#i forgot to add scallions. …….

[lettucecook]

Peanut chickpeas and tofu over rice w a side of sesame garlic kale . Thanks

[eschynite]

marinating drumsticks rn bc i'm a #mom

[spacelazarwolf]

marag ab adass (lentil soup) - iraq

cookbook: mama nazima’s jewish iraqi cuisine

total time from start to finish: 40 minutes

rating system

difficulty: 3 (pretty easy) this recipe does require some basic knife skills to chop the veggies but overall it's a very beginner friendly recipe.

rating: 4 very good, i'd definitely make it again.

this was really good. i think when i make it again i’m going to soak the rice and lentils before i put them in the pot. i also added more salt than the recipe called for because it just didn’t quite feel like enough. i also forgot the mint and didn’t have shallots so that’s on me, but overall this was really filling and tasted great. i served it with moroccan semolina bread (which i can also review if y'all want)

recipe:

2 tsp olive oil (i used more)

1 small onion, chopped

1 stalk celery, chopped

1 tsp salt (i used more)

1/2 tsp garlic powder

1/2 tsp black pepper

1 tsp ground cumin

1/2 tsp ground turmeric

1 cup uncooked rice

1 cup dried green lentils

1 cup dried orange lentils

3 large tomatoes, minced

1/2 cup (about 4) chopped scallions

1/4 cup (2 tbsp) chopped fresh mint

heat the olive oil in a large pot and add the onion. sauté until golden brown. add celery, garlic, salt, and spices and stir for one minute over high heat (toast your spices beforehand for best flavor). add rice, lentils, and tomatoes, reduce to medium heat, add 8 cups of water, and bring to a boil. reduce heat to low, cover and simmer for about half an hour or until the rice and lentils are cooked all the way through. remove from heat and stir in the scallions and mint.

"sh'rubo ala kad haltoo" ("let him drink as much as he can tolerate") means that one should allow a person to do what he is capable of doing, without pushing him beyond his ability.

[shoku-and-awe]

Chaotic day so I made a pajeon/chijimi to use up some wilty vegetables (turnip greens and unlabeled leafy greens from the bargain section). Also threw in a big green onion and garlic. Nice and crispy and delicious. Super versatile for whatever you need to get rid of!

The batter is equal parts flour and water. Maangchi’s recipe said to add doenjang soybean paste, which I didn’t have but I did have tianmianjang. Also I was supposed to add sugar but forgot. Still good!

The dipping sauce was great too: 2 tbsp soy, 1 tbsp vinegar, 1 tsp sugar/honey, chopped onion (I used scallion), chopped chili peppers, and 1 tsp toasted sesame seeds. I’d use this for gyoza, scallion pancakes, tofu, anything!

[alexanderwales]

My kimchi samgyeopsal carbonara didn't quite turn out like I'd dreamed, but I think with a few tweaks it might get there. The idea was that pork belly is basically what guanciale, pancetta, and bacon are, and the main thing missing would be some saltiness that I could add back in with some fish sauce and miso paste. All that was theory was borne out in practice. I added some mushrooms, which was no problem, and some garlic, which is usually a part of carbonara anyway.

I think the problem was the kimchi. The idea was that it would serve the role of capers, something bright and acidic to cut through the fattiness of the pork belly and eggs. The problem is, I had all this pork fat, and I love frying up kimchi in pork fat, and I forgot that it gets rid of both the acidity and freshness, which meant that it wasn't serving its purpose.

Overall, a good experiment with what I would call a middling outcome, though leaving the kimchi aside it was pretty good carbonara. Also, I definitely should have had some chopped scallions for color/garnish, but I used basil instead, then didn't eat the basil because it didn't go with the meal.

My apologies to culinary purists from Italy.

[stumpyjoepete]

Oh oops, I forgot one question from @femmenietzsche 's ask.

(56) Favorite low-effort meal that you make?: 榨菜肉丝面 (= zhacai rousi mian = pickled mustard stem and pork sliver noodles)

榨菜 is this shelf-stable sichuanese pickled vegetable. You can buy it in single serving packs too. It's extremely easy to throw together a tasty bowl of noodle soup in like 10-15 min w/very little effort or planning. The genius of this is that you could theoretically just use three ingredients (榨菜 + noodles + protein of choice), but you can also expand on the basics in any number of ways based on what you happen to have in your fridge or pantry:

The meat you're supposed to use is pork loin cut into those little slivers like at a Chinese restaurant. Feel free to use whatever you want. Feel free to marinate it or not. Feel free to sautee it in the pan to get a little color and then add it back into the soup at the end... or just dump it in raw right near the end when the soup is almost finished.

For aromatics, you could stick with just the 榨菜 or you could add any or all of garlic, ginger, and scallion whites. Sautee these before adding the liquids.

