#Over medium-grained rice

[payetagouine]

Side Dish - Squash - Guinean Peanut Sauce with Butternut Squash

[couldtheycatchkira]

1,800 Follower Special!

Scenario:

2 Tbsp salted butter, divided 8 oz button mushrooms, sliced 1 onion, thinly sliced 1 lb sirloin steak, sliced thinly, against the grain 2 Tbsp unbleached all-purpose flour 1 c beef broth, (we prefer low sodium) ½ tsp ground mustard seed, or 1 Tbsp whole grain mustard 1 Tbsp tomato paste ½ c sour cream ½ tsp salt ¼ tsp ground black pepper

To Serve: Sauteed shoestring potatoes, mashed potatoes, rice, or cooked egg noodles

In a large skillet, heat 1 Tbsp of butter. Saute the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside. 

Add the remaining 1 Tbsp butter to the pan and heat until melted. Add the onions to the butter and saute for 1-2 minutes. 

Toss the beef chunks with the flour and add them to the saute pan. Cook until browned, 2-3 minutes.

Add the beef broth, mustard powder, and tomato paste to the saute pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any stuck bits.

Simmer the mixture over medium heat for 10-15 minutes, until the beef is cooked to your liking.

Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.

Taste the stroganoff and add the salt and pepper, to taste.

Serve the stroganoff along side of potatoes, rice, or noodles, of your choosing.

[kcrossvine-art]

hi birds of paradise and of prey! I sincerely hope your 2024 has been kind to you so far, and if it hasn't, I hope it starts being fucking nicer soon. We got eyes on it and are ready to take it out should it fail.

I'm coming to the end of my list here soon, so if anyone has ideas on what they'd like to see next, please do hit me up! Even if its just a piece of media with interesting food in it and not a specific dish you wanna see. My roommate got me a recipe book from that TikTok fantasy tavern guy, "recipes from the lucky gryphon"? So we could also take a shot at a few of those, although im not really familiar with his work. Regardless-

We will be making Stuffed Cabbage from Lord of the Rings Online today!

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

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to this Stuffed Cabbage?” YOU MIGHT ASKYou cant kinda put whatever you want for seasonings and even the meat filling. I used ground beef but pork and lamb are also stellar candidates.

Yellow onion

Garlic

2 eggs

Ground beef

Rice

A head of cabbage

Oregano

Thyme

Red pepper flakes

Cumin

Crushed tomato

Tomato sauce

AND, “what does this Stuffed Cabbage taste like?” YOU MIGHT ASKBa bawsa

Very, very filling wow

2 rolls filled me up for a meal and i made about 20-ish from one head of cabage

A bit plain tbh, the texture is great but I'd really double up on the seasonings

A blank canvas for you to impart your spice preferences onto

Reheating makes it taste almost identical to fresh

Would pair well with a hot sauce dip

could also go well with an artichoke dip

If you run out of room and need to layer the rolls, I'd try experimenting with pouring some of the crushed tomato and sauce inbetween the stacked rolls. Otherwise the ones at the bottom lack a lot of the tomato flavor. However it might make the bottoms on the rolls laying ontop soggy?

. Where rice called for, used long grain white rice

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

I've never blanched anything before. Theres not much western food that calls for it, meanwhile whenever my friend from malaysia shows a dish they ate, 9 times out of 10 the vegetables are blanched. Much easier process than the fancy name might suggest- boil water and dunk the thing in until its done. Whatever 'done' may be for the thing you are cooking.

Also for the ground beef (or whichever meat you use) you don't have to cook it beforehand, but in doing two tries at making these cabbage rolls i would recommend you at least season your meat before mixing it with everything else. The meat will cook to a safe temperature inside the cabbage rolls, i just prefer the taste and texture of it when cooked twice.

I give this recipe a meandering 7/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) I want to review more horrible recipes, truly i do, so that the rating scale isnt always a 6 and above, but whenever i try something horrible its like "why the fuck would i put all the effort into making and sharing a review of this thing i Do Not Want others to eat????" yknow?? Would people be interested in roasting horrible recipes? 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 yellow onion

6 cloves of garlic

2 eggs

2 lbs ground beef

1 1/2 cup cooked rice

1 large head of cabbage

28oz crushed tomato

14oz tomato sauce

Oregano

Thyme

Red pepper flakes

Cumin

Salt/pepper

Method:

Saute garlic and onion in butter over medium heat until onions are caramelized. When done, remove from heat and let cool.

Season the beef to your liking with cumin, red pepper, and salt. Very, very lightly cook the beef in the same pan used for the garlic and onions. Cook until it starts to brown, but dont let it darken. 

Beat eggs thoroughly with oregano, thyme, salt, and pepper.

Add all of the above ingredients together in a bowl with (cooked!) rice. Mix thoroughly then cover and let rest in the fridge.

Core and blanche your cabbage in boiling water, peeling them off as they become limp.

Once you've separated all the leaves, cut off any thick stems that would prevent the leaf from folding.

Put roughly 2 tablespoons of meat filling into each leaf. Fold the sides of the leaf inwards and roll it up. Place each cabbage roll seam-down into a casserole dish.

If they don't all fit in one layer, its more than okay to stack. Try not to stack more than 2 layers though.

Once you've used all the cabbage, take your can of tomatos and pour them over the rolls. Mix some oregano into the tomato sauce and pour that over the rolls as well.

Bake uncovered in the oven at 350 for about 2 hours. Dont worry if a bit of tomato on top looks burnt.

