#sweet chili sauce for the fries <3

[calico-kiwi]

CUP NUTS!! :D

#kiwi shares their thoughts #i LOVE my grandma’s cup nuts #she hasn’t made them in forever tho #so she’s over rn and we’re making them for Easter! #i’m not particularly religious but i absolutely love Easter #because we always have a big family party and a huge egg hunt and games and so much good food #bc we’re Filipino and our family is HUGE and every family party is always a potluck #AUNTIE’S SPAGHETTI HELL YEAH #AND KUYA J IS PROBABLY GONNA BRING HIS AMAZING CHOCOLATE CHIP COOKIES #AND MY PAPA (grandpa) IS GONNA BBQ #I LOVE HIS BBQ #AND MY DADS DOING FRIED RICE AND TRI TIP #AND IM SO EXCITED #AND LUMPIA #I LOVE LUMPIA #LUMPIA W SWEET CHILI SAUCE #YES #easter <3

[byeolgirl]

A PROGRAM OF A HEALTHY DIET

(with idea)

- inspired by Korean idols !

By: ★﹕byeolgιrᥣ﹒

"Take care of yourself, That's the priority, You can only recieve love if you love yourself, I hope you think of yourself as a priority, Then people around you will love you"

- Jang Wonyoung

Breakfast:

1. Overnight oats with almond milk, chia seeds, sliced banana, and a drizzle of honey.

2. Whole grain cereal with skim milk, topped with mixed berries and a sprinkle of flaxseeds.

3. Veggie omelette made with bell peppers, onions, and mushrooms, served with whole grain toast.

4. Smoothie bowl with blended spinach, frozen mixed berries, Greek yogurt, and a handful of granola.

Mid-Morning Snack:

1. Sliced cucumber and cherry tomatoes with hummus.

2. Rice cakes with avocado mash and a sprinkle of black pepper.

3. Cottage cheese with sliced strawberries and a drizzle of balsamic glaze.

4. Whole grain crackers with tuna salad (made with Greek yogurt instead of mayo) and cucumber slices.

Lunch:

1. Quinoa salad with diced mango, black beans, diced bell peppers, and a lime vinaigrette dressing.

2. Whole wheat wrap filled with grilled chicken, lettuce, tomato, avocado, and mustard.

3. Lentil soup with a side of mixed greens salad and a whole grain roll.

4. Brown rice bowl with stir-fried tofu, broccoli, carrots, and a teriyaki sauce.

Afternoon Snack:

1. Sliced apple with a spread of almond butter and a sprinkle of cinnamon.

2. Edamame beans sprinkled with sea salt.

3. Greek yogurt parfait with layers of granola, mixed berries, and a drizzle of honey.

4. Air-popped popcorn seasoned with nutritional yeast and smoked paprika.

Dinner:

1. Grilled shrimp skewers with quinoa pilaf and roasted Brussels sprouts.

2. Baked cod fillet with roasted sweet potatoes and steamed green beans.

3. Turkey chili served over baked sweet potatoes and topped with diced avocado.

4. Whole wheat pasta with marinara sauce, lean ground turkey, and sautéed spinach.

Evening Snack (optional):

1. Sliced pear with a sprinkle of cinnamon and a few squares of dark chocolate.

2. Celery sticks filled with almond butter and topped with raisins.

3. A small handful of mixed nuts (such as almonds, cashews, and pistachios).

4. Herbal tea with a squeeze of lemon and a small piece of cheese.

These meal ideas offer a variety of nutrients while keeping the overall calorie intake in check for a healthy and balanced diet.

#becoming that girl #glow up #wonyoungism #wonyoung #dream life #it girl #creator of my reality #divine feminine #it girl affirmations #love affirmations #weight loss diet #hacks #dream girl tips #stardiary #love yourself #photography #mental health

[najia-cooks]

[ID: First image is a thin crèpe topped with ground 'meat,' herbs, and tomato, and garnished with lemon. Second image is a close-up of the same crèpe with a thick red sauce drizzledover it. End ID

𑐔𑐟𑐵𑑄𑐩𑐬𑐶 / चतांमरि / Chatamari (Newari rice crèpe)

𑐔𑐟𑐵𑑄𑐩𑐬𑐶 / चतांमरि (chatā̃mari), sometimes called "Newari pizza," are rice crèpes made plain or with a savory topping. Chatamari are a popular festival food among the indigenous 𑐣𑐾𑐰𑐵𑑅 / नेवा: (Naivāḥ / Newa) people, most of whom live in the 𑐣𑐾𑐥𑐵𑑅 𑐐𑐵𑑅 / नेपाः गाः (Naipāḥ gāḥ / Nepa Valley) in central Nepal. [1] They are regarded as a near-compulsory addition to the table for holidays including 𑐴𑑂𑐩𑐥𑐸𑐖𑐵 / म्ह पूजा (mha pūjā) and 𑐡𑐶𑐐𑐸 𑐥𑐹𑐖𑐵 / दिगु पूजा (digu pūjā), when they are served as snacks and appetizers.

A chatamari consists of a thin, fried crèpe, fluffy on the inside and crispy around the edges, and an optional juicy, well-spiced topping. Common toppings are vegetable (with black-eyed peas, potato, and/or soy chunks); meat (with minced chicken or buffalo and tomato); a cracked egg; or some combination thereof. Ginger, garlic, red onion, cumin, turmeric, and sometimes red chili powder and coriander add bite and aroma. To cook chatamari, a thin layer of batter is spread on a tawa, and the batter is topped; the whole is then covered with a clay conical lid and left to steam.

