#blooming onion recipe | Explore Tumblr Posts and Blogs

sea-lestial-dream-witch · 1 year

Text

Welcome Spring Rituals🌺🌼🌿🍃

Spring is a time of rebirth and rejuvenation: the bees are back, flowers are blooming, and plants and animals are no longer dormant and hibernating. Throw away the old and make room for the new during this season.

Here are some ways to welcome the season of Spring. Many of these are quick or easy, great for beginner witches, those on a budget and witches in hiding!

• Cleanse while you clean: Do a deep clean of your home or space. Use lemon, white vinegar, rosemary - something potent and cleansing. Wash your pillowcase, blanket and bed sheets. After your space is clean, open the windows and light a candle/incense or use room spray to freshen the area. You can also banish stale energies while doing this. *Please exercise caution while using cleaners*

• Throw out the old: Donate, sell, give away, recycle and dispose of that which you no longer need. A fresh, clean space creates a clear mind.

• Garden: Plant herbs, flowers, and plants native to your area. Don’t have a lot of space or know-how? Next time you go to the grocery store grab cilantro, basil, green onion (or look into other easy options) and chop off the bottom of the stems at an angle, place in a cup of tap water indoors by a window that gets plenty of sun. Such plants can easily survive in water and after they grow roots place them in a small cup or bowl of soil. If you can’t buy soil go outside and grab some if it’s organic and safe (untouched by unsafe pesticides and fertilizers). Some things can grow by being planted whole or sliced (ginger) or by extracting seeds (tomato) so take your time and do research before you spend unnecessarily.

• Save the Bees: Learn about flowering plants in your area that attract bees. Buy some seeds and plant away! You can also look into flowering plants which attract butterflies and hummingbirds if you wish. If you cannot buy seeds you can learn how to remove them from the insides of some flowers and plant them.

• Flower power: If you live in an area with many flowering plants, go out and admire their beauty. Envision how they’ve survived year after year, how the balance of rain and sun allows them to flourish, and how they’re part of a delicate, beautiful, natural system. If you have your own garden, pluck some flowers if you wish and make a beautiful bouquet to decorate your space with.

• Crystal cleanse: Renew your crystals by cleansing and recharging them. Gather rain water or use moonlight (or a preferred method) to pamper them a bit! Go a step further: clean and cleanse your altar and witchy tools.

• Mindfulness: Spring is a wonderful time to meditate more - light some incense, use meditation tools such as a tuning fork or chimes. Listen to guided meditations. This is also a great time to journal more and sort through your thoughts. Leave behind old, stale energies of the previous year to allow newer, better things to take that place.

• Burn the past: Write a letter (to yourself) about past grief, regrets, and failures. Burn this letter and bid farewell to the feelings and emotions attached to it. After, you may write and keep a separate letter full of goals, wishes and aspirations to last you until next Spring or longer.

• Kitchen witchery: Cook and/or bake and imbue the foods you make with positive things such as peace, good health, and prosperity. Look into recipes specifically meant for spring and utilize produce which is commonly used during springtime. Add color to your food through the use of different veggies, fruits, spices, herbs, etc.

• Expand your craft: Ever tried sun magic? Wind magic? Used sound in your craft? Learn how to make sigils, try a new spell, make a spell jar, research and aspect of witchcraft you don’t know much about. Educate yourself on cultural appropriation, respecting closed traditions, how people around the world welcome springtime, the history of witchcraft both in the east and west.

• Expand your skills: Try something new! Take an art or cooking class, buy a cookbook, learn to crochet or sew, consider hobbies that are practical and exciting. Invite new skills and interests into your life. Study plant identification, learn how to garden on YouTube, learn how to identify stars… whatever may interest you, be open to it. Look for online tutorials, videos, free apps, library books, and people to aid you.

• Create: Spring brings vibrant colors and we can find so many ways to honor this. Draw, color, doodle, write, sing and dance. Paint a birdhouse, or some stones. Decorate your Grimoire or Book of Shadows. Add color to your life.

• Glamify: When you have free time, try on different clothes, makeup, hairstyles, and jewelry. Mess around, have fun with it, and see which combinations make you feel best. Glamours are such a subtle way to practice your craft. Wear colors that make you happy whether it’s clothes, accessories, hair or nail polish!

• Rest: Stop. Slow down, breathe mindfully. Turn off or silence devices, log off social media. Take a substantial break from screens. Take a nap. Have a soothing cup of tea. Stare at the sky. Spring is a time of growth and growth requires rest.

•Pampered and polished: Massage yourself from head to toe with lotion or body oil. Take your time and go in slow circular motions. Don’t neglect your scalp, face, neck, shoulders or feet. Visualize leaving old pains and worries in the past.

Do something extra for yourself, whether this means added rest, an at-home facial, deep condition for your hair, maybe you need a good back scratch or to stretch out, or a cooling or heating pad (frozen veggies or warm dishcloth can be used) over your eyes or a sore area. Listen to your body and tend to yourself when possible.

Take a steamy shower or bath. Toss flower petals, herb sprigs or citrus slices into your bath. After, indulge in a lotion, perfume, or body oil you enjoy. Wash away the energies of the past and the remnants of winter. Surround yourself with what makes you happy and feel good.

• Say thank you: Thank special people, loved ones, and pets. Take a while to think about those who uplift you, support you, make you laugh, and listen to you. Show gratitude towards others. You may also thank the universe, nature, and God or deities you worship however you see fit, whether this means time spent in nature, prayer or offerings.

• Share your bounty: Cook and bake for your loved ones, give them something from your garden such as flowers, herbs, veggies etc. This can also be as simple as giving someone a genuine compliment. Have a “one dish” party with friends/family in which everyone pitches in. Come together and teach people something or learn something new. Plant a garden with your friends/family/community. Share your resources but do not dim your own flame to keep others lit. Take time for yourself, too.

🌊sea star witch🌟

These are mere suggestions and we tend to know what suits us best. I understand not everyone has the time, energy, spoons, resources or funds for all or half of these activities.

If you’re stumped, burned out and exhausted (like I am) don’t feel pressured to try all or most of the above. Slow down and tend to yourself.

Sit back and enjoy the beautiful spring skies, listen to the birds, watch the flowers grow, watch clouds pass by over head. Appreciating spring can be as simple as this!

#my post #sea star witch #tips #eclectic witch #easy #witchblr #tumblr witch community #tumblr witches #spring #baby witch #beginner witch #ostara #long post #long read #seasonal witchcraft

210 notes · View notes

najia-cooks · 1 year

Text

[ID: First photo shows a shallow bowl with six dumplings garnished with cilantro. The dumplings are round, with circular pleats surrounding a small hole at the top of each one. The bowl is filled with a bright red sauce freckled with spices. Second photo is a close-up of one dumpling covered in sauce; another dumpling, cut open to show a ground beef filling, is resting on the first dumpling. End ID.]