IF REHEATING LEFTOVERS: Bake 10 cabbage rolls in the oven at 320 for about 40 minutes. Reduce time for less rolls.

[beautyandlifestyleblog86]

Chicken And Wild Rice With Roasted Vegetables

Ingredients:

For the rice:

* 1 cup wild rice

* 2 cups chicken broth

For the roasted vegetables:

* 1 large sweet potato, cubed

* 1 red bell pepper, cut into chunks

* 1 yellow squash, sliced

* 1 tablespoon olive oil

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

For the chicken:

* 2 boneless, skinless chicken breasts

* 1 tablespoon olive oil

* Your favorite chicken seasoning

Instructions:

* Combine wild rice and chicken broth in a medium saucepan.

* Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until liquid is absorbed.

* Fluff with a fork and set aside.

* Preheat oven to 400°F (200°C).

* Toss sweet potato, bell pepper, and yellow squash with olive oil, salt, and pepper on a baking sheet.

* Roast for 25-30 minutes, or until tender and slightly browned.

* Season chicken breasts with your favorite seasoning.

* Heat olive oil in a skillet over medium heat.

* Cook chicken breasts until cooked through, about 6-8 minutes per side.

* Divide wild rice among plates.

* Top with roasted vegetables and cooked chicken.

This meal offers a different grain and protein source while still incorporating the healthy fats and fiber from the roasted vegetables.

[hairupintheair]

Trolls Cookbook Text

Troll Slaw

Ingredients

-9 Trolls, shredded -2 pounds of green cabbage -1 Teaspoon Caraway seeds -3 cups of mayonnaise -2 tablespoons white vinegar -1 clove garlic, minced -1 teaspoon dijon mustard -2 carrots, grated (1 cup)

Directions

In a large bowl, toss Trolls with 1 tbsp salt. Cover with ice water, refrigerate for 1 hour. This will preserve their color.

Drain the chilled Trolls, then squeeze in a towel to absorb any excess moisture. While simple, this is the most important step. The dressing will coat much better to a dry Troll.

Return to the large bowl. Stir in carrots and toasted caraway seeds. Add dressing and stir well.

Filet of Troll

Ingredients

-1/2 lbs filet of Trolls, trimmed and tied -5 tablespoons unsalted butter -1 tbsp salt -1 tbsp pepper

Directions

Preheat the oven to 451 degrees F. Place the Trolls on a sheet pan and pat them down. Use your hands to spread the butter over them. If they laugh, don't be alarmed. Trolls are ticklish by nature. Sprinkle the sale and pepper, evenly.

Roast in the oven for exactly 24 minutes. Remove the trolls from the oven, cover them tightly with aluminum foil, and allow them to rest at room temperature for 20 minutes. Remove the strings and slice the filet of trolls thickly.

Beef Trollganoff

Directions

Slice trolls against the grain into 1 inch strips. Trolls may lose color when you begin slicing. This is normal.

Cook Trolls using same skillet until brown. Heat to boil; reduce heat. Cover and simmer for 15 minutes. Stir into Troll mixture. Serve over noodles. Enjoy!

Ingredients

-1 1/2 pounds Troll -8 ounces day-old mushrooms, sliced -2 medium onions, thinly sliced -1/4 cups margarine -1 1/2 cups Troll-flavored broth -1/4 teaspoon salt -1 teaspoon worcestershire sauce -1/2 cup all purpose flour -1 1/2 cups sour cream -3 cups cooked egg noodles

Spicy Tuna Troll

Ingredients -5 cups sushi rice -2 sheets dry seaweed -3 tbsp white sesame seeds -4 lbs sushi-grade Trolls -1 cup mayonnaise -1/4 tbsp of dry chili pepper

Directions

Chop trolls and mix with mayonnaise and chili-pepper. Put a sheet of seaweed on a mat. Spread a portion of rice on top of the sheet. Sprinkle sesame seeds on top of the sushi rice. Please a portion of troll mixture lengthwise on the rice. Roll the mat, pressing forward to shape the sushi into a cylinder. Firmly press the mat and remove it from the sushi.

Cut the rolls into bite size pieces. Enjoy!

Jellied Cassetroll

Ingredients

-1 box of gelatin mix -12-17 Trolls -16 oz of sour cream -8 oz whipped topping -2 cups boiling water

Directions

Dissolve gelatin mixture in boiling water for 2 minutes. Add Trolls, chopped. Blend mixture with a hand mixer until the Trolls and gelatin have adequately mixed. Place in the fridge for 2-3 hours or until the gelatin mixture sets half way.

Lightly fold in the sour cream and whipped topping. Pour the entire mixture into a mold of your choice. This is where you get creative! Troll Hair molds, Trollstice molds, a mold for every occasion!

Fruity Troll Roll

Directions

Mix all the ingredients except chocolate in a large bowl. Stir thoroughly and place on a foil covered tray. Refrigerate until needed.

Form into two logs, using greased hands. If Troll hair protrudes from log, don't worry. This is great for presentation and adds a bit of color to the dish!

Melt chocolate while logs chill. Once melted, pour over logs. You may notice a few shouts or screams when you begin pouring the chocolate. This lets you know the chocolate is the perfect temperature! Chill the logs in the fridge.

Slice with a serrated knife to serve.

[the-shrimp-that-fried-rice]

HOW do Peruvians get their rice so good? The rice at my favorite Peruvian restaurant is irresistible, what’s the secret?

