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picnokinesis · 20 days

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What are your three favorite family recipes?

Oh man, okay so this has been in my inbox for AGES (I'm so sorry!!) because I was like damn, this is such a cool ask, but honestly I wouldn't say my family has any 'family recipes' so to speak, at least not anything that I'm aware of as something that's been passed down, y'know? I think this is mostly because my mum is a fantastic cook, and generally found/came up with her own recipes rather than doing anything my gran taught her haha. I learnt pretty much everything about how I cook from her, which is what I would describe as 'a vibes-based approach', where rather than precise measurements, she'll say 'oh a bit of that, a bit of this', and also ignore half of what the recipe says and do her own thing. She makes roux sauce without measuring anything and by pouring all the liquid in at once, and just whisking it like a mad thing to get rid of the lumps hahaha

So then, following on from that, I figured actually whilst I don't really have any passed-down family recipes (other than like, my mum's amazing quiche, which I do not know how to make myself rip), I do have recipes that I've made up, based on other recipes! So I'll quickly tell you about those!

Courgette Pesto Pasta Ingredients:

Pasta (I use 50g of penne per person)

1 onion (or half if you're only cooking for one person)

Mushrooms (like. a bunch. follow your heart)

Courgette

Bacon (2 slices per person)

Pesto

Lemon Juice

Butter

So you'll need to chop up everything before hand (or, if you're like me, time it with how long it takes the kettle to boil, but I have a gas kettle that takes 5-10mins to boil, and also screams at me). So: chopped onions, sliced mushrooms, sliced courgette, and cut the bacon into little squares. Then - kettle boils and pasta goes on. By the time you're done with cooking everything, the pasta should be about ready.

Put the courgette in a small pan, and add a lump of butter, some lemon juice and a bit of some of the boiled water left over from the kettle. The aim of the game here is that the water/lemon juice is gonna boil off and leave the butter behind to fry the courgette a little before adding it in with everything else, so only have enough liquid that it doesn't quite cover the top layer of courgette. Then whack that on the heat. Grab a wok, throw some oil in and start frying the onions. After a few, throw in the mushrooms. Then, add the bacon. I personally like my wok-fried food a little seared, so when it's getting crispy, the courgette will hopefully be beginning to fry in the other pan. At this point, I usually tip the courgette AND whatever liquid is left in that pan into the wok, and start frying it all together. By now, it should have been about five or ten minutes, so test the pasta, see if it's cooked. When it's ready, drain the pasta, turn the heat down on the wok and then add the pasta. Then mix in a healthy teaspoonful of pesto for as many people as you're making it for, and that's it!

Potential variations:

So my mum makes this one differently - no lemon juice, no courgette, no pesto. Instead, she cuts up a red bell pepper and adds that into the wok after the bacon, and adds in a ton of Philadelphia cream cheese for the sauce. It tastes incredible haha. I've also made a variation on this where it's the same as my mum's version, but I add in a couple of teaspoons of sun-dried tomato pesto as well, which was glorious. And then the other day I made up a new variation, which takes my version of the recipe as outlined above, but uses grilled vegetable pesto instead of normal pesto - and then, before serving, beat one egg per person in a mug, and pour that into the wok and stir it in throughout. That was AMAZING

Quail Egg Carbonara Ingredients:

Quail eggs (5 per person)

Pasta again

Single cream

Butter

Parmesan cheese (1 hearty tablespoon per person)

Mushrooms

Bacon (again, two slices each)

Okay so you don't have to use quail eggs. However, I get quail eggs for free from work because we have like, six or seven quails HAHAH so we get a ton of eggs and most of my co-workers don't eat them so I make the most of it. This recipe is based on a recipe from a cook book that I have, but the proportions are kinda whack, so I riffed off it, and I use quail eggs because the yolk to egg white ratio works out better, I think? However, you can absolutely try and use a chicken egg - my mum tried this the other day and just used one chicken egg per person, and she said it was fine, just a lot more liquid than my version haha.

Anyway. This one is so simple. Make the sauce first: beat all the eggs together in a large bowl, then add a lump of butter and the single cream (I'm so sorry. It's like - okay, last time I made it, I wanna say I used about 100ml cream to cook for three people, and a healthy sized lump of butter. But it's a vibes based approach. Follow your heart) and then 1 hearty tablespoon of parmesan cheese per person. Yes, it's a lot. That's because this recipe is good for the soul. Anyway - important note, do NOT MIX the ingredients together. Just throw them into the bowl and let it stand. Put the pasta on to cook, and then fry the bacon in a frying pan (oh, the bacon and the mushrooms should be chopped). After the bacon is getting on, add the mushrooms. Again, we love these slightly seared. THEN. When the pasta is cooked - do NOT turn off the heat, but turn it down, and then drain the pasta and return it to the pan. Add the mushrooms, bacon and pan juices into the pan with the pasta, put it back on the low heat, and then pour everything in that bowl into the pan and mix it together. The og recipe was like 'turn the heat off, the heat of the pasta will cook the eggs!!' but I don't trust that lol so I do keep it on the low heat as I stir it for about a minute or so, and then I take it off the heat and serve it immediately. With more parmesan on top, of course.

The other three main things that I cook that are actually pretty decent/interesting come from some recipe books that I have, but they are: Sausage and Bacon Casserole, Chicken in Cider (this one is AMAZING and also so easy but looks very impressive haha), and Pork in Apple Gravy (also amazing, but less simple - you kinda make a roux sauce but use apple juice rather than milk!). I also like a lot of vegetarian food, so my mum and I work together to make a really lovely nut roast from an old recipe book, and also stir fry with cashew nuts fried in soy sauce, and I'm actually hoping to try and make a vegan version of that first recipe with pine nuts and cashews rather than bacon for my vegan friend who makes her own pesto at some point!

