#Spring Green Noodle recipe

[askwhatsforlunch]

Spring Green Noodles (Vegetarian)

Combining the year's first harvest of Snow Peas with frozen vegetables makes these Spring Green Noodles particularly appealing and tasty --and covers at least three of your five-a-day in the process! A bright, simple and falvourful lunch, perfect for a weekday! Happy Thursday!

Ingredients (serves 1):

80 grams/2.85 ounces udon noodles

1 1/2 tablespoon toasted sesame oil

1/2 thumb-sized piece fresh ginger

a small Green Onion

1/3 cup frozen green peas

1/3 cup frozen broccoli fleurets

a dozen Garden Snow Peas 

1 garlic clove, minced

1/2 tablespoon Hot Pepper Sauce 

2 tablespoons sweet soy sauce

a small bunch Garden Chives 

In a small pot of salted boiling water, cook udon noddles until soft and cooked through, 5 to 7 minutes.

Immediately drain and rinse well under cold water, to remove the starch. Then, place in a bowl of cold water; set aside.

Heat a large wok over a high flame. Once hot, add toasted sesame oil.

Peel and grate ginger, and add to the hot oil. Fry, 1 minute.

Thinly slice Green Onion, and add chopped white part of the Green Onion (saving green part for topping) to the wok. Cook, 1 minute more.

Stir in frozen peas and broccoli fleurets, and cook until softened, a few minutes.

Then, stir in Snow Peas, shaking the wok to coat in oil and ginger. Cook, a couple of minutes until softened.

Stir in garlic, and cook, another minute.

Then, deglaze with Hot Pepper Sauce and sweet soy sauce.

Drain udon noodles, and stir them into the wok, coating well in sauce and vegetables.

Finely chop Chives, and stir into the wok.

Enjoy Spring Green Noodles hot, sprinkled with reserved chopped green part of the Green Onion.

[umiagawa]

Dandelion Pulled Noodles.

It just needs flour, salt, water, oil, and PATIENCE to make.

Dandelions are naturally bitter regardless of when and where you pick them. To rid the bitterness, you need to blanch them in boiling water for 5 minutes, then soak them in cold water for at least 6 hours; change the water 1-2 times in between. Then finely chop the dandelions.

Once the green is ready, making the noodles is pretty straightforward.

1. In a mixing bowl, combined 2 cups flour, 1 tablespoon salt, chopped dandelion. Then slowly add water and form the mixture into a slightly stiff dough (the dough won’t be smooth, so no worries). Cover the bowl with damp cloth and leave it for 1 hour.

2. Drizzle 1/4 cup vegetable oil over the dough. Divide the dough into smaller portions (about the size of a tennis ball), and flatten them. Make sure both sides of each cover with oil to seal the moisture. Cover the bowl and leave it for 2 hours.

3. To cook, boil a pot of water over high heat. When it’s boiling, pull the dough into bite size and add it to the water. Cook until they float to the top. Serve the noodles with your favourite soup base.

I hope you enjoy this spring recipe.

[exhausted-archivist]

The Foods of Dragon Age: The Veilguard

This covers all the new foods mention in the game, unless noted otherwise, these foods are considered universal as they don't have a specific place of origin mentioned.

New Ingredients:

Alubia carilla - Antivan, aka blacked eyed peas

Antivan Lemon Thyme

Apricot

Cheese Curds

Chocolate, Dark

Clinging Morsel - a hearty fungus that is common in rural cuisine

Cow Heart

Cream, Heavy

Dragon's Bounty - known for its health benefits, it has tough green skin that opens and reveals dozens of tart arils.

Dragon Pepper - Rivain

Dragon Root

Dwarf Spice Collection - contains eight different spices.

Flax Seed

Figs, Purple

Ginger Root - a popular ingredient in Qunari cuisine

Gingerwort Truffle - common in the Anderfels and the Arlathan forest. When made into a tea it can have some magical side effects.

Green Cabbage

Horned Melon

Human Spice Collection - a collection with two spices

Kale

Lineseed

Mangos - Tevinter

Melon

Nocen Bass - a hearty denizen of the Nocen Sea

Nocen Shrimp

Olive Oil - Antivan

Pineapple - Tevinter and Rivain

Potatoes, New

Potatoes, Sweet

Pumpkin, Warty

Rialto Trout - a fish featured in both Antivan and Rivaini cuisine

Rivaini Pitaya - a colourful fruit with a sweet, delicate flavor. Though pitaya refers to dragonfruit family, the fruit doesn't look like dragonfruit.

River Salmon

Saffron

Sea Bass

Seere Peppers - Rivaini

Short-grain Rice - Antivan

Spearmint

Spicy Spice Collection - contains fourteen jars

Spring Onions

Striped Cod

Sugar, Brown

Sweetmelon

Tomatoes, Cherry

Vinegar, Dark

Vinegar, White

Walnut

Yam

New Foods:

Aged Antivan Cheese

Antaam Provisions

Antivan Dressing

Antivan Seafood Soup - uses sea bass, nocen shrimp, striped cod, squid, saffron, and salt

Apple Cake - Fereldan

Apple Cheesy Butter Noodles - Fereldan, a recipe made by Harding

Apple Dumplings - Fereldan

Apricot Liqueur

Armada Special - a Rivaini sandwich comprised of meat and cheese, it can have greens, pineapple, and more meat and cheese added. Or one can make it "Nevarran" meaning vegetarian.

