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thedisneychef · 11 months

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Spicy Beef Chili with Beans and Tomatoes

Warm and comforting, beef chili is a classic dish that's perfect for a chilly evening or a casual gathering with friends and family. This particular recipe adds a spicy kick to the mix, making it a flavorful and satisfying meal that's sure to please. Featuring tender chunks of beef, kidney beans, and a rich tomato base, this chili is easy to prepare and can be customized to suit your taste preferences. Whether you're a fan of mild or spicy dishes, this beef chili recipe is sure to become a go-to favorite. More Delicious Recipes You Will Love: - Stuffed French Bread - Beef Bourguignon: A French Classic with Rich and Complex Flavors - Sizzling Beef Fajitas: A Flavorful and Festive Tex-Mex Dish for Any Occasion Tips: - Choose the right cut of beef: For beef chili, it's best to use a cut of meat that's well-marbled and has some fat content, such as chuck or stew meat. These cuts will become tender and flavorful when cooked low and slow. - Brown the beef well: Make sure to brown the beef well on all sides before adding any other ingredients. This will help to develop a rich, deep flavor in the chili. - Adjust the spice level to your liking: If you prefer a milder chili, reduce the amount of chili powder and jalapeño peppers. If you like it extra spicy, you can add more chili powder or use hotter peppers, such as serrano or habanero. - Let it simmer: The longer you let the chili simmer, the more flavorful it will become. Be patient and let it cook low and slow for at least an hour, or until the beef is tender and the chili has thickened to your liking. - Serve with your favorite toppings: Chili is a versatile dish that can be customized to your liking. Serve it with shredded cheese, sour cream, chopped cilantro, sliced green onions, or any other toppings that you enjoy. What are some other toppings that go well with chili? There are several other toppings that go well with chili. Here are a few ideas: - Diced avocado: The creaminess of diced avocado pairs well with the spiciness of the chili. - Cornbread: Serve a slice of warm cornbread on the side to soak up the chili's delicious sauce. - Tortilla chips: Use tortilla chips to scoop up the chili, or crush them up and sprinkle them on top for added crunch. - Sliced jalapeños: If you like your chili extra spicy, sliced jalapeños are a great addition. - Hot sauce: For an extra kick of heat, add a few dashes of your favorite hot sauce. - Chopped tomatoes: Fresh chopped tomatoes add a burst of freshness and color to the chili. - Salsa: Spoon some salsa over the chili for added flavor and texture. - Cilantro: Fresh chopped cilantro adds a bright, herbaceous flavor to the chili. By adding some of these toppings to your chili, you can elevate its flavor and texture and make it even more enjoyable to eat. How can I make my chili less spicy? If your chili is too spicy and you want to tone down the heat, there are several ways to do so. Here are some tips: - Add more liquid: Adding more liquid, such as beef broth or canned tomatoes, can dilute the spice level of the chili. Just be sure to add small amounts at a time and taste as you go. - Add more beans: Adding more beans to the chili can help balance out the spice level. Kidney beans, black beans, and pinto beans are all great options. - Add dairy: Dairy products, such as sour cream or shredded cheese, can help neutralize the spiciness of the chili. Add a dollop of sour cream or sprinkle some shredded cheese on top of the chili before serving. - Sweeten it up: Adding a bit of sweetness, such as brown sugar or honey, can help counteract the spiciness of the chili. Start with a small amount and add more as needed. - Serve with plain rice: Serving the chili with a side of plain rice can help balance out the heat. By using these tips, you can make your chili less spicy without sacrificing flavor. How can I make my chili spicier? If you like your chili extra spicy and want to increase the heat level, here are some tips: - Add more heat: The most obvious way to make chili spicier is to add more heat. You can use hotter peppers, such as serrano or habanero, or increase the amount of chili powder or red pepper flakes. Just be careful not to overdo it, as it's easy to make the chili too spicy. - Use fresh peppers: Fresh peppers, such as jalapeños or serranos, can add a lot of heat and flavor to the chili. Try adding diced fresh peppers to the chili during the cooking process. - Keep the seeds in: If you're using fresh peppers, leaving the seeds in can increase the heat level. - Add hot sauce: Adding a few dashes of your favorite hot sauce can give the chili a quick and easy boost of heat. - Use spicy sausage: If you're using sausage in your chili, opt for a spicy variety to add some extra heat. - Garnish with spicy toppings: Top the chili with sliced jalapeños, hot sauce, or other spicy toppings to add a bit of extra heat. Remember to taste as you go and adjust the spice level gradually to avoid making the chili too spicy. Conclusion: In conclusion, whether you're looking to make your chili less spicy or to increase the heat level, there are several ways to adjust the spice level to your liking. Adding more liquid, beans, dairy, or sweetness can tone down the spiciness, while using hotter peppers, fresh peppers, or spicy sausage, as well as adding hot sauce or spicy toppings, can increase the heat level. Remember to use caution and adjust the spice level gradually to achieve the desired flavor without making the chili too spicy. Read the full article

