#and then blend potatoes without a blender

[icy-book]

Sarcificed my humanity for a good soup. Worth it *bleeding thumbs up*

[thebibliosphere]

Something I've been recommending a lot to my fellow MCAS + POTS-sufferers at the moment, has been investing in a soup blender.

Apart from beta blockers, the primary treatment for POTS is increasing salt and water. A really good way of combining both and upping your nutritional value is by drinking things like bone broth or veggie stock.

But if you're like me with a ton of allergies (so you can't buy anything premade🙃) and bone broth raises your histamine, then you're left with the energy sapping task of making your own.

And I don't know about any of you, but when my nervous system is throwing a wobbler, the last thing I am capable of doing is standing up for long periods at a time over a hot stove.

Some people get around this by using a slow cooker, which is great if you can. I personally can't because slow cooking raises the histamine content of food (especially meat) and also, the clue is in the name, it's a slow cooker and sometimes my POTSie, ADHD butt needs food now-ish or as soon as possible and not 8 hours later. Instapots can be good, but they take up a lot of counter space and also I don't know if you've ever tried to release a pressure cooker valve when you can barely stand, but I genuinely think that's the closest I've come to dying and I've experienced both megaloblastic and hemalytic anemia.

Which is why we got a soup blender. They take up less space, are generally easier to clean, and also easier for me, at least, to use. All you need to do is roughly chop your ingredients up, dump them in the jug, add seasoning, fill the jug with water, hit the soup function and then sit your ass down for the next 20 minutes while this magical fucking thing both cooks and blends you some liquidy goodness.

I will say, don't invest in the instapot one. It's not worth the price point, and the motor burned out on mine after about six months. It was also a pain in the ass to clean. (The self clean was more of a "swish water around for 30 seconds" function and I can't tell you how many times I hurt myself trying to get gunk off the bottom.)

The one I currently have is a Ninja HB152 Foodi Heat-iQ Blender, which was a little more expensive, but in my opinion, far superior and better made. It's faster, makes either chunky or smooth soup, really good consistency dips, ice cream and smoothies. I've also used it to make alternative milks like oat milk and it didn't jam the blades.

It also has a great cleaning system that actually takes a full 6 minutes to run and really gets any residue off the base, and it also alerts you to things like the jug or lid not being secure, which is great when I'm brain-fogged and try to blend things without the lid on.

Anyway, this post brought to you not by Ninja but by @mothman-etd making me some leek and potato soup laden with enough salt to make this POTS episode manageable.

Just throwing the info out there. Hope it helps someone.

[criminalcinnamon]

COOKING LESSONS (an alecody oneshot)

I wrote this during school lalalalalala

Alejandro sighed as he stood in the kitchen, faced with a clueless Cody.

"You know nothing of how to cook, really?" He raised an eyebrow at the shorter boy, who shrugged in response.

"Great." Alejandro said flatly. "What will you do if I am not home to make you food?"

"I dunno, probably just make some instant noodles or order takeout."

"You cannot be living off of fast food, Cody."

"I know." Cody sighed.

"Which is why I am going to teach you how to cook."

"But cooking is hard." Cody whined.

"No it is not, we will start with something easy."

"Like?"

"Soup."

"Really, soup? You know I don't like certain soups and like, the texture and stuff."

"I will let you pick the ingredients."

"Ooh!" Cody clapped his hands.

"Now, shall we get started?" Cody nodded eagerly.

Alejandro began to gather the equipment while Cody scribbled the ingredients he wanted on a post-it note.

"Have you made your decision?"

"Mhm!" Cody enthusiastically waved the paper in front of Alejandro's face.

Alejandro chuckled. "Hold it still so I can read it, remember?"

Cody nodded sheepishly and handed Alejandro the list he had comprised.

Alejandro smiled. "This looks good, we can work with this, now can you get the ingredients?"

"Of course I can!" Cody grinned confidently before accidentally walking into the fridge door, which won a giggle out of Alejandro before he went to check if Cody was okay.

"Are you alright?" He cupped Cody's face.

"I'm fine." Cody smirked. Alejandro smiled back.

Soon they had gathered the ingredients and had the pot of boiling water on the stove, Alejandro gently squeezed Cody's side, who laughed.

"Alright, time to chop the vegetables. Watch me do it first, okay?"

"I can do it without a demonstration, you know."

"Alright, I will watch you, though."

Cody grinned as he grabbed a carrot and placed it on top of the wooden chopping board before grabbing a knife and starting to (very shabbily) chop up the carrot. Alejandro winced when Cody finished.

"What?"

"Your chopping skills have... Character."

"What's that supposed to mean?"

"They could be better."

"Oh."

"Watch me, okay?"

Cody obliged and watched as Alejandro quickly cut a potato into neat cubes.

"Woah..."

Alejandro laughed. "Impressed?"

"Yeah!"

"Do you want me to guide your hands?"

Cody blushed slightly at the idea of Alejandro holding his hands and guiding him but nodded.