Vegan "beef" momos (Nepali dumplings in tomato achar)

Tender wrappers encase flavorful, juicy filling and swim in a spicy, tangy tomato sauce in this Nepali-style steamed dumpling recipe. Momos originate in Tibet, but are commonly served as a street food or snack in Nepal. Many restaurants in Nepal are known for their unique or distinctive achar recipes--mine is flavored with sesame, ginger, and a spice blend of timir peppercorns, coriander, cumin, turmeric, and chaat masala, but feel free to play around until you get something you like.

Recipe under the cut!

Patreon | Tip jar

Makes 10-12

EQUIPMENT

A bamboo or metal steamer, or a wok / large, deep pan / large pot, with a closely fitting lid

Parchment paper

INGREDIENTS:

For the dough:

1 cup (120g) AP flour

enough water to create a soft dough (about 1/4 cup / 60mL)

For the filling:

2/3 cup (65g) TVP

1/4 cup (60mL) vegetarian 'beef' stock from concentrate (or substitute vegetable stock + 1 Tbsp soy sauce)*

1/2 small yellow onion, grated

1/2 Tbsp grated garlic

1/2 Tbsp grated ginger

2 1/2 tsp momo masala

1/2 Tbsp vegetable oil or vegan ghee

1 tsp salt, or to taste

2 green onions, minced (optional)

*I like TVP because its flavor is so customizable, but if you don't have any you may substitute any other vegetarian ground beef substitute for the TVP and stock.

For the achar:

4 roma tomatoes (300g), chopped

2 tsp sesame seeds

2 tsp cumin seeds

1 tsp coriander seeds, toasted and ground

6 timir or Sichuan peppercorns, toasted and ground

large pinch turmeric

pinch chaat masala (optional)

2 dried bird's eye chilis, crushed, or 2 tsp chili paste

1 Tsbp neutral oil

1 tsp grated ginger

1 tsp grated garlic

1 tsp salt

3/4 cup (180mL) water

squeeze of lime or lemon juice (optional)

For the momo masala:

Nepali momo masala is available commercially from brands such as Century; you can also make it at home by adjusting the following recipe according to your taste or what you have on hand. This spice blend will make about as much masala as needed for this recipe.

1 small bit Ceylon cinnamon (or substitute cassia cinnamon)

3 black peppercorns

1 clove

1 strand mace

3/4 tsp coriander seeds

3/4 tsp cumin seeds

1 small dried chili, or 1/4 tsp Kashmiri chili powder

1/4 tsp ground ginger

1/8 tsp fenugreek seeds

1/8 tsp black mustard seeds

large pinch of grated Indian black cardamom pod (or substitute 1 green cardamom pod)

pinch nutmeg

pinch turmeric

pinch ground cassia cinnamon

INSTRUCTIONS:

For the dough:

1. Measure your flour into a large bowl by weight, or by spooning it gently into a dry measuring cup and levelling it off. Slowly add water (you may need more or less than 1/4 cup / 60mL) until a cohesive, non-sticky dough forms.

2. Knead your dough for 5-10 minutes until it is smooth and elastic. Cover and set aside to rest while you prepare the filling and achar.

For the filling:

1. Add all ingredients to a mixing bowl and mix or knead until well combined. Allow at least 10 minutes for the TVP to hydrate.

For the achar:

1. If using whole spices, toast coriander and Sichuan peppercorns in a small skillet on medium heat for a few minutes until fragrant, and grind them in a mortar and pestle.

2. Heat oil in a large pan on medium. Add sesame seeds and fry 5-7 minutes, agitating often, until they are fragrant and a shade darker.

3. Add cumin seeds and fry until fragrant. Add remaining spices (coriander, peppercorns, and turmeric) and allow to bloom in the oil for 30 seconds.

4. Add ginger and garlic and fry for 30 seconds until fragrant. Add chilis or chili paste and cook for a minute or two.

5. Add tomatoes and salt and cook until tomatoes are slightly softened.

6. Add water and cook, covered, 5-10 minutes until dried chilis (if using) and tomatoes are soft.

7. Blend all ingredients (including cooking water) using a countertop or immersion blender. Add lime and more chili paste as desired.

For the momo masala:

1. Toast whole spices in a dry skillet on medium heat for a few minutes until fragrant and a shade darker. Toast larger whole spices and smaller seeds separately to prevent the seeds from burning.

2. Remove the skillet from heat and toast ground spices for 30 seconds, agitating constantly.

3. Grind all spices together in a spice grinder or mortal and pestle.

To assemble:

1. Divide the dough into balls of about 1” (2.5cm) in diameter (mine weighed about 14g each) and roll each ball out into a 4” (10cm) wide circle. (If you're inexperienced with rolling out circles of dough, you may also divide the dough in two pieces, roll each out into a sheet 1/4" thick, and use a 4" cookie cutter to cut out circles. Allow scraps to rest before rolling them back out.)

2. Hold a wrapper in the palm of your non-dominant hand and add about 2 Tbsp of filling (if you're not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. (You may shape your momos to be completely closed at the top, or leave a small hole in the center where your thumb has been--it's up to your preference.)

Place completed dumplings on a plate and cover with a kitchen towel to prevent drying out. 3. Steam your dumplings. Place a parchment-paper-lined bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings; line the metal steamer with parchment paper, or oil it, to prevent the dumplings from sticking. If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings on a parchment paper-lined plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

4. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for 6-10 minutes, until the dough is tender and cooked. Serve warm drizzled with achar, or with achar to the side. You may also mix the achar with a bit more water or stock to thin it out, and serve momos in a bowl filled with achar; this "momo soup" is known as momo jhol achar.

#recipe #vegan recipe #cooking #vegan cooking #TVP #Nepali #dumplings #momos #green onions

410 notes · View notes

theoppositeofprofound · 17 days

Text

Assigning First Age humans favorite foods for reasons

Bëor/Balan: Holds a traveller’s fondness and fear towards the humble mushroom; he counts himself lucky that Nargothrond is so vigorous in fungiculture.

Haleth: Though she’s eaten orc (before the elves got all hysterical about it) she doesn’t like it. As an older woman she gets a taste for dried hawthorn and very piquant rowan wine.

Marach: Grains are a new indulgence, he was never much of a farmer while on the march. In Estolad he finds a love of barley cakes.

Adanel: Raises ducks for gizzards

Imlach: Turnips in mountain goat butter. Like elves, he’s not “lactose tolerant” but cold climate girls make do.

Andreth: Innovated heavily in the field of Jellies, combining old advice from her teachers and elf lore to finalize the perfect crabapple jam.

Bregor: Lake trout with bitter orange.

Beril: Trained truffle hounds and valued her prizes highly.

Emeldir: Roast pig, fattened and butchered in autumn. As the main coordinator, she takes pride in the finished product and lets herself have a bit of crackling when it’s done.