The secret is that all peruvian rice is garlic rice.

Basically what u wanna do is you get a pot over a medium flame and put a little bit of oil in. Then you put in about 3 heaped teaspoons of minced garlic and sauté it lightly till its fragrant. Add a bit of salt whilst this is cooking, but only a pinch for now as it'll help it break down. Then you add your washed long grain rice to the pot and mix it with the oil and garlic. This lets the grains absorb a bit of the flavour before being properly cooked. Finally, you add the water. Usually most places use a 2:1 ratio for water : rice but my dad has always done around 1.5 : 1. It keeps the grains loose yet still fluffy.

Hope this recipe has helped :)

[byherbandcandle]

Kitchen Witch Recipe- Lemon Rice for Abundance

The mundane- This is a nice little side dish made with ingredients you might have on hand. The lemon is bright without overpowering the dish. Honestly, just a winner all around in my book.

The witchy- Rice shines as the key ingredient, so this dish is excellent for enhancing spells for abundance, especially with dill (great for money magic) in the mix! You also get some protective energies from the garlic and parsley which could be separate focuses entirely, or tie back into protection of your assets.

Makes 4 servings!

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 cup long grain rice

Juice and zest of 1 large lemon

2 1/2 cups vegetable broth

1/2 cup fresh parsley, chopped

1/2 cup fresh dill, chopped

Salt and pepper to taste

Directions

Heat the oil in a pan. Add onion and cook over medium heat until softened (about 3 minutes). Add garlic and cook another minute.

Stir in uncooked rice and toast 2-3 minutes, stirring often.

Stir in lemon juice and zest, then add vegetable broth.

Bring to a simmer. Lower heat and cover the pan with a lid. Cook about 20 minutes, until liquid is absorbed and rice is tender.

Turn off the heat and leave covered about 10 minutes.

Uncover and stir in parsley and dill. I like serving this with additional thin slices of lemon.

As always, if you want to add a little extra razzle dazzle to it, you can make a ritual of it. Focus your intention on each ingredient as you add it in. Light a green candle. Include stones associated with abundance on your kitchen altar if you have one. Anything that helps you feel more magical as you make this dish.

[heavenlybackside]

Sizzling Chinese Pepper Steak with Onions 🌶️🥩

Ingredients:

For the Steak Marinade:

1 lb flank steak, thinly sliced against the grain

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil

For the Stir-Fry:

2 tablespoons vegetable oil

1 large onion, thinly sliced

1 bell pepper, thinly sliced (any color)

1 green bell pepper, thinly sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

1/2 cup beef broth

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional, for extra heat)

Cooked white rice or steamed rice, for serving

Instructions:

Marinate the Steak:

In a medium bowl, combine the soy sauce, cornstarch, and vegetable oil. Add the thinly sliced flank steak and toss to coat. Let marinate for at least 15 minutes.

Prepare the Stir-Fry Sauce:

In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and black pepper. Set aside.

Cook the Steak:

Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated steak in a single layer. Cook for about 2-3 minutes, or until browned and cooked through. Remove the steak from the skillet and set aside.

Stir-Fry the Vegetables:

In the same skillet, add a bit more oil if needed. Add the sliced onions and bell peppers. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.

Add the minced garlic and ginger, and cook for another 30 seconds until fragrant.

Combine and Thicken:

Return the cooked steak to the skillet with the vegetables.

Pour in the prepared stir-fry sauce and stir to combine. Bring to a simmer.

Stir in the cornstarch slurry and cook for another 1-2 minutes, or until the sauce has thickened and coats the steak and vegetables.

Serve:

Serve the sizzling Chinese pepper steak with onions over cooked white rice or steamed rice.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4

This Sizzling Chinese Pepper Steak with Onions features tender steak and vibrant vegetables in a savory, slightly sweet sauce. Perfect for a quick and flavorful meal!

[forkfulofflavor]

Creamy Chicken and Rice Soup Ingredients: 1 1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces 1 tsp. kosher salt 1 tsp. Italian seasoning 1/4 tsp. mustard powder 1/4 tsp. paprika 1/4 tsp. chili flakes 3 Tbsp. unsalted butter 1 medium yellow onion, diced 3 large carrots, peeled and diced 3 stalks celery, diced 4 cloves garlic, minced 1 Tbsp. fresh thyme, chopped 1 Tbsp. fresh rosemary, chopped 1/4 cup all-purpose flour 6 cups chicken broth 1 cup half and half 1 Tbsp. soy sauce 1 Tbsp. hot sauce 1 cup long grain white rice, uncooked Salt and pepper, to taste Garnish: Parmesan cheese, black pepper, fresh parsley Directions: Season the chicken: In a medium bowl, toss the diced chicken pieces with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Set aside. Sauté the vegetables: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Season with salt and sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 30 seconds. Cook the chicken: Add the seasoned chicken pieces to the pot and cook until no longer pink. Stir in the fresh thyme and rosemary. Thicken the soup: Sprinkle the flour over the chicken and vegetables, stirring to coat evenly. Cook for 1-2 minutes. Add the liquids: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce. Stir well. Add in the uncooked rice, stir again, and bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer for 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot. Adjust the consistency: If the soup becomes too thick, add additional broth or water to reach your desired consistency, especially when reheating leftovers. Taste and serve: Adjust the seasoning with salt, pepper, and more hot sauce if desired. Ladle the soup into bowls and garnish with shaved Parmesan, freshly cracked black pepper, and fresh parsley. Enjoy! Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 400 kcal per serving | Servings: 6 servings This Creamy Chicken and Rice Soup is the perfect combination of rich, creamy comfort and hearty ingredients. Made with tender chicken thighs, fresh herbs like thyme and rosemary, and a flavorful broth thickened with rice, this soup is ideal for warming up on cold nights. The addition of garlic, soy sauce, and a hint of hot sauce brings a delicious depth of flavor, making each spoonful more satisfying than the last. Serve this soup with a garnish of freshly shaved Parmesan, cracked black pepper, and a sprinkle of parsley for a bright finish. Whether you're making it for a weeknight dinner or prepping meals for the week, this soup is sure to become a family favorite!

