#My favorite instant pot recipes

[robbybirdy]

Summertime Baking Therapy: #1 Almond Milk

Hello, every birdie!

Almonds, almonds and more almonds. Slowly but surely I am using up all of the almonds that my older brother brought home a few months ago. And believe me when I say that I am not complaining about the amount of almonds that I have. I never thought that I would have been baking with this many almonds.

A few weeks ago my dad came to me and asked me to look at how to make almond milk. I took the challenge, and gave him the result a few days later after a few YouTube videos and a look at the Instant pot Blender manual (not sponsored) that we have.

I was lucky that this blender that we have has a nut milk blending function. And you could most definitely make this in a normal blender.

You dont need that many ingredients for this recipe.

In order to make about 5 cups of almond milk you will need: • 1 cup almonds • 5 cups water ( doesn't have to be filtered) • 1 tsp vanilla • 2 tsp of sugar or 2 pitted dates

The first thing you want to do is measure out a cup of your almonds. And soak them in the fridge overnight. This helps break down the shells a little bit.

The next day, you can make your almond milk. Drain your almonds and add them to the blender. The add in your 5 cups of water. If you want it to be thicker, add less water. If you want it to be thinner then add more water. Add in your flavorings. In my case it was the vanilla and sugar.

Because I have the instant pot ace blender, it has a button for nut milk. And that is what I pushed. It mixes all of the ingredients together for about 4-5 minutes. And if I was using a regular mixer I would suggest mixing on high for the same amount of time. Checking it every once in a while. I mean I did that with my blender because I was not sure how it was going to taste.

Now we are going to grab our "nut milk bag," our cheese cloth, our a very thin dish cloth and we are going to strain the almond milk. You also want to grab a food storage container for the almond pulp. Don't throw them away. I will be posting a few recipes that uses those. Place the milk into a container that can go in the fridge. And now you can say that you have made almond milk.

Don't be surprised it will probably separate in the fridge after a few dats. It is fine all you need to do is give it a stir.

I loved this recipe. I was so easy yo do and it was fun to see everyone's reaction when I tell them that I made it from scratch. And it tasted really really good.

I hope that you liked this recipe.

Feel free to check out the recipe:

Enjoy!

#summertime #baking therapy #Instant Pot #Blender #Almond milk #None dairy #My favorite milk replacement #Almonds #baking #drink recipes

[kcrossvine-art]

G'morning all! Its nice to get back things,. Theres been some roadblocks with med shortages and life, and also with the material for these recipes. So far we've covered a lot of pastries, not because theyre mentioned more often in the series, but because being mentioned lends them more specificity in flavor than things like gravy, peas, or various meats. The latter can be prepped, seasoned, and served in so many different ways that it feels harder to make them 'faithfully' because a packet of instant potato mash is just as faithful as a pot of buttered potato mash. Baked goods tend towards 1, maybe 2, 'base' recipes that get altered and added to. 

 Today, we'll be making Beorn's Honey Cakes! A dish from one of my partners favorite characters- a delectable little treat befitting the… warm personality of the character.

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to Beorn's Honey Cakes?” YOU MIGHT ASKSimple stuff! Simple sweet stuff!

All-purpose flour

Baking powder

Salt

Ground nutmeg

Unsalted butter

Whole milk

2 eggs

Honey

Vanilla extract

The veins of honey cakes ancestry can be traced back to any moment where people began baking bread. Honey is a natural preservative, and sweeter still on its lonesome.

AND, “what does Beorn's Honey Cakes taste like?” YOU MIGHT ASKLike your aching muscles repairing themselves

Tastes like a honey graham cracker

But the texture is softer, wetter- somewhat like banana bread

Oh, and this will make your house smell So So Good

If you can resist the temptation of eating them immediately, they taste even richer the day after baking

Would pair well with milk green tea

Would also pair well with fresh orange slices (or those chocolate 'orange slices' candy)

Genuinely don't forget to flip them upside down when they go to bake the second time, not sure what it is but i was curious and did a test where i flipped half of the batch upside down and kept the other half of the batch right-side up like they cooked in the muffin tin. The ones i flipped upside down universally had a more consistent texture and the honey was able to permeate further.

.where honey called for, used clover honey

-----------------------------------------------------------------------------------------------------------

From start to finish this recipe takes about an hour of work, give or take some negligible time for prep.

The batter is perhaps the babybird of all cake batters. The gloopy, protruding crumbs of butter, not unlike a squabs beady pupils visibly dark under its skin, break up the mass of sickly smooth and reassuringly sweet-smelling oak-colored liquid. You can feel the confusion of bees outside your home, wondering if this your attempt at making royal jelly.

Just like a babybird, it becomes more than the sum of its parts. Layer on that honey drizzle, layer it on thick, theres no risk of drowning subtle flavors. Its crisp edges will keep its form, springy and warm, inviting you as if you're not the one who crafted it (food you didn't cook always tastes better). The bees are sooooooooooooooo jealous of your opposable thumbs and muscular strength.

If you dont have eggs you could try substituting with apple mash. I can't vouch for it in this recipe but replacing eggs with mashed up apples for pancakes gives it adds a nice fruity flavor without changing the texture, and in theory should work here as well.

I give this recipe a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

270 grams all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp freshly ground nutmeg

1 stick unsalted butter

160 grams milk

2 eggs

110 grams your favorite honey

1 tsp vanilla extract

Muffin tray and parchment paper

Method:

Preheat oven to 350f

In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.

 Add the butter and rub it into the flour with your fingers until the mixture resembles coarse crumbs. 

In a small bowl beat the eggs until just combined. Pour in milk and then vanilla extract while stirring.  Keep stirring vigorously while slowly pouring in honey.

Stir until the mixture is consistent in color.

Pour the liquids over the dry mixture and stir until just combined.

Pour the batter into a greased muffin tray, don't use any muffin paper/lining/cups.

Bake for 16 minutes, or until they reach their full height.

Carefully remove from the muffin pan and place the muffins upside down on a parchment lined tray.

Using a silicone pastry brush, generously cover the tops of the cakes with honey. Allow to sit for about 5 minutes to let the honey soak into the cakes.

Bake for an additional 8-10 minutes, or until the cakes are golden brown.

Remove from the oven and allow to cool.

#cross cooks lotr #tolkein #the hobbit #food recipe

[cupcraft]

Some easy cooking/meal tips as an adult grad student:

You dont need to chop amazingly perfectly and meticuously. At the end of the day chop safely and however. If it tastes good its good.

Instant things can make things 1000% easier for yourself. Instant mash/instant mac/instant rice/instant pasta/etc. Add Frozen things. Add premade things. Your dishes don't have to be from scratch at all aspects ever. Do what is easiest for you and delicious!

