What’s more, they’ve put together a great list of tutorials and resources that pull back the curtain to show you how they do it.
Simply a great collation of dishes from the best cooking sites out there.ĭana and John run a really super food blog. This is my go-to app when I’m standing in the middle of the grocery store, wondering what the hell to make for dinner. That being said, you should be prepared by having your favorite takeout/delivery spot on speed dial. I will always make an effort to test our recipes.You’re encouraged to improvise and experiment at will. Nothing in any of these recipes is carved in stone tablets.I usually tend to cook for 1-2 people, so cooking for 5 or 6 will require some calculation on your part. Since we’re winging it here, detailed serving information won’t normally be present.Cooking isn’t about adding exact amounts, it’s about adding enough. Exact measurements will often be eschewed in favor of approximations.Plenty of other sites cover these dishes and we may even cover a few here, but not typically. I don’t usually make a lot of dishes involving potatoes, breads, pasta, or other starchy, sugary carbs.
Sometimes, an item (such as tomato paste) can only be found canned, but for the most part, we’ll leave the prepackaged stuff to Sandra Lee.
We always strive to use fresh ingredients in our recipes. However, please be aware that, since our purpose here is to develop the confidence to cook without a safety net, our recipes may suffer the following quirks and shortcomings: Our “Recipes”Ībout a Handful will often feature recipes. He’s just a guy who loves good food, while trying to learn how to cook it better - just like you. He is originally from the Hampton Roads, Virginia area and currently lives in Raleigh, North Carolina. In addition to a twenty-year career as a web applications developer, Alan is the author of Seasoned Abandon, a monthly column at Change Seven. And as my dear reader, you have the questionable fortune of coming along for the ride. Being a journal in nature, About a Handful is written mainly as an outward version of my own thought processes - and disastrous mistakes - as I try to figure out this stuff. It’s also about taking chances and throwing away control, about trusting your intuition, all while embracing failure and completely ruining some dinners. A pinch of salt, a few splashes of oil, about a handful of rice covered by three finger joints of water. In a nutshell, this is a journal about learning to cook by instinct, without relying so much on recipes or precise measurements. So, yeah…what’s up with that name anyway? If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo on Instagram so we can see.Welcome to About a Handful. If you’re into Mexican-inspired meals, also be sure to check out our 5-Ingredient Ginger Beer Margaritas, Watermelon Margaritas, 1-Pot Vegan Barbacoa, Black Bean Butternut Squash Enchiladas, Mexican Quinoa Salad with Orange Lime Dressing, Quinoa Black Bean Salad Cups, Vegan Mexican 7-Layer Dip, Easy Red Salsa, Garlicky Guacamole with Plantain Chips, 3-Ingredient Plantain Tortillas, Roasted Jalapeño Vegan Queso, and Mexican Green Chili Veggie Burgers! And the sauce lasts up to 1 week in the refrigerator, so it can also easily be made ahead of time to enjoy throughout the week. The cauliflower could be roasted ahead of time and reheated in the oven or stovetop if you’re short on time. This would make the perfect healthy, satisfying weeknight meal when you don’t have much time to cook. I hope you all LOVE these tacos! They’re:
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