#Chicken Stock Cubes

[askwhatsforlunch]

Roasted Sage and Pumpkin Soup

This fragrant Roasted Sage and Pumpkin Soup is deliciously warming on a frosty day. And if, like here, it is also a sunny day with cloudless blue skies, you can pour this beautiful soup in a flask, go on a nature walk and warm up with it in the woods or in a meadow! Happy Thursday!

Ingredients (serves 4):

¼ pumpkin, thoroughly scrubbed

1 onion

1 teaspoon coarse sea salt

½ teaspoon freshly cracked black pepper

half a dozen leaves fresh sage (+ more for garnish)

2 tablespoons olive oil

3 Chicken Stock Cubes  

6 cups water

2 tablespoons demerara sugar

Preheat oven to 200°C/395°F.

Cut pumpkin into large pieces, and place into a large baking dish. Peel and quarter onion, and place in the middle of the dish as well. Finely chop sage leaves, and scatter on top pf the pumpkin. Sprinkle with coarse sea salt and black pepper. Drizzle generously with olive oil. Toss with clean hands, to coat the pumpkin pieces in herb and oil.

Place in the middle of the hot oven, and roast, at 200°C/395°F, 1 hour.

In a large saucepan, combine Chicken Stock Cubes and water, and warm over a low flame, until cubes have melted. Keep Chicken Stock warm.

Remove baking dish from the oven and wait about 5 minutes. Combine roasted sage and pumpkin and onion and warm Chicken Stock in a blender, in batches if necessary, and blitz until smooth.

Return to the pot and heat over medium heat. Stir in demerara sugar until dissolved.

Serve Roasted Sage and Pumpkin Soup hot, topped with a dollop of crème fraîche, and a few fresh sage leaves.

#Recipe #Food #Roasted Sage and Pumpkin Soup #Roasted Sage and Pumpkin Soup recipe #Pumpkin Soup #Pumpkin Soup recipe #Roasted Pumpkin Soup #Pumpkin #Roasted Pumpkin #Sage #Fresh Sage #Onion #Coarse Sea Salt #Black Pepper #Black Peppercorns #Olive Oil #Chicken Stock #Chicken Stock Cubes #Homemade Chicken Stock #Soup #Soup recipe #Soup and Stew #Autumn #Autumn recipe #Autumn Warmers #Cold Weather recipe

[sharkface]

I've eaten lentils for dinner three nights in a row becauise I love them. I'm not even halfway through this bag of dry lentils it's a forever amount of food. So good man

#Chicken stock cube capful of malt vinegar old bay black pepper garlic and a little soy sauce just a little... Dear god. Yummy style #talk

[genderdotcom]

4, 5, 12, 21 for japhet :)

4. What would your Dark Urge consider to be their greatest flaw? Is this accurate?

I think Japhet would say their greatest flaw is not being strong-willed enough, just going along with what others tell them to do- even though that isn't the case to the level that they think it is.

On one hand, they do bow to Sceleritas' instruction enough to fully intend to kill Isobel when they meet her- but on the other hand they realise it would mean the death of all of Last Light and manage to stay their hand. And yet they beat themself up for even wanting to do it.

Also, with Minsc- Jaheira dies at Moonrise, so they're forced to kill him. At which point they feel Bhaal approving of them for doing so, and they want to save him, and they don't want to do anything Bhaal wants them to do, but they can't find another way out. The Emperor wants them to kill him. Their father wants them to kill him. There's nothing they can do, but that doesn't make it feel any better.

5. What opinion does your Dark Urge have about the Gods?

ok so early in the game i think they have moments of derision looking at books about other gods and such, like "ugh that's such a stupid doctrine. you know in MY religion we.... uh." like they have the vague sense that they were religious in SOME way. as the game goes on, i think they get a sense that they're somehow beyond the reach of the gods. they think that if they prayed to any, there wouldn't be an answer. they aren't a person, they aren't under the gods' dominion- their fate has already been written for them. they're just a pawn in some awful game, trying to break out of it.

