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John Jackson

@food_joob

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Recipes for the home cook🍏
@john.jax <-the other me.
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🍅Check out this art and more on my Seasonal Produce Calendar 2025!! Link in my bio!! #calendar #art #procreate #tomatorecipes #heirloomtomatoes #seasonalproduce #seasonalfood #planner by @food_joob
🍎🍏🍎Seasonal produce calendar coming soon! Stay tuned for the preorder link! #fall #apples #art #procreate #painting #seasonalfood #seasonaleating by @food_joob
đŸ„Źhi all! I made a 2025 seasonal produce calendar that I’m super excited to share with you! Order link coming soon!! #art #calendar #produce #cabbage #2025 #painting #seasonalfood #food by @food_joob
Welp. Didn’t really deliver on that summer artichoke content promise I made a few months back. Sorry y’all. Lesson learned: Don’t make artichoke-based promises you can’t keep! So we are way past artichoke season but luckily for us CANNED artichokes are on shelves year round! These are a perfect appetizer/ snack and very easy to make!! Recipe in comments below. #recipe #recipes #food #cooking #appetizers #artichokes #summer #yum #crispy #diy #delicious #dinner #lunch by @food_joob
Gravy Chokes: Ingredients: -1 green and healthy artichoke. -1 full garlic head( or half) -1 Lemon -Regular or Vegan Butter ( listen to your gut) -Roughly 2-3 cups beef bone broth or other stock. Prep the chokes: - Rip off dry outer leaves. - From here on out you’ll want to rub a lemon half onto any exposed cuts or trims you make to the artichoke. Artichokes oxidize very fast and lemon juice basically stops that process. If you’re prepping several artichokes you can fill a salad bowl with about two lemons worth of juice and water to serve as a de-oxidizing bath. - Trim the stem getting rid of the sinewy outer skin. - If the leaves are pokey, trim all tips with kitchen scissors. - Whittle away the outside/ base of the stem with a paring knife. Here you’re just exposing the heart for later eating. - **If you have a serrated bread knife I highly recommend using for these steps** Chop off the top or crown of the artichoke about an inch or 2 in. You can then stretch the leaves out and extract the very pokey purple interior leaves or save that for the next step. - With bread knife, cut the artichoke in half. With a sharp spoon or butter knife scoop out the furry choke bristles from the center. Yay now you’re ready to cook! Skillet time!! - Get skillet nice and hot. Oil with avocado oil or something with a high smoke point. Season with salt and pepper. - Place garlic head half, artichoke steaks and lemon halves onto skillet. You should hear a nice sizzle. - Cook till you get a generous brown sear on the artichoke halves then add a big chunk of butter to the mix. As that melts add your jar of broth or stock and bring it back up to a boil then reduce temp to low, roughly cover with a lid and let cook for 20-25 minutes. - If you can drive a knife into the butt of the artichoke smoothly then your chokes are ready! - Remove artichokes and plate. Pour remaining gravy broth through a sieve and pour it over plated artichokes. - Enjoy! Pull off leaves and eat edible ends. When all leaves are plucked and discarded, enjoy the heart(: #cooking #dinnerideas #food #recipes #tiktok #lunch #dinner #artichoke #skillet #vegan #glutenfree #howtocool #diy #seasonal #gravy by @food_joob
Recipe: Jackfruit Taquitos: -2 cans of Jackfruit. (I like Green Jackfruit from Trader Joe’s.) -1 can chipotle in adobo sauce( I only use one chili and pour in some sauce) -Juice of a lime -Decent squeeze of Tomato paste. -Half a Yellow Onion -Around 4 Garlic Cloves -Tablespoonish Cumin Seed -Tablespoonish Oregano -Salt and Pepper -Olive oil ( for cooking and crispness) -Avocado oil +chili powder: optional Dip: -1 Avocado -Generous amount of Parsley -Equal amount of Cilantro -1 large Jalapeño.( I de-veined and seeded mine but spice level is up to you) -Juice of a lime.( white vinegar is nice if you don’t have lime) -Salt and Pepper to taste -Olive Oil Instructions: -Preheat oven to 400 degrees Fahrenheit. -Add Chipotle pepper, lime juice, tomato paste, yellow onion, garlic, cumin, oregano, salt and pepper and olive oil to a blender, food processor or jar for immersion blending. Blend till smooth. -Remove all excess moisture from canned Jackfruit. I use the opened can top to press down and push out the brine
