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makeitmingi · 9 months

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Cause Baby You’re My Muse [Chapter 9]

Genre: Romance, Idol!AU, Music, Slight angst

Pairing: Mingi x Reader (y/n)

Characters: Producer!Reader, IdolLyricist!Mingi, IdolProducer!Hongjoong, Idol!Seonghwa, Idol!Yunho, Idol!Wooyoung, Idol!San, Idol!Yeosang, Idol!Jongho, cameo(s) by other celebrities

Summary: You always preferred producing underground, having an unknown face and governed by your own rules. But when you start freelancing for idol groups, you say goodbye to your lone wolf lifestyle as you learn to work with idol producers and lyricists.

Word count: 3.1K

“Wooyoung, come on, we need to go cook. Before Seonghwa scolds us. And I don’t want to be a part of the washing up crew.” You patted his arm. He whined, tightening his hold on you. You continued to squirm to try and annoy him into letting you go.

“Fine.” Wooyoung surprised you by kissing the side of your face, the small spot of skin that the mask didn’t cover on the side. You blinked in shock, holding the spot where he had kissed.

“Y-Yah, Wooyoung. You can’t do that!” Yunho, who witnessed the whole thing, yelled. Wooyoung shrugged and held your hand to bring you to the kitchen.

“We’re here.” Wooyoung said to Seonghwa and Mingi, who were taking ingredients out.

“Let me help season the meat before we grill it.” You shocked them by suddenly removing your hoodie. Mingi and Wooyoung looked away while Seonghwa naturally came over to hold your inner shirt down for you.

“Thanks.” You laughed, going to put your hoodie aside, leaving you in a plain shirt and jeans. After that, you washed your hands thoroughly.

“What?” You asked Mingi, who was staring at you.

“N-Nothing.” He blushed and cleared his throat. From what you watched on Ateez shows, the boys didn’t really seem like good cooks, except Wooyoung, who had an interest in cooking. Luckily the people you were with were the most decent cooks out of the bunch. You seasoned the steaks and chicken with salt, pepper and olive oil.

“What else should we make? We bought a lot of food from the store and the managers stocked some staples in the cupboard.” Seonghwa asked you.

“Since we’re having grilled meats and sausages, I can made some sort of pasta, roast vegetables in the oven and prawn cocktail.” You said as you looked over the ingredients.

“Alright. You’re the head chef. Just tell us what to do.” He laughed. You requested for him to grill the meats since you were not confident in grilling. Wooyoung tagged along with the oldest, leaving you with Mingi.

“I guess it’s just us, Mings.” You laughed.

“Mings?”

“Sorry, I meant Mingi.” You shook your head as you corrected yourself.

“No, it’s okay. I like it.” Mingi smiled. You met his smile before the two of you burst out laughing. Even if Mingi wasn’t a good cook, he followed your instructions well.

“I’ll do it. Just pour.” He rolled his sleeves up. You drizzled more olive oil, salt, pepper and some herbs into the bowl with the cut up vegetables.

“I toss it now?” He asked. You nodded and he got his hands in there, tossing the vegetables and making sure they were all coated well. You started baking the potatoes and pumpkin first.

“They take longer to cook so we’ll start them off. After 15 minutes, we’ll add the carrots and onions, then wait another 10 minutes before we add the remaining vegetables like the asparagus.” You explained to him. Mingi’s mouth formed an ‘o’ as he understood your logic.

“What pasta do you guys like?” You asked as you sliced the mushrooms.

“Honestly, we eat anything. The common favourite food of ours is meat. The thing we’re most picky on is vegetables but I think you know that.” Mingi laughed sheepishly.

“I do.” You giggled. He took over slicing the mushrooms for you while you sliced the garlic for the pasta.

“How much pasta do you think we will need?” You held up the packs.

“Two, at least... No, two and a half.” Mingi said. You put the three packs of pasta on the counter, ready for when the water came to a boil. A nice silence fell over the two of you, only soft hip hop music playing in the background.

“How have you been? We haven’t got a chance to go out again after that night.” Mingi broke the silence first.

“Busy. A lot of companies are outsourcing their producing for their groups’ comebacks now. I guess because it is more competitive with so many new groups emerging.” You shrugged.

“I hope you aren’t overworking...” Mingi said softly.

“Don’t worry, Mings. I’m not.” You giggled. You sliced the cherry tomatoes in half to put in the pasta. While you handled the cooking of the pasta, Mingi boiled the prawns for the prawn cocktail. He sat on the counter to peel the prawns once they were cooked and cooled. You tossed garlic and oil in the pan before throwing in the mushrooms and halved tomatoes.

“Something smells so good~” Hongjoong and Yeosang came out. You stirred the ingredients before lifting a strand of pasta up from the boiling water to test the doneness.

“Indigo, want to come live with us? You can cook for us.” Hongjoong asked.

“No thanks. I’ll stick to producing.” You scoffed. Once the pasta was cooked enough, you put it in the frying pan and tossed everything together.

There was actually so much pasta to cook, you had to cook two pans just to be able to fit everything into the pan.

“Help me put some salt and pepper. Just sprinkle it around.” You said. Yeosang did a few pinches of salt and cracked the pepper grinder around. After a final taste, you turned the flame off.

“What else is there to do?” Jongho asked.

“I’m gonna try and make cocktail sauce or some sort of sauce with what we have. To eat with the prawns.” You looked through the cupboards.

“Hmm, let’s see.” The boys all gathered around you as they watched you make the sauce. You mixed ketchup, gochujang, rice vinegar and chopped garlic together. Yunho helped you mix the bowl.

“It needs something...” You said after tasting. You squeezed some lemon inside and added some plum syrup for sweetness. After that, you nodded in approval. Yunho copied you, dipping his finger into the sauce for a taste. Then all the boys did the same.

“Mmmm!” They all nodded happily at the taste. Dinner was done. Mingi pulled the tray of roasted vegetables out of the oven. Wooyoung and Seonghwa brought the meats in. They were in awe of the food that was prepared.

“Everyone grab a plate.” Hongjoong said. The boys insisted you sit at the head of the table while they sat on either side of you. You wore your cap low so you could eat.

“Thank you for the food!” They chimed.

“It looks so good. Indigo, you’re amazing.” San said.

“I had great help.” You waved him off. They all dug in. Although you couldn’t see them with your head lowered, the sighs of happiness and slurps were an indication that they liked the food.

“Never thought vegetables could taste so good. They’re nice and sweet.” Wooyoung commented, making you laugh.

“I like the pasta. It’s so good.” Seonghwa complimented.

“I learnt a lot of small useful tips from Indigo when cooking with her.” Mingi said. You felt your cheeks heat up, you weren’t used to all these compliments from so many people.

“Honestly, Mingi is the trooper. He sacrificed his fingers and peeled all those prawns on his own.” You said. When the dinner was over and all the food was demolished, the cooking team relaxed on the couch while the others cleaned up. Although, from the sound of it, it seemed like there was some sort of deal going on between the remaining members.

“Alright, San hyung and I are on breakfast duty so the rest are cleaning.” Jongho declared as the two sat down with the rest of you.

You sat down to let the food digest for a bit before going to shower. You were starting to get uncomfortable with the smell of cooking fumes on you. Thankfully you had your own shower.

“Hyung! I’m supposed to go first!”

“Why can’t we just shower together?!”

“You know I hate that!” You laughed as you heard Jongho and Wooyoung bickering for one of the bathrooms outside. Picking up a clean mask, you wore it and emerged from your room.

“Whoever needs to can use my bathroom. I’ve finished showering and am fine with it.” You said to no one in particular.

“Are you sure?” Seonghwa asked.

“If I wasn’t sure, I wouldn’t have offered.” You raised an eyebrow. The oldest two took turns to use your bathroom since the queue for two shared bathrooms were way too long. You sat on your bed, hair in a messy bun.

“Ugh, peace and quiet here.” Hongjoong fell onto the bed the moment he came out. It was quiet unbelieveable how polite, shy and cautious he was around you when he first met you. Now, he was boldly laying on your bed, not that you minded anyway. You snorted, ignoring him as you continued looking at some stuff on your laptop.

“Seonghwa, Hongjoong’s out of the bathroom.” You informed, poking your head out. Seonghwa came in with his shower stuff a few minutes later. He hit Hongjoong’s butt.

“Yah, don’t sleep on her bed.” Seonghwa scolded. Hongjoong mumbled something incoherent, which neither you nor Seonghwa could make out.

“What?” Seonghwa laughed.

“I’m not gonna sleep here. I just want some peace and quiet away from the chaos.” Hongjoong repeated. Seonghwa scoffed and rolled his eyes before going to the bathroom to have his shower.

