#it’s potato and i made it up so i don’t have the recipe to link but i can write it down
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it’s october which means it’s finally SOUP SEASON!!!!!
#ramble#food#it’s potato and i made it up so i don’t have the recipe to link but i can write it down#soup is the best way to use potatoes that are about to go bad#or any vegetable really#also ft. my second whipped coffee of the day
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That’s a Parsnip Pie. (@dduane’s own blogpost is here.)
She read a tweet about it that worked as a cooking prompt, leading to this Twitter thread.
The thread includes a link to this article, whose writer didn’t like it for various reasons including its appearance (pies with a lattice rather than a lid are apparently Just Not Right) and a recipe whose ingredients seem out of whack, with far too much lemon and not enough everything else except parsnip.
(I later found this article, whose writer seems much more in favour.)
Both articles make a comparison to pumpkin pie: a veggie-based egg custard with such a characteristic taste that “Pumpkin Spice” exists in its own right. However, pumpkin is much more bland than parsnip.
The “Food and Cooking of the Middle Kingdoms” project - set in a world where potatoes don’t exist and other roots take their place - has shown parsnips to have a noticeable pepperiness that’s easier to make use of than ignore.
It’s also easier to make use of in a savoury dish like “Coiner’s Bake” (adapted Pommes Dauphinoise) than in something sweet.
At least until DD made this pie.
All the details are in that Twitter link, but in short, rather than trying to hide the parsnip pepperiness, she worked with it by adding Long Pepper to the spice mix.
She also avoided excessive sourness by reducing the lemons from two to a half, then gave a different tang with grated root ginger not dry powder.
All this dialled the “taste” of the dish back from 1954 and past those Regency literary references of 1810. It’s now far closer to the flavours of medieval recipes we’ve made.
However, it’s not pumpkin pie, so it’s better not to make vague comparisons that might set up tastebuds for something they won’t get.
This is parsnip pie. And it’s good.
To our collective surprise, while we’ve got “English Food” (Jane Grigson), “The Cookery of England” (Elizabeth David) and ”Food and Drink in Britain” (C. Anne Wilson), we don’t have a copy of Dorothy Hartley’s book “Food in England”.
That’ll be put right ASAP.
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I’m gonna share another very useful approach to life as an adult with ADHD: cooking and nutrition edition.
The American idea that dinner is “meat/protein with a veggie and a side” and that this is somehow an easy thing to prepare is a lie. That’s so much work. Sometimes I like making a meal that requires a lot of effort but that’s not sustainable for my average weeknight dinner.
I would like to instead introduce you to my world of Sauce Based Cooking. It is predicated on the idea that the “one pan meal” is not a category of recipe but rather a decision made by the chef. There are some deviations (some meals require a pasta pot and/or sheet pan) but that’s still way less than a lot of recipes call for. If it requires a blender, simply close the link and step away.
Rules for Sauce Based Cooking Freedom:
Have more spices/flavorful pastes than you know what to do with. Better than Bouillon and miso paste and curry paste and spice mixes etc etc. You are not running an authentic Tex-Mex restaurant from your kitchen just get the taco seasoning packets.
If you eat meat, you should be buying bone-in skin-on chicken thighs. Not chicken breasts. You can braise a chicken thigh for two hours and it will only get tastier and better. Cooking a chicken breast is stressful and requires a level of precision im not prepared to give to a chicken.
Focus on learning to make tasty BASES. You have learned if you make it and it tastes good to you. Nail down a good cream sauce, perfect your 20 minute marinara, learn a coconut curry, figure out the basic components of a marinade. Add some ground ginger to your chicken soup and thank me later. Then cooking is just beating protein and veggies into submission under your sauces and above your grains.
Don’t try and make ~dishes~. I call this “Zelda cooking.” You need something that you enjoy eating and gives you the nutrients you need to function. Prep vegetables and proteins you like and dump them into a sauce you also like. Add some polenta or bread or rice or couscous or any other grain to soak up the sauce and make it filling and satisfying. 9 times out of 10 it’s gonna work. The only decision you need to make is the flavor profile of the sauce.
Buy the precut vegetables. I know. It feels wasteful. So much plastic. But I promise you it’s way more wasteful to throw out half your groceries and order Uber eats 5 days in a row because you never managed to chop an onion. It’s okay. Precut/frozen vegetables and canned ingredients and prepared food items are going to be your lifeline. I can turn a rotisserie chicken and plastic tub of mirepoix (pre chopped onions, celery and carrots) into a delectable soup with just things in my pantry at this very moment.
Same as above but line the pan with foil. Save yourself a dish.
Add at least one vegetable to everything you cook. This might be controversial but you need fiber. And all sorts of other vitamins and minerals that things like kale and carrots and sweet potatoes have. My go to is canned chickpeas. A jar of marinara plus some canned chickpeas and kale is suddenly a hearty and filling topping for pasta that’s gonna satisfy me way more than just the pasta and sauce. And all I had to do was dump a can and a bag into the pot. That’s not a dish that really exists or has a recipe but it’s Sauce Based and I eat it a lot.
Keep some fortified cereal (most cereal is fortified by default) and trail mix on hand. Sometimes I get in a funk and order a lot of takeout or just eat a lot of carbs and not much else and then get woozy because I’m a little dumb and don’t eat a lot of animal products so all my Nutrients are low and that makes cooking harder. Fortified cereal and trail mix together will have most of the stuff you need to get rid of the lightheaded wooziness (iron and b12 and fats and sugar) in a dense little package that’s easy to munch on while cooking.
Finally, I know online recipes and Pinterest are great and wonderful but get proper cookbooks whenever you can. The first reason is that even with AdBlocker online recipes are a minefield and can be distracting and frustrating and overwhelming which are all things you don’t want when knives and hot pans are around. The second is that you will learn so much about cooking from a proper cookbook and the better you are at cooking the easier and faster it goes. ThriftBooks has plenty as will your local library or even older relatives. Ones like “Cook What You Have” by Christopher Kimball and “The New York Times Cooking No-Recipe Recipes” book and the classic “The Art of Simple Food” by Alice Waters are great.
#adhd advice#adhd tips#adhd adult#living with adhd#cooking#food#nutrition#nutrients#adhd nutrition#cooking tips#cooking advice
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Another year another Genshin cake! The Japanese inspiration is impossible to miss, and I can tell the team did their research on this one! Let’s break it down under the cut
So! Starting with our foundation, the cake itself! I’d start off with a nice sponge cake, possibly flavored and colored with Japanese purple sweet potato, or food coloring, whichever you prefer! Finding a good recipe for an Ube sponge cake might serve you well here as the two tubers should be similar enough. Japanese purple sweet potatoes can be a little drier than ube, so you might need to add a little extra liquid if you manage to get your hands on the authentic vegetable.
The filling looks like a coarse Anko, or Red Bean paste made from Azuki beans, though i’ve never personally seen it used on a cake in such a thick layer like it is here. So personally, I would pipe in a ring of red bean paste just around the edge of the cake, and then fill the rest with a stabilized whipped cream, or another frosting of your choice. You can make stabilized whipped cream in a variety of ways, here’s a website with a few of them X.
The topmost layer has an elegant pattern decorating its surface, and it reminds me of a mirror glaze pour, except for the fact that it doesn’t go down the sides of the cake at all. A mirror glaze has a very attractive finish when done right, and I do believe it would add to the aesthetic of the cake significantly. In theory it might be possible to do, unfortunately i can’t find any examples of this being done
This video X has something close, with gelatine mixtures being poured on top of a cheesecake. So I believe that if you were to bake your layers in a springform pan, level them, then put the top one back in the pan after lining the sides with parchment paper, it could then be possible to pour on a mirror glaze without it dripping down the sides. I’d also suggest adding a very smooth and level barrier of frosting, ganache, cream cheese, or other similar spreadable substance on the cake’s surface, and also using parchment paper as a temporary barrier so you can pour the gold the purple sides without them mixing too much. Gold leaf flecks would be an elegant addition to a mirror glaze if you have access to it.
If mirror glazes aren’t for you, frosting or fondant would work just as well. The simplest thing to do with either of those methods would be to do the dark purple and the gold marble sides of the design first, and then create a ribbon of gold and purple to place on top.
Whichever method you use to do the design on the top surface of the cake, the cherry blossoms will need to be added on top of that. Whether fondant, gumpaste, or frosting, whether piped, sculpted, or moulded, it’s up to you. Just don’t forget the little yellow centers!
Now for the toppers, let’s start with that fan. This video X demonstrates techniques you could use to create a perfect fan shape. The link i’ve included starts the video at the relevant portion of the video, but I would suggest not cutting out the large triangles on the top that she does, that way you can keep a more round shape like the illustration. Gum paste tends to hold up well when rolled thinly and maintains a very neat look, but you could also use fondant for this. Both are things you can likely purchase at baking or craft supply stores, but if you’d like to make fondant, this recipe here X for marshmallow fondant is serviceable. The gold will likely need to be painted on with a mixture of baking luster dust and alcohol (like vodka, but some people say vanilla or lemon baking extract will also work), or you could cut out thin strips of yellow and adhere it to the fan.
Alternatively, you could just use paper, or something equally inedible. It would be much easier though!
On to the little circles!
I believe that these are meant to be Wagashi (和菓子, wa-gashi), little traditional Japanese sweets that are often served with tea. There are many different kinds, but i looked around to find examples that I believe would work for the ones shown here. The blue flower balls could be these Hydrangea Wagashi, and the pink flower balls, while they’re clearly sakura blossoms in the official art, could also be made as Hydrangea Jelly Wagashi in pink.
A more accurate-looking ball of flowers could be achieved by making Nerikiri (Kneaded Wagashi) in the two colors, but it’s much more complicated X. The large flower in the center of the arrangement is likely also a Nerikiri style of Wagashi, this video also provides a lot of information on Nerikiri, as well as some techniques and recipes that can be adapted to create these designs. X. Nerikiri dough appears to be quite malleable and workable, so if you have a mind for sculpture then it would definitely be possible to create all of the depicted designs, even though i can’t find any good examples that look like the fox or the birds.
Information on how to make traditional Wagashi like these is not hard to find, but it’s generally considered quite difficult, and wagashi artisans often train for years before mastering all the techniques required. It also requires a lot of specialty ingredients that may be difficult to get your hands on. So instead, we hobbyist bakers can take shortcuts with moulds and the use of other materials. Again, fondant and gum paste will be your friends here. Brushing on powdered pigments with a fluffy brush could also make those gradients and color changes much easier. Here’s a basic guide to get you started with sculpting fondant X.
