#red spinach chicken recipe

[beautyandlifestyleblog86]

Nutrient-dense meal prep recipes that can help promote healthy eyesight:

1. Salmon and Quinoa Salad:

- Cook quinoa according to package instructions and let cool.

- Season salmon fillets with olive oil, lemon juice, and herbs, then bake until cooked through.

- Combine quinoa, mixed greens, cherry tomatoes, cucumber, and avocado in a bowl.

- Top with flaked salmon and a drizzle of balsamic vinaigrette.

2. Roasted Vegetable and Chickpea Buddha Bowl:

- Toss chopped sweet potatoes, bell peppers, zucchini, and red onion with olive oil and seasonings.

- Roast in the oven until vegetables are tender and slightly crispy.

- Serve over cooked quinoa or brown rice, along with roasted chickpeas and a dollop of hummus.

3. Spinach and Feta Stuffed Bell Peppers:

- Cut bell peppers in half lengthwise and remove seeds and membranes.

- Saute spinach, diced tomatoes, garlic, and feta cheese in a skillet until wilted.

- Stuff the bell peppers with the spinach mixture and bake until peppers are tender.

4. Lentil and Vegetable Soup:

- Saute onions, carrots, celery, and garlic in a large pot until softened.

- Add lentils, diced tomatoes, vegetable broth, and seasonings.

- Simmer until lentils are cooked through, then stir in chopped kale or spinach before serving.

5. Greek Chicken Bowls:

- Marinate chicken breasts in olive oil, lemon juice, garlic, and oregano.

- Grill or bake chicken until cooked through, then slice into strips.

- Serve over a bed of cooked quinoa or brown rice, along with cucumber, cherry tomatoes, red onion, feta cheese, and a drizzle of tzatziki sauce.

These meal prep recipes are packed with nutrients that are beneficial for eye health, including vitamins A, C, E, and zinc, as well as omega-3 fatty acids and antioxidants.

[lotstradamus]

do you have some favourite go-to recipes? i would love any of your recommendations!! xx

we eat the same few things on rotation in our house, as I do all the cooking, and I like a) one-pot meals, and b) pasta, preferably. most of these are fairly low effort but you get a lot of bang for your buck flavour-wise, and they're endlessly customisable!

also, listen, I don't do measurements. follow your heart and taste as you go.

the tiktok viral baked feta pasta from like 4 years ago ingredients: plum or cherry tomatoes, a block of feta (or boursin if you're feeling flush), garlic, pasta optional extras: spinach, cannellini beans, chili crisp recipe: whack your tomatoes, sliced garlic, and olive oil in a big dish. nestle your feta in there. I like to add a tin of drained cannellini beans at this point to bulk it out/cut down on the pasta/make the texture confusing, but you don't have to. stick it in the oven at like 180-200C for half an hour ish. after half an hour boil your pasta. retrieve your oven dish, stir everything up to desired consistency (I'm a chunk girl). you can add spinach while you do this for extra greenery, or a massive spoonful of chili crisp for heat and crunch, but it's good on its own. add the pasta and some pasta water if you need. voila. you simply cannot go wrong.

gochujang and hummus pasta ingredients: gochujang (this keeps forever in the fridge so it's a good kitchen investment), a tub of hummus, garlic, white onion, parm optional extras: parsley recipe: chop onion and garlic, sling them in a pan with butter and a splash of EVOO. when the onion is sufficiently sweaty and nice, add a dollop of gochujang (the bigger the dollop the spicier the end result) and stir it all in, followed by the whole tub of hummus. boil the pasta. add the cooked pasta to the pan, along with some pasta water, a shit load of grated parm, and garnish with parsley. my friend sent me a vegan version of this recipe about a year ago and I've made the non-vegan version roughly once a week since. it is so fucking delicious. butter bean thing ingredients: butter beans, garlic, red onion, tomato paste, cream/double cream/greek yog, lemon, sourdough/nice crusty bread optional extras: parsley recipe: throw chopped garlic and onion in a pan with butter and EVOO and really let them sweat it out. add tinned butter beans WITH THE JUICE. yes, I know. add in a few good squirty piles of tomato paste and stir, then let it all heat through. at this point start toasting your crusty bread of choice because I ALWAYS forget until the end and then I'm rushed. I recommend splurging for the good bread, slathered with melty butter. add whatever creamy thing you have to hand (the og recipe I saw said double cream, but I usually have greek yoghurt in and that does the job) to the beans, along with some lemon juice, garnish with parsley if you like and serve. use the bread as a giant spoon. you are welcome.

