yum

"the only things you're supposed to have in your fridge is alcohol and water, right?"

street potatoes

made a bunch of potatoes au gratin the other day, now I get to repurpose them! one pan street-style food, super yummy, and uses whatever you have on hand




1 portion of street potatoes with chicken (and pita)
1 thinly sliced chicken breast
1 giant clove of garlic, diced
1/6th or whatever of red onion, diced
salt
pepper
cayenne
turmeric
curry powder
lime juice
paprika
leftover potatoes au gratin (or thinly sliced potatoes)

• heat the oil on medium, toss in your chicken and the spices, squeeze some lime juice over it too.
• when the chicken is halfway done, add your onion and garlic
• after 2-3 minutes, add your potatoes au gratin (it'll break apart, which is a good thing. feel free to seperate it yourself)
• flip everything every 45 seconds or so, the goal is to get the potatoes nice and crispy

I meant to put mine in the pita, but it broke apart, so I used the pita as a scoop. I recommend it. 

skool

how I feel when I'm bulking

when someone asks me if I cook

what I'm doing instead of homework

realizing there's no beer

potatoes au gratin

dunno what it means, but it's provocative. it's also super cheesy, buttery, and potatoey.

6-8 servings of potato au gratin


2 potatoes, peeled
butter
1 clove garlic
1 cup milk
salt
pepper
cayenne
rosemary
grated cheese (whatever you want, really)

• preheat oven to 450
• peel and slice potatoes as thin as you can. set them in a bowl of cold water.
• boil your milk.
• rub the baking dish with butter and a clove of garlic. rub it good.
• start layering your potatoes; every 2 layers or so, sprinkle on the seasoning and cheese and a couple pieces of butter.
• keep going till you're out of potatoes, then cover it all with more cheese.
• pour the boiling milk on top. 
• put it in the oven for 45 minutes, or until it's super golden brown on top and the potatoes are tender as shit. my oven might just be dumb. 

chicken-carbonara pasta

empty fridge means improvising--had some chicken, no bacon, and some eggs, decided to meddle with traditional carbonara. easy squeezy.

2-3 bowls of carbonara with chicken

1 chicken breast
1/4 red onion
1 huge clove garlic
2(ish) cups pasta
1 egg yolk
splash of white wine
salt
pepper
cumin
paprika
turmeric
cayenne
curry powder
parmesan cheese

• set a pot of water to boil for the pasta
• dice up the chicken and sautee it with the aforementioned spices
• when the chicken's nearly done, throw in the diced onion and garlic
• in a new bowl, take 1/3 cup of the pasta water and beat in the egg yolk to temper it.
• drain the pasta, add it to the chicken, onions, and garlic. 
• pour the egg mix over, add cheese, and wine, and toss it like there's no tomorrow. 

spicy carbonara

I'm a firm believer in no-milk-in-carbonara, cause thats just fucking wrong. I am also a firm believer in making everything spicy, so with that in mind...

2-3 bowls of spicy carbonara

1/2 box pasta

4 cloves garlic

half a red onion

4 cayenne peppers

1/4 cup white wine (or ginger ale)

1 egg yolk

rosemary

salt

pepper

half a package of bacon

parmesan

• boil pasta
• while that's going on, dice and cook your bacon on medium high, until it's almost done. 
•  pour out the bacon grease and add the onion, garlic, and peppers.
• sautee until the onions are soft, then turn off the heat and pour in your wine. stir that shit a lot.
• in a seperate bowl, mix the egg yolk and 1/4 cup of boiling pasta water.
• drain the pasta, put it in the pan, and pour the egg mix ontop.
• stir it like hell while you add cheese, salt, pepper, and rosemary. 
• stir it some more. 

protip: ginger ale is a solid substitute for white wine. it's also cheaper. onions are not entirely necessary in this, nor are peppers. if you're feeling fancy, use pancetta instead of bacon. but for the love of god, don't do this sans-bacon. thats just... fucked up. 

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