#my recipes

[aesethewitch]

Beef Stew Recipe - Potion of Fortitude

Whether it's been an exhausting week, a frigid winter's day, or just a stressful time, few things are more comforting than a hearty bowl of stew. I make this beef stew for myself whenever I need a true pick-me-up or when I'm preparing for an in-depth magical working. It provides lasting energy, warmth, and strength.

Plus, this recipe is scalable - make a ton and freeze it to enjoy for weeks or just make a little bit for one meal. The measurements below are approximate; measure with your heart.

Ingredients:

Chuck roast, cut to half-inch cubes (you can get pre-chunked stew meat, which is what I typically get)

Flour, enough to coat the beef

Salt and Pepper (about 1 tsp salt & 1/2 tsp pepper), for seasoning the beef coating

2 tablespoons Unsalted Butter

1 Onion, diced

2 Large Potatoes, peeled and cut into half-inch to one-inch cubes

2 Carrots, peeled and cut into rounds

5-6 Cloves of Garlic, finely diced

4 cups Beef Broth

Herbs of your choice, such as: Sage, Thyme, Marjoram, Celery Seed, Bay, Chili Flakes

Additional veggies of your choice, such as: Parsnips, Turnips, Bok Choy

Salt and Pepper to taste

Instructions:

Mix together your flour, salt, and pepper in a bowl. Toss the beef chunks in the mixture to coat. This will create a nice brown crispiness on the outside.

In your stew pot, sauté your flour-coated beef until browned on all sides. Remove from the pot and set aside.

Add more oil to your pot and cook your onion until translucent. If you don't mind soft carrots in your stew, add them now and cook until just starting to soften and brown. (Note: I often leave the carrots until after the potatoes are nearly cooked through because I don't like the texture of fully-cooked carrots.)

Once your onions are translucent and your carrots have started to soften/brown, toss in your butter and scrape the bottom of the pot. You want to get all those beautiful, delicious brown bits back into the mixture. You can add a little water if you need help loosening the bits.

Add your garlic and cook until fragrant, about 30 seconds.

Put your beef back into the pot (along with any drippings from the plate/bowl you placed it in). Pour your broth over everything and give it all a good stir.

Toss your potatoes into the pot. Bring it all to a boil and reduce your heat to let it simmer.

Add your herbs and spices. I recommend salt, pepper, sage, thyme, celery seed (or salt), and bay. If you like it spicy, you can throw in a bit of chili powder or flakes.

Simmer for at least one hour or until your potatoes are soft and your beef becomes tender, stirring occasionally.

If your stew isn't thick enough by the time your potatoes are done, you can make a cornstarch slurry by combining one tablespoon of cornstarch with two tablespoons of water. Pour the slurry into the stew and let it cook until thickened to your desired consistency.

Season with salt and pepper to taste.

Serve with crusty bread, veggie side dishes, or whatever else you like.

Optional magic you can include:

As mentioned above, I often use this recipe to bolster or replenish my energy before or after an intense magical working. It also works for physical exertions - I made this for a group of my partner's friends while they were moving heavy furniture to a new apartment, and it gave them all the energy to move everything in one night!

This stew has an intense comforting effect. If someone I know has been working hard, stressing out, or hasn't been feeding themselves properly, I'll make this for them to help them remember to take care of themselves. It's rejuvenating, hearty, and full of love.

Depending on the herbs you choose to include, this could also be a powerful protection spell. Especially in the cold months, I use this as a protective ward against the cold exhaustion that pulls at the body and mind.

Pop a bit of chili in this spell to both speed up its effects and cast out negativity! Nothing clears the sinuses like a nose full of spice, and nothing clears the body of bad vibes like a good dose of chili flake.

Like many of my spell recipes, this one is most effective when it's shared. Give a bowl to your friends, your family, your neighbors, whoever. It makes a wonderful offering to house spirits or ancestors.

If you make this recipe, please let me know your thoughts! And if you enjoy this or my other posts, please consider dropping a couple dollars in my Ko-Fi tip jar!

Happy cooking, witches! 🍲

#recipes #food #spells #kitchen witch #hearth witch #witchblr #witchcraft #witch #home witchcraft #healing food #soup #stew #beef stew #food spells #my spells #my recipes #aese speaks

[grandmawitch]

✨My mom’s super simple secret potato soup recipe (only a secret from my dad who HATES gravy)✨

•One large sweet onion, diced

•3-4 carrots, thinly sliced

•3 celery ribs, thinly sliced

•3-4 potatoes, diced (or as many as you like, this soup can make a little or a lot. Follow your heart.)