Barahir: Is impressively lactose tolerant and enjoys an early, soft cheese, baked till its gooey.

Beren: In the dark woods, birds without a brood that year would spit crop milk into his mouth. It isn’t the taste he misses but the sense someone was one his side. Also hot drinks—after years being hunted it’s nice to have the security to build a fire.

Húrin: Lamb with a a certain blend of spices, the recipe reportedly over the mountains by his ancestors. No one uses cumin like Hador’s people.

Huor: The elves of Gondolin kept snail—he’s never been able to recapture the crisp, woody taste of their eggs.

Morwen: Dove, roasted, maybe a little more raw than is advisable but she trusts her butchery.

Rian: Nectar from the woodbine that blooms late in spring

Ulfang: Fresh wild-strawberries; his sons would bring him handfuls of them when they were small.

Bór: He likes a fermented milk, somewhere between kumis and filmjölk, but he’ll also drink milk raw just to flex on Maedhros’ kin.

Aerin: Even before she was tasked with feeding great numbers in the shadow of famine, she had a fondness for the humble onion.

Tuor: Bumblebee honey, dug out of the ground right at the coming of winter, when the bees are dying and don’t need it anymore.

Túrin: A pine nut/bear fat/mandrake pemmican Beleg taught him. None of his friends handle the alkaloid content as well as he does. He likes raw potatoes too.

Nienor: Used to catch the snakes that came to prey on her mother’s birds and make them into soup. As Níniel she eats crabapples before they can be jellied.

Dior: Little minnows found in the cold streams of Doriath and around the island of his birth. Also, eel.

Brandir: Roast chestnuts—he uses his cane to crack them open to the delight of children.

Eärendil: Enjoys shark as a child, before Morgoth’s seeping rot builds up dangerously in local bioaccumulators. Likes fennel in Sirion and the sea buckthorn that grows near his lady’s tower across the waves.

Elros: Seafood is a steady source of protein for an establishing society. Once they have the stores to use their sheep for meat as well as wool though? He’s your king for mutton in almond milk.

#since my second age post has been going around #the silmarillion #edain

19 notes · View notes

magickkate · 2 months

Text

Hey witches! As nature awakens from its winter slumber and the days begin to lengthen, we come to Ostara, the spring equinox, a time of balance, renewal, and fertility.

Ostara, also known as the Spring Equinox or Eostre, is a pagan holiday celebrated around March 20th in the Northern Hemisphere (September 20th in the Southern Hemisphere). It marks the arrival of spring and the balance between light and darkness as day and night are of equal length.

The holiday is named after the Germanic goddess Ostara, who represents fertility, renewal, and the dawn. Many customs and symbols associated with Ostara are rooted in ancient pagan traditions and folklore. Some key aspects of Ostara celebrations include:

Celebrating the Equinox: Ostara marks the arrival of spring and the rebirth of life in the natural world. It's a time to celebrate the earth's renewal, the return of longer days, and the promise of new beginnings. Here are some ways to honor Ostara and celebrate the beauty and bounty of the season:

🌱 Planting Seeds:

Get your hands dirty and plant seeds in your garden or indoor pots to symbolize growth, abundance, and new life.

🥚 Decorating Eggs:

Embrace the ancient tradition of decorating eggs, a symbol of fertility and rebirth. Paint, dye, or decorate eggs with symbols and colors that represent the themes of spring and renewal.

🌸 Nature Walks:

Take a walk in nature and immerse yourself in the sights, sounds, and scents of spring. Notice the blooming flowers, budding trees, and chirping birds as you connect with the energy of the season.

🕯️ Rituals and Ceremonies:

Hold a ritual or ceremony to honor the equinox and invoke blessings for balance, harmony, and renewal in your life. Light candles, burn incense, and offer prayers or invocations to the goddess Ostara and the spirits of spring.

🍃 Feasting and Sharing:

Gather with loved ones for a festive meal or potluck to celebrate the abundance of the season. Cook and share dishes made with seasonal ingredients such as fresh greens, herbs, and spring vegetables.

Here are some ideas for recipes for Ostara:

Hot Cross Buns (Cross Quarter Buns): These tasty pastries are often enjoyed during the pre-Easter season of Lent. The decorative cross on top represents a Christian symbol, but you can infuse your own Pagan beliefs into it. Consider associating the four quarters of the cross with elements, directions, moon phases, seasons, Tarot suits, or fire festivals. To make your own, start with your favorite muffin or roll recipe and create an X on top using raisins, currants, or scored dough. Mint Chutney: Mint chutney is a versatile condiment that pairs well with various dishes. Keep in mind that the term “chutney” covers a wide range of culinary options. Roasted Lamb: For many ancestors, lamb was a symbol of spring and rebirth. Roasted lamb can be a delicious centerpiece for your Ostara feast. Dairy Products: Dairy is associated with fertility and new life. Include cheese, milk, cream, butter, and other dairy items in your Ostara meals. Eggs: Eggs symbolize new beginnings and potential. Hard-boiled eggs, deviled eggs, or egg salad are great choices. Spring Greens and Fresh Herbs: Celebrate the awakening of nature by incorporating fresh greens like spinach, kale, and spring onions. Use herbs like parsley, chives, and dill to add flavor and vibrancy to your dishes. Seasonal Crops: Asparagus and fiddlehead ferns are early spring crops that align perfectly with Ostara. Check in your area what is available! Marshmallow Peeps: While not traditional in ancient practices, these colorful marshmallow treats have become an iconic part of modern Ostara celebrations

Embrace the Magic of Ostara: Whether you're planting seeds, decorating eggs, or simply basking in the beauty of nature, Ostara offers a magical opportunity to connect with the energy of spring and celebrate the renewal and rebirth of life. So gather your friends, set your intentions, and let the magic of Ostara guide you on your journey into the light! 🌼🌿

Spring is a time of rebirth and growth. Consider working magic related to these themes.

Explore magical aspects of:

Serpents: Symbolism and folklore. Eggs: Associated with new life. Spring Flowers: Use blooming flowers in your magical workings. Daffodils: Early bloomers with magical purposes. Rabbits: Beyond the Easter Bunny. Magical Gardening: Growing plants as a magical act.

Remember, Ostara is a time to celebrate the return of light, growth, and the promise of warmer days ahead. 🌸🌼🌞

Learn more: learnreligions.com Sabbats: A Witch's Approach to Living the Old Ways by Edain McCoy(amazon.com) Llewellyn’s Sabbat Essentials BOX SET (amazon.com) witchcraftedlife.com magickalspot.com teaandrosemary.com

#queue the magick #witchcraft #witchblr #reference #witch #magickkate #kitchen witch #sigils #green witch #witchy #sabbats #ostara #wheel of the year

28 notes · View notes

copperbadge · 10 months

Text

Saffronfest continues; turns out even though all the recipes say to use jasmine or basmati rice, nishiki will in fact make a perfectly delicious saffron rice.