This recipe is for a 𑐎𑐷𑐩𑐵 / कीमा (kīmā; minced meat)​ chatamari with potato, but you can try replacing the meat substitute with cooked black-eyed peas, replacing the potato with more meat, or replacing the meat and potato with vegetables of your choice (try green peas, julienned carrots, and green onion)—the basic format of this dish is highly customizable.

The Nepali language is increasingly the language of broadcast, education, and even the home, to the detriment of other languages including the Newa language Nepal Bhasa (𑐣𑐾𑐰𑐵𑑅 𑐨𑐵𑐫𑑂‎ / नेवा: भाय्, nevāḥ bhāy). Scripts historically used to write Nepal Bhasa and Sanskrit have been almost entirely replaced with Devanagari. 𑐥𑑂𑐬𑐔𑐮𑐶𑐟 / प्रचलित (prachalit; lit. "common") was the script used by literate Newa until it began to decline at the turn of the 20th century; the 1960s governmental policy of सांस्कृतिक एकता (Nepali: sā̃skr̥tik ektā; cultural unity) further marginalized it.

Revival efforts have begun, which claim Prachalit (and the ornamental script Ranjana, also used to write Nepal Bhasa and Sanskrit) as parts of Newa identity, and seek to teach them at fairs and in workshops. A process of "ethnicity-building" and identity formation within Nepal, including pushes to use students' mother tongues as the language of instruction (with Devanagari as a "common" script) and to use minoritized languages in television and radio broadcast, have been ongoing since the 1990s.

[1] Terminology is given in Nepal Bhasa unless otherwise specified, in Prachalit followed by Devanagari script. "𑐔𑐟𑐵𑑄𑐩𑐬𑐶," "𑐡𑐶𑐐𑐸 𑐥𑐹𑐖𑐵," and "𑐎𑐷𑐩𑐵" are my transliterations from Devanagari into Prachalit. Latin transliteration is ISO 15919 standard except: "च" ([t͡ʃə]) is rendered "cha" and not "ca." Where two Latin phrases are given, the first is ISO from Devanagari, and the second is the typical English-language spelling or phrase.

Recipe under the cut!

Patreon | Paypal | Venmo

Ingredients

Makes 4 large.

For the topping:

3/4 cup (74g) textured vegetable protein + 1/2 cup (118mL) broth

Or 1 1/2 cup ground beef substitute of choice

1 russet potato (200g) (optional)

2 roma tomatoes, minced or thinly sliced

1 small red onion, minced or thinly sliced

1 green chili, diced or thinly sliced

1/2-inch chunk (5g) ginger, peeled and grated or pounded

2 cloves garlic, grated or pounded

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp red chili powder (substitute sweet paprika to reduce spice level)

1 tsp meat masala (optional)

2 Tbsp neutral oil (if not including 'egg')

Cilantro, to top

For the egg (optional):

2 Tbsp yellow mung flour or chickpea flour (besan)

1/4 cup coconut milk

1 tsp kala namak (black salt)

You may also use any other egg substitute. This one is inspired by Vietnamese bánh xèo. The coconut milk provides binding and fat; the final topping will not taste of coconut. You may replace it with any neutral oil.

For the batter:

1 1/2 cup (240g) white rice flour

About 1 1/2 cup (350 mL) cool water

Mustard oil, to fry

The chatamari in the photo is served with achar.

Instructions

For the batter:

1. Measure flour into a bowl. Pour in water slowly while whisking until a smooth, pourable batter (the consistency of crèpe batter) forms. Set aside to rest while making the filling.

For the filling:

1. Peel and cube potato, then boil until soft. Mash thoroughly with a bean masher or fork.

2. Hydrate TVP in broth or stock (I used water with 1/2 tsp vegetarian beef stock concentrate) for 10 minutes.

3. Mix potato, minced tomatoes and onion, ground 'meat', spices, and 'egg' together in a large mixing bowl until well-combined.

To assemble:

1. Heat a large tawa, comal, or nonstick skillet on medium. Fill a ladle with 100 mL (a bit less than 1/2 cup) of batter, and pour it into the center of the skillet; it should become round on its own. Thin it out a bit with the bottom of the ladle.

2. Cover the top of the batter with the topping, leaving a bit of space on the edge. Optionally, add about 2 tsp of oil around the edges of the chatamari to crisp.

3. Lower the heat to low and cover. Cook for 7 minutes. Remove chatamari onto a plate.

If the rice pancake cracks, your batter is too thin; try resting it, uncovered, for 5-10 minutes, then stirring it and trying again.

4. Raise heat to medium for a minute. Add another ladle of batter, top the chatamari, add oil, lower the heat and cover to cook as before. Repeat until batter or filling runs out.

#Nepali #Newari #vegan food #vegan recipes #gluten free

[oni28]

Zoomers Delivery Plus_22.08.05

Custom Food Delivery Mod

※ Need Recipe Pack Mod Latest Version (22.08.05 version) ※

**Please delete the previous version and download the latest version**

★ ABOUT THE MOD ★

This Mod is updated every month.

And is not an override file. It can be used with EA 'Zoomers Delivery Service' and is compatible with other delivery mods.

Recipes included in this mod are only available in this mod and cannot be cooked. But you can sell these recipes at the restaurant.

★ Delivery Store List ★

1. Kokio Fried Chicken Store

2. Chinese Simsim Delivery

3. Simtteok Delivery

4. (New Food Delivery Store) Sulsul Burger

Menu List

Beef Burger : Lactose Free. It's an original burger with lettuce, tomatoes, pickles, and beef patties.

Hawaiian Burger : Lactose Free. It's a beef burger with grilled pineapple.

