#red pepper purée

[chefjmf]

Fried green tomato medley with a fire roasted red pepper purée

[fieriframes]

[We're gonna make some burger buns by measuring out 3.4 ounces. And what are we gonna bake this at? 350 for about eight minutes. -Last step. -Red pepper purée.]

[hedgehog-moss]

what do you usually make for dinner? i’m looking for new things to try and the food you show in your photos always looks so tasty

Hi :) I have very seasonal menus, here are some of my go-to summer dishes:

Rice salad with lentils, maize, tomatoes, hard-boiled egg, rocket. My salad dressing is olive oil + sunflower oil + cider vinegar + Dijon mustard + whatever herbs I have at hand (usually thyme, basil, sage, rosemary)

I also make a salad-salad with the same dressing but with just lettuce and some rocket + walnuts + goat cheese + my homemade spicy plum-raisin chutney, or a fig chutney. Classic but delicious.

My laziest salads are potato-herring-red onions salad, or just grated carrots & black radish (and dressing obvs)

I love cold tomato soup in summer—I don't think I'm allowed to call it gazpacho because I don't like cucumber and have banished it from this recipe. It's just normal tomato soup with some olive oil, onion, garlic, Espelette pepper, and herbs, and I keep it in the fridge. I'm proud to say all the ingredients save the olive oil are from my greenhouse! Cold beetroot soup is also great, I often have cold soup with croûtons + a hard-boiled egg for supper (and then cheese + bread, and often dark chocolate + bread for dessert if I haven't made any dessert. Plus a fruit)

The chocolate tart I described here is to be eaten cold so it's a nice summer dessert (and breakfast). I keep carrot cake in the fridge too and since my recipe makes for a very moist cake it's very refreshing (I am positive I shared this recipe on here before but tumblr's blog search is useless :( It's my abuela's pastel de zanahoria esponjoso made with biscuit crumbs instead of flour, it's somewhere on this blog I swear, I remember illustrating it with a little carrot drawing 😭)

Another refreshing summer dessert is compote (or do you call it fruit purée?) Right now my favourite flavour is apple-plum (mostly because that's what I currently have and your own fruits always taste better<3) I just put a few (three?) apples to cook in a pan with a bit of water, a couple of tablespoons of sugar, a dash of lemon and a bunch of red plums, let it cook then blend it and put it in the fridge. Three weeks from now I will be drowning in blackberries and apple-blackberry will be my favourite flavour.

Quiche!! Endless possibilities with quiche. I like to make a quiche-ratatouille combo—I start with sautéing whatever vegetables I have (often courgettes, tomatoes, a couple of potatoes, maybe an aubergine & bell pepper, + Espelette pepper, onions, basil) in a pan with some olive oil; while it's cooking I prepare the body of the quiche in a bowl (20cL of milk, 2 or 3 tablespoons of flour, 2 eggs, some herbs and a tiny bit of olive oil for luck). I make a pie crust with flour, water, salt, oregano and olive oil (sorry I'm from the Mediterranean, I put herbs and olive oil everywhere). I spread the ratatouille on the pie crust then add the milk/egg mixture on top of it, then add little bits of cheese on top (gruyère or bleu or St Nectaire personally). I eat it with a side of rocket, it's perfect. And very colourful:

When I'm too lazy to do the ratatouille (and quiche) steps I just make a tomato tart—the same pie crust as above, then I spread Dijon mustard over it then cover it with sliced tomatoes, and add some (obligatory) herbs and olive oil. It's less effort and also looks very summery:

Some favourite autumn-spring dishes: vegetable lasagna, chilaquiles, hachis parmentier with mashed pumpkin, fish brandade, potato-courgette gratin (with blue cheese)... Then winter is for comfort foods like camembert fondue, risotto, calzones, pumpkin-chestnut soup, and crêpes—the savoury kind with sarrasin flour, what we call galettes. I grew up eating a ton of fish and seafood but I've curbed this habit due to environmental worries—hence why I'd like to raise edible fish in my greenhouse tanks! I get to eat a lot of eggs thanks to my hens, but I don't eat meat very often—hardly ever in summer except if I'm invited for dinner at someone's house. Sometimes I buy a homemade duck terrine from my neighbour and have a tartine for apéritif. My cold-season dishes call for ham in galettes and chicken in chilaquiles / risotto / quesadillas, and I make my hachis parmentier with duck. But yeah soup / salad / 'ratatouille quiche' and pasta with veggie sauce are my staples.