Anyway!! Hope the person who originally asked me this sees this lol, and if not I hope it's interesting for other people! I'm always interested in new recipes that don't involve spices because I'm very weak when it comes to heat in food (like......peppery sauces taste spicy to me RIP) so if anyone has any recommendations, send them my way!

#long post #taka replies #taka cooks #recipes #cooking #anon #I've been meaning to answer this one for ages so this was fun!!#i actually like cooking a lot #I used to really struggle with food so maybe it's because i like being able to choose what's in it sKSKSKS #but also idk it's just nice #except for when i'm tired then it's hell HAHAH #my sister is fabulous at baking though and i have No Idea about that

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foundationhq · 1 month

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As you login to a work computer at Site-φ’s main base, you notice a new notification in your SCiPNET inbox. As the computer renders the splash image at a snail's pace, you squint at the title. The Phi-thon? It turns out to be a monthly newsletter... but what catches your eye is the announcement of a new member for THE BROKEN SCALES OF THEMIS.

𝑴𝒐𝒏𝒕𝒉𝒍𝒚 𝑺𝒑𝒆𝒄𝒊𝒂𝒍 𝑴𝒆𝒏𝒖

The monthly menu for March, as curated by CHEF DE CUISINE Fulgence Carême, will be available for a limited time alongside the regular menu with meat, fish, vegetarian, as well as vegan options for our staff.

BREAKFAST (6AM - 10:30 AM)

Sausage Royale Croissant Roll with cheddar cheese, beef sausage patty, two strips bacon, fried egg. Garnished with dill and parsley. With spiced ketchup to taste.

Salmon Belly Royale Croissant Roll with wild salmon, crème fraîche, spinach and collard green hollandaise, topped with ikura-style salmon roe and salmon skin cracklings.

Mushroom Royale Croissant Roll (V) with grilled portobello, cremini, and king oyster mushrooms, crispy shallots, onion jam, and a herby rosemary sauce.

LUNCH (12 PM - 5 PM)

Cheese & Leek Croquettes with yukon gold potatoes, confit pearl onions, and black garlic chips.

Soft-shell Crab Tempura Burger with deep-fried whole soft-shell crab, pickled cabbage, sorrel, arugula, iceberg lettuce, ponzu vinaigrette or parmesan mayo. Comes with old bay fries.

Heirloom Tomato Preserve Flatbread (V) with arkansas traveler, aunt ruby's german green, hillbilly, and purple calabash varieties. Comes with olive oil and balsamic vinegar dip.

DINNER (5 PM - CLOSE)

Slow-roasted Pistachio Lamb with mint and pistachio crusted lamb leg, roasted cauliflower and new potatoes, horseradish cream, and truffle-infused gravy.

Pan-seared Yuzu Scallops with hazelnuts, clementine slices, and yuzu beurre blanc sauce. Comes with a light slaw salad.

Crispy Hen-of-the-Woods Mushroom Platter (V) with a medley of grilled wild mushrooms, artichokes, asparagus, and quinoa-wild rice pilaf. Garnished with walnuts and vegan pesto.

DESSERT Fresh seasonal berries with Chai-spiced Clotted Cream with strawberries, blueberries, currants, blackberries, and gooseberries. Chai spice contains clove, cinnamon, nutmeg, cardamom, and ginger.

Coffee Caramel Frozen Brazo de Mercedes with blended coffee ice cream, peanuts, cashews, and warm caramel sauce.

Vegan Raspberry Coconut Mousse Parfait (V) with silken tofu, agave syrup, raspberries, and layered with vegan dark chocolate cookie crumble, and topped with roasted coconut shavings.

𝑾𝒆𝒂𝒕𝒉𝒆𝒓 𝑾𝒂𝒓𝒏𝒊𝒏𝒈

All personnel please be advised that there is a WEATHER WARNING in effect from 0100 to 2400 on March 29th; heavy cloud cover is expected to sock in during the early hours, accompanied shortly by freezing rain and sleet. Blizzard conditions should be in full force before 0500. Barring direct orders from Site Director Osterholz or, if applicable, MTFC 𝑆𝑀𝑂𝑂𝑇𝐻 𝑂𝑃𝐸𝑅𝐴𝑇𝑂𝑅, any unnecessary outdoor activities should be curtailed. Remain indoors. Do not be alarmed when blinds are lowered and locked in position; this is normal procedure at Site-φ in the case of extreme weather. There is nothing to see in the snow. You are not missing out.

𝑪𝒉𝒆𝒔𝒕𝒏𝒖𝒕𝒔 𝒓𝒐𝒂𝒔𝒕𝒊𝒏𝒈 𝒐𝒏 𝒂 𝑺𝒊𝒕𝒆-𝑨𝒑𝒑𝒓𝒐𝒗𝒆𝒅 𝑭𝒊𝒓𝒆

by SECURITY CAPTAIN J. Kato

How about that forecast, Site-φ! In honor of what’s probably going to be the last blizzard of the spring (don’t hold me to that, I’m no meteorologist! :D) Site Security will be hosting a bonfire at the campground the evening of March 28th. Come get cozy before the storm hits! BYOTTB (Bring Your Own Things* To Burn). *Adhering to all regulations re: flammable substances and safe use of the communal campground, found under Hazardous Materials (Reg. F-451) and Outdoor Recreation (Regs. C-10 through -14) in the Personnel Handbook.

