#spicy green bean curry

[nature-nerd-sarah]

Spicy green bean curry

#food #cooking #spicy green bean curry #north indian cuisine

[highsummonertemptress]

Level 10 spice🌶️ メンチカツ、チーズと野菜CoCo壱番屋カレー

#Coco Ichibanya #cheese #vegetables #mince katsu #mince cutlet #carrots #potatoes #green beans #spicy food #spice #curry #food #food photoset #food photography #katsu curry

[thoughidontlike]

Sambar - Spicy Indian Curry This fragrant vegetarian Indian dish comes together quickly with the help of a pressure cooker. Try this versatile main course with your favorite vegetables, including cauliflower and peas.

#green beans #sambar - spicy indian curry #cuisine #rice #dish #indian #taste

[tastesoftamriel]

Hey Tal! I was preparing stuffed jacket potatoes for my family and it made me wonder;

"If each race was given a baked potato (any veriety), what would they stuff it with? (Let's pretend the bosmer is non pact compliant but still likes honoring their roots.)"

Since you'll find potatoes in every other barrel across Tamriel, you can bet that stuffed baked potatoes are probably the most universal dish we know of. Whether you love them or were fed too many of them as a child, there's a baked potato out there for everyone in Tamriel.

Altmer

You know what, the High Elves really have to be fancy about everything. Instead of gutting and filling your regular jumbo jacket potato like literally everybody else, they make large hasselback potatoes and painstakingly insert ingredients between the slots before baking. These laborious (but admittedly delectable) potatoes are usually offered filled with either four cheeses; mozzarella, tomatoes, and pesto; roasted vegetables with tapenade, or pancetta, gruyere, and sausage.

Argonians

Baked potatoes are great for playing a heated game of teeba-hatsei with, much to the rage of many an Argonian parent who had painstakingly made dinner. When they're not being slapped around for a laugh, Argonians eat their baked potatoes by making a well in the centre and crack a hot quail egg in, before topping it with deep fried mealworms or crickets and a bit of lime sambal. Scramble it up and you're good to go!

Bosmer

To every Green Pact-abiding Wood Elf I'm about to sadden with this, I apologise in advance for what I'm about to propose. But imagine a lovely jacket potato stuffed with a good slathering of smoked timber mammoth cheese atop battered thunderbug eggs, smoked bristleback bacon, jalapeño mayo, and sweetgnat butter. I don't need to imagine it; I made one with my friend Berrilyn, and it was glorious. Definitely on the heavy side, but loaded with every good ingredient Valenwood has to offer!

Bretons

Cheap, filling, and delicious. That's all a baked potato needs to be in High Rock, making it one of the Province's most popular foods among the common folk. Just about every sauce-based dish you can think of can go onto a jacket potato, from melted roquefort, goose egg, and dry cured ham to the classic combination of tomato beans and candied bacon rashers, and even reusing yesterday's Tarragon Chicken! There aren't really any limits on what you can fill a jacket potato with in High Rock, as long as you have a good knob of butter in there!

Dunmer

While potatoes are a perfectly standard and valid ingredient in Morrowind, I know you all want to hear about jacket ash yams. Popularised by Ashlanders, who bake their potatoes on lava, jacket ash yams can be found at every tavern and cornerclub across the Province. Minced nix-ox in a spicy comberry ragout; scrambled kwama eggs with caramelised scathecraw; and even Hackle-lo and Scuttle Curry are at home on a big, piping lava-hot ash yam. Don't forget to get some crunchy deep-fried kwama scrib to go on top- well worth the gold, I promise!

If you get the hankering for a taste of Morrowind, try my Raven Rock Baked Ash Yams.

Imperials

There are two rules surrounding baked potatoes in Cyrodiil: the potatoes must always be Jumbo Potatoes, and you must always use olive oil instead of butter. With that flavour profile in mind, think simple, complementary toppings like sundried tomatoes with goat cheese and fresh basil; cheese curds and red wine gravy; bresaola, chili oil, and gorgonzola, and browned pine nut butter with a good smear of ricotta and creamed battaglir.

