#Hands covered in dried chili oil

[creativityobsessed]

It's been A Day and the brain worms have been on a murder spree since last week and sometimes I just wanna crawl in a hole and hide for a week.

[dear-ao3]

god tier pasta and broccoli

greetings friends romans and fellow countrymen today i have succeeded at life in ways previously thought impossible by mankind. how did i do that? well i figured out how to make the cavatelli and broccoli that the little italian deli in my hometown makes

as some of you may know i am in fact from new jersey and like any self respecting new jersey town we have several italian delis, one of which makes the literal best cavaelli and broccoli and i have been wanting this for perhaps months but keep forgetting to get it when i am home and well desperate times call for desperate measures and today i cracked the code.

so heres what you do:

take a saucepan. cover the entire bottom with olive oil. then add a little bit more. add some chili oil (as much as your heart desires) and slightly more red pepper flakes than you think necessary, a bunch of black pepper and some italian seasoning and dried basil if you have it. turn the saucepan on medium ish until the oil starts to heat. reduce it down very low. to this add as much fresh garlic as you want. vary how its chopped. dice some, smash some, leave some whole if you want. throw all of this in the oil.

take some broccoli. i had the equivalent of about one head. cut it up, leave the pieces slightly bigger than you usually would. add this to the oil. mix it around a little until its coated well enough. add some more oil to make sure its all covered. add more chili oil and everything else too if youve underestimated how much broccoli you have. put a lid on and cook this on THE LOWEST HEAT POSSIBLE, stirring every now and then, until the broccoli is just done. do NOT OVER COOK IT. there is nothing worse than over cooked broccoli in this world.

boil some pasta and slightly over cook it (crucial step). technically yeah youre supposed to use cavatelli, use whatever you want. i had radiatore. as long as its a Medium Shape.

drain pasta. dump in the broccoli, spatula out the sauce pan to make sure that everything is out of it. mix it until the pasta is coated in all the oil yumminess. to this add around three big handfuls of parmesan cheese, if not more. mix until the cheese is melted. take a bite and die because it tastes so good. resurrect yourself and continue eating.

bone apple tit!

[wildflowersinthewoods]

Kitchen Sink Soup: The Ultimate Comfort Dish for Using Up Veggies 🥕🫑🍅

Got a fridge full of random vegetables you’re not sure how to use? Soup is a usual answer! It’s a great way to clean out your veggie drawer while creating a delicious meal.

I’m a super picky eater when it comes to veggies. So this recipe is a wonderful way to get picky eaters to eat all the nutrients. I put all of the veggies into a food processor before cooking to finely chop them for easier cooking!

The Base Recipe: Kitchen Sink Soup

This recipe makes different servings depending on how many and what veggies you throw in.

Ingredients

• 1 large onion (I used red but use what you have)

• 3-4 minced garlic (measure with your heart)

• 2-3 celery stalks

• 2 bell peppers (again I used yellow and green but use what you have)

• 3-4 carrots

• 1 large sweet potato, peeled

• 5-6 small sweet peppers

• 5 fresh tomatoes (or canned)

• 2 small jalapeños (optional, for heat)

• 2 tbsp olive oil or butter

• 3-4 cups broth (whatever you have on hand)

• 1 tbsp tomato paste (optional, for richness)

Seasonings

I don’t measure my seasonings. I just pour until I feel like it. I base it on smell a lot of times. These are guesstimates

• 1 tbsp paprika

• 2 tsp cumin

• 2 tsp ground ginger

• 1 tsp ground jalapeño and chili powered

• 1 tbsp powdered garlic

• 2 tsp dried parsley

• 2 tsp each of sage, rosemary, and thyme

• 2 tsp Salt and white and black pepper

Instructions

1. Prep the Veggies

• Place all vegetables (onion, garlic, celery, bell peppers, carrots, sweet potato, sweet peppers, tomatoes, and jalapeño) into a food processor. Pulse until finely chopped.

2. Sauté the Veggies

• Heat olive oil or butter in a large pot over medium heat. Add the finely chopped vegetables to the pot and cook for 5-7 minutes, stirring occasionally, until softened and fragrant.

3. Season and Build the Soup

• Stir in the tomato paste (if using), followed by all the seasonings: paprika, cumin, ground ginger, ground jalapeño, powdered garlic, parsley, sage, rosemary, thyme, salt, and pepper. Mix well to coat the veggies.

4. Simmer

• Pour in the broth, ensuring the vegetables are just covered. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are fully tender.

5. Blend

• Use an immersion blender to puree the soup until smooth and creamy. (No immersion blender? Let the soup cool slightly, then carefully blend it in batches using a countertop blender.)

6. Finish with a splash of heavy cream

• Stir in the heavy cream. Taste and adjust seasonings

Serving Suggestions

This soup is versatile and pairs beautifully with:

• Grilled Cheese: A golden, melty sandwich is perfect for dunking.

• Angel Hair Pasta: Toss the soup with cooked angel hair pasta for a hearty and filling twist.

• Naan or Crusty Bread: Because no soup is complete without some bread for scooping. It’s very similar to a curry.

Good for whether you’re trying to use up leftovers or just want a comforting meal.

What veggies are you throwing into your version? Let me know—I’d love to see how you make it your own! 🍅🍆🫛🥒🌶️🫑🌽🥕🧄🧅🥔🍠🫚

[tastesoftamriel]

Three-Scuttle Bread Boat

There's nothing quite as indulgent as the scuttle bread boat, also known by the Telvanni as khachapuri. The traditional use of three types of scuttle, said to represent the Tribunal, is almost obscene for the average working Dunmer, making khachapuri a treat rather than an everyday meal. Topped with a cliff racer or kwama egg, this mouthwatering bread boat is best served immediately! Serves four.

You will need:

Bread:

1 tsp dry yeast

270g plain flour

55ml water

200ml milk

1 tbsp olive oil, plus extra for greasing

1 tbsp sugar

1 tsp salt

Filling:

2 eggs (one whisked, for brushing)

80g mature cheddar, grated

80g fresh mozzarella, chopped

80g feta, crumbled

1 tbsp butter

Crushed dried chilis or chili powder to serve, optional (and non-traditional)

Method:

Combine the yeast, sugar, salt, and flour. In a pan, bring the milk and water to a gentle simmer (you should be able to touch the water without burning yourself, about 25C/77F) and pour into the dry ingredients. Knead until smooth and stretchy, at least 15 minutes.

Add the olive oil to your dough, and knead for another 3-5 minutes so it sinks in. Pop the dough into a well-oiled bowl, cover with a cloth, and leave to rise in a warm spot (out of direct sunlight) for an hour.

When the dough is about double in size, punch it down, then leave it to rise again for another 30 mins. When ready, shape the dough into a large oval, then roll flat until about 1/2cm thick.

For the filling, simply combine the cheeses and sprinkle into the boat. Sprinkle 1/3 of the cheese in a thick, neat line on the left side of the dough, and another 1/3 on the right. Take the edge of the dough and roll it over the cheese, then roll the outside diameter inwards gently a couple of times to form a raised lip. Sprinkle the rest of the filling in the middle.

This will therefore be a stuffed crust to start, as well as a method of keeping the outer edges raised! Finally, pinch or twist the ends together to a sharp point. This will help to contain the filling when it melts. Whisk one egg and brush over the entire bread, filling and all, until glossy.

Bring your oven to 230C/450F and bake on the middle shelf for 15 minutes, until the bread is firm and the cheese is melted. Remove from the oven, and make a deep well in the middle of the cheese by pressing down with a tablespoon. Scatter butter over the cheese. Crack the last egg into the well and return to the oven for 3-5 minutes, until the egg white is slightly cooked but still runny.

