#Hot Soup Processor

[mugenfinder]

Heroic Dark

The main character is really anachronistic with everything going on.

[whifferdills]

stopped watching the game and made soup instead:

WHIFFERDILLS BUSTANUT SOUP

->cook this first

1x large butternut squash, split, seeded, and roasted face-down on a sheet pan til soft. parchment paper or silicon mat unless you love scrubbing pans. duration of time for temperature? 400? idk. time. half hour? depends on the squarsh. scoop the flesh out from the rind. there is no graceful way to do this, but a nice big spoon helps.

->this at the same time but it's in a pot, i didn't want to confuse you

2x spanish onion roughly chopped and sauteed down to not quite carmelized, along w a clove or three of minced garlic and a thumb of minced ginger. let the onion cook down a little before adding the garlic and ginger, it'll keep it from burning. if it starts drying out add a little water

little bit of salt. bay leaf, if you remember. other herbs? whatcha got. rosemary is nice sometimes. pull these out before the next step

->then everything in big bowl. add in:

1x pack silken tofu (problems with this? maybe coconut milk and a little less stock down the line. but i really love the sort of ascended 'shitty diner slop' texture silken tofu gives, and it adds a little extra protein)

2c ish vegetable stock

1x confident sploosh vinegar-y hot sauce OR dash of cayenne and some apple cider vinegar

1x sprinkle nutmeg, some black pepper. you can get kind of wacky here, have fun with it! pumpkin spice that shit!!

hand blender time. blitz to shit, salt to taste. i am King MSG so of course, add some here if you have it on hand. maybe more stock if it's too thick but remember: it is difficult to go backwards! add in increments. if you run out of stock, water is fine (try to find the line between 'perfect consistency but a little weak' and 'too thique but taste great')

if you don't have a stick blender, any type of food processor works, just go in batches

if you have no devices: grab a whisk or fork and feel the burn

but seriously a half-decent stick blender is pretty cheap and it WILL change your life

✨immersion blender✨ whatever

->also

i always add in some crunchy vegetables cooked just past raw, since creamy soup like this is so samey-samey. went w brussel sprouts tonight bc that's what's in my fridge but cauliflower works well here. chop to approximate mouth size, toss in oil and salt/pepper, put in Lazy Fuck Steamer Box (hotel pan covered with sheet pan, although any covered cooking vessel is the same). cook at temperature until done (15 minutes at 350? idk). this is the happy idiot way to cook vegetables, the results are average but BOY is it easy. i guess you could roast things instead if it's important to you

great with crusty bread obviously but it's nice sometimes to cook up some wild rice or etc and toss that in for your carb-on-carb action

serves a lot, get your tupperware out

[mychlapci]

Okay, slight angst in this one.

You know that whale that was swimming around who's call couldn't be heard by other whales, so it was all alone? Well, I was dreaming up a merformers au where there was this really old mer (because old, powerful merformers are ideal breeding partners) whose whole species was wiped out with a disease. They're really strong, so of course, it'd take a violent illness to wipe them out. The dialect they speak isn't really easy for other mers to understand, and the older they get, the larger the language gap gets, so they end up swimming around completely and utterly alone... until a mer who liked studying old languages came along. I can't decide between meg/op or rung/anyone for this one. Op would be a younger mer in this case, and Rung would be one of those terrifying deep sea creatures with freaky powers. Anyway, the mers get close, and the older mer's heat/rut comes along, and they decide this young mer is the best option. The younger decides this is SO hot because old+powerful paired with the fact that they'd be sire/carrying the next generation of a species that is completely gone... yeah, their processor is turned into horny soup. The older mer is slightly amused at how the younger is basically welded to them with how hard they're fragging and how close the younger is clinging to them. It definitely helps that this young mer is SO GOOD at this. They're gonna keep the spunky little thing, and the younger mer is ecstatic about it. There are now SO MANY of their pups around. A truly absurd amount. Maybe powerful species don't need more pups because they're more likely to survive, but the younger mer hails from a weaker one so they have an insane amount of eggs to even the odds. If the older mer is carrying they get so fat so quick and their only saving grace is how this makes them even more desirable, or the younger is carrying and the elders optics practically pop out of their helm when laying time comes around and it just doesn't stop (it turns them on though so they're fragging more eggs into their partner immediately after they recover enough).

If you ask the young mer, they're totally not at all smug about single handedly reviving an extinct species with how horny their were for their ancient wife, not at all.

oh this is good… Poor old mer, there is no one around who is capable of understanding their words, their calls, their mating dance, they are almost coming to peace with the fact that they might die alone and without a legacy, until a small little ambitious mer approaches them, speaking a slightly broken version of their language, and they want to breed the big old mer. Badly.

I love the image of a big, fat, old mer wading across the water while a small little energetic mer holds onto their waist and humps their slit like their life depends on it. There are going to be so many pups.

