#frozen potstickers yall

[onceuponaroast]

Alright let me turn you guys onto something real quick. Are you disabled? Depressed? Bad at cooking or just generally very busy? Do you feel like you'll be sick of you even think about another box of Mac n cheese?

Then I have the food for you: Mother. Fucking. Frozen. Potstickers.

They are even Easier to make than boxed Mac n cheese. Stick em in a hot pan with some water and cover with a lid. Cook for however long the directions say (my brand is about 5 minutes). Microwave some sauce if you want. Then BOOM: Full meal with something that has protein and vegetables in it.

They're delicious and bite sized, so they're easy to eat And easy to portion. If you shop in bulk like I do you can get massive bags that can last weeks to months depending on your eating habits.

Those delicious little buggers have absolutely changed my life. I am eating vegetables! More importantly, I'm consistently eating- because even on days when I just don't have the energy to even think of what to cook I can yoink these out of the freezer and be sitting down to eat in less than 10 minutes with minimal dishes.

Also, if you're someone with good and bad days you can prepare your own in advance! Make your own sauce or wrap your own potstickers and freeze them for later. This is a meal that never loses.

#frozen potstickers yall #seriously #fi talks #adhd #depression #mental health #physically disabled #disability #disability pride month #cooking tips #disability tips #cw food #spoonie #spoonie tips

[thehomierobbstark]

What was the bomb Ramen recipe?

Aight BOOM I finally got a chance to answer your question so here it is! Thank you for being so patient anon:

To start, I use this video as a reference regarding cooking methods and ingredients/measurements

Here’s the printed instructions for the above video

I don’t follow it fully because I don’t have all the stuff/don’t feel like doin allat, but here’s what I do use:

*1 Tbsp. sesame seeds

*2 cloves garlic (minced or grated)

*½" ginger (grated)

*Scallion (white part, diced)

*2 tsp. sesame oil

*2 tsp. chili bean paste

*2 tsp. soy sauce

*1 cup rice milk [substituted for soy]

*½ tsp Kosher salt

*Dash of white pepper

I also use the following as a personal preference:

Star Anise seeds (about 3 per serving)

Brewed Noodle Dipping Broth (optional)

Fresh Corn cut off the cob (about 1 cup per serving)

Fresh Spinach (1-2 cups per serving)

Mushrooms (sliced; about ½ cup per serving)

Red Onion (some diced, some sliced [for texture difference])

Eggs (1 per serving)

[For the pictures below, since I’m familiar with this recipe the ingredients shown aren’t exact measurements, so don’t get worried if yours don’t match up. I didn’t use all the ingredients below, but also I was cooking for 3 people {for example I only used about half the ginger on the cutting board, but all the spinach, etc etc.} 

If its your first time cooking ramen/this recipe, I’d suggest going with the listed measurements for all the *starred* items until you get more comfortable with your personal taste/preference.]

Heres a few pictures of the ingredients I used, just in case you’re a visual person like myself or you also need an idea for what some of the items look like:

(That hunk of yellow in the middle is grated ginger)

(These are Star Anise seeds)

ALRIGHT! So you’ve got all your ingredients laid out and ready to go.

Starting with your sesame seeds, pour those into a small saucepan and toast them until they’re a nice golden brown. Make sure you start off with low heat because this can get away from you real fast, so stir them regularly every few seconds to keep them from burning.

As you can see above these kinda got away from me [😅] but I was comfortable with the toasted : semi- toasted ratio so I stopped several seconds after this point. Toasting the seeds helps to bring out the oils and flavor, and you can also throw the anise seeds in there at the end for a few seconds to get those a little toasted too if you like.

Now you’re gonna grind up the seeds. Don’t have a mortar and pestle? Cool! Me either! What you might have tho is an ice cream scoop and a mug, so throw that shit in there and get to grinding! (You can also use a ziploc bag and a rolling pin, but remember to let the seeds cool before you dump them in the bag or it’ll melt [yup. been there done that 😅] ).

(Unground sesame seeds)

Once you’ve got those ground up to your desired texture (mostly powdery is good, don’t feel it needs to be perfect you just wanna smash open a good amount of the seeds) start heating up your medium sized pot on low.

This would be the 1:18 mark in the video above, and you’re gonna follow the instructions as so up until 2:18.

Start with your sesame seed oil and let that heat up (only takes a few seconds). Then, dump in your garlic, ginger, and white parts of the scallions ( I call them green onions but whatever lmao) and let that cook for a lil until that shit starts smellin good (or until the white parts of the onion get a little translucent). You can play with your fire a little bit but sesame oil burns fast so try to keep it on the low side to keep your food and pot from burning.