This list lacks pasta, I eat a lot of pasta. But mostly in autumn and spring; I just prepare my sauce in summer and store it for later. I also prepare & freeze a lot of soup and vegetable mash in summer with my greenhouse harvests. I often eat green beans as a side with my crêpes or other winter dishes because they grow so fast and incessantly in summer, my freezer ends up stuffed with bags of green beans. My usual pasta sauce is pretty much the same ratatouille combo as above (minus the potatoes so it's less thick), sauté'ed in a pan with olive oil, I also add an egg, parmesan (sometimes extra blue cheese or emmental) and liquid cream, then blend everything. I have a lot of courgettes and tomatoes right now, industrial quantities of basil and rocket, and beautiful Ecuador purple chili, so I've been making lots of jars of this sauce and also my new basil-rocket-cashew pesto! October-me will be thankful.

[thebearer]

the milestone menu: roasted red pepper and tomato soup for sad days

prompt: the death of mikey's anniversary is near. you make a comfort meal for carmen.

contains: mentions of death. angty with a side of fluff (at the end). anxious!carmen (i mean ofc).

INGREDIENTS

3 red bell peppers. 4 large tomatoes, peeled, seeded, chopped. An onion, chopped. 2 garlic cloves, minced

1 1/2 tsp thyme. 2 tsp paprika. A pinch of sugar. Salt & pepper. Cayenne

1/2 cup Chicken broth. 2 tbsp butter. 1 1/2 tbsp flour.

DIRECTIONS

Cover peppers in oil, broil until black, turn to get all sides. Put them in a paper bag to rest, the skin & seeds should come off easily. Chop. Heat oil on med heat in a large pot, cook garlic & onions until soft. Add tomatoes, peppers, thyme, paprika, and sugar. Cook on med-low, until most of the liquid has evaporated, about 20 minutes. Stir in 6 cups of chicken stock, salt & pepper. Bring to boil & simmer for 20 mins, until the vegetables are tender. Strain soup. Use a food processor or blender, and blend solids to your desired consistency. In your large pot, melt butter & add flour. Add soup/purée and stir, simmer for a few minutes.

“Hey, baby,” Carmen’s voice came to you before he did. A heavy sigh, tired and heavy from the day, from the looming anniversary approaching. 

Mikey’s death date was creeping closer and closer, the days darker and colder as did Carmen’s demeanor. Longer days at work, distant even when he was home with you. You worried about him, though everyone told you not to. 

“He just… he gets like this when it gets closer to the date, you know?” Richie muttered when you’d confided in him at family dinner. “We all get kinda fucked up, but Carm… That’s just how he is, y’know? Just give’im some time.” 

Anchovy purred, rubbing against Carmen’s leg. It was almost like he knew. Carmen would swear he did, that he could sense his owner’s upset, that he was trying to make it better. He’s like you, Carmen would say, giving you a half grin that always had you swooning. 

Carmen frowned when he didn’t see you lingering about. Not in the doorway smiling at them, leaning in for a kiss, wrapping him in a hug. “Babe?” Carmen called again, looking down the hall. The lights were on in the kitchen, a small clinking of bowls and silverware. 

Carmen found you in front of the stove, trying to keep quiet, stirring a pan on the burner gently. “Hey,” He frowned when you jumped, turning around with a wide eyed gaze, like you’d been caught. 

“Carm,” You chirped, body shimmying in front of the stove, too close to the flame in a too loose shirt. Carmen fought the urge to tell you to move or tuck your shirt in. 

“You’re-You weren’t supposed to be home early.” You turned to the clock blinking on the microwave. “I-I thought you weren’t going to be home for another hour.” 

“Richie told me to leave.” Carmen frowned, trying to peer around you. 

“Why?” You blocked his view with your body, a side step in front of him. 

“‘Cause he’s a fuckin’ jaggoff lately. What’re you doin’?” Carmen huffed lightly, grabbing your waist gently, holding you in place so he could see around you. A large pot on the stove, bubbling to life, steam clouding the clear lid that covered it. 

“I’m cooking.” You huffed, shoulders deflating lightly. “I-I was going to surprise you. I had this whole thing planned, and I got candles and I was going to change out of this.” You threw your hands down on your sweatshirt- Carmen’s sweatshirt. One from Copenhagen he’d picked up when it was especially cold. You’d stolen in, not that he minded, he liked you better in it anyways. 

“Was going to at least try to look a little nice.” You mutter, wiping off a small stain, a glob of tomato that had flung when the processor lid wouldn’t come off earlier. 

“You look beautiful, c’mon.” Carmen shook his head at you. “What’re you- Why’re you doin’ all this?” His heart skipped for a moment, looking at the calendar pinned on the fridge. “Did I- We didn’t have plans?” Fuck, he’d been so busy he’d forgotten. Head everywhere but where it needed to be. First he was fuckin’ up dishes left and right at work, and now he couldn’t even remember a fuckin’ date. 