You can use pre-ground spices. I know, yes, whole spices and roasting them and grinding them and using a mortar/pestle yourself is delicious and wondrous. But you can use preground spices to save time. You can use a food processor to blend spices/garlic/etc. together.

If you struggle with making too much food (ie food waste concern), try to make dishes you know will freeze well that way you can have leftovers that store for a long time (ie potatoes dont necessarily freeze well imo, whereas rice freezes just fine!). I also recommend just halving recipes and try to shoot for as many portions is suitable for you.

Uh oh made too much rice? What do I do and i dont want to freeze it? 1-2 days in the fridge and you have rice that is going to make an excellent fried rice. You always want to use old rice! And you can put whatever you want in it!

Canned food is okay. Canned food is okay. Canned food is okay. Eat canned meats, fish, vegetables, etc. Imo some canned veggies arent my favorite flavor wise but if you like it and it works USE IT.

Add mayo to each side of your bread when making grilled cheese. It'll make a great brown crust in a buttered pan.

American/processed/velveeta like cheese is fine. Its delicious it melts well its totally fine. Stop demonizing processed foods and "preservatives". Velveeta/kraft cheeses are going to melt so perfectly for your grilled cheese the end.

Instant pots & slow cookers & air fryers can make your life a lot easier, and at least for instant pots/slow cookers I find them easier to clean!

Meal planning will really help you. Plan what you want to eat every week (or as far ahead as it helps you). Pre-cut vegetables. Buy meat in bulk and freeze/thaw as needed. Etc. Prepping/planning will make your life easier!

You can often buy shrimp that is pre-peeled & deveined, and even pre-cooked. This makes cooking time easier and faster.

It's okay to order takeout if you dont have the energy to cook. Its okay to order takeout if you do have the energy to cook. Enjoy and treat yourself.

Preboiling your potatoes (tender but not fully done) then baking them can make a crispier roasted potato.

#feel free to add on #cup.recipe

[i-am-a-fan]

Things I learned my first year in American College ™ that maybe would be helpful for others?

Don’t skip meals, if you have to then buy a starchy snack to keep you from feeling funky until meal time

Take out is a god send

Buy frozen Veggies

WD -40 is a good investment ( Squeaky door frames to Wasp Killer)

Bring rain boots. It won’t hurt.

Be okay with bugs. If you have a phobia, make sure there’s a designated bug killer.

Know how to communicate your wants and needs

DONT. LEAVE. OUT. DISHES. WITH. FOOD.

Keep sandals on at all times if you’re on the first floor. (I had scorpions :,>)

Eggs are a good and easy source of protein!

you will get tired of eggs.

Go out. do stuff. Even if it’s just sitting in the library for a bit.

You’ll need more paper towels than you realize.

Take a water bottle with you. A 16 oz is really enough.

Have a routine. It’ll help keep you sane

I know everyone says this, but start your stuff early. Especially if you work. The bad part is that most of your peers will not be able to help you if you start early.

MAKE. FLASH. CARDS. Write down the information your professors give you like 3 times in different places.

Your professors and peers are mostly there to help you.

Little treats will mostly keep you sane but will drain your bank account

There’s a million ways to cook instant ramen packets. Don’t just follow the instructions.

IN FACT HERES MY FAVORITE RECIPE I MADE

Take the ramen packet that’s cooked on the stove (I usually used spicy lime shrimp.

Separate the noodles and the flavor packet.

Fill a medium pot with about 3-4 cups of water. (I measured out the water to be the same amount as could be held in the bowl I used). Turn on to medium heat.

Add the flavor packet to a pot of water.

Add a slice of butter (for creaminess).

Add half a spoonful of chili garlic sauce

add a spoonful and a half of soy sauce

add minced garlic (half a spoonful)

Add ginger paste ( a dollop)

Add chicken flavored Bouillon (a spoonful)

Mix it all together and let it boil.

Once boiling crack an egg and there and MIX. MIX!! You want the egg to cook fully in the boiling water.

Once the egg is cooked add in the noodles and let the noodles cook for like 3 minutes?

Once the noodles are starting to separate, add in your hearts content of frozen minced spinach.

Wait until spinach is no longer frozen and serve.

#speck rambles #college tips #🐊 #🐊🍲 #i’m going to be so honest. I eyeball the soup measurements. #I also have no idea if that’s how I actually did it #but it feels right in my heart #If you guys wanna add please do. I’m mostly writting these for myself

[antirepurp]

fuck it it's been eons im sharing my funny little recipe for making instant noodles not suck

Stuff you need

your favorite pack of instant noodles. or the next best thing whatever works

frozen spinach leaves (or alternative veggies)

egg :)

1 mushroom (optional but very recommended)

soysauce (abt 1-2 tablespoons)

fish sauce (5-10 drops)

lime juice (5-10 drops)

1-2cm fresh ginger (ginger powder's fine in a pinch)

Stuff you do

boil the spinach. add a generous amount of salt into the water as well as butter! shit's tasty. other veggies also love being boiled in salt. as an alternative you can fry the spinach if you'd like

prepare egg. i prefer to fry mine sunny side up in some oil bc it's quick, but you can also boil it. usually the point is to keep the yolk/yellow part soft so it mixes nicely into the broth and noodles but if you don't have to do that if you wanna do something else

chop/crush ginger and chop mushroom. crushed ginger releases more flavor than chopped but i like having little ginger pieces in my broth, and you can add more of it when it's chopped.

add ginger, mushroom, flavor packets into a pot with water. i paid for the flavor packets and im fucking using them ok. taste a bit to check the base taste before adding the good stuff:

soysauce, fish sauce, lime juice. that's my recommended order, anyway. taste frequently and start adding them carefully to adjust the flavor more precisely! the amounts i gave are generous estimates because i tend to just wing it

boil noodles. it's probably better to boil them separately, but im lazy and just add them into the broth. this will taint the broth with the forbidden noodle particles, so if that's not your thing take out another pot for them

add everything into a bowl and enjoy. wahey :)

Other tips I guess

you can go apeshit with veggies, and you can absolutely use fresh ones as well, though you should add them to the broth instead of prepping them separately. i think. idk i prefer to work with frozen stuff bc you can get a lot for cheap and they last for a long time

if you want to prepare protein that isn't an egg for this, go for it! i love adding leftover chicken whenever we have some, and things like tofu are pretty neat too

a lot of this recipe or whatever relies on the flavor packet as a kind of base for the broth, hence why i recommend picking a noodle thing you can eat as is for this. i've also noticed that this works particularly well for seafood noodles, but i've done it for other kinds as well and had cool results

#soda offers you a can #recipe #tagging my behated enemy etc #im not amazing at cooking but this is like one of the few tricks i've got so i figured i'd share it

[lavendarlily]

49 for gray ghost!