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eurodrita · 2 years

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Red delicious recipes

#RED DELICIOUS RECIPES FULL#

I love my 11-cup Cuisinart food processor, since it handles small and large quantities like a champ (affiliate link). That’s assuming your food processor is big enough to handle the larger yield. Want to make this recipe for a crowd? The recipe yields 2 cups, but you can easily double or triple it. To make it extra-spicy, you can include some of the jalapeño seeds, too.

#RED DELICIOUS RECIPES FULL#

Want to make this salsa more spicy? Add the full jalapeño, ribs and seeds remove. As written, this salsa is mild-to-medium, depending on the size and heat level of your jalapeño. Want to make this salsa extra-mild? Use less jalapeño, or omit it completely. I love this salsa because it offers so much flavor, but it’s not excessively salty like store-bought brands. You might want some more lime juice or salt. I like my salsa to have some texture to it, so I blend until the ingredients are broken into tiny pieces, but stop before it’s completely smooth.Īdjust to taste, if necessary. This step takes just a minute and ensures that you won’t end up with big hunks of onion or pepper.Īdd the remaining ingredients to the food processor: Canned tomatoes, onion, cilantro, jalapeño, lime juice, and salt.īlend just until you reach your desired consistency. That way, you don’t have to chop it by hand or dirty your garlic press. This step ensures that you won’t end up with watery salsa.īlitz the garlic in the food processor. Stock up and you can whip up the best homemade salsa in under 10 minutes.ĭrain off some of the excess tomato juice in the can. Since tomatoes are the main ingredient in red salsa, their flavor is key-my favorite brand is Muir Glen. Canned fire-roasted tomatoes offer rich roasted tomato flavor, no cooking required. Everyone asked for the recipe, so I’m sharing it on the blog for you today with all of my salsa tips and tricks.įresh salsa any time the craving strikes? Yes, please.įirst, buy the right tomatoes. I served this salsa at my birthday party and watched my friends’ eyes light up when they tasted it. It took me about ten tries to get all the details just right, but man, this recipe was worth it. I developed this salsa for my cookbook, since my book wouldn’t have been complete without an amazing homemade salsa recipe. The best part? It’s super easy to make with six basic ingredients. This red salsa recipe offers fresh, authentic Mexican restaurant flavor. Fellow salsa lovers, this recipe is for you.

#Red delicious recipes

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arsoftgo · 2 years

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Canning salsa recipe

If you’ve never made salsa with your hot peppers before, proceed with caution. If you like your salsa to have some heat, substitute the poblano peppers for more jalapeno, habenero, serrano, or whatever hot pepper you like.

3-4 large Spanish onions (regular yellow or white onions work too)Īs I mentioned above, I can’t do very spicy foods.

Just hit up a farmer’s market or grocery store and buy what you need. If you don’t grow your own vegetables, that’s perfectly fine. I have based my recipe on the texture and general flavor profile of Pace Picante (mild). It’s a nice, medium-chunky salsa with just the right acidic bite to it that I love. I have a low tolerance for spiciness, so I opt for the “mild” variety. My favorite store-bought salsa is Pace Picante. I can kill a quart of salsa in a weekend! Making the Salsa And let’s not kid ourselves that any salsa will go to waste after popping open a quart jar. I prefer quart-size, because I can do the whole batch at once in the hot water bath canner. This recipe makes about 6 quarts, which means you can can use 6 quart-size jars or 12 pint-size jars. This will be broken down into two main parts: Making your salsa, and canning your salsa. So why not preserve all that tangy goodness in jars and have plenty of garden-fresh salsa to munch on all year!

