What's Cookin'?

I’ve been looking for some cooking/food inspiration. Help a brother out? I’ve been trying my hand at banana bread recipes, and I like this one the best. Doesn’t have to be dinner, or breakfast, or any time of the day-type meal, I just wanna see what’s cookin’.

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Microwave Quesadila. Absolutely inauthentic, but it’s quick and easy.

  1. Put tortila on microwave safe plate.
  2. Sprinkle Mexican blend shredded cheese.
  3. Microwave until cheese is goopy, not burnt.
  4. Take out and enjoy.

Also checkout Wikibooks cookbook.

i have this one recipe for tuscan chicken pasta

Tuscan Chicken Pasta

12oz. spaghetti or angel hair
1 tbsp. extra-virgin olive oil
3 boneless, skinless chicken breasts (about 1 1/4 pounds)
Kosher salt
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (fresh or canned)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. freshly grated Parmesan
Freshly torn basil, for garnish

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.

Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink inside, about 8 minutes per side. Let rest 10 minutes, then thinly slice.

Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel–lined plate, then chop. Pour off half of fat from skillet.

Add garlic, tomatoes, and spinach to skillet and cook over medium heat until fragrant and slightly wilted, 2 minutes. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup of reserved pasta water. Simmer 5 minutes.

Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. (For a looser sauce, stir in more reserved pasta water.)

Garnish with basil before serving.

I have most of the ingredients for this one. I will prepare this sometime and report back to this thread.

“Just boil the noodles noodles”


Americans, amirite?

Github taco
Github taco

Tempeh Reuben Taco


github vs grubhub

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grubhub ad but octocat

Finally cooked up this recipe. Had to do some substitutions, and I could have made creamier sauce, but 'twas tasty.


mama mia

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Surprisingly tasty grain bowl!


For the poblano tahini sauce:
1 1/2 cups roughly chopped poblano pepper
1 clove garlic, quartered
1/3 cup tahini (sesame paste)
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Sea salt
Freshly ground black pepper

1 cup quinoa, rice, or farro (or any grain of your choice)

For sweet potatoes:
2 large sweet potatoes (1 1/2 to 2 pounds), peeled and cut into 1-inch cubes
1 1/2 tablespoons coconut oil, melted
2 teaspoons pure maple syrup
1 teaspoon orange zest
Sea salt

For roasted chickpeas:
1 (15-ounce) can chickpeas, drained, rinsed, and patted dry or 1 1/2 cups cooked chickpeas
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Freshly ground black pepper

For chard:
4 cloves garlic, peeled
1/8 teaspoon crushed red pepper flakes
1 bunch Swiss chard, red, green, or rainbow, stemmed, leaves cut into 1-inch strips


  1. In a blender or food processor, combine the poblano, garlic, tahini, lemon juice, olive oil, and 1/4 cup water and blend until smooth. (If the sauce is too thick, add water as needed to reach the desired consistency.) Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside. (The dressing can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.)
  2. Preheat the oven to 425°F.
  3. In a medium saucepan, cook the quinoa, rice, or farro according to the directions on the package.
  4. In a medium bowl, combine the sweet potatoes, melted coconut oil, maple syrup, orange zest, and 1/4 teaspoon salt. Mix well until the potatoes are evenly coated.
  5. Spread the sweet potatoes on a rimmed baking sheet and roast for 20 minutes. Flip them with a spatula and roast until the potatoes are tender and beginning to brown, an additional 10 to 15 minutes.
  6. Meanwhile, in a small bowl, combine the chickpeas, 2 teaspoons of the olive oil, the paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well until the chickpeas are thoroughly coated.
  7. Spread the chickpeas on a rimmed baking sheet and roast with the sweet potatoes until golden brown, 15 to 20 minutes, stirring them once halfway through.
  8. In a large skillet over medium-high heat, heat the remaining 1 tablespoon of the olive oil until shimmering. Add the garlic and red pepper flakes. Cook until the garlic is fragrant, 3 to 4 minutes. Add the chard, cover, and cook, stirring occasionally, until the chard begins to wilt, 2 to 3 minutes. Uncover, add 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring frequently, until the chard is completely wilted and cooked through, an additional 1 to 2 minutes. Discard the garlic cloves.
  9. Put 1/2 cup of the cooked grain in the bottom of each of four serving bowls. Top each bowl with equal portions of the roasted sweet potatoes, roasted chickpeas, and sautéed chard. Drizzle with the poblano tahini sauce and serve with extra sauce passed separately.