recipe--archives

[recipe--archives]

dere you go

[recipe--archives]

Easy Chili Recipe

Ingredients:

-1lb of ground beef or turkey

-2tbsp chili spice

-1 15oz can of organic baked beans/chili beans

-1 20oz can of diced, peeled, no-salt plum tomatoes

-1 15oz can of kidney beans

-1 15oz can of marinara sauce

-3/4 cup water

To make:

-Put your beef in your pot, breaking it into chunks with your spoon and mixing it with the chili powder and salt, then saute on the bottom of your pot until browned

-Pour in all the rest of the ingredients and mix until homogenized

-Lower heat and simmer for one hour. Stir occasionally

#my recipes #chili #chili stew

[recipe--archives]

so i dont usually go on reddit

but has someone on the dungeon meshi subreddit figured out more detailed recipe amounts of the pan-steamed bread that senshi makes in the orc episode?

once we run low on bread in my household I wanna make some anime-ass bread

[recipe--archives]

As lunar new year approaches, I'd like to share my mom's Chinese new year cake recipe. It's probably more like a pudding, as definition, but we call it a cake. This makes the perfect "not too sweet" nian gao. And it also doesn't stick to your teeth like a lot of nian gao. Edit: Recipe has been edited to include metric measurements as well as provide some dietary notes such as being gluten free.

2024 blaze edit: my mom had a massive stroke last March and it left her barely able to walk. She was an incredible cook and her head is full of the most wonderful recipes. I just felt this year, it was more important than ever to share some of those recipes so that even though she isn't able to cook for others herself, she can be cheered by the knowledge her recipes are still making ppl happy.

Full recipe text under cut. Download recipe pdf here.

Mom’s Chinese New Year Cake (Nian Gao)

Yield: 3 cakes in 7” aluminum pans

Ingredients:

1 cup (250 ml) brown sugar

1 cup (250 ml) milk (cow milk can also be substituted for a plant-based milk if you prefer)

1 cup (250 ml) coconut milk

½ cup (125 ml) oil

3 eggs

1 bag glutinous rice flour (400 g)

1 tsp (5 ml) baking powder

Directions:

Grease three 7” pans and set aside. Preheat oven to 375°F (190°C).

Mix together sugar, milk, coconut milk, oil, and eggs. Then stir in dry ingredients and blend until smooth. You don’t have to worry about overworking the batter as it is made with glutinous rice flour, not wheat flour.

Divide it evenly amongst three greased pans.

Bake @ 375°F (190°C) for 40-50 minutes. All three can be baked at the same time in the oven. Just rotate where they are in the oven halfway for even browning.

Notes:

Cake should have nice brown crust on top and glutinous squishy sticky core.

Tastes better the next day and once fully cool.

If you don’t want a bunch of leftover coconut milk from the can, use the entire can of coconut milk and then add enough milk to get up to a full 2 cups (500 ml) of liquid.

Don’t skimp on the coconut milk. The recipe is simple enough that you will taste the difference.

This recipe is gluten free. Glutinous rice flour isn’t related to gluten.

If you try it, let me know how it goes! I'd love to see.

[recipe--archives]

DIY Pineapple Tarts

Pineapple tarts are a must for Chinese New Year. This is an easy and the best pineapple tarts recipe ever. Makes 30 crumbly and buttery pineapple tarts.

✖✖✖✖✖✖✖✖

sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[recipe--archives]

hey, don’t cry. one half flour one half yogurt knead into dough and fry for easy flatbread and dip in balsamic vinegar, okay?

