#1 teaspoon turmeric powder

[chaskka]

Vegetarian Biryani

Vegetarian Biryani is a delightful and aromatic rice dish that combines a variety of vegetables, fragrant spices, and basmati rice. Here's a step-by-step recipe to prepare a rich and flavorful Vegetarian Biryani at chaskka.

Ingredients:

For Rice:

2 cups Basmati rice

4 cups water

2 bay leaves

4-5 cloves

2-3 green cardamom pods

1-inch cinnamon stick

1 star anise

1 teaspoon salt

For Vegetables:

2 tablespoons oil or ghee

1 teaspoon cumin seeds

1 large onion, thinly sliced

1 tablespoon ginger-garlic paste

1 cup mixed vegetables (carrots, peas, beans, and potatoes), diced

1 cup cauliflower florets

1 green bell pepper, sliced

1 large tomato, chopped

1/2 cup thick yogurt

Salt to taste

For Biryani Masala:

1 teaspoon turmeric powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

1 teaspoon biryani masala (optional, for added flavor)

1/4 teaspoon saffron strands soaked in 2 tablespoons warm milk (optional, for color and aroma)

For Layering and Garnish:

1/4 cup fresh cilantro (coriander) leaves, chopped

1/4 cup fresh mint leaves, chopped

2 tablespoons fried onions (optional, for garnish)

1/4 cup cashew nuts and raisins, fried (optional)

2 tablespoons ghee or oil

1/2 lemon, juiced

[thecheekyblog]

It TIIMEEES!

You all know my passion for beauty and self care especially when it is DIY ! Like there is nothing better than taking care of yourself in the comfort of your home ( except maybe a 5 star but hey we do we what we can )

So here is few homemade recipe to take care of yourself right in your casa babes!

Hair mask :

1 ripe avocado

2 tablespoons honey

2 tablespoons olive oil (or coconut oil)

Optional: a few drops of essential oil (like lavender or rosemary)

Instructions:

Prepare the Avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl.

Mash the Ingredients: Use a fork or a blender to mash the avocado until smooth.

Mix in Other Ingredients: Add the honey and olive oil (and essential oil, if using) to the mashed avocado. Mix well until you have a creamy consistency.

Apply the Mask: Start with clean, damp hair. Apply the mask evenly, focusing on the ends and any dry areas. You can use a comb to help distribute it.

Let It Sit: Cover your hair with a shower cap or a towel to keep the mask warm. Leave it on for 30 minutes to an hour.

Sugar wax :

2 cups granulated sugar

1/4 cup water

1/4 cup lemon juice (freshly squeezed is best)

Instructions:

Combine Ingredients: In a medium saucepan, mix together the sugar, water, and lemon juice.

Heat the Mixture: Place the saucepan over medium heat. Stir constantly until the sugar dissolves.

Cook the Mixture: Once dissolved, stop stirring and let it boil. Keep an eye on it, as it can bubble up. Cook for about 8-10 minutes, or until the mixture turns a golden amber color. Use a candy thermometer to check the temperature; it should reach about 240°F (115°C).

Cool Down: Remove the saucepan from heat and let the mixture cool for a few minutes. Pour it into a heat-safe container and allow it to cool completely.

Check Consistency: Once cooled, the wax should be pliable but not too sticky. If it's too hard, you can add a little water and heat it again briefly.

Face mask :

2 tablespoons plain yogurt (preferably unsweetened)

1 tablespoon honey

1 tablespoon oatmeal (finely ground)

Optional: a few drops of essential oil (like tea tree or lavender)

Instructions:

Mix Ingredients: In a bowl, combine the yogurt, honey, and oatmeal. Mix until you have a smooth paste.

Add Essential Oil: If desired, add a few drops of your chosen essential oil and mix again.

Apply the Mask: Clean your face and gently apply the mask evenly, avoiding the eye area.

Let It Sit: Allow the mask to sit for about 15-20 minutes.

Rinse Off: Rinse your face with warm water, gently massaging in circular motions to exfoliate.

Finish with a splash of cool water to close the pores.