[burins]

@ceruleanvulpine yes of course! making a separate post because it's way too long for replies.

crispy skin salmon with miso honey ginger sauce! (originally from bon appetit but it's ours now)

this is one of the biggest bang for your buck meals you can make imo... it is a fantastic "oh shit people are coming over and I didn't plan" meal because it is delicious, very impressive to people who don't cook fish, and takes about 15 minutes (if you forgot to plan ahead enough to have put on a rice cooker, you can do stovetop rice in 20-25 minutes and be golden.)

Ingredients:

4 4-6” salmon filets with skin (or one filet per person who's eating)

2 tbsp white miso (but any miso works fine)

1 tbsp rice vinegar

1 tbsp neutral oil

1 tbsp honey

2” piece of grated ginger (about 2 tbsp)

1 tbsp water

Scallions and sesame seeds (optional)

Rice or some other grain for serving

Put your salmon filets skin-side down onto a cold cast iron pan. (You really do want cast iron for this; if you’re cooking in another type of pan, you’ll need to watch it much more closely to make sure the skin doesn’t stick and burn.) Turn the heat to medium and do not touch it for five minutes.

While the salmon is cooking, make your sauce by whisking all of the sauce ingredients together thoroughly to break up the miso pieces. I am normally a believer that dried spices will do you fine (although they won't taste quite as good) but this sauce really does need the acid of fresh ginger. We grate full roots of ginger all at once in the food processor and then keep it in the freezer to break a hunk off as needed.

At the 5-minute mark press lightly on the top of your salmon with a spatula. This releases some of those salmon fats that you’ll see leaking down the sides of the filet and makes sure the skin gets crispy without burning.

Leave your salmon alone for another five minutes, or until the salmon is cooked about 75% of the way up the side. (This is exactly as much time as it takes me to steam some broccoli in the microwave.)

When the salmon is 3/4 of the way cooked, turn the heat off. Flip the salmon over-- the skin should release from the pan when it’s ready and be relatively easy to flip-- and let it cook using the residual heat from the pan, until completely opaque on the side, about 1-3 minutes. If your salmon filets are a weird shape, or are really thick, you may want to turn them onto their sides at the very end here just to make sure everything gets cooked completely.

You're done! Spoon some of the sauce onto a plate and put the salmon, meat side down, on the plate so that nice crispy skin doesn’t immediately sog. Top with scallions and/or sesame seeds and serve with rice.

[daes0]

[M] Chapter 10: "I'm so lucky to know you."

Rafayel and all the ways he says he l̶̯̞̱̬̘̜̗̏͒̂̐̈͋̍̓ô̶̡͙̤̻̐̓͑̚͝v̴͕͖̙̦̩͚͓̠̌̄͂͒͜ȇ̵̪̆͐̒̈́͠s̶̬̬̼͆͛̚ you.

Pairing: {Rafayel x Reader}

Rating: {Explicit} {Sexual Content}

Word Count: {2.4k words, 17.2k for entire work}

liar liar lover

"You seem sad." Rafayel says the moment he sees you. "I didn't watch the news last night, did I miss something important?"

"Two people died last night," you say as you hand him a cup of coffee. "Even more art deaths."

"Who was it?" he asks.

"Forrest Attar and one of his bodyguards." You take a small sip. "Work's been going crazy. I finally got access over the arson case because of it."

"Arson?" he asks while taking his own sip. "The Francis case?"

"Yup, that one. I'm almost certain now that they're connected, but no one knows how to prevent it outside of asking anyone involved in the art industry to be careful. I hate this. I don't want to wait until the next time someone dies just for a chance to catch this murderer."

Rafayel nods. "I was actually visited by Xavier recently."

Your heart beats faster, fear. "I'm on this case, why did he visit you? I didn't know about this."

He puts one of his hands up. "Relax, relax, it's fine. You know Xavier, he's not really a traditional sort of hunter."

"What did he do?" you ask, your grip on your cup just a little too tight.

"He just asked me some questions. Basically confirming everything you did. Relax, it's not like I'm the main suspect."

"Yet," you correct, "Rafayel, if we're not careful, you might end up as the main suspect. You're already suspicious as it is."

"You mean if," he corrects in turn. "And I might be suspicious, but I know nothing will come of it."

"Not unless…" you trail off, your thoughts spiraling.

"Unless what?" he asks, taking another sip.

"Unless you're being framed. I mean, it's too early to tell, but everything so far has pointed at you."

Rafayel laughs, "Are you saying I'm a red herring? What if I'm the actual killer?"

You burst out in laughter. "Yeah, right, you idiot. Let's not make those types of jokes, okay? If I was working right now, I'd have to report it and you'd be even more suspicious!"