“No,” You shook your head, stilling Carmen’s racing mind. “I just… I wanted to do something nice.” You looked up at him, hands grabbing him sweetly, holding them in your own. “For you.”

“For me?” Carmen whispered, swallowing around the tightness in his throat, in his chest. “What’re you talkin’ about for me? What-Why would you wanna-” 

“Because,” You shrugged lightly, hands swinging between the two of you gently. “I just wanted to do something nice for you.” 

Carmen saw the hesitation on your face, knew what was coming before you said it. He tensed in your hold. “I just… With everything-” 

“-Don’t.” Carmen shook his head, the burn in his throat strangling his voice. “You don’t have to, baby.” 

“I do.” Your eyes met his, rounding in his gaze. “I want to. I-I don’t really think it will help, but… I don’t know. Whenever I was sad my mom would make this for me.” You nod back towards the pot on the stove. “It always made me feel better.” 

Carmen thought he might cry. He willed himself, squeezing your hands, pulling you into his chest to hold you. He just needed to hold you, to feel you, pressing his nose to your scalp, inhaling your scent. 

All the emotions he’d repressed, swallowed down and tried to power through. Anytime he’d turn the corner, see Mikey’s smiling face on the fall and he’d feel like breaking down. Screaming, crying, punching the walls, pulling his hair out, ears ringing and heart hammering; instead, he’d go to the walk-in to breathe through collapsing lungs.

You felt Carmen’s shaky breath, rattle out of his chest and shake into yours. Your hand rubbed gently against his back, up his spine in a soothing way you hoped would calm him. 

“I’m sorry.” You whispered, cheeks pressed against his chest. His heart raced in your ear, a pounding thud that made your own heart squeeze. “I’m so sorry, Carm.” 

“It’s alright.” Carmen gritted, jaw clenching, willing his tears back. “It’s-it’s just a lot. I don’t even fuckin’ know why. Why-Why I even get like this when-when it’s been so long.” 

“Don’t do that.” You shook your head, frowning at him lightly. 

“No, no it’s true. I- fuck, I shouldn’t be-” 

“-Carmen,” You held his gaze firmly. His red rimmed blue eyes met yours, a little wary, vulnerable. You softened, fingers brushing through his hair. “It’s ok.” 

The finality in your voice, soft but certain, it made Carmen’s jaw shake, emotions bubbling over. He held you, rocking side by side in the kitchen, cries muffled into your shoulder. You held him back, just as tight, cooing shushes over the hums of the appliances, his tears wet on his sweatshirt- your sweatshirt. 

“Don’t expect a lot.” You gave a small, teasing smile over your shoulder. 

Carmen had settled into his usual seat at the small kitchen table. He’d sheepishly wiped his tears, letting you dote on him sweetly. Kiss his tears away, soft lips pressing to his wet cheeks, his nose, pulling him in so his lips were on yours, arms still tangled around the other. 

“It’s not, like, gourmet or anything.” You shook your head, ladling out the hot liquid into a bowl. “It is my Nana’s recipe though.” 

“Better than gourmet then?” Carmen���s voice was raspy with dried tears, though he smiled lightly. Bright enough to warm your heart, leave you smiling, plating the grilled cheese. 

“She’d love that you said that.” You grin, setting the steaming bowl and sandwich in front of him. You leaned over, pressing a soft kiss to his cheek, a hand running down the back of his neck lovingly. 

He burned at the simplicity, the sweetness of it all. So loving and affectionate freely, without any strings attached. Mikey would’ve loved you, Carmen was so sure of it. 

“This is good.” Carmen nodded, swallowing his spoonful. 

“Yeah?” You grinned proudly, positively beaming. 

Of course it was good, the best fuckin’ thing he’s ever had. It came from you, so it only made sense it was. Carmen didn’t say that. Instead, he smiled, reaching over for your hand, squeezing it across the table. “Yeah. Amazing. Just what I needed.” He swallowed another wave of tears, happier this time. “Thank you for, uh, for doin’ this.” 

“I’m glad you like it.” You propped your head in your free hand, a lopsided, lovey smile that warmed Carmen from the inside out. He knew his cheeks were blushing, tingling pink under your affectionate gaze. 

“It’s really good.” Carmen took another spoonful, the warmth spilling down his throat, soothing his chest. “Sorry I came home early and didn’t call. I just… I’ve been out of my mind, y’know? I’m sorry about that too, it’s-it’s not fair to you, and-” 

“-Carm,” You squeezed his hand lightly, fingers intertwining with his. “I’m glad you like it.” You smile sweetly. 