49. taking the other’s hand to look for injuries 

Walking down the hall, Valerie caught the smell of something absolutely delicious wafting from one of the apartment units. It only became stronger as she approached her front door, and to her delight, found that the source was coming from her own kitchen. She stepped into her home and found Danny busy at work, humming along to the music playing over the sizzling of the food on the stovetop and the clanking of dishes. Leave it to her to date a twenty-something guy who loved Olivia Rodrigo. 

It was much warmer inside the apartment than the blustery winter weather Valerie had just come in from. She removed her coat and boots, but Danny was so engrossed in his cooking, he still hadn’t noticed her. Even Cujo hadn’t come sprinting up to her yet. She decided to take advantage of this and crept up behind her boyfriend who was busy over a mixing bowl. 

“Boo,” she whispered into his ear. 

Danny yelped, tossing his wooden spoon across the kitchen, spraying red all over the cabinets and floors, and Danny himself. 

“Val! What the heck! Now I have to start over on my sauce,” he pouted as Valerie laughed at the mess he’d made.

“You make it too easy sometimes,” she admitted, then pecked him on the cheek. His expression softened and he pulled her into a light hug. 

Valerie wriggled away, trying to avoid getting Danny’s mess on her own clothes. Danny only wrestled her in tighter, and she squealed.

“Danny, stop! I don’t want to ruin this blouse,” she protested.

“Mmmm, this is your fault. Now you have to deal with the consequences,” Danny hummed, but let her go anyway. She surveyed the mess, feeling just a little bit guilty. There was sauce…everywhere.

Valerie grabbed a rag and a spray bottle from under the sink and began wiping away at the cabinets before they could stain. She couldn’t afford to pay damages to her landlord because of a silly prank. Out of the corner of her eye, she noticed Danny on his knees on the floor, cleaning as well.

They worked together while Olivia Rodrigo sang on. It took them only two full songs to get the kitchen looking okay again, other than the clutter of Danny’s cooking that hadn’t been disturbed. 

“It smells amazing Danny,” she said. She noticed a bag on the counter from one of the local artisan shops down the road. Peering inside, she found freshly made raviolis, and right away, she knew they were her favorites - chicken and basil. 

“Thought I could do something special to celebrate your first day of your internship,” Danny said from behind her. “Mr. Ricci gave me this sauce recipe to go with the pasta. It’s kinda hard to read his writing, so I hope I’m doing it right.”

Suddenly Valerie felt very guilty, but also so grateful. She turned and greeted him with a warm smile. “Thanks, that’s so thoughtful.”

He returned her smile with a bright-eyed grin of his own. “Of course. You deserve something nice.”

Valerie went to the sink and washed her hands. “Why don’t I help you cook then? I’m sure between the two of us we can decipher Mr. Ricci’s writing.” Before Danny could protest, she moved to the stovetop to check on what was boiling. She reached for the handle, then immediately pulled away, cursing to herself. 

She’d momentarily forgotten that it was the pot with the handle that always got too hot. 

Valerie rushed to the sink and started running cold water over her burned hand. Instant relief. Danny hovered behind her, (overly) concerned as expected.

“Let me see it,” he demanded. 

“It’s just a small burn, Danny. Don’t worry, just go back to cooking.”

He didn’t move, instead waiting for her to shut off the water. Valerie huffed but allowed Danny to take her hand and inspect it. 

Danny’s cold hands against her own soothed the burn in a way the water couldn’t, even if it wasn’t intentional. He flipped her hand over a few times, furrowing his eyebrows each time he came across a cut or scar. 

“What, you know what I do Daniel. Don’t be a hypocrite,” she said, feeling a little defensive. Valerie was proud of her scars - they were trophies of her hard work.

“I have advanced healing, Val. It’s not the same.” He dropped her hand and left the kitchen, returning shortly with a first aid kit that he set on the counter. He fished out the burn cream and a small bandage and grabbed Valerie’s hand again, the chill welcome against her injury. Danny gently rubbed the cream into her palm and taped the gauze over it. A smile returned to his lips as he raised her hand to his mouth and placed a soft kiss over the bandage. 

“Now you go sit. I have dinner under control,” he told her. Valerie rolled her eyes but wandered into the living room with a drawn out “fine.” 

She hated cooking anyways.

doing drabbles from this ask game!

#gray ghost #danny phantom #lavswordvomit #ask

[trivialbob]

Few people load a dishwasher as well as I do.

I get it full (so efficient!), but not so much that plates crowd each other and fight for that that cleansing water. Cups and glasses never overturn and end the cycle full of water and a little crud in the bottom. My coffee mugs with an ever-so-sleight concave bottom get angled into the wire rack so they don't retain even a few drops of water when the job is done.

Last night Sheila made Butter Chicken. It's my favorite dish that she cooks. The recipe requires two Instant Pot pots. One is for rice, the other for the chicken and sauce.

I'm getting hungry for some Butter Chicken just writing this.

When she was done I went in to clean up. It was like the Bat Signal appeared. Except instead of a winged mammal on the clouds it's just a boring block of stainless steel. Doesn't matter, I know I'm needed.

Items in the narrow top rack for utensils got lined up like a tray of medical instruments waiting for a life-saving operation. Contrary to popular belief, it is possible to efficiently load the dishwasher AND have it look neat and organized.

The middle rack was neat and orderly, like soldiers in a parade. I do tend to keep similar items next to each other because I like that look (but I'm not OCD).

Then there was the bottom rack and those two Instant Pot pots. I could not get the second one to fit in a way that it wouldn't interfere with the spinning arm above.

Sheila watched quietly as I struggled. I wanted to send her out of the kitchen so I could concentrate. Finally she said, "Try this." She moved one thing, twisted something else, and tapped that second pot gently. It dropped into place nicely.

That was humbling. I still got to have some Butter Chicken.

#Not surprisingly I am also excellent at Tetris

[reasoningdaily]

Welcome to Black People’s Recipes!

Here you will find an assortment of Black cultural recipes for dinner, dessert, appetizers, side dishes, drinks, vegan meals, and more. Our recipes highlight the staple dishes found within African American, African, and Caribbean communities. We pride ourselves in sharing our family-favorite recipes that are prepared the right way and true to historical traditions.

Brandi Crawford is a cookbook author and the owner of Stay Snatched and Simple Seafood Recipes. She specializes in quick and easy meals for dinner along with Southern and soul food cuisine. Brandi loves to share recipes that are easy to follow that never compromise on taste. She grew up cooking alongside her mom and granny throughout her entire childhood and early years.