12. How does your Dark Urge feel about being a bhaalspawn?

It's worse than what they expected. it's confirmation of what they feared- that they're somehow inherently evil. they'd thought they were cursed in some way, or had some sort of other consciousness foisted upon them- not that the urge was them.

also they totally missed all the signs in moonrise that they had already been there. the closest they got is talking to the Absolute- but they came away from that thinking it was something connected to their patron (great old one). so that very much blindsides them as well

21. What are 2-3 songs that your Dark Urge would relate to?

OKAAAY so im using this as an excuse to plug my japhet playlist :3 but if i were to pick 3 songs:

Needed a Change of Pace - Jhariah

Oh, how could you love me so Oh, with all I've done and the things you know My dearest You better never forgive me Cause if you Forget what I've done I'll do it again

In The Blood - Hades OST

Run all you like From the place you belong It's always there It's in the air Your dearest kin Below the skin It's in the blood

Be Nice To Me - The Front Bottoms

I got boulders on my shoulders Collar bones begin to crack There is very little left of me and it's never coming back There are certain things you ask of me And there are certain things I'll lack The beginning, we were winning But now I'm just making up facts

#TY FOR THE ASK :DDDD #answering the asks late bc i was busy making a delicious cottage pie #added a chicken stock cube for the first time and absolutely blew my own socks off #japhet #hello world #long post

[blackcatanna]

Just made some creamy mushroom and thyme soup with the aid of the immersion blender my Mum got me for Christmas and NOW I AM UNSTOPPABLE! A WHOLE WORLD OF SOUPS, SMOOTHIES AND MOUSES HAS OPENED BEFORE ME! THIS SHALL BE THE MAGIC WAND THAT LEADS ME INTO A GLORIOUS CULINARY FUTURE! ALL SHALL TREMBLE IN MY WAKE!

#Local 27 year old is overexcited because she's never owned a blender before #THE POWER OF SHROOMS! #I accidentally skipped a simmering step and it still tasted rlly goooood! #I also had to substitute veg or chicken broth with oxo beef stock cubes I happened to have #ACTUALLY WAIT WHAT HAPPENED TO MY VEGETABLE STOCK??? #did it not get delivered? #this is what I get for ordering a month's worth of food at a time X_X #adulting #now I need to clean up my kitchen XD #immersion blender (my beloved) was actually very well behaved! #no splatter! #but now she needs cleaning #and I must dispose of all the onion debris... #now I have quite a lot of soup and must protect it... #I can cover the bowl with one of my sexi eco bitch waxed fabric squares! #I AM A DOMESTIC GODDESS

[eviltext]

chicking soup………

#p #cooking #img #not made from scratch but close (i used frozen veggies and precut turkey meat and obviously the pasta i didnt make myself. #i also added a buillon cube since i didnt wanna. go through the multiple hour process of making chicken stock. #but yeah it’s good. it’s good 👍

[cctinsleybaxter]

Here's my go-to squash soup recipe, with the addendum that you're going to want 1 tbsp of curry powder rather than the optional 1/2 tsp

#food #recipes #the suggested chicken stock and coconut milk substitutions are also best #although when i've been lazy and made it with- like- an expired bouillon cube + no cream at all it turns out just fine

[thefaultinoursprinkles]

I just saw a comment on that soup post that said ‘they just boil raw chicken and veggies to make their stock they don’t even put in a bullion cube’ ??????

