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#Tajine recipe
travelingbytastebuds · 6 days ago
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WHERE: Quinto Sol Mexican Grill (8809 Jefferson Davis Hwy) ... among hundreds of other places, I'm sure!
Of course I've had Mexican, I love Taco Bell!
lol... just kidding of course. Taco Bell being a distinctly Americanized version of Mexican food. But I have definitely had my share of taco tuesdays with their tacos, quesadillas, barbacoa, tamales, enchiladas, chalupas, burritos, huevos rancheros, carne asada, horchatas... even pickled pigs' feet (I tried it on a dare-- never again! lol). Mexican being the second most popular cuisine in America, it is quite plentiful throughout much of the United States.
Far too many meals have been tasted throughout the years to list them all, though I'll give special mention to the meal I had from Quinto Sol Mexican Grill (8809 Jefferson Davis Hwy) on the day of Biden's inauguration, January 20, 2021. Take that 'build a wall' Trump!
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There truly was nothing better than eating a whole plate of tacos, some carnitas (Mexican slow cooker pulled pork) with all those chips, sour cream and salsa and then having some sopapillas (puffed fried bread coated with cinnamon and sugar) and knowing in my heart and soul that the wall Trump wanted was never going to be built now. You can't stop good eats at the border, the tastes must flow!
WHERE: Universal Yum Yums June 2017
I should also point out the wonderful Mexican box put together by Universal Yum Yums! It introduced me to the wonderful product of Tajin, which is a spice that comes out of Mexico and literally if you put this stuff on ANYTHING it just tastes 100% better.
The box also came with a recipe for a Mexican salad including mangos, corn, salsa verde tostitos, tomato, cucumber, tajin and lime/salt peanuts (traded out the sour cream for the nuts). And wow! A salad that's actually delicious! Just put on some Latin Rock in the background and you are good to go!
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  AND ALSO .. WHERE: Epcot International Festival of the Holidays 2017 These were also a tasty treat from years past. They’re fried dough covered in cinnamon sugar usually eaten around Christmas.  Es tan sabroso! It seems almost every country had a version of fried dough and sugar, but these were all the more special because I got to eat them by the steps of the Mexico Pavilion pyramid! San Antonio Magazine says that the difference between sopapillas and buñuelos is that “A sopapilla (soap/pah/pee/ya) is soft, sweet dough (made with flour), flash-fried to puff up into a pillow and drizzled with honey when served hot. A buñuelo (boon/whale/oh) is the same dough, deep fried to a flaky crispness, dredged in sugar and cinnamon, and usually served cool. “ So I guess I ate vaguely the same thing twice, just in different ways! Epcot has also been the home of copious amount of margaritas... possibly too many to safely count, lol.
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And just one last special note for the time me and my then-fiance tried our hand at cooking churros. We had a good time, but I’m not sure they tasted just right. It was also back when he was a bit more open-minded about other cultures, so I guess this whole entry again comes back to Trump in a way. Damn it, Mexico, stop making me think of Trump and make me think of your historic aztec pyramids and beautiful cancun beaches instead! ✤✤✤✤✤✤✤✤✤✤✤✤✤✤✤✤✤✤✤✤✤✤
Now for something completely different... a food song, brought to by yours truly. It’s Cinco De Mayo In This Quarantine Town
It's Cinco De Mayo in this Quarantine Town Gimma a margarita, I'll drink it all down Then add some tortillas if you wanna be kind Some cheesy quesadillas? Sure, I wouldn't mind! Lotsa nachos and tacos-- I'll fill my whole plate! For tasty enchiladas I don't want to wait. Next I'll have hmm... the carne asada if you please And tostadas will fit in my gut if I squeeze Wash all of it down with a horchata or two But now comes the hard part, I'm not sure what to do Somehow I still have to fit out the door... Oh, no, don't worry-- that's what quarantine's for!
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urbanhostessco · 11 days ago
Cinco De Mayo Charcuterie Board
It's that time again. Time for another creative charcuterie board! And just in time for Cinco De Mayo! Cinco de Mayo is a celebration of Mexican heritage. Commemorating the date of the Mexican army's victory over France at the Battle of Puebla in 1862. Cinco de Mayo is not an official Mexican holiday and actually is celebrated more here in the states than in Mexico.
The U.S. celebration of the holiday began in California as an expression of solidarity with Mexico against the French. The holiday spread throughout the country and today is considered an opportunity to celebrate Mexican identity, promote cultural awareness, and build community.