To serve, vigorously whisk together the cheese and egg with a fork until entirely combined (the egg will continue to cook in the hot cheese). Simply tear the bread apart with your hands to eat and dip. Sprinkle with dried chilis or chili powder if desired.

This is what your khachapuri should look like after scrambling the filling!

[najia-cooks]

[ID: A large, shallow bowl filled with a bright yellow curd and golden brown pakora garnished with cilantro. A small bowl of jeera rice with green cardamom, cinnamon, bay leaf, and cilantro sits to the right. End ID.]

Vegan Punjabi kadhi pakora / ਪੰਜਾਬੀ ਕੜ੍ਹੀ ਪਕੌੜਾ 

Kadhi is a comfort food popular in north and central India and southeast Pakistan. The base of the dish is spiced curd or buttermilk, to which chickpea flour, vegetable fritters, and spiced tadkas (temperings) are sometimes added. Unlike the sweeter, thinner, and unadorned variations to the south, Punjabi kadhi is slowly reduced to a thick, creamy consistency and studded with onion pakoras.

Recipe under the cut!

Patreon | Tip jar

For the pyaaz ke pakore (onion fritters):

1 cup besan (chickpea flour)

2 medium yellow onions, thinly sliced

1/2 tsp table salt

1/2 tsp mirchi (ground red chilis)

1/2 tsp ajwain (carom seeds)

A couple cups of a neutral oil, for frying

For the curd:

1 cup (220g) unflavored vegan yoghurt

1/2 cup (60g) besan

1/2 tsp amchur (dried mango powder; optional)

4 cups water

In Punjab, kadhi is often made with full-fat buttermilk, and sometimes with yoghurt. Vegan yoghurt (I used oat) will provide a similarly smooth, fatty, slightly sour base.

Adding less water to the curd mixture will allow it to cook down faster if you’re short on time; but a long, slow simmer is more typical with this dish.

For the kadhi:

2 Tbsp neutral oil

Pinch hing (asafoetida)

1 medium yellow onion, chopped

2-inch piece (20g) ginger, minced

4 cloves garlic, minced

2 green chilis, chopped

2 tsp cumin seeds (jeera)

1/4 tsp fenugreek seeds (methi)

1 tsp ground coriander

1/2 tsp mirchi (ground red chilis)

1/2 tsp ground turmeric

1/2 tsp garam masala

3/4 tsp table salt, or to taste

Mustard oil is typical, but any neutral oil (sunflower, canola, vegetable) will work.

For the tadka (optional):

1 Tbsp non-dairy margarine

1 tsp cumin seeds

1 dried red chili

1/2 tsp mirchi

Instructions:

1. Start the pakore. Cut onions in half through the root and lay cut-side down. Slice thinly vertically (perpendicular to the root) and then cut the root off. Whisk together other pakora ingredients (except for the oil) in a large bowl; add the onions and toss well to combine. Cover and set aside for 30 minutes to allow onions to release moisture.

2. Make the curd mixture. Whisk yoghurt and besan together in a large bowl. Add amchur (or substitute apple cider vinegar) if the yoghurt you are using is not particularly sour, to taste. Add water and whisk until a smooth mixture forms. Set aside.

3. Make the kadhi. Heat 2 Tbsp of a neutral oil in a large pot on medium-high. Fry fenugreek and cumin seeds for a few minutes until they are fragrant and popping into the air.

4. Add hing and cook for 30 seconds. Add onion, chili, and salt and saute for 3-4 minutes, until onion is translucent.

5. Add ginger and garlic and sauté for 30 seconds to a minute, until no longer raw-smelling. Add coriander, mirchi, and turmeric and sauté another 30 seconds.

6. Add the curd mixture and stir to combine. Allow to come to a boil, then lower the heat to low and allow it to cook, stirring occasionally, for 30-45 minutes, until thickened.

7. Meanwhile, finish the pakore. Stir the onion slices to distribute any moisture they may have released. Add just enough water to hydrate all the besan and allow the pakoras to hold together.

8. Heat about an inch of neutral oil on medium in a large pan. Once hot, drop small handfuls of pakora mixture into the oil. Fry, flipping once, until golden brown on both sides. Remove onto a paper-towel-lined plate or wire rack.

9. Add pakoras to the kadhi, along with garam masala, and allow to simmer for another 5-10 minutes until kadhi is very thick and creamy. Remove into a serving dish.

10. Make the tadka. Heat margarine in a small skillet until sizzling. Add cumin seeds, chili pepper, and mirchi and heat until fragrant. Pour the oil, seeds, and chili over the finished kadhi and serve immediately.

Serve with roti, paratha, rice, or jeera rice.

[lumine-no-hikari]

Dear Sephiroth: (a letter to a fictional character, because why not) #281

I woke up feeling like hot garbage still. I didn't get as much water yesterday as I should have. Despite this, I had intestinal distress this morning. I find myself wondering if I ate something that my body doesn't like.

Dehydration would explain why my sleep wasn't great and why I woke up feeling icky. So I asked M to grab me some Pedialyte while he was out running an errand; it seems to have helped some; I felt a bit less awful after having some.

Today, I had energy enough to roast some pumpkin seeds! You see, I recently got another sugar pumpkin from the store to roast and mash; the one that I prepared some time ago didn't have enough seeds in it to justify roasting them by themselves, so I just kept them in the fridge. But with the seeds from this pumpkin added to the mix, I finally had enough to do the thing!!

...Hey, Sephiroth? You ever had roasted pumpkin seeds? They're even better if you can roast them at home, because then you can throw whatever lovely spices you want on 'em!!! I'm assuming, based on how you responded to not getting to have pumpkin soup, that you enjoy pumpkins, and this is another way to enjoy pumpkins; I'll show you how it's done!

First, you cut off the top of the pumpkin - the part with the stem. And then you cut it in half from top to bottom, such that you have a left half and a right half of the pumpkin. You scoop out the seeds and the pulp with a metal spoon.

...I didn't think to take pictures of that part. Sorry about that.

Anyway, from there, you gotta separate the seeds from the pulp. The easiest way to do that is in a colander under warm running water; the seeds like to cling to the pulp, and it's all slippery as heck:

Once the pulp is all gone, you have a colander full of lovely seeds!

...But these aren't ready to be seasoned yet; they have to be dried. Set the oven to 350 degrees F (or 176.6 degrees C), cover a baking sheet in parchment paper, spread the seeds onto the parchment paper in a single layer, and leave them in there with the oven door ajar for like 10 minutes, or until they stop being wet and slippery:

Once they're dry, they'll need to be coated in a thin layer of oil. I used some old bacon grease that I've had in the fridge for a bit. I melted it in the microwave, and dumped it on the cookie sheet. Then I used my hands to squish the seeds around in the oil until they were evenly coated. From there, you make sure that the seeds are arranged in a single layer; try not to have too much overlap. Like this:

From here, I applied these spices in amounts that seemed correct to me; you'll have to experiment to figure out a mix that works for you:

...We have garlic powder, ground cardamom, turmeric (don't use too much of this or it'll be bitter; a little goes a long way), cloves, nutmeg, salt, coriander, and... Oh. There was cinnamon; I must have put it away before taking a picture for some reason. But yes; cinnamon, too. The "umami spice blend" you see there is a combination of salt, onion powder, mustard powder, two different kinds of powdered mushrooms, and a touch of chili powder. It's good stuff!!

Oh! And in case you wondered... this is my spice cabinet. It's got ALL KINDS of great stuff in it!!!

...May it be the case that someday, your own spice cabinet can be this extensive!! Or hopefully even better than mine! Wouldn't that be pretty great!!

