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amaltheas-anguish · 1 year

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

recipes:

- chicken noodle soup

- chicken salsa soup

- sweet potato curry

- gumbo

- how to make rice

- homemade bread. peasant, flat, and fried

CHICKEN NOODLE SOUP

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

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

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

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

- veggies: sliced carrots, celery, chopped onions

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

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

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

makes multiple servings! good for easy leftovers

CHICKEN SALSA SOUP

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

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

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

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

serve with sour cream, chips, and cheese

SWEET POTATO CURRY

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

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

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

- add 1 cup of water with 2 tsp bouillon

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

- add coconut milk once potatos are fully cooked and soft

- low heat until desired temperature

served with rice and flat bread

COOPER FAMILY GUMBO

cook in a big pot

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

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

- 1 24-32oz can of diced tomatoes

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

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

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

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

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

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

FOR RICE IF YOU DONT HAVE RICE COOKER:

- add 1 cup rice or more

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

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

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

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

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

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

HOMEMADE BREADS

PEASANT BREAD BASE RECIPE

- 2 cups of warm water

- for rosemary bread add crushed rosemary at this part

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

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

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

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

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

- preheat oven to 375

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

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

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

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

FLATBREAD

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

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

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

- bake at 325 until golden brown

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

FRY BREAD

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

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

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

- cook in oil until crispy golden brown

delicious with curry or gumbo!

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

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musings-from-mars · 2 years

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@dragonslayer-week 2022 Day 7 (July 31): Honeymoon

To say the least, this was not what they planned on doing the day after their wedding. In this nice fancy hotel room in downtown Vale, instead of getting out of bed and getting ready to embark on their honeymoon trip to Mistral, Yang was still in bed, cool rag over her forehead, red as a chili pepper.

"I'm sorryyy..." she croaked, smiling despite it all as Jaune sat at her bedside.

He was currently in a pair of shorts and a tank top, having just walked down the road to buy her some soup. "You don't have to apologize," he told her with a smile. "This is why we sprung for the free cancellation flights, we can just get going on our trip once you're better."

"But we should be going now," she said nasally, wiping her nose.

"I'm just glad you were fine yesterday," he said.

Yang nodded, closing her eyes and smiling as she remembered back to their wedding. It had been so cute, held in a pretty little park in springtime Vale. "I felt totally fine yesterday." "Maybe all the partying tired you out so much it made you sick," he joked.

"I mean..." She shrugged. She had been awake for a long while yesterday, plenty of nervousness and stress, it wasn't that unlikely that she caught something and her body was too tired to bother fighting it off. "How are you not sick?"

Jaune shrugged, then got up with the microwave went off. "I might be, just can't tell yet."

"Oh, please don't get sick, too," she murmured. "I'll never forgive myself."

"I'll be fiiine," he promised as he brought her a bowl of soup. "Now, careful, it's hot."

"I can handle hot," she joked.

Jaune chuckled and leaned down to kiss her lips, but she whined and turned her face away. "Aw, come on."

"No! I'll get you sick!"

"Worth it if I can kiss my wife."

She blushed, be able to officially be called Jaune's wife felt really warm and fuzzy. The good kind of warm and fuzzy, that is. Not whatever this was that she'd woken up feeling. "Nooo, I don't want you to get sick!"

Jaune snickered and leaned away. "Fine, I'll survive, I guess," he joked. "Need help sitting up?"

She nodded, setting aside her cool cloth and moved to sit upright. This soup wasn't the best, but she knew corner store soup could never compare to what her dad would give her when she was sick as a child. "Thank you."

Jaune nodded, then quickly kissed her forehead. She frowned at him, and he shrugged. "I needed a kiss of some sort," he said.

She rolled her eyes. "I'm stuck with you now, so, fine I guess," she said sarcastically.

He smirked and nodded. "And it's going terrible for you so far, isn't it?"

She shook her head and loudly slurped her soup. "I mean, this soup could be better."

The both laughed, with Jaune crawling into bed to sit next to her, letting her rest her head on his shoulder. Their actual honeymoon would start properly on a later date, but this wasn't all bad. They were just getting a head start on their future as a married couple, the most domestic side of it, at least. Being sick sucked, but if this was how being sick was going to be like while married to Jaune, she wouldn't mind it much at all.

#dragonslayerweek #dragonslayer #rwby #yang xiao long #jaune arc

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rnaeborowski · 2 years

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here's the recipe for the budget friendly taco soup!

taco soup (4 servings)

ingredients:

- 2 cans crushed tomatoes + 1 empty can filled with water

- 1 large onion

- 4 cloves garlic

- 1 can black beans

- 1 can kidney beans

- 1 sachet taco seasoning (28 grams)

- salt and pepper

- olive oil (any neutral oil works as well)

serve with:

- tortilla chips

- sour cream (skip/replace for vegan)

instructions:

- rinse the beans and set aside

- chop the onion and the garlic

- in a large pot, heat up olive oil to medium heat. add the onions and fry while stirring for about 5 minutes. then add the garlic and fry for another 5 minutes while stirring so the garlic doesn't burn. add the taco seasoning (and more oil if it's dry) and fry for another minute.

- add the crushed tomatoes, save one can and fill it with water and add that to the pot as well. add more water if the soup is too thick for your liking.