RSVP! →

📍 all muses are welcome to attend this open event, taking place at the on-site campground on the evening of March 28th. These threads may be written whenever you like before the act closes, so long as they are dated to that time! several bonfires will be set and maintained by site-φ security personnel from nightfall to midnight. hot chocolate and non-alcoholic cider will be available; muses are welcome to bring food and/or shredder-ready paperwork, photographs of regrets, evidence of wrongdoings, unwanted papercrafts, and disappointing research to burn. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑭𝒓𝒂𝒏𝒌𝒊𝒆'𝒔 (𝑰𝒏)𝑭𝒂𝒎𝒐𝒖𝒔 𝑭𝒊𝒔𝒉

Following several hospitalizations linked to the most recent serving of Frankie’s Famous Fish last month, all waivers have been destroyed and future shipments of “fish” scratched from the order. Anyone who sees or smells “fish” should report this to Site Security. Site Administration would like to stress and remind personnel not to try Frankie’s Famous Fish at the cafeteria; do not believe the rumors the dish gives you powers if you survive. If anyone has seen Frankie, inform him that the HR Department and Director Osterholz desires a meeting. Immediately.

𝑫𝒆𝒇𝒆𝒏𝒔𝒆 𝑺𝒆𝒎𝒊𝒏𝒂𝒓 & 𝑪𝒐𝒎𝒃𝒂𝒕 𝑹𝒆𝒂𝒅𝒊𝒏𝒆𝒔𝒔 𝑨𝒔𝒔𝒆𝒔𝒔𝒎𝒆𝒏𝒕

The Security Department will continue to offer self-defense and weapons handling classes. Additionally, Op. 𝐷𝑌𝐼𝑁𝐺 𝐵𝑅𝐸𝐸𝐷 has been ordered to conduct combat readiness assessments on all members of MTF Chi-00. When asked for comment, he replied: “That so?” and stated that they should “Be on time.” Requests for elaboration were met with a smile, precisely one nod, and what may have been a laugh. Additional, remedial seminars can be arranged with Captain Kato in advance of your assessment.

BOOK A TIME! →

𝐿𝑎𝑏 𝐴𝑝𝑝𝑜𝑖𝑛𝑡𝑚𝑒𝑛𝑡𝑠

Lab spaces may still be booked through the Head of Research at Site-φ. Please let them know what you intend to research, and be advised that lab space is in slightly shorter than usual supply due to “a Newt-related incident.” Newt, who is a good dog, does not understand what this could be referring to. Neither does anyone else who was in the lab at the alleged time of the incident. Head of research insists that Newt “knows what he did.”

SUBMIT A REQUEST! →

📍 players are welcome to request a lab space for their researchers by contacting rp mgmt. please note that requesting a space as a themis member would immediately jump the line of the other scientists at the site. some themis researchers, depending on their prestige, may be given a full team of lab assistants to aid in their noble pursuit to secure, contain, and protect.

𝑾𝒂𝒍𝒌𝒊𝒏𝒈 𝑪𝒍𝒖𝒃 𝑺𝒊𝒈𝒏-𝑼𝒑𝒔

The Walking Club, a group of highly-intelligent pack of dogs, is looking for new members! remember — DON’T WALK ALONE. That is a formal directive, not a request. Joining the Walking Club is especially critical given the WEATHER WARNING soon to be in effect; any personnel who need to move between site buildings while the WARNING is active must contact the Walking Club. The correct way to contact the Walking Club is to step through the nearest door, close it behind you,* and whistle as loud as possible. If you are not a good whistler, that is okay! There is no such thing as a bad whistle if you put your heart into it! The Walking Club will still hear you and arrive shortly. *If Newt has chosen you as his walking buddy, you are advised to brace yourself against the door before whistling, to prevent injury.

𝑺𝒊𝒕𝒆-φ 𝑱𝒐𝒃 𝑩𝒐𝒂𝒓𝒅

The following “odd jobs,” which are in no way “odd” or “unusual,” are currently available, on an as-available, non-urgent basis, personnel schedules permitting. Consider being a Site-φ neighbor and lend a hand if you can!

GROW-LIGHT GARDEN ASSISTANT posted by HEAD GARDENER S. Oz Do you appreciate site-acceptable greenery? Do you feel “well”? Do you enjoy communing with the earth, unto which our mortal flesh will someday return, if we are lucky? Join the Grow-Light Garden Staff! BRING: your own garden-ready gloves and/or knee pads. DO NOT BRING: negative energies. Seriously. Do not. For everyone's sakes. EDIT: This position has been filled.

SUPPORT ARCHIVIST posted by HEAD LIBRARIAN and ARCHIVIST Dr. W. Zai While Junior Archivist M. Leitner recovers from unwise choices as regards his seafood intake, the Site-φ archives are in need of additional hands. These hands will, ideally, be experienced in standard archival procedures. EDIT: This position has been filled.

CONTACT NOW! →

📍 players are welcome to pick up supplemental odd jobs during their time at site-φ. you can pick up an odd job by contacting rp mgmt. however, please note that these listings are first-come, first-serve, and muses may be fired from their position if they are unable to fulfill the job’s requirements (posting a monthly prompt). however, these positions may also reveal more of site-φ’s mysteries. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑫𝒊𝒓𝒆𝒄𝒕𝒐𝒓 𝑶𝒔𝒕𝒆𝒓𝒉𝒐𝒍𝒛'𝒔 𝑨𝒅𝒗𝒊𝒔𝒐𝒓𝒚 𝑨𝒏𝒏𝒐𝒖𝒏𝒄𝒆𝒎𝒆𝒏𝒕

𝑹𝑬: 𝑭𝑹𝑨𝑻𝑬𝑹𝑵𝑰𝒁𝑨𝑻𝑰𝑶𝑵

by DIRECTOR B. Osterholz

Good evening. It has been brought to my attention that our new additions here at Site-φ may be in need of a reminder as to the appropriateness of fraternization among personnel at this highly clandestine installation. To reiterate what was stated during onboarding and in the welcome brochure: “making eyes,” “canoodling,” and/or “partaking in the horizontal tango” with fellow staff members is not allowed at Site-φ. As you all know, the nature of our work demands absolute dedication and focus. Surely any rumors of anyone engaging in such acts on-site are, indeed, no more than crass rumors to razz the newcomers.