Alejandro stood behind Cody at the chopping board and took his hands in his own, he gently guided Cody as he cut up an onion, as well as carefully wiping Cody's watery eyes.

"Good job!" Alejandro grinned, ruffling Cody's hair, which made the other boy laugh.

"You think?"

"I know."

Cody felt his face flush again, god, Alejandro was... Well perfect, really. He sometimes found it hard to believe that Alejandro even liked him.

Soon, they had put all the vegetables (and two stock cubes) into the pot and were waiting for it to boil. Cody leaned back against the counter, getting a good view of Alejandro from where he was standing. Alejandro glanced down at Cody and noticed him staring. He smiled down at him and brushed away some of Cody's fringe that was covering his eyes, Cody sneezed in response, getting Alejandro to laugh.

"You really are cute, Cody."

"Maybe a little."

"More than a little bit."

Cody grinned. "Yeah?"

"Mhm."

Alejandro opened up the lid a few minutes later and peered into the pot.

"It is almost ready."

Cody - who was drumming his fingers on the countertop - grinned and rushed up to look.

"I just need to blend it, but we can take turns if you want?"

"Great!"

Alejandro smiled and grabbed the handheld blender.

Cody watched as Alejandro blended the soup, mesmerized by him, Alejandro noticed and chuckled.

"Cody. It is your turn." He handed Cody the blender and Cody grinned.

"Awesome!" Cody switched on the blender and started blending the soup, which started spraying EVERYWHERE.

"Oh shit."

Alejandro laughed and took the blender from him, turning it off and setting it to the side.

"I think it is blended enough, hm?" Cody nodded, his face flushed with embarrassment.

Finally the soup had finished cooling down and Alejandro poured it into two bowls, Cody almost immediately started scarfing it down.

"Good?"

"Very." Cody grinned and Alejandro chuckled before wiping the soup off of his face.

"I am glad you like it, now you know you can make something when I am gone."

"Yeah! Maybe you can teach me other recipes too?"

"Of course." Alejandro ruffled Cody's hair and Cody laughed.

"This was fun."

"It was." Alejandro kissed Cody's cheek and the latter leaned against him.

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

Hope you guys liked this one!!! It might be a little bad cause I haven't written in a while but alas.

[laundryandtaxes]

@fetusdeletustotalus I actually happened to take pictures the most recent time I made beef burgundy, which is very handy here. What I usually make is basically an extremely simplified, totally stove-top version of the dish. I don't necessarily reference a specific recipe, but ATK has a version called Modern Beef Burgundy that's similar, though theirs is much more complex and probably, resultingly, better. I find that using fairly few ingredients works perfectly well for me, and allows me to cook this routinely without any fuss and without needing a special trip to the grocery store for anything other than a shallot if I'm out or some fresh thyme. I rely on method to build flavor, and it works for me.

Basically, for one pot:

1 lb or more of chunks of high connective tissue beef- I usually just buy what is labelled "stew beef" by the grocery store

As many carrots as I want (about twice the amount pictured), half cut into circles and half cut into quartered chunks

One onion, half cut into big chunks and half diced

A tablespoonish of butter

1 shallot, half quartered and half sliced

As much garlic as I'd like

As many potatoes as I'd like, cut to roughly similar sizes and then submerged in cold water to keep them fresh in the fridhe while everything else works. This recent batch featured maybe too many potatoes even for me, an extreme lover of potatoes

1 bay leaf

A few sprigs of thyme

3ish cups of chicken broth (not beef broth, because the storebought stuff just isn't good ime, though I've been meaning to experiment with better than bouillon beef since the chicken is so good)

3ish cups of red wine, ideally something drinkable and robust

Corn starch dissolved into a little bit of cold water- more than I, at least, initially guessed I would need

S&P

Prep all your items, and you can spend almost no time touching anything after the first few minutes.

Steps post prep:

Sear beef over medium high heat in a generousish amount of oil, just enough to get sufficient color on all chunks. I salt in the pan, and cook in batches. The reason I do this is to prevent crowding the dutch oven/steaming the meat rather than frying it. Once a chunk is ready, set it aside on a plate, etc, working in batches. You will need to monitor heat, and likely lower it at some point in this process to prevent oil smoking or anything burning. This is the only step that's trickyish.

Lower heat to medium low. Add a tablespoonish of butter. I do this for yumminess reasons and because it helps to prevent the oil/beef fat in the pan from burning. Add in the roughly chopped half of the carrots and alliums. S&P in pan. Cook until everything has some light charring. Then, add in chicken stock, wine, the bay leaf, and maybe 2 sprigs of fresh thyme. Salt again. The reason that I do this is basically to make a richer beef stock- the flavor from these carrots and onions is part of the stock, and these will eventually become mush. These are not to be eaten as pieces.

Bring to a low/moderate boil and let it reduce a little. I let it reduce until I no longer really strongly smell wine. At that point, add in beef chunks, submerging them as much as possible in liquid. Reduce to a simmer. Walk away and forget the stew for a minimum of 2 hours.