- add the beans and wait for it to start simmering. let it simmer for like 10 minutes.

- season to taste with salt and pepper.

- serve with tortilla chips and sour cream and enjoy!

notes:

- you can add chopped red or yellow bell pepper with the garlic if you'd like. or chili if you like it spicy.

- you can add fresh or frozen cilantro if you'd like! i would have but i didn't have access to it when making this soup.

- you can serve with grated cheese! probably super tasty but again i didn't have access to it.

- instead of tortilla chips it would work great to serve with bread or quesadilla!

that's it for my soup recipe! i'm sure there are plenty of recipes like it but i thought i'd share mine anyway :)

#recipe #soup recipes #txt #food #recept #vegan recipes #tagging for my own blog sorry

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heydaytravelcompany · 8 months

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New EPCOT Festival Marketplaces Debut Sept. 22, Must-Try Menu Items This Fall

As fall comes around, so do new flavors! Over at Walt Disney World Resort, EPCOT is serving up some tasty delights that will make Guests fall in love. From recently launched to coming soon bites, there is plenty going on over at EPCOT Guests simply have to try. With a variety of different items, from the sweet to the savory and everything in between, there’s something for everyone – and they’re all new! Whether Guests are looking for the recently launched Black Forest Baumkuchen delight at Connections Eatery or a new, refreshing beverage over at Space 220 Restaurant, and, of course, one of the four new Global Marketplaces inspired by the Disney100 celebration opening on Sept. 22, we’ve got it all. Let’s jump into our latest foodie adventure and see what tasty discoveries are to be had at EPCOT this fall! Sweet tooth? Pop into Connections Café and Eatery. Both of these must-try spots recently added some sweet selections to their menus that are sure to become favorite pick-me-ups. Connections Café (Currently available) - Croissant Doughnut with cinnamon sugar Connections Eatery (Currently available) - Black Forest Baumkuchen Next time at The Land pavilion, be sure to stop by Sunshine Seasons. This quick-service location features the freshest flavors and this fall has become home to five new sweet treats that are as beautiful as they are delicious. Sunshine Seasons (Currently available) - Key Lime Parfait - Peanut Butter Whoopie Pie - Fruit Tart - Crème Brûlée - Cookies 'n Cream Shake Get ready for a dining location that’s out of this world. Space 220 Restaurant blasts off for a flavorful journey 220 miles above Earth. Today, Sept. 20, marks two years since the first tasty mission took place. To honor this momentous occasion, the restaurant is rolling out plenty of new eats and sips to the menu. Space 220 Restaurant Food Items: - Neptuna Tartare: Sushi grade yellowfin tuna, avocado crema, mango coulis, edamame, wonton crisp, and yuzu dressing - Roasted Asparagus Soup: Jumbo lump crabmeat, roasted poblano and red peppers, citrus chili oil, and crouton - : Slow-roasted 16 oz. pork chop, corn flan, succotash, and spiced applesauce - Pan Roasted Swordfish “Cioppino”: Shrimp, littleneck clams, Prince Edward Island mussels, tomato and fennel seafood broth, and toasted garlic bread - Vanilla Bean Greek Yogurt Parfait: Black sesame crumble, yuzu curd, macerated blackberries, and basil blackberry sauce - Cosmic Cupcake: Chocolate plant-based devil's food cake topped with vanilla frosting and galactic sprinkles (Available on kid’s menu) Beverages: - Starship Lemonade: Butterfly pea flower, lemonade, and Sprite served with a glow cube (Non-alcoholic) - Moon Rocks: Lemon juice, blue cotton candy syrup, Sprite, pineapple juice, and pop rocks (Non-alcoholic) - Solar Flare Sour: Lyre's Agave Blanco Non-alcoholic Tequila, mango, lime juice, grapefruit bitters, and fever tree tonic water (Zero-proof) - Galaxy Spritz: Lagoon Bay Aperitif, lychee liqueur, fresh lemon juice, and prosecco - Black Hole Fashioned: Knob Creek Bourbon Whiskey, demerara syrup, and whiskey barrel-aged bitters - M4RG4R1TA: Espolon Blanco Tequila, watermelon lime sour, and salted lime foam - Illumination: Bacardi Rum, Malibu Caribbean Rum, passion fruit, blood orange, pineapple, lime sour, and passion fruit boba - Saturn 2.0: Bacardi Reserva Ocho Rum, Velvet Falernum Liqueur, orgeat, passion fruit, and lemon juice - Space Age Mule: Tito's Homemade Vodka, fresh carrot juice, mango, lime juice, ginger beer, and chili lime seasoning rim - Command Center: Hendrick’s Gin, St-Germain Elderflower Liqueur, lemon juice, citrus and elderflower foam - Shuttle Crew: Ketel One Botanical Peach & Orange Blossom Vodka, vanilla, tangerine, Red Bull, and tang foam - Gamma Burst: Grey Goose Essences Strawberry & Lemongrass, Midori Melon Liqueur, and strawberry popping pearls The EPCOT International Food & Wine Festival presented by CORKCICLE is in full swing! In just a few short days on Sept. 22, four – yes, four – brand-new Global Marketplaces will be opening. These locations are inspired by the exciting Disney100 celebration and filled with plenty of new delights Guests are going to want to try on their next festival outing. They will be available through the EPCOT International Festival of the Holidays presented by AdventHealth too! Take a peek at what to expect when these locations open. NEW! Wine & Wedge (Available Sept. 22 through Dec. 30) Food Items: - Assorted Artisanal Cheeses and Accompaniments (Emile’s Fromage Montage) - Boursin Fig & Balsamic Soufflé with fig tapenade (Emile’s Fromage Montage) - Southern Pimento Cheese with bread-and-butter pickled vegetables and grilled bread (Emile’s Fromage Montage) - Artist Palette of Wine and Cheese: Assorted Artisanal Cheeses paired with Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese, Hartley Apple Brandy, and Florida Orange Groves Winery Black and Blue Port Beverages: - Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese - Hartley Apple Brandy - Florida Orange Groves Winery Black and Blue Port NEW! Char & Chop (Available Sept. 22 through Dec. 30) Food Items: - Roasted Porchetta with lemon-parsley salsa verde and shaved fennel salad - Grilled IMPOSSIBLE Spicy Sausage with herbed polenta, puttanesca sauce, and ricotta - Meat Assorti: Trio of shaved meats with baby arugula, pickled mustard seeds, truffle oil, and grilled ciabatta Beverages: - Krombacher Pilsner - North Coast Laguna Baja Vienna Lager - Motorworks Brewing Midnight Espresso Coffee Porter - GoGi ‘Birdie’ Pinot Noir - Bloody Mary with Seaside Grown Bloody Mary Mix and Kurvball Barbecue Whiskey - Beer Flight NEW! Bubbles & Brine (Available Sept. 22 through Dec. 30) Food Items: - Jumbo Shrimp Cocktail with prosecco cocktail sauce and grilled lemon - Jonah Crab Claw Cocktail with stone-ground mustard sauce Beverages: - Moët & Chandon Impérial - Veuve Clicquot Rosé - Dom Pérignon NEW! Swirled Showcase (Available starting Sept. 22) Food Items: - Mickey-shaped Liquid Nitro Cake - Soft-serve in a Waffle Cone - Vanilla - Apple-Cinnamon - Salted Caramel - Cream Soda Float with vanilla soft-serve - Fanta Grape Float with vanilla soft-serve Beverages: - Frozen Apple Pie (Non-alcoholic) - Cinnamon Apple Cider (Non-alcoholic) - 3 Daughters Toasted Coconut Porter - 3 Daughters Toasted Coconut Porter Float with salted-caramel soft-serve - Berry Fizz Fragolino Red Sparkling Wine Float with vanilla soft-serve Last, but certainly not least, who doesn’t love a popcorn bucket? Also starting on Sept. 22, EPCOT will be home to the Disney 100 Purple Mickey Mouse Balloon Bucket. Guests will be able to find this purple popcorn pal at the popcorn carts throughout the park. Popcorn Carts Throughout EPCOT (Available starting Sept. 22) - Disney100 Purple Mickey Mouse Balloon Bucket What an exciting time for EPCOT! With so many eats and sips coming, we'll be making several trips out there to try them all. There’s no limit to the tasty fun at Disney Parks. (Note: All offerings are subject to change and availability.) Read the full article