[cookingdramawithmrsbennet]

Cooking White Soup with Mrs.Bennet

Ingredients:

1 whole chicken or veal knuckle (about 3–4 lbs)

2 quarts water

1 cup blanched almonds

1 cup cream

4 egg yolks

2 slices of white bread (crusts removed)

1 onion, peeled and halved

2–3 cloves

1 bay leaf

A pinch of mace or nutmeg

Salt and pepper to taste

Before we get to the delightful business of today’s instructions, I must unburden myself of the most vexing news! Upon hearing of Mr. Darcy’s interference in my dear Jane’s happiness with Mr. Bingley, I am quite beside myself with indignation. Wicked, wicked man! He is, without a doubt, the most disagreeable man that ever was born. Why, he has no consideration for the feelings of others! To think he would come between such a perfect match, it is truly beyond endurance.

But let us set aside this dreadful business for the moment and turn our attention to something far more agreeable. Now, here is how you prepare…

Instructions:

Prepare the Stock: Place the chicken or veal in a large pot with the water, onion (studded with cloves), bay leaf, and a pinch of salt. Bring to a boil, then reduce to a simmer. Skim off any foam and cook gently for 2–3 hours until the meat is tender and the broth is flavorful.

Strain the Stock: Remove the meat and aromatics. Strain the broth through a fine sieve or muslin cloth to ensure it’s clear. Return the strained stock to the pot.

Prepare the Almond Paste: Grind the blanched almonds into a fine paste using a mortar and pestle or food processor. Add a little of the hot stock to thin it, then stir it back into the pot.

Thicken the Soup: Tear the bread into small pieces and soak it in a little hot stock. Once softened, mash or blend it into a smooth paste, then stir into the soup to thicken.

Enrich the Soup: In a bowl, whisk together the egg yolks and cream. Temper the mixture by slowly adding a ladle of hot stock while whisking, then stir it into the pot. Be careful not to let the soup boil, as this will curdle the eggs.

Season and Serve: Add a pinch of mace or nutmeg, then season to taste with salt and pepper. Warm gently, stirring until thickened. Serve immediately in bowls or cups for an authentic Regency touch.

Did You Know?

White Soup was a popular dish in 18th-century and early 19th-century England, especially among the upper class. Originating from French culinary traditions, it was made with veal or chicken stock, breadcrumbs or almonds, cream, and egg yolks, with a touch of spice like nutmeg or mace. Its pale, creamy appearance made it a symbol of elegance, often served at balls and formal events.

Famously mentioned in Jane Austen’s Pride and Prejudice, it highlights the sophistication of Regency society. Though it fell out of favor in the Victorian era, White Soup remains a hallmark of historical English cuisine.

[st-just]

What's your recipe for split-pea soup? I wish to make gruel.

On vacation so this a bit rough and by memory but-

Soak 2 cups of dried split peas overnight/during the day

Dice half a case of cheap bacon nice and fine, then fry until fairly crispy/all fat is rendered out and in the pan

Use that fat to saute 1-2 diced yellow onions (depending on size) until soft and translucent (add a bit of salt to start of process)

Add three finely chopped carrots and celery stalks, saute them for a few minutes as well

Drain and sift split peas, then add them, a couple bay leaves, som thyme, and 8 cups of chicken broth to the pot. Salt and pepper generously.

Bring to a fast boil, skim off the scum

Reduce to simmer, cover and cook for a couple hours. Check every so often and stir. Add broth as needed.

When the split peas are soft and break down, take off heat and transfer to a food processor in batches. Puree to desired gruel levels and return to pot.

Stir to recombine and return to heat.

Add a few handfulls of chopped frozen spinach. Cook until wilted and thoroughly combined.

Serve hot with bread.

[vegautistic]

I wanted to share our vegetable soup recipe because we made some last night and I’m still reeling from how good it was

Adjust proportions as needed or desired :)

Ours made enough for roughly 5 or 6 people, so definitely adjust as needed.

3 medium-large sweet potatoes (skin removed)

3 carrots (you don’t need to peel them)

4 tomatoes (skin on! Good nutrients.)

3 stalks of celery

1/2 an onion

3 red and/or yellow bell peppers (also skin on)

1 1/2 containers of vegetable stock, or whatever necessary for the desired consistency

As many cloves of garlic as your heart desires (I used 2 because I don’t really like garlic that much… 🧛🏾)

As much coconut milk as desired, or a different nondairy milk or cream. If you don’t want those, I’ve heard of people blending white beans to add creamy flavor, so you could try that.

Seasonings of choice

Chop produce into chunks, keeping them roughly the same size so they cook evenly.

Place them on a baking tray and lightly cover and toss them in oil. Or don’t, if you’re worried about too much oil (though, it may not brown as well).