 similar to what you do with canned tuna. -Combine Jackfruit and Marinade in a bowl and mash together. Lay out on an oven tray and cook for 20th minutes. I check on it every ten minutes till desired crispy edges start forming. -Heat up tortillas. Cover in a slightly damp paper towel and place in microwave for 2.5 minutes. That should steam and soften them up so folding is easier. -Remove jackfruit from oven, let it cool down and start loading up Taquitos! Try to fold them tightly and nestle them up to each other on the tray. -Drizzle and coat each Taquito with avocado chili oil. The oil helps the whole thing get even crispier when cooking. -Place Taquito tray in oven for 20-25 minutes till desired crispiness is achieved. -Dress up with cilantro, cut up radishes, green onions, lime juice, vegan feta or cojita cheese. Enjoiiiiiiii #cooking #recipes #food #dinnerideas #lunch #diy #taquitos #dippingsauce #dip #guacamole #vegan #veganrecipes #vegantaquitos #tacos #mexicanfood by @food_joob
Crispy Chickpeas with herb oil and hummus ooh la la! Ingredients: -1 can chickpeas or 1 cup dried chickpeas cooked till soft -olive oil -paprika -chili powder of choice -salt and pepper Herb oil: -coriander seeds -fennel seeds -small pinch of chili flakes -sesame seeds -olive oil -paprika -salt and pepper Hummus: -Leftover hummus -lemon juice to taste -dairy free cashew yogurt (Trader Joe’s brand) -dill for garnish Cooking: -preheat oven to 400 degrees(: -take a can of chickpeas (or boil a cup of dried chickpeas) and pat them dry on a towel. Try to dry them out as much as possible before seasoning. -toss in olive oil, paprika, chili powder and salt and pepper to taste. -spread chickpeas out on a baking pan. Use baking sheet if you have one for east cleanup. Don’t overcrowd the sheet if possible. -Bake for roughly 30-40 mins. I usually try one after cooking to make sure the texture is dry and crispy
. Don’t burn your lil tongue in the process please(: -oil: on a medium high heat toast fennel seeds, coriander seeds, a pinch of pepper flakes and sesame seeds for a few minutes. You can usually tell they’re toasted by the subtle color change or the fragrance coming off the pan. Try not to burn them. Add oil and paprika and let everything sit on low. -revive homemade or store bought hummus w some lemon juice and yogurt and even a bit of salt. -Arrange all elements together on a nice open plate and garnish w dill or fennel greens. Find something to dip with and enjoy!! #dinnerideas #dinner #hummus #chickpeas #crispy #lunch #recipe #cooking #food #cooking #oil #eat #dairyfree by @food_joob
Just me following the Ottolenghi Test Kitchen Hummus! Unbelievably soft and fluffy!! A must try!! Recipe: Ingredients: Dried chickpeas, 1 cup (soaked overnight) Tahini, 7 tablespoons (hulled is preferable) Garlic, 1 clove Lemon juice Ice cubes Salt Baking soda Salad: Persian Cucumbers Dill Parsley Olive oil Lemon juice Olives of choice Salt and Pepper Instructions: - Add your overnight soaked chickpeas to a pot and pour water till it covers chickpeas by an inch or so. Add about a teaspoon of baking soda
 don’t overkill it lol. Boil for 30-50 minutes. - Your chickpeas should be soft enough to mash in your fingers and make a sortof refried bean paste. Soft is key. Remove all skins that float to surface. Tedious but do your best. - Fish out chickpeas and keep the murky water. - In food processor or blender add: cooked chickpeas, a few ice cubes, lemon juice, chickpea water, salt to taste, and tahini. Blend it all up and don’t be afraid to stop it and add more liquid ingredients if it’s too dry. - Let hummus chill in fridge for 20 mins if possible for it to come together even more. - For salad just chop up all ingredients and mix them together! - Plate up hummus and dress it up w salad! Carrots are my dipper of choice(: Bon Appetit!! #dinner #hummus #ottolenghi #tahini #recipes #cooking #food #foodblogger by @food_joob
Here’s my simplified eggplant version of the Ottolenghi butter beans! Absolutely delicious and comforting in every way. Don’t forget the rosemary and if you don’t have preserved lemon you can put some rinds in and take them out later! Enjoyy #dinnerideas #dinner #preservedlemons #recipe #onepot #food #foodblogger #eggplant #greek #cooking by @food_joob
I get it
you’re stressed because you have too many lemons on your hands. Two words. Preserve em. Witness your lemons transform from acidic sourness to savory umami flavor bombs that are great for salad dressings, soups, deserts and MORE!! TIPS: Remember to preserve in a cool place for 3 weeks ( or a little more depending on your home temp). Also don’t forget to open occasionally to release ye ol fermented gas. Enjoy!!!! #recipes #preservedlemons #cooking #lemon #fermentation #umami #metronomy #summervibes #dinner #lunchtime #breakfast by @food_joob
I feel like I have my chicken a spray tan lol Here’s a copycat recipe of Molly Bazzzez Gochujang roast chicken! Check it out on YouTube. Was very stoked to find gluten free Gochujang online so Tay can eat it!! My little addition was the jasmine rice cooked in the chicken drippings mmmmmm😎#gochujang #mollybaz #chickenrecipes #cheapeats #affordablecooking by @food_joob
Pepper Steak w Dairy Free Calabrian Chili Cream Sauce!! Enjoyyyyy. #dinnerideas #steak #food #cooking #recipe #dairyfree #glutenfree by @food_joob

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