Hunting for specific moulds for the fox and birds may be difficult, but a simple google search of “wagashi mould” will turn up plenty of results that may suit your preference for the flowers.
Overall, most Japanese sweets aren’t intended to be as overly-sweet as western ones, Wagashi are just one example of this. When making this cake I’d recommend that you keep your hand light with the sugar, and let the natural flavors of things shine through. But in the end, it’s your cake, make it how you want! and tune in next year for another cake breakdown!
#Genshin#genshin impact#genshin impact birthday cake#genshin impact birthday cake breakdown#genshin impact birthday#my art#lynxinks
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As a kid, Easter meant two things: getting kicked out of Sunday school for asking what Jesus had to do with eggs, chocolate, and bunnies and wandering what the hell we were going to do with all the eggs. Just like most kids my neighborhood, my brother and I made a morning of dying eggs all sorts of mix-matched colors and experimenting with making the coolest looking egg. We’d have fun going about the yard and counting them up afterwards (as we’d occasionally forgotten one until it made itself known in summer). However, from there, we wanted nothing to do with the little things. They didn’t taste good, they smelled funny, and, worst yet for myself, they were eggs.
However, wasted food is a crime in my house, even now. So I had to get creative. While some like Easter eggs with a little bit of salt and nothing else, I don’t. Eggs are my least favorite food item on it’s own. Always has been. But that doesn’t mean they can’t be turned into something tasty with a little bit of innovation. So, here’s some ways to use those hard boiled fertility bombs this plagiarized holiday.
-Egg Salad
Typically made with just some eggs, mayo, and seasonings, it’s a versatile, creamy spread that’s great for sandwiches, on it’s own for some, and even on toast with a bit of avocado!
-Devilled Eggs
The go-to for many of us, devilled eggs also utilize mayo and various seasonings – maybe some pickle – to make the yolks and their soft outer vessels more palatable. They are highly versatile, allowing for all sorts of experimentation and flavor profiles to be achieved with little effort and expense. In fact, in one of the links below, there’s a recipe for someone who tried something straight out of a county fair: fried devilled eggs.
-Breakfast Hobo Packet
Hey, I’m not above some hobo packets. Something straight out of my childhood, it’s a struggle meal with a history for a lot of people. Aluminum foil, source of heat, and some ingredients make some tasty little self-contained meals. Typically, one could use raw eggs, but using the hard boiled variety takes the guess-work out of wondering if everything’s cooked all the way for nervous first-time cooks or those on the go.
-Cobb Salad
Let’s be honest: people will make a salad out of anything. And the most popular use of hard boiled eggs for the health conscious is the well-known cobb salad, typically garnished with eggs, ham, and a smattering of shredded cheese alongside whatever dressing they deem necessary to make the greens edible.
-Potato Salad
Some people forget the creamy texture hard-boiled eggs can bring to things. While one could go low-tech and make some egg salad, one extra ingredient can make it more filling and last longer: potatoes. Being the most versatile vegetable of all time, potatoes can make anything stretch in your fridge and go with just about anything, including Easter eggs.
That’s it for now! Check the links below for more ideas and recipes. Come back for another helping of Crackajack+Mac whenever your feeling hungry. Eat well and see you next time.
https://www.tasteofhome.com/collection/recipes-using-leftover-hard-boiled-eggs/
https://www.southernliving.com/food/dairy/eggs/recipes-with-hard-boiled-eggs
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Lotus Root and Pork Rib Soup 莲藕排骨汤 Recipe
The recipe that many people who have read MDZS or watched the donghua or CQL have wanted to try!
This is being posted as another companion to for my MDZS Reverse Big Bang WangXian fic A Date at Lotus Pier So, you can enjoy great fic over delicious soup, just like Shijie always made! Wondering why LWJ would need this recipe when he is on a date? You’ll have to read and find out.
If you keep scrolling you’ll see a picture of WWX personal flair on the soup.
There is also a Recipe Keeper link at the end
Here is the original Chinese recipe I have translated.
I first made the soup for Gish 2020, and I had originally planed to make something else but couldn't get all the ingredients, and I ended up looking through Lotus Root and Pork Rib Soup recipes at the grocery store. So, any reference to other recipes I did not save at the time and that is why there are no links.
When I make soups I usually do it in my 4L rice cooker with 500g of whatever meat is going into the soup. When I make Lotus Root and Pork Rib Soup I adjust the recipe for 500g pork ribs. So, all the notes are based on this adjustment and my pot size. the pictures are from my first try which had been made with no adjustments unless stated.
Ingredients:
姜片 Ginger 6g 克
莲藕 Lotus Root 300g 克切片 cut into pieces
将排骨 Pork Ribs 400g 克
小葱一根 A Small piece spring onion
红枣 jujube 3个 (50g)
枸杞 Wolfberries 2g克
水Water 500ml
盐 Salt 2g克
Directions:
将排骨，小葱一根，姜片，红枣，枸杞，水500ml放入锅中，放入锅中 大火煮沸 Put pork ribs, spring onion, ginger, jujubes, wolfberries, and water into a pot and bring to a boil let cook for 3 hour
撇去浮沫 skim off the foam
之后小火炖半小时 let simmer for 30 minutes
倒入莲藕，小火炖半小时 add Lotus Root and let simmer for another 30 minutes
放入2克盐，即可出锅 add 2g salt and serve
Notes:
Lotus roots oxidise like potatoes when cut. Chop them right before putting them in the pot. One site I looked at said to cut them with a ceramic knife. Or you can just put them in a bowl of water until they are needed.
Traditionally the soup is made in a ceramic pot (since I usually make 4L soups I bought a 4L one (top right picture))
The first time I made this soup I matched the actual water amount and it boiled away too quickly, so I add extra water (I did not see a pot size in the original recipe but if you look at the bottom left picture the pot is smaller than mine). As the soup seen in CQL has a lot of broth I think it makes sense
Jujube, wolfberries, spring onions, and ginger can be skipped, some recipes didn’t have them, and they appear to be missing in Jiang YanLi’s recipe (top left picture). You don’t want to eat the Jujube, wolfberries, or ginger. I think the broth colour come mainly from the jujubes (though my first soup (see picture above) had the darkest broth and this was the time that the water had boiled away). The ginger gives it a bit of spice, and the spring onions taste nice I think I add too many.
Chinese soups tend to have thin broth. One other recipe I looked at added in chicken bouillon. I tasted the broth after skimming the foam and then added in pork bouillon. I added in 2 32g bouillon gelatinous cube packets which the recipes on the box say 1 packet for 600-1500 mL of water (it says for example 2.5小碗水(600g) according to this site a small bowl (小碗) is about 100 ml. but 100 g of water equals about 100 ml so there is that).
One time I had to buy three times the amount of ribs and I ended up boiling all of the ribs to make broth and so the ones I didn’t use initially in the soup wouldn’t go bad. The broth when cooled became gelatinous. But didn’t have a lot of flavour so I still added the bouillon.
I always skip the salt as with the addition of bouillon I don’t think it is needed
I’ve also made it without pork ribs and just with cubed pork instead and it tastes the same, if you can’t get ribs or don’t want to pick bones out of your soup.
Timing:
If you don’t want crunchy lotus roots, skim earlier and add the lotus roots earlier or put them in at the beginning.
The spring onions will practically disintegrate when put it at the beginning. I add them about halfway through.
I’ve made this in my rice cooker that has a 2-hour soup setting, I added the spring onion at the hour mark and the lotus roots 30 minutes before the rice cooker had finished. The broth did not come out as dark as the usual but tastes the same.
Personal additions I have tried:
Add chili oil, to add a touch of WWX to your soup (picture is of when I accidentally spilled the jar into the soup)
Add a clove or two of minced garlic. If you like garlic this is a nice complementary flavour to the soup.
Carrots; I had too many and if it didn’t finish them they would have gone bad, they were very good in the soup.
I tend to thicken soups with puréed cauliflower, eggplant, or zucchini. I added the cauliflower purée once, it gives off a strange smell, but doesn’t taste bad. But also something I haven’t done again.
Recipe Keeper link
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Dish up some comfort
Recipes and images courtesy of Julia Rutland, author
As seen in https://www.mainlinemedianews.com/2024/02/25/dish-up-some-comfort/
Is it the taste, nostalgia, mood or being lonely that causes one to resort to eating comfort food?
Whether it be high-fat, sugar, carbs or salt, at certain times we crave eating homestyle foods. As I write this column, it is a cold, gray and blustery day. Easy to prepare, although not exactly gourmet, this category of food we’ve come to savor comes to the rescue.
Creamy mashed potatoes with spinach fit the bill for me on this bleak day. It’s a dish Mom and Grandma served frequently.
Depending upon the region or country you are from, what one considers comfort food varies. Brazil’s feijoada, French onion soup, Greece’s moussaka, Irish stew, Italy’s lasagna, Poland’s pierogi, United Kingdom’s fish and chips and the United States’ macaroni and cheese are the tip of the iceberg when it comes to this type of connection to our food.
According to an article in The Atlantic, “The phrase ‘comfort food’ has been around at least as early as 1966, when the Palm Beach Post used it in a story…”
A feature by Bert Gambini in a University of Buffalo newsletter says: “Regardless of what you identify as comfort food, it’s likely the attraction to that dish is based on having a good relationship with the person with whom you remember first preparing it…. Comfort foods are often the foods that our caregivers gave us when we were children.”
“If we have a positive association with the person who made that food, then there’s a good chance that you will be drawn to that food during times of rejection or isolation,” says University of Buffalo psychologist Shira Gabriel.
The top five comfort foods listed in Discover Magazine (https://bit.ly/3uuiQI3) are grilled cheese, mac and cheese, mashed potatoes, pizza, spaghetti and meatballs.
It goes on to say, “Ralph’s Italian Restaurant (oldest Italian restaurant in the U.S.) in South Philadelphia is recognized as having the best meatballs in the U.S.”
Check out this link, bit.ly/3OOgudJ, for a video of them being prepared.
There are myriad books devoted to comfort food and homestyle cooking. So many of these recipes celebrate American cuisine, countless handed down through the generations.
Julia Rutland, author of a book that will be available on April 16 titled “Homestyle Kitchen: Fresh & Timeless Comfort Food for Sharing” (2024, Adventure Publications, $22.99) said: “Homestyle cooking creates the type of food that embodies the warmth and familiarity of a loving home. While family and cultures differ, homestyle cooking relies on fresh ingredients, traditions, generational recipes, and comfort.”
Rutland’s hope is to inspire memories. Many of the recipes featured are from her mom’s recipe box with her own twist on them. The recipe for Wacky Cake, she mentioned, is the first recipe she ever made when she was a child. Making this cake today preserves not only the flavors but also the memories of shared meals around the table; emotionally comforting.