He waves his hands around, swatting at the air like he's swatting away the suspicion. "Fine, fine."

"So, why are you here?" you ask, deciding to change the conversation. "I mean, I appreciate you being here, but I still don't know what the hell you put in my fridge."

Rafayel smiles as he puts the coffee down. "Don't worry, you'll like it."

He takes you back to the kitchen, and you watch as he pulls out stacks and stacks of fresh seafood. He places them on the kitchen countertop. He then pulls something out of the cabinet.

You look at all the ingredients. Salmon, tuna, crab, avocado, cucumbers. From the cabinet, he pulls out medium-grain rice and nori seaweed.

"You're making me sushi?"

"I know it doesn't really go with coffee," he says, tilting his head to the cups abandoned in the living room, "But I thought it'd help distract you."

"But… why?" you can't help but ask. Your friendship with Rafayel had been borderline romantic, but this was the first time he did something that could only be described as something a boyfriend would do. Ignoring the sex, of course.

He shrugs, "I'm so lucky to know you, and I wanted to show my appreciation."

So you watch him as he makes sushi for you. First he prepares the rice, and you spend the time waiting talking about a little bit of everything. Once the rice is prepared, he places down a mat of nori seaweed, and splays out the rice over it.

"Do you want salmon or tuna?" Rafayel asks before grabbing either one of the fish.

"I want everything."

He chuckles, "Alright, I'll prepare two batches."

He takes out another mat of nori seaweed, splaying out the remaining rice over it. He cuts the fish into long pieces and places them down on top of the rice. He does the same with pieces of avocado and cucumbers.

"This is so domestic," you can't help but say at some point as you munch on a cucumber slice.

"I try," he says with a smile. "For you."

He rolls up the sushi and cuts it down into the perfect size, before popping one in his mouth before you're able to grab one.

"Hey!" you say while taking one for yourself.

"I made it, you're just paying a tax," he jokes.

You two enjoy your sushi dinner, and when it's time to head for bed you two head to the bathroom.

"I brought a toothbrush," Rafayel says, grabbing it from his satchel.

You elbow his side. "Cutie."

"A cutie who's prepared!"

You brush your teeth next to each other, and Rafayel leaves his toothbrush next to yours. Your eyes linger on them, the almost intertwined toothbrushes, the growing closeness between you and Rafayel. Just a few weeks ago, you thought that you and Rafayel could never grow closer. That you've reached that point in friendship where you know everything about each other, where everything is perfect.

Things are different now. You can't help the bit of anxiety pumping your heart faster, but you also can't help the excitement. You want to know more about Rafayel as a romantic partner. You want to know how he is as a boyfriend, as a lover, as a good fuck.

With that final thought, you reach the bed and climb on top of him.

"I didn't make you sushi just to get laid," he says quickly, almost as a defense, surprised to have you over him.

"Relax, I wanted to have sex with you regardless," you say with a smile. You boop his nose. "Cutie."

"I brought condoms just in case."

You raise an eyebrow. "So you were planning on it."

He stammers, stumbling over what words to say, before a cute pout forms on his lips. "You're teasing."

"Yup, and it's working."

Rafayel goes to grab his wallet.

"Actually, I wanted to try without it."

He's stunned, a blush quickly growing.

 "Without the condom," you take the wallet off his hand and place it back on the nightstand. "I'm on the pill."

"You got on the pill?" he means to say for me but he's too shy to make such a claim.

"I've been on the pill before we had sex, I always ask for a condom for the first time just in case. But now… I want to feel you."

Rafayel blushes even more. You can't help but feel his forming boner in between you.

He grabs your arm and flips you over before you realize it.

"Damn, you're a fast learner," you say as Rafayel takes off his shirt.

He helps you off your shirt, pulling a little too hard in his excitement. He shimmies your pants off, taking your underwear with it. Rafayel sits up, breath heavy, He unbuckles his pants before you put your hand over his.

"Fuck me like this," you say as your hand trails down until you're over his clothed boner.

He nods as he lowers his pants down a little, just enough to take out his dick. The air seems to make it throb. "Should I go down on you first?"

You shake your head. "I'm already wet."

Rafayel smirks. "Wet for me, baby?"

"For you," you say breathily. "Fuck me, please."

"With pleasure," he says as he lowers himself onto you.

His tip touches your pussy, gathering wetness across its head, reveling in the feeling. Slowly, he pushes past your lips, parting them until he's inside you.

You can't help but sigh at the feeling. It hadn't been that long since you two had sex for the first time, but your body seemed to crave Rafayel's. It seems Rafayel is having a similar experience, the mind-numbing pleasure causing him to close his eyes so he fully enjoy you. He savors the experience.

Rafayel opens his eyes and watches you carefully, smirking as his breath tickles your lips. Then he's kissing you as he delves forward. His length pierces further through you, so raw and distinct. You want to memorize the feeling of Rafayel inside of you, of his lips on yours.

He pulls his length back, and then slams back into you, his clothes jostling against you. He keeps going, fast against you, the sounds of sex echoing across the room. You moan against his kiss as he fucks into you.

His lips leave yours, and for a moment you miss it until his mouth is on your neck. He peppers you with kisses, soft and always so gentle, except he's drilling you down with his dick. You open up your legs further, accepting all he has to give, and he thrusts into you a little more rough to show his appreciation. The feeling of his pants would've been a bit uncomfortable, if it didn't add to the experience.