Bran Cookies

Breaded Cheese Wands - Rivain, sticks of cheese breaded

Breadstick

Bronto Steak

Bug-cakes

Candied Sage Leaves - a popular Nevarran snack

Carta Fries - a Riviani dish, served as a side

Cheesy Toast

Chocolate Covered Strawberries

Churro - Antivan

Cider Porridge

Citrus Bagna Cauda - Antivan, a citrus sauce with anchovies

Coffee Ice - a frozen Minrathous treat, served with cream and toffee sauce on top. It is "like snow" but tastes of coffee

Cucumber sandwich

Dalish Seafood Soup

Deep Roads Crispers - a Rivaini dish

Demon-hair pasta

Eel Soup - Qun

Elderberry Pie - served in Ferelden and Tevinter

Elfroot Jelly

Fish Head Stew - Qun

Fish of the Day with Pear Slaw - Tevinter

Fish-fry

Free Marches Mash-up - a Rivaini dish

Fried Bread

Fried Bread with Herbs

Fried Leeks and Potatoes

Fried Peppers

Fry-bread - Tevinter

Gooseberry Pie

Gravy on Fish

Greens - salad

Greens with Antivan, Orlesian, or House Dressing

Griddle Cake

Grilled Fish Kebab

Grilled Halla - Dalish

Grilled Skewerd Squid

Grilled Treviso - Antivan, a fish named after the city

Grilled Treviso with Citrus Bagna Cauda

Hal's Fried Fish - Tevinter

Halla Cakes - Dalish

Ham and Herbs

Ham and Jam Slam - a Fereldan sandwich comprised of toast, butter, ham, and jam. Made by Harding.

Hazlenut Torte - Nevarran

Honey Cake with Figs - Tevinter

House Dressing - a Rivaini dressing

Isskap - a Qunari dish, that uses melons

Jam Pudding - Fereldan

Jam Tart - Fereldan

Jam, Apple

Jam, Cherry

Jam, Strawberry

Khachapuri - Tevinter, there is a three cheese variety

Lavender Cream - Antivan

Mince Pie

Mutton Stew - Fereldan

Mystery Stew

Nevarran Tomb Cheese

Non-Seafood Paella - Antivan

Noodles and Gravy

Nordbotten Cream - made of brined sheep's milk from Nordbotten

Orange Liqueur

Orlesian Dressing

Orlesian Sauce

Pasta Made of Peppers and Oil

Peanut Butter and Sausage Special - Tevinter

Pear Slaw - Tevinter

Peppered Steaks

Poached Crustaceans - Tevinter

Pork Dumplings - Fereldan

Pork Hand Pies with Fresh Herb Sauce - Tevinter

Potato Stew

Poutine

Rarebit - Nevarran

Raw Oysters on Ice with Lemon and Mint - Tevinter

Rhubarb Pie - Tevinter and Fereldan

Roasted Cabbage

Roasted Cabbage and Gravy

Roasted Chicken

Roasted Chicken Salad

Robust Loaf - a crusty, wholesome brown bread

Rolled Noodles

Salted Meat, Halla

Sauced Eels - Qunari

Sausage Sauced with Nut Butter Stuffed in a Bun - Tevinter

Savory Pie with Spinach - Tevinter

Scorpion Pasta - Tevinter

Scrambled Eggs

Scrambled Eggs and Gravy

Sea Monster Kebab - Rivaini

Seafood Paella

Seleny Ham - Antivan

Smoked Trout

Souffle

Spiced Fried Lentils - Tevinter

Spiced Porridge

Spit-Roasted Nug - Tevinter

Strawberry Tart

Street Meat

Sugar-biscuit Candy

Tarta de Limon - Antivan

Taste of Ferelden Bread and Cheese Spread

Tentacle Salad - Tevinter

The Divine's Hat - An Orlesian soft cheese molded to resemble the Divine's crown.

The Revered Mother's Knickers - Fereldan

Treviso Ham - Antivan

Turnip Stew - Fereldan

Vanilla and Nutmeg Tart

Venison Souffle

White Sauce

Wild Meat and Mushrooms - Dalish

Yam and Jam Slam - a Fereldan sandwich comprised of toast, butter, yam, and jam. Made by Harding.

Zeff's Fried Fish

New Drinks

Andoral's Breath - a type of coffee common in Treviso

Antivan Heritage Brandy

Antivan House Wine

Aromatic Coffee - Antivan

Assembly Ale - Dwarven

Cioccolata Calda - Antivan

Daisy Fun-Time Lemon Gin - Antivan, a juniper spirit flavoured with local flowers and fruit.

Dew of the Dales - Elven, Antivan. Spirits for the spirited, an elven elevation of the brewing arts only sold in Antiva.

Dock Town Homebrew - Tevinter

Dragon Piss Ale

Dwarven Stout - an Orzammar recipe, brewed by the dwarven Ambassadoria

Fire Brandy - used to flambé desserts

Ginger Tea

Gingerwort Truffle Tea

Grappling Hook - a white liqueur with hints of elderflower. Served with three coffee beans

Halla Milk

Kirkwall Select 9:36 - after the Kirkwall Rebellion, few barrels survived.

Lavender Tea

Lemon Gin - Antivan

Minrathous Red - hints of plum and spices

Minrathous White - a light and refreshing drink for humid Tevinter summers

Nevarran Red

Pomace Brandy - Antivan, brandy made from the pomace leftovers of wine making

Qun on the Rocks - Antivan, rum is matched with salt water and presumably seasonal fruit from Par Vollen.

Rivaini Moonshine - home-distilled Rivaini moonshine not for the faint of heart or stomach

Starkhaven Lager

Teven Lager - popular Dock Town amber brew

Vint-6 the common Red - thick and sweet, it is served by the sip. Tradition says that the more who partake, the greater the fortune

Vyrantium Brandy

[petermorwood]

Follow-up, as promised...

Further to this post, I went rummaging.

My stars, it turns out we've got some serious goodies at the back of the cupboard.

They've all been here long enough that @dduane and I will eat well this next week or so, but the first of them, mentioned often by Dracula Daily...