Detox shot :

Ingredients:

1-inch piece of fresh ginger (helps with digestion and inflammation)

1/2 lemon (rich in vitamin C, supports immune function, and helps with digestion)

1 tablespoon apple cider vinegar (supports digestion and balances pH)

1/4 teaspoon turmeric powder (anti-inflammatory and antioxidant properties)

A pinch of cayenne pepper (boosts metabolism and circulation)

1 tablespoon honey or maple syrup (optional, for sweetness)

Instructions:

Prepare the ingredients:Grate or finely chop the fresh ginger.Squeeze the juice from the lemon.

Blend: In a blender, combine the ginger, lemon juice, apple cider vinegar, turmeric powder, cayenne pepper, and honey (if using).Add about 2–3 tablespoons of water to help with blending.

Strain (optional):If you prefer a smoother shot, strain the mixture through a fine mesh sieve or cheesecloth to remove any pulp.

Serve:Pour into a small shot glass (about 1 to 2 ounces).Stir well before drinking, as some ingredients might settle at the bottom.

So girlies, i hope this helps and see you on my next blog!!!

[andmaybegayer]

Ooooo can you share the vegetable soup recipe for the weak travellers out there

To roast:

one small squash, in this case butternut

three small potatoes

two red peppers

four carrots

Other ingredients:

two onions

three cloves of garlic

chili flakes and/or whole chili peppers, to taste

spice powders: cumin, turmeric, fennel, a teaspoon each

Italian, Spanish, or French style mixed dried herbs, to taste

~1 cup cooking cream

1-3 teaspoons of sugar

salt and pepper

Cut these into chunks suitable for roasting, toss in a tray with oil, roast in an oven for 45 minutes at 180°C. Take these out, allow to cool to handling temperature.

While that's cooling, slice two onions and start frying that in some oil in a deep-sided pot for a few minutes

Once the roasted vegetables are cool, remove any inedible parts like squash skin, chop any particularly large pieces down to size, and toss in with the onions, stir and fry for a moment. Roughly crush the garlic and toss that in as well, you can just whack it with a knife, this all gets blended later.

Cover everything with water, bring to a simmer for 45 minutes

Add spice powders and chili (I used one small habanero) and turn off the heat. Blend smooth with an immersion blender.

Add herbs (here Herbs de Provence), sugar, and cream, blend to mix, bring up to a low simmer for a minute or two to thicken the cream.

Turn off heat, add salt and a truly stupendous quantity of ground black pepper. Get some bread for your soup. Lord this fact over passing knights.

[beautyandlifestyleblog86]

Turmeric Golden Latte ——

Ingredients:

* 1 cup almond milk (or your preferred milk)

* 1 teaspoon turmeric powder

* 1/2 teaspoon ground ginger

* 1/4 teaspoon ground cinnamon

* 1/4 teaspoon ground black pepper

* 1 tablespoon honey (or maple syrup)

* Pinch of nutmeg (optional)

Instructions:

▫️In a small saucepan, heat the almond milk over medium heat until warm but not boiling.

▫️Add turmeric, ginger, cinnamon, black pepper, and nutmeg (if using) to the warm milk.

▫️Stir the mixture well to combine the spices.

▫️Add honey or maple syrup to taste.

▫️Pour the golden latte into a mug and enjoy.

This golden latte contains a blend of powerful spices that offer a range of nutritional benefits. Turmeric is known for its anti-inflammatory properties and potential immune-boosting benefits, while ginger can help reduce inflammation and support digestion. Cinnamon is rich in antioxidants and may help regulate blood sugar levels. Also, black pepper is included to enhance the absorption of curcumin, the active compound in turmeric. Enjoying this golden latte is a delicious and healthy way to boost your immunity and experience the advantages of these potent spices.