•2 Tbsp butter

•1 Tbsp dried basil

•Knorr powdered broth (vegetable or chicken)

•salt & pepper

•1 package of pepper gravy mix, whisked up with 1.5 cups of water in a separate bowl (my mom’s secret thickener 🙏🤣)

Melt butter over medium heat in a large soup pot or Dutch oven and add the onion, carrots, celery, and potatoes.

Stir and get everything nice and coated in butter and let it cook for about 5 minutes.

Use a measuring cup to add water until the vegetables are covered by a good inch, keep track of about how much water you used so you can add the proportional amount of broth powder once it is boiling (one tsp powder to one cup water).

Turn soup up to medium high heat and when it starts to boil add your broth powder and dried basil. Place the lid on and return to medium/low heat and let it simmer/lightly boil for about 15-20 minutes. Until potatoes are getting soft.

Stir in your pepper gravy mix (I don’t follow package direction, I just slowly whisk in 1-1.5 cups of cold water in a separate bowl then add to soup pot). I like to crack in a ton more pepper too and quite a bit of salt.

Cover again and simmer for another 15 minutes.

Taste for saltiness and adjust seasoning if necessary, enjoy!

✨If it gets too thick (leftovers might be the next day) just add more water.

#soup #recipes #potato soup #my recipes #grandmacore #grannycore #cottagecore #grandparentcore #warm and cozy #witchblr #aesthetic #kitchen witch #hobbitcore #cosycore #cozy #goblincore #cozycore #witchy #warmcore #autumn #hygge #faeriecore #winter #food #comfort #cooking #tiktok #video #recipe

[recipe--archives]

Simple Cheesecake with Shortbread Crust and Jam Swirl Recipe

Text transcription below:

Crust

Ingredients:

-1 cup (2 sticks) unsalted butter

-1/2 cup brown or white sugar (white sugar recommended for cheesecake)

-2 tsp vanilla extract

-1/2 tsp salt

-2 cups + 2 tbsp all purpose flour (spooned and leveled)

To make:

Preheat oven to 325F, and butter your pan. Melt the butter and mix it with the sugar, vanilla extract, and salt. Sift in flour and combine, kneading into thick dough, then press into the pan as evenly as possible. Bake 20-22 minutes, until lightly brown. Prick inside with a fork, then set aside to cool. Turn off oven to cool while you make the filling (filling requires colder oven)

Filling

Ingredients:

-2 8oz blocks cream cheese (room temperature)

-1 cup sugar

-3 tbsp heavy whipping cream

-1/2 tsp vanilla extract

-1/2 tbsp lemon juice (or 1tbsp, if high sourness desired)

-2 large eggs, room temperature

-Jam of your choice (optional)

To make:

Mix the cream cheese, sugar, cream, extract, and lemon juice by hand or in mixer (puree, pulse). Add eggs one at a time, ensuring that they blend in. Avoid chunks of cream cheese with high heat (warming the cheese), or by using a blender/food processor/mixer.

Pour into cooled crust and preheat oven to 300F. Bake for 65-70 minutes, or until crust is golden and the edges are carmalized. Turn off oven and open the door to let it cool slowly if cracks are undesirable, or cool on countertop if not. Store in fridge/freezer to set fully before serving.

BONUS: Jam bits + swirl

-Before baking, scoop amount of jam of your choice (~ 1 spoonful) into a small cup, and heat until liquid. Scoop up kam and lavishly swirl in center (refilling as necessary) with a spoon for decoration. Sporatically drop in remaining jam along crust edge and center for chunks of flavor. Bake as usual.

#cheesecake #recipe #simple recipes #shortbread cheesecake #my recipes

[mayawakening]

Muffin Recipe

Mutuals, Followers, Lurkers, I have something to share. I just made 'Death by Chocolate Pudding Muffins'. Please accept the recipe as a humble gift.

Yields 12 big muffins - Takes about an hour total.