sausage soup/stew? casserole?? ingredients: celery, white onion, carrot, sausage/s, cherry tomatoes, tinned tomatoes, chicken broth, parm optional extras: creamy thing of your choice, spinach, orzo recipe: dice the celery, carrot and onion (mirepoix!), and throw it in a big big big pot with some EVOO. now: I get a pack of nice sausages and either mash or chop them depending on how much energy I have, but if you live somewhere with a butcher or whatever you can save your mashing arm and just get ground sausage. throw in the ground, mashed, or chopped sausage and cook for a bit. follow with a tin of chopped tomatoes and chicken broth. I usually put in about a litre. chop the cherry toms and toss them in. follow with a load of grated parm. if you have any parm rinds, throw em in and leave it to bubble away. this doesn't sound like much but it is so good. the longer you leave it the more flavourful it will be! towards the end I like to add in whatever creamy thing is in the fridge (double cream, greek yog, milk), along with lots of chopped spinach and a cup of orzo to really bulk it up. we can happily live on this for DAYS, especially if we have leftover fancy crusty bread from the gochujang pasta. oh and remember to take out the parm rind.

thai chicken curryish ingredients: chicken (thigh/breast), garlic, ginger, yellow peppers, spring onion, cashew nuts, rice, coconut milk, chicken broth optional extras: sriracha, coriander recipe: I love this one cos it is SO quick and SOOOO easy. cut chicken into chunks and brown it in the pot. whip it back out and throw in the chopped garlic and ginger (I have a tube of ginger paste in the fridge cos WHO has the time?) with a big glug of EVOO, then a cup of rice. jasmine works, but I've also used risotto rice. toss in the chopped peppers, spring onion and cashew nuts (if I have the energy I'll chop the nuts, but you can put em in as-is), then add coconut milk (a tin's amount, be that an actual tin or some of the melted stuff that costs 1/4 of the price - thanks Asian supermarket!) and chicken broth. put the browned chicken back in, give it all a stir, cover it, and stick it in the oven for like 25ish mins. here’s the NYT recipe if you need liquid measurements/an actionable recipe that isn’t me riffing. (as always, 12ft.io/ in front of the address to bypass the paywall.) serve it with sriracha squirted all over it (HIGHLY RECOMMEND) and coriander if you like it.

delicious little rice waffle ingredients: leftover jasmine rice, chili crisp, an egg, kewpie mayonnaise, sesame oil, spring onion, A WAFFLE MAKER optional extras: furikake recipe: full disclosure, you need a little waffle maker for this. mix the rice with chili crisp, a little sesame oil, and egg yolk. dollop it into the waffle maker and cook. garnish with kewpie mayo, sliced spring onion and some furikake if you have it, or just toasted sesame seeds if you have those, or neither! delicious little spicy umami snack, my beloved.

tuna melt of dreams ingredients: you know what's in a tuna melt recipe: swap the butter on the outside of the bread for kewpie mayonnaise and thank me later.

ADDENDUM: this goes without saying for me but sadly I know it does not for everybody: SEASON YOUR FOOD WITH SALT. IT WON'T MAKE YOUR FOOD SALTY IT WILL MAKE IT DELICIOUS. COOK YOUR PASTA IN SALT. WHEN IN DOUBT, ADD SOME SALT. THANK YOU.

[mortiskiller]

How I Manage Food Costs as a Feedist

Preface: I often see people in this community post about struggling with food insecurity and managing food costs. These are just some tips that have helped me when I was down to the last few dollars and needed to eat for a few weeks. I understand circumstances are different for everyone, and some people struggle even with this level of food security, I have been there. My intention is to help.

With food prices still high—often due to profit gouging—I’ve found ways to manage my food budget, and the secret is simple: **eat at home!** Growing up in extreme poverty with two working parents, eating at home was pretty much our only option, aside from takeout once every few months. My parents taught me the value of home cooking, and while it takes time to develop essential skills, Making sauces, learning how to prep and clean ingredients, cooking veggies, preparing meats, etc., once you have them, there’s a whole world of recipes within reach.

Here’s how I manage food costs, and how you can too:

1. Weekly/Monthly Shopping Essentials

Start with the basics—items you’ll need to shop for regularly to cover your meals for a week or two. Building a pantry depends on the storage space you have, but here are some key ingredients to keep on hand:

- Milk (1 to 2 gallons, depending on your choice—I go with 1%)

- Eggs (18 count)

- Bread (1 loaf) (I also recommend tortillas as they last longer than bread and can be used for nearly any bread needs)

- Rolls or Croissants (If you shop at a bulk store, you can get a dozen for $6.)

- Fruits: Change with the season, but apples, oranges, and grapes are solid year-round choices. In the summer, throw in some berries and stone fruit.

