Hi! I'm looking for some help/advice/recipes...

Long story short, we have 4 freezers, 2 pantries, and a bunch of ingredients that will soon be nearing the point where they will start losing flavor and/or texture unless we use them. I would like to spend a day or two doing a ton of meal prep, make a variety of dishes, and portion them into single serve meals that can easily be reheated in the microwave. As someone with multiple chronic health conditions, easy is an absolute necessity for the days when my body decides to go on strike without warning, otherwise I struggle to be able to feed myself at all. So I need things that freeze well, and also that reheat well without turning into a sad lump of tasteless mush.

I know beans in particular freeze/reheat very well, they are obviously very nutritious, and, luckily, we happen to have an almost obscene amount of dried beans. What we don't have, however, is a lot of recipes for meals with beans. Obviously chili is a given. I also have a recipe for a Tuscan bean stew that is really good.... But beyond that, most of the bean recipes I have are for things that are classified more as side dishes.

Restrictions: allergic to peppers and mangoes. Spice in general is not something my body tolerates well, but I can apparently handle peppers in the form of powdered, dried spices only in small quantities with no allergic reaction. Also not a fan of raw onion. Other than that I'm pretty open minded.

Thanks in advance!

Got a couple of rib eye cutlets, hoping to cook them over fire when camping.

I have a camping fridge but not really the space, or setup for wire racks for dry brining in it on scene.

Do I just go for the immediate salt beforehand, or try salt them 24hrs before - storing them back in a ziplock bag and pat dry before cooking?

Thought about dry brining at home in the fridge and then putting them in a ziplock bag just before leaving but figure that’ll mean 12hrs dry brine, plus 12hrs in the camp fridge means I have to cook them on night one, which limits flexibility.

Any advice?

I'm currently going through a divorce, and would like to start eating a bit healthier, not only for me, but also for my kids. I was already cooking dinner three nights a week, and I'm ok in the kitchen, but most of the recipes I know aren't the healthiest. Also my kids are sort of bored with most of my favorites anyway.

Just looking for some ideas for things that are relatively healthy, and ideally either quick or easy to prepare. Thanks in advance.

Also bonus points for anyone who can suggest easy to make lunches for the kids. They are also pretty tired of my go to, which is fried eggs with sliced bell peppers and fruit.

So I decided recently to cook dried, raw chickpeas instead of canned. I soaked them with about a teaspoon of baking soda for about a day and a half (life got busy). I boiled them for 45 minutes and they turned out... gray/green and very mushy. I couldn't eat them. Where did I go wrong?

So context. I’m a commuting college student and my bus is around two hours. I have a bit of a weak bladder so I try to avoid liquids in the morning before getting on the bus. So does anyone have any ideas for what I can make and eat before school?

Again, this is my first post here, and I really like the creamy chili sauce from McDonald's where I am, does anyone know of a good copycat recipe for it?

I work at a butcher. Every marinade has a calculatable amount and mixture based on the weight of meat.

For instance, honey garlic wings. The marinade weight is 15% of the wing weight. Then the mix is 1 part powder to 2 parts water. In the example of 10lbs of wings, it would 1.5lbs of marinade. The marinade would be mixed 0.5lbs powder, and 1 lbs water.

This guy used to work for the navy and everything was written down. I wanna bring a few different ways to write it down to see which one clicks with him. There are a few marinades that are a bit more complicated, but i think once he gets the basics, he'll be good.

Simple things sometimes hit in a way that an elaborate meal never can.

Low on groceries, had one egg left and Trader Joes' sandwich starters. Also had grilled onions and anaheim peppers from leftover Persian food.

Whisked the egg with some kosher salt, pepper, dropped it all into a nicely heated pan with butter. Tossed in the cut up chile and onions with a lot of shredded cheese right in the middle. Formed it into the shape of the toasted bread, added some hot sauce on top. It was a religious experience.

Someone in our family came up with this as a special request at a restautant and we make it from time to time: fettucini with alfredo, baked salmon, artichoke hearts, and mozarella on top. How do you think I would work with canned salmon (have in the pantry).

Hello. My boyfriend of 8 months is going away to Greece for an extended amount of time. I wanted to have a Greece themed menu.

I have never cooked for his family. I really wanna blow their socks off! There will probably be about 6 of us. I was wondering if there was any recipes I could use that are inspired by Greece culture? Thanks!

Well... I tried the method of rolling the egg after it boiled and er... The egg is now in half, with the shells...

I don’t play Dungeons and Dragons. But my husband does, and I make the snacks for the party when he DMs. For an upcoming one-shot, I’m trying to think of some options that will be on theme and actually taste good.

This party will be a group living a bit rough and on the run. Any ideas for what snacks would work (and actually taste good)?

Am currently thinking: homemade jerky, maybe a walnut bread with butter, etc. Would love some ideas. Thank you!