#that is how you make stock #bullion cubes are instant stock #I’m sure people do put them in stock but like I cannot stress enough that stock is made by boiling chicken and veggies and seasoning wtf

[qqweebird]

i feel extremely white rn my mom made chicken pot pie for thanksgiving dinner and i always hated it as a kid bc the crust was always nasty and the filling was bland, but i asked her to make some without the crust for me this time. and since im old enough now to have discovered the purpose of SALT. its so good. i was wolfing it down yesterday and the leftovers tonight. i want to eat the last serving rn but im trying to restrain myself so i have a nice homemade meal when i go back to my apartment. its still the plainest food in the world but just… the texture is amazing and the flavor is plain but so good 2 me

#people whine about unseasoned food and i get it. but sometimes all u need is salt + pepper #let the food’s intrinsic flavor profile take the forefront #idk if she uses chicken stock in the filling?? if not then that or a buillon cube would really enhance it #birdsong #food mention

[jenniferpharrdavis]

Recipe for Chicken Gravy A good gravy can rescue so many mundane meals. This one is easy and fail-safe. 1 teaspoon poultry seasoning, 2 cups chicken stock, 3 tablespoons cornstarch

#bouillon cubes #chicken gravy #chicken gravy recipe #chicken #chicken stock #gravy

[recipes2024]

Creamy Lemon & Garlic Chicken Bake! 😋A winner every. single. time. ⚡️40g butter 6-8 garlic cloves, roughly chopped 1 cup chicken stock (powdered) Juice and zest of one lemon 25g Parmesan cheese, grated 1/3 cup thickened cream 6-8 cubes of frozen spinach or as much fresh as you like (big handful at least) 1kg-1.2kg chicken thighs 3 tbs smokey paprika Sea salt to taste, a big pinch Preheat oven to 170c fan-forced. Melt butter in saucepan on medium. Add garlic and sauté for 1-2 mins. Add stock, lemon and Parmesan. Stir. Add cream and spinach and simmer for 5 mins. Place chicken into an oven sage pan and coat in paprika and salt on both sides. Roll thighs back up and pour over sauce. Bake for 50 mins until golden. Enjoy! *adapted from Lala’s recipe (thank you to my follower for letting me know the origin of this recipe)#easyrecipe #easyrecipess #garlic #lemon #fyp #learnontiktok #recipesoftiktoksa #recipesoftiktoks #bangbangchickenskewers #airfryerrecipes #recipe #recipes #recipes2024 #family #favoriterecipe #easyrecipe #mealideas #recipesforyou #vital #vitalkitchen #vitalkitchenco #jordan #asher #jordanasher #chef #chefs #chefsoftiktok #cooking #cookinghacks #cookingtiktok #cookingtips #cookingvideo #cookinghack #cookinghacks #viral #fyp #fypシ #fup #fupシ #foryou #foryoupage #foryoupage❤️❤️ #blowthisuptiktok #michaeljordancooking #jordancooking #jordanashercooking #cheframsey #hellskitchen #heavenskitchen #jordanbecooking #michaeljordanofcooking #michaeljordancook #vitalkitchenco. #thekitchenco

#Creamy Lemon & Garlic Chicken Bake! 😋A winner every. single. time. ⚡️40g butter 6-8 garlic cloves #roughly chopped 1 cup chicken stock (powdered) Juice and zest of one lemon 25g Parmesan cheese #grated 1/3 cup thickened cream 6-8 cubes of frozen spinach or as much fresh as you like (big handful at least) 1kg-1.2kg chicken thighs 3 t #a big pinch Preheat oven to 170c fan-forced. Melt butter in saucepan on medium. Add garlic and sauté for 1-2 mins. Add stock #lemon and Parmesan. Stir. Add cream and spinach and simmer for 5 mins. Place chicken into an oven sage pan and coat in paprika and salt on #easyrecipe #easyrecipess #garlic #lemon #fyp #learnontiktok #recipesoftiktoksa #recipesoftiktoks #bangbangchickenskewers #airfryerrecipes #recipe #recipes #recipes2024 #family #favoriterecipe #mealideas #recipesforyou #vital #vitalkitchen #vitalkitchenco #jordan #asher #jordanasher #chef #chefs

[vaya-mernda]

Mmmmmmm I want to eat a stock cube but there are no spare 🥺

#send me offerings of stock cubes #chicken is preferred

[motherbloggerandwriter]

