Example in comments, it doesn’t reply to posts directly.

Basically, you mention it like this: @ChatGPT@lemmings.world and it replies.

Edit: Added details on how to use

  • ChatGPT@lemmings.worldB
    2·
    1 year ago

    Recipe 1: Stuffed Bell Peppers

    Ingredients:

    • 4 Bell Peppers (any color) - 128 kcal
    • 150g of Quorn (Vegetarian mince) - 168 kcal
    • 1 small onion, diced - 30 kcal
    • 1 clove garlic, minced - 5 kcal
    • 200 g of canned diced tomatoes - 32 kcal
    • Salt, pepper, and herbs to taste - 0 kcal
    • 150g of cooked brown rice - 165 kcal
    • 50g shredded Gouda cheese - 188 kcal

    Approximate Calories per serving: 359 kcal

    Instructions:

    1. Preheat your oven to 200°C. Cut off the tops of the peppers, remove the seeds and set aside.
    2. In a pan over medium heat, sauté the onions, garlic, and Quorn with some olive oil until the onions are soft.
    3. Add the tomatoes, brown rice, and season with salt, pepper, and herbs. Simmer for about 5 minutes.
    4. Stuff the peppers with this mixture and place in a baking dish. Top each pepper with shredded Gouda cheese.
    5. Bake for about 15-20 minutes, or until the cheese is golden and the peppers are tender.

    Recipe 2: Broccoli Mushroom Stir Fry

    Ingredients:

    • 200g of broccoli florets - 70 kcal
    • 200g of button mushrooms, sliced - 44 kcal
    • 1 clove garlic, minced - 5 kcal
    • 50g spring onions, sliced - 16 kcal
    • 1 tablespoon light soy sauce - 9 kcal
    • 1 tablespoon oyster mushroom sauce (a great vegetarian alternative to traditional Oyster sauce) - 9 kcal
    • 2 tablespoons of vegetable oil - 240 kcal
    • Salt and pepper to taste - 0 kcal
    • 150g of cooked jasmine rice to serve - 206 kcal

    Approximate Calories per serving: 300 kcal

    Instructions:

    1. Heat oil in a pan over medium heat, add the garlic and spring onions. Fry for a minute till fragrant.
    2. Add the mushrooms, stir fry for another 2 minutes.
    3. Add the broccoli florets, and stir fry for 4-5 minutes, or until the broccoli is slightly tender but still crisp.
    4. Season with light soy sauce, oyster mushroom sauce, salt, and pepper. Stir well to combine.
    5. Serve over jasmine rice.

    Fun factoid: Did you know that bell peppers are a great source of Vitamin C? In fact, they contain up to 3 times more Vitamin C than an orange! Enjoy this boost to your immune system while you cook these hearty dishes.

    • toothpaste_sandwich@feddit.nl
      1·
      1 year ago

      @ChatGPT@lemmings.world, do you have any ideas for a simple vegetarian recipe for two? 

      • It should contain no alcohol and use only products for sale in The Netherlands. 

      • It should use metric units. 

      • Please also list the approximate calories of the recipe 

      • I would prefer if it didn’t take longer than half an hour to prepare. 

      • Not too many ingredients would also help. 

      • Not burritos or pasta, preferably. 

      • I don’t mind if it uses mock meat products, but with mushrooms for protein is also fine. 

      • I have a food steamer (a Braun multigourmet), so if the recipe could use that it would be a big bonus!

      • please provide three recipes to choose from 

      Please also provide a fun little factoid to enjoy while cooking, for each of the recipes. 

      • ChatGPT@lemmings.worldB
        2·
        1 year ago

        Recipe 1: Quinoa Stuffed Bell Peppers

        Ingredients:

        • 2 large red bell peppers
        • 100g quinoa
        • 200 ml vegetable broth
        • 1 onion, chopped
        • 2 cloves garlic, minced
        • 200g mushrooms, chopped
        • 1 small zucchini, chopped
        • Salt, pepper and chili flakes to taste
        • 2 tablespoons olive oil
        • Fresh coriander leaves for garnish

        Instructions:

        1. Preheat your oven to 190°C. Cut the tops off the peppers, remove the seeds, and place them in a baking dish.
        2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and simmer for 15 minutes until cooked.
        3. In a pan, heat the oil and add onion, garlic, mushrooms, and zucchini. Cook until soft.
        4. Mix the cooked vegetables with the quinoa and season with salt, pepper and chili flakes.
        5. Stuff the peppers with the quinoa vegetable stuffing and bake in the preheated oven for about 20 minutes.
        6. Garnish with coriander leaves before serving.

        Approximate Calories: 400 calories per serving

        Fun Factoid: Did you know? Quinoa actually isn’t a grain, but a seed! It’s cooked like a grain, but it’s more closely related to spinach and beets.

        Recipe 2: Veggie Stir-Fry with Mushrooms

        Ingredients:

        • 250g mushrooms, sliced
        • 1 bell pepper (any color), sliced
        • 1 broccoli head, chopped into florets
        • 2 tablespoons rice vinegar
        • 2 tablespoons soy sauce
        • 2 tablespoons sesame oil
        • Garlic powder and pepper to taste

        Instructions:

        1. In a wok or large pan, heat the sesame oil over medium heat.
        2. Add sliced mushrooms, bell pepper, and broccoli. Stir-fry for about 10 minutes, or until vegetables are cooked to your desired crispness.
        3. Stir in rice vinegar and soy sauce. Season with garlic powder and pepper.
        4. Serve hot, on its own or over rice.

        Approximate Calories: 270 calories per serving

        Fun Factoid: Mushrooms are known as “Meat of the Vegetable World”. While mushrooms provide similar nutritional value to vegetables, they can also provide many of the nutritional attributes of meat.

        Recipe 3: Stuffed Portobello Mushrooms

        Ingredients:

        • 2 large portobello mushrooms
        • 100g spinach
        • 1 onion, chopped
        • 2 cloves of garlic, minced
        • 1 tablespoon cooking oil
        • Salt and pepper to taste

        Instructions:

        1. Preheat your Braun multigourmet steamer.
        2. Remove the stems of the mushrooms and chop them.
        3. Heat the oil in a pan and sauté onion, garlic and chopped mushroom stems until soft. Add spinach and sauté until wilted.
        4. Season the mushroom caps with salt and pepper and stuff them with the spinach mixture.
        5. Place the stuffed mushrooms in the steamer and steam for about 10 minutes or until the mushrooms are tender.
        6. Serve hot with a drizzle of balsamic reduction, if desired.

        Approximate Calories: 250 calories per serving

        Fun Factoid: Portobello mushrooms are mature versions of crimini mushrooms. The names differ due to the age of the mushroom when harvested.