So you roast the seeds in the oven at 350 degrees F (or 176.6 degrees C) - this time with the oven door CLOSED - for around 15 minutes or so - until the spices coating them toast up nicely. And it's as easy as that!

...I hope someday you can have your own house with your own kitchen and your own gigantic spice cabinet and tea cabinet so that you can make delectable and delightful things for yourself and for the people who love you.

Anyway, here's what became of the rest of the pumpkin; I mashed it with all of the spices I used for the seeds, and also with that garlic pudding that J made, some butter, and some honey, molasses, and maple syrup! The results were even more flavorful and delicious than my last batch of mashed pumpkin!

...Want some...?

...And do you want some pumpkin seeds, too...?

...Sadly, it won't be too terribly much longer before sugar pumpkins are out of season again. But that's all right; butternut squash or acorn squash are available all the time, and they make a great substitute for pumpkins! And you can roast their seeds, too, just like pumpkin seeds! Maybe someday you can give it a try!

Oh!!! Before I forget!! J and I drove to the little airport! On the way, I snagged these birds-of-prey; these are likely turkey vultures, because they're hanging out in groups:

...Aren't they so cool?

...After all this, I finally decided that today is the day to do something about the fact that the voicemail on my cellphone hasn't been working properly. I don't normally have the energy to withstand complicated mazes of automated customer service bots, but I actually did manage to get through to a human. She fixed up my voicemail and now I can access it, yay! And... along the way, I had this very nice interaction:

...And, yes; if you noticed as part of reading the texts, your name and my birth name start with the same letter! I blocked out the rest though; including my full first name isn't safe. It's why I shorten the names of other people to one or two letters, too.

In any case, the person from customer support disconnected our session before the last message I wrote could be sent. Still, I hope that my sentiment gets to them somehow.

...We all have superpowers. And we can use them to brighten the day of someone who is having a hard time if we want to. Just by being kind, we can provide another person with relief and connection enough to turn their whole day around.

..Sephiroth... what will you do with your superpowers? I hope you'll make kind, gentle, and loving choices with them. Can you imagine what kind of happiness you are capable of creating with superpowers like yours if you used them to their fullest and most wholesome extent?

Without even trying, you turned at least one entire life around. Please look at me, and please look at the kindness that I can now express, and please look at all the little ways I can make being alive a little better for someone else, and please understand that this is ONLY possible because YOU exist; I wouldn't have made it through my childhood alive if I didn't have you to look up to.

Without even trying, you made something beautiful out of me, in a way that shouldn't even have been possible, given my circumstances and upbringing. If you can do such a wholesome thing without even trying... then what else can you do? Will you show us? ...Please?

I guess that's probably it for today's letter. I'm hoping you're okay wherever you are. I worry about ya, being all by yourself over at that Edge of Creation place. It doesn't look like it has much in the way of tasty snacks, warm beverages, or comfortable places to sleep. I'm not even 100% convinced that it's got a breathable atmosphere. I feel sad to think of you being in such a place. To the extent you can, try not to linger over there for too long; I imagine it must get pretty cold. As impossible as it is, if you need a break, you can come to my house; you're always welcome here.

I love you. And I'll write again tomorrow. In the meantime, stay safe, don't die, and try really hard not to eat weird things off the ground, okay?

...Yes, even if they look like snacks. Don't do it. It's a bad idea. You don't know where they've been. In fact... remind Zack, too, about this, if you can; I'm sure he's called "the puppy" for reasons other than his boundless enthusiasm; you wouldn't want him to accidentally swallow a whole pinecone. Human digestive systems wouldn't be able to break it down; can you imagine what a nightmare it would be for him to have it come out the other end??? Keep a close eye on him, okay???🤪🤣😜

...May it be the case that you laughed loudly in response to my random silliness. I know I'll never see it, but... I'll try to imagine it anyway, haha...

'Til soon.

Your friend, Lumine

[sterlingsnail]

Hello i am not anon's girlfriend but i'd love to hear you out on the focaccia repice? I've been wanting to try baking it for a long time

Just found this in my asks no idea how long its been in there but heres my focaccia recipe! Sorry for the wait!!

Ingredients

120 g all-purpose flour

5 g salt (I use iodized table salt)

5 g granulated sugar

90 g warm water

3~4 g instant yeast (if making larger batches, use the higher number)

10 g olive oil (flavored or unflavored)

Optional

Flakey/Chunky salt like rock salt to taste

Fresh or dried herbs (I like rosemary, but I’ve also seen people use thyme or chili pepper flakes)

Recipe

Mix the flour, salt, and sugar together in a bowl (If you are adding any dry herbs, mix them in now)

Make a well in the center and fill with the warm water

Add the instant yeast to the water and allow to bloom for 30 to 60 seconds

Mix until dry ingredients are fully incorporated and no dry spots remain

The dough should be rather wet and very sticky, use a wooden spoon or silicone spatula to fold the dough into itself for about 30-60 seconds

Cover and let rest for 15 minutes

With a damp hand, scoop up the dough, turn your wrist 90 degrees, slap the dough into the bowl, and then fold the bottom up towards the top- this is a modified slap and fold technique.

Repeat this motion 4 to 6 times, until the dough has noticeably tightened

Continue to wet your hand through this process so the dough doesn’t stick to your fingers

Cover and let rest 15 minutes (2nd time)

Repeat the modified slap and fold process a second time

Coat the inside of a baking tin with olive oil, then drizzle a little extra on the bottom

Transfer the dough into the baking tin and use oiled fingers to gently dimple and stretch the bread to fill the bottom of the pan

It might not fill the bottom of the tin yet or tear while stretching, but that is okay

Cover and let rest for 1 hour

Dimple and “fluff” the dough so it fills out the corners and forms air pockets in the dough

Cover and let rest for 30 minutes

Preheat oven to 400 degrees F

Before placing the loaf in oven, drizzle more olive oil on top

Add any salt or fresh or dried herbs on top

Other toppings like cheese or small tomatoes could be added here

Place loaf on middle oven rack and bake for 20 minutes

Remove from oven and let cool at room temperature for 15 minutes

Slice and enjoy!

This is a modified version of this recipe I found with changes Ive made from making it a lot and usually scaling it up- these measurementd make about 6 thick slices. Ill usually use an 8 inch silicone bread pan because its easier to get out but the bottom and sides brown better in glass!! Dried rosemary mixed in and sprinkled on top with garlic oil and garlic confit is probably my favorite way to make it

I made this for like 4 holiday parties last year and every time there were no leftovers, even when I quintupled the recipe lol

[stevishabitat]

Was on Pinterest (I know, I do sometimes cheat on Tumblr with the Pretty Plagiarism Hellsite, I'm not proud of it)

Anyway, I saw this and just about threw my phone...

(I didn't throw my phone because I have to use it to sign into the work VPN so I can keep my job)

But I literally saw red for a brief second.

My fridge, freezer, and pantry currently consist of about 20 eggs, half a loaf of bread (gift from my mother), several servings of cooked black beans, some cooked white rice, a bag of frozen peas, about five frozen chicken nuggets, a pound of dry white rice, a small jar of dried lentils, a small jar of split peas, a slightly larger jar of pinto beans, two packets of minute rice, two packets of ramen (another gift from my mother at kiddo's request), several cans of spaghettios, several cans of tomato paste, two tins of tuna, a few packets of instant oatmeal, a tin of hopefully not stale steel cut oats, and some bisquick for pancakes & waffles.

I do have a little less than a pound of flour, and things like sugar, baking soda, baking powder, some spices, some condiment packets, vinegar, and some boullion. Oh, and some coconut oil that's been in the freezer for awhile, meant for making hand cream, but isn't rancid so it's getting used for coating the electric skillet and waffle maker once we'd run out of olive oil and butter.