Then he slows down, and you're about to complain until he suddenly crashes back into you, a sudden moan escaping your lips. You hear something that vaguely sounds like a laugh, but you're too overwhelmed to notice it. Rafayel begins fucking you like an animal, a wild need to breed you.

"You feel so good," he whispers against your neck. "So good for me."

Rafayel smashes into you, forcing his dick deeper and deeper. It hurts a little, but it feels so damn good, so you grab at his back and whine as he fucks you good.

The collision between your bodies is absolutely lovely, and you realize then that your orgasm is fast approaching.

"Rafayel-" you try to warn, but he just fucks you harder, and your own moan drowns out your voice.

He says your name and it sounds so sweet.

You try to speak up again, to warn, but he screws himself into you impossibly further. He repeats your name, chanting it like a prayer.

"So good," he mumbles and it tickles your skin. "So fucking good."

You quiver against him as your orgasm approaches, and he whimpers against your neck.

Rafayel speeds up for the last time. He keeps going, again and again, and you hear him groan against you as you clench around his length.

You come, tightening around him, and Rafayel fucking moans at the feeling as you accidentally rake your nails across his back. He pumps you a few more times, shaking, before he comes inside of you. You feel his seed splash against your walls, his heat invading you, and it's almost enough to make you come again.

You feel so full, taking him in so good. He fucks you so good, you feel like he's sated your heat. So stuck in the moment, you wish to have him be yours forever, tied to you with an invisible string.

Rafayel does a few more pumps, feeling the end of his orgasm, and falls down on top of you. He pants against your chest, the exhaustion evident.

"That was fucking amazing," you can't help but curse.

"It was pretty damn good for me too," he says as he lifts his head up, a small smirk on his lips.

The sweat makes his hair cling to his face, and you can't help but kiss his forehead despite it. "You're lovely."

Rafayel starts to pull out, his member softening up, but the feeling of moving against his own come makes him falter.

"Do you want to go again?" you ask with a cheeky smile.

A smile spreads on his lips. "Fuck yeah."

You half-expected him to go faster this time, that the feeling of his own spilled seed would rouse him up, but he doesn't. He enjoys the feeling, that much is clear, but he makes love to you this time. Soft and gentle, adoring.

Rafayel has become much more confident since the first time you two had sex, and it makes for a more pleasurable experience. It doesn't feel like just sex, it feels like another way for him to communicate how much affection he holds for you. It was never just about pleasure, but it's never been more clear than now.

He slides into you in a gentle rhythm, feeling the flow of your mixed juices coat his length. You clench around him, clinging on his dick, and you two settle into love.

Rafayel kisses you, his hand coming up to caress your face and bring a lock of hair behind your ear. He pulls back only slightly. "You're beautiful," he whispers, and you can't help it when your heart beats a little faster.

You smile against his lips and kiss him again. For now, there is nothing but your bodies together, a pleasant back and forth, and you feel so loved.

"Take me, Rafayel," you whisper. "I'm yours."

He smiles and you feel it on your lips.

His smile hesitates, and then it falls.

He slows down until he stops.

"Rafayel?" you speak up. "Is something wrong?"

He buries his face in the crook of your neck. "What if I change?"

"Raf?"

He falls out of you, shifting to your side, his hands in his head. "What if I change?" he repeats. "What if you don't like who I become?"

You press a kiss to his cheek. "Then I'll just change with you."

"Think about it, _____. You're not thinking about it."

You take one hand off his face and trace a gentle circle on the back. "I am thinking about it. You're my best friend, Rafayel. I'm with you forever, so get used to it."

He lowers his other hand off his face and sees you. You look at him, at the shimmering tears clinging to his eyelashes.

"I love you," you say, and it makes his eyes widen. "No matter who you become, I'll still love you."

Rafayel hugs you.

Unbeknownst to you, he's still stuck in his thoughts. Change. He hasn't changed. The cruel part of him is there, has been there for a long time, enough for him to finally decide to kill. Will you still love him if you knew of all the blood on his hands? Of how long he's tried to avoid it before deteriorating to this desire?

Would you ask him to stop and try to wash it away? Or would you accept this part of him, his duty as an executioner, and help him go after all the sinners?

He doesn't know.

Rafayel hugs you tightly.

He doesn't want you to leave. He'd do anything to keep you.

END OF CHAPTER 10

[ourrecipebook]

Zucchini Stir Fry with Tofu

Serving: 4

Ingredients

1 block tofu (firm or extra firm)

Avocado oil spray (or other cooking spray/oil)

1 small shallot, thinly sliced

4 cloves garlic, minced

4 cups zucchini, chopped into 1/2-inch half moons (approx. 2 medium-large zucchini)

3 cups carrots, peeled + chopped (about 4 regular carrots)

1 large bell pepper, cored + chopped (I used red)

Salt + pepper, to taste

Optional garnish: chopped green onion, chopped parsley, toasted sesame seeds

For the sauce:

2 Tbsp toasted sesame oil

3 Tbsp tamari or soy sauce

1/2 tsp ground ginger (or 1 tsp freshly grated)

1 Tbsp rice vinegar

2 tsp cornstarch (or other thickening starch)

Directions

Prep Tofu: Drain tofu and wrap with a paper towel. Gently squeeze to remove excess liquid, then place under something heavy (like a couple cookbooks) while you prep the veggies and sauce.

Mix cornstarch with 2 teaspoons of water in a small ramekin, until a slurry forms. Then, make the sauce by whisking all sauce ingredients (including the cornstarch slurry) in a small bowl. Set aside.