Bake as 400°F until they’re fully cooked and browned on top.

Get a large pot and proceed to cook your garlic until nice and fragrant. An optional step we did this time, we cooked a little bit of green mango with the garlic.

After they’re cooked, add your cooked veggies to the pot with some of the vegetable stock and blend with an immersion blender until smooth, or desired consistency - if you don’t have an immersion blender, a blender or food processor might work. Although please be careful with blending hot food! Maybe wait until it cools.

Continue adding your veggie stock until it’s slightly thicker than desired - enough to add some of the milk/cream.

Season to taste - I added a little bit of seasoning salt, dried thyme, basil, and oregano, garlic & onion powder, pepper, and a little bit of curry powder (I definitely recommend the curry powder it was so so good)

Adjust seasonings and broth to taste, and when serving feel free to crack some black pepper on top. I served it with some fresh sourdough bread… enjoy :)

This recipe if very easy to change around, the only requirement is that everything is cooked through, so don’t worry too much about specifics.

[real-total-drama-takes]

Homemade Basil Pesto Recipe

Homemade basil pesto is a wonderfully versatile and tasty sauce/spread made from a handful of flavorful ingredients. It comes together in minutes and tastes worlds better than store-bought because it’s so fresh. (Just like with lemon curd, store-bought pesto is nothing like real, FRESHLY made pesto!)

The uses for pesto are virtually endless, and you can use it in recipes like pesto pizza and pesto shrimp. Or use it as pasta sauce, drizzle it over grilled chicken, eggs, or roasted vegetables, spread it on sandwiches or homemade bread, or even swirl into hummus or minestrone soup.

homemade basil pesto

Today’s homemade basil pesto recipe is my absolute favorite. It’s classic, simple, flavorful, and completely fresh. You’ll appreciate how easily it comes together and that it tastes infinitely better than store-bought versions. Homemade pesto can be a dip, sauce, or spread and pairs wonderfully with so many flavors. Bottom line? Pesto is an easy way to instantly elevate any savory dish.

Originating in Genoa, Italy, pesto was traditionally made by crushing the ingredients with a mortar and pestle. Now it’s typically done with the convenience of electric tools like a food processor or blender. You don’t need to cook it at all, unless you want to roast the garlic first.

This Homemade Basil Pesto Is:

Fresh and flavorful

Incredibly versatile

Ready in minutes

Made with just a few ingredients

Easy to customize with what you have on hand

Extra flavorful with roasted garlic

fresh basil

parmesan cheese, roasted garlic, pine nuts, olive oil, lemon, and basil on countertop.

Key Ingredients You Need & Why

Basil: Fresh basil leaves are the base of this pesto recipe. Rinse and pat dry before using.

Pine Nuts: Pine nuts add structure and a light nutty flavor to the pesto. If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds.

Parmesan Cheese: Fresh parmesan cheese adds a little saltiness and helps the pesto stick together. In place of parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.

Garlic: It goes without saying that garlic adds incredible flavor to homemade pesto. I urge you to try using roasted garlic because the flavor isn’t as harsh as raw garlic. (Here’s how to roast garlic.)

Olive Oil: Olive oil is the main liquid and helps create a creamy, rich consistency.

Lemon Juice: 1 teaspoon of fresh lemon juice brightens everything up and really helps the other flavors shine. Many recipes don’t call for it, but I highly recommend it.

Salt & Pepper: Both add flavor and you can add them to taste.

Make it your own: For a twist, try adding your favorite herbs like cilantro, mint, or parsley; your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes; or add a dash of your favorite hot sauce.

FAQ: What Can I Use Instead of Basil?

When fresh basil isn’t in season, it can be really pricey or even impossible to find. I like to use kale, spinach, or arugula in its place. You can find the kale variation I like to use in this pesto pasta salad recipe.

FAQ: What Can I Use Instead of Pine Nuts?

Pine nuts can be really expensive, not to mention hard to find! Walnuts, pistachios, and almonds are all great 1:1 substitutes and you can’t really detect a flavor difference in the finished pesto.

For nut-free pesto, try pumpkin seeds, hemp seeds, sunflower seeds, or cooked and cooled edamame.

pesto in food processor

Overview: How to Make Homemade Basil Pesto

Basil pesto comes together in a matter of minutes using a food processor or blender; just a few pulses and you’re done. The ingredients blend together rather easily, so if you don’t have a fancy food processor, don’t worry. It will still taste like pesto and it will still be good. (It’s hard to mess this up.)

Blend the basil, pine nuts, cheese, and garlic together in a food processor or blender. Add the olive oil and pulse/process to blend. Scrape down the sides of the blender bowl, then add the lemon juice, salt, and pepper. Pulse this mixture until everything is blended together and relatively smooth. Taste and add more seasoning and any extra herbs/spices if desired.