For this amazing reason, we think it's a great opportunity to build a very Sabrosa(that means yummy) Mexican heritage-inspired charcuterie board for the occasion!
Unlike many nontraditional charcuterie boards we do, the great thing about a Cinco De Mayo board is that traditional Mexican foods are rich in all sorts of gourmet cheeses and craft meats.
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Our focal points of these boards will be the dips. You may already be familiar with queso dip. But like most things here in the states, queso dip is one of those things that's been American-zied. Nacho cheese dip and the melted cheddar mozzarella mixes you get at restaurants are not truly Mexican. Surprise. Authentic Mexican melted cheeses are known as queso blanco or Queso fundido. We'll be using queso fundido because it has the word "fun" in it! 😅 Too cheesy? Get it?😅😅. Ok we're done
But seriously, Queso fundido is the more flavorful Mexican cousin of queso blanco, usually served with grilled peppers folded throughout. This recipe also adds a little chorizo to elevate the dip to new heights! And if you are seriously looking to wow people take it a notch up and make it a Queso flameado. You guessed it, cheese flambé! Setting the board first, of course, add a shot of tequila(85-100 proof or at least 50% alc) on top, gather everyone around, have the boomerangs ready, then toss a match!
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This isn't necessarily for show. It also can be done to re-melt the cheese when it starts to cool and solidify. Serve in a small cast-iron skillet to give it a rustic feel.
Next up we will stack some tetelas oaxacas surrounding our queso. Tetelas are small triangular-shaped snacks made of corn masa and stuffed with retired beans then topped with, you guessed it, more Queso. Of course, you can add crumbles or salsa for extra flavor as well. Although beans are the more popular stuffing for tetelas, they can also be stuffed with other fillings like pork cracklings, mushrooms, and cheese, just to name a few.
Alternatively, for those not wanting bean stuffed chips, we will share the circle with some small crispy chalupas!
What is a chalupa? Chalupas can be found in the south of Mexico and is a crossover between tostadas and tacos. They are an iconic Poblano street food. Although the queso fundido will be our focal point, your chalupas will be the main charcuterie. They are a versatile airy blank slate that your guests will be able to top with other ingredients or just dip in your queso. So have plenty on standby!
After that, we can do rows of fresh sliced jalapeno to start our Mexican flag colors! Followed by some slices of Queso Panela.
Like most authentic Mexican cheeses, panela is a soft and white cheese. But it is made with skim milk and thus is firmer and considerably more flexible than its queso brethren. Panela can be easily cut but not crumbled. Panela cheese is slightly salty and is most often eaten alone or with other ingredients as a snack or an appetizer. Making it a great choice for our Mexican charcuterie.
Next up, we will lay out our red meats to finish up our flag colors. To contrast all these salty snacks, how about a true Mexican treat. Chamoy and tajin are some of the greatest Mexican secrets. When combined then tossed on mangoes you get the most amazing flavor known as mango con chile!
Finally, at the end of the board, we will do a mixture of mini tamales and cut elote aka Mexican street corn! Off to the side, you can have small bowls of salsa verde, sour cream, and pico de gallo to keep the Mexican flag theme going
Now we know this may seem like a lot of stuff for you to be making a simple cheese board. But here's a pro tip. The corn husk you will have leftover from your elote can also be used for your tamales. Also, the corn masa is enough to make several hundred chalupas and tetelas. So don't fret too much about all the ingredients because everything will eventually make everything else for you. Nothing goes to waste in Mexico.
So much goodness comes from our neighbors from the south it is no wonder we love celebrating the people and their culture! Hopefully, this charcuterie will be the perfect centerpiece for the festivities!
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Tajine marocain de poulet
Profitez de cette délicieuse recette de Casserole Recipes
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dangold51 · 13 days ago
Skinny Margaritas - Slender Kitchen
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Skinny Margaritas - Slender Kitchen
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Skinny margaritas made with fresh lime juice, orange juice, tequila, and a touch of agave are seriously the best margaritas around – skinny or not! Jump to Recipe keyboard_arrow_down
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Skinny Margaritas Recipe
These lightened up margaritas made with just four simple ingredients are refreshing, bright, and exactly what you want in a balanced margarita. 
When it comes to cocktails, margaritas are always high on the list with the punch of lime juice, orange, and tequila. However, I hardly ever order them in restaurants because I hate the taste of sour mix and premade margarita mixes.
If I am going to have a margarita, I want the real thing and it absolutely must have fresh juice. The other thing I have learned making countless batches of margaritas is that I am not a big fan of orange liquor in my margaritas. I prefer the taste and sweetness of fresh orange juice. Plus it’s cheaper. 