𝑺𝒊𝒕𝒆-φ 𝑩𝒊𝒓𝒕𝒉𝒅𝒂𝒚𝒔, 𝑨𝒏𝒏𝒊𝒗𝒆𝒓𝒔𝒂𝒓𝒊𝒆𝒔, 𝒂𝒏𝒅 𝑷𝒆𝒓𝒔𝒐𝒏𝒂𝒍 𝑪𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒊𝒐𝒏𝒔

Due to the sheer number of staff here at Site-φ, acknowledgments in the Phi-thon are through user submission. Thank you for celebrating your fellow Phi-thons.

𝑇ℎ𝑒 𝑃ℎ𝑖-𝑡ℎ𝑜𝑛 𝑤𝑜𝑢𝑙𝑑 𝑙𝑖𝑘𝑒 𝑡𝑜 𝑤𝑖𝑠ℎ 𝑡ℎ𝑒 𝑓𝑜𝑙𝑙𝑜𝑤𝑖𝑛𝑔 𝑎… 𝐻𝐴𝑃𝑃𝑌 𝐵𝐼𝑅𝑇𝐻𝐷𝐴𝑌! JUNIOR ENGINEER K. MADDOW, March 4th Happy b-day, K!!! Engi life is the best life! Couldn’t have made that particle blaster without ya! See you at Holly’s, a round on us! — Your pals at Engineering. ASSISTANT RESEARCHER C. VATYA, March 13th The Site-φ Researcher will be 50 this year. Thank you for all your hard work, encouragement, and good humor. From all of us in the 'Pataphysics Wing of Research and Development, we wish our fellow a happy birthday. WELLNESS COUNSELOR J. Oyuun, March 20th “The best gift you could possibly give me is to attend your mandatory wellness assessment. Anything more extravagant would, in fact, be inappropriate, given the nature of our strictly counselor-to-client relationship. But I also wouldn’t say no to more crayons or holographic stickers from that one place in Hōuston…”

MTF CHI-00 OPERATIVE 52 PICKUP, March 20th Happy birthday. From a secret admirer.

If you’d like to announce or contribute to our monthly newsletter, contact the Phi-thon via SCiPNET. →

📍 players are welcome to guest write or submit an in-character announcement for the monthly newsletter by contacting rp mgmt! reach out to us for more details.

Please enjoy a complimentary All You Can Brunch Buffet Ticket from us at the Phi-thon. Please note these tickets are valid for one person for one-time use. As Director Osterholz has advised in previous Phi-thon issues, ticket trading is not permitted on Site-φ.

📌 OOC GUIDELINES & HINTS!

These listings are supplemental features for enhancing your experience immersing into Site-φ’s world. Feel free to interact in any shape or form, be it directly or indirectly referencing them for open and closed starters, pager chats, self-paras... and even doing TTRPG rolls, or conversing with the NPCs 1-on-1! Based on your muse’s movements, new information, features, and subplots may be unlocked as these plot points develop. This game is responsive to you; your actions will directly affect the environment. All in all, however you wish to spend your time at Site-φ, we hope that it'll be a fun and memorable experience!

#fhq.plot #fhq.phithon #fhq.plot.1.1

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tastesoftamriel · 1 year

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West Weald Inn

Featuring Colovia's finest ingredients in every bite

Starters

West Weald heirloom tomato salad, with torched buffalo mozzarella and basil salt

Shardrock mutton ham platter, glazed with Colovian honey with a grilled jalapeño crust, served thinly sliced with honeydew melon and flatbread

Flame-grilled, cheese-stuffed beef meatballs, with a trio of dipping sauces

Skingrad tomato soup, with red wine, smoked peppers, and a crisp West Weald parmesan crust

Mains

Spaghetti cacio e pepe: Spaghetti cooked in a wheel of West Weald cave-aged parmesan, and flambéed with Cyrodiilic Brandy. A must-try!

Shetcombe Farm grass-fed wagyu steak, served with Colovian Brandy gravy

Pan-fried duck breast: Served medium, with a sweet orange West Weald pinot noir reduction and creamed battaglir

Skingrad rabbit stew, with a West Weald parmesan crust and topped with 'nduja

Desserts

Honeydew melon sorbet, with fresh fruits

Spiced pumpkin pie, with whipped cream

Colovian honey-brandy cream tart, with a caramelised biscuit crust

Colovian burned cheesecake, with salted caramel drizzle

#Menu #Fantasy menu #the elder scrolls #tes #cooking #food #World building #Worldbuilding #West Weald Inn #Oblivion

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brightgnosis · 11 months

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I made a good dinner tonight: Pan fried Cod in a "Harisha Seasoning" seasoned flour batter, fried in Butter and Olive Oil; served with Lemon and Mint Potato Salad (with added Lemon Balm, Orange Balm, and Lime Balm this time); and a little "Tomato Salad" thing with Cherry Tomatoes, Tarragon, Hardwood Smoked Bacon, Garlic, Feta cheese, and Parmesan.

I was concerned it wouldn't balance well, but it was so good actually. And I think my Husband was incredibly happy to have my cooking again. Which I was hoping for to help him feel better (seems to have worked, huzzah!).

#Personal #Food Is the Ultimate Love Language #My Experiments In Food #NonTrad Homemaker #NonTrad Housewife #Pagan Homemaker #Pagan Housewife #Homemaker #Homemaking #Housewife #NonTrad Homemaking #Pagan Homemaking #2023

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dark-elf-writes · 4 months

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Different anon but going by how much my mother's side of the family loves and I mean loves fried eggplant, you and the other anon might want to check it out.

