cinemagraph artist

Cast iron bavette steak with whiskey garlic cream sauce

Tortilla Egg Wraps

If you like to eat small tasty meals that make you full, but not bloated, you gotta try these tortilla egg wraps. They're healthy and delicious! Give them a try and let me know what you think.

Recipe (one)

small tortilla

egg 1

cheddar 2g

turkey bacon 1/3

olive oil tsp / 2

baby spinach

red onion 1 slice

tomato 1 slice

avocado 1 slice

garlic 1/2 clove

salt

black pepper

oregano

sweet peppers

Macros per tortilla:

Calories: 230.4 kcals

Protein: 10.3 g

Carbs: 15.8 g

Fat: 14 g

https://www.instagram.com/saxofficial/

Crispy Veggie Taquitos🧡

(Makes 10 servings)⠀

.

Ingredients⠀

2 medium-large potatoes peeled and chopped⠀

1/2 tbsp oil⠀

1 medium carrot grated or finely diced⠀

1/2 medium-large onion chopped⠀

3 garlic cloves minced⠀

1 cup peas frozen or canned⠀

1 tsp curry powder⠀

1 tsp onion powder⠀

1/2 tsp ground cumin⠀

1/4 tsp ground nutmeg⠀

3/4-1 tsp sea salt or less/more to taste⠀

1/4 tsp smoked paprika⠀

Red pepper flakes to taste⠀

Black pepper to taste⠀

1/4 cup vegetable broth⠀

5 oz vegan cheese of choice⠀

Taco seasoning to sprinkle on top of taquitos (optional)⠀

8-10 tortillas (*see notes) .⠀

By @elavegan

💚 Get Your Smootie Diet Recipe For Weight Loss, Clearer/Smoother Skin, and A Healthier Lifestyle Now 10% Off.

Zero Waste Housewife tip!

For more see:

https://playing50shousewife.wordpress.com/2019/06/22/the-zero-waste-housewife-in-the-kitchen/

Perfect for harvest stews, roasts, braises and more, the handsome pumpkin cocotte makes a perfect addition to your autumnal table. 🍂🎃

For when you have a frog in your throat in the best possible way.

🍞 Satisfy Tour on IG

First time making a rosehip jam

So, I know I said I'd wait for rosehips to be touched by the frost before I harvest them, because frost makes them tastier, but factor in this: How do we know for sure this is the truth if we don't test it out? I am craving rosehip jam and they look so perfect. I decided to go and harvest half of what I see. That way, I can still make another rosehip jam in the winter, and do a taste test.

I additionally learned that you can mess with them a little and leave them in the freezer overnight. To trick them into thinking the frost has arrived. So I did that too. Like an evil trickster.

They got a little softer after they thawed, and I had to clean off the black edges and pick out the good from bad ones; this took a bit of time, but it was painless.

And now comes the hard part.

I've seen several (3) youtube videos of people making rosehip jam, and they all added water while cooking their rosehips. I, however, felt superior to their methods; I wanted rosehip jam untainted by the simplistic and untasty water; yes, I, who has recently made both blackberry jam and elderberry syrup, surely knew everything there is to know about jam from berries, and would succeed at once.

If you've ever made rosehip jam, by now you know this is going in a bad direction; but let's pretend you don't. Let's pretend you're like me, oblivious to how much juice and seed matter not-completely-ripe rosehips have going on for them, excited to make the perfect jam on the first try.

So my first clue that something is off is when I put only a little bit of water at the bottom to steam rosehips on, and rosehips simply absorbed it. Unlike other berries, who leak juice, rosehips demand to drink liquid instead. I ignored this, of couse, it was unimportant matter. I smashed the rosehips, only to realize, oh no, this is not a jam consistency, it's a very thick, very seedful, clumpy red paste. I would never ever get the seeds out. And even if I did, I can't call this jam.

At this point I realized; when I wished for a waterless rosehip jam, I was asking for the impossible; I was challenging the heavens, for there is no such thing as waterless rosehip jam! I've been swayed by my own desires and forgot the reality. Ah well. I mourned my loss and added more water. Mixed it in until it was less paste, more liquid. Pushed it thru a puree bowl, and I got... well, this.