Carmen nodded, leg still shaking under the table. He didn’t let go of your hand, held it in an iron grip like a lifeline and you let him, thumb sweeping over his inked knuckles calmly. 

If Mikey could see him now, he’d be howling in laughter, cackling at Carmen at how “whipped” he was. Mercilessly tease him for being “soft” in a way that only a big brother could. But he knew Mikey would be so proud, so fuckin’ happy that Carmen found you- that Carmen had someone like you.

[forkfulofflavor]

Pasta Bake with Pumpkin Tomato Sauce Ingredients: 1 lb dry pasta of choice (mezzi rigatoni, shells, ziti, fusilli, or farfalle) 2 tablespoons butter 1/2 cup finely chopped walnuts 1 tablespoon plus 2 teaspoons finely chopped fresh sage, divided 2 tablespoons extra-virgin olive oil 8 oz cremini (baby bella) mushrooms, sliced 1 yellow onion, finely chopped 1/4 cup tomato paste 4 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes 3-4 handfuls fresh baby spinach 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 3 cups vegetable broth 1 (15-oz) can pumpkin purée 1/2 cup grated Parmesan cheese 1 1/2 cups grated fontina cheese, divided Instructions: Preheat Oven and Cook Pasta: Preheat oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add pasta and cook until 2 minutes shy of al dente, keeping it slightly firm. Drain and set aside. Prepare Walnut-Sage Topping: In a large sauté pan over medium heat, melt the butter. Add walnuts and 1 tablespoon of chopped sage, cooking for about 5 minutes until walnuts are toasted and fragrant. Season with a pinch of salt and transfer to a bowl. Make the Sauce: Return the pan to medium heat. Add olive oil, mushrooms, and onion. Sauté until softened, about 8 minutes. Add tomato paste, garlic, and red pepper flakes, cooking for 3-4 minutes until tomato paste darkens and caramelizes. Gradually stir in spinach, cooking until wilted. Add oregano, salt, pepper, nutmeg, and the remaining 2 teaspoons of sage. Add Liquids and Cheese: Pour in vegetable broth, stirring to release any browned bits from the pan. Add pumpkin purée, Parmesan, and 1/2 cup of fontina cheese, stirring until the cheese melts and the sauce becomes smooth. Add cooked pasta and stir until noodles are well-coated with the sauce. Assemble and Bake: Transfer the pasta mixture to a greased 13x9-inch baking dish. Sprinkle remaining fontina cheese over the top, followed by the walnut-sage mixture. Cover with foil and bake for 15 minutes at 375°F. Uncover and bake for an additional 10 minutes, or until the cheese is melted and golden. Prep Time: 25 minutes | Cooking Time: 25 minutes | Total Time: 50 minutes Calories: 420 kcal | Servings: 6 servings This Pasta Bake with Pumpkin Tomato Sauce is a cozy, hearty dish that brings together the best of fall’s flavors. Each bite combines creamy, savory pumpkin sauce with a hint of nutmeg and fresh sage, and the addition of melted fontina cheese makes it even more indulgent. Topped with toasted walnuts and sage, it adds a delightful crunch that complements the creaminess of the pasta and cheese. Ideal for a cozy dinner or autumn gathering, this pasta bake is comforting and easy to prepare. The pumpkin and tomato base brings a unique depth of flavor that’s perfectly balanced by the richness of the fontina cheese and buttery walnut topping. Serve it warm from the oven, and watch it become a favorite fall classic at your table.

[softwaring]

Would you post your chicken tikka recipe?

chicken tikka marsala

first marinade:

- chicken thigh

- lime juice

- cayenne

- chili powder

- salt

second marinade:

- greek yogurt

- ginger paste

- garlic

- turmeric, cumin, garam masala, madras curry powder, cayenne, ground coriander

for the curry:

- coconut oil

- 1” cinnamon stick

- 2 green cardamom pods

- 2 whole cloves

- serranos, sliced

- onion, chopped

- cumin, garam masala, madras curry powder, garlic p, cayenne, coriander, smoked paprika, turmeric and white pepper

- tomato paste

- fire roasted crushed tomatoes

- soy sauce and fish sauce

- rock sugar

- coconut creme

- cilantro

top w more cilantro when done serve w white rice and naan (trader joe’s makes amazing frozen garlic naan i always keep em on hand lol)

marinade the chicken the first time for 30 marinade. mix the ingredients for the second marinade then pour in the chicken WITH the first marinade. mix well and marinade at least an hour but it’s best after 24-48 hours.