Two other things I love in a margarita – balance and bubbles. The balance part if why I like to include equal parts of orange and lime juice. If you prefer a more lime-centered margarita, use a little less orange juice, about two tablespoons.
Now the bubbles. I like to add a splash of seltzer to my margaritas. This adds some bubbles and also makes for a bigger drink. Win-win.  
Last thing, I almost didn’t call this a skinny margarita, because although it is lower calorie and cleaner than most margaritas, it’s actually just my preferred recipe for a margarita. I love the bite of the limes, the sweetness from the orange juice, and the fact that there is no cloying sweetness. This is just the best way to make margaritas. 
Recipe Ideas and Margarita Flavor Ideas
As soon as you start thinking about margaritas, you probably start thinking about all the different flavor combinations you want to try out. 
Fruit: These can easily be transformed into fruit flavored margaritas using strawberries, raspberries, mango, pineapple, peaches, watermelon, and more. For a quick and more rustic prep, just muddle the fruit in the bottom the shaker before adding the other ingredients. For a smoother option, blend the fruit into a puree before adding it to the shaker. 
Spicy: For a spicy margarita, muddle a few slices of jalapeno in the bottom of the shaker before adding the other ingredients. Then garnish with a few extra pieces of sliced jalapeno. 
Fresh herbs: Adding some fresh herbs to a margarita can be really delicious. Consider rosemary, thyme, cilantro, or basil. Simply muddle the fresh herbs with the lime juice in the shaker. Then add the other ingredients and shake. Garnish with extra fresh herbs.
Frozen: To turn this into a frozen margarita, simply blend it with some ice – about 1/4 cup per serving to make sure it doesn’t get watered down.
Frozen fruit: For the best frozen fruit margarita that isn’t watered down, simply mix the margarita recipe below with a 1/2 cup of frozen fruit (per serving) in a blender. This works best when you prepare a few servings at a time. 
Spiced rims: There are so many different ways to coat your margarita rim to create fun flavor combinations. Our favorite is using Tajin, a Mexican chili lime seasoning.  You could also use the Trader Joe’s chili lime seasoning mix. Another option is to make your own flavored salt rim by adding citrus zest, dried herbs, or other spices to your salt rim.
How to make a pitcher of skinny margaritas?
Once you starting making these lightened up margaritas, you’ll want to make them by the batch for a fun Taco night or get together. This recipe will make about 8 drinks. 
1.5 cups tequila ounces tequila
8 large limes, juiced (about 1.5 cups)
4 oranges, juiced (about 1.5 cups)
2.5 tbsp agave
Since you can’t really shake drinks by the pitcher, I like to mix this in advance and chill in the fridge if I have time. That way the ice cubes don’t water down the drink. Then simply set up your salted glasses, add ice, and you are ready to go.  
If you are serving these with seltzer water, add it just before serving or place it on the side for those who want to use it. 
Can I make these in advance?
If you plan to make these for a crowd, you can combine the lime juice, orange juice, tequila, and agave up to 4 hours in advance and place it in the fridge to chill. Then just give it a good stir before serving.
If you plan on making these a few days in advance, you can mix the lime juice, orange juice, and agave. Then when ready to serve add the tequila and shake or stir. 
If you are adding seltzer water, add it right before serving so it is nice and bubbly.
Why add seltzer water?
Seltzer isn’t a traditional ingredient in margaritas but as someone who appreciates having a bigger drink, I love adding some lime, lemon, or grapefruit flavored seltzer to my margaritas. Not only does it double the size of the drink, but it also adds some delicious bubbles.  
If you decide to add bubbles to your drink, you can start small and just add a splash or some people like to use a tall glass and fill it with seltzer. You can always squeeze in an extra lime if needed. 
One quick note: If you add seltzer, especially a large amount, it will dilute the other flavors of the drink so it won’t taste as much like a standard margarita. 
What can I use instead of agave?
Since tequila is made from agave, I like to compliment that flavor by using agave as the sweetener. However, you could also use honey, maple syrup, or simple syrup. 
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la-sunnydays · 14 days ago
Best cookbook for beginners? Not just recipes but for understanding cooking theory and maybe even a teeny tiny bit of philosophy?
Hi everyone!
Here's the deal; I'm a 21-year-old Londoner and just about to graduate. When I first moved out about five years ago, my cooking skills were as pitiful as you can imagine (ketchup, peas and chicken nuggets) but since I started my degree, I've slowly started building up my repertoire. The first time I diced and fried off an onion, sliced some garlic, chopped up fresh basil and topped it off with a tin of tomatoes was heavenly. I've got cheats stir-fry and chicken tikka masala, tomato pasta sauces, wholemeal raisin and walnut bread and a couple of chicken recipes under my belt.