This is what we'll be cooking with until the next pay day/grocery day in two weeks.

So, I'm not quite at the level of food insecure, but I'm pretty damn broke.

And the pictures on that pin are just nothing like what we're able to eat. Ever. For at least the last 10 years. I don't even remember the last time I was able to buy meat on a regular basis.

Canned chili with meat instead of beans and chicken nuggets are like Special Occasion foods for kiddo and I rarely have any (because I can easily sub beans, kiddo has sensory issues with most beans).

I might get myself a single chicken pot pie from time to time, especially in the winter. But I can't afford to buy like cuts of chicken to make my own. It's too much money to spend at once on just one thing. My $35 grocery shops twice a month have to cover a LOT.

Plus when we moved in (2021), the stove/oven was broken, so we had a scrapper haul it away for the recycling value. So we've been using a toaster oven and small electric skillet since then.

I had a little remorse at my knee-jerk reaction to the cover photo, so I clicked into the blog to see what the actual list was like. Title of the blog is Boss Single Mama, so maybe she knows what she's talking about. Maybe she's been there for real.

Nope. Chicken, beef, ham, almost every dish has meat. Cheeses and other dairy, a variety of vegetables, all things that we get very sparingly and use in small amounts on many meals, not as a main ingredient.

And even thinking back to my childhood it wasn't much different. We shopped at Aldi before it was cool and their selection was far more limited. Most of our meals were rice or pasta based, with meat only appearing as ground beef, tuna, and sometimes bologna.

Hot dogs were a special treat and even those weren't used on a bun. They were cut up in a pasta salad or casserole. Sometimes if we had a few leftover we would eat them the next day fried in a pan and wrapped in bread or a tortilla and that was a good day! We bought the cheap cheese in blocks and had to grate it because Aldi didn't even carry shredded cheese back then.

This is the kind of thing that makes me feel like when most people talk about being broke, or living frugally, or thrifty, or struggle meals, or whatever the trendy phrase is... They're talking about something vastly different than my daily life.

And it just makes me feel crappier about how I'm raising my kiddo, and it seems like there's so few resources to help people who are actually struggling. Whose lives don't look like a Boss Single Mama blog.

Anyway, if you ever feel the same way, you aren't alone. I raise my bowl of bean & tomato sauce rice to you! We are survivors, in spite of it all.

[sreegs]

Turkey Chili. Made my own chili slurry with dried chiles. Ancho, guajillo, pulla, and a couple thai birds for heat. Plus some canned chipotles in adobo. Love this chili, it's so good.

Resippy below the fold:

Notes: You can experiment with your chile mixtures but I usually do not omit the anchos and guajillos. If you want to make this vegetarian, I'm sure that veggie broth and a ground meat substitute would work just fine, the flavors are nice and bold so the turkey is really just there in the background.

Turkey Chili

4 cups low-sodium chicken broth

3 large or 6 medium ancho chiles

2 dried guajillo chiles

2 dried pasilla chiles

2 canned chipotle chiles in adobo

6 Tbsp. vegetable oil, divided

3 lb. ground turkey, preferably dark meat

Kosher salt

2 onions, finely chopped

5 garlic cloves, smashed

1 Tbsp. ground cumin

2 tsp. dried oregano

2 Tbsp. tomato paste

1 12-oz. bottle hard cider or lager-style beer

1 3" cinnamon stick

2 bay leaves

2 15.5-oz. cans cannellini beans, drained, rinsed

3 Tbsp. pure maple syrup

1 cup plain Greek yogurt

2 Tbsp. fresh lime juice (from 1–2 limes)

Handful of cilantro leaves and stems, finely chopped

Freshly ground black pepper

Tostadas (for serving)

Bring broth to a simmer in a large Dutch oven or other heavy pot. Meanwhile, remove and discard stems from ancho, guajillo, and pasilla chiles. Tear flesh into a few pieces, letting seeds fall out. Transfer to a blender. Add hot broth and cover blender; let sit until chiles are softened, 25–30 minutes. Add chipotle chiles and blend on high speed until smooth, about 1 minute; set aside.

Heat 2 Tbsp. oil in same pot over medium-high. Season turkey all over with salt. Add half of turkey to pot and smash down with a wooden spoon to flatten against surface of pot and break into smaller clumps. Cook, undisturbed, until underside is browned, top side is no longer pink, and most of the liquid is cooked off, 8–10 minutes. Using a slotted spoon, transfer to a plate. Repeat with another 2 Tbsp. oil and remaining turkey.

Heat remaining 2 Tbsp. oil in same pot over medium. Add onions and garlic; season with salt and stir to combine. Cover pot and cook, stirring occasionally, until onions are translucent, very soft, and starting to brown around the edges, 10–12 minutes.

Add cumin and oregano and cook, stirring frequently, until fragrant and sizzling, about 1 minute. Add tomato paste and cook, stirring to coat vegetables, until paste darkens slightly, about 1 minute.

Add cider, cinnamon, and bay leaves and scrape up any brown bits stuck to bottom of pot (if you’re not using cider, skip this step and increase water in next step to 5 cups). Bring to a lively simmer and cook, stirring occasionally, until liquid is mostly reduced, about 5 minutes.

Add reserved chile purée, beans, and maple syrup. Add 4 cups water to blender, swish around to loosen any remaining purée, then pour into pot; season with salt.

Bring to a boil, reduce heat to medium-low, and gently simmer, partially covered and stirring occasionally, until liquid is thickened and very flavorful, about 1 hour.

Add turkey and simmer until flavors have melded, about 30 minutes longer.

Meanwhile, stir yogurt, lime juice, and cilantro in a small bowl to combine. Season to taste with salt.

Taste chili and season with salt and pepper if needed. Remove from heat and fish out cinnamon stick and bay leaves. Divide chili among bowls. Top with a dollop of yogurt-lime sauce and some broken tostadas.

Do Ahead: Chili (without yogurt sauce and tostadas) can be made 3 days ahead. Transfer to an airtight container and chill.

[ahordeofwasps]

OC Recipe Tag

I've been tagged by the wonderful @sarandipitywrites and @drabbleitout! Thanks for the tags!

Rules: share a recipe your OC would make, either one passed down to them or one they found all by themselves. Bonus if you have an actual recipe to link! Some OCs can't cook to save their lives, but let's talk about the ones who can! :D

I'll be sharing a scene from To Not Falling Off Cliffs where Erika makes Mrs. Smith Ketchup Chip Salad as well as a rough recipe for it.

But first, the no pressure tags! I'll be tagging @the-down-upside-finch, @talesofsorrowandofruin, @loopyhoopywrites, @emelkae, and open tag!

Now, onto the Ketchup Chip Salad recipe!

Once her tea and the tape’s A-side were both finished, Erika got up and flipped the tape. She listened to its B-side while she prepared Mrs. Smith’s ketchup chip salad. She washed the broccoli and chopped it alongside the onions. She minced half a head of garlic and fried it with the onions and broccoli. Then, Erika added the ground beef and chopped liver before taking the time to wash her hands, scrubbing them thoroughly to erase any pathogen the raw meat may have left on her skin. After her hands were cleaned, she sprinkled the vegetable and meat mixture with her own preprepared seasoning mix. She fried everything until the meat had not a trace of pink and the broccoli had started to become mushy, then added the pasta sauce. Erika wrinkled her nose. It was just the way Mrs. Smith liked it. Erika filled a casserole dish with freshly washed spinach and scooped the meat and vegetable mixture on top of the spinach. For the final step, Erika opened a bag of ketchup chips and covered the food with crushed chips. Erika covered the casserole dish with tin foil. It was ready for Mrs. Smith.