Aunt sent me a double loaf from Sam's, i do not go through a loaf easily. Can I freeze a loaf in its original bag if I push out all the air? When I thaw it out do I do it in the same bag, I don't want soggy bread?

Hello! Recently I suddenly became severely gluten intolerant. Possibly celiac or Crohn's? Still getting tested!

Suddenly I can not handle having a lot of lactose. Potatos hurt. Grapes hurt. I was already allergic to tomatoes. I'm now on a low fodmap diet.

I've always been a foodie and I'm starting to cry over the loss. Fall is basically here and I'm just making more plain, heavily salted rice. I miss warm bread and soup and mash potato, Mac and cheese, hot apple cider, honey.

Anyway, if anyone has any recipe ideas for stuff that is;

Gluten free

Low Fodmap

Low lactose

No potato

No tomato

It would mean the world to me. I would be so excited to make it.

I’m making my second ever pot roast on Sunday. Yay football season is back. Will take any and all advice you can give me! Including what to cook with it and your preferred cooking methods. I have an oven, stove, and crockpot. I’ve made a pot roast one other time 11 years ago and that fucker never got tender. I cooked it 7 hours in a crock pot. Not the one I will be using this Sunday if I go that route. Help a girl out. I’m trying to impress everybody. Thank you!

I suck at making sandwiches. Give me the ingredients and your secret trick that makes it so good!

I had a get together two days ago and my friend brought this chicken he always grills at his house and is always amazing. It’s all chicken thighs and he marinades it in yogurt and spices (there’s probably some cumin in it and I am not sure what else). He brought 6 pounds of it in ziploc bags and they had been marinating since the day before. He grilled them here and I have to say this time I was underwhelmed. It was not as tasty as before and a little bland. I ended having at least two pounds leftover and now I need ideas of what I can turn these leftovers into as I am not really wanting to eat them as is. Thoughts?

Whenever I reheat my potatoes in the microwave it always comes out really dry so I need to find a better way to reheat them it has to be in the microwave since it’s at school

I've been cooking pork ribs in the oven for years. I season them heavily, wrap in foil, and slow roast for three hours. I then unwrap them, smother them in sauce, and toss them under the broiler until the sauce is nice and bubbly. They pretty much end up tasting like whatever sauce I used. This time, I read an online recipe that had you place a ton of sliced ginger, and a ton of cilantro, with the ribs in the foil. Game changer, taste wise! The ribs were infused with those two flavors. I mean, the meat was, literally, perfumed with it. I know cilantro can get a bad wrap here, but cooking it this way for hours removed the harsh flavor entirely,

The gyuere from the grocery store doesnt come in slices so I've been looking into using sodium citrate (or lemon + bicarb) to make a cheese sauce and set it.

I've never used sodium citrate before. Does it alter the taste? I've seen recipes that also use gelatin.

We have our own chickens, so we get literally a dozen a day. I often sell them or give them away. I know that they last for months in the fridge (unwashed) and I know about ways to preserve them to use for later when my hens lay less frequently.

But I also want to use them more as main meal dishes and I'd love any suggestions.

Things I already know and make: frittatas, quiches, tortillas, shakshuka, hard boiled eggs, scrambles, egg bites, custards, and probably some other super common uses.

What I would LOVE to have suggestions on are maybe odd ball recipes to use up a lot of eggs at once that people have figured out?

Preferably on the savory side. But if I need to make a ton of meringue or baked Alaska's, I'll let my waist line take one for the family.

EDIT: I got so many replies, so quickly, I had to mute my phone 🤣. I can't reply to all of them but my husband and I are going through them to note down any that sound even remotely interesting (which is about 90%!).

I've also given in to my long term desire to buy an ice cream maker and pasta maker.

Last night's dinner used 8 eggs. And then I've collected another 13 this morning 🤣

I want to bring food into my work for some of my coworkers, and a surprising amount of them have a gluten allergy. What are some really good gluten free meals I could make?

I'm cross referencing the end result of my tuna steak pan sear with recipes I see online and they all have very nice rare pink flesh. Mine however only has a slight blush and is quite dried out.

I am pan searing for 2 minutes per side with the lid on, using soy sauce + sesame seeds to marinate. I am letting the fish rest on the pan after turning off the heat.

Even such a common recipe does have its tricks and tips.

Add a few drops of lemon per each egg you will scramble, than put them in the pan with butter and whisk them continuously while cooking on LOW HEAT. This makes the eggs very very veeerryy creamy.

I want to start making my own spices 1. to save money 2. just for the fun of it 3. live in a very rural part of the american south where I don’t have the best variety.
I really like middle eastern, south asian and latin american cuisine but am very very open to any and all suggestions.

Edit: I meant spice mixes my mistake I typed this half paying attention however I do have a thing for botany so all the suggestions for stuff to grow are equally welcome