#1/2 tsp dried basil

[bangjiazheng]

Classic Cheese Pizza 🍕🧀 Ingredients For the Dough: 3 1/2 cups all-purpose flour 1 tsp salt 🧂 1 tbsp sugar 1 packet (2 1/4 tsp) instant yeast 1 1/4 cups warm water (110°F/45°C) 2 tbsp olive oil 🫒 For the Sauce: 1 cup tomato sauce 🍅 1/2 tsp dried oregano 🌿 1/2 tsp dried basil 1/4 tsp garlic powder Salt and pepper to taste For the Toppings: 2 cups shredded mozzarella cheese 🧀 Optional: Parmesan cheese for garnish 🧀 Optional: Fresh basil for garnish 🌿 Instructions Prepare the Dough: In a large mixing bowl, combine flour, salt, sugar, and yeast. Gradually add warm water and olive oil, mixing until a dough forms. Knead on a floured surface for about 8–10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise for 1 hour or until doubled in size. Prepare the Sauce: In a small saucepan, combine tomato sauce, oregano, basil, garlic powder, salt, and pepper. Simmer on low heat for 5–7 minutes. Set aside to cool. Assemble the Pizza: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat. Roll out the dough into a circle about 12–14 inches in diameter. Spread the prepared sauce evenly over the dough. Generously sprinkle shredded mozzarella cheese over the top. Bake the Pizza: Transfer the pizza onto the preheated stone or baking sheet. Bake for 12–15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Garnish and Serve: Let the pizza cool for a minute, then garnish with Parmesan cheese or fresh basil if desired. Slice and serve immediately.

pizza #cheesepizza #homemadepizza #pizzarecipe #cheese #pizzalovers #foodie #easyrecipes #deliciousfood

[daydreamerwonderkid]

At no point ever has Batman shown any sexual desire in a man All of his partners are female Shipping a canonical straight man with another canonical straight man is a disservice to his character and requires Superman a character with a code of honor and upstanding morals to cheat on his canonical wife in order for an extremely out of character relationship to take place

Cozy Soup

Prep Time: 15-20 min

Cook Time: 30-50 min

Serves: 6-8 people

Ingredients

1 lb ground beef or turkey

3/4 cup chopped onion

-Even if you hate onions, I promise they'll taste amazing in this

3/4 cup chopped carrots

1 tsp dried parsley

1 tsp dried basil

4 tbsp butter

3 cups chicken broth

4 cups peeled and diced potatoes

1/4 cup all purpose flour

2 cups Velveta cheese, cubed

-Alternatively, you can do 2 cups of shredded cheddar cheese instead

1 1/2 cups milk

3/4 tsp salt

1/4 tsp pepper

1/4 cup sour cream

Instructions

1. Brown ground meat in a 3-4 qtr saucepan. Once it's fully cooked, drain the meat and set it aside.

2. In the original saucepan, add 1 tbsp butter, chopped onion and carrots, dried basil, and dried parsley. Saute until all are tender.

3. Add broth, potatoes, and meat to saucepan. Bring to a boil. Reduce heat, cover with a lid, and simmer for 10-15 min until everything is tender.

4. In a separate skillet, melt remaining butter and add flour. Cook and stir for 3-5 min or until the mixture becomes bubbly. Add to soup and bring it to a boil. Cook and stir again for 2 additional minutes. Reduce heat to low.

5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese completely melts. Remove from heat and blend in sour cream. Serve.

Optional Garnishes

-Bacon bits

-Feta crumbles

-Shredded cheddar cheese

-Chives

Additional

Highly recommend garlic bread to go alongside this dish. It's pure heaven.

[fuckingrecipes]

How do I make mindblowing spaghetti sauce? I have been gifted a fuckton of homemade canned tomatoes and nothing but time this weekend.

Do the tomatoes have skin? If so, you'll need to dump them into a bowl and remove the skin by hand. Tomato skin in sauce is no bueno.

Are your tomatoes whole? If so, you'll need to quarter them & remove the seeds & goo in the middle.

Is there lots of excess water around your tomatoes? Drain that out.

If your tomatoes have already been deskinned, seeds removed, drained and quartered; proceed to next steps.

If you want a finer sauce (less chunks), crush or dice the tomatoes now.

--

Make sure your pot is big enough to handle ALL the cans of tomatoes you'll be using at this time. For the sake of being easier to handle, I recommend no more than 3-4 cans/mason jars at a time in the pot.

For each can of tomatoes, get yourself 1 small-to-medium onion, and a couple cloves of garlic.

Chop all the onions. Crush & chop OR mince all the garlic.

In a saucepan, burner set to 'high', add enough butter that you can lean the pot around and coat the bottom. Let it melt completely.

Dump in all your onion.

Stir the onions around constantly, mixing and flipping them over until all the onions are starting to turn just thoroughly translucent, but not quite turning brown yet. (If they start to turn brown, turn the heat down a little)

Once they're translucent, push the onions to the side so you have some of your pan-bottom showing and dump your garlic in. Smush it flat-ish so most of the garlic is touching the pan. Leave it there until the bottom of the garlic is turning brown, then mix it all into the onions.

Immediately dump in all the tomatoes you used to make those onion calculations earlier. Toss in some red pepper flakes (use your own judgement here.)

