#2 tablespoons olive oil

[foodshowxyz]

Garlic Beefsteak with Mushrooms and Béchamel Sauce

Ingredients:

Steak:

2 beef steaks (such as ribeye or sirloin), about 1-inch thick

2 tablespoons olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Fresh rosemary sprigs (for garnish)

Mushrooms:

1 cup mushrooms, sliced (such as cremini or button)

1 tablespoon butter

1 clove garlic, minced

Salt to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups milk

Salt and white pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Steak:

Season the steaks generously with salt and black pepper.

In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.

Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.

Remove steaks from the skillet and let them rest.

Cook the Mushrooms:

In the same skillet, melt butter over medium heat.

Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.

Season with salt to taste. Remove from heat and set aside.

Make the Béchamel Sauce:

In a saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in the flour and cook for about 2 minutes without letting it brown.

Gradually add the milk, whisking constantly to prevent any lumps from forming.

Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.

Assemble the Dish:

Place the rested steaks on a warm plate.

Top the steaks with the sautéed mushrooms.

Pour the warm béchamel sauce over the steaks and mushrooms.

Garnish with fresh rosemary sprigs.

[banhbotloc]

[ID: 3 photos of an oval baking dish with marinated chicken thighs, tart cherries, and rosemary show 1) the dish before baking with the chicken barely visible under the pile of cherries, 2) after baking, with the chicken in a brown sauce with the cooked down cherries, and 3) with a spoon and only one piece of chicken left. End ID]

the beginnings of the end of farmers market cherry season, celebrated with genuinely my new favorite recipe: bone in skin on chicken thighs + olive oil + balsamic + lots of shallots + honey + tart cherries + rosemary + salt + pepper

[lerenarddenuit]

Enjoy Keto Herb Rubbed Pork Loin Roast, which is very tasty. This is a delicious paleo and low-carb meal because the herbs make the pork loin smell great and go well with it. #KetoRoast #LowCarbDinner #PaleoRecipe

Ingredients: 1 3-4 lbs pork loin roast. 2 tablespoons olive oil. 2 teaspoons dried rosemary. 2 teaspoons dried thyme. 1 teaspoon dried sage. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Sage, garlic powder, onion powder, salt, and pepper should all be mixed together in a small bowl to make the herb rub. Use paper towels to dry the pork loin roast. Cover the pork loin with a lot of olive oil by rubbing it on. Spread the herb rub generously over the whole pork loin, pressing the herbs into the meat to help them stick. Put the pork loin in a roasting pan or on a baking sheet with a wire rack inside it. For medium-doneness, roast in an oven that has already been heated for about an hour, or until the internal temperature reaches 145F 63C. Take it out of the oven and let it cool for 10 minutes before cutting it. Cut up this tasty Keto Herb Rubbed Pork Loin Roast into slices and serve for a delicious meal. It's also paleo-friendly and low-carb. Low-Carb Dinner #PaleoRecipe #KetoRoast

#KetoHerbRubbed, #SavoryRoast, #PaleoKitchen, #PaleoRecipe

Mariah J

[all-fitness-world]

low Carb Dinner

[eatstarz]

I’ve decided to stop gatekeeping the best brownie recipe I’ve ever made

Ingredients:

1/2 cup melted butter (make sure it’s HOT) I use salted butter and don’t add any salt later

1 tablespoon oil (I use olive oil) This is what makes the FUDGY

1 1/8 cup granulated sugar

2 eggs (fresh eggs make this better tbh)

2 teaspoons vanilla extract

1/2 cup flour

1/2 cup cocoa powder (I use Hershey’s)

if using unsalted butter add 1/4 teaspoons salt

Recipe:

preheat oven to 350° F

grease/ line 8 inch cooking pan and set aside

combine oil, sugar, and butter, whisk well for about a minute (I do everything by hand bc I don’t have a stand mixer or anything)

add eggs and vanilla and beat until lighter in color, about a minute

add flour and cocoa powder (and salt), at this point you wanna switch to a spatula to mix these until they are just BARELY combined

pour into your pan, smooth out the top, and COVER the top in chocolate chips (and/or nuts)

bake for 20-25 minutes (I usually bake mine for 21:30) they are done when the center of the pan DOESNT jiggle

allow them to cool to room temperature before slicing (I’m very bad at this part bc I get impatient )

if you cut the too early and they seem super like doughy (?) it’s fine they will harden a little bit as they cool