It's.. well, something. I mixed in 2 spoons of sugar for preservation, and tried it, and it tasted.. a bit weird. It doesn't taste like the rosehip jam from the store, it could be due much less sugar; it has that deep sating taste of rosehip and smells amazing, but the color and texture is ketchup. See how weird this looks on my green pancake?

I learned afterwards that I should have pushed it thru a fine strainer, and not only the puree bowl, because the seeds have tiny little hairs on them, and some of that did get into the final product; not enough to spoil it, but it's noticeable. I decided after a few days that I love this jam, and I canned some for later too. It tastes a bit weird, as if the rosehips aren't completely ripe, or there was too much water in it for a proper taste, I'm not sure! But I now crave this, as it is, so my desires are continually pleased. A friend who tasted it also said it tastes very good.

The plant lady told me it's a delicacy and it's normal not to do it perfectly on the first try, and I believe my second one will go much better. I've learned a lot, and I hope in a few months to make a perfect one!

Oh and if you need some declaration for the green pancake, the infusion of nettle was used as substitute for milk, yes it still tastes good, hope that clears it all up.

Chilaquiles rojos (Mexican breakfast dish with tortilla chips in red sauce)

recipe under the cut!

Chilaquiles rojos is a breakfast dish consisting of fried tortillas (or tortilla chips) covered in a tomato salsa and topped with fresh vegetables and herbs. Use corn tortillas and fry them yourself, or take this dish as an opportunity to use up stale tortilla chips! The salsa can be refrigerated and used as needed with freshly fried tortillas and fresh toppings--the completed dish would not store well, as the tortillas begin to get soggy once topped with the salsa.

This dish is often served with refried beans and queso fresco. It's also delicious covered in grated cheese and broiled.

Serves 4 (with sauce left over).

INGREDIENTS:

For the salsa (makes about 2 1/2 cups):

1/2 large white onion

4 cloves garlic, peeled and crushed

6 roma tomatoes

4 guajillo chiles, seeded

2 or 3 birds peak or other hot chili peppers

2 cups water or vegetable stock

1 Tbsp vegan “chicken” broth base (optional)

2 tsp vegetable or canola oil

1 tsp salt, or to taste

2 tsp dried oregano

1 tsp ground black pepper

For the tortillas:

12 corn tortillas

About 2 cups canola or vegetable oil

To top:

red onion, diced

fresh cilantro, diced

radishes, sliced

avocado, sliced

vegan queso fresco

OR vegan Monterey Jack, grated

INSTRUCTIONS:

For the sauce:

1. Prepare your ingredients. Halve the white onion through the root; cut the root ends off the cloves of garlic, then peel them and crush them with the flat of your knife.

2. Heat a small amount of oil in a large pan on high until sizzling. Add onion, chiles, chili peppers, and garlic and cook, turning once, until seared on all sides. Remove onion, chiles and garlic from the pan. Cut the root end off the onion (it's no longer needed to hold the rings together).

3. In the same pan, heat tomatoes, turning often, until seared on all sides.

4. Return everything to pan. Add water or vegetable stock (plus chicken flavouring) and bring to a boil. Lower heat to low and simmer for 10 minutes until tomatoes are softened.

5. Allow to cool slightly. Blend everything until smooth (in a blender, or using an immersion blender).

6. Heat 2 tsp vegetable oil in your pan on medium high. Add sauce (carefully, it will sizzle!), salt, oregano, and black pepper and bring to a boil. Fry for two minutes, then lower heat and simmer for ten minutes until sauce is a shade darker and slightly thickened. Taste and adjust spices.

To assemble:

1. Prepare your toppings; they will need to be added very quickly at the end to prevent the chips from becoming soggy.

2. Fry tortillas or tortilla chips. Use store-bought tortilla chips (this is a good way to use up stale ones), or make them by pan-frying quartered corn tortillas in 1/4” of oil, flipping once, until golden brown. If using store-bought tortilla chips, fry in a lightly oiled pan until warmed through.