Here's what I'm looking for; I'd love a cookbook that introduces me to cooking fundamentals and why they are the basics. Something that gives me a broad understanding of what cooking is and how it works, not just "5000+ 15 minute meals for absolute beginners". I'm a Film studies student so I'm an absolute sucker for philosophy and if there's a book out there that offers a broad understanding of the historical or philosophical context of cookery, that would be perfect.
My favourite styles are Italian, East Asian, South Asian, Middle Eastern and North African (the things I do for a good tajine...). Also, I am aware that simply grouping together all South Asian and North African cuisine is totally reductive, particularly considering that nobody would use the phrase European cuisine as Italian cuisine and English cuisine are barely comparable (but this is where the books come in!). I'm also trying to make more of an effort to keep kosher so ideally, books that go easy on the pork!
Many thanks everyone, stay safe! X
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illestafrican1 · 14 days ago
Best cookbook for beginners? Not just recipes but for understanding cooking theory and maybe even a teeny tiny bit of philosophy?
Hi everyone!
Here's the deal; I'm a 21-year-old Londoner and just about to graduate. When I first moved out about five years ago, my cooking skills were as pitiful as you can imagine (ketchup, peas and chicken nuggets) but since I started my degree, I've slowly started building up my repertoire. The first time I diced and fried off an onion, sliced some garlic, chopped up fresh basil and topped it off with a tin of tomatoes was heavenly. I've got cheats stir-fry and chicken tikka masala, tomato pasta sauces, wholemeal raisin and walnut bread and a couple of chicken recipes under my belt.
Here's what I'm looking for; I'd love a cookbook that introduces me to cooking fundamentals and why they are the basics. Something that gives me a broad understanding of what cooking is and how it works, not just "5000+ 15 minute meals for absolute beginners". I'm a Film studies student so I'm an absolute sucker for philosophy and if there's a book out there that offers a broad understanding of the historical or philosophical context of cookery, that would be perfect.
My favourite styles are Italian, East Asian, South Asian, Middle Eastern and North African (the things I do for a good tajine...). Also, I am aware that simply grouping together all South Asian and North African cuisine is totally reductive, particularly considering that nobody would use the phrase European cuisine as Italian cuisine and English cuisine are barely comparable (but this is where the books come in!). I'm also trying to make more of an effort to keep kosher so ideally, books that go easy on the pork!
Many thanks everyone, stay safe! X
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lizzie-mcguire-04 · 14 days ago
25 calorie takis!!
takis are my weakness.
but, they're extremely easy to binge on.
this recipe isn't exactly like takis, but it's enough to fill your craving...or even binge on.
i saw this on tiktok somewhere, but I sadly don't remember who posted it. i was very skeptical at first because substitutes just never hit the same...this is different.
again, they aren't takis, but they are the closest thing to them.
1 medium carrot, chopped into shapes resembling takis
some tajin
some chili powder
some lime juice
mix everything together until the spices are evenly distributed and enjoy!
i don't even like carrots much, unless they're drenched in ranch, but these are AMAZING.
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matchacal · 18 days ago
ok so sorry if you’ve done this already, but i think it would be really cool if you dropped claudia’s mangonada recipe (if you have one lol)🥺
So I based Claudia’s off this video. It’s basically a cup of ice, half a cup of mango (or frozen mango or  half a cup of mango sorbet), a cup of mango juice and 2 shots of tequila. Personally I don’t like the chamoy and tajin, but that’s mainly for decorating
Apparently Baskin Robins is releasing a mangonada flavor sans tequila so that could be interesting
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robinksimblr · 20 days ago
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A tajine is a kind of dish named after the kind of pot it's prepared in. Usually a kind of stwe made from vegetables spiced with spices like ginger, cumin, turmeric, cinnamon, and saffron, though it's often made with lamb, this version is vegetarian for your veggie sims to enjoy. This version is topped with pine nuts.
It has all three sizes (8 servings, 4 servings and single serving)
Please don’t re-upload as your own!
Optional EA vegetable of any kind, as well as icemunmun ginger, cumin and pine nuts ingredients (food can still be cooked without)
This food item REQURES the latest version of my food enabler object.
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cookingwithchefqureshi · 21 days ago
Check out my new video and Please visit my YouTube channel kindly subscribe,like leave your comments below the videos and share with your friends and family thank you.
