#aleppo pepper flakes

[what-marsha-eats]

#brownie mix #gochugaru #sichuan chili flakes #aleppo pepper flakes #light brown sugar #chopped nuts #cream cheese #tahini #chili crisp #spicy sweet #sweet and spicy #brownies

[kfedup]

Huge thanks again to @hthrrloooo for responding to my desperate ask the other day. I wish I’d had the energy to actually make it that day, but I finally did yesterday, totally forgetting that it also needs to be chilled overnight to separate the fat.

I’m just back from the most aggravating dog walk ever, hangry, wiped out, and all snotty again from the cold air, and am sipping a mug of this pure medicine with minced fresh cilantro and I can feel it working on my battered immune system. I was too lazy to slice the chili pepper but gave the mug a dash of Aleppo pepper flakes

Here’s hoping it helps with my shitty attitude, too. I think next weekend I will do a big stockpot full of this and freeze containers to have on hand for whatever next garbage germ invades my worn out system. My ears are still completely fucked with constant tinnitus and feeling like they’re full of water. Methinks a bath and maybe some Mullein-Garlic Oil drops at bedtime. I really want a hot toddy but that’s a slippery slope I know I shouldn’t climb.

#nytcooking #nigella lawson #head cold #home remedies #i want pizza #and cake #and for someone to play with my hair and tell me all the things they love about knowing me #is that too much to ask

[morethansalad]

Vegan Tawa / Tepsi / Kurdish Eggplant Casserole

RECIPE: Tawa, Kurdish Eggplant Casserole (Serves 4-6) Ingredients: 3 waxy potatoes, slices 2 eggplants, sliced 2 tomatoes, sliced 1-2 onions, sliced 1 green bell pepper or 4 small pointy peppers 1 small bunch parsley, finely chopped flaky sea salt Oil for frying

Tomato broth: 6-8 tbsp tomato paste 2 tbsp olive oil 1 tbsp 7 spice blend (can be found att Middle Eastern stores) 1 tsk bild red pepper flakes (such as e.g. Aleppo Chili) 1 tbsp vegetable stock powder Salt & pepper to taste 400 ml boiling water

Instructions: - Pre-heat oven to 200 C / 390 F. - Sprinkle the eggplants with some flaky salt, place in a colander and put an heavy object on top, let sit for at least 2 minutes then brush off liquid and salt with a clean kitchen towel. - Heat oil in a pan and fry eggplants on each side until golden. You can do this over high heat since they don’t have to cook through and that way they won’t absorb as much oil either. Let excess oil drip off when removing them from pan. Fry peppers for 30 seconds on each side as well. - Place potatoes in an even layer at the bottom of you oven dish. Layer the eggplant and the rest of the veggies as you wish. Sprinkle with parsley. - Mix together all ingredients for the tomato broth and pour over the veggies. Cover the pan and bake for 45 minutes. Remove cover and bake for another 20-30 minjutes, cover again if top layer is getting too browned. - Serve with rice or bread.

#vegan #lunch #dinner #kurdish cuisine #middle eastern cuisine #west asian cuisine #casserole #tawa #tepsi #eggplant #potato #tomato sauce #tomatoes #onion #bell peppers #parsley #Lebanese 7 spice #aleppo #olive oil #black pepper #sea salt

[love-everyone]

White cheddar grits, harissa baked tilapia, aleppo pepper flakes, Greek honey, & toasted sesame seaweed 🐟🌶

#food #curators on tumblr

[eggtrolls]

omg what??? gnocchi and brussel sprouts sounds SO GOOD

I've been holding onto this ask until I got my laptop and could post the entire recipe from the NYT. This is about the closest thing I have to comfort food and I highly recommend it.

Some notes:

If you don't have a fan, your kitchen is gonna get smokey as hell. the suffering WILL be worth it but you should know if you have asthma/lung issues or a very sensitive smoke detector

KEEP THE HEAT UP. You'll see annoying ass people in the comments of the recipe like waaaah my brussel sprouts didn't cook, yeah probably because you were a wuss about temperature, ya fool.

I think the red-pepper flakes aren't enough and either use more, or sub for something spicier. Aleppo pepper is also really good here.

Related, I add more honey and let it go with the browned butter a bit longer. Mike's Hot Honey is great here, again if you like spice

I've tried omitting the lemon peel because if you hit the pith or chop the zest too finely, it adds some very unpleasant bitterness

Be sure to put a lid/cover on the gnocchi when they're cooking, the texture isn't right otherwise.

You can cut down on the butter, i.e. 4 tbsp, but the olive oil amount is p much essential.

The parmesan isn't a make or break thing for me but I'm not a big fan of grated cheese to begin with.

You can eat this at any temperature above lukewarm. Make it for lunch, leave it in the skillet to soak in the flavours, and pick at it throughout the day. Zero regrets.