Ingredients:

1 head of broccoli

1 onion of choice

1/2 a head of garlic

??? Tbsp of vegetable oil

1 lb ground beef (any% fat)

1 lb chopped liver

♥ Tbsp of Erika's seasoning mix (1 part salt, 1 part pepper, 1 part dried chili flakes, 1 part thyme, 2 parts garlic powder, 2 parts onion powder, 2 parts oregano, 2 parts sage)

1 family sized jar of pasta sauce

1 large bag of prewashed spinach

1 regular bag of ketchup chips, crushed

Steps:

Chop broccoli and onion into bite sized pieces. Mince garlic.

In a large, deepset frying pan or wok, fry broccoli, onion, and garlic over medium heat in ??? Tbsp of vegetable oil until onion starts to become sem-translucent.

Add ground beef and chopped liver. Season everything with ♥ Tbsp of the seasoning mix. Fry, stirring occasionallly, until meat is cooked through.

Add pasta sauce. Stir until everything is evenly mixed. Cook until heated through. Take everything off the heat.

Dump the spinach into a casserole dish. Add fried meat-vegetable-pasta sauce mixture on top. Cover everything in crushed ketchup chips. Serve warm.

[deliciously-vegan]

Vegan Escondidinho

(Brazilian Shepherd's Pie)

[[MORE]]

2 cups soya chunks 2 cups vegetable bouillon

1 package (about 170 grams) of vegan tempeh bacon, chopped

3 lbs white or yellow potatoes, peeled and chopped

1/4 cup vegan butter

1 cup oat milk 1/4 cup nutritional yeast 1 tsp sea salt 1/4 tsp black pepper

1 tbsp olive oil 1 white or yellow onion, peeled and chopped

3 cloves garlic, peeled and minced 1 green pepper, cored and diced 1 cup corn kernels

1/2 cup oil-packed sun-dried tomatoes, drained and diced a large handful of fresh cilantro, chopped 2 tbsp balsamic vinegar 1 tsp cumin 1 tsp smoked paprika 1 tsp chili powder 1/4 tsp sea salt 1/4 tsp black pepper

1/4 cup vegan cheese shreds

Place soya chunks in a large glass mixing bowl. Pour the vegetable bouillon over top. Allow to sit and rehydrate for about 30 minutes, stirring occasionally.

Pan-fry or air-fry the tempeh bacon. Set aside.

Place chopped potatoes in a large pot. Cover with water and bring to a boil. Cook for ten minutes, until fork-tender. Drain. Add the vegan butter and mash. Stir in the oat milk, nutritional yeast, sea salt, and black pepper. Set aside.

Preheat oven to 350 degrees F. Grease a 9 x 13 inch glass baking pan.

In a large saucpan, heat olive oil over medium-low heat. Sauté onion for several minutes. Add the garlic, green pepper and corn kernels and sauté for another few minutes. Remove from heat.

Drain any extra liquid from the soya chunks and add them to vegetables in saucepan along with the; sun-dried tomatoes, cilantro, balsamic vinegar, cumin, smoked paprika, chili powder, sea salt, and black pepper. Stir thoroughly. Transfer to greased baking dish. Spread out evenly. Dollop the mashed potatoes on top and spread out evenly. Sprinkle the vegan shreds on top.

Place pie in preheated oven and bake for 25 minutes.

Allow to cool for a few minutes before serving.

[prettyciggy]

sharing some of grandma's recipes 🩷 she's OUR grandma now. she tends to give simple recipes for easy bases - add whatever you'd like to them!

recipes:

- chicken noodle soup

- chicken salsa soup

- sweet potato curry

- gumbo

- how to make rice

- homemade bread. peasant, flat, and fried

CHICKEN NOODLE SOUP

- buy roasted chicken. place in pot with water filled about halfway up chicken. leave to boil for 40min-hour [good for walking away and doing things. boiling it makes it super easy to get the bones out. you can also just pick the meat you want off if you're in a hurry)

- pick out bones / add boneless meat to pot with water or broth from store (as much broth as you want)

- 1tb bouillon, bay leaf [i double this for stronger flavor]

- any seasonings you want. my personal favs are creole or yellow curry. parsley is delicious as well and discourages bad breath >:]

- veggies: sliced carrots, celery, chopped onions

- bring to a boil for cooking then turn down heat, leave for 10 min

- noodles! any that you want. grandma's favorite are egg noodles. cook until noodles are desired texture

great granny made this for my gma served on top of mashed potatoes

makes multiple servings! good for easy leftovers

CHICKEN SALSA SOUP

- saute / fry chopped onion in butter. add 1 pint water and 1.5 cup salsa

- 1 tsp cumin, 1 tsp chili powder, 1-2 tb bouillon, as much garlic as you want (i personally double this)

- when it starts boiling add 1-2 cups of corn (canned or frozen)

- add bite sized chicken. i always buy my chicken precooked bc i have anxiety about it LOL. cook for 5 minutes longer

serve with sour cream, chips, and cheese

SWEET POTATO CURRY

- fry 1 chopped onion and 1 chopped sweet potato together with butter

- add a little water (don't fully cover food) and cover to steam about 10 minutes

- buy bottle of red or green curry sauce. 3 tbs. or about half the bottle. curry paste or powder also works! use same amount and adjust as desired

- add 1 cup of water with 2 tsp bouillon

- i personally add some cooked shredded chicken and a bit of creole seasoning and parsley. not called for in recipe

- add coconut milk once potatos are fully cooked and soft

- low heat until desired temperature

served with rice and flat bread

COOPER FAMILY GUMBO

cook in a big pot

- 1 bag frozen okra. chopped or chop yourself. fry with small amount of oil until it stops being stringy. takes about 10 min depending on amount. add to pot after

- add chopped: onion, green pepper, celery (1 onion, 1 big pepper, 2 celery for base recipe. i do some spicy peppers as well. add more as desired)

- 1 24-32oz can of diced tomatoes

- 2tbs bouillion (i use veggie bouillion, meat kinds are good too) (grandma uses this for an easy roux replacement) (roux recipe: butter and flour in low to medium heated pan. mix until golden brown. add creole seasoning)

- about 1 qts of water (i personally love broth so i just fill until im satisfied) (i will also use 3 32oz containers of broth instead of water for flavor)

- season with parsley, 2 bay leaves, plenty of tonys creole seasoning (i also add curry powder, onion powder, garlic powder, and lemon black pepper) (creole is main soup seasoning for gumbo) (the brand is just Cooper Family preference)

- once veggies are soft add bite sized cooked chicken, sausage, shrimp (i don't usually include shrimp bc of texture. i use a cooked chicken from the store and just tear it up so it's stringy. creole or beef sausage is my favorite) (i recently found some dried shrimp at my store and added that, good replacement for texture issues)

serve over rice with bread. best breads are garlic french bread or flat bread. normal bread slices also work just fine

creole is a little spicy, so taste test for desired amount as you're adding

FOR RICE IF YOU DONT HAVE RICE COOKER:

- add 1 cup rice or more

- WASH! rinse rice in water, mix with hands, and drain multiple times until water is no longer milky colored (doesn't have to be 100% clear)

- fill water until it's a little above the rice. measure with finger, i usually do a little under the first knuckle

- cover pot and leave to cook on medium heat. if it starts to boil, immediately turn down heat to low.