For the broth, you need something savory, something tangy, and something spicy. And the whole thing should be about 1 C per serving. For savory, you could use a box of chicken broth and/or you could just add water and then doctor it up with chicken powder, soy sauce, and/or msg. For the tangy, I use Chinese black vinegar, but a little rice vinegar (or something else not clashy) would work fine too. For the spicy, I'm a fan of sambal. Huy fong has a good one. Or, you know, whatever floats your boat. Taste the soup and balance it. Might need a bit of sugar too. I'm kind of shooting for a 鱼香 kind of flavor profile, if you are familiar with 鱼香肉丝 or 鱼香茄子.

For the noodles, you can use fresh or dried chinese noodles. Or fucking spaghetti if you want! You can cook them and add them to the bowl and then ladle the soup onto them. Or you can even just cook them in the soup, which will thicken it up a bit.

For garnishes, if you used scallions, you can slice some scallion greens. Or not. Or maybe you have some spinach or something, and you can blanch that in the noodle water for 15 secs or something. Or not.

This is the first Chinese dish I ever really mastered. I have done a zillion variations on this, and I never get sick of it. It's a very convenient and tasty meal. I really like that Chinese flavor profile (used in several different noodle soups) of savory, tangy, and spicy.

[onetimetwotimesthreetimess]

malec and orange peel theory let go

“Yes,” Izzy smiles.

excuse u people peel orange for the isabelled lightwood not the other way around

of course magnus would peel orange magically that thing is a hassle aldksgjlfdhjdl

Then, Magnus speaks, “Oh, wait. I forgot,” before a magically peeled orange appears in front of it.

this lil shit

“Peel,” it’s an order this time because Raziel, Magnus will know shit is up now.

dom alec tease omg

“Here, Daddy. I peeled it,” Max yells excitedly.

i cant blame him i would do the same for alec too

“Not all of us have partners who can take us to any part of the world and have us taste world cuisine,” Jace grins.

sometimes i lie at night and think about alec can literally eat fresh off oven french desserts from France and I'm like...bitch gimme your sugar baby status

Magnus prefers the spicier one.

hotpot only good if it's spicy there i said it!

Magnus sits next to him, a hand dragging a random pattern on his thigh as Alec murmurs something against his ear, pulling a small grin out of the man.

everyone is that brazilian dog eyebrow rainbow meme

“His white ass couldn’t deal with the spicier broth the first time we tried it.”

and when i said first time alec all blushed cheeks breathing heavily tongue out and it make magnus develop a new kink, then what

Magnus nudges him and without even looking, Alec turns and opens his mouth as Magnus feeds him a bite of fish ball.

oh magnus know how to feed alec ball all right-

There are a few pieces of mushrooms in his broth which he doesn’t like at all. He picks them up and puts them on Magnus’s plate who rolls his eyes at him.

me with the most evil invention of nature (scallion)

He puts down his chopsticks and starts peeling the shrimp one by one. When he is done, he transfers the plate to Alec who smiles at him.

magnus pass the test he now officially qualified to be a k-drama male lead love interest

“Umm, I like doing it for him,” Magnus adds nonchalantly.

when devotion is peeling shrimp for your SO >>>>>>>

He thinks about Izzy’s question and scoffs—of course, he knows how to peel a shrimp.

guess our single asses have to eat the shrimps whole like a REAL bad bitch

His husband frowns. “I don’t know. Maybe the first time we went out for a hotpot. You seemed confused by everything so I helped.”

The first time was almost five years ago.

“Okay,” he mumbles before he adds. He doesn’t know why but he can’t help but ask. “But why are you doing it still?”

Magnus gives him a small smile. “Because you like shrimps.”

AWEEEEEEEEE magnus is so male lead love interest with dedicated track written and referenced specifically him

Alec kisses Magnus’s nose before he speaks. “Some stupid peel theory has got nothing on you.”

now i wonder how does alec eat crabs and overall shellfish lol

ofc people would be peeling oranges for one and only Isabelle lightwood but I like the idea of Clary and Simon fuxking with those two constantly with mundane culture.

lmao Magnus really do be perfect to play the certified male rom com lead. He had the vibe>>>>>>

Magnus know how to feed Alec ball- when I tell you i spit water readinf this jsjsjsjsjsj. and yes devotion is peeling shrimp for your SO.

And, I, too would give my life to peel oranges for Alec Lightwood. It’s what he deserves jssnsjsjsjk

Thank you for this love. I’m glad you liked it. 🌻🌈🌻

[yinwaryuri]

Okay friends of the MDZS/The Untamed fandom

If you've seen my previous post about making lotus root and pork rib soup, you know the journey I've been on. If you'd like to try making the soup yourself, a link to the recipe is toward the end of the OG post. That one got a little long with all the additions and extra advice from friends, but since I've made it again I'm reporting the results. Why I feel the need to do so is beyond me but this is the only genuine cooking I do and I deserve to be proud of every attempt, so if this annoys you, imagine these faces:

I will give a disclaimer that I had meant to make this soup a week and a half earlier but the mental illness was too strong, so yesterday I forced myself to push through the mental illness anyway so I wouldn't waste too many ingredients (we still wasted some 😔). So, alas, this soup had no ginger and half as much lotus root as desired, plus I forgot to read how much seaweed I was actually supposed to use (way less than what I used), and completely omitted the chopped scallion even though I had it ready because I just. Forgot to actually add it.