[forkfulofflavor]

Creamy Cauliflower Chickpea Garlic Soup This rich and velvety soup combines the earthiness of roasted cauliflower and garlic with the protein-packed goodness of chickpeas, making it a nourishing and satisfying meal. Ingredients ROASTED VEGGIES: 1 head of cauliflower, chopped in semi-thin florets 1 garlic bulb (You can add another bulb for a stronger garlic flavor; See Notes!) 2 Tbsps Extra virgin olive oil teaspoon sea salt + black pepper, to taste SOUP: 1 (15 oz.) can chickpeas, drained + rinsed 1 tablespoon Extra virgin olive oil 1 red onion, chopped 3 cups organic vegetable broth/stock, low-sodium 1 cup full-fat coconut cream/milk (See Notes!) ¼ cup nutritional yeast (You can also use dairy-free cheese shreds instead) 1 teaspoon sea salt 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon turmeric powder 1 teaspoon dried parsley ½ teaspoon black pepper OPTIONAL TOPPINGS: Roasted cauliflower Roasted chickpeas (See Notes!) Fresh or dried parsley Instructions TO ROAST THE VEGGIES: Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Add the chopped cauliflower and garlic bulb(s) to the baking sheet, lightly coating the veggies with olive oil and sprinkling with sea salt and black pepper. Bake for 20-25 minutes or until golden brown and crisp. BLEND EVERYTHING TOGETHER: In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the chopped onions and sauté until translucent and fragrant, about 1-2 minutes. Add the chickpeas along with salt, black pepper, smoked paprika, cumin, garlic powder, parsley, and turmeric, stirring until combined. Remove from heat and transfer the sautéed mixture to a high-powered blender with the squeezed garlic from the bulb, ¾ of the roasted cauliflower, and vegetable stock. Blend on high-speed until smooth. Save a bit of roasted cauliflower for garnish if desired. TO MAKE THE SOUP: In the same medium-sized dutch oven pot over medium-high heat, add the blended soup mixture along with the coconut cream/milk and nutritional yeast, stirring until combined. Allow everything to boil for 1-2 minutes before reducing the heat to low to simmer for another 4-5 minutes, until the soup thickens. Remove from heat and serve immediately in prepared bowl(s), topping with roasted cauliflower, chickpeas, and a sprinkle of parsley if desired. Bon Appetit!

[biteofcherry]

Starting off Souptember project with a classic

✨ chicken broth ✨

Ingredients you need:

2-3 pieces of roasted chicken (wings, or legs, or both)

2 carrots (fresh or frozen, I often use frozen)

1/2 leek (fresh or frozen)

1 onion

1/2 celeriac (fresh or frozen)

1 parsley root (fresh or frozen)

a handful of fresh parsley

lovage (fresh or frozen, NOT dried)

a few bay leaves

a few allspice berries

1/2 teaspoon of turmeric (powder)

salt

black pepper

*there's no onion in the picture, because I forgot to put it there and realized the mistake after already started cooking, lol

Of course you can make chicken broth on raw meat, but I use leftovers of chicken roast, because roasted meat gives the broth much more flavor and additional color. So whenever I have some roasted chicken left (from holidays, parties, etc), I freeze them for the purpose of using them later for soup, or a quick meal.

Put the chicken in your pot, fill it with cold water and add a few bay leaves and allspice berries. Then put it on medium heat. Keep it on heat for about 30-40 minutes, but don't let it boil! Decrease temp if needed, but don't let it boil.

2. Char the onion - if you have gas stove, simply do it over a burner, but you can also char it in the airfryer, or on a pan. You don't want it super black and bitter, but let it have some solid burns.

3. Add the onion and the rest of the veggies, parsley and lovage to the pot. I prefer adding everything whole; you can later take it out and cut it into slices, if you want to.

4. Add a handful of salt, black pepper and turmeric (1/2 teaspoon). Stir.

5. Lower the heat to the minimum.

6. Let it simmer for at least 3-4 hours (you can keep it longer). Never let it get to a boiling point!

7. Taste and add salt and pepper if needed.

Enjoy! 🥰

This is the golden, rich broth you get in the end 😊

Add noodles and those boiled veggies and chicken per your own preference.

[najia-cooks]

[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID]

Vegan 'sausage' and 'egg' breakfast sandwiches

Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.

A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.

This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.

Recipe under the cut!

Patreon | Tip jar

Makes 6-8 small sandwiches.