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nightwind4 · a month ago
Moroccan Foods
Moroccan Foods Moroccan cuisine is a mix of Berber, the first people that lived in Morocco, Arab, Mediterranean, and African influences. Throughout the history Morocco was the doorway between Europe and Africa and the point of interaction of many civilizations. Many experts consider Moroccan cuisine as the culinary star of North Africa and rated it among the best cuisine in the world. There are few places in the world where food is more carefully and artistically prepared, more delightfully served and more enjoyed than in Morocco. Morocco is an agricultural country that produces a wide range of Mediterranean vegetables and fruits. And also produces large quantities of sheep, cattle, poultry, and seafood that serve as a base for the Moroccan cuisine. Agricultural side of morocco influences the Moroccan cuisine that consists of a lot and vegetables and fewer portions of meats. Spices The spices are used widely in the Moroccan dishes, they are imported to Morocco for thousands of year and some are grown locally such as saffron, mint, oranges, and lemon. moroccan cuisine is characterized by rich spices like cumin, coriander; dried ginger, cinnamon, and paprika are on the cook's shelf. Also a side dish that open the appetite is called Harissa, a paste of garlic, chilies, olive oil, and salt, makes for spicy dishes that stand out among the milder foods that are more the Mediterranean norm. And there is also Ras El Hanout, which means head of the shop, names a dried spice mixture that combines anywhere from 10 to 100 spices. Each vendor has his own secret recipe, and no two are exactly alike. The Meals Moroccans have three meal Breakfast, lunch, and dinner; Bread is eaten with every meal. The midday meal or the lunch is the main meal, with the exception of the holy Month of Ramadan, The main meal is served around 9 or t10 o`clock of the night, because people were fasting during the day. The typical meal starts with hot or cold salads followed by the main dish; the main dish contains lamb, chicken, beef or fish with vegetables. A cup of sweet Mint tea is usually used to end the meal. If a Moroccan invite you to drink tea with him, don`t refuse his invitation you will disappoint him. In Morocco, tea with mint is a symbol of hospitability and welcoming the guests. Moroccans always wash their hands before start eating the meal because they eat mostly with their hands and use bread as utensil only for couscous some they use spoons. Famous dishes Couscous is a dish of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimeter in diameter before cooking. Different cereals may be used. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally topped with meat and vegetables. It can also be eaten alone, flavored, or plain, warm or cold, or as a dish. Moroccans believe that couscous` origin is morocco. Couscous is popular in Morocco and Northern Africa countries like Algeria, Tunisia and Libya. It is also popular in the west Africa,franc,Spain and Italy, as well as in turkey,Greece, Cyprus and and most Arabic countries. Couscous is central to Moroccan cuisine and is often cooked with spices, vegetables, nuts, and raisins. It makes a meal in itself or is topped with rich stews and roasted meats. Most family cooked couscous in Fridays as a tradition. Nowadays, couscous is an international dish that you can get in many big restaurants in many parts of the world. Meats Beef is the most eaten red meat in Morocco, lamb is preferred but it`s not common because of its higher price. Poultry and fish are used more due to their lower price. Among the most famous dishes are Couscous, Tajine, Tanjia, Pastille and Harira. Harira is the most famous soup in Morocco that is eaten extensively with dates in the holy month of Ramadan. Moroccan salads made from raw ingredients and cooked vegetables. The salad could be served either hot or cold such as Zaalouk, eggplant and tomato mixture.Lamb is a principal meat, roasted lamb is cooked until tender enough to be pulled apart and eaten with the fingers. It is often topped with raisin and onion sauces, or even an apricot puree. Meat and fish can be grilled, stewed, or cooked in earthenware called Tagine. Savory foods are enhanced with fruits, dried and fresh apricots, dates, figs, and raisins, to name a few. the lemon preserved in a salt-lemon juice mixture bring a unique face to many Moroccan chicken and pigeon dishes. Nuts are prominent; pine nuts, almonds, and pistachios show up in all sorts of unexpected places. Moroccan sweets are rich and dense confections of cinnamon, almond, and fruit perfumes that are rolled in filed dough, soaked in honey, and stirred into puddings. Conclusion: Moroccan cuisine is one of the most important cuisines in the Mediterranean cuisine. The civilizations that lived in morocco enrich the diversity of Moroccan cuisine. In Morocco, Most homemade dishes are prepared by women. Moroccan women don`t allow their husbands to be with them in the kitchen they consider it their own private business. The wives stand in the kitchen for long hours to prepare the wonderful dishes especially when there is guest at home. Moroccan people are eager to show their hospitality to their guests. So if you visit Morocco even the poor family will starve to prepare the most famous and finest dishes for you to show you their hospitably. The way of cooking some dishes vary from different cities in Morocco such as Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today. Teaching Jobs in Nigeria
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point-paradox420 · 2 months ago
Sweet Treats part two
Here it is guys! I couldn’t wait anymore. And technically... I waited until the next day... haha 
But anyway here is Part two of my new series. I hope you enjoy !!! Let me know in the comments if you liked it or not!! I still new to writing stuff so if i fucked anything up please tell me!! :)) 
Here are the links to previous, and future parts 
Part 1   Part 3   Part 4   Part 5   Part 6
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You didn’t go back to class that day, in fact you didn’t return for the rest of the week. You had spoken to Midnight, Present Mic, Aizawa, All Might, and Principle Nezu about what happened in class. Aizawa explaining everything that happened. You could hear the anger in his voice, you had no idea what happened after you ran out of class but from what Mina and Uraraka said he got his ass handed to him. They all agreed that it was best you take a few days to recover from what happened. You didn’t leave your room at all during the day when your peers were in the dorms, instead you waited until after curfew to sneak downstairs to shower and eat something. 