I don't remember the exact recipe but it's done the same way we do chicken cutlets - dip/soak it in egg then shuffle it in a bag of breadcrumbs, then cook in a lightly oiled pan and finally put it on a wire tray so it's not sitting in oil as it cools off. It's specifically italian breadcrumb mix not the normal one (I think it is the same price for either tube, memory's crap on numbers rn). And we use canola oil since it's cheaper.

Another option is eggplant parmesan which functionally is the same but slathered in melted cheese and red sauce tomato sauce.

Mangi mangi. ♥

I am vibrating with excitement rn you have no idea. No one else in my house will eat this but I will be thrilled.

#the elf talks #recipe rec #I suppose #I don’t know what else to tag this

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ryttu3k · 6 months

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Not a clue how many vegan followers who enjoy cruises I have, but I want to stick the pictures I took of the main dining room vegan options somewhere, and it may as well be here! We ate at the main dining room five of the seven nights. Will include the night, the official description, my image, and a brief thought.

This was for a seven-day Australian domestic cruise on Royal Caribbean's Brilliance of the Seas. The nights we skipped were days 4 (British night, vegan options were garden salad, butternut squash curry that was available in the buffet anyway, and a vegan berry sundae), and days 6 (Royal Night, the other formal night - vegan options were a citrus/avocado/melon salad, stuffed red bell pepper, and a chilled banana-cocoa custard). Our sailing did not include Mexican Night (disappointingly, some interesting stuff on there!) or Mediterranean Night (exact same items as Bon Voyage).

Day 1: Welcome Aboard

Starter: Roasted Tomato Soup. A blend of seasoned vine-ripened Roma tomatoes topped with crunchy garlic ciabatta croutons and basil pesto.

A very tasty small serve of soup.

Main: Herb-Crusted Stuffed Portobello. With vegan creamed spinach and fluffy vegetable couscous, baked until golden in marinara sauce and herb oil.

Whoops, I started on this one before I took a photo. It was very round! The couscous was good.

Dessert: Peanut-Caramel Bar. Crispy peanut butter rice square with a touch of maple syrup over a sweet mixed berry compote.

No compote, actual fresh berries. I do love peanut butter and caramel, although it did feel fairly simple.

Day 2: Italian Night

Starter: Golden Polenta Fries with Spicy Dip. Crispy baked corn polenta served with a chilled creamy hazelnut-red pepper spread.

Delish, the sauce was fantastic. Kind of wanted seconds.

Main: Vegan Spaghetti Bolognese. Al dente pasta in a rich marinara sauce with hearty mushrooms and a tofu crumble.

It was... edible! Bizarrely, the tofu crumble seemed to be silken tofu? I got the impression it'd be more parmesan-like. This one was just okay.

Dessert: Crumbly Oat and Berry Bar. Layers of jam and brown-sugar-crusted oats baked fresh and topped with berries and mint.

Very tasty, although again, it felt a bit basic (and there was no mint at all).

Day 3: French Night (formal)

Starter: Creamy Butternut Squash Soup. Roasted harvest squash blended with coconut milk topped with crisp toasted pumpkin seeds.

Only a small serve, but an excellent pumpkin soup.

Main: Spring Pea and Asparagus Risotto. Creamy short-grained rice in simmering pea and mint sauce with jumbo tender asparagus.

Felt... sparse. These are not jumbo asparagus, RC! The peas were either frozen or freeze-dried? Not great. Pretty disappointing for formal night.

Dessert: Dark Chocolate Chip Cookies. Homestyle favorite served with fresh raspberries.

These, at least, were delish. Raspberry, single, lmao. Odd choice for formal night, though.

Day 5: Caribbean Night

Starter: Green Lentil Soup. Hearty lentils simmered in a San Marzano tomato base with fragrant rosemary. AND Maple-Soy Tofu and Avocado Salad. Chilled marinated tofu tossed with plump grape tomatoes, ripe avocado, and toasted white sesame seeds.

Two, two vegan starters! Got both, for Science. The soup was delish, and the tofu was beautifully done, although avocado lovers would be deeply disappointed by only two little cubes.

Main: Stuffed Grilled Eggplant. Whole wheat couscous with pomegranate seeds and bell peppers layered inside grilled eggplant, with minted cucumber and a spring onion dressing.

No pomegranate to be found, but otherwise extremely tasty.

Dessert: Vegan Fudge Brownie. Rich chocolate brownie with sweet whipped cream and caramel sauce.

The 'cream' felt odd, but the giant scoop of ganache more than made up for it. Delish brownie, very fudgy and much better than the cakey brownies they had up at Windjammer.

Day 7: Bon Voyage

Starter: Pan-Seared Asparagus. Jumbo green asparagus with creamy white bean hummus and a hazelnut-basil pesto drizzle.

Again! These are not jumbo asparagus! Tasted great, especially the hazelnut pesto, and Mum and I both got seconds of it, just... not much to it.

Main: Vegetable Greek Moussaka. Layers of grilled eggplant, Roma tomatoes and tender potatoes and onion, topped with panko breadcrumbs and served with oregano-tomato salsa.

My favourite of the mains, really filling and tasty.

Dessert: Chocolate Cherry Tart. Vanilla tart shell with rich dark chocolate ganache and cherry filling, sweet whipped cream and lemon zest.

No lemon zest, but there was a maraschino cherry! Very tasty, albeit quite hard to eat! (The ganache would slide around on top of the cherry filling.) The whipped cream was a bit overly sweet.

Overall thoughts

Not bad, and there has at least been an attempt! Some items were... weirdly sparse, like the formal night risotto, and the starter serves were sometimes tiny. Also, they do not know the meaning of 'jumbo asparagus', apparently. Some pretty decent desserts, albeit some quite simple. On the plus side, it's not just a scoop of lemon sorbet or some fruit!