- Veggies for Prep: Stick to simple, versatile veggies like green bell peppers, zucchini, onions, potatoes, and chilies.

- Butter: Unsalted sweet cream butter is my favorite! Go for sticks instead of tubs for a better per-unit cost.

- Leafy Greens: A bag of spinach or romaine hearts

- Cheese: Shredded cheese works best and if you want to save more, buy a block and slice or shred it yourself.

These staples give you a variety of flavors, textures, and nutrition to build meals around, whether you’re whipping up sides, salads, or more complex dishes.

2. Protein, Protein, Protein!

Protein is an essential part of a healthy diet, but you don’t need to overdo it or overspend. I’ve found that chicken and tofu are some of the most affordable and versatile protein sources available (unless you’re hunting your own!). Both freeze well and can be used in a variety of recipes with different seasonings and marinades.

You can also look at beef, but stick to lean beef and fish as you do not want to pay for fat that will not end up in your food.

3. Shelf-Stable Items to Buy in Bulk

Buying in bulk can be a game changer, especially if you stock up on shelf-stable items. If you’re short on storage space, invest in an airtight tote to keep things organized. Start with common essentials like:

- Flour (Good ole AP with cover you most of the time)

- Sugar

- Baking Powder

- Baking Soda

- Brown Sugar

- Cooking Oil (I go for olive oil and canola oil)

These staples are the foundation of countless recipes and, when stored properly, can last for months or even a year.

4. Season Early, Season Often

Spices are what make food magical! You don’t need fancy brands—stick with basics that offer single-ingredient profiles. My go-to spices are:

- Salt

- Pepper

- Garlic Powder

- Onion Powder

- Thyme

- Oregano

- Paprika

- Cumin

- Cinnamon

- Chili Powder

- Vanilla Extract

- Bouillon Cubes

- Red Pepper Flakes

These spices will give you all the flavor you need to create a variety of meals without breaking the bank.

5. Canned Goods: The Unsung Hero

Canned goods are a staple in my kitchen. They offer consistent quality, low prices, and a long shelf life. Plus, they’re great for backup when fresh ingredients are low. Some key canned items to keep on hand are:

- Pinto Beans

- Crushed Tomatoes

- Tomato Paste

- Tomato Sauce

- Boiled White Potatoes

- Herring or Sardines

- Tuna

- Fruit Cocktail

- Peaches

- Pears

- Broth or Stock

These ingredients can help you create filling and versatile meals on a budget.

6. Where You Shop Matters

The store you shop at can make a huge difference in food prices. Here’s how to stretch your budget even further:

Bulk Stores: Invest in a membership at places like Sam’s Club, Costco, or BJ’s. The $100 yearly fee is usually paid for in savings after just a few trips. Protein, especially beef and fish, is almost always cheaper in bulk stores.

Walmart and Aldi: These stores are great for extras like frozen veggies, fresh produce, dairy items, and baked goods. Their prices are hard to beat!

Hope this helps and feel free to reblog or comment with your own tips and tricks!

Stick to Your List: One of the easiest ways to overspend and waste food is by shopping without a plan. Make a list, and stick to it. This will help keep your budget in check and prevent unnecessary purchases.

By following these steps, you can keep your food costs down while still eating healthy and delicious meals. The key is planning ahead, shopping smart, and keeping a well-stocked pantry!

[wizzard890]

Hey guys I invented a soup to use up all the leftovers in my fridge last night, and it turned out insanely, blisteringly good, so I’m gonna call it Emily’s Vaguely Thai-Inspired “Oops Everything Is About To Go Bad” Soup, and tell you how to make it.

INGREDIENTS (note: don’t be precious about the amounts, adjust as needed, I’m not your mom. you’re an artist and the heavy-bottomed dutch oven is your canvas)

three cups of any hearty mushroom, sliced (I used white and baby bella)

a stalk of lemongrass, bashed to reveal the tender insides and cut in two inch lengths

five large carrots, diced in rounds

one knob of ginger, around the size of your thumb, minced

three garlic cloves, minced

one red thai chili, diced

one large yellow onion, diced

fresh cilantro

3 cups veggie stock 

3 cups chicken stock 

(you can use better than bullion in water for either of these in a pinch, and if you want to bulk up the veggie stock, add all the trash bits of the onions and garlic and carrots and ginger and the tough outer leaves of the lemongrass with some peppercorns and star anise and let that puppy simmer for like ten minutes before straining.)

