#and like 2 cups chicken broth or veggie broth works just as well if youre vegan or something | Explore Tumblr Posts and Blogs

laundryandtaxes · 1 month

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@fetusdeletustotalus I actually happened to take pictures the most recent time I made beef burgundy, which is very handy here. What I usually make is basically an extremely simplified, totally stove-top version of the dish. I don't necessarily reference a specific recipe, but ATK has a version called Modern Beef Burgundy that's similar, though theirs is much more complex and probably, resultingly, better. I find that using fairly few ingredients works perfectly well for me, and allows me to cook this routinely without any fuss and without needing a special trip to the grocery store for anything other than a shallot if I'm out or some fresh thyme. I rely on method to build flavor, and it works for me.

Basically, for one pot:

1 lb or more of chunks of high connective tissue beef- I usually just buy what is labelled "stew beef" by the grocery store

As many carrots as I want (about twice the amount pictured), half cut into circles and half cut into quartered chunks

One onion, half cut into big chunks and half diced

A tablespoonish of butter

1 shallot, half quartered and half sliced

As much garlic as I'd like

As many potatoes as I'd like, cut to roughly similar sizes and then submerged in cold water to keep them fresh in the fridhe while everything else works. This recent batch featured maybe too many potatoes even for me, an extreme lover of potatoes

1 bay leaf

A few sprigs of thyme

3ish cups of chicken broth (not beef broth, because the storebought stuff just isn't good ime, though I've been meaning to experiment with better than bouillon beef since the chicken is so good)

3ish cups of red wine, ideally something drinkable and robust

Corn starch dissolved into a little bit of cold water- more than I, at least, initially guessed I would need

S&P

Prep all your items, and you can spend almost no time touching anything after the first few minutes.

Steps post prep:

Sear beef over medium high heat in a generousish amount of oil, just enough to get sufficient color on all chunks. I salt in the pan, and cook in batches. The reason I do this is to prevent crowding the dutch oven/steaming the meat rather than frying it. Once a chunk is ready, set it aside on a plate, etc, working in batches. You will need to monitor heat, and likely lower it at some point in this process to prevent oil smoking or anything burning. This is the only step that's trickyish.

Lower heat to medium low. Add a tablespoonish of butter. I do this for yumminess reasons and because it helps to prevent the oil/beef fat in the pan from burning. Add in the roughly chopped half of the carrots and alliums. S&P in pan. Cook until everything has some light charring. Then, add in chicken stock, wine, the bay leaf, and maybe 2 sprigs of fresh thyme. Salt again. The reason that I do this is basically to make a richer beef stock- the flavor from these carrots and onions is part of the stock, and these will eventually become mush. These are not to be eaten as pieces.

Bring to a low/moderate boil and let it reduce a little. I let it reduce until I no longer really strongly smell wine. At that point, add in beef chunks, submerging them as much as possible in liquid. Reduce to a simmer. Walk away and forget the stew for a minimum of 2 hours.

Pull beef chunks, set aside. Pour the stew liquid into a bowl through a strainer. You will be left with very mushy vegetables and your herbs in the strainer, and basically finished stew stock in the bowl. Toss the bay leaf and thyme. I personally mash the vegetables up as much as possible, then add them to the stew and stir as much as possible. If I were being sophisticated, I might immersion blend the veggies in for texture uniformity. But it's stew, and I don't have an immersion blender and this sure isn't worth using a standard blender for me. The only reason I don't just mash the vegetables in the dutch oven is that I use a potato masher and don't like using metal in my dutch oven. Otherwise, I'd just mash it in the pan directly after removing the beef.

Put everything back into the pot, and add your more nicely cut carrots, onions, and potatoes. Simmer for another 30 minutes minimum.

Prep corn starch. Once added to the stew, bring it to a boil for a minute minimum to allow the corn starch to set up.

Profit

Basically, once the veg is cut and the meat is seared, you're doing very little. This is definitely not the most classic or involved beef burgundy, it's just how I personally choose to make beef stew when I make it. Some people like to remove the fat from the broth, and there is a special measuring cup sort of device you can purchase cheaply for that purpose, or you can use an ice and ladle trick that I've heard works well. Or you can do what I do and just leave it.

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kirnet · 4 months

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What’s your favorite soup recipes? Your post about making a ton and freezing it may or may not have just saved me lol

yes absolutely!! im glad it might be helpful! i make a cabbage soup all the time that ill write out a bit later that’s really simple and filling! the most recent one i made was adapted from this post. I make this one with bacon AND diced chicken and it’s so divine, but it takes a lot of steps and requires a blender so it’s not as fatigue friendly, but worth trying if you have the energy!

other than that unfortunately i dont really use recipes. I mostly will just use whatever leftover I have on hand and add it to stock, like leftover rice, veggies, meat, pasta, etc. soup is great for me bc you can really just throw in whatever is about to go bad as long as it works with the flavor profile you’re going for, and if you’re already comfortable with cooking then it’s the same principle. if you can’t make your own stock than just use the store bought stuff. Use frozen veggies too if you dont wanna worry abt produce going bad. Also im lactose intolerant and have celiacs so i use almond milk instead of milk and cornstarch instead of using flour as a thickening agent, but it always turns out really good! if you’re not then adding some splashes of cream/milk and some melted cheese on top of different soups will probably be really good.

Del Real Foods has these precooked and preseasoned packages of different meats that you can use too if you have anxiety abt raw meat or you dont have the energy to do a full recipe. A lot of the time I’ll use their chicken and just throw that in with some chicken stock, whatever veggies i have like carrots or potatoes or celery and some hunks of onion, and then finish with some rice or pasta for a quick and homey chicken soup! :D

cabbage roll soup

- one onion

-preferred amount of garlic (i usually use 3-4 cloves)

- a whole cabbage

- about 4 cups of broth or stock, two of those cartons you buy at the store

- 1-2 cans of tomato sauce depending on how much you like tomatoes

- pack of ground beef or turkey

- cup of rice

- a healthy splash of balsamic vinegar and some spoonfuls of brown sugar optional.

You can do this all in a big pot so you dont have to worry about multiple dishes! sauté your onions until translucent and season with salt and pepper, toss in your garlic cloves for like 30 seconds and then throw in your meat. brown that then throw in your tomato sauce and stock. chop up your cabbage and throw that in and also toss in your rice. add the vinegar and some sugar to make it a little more tangy and deep, but it works fine without it. then just bring to a boil and wait until your rice is cooked and your cabbage is tender! its really easy to double this recipe or just add more rice to make it more filling. I’ve frozen this plenty of times to it freezes and reheats well!

#hopefull this is helpful!!#ask #anon #also flavor and spice are good for you and all food has nutrients so pack it with the spices and veggies and cheeses and whatever will be #good to your tastebuds!!

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ursulaismymiddlename · 1 year

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Mama Kati's Mock Minestrone (another Aldi All-Day recipe)

Heyoooo!

You want a nice hearty soup easy to make after work/school/a bleak bout of depression?

Well, here's another fairly quick, fairly easy, fairly cheap dinner that will make at least 4 healthy servings for my fat ass, so maybe more for the average eater

Chock full of veggies that could easily be turned vegan if that's your preference!

So buckle up ya hungry bitches! Let's gooooo!

Ingredients:

2 cans diced tomatoes, undrained (garlic, basil, oregano is my fave flave)

4 cups broth

1 small can tomato paste

1 can kidney beans, rinsed

1 can mushroom stems and pieces, drained

1 pkg spinach ricotta mini ravioli

1 medium zucchini, cut into bite-size

2 small carrots, grated

Handful spinach, torn

S&P/preferred seasoning

Again, everything I used came from Aldi which is just *chef's kiss*

(I use chicken broth, but you can sub veggie broth and whatever vegan pasta you like!)

Instructions:

If you choose to take the time to chop veggies (or purchase pre-chopped! More expensive, there's always a low-spoon tax damn it!) Go ahead and Sautee those up a little bit in your pot with a little oil or pan spray. I also used some squeezey onion and garlic for funsies!

Tip in all the canned goods as mentioned before into the pot along with the broth, I usually just use a whole 4-cup carton.

Bring contents of the pot up to a boil, then add pasta of choice. Follow cooking instructions for the pasta, or do what I do and put it in waaaay too early and leave it in there a little longer - I'm impatient, what can I say?

After the pasta is cooked to desired doneness, throw in some spinach leaves to wilt and turn off the heat.

This shit gonna be hot af, like soup do, so prepare to wait around a good little while to cool. Or do what I do and stick it in the fridge/freezer for a tick so it cools faster.

Serve and enjoy!

And look at that!

You done ate a good helping of veggies with some decent protein, iron, and calcium, not to mention fiber out the wazoo!

Now go and nourish your body and your soul!

Love, Kati ❤🧡💛💚💙💜🤎🖤🤍

#kati cooks #al-di all-day #food #minestrone

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altraviolet · 1 year

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recipes, Fandom Wank, racism?

So at some point in 2007/2008, I found a thread of like... idk what was going on exactly. I think someone was talking about racism in the context of Fandom Wank, and then other people started butting in posting recipes. I saved the recipes, then at some point got annoyed by all the garbage in between them and copy pasted the whole damn thing, figuring I'd go back later and cut out the irrelevant posts and organize the recipes.

15 years later this lil old RTF has what I assume someone will call a goldmine look into the past.