•EQUIPMENT:

Muffin liner/cup things (12)

Muffin pan

Measuring cups/spoons

2 Mixing bowls

Mixing Spoon

A flour sifter is helpful (but not super necessary)

Oven

Probably oven mitts

1 Toothpick (or wooden skewer or wooden coffee stirrer)

•INGREDIENTS:

1 1/2 Cups All-purpose white flour

3 1/2 Tsp Baking Powder

1 Tbsp granulated white sugar

1/4 Tsp salt

2 1/2 cups milk (I used whole milk)

4 Tbsp melted butter

1 large egg

1 Tbsp Vanilla Extract

1 Box chocolate pudding mix (3.9oz) (dry powder)

2 cups semi-sweet chocolate chips

•INSTRUCTIONS:

Mix the dry ingredients together in the mixing bowl. (If you have a flour sifter, sift the flour)

In a separate bowl, mix the wet ingredients together.

Mix the wet ingredients into the dry ingredients until smooth. (Batter will look gloppy and puddingy)

Place muffin liners in the muffin pan.

Fill each cup all the way with batter. (They will be very full)

Preheat oven to 350 degrees farenheit.

Once temperature is reached, place muffin pan in oven on top rack.

Bake for 35 minutes.

Muffins are done when toothpick inserted in middle come out with no batter stuck to it.

Please enjoy!!!

#muffins #chocolate #chocolate muffins #recipe #baking #dessert #chocolate chips #pudding #my recipes #made from scratch

[rats-are-cute-recipes]

Paneer and Vegetable Korma

Usually korma is made with chicken, but I wanted to try something vegetarian. I'm getting a little sick of chicken! My brother absolutely refuses to eat anything without meat in it, but he liked this just fine. Finally a reprieve from chicken!

Ingredients

♡ 1/4 cup olive or coconut oil

♡ 1 large onion, diced

♡ 4 cloves garlic, minced

♡ 1 tsp ginger paste

♡ 1 small tomato, diced (optional)

♡ 3/4 cup greek yogurt

♡ Bay leaf

♡ 1 tsp ground cumin

♡ 1/4 tsp ground coriander

♡ 1/4 tsp ground cardamon

♡ 1/8 tsp black pepper

♡ 1/8 tsp ground cloves

♡ 1/8 tsp ground cinnamon

♡ 1/2 tsp chili powder

♡ 1/2 tsp turmeric

♡ 1/2 tsp paprika

♡ 1 tsp garam masala

♡ salt, to taste

♡ 1/2 cup carrots, diced

♡ 1 cup potatoes, diced

♡ 1 large zucchini, sliced

♡ Paneer or tofu

♡ 1/2 cup to 3/4 cup water

♡ Cilantro to top

Inatructions

☆ Heat oil in large pan at medium heat. Add onions and stir

☆ Heat onions until almost translucent, then add garlic and ginger paste

☆ Once all items from pan are cooked, transfer them to a food processor or blender

☆ Add tomato and yogurt to the food processor and blend until smooth

☆ Add the blended mixture back into the pan an stir in spices. Saute until mixture reaches a simmer

☆ Add in vegetables and paneer/tofu. Let simmer for 10-12 minutes

☆ Add 1/2 to 3/4 cup water, depending on your desired consistency. Stir and let simmer for 2 to 3 minutes.

☆ Serve topped with cilantro

#gluten free #my recipe #my recipes #gluten free recipe #gluten free recipes #vegetarian #gluten free indian food #indian food #nut free #egg free #celiac #curry

[sheliesshattered]

Spiced Maple-Bourbon Apple Pie Filling

2 tbsp butter 2 tbsp maple syrup dash salt dash ginger dash nutmeg dash cloves 1/2 tsp cinnamon 1/4 cup cold water 1 tbsp flour 1 tbsp bourbon 1 tsp vanilla extract 2 Fuji apples

Melt butter in a saucepan over medium heat. Remove from heat, stir in maple syrup, salt, and spices. Return the sauce to heat and bring to a simmer. Shake cold water and flour in a small container until smooth, then stir into the sauce. Continue stirring and remove from heat as the mixture thickens up quickly. Stir in bourbon and vanilla extract until smooth.

Peel apples and chop into small cubes, stirring into the sauce as you go. Transfer apples and sauce to casserole dish or ramekins, top with pie dough as desired (in shapes or lattice, etc), and brush pie crust with a beaten egg, then sprinkle with raw sugar. Bake at 375 for 25 minutes, then cover to prevent crust from burning. Bake for another 35 minutes then remove from the oven to cool on a rack.