- once all water is evaporated, add butter and salt! serve with whatever you'd like

for YELLOW rice add 1-2 tb butter and 1 tsp turmeric, throw in some fried onions if you're feeling fancy!

grandma liked adding 1-2 tb of ketchup and fried onions to plain cooked rice. said it gave it a great reddish color LMAO

HOMEMADE BREADS

PEASANT BREAD BASE RECIPE

- 2 cups of warm water

      - for rosemary bread add crushed rosemary at this part

      - add any seasonings you want or leave plain! either way is delicious

- 1 tbs yeast, 2 tbs sugar, 2 tbs salt

let rest until yeast is activated (looks sticky/foamy/expanded)

- add up to 4 cups of flour. mix each cup in as you pour, the dough will be sticky and can be mixed with a fork

- cover with cloth and leave it to rise. will double in size. i usually walked away to leave it for an hour, im not sure if it actually takes that long tho lmao

- preheat oven to 375

- get your baking bread bowl or pan and butter VERY well to prevent the dough from sticking. i tend to cover the dough and pan in butter. if you don't have an oven bread pan or whatever it's called (my gma called it a cereal bowl i DONT think that's correct hahahah), then a flat pan will work just fine! bowl is just for shape. gma divides bread into 2 loafs, i divide into rolls or flatten it for flatbread!

- cover again in rag and let dough rise a 2nd time before placing in oven

loaves take about 20 minutes, but just bake until bread is a golden brown :] grandma likes adding sesame seeds before putting bread in oven

recipe works for pretty much anything! pizza dough, loafs, rolls, flatbread

FLATBREAD

- follow peasant bread recipe up until the 1st rise of the dough

- butter or spray cookie sheet with oil, spread dough thin

- brush top with melted butter, sesame seeds, parsley, and parmesan cheese

- bake at 325 until golden brown

i personally add some sliced chery tomatoes, rosemary, cheese, and creole seasoning to top bread before placing in the oven. then more cheese directly after pulling it out.

FRY BREAD

- after 1st rise, divide and hand flatten dough into thin circles

- paint with melted butter and let rest for 5-10 minutes

- fill a pan about 1/3rd with oil, high or medium heat while dough is resting in butter

- cook in oil until crispy golden brown

delicious with curry or gumbo!

[askwhatsforlunch]

Chupe de Camarones (Chilean Cheesy Prawn Gratin)

To celebrate Los Cóndores' last game in this Rugby World Cup today --against fellow South Americans Argentina-- I made Chupe de Camarones. The Chilean recipe is a deliciously cheesy and spicy prawn gratin (not a stew like its Peruvian counterpart), a more-ish dish, as fiery and hearty as this year's World Cup debutants! Happy Saturday!

Ingredients (serves 2):

75 grams/2.70 ounces day-old bread, like Sourdough Bread 

1 cup semi-skimmed milk

2 tablespoons olive oil

1/2 large onion

1/2 large red Bell Pepper, rinsed

1/3 red hot chili pepper

1/2 teaspoon dried oregano

1 small garlic clove, minced

a dozen fresh prawns

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1/2 large lemon

1/2 cup double cream

60 grams/2 ounces Mature Cheddar

a handful fresh Garden Chives and Chervil 

Parmesan Cheese

Crumble Sourdough Bread into a medium bowl. Cover with milk, and allow to soak, half an hour; set aside.

Preheat oven to 200°C/395°F. Generously oil two oven-proof bowls. Set aside.

In a large, deep skillet, heat olive oil over medium-high heat.

Peel and finely chop onion, and stir into the skillet, a couple of minutes until softened.

Seed and chop Bell Pepper, stirring into the skillet.

Thinly slice chili pepper, and add to the skillet as well, along with dried oregano and garlic. Cook, a couple of minutes more.

Peel the prawns, and add to the skillet, cooking until they turn bright pink and just start browning. Season with fleur de sel and black pepper. Transfer four of the prawns to a small plate for garnish; set aside.

Thoroughly squeeze the juice of the lemon halve into the skillet to deglaze. Reduce heat to medium.

Using a hand-held blender, process soaked Sourdough Bread and milk until smooth. Stir mixture into the skillet, until slightly thickened.

Then, stir in double cream and grate in the Cheddar. Give a good stir until the cheese has melted. Remove from the heat.

Finely chop Chives and Chervil, and stir into the skillet. 

Spoon mixture into each prepared bowl. Grate a little Parmesan on top of each. Place in the middle of the hot oven, and bake, at 200°C/395°F, 10 to 15 minutes, until golden brown on top.

Serve Chupe de Camarones hot, topped with reserved prawns.

Chile's first ever World Cup try, 10th September 2023, Toulouse, France

[najia-cooks]

[ID: A close-up of a burger topped with spinach, tomato, and onion. End ID.]

Black bean burgers

Black beans and lentils are cooked with aromatics and herbs and roasted along with carrots and onions to create a deeply savory base for these vegan burgers. Paprika, cumin, coriander, ajwain, and sumac provide earthy, smoky, tangy, and floral notes to round out the umami base of the roasted onion. Chickpea flour provides much more flavor and holding power than wheat flour—the bonus is that these burgers are also gluten-free!

Recipe under the cut.

Patreon | Tip jar

Ingredients:

For the beans and lentils:

150g (generous 3/4 cup) dried black beans, soaked in cool water overnight

130g (2/3) dried brown lentils (345g cooked) (or substitute more black beans)

1 yellow onion, halved

4 cloves garlic, peeled and crushed

2 California bay leaves

4 sprigs thyme (optional)

For the roast:

2 medium carrots, peeled and chopped

1 large yellow onion, chopped

4 cloves garlic, peeled and crushed

1 red chili pepper, halved

1/4 cup chickpea flour (besan)

1/4 cup ground flaxseed

2 tsp cumin seeds, or ground cumin

2 tsp coriander seeds, or ground coriander

1 tsp ground sweet paprika

1 tsp ground smoked paprika

1 tsp black peppercorns

1/2 tsp carom (ajwain) or fennel seeds

1/2 tsp dried sumac berries, or ground sumac

1/2 tsp ground cayenne pepper (optional)

1 3/4 tsp salt, or to taste

small bouquet parsley, stems removed

Instructions:

1. Soak the black beans. Rinse and pick over black beans for stones or other debris, then place them in a large bowl with enough cool water to cover by several inches and leave them overnight.

2. Cook beans and lentils. In two separate pots, place soaked black beans and lentils with enough water to cover. Add a half yellow onion, two crushed garlic cloves, a bay leaf, and 2 sprigs of thyme to each pot and simmer, covered, until tender. The black beans will take 1-2 hours and the lentils around 40 minutes. Drain and set aside, removing the onion, garlic, and bay leaf.

3. Make the spice blend. If using whole spices, toast coriander seeds, sumac berries, and black peppercorns in a dry skillet over medium heat for a couple minutes, agitating occasionally, until fragrant and a shade darker; set aside. Toast cumin and ajwain or fennel for a minute or so until fragrant; set aside and remove skillet from heat. Toast ground spices in the skillet, agitating constantly, for 30 seconds. Grind spices using a mortar and pestle or spice grinder, and filter them through a fine mesh sieve.

4. Optional: roast the vegetables. Drizzle beans, lentils, carrots, onion, garlic, and chili pepper in 3 Tbsp extra virgin olive oil and about half of the spice blend; toss to combine. Roast in a large baking sheet at 400 °F (205 °C) for 10–20 minutes. I like to roast half the onion and garlic and leave the other half raw, to get a mixture of deep, roasted and fresh, punchy flavors from the aromatics. You can roast all of it if you dislike the taste of raw onion or garlic, though it doesn't end up being very strong once the burgers are fried.

5. Make the burgers. Mix all ingredients (including the remaining half of the spice mix) in a food processor until they form a single rough but cohesive ball. Taste and adjust spices. Refrigerate the mixture for about 10 minutes to make forming the burgers easier. Take handfuls of the mixture and form into your desired size and shape (I like mine about 3/4 of an inch thick, but I've also tested this recipe with very thin patties designed for layering in a single sandwich).