Those fresh veggies only last so long after harvest, and freezing salsa isn’t ideal due to its affect on texture and consistency.

This article is for beginners who have never made fresh salsa before, but it’s also for people who are no strangers to salsa-making but have never canned it. Who can resist the allure of beautiful, fresh salsa with crispy tortilla chips? Many backyard gardeners have this very thing in mind when they plant their tomatoes, peppers, and onions in spring. It’s no coincidence that some of the most popular vegetables to grow in a home garden also happen to be the main ingredients of delicious salsa. Jump to Recipe Print Recipe Jump to Recipe

#Canning salsa recipe

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tigergreys · 2 years

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Red delicious recipes

RED DELICIOUS RECIPES FULL

#Red delicious recipes

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foododdity · 10 months

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merlastagaxe · 10 months

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sakizm · 3 years

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earlier in the spring we planted only two cherry tomato plants cause last year we learned that four is TOO MANY

…then a random cherry tomato plant decides to grow by the beets and green beans

#this adds to THREE cherry tomato plants this year🤦🏼‍♀️#one of them is HUGE and growing crazy i’m like 😳#‘ok only planting ONE next spring’ but we also plant one too many tomato plants anyways #my mom and i make stuff with them like salsa. sundried tomatoes. etc #gonna make some SPICY salsa cause we have some jalapeños that are scorching hot.#and some that are mild. i wanna make some poblano salsa too #don’t mind sakizm

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castletown-cafe · 2 years

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Castletown Café Episode 4: Lancer’s Salsa

Hohohoho! Our best boi Lancer sure does have some unusual eating habits: worms, a shoe on a stick, Queen’s mixtape, and that strange salsa he hid in a tree stump once….and later in a hole in his room. Lancer doesn’t seem to know what this salsa is made out of, and Kris doesn’t regain any HP from trying it, so one wonders if that’s even salsa at all - but we will make it real salsa! And we’ll know what it’s made of.

Salsa isn’t all that tough to make - you just need tomatoes, onion, spices, cilantro, lime, and whatever else suits your taste buds. Some like theirs fruity and sweet, others, like myself, prefer it hot! You’re free to customize this recipe to suit your tastes. However, as someone who dislikes raw onion, I’ve learned that with salsa, you need raw onion to give it the flavor it needs, unfortunately. This might be the only instance where I find raw onion necessary in order for it to taste good, even if it ruins your breath and taste buds for the rest of the day.

And garlic, too.

As for heat, I added not one, not two, but three Serrano peppers, a few drops of Tabasco, and two teaspoons of chili powder. Obviously, you can skip all this if you’re not a fan of spicy food, or, if you prefer mild heat, just swap the Serranos for one jalapeño. The heat does seem to get toned down from the acidity of the tomatoes and lime or the potency of the onion, however.

Cilantro is also a must, I used 1/2 a cup of fresh cilantro leaves, and I think that turned out just fine. Lime is important too - whether you use the juice from one whole lime or just a couple of tablespoons from bottled lime juice, it adds necessary acidity.

I will stress this: when buying your canned tomatoes, be sure to look closely at the labels in order to prevent yourself from accidentally buying “Italian Style” and look for “No Salt Added” as you will be adding your own salt. You want tomatoes with no seasonings! While I didn’t make this mistake myself, I bet it happens to people all the time, and I wanna make sure this doesn’t happen to you.

LANCER’S SALSA

Ingredients:

6 Roma tomatoes

One 14.5 oz can diced or crushed tomatoes, unseasoned, no salt added

1/2 small red onion

2 cloves garlic, peeled, and crushed or minced

3 Serrano peppers (Or 1 jalapeño pepper)

1/2 cup fresh cilantro leaves

Juice of one lime, or 2-3 tablespoons lime juice

1/2 tsp salt

1/2 tsp pepper

2 tsps chili powder (or 1 tsp if you prefer it mild)

1/2 tsp cumin

1 tablespoon honey (to balance out acidity)

4-5 drops Tabasco sauce (optional)

You will also need:

A blender or food processor

Food-safe gloves for handling hot peppers

Instructions:

Wash and dry all of your produce.

