Calories: 351kcal
Carbohydrates: 10g
Protein: 19g
Fat: 23g
This was one of my favorites! The sauce was a 10/10 and will definitely have you coming back for seconds
Definitely check out CutPlate AI it’s free in the IOS App Store I use it for all of my meal planning for the week
I don't know where this post will lead to but my main goal is to share what I notice seeing both sides of cooking as a professional chef and as a home-cook (mainly for fitness goals) - hoping to gain some insight as well from fellow chefs and home-cooks (who prioritize fitness) alike. Lets go!
In professional kitchens: Looks, perfection (or at least striving for it), and obviously great flavor is the goal when cooking at establishments where people pay for a culinary experience.
Instagram worthy looking dishes, creative plating, all the high-standards when it comes to cooking a meal that people are willing to pay for.
Now for home-cooking - particularly for fitness I find that perfection and cooking everyday to a point of restaurant standards is unsustainable especially for someone like me who is a busy professional:
Single, a part-time CDP (3 days a week), a freelance videographer, balancing social/family life and having a consistent workout routine, and prioritize eating healthy and getting 8 hours of sleep.
I find that success in achieving your fitness goals relies on sustainability and consistency in your diet.
In my experience it's hard to remain consistent and sustain a certain way of eating for fitness if you're always trying to make every meal look "pretty" when the point is to get something nourishing in to continue on with your day and be productive.
This is why meal prepping works, because it gives consistency and less decision fatigue.
I have an observation.
There seems to be this issue with new home-cooks that I feel like the culinary industry has been responsible for:
Home cooks (the beginners) feel like their meals are wrong, or they feel they didn't do it right if it doesn't look pretty or it does not look like a dish off a recipe book or it doesn't follow a certain flavor pairing standard when the point of home-cooking is to cook for yourself. It can lead to discouragement, now what happened to "wanting to cook more, so I can eat healthy?"
They often compare what they've seen in restaurants not being aware that restaurants have the equipment to execute on those dishes fast and efficient. A home-cook? No.
AND cooking for fitness most days - it just has to taste good, looks good enough for your standards and most of all nourishing.
But the culinary industry has made cooking such an elitist "art form" that what a famous celebrity chef says on TV is law or this chef from this michelin-star restaurant said is held to the utmost standard lol
Do home-cooks really have to give a fork if the point is to just nourish our bodies with something that is GOOD FOR OUR OWN STANDARDS and fitness goals?
Who cares if I put beef and chicken together in my stew, bro? It's what I want.
Will I suggest that at my work place? Possibly not.
An industry professional might say mixing chicken and beef in a stew is ridiculous - but I'm not cooking my food to impress.
I always try to encourage my friends (especially the ones who trying to improve their weight) to just go for it, prioritize learning the techniques, and not obsess too much on flavor pairings.
I think that's the beauty we lost in cooking - is to be creative in our own kitchen, and just cook for yourself and not worry about the opinions of anyone. But I feel like these "rules of cooking" are scaring them from even starting. I BLAME THE INDUSTRY
This scratch lemon meringue just so happens to be hand whipped meringue. Yes, I literally hate myself when I hand whip but I always love how it turns out. So the pain is worth the end result.
Do any of you have any special thing you do when you make that special pie you make?
Macros:
Calories: 750
Protein: 55g
Carbs: 70g
Fat: 25g
Chinese-style sausage is one of the hidden gems of the culinary world. I love keeping it in my pantry, it has a subtle sweetness and a satisfyingly chewy texture.
Combined with Aussie prawns and noodles, this dish turned into restaurant-quality noodles.
Definitely worth a try!
EDIT SOLVED (TABLE SPOON) TY :)
Spoon Name??? I’m having trouble finding this type of spoon? what are they called ? they are perfect half sphere spoons (deep) and come in various sizes
“Bulgogi” means “fire meat” in Korean and is one of Korea’s most loved beef dishes, usually enjoyed on special days with family.
With thinly sliced beef and instant noodles, I decided to create my own Bulgogi noodles.
It turned out amazing, so glad I made it!
I went to high tea and they had this corn chowder that was so delicious. But every recipe I see online has bits of bacon and other stuff in it… does anyone have. A recipe that’s close to this?
I always keep rice noodles in my pantry, they’re one of my favourites.They can be a bit tricky to cook since they’re so fragile, but when done right… they’re so worth it.
I made crack chicken noodle soup for the first time and it definitely does not belong in the “light soup” category.
It starts like normal chicken soup with broth, chicken, and noodles, but then ranch seasoning, cream cheese, cheddar, and bacon show up and completely change the situation. It ended up creamy, salty, cozy, and very hard to stop eating.
Things I learned: don’t add the noodles too early, soften the cream cheese first, and wait until the end to stir in the cheddar so the soup stays smoother.
I served it with crackers, but I think garlic bread would be even better.
What do you usually serve with creamy chicken soups — crackers, bread, grilled cheese, or nothing?
Recipe: Full recipe with storage tips and serving ideas: [Crack Chicken Noodle Soup](https://www.epsiloncommunityhub.com/crack-chicken-noodle-soup/)
Ingredients (serves 6):
4 cups chicken broth
2 cups shredded cooked chicken
1 packet ranch seasoning
4 oz cream cheese, softened
1 cup shredded sharp cheddar
½ cup heavy cream
6 strips cooked bacon, crumbled
3 cups cooked egg noodles
1 tbsp butter
Salt to taste
Fresh parsley for garnish
Method: Add chicken broth, butter, ranch seasoning, cream cheese, cooked shredded chicken, and heavy cream to slow cooker → cook LOW 2–3 hours until hot and creamy → stir occasionally so cream cheese melts smoothly → add cheddar near the end and stir until melted → stir in cooked egg noodles and bacon → taste before adding salt → garnish with parsley → serve hot.
Key tip: Add noodles at the end or cook them separately. They absorb broth fast and can get mushy.
I can get these at a great price. Which one is your favourite and how do you like to use it?
Maldon
Camargue
Guérande
Been traveling here for over 20 years but somehow had never been to Villas El Bosque for breakfast. Great elevated eating area with views of the Pacific Ocean
Great service and amazing food! Restaurant is managed by a chef from French
Breakfast Americano, coffee and then a “dessert” of guanabana fruit
Tenderized and velveted beef, seared and wok tossed with onion, garlic, hoisin sauce and tons of scallion served with egg fried rice