3. Add enough sauce to coat the chips and fold to combine. Plate and add toppings. Serve immediately.

Maple pecan sticky buns

Airfried Pork Belly

Of cooking and rice

Genre: Fluff

Pairing: Dick Grayson x reader / Nightwing x reader

Wordcount: 1,300+

*~*~*

“Darling, let me help you today,” Dick said as he wrapped an arm around you, stopping you as you bounced around the kitchen, pulling out the ingredients for tonight’s dinner. You looked at him warily, remembering that Alfred had banned him from the kitchen at Wayne Manor. You have no doubt that he had a good reason to, and you were not looking forward to finding out why.

“You know you wanna!” he wheedled, smiling guilelessly in a way that was sure to make you cave.

“Fine,” you muttered as you crumbled, resigned to losing your dinner tonight. You supposed that takeout was a small price to pay to spend more time with him, especially when his time was as limited as it was.

Even so, you decided to scrap your original plans and settle on something easier to make, hoping that if it was simple enough, you would not have to call takeout, or worse, the fire department. In the end, you decided that chicken rice would be easy enough to cook, even for a beginner. How badly could cooking rice and steaming a chicken go after all?

Apparently, very badly.

“What are you doing?!?” you screeched like a banshee, feeling your blood pressure rising by the second.

“What? You told me to wash the rice,” Dick answered with his hands, which were still covered by soap suds, raised defensively in front of him. You made a sound between a groan and a dying puppy as you buried your face in your hands, disbelieving that someone could mess up washing rice so badly. It was so easy that a four-year-old could do it, so how could this grown man mess it up? Well, at least you know why Alfred banned him from the kitchen, you supposed.

In lieu of an answer, you marched forward only to snatch the pot from Dick’s hands and dump its entire contents into the garbage can. Ignoring Dick’s spluttering, you scrubbed the pot clean of soap before you scoped a new batch of rice, free from terror that was Dick, into the pot. Finally, you turned to Dick, who was currently whining about how you threw away his hard work.

“Alright, I will teach you what I meant by washing rice,” you said, calmer now that the atrocity was nowhere in sight. Dick merely crossed his arms, turning his face from you as he pouted.

“Please, love?” you asked as you placed both of your hands on his crossed arms, smiling as sweetly as you could.

“I’m sorry?” you offered when he still didn’t budge.

“I’m still angry at you,” he grumbled into your hair even as he wrapped his arms around you and pulled you against his chest.

“Of course, love,” you agreed easily, splaying your fingers against the hard panes of his chest as you slotted your lips against his. When he moved to deepen the kiss, his tongue flickering out to prod against your lips, you pulled away with a giggle.

“Dinner first, darling,” you reminded him before the both of you could get too carried away. You taught him how to wash the rice, swirling the rice and water in the pot until the water came away clear and if your hands didn’t leave his as you did so, he certainly didn’t seem to mind.

“Good job,” you praised when the rice was safely washed, with no risk of poisoning through the consumption of soap.

“Do I get a reward, darling?” he asked you, smirking in an overly seductive way.

“Well, whatever could you want?” you asked breezily. You understood what he wanted, truly, but it was fun to make him ask for it sometimes. He narrowed his eyes at you, understanding your game but willing to play along anyways. “A kiss.”

You pecked him on the cheek, laughing as he turned to capture your lips with his and scooped up the garlic instead.

“Hey, that’s not a kiss!” Dick called after you. “That was just a peck!”

“After we cook the rice, you can show me what you mean by kiss,” you promised, placing the cloves of garlic on the cutting board.

“I will do that,” Dick offered cheerily as he pulled a knife from the knife rack. You rolled your eyes, although to be fair, you were expecting it as you pulled out the cleaver instead.

“Look, darling, I’m sure we can talk it out instead?” Dick half pleaded as he eyed the cleaver warily, as if he was expecting you to use it on him. You sighed, who did he take you for? Damian? Why would you use a cleaver on him anyways?

“It’s for the garlic,” you explained, slamming the flat of the cleaver on garlic clove to split open the skin. He relaxed at that, now that he knew that you weren’t about to have a go at him with a cleaver.

He wrapped himself around you, nuzzling your neck as his arms found themselves a home around your waist. “That was smart,” he whispered into your neck.

“My grandmother taught me,” you explained, your breath hitching when he started to press butterfly kisses along your neck. He smirked against your neck before pulling away, the little tease.

“So, the garlic?” he asked cheerfully as he pulled the chopping board with the garlic to another spot in the kitchen, away from you. You glared at him, upset that he was turning your own game on you before answering.