Ingredients:

English muffins, buns, bagels, or rolls

Hollandaise sauce (optional)

Tomato, tempeh, avocado, spinach, and/or hot sauce as desired

For the sausage patties:

1 cup TVP

1 cup water

1 tsp vegetarian beef stock concentrate or beef pho seasoning

1 1/2 Tbsp ground dried shiitake mushrooms

2 Tbsp total fresh minced sage, rosemary, and thyme, or 2 tsp dried

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp smoked paprika

1/2 tsp sumac (optional)

1/2 tsp fennel seeds, toasted and ground

1/4 tsp ground ginger

1/4 tsp black peppercorns, toasted and ground

5 cloves, toasted and ground

Large pinch MSG (optional)

1/4 cup vegan mayo (substitute any neutral oil)

1 Tbsp aged soy sauce (substitute any soy sauce)

1 Tbsp vegetarian oyster sauce

1 Tbsp Caribbean burnt sugar (or substitute molasses)

1-2 Tbsp maple syrup or brown sugar

1/2 tsp liquid smoke

2 Tbsp ground flaxseed

1/4 cup (30g) chickpea flour (or all-purpose flour)

2 Tbsp potato starch (if needed)

1 Tbsp cooking oil, to fry

You could also make these patties with Impossible or Beyond ground beef. Use 2 cups (350g) ground beef; omit the water and stock concentrate; halve the soy sauce, oyster sauce, burnt sugar, and liquid smoke.

For the egg patties:

1/4 cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 1/4 cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

1/4 tsp kala namak (black salt), or substitute table salt

1/4 tsp fenugreek seeds, toasted and ground (optional)

1/4 tsp white peppercorns, toasted and ground (optional)

Cooking oil, to fry

Instructions:

For the egg patties:

1. Whisk all ingredients except coconut milk together in a medium mixing bowl.

2. Add coconut milk while stirring until a batter forms, about the consistency of pancake batter. It should be thin enough to flow, but thick enough to coat the back of a spoon.

3. Cover and allow to rest at room temperature while you prepare the TVP patties.

For the TVP patties:

1. If using whole spices: toast each spice for a few minutes in a dry skillet on medium heat until very fragrant. Remove skillet from heat and toast ground spices, stirring constantly, for 30 seconds. Grind all spices in a mortar and pestle or in a spice mill.

2. Whisk 1 tsp of vegetarian beef stock concentrate with 1 cup of just-boiled water in a large bowl until just combined. Add spices, soy sauce, oyster sauce, maple syrup, burnt sugar, maple syrup, liquid smoke, and TVP and mix well. Allow TVP to rehydrate for about 10 minutes.

3. Stir in herbs, flaxseed, and flour and mix until well-combined. Add breadcrumbs 1/4 cup at a time until patties hold together.

4. Form TVP mixture into patties about 4" in diameter (or as desired) and place on a plate. Refrigerate for about 10 minutes to allow to set.

To cook:

1. Heat a cast-iron or nonstick pan on medium-high with a couple teaspoons of oil. Place egg rings (or mason jar rings) in the pan, and pour enough batter in each one to make a patty about 1/2" (1cm) thick. Allow to brown for a minute or two.

2. Turn the heat down to low and continue cooking until the top of the egg patties have mostly solidified and are a shade darker.

3. Carefully flip each patty and remove the egg ring. Pour another couple teaspoons of oil in the pan and return the heat to medium-high. Fry, flipping if necessary, until each side of the patty is golden-brown and crispy.

4. Meanwhile, heat a Tbsp of oil in another large skillet on medium-low. Place patties in the skillet and flatten gently with the back of a spatula. Allow to cook for about 5 minutes on each side, until browned, crispy, and cooked through.

5. Assemble breakfast sandwiches with TVP patties, egg patties, and vegetables and sauces of your choice. Serve warm.

[foodshowxyz]

Tofu Tikka Masala

1 (14-ounce) block extra-firm tofu, pressed and cubed

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 tablespoon grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1/4 teaspoon cayenne pepper (adjust to your spice preference)

1 (14.5-ounce) can diced tomatoes, undrained

1 (14-ounce) can full-fat coconut milk

1/2 cup vegetable broth

1/4 cup chopped fresh cilantro

Salt and black pepper to taste

For the Coconut Rice

1 cup basmati rice

1 (14-ounce) can full-fat coconut milk

1/2 cup water

1/4 teaspoon salt

Instructions

Prep the Tofu: Drain and press the tofu for at least 15 minutes. Cut into 1-inch cubes.