Khajiit

Northern and Southern Elsweyr have a distinct difference in their baked potatoes: the North likes them rich and spicy, while the South prefers sweeter flavours that complement moon sugar. Northern Elsweyr is famous for its fiery curry-filled jacket potatoes, filled to the brim with rich, generally tomato-based curries featuring local ingredients like braised jerboa, pulled terror bird, and diced mutton. Meanwhile in Senchal, you'll find your average baked potato partially filled with things like chicken satay pieces in moon sugar peanut sauce, haloumi with moon sugar syrup, and sweet crispy shrimp and pork floss. But wait, 'partially filled?' Yep! In Southern Elsweyr, the insides of the potato are scooped out and rolled together with powdered moon sugar to make horrifically sweet potato 'candy' for dessert after you've finished your jacket potato. Who am I to judge?

Nords

Mammoth cheese? Horker bacon and smoked kippers? Pulled pheasant in brown ale gravy? All very valid and very traditional Skyrim options. However, I'm jumping up and down at the thought of a baked potato topped with freshly baked salmon or gravlaks with dill, lots of sour cream, and a bit of mustard! Simple, good, and I will shout at anyone who calls this combination bland. You can take the girl out of Riften, but never the Riften out of the girl.

Orcs

Where Wrothgarian Orsimer are concerned, there's a joke that every other meal is a baked potato (and that's sometimes the unfortunate case when a Hearth-Wife isn't very good at her job.) Gooey, mouthwatering echatere cheese raclette is the favoured topping in the region, melted atop of a bed of fillings like spicy wrathberry gravy with echatere or beef chunks; chopped mammoth bratwurst; grilled chub loon with frost mirriam barbecue sauce, and deep fried horker lard bits and sweet-and-spicy minced horker. Indulgent, and by Malacath, they're filling too.

Redguards

Where the Orcs have their echatere cheese on jacket potatoes, Hammerfell loves its goat cheese. Whether it's aged chèvre log slices or fresh and crumbly, you can bet it's going on a baked potato. It's paired with a range of moreish fillings, like harissa and apricot chicken; tender goat mince with a cumin-based curry; battered, fried snake with a tangy and sweet lemon drizzle, and shawarma meat with creamy garlic sauce and caramelised onions.

#Asks #Potato #Potatoes #baked potato #Food #Tes #The Elder Scrolls #Worldbuilding #world building

[pouringforever]

Sri Lankan curries in the house tonight, with rice and sambol.

Light and green and very fresh green bean white curry - I like to put some lime juice and tamarind in just at the end before the temper of spices goes on top for a little more zippy tart freshness.

Rich, unctuous, silky and super spicy red egg curry too, made with some Sri Lankan curry powder that I toasted and ground myself when I last made a recipe from this book - Rambutan. I even bought fancy blue shelled eggs for it, the richness of the yolks perfectly offset the spice of the curry.

And the parsley and lime sambol -which is just lots of parsley, lime juice and zest, finely diced red onion, sliced green chillies and grated coconut - was such a fresh, herby and textural accompaniment to cut through the richness and spice of the curries.

[hiwelcometothemonstersancturary]

What are the characters favorite/least favorite food.

I'm sure they aren't picky after being starved for 10 years, but I'm sure that Angel said it was okay to dislike something

Oof, it's about time I answered this!

Poppy loves desserts, but brownies and cakes are her favorites. She detests dragon fruit – so pretty, and it tastes like that? Horrendous!

Huggy has a hard time eating salads in general thanks to his teeth and poor control over his movements. Loves gummy bears, though! They're SUPER squishy and nice to munch on.

Kissy doesn't like eating meat or anything crunchy, as it reminds her too much of what she had to eat at Playtime Co. She however loves soups since the day Angel first made one, which was two nights after the rescue!

