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🍳️ Recipes

I like to cook. Sometimes I come up with ways of combining ingredients that I like and wish to replicate later on. Thus, you could say that I “write” “recipes”.

Easy meals

Better instant ramen

Heart of Palm “Lobster”

Tofuna melt

Side dishes

Garlic bread

Naan garlic bread

More involved

Stir-fry noodles

Vegan Mac-N-Cheese

Vegan three-bean chili

Make-ahead meals

Black bean freezer breakfast burritoes

Dried beans preparation

Needs overnight preparation

Azuki bean paste

Carrot Dogs

Vegan substitutions

Tofu pepperoni

Tofu “tuna” salad

Snacks

Brown sugar cookies

Chocolate chip cookies

General tips

Pasta

I rarely make pasta that takes more than 5-6 minutes to cook; anything longer just saps my energy. I eat a lot of angel hair.
If you make pasta in a shallow pan rather than a deep pot, the water takes less time to boil!
You can also just put the pasta in with the water at the very start; then once the water is boiling, cook for a couple minutes less than the amount of time listed on the package. You’ll have to stir often to keep the noodles from sticking together but this is more energy-efficient.
When the water reaches a boil, add a tablespoon or so of salt. It’s worth it.

Baking

Being American, I usually use our weird mishmash of cups/teaspoons/tablespoons when baking. Where necessary I’ll provide conversions to grams, but since they’re taken from online converters you may want to double-check with a person who knows what they’re talking about.
When measuring flour, use a spoon or scoop to gently move the flour from its bag to the measuring cup. Fill the cup to the top and level it off with a butter knife or other flat-edged implement. Packing your flour too tightly will mess up your measurements.

Disclaimer

I grew up almost entirely on prepackaged food, and it took me a very long time to branch out into real cooking with actual ingredients. This is a repository, mostly, of things I find easy and useful. People who’ve been cooking all their lives may find less use in this than those who think “Top Ramen with an egg on top” is fancy dining.

Other places with recipes

Massive Online Archive of Recipes

kelbot’s gem-port > Kitchen

Remy Noulin’s homepage > Cooking recipes

Caolan’s Capsule > Kitchen

Clearleaf Forest Cookbook