During an interview, Rutland used a food term I was not familiar with: “meat ‘n’ three.” Do you know what it is? Well, if you are from the South, you might. It’s a way Southern comfort food is served in many restaurants… you choose a meat (often it is meatloaf, fried chicken, country- fried steak) plus three sides from the menu.
Guess what some of the side selections might be? Mac n’ cheese, collard greens, hush puppies. My mouth is watering thinking about the meals I enjoyed in the South.
Comfort food and homestyle cooking don’t seem to be falling out of popularity. Let’s get cooking a few recipes from Rutland’s book, food that is approachable, food we cherish that brings back fond memories. One of these may be or become a dish you savor. For the recipe for Parker House Rolls, visit https://stephenfries.com/recipes.
Even with warmer weather around the corner, I’ll still be eating mashed potatoes and spinach when I crave comfort food.
Here are come recipes from Rutland’s upcoming book.
Baked Four- Cheese Macaroni: This crispy-topped and creamy-centered macaroni and cheese features four cheeses that take the company-size side dish to the next level. (Courtesy of Julia Rutland)
Baked Four-Cheese Macaroni
The headnote says: “This crispy-topped and creamy-centered macaroni and cheese features four cheeses that take the company-size side dish to the next level. Use a variety of your favorite cheeses — smoked Gouda is lovely! Grate from large pieces rather than buying packaged shredded cheese because those contain starches that keep them from clumping and melting well. It’s okay to skip the topping and eat the dish before baking, but you’ll miss the golden-brown crust. Instead of panko, feel free to try cheese crackers as a variation.”
Serves 8-10
Ingredients:
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Gouda, provolone or Monterey Jack cheese
½ cup (2 ounces) shredded Parmesan cheese
½ cup salted butter
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon coarsely ground black pepper
½ teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 cups vegetable or chicken broth
2 cups milk or half-and-half
1 (8-ounce) package cream cheese, cut into pieces
1 (16-ounce) package macaroni, penne, or other short pasta
1/3 cup panko breadcrumbs
Directions:
Preheat oven to 350 degrees. Lightly grease (with butter) a 9-by-13-inch (3-quart) baking dish. Toss cheddar, Gouda, and Parmesan together in a small bowl. Reserve ½ cup shredded cheese mixture.
Melt butter in a large skillet or saucepan. Whisk in flour, salt, black pepper, garlic powder, and cayenne pepper. Cook, whisking constantly, for about 1 to 2 minutes. Whisk in broth and milk until smooth. Cook, whisking constantly, for 5 minutes or until thickened. Stir in cream cheese; cook until smooth. Stir in all but reserved 1/2 cup shredded cheese mixture; cook, stirring frequently, until smooth.
Cook pasta according to package directions; drain and transfer to prepared baking dish.
Pour sauce over pasta, stirring until well blended. Stir panko into reserved ½ cup cheese mixture; sprinkle over pasta mixture. Bake, uncovered, for 25 to 30 minutes or until golden brown.
This Chicken Divan’s origin is said to come from the Divan Parisien Restaurant at the Chatham Hotel in New York City sometime in the 1930s or 1940s. While many recipes use canned-soup shortcuts, this one is closer to the original with a homemade bechamel sauce. (Courtesy of Julia Rutland)
Chicken Divan Casserole
The headnote says: “This dish makes a comforting meal with or without a side of buttered noodles or hot cooked rice. Its origin is said to come from the Divan Parisien Restaurant at the Chatham Hotel in New York City sometime in the 1930s or 1940s, but it wasn’t likely served in a casserole form. It became wildly popular in households in the 1950s; while many recipes use canned-soup shortcuts, this one is closer to the original with a homemade béchamel sauce.”
Serves 6-8
Ingredients:
6 cups broccoli florets (about ¾ pound)
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 teaspoon fine sea salt, divided
¾ teaspoon coarsely ground black pepper
5 tablespoons salted or unsalted butter, divided
3 tablespoons all-purpose flour
2 cups chicken broth or Quick Chicken Broth (on page 44)
1 cup half-and-half or whole milk
2 cups (8 ounces) shredded cheddar cheese
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
½ cup sour cream
Cheesy Topping (recipe below)
Hot cooked pasta or rice (optional)
Directions:
Lightly grease (with butter) bottom and sides of a 9-by-13-inch (3-quart) baking dish.
Cook broccoli in boiling water to cover for 5 minutes or until crisp-tender. (You can also place broccoli in a microwave-safe bowl with ¼ cup water. Cover and microwave on high for 3 ½ minutes.) Drain and transfer to prepared baking dish.
Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Melt 2 tablespoons butter in a skillet over medium-high heat. Add chicken in batches and cook, stirring occasionally, for 5 minutes or until browned on all sides. Transfer to baking dish.
Preheat oven to 375 degrees.
Melt remaining 3 tablespoons butter in the same skillet (no need to wipe clean) over medium heat. Add flour and cook, stirring constantly, for 1 minute. Slowly whisk in broth and half-and-half. Cook, stirring frequently, for 2 minutes or until slightly thickened. Stir in cheese, Worcestershire, cayenne pepper, remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper. Stir in sour cream. Pour sauce over chicken and broccoli.
Sprinkle Cheesy Topping evenly on top. Bake, uncovered, for 25 to 30 minutes or until golden brown and bubbly. Serve over hot cooked pasta or rice, if desired.
Cheesy Topping: Combine ½ cup shredded Parmesan or cheddar cheese, ½ cup panko or fine breadcrumbs, and 2 tablespoons melted salted or unsalted butter in a bowl. Makes ¾ cup.
Originally made famous at Hollywood’s Brown Derby Restaurant, this Cobb Salad has changed little over the years. (Courtesy of Julia Rutland)
Cobb Salad
The headnote says: “Originally made famous at Hollywood’s Brown Derby Restaurant, this salad has changed little over the years. In 1937, owner Bob Cobb explored the kitchen one night in search of a snack. He pulled out various ingredients from the refrigerator and created a hearty salad that he shared with his friend Sid Grauman of Grauman’s Chinese Theatre. Grauman returned the next day and asked for a ‘Cobb salad.’ The Cobb salad is a favorite on menus today. Off season, endive and watercress might be tricky to find in markets. Substitute easily found spring salad mix instead.”
Serves 4
Ingredients:
1 small head Romaine lettuce, chopped
½ head iceberg lettuce, chopped
1 small bunch curly endive, chopped
½ bunch watercress
2 tablespoons minced fresh chives
2 tomatoes, peeled and diced
2 cups diced cooked chicken breasts
6 bacon strips, cooked and chopped
3 hard-cooked eggs, diced
1 ripe avocado, diced
½ cup crumbled Roquefort or blue cheese
French Vinaigrette Dressing (recipe below)
Directions:
Combine Romaine, iceberg, endive, watercress and chives in a large salad bowl, mixing well. Place on a serving platter or on individual salad plates. Arrange tomatoes, chicken, bacon, eggs, and avocado in strips across salad greens. Sprinkle with cheese. Drizzle with French Vinaigrette Dressing.
French Vinaigrette Dressing: Combine ¼ cup water, ¾ teaspoon dry mustard, 1 teaspoon salt, ½ teaspoon coarsely ground black pepper, 1/4 teaspoon granulated sugar, ¼ cup red wine vinegar, 1 ½ teaspoons lemon juice, ½ teaspoon Worcestershire sauce, and 1 minced garlic clove in a bowl. Whisk in 3/4 cup vegetable oil and 1/4 cup extra-virgin olive oil. Blend well just before serving. Store in refrigerator up to 2 weeks. Makes 1 ½ cups.
Named for their creation in the 1870s at the Parker House hotel in Boston, these rolls differ from regular yeast rolls in that they are folded into layers, brushed with butter and baked close together. (Courtesy of Julia Rutland)
To see the recipe for Parker House Rolls, visit https://stephenfries.com/recipes.
Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 16 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at [email protected]. For more, go to stephenfries.com.
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The blueprint diet: how to follow it and an analysis of variety
blueprint diet in a sequence
Green giant (GG) a protein shake
Super veggie (SV) lentils and broccoli
Nutty pudding (NP) nuts, berries and protein powder
Third meal – a salad
As I write this on 2023-11-14 GG is discontinued. I love my GG after adjusting it by cutting the chlorella amount to half and adding spices.
blueprint diet in key words
How I would describe it in key words
Much raw food via NP
Minimally cooked ie steamed boiled not fry SV
A lot of Olive oil
Rich in omega 3 (chia, flaxseed etc)
Much veg
No coffee
No sugar
Low in fruits
Lots of berries
Slow carb
Automated
third meal
He has a few different options for his 3rd meal, but at the core of it, it’s a salad or veggie dish with the following ingredients:
Spring mix
Arugula
Sprouts
Tomatoes
Avocado
Pecans, almonds, mustard seeds
Goji berries
Sweet potato
Chickpeas
Beets
Radish
mint
dressing: olive oil, lime / lemon / vinegar,
GG, SV, NP
link to recipes in excel with the ability to generate a shopping list based on the number of meals you will prep:
automate blueprint cooking
here is a weekly schedule
GG = green giant
SV = super veggie
NP = nutty pudding
tue: order groceries online
sat: inspect groceries; if some are missing, buy in the local food store.
sun ~4 pm: cook 5 portions of SV and NP, put 1 in the fridge and 4 in the freezer.
~5 pm Also, make 6 portions of another recipe; eat one now and put 1 in the fridge and 4 in the freezer.
rotate different dinner recipes each week. maybe 4-8 in total. related note: [[slowcarb diet recept ttjl]]
every evening, move the next day’s SV, NP, and dinner from the freezer to the fridge.
mon: if week number = 1, make GG for a month to store in home/office. potentially order online to fill up supply.
how to follow it
i think the way to follow it for an extended period is to allow yourself to eat something else during the weekend. similar to how people have cheat days. of course, I will eat healthy food during the weekend (not binge eat candy and deep-fried potatoes), but nevertheless, I am different from Bryan, who eats the same thing every single day. i could not. i don’t want to. food is such a joy in my life. still, i like the autopilot blueprint offers me. to this end, i suggest getting the best of both worlds by eating blueprint weekdays and skipping it on the weekends.
mon-fri: breakfast = GG, lunch = SV & protein topping, dinner = whatever i batch cooked that week.
sat breakfast: GG or eggs or whatever
sat lunch: eat out or cook something fun
sat dinner: eat out or cook something fun
sun breakfast: GG or eggs or whatever
sun lunch: eat out or cook something fun
sun dinner: see above.
analysis of variety
if the variate is too low, i may get bored. is it too little variety? no! here are the numbers
weekends bfast, lunch, dinner can vary => 6 meals.
weekday 5 breakfast, 5 lunches, 5 snacks, 5 dinners as follows…
breakfast: same
lunch: same SV mon-fri (can vary protein topping)
snack: same NP mon-fri (can vary berry topping)
dinner: same mon-fri but differs week to week among ~8 recipes.
over an 8 week period, I eat the following on weekdays & weekends…
weekdays:
58 same breakfast 58 same lunch albeit different topping
5*8 same snack albeit different topping
5 same dinner a
5 same dinner b
5 same dinner c
5 same dinner d
5 same dinner e
5 same dinner f
5 same dinner g
5 same dinner h
weekends:
28 possibly unique breakfasts 28 possibly unique lunches
1*8 possibly unique lunches
1 dinner of a b c d e f g
I write “possibly unique” because I allow myself to vary all the weekend breakfasts, all the weekend lunches and all the Saturday dinners. it does not mean i will do it – it’s is possible (and allowed) to eat lobster two Saturdays in a row!