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not-a-place-but-a-feeling · 1 year

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Mom's Signature Bowl

It's not the sun that wakes Freddie from his slumber as per usual, rather, the ferocious growl coming from his stomach. Having skipped lunch and dinner yesterday to prepare for the big day today, his stomach was practically begging to be fed with the immense noise it was making.

After taking a hiatus from his food blog Freddie's Food Frenzy, he was finally ready to upload a new entry, with fans awaiting excitedly. Picking up his phone, he already knew who to call, knowing she would have the best recommendations for the dish he had in mind.

"Mom, what are the best Taiwanese beef noodle soup places around?", he asks.

"My homemade noodles of course!"

He chuckles, "Any place other than yours?"

"Check Chinatown, but don't say I didn't warn you, mine really is the best."

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Freddie's ears were met with indistinct chatter and the sound of bowls clacking as he enters "Noodle Empress", the usual elements of an authentic homestyle restaurant. As he bites into the noodles, and sips the beef broth, Freddie tastes the expected beef and soy flavour, however, as he eats more, each bite becomes more monotonous, with the word "forgettable" coming to mind.

The next restaurant, "We Got Beef!" was colourful, with plenty of natural light. As the noodles arrived, Freddie's eyes were sparkling at the layer of red chili oil on the surface and the fatty meat slices. However, as he took his first bite, the overly oily sensation in his mouth resulted in a slight frown. Hoping it was just a bad bite, Freddie takes another sip, however, his tastebuds are met with dissapointment when the spiciness and seasonings were not present, and overpowered by the saltiness.

Lastly, Freddie visited Bamboo. The interior of the next shop contrasted with the previous. The interior of the this restaurant, was predominantly black, with touches of beige and bamboo-like structures throughout, giving the restaurant a modern yet classic feel. As he looks around, he is interrupted by sudden whiff of a savoury, prominent beef scent, prompting him to look up and see that his order had arrived. Upon first sip, the soup was flavourful, with hints of black pepper, soy sauce and tomato, with a rich underlying beef flavour. Followed by a bite of the noodles, Freddie nodded in approval. The noodles were perfectly chewy, recoiling a bit after a bite. However, it was lacking something, yet he couldn't quite put his finger on it. Perhaps, he would find the answer elsewhere. Freddie makes a call and heads to one last location, one he didn't initially plan on visiting.