We carry on.

In all of my past versions of this soup, I didn't include the rehydrated seaweed. I was advised to give it a go this time and ...well. 😅

That bowl is a good 9 inches in diameter and 3 inches deep. And I took that photo AFTER adding a liberal amount of seaweed to the pot. Yes, I rehydrated the whole package. I didn't think about anything other than, "I'm finally adding the final step to this recipe I've been following!" and entirely missed that it only calls for 1 cup. [Hold on. Googling how long rehydrated seaweed be stored right now. OMG YOU CAN FREEZE IT THANK HEAVEN.]

This is me scooping out all the fuckin seaweed that entirely took over the soup 😅😅😅😅😅😅

Remember how I said there was half as much lotus root? Yeah, this is seaweed soup with a hint of pork now. Good luck finding any slices of lotus root.

I had also assumed that this seaweed would be salted (the packaging was NOT in English, but honestly I can't blame the label for this). I had certainly added what I thought was already a generous amount of salt but let's remind ourselves that I am barely a cook by any means. This girl doesn't know shit about how much salt should go into 12 quarts of water to add enough taste. I did go heavy on the goji berries though.

This resulted in the broth being mainly pork and goji berry water :/ if I'd had the motivation to go out and buy fresh ginger and remembered the scallion I'm sure it would've been better (and more salt obviously), but hopefully I'll be in better spirits next time I make an attempt. I learned a lot from this one.

The one thing I am proud of though?

Look at how clear that broth is. The oily bubbles are from the meat, and I also apologize I don't know if it's my phone's camera or my photography skills, but if it doesn't look clear to you I promise it does irl! I didn't use any of the cooking wine or soaking the meat with the ginger like @of-sevenseas suggested, but just by following the process in the recipe and making extra sure I washed the meat well this time, it seemed to work out!

Lessons learned:

Making soup while having a bad mental illness day is not a failed endeavor, but watch out.

Don't do this without ginger. What are you doing. That soup is wet stuff in hot water.

ADD MORE SALT FOR THE LOVE OF GOD, YOU CANNOT BE THIS WHITE.

Read the recipe including measurements. Cooking is, of course, more improvisational than baking, but there's a reason we follow guidelines. Especially when we're rookies, still.

Next time we're gonna try the cooking wine and ginger thing with the meat. It sounds like an adventure.

Celebrate your wins!!!! I did have a success in this attempt!

I also did very well keeping the cat away from this whole 7 hour process, which is the greatest success of all.

(Obligatory kitty pic, since I mentioned her. Meet Lucy everyone. She's hiding under my blankets from the loud scary generator outside my window.)

[pluto-has-none]

379cal - Asian Noodle Soup

(Take out anything you don't like. It's filling and tastes great, will keep you going all day)

BROTH:

- 1.5cm ginger piece (cut into 3 pieces)

- 1 clove garlic (crushed)

- 1 tsp sesame oil

- 1 tbsp soy sauce

- 1 tbsp ovster sauce

- 1 tsp sugar

- 1 cup chicken broth

- 1 cup water

TOPPING + NOODLES

- 70g egg noddle (or whatever you prefer)

- 2 large vegetables of choice (Bok Choy)

- 1 scallion / shallot (green part finely chopped)

1. Place Broth ingredients in a saucepan over high heat. Place the lid on and bring to a simmer then reduce to medium and simmer for 8 - 10 minutes.

2. Cook noodles according to packet directions.

3. Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).

4. Place the noodles in bowls and top with (bok choy). Ladle over soup, garnish with green onions.

(I forgot to take a picture after I made it so it's an image from Pinterest but that's how it looks (😭)

(Add 1 cup of shredded chicken breast as a topping, it’ll bring the total upto 642cal but you’ll get a good bit of protein in there.)

[jasminebutintaiwansojiemin]

July 19th, 2024 星期四 - Gold Museum, Exploring 九份, Setting Off 燈籠

Today was very long, but we got to travel a lot and see more of the mountains and greenscape that we can’t see in the city. We began our day by taking a coach bus to the gold museum. The drive was very very long, but we got to see the absolutely gorgeous ocean from a very high point. We got to visit several sites at the museum as we walked through it. At one of the sections, there was an interactive mining game, where you scan a QR code, pick your cursor color/shape, and then play a game to dig out ores. At the end, the game shows the different percentages of ores that were mined.

At the gold museum we also got to see and touch a large variety of rocks/minerals/metals. Some were dull and brittle, while others were colorful and shimmery. There was also the HUGE gold brick that visitors were encouraged to try to pick it up (our tour guide said if we could pick it up, we could keep it). I did indeed try my hand at lifting it, but I fear that I too was unsuccessful and will unfortunately continue to be poor :(

I ended up buying a couple of goodies at the gift store— a gold metal fish bookmark and some porcelain calico cat chopstick holders. Somehow when I tried to use Apple Pay, the POS system broke itself so there was a bit of a tussle trying to fix it. Everyone else after me in line had to use cash :/

Our next activity was taking another drive to Jiufen, a neighboring mountainside town that had a crazy intricate system of colorful shops, food stalls, and tea houses. I explored the shops with some of my classmates as we looked for a teahouse to have lunch in. I did find a jewelry store with Chinese traditional earrings, but I wanted to look at other options and forgot so I never returned. We ended up finding a teahouse with an amazing view of the mountains and sparkling blue ocean. To get there, we had to travel through the small rock tunnel passageway that was pretty cool. I’ll be honest, I didn’t LOVE the tea. It was a cool experience getting so see the tea ceremony and such but as a colonizee of England, I fear I might have to stick with adding sugar in my tea :( I ordered salt and pepper shrimp, but the shrimp was WHOLE with the head, shells, and legs….but I championed through.