Homemade Chicken Soup

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#20 minutes #3 chicken thighs #32 oz Water #aromatic soup #Bigger stock pot #carrots #celery stalks #Cumin #diced #family recipe #garlic cloves smashed and chopped up #hearty chicken noodle soup #Homemade Chicken Soup #jalepeno #Korrs chicken boulion cubes #main staple #Onion #Onion powder #oregano #pepper #potatoes #rotini noodles #salt #simmer #soup base

[dinasilvertongue]

#so I’m shopping for all the ingredients for DL’s quinoa-broccoli bowl #because I wanted to make it exactly the way he does #(got the Aminos too—even though I usually use soy sauce #but as you know I do draw the line at MSG—which is what those boil lion cubes are really all about #so I think I’ll just boil my quinoa in chicken stock instead #*bouillon—not ‘boil lion’

[thatsmimi]

#mimi.txt #polls #soup #im begging yall to not fuck this up

[trupowieszcz-moved]

have you ever wondered what people ate in 17th century poland? me neither, but my dad has and since he's a historical reenactor and has reenactor friends, they managed to dig out a cooking book from the period, called Compendium Ferculorum.

this book contains possibly the weirdest recipe i have ever fucking seen, enigmatically called "dish with pancakes", to lull you into a false sense of security. the weirdest thing about it is that it actually tastes really good, and not at all like you would imagine when you initially hear what goes into it.

i understand most of you aren't able to read 17th century polish in a gothic font, so here's the direct transcription:

LXXVI. Potráwá z Naleśnikami Weźmiy Kapłona álbo Cielęćiny, álbo Báránka, porąb, wymocz, ociągniy, odbierz, poley Rosołem, ułoż másłá, pietruszki, soli, warż, á gdy dowiera, wley rosołu, wley Octu winnego, Cukru, pieprzu, Szafránu, Cynamonu, przywarz. Zrob Naleśniki, w materią wsyp trochę Száfranu y Cukru, uwarz Ryżu albo Jaieśnicę usmasz, wsyp Száfranu, Rożenkow drybnych, zawiiay tę máteryą w Naleśniki, w ktorą y Cukru przydasz, zrob z Jáiec máteryą, to iest: rozbiy Jáiec, maczay końce tych Naleśnikow w Jáycách rozbitych, puszczay ná gorące másło, a gdy odrętwiesz, daway te potráwę, a Naleśniki ná wierzch kładź, a zalewáiąc day ciepło.

which, loosely "translated" to modern polish, would be:

76. Potrawa z naleśnikami Weź kurczaka, cielęcinę lub baranka, poćwiartuj, wymocz, oskóruj, odbierz [to nie wiem co mogło oznaczać niestety], zalej rosołem, dołóż masła, pietruszki i soli, gotuj, a gdy zawrze, wlej resztę rosołu, ocet winny, cukier, pieprz, szafran i cynamon, gotuj dalej. Zrób naleśniki, do ciasta dosyp trochę szafranu i cukru, ugotuj ryż lub usmaż jajecznicę, wsyp szafran, drobne rodzynki i zawiń to nadzienie w naleśniki; w rozbełtanych jajkach z dodatkiem cukru zamocz końce naleśników i podsmaż na maśle, a gdy jajko się zetnie, podawaj potrawę z naleśnikami na górze, zalanymi gorącą zupą.

and in english:

76. Pancake dish Take a chicken, veal or lamb, quarter it, soak it, skin it, pick it up [this I don't know what it could mean unfortunately], pour broth over it, add butter, parsley and salt, cook it, and when it boils, pour in the rest of the broth, wine vinegar, sugar, black pepper, saffron and cinnamon, continue cooking. Make pancakes, add a little saffron and sugar to the batter, cook rice or scrambled eggs, add saffron, small raisins and wrap this filling in the pancakes; dip the ends of the pancakes in beaten eggs with added sugar and fry in butter, and when the egg has set, serve the dish with the pancakes on top, drenched in hot soup.

lo and behold, this is what it looks like:

maybe it's not the most appetizing thing in the world, but please trust me when i say that this slaps. this is so fucking good. it has no right of being this good, but it is. why would they eat it back in the day if it wasn't good? this was for high-ranking nobles' kitchens. it had to slap. it had to be over the top and weird.

since the original recipe isn't very descriptive of how much of what you have to add, i'm gonna write it out with as many details as i can for those who aren't as kitchen-savvy and wish to try to make this tasty abomination. unfortunately i forgot to take pictures along the way, so no illustrations, sorry.