Vegans won't go hungry, although you may want a protein shake or bar or something too.

#vegan #food #royal caribbean #travel

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beingatoaster · 6 months

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Today's breakfast: fried yellow tomatoes because I went to all the effort of looking up gluten-free breading yesterday and wanted to try it; an egg fried in the same pan to pick up the herbs and parmesan; fancy cranberry-cheddar cheese I bought and added because it felt right; and lapsang souchong tea because the smokiness seemed like it would be a good complement to the other flavors here. :>

#food

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wuxiaphoenix · 1 year

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A Spice of Life

Some days you look at everything currently cooked and uncooked in the fridge and feel like, “Everything in here is fine, but I’ve eaten the same combos too many days in a row. Normally that wouldn’t bother me but the past few days have been stress and I want something... very slightly different.”

Like, some days you want something spicy. Just not too spicy. Enough spice and enough different flavors to be Not Quite what you’ve been noshing lately.

This recipe is one I haul out every so often for that. I can’t seem to get the coating nearly as crispy-good as standard fried chicken, and it tends to stick to my pans (I never got in the habit of using cooking spray) so I don’t make it frequently. But it does make a good change from just plain baked chicken. And leftovers reheat well. If you’re feeding a family you likely won’t have much in the way of leftovers, while if it’s just you or a couple people you can shove the rest in the fridge or freezer for alternate meals.

I find it goes well with pasta, kind of like chicken parmesan. Baked potatoes also work. Or even just a salad if your gut’s being cranky about starches. Though if you do that I’d recommend some tomatoes in the salad; they pick up the spices nicely!

Dishes you will want: Two shallow bowls. At least one pan to spread the meat out in. A spatula to turn the chicken during cooking. A teaspoon, a tablespoon, and a half-cup measure. Yes, I’ve used regular flatware spoons to measure. Recipe was originally from Carol Fenster’s Gluten-Free 101.

GF Oven-Baked Chicken

Base coating:

1/2 cup buttermilk or substitute (yogurt, sour cream, soured plant milks, etc.)

1/4 tsp cayenne (or less)

1/4 tsp garlic powder

Dry coating:

1/4 cup brown rice flour

3 tbsp cornmeal

1/2 tsp salt

1/4 tsp white pepper (I omit, I’m not a pepper fan.)

1/4 tsp paprika (I tend to add more of this instead.)

4 large boneless skinless chicken thighs, about 1 lb. (I’ve also used breast pieces, and if you scrape the bowls this recipe can coat about 2 lb or so total, really.)

cooking spray (I butter the pan instead, the spray probably sticks less.)

Preheat the oven to 400 F. Grease your pan. Make sure the chicken is thawed, or at least mostly unfrozen. Mix the base coating in one bowl, the dry coating in the other. Take each piece of meat, rub it in the base, then pat it into the dry coating on each side and put your now-coated piece into the pan.

Note, given how much coating sticks to your fingers, it’s best to make sure you’ve trimmed any extraneous fat or whatever off the meat before you dip anything. Yes, off all of it. No, you really don’t want to miss one. Did I mention the sticky fingers? You may want to hit the sink to scrub off before you put the completed pan into the oven. Just to make things less complicated and messy.

Pan into the oven. Bake, turning once, for about 45-60 min, until you can stab the thickest piece and the juices are no longer pink. And serve!

#recipe #baking #gluten intolerance

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flowerandthesongstress · 1 year

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A thing most grim is happening, yet no one seems to be paying attention. No one but us. Listen to me, you need to listen to me, while there's still time. Me and my partner, we are now convinced that it is a horrible conspiracy that goes all the way to slightly below the middle. One day, pierogi disappeared from every supermarket. It did not happen gradually. One day, they were gone without a trace. At first shoppers would ask: where are the pierogi? And the store clerks would only shrug their shoulders and inquire if the shoppers wanted to buy some ravioli instead. They did not, for nothing could replace the fluffy warm comfort of pierogi. Besides, people were afeared deeply, as they'd heard murmurs of a horrible curse which stated that if one added smetana, cracklings, and fried onions to ravioli — the way you do to pierogi — a bloodthirsty Italian grandma would appear in the kitchen out of thin air and murder them ... Their fear subjugated them. Time went by, and people stopped asking. Time went by, and the memories of pierogi in supermarkets started fading. Shoppers began buying ravioli and consuming them with only the slimy, pitiful coating of Bertoli olive oil for a condiment. My partner and I, we tried our best to solve this mystery; yet no one could provide us with even a clue. At times they would refuse to answer, and turned away. It was dread that we were seeing in their eyes. The distance between us and the border of Poland is hundreds of kilometers. Unknowable horrors lurk along the autobahn. Alas, we had to face the truth, as it was obvious. The pierogi meant for large supermarket chains were getting abducted on the way; their fate was too cruel to speak of. Yet we must have slipped. We must have not been cautious enough. Soon, it became dangerous to continue our investigation. Sullen old women were following us down chilled food aisles, gesticulating at us when we weren't looking, biting on the sides of their withered palms. Shady characters approached us, asking, 'Why would you want pierogi when there's tortellini!' They wore the faces of our friends, yet we, the observant and seasoned detectives, could notice cans of San Marzano tomatoes lining up their corrupt pockets. In the end, we had to lock our doors and bar them with sacks of potatoes and flour. In our hands we now hold the pans that long ago were meant for making cracklings and frying onions to a crisp, yet now are weapons. But I am no longer certain that they will save us. We fear for our lives. Something is coming. Its footsteps are heavy. It smells of Parmesan.

anyway, guys does anyone know why neither edeka nor rewe nor fresh has any pierogi anymore? it's weird, we've been stumped for a while

#not spilled ink but some spilled smetana #parody #conspiracy theories and interior design #pretends to be funny

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solouvichi · 2 years

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10 Easy Keto Recipes for Dinner

Keto Cookbook | Keto Desserts

01. Creamy Tuscan Garlic Chicken

What could be better than a tasty keto Italian meal? Of course, a recipe that you prepare in just one skillet!