Mommy Long Legs loves spicy food. She's tearing up and her mouth feels like burning but she WILL keep on eating whatever spicy food there is until it's all over. Also really likes pumpkins! But please don't let her even near beets. She thinks it tastes like dirt. Also doesn't like overly sweet things.

DogDay, unlike MLL, has a huge sweet tooth and can and WILL eat anything sweet he gets his hands on. He likes chocolate the most! Hates having to eat anything spicy, as well as fried foods because his hands always feel icky afterwards.

CatNap takes a long time before he finds any preferences, because to him food is food, but he does love sushi and fish in general. He avoids eating anything that isn't dry and he can hold in his hands at first because he can't move his hands very well, but after some months of training he stops avoiding. Has no food he refuses to eat or dislikes.

Picky Piggy goes vegan. She can't even smell meat for the first few months without risking a panic attack! Loves anything that has potatoes in it though, it's always a 10/10 to her.

Bubba loves curry. He doesn't know why, but it sure makes him happy! Hates beans in general, though, because he always eats them on groups of 4 and he has to make some mental math in order to see if he should add more or not.

Kickin likes pastel. Angel managed to make some and told him it's a brazilian food. Kickin fell in love and can't get enough of it. Also really likes sushi! Hates spicy food and plates that are just green. Spicy because of sensory overload, green because he likes more variety.

Craftycorn LOVES pie, it's the best food ever to her. Hates anything that takes too much work for her to chew or cut because it reminds her a bit of how things were back at the factory.

Bobby Bearhug loves bacon and eggs. And just eggs in general. Also salad. salad with eggs added is something she adores, girl can't get enough. Just please don't ask her to eat fish, she hates those!

Hoppy loves corn and burguers in general. She's stimming everytime she has the opportunity to do so. Hates soup though.

Miss Delight avoids meat in general, but doesn't refuse to eat it. She loves jelly though! She thinks it looks and tastes SO good, she's stimming every time she can eat one, much like how Hoppy is with her food.

Boxy Boo still likes meat, but is horrified at the things Picky makes that LOOK like meat but AREN'T. He feels like a fool, staring at her in disbelief while Hoppy is laughing her ass off.

Bunzo Bunny isn't allowed to be alone near corn or candy anymore because he can and will eat even if not hungry. Ironically doesn't like carrots at all.

PJ Pug-a-Pillar loves cooked veggies and is often following Picky around when she's cooking. He doesn't like chocolate, though.

Angel loves cooked veggies and pasta. They're used to making them because it was easy to do and super tasty, but after becoming a parent it's just comfort instead of "I have no energy to do more" food. Also hates dragon fruit, same reasons as Poppy.

Prototype, like Bubba, LOVES curry. Doesn't have a least favorite food though!

#poppy playtime #poppy worldwide #save everyone au #ask tag #catnap #dogday #mommy long legs #experiment 1006 #the angel #bubba bubbaphant #kickinchicken #piggy picky #bobby bearhug #craftycorn #hoppy hopscotch #bunzo bunny #pj pug a pillar #ppt poppy #poppy playtime poppy #kissy missy #huggy wuggy #miss delight #boxy boo

[whentherewerebicycles]

top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.

#jes cooks #year in review #2023

[najia-cooks]

星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

#cooking #recipes #Hong Kongese #Chinese #fusion #noodles #rice noodles #carrot #bell peppers #gluten free

[citizenoftmrrwlnd]

recipe kit for : a mountain dragon made of moss with extremely spicy and extremely sweet recipes

1. indian green curry 2. copycat pf chang's spicy green beans 3. pork and peanut dragon noodles 4. pistachio pudding cookies 5. cookies and creme rock fudge 6. no bake matcha tiramisu

#💫recipe kit #💫for you #💫blue line | queue! #dragonkin #dragon kin #dragon therian #mountain dragon kin #moss dragon kin #mosskin #moss kin #mythkin #myth kin #fantasy kin #fantasykin #therian #alterhuman #otherkin #kin request #kin care #kin stuff #cw food

[thethirdromana]

I didn't realise vegetarianism was enough of a thing for Victorian London to have dedicated vegetarian restaurants, but apparently there was a surge of interest from the 1880s onwards.