I took about a quarter cup of caramelized red onion, reheated it in a little bit of olive oil in the bottom of the Instant Pot set to sautee, added a cup of rinsed nishiki rice, then added half a cup of chicken broth, a cup of water, and a quarter teaspoon of crushed saffron threads bloomed in a quarter cup of hot water. Shut the pressure cooker, set it to Rice (12 minutes on low pressure, vent closed) and let it natural-release for ten minutes when complete. Good stuff!

[ID: A small bowl with a dome of nishiki rice molded into it; the rice is deep vibrant yellow, with flecks of warm brown where caramelized onions are visible.]

#food #sam cooks #rice #saffron

77 notes · View notes

plumslices · 7 months

Note

Do you have a recipe for that pasta i need it

This is very weeknight pasta and i did it in a weird order than i normally do my brain is mush from cough medicine ok. I chopped onion and garlic browned in oil added tomato paste and spread it in a thin layer caramelized it in the pan. Added wine and deglazed removed the paste. Browned spicy italian sausage added more wine bc I wasn’t going to drink it and pepper flakes let them bloom in the mixture and then my leftover ground beef. Added blended canned fire roasted tomatoes with basil. Italian seasonings, extra basil. Add the paste back and let it simmer for a bit. Like 30 mins extra seasoning at the end. Made the pasta added a little pasta water. Parm reg on top

39 notes · View notes

officialbabayaga · 4 months

Text

Homemade Cream of Mushroom Soup

this version is dairy-free but it would be very easy to adapt either to make it dairy-full or vegan depending on preference

Ingredients

Butter or preferred cooking oil

A package of mushrooms (about 8 oz.)(I like baby bellas), cut into slices (remember that mushrooms shrink a lot so don’t go crazy with the dicing. Don’t forget to rinse and get them as dry as possible before cutting up)

An onion, diced (go as small as you want)

A head of garlic, minced

Herbs & spices you like — I added pepper, rosemary, thyme, and a little cayenne

1/4 c. flour

Chicken stock, any other stock, or just some Better Than Bouillon in water (that’s what I used this time). I recommend microwaving it or using hot water to get it warm before it’s added. I don’t have a measurement for this, it’s a personal preference thing

Trader Joe’s vegan cream cheese (feel free to substitute with whatever your heart desires but this really is the best dairy-free option my roommate has found) (disclaimer i am not lactose intolerant but i try to work around the affliction)

Recipe

Sauté the onion until translucent in a large pot, then bring down to a medium-low heat and add the garlic. Add the herbs & spices to get them blooming a little bit. Keep cooking until they’ve reached the caramelization level you want or you get bored & impatient and are ready to move on.

Remove the onion mix and set aside, then without cleaning the pot put the mushrooms in and turn up the heat slightly, with more butter or oil as necessary. Don’t add too much though even if the mushrooms look kind of dry at first. They’ll release liquid as they cook.

This is a good time to prep your stock or better than bouillon and warm it up. It’s pretty much impossible to overcook mushrooms, but be sure to give them a stir every few minutes and don’t burn them.

Once the mushrooms have stopped looking as soupy as they will at the midway cooking point, add the onion stuff back in and incorporate. At this stage there should be quite a bit of accumulated butter or oil in the pot, but this aspect is the biggest guess of the dish since the butter proportion is semi important.

The reason it’s important is because Surprise we’re making a roux! Sprinkle a scant 1/4 cup of flour into the pot and stir until the flour-butter mixture has coated the veggies in a sort of batter/paste and keep stirring for a minute or so to ensure complete mixing. We’re not cooking the roux super long because its main function is just a thickening agent.

Add about a cup of the chicken stock first and mix to thin out the roux without leaving lumps. Add the rest of the stock and mix. Keep at just below or at a simmer and thicken the soup to the desired level. Watch out for the salt content because of the stock, you might have to add more water.

The vegan cream cheese I used doesn’t break down quite as easily as real cream cheese does, so i took some of the hot soup out and put it in a separate container, added the cream cheese to that and made sure there were no lumps before incorporating back into the pot.

Season to taste and you’ve got some soup!

#baba yaga recipes #zoe stuff #recipes #food

21 notes · View notes

metalnecklace · 9 months

Text

There Was Heaven In Your Eyes

Pairing: Javier Peña x Reader (plus size)

Words: 1361

Warnings: None, really. I don’t know how divorces work, so maybe that.

Notes: This series is done! Thank you so so much to everyone who has kept up with it. I have the second part in the works but it won’t start to be released for a while. In the meantime I will have plenty of other little things in between.

Masterlist

Epilogue

“Agent Peña, how much do you know about the Cali cartel?”

Javier sat with that question, knowing what it would mean to continue on. After everything he went through in Colombia, he wasn’t sure he could do it again. Not alone, anyway.

“That depends,” he said, sitting back and crossing his arms. “I have a few requests.”

On his way home he stopped by the local market, taking his time to pick out the freshest vegetables he needed to make dinner that night. His father was out with friends until late, participating in his weekly cards night, which meant Javi had the house to himself.

He had her all to himself.

The reason he felt he could go back to Colombia to take down the godfathers. That is, if she was willing to take up his offer.

He just had to pick up one more thing before getting home to her.

When Javi got home the house was incredibly silent. Fear clutched at his heart until he found her wrapped up in blankets on the couch. Her eyes were shut, eyelashes twitching gently against her cheeks, and her mouth was slightly open to allow her soft snores to reach his ears. The anxiety that had swelled in his chest slowly turned into a burn, a heat that bloomed into his veins.

It was obvious what he was feeling, the word pushing up his throat until it sat heavy on his tongue. It would be so easy to tell her, but he feared how she would react. The last time he professed his feelings for someone it felt forced. He said it because he felt he had to, whereas the way he was feeling about her felt so natural to him. She was like the air he needed to breathe.

But she had been through so much, between her ex-husband and the Escobar’s. Did he want her to feel obligated to stay with him? He asked her weekly if she wanted to leave, or if she was happy with him, and she always held his face between her hands and insisted she didn’t want to be anywhere else in the world except by his side. That was enough for him, until the thoughts crept up again.

Maybe she was happy with him, but did she love him? Would she feel trapped if he confessed his feelings for her?

Instead of worrying about saying it, he showed it in his actions. Especially in his cooking. Because of her he decided to learn how to cook properly, both by cooking with her and practicing for her. He wanted to take care of her the way she took care of him in Colombia. Plus he loved the way she lit up after the first bite of a new recipe.

He went to work chopping up peppers and onions, mincing garlic, and prepping the already marinated chicken to be cooked. He was just making a roast, not worrying about being too fancy, since he mostly wanted to spend the night showing his love in a more physical way. Even though it was fun trying to keep quiet while pushing her buttons, he loved the nights without his father around so he could hear every sweet noise spilling from her lips. All for him.