Marinate the Tofu (Optional): For extra flavor, marinate the tofu in a mixture of 1/4 cup plain yogurt, 1 tablespoon lemon juice, 1 teaspoon garam masala, and a pinch of salt for at least 30 minutes.

Cook the Rice

Rinse rice thoroughly. Combine rice, coconut milk, water, and salt in a medium saucepan.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.

Make the Tikka Masala Sauce:

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and ginger and cook for an additional minute until fragrant.

Stir in cumin, coriander, garam masala, turmeric, and cayenne pepper, and cook for another 30 seconds.

Add diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.

Cook the Tofu

If not marinated, toss tofu with a bit of olive oil, garam masala, and salt.

In a separate skillet, heat a bit of oil and cook the tofu until golden brown on all sides.

Assemble the Tikka Masala:

Add the cooked tofu to the simmering sauce.

Season with salt and pepper to taste.

Let simmer for 5-10 minutes to allow flavors to blend.

Serve: Stir in fresh cilantro. Serve the hot Tofu Tikka Masala over a bed of fluffy coconut rice.

Optional Garnishes

Extra cilantro

Lime wedges

Naan bread

Plain yogurt

Tips

Spiciness: Adjust the amount of cayenne pepper for your preferred heat level.

Creamier Sauce: For extra richness, stir in a dollop of heavy cream or vegan cashew cream at the end.

[thorlokibrother]

Another autumnal soup, milder than yesterday's

Makes 4 servings

3 tablespoons olive oil

2 white onions

2 spring onions

1 baking potato

1 carrot

2 sticks celery

1 stock cube (chicken or vegetable)

3 tablespoons bouillon powder or another stock cube

1 teaspoon ground black pepper

½ teaspoon ground turmeric

¼ teaspoon ground smoked paprika

500ml water (cold if using soup blender, boiling if using pan on hob)

Dice the white onions and chop the spring onions into discs.

Sauté the white onions and the spring onions in the olive oil.

Dice and add the rest of the vegetables to the pan or blender.

Pour the water over the top of the vegetables, and add the stock cube(s) and bouillon powder, and the spices.

Blend and then cook for 25 minutes.

Blend again and serve.

This one was delicious with Bovril spread on sourdough, but I think it would work well with Marmite if you wanted a vegetarian or vegan alternative!

[dizzymaiden]

Flu/Cold - pop one of these in hot water (and a shot of brand or whisky if you wish) and enjoy the feeling of cozy healing.

Details: Prep Time: 10 minutes, Freeze Time: 1-2 hours

Total Time: 1-2 hours 10 minutes, Servings: 12 tea bombs

Ingredients:

1/4 cup honey

1 tbsp lemon juice

1 tsp grated ginger

1/2 tsp ground turmeric (with pinch of black pepper)

1/4 tsp ground cinnamon

1/2 tsp echinacea powder (optional)

1 tbsp green tea leaves (or 1-2 green tea bags)

Silicone mold for shaping (small, round molds work best)

Directions:

In a small bowl, mix the honey, lemon juice, grated ginger, turmeric, cinnamon, and echinacea powder (if using) until well combined.

Fill each silicone mold with about 1 teaspoon of the mixture, then press the green tea leaves on top, filling each mold completely. For tea bags, cut open and use the loose tea leaves.

Freeze the molds for 1-2 hours, or until the tea bombs are solid.

Pop the tea bombs out of the molds and store them in an airtight container in the freezer until ready to use.

To make the tea, place one tea bomb in a mug and pour 1 cup of hot water over it. Stir until the bomb dissolves, and enjoy the soothing flavors.

Questions? DM me!

[ourrecipebook]

Aloo Gajar Matar

Serving: 4

Ingredients

1.5 cup Potatoes , cubed

4.5 cups Carrots , cut into small pieces

1 cup Green Peas, fresh or frozen

2.5 tablespoon Oil

1 teaspoon Cumin seeds (Jeera)

1 Green Chili Pepper, chopped, optional

2 teaspoon Garlic, minced

1/4 teaspoon Ground Turmeric (Haldi powder)

1/2 teaspoon Red Chili powder (Mirchi powder), adjust to taste

1 teaspoon Salt, adjust to taste

3 tablespoon Water

1 teaspoon Pomegranate powder (Anardana), or Dry Mango Powder (Amchur)*

Directions

Peel and cut the potatoes and carrots.