Edward E Howe's The Vegetarian Cook Book (published in the USA in 1887, but referencing British writers) provides the following arguments for vegetarianism:

It's healthier; Howe is particularly concerned with people eating too much nitrogen, but he also highlights illnesses that people get from eating meat.

It stops you from wanting alcohol - the pro-vegetarian movement was closely linked with the temperance movement at this time.

It saves you money, in particular in making you not need to eat as much.

Eating meat is disgusting; he describes this as the aesthetic argument.

Some scripture opposes eating meat.

It's noticeable that ethical arguments about the rights and wrongs of killing animals for food don't appear.

Howe's "vegetarian" diet is actually a semi-vegan diet (the word "vegan" was only invented in the 1940s) since he prefers to avoid milk and eggs (except for children), though he seems to be OK with cheese. He also advocates for prioritising raw food, not eating food that's too hot, not eating anything too soft, not drinking ice water or eating ice cream, avoiding tea and coffee, and if that's not enough:

Condiments should be very sparingly used, for they tend to create undue thirst, and inflame the coats of the stomach and internal passages. Pure food requires no condiments, and will be relished if the taste for spicy foods is discouraged.

If that makes it sound as if the recipes in the book would be terrible... well, they are. There's a lot of boiling veg for hours on end - onions for 45 mins, green beans for 1-1.5 hours, and carrots for up to 2 hours.

Seasonings are not mentioned.

Here's a "macaroni" recipe:

Wash it and then break into lengths of 6 or 8 inches. To 2 oz. of macaroni add a teaspoonful of salt and a quart of boiling water. Simmer gently until tender, and the water quite evaporated, about half an hour. Then lay it in a dish and grate over it old cheese, after which set in an oven till of a brown color, about 20 mins.

Yes this is plain pasta with a bit of (old) cheese on top. Delicious.

Thankfully not all vegetarian cooking was like this in Victorian times. New Vegetarian Dishes by Mrs Bowdich comes to the rescue (published in London, in 1892).

In the preface, Earnest Bell, treasurer of the London Vegetarian Society, says "to have to live by some [vegetarian cook books] would almost make a vegetarian turn meat-eater". He notes that while some vegetarians "prefer a plain diet", most people don't. He also cites animal welfare as a possible reason for vegetarianism - that "in some cases, I hope, that [people] would willingly diminish the sufferings involved in the transport and slaughter of animals".

Mrs Bowdich's recipes live up to the promise of the preface, with things like this perfectly good veggie sausage recipe:

Actual seasoning! There's even a whole section on vegetable curries. So maybe not all Victorian vegetarians ate as miserably as Edward Howe.

#letters from watson #tenuously #historical context #historical recipes #vegetarianism #long post

[chrimson-oc-central]

OC PROFILE - CHIHIRO OSAKA

*~*~*

BASICS

Name - Chihiro Osaka

Birthdate - November 1st

Age - 13-14 Years (Part 1), 17-18 Years (Shippuden), 20-21 Years (The Last), 21-27 Years (Blank Period), 33-34 Years (Boruto)

Birthplace - Konohagakure (Village Hidden in the Leaves)

Pronouns - She/Her

Nationality - Hinokoku (Land of Fire)

*~*~*

APPEARANCE

Hair Color - Black

Eye Color - Blue

Height - 4'11" (~149.86 cm) (Part 1), 5’3” (~160.02 cm) (Shippuden and older)

*~*~*

PERSONALITY

Best Traits - Loyal, intelligent, hardworking, protective

Worst Traits - Distrusting, stubborn, proud, secretive

Mannerisms - Left-handed, tilts head when confused, speaks formally to strangers (overly so when she does not trust them.)

What they hate the most - Betrayal/disloyalty, liars, the elders when they start ordering her around.

What’s most important to them - Her friends, family, and clan, as well as growing into a stronger person.