After placing everything in the oven he set the timer on the stove. He could feel her more than hear her as her presence suddenly filled the room. A sigh escaped his lips, and tension he didn’t even realize he was holding onto slipped off his shoulders and spine. Her arms wrapped around his middle, fingers interlocking as her body melted into his.

“Hermosa,” he cooed, “did I wake you? You looked so peaceful.”

“No, no, Javi, you didn’t,” her voice was smooth as honey, though with a hint of sleep still clinging on. He could listen to her for the rest of his life and never get tired of the sound of her voice. “Although I can’t say it wasn’t your cooking. It smells so good I just had to come investigate.”

He turned in her arms, and leaned down to kiss her. “You’re too kind to me, you know.”

She smiled up at him, biting her lip. “Speaking of investigating, how did the meeting go?”

Before he left he warned her that he was probably going to be punished for working with Los Pepes. They hadn’t given him much information, so he assumed it was a meeting about his lack of professionalism. He wasn’t expecting what they offered instead.

“Before we discuss that, I have a little something for you.” He nodded toward the table where a brown envelope sat.

She quirked an eyebrow at him and wandered over, taking a seat before inspecting the envelope. There wasn’t any writing on it, so it was impossible to know what would be inside, but his heart sped up anyway.

“Should I be worried?”

He let out a nervous chuckle and sat down at the table next to her. “Listen, the last few weeks I’ve been working on getting this for you, and there’s no pressure. I just got it so you do have the option if you ever want it.”

Her brow was furrowed in both confusion and concentration as she opened up the flap, and slid the papers out.

“Divorce papers?” Her eyebrows ticked up in surprise, but she didn’t look upset.

Javi nodded. “I wanted you to have the choice. He won’t find you, I made sure to put a system in place so he will not find you, he will never know where you are. As far as he’s concerned you’re in witness protection.”

She read through the documents, taking in all the information. When she looked back up her eyes were glassy.

“Oh, (Y/N), I’m sorry. I should’ve asked first-“

“No, Javi, thank you.” She chewed her lip, but a smile still tried to break through.

Suddenly she reached over to the pen that was sitting between them and looked at where she needed to sign. Once she was done she placed the papers back in the envelope and threw it onto the table, sitting back and sighing.

“It’s done.” She smiled at the envelope, then at Javi. “I’m done. Thank you, Javi. It’ll take a few days, I think, for it to settle, but you have no idea what this means to me.”

He smiled back and reached across the table to hold her hands in his. “You’re so strong, baby. I’m so proud of you.”

“Says you.” Her smile turned into a full grin. “Tell me about your meeting! You look like you’re in a good mood so it couldn’t have been that bad.”

He stood and walked to the cupboard, grabbing a glass for some water. “I could never be in a bad mood around you.”

“True, I’m just too charming.” She laughed and stood up, leaning against the counter while he sipped at his glass. “Come on, Javi, tell me.”

He nodded, placing his glass in the sink and turning to face her. She looked so sweet, he felt that overwhelming warmth spread through his body again.

“They want me to go back to Colombia, to take down the Cali cartel.”

She looked shocked, but didn’t say anything.

“I told them I would. They need to be taken down. I want to be part of that, to right everything I did wrong with Escobar.” He sighed, running a hand through his hair.

She reached across the space between them so they could be connected again. He felt grounded as her warm affection spread through his fingertips.

“You’re allowed to say no to this. There is no pressure at all.” He rubbed the back of her hands with his thumbs. “I don’t want you to feel you have to do this.”

Her eyes held him, cradled him. He thanked the heavens above for her patience every day.

“How would you feel about going on another adventure with me?”

The words hung between them, Javi felt his heart lurch into the empty air. Ready to break if she didn’t catch him.

She smiled. “I’m in.”

———

Taglist: @sullyosully @ashleymsnodgrass

#javier pena x plus size reader #javi pena #javier pena narcos #javier peña #javier pena fanfiction #javi peña #javier pena #javier pena fic #javier pena x reader #javi pena x reader

53 notes · View notes

softquietsteadylove · 3 months

Note

Hey. Had this idea of Thena being a billionaire and Gil being her private chef on her private little beach house in the Hamptons!

Maybe you can do something with that? 😊

Gil smiled as he plated the perfect omelette, gleaming yellow, nice loose scramble in the middle with a pristine outside. He sprinkled on some green onion for garnish; Thena acted like she didn't care about presentation but he knew she liked it when her food looked nice.

Thena was...interesting. She could be hard to read, maybe. He had been in the private cooking business for a while, and he'd had a variety of clients. But no one like Thena.

Thena had this old family house, basically a castle, way out here in the Hamptons--as antisocial as possible. She was in charge of her family's generational wealth, he was pretty sure they did business with historical...stuff. Or something.

Thena didn't talk much. The first time he interviewed for the position with her in the room he wasn't even sure if she spoke English. But her assistant - a very sweet man named Karun - assured him that 'the Madame' was perfectly nice. Just not to bother her.

But Karun was right: Thena was nice. Sure, she didn't exactly make small talk with him while she was eating or anything. But she had a nice smile, she was prompt with money, both for his pay and for any of the ingredients he needed. He always had transportation home, or he had a room ready for him if he was staying for a whole weekend.

Gil put the plate on a place mat at the opposite counter top. Thena liked eating in the kitchen instead of the cavernous dining room. She ate a a French style omelette, or if she was feeling adventurous, maybe a frittata, or he had even prepared omurice for her once. She liked fresh pressed grapefruit juice with a little natural sweetener in it. And berries picked from the gardens.

And he liked to add a little flower if there were any blooming on the strawberry plants while he was out picking.

Thena came in through the patio. She had already done her morning routine, then. A light workout, a shower, maybe a sauna. Her phone was in her hand but she famously didn't accept anyone speaking to her before 9 in the morning. She smiled and nodded to him as she took her seat.

She was in a good mood.

Gil turned around, carefully transporting the gold rimmed cup with his best cappuccino yet. He had even looked up how to make latte art to make a heart design in it.

Thena blinked, surprised as it slid into her view. She looked up at him.

He just nodded, encouraging her to take a sip.

She raised an eyebrow but did so. Usually he waited for her to ask for a specific coffee, since it could vary largely depending on the morning.

He shrugged; something about how beautiful the sunrise was had told him she would want something fun. It wasn't sunday, so she wouldn't want something as filling as a latte. But she only drank black coffee when she was already in a bad mood. Actually, now that he thought about it he ought to get more vanilla soy milk.

Thena sighed at her first sip, her shoulders lowering as she let the hot beverage soak into her. She really was in a good mood.