Heat oil in a large wok or kadhai on high flame. Add cumin seeds, green chili, garlic and saute for 30 seconds. Add turmeric, red chili powder and salt.

Add the cubed potato and stir well. If using fresh green peas, add them now.

Add carrots, water and stir them in.

Cover with lid and cook on medium flame for 15 minutes while stirring at regular intervals. If using frozen green peas, add them at about 10 minutes.

Check that the veggies are cook by pressing with a ladle.

Add pomegranate powder and mix welll. Check seasoning and adjust if needed

Garnish with cilantro and enjoy with roti or paratha.

Notes

The cooking time can vary a bit depending on the size of the diced carrots and potatoes. In this recipe, they are cut into very small pieces. 

If you don’t have pomegranate powder or dry mango powder on hand, substitute with lime or lemon juice. 

(Source)

[thedannyphantomcookbook]

42 Ingredient Nasty Burger Sauce Recipe

I figured this would be one of the most challenging recipes to create. As described in the show, "If those 42 secret herbs and spices in our nasty sauce overheated, it could cause an explosion that could take out a whole city block!" - Irving "Third Degree" Burns. And while I may be an amateur home chef, I don't know how feasible something like that is. BUT I did create a 42 ingredient burger sauce. Here are all 42 ingredients and the recipe!

Red onion

Thyme

Olive Oil

Garlic

Smoked Paprika

Brandy

Hot sauce

Ground pepper

Egg

Red or white wine vinegar

Salt

Neutral oil

Lemon juice

Crushed tomatoes

Water

Sugar

Sherry vinegar

Onion powder

Garlic powder

Celery salt

Mustard powder

Cayenne

Clove

Mustard seeds

Turmeric

Honey

Herbs

Honey

Beer

Cider vinegar

Cucumber

Onion

Distilled white vinegar

Cornstarch

Red bell pepper

Celery seed

Dill seed

Parsley

Dill

Fennel

Rosemary

Tarragon

And here is the recipe!

Nasty Sauce

1 red onion, finely chopped

Thyme sprigs

Rosemary springs

Olive oil

Garlic

1 teaspoon of smoked paprika 

Brandy

6-8 Tablespoons Mayo

2-3 Tablespoons Ketchup

2-3 Tablespoons Relish

Hot sauce, to taste

Ground pepper, to taste

Method:

In a sauce pan, heat olive oil under medium heat. Add the red onion and thyme springs, season with salt and pepper, and immediately cover and lower the heat to low. Leave to cook for a few hours, or until everything turns into a nice jammy texture. After a few hours have gone by, remove lid and discard thyme. Add in garlic and smoked paprika and turn the heat back up to medium. Add in the splash of brandy, and cook for 30 seconds, scraping up any burnt bits stuck to the pan. When the bottom of the pan looks clean, transfer the contents to a food processor with the mayo, ketchup, mustard, relish, hot sauce and ground pepper. Blend until everything is smooth and creamy and transfer to a container.

For the 42 Ingredient Recipe, you can make homemade Mayo, ketchup, mustard, and relish with the recipes provided below.

Homemade Mayo

 - 1 large egg at room temperature

 - 1 tablespoon mustard

 - 1 tablespoon red or white wine vinegar

 - 1/4 teaspoon kosher salt, or more to taste

 - 1 cup (240ml) neutral flavored oil, grapeseed, safflower or canola are best

 - 1 teaspoon fresh lemon juice, optional

Method

In a small food processor, add your egg and blend for 20 seconds. Add your mustard, vinegar, and salt and blend for another 20 minutes. Scrape the sides and bottom and resume blending. As it blends, slowly add in the oil, drip by drip, until a quarter of the oil has been emulsified. One the mixture has start to come together, you can start adding the oil in a thin stream. Once all the oil has been added, continue to blend for another 10 seconds. Taste to see if it needs lemon juice, salt, or vinegar. If the mayo seems to thin, you can drip in more oil. Store covered in the fridge for two weeks.

