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bloodenjoyer · 2 years

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butternut squash soup

recipe (more like a diary entry of how i made it lol) under the cut!! also warning this is not a quick recipe i started this whole process at like 2:30 and didnt finish the soup until abt 5:45 ish, didnt pull the bread out of the oven until abt 6:30. it was so worth it tho

Ok so basically i decided i wanted to make bread and butternut squash soup for dinner so i started by making the bread and followed this recipe. then while the dough was rising i started tackling the squash. i used a ~4.5 pound squash and started by cutting it in half and putting it in a bowl of water in the microwave for...idk six minutes each half? a bit more? just to make it softer. then i scraped out the guts and seeds (annoying and icky) and cut it into smaller pieces and peeled it with a carrot peeler. this takes a bit more effort than peeling carrots because the squash is hot and soft but also hard and weird and the skin is kinda thick. As i peeled each segment i cut them into smaller pieces and dropped them into a large pot on the stove to just kinda hang out on medium heat in a can of chicken stock, stirring each time i added more squash. i probs shouldve used vegetable broth but chicken stock is what i had so thats what i used.

once i added all of the squash (compost the skin btw!! i forgot to do that :/ ) into the pot, i squeezed a whole lemon into it. then i added like maybe five cloves of garlic cut into large pieces as well as some honey, cinnamon, cumin, lawrys seasoned salt, smoked paprika, lots of garlic powder and some cayenne pepper. stirred it again and then popped the lid on while i cut up two small onions. once i was done w the onions i rinsed out the bowl i originally microwaved them in and transferred the squash back into it.

i then put olive oil and a tiny bit of sesame oil (idk why) into the pan and let the onions fry up. to this i added: more cumin (fav spice ever <3), turmeric, herbs du provence (not sure what these are there just was a jar on the counter so i used it), and i also grated ginger into it. be careful not to let yr onions burn btw. Then once they looked like they had cooked down enough to fit into the bowl w the squash i put them in the bowl w the rest of the squash.

Next i made a béchamel sauce w coconut milk. i heated a can of coconut milk (obvs not the ACTUAL can i put it in a measuring cup and it came out to b abt 1 and 1/4 cups) in the microwave so it would be hot. then i put 2tablespoons of butter and 2tablespoons of flour in the pan. you gotta stir this constantly (its easiest if you use a whisk) so U dont accidentally make dumplings. once that starts getting thick and bubbling a little bit i added the coconut milk in increments, still whisking it the whole time. once that was done i lowered the heat so it wouldnt get curdled or dumplingy and added white pepper, sriracha sauce (first thing i saw when i opened the cabinet so i added it), more garlic powder and cumin bc i like those things a lot.

so then i finally added all the squash and onions back into the pot. i mixed it all in and then blended it w/ a handheld blender. if u dont have one u can just do all the squash ina food processor before adding it back to the pot and if you dont . Um try your luck with a potato masher i guess. EXCEPT i got scared while blending it on account of my pot was so wide and that meant the soup was just a BIT shallow. so i squoze a lime into it. that obviously wasn't enough and i added a bit more milk (cow milk, not coconut milk bc i didnt wanna open a whole nother can and i figured i had already put butter in it so who cares) and then blended it until it was smooth as i could make it. the blender pretty much made all the squash smooth but there were still unblended onions which personally i actually like.

then i finally tried it and it was soo fucking good oh my god.itwas so so worth it. i didnt use a recipe for this when i cook i just throw whatever into a pan and hope for the best but im writing it down bc i wanna make this again bc it was.very yummy.

anyway then i put a lid on the pot and let it hang out while i preheated the oven and baked the bread (which i also painted the crust w an eggwash and put a bit of salt on before sticking it in the oven) etc etc etc .

#recipe #<sorry to um any recipe bloggers or whatever if this shows up in a tag that ppl actually use. i just wanna be able to find this later #baz.txt

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catofspades · 4 months

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What sort of tomato sauce? I also made tacos tonight and i made rice as a side but i added canned whole tomatos to see what would happen but i shouldve added them way earlier cause they didnt break down how i wanted :<

Anyways taco night solidarity forever 🌮🌮🌮

Tomato Sauce a la Work Day (made roughly a week or so ago)

olive oil,

herbs/spices(dried): garlic powder, onion, pepper, parsley, rosemary, thyme, chili flakes(lots), oregano, basil, fennel, Salt&pepper .no measurements just vibes.

a diced onion

a few cloves garlic

2 cans diced tomatoes, (or whole. Can't remember.)

1 can (small) tomato sauce

a splash (big) of red wine.(cabernet) (from the little plastic bottles)

Basically everything but tomato paste. Didn't add bc my can opener decided to retire. Sauce came out a lot thinner than I wanted it to. Still really nice tho.

(Tonight) I cooked up some ground beef with the above spice blend. but with way more fennel. It bulked up the sauce nicely! It came out gr8!

Served over whole wheat spaghetti. (Cancels pit red meat agskfkslkfldls)

#asks #recipes #I USUALLY USE GROUND TURKEY BUT BEEF WAS ON SALE #it was very good.#even if it took me way longer than i wanted it to #TY FOR ASKING BTW!!! i love answeting any and alll cooking related questions

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birdslime · 2 years

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So! Since last time's failure cooking the kidney, i decided to make something simple, something tasty and Hard to fuck up this time around! I made:

Spageddy and meatballs!

And yes, it was a success, very tasty!

I went to this store called lidl that is pretty cheap, a bit like Aldi! And i ended up buying just.. a Fuckton of ground beef because they only had Gigantic packs of ground turkey so these time the meatballs were 100% beef with 15% fat content instead of the usual 50-50 beef/turkey ive been doing lately

To prepare the meatball meat i added to the mince some oats (never used breadcrumbs before but i like it with the oats so..?), covered in a bit of black pepper, beef bouillon powder, minced garlic, pretty sure it was a lil bit of thyme and rosemary (i Love the fancy dirt taste of tarragon, but i decided to mix it up! So none this time), onione and garlic powder and 3 tiny eggs, if they were normal perhaps 2 would have sufficed.

After giving it a good mixy by hand, i grabbed a piece and cooked it, needed a bit more salt so i added some more then made the meatballs.

I preheated the oven to 350F° and since it was a whole-ass 2 pounds of meat, yes, a Lot came out. I seared 24 (i froze 6! So 30 came out) meatballs in batches in olive oil and canola oil, put them in a baking sheet covered in aluminum foil after seared on all sides.

After your meatballz are seared, depending on size (mine were about 1 inch and a quarter! Or 2.5-3 fingers tall), after seared they should be fairly cooked! So to finishe in the oven it should take around 10min or so, mine were good in 8 :}

So, in the same pot you seared the meatballs, you will cook half a Giant yellow onion in olive oil, Veeery finely chopped. Wait until translucent to add chopped tomatoes (i used 6 tiny roma tomatoes, should likely use at least 10 due to sheer amount of meatballs). Cook those a lil bit, squish with your spatula, put in some garlic.

I added.. 2 bay leaf... a generous squish of worcestershire sauce, a can of tomato paste and about 2 tomato paste cans worth of water, lil bit if salt and plenty msg, mix well. Did not need any sugar to cut the acidity. Added italian seasoning (usually comprised of a mix of oregano, rosemary and thyme and sometimes either basil or marjoram) to cover the pot, then, because i had fresh basil, added that as well!

To cut the freshe leaves you pile like 3 or 4 on top of each other, roll them up and then cut into lil strips!

Mixy mix again, taste for seasonings, and if good let simmer while you add your meatballs and then leave it on low heat as long as youd like, if its too thick add some water.

Put spageddy in bottom, topped with hella fancy parmesan cheese.. was very tasty!! Very, very filling too. Thats like 5 meatballs man that was Too much >.>

On the notes! Taste was great, only thing i shouldve done was make more sauce because its a Stupid amount of meatballs, so either do 10 romas or add a normal sized can of crushed or chonky tomatoes shouldve been enough :}

#recipe #my recipe #actually tasty!!#meatballs

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itonje · 3 years

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okay heres what i did if anyone wants to know no measurements i just eyeballed it:

i washed my short ribs when i got them out of the package, then seasoned them with lemon pepper

then i seared all of the sides on a really hot pan with a little bit of vegetable oil, you should go for the meat getting nice and like roasted brown like that on a steak and go fr the fond

then i took out the seared meat and put a chopped up white onion in there. and i let the onion smell sweet and get a bit brown I didnt caramelize it but like if you want to go for it. then i added a bit of tomato paste (only a tablespoon, I probably shouldve added less) and let that get fragrant...I actually added my spices later but you should add them now to let them roast a little bit

then i added carrots, celery sticks, and let those brown a little bit, then a lot of garlic, dont skimp on the garlic.

then after those were roasting i deglazed everything with cooking wine (you should probably use real wine, my cooking wine was red but i would have probably liked white), and then added a lot of chicken stock, then more cooking wine, then a lot of cranberry juice (or any other red/purple fruit juice, you could use cherry or plum or pomegranate tbh, maybe not grape if you're already using wine). all in all, all of the liquid was just enough to cover the meat when I first put it in. adjust as you like, I added more cranberry juice because I like the flavor

I let this mixture, which should be stew like, boil, occasionally turning over the meat or giving it a stir, for three hours. you can go for longer if your meat is still too firm but my meat was soft enough at that point. all of the bones fell out

after three hours, i scooped out the big solids, I didnt entirely straight it but I think that's wasteful, i set the meat aside in a bowl and i ate some of the vegetables and threw away the rest of it

I left it overnight. you should put it in the fridge if you live somewhere hot but last night was chilly I didnt bother

in the morning, the fat was like this hard orange stuff at the top of the brewing liquid, I skimmed it off. then I started boiling the brewing liquid on high so that it would reduce down into a thicker, more flavorful glaze. after I made the glaze I went out so it cooled down

then when I was ready to serve i put the meat back in the pot with the glaze and covered it with the liquid, I heated it up slowly so the meat would get hot, i made mashed potatoes on the side

then I served :)

#finny.txt

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birdslime · 2 years

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So! Since last time's failure cooking the kidney, i decided to make something simple, something tasty and Hard to fuck up this time around! I made:

Spageddy and meatballs!

And yes, it was a success, very tasty!

After giving it a good mixy by hand, i grabbed a piece and cooked it, needed a bit more salt so i added some more then made the meatballs.

To cut the freshe leaves you pile like 3 or 4 on top of each other, roll them up and then cut into lil strips!

Mixy mix again, taste for seasonings, and if good let simmer while you add your meatballs and then leave it on low heat as long as youd like, if its too thick add some water.

Put spageddy in bottom, topped with hella fancy parmesan cheese.. was very tasty!! Very, very filling too. Thats like 5 meatballs man that was Too much >.>

#recipe #my recipe #actually tasty!!#meatballs

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