I don’t know why I labeled week 1 to 8 with letter a to h, but I did so now I stick to it. I’m the master of the notation in this text.
looking at dinner and lunch what’s the % variation? I calc this below.
there is a lot of variation in the weekend lunches and Saturday dinner, so we can already conclude this will not bore me. we can focus the anlaysis on the items that repeat.
i have already done same breakfast for years many times before so i know this does not bore me. neither does it bore other people too. for reference, the same breakfast means 33% of all meals are the same if you eat breakfast, lunch dinner. and 25% if you eat one snack per day. we can use this as comparison.
72 weekly for 8 weeks until the cycle repeats. let’s analyze one cycle. 72*8=112 food meals in total. I eat 6 of dinner a to h. 6/112 = 5% each so neither of a to h will be boring because 5% is a low number.
together all of a to h covers 6*8=48 of the 112 meals. 48/112 = 43% so it is important I enjoy recipes a to h since they will make up a big portion on my diet. i will indeed try to locate my top 8 recipes from the 500+ recipes I have cooked the last 15 years.
same lunch 5*8=40 times and 40/112 = 35% which is a high number for a recipe. it’s similarly high as eating the same breakfast daily. thus, varying the topping will be essential to avoid boredom, as approximately a third of all food meals come from this.
toppings can be
sardines, canned
salmon, smoked / oven / fried
feta cheese
chicken thighs, cooked in oven
halloumi, fried
tempeh
more…
It didn’t take a genius to conclude you must vary the super veggie to stick with it, however it is comforting that it’s similarly unvaried as eating the same breakfast which most people can easily do. Moreover, the math around the low % of eating the same dinners over and over comforts me.
I’m reminded by a quote that most people already eat the same meals over and over again.
Eat the same few meals over and over again, especially for breakfast and lunch. You already do this; you’re just picking new default meals.
- Tim Ferris
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Loaded Corn Chowder
When fresh corn is in season, we enjoy it all kinds of ways… cold in Fiesta Corn Salad, charred in Cast Iron Skillet Corn, and of course, added to a big pot of Low Country Boil. Oh, and did I mention I use the cobs to make Corn Stock? Yep, nothing goes to waste in this kitchen… I remove the corn kernels from the cobs, use the cobs to make a flavorful stock, then use the stock to make this amazing Loaded Corn Chowder.
*The corn stock has to be made a head of time. Follow the directions below so you can have it ready before making this recipe.
Items used to make this recipe:
(affiliate links)
corn stripper https://amzn.to/3q4QMsp
knorr chicken bouillon cubes https://amzn.to/3Yaa8Jb
vacuum sealer https://amzn.to/3DvEJHO
vacuum sealer bags https://amzn.to/3Osm99J
zip-top freezer bags https://amzn.to/3QdRL41
Loaded Corn Chowder
makes 8-12 servings
Printable Recipe
Ingredients
For the Corn Stock:
8 corn cobs, kernels removed
3 quarts water
pinch of salt
For the Chowder:
4 slices thick cut bacon, cut into small strips
1 1/2 cups diced yellow onion
1 cup diced carrots
1 cup diced celery
3 knorr chicken bouillon cubes
5-6 cups corn kernels (from 8 ears of corn)
2 cups diced Yukon gold potatoes
1 1/2 cups whole milk
1 cup heavy cream
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
2 tablespoons chopped fresh parsley (fresh or dried)
2 tablespoons chopped fresh chives (fresh or dried)
Directions
To Make the Corn Stock:
In a 8-quart or larger stock pot, place naked corn cobs, salt, and 3 quarts of water.
Bring to a boil, reduce heat and simmer, uncovered, for 2 hours.
Remove corn cobs from stock; discard cobs.
Bring corn stock to a boil and continue boiling until it reduced down to 4 cups of liquid. Use right away or chill for up to 5 days before proceeding to the chowder recipe.
To Make the Chowder:
In a 6-quart or larger stock pot, cook bacon over medium-high heat until crispy; remove cooked bacon from pan drippings and set aside until needed.
In the same stock pot, cook onions, carrots, and celery in the rendered bacon for 8-10 minutes or until the onions are translucent, stirring occasionally.
Add the reduced corn stock, diced potatoes, corn kernels, bouillon cubes, milk, cream, salt, black pepper, and ground cayenne (if using); heat until just under a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.
Remove from heat and stir in parsley, chives, and reserved bacon; stir well.
Taste and add more salt if needed. Allow leftovers to cool, then chill in airtight airtight container for up to 5 days. See notes below before you consider freezing.
Notes
Alternate corn stock directions using an Instant Pot or Slow Cooker can be found HERE. Whichever way you choose, reduce the finished corn stock down until it measures 4 cups - use the concentrated stock to make this chowder recipe.
Chowders containing potatoes and dairy don’t freeze well, but you can freeze blanched corn on the cob so you can make this recipe any time of the year. Alternatively, you can cut the corn kernels off the cob and make corn stock with the cobs, then freeze the corn kernels and stock separately until needed. For that matter, you could freeze this chowder before adding the potatoes, milk, or heavy cream (just add them on the day you want to serve the chowder, allowing enough time for the potatoes to simmer long enough to become tender).
To blanch corn on the cob, remove husks and silks. Boil cobs for 7-11 minutes (see suggested times below), then chill in iced water for the same length of time. Place in freezer bags and freeze for up to 1 year. Personally, I feel vacuum sealed bags offer a bit more protection than zip-top freezer bags.
small cobs - boil for 7 minutes; cool in ice water for 7 minutes.
medium cobs - boil for 9 minutes; cool in ice water for 9 minutes.
large cobs - boil for 11 minutes; cool in ice water for 11 minutes.
recipe adapted from Natasha’s kitchen
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Spicy Teriyaki Salmon | Slimming World Friendly Recipe
New Post has been published on https://eazydiet.net/spicy-teriyaki-salmon-slimming-world-friendly-recipe/
Spicy Teriyaki Salmon | Slimming World Friendly Recipe
Cook delicious, tender, flaky, restaurant-quality baked teriyaki salmon in just under 25 minutes. This sticky sweet homemade teriyaki sauce will impress any dinner guest and it makes a quick, simple, low-carb main! This recipe has been created with Slimming World in mind but it also perfect for anyone following WW or a calorie controlled plan.
This quick and easy minimal prep recipe will become a mid week family favourite. We are not huge fish lovers in this house but everyone was impressed with this tangy spicy salmon. I served mine with green beans but there are so many options here… white rice, noodles, potatoes… This versatile fish will keep you full for longer and the best bit is it’s Syn free!
I actually oven baked this recipe due to the sides I was cooking for the kiddos… but it works fantastically in the air fryer too.
Why you’ll love this recipe….
Full of flavour
Quick and easy to make
Minimal prep required
Low in fat and calories
Syn Free when following Slimming World
A mid week favourite
The sauce even works well with chicken!
Oven bake or air fry
Only 239 calories per serving!
Batch Cook – Storage Information – Teriyaki Sauce
Fridge: The teriyaki sauce can be made in advance and stored in the fridge for up to 5 days. Cool before storing.
Reheat: Reheat in the microwave or on the hob.
Freezer: Cool the teriyaki sauce and then pour into ice cube tray. Once frozen pop each cube out and place them into a freezer bag. You have easy pre prepped sauce at any time!!
Can you store cooked Salmon?
The answer, is yes, you can absolutely freeze cooked salmon. However, the texture and flavour of the fish will suffer from its time in the freezer. Cooked salmon will last approximately four to six months in the freezer as long as you seal it tightly in freezer-safe bags or airtight plastic containers.
DON’T MISS A SINGLE RECIPE! SIGN UP TO FREE EMAILS BELOW.
Spicy Teriyaki Salmon
Cook delicious, tender, flaky, restaurant-quality baked teriyaki salmon in just under 25 minutes. This sticky sweet homemade teriyaki sauce will impress any dinner guest and it makes a quick, simple, low-carb main! Nutritional InformationSlimming World: Syn FreeWeight Watchers: Coming SoonCalories: 239 Per Serving
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
2 Boneless Salmon Fillets (Approx. 130g each)
Sauce Ingredients
1 tbsp Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tbsp Lemon Juice
2 Garlic Cloves (Crushed)
¼ tsp Ginger
1 tsp Chilli Powder (Reduce for less spicy)
½ tsp Marmite
Pinch Black Pepper
Pinch Salt
1 tbsp Granulated Sweetener
60ml Water
Low calorie cooking spray
Prep and Sauce
Spritz a pan over a medium heat and cook the salmon for 2 minutes on each side. Set aside the salmon until later.
Add the 60ml of water into a pan. Add all of the sauce ingredients to the pan. Bring to a boil until it starts to reduce down and thicken.
Set Aside and allow to cool slightly.
Cooking the salmon – 2 Options
Option 1 (Oven Baked) Preheat your oven to 200°C/fan 180°C/gas 6. Place the salmon onto a baking tray and cover with half of the glaze/sauce. Place info the oven for 10 – 15 minutes or until cooked.
Option 2 (Air Fryer)Place the salmon into the air fryer and cover with half of the glaze/sauce.Cook on air fry mode 170°C for 8 – 10 minutes or until cooked.
Have you created this recipe?
Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.
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Slow Cooker Short Ribs Recipe
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Fall-off-the-bone slow cooker short ribs are a perfectly hearty and savory dinner! This is the best way to cook succulent beef and fork-tender carrots that are emerged in a delicious sauce that is full of flavor.