Now, if you’re like me and adding red onion and mushroom too, you can add that in now to get those cookin. The mushrooms might soak up a bit of your oil so feel free to add a little more sesame oil and cook until your veggies are evenly coated. Don’t worry about the mushrooms not being thoroughly cooked yet cuz they’ll soak up the flavors of the broth and get cooked with the next few steps. Don’t forget to add in your sesame and anise seed powder now.

(Forgot to add the mushrooms here lol)

Feel free to turn your heat up to low medium at this point to get your pot headed in a nice simmering direction. Now, you’re gonna add your chili paste, soy sauce, and dipping broth (a quick splash is good enough) and stir that in nicely as well.  I suggest tasting all these ingredients before adding them so you have an idea of the spice and sodium content you’re working with, as well as the flavors. I like my food spicy and not too salty, so I use extra chili paste and low sodium soy sauce.

(Does not include soy sauce or dipping broth yet. Still no mushrooms XD)

The dipping broth I use has a little bit of a sweet flavor in it, so I keep that in mind to prevent from adding too much (if you’re using fresh corn the sweetness will also be heightened, tempting you to add more salt). All of the above ingredients have a good salt content tho, so be mindful of that if you need to watch your salt intake. Also! Taste as you go. That way if you need to add a little of anything you can add it in before you get to the finish line.

[You also may want to take a moment to start another pot of boiling water for your ramen noodles at this point.]

You can turn up your heat now to medium, because we’re about to add in the milk. The recipe above calls for soy milk, personally I use rice milk, but if you wanna use another non dairy milk, thats also great! (I’ve only used soy and rice milk tho so I can’t dictate what the taste may be like with another type of milk)

If you’re not fucking with non dairy milk (understandable lmao) see the substitutions I provided down below.

Add in your milk, stirring to blend all the flavors. You can pour half, stir a little, and pour the other half, or pour it all at once and stir, or pour little by little while stirring. The point is, it doesn’t matter how you do it, long as your pour the shit in there and stir it together 😂. Once you get that all mixed in nicely, you can turn your pot up to full medium or even a low high, to get it bubbling.

(A non bubbling but very delicious pot of broth)

The raw looking onion up there is just the leftover onion slices I added in for texture. At this point, I like to add a little salt and white pepper into my broth and give it a little taste test to see where its at. Sometimes I use a pinch of sea salt, sometimes just regular salt, it depends on what I feel like reaching for. They’re both the same to me, but again if you need to be mindful of your salt intake for personal or health reasons, you can go ahead n skip this step. I also add a few handfuls of fresh spinach to get that cooking down. ***Also don’t forget to add your corn in too!***

Check on your pot of boiling water, and if its ready, go ahead and add your noodles in.  Feel free to use whatever ramen noodles you want, be it Top Ramen, Neoguri, Maruchan, its all up to you. I used Shin Ramyun noodles, in case you’re curious. Cook the noodles as directed.

I don’t really use the flavor packets, because 1) ummm we just made some bomb ass homemade ramen broth SON!!! get that shit outta here 😤😤 but also 2) the salt content is out of this world, and as you keep hearing me say, you wanna keep an eye on that.

BUTTTT if you’re tasting your broth and you feel like maybe it could use a lil sum sum, sometimes I’ll add in a couple sprinkles of the flavor packet to give it a little extra spice and umph (the noodle packs up there are Gourmet Spicy), but I really don’t add much, maybe two amounts of whats shown in the spoon depending how many people I’m cooking for. (Maybe a little more if my grannys not looking lol)

I do however use the vegetable packet, so dump that in the broth too.

I’ll also crack an egg or two into the pot and let that get cooking. I don’t like the boiled runny yolk versions you’ll normally find in ramen, but I like eggs, so I like this much better. Its basically scrambled egg, just wet lol.

(The egg is the little flecks of yellow and white in the pot)

Try to prevent immediately stirring the egg once you crack it in the pot, otherwise you’ll get little baby disintegrated bits, which is okay, but if you want to taste good amounts of egg with the rest of your ingredients, try the following:

Let it sit for maybe half a minute after cracking (start by doing one egg at a time) then taking some wooden chopsticks, or a fork, and just mix back and forth through your broth. If you’re doing this while the pot is still boiling or on medium heat, it won’t take long for your egg to cook, so don’t get worried about the possibility of uncooked egg in the pot. Give it about 2 minutes, maybe a little more for comfort, and you’re good to go! Put your pot on low and let it simmer.