If you ARE going to reheat it, do it in the skillet, not the microwave for smell purposes and for maximum crispiness.

#Egg talks #food #I loooooooove this recipe I love brussel sprout season and all the ways I can eat cabbage and her sultry delicious sisters #asks

[rachellaurengray]

Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp

Ingredients:

2 tablespoons rice vinegar or lime juice

1 tablespoon reduced sodium soy sauce (gluten-free or tamari for gluten-free)

2 teaspoons toasted sesame oil

2 teaspoons gochugaro (Korean chili pepper flakes) or aleppo pepper or red pepper flakes

2 teaspoons sesame seeds, toasted

2 cloves garlic, chopped

1 teaspoon honey or sugar

1 green onion, finely sliced

1 (8 ounce package) Miracle Shirataki Noodles, drained and rinsed

8 ounces cooked shrimp, peeled and chilled

4 cups lettuce, shredded

1 cup cucumber, julienned

1 cup carrot, julienned

1 cup red cabbage, shredded

1 yellow pepper, julienned

1/2 cup kimchi (optional)

1/4 cup green onion, sliced

Directions:

Mix everything.

Assemble the salad, toss in the dressing and enjoy!

Nutrition Facts: Calories 170, Fat 4.7g(Saturated 1g, Trans 0), Cholesterol 119mg, Sodium 306mg, Carbs 17g (Fiber 3.7g, Sugars 6g), Protein 15.2g

#miracle noodles #shirataki #vegan #veganism #vegetarian #korean #foodie #caloric deficit #keto #yum

[marxismdadism]

I'm making oshi palov tonight!

This is the original pilaf style dish. It is rice cooked in a slowly simmered broth and is a popular dish of Tajikistan, Uzbekistan and Afghanistan. It is also eaten in Russia and across the former Soviet Union. You can also find similar rice-cooked-in-broth dishes around the world (from pilaf to risotto to jolof rice to jambalaya). These are all dishes from places to the west of Central Asia and it's a pet theory of mine that everyone who got rice after the Central Asians made their own version of this dish.

I derived my recipe from this one https://arbuz.com/recipes/uzbek-palov-osh-recipe/ since has many little steps and techniques which make it perfect. You could just follow that one (although I think it uses too much water) but that would be less fun.

For my version you will need:

A 2-3 lb roast of beef or lamb (ideally mutton from fat tailed sheep). I used chuck roast. Cut it into big chunks.

4-5 medium carrots, julienned into matchsticks

2 yellow onions, sliced (I used sweet onions)

3.5 cups of rice, thoroughly rinsed

A fuckton of oil. Canola, vegetable oil, safflower or sunflower oil are all good. Flax seed oil is known for particularly tasty, dark and nutty plov but I can only find it as a health supplement. You'll also need to cook the beef and onions at a lower temperature if you use it due to its low smoke point. We'll be getting a dark color and nutty flavor from caramelizing the onions.

A can of chickpeas

3 heads of garlic, kept whole with the outer white peels removed

1 tablespoon of salt

1 teaspoon of black pepper

2 teaspoons of ground cumin

1.5 teaspoons of whole cumin seeds

1.5 teaspoons of coriander

1 teaspoon of chili powder (I used Aleppo chili flakes. This is optional, plov isn't really supposed to be spicy but a touch of heat is nice)

I'll be serving it with my version of shakrob/Shirazi salad (will show you the recipe for that when I get to making it) and Greek yogurt. If you live in a place where you can find Uzbek/Tajik chakka (i.e. you live in Brooklyn, Queens, or somewhere in Russia or Central Asia) or you can make your own use that instead of yogurt.

[barstoolblues]

the most shallow list of cooking spices ive ever seen….where is berbere where is turmeric where is ANY CURRY BLEND any spice other than red pepper flakes. this is not the pizza parlor at least get some dried anchos or aleppo peppers please 🙏

[nimblermortal]

I made soup!

It's got... stuff in it

Mushrooms, sliced Kale, de-stemmed and torn 3+ Cloves Garlic, chopped 1 Onion, Chopped kielbasa chicken stock water salt pepper nutmeg cayenne those really good pepper flakes, aleppo? ones? the god of Arepo in my soup here y'all potato cream

Boil noodles.

Mise en place.

Pop the onions, garlic, kielbasa in the pot together. When you get bored, add the spices and potato and simmer for twenty minutes. Add mushrooms. Taste; ensure potatoes are cooked enough. Add a wee bit of cream.

It was very spicy and umami, and then I added the cream and everything just... shifted. A very strange (and good!) experience.

Anyway, serve over noodles because noodles and soup are yes. In this case, shell noodles, which can make little pockets of broth, mmhmm!