So here it is. The entire thing. You'll see that at the beginning I separated out the recipes and then stopped bothering. I very honestly didn't look at all the comments so WARNING you might see shit you didn't want to see. But yeah. Also screen reader friends you probably want to skip this cuz there’s a ton of just like, written out html stuff. Okay here you go:

From F_W 1/1/07 http://www.journalfen.net/community/fandom_wank/1041982.html?thread=141665342#t141665342

No Frost Chocolate Chip Cake 1 Pk. sour cream chocolate cake 1 1/2 cups chocolate chips 1/2 cup oil 4 eggs 1 cup sour cream 1 3oz instant chocolate pudding 1/2 cup warm water

Stir cake mix, pudding mix, eggs, and sour cream together. Add oil, chocolate chips, and warm water. Mix well. Bake 45-55 minutes at 350 degrees. Sprinkle with powder sugar. It's delicious!

http://www.journalfen.net/community/fandom_wank/1041982.html?thread=141733950#t141733950 Singe's Peach Cobbler

1 cup self-rising flour 1 stick butter or margarine 1 cup sugar 1 cup milk 1 15oz can of yellow cling peaches in syrup

Melt butter in deep-dish skillet or casserole dish. Mix together milk, sugar and flour and pour over the butter. (Do not mix in!) Pour can of peaches, syrup and all, over the batter. (Do not mix in!) Place in oven at 350 degrees and bake until it's bubbly brown. Serve hot with vanilla ice cream.

~~~~

"Why the hell is my paycheck two days late?!" soup (digigirl132)

~1 pound of some sort of cut up/ground up meat (hamburger works best, but feel free to use whatever you have on hand) ~1 pound or 1 1/2 pounds veggies of your choice (if you like broth, go with the first. if you like stuff, go with the second) ~1 can diced tomatoes (optional) ~6-9 cups water (depending on how much broth you like) ~1 bayleaf ~2 bullion cubes for every 3 cups of water (you beef for cow meats, and chicken for any other kinds of meats.) ~a dash of garlic ~a dash of salt ~a dash of pepper ~a dash of whatever other seasonings you like

STEP ONE: Fully cook meat in a frying pan. STEP TWO: Add water, veggies, tomatoes, bullion cubes, and bayleaf to either a crockpot on high or a "noodle pot" on 6. (I forget what they're really called, but they're the really big pots that are freaking impossible to lift if they are full of water) STEP THREE: once the water is bubbling a little (but not full out boiling), turn the heat down to low on the crockpot or 1 on the "noodle pot" and add the cooked meat. Add seasonings. STEP FOUR: Let cook for an hour and a half, stirring every ten minutes. STEP FIVE: Eat soup.

This recipie serves 6-8 people. The name tells you how my family discovered this recipie. ^_^

From http://www.journalfen.net/community/fandom_wank/1164745.html?thread=181818057#t181818057 2 boneless chicken breat halves 1 large onion, sliced 3 tablespoons veg. oil 1 can sliced tomatoes 1 teaspoon grated ginger (or 1/2 teaspoon powdered) 1 1/2 teaspoons salt (or to taste) 3 tablespoons curry powder 1 tablespoon chili powder 1/2 cup yogurt (plain) Cut chicken into small cubes. Heat oil in large skillet and sautÈ onions (long slow cooking at this stage is the secret to a good curry! :) ). Don't brown - just cook for about 10 minutes until nice and soft. Add garlic (1 teaspoon) and ginger and continue cooking for about 2 minutes. Add chili powder and curry power and stir and cook about 1 minute. Add tomatoes (with juice!) and mix well. Add salt. Stir in chicken and cover. Cook over low heat about 30 minutes until chicken is done. Stir in yogurt until smooth. Serve with rice and naan and death pickles! Love, Sera's mom

from same F_W as above:fern_on_fen ([info]fern_on_fen) wrote in [info]fandom_wank,

@ 2008-07-03 15:24:00

Previous Entry Add to memories! Tell a Friend! Next Entry

Entry tags: anonymeme, dramatic reading, fandom: doctor who, ianto is crying, lurk moar, oh christ here we go again, omg mock people mock, oppression, outraged mice, please delete me, please mommy make it stop, race wank, racism, raised by hyenas, serious business, someone is wrong on the internet!, still not funny, stop sharing your thoughts, think of the children, this is not funny, this is the wank that never ends, too many fucking tags, unfunny business, wankers who will not shut up, wanking inside the house, what is wrong with you people?, what the shit is this?, whut, writers are often pompous douches, you are not funny, your kink is not okay

Race Wank? In Who Fandom? It's just as likely as you'd think… As Whomageddon rolls on, [info]doctorwho brings us another sterling gem. Or rather, two bright turds of wank, coupled together to form a synergistic pile of perfection.

First, [info]cringer1982 shares that he's written a very pointed letter to the BBC about how they have portrayed Asians in their recent episode Turn Left. He neglects to mention that he's white as the fresh driven snow. Irish, in fact.

BBC officials respond with a letter that has nothing to do with anything.

Some people don't see his point.

[info]myfavouriteplum is just as mad at Turn Left, but being Chinese, with an appropriately Chinese icon, people seem to be taking her protests a little more seriously.

Hilariously, seriously in fact.

It was a bit like if they had "Planet of the Africans" and had people dancing around with spears and singing "Mammy". Do. Not. Want.

Also, the anon meme continues to be offended by everything.

Who wank, I just don't know how to quit you.

(Post a new comment)

[info]tarash 2008-07-03 08:46 pm UTC (link) Good thing: The guy sends a letter/e-mail of complaint to the people responsible for Doctor Who. While I'm sure the racism debate on LJ and other fannish circles does a lot of good in that it makes people think about character portrayal and all that, those essays and discussions aren't going to change the show. So, good on the guy to complain to the actual people responsible for the things he found offensive.

Bad thing: Well, like the anon meme said "LET'S PLAY FUNNY/NOT FUNNY

FUNNY: FANDOM_WANK NOT FUNNY: RACISM

SEE THE DIFFERENCE?"

(Reply to this)(Thread)

[info]goblin 2008-07-03 08:58 pm UTC (link) I LAUGHED AT THE TAGS. I LAUGHED IN ANTICIPATION OF A TSUNAMI OF "LURK MOAR". THERE IS HUMOUR TO BE HAD, MY FRIEND, JUST NOT WHERE THE OP EXPECTED IT.

AND WHAT'S SO SCANDALOUSLY WANKY ABOUT A WHITE GUY DISAPPROVING OF RACISM, ANYWAY? OOPS, I SHOULD HAVE TOSSED A TOWEL ON THE FLOOR BEFORE I SAID THAT. HOLD ON; I KNOW WHERE THE MOP IS.

(Reply to this)(Parent)(Thread) (no subject) - [info]tarash, 2008-07-03 09:01 pm UTC (no subject) - [info]goblin, 2008-07-03 09:05 pm UTC (no subject) - [info]tsubaki, 2008-07-03 10:22 pm UTC (no subject) - [info]goblin, 2008-07-03 10:26 pm UTC

[info]lab 2008-07-03 08:49 pm UTC (link) The next time you think about posting this here - turn right.

(Reply to this)(Thread)

[info]puipui 2008-07-03 09:16 pm UTC (link) Don't mind me, I'm just here to post with the matching icon. YET AGAIN. >:(

(Reply to this)(Parent)(Thread) (no subject) - [info]ari_o, 2008-07-03 09:25 pm UTC (no subject) - [info]lab, 2008-07-03 09:40 pm UTC (no subject) - [info]puipui, 2008-07-03 09:46 pm UTC Ok, the chor - [info]lab, 2008-07-03 09:53 pm UTC

[info]sevendeadlyfun 2008-07-03 08:53 pm UTC (link) Wow. Even I know race wank isn't funny. Next time, bring Twilight wank instead. That's a guaranteed funny.

(Reply to this)(Thread) (no subject) - [info]disdainful_soul, 2008-07-03 09:08 pm UTC (no subject) - [info]sevendeadlyfun, 2008-07-03 09:11 pm UTC (no subject) - [info]disdainful_soul, 2008-07-03 09:15 pm UTC (no subject) - [info]tarash, 2008-07-03 09:20 pm UTC (no subject) - [info]sevendeadlyfun, 2008-07-03 09:25 pm UTC (no subject) - [info]tarash, 2008-07-03 09:31 pm UTC (no subject) - [info]cmdr_zoom, 2008-07-03 09:38 pm UTC (no subject) - [info]sevendeadlyfun, 2008-07-03 09:41 pm UTC (no subject) - [info]eleutheria, 2008-07-03 10:54 pm UTC (no subject) - [info]ultimi_scopuli, 2008-07-03 10:25 pm UTC (no subject) - [info]missm, 2008-07-03 10:04 pm UTC (no subject) - [info]sevendeadlyfun, 2008-07-03 11:11 pm UTC (no subject) - [info]rennyn_alerothi, 2008-07-03 09:22 pm UTC (no subject) - [info]tsubaki, 2008-07-03 10:23 pm UTC (no subject) - [info]dragonfangirl, 2008-07-03 10:40 pm UTC (no subject) - [info]sevendeadlyfun, 2008-07-03 10:41 pm UTC (no subject) - [info]bukowski, 2008-07-03 10:52 pm UTC (no subject) - [info]iwanttobeasleep, 2008-07-03 11:04 pm UTC (no subject) - [info]sevendeadlyfun, 2008-07-03 11:10 pm UTC

[info]aslantabook 2008-07-03 08:53 pm UTC (link) I hear "Who Wank" sung as an existential version of "She Bang".

And every time Roberta signs her posts, I read it as a random interjection of her name.

Matt Daaaaamonnn…

(Reply to this)

[info]llama_treats 2008-07-03 09:06 pm UTC (link) I loved Turn Left.

So there.

P.S. I'm white as the fresh driven snow. Well, with a slight tan.

(Reply to this)

[info]freewheel 2008-07-03 09:07 pm UTC (link) I don't know about him, but I eat potatoes, drink Guinness and guard my pot of gold all the time. Sounds like a good Friday night to me.

(Reply to this)(Thread) (no subject) - [info]judyhazeleyes, 2008-07-03 09:30 pm UTC (no subject) - [info]goblin, 2008-07-03 10:40 pm UTC

[info]puipui 2008-07-03 09:15 pm UTC (link) Who wank, I just don't know how to quit you.

But, oh, how we wish you did.

(Reply to this)

[info]eldritch 2008-07-03 09:16 pm UTC (link) I'm just ASTOUNDED at how people STILL haven't learned that F_W and racism don't mix.

Do we need helpful diagrams? I think we might.

(Reply to this)(Thread) (no subject) - [info]ari_o, 2008-07-03 09:20 pm UTC (no subject) - [info]goblin, 2008-07-03 10:17 pm UTC

[info]ari_o 2008-07-03 09:18 pm UTC (link) There is a time and place. This is neither.

(Reply to this) My mom's chicken curry! [info]seraphtrevs 2008-07-03 09:20 pm UTC (link) 2 boneless chicken breat halves 1 large onion, sliced 3 tablespoons veg. oil 1 can sliced tomatoes 1 teaspoon grated ginger (or 1/2 teaspoon powdered) 1 1/2 teaspoons salt (or to taste) 3 tablespoons curry powder 1 tablespoon chili powder 1/2 cup yogurt (plain)