For each can of tomatoes, add about 1-2 ounces of vodka or rum. (there are a lot of amazing, rich tomato flavors which can only be revealed using alcohol, and not oil or water)

For each can of tomatoes, add roughly 1 tsp of salt, if they weren't canned using salt.

Turn the heat down to 'low' and let it simmer (stay on the heat, producing lots of steam but few, if any, bubbles) for about 5 minutes.

At this point, you can add your herbs.

You want: Basil, Oregano, Thyme, Savory, Majoram, and Sage. Many Italian Seasoning or Mediteranean Seasoning blends will have them.

You can choose to use all of them, or only what you can find. For a cheap and tasty blend, Badia Italian Seasoning Blend is easy and works well.

Personally, I think a little bit of nutmeg, sumac, and sesame seeds is also lovely but it's not "traditional" Italian. A "Za'atar" spice blend should have the sumac with oregano and thyme if you can't find it as a standalone spice.

You can also track down fresh herbs, make a big herb bundle tied with string and dump it in your sauce to simmer, instead of using the dried flake stuff. Or do some fresh, some dried.

Your sauce will be looking 'wet' or 'liquidy' at this point, and will likely have tomato chunks still. You can use a potato masher to crush the tomato chunks if you want, but it's not required.

Let it keep simmering on 'low' in 5-minute increments to evaporate water off. Remember to stir every time you check the pot. It may take 30 minutes to reduce down to a thick 'sauce' texture, if there was lots of water in your tomatoes.

When the sauce consistency starts to look 'saucy' and thicker, check and stir more frequently. Babysit the pot.

Taste the sauce! Add salt to taste. (About 1-2 tsp at a time, mix thoroughly, re-taste, & repeat until it tastes great.)

TIPS:

Keep an eye and nose on your sauce at all times, especially if it's in its thicker stages. If it seems to be burning AT ANY TIME, immediately take it entirely off the heat and stir rapidly to cool it! The smell should always be 'stewing tomatoes and herbs' not 'burning or roasting'

--

If you want your sauce to have a 'brighter/fresher' tomato flavor, make sure to strain as much liquid out as you can before starting, so you don't have to cook the tomatoes as long.

If you like the savory 'cooked/stewed' tomato more than you like the fresher 'uncooked' tomato flavor, then leaving more water in the beginning will make a longer cook time, and more thoroughly stewed tomato.

If you don't have hand-canned tomatoes, you can also use canned tomatoes from the store.

[coinandcandle]

🍓🍋 Strawberry Moon Slushy 🍋🍓

I was looking into making a beverage for the Summer Solstice when I remembered a drink I had on my birthday and thought I'd recreate it!

This is a strawberry, basil, and mint frozen lemonade but given that I made it with the coming Strawberry Moon in mind, I decided that "Strawberry Moon Slushy" sounds so much better.

This recipe makes about 2 servings.

Ingredients

2 cups of FROZEN strawberries

1 cup lemon juice (fresh squeezed)

3/4 cup of sugar

Basil leaves

Mint leaves

1/4 cup of ice

Shot of your fav gin or vodka (optional)

Instructions:

Get your ingredients ready and grab the blender.

Squeeze the lemons. The lemons I used gave me roughly 9 tbs of lemon juice.

Pour in your frozen strawberries, lemon juice and ice. Blend until slushy. If you're adding booze, add it in here. One or two shots depending on your preference.

Add in 3/4 cup of sugar. If you're like me and you love it sour then only do 1/2 cup sugar. You could also substitute sugar for agave or honey, using a few tbs of either and then adding more to taste.

Add your basil and mint to taste. I used four large leaves of each but you can use more or less!

Top it off with a garnish, either a strawberry, a lemon slice, or a mint sprig!

Notes:

If you'd rather use premade lemonade, use 1 cup of lemonade and you can skip the sugar.

You can use this mixture to make popsicles if you have a mold for it!

Fresh mint and basil works best but if you only have dried only use about a 1/2 tsp at first and then add more to taste.

Magical Associations:

This is a great drink for the Summer solstice because the following full moon the next day is called the Strawberry Moon! This would be a great spell for self-love or attraction.

Tip: Imbue your beverage with magic and create a drinkable spell!

Strawberries are associated with love, good luck, and fortune.

Basil is associated with wealth and prosperity.

Mint is associated with abundance and healing.

Lemons are associated with the sun, happiness, and cleansing.

[ismoke2much]

Spinach Salad

05. November 2023

Salad Base 203 cal

Dressing 71 cal

Total 274 cal

Salad Base

125g Spinach (29cal)

120g Cucumber (18cal)

2 (15g) Spring Onions (5cal)

120g Button Mushrooms (26cal)

1 (135g) Apple (73cal)

50g Carrots (18cal)

½ (80g) Bell Pepper (34 cal)

Dressing

1 tsp (15g) Pesto Basil Arugula (68cal)

20ml Herbal Vinegar (3cal)

Seasoning

Seasoned Salt

Black Pepper

Dried Parsley

Paprika Powder

Cumin Powder

Ground Garlic

[arsenal-womens-1]

I see you in my reflection part 2

Tw: guns school shooting death blood self harm description of death murder panic attack if there’s any I’ve missed sorry

“The bravest thing I ever did was continue my life when I wanted to die.” — Juliette Lewis

“If you love someone, you say it. You say it right then, out loud. Otherwise, the moment just passes you by.” — Mark Sloan

Six hours later, you are on your way back to Leah's. It was just going to be Beth, Viv, you, and Leah having dinner tonight after you’re planning on watching a movie called *The Fallout*. You have no clue what it’s about, but it’s apparently meant to be good. It’s cold outside, not too cold, but still cold. The car comes to a stop. Finally, you get out of the car and run to the door. Leah walks up the stairs as slowly as possible, finally opening the door. You run in, running straight to the kitchen. Leah had agreed to let you help with dinner. It’s called marry me chicken. It takes about 45 minutes to cook.