Unwrap tofu from paper towel and cut into cubes of desired size.

Heat cooking spray in a large pan over medium-high heat. When pan is hot, add tofu and season with salt + pepper. Cook for 5 minutes, undisturbed. Then flip each piece and cook for an additional 5 minutes, finishing with a quick toss of the pan at the end. Remove and set tofu aside in a clean bowl.

In the same pan, cook shallots and garlic for a couple minutes until lightly browned and fragrant.

Then, add chopped zucchini, carrots, and bell peppers to the pan. Cook for 10-12 minutes, stirring occasionally. TIP: you can add additional cooking oil or spray as needed here. Do not salt veggies yet, to prevent zucchini from getting soggy!

Once veggies are mostly cooked, add tofu back in along with sauce. Toss together and cook for an additional 3 minutes. The sauce should thicken slightly and coat everything.

Serve stir fry on its own or over some cooked grains or noodles (see notes for ideas). Add garnish as desired and season with additional salt + pepper, if needed. Enjoy hot!

Notes

SERVE WITH: 

This recipe is a great source of veggies, protein, and healthy fats and can be enjoyed on its own if desired. That said, I love serving it over a starch to round out the meal! Some ideas: • brown or white rice (as I’ve done in these pictures) • other whole grains, like quinoa, millet, or farro • your favourite noodles (I love these brown rice ones!)

RECIPE MODIFICATIONS & SWAPS:

Feel free to play around with the veggies here and use any that you like. I think this would go well with ones like broccoli, mushrooms, snap peas, eggplants, spinach, etc. It’s a great way to use up what’s in the fridge!

Instead of tofu, you could serve this with another protein. It would taste good with tempeh, shrimp, chicken, or beef! Just note that cooking times will vary, but you just need to cook the protein first and then add it into the veggies at the end 🙂

Shallot can be swapped with diced onion.

Ginger can be ground or fresh.

Cornstarch can be swapped for another thickening starch or flour, like arrowroot powder.

I love chopped green onions and sesame seeds for garnish, but you can leave these out. If you have some parsley in the fridge, you can add that in here too!

If you follow a gluten-free diet, ensure that you use a certified gluten-free version of tamari, rice vinegar, and cornstarch.

LEFTOVERS: 

Leftovers of this recipe will keep for 3-5 days in an airtight container in the fridge. You can reheat them in the microwave or on the stovetop.

(Source)

[nycfoodieblog]

PEPPER STEAK RECIPE:

1 1/4 lb flank steak, thinly sliced against grain

1/2 cup red bell pepper, sliced

1/2 cup green bell pepper, sliced

1/2 onion sliced

2 cloves minced garlic

1 tsp minced ginger

1/4 cup soy sauce

1.5 tablespoons cornstarch

2 tablespoons sugar

Salt and pepper

Oil

Season flank steak with salt and pepper.

Make a sauce with soy, cornstarch & sugar.

Over medium high heat at 2 tbsp oil and cook peppers and onions approximately 4 minutes. Remove from pan.

Add in another tbsp oil and add flank steak, cooking until lightly browned, 4-5 minutes. Add in garlic and ginger, cooking until fragrant approximately 30 seconds to 1 minute.

Add peppers and onions back in and add in sauce. Cook until thickened.

SHRIMP FRIED RICE RECIPE:

3 cups day old cold cooked rice

1 lb tail off deveined shrimp (season with salt, pepper, chili powder, onion powder, garlic powder)

3 eggs lightly beaten

2 cloves minced garlic

1 onion, chopped

2 green onions sliced

3 tablespoons soy sauce (adjust to preference)

1 tbsp sugar

3 tbsp oil

Over medium high heat, add 1 tbsp oil and cook shrimp on each side 2-3 minutes. Remove from pan.

Add in onions and cook until soft, approximately 3 minutes. Scoot them to one side and add in eggs and scramble said eggs. Once scrambled mix with onions. Add in garlic, cook approximately 1 minute.

Add in rice and fry approximately 2 minutes before adding in shrimp, soy and sugar. Add in green onions. Serve with yum yum sauce.

[beautyandlifestyleblog86]

Grilled Chicken and Vegetable Stir-Fry -

Ingredients:

- 1 pound boneless, skinless chicken breasts, cut into strips

- 2 tablespoons low-sodium soy sauce

- 1 tablespoon honey

- 1 tablespoon sesame oil

- 1 teaspoon minced garlic

- 1 teaspoon grated ginger

- 2 cups mixed vegetables (such as bell peppers, broccoli, and snap peas)

- Brown rice or whole grain noodles, for serving

Instructions:

1. In a bowl, combine the chicken strips with soy sauce, honey, sesame oil, garlic, and ginger. Let marinate for at least 30 minutes.

2. Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken strips until cooked through, about 5-7 minutes per side.