Gil just chuckled, keeping his comments to himself. He had come to respect the serenity Thena created for herself in the early mornings. He turned again to clear his dishes and fill the dishwasher.

He had to get soy milk, and a few other general weekend groceries. And he needed to get ingredients for a recipe he saw online, essentially a lemon cake tiramisu. Thena liked zingy, fresh flavours, and she enjoyed having something sweet on hand for if a craving hit her out of nowhere or after a hard day.

"It's perfect."

He tried to conceal the surprise he was feeling. But he couldn't help it; Thena had almost never commented on anything he made her, unless it was a brief line attached in an email. He turned, "y-yeah?"

She nodded.

He pursed his lips faintly. Back to silence--okay, sure. He peeked in the fridge to examine what else they had and what he needed. When he had asked Karun what Thena liked to keep on hand, he had merely stated that Thena was so bad at cooking, and so selective about food, that if left to her own devices she would probably just eat raw fruit forever.

"How did you know?"

He grinned. So, he was making progress! He had tried more actively in the beginning to get her to warm up to him. But he had come to accept that Thena didn't withhold her words deliberately. Still, he liked it when she did talk. "Just thought you'd be in the mood for it."

She raised her eyebrows at him from behind the cup being tipped up to her lips again.

He closed the fridge and moved back to the counter. "It's nice and mild out this morning, so I think you should have slept well. Stocks are looking good and you don't have to travel this weekend, right? I figured you would want something a little fun."

Thena smiled through his explanation. Maybe some of his observations of her would be a little much to some. But she nodded, looking down into her cappuccino, one leg bent and resting on her cushioned stool. "I assumed you would prefer when I travel?"

Gil blinked.

She set the mug down, as if this were a very important business meeting. "If I'm here, you don't get the weekend off. Or at the very least, you have plenty of work to do before hand."

"I don't mind," he shrugged easily. It was part of the job, and as far as clients went, Thena really wasn't all that demanding. She wasn't even that high maintenance, all things considered.

Food was easy to procure, either grown here or paid for out of her pocket. The only real stipulations of what he made was that she had to eat it. Karun was kind of like a worrisome father in that way. He had added specifically that she needed more vegetables, and that meant it was up to Gil to make them in such a way that Thena would actually like them.

"Do you ever think you may be too agreeable?"

"Hm," Gil ran his hand over his chin (he needed to shave). "I think it's more like...part of the job, y'know?"

"Hm."

Gil blinked at the new tone of the sound. She looked back at her breakfast. She sounded almost...disappointed. Disheartened, and now poking at her omelette like a dejected little kid. Gil leaned off the further counter and moved closer to her. "I just...wanted to do something kind of special for you."

She peeked up at him. She was awfully cute for some zillionaire old money type. Her hair was nice and soft from being gently blow dried, she didn't have any makeup on, fresh from the shower. Maybe all rich people were really, really pretty.

"You're not contractually obligated to be thoughtful," she smiled as she said it, but he got the impression that she didn't fully believe in her own joke.

He shrugged again, pushing the little flower closer to her, "call it my signature, then. Every chef has their own style--I like being a little sweet."

Thena smiled at the little white strawberry flower. She even reached out to it, but just barely let her fingers brush its soft petals, as if she would make it burst into flame. "Quite."

Gil inhaled, feeling better now that she was smiling again. She looked up at him, the sun behind her, making her hair glow. He blushed.

"Thank you, Gilgamesh."

He laughed faintly, feeling shy as she turned those siren eyes on him. He leaned back from the counter, sticking his hands in his apron pockets. "Hey, it's my pleasure, really."

"If you have shopping to do, Karun will call for a car for you," she added as he started slowly slipping - stumbling - out of the kitchen.

"Th-Thanks!" Gil squeaked out before reaching the hallway. He pulled his apron off and gripped it on his way to take it to the laundry room.

"You require transport, sir!"

Gil jumped at the sudden appearance of the man in question. "God, man, can't you walk a little louder!"

"My apologies, sir," Karun just chuckled. "The Madame walks lightly--as do I."

Thena walked around like a cat. She was silent, graceful, long legs...

"Sir?"

Fuck. Gil nodded, twisting his apron in his hands. He tilted his head as Karun shuffled closer, even waving him down so he could share something secretive.

"Excellent choice with the cappuccino, sir," he disclosed with glee. "The Madame has been trying to strike up a conversation with you for some time. I believe this was the perfect-"

"Karun!"

"I must go," he waved to Gilgamesh before dashing off to see to Thena's needs.

Gil felt a little stunned. It sounded like Karun was telling him that Thena had been wanting to talk with him. But that didn't seem right. Of all the times he had tried to chat with her, she had never bit, even once. And he didn't really think of her as the shy type.

He sighed, shrugging it off. He had groceries to get, anyway. Maybe he would try talking with her again, later.

#Thenamesh AU #yesss this is a super cute request!#thank you so much love!#Thena is this quiet and reserved lady of course #she does business either in her office or she goes to the city for it #she doesn't drive and Gil would usually just bike places #he was a little unused to sitting in the back of a car all the time #but it's a great way to get all the groceries he needs #Karun is like a meddlesome dad #he knows his daughter has a crush on her new chef but #let's face it #Thena has negative socialisation skills in this #she went to boarding schools and etiquette lessons #she doesn't know how to...chat #so she tries to think of something to say to Gil every morning #but he's so good at respecting that she likes it quiet #too good at it #sometimes he'll say something and she'll reply #statement and statement #and then later she scolds herself for not realising he was trying to just talk to her like a normal person #poor dear #Karun nearly tipping Gil off that it took everything in her to ask about the cappuccino this morning #and she's like DAD get in here!!!#Karun is doing the w o r k #Thenamesh Hamptons AU

12 notes · View notes

a-flickering-soul · 5 months

Note

Favorite easy recipe?

i love this QUESTION!!! whenever idk what to eat i'll make this lentil soup and it is GREAT it has protein and veggies and it is so good and adaptable and good for meal prep!! i'll put a picture of it here and add the recipe below the cut.

adapted from this recipe

Ingredients: 1 cup red lentils (I’m serious, JUST one cup, it’ll make 3-4 servings), 3 cups low-salt chicken stock or water, mirepoix (diced carrot, celery, onion), 2 hot Italian sausages, a handful of kale (washed, stripped from the stems, and torn into pieces), oil, salt, whole spices (I used cumin, mustard seeds, and black pepper) and 3 tbsp lemon juice

Saute the mirepoix in oil until onions turn translucent, then add the sausage (removed from its casing), break it up, and let it get a little browned. Add in the stock/water and lentils (I added in the kale here too since it’s tough and needs a while to cook) and bring to a boil, then turn it down to a simmer and let it go for 15-30 minutes depending on how quickly your lentils cook, stirring every now and then. Somewhere around here, check for salt and add as much as you want. Right after you take it off the heat, add in the lemon juice. During the last 5 minutes or so, take some oil, heat it up, and fry the whole spices to make tadka (infused oil + bloomed spices). Make sure you keep an eye on it and keep it moving so nothing burns (takes about a minute, should smell really good). Serve with some bread if you want and a drizzle of tadka on top!