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The minute Freddie opens the front door to his Mom's house, he is met with the familiar scent of his Mom's signature beef noodle soup, embracing him like a hug. Before his mom could even place his chopsticks down, he's already tilting the bowl to his mouth, slurping the soup.

While her bowl isn't as refined as that from a high-end restaurant such as Bamboo, it was simply irreplaceable. Memories of his childhood, coming home after a long day of school to his mom's welcoming voice telling him to eat a bowl of noodles all come rushing back. This bowl of noodle soup was made with the love by his mother and triggered nostalgia of his childhood. Who knew a simple bowl of noodle soup could feel like home?

"I told you so..." his mom whispered.

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zahrajellodari · 1 year

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#Learnmoreaboutvegan

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marziabbaspour · 1 year

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#Learnmoreaboutvegan

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taherehjelodar · 1 year

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#Learnmoreaboutvegan

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cuisineinkorean · 2 years

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Samgyetang Cuisine in Korean

Samgyetang is a traditional Korean soup served in the summer. This mildly flavored soup, which translates to "chicken ginseng soup," features a whole chicken that has been stuffed with the other ingredients and simmered until tender. Samgyetang is thought to be a tonic for those who are afflicted by the extreme heat of the Korean summers. In South Korea, there are many specialty restaurants that only serve this soup.

The dish is centered on an entire young chicken. It is traditionally a chicken that is too young to lay eggs. In restaurants, each bowl typically includes an entire chicken. Some modern recipes call for one Cornish game hen per person.

Samgyetang contains sweet or glutinous rice, ginseng, dried jujubes, and ginger in addition to chicken. These are inserted into the chicken and held in place with a skewer or a few stitches. Soaking the rice before stuffing it into the chicken ensures that it fully cooks.

Ginseng, the main flavoring agent in this soup, is a root that has been used for centuries in Chinese and Korean medicine and cooking. The roots are gnarled, thick, and long. Ginseng gives the soup a slightly bitter flavor.

Jujubes are a dried fruit that resembles a plum. Despite the fact that they have nothing to do with dates, they are commonly referred to as "Chinese dates" due to their appearance and dried texture. They give the soup a subtle sweetness. Pine nuts and chestnuts are also popular soup additions.

Some recipes call for cooking the chicken in chicken broth, which gives the soup a richer flavor. For a clear, light-flavored broth, the soup is simmered just until the chicken is cooked through. A white or cloudy broth with a stronger flavor results from simmering for a longer period of time.

Samgyetang is food from korea traditionally served hot, in a clay bowl that helps retain heat. The soup is not heavily spiced and is frequently served under-salted. Small bowls of salt and pepper are placed on the table for diners to use as they see fit. Some diners would rather dip chicken breasts in the seasonings.

Most Korean dishes include kimchi, a spicy, fermented vegetable concoction that is a staple of cuisine in korean. Samgyetang is traditionally served with kkakdugi, a kimchi made from daikon radish. Kochujanggi, a fiery red chili sauce, is frequently served on the side for customers to add as desired to the soup.

A gutted chicken's stomach is filled with glutinous rice, garlic, and jujube and wrapped in clean cloth before being boiled in a kettle with plenty of water until the flesh is fully cooked. Ginseng is wrapped in a cloth and placed in soup, and the ginseng ingredients are thickened before being seasoned with salt to drink just the soup or seasoned meat in the soup. However, when ginseng is combined with glutinous rice and placed in a chicken, the ginseng nutrients enter the chicken bones, lowering the ginseng nutrients.

Korean groceries are now available in Dubai, and you can prepare Korean cuisine using Korean ingredients. Don't worry about buying Korean groceries because FamilyMartUAE is currently running Summer Sales and offering more products at the lowest prices in the UAE. Online purchases can be made at familyk.ae. We deliver to Dubai, Abu Dhabi, RAK, Sharjah, Ajman, Fujairah & Hatta, Al Ain, Barakah, and Ruwais as well as the rest of the UAE. Discover our delectable offerings and have your favorite items delivered right to your door.

Family Mart is your one-stop shop in the UAE for authentic Asian cuisine, with special deals on Korean cuisine. We have the most competitive prices in the UAE.

#korea restaurant #cuisine in korean #restaurant in korean

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chappythegardener · 2 years

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easytobevegan · 4 years

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Cheap and Easy Vegan Meals

Vegan food doesn’t have to be expensive, complicated, or time consuming. It can be affordable, easy, and delicious. No crazy ingredients, no long recipes, no animals harmed.

- Peanut butter sandwich: Go a little crazy and put some banana slices on your sandwich, it’s delicious! Eat it with fruit and/or chips. Yum!

- Grits: I like mine seasoned with vegan butter and black pepper. Serve it up with some peanut butter toast, waffles, or fruit!

- Oatmeal: You can put all kinds of things in it: maple syrup, brown sugar, cinnamon, black pepper, fruit, nuts, non-dairy chocolate chips, raisins, etc. Don’t like oatmeal? Put some raw oats in a bowl, sprinkle in some cinnamon and sugar, mix in some peanut butter and vanilla extract, and bake it in the oven at 325 degrees Fahrenheit for about 20 minutes. Bam! Healthy homemade cereal!