start ur rice ina rice cooker

preheat ur grill to high heat, then grill the chicken until well charred. then remove and let rest.

melt coconut oil in a pan then add onion and chilis, cook until they soften. stir in garlic and ginger and cook til fragrant. stir in spices and cook, stirring for 2-3 minutes. clear a spot in the middle of the pan then add tomato paste and caramelize. stir in tomato purée, soy sauce and fish sauce then simmer 10-15 minutes until thickened and color deepens.

once deep red, stir in coconut creme and rock sugar, cook 10 more minutes then stir in chicken and chopped cilantro. cook 5 more minutes or until well combined and chicken is cooked through. serve over basmati rice w cilantro!

[morethansalad]

Crispy Tortilla Salad with Snap Peas and Avocado (Vegan)

4 servings

Vegetable oil (for frying; about ⅔ cup)

6 corn tortillas, halved, cut into ½"-thick strips

1 tsp. red chile powder

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

1 garlic clove, finely grated

⅓ cup fresh lime juice (3–4 limes)

3 Tbsp. extra-virgin olive oil

½ tsp. ground cumin

2 ripe avocados, divided

Freshly ground pepper

1 bunch radishes, trimmed, cut into thin wedges

1 large cucumber (about 12 oz.), coarsely chopped

1 jalapeño, thinly sliced

10 oz. sugar snap peas, strings removed, halved on a diagonal

⅓ cup cilantro leaves with tender stems, divided

Flaky sea salt

Preparation

Step 1: Pour vegetable oil into a medium skillet to come ¼" up sides; heat over medium-high. Working in 2 batches, fry 6 corn tortillas, halved, cut into ½"-thick strips, stirring often, until golden and crisp, about 2 minutes. Drain on paper towels, then transfer to a large bowl and toss with 1 tsp. red chile powder and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.

Step 2: Purée 1 garlic clove, finely grated, ⅓ cup fresh lime juice (3–4 limes), 3 Tbsp. extra-virgin olive oil, ½ tsp. ground cumin, 1 ripe avocado, and 1 Tbsp. water in a blender or mini-processor until smooth; season generously with kosher salt and freshly ground pepper.

Step 3: Spread half of dressing on a platter. Add 1 bunch radishes, trimmed, cut into thin wedges, 1 large cucumber (about 12 oz.), coarsely chopped, 1 jalapeño, thinly sliced, and 10 oz. sugar snap peas, strings removed, halved on a diagonal, to remaining dressing in bowl; toss to coat. Thinly slice remaining 1 ripe avocado; add to bowl along with tortillas and half of ⅓ cup cilantro leaves with tender stems; toss gently to combine. Transfer salad to platter and scatter remaining half of ⅓ cup cilantro leaves with tender stems over. Season with flaky sea salt and pepper.

[snapdragonsandwhiptails]

“Eat up, you need to regain your strength” Red Pepper Pasta

WARNING: I do not measure when I cook so I honestly have no idea how much of each thing I put. These are rough numbers.

The perfect recipe to use up any summer peppers you may have grown this year! A new take on the viral caprese pasta from back during quarantine, this recipe is sure to satiate those savory, cheesey cravings, AND doubles as a kitchen witch recipe I use when someone has been sick or exerted themselves too much.

Enchantment isn’t listed as i don’t have a specific way I do it every time, I just pour magic into the food as I cook it.

~ Recipe under cut ~

Ingredients

Block of feta 🧀

Olive oil 🫒

1.5 Red pepper and 1 green peppers 🫑

1/2 Onion 🧅

1/4 Tomato ���

Fresh Basil 🌱

2 Garlic clove 🧄

Shrimp 🍤

Salt 🧂

Pepper ⚫️

Cayenne powder 🌶️

Chili powder 🌶️

Your favorite seafood seasoning mix

Fettuccine noodles 🍜

Instructions

Preheat oven to 400°

Thin slice peppers and onions

Dice half tomato and garlic cloves

Tear 3/4 basil leaves into small pieces

Toss with olive oil, 2 generous pinch of salt, and heavy fresh cracked black pepper

In a medium size baking dish, lightly oil bottom and place feta directly in the middle. Spread veggies around feta.

Bake for 30 minutes on middle rack.

Halfway through baking, begin boiling 4 cups of water.

Heat medium pan on medium with olive oil.

Season shrimp with salt, pepper, cayenne, chili, favorite seasonings. Sauté until cooked through.

Boil noodles with heavy salt until aldente

When veggies and feta are browned, remove from oven. In separate bowl, use immersion blender to purée veggies with one cup pasta water and feta cheese.

Combine noodles, sauce, and shrimp. Top with fresh basil.

[deliciously-vegan]

Purple Sweet Potato Soup

[[MORE]]

1 tbsp coconut oil 1 leek, peeled and chopped 1 tsp garlic paste 1 tsp ginger paste 6 generous cups chopped purple sweet potato  6 cups water 2 cans (400 ml each) coconut milk 1 cup red lentils 1/3 cup white miso paste 1 tbsp Chinese 5-Spice 1/2 tsp sea salt ¼ tsp black pepper

Heat coconut oil in large saucepan over medium-high heat. Sauté leek for several minutes. Add garlic and ginger pastes and sauté for another minute or two. 

Stir in the; sweet potatoes, water, coconut milk, red lentils, miso paste, and Chinese 5-Spice. Turn heat to high. Once soup begins to bubble, turn heat to low and simmer for 10-12 minutes, stirring occasionally. Turn heat off.

With a handheld immersion blender, purée soup until smooth and creamy. Stir in sea salt and black pepper. Taste and adjust seasoning if necessary.

Ladle into bowls and serve.

[scopostims]

mk (lego monkie kid) with savory food and stuffed animals in warm colours for anon :•]

[ID: A 3x3 stimboard of 8 GIFs surrounding a central image.

GIF 1: A bubbling hot pot with a cute bear made of collagen jelly and various green vegetables.

GIF 2: Light-skinned hands showing off a red dinosaur plushie with a big smile.

GIF 3: Parsley being stirred into a cast iron pan filled with tomato purée, onions, and green bell peppers.

GIF 4: The head of a brown rabbit plushie being tilted side to side.

Image: MK from Lego Monkie Kid.

GIF 5: A light-skinned hand petting a brown rilakkuma plushie, a cartoon bear.

GIF 6: Sesame seeds being sprinkled on six skewers of tteok kochi, rice cakes on skewers fried in gochujang-based sauce, frying in a pan.

GIF 7: A light-skinned hand slowly petting a red dragon beanie baby.

GIF 8: Three shots of a pot of noodles in cheese sauce with rice cakes, a fried egg, and octopus sausages. The first is the noodles being lifted with chopsticks, then shown off, then a sausage being grabbed.

End ID]

[johannestevans]

always curious what people's like. staple meals and regular meals are

like the meals you regularly cook a few times in a month, for yourself or your family as well

bc for me it's like

bacon sandwiches. basic.

garlic bread

baked feta with peppers & tomatoes, oregano, olive oil, a bit of lemon juice

the lidl potato gratin with peppers, tomatoes, and spinach mixed in, again normally with olive oil and some cheese

roast chicken with roasted potatoes and root vegetables, normally carrots and parsnips

pork souvlakia, chunks of usually belly pork or chop on kebab sticks and oven grilled with or without chunks of pepper and tomato

dolmades, vine leaves stuffed with stewed rice

chicken risotto made with chicken stock on a base of butter with spring onions and bacon to toast the rice with

pasta with chicken pieces with a tomato-based sauce w more cheese and vegetables

a "greek salad" with some modifications - chunks of cucumber, tomato, red and yellow pepper, spinach leaves, red onion or spring onions, garlic granules, and then olive oil and feta chunks

parchment pastry scrolls, a spread of pastry smeared with tomato purée or similar chutney, cheese, bacon, vegetables, or mushrooms, and then cut into discs and baked

homemade burgers with beef or lamb mince, tiny chopped onions, egg, honey as a binding agent, and then fried hopefully to eat with slices of cheddar or leerdammer, bacon, and pickles/cornichons

i made a kouneli stifado a while back (whole rabbit cut into chunks, slow cooked with potatoes and root vegetables, onions, red wine, stock, etc) that i want to do more regularly bc a whole rabbit is a fiver and it feeds a LOT of people

then obvs like. various oven cooked things i don't modify, like prawn tempura or frozen calamari, etc

because i've moved and haven't set up my rice cooker or got my short grain rice again, and bc i don't have a new deep fat fryer yet, i'm not cooking like, my fresh cut chips, or maki rolls and onigiri, or a meal i'd regularly do of just like. fried eggs on rice and stuff

i used to make lasagnes more regularly and i'd like to go back to that, esp bc like... i love making latkes and once we have a nice wide frying pan it will be nice to do that more regularly, and my big thing atm is that i want to learn to cook with some new ingredients

i want to learn to do more and more interesting stuff with coconut and pineapple, i want to do more like. kormas and other diff curries, i want more green vegetables, esp asparagus and broccoli

i want to cook more with different fish and sea food bc i know i desperately need the oil for my fucked up joints and brain, i want to break more breads and savoury things, esp garlic and tearaway breads

esp bc like. my body's capacity for red meat is fucking terrible lmao, i want more fibre and less heavy protein from red meat at once so i don't just utterly eviscerate my guts lmao

[najia-cooks]

Roasted celery and potato soup

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

Recipe under the cut!

Patreon | Tip jar

Ingredients

For the soup:

1 head of celery (about 10 stalks)

4 medium yukon gold potatoes (800g)

1/2 head of garlic

About 1/4 cup of extra virgin olive oil

1/2 tsp black mustard seeds

1/2 tsp yellow mustard seeds

1/4 tsp annatto seeds

1/4 tsp fenugreek seeds

1/2 tsp black peppercorns

1/4 tsp coriander seeds

1/4 tsp ground ginger

Salt, to taste

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

For the tempering:

1 Tbsp non-dairy margarine

1 dried red chili, broken in half

1/2 tsp black mustard seeds

2-3 Tbsp jaggery or brown sugar, to taste

3 Tbsp tamarind purée

1 Tbsp freshly-squeezed lime juice

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

1/2 tsp red pepper flakes, or chili oil

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

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

Instructions:

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

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

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

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

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

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

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

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

For the tempering:

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

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

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

[gardenvarietygay]

Nobody asked but here’s my tomato soup recipe that only needs (mostly) shelf-stable ingredients.

Cooking oil of choice, I usually just use canola but olive oil does work exceptionally well with these flavors

1 medium yellow onion, chopped (white also works, avoid sweet or red onions)

Enough garlic to feed your soul, at least five cloves, smashed and peeled, don’t bother mincing it

1 can of white beans (great northern, navy, cannellini, etc. You’re looking for something soft and creamy without a strong flavor.)

2 cans of tomato (My grocery store has about ten different types of tomato chunks such as crushed or petite diced. As long as it’s pieces of tomato flesh without seasoning, it’ll work. We’re blending this soup so don’t sweat it. Also, unless you’re drowning in fresh tomatoes from the garden, don’t bother to use them in this recipe, they’re getting cooked and puréed so the advantages of fresh tomato will be mostly lost.)

1 can of tomato paste (cans are typically 6-8 oz but the more the merrier!)

1 block of cream cheese, ricotta, sour cream, or other dairy (optional)

A pinch of red pepper flakes (optional)

1 tsp of dried oregano (honestly, I’ve never measured but this feels about right)

Salt and pepper to taste

A Lot of basil (fresh is better but dried also works) if you can’t find any basil, ground fennel or anise seed would also work but the flavor isn’t identical

This soup will work without the cream cheese, the beans will thicken it and make it creamy but will be slightly thinner. If you’ve got everything else and you don’t have/can’t use cream cheese, don’t let that stop your soupin’!

1. In a large pot or Dutch oven over medium high heat, pour enough oil to coat the bottom of the pot. Once the oil has warmed (usually about 30 seconds), add the chopped onion. Salt the onion and cook until softened, stirring occasionally to prevent burning. Add the can of beans, including liquid, and the smashed garlic. Simmer for 3-5 minutes or until the onions have become slightly translucent.

2. Add the tomatoes and tomato paste to the pot and fill one of the cans of tomato with water, add to the pot. Add a bit more salt, stir to combine and let simmer for another 3-5 minutes.

3. If using cream cheese, add to pot along with the oregano, red pepper, more salt and black pepper. Using the stirring spoon, chop up the cream cheese into smaller chunks and continue stirring while the mixture simmers being careful not to let it burn on the bottom.

4. Remove from heat to blend either using an immersion/stick blender or a traditional blender. Be sure to completely purée the soup and add water as necessary to get a smooth consistency.

5. Right before serving, add the chopped fresh or dried basil and stir in before dishing up. Basil loses its flavor if heated for too long so try to add it as close to serving as possible.