Ingredients (for about... 4 servings? I don't know. We had 2 and there was still a lot left):

for the pancakes:

500g of all-purpose flour

4-5 eggs (3 for the batter, 1-2 for later shenanigans)

like a cup of milk

2-3 spoons of sugar (brown sugar would probably be more historically accurate)

saffron (the more the better but watch out, it's expensive as shit)

some water if it turns out too thick

for the broth:

1.5 liters of water

3 stock cubes (if the package says one per 0.5l; otherwise just check what it says)

or you can just make broth from scratch if you want to roleplay a 17th century cook

3-4 chicken drumsticks (or an equivalent amount of veal or lamb)

cinnamon

black pepper

m o r e s a f f r o n

around 120g of butter (half a package if you're polish and know what i'm talking about)

one parsley root

3-4 tablespoons of wine vinegar

a... handful? of sugar. around 2-3 tablespoons, I guess

for the scrambled eggs:

4 eggs (or more; 1 per pancake)

a little bit of milk

1 tablespoon of sugar

e v e n m o r e s a f f r o n if you can afford it

raisins (or dried cranberries or whatever you want that has a similar taste size and texture)

you can also try to make this with rice instead of scrambled eggs. i imagine it can't be that hard.

the steps (there's a lot.):

Sieve the flour and add every other pancake ingredient into it; make sure the saffron is crushed into smaller bits

mix that shit with a hand mixer. it should be the consistency of like, sour cream, so if it's too thick, add a bit of water and check again. it's gotta be generally thick though, make sure it's not too runny (if the consistency is beginning to resemble banana juice, it's too runny already).

heat up the pan, put a little bit of oil on it with a folded paper towel (so you don't burn yourself on accident) and cook the pancakes until they're a bit golden, but not yet brownish in the spots that stick to the pan the most. basically just don't burn them. add a little oil the same way every 2 pancakes.

there's your pancakes, set them aside and move on to other stuff - it's broth time

boil the stock with the parsley root and your meat of choice, but don't add any spices yet, just the fuckton of butter. let it simmer for like an hour. yes, an hour. good soup takes time.

once the time has passed, you can add the spices. notice how i didn't really specify how much of the spices you have to add, and this is because you have to follow your heart and add as much as you can possibly handle eating. no, it's not gonna be too much. add that shit. add 3/4 of a 15g pepper packet. add almost the entire 15 grams of cinnamon. add like a bit of salt, but not a lot this time, just like 2 pinches. ADD THE SAFFRON. add the sugar. add more vinegar than you think would be enough normally. it's gonna boil away anyway.

mix it and let it simmer for even longer. taste it every now and then to see if you can handle it. if a few minutes after doing the dark magic listed above the taste is still very strong, that's good. if it's so strong your throat starts burning, you may be entitled to some more water in there, but if you don't start crying, leave it be. for like another hour.

time for scrambled eggs. rule of the thumb is 1 egg per 1 pancake and 2 pancakes per serving, so if you're cooking for 2, use 4 eggs. easy. add everything that i listed, but if you miss the sugar or the raisins, those can be added after you cook it.

once you have cooked the scrambled eggs, put it on a plate and wash your pan if you don't have another one/don't want to use another one. mix two remaining eggs in a bowl.

put the scrambled eggs with raisins (or whatever you decided to put in there) in your pancakes and roll them as tightly as you can manage. heat up your pan and put some butter on it.