Cut chicken into small cubes. Heat oil in large skillet and sautÈ onions (long slow cooking at this stage is the secret to a good curry! :) ). Don't brown - just cook for about 10 minutes until nice and soft. Add garlic and ginger and continue cooking for about 2 minutes. Add chili powder and curry power and stir and cook about 1 minute. Add tomatoes (with juice!) and mix well. Add salt.

Stir in chicken and cover. Cook over low heat about 30 minutes until chicken is done. Stir in yogurt until smooth.

Serve with rice and naan and death pickles!

Love, Sera's mom

(Reply to this)(Thread) Re: My mom's chicken curry! - [info]ari_o, 2008-07-03 09:21 pm UTC Re: My mom's chicken curry! - [info]seraphtrevs, 2008-07-03 09:25 pm UTC (no subject) - [info]ari_o, 2008-07-03 09:27 pm UTC (no subject) - [info]seraphtrevs, 2008-07-03 09:31 pm UTC hahaha good times! - [info]rennyn_alerothi, 2008-07-03 09:26 pm UTC Re: hahaha good times! - [info]ari_o, 2008-07-03 09:28 pm UTC Re: hahaha good times! - [info]witty, 2008-07-03 09:52 pm UTC Re: hahaha good times! - [info]sadako, 2008-07-03 09:45 pm UTC Re: hahaha good times! - [info]rennyn_alerothi, 2008-07-03 09:57 pm UTC Re: My mom's chicken curry! - [info]rennyn_alerothi, 2008-07-03 09:24 pm UTC Re: My mom's chicken curry! - [info]seraphtrevs, 2008-07-03 09:26 pm UTC Re: My mom's chicken curry! - [info]cjk, 2008-07-03 09:38 pm UTC Re: My mom's chicken curry! - [info]seraphtrevs, 2008-07-03 09:43 pm UTC Re: My mom's chicken curry! - [info]rushikayu13, 2008-07-03 10:00 pm UTC Re: My mom's chicken curry! - [info]seraphtrevs, 2008-07-03 10:02 pm UTC Re: My mom's chicken curry! - [info]rushikayu13, 2008-07-03 10:06 pm UTC Re: My mom's chicken curry! - [info]seldomnaughty, 2008-07-03 10:07 pm UTC Re: My mom's chicken curry! - [info]miss_padfoot, 2008-07-03 11:05 pm UTC Re: My mom's chicken curry! - [info]seraphtrevs, 2008-07-03 11:09 pm UTC Re: My mom's chicken curry! - [info]finchbird, 2008-07-03 11:31 pm UTC Plan B: Post pictures of hot people [info]alya1989262 2008-07-03 09:30 pm UTC (link) I'll start.

(Reply to this)(Thread) Re: Plan B: Post pictures of hot people - [info]wieimmer, 2008-07-03 09:41 pm UTC Re: Plan B: Post pictures of hot people - [info]sadako, 2008-07-03 09:42 pm UTC Re: Plan B: Post pictures of hot people - [info]kattahj, 2008-07-03 09:50 pm UTC Re: Plan B: Post pictures of hot people - [info]mrs260, 2008-07-03 09:50 pm UTC Re: Plan B: Post pictures of hot people - [info]seraphtrevs, 2008-07-03 10:01 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:11 pm UTC Re: Plan B: Post pictures of hot people - [info]seraphtrevs, 2008-07-03 10:23 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:30 pm UTC Re: Plan B: Post pictures of hot people - [info]seraphtrevs, 2008-07-03 10:35 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:38 pm UTC Re: Plan B: Post pictures of hot people - [info]judyhazeleyes, 2008-07-03 10:38 pm UTC Re: Plan B: Post pictures of hot people - [info]tarash, 2008-07-03 09:47 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:09 pm UTC Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 10:10 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:19 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:17 pm UTC Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 10:23 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:27 pm UTC Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 10:30 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:32 pm UTC Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 10:40 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:44 pm UTC Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 10:45 pm UTC Re: Plan B: Post pictures of hot people - [info]wieimmer, 2008-07-03 10:54 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:56 pm UTC Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 11:03 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 11:04 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 11:15 pm UTC Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 11:20 pm UTC Re: Plan B: Post pictures of hot people - [info]tehrin, 2008-07-03 11:22 pm UTC Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 11:32 pm UTC Re: Plan B: Post pictures of hot people - [info]puipui, 2008-07-03 10:47 pm UTC Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 10:53 pm UTC Re: Plan B: Post pictures of hot people - [info]puipui, 2008-07-03 11:10 pm UTC Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 11:17 pm UTC Re: Plan B: Post pictures of hot people - [info]puipui, 2008-07-03 11:20 pm UTC Re: Plan B: Post pictures of hot people - [info]puipui, 2008-07-03 11:33 pm UTC Re: Plan B: Post pictures of hot people - [info]puipui, 2008-07-03 11:18 pm UTC Re: Plan B: Post pictures of hot people - [info]eleutheria, 2008-07-03 10:59 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 11:03 pm UTC Re: Plan B: Post pictures of hot people - [info]eleutheria, 2008-07-03 11:07 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 11:09 pm UTC Re: Plan B: Post pictures of hot people - [info]kosaginolegion, 2008-07-03 11:21 pm UTC Re: Plan B: Post pictures of hot people - [info]kosaginolegion, 2008-07-03 11:19 pm UTC Re: Plan B: Post pictures of hot people - [info]goblin, 2008-07-03 10:37 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:41 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:54 pm UTC Re: Plan B: Post pictures of hot people - [info]goblin, 2008-07-03 11:01 pm UTC Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 11:05 pm UTC Re: Plan B: Post pictures of hot people - [info]judyhazeleyes, 2008-07-03 10:39 pm UTC Re: Plan B: Post pictures of hot people - [info]bigbigtruck, 2008-07-03 10:33 pm UTC Re: Plan B: Post pictures of hot people - [info]misswindy, 2008-07-03 10:52 pm UTC

[info]sneer 2008-07-03 09:42 pm UTC (link) Kidnapper's Casserole

2 teaspoons oil 1/2 cup sliced onion 2 to 2 1/2 cups cooked flat noodles 1 cup sliced mushrooms 1/2 shredded cooked ham or ham-in-a-can 2/3 cup cubed cheese (any kind) 1/2 teaspoon each salt, marjoram, and thyme 1/4 teaspoon pepper 2 tablespoons cracker crumbs 1 egg, beaten with 2 tablespoons milk 2 to 3 tablespoons grated cheese

Saute onion in oil 3 to 5 minutes. Combine in bowl with noodles, mushrooms, ham, cheese, and seasonings. Sprinkle buttered casserole dish with crumbs; spoon noodle mixture in. Top with egg mixture. Bake in 400 degree oven 20 minutes, sprinkle with grated cheese, bake 10 more minutes.

(Reply to this)(Thread) (no subject) - [info]phosfate, 2008-07-03 09:59 pm UTC (no subject) - [info]sneer, 2008-07-03 10:08 pm UTC (no subject) - [info]phosfate, 2008-07-03 10:13 pm UTC (no subject) - [info]missdaisy, 2008-07-03 10:20 pm UTC (no subject) - [info]knightrider, 2008-07-03 10:57 pm UTC (no subject) - [info]sneer, 2008-07-03 11:04 pm UTC (no subject) - [info]miss_padfoot, 2008-07-03 11:00 pm UTC (no subject) - [info]sneer, 2008-07-03 11:05 pm UTC

[info]seca 2008-07-03 10:05 pm UTC (link) I have nothing to add but boobies.

(Reply to this)(Thread) (no subject) - [info]insanitys_place, 2008-07-03 11:05 pm UTC (no subject) - [info]darkling, 2008-07-03 11:19 pm UTC (no subject) - [info]airborne_rodent, 2008-07-03 11:22 pm UTC

[info]panthea 2008-07-03 10:10 pm UTC (link) OH FOR THE LOVE OF CHRIST.

Does nobody learn things anymore?

(Reply to this)

[info]mad_teacup 2008-07-03 10:23 pm UTC (link) Lolz.

(Reply to this)

[info]missdaisy 2008-07-03 10:23 pm UTC (link) It's a competition, right? You're all trying to find The One Funny Race Wank, aren't you? What's the prize? I'll pay you double to cut it the fuck out.

(Reply to this)

[info]deliciouschaos 2008-07-03 10:35 pm UTC (link) No.

(Reply to this)

[info]deludedvision 2008-07-03 10:41 pm UTC (link) I love that this Saturday Who fandom might succeed where Potter fandom failed: massive breaking of the internet.

It's going to be fun.

(Reply to this) Fried Rice and Peanut Grilled Chicken [info]tehrin 2008-07-03 10:48 pm UTC (link) Fried Rice

4 cups cooled, cooked rice 4 tbsp olive oil 2 large eggs 1 tsp salt pepper 2 tbsp soy sauce 2 chopped green onions

Heat 2 tbsp olive oil in wok or large skillet. Combine eggs, pepper, and salt in a bowl and wisk lightly, then scramble in wok. Put eggs aside in a bowl and clean out wok.

Heat 2 tbsp of olive oil in wok and add rice. Heat and stir rice for a few minutes, then add soy sauce and eggs and stir. Add green onions then remove from eat.

Peanut Grilled Chicken

2 tbsp peanut butter 1 tbsp lime juice 2 tsp soy sauce 1 clove chopped garlic 1/2 to 3/4 curry powder dash of red pepper 4 boneless, skinless chicken breasts

Preheat grill to medium. Combine ingredients (except chicken) in a small bowl. 2.Place chicken on grill and brush half of the mixture on chicken. Cook for 6 minutes, then flip and brush with remaining sauce. Grill for 6 or 7 minutes or until chicken is no longer pink (170 degrees F).

#having difficulty getting this to post #long post #there we go ok #I wonder if tumblr #still does the #5 tag thing #where anything after #5 tags doesn't #show up in search #which is what i want #so i can tag this:#recipes #Fandom Wank #fandom history #I didn't know 'fannish' was used back then

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eazy-group · 8 months

Text

Moroccan Spiced Rice: How To Make Simple Moroccan Style Rice

New Post has been published on https://eazycamping.net/moroccan-spiced-rice-how-to-make-simple-moroccan-style-rice/

Moroccan Spiced Rice: How To Make Simple Moroccan Style Rice

This Moroccan Spiced Rice is a basic recipe that can be totally adapted to the rest of your meal with a variety of add-ins. It’s one of the most versatile camping side dishes you can have on your menu!

Moroccan Spiced Rice by CampingForFoodies

Psst we’re compensated…see our disclosures.

Methods & Equipment

If you are making this as one of our easy campfire recipes, you’ll need a heavy cast iron pot or skillet with a tight-fitting lid.

This works really well as one of our camp stove recipes because you are just going to boil a liquid, cook the rice and stir in additional ingredients.

Recipe Steps

Step 1. Prepare your ingredients, heat source and equipment as directed. You’ll need a pot for cooking the rice. Then, a big bowl for tossing everything together. You can simmer the rice over any heat source including a camp fire, camp stove or RV stovetop.