[recipe--archives]

Banana Bread with Walnuts and Chocolate Chips

Modified from this recipe

*Note: results are best when done with extremely overripe bananas

Ingredients:

-3 medium-large overripe bananas

-1/2 cup (8 tbsp) unsalted butter, room temperature

-3/4 cup granulated sugar

-2 large eggs (lightly beaten)

-1 1/2 cups all-purpose flour

-1 tsp baking soda

-1/2 tsp salt

-1/2 tsp vanilla extract

-1 cup walnuts, roasted and well-crushed

-1/2 cup chocolate chips (lightly sweetened)

To make:

-Preheat oven to 350F. Grease and flour a 9.25 x 5.25 x 2.75 bread loaf pan, then set aside

-In a mixing bowl, cream together the butter and the sugar until fully incorporated. Add the bananas, then mash until they are at the consistency of applesauce and are fully incorporated, with no large chunks. Add the eggs and the vanilla extract, beating until mixed, then set aside

-In a separate mixing bowl, whisk the flour, baking soda, and salt together, then begin to add to the bowl of wet ingredients in parts, only adding more flour when the rest has been fully mixed into the batter

-Add the walnuts and the chocolate chips. Stir until nuts and chips are evenly mixed throughout, then scrape into loaf pan. Bake for an hour, or until crust of bread is a dark brown and a toothpick inserted into the middle comes out mostly clean

-Turn onto cooling rack and let rest for 10 minutes before serving

#banana bread #moist banana bread #banana bread with walnuts and chocolate chips #abridged recipe

[recipe--archives]

every time i see those posts like ‘what food from a show did YOU always wanna try’ i go lol none? but i just remembered im a liar

i always wanted the fucking soup brock made in the pokemon anime

[recipe--archives]

Show up at work like hi boss sorry I'm late my I was helping my mother track down one specific 90s dungeon crawler for the purposes of obtaining a muffin recipe the developer hid in the files

[recipe--archives]

Recipe: Garlic Cream Chicken

this is like mostly for my reference bc my mother just told me "I don't care what you have to do, put this recipe down somewhere so you remember" so that is what I am doing

ingredients:

chicken (breasts for ease, thighs for flavor, doesn't matter)

fresh thyme

lotta garlic

garlic Better Than Bullion

white rice

green beans

regular whipping cream

what to do:

Throw rice into rice cooker, set it and forget it.

Season the chicken with seasoning salt and garlic powder. Oil the saute pan and put it on medium-high, put the chicken in, leave it the fuck alone until that side gets that maynard reaction going on. Flip the chicken, turn the heat down to medium.

Dice up a lot of garlic cloves. Looking for probably around 3 aggressive teaspoonfuls.

Once the chicken is maynard-y on the other side, remove from pan and put aside to rest.

Add some oil to the pan, scrape up the fond, add in the garlic and cook for like 2 or 3 minutes, don't let the fucking garlic burn, nothing is worst.

Add like a teaspoon of garlic BTB and like a cup of water. Toss in some sticks of thyme, let that simmer down.

Prep the green beans to your liking, either by doing a steam or just nuking them in the microwave for a bit, don't overcomplicate it.

Once the stuff in the pan tastes super good, add in the whipping cream at the edge of the pan to avoid curdling. I had the tall narrow carton, I added like a third to a half of that. Sauce shouldn't be too pale, it'll lose the flavor. Better to taste test then add more cream if the sauce is too aggressive than to add too much at the start and ruin the sauce.

TAKE OUT THE THYME STICKS DO NOT FORGETTTTTT

Slice the chicken. Add the chicken and all the juices from it sitting into the pan, leave it on medium-low. Let everything warm up in the sauce. Add some parm if you feel like it but not too much or the sauce will break.

Plate up, cheers.

[recipe--archives]

[ID: A greyish brown stew presented alongside flatbread, red pepper paste, green peppers, and carrot sticks. End ID]

سماقية / Summagiyya (Gazan stew with chard, chickpea, sumac, and 'lamb')

Summagiyya (سُمَّاقِيَّة; also translitered "sumagiyya", "sumaghiyyeh" or "sumaqiyya") is one of the signature dishes of the Gaza strip, in particular Gaza City. It consists of lamb, chard, and chickpeas in a sumac-infused broth; savor and zest is added by a dagga of dill seeds, garlic, and peppers, and nutty depth by a generous drizzle of red tahina. The resulting stew is thick, earthy, and slodgily grey (due to the green chard and red sumac)—it also has the characteristic sourness of much Gazan cuisine.