Pull beef chunks, set aside. Pour the stew liquid into a bowl through a strainer. You will be left with very mushy vegetables and your herbs in the strainer, and basically finished stew stock in the bowl. Toss the bay leaf and thyme. I personally mash the vegetables up as much as possible, then add them to the stew and stir as much as possible. If I were being sophisticated, I might immersion blend the veggies in for texture uniformity. But it's stew, and I don't have an immersion blender and this sure isn't worth using a standard blender for me. The only reason I don't just mash the vegetables in the dutch oven is that I use a potato masher and don't like using metal in my dutch oven. Otherwise, I'd just mash it in the pan directly after removing the beef.

Put everything back into the pot, and add your more nicely cut carrots, onions, and potatoes. Simmer for another 30 minutes minimum.

Prep corn starch. Once added to the stew, bring it to a boil for a minute minimum to allow the corn starch to set up.

Profit

Basically, once the veg is cut and the meat is seared, you're doing very little. This is definitely not the most classic or involved beef burgundy, it's just how I personally choose to make beef stew when I make it. Some people like to remove the fat from the broth, and there is a special measuring cup sort of device you can purchase cheaply for that purpose, or you can use an ice and ladle trick that I've heard works well. Or you can do what I do and just leave it.

[fox-bright]

Watching the H5N1 stuff get worse and worse--I'm hoping we have until late next year before it goes reliably human-human, but it wouldn't surprise me if it was this winter--and not being able to do much makes me anxious, so I've been composing lists of stuff to do. I keep thinking, if this were August, 2019, and I knew covid was coming, what would I prepare? If this one goes off like the scientists think it might, it'll be much worse than covid.

Right now, I'm concentrating on food. My plan is to have enough hunker down supplies by mid-September that if things go bad in the normally-scheduled October-February flu season, we'll be okay simply not leaving the house at all. There are only two of us here now, and if things go bad there may be as many as four (as I have two separate friends I'd push hard to come stay here with us), so I need to make sure we have 4 meals x howevermany days I choose. I'm building up to six months, but I'm beginning the plan at three. While a lot of Serious Prepper lists have pretty generous caloric allowances, the MFH and I eat pretty light, and we're both smaller than the average adult human, which does give us even more squeak room here.

We started out with dry staples--bread flour, AP flour, semolina, rice, beans, pasta, lentils, powdered milk--though I have still to get powdered eggs (I'll dehydrate those myself), more dry beans (I'm going to use up a lot of what we have when I do my canning run for the winter, and so far I haven't been able to get my hands on kidney beans in any decent amounts), quinoa, and one more kind of pasta. Right now we have about 2/3 of what I'd want; we'll be holding things at this level, replacing staples as we use them, and if things look more serious we'll do another big shop and give ourselves additional stock of the AP flour, the bread flour, the rice (which we already buy in 40-50 lb bags anyway, we're Asian), the dry milk.

Then there's the perishable stuff; yesterday, the MFH and I took advantage of some very nice sales and got seventy pounds of meat for two hundred and twelve dollars. Beef brisket for stew, pork butt for sweet molasses chili, ground beef for hotter chili, pork loin for white bean soup. Still have to get chicken (which was pretty much sold out at our bulk place) for chicken soup (to be pressure canned), chicken and mushroom cream soup (to be vacuum-packed and frozen).

Very very soon it'll be time to harvest my leeks and my butternut squashes, for leek and potato soup (either finished with cream, blended to a smooth-ish consistency and frozen, or *not* blended down, and just socked away in pressure-canned Ball jars without the cream added; will it take me longer to thaw it, or to take my immersion blender to the hot individual meals later on?) and canned butternut for baking with or making soup or chili or making pasta sauce.

I might can a bunch of just potatoes, too, to keep 'em shelf stable (plus that front-loads a lot of the work of producing a meal later).

So I need to buy onions and carrots and potatoes and celery and garlic and mushrooms and corn, cream, red wine, tomato paste (because my vines got blight this year, sigh--I've managed to can one single run of tomato sauce and that's IT), ten dozen fresh eggs to dehydrate and powder and store in the fridge in case of egg shortages, several pounds of beans to be thrown into the chilis and...hm...fifteen pounds more, twenty pounds more, to have on hand? And then for non-canning purposes we'll need butter, oil, white vinegar (I've used a lot of it for pickles this year), various Asian food staples like black and rice vinegars, oyster sauce, black mushrooms and so on. As for pre-made, mass-produced foods, I'll probably make another post about them later.

While this is more than I'd generally stock in a single season, I do generally put about 100 quarts of home-canned food by a year, and I never keep less than 75-100lb of flour on hand anyway because of how frequently I make bread. So though it sounds like a lot up front, it's not hoarder level; everything I stock will be eaten, some of it pretty much immediately (the beef stew is so good). And putting it all by now means that we'll be less of a burden on our community safety net, if push comes to shove. When the covid pandemic hit I had dozens of jars of food on the shelf already, which gave me a little peace when things were looking scary. We were able to share some of our stores with people who hadn't had the great privilege of long afternoons spent seeing to the personal stores. That's a better option, to my mind, than needing to panic-shop right as things start getting a little wild.