After lunch, we explored some more and encountered a lot of very cute animals on the way. At the very end, I FINALLY find a store that sold qipaos, but it was kind of expensive and the options were limited so I opted to try buying it again later. We stopped along the way to get watermelon juice, something I’ve seen different vendors selling all over Taipei. It was pretty tasty and relatively cheap. We eventually met back with the rest of the class and took another long bus ride to another museum that was unfirtenyl closed. In its place we set off lanterns instead. We got to use calligraphy brushes and ink to write our hopes and dreams on the lanterns before the attendants helped set them up to be lit. We all got to take a video of us lifting off our lanterns and watching them float off into the distance. It was pretty cool. It felt like those scenes in traditional Chinese dramas.

After the lanterns, we hung out in that area for a bit and tried scallion pancakes. I got all the toppings on my scallion pancake because i wanted to try it in its intended? form and I’ve always seen them in Korean dramas. It was pretty tasty, but perhaps if I get it again, I’ll get it just plain. There were also options to add egg or American cheese but I passed on those. Our professor’s husband later told us that he was really happy we all tried the scallion pancake since it’s one of his favorite foods in Taiwan which was super sweet <3 (that’s father for real!).

Later we headed home on the bus and i settled into bed after a long day of traveling and seeing new things!

Academic Reflection

The now popular tourist attraction of Jiufen originally started off as a village of nine families that eventually turned into a town after gold was discovered in the nearby Kauhun hills. It peaked during the Japanese occupation of Taiwan, and houses sprung all over from people moving to mine for gold. Water ran so freely though the town that even in front of people’s doorsteps could they bend down and feel gold in the water. Unfortunately during World War 2, Jiufen was used a prisoner of war camp for Allied soldiers captured in Singapore. At camp Kinkaseki, the POWs were forced to work in the gold mines and the camp had the majority of deaths that occurred in all fourteen POW camps in Taiwan.

Also, I did some research into scallion pancakes, because something our tour guide said made me slightly confused. Our tour guide made a comment about how scallion pancakes are endemic to that area we were in, but I’ve long heard of 파전 (Korean scallion pancakes) even before I ever started studying Chinese. Even the sign at the scallion pancake shop said 파전 on it. After doing some research, I found a very humorous accusation that pizza is really just a copy of a scallion pancake. Apparently the story goes that Marco Polo missed scallion pancakes so much when he returned to Italy, that he asked his chef friends to recreate it. Eventually he asked them to put the toppings on top instead of inside, and the pizza as we know it was born! (Allegedly). Of course this story isn’t real but I think it’s hilarious considering the other stories I’ve heard about things being stolen from China such as pasta from noodles.

[rogha]

its not like a secret recipe or anything its just a jamie oliver one, but sure.

also sorry i forgot this in my drafts for so long.

This has been ALLEDGED to be a 15 minute meal but I’ve managed that. exactly never so dont listen to him he can chop vegetables really fast probably.

INGREDIENTS:

Scallions/spring onions/green onions/i have also used a regular onion because I often think things are at home when I’ve actually eaten them already

Garlic

Fresh Coriander

Dried Chilli Flakes

Two 400g Tins Of Tomatoes

Jar Of Roast Red Peppers (also about 400g)

Basmati Rice (100g according to the original recipe but I definitely just pour from the bag at least twice this much.)

Salt and Pepper (apparently this is something you are supposed to add at ever stage in cooking but i just add it at the end usually)

Okay so. Boil the Kettle.

Big Pot On The Stove.

You are going to put some fat in there. Mr’ Oliver uses olive oil. Do Whatever - sunflower, vegetable, butter. Jars of roasted red peppers often come packed in oil so usually I use a drizzle of that.

Once that’s cooking shit temperature. Onion, coriander, garlic. Into the pot. You are going to blend the soup later so you don’t have to finely chop anything. Chilli flakes. I think the phrase is cook until fragrant.

Next is. Tomatoes. Into the pot. Cook that for a minute. Then fill the empty tins up with boiling and pouring them in the pot once each. This is terrible and the worst step in the recipe and I nearly burn myself every time. I now do this but hilding the tin over the pot, and pouring the hot water into the tin then back out as quickly as possible.

Drain the roast red peppers and add them to the soup. If you dont have roast red peppers in a jar sometimes I add uncooked ones back when I’m adding the onions.

Add the rice and allow it to cook.

If you have a stick blender stay winning blitz that soup in the pot. If not good luck and god bless transfering it to a normal blender.

The soup is done!

Jamie himself has also alledged it is a mexican soup but i dont think anyone who has stepped foot in mexico would agree however that does affect the serving suggestions I am about to emparty upon you.

I eat it with tortilla chips and sprinkled with feta cheese but you can also add yogurt or sprinkle avocado or cherry tomatoes or jalapeños or a squeeze of lime.

It freezes extremely well with the feta cheese portioned into it but I haven’t frozen it with any of the other sprinkles.

caramelised onion this garlic that. what about my darling wife fried or roasted red bell pepper.

[thenomadinside]

A Seoul-o Trip to South Korea: Part 2

Places covered in this post: Imun Seollongtang, Insadong, Ssamzil, The Booth Brewing Company

When you have finished the first full day in a new country, you can immediately feel the aftermath of the day taking a heavy toll on your body. Your body has still yet to fully adapt to not only the time difference but spike in daily physical activity. I also tend to find myself parched and a bit dehydrated the day after because I forgot to drink more water than I normally do to account for that added activity. Thus, I prefer to keep the the first two days relatively low key and then gradually tack on more strenuous activities for later in the itinerary.

My second morning in Seoul began with a 10-15 minute walk from my hotel in Myeong-dong to a cafe called ‘FELT Coffee.’ As a self-proclaimed cafe addict, this typically tends to be the very first thing I do in the morning to get me pumped for the day. It is one of the many thrills when traveling abroad, just simply knowing that there is unchartered territory just overflowing with adorable local coffee shops just waiting to be discovered. There is no better place to explore cafe culture than Korea because people are obsessed over here. Seriously, there is no shortage of quality cafes here and it seems very much integrated with the everyday lifestyle here. Read more about all the favorite cafes I visited in Korea here: (link here)

Imun Seoollongtang: Restaurant Review

‘Seollongtang’ is a clean healthy and protein-rich soup made primarily of ox bones and this restaurant gained recognition for boiling their soup for over 17 hours!

For brunch, I ate at a well-known restaurant called ‘Imun Seollongtang,’ which came highly recommended by the same friend that suggested ‘FELT Coffee.’ For first timers, you might have a bit of difficulty spotting this location because the restaurant is tucked away on the side of a parking lot. Normally this dish isn’t one that I crave out of all the delicious Korean dishes but it actually felt perfect for a winters day especially as the first meal of the day. In my opinion, Seollongtang is much more suited for breakfast than kalguksoo as it is a much lighter dish but still fill you up. The taste of this soup is typically quite bland but you can customize it and add salt accordingly based off your preference. The ox bone soup had a generous amount of meat and chunks of gelatinous tendon as well as a solid amount of noodles and rice. If the soup is not filling enough, they also had a few trays containing homemade kimchi, Kkakdugi otherwise known as “kimchi radish(깍두기),” soup salt and chopped scallions.

Insadong: Ssamzil

Insadong is one of the few places that I distinctly remember from my trip 8 years ago! The street itself hadn’t changed much aside from a new line up of stores, but besides that it pretty much is exactly how I remember it to be. I distinctly recall being mesmerized by the “whiskers” of Kkul-tarae (꿀타래, dragon’s beard candy) here and happily getting sugar stuck in my teeth while paying a nearby visit to Changdeokgung Palace. Inside Insadong there is a creative mall filled with small local businesses called ‘Ssamji-Gil.’ The mall has four floors and you can easily reach to the top by walking up in a reverse funnel pattern. Each floor has a handful of highly curated local artist shops that sell a wide range of items from handmade fragrances, Korean ceramics, and more. They also offer have a few more engaging and “interactive” activities such as a leather making workshop, painting and etc. I even got my own custom design embroidered on a luggage tag here! Disclaimer: I spent an annoyingly long time perfecting my luggage design, only for them to just pick out a pre-designed logo for me. Sad.

If you have some additional time to kill, there is a pretty neat shopping mall nearby called Insadong Anyoung.

The Booth Brewing Company: Beer & Pizza

The Booth is a Korean micro brewery that originally was a small pizza pub but has since evolved and even found its way into the American market.

To finish the day strong, I ended up grabbing dinner around Gangnam and stopping by The Booth Brewing Company in their Jongnu location to a nice cap to the day. I believe this is their original location but have other micropubs around Seoul. I am a huge fan of their brand identity as it is very distinct and memorable. Their logo is an alien that reminds me of Monsters Inc and feels very hipster, young and trendy. The actual pub itself was difficult to find as it’s on the second floor and hidden in a corner but I eventually found it through a pullup banner outside. It seemed quite popular and seemed to specifically draw out many Korean Americans. I didn’t try their pizza during this run because I had already eaten dinner but would highly recommend it as the people next to me seemed to enjoy it.

And that concludes the second day exploring Seoul!

[whileawaythehour]

i also made the sorta primavera from the washington post. 

this is the recipe:

Ingredients Fine salt 2 tablespoons olive oil 1 cup (3 ounces) sliced cremini mushrooms 2 spring onions or 4 scallions, thinly sliced Pinch crushed red pepper flakes (optional) 1 pound fettuccine 1/2 small head broccoli (2 to 3 ounces), cut into small florets 1 cup (3 to 4 ounces) chopped snap peas or snow peas 4 to 6 stalks asparagus, trimmed and cut into 1-inch pieces 1 cup (4 ounces) frozen green peas (see headnote) 2/3 cup heavy cream or half-and-half, plus more as needed 1/2 cup (2 ounces) grated parmesan cheese, plus more as needed (see headnote) 12 cherry tomatoes, halved (or quartered, if large) Handful fresh basil leaves, torn, for serving Freshly cracked black pepper, for serving Steps 1. Bring a large pot of salted water to a rolling boil.

2. Meanwhile, in a 10-inch skillet over medium-high heat, heat the olive oil until it shimmers. Add the mushrooms and a pinch of salt and saute, stirring occasionally, until pale brown, about 5 minutes. Add the spring onions or scallions and cook, stirring occasionally, until warmed through, about 1 minute. Stir in the crushed red pepper flakes, if using, and remove the pan from the heat.

3. Add the fettuccine to the boiling water and cook approximately halfway, until malleable but still quite firm, 4 to 5 minutes. Add the broccoli, snap or snow peas, and asparagus. Cook until the fettuccine is al dente – or done to your liking – and the vegetables are bright green and tender, 4 to 6 minutes. Stir in the frozen peas, and let them cook for 20 seconds. Reserve 1/4 cup of pasta water. Drain the pasta and vegetables, but do not shake them to dry further. Immediately transfer them back to the pot.

4. Return the skillet with the mushrooms and spring onions to medium heat. Stir in the cream or half-and-half, followed by the cheese, letting it melt. Add the mushroom and cream mixture to the pasta and vegetables, along with the cherry tomatoes and reserved pasta water, and cook, stirring, until the sauce just barely coats everything. Taste, and season with more salt, if desired. If you like the pasta saucier, add more cream and/or cheese. Divide among 4 plates or shallow bowls, top with basil and black pepper, and serve.

i added about 8oz of bacon to this. my beloved forgot to get frozen peas when i sent him out to shop for the ingredients, so they were omitted, but other vegetables were used in greater quantity to make up for it. i also  chose to make it saucier.

in the future, i’d use more bacon and more veg. as it stands it was very pasta heavy, but a great dish nonetheless.

[whentherewerebicycles]

unbelievably easy plant-based meal #6: roasted butternut squash pasta with chickpeas, walnuts, spinach, and sage

this one was delish. involved a little more mess than previous dishes but still basically a very easy meal that comes together in about 20-25 min (and not all of that time is active cooking time either).

what you need: 2 cups cubed butternut squash, 1 shallot, 1 tbs or three cloves of garlic, fresh sage, big handfuls of spinach, half a cup of chickpeas, whole wheat pasta, butter, oil, balsamic vinegar, and lemon juice.

what you do:

preheat the oven to 400 & roast the butternut squash for 20 min. boil water & cook pasta while squash is roasting (you’ll save 1/2 cup of the pasta water at the end btw).

thinly slice scallion. mince garlic. roughly chop sage. once the butternut squash is close or done, heat a pan over medium to medium high heat with olive oil + 1 tbs butter. cook the scallion for about 5 min or until translucent. toss in the sage for 30 more seconds.

add garlic, chickpeas and chopped walnuts if desired (okay to leave out), and the roasted butternut squash to the pan. cook until lightly browned and fragrant. add a splash of lemon juice and balsamic. (personally I didn’t love the balsamic in there and was only so so on the walnuts but both were fine.)

add the drained pasta and 1/4th cup of pasta water to the big pan with the other stuff. mix it all up over medium low heat. add a little more water if it’s sticking. if you eat cheese you can also add Parmesan or pecorino. ooh and almost forgot: throw in big handfuls of spinach and mix until wilted! I am discovering the delights of wilting things aka the single most painless way to eat lots of leafy greens without even noticing.

enjoy!!!

this one was a bit messier but I’m also a messy cook so you might not find it difficult to minimize spills lol. and it didn’t take that long to clean up so I still consider it a very easy meal. I made a ton of it and will report back on how well it reheats!

if you are interested in portion sizing notes (not required lol eat exactly as you desire), I found that a one cup serving filled me up well and I probably would’ve been just as satisfied with a smaller serving if I’d had a diff measuring cup on hand. the chickpeas definitely make it feel heavier in your stomach (without feeling like a too-rich meal). YUM!!!

[tedturneriscrazy]

Here it is, everybody! The Taco Dragon post I foreshadowed!

This week I've tackled one of my personal culinary bugbears with...

Tapatío Ramen!

@nikkydash

Not really a "ramen" since it uses more Chinese techniques than Japanese, but ramen derives from Chinese cuisine anyway, so whatever! I doubt Eda would make that distinction, either.

Anyways...

I have previously made several attempts at ramen or otherwise similar noodle soups, and none of them were successful, so I was determined to make this one work. Did I get it right this time? Read on...

After thinking about how I could give ramen the Taco Dragon treatment, I realized that there was kind of a mass-produced version of exactly that:

That's right, this actually exists! Also, I'd actually recommend these. They're honestly quite tasty, and you can often find them for cheap (this one was 48 cents at Winco!).

So my idea was to make a homemade version of this. Not necessarily to match the exact flavor, but definitely taking inspiration from it.

To start with, I made a chicken stock.

Chicken carcass (from a previous roast chicken dinner)

Chicken drumsticks

Onions

Carrots

Celery

Whole head of garlic

Jalapeños

Scallions

Dried chilis (japones for anyone keeping track)

Whole black peppercorns

Whole cumin seeds

Bay leaves

I meant to include cilantro and shiitake mushrooms, but I forgot to get those at the store.🥴

To start, I roasted the drumsticks and the veggies at 450°F for 75 minutes to get some browning and extra flavor.

This goes in the pot with everything else:

A combined nine hours of roasting and simmering yields this:

Stick that in the fridge overnight to cool and gelatinize.

For the noodles I used the recipe I used for the chicken enchilada chow mein.

Everything up to this point was done the previous day. On to the day of final production!

As one of the toppings/accompaniments, I prepared some chipotle char siu. Callback #2!

Now to prepare the broth! Heat a portion of the stock and add a flavor base. My flavor base consisted of the following:

Soy sauce

Oyster sauce

Shaoxing wine

Tapatío (titular ingredient!)

Tomato paste

Ground coriander

Crushed garlic

Ground ginger (I would recommend omitting this, it's somewhat distracting)

Sugar (not too much, just a bit to balance everything out)

Salt

MSG

Freshly squeezed lime juice (essential!)

Whisk all the above together in a small bowl with a newly-acquired tiny whisk.

Add to the heating stock. Feel free to adjust to taste with any of the aforementioned ingredients (likely salt/MSG).

Boil the noodles and start assembling everything in the bowl. Start with the broth, add the noodles, and add the following toppings:

Sliced jalapeños

Sliced carrot, cooked with the noodles

Chopped scallions

Slices of the char siu

A lovely presentation, if I do say so myself! I was gonna add an over-easy egg, but I got lazy.

So, after all this time and effort, how did this turn out?

Delicious, but way spicy!🔥🔥🔥

I was blowing my nose at regular intervals while I ate this. Certainly cleared my sinuses, let me tell you!

Anyway, after numerous attempts, I finally succeded at a ramen-type thing! Feels good!

If I do this again I'll probably tone down all the sources of capsaicin, including the jalapeños, dried chilis, and the Tapatío. Nevertheless, I enjoyed this quite a bit! So glad this turned out well! I didn't want to make a post detailing a failed attempt.

And there you have it! A Taco Dragon post for the week, after all! Tune in next week where I won't be making a post for it!

(It's okay, I think @dtdynasty will be back with something tasty!)

[shortprince-cos]

Presents Or Pranks?

Summary: Janus assumes his "secret admirer" is a prankster, but a familiar face proves him wrong.

Ship: Romantic Moceit (Patton x Janus)

Warnings: Stabbing mention (doesn't actually happen i swear-), pranking mention, high school, Valentine's Day(?). Tell me if I need to add anything else!

Note: Happy Valentine's Day!!! Hope you have a good day regardless of if you have a s/o or not! Also i forgot that Valentine's day wasn't on a school day this year, so ignore that cause i didn't want to rewrite it. Pretend its an AU.