Can I double or triple the recipe? Yes, you can easily scale up this recipe if your food processor/blender has the room!

spoonful of homemade basil pesto coming out of a jar.

How to Use Homemade Pesto

If you need inspiration, here are MANY ways you can use this basil pesto:

Pesto Tortellini: Use as a sauce over cooked tortellini with parmesan cheese and fresh diced tomatoes.

Shrimp: Try my creamy pesto shrimp for dinner—it’s super quick!

Pizza: Use it in place of pizza sauce on pizza crust; here is my pesto pizza recipe.

Pesto Bruschetta: Bake slices of a fresh baguette in a 400°F (204°C) oven until golden. Top with pesto, parmesan cheese, and diced fresh tomatoes.

Stuffed Peppers: Use pesto in my sausage stuffed peppers recipe instead of the chicken broth. (Same amount—tastes fantastic.)

Focaccia: Skip the herbed olive oil topping on focaccia (step 8) and spread 1/2 cup of pesto all over the dough instead.

Star Bread: Use my star bread recipe and reduce the amount of sugar in the dough to 1 Tablespoon. Spread 1 heaping Tablespoon of pesto onto each of the 3 circles. (3 Tbsp. total.) Top each with a light layer of shredded cheese, herbs, and/or chopped pepperoni.

Pesto Sandwich: Spread pesto on toasted bread, and add your favorite cheese or meat, greens, and tomato.

Pesto Grilled Cheese: Brush 2 slices of thick-cut crusty bread (like artisan bread) with pesto, add provolone or cheddar cheese, butter the outside of the bread, and cook both sides on a griddle or skillet until golden brown.

Swirl in Soup: Swirl a few spoonfuls into a bowl of minestrone soup.

Hummus: Blend 2 Tablespoons of pesto with parmesan garlic hummus.

As a Dip: Use it as a dip for homemade bread, breadsticks, crackers, or pizza pull apart rolls.

As a Spread: Spread it on olive bread or seeded oat bread.

As a Topping: Drizzle over cooked meats, fish, eggs, chicken meatballs, or roasted vegetables.

slices of pesto pizza made with mozzarella cheese and fresh pesto on top.

creamy pesto shrimp

Pesto pizza & creamy pesto shrimp recipes.

FAQ: How Long Does Homemade Pesto Last?

You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

To prevent your pesto from browning in the fridge, pour a layer of olive oil on top before tightly covering or sealing the pesto.

You could also freeze the fresh pesto in small amounts, in a greased ice cube tray, and then thaw the amount you need for a recipe when you need it, so you don’t have as much leftover to store in the fridge.

spoonful of homemade basil pesto coming out of a jar.

Easy Homemade Pesto Recipe

★

★

★

★

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4.9 from 20 reviews

Author: Sally

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Yield: 1 cup

Description

This is how I make classic basil pesto at home. It’s incredibly simple and flavorful and uses only a handful of fresh ingredients.

Ingredients

2 cups (60g) fresh basil leaves*

1/3 cup (48g) pine nuts*

1/3 cup (25g) freshly grated or shredded parmesan cheese

3 small cloves garlic (roasted garlic or fresh)*

1/3 cup (80ml) olive oil

1 teaspoon fresh lemon juice

1/4 teaspoon salt

freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender. Scrape down the sides, then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt) if desired. I always add a pinch of pepper.

Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.

Notes

Storing & Freezing Instructions: You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week. To prevent browning, pour a layer of olive oil on top of the pesto before sealing. Freeze the pesto for up to 2–3 months. You can freeze it in greased ice cube trays and thaw small portions at a time. Let it thaw at room temperature or in the refrigerator.

Special Tools (affiliate links): Food Processor or Blender

Basil or Other Greens: Instead of basil, try other greens like spinach, kale, or arugula. No matter which greens you choose, rinse and pat dry before using.

Nuts: If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds. For a nut-free version, try cooked and cooled edamame, pumpkin seeds, hemp seeds, or sunflower seeds.

Parmesan Cheese: In place of fresh parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.

Garlic: If you don’t have fresh garlic cloves, use 3 teaspoons minced garlic from the jar.

Other Pesto Variations: Try adding your favorite herbs like cilantro, mint, or parsley. Add your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes. Or add a dash of your favorite hot sauce.

I’m only posting this because it actually sounds kind of good

[kyngsnake]

the viscerally sexual sci-fi movies remain viscerally sexual

[Alien: Romulus spoilers]

Suffice to say I really enjoyed Alien: Romulus. The film had me hooked within the first 10 minutes by introducing a new angle with androids and the way they’re perceived by their human counterparts. To me, regardless of the writer/direction’s intention, Andy is an allegory for the experience of an autistic person who is also a member of a marginalized community. I prefaced this with to me because I have long been obsessed with androids and always associate them with the experience of being on the spectrum.