Secrets - Feels displaced at times. Feels like she doesn’t belong with humans due to her clan’s Kekkei Genkai, but is also not a beast due to the same reason. Keeps the ultimate Osaka jutsu (which is sealed in a scroll) a secret from everyone, including Neji.

Do they get along with or avoid other people - Tends to avoid strangers, but warm and friendly to friends

*~*~*

FAMILY AND FRIENDS

Parents/Guardians - Makoto Osaka (Mother)

Siblings - None

Significant Other - Neji Hyuga (Boyfriend in The Last, Husband in Blank Period and onward)

Children - Shoto Hyuga (Son), Aiko Osaka (Daughter)

Other Notable Family Members - Boruto Uzumaki (Nephew), Himawari Uzumaki (Niece), Naruto Uzumaki (Brother-in-Law), Hinata Uzumaki (Sister-in-Law), Hanabi Hyuga (Sister-in-Law), Hiashi Hyuga (Uncle/Father-in-Law)

Pets/Animal Companions/Summons - Kazemaru (wolf, guard), The wolf pack from Mitsumine Mountain

Teacher(s)/Sensei(s) - Suzume (academy sensei [kunoichi instructor]), Iruka Umino (academy sensei), Anko Mitarashi (Genin sensei)

Friends - Tenten, Rock Lee, Neji Hyuga, Naruto Uzumaki, Sakura Haruno, Ino Yamanaka, Hinata Hyuga, Akua Koizumi, Kaori Yumeno

Best Friend(s) - Tenten, Neji Hyuga (becomes her significant other in Shippuden and onwards), Akua Koizumi, Kaori Yumeno

Enemies - Akatsuki Organization, Orochimaru, Hyuga Elder(s) (to an extent), Osaka Elder(s) (to an extent), Kabuto Yakushi

Acquaintances - Kiba Inuzuka, Akamaru, Shino Aburame, Shikamaru Nara, Choji Akamichi, Kakashi Hatake, Might Guy, Kurenai Yuhi, Asuma Sarutobi, Tsunade, Jiraiya, Hiruzen Sarutobi, Gaara, Temari, Kankuro, Sai Yamanaka, Hanabi Hyuga, Sasuke Uchiha, Hiashi Hyuga

*~*~*

OTHER AND FANDOM SPECIFICS (Naruto)

Occupation - Leaf Shinobi (Ninja, Kunoichi)

Rank - Genin (Part 1), Jonin (Shippuden, The Last, Blank Period)

Chakra Nature - Fire

Kekkei Genkai - Osaka Shapeshifting

Affiliations - Hinokoku (Land of Fire), Konohagakure (Village Hidden in the Leaves), Allied Shinobi Forces (2nd Division), Team Anko, Osaka Clan

Other Names/Nicknames/Aliases - Chihiro Hyuga, She-Wolf of the Leaf

Blood Type - A+

Favorite Food - Katsudon Curry, red bean paste, barbecue meat

Least Favorite Food - Dark greens, super spicy food

Hobbies - Taking walks, origami

*~*~*

Brief Description:

Chihiro has black hair, and she keeps it long and fluffy as per tradition in her clan. She has pale skin and blue eyes.

She comes from an ancient shinobi clan, whose Kekkei Genkai allows them to fully transform into animals as well as call upon local wildlife for assistance (usually for recon and spying; combat not too often). According to clan legend, their founder was a wolf god, so the wolf is often used as a symbol of the clan; they also have close relations to a wolf pack in the mountains who say that their founder was the same god. Women are traditionally the leaders of the clan (it’s not a requirement but that’s kinda just how the chips fall in most generations).

Chihiro has Fire Chakra nature, which is common in her clan. Will definitely fight and win. Does not take failure lightly. Her bite is way worse than her bark for sure. Doesn’t like strangers (she’ll default to high formalities with them), but loves her friends dearly. Met Neji during their academy days, and became best friends with Tenten after meeting her when they became genin.