Serve this with a side of my Dad’s famous mashed potatoes, delicious mashed cauliflower, or this incredible rice. You can serve the meat and sauce on top of the sides to help soak up all the yummy goodness of this meal. I also love to enjoy this meat with fork-tender vegetables.
Slow Cooker Short Ribs
Slow cooker short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They include a short portion of the rib bone, thus the name short rib. Once this meat cooks all day in the slow cooker it becomes fork-tender and is amazing. Your whole family will love this delicious and flavorful dish because the meat melts in your mouth!
This is why beef short ribs were meant for long, slow braising at low heat. The longer you cook them then the better they become. If you cook this type of beef fast then it will remain tough. Cooking them in the slow cooker is the best way to get them to the perfect level of fall-off-the-bone doneness. After cooking away for hours in your crockpot, short ribs turn from tough to melt-in-your-mouth tender. They’re a perfect winter meal. Add my perfectly sauteed Brussels sprouts and some yummy rolls! I also love to serve this with this strawberry pretzel salad and it’s a perfect Sunday meal.
Slow Cooker Beef Short Ribs Ingredients
It only takes a handful of ingredients to make this meal full of flavor! The sauce is the best part of this recipe. You are going to love how juicy and tender this dish is. My husband requests this all time, and I love to make it because it is so easy.
- Beef Short Ribs: 8-10 should fit nicely in your slow cooker
- Salt and Pepper: Season to taste.
- Olive Oil: For searing.
- Carrots: Use large carrots, not baby carrots. Large carrots have more flavor
- Beef Broth: To have an excellent beefy flavor don’t substitute for other broth.
- Garlic: 3 cloves sounds like a lot but trust me it’s needed.
- Tomato Paste: Imparts strong flavor without the extra water.
- Worcestershire Sauce: Gives immense flavor
- Italian Seasoning: One of my all-time favorite spice combinations, it’s so good!
Cooking Beef Short Ribs
This recipe only takes a few minutes to put together then let the slow cooker do all the work! You will love how easy this slow cooker short rib recipe is. It’s a great meal to make in the morning then it’s ready when it’s time to eat dinner. It doesn’t get any easier!
- Sear: Salt and pepper the short ribs then sear in a skillet over medium-high heat. Make sure to do all sides. When they have a nice golden crust on all sides place in the slow cooker and add the carrots on top.
- Sauce: In a small bowl whisk the beef broth, garlic, tomato paste, worcestershire and italian seasoning. Pour the sauce over the ribs
- Cook: For best results cook on low for 8-10 hours.
Tips for the Best Short Ribs
The trick to slow cooker short ribs is cooking them long enough to create tender meat. Here are my tips and tricks for getting your short ribs to be the best you’ve ever made! Follow my tips below and let’s get cooking.
- Ribs: You can use short ribs with the bone in or without. Either will be amazing
- Veggies: You can add onion and celery along with the meat.
- Searing: You may be tempted to skip the searing step but make sure you don’t! It caramelizes the surface of the meat enhancing the flavor. So good! Worth the extra time.
- Cooking Time: If your short ribs turn out tough, that means that they didn’t cook long enough. Long and slow is key and they need to reach an internal temperature of 180-205 degrees Fahrenheit. This is when the heat is able to break down the connective tissue which makes them tough.
How to Make Gravy
The sauce will create a mouth-watering gravy you don’t want to skip. You already have all the drippings from the slow cooker short ribs, so make a delicious gravy to go on top of everything. It’s the dish that keeps on giving!
- Cool: After the meat has cooled for about 15 minutes in the juices then remove the meat and cover.
- Drain: Let the drippings cool for another 5 minutes until the fat rises. Spoon the fat off of the liquid and discard.
- Boil: Turn the slow cooker on high or you can use a saucepan on the stove over high heat. Pour in the drippings.
- Thicken: Mix 2 tablespoons of cornstarch and ¼ cup cold water together. Pour into the drippings and constantly then stir until nice and thick.
Storing Leftover Short Ribs
Store leftover slow cooker short ribs for lunch the next day. Your family will fight over it! It warms up great. I hope you do have leftovers because they are even better the next day.
- In the Refrigerator: Cool leftovers to room temperature before sealing them in an airtight container. Store in the fridge for up to 4 days.
- In the Freezer: Place the cooled leftovers in an airtight container or freezer Ziploc bag. Seal tightly and freeze for up to 3 months.
More Beef Recipes You Will LoveI love a good beef recipe that is both easy to make and that my family will love! Beef is so versatile. There are so many different flavors that pair well with beef. I enjoy the many cuisines that use beef and I know you will too. You’re definitely going to want to try all of these recipes!
Salt and pepper the beef short ribs. Heat a large skillet with the olive oil over medium high heat. Add the short ribs and sear each side for 1-2 minutes or until they have a golden brown crust. Remove from skillet and add to the slow cooker and add the carrots on top.
In a small bowl whisk the beef broth, garlic, tomato paste, Worcestershire sauce and Italian seasoning. Add to the slow cooker.
Cook on low for 8-9 hours or high 4-5 hours.
Serves: 6
Calories66kcal (3%)Carbohydrates9g (3%)Protein2g (4%)Fat3g (5%)Saturated Fat1g (5%)Cholesterol1mgSodium306mg (13%)Potassium363mg (10%)Fiber2g (8%)Sugar5g (6%)Vitamin A10204IU (204%)Vitamin C7mg (8%)Calcium45mg (5%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Course DinnerCuisine AmericanKeyword short ribs, slow cooker short ribs
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So in conversation with the housemates this evening, it came up that heat is not flavor. I was asked if I had that conversation with you and that you have a whole rant about it. Could you reprise that rant for tumblr?
Is this the rant in question?
I have definite opinions about any food made ridiculously hot for the sake of posturing, and even more definite notions about it being done secretly for “fun”.
Done properly is another matter. Here’s a link from that rant which reviews my encounter in Dublin with Thai food “spiced home style”. It was Serious Business, yes; and it was also absolutely delish.
*****
Some cuisines come by their heat naturally - that Thai dish was one example - and as I found out, the blend of other spices will always hold their end up. Each mouthful will be fiery, but also fragrant, complex and worth savouring even as the sweat-beads pop out on forehead and upper lip.
The same applies to Sichuan (mapo dofu, yum!), Hunan, Korean (buldak, yes please!), Thai, Ethiopian (sik-sik wat, rowr!), Mexican and Indian (where proper Goan Vindaloo is nothing like the restaurant version, no potatoes for one thing and made with pork for another).
*****
Hot-spiced dishes like those, with everything else in balance, is a long way from this lunatic laddish recipe found on the Internet about 20 years ago (I can’t remember where). So many onions suggest this might have started as a Dopiaza, but then it got into seriously bad company.
Serves 1-4
Ingredients:
2 lbs Chicken joints, or boneless breast meat roughly cubed
6 Medium Onions, sliced
4 Cloves Garlic, finely chopped
8 Tbsp Ghee or Vegetable Oil
2 Pints of water
24 fresh Habanero Chilies, finely chopped
30 dried red chilies, crushed, or an equivalent amount (about 5 Tbsp) of ready-crushed chilies
2 tsp Red food coloring
Spices:
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
5 tsp ground hot chili powder
1 tsp dried fenugreek leaves
A couple of capsicum pods
Optional:
¼ bottle of Tabasco® sauce (Most likely the standard sauce since I don’t think the Habanero version was available in the UK at time of writing.)
¼ bottle Encona West Indian Hot Pepper sauce. (This is considerably hotter than regular Tabasco. Trust me.)
Method:
Stir enough water into the dry spices to make a stiff paste. Heat half of the oil or ghee over medium heat, then add the spice paste.
Fry the paste for a few minutes until the water has evaporated and the mixture takes on a smooth, glossy, oily appearance
Now heat the other half of the oil in a large pot or casserole, and fry the onions and garlic until soft and golden.
Put the remaining ingredients into the pot and stir well to combine them, then put the lid on, reduce the heat, and let the whole thing simmer gently for about 90 minutes.
About 15 minutes before it’s done, add another 3 Tbsp chili powder and about a dozen more dried red chilies.
When it’s done, remove from the heat, sprinkle with 1 tsp garam masala, and allow to sit for a few minutes before serving on a bed of rice.
*****
I have no idea if this was meant as a joke - 24 fresh Habs, 30 dried chillis? Really? - but if it’s serious, there’s no point in the coriander, cumin etc. because there’s no way anyone will taste them.
As for the day afterwards, make sure some loo roll is in the freezer because...
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Eggplant-wrapped ricotta gnocchi* with sage brown butter! I continue to be impressed with the complex flavors and innovative combinations in the OTTOLENGHI cookbook - yet they’re surprisingly simple recipes to put together. This one required an overnight set in the fridge, but outside of that, it was actually pretty simple - but soooo impressive looking, sounding, and tasting! I’ve had this recipe bookmarked for a while, was excited to finally tackle it.
These were really interesting and tasty, though they were maybe a little *too* light and fluffy inside for me... I kind of wanted them to be just a little firmer. I’m pretty confident this is strictly a personal texture preference, though. They said the quality of the ricotta was paramount, so I homemade it, and I was surpised at how much I really liked the nuttiness the pinenuts added to the dough, especially in tandem with the sage brown butter - that was such a clever inside-outside complementary flavor profile from two totally different ingredients (I’m so impressed with their culinary expertise - I don’t often get to observe that in my own kitchen). And of course, I loved the light crunch of the sage. I was also 100% vibing with their call for 20 sage leaves: just enough so that nearly every bite of dumpling (gnocchi) gets a delectably crunchy little leaf!
This would be a really good dish to serve at a potluck (with a warm pad underneath, so the butter stays melted!) or have at a party. You don’t need something else with it for a single regular meal, but I kinda want something else...so leave that part to the other guests :)
From the OTTOLENGHI cookbook, so no link!
*I am slightly embarrassed to admit I don’t think I really understood the true definition of gnocchi until recently. (In my defense, I was never super into gnocchi.) I’m used to little potato gnocchi pillows not as the standard, but as the actual definition, and that’s it - but I’ve recently seen a huge deviation from this. Turns out (I just looked it up, ha), gnocchi are just little Italian dough dumplings, traditionally made with a little flour and potato - but not necessarily.
So, gnocchi are “dumplings” in the “Southern” sense of the word (‘chicken and dumplings’) - which, while we’re on the topic, also always confused me. I hear ‘dumplings’ and I think of Asian dumplings: hollow dough pouch filled with a distinctly non-dough filling (pork, veggies, etc.). This is totally different than a dollop of seasoned dough set in something to simmer! I’m not knocking any of the above, but why do we have the same word for such different kinds of foods?! That’s like calling a slice of sheet cake and a brownie the same thing.