I found it refreshing to see an autistic-coded android character who didn’t go the route of cold, calculating and robotic. I love Star Trek's Data as much as the next android enjoyer, but that trope often reads to me as perpetuating the idea that autistic people cannot grasp human emotions & depicts low empathy people as sub-human. Andy’s behavior (prior to the module upload anyway) struck me as warm and kind but with a lot of struggle to connect with people or behave the way others around him expect a "normal person" to behave. I do enjoy rep for low empathy folks, but this depiction of an autistic person* (imo, anyway*) felt closer to experiences I can relate to.

I also think the movie handled the autism allegory well in that even people who treated Andy well- that being Rain- infantilize him. It’s only when Andy is more than capable that people stop speaking to him like a child— but at that point, they begin alienating him in a different way. Now Andy is intimidating and can't be trusted. I think that Rain loves him, and I think she means well, but I think that's also true of a lot of people with autistic adults in their lives who they treat like children. It's not often done with malicious intent, but it still happens.

I myself am still trying to come to a full conclusion on how I felt about Andy’s whole arc. I can say that it was the most impactful part of the movie for me. Loved that the whole thing ended on a hopeful note. The green light on his central processor chip almost had me in tears in the theater.

& with that, the end of Romulus was the kicker for me that cemented as my second favorite Alien movie. Visceral, intense horror and fighting for survival, insurmountable odds and claustrophobia-- but by the skin of your fucking teeth, you make it through.

Oh, and the xenomorph parts were great too.

But genuinely, I’m still sitting on how I felt about all of the birth and sexual violence and frequently yonic imagery. I have a lot of thoughts about it but right now it’s all soup. I liked it. I like abstract and visceral eroticism. And deeply unsettling but well-placed allegories for trauma. The way facehuggers keep you breathing remains for whatever reason the most unsettling thing xenomorphs do. Idk what it is, the intense forced belly breathing just gives me the fuckin heebie jeebies.

I guess a lot of people didn't like the hybrid baby design? I thought it was great. Folks are so familiar with the xenomoprh's design at this point, they're more cool than they are scary. And hot depending on who you ask. But the hybrid? The way they fell into a weird uncanny valley with the humanoid face and the splitting humanoid tongue, the ghostly pale skin... I thought it was a smart direction to go for making xenomorphs freaky again.

[bitchwhoyoukiddin]

Roasted tomato basil soup

I can't actually find the original recipe I fever-dreamed and then adapted for this, so here's what I did.

Note, I made this and specify yellow and orange tomatoes because a.) that's what my mom handed me and b.) yellow and orange tomatoes have less acid, which is a big deal to me because otherwise, they burn my mouth without being hot. This soup is a better option for people who might have mild acid issues but still want tomato soup!

I made this soup for under $5 as tomatoes are In Season where I am and therefore handed to me or stupid cheap at produce markets. Though, I did have the butter, broth, and wine on-hand so ymmv.

Also, this is super easy to make vegan!

Ingredients:

9 small tomatoes (yellow and orange because acid) 2 US supermarket sized yellow sweet onions 7 peeled garlic cloves 3 TBSP olive oil separated 2 TBSP butter (optional but sub in equivalent olive oil if vegan) ~2 TBSP kosher salt separated 2 cups vegetable broth of choice (I use Better than Bullion) Black pepper to taste ~1/2 tsp sugar tomatoacid-dependent ~3 TBSP wine of choice (you can also use water or more broth) ~2 TBSP of fresh basil, minced Spray-oil or extra olive oil to grease your roasting pan.

Directions:

Preheat your oven to 400F.

Grease a casserole dish or a cookie sheet w/a lip or a roasting pan.

Rough chop the tomatoes in half. Peel your garlic and put in a gigantic bowl with enough room for you handle all the bits.

Drizzle ~1 TBSP of olive oil and ~1 TBSP of kosher salt on the tomatoes and garlic. Toss to coat.

Spread on the prepped pan and roast for ~35-40 minutes. I like my tomatoes w/a bit of char.

Slice the onions thinly because guess what? We're caramelizing onions for this!

Set a pot big enough to hold everything when the recipe is done on the stove. Add in 2 TBSP olive oil and 2 TBSP butter and heat over medium low.

Once the butter and oil mix and are a little foamy, add in the onions. Toss until covered and sprinkle with a hefty pinch of salt.

Call a friend or lover because congrats, you aren't moving away from that stove for at least an hour.

Stir occasionally. If the onions start to get char-y, reduce heat and pour in a little wine/water/broth. Otherwise in the last ~10 minutes add the liquid bit-by-bit, keeping an eye to make sure it evaporates into the cooked-down onions.

Tomato/garlic pan will finish before the onions are done. Pull them from the oven and put them in a separate dish to cool. Make sure to keep all the juices.