Step 2. Make the rice according to the package directions. You can use almost any type of rice you like, try:

brown rice

white rice

basmati rice

long grain rice

If you want to substitute a flavorful cooking liquid for the water, you may want to try:

vegetable stock (great if you’re making vegetarian camping recipes)

chicken broth (perfect if your main dish is a chicken, fish or pork dinner)

beef broth (wonderful for beef main dishes)

Step 3. Heat the vegetables in a pan. You’re just defrosting the veggies and giving them a little warmth.

Step 4. Make the dressing with the fresh herbs and spices. I like doing this in a big bowl so I can just add the rice and vegetables to the dressing to mix everything together.

Step 5. Assemble the rice veggies and dressing. Serve immediately.

Variations & Pairings

I really like using basic recipes that I can modify based on the rest of the meal. I like serving this rice with my Dutch oven Middle Eastern Chicken which has tons of flavor that comes from a simple marinade that features garlic cloves, ground ginger, ground cumin, paprika, turmeric, cinnamon and salt. Then I add dried apricots, dates and kalamata olives. So, I want the rice to act as a subtle backdrop for this meal.

When I serve this rice with a simple grilled protein, I add more flavors to the rice to give it interesting tastes and textures. Here are some of my favorite add-ins:

Fresh vegetables: sliced green onions, tomatoes etc.

Dried fruit: raisins, cranberries, currants etc.

Crunchy nuts: almonds, pecans, pine nuts etc.

A bolder rice (with the stronger flavored add-ins) works really well with these main dishes:

Leftovers

You can refrigerate leftovers in an air-tight container. The rice can be easily reheated or re-invented. I like using it as a base in a raw veggie wrap for lunch with a slice of lean lunchmeat like turkey or chicken.

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Print This Recipe

Moroccan Spiced Rice

Kim Hanna

Camping For Foodies Sides Camping Recipes: Adapt this basic recipe with a variety of add-ins to compliment your main dish.

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Sides Camping Recipes

Cuisine Moroccan

Servings 6

Calories 183 kcal

4 cups cooked rice (see * Note)

1 cup mixed frozen veggies (with carrots, peas and green beans)

Dressing Ingredients

1/4 cup fresh parsley chopped

2 tablespoons fresh cilantro chopped

1 tablespoon extra virgin olive oil

2 tablespoons fresh lemon juice

2 teaspoons paprika

1 teaspoon ground cumin

1/4 teaspoon salt

1/2 teaspoon black pepper

Optional Add-Ins (see ** Note)

Cook ModePrevent your screen from going dark

*NOTE: Brown or white rice, basmati rice or long grain rice all work well here. Instead of cooking the rice with water, use a liquid that adds additional flavor, like vegetable stock, beef or chicken broth. **NOTE: There is so much flavor in our Middle Eastern Chicken dish so we like milder flavors in the rice pilaf. Depending on what you are serving with this Moroccan rice, you can add additional flavors to the pot by stirring in additional ingredients. Here are some suggestions for optional add-ins:

Fresh vegetables like sliced green onions and tomatoes.

Dried fruit like raisins, cranberries and currants.

Crunchy nuts like almonds, pecans and pine nuts.

Serving: 1gCalories: 183kcalCarbohydrates: 35gProtein: 4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 115mgPotassium: 144mgFiber: 2gSugar: 0.3gVitamin A: 2094IUVitamin C: 8mgCalcium: 27mgIron: 1mg

Source

#camper

0 notes

jishinsjourney · 8 months

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Clear Out the Fridge Chili

Serves 6-8

1 lb cooked chicken breast, shredded (this is a good way to use leftover rotisserie chicken breast) 2 c cooked black beans (home-cooked is amazing, canned is fine — rinse and drain them if you’re using canned. Don’t have any? Grab that bag of edamame that’s hanging out in your freezer. It’ll still be tasty, just different. Any kind of beans will work. Don’t like beans? Leave ‘em out.) 4-5 c chicken broth (water’s okay, chicken broth is better, veggie broth works, use what you’ve got) 2-3 Tbsp flour (all-purpose regular or GF, doesn’t matter) 1 large onion, chopped 1 bell pepper, chopped 8 cloves of garlic, minced (you use the jarred stuff instead of mincing it fresh? 1 Tbsp of the jarred stuff, then. Garlic powder? Start with 1 tsp and you’ll want to taste as you go.) 1/2-1 c prepared salsa (use up that jar you’ve got loitering in the back of the fridge. Tomatillo salsa is great in this.) ½ can tomato paste (ditto. Need to open a can? Freeze the rest for another chili day.) 1 can diced tomatoes (14.5 oz. You don’t have any, but you have fresh? Sure! Two cups of fresh tomatoes, diced.) 1 ½ Tbsp ground cumin 1 tsp hot New Mexican pure chili powder (don’t have any? Yes, I know my spice rack is excessive. 1 Tbsp regular chili powder, then, and add more to taste as desired. Chili heat is a matter of preference, you do what you like.) Olive oil (use whatever oil you like, I’m not the oil police) Salt and pepper to taste Cheese and diced red onion for serving (optional but who doesn’t like cheese on their chili?)

Heat a couple glugs of olive oil in a deep pot. Toss in the onion and bell pepper and flour. Stir well, so that the veggies are coated. Cook until barely tender (onion should be translucent-ish), then add the garlic and cook until fragrant.

Dump in the chicken, beans, broth, salsa, tomato paste, tomatoes, and spices. Stir to thoroughly combine. Bring to a simmer and cook 15-20 minutes, until the veggies are as tender as you like and the flavors have melded.

Top with cheese and onions and serve with corn tortillas and butter. Yum.

#recipe #quick recipes #easy recipes #quick cooking #easy cooking #ji cooks

0 notes

mediterrane-ish · 2 years

Photo

ONE-POT MUSHROOM RISOTTO

I tried risotto for the first time about a year ago, and I’ve loved it ever since. It was one of those recipes that I thought would be too difficult to make on a regular weeknight, but one day I decided to just throw some things together that I thought would work. And BOY did it ever!! I’ve made it again since then and the only thing that’s stayed consistent is my inconsistency. I’m still not really measuring, or even using the exact same ingredients. I just keep adding and stirring and tasting until it tastes right, which to me just means it tastes GOOD, not the same! So, the measurements below are an estimate; what’s important is to have a good base and work your way up from there!

WHAT YOU’LL NEED:

1 can of cream of mushroom soup

1 cup of white rice (preferably arborio)

1-2 cups broth (chicken or veggie)

1/2 onion, diced

1-2 T butter

1/2 t garlic powder

1 t parsley

1 t basil

Various cheeses in various amounts Note: I used a shredded cheese blend with mozzarella and cheddar, and I also added some grated parmesan. The mozzarella and cheddar gave it the thick, melty texture I wanted and the parmesan added a really good flavor! Point is, use whatever cheeses you have or want; you’ll just want to make sure you have at least one that will melt really well.

Salt & pepper

To start this off, I used a medium sized pot to sauté my onions in a mix of butter & olive oil. I cooked them until they started to get a little transparent and I could tell they were starting to get sweet. Then, I added the rice and instead of 2 cups of water, I did 1 cup of water and 1 cup of broth, along with the can of soup. This is nowhere near enough liquid to use, you just have to add to it as you go, since it absorbs and thickens as it cooks. I like to add a little butter to it for some extra fat (and flavor!) to help it thicken up a bit. I added in my spices, which I measured by “how nice it smelled,” and from there, I just let it boil. Once it was boiling, I put it on about medium heat and left it covered, checking in to stir it every couple of minutes. I did need to add more water & broth, and I added about 1/4 cup at a time, since I didn’t want it to get too runny, but I also didn’t want to burn anything on the bottom of the pan.

The easiest way to see how it’s cooking is to take a bite. If the rice is still crunchy, you’ve got some more time left, and probably need a little more water. When the rice is cooked, add in your cheese and give it a few more good stirs until it’s melted throughout. Serve it pretty much immediately, as the cheeses like to harden up as it cools. In hindsight, this would’ve gone great with some grilled chicken for some added protein, but it was great by itself too! When reheating any leftovers, add a tiny bit of milk to it & stir, so that it doesn’t dry out and goes back to the slightly-gooey texture it had when you first made it!

#recipes

0 notes

bedboat · 2 years

Text

hello here are some relatively detailed directions for a way/ways to jazz up instant noodles.

(tbh if u dont like ramen you can do this with bouillon or whatever aromatics you may have instead of the flavour packet, and just make soup, no noodles required)

1. collect your ingredients:

- instant ramen (you can do 2 at once! I make this a lot for my partner and me)

---- if your instant ramen doesn't come with an oil packet, a tsp or a tbsp of oil. sesame oil and garlic oil are great options, but anything will do in a pinch! just mix it with the flavour packet in a lil bowl or smth. here is where to mix in other stuff you like/have on hand-- little bit of kewpie mayo if you want a richer broth, some hot sauce or chili powder for extra kick, paprika, hoisin, garlic in some form-- however you like your flavour bomb to go)

- EGG! egg is key-- a good soft-boiled egg (u can also do sunny side/easy over-- just keep the yolk runny) really changes the game, here. (soft boiled instructions at the bottom)

- green onion or chives (for topping at the end-- if you like parsley/cilantro, those work as well!), chopped

- veggies: I love using broccoli crowns and/or sliced mushrooms if we have that, but honestly you can use whatever is around. slice thinner for starchier veg like carrots/parsnips, & don't forget to wash veg really well!