- Pasta: You could sauté some mushrooms, spinach, and/or any other vegetables you like and mix it in marinara sauce. Don’t feel like chopping a bunch of vegetables or just don’t have the time? That’s okay! There are plenty of sauces and noodles already full of veggies you can get right off the shelf! If you have some nutritional yeast, sprinkle it on top like parmesan cheese! Tomato sauce not your thing? A little bit of olive oil, dried Italian herbs and red pepper flakes make a tasty meal! Cool off the noodles, throw in some raw veggies, and soak everything in salad dressing in the fridge for about half an hour for an easy pasta salad!

- Wraps: Whether it’s fajitas, tacos, burritos, or breakfast wraps, wraps are simple to make and the possibilities are endless! Just cook up some beans, tofu, tempeh and/or vegetables in yummy spices of your choice and put them in a wrap! You could also add extra toppings, such as hot sauce, salsa, rice, fresh spinach or arugula, tomatoes and onions, etc. Raw veggie wraps are delicious, too, especially with hummus!

- Beans and rice: Easy and delicious. You want to know what’s good? Mexican rice and black beans with sautéed spinach and taco sauce.

- Stir-fry: Fry or bake some tofu and sauté some vegetables and make a sauce with soy sauce, garlic and a little sugar. It’s so good! Serve with some rice and get your tummy nice and full! Another good sauce to make is garlic, soy sauce, onion powder, sugar and sriracha. Mix it all together on the stove on medium-low heat, combine about 1/2 Tbsp cornstarch with about 5 Tbsp water until cornstarch dissolved, add it to the sauce and let it thicken. Instead of rice, you can also use noodles or couscous! For some natural sweetness, add pineapple to your stir-fry!

- Noodles: Instant ramen is one of the cheapest foods you can buy. Unfortunately, many flavors and brands use animal products. A couple of affordable, technically vegan ramen noodle cups are Nissin Cup Noodles Very Veggie Soy Sauce flavor and Nissin Top Ramen Soy Sauce flavor. You can also buy ramen noodles and season them yourself. Cook them in water or vegetable broth/stock, add spices and vegetables, and you have yourself a warm meal. For those of you who like things spicy, allow me to share with you the way I cook noodles: Boil some water with red pepper flakes, black pepper, sesame seed oil, hot sauce (Frank’s is the best), kimchi and jarred jalapeño slices. Cook the noodles according to package directions and, once done, add chili paste, sriracha and soy sauce. Stir until well mixed and enjoy the burn!

- Potatoes: Baked potatoes, boiled potatoes, mashed potatoes, microwaved potatoes, fried potatoes. Potatoes cubed, seasoned and baked. Potatoes and onions cooked on the stove or in the oven. Potatoes with hot sauce, sriracha, or barbecue sauce. Potato fritters, fries, tots, soup. Potatoes.

- Salads: Raw veggies, leafy greens, cooked lentils or chickpeas, salad dressing (either homemade or store-bought) or a little olive oil, lemon juice and vinegar of choice. Boom, salad!

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suspected-spinozist · 3 years

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Food asks! 1, 4, 7, 8, 9, 11, 20

1. What spices do you think are absolutely necessary for any kitchen?

Cumin, coriander, peppercorns, allspice, mustard seed, ginger, cinnamon, nutmeg, cardamom, caraway, chili powder, bay leaf. Bonus: I use them all the time but they’re probably not “absolutely” “necessary” – za’atar, anise, sumac, cloves, mace, celery seed.

4. What is the “weirdest”, aka most taboo in your culture, thing you’ve eaten? For example USians are likely to find organ meat, insects, primate meat, etc to be weird/taboo.

I’m not sure! I’m American and I grew up in a family that’s just fine with organ meats. I love liver and cook with it whenever I can. I’m less of a fan of intestines/tendons/etc. but I’ve had them plenty of times at Chinese restaurants and I don’t think of them as especially out there. On the other hand, I’ve never eaten anything that I personally think of as especially taboo. (If it ever comes up, I’m down to try insects but draw the line at primate meat and brains). And the most taboo food in my current subculture is probably chicken, which I do eat but am working to reduce.

The strangest food experience I’ve ever had is Korean fermented skate. My debate partner in middle school was a Korean girl and one time her family took us out for dinner after a tournament and made me eat some. In retrospect I think it was good-natured hazing. It wasn’t bad exactly but it’s really really weird, very cartilaginous and just texturally unlike anything else I’ve ever tasted.

7. Do you have opinions on types of chili peppers? Types of vinegar? Types of oils?

I don’t have strong opinions on chili peppers beyond use the correct kind for the recipe you’re trying to make. Also, they’re good pickled. A properly stocked kitchen has at least red wine, white wine, balsamic, and white vinegars on hand. Malt, chinkiang, rice wine, and apple cider are important too! Big on vinegars over here. I go through stupid amounts of olive oil on a weekly basis, like the big costco jugs sometimes. (Admittedly I cook for a household of ten). I acknowledge that there are good reasons to have other kinds of oils on hand, but what else do you need, really?

9. What are some of the dishes you most often cook?

Lentil soup, risottos, kimchi stew, pasta puttanesca, roast cabbage. I’m trying to take advantage of more spring vegetables lately.