Chop your onion in half. Pick a half and dice it up, the blender will take care of the rest, so no worries if it’s not perfect. Peel and mince your garlic - or put it through a garlic crusher and squeeze. Add to blender.

Open up your can of tomatoes and pour it into your blender. Do not drain your tomatoes - you want that juice!

Slice up your Roma tomatoes and add ‘em to the blender. Clean your knife and cutting board before repeating the cutting process - cutting tomatoes is really messy, as I’m sure we’re all aware. That juice and those seeds get everywhere!

Slice your lime in half and with a hand citrus juicer, squeeze out that lime juice. Add juice to the blender, it should be about 2 to 3 tablespoons of juice.

Put on your food-safe gloves and hull the pepper(s) and remove seeds. The gloves will protect your hands against the [Burning Acid]. Slice up the pepper(s) into thin strips and add to blender. Thoroughly wash your knife and cutting board and dispose of your gloves, then wash your hands. I don’t want your hands to feel like they’re on fire after handling hot peppers (I learned the hard way that you’ll want gloves for this)!

Tear off leaves of cilantro from stems, and fill up to 1/2 a cup of fresh cilantro. Add to the growing pile in your blender.

Add in the rest of your spices: chili powder, cumin, salt, pepper, Tabasco sauce, and lastly, a little honey.

Plug in your blender, put on that lid, and set it to Pulse mode and press Chop until your salsa is finely chopped but not smooth (Salsa should not be pureed).

Pour your salsa into a container and store it in the fridge. It will take about two or three days for the flavors to marinate into delicious salsa!

Pour some dish soap and water into your blender, place the lid on, and clean your blender by blending the soapy water! Repeat if necessary (sure, this isn’t part of the recipe, but it’s useful!)

After your salsa has set for about a couple of days, serve with tortilla chips, or in tacos, on top of scrambled eggs or omelettes, or in a honeypot in a tree stump. However you like it. Enjoy!

#castletown cafe #deltarune #deltarune food #lancer #lancer deltarune #deltarune lancer #deltarune chapter 1 #cooking #salsa #cw food #food tw #recipe #deltarune inspired recipe #my art

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tastesoftamriel · 3 years

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What's the first dish from each of the races of Tamriel that you would recommend to an outsider?

For newbies to dining outside your Province, there are plenty of "beginner" dishes that aren't too weird, exotic, or otherwise alarming. These are some of my favourite dishes that are both satisfying and great introductions to Tamrielic cuisine.

Altmer

Food in the Summerset Isles is famed for being perfectly balanced, and as such is bound to have something to please a beginner's palate. I would definitely recommend a seafood bowl with brown rice, seaweed salad, spicy wasabi root paste, pickled plums, and an assortment of raw fish and caviar. Now, I know that raw fish is a bit of a stretch for the less adventurous eaters, but I insist that the only way forward is by pushing yourself. Besides, you've got to start somewhere!

Argonians

I'm going to be a little kinder with Argonian cuisine because there is a lot of weird stuff in Black Marsh that makes even I rather squeamish. A bowl of cold buckwheat noodles with fish sauce, roast chicken, and watercress is a delicious entryway to Argonian cooking, and is wonderfully refreshing too!

Bosmer

If you like meat and you like cheese, you're halfway set for dining in Valenwood. Why not try a timber mammoth steak with a fragrant local blue cheese sauce, spiced up with smoked bone marrow and fresh cream? It's very Green Pact compliant, and an easy way to get started on your Bosmeri culinary adventure.

Bretons

Yes, the Bretons are known for eating some slightly bizarre foods like snails and force-fed goose livers, but today's recommended dish is a little less over-the-top. I really love a traditional charcuterie board with an assortment of High Rock's best, from aged parmesan with water crackers to cured ham, sausages, roasted vegetables with garden herbs, and little quiches. It's a great way to taste the Province and prepare you for more!