6. Cook the burgers. Heat 1 Tbsp extra virgin olive oil in a skillet on medium for several minutes. Lower heat to medium-low and cook burgers in a single layer for 4–6 minutes each side, until deep brown and crisp on the outside. Press down on the burgers with the flat of a spatula to encourage even frying.

You may also bake the burgers at 375°F (190 °C) until cooked through, about 10 minutes each side.

Serve warm with buns, lettuce, sliced onion and tomato, cheese, jam, or other condiments.

[salanaii]

Bibimbap

비빔밥

Rice mixed with vegetables, meat, an egg, and chili pepper paste

Today’s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It’s made of a bowl of rice, sautéed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회).

Bibim (비빔) translates as “mixed,” and bap (밥) means “cooked rice,” so bibimbap literally means “mixed rice.” Before eating it you’re supposed to mix everything all together.

There are many variations on this dish, from simple to elaborate, and this recipe I’m showing you today is for one you could consider “classic” bibimbap. If you ordered bibimbap in a Korean restaurant, you would probably get something like this dish, with regional variations. I’m also going to show you bibimbap prepared and served in a heated stone or earthenware bowl called dolsot-bibimbap (돌솥비빔밥). “Dolsot” means “stone pot” in Korean, and this version is well-known for the way the bowl makes a layer of crispy, crackling rice on the bottom of the bibimbap.

Even though we mix up bibimbap before we eat it, each ingredient needs to be prepared with care and individuality, bringing out their unique flavors, textures and colors so they come together beautifully in the bowl and deliciously in your mouth. The different ingredients aren’t random, they’re chosen because they balance, harmonize, and offset each other.

This recipe isn’t quick and easy, it takes some time to make. But if you’re really in a rush you can make a great bibimbap with the soybean sprouts, spinach, and carrot (or red bell pepper, or both), and gochujang, toasted sesame oil, and an egg— those items are unskippable!

I’m going to share some more bibimbap recipes on my website in the future, and you’ll see how many different variations there are. This version is a little different than the version in my cookbook, because I make a quick and simple soup with the bean sprouts. When I started my YouTube channel, bibimbap was one of the first recipes I made, because it’s such an essential dish in Korean cuisine. So I’m happy to remake the video now in HD with much better editing and instruction. I’ve been building up to this video by remaking videos for the ingredients, too. I remade yukhoe, and sigeumchi-namul, and my yukagaejang video has a lot of detail about preparing the mountain vegetable fernbrake.

So if you’ve been following my videos, you’re now ready to be a bibimbap master! Ready? Let’s start!

Ingredients (serves 4)

5 cups cooked short-grain rice

12 ounces soy bean sprouts, washed and drained

8 ounces of spinach blanched and washed with the excess water squeezed out by hand

1 large carrot

1 large red bell pepper

1 large zucchini

1 English cucumber

3 to 4 green onions, chopped

½ pound fresh lean cut of beef (fillet mignon, flank steak)

4 ounces fernbrake (gosari), fresh or soaked from ½ ounce dried gosari (details below)

1 ounce dried bellflower roots (doraji), soaked in cold water for 18 to 24 hours.

4 eggs

kosher salt

vegetable oil

toasted sesame oil

toasted sesame seeds

garlic

soy sauce

honey (or sugar)

Korean hot pepper paste (gochujang)

How to prepare dried fernbrake (gosari) for use

If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake you’ll need to get it ready to eat. It’s fast if you have a pressure cooker, but if you don’t it will take some time.

With a pressure cooker:

Wash ½ ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes.

Drain and rinse in cold water a couple of times.

Drain. It should make 4 ounces.

In a pot on the stove:

In a large saucepan add ½ ounce of dried gosari to 7 cups of water. Bring to a boil over medium-high heat and boil for 30 minutes. Cover and let stand until cool, about 2 to 3 hours.

Rinse the fernbrake a couple of times, drain and put in a bowl. Cover with fresh cold water and let soak for at least 8 hours or overnight in a cool place, changing the water 2 or 3 times during the soaking.

Taste the gosari: It should be soft. If it’s tough, boil it again in a fresh pot of water for about 20 minutes and then let it sit, covered, until soft.

Drain. It should make 4 ounces.

Make rice

If you have a usual method for making rice or have a rice cooker, go ahead and make 5 cups of rice like you usually do. But here’s how I do it on a pot on the stove. 2 cups of dried rice makes about 5 cups of cooked rice.

Rinse 2 cups of rice in cold water and scrub the wet rice with your hand. Rinse and drain until the drained water is pretty clear.

Put the rice in a heavy-bottomed pot. Add 2 cups of water, cover, and soak for 30 minutes.

Cook over medium high heat for 7 to 8 minutes until the surface is covered with abundant bubbles that are spluttering noisily and look like they’re about to overflow the pot. Turn the rice over a few times with a spoon and cover the pot again.

Turn the heat to very low and simmer for another 10 minutes until the rice is fully cooked and fluffy. Remove from the heat.

Fluff the rice with a spoon to release excess steam. Let the rice stand, covered, at room temperature to keep it warm.

Prepare and cook the ingredients for bibimbap

I like to get a big platter and then put each vegetable on it as they’re ready. I think it looks really pretty, but you don’t have to do this. When all vegetables are prepared and ready to use, the platter looks pretty delicious!

Soybean sprouts:

Put the soy bean sprouts in a pot and add 4 cups water and 2 or 3 teaspoons salt. Cover and cook for 20 minutes over medium high heat. Take out the sprouts with tongs and put them into a bowl, leaving about ½ cup of sprouts in the pot with the water you used to boil them. This is the soup to serve with bibimbap later.

In a bowl, mix the sprouts by hand with ½ teaspoons salt, 1 teaspoon minced garlic, and 2 teaspoons toasted sesame oil. Put them on the large platter.

Spinach:

Cut up the blanched spinach a few times and put it in a bowl. Mix by hand with 1 teaspoon garlic, 1 teaspoon toasted sesame oil, ½ teaspoon kosher salt, and 1 teaspoon sesame seeds. Cover and put it next to the soy bean sprouts on the platter.

Other fresh vegetables:

Cut the carrot into matchsticks, put them in a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating.

Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl.

Cut the zucchini into matchsticks and mix with ½ teaspoon kosher salt.

Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon kosher salt.

Beef:

Cut the beef into matchsticks and put them in a bowl.

Mix with 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons toasted sesame oil, and 1 teaspoon sesame seeds with a spoon.

Cover and keep in the fridge until ready to use.

Mountain vegetables:

Cut the fernbrake (gosari) a few times into bite size pieces. Set aside.

Put the bellflower roots (doraji) in a large bowl. Add 1 or 2 tablespoons salt. Rub for a minute to wilt slightly and release some of the bitterness. Rinse them in cold water a couple of times and drain. If you find some roots are too thick, split them lengthwise. Set aside.

Let’s cook!

Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach. Clean the pan with wet paper towel or wash it.

Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber. Sauté with ½ teaspoon minced garlic and a few drops of toasted sesame oil for 30 seconds. Put it on the platter. Clean the pan.

Heat up the pan with a few drops of cooking oil. Add the red bell pepper and sprinkle a pinch of salt over top. Sauté for 30 seconds. Put it on the platter. Clean the pan.

Heat up the pan and squeeze out excess water from the zucchini. Add a few drops of cooking oil and sauté with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of toasted sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan.

Heat up the pan with a few drops of cooking oil. Add the bellflower roots and sauté for 2 to 3 minutes. Lower the heat to medium so as not to brown them. Add 1 teaspoon minced garlic and a drop of toasted sesame oil. Stir for another minute until a little softened. Put it on the platter. Clean the pan.