The feeling of weakness spread over you as you sat in your window and watched the stars. Why did his words hurt so deep? Was it because you were always worried you weren’t enough? Or maybe it was because his words were the truth. You knew you might never make it as a pro hero, a realization that tormented you since you gained your quirk. It was powerful in an of itself, but it was taking you too long to progress. You tried, fuck you tried, but it was never enough. It also never helped that you would watch Bakugou for inspiration and see how far he had come in such a short time. You always admired his determination, dedication, and work ethic, he was everything you aspired to be, and everything you were unfortunately not. It hurt to think this way, to finally begin realizing that you weren’t cut it to be a pro. 
You walked down to the kitchen, making sure you weren’t loud and walked softly. You had grabbed a water bottle from the refrigerator, taking a long and slow couple of gulps. You closed the double door with your foot, practically drowning in your water as Bakugou stood behind the door. You started coughing, water going further down, making it hurt even worse. Bakugou realized that you were basically choking and started patting your back, allowing the water to come back up. 
“Oh god! Why does water have to hurt?!” You choked out, laughing a little bit when you straightened up more. Bakugou’s hand rested on your back as he made sure you were okay. Both of you noticed at the same time, locking eyes with each other. He pulled his hand back before taking a step back.
“Can’t even drink water correctly now? Shitty woman.” He scoffed, grabbing his own bottle. This was the first time since his outburst that he had seen you. You weren’t wearing your normal formal clothes, instead you were in yoga pants that were to long for your legs, you had on a pair of hey dudes that were red and sparkly, your long jet black hair was in two french braided pigtails and you had on an All Might tank top on as well. You looked comfortable, and yet Bakugou had never seen you more beautiful than you did then. But you laughed slightly by his comment, which surprised him. 
“Listen, I wanted to apologize about the desserts. I never realized that I could be coming off annoying by giving you them all the time. I won’t do it aga-”
“NO! I-I mean, please don’t stop. And don’t apologize to me either. I was a dick. Your food is good, don’t stop sharing, at least with me. I couldn’t fucking care about the rest of those extras.” He grunted, leaning against the counter, his eyes caught yours and you smiled warmly to him. Making him blush deeply. 
“In that case, want to know a secret about the ones I give you?” You took a step closer to him, watching his face blush harder, a tint of confusion slipped in as well. 
“You don’t do something perverted do you?! Sick fuck!” His face twisted in disgust, making a deep laugh erupt from your belly. 
“Oh wow Bakugou! Sometimes I think you and Mineta could be very close friends.” You teased him this time, pushing stray baby hairs back from your face, he watched you intently before your words registered in his brain. His eyes went white as he got angry.
“YOU TAKE THAT BACK RIGHT NOW SHITTY WOMAN! I AM NOTHING LIKE THAT LITTLE PERVERT BASTARD!” He got quiet after you started laughing, grabbing a hold of his shoulder for balance. His eyes, and demeanor softening instantly at your fingers touching his exposed shoulder.
“It was a joke! I’m sorry, but I think you deserved that, just a little bit.” You smiled proudly up at him, “Anyway! No I’m not a pervert to my desserts, I meant what I do differently for yours, than everyone else’s. Want to know?” You wiggled your eyebrows, gaining a chortle from the angry boy. 