#Chihiro Osaka #Osaka Chihiro #chihiro #osaka #naruto oc

[lusifernocturne]

The Lazy Bowl tavern and inn

A smaller building with three floors; one for the tavern, two for the guest rooms(4 small single rooms[5sp], 2 small rooms with double beds[1gp], and 4 moderate rooms with 2 double beds[8cp]). The innkeeper lives in a moderate room on the first floor. The food is made with local produce, spices, and meat.

Innkeeper: Pyre(earth genesi woman)

Menu (or average price of a room/meal): Fish stew(10cp), Buckwheat Porridge(3 cp), Mug of Cider (3 cp), Stewed Pork and Mushrooms with a Tankard of Cider (7 cp), Boiled Mutton and Rye Bread with a Tankard of Beer (9 cp), Boiled Eggs and Dried Beetroot with Tankard of Bitter (11 cp), Tankard of any drinks on the menu(2cp), Fresh salad and Boiled Mutton(2sp), Fresh salad(12cp), Tea(2cp), coffee(2cp), sweet rolls (4 for 7cp), crab cakes(2 good sized for 5cp), and a dish of the day.

Dish of the day by day of the week-

Monday: Atolla sea chili; made with crabmeat, shrimp, and sea scallops, tomatoes, celery, corn, green onions, kidney beans, and colorful bell peppers. It's a very spicy dish with a hint of sweetness at the end. It's served with sweet rolls and a drink of your choice.(5sp)

Tuesday: Grilled bass or trout and mixed vegetables(made up of mushrooms, beets, yellow squash, brussels sprouts, and asparagus). Served with either Rye Bread or a side salad and a drink of your choice.(10cp)

Wednesday: Fish of the day(up to you) with garlic sauce and noodles. Served with mixed fruit(also up to you) and a drink of your choice.(6cp)

Thursday: Fish and chips or Rum-Glazed Shrimp, batter scraps , and rye bread and butter. Served with a drink of your choice, and if wanted lemon wedges and/or a sauce(Tartare, Salt and vinegar, or curry). (3sp)

Friday: Baked Salmon with lemon and garlic, cabbage and rutabaga Slaw, and mixed berry salad. Server with rolls and a drink of your choice.(3sp)

Saturday: Beef stir-fry made with bell peppers, snap peas, carrots, water chestnuts, and green onions. It has a delicious scent and taste combination.  Served with a drink of your choice and either sweet rolls or crab cakes.(5sp)

Sunday: 1. Garlicky Lemon Mahi Mahi, seared scallops, ruby red beet & apple salad, and baked potato. Served with a drink of your choice and either sweet rolls or rye bread & butter.(8sp)

2. Seafood Jambalaya made with shrimp, two buttermilk cornbread muffins, collard greens, and corn on the cob. Served with a drink of your choice and either crab balls, hush puppies, or rolls.(6sp)

Rumors: Small jobs, gnoll attacks, places that may need help, crime, and local gossip.

#tavern #City of Atolla #dungeons and dragons #dnd worldbuilding #world building #dnd tavern #dnd food #dnd drink #Pyre DnD #dnd homebrew #homebrew #The Lazy Bowl tavern and inn

[morethansalad]

@/thankful2plants on Instagram

A raw Whole Food Plant-Based salad:

🌿 STARCH RICH: plantain, sweet corn [to make an almost raw salad, we can steam or bake sweet potatoes in their whole form, with their skin, then dice them - sweet potatoes are tasty, nutrition-rich and satiating]

🌿 LEAFY GREENS: [in copious amounts; the more the better] red lettuce, romaine lettuce, radicchio, radish greens [some leafy greens are under the other veggies in the pic; "Leafy Greens are the Best Veggies!" -- Dr Greger]

🌿 BEANS, PEAS & LEGUMES: none [to make an almost-raw salad, we can add boiled or salt-free canned beans. Eden Organics is a great brand].

🌿 RAINBOW VEGGIES: tomato, cucumber, ridge gourd, ivy gourd, sweet onion, jalapeno.