Heat up the pan. Add a few drops of cooking oil. Stir the gosari for 2 minutes until a little softened. Add ½  teaspoon of minced garlic, 2 teaspoons soy sauce, and 2 teaspoons sugar, and keep stirring for another minute. Put it on the platter.

Serve

Here are a couple of ways to serve: bibimbap in a regular, shallow bowl, and dolsot-bibimbap in a stone or earthenware bowl.

In a regular, shallow bowl

Reheat the soybean sprout soup.

Divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice.

Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Top with a raw egg yolk and gochujang. If you prefer your eggs and beef cooked, use a fried egg sunny side up and slightly pan-fry the beef before putting them on the top of rice.

Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.

Ladle the soup to a small bowl and sprinkle some chopped green onion over top.

Serve right away with more hot pepper paste on the side, and maybe kimchi too.

Dolsot-bibimbap in a hot earthenware bowl (ttukbaegi) or hot stone bowl (dolsot)

Reheat the soybean sprout soup.

Put a few drops of toasted sesame oil in the bottom of each of 4 earthenware bowls. They should be big enough to hold 4 to 6 cups each.

Divide the rice among the bowls. Arrange the vegetables and beef on the rice. Top each serving with a raw egg yolk and 1 tablespoon gochujang. If you prefer your eggs and beef cooked, use a fried egg sunny side up and slightly pan-fry the beef before putting them on the top of rice.

Set each pot on a burner. Heat over medium high heat until you hear a ticking, crackling sound coming from the rice.

Sprinkle the bibimbap with the sesame seeds, drizzle with sesame oil to taste.

Ladle the soup to a small bowl and sprinkle some chopped green onion over top.

Serve right away with more hot pepper paste on the side and maybe kimchi too.

Eat

Gently but firmly mix everything together in the bowl with your spoon. Try not to crush the more delicate ingredients.

Eat with your spoon.

Posted on Sunday, January 6th, 2008 at 11:14 pm. Last updated on September 18, 2022.

[smoothcurvesinteractive]

Dad's Thai Yellow Curry

A few magic ingredients make my yellow curry better than almost any you find anywhere. I've had thai curry on 3 different continents, including Bangkok thailand, and I've picked up some tricks. This curry recipes and techniques will create a yellow curry that will be as good or better than most restaurants.

Lime leaf. This south asian spice is very hard to find and often only found in good asian markets in port cities

Coconut CREAM. Cream. Cream. Cream. NOT COCNUT MILK. the coconut cream should be thick, almost the consistency of bree.

Fresh bamboo tips (often sold as parboiled) Bamboo shoots are juicy, and sweet, and do not have the fibers that most canned bamboo has. 

_FRESH_ Thai basil. Thai basil is sweet, has a _hint_ lif annus. The combo of the lime leaf and thai basil are what give thai curry that distinctive taste and seporates Thai curry from indian or other curries. 

Not so much an ingredient but brown peanuts in your oil. In a separate small pan toss a handful of peanuts and enough oil to cover them. adds a wonderful toasted nutty flavor.

Same with chili peppers, those red pinky finger length dried bright red chilis. Toss those into a small pan with a bit of oil and heat them until they start to turn dark. Don’t worry if a couple turn black. 

8oz coconut _cream_ (best I’ve found was at QFC. Do not get coconut cream intended for a bar… it is mostly sugar. Or, bigger boxed coconut cream from Hung Phat(your local well stocked asian market), OR coconut cream in a can from your local asian market) Coconut cream should be almost solid. (yeah this is such a big deal I can not tell you)

8oz lime water (slice a half a lime, put it in the water Microwave for 30 seconds)

Optional 8oz coconut milk

1 teaspoon to 2 tablespoons garlic (FRESH)

1 “thumb” fresh ginger pealed chopped (best technique is to use a potato peeler to make very thin slices) (yes this seems like a lot of giger)

Heaping teaspoon Mae Ploy brand curry paste

2 tablespoons sesame oil

2 tablespoons coconut oil

1 teaspoon of sesame oil

1 tablespoons chili oil or roasted chilis (pref roasted chilis)

½ cup roasted peanuts

2 tablespoons peanut oil (brown some peanuts and add canola oil)

2 Kaffir lime leaf (each "leaf" it's actually 2 leaves)(note: don't call it Kaffir anymore.. google it)

Star Annus (3 cloves) (keep whole!)

1 stalk of fresh thai basil (strip the leaves off the stalks should be about 8 leaves)

2 limes

Bamboo Shoots/Sprouts (Fresh from Hung Phat, canned otherwise, ideally “slivers” rather than planks or disks/medallions)

Optional: Pineapple

1/2 cup: Shredded carrot

1 sauce pot

One small pan

Optional: Roast some chilis then add some coconut oil to make chili oil and roasted chilis (for deep smoky flavor, and spice)

Optional: Roast some peanuts then add some canola oil to make roasted peanuts (for deep nutty flavor)

In small pan on high, add some chili or peanut oil warm it

Finely chop the kafire leaf and lightly saute it, this breaks the leaf down and allows the flavor to escape, 

Next add the peanuts, be careful peanuts go from uncooked to burnt in a second, 

As soon as the peanuts start to change color add the chopped ginger and garlic and

Add the star annus (yes without breaking the shells, it is easier to pick the big shells out later

NOTE: The following instructions are a little messed up and confusing, stay tuned for a rewrite, this should read something like, put the olis you just made into a big pot, put the may ploy curry paste in the oil and sautee the paste until it breaks up and starts to turn a awful looking dark brown, THEN add the coconut cream and all the other stuff, heat for a while until the cocnut cream liquifies and then add some coconut water

Turn this pan off, as it cools down the garlic and ginger and annis and oil should start to mix to make a very smoky pungent oil brew

While Star annis is very woody. and ya don't want bits of it in your curry, once you are all done making the oils put some annis and ginger in the little pan, on medium hi, after about a min add coconut cream and bring to boil, basically making Anniston and ginger tea. Turn the burner off and let that steep for a 3 to 4 min while the curry is breaking down. Then strain the Annis ginger tea into the curry

In the pot bring up to high, add the coconut oil,

When the coconut oil has melted, add the curry paste

Sautee the curry paste until it turns dark color and turns into curry oil.  The curry will go through a phase change (solid to liquid) this will be complete when the curry and oil start to bubble, and turn dark brown, almost looks burnt. It is hard to burn curry paste this way, but it is easy to under cook it. If the curry paste is under cooked the curry will have a “gritty” or “grainy” flavor and texture. The curry past has to completely break down into dark oily goo. Don’t worry if the yellow curry or red or green does not look yellow, red, or green. The color will come back when you add the coconut cream. 

When the curry paste has been broken down into oil,

Now add your sauteed lime leaf/garlic/ginger/chili, annus oil to that mix

Stir well, you should have a bit of curry oil at the bottom of your pot, and it should look like a an almost burnt, oily mess with ginger and garlic lumps. 

_now_ Add the coconut cream

Stir, and stir, you should start to see the color of the curry emerge in the coconut cream almost immediately. 

Squeeze a lime into that, 

Bring it up almost to boil, 

Add the bamboo shoots

stir

Add the optional pineapple

Stir

Optional, add some shredded carrot

Chop the lime rind into big chunks and throw the chunks into the soup

Again: The “Tricks” to making curry takest fantastic:

Coconut CREAM, (not coconut milk or coconut water)

Sautee the curry paste in oil FIRST

Kaffir lime leaves, sauteed, separately

Pan Roasted peanuts

Pan roasted chilis

Bamboo shoots IN the curry soup

Optional, double everything, and also add some coconut milk/coconut water, lemon grass