Shrimp Burger : Lactose Free. It's a burger with minced shrimp fried patty and tartar sauce.

Chicken Burger : Lactose Free. It's a burger with fried chicken patty and sweet chili sauce.

Vegan Burger : Vegetarian safe, lactose free. It's a vegan burger with patties made by beans.

[Language]

Korean (by_oni)

English (by_oni)

📌T.O.U

-Don’t re-upload

(Latest patch compatible)

👩‍👩‍👧‍👦 Public Released on August 25th, 2022 (KST)

DL(Patreon)

#sims4 #sims4cc #sims4mm #sims4mod #sims4food #sims4foodmod #sims4customfood #sims4customfoodmod #s4 #s4cc #s4mm #s4mod #s4food #s4foodmod #s4customfood #s4customfoodmod #ts4 #ts4cc #ts4mm #ts4mod #ts4foodmod #ts4food #ts4customfood #ts4customfoodmod #심즈4 #심즈4cc

[thebleedingwoodland]

TS3 - Indonesian Food - Nasi Ikan Jimbaran

D E C O R A T I O N

Nasi Ikan Jimbaran, on this menu featuring ikan kembung, which is grilled Rastrelliger mackerel with sambal matah and rice. Jimbaran is name of popular beach in Kuta Selatan, Bali, Indonesia, as place to eat with romantic settings.  

Bali is name of island and province of Indonesia, located in Southeast Asia. 

This Nasi Ikan Jimbaran consists of:

Ikan Kembung Bakar -->  Grilled Rastrelliger mackerel

Bawang Merah  --> Red onion

Bawang Goreng --> Crispy fried onion

Nasi  --> Rice

Plecing Kangkung --> Stir-fried water spinach with plecing sambal made from shrimp paste, chili, lime and peanuts 

Sambal Kecap Cabe Rawit --> Green Cayenne Chili in Sweet Soy Sauce

Sambal Embe --> Red Cayenne chili with shrimp paste sauce from Bali province 

Sambal Matah   --> Red onion, red Cayenne chili with shrimp paste condiment from Bali province

----------------------------------------------------------------------------

2 presets:

1 Recolourable: 3 Sambal rectangle plate. Dish plate is un-recolourable.   

2 Recolourable : Dish plate and 3 sambal rectangle plate

Price: §5   Poly Count: 2,183

---------------------------------------------------------------------------

Mesh by Me.

Base Game compatible. No Expansion Pack needed.

Do not reupload/make profit/link to adf.ly or donation, no sims3planet, no simsdom.

Can be found in “Decor> All“ category

Map credit by emadeus.deviantart.com

----------------------------------------------------------------------------

[ Download ]

For more Indonesian Food CC you can visit and download 

Nasi Goreng, Rendang, Sate

Bakul Nasi, Sepiring Nasi, Tahu & Tempe, Sambal, Ayam Penyet, Nasi Timbel, Gulai Ayam, Rendang Kalio, Nasi Padang, Rawon, Soto Ayam, Soto Betawi  

Indomie®  Goreng, Kuah & Packaging

#the sims #the sims 3 #ts3 #ts3 cc #ts3 cc download #ts3 food #ts3 food deco #ts3 dining #ts3 island paradise #ts3 indonesian #ts3 asian #ts3 southeast asian #ts3 grilled fish #thebleedingwoodland #ts3 bali #nasi ikan jimbaran #ikan kembung #sambal matah #plecing kangkung #tumblrts3cc

[cordeliaflyte]

hi ari <3 what is your signature scent & dish?

hi ash! my signature scent is jardin exclusif by mancera, notes below. all the comments say it's ostentatious and unsuitable for daily use, but i get so many compliments when i wear it i literally get stopped on the street by men and women alike

my signature dish are gnocchi or udon noodles in a korean-inspired sauce. super quick and simple.

fry any combination of these vegetables:

onions

any kind of sweet red pepper

shredded carrot

shredded cabbage of choice

tender-stem broccoli

sugar snaps

chili peppers

add:

soy sauce or tamari

gochujang (korean red chili paste)

peanut/almond butter and/or tahini

coconut milk

lemon or lime juice

spinach*

add drained + cooked noodles/gnocchi + your choice of protein (braised tempeh, tofu, or edamame if you're lazy works well). optionally top with

fresh coriander

toasted sesame seeds

crispy fried onions

*optional. add this now and not with the other vegetables because you want it to cook for 2 minutes max.

also i want to hear yours!

#answered

[fritesandfries]

Meat Circle 肉圓

肉圓 (or "bawan") is a Taiwanese street food that can be translated as “meat circle.” It’s a savory meat filled meatball encased in a sweet potato starch shell. Traditionally steamed, you can also find them fried and pan fried. It's also a sticky pain in the ass to make sometimes. I worked on this shortcut version, that's a little less of a sticky mess.

A note about Taiwanese chili sauce, the one ingredient that really makes this dish. It has the consistency of ketchup, but it's equally sweet and spicy. Imagine trying to slap together ketchup, sweet chili sauce (the orangish-kind that looks kind of clear) and chili pepper flakes. It's kind of like that.

For about 6 meat circles, around 6 servings:

Filling:

10 ounces pork belly

1/2 c. chopped shiitake mushrooms

2 tbsp. soy sauce

1 5-oz can bamboo shoots

1 tbsp. shallot sauce

1 tsp. five spice powder

1/4 tsp. ground white pepper

Dough:

1/2 c. rice flour

1 1/2 c. sweet potato flour

1/3 c. cold water

1 2/3 c. boiling water

Vegetable or canola oil

Toppings:

Cilantro

Garlic paste

Soy sauce

Taiwanese chili sauce (link here, with a referral code included)

Cut pork into small dices. In a nonstick frying pan, saute the pork until the outside is browned.