🌿 FRUIT & BERRIES: red grapes, rambutan, barberries, sumac (dried sumac berries) ["Berries are the Best Fruits!" -- Dr Greger]

🌿 FRESH HERBS: basil, parsley, perilla leaves, cilantro, curry leaves, tarragon [fresh herbs are more aromatic & flavorful than dried herbs]

🌿 MISC: sesame seeds, dried methi leaves, dulse flakes, 5-spice mix, lemon-pepper seasoning, Chef AJ's spicy bean soup mix, Pancha Phoron 5-spice mixture, lemon.

"We should eat Fruits & Veggies as if our Lives Depend on Them because They Do!" -- Dr Greger

#raw vegan #vegan #buddha bowl #salad #lunch #dinner #radicchio #lettuce #radish greens #plantain #corn #sweet potatoes #beans #tomatoes #cucumber #ridge gourd #chinese okra #luffa #onion #jalapeño #ivy gourd #grapes #rambutan #barberries #sumac #basil #parsley #cilantro #curry leaves #tarragon

[thevegans]

Madras curried vegetables with brown rice.

How to Make Madras Curry Vegetables with Brown Rice.

Introduction

Curry is a popular dish all around the world. Its origins can be traced back to the Indian subcontinent, where it is a staple food in many households. There are many varieties of curry, each with its unique blend of spices and ingredients. Madras curry is a spicy and flavorful dish that originates from the southern part of India. In this recipe, we will show you how to make Madras curry vegetables using green bell pepper, red onion, red bell pepper, sweetcorn, peas, and green beans with brown rice.

Cooking a curry from scratch can seem intimidating, but it is actually quite easy. With a few simple steps, you can create a delicious and healthy meal that your whole family will love. This recipe is perfect for those who are looking for a vegetarian or vegan option that is both healthy and flavorful.

So, let's get started!

Ingredients

To make Madras curry vegetables with brown rice, you will need the following ingredients:

• 1 green bell pepper, sliced

• 1 red onion, sliced

• 1 red bell pepper, sliced

• 1 cup of sweetcorn

• 1 cup of frozen peas

• 1 cup of green beans

• 1 cup of brown rice

• 2 tablespoons of Madras curry powder

• 2 tablespoons of olive oil

• 1 teaspoon of salt

• 1 teaspoon of black pepper

• 2 cups of water

• 1 can of coconut milk

Section 1: Cooking the Rice

The first step in making Madras curry vegetables with brown rice is to cook the rice. Brown rice is a great option because it is high in fiber and nutrients. To cook the rice, follow these simple steps:

1. Rinse the rice in cold water to remove any excess starch.

2. In a medium-sized pot, bring 2 cups of water to a boil.

3. Add the rice to the boiling water and stir.

4. Reduce the heat to low, cover the pot, and let the rice simmer for 40-45 minutes.

5. Once the rice is cooked, remove it from the heat and let it sit for 5 minutes before fluffing it with a fork.

While the rice is cooking, you can start preparing the vegetables.

Section 2: Preparing the Vegetables

Madras curry vegetables are made with a variety of colorful and nutritious vegetables. Here's how to prepare them:

1. Wash and slice the green bell pepper, red onion, and red bell pepper into thin strips.

2. Heat the olive oil in a large pan over medium heat.

3. Add the sliced vegetables to the pan and sauté for 5-7 minutes until they are tender.

4. Add the sweetcorn, peas, and green beans to the pan and stir well.

5. Sprinkle the Madras curry powder, salt, and black pepper over the vegetables and stir to combine.

6. Reduce the heat to low and let the vegetables simmer for 5-10 minutes until they are fully cooked.

7. Add the can of coconut milk to the pan and stir well.

8. Let the curry simmer for an additional 5 minutes until the sauce has thickened.Once the vegetables are fully cooked and the sauce has thickened, your Madras curry vegetables are ready to serve.