two giant handfuls of any sturdy leafy green, like bok choi, kale, or spinach

three eggs

one lime

fish sauce

coconut or brown sugar

frozen dumplings of any kind

gochujang paste

INSTRUCTIONS

add a few tablespoons of neutral oil to a large soup pot over medium heat

once the oil is shining, add the garlic, thai chili and ginger and sauté until fragrant

add the lemongrass and the onions, and continue to sauté until the onions are soft and translucent

in go the carrots, the zest of one lime, and three heaping tablespoons of your gochujang, stir stir stir until everything is tender and the paste has worked its way into all the nooks and crannies. 

pour in the strained veggie stock, bring to a boil, then down to a simmer. cover, and continue to simmer for ten minutes.

remove the lid, stir the reduced broth, and add your mushrooms and your chicken stock. make sure it’s all well combined. 

we’re going to start adjusting the flavor now: add two tablespoons of fish sauce, and a tablespoon of coconut sugar (brown will do if that’s what you have).

cover and simmer for another 10 minutes.

add more gochujang plus the juice from your naked lime and chopped cilantro to taste.

now you add your frozen dumplings and your greens and just keep an eye on them until they cook through. 

meanwhile, break the eggs into a bowl and scramble them with a fork. pour them into the soup in an even, unbroken stream while you stir. this will give you those pretty egg-drop ribbons.

serve in deep bowls and garnish with more cilantro and lime juice.

NOTES: like I said above, nearly everything in this recipe can be substituted, save for the aromatics, and if you’re a vegetarian you can just double the amount of veggie stock, instead of adding chicken stock. 

[tiredly101]

My mind is a prison…

Pairing: Wally Darling x Abused!Male reader

Part 1, Part 2 , Part 3 , Part 5 and Part 6

Summary: You are in a coma, in a never ending dream while your boyfriend is waiting for you to wake up… But what is going on that head of yours?

Illustrated Au, tw; abuse flashbacks, angst and that is basically it.

M/n pov

My ragged breathing was one of the few thing I could hear apart from the footsteps following. Last thing I remember is Eddie carrying me and then there is pure darkness until I wake up in a forest with endless trees. I can’t give up, I want to go back with Wally, back to kissing him, back to cuddling him, back with those later nights talks through the phone, I simply want him back.

I start running again, trying to make it back out of the forest, I’m trying to reach the light at the end where I can see my boyfriend, my Wally Darling, sitting patiently, looking at me with pity. I feel something grab the back of my head and as soon as I hit the floor I feel myself back in a memory.

M/n was sitting in the kitchen table while reading a cooking book, trying to find the correct recipe for his first anniversary with Josh but the man in question still hadn’t arrived. M/n cooked a chicken spinach lasagna, Josh’s favorite, and put it in the oven while looking at the clock; the lasagna was done by nine and M/n was still waiting for Josh. He waited for hour until one in the morning finally chimed which woke M/n up, he was already in his pijamas since he gave up on Josh arrived around eleven. He sat on the couch and watched a Christmas movie even though it was barely July.

Josh entered the house stumbling and slurring his words, he had a rum bottle in his hand and M/n knew he was drunk. M/n shakes his head in disappointment and tries to help Josh make it to their shared room only for him to give a scream that made echo resound through the whole house and before M/n could register anything Josh slapped them with such force that left a red mark in his cheek. 

M/n eyes sting with unshed tears but against his better judgement he told Josh that he hit like a girl and that was all it took for Josh to lift M/n from the shirt to then punch him back to the floor and he repeated the continues punching over and over again until M/n went limp in his hold. Josh let M/n hit the floor and stumbled into their shared room, locking the door and laying in the bed he is supposed to share with his first love, with M/n.

I open my eyes softly seeing that I’m inside of a house, a house that I grew to hate. My own house, in the couch sat Josh scrolling through the movies that Netflix offered and then I saw myself. I was holding a tray with some tea and I walked towards Josh with a soft smile, he looked at me and smiled that stupidly beautiful smile, the smile I used to love. I could tell how my gaze softened and I kissed his forehead which made him take advantage and place a soft kiss in my lips which made me giggle. I remember that day…

M/n and Josh just got back from their honeymoon, they were a happy couple with no problems, no issues, no scars. That day they both had the day off and decided to stay home together, they were always together.

Josh got off the couch and grabbed the tray from M/n’s hand and set it down on the coffee table. He grabbed in a soft matter M/n’s hands and led him into the living room and he spin him making M/n laugh while Josh and himself danced in a silly way with happy smiles and only love on their gaze. That night ended with Josh and M/n cuddling on the couch watching a random movie, just enjoying each others company.

I look around and see I’m in a different house, I’m in Poppy’s home. I see Wally sitting with his hands over his mouth, he was looking at… me? I start running towards Wally but before I could make it Josh hand wraps around my neck and drags me away.