In principle it starts from this Blackbeard Soup on The Devil Wears Parsley Dot Com.

#food #soup

[thesixthcrow]

[source]

crunchy spicy potatoes by breadbakebeyond

recipe (from here!) below cut

SERVINGS: 4

Ingredients

8-12 yellow potatoes (preferably small-medium size) 3 garlic cloves- minced 1 teaspoon paprika 1 tbsp. aleppo pepper 1/4 cup salt 1 teaspoon chili oil 4 tbsp olive oil Flaky salt 1 tbsp. chopped parsley (optional) Chili flakes (optional)

Lime Aioli:

2 tbsp mayonnaise 1 teaspoon lime zest 1 tbsp lime juice 1 tbsp fresh parsley (chopped)

Instructions

Bring a pot of water to the boil, add 1/4 cup salt, potatoes and cook for 20-30 minutes (use a fork to make sure the potatoes are soft enough).

Once soft, drain and let the potatoes cool down.

Preheat the oven to 400F.

In a bowl mix together garlic, chili oil, paprika, aleppo pepper, olive oil and mix until combined.

Place the potatoes in a baking sheet. With the bottom of a cup or potato masher squish the potatoes gently. The thinner the potatoes the crisper it will be.

Brush the potatoes with spicy oil mixture.

Place in the oven for 35-50 minutes (depending on how crispy you like it). Add flaky salt, chilli flakes, parsley and serve.

Lime Aioli:

In a small bowl mix together mayonnaise, lime juice, lime zest and parsley. Mix together until combined.

Enjoy!

#potatoes #side dish #healthy recipe #breadbakebeyond #thesixthcrow

[badcircuit]

I may be failing at that one thing but I’m winning at cooking.  I invested in a good knife set and have made some really delicious, fairly easy things lately, such as:

15 Minute Garlic Parmesan White Beans   This took longer than 15 minutes because I needed to roast the halved cherry tomatoes in the oven first, my personal preference.  Also, cannellini beans are the best.  This is stupid good.

Yukon Gold and Sweet Potato Home Fries   Chopped the potatoes smaller than 1 inch, didn’t have chipotle powder so I used regular chili powder, added a little Aleppo pepper flakes and a bit of smoked paprika.

Easy Greek Red Lentil Soup   Used Aleppo instead of red pepper flakes, and the juice of one lemon instead of two.  Kept out a little soup for texture before immersion blending the rest.

Instant Pot Lasagna Soup   Perennial favorite that can be made on the stovetop although I’ve never done that.  Also, I never have pesto around when I make it and it’s still good.  Don’t skip the nooch (nutritional yeast) though.   

Funny story (to me).  I went out to get some things for Layered Hummus Dip, which I haven’t made yet, and died laughing at ~$59 per pound for pine nuts at my local Middle Eastern specialty spice and nut store.  I’m definitely in my treat yo self era but no, although I did consider it in a Chris Rock’s character in I’m Gonna Git You Sucka way.

edit 4:51 pm:  Just made this one with sweet Italian turkey sausage, no other changes:  Easy Sausage Tortellini Soup

#let me get a handful for fifteen cents #bc cooks #mostly powered by aldi #cooking as procrastination avoidance therapy and maybe inspiration #soup season

[chefilona]

CHEF ILONA: WHIPPED COTTAGE CHEESE W/ ASPARAGUS PESTO & ALEPPO PEPPER

"Leap into Spring with Whipped Cottage Cheese and Asparagus Pesto" ~Chef Ilona

While many Canadians reach for yogurt over cottage cheese when in the dairy case, but when it comes to nutritional value, cottage cheese may just be the superior cultured dairy product. According to Health Canada, roughly one half-cup serving of 2% cottage cheese contains 90 calories, 12 grams of protein, 5 grams of carbohydrates, and 2.5 grams of fat. Additionally, cottage cheese is an excellent source of calcium, which plays an important role in maintaining bone health. If the nutritional statistics on cottage cheese isn’t enough of a motivator to include more cottage cheese into your diet, I find its inherent versatility highly engaging. Cottage cheese is suitable for both sweet and savoury preparations.

As of late, I have become a fanatic of whipping the cottage cheese for about 45 seconds using an immersion/stick blender. I use the whipped cottage cheese as the base for various toppings and for spring, charred asparagus pesto is going to be my go-to. The traditional version of pesto is made with a glut of fresh basil, pine nuts, parmesan cheese and olive oil. In my iteration of the herbaceous, verdant sauce, I use roasted asparagus, a splash of lemon juice, pistachios, parsley, tarragon, parmesan cheese and olive oil. The resulting flavour is very fresh while still have enough depth of flavour to carry throughout the cottage cheese base.