...“We left in pretty good time, and came after nightfall to Klausenburgh. (Cluj) Here I stopped for the night at the Hotel Royale (AFAIK, fictional) I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (mem. get recipe for Mina.) I asked the waiter, and he said it was called “paprika hendl” and that, as it was a national dish, I should be able to get it anywhere along the Carpathians.”

...is this one.

This is a standard bung-it-in-the-microwave ready meal (3 mins / 700w, wait 3 mins, eat) but there's no reason why it can't be prettied up a bit.

Taste report: the flavour was creamy, buttery, paprika-y, and entirely pleasant (if there were more of these I would scoff them) and the Nockerl (mini dumplings) were properly al dente and excellent, but it was by no means "thirsty", by which I assume spicy-hot. Okay, it wasn't labelled as such, but it was even milder than any Paprikahendl I've eaten in a restaurant.

I suspect that, like most ready-meals of this kind, including curries and chili-con-carne, its spice level has been dialled down to Avoid Shocking The Customers, though TBH most German / Austrian dishes labelled Scharf, Feurig or Würzig (all meaning spicy or hot) have been lacking in the oomph department, at least for me. (Some haven't, which is always a pleasant surprise.)

I'm going to make my own Paprikahendl in the next while because I got some sweet and hot paprikas from Polonez in Dublin, and right now, DD is in the process of making Paprikaente, based on several Paprikahendl recipes and a couple of duck breasts found at the back of the freezer. I don't know if that's authentic or not, but it smells great and I don't care. :->

*****

I've suggested in another post why Jonathan Harker found this dish "thirsty".

It wasn't because he he had a wimpy English palate unaccustomed to spicy food - the Edwardian era was familiar with fiery curries from Raj India, and even featured cayenne pepper as a table condiment, complete with its own caddy and (often devil-topped) spoon...

My opinion was that Paprikahendl (Austrian) / Paprikás csirke (Hungarian) was a peasant dish, with the main part of the meal a big dish of noodles or dumplings. Those would be perked up with a sauce based on some elderly chicken which had stopped laying, well-spiced so a little could flavour a lot.

Those noodles have lots of names - nockerln on the packet I posted, also nokoldel, csipetke, spaetzle, tarhhonya and so on - and were what filled people up, with the meat accompaniment more of a relish or seasoning. In the same way, for instance, Yorkshire Pudding used to be served with gravy as a first course, so the second course of meat would go further.

Rice / bread / couscous/ pasta / mian / potatoes / fufu / polenta etc. did the same; many of these are served alongside rich, spicy, buttery etc. dishes and are now suggested as fire extinguishers for "over-hot" foods because the proportions of bland vs rich / spicy have shifted.

Back when, dinner would have been lots of name-the-regional-bland carbohydrate, along with a little bit of over-hot (or -garlicked or -herby or -smoked-bacon / sausagey) protein, which might have tasted excessive alone but would have given flavour to all that bland.

*****

Side-note: it's another possible reason, besides conspicuous consumption, for lots of spice in (rich people's) medieval dishes; in winter and spring, all that spice would have made smoked / salted / dried meat more interesting.

The business of "spices masked bad meat" is rubbish, and originated as recently as 1939 thanks to historian J.C. Drummond, who didn't know what "green" meant in food context. Green cheese = fresh cheese, green meat = un-aged meat.

Drummond assumed a recipe to change the flavour of "green venison" was to cover that it had gone off. It was in fact meant to tenderise it as if hung a few days in the cold store, but "medieval people were primitive" has always been more acceptable pop history than "medieval people were pretty smart".

*****

Harker, eating the chicken-and-sauce as The Meal (Stoker doesn't mention accompaniments or Bulk Carbs like noodles, spaetzle, etc. so you'll have to trust me), would have been like someone taking a swig of hot sauce or chomp of chilli pickle and then declaring the entire meal over-spiced or "thirsty", unaware of the proper proportions of What Goes With What.

A hotter, spicier, "thirstier" Paprikahendl would definitely go with a big mound of these little noodles, so I plan to see - and taste - how it'll work.

And how it'll look, too. :->

[acti-veg]

If you're looking for a quick and easy way to prepare tofu with minimal ingredients, this simple teriyaki tofu may be just the thing. It has a lovely, rich flavour, just serve with noodles, rice or any greens for a cheap, satisfying meal.

[crustaceanchauffeur]

OFF CASTE BLOOD COLORS

What is good my mutie crew!? it's your number one old planetary post ban from the Warren coming at you live!

This wipe we're talking BLOOD- The definin' trait of the offcaste, your blood's weird, wet, wacky, and WILD! Be it unrecognizable like our's truly Kankrizzle the Suffering Signless, blurring the hemospectrum like y'all sicknasty cuspies, or switching teams involun T-A-R-L to the Y style like yall funkilicious chromatic transition fellas out there.

So! Blood! You got it in your noodles! You paint it in your doodles! Get a lil freaky you can bake it in your strudels! We all know the 'leven on the spectrum but what about this off-caste biz? What funky hues in your shoes? Now lets get this flow started by covering them SICK base Sics.

The Leven ! You know em, you love em, statistically speakin you probably are one! Its no news to hues that burg through feu...rg.. fuchsieurg... Yeah. We got Burgundy, Bronze, Gold, Ollie, Jade, Teal, Cerulean, Cobalt, Purple, Violet, and the biggie Fuchsieurg. Nothin too inchwrestling in there, unless youve been livin deeper under a rock than even ol me. Naw- What gets you wakin' up are the Cuspies.

Is it hard to tell if you're green or blue? You look one caste in one light and another in another? You got traits of two neighboring castes? You migh' be a Cusp! Now bein' a cusp makes you just as illegal as any offcaste- you just have an easier time blending yourself right on in when y' bloods getten up all close n personal with two a the big eleven.