Summagiyya is most often prepared during holidays, especially Eid al-Fitr; it's an excellent make-ahead dish for these occasions, since it's even better once its flavors have had time to meld and mellow overnight. It is served cold alongside fresh vegetables, and eaten by using flatbread to scoop up each bite. This recipe provides a spiced seitan recipe to replace the lamb, but you may also use any lamb or beef substitute of your choice.

Today, sumaggiyya is often prepared with Israeli white tahina, as decades of punitive import laws, taxes, and restrictions have enforced Palestine's status as a consumer, rather than an producer, of food products. Israeli tariffs on, and confiscations of, Palestinian goods have forced those tahina factories that survived to import sesame seeds rather than using locally grown crops, even as they export the best of their product to Israel. The dubbing of foods such as tahina and hummus as culturally "Israeli" cuisine works to hide this exploitative relationship, and cement an Israeli national identity through the subsuming and erasure of Palestinian existence. It is for this reason that Emad Moussa writes that Palestinian cuisine has a role in "protecting against a people's very extinction."

Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to Palestinian hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

For the soup:

500g / 2 large bunches chard, diced

80g sumac berries

4 allspice berries (optional)

2 cardamom pods (optional)

1/2 cup chickpeas, mostly cooked (scant 1/4 cup / 40g dry)

1/4 cup (60mL) red tahina

1/2 cup (60g) all-purpose flour

1 large yellow onion, chopped

1/4 cup (60mL) olive oil

1 tsp kosher salt, or to taste

More olive oil, to fry

You may be able to find sumac berries in the spice section of a halal grocery store, or online. If you can't locate any, ground sumac will work in a pinch.

For the lamb:

1 cup (120g) vital wheat gluten, aka gluten flour

1/2 Tbsp ground sumac

1/2 tsp ground caraway

1 tsp onion powder

1 tsp Palestinian 7-spice

1/2 tsp garlic powder

1/2 tsp kosher salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp ground aniseed

1/2 tsp ground turmeric

1 tbsp olive oil

1/2 tsp soy sauce

1 tsp miso paste

2 cloves garlic, grated

2 tsp pomegranate molasses

1 Tbsp white or red tahina

1/2 cup (118mL) vegetarian beef stock from concentrate, or vegetable stock

Pomegranate molasses is simply pomegranate juice reduced to a thick consistency. It may be found in the sauces section of a halal grocery store.

For the dagga (دقة):

1 1/2 Tbsp dill seeds

5 cloves garlic

1/2 green cubanelle pepper, or other green sweet pepper

2-3 dried red chilis (optional)

1/4 tsp cumin seeds

1/2 tsp black peppercorns

Dill seeds may be found in the spice section of a halal or South Asian grocery store. They may be called shepu, soyo, savaa, suva, or saluka. It may also be available in the spice section of a western grocery store.

Instructions:

For the soup:

1. Soak dried chickpeas overnight in cool water, or for an hour in just-boiled water. Drain and re-cover with water, and boil for 30-45 minutes, until almost fully cooked. Drain and set aside.

2. Simmer sumac seeds in water for about an hour, until the water is dark red. Blend the seeds and water together, then strain the mixture using a cheesecloth. If you're using ground sumac, you may skip the blending step; use a cheesecloth or a very fine metal sieve (such as one for brewing tea) to remove the ground spice from the water.

3. Whisk the flour into the sumac-infused water.

4. Chop the onion. Wash the chard and slice it into thin strips lengthwise, then turn and slice in slightly thicker strips widthwise.

For the dagga:

1. In a mortar and pestle, thoroughly grind cumin and black peppercorns. Add red pepper and dill seeds and coarsely crush; add garlic and green pepper and pound until a coarse mixture forms.

Dill seeds, green sweet pepper, garlic, and dried red chili on a cutting board, alongside dagga in a large granite mortar.

For the lamb:

1. Mix all dry ingredients together in a large mixing bowl. Add wet ingredients other than water and stir briefly. Add water until a moist, soft dough forms. Knead on a clean surface, or place in a stand mixer with paddle attachment on medium-low speed, for 3-4 minutes, until you see stringy strands begin to form in the dough. Cover and allow the dough to rest for 10 minutes to allow gluten to develop, then knead for another 3-4 minutes.