I start running from Josh as soon as his grip loosen and ran towards the forest. I ran through the maze of trees and when I was steps away from the light I was grabbed again by Josh and I was thrown into a cell, all by myself, alone with my thoughts. It almost seems as if my mind is a prison, and I'm starting to believe I’m never gonna get out. And then I see another memory.

M/n is with Wally, they are both laughing while M/n sat on the ground making flower crowns and meanwhile Wally sketched, they were making jokes but their pinkies where connected. M/n smiles while putting the flower crown on Wally’s head, his hair was down just for him and M/n loved the action, even though for Wally was the biggest of the love confessions he enjoyed feeling M/n from time to time play with his hair. It calmed him, it felt like if they were meant to do this since the begging.

“Hey Wally?,” M/n asked smiling in a silly way while he sat at Wally’s lap. Wally stopped sketching and buried his head on M/n’s neck while humming letting him know that he had his attention.

“I love you…,” whisper M/n on Wally’s ear while hiding his face in his boyfriends neck. Wally smiled and planted a soft kiss on M/n’s neck which made M/n hum while softly falling asleep in Wally’s arms. Wally whispered a promise to the wind and to M/n himself:

“I love you too… I always have and I always will”

Part five is indeed being made, let me know if you want to be added to the tag list

Tag list:

@mythjustiice @distinguishedpuppyface @pr5is1ng @lunamonkeypower @waywardstardustcollector @thelostboys11 @darling-w @frindtheshapeshifter405 @mb1614 @fandom-wreck-9000 @ghosteezofvispast @dd71128

[ourrecipebook]

Zucchini Stir Fry with Tofu

Serving: 4

Ingredients

1 block tofu (firm or extra firm)

Avocado oil spray (or other cooking spray/oil)

1 small shallot, thinly sliced

4 cloves garlic, minced

4 cups zucchini, chopped into 1/2-inch half moons (approx. 2 medium-large zucchini)

3 cups carrots, peeled + chopped (about 4 regular carrots)

1 large bell pepper, cored + chopped (I used red)

Salt + pepper, to taste

Optional garnish: chopped green onion, chopped parsley, toasted sesame seeds

For the sauce:

2 Tbsp toasted sesame oil

3 Tbsp tamari or soy sauce

1/2 tsp ground ginger (or 1 tsp freshly grated)

1 Tbsp rice vinegar

2 tsp cornstarch (or other thickening starch)

Directions

Prep Tofu: Drain tofu and wrap with a paper towel. Gently squeeze to remove excess liquid, then place under something heavy (like a couple cookbooks) while you prep the veggies and sauce.

Mix cornstarch with 2 teaspoons of water in a small ramekin, until a slurry forms. Then, make the sauce by whisking all sauce ingredients (including the cornstarch slurry) in a small bowl. Set aside.

Unwrap tofu from paper towel and cut into cubes of desired size.

Heat cooking spray in a large pan over medium-high heat. When pan is hot, add tofu and season with salt + pepper. Cook for 5 minutes, undisturbed. Then flip each piece and cook for an additional 5 minutes, finishing with a quick toss of the pan at the end. Remove and set tofu aside in a clean bowl.

In the same pan, cook shallots and garlic for a couple minutes until lightly browned and fragrant.

Then, add chopped zucchini, carrots, and bell peppers to the pan. Cook for 10-12 minutes, stirring occasionally. TIP: you can add additional cooking oil or spray as needed here. Do not salt veggies yet, to prevent zucchini from getting soggy!

Once veggies are mostly cooked, add tofu back in along with sauce. Toss together and cook for an additional 3 minutes. The sauce should thicken slightly and coat everything.

Serve stir fry on its own or over some cooked grains or noodles (see notes for ideas). Add garnish as desired and season with additional salt + pepper, if needed. Enjoy hot!

Notes

SERVE WITH: 

This recipe is a great source of veggies, protein, and healthy fats and can be enjoyed on its own if desired. That said, I love serving it over a starch to round out the meal! Some ideas: • brown or white rice (as I’ve done in these pictures) • other whole grains, like quinoa, millet, or farro • your favourite noodles (I love these brown rice ones!)

RECIPE MODIFICATIONS & SWAPS:

Feel free to play around with the veggies here and use any that you like. I think this would go well with ones like broccoli, mushrooms, snap peas, eggplants, spinach, etc. It’s a great way to use up what’s in the fridge!

Instead of tofu, you could serve this with another protein. It would taste good with tempeh, shrimp, chicken, or beef! Just note that cooking times will vary, but you just need to cook the protein first and then add it into the veggies at the end 🙂

Shallot can be swapped with diced onion.