- additional proteins:

if we have leftovers around, I like to cut stuff into strips, sometimes revive it in a frying pan first.

some seasoned tofu fried up is also pretty good, or even a chicken strip/couple of chicken nuggets (cook before putting in soup, those wont cook enough in the soup)

- if you want to add ANOTHER layer of flavour/texture/nutrients, go ahead and grab yourself a slice of cheese (oooh aaaah)

******

ok so you have all your stuff? great

start by preparing your eggs/other protein, and set those aside

if you have 2 pots and a shred of an attention span, you can do the egg at the same time as the veggies

for the veggies, boil some water (check how much water you'll need for the ramen from the packet, and add about 1/4 cup more than that) for broccoli/carrots/bok choy/onion/whatever veg you're using.

leave mushrooms and green onion out, those go in after with the oil and stuff.

veggies usually only need about 3 - 5 min in the water (reduce heat to a simmer), then we strain them out with a slotted spoon (or grab w tongs) and set aside.

now we use that leftover veggie water for the soup base! throw your flavour bomb in there, mix it up, and add the noodles for a couple minutes (stir occasionally) til theyre cooked

once the noodles are cooked, put it in a bowl/bowls, and add your mushrooms/lightly cooked veggies, your egg (I usually slice it in half once its in the soup so the yolk can mix) as well as whatever protein[s] you prepared.

slice of cheese goes right on top of the noodles to melt.

garnish with your green onion/chives/parseley/whatever, and bam, you have have a bowl of tastiness.

****

SOFT BOILED EGG:

I'm most into the fully cooked egg protein with a runny yolk that will mix together with the soup base when it lands there.

for a fully cooked white with a still-melty yolk:

bring water to boil, make sure it's enough to cover the egg[s], and put them in for 7min (keep it boiling, but not so rapid that they're trying to jump out. like medium boiling bubbles). get a container of cold water (tbh usually I throw a small ice pack or ice cubes to keep it cold since our fridge is chaotic, and the water warms up fast w the egg in it) to put the eggs on once they're done cooking (otherwise they continue to cook w residual heat).

bonus: peeling the egg in a container of water is the easiest way I've ever found to peel eggs

#food cw #ramen #recipe #cheap food #easy food #soft boiled egg #how to soft boil an egg

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rockleaves · 4 years

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root vegetable soup

ok here is soup. below the cut is the recipe directly from my mom + some of my own notes at the very end. it’s vegetarian if you use vegetable broth, vegan if you leave out the cheese and pesto, and gluten free if you leave out the pasta! and also, it’s tasty.

ingredients:

6 cups vegetable or chicken broth

1 16/oz. can cannellini beans

1 16/oz. can diced tomatoes

2 small red potatoes, peeled and cut into 1/4-inch dice

1 large sweet potato, peeled and cut into 1/4-inch dice

2 medium zucchini, sliced

2 large carrots, thinly sliced

2 small turnips, peeled and diced

2 parsnips, thinly sliced

1 large onion, diced

1 cup orzo or just spaghetti broken up small

1 tablespoon dried basil

1 teaspoon dried thyme leaves

2 cloves garlic

Salt and pepper to taste

A bay leaf or two (optional)

Basil Pesto

Shredded cheese (Gruyere, dubliner, Gouda... Something nutty)

steps:

In a large stockpot, sauté the vegetables, starting with the onions and garlic, and gradually adding the root vegetables, just until very lightly browned.

Add the broth, beans (drained and rinsed if canned), tomatoes, salt, pepper, basil and thyme. Add the bay leaves. Cook, covered, over medium heat until all vegetables are tender, 40-50 minutes. Add orzo or other pasta towards the end for however long it needs to cook (usually about 5 minutes). NOTE: if you want a gluten-free soup, leave out the orzo, tastes just as good, just a little less thick.

Remove bay leaves. Serve with pesto mixed in, sprinkle cheese on top.

notes:

remember to season as you go!

amount of liquid is variable, i usually end up using ~8 cups of broth and sometimes a few extra cups of water depending on how many veggies i put in

imo it’s best with the cheese and pesto but it’s still very good if you leave those out if they are out of your food budget for the week or you just forget to buy them at the grocery store

use more garlic tbh, i usually go for 4-5 cloves

any kinds of beans work (i’ve used cannellini and kidney before) and any combination of root veggies based on your preference. usually i end up using more potatoes than called for.

sometimes i like to add paprika but that’s because i put paprika in everything. also feel free to mix up the herbs!

you can use any tiny pasta if you don’t have orzo, or even just break up spaghetti into little pieces like the recipe says. if you’re going to freeze it, don’t cook the pasta in the soup!!! like, you can, and i’ve definitely done it, but cooked pasta does not always defrost to be particularly appetizing, so, yk. instead make the soup and cook the pasta separately and then add it to your bowl.

eat with bread

i hope you like it!! if you already have the herbs it’s a pretty cheap recipe to make too for the yield, obviously food prices vary by location and season but if i’m just buying the canned goods + veggies + broth it usually only costs me around $10-$15. pesto and cheese add more to that ofc so if i’m springing for those i try to plan other meals for the week that use pesto and buy a cheese that i enjoy having on sandwiches as well.

#t #food tag #recipe tag

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copperbadge · 4 years

Text

tzikeh replied to your post “If you didn’t have the cats, would you consider going back to your...”

"(baked beans with beef and mushroom, chicken enchiladas, and maybe some kind of noodle soup)" Please please please post recipes for these

Neither really has a recipe at this point, per se, but I’m happy to share how I make them!

Baked beans with beef and mushroom was my ultimate filler food in grad school because it was reasonably cheap to make and lasted for goddamn ever. For a can of beans, a pound of beef, and a package of mushrooms, I could make like two weeks’ worth of dinners.

There are a couple of options on ways to make it. You will need:

8 oz (one of those grocery store packages) mushrooms 1 lb ground beef 1 22oz can of baked beans or 1 cup dry pinto beans plus 4 cups broth or water If the latter: fixings for a baked bean sauce (ketchup, bbq sauce, mustard, sugar, seasonings to taste) Onions, peppers, etc to your preference

Clean and chop mushrooms -- I don’t like big chunks so I cut them pretty small. Sautee in a little oil until soft or, if big chunks, until starting to turn golden at the edges. You will probably have to drain off the mushroom water at some point -- save that if you want, but you won’t need it for this recipe.

You can sautee some onions too if that’s your thing. I threw in some caramelized onions I’d made and frozen ages ago.

Dump the mushrooms out of the pan and use the pan to cook the ground beef until browned. Drain off fat. Mix the mushrooms and beef together.

At this point you have a few options.

Option 1: You can add some bbq sauce or ketchup and some mustard and maybe some cooked garlic or garlic powder, some chopped peppers if that’s your thing, even just a can of chili sauce, basically whatever you like, and you’ll have a sloppy joe that goes about 1 1/2 times as far as it would just with beef. It’s great on a sandwich roll or on a nice bowl of rice.

Option 2: You can stir into the beef-mushroom mixture (without sauce) a can of baked beans. Maybe add a little seasoning or bbq sauce for flavoring on top of the thin tomato sauce they come in. You can eat as-is or cook it down a bit on the stovetop or even bake it in the oven (350 for 10 minutes).

Option 3: You can make your own baked beans. Pressure or slow cook 1 cup dry pinto beans with 4 cups of broth (water will work) until beans are very soft (in the pressure cooker about 30-35 minutes). You can also just buy a can of cooked pinto beans without sauce. Drain the beans (keep the liquid if you want but again won’t be needed for this recipe).

Heat some oil in the pan on the stove and add the beans in, stirring to give them just a little bit of a crust, not very long, 2-3 minutes. Add roughly a cup of sauce -- I use 1/4 cup of ketchup, 1/4 cup of mustard, 1/2 cup of bbq sauce, plus a few spoonfuls of brown sugar -- and bring to a simmer. Remove from heat and bake (350 for 15-20 minutes) until sauce is thickened.

Stir meat-mushroom mixture into baked beans. Again, can be eaten on a sandwich or over rice or noodles, or plain as a side dish. Green onions on top are nice. Freezes reasonably well.

For the enchiladas:

Enchilada Sauce, roughly 2 cups Refried beans, roughly 1 cup Rice if desired, roughly 1 cup cooked 1 lb cooked chicken, diced, or crumbled ground beef (vegetarians can substitute other protein or veggie chunks as appropriate) Sufficient tortillas (this is the name of my ska cover band) Shredded cheese for topping

Prepare enchilada sauce as necessary (heat if that’s all you need to do). I use a spice mix, tomato paste, and water. You can buy it in a jar or make your own recipe or whatnot.

Empty can of refried beans into a bowl. (If making your own: cook pinto beans until very soft. Heat oil in a saucepan and add beans, stirring a few minutes. Add in a little bit of bean water and start mashing with a fork or potato masher. Continue adding water and mashing over medium heat until it starts to look like refried beans.)

Stir a few spoonfuls of enchilada sauce into the refried beans to loosen them up a little. Add your protein, and rice if desired. This is the filling mixture.

In a baking pan or cake tin (I use a round cake tin so I don’t have to rip up the tortillas) pour enough enchilada sauce to coat the bottom and sides.