[bunjywunjy]

bunjy recipe book-

CHEESY MUSHROOM QUICHE

ingredients:

1 pie shell, parbaked according to directions (I cook mine at 400 F for 7 minutes)

1 lb of mushrooms, any mild variety, diced

1 shallot, diced

olive oil

3 large eggs

small wedge of gruyere cheese, cut into tiny cubes or grated

1/2 cup milk

1/2 cup heavy cream

salt and pepper to taste

a pinch of nutmeg (enough to cover the tip of a small spoon, imagine the amount that would fit between your thumb and forefinger)

instructions:

heat a large frying pan on medium heat and add a couple tablespoons of olive oil. add the shallot and cook until well softened and totally translucent, then add in the mushrooms. salt them so that they release their moisture and cook until all moisture is released and totally absorbed and the mushrooms are starting to stick to the pan and brown. set this mixture aside. in a medium bowl, combine the eggs, cream, milk, and spices, and beat into a custard batter. now take your pie shell and layer half of the cheese on the bottom, and pack the mushroom and shallot mixture on top. level it with a spoon, and then top with the remaining cheese. pour the custard batter on top, and cook at 350 F for 30 to 35 minutes until set. you can stick it in the fridge or eat immediately, just make sure it's warm when you dig in!

[secretly-a-polar-bear]

Oh boy time for a recipe that’ll probably be thrown into the forgotten depths

Chocolate lemon cupcakes

Chocolate cupcakes

* 1 cup (130g) all-purpose flour

* 1 cup (207g) sugar

* 6 tbsp (43g) unsweetened cocoa powder

* 1 tsp baking soda

* 1/2 tsp salt

* 1 large egg

* 1/2 cup (120ml) buttermilk

* 1/2 cup (120ml) vegetable oil (I used a majority of olive oil and used about 1/4 cup vegetable oil, I didn’t specify any better because fuck you and I don’t wanna)

* 1 tsp vanilla extract

* 1cup (120ml) hot coffee

Lemon Curd:

* 4 large eggs

* 1 cup granulated sugar

* 1/2 cup lemon juice fresh squeezed, from one large lemon

* 1 Tbsp lemon zest from one large lemon

* 6 Tbsp unsalted butter cubed

Frosting

* 1 cup (240 ml) heavy cream, cold

* 2 tablespoons (16 g) powdered sugar

* 1 teaspoon (3 g) cornstarch

* 1 teaspoon (2.5 ml) vanilla extract

For the cupcakes

1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.


2. Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.

3. Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Add the water to the batter and mix until well combined. The batter will be very thin.

6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. (I have a shitty oven so I added ten more minutes to the bake time after I checked if it was fully cooked, just start off with 5 minute increments, if you want to be more cautious) 


7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

Lemon Curd:

* Place eggs and sugar into a small pot, whisk to combine. Add lemon juice, zest, and butter. Cook over medium-low heat whisking constantly until mixture thickens and coats the back of a spoon.


* Transfer to a glass bowl and lay plastic wrap directly on the surface to prevent a skin from forming. Chill for 1 hours to almost set. 


Frosting

1. Chill the Bowl and Whisk: Begin by chilling your mixing bowl and whisk (or whisk attachment) in the freezer for at least 15 minutes. This helps the cream whip up faster and increases volume.

2. Combine Dry Ingredients: Mix powdered sugar and cornstarch in a small bowl. This ensures even distribution of the cornstarch in the whipped cream.

3. Whip the Cream: Pour the cold heavy cream into the chilled bowl. Using an electric mixer, start whipping the cream at a low speed, gradually increasing to medium-high as it thickens.

4. Add Sugar and Cornstarch: Once the cream starts forming soft peaks, gradually add the sugar and cornstarch mixture, continuing to whip.