A good friend of mine- big goldie- real weird blood, real charmer- Now they has a theory goin' up n on that the hemospectrudle is straight up pseudoscience- a real artificial constraint keepin us down- an they think cusps are the numero uno proof. They gave me a counter argument though- real nitpicker, they- that maybe if the hemospectrum is the baseline natural order of thing an thangs and yall cuspies out there are how our spectacular spectrum bleeds together! Give that theory nuff time and hypothetically, the hemospectrum falls either way. Grub for thought I say, that that big oll order falls apart even when let live long and lone.

Some o' th weirder hemo schemos tcha girls beheldos come from what i've been told are called 'chimera,' or eggsplice for th rest o us. The eye to the dios mio es that when all yall of us are all up in big momma G, sometimes we eggy fellas get all mashed up into eachother, an some freaky stuff can hap to the gubabies. Most o the toast one o yalls prelarvas hot lava gets straight up consumed by the other. Not in a blood and food noodles way, but in a needlecritter way, slurpin' up all that good M the Grub Juise an remelting they egg pardner.

This ain' all th time though, sometimes them goopy lil gups get all globby and glue them gushers all gup and gover themgelves, getting gall gestalt and ghiit. This makes one grubtastic eggy with one itty bitty bippy in there with th amino springs o two. Two coexistin' sets jus all up in there harmonious and livin'. This makes some real strange blood and bod combos, on one prong yall can be real up there with the extra huskbits, Arms +1, +2, +3, eyes 100, thats what i call a netcritter-troll. On that otha prong yalls can be straight up indistinguishable from a typicolor grayguy. All depends how creative Momma G got mixing them gups. Supes easy be mistaken for cusphood, muddy blood hues, and blurs.

If your blood looks jus a tad diffrent depining on the limb it calls hive, might be that your crafting recipes a liiitle more diverse than you expect. Not even too many items got a good splanation for you there. And don't think you on-ies are free from splicehood, same caste chimera are a lit bit rarer an a lotta botta stealthier. Chimerahood don't just happen in duos either i hear from the big blue boy, this battle bus can be droppin' with player counts upwards of a whole clutch!

Somethin' thats right up there wit it, the nearhue of the caste mixing filial thicket is those hues that slide from one to two! Thats right yall, changing colors aint just for the ambitious goldies, mad scientists, and dyschromic! Sometimes that sweet slimey bod gets all gunkled up in the sack an apostrophe 'tivates too many acts and yall's amino springs get bouncin' out with a few too many hues! That big ol goldie i mentioned? Yeah his sizzlin sign assigned at pupation? Sagrist. When my man was pupa pan he had two horns straight like spears yet when he got just a lil past when he dodged that big ol fishies order to the borders, they crown was a straight four prong. Mothergrub's orb his prongs split and to this day like a goldie in gray my ashblood bud got a crown like an archecutioner pailed the helmsman. In all my ways an all my days for some U Enty K own reason, blue->au do be real common hue by comparizzle to the average drizzle- I seen three- Achievement get! Not countin' those with some lineated blood apostrophe lations that is.

...

Now tchagrillmaster turned that raw dogg right over and that underside real crispy flesh-carapace-o-tha-point fell right on down t' the smoulderin' smoulderclumps clumped down in the flames, an my pans slipped like y' ancient ancestor down a flight a terraced platform risers. In other words, topic do be switchmaxxing.

Now back round to big graygreen goldie, now I happen to know this tall dark and hornsome fella- real big troll- COVERED in horns all up like a grub got they candied maize picked pre pupate style cranked up a few times. Now when I met this bristly endertroll he wasn' pickin up cubes an zorpin, he was gettin' my good dehornin' friend to zaw right through one o' those big boney boys 'been blockin' his beautiful bulbs, an this cut was a deep cut- hornbeds byebye- blood 'n all an' yall never guess what color a paint this fellas had in his cellas.

Pitch at first second and third sight- cause that blood ain't changin'- color of hate so pure and true, straight up gravity-black oilstyle six ways from nubsday. Straight up color of the tyrant himself! Checked it out and 'was truly id to the cull. Splains the spikes now, dont it?

Now from the stealthy cuspie to the pitch black bloodbrother, Yall know some a the wonderful ways our hues do play.

The overdue yellow-green hue: Oftcas out.

[shoku-and-awe]

Awful pictures, but it's that time of year where my ramen cravings flare up suddenly and violently, then I realize I've been eating out too much, and finally I remember that store-bought fresh ramen is cheap, easy, and often really, really good! Last night, we did tantanmen (sesame chili), and I went tsukmen style—yes, dipping noodles!

Seiyu brand medium-thick fresh ramen (¥89/serving)

Soup No Tatsujin brand tantanmen paste (¥110/serving)

1/2 pack spinach each

~2~3 tbsp ground pork each

1/2 ajitama egg each (recipe)

2 green onions each

Calculating roughly (and excluding the oil, salt/pepper, and egg marinade), it was less than ¥800 for a nice ramen meal for two. Super reasonable!

Now, my favorite local ramen costs ¥680 (+¥100 for an egg), usually ¥1460 for the two of us. And that place is *amazing*, so it easily wins on quality, but it doesn't have tantanmen, which I really wanted last night. Also, it's a 23-minute walk away...... so let's look at the time!

Not counting marinating the eggs overnight, this should only take 10, maybe 15 minutes (if you have an electric kettle for the broth water, one burner for the spinach, and another for the noodles). It did take me 20, but that's including a round of hide-and-seek with my dog :) Which would also not be allowed at most ramen shops!

All I'm saying is that supermarket ramen is kind of a Godsend! I wonder if there's anything new since last spring......

[pix4japan]

Plums and Pipes: Unveiling the Unique Charms of Mukoyama Shoten in Yokohamabashi

Location: Yokohamabashi, Minami Ward, Yokohama, Japan Timestamp: 17:33 on December 19, 2023

Fujifilm X100V with 5% diffusion filter ISO 3200 for 1/125 sec. at ƒ/8.0 Astia Soft film simulation

Step into the vibrant Yokohamabashi shopping district, and one of the first shops you'll encounter on your left is an establishment named Mukoyama Shoten, offering an quirky mix of tobacco and plum products.