Ginger can be ground or fresh.

Cornstarch can be swapped for another thickening starch or flour, like arrowroot powder.

I love chopped green onions and sesame seeds for garnish, but you can leave these out. If you have some parsley in the fridge, you can add that in here too!

If you follow a gluten-free diet, ensure that you use a certified gluten-free version of tamari, rice vinegar, and cornstarch.

LEFTOVERS: 

Leftovers of this recipe will keep for 3-5 days in an airtight container in the fridge. You can reheat them in the microwave or on the stovetop.

(Source)

[strle]

2023/2024 Soup Bucket List

Because a linked list posted publicly to your own tumblr is still the best way to keep an easily accessible collection of links on your phone. Complied from the links i liked the look of in the Culture Study Soup Extravaganza thread, Chunky Soups

Ginger Garlic Chicken Noodle Soup Deb Perelman Lemony White Bean Soup With Turkey and Greens Melissa Clark, NYT Vegitable Soup (Vegan!) Cooking Classy Smoky Sweet Potato Chicken Stoup, Rachel Ray Dilly Bean Stew with Cabbage & Frizzed onions Alison Roman Instant Pot Curried Cauliflower & Butternut Squash Foraged Dish Lasagna Soup SkinnyTaste Chicken Tortilla Soup What's Gaby cooking Creamy Wild Rice Chicken Soup with Roasted Mushrooms Halfbaked Harvest Chicken and Rice Soup with Garlicky Chile Oil Bon Apetit Greek Lentil Soup ✓ Limey Ginger Chicken & Rice Soup Pinch of Yum (tbh, 2x+ the ginger) Navy Bean Soup with Worcester Vegan Coconut Lentil Bon Apetit Instant Pot Wild Rice Soup OTTOLENGHI Magical Chicken & Parmesean Soup Red Curry Lentils w Spinach NYT Chicken Stew with Olives & Lentils & Artichokes Dishoom Daal in the slow cooker(?!?!) North African Chickpea and Kale with Quinoa Sweet Potato Chili with Kale 3 Bean Chilli from Pinch of Yum Stracciatella (egg and parm and spinach) Martha Stewart Slow Cooker Buffalo Chicken Chilli

Pureed Soups Red Lentil Soup with Curry and Coconut Milk Vegetarian Times Tomato and White Bean Soup With Lots of Garlic Ali Slagel, NYT Creamy Thai Carrot Sweet Potato (Vegan!) Half Baked Harvest Broccoli Chedder, Smitten Kitchen ✓Creamy Cauliflower & Chick Pea A Cedar Spoon ¯\_(ツ)_/¯ ✓Golden Soup (also Cauliflower & Chickpea) Pinch of Yum ¯\_(ツ)_/¯ Tomato Harissa Coconut Bisque Dishing up the Dirt ✓ Carrot Soup with Miso & Sesame Smitten Kitchen SO GOOD Bacon Cheddar Cauliflower GF! Iowa Girl Eats Instant Pot Corn Chowder (vegan!) 7 vegetable and "cheese" soup (vegan!) Jamie Oliver Sweet Potato & Chorizo Roasted Butternut Squash Soup (NYT) Curried butternut squash soup with Coriander Pumpkin Soup with Chili Cran-Apple Relish Rachel Ray

Magic Mineral Broth Recipe

Paleo Soups

braised ginger meatballs in coconut broth Smitten Kitchen Italian Sausage Stew Paleo Plan NoBean Sweet Potato & Turkey Chilli

[smoft-demons]

i think it's always fun to ask! what's in auva's fridge? or more specially what foods are in the HoL fridge that have their name on it haha

Auva is a bit of a foodie, but also has some sensory issues. Hates certain textures SO much. Won’t touch mushrooms, pickles, big chunks of onions, etc etc that sort of thing. So she’s vigilant about guarding HER food lol. She’ll share if someone asks, but will be very upset if food is stolen from her.

Of Devildom food, she has a favourite in common with Belphie. Not the quetzacoatlus brain, the sushi. She likes it exactly like he does: assorted, family size, no wasabi.

She has her sourdough starter in the fridge, and NO one is allowed to touch it, except Luke and Barbatos if they’re around. They can be trusted. In terms of actual food, she always makes sure to have a supply of her human world favourites. A block of low moisture mozzarella, a truly absurd amount of strawberry yogurt, this one specific brand of jam that’s made in her home region (the strawberry, blueberry, or peach! No substitutions!), etc etc. She’ll be very disappointed if she can’t get bread flour, chicken, eggs, whole milk, potatoes, the One Specific cereal she likes, cheesy crackers, peanut butter, that sort of thing.