Homemade Ketchup

 - 2 (28 ounce) cans crushed tomatoes

 - ½ cup water, divided

 - ⅔ cup white sugar

 - ¾ cup sherry vinegar

 - 1 teaspoon onion powder

 -  ½ teaspoon garlic powder

 - 1 ¾ teaspoon salt

 -  ⅛ teaspoon celery salt

 - ⅛ teaspoon mustard powder

 - ¼ teaspoon finely ground black pepper

 - ¼ teaspoon cayenne pepper, or to taste

 - 1 whole clove

Method

Pour tomatoes into a slow cooker. Rinse out the cans with the ¼ cup water and pour it back into the slow cooker. Add your sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne and whole clove, whisking to combine. Cook on high, uncovered for 10 to 12 hours, or until thick. Stir every hour or so. Use an immersion blender to break down any chunks of tomato that did not break down in the cooking. Finally, use a fine mesh sieve to strain out any other lumps. Transfer to a bowl and allow the ketchup to cool completely. Taste and adjust for seasoning.

Homemade Mustard

 - 6 Tablespoons mustard seeds

 - ½ cup mustard powder

 - 2 teaspoons of salt

 - 1 teaspoon ground turmeric

 -  2 tablespoons honey (optional)

 - ¼ cup minced herbs such as parsley, dill, fennel and tarragon.

 - ½ cup water or beer

 - 3 tablespoons of cider vinegar

Method

Using a mortar and pestle, spice grinder, or a bag and meat hammer, grind the mustard seeds, leaving them mostly whole. Pour these into a bowl with the mustard powder, salt, turmeric, honey or herbs. Pour in the water or beer and stir well. When everything is incorporated, let it sit for up to ten minutes. The longer you let it sit, the mellower it’ll taste. When you’re ready, pour in the vinegar. Pour into a glass jar and store in the fridge for 12 hours before use. This will keep for one year.

Homemade Relish 

 - 2 cups finely chopped cucumber (about 3 Kirby cucumbers)

 - 1/2 cup finely chopped onion

 - ½ cup of red bell paper, finely chopped.

 - 1/2 cup distilled white vinegar

 - 1/4 cup sugar

 - 1 Tablespoon of celery seed

 - 1 Tablespoon of dill seed or dill weed.

 - 1 teaspoon cornstarch dissolved in 1 teaspoon water

 - Salt

Method

Set a sieve over a bowl and place your cucumber, onion, red bell pepper, and ¾ teaspoon salt and allow it to drain for 3 hours. As the salt mixes with the cucumber and onion, liquid will release. After the three hours, wrap the cucumber and onion in a kitchen towel and squeeze out as much excess liquid as possible. Set aside.

In a small saucepan, heat the the vinegar, sugar, and ¼ teaspoon salt to a boil until the sugar has dissolved, and there is about ½ cup of liquid left, about 3-4 minutes. Add the cucumber onion mixture and simmer for about 2 minutes. Stir in the cornstarch mixture and simmer for another minute, stirring. Transfer the relish to a bowl and chill, uncovered until cold, about 1 ½ hours. The relish will keep for one month.

[beautyandlifestyleblog86]

Golden Turmeric Smoothie

Ingredients:

- 1 cup unsweetened almond milk (or milk of your choice)

- 1/2 cup frozen mango chunks

- 1/2 cup frozen pineapple chunks

- 1/2 banana

- 1 tablespoon chia seeds

- 1 teaspoon turmeric powder

- 1/4 teaspoon ground ginger

- 1/8 teaspoon black pepper

- 1/2 teaspoon honey (optional)

Instructions:

1. Combine all ingredients in a blender.

2. Blend until smooth.

3. Pour into a glass and enjoy!

Nutritional Breakdown:

- Vitamin C: Mango, pineapple, and chia seeds are excellent sources of vitamin C, a powerful antioxidant that helps protect cells from damage caused by oxidative stress, a major contributor to inflammation.

- Vitamin D: Almond milk is often fortified with vitamin D, which plays a role in regulating the immune system and has been shown to have anti-inflammatory effects.