Drain the canned bamboo shoots. Chop bamboo shoots into pieces smaller than the pork. Add the remaining ingredients for the filling. Stir in the pork. Refrigerate for at least 1-2 hours.

In a saucepan, add cold water to rice flour; stir until it turns milky. Pour boiling water into the rice milk. Turn the stove on medium-high heat and stir constantly until it becomes pasty. Let it cool completely, the dough should start to look more glue-like. Add sweet potato flour. Stir until well incorporated and smooth.

Grease rice bowls or a similarly sized mini pie-pan with vegetable or canola oil. Spread a layer of the pasty dough, about, 1/2 centimeters thick, and add a small mound of the filling.

Cover the filling with the pasty dough. Steam for 20-30 minutes until it is translucent. Let it cool before removing it from the mold.

Top with desired amount of toppings before serving. My advice is to use a few sprigs of cilantro leaves, 1/2 teaspoon of garlic paste, about 1 tablespoon of soy sauce, and generous amount of chili sauce.

#taiwanese food #cooking #recipe #food #asian recipes

[amaltheas-anguish]

sharing some of grandma's recipes 🩷 she's OUR grandma now. she tends to give simple recipes for easy bases - add whatever you'd like to them!

recipes:

- chicken noodle soup

- chicken salsa soup

- sweet potato curry

- gumbo

- how to make rice

- homemade bread. peasant, flat, and fried

CHICKEN NOODLE SOUP

- buy roasted chicken. place in pot with water filled about halfway up chicken. leave to boil for 40min-hour [good for walking away and doing things. boiling it makes it super easy to get the bones out. you can also just pick the meat you want off if you're in a hurry)

- pick out bones / add boneless meat to pot with water or broth from store (as much broth as you want)

- 1tb bouillon, bay leaf [i double this for stronger flavor]

- any seasonings you want. my personal favs are creole or yellow curry. parsley is delicious as well and discourages bad breath >:]

- veggies: sliced carrots, celery, chopped onions

- bring to a boil for cooking then turn down heat, leave for 10 min

- noodles! any that you want. grandma's favorite are egg noodles. cook until noodles are desired texture

great granny made this for my gma served on top of mashed potatoes

makes multiple servings! good for easy leftovers

CHICKEN SALSA SOUP

- saute / fry chopped onion in butter. add 1 pint water and 1.5 cup salsa

- 1 tsp cumin, 1 tsp chili powder, 1-2 tb bouillon, as much garlic as you want (i personally double this)

- when it starts boiling add 1-2 cups of corn (canned or frozen)

- add bite sized chicken. i always buy my chicken precooked bc i have anxiety about it LOL. cook for 5 minutes longer

serve with sour cream, chips, and cheese

SWEET POTATO CURRY

- fry 1 chopped onion and 1 chopped sweet potato together with butter

- add a little water (don't fully cover food) and cover to steam about 10 minutes

- buy bottle of red or green curry sauce. 3 tbs. or about half the bottle. curry paste or powder also works! use same amount and adjust as desired

- add 1 cup of water with 2 tsp bouillon

- i personally add some cooked shredded chicken and a bit of creole seasoning and parsley. not called for in recipe

- add coconut milk once potatos are fully cooked and soft

- low heat until desired temperature

served with rice and flat bread

COOPER FAMILY GUMBO

cook in a big pot

- 1 bag frozen okra. chopped or chop yourself. fry with small amount of oil until it stops being stringy. takes about 10 min depending on amount. add to pot after

- add chopped: onion, green pepper, celery (1 onion, 1 big pepper, 2 celery for base recipe. i do some spicy peppers as well. add more as desired)

- 1 24-32oz can of diced tomatoes

- 2tbs bouillion (i use veggie bouillion, meat kinds are good too) (grandma uses this for an easy roux replacement) (roux recipe: butter and flour in low to medium heated pan. mix until golden brown. add creole seasoning)

- about 1 qts of water (i personally love broth so i just fill until im satisfied) (i will also use 3 32oz containers of broth instead of water for flavor)

- season with parsley, 2 bay leaves, plenty of tonys creole seasoning (i also add curry powder, onion powder, garlic powder, and lemon black pepper) (creole is main soup seasoning for gumbo) (the brand is just Cooper Family preference)

- once veggies are soft add bite sized cooked chicken, sausage, shrimp (i don't usually include shrimp bc of texture. i use a cooked chicken from the store and just tear it up so it's stringy. creole or beef sausage is my favorite) (i recently found some dried shrimp at my store and added that, good replacement for texture issues)

serve over rice with bread. best breads are garlic french bread or flat bread. normal bread slices also work just fine

creole is a little spicy, so taste test for desired amount as you're adding

FOR RICE IF YOU DONT HAVE RICE COOKER:

- add 1 cup rice or more

- WASH! rinse rice in water, mix with hands, and drain multiple times until water is no longer milky colored (doesn't have to be 100% clear)

- fill water until it's a little above the rice. measure with finger, i usually do a little under the first knuckle

- cover pot and leave to cook on medium heat. if it starts to boil, immediately turn down heat to low.