2. Tear lamb apart into bite-sized chunks. (You could also shape it into a slab and then cut it into cubes; the lamb used in summagiyya is usually cubed, but I find that the texture of torn seitan is better than sliced.)

Stringy seitan being pulled apart into pieces.

3. Steam seitan in a bamboo steamer or metal steamer basket for 10 minutes. Heat a neutral oil with a high smoke point (such as canola) on medium-high in a large pan, and sear the lamb chunks until they are deeply brown on all sides. Set aside.

Fried seitan pieces.

You can save a step here by searing the raw seitan, then returning it to the pot after you've fried the onions to simmer it rather than steaming. I found that this produced a slightly mushier texture.

To assemble:

Diced chard, fried seitan, dagga, and sumac-infused water with flour.

1. In a large pot, heat a couple tablespoons olive oil on medium. Add chopped onion, cardamom pods, and allspice berries and fry for several minutes until onion is translucent. Add half of the dagga and fry until fragrant.

2. Add chard and fry, stirring often, until wilted.

Wilted chard in a wok.

3. Add sumac mixture, chickpeas, and water to cover. Bring to a boil, then lower heat to a simmer. If you didn't steam your seitan earlier, add it now.

4. Continue to stir and simmer until stew is homogenous and greyish brown and the texture is thick, about 15 minutes.

Simmered stew.

5. Add the remainder of the dagga, the red tahina, the 1/4 cup olive oil, and salt to taste. Return the steamed and seared seitan to the pot and mix.

Serve cool with flatbread, sweet peppers, bitter green and black olives, carrots, pickles, and/or leafy greens.

[recipe--archives]

Show up at work like hi boss sorry I'm late my I was helping my mother track down one specific 90s dungeon crawler for the purposes of obtaining a muffin recipe the developer hid in the files

[recipe--archives]

This whole thing cost me $5

#to try

[recipe--archives]

cooking tip of the day

If you don’t like the taste or texture of your vegetables, try pan-frying or steaming them in animal fat and broth instead of vegetable oil or water. They will absorb the fat and the broth as they cook, making them softer and dulling the bitterness of the vegetable. I’m autistic and a supertaster (meaning I am very sensitive to bitter flavors), and this has made vegetable-eating much more tolerable than simply steaming in water or frying with olive oil

#cooking tip #vegetables #it tends to impart a smokier flavor too which is nice #and its more filling imo

[recipe--archives]

Simple Cheesecake with Shortbread Crust and Jam Swirl Recipe

Text transcription below:

Crust

Ingredients:

-1 cup (2 sticks) unsalted butter

-1/2 cup brown or white sugar (white sugar recommended for cheesecake)

-2 tsp vanilla extract

-1/2 tsp salt

-2 cups + 2 tbsp all purpose flour (spooned and leveled)

To make:

Preheat oven to 325F, and butter your pan. Melt the butter and mix it with the sugar, vanilla extract, and salt. Sift in flour and combine, kneading into thick dough, then press into the pan as evenly as possible. Bake 20-22 minutes, until lightly brown. Prick inside with a fork, then set aside to cool. Turn off oven to cool while you make the filling (filling requires colder oven)

Filling

Ingredients:

-2 8oz blocks cream cheese (room temperature)

-1 cup sugar

-3 tbsp heavy whipping cream

-1/2 tsp vanilla extract

-1/2 tbsp lemon juice (or 1tbsp, if high sourness desired)

-2 large eggs, room temperature

-Jam of your choice (optional)

To make:

Mix the cream cheese, sugar, cream, extract, and lemon juice by hand or in mixer (puree, pulse). Add eggs one at a time, ensuring that they blend in. Avoid chunks of cream cheese with high heat (warming the cheese), or by using a blender/food processor/mixer.

Pour into cooled crust and preheat oven to 300F. Bake for 65-70 minutes, or until crust is golden and the edges are carmalized. Turn off oven and open the door to let it cool slowly if cracks are undesirable, or cool on countertop if not. Store in fridge/freezer to set fully before serving.