More accurate version: Roll filling up in tortillas and nestle into pan. Cover with remaining sauce, using a spoon to poke sauce into all the crevices.

Lazy-asshole version: Cover the pan sauce with flat tortillas (tear up bits to cover the smaller spaces if you need to). Pour a little more sauce over the tortilla, then spread some filling in a layer across the sauced tortilla. Do your best. Press another tortilla down on top of the filling, sauce, and repeat, alternating tortilla, sauce, and filling, until you run out of space or ingredients.

Top with shredded cheese and bake until bubbly, usually about 20 minutes on 350F.

I haven’t made any soup yet, but I have the bean “broth” from the baked beans I made with vegetable broth, and the mushroom “broth” from sauteeing, so I’ll probably mix that with a bit of chicken stock I had in the freezer, throw in some noodles and the last of the cooked chicken, add in some potatoes and maybe the last of the cooked mushrooms and caramelized onions, toss in a dollop of almond butter to give it creaminess, and call it good.

#reply all #tzikeh #food #recipes #baked beans

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unwritrecipes · 4 years

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Chicken Meatball Soup (Gluten-Free)

I’m not exactly thrilled that the weather has turned colder, especially with all the indoor restrictions this year, but I am pumped that Soup Season is in full swing!! Particularly when there are such yummy ones out there like this Chicken Meatball Soup which is not only quick and easy to prepare but also gluten-free. If you’re looking for a delicious and healthy way to warm yourself up, you need to get a pot of this bubbling away on your stove, pronto!

Guys, this is total comfort food, but without any guilt! Not only is it chock full of veggies (and you could feel free to add even more variety) but the meatballs themselves are made without any breadcrumbs. And they are absolutely delicious! If you’re following a gluten-free diet for health reasons or just trying to cut down on your carbs, I promise you won’t miss out on anything here ‘cause they are loaded with flavor and have a lovely dense-sort of consistency that balances out the light brothiness of the soup.

I also love that this recipe makes a nice big pot so you’ll very likely have leftovers which reheat amazingly well and make the perfect light take-to-work or stay-at-home lunch.

Every spoonful is loaded with flavor and down-to-your-toes warmth! Stay warm, my friends!!

Chicken Meatball Soup

Makes about 10 servings

Prep Time: About 1 hour (much of this is hands-free)

Ingredients

For the meatballs

2 pounds ground white meat chicken

1 small onion, minced

2 large eggs, beaten

3 garlic cloves, minced

Large handful of fresh parsley, minced

Large pinch or two of kosher salt and black pepper

For the soup

1 tablespoon olive oil

1 medium onion, chopped finely

2 garlic cloves, minced

4-5 carrots, peeled and cut into rounds

2 potatoes, peeled and cut into small chunks

8 cups (64 ounces) chicken stock or broth, you may find you need more, especially for reheating purposes

Pinch or two of kosher salt

5 ounces baby spinach, roughly chopped

Freshly grated Parmesan for serving (optional)

The Recipe

1. Mix all of the meatball ingredients together in a large bowl and set aside.

2. Add the olive oil to a large pot and heat over medium heat. Cook the onion for about 5 minutes, until softened, stirring every now and then. Add in the garlic and stir for about 30 seconds. Then add in the carrots, potatoes, chicken stock and salt and bring to a low boil.

3. Wet your hands and form the meatball mixture into balls and carefully drop them into the pot. You can make them any size you like--, rewet your hands if the mixture becomes too sticky.

4. Let the soup cook, simmering for about 30 minutes and then check to see if the meatballs are cooked through. If not, cook for a little longer. If they are, stir in the spinach and cook for a few minutes until it has wilted. Ladle into bowls and serve.

5. Bring any leftovers to room temperature and store in an airtight container in the fridge for 4-5 days.

Enjoy!

#Ground Chicken #Onion #Eggs #Garlic Cloves #Parsley #Kosher Salt #Black Pepper #Carrots #Potatoes #Chicken Stock #Baby Spinach #Parmesan Cheese

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iamtaran · 4 years

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Mushroom Leek Soup with Parsley Dumplings - ATTBTA

There have been multiple people who have asked after this soup recipe. It is hands down my favourite soup I’ve ever made, both at home as well as professionally. It’s the kind of soup that makes my dad say things like, “now, that’s so good it’d ‘bout make your tongue slap your brains out,” which always makes my mum look at him as if he’s lost his mind. Hopefully you will enjoy it just as much, brain-slapping notwithstanding. Measurements of spices have been guestimated as best I can, but in the end it all was eyeballed from the start and so will be more like alchemy and art than following a recipe. Try it yourself! Add more onion, more mushrooms, use shallots, mix it up! Figure out how you like it, what looks right, and enjoy! As a warning, this soup can take quite a while to make (a couple hours, I’d say?) as there are multiple pots used and, of course, making dumplings takes a bit of time. If you’ve someone to help you, make an event of it. Eat snacks, drink beverages, laugh and listen to music. Or, if you are working by yourself, have the same fun with yourself. :) Recipe details below the cut.

INGREDIENTS

SOUP

2 cups water

3/4 ounce dried porcini mushrooms. Very important that they’re porcini!

2 1/2 Tbsp oil, olive or rapeseed

3 Tbsp butter

6 garlic cloves, minced

1 pound crimini (baby bella) mushrooms, sliced

1 Tbsp dried thyme. Fresh works too.

Fine sea salt

2 tablespoons red wine vinegar

1/3 cup red wine (minimum), any kind-- fruity, dry, tart, been open for 3 weeks (oops)

1 large onion, quartered and sliced

3-4 leeks, washed, halved, cut into wee half moons up to the pale green. Tops can be kept frozen with other veggie bits to make homemade vegetable broth later.

8 cups vegetable or chicken broth, chef’s choice. Never tried it with beef but I don’t doubt it would be good

Pinch of red pepper flakes; heavy pinch if it’s cold out.

1 heaping Tbsp of paprika

Big handful of fresh chives, chopped, for garnish. You’re going to want a lot, trust me.

1 tsp white sugar

A whole bunch of black pepper. Don’t be shy. A bay leaf. Two bay leaves. The whole tree. (No, only 2) **Optional: a heavy dash of worcestershire in with the broth/liquid!

DUMPLINGS

1/3 cup sour cream

6 tablespoons (3/4 stick) butter, room temperature, chopped into cubes or pats

2 large eggs, room temperature

1 cup all purpose flour, divided

1 teaspoon fine sea salt

Heavy pinch of ground nutmeg

1/4 cup finely grated Parmesan cheese

3/4 cup finely chopped fresh Italian parsley. Or just a bunch. Eye ball it, all the above measurements are made up with a shrug anyway.

PREPARATION

Bring 2 cups water and porcini mushrooms to boil in small saucepan. Let that sit to the side, covered, while you do the next few steps.

Heat oil in heavy large skillet over medium heat. Add crimini mushrooms and saute a couple minutes until they start releasing moisture. Dump in thyme, paprika, chopped garlic, black pepper, and red pepper flakes. Sprinkle with sea salt and sauté another couple minutes until the garlic is fragrant. Pour in the red wine and red wine vinegar and let it bubble away for a bit until there’s a bit less liquid and your mushrooms and done.

Melt the butter in another heavy large skillet over medium-high heat. Add onion; saute until they start to go limp and translucent. Add in the sugar and stir, continuing to cook until they start to brown juuuust a bit. Add leeks; reduce heat to medium, sprinkle with sea salt, and sauté until vegetables are soft and golden, stirring often, about another 15 minutes. Don’t worry if the bottom of the pan starts to get little brown ghosts of onions appearing on it. That’s a good thing, scrape all that up with the onions and dump them into your soup pot where you cooked the mushrooms.

Return to your porcini mushrooms. Take them from the (now dark brown) mushroom liquid, squeeze out the excess, and shop them small. Toss your porcini bits into the pot with everything else. Pour in reserved mushroom cooking liquid, through a sieve to catch any sediment. Pour in your broth of choice and bring to a boil. Simmer 10-15 minutes so the flavors can percolate and deepen.

DUMPLINGS:

Mix together your flour, salt, nutmeg, and parmesan. Add in the two eggs and mix, with a fork or with your fingertips, until you have a bunch of semi-moist lumps of flour. Add in your sour cream and 6 Tbsp butter and work together, again with fork or with finger tips. As the dough begins to come together, toss in your chopped parsley and fold it in. This dough is wet and sloppy, but should be workable. Add up to another 1/2 cup flour; it all depends on your humidity, you want it still sticky but workable! Once it’s come together, fold for another 2-3 minutes. Add a little more flour if you want firmer dumplings similar to pierogie dough or if it’s too wet and sticky to manage;

Bring large pot of salted water to boil. Using a teaspoon or just your fingers, scoop pieces/pinches of dough about the size of a cherry. Drop into boiling water. Working quickly, repeat about 10 more times. When dumplings rise to surface, simmer until cooked through, 2 1/2 to 3 minutes. Using slotted spoon, transfer dumplings to large plate. Repeat with remaining dough. Make double dumplings if you, like me, are here for the dumps. Also, if the water isn’t too heavily salted (though the dumplings do absorb some as they cook), let it cool and dump it on your garden or lawn for a little pick me up for the plants. Or maybe ladle one ladlefull into the main soup pot for a bit extra of that flavor. Whatever pleases you.

Melt 3 tablespoons butter in large skillet over medium heat. Working in 2 batches, add dumplings to skillet. Cook until browned on each side, 2 to 3 minutes per side.