Several years ago, the store underwent a renovation, transforming its appearance into a more modern and inviting space. Originally specializing in tobacco-related items, Mukoyama Shoten has expanded its inventory to include a totally unrelated selection of renowned plum (ume) and pickled plum (umeboshi) products, notably the Nanko-Ume.

Nanko-Ume, a distinctive plum variety, thrives in the historical region known as “Kishu,” encompassing present-day Wakayama Prefecture and southern Mie Prefecture. The coastal climate in this area is particularly conducive to the cultivation of these flavorful plums.

Beyond their unique origin, pickled plums (umeboshi) are served with vinaigrettes, salad dressings, noodles, sandwiches, and rice balls. A popular way to enjoy umeboshi is to pair them with rice, complemented by side dishes such as fish, meat, or vegetables like cucumbers and carrots.

For those inclined towards homemade drinks, buying unripened green plums in late spring or early summer opens up the possibility of crafting umeshu—a delightful fruity liqueur. Made by steeping unripened ume in distilled liquor with sugar, the steeping time is left to the brewer’s discretion. Many of the older parents of my Japanese friends, treasure personal umeshu recipes passed down through generations. These homemade concoctions are served warm in winter and served cold in the summer months.

Yokohamabashi, like many other shotengai shopping streets in Japan, boasts the charm of small mom-and-pop shops, each with its own quirky blend of products. The juxtaposition of tobacco items and plum specialties at Mukoyama Shoten exemplifies the unique character of these establishments, making a visit a fun exploration of diverse offerings.

Google Maps links, references for further reading, and source materials can be found at the latest blog post at pix4japan.com: https://www.pix4japan.com/blog/20231219-yokohamabashi

[wtfuckevenknows]

Hi B! 18 & 20 for the end of the year asks please 💜

Dalawa how dare you give me a food ask, you know those always end up in an existential crisis 😂

18. A memorable meal this year?

alright, I don't know how @heartstringsduet managed to break it down to one but I sure as shit can't and just plain refuse to xD

We're doing this in two categories, eating out and self cooked!

Eating out

The vegan food in Lisbon was INSANE!!!!!! 1000000/10 would recommend!!! Does it take research? Yes! Is it time consuming? A little. Is it worth it?! 💯

Tried myself through a lot of vegan Döner in Cologne and this one is the winner so far (and the peacock green deli no longer exists, so my fav before that is gone too 😢) 🤤

Cooked

I didn't actually try out that many recipe this year between shitty mental health and physical incapability but here are a few of my highlights from this year.

This is just so fucking good!

I have never actually made the entire recipe but I use the sauce for everything from marinating tofu, to using it in stir fry or as salad dressing.

I play around with the filling but I use this recipe as the base for all my quiches.

Yummy spring deliciousness!

THE SHIT!!!!

These two are also insanely good but the first recipe only exists in German I think and the second one doesn’t have one because I just did whatever and forgot to write it down as always 🫠 it’s a one pot taco pasta though

20. answered here :)

End of the year Asks

[mariacallous]

I didn’t grow up eating kugel. Ok, maybe let me rephrase that: My grandmother made noodle kugel, but it was almost always dried out and as a kid I was usually too scared to actually eat it. Thankfully I married into a family with an arsenal of great kugel recipes including my husband’s grandmother’s Salt and Pepper Noodle Kugel and his mother’s Cakey Crunch Sweet Potato Kugel. And now I really love kugel, and have been trying my hand at making kugel more and more.For the last few weeks, green has been everywhere, especially in the abundance of springtime vegetables at farmer’s markets and the grocery store. As I watched the spring veggies arrive, I was trying to imagine how to incorporate the flavors of spring into kugel.

Zucchini kugel is delicious by itself, but add some fresh, bright herbs like basil and mint, and you have an updated dish that’s perfect for spring. If basil and mint doesn’t quite appeal to your taste buds, you could also use fresh parsley for a more subtle flavor.

This easy zucchini kugel recipe comes together in 10 minutes then bakes in the oven for 45 minutes, or until the edges are golden and crispy. You can serve it warm (though I recommend leaving it to cool for at least 20 minutes after removing from the oven) or at room temperature, so it’s a great recipe to have up your sleeve for when you’re entertaining and have a rotating roster of dishes going in and out the oven.

It’s also a gluten-free kugel recipe; you can make it with matzah meal, almond flour or your gluten-free flour of choice. It’s, obviously, perfect for Passover, but, honestly, it’s so good and easy you’ll find yourself making it year-round.

As you’re already onboard the veggie kugel train, check out these fabulous savory vegetable kugel recipes on The Nosher:

Easy, gluten-free cauliflower kugel

Classic potato kugel

Easy spinach and feta noodle kugel

[confused-stars]

I’d LOVE to hear your favorite recipe 🎤🎤

yes!!! okay, so i do have a bunch that take a lot of energy, but to me, a favorite has to be quick, cheap, and not include too many steps so i can make it on pretty much any weekday night. my current go to: Peanut Butter Udon

you need: - 1 pack of instant udon noodles - about 1 tablespoon of neutral vegetable oil - 1-2 spring onions - 1 clove of garlic - sesame seeds (optional but recommended) - about 1 teaspoon of fresh, grated or finely diced ginger (optional) - 1-2 tablespoons peanut butter - about 1 cup of (instant) vegetable broth - 1 teaspoon of soy sauce - sesame oil (optional) - black pepper (i also add a bit of msg but that's just my taste) - very optional if you want to add protein: diced chicken breast or any other bite-sized pieces of chicken

Step 1: finely cut up your spring onions into rings, separate the white from the green. dice your garlic and dice/grate your ginger if you're using any Step 2: heat up your vegetable oil in a pan, add the white spring onion rings, the garlic, the ginger, and the sesame seeds. after about 2 minutes, add the peanut butter and stir

Step 3: here, you add the chicken if you're using it, and fry until it looks done-ish, otherwise add soy sauce and then vegetable broth, as well as a little bit of sesame oil to taste, and your spices. it doesn't really need any salt at all

Step 4: let it simmer until thickened (if you had chicken, the simmering also ensures it cooks all the way through and ends up really tender)

while doing that, heat up water for your instant udon and cook according to the package instructions. it shouldn't take longer than five minutes

when the noodles are done, add them to the sauce along with the green spring onion rings and enjoy!

[dirigibleplumbing]

I’d love to hear more about your eating “Cas has an eating disorder” Destiel fic if you have a snippet or wanna talk about it 🙂

Thank you!!! I’m excited about this one and am glad people are curious about it.

Like me, this post-Empty human Cas has trouble eating things that aren’t exactly what he wants to eat, and he prefers foods that are the same texture with every bite. Also like me, Cas has a partner (well, at first, a “friend”) whose love language is acts of service and food and is determined to make sure Cas gets enough to eat. 

Unlike me--a vegetarian raised on California cuisine--Cas got his palette from Dean Winchester, and Dean’s the one doing the cooking, so there’s a lot of meat, plus Midwestern US excess and weirdness.

Like I mentioned before, the fic is in the form of recipes, and the thing about recipes is they’re usually in the 1st person. I don’t mind 1st person in fic, but I absolutely get why it bothers a lot of people. (I sometimes write in 1st person and then change it to 3rd person in late drafts.) But I’m committed to the recipe conceit for this one, so it’s gonna stay 1st person.

Recipes so far include:

Bacon Cheeseburger

Cas's Peanut Butter and Jelly Sandwich

Fried Bologna Sandwich

Blackberry Pie

Shakshuka

Noodles with Cottage Cheese

Persimmon Pudding

Biscuits and Gravy

Chicken Noodle Soup with Noodles Made From Scratch

Cinnamon Rolls and Chili

Grilled Sunflower Heads

Spring Zucchini Kugel

Brisket

Schnitzel

The style of the recipes changes a bit once Dean and Cas get together, move out of the bunker, and start cooking with plants they grew in their garden.

(Anyone who has suggestions for Midwestern and/or Jewish recipes Dean would make should feel free to shoot me an ask!)

And here’s what is currently the very first section/recipe, the Peanut Butter and Jelly Smoothie:

***

Sammy figured it out first, which pissed me off. Couldn’t say why, just seemed like something I should’ve caught. 

I mean, I knew Cas wasn’t eating enough. All sorts of reasons for that, I figured. 

I wouldn’t say so where anyone could hear me, but I thought that it could’ve been—it sounds so fucking stupid, but I thought maybe there was a tiny bit of grace left after all. That he didn’t need to eat. Idiotic, I know. I just hate seeing him have such a rough time, and wanted to pretend he wasn’t. 

Sometimes I think I might’ve sent him away the first time he was human even if Gadreel hadn’t told me to, just so I didn’t have to watch him hurt so much. 

This guy thinks I’m the most selfless person he’s ever met, and that’s how I treat him. 

Point is, Sam spent a whole morning making a dozen different smoothies and having Cas try ‘em until he found one he liked—like, really, really liked. I came in at the tail-end of it and there was green gunk spattered all over the place and it smelled like a lawnmower, but Cas was eating—well, drinking, but it counts as a meal apparently—and smiling for maybe the first time since he got back. 

So the next day when Cas was out with Jack, I had Sam show me what he’d done so I could make it for Cas, too. 

Peanut Butter and Jelly Smoothie

Ingredients: 

Milk, about 1 cup

A handful of fresh baby spinach (Sam made it with kale the first time, but even the baby stuff tastes like grass, if you ask me. I made it for Cas with spinach and it was a lot smoother, for one thing, and Cas said he liked it better. Maybe if you have one of those hipster high-speed blenders you can stick a whole head of kale in, stems and all, and have it come out without little leaf chunks in it, but I have a normal person blender and I say just use the baby spinach.)

2 tbsp rolled oats 

¼ frozen banana (You can freeze ‘em whole, peeled, just make sure they’re broken up before you put ‘em in the blender. That way it won’t make that awful knife-in-the-disposal sound it does when Sam was dropping ‘em in whole.)

½ cup frozen strawberries

Ice, as needed

2 tbsp smooth peanut butter

1 tsp maple syrup

Salt 

This isn’t much milk for a smoothie this size, but Cas likes his smoothies so thick you can barely get ‘em through a straw, so I only add enough liquid that it won’t break the goddamn blender.

Instructions:

Add the spinach to the blender and just enough milk to cover it. Blend it together, starting with low power and working your way up to the highest your blender can go. If you have a regular blender, this is the best way to make sure the greens get broken down small enough to really mix with everything else. 

Add the oats next. Really you can add ‘em whenever, but doing it early keeps it nice and thick and gives you a good idea of how much liquid you’ll need. Blend from low to high. 

Add the bananas and strawberries, along with the rest of the milk. A lotta recipes just tell you to add everything and blend it together. Pretty sure that’s what they call hubris—or maybe it’s having a five hundred dollar blender. Probably the two go hand-in-hand. Just sayin’, the order is important to getting it all smooth, which is the point. S’why it’s called a smoothie. 

Blend low to high. When it’s all combined add the peanut butter, syrup, and salt. Be careful with the salt. You shouldn’t be able to taste the salt, it’s just supposed to make everything else taste better, ‘cause, y’know, it’s salt. It’s a sweet smoothie, but you add salt to cookies, right? Same deal. Until you get used to it add just a little at a time, blend it, and taste it to make sure it’s right. 

If it’s not creamy or cold enough, add some ice. You could add more banana pieces, but Cas doesn’t like the banana to be the main taste. Add more milk if it’s getting too thick to blend. 

Sometimes Cas tells me not to make it with the greens. I just use a lot less than usual and the peanut butter covers it. S’why I got so good at making sure they blend in just right. Cas wasn’t eating a lot of meat, at first, so he really needed the iron ‘n’ all that stuff that’s in green things.

I’m pretty sure the people who say these things are a real meal are all either people who sit in offices all day and don’t burn any calories or people who get paid to tell other people to starve themselves, but Cas will drink this smoothie when he won’t eat anything else, and that goes a hell of a long way.

[sidewalkchemistry]

F/W 2022 Catalogue of @SidewalkChemistry Patreon Posts

All that has been posted in the fall/winter 2022 season thus far. (Everything could not fit in one post. Find the full post on Patreon). If you would prefer the tier-organized inventory, see here.

For the spring/summer 2022 inventory, see here.

Emotional Healing Intensive Program: a 32-day inner work experience to help you come into a new perspective of your emotions, overcome traumas, and learn about the abilities of emotional alchemy Emotional Healing Program Introduction Emotional Healing Prep Guide The Sidewalk Chemistry Guide to: Herbs for Emotional Support Day 1: Deep Listening for Emotional Healing

Day 2: The Labyrinths of Imagination

Day 3: The Body Keeps the Score, All the Answers are Inside You, and The Portal to the Higher Self Day 4: E-nergetic MOTIONS of Individual Energetic Beings

Day 5: Inspiration & Joy (Infinite Intelligence = Inner Voice & How to Meditate)

... Days 30 & 31: Your Mental World is a Universe Meditation To Find An Herbal Ally Day 32: Now That the 32 Days Are Completed SAD Diet Transformation Series: the SAD diet is a poor but ever-popular manner of eating; discover how to increase the nourishment, sensory delight, cultural heirloom, and medicinal factors of your food for your bliss Installment no. 5: Why Eat Nutritiously? Installment no. 6: So, What are Powerful Meals Made Of? Installment no. 7: Why It Doesn't Mean Sacrificing Flavor (pt. 1) Investments 101 Series: become a student in investments deeper than conceptual/monetary wealth in order to enrich your life and health Behind the 'That Girl' Allure Lesson 0.5 What is Health Insurance Really? (Lesson 0.75) Understanding Abundance via Imagery Understanding Abundance via Imagery pt. 2 I Know Nothing - What Can I Share (or How to Remain Confident in Your Visions) How to Design Your Holistic Leveling-Up Journey (Preview) Earthly Wellness Comprehension: a journey of the elemental and alchemical perspectives of all things; a meaningful foundation in herbalism and understanding your personal health, alchemy, biomes, earth-consciousness and scientific discovery Calming, Captivating, and Consuming: First Encounters with the Water Element Body Literacy Series: critical self-healing teachings for recognizing, attuning, and realigning imbalances in the body; the central series for tier 3; centers around learning the body... Body Scanning & Meditation 

Developing Intuitive Intelligence 

Chakra System 

Notes from an Amateur Gastronomist: gastronomical tidbits to increase your experiences of eating, preparing, and enjoying food; with previews from my upcoming gastronomically-informed whole food plant based cookbook Seed Saving Gastronomy Cookbook/Journal Sneak Peek: Kitchen Prompts Create the Rainbow and Eat It Too 

...

Expand Your Horizons (Greens Edition) Umami: Uncovering Nutrition Bliss Activations: a set of DIYs and self-care routines for seasonal living and holistic well-being Autumn Hair Perfume Formula Bear Medicine Sound Healing  How to Avoid Seasonal Depression This F/W Season

2023 Alchemical Reset & Recalibration 

Herbal Winter Skin Care Routine 

Recipes: whole food plant-based and nutritionally dense dishes that don't neglect your taste buds Soft Herbed "Cheese" Spread Sweet Breakfast Noodles My All-Time Favorite Smoothie I Finally Found It...A Thoroughly Nourishing Wine Recipe Hemp Tahini Citrus Salad Dressing + Jeweled Winter Rainbow Noodle Salad Umami Nettles-Boosted Pasta (Whole Food Plant Based) Stress-Balancing Green Smoothie 

Sticky, Sweet, and Spicy Noodle Sauce 

Shadow Work Archetype Series: the winter inner work series for uncovering the archetypes within us to gain deeper depths of self-knowledge, act as a tool for growth for sticking to our own desires, and attune our mind/goals towards beauty (internally, externally, and universally) Following Your Own Path | Shadow Work Archetype Challenge Introduction Inner Angel (Description) How to Begin: Shadow Work Inner Angel Archetype Codes Inner Seductress/Seducer (Description) 

Inner Magpie (Description) 

Herbal Arts Series: exposes readers to all 8 different aspects of herbalism to integrate and practice herbalism as a lifestyle All You Need to Know About Herbal Formulations and Applications What is Food-Centric Herbalism and Why Is It My Favorite? Build-Your-Own 'Sick and Tired' Care Package + Protocol for Infection Recovery What Is An Herbal Ally A Gallery Glimpse: Herbal Allies for Spiritual Growth Conscious Relationships via Herbs (Law of Love Preview) January's Herb of the Month (Preview) Mindfulness: learn how to create a meditation practice for your mental hygiene, as it were, and make mindfulness a way of being Herbal Allies for Your Meditation Journey (Abridged Version) New Year's Resolutions (Easy, Intermediate, or Challenge), Even If You Dislike Them How to Begin Talking to Trees Law of Love Series: learn to live the courageous heart-centered lifestyle to active your heart center, follow your heart, and find unconditional love within Don't Let Anyone Be Your Guru (Preview) The Foundations of Self-Care (or How to Never Experience Bad Days - for real!) Why Do We Have a Higher Self + How To Connect to Yours Dealing with People (Love Everyone but Don't Like Everyone) Tea Time Series: chatty series focused on herbal wellness and learning to establish self-care as a daily means of recalibration Series Introduction

Tea Time (Video 1): How to Create a Tea Time

Tea Time (Video 2): Herbs & Altered States of Consciousness

Tea Time (Glowy Skin, Raw Vegan, Cozy, Winter Edition) Chamomile Wisdom Tea Time Chat on Ancestral Herbalism Sun-Aligned Herbs & Heliocentric Theory 

How to Have Unshakeable Confidence & Why I Never Struggled with Body Image 

Anatomy Reconsidered: snippets and previews from the upcoming booklet on how to conceptualize the mind/body/soul to restore health in whichever area of trouble

10 Ways to Improve Your Microbiomes in 2023 ✨ 

Misconceptions About the Human Being (Preview)

Overview for Addressing Hormonal Issues (Preview) The Stress Reduction Plan for Hormonal Imbalances 

HSP Guide: assistance for aligning your internal worlds and realities with your lifestyle, especially useful for highly sensitive individuals Revised Traits of a Highly Sensitive Person Miscellaneous: everything else The Significance of Holistic Healing Journeys All Our Upcoming Projects My Holistic Health Journey ...

[blue-aconite]

happy birthday, my love!

knowing that you’re a chef, i was wondering if you could share your favorite recipe with us? 👽🩷

+ orange & ”she sparkles, like sunshine” 🧡✨

Sofi, my baby love, thank you so much! 🧡✨ Here's a banner for you!

My favourite recipe is this Pork Ramen one, that is super easy and delicious! 

8 oz Pork tenderloin Spice mix for the loin 4 cloves garlic minced 1 tsp salt 1 tbsp freshly cracked black pepper please use less, if you don't like spicy food 2 tbsp vegetable oil 1 tbsp soy sauce

Ramen Noodles 2 packets dried ramen noodles (plain noodles, without spice packets) 1 L chicken broth or beef broth, reduced salt (just over 4 cups) 1 inch ginger skin removed and sliced 3 garlic cloves sliced 2 spring onions / scallions cut into large sections ½ tbsp chili flakes crushed red pepper (please be mindful about adjusting spice level to your preference, this was fairly mild for us) 1 ½ tsp black peppercorns either whole or coarsely ground 2 tbsp soy sauce adjust to your taste 115 g fresh shiitakes mushrooms sliced (or about 10 dried shiitake mushrooms, soaked in warm water and sliced) 4 stalks of Chinese greens like baby bok choy or yu choy 1 bunch Enoki mushrooms (optional) Extra chopped spring onions to garnish

Half Boiled Eggs 2 ramen eggs large eggs (to make jammy eggs)

[authentickitchenrecipe]

Veg Hakka Noodles Recipe

 Noodles

1tsp Salt

1tsp Oil

1 teaspoon each of garlic and ginger paste 

1/2 cup of Beans

 half a cup of chopped carrots,

 1/2 cup chopped spring onions,

 1/2 cup chopped capsicums

 and 2 tablespoons soy sauce

2 tablespoons of green sauce

1-tablespoon tomato sauce

click this link for further recipe:-

[noir-renard]

I did my best to write down the recipe so you don't have to pause and rewind the video a million times, but I recommend internalizing how she makes this, particularly the part where you roll the pastry

Cassyeungmoney’s Mom's Spring Rolls

Ingredients 

Note: no measurements were given for anything; “measure with your heart”)

Napa cabbage 

Kosher salt

Shiitake mushrooms 

Carrots

Green onions

Garlic 

Ginger 

Protein of choice (if desired)

Soy sauce

Oyster sauce

Rice vinegar

Sugar (just a touch)

White pepper

Cornstarch

Sesame oil

Vermicelli noodles (mung bean)

Cilantro (optional)

Spring roll pastry sheets (premade)

Egg

Oil for frying (vegetable/canola oil)

Nuoc mam (if desired)

Instructions

Chop the cabbage; salt and massage in a large bowl and set aside (allowing the salt to draw out the moisture)

Chop veggies

Set Vermicelli noodles in a bowl of warm water to soak; set aside

Sauté veggies in a wok; start with carrots (cook until softened), add in green onions and mushrooms and cook

Once mushrooms have shrunk down, you can push the veggies aside and add in your ground meat/other protein of choice (note: you can skip adding protein; veggie spring rolls are valid)

Once the protein is mostly cooked through, add garlic and ginger. Sauté aggressively 

Add in soy, oyster sauce, rice vinegar, sugar, white pepper, and Cornstarch (Cornstarch is to keep everything moist)

Cut the heat and add Sesame oil

Stir until well mixed; set aside

Rinse the cabbage well and squeeze out remaining cabbage juice (“cabussy juices”)

Add meat and veggie mix to the cabbage (and the Cilantro if you're using it)

Strain Vermicelli noodles and cut up into smaller pieces with kitchen shears

Add noodles to meat + veg and mix

Make egg wash (egg beaten with a little water)

Take a sheet of Spring roll pastry and set it down oriented like a diamond

Add filling (not too much!)

Fold over bottom corner; tuck it to make sure there's no air; fold in side corners; roll + tucking; at the last corner, brush with a little egg wash and complete the roll

Repeat until you run out of ingredients/have the number you want

Heat up a little oil on the stove until it passes the chopstick test (oil bubbles when you stick a wooden chopstick in it. Look it up for more info)

Carefully drop the rolls in 

Flip as they cook; should reach ideal crispy golden color after about 5 mins

Remove from oil

Serve with sauce if desired (nuoc mam is what she used)