Once the onions are caramelized/jammy, take them off the heat and add in the tomato/garlic mess and 1/2cup of the vegetable broth. Preferably everything is cool enough to handle with your hands. If not, let it sit for ~10 minutes until it is.

Use an immersion blender or a regular blender or a food processor (whatever you have) to blend everything together. Add in the remaining broth as-needed until all of it is incorporated.

Return the pot to low-heat and allow the soup to simmer. Add in the sugar and black pepper. Add more salt (to taste) if the flavor isn't ~popping~ or the soup seems not very bright. Allow soup to simmer for 15-30 minutes, depending on how thick you want it. (Simmering reduces the soup by letting off steam. Simmer longer = thicker.)

Mince the basil.

Once the soup is the thickness you want, turn off the heat. Add to serving bowls, or containers for storage. Mix in a pinch of fresh, sliced/minced basil just before serving. Heat can overpower/overwhelm fresh basil, so add it last minute!

[the-lost-kemetic]

Winter Solstice Recipes

With the winter solstice fast approaching, I thought I would share some of my favorite recipes to make! Some of them were originally found on websites, but I changed them up to suit my own needs just a bit!

Quick note before we begin: this will most likely be my last post until the New Year, as I will be with family for the most part. I will still reblog and like content, but there will be no original content from me. Thank you for your understanding!

Warm Winter Soup

Ingredients

2 tablespoons of butter or margarine

2 onions, chopped

2 carrots, shredded

1 tomato, diced

2 potatoes, peeled and cubed

3 cups of chicken broth (any broth works)

1 teaspoon of salt and pepper (or to taste)

1 tablespoon of dried parsley

1/2 tablespoon of dried thyme

1/2 tablespoon of dried rosemary

Juice if 1 orange or 1/2 cup of orange juice

2 cups of milk

1 bay leaf

Steps

In a large pot over medium heat, melt the butter or margarine and sauté the onions for 5-10 minutes.

Add the carrots, potatoes, broth, tomatoes, salt, and pepper. Stir well.

Add the orange juice, parsley, thyme, rosemary, and bay leaf.

Reduce heat to low and simmer for 30 minutes, stirring occasionally.

Remove the bay leaf.

Purée the soup in a blender or food processor. Alternatively, use a hand blender.

Stir in the milk, mixing well, and season with salt and pepper to taste.

Yuletide Cider

Ingredients

1 gallon apple cider

2 cups lemon juice

½ cup honey

½ cup sugar

2 oranges

1 apple, peeled and diced (honey crisp is recommended, but any is useful!)

2 tablespoons ginger or to tastes

2 tablespoons nutmeg or to taste

2 teaspoons chamomile or to taste

2 cinnamon sticks (optional!)

Steps

Pour in apple cider, lemon juice, honey, and sugar in a large pot on medium heat, while mixing carefully. Stir until the honey and sugar dissolve.

Cut the oranges into slices and put them in the pot.

Add the diced apple.

Add the ginger, nutmeg, and chamomile.

Allow to simmer for about 2-4 hours.

Pour into a cup and add the cinnamon sticks.

Orange Chamomile Pound Cake

Ingredients

1½ cup unsalted butter

6 chamomile tea bags OR 1½ cup of chamomile

8oz cream cheese

2½ cups sugar

1½ teaspoons finely grated orange zest

¼ cup honey

6 large eggs

2 tablespoons freshly squeezed orange juice

2 teaspoons vanilla extract

2 teaspoons salt

3 cups cake flower

For the glaze

3oz hot water

1 chamomile tea bag or ¼ cup of chamomile

1¼ cup of confectioner sugar

Pinch of salt

½ tablespoon honey

½ tablespoon freshly squeezed citrus juice (lemon, orange, lime, etc.)

¼ teaspoon vanilla extract

Steps

Place in a heavy bottomed sauce pan over medium heat. Gently melt the butter, and then add the chamomile. Cover with lid, remove from the heat, and let steep for 30 minutes.

Remove lid and set pot over medium heat to gently melt any hardened butter. Once melted, cover with the lid again, remove from the heat, and let steep for another 30 minutes. Squeeze out as much liquid from the tea as possible.

Transfer to an airtight container and let chill in the fridge until solid. Preferably overnight.

Preheat oven to 325°F. Butter and flour a 16 cup angel food cake pan. Tap out any excess flour and set aside.

In the bowl of a standard mixer, beat together butter, cream, sugar, honey, and orange zest at medium speed until light and fluffy. Ensure the mixing is thorough!

Add in eggs one at a time, ensuring each egg is thoroughly incorporated before adding the next. Add orange juice, vanilla extract, and salt. Mix until well blended.

Using a sturdy spatula, fold in cake flour until just combined.

Pour batter into the angel food cake pan. Smooth and level the top over.