Chop chives. Place 6-10 little dumplings in a large bowl. Put 12 in. Put a solid 15 dumplings in your bowl. Ladle soup over top. Sprinkle generously with chives. Enjoy the best soup you’ve ever had.

#taran cooks #ATTBTA #that's the only way i can think to tag things related to that fic #its not terribly interesting but it should make things easier i suppose

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thedisneychef · 11 months

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What Recipe for Pork? Delicious and Creative Meal Ideas

Hey there! If you're looking for a delicious pork recipe, then you've come to the right place. Pork dishes can be incredibly versatile and make for some really tasty meals - from classic roast dinners to juicy pulled pork sandwiches. In this article I'm going to share with you some of my favorite recipes for pork that are sure to tantalize your taste buds. So without further ado, let's get stuck in! Slow-Cooked Pulled Pork I'm always looking for new recipes to make, and this slow-cooked pulled pork is definitely one of my favorites. The best part about it is that it takes minimal effort - all you need is some BBQ sauce, a slow cooker and time! First I like to cover the pork in the BBQ sauce and let it marinate overnight. Then I place the pork into the slow cooker with a bit more BBQ sauce and set the timer for eight hours on low heat. After eight hours, I take out the pork and use two forks to shred it gently until I get that perfect fluffy texture. All that's left now is to serve up a plate full of deliciousness! Smoky Bacon And Bean Casserole Moving from the succulent Slow-Cooked Pulled Pork to something a bit heartier, I'd like to introduce you to this delectable Smoky Bacon and Bean Casserole. With its crispy bacon, creamy white beans and crunchy crust, it's sure to tantalize your taste buds! To make this scrumptious dish, start by preheating the oven to 375 degrees Fahrenheit and lightly greasing an 8x8 inch baking dish. Then sauté some diced onions in a large skillet over medium heat until they are translucent. Once that's done, add some garlic and cook for another minute or two before adding cooked bacon pieces and 1/2 teaspoon of smoked paprika. Next, stir in three cans of drained white beans along with 2 cups of vegetable broth. Cook everything together for about five minutes so all the flavors can combine nicely. After that's been mixed thoroughly, pour the bean mixture into the prepared baking dish and top with buttered bread crumbs mixed with shredded cheese for extra crunchiness. Bake uncovered for 25 minutes until the topping is golden brown and bubbling around the edges. Serve hot topped with a drizzle of cream sauce if desired - it'll be a real hit at any dinner table! Pork Chops With Apple Chutney I can smell the sweet and savory aromas of caramelized onions, Asian spices, and pork chops wafting through my kitchen. I'm so excited to try this Pork Chops with Apple Chutney recipe! The pork chops are pan-seared until they’re golden brown on the outside while remaining juicy and tender in the center. They are then simmered in a flavorful sauce made from caramelized onions, apple cider vinegar, and an array of fragrant Asian spices for added depth. The addition of tart apples combined with creamy chutney is a perfect complement to the succulent pork chops. After briefly simmering together for a few minutes, you'll have a dish that's bursting with flavor - sweet, tangy, and spicy all at once. Serve these delicious pork chops with your favorite sides - mashed potatoes or steamed vegetables make great accompaniments - and enjoy! Pork And Vegetable Stir-Fry I'm excited to share my pork and vegetable stir-fry recipe with you! This Asian style dish is a great way to combine the hearty flavor of pork with a variety of vegetables. To make this tasty meal, start by marinating your pork in an Asian style marinade that includes herbs and spices like garlic, ginger, pepper, and soy sauce. Then sauté your veggies in a large wok or skillet until they’re tender before adding the marinated pork. Finally, cook everything together for several minutes more until all the ingredients are fully cooked through. The best part about making this delicious dinner is that it's so versatile – you can use whatever fresh vegetables you have on hand as well as any type of protein you prefer (chicken or beef work just as nicely). Serve over steamed rice or noodles for a complete one-pan dinner that has something for everyone. And if you're looking to add some extra kick to your meal, try sprinkling in some chili flakes at the end for added heat and flavor. This simple but flavorful dish comes together quickly and easily, plus it's incredibly healthy too! So go ahead and give my pork and vegetable stir-fry recipe a try tonight – I guarantee that you won't be disappointed. Sweet And Sour Pork Stir-Fry The next pork stir-fry I'd like to share is a Sweet and Sour Pork Stir-Fry. It's a great way to mix sweet and savory flavors together in one delicious dish! To make the stir fry, you'll need some thinly sliced pork shoulder or loin, bell peppers, carrots, onions, garlic, pineapple chunks, and your choice of sauce. For the sweet and sour element of this meal, caramelize the onions over low heat with some honey glaze for added sweetness. Then add all the other ingredients into the pan and sauté until everything is cooked through. When it's finished cooking, serve it over white rice for an amazing dinner that everyone will love! Frequently Asked Questions What Temperature Should The Pork Be Cooked To? When cooking pork, you'll want to make sure that it reaches an internal temperature of 145°F. Use a cooking utensil like a digital food thermometer to ensure safe handling and accuracy. To get the best results, insert the thermometer into the thickest part of the meat, avoiding any fat or bone. If your Pork is not cooked all the way through, simply continue to cook until it has reached the proper internal temperature for safety and flavor. How Long Should The Pork Be Cooked? Grilling time and cooking tips for pork can vary depending on the cut of meat. Pork should typically be cooked to an internal temperature of 145 degrees Fahrenheit with a 3 minutes rest period before serving. Generally, thinner cuts like chops, medallions or tenderloin will take around 8-10 minutes while thicker roasts may require up to 40 minutes per pound. If you’re unsure, use a food thermometer to check the temperature. Is It Necessary To Marinate The Pork Before Cooking? Marinating pork before cooking is not necessary, but it can be beneficial for a few reasons. It helps to break down the tough muscle fibers of a cut of meat like pork shoulder, making it more tender and flavorful when cooked. Marinating also allows you to add additional flavors with spices or other ingredients that may not have been possible otherwise. There are endless variations in terms of spice combinations and marinade recipes which can allow you to get creative with your cooking techniques. What Are Some Alternatives To Pork For The Recipes? If you're looking for an alternative to pork, there are plenty of great options! Meat substitutes like tofu and tempeh can be used as a protein base in many recipes. You could also try legumes such as lentils or beans, which are packed with fiber and other essential nutrients. If you prefer something more familiar, chicken and turkey both make outstanding alternatives to pork. No matter what meat substitute you use, it's always important to season your dish properly so that the flavors shine through. Are The Recipes Suitable For Vegetarians? Yes, the recipes are suitable for vegetarians! You can easily substitute vegan ingredients like tempeh or tofu into any of the pork dishes to make a delicious vegetarian meal. There are also plenty of cooking methods that don't involve using animal products such as baking, boiling and sautéing with vegetable oil instead of butter or lard. With some creative substitutions and adjustments, you can make almost any recipe meatless! Conclusion Cooking pork can be a daunting task, but with the right tips and knowledge it doesn't have to be. Knowing what temperature to cook your pork at and how long to cook it for is key in creating delicious meals. Marinating your pork before cooking is also an option that will add great flavor. If you are looking for other meat alternatives, consider beef or chicken as substitutes. Finally, if you're vegetarian there are plenty of options when it comes to recipes - just make sure to substitute out any animal products! With these guidelines in mind, anyone can create a tasty dish using pork! Read the full article

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theauthorstreehouse · 4 years

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Worldbuilding - Food and Recipes

*The chart above illustrated the dietary resources available to the majority of the nation.

Culture of Food

Food is a huge part of what makes a culture and Verdant is no exception to this. They pride themselves as a nation in which no one goes hungry. In a country where most of the land is desert, this is much more difficult to achieve than one might think. But thought centuries of trial and error they have not only learned to take advantage of the county which the land provided, but to cultivate their own food by utilizing the unique seasons to their advantage.

Verdant food is colorful, packed with flavor, and prepared with passion. The hearth is the center of the household and as such the kitchen and living area are usually inseparable in all but the most wealthy estates. Something is always cooking, and as such it is considered polite to offer an unexpected guest food and drink, and considered very impolite to refuse! If invited over, it is an absolute scandal not to bring something along, even if it's just goat cheese rolled in garlic and chives or a bottle of homemade wine.

Accessibility