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Our How to Create the Best Bar Food Menu Ideas
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Easy and Easy Nachos Crispy tortilla potato chips are topped along with ground beef, refried beans, jalapenos, and oozy cheese. The tortillas after that marinate for approximately 15 minutes prior to providing. After that cut in to slices for soaking later on. For one of my preferred snack food meals, I love this homemade Tortilla Crisp. Enjoy! This straightforward and tasty tortilla potato chip dish might be one of your favored means to eat a snack food dish.
These are traditional nachos, and they’ll never fail to impress. Here are some instances: It goes along with everything. A handful of years ago, I watched my man and I watch these, all the opportunity. We're in my office, viewing a series, in order. Some nachos were made for this special affair, but the one I performed was for a special event. This was an additional one. In the last motion picture, we're waiting for the next one.
The fantastic point concerning this recipe is despite the several toppings, it still happens together quite promptly. You merely take the sauce coming from all of the tomato blocks, but add much more garlic, onion, pepper, tomato paste or something else. That said, this is a delicious plunge for a edge. This one I've been creating a whole lot recently was a little considerably complicated to help make. I actually don't know why they added any active ingredients that transformed up the congruity of my dip.
The only factor you’ll require to prepare is ground beef. Currently you are out of meat and you should be using clean ground beef. This suggests it is more secure than attempting to consume fresh beef or other ground meat. You can easily acquire cut beef, ground pork (pig, pig, or whatever) and then buy beef that you are sure you will definitely like well-done. You can receive some fresh pork coming from a butcher along along with cooked chick such as pickled and fried meats.
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Crockpot Buffalo Chicken Wings What creates these Buffalo hen wings very seriously savory is they’re cooked in the Crockpot. It's like tossing a meat in to a chicken flowerpot. (I found a recipe for a big Buffalo poultry that I could possibly utilize to cook it in for dinner.). The wings have been in my assortment of recipe books for over a year. Even cooking along with one may produces a entire lot extra flavorsome. I can simply whip up an entire meal with this poultry airfoils.
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Requested By Anon "King" -- Cooking au, enemies to lovers, inspiration from Hell's Kitchen
Pairing: Lisa x Fem!Reader
AU: Chef (Lisa & Reader are chefs)
Word Count: ~ 5,904
Warnings / Misc. -- Bickering / Rivalry, Fluff, Suggestive Scene
Disclaimer: This writing is a work of fiction, and no disrespect is meant for those mentioned herein.
A/N: Helllloooo, peeps! I hope all of you are taking care of yourselves and having great days / nights, wherever you are :) Special thanks to this anon for being so sweet in their request -- I love cooking shows, too, so this was a fun one to write. Thank you for requesting! You're welcome in my inbox anytime ❤ Hope you guys enjoy this one :)
♡ Happy Reading ♡
🖤🖤🖤🖤🖤🖤🖤🖤🖤🖤🖤🖤🖤
"Three sirloins, dying on the pass!" You shout out to your fellow chefs, shaking your head in disapproval. Service has been running fairly smoothly tonight, but a recent influx of celebrities coming from a nearby award show is slowing things to a halt.
You give attention to the pans in front of you, stirring each of them in the pattern you've set and keeping a steady rhythm. Consistency is key, and you're one of the only chefs who hasn't lost focus yet.
The other? Lisa Manoban.
"Side dishes heading to the pass," she announces, setting the pans down for your head chef to plate and approve of. He does so without a second thought, and you have to stop yourself from rolling your eyes.
The cocky smirk on Lisa's lips soon falters, though, when he gives her a warning. "You were almost too late, Manoban. Speed things up. Y/N is keeping the pace set, and you need to follow suit."
Checkmate.
"Yes, chef," she nods, though you can tell she's annoyed. You snicker quietly, and thankfully the sounds of the kitchen conceal your little noise. If your manager were to hear you you'd surely get reprimanded, and Lisa doesn't deserve the satisfaction of seeing that.
She returns to her station across from you, briefly meeting your gaze as a competitive fire flashes in her eyes, ignited by the comment from your higher-up.
This is the routine that the two of you have settled into ever since you were hired five months ago. Both of you had applied for the same position, and you quickly worked your way up to where you are now. Every time you were promoted, she was never far behind. The tense nature of your relationship (if you'd even call it that) is rooted in who can put out the best tasting dishes and receive the most recognition and praise for their work. It's childish, but you'd be lying to say that part of you doesn't enjoy it.
Especially when you win.
Tonight is shaping up to be one of those nights, and your confidence builds with every compliment you receive. You don't let it go to your head, though; if anything, you use it as a reason to push yourself harder.
Lisa isn't discouraged in the slightest, and she produces some of her best work right alongside yours.
"Chef, table 15 has requested for the cooks who prepared their dishes to come out to their table. They want to thank them properly," the server informs your manager, cocking his head to the side to motion towards them.
After recognizing them as a pair of world-renowned fashion designers, he decides to sacrifice some of his best cooks' time on the line and grant their wishes.
"What dishes did they have?"
"Both ordered the sirloin and asparagus with potato purée, sir."
Your head shoots up at that, excited by the confirmation of what you had been hoping for. Your senior nods to the server, turning around at the pass to look at you.
"Y/N, Lisa; head out to greet our guests, please."
"Right away, sir."
"On it, chef."
Both of you inform your assistants of the time left on your respective components before following after the waiter. Lisa not-so-subtly elbows you in an attempt to walk in front of you, but you step on her foot to prevent her from doing so.
Pushing and shoving each other like schoolgirls until you're in line of sight of the customers, you follow the waiter up to their table. He leaves shortly after dropping you off.
"Good evening, ladies," you greet with a smile, watching as their faces light up.
Lisa steps forward and extends a hand to one of them, making a crimson blush rush to her cheeks. A new feeling blossoms in your chest at their interaction, and you don't know how to take it. Deciding to just move on, you ask about their meals.
"I hope dinner was everything you wanted it to be."
"Oh, absolutely. The sirloin was cooked perfectly. Which one of you is responsible for it?"
A proud smile forms on your lips at that, and you bow your head lightly. "Me, miss. I'm glad you enjoyed."
"I'll have to come back more often, then. Cute and skilled? Count me in." She smirks at you, eyes taking in the sight of you in your uniform as she shamelessly flirts. You blush under her gaze, but hide it with a smug smile of your own.
"We'd be lucky to have you back anytime."
You shoot a glance at the other girl as well, making sure to keep her feeling included. Lisa's eye roll goes unnoticed by you, as does the dejected look that threatens to show on her beautiful face.
"My favorite part was the side dishes. The sirloin was great, but that purée was delicious. And don't even get me started on the risotto from earlier," the other woman gushes, praising Lisa's work for the night. The Thai girl perks up at that, her confidence on its way to being fully restored.
"Ah, you're too kind." She attempts to sound humble, but you know the truth; she lives for this sort of thing. The rush of cooking and serving up dish after tasty dish is thrilling, but nothing compares to getting compliments from the customers.
"I'm just stating facts..." she leans forward in her chair, obviously eyeing Lisa's chest as she reads her name off of her chef coat, "...Lisa."
"Oh, yeah? How about I whip you up another batch, then? Any side you want." Your rival offers, a bruisingly sexy smile on her face as she gazes down at the woman. It isn't new for either of you to flirt with the customers and schmooze your way into their hearts (and wallets), but something in the way Lisa admires the diner makes you jealous.
Her eyes scan over the menu as if she's looking through the options again, but she turns back to bite her lip and toy with Lisa some more. "Are you on the menu?"
She chuckles at the line, clearly not expecting that; she should've, though; it's one of the most overused pick-ups that you've ever heard.
"I can be--"
Just as Lisa goes to lean closer to her, the waiter comes back. For some reason unknown to you, you release a breath of relief, thankful for the interruption.
"I hate to break this up, but our chefs are needed back in the kitchen." He informs, linking his arms behind his back respectfully.
"Ah, that's too bad. Maybe we'll stick around until service is over." Lisa's fan says, looking to her friend with a shrug of her shoulders in a silent request for her opinion.
"Maybe, if that's alright with you."
Your customer looks up at you with hopeful eyes, though she attempts to hide it to some degree; she's not as brazen as her counterpart.
"Of course, darling," you decide to play into it. "You're welcome to stay as long as you'd like. I do recommend getting some dessert, though; pass the time a little faster. I'll be making the sweetened soufflé, if you're interested."
"Sounds delicious; I'm sold." She smiles at you, looking you up and down one last time.
"Enjoy the rest of your evening, ladies." You nod, bidding both of them farewell as you turn to follow after the waiter. Lisa does the same, and you can feel her hot on your trail shortly after.
"Back to your stations, both of you," your executive chef says upon your arrival, as if you had other intentions.
"Yes, chef," both of you respond, heading back without a second thought.
After pushing out a few more main dishes, you're instructed to rotate positions as the desert course kicks off. Other chefs will handle the remaining entrées now and allow you the opportunity to take over with the sweets.
Once you've buttered and coated the soufflé dish with granulated sugar, you combine the appropriate ingredients in the bowl that rests on the countertop in front of you, making sure to keep an eye on the milk as it heats up on the stovetop. Once both tasks are completed, you stir some of the milk into the batter you made, tempering the mixture. After you're satisfied with the consistency of it, you add the rest of it back to the pot on the stove and carefully whisk the ingredients together.
As that mellows out, you beat the egg whites required for the dish and add in the different extracts that the recipe calls for. Before long, you've folded both components in with one another and the dessert is ready to be baked.
"Nice work, Y/N. Keep it up." Your head chef encourages, making pride swell in your chest again.
You continue on with that steady pace, and all of your soufflés come out as tasty as ever, receiving plenty of praise from your happy customers. Lisa works just as hard, though, and her toffee puddings are a major hit with the diners.
Two hours later, dinner service is finally over.
Lisa finishes cleaning up her station as she sneaks a glance over to you, feeling her heart beat a little faster at the way you push your hair out of your face. A few drops of condensation tumble their way down the bottle of water that you're drinking from, clearly exhausted and hot after working so hard for so long, and she bites her lip. You're too attractive for your own good, and Lisa reprimands herself for admiring you in such a way.
You're practically enemies, after all; constantly striving for better positions and more attention, it's a never-ending battle of who can come out on top. She loves the game, if she's honest; keeping you on your toes is one of her favorite pastimes, and the banter is always a plus.
Especially when it gets heated.