Kale can be substituted with any leafy green vegetable (spinach and Swiss chard would probably be really good), the tadka can totally be omitted, and the sausage can be swapped for a nice ham hock, chorizo, etc, or omitted entirely to make it vegan :) also I added extra lemon juice bc I like sour things but u don’t need to. This is also good with some hot sauce and/or Greek yogurt on top too!

#it's so good and honestly what i do is when i have a day where i have enough energy i chop up a bunch of mirepoix and freeze it #but yes i love this recipe it's so simple and soothing and so good with some bread OR you could put potato pieces in there?? so good #lentils are also wicked filling and cheap as fuck for a bag of em #this is also a really fun recipe bc it's so simple there r so many ways to customize it w spices or add ins!!!!#answered #anonymous #i have a HUGE growing google doc of recipes if anyone is interested owo i love cooking and food also #if you try this tell me what you think!!

16 notes · View notes

lumine-no-hikari · 9 days

Text

Dear Sephiroth: (a letter to a fictional character, because why not) #120

I did so much stuff today!!!!

…Okay, well actually I did only like 3 things today. But these things were very BIG things! I will talk about two of them, and then touch vaguely upon the third!

I will start with this morning! Because J and I went up in the sky in the little airplane today! We went to an airport that had a diner! I got an EPIC BREAKFAST!!! There was steak and eggs and cheddar grits, and I also got a coffee, because I don't get coffee very often, so why not! I took some pictures for you…

This is what J got! It's some kind of breakfast bowl with salsa, avocados, beans, and scrambled eggs! There's also potatoes and bacon under the eggs! I wonder if you'd enjoy something like this. He let me have a few bites; it was really good!

Here is the coffee I got! And, of course I snapped the picture of it while the cream was still swirling around; it's more interesting that way:

Here are some cheddar grits:

Here's the steak and eggs I got; it came with caramelized onions, cornbread and butter, eggs with runny yolks, and a bit of hollandaise sauce! It also came with ketchup for some reason. But I only like it on burgers, so I didn't use it.

I asked for the steak to be as rare as allowed, and I was SUPER THRILLED about the fact that they prepared it in basically the same way I do at home - brown the outside, and leave the inside mostly raw:

It was so good!!! Oh my goodness!

While at the place, I also happened upon a little space with dandelions! I'm not really sure why, but people in my world seem to really hate dandelions. It makes absolutely no sense to me, because in addition to being extremely beneficial to nearby soil for a variety of reasons, every part of the plant is edible and nutritious. One of my favorite things to do, when I can find a safe source of them, is to turn the blooms into a sweet syrup that you can use on pancakes, on ice cream, or in tea! Maybe I'll get to do that this year. For now, I'll just show you the picture I took:

Isn't it pretty? I like them!

I also took a bunch of photos along the way from the airplane window! I'll show you the best ones!

…Hey, Sephiroth? I know you can fly and stuff, and that's pretty cool. But while you're up in the sky, dancing in the clouds, do you make it a point to notice and appreciate all the lovely scenery? If you don't, then maybe you can try it next time; practicing gratitude and appreciation is one of the best ways to exercise your hippocampus until it becomes strong!

On the way home, I saw 9 great big huge birds-of-prey; I think these ones were turkey vultures. I managed to actually catch a picture of one in flight for you! Here, it's not very big in the photo, but check out the back speck in the sky:

Oh!!! Also!!! I finally got around to making the stuffed cabbage casserole today! This recipe was given to me by an awesome person called @freelanceexorcist (thanks be to ye, fren!! 💖)! I ended up modifying it a bit, just to suit the needs of those in my house; Br cannot have gluten, so I used tomato puree in place of tomato soup, and J does not like big cabbage leaves, so I cut it into little slices, and bite-sized bits are easier for M to handle than meatballs, so I kinda just... shredded everything and mixed it all together. But I used mostly the same ingredients, even if the preparation differed just a little! I'll show you what I did…

You start with cabbage!

Here's how it looks on the inside when you cut it in half!! It's pretty cool!

...It's like Brussels sprouts, but WAY bigger!

The recipe calls for whole leaves, but I cut it into shreddy bits, like this:

The cabbage was sauteed in my bacon fat confit garlic:

I poured in a can of tomato puree from there, and I let it simmer on low heat for a couple of hours:

While that was happening, I cut up 2 pounds of kielbasa, and 2 onions:

Once the cabbage was done and set aside, I caramelized the onions in more bacon fat:

I added the onions to the cabbage, and then I put a big can of diced tomatoes, a pound of Bavarian sauerkraut, and the ground meat I cooked the other day into the wok, along with a cup of rice and a can full of some beef bone broth:

I let this sit on very low heat until the rice was done cooking. I used short grain rice; it looks like this:

...In between the long bits of cooking when there was nothing else I could do, I worked on something else that I'm absolutely not going to tell anyone about! It was good!

Once the cabbage and the rice were all done, I combined the two sets of things; this took some doing simply because there was SO MUCH FOOD, oh my goodness!! But this was the result!

So... it's cabbage, caramelized onions, sauerkraut, canned tomatoes, tomato puree, beef bone broth, rice, garlic, kielbasa, ground pork, and ground beef, all cooked up nicely and mixed together in a great big awesome dish!! And it is indeed awesome!! It was said that the leftovers are even better, because the flavors are given a chance to mingle; I can't wait to find out tomorrow!

...I wish you could have been here for all of this. I wish you could be here, generally. My house does occasionally have its challenges, for sure, but still, it is happy, wholesome, and safe. There's lots of fun and interesting stuff to do. My house is a good house. You could find healing and belonging here. You could find growth and change here. And you'd fit right in. You'd fit right in with my social circle, generally; ain't a single one of us fit the definition of "normal".

Sephiroth, c'mon. The darkness doesn't suit you. It never did. And it never will. So step away from people who wanna use and abuse you, and instead step towards the people who wanna help you to feel as though you're enough exactly as you are, without needing to do something useful or amazing first.

I'll be here waiting, so... as impossible as it is, pop by for a visit soon, okay? We'll make you good snacks - all the pasta you could want, or whatever else suits your fancy - whatever you like; if I don't know how to cook it, I can figure it out, easy peasy.

I'm gonna go do other things now, and I'm going to wish you were here as I do them. I love you, and I'll write again tomorrow. Please stay safe.

Your friend, Lumine

13 notes · View notes

najia-cooks · 1 year

Text

[ID: A large, shallow bowl filled with soup with orange broth, noodles, mushrooms, and bell peppers, garnished with green onion and cilantro. A plate of dumplings and a bowl of sauce are visible in the background. End ID.]