“Sure. I think I should know what I’m eating that no one else seems to get.” His tone was questioning, but he wasn’t actually questioning you. 
“Alright! Great. It’s been a while since I had any help in the kitchen. And I know you’re a good cook yourself, so this will be fun.” You tossed your extra apron to him. ‘Kiss the Cook!’ Written in cursive with red letters sewn into the front. 
“Wait…. What?” He looked at you like you had tentacles and 5 heads. You laughed and tied the apron around his waist. 
“Don’t worry! I’m here to answer any questions you may have. But now to the important question, what would you like us to make? It’ll just be for us so you don't have to worry about sharing with everyone else. Not that you would.” You laughed as you grabbed the container with Flour inside. 
“That chocolate cupcake you made a few weeks ago was really good.” His voice was small behind you, and you almost missed the sincerity in his voice. You turned to see him straightening his apron, making sure it was even and covered the front of himself. 
“I’m glad you enjoyed it. Grab the sifter from that cabinet next to the fridge. And the measuring spoons as well. I’ll get the cocoa powder and sugar.”
“Aren’t we breaking the rules right now?” You both began to follow the recipe you had written down, gathering all the ingredients into the bowls. 
“Technically yes, but Aizawa Sensei knows that I haven’t been leaving my room when everyone is home, so he lets me do as I please at night, SO LONG as I clean my mess, and make sure not to wake him or anyone else up.” You mocked the serious tone Aizawa had given you when you had the meeting with your teachers. Bakugou smiled at your impression of Erasure Head. 
“I’m sorry, for what I said.” 
“I know you are Bakugou. And I’ll accept your apology… ONCE you help me make these two cupcakes.” Your cheeky smile made his mouth twitch slightly. 
“Deal. How are you going to make it spicy?” 
“Ahhh that’s the secret! When my family and I went to Mexico we tried these candies, they’re called Vero Mango Paletas, basically it’s like spicy fruit candy. Anyway, I asked around the local stalls and found this,” You pulled your bottle out of the spice rack, handing it to him, “It’s called Tajin, it goes really well with desserts, well really anything. But I like it the most in desserts, it brings a new level to it, I feel.” You smiled as he handed the bottle back to you. His eyes following every movement you made. 
“I might start stealing some.” He winked, leaning against the counter, watching as your face turned pink. You couldn’t hide behind your usual curtain of hair that you normally had. He could see the way his words affected you now, and he liked it. 
“Only if you go halfsies with me when I have to buy more. I haven’t told anyone else where I keep it, so if it starts to go missing, I’ll blame you. Also set the oven to 350, we have to preheat before, or the cupcakes will come out uneven and slightly underdone.” 
The next hour you both spent talking some while you baked. He found out that your family traveled a lot, you had gone to some amazing places. Every summer your mom and dad take you to at least two places, one that you can drive to, and one that is new. He had seen the handmade board with every country in the world outlined, most had pictures on them. If the country was small you hand drew the country's flower in the outline. At times there was silence but it was never awkward. You would catch him watching you, and a blush would form over your cheeks, you would smile and ask him if there was something wrong. He would shake his head, a small smile playing on his lips. It felt like he wanted to say more, but unfortunately the oven timer dinged, letting you know that the cupcakes were done. 
You pulled them out and then set them over to the side. Looking over to Bakugou. 
“Alright Murder Boy, we now have to make the icing, and then melt the white chocolate for the letters. Do you want sprinkles? I never asked if you liked them, some people do, some don’t, but I bought special sprinkles that are a mix from big to super small. All red, and they have these star shapes that look like explosions.” You pulled the sprinkles from your personal drawer in the kitchen. It was stashed all the way in the back, and you had to move about five things to even get to it. Bakugou blinked, his mind was filled with thoughts. 
‘She does all this once a week for us. But I never knew how much she does for just mine… but why?’ He couldn’t understand why you did this for him, but when you turned around with the big container of sprinkles he couldn’t help but grin proudly. He absolutely loved sprinkles, but he would never EVER tell anyone. Except you.
“I guess those are cool.” He tried not to sound happy, tried to brush it off like nothing, but you caught it, much to his annoyance.
“Great! Let's get started. By the time we finish this the cupcakes should be cooled enough to frost. I should be able to take them out of the tin now, actually. Flip that paper over and there is a recipe for icing, don't mix any of the ingredients yet, just measure them individually until I can show you how.” 
“I can actually make icing, at least this type. My dad likes to make my mom’s birthday cake every year, I usually help. I can follow a recipe as well, damn woman.” He scoffed, trying to act like he wasn’t opening up about himself. 