5. Add Vanilla Extract: As the mixture thickens to stiff peaks, add the vanilla extract and continue to whip until well incorporated and the cream holds stiff peaks. (Probably make the frosting after the cupcakes have fully set)

Assembly

1. Remove the core of the cupcakes with a knife or a cupcake corer, you need a hole

2. Put almost solid curd in the center of the cupcakes, preferably with a piping tip.

3. Let curd set fully in the cupcakes for 1 hour more

4. Pipe on frosting, and serve

**note that this is posted on the same day is was baked, I can’t say how well the whipped cream frosting will hold up.

**a large cookie scoop helps with filling the cupcake liners. I used 2 scoops of the largest one I had

**normally you’re supposed to fluff your flour, but I was worried it would be too liquidy so I just scooped the flour from the container, like a heathen.

** I know I should half the recipe for the lemon curd, because there was a little left and it was overflowing out of the cupcakes a little, but it could be the fact the cupcake holes weren’t big enough. It wasn’t that much plus, you could mix the cake that’s left over from the removal of the middles with it, so idk.

I suppose I should put a useless story like all other blogs.

It was my possible step brother’s birthday and there was a mix up with the 2 cakes. Instead of chocolate raspberry and vanilla lemon cake, the bakery mixed up the flavors and reversed it. And me being weird I kinda liked it. So here’s a recipe that basically makes that cake. Why are these so long? Like that story was simple and easy. You could easily just say “my mom made this a lot when I was a kid.” Like I’m pretty good at writing a whole essay about something that doesn’t matter, evidence and an explanation, everything you could need. Would anyone even read this? It’s a recipe on tumblr, if I posted this on Pinterest maybe but even then most people I know don’t like citrus and chocolate. I offered some cupcakes to my grandma but I actively left out that the custard is lemon flavored, because I knew she’d make a virtual face at it. I want to show my creations but I can’t do that when no one is willing to try it. My mom was easy to convince because sugar. This is long because that’s the whole joke, for this whole piece about a simple story to be far too long when people just want the recipe. Would this bit even work? It’s all at the end, not at the beginning like every other blog does but I understand how frustrating that shit is. And like since I’m dragging it out it’ll only be more of a nuisance to the people wanting to see the recipe. Should I just half the lemon curd recipe? Do people even read the notes about the recipe? I sure don’t also. I also should’ve put proportions sizes but I don’t wanna put effort in remembering or counting. 8+6+1…. Uhhhh 15 cupcakes that I made. How likely is it that government secrets are put in these long bullshit paragraphs? I hope I get some criticism on this recipe there was a fair amount of research and rewriting. I forgot the name for cupcake liners btw, I had to ask my mom what they were called so that was a little awkward because I was making some more notes on the recipe while doing so. I wonder how I’m going to transport those cupcakes, I mean my grandma’s house isn’t that far of a walk but also it’s kinda hot and I don’t have any boxes also it’s night. Is this paragraph long enough that the joke gets hammered in? I don’t think it’s long enough but I could be wrong, I suppose I should write some more nonsense to add to the word count. Anbdndjdjelskxnjskwjsjzjksnsbsjkwksbhsjsksnsbsjkwndnzjsknwnsjsksks. Space. Ajkdndjoelndkkpl high ndkskskskndjjdksksnnsjsk. I got my cats some new toys recently, they’re touch activated and they make noises and move around. Of course I think they primarily like them because of the cat nip. I think I’m going to stop writing this, I’m getting bored and I don’t have much to say rn.………………………………………………………………………………………… I hope I don’t explode after this…………………………………….. my phone is spacing out this out weirdly, idk what that’s about…………………………………………………………………..do you think aliens are real?………………………………………are ghosts real?……………………………………………………………………. How do food bloggers end these anyways? I’ve never read the paragraphs but they have to at some point, right? ……………………………………………………………………..I think half the reason why food bloggers have such long paragraphs is because we’re encouraged to make a whole essay whenever we’re writing something. I know I am…………………………I’m probably wrong……………………. It probably forces more ads onto the screen at once………………….aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaAAaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa…………… I know it doesn’t matter but I wonder how the tumblr algorithm works, like do they prefer to show longer or shorter posts? Of course it could be our decreasing attention spans. I like spam, it’s not that bad, of course I’m probably a couple of sprinkles of salt away from death……………..I’m tired……………………… I think it’s time to stop typing, I think my space button is starting to die.