Bake for 80-90 minutes, rotating midway through baking, until a toothpick or knife inserted in the middle comes out clean and the top of the cake is golden brown. Allow the cake to cool in the pan for 10-15 minutes.

For the glaze:

Steep chamomile in freshly boiled hot water for 8 minutes. Strain out tea, squeezing as much liquid as possible.

In medium bowl, combine all the glaze ingredients (powdered sugar, salt, honey, citrus juice, vanilla extract, and tea). Stir until smooth. If it ends up being too thick, add more chamomile tea.

Drizzle glaze over cooled pound cake as desired.

Happy Yule everyone!

[mugenfinder]

DarkSummoner 1 Not the kind of game I was expecting when I started this. It's from a yearly japanese game contest where they use the HSP (Hot Soup Processor) Engine.

[najia-cooks]

[ID: a small bowl filled with toasted sesame seeds and diced kombu. end ID]

Vegetarian furikake / 振り掛け (Japanese seasoning)

Furikake is a Japanese dry condiment which may be added to rice, used as a filling for onigiri (rice balls), used in pickling, or used as a topping to rice dishes such as chazuke (ちゃづけ). You might also try it for a sweet, savory, or spicy kick on noodle dishes and salads (such as my Japanese-style carrot salad), in soups, or on popcorn.

Minimal recipes for furikake may include sesame seeds, chopped seaweed, bonito flakes, salt, and sugar. This recipe also includes soy sauce and shichimi (Japanese 7-spice) for added umami and spice; you could play around with ingredients and proportions to get something you like, or make it a little differently each time!

Recipe under the cut.

Patreon | Tip jar

Ingredients:

For the furikake:

1oz used kombu (left over from making dashi), thawed if frozen

1 sheet Japanese dried laver / nori (海苔)

2 Tbsp ground dried shiitake mushrooms

1 1/2 Tbsp white sesame seeds

1/2 Tbsp black sesame seeds

1 Tbsp Japanese soy sauce, such as Kikkoman's

1/2 tsp kosher salt

2 tsp vegetarian granulated sugar

2 tsp Japanese 7-spice (七 味 唐辛子 / shichimi togarashi); optional

Pinch MSG (optional)

You will need reconstituted, not dried, kombu for this recipe. To reconstitute dashi, follow the instructions to make cold-brew (水出し / mizudashi) or hot-brew dashi (煮出し / nidashi) in my teriyaki udon soup recipe; the dashi can then be used to make Japanese soups and dipping sauces. I like to use a couple tablespoons in a cornstarch slurry with soy sauce, mirin, and rice vinegar to coat fried tofu, to which it adds a delicate, umami, vegetal taste.

Dried shiitake mushrooms can be found in an Asian grocery store. They may be reconstituted to make shiitake dashi, then used in stir-fries and simmered dishes. They may also be ground and used to add savor and umami to any dish. Here, they are used as a substitute for the katsuobushi (bonito flakes) in okaka / おかか (bonito flakes flavored with soy sauce), a common ingredient in furikake.

Instructions:

1. Dice reconstituted / thawed kombu into small pieces and set aside. Cut nori into a fine dice by folding and cutting with kitchen scissors. Coarsely grind dried shiitake mushrooms in a spice mill or food processor.

2. In a small, dry pot over medium heat, toast white and black sesame seeds until they are fragrant and a shade darker. Remove from pot.

3. Add kombu and ground shiitake mushroom and toast, stirring frequently, for several minutes until the surface of the kombu is dry.

4. Add soy sauce, salt, and sugar. Simmer until dried, stirring and scraping the bottom of the pot more frequently as the furikake dries out.

5. Stir in nori, sesame seeds, shichimi, and MSG. Taste and adjust salt, sugar, and spice.

Theoretically, dry furikake may be stored in a cool, dry place such as a pantry. If you're not confident that your furikake is completely dry, you can store it in the fridge. It should keep for several months.

[forkfulofflavor]

