#10 minute recipe

[s0fter-sin]

something people just don’t think about is how often chronically ill and disabled people just don’t have access to good food. not healthy food, good food; well made, tasty meals that don’t come from a jar or a freezer. how many of us are housebound or can’t drive? delivery services only offer within certain distances, if you live outside a city they aren’t an option. many people don’t have the energy or ability to cook for themselves if they have the skill to begin with. many certainly don’t have the ability to learn how. it’s something that goes completely unnoticed, just the opportunity to have a good meal and how much that wears you down

[fullcravings]

10 Minute Gooey Vanilla Peach Mug Cake.

[sialiaskitchen]

Same deal, but skip cheese, add shredded napa cabbage and change sauce/seasoning to sambal olek, sesame oil, soy sauce, and a tiny touch sweetness, any sweetener you like. I used agave syrup. Also added some tofu.

Pan Roasted Ratatouille tastes like early summer

An easy 15 minute recipe – the veggies do almost all the work

Use your freshest, best early summer veggies for this–get thee to a farmer’s market if you do not have a garden!

Slice one small Chinese eggplant and a zucchini that is about the same size into coins.

Cut a sweet Vidalia onion into bite size pieces,

Cut 8 button or cremini mushrooms into quarters

Cut 4 Campari tomatoes into quarters (or any small, sweet, fleshy tomato. Paste tomatoes should be fine)

Add cut veggies to a large lightly oiled grill pan or iron skillet. (I like a light flavored olive oil.) Toss everything to coat with oil. Spread things out so they are not too crowded. Put over campfire or under broiler on high heat, stirring about every 3 minutes. (I did mine in toaster oven). Meanwhile, prep the peppers, see instructions below.

Cook the zukes/eggplants&etc. until most things are lightly caramelized – about 12 minutes – pull it out before things burn.

Add minced garlic (dried/granulated is ok) and balsamic syrup, toss to coat everything, return to heat 1 min, stir, return to heat 1 min.

if things are too soupy, boil off some of the juices. The sauce should be a sticky glaze-like coating. Adding onion powder and granulated garlic can help to thicken it. Set the pan on a counter to cool for a moment.

Meanwhile, cut a sweet red bell pepper in half, remove seeds, lay down flat with skin side up on a seperate roasting pan. Roast until the skin blackens, then pull out and cover with a lid, let cool. After they are cool enough to handle, peel and chop into bite sized pieces. The blackened skin should practically fall off. add the chopped peppers to everything else.

Stir everything together, add shreds of fresh basil, (or thyme, rosemary, etc.)

Put in serving bowl, sprinkle with a little crumbly, salty cheese (a blend of parmesan and mozzarella is good)(optional: sprinkle with crushed red pepper flakes)

 Serve.

(Optional, toss with cooked pasta, or put on toasted bread, or on a pizza, or on top of breaded fried eggplant slices.)

This makes about two servings—if serving more people, adjust quantities.

I’m on a low sodium diet, so I didn’t salt anything and just relied on the cheese, which was fine for me because all the fresh summer veggies were so flavorful and delicious and intense.. Tons of natural umami. If you like salt, feel free to add salt.

[snowe-zolynn-rogers]

Me: *makes a list of foods that would cost $10 for three or four meals worth*

Prices: *go up*

[cloned-sheep97]

What the fuck is wrong with me and my humor

I've been laughing at this piece of shit for, like, 5 minutes

i need some help

[ectonurites]

i just need to like. make everything explode forever. <3

[classicsstudentsunion]

Ancient Recipes: Apricot Dessert (Apicius, De re coquinaria)

Did you know when you Google Apicius, they call him a professional chef?

Given that he was the closest thing Ancient Rome had to Betty Crocker or Martha Stewart, we guess it makes sense. These apricots are a fantastic dessert from De re coquinaria (c. 5th cent. CE), arguably the best-known Ancient Roman cookbook. They likely would have been enjoyed at room temperature, but taste fantastic after being chilled. We make this at every rendition of our Ancient Food Day, and it's always a hit.

Latin: duracina primotica pusilla precoquiis purgas, enucleas, in frigidam mittis; in patina conponis; teres piper mentam siccam; suffundis liquids; adicies mel passum uinum et acetum; refundis in patina super precoquia, olei modicum mittis et lento igni ferueat, cum ferbuerit, amulo obligas, piper aspargis et inferes. (De re coquinaria, 4.177)

Translation (by John Liao): Wash firm, early or small apricots, pit them, and put them in the cold [water]. Arrange them in a pan. Crush pepper and dried mint, pour over liquamen and add honey, passum, wine and vinegar. Pour over the apricots in the pan. Add a little oil and heat on a low flame. Thicken [the sauce] with starch while it simmers. Sprinkle with pepper and serve. 