“Alright big shot. Don’t fuck it up.” He whipped his head around at the mere sound of you cursing. He wanted to yell at you for it, but he resisted, he would be a hypocrite if he did, plus it was sort of hot. 
About an hour later, and it was midnight already, Bakugou was watching as you made capital letters of both your first names. You were so delicate as you wrote, and retraced the letter as it dried. Your handwriting was immaculate, something he was beginning to envy about you. When you were done, there were two perfect red with black swirled letters on parchment paper. 
He watched as you frosted the cupcakes perfectly, taking in everything you did. He watched as you went through the process with no forethought, like second nature for you. You frosted your cupcake first, then moved to his. First you pour a tiny bit of the tajin in a mortar, and grab the pestle, grinding the spice into an even finer dust. After that, you added the dust to the rest of the icing, using a whisk to blend it together thoroughly. 
Taking a new frosting bag, you then frosted his cupcake, making it a lot neater than you had made yours. He watched as you gingerly placed both the letters on the cupcakes, also grabbing a handful of sprinkles to find the best ones. You added the small finer crystals, making sure there weren't too many. You grabbed five star shapes, that Bakugou had to say, looked a lot like explosions. You placed a few more before dumping the rest in your hand on your own. 
“And Voila! Spicy Chocolate Cupcake, specially made for Bakugou Katsuki.” You beamed up at him, holding the treat out for him to take. He smiled down at you, a genuine smile that you just gawked at. He took the cupcake, peeling the wrapper before taking a big bite. Stuffing his mouth. 
“Is it good?” You asked, rocking on your feet like a child.
“It’s… fucking hell, it’s amazing. I can’t believe how much you do extra for mine.” His eyes were focused on the cupcake, he took another bite, shoving the rest in his mouth as he went for the milk in the fridge. 
“I’m glad you like it. And I don’t think it’s that much extra.” You shrugged, turning to grab your own, hiding the red blush you had over your cheeks.
“Are you fucking with me? Because you definitely don’t do all of that for everyone else. So why is it so different for me? Why make mine better?” He spoke after a long drink of milk. 
You blushed, not knowing what to say, “Well, at first when you got mad at me, I questioned if it was because it was too sweet. So that’s when I realized that I could make it not as sweet if I tweaked the recipe so that you might like them more. The scone that I made, that day… it was different too, the dough was a little more savory, and i kept the filling the same, kinda.” You watched your feet for a moment. Very aware that his vermillion eyes were boring holes into the top of your head.  
“There’s more.” He grunted, resting against the counter. 
“I admire you so much Bakugou, the way you push past expectations, how you are sooo determined to become the number one hero. How you don’t care if you hurt people's feelings when they try and hurt your feelings. Your work ethic is amazing, you are always working harder and trying to get better, even though you’re one of the best students in our class. When I am struggling to continue or need inspiration I watch you. The way you work hard, and scream at yourself to do better, makes me want to do better as well. Makes me think that I can actually do this whole hero thing.” You smiled up at him, watching the way his eyes glistened. 
“You aren’t so bad, (Y/N). Also… I guess you can call me Katsuki, if you wan-”
“YES! No take backs! Now go to bed! Or you’ll be grumpy in the morning.” You teased, you were about to take off running up the stairs, when his apron caught your eye. You smiled devilishly, before going on your tiptoes, planting a sweet, gentle and soft kiss on the corner of his mouth. Before he could respond, you spoke quietly. 
“Hey I’m just following the apron’s orders.” You winked up at him, taking off for the stairs before he could blow your ass to Timbucktwo. 
Bakugou stood there, his fingers going to his mouth as he watched your shadow disappear up the stairs. His heart beating rapidly as his head finally registered what you had done. He was left grinning widely after you, thankful that no one was around to see how smitten he looked.
I hope you enjoyed!!! Please like, comment and reblog! I take all feedback !!! 
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crazytummyblog · 2 months ago
Cooking Tagine food Tangia beef Tajine Ceramic pot Moroccan chicken recipes /MOR
Cooking Tagine food Tangia beef Tajine Ceramic pot Moroccan chicken recipes /MOR
Cooking Tagine food Tangia beef Tajine Ceramic pot Moroccan chicken recipes /MOR Price : 47.95 Ends on : View on eBay
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wouterenanouk · 2 months ago
Tajine met aardappels, drumsticks en spruiten
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wouterenanouk · 2 months ago
Dé tajine recipe
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plantbasedgray · 2 months ago
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
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
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. 
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