With the exception of the massive carbohydrate damage, this creamy Tuscan garlic chicken recipe is comparable to what you'd find at the Olive Garden.

To increase your vitamin intake, tomatoes and greens are added as a bonus, and the tender chicken breasts are perfectly seared and packed with protein.

It also doesn't hurt that it's delicious.

02. Easy Air Fryer Lemon Chicken

The powerful Air Fryer has to be among my favorite inventions of 2021. In addition to cooking food faster, it also produces a crispy finish without adding too many calories.

The cook time for this simple Air Fryer lemon chicken recipe is only five minutes!

It's a perfect summertime staple for when you don't want the oven to heat up the entire house because the lemon adds a sprite of cooling citrus.

03. Keto Adobo Air Fried Chicken Thighs

Even without breading, these chicken thighs cooked in the air fryer are delicious and come out nice and crispy.

Each bite gets a little kick from the adobo seasoning. Black pepper, oregano, salt, and garlic make up the traditional Puerto Rican seasoning. The combination produces a flavor explosion that will make you want more.

04. Keto Chicken Pot Pie

Who doesn't enjoy a good pot pie? Since almond flour is used in place of the typical, carb-heavy pastry flour, this comfort food has become much cozier.

For those chilly winter nights, the creamy filling made with chicken, peas, and carrots is the ideal comfort food.

05. Low Carb Keto Shrimp Scampi with Zucchini Noodles

I love shrimp scampi, and this recipe helps it feel less like a sinful indulgence.

To make a dish that is free of carbohydrates, zucchini noodles are used in place of spaghetti in this nutritious one-pan dish.

Seared shrimp, fresh parsley, and a recipe full of zesty lemon and garlic flavors make this dish absolutely delicious.

06. Keto Chicken Parmesan

The breadcrumbs are the dish's primary ingredient, as any fan of chicken parmesan will attest. But this low-carb, crowd-pleasing "parm" will make you speechless.

It is not only low-carb, but also grain- and gluten-free. In this recipe, parmesan cheese and a spice mixture are used in place of coating the chicken in flour.

You'll wonder after taking just one bite of this dish why breading was even necessary.

07. Juicy Keto Oven-Baked Ribs

Ribs that fall off the bone without spending hours baking? Really?

Yes! By cutting the prep time in half, this oven-baked ribs recipe replicates a traditional slow-cooked family favorite.

You can have juicy, tender ribs that will take you back to a summertime barbeque in just two hours.

08. Keto Fried Chicken

Have you ever encountered a person who dislikes fried chicken? It's pretty much one of those universally adored recipes, unless you're a vegetarian.

You can satisfy your craving with this version without adding extra carbohydrates. On the outside, it is crunchy and crispy, but the inside is juicy and succulent.

Instead of using too much breading, you can recreate the comfort food staple by using almond flour.

09. Keto Chicken Cheese Broccoli Casserole

Make this traditional holiday dish your new go-to weeknight meal! After all, when it's this quick and delicious, there's no reason to wait until November to enjoy a good keto Thanksgiving recipe.

This casserole of chicken, cheese, and broccoli is a hearty one-pot dish. Additionally, it is ooey, salty, and kid-friendly.

10. Keto Cajun Salmon Alfredo

This salmon is flavorful and creamy.

Each mouthful of salmon is enhanced by the sauce's silky coating of the fish. The enticing spice from the cajun seasoning counteracts the blandness of the cream.

Together, you can create a meal fit for a restaurant using just eight basic ingredients.

This recipe is fantastic because the creamy sauce stops the salmon from drying out, making it difficult to err.

Keto Cookbook | Keto Desserts

#Keto Recipes #keto #low carb #keto meals #keto food #keto deit

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sialiasnest · 2 years

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Pan Roasted Ratatouille tastes like early summer

An easy 15 minute recipe -- the veggies do almost all the work

Use your freshest, best early summer veggies for this--get thee to a farmer’s market if you do not have a garden!

Slice one small Chinese eggplant and a zucchini that is about the same size into coins.

Cut a sweet Vidalia onion into bite size pieces,

Cut 8 button or cremini mushrooms into quarters

Cut 4 Campari tomatoes into quarters (or any small, sweet, fleshy tomato. Paste tomatoes should be fine)

Add cut veggies to a large lightly oiled grill pan or iron skillet. (I like a light flavored olive oil.) Toss everything to coat with oil. Spread things out so they are not too crowded. Put over campfire or under broiler on high heat, stirring about every 3 minutes. (I did mine in toaster oven). Meanwhile, prep the peppers, see instructions below.

Cook the zukes/eggplants&etc. until most things are lightly caramelized -- about 12 minutes -- pull it out before things burn.

Add minced garlic (dried/granulated is ok) and balsamic syrup, toss to coat everything, return to heat 1 min, stir, return to heat 1 min.

if things are too soupy, boil off some of the juices. The sauce should be a sticky glaze-like coating. Adding onion powder and granulated garlic can help to thicken it. Set the pan on a counter to cool for a moment.

Meanwhile, cut a sweet red bell pepper in half, remove seeds, lay down flat with skin side up on a seperate roasting pan. Roast until the skin blackens, then pull out and cover with a lid, let cool. After they are cool enough to handle, peel and chop into bite sized pieces. The blackened skin should practically fall off. add the chopped peppers to everything else.

Stir everything together, add shreds of fresh basil, (or thyme, rosemary, etc.)

Put in serving bowl, sprinkle with a little crumbly, salty cheese (a blend of parmesan and mozzarella is good)(optional: sprinkle with crushed red pepper flakes)

Serve.