“Are you working on things already?” Hongjoon asked you, hauling his body closer so he could lean over to see your screen.

“Just thinking about what I can work on with all of you.” You replied.

“Ah, work tomorrow. It’s only a few more hours until you have the whole day.” Hongjoong patted your knee.

“This isn’t work. Don’t nag at me all the time.” You tapped the top of his head, making him look up at you with a glare. You giggled playfully while he rested his head on top of your knee, facing away from you, deciding to scroll on his phone. Distracted by the device, he didn’t bother you anymore.

Hongjoong couldn’t see your face but you were deep in thought, thinking about how Haneul would love all the boys. She would think that they’re so cool and funny. You can just imagine her face.

“Move.” Seonghwa shoved Hongjoong’s legs aside dove onto the remaining space at the foot of the bed. Luckily you had a queen sized bed.

“I thought you told me not to sleep here.” Hongjoong scoffed.

“Yes but I need some peace and quiet too.” Seonghwa rolled his eyes. You felt like a kid sitting with her parents in bed while they bantered. After that, they just laid there in silence, which was what they wanted.

“Kick us out when you’re tired and want to sleep. We’ll leave.” Hongjoong said to you, reaching to the back to pat your leg with his hand.

“Please, if you say that, that means we’ll be here until sunrise. She doesn’t sleep.” Seonghwa replied.

“Hey! I do sleep!” You protested. The two actually lifted their heads to give you looks.

“Just not at the same time as you.” You added, sticking your tongue out at them. After a while, with Hongjoong starting to fall asleep, Seonghwa guided him out o the room.

“Goodnight.” You wished each other before closing your room door. Checking the time, you knew you should go to sleep if you were going to wake up in the morning. But as you laid on the bed, you found it hard to fall asleep. Maybe because you were not in a familiar place and this wasn’t your bed. You sighed in frustration as you sat up.

“I need a drink.” You got up and went downstairs. It was dark so you used the flashlight from your phone to navigate to the kitchen. There wasn’t much in the fridge but you did find San’s chocolate milk.

“Sorry, San. I’ll pay you back.” You opened the carton and drank the beverage. You leaned against the counter, scrolling on your phone.

“Ah!” Someone shouted and you jumped, immediately lifting the collar of your shirt to try and cover your face.

“I’m sorry, I didn’t know you were there.” You reached for the light switch and turned on the see Mingi standing there with his hands over his eyes, like a child playing peekaboo.

“Oh, it’s just you.” You sighed.

“I-I’ll go.” He squeezed his eyes shut as he tried to blindly reach for a wall to guide himself back to where he came from.

“It’s fine.” You didn��t care. Or rather, you were dealing with the frustration of being unable to sleep that Mingi seeing your face was the least of your problems. Especially since he has seen your face before.

“Y-You sure?”

“Yeah. What are you doing up? Can’t sleep?” You asked, taking your previous position on the counter, leaning on your elbows. Mingi chuckled when he saw you drinking San’s chocolate milk. He nodded in reply to your question, sliding onto the bar stool across you. You turned to the fridge to get him a drink. He took one of Wooyoung’s strawberry juices.

“What about you? Can’t sleep too?” Mingi asked back. He was trying his best to keep this conversation normal and not as if you were openly revealing your face to him.

“Mhmm, I think it’s an unfamiliar surrounding... Or maybe I just have a lot on my mind.” You shrugged.

“Want to move to the terrace to sit? Just like our late night coffee runs.” Mingi suggested. You liked the sound of that, so you agreed.

“Careful.” Mingi brushed the seat before you sat down. It was dark so your face was more hidden but Mingi thought it would make you more comfortable around him, knowing that he couldn’t really see you.

“Is it the work that’s bothering you?” Mingi asked. You hummed in contemplation for a while.

“No. I think work is the only thing that’s keeping me going now. And being with you guys just makes work that much more enjoyable.” You replied.

“What about family?” You really paused at Mingi’s mention of family. How much were you willing to tell him now? Things that no one else has ever known before. Even the ‘friends’ you had, didn’t know about your family.

“I’ve not spoken to my parents in years. I don’t know where they are now, how they’re doing. And to be honest, I don’t even know if they’re alive.” You replied. Mingi thought for a while on how to proceed, mentally scolding himself for touching such a sensitive subject.

“Sorry, that was cruel of me to say.” You corrected.

“No, it’s okay. I shouldn’t have just asked so casually.” Mingi shook his head. You looked at him, letting out a soft chuckle.

“Why not? It’s normal to, right? My parents were just never around. I started working underground and producing very young, would sneak out to work and earn money. Once I was old enough, packed up and left.” You explained.

“Is that why you keep your identity a secret?”

“Yeah, that’s part of the reason. I wasn’t supposed to be working so everything had to be a secret.” You said.

“Must have been hard...” Mingi couldn’t imagine, a younger you, being alone and having to work in such a harsh, critical industry.

“But it made me the person I am today, which I am grateful for. I gained a lot of independence and my love for music hasn’t died. It only grows stronger.” You smiled with a giggle.

“My parents let me join a dance academy because I loved to dance. That’s where I met Yunho. But sometimes I wonder if they regret letting me join it since I decided to become an idol.” Mingi confessed.

“Why?”

“Besides my members, my parents are the ones who saw all the hardships I’ve gone through and am still currently going through as an idol. My mum was saying the other day that maybe I wouldn’t suffer so much if I hadn’t become an idol. But I guess the reality is that every career, every life has it’s own share of harships.” Mingi shrugged.

“I agree, there’s no life without hardships. But parents feel the... need? The purpose... To protect their children from as much hardship as possible.” You tried to reason.

“What about Dean sunbaenim?” Mingi asked.

“Oh, he’s just a friend. Honestly, Hongjoong and Seonghwa are more of my parents than my real parents, or older brothers. Hyuk and I are friends but he doesn’t know much about me, personally.” You explained.

“I don’t mean anything insulting when I ask this or rather, I don’t know how to ask this but... doesn’t it get lonely?”

“After so long, I think I’ve internalised it. I throw myself into work.” You said.

“But not having someone to talk to or share your bad days with... It takes a toll on someone... I can’t imagine having to just always keep it in...” Mingi frowned. You turned to him, eyes widening.

“Why are you crying?” You asked softly, reaching out to cup his cheeks and wipe his tears.

“Ah, I don’t know! Sorry.” He pulled back in embarrassment. He turned away and wiped his face with the sleeves of his sweater.

“It’s okay. I think Ateez has helped me be more open with my emotions. I’m learning to depend on people, thanks to you guys. So I don’t have to keep everything in anymore when I have all of you.” You smiled crookedly. Mingi laughed through his crying.

“Mings, don’t cry! Really, my life isn’t that tragic.” You slapped his arm. Reaching over, you hugged him tightly. Mingi slowly put his arms around your waist to hug you back, his actions full of hesitation.

Mingi felt you bunch the material of his sweater in your fists to keep yourself stable. You were trying not to let your emotions get the best of you.

“We should go to bed before Hongjoong kills us for being late.” You giggled. Mingi nodded but waited for you to break the hug first. You kept your smile but your eyes were glassy.

“Please don’t tell anyone I cried.” Mingi chuckled, trying to make the atmosphere more lighthearted.

“Whatever we share here is always a secret, right?” You nudged him. He nodded, knowing you were referring to you revealing your face to him.

“Let’s go.” You grabbed your empty milk container and threw it away.

“Goodnight, Mings.”

“Goodnight, Indigo.” He smiled softly, watching you disappear into your room before going to his. As he quietly slipped into his shared bed with Yunho, Mingi felt a warmth in his chest. For some reason, he found it a lot easier to fall asleep than at the start of the night. His mind was at ease and his heart wasn’t racing, he felt relaxed.

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tightwadspoonies · 1 month

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I am allergic to all nightshades (tomato, potato, peppers, eggplant) as well as shellfish. I'm also physically disabled, so standing at the stove or counter for long periods of time is painful. My food options are so limited as a result, and I end up relying on frozen foods more than I'd like. Any ideas?

Trail mix: Lots of things can be purchased in pre-sized pieces from bulk stores and mixed in zipper bags. I recommend dried fruit or berries without added sugar, seeds (pumpkin, sunflower, etc..), nuts, and puffed grain or cereal pieces. Making your own mix is usually a healthier and more customizable option than buying pre-made, so you can expand it out to a meal or just eat as a snack.

Meal shakes- Combine a regular smoothie recipe with some heavy cream or nut butter for more calories. These are much easier to clean up after if you use a stick blender and rinse it off immediately.