Go ahead and check on your noodles now, they should be done now or close to it. Once they are, drain the water out of the pot and set aside. Sometimes I forget this part, but you want to drain the water to keep the noodles from getting to the translucent/overcooked stage, unless thats your personal preference.

Now if you’re anything like me, you’re probably up there lookin at the last three photos like “woooow Homie, you out here providing ramen recipes but you aint providing the recipe for them potstickers you got goin in the back,”

First of all, mind ya bidness

Nosy ass….

Second of all, these from Trader Joes bruh!

They’re the Thai Shrimp Gyoza ones and they’re in the frozen section.  As you can see, I panfried them, using olive oil and sesame oil (like 1 tablespoon each) and these shits are bomb af. See? Don’t I be comin thru for yall?

But anyway, back to the ramen recipe.

NIGGA you done!! All you gotta do is plate your noodles in a bowl, ladle your broth in there, sprinkle your green onions on top, maybe add little sriracha and BOOM

Congratulations! You just made some bomb ass ramen homie!!!! (peep the panda chopsticks :D)

Now go put on your favorite show, kick back, and get to grubbin! 

Warning: You will absolutely knock tf out after devouring this shit, so clear a space and prepare for that lmao. Trust me, I do it every time 😂😂

////Substitutions////

For the Garlic, Ginger, and Onion, feel free to use the powder versions instead if you don’t have fresh on hand.

There is also sesame seed powder and, apparently, anise seed powder (don’t ask me where to find those two because ionknow)

Kosher Salt- as far as i’m concerned salt is salt, like I said I use regular or sea salt if you don’t have kosher

Rice or Soy Milk- If you wanna use dairy milk, I’d say start with half a cup of dairy and then half a cup of vegetable or chicken broth (low sodium versions are a thing). This will help make it creamy without compromising too much of the flavor you’ve built up. Again, taste as you go to tweak as needed.

Soy Sauce can of course be substituted for the low sodium kind.

Fresh Ingredients: For Corn, Spinach, Mushrooms and even Onions, Frozen or Canned works just as well and its a significantly cheaper option (idk bout canned onions tho). If you’re going the canned route, make sure to just rinse it out first before adding to get rid of any extra salt content and preservatives that might be floating around in there.

***Black pepper can be subbed for white, theres no difference

I know the struggles college students, those on budgets, and peeps who live in food deserts may have when it comes to getting some of these ingredients, so don’t feel you gotta have it all to make it taste good. Just work with what you got, get a little crafty and experiment a little, and maybe try some new things and see how you like it! (Like, seriously, rice milk is great I love it 😂 )

Lastly, this recipe is vegetarian and vegan friendly! (Sans egg for the vegans of course) so its super enjoyable for yall as well!

I’m not vegan nor vegetarian, and I have added meat sometimes in the past, but I like this version the best because it just taste the best to me.

If you try the recipe, feel free to shoot me an ask and tell me how it went! Now go get cookin! :D

#nons #recipes #cooking #uhhh i'll link this in part two of Movie Night (and one) so that yall can find it #i'll also tag the folks who wanted to recipe but rn its 2:30 in the morning and im tired #so ill hit yall back tomorrow lmao #enjoy homies! #i wanted to add some color but tumblr mobiles being a bitch

[queercapwriting]

Just got back from the grocery store and I had an idea: Maggie and Alex go grocery shopping together with Adrian and Kara in tow, constantly slipping things into the cart. I really just wanna see Kara and Adrian together being adorable little siblings.

“It’s dangerous, Maggie.”

“Alex, she’s bulletproof, even if the Cadmus folks do happen to attack the store – “

“No, Maggie, I don’t mean it’s dangerous for Kara. I mean… have you seen how much she eats? You really want to let her come grocery shopping with us?”

Maggie laughs, suddenly and hard, and Alex revels in the feeling of giving this woman joy.

Once she gathers herself, she puts her hands on Alex’s shoulders bracingly, jokingly. “It’s okay, babe, Adrian has eaten me nearly out of house and home before and I’ve survived. I’m sure we can get through this together.”

Alex smirks and arches an eyebrow and shakes her head, because Maggie looking up into her eyes with love and amusement in her own is all she thinks she’ll ever need.

“And anyway, I kind of already promised Kara she could come with us,” Maggie splutters out in one quick breath, darting to the door as a familiar musical knock raps through the room.

Alex groans laughingly. “Bet you between the two of them, we spend more than twice what we normally would.”

“You’re on, Danvers. My place if it’s Adrian that tosses more in the cart than Kara.”

Alex pffts. “Well, we’ll be at my place for sure tonight, then.”