[beautyandlifestyleblog86]

Nutrient-Packed Salmon With Roasted Vegetables ——-

Ingredients:

* 4 salmon fillets

* 1 large sweet potato, cubed

* 1 red bell pepper, sliced

* 1 cup Brussels sprouts, halved

* 1 tablespoon olive oil

* 1 teaspoon garlic powder

* 1/2 teaspoon paprika

* Salt and pepper to taste

Instructions:

* Preheat oven to 400°F (200°C).

* In a large bowl, combine sweet potato, bell pepper, and Brussels sprouts. Toss with olive oil, garlic powder, paprika, salt, and pepper.

* Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

* While vegetables are roasting, season salmon fillets with salt and pepper.

* Heat a large skillet over medium-high heat. Cook salmon for 3-4 minutes per side, or until cooked through.

* Serve salmon with roasted vegetables.

Optional: For an extra boost of nutrients, serve with a side of quinoa or brown rice.

This dish provides a good source of —-

* Protein from the salmon

* Vitamin A from the sweet potato

* Vitamin C from the bell pepper

* Vitamin E from the olive oil

* Iron from the sweet potato and Brussels sprouts

* Zinc from the salmon

* Healthy fats from the salmon and olive oil

This dish combines lean protein, healthy fats, and a variety of vitamins and minerals for a delicious and nourishing meal.

[kcrossvine-art]

Heya folks! Its been a bit, food insecurity is a bitch, but today on the quest of cooking our way through Lord of the Rings we're gonna be making a dish exclusively mentioned in the 2007 MMO-

We will be making a Rohan Pasty! 

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into a Rohans Pasty?” YOU MIGHT ASKBasics. Meat n potatoes of your meat-in-dough food. .

All-purpose flour

Salt

Baking powder

Vegetable oil

Olive oil

Ground beef

Garlic salt

Ground cumin

Chili powder

Dried oregano

Waxy potato

Garlic

White onion

Egg

"A delicious local pastry filled with beef and potatoes."- LOTRO Rohan is a kingdom of humans in middle-earth, and the description point towards a cornish pasty (yes, pasty not pastry). Oddly enough the image is more of an empanada but you win some you lose some. This heritage informs much of the shape and ingredients of this dish, however we're opting to cook most of the ingredients before adding them in, contrary to going in raw as a cornish pasty calls for. I chose to deviate here because cooking beforehand allows more seasoning to be crammed in. The english hate seasoning.

AND, “what does a Rohans Pasty taste like?” YOU MIGHT ASK

Tastes like the best pot pie youve had, less soggy

Excellent for an after-rugby/martial arts/soccer dinner

The potatoes are foundational

Despite needing the least work

Pasta salad (cucumber, olives, pepperocini) would pair well as a side

And would also pair well with beer

This meal bears the gold star sticker of not having any major issues! Hooray! Maybe its increased comfortability in the kitchen, or maybe its because of how very simple this one is. Chopped roasted bell pepper might be good in the filling in the future.

-----------------------------------------------------------------------------------------------------------

Get the dough ready ahead of time- its mentioned in the recipe below but i also wanted to say a foreword here that it needs to sit in the fridge for a few hours. Just so ya dont get everything out and realise itd take too long for dinner tonight. Speaking of dough, i feel like it could have more flavor added to it. Its bland and although its not part of the tradition of the meal its based off of, cornish meat pasty, it might be nice to add some spices like cumin or black pepper to the flour. 

The meal reheats perfect- wrap in papertowl and put it in the microwave for 30 seconds per pasty.

When picking your potatoes make sure theyre "new" potatoes (baby ones) or whichever potato with the least amount of starch you can get. Its important for it to cook inside the pasty that it not have too much lest it get Mushy Bad.

Another thing about its real-life inspo; Cornish pastys were workers food, stuff you could carry into the mines, stuff thatd reheat well. You could hold the crust with your dirty hands and throw it away once you ate the rest. I always feel partial to these foods. Although I'd still eat the dirty crust.