BONUS: Jam bits + swirl

-Before baking, scoop amount of jam of your choice (~ 1 spoonful) into a small cup, and heat until liquid. Scoop up kam and lavishly swirl in center (refilling as necessary) with a spoon for decoration. Sporatically drop in remaining jam along crust edge and center for chunks of flavor. Bake as usual.

#cheesecake #recipe #simple recipes #shortbread cheesecake #my recipes

[recipe--archives]

Wrote down two relatively simple recipes that I like to cook for my family's aid, so I decided to post them here too as well! The chorizo, bell peppers, and potato one is kind of rough because I did it on a whim with random stuff in my fridge, but a rule of thumb is to have 2x the amount of potato as you have chorizo. The amount of onion or bell peppers you add is up to personal preference.

Text transcript (Spinach and Feta Pie)

For the crust:

-1 and 1/4th cups of all purpose flour

-1 teaspoon granulated sugar

-1/2 teaspoon baking powder

-1/2 teaspoon kosher salt

-1 stick (1/2 cup) cold unsalted butter

-2-3 tablespoons of ice water

To make:

Mix the dry ingredients together with a spoon, then chop the butter into pieces and crumble into the flour (either with a fork or food processor). The mixture should be dry and crumbly, with no lumps. Then add the 2-3 tablespoons of ice water and slowly work the mixture until a dough forms. It won't seem like it will come together, but it will. Press into pan and set aside; you won't need to precook it

For the filling:

-3 cups finely chopped fresh spinach (water extracted)

-1/2 cup chopped white onion

-2/3 cup dry crumbled feta cheese (or more as you like)

-1/4 teaspoon black pepper (or more as you like)

-2-3 cloves of garlic, minced

-1 large egg

To make:

Squeeze out as much water as possible from the spinach, then mix in the onion, garlic, feta, pepper, and egg. Pour into prepared pie shell, then bake at 425F for 15 minutes. Then turn the heat down to 250F and bake for 15 more minutes, or until crust is golden and spinach looks dark and dry on top.

Text Transcript (Chorizo, Potatoes, and Bell Peppers)

Ingredients:

-2-3 tablespoons of olive oil

-1/2-1 cup of minced onion (of your choice)

-1 red/orange bell pepper, sliced or diced

-2 handsized russet potatoes, peeled and chopped (in a separate microwave-safe bowl)

-2 tube of chorizo (beef or pork)

To make:

In a large saucepan/pot, pour in your olive oil and set on a burner to medium heat. Add in the onion, then the bell pepper. While they are cooking, take the bowl of chopped potatoes, then cover with a ceramic plate and microwave for 3-4 minutes*, or until slightly softened. Wait until the onion is just turning transparent, then add in the potatoes, stirring until they are completely covered with oil. Then add the chorizo, stirring constantly. All ingredients should be kept rotating to prevent uneven cooking.

Once the chorizo is browned and mashed into small pieces, add 1/4th cup of water, cover the pot with the top, and let steam for 10 minutes, or until the potatoes are soft and easily mashed (you may have to stir occasionally). Once uniformly softened, drain off excess water and fat, then serve on top of sliced rosemary bread with vegetables on the side.

*The potatoes will still be firm, but microwave-steaming them will heat them to the temperature of the pot and start the cooking process, making the overall cook time shorter. Smaller cubed potatoes will require less time.

#spinach and feta pie #spinach pie #chorizo and potatoes #handwritten

[recipe--archives]

Not to sound like a tradwife or anything but I genuinely believe that everyone should learn how to make bone broth (or, as I affectionatly call it, scrap stew). I'm not gonna call it an easy or simple recipe because you do have to let it simmer for 11 hours and strain it, but if you have a day off to make it its relatively low-effort and cost-efficient and also is a great base for upping the nutritional value of simple foods like cup ramen or plain rice when you're in a pinch for time, as well as cutting down on veggie waste (anything starting to wilt or scraps like carrot peelings can be tossed in there and still make a good broth)

#beef bone broth #bone broth #pho