The following recipes minimize prep, or allow prep to be done at a different time than the meal will be consumed:

Sheet pan meals: Cut pieces of 2 different vegetables (sweet potato, onion, broccoli, green beans, cauliflower, etc...) and a meat (chicken, sausage links, beef, pork, etc...) into 1-inch cubes, toss in oil of choice with spices of choice (I like garlic, onion, salt, and black pepper), lay on a sheet pan, and bake until the meat is cooked through (30-45mins at 350F).

The chopping can be done seated and/or done ahead on a good day (or even purchased pre-cut at some supermarkets) and frozen (lay on a baking tray in the freezer for an hour, then put in a zipper bag) for a quick meal on a bad day. You can cut down on dishes by lining the pan you freeze or cook with in parchment paper.

Instant Pot or slow cooker meals: Put some meat, roughly chopped onions, spices of choice, oil of choice, and broth in a slow cooker or instant pot, set to appropriate settings and wait.

Make rice or other starch ahead of time and freeze in portions. Then all you have to do is microwave it to go with a sheet pan dinner or instant pot dinner.

Non-nightshade sauces can be tricky, but here is a relatively easy one that doesn't require sautee-ing. It does require an instant pot or slow cooker and blender or immersion blender.

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#health #diy #food

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najia-cooks · 1 year

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[ID: Five large, enclosed bao piled on a plate. The topmost bao has been opened to show a bread-like dough texture and a vegetable filling. The bao are garnished with chopped chives. End ID]

Bánh bao chay (Vietnamese vegetable dumplings)

Bánh bao are an iteration on the Chinese da bao (大包) brought to Vietnam by Cantonese immigrants. Like da bao, bánh bao are commonly filled with some combination of minced meat, Chinese sausage, and hard-boiled eggs; however, some versions of bánh bao are also made with Vietnamese vegetables, herbs, and flavorings. Vegetarian bánh bao (bánh bao chay) may have no filling, a filling consisting of a variety of vegetables, or a filling of sweetened beans or sweet potato.

This recipe combines Vietnamese vegetables, herbs, spices, and sauces with Vietnamese meat substitutes to make a well-rounded filling that's equal parts umami and fresh. The yeasted, enriched dough is tasty, fluffy, and light, but still has enough structure to hold up against the filling.

Recipe under the cut!

Patreon | Tip jar

Makes 16-20; serves 6.

Ingredients:

For the dough:

4 cups + 2 Tbsp (500g) all-purpose flour

2 tsp (7g) active dry yeast

7 Tbsp (90g) granulated sugar

1/2 tsp salt

2 tsp (10g) baking powder (optional)

2 Tbsp (16g) cornstarch (optional)

1 - 1 1/4 cup (135-295 mL) lukewarm soy or oat milk, or water

1 Tbsp cooking oil

The basic components of this dough are flour, yeast, sugar, salt, oil, and milk. The baking powder is added to help with leavening; the cornstarch works to create a light, fluffy dough that will not become soggy when filling is added.

For the filling:

1 large carrot (100g)

4-inch piece (120g) cassava root / yuca

1 cup (100g) shiitake or wood-ear mushrooms, diced

4 large pieces (50g) sườn non chay, or 1/2 cup diced or crumbled chả lụa chay

1/2 cup water + 1/2 tsp vegetarian 'chicken' broth concentrate (optional)

50g tofu skin (đậu hủ ky)

1 red onion, minced

5 cloves garlic, chopped

4-5 chives or scallions, finely chopped

1 tsp freshly ground black pepper

1/2 tsp sugar, or to taste

1/2 tsp salt, or to taste

2 tsp bột nêm chay, ground to a powder (optional)

1 1/2 tsp fermented bean paste + 1/2 tsp light soy sauce (or 2 tsp vegetarian fish sauce)

2 tsp vegetarian oyster sauce

1/4 cup soybean oil, peanut oil, or other cooking oil, divided

Sườn non chay (roughly, “vegetarian ribs”) is a meat replacement made of textured soy protein. It may be found in bags online or in the pantry / dried goods section at your local Asian grocery store—the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” Most sườn non chay are large and pale in color, but they sometimes come in "beef" or "pork" styles—the difference is not the flavoring but rather the size, shape, and coloring of the pieces. In my experience, the "beef" ones are more darkly colored, and both "beef" and "pork" styles are smaller in size and thinner in shape than the non-specific ones, which I often use to replace chicken.

Chả lụa chay is a vegetarian version of a Vietnamese pork sausage. It can be found in the form of a large loaf in the refrigerator section of a Vietnamese or Asian grocery store. It will be labelled "chả lụa chay" or "gio lụa chay," as well as "vegetarian pork roll," "wheat meat," or "vegetarian food."

Đậu hủ ky, or tofu skin, is prepared by taking the film off of a batch of tofu as it sets. Tofu skin may be purchased fresh or dried, in sheets or in sticks: for the purposes of this recipe, any kind will work! Chinese tofu skin produced for sale abroad may be labelled "dried beancurd sticks."

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian ("chay") versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

Fish sauce and oyster sauce are common inclusions in pork fillings for bánh bao but are often simply omitted from vegetarian ones. I've used vegetarian substitutes for these ingredients—if you don't have vegetarian imitation fish or oyster sauce, just increase the amount of salt, sugar, and bột nêm to taste.

Instructions:

For the dough:

1. Heat 1 cup (135mL) non-dairy milk to lukewarm in a saucepan or in the microwave. Stir in the yeast to dissolve. if you’re not sure your yeast is alive, proof it by allowing to stand for 10 minutes—it should foam.

2. Add the baking powder, sugar, and salt and whisk to dissolve.

3. In a large bowl, whisk together flour and cornstarch. Pour in the milk mixture and mix well to combine. Add additional milk 1 tsp at a time if it remains too dry to combine. The dough should be slightly tacky but not sticky.

3. Add oil and knead by hand until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap and allow to rise in a warm place for about 3 hours until doubled in size. If you live in a cold climate and don't have a proofing drawer, heat your oven on the lowest setting for a few minutes, turn it off, and then proof the dough in the oven.

For the filling:

1. Prepare the proteins. Soak the tofu skin (if you're using dried) and sườn non chay in cool water for about half an hour until rehydrated (or simmer them for a shorter amount of time). They are fully hydrated once flexible and a couple shades lighter. Gently squeeze the water out. Dice tofu skin; rip sườn non chay into small pieces lengthwise and then dice widthwise.

2. Prepare the vegetables. Peel cassava root and carrot. Cut both into a fine julienne, or grate them. Dice the mushrooms; mince the red onion; chop the garlic.

3. Cook the filling. Heat oil in a large skillet on medium. Add the garlic and sauté until fragrant.

4. Add the red onion and continue to sauté until fragrant and slightly softened. Add black pepper, bột nêm, and salt and allow to cook another 30 seconds.

5. Add carrot, cassava, mushrooms, chả lụa chay (if using), and tofu skin and stir to combine. Reduce heat to low and cook, stirring often, until tender. Remove from pan.

6. If using sườn non chay: in the same pan, fry sườn non chay in 3 Tbsp of cooking oil on medium until they’ve absorbed the oil. Whisk 'chicken' stock concentrate into a small amount of hot water, then add the stock into the pan. Cook until mostly dry.

Soaking in water, deep frying in oil, then simmering in a flavored broth is the typical Vietnamese preparation of sườn non chay. The simmering in stock could potentially be skipped if you're including vegetarian oyster and/or fish sauce, but personally I find that dried soy products benefit from being soaked or simmered in something other than water.

7. Mix sườn non chay in with other filling ingredients, salt, sugar, sauces, and chives.

To assemble:

1. Turn dough out from its proofing bowl and gently divide into two even parts. Cover the half you're not using and gently roll the other out into a log of even width. Use a dough cutter or sharp knife to divide the log into 8 or 10 even pieces.

2. Place each disc of dough on its side and roll it out into a circle about 5" (13cm) in diameter. The edges of the circle should be much thinner than the center, since the edges will be bundled up and folded together.

3. The folding method is the same as for baozi and momos. Hold a wrapper in the palm of your non-dominant hand and add a couple tablespoons of filling (if you’re not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. Remove your thumb and make one last fold to close the bao. Pinch firmly at the place where all the pleats come together (where the drawstring would be if it were a drawstring pouch) and give a small twist to seal.

4. Set each finished bao on a small square of parchment paper on a baking sheet or in a steamer and lightly cover with plastic wrap or a light kitchen towel. Continue folding until you have formed all of the bao.