Brandi and Stay Snatched have been featured in Women’s Health Magazine, Shape Magazine, Parade Magazine, Essence Magazine, Country Living Magazine, Southern Living Magazine, BuzzFeed, Delish, The Kansas City Star, Kansas City Spaces, Greatist, and more.

She is the author of The Super Easy Air Fryer Cookbook and has been featured on Good Morning America, where she shared tips on how to live a healthy lifestyle that is sustainable and tips on meal prepping.

Meet Jessica from Jessica in the Kitchen, a vegan food blog. Jessica is an award-winning photographer, videographer, and home chef! She has been cooking and blogging for the last 12 years and without a doubt, she LOVES cooking. She focuses on simple, approachable, and SEASONED vegan meals and will be sharing all of her favorites with you here.

Fun Fact: She is a born and raised Jamaican and also grew up in the British Virgin Islands (also in the Caribbean) and will be throwing her favorite cultural dishes into the mix, too. Her mixed Caribbean upbringing heavily influences her love of well seasoned, bright, and fresh dishes. On the baking side, she comes from a family of caterers and bakers. She can’t wait to share that side with you too, in her baked goods!

Tanya Harris is the founder and owner of My Forking Life, a food site where she focuses on sharing easy and flavorful recipes with a heavy focus on Caribbean and Southern cuisine. Tanya grew up in a Caribbean household and lived in various cities in the Southern United States.

Tanya’s obsession with cooking developed later in life when she wanted her growing family to experience all the delicious meals she ate growing up. Now Tanya shares this same experience with her loyal followers and fans. 

Fun Fact: Tanya is an avid cookbook collector and owns over 200 cookbooks! She likes to browse these books in her free time for inspiration on new recipes and ideas. 

Jocelyn Delk Adams is the founder, author, and national television personality behind the food website Grandbaby-Cakes.com which serves millions of readers per year.  On Grandbaby Cakes she gives her family’s, particularly her grandmother’s, cherished generational recipes her modern spin while preserving their original charm and spirit.

Jocelyn is a regular on the TODAY Show and Good Morning America, and has been featured as a judge on Food Network shows “Beat Bobby Flay” and “Santa’s Baking Blizzard” and Disney Channel and Disney Plus “Disney Magic Bake Off”, and in publications such as People Magazine, Food and Wine Magazine, Parents Magazine, New York Times, Washington Post, Better Homes and Gardens Magazine, O (The Oprah) Magazine, Essence Magazine, Huffington Post, Bon Appetit, Southern Living Magazine, and many others. 

Shannon Epstein aka Fit Slow Cooker Queen is a home cook & recipe developer living in Los Angeles. Shannon is a gadget cook who specializes in slow cooker, Instant Pot, and air fryer recipes. 

Fun fact: Shannon moved 9 times before she graduated high school. 

Davinah from Dr. Davinah’s Eats is a former educator turned full-time foodie & entrepreneur. She came to blogging by accident after remaking comfort food recipes to fit a low-carb way of eating on Instagram. Her seared scallops and cauliflower rice risotto, crispy fried air fryer chicken without flour, and keto bang bang shrimp went viral and the blog became her way to store and share her recipes. 

Her main website focuses on everyday low-carb comfort food and air fryer recipes for foodies. Black People’s Recipes allows her to go back to where her love for food started – making traditional recipes with her mom and other women in her family. 

Besides being a foodie, Davinah is a trained data scientist, real estate investor, new mom, and wife. She loves organizing her life in excel sheets and solving random math problems.

Fun fact: feeling adventurous, she climbed the Coba Pyramid (137 feet) in Mexico, but was too scared to come back down. So, she scooted one step at a time back to the ground!

#Welcome to Black People’s Recipes #Black Food #Black Cooking #Black People Cooking #Black People's Recipes

[synthwwavve]

hiii ingrid. do you have any headcanons about mandalore cuisine and/or bo-katan's relationship to mando cuisine. what are her favorite dishes, etc ... ❤️

Omg what a great ask, thank you!!!!!!

This post (and this person's blog in general) is a super cool writeup about mandalorian cuisine and I feel like it reflects most of my headcanons. I imagine overall that their food would be spicy, aromatic, hearty, and utilitarian. Lots of stews and soups and things like that, dishes that take one pot to cook and one bowl to consume.

I'm sure in the modern era they probably eat MREs in the field (we do see Bo make instant soup, etc.) but I also feel like they're the type of culture who, even nomadic groups or those on war campaigns, would prioritize cooking large meals with real ingredients as much as possible, as something to gather around communally and boost morale, etc.

I envision that Sundari under the new mandos was more of a global city without a huge focus on traditional food or culture in general, rather a mix of (mostly core world) fare from around the gffa. I could see trad mando food becoming something that's mostly eaten on occasions and holidays, for example, whereas most of the restaurants or what people eat day to day is imported/loaned cuisine from other cultures or "fusion" type fare.

Bo would've grown up eating mostly this— or really in my headcanons, mostly junk food and energy drinks, the depressed weirdgirl diet— so I could totally see her getting way into trad mando cuisine from a reactionary standpoint once she starts going down that path, lol.

I envision Concordia being much more traditional— obviously— and less modernized, so I'm sure they tend to still eat trad cuisine as their actual staple diet. I feel like one of her favorite parts of visiting there, even before getting sucked into death watch, would've been enjoying all this exciting and delicious ✨truly mandalorian✨ food (and getting immersed in the old culture she's so obsessed with in general, honestly.)

For her favorite foods— definitely uj cake, I headcanon her to be big into sweets and comfort food (the blogger above has a great recipe btw!)

I feel like she would love tiingilar too (which *I* have a great recipe for that I'm going to post soon!) It's probably the most iconic mandalorian dish— I could see it being considered very patriotic, especially by the more uh, nationalist types lol.

I do headcanon that Bo herself would be a terrible cook— growing up with palace chefs making all your food that isn't packaged snacks and then going straight into nomadic militia life will do that to you 😂

#thank you for this!!!!! it was so fun omg #sorry it's long.... i'm too autistic abt star wars AND food lol #headcanons #mandalore politics #(kinda) #bo katan kryze

[robbybirdy]

Baking therapy on a budget Ft. Genshin Characters: Baizou - Almond Milk

Hello, every birdie. I am so glad to be back, writing these posts again. I did do some baking posts over the summer, but for some reason, it just doesn’t feel the same. It feels good to be posting these posts again. 