She always has to have some sort of fruit available. Apples, green or a couple specific red varieties. Oranges. Blueberries, mangoes, strawberries. Even tomatoes and cucumbers count for her snacking purposes. Though she insists on having tajin with the cucumbers. It’s the best way!

She’s gotta have a specific collection of aromatics to make this blended green seasoning that goes in just about every savoury dish she makes. That lives right next to her sourdough starter. She likes to cook, but she’s a baker at heart. So she’s got shortcuts and speedrun strats for cooking.

She’s gotta have her familiar spices! The green seasoning, this one Caribbean seasoning mix, garlic powder, kosher salt (she Knows if someone puts table salt in one of her recipes instead. She won’t say anything, won’t really mind, but she Knows), chili powder, etc etc.

Also, she has a habit of processing her staple vegetables immediately upon getting home from the grocery store, portioning them off and freezing them. Because she is LAZY. Energy efficient, she maintains. So she always has her bags of green onions, spinach, cubed potatoes, chopped broccoli, etc etc. So she can cook faster! If anyone finishes up those freezer bags without telling her, she will be so sad.

(I’m sure you can tell that I’m a baker/foodie/cooking nerd from this lmao) (also that I have ADHD and have minmaxed my cooking skills to dodge the executive dysfunction as much as possible lol)

[beautyandlifestyleblog86]

Thai-inspired Green Curry Chicken with Vegetables

Ingredients:

* 1 tablespoon coconut oil

* 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

* 1 green bell pepper, sliced

* 1 red bell pepper, sliced

* 1 cup broccoli florets

* 1 (13.5-ounce) can coconut milk

* 1-2 tablespoons green curry paste (depending on desired spice level)

* 1 tablespoon fish sauce

* 1 tablespoon soy sauce

* 1 cup chopped baby spinach

* Lime wedges (for serving)

* Cooked brown rice (for serving)

Instructions:

* Heat coconut oil in a large skillet or pot over medium heat. Add chicken and cook until browned on all sides.

* Add bell peppers and broccoli to the pan and cook for 5 minutes, or until slightly softened.

* Stir in coconut milk, green curry paste, fish sauce, and soy sauce. Bring to a simmer and cook for 10 minutes, or until chicken is cooked through.

* Stir in spinach and cook for 1 minute, or until wilted.

* Serve over cooked brown rice with lime wedges for squeezing over the top.

This recipe is rich in:

* Iron from the chicken and dark leafy greens (spinach) for healthy blood flow.

* Calcium from the coconut milk for bone health.

* Folic acid from the dark leafy greens which can be beneficial before conception.

Enjoy this flavorful and healthy Thai-inspired dish!

[asteroidtroglodyte]

When I comes to cooking, I am guilty of lying quite often. People will ask me how I made something, like, say, the soup I served for dinner last night. I will say “it’s quite simple-”

[This is a lie. Nothing I do is ever simple.]

“-I just threw some veggies-“

Bok Choy

Spinach

Onion

Garlic

Shallot

Ginger

Rosemary

Red and Green Peppers

Black Pepper

Cumin

Turmeric

“-into a pot with some stock-“

[Chicken Bone Stock in a carton, a shot of White Vinegar, a shot of Vodka, and enough Ice Water to make up the volume]

“-and some chicken-“

[free range chicken drumsticks, bone split with a big cleaver to reveal the cartilage and marrow, skin still on it. Chicken livers, pulverized in a blender into a slurry to be strained out later. Iron. Calcium. Magnesium. Collagen. Gelatin.]

“-and let it run overnight-“

[24 hours; first brought from ice cold to a rolling boil, boil for 2 hours, reduce to simmer. Stir frequently at first, gradually less often as ingredients decompose.]

“-and just filter out all the chunks-“

[wire mesh screens, 2 different sizes, to scoop out what remains of the vegetable and bone. Cheesecloth gets most of the flocculant liver pieces. Allow the last of the sediment to settle and ladle the clarified broth off the top]

“-and Voila!”

[SIP]

[It is warm, both in flavor and in body. The droplets of fat do not congeal, but dance about in the hot liquid like iridescent snowflakes. A sensation of relief runs down your spine as your body recognizes the good nutrients suddenly available. Ginger and pepper, bok choy, chicken.]

“Please, enjoy!”

[It is a good soup for a sick child. It is a good soup for a hard day. It is a good soup for a hangover. It is spicy, but there is a gentleness to the spice; it warms, rather than burns]

“It’s good, right?”

[It is a recipe I invented when Wy Wife was Sick. It is meant to be nurturing and kind; to deliver as many nutrients as I could pack into something that could be swallowed by someone who didn’t have a lot of strength.]