This amount was made to use up a small amount of extra pie dough. Doubling this recipe would probably be plenty for a full pie.

If baking without a dough topping, cover casserole or ramekin dish from the start and bake for 1 hour. Serve with pastries, whipped cream, ice cream, etc.

#recipes #baking #apple pie #autumn baking #autumnal recipes #cottagecore #this is the recipe scenting my whole kitchen and spilling out the open windows into the rest of the neighborhood #perfect for a cool October evening #sorry not sorry to my neighbors lol #2023 mood #my recipes #I'll try to remember to post pictures of the finished dessert later tonight

[thebiggestnaturaldisaster]

Apple Pie Cookies

Nearly everything but the flour, sugar, butter, and egg were in practice measured via following my heart.

If you try this recipe you are legally required to tell me if you liked them.

#cooking #baking #cookies #recipes #my recipes #yummy yum yum

[myhappyhomeoflove]

Creamy bacon potato soup with a sirloin roast.

I caramelized onions with chicken broth, using them with the beef and the base of my soup. Used my homemade bone broth in my potato soup. Took about almost 7 hours because I’m still healing but my goodness was it worth it. Fibromyalgia is kicking my butt with this healing process and the dizzies are not fun. But I feel very accomplished today.

I know wisdom teeth removal is a major surgery, but I’m getting a tad jealous that everyone else can leave home without being worried about fainting, but my crippled butt can’t. It’s been almost a week now and I know it’ll take at least another week before I start feeling kinda normal again. At least I have soup for days.

#disabled homemaker #homemade #soup soup soup #good soup #potato soup #baconbaconbacon #beef roast #my cooking #my recipes #fibromyalgia #tradfem #tradwife #home cooking

[seaside-writings]

🍌🍞 CeCe's Honey Banana Bread 🍞🍌

Hiya there, everyone! So this is a little different from my usual post, but I've wanted to share some of my favorite recipes with you all for a while now. I figured since I can't cook for you all in person, I can at least share the recipes I love so you can make them yourselves.

So this first recipe is my honey banana bread recipe that I've been making for about a year now; I hope you all enjoy it, and if any of you make it, please send me pictures so I can see them.

I hope you all stay blessed and safe throughout your day.

Lots of Love & Wishes: Celia 💙

Wet Ingredients:

1 cup of honey

2 to 3 ripe bananas mashed (It depends on how big the bananas are.)

2 eggs

1/3 cup of vegetable oil

1 tsp of vanilla extract

1/4 cup of milk (You can use whatever type of milk you like, I use whole milk because it makes the bread fluffier in my opinion.)

Dry Ingredients:

1 3/4 cups of flour

1 tsp of baking soda

1/2 tsp of salt

1 tsp of ground cinnamon

Instructions:

Preheat oven to 325 degrees Fahrenheit.

Grease and lightly flour a 9 x 5-inch pan.

In a cereal bowl mash up your bananas until it's almost a pudding constancy, then add in your milk and whisk until combined.

In a medium-sized bowl mix together your flour, baking soda, salt, and ground cinnamon.

Then in a large bowl whisks together your honey and oil, before adding in your eggs.

When all three are mixed together add your banana milk mixture until everything is blended together.

Once all your wet ingredients have been combined continue to stir while slowly adding all of your dry ingredients.

After that continue stirring everything together until all of the dry ingredients are mixed in with the wet.

When that's done pour into your pan and sprinkle more cinnamon on top for a little more flavor.

Then put it inside the oven and bake for 55 minutes to 1 hour.

And there you have it honey banana bread!

Small Flavor Tip: You can add other things like chocolate chips, dried fruits, and nuts to have it fit your taste a little bit more. I don't really like those with banana bread so I'll usually spread honey or apple butter on a slice.

I hope you all enjoy it!

#banana bread #banana bread recipe #recipe #recipes #my recipes #my recipe #food #cooking #baking #sweet treats #sweet treat #bread #baking recipe #baking recipes #cooking recipe #cooking recipes #honey banana bread #honeycore #honey core #grandmacore #grandma core #late night baking #late night cooking #cottagecore #cottage core #cozycore #cozy core

[aesethewitch]

Rosemary Drop Biscuits

Every year, I put together a spread for each of the equinoxes and solstices. This is the first recipe in a new series for this year's Spring Equinox. My focuses for the meal are growth, prosperity, peace, happiness, and celebration. You’ll see that reflected in all of these recipes.