(Optional, toss with cooked pasta, or put on toasted bread, or on a pizza, or on top of breaded fried eggplant slices.)

This makes about two servings—if serving more people, adjust quantities.

I’m on a low sodium diet, so I didn’t salt anything and just relied on the cheese, which was fine for me because all the fresh summer veggies were so flavorful and delicious and intense.. Tons of natural umami. If you like salt, feel free to add salt.

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school56df · 4 hours

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Easy and Delicious Weeknight Meals Quick Recipes for Busy Evenings

In the hustle and bustle of daily life, locating time to cook a nutritious and tasty meal can be a challenge. However, with a little planning and some simple recipes up your sleeve, preparing scrumptious weeknight food can turn out to be a breeze. Whether you are a pro domestic cook dinner or simply beginning out within the kitchen, those smooth recipes are certain to please your flavor buds with out preserving you tied to the range for hours. From comforting classics to unique flavors, here are a few mouthwatering dishes to be able to make weeknight dinners a joy:

One-Pot Pasta Primavera: Cook pasta along with your favourite veggies like bell peppers, zucchini, and cherry tomatoes in one pot. Add a few garlic, olive oil, and herbs for taste.

Sheet Pan Fajitas: Toss sliced bell peppers, onions, and chicken or steak strips with fajita seasoning on a sheet pan. Roast within the oven till gentle and serve with heat tortillas.

Stir-Fry: Quickly stir-fry your desire of protein (hen, shrimp, tofu) with colorful vegetables like broccoli, carrots, and snap peas. Season with soy sauce, ginger, and garlic for an clean Asian-stimulated meal.

Grilled Cheese and Tomato Soup: Upgrade the classic grilled cheese sandwich through including slices of tomato and plenty of cheeses. Pair it with a comforting bowl of tomato soup for a cozy dinner.

Taco Salad: Brown ground red meat or turkey with taco seasoning and serve over a bed of lettuce. Top along with your preferred taco toppings like cheese, salsa, avocado, and beaten tortilla chips.

Quesadillas: Fill flour tortillas with cheese, cooked chook or beef, black beans, and veggies like bell peppers and onions. Cook until crispy and serve with salsa and bitter cream.

Pesto Pasta with Chicken: Toss cooked pasta with store-bought pesto sauce, grilled bird strips, and cherry tomatoes. Sprinkle with grated Parmesan cheese for a simple yet flavorful meal.

Vegetable Fried Rice: Cook rice and let it cool slightly. Stir-fry combined greens like peas, carrots, and corn with scrambled eggs and cooked rice. Season with soy sauce and sesame oil for a fast and satisfying dinner.

Caprese Salad: Layer slices of sparkling mozzarella, tomatoes, and basil leaves on a plate. Drizzle with balsamic glaze and olive oil, and season with salt and pepper for a light and clean meal.

Black Bean Quesadillas: Mash black beans with salsa and spread onto flour tortillas. Top with shredded cheese and another tortilla. Cook till golden brown and crispy, then slice into wedges and serve with guacamole and sour cream.

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foodiesga · 29 days

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Quick and Delicious Weeknight Meal Recipes

One-Pot Pasta Primavera

Ingredients: Pasta, assorted vegetables (such as bell peppers, cherry tomatoes, zucchini, and broccoli), garlic, olive oil, vegetable broth, Parmesan cheese, salt, and pepper.

Instructions: Sauté garlic and vegetables in olive oil until tender. Add uncooked pasta and vegetable broth to the pot. Simmer until pasta is cooked and most of the liquid is absorbed. Stir in Parmesan cheese, salt, and pepper to taste. Serve hot.

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Ingredients: Chicken breasts, potatoes, carrots, green beans, lemon, garlic, olive oil, rosemary, thyme, salt, and pepper.

Instructions: Marinate chicken breasts with lemon juice, minced garlic, olive oil, and herbs. Arrange chicken and chopped vegetables on a sheet pan. Drizzle with olive oil, recipes for weeknight dinners sprinkle with salt and pepper, and roast until chicken is cooked through and vegetables are tender.

Stir-Fried Tofu with Mixed Vegetables

Ingredients: Firm tofu, mixed vegetables (such as bell peppers, snap peas, carrots, and mushrooms), soy sauce, garlic, ginger, sesame oil, cornstarch, and rice.

Instructions: Press tofu to remove excess water, then cut into cubes. Sauté tofu in sesame oil until golden brown. Add minced garlic and ginger, followed by mixed vegetables. Stir in soy sauce and a cornstarch slurry to thicken the sauce. Serve over cooked rice.

Quinoa Taco Bowls

Ingredients: Quinoa, ground beef or turkey (or substitute with black beans for a vegetarian option), taco seasoning, black beans, corn, avocado, salsa, shredded cheese, and cilantro.

Instructions: Cook quinoa according to package instructions. In a separate pan, brown ground meat with taco seasoning. Assemble bowls with cooked quinoa, taco meat (or black beans), corn, black beans, avocado, salsa, shredded cheese, and cilantro.

Salmon with Roasted Asparagus and Lemon-Dill Sauce

Ingredients: Salmon fillets, asparagus, lemon, dill, garlic, olive oil, salt, and pepper.

Instructions: Season salmon fillets with minced garlic, dill, lemon juice, olive oil, salt, and pepper. Roast in the oven until salmon is cooked through. Toss asparagus with olive oil, salt, and pepper, and roast alongside the salmon. Serve with a drizzle of lemon-dill sauce.

These weeknight meal recipes are not only easy to make but also packed with flavor and nutrients. Whether you're craving pasta, protein-packed dishes, or vibrant vegetables, there's something here for everyone. With minimal prep and cook time, you can enjoy delicious homemade meals any night of the week without the stress.

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