She loves the way your brow twitches and your lips press together when you're forced to bite your tongue and keep the bickering to a minimum. You're too mature to play into her games most of the time -- not wanting to piss your head chef off -- but sometimes she gets you to break and fire off another reply, not caring what he'll say.
She loves it. Nothing will ever compare to getting you riled up like that.
"How's my girlfriend doing out there?" Lisa asks the server with a smile, tilting her head forward to motion to the dining room.
"They're the only ones still here. I have to hand it to them; they're dedicated." He chuckles, clapping Lisa on the back as he passes her. "They've been talking about both of you all night." He concludes, looking between the two of you before retreating to the break room to change.
Lisa laughs at that, and you curse yourself under your breath for enjoying the sound.
"Come on, let's go see them before they storm the kitchen," she plays, winking at you as she pushes the swinging door open.
At The Table, A Few Minutes Later
"I saved you a bite," your customer says, smiling at you as she reaches for a spoon that hasn't been used yet. Her friend catches the uncertain look in your eye, and she decides to ease your fears.
"Don't worry, she didn't slobber all over it. She cut that piece out before she started eating earlier."
You nod, thankful for the clarification. The woman turns back to Lisa, satisfied with her good deed for the day, and the two begin flirting again.
After the woman in front of you scoops the tasty dessert up, she holds the spoon out in front of your lips. A knowing smile spreads across your cheeks, and you open your mouth for her to feed you.
She's cute, you must say. Her auburn hair falls across her shoulders in perfect waves, complementing the velvety color of her leather jacket wonderfully. A pattern of freckles runs across the bridge of her nose, and a single, deep-set dimple presses into the soft skin of her right cheek.
The sound of her laughter carries out across the room as you attempt to take the whole piece in one bite -- she offered way too much at once for a single bite, but you never back down from a challenge.
Lisa subconsciously grips the tablecloth a little tighter when she sees her put a finger to your lips, preventing the food from spilling out and making a mess everywhere. You giggle and chew it up, eventually managing to swallow it without getting choked. Your fingers wrap around the customer's wrist, gently pulling her hand away from your lips as you rub her tender skin.
The woman in front of Lisa sighs, clearly wanting attention.
"Sorry, what were you saying?" She shakes her head, willing her envy to go away so she can flirt some more.
"I was asking if you have plans tonight. You're probably tired from working, so I figured I could treat you to some R&R." Her tone drops lower than normal, and a suggestive look shines in her eyes as she gives Lisa another once-over.
"Hmm, sounds like just what the doctor ordered," she leans in a bit closer, egging the girl on. They don't call Lisa a playgirl for nothing.
"Your place or mine?" She whispers into her ear, sounding desperate to get the chef alone.
"M-"
Lisa's response is abruptly cut off by the sound of a muffled noise of surprise from you, and she looks across the table again to find the other customer's lips pressed against yours. Your shoulders relax after a second as you return the gesture, but you eventually pull away to put some distance between the two of you.
Fuming, now too jealous to think straight, Lisa unceremoniously stands from her seat and steps around the table to you. The fact that she was just a few minutes away from taking her customer home and doing much more than kissing is lost on her -- seeing you in such a position with the other woman sparked something in her.
"If you'll excuse us, my colleague and I have to get going." She announces to the women, gripping your arm to pull you up from your chair. Her hold is firm, and the way her fingertips dig into your forearm sends a chill down your spine.
"Don't wait up." She adds, dragging you behind herself as she slams the kitchen door open. She's much more bold now that the head chef has left for the night -- clearly she pays little mind to being loud or rough.
"What the hell, Lisa?" You bite back, attempting to shake free of her grip.
She only tightens it, saying, "Quiet, L/N."
After stepping out into the deserted hallway and ensuring that the coast is clear, Lisa opens the door to one of the utility closets and pushes you inside. You stumble a bit, feeling the unforgiving edge of one of the metal racks dig into your back as you collide with it.
"What is your problem?" You hiss, spurred on by the stinging sensation radiating across your back.
"You," she says, turning around to lock the door behind herself. Your brows furrow, but she's quick to explain.
"Out there kissing that customer, letting her put her hands all over you… it's pathetic."
You scoff, shaking your head in disbelief. "Pathetic? Look at yourself, for Christ's sake; two minutes later and you would've been screwing that girl in the back of an Uber."
She tuts at you, stalking closer. "Don't go telling lies now, Y/N/N. You know I would've taken her home on my motorcycle and then got her in bed."
You groan at her cockiness; it exudes from her in waves, irking you to no end. Sometimes you wonder if she was made to annoy you.
"Whatever, Lisa. I'm leaving," you shoulder check her on the way to the door, but she's quick to react. Before you can move to unlock it, she has your back up against the door and her hands on your hips, keeping you pinned there. Her lips are on yours in a flash, urgently working against them in a show of how eager she is for you.
You worked her up out there more than you realized, and she couldn't take it anymore.
You mumble against her mouth in shock, taking a second to decide what to do with your hands. Should you push her away, or pull her impossibly closer? The choice is made for you when she parts your legs with her thigh, sliding it between them and pulling your hips forward so that you brush against it.
A groan slips out of your mouth at the new sensation, though it's muffled against her lips. She smirks, letting go of your hips to reach around behind you and untie the apron that's secured around your waist. She praises you as you rut against her leg again, sliding her tongue across your bottom lip to ask for entrance as the material falls to the floor with a quiet noise of impact.
Her fingertips undo the buttons of your top with haste, and she helps you slide it off your arms. It remains pooled at your waist, still tucked into your pants.
"Tell me if you want me to stop," she whispers against your lips before pecking them one more time, leaving a trail of kisses down your jawline and towards your collarbone.
Asking for consent is sexy as hell; especially coming from the goddess in front of you.
You curtly nod, bringing your hands up to her back. Your nails drag along the material of her uniform, encouraging her.
"Not so vocal now, are we?" Lisa teases, tilting your head back to grant herself more access to the sensitive skin of your neck.
"I can walk out this door right now, you know?" You say more than ask, the syllables mixing with moans as she leaves yet another darkening love bite on you.
"We both know that isn't true," she chuckles lowly, making you weak in the knees. You'll be damned to let go of your pride, though.
Gathering up all of the self control you possess, you shove her away and pull your shirt back over your arms, beginning to redo the buttons. You suppress the smirk begging to make itself visible when you notice the smug expression on her face fall. Smoothing the material out, you run a hand through your hair and readjust it before unlocking and opening the door.
The second your left foot makes it through the threshold, she's wrapping her arms around you and tugging you back in. A wave of relief washes over you at that -- you were praying she'd do exactly what she did. You hadn't imagined yourself making it down the hall, and you're not sure if you would've had the self restraint to do so.
"How the hell are you so stubborn?" She asks, letting you take over now. You drag over one of the folding chairs you spotted earlier, commanding her to sit in it with a mere glance.
"Letting you win isn't an option, Lis. Somebody has to wipe that stupid grin off your face and put you in your place; it might as well be me."
"How selfless," she holds her hand over her heart, face shining with mock proudness. "I'm touched."
"Shut up already," you laugh, straddling her waist as you sit on her lap. Her hands instinctively go to your thighs, running up and down them to get you going. She can feel your warmth through the material of your pants, and the feeling is intoxicating.
You cup her jaw and pull her closer, kissing her at a slower pace now. This one isn't as rough; it holds a whole different type of sensuality, and the occasional roll of her hips lets you know it's doing something to her, too.
"I've wanted this for so long," she says in between kisses, gently undoing the fasteners on your jeans.
"Really?"
"Really." She confirms, untucking your shirt now and running her hands up your back. The cold air of the room slides under the material, ghosting over your newly exposed skin to make goosebumps appear.
"I'm surprised I held out this long," she admits, remembering all of the times she's had to stop herself from making her feelings known.
You kiss her again before leaning back on her thighs and taking your coat and shirt off, left only in your bra. The lacey material begs to be touched, and Lisa traces the intricate patterns with her fingertips after receiving a nod from you.
"Jesus," you moan, feeling her other hand palm your ass as she keeps you steady on her lap.
"So beautiful," she sighs, admiring the way your cheeks have gotten flushed and how your chest rises and falls at a quicker pace now. Her hand guides the movements of your hips, and she can feel her own arousal spread to her thighs at the sight of you.
"Who's capable of doing this to you? Making you such a needy mess?" She asks, clearly wanting an ego boost, and she squeezes your breast a little harder when you take longer than she likes to answer.
"Y-you, Lisa."
"That's right, baby." She kisses you again, a silent action of approval. Your movements stutter as she moves her hand to the inside of your thigh, slipping past the material of your open jeans.
"Stop teasing already," you huff, resting your forehead against hers as you reach down to lead her hand closer to where you need her most.
"Fine, but under one condition," she quickly caves in, sliding the thin material of your panties to the side in order to appease you.
"Shit," you both say at the same time. In any other circumstance, you probably would've laughed at something like that, but now the atmosphere is entirely different.
Your slick coats her fingers, and she moans at the feeling of what she's done to you.
"What's your condition?" You husk out, pressing your hand to the door behind her to give yourself better leverage to rock against her.
"Come home with me after. I don't want to stop anytime soon." She kisses your jaw as she waits on your answer, feeling her warm breath fan out across your already heated skin.
"Deal. Now come here."
She meets you halfway, angling her head up to capture your lips in a searing kiss as she increases the intensity of her ministrations. The sound of the chair's legs squeaking against the floor with every combined roll of your bodies makes you smile, and soon the room is filled with filthy noises of pleasure from the both of you.
The Next Morning
The sound of your phone ringing abruptly pulls you from your dream, making you blindly reach for it. Not daring to expose your eyes to the harsh morning sunlight that's pushing its way past the curtains, you stretch your arm out until your fingers brush against the smooth surface of your screen.
You shield your eyes as you check the caller ID, only to nearly have a heart attack when you read it.
"Good morning, sir. I'm sorry for making you wait so long." You apologize, cringing at the fact that you almost missed a call from your manager. It was probably only one or two rings away from going unanswered.
"That's alright, Y/N," he says, sounding generous. He must be having a good day. "I'm calling to ask if you can come in. I have something I'd like to discuss with you."
Your heart drops at that, irrationally thinking he must've somehow caught you and Lisa at the restaurant last night without you knowing, but you try to remain calm.
"O-of course, sir. I'll be there in 30 minutes." You respond, already throwing the cover off yourself and moving to stand.
"Thank you, Y/N. See you soon."
He ends the call, and you try to decipher his tone. It was level and calm, holding no quality to tell you if he was angry or happy. You sigh, hoping it's nothing bad.
You stand up and stretch the remaining tension from your body, attempting to work out the kinks Lisa made in your muscles during your tiring night together. It was everything you'd ever hoped for, and your inability to walk properly is a testament to that.
