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Whipped cream makes a fantastic (and super easy) keto dessert. You can sugar-free flavored syrups for flavor - they're usually next to the coffee at supermarkets. Get yourself one of these and you can whip up cream in less than a minute.
boil water in a large pot, 60% full, and cook spaghetti. Cooking time will be on box.
take a large-ish teflon pan, put a silver-dollar's worth of E.V. Olive Oil, and some chopped garlic (you can buy it in a jar in olive oil), heat it in the pan for a minute, coating surface.
throw in some chicken, cut into bite-size pieces (sausage works too), fresh greenbeans (or any veggi), cook until browned medium-low heat, add some salt, and basil while cooking, mix in pan with a plastic spatula (always use plastic on teflon. it scratches)
add fresh baby spinach at the end for a minute and a half (it cooks down A LOT so add way more than you think you need)
add some heated tomato or vodka sauce OR, a nice alternative:
put 2 tablespoons of olive oil, spoonful of chopped garlic, and a spoonful of tomato sauce in a bowl. Chop with a wand mixer, and mix in very well into pasta. You may want to add more or less of this.
The whole thing takes 20 minutes, and it's delicious.
I use an immersion blender like this: [link] except I don't think mine is as nice. Very handy because there are no extra dishes and the immersion blender cleans much easier than the pieces of my blender.
Immersion blender. Like this.
I have this one and love it
I've only been drinking bulletproof coffee for a week but I love it. It gives me the energy I desperately need. I use 1 Tablespoon regular salted butter, 1 Tablespoon Virgin Coconut Oil, 12 oz black coffee, 1 packet Splenda. I blend mine with a stick blender I received as a gift. If you're on a budget, and I'm assuming you are because you're in college, get a small personal blender like This One. I've read a lot of posts on bulletproof coffee and it seems Kerrygold butter is best. And the MCT oil, Coconut oil contains MCT so I just use that. It works for me, I love it.
I recommend this.
"Immersion blenders" such as THIS model , intended for kitchen use, brag about having 200 Watt motors. Here is ANOTHER one that lets you
> Choose from five variable speed settings, from 7,000 rpm to 15,000 rpm, plus a 17,500 rpm TurboPulse setting
However, they are probably designed to stir more than 1 liter of liquid, of much higher viscosity than water (think: pureed chickpeas), at much faster velocity than you are interested in. You can probably treat these as an upper bound.
As a college student and a working cook you want something that's well worth the money (it's a real investment) AND cheap. Soooo I recommend you choose to look at Japanese knives, more specifically Tojiro. Why? Well, you cook every day of the week and I'm sure you would want a nice edge that will last, right.
Other investments already being thrown around here would probably be a cast iron. Once seasoned, will last years and will turn up the flavor of any protein being cooked. Another thing that's handy, is an immersion blender. This, without a doubt, receives most of the action in restaurant as far as sauces/soups/last minute buzzing go.
Also, when scraping the bottom of the pan use a wooden spoon. It's natural.
I think the key to a silky smooth gravy or soup is an Immersion blender.
Lumps? They just blend away along with the carrots, celery, onions, etc.