Dunmer

I'll be blunt: you cannot experience true Dunmeri culinary greatness if you refuse to eat bugs. Now, assuming that you assent to that, let me tell you all about the goodness of nix-hound gratin. Tasty nix-hound meat, which is somewhat akin to a cross between pigeon and turkey, is marinated overnight in a blend of herbs and spices, and baked under a blanket of combwort breadcrumbs, scuttle, and crispy hackle-lo bits. There, that doesn't sound too bad does it?

Imperials

Aside from the odd weird dish like drunken dormice, Imperial food is, like the Altmer, well-balanced and generally pleasant. I would suggest ravioli stuffed with chevre, spinach and pine nuts, and cooked in a brown butter sauce. Oh so simple yet so good, and a great introduction to the versatile types of pasta found in Cyrodiil!

Khajiit

If you're not quite ready for moon sugar, that's alright! A traditional Elsweyr-style griddle bread is a great way to get to know Khajiiti cuisine without the side effects. Griddle bread is a flat cornbread cooked on a griddle, and stuffed with fillings of your choice, both sweet and savoury. I enjoy mine with spicy barbecued pork, rhubarb salsa, and roast corn, but other fillings include mushrooms, ham or chicken, sardines, fried egg, and pickled vegetables.

Nords

If you hear a Nord gushing over rabbit meatballs, it's probably for good reason (unless they make them too dry). The best part is that there isn't really a right or wrong way to enjoy them! We love our meatballs with creamy gravy, snowberry jam and potatoes, or in stews, or shoved into pies...you get the idea. In other words, try the rabbit meatballs and a tankard of mead if you want to try Nord cuisine. You'll not find anything more authentic or inoffensive.

Orcs

Orcish food is generally quite mild on the palate, and has a few staple ingredients that every race uses, like potatoes, leeks, radishes, and a lot of meat. A traditional venison stew with juniper and wrathberries is usually loaded with radishes and other root vegetables, and is served with fresh bread and fried offal patties. Simple, hearty, and delicious!

Redguards

Not everybody is enthusiastic enough to try camel for their first Redguard meal, so I'm going to go with a mild pulled goat curry. When I say curry, I don't mean "scorch your eyebrows off and feel sick for days" spicy (although that's definitely an option if you're game). The goat meat is first roasted over a charcoal grill, then stewed in a creamy tomato-based sauce with lentils, herbs, and exotic spices. Finished with chopped dates and almonds, this dish features all the flavours of the Alik'r without being too overwhelming.

#the elder scrolls #tes #Asks #Food #Cooking #tastes of tamriel #world building #Worldbuilding #Text post #Long post

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thedisneychef · 11 months

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Spicy Beef Chili with Beans and Tomatoes

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snarky-gourmet · 2 years

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that spice tolerance post reminds me of my mom telling me abt the time she made my dad Mild Salsa, per request from him, but was a smartass abt it so it was literally just canned diced tomato w onion powder in it and he said it was too spicy in complete seriousness

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pixieungerstories · 4 years

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Captive - 7

Elly was barely in the door when the pizza arrived. “You have the wrong house,” she said politely but firmly.

The delivery guy looked at his clipboard. “Nope. Right address, says Ben ordered them. They are already paid for so it isn’t a prank call.”

“Oh,” she said lamely. “Ben. Yeah. This is the right place. I just wasn’t expecting him to be here this late.” She fumbled in her purse for a tip and staggered inside under the weight of five extra large. When she tried to hit the light switch with her elbow, nothing happened. Then she noticed the ott-light had moved. She groaned. How many times did she need to tell Posy not to do that?

The pizza was set on the counter as she stomped up the stairs to flip the breaker. Once she hung up her coat, she wrenched off her heels and threw them into the hall closet with a fury that might have been surprising if she hadn’t spent the day feeling like an idiot child.

She found her sheep slippers, grabbed a beer out of her fridge and pounded down the stairs again.

“Ben?” she called.

There was no answer.

She walked around the shop, turning off the lights. The bakery was still a mess, which was just not like him.

The door to the basement was open.

Oh god!

“BEN?!” she yelled frantically, as she ran to the steps.

“Careful, treasure, you don’t want to slip.”

“Oh! Hi, Elly! I ordered pizza.”

Elly stared between the two of them in the gloom of a battery powered trouble light. Ben in the chair, George curled up on the floor in front of him.

And a mostly empty bottle of scotch on the table.

“Are you drunk?”