11. Discounting staples, what do you think is the single most important plant or animal or fungus to ever be discovered to be edible?

If we’re defining staple in the narrow technical sense (something that makes up a dominant part of a population’s diet), then it has to be onions, with Brassica oleracea as a very close second. If cabbage and onions are too staple-y, then citrus and coffee beans.

20. What food, snack or otherwise, has been getting you through quarantine so far?

It’s changed. When we first went into lockdown my household went a little bit prepper and I ended up figuring out lots of fun things to do with dried legumes – endless lentils stews, lablabi, etc. Then for a while I started ordering unusual candy off the internet because I was really craving novelty. The highlights: milka bar mystery assortment, matcha kit kats, clove sticks, salty licorice. Lately I’ve just been drinking oceans of green tea.

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ri-ahhh · 3 years

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cheap and easy vegan recipes I eat everyday bc i’m poor and lazy

I get asked pretty frequently what I eat or what I cook so I decided to just put a day’s worth of food in one post to refer people to haha.

coffee subjective, but this is my favorite

some kind of intense cold brew concentrate (I’ve been using the brand Cool Brew in the mocha flavor)

almond milk

nut pod creamer (hazelnut is my fave)

liquid stevia sometimes, like 5-10 drops

breakfast -- avo toast I don’t usually eat breakfast, but if I do this is a safe bet. also I don’t think I need to tell you how to make this but yeah, this is how I do it

bread (I like the Ezekiel low sodium but probably 90% of breads are vegan use whatever you want)

small-medium avo depending on how many slices you’re making

spices: garlic powder, onion powder, tajin, nutritional yeast, red peper flaks, lime juice, black pepper

lunch -- salad self explanatory you can do whatever you want. my everyday:

baby spinach

extra firm tofu, one serving

bell pepper

avocado

nutritional yeast

dressing (my all time favorite is the herb de provence from the whole foods house brand but again theres a million vegan dressings)

dinner -- veggie tortilla(ish) soup no lie I eat this almost every day and I never get sick of it but I’m weird like that. I don’t measure anything tho so taste varies every time haha.

this is super great for meal prep it makes like 8-10 pint sized servings that I put in mason jars and I eat it with half an avocado and a shit ton of nutritional yeast.

4 c veggie broth+ 4 c water, or 8 c of either, whatever you want as a broth base

red onion, chopped

minced garlic

1 jalepeno

1 bell pepper

can of petite diced tomatoes

can of black beans

1 zucchini

1 yellow squash

~ 1/2 c frozen corn

2-4 T (or to taste) agave nectar or another sweetener

~ 1 T soy sauce

lime juice

1 block extra firm tofu, cut into lil like 1/2 inch cubes

you can add cilantro for authenticity but that shit’s nasty so you do you

spices (to taste, but start with maybe 1 tsp each): salt/pepper; chili powder; garlic powder; onion powder; chipotle powder; cumin; coriander; nutritional yeast; tajin; cayenne (use less haha)

- I make mine in the instant pot but if you don’t have one just saute the onion, garlic, and peppers, then put everything except the tofu, beans, and corn in the pot and bring to a boil. while that shit goes I recommend baking or air frying the tofu until it’s crispy (like 30 min at 400). when the veggies are as tender as you want them, then add the beans, corn, and tofu. - if you do have an instant pot just saute everything I said above on the saute setting, then add everything except the tofu, corn, and beans and use the soup setting on 5 min. add the left out stuff when it’s done

snacks

apples w/ cinnamon and natural peanut butter

cucumbers: when I tell you I have been OBSESSED with these and i’ve hated cucumbers my whole life. but I chop up two English cucumbers then dress them with salt/pepper, onion and garlic powder, and Italian dressing. thank me later

pretzels and hummus: I’m pretty gluten intolerant so I like the gf good and gather ones from target and the original hummus from good and gather as well, but most pretzels and plain hummus are vegan

dates w/ peanut butter: cut pitted dates in half, fill them with pb, then freeze them. they’re amazing like this but if you dip them in chocolate.. omg. I use the Lily’s extra dark, but there are plenty of other chocolates that are cheaper and vegan. I usually eat these as a dessert but sometimes I get home from work and they HIT.

#vegan #recipes #my recipes

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aradeia · 4 years

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Last week, I made a noodle soup with bok choy, inspired by this recipe from The Forked Spoon. Because I still had a head of bok choy left, I made a second soup today. The broth is amazing, flavored with garlic, ginger, and star anise.

Recipe under the cut!

Bok Choy and Ginger Noodle Soup

a drizzle of olive oil

3 shallots

a bunch of green onions, chopped

4 or so garlic cloves, minced

plenty of red chili flakes

ginger root, grated or zested (maybe 2-3 tbsp?)

zest of 1 lime

2 - 3 chicken breasts, sliced into thin strips

heaping spoonful chicken bouillon

5 - 6 cups of water

2 tbsp soy sauce

2 - 3 star anise cloves

1 head of bok choy, chopped into strips

crimini mushrooms (optional)

rice noodles

scallions, chopped, for topping

2 jalapeño peppers, chopped, for topping

I started by combining the shallots, green onions, and garlic in a large pot. I then added the red chili flakes, grated ginger, and lime zest. I let that cook for 5 - 10 minutes before adding the chicken.