Maggie laughs as she tugs open the door, and Adrian spills into her arms immediately.

“Mmmmm, how’s my favorite college boy?” she greets him in their traditional way.

“Freezing, unlike my favorite detective, who seems like she’s been kept extra warm by her girlfriend lately,” Adrian squeezes her, and Kara nudges him in the shoulder.

“Adrian, nooooo, I don’t need to think about my sister keeping Maggie warm. No offense Maggie.”

“None taken, Little Danvers.”

“Well, then I probably shouldn’t tell you what I walked in on last week – “ Adrian starts as he steps past Maggie to hug Alex, who promptly puts a hand over his mouth.

“Don’t you dare,” she warns with a grin, raising her eyebrows to secure his compliance before she removes her hand.

“It was even kinkier than that was,” Adrian splutters as he dodges out of Alex’s reach, and Maggie laughs as Kara furiously adjusts her glasses and Alex groans.

“Okay, troop, the fridge isn’t gonna stock itself,” Maggie announces, because if Alex’s face gets any redder, she might bust a vein. She tosses an arm around Adrian’s neck and pulls him down to her gently, gently, him squirming and laughing and letting her press a kiss to his forehead as they trudge out the door and pile into Adrian’s car.

He’s driving better than Maggie remembers, and she beams from the back seat with Kara as he handles his turns smoothly, and she wonders what else he’s been getting better at in the short months he’s been away at college.

He’s still terrible at parallel parking, though, and Maggie’s proud of Alex for not commenting as he tries once, twice, five times before straightening the car out close enough to the curb.

When Adrian puts it in park, he and Kara spill out of the car in a spurt of energy, and Alex looks back at Maggie with wide eyes.

“Told you this is gonna be dangerous,” she jokes as they follow their kid siblings into the grocery store.

Alex wrangles the shopping cart from Kara, and Kara lets her, because she and Adrian are nudging each other and whispering to each other and pointing at Maggie, pointing at Alex, pointing at random on sale food items and breaking out into laughter that neither Alex nor Maggie can’t quite put a pattern on, but they both smile, and they hold hands as Alex steers through the aisles, because Kara is holding onto Adrian’s arm as she laughs and he’s grabbing a pack of pre-made chocolate pudding from the fridge and tossing it to Kara, who thinks she’s subtle about burying it in the cart underneath the vegetables and fruit that Alex and Maggie are filling it up with.

They’re both scientists, and they don’t want to influence the results of their experiment, their bet, so Alex and Maggie feign ignorance as Kara tries to hide the bulge of four extra bags of frozen potstickers into the cart, as she nudges Adrian and points out the boxes of puff pastry apple turnovers he can’t get enough of and he slips three of them into the cart as Alex pretends to be reading the label of the vegan ice cream in Maggie’s hands.

At the cash register, Alex and Maggie are uncharacteristically quiet, both doing the math in their heads, both calculating how much Kara’s additions of potstickers, pizza pockets, pizza bagels, and donuts are compared with Adrian’s additions of apple turnovers, extra bags of grapes, garlic bread, and chocolate-covered pretzels.

And down to the cent, it’s the same cost.

Alex and Maggie freeze, each knowing by the baffled look on the other’s face that their calculations were correct, because they both made the same one.

It’s only when Adrian tosses a Nutrageous candy bar – “Old school!” he says victoriously when he finds it – onto the pile that Maggie lets out a triumphant laugh.

Alex groans and Kara, already digging into her donuts and holding them out to Adrian, is oblivious.

“I’ll put it all on my card, babe,” Maggie leans up into Alex. “To soften the blow of your very tragic loss.”

“Your place tonight, fine,” Alex concedes, her lips brushing Maggie’s as Adrian whoops behind them and Kara cheers even as she covers her eyes. “Not the most tragic loss I’ve had.”

“Oh no?”

“Nnhnn.”

“You two gonna bang right in the middle of the store or yall gonna come home and dive into all this food with us?” Adrian wants to know, and the cashier laughs as Alex reddens and Maggie fumbles into her wallet with a lopsided smirk on her face.

“You were the one who wanted to bring them both,” Alex reminds her, and Maggie grins.

“Yeah, and I don’t regret it, do you?”

They both glance over at Kara, at the way she’s giggling as Adrian holds his candy bar out for her, pulls it back from her open mouth, and then laughingly lets her have a bite, his silver earring catching the dim lights of the store and shining like his smile, like his laugh, like his happiness.

“No. No, not for a second.”

#sanvers #sanvers minific #danvers sisters #give adrian his own show #sanvers fan fic