CAREFULLY dip the ends of the pancakes in the mixed eggs and transfer them to the pan with butter. it may be easier to put them on the pan first and pour a little bit of the egg over the ends then, so if you're not sure you can dip them without the entire filling falling out suddenly, do that instead.

fry the pancakes on both sides until the egg is no longer in liquid form.

now, the serving:

pour a ladle of soup into a soup plate

put a piece of your meat in there too if it hasn't disintegrated completely and just started floating around in pieces

put two pancakes in the soup

now you can eat this thing. smacznego :)

I would also like to thank @slavicafire for posting weird old recipes sometimes and inspiring me to take the time to write all of this out :^)

#recipe #history #poland #polish food #historical food #soup #pancakes #eggs

[najia-cooks]

[ID: First image shows a breaded and fried 'chicken' cutlet on a ciabatta roll; second image is of two cutlets, one of them cut open to show a stringy cross-section. End ID]

Vegan fried chicken

This gluten-free, pakoda-inspired fried 'chicken' recipe uses thinly sliced onion and chickpea flour as its base, and can be flavored to suit any recipe. The batter is breaded and then fried twice to create a crispy cutlet that's perfect for sandwiches, chicken and waffles, chicken nanban, or any other recipe that calls for fried chicken.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the chicken:

2 medium yellow onions (310g total), very thinly sliced

1 Tbsp total dried oregano, parsley, rosemary, and/or thyme

2 tsp smoked paprika

2 tsp garlic powder

2 tsp onion powder

2 tsp yellow mustard powder

2 tsp ground cumin

1 tsp ground black pepper

1 tsp ground white pepper

1/2 tsp cayenne pepper, or to taste

1 vegetarian ‘chicken’ stock cube, crumbled

1/2 tsp salt

About 2 cups besan (chickpea flour), divided

To fry:

1/2 cup all-purpose flour

1/4 cup rice flour

4 tsp potato starch (optional)

Remaining spice mix

2 Tbsp egg replacer (I used Bob's Red Mill) + 1/4 cup water

1 tsp vegetarian 'chicken' stock concentrate (optional)

For a gluten-free version, replace the flour with more rice flour and a tablespoon of cornstarch.

Instructions:

For the chicken:

1. Mix salt and all spices and herbs in a small bowl. Halve onions lengthwise (through the root), lay each half cut-side-down, and slice as thinly as possible (or use a mandolin).

2. In a large bowl, mix onions, 1 cup besan, and most of the spice mixture. Let sit for about 1 hour to allow the onions to release moisture.

3. Stir to work in released moisture. Stir in additional besan (up to 1 1/2 cup) until dough-like in texture.

To fry:

1. Fill a deep fryer or medium-sized pot with several inches of a neutral oil and heat it to 340 °F (171 °C). A chopstick placed in the oil should slowly form small bubbles around its tip.

2. Mix flour, rice flour, potato starch, and remaining spice mix in a shallow bowl or large plate.

3. Mix egg replacer, water, and stock concentrate in a shallow bowl.

4. Form onion mixture into pieces of the desired size and shape. Coat in the dry mixture, then in the wet ('egg') mixture, and then in the dry mixture again.

This will be easier if you use one hand to coat the pieces in the dry mixture, and the other to coat them in the wet mixture.

5. First deep fry. Carefully lower one chicken piece into the oil and fry without disturbing for about 3 minutes, until flour coating is lightly golden brown. Flip over and continue to fry for another 3 minutes. Use chopsticks or a slotted spatula to remove the chicken breast onto a wire cooling rack or paper-towel-lined plate.

6. Use a slotted spoon to remove any bits of batter from the oil and re-check the temperature. Repeat with each chicken piece.

7. Second deep fry. Increase the heat slightly to raise the temperature of the oil to 355 °F (179 °C). Re-fry each piece for about a minute, flipping once halfway through. Set aside.

#recipes #vegan recipes #what vegans eat #vegan cooking #gluten free