I live to garnish my springtime platter with some of the reserved tips of roasted asparagus, Aleppo chili flakes, additional Parmesan, olive oil, and parsley, but feel free to use your own creative license to garnish or not garnish at your own discretion. I live to serve assorted vegetables including the first of the radishes of the season, cucumbers, and crostini.

Whipped Cottage Cheese and Asparagus Pesto Chef Ilona Daniel Serves 4-6

For the whipped cottage cheese:

2 cups cottage cheese 2 Tbsp olive oil

Using an immersion blender or a food processor, whip ingredients together until smooth, about 1 minute. Taste and season with salt as desired.

For the asparagus pesto: 2 bunches asparagus, trimmed 3 Tbsp olive oil 2 garlic cloves, crushed ¼ cup pistachios

½ cup parsley 2-3 sprigs tarragon, de-stemmed ½ cup parmesan, grated 1 tbsp fresh lemon juice ½ cup olive oil Set oven to high broil.

Toss asparagus with olive oil and sprinkle with a bit of salt and pepper to taste. Place asparagus on a cookie sheet and broil until the asparagus is lightly charred. Allow to cool before moving the next step. Place the asparagus, garlic, pistachio, parsley, tarragon, parmesan, and lemon juice in a food processor. Process until finely chopped. With the motor running, gradually pour in the olive oil and process until the mixture is combined. Season well with salt and pepper to your preference. Spread the cottage cheese over a serving platter, and dollop with pesto. Sprinkle with additional herbs, chili flakes, parmesan or lemon zest according to your own whim. Drizzle with olive oil. Serve with crackers or crostini, and assorted veggies for dipping.

#pei #chefilona #canadianchef #eastcoast #eater #cbcpei #chefsofinstagram #yum #explorecanada #foodwriter #tumblr #foodphotographer #foodstylist

[love-everyone]

White cheddar grits, harissa baked tilapia, aleppo pepper flakes, Greek honey, & toasted sesame seaweed 🐟🌶

#food #this looks SO good #*to me #curators on tumblr

[kitchenlesscooking]

Spicy Lemony Grain bowl

I haven’t posted here forever but I still live the hotplate life 2/3rds of the time so here’s a new one pot that makes 2-3 servings.

Ingredients:

2-3 links precooked spicy sausage like chorizo (or veggie sausage of your choice). I used local chorizo that’s bigger than the typical precooked links so 2 worked for me. I’d you’re using a brand like Aidells or Field Roast I’d use 3.

1/2 can butter or white beans

1 pre-made bag of brown rice and quinoa mix (of course you can cook your own but this is a one burner recipe)

1 bag washed spinach

Juice of half a lemon

Something spicy- pepper flakes, hot sauce, a jalapeño- anything you have on hand

Olive oil, salt and pepper

(Optional garlic and onion. Scallions work great if you’re cooking in a space without a lot of storage for half used veggies)

1) Heat a little olive oil in a pan

2) (add garlic and onion if using and stir until a little soft) add sliced sausage and let this get brown and fragrant

3) add beans and rice mix and season with salt and pepper and your hot thing. I used Aleppo pepper flakes because that’s what I have.

4) let everything cook together until it looks like things are combined well - a couple minutes

5) add spinach and lemon juice, toss together, and cover your pan to let the spinach wilt down. I like it still a little leafy but you can let it basically melt like spinach does.

6) adjust salt and pepper and eat!

Optional toppings could be Parmesan or even a little sour cream if that’s your thing

#kitchenless cooking #hot plate cooking #one pot meals

[thebrokenscalecooking]

#Shrimp #spicy

[eatsleeptridrink]

Mushroom and Leek Pasta - tastes like onion soup

(adapted from website "Under the Jacaranda Tree")

Ingredients:

1 Tbs olive oil

2 large leek, white part only, finely sliced (about 5 ounces)

1 large shallot, finely chopped

3 garlic cloves, finely chopped

3 cups sliced shiitake mushrooms

1 lemon, halved

1/2 cup dry white wine

1/2 lbs penne

4 cups stock

2 Tbs unsalted butter

½ cup chopped fresh parsley, plus more for garnish

Kosher salt and black pepper, as you build the dish

1 cup grated Parmesan cheese

½ tsp Aleppo pepper flakes

Directions:

Heat a Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, ~ 5 minutes.

Stir in the shallots. garlic, red pepper flakes and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.)

Add the white wine and juice of one lemon half to deglaze the pan and stir to combine.

Add the pasta and stock; stir well. Cover with lid and cook on medium heat ~ !5 – 20 minutes. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)

Once the pasta is cooked, turn off the heat and add butter, parsley and half the cheese. Squeeze in the juice from the remaining lemon half and stir until butter is melted and cheese is dispersed. Season with salt and pepper.

To serve, top with cheese and more chopped parsley.