3. Remove the chicken from the pan and set aside.

4. In the same pan, add the mixed vegetables and stir-fry until tender-crisp, about 5 minutes.

5. Add the cooked chicken back to the pan and toss to combine.

6. Serve the grilled chicken and vegetable stir-fry over brown rice or whole grain noodles.

7. Divide the stir-fry among meal prep containers and store in the refrigerator for up to a week.

[ovaruling]

@non-suspiciousname @junipercastor i’m not a dietician or doctor disclaimer disclaimer if you have preexisting conditions this may not be for you disclaimer disclaimer i cannot account for every human experience disclaimer disclaimer BUT the easiest way to do this is to first learn what “high fiber foods” means.

and before i begin, here’s how much fiber we more or less need via a helpful Harvard health article.

so, to recap: for women—the ones who matter to me—that’s 25g for adult women who are 50 and under. women 50 and over, that’s 21g.

and i included the extra paragraph about Metamucil etc bc that is important to note. a lot of people do think they’re getting quality daily fiber in these powders.

here’s a helpful article abt the differences between soluble and insoluble fiber. both are important in their own ways!

and just so we’re clear on the benefits of upping your fiber intake:

so!

i recommend a quick google to see the fiber content per serving of a variety of foods that i don’t have time condense here. but, like, beans are a really inexpensive way to do this (add some rice to it and you have a complete muscle-lovin’ protein btw! all the essential amino acids are covered when you combine rice and beans 🫶). beans and legumes are incredibly rich in fiber, and they’re budget-friendly, shelf-stable, and easy to make and easy to incorporate into infinite delicious possible dishes.

but your fiber can be gotten from so many different sources! (my data here is approximate from individual checking. pls allow 1-2g of fiber for margin of error in case i mistype!)

for fruits: 1 cup of blackberries OR raspberries has 8g of fiber!!!!! 1 medium apple has around 4-5g of fiber. an average banana or a serving of strawberries have 3g of fiber. an average avocado has 10g of fiber. and so forth

for grains: steel-cut oats have 5g of fiber per 1/4 cup uncooked (oats are generally rich in fiber anyway, but steel cut in particular). a slice of whole grain bread should have around 3g fiber. brown rice contains 3.5g fiber for every cooked cup. one cup of cooked quinoa (which is also a complete protein!) contains 5g of fiber. bran is almost 15g per one cup serving.

if you’ve got access to chia seeds, a 1oz serving provides 10g fiber. here’s a yummy super easy recipe for peanut butter chia pudding!!!

nuts and seeds provide a lot of fiber too. 1oz of walnuts contains nearly 2g fiber! 1oz of almonds contains 3.5g fiber. peanuts contain 2.5g fiber for 1oz. sunflower seeds are 12g per 1 cup serving (though that’s a lot of them to eat—1/4 a cup would be closer to 3g)

and my fave prunes are 12g per one cup serving. again, that’s a lot of them to eat. 1/4 of that would be 3g.

beans/legumes are king for fiber. 1 cup of cooked black beans contains 15g of fiber. 1 cup of navy beans contains around 19g of fiber. 1 cup of kidney beans contains 11g of fiber.

split peas are i think around 8g per cup when cooked? cooked broccoli is around 5g. corn is around 4g.

i could go on but i’m literally hooked up to an IV for medication rn so i’m one-handed lol i apologize for how cramped this is

but here’s a great list from the Mayo Clinic of high fiber foods and another list of 40 foods from a women’s health mag and also another from healthline, which also has a handy chart for fiber requirements for more specific age groups based on sex

and yes, there are also high-fiber cereals, but beware of the much-touted and rightly-feared ingredient of psyllium husk. it’s more or less used as a laxative and can be outright dangerous for your digestive system and is very painful if not consumed in militant moderation. ask me how i know lol. please please be careful of psyllium husk. like, for real. just stay away from it altogether imo.

sorry this is a lot of discombobulated info, but again i’m one handed at the moment. but hopefully that helps a bit! fiber is linked to longevity and good colon health and that’s what i want for women forever

EDIT: go slow with this! if you’re not used to the recommended daily intake, you will need to gradually work up to this so as not to upset your gastrointestinal system. you may otherwise find yourself in discomfort. GO SLOW. add fiber-rich foods in small portions over time to allow your body to adjust. it is well worth the patience—but don’t overload your system by eating a ton of prunes and thinking you’re doing yourself any good that way. introduce gently and in moderation until you feel comfortable with how it makes your digestion feel!

[hearthstruck]

Avgolemono Soup by lucysallysommer

Ingredients (serves 4-5) 2 tbsp olive oil 1 onion, diced 2 garlic cloves, sliced 1 large carrot, diced 1L 350ml good quality chicken broth 2 bay leaves Zest of ½ lemon 1 tsp black pepper 1 cup long grain rice, rinse first Juice of 1-2 lemons (I used 2) 2 eggs, whites separated from yolk 2 cups cooked chicken, shredded Serve with a drizzle of extra virgin olive oil (for those healthy fats), lots of black pepper and fresh dill (when in season). 1. Add the olive oil to a large pot on a medium heat followed by the onions and soften for 5 minutes. Add the garlic and the carrots and saute for about 5 minutes. 2. Increase the heat and add the chicken stock. Bring to a simmer. Then reduce the heat back to medium. 3.Add the rice, bay leaves, lemon zest, salt and plenty of pepper. Give everything a stir and cover. Let the rice for about 8-10 minutes or until tender. 3. Make the egg mixture by whisking the egg whites until foamy. Then whisk in the yolks followed by the lemon juice. 4. Slowly whisk in 3 large spoonfuls of the broth into the egg mixture (make sure the broth isn’t boiling hot at this point). This will help bring it to temperature. 5. Stir the egg mixture into the pot when the rice is almost cooked and cook over a low heat, stirring constantly. Add the chicken and warm through for a couple of minutes until you reach the desired temperature. Do not simmer or bring to a boil as the soup may curdle. 6. Serve immediately with some extra virgin olive oil and lots of black pepper.