To steam:

1. Place a bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you've added baking powder to your dough, you may add a splash of vinegar to the water to help neutralise the dough's pH and combat yellowing of the dough.

If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings. Carefully place the bao, along with their parchment paper squares, into the steamer, leaving an inch or so between each one. They will expand as they steam!

If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings, with their parchment paper squares, on a plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

2. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for about 8 minutes, until the dough is tender and cooked through. Keep finished bao warm in a covered casserole dish in an oven on low while you steam the others.

#vegetarian recipes #recipes #vegan recipes #Vietnamese #dumplings #carrots #cassava root #tofu skin #mushrooms #sườn non chay #chả lụa chay #fish sauce #chives

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auckie · 1 month

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Ok no actually I wanna hear your Trader Joe’s opinions I’m really into the orange strawberry banana juice, the bruschetta sauce, the cranberry lime juice sparkling water and cinnamon schoolbook cookies

You and I agree on the CLSW (cranlime sparkling), haven’t tried the others but I’ll look into them. The normal lime one is also amazing on its own, as well as a mixer for both alcoholic and non alcoholic drinks. Summer must!

There’s so much shit I’m obsessed with, I’ll try and list the most important ones

English crumpets

Mango kefir

Brown sugar oat creamer

Chocolate oat milk

Simpler wines brand sparkling white canned wine

Pfeffernüsse

Chocolate babka

Brioche sliced bread

Danish Kringle

Pinks and whites shortbread cookies

Joe Joe’s gluten free classic Oreo knock off cookie

Madras lentils (boxed kind is good too)

Canned giant baked beans in tomato sauce

The non joes brand oat milk coffee and kombucha but you can get those anywhere

Their candles, two in one grapefruit mint hair wash (I despise two in one products but this one doesn’t foam and is more of a cleansing conditioner I use in between shampoo and regular conditionings), and many other non food items. I’ve bought their towels, seasonal decor (usually those felt garlands), face lotions and oils. Loved all of them. Usually I only restock on the lotion, hand soap, and lavender laundry bags. Their detergent is nice tho, and I’ve also gotten their wool laundry balls but you really only ever gotta buy them like once. They also usually have pretty cute cards at the checkout! I like their cheaper flowers too, but there’s also a lot of very cute seasonal items they carry that I just can’t justify buying bc of price (have you seen their felt sunflowers? So adorable)

Simpler times potato chips

Crispy Crunchy Champignon Mushroom Snack

Fruit leather bars

Dried orange rings

Lox (labeled as smoked salmon iirc)

Both their Tunisian and kalamata olive oil

Vodka sauce

Roasted red pepper and tomato canned soup

Canned vegetable soup

Gone bananas chocolate covered frozen bananas (gone berry crazy strawberries are good too but like a dollar or two more expensive)

Jasmine rice in the frozen isle

Lime popsicles

Steak and stout meat pie

Pastry Bites Feta Cheese & Caramelized Onions

Canned tuna*

*especially with the gluten free microwaveable mac n cheese (I’m not gluten free if you’ve noticed, I literally just prefer some of their gluten free products. Same with the oat milk. I’m not lactose free but I just really like it)

Most of the frozen wontons I’ve tried

Chimichurri rice (goes great with the aforementioned roasted red pepper box soup, and chopped onions, green peppers, and spinach cooked in a wok)

Chicken sausage

Butternut squash gnocchi, iirc the potato gnocchi is good too

Most of their dried pastas

Almond and chocolate filled frozen croissants

The bars of chocolate you find at the check out that come in packs of threes

The weird meat sticks at the checkout too

Frozen hashbrowns

For whatever reason, their frozen green beans and asparagus is so much better than other generic brands I’ve tried

Any of the canned olives but esp the kalamata

Sun dried tomatoes

The produce is okay, a little pricey but they had brown Mexican tomatoes once that fucked hard. The herbs trustworthy too but really where is it not

Any of their chocolate covered nuts

Their fucked up chocolate covered chips, sometimes found in their snack mixes

Peanut butter pretzel snacks

Their dried seaweed isn’t my fav, but it’s not bad. I think it’s overpriced tho but tbf I usually get huuuge, less flavored packs from Costco

Pine nuts but good Gd are they expensive

They have cute, weird heirloom hybrid squashes during the fall a lot too that are pretty tasty

Things I’ve gotten from there that I hated? I didn’t like their orange chicken, ANY of the cereals I’ve gotten from there oddly enough, their pecorino Romano only comes grated and mixed iirc and I didn’t care for it. Some of their beers have made me scowl but also those are all random brands. But their wine (yes, even SHAW. But shoutout to coco bon red blend and blue fin moscato RIP!) has never does me wrong…except for any other flavor of the simpler wines canned ones. I can only do the sparkling white and literally no else I've forced to drink it has liked it! some of their salads have done me wrong. the canned chickpeas and dolmas were off. and some of their pricy juice mixes left me a bit disappointed.

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coughloop · 1 year

Note

tell us about your diner style breakfast. hash browns? sausage or bacon? inquiring minds need to know.

Just because I want to tall about my potato technique i will share this with you all NOT because you asked:

Simple good as hell diner breakfast for 2, including a meat, 2 eggs, potatoes and toast:

Meat:

Preheat oven to 400, evenly place 6 breakfast sausages on tin foil and bake for 10 minutes, flip and cook for another 5, turn on broiler cool for another 3, remove.

Preheat oven to 375, place 6-8 straps of bacon on tinfoil, cook for 7-9 minutes a side depending on preferred crisp level

Eggs:

Add butter to medium sized non stick pan, on 3/10 heat. Crack four eggs evenly around without breaking yolks, sprinkle evenly with salt, pepper, cayenne and paprika. Cover and let the steam cook the top of the eggs. Remove from heat once the whites have solidified and the yolks are still runny

Potatoes:

Peel one medium sized Russet potato, cut into bite sized pieces whatever that means to you, put in a non stick pan large enough that they can rest in one even layer. To the pan add ~0.75L of low sodium chicken stock or enough to cover the potato bites until they're almost almost submerged. Sprinkle salt overtop like youre seasoning water for pasta. Turn your stove to high heat and being to a boil. Once it begins to bubble turn the heat down like 2 notches and boil UNCOVERED for 5-8 minutes until potatoes are fork tender. Remove from heat and strain to remove any remaining stock (though most should have already evaporated away) and swirl the boiled potato chunks around in the strainer to rough up the edges and increase the potatoes surface area (better for catching seasoning you add at the end.

VERY IMPORTANT STEP: WASH THE PAN

If you don't at least rinse it before the next part all the starch in the residual stock left coating the pan WILL burn onto and create a layer of burnt potato crust and your homefries so they won't cook properly AND it'll be a bitch to clan off later. DO NOT SKIP THIS

Once your pan is washed and dried and your potatoes roughened up, place the pan back on medium heat and add olive oil and butter, enough to cover the bottom of the pan and allow the butter to melt. Add the potatoes to the hot butter and oil and stir to coat it, sprinkle in a bit of kosher salt, mix it all up again and spread until the potatoes are sitting in an even layer.

This is the point that instincts will have to guide you and I don't think i can give a step by step instruction. Your basically trying to evenly brown each side of the potato bites as much as possible without overcooking the inside or burning the outside. My general strategy is to let it it cook undisturbed until it feels like it's time to stir then giving them a toss to see if they are unsticking from the pan and repeating this process until they look like they're cooked just a tiny bit less than I want them to be, could take 4 minutes, could take ten, I still don't have a consistent method for this part down. Once they are just about ready, cut the heat and sprinkle in pepper, onion powder, garlic powder, and paprika (thanks chef john). Mix it all up (AGAIN: OFF HEAT) and serve!

Toast:

Toast that shit .

NOW SERVE

202 notes · View notes

slocumjoe · 1 year

Note

could i get your take on what the companions (or just my favorite boy X6's) top 10 fave candies/foods would be in a modern AU?

anon you are in luck, because I am constantly thinking about the diets and eating habits of my blorbos

The numbered list isn't in any particular order, it's just so I don't have to manually count each point

What the companions would eat if not in a post apocalypse

Cait; Wouldn't have a taste for fancier cuisine. Eats more...hick-ish. I can say that because I was a hick with this kind of diet, growing up. Has a taste for filling, cheap, low-effort food...think lots of fast food, but "healthier" fast food. Like Chipotle, Panera, etc. Can cook, doesn't often, but will if she has a craving. Savory or tart tastes. She tends to eat lighter than you'd expect.