Basically, if things go bad, we'll have food for a while. And if things don't go bad, we'll have food for a while. It's win-win. And it keeps the floor under my feet when I'm feeling unsteady, to be able to sneak down into the cool, still basement and look at row on row of gently gleaming jars of food security.

[st4rw1ng-b0y]

my problem is that I really fcking love cooking

like..

REALLY LOVE COOKING

so.. I figured I could post some recepies here

starting with some cream soup I made yesterday

the recepie is simple, all you need is some vegetables, water and salt (I'm gonna put here a recepie for 1 serving)

broccoli (25g)

half a stick of celery

carrots (~35g) (35.83g for the crazy bitches)

cauliflower (~30g) (30.83g)

potato (peeled) (20g)

water (115ml)

salt (about 0.5tsp) (put more or less depending on your preference)

basil (1 leaf) (0.5tsp flakes) (preferably fresh but if you don't have fresh you can use dried leaves or flakes)

stock cube (a small piece) (for half a pot of soup (about 6 servings) i used half a cube)

☆instruction timee☆

cut the vegetables into cubes (besides celery)

boil water, put the vegetables into the boiling water, add salt, stock cube and basil

boil for about 25 minutes (with the lid) , (for the whole pot I boiled it for about 30-40minutes)

take out the celery stick and let boil for another 5minutes without the lid

take off from the stove and put aside to cool down a little

use a hand blender to blend everything into a cream (or a normal blender)

taste and add salt and pepper if needed

enjoy!! :)

[najia-cooks]

Roasted celery and potato soup

This soup is a great way to use up limp celery! It combines a base of roasted and puréed garlic, celery, and potatoes with a sweet, sour, and spicy tempering of chili, tamarind, jaggery, and lime. The result is an exploration of sour, citrusy, and nutty spices (mustard, annatto, fenugreek, coriander)—an earthy and savoury depth of flavor with a bright kick.

Recipe under the cut!

Patreon | Tip jar

Ingredients

For the soup:

1 head of celery (about 10 stalks)

4 medium yukon gold potatoes (800g)

1/2 head of garlic

About 1/4 cup of extra virgin olive oil

1/2 tsp black mustard seeds

1/2 tsp yellow mustard seeds

1/4 tsp annatto seeds

1/4 tsp fenugreek seeds

1/2 tsp black peppercorns

1/4 tsp coriander seeds

1/4 tsp ground ginger

Salt, to taste

4-5 cups (950 to 1000mL) vegetable stock

For the tempering:

1 Tbsp non-dairy margarine

1 dried red chili, broken in half

1/2 tsp black mustard seeds

2-3 Tbsp jaggery or brown sugar, to taste

3 Tbsp tamarind purée

1 Tbsp freshly-squeezed lime juice

1/4 tsp light Cantonese soy sauce (or substitute any other soy sauce)

1/2 tsp red pepper flakes, or chili oil

To replace the tempering, you could use anything sour, sweet and savoury—try vegeterian Worchestershire sauce, or usata sosu.

Tamarind purée, often in jars or cans labeled "tamarind concentrate," can be found at east, southeast, and east Asian grocery stores. Blocks of dried tamarind pulp can also be purchased, seed-in or seedless. Break off about a tablespoon of tamarind pulp; soak it in a couple tablespoons of just-boiled water for about 30 minutes; palpate the pulp with your fingers and remove any tough seeds that you feel; blend the pulp and water together in a blender; then pass the resulting liquid through a sieve to remove any stringy bits or seed fragments.

Instructions:

1. In a small, dry skillet on medium heat, toast the coriander seeds, black peppercorns, and fenugreek seeds until spices are fragrant and fenugreek is a couple shades darker. Remove. Toast black and yellow mustard seeds for a minute or so until fragrant. Grind all spices (including the ginger) in a mortar and pestle or spice mill (I would recommend the latter—annatto is tough to pulverize).

2. Cut off the base of the head of celery to divide celery into stalks, then wash and drain. Cut each one into halves or thirds. Include some of the leaves, if you have them; optionally, reserve some for a garnish.

3. Cut onion in half lengthwise (through the root), then cut each half into fourths or sixths. Halve a head of garlic; cut off the very top of it to expose each clove; drizzle about a teaspoon of olive oil over the exposed cloves; and wrap the whole in aluminum foil. This will allow the garlic to slowly roast without drying out.

4. Coat celery and onions with a few tablespoons olive oil and about half of the spice mixture. Roast celery, onions, and garlic at 385 °F (196 °C) for 20-30 minutes, until onions are deeply golden. Stir and flip over every 10 minutes or so during roasting to ensure even cooking.