Ingredients

10-12 apricots (pitted and halved if fresh, rehydrated in water overnight if dried)

1 ½-2 tbsp freshly cracked black pepper (plus extra for garnish)

1 tbsp dried mint flakes

1 tsp garum/liquamen (substitute fish sauce if you can't find/make it yourself)

3-4 heaping tbsp of honey

3/4 cup of red wine

3/4 cup of passum (also known as raisin wine. Substitutes can include cranberry juice (less sweet), grape juice (more sweet), or ice wine (if you don’t have to make this for a school event).

1 tsp of vinegar (2 tsp if you're not using passum/alcoholic passum substitute)

1 ½ tbsp of olive oil

½ tsp corn starch

3-4 tbsp cold water

Our Recipe

Soak halved, pitted fresh apricots in cold water for 15 minutes (skip if using rehydrated fruit)

In a wide pan (at least 3 inches deep), lightly toast the black pepper and mint at medium heat until fragrant.

Add the liquids: honey, passum, wine, vinegar, and liquamen. Bring to a simmer and stir until well incorporated, and the honey has dissolved. Continue simmering to cook off the alcohol. If the mixture begins to reduce too much, add water in small amounts.

Once the desired amount of alcohol has been cooked off, add the apricots. Continue simmering until apricots reach your desired texture (usually 8-12 mins).

Remove the apricots from the pan. Mix cornstarch with cold water into a slurry, and add to the remaining liquid. Stir and cook until thick, then pour over reserved apricots. Let cool.

Serve chilled or at room temperature, with fresh black pepper sprinkled on top.

Below, we served them with libum (Roman cheesecake) and statites (Ancient Greek spelt crepes).

Some more anachronistic ways to serve this can include using it as pie or tart filling, mixing it with Greek yogurt, or serving it with vanilla ice cream while it's still hot (sort of like a poached pear situation).

Some FAQs

Q. "How long do I actually boil the sauce?"

A. As long as you want, depending on how much alcohol you want in the dish (we serve these at school events, so we have to boil it to hell and back to get rid of all the alcohol).

Q. "The ancient recipe says to cook the apricots first, why do you make the sauce first?"

A. When we tried the apricot-first method, the apricots fell apart and turned the whole thing into a jam-like stew because of how long we had to cook the sauce. It tasted great but lacked the nice texture of the whole apricots.

Q. "Can I substitute ingredients 1-1?"

A. Generally, yes. For our passum substitute, we use cranberry juice for its tartness, but any of the three substitutes work. However, if you have the ability to make/buy garum and passum, definitely give it a try!

[drowsyanddazed]

making a grown up meal. had to stop for five minutes bc my eyes were burning from dicing up the onion. now sitting on the floor, ladle in hand, wilting away in hunger. why do grown up meals take so long?? mozzarella sticks never take this long to bake (heat up from frozen)

[sporadeen]

Encountering the strangest thing I've ever seen in stardew just as it started thundering and raining pretty heavily irl was certainly an experience

[charmcoin]

also death to whoever decided prep time should be 20 minutes when you have to dice a fuckton of vegetables that shit took me like 45 minutes

[euphoricfilter]

major epic success today. i’m very proud of myself and i hope everyone is proud of themselves too, even if it’s only for something you deem small, all achievements are good achievements 🫡

yay ily all <3

[tabslabs]

Hhhh the problem with having good ramen is it makes you want to eat more good ramen… I’m remembering the weekly ramen runs from my college days. I wish Ichiran wasn’t so expensive it’s so fucking good

[guinevereslancelot]

why do i feel weirdly guilty for taking a day off of work to have necessary surgery 🤡

[cloned-sheep97]

FIONNA AND CAKE SPOILERS!!🗣️🗣️

WIP of my fab middle-aged couple I may or may not finish this

love 'em so so SOOO much

[exploding-goobery]

I got Zoe Thorogood and multiple people who work on IDW Sonic to sign my physical copy of Tails Gets Trolled the other week and I feel like that's worth celebrating.

[bucky-boychik-barnes]

Properly caramelizing onions takes AGES, I am too ADHD for this. But I refuse to cheat bc I am also Autistic about Cooking.