Blueberry brownie anything, favors dark chocolate in general

Submarine sandwiches, anything with pickles

Key lime pie

Salt and vinegar chips and thinks critics of such chips are cowards

Peach Redbull, any energy drinks though

Storebought hummus and Doritos, has been seen eating hummus with just a spoon though

Blueberry bread pudding. Simple to make, fun to eat, very comforting. Buys her bread already stale from a local bakery, has a guy to hook her up with the old shit

Seafood chowder

Sausages in any capacity. Jerky sticks, breakfast sausage, etc. Loves chorizo.

Honey buns from the gas station

Curie; Health nut, she eats like every influencer claims they eat like. Only, Curie actually eats like that. Lots of fresh foods and whole grains, little red meat. However, Curie makes a point to have foods that other health nuts would condemn, thinks its really important to not label any food as "bad." So, she balances between health nut and normal person. Her taste leans toward bright and/or sweet. Dislikes red meat.

Salmon breakfast wraps

Tropical fruit smoothies, eats so much pineapple

Iced tea, favors raspberry. Never seen without an iced tea of some kind

Halibut tacos, likes red cabbage and a fuck ton of lemon on it. Soft shells all the way

Bananas foster

Whipped brie dip, eats it with anything but loves it on apples, basically dessert

Lemon pepper grilled chicken and rice

So many salads, loves that you can just throw shit in a bowl and call it a recipe. Likes strawberries and almonds

Lemon poppyseed muffins

Shrimp and bitter melon stir fry

Danse; mixed bag. One on hand, small town diner tastes. Simple, cheap, good ol' American food. On the other, he's doomed to be a soldier in every universe he's in, so...maybe he picks up some tastes and dishes from places he's toured. Gets a weird pallate that shoots in all directions and makes you wonder what it's like in that thick skull. One day he's a good American boy with pancakes and steak, the next he's eating cake mix dry and drinking tahini from a flask.

Anything BBQ, but a pulled pork devotee

Hot coffee so heavily creamed and sugars it looks like milk. He likes the twix combo of chocolate, shortbread, and caramel flavors

Prepackaged baked goods a la Hostess, fucks up little Debbie oatmeal cookies

Apple and pecan pie

Menemen—Turkish dish, scrambled eggs with tomatoes, bell peppers, spices to taste, and (controversially) onions. Adds sausage and cheese, eats it with a fork or spoon (its meant to be eaten with bread)

Khachapuri—Georgian cheesy bread with egg. Eats with a knife and fork. (its meant to be eaten with the bread crust)

Smores pop tarts

Beef and potato stew

Rice bowl with fried egg and avocado, bonus points if it has bacon

Straight cookie dough/brownie/cake batter, usually when he's black out drunk and cannot shame himself out of eating raw egg products.

Deacon; Very childhood comfort food. Y'know, things you had as a kid, but probably grew out of a bit? Eats out of gas stations/takeout frequently. Very open flavor pallete, has tried everything he's had the chance to. Likes one-handed food, stuff you can have the other hand free for. Doesn’t really have a 'theme', has broad horizons for his diet. Likes lighter, mild flavors, though. He eats lightly and on the go a lot.

Hot/corn dogs, taste in hot dog toppings varies

Egg salad sandwiches

French fries and vanilla ice cream, classic combo

Mango sticky rice

Cornbread with any accompaniments. Likes honey or chili, thinks if you have a drink with cornbread, you ain't a real cornhead

Penne alla vodka

Cucumber salad. This could mean a salad with cucumbers, that trending Asian recipe where you cut the cumber so its springy, or eating a cucumber like a hotdog.

Fried mushrooms

Usually just drinks water but will have gator/powerade when he's working. Likes purple flavor

Captain crunch cereal, loves all cereal though. Prefers the kibble stuff to the berries. Starts philosophical debates about the morality of Trix commercials vs Lucky Charms commercials

Gage; His favorite foods reflect his upbringing. Coastal swamp cuisine, cheap and made in bulk. Take Danse's pallate and hyperlocalize it, and then lower the budget by a good amount. Things he grew up eating. Would gradually replace his favorites with pricier, 'less embarrassing' dishes, distances himself from his origins. However, takes care to not looked too loaded. Smokey and savory flavors are his thing, likes more spice than people expect.

Doberge cake, which is layered with pudding, often half-chocolate and half-lemon

Red beans and rice, with stewed pork if they could afford it

Blackened fish of any kind, liked it with cilantro-lime rice

Steak with potatoes and/or eggs

Chronic iced tea drinker like Curie, though he prefers the bitter kinds

Scallops

Brussels sprouts defender and will fight for their honor

Peaches

Was introduced to curry during a business meeting/outing. Could drink that shit from a glass, has it with potatoes and porkchops.

Lobster anything. This is one of those 'less embarresing' things, but he genuinely enjoys a good lobster roll. Even if he prefers a freshly-caught lobster bisque. Again, something he had growing up, something he pushes away.

Hancock; Similar to Deacon, but favors fatty, greasy food. No, it's not the drugs, that's just his metabolism. He's a skinny twink, always starving, can never put on weight. Eats as much as Danse, who is a big guy and needs more calories than most. He's really into street food and foreign dishes, won't eat at a restaurant if they speak fluent English or have good customer service. IYKYK. Very comfort food heavy, lots of "this would slap with Netflix at 2 am"

A classic oxtail, mac and cheese, and collard green take out combo

Any and all American-chinese take out, usually gets eggplant tofu with chow mein and cream cheese rangoons

"Walking tacos", those things where you open a small bag of chips and dump White People taco makings in. Probably just tips the whole thing into his mouth

Yakitori, Japanese chicken skewers, popular bar food

Bloody Mary cocktails

Pizza, will fight for the honor of pineapple. Would really be into how Brazil does pizza

Frozen yogurt and ice cream, piles with toppings

Breakfast sandwiches or wraps. Egg, meat, cheese, doesn't matter the time nor specifics.

Jam donuts, loves cherry fillings

Puppy chow/muddy buddies, chex cereal covered in chocolate and powdered sugar. Eats his weight in them if not careful

MacCready; forces himself to learn how to cook for Duncan's sake, but for himself...good God. It's horrible. Eats like garbage. Would never drink water if not to set an example. Take out, frozen food, so much candy and soda. After Duncan, broadens his horizons. Finds he really likes soups. Just throw shit in a pot and it works. Eats on a budget, so that's a life-saver. Doesn't have a preferred flavor pallete, aside from his love of candy.

Meat lover's pizza. Thinks pineapple has no place on pizza

Used to drink Mountain Dew and diet coke, replaced it with iced teas and more organic fruit juices for the sake of his teeth

Chicken soup, either from a can, or homemade. Either way, slaps. If homemade, blends veggies for a hidden veggie stock. For him, Duncan is a lot better at eating veggies, MacCready needs to trick himself.

Sour rainbow ropes

Cookie crisp cereal, thinks whoever came up with it deserved the sloppiest head. Incredible design, no notes

Cheese and sour cream chips

Famous Amos cookies

Eggo waffles

Gnocchi is God to him. Its superior to all noodles and makes your Shit In The Fridge soup 1000 times better.

Rice pudding is cheap, easy, and a surprisingly efficient sweet-tooth satisfier. Makes it with pumpkin spice mix or chocolate.

Nick; Home-cooked meals all the way. Could kill himself with cheese and die happy. Lots of easy meals and snacking so he can keep working, but will treat himself to a nice, hard-earned dinner when he has the time and energy. Likes himself the smokey, the fresh, or the sour. Probably knows all the best sub shops in the city, probably in a turf war with regulars of rival shops. Jewish delicatessens are like church to him.

Lasanga. Most of his freezer space is lasagna. Eats so much of it. He's lactose intolerant. It hurts but it hurts so good

Latkes. Fried potato things, kind of like hashbrowns, except the potato is mashed/ground instead of grated. And yes. Also pastrami. But those little potato bitches...mmmph.

Red velvet muffins with cream cheese frosting.

Fried cheese in any capacity

A prosciutto, arugula, brie, and fig sandwich

Pickled pearl onions

Cobb salad

Black coffee. Temp doesn't matter, because he's going to forget it until its room temp.

Has been known to enter fugue states and consume an absurd amount of Chicago style hot dogs

Scones or just plain bread with butter and jams

Piper; Broke college student trying to make it as a reporter. Her tastebuds are fucked, they salivate not for flavor, or texture, but for those good, good low prices. Piper's diet is almost entirely snackfood or takeout. If she ever cooks, it's for Nat. But when taking care of just herself, Piper eats from a box or bag. When she does cook, it's very simple meals. Loves her carbs and her fruit flavors

Chicken Ramen with canned chicken and frozen broccoli chucked in. Also makes this for Nat

Hot cheetos, eats with chopsticks

Spaghetti and meatballs

Fruit smoothies/smoothie bowls, blends in veggies as well for the nutrition

Coka cola and anything from Fanta, loves fruit sodas

Anything carbs and I mean that. Eats a lot of bread, pasta, cakes, potatoes...they're the sweetheart of anyone on a budget.

