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Asian
3
Chinese
1
Recipe
Cantonese Steamed Fish
Monday
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Entree
Low
10 oz tilapia
2 scallions
2 tablespoons ginger
1 small bunch cilantro
1.5 tablespoons light soy sauce
1/8 teaspoon salt
1/8 teaspoon sugar
2 tablespoons hot water
2 tablespoons vegetable oil
Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!
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0.49786258088949203
Japanese
1
Restaurant
Gyu-Kaku
AYCE Japanese BBQ Has cheaper happy hour during off-hours
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Brookline
Harvard Square
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0.31818081223448264
Vietnamese
1
Recipe
Caramel Chicken
Not Yet Planned
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Entree
Low
Main Ingredients:
1 lb chicken thighs with skin, deboned
2 tablespoons oil
3 cloves garlic, minced
1/2 jalapeno, sliced

Marinade:
1 tablespoon sugar
1 tablespoon fish sauce
black pepper

Caramel Sauce:
1 tablespoon fish sauce
3 tablespoons water
1/2 tablespoon sugar
3 teaspoons rice vinegar or apple cider vinegar
Marinate the chicken with the Marinade ingredients for 10 minutes. Mix all the ingredients in the Caramel Sauce in a bowl, set aside.
Heat up a skillet (cast-iron preferred) on medium to high heat. Add 1 tablespoon oil. Pan-fry the chicken (skin side up) until the bottom turns slightly crispy and brown. Repeat the same for the skin, until the skin becomes slightly charred. Transfer the chicken out.
Add the remaining oil into the skillet and add the garlic. Add the chicken into the pan and follow by the Caramel Sauce mixture.
Lower the heat to simmer and continue to cook until the caramel sauce reduces and becomes amber in color. Make sure you turn the chicken a couple of times during cooking.
Add jalapeno and continue to cook for about 1 minute. Dish out and serve immediately with steamed rice.
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0.7262213123686301
Hispanic
5
Mexican
5
Recipe
Guacamole
Saturday
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Snack
Low
Chipotle
2 ripe Hass avocados
2 teaspoon lime juice
2 tablespoon cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeño, including seeds (finely chopped)
1/4 teaspoon kosher salt
Mix all ingredients together
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Recipe
Birria
[  ]
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Entree
High
Various combined
Toppings:
Diced onion
Pickled onion
Lime
Oaxaca cheese

Ingredients:
3 lbs beef shank, shoulder / stew meat
1.5 tablespoons salt + pepper
4-14 chiles: 4*-7 Guajillo, 2*-4+ ancho (or pasilla, anaheim)
2 tomato OR 4 roma tomato OR 14 oz fire roasted can of tomatoes
.5 - 1 White onion
6-8 garlic cloves
(optional?) 1/4 cup Apple cider vinegar
2 cups water, chicken broth, or beef broth (instant pot)

Spices:
8 peppercorns (~ .38 tsp - 1 tbsp)
2 bay leaves
1 small cinnamon stick
3 cloves or 1/4 teaspoon ground clove
(optional ish) 1 teaspoon coriander seeds
.75 teaspoon cumin or 1 tsp cumin seeds
1 teaspoon dried oregano
(optional ish) 1 tsp thyme
(optional) .5 tsp marjoram