This recipe earns a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Dough Ingredients:

370g all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

74g vegetable oil

240g warm water

Filling Ingredients:

2 tablespoons(ish) olive oil

1 pound ground beef

2 tablespoons tomato paste

Garlic salt to taste

Ground cumin to taste

Chili powder to taste

Dried oregano to taste

5 cloves garlic, minced

1 white onion, diced

Method:

Combine flour, salt and baking powder.

Add oil and water into mixer with dough hook running at medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl.

When mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix just until dough is smooth.

Take the dough ball, safely wrap it, and transfer to fridge. Let sit for at minimum 2 hours.

For the meat, get a large skillet, and add some olive oil over medium heat. Add the ground beef and garlic salt, cook until the beef is cooked completely.

Drain the beef and set aside.

In the same pan, add the garlic, onions, cumin, chili powder, oregano, and salt.

Cook until the onions are softened but not brown, 10 to 15 minutes. Re-add the beef and cook over low heat for about 5 more minutes.

Back to the dough, transfer dough from fridge to well-floured work surface. Roll into log and divide into 10 equal portions. 

Preheat oven to 350f.

Form each piece into a ball and flatten each with a rolling pin.

Add a layer of diced potatos down the middle of the pastys. Add the meat filling to each. Fold the sides of the dough up to seal on top in the middle.

Gently turn the pasty on its side and crimp the edge, alternating a braid pattern. Use knife to cut an "X" shaped slit in the top. Repeat for each pasty.

Place the pastys on a greased baking sheet. Lightly coat each pasty with an eggwash using a basting brush.

Cook for about 50 minutes, or until golden brown, and let cool!

[typhlonectes]

Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries

Nouna's Kitchen

Ingredients: For the Roasted Brussels Sprouts: 12 oz Brussels sprouts (ends trimmed, yellow leaves removed, sliced in half) 2 tablespoons olive oil ¼ teaspoon salt (to taste) For the Roasted Butternut Squash: 1 lb butternut squash (peeled, seeded, cubed into 1-inch pieces) 1 tablespoon olive oil 2 tablespoons maple syrup ½ teaspoon ground cinnamon Other Ingredients: 8 oz pasta (your choice) 1 cup pecan halves ½ cup dried cranberries 3 tablespoons balsamic vinegar or balsamic glaze 2 tablespoons extra virgin olive oil (optional, for drizzling) Instructions: 1. Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil and salt. Spread the Brussels sprouts, cut sides down, onto the lined baking sheet and roast for 20-25 minutes, or until the cut sides are nicely charred but not blackened. 2. Roast the Butternut Squash: On a separate lined baking sheet, combine the butternut squash cubes with 1 tablespoon of olive oil, maple syrup, and cinnamon. Toss to coat. Spread the squash in a single layer and roast at 400°F for 20-25 minutes until tender. Note: You can roast the Brussels sprouts and butternut squash on separate baking sheets at the same time, or on one large baking sheet if there's enough space. 3. Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions (usually 10-12 minutes), then drain and set aside. 4. Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet. Toast for about 5-7 minutes, or until they turn a slightly darker color. Be careful, as pecans can burn quickly! Check frequently. 5. Assemble the Salad: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, cooked pasta, toasted pecans, and dried cranberries. Drizzle with balsamic vinegar or glaze, and extra virgin olive oil if desired. Toss gently to combine all the ingredients. 6. Serve and Enjoy: Serve this warm or at room temperature. It’s a great dish for fall gatherings, potlucks, or as a festive holiday side. Tips: Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat or serve cold. Customizations: Add a sprinkle of feta or goat cheese for extra creaminess, or swap pecans for walnuts or almonds. Prep Time: 15 minutes Cook Time: 25-30 minutes Servings: 4-6

Nouna's Kitchen

[foodshowxyz]

Crispy Chicken Tenders with Béchamel Sauce

Ingredients:

Chicken Tenders:

1 pound chicken tenders

1 cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs or panko

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Oil for frying

Seasoned French Fries:

2 large russet potatoes, cut into fries

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk

Salt and pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Chicken Tenders:

In one bowl, place the flour seasoned with garlic powder, paprika, salt, and pepper.