Buffalo cauliflower, likes it more than Buffalo chicken

Chewing gum. Fruit flavors only, hates mint gum. Likes mint elsewhere, just not in gum.

Nickle-nips and other "jelly/juice in a wax package" candies. Likes the charm of it, also, free chewing wax

Suckers/lollipops, big on hard candy in general but the stick satisfies her smoking habit.

Preston; A mix of easy depression/bulk meals and dishes from his childhood. Lots of spices, cooks with a lot of straight peppers. Tends to eat his food 'raw', not made into a dish. Again, easy and quick to eat. Also tends to buy pre-prepared stuff for the same reason, buys more fruits and veggies and just eats them straight. Doesn't care about eating healthy, he just lacks energy to cook most days.

I have no choice to explain this as it has no name. Casserole dish, layer of mashed potatoes, layer of shredded or chunked chicken, layer of white breakfast gravy or brown poultry gravy, top with drop biscuits. It's buttery, its savory, it is white as snow. Easy, cheap, one ladlefull is dinner. You'll get a few meals out of it, and it's so filling you have like, five minutes before you're stuffed. I call it gut-glue.

Dirty rice

Eggs scrambled with spinach

Jollof/jambalaya

Veggies and hummus or ranch

Various fruits and berries such as grapes, cherries, blackberries, and oranges

Shakshouka, eggs poached in spicy tomato sauce and eaten with bread

Chicken biscuits, crackers dusted with, like, chicken bouillon? They taste like a chicken Ramen packet sneezed on a ritz

Slurpees/Icees/those syruped gas station ice drinks

Straight peppers, eats bell peppers like apples. Eats pickled jalapeños and scotch bonnets to feel something. Drinks the liquid in pickle jars instead of alcohol, or mixes it with gelatin and makes pickle jello.

X6-88; Pretensious rich asshole who eats like it. He rarely cooks for himself, probably has a personal chef or something. Maybe his work has their own restaurants, like Google. Eats mostly vegetables, but his favorite foods skew from "Dubai Influencer" to "12 year old who earned too much lawn mowing money and was let loose in a convenience store." So much sugar. Willy Wonka's factory is his idea of heaven and until it exists, he's an atheist.

Raw meats. Steak and tuna tartar, sashimi, and sushi

Braised duck with cherries

Nduja, a spicy pork sausage spread, has it with flatbreads

Oysters. Eats them all fancy in public, eats them from a tin with doritos at home

Anything from Hostess, Little Debbie, those brands. Fucking anything. However, would kill a man for any kind of Swiss roll

Chocolate milk

Gummies, very picky with brands, hates the harder kinds like Haribo. Wants his gummies soft as a marshmellow

Cadbury eggs

Milano dark chocolate cookies

Gushers

#fallout 4 #fo4 #paladin danse #preston garvey #nick valentine #piper wright #x6-88 #robert joseph maccready #companions react #porter gage

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vidaamour · 1 year

Text

Vegan/Vegetarian shopping list:

Pre Made salad bags (it’s a lot cheaper to just buy bagged salad and add to it, then buying a bunch of ingredients that will go bad if not used)

Make a list of fruits and vegetables that you like and get them (some times if you get the funky shaped ones you get a few cents off, even if you don’t that stops the funky shaped produce from being tossed)

Nut butters (most almond and peanut butters are vegan, jelly and Jams aren’t because they’re made with gelatin)

Bread, check the ingredients because a lot of breads are accidentally vegan/vegetarian ( Vegetarian/Vegan (link) Sandwiches will be your best friend)

Pasta (like bread a lot of pasta is accidentally vegan, CHECK THE INGREDIENTS)

Rice and beans are some of the cheapest things to buy, buy them dry and you can have them for a while in your pantry

Google vegan ramen, (if you’re like me and love spicy ramen then you’ll be happy to know Samyang 2x spicy hot chicken flavor Ramen in the red pack is VEGAN they use artificial chicken flavor rather then animal products. Vegan Kimchi regular and spicy is a lot easier to find then you may think just look for ones without fish sauce and shrimp)

Tofu (tofu is very versatile and it’s great source of vegan/vegetarian protein made from soy, it takes flavor beautifully and it’s relatively cheap firm/extra firm is best)

Cheese (there are so many vegan cheese options, for grated parmigiana follow your heart has both grated and shredded, Violife has a block. Violife has the best shredded substitutes, and singles. Daiya is a little weird in my opinion however they’re cheddar dairy free Mac and cheese is amazing (you just gotta use different pasta then it comes with)

Meat substitutes ( We’ve come a long way with decent vegan meat substitutes, beyond meat makes a whole variety of plant based meat substitutes that are very tasty especially if you’re still craving that meaty texture. Impossible meat substitutes also has amazing plant based meat substitutes, Impossible also has vegan chicken nuggets that tastes like McDonald’s and even have dino shaped ones. Light life has everything from vegan sausage crumbles to Bacon, the vegan bacon and hot dogs are amazing)

Eggs (just egg and simply egg are planted based substitutes for eggs, they’re liquid like an egg beater but can be used in place of eggs from a scramble to a baking ingredient)

Dairy (Vegan milk/coffee creamer you got options coconut, almond, soy, oat, pea protein. Pick what you like best. Personally California farms Oat milk in original and California farms oat vanilla creamer are my favorites. I’ll throw cream cheese and Yogurt in here as well Kite Hill regular and Strawberry cream cheese are my favorite, Kite Hill blue berry, and Strawberry vegan yogurt are my favorite. MIYOKO’S vegan butter)

Snacks (Lenny and Larry’s plant based chocolate chip cookies, Spudsy sweet potato puffs they have a million different flavors I like the hot fries. Vegan rob’s dragon puffs these are the vegan equivalent to hot Cheeto puffs but without the red dye 40. Vegan rob’s also has cheese puffs)

Sauces (Anne’s goddess dressing is very tangy, Diaya blue cheese and Caesar dressings are amazing, can be thick though, they also have ranch but I got a vegan homemade ranch recipe. Hot sauce, Franks, Cholula, Tabasco, and Tapatío are vegan. Ketchup& mustard are vegan. Hellmans and follow your heart have vegan mayonnaise,Sir Kingston’s and Follow your heart also have chipotle Mayo. Follow your heart also has vegan sour cream)

Seasonings (seasons you should have in your cabinet click here, the dollar tree sells all these for a dollar and most grocery stores sell adobo)

#HTFDICTIBASVV #vegan #vegetarian #plant based #vegan recipes #vegetarian recipes #low cost cooking #recipes #witchtok #baby witch #pagan witch #witchblr #witchcraft #witch #witch community #witches #witchythings #cottage witch

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definegodliness · 7 months

Text

Experimental cooking: an example

We had leftover oyster mushrooms. This is where it escalated. We had had potatoes, pasta, rice, and couscous, and, because I love to change things up, now I wanted noodles. Quinoa had been fine too, but we had leftover oyster mushrooms... so...

First I baked some sesame seeds. Then I made a spice-mix: pepper, salt, chili powder, paprika powder, five spice. Quantities to taste… some in moderation; five spice is potent. That, I added to some ground beef with an egg, and bread-crumbs till moist yet malleable.

Meanwhile the sesame seed skillet was still hot, so I tossed some vine tomatoes in and let them dry fry. I would've used the oven but I was too busy darting to and fro in the kitchen.

Experimental cooking is chaotic.

After I kneaded the ground beef into sausages, I seared them in a casserole, and when they were done all round I took them out of the pot. To rest, so they say.

Then, in those spice and meat infused juices I tossed a chopped onion, one minced clove of garlic, and shredded oyster mushrooms to soak up the flavours.

Oh! Meanwhile the Haricot Verts were cooking with two stalks of chopped celery I had lying around (celery takes too much time to cook until softened, stir frying, if you'd ask me... I cheated on that, because I was already frying garlic and mushrooms when I found out I had them).

So while that was boiling, I added two pointed peppers, chopped — or rather, sliced in all kinds of different sizes, for different textures — and added those to the mix in the (stir) frying pot.

Took the hari's and celery out after 10 minutes, while the rest had fried in the other pan, dumped the greens in a bowl to prevent them from cooking further.