Once the chicken had browned, I added the chicken bouillon + water (you of course could use chicken stock instead). I then poured in 2 tbsp soy sauce and added the star anise cloves. I brought that to a boil to kill off any potential bacteria from the chicken. I let that boil for 15 minutes or so, during which time I chopped the bok choy, scallions, and jalapeños. I also cooked the rice noodles in a separate pot at that time.

(The reason I cooked the rice noodles separately is because last time I cooked the rice noodles in the broth and they soaked it all up. There was really no broth left, and that was disappointing to me because I’d wanted a soup, not a noodle dish. Up to you though! It could be the kind of noodles I bought, and if you have a favorite brand of rice noodles that you haven’t found to absorb all your broth, go for it! One less pot to clean!)

After about 15 minutes boiling the broth, I removed the star anise cloves. I then added the bok choy and let that cook for 5 or so minutes. If you’re adding mushrooms, you’d add them at this stage.

To serve, I put some rice noodles in a bowl and scooped the soup on top. I then topped the soup with the scallions and jalapeño peppers. This soup is really so delicious. It comes out a little spicy because of the chili flakes and jalapeños which I really like. The star anise adds something amazing too. It was my first time using star anise outside of potpourri, and I’m so glad I tried it.

#cooking diaries #cookbook

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jadekitty777 · 4 years

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Baker’s Dozen, Part 2

Final day, final day, final day!

Day 8: Free Day @taiqrowweek

Rating: K

Words: 1,800

Summary: When a desperate escape from fans leaves Qrow seeking shelter in a nearby restaurant, he expects little of the rundown, failing business that offers him a table. One bite is all it takes to change his mind. [Actor and Chef AU]

Ao3 Link: Part 2

Mornings at the Qrow’s Nest were blissfully silent. With opening still hours away and the kitchen completely empty, Taiyang had all the time and space he needed to do the various prep work that would carry the lunch and dinner teams throughout the day. The things like soups, breads and desserts that needed a more delicate and mindful touch that would easily be lost under the hustle and bustle of the rush crowds.

It also gave him plenty of opportunity to experiment. He wasn’t used to the more trend-following patrons his new restaurant tended to draw in, but as head chef, it was his job to decide what went on the menu, while also finding new, exciting things to cycle in every season to stray from a stagnating selection. It was a challenge to imagine up different recipes rather than fall into his old, tried-and-true routines, but he’d never been one to quit when things got difficult and instead jumped headfirst into the work.

Thankfully, his business partner was a rather inspiring muse, with an entire filmography page to pull ideas from. Designing meals around whatever hotshot flick or program Qrow happened to be appearing in worked like a charm for both of them. There was less chance his creativity would tank and it drummed up excitement for the upcoming release.

This Fall would see the premiere of The Grimm Adventure, a dark and gritty fantasy-action flick. Though he wasn’t taking a leading role, Qrow still seemed positively beside himself for it to come out (Tai suspected it had something to do with the fact he got to run around for two-thirds of the film with a sword). From what he understood, the story took place in a dystopian world ruled by shadow creatures and followed the journey of a young maiden tasked with saving her dying world. Qrow would appear in it as her mentor, guiding her during her more difficult trials.

The low-lit sets seen in the trailers belayed a morose, almost gothic aesthetic, and had Tai leaning towards garnishes that matched, such as brisket and black-bean chili, forbidden rice and chicken stir fry, southern pork with a side of black-eyed peas and blackberry cobbler and black forest ham with leafy asparagus and roasted potatoes peppered with black garlic. He was most proud of that last one, as it was meant to match the fire-burnt thickets Qrow would save his apprentice from.

The menu was mostly complete and ready to be revealed. The only thing he had left to decide on was the final dessert.

So, Tai flipped on his old cassette player, rolled up his sleeves, and got to work.

Two hours later found him flourishing on the final touches to the cake he’d crafted while belting out the lyrics to whatever western-inspired ditty was managing to come out of the ancient machine.

“Country roooads, take me hooome, to the place I belooong. West Virginia, mountain llama. Oh take me home, country roads.”

No one was around to hear the lyrics he didn’t quite remember right.

So, of course that was the moment someone decided to walk through the door.

“Mountain llama?”

Tai jumped, completely butchering the strawberry he was trying to cut precisely in half. He swiveled around, greeted by the amused smile of his partner. “God’s almighty Qrow! Are you trying to give me a heart attack?”

He chuckled, holding up his hands in peaceful surrender. “Sorry ‘bout that. It’s just – llama??”

“Oh put a sock in it.” He turned off his player before reaching for another strawberry. As he chopped down, he said, “Surprised to see you here. I thought you were staying in New Zealand a few more days?”

“The reshoots went better than expected, so I caught an early flight.” Qrow explained. “Though I would kill for some coffee right now.”

“Pot’s on for the taking.”

The offer was graciously accepted, and soon enough the other man had a mug in his hand and a seat on the counter, watching as Tai shaped the strawberry halves into hearts. He took a sip of his coffee – black with barely enough cream to color – and asked, “What are you working on?”

Focused on getting the cut just right this time, his response was distracted. “Dessert, for you.”

“Ah, you shouldn’t have.” Like the thespian he was, Qrow absolutely played it up, putting a hand to his heart and fluttering his eyelashes like a lovestruck debutante.