5. Peel and cube potatoes and coat with a couple tablespoons of olive oil and most of the remaining spice mixture. Bake in a shallow roasting pan at 425 °F (218 °C) for about 25 minutes, until browned.

If you don't have a second oven, or don't have time to wait until the celery and onions are finished roasting: dice your potatoes, heat olive oil on medium in a large pot, and add potatoes and spices. Fry, stirring every five minutes or so, until potatoes are golden brown on the surface, then continue with the steps below.

6. In a large pot, combine roasted celery, onions, and potatoes with salt to taste and enough stock to cover. Squeeze the roasted head of garlic to remove the garlic from the peels, and add the garlic to the pot. Add remaining spice mixture.

7. Raise heat to high to bring to a boil, then lower heat to simmer, uncovered, for about 20 minutes. Blend using an immersion blender, or in sections in a conventional blender. Taste and adjust spices and salt. Cover to keep warm.

For the tempering:

1. Heat margarine in a small skillet on medium until sizzling. Add chili and fry for a couple minutes, flipping occasionally, until fragrant. Add mustard seeds and fry for another minute or so, until popping.

2. Add jaggery or brown sugar and allow it to melt. Add tamarind, soy sauce, and pepper flakes or chili oil, and continue to heat until mixture returns to a slow boil. Remove from heat and stir in lime juice.

3. Divide soup into bowls and garnish with a spoonful of tempering sauce, celery leaves, sliced roasted celery, additional spice mixture or pepper flakes, etc.

[rats-are-cute-recipes]

Paneer and Vegetable Korma

Usually korma is made with chicken, but I wanted to try something vegetarian. I'm getting a little sick of chicken! My brother absolutely refuses to eat anything without meat in it, but he liked this just fine. Finally a reprieve from chicken!

Ingredients

♡ 1/4 cup olive or coconut oil

♡ 1 large onion, diced

♡ 4 cloves garlic, minced

♡ 1 tsp ginger paste

♡ 1 small tomato, diced (optional)

♡ 3/4 cup greek yogurt

♡ Bay leaf

♡ 1 tsp ground cumin

♡ 1/4 tsp ground coriander

♡ 1/4 tsp ground cardamon

♡ 1/8 tsp black pepper

♡ 1/8 tsp ground cloves

♡ 1/8 tsp ground cinnamon

♡ 1/2 tsp chili powder

♡ 1/2 tsp turmeric

♡ 1/2 tsp paprika

♡ 1 tsp garam masala

♡ salt, to taste

♡ 1/2 cup carrots, diced

♡ 1 cup potatoes, diced

♡ 1 large zucchini, sliced

♡ Paneer or tofu

♡ 1/2 cup to 3/4 cup water

♡ Cilantro to top

Inatructions

☆ Heat oil in large pan at medium heat. Add onions and stir

☆ Heat onions until almost translucent, then add garlic and ginger paste

☆ Once all items from pan are cooked, transfer them to a food processor or blender

☆ Add tomato and yogurt to the food processor and blend until smooth

☆ Add the blended mixture back into the pan an stir in spices. Saute until mixture reaches a simmer

☆ Add in vegetables and paneer/tofu. Let simmer for 10-12 minutes

☆ Add 1/2 to 3/4 cup water, depending on your desired consistency. Stir and let simmer for 2 to 3 minutes.

☆ Serve topped with cilantro

[dreaminginthedeepsouth]

[Anna and Bernhard Blume]

* * * *

RUSTIC POTATO LEEK SOUP

DESCRIPTION

This Rustic Potato Leek Soup recipe is kept nice and chunky, it’s naturally gluten-free and vegan (no cream), and it’s full of the coziest, comforting, simple flavors.

INGREDIENTS

2 tablespoons olive oil (or butter) 1 medium white onion, peeled and diced 3 leeks, sliced into 1/2-inch half moons (white and light green parts only) 1 rib celery, thinly sliced 5 cloves garlic, minced 1/2 cup dry white wine 1 1/4 pounds Yukon Gold potatoes, cut into bite-sized chunks 6 cups vegetable stock 4 sprigs fresh thyme 2 bay leaves 1/4 teaspoon cayenne (or less, if you prefer) fine sea salt and freshly-cracked black pepper optional toppings: homemade croutons, grated Parmesan, chopped fresh chives

INSTRUCTIONS

Sauté the veggies. Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.

[Note: I reserved about 1/3 of the soup and blended the rest with an immersion blender, adding back in the potato and leek. Tasted great, creamy texture without cream.]

Serve. Serve warm, garnished with whatever toppings sound good, and enjoy!