“Probably,” Ben said amicably. “Did you know you have a dragon in your cellar?”

Elly sat down heavily on the step. It took her a few minutes to even try to get her brain working again. In the meantime, Ben asked, “Any sign of the pizza? George says he’s never had taco pizza or buffalo wings.”

“Yeah,” she said faintly. “It’s upstairs.”

“I’ll get it!” Ben stood up, then he suddenly sat back down. “I think I need a minute.”

“You need food,” George corrected. “You wait here, I’ll help Elly get whatever it was that you ordered.”

“You can’t -” she stopped and pinched the bridge of her nose. “OK. this is ridiculous. I’ll go close the curtains, then we call all eat in the bakery.”

She grumbled to herself as she pushed the tables against the wall and closed the blinds. She jumped when she turned to find Ben standing way too close to her and George peering at her from the stairs. Ignoring George for a moment, she looked at Ben. “Are you OK?”

He gave her a glassy look, “I’m -” he started to say, then stopped for a moment, “ I’m not entirely sure this is real.”

“That’s up to you,” George rumbled coming into the dining room. “Tomorrow you will wake up with a hangover and we can all just pretend this is a bad dream, if you want. For now, however, I smell dinner and I know that buffaloes don’t have wings.”

“They are chicken,” Elly murmured as she went to get the food.

“I like it when people bring me cooked chicken. They are too fiddly to eat on my own. Eau de burning feathers is not an appetizing smell.” George got the pizza boxes off the counter and carried them back to the bakery’s dining room. He managed just fine, but it was awkward to look at. His legs looked kind of bandy and short, his feet more hand like, and hs tail seemed to be in the way. He ended up sitting at the table, but on the floor with his tail lashing behind him like a cat.

Ben brought over two tea cups and two water pitchers George graciously accepted one of the jugs and held it like an oversized mug, taking a long drink. Elly was suddenly very aware that she never brought him liquids. Ben was oblivious to that and was pouring her a cup of water.

“I can make you a pot of decaf if you like.”

Elly waved him away, “I have most of a beer around here somewhere.”

“On the coffee table by the fireplace,” George said, carefully trying to figure out the pizza box.

Elly went to grab it and came back in time to see Geoge popping a wing in his mouth and chewing thoughtfully. “We don’t usually eat the bones,” she pointed out.

“Extra calcium,” George shrugged. “These are good. I was expecting them to be more spicy.”

Ben blinked, “I ordered mild, medium, hot and extreme and I’m pretty sure you aren’t supposed to eat the bones because they could make sharp pieces and-”

“That’s dogs,” Elly interrupted. “I have no idea if it applies to … George.”

George was already daintily taking another wing out of the pizza box with dividers keeping the wings segregated from each other. He crunched that one up too. “Which one is the spicy one?” Ben pointed. “You are staring.”

“Right! Sorry! It’s just … wow. Holy shit. You are … amazing!” He turned to Elly, “You have an actual dragon in your actual dungeon. Do you have any idea how cool that is?”

Elly just snorted as she helped herself to a slice of taco pizza. “This is just weird. I can see using salsa instead of tomato sauce, and almost see queso instead of pizza cheese, but who puts sour cream on a slice?”

“Hey, at least I ordered it without the lettuce,” Ben argued.

“OK, these ones are getting better,” George said, pointing to the extreme wings. “I’m not sharing these.”

Both humans stared at him. It was Ben who finally said, “I can just imagine you on Hot Ones on YouTube.”

“What?” Elly asked, but Ben was enthralled watching George suck the sauce off his fingers.

George, however, was watching her. “What did the lawyers say?”

Elly glared at her pizza then took a swig of beer. “Any major changes to the business are subject to approval from the trustees. They don’t object in principle as long as I can show I won’t have losses in excess of the monthly stipend.”

Now Ben was looking at her. “You are going to change the business?” he asked with feigned nonchalance that was undermined by his voice breaking part of the way through the sentence.

Elly shook her head, “I wouldn’t interfere with the bakery, but I don’t know enough about yarn to keep this place afloat.”

“You were learning though,” he pointed out.

George snorted, “She is unhappy though.” He narrowed his eyes at the man. “Why is it your concern?”