You find a note waiting for you on the countertop in her bathroom, complete with a lipstick stain kissed onto it. You smile, picking it up.
Morning, beautiful
I had to leave early to take care of some business, but there's some toast waiting for you in the kitchen. It's all I had time to make.
Help yourself to anything else you want in there.
Xoxo, Lis
In an attempt to rid yourself of the annoyingly giddy feeling warming your heart, you take your clothes -- more specifically, the pajamas that Lisa gifted you -- off and step into the shower. The steam doesn't take long to fill the room, fogging up every surface in sight.
You look down at yourself, watching as suds trek their random paths down to your legs, and you see just how many marks Lisa really left. Your inner thighs are covered, as are your hips, neck, and abdomen, all painted in beautiful shades and designs. She was an animal, and you lived for every second of it.
Now that you think of it, though, you'll have to dedicate a good chunk of time to covering them up with makeup before you go to the restaurant. You vow to kill her if she makes you late.
At The Restaurant
Releasing one last, steadying breath, you knock on the door to your boss's office.
"Come in," he says, sounding pleasant.
When you walk in and find Lisa sitting in one of the chairs in front of his desk, you do a double take at her. She sports the same confused expression, but you hide your surprise and shut the door behind yourself before sitting in the seat beside her.
"Right," he starts, linking his fingers together authoritatively as he nods. "Now that you're both here, I'd like to discuss the latest promotion available."
Is he really going to make one of you watch while he hands the position to the other? That'll be torture -- especially if you lose. Having Lisa win like that would surely only make her teasing worse.
"You know we need strong leadership here, and I see those qualities in both of you. I'm willing to offer you both the position of sous chef, if you can agree to work together and continue keeping your standards high. If you get too busy bickering with one another, I'll be forced to choose. You're both talented, so don't make me do that."
Lisa looks over at you, and you smile, completely taken aback. To say you're surprised is an understatement.
"Thank you, sir." You say, snapping back to reality as you extend a hand for him to shake.
He smiles back, looking proudly between the two of you.
"You're welcome."
He shakes your hand before giving the same treatment to Lisa, making her look like an excited teenager with the way her cheeks pull back in a wide grin. After talking a bit longer and working out a few specifics, the two of you leave, allowing him to attend a phone conference in peace.
"Eee!" Lisa squeals the second you're out the door, picking you up in her arms to spin you around. You laugh at her sudden outburst, happy to have another sweet moment like this and break the tension that always seems to be swirling around the two of you.
"I'm gonna kick your ass during service tonight," she says, smirking evilly as she sets you back down.
"You wish. I'll wipe the floor with you."
"Oo, kinky. I think that's the only thing we didn't try last night," she teases, tapping her chin as if she's actually thinking about it, causing you to roll your eyes and blush.
"Shut up, Manoban. I'm sore as hell today, and I still haven't forgiven you yet."
"Aww, does my girl need some TLC? I can help you with that, you know."
You try not to think too far into the titles she's been giving you, but that one stands out for some reason. She likely doesn't mean anything deeper by it, but it doesn't stop you from pretending.
You're tired of the knowing look she's sending you, so you decide to do something about it.
Sneaking a glance around the two of you, you push her against the hallway wall and kiss her. You thread your fingers through her hair, pulling on the strands to give yourself more access to her mouth, just as you did last night. She enjoyed it then, and you're hoping she likes it just as much right now. Clearly, your plan works; as you pull away from her, you're rewarded with a view of her dilated pupils, blown wide as her arousal comes back without warning.
"That's cruel," she pouts, knowing full well you have no intention of finishing what you started.
"Think of it as retribution." You cheerily nod, ignoring the heat pooling in your stomach at the way she's eyeing you.
"See you tonight!" You blow her a kiss before walking away, hearing her frustrated sigh bounce off the walls.
Dinner Service
"Risotto to the pass, please!" You shout, practically begging for the line cook that you're now overseeing to do his job properly.
"I'm a minute out, chef."
You shake your head, but choose to ignore his incompetence for the time being. You're keeping things running smoothly, but they can easily be stalled by people like him.
You focus on plating the entrées of another table while you wait for him to finish, and Lisa slides over the side dish that you need to add. "Thank you," you say, totally in the zone.
"Welcome," she responds, equally as focused as you. It's definitely a quality that you admire about her; she's playful and fun, but she's serious in the kitchen. You'd clash and this whole arrangement would fail if she were any other way.
"Risotto approaching, chef."
"Finally," you clap, ready to approve of it and send it out. Thankfully it's cooked well, and the line chef is saved from your wrath -- at least for now.
"Service!"
Two waiters step forward following your call, and they load the large trays into their arms before heading to the dining room.
You get back to work on the next set of orders, reading the new tickets off to your cooks and listening for their confirmation of hearing you.
"Try this, Y/N. I think it's missing something." Lisa says, grabbing a plastic spoon to allow you to taste test the soup waiting to be sent out. She brings the utensil up to your lips and throws it away once you gather up the liquid.
"Basil. Tell Amanda it needs basil."
Lisa nods, listening to you for once without question. She barks the orders out to the young chef, and the girl fires off a couple apologies as she brings the missing ingredient over.
"Thank you, Amanda. Get back to work, I know you can do it," you encourage her, not wanting to crush her spirits too badly in the first week of her job. She's a newbie, and you remember being in her shoes once.
Pierre, your host and main waiter, approaches the side of the pass that borders the dining room. You raise an eyebrow at his sudden presence, wordlessly asking what he needs as you stir some pasta in the pot in front of you, twisting it around your tongs to plate it.
"We have a guest requesting to see Lisa."
Confusion flashes across your face for a moment, but then it sinks in. Your eyes land on the woman from last night, finding her standing near the front door with her arms crossed and a smirk on her lips. She waves to Lisa in greeting, and you bite your tongue to stop yourself from saying something out of line.
You can feel Lisa's gaze trail over to you, but you don't look up.
"Tell her I'll be there in a minute." She orders Pierre, quickly thanking him as he heads off to do as she asked.
She wants to say something to you, but she doesn't know exactly what. Her feelings are still jumbled from last night, and she's not too entirely certain on where you stand with one another.
--
You subconsciously hold your breath as she approaches the girl, getting pulled in for a tight hug as if she's known her for years. Was that the "business" she had to take care of this morning? Who knows.
They continue their conversation for a few minutes, and you distract yourself by focusing on pumping more food out.
"Good job, team. Keep it up," you praise them, happy to see everyone working well together. They thank you for the encouragement, and promise to keep their momentum going.
A few minutes later, as things begin to get a little hectic, you sneak a glance up at Lisa. She locks eyes with you, as if on cue.
You can see her trying to politely leave, but the woman puts a hand on her forearm, stepping forward to flirtily whisper something in her ear. She eventually manages to get her to back away, and she points at the door. The customer glares at you over Lisa's shoulder, leaving you confused but delighted. Seeing her unhappy is a treat in and of itself.
As Lisa turns around and starts to walk back to the kitchen, you quickly jump back into action, narrowly avoiding getting caught staring. Lisa has a sneaking suspicion that that's exactly what you were doing, but she doesn't speak on it as she rounds the corner of the pass.
"Well?" You nonchalantly ask, glancing at her in your peripheral. Your hands arrange a new set of plates on the tray between you, and her fingers brush against yours as she adds a side salad to it.
"She wanted to finish what she started last night." She informs, pausing before she finishes telling you what happened in order to build suspense and torture you some more.
"I said no, of course," she assures you, smiling when she notices you sigh in relief. "I've got my eye on someone else now."
"Yeah?" You ask, turning to look at her with a soft smile. Her change in demeanor makes your heart flutter.
"Yeah. Amanda's looking pretty good, isn't she?"
"Hey!" You shout, a little too loud for your own good, making Lisa laugh. You apologize to the guests and staff before punching Lisa in the arm, ready to get revenge later.
"Kidding, babe. You think I'd let you go after last night?" She cocks her head to the side, sounding genuinely confused that you could think such a thing. "Not a chance," she smiles, leaning to the side to kiss your cheek and bump your hip with her own.
Who would've thought you could end up here with her?
#lalisa manoban#lisa manoban#lisa manoban x reader#blackpink#lisa manoban x fem reader#blackpink fluff#jealous lisa#blackpink imagines#blackpink oneshots#blackpink scenarios#blackpink smut#kpop#kpop girl group#let-them-read-fics#blackpink x reader#blackpink fanfic#lisa imagine#jennie kim#kim jisoo#park chaeyoung#Hell's Kitchen#chef au#enemies to lovers#rivals
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Okay y’all. I absolutely have to share this recipe with you that I found on tiktok!
This is probably one of the best recipes Out of the ones I’ve tried and it’s absolutely delicious.
I’m not very skilled when it comes to cooking, so the crockpot has become my best friend. I serve this creamy Italian chicken over pasta and my husband goes crazy for it.
It’s 4 ingredient Italian chicken in the crockpot!
For those of you who don’t have tiktok, here is the recipe:
4-6 boneless chicken breasts (depending on how large your crockpot is or how many you’re feeding. I’m only cooking for two and three chicken breasts is plenty!)
2 cans of cream of chicken soup (in the tiktok she does say mushroom but uses chicken)
1 block of Philadelphia cream cheese
1 package of Italian dressing seasoning mix
Place your chicken breasts along the bottom of your crockpot. Then pour in the two cans of cream of chicken soup, covering the tops of the chicken. Because it’s a thicker consistency I like to use a spoon to evenly spread it across the top.
Next you want to cut up your cream cheese block into cubes and place on top of the cream of chicken. I prefer to spread them out fairly even, but after it’s done cooking it’s melted anyways and then you mix it up so it doesn’t necessarily matter how you put it in. That’s just the way I like to do it. Refer to my picture, or the original video if you are confused. I’m not the best at typing directions out lol. 
Next pour your Italian seasoning over the top of everything! This is what gives it the flavor.
Turn your crockpot on low for 4 hours and then mix it up! I like to shred the chicken a little bit, to make it easier to serve. I serve mine over pasta, but you can serve it with mashed potatoes, vegetables or even by itself.
For those of you who do use tiktok, I will link the video right here.
All credit goes to the person who made this video!
#homemaking#sahw#traditional lifestyle#feminine#feminine woman#homemaker#tradfem#stay at home wife#traditional housewife#housewife#recipies#crockpot#cooking#homecooking#easy recipes#traditional gender roles#traditional marriage#simple cooking#cottagecore#positivity#traditional femininity#femininity#tradwife#trad wives#tiktok
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