- Curcumin: Turmeric powder is rich in curcumin, the active compound in turmeric, known for its strong anti-inflammatory and antioxidant properties.

This smoothie is not only delicious but also packed with nutrients that can help reduce inflammation in your body. Enjoy it as a healthy breakfast or a refreshing snack!

[forkfulofflavor]

Creamy Cauliflower Chickpea Garlic Soup This rich and velvety soup combines the earthiness of roasted cauliflower and garlic with the protein-packed goodness of chickpeas, making it a nourishing and satisfying meal. Ingredients ROASTED VEGGIES: 1 head of cauliflower, chopped in semi-thin florets 1 garlic bulb (You can add another bulb for a stronger garlic flavor; See Notes!) 2 Tbsps Extra virgin olive oil teaspoon sea salt + black pepper, to taste SOUP: 1 (15 oz.) can chickpeas, drained + rinsed 1 tablespoon Extra virgin olive oil 1 red onion, chopped 3 cups organic vegetable broth/stock, low-sodium 1 cup full-fat coconut cream/milk (See Notes!) 1/4 cup nutritional yeast (You can also use dairy-free cheese shreds instead) 1 teaspoon sea salt 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon turmeric powder 1 teaspoon dried parsley 1/2 teaspoon black pepper OPTIONAL TOPPINGS: Roasted cauliflower Roasted chickpeas (See Notes!) Fresh or dried parsley Instructions TO ROAST THE VEGGIES: Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Add the chopped cauliflower and garlic bulb(s) to the baking sheet, lightly coating the veggies with olive oil and sprinkling with sea salt and black pepper. Bake for 20-25 minutes or until golden brown and crisp. BLEND EVERYTHING TOGETHER: In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the chopped onions and sauté until translucent and fragrant, about 1-2 minutes. Add the chickpeas along with salt, black pepper, smoked paprika, cumin, garlic powder, parsley, and turmeric, stirring until combined. Remove from heat and transfer the sautéed mixture to a high-powered blender with the squeezed garlic from the bulb, 3/4 of the roasted cauliflower, and vegetable stock. Blend on high-speed until smooth. Save a bit of roasted cauliflower for garnish if desired. TO MAKE THE SOUP: In the same medium-sized dutch oven pot over medium-high heat, add the blended soup mixture along with the coconut cream/milk and nutritional yeast, stirring until combined. Allow everything to boil for 1-2 minutes before reducing the heat to low to simmer for another 4-5 minutes, until the soup thickens. Remove from heat and serve immediately in prepared bowl(s), topping with roasted cauliflower, chickpeas, and a sprinkle of parsley if desired. Bon Appetit!

[catboygirljoker]

wheres that post about cooking rice in liquids other than water. i owe u my life. only half remembered the recipe and completely eyeballed most of the spice amounts but heres what i put in my cheap mechanical rice cooker:

1 can of coconut milk

enough liquid to get it up to 2 cups total (i used chicken stock. you could use water)

1 cup basmati rice (i think the original post said jasmine? you could also use generic medium grain rice)

a whole onion, diced (i think the original post said to sautee it with the garlic and ginger but i didnt do that and it still turned out amazing. so i say sauteeing it is optional. itd probably taste good as hell though)

garlic and ginger (i used ~1 tablespoon of garlic and ~1-2 teaspoons ginger, both from tubes. you could use fresh or powdered.)

spices (salt and pepper, at least, ~1 teaspoon each. i had garam masala, turmeric, and bay leaves on hand so i also used those)

i turned it on. left it completely alone for an hour. when i came back i tasted it and added:

butter (i used a quarter cup but that ended up being way too much lmao its kind of rich. probably just use a couple tablespoons)

a few raisins (optional but IMO delicious)

salt (to taste, my teaspoon estimate might not have been enough but its better to be conservative and have to add more than to oversalt from the beginning)

it smelled but didnt taste "coconutty", ive found some other food made with coconut milk to have an objectional "coconutty" flavor before

no protein but i could probably brown (and not fully cook) a couple of chicken thighs, cube them, and add them at the beginning.

YUMMMYYYYYYYYYYYYYYYYYYY

[najia-cooks]

星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

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Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.