“Right, get all the ingredients out, and we can start cooking,” Leah says, pulling out all the ingredients: 30 g of plain flour, 4 chicken breasts, 125 g sundried tomatoes in oil (drained and roughly chopped), 3 tbsp oil (reserved), 1 red onion (finely chopped), 3 garlic cloves (crushed or finely grated), ½ - 1 tsp chili flakes (to taste), 2-3 thyme or oregano sprigs (leaves picked), or 1 tsp mixed dried herbs, 150 ml of double cream, 250 ml of chicken stock, 35 g parmesan (grated), 8-10 basil leaves (torn), and lemon wedges.

Halfway through making it, there is a knock at the door before Leah can say anything. You run to the door. Beth and Viv are just standing there. “Come in,” you say, taking off their shoes and coats. You all walk back into the kitchen where Leah is still doing stuff for the food. “How was media day?” You just shrug your shoulders at that.

“Boring, mainly they all ask the same question, just in a different way,” you reply. Beth and Vivian just shake their heads. You have said multiple times that you don’t like media days. This is only the second one you’ve done, but you still have the same opinion: “Yeah, they do that a lot apart from a few, and since you couldn’t do any work today, you need to do a bit more tomorrow.” The only downside of living with Beth and Vivian is that they make you do schoolwork. It’s the most boring thing.“What if I don’t do any more schoolwork?” you ask.

Viv loses it at your shoes, saying that no matter what you are doing, the work is still there.

You just accept your fate. “Can someone call my phone? I’ve lost it. It’s aging.” Leah holds your phone up and says, “Thank you.” Opening your phone, there is a text from your dad.

Dad:

“Hey kid, I know we haven’t spoken in a bit, but I thought I would text you and see how you are doing. Also, Max and Missy want to know if you are going to be home this summer for their birthday.”

You:

“Hey Dad, I’m doing good. I don’t think I’m going to be able to make it home this summer, but tell Max and Missy that I miss them and I wish I could be there, but I can’t. I’ll send them presents.”

Dad:

“It’s okay, kid. You don’t have to apologize. I know why you don’t want to come back, but they wanted to know if you were able to come. It’s good to hear that you’re doing well. I have to go. The twins need to be dropped off at your grandma’s house.”

You:

“I’ll text you later. I love you too.”

“Who are you texting?” Leah asks as she finishes cooking.

“My dad was asking if I was going home this summer.” In the time the team had, knowing you’ve only ever said that you lived in America, you dodged any other questions, so at one point they all just left it, seeing that you didn’t want to talk about it before you got there. “Are you going home this summer?” they asked.

“No, I think I’m just going to go to another country,” you told them.

They all nodded. “What country are you thinking of going to?”

You had thought about this a lot. “I was thinking Norway, Sweden, Spain, or the Netherlands. I’ve always wanted to go to those countries.” When you said “Netherlands,” Viv smiled a bit for the next 45 minutes. You all talked for 20 minutes before the food was done. It was time for the movie.

The movie starts with a girl sitting on the toilet. Three minutes later, she walks to the bathroom. Viv and Beth are sitting next to each other, and Leah is in the middle. On the end, exactly seven minutes in, it sounds like a door banging and screaming more. It feels like your heart is about to pound out of your chest. A lump in your throat starts to form.

Blood everywhere, screaming, bullets.

“I can’t breathe.” The second you say that, all three of them are beside you. Vivian lifts you up and places you in her lap. “Copy my breathing pattern.”

“Y/N, I’m scared.” The door slams open.

“They didn’t do anything wrong; it should have been me.” Your breathing isn’t slowing down. “They didn’t deserve it; we were just kids.” Beth is now standing behind you, kind of trapping you like a burrito. “Copy my breathing, kid.” You try your best to copy her breathing, eventually doing so.

“Do you want to talk about it?” Your head is still on Vivian’s chest.

“I’m a twin… was a twin. The shock on their faces was something. We were identical. Lucy was 1 minute and 25 seconds older than me. She always would use that or say it was the best time of her life.” Tears were falling down your face. The girls said nothing, so you continued. “When we were 4, we moved from California to New York. Our next-door neighbors had a girl our age. Her name was Lily. She had green eyes, brown hair, and was a little bit taller than us. We became inseparable. We were in the same class. It was grade 6; we were in 4th period English with Miss Cooper. We sat at the back of her class.”

“Today we are learning about Romeo and Juliet.” Lily is to the left of you, and Lucy is to the right. “Lily, give me a pencil; I���ve forgotten mine again.”

“We were 12 minutes into the class when the first shouts could be heard two doors down from us. The screams for help were horrifying. We did everything they said to do. He was down with that class fast. He moved to the one next to us. There was a door connecting both classrooms together. We didn’t barricade it.”