“You know, they say the first sign of an actor’s career going south is when they start to overact.” He ‘tsk’ed pityingly. “And you were still so young too.”

“Hm, funny,” There was a clear smirk in Qrow’s voice, “Because the only way ‘south’ I intend to go is with you.”

Tai missed the next cut too. Ears burning red, he shot the other a look. The only response he was offered was one brow raised in challenge as he smugly drank his coffee.

As much as he wanted to give back as good as he was given, nothing decent would form in his mind. So, he just grumbled, “Snake”. He’d have felt defeated, if not for how nice on the ears Qrow’s chuckles were. “If you’re all done with your games, I’d appreciate it if you’d have a taste of this cake.”

“You sure you want my opinion on that? You know I’m not much of a dessert guy.”

“Don’t worry, I made sure to temper the sweetness for your tender palate.” He said as fetched the cake from the adjacent workstation’s display shelf. Beyond its stark black frosting, the two-layered cake did not look like much. The decoration was left simple, only a standard spiral design bordering the top and bottom edges. Even the addition of the strawberry slices in a simple ring on top only added a bare hint of color.

The trick was within.

As Tai sliced through the cake, it revealed the marble design inside. Made with a mixture of chocolate and red velvet, the two batters blended together in a swirl like pattern. The layers were neatly divided by a scarlet-bright raspberry filling, bringing all the dark colors and bright reds together. He might not be the most outstanding baker there was – that honor had gone to his late wife – but he still felt a sense of pride as he held out the slice to his partner.

Qrow whistled as he got a proper gander at it. “You really outdid yourself this time.”

“The truth is in the taste, not the view.” Tai handed him a fork next.

“Beg to differ.” He said, eyes never leaving him even as he dug in. “The view’s pretty nice from where I’m looking.”

The flush was back, spreading like a fever across his cheeks.

When they had first met, he had told Qrow he was no fool, unblinded by the trickery of the successful and silver-tongued. He’d like to maintain that eighteen months later, that was still the case. But the game Qrow was playing now was more devious than his first – and one Tai didn’t entirely mind losing.

He could not say quite when it started, all the flirting that grew bolder by the day and lewd comments that left him redder than a rose. At first, it had overwhelmed him; yet before long, he had found himself trying to return those notions. It had been quite some time since anyone had taken a fancy of him but settling down had not left him entirely rusty. Every time he managed to leave Qrow speechless or shy left a pleasant warmth in his belly, like a fire just starting to burn.

So yes, he absolutely knew where all this hemming and hawing was leading them. He just never fathomed in his wildest dreams he’d be heading there with someone like Qrow. On a surface level, he could never imagine they were even compatible.

Like the cake, the trick was on the inside.

As was typical for a man of his class, Qrow hid a lot to save face and that was what most saw. A successful, rich, socialite who barely had time to look down his nose at the common folk. Yet, Tai had learned the compassion he truly held. The gesture that saved his restaurant was only one act of many. He saw it again, when Qrow quietly requested if Tai would apprentice Lie Ren, the son of his driver who wished for a future in the kitchen. And again, in his visits to the children’s hospital to read them stories whenever he was in town. Once more with the various gift and food donations he’d make around the holidays so fewer homes had to go without.

That isn’t to say the man didn’t have his edges. He could be too caustic at times and if politics was even hinted at as a topic of conversation, Qrow’s voice was louder than anyone’s in just what he thought about their current president’s policies. He liked to drink, sometimes in excess, and when he was in a poor mood he either took to isolating himself or just sulked about like a teenager.

Yet for all his bad, the good still shined through. His smiles and laughter were treasures. He declined to live in excess, finding peace in the quietness of a quaint home. He was strict in never telling lies to those he trusted. He was brilliant, and funny, and hard-working. It was also a plus that Qrow was nicer to gaze upon than any fancy painting in the most prestigious museum.

There was so much Tai had grown to appreciate about the man behind the actor. With it, his feelings were starting to bud, close to blooming. He knew it was much the same for Qrow – though he knew not how precisely he viewed him, he at least could determine with confidence that it was a mutual romance beginning between them.

The real question was, which of them would be the one to make the final play on this game they’d started?

“Mmm, this is really good.” Qrow’s voice broke him from his thoughts, already halfway through the cake. “You’re right, it’s not too sweet.”

“And the berries add that tartness you like.” Tai added.

He chuckled, forking another piece. “You keeping track of my food preferences?”

That was, perhaps, the best hand he was ever gonna get dealt.

“A’course.” He lent his hip against the counter, “How else will I make your favorites when I invite you to dinner?”

Qrow froze, utensil halfway to his mouth as he stared beyond it and right at him. After a heated second of silence, he asked, “Is that a request for a date?”

Tai hid the shake of his hands by crossing his arms. “It is, if you’ll have me for one.”

“Believe me, I’d happily have you for dinner any day of the week.”

“Yeah?” A laugh mixed with embarrassment and pleasure left him. “How ‘bout Thursday then?”

Qrow smiled one of those treasured smiles and blushed one of those gut-warming blushes, and said, “Sounds just perfect.”

#taiyang xiao long #qrow branwen #Taiqrow #taiqrowweek #rwby #fanfiction #Chase Firekitten's Tale

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