In a second bowl, have the beaten eggs.

In a third bowl, have the breadcrumbs.

Dredge each chicken tender first in the flour, then dip in the egg, and finally coat with breadcrumbs.

Heat oil in a large frying pan over medium heat and fry the chicken tenders until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Bake the French Fries:

Preheat your oven to 425°F (220°C).

Toss the cut fries with olive oil, garlic powder, paprika, salt, and pepper.

Spread out the fries in a single layer on a baking sheet lined with parchment paper.

Bake for 25-30 minutes or until crispy, flipping halfway through.

Make the Béchamel Sauce:

In a saucepan, melt the butter over medium heat.

Stir in the flour and cook for about 2 minutes until the mixture is pale yellow and bubbly.

Gradually whisk in the milk, and continue to cook, whisking constantly until the sauce thickens, about 5-7 minutes.

Season with salt, pepper, and nutmeg (if using). Cook for an additional minute and remove from heat.

Serve:

Arrange the chicken tenders and French fries on a plate.

Drizzle the béchamel sauce generously over the chicken tenders.

Optionally, garnish with parsley and ground black pepper.

[reality-detective]

Butternut Squash Gratin With Gruyere and Parmesan

▫️1 1/2 pounds butternut squash, peeled and sliced 1/4-inch thick

▫️2 tablespoons olive oil

▫️Salt and pepper

▫️3 tablespoons thyme, picked

▫️1 1/2 pounds Yukon Gold potatoes, washed and sliced 1/4-inch thick

▫️1 cup milk

▫️1 cup heavy cream

▫️1/4 cup butter

▫️1 1/2 cups grated gruyere

▫️1 cup Parmesan

Recipe 🤔

[knittingandscience]

Feed the bereaved. They're not dead yet.

This was not an unspoken rule in my community growing up; it was in fact spoken loudly and frequently.

Any time someone shared the news of a death in the family or even just a hospital visit, "don't forget to eat" would be found in the response.

At funerals, someone in the mourning family would always mention the casseroles, the chicken, the pastries waiting in their fridge. There would often be so much they'd ask funeralgoers to take some home for themselves.

This, of course, does not apply the same when family is far away, or when only one household is grieving. There is no overflowing fridge, no countertop full of grocery bags.

When it's my household in that situation, I make Grief Pasta Salad.

Large stock pot (10Qt or more)

Colander

Medium mixing bowl

Liquid measuring cup that will hold 2 cups

Pasta scoop

Fork

2 pounds rotini

3/4 cup finely diced ham (optional)

5 small tomatoes, diced

1 and a half large cucumbers, diced

1/2 cup olive oil

1/4 cup either red wine vinegar or apple cider vinegar

1/4 cup balsamic vinegar

1 tablespoon smoked paprika

2 teaspoons dried red pepper flakes

2 teaspoons dried basil

1 teaspoon dried onion

2 teaspoons garlic powder

2 teaspoons molasses

Pinch of salt

Black pepper to taste

Put the water on for pasta. Start preparing your tomato, cucumber, ham (if desired) and put them all in the mixing bowl. You might be able to get all that done before the water boils.

Cook the rotini to desired tenderness and drain.

If your chopping is done, mix the remaining ingredients together in your liquid measuring cup. You can adjust the seasonings as needed* and whisk them together with the fork if you don't want to have to wash a whisk later.

*Author's note: the paprika is non-negotiable.

Put all your solid ingredients into whichever receptacle has the most room. Most likely your stock pot. Pour your whisked vinaigrette over top and mix it through.

This is enough to feed two people for about a day or two. It tastes fine cold.

Eat. You're not dead yet.

[andypantsx3]

I bought a big pumpkin... I roasted said pumpkin 🎃 now I have come to pray for a recipe from the soup goddess 🍲🙇‍♀️

it's a lot of pumpkin and I only know one pumpkin soup recipe...

Omg you almost cannot go wrong with like any pumpkin soup recipe!!!! I haven't made pumpkin soup in a hot minute but I always do it pretty similar to a butternut squash soup!!