- once all water is evaporated, add butter and salt! serve with whatever you'd like

for YELLOW rice add 1-2 tb butter and 1 tsp turmeric, throw in some fried onions if you're feeling fancy!

grandma liked adding 1-2 tb of ketchup and fried onions to plain cooked rice. said it gave it a great reddish color LMAO

HOMEMADE BREADS

PEASANT BREAD BASE RECIPE

- 2 cups of warm water

      - for rosemary bread add crushed rosemary at this part

      - add any seasonings you want or leave plain! either way is delicious

- 1 tbs yeast, 2 tbs sugar, 2 tbs salt

let rest until yeast is activated (looks sticky/foamy/expanded)

- add up to 4 cups of flour. mix each cup in as you pour, the dough will be sticky and can be mixed with a fork

- cover with cloth and leave it to rise. will double in size. i usually walked away to leave it for an hour, im not sure if it actually takes that long tho lmao

- preheat oven to 375

- get your baking bread bowl or pan and butter VERY well to prevent the dough from sticking. i tend to cover the dough and pan in butter. if you don't have an oven bread pan or whatever it's called (my gma called it a cereal bowl i DONT think that's correct hahahah), then a flat pan will work just fine! bowl is just for shape. gma divides bread into 2 loafs, i divide into rolls or flatten it for flatbread!

- cover again in rag and let dough rise a 2nd time before placing in oven

loaves take about 20 minutes, but just bake until bread is a golden brown :] grandma likes adding sesame seeds before putting bread in oven

recipe works for pretty much anything! pizza dough, loafs, rolls, flatbread

FLATBREAD

- follow peasant bread recipe up until the 1st rise of the dough

- butter or spray cookie sheet with oil, spread dough thin

- brush top with melted butter, sesame seeds, parsley, and parmesan cheese

- bake at 325 until golden brown

i personally add some sliced chery tomatoes, rosemary, cheese, and creole seasoning to top bread before placing in the oven. then more cheese directly after pulling it out.

FRY BREAD

- after 1st rise, divide and hand flatten dough into thin circles

- paint with melted butter and let rest for 5-10 minutes

- fill a pan about 1/3rd with oil, high or medium heat while dough is resting in butter

- cook in oil until crispy golden brown

delicious with curry or gumbo!

#<3 #cooking #recipe #recipes #curry #sweet potato curry #chicken noodle soup #chicken salsa soup #gumbo #breaking bad #flatbread #fried bread #kitchen witch #kitchen magick

[angelosearch]

@gardengalwrites is an amazing writer and she is particularly skilled at writing food descriptions that drive me crazy! When I read about the spicy mascarpone sauce in Death Shall be No More (great fic btw!) I HAD to have it. But it didn't exist in real life! What do???

Well, I decided to make it myself.

It is sweet and spicy with a bleu-cheese sauce-like texture that is meant to be served cold. You're supposed to dip super crispy fried chicken in it, as it is in the story. I haven't been able to try it with chicken yet but I HAD to finalize the recipe because I thought it would go really well with the cornbread I was making. (Spoiler Alert: HELL YEAH it was)

Here is the recipe for anyone who is curious:

1/3 cup Mascarpone Cheese 1 tbl sp. Chili Oil 1 tbl sp. Buttermilk* 1/2 tbl sp. Maple Syrup

Just combine all the ingredients in a bowl and you got yourself some Mascarpone's (in-fic restaurant) mascarpone cheese sauce from Death Shall be No More by Garden_Gal! * Or should I say Buttercup? Hehehe...

Bonus on the cornbread shot:

#recipe #fanfiction #ao3

[briarpatch-kids]

You often talk about enjoying vegetables, so I hope you might be able to help me with something. I'm trying to add more veggies into my diet, but I'm not a big fan of raw vegetables so I was wondering if you had suggestions of how to prepare vegetables/dishes that are veggie heavy? So far I've been enjoying roasting broccoli and cauliflower in the oven with some olive oil, salt and pepper.

Also you genuinely seem like a cool, down to earth person. I hope you have a good day/night!

Mixing it in pasta and noodles are awesome!! I like to heat up a big deep frying pan to about a 6 on my range top dial with a little grapeseed oil, then sear some cut up meat and add vegetables to it. Start with the tough veggies first, carrots, celery... summer squash isn't tough, but it has a lot of moisture to release to keep it from being slimy. After a minute or two I add a spoonful or two of Lao Gan Ma chili bean or chili crunch oil I try and use enough that you get the umami flavor without making it spicy.

If I'm making pasta, I've started a pot of water boiling at the same time as I start frying my meat and chopping my vegetables. I add paprika, cumin, whatever herbs I have laying around, worchestershire sauce, and either whatever beer cider or wine we have laying around, or broth. Add the noodles to the water when it boils and start a timer for them. Generally, once the timer has about 3-5 minutes left, I throw a handful of flour I'm and mix it, then whatever delicate vegetables we have laying around, usually tomatoes and peppers, nasturtium leaf, kale... that kind of thing. Drain the pasta when the timer goes off and mix the noodles with the contents of the frying pan. Food time!

If you don't want to do pasta, you can also leave out the broth and crack like 5 or 6 eggs into the pan instead and make a sort of frittata or scramble.

If I'm making noodles, I usually add ginger and garlic to the pan, then the tough vegetables. Then I turn on my kettle and pour it over a bunch of bean threads and let them soften while I add soy sauce, rice wine, and broth to the pan, then add the delicate vegetables, I use baby bok choi here along with the other delicate vegetables I added to pasta. Now I toss the half soft noodles into the pan with the veggies and cook it till the bean threads soak up all the liquid.

Sometimes I serve veggies cooked like this over rice instead of bean threads, then put tofu cooked with a Teriyaki glaze, fried pork belly, or fried eggs on top.

I also put sweet corn in the oven at 425 degrees for 20 minutes, shucked and wrapped in foil with nondairy butter and salt. Sweet potatoes can also be wrapped in foil and cooked at 425 for an hour, I don't like the texture but my husband eats them a lot dipped in sweet chili sauce.