Then, the magic happened with a teaspoon of Sambal Ulek, a glug of soy sauce, a big teaspoon of miso paste, and a tablespoon of Tahini. By this point I was dancing. Whistling songs. A splash of honey. And after some dashing and stir-frying, a last minute thumb-sized piece of ginger, grated.

Then, I reintroduced the beef sausages, along with the hari's and celery. Put the lid on the top and reduced the temperature to retaining / regaining heat.

I cooked the noodles with 3/4th of a beef stock cube I had lying around. 4 minutes. This was my cigarette break after darting around for the time, cooking. The kitchen was an utter mess.

Then, I threw it all together, except for the tomatoes (used as garnishing (umami bombs)).

Success.

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lathalea · 1 year

Note

good day my king, it’s jaybird again. i was wondering if you could share any recipes of bombur’s, namely one with potatoes and hearty protein (i know how dwarves favor a carnivorous diet). i’m in need of suggestions for an important dinner i am to cook for some dear friends of mine, and many reliable sources tell me how savory his cooking always is. i hope you’re having a restful day, it’s probably getting very cold around the mountain now. stay warm!

sincerely, jaybird

🍪

Dear Lady Jaybird,

It is a rare honour to receive your letter. I hope the raven I am sending to you with my reply arrives on time and in good health. During the last two weeks we have had three large snowstorms and only today the weather has cleared sufficiently to allow Rawk to travel. If you would be so kind as to ensure that he is warm, well-fed and sufficiently rested before he embarks on the return trip, I would be endlessly grateful.

As you can perhaps imagine, this has been a busy time for Bombur, but as soon as he heard that you are in search of a fitting meal for your friends, he provided me with one of his favourite recipes. He asks your forgiveness since he is not familiar with the units of measurement or volume you prefer nor is he aware of your food preferences or allergies (if any). Please feel free to adjust the recipe as you see fit.

Bombur’s Hearty Winter Casserole

INGREDIENTS 4.5 lbs /2 kgs potatoes 2.5 lbs/1 kg smoked sausage 0.7 lb/300 g smoked bacon 4 onions 4 carrots 0.9 lbs / 400 g green peas (canned green peas work well too) Shredded cheese of your choice (as much as you like) Salt, pepper

METHOD

1. Peel and boil the potatoes until they are still a bit hard. "We do not want them to turn into a mush!" Bombur says.

2. Peel and slice the carrots and onions. When the potatoes have cooled down, slice them too. The slices should not be too thin.

3. Grease a cast-iron pot (Bofur’s favourite!) or a casserole with oil. Preheat the oven to 350*F/180*C. You can also prepare it on a stovetop or over a fire if you happen to find yourself in wilderness. In that case, you can add half a cup of water at the end and cover the pot with a lid.

3. Slice the sausage and bacon and then fry until golden brown. Bombur says that a bit thicker slices work very well here.

4. Put a layer of smoked bacon on the bottom of the casserole.

5. The next layer should contain potato, carrot and onion slices on top of the bacon. Add some green peas. Season the layer with salt and pepper.

6. Layer the sausage on top of the vegetables.

7. Repeat layers as many times as you need.

8. Put a few slices of bacon on top as the last layer.

9. Bake for about 30 minutes.

10. Open the oven, sprinkle with shredded cheese.

11. Bake for around 15 minutes more or until the cheese melts nicely.

12. Time to eat!

Attached to this letter you will find a picture of this fine meal made by the talented Ori.

Both Bombur and I hope that you and your friends will find this meal to your liking!

Your humble servant,

👑 Thorin Oakenshield

#thorin's ask box #thorin oakenshield #bombur #recipe #casserole #cooking #middle earth #the hobbit #dwarven cookbook #thorin #thorin imagine #erebor #the hobbit imagine #cooking with bombur

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spooniechef · 11 months

Text

Smoky Sausage, Red Onion, and Sweet Potato Tray Bake (1 spoon)

Another one from “The Roasting Tin: Simple One Dish Dinners” by Rukmini Iyer. While this is a great book, largely because it gives you the appropriate times and temperatures for baking a whole bunch of things (meat, vegetables, fruit, etc) separate from recipes ... there are a couple of issues with it. The main one is that it tilts towards the ... exotic and occasionally costly, I guess is the best way to say it. Some of the recipes call for aniseed stars, or creme fraiche (though according to the Googling I’ve done, you can replace it with Philadelphia cream cheese depending on the recipe) or, like, figs. Not only are a lot of those things expensive anywhere you find them, in this country? It’s hard to find that kind of thing at all, what with various shortages. I mean, it depends on where you shop, but a lot of them aren’t the kind of thing where you can just pick up the last few bits at a smaller grocery store on the way home from work.

Currently I’m trying to focus on the recipes that you can make without breaking the budget or searching higher-end grocery stores for ingredients. Which brings me to today’s experiment - “smoky sausage, red onion, and sweet potato tray bake”. Now, I’d never actually cooked a sweet potato before, but I did know I liked them, so I figured I’d give it a shot and it worked out great. There’s very little that can make this easier to make, but I do have some flavour-related notes.

Here’s what you’ll need:

8-12 pork sausages (I used nine)

2-3 sweet potatoes (depending on size), cut into thick wedges

2 red onions, quartered

2-4 garlic cloves, grated or finely diced

4 teaspoons smoked paprika

Generous splash of olive oil

Salt and pepper to taste

Pretty simple, and was tasty enough with just this, but I probably would have added a little bit of crushed fresh thyme and oregano, just to kick it up another notch, and maybe a pinch of celery salt. But it’s a pretty versatile recipe, so I imagine you can season everything as you like.

Here’s what you do:

Preheat oven to 200C / 180C fan assist / gas mark 6 (390F / 355F fan assist)

Toss the sausages, sweet potato, onion, garlic, garlic, paprika and oil together in a baking dish or roasting pan, then spread along the bottom (it helps to have the veg in one layer and the sausages on top

Add salt and pepper to taste

Bake for 45-50 minutes or until sweet potatoes are cooked through

Serve immediately

It came out pretty well, even if I want to adjust the spices for my next attempt at it. Also, having a look through the book for other vegetables that take about the same time to cook as sweet potato, you could theoretically add cauliflower to add to the veg content a bit. For myself, I just threw together a salad and a vinaigrette.

I am going to get a lot of use out of this book, and I do highly recommend it. I just intend to work through it with a few to tweaking it for budgets of all kinds - most of them cost little in the spoons department, but cost heaps in the financial sense. This one, at least, is pretty budget-friendly ... though if you have gluten intolerance issues, be careful about your sausage. A lot of times they’ll fill out sausages with bread crumbs, so only get the ones that state point blank that they’re gluten free. They will be more expensive because they contain more actual meat, but better that than getting sick.

#The Spoonie Chef #recipes #meals

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artemisarticles · 6 months

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Getting Started

Clear the decks. Take everything out of your pantry, give it a hard look and decide what you can get rid of. Be ruthless. If you haven’t used it in a year, get rid of it.

Keep what looks and smells good. “Expiration,” “sell by,” and “best by” dates are not good guidelines. Some are determined by regulators, others by manufacturers, and almost all are arbitrary. Properly stored, some (unopened) ingredients, like canned fish, can last for years; others, like dried herbs, start declining in quality the moment they are sealed in a container.

Assess what remains. Then organize it according to the logic that makes sense to you: There’s no single best system. Your nut butters might be with the condiments, or the breakfast items, or the baking supplies.

Fill in the blanks with food that will make you a better cook. Each of the pantry lists below is a proposal, not a prescription. There’s no reason to stock black beans if you only like red. There’s no need to have everything here available at all times. You’ll know your pantry is well stocked for your purposes when most of the time, you need only add one or two fresh ingredients to cook one of our recipes from scratch. Or even better, none.

The Essential Pantry

The foundation layer for all three pantries, this is where everyone should start. There’s so much to be done with these basics. The rule here is stock your pantry mostly with what you’re confident using, and what you love to eat. You’ll turn to it again and again.

Oils and vinegars: Extra-virgin olive oil, neutral cooking oil (such as canola or grapeseed), red-wine vinegar, white vinegar or white-wine vinegar.

Cans and jars: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned). A good-tasting, simple tomato sauce can become a soup or a stew, or make a quick dinner with pasta or polenta.

Spices and dried herbs: Kosher salt, red-pepper flakes, ground cayenne, curry powder, bay leaves, black peppercorns, sweet paprika, ground cinnamon, ground cumin, garlic powder or granulated garlic, dried thyme and dried oregano. This selection will take you through everything from a basic beef stew to Saturday morning pancakes to Thanksgiving dinner.