[my food and recipe blog: Continual Feasts]

[theskillpasystem]

not sure how ur doin rn but i recommend havin a soup u like. maybe w some bread to dip in. soup is usually beneficial. i like soup thats potato 🥔 broccoli 🥦 carrot 🥕 (vegetables and vegetable quantity can vary but broccoli and potato is vital or its a different soup) boiled and then blended up in a blender. and then u can mix in cheese 🧀 or paprika powder (no emoji ☹️) or smth else. my dad always adds cheese but i kind of prefer it without cheese i like plain vegtable taste without added saltiness a lot

is this gen or j

[curvycarbivore]

The Best Corn and Potato Chowder (Vegan)

Yield: 6 servings | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

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

This vegan corn and potato chowder is one of my favorites to cook on cold winter nights. It whips up in under an hour and has minimal prep involved. It stores and reheats very well, making this an easy option for meal-prepping. Warm up with a bowl of this creamy vegan chowder this fall or winter!

Ingredients:

2 medium russet potatoes

2-3 scallions

1 can of creamed corn

1 can of regular corn

1 cup of unsweetened almond milk

1 tsp black pepper

2 tbsp nutritional yeast (optional)

Oyster crackers for topping (optional)

Salt to taste

Directions:

Peel your potatoes and cut them into small cubes.

Head a large pot over medium heat. Add the potatoes, along with 1/2 cup of water, cook over medium heat for 5 minutes.

Use the white parts of your scallions (without the roots), slice them and add them to the pot with potatoes. ○ Slice a little bit of the green part as well and set those aside for topping at the end, or you can add some to the pot for extra onion flavor.

Cover and simmer for anther 4-5 minutes, stirring occasionally, until the potatoes begin to soften.

Once the potatoes are a bit soft, add both cans of corn, almond milk, pepper, and nutritional yeast (if you want to give it a slightly cheesy flavor).

Stir gently to combine, and turn the heat down low.

Simmer for 5 minutes or until warmed, stirring occasionally.

Now here comes the optional part. You can either enjoy it now, or choose to blend a little it to make it extra creamy. Blending is recommended (unless you're feeling lazy).

If blending, scoop about 1 cup of the potato corn mixture into a blender. Blend until liquefied, then pour back into the pot and stir gently to combine evenly.

Serve and top with some green scallions and oyster crackers or bread.

Tips and Tricks:

Some vegan chicken works really well in here too! Sometimes I use the pre-cooked Tofurky diced chicken, shred it a little, and add it in at the same time with the corn and almond milk. You can also add it to your individual portion at the end (just heat it up first so you don't have cold chicken in your chowder).

If you have any vegan bacon seasoning, try adding a bit on the top of your bowl for some added flavor.

This is also a great dish to add some ground flax seed or unflavored protein powder to. The chowder flavor easily disguises any health food powders and blends well with them.

Store in an air-tight container for up to 7 days.

[dino-boyo-agere]

Ratatouille soup :00 that sounds so good!! I've always wanted to try ratatouille but put it off bc I don't like the texture of most cooked veggies

Could we get a recipe mayhaps? 👀👀

Oh definitely!!

I don't really have measurements, but I'll try my best! I always cook a little more, and freeze the rest. I have about four days of food with these ingredients.. I also eat fairly small portions though, so keep that in mind!

Without further ado, let's get to making the ratatouille!

For the ratatouille you need:

1 aubergine

1 courgette

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

1 to two red onions

1 can of peeled and diced tomatos

1 teaspoon of sugar

Salt, pepper to your liking

Herbs & spices of your choice (I use salt, pepper, rosemary, parsley and tumeric.)

Half a tube of tomato paste

And technically garlic, but I hate that stuff so I leave it out lol (about one to two cloves should be enough, the garlic should be minced)

Maybe rice, pasta or potatoes to eat it with. (I'll follow up on that later in this post)

for the ratatouille you gotta:

Clean and dice the aubergine

Put the aubergine dices in a bowl with salt and shake it up - cover up the bowl and put it aside.

Next clean and cut the courgette and onions. (& the garlic if you choose to add it). - Put all those in one bowl.

Now clean and dice the bell peppers and place those in a separate bowl.

Take the aubergine out and tap it dry with a paper towel & clean out the bowl - put it back in the bowl clean bowl for now.

Heat oil in a pan (any oil works but olive oil tastes best)

First add the courgette, onion (& garlic) in the pan and cook them until the onions are slightly see through.

When that's done add the bell peppers.

After those are integrated through stirring, add the aubergine.

Let the veggies cook for 5 minutes - keep stirring.

After 5 minutes add the tomatoes, tomato paste, the sugar and whatever seasoning and herbs you want. (I add salt, pepper, rosemary, parsley and tumeric.)

Cook the ratatouille for about 20 minutes on middle heat - don't forget to stirr it every once in a while.

Ratatouille pairs great with:

Rice, pasta or potatoes (I prefer rice).

Simply cook one of these in the 20 minutes the ratatouille needs to fully cook. - Keep it in separate containers, otherwise the add INS suck up all the moisture.

Also, Pasta & Rice Arend good to freeze & it doesn't work with the soup!

If you don't like the texture of cooked veggies, blending them into a soup could be the perfect solution. A friend of mine also has a sensory problem with those textures and she loves this soup. I have the same issue with mushrooms, so I also only eat them in cream soup form.

Sensory issues are way more common than most people think, it's nothing to be ashamed of! <3

So, without further ado, let's get to making the soup!

For the soup you need:

The Ratatouille (without rice, pasta or potatoes)

1 bunch of Parsley

1 Parsley root

1,5 Leeks

1 cup of Cooking cream (250 ml)

I also like to add 2 - 3 carrots, it's not a must though. - That just makes it taste a little different than ratatouille, and I prefer to not have the same tasting food two days in a row! (If you just want to make ratatouille soup right from the start, there's no need to add them at all)

What you gotta do:

Clean and cut/ dice the parsley, parsley root, leeks (& carrots)

While you do that, bring about two and a half cups ow tater to the boiling point.

Add vegetable broth, pepper and the veggies.

Cook until the carrots and parsley root are soft enough to easily poke them with a fork/ toothpick.

Take it off heat and add the ratatouille. [If you youse previously frozen ratatouille leftovers, keep it on heat until it fully unfreezes and heats up too.]

Leave it to cool off a bit before pouring it into a blender to blend it up. - otherwise the blender might leak/ the lid may pop off. [If you use a stick blender, you don't need to let it cool first & can just blend it in the pod you're cooking in.]

After it's pureed to your liking, pour it back into the pot and add the cooking cream (or vegan substitute) and cook under constant stirring, until it begins so simmer.

And now to the toping & side:

I highly recommend to top it with shredded chicken / shredded chicken substitute. - just fry it in a frying pan until it's golden brown. - Make sure to use the same oil you did for the onions & courgette in the ratatouille!

And flatbread with sesame seeds & poppy seeds is amazing to dip it in the soup. - simply heat it in the oven until it's nice and crunchy outside and fluffy inside (ca. 10 - 15 min at 150°C - that's 302°F)

And that's that!

I hope the receipt is easy to follow, if you have any questions just ask in the comments or DMs!

I'd love to see your results if you choose to cook it too! <3

Have fun and good luck cooking!!

[tinx-methinks]

A soup without solids is usually a broth. Unless it's a blended soup that's made by taking a solid and blitzing it with a blender and making it smooth.

Soup can contain solids.

A stew is a soup that has many chunks but the broth has been thickened by something other than cream, usually flour or cornstarch until it has a gravy like consistency. Usually stews have starchy veg in them (potatoes!) already so it's less common to serve them with another starch (tho sometimes folks will throw egg noodles in, or serve over rice).

the soup poll AKA where are the chunks?

occasionally when discussing lunches and dinners and other such wonders i get the feeling when i say "Soup" i mean another persons definition of "Stew", and our communication is somewhat skewed. please tell me how you identify your wet meals

if you so desire, detail your decision With the place you grew up/learned your distinction in the tags

[atplblog]

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[kshitij1804]

How Manual Food Processors Can Simplify Your Meal Prep Routine

Preparing meals at home can be a time-consuming task, especially when it comes to chopping, slicing, and dicing ingredients. But what if there was a way to make meal prep easier and faster? Enter manual food processors, an essential kitchen tool designed to save you time and effort while preparing delicious meals. Unlike electric gadgets that can be bulky and complicated, manual food processors offer a simple, versatile, and efficient solution for anyone looking to streamline their meal prep routine.

In this blog, we’ll explore how manual food processors can simplify your meal prep and introduce some must-have tools to make your kitchen experience more enjoyable. From vegetable graters to slicers and portable blenders, these tools are perfect for anyone wanting to spend less time prepping and more time enjoying their meals.

Save Time with Quick Chopping and Slicing One of the biggest challenges of meal prep is the time it takes to chop vegetables, fruits, and other ingredients. With a manual food processor, you can drastically cut down on prep time by using tools designed to make slicing and dicing quick and easy. Manual food processors like the Versatile Vegetable Grater allow you to grate, slice, and chop ingredients in seconds without the need for bulky electric gadgets. For those who regularly prepare salads, soups, or stir-fries, this tool is a game-changer. Simply place your vegetables in the grater and turn the handle to achieve perfectly sliced or grated vegetables in no time. This means less time chopping and more time savoring your homemade meals. It’s ideal for people who want to reduce their time in the kitchen while still enjoying fresh, healthy meals.

Improve Efficiency with Multi-Functional Tools Another great benefit of manual food processors is their versatility. Many of these tools are multi-functional, allowing you to perform various kitchen tasks with one device. The Vegetable Slicer and Peeler is a perfect example. Not only does it slice vegetables effortlessly, but it also comes with a peeler, making it an all-in-one tool for prepping a wide variety of ingredients. Whether you’re slicing potatoes for chips, shredding cabbage for coleslaw, or peeling cucumbers for a salad, this manual food processor can handle it all. By using a multi-functional tool, you’ll reduce the number of gadgets cluttering your kitchen while increasing your efficiency during meal prep.

Investing in a manual food processor with multiple functions can streamline your kitchen tasks and make cooking a more enjoyable experience. You’ll spend less time searching for different tools and more time focusing on preparing delicious, healthy meals.