The character in question for this post is Baizou. (Bye-shoe). The doctor of Liyue and the caretaker of Qiqi. His goal in life is to achieve immortality.  He also has a contract with a very sassy white snake named Changsheng. 

Now on to the recipe: Almond Milk. Every recipe for almond milk is the same, it really doesn’t matter which recipe you go to, they are all basically the same. But I do have a recipe that you can follow down below. 

The flavoring is whatever your preference is. I usually make vanilla almond milk. 

You will want: 

1 Cup of Almonds 

5 Cups filtered water

2 teaspoons of sugar (or 2 whole dates) 

1 teaspoon of vanilla or 2 tbsps cocoa powder or ½ cup berries 

Place your almonds in an air-tight container and cover them with water. Place them in the fridge overnight. 

Drain the almonds. 

Add your almonds and 5 cups of water into a blender. 

Now you can add your flavoring now or later, but I prefer putting the flavoring in at the same time as the almonds. 

I have an Instant Pot Blender that comes with a nut milk function. And for someone who does not have an intelligent blender, it takes more than five minutes. 

Once you have the desired thickness, grab your cheesecloth, a thin dishcloth, or a nut milk bag and squeeze the almond pulp out of the milk. Save them in a different container and place them in the fridge. We will use those in an upcoming recipe.

And now that you have milked your almonds, you are going to place it in a container big enough to fit in the fridge. 

This has become one of my favorite recipes. Honestly, I thought that almond milk would be a lot harder, but it is just soaking them in water, overnight. Then blend them with more water and add the flavorings you need. I hope you liked this recipe. Feel free to check out this recipe and more. Down below. 

I hope that you liked this recipe. I hope you had a good laugh.  Feel free to check it out for yourself. See you in the next post. Thank you.

Recipe: Here

Almonds to Zucchini 

#ts3 #simblr #Genshin Impact #genshin impact #ts3 simblr #baking #baking therapy #recipe #food #Almond #Almonds #non dairy #non dairy milk #nut milk #almond milk #baizhu #baizhu genshin impact

[abramsbooks]

RECIPE: Grilled Pork Tenderloin with Chimichurri (from Meal Prep Magic by Catherine McCord)

It was in Argentina where I began my love affair with chimichurri; a pot of it accompanied whatever meat we were eating. Just the thought of pairing it with pork tenderloin makes me giddy.

PREP TIME: 15 minutes, plus 1 to 2 hours for marinating COOK TIME: 15 minutes SERVES: 4 to 6

¼ cup (60 ml) Dijon mustard

½ cup (120 ml) apple cider vinegar

3 tablespoons light or dark brown sugar

8 cloves garlic, minced

⅓ cup (75 ml) plus 2 tablespoons olive oil

1½ teaspoons kosher salt

2 to 2½ pounds (910 g to 1.2 kg) pork tenderloin, fat and silver skin removed

½ cup (15 g) packed fresh cilantro

½ cup (15 g) packed flat- or curly-leaf parsley

1 small shallot, peeled

2 tablespoons red or white wine vinegar

2 tablespoons fresh lime juice

Pinch crushed red pepper

Freshly ground black pepper

Place the Dijon mustard, apple cider vinegar, brown sugar, half of the garlic, 2 tablespoons of the olive oil, and 1 teaspoon salt in a large zip-top bag. Squish the bag to mix the marinade. Add the pork tenderloin and use your hand on the outside of the bag to move the marinade around the pork. Marinate for 1 to hours at room temperature or overnight in the refrigerator.

To make the chimichurri, in a food processor, place the cilantro, parsley, remaining garlic, shallot, the remaining ⅓ cup (75 ml) olive oil, the red or white wine vinegar, lime juice, crushed red pepper, remaining ½ teaspoon salt, and black pepper and pulse until finely chopped.

Heat a grill to medium heat. Grill the marinated pork on several sides for a total of 14 to 15 minutes, or until the internal temperature is 135 to 140°F (55 to 60°C) when checked with an instant-read thermometer inserted in the thickest part of the meat. (Alternatively, you can use a cast-iron skillet to roast the pork. Heat over medium-high heat and add 1 tablespoon of olive oil. Sear the pork all over for a total of 6 minutes. Transfer the pan to a 400°F (205°C) oven and roast for 15 to 20 minutes.)

Allow the pork to rest for at least 10 minutes to allow the juices to settle before slicing. Use a sharp knife to cut pork on a bias into ½-inch (12 mm) slices and top with the chimichurri sauce.

Make sure not to overcook the pork. Pork should never be cooked to more than 135 to 140°F (55 to 60°C). You want the internal color to be light pink.

Make double the amount of chimichurri sauce to serve with fish, shrimp, chicken, or steak later that week.

TO ENJOY LATER The cooked pork can be cooled and refrigerated in an airtight container for up to 3 days. Enjoy at room temperature or warm for 30 seconds in the microwave. Store the chimichurri in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays then transfer to labeled zip-top bags for up to 4 months.

PREP IN ADVANCE Place the zip-top bag of the pork in its marinade in the freezer for up to 3 months. When ready to cook, place the pork chops in the zip-top bag in the refrigerator to thaw overnight; cook as directed.

Become a faster, healthier cook with secrets from Weelicious founder and meal prep genius Catherine McCord

With celebrated cookbook author and Weelicious founder Catherine McCord's step-by-step process, your kitchen will be beautifully organized and fast, healthy family meals will be at your fingertips—starting with 100 of her favorite recipes. McCord believes that success in the kitchen comes down to two things—organization and meal prep—and she’ll show you how to master both in Meal Prep Magic.

One step beyond the ideological approach of Marie Kondo and The Home Edit, McCord brings you a practical guide to organizing the most important space in your home and using it. If you’ve ever lost leftovers to the back of the fridge, failed to find a spice that you know you bought, or faced a cabinet full of mismatched Tupperware, her advice will forever change your relationship to your kitchen.

After showing how to maximize your space for efficiency, McCord offers up her favorite family recipes. Including tried-and-tested secrets for saving time, these recipes are easy to prep ahead, make entirely ahead, contain basic ingredients that are always in your pantry, and/or strategically employ your freezer, air-fryer, Instant Pot, slow cooker, and more. Think grab-and-go breakfasts like Raspberry Creamy Chia Puddings, creative packed lunches including easy-to-assemble Salad Jars, healthy snacks like air-fryer crispy artichokes, and irresistible dinners that are even better leftover, such as lemony chicken thighs with lots of herbs.

By following McCord's simple strategies for meal prepping, you’ll always have food on-hand to enjoy throughout your busy week, limiting your trips to the grocery store and time spent in the kitchen. Eat healthy meals you love, while saving time, money, and your sanity. Never again stress out about what to make for dinner! Meal Prep Magic is a lifesaver for any and all home cooks, busy parents, and fans of Weelicious and McCord's popular book Smoothie Project.

For more information, click here.

#abramsbooks #abrams books #meal prep magic #meal prep #meal prepping #meal prep tips #smoothie project #catherine mccord #recipe #free recipe #pork tenderloin #chimichurri #quick dinner idea #dinner idea #dinner recipe

[spinninglightning]

here r my cooking hcs:

percy - loves cooking the most vulgar food, has deepfried instant noodles and cooked a hamburger patty in the dishwasher. good at baking but cant bake cookies at ALL, theres always smth wrong w/ them

annabeth - do NOT trust her in the kitchen, once tried making brownies from a box mix and those shits boiled in the oven. periodically sets microwave on fire bc she gets distracted and leaves her fork in there

jason - good at cooking and baking. specializes in grilling (white dad jason) and baking cookies (to percys ire). prefers to eat raw meat

piper - must stick to a recipe to cook, cant fry an egg for the life of her

reyna - can only cook basic food (think sweets and breakfasts). somehow manages to be almost as bad as annabeth when baking

hazel - she can cook but doesnt really bother to. really good at cooking everyones favorite foods

frank - well rounded. he can cook/bake EVERYTHING. doesnt use any recipes or measurements

leo - similar to frank, specializes in mexican food. loves making menudo from scratch bc of the amt of steps. doesnt use measurements. keeps recipes to himself

nico - can only cook pasta and hes forever pissed abt this (tried to purposefully burn it once and failed). "stop asking me to make pasta you are perpetuating stereotypes." he adds olive oil, basil and oregano to the pot for extra flavor

will - good cook but almost all his food is healthy in some way. prefers not to cook so he can get his junkfood fix lolol

thalia - she can only cook toddler food, like mac n cheese, pizza bites, chicken nuggets

luke - survives on instant noodles and mcdonalds. do not ask him to cook anything beyond that

#jason eats raw meat bcos he can and bc i say so #luke is there bc hes a disaster adult. permanently tired n jst doesnt care #percy jackson #annabeth chase #jason grace #piper mclean #reyna avila ramirez arellano #hazel levesque #frank zhang #leo valdez #nico di angelo #will solace #thalia grace #luke castellan #this is so stupid lmao #percy jackson and the olympians #heroes of olympus #pjo #hoo #basil.txt

[demonslayedher]

Obligatory recipe preamble: I hate cooking. I'll try it out if it has a Kimetsu no Yaiba theme, though, and for this episode of Kimetsu Kitchen, we're making Rengoku-san's favorite. Not just satsuma-imo (sweet potatoes), but specifically, satsuma-imo miso soup! There's also a couple bonus Mugen Train related recipes (no, we're not preparing a meal of over 200 sleepy passengers).

Let me start by saying I'm not a huge fan of satsuma-imo. Among sweet gourds and potatoes and chestnuts, I find them irritatingly sweet without being a satisfying sweet. I can eat them, but I find their flavor overpoweringly like a waxy feeling all over my mouth. Anything for Rengoku-san, though.

That also meant making miso soup. I have never, ever been good at making miso soup, even the kind that comes in instant packets. I rarely buy miso because I live alone, don't have that many recipes I like using it in, and the packages tend to be huge and last so long that I can never trust the "best consumed by" date because I leave the package open so long before I can get remotely close to finishing it. However, that meant I was able to experiment day after day with failed miso soup recipe before hitting upon a method I felt confident using for this recipe.

What most recipes will tell you is you don't boil miso soup. Sounds fake, but ok. The other thing you see in miso soup commercials is that they put some of the hot dashi broth in a ladle held in the left hand over the pot, and then stir it with chopsticks held in the right hand. I am talented with chopsticks but not a ladle. I failed at this many times. I suppose I shall never be a Japanese bride. Shufu fail. The way I Gaijin Smash my way through miso soup is to put the miso paste in an entirely separate bowl and stir it with two spoons which I can use to spread out the clumps. Which it pulverized to my liking, I pour it back in with the hot/warm dashi and other ingredients and give it a stir.

For the rest of my meal, I made an Enbashira Haori Salad (with a bed of daikon, and since daikon are huge I later used the rest of it for second attempts at Giyuu & Muichiro's favorite foods), and had shijimi clams with my rice because they are supposed to be good for your liver, so they're the kind of thing Rengoku-san would had encouraged his father to eat. My Rengoku-san cup is filled with water as opposed to liquid fire, though.

Finally, I had grilled salmon picked up as-is from the grocery store both because I didn't feel like cooking another dish and because this was my dinner the previous night. If you follow Kimetsu Academy, you know. You know.

As for the results of the satsuma-imo miso soup?

It would be an exaggeration to say that I shouted "UMAI" but I did, totally legit, take one bite and make a big,

MM!!!!

sound. I was very surprised just how good it tasted! I think what really did it for me was that instead of being any old miso soup, it had a brightness to it thanks to the satsuma-imo, but the miso was what really served the potato. It brought out the savory undertones I really appreciate in gourds and root vegetables that lean a bit to the sweet side, like the saltiness smoothed that overpoweringly waxy sweetness so I could appreciate the wider flavor profile of the potato. I would love to repeat this success!!

However, it should be noted that because single-sized portions of miso soup can be a pain, I would up eating two portion sizes and it was a very yomoya-yomoyada night. That, and I still had half a sweet potato...

Anyway, I checked back on that Taisho Secret in the first fanbook where we first learn that sweet potatoes make Rengoku-san shout "WASSHOI," and found a few other culinary details.

"He had a gyunabe bentou (beef hotpot boxed lunch) on the train. His favoite bentou side dish is salted and grilled tai (sea bream), and satsuma-imo gohan for the rice. When he eats satsuma-imo he says wasshoi wasshoi." Although I don't recall what first it was, that means the beef bentou I had at the winter 2021 collaboration with the Kyoto Railway Museum was perhaps one of the more accurate takes on Rengoku-san's bentou out there. While I didn't feel like dealing with fish, like I said, I still had more sweet potato. So I made satuma-imo gohan! Sweet potato in rice! I don't feel like telling you what English-language food bloggers will do better, go follow a recipe like this.

Thinking back to food on the train, maybe Tanjiro didn't wind up eating any bentou apart from what Rengoku-san stuffed down his throat in the opening theme, but there were a lot of mentions of food with the Kamado family.

Like... making senbei out of old rice cakes! But that would require having a way to grill rice cakes, and like, having rice cakes... so I just bought senbei to snack on instead.

Or... making takuan to steal from your brother! I did still have lots of daikon, after all, why not try pickling it like the Kamado family would? Because I've read this can be a stinky practice, that's why. My kitchen has no window, no thank you. I bought takuan for a side dish instead.

Mountain greens? No thank you, I've already suffered through tara-no-me.

If we turn to some other Taisho Secrets, though, there were a few exclusively printed in the booklet handed out at the first showings of Mugen-Ressha in Japan. To borrow from my translation of them which can be found here...

"What was Tanjirou’s mother most skilled at cooking? Tanjirou’s mother was very skilled at cooking, she made a wide variety depending on each season. She also really liked trying out regional recipes that other people shared with her. Her children’s favorites were sanma-no-soba dumplings and tofu baked in miso. (Translation note: Sanma-no-soba dango is a rural dish from the Nagano area, a decent distance northwest from where Tanjirou’s family lived (see my post about canon geography here). It has a piece of mackerel pike wrapped in a dough made of buckwheat flour.)" Let me say that I appreciate Kie, perhaps even project on her a bit, since I have a mole in the same spot and have feelings toward Tanjiro and Nezuko which can be described as "My Son" and "My Daughter." That, and I've been curious about those sanma soba dumplings ever since learning of them through this Taisho Secret.

...I dislike cooking, so my similarities with Kie end here. However, the photos of the process of making this rural snack in a traditional irori style hearth do strongly tempt me to travel to Nagano just for the sake of finding some Obaasans to teach (as in, do it for me), because wow, that is aesthetic. So that left me to make Tofu Dengaku, that is, baked tofu with a miso glaze. After all, I still had have tons of miso. I don't feel like teaching you how to do it badly, go read a foodie blog. I will say that perhaps unlike the majority of my blog readers, I love tofu. I love eating it (but I don't play cello), and I don't mind cooking with it because even if I get it wrong I still find it palatable. That's good, because there were big mouthfuls of tofu here to go with my satsuma-imo gohan and takuan pickles I picked up from the store. I had bought a nice new jar of turmeric with the intention of attempting takuan, but instead I just stir-fried my mushrooms with it. Mushrooms are totally something Kamado children would eat with their mountain greens, right?

Both the satsuma-imo gohan and tofu dengaku were supposed to be decorated in sesame seeds, but I did not have any. I had pure black sesame seed spread though! Like the fun of eating charcoal without the silly (and dangerous) food-fadiness of it! This also tends to have a waxy, over-powering flavor which I find often needs some sweetness to bring out its nice flavors (like pairing it with honey on toast), or perhaps the saltiness of the miso to help bring out the other sides of its flavors. So that's what those big black globs are. Learn from my mistake, maybe don't put big globs of this stuff on anything. Oh, and the decorative little yellow spot is mustard. You know. Because fancy.

I've had... better dengaku, we'll put it that way.

And the rice? Well, there was mirin in the recipe, which seemed to make the sweet satsuma-imo even sweeter, which I just didn't enjoy much in a rice dish. No 'wasshoi' or 'umai' outta me on this one, but hey, I tried.

#Kimetsu Kitchen #Rengoku Kyojuro #Rengoku Kyoujurou #look at the sweet potatoes on the placemat in that first pic #didn't they turn out well!?!? it really looks like Rengoku-san is eating them! #...eating them raw #Rengoku-san no please cook them #set your potatoes ablaze #and also #KnY Closet Play #Kamado Kie

[epersonae]

The Cooking Project: Yakitori-don

The next card in the stack was a recipe from a friend who I believe lived in Japan for a year. She shared it in Slack, and I wrote it down on a card because free Slack instances have limited history availability. (there will be another recipe later, I think, with a similar origin) I don't know exactly how long ago I wrote it down (2 or 3 years ago, probably), and I've never made it.

Summary: pretty good, would make again with a couple of mods. Unfortunately, there will be a long digression into rice cooking first.

Recipe text, transcribed

Yakitori-don (from Amanda C.)

2-4 chicken breasts 1 c soy sauce 1/2 c sugar 1 tsp garlic salt 1 onion, chopped

all into crock pot on low, 8 hrs [arrow leads to a notes that says try instant for 10 min & quick release] shred chicken, stir back into sauce serve over Nishiki (?) rice

[Nishiki rice, when I looked it up, turns out to be a medium grain white rice similar to Calrose. we'll get to Problems With Rice next]

Things that happen when you move while Trauma, or: Problems With Rice

So my favorite way to make rice, not owning a rice cooker, is with an instant pot. As it happens, I own two of them, because Ryn brought one when they moved out here. Which, I thought: perfect! One for the chicken and one for the rice.

Except, as it turns out, Ryn's rice cooker has a detachable cord. Which was detached at some point presumably in August or September 2021, and is........ SOMEWHERE. Is that somewhere in the box, which is probably in the garage? Is it in another shelf in the kitchen behind a bunch of stuff? Is it in the landfill? I have no idea (yet).

[the Instant Pot that betrayed me]

Which means there was only one instant pot, which is a lot less fun than there was only one bed.

I didn't buy medium grain white rice for this recipe, because I had long grain on hand, and, eh. But that means that my rice is in a container and does not have cooking instructions. So I opened up my trusty copy of How to Cook Everything Vegetarian, which I think I got as a Christmas present like 10 years ago, on the assumption that it would have the usual X rice to Y water for Z time formula that one might find on the back of a bag of rice. Instead, he suggests a method that is "Far easier and more reliable [...] which will work well for any kind of white rice at all" that involves a lot of watching and fiddling with the heat. (which on a gas stove can be quite tricky!) Without getting too deep into it:

I think it might have been cooked properly at the bottom, but the top was almost entirely uncooked. So I started over using his microwave method, which was fine (slightly undercooked) but also got wet starch all over the inside of my microwave. Do not recommend.

tl;dr: If I can't find the power cord for that instant pot, I will probably be buying a rice cooker.

Ok, but how was the chicken?

My one mod in prepping is my standard: I hate the texture of onion, cooked or raw, and at some point I discovered that grating an onion gets the umami of it without the texture. So I did that.

Dumped everything in the instant pot (two chicken breasts, btw), stirred it around a bit, and then set it for ...

Possibly 8 minutes, because I was distracted by all the rice shenanigans, and was just glancing at the card when I set the timer, and uh, may have read the number next to "crock pot" instead of the number next to "instant".

In any case, I did that, set it for 5 minutes before releasing (because that matched the time the microwaved rice needed to sit), and shredded, then let that sit for a little bit while I did a few other things in the kitchen.

[none of the photos I took are particularly good or interesting, tbh]

Final thoughts

It was: fine. I think I just don't really like chicken breast very much; the whole thing definitely needed a fat of some kind to be properly satisfying. But also, it's hard to go wrong with soy sauce and sugar and garlic and onion. I will say that I think cooking the onion raw in liquid made the house smell weird.

It was a decent dinner, made just enough to have leftovers for lunch today. Mostly I wish I'd had some snow peas or something, tho.

I will probably make it again with the following modifications: chicken thighs instead of breast, and either onion powder or saute the onion first for a little better onion flavor (slash less-weird house smell).

If I were being ✨ fancy ✨, I'd reduce the sauce a bit, maybe with a little cornstarch, and I can see where this is probably a big difference between crock pot (which I don't own) and instant pot.

All of that contingent on actually being able to make good rice, though.

#food as play #I also had a weird intense emotion reaction to it maybe not turning out related to some personal trauma history #which was helpful (!) in uncovering more thoughts about why getting back to cooking is hard #so already I've learned something!

[brf-rumortrackinganon]

Do you have any one pot recipes? I’m a beginner level cook if you can call it that and I get so stressed out by too many pots and pans and mess

I don't really cook a lot of one-pot dishes the way you might be envisioning. My only one-pot dish is macaroni and cheese, but that recipe uses an instant pot. I think of shepherd's pie as a one-pot dish but it's actually a 3-pot dish (I wash the first two dishes while it's finishing in the oven in the 3rd dish).

If you're okay with two-dish meals, then these might be helpful. About 75% of my cooking these days come from one of these resources:

One Dish Kitchen - single portion meals. Her coq au vin is my favorite. I make it with mashed potatoes.

Cooking For One - from America's Test Kitchen. The beef and broccoli is my favorite here. (I found this book at my library and tried a few recipes first before buying my own copy.) I use microwave minute rice a lot.

I'm a big fan of risotto. Cook the protein (chicken, scallop, shrimp, whatever you like) in the oven and prepare the risotto stove-top in a sauce pan or a skillet. You'll need a second pot for stock/broth, but you can also do risotto in a pressure cooker/Instant Pot to cut down on the dishes.

I also like to do sheet pan dinners, where I roast a protein and veggies on the same baking sheet and then make a sauce stove-top while that's in the oven. I usually do salmon and broccoli with a lemon garlic sauce or chicken, asparagus, and potatoes with a butter sauce.

And it's not a sheet pan dinner, it's a skillet dinner but I love doing a porkchop in a skillet and when the meat is resting, sauteeing veggies in the same skillet with some additional butter or olive oil.

(My recipes for risotto, lemon garlic sauce, and butter sauce were from the internet but I've had them for so long that I can't find them online anymore. If you're interested, I'm happy to write them up and share! I think they're pretty easy - I found them when I was a beginner cook myself, having just moved out on my own 10 years ago.)

I was just gifted Compact Cooking and while I haven't cooked from it yet, all the recipes look good and manageable for a novice who doesn't want a lot of mess! You can find a lot of her recipes on Instagram and TikTok if you don't want to buy the book just yet.

#anon advice

[grayve-mistake]

that one grilled cheese post got me thinkin about how a lot of people just make instant ramen as it is without adding much to it and I wanna point out that the key to making it more interesting (and more nutritionally balanced if it's something you're eating a lot of long-term) lies in understanding the basics of traditional/restaurant style ramen. There are basically three fundamental steps to making good ramen:

1. Some kind of flavored oil. You can use something more traditional like chili oil or sesame oil, but really if you're just worried about making a good meal on a budget you can use any kind as long as it has some kind of aromatic flavor to it. Any oil that's been simmered with a bit of garlic or onion works just fine [or honestly... if you're really not feelin the extra effort that day you can just add a little bit of melted butter because butter makes everything taste good. you didn't hear this from me, don't tell the food purists]. This just adds a little bit of depth to the flavor that makes it stand out.

2. A good broth. I know instant ramen comes with a seasoning packet for the broth, but adding that to some vegetable stock makes the flavor a lot deeper and more satisfying than if you just add it to some water. You can use vegetable broth, chicken broth, beef broth, etc from the grocery store and that'll do just fine (I'm vegetarian so I like my vegetable stock), or you can rinse and boil any vegetable scraps you have from other recipes to make your own (you can save carrot ends, vegetable peels, etc etc in the fridge for this, or you can use whole vegetables for the broth, whatever works). If you'd like you can also add in your own spices and seasonings instead of just the packet. Just use something besides plain water, I know it's a little extra money but it's worth it, promise. A little bit of soy sauce in the broth also goes a long way. Also, if you want to make the broth a little richer.... add a little bit of milk or half n half. it makes it creamy and it's awesome with the flavored oil from the first step. For spicy ramen I love adding just a little bit of sugar or honey for a sweet and spicy effect, but it's up to you.

3. (and most importantly) toppings. Literally just anything you have in your fridge works for this honestly. Spinach? Cheese? Eggs? mushrooms??? throw it all in while the noodles are boiling in the broth. (if you want a poached egg just crack it over the noodles once it stars boiling and then put a lid over the pot. the steam cooks the top of the egg. If you wait just long enough to see the top of the egg turn white and then take the ramen off the heat right away the yolk will be runny, but if that's not your thing you can wait a little bit longer.) My favorite toppings vary but generally I like to have a protein (tofu, eggs, mushrooms, a meat substitute, etc etc), an aromatic (green onion and garlic are my favorites), and some kind of vegetable (spinach, carrot, corn, etc), and then optionally something else for a bit of extra texture like crispy fried onion or seaweed (you can find seaweed in the asian food section of most grocery stores from my experience for not a lot. You can go completely wild with the toppings though. Just about anything on ramen can be good if you set your mind to it. You can use more expensive authentic ingredients or you can use whatever you can find at your local stores or whatever you got at the food bank if you're like me.

Once you've figured out what ingredients you want to use, basically you just do the following steps: pour your broth into a pot and bring it up to a boil. Add in your seasoning packet if you'd like. [Optionally, add in your half n half or milk as well. if it's half n half add a tbsp or two, if it's milk add a little more.] Add in your noodles. When the noodles have started to cook, add in any of your toppings that you'd like to cook or soak up to flavors of the broth. [If the toppings don't need cooking, arrange them on the ramen right before the last step]. simmer for a couple minutes, then carefully pour into a bowl. Lastly, pour your aromatic oil over the noodles. That's it! One pot, not a lot of cook time, and a good way to liven up your ramen if you're tired of your usual method. And that's how even on a bit of a budget I can make ramen that looks like this;

Have fun!

#cooking #recipes #easy recipes #ramen #ramen noodles #asian food #comfort food #vegetarian #aesthetic food #aesthetic