“I’m glad you like it.

[Please get better. I love you. I can’t watch you wither like this. I love you. Please eat. Please let this help. Please get better. Please let this help. I love you. Please-]

“Please, Eat.”

“Have as much as you want.”

[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

[dreaminginthedeepsouth]

Creamy Chicken Orzo with Mushrooms and Spinach (30-Minutes, ONE-PAN)

Creamy Chicken Orzo with Mushrooms and Spinach is a 30-minute one-pan well-balanced weeknight meal that has everything: protein, veggies, and pasta! Skinless boneless chicken thighs are pan-seared with paprika and Italian seasoning. It's the perfect comfort food that will surely become one of your family's favorite dinners! My other favorite quick and easy orzo pasta recipes are pesto chicken orzo with tomatoes and reader-favorite Tuscan shrimp orzo.

30-minute one-pan meal

If you're looking for quick and easy recipes to add to your dinner rotation, this delicious creamy chicken orzo with mushrooms and spinach is a must-try. Even though it takes only 30 minutes from start to finish, the final dish looks and tastes like an entree from a fine-dining Italian restaurant. It's a winning combo of ingredients: skinless boneless chicken breasts, orzo pasta, spinach, mushrooms, and cream. The seasonings are spot on - paprika, Italian seasoning, garlic, and red pepper flakes.

Main ingredients

Chicken - I used skinless boneless chicken thighs. They are super easy and forgiving to cook. You can also use skinless, boneless chicken breasts or chicken tenderloins.

Orzo is an Italian pasta that is shaped and looks like long rice.

Mushrooms. I used fresh baby Bella mushrooms. Other good options are crimini, white mushrooms, portobello, or shiitake.

Spinach is packed with nutrients and antioxidants. It’s high in fiber and a good source of many vitamins and minerals. Spinach is a great source of vitamins A and C, as well as folic acid, iron, and calcium. I used fresh spinach - you can also use frozen spinach - thawed and drained of any liquid. Or, use kale instead.

Seasonings include paprika, Italian seasoning, minced garlic, salt, and red pepper flakes.

Cream. I used only ½ cup of heavy cream to add a touch of creaminess to the chicken orzo.

Olive oil is for sauteeing mushrooms.

Chicken broth is used to cook the orzo. You can also use vegetable or beef broth (or stock). Or, even water if don't have chicken stock available.

Cooking Tips

Use a high-sided, heavy-bottomed skillet such as a cast-iron skillet or a good-quality stainless steel pan. This will help avoid the burn spots and will ensure even cooking without food getting stuck to the bottom of the pan.

Reduce calories by using chopped cauliflower or cauliflower rice instead of orzo.

You can use either heavy cream or half-and-half - both work equally well!

Toppings. When serving, you can add grated Parmesan cheese, red pepper flakes, fresh herbs, or cracked black pepper to the creamy chicken orzo.

Ingredients

Chicken

1.3 lb skinless boneless chicken thighs

1 teaspoon Italian seasoning

1 teaspoon paprika

¼ teaspoon salt or to taste

2 tablespoons olive oil

Mushrooms

1 tablespoon olive oil

8 oz baby bella mushrooms or crimini

salt and pepper

Creamy orzo

1 cup orzo uncooked

2 cups chicken broth or stock

5 cloves garlic minced

½ teaspoon Italian seasoning or Herbs from Provence

½ teaspoon paprika or more

¼ teaspoon salt or more to taste

5 oz fresh spinach

½ cup heavy cream

¼ teaspoon red pepper flakes or more to taste

Instructions 

Cook chicken

Season the chicken thighs with Italian seasoning, paprika, and salt.

Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes. This allows the skillet to heat through.

Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed. This allows the chicken to sear.

Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, without moving it, until it's cooked through.

The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.

Cook mushrooms

Add sliced mushrooms, generously seasoned with salt and pepper, to the same, now empty, skillet. Cook on medium heat for about 2 minutes (flipping once) until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.

Make creamy orzo

Add uncooked orzo, chicken broth, minced garlic, Italian seasoning, paprika, and ¼ teaspoon salt to the same skillet with half of the cooked mushrooms.

Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan until the orzo is cooked through.

Add fresh spinach during the last 5 minutes of cooking the orzo.

Add ½ cup of cream. Stir everything on low-medium - do not bring the sauce to a boil.

Season with salt and red pepper flakes, if desired.

Assembly

Stir in the remaining half of cooked mushrooms.

Return cooked chicken to the skillet. Reheat gently on low heat.

[Julia's Album]

[exhausted-archivist]

Tