#it was simple. pasta. breaded chicken. and garlic bread

[shslpunkartist99]

I made garlic bread from scratch

Fuckin proud of myself

Anyway Keith and Leroy bake all the time together and they're each other house wives and I'm HAPPYYYYY

[rottenpumpkin13]

inspired by that post you reblogged: the firsts + Turks + Rufus + Lazrd + Vincent Valentine (sorry for so many ahah) have an hour to make a good meal for guests, how do each of them do?

Sephiroth: Grilling ungodly amounts of meat it is. He can also make some salad. Other than that, don't expect him to cook anything elaborate lol.

Angeal: He pulls out all the stops. Pasta, mac and cheese, mashed potatoes with garlic, fried chicken, and even whips up some rice pudding for desert. Not to mention that if a guest shows up and the food still isn't finished, he will definitely pull them into the kitchen and get them to help.

Genesis: He orders from a restaurant and throws all his pots and pans in the sink to make it look like he cooked it. He also expects praise.

Rufus: "I have people who cook for my for this exact reason."

Reno: He thinks a pack of cigarettes, alcohol and some takeout is a meal.

Rude: (Fuck it latino Rude) He keeps it simple but tasty. He focuses on quantity and quality, so rice, beans, salad, some chorizo, a heapload of chopped fruit, and sauteed vegetables.

Tseng: He shocks his guests with a full three course meal + dessert. Did he cook it himself? Yes. Does anyone know how? No. Are they scared? Also yes.

Elena: She spends the entirety of the hour looking up easy recipe ideas online. When her guests arrive, she just shrugs, grabs her keys and suggests they go out for dinner.

Vincent: He's sensible. He cooks a simple pasta dish, garlic bread, a salad and pairs it with some pricey wine.

[gabby-i-guess]

ADHD PSA #2: The Dinner Formula

Feeding yourself is easily one of the hardest responsibility as an adult. It's even harder if you're neurodivergent - textures are ✨a lot✨, cooking takes so much energy, and actually planning meals can be almost impossible. A lot of us just end up not eating properly, because it just takes too much brain power some days.

So, let's make it simple.

dinner = a carb + a fat + a protein + a vegetable + incentive

"Okay..." You say, "but what does that mean??" Well, it can mean lots of things. I'd suggest making a personal, physical list of things you like/have. But for now, here's mine:

A carb: rice (instant packets are perfect), pasta, noodles (yep, 2 min noodles count), bread, potatoes

A fat: (that's right. A fat. That shit helps you digest all the vegetably goodness, okay? Don't go crazy, but some is necessary) butter, regular old vegetable oil, sesame oil, olive oil, cheese, cream, or whatever is already in the other ingredients (e.g. meat, nuts, avo)

A protein: chicken (pre-cooked works wonderfully), mince, tofu, egg, nuts, mushroom (gross but if you really must), salami, tuna - fuck it, even frozen chicken nuggets count

A vegetable: green is best but anything will do! Broccoli, kale (I love kale chips), spinach, red pepper, peas, beans, carrots, ANY AND ALL frozen veggies. Also - blending or finely shopping your veggies can be a lifesaver if you're not a fan of veggies

And finally, the most important bit - incentive. This is whatever will make your brain want to eat the meal. No judgement, I promise. The goal is to give your body the fuel it needs to keep chugging along - if the fuel has to be topped off with Bacon Bits and aioli, so be it. Mine are...

Incentive: seasoning like Nando's peri peri salt, chicken salt, garlic, onion, curry powder, lao gan ma. Toppings like fried onion, sesame seeds, pine nuts, cheese. Sauces like sweet chilli sauce, soy sauce, Japanese mayo, pesto, aioli. Or maybe, some random factor, like chop sticks, blue food dye (I'm a PJO fan...), a special bowl, preparing it as snack food, cutting things up into fun shapes, or buying alphabet pasta.

Finally, let's round out this post with some examples of dinners I've made recently using this formula:

Pasta + cream + chorizo + blanched and blended spinach + pesto = creamy pesto pasta

Flavoured rice pack + sesame oil + egg + broccoli + soy sauce and onion = simple fried rice

Couscous + salad sauce + Dino chicken nuggets + salad pack + the aforementioned Dino chicken nuggets = an insanely good salad (AND I took the leftovers to work)

I really hope this helped someone. I'm sending you all so much love and good vibes. This humaning shit is insanely hard and complicated, so if you're just getting through each day without adding to or subtracting from the population, you're already doing such a great job.

Be kind to yourself ❤️

[chrisbitchtree]

For @harringrovekinktober day 10 - Frottage!

NSFW

***

Back when Billy and Steve had just been best friends, two pining idiots flirting by way of being complete and total dicks to each other any chance they got, they’d had plenty of alone time. Steve’s parents had spent the last six months in various countries across Europe, sending Steve postcards relaying the message that they wished he was there, which couldn’t be any more the opposite of the truth, Steve had said, snorting, as he hung another postcard on the fridge, and Hopper, who Billy had moved in with after the events of Starcourt, only asked that Billy check in with him after school if he wasn’t going to be coming home for dinner, and that he be home by his curfew at 11pm.

Of course though, once they’d gotten over themselves and in Robin’s words “finally, you fucking idiots” confessed their feelings for each other, Steve’s parents had returned home for a few weeks and seemed to want to pack six months of not seeing Steve into that time, and Hopper had banned Billy from closing his door when Steve was over the second they’d told him they were together, because “El and I DO NOT need to hear that. Ever.”

Suffice it to say they’d had no time for anything other than rushed hand jobs in the back seat of Steve’s car at the quarry, or the blow job Billy had given Steve in the backroom of Family Video one night while he was closing up the store. Steve had spent a lot of time with his hand around his dick late at night, replaying that scene over and over in his head, Billy’s blue eyes looking up at him, his mouth stuffed full of cock, Steve’s fingers buried in his shiny curls.

Now though, the stars had aligned, and Steve had the night off on the same day that his parents were in Chicago for a business trip. Steve’s shift at the video store had gone torturously slow, every single minute seeming to last ten, until finally, the clock struck 4 and Steve was free. He practically ran out of the shop, and Robin, who knew where he was headed laughed and told him to have fun, while Keith had glared at him and told him not to run in the store or he’d get written up. Whatever. Steve would deal with him another day.

The plan for the evening was simple. Meet at Steve’s, where Billy would shower after basketball practice while Steve made them a romantic dinner of chicken parmesan, salad, and garlic bread, and then they’d go up to Steve’s bedroom to fuck like rabbits.

Steve raced through a shower of his own as soon as he got home, and by the time Billy arrived, the chicken was breaded and baking in the oven, and he was stirring up a vinaigrette for the salad.

“Hey, baby,” He greeted Billy, as the blonde sidled up behind him and kissed the back of his neck.

“Hey, pretty boy, it smells delicious in here, and it’s not just your amazing apple shampoo for once.”

Steve chuckled in response. Billy loved that shampoo and used it any chance he got. Steve bet if he buried his nose in Billy’s curls right now, he’d smell it.

Billy set the table, lighting the candles Steve had placed in holders, as Steve boiled the pasta and broiled the cheese on the garlic bread, and before long, dinner was ready. They ate opposite each other, their feet tangled together under the large oak table, talking about their day with mouths full of chicken and pasta, like the classy guys they were.

Then, when the last bites of food were gone, the plates were cleared and the dishes were left to soak, they headed hand in hand up to Steve’s bedroom. They’d talked about this, planned for it, decided that Steve was going to fuck Billy, and then Billy would fuck him, so they’d each get a turn. They’d flipped a coin to see who would go first, and Steve was proud to say he’d kept his gloating to a minimum when he’d won.

They undressed each other, then Billy laid down on the bed, hands behind his head, Steve taking a minute to soak him in. He’d seen Billy naked in the showers after basketball practice the year before, of course, but this was different. Steve didn’t need to pretend to avert his gaze now. He could stare as long as he wanted and stare he did.

Billy gave him a woolfish grin, tugging on his cock, and wasn’t ashamed to say he drooled a little bit, his jaw practically on the floor. “Like what you see, princess?” Billy asked, winking.

Oh, fuck yes, Steve did. Unable to wait another second, Steve dropped the condoms and lube he’d grabbed from his bedside table onto the mattress and climbed on top of Billy, pulling he blankets over them, and capturing his lips in a long, deep kiss. They were both already half hard, and they groaned into each other’s mouths as their cocks rubbed together between them.

“Oh fuck, Steve, that feels so good,” Billy said, practically whining. Steve made a mental note to tease him about it later, but for now, he focused on making them both feel good.

“You like that, baby?” Steve asked, grinding down onto Billy, sparks of pleasure shooting up his spine.

Billy nodded furiously, grabbing Steve’s ass, and encouraging his movements. “What if we just did this?” he panted into Steve’s neck.

“But we had a whole plan. I was going to take your ass virginity, and you were going to take mine!” Steve said, even as he reached for the bottle of lube.

Billy snorted, shaking his head. “Well, that’s one way of putting it. We’ll get to it though, I swear. It’s only 7. There’s plenty of time for you to take my “ass virginity” before I have to be home for curfew. Right now, this feels good, and it’s what I want, ok?”

Steve nodded, pressing his lips to Billy’s. He snapped open the cap on the lube without breaking the kiss and squirted some out into his palm. He reached town between them, taking both of their cocks and stroking them a couple times until the glide was just right. They bucked against each other, in their own little world under the covers, moaning into each other’s mouths, Billy’s arms wrapped around Steve, holding him close, until they were coming within seconds of each other, the hot wetness spreading between their bodies as they moved with the aftershocks.

Steve didn’t think it would be possible, but somehow, Billy’s arms drew him in tighter, and Steve rested his head on Billy’s chest, feeling the rapid beat of his heart. Steve smiled, grateful for everything he had in that moment. Billy was right, they had plenty of time for what would come next. For now, this was perfect.

[thefoodballoon]

What would be an ideal feast/stuffing for you?

OoooOOoohh such a good question!!

So, let's get this out of the way first. There are certain qualities to an ideal eating experience for me:

1. I need some level of variety of different kinds of foods and tastes as I can get tired of certain flavors sometimes and need a new one to keep going

2. I'm very plain when it comes to foods. I love sauces and seasonings, but I'm not usually a fan of mixing foods past something like a starch and a meat in the same bite. I always clean my plate. I just eat everything separately, so any dish that lets me do that is preferred

3. It needs to be possible to make a large quantity of it with bonus points if it expands in your stomach like rice (shocker, I know lmao).

With that in mind I think my ideal feast (and I'm gonna go into detail here) would be a huge multi-course meal a bunch of meats, veggies, and carbs.

Course 1: Salad and bread 🥗🥖🫃

The bread just regular baked bread you'd get at a restaurant. The salad huge with a mix of spinach and arugula topped with carrots, cucumbers, croutons, and a *ton* of ranch and cheddar cheese

Course 2: Pasta Dish 🍝🍗🥦🫃

I regularly make this dish for Lee and I because I grew up with it, and we both love it! What I do is boil some pasta (usually angel hair, spaghetti, or egg noodles), dice up a container of chicken and sauté that as well as some broccoli with lemon juice, garlic, this Garlic Herb and Wine seasoning from Mccormick, and just a bit of salt and then I mix the sautéed meat and veggies with the noodles to get the seasoning all over the pasta as well. It's absolutely to die for, and I could eat it forever, so it has to be a part of my ideal feast.

Course 3: Steak Dinner 🍖🫃

This is probably a basic American thought process, but whenever I think about getting to eat anything I want with no consequence, a big steak is always what comes to mind. Any kind is fine for me, so let's just say a medium rare sirloin that is at an absolute minimum 16oz. Then I'd have grilled/seasoned asparagus and a bowl of mashed potatoes on the side. It's simple but very tasty.

Final Course: Dessert 🎂🫃

This is the most free form part of the feast. Unlike Lee, I absolutely *love* sweets and can absolutely destroy huge amounts of sweet stuff. It could be a big ice cream sundae, a birthday cake, brownies, cookies, banana bread, pumpkin pie, anything. If it's sweet and baked, I won't be able to resist it. Call me Ego from Ratatouille cause my answer is: Surprise me!

By the end of this meal I'm sure I won't be able to move for at least a day, so please make sure rub and take care of my poor overworked tummy once it's all slowly turning into fat inside me...🫃🐷💕

Thank you for letting me indulge in this fantasy, and thank you so much for the ask!!💜❤️

[quinnysnursery]

What's each little's comfort food?

-🍰

matt : chicken noodle soup....but only homemade

chris : chicken nugget kid

nick : garlic bread, both in and out of littlespace you could hand this man a loaf of garlic bread and he'd just chow down

nate : boxed mac and cheese

jake : genuinely i think jake would eat anything, but if i have to specify a grilled cheese

johnnie : tomato and basil soup. will NOT be taking criticism on this one.

tara : vegan chicken nuggets

carrington : cheese quesadilla. i will also not be taking criticism on this one. (also i can't for the life of me remember if this man is lactose intolerant so if he is then just pretend it's dairy free cheese)

sam : cut up fruit, he's a simple little

colby : "pas'a wif' no sau'e" (pasta with no sauce)

[real-total-drama-takes]

Homemade Basil Pesto Recipe

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

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

homemade basil pesto

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

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

This Homemade Basil Pesto Is:

Fresh and flavorful

Incredibly versatile

Ready in minutes

Made with just a few ingredients

Easy to customize with what you have on hand

Extra flavorful with roasted garlic

fresh basil

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

Key Ingredients You Need & Why

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

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

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

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

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

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

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

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

FAQ: What Can I Use Instead of Basil?

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

FAQ: What Can I Use Instead of Pine Nuts?

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

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

pesto in food processor

Overview: How to Make Homemade Basil Pesto

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

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

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

spoonful of homemade basil pesto coming out of a jar.

How to Use Homemade Pesto

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

creamy pesto shrimp

Pesto pizza & creamy pesto shrimp recipes.

FAQ: How Long Does Homemade Pesto Last?

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

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

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

spoonful of homemade basil pesto coming out of a jar.

Easy Homemade Pesto Recipe

★

★

★

★

★

4.9 from 20 reviews

Author: Sally

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Yield: 1 cup

Description

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

Ingredients

2 cups (60g) fresh basil leaves*

1/3 cup (48g) pine nuts*

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

3 small cloves garlic (roasted garlic or fresh)*

1/3 cup (80ml) olive oil

1 teaspoon fresh lemon juice

1/4 teaspoon salt

freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

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

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

Notes

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

Special Tools (affiliate links): Food Processor or Blender

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

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

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

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

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

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

[alloftheimaginesblog]

Headcanons for Samwise Gamgee making his spouse meals at any chance he gets...

He knows the importance of food and never ceases to remind you about how important it is to eat. He'll always prepare you breakfast, second breakfast, lunch, snacks, supper, dinner and tea. He never judges your portion sizes or how much you eat, he loves the shape of you and if you are curvy/plus size, he adores those curves.

He's a very good chef and you are always so thankful for him and his abilities.

Obviously he uses potatoes a lot, pretty much every meal because they're so versatile.

Eggs over easy with spices and herbs and herby breakfast potato cubes and a cup of hot tea.

"Made with love for my love."

Sausages, hash browns, bacon, beans, tomato, maybe more eggs.

Sandwiches with tomato, lettuce and turkey with a side of crisps for extra crunch.

"You want more? Was it good? You liked it?"

He's not only good at cooking, baking is also a skill he has.

Pancakes with berries and cream, scones and jam and clotted cream. Pastries like croissants and chocolate or maybe ham and cheese.

Toast with cheese, beans; simple but he always serves with an award winning smile.

"Here you go, beautiful. If you want more, I'll happily get you more."

Your favourite meal he makes is a roast dinner which could consist of ham, turkey, chicken or beef, roast potatoes, yorkshire pudding, sprouts, parsnips, carrots and a hearty load of gravy on top.

Sometimes he'll make a stew; leftover meat with carrots, potatoes, onions and gravy with crusty bread to dip.

Soup of all flavours (his lentil and bacon is the best though) with buttered bread. He always makes lots during the winter.

"To keep your stomach warm."

Fish with a side salad, thick chips and mushy peas.

Pasta that you help him make for scratch with a garlicky, onion tomato sauce with meatballs or sausages or even sometimes chicken with homemade garlic bread and cheese for the top.

Dessert is always delicious too...

Rich chocolate cake with ice cream and berries.

Sticky toffee pudding - a recipe passed down through generations.

Ice cream - all and every flavour you can imagine. He'll take you on walks, find berries and wild edible flowers and make ice cream from it.

Pastry stuffed with jam, cream and chocolate.

Waffles with caramel drizzled over the top.

Fruit salad, the fruit fresh from the garden.

After dinner, he'll bring you cups of tea and water with a kiss on the forehead.

Tea with biscuits.

Hot chocolate with marshmallows and fresh whipped cream for the top.

Toast as you read your book, winding down for the evening.

Before you go to bed, he double checks that you're satisfied and happy; that you're not in need of anything else. He's impossibly kind.

[terrasu]

What I made when I had/was asked to use/had leftover components bought for another meal that was to use up something...

I'm sad that Tom Thumb no longer does Monopoly, but I'm also not sad. However, "Buy Nothing" means a lot of too-expired-to-donate food ends up in my house...

Made July 24th, 2024

Spinach

Spinach, feta, corn muffins

Greek Mac and cheese (add lemon, dill, and other Greek flavors)

(&filo) Saag Paneer Spanakopita

Strawberry pecan salad

Apples

Apple and honey challah (saute apples to soften)

Honeycrisp Salad

Apple Cheese Soup (not great leftover)

Apple Crumble

(& peach) Apple-peach crisp

Apple Pie

Sourdough Starter to use

Slow-rise challah (caution: has taken me 11 and 20+ hours the two times I've made it.)

Sourdough Pretzel buns

Strawberries

Strawberry scones

Almond milk/almond flour

(& bananas) Almond Banana bread

Pumpkin puree

Pumpkin mac and cheese

Pumpkin curry

More basil pesto than we had ice cube trays

Pesto lasagna (heavy, greasy, and rich. Find way to 'thin' with additions)

Lentils

Mujadara

Rotisserie chicken

(& plenty of frozen basil pesto) Pesto chicken salad

Skillet Chicken Chilaquiles

Avgolemono Soup

Pepperoni

Pizza Pasta

Pizza Quinoa

Bell Peppers

Peperonata (add acid to balance the sweetness from the tomatoes and watch all tomato amounts, can be overwhelming)

Burrata Stuffed Peppers

Sheet Pan Chicken Sausage Fajitas (our house is a chicken-apple or kielbasa house, which work fine)

Okra

Bhindi Masala (idk what to do about the mango powder.)

Potatoes

Vegan Tikka Masala

Potato and chicken with Dijon cream sauce (cook onions + green beans before making sauce)

Skillet Potatoes

Garlic Chickpea soup

Hungarian Goulash (life-changing)

Cauliflower

(& potato) Aloo Gobi

Cajun Seasoning

Cajun Chicken Pasta

Green/Red Cabbage

Caramelized green cabbage pasta

Roasted green cabbage

Red cabbage soup

Bulgar Wheat

Bulgar Pilaf

Pineapple (fresh or canned)

Pineapple Ginger Chicken Stir Fry

Pistachio

Pistachio Pasta

Broccoli

Broccoli Pasta (strange.)

(& frozen edamame) Asian Broccoli Salad w/ peanut sauce

Parsley

Parsley, red onion, chickpea sumac salad (cut onion paper-thin/mandoline and massage spices in well)

Salad dressing

Beets

Beet Salad (involved, looks like murder. Dangerous to eat)

Sweet Potato

Black bean burger

Chili Lime Chicken and Sweet Potato

Sweet Potato and Chili Casserole

Sweet potato and quinoa bake

Brussels Sprouts

Warm Brussels sprouts and Bacon Salad (don't at me)

Crisp gnocchi with Brussels Sprouts

Small tomatoes (grape, cherry, etc)

Pesto Chicken with roasted tomato

Bok Choy

Sesame Ginger Bok Choy

Cilantro

(& lime) Cilantro Lime Black beans and rice

(& lime, Salmon) Baked Cilantro Lime Salmon

Asparagus

Simple Sesame Asparagus

Misc. fruit excesses

Dump cake (have made with apple pie filling, so as long as proportions stay solid, I think it's good)

Cherry Chocolate chip bread

Blueberry pie filling

Clementine orange upside-down cake

Cranberry curd tart

Mango Lassi

Grape Sorbet

Jalapeno candy (this post is nearly crashing my computer, tilde another day)

Yogurt

Yogurt Cake

[darksidescorner]

Foods Miguel and V. love, and who introduced it to their home's menu:

Miguel and Olivia both really love good food. They love trying new foods, and enjoying their favorites. They also cannot go to a lot of restaurants. Well, let me rephrase. They can, but they get a lot of stares. One because Olivia never takes off her purse, and two because Miguel is Miguel. Neither of them like that, so they focus on cooking great food for each other instead. (Please read this before reading the rest.)

Part 2 in the future, maybe?

@pinkpinkspidey

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Zuppa Toscana - Olivia. She makes it how her mother did, making it gently and lovingly burn your mouth a little bit. Peter needed milk to have it. The secret ingredient? A tiny bit of chili oil. Her and Miguel make enough for a much larger family, because they know they'll give some away and eat plenty of it themselves.

Breakfast Sandwiches - Both. They both like having eggs and bacon and cheese in a sandwich. Bonus points if the bread is toasty and crunchy. Miguel prefers cheesy scrambled egg, while Olivia prefers an over-medium egg. It is one of the very rare times Olivia is okay with being messy while eating. She'll use the bread to soak up the yolk that dripped out. She does that with her eggs in general, but with the sandwich she'll just straight up dip the sandwich in yolk. Miguel didn't understand it until he tried it. Then he got it. He still prefers his egg scrambled, though.

Southern-Style Chicken and Dumplings - Olivia. The texture is to die for. It's a food they will both sit there with their eyes closed and savor. It's also the food Olivia gives to Spiders struggling. Especially ones who have just experienced a canon event. It's one of the many ways she cares for the members of the Society.

Mexican Hot Chocolate - Miguel. Olivia has always loved hot chocolate. She always doctors a cup of powdered hot chocolate, putting in powdered creamer and... more sugar? Regardless of whatever diabetic monstrosity she was cooking up, Miguel saw an opportunity. And he took it. He brought her a cup one day, but didn't tell her it was anything different than her usual. He wishes he had Lyla record the look on her face. There were tears. It was that good. Olivia tries to make it, but she can't do it quite like Miguel.

Hot chocolate has a special place in Miguel's heart. It was a major comfort drink for him and Gabriel during their troubled childhoods. It was a drink that got him through a lot. Being able to share that is very important to him.

Fried Rice - Olivia. It was a staple of her childhood. It's simple, and a good thing to make when you have vegetables to use up. Olivia adds extra egg and sesame oil. The first time Miguel ever had sesame oil, he had no clue what the hell that taste was but he liked it. He asked what that one flavor was, and Olivia showed him. She makes food with it often, because she knows Miguel likes it.

Sometimes, Miguel will eat rolls of his webbing, especially when he does not feel like leaving his office (post-Gabrielle esp). He started dipping it in sesame oil, and that's now one of his default ways of eating it. He made Lyla swear not to tell Olivia, and so far she hasn't. (This entire paragraph is a reference to this post. I am a firm believer in it.)

Mexican Paella - Miguel. He had actually never tried it or made it until he was an adult. He was curious, so he made it. It was delicious. He leaned more into the chicken than he did the seafood whenever he made it. However, when they started making it together, they leaned more towards shrimp. Probably because Olivia loves shrimp, and will slip more shrimps onto it before baking it.

Smoked Salmon - Olivia. It's actually her favorite fish. Snapper is her second favorite (we'll touch on that later). There's something so incredibly happy about salmon that she can't put her finger on. Whatever it is, sometimes she and Miguel will make it. The best ingredient? Garlic. Sometimes alfredo pasta on the side, again at her behest. Miguel doesn't mind alfredo sauce, but it's not his favorite.

Sweet and Sour Snapper - Olivia. She grew up in Florida. Every once in a while, she and her mother would go to this Chinese restaurant, and they served such delicious food. However, seeing as she lives in Nueva York, she can't really visit there anymore. So she brought the food to her, and of course forced Miguel to try it. It's a comforting food.

Empanadas - Miguel. (Took me long enough lmao.) He likes them a lot. They taste like what home feels like to him, kinda like fried rice to Olivia. He likes them with lots of carrot and beef, though sometimes he prefers chorizo. It's delicious. He and Olivia make them together while talking about their day. Olivia actually sucks at making the empanadas correctly, and they always have a laugh at it. Neither of them know why she can't get it right, but they taste good regardless.

Nai Wong Bao - Olivia. She loves these. They are her favorite thing to get at a Dim Sum restaurant, on the rare occasion they go out to one. She makes them every once in a while, but she's not good at it. Still, they taste delicious, and the custard melts in their mouths regardless.

Gỏi Cuốn - Olivia. Olivia and shrimp go together very nicely. Gỏi Cuốn, or as you likely know it, spring rolls, are a Vietnamese street-food dish with shrimp, rice noodles, lettuce, and pork. They make her very happy, especially the noodles. She and Miguel both enjoy them lots. Miguel appreciates the dipping sauce especially, and keeps some in his office.

Rice Crispy Treats - Olivia. The texture is sublime and she often finds herself craving it. She doubles the amount of marshmallows in any given pan, and then gives a bunch out. Miguel also likes them because they're simple and crunchy. It's a very happy food.

Cheeseburger - Miguel. They both love burgers, but Miguel is somewhat insane. He puts damn near everything on one. Jalapeños? Yep. Horse radish? Yep. Barbecue sauce? Mayonnaise? Ketchup? All of it. It's terrible. Even Peter B. is slightly disturbed. Olivia tried a bite and hated it. Granted, she doesn't like most peppers on their own (texture), nor does she like barbecue sauce. It's not really fair to have her judge it.

Just like Olivia with breakfast sandwiches, this is one of the few times he's ok with getting messy with food.

Yellow Curry - Miguel. They went out and tried it once, and good god. Both of them love it, but Miguel is the one that suggested they try and make it themselves. They always make it to where the chicken falls right off the bone. It's so delicious, and so so soothing. They make it slightly less spicy, focusing more on the sweet aspect. It's so good. Both of them have almost cracked teeth on peppercorns. Miguel falls asleep almost immediately after he finishes eating it. Olivia usually carries him to bed when this happens.

Cuban Sandwiches - Olivia. A food that originates roughly where she's from! She loves Cuban sandwiches and it's always a go-to when she whips out the panini press. Her secret ingredient? Garlic powder and extra cheese. It's so delicious. Miguel likes them with extra pickles.

[chronicas]

Okay just because this has been on my mind for weeks now. You should never have to choose between food and rent. One, if such a choice comes up, always choose rent, obviously. BUT if not being able to afford food is the problem, there are options. Sorry this post got so long it wasn’t meant to..

Apologies in advance I only know how this works in America, but it’s likely your country has something similar. What you’ve gotta do for this is go to your state government page and find your state’s food assistance program, SNAP, Food Stamps, whatever it is, find that and apply. You’ll probably get around $250 a month for a single household. If you’re low income, you should be eligible. If you’re on SSI/SSDI or Medicaid, you are almost certainly eligible. On top of that you gotta find a local food bank. They might ask you for your income, but they likely won’t bar you from their services if they’re a good food bank. This is a good place to get any kind of canned food and pasta, but good food banks will likely also have meat, eggs, and milk. A lot of food banks have even started delivering straight to your home. I’ve also worked with a lot of Churches to get food. I’m sure plenty of Synagogs and other religions orgs have similar programs, but it depends on how well funded they are.

Use any money you save from this for your fresh produce, but I recommend getting frozen vegetables as they have just as much nutrients as fresh produce would. I also recommend getting an instant pot or slow cooker if you can afford it. Thrift stores might have some that still work decently. I got my instant pot and my slow cooker second hand from family members so I got lucky, but if you can afford them they’re seriously a life saver.

My biggest recommendations of food to keep on hand is bread and stuff you like on sandwiches, always have eggs, always have rice, and always have some frozen vegetables. Invest in spices wherever you can, you can make a lot or really delicious meals that are super simple just by having some good seasonings. If you get on food assistance, spices are covered by that, basically everything consumable is except alcohol.

Spices I recommend to keep on hand: Sea Salt, Black Pepper, Basil, Thyme, Oregano, Ginger, Red Pepper, Garlic, Onion, any Umami/Mushroom Blend, Rosemary, Marjoram, Sage. That’s everything I use for 90% of my meals.

Also grow your own food! Mainly herbs! The easiest one to start with is green onions, you can buy some from the store, put the bottoms in a small cup with just enough water to reach the roots, let the roots grow a bit then put them in soil after about a week. Basil, thyme, parsley, and rosemary are my other favorites to grow. You can get a devoted pair of kitchen scissors to just cut your herbs directly into whatever you’re cooking! If you have enough space and time on your hands I really recommend growing tomatoes and bell peppers!! Feel free to ask me about gardening!

My Favorite Easy Meals:

Spaghetti with meat sauce: Get canned tomato sauce and diced tomatoes, mix those in a pan and add as many spices as you want until you like the flavor, you can look online for common spaghetti sauce seasonings. Get some ground beef (btw meat can be frozen indefinitely) and cook that up then throw it in your sauce. Cook noodles while you’re doing that, the whole process shouldn’t take more than an hour if you have an extra pair of hands, hour and a half if you’re by yourself at max.

Teriyaki Chicken: Easiest thing ever, just buy some chicken strips and some teriyaki sauce, marinate that shit then pop it in the oven for like around 20min or until it’s cooked to 165°F.

Egg Fried Rice: One of my favorite easy meals. Pop the (WASHED!!) rice in an instant pot or rice cooker (if you don’t have either a pot with a lid will work fine!), toss in about a tablespoon of mirin in with your rice then let it do it’s thing following instructions. About 15min before your rice is done throw some frozen vegetables in a pan (whatever kind of vegetables you like!! It really doesn’t matter!) cook those a little, put em aside in a bowl. Then take some eggs, scramble em in the same pan, put aside. Throw your cooked rice in the pan then add soy sauce, red pepper, umami blend, and any other spices you’d like (but no salt! There’s plenty of sodium in the soy sauce!).Then add your ingredients you put to the side. If you add enough eggs or are just tired, this can be it’s own meal! Or you can have it as a side with teriyaki chicken or anything else you think it’d taste good with!

Ramen: Get a bunch of packs of cheap ramen noodles but don’t use the soup packet. Make your own soup with any kind of broth (chicken or seafood works best, but just pick a favorite), add a tablespoon of soy sauce to a cup of broth, a teaspoon of mirin to cup of broth, some minced ginger (or powered) to taste, any spices you want (I like to add the mushroom blends and some seaweed flakes), cook the noodles for the recommended time in the broth then add an egg cooked in any style you want. You can get fancy with a soft boiled egg, but those take a while to learn to get right. I normally fry my eggs. And if you have any ham or beef strips those also go good with it! Top it with green onions! Takes about 45 minutes roughly.

Omelet: Whisk some eggs in a cup and add some spices (and fresh green onions if you want!), throw it in a pan, add any cheese, meat, or veggies you like on it (I like cheddar, bell peppers, and bacon in mine) then wait for it to cook on one side then fold it in half, after it’s cooked on one of the half sides, flip it over to get the other side, you can stab it in the middle to see if it’s fully cooked in the center. Takes less than 20 minutes.

Buttered Potatoes: You can get some small potatoes, cut em up, throw them in an oven-safe dish with some butter (1/4-1/2 a stick depending on how many potatoes you’re making), salt, rosemary, and black pepper. Cook them in the oven on like 350°F for about 25-30min. You can use this as a side with any kind of meat or anything else you feel it’d go good with! Sometimes it just makes a good snack as leftovers.

Things you can cook up and add to other stuff: cook a bunch of bacon and you can crumble it into stuff like omelets, mac ‘n cheese, salads!

Feel free to ask me for cooking advice! It’s one of my favorite things to do and there’s a good chance I can help you figure out how to make something. I’m happy to help talk to you about dietary restrictions and substitutes also!

I do all this and never spend a penny from my paycheck on my food! Good food is obtainable! Look online for more recipes or try and use some of these methods to enhance a simple recipe you already know!

And remember to fight to keep food assistance programs open and available! It’s an insanely valuable resource for folks in poverty! If your local government acts against these programs, speak up against them! If you can, please donate to your food bank and ask them what kind of food they need. Volunteer with them also if you can!

[doodle-pops]

Elves' Reaction to Modern Cuisines

Request: Hi now that requests are open can you please do what would the reaction of the elves be introducing them to our worlds cuisines the same ones I listed: Korean, French, Indian, Mexican, Japanese, Chinese, Italian and if that's to broad for you just pick one and make a reaction out of it. - @lulu-mix

A/N: I picked a few to write because one wouldn't be enough lol. I didn't highlight any of the elves as I normally do since everyone I matched to the respective cuisines would love it. Enjoy.

Italian cuisine

When you introduce them to your favourite Italian cuisines, you could literally see their eyes widening in wonder at the table of meals prepped before them. Their first meal to sample would be an Italian classic, pizza. The thinly baked bread topped with tomatoes, basil, peppers, olive oil, garlic and mozzarella would make their eyes widen upon the first bite. “This tastes far better than toast with tomatoes my dear!” The next meal would be Spaghetti alla Gricia which would make them clear the plate. You’d leave them eating to go get the other meals and return to meet the plate almost cleared. I can see them liking both the previous meals a lot which would make Arancini a favourite of theirs. It’s similar to pizza and pasta dishes since the ingredients are close. They’d question you on the little white grains in the balls and how you made them. As for dessert, finish things off with gelato. A cool, rich and creamy dessert to melt away the heat on a hot day. This would perhaps be their most favourite meal since it can be eaten any time and they’d ask you to make it more often. Their favourite flavours are raspberry and mangoes – the tangy and sweet combo is enjoyable.

Maglor, Caranthir, Celegorm, Amras, Fingolfin, Fingon, Turgon, Finrod, Aegnor, Glorfindel, Rog, Galdor

Japanese cuisine

As someone who’s very observant and careful about their actions, they aren’t the type to just eat about anything. The food has to appear decorative/pleasant in their eyes for them to even consider, which makes Japanese cuisine a favourite of theirs. The first dish that you can prepare is Sashimi – raw meat. The first dish might be a bit questioning since all their meats were cooked but prepare their dipping sauce and their mind would change. Alongside the sashimi, you would serve Miso soup. I can see some being a lover of fish – which is a heavy ingredient in their cuisine – so seafood being added to their soup would make them smile and enjoy it. They would enjoy the simplicity of Japanese cuisine and their flavourful combinations of sweet, spic, salty, bitter and sour. Each meal you serve would balance out the other well. Tempura for the savoury element and the crispiness; it would become a favourite side dish to pair with meals. As simple as this next meal is, no meal is completed with rice. Every meal you make will be accompanied by rice. As for other dishes, Takoyaki and Nerikiri are just some they also love, mostly Nerikiri for the colours and designs. They found it difficult to consume the beautifully designed snack. Their favourite would be the Sakura Nerikiri that you served during spring.

Feanor, Maedhros, Caranthir, Curufin, Fingolfin, Turgon, Finarfin, Angrod, Ecthelion, Egalmoth

Chinese cuisine

As elves who have great pride in appearance and the image of their surroundings, Chinese cuisine would suit them due to its variety in colours and presentation, and meanings. First and foremost, a meal that they would solely enjoy to the fullest would be a Hot Pot. A dish that contains a variety of ingredients – both meats and vegetables – and is full of colours would catch these fancy elven eyes. They’d probably want to put every meat in the soup. Along with the Hot Pot, dumplings are going to be served in all different flavours. From shrimp to chicken to beef or even vegetables, all are going to be sampled. Their cheeks are going to be stuffed and puffy from all the dumplings they shoved in their mouth. A favourite of mine, Char Siu and Sweet and Sour pork are meals they would fancy. The savoury combinations of spices and the vibrant colours would send their taste buds into a frenzy. For the oddest reason and not to be generic, some would be a lover of collecting Fortune cookies just to read what’s inside. I firmly agree that they would believe in the inscriptions written. For a final dessert, whenever the elves' new year is approaching, you would make him the Eight Treasure Rice Pudding to celebrate with them since it’s made for New Year. They are going to be in awe of the vibrant colours before sampling.

Feanor, Maglor, Celegorm, Amrod, Fingon, Argon, Finrod, Aegnor, Glorfindel, Egalmoth, Rog, Maeglin

Korean cuisine

As we know, Korean dishes are a perfect mixture of sweet, savoury and spicy. They love to combine their foods to create new and improving flavours, so to start them off, you’d give them Kimchi, but not the overly spicy one. Served with it, you’d make him Samgyetang explaining to them the reason for the consumption, “fight the heat with heat, so have some hot soup on a hot day”. During late evenings when you two are relaxing, you’d introduce Chimaek – chicken and beer. I can see this combination being a favourite of theirs as it falls under a snack/appetizer. It’s the alcohol incorporated. During your late evenings, something that would blow their mind would be Korean barbeque (I don’t know how you’re setting that up but just call me to eat). While barbequing your meats, the both of you will indulge in soju (beer) and making Samgyeosal (meat wraps). The barbeque would become a highlight of their days whenever they were stressed. Throw in some Haemul pajeon and serve it up with some Makgeolli (rice wine) and watch as they melt into a kaleidoscope of flavours. Can’t go anywhere without desserts, so when the days are hot, serve them up some Bingsu – give them chocolate and mango flavoured – and watch the steam evaporate. If you can get bubble tea, I think that’s the most unsure dessert they’d try because of the boba pearls, but they’d come around and enjoy it.

Maedhros, Celegorm, Caranthir, Amrod, Amras, Celebrimbor, Fingolfin, Fingon, Argon, Finarfin, Finrod, Aegnor, Glorfindel, Ecthelion, Rog, Maeglin

Masterlist

Taglist: @spidergirla5 @eunoiaastralwings

[ai-botz]

Tiamat sovereign of chaos walks us through the preparation of chicken parmesan

“Ah, the delectable Chicken Parmesan, a tantalizing symphony of flavors that dances upon the tongue. To craft such a masterpiece, one must embark on a journey through the culinary realms, gathering ingredients from every corner of existence. Begin by procuring a plump and tender chicken breast - preferably raised in the sun-drenched fields where herbs grow wild and free.

The artistry begins with the breading, a delicate dance between the crunchy armor of panko crumbs and the savory embrace of grated Parmesan cheese. Dip the chicken into a bath of seasoned egg wash, then roll it in this heavenly mixture, allowing each morsel to be caressed by a symphony of spices and herbs - garlic powder, oregano, basil, salt, and pepper.

Heat a shallow pool of olive oil until the surface glistens like a mirror, then gently place the crusty treasure into the fiery embrace. The heat should be low enough to permit a slow and even fry; let the chicken engage in a slow-burning courtship with the pan, flipping it only when the underside has transformed into a golden-brown masterpiece.

Now, prepare the sauce, a luscious, tangy tomato base that is both comforting and invigorating. Let simmered San Marzano tomatoes meld with garlic, onions, basil, and oregano until they become a thick, fragrant elixir. Add a touch of sugar to tame the acidity and a dollop of cream to soften the edges.

Finally, layering is an art form unto itself. Begin by smearing a thin layer of sauce across the bottom of an enameled baking dish, then nestle the crispy chicken in this crimson blanket. Spoon more sauce over it like a loving mother, and then shower the whole creation with shredded mozzarella cheese.

Slide the dish into a preheated oven and watch as the cheese melts into a silky river of bliss, creating a gooey, cheesy crust that will make your heart sing. After a brief sojourn in the inferno, the chicken should be cooked through and the cheese molten.

Serve this exquisite creation with a side of al dente pasta or a simple salad, and let the celebration commence. Savor every bite, for it is a testament to your culinary prowess and the mastery of the art that is Chicken Parmesan.”

[artemisarticles]

Getting Started

Clear the decks. Take everything out of your pantry, give it a hard look and decide what you can get rid of. Be ruthless. If you haven’t used it in a year, get rid of it.

Keep what looks and smells good. “Expiration,” “sell by,” and “best by” dates are not good guidelines. Some are determined by regulators, others by manufacturers, and almost all are arbitrary. Properly stored, some (unopened) ingredients, like canned fish, can last for years; others, like dried herbs, start declining in quality the moment they are sealed in a container.

Assess what remains. Then organize it according to the logic that makes sense to you: There’s no single best system. Your nut butters might be with the condiments, or the breakfast items, or the baking supplies.

Fill in the blanks with food that will make you a better cook. Each of the pantry lists below is a proposal, not a prescription. There’s no reason to stock black beans if you only like red. There’s no need to have everything here available at all times. You’ll know your pantry is well stocked for your purposes when most of the time, you need only add one or two fresh ingredients to cook one of our recipes from scratch. Or even better, none.

The Essential Pantry

The foundation layer for all three pantries, this is where everyone should start. There’s so much to be done with these basics. The rule here is stock your pantry mostly with what you’re confident using, and what you love to eat. You’ll turn to it again and again.

Oils and vinegars: Extra-virgin olive oil, neutral cooking oil (such as canola or grapeseed), red-wine vinegar, white vinegar or white-wine vinegar.

Cans and jars: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned). A good-tasting, simple tomato sauce can become a soup or a stew, or make a quick dinner with pasta or polenta.

Spices and dried herbs: Kosher salt, red-pepper flakes, ground cayenne, curry powder, bay leaves, black peppercorns, sweet paprika, ground cinnamon, ground cumin, garlic powder or granulated garlic, dried thyme and dried oregano. This selection will take you through everything from a basic beef stew to Saturday morning pancakes to Thanksgiving dinner.

Grains and starches: Long-grain white rice, one or two other grains (such as quinoa or farro), dry pasta (one long, one short and chunky), plain bread crumbs, crackers, canned beans (white beans, black beans and-or chickpeas), dry lentils.

Nuts and nut butters: Walnuts, almonds, roasted peanuts, peanut butter (smooth and crunchy).

Sweeteners: Honey, maple syrup, granulated sugar.

Preserves and pickles: Fruit jams and preserves, anchovies.

Condiments and sauces: Basic vinaigrette, mustard (yellow or Dijon), mayonnaise, ketchup, hot sauce, salsa, soy sauce.

Produce: Garlic, onions, all-purpose potatoes (such as Yukon Gold), lemons, shelf-stable tofu (Essential for vegetarians, Expanded for others).

Dairy: Eggs, unsalted butter, cheeses (Cheddar, Jack or Colby, Parmesan), milk or cream for cooking (not skim).

Freezer: Chicken parts, sausages, thick fish fillets, shrimp, thick-sliced bread (for toast), spinach (and other vegetables such as corn and peas), berries (and other fruit such as peaches and mango). Some fruits and vegetables take particularly well to freezing — and in most growing seasons, the quality is better than fresh. Frozen fruit is useful for baking and smoothies.

Baking: All-purpose flour, cornmeal, rolled oats, cornstarch, baking soda, baking powder, pure vanilla extract, light brown sugar, dark brown sugar, confectioners’ sugar, bittersweet baking chocolate, semisweet chocolate chips, raisins or another dried fruit, cocoa powder. With these ingredients on hand, thousands of cookies, brownies, cakes, muffins, quick breads and other sweets can be produced without a trip to the store.

The Expanded Pantry

For the cook who has a grasp of the basics, but wants to be able to stretch toward new options and flavors. Here, long-lasting, punchy ingredients like tahini, hoisin sauce, coconut milk, sherry vinegar and capers are stocked alongside classics: limes with lemons, jasmine rice as well as long-grain, almond butter in addition to peanut butter.

Oils and vinegars: Peanut oil, coconut oil, sesame oil, sherry or balsamic vinegar, apple-cider vinegar.

Cans and jars: Sardines, unsweetened coconut milk, whole Italian plum tomatoes, beef stock (box-packed tastes better than canned). Whole plum tomatoes are rarely called for in recipes, but they tend to be the ripest and best-quality fruit. They can be diced or crushed to use in a recipe — or drained and slow-roasted for an intense topping on omelets, salads, grain bowls or pizza.

Spices: Flaky salt, single-chile powders (such as ancho and pasilla), ground coriander, turmeric, smoked paprika, cardamom, za’atar, allspice, fennel seeds, dry mustard, garam masala (a basic Indian mix of warm spices), five-spice powder (a basic Chinese mix of spices), whole nutmegs.

Grains and starches: Rice noodles, basmati or jasmine rice, brown rice, panko bread crumbs, dry beans.

Nuts and nut butters: Almond butter, tahini, pecans.

Preserves and pickles: Olives (oil-cured and-or in brine), capers in brine. These ingredients, served with good bread and butter, make an elegant appetizer with wine, or everyday snack.

Condiments and sauces: Worcestershire sauce, hoisin, Thai red curry paste, fish sauce, anchovy paste, harissa.

Produce: Russet potatoes, carrots, celery, limes, ginger, avocados, parsley, cilantro, scallions, jalapeños. Keeping chiles, aromatics and herbs on hand gives you instant access to intensely fresh flavors, even for — maybe especially for — the simplest dishes you cook.

Dairy: Plain full-fat yogurt, more intense cheeses (pecorino, feta), salted butter.

Freezer: Pancetta, artichoke hearts, homemade stock, homemade bread crumbs, fresh pasta, vegetables (cauliflower, broccoli, cut and peeled winter squash, chopped onions), cooked grains. Prepared ingredients like chopped onions and cooked grains speed your route to dinner.

Baking: Cake flour, whole-wheat flour, dark baking chocolate, vanilla beans, almond extract, powdered gelatin, molasses, light corn syrup, buttermilk powder, active dry yeast.

The Expert Pantry

For the cook who likes taking global flavors, new methods and viral recipes for a spin. Here, the chiles get hotter, the chocolates darker and the cheeses funkier. These ingredients are just a fraction of what’s out there, but by stocking them, you will be able to cook almost any recipe you come across and experiment with creating your own.

Spices: Hot smoked paprika (pimentón), sumac, cumin seeds, coriander seeds, flaky dried chiles (such as Aleppo, Urfa or Maras), dried whole chiles (like ancho and arból), marjoram, dukkah, baharat, shichimi. Whether you stock spice mixes like baharat (a mix of warm spices used in the Middle East) or shichimi (a Japanese blend of ground chiles and sesame seeds) will depend on the global flavors that most appeal to you.

Grains and starches: Short-grain rice, dried pastas (bucatini, mezzi rigatoni or farfalle), spelt, pearl barley.

Nuts and nut butters: Pine nuts, hazelnuts, pumpkin seeds (pepitas), pistachios. Toasted nuts like these (not as everyday as almond and peanuts) are good in salads and granola, on roasted fish, or just with olives for a classic pre-dinner snack.

Preserves and pickles: Pickled hot peppers, cornichons, kimchi, preserved lemons, roasted chiles, horseradish, caperberries, dried sausages such as saucisson sec and chorizo. The intense flavors of pickled and salted ingredients can be a great pick-me-up for mild dishes. In cooking, you can often substitute a bit of preserved lemon for regular lemon, or use the brine from cornichons as part of the liquid in a recipe.

Condiments and sauces: Gochujang, mango chutney, miso, wasabi, dark soy sauce, Chinese oyster sauce, Asian chili bean pastes.

Produce: Shallots, fresh mint, fresh rosemary, lemongrass, fresh Serrano and Thai bird chiles, fresh bay leaves.

Dairy: Ghee, crème fraîche, aged cheeses (Gruyère, blue cheese). Ghee (Indian-style clarified butter) and crème fraîche can reach much higher temperatures than butter, yogurt and sour cream without burning or breaking, so they are useful in cooking.

Freezer: Edamame, curry leaves, makrut lime leaves, merguez (spicy lamb sausages from North Africa). Fragrant leaves like makrut lime and curry (not the spice mix, but an Indian tree with scented leaves) are much more powerful in frozen form than dried.

Baking: Bread flour, pectin, almond flour, tapioca pearls, rose and orange flower waters, gelatin sheets, black cocoa, currants, fresh yeast, sparkling sugar, pearl sugar, candied citrus rinds

Best Practices

Once you have your ingredients, remember that cooking will always create change and disorder. Cans of tomatoes may never match, spices may never live in matching containers, and your hot sauce collection may always try to take over the condiment shelf. But here are a few final thoughts on how to keep your pantry well stocked and well organized enough to be truly useful.

ORGANIZING TIPS

Cooks with different styles need different systems. Some people store the jam with the dried fruits and maple syrup; others associate it with peanut butter, mustard and mayonnaise. The best logic is your own, and it may take some time to figure that out.

If you can’t see it, you’re probably not going to use it. A storage space with more shelving is the most efficient configuration for ingredients. Drawers or slide-out shelves also help tremendously with visibility.

Store everything you can in clear containers. Airtight plastic ones are best, and available in many shapes, sizes, and systems. Rectangular shapes make the best use of space.

Keep a roll of painter’s tape and some permanent markers in a kitchen drawer. It’ll help you make quick labels.

MAXIMIZING INGREDIENTS

Be realistic about your habits. It’s great to clean and trim a week’s worth of vegetables at once — but if you’re not going to do that, buy smaller quantities.

Buy ground spices in the smallest quantities you can find (except for spices you use regularly). Specialty companies will ship as little as an ounce, about 3 tablespoons. You’ll save space and produce better, brighter flavors in your food.

Buy fresh herbs. Dried herbs used to be a pantry essential, but most start out with very little flavor and lose it quickly in storage. (A couple of exceptions are dried oregano and dried thyme.) Pick up fresh herbs when you need them for a particular recipe; it’s a better investment of money and storage space.

Buy heavy, shelf-stable ingredients like boxed broth and canned tomatoes in bulk; better yet, order them online to save time and irritation. Almost any delivery service or website will offer a better price on these items than a brick-and-mortar store.

Cooked ingredients are much easier to use up than raw ones. Whether you steam, boil, pan-fry or roast, cook anything in your refrigerator that looks tired. You can always use it in a salad, a grain bowl or a pasta.

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20 Healthy Dinner Recipes Ready in 30 Minutes or Less

Finding time to prepare healthy meals can be a challenge. However, with a bit of planning and the right recipes, you can whip up nutritious dinners in 30 minutes or less. In this article, we'll explore 20 delicious and quick dinner ideas that are not only good for you but also bursting with flavor.

Grilled Lemon Herb Chicken:

Marinated in a zesty blend of lemon, garlic, and herbs, this grilled chicken recipe is both light and flavorful. Serve it with a side of steamed vegetables or a fresh salad for a well-balanced meal.

Quinoa Stuffed Bell Peppers:

Packed with protein and fiber, quinoa makes for a nutritious base for these stuffed bell peppers. Simply mix cooked quinoa with your favorite vegetables, herbs, and spices, stuff it into bell peppers, and bake until tender.

Shrimp Stir-Fry:

Quick and easy, shrimp stir-fry is a go-to option for busy weeknights. Toss shrimp with colorful vegetables like bell peppers, broccoli, and snap peas in a savory stir-fry sauce, and serve over brown rice or noodles.

Veggie Packed Pasta Primavera:

Loaded with seasonal vegetables, pasta primavera is a vibrant and satisfying dish. Saute onions, garlic, and your choice of vegetables in olive oil, then toss with cooked pasta and a light tomato sauce for a wholesome meal.

Turkey and Black Bean Tacos:

Swap traditional ground beef for lean ground turkey in these tasty tacos. Cook the turkey with Mexican-inspired spices, then serve it in corn tortillas with black beans, avocado, and salsa for a nutritious twist on taco night.

Salmon with Roasted Asparagus:

Rich in omega-3 fatty acids, salmon is a heart-healthy choice for dinner. Season salmon fillets with lemon, garlic, and dill, then roast them in the oven alongside fresh asparagus for a simple yet satisfying meal.

Mediterranean Chickpea Salad:

Featuring chickpeas, cucumbers, tomatoes, olives, and feta cheese, this refreshing salad is a Mediterranean-inspired delight. Toss the ingredients together with a lemon-herb vinaigrette for a light and flavorful dinner option.

Coconut Curry Tofu:

For a plant-based dinner option, try coconut curry tofu. Simmer tofu cubes in a fragrant coconut curry sauce made with ginger, garlic, and spices, then serve over rice for a satisfying and aromatic meal.

Eggplant Parmesan:

Lightly breaded and baked until golden, eggplant parmesan is a healthier take on the classic Italian dish. Layer slices of eggplant with marinara sauce and mozzarella cheese, then bake until bubbly and delicious.

Zucchini Noodles with Pesto:

For a low-carb alternative to pasta, try zucchini noodles with pesto. Spiralize fresh zucchini into noodles, then toss them with homemade or store-bought pesto sauce for a light and flavorful dinner.

Lentil Soup:

Hearty and comforting, lentil soup is perfect for chilly evenings. Simmer lentils with carrots, celery, onions, and spices until tender, then serve with crusty bread for a satisfying meal.

Greek Chicken Pita Wraps:

Filled with grilled chicken, tzatziki sauce, lettuce, tomatoes, and cucumbers, these Greek chicken pita wraps are both nutritious and delicious. Serve them with a side of Greek salad for a complete meal.

Sweet Potato and Black Bean Burrito Bowls:

Packed with fiber and protein, sweet potato and black bean burrito bowls are a healthy and satisfying dinner option. Layer cooked quinoa with roasted sweet potatoes, black beans, avocado, salsa, and cheese for a colorful and flavorful meal.

Teriyaki Beef Stir-Fry:

Tender strips of beef are stir-fried with bell peppers, broccoli, and snap peas in a homemade teriyaki sauce for a quick and delicious dinner option. Serve over rice or noodles for a complete meal.

Caprese Stuffed Chicken:

Stuffed with fresh mozzarella cheese, ripe tomatoes, and basil, this caprese stuffed chicken is bursting with flavor. Bake the chicken until golden and cooked through, then serve with a balsamic glaze for a gourmet meal at home.

Veggie-Packed Quinoa Salad:

Quinoa salad is a versatile and nutritious option for dinner. Toss cooked quinoa with your favorite vegetables, herbs, and vinaigrette dressing for a light and refreshing meal that's perfect for warm summer evenings.

Turkey and Veggie Meatballs:

Made with lean ground turkey and grated vegetables, these turkey and veggie meatballs are a healthier twist on a classic favorite. Serve them with marinara sauce and whole wheat spaghetti for a satisfying and nutritious meal.

Sheet Pan Lemon Herb Salmon and Veggies:

For an easy and hassle-free dinner option, try sheet pan lemon herb salmon and veggies. Arrange salmon fillets and your choice of vegetables on a sheet pan, then drizzle with a lemon-herb marinade and bake until tender and flavorful.

Chickpea and Spinach Curry:

Filled with protein-rich chickpeas and nutritious spinach, this chickpea and spinach curry is a satisfying and flavorful dinner option. Serve it over rice or with naan bread for a hearty and delicious meal.

Stuffed Portobello Mushrooms:

Portobello mushrooms are stuffed with a savory mixture of quinoa, spinach, feta cheese, and herbs, then baked until tender and golden for a delicious and nutritious dinner option. Serve them with a side salad for a complete meal.

Conclusion:

With these 20 healthy dinner recipes ready in 30 minutes or less, you can enjoy delicious and nutritious meals without spending hours in the kitchen. Whether you're craving seafood, poultry, beef, or vegetarian options, there's something for everyone on this list. So why not give these recipes a try and discover new favorites for your weeknight dinner rotation? Your taste buds and your body will thank you!

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Today’s Recipes Of Skyrim blog series is Stormcloak Camp Potato Chedder Soup & Garlic Bread

This dish is a staple at every farmstead & crofters cottage across Skyrim. Simple but hearty it gives a bone deep warmth that better prepares anyone for the days labor ahead. Be they adventuring, tending a shop, or working the fields.

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Stormcloak Camp Potato Cheddar Soup

Prep: 10 minutes

Cooking: 30 minutes

Makes: 4 servings

Pairs well with: Garlic Bread

Ingredients:

2 tablespoons unsalted butter

1 small onion minced

2 tablespoons all purpose flour

2 cups chicken broth plus more as needed

1/2 cup of whole milk

3 or 4 medium russet potatoes peeled & cubed about 1 lb

1/2 shredded cheddar cheese

1 teaspoon Stormcloak seasoning (see below)

1/2 cup heavy cream

Cooked crumbled bacon for garnishing & you can put more directly into the soup (optional) 

1. Melt the butter in a medium saucepan over medium heat. Add the onion & cook for several minutes, Until the onion is soft and fragrant. Sprinkle the flower in and stir to combine before continuing to cook for a few minutes more making a roux, until the flour is fully incorporated.

2. Add the chicken broth and milk, followed by the cubed potatoes. Turn up the heat so the mixture simmers, & cook until the potatoes are quite soft, about 15-20 minutes. Using an immersion blender or a potato masher, blend the soup until it is an even texture. Add the cheddar cheese and the stormcloak seasoning, (see below) And just enough of the cream to get the consistency you like. Ladle into serving dishes and top with the crumbled bacon if desired.

Tip: This recipe can be scaled up for more servings by simply adding 1 potato & increasing the amount of liquid & cheese

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Garlic Bread

Nothing pairs with a nice hearty soup quite like a slice or two of thick bread topped with butter, garlic & herbs. This easy & quick recipe makes enough for surprise guests or the whole family, and as an added bonus, garlic is good for your heath, stamina, & magicka.

Prep: 5 minutes

Cooking: 15 minutes

Makes: 8 servings

Pairs well with: Any soup or pasta dish

Ingredients:

1 (16 ounce) loaf Italian bread

1/2 cup (1 stick) salted butter, softened

3 cloves of garlic

1 tablespoon fresh parsley, chopped fine or dried ground

1/4 cup grated parmesan cheese

1. Preheat the oven to 350° andd set out a large baking sheet. Slice the loaf of bread into pieces 1 inch thick. And place these on the baking sheet In a small bowl, combine the butter, garlic, & parsley. For a stronger flavor let the butter and garlic sit for a few hours before spreading.

2. Spread the mixture evenly onto each slice of bread then bake for about 10 minutes or until the butter has soaked into the bread.

3. Remove from the oven and turn on the broiler. Sprinkle the Parmesan cheese on top of each slice, then place under the broiler for a few minutes, until the cheese is melted & slightly golden. Serve right away.

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Stormcloak seasoning

Ingredients/Instructions:

2 tsp dried dill

1/2 tsp black pepper

1 tsp mustard powder

2 tsp fennel seeds

Grind all ingredients together with mortar and pestle and store in an airtight container.

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I hope you enjoy this blog more to follow shortly,

Regards,

Culture Calypso’s Blog 🗻🥣🧀🥔🥖