I kind of base my regular weeknight dinners off of whatever veggies we have kicking around the fridge or garden and whatever protein we have. Sometimes it's tofu, sometimes it's polish sausage.

[the-official-account]

Thinking about food that doesn't exist again. Classic shrimp spring rolls with a generous portion of shrimp and the peanut dip kept external in favor of a small amount of raising maybe just 3 carefully placed in each roll for a contrasting sweetness?

Thin rice cakes fried to a crisp and alternated with salmon and crab cake (that actually tastes like crab I hate over seasons crab cake so much. Disappointment every time) sprinkled with black sesame and drizzled with a bright avocado lime sauce? And if you laid out the cakes in a ring you'd have a perfect spot for a tine-steak salsa also seasoned generously with lime, red onion, MAYBE mango, just half of it. Because I could see the sweeter and more savory takes on this being controversial. And it's seasoned with bell paper and chili flakes to keep the actual veg taste sharp and mild while mimicking the burn of jalapeño in a more controlled and consistent way? A mind background hint of ginger and maybe very small pieces of shredded green apple would not be amis. Ah, the platters I would make!

#lush chats #meat hadnt been agreeing with my sensory issues or general vibe lately so ive been dreaming of sushi #....i should go get myself sushi

[najia-cooks]

[ID: A sandwich on a ciabatta roll; a plate of tomato sliced and a glass of mint lemonade are in the background. End ID]

Tofu sandwich with garlic-lemon sauce

A sweet, savory, and well-spiced glaze clinging to fried, crispy tofu. The zest and brightness of garlic-lemon mayonnaise complement the depth of the glaze. A great breakfast sandwich or weekend lunch option when eaten with your choice of bread and toppings.

Recipe under the cut!

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Ingredients:

For the sandwiches:

4 ciabatta rolls, or other bread

Bean sprouts or other greens

For the tofu:

1 block (350g) extra firm tofu

2-3 Tbsp potato starch, or cornstarch

Oil to fry

For the tofu slurry:

2 scallions, sliced (optional)

2 Tbsp toasted sesame oil, or olive oil

2 Tbsp soy sauce

2 Tbsp light soy sauce

1/2 Tbsp light brown sugar

1 tsp sriracha or chili garlic sauce

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Sichuan pepper

Pinch ground fennel

Pinch ground sumac

Pinch ground cubeb pepper (Piper cubeba; kabab chini; كبابة صينى)

Pinch smoked paprika

1 Tbsp cornstarch

Cubeb berries may be found in the spice section of a south Asian grocery store, where they will be labelled "kabab chini." They are sometimes mistaken for allspice, but cubeb berries are smaller and more consistent in size, are darker in color, and have a slightly 'wrinkled' appearance. They have a pungent, camphorous, and sharp aroma. If you don't have any, you may replace them with equal parts black pepper and allspice; or a pinch of ground Indian black cardamom.

For the garlic mayo:

1/4 cup vegan mayonnaise

1 large clove garlic, grated

1 tsp lemon juice

1/4 tsp table salt

1/4 tsp black pepper

Water, if necessary

Instructions:

For the garlic mayo:

1. Mix all ingredients except water in a small mixing bowl. Add water or lemon juice until desired consistency is achieved. Taste and adjust salt and pepper.

For the marinade:

1. Pulverise scallion with salt in a mortar and pestle, and mix with other ingredients; or add all ingredients to a blender and combine.

For the tofu:

1. Drain tofu, wrap in a kitchen towel, and press under a flat, heavy object for 20-30 minutes.

2. If your block of tofu is particularly thick, slice it into two thinner slabs; then halve it widthwise to make four pieces. The tofu in the photo has only been halved widthwise to make two, thicker pieces.

3. Coat tofu in potato starch or cornstarch.

4. Heat 1/2" (1cm) of a neutral oil in a skillet on medium. Fry tofu slices, flipping once, until golden brown and crispy on both sides. Set aside.

5. Heat a large skillet over medium-high heat (or remove the oil from the one you used earlier). Add tofu and marinade and cook, pushing the marinade onto the tofu slices and flipping occasionally, until marinade is clinging to the tofu.

To assemble:

1. Add cooked tofu to sandwiches along with greens, tomatoes, avocado, or sliced onion as desired. Top with garlic mayo.

#vegan recipe #vegan cooking #vegetarian recipes #tofu #green onion #scallions #tomatoes

[zahlibeth]

2023 bingo roundup

new years resolutions don't work for me, but having a bingo card to check every month keeps me thinking about new things. I managed triple bingo this year?! Thoughts about all of them under the cut - may not be of interest to anyone other than me, but it is my blog so

Random other stats books: 17 (+1) most recommended: Project Hail Mary by Andy Weir (sci-fi. man in rocket trying to save earth. best read without further spoilers. enjoy?) most loved: the Rebel Kings MC series by Garrett Leigh which has sent me into full brain rot. queer biker brotherhood - romance and found family and trauma and violence

movies: 21 new favourites: Dungeons & Dragons, Nimona, Red, White and Royal Blue.

tv: 29 different shows, 34 full seasons. 8 partial seasons - some affectionate (actively watching Succession S2, Sons of Anarchy S4), some derogatory (gave up on Picard S3 and Star Trek: Strange New Worlds S1)

Bingo squares A&E visit - read "ER visit". put this one in because up until this year kiddo had found herself in a&e at least once every year. this year? no, husband had a weird heart thing that resolved itself (??? bodies.) and i fucked my wrist by falling over while running with kiddo on her bike, to the point where i needed it x-rayed (it was fine)

appearance change - fucked around with my hair a little, cut it fairly short over the summer, braided it a bit, currently growing it out

redecorated - god so many things. i re-organised the bathroom to be somewhat tidier (and easier to clean!) and also bought a snake plant (she's doing lovely). we finally put up the border in kiddo's room. (she's 5. we bought it 7 years ago. 2016.) and then also bought and put together a bedside table and reading lamp for her. we hung curtain rails and put new blackout curtains in her room (grey) and ours (beautiful bottle green). decluttered half the kitchen and the sides are clean??? and staying tidy??? and then i had a december meltdown and we put together a little bookshelf upstairs to hold puzzles and two giant ones downstairs, ditching the sideboard via facebook marketplace and finally decluttering the living room. we have an ikea trip planned for tomorrow to get a million baskets to organise said bookshelves. also we reorganised the cupboard under the stairs and got a new shelf thing in there, made possible by the clearout i did earlier in the year. and i framed and hung kiddo's amazing penguin on the wall. phew.

new favourite foods - discovered 3 new takeaways that do incredible things + fries. very dangerous. one is colombian street food (loaded sweetcorn dirty fries, tostones), one is straight up fried chicken (spicy fries with hot sauce, cheese sauce and crispy onions), one is asian fusion (chili brisket noodles or hoisin crispy duck fries. plus gyoza). also husband discovered rasperry frangipane tarts at the shop and they are the perfect sweet and sharp deliciousness

happy news - new nephew! the recipient of The Baby Blanket, he is three months old now and the cuddliest delight

good surprise - surprise flowers from husband and kiddo. surprise birthday wishes (and gifts?!) <333 and in reverse I also snuck a needle minder on to husband's cross stitch and pulled together a couple of little surprises for kiddo. i think we're going to do an easter egg scavenger hunt this year.

self knowledge - no big revelations this year, thank fuck (and uhh sorry to those few of you that i might have nudged into revelations of your own.) I DID discover a couple new ways to get a brain reset when needed though

new routines - bread making, skincare, trying to be more organised about cleaning the house, got a little library routine with the kiddo, got interdental brushes back into the teeth routine, kiddo has her own bedtime routine by herself

apologised for a fuck up - yeah i had a couple of these, including one i just. ignored. for a month or so. not proud of that. glad i cleared the air

caught covid - for the first time! kiddo's final gift out of pre-school

got dressed up - kiddo came out with us for dinner on my birthday, that was a lot of fun, glad she's old enough to do this now! couple of other dinners, christmas etc. nothing big. waiting for the day she and i can wear matching dresses to a wedding

new skills - bread making, various knitting techniques (flat, in the round, intarsia, some cabling, pattern drafting, various increases and decreases, colour changing etc), but also: french and dutch braids (mostly on the kiddo, growing my hair out a little more for me) and photoshop giffing just about

survived a bad decision - not sure i have much specific to point to for this one. i fucked up a couple of times and recovered in a couple of ways. i did also figure out how to fix a complete brain meltdown so that helped a lot.

cried - yeah, a bunch of times actually. some fic that destroyed me. some complete emotional and physical exhaustion. and then the time my bastard husband (affectionate) made me sit through "slipping through my fingers" from the mamma mia soundtrack. a song that made me emotional before i had a kid and now d e s t r o y s me. but we were listening to the soundtrack in the car and he didn't skip it so i just sat there in floods of tears until it was over. cathartic

misc favourites - new fandom in Rebel Kings MC <333 and all that goes with that: new characters, new ships, fic that looks into my soul, you know, the usual.

being brave (blank) - left two blank, have decided one of these gets to be filled for being brave - spotted something at work that's ethically and legally dodgy, so had to speak up and get it agreed that we would remove something from a couple of systems so we're not violating anything. I think i railroaded everyone into just agreeing with me by turning up well-informed and determined? I had to re-explain it again recently, but at least people seem inclined to agree.

new friendship - um. this one is hilarious in retrospect? I have made several very lovely tumblr friendships this year but i don't think i initiated a single one? beyond commenting occasionally on posts, I think all of you have messaged me first so. thank you <3. and if you've been in my DMs this absolutely includes you fyi. I also managed to make friends with a couple of different parents at kiddo's school so that's good! not close friends, but at least someone i can talk to at the inevitable events. (and then there's you, who i didn't anticpate at all <333)

bad recipe - actually only one on my list this year? I tried to make potato rosti and it was just ??? burnt and also raw??? so unappealing i never even tried a redo

new craft - well. knitting. not much else to say here!

other thoughts - the fact that i don't have any new tech says something about the brain space I DIDN'T have this year. badly need to upgrade my desktop but i can't face the research right now. my kindle battery is also dying a death but then i have to think about non-amazon alternatives and blah.

don't know if this should get its own square, but i got to meet another discord friend this year and take her for a walk around York city walls, so that was an unexpected delight.

over all it was a much more productive year than i expected, and it's nice to think about the progress i made, especially when a lot of things still suck in a lot of ways and are hard to deal with. trying to carry that energy into 2024 and maybe we can also fix some of the harder things too

(if you read this far i love you. if you just skipped right to the end i still love you. wonder what i should put in the bingo this year)

#zahli 2023 roundup #z

[1000-directions]

hello! i love seeing your spicy peanut noodle every time and they look SO delicious!

would you be comfortable sharing the recipe? it is completely understandable and ok if not! (in that case you can just delete this ask! i know folks are often like, ah actually this is a special recipe to me.)