The sound of the door crashing open startles everyone. Before anyone can do anything, he’s shooting randomly all over, and in 2 minutes, he’s gone.

“Lily was on the ground. She was in a pool of blood. He shot her 6 times; 2 of them hit her left lung. I tried to stop the bleeding, but it was no use. Her lungs were filling up with blood. Her beautiful face was covered in blood. She was scared. I could tell because of the way her eyes looked. She would get that look when she was scared. Lucy laid her head on my shoulder. She had been shot once, between her chest and shoulder. I remember Lily’s eyes starting to shut. I remember saying, ‘Come on, Lily, keep your eyes open for me. Keep them open.’ I remember her last words so clearly: ‘Y/N, it’s okay. It’s okay. Go be a superstar, win all the trophies. Don’t give up on your dream.’ There was another round of shots. The color in her eyes was gone. She was gone.”

“No, no, no, Lily, don’t leave me. Please don’t leave me.” Armed police rush through the door. “Everyone show hands.”

“I don’t really remember much about how I got from the classroom to the ambulance. I remember the paramedic saying that I had been shot 3 times. I didn’t even know that I had been shot. I was in shock. I remember the sirens. I remember them asking questions, getting wheeled into the ER. I was next to Lucy. I remember her heart monitor. I didn’t know what it meant except that she was alive. Within 2 minutes of being there, she flatlined. They tried to get her back, but they couldn’t. 14:25 was her time of death. A piece of the bullet had made its way to her heart. They were dead, and I wasn’t. After that, I turned to self-harm and other things. I wanted to be with them. It wasn’t until about 2 months after it all that it sank in that I had lost my twin sister and my first love in the same day

[elminx]

Kitchen Witchery: Elminx's Anti-anxietea

In honor of eclipse season, I wanted to share a recipe to bring your buzz down a notch (or two). I've been drinking this nervine tea for nearly five years now; it features all of my favorite herbal flavors! I'm not going to go into detailed herbal profiles for each of these botanicals, but I suggest looking into them more if you are curious. I think learning the basics of herbalism can greatly benefit the kitchen witch.

Each of these ingredients can be found in any decent grocery store, bought online, or grown yourself. The combination is designed with flavor and herbal actions in mind; it's not a measure of exact ingredients - mix with your heart. All of these botanicals are well tolerated and can be drunk regularly by most people. Please be careful when trying new herbs; allergic or other adverse reactions can occur.

Hibiscus, Hibiscus sabdariffa Hibiscus is the primary flavoring agent in this blend. It gives our tea its Cool, Moist, and Sour properties. Please keep in mind that hibiscus will stain anything it comes into contact with, including clothing, wooden spoons, and even countertops. If you don't think you're familiar with hibiscus, it is the primary flavor in all "Zinger" teas. It tastes tart and inexplicably red.

Peppermint, Mentha piperito

Peppermint is the first of our gentle nervines to be added to our tea. Nervines do exactly what you expect them to: they calm your nerves. In addition to being a nervine (primary benefit), Peppermint adds its properties of Pungent, Sweet, Cool, Warm, and Dry to our tea. I'm sure you're all familiar with peppermint; you could probably substitute a different mint here with similar effect.

Lemon Balm, Melissa officinalis

Lemon balm is a nervine and a mild sedative. It brings the properties of Sour, Cool, and Dry to our tea. Some people don't like the taste of lemon balm, saying that it tastes like Pledge. If that's you, just omit it from this drink. The taste of hibiscus strongly overpowers the lemon balm, though, so maybe try it first.

Tulsi (Holy Basil), Ocimun santum

Tulsi is a nervine and adaptogenic herb, which means that it helps the body manage stress better. Its properties are Pungent, Sweet, Bitter, and Warm. With its heady, peppery notes, Tulsi is certainly an acquired flavor. If you get along with this herb, you will know almost immediately upon drinking it for the first time. A little goes a long way; you don't need to overdo it.

Dried Apple, Malus sp.

Although apple is primarily a flavoring agent (and sometimes a sweetening agent) in this blend, it does have mild sedative effects that lend themselves to the overall feel of this tea. I suggest using the apples you would eat in this recipe; you can dry slices of apples by putting them in your oven at 225F for 1.5 to 2 hours. Use a sweeter apple if you want a sweeter tea.

Minx's Anti-Anxietea

2 parts hibiscus

1 part peppermint

1 part lemon balm

1-2 parts dried apple

.5 part tulsi

Start by adding 1 tsp tea to hot water and steeping for 8 minutes. Adjust to your tastes from there.

This drink tastes great, hot or cold.

I've never sweetened this tea because I like my drinks bitter like my soul, but I bet a dollop of honey would be lovely in this—especially a nice summery wildflower honey. I've added sweetened cranberries in the past (1-2 parts) for more sweetness. And honestly, I don't measure. I know when it smells right.

I apply this drink liberally, but some people may find it too strong a diuretic to consume more than once daily. I drink it any time that I feel especially anxious or when I know I am going to be under a lot of stress. My partner likes to drink it before bedtime and claims it's one of the only things that will calm them down when they feel like they have too many thoughts.

You can witch this up (it's a verb now!) as little or as much as you like. I like to work calming energy into the drink step by step as I create the mixture by working with each botanical individually. You could charge this with a candle or sigil, dedicate it to one of your favorite gods or spirits, or store it on your altar. I create bindrunes for my favorite tea blends and use them as magical labels.

Do you like my work? You can tip me over on Kofi or sign up to be a monthly supporter of my writing.

[foodandfolklore]

Tools and Ingredients to keep on hand; Kitchen Witchcraft Elevated Pt. 2

Alright time for Part 2, Ingredients! Again, this is my person preference, and it's like my third time trying to write this out so bear with me. These are things I tend to keep on hand, and this list is not going to just include Salt, Pepper, Garlic; You got that already. I hope. If you're looking for info on Tools, check out Part 1. Onions: I keep a bowl of onions on one of my shelves in my kitchen. I find they keep better outside of the fridge, and I can easily see when I'm running low. Onions have strong protective and good cleansing properties so I tend to add them to my pot or pan before adding any other food. I also like to let them caramelize to get that transformative element.

Lemons: Lemons are great to use in so many dishes, both sweet and savory. You can zest the peel for it's oils and fragrance. You can squeeze the lemon for it's juice and acid. They're associated with beauty, longevity, positivity, mental clarity, cleansing; ect. One of the great things about lemons is thanks to their peel, you can leave them out at room temperature for long periods of time, so long at the peel is unbroken. So if you need to make space in your fridge, pull out your lemons.

Cinnamon Sticks: Okay so every witch has ground cinnamon. It's one of the easiest and cheapest spices to get. It's in every beginner box of witchy herbs. And it that's because it's absolutely fantastic to use. The problem with cooking, however, ground cinnamon isn't always the best option. The power is very fine, but also gritty. So it can be hard to strain out if you are just wanting to infuse some cinnamon. It's why I keep sticks on hand. They're also great for seasonal garlands and bundles.

Italian Seasoning: Rosemary, Thyme, Basil and Oregano. That is what's in Italian seasoning. Do I have these seasonings separate? Yes I do. And there are other seasonings in there like Marjoram, Summer Savory, Sage, Parsley; it varies a little from brand to brand. But if I'm in a rush, I can grab that Italian seasoning to make my food tasty and include one (or all) of the spice correlation properties. Quick note; if you're buying yours, check the ingredients. It should list what spices it's using. I bought a big thing of "Italliano" once without checking and my food was just not emotionally the same. I checked the ingredients and is was mostly dried bell peppers and salt.

Cayenne: It's cheap, spicy, and banishes bad shit. That's all I ask of it.

Vinegar: This may seem odd since vinegar is largely associated with souring spells and Hexes. But it also has strong cleansing an protecting properties too. You can also use it as a preventative property to deture people from asking uncomfortable questions or bringing up touchy topics. But vinegar is also an important tool in the culinary world. A lot of the time, if you taste your food and it tastes flat or bland, even with lots of seasonings, a little acid and brighten it up. Sure you can use lemon juice, but sometime you just need a tsp, and opening a jar of vinegar is easier than juicing a lemon. Vinegar is a key component in many sauces and marinades. Not to mention being used in pickling. Then they are a lot of uses outside cooking, like help with cleaning. My MIL's favorite way to wash windows is still spray with white vinegar and wipe with newspapers.

Canned Milk: So we all keep some kind of milk in the fridge. Dairy milk, Oat milk, Almond Milk, Soy Milk, lots of wonderful kinds of milk. So why keep canned milk? Well, canned milk tends to be thicker and creamery than regular fridge milks. Yes, I can go out and get cream, but it's often cheaper and easier to just use some canned milk I have laying around. Plus, sometimes cream is too rich for what I want. The three main kinds of canned milk I keep on hand are Evaporated Milk, Sweet and Condensed Milk, and Coconut Milk. If you drink only dairy milk, I recommend keeping at lest one can of coconut milk on hand too. In case one day you find yourself cooking for someone who can't have dairy milk.

Soy Sauce: This is a great, inexpensive flavor enhancer that I add to soups, curries, and meats. I buy it in bulk, and I always get more before I run out. Because of it's dark color, and it's made from soy, it has strong protection and banishing properties for me.

Cumin: This is a weird one for me. I go through waves of using cumin and not using cumin. I'll use it for every other meal one month, then not touch it again for another month. So, to preserve it's flavor and aroma, I buy whole cumin seeds, and crush them as I need them. But I like keeping cumin on hand since many recipes online will include cumin in their spices.

And that's all I got for now. If I think of more stuff later, maybe I'll make a part 3

[kitchenla]

Chicken Cacciatora & Butter Bean Mash and Button Champignons

Ingredients:

For Chicken Cacciatora:

4 chicken breasts or thighs

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

1 can (400g) diced tomatoes

1/2 cup chicken broth

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

Chopped fresh parsley for garnish

For Butter Bean Mash:

2 cans (400g each) butter beans, drained and rinsed

2 tbsp butter

2 cloves garlic, minced

Salt and pepper to taste

For Button Champignons:

250g button mushrooms, cleaned and sliced

2 tbsp butter

2 cloves garlic, minced

Salt and pepper to taste

Instructions:

Prepare the Chicken Cacciatora:

Season chicken breasts or thighs with salt and pepper.

Heat olive oil in a large pot over medium heat. Add chicken and cook until browned on both sides. Remove from pot and set aside.

In the same pot add onion and garlic. Cook until softened.

Add diced tomatoes, chicken broth, oregano, and basil. Stir to combine.

Return chicken to the pot . Cover and simmer for about 20-25 minutes, or until chicken is cooked through and tender.

Garnish with chopped parsley before serving.

Make the Butter Bean Mash:

In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant.

Add butter beans and mash with a potato masher until desired consistency is reached.

Season with salt and pepper to taste.

Prepare the Button Champignons:

In a separate pan, melt butter over medium heat. Add minced garlic and cook until fragrant.

Add mushrooms and sauté until golden brown and tender adding a bit of paprika .

Season with salt and pepper to taste.

Serve:

Serve the Chicken Cacciatora alongside the Butter Bean Mash and Button Champignons.

Enjoy your meal!

Find out more recipes at: www.kitchenla.online

See my Shop at: https://payhip.com/Kitchenla

[marhor9879]

Creamy Alfredo-Style High Protein Pasta

Ingredients

Creamy sauce

8.8 oz (250 g)firm tofu

½ cup (65 g)raw cashews, soaked in boiling water for 10 minutes, drained

3 cups (720 mL)unsweetened soy milk†

⅓ cup (12 g)nutritional yeast flakes

1½ vegetable bouillon cube

1 Tbsp (8 g)cornstarch

1 tsp (1 g)dried oregano

Pasta

11 oz (320 g)dry fettuccine noodles

Beans

½ Tbsp (7 mL)vegetable oil

1 large shallot, finely chopped

2 cloves garlic, crushed

1½ cups (255 g)cooked butter beans

Toppings

¼ cup (27 g)seasoned toasted breadcrumbs

2 Tbsp (12 g)vegan parmesan (optional)

¼ cup (6 g)fresh basil (optional)

1 pinch ground black pepper (optional)

Directions

Add all the sauce ingredients to a high-speed blender. Blend until smooth. Set aside.

Cook the fettuccine noodles until al dente. Drain and set aside.

Meanwhile, add oil to a sauté pan on medium-high heat. When hot, add the shallot. Cook until golden.

Add the garlic and cook for 2 more minutes.

Add the beans and cook for 3 - 5 minutes, until they become lightly golden.

Lower the heat to medium. Add the sauce and cook for 5 - 7 minutes. The sauce will appear runny at fist but will thicken as it cooks. Stir continuously.

Add the pasta and toss to coat. Garnish with seasoned breadcrumbs, parmesan, basil, and pepper. Enjoy!

[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.

[foodshowxyz]

Beef and Mushroom Cannelloni with Ricotta and Parmesan

Ingredients:

For the Filling:

• 1 lb (450 g) ground beef 🥩

• 2 cups mushrooms, finely chopped (such as cremini or button) 🍄

• 1 onion, finely chopped 🧅

• 2 garlic cloves, minced 🧄

• 1 cup ricotta cheese 🧀

• 1/2 cup grated Parmesan cheese 🧀

• 1 egg, beaten 🥚

• 2 tbsp olive oil 🫒

• 1 tsp dried oregano 🌿

• Salt and pepper to taste 🧂

For the Sauce:

• 2 cups marinara sauce 🍅

• 1 cup heavy cream 🥛

• 1/2 cup grated Parmesan cheese 🧀

• 1/4 cup fresh basil, chopped 🌿

For Assembly:

• 12-14 cannelloni tubes

• 1 cup shredded mozzarella cheese 🧀

Instructions:

1. Prepare the Filling:

• Heat olive oil in a large skillet over medium heat.

• Add chopped onion and garlic, sauté until translucent.

• Add ground beef and cook until browned. Drain excess fat.

• Add mushrooms and cook until they release their moisture and become tender.

• Season with oregano, salt, and pepper. Remove from heat and let cool slightly.

• In a large bowl, combine the beef and mushroom mixture with ricotta cheese, Parmesan cheese, and the beaten egg. Mix well.

2. Prepare the Sauce:

• In a medium saucepan, heat marinara sauce over medium heat.

• Stir in heavy cream and Parmesan cheese. Cook until the cheese is melted and the sauce is smooth.

• Add chopped basil and remove from heat.

3. Assemble the Cannelloni:

• Preheat the oven to 375°F (190°C).

• Spread a thin layer of the sauce on the bottom of a large baking dish.

• Fill each cannelloni tube with the beef and mushroom mixture. You can use a piping bag or a spoon for this.

• Arrange the filled cannelloni tubes in the baking dish.

4. Bake the Cannelloni:

• Pour the remaining sauce over the cannelloni.

• Sprinkle shredded mozzarella cheese evenly over the top.

• Cover the baking dish with foil and bake for 30 minutes.

• Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

5. Serve:

• Let the cannelloni rest for a few minutes before serving.

• Garnish with additional fresh basil if desired.

[fuckingrecipes]

Easy Homemade noodle recipes

Egg Yolks: Start with 2, go up from there.

Egg Whites: Half of however many yolks you used

Water: As needed. Maybe 1 tsp per 2 eggs.

Salt: idk, a pinch. 1 Teaspoon?

Flour: Enough so it becomes a dough, and not mush. 1 cup per egg, with more or less added for texture.

Butter or Oil: idk like half teaspoon per egg? I just blop a little bit in there, eyeballing it.

Other shit: Add dried herbs or spices if you want. I like an italian herb mix in mine. Basil and Oregano and Black Pepper

--

Start with a pile of flour. Sort out your egg situation and dump those into the flour. Add a little water and oil, and mix it together for about 5 mins.

If it's crumbly and doesn't want to be a neat dough ball after 5 mins, add more egg yolk or water. If it's super sticky and making a huge mess, add more flour.

After 10 mins of kneading and adjusting ratios so it looks like a dough, divide it into smaller balls that are each about the size of a lime. Doesn't have to be precise.

Let those chunks of dough rest for another 10 mins. (yes, resting is important)

Use a rolling pin to roll out the dough as thin as you can, without putting holes in it. Anywhere from 1/4 inch to paper thin is fine.

Rub a little more flour on the dough if it wants to stick to the rolling pin or your counter surface.

Once it's as flat as you want, roll up the dough like it's a scroll, and slice it thinly.

You can toss them in BOILING water (or straight into broth/sauce), and cooking 'till done. Cook time depends on how thick your noodles are. After 5 minutes of boiling, take a noodle out and try a nibble. If it's not done, boil it some more. If it's done, take it off the heat. You can also fry the noodles in oil if you want.

Or you can save them for later by laying or hanging the noodles until dry. Could be on a counter with paper towels on either side of them... could be hung on a coat hanger... however you can get airflow to dry those suckers out for a couple hours. Then put in an airtight container in the fridge.

[aqua-dan]

🌶️ DC Kitchen - Green Arrow's Chili aka "Ollie's Stupendous Chili Recipe (Just like Mom used to make!)" 🌶️

I don't know what possessed me recently -- I really don't, -- but for some reason I got the idea that it would be a good choice to make and eat my way through the DC universe using recipes provided by DC themselves. I bought a bunch of official cookbooks and looked up as many recipes as I could that have appeared in a DC comic. But in truth, I already knew which recipe I would be making first: Ollie's infamous chili; spicy crisis on infinite tongues.

... and it. is. HORRIBLE. 🤮

This is quite possibly close to the WORST chili I have ever had the displeasure of putting in my mouth. Oliver Queen, what the fuck?!

Quick disclaimer that, although I tried to follow the recipe as closely as possible, there were a few parts I was unable to replicate. The most major of these changes was the exclusion of the lean sirloin chunks. Meat and I don't vibe. Perhaps this chili would have tasted better with meat in it (and potentially would have been less liquid-y too), but it is as it is there. The other change I made (if you can call it a change) is that I specifically searched out the hottest version of each spice I could find. If you were to personally use less intense chili powder mixes & paprika, as well as use less Tabasco, it would probably be a bit more palatable. However, I wanted to replicate the authentic "Ollie's Chili Experience."

The first step, of course, was to prepare my spice mix. I couldn't find California Chili Powder in a pre-prepared form, so I had to buy and dry the chilis myself.

What you're seeing here is 2 tsp of cumin, 2 tsp of paprika, 1 tsp Cayenne (~45,000 Scovilles), 1 tsp freshly ground black pepper, 1 TBSP California Chili Powder (2,500 Scovilles), I could not find Gebhardt Chili Powder but I substituted with TRS Chili Powder Mix Extra Hot (~170,000 Scovilles), 1 TBSP Hot New Mexico Chili Powder (~1,500 Scovilles), 1 1/2 tsp salt, and some dried basil.

Because I wasn't using meat in the recipe, I let the spice mix dry toast for a little while before I went about adding the onions and garlic.

Then came a little oil to replace what would have been some of the fat from the meat, and to that went the onions and garlic. Since the green pepper was optional, I decided against using it since there's something about the sweetness of bell peppers that I absolutely hate 😬

After I let the onions soften, I added the chunked tomatoes, tomato sauce, and water and left it on the stove to simmer for a few hours.

As directed, during the last 10 minutes of cooking, I added the beans, brown sugar, and a TBSP or so of Tabasco (~5,000 Scovilles)

The finished product was a watery, unpleasant mess with (in my opinion) not nearly enough substance. Now, I know that if I added meat, it would have been heartier, but even then I don't know if this amount of water and tomato sauce would have cooked down to something satisfactory. Where is the corn? The squash?? Why not more beans??? Ollie, what IS this???

You are meant to serve it with "help yourself" bowls of crackers, cheese, and chopped onions. I went with the onions and crackers when I served myself a bowl.

Bone apple teeth.

🔥🔥🔥 IT IS HOT 🔥🔥🔥

Admittedly, that's partially on me for trying to make it extra spicy, but still, I guess they aren't kidding about that part. It's not "melt your mouth off" hot like the picture of the League there seems to suggest. It certainly does have a SOLID kick, but it won't leave you coughing, gasping, or begging for milk. You feel it far more on the front of your tongue and almost not at all in the back.

All in all, I do believe that anyone with a little bit of spice tolerance could manage to finish a bowl. However... do you REALLY want to? It's just straight up not good chili. It reminds me of the kind of chili you get from church luncheon fundraisers in the Midwest USA, and that is NOT A GOOD THING.

Ollie... you make me feel sorry for all of your friends and anyone else you've ever managed to shove your cooking off on 🤢

______________________________________________________________

Let me know if there's any other DC recipes you'd like me to make!

[ismoke2much]

Spinach Salad

Salad Base 215 cal

Dressing 71 cal

Total 286 cal

Salad Base

125g Spinach (29cal)

130g Cucumber (19cal)

2 (10g) Spring Onions (3cal)

125g Button Mushrooms (27cal)

120g Tomatoes (25cal)

½ (90g) Bell Pepper (39cal)

1 (140g) Apple (76cal)

Dressing

1 tsp (15g) Pesto Basil Arugula (68cal)

20ml Herbal Vinegar (3cal)

Seasoning

Seasoned Salt

Black Pepper

Dried Chives

Paprika Powder

Cumin

Ground Garlic

[punkbakerchristine]

hellofresh spice blends

All American Spice Blend

1 tbsp ground cumin

1 tbsp cayenne

1 tbsp onion powder

1 tbsp smoked paprika

2 tsp garlic powder

1 tsp ground coriander

1 tsp salt

1 tsp dried parsley

1/2 tsp black pepper

1/2 tsp dried mustard

1/2 tsp red pepper flakes

1/4 tsp ground allspice

1/8 tsp ground cloves

Berbere Spice Blend

3 part paprika

1 part cayenne

.5 part ground coriander

.25 part ground ginger

.125 part ground cardamom

.125 part ground fenugreek

Bold and Savory Steak Spice Blend

1 part red chili flakes

1 part crushed coriander seed

2 parts crushed dill seed

3 parts crushed mustard seed

4 parts dried minced garlic

4 parts crushed black pepper

Blackening Spice Blend

3 tsp smoked paprika

1.5 tsp garlic powder

.5 tsp white pepper

.5 tsp black pepper

.25 tsp thyme

.25 tsp oregano

.125 tsp low heat cayenne (didn’t even know there was such a thing?)

Burger Spice Blend

1 Tbsp paprika

1 1/4 tsp salt

1 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp brown sugar

1/2 tsp onion powder

1/4 tsp cayenne

Cajun Spice Blend

2 part paprika

2 part onion powder

1 part garlic powder

1 part dried oregano

1 part dried thyme

.5 part dried basil

.5 part cayenne

Enchilada Spice Blend

1 tbsp. chili powder

1 tbsp. paprika

2 tsp. cumin

2 tsp. light brown sugar

2 tsp. kosher salt

1.5 tsp. onion powder

1.5 tsp. garlic powder

1.5 tsp. Mexican oregano

1 tsp. chipotle chili powder

1 tsp. ground coriander

1 tsp. black pepper

1/4 to .5 tsp. cayenne pepper

Fall Spice Blend

3 parts dried thyme

3 parts ground sage

2 parts garlic powder

1 part onion powder

Fry Seasoning

1 part garlic powder

1 part onion powder

1 part paprika

Herbes de Provence Blend

1 part thyme

1 part rosemary

1 part basil

1 part tarragon

1 part lavender flowers

Italian Seasoning Blend

1 part garlic powder

1 part oregano

1 part basil

1 part black pepper

1 part parsley

Meatloaf Seasoning

2 parts onion powder

2 parts garlic powder

Mediterranean Spice Blend

2 parts dried oregano

1 part dried mint

1 part sumac

1 part ground coriander

Mexican Spice Blend

2 parts chili powder

1 part oregano

1 part smoked paprika

1 part cumin

Moo Shu Spice Blend

1 part ground ginger

1 part garlic powder

Shawarma Spice Blend

2 part turmeric

2 part cumin

1 part dried coriander

1 part garlic powder

1 part paprika

.5 part ground allspice

.5 part black pepper

Southwest Spice Blend

4 part garlic powder

2 part cumin

2 part chili powder

Smoky BBQ Seasoning

8 parts smoked paprika

6 parts granulated sugar

2 parts garlic powder

1 part dry mustard

1 part ground cumin

1 part ground ginger

.5 part black pepper

Smoky Cinnamon Paprika Spice Blend

1 part ground cloves

8 parts onion powder

8 parts ground cinnamon

6 parts smoked paprika

16 parts mustard powder

24 parts sweet paprika

24 parts sugar

Steak Spice Blend

1 part red chili flakes

1 part crushed coriander seed

2 parts crushed dill seed

3 parts crushed mustard seed

4 parts dried minced garlic

4 parts crushed black pepper

3 parts kosher salt

Sweet Smoky BBQ Spice Blend

8 parts smoked paprika

6 parts sugar

2 parts garlic powder

.5 part black pepper

1 part dry mustard

1 part cumin

1 part ground ginger

Thai Seven Spice Blend

2.5 tsp white sesame seeds

1 tsp chili flakes

1 tsp ground coriander

1 tsp onion powder

.5 tsp garlic powder

.5 tsp shrimp extract powder

.25 tsp cinnamon

.125 tsp low heat cayenne

Tunisian Spice Blend

4 parts ground caraway seed

4 parts ground coriander

4 parts smoked paprika

4 parts turmeric

4 parts chili powder

4 parts garlic powder

1 part cayenne pepper

1 part cinnamon

1 part ground black pepper

Turkish Spice Blend

2 part cumin

2 part garlic powder

1 part ground coriander

.25 part ground allspice

.25 part chili flakes

Tuscan Heat Spice Blend

4 parts dried basil

2 parts dried rosemary

2 parts dried oregano

2 parts garlic powder

1 part cayenne pepper

1 part ground fennel

Fajita Spice Blend

4 parts paprika

1 part onion powder

1 part garlic powder

1 part chili powder

1 part cumin

1 parts oregano