homemade hummus, homemade pita and homemade zhug!

Hummus recipe v1

Ingredients:
# 2-3 cups of chickpeas, soaked overnight. Check the date
# one squeezed lemon
# few tablespoons of tahini to taste
# 2 bay leaves
# onion, halved
# 2 garlic cloves, halved
# 1-2 teaspoon of cumin
# salt and peper to taste

Serve with:
# extra chickpeas
# paprika
# olive oil

Instructions:

1. Put chickpeas, bay leaves, onion with plenty of water to cover in an instant pot (or pressure cooker) and cook on high for 20 minutes with 15 minutes minimum natural pressure release.
2. Strain out the chickpeas and remove the spices. Save some of the water!
3. In a food processor combine all ingredients, you can use the water from the pressure cooker to get the hummus thinner as needed. Remember tahini could make everything thicker when combined with water.
4. Blend till as smooth as you like it.

Serve with pita and your preferred toppings

If elected, I will work to pass bipartisan legislation requiring general mills to make the monster cereals available year-round

• bleu cheese, butter, scallions

• crema with adobo paste and garlic

• Sriracha aïoli

• Greek yogurt, pumpkin spice, maple syrup

• sauteed mushrooms, shallots and bacon

• shredded chicken in buffalo sauce with sour cream

• parmesan and crumbled andouille sausage

• brown sugar, butter, cinnamon and heavy cream

• sour cream and hot honey

• yogurt with dried cranberries and candied pecans

I should eat way more sweet potatoes than I do, I love them

There are so many good topping ideas, this time it's crumbled bleu cheese with enough soft butter to make a spread, then lots of sliced scallions on top

i’m still out here making sides - this time it’s a barley based dish with bacon and peas. it’s very tasty.

i used pearl barley instead of “whole hulled barley” thinking it was the same thing but the cooking time according to the packet was 15 min less than the recipe, so maybe double check that one.

also cooked more bacon and stirred it through instead of cooking to a crisp and sprinkling it on top

https://www.foodnetwork.com/recipes/food-network-kitchen/barley-with-bacon-peas-and-dill-3362615

Steak, entrecôte, not sure which part, we found this place that has amazing meat. And we are getting better making them.

Pasta in mushroom - sundried tomato sauce 😊 eating the last of the wild mushrooms I had in the freezer

Today's dinner... I guess the closest thing would be a coconut curry or sorts? Ground tvp, carrots, mango atchar and lots of spices -- read: moving next weekend and have to empty the fridge and kitchen cabinets.

There’s like 4 more jars of each in the fridge.

Love is stored in the boba

@ljwrites I'm afraid of all the fire on the package but I'm gonna eat it anyway