Grains and starches: Long-grain white rice, one or two other grains (such as quinoa or farro), dry pasta (one long, one short and chunky), plain bread crumbs, crackers, canned beans (white beans, black beans and-or chickpeas), dry lentils.

Nuts and nut butters: Walnuts, almonds, roasted peanuts, peanut butter (smooth and crunchy).

Sweeteners: Honey, maple syrup, granulated sugar.

Preserves and pickles: Fruit jams and preserves, anchovies.

Condiments and sauces: Basic vinaigrette, mustard (yellow or Dijon), mayonnaise, ketchup, hot sauce, salsa, soy sauce.

Produce: Garlic, onions, all-purpose potatoes (such as Yukon Gold), lemons, shelf-stable tofu (Essential for vegetarians, Expanded for others).

Dairy: Eggs, unsalted butter, cheeses (Cheddar, Jack or Colby, Parmesan), milk or cream for cooking (not skim).

Freezer: Chicken parts, sausages, thick fish fillets, shrimp, thick-sliced bread (for toast), spinach (and other vegetables such as corn and peas), berries (and other fruit such as peaches and mango). Some fruits and vegetables take particularly well to freezing — and in most growing seasons, the quality is better than fresh. Frozen fruit is useful for baking and smoothies.

Baking: All-purpose flour, cornmeal, rolled oats, cornstarch, baking soda, baking powder, pure vanilla extract, light brown sugar, dark brown sugar, confectioners’ sugar, bittersweet baking chocolate, semisweet chocolate chips, raisins or another dried fruit, cocoa powder. With these ingredients on hand, thousands of cookies, brownies, cakes, muffins, quick breads and other sweets can be produced without a trip to the store.

The Expanded Pantry

For the cook who has a grasp of the basics, but wants to be able to stretch toward new options and flavors. Here, long-lasting, punchy ingredients like tahini, hoisin sauce, coconut milk, sherry vinegar and capers are stocked alongside classics: limes with lemons, jasmine rice as well as long-grain, almond butter in addition to peanut butter.

Oils and vinegars: Peanut oil, coconut oil, sesame oil, sherry or balsamic vinegar, apple-cider vinegar.

Cans and jars: Sardines, unsweetened coconut milk, whole Italian plum tomatoes, beef stock (box-packed tastes better than canned). Whole plum tomatoes are rarely called for in recipes, but they tend to be the ripest and best-quality fruit. They can be diced or crushed to use in a recipe — or drained and slow-roasted for an intense topping on omelets, salads, grain bowls or pizza.

Spices: Flaky salt, single-chile powders (such as ancho and pasilla), ground coriander, turmeric, smoked paprika, cardamom, za’atar, allspice, fennel seeds, dry mustard, garam masala (a basic Indian mix of warm spices), five-spice powder (a basic Chinese mix of spices), whole nutmegs.

Grains and starches: Rice noodles, basmati or jasmine rice, brown rice, panko bread crumbs, dry beans.

Nuts and nut butters: Almond butter, tahini, pecans.

Preserves and pickles: Olives (oil-cured and-or in brine), capers in brine. These ingredients, served with good bread and butter, make an elegant appetizer with wine, or everyday snack.

Condiments and sauces: Worcestershire sauce, hoisin, Thai red curry paste, fish sauce, anchovy paste, harissa.

Produce: Russet potatoes, carrots, celery, limes, ginger, avocados, parsley, cilantro, scallions, jalapeños. Keeping chiles, aromatics and herbs on hand gives you instant access to intensely fresh flavors, even for — maybe especially for — the simplest dishes you cook.

Dairy: Plain full-fat yogurt, more intense cheeses (pecorino, feta), salted butter.

Freezer: Pancetta, artichoke hearts, homemade stock, homemade bread crumbs, fresh pasta, vegetables (cauliflower, broccoli, cut and peeled winter squash, chopped onions), cooked grains. Prepared ingredients like chopped onions and cooked grains speed your route to dinner.

Baking: Cake flour, whole-wheat flour, dark baking chocolate, vanilla beans, almond extract, powdered gelatin, molasses, light corn syrup, buttermilk powder, active dry yeast.

The Expert Pantry

For the cook who likes taking global flavors, new methods and viral recipes for a spin. Here, the chiles get hotter, the chocolates darker and the cheeses funkier. These ingredients are just a fraction of what’s out there, but by stocking them, you will be able to cook almost any recipe you come across and experiment with creating your own.

Spices: Hot smoked paprika (pimentón), sumac, cumin seeds, coriander seeds, flaky dried chiles (such as Aleppo, Urfa or Maras), dried whole chiles (like ancho and arból), marjoram, dukkah, baharat, shichimi. Whether you stock spice mixes like baharat (a mix of warm spices used in the Middle East) or shichimi (a Japanese blend of ground chiles and sesame seeds) will depend on the global flavors that most appeal to you.

Grains and starches: Short-grain rice, dried pastas (bucatini, mezzi rigatoni or farfalle), spelt, pearl barley.

Nuts and nut butters: Pine nuts, hazelnuts, pumpkin seeds (pepitas), pistachios. Toasted nuts like these (not as everyday as almond and peanuts) are good in salads and granola, on roasted fish, or just with olives for a classic pre-dinner snack.

Preserves and pickles: Pickled hot peppers, cornichons, kimchi, preserved lemons, roasted chiles, horseradish, caperberries, dried sausages such as saucisson sec and chorizo. The intense flavors of pickled and salted ingredients can be a great pick-me-up for mild dishes. In cooking, you can often substitute a bit of preserved lemon for regular lemon, or use the brine from cornichons as part of the liquid in a recipe.

Condiments and sauces: Gochujang, mango chutney, miso, wasabi, dark soy sauce, Chinese oyster sauce, Asian chili bean pastes.

Produce: Shallots, fresh mint, fresh rosemary, lemongrass, fresh Serrano and Thai bird chiles, fresh bay leaves.

Dairy: Ghee, crème fraîche, aged cheeses (Gruyère, blue cheese). Ghee (Indian-style clarified butter) and crème fraîche can reach much higher temperatures than butter, yogurt and sour cream without burning or breaking, so they are useful in cooking.

Freezer: Edamame, curry leaves, makrut lime leaves, merguez (spicy lamb sausages from North Africa). Fragrant leaves like makrut lime and curry (not the spice mix, but an Indian tree with scented leaves) are much more powerful in frozen form than dried.

Baking: Bread flour, pectin, almond flour, tapioca pearls, rose and orange flower waters, gelatin sheets, black cocoa, currants, fresh yeast, sparkling sugar, pearl sugar, candied citrus rinds

Best Practices

Once you have your ingredients, remember that cooking will always create change and disorder. Cans of tomatoes may never match, spices may never live in matching containers, and your hot sauce collection may always try to take over the condiment shelf. But here are a few final thoughts on how to keep your pantry well stocked and well organized enough to be truly useful.

ORGANIZING TIPS

Cooks with different styles need different systems. Some people store the jam with the dried fruits and maple syrup; others associate it with peanut butter, mustard and mayonnaise. The best logic is your own, and it may take some time to figure that out.

If you can’t see it, you’re probably not going to use it. A storage space with more shelving is the most efficient configuration for ingredients. Drawers or slide-out shelves also help tremendously with visibility.

Store everything you can in clear containers. Airtight plastic ones are best, and available in many shapes, sizes, and systems. Rectangular shapes make the best use of space.

Keep a roll of painter’s tape and some permanent markers in a kitchen drawer. It’ll help you make quick labels.

MAXIMIZING INGREDIENTS

Be realistic about your habits. It’s great to clean and trim a week’s worth of vegetables at once — but if you’re not going to do that, buy smaller quantities.

Buy ground spices in the smallest quantities you can find (except for spices you use regularly). Specialty companies will ship as little as an ounce, about 3 tablespoons. You’ll save space and produce better, brighter flavors in your food.

Buy fresh herbs. Dried herbs used to be a pantry essential, but most start out with very little flavor and lose it quickly in storage. (A couple of exceptions are dried oregano and dried thyme.) Pick up fresh herbs when you need them for a particular recipe; it’s a better investment of money and storage space.

Buy heavy, shelf-stable ingredients like boxed broth and canned tomatoes in bulk; better yet, order them online to save time and irritation. Almost any delivery service or website will offer a better price on these items than a brick-and-mortar store.

Cooked ingredients are much easier to use up than raw ones. Whether you steam, boil, pan-fry or roast, cook anything in your refrigerator that looks tired. You can always use it in a salad, a grain bowl or a pasta.

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