Section 3: Serving the Dish

Madras curry vegetables with brown rice is a complete and healthy meal that is perfect for lunch or dinner. To serve the dish, simply spoon the vegetables and sauce over a bed of brown rice. You can garnish the dish with fresh cilantro, chopped nuts, or shredded coconut for added flavor and texture.

This dish is also great for meal prep as it can be stored in the fridge for up to 4 days. Simply reheat the curry and rice in the microwave or on the stove for a quick and easy meal.

Madras curry vegetables with brown rice is a delicious and healthy meal that is easy to make and perfect for vegetarians and vegans. With a blend of flavorful spices and nutritious vegetables, this dish is sure to satisfy your taste buds and keep you feeling full and satisfied. So, the next time you're looking for a healthy and flavorful meal, give this recipe a try!

#vegan #food #food pics #plant based #meat free #vegan diet #vegancommunity #what vegans eat #foodpics #foodie #curry recipes #madras #rice #what vegans cook #veganrecipes #vegan recipes

[sustenance-soon]

2024 recipes

my goal is to! cook 52 new recipes in 2024! here is a running list of possibilities.

winter:

moroccan vegetable tagine stew (recipetin eats)

✅ sheet pan nachoes with queso (gimme some oven)

aloo chaat two ways, add chickpeas! (bon appetit, indian healthy recipes)

✅ japanese tomato curry (just one cookbook)

fujian fried rice (woks of life)

✅ weeknight enchiladas (budget bytes)

✅ leek and potato soup (ch7 author's notes of alchemyalice's a steady grip, the tumblr post that started it all, use some spinach!)

✅ single chocolate chip cookie (dessert for two)

✅ sweet red bean soup (woks of life)

✅ spinach smoothie (the natural nurturer / ruby)

✅ shandong fish and pork dumplings (woks of life)

✅ vegetable biryani with leftover basmati rice (raaazzz food love)

spring:

yotam ottolengi's green pancakes (bon appetit)

红油抄手 (woks of life, just buy chili oil lol)

japchae (my korean kitchen)

butter chicken (random youtube person)

these four sandwiches (youtube)

summer:

yotam ottolengi's very full roasted veg tart (the bitten word)

spicy spring roll cold noodles (momofuku)

yotam ottolegi's soba noodle w/ eggplant and mango (the happy foodie)

peach or berry galette (kitchn)

cucumber green pear smoothie (isha)

tuna tomato cold somen (just one cookbook)

frozen orange shaved ice (youtube but look up a couple more maybe)

fall:

ginger scallion shrimp with crispy coconut rice (momofuku)

november cakes from scorpio races (maggie stiefvater)

brock's cream stew (tumblr)

anytime:

korean toast (my korean kitchen)

gamja jorim, korean braised potatoes (my korean kitchen)

edible water/juice jelly drops (tumblr)

cauliflower dal (feasting at home)

red lentil wraps, eat w/?? yogurt / leftover chutney (six hungry feet, from Tor)

bombay burritos / frankies (feasting at home)

lemon blueberry yogurt cake, use frozen bluebs (recipe tin eats)

tomato rice (sunny: core tomato; salt/oil water; rice cooker)

boba from scratch from this book dk reviewed

gochujang stir fry sauce (tumblr, use on leftovers)

muffins?? (tumblr)

ratatouille

beef in pita (various)

#52 recipes 2024

[welcometololaland]

hi lola!!!!!! hope you’re having a wonderful saturday <3 id like to know your top 3 favorite meals to eat

hey britt!!! thanks for the ask! I hope your weekend is going well 💜

hmm top 3 meals:

1. green tea tofu bao buns and southside curry (with tofu) from ho chi mama, melbourne.

2. lord of the fries spicy burger and chunky fries with french canadian sauce when I'm catastrophically hungover or need a feel good, junk food dinner.

3. a really good vegetarian laksa.

honourable mentions: the agadashi tofu from the japanese place around the corner from me, anything from maha restaurant, melbourne and sweet potato and black bean tacos.

what are yours!?

#sleepover saturday #melbourne food recs #lolaland answers #britt tag #alltheprettyplaces