If you have the time, this artisan bread is super easy and super good (I don't bother with slashing).We we’re going to try baking bread, but have less than a pound of bread flour. Does anyone have a tried and true recipe that uses all purpose flour and quick dry yeast?
You can use all-purpose for all of those recipes. I've made rolls with all-purpose, and they've been delicious. While I haven't made the artisan bread with all-purpose, you can substitute. I've made this pizza dough with all-purpose, and I think it's really good.
I picked up a pizza Sunday right before the restaurants closed and just ate the last piece now. It's a measure of the gravity of the situation that it lasted that long, normally it would have been gone by monday morning if not earlier.I heated up some lasagna. I'm not much of a cook.
I've been using this one for years. I can't vouch for its authenticity, but it got good reviews from the Dutch side of the family:Speculaas recipe please?
He could try to get a pig. Then he would slaughter it and you would have plenty of meat for quite a few months. You would need a big freezer though.My husband eats meat like a t-rex, food shortages are going to seriously damage our relationship. He went to the store after he got off work this morning and he found a few things we needed but he still couldn't get any water and there was no meat left either. He's going to be grumpy until he can stockpile his beloved meat. He's picky as hell and simply won't eat at all if he can't find things he likes. We have a little ground beef left and we have a whole bag of frozen chicken breasts we haven't opened yet, but like I said, he eats like a t-rex. Carbs are my go-to and I don't like meat that much so I can stuff my chubby face with chips for a while, but he's a whole other story. And he can get hangry too! Can I lock him in the garage until this blows over????
Quoting myself because I posted the wrong recipe - sorry. Here's the one I made: https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chiliI made this vegan chili on Saturday and it was fantastic. https://cooking.nytimes.com/recipes/1020866-vegan-chili
I didn't have chili powder so I made my own following a recipe on Allrecipes.com, except that I used smoked paprika instead of regular paprika.
I also used fire-roasted tomatoes in the chili, instead of regular ones.
To the pickled onion topping, I added chopped avocado and a dollop of Icelandic yogurt. Served on a bed of brown rice.
Quick, easy, and delicious.
Our local meat share is feeding the carnivores and they deliver They were prescient to limit orders starting around the 5th, so they still have plenty. They have everyone’s family size in their database, as well as order history.He could try to get a pig. Then he would slaughter it and you would have plenty of meat for quite a few months. You would need a big freezer though.
Our local meat share is feeding the carnivores and they deliver They were prescient to limit orders starting around the 5th, so they still have plenty. They have everyone’s family size in their database, as well as order history.
Pesto coming soon for me as well. I have a couple of basil plants in my Click and Grow that may stop producing soon. The cilantro is nearly done as well, so it will be tacos soon.I am doing chicken pesto pizza for dinner tonight. I am winging the recipe so we will wait to see how it turns out.