Butternut Squash Soup Ingredients: 2 tablespoons olive oil 3 pounds butternut squash, peeled and chopped (seeds removed) 1 large onion, chopped (white or yellow) 1 large bell pepper, chopped (use jalapeño or hotter for a spicy version) 1 stalk celery, chopped 5 cloves garlic, chopped 2 tablespoons paprika (hot paprika preferred) 1 tablespoon fresh thyme 1 tablespoon fresh rosemary 1 teaspoon cayenne pepper 1 teaspoon cumin Salt and pepper, to taste 4 cups chicken stock (use vegetable stock for a vegetarian version; up to 6 cups for a thinner soup) For Garnish: Toasted pepitas (optional), red chili flakes, fresh chopped parsley Directions: In a large pot or Dutch oven, heat olive oil over medium heat. Add butternut squash, onion, bell pepper, and celery. Sprinkle with a pinch of salt and cook for 10-12 minutes, stirring occasionally, until vegetables start to soften and lightly caramelize. Add garlic, paprika, thyme, rosemary, cayenne pepper, and cumin. Stir well and cook for 2 more minutes to release the spices' flavors. Pour in the chicken (or vegetable) stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until all the vegetables are tender. Use an immersion blender to purée the soup until smooth, or transfer the soup to a blender or food processor in batches, then return to the pot. Taste and adjust salt, seasonings, and add more stock or water if a thinner consistency is desired. Simmer for another 5 minutes to enhance the flavors. Garnish with toasted pepitas, red chili flakes, and fresh parsley if desired. Serve warm and enjoy! Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Calories: 230 kcal | Servings: 6 This Butternut Squash Soup is an autumn classic that brings together the rich flavors of butternut squash, spicy paprika, and fresh herbs like rosemary and thyme. Blended to a creamy texture, this soup provides the ultimate cozy comfort for cooler days, with just a touch of heat from cayenne and jalapeños for those who enjoy a little extra kick. Not only is this soup delicious, but it’s also versatile. Perfect as a starter for a fall dinner party or as a comforting main dish, it’s easy to adjust the spice level and add garnishes like toasted pepitas or fresh parsley for added texture and color. This bowl of soup warms both the heart and soul, making it a must-have in your fall recipe collection.

[ronniefein]

Dairy-free Roasted Red Pepper Soup

Anyone who reads my posts knows that on New Year’s Eve we feast on hors d’oeuvre throughout the day — no real sit-down dinner. Dessert is later in the evening.

But my cousins sleep over for a couple of days and that means real meals too.

On one of the nights they are with us I usually serve either Rack of Lamb or Rib Roast — the dinner we used to eat on New Year’s Eve long ago before we decided on the nibble fest.

For starters? This soup. Light enough to precede a heavy meat meal and colorful enough for a celebration. Bonus: you can make this a few days ahead!

Follow me on Instagram @RonnieVFein

ROASTED RED PEPPER SOUP

4 sweet red, orange and/or yellow bell peppers

2 tablespoons olive oil

4 medium scallions, chopped

2 carrots, chopped

1 large clove garlic, chopped

2 tablespoons chopped fresh parsley plus more for garnish if desired

1 teaspoon chopped fresh thyme leaves

6 tablespoons raw white rice

5 cups vegetable stock

1-1/2 teaspoons salt or to taste

freshly ground black pepper

3/4 to 1 cup non-dairy milk, optional

Preheat the broiler. Place the peppers under the broiler, about 4-6" away from the heat. Broil for 2-3 minutes, until the skin has blistered. Turn the peppers and repeat this process until the entire surface is blistered and lightly charred. Remove the peppers and place them in a paper bag or wrap in aluminum foil. Let rest at least 10 minutes. Remove the peppers from the bag, peel off the skin and discard the stem and the seeds. Cut the peppers into pieces and set aside. 

Heat the olive oil in a large saucepan over medium heat. Add the scallions, carrots, garlic, parsley and thyme. Cook, stirring occasionally for 3-4 minutes or until the vegetables have softened slightly. Stir in the rice. Add the peppers and stock. Season to taste with salt and pepper. Bring the mixture to a boil, lower the heat and cook at a simmer for 25 minutes. Add non-dairy milk if desired. Puree in a food processor or blender. Serve hot or chilled.

Makes 6 servings

[ask-a-bot]

Didn't mean to upset ye, s'just when I'm sick, Ratch doesn't let me do anything but eat and sleep it off. When I got Covid, he wouldn't even let me talk for like 5 days. Bit of advice as someone who's had a lot of URIs in their time? Lots of water, hot liquid meals, keeping warm when you sleep, and yeah I guess the not talking kinda helps, even if writing everything is annoying *offers you a whiteboard*

My apologies. My reaction was... not polite. Unreasonable. Snf. What is a URI?

Want me to Google it?

I will ask Ratchet later. Snf. I am still learning all the terminology and my processors are sluggish anyway. I might already know it but I am not able to recall it. Cough, cough, coooouuuugh! Ugh... snf.

You... can we catch Covid?

Well... we don't catch human colds, but Ratchet calls our minor upper intake ailments "colds" so that humans can understand what's wrong. Maybe he's called one of our more dangerous things "Covid" for the same reason.

That does sound like the sort of thing he would do, yes. To be honest, we did the same sort of thing. We started using Earth terms because it was easier on Earth. I coined the phrase "Cybertronian Flu", amongst my medical staff. Such as they were. None of us were that good at medical stuff.

Snf.

You should have some coolant and oil. And I'll make you up a soup.

Thank you.

... I am not going to write everything down unless my vocaliser packs up.

Which it might. You're already very crackly. Isn't this how your vocaliser got permanently damaged last time? I believe Ratchet had to fit a new one...?

Grrr...