honeyed-kitchen

[honeyed-kitchen]

#me w/ my previous recipe

[honeyed-kitchen]

Coconut Mango Curry

After a long hiatus from posting recipes, I figured I should share my favorite feel-good meal. Now that mango season is coming to a close, it’s your last chance to make this to die for, extremely non traditional, “use what you have,” meal.

Note: The recipe I adapted from is thai, and I live in El Salvador. There is a limited access to ingredients here, especially typical thai flavors like lemongrass and kaffir lime leaves, so I’m lacking some definitely helpful flavor variations. However, food is universal, so adapt to your home! One way I did that was by using udon noodles as my base rather than rice, as I was fresh out, and it turned out delicious.

Ingredients!

1 medium fresh mango

1 and a half cups coconut milk

broccoli

1 bell pepper

grated fresh ginger or dried ginger

~2tsp cumin

~3tsp turmeric

~1tsp garam masala

1 minced small white onion

~4tbs Thai red curry paste

~2tsp red chili (I use cobanero but again, use what you have)

oil of your choice, I had olive oil

udon noodles

salt to taste

I don’t measure spices, I use my intuition, so this is definitely not 100% accurate

Steps!

In a large sauté pan, heat your oil until shimmering, and sauté your red curry paste until fragrant.

Clear a space to toast your cumin, turmeric, chili, garam masala, and ginger. Add your spices to cook briefly, then mix into the sautéed curry paste.

Add your minced onion to cook down before the rest of your vegetables; this creates a sweet caramelized flavor by the time your dish is done.

Once the onions have turned translucent around the edges and are saturated with the spices, add half of your coconut milk and let simmer uncovered for 10 minutes. As this dish cooks, it looses a lot of its liquid volume, so it’s good to save your coconut milk to add throughout the process.

Add the broccoli and sliced bell peppers to the mix, and cook covered until tender.

Once your curry is almost finished, add your fresh minced mango and cook for 1 or 2 minutes.

Serve over udon noodles and enjoy!

I do wish I had more access to make recipes like this more traditionally, but we can’t always win. This recipe is adapted from Chef Keang Phed Mamuang’s feature at thefooddiaries.com. Refer to the original recipe if you’re looking for something more traditional instead of this home cook with poor ingredients!

Don’t forget to eat well and often. Eat more than enough and enjoy. I’m rooting for you <3

[honeyed-kitchen]

Lol it’s been 6 months

let’s catch up, shall we?

my health took a bit of a nosedive this year, hence my absence. constant exhaustion is Not The Vibe when it comes to cooking and baking!

but my recent diagnosis with endometriosis (and possibly PCOS, wooooo /s) means that I need to bring myself back to eating healthy meals. honestly, going back to school in-person made me lean into my ultra-easy, yet awful for my immune system, prepackaged snacks. so let’s turn it around this Love Month, and get back to baking.

Life gets really hard, but even still, I’m rooting for you <3

[honeyed-kitchen]

Honey-Sweetened Lemonade!

Literally what my other blog is named after.

So so simple, such a great flavor, especially if you like tart lemonade. That’s actually why I made this recipe, because my dad loves tart lemonade! Here’s the rub though: Lemonade can be tedious. Like I don’t even measure it. Depending on how many lemons are in my fridge, I’ll just juice all of them and even it out with honey and water.

Ingredients!

water

honey

lemons

like I said, so simple

Directions!

mira. you know how lemonade works.

take a large mason jar, and juice the lemons through a fine mesh strainer. once all of your lemons are husks of their former selves, add as much honey and water as your heart desires. supposing I have 5 lemons, I’ll add less than a cup of honey, and even it out with water.

here’s why I make it in a mason jar:

honey takes foreverrrrr to dissolve with a big spoon in a pitcher, powered solely by your will and fortitude. make it in a jar, screw on a lid, and shake until the honey has dissolved! literally so much easier.

this is a tribute to the end of summer, of course, and as my favorite month comes to a close, I have to say that this was 10/10, my favorite drink all summer. here’s to next summer, and a good year in between now and then. try it, I’m rooting for you <3

[honeyed-kitchen]

welcome!

let’s talk inclusivity in the kitchen, shall we?

I’ve been told before that my love of baking isn’t masculine, that taking care of your home and creating in the kitchen is for women, and that cooking and baking are “low iq skills”. this, of course, isn’t true, and as a trans masculine person I want to be a beacon of love and creativity in a society where you’re told that your hobbies dictate who you’re allowed to be.

this is a safe space for anyone ready to be loved and accepted for who they are, and to know that you are worthy of a happy, healthy environment that allows you to learn and grow.

with that set up out of the way, I’d like to welcome you (yes you in particular), to this cottage’s kitchen table!

stick around, I’m rooting for you <3

#baking #trans pride #safe space #kitchen #welcome home #i’m rooting for you

[honeyed-kitchen]

Brown Butter Chocolate Chip Cookies 🍪 🍪 🍪

I feel like everyone fears straying from their family recipes, or telling your mother that, no, you’re not using her recipe today. my mom’s chocolate chip cookies are infamously perfect, but I’ve never been a big fan of sticking to a recipe. I know if you’re new to baking at home, changing up the recipe is sacrilege, but if these were born of altering a family recipe, imagine what you can do!

ingredients!

here are your ingredients listed in the order you use them, and apologies ahead of time for my metric users.

- 1 cup unsalted butter

- 2 1/2 cups flour

- 1 teaspoon baking soda

- 1 teaspoon salt

- 1 cup dark brown sugar

- 1/3 cup granulated sugar

- 2 large eggs

- vanilla extract

- semisweet chocolate chunks. yk what I hate? stable chocolate chip cookies. add as much chocolate as you can fit, and use chocolate chunks, not chips! chips hold their shape, chocolate chunks make pools of chocolate in every bite and I’m tired of pretending they’re inferior.

instructions!

(oven at 350F, don’t forget to prep your pans ahead of time)

1. toast that butter

I promise this step is the key to delicious cookies. melt the butter in a saucepan and let simmer until golden brown (about 10 minutes). be careful, browned butter has a habit of popping and sometimes exploding if you don’t stir it enough. once that’s toasty, pour it in a freezer safe bowl and chill until solid (I left mind for 45 minutes).

2. (most) dry ingredients

easy peasy. whisk together flour, baking soda, and salt. set aside.

3. sweet!

once your butter is chilled, I recommend letting it thaw out a little bit or zapping it in the microwave until you can mix it easily, because next we’re breaking out the hand mixer. beat the butter in a large bowl for about 30 seconds. nothing special, just break it up. next, add in your sugars, and mix until light and fluffy. then add vanilla and eggs, and beat for another 3 minutes.

4. add! more! stuff!

gradually add your dry ingredients. simple enough? once it’s a cohesive dough, add in your chocolate chunks. literally so many chocolate chunks. I used a whole bag, and if you can fit more, add more. who doesn’t like loaded cookies?

5. scoop and bake

self explanatory. I personally like huge cookies. I use an ice cream scoop, and they were the size of my hand (granted my hands resemble that of a 10 year old boys). give a good deal of space between your cookies, because they spread far. bake for 9-12 minutes, until they’re golden on the outside and puffy in the center.

6. cool and enjoy!

when you take them out of the oven, they will continue to cook. the centers of these cookies will look very fluffy coming out, but tap the pan on the counter a few times and they’ll deflate. let them rest before you remove them to cool on a wire rack. or eat them warm! I can’t tell you what to do, but I recommend the latter.

have fun!! I’m rooting for you <3

#baking #cottage vibes #cookies #chocolate chunk #this is how god felt when he made bunnies. #like bro make a million of these