hi! so this is a special recipe to me because it is @jedusaur's mother's recipe, and eating it makes me feel very close to my jed :))) with permission, this is the recipe for peanut sauce as told to me by jed:

fresh ginger, grated (about an inch) garlic (to taste, I usually do about 2-3 cloves, Mom uses like 8 and we all breathe fire for two days) 1 teaspoon chili paste (sriracha is fine) 1/2 cup peanut butter 1/4 cup soy sauce 3 1/2 tablespoons sugar 3 1/2 tablespoons rice vinegar 3 tablespoons toasted sesame oil 5 tablespoons water

Combine all ingredients in a blender and blend until smooth. I usually crush the garlic first to prevent any chunks, if you don't make sure to blend long enough to get em all. Serve as a sauce over pasta or rice, or as a dip for veggies/eggrolls/etc.

note: I have tried decreasing the sugar and the sesame oil because it doesn't seem like it should need that much of either, and one time I used less soy sauce because I didn't have enough, and none of those experiments turned out well. the garlic and ginger are adjustable, possibly the chili if you want it spicier, the rest of it doesn't wanna be fucked with

-

so i do not have a blender, so i microplane the garlic and the ginger, and then i whisk it all up really really well. i start some water boiling right away so that my rice noodles can cook while i'm making the sauce. then i prep whatever veggies i want to use, which in this case was green onions sliced thin, carrot shreds, and snap peas also sliced thin so they would cook quickly. then i cook my veggies in some peanut oil until they are the desired tenderness, then i add the cooked noodles and the sauce back into the pan and let it all warm up and cook together for a few minutes. then i put it in a bowl and add some garnishes (sesame seeds, chopped nuts, cilantro, whatever) and then i eat it!

one time, i had a bunch of leftover sauce, and i dipped apple slices in it, and it was so savory and delicious. i think it would also be very good to dip sweet potato fries into but i haven't had enough left for that yet! i am also planning to make it as a gyoza dipping sauce in the future :)

#jed #food cw #asks

[sweetlywingedcreation]

got tagged by @aaitwo Nine People I'd Like to Know Better:

last song: I am literally in the middle of rewatching "The Guy Who Didn't Like Musicals" so "What do you want Paul?" :}

fave colours: Used to be the biggest yellow lover but now I'm an orange lover 5ever

currently watching: At this very moment? The Guy Who Didn't Like Musicals. Show wise? rewatching Final Space before its taken down forever, Heaven Official's Blessing Season 2 (the moment i can get my lil hands on it. I need it so bad but Crunchyroll spensive)

currently reading: The Way of Kings (Stormlight Archive B1), too much fanfiction to name :}

sweet/savory/spicy: Savory, I can and WILL fuck up an entire plate of fries. I like a lil mild spice (love Sweet Chili Thai sauce) but mostly savoury.

relationship status: Very recently single :/ Both from a relationship AND a flirtationship.

current obsession: The Hatchetfield Trilogy/Universe (Starkid musicals), Baldur's Gate 3 (Specifically Astarion), Ensemble Stars!! (Mostly Valkyrie :})

last thing googled: When does Ghastly spawn in Pokemon Soul Silver (Spoilers. Someone lied to me saying it was 6pm. it is in fact 8pm >:{ )

currently working on: My novels Time and Again and Strange Souls, an Astarion/Tav fic, a few fanart pieces for Nerdy Prudes Must Die, and a Pokemon SoulSilver Nuzlocke with accompanying fic

tagging (no pressure!): @raining-anonymously @magicalnursekomugi @zethetta @asexualautistic @amare-luna @chosenbap @lateuponarrival @chthonic-clown @sunnymatsu

#I hope yall are okay with me tagging you! <3 #Feel very free to ignore this! If you ever don't want to be tagged in future tag games just dm and I'll add you to a list for next time!

[thetoaddaddy]

a random confession for munday

I honest to god hate yogurt so much. The fermented taste just tastes rotten to me. Like im eating rotten thick milk. I bought coconut based yogurt once to give er a shot and it was still a nope. They focused hard on that nasty ass rotten fermented taste. Greek yogurt, flavoured probiotic ones, high fat, low fat, dairy alternatives, it don’t matter it all tastes like expired rotten nasty ass milk to me.

oddly enough i do like sour creme. Like a small amount. I’m a minimalist dipper. I like me a smidge. Too much and I can’t handle too much of the bubbly fermentation taste. The Ukrainian genes kick in a little there, gotta fuck it up with sour creme with fried kubasa and perogy. It’s something about that in between yogurt taste I just can’t handle. Yogurt in things I don’t mind. Like tzatziki, dill dip, or naan bread. Mostly cuz the superior garlic hides that taste i hate.

am I alone in my hatred for yogurt? I feel like when i tell people i hate yogurt i’m met with shock and awe. Then I get treated like a child for not liking it. I’ll fuck it up with some weird foods but I can’t do yogurt. I don’t think I’m that picky an eater. We all got preferences. And I’ll try anything once, twice if it’s been something my child self hated but I’ll see how my adult pallet handles it. It’s quite the privilege to have these kinds of preferences and options.

I also get flack for mushrooms. I don’t like em. Loved them as a kid but now I just dislike it. Cooked mushrooms are gross. Raw ain’t so bad. They’re so rubbery and taste like dirt. I hate ketchup too. What a way to ruin the flavour of a dish by putting ketchup on it. Like do you just hate food where you feel the need to put sweet tomato vinegar sauce on it? You’re unhinged with the pallet of a 3 year old.

but to redeem myself I did start trying beans more. It’s a texture thing I’m trying to adjust to but I find I don’t mind it in things like chili. I’m curious to try a burrito with beans sometime. But beans and toast is fucking wild British people scare me with their mushy ass food.

#🌺 ooc #munday things #idk a weird food rant #something fun to know about me