“If I close up shop, Ben is out on the street,” Elly pointed out. “This will affect him too.”

“Hmm,” George considered this.

“Try some pizza,” Elly suggested.

“Get Ben a beer,�� George suggested.

“Nah, man. I gotta drive home.” Then he frowned. “I gotta clean the kitchen.”

“I will allow you to sleep on Elly’s couch on the second floor,” George replied magnanimously. Elly rolled her eyes. Ben grinned at his plate and took a slice of the all meat pie.

“I like this place, they have good sauce and they have a partially good sourdough crust.” He took a huge bite and chewed thoughtfully for a moment, “and I’m sure they make their own sauce.”

“You already mentioned the sauce,” Elly pointed out.

“It was a very good bottle of scotch,” George explained. “The boy needed it.”

Elly sighed. “Yeah, you can sleep in the guest room,” she agreed. “I’ll change the sheets and help you clean the kitchen tomorrow morning.”

Ben was looking thoughtful. “I know you don’t order this much food all the time. Is that why all the cats are going missing?”

“Yes!” Elly snapped.

“No!” George just looked hurt. “I don’t eat cats!”

Ben chortled, “Methinks the lady does protest too-” but before he could finish the quote, George leaned across the table and snapped his teeth uncomfortably close to Ben’s face.

“You do not come into my house and disrespect me like that!”

Both humans froze.

George blinked and leaned back away from them. He turned and glared at the door to the stairs. “I have changed my mind, treasure, I do not like this friend of yours.”

“I’ll -” Elly squeaked then stopped and tried again. “I’ll just take him home then. To his home, I mean.”

George looked pointedly at the window, “You can not go and be back before dark. Take him upstairs, put him to bed and if he remembers this in the morning, I will expect an apology.”

“I’m sorry,” Ben said immediately. He was extremely contrite. “You are right. That was rude.”

George narrowed his eyes at him. “Go,” he managed to hiss the word despite the lack of sibilants. As he watched them scurry up the stairs like frightened mice, he helped himself to another wing. As he was crunching he could hear Elly speaking upstairs.

“That isn’t even how that quote goes. It’s ‘the lady doth protest too much, methinks’ -”

“Really? That’s the part of this you have a problem with?”

“No. I’m just... “ she sighed. “Look. You need to think less drinking buddy and more tetchy grandfather.”

George managed to frown even harder. Tetchy? Really? The grandfather, well, it was completely incorrect but he could see how she got there. But techy? Ugh. He finished the wings and opened one of the pizza boxes at random. Bread, tomato sauce, meat, mushrooms, bland white cheese, not ideal, but oddly satisfying.

The reality of the situation caught up to him. He groaned. He should have made the boy sleep on the chesterfield in the basement. Instead, he was up there with Elly and George was down here, alone. That certainly wasn’t how this was supposed to go.

Still, it would be dark soon. Time to go for a night out.

#the captive #exophilia #monster boyfriend #dragon boyfriend

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hayleesettee · 4 years

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August 01, 2020

Lunch today is a salad! 🥗

Romain Lettuce 🥬

Cucumber 🥒

Cherry tomatoes 🍅

Snap peas 🟢

Red onion 🧅

Carrots 🥕

Topped with salsa, sour cream, jalapeno Heat shredded cheese, simulated bacon bits, French's crispy onions, and fresh chopped green onion.

I taught my salads with salsa because it's a nice break from salad dressing, and it adds an extra vegetable, it's lightweight and less calories then salad dressing, and it's delicious and comes in so many consistencies and flavours. I tried to go for a mild too spicy some days I go for a chunky salsa as well. The salsa queso style cheese also is good on top of salads. Although, not the healthiest option.