Thukpa / थुक्पा (Nepali noodle soup)

Thukpa is a Himalayan noodle soup that originated in Tibet before becoming popular in Nepal, Butan, and northeast India, where many different varieties of it are eaten in the home and as a street food. This Nepali-style version is flavored with green chilis, cumin, coriander, and ginger, and brightened with the addition of fresh herbs and lime juice. This is a warming, filling, one-pot meal, perfect for winter!

Recipe under the cut.

Patreon | Tip jar

Serves 8-10.

Ingredients:

1/2 each green, yellow, and red bell pepper, sliced

1 green hot chili pepper, slit

4 green onions, cut into 2-inch pieces

2-inch chunk ginger, minced

4 cloves garlic, minced

1 Tbsp cumin seeds, toasted and ground

1 Tbsp coriander seeds, toasted and ground

1 large or 2 small roma tomatoes, diced (150g)

250g dried thukpa noodles or Chinese wheat noodles

1/2 cup shredded cabbage

1 cup quartered button mushrooms

1 large carrot, julienned

8 cups (2L) water

1 Tbsp vegetarian chicken stock from concentrate, or 2 vegetarian chicken-flavored stock cubes (optional)

Juice of 1 lemon or lime

Bunch of garlic greens, or fresh cilantro, chopped

1 Tbsp soy sauce (optional)

Salt to taste (about 2 tsp, less if you used a stock cube containing salt)

1/2 tsp chaat masala or garam masala (optional)

Mustard oil is typically used for this soup, but you can also use any neutral oil.

Nepali thukpa noodles may be found at an Asian grocery store or purchased online. They may be labeled "Thukpa noodles" or "Himalayan noodles." Any thin wheat noodle may be used as a substitute.

Thukpa also commonly includes chicken. I have omitted it and focused on the veggies in this recipe (a lot of Nepali thukpa recipes are vegetarian!), but if you have a chicken substitute onhand you can cook it in the oil at the beginning of step 2, then remove it from the pot; return it to the soup when ready to serve.

Chickpeas, split bengal gram, or other beans are sometimes added to vegetarian versions of Nepali thukpa for protein. Add in cooked beans or grams at step 7.

Chicken stock is not usually used in this soup. I like to use a vegetarian chicken stock cube in my version to simulate the effect of boiling chicken in the soup water along with the vegetables; I think it adds a nice savor.

Instructions:

1. Boil noodles according to package directions, until they are al dente (use salted water if the noodles themselves do not contain salt). Drain noodles and rinse with cold water to halt cooking.

2. In a large pot, heat oil on medium until shimmering. Add onion and saute, agitating occasionally, 3-5 minutes until translucent. Add ginger, garlic, and green chili and fry for 30 seconds until fragrant and no longer raw-smelling.

3. Meanwhile, add half of ground coriander and cumin to a small bowl and add just enough water to form a thick paste. When garlic and ginger are fragrant, add the spice paste to the pot and cook, stirring often, until the water has evaporated to bloom the spices.

4. Add tomatoes and cook, covered, for 2 minutes until soft. Mash with the flat of a ladle.

5. Add mushrooms, carrots, cabbage, and bell peppers. Cook, uncovered, on medium low for 3 minutes, then cover and cook for another 3 minutes.

6. Add the rest of the ground coriander and cumin and stir to combine.

7. Add water (and chicken stock concentrate or cubes, if using) and bring to a boil. Cook for a few minutes until vegetables are tender and cooked through.

8. Add chaat masala or garam masala and simmer another minute.

9. Reduce heat to low. Add green onion, garlic greens, lime juice, and soy sauce and simmer for another minute.

10. Add cooked noodles (and chicken, if using) and heat until warmed through. Taste and add salt if necessary. Serve hot.

#one pot #vegetarian recipes #recipe #one pot recipes #Nepali #cooking #under an hour #bell peppers #mushrooms #green onion #tomatoes #noodles #cabbage #carrots

134 notes · View notes

gothhabiba · 5 months

Note

hello najia, we've always made loubia beans like a dal at home in india, so tomorrow i'm going to try it your (the original?) way! i have two questions though:

i got harissa paste from the store instead of powder. how can i substitute that in? should i add it earlier on when blooming the spices or later on with the tomato?

if one were not vegan so open to adding meat, what stocks would you recommend? what meat stocks are typically used in moroccan loubia? what do stocks do to the flavour apart from making it thicker and richer? (i've never used stocks in cooking and I'm very interested in trying it with dal for example!)

"Loubia" is just sort of the word for "beans" (or certain kinds of beans) so I'm sure it's used by people from different countries in different ways--in Morocco it's used to refer specifically to the stew made by cooking white beans with tomato, onion, olive oil, spices &c. The same cooking method used on a different base product gives you "l'des" (similarly just the word for "lentils," but we mostly use it to refer to lentils cooked in this particular way). Some people throw everything into the pot at the same time, while others fry off the onion, garlic, and tomato first and then add the beans and water (which I go into more in my l'des recipe).

I mentioned harissa powder as a potential alternative to red chili powder, which some people include in loubia & some people don't. Harissa paste isn't a typical inclusion in these stews--we use it as a condiment with a finished meal (couscous, kebabs, &c.). If you're going to use chili powder, keep in mind that here this refers to just dried, powdered red chili peppers, not "chili powder" the spice blend used to flavor "chili" the dish. You could also use a slit fresh red or green chili, cayenne powder, a dried red chili broken into several pieces, or just omit it.

Both loubia and l'des are very frequently vegetarian. Some people add cured dried meat (al qadid), ground beef (kefta), or cubed beef (al Hem). If you're adding beef, it should be fried at the beginning before adding beans and water.

These bean / pulse stews typically use water. The 'stock' you would get if you included meat would just result from the meat simmering in the water along with the other ingredients (which is what my suggestion for vegetable stock or faux beef stock concentrate is seeking to mimic).

Here's a video recipe for loubia including meat. Some words:

maqadir: ingredients

al-Hem: meat / beef

bSla: onion (she says "jouj bSla," "two onions". later she says "bSla Hmra," red onion, and "bSla bayda," white onion)

matesha: tomato (later she specifies that she has pureed four tomatoes)

kaas dyal zit: tea glass of [olive] oil

chwiya dyal mlHa: a little salt

zafran khirqum: fake saffron used for colouring purposes

touma: garlic

qzbara wa madnous, mqtte': minced cilantro/coriander and parsley

flflat Harin: spicy peppers

skinjbir: ginger (jouj ma'lqa sghar--two small spoonfulls)

bzar: black pepper (two spoons)

khirqum / khirqum bldi: turmeric (two spoons)

kilo dyal loubia: 1 kilogram of white beans

#hurricanewindattack #faq

10 notes · View notes