[the-lumpfish-king]

post recipe

There are many things this could be referencing, so I'll just post a few of them

Cottage Pie Best thing I've cooked, and one of the best things I've eaten Base: 1. Put a tablespoon of olive oil in a very large sauce pan and brown 2-3 pounds of ground beef then set it aside. 2. Reduce the heat and put another table spoon or two of olive oil in the pan and add 2-3 finely chopped onions and carrots, cook till soft. 3. Add 3-4 finely chopped garlic cloves, a cup or two of defrosted frozen peas, a few tablespoons of flour, and a tablespoon or two of tomato purée. Mix and increase the heat, then add back the beef. 4. Add 800-900 ml of beef stock, 5-6 tablespoons of Worcestershire sauce, as many red chili pepper flakes as you like, 4-5 bay leaves, and 8-10 sprigs of thyme. 5. Bring to a simmer and cook until the gravy is thick, should take around 50 minutes, check when there are 15 minutes left check and if the gravy still has a lot of liquid increase the heat a bit. Once finished, season with salt, pepper, and any other spices you'd like to taste. Mashed Potatoes (Make while reducing gravy): 1. Peel and cut 2kg of potatoes into large cubes, cover them in salted cold water and bring to a boil until tender. 2. Drain and let them dry for a little bit, then mash them with a few splashes of milk, a bit of butter, 300 grams of sharp Cheddar, fresh shredded Parmesan, and salt, pepper, and red pepper flakes to taste. 3. Spoon meat mixture into a large baking container, then do the same with the potatoes. Cover that sucker with more Cheddar and Parmesan. 4. At 220°C/430°F bake for 25-35 minutes, let sit for a few minutes to cool, then serve

Stuffed Alpha Req: FFXIV (even just the free trial), WVR Lv 70, and Master Weaver VI 1 Alpha's Feather 2 Ala Mhigan Burdet 3 Twinthred 2 Halgai Mane 2 Lightning Cluster 2 Wind Cluster

"Funny Device" Hydrogen Bomb x1 Comically Large Slingshot x1

[culinaryplating]

Quick Guide to Georgian Spreads

1. Ajika: popular dip made from peppers, garlic, walnuts, herbs, spices. Though it is usually red, green ajika is also made with unripe peppers.

2. Akutaghchapa: boiled eggs filled with walnuts, similar to deviled eggs.

3. Phkali: vegetable walnut balls with spinach, beans or beetroot. It consists of chopped and minced vegetables, made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. The common ingredient of all variations of pkhali is puréed walnut sauce.

Pkhali is generally served with lettuce, bread and pomegranate seeds.

4. Badrijani: fried eggplant with walnut filling.

5. Mixed green salad with Georgian yogurt matsoni

6. Jonjoli: pickled flowers of bladdernut

7. Imeretian Cheese: hard cheese

8. Mchadi: corn bread

9. Mtsnili: pickled vegetables

10. Ghomi: cornmeal and cheese porridge

11. Charkhlis Mkhali: beetroot salad with walnuts

12. Abkhazian Smoked Ham

[soracities]

hi sweet baby!! these are for you -> 💐🧋

what’s the recipe for something you love eating to feel nurtured at the moment? do you have a dish that’s a family recipe you’d never give away? and which creature/exhibit is your favourite to visit in an aquarium? 🤍

darling of my life ily 💌🌹💞

1: chickpeas with slow-cooked (but not always) peppers are my absolute beloved..... it's the one thing i can always eat and the one thing all my kitchen staples revolve around (i have never measured of any of this and just go by eye or what i feel so this is a VERY rough estimation but anyway!!):

2 large onions

olive oil

2 or 3 bell peppers (i try to always include a green one bc they're slightly less sweet and add a nice balance to the yellow and red ones)

can of chickpeas

tomato purée

ground ginger

ground garlic

ground cumin

salt

EDIT: forgot to add: dried basil!!

Heat the oil in a small pot. Chop the onions and peppers and add them in that order (shake the pot a little to disperse and/or avoid sticking but don't stir). Let it cook / simmer over a low heat until the the onions are translucent and the peppers have softened slightly (now you can stir). Stir in ground garlic and ginger (measured generously w your heart--that said, ginger should be added in increments bc it adds a nice kick of heat which i love but if you want to be more cautious then just taste as you go along and add accordingly), and a bit of cumin. Stir in the tomato puree (again, i'm a measure by sight gal, but a tablespoon at a time until you get the right taste / colour should do it). Add a little water -- not enough to cover the contents but enough that it combines with the puree to get a thick pasta-sauce consistency. Add salt to taste Increase the heat and cook until all the foam has gone. Add salt to taste Drain your can of chickpeas, rinse them, and add them into the pot at the very end. Turn off the hob and let everything cook with the residual heat and done!!

Best way to eat this in my opinion is by putting spoonfuls while still warm onto toasted bread with goat's cheese 💕

2) not a dish per se but my mother's version of a tomato pesto (which is less to do with not wanting to share it full stop but more with the fact that if shared it has to be shared in person, in the moment, in actually making it (or attempting to lol) with someone ❤️)

3) i haven't been to an aquarium in SO long but i love love LOVE the little seahorses and jellyfish!!! i woulod visit exclusively for them!