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idontmeasure · 4 years

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Vegetarian taco filling

cost: about $4 for probably like 8-10 tacos, depending on how generous you are. price doesn’t include spices or oil or any substitutions. adjust to your level of struggle, friends

time: This takes me 15 min, from start to shoving it in my mouth. depends on your substitutions and knife skills.

ingredients:

- 1 tub fresh sliced white mushrooms (8 oz) (this is the most expensive ingredient at $1.79)

- 1 can black beans

- 1 can Rotel (or off brand Rotel - some mix of diced tomatoes and peppers)

- cooking oil (i use olive, but canola/vegetable works, too)

-minced garlic (i buy mine in a big tub)

- cumin, Mexican oregano, chili power (medium spiciness), onion powder, and garlic salt or regular salt

optional: chipotle Tabasco (i use it because someone accidentally got an enormous jug delivered to my mother-in-law’s house and she didn’t want it and the company wouldn’t take the return so she gave it to me. free tasty sauce!)

steps:

1. Dice the fresh mushrooms

2. Saute minced garlic (i just dig the wooden spoon into the jar and plop like whatever comes out on the end in there - garlic is gooooooood) in oil (enough to cover the surface of your pan) in a skillet over medium heat. do this about a minute. or whatever, just let it get warm without burning it.

3. after about a minute, plop in the mushrooms. Saute til they look kinda cooked. maybe another 2 min

4. Dump in drained can of beans and undrained can of rotel

5. Spices: Dump in cumin and red chili powder. Red chili is 2:1 ratio to cumin. So if you end up with a tbsp of chili, do half tbsp of cumin. i think that’s probably what i end up dumping in. Sprinkle onion powder (prob half tsp, but i just shake the container and cover the entire surface with a light dusting). Sprinkle salt or garlic salt to sparsely cover entire surface as well. Sprinkle enough oregano to cover the surface area of a fun-sized candy bar. or less. i do less because i’m not that in love with oregano, tbh. Squirt in some tabasco - i like to make a swirl design over the whole skillet because i have mine in one of those squeezy plastic bottles people use for bbq sauce.

6. Stir/mix well. Simmer as long as you want, but prob at least 6 min (6 min is coincidentally how long store brand taco shells that cost $1 a box take to get crispy in the oven - so convenient!). Stir and taste as you go. Add more spices as needed. Can’t tell what to add? try a tiny bit of salt and see what that does. Add black pepper, too.

7. Serve on corn tortillas (be sure to heat them up on a skillet) or hard shells or chips or eat over rice. Add any usual taco fixings, like jalapenos or salsa or sour cream or cheese (if you have a body and a budget that can afford dairy, that is)

Possible Questions Answered under the cut

q. seriously, though, can’t u put measurements on this?

a. no. i dont measure. you came to a blog called idontmeasure.

q. calorie count?

a. it’s relatively low. beans/tomatoes/mushrooms are maybe like 450-500 cals if you eat the entire recipe by yourself - shells/tortillas not included. i don’t count calories, though, so you’ll have to look elsewhere for recipes that do or use a calorie counter.

q: what if i can’t get fresh mushrooms?

a: you could use canned - be sure to drain and dice and saute ‘em. the taste will be a little different. you can skip them, too. i skip them all the time when i’m too broke for fresh stuff or i just can’t get to the store for a while. Cost decreases by almost half if you take out the mushrooms, but the taste is less umami.

q: this looks too spicy - what should i do?

a: cut out the tabasco. use mild rotel. use mild chili powder. use less chili powder. use none! it won’t taste the same, but it’ll still be good and filling.

q: this doesn’t look spicy enough - what should i do?

a: use habanero rotel, but be cautioned that for some people, that will be WAY too spicy. or add a dash of cayenne. i always dump whatever hot salsa i have and some jarred jalapenos on top afterwards because it’s never spicy enough but my husband can’t eat it if i use habanero.

q: i can’t get rotel or canned black beans

a: use fresh tomatoes and peppers. or just get regular canned diced tomatoes. add canned peppers or jarred green chili. you can also use dried beans - just be sure to soak them overnight. you can also sub kidney beans or pinto beans for the black beans.

q. can i just use one of those taco seasoning packs?

a: sure. it’s cheaper to use the spices, though, and seasoning packs usually include extra stuff like sometimes flour and always anti-caking ingredients, so just make sure you read it

q. onion powder?

a. i actually prefer to use minced onion, but i don’t have one on hand always. so if you have actual onion, use that! if not, use onion powder. don’t want onion flavor? skip it!

q. can i put bell pepper in this?

a. oh, heck yeah. fresh, diced bell pepper of any color is super good in this. you can put the frozen diced bell peppers in here, too.

#recipe #cooking #tacos #vegetarian tacos

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