“Mince it as fine as you can,” you told him steadily, willing your cheeks to cool down before heading to check on the chicken and pour the chicken stock into the already washed pot of rice.

“Wow, how did you know how much to pour in?” Dick asked curiously, peering into the pot of rice as you threw the minced garlic in.

“I’m Asian, I just put in the ingredients until I hear the spirits of my ancestors whisper ‘stop’,” you answered teasingly. You couldn’t help the laughter that bubbled out of you as he stared at you disbelievingly.

“Normally, I use my hand to measure the amount of water but in this case, one cup of chicken stock for one cup of rice,” you explained, still giggling. You teamed up, with you wiping dry the pot before starting the rice cooker while he wiped down the counter and threw everything into the dishwasher.

“We have 45 minutes until the rice cooked,” you informed him.

“I’m sure that I can teach you what a proper kiss is in 45 minutes,” he replied suggestively, winking in a way that made your saliva pooled in your mouth.

*~*~*

Dinner was spent with Dick coaxing you to eat more, because ‘it’s made with love’ and ‘can’t you taste the love I put into the food?’. To your embarrassment, he cooed happily and cupped your cheeks between his large hands before pressing gentle kisses on your face when you ate a bite of rice from his spoon.

“That was fun, we should do it again,” Dick stated once both of you were full and satisfied, his arm around your shoulder and your head resting on his shoulder.

“I can hear my ancestors cursing my name for falling in love with someone who doesn’t know how to cook rice,” you replied, your eyebrow quirking challengingly.

“Come on, it’s not that bad,” he replied, pouting.

“It’s a sin, I tell you, a sin to not know how to cook rice,” you deadpanned as he pouted harder.

“I love you anyways,” you promised, giving him a peck on the nose, unable to resist when he just looked so cute as he pouted.

“Oh dear, it looks like someone needs another lesson in kissing,” Dick said, his previous pout replaced by salacious smirk.

Vegan Cookie Mug Cake 🍪

Made with basic pantry ingredients and cooks in the microwave! 

💚 Please Follow Our Page to have such a mouth-watering 🍅 Recipes on Daily Basis

Get this easy recipe below:

Vegan Cookie Mug Cake

4 tbsp flour of choice (I used spelt flour)

1/2 tsp baking powder

1 tbsp brown sugar

Pinch of salt

2 tbsp natural peanut butter (other nut and seed butters work)

1/4 cup dairy free milk

1-2 tbsp chocolate chips

.

Add dry ingredients except chocolate chips in a mug. Add peanut butter and milk and whisk together with a fork. Fold in chocolate chips and place mug in the microwave for 1 minute and 30 seconds. Please note, every microwave is different. If you are worried yours might be set too high, microwave for 45-50 seconds first. Open the door, check doneness of cake and microwave for an additional 10 seconds until cake looks baked. Make sure to have enough space in your mug to allow your cake to rise. You can make this allergy friendly with a few swaps.

.

Use dairy free chocolate chips. Use the dairy free milk you prefer. Use oat flour, almond flour or 1 to 1 gluten free all purpose flour. Use a seed butter instead of nut butter to make nut free.

Did you know you can get 100+ recipes just like this easy Sheet Pan Meal by 💚 Simply Click the ✨ for all of our mouth-watering ebooks ~ only $11.95!😍

Your hcs got me thinking... like senku would be a lowkey Disaster in the kitchen. He has measure E v e r y t h i n g Perfectly and follow a recipe exactly otherwise he flips out thinking its not gonna turn out right (science lab habits die hard). This totally isn't me projecting

You'd have to like convince him it's Fine, Unless you're baking because that really DOES screw up if you dont have everything right lol

OK SO-

Senku is definitely like that.

No doubt

I can only make pancake so imma go off that.

Imagine that one day, you were not feeling good so Senku decided to make you sure pancakes

He looks everything up, double checks everything and still he feels like somethings wrong

You soon go out and help him because you had hope for a minute that it would be ok but it probably won’t end up with a clean kitchen

And there you see like- 10 different scales

You help him out tho and in the end you two enjoy fluffy pancakes

Song Joong Ki  Seo In Guk

I want to try this one.