Anonymous asked: Easy bake sun-dried tomatoes As many tomatoes as you want (small cherry tomatoes, nothing larger than a Roma tomato) Olive oil 4-6 cloves garlic Place wax baking paper in a pan (a whole roll cost me $2.50) Cut tomatoes in half, place with the insides up on the baking sheet Scatter garlic cloves on the sheet and drizzle with olive oil Bake for 3 hours at 200 degrees, you can (almost) forget about them. These keep for 1 week in the fridge, and make anything plain taste amazing!
I love this because it’s just like homemade mac and cheese with a roux-based sauce, except when I don’t have the spoons to cook, this takes literally just microwaving.
You can eat this as a little meal or a snack, but however you eat it, make sure your bowl looks almost ridiculously big when the pasta goes in, otherwise the water will boil out into your microwave.
- 1/2 cup dry macaroni pasta (or any other, I’ve used broken up spaghetti successfully)
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4-1/2 cup shredded cheese (pepperjack and cheddar are both especially good, but any kind works)
Combine the pasta, water, and salt in a microwave-safe bowl. Microwave in 2-minute intervals until the pasta is cooked, stirring between each interval. This should take 6-8 minutes total. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water, you’ll want it for the sauce.
Stir in the milk and the cheddar cheese. Microwave on HIGH in 30-second intervals until the cheese has melted into a creamy sauce, stirring between each interval and 1-1.5 minutes total.
Optional Add-Ins - You can add any veg, beans, meat, or spices with the milk and cheese, as long as it’s shredded, cubed, or diced. This includes diced onions, peppers, tomatoes, leftover meat (shredded or cubed), and salsa! Add whatever you like that makes you happy. :)
Allergen Modifications: You can make this egg-free by using egg-free pasta, vegan/dairy free by using non-dairy milk and cheeze, and gluten-free by using gluten-free pasta.
this is an awesomely simple side dish and great both for when you’re alone for a snack or if you have to quickly think of something to serve as a side for unexpected guests, most of the ingredients I’ve listed below are for the dressing but you can easily forgo all of that and just use this method to cook your green beans, which are very inexpensive if you buy the right kind in the big bag and they last a long time in the fridge too! like ten days!
- green beans
- lemon or lemon juice
- olive oil
- mustard, whatever kind is your favorite
- salt and pepper
- shallow dish/indented plate/wide bowl & a small cup for mixing the dressing & plastic wrap
Put the green beans in your dish and fill almost half way with water and a little bit of butter, wrap in plastic wrap and pop in the microwave for 2-3 minutes depending on how many beans you’ve added and how shallow your dish is - if they are too crunchy for you you can cook them for an extra minute or two but make sure they don’t burn
and please be careful because your dish will be really really hot when you take it out of the microwave! you will want to drain the cooking liquid and put your lovely cooked beans in another dish
you can eat them like this or you can combine
~ 1/4 cup olive oil, a splash of lemon juice or the squeezed lemon, about two tablespoons of mustard and toss the beans in it!~
you can also always add a little bit of cheese on top if you like it, and crushed up or sliced almonds are really yummy on top too! experiment with it!
Hey all, this recipe isn’t the healthiest, but if you want cheap, quick mexican-ish food that will feed you for several meals, this is the thing to eat! The entire thing is microwavable too!
What you need:
- Refried beans (comes in a can, very cheap, will last a long time. I like to stock up!)
- Yellow Rice (I prefer zatterans, and my grocery usually has 10 for 4$ sales.)
- Enchilada Sauce (optional. I like to add half to two thirds of a can to make it spicier, but it’s totally up to you!)
- Fritos (I like the chilli cheese ones for this)
- Cheese (also optional)
- guacamole (optional)
How to make:
- Microwave the rice using the directions on the box.
- Put beans into a bowl.
- Once rice is finished, add rice to beans.
- Add Enchilada sauce.
- Microwave for 1-1.5 minutes.
- Crumble fritos on top.
- Add cheese, guac, whatever else you like.
- Enjoy! <3
I’m sure that with the right ingredients, this recipe could be vegan/gluten/dairy free as well as vegetarian. Depending on how long the rice takes to cook, you should have your meal in under 15 minutes and it should have 2-3 portions if you like large meals or 4-5 portions if you like smaller meals.
I hope you will get as much enjoyment out of this recipe as I have!
Homemade soup is amazing, filling and 100% customizable to your dietary requirements and taste. This method will almost always work, especially for veg.
- Some kind of fat (butter/marg/cooking oil)
- An allium (onion/leek/similar)
- Vegetable(s) of choice
- Flavourings (garlic/herbs/salt+pepper)
- Cheap meat (chicken wings/bacon work well)
- A carbohydrate (rice/pasta/lentils/chickpeas/potatoes etc)
- Extra creaminess (cream/yoghurt/soft cheese)
1. Heat your fat in a saucepan, add your allium, and garlic if you’re using it or flavours that should go in at the beginning like fresh chili. Cook until softened. If you’re adding raw meat like bacon, add now as well.
2. Add your main veg and cover with boiling water. You should also add potatoes, uncooked lentils or chickpeas etc now too. Cover the pan and cook until nearly done.
3. Add your other flavours, herbs, salt and pepper etc. If you’re adding cooked meat do so now. If you’re adding cooked carbs (rice/pasta) you can do that now. Taste! Adjust accordingly.
4. If you’re blending your soup, do that and taste again. Then you can add the extra creaminess if you choose.
And you’re done! Not all of these ingredients go together; so for example I’d frequently do leek, bacon, assorted veg +rice - this doesn’t get blended so I wouldn’t add extra creaminess (tbh I hardly ever add the extra creaminess, but it’s there if people fancy it).
This works really well with just one vegetable, like when the supermarket has marked down a load of cauliflower I grab a couple and turn them into soup. You’ll find some veg require no extra creaminess once blended, especially if it’s quite fresh. So you get the comfort and luxury of creamy soup without the cost/calories of cream or cheese!
- One cucumber
- Imitation crab
- Avocado (sliced)
- Bean sprouts
- Bell pepper (sliced)
Take your cucumber and cut off only one end to expose seeds
Take a spoon, fork, or knife. Whatever works and scrape out all the seeds to create a hollow tube. Lay the cucumber lengthwise and fill half way with crab, pressing down as you go. Fill the rest of the space with the veggies.
Slice into bite-sized rounds. Serve with lemon, soy sauce, sriracha. Whatever you like!
This is a great affordable recipe when those sushi cravings hit! cucumbers are really inexpensive during the summer months (.25/each) a bag of bean sprouts is about a dollar. Vegans can omit the crab meat and fill with just veggies!