When one looks at the scope of what the people of Verdant eat, it is important to remember the wide range of territory in which their nation covers. For instance in the capitol city which straddles the coastline, the bounty of the sea is plentiful. This means that people in the capitol can obtain fresh fish, seaweed and such for next to nothing. However in the further reaches, such as the Speckled Pond Oasis, their ability to serve food like swordfish or lobster is severely limited.

As in all countries, the wealthy always have access to more than those in lower classes. The more processed or refined something is the more likely you have to be wealthy in order to afford it. The more elaborate and time consuming it is to obtain and cook, the more likely you must have thralls or servants available in order to ensure it gets accomplished. Domestic pigs, for instance, do not do well in the Verdant heat and are difficult to keep content. So much so that pigs are considered to be a status symbol and kept like very spoiled pets by the super wealthy and socially elite. Goats and chickens on the other hand are a much more common source of sustenance and can be obtained by all but the most impoverished folk. Even then, foraging and trapping is a common chore given to children. Verdant has only a few laws regarding hunting practices, allowing for easier access to food sources.

Preservation

Food must be properly preserved to last as long as possible. With a flooding season and a sandstorm season to factor into the equation, Verdant folk must ensure their larder will hold for as long as possible. Most meat is cured in salt or smoked to prolong it's shelf life. Jerked meats are fairly common, especially among the working class. Packing in animal fat and storing it in a cool, dry place is an excellent method for ensuring the meat remains tender for months. Herbs are air dried and ground into powders,or drowned in oil or vinegar. Fruits and vegetables are often pickled or soaked in a sweet brine which is often then turned into alcohol. Waste is the enemy, and if anything can be used it will be used. Bone broths are immensely popular as a method for stripping the most nutrition out of an animal.

Household Staples

Some things are just a ubiquitous part of the culture, and Verdant is no exception. There are staples served on every table from rich to poor, though the amount and embellishments may differ. As a part of their initiative to ensure everyone is fed, monthly stipends of grain and rice are provided to the poorer districts, the amount depending upon the size of the family. These come from the silos kept by the Queen's government, which are filled through yearly taxes collected at harvest time. Each meal has rice with herbs, pickled vegetables, and flatbread lightly fried in oil. The most popular dish through out all the nation being a saffron crispy-rice cakes. They keep well and can be stored in cloth and reheated for meals or handed off to a worker to take with them for mid-day meals.

Saffron Crispy-rice Cake

Ingredients 2 cups basmati rice 3 ½ cups water 2 tablespoons kosher salt ¼ teaspoon crushed saffron threads 1 cup plain yogurt 3 eggs 2 tablespoons unsalted butter, melted ½ cup olive oil 1 cup vegetable oil

Instructions

Put your rice in a bowl with enough water to cover and let soak for about 30 mins. Rinse thoroughly until the water runs clear. Place 3 ½ cups water into a large pot and add a generous sprinkle of kosher salt. Bring to a boil and add the drained basmati rice. Bring to a boil and give it a stir. Reduce heat and let cook till tender. Sprinkle small amount of salt and saffron threads in mortar and crunch until powdered. Add 2 tbsp hot water and stir lightly. Let steep for about ten mins until deep reddish-orange color.

Mix 3 egg yolks, yogurt, ½ cup olive oil, and 2 tbsp salt into large bowl. Add saffron mix when steeping is done.

Pour 1 cup vegetable oil into skillet and heat. Fluff basmati rice mixture and test to see if fully cooked. Slowly integrate it into the saffron mixture until every grain is thoroughly coated. Don't skimp! You want it to be saturated with this mixture.

Once your oil is hot, put in a small bit of rice to test and see if it is ready. If it begins to bubble immediately, you are ready to proceed! Form the saffron and rice mixture into patties with you hands and carefully place in skillet, frying on each side until golden brown. Remove from skillet and place on rack to drain. Serve with choice of topping.

Note: I have personally made this recipe and let me tell you it packs a LOT of flavor. I've put a fried egg on top, mixed it with sweet coleslaw, tossed it with chicken and even put a thick slice of mozzarella on top and stuck it under a broiler until bubbling! It's addictive and it keeps in the fridge forever! The saffron threads are a little bit pricy, $7.99 for 1 tblsp where I got them. But since it made like five meals it was worth it.

Another staple of the Verdant meal is flatbread with garlic oil drizzled over it. The garlic oil is easy enough to make by chopping and frying large amounts of garlic in copious amounts of oil, then straining. The oil is useful for just about every dish in Verdant and is used liberally. The chips are kept and dried out, then ground as a topping or crusting for meals.

Garlic Flatbread

Ingredients ½ cup warm water 1 teaspoon sugar 1 package dry active yeast (2 1/4th tsp) ¼ cup plain yogurt 2 cups bread flour ¼cup garlic oil 2 tbsp crushed garlic chips 1 teaspoon kosher salt fresh parsley

Instructions

Dissolve sugar in ½ cup of warm water and add yeast to mixture. Leave for 10 mins until the yeast begins to foam.

Mix flour and salt together. Slowly incorporate yogurt until you have a loose, flaky dough.

Add yeast mixture and knead thoroughly until smooth. Place in a bowl and drizzle generously with garlic oil. Cover with a plate for about an hour or until doubled in size.

Lightly dust flat surface and pour dough onto surface. Gently shape into rectangle and cut into 8 pieces. Form each piece into a ball. Arrange on plate and cover for another 15 – 20 mins.

Place skillet on stove top and add 4 tbsp olive oil to pan.

For larger flatbread, roll balls on floured surface until about 1/8 inch thick. For smaller, cut each ball in half and roll till about the length and width of your hand. Add flatbread to hot skillet and fry on both sides. One side will puff up, creating bubbles of air. Once you flip, DO NOT PRESS FLAT! Cook until golden brown around bubble rings and transfer to rack. Once finished, arrange flatbread on plate and give a drizzle with garlic oil. Add sprinkling of salt, garlic chips and parsley and serve.

Note:These are spectacular on their own but tbh I love them with some goat cheese and some of the broken up saffron cakes above. You can also do them sans garlic/salt/parsley and heat one up in the oven before smearing it with blackberry preserves. It's chewy and lightly crispy and just so satisfying to eat.

The pickled vegetables may very day to day depending upon availability. Children are typically sent out as soon as they have eaten to go forage for wild edibles which can be added in to make for a more hearty fare. Knowing how to source edible plants from their environment is a necessity, as it may save their lives during the Trials needed to become a Citizen.

Sweet Pickled Vegetables

Ingredients 1 Eggplant 1 Cucumber 1 Carrots 1 Red Cabbage 1 Leek 1 Squash 1/4th tsp salt 1/4th tsp ground pepper 1/4th cup Olive oil 1 Red oranges 2 tbsp Brown sugar Optional: Pine nuts Goat cheese

Instructions

Turn oven on to 400°.

Slice your eggplants,squash, and leeks into widths about the size of your pinkie finger. Toss in drizzle of olive oil, salt and pepper and place on baking tray. Place in oven for 20 mins or until cooked through. Chop cucumbers, red cabbage and grate carrots into large bowl. Mix to combine.

Take 1/4th cup olive oil and add 2 tbs brown sugar. Juice one red orange and add juice to mixture. Stir to combine until sugar is dissolved.

Once roasted veggies are thoroughly cooked, turn on broiler and roast till lightly browned. Keep a close eye on them. Broilers work quicker than you think.

Once browned, remove from oven and allow to come to room temp. Mix in with rest of vegetables and drizzle the orange dressing over top. Mix generously.

Top with pine nuts and crumbled goat cheese for an extra burst of flavor.

Note: You can really serve this at room temp like a warm salad but it's just as good second day as like a slaw. I love to add it onto rice and chicken for a lunch bowl.

One of the easiest sources for protein across Verdant is the ocean and all the bounty it provides. Even if one doesn't have a boat, they can search along the rocky beaches for mussels and dig into the sand for cockles. Just about everyone has a trap for crabs or eels and takes advantage of this as they taste wonderful when grilled. Spearfishing and diving for urchins are popular methods for obtaining harder to catch food sources. However under Guild law, anything which requires a boat in order to catch requires a Guild permit.

Mussels with Leeks & Tomatos

Ingrdiants 1 lb mussels 1/4th cup olive oil 1 Leek 6 Garlic cloves 1 cup Multicolored cherry tomatoes ½ Red onion 1 tbsp Ginger 1 Lemon 1/4th tsp salt 1/4th tsp pepper ½ tsp cayenne pepper

Instructions

*Check your mussels thoroughly before use!

-rinse thoroughly

-trash any cracked or opened mussels

-if you find a 'thread' on the mussel, remove it

Take a deep saute pan and add in olive oil.

Thoroughly clean leeks between the leaves. They're noted for being dirty.

Chop leeks, red onion, garlic cloves and tomatoes. Add to hot olive oil and cook till lightly browned.

Add in your mussels and cover with lid. Steam for 10 – 15 min until all the mussels have opened up. Stir gently to combine.

Juice 1 lemon and grate 1 tsbp lemon. Stir together with cayenne, salt and pepper until combined.

Scoop mussels from pan into large bowl. Pour lemon juice onto mussels while stirring. Serve.

Note: Mussels are one of my favorite things to eat! There really is no end to the different things you can combine to them but sometimes the simplest is the best!

#verdant #worldbuilding #food #culture #tidbits

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