Thank you to @emy-loves-you for helping me with some plot (and basically every other fic I've written)!

~~~~~

If there was ever a time for Janus to develop anxiety, it would be now.

For weeks he had been wondering who kept putting letters - love letters - in his locker at least twice a week. The last letter had said to meet him here, under the bleachers on the football field, after school, on Valentine's Day.

There were two possible situations that this could turn into: One, this was a really elaborate prank and he was about to either get humiliated or stabbed, whichever came first, or two, someone who has a crush on him was about to meet him, and he would have to break their heart or make out with them.

At least if he gets attacked he can defend himself, and humiliate the stranger instead. If it was an admirer, then they would both be humiliated.

He hoped it was a prankster, because if the person was real, they seemed really sweet, and Janus didn't want to do that to them.

It's probably some straight girl who wants a bad boy. It wouldn't be the first time that had happened, but Janus was tired of explaining that he was gay to every girl he ever crossed paths with.

The letters and gifts had always been very stereotypical, like ones you would see in rom-coms and books. They usually consisted of chocolates, little poems, and pressed yellow flowers.

They were all really sweet gifts (especially the chocolates), but Janus still couldn't help but worry over who the 'admirer' was.

Janus anxiously checked his phone. The stranger was seven minutes late.

It was probably a prankster, and he was probably being filmed right now. Janus looked around, but all that was there was an empty football field.

Janus sighed and ran his fingers through his hair.

Would a prankster even put this much effort into a joke? This was going on for weeks, and unless this person really hated Janus, he doubted it was a prank. As awful as that was.

Who would even have a crush on Janus, anyway? He wasn't exactly nice or pretty, he was mean and- well, he wasn't ugly, but he definitely wasn't charismatic.

His whole aesthetic was 'stay away from me', so he always wondered why that seemed to attract girls to him, until Remus enlightened him.

"They want a bad boy." Remus explained one day. "They think the idea of an angry guy with a soft spot only for them, is sexy."

"That's stupid." Janus had replied.

And it was stupid- is stupid. What kind of girl wants someone who's mean to them? Janus blamed the Twilight saga.

Janus checked his phone again. Eleven minutes late.

Janus cursed and decided to call it quits. He picked up his backpack and started walking towards the parking lot before he heard someone shouting something behind him.

He looked back towards the football field to see a short, blond, boy, running at him as fast as they could.

"W-Wait!" They yelled.

Janus waited for the short person to catch up, when they did, they put their hands on their knees, trying to catch their breath.

They looked kind of familiar, but everyone does when you go to the same highschool.

"Sorry- sorry!" The stranger looked up at him with blue eyes looking through round glasses. "I'm so sorry I'm late! I promise I didn't mean to be, but my teacher wanted to talk to me after class about my grades, and I tried to tell her I was late, but she wouldn't listen! And then my friends wanted advice about their gifts for their partners, and I got caught up! I'm so sorry for keeping you waiting!"

Janus knew he should probably be listening to what the shorter boy was saying, but all his mind was thinking was that he was rather adorable.

"W-What?"

Oh, did he say that out loud?

Janus smirked. "You're adorable when you're rambling."

The boy blushed quickly. "I- u-uh- thank you?"

Janus chuckled. "So, you're the one putting those gifts in my locker?"

The blue-eyed stranger shifted on his feet. "Y-Yeah, I did. I did wanna talk to you about that! Which, is the whole reason we're here- obviously- why else would we-?" He giggled nervously. "Anyway, the reason I put those there is because...uh- I kinda- maybe sorta...like you?"

"Why?" Janus immediately asked.

"I- what?"

Janus crossed his arms. "You said you liked me, and I want to know why."

"O-Oh. I didn't expect you to- uh- ask that?"

"Well, do you have a reason, or-?"

"No- yeah! Of-of course I do...you-you want to hear it?"

"No, I just asked because I was curious." Janus answered sarcastically.

"R-Right. Yeah, okay, um- well-"

Janus smirked as he saw the shorter one fumble over his words.

"Well, over winter break? You uh- you volunteer at an animal shelter in the next town over?"

Janus' eyes widened in shock. "How did you-"

"I work there too! I do every weekend when I'm at my dad's house! Uh- anyway, I saw you there over winter break, and you were just so...soft, with the animals, and it was really cute to see you playing with kittens, and you always took the older dogs on walks because they were sad they never got adopted, ooh! And then you helped me carry some boxes in that one time 'cause no one else was, and you kinda called me pretty? I guess that part isn't as important, heh- oh my gosh I'm rambling! I'm sorry!"

Janus was shocked at how specific this guy's examples were. Then he thought about the situations again.

"You had blue hair."

The bubbly boy's face lit up. "You remember me?"

"A little. You cried when puppies got adopted."

"Can you blame me?! I loved playing with them, and I just wanted to make sure they got a good home!"

Janus outright laughed - which, if you talked to Janus' friends, they would claim that Janus only laughed when a kid fell off a bike.

"S-Sorry- I-" Janus laughed a bit more. "That was the most innocent thing I've ever heard."

The blue-clad boy pouted and crossed his arms in the least intimidating way possible.

"Okay, okay, I'm sorry!" Janus apologized while still chuckling slightly. "I'm sorry."

"It's okay. A-Anyways, I just wanted to tell you that okay I'll be going now-"

"Wait." Janus said before the smaller one ran off. "What are you doing tonight?"

"O-Oh! I'm not doing anything...why?"

"The dance tonight? Would the unnamed stranger in front of me like to go?"

"Oh my gosh! I'm sorry, I totally forgot to introduce myself! My name's Patton!"

Janus smiled. "Alright then. Would you like to go to the dance with me, Patton?"

Patton immediately blushed more. "Oh gosh, you don't have to-"

Janus took Patton's hand in his own and brought it up to his lips. "Now why wouldn't I want to take my beautiful admirer to a nice dance?" He pressed a kiss to Patton's knuckles and watched as Patton's face turned even redder.

"I-I...y-yeah, I wanna go with you!" He squeaked out.

Janus dropped Patton's hand. "I'll see you tonight, then?"

"Y-Yeah, sure!"

Janus picked up his bag again as Patton started to gather his as well. "Oh, and, Patton?"

"Yeah?"

"I hope you know that I will have to repay you for those presents you gifted me."

Patton sputtered. "You don't have to! I just wanted to give you something-"

"Nope, too late, I've already decided." Janus started walking back towards the parking lot. "See you later, cutie!"

Thinking about the future dance, Janus decided that maybe an admirer was better than a prankster after all.

~~~~~

Sorry this is so short, but I thought something was better than nothing! I hope you guys enjoyed!

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