Create Perfectly Sliced Veggies for Every Dish When it comes to preparing vegetables for specific dishes, achieving uniform slices can be challenging. Manual food processors, like the Wavy Potato Chip Slicer Tool, offer an easy solution to this problem. With this tool, you can quickly create perfectly sliced, wavy potato chips or other vegetables for your favorite dishes.

Whether you’re making homemade chips, vegetable fries, or fancy garnishes, this slicer gives you consistent results every time. It’s also great for adding a decorative touch to salads and side dishes. Manual slicers provide the precision needed for even slicing, ensuring that every piece cooks evenly and looks visually appealing. For anyone looking to elevate their meal presentation without spending extra time, investing in a quality manual slicer is the way to go. Not only does it simplify the process of preparing vegetables, but it also allows you to get creative with your meals.

Blend On-The-Go with Portable Options In addition to chopping and slicing, many manual food processors also come in portable designs, making them perfect for people with busy lifestyles. The Portable Electric USB Rechargeable Blender is a fantastic option for those who love making smoothies, juices, or protein shakes. While not entirely manual, this rechargeable blender is compact, convenient, and ideal for blending on the go.

Simply charge the blender with a USB, and you’ll have a powerful yet portable tool ready to make smoothies or blended soups whenever you need. Whether you’re at home, at work, or traveling, this blender ensures that meal prep doesn’t stop when you’re on the move. It’s perfect for health-conscious individuals who want to enjoy fresh, nutritious drinks without relying on pre-packaged options. A portable blender like this can revolutionize the way you prepare snacks and beverages, giving you the flexibility to maintain a healthy lifestyle no matter where you are.

Conclusion Manual food processors are an excellent investment for anyone looking to simplify their meal prep routine. From chopping vegetables to blending on the go, these versatile tools help reduce the time and effort it takes to prepare meals while offering precision and convenience. Whether you’re a busy parent, a health-conscious individual, or someone who just wants to make cooking more efficient, manual food processors are the perfect solution for your kitchen.

Ready to make meal prep easier? Check out our selection of manual food processors and discover tools like the Versatile Vegetable Grater, Vegetable Slicer and Peeler, and more. Shop now and take the first step towards a simpler, faster meal prep routine!

[cooking-up-nostalgia]

COOKING TERMS

From The Settlement Cook Book, 1965 edition, page 33

Bake: Cook by dry heat in an oven or, as applied to pancakes, on a griddle

Barbecue: Cook over an open fire on a spit or in an oven, usually basting with a savory sauce

Baste: Moisten food as it cooks with sauce, pan drippings, or fat

Blanch: Cook in, or simply cover with, boiling water for a few minutes in order to make food easy to peel or as a preliminary to freezing (vegetables), or in order to precook food before further preparation

Boil: Cook in boiling liquid in which bubbles rise vigorously to the surface.  The boiling point of water is 212°F at sea level.

Braise: Cook covered in a small amount of liquid in the oven or on top of the range

Broil: Cook by exposure to direct heat under the broiler of a gas or electric range, in an electric broiler, or over an open fire

Cream: Blend ingredients with a spoon or fork or in an electric beater until softened and creamy.  Used principally to describe the combining of butter and sugar for a cake.

Dice: Cut into small cubes about ¼ inch in size.

Dot: Scatter small amounts of specified ingredients, usually butter, on top of food

Dredge: Cover with a coating of flour, crumbs, or cornmeal

Fold: Blend beaten egg white or whipped cream into a thicker, heavier mixture using a gentle under-and-over motion that does not break down the air bubbles

Fricassee: Stew pieces of fowl or meat and serve with thickened sauce

Fry or Pan-Fry: Cook in hot fat in a frying pan or skillet.  To deep-fry requires using enough fat to cover the food completely.

Grill: see Broil.

Marinate: Soak in a liquid containing an acid such as lemon juice, vinegar, or wine, plus seasonings and sometimes oil.  Used to flavor and tenderize meat, fish, and poultry.

Parboil: Precook until partially done.  See Blanch.

Poach: Cook eggs, fish, chicken, fruit, and other delicate foods in hot liquid at a temperature below the boiling point

Puree: Reduce food to smooth, uniform consistency by pressing it through a sieve, food mill, or potato ricer, or by whirling it in an electric blender

Roast: Cook by dry heat in an oven, on a spit in an oven, over charcoal, or in an electric rotisserie

Sauté: Cook in small amount of hot fat

Scald: Heat liquid, usually milk, to temperature just below the boiling point

Score: Mark with a sharp knife or with a fork to make decorative lines

Sear: Brown quickly at high temperature

Simmer: Cook slowly, just below the boiling point

Steam: Cook over boiling water in steam without letting the water touch the food, contained in a colander or in a mold on a rack.  Sometimes means cooking in the top of a double boiler over boiling water or in a very small amount of boiling water in a saucepan.