Cut up & salt / pepper beef
Cut open peppers & remove seeds + stems
Toast over med-low heat until slightly darkened + fragrant (DO NOT BURN)
Add water & boil until soft OR add boiling water & cover 20 min
Toast any whole spices
In 1-2 tablespoon oil, fry onion + garlic until browned
Add tomatoes & simmer 2-3 min
Add non-whole spices & cook 5 min
Blend peppers + spices + vinegar in blender or using immersion blender
Sear meat in Instant Pot
Add back peppers mix from blender
Cook 45 min in Instant Pot at high pressure
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0.6959494438941646
Recipe
Green Chili
Try 1 cup water next time
[  ]
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Entree
Medium
Various combined
2 lb Pork shoulder
1 lb Hatch chili
1:1 ratio jalapenos for heat -- used 2
1 14.5 oz cans diced tomatoes w/ green chili
1.5 med-small onion - finely chopped
5 cloves garlic
2 teaspoon oregano
2 teaspoon cumin
2 cups water + 1 tablespoon chicken boullion
Roux: Varies -- between 2 tbsp to 1 cup flour -- we added cornstarch directly to pot at the end
(optional) 6 oz tomato paste
Instant Pot meal!
Slice pork into small pieces & add 1 tbsp kosher salt, 1 tsp pepper
Brown pork over high heat with little stirring
(Optional) Blend hatch chilies, jalapenos, tomatoes
Remove pork & finely chop onion
Cook onion & garlic 3-4 min until soft
Add hatch chilies, jalapenos, tomatoes, pork, & spices
Add broth
Simmer 1-2 hrs minimum or use Instant Pot’s medium “Meat Stew” setting + slow release
(Optional) Add tomato paste
Reduce further on Instant Pot sauté setting and / or add cornstarch if necessary
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0.1408409177093514
Restaurant
Chipotle
Thursday
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Back Bay
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0.8711138190898167
Restaurant
Puro Ceviche Bar
$3/taco Taco Tuesday
Tuesday
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Back Bay
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0.9105682695767086
European
2
English
1
Restaurant
Cornish Pasty
Extra gravy is 50 cents
Not Yet Planned
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Back Bay
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0.5907625315580325
Spanish
1
Recipe
Gambas al Ajillo
Monday
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Entree
Medium
https://www.allrecipes.com/recipe/266085/spanish-garlic-shrimp-gambas-al-ajillo/
1 lb shrimp
4-10 cloves garlic
1/4 - 1/2 cup EVOO
1 teaspoon red pepper flakes or paprika
2 tablespoon dry sherry
1.5 - 3 tablespoon lemon
1 tablespoon parsley
Shrimp + kosher salt + paprika
Medium heat: Oil + garlic + red pepper flakes until garlic STARTS to turn golden (do not go too long) ~1-2 min
Raise heat to high: Shrimp for 2 min (start to curl; undercooked still)
Add sherry + lemon juice: 1 more min
Take off heat: Add parsley, paprika garnish
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0.017684697937746886
African
1
Nigerian
1
Recipe
Nigerian Red Stew
[  ]
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Entree
High
Main Ingredients:
1-2 lbs meat
4-6 Plum or Roma tomatoes + 2 tablespoons tomato sauce/paste
1 Onion
1-2 - Scotch bonnet or habanero peppers
2-3 teaspoons/blocks - Bouillon or maggi
4-6 cloves - Garlic
Palm oil, bleach over low heat covered, then raise to medium heat for the frying steps

Optional:
1 teaspoon paprika
.5-1 teaspoon curry powder
1-2 bell peppers
1 teaspoon rosemary or thyme
Puree of tomatoes, peppers, & onions (could add 1/2 cup water) --> parboil until water is all gone (2 hours)
Fry more onions + add more oil & tomato paste; fry 5-10 min (Alternatively, you can fry for 20-30 min until water is gone)
Add fried sauce to cooked meat
Add water + spices and cook for 10-20 min
Parboil meat -- aka boil in water -- with bouillon or magi cubes + 1/2 onion + seasonings (salt, pepper, thyme) until soft, 20-25 min
Fry meat until golden brow
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0.8706483376454655
2
2
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Placeholder for TMWTE
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Recipe
[  ]
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0.6944562729947552
Pacific
1
Hawaiian
1
Recipe
Poke
Wednesday
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Entree
Low
Various
Main Ingredients:
1 cup sushi rice (dry)
.5 lb tuna

Poke Sauce:
2 tbsp soy sauce
2 tbsp green onions
1 tsp sesame oil
1/2 tsp toasted sesame seeds
1/2 tsp crushed red pepper or gochucharu (optional)
or
1/4 tbsp chili garlic sauce
1/2 tsp rice vinegar

Toppings:
Pickled cucumbers
Carrot quickles
Seasoned bean sprouts
Seaweed salad
Pickled onions
Avocado
Mango
Green onions

Sauce:
Sesame oil

Misc:
Fried scallions
Shredded nori
Sesame seeds
Flake salt
Furikake
Prepare sushi rice
Slice tuna into cubes and mix with poke sauce ingredients
Prepare any toppings, e.g. cut veggies, make other sauces
Plate!
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0.4412189906194213
Various
1
Various
1
Restaurant
TimeOut Market
Friday
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Fenway
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0.7693451149313187
American
1
American
1
Restaurant
Tasty Burger
[  ]
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Medium
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Fenway
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0.10759276284862365
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