Hoping I'm not forgetting any steps but here's my usual:

Chop one medium white or yellow onion per pound of pumpkin and grate 3-5 cloves of garlic

Cook those on medium heat in some olive oil for a couple mins

Add in whatever spices sound good to you. Usually for me it's salt and pepper to taste, like 1/4-1/8 teaspoon ginger, a handful of thyme, and either cumin or cayenne or both (1/2-1/4 teaspoon per pound of pumpkin). I will come back and add more in later if I feel like the soup is missing something.

Cook for 30 seconds to a min.

Plop in the pumpkin, veggie or chicken broth (like 2 cups per pound of pumpkin) and coconut milk (realizing I never measure this I just do it on vibes?? Usually like 1/4-1/2 a can maybe but if the vibes tell u more do more)

Add in maple syrup!! Like 1-2 tablespoons depending on how sweet you like the soup to be.

Cook for 15-20 min, then blend!

Taste it, see if it needs more spices, put more in if needed.

And then garnish with the rest of your coconut milk and anything else fancy u wanna put on there and voila. Good soup.

[petermorwood]

Sunday lunch, or - since what with one thing and another we ate closer to dinnertime, it might be more of a Sunday dinch. :->

It was Moroccan-style braised lamb shanks, and it was really good; after 24 hours or marination and about three hours of slow cooking, the lamb was literally off-the-bone edge-of-the-fork tender.

Because the spicing was so complex (though NB like most North African dishes, not hot) we went for a simple accompaniment, plain couscous with a few strips of home-made preserved lemon to balance the deep, rich flavours.

I also included a dab of harissa with mine, and a couple of pickled chillis for zing.

Meat and recipe both came from Irish on-line source James Whelan.

I think this would work well in a slow-cooker.

BTW, on-line recipes like this can change with the seasons, so I'm adding it below the cut.

*****

For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.

Moroccan Style Braised Lamb Shanks – Printer Friendly Download

Ingredients

4 lamb shanks, well trimmed

1 tablesp. paprika

1 teasp. each ground coriander, cumin, cinnamon and turmeric

Sea salt and cracked black pepper

2 tablesp. olive oil

1 large onion, roughly chopped

2 garlic cloves, chopped

2½ cm piece peeled fresh root ginger, chopped

450ml chicken or lamb stock

2 x 400g cans chopped tomatoes

1 tablesp. clear honey

Squeeze of lemon juice

Serve with a bowl of couscous

Serves: 4

To Cook

Cooking Time: 2¾ hours

Preheat the oven to Gas Mark 3, 160ºC (325ºF).

Heat a large frying pan.

Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl.

Add the lamb shanks and using your hands rub in the spices.

Add a little of the olive oil to the heated pan and quickly brown off two of the spiced lamb shanks.

Transfer to a casserole dish with a lid and repeat with the remaining lamb shanks.

Meanwhile, place the onion, garlic and ginger in a food processor or mini-blender and pulse until finely minced.

Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan.

Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks.

Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined.

Cover with the lid and cook for 2-2½ hours until the lamb shanks are meltingly tender and the meat is ready to fall off the bone.

Add a squeeze of lemon juice and season to taste.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. 

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Salmon with Lemon Dill Sauce and Roasted Vegetables -

Ingredients:

* 2 salmon fillets

* 1 tablespoon olive oil

* 1/2 lemon, juiced

* 1 tablespoon chopped fresh dill

* Salt and pepper to taste

* 1 cup broccoli florets

* 1 cup cherry tomatoes

* 1/2 red onion, sliced

Instructions:

* Preheat oven to 400°F (200°C).

* Toss broccoli, tomatoes, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until vegetables are tender-crisp.

* Meanwhile, pat salmon dry and season with salt and pepper.

* In a small bowl, whisk together lemon juice and dill.

* Heat a skillet over medium heat. Add salmon fillets skin-side down and cook for 3-4 minutes, or until skin is crispy.

* Flip salmon and cook for an additional 2-3 minutes, or until cooked through.

* Serve salmon with roasted vegetables and spoon lemon dill sauce over the top.

Salmon is rich in omega-3 fatty acids, which are beneficial for heart health. This recipe is packed with flavor and nutrients, and it's relatively simple to prepare.