I’m publishing this recipe first, because I’ll be making it first. Anytime I make a big meal, I like to do my baking ahead of time to save space and ensure it’s done at the same time as the meal. But also, I find it’s a great opportunity to prime the kitchen for cooking in quantity. The goal is to cleanse and prepare the area without scouring the energy, something I use rosemary for frequently in a variety of ways.

This recipe is ultra-simple and comes together within half an hour. I suggest making it right before you cook the rest of your meal, but you can make it earlier in the day or even the day before.

Ingredients:

2 c All-Purpose Flour

1 T Baking Powder

1 t Salt

1 T Dried Rosemary

1/2 c Butter, cold

3/4 to 1 c Milk

2 T Butter, melted (optional)

Instructions:

Preheat the over to 450 degrees F.

In a large mixing bowl, whisk together the flour, baking powder, salt, and rosemary.

Cut in the cold butter.

Add the milk slowly until just combined and the batter is thick and lumpy.

Drop about a quarter cup of batter at a time onto a prepared baking sheet.

Bake for 18 to 22 minutes or until golden.

Optionally, brush the warm biscuits with melted butter.

Recipe Notes:

There are a few methods to cut in the butter. You can grate it into the bowl, use a fork, or use a pastry cutter to do so. Be sure that the butter is very cold for this step. This is what gives the biscuits their flaky, buttery texture once baked.

These biscuits will keep for a few days in an air-tight container. They make excellent companions to leftover gravy!

Magic Notes:

Rosemary is one of those swiss army knife ingredients to me. It has a place in so many recipes and spells, and with good reason. Here, I’m leveraging the cleansing aspect for my Spring Equinox spread. I plan on making these biscuits first to prepare the kitchen for cooking the rest of the meal. This cleanses the air and oven of any lingering energy from other workings, leaving behind a relatively clean slate for me to work with.

I also like to make rosemary-based breads or rolls whenever my space needs a refresh. It’s a gentle cleanser that won’t scour away the cast-iron-like seasoning of the space. Rather, it sweeps away the excess and leaves the kitchen (and adjoining rooms) feeling light and fresh. Some cleansing rituals can be irritating to resident spirits; in my experience, this particular recipe is generally spirit-friendly…

…Especially if you plan on offering one to the spirits! These biscuits make excellent altar offerings. As mentioned above, I’ll be making these first for my spread. Part of that ritual is offering the first biscuit on my spirit work altar for my allies to enjoy. Invite them into the space to partake, and offer space in the kitchen while you cook the rest of the meal.

Consider the properties of the humble biscuit. Thick, flaky, absorbent. In a meal, they soak up rogue gravy and are slathered with butter and other rich deliciousness on the plate. I try to have a biscuit or roll in any large spread, because there’s always energy lost at the table. These biscuits serve the purpose of soaking up anything that escapes from other dishes so that the person enjoying the meal doesn’t miss out on any of the energy on offer.

After you make your biscuits, take time to clean your kitchen surfaces. Wipe away any rogue flour, sweep the floors, and give everything at least a quick once-over. Then, you’ll be ready to work on the rest of your meal — or go about your day, depending on when you make these.

If you enjoyed this recipe or like what I do, consider throwing a couple dollars in my tip jar, buying a recipe card, or commissioning me for a tarot reading or custom spell! All supporters will get exclusive access to all of my equinox recipes as they go up this week — plus access to my backlog of exclusive articles. Support helps me keep my bills paid, since this is currently my full-time gig.

All of these recipes will be sold as a recipe card bundle starting this Saturday (3/16), so stay tuned!

You can also check out this same post over on Ko-Fi:

#aese speaks #spring equinox #witchblr #witchcraft #recipes #food #food magic #kitchen witch #hearth witch #witch community #kitchen magic #biscuits #rosemary #spring equinox feast 2024 #my recipes #my spells

[grandmawitch]

Maple dijon glazed roasted butternut squash stuffed with a barley, caramelized onion, spinach, goat cheese, garlic & herb concoction. 🍴

Ingredients:

•1 medium butternut squash, halved lengthwise, seeds removed

For the glaze:

•1 Tbsp melted salted butter

•1 Tbsp maple syrup

•1 Tbsp mustard

•1/2 tsp salt

•Black pepper to taste

For the filling:

•1/2 cup pearl barley

•1 cup broth (vegetable to keep it vegetarian or chicken)

•1 tsp dried thyme

•1 Tbsp salted butter

•1 large sweet onion, finely chopped

•2 Tbsp apple cider vinegar

•1 tsp brown sugar

•2 large garlic cloves, minced

•2-3 cups fresh spinach

•3 oz goat cheese or feta

Instructions:

1. Preheat oven to 425F with a rack in the middle. Line a baking sheet with parchment paper or a silicone baking mat.

2. Use a sharp knife to score the flesh of the squash, be careful not to poke through the skin. Place them cut side up on the baking sheet.

3. In a mug or small bowl mix together butter, maple syrup, mustard, salt & pepper. Brush this over the squash halves then roast them for about 45 minutes until they are quite soft when poked with a fork. (If they seem to be browning too quickly toward the end, tent with foil.)

4. While the squash bakes, add barley, broth, and thyme to a small saucepan and bring to a boil. Reduce heat and simmer for around 40 minutes.

5. Next, the filling! In a large skillet over medium heat melt the butter, add onions and a pinch of salt and pepper. Cook until the onion starts to soften and become translucent then add the brown sugar and apple cider vinegar, reduce while stirring occasionally until the onions are nice and caramelized.

6. To the onions, add in the minced garlic and spinach. Cook another minute longer, until garlic is fragrant and spinach has wilted. Stir in the cooked barley and cheese. Season with salt and pepper to taste.

7. Remove the squash from the oven when it is soft and brown. Spoon the glaze that has pooled in the hollows over the scored portion and let it reabsorb while you heap the barley mixture into the squash bowls. Return to the oven for five minutes then serve!

#recipe #recipes #butternut squash #vegetarian #cozy #food #winter #autumn #cottagecore #grandmacore #grannycore #kitchen witch #my recipes #grandparentcore #warm and cozy #witchblr #aesthetic #goblincore #hobbitcore #cozycore #warmcore #faeriecore #hygge #cooking #stuffed squash #hobbit #cookbook #witchy #hagcore #cronecore

[note-a-bear]

Progress shots of the frittata

It's just about done, so I'll take a shot of that shortly.

I lined the dish with thin (mandolined) slices of russet potatoes and used one whole zucchini for about 7 eggs (they're called large, but eh) and a bit of milk.

There's queso fresco, cinnamon, shichimi togarashi, black pepper and a little salt (to draw out moisture during the sauté before adding to the eggs)

#food #my recipes

[zapsoda]

quick and easy peasy fried rice type recipe:

ingriedients:

shitty leftover plain rice. i mean it. dont make fresh rice for this its not worth it.

soy sauce

a couple eggs (feel free to use more or less im not your mom)

sriracha or other hot sauce (optional)

whatever vegetables you have lying around (i had some ancient raw broccoli that smelled a little strange, sliced onions, and sliced tomatoes)

whatever precooked meat you have in the fridge (judge me if you want, i used sliced pepperoni, im sure bacon would be better)

salt/pepper/garlic powder. you can use seasoning mixes if you want, some cajun shit might be good. i found ranch seasoning in the pantry and added some if that.

oil/butter/grease

frying pan or wok that will fit all this shit

cheese (optional)

kimchi (optional) (it would be really really good though) (i didnt have any at the moment though so i didnt use it T_T)

steps:

grease pan with whatever lubricant you chose to use and let it heat up, i turned it up to high cause im impatient, but you probably shouldnt do that. go for like medium-high.

roughly chop your vegetables and meat if you want to. if you wanna put em in whole its not my problem but i think that would be gross.

season the vegetables with whatever you chose to use. salt is not optional if they are not already salted.

add those to the pan. this is also the point at which kimchi would go in. you can also add the meat now if you want to. if you dont, add it with the eggs.

once those have been sizzling up a little bit (really up to you as long as you dont burn em) crack your eggs in the pan and scramble em really fast so they dont fry. add the meat if you havent already

whenever the stuff in the pan gets too dry, add your soy sauce

once the eggs have cooked a bit (i.e. not glistening with wet egg goop) add the rice and stir it all around. if you have not added soy sauce up until this point, do that.

now you just gotta mix it up honestly. soy sauce it to your hearts content, add hot sauce or cheese as you please. when you feel in your soul that it is done, it is done, and ready to be served.

#i had a tag for these but i dont remember what it was and tumblr search refused to tell me #so im just gonna try everything and see what sticks #recipe #my recipe #recipes #my recipes #FOUND IT -> #cooking tag

[ladyaj-13]

Parsnip-cheddar soup

Cheap, cheerful, and satisfying!

500g parsnips, chopped into 1cm pieces, fried in butter until starting to colour

Add 1/2tsp mixed herbs

Add 3 chopped garlic cloves, 3 chopped spring onions and some black pepper

Fry for another 2-3 mins

Add 1 veg stock cube, made up as per packet, and simmer (lid on) for 10 mins

Purée (off the heat!), adding more water if needed to get a soup consistency

Add 100g grated mature cheddar, stir in to melt (put back on heat for minute or two if needed)

Voila! Delicious.

Makes 3-4 servings depending on how thick you like your soup and how much crusty bread you eat on the side!

#food #my recipes #parsnip recipes #soup recipe

[rats-are-cute-recipes]

Matzo Ball Soup

This is the only soup everyone in my family will eat (several of my family members are soup haters, unfortunately). It is nice and easy to make, and since the recipe is so basic, you can easily add more ingredients to your tastes.

Ingredients

Dumplings

♡ 2 cups gluten free matzo meal (my recipe for that can be found here)

♡ 1 tsp baking powder

♡ 1/2 tsp salt

♡ 2 tsp dill

♡ 4 eggs

♡ 4 Tblsp olive oil

♡ 1/4 cup + 2 Tblsp water

Soup

♡ 1 Tblsp olive oil

♡ 2 cloves minced garlic

♡ 10 oz can of chicken

♡ 3/4 cup sliced carrots. You can also use baby carrots if you don't feel like cutting anything

♡ 6 cups chicken or vegetable broth

♡ 1 bay leaf

♡ 1/2 tsp onion powder

♡ Salt and pepper to taste

♡ Dill to taste

Instructions

Matzo Balls

☆ In large bowl, mix all ingredients

☆ Cover the bowl and leave in the fridge for at least 30 minutes

Soup

☆ Heat oil in a large pot

☆ Cook the garlic, chicken, and carrots until carrots have softened. If you are using raw chicken instead of canned chicken, cook it separately to avoid risk of food poisoning. I like to shred the chicken

☆ Add broth, bay leaf, onion powder, salt, pepper, and dill

☆ Bring soup to a boil, then cover and let simmer at low heat for at least 20 minutes.

☆ When matzo dough is done chilling in fridge, take it out.

☆ Using a small icecream scoop, scoop out balls and put into soup.

☆ Once again bring soup to a simmer and cover the pot. Let cook for 5-10 minutes

#my recipe #my recipes #gluten free #gluten free recipe #gluten free recipes #celiac #dairy free #matzo ball soup

[octo-crafts]

Green Soup

Aka potato/spinach/broccoli soup. Other ingredients would probably also be good, though might make it less green.

Ingredients:

Measure them all with your heart

Potatoes, cut up

Frozen spinach (i can't see a reason not to use fresh, but frozen is cheap and comes pre-compacted)

Broccoli, cut up (this is a great use for broccoli stems. Chop them up, put them in the freezer, use in soup)

Onion, cut up

Garlic (cut up)

Lentils (optional, for protein)

Basil

Oregano (or whatever herbs you like in soup)

Water

Broth powder (replace water and powder with real broth if you want, i just very rarely make soup)

Butter

Steps:

Defrost all vegetables that have been frozen. I did not do this, and i probably should have.

Cook onions in butter on medium heat until translucent

Add potatoes, water, garlic, spices, and broth powder. Bring to a boil. Remember why "stockpot" is on your when-you-have-money/space list.

Add broccoli. Bring to a boil for a while, until broccoli is soft.

Add spinach.

Add lentils.

Cook until lentils are soft.

Blend until its a green paste (probably optional, i just like blended soups)

Unrelated to the recipe but this is the best bread i've ever made.

#part of adulthood is realizing that you don't dislike all soup #you just fucking hate your mom's turkey broth that she uses in all soups. #(my mum is a great cook i just can't stand the turkey broth) #another part of adulthood is crying about classes/jobs/conference #and then making soup as an alternative to throwing your laptop out the window #or yelling at innocent customer service people #cooking #recipes #my recipes