VEGETABLE STOCK

peel onions and keep peels for veg stock
peel carrots and keep peels for veg stock
peel potatoes and keep peels for veg stock
remove mushroom stems and keep for veg stock

when extra veggies/meat r going bad, throw scraps and borderline spoiled food into a pot with enough water to cover it.
(pls don't use actually spoiled food)
simmer on midlow for 2-6 hours.
keeps for like 2 weeks.


MAC N CHEESE

take 2 small potatoes or 1 large potato, 1 carrot, and an onion.
peel all(keep peels for stock)
boil potatoes, carrot, and HALF an onion until potatoes are tender to poke with a fork (15-20 min)
add to blender
KEEP THE LIQUID
add roughly equal parts water from the pot (water level should be same as solid level in blender)
add salt, 1-2 tbsp of preminced garlic or 2 tsp of garlic powder, A DASH of turmeric & paprika, 1/8c lime juice,
pepper, and nutritional yeast to taste
blend until velvetty and rich.
(recipe takes a lot of experimentation to get right ratios)
use leftover water (fill a bit more if you need to) to boil shells, bowties, or elbows
strain pasta, put back in pot, pour sauce in, stir over low heat until the sauce begins to thicken
serve (with sriracha??)


PHO

pour veggie stock into a pot and reheat. serve using ladle into bowls.
rinse either glass rice noodles or flat wide rice noodles under COLD water
boil until past al dente (soft all the way through)
add noodles to broth
top with fresh herbs and soy sauce


PAH SKETI

Get bland pasta sauce.  Take out big pan. add minced garlic. slowly heat up to medium heat.
once the garlic starts to sizzle, add olive oil. once the oil is hot, add minced onion. brown onion.
add meat here if you want. (doesn't have to be cooked through before next step).
add other vegetables (hardest first, softest last). add 1/4 cup balsamic vinegar or wine.
add parmesan or nutritional yeast. add jarred pasta sauce. add basil, oregano, and pepper.
simmer on midlow for 5-10 minutes.

at the same time, boil water in big pot. add salt and olive oil. add pasta, bring back to a boil, then boil until al dente
once al dente, strain, pour oil over noodles, add back to pot

dump in finished sauce to finished noodles in big pot
stir and cook the sauce into the noodles using remaining heat.
serve


BANH XEO (vietnamese crepe omelette thingy)

soak about 1 cup of dried rice overnight in cold water
next day, strain and add to blender
add turmeric to blender
add water to blender until it reaches about 1/2 inch above rice
add pinch of salt
blend until runny batter forms. then blend some more. basically, REALLY BLEND IT
heat a pan on high
add enough oil to cover base of pan,
add various meat/veggies and stir around in oil
pour a very thin layer of batter into hot oil
wait until the edges get nice and crispy
fold over like an omelette
serve


FRIED RICE

pour 1/2 cup rice into mesh strainer and rince under cold water until water runs clear. add to small pot.
add 1 cup water. bring to a boil, turn off heat, put on lid, and let steam for 20 minutes. (DONT LIFT LID UNTIL DONE)
remove lid and fluff rice with a fork.
put in bowl and let sit in fridge overnight or if in a hurry, until cool.
heat canola oil in big pan over midheat. add thin sliced ginger and whatever vegetables and meat you want to add.
let sit and don't stir for 20 seconds. stir around. add rice. let sit for 20 seconds without stirring.
use spatula to kind of flip rice over. add soy sauce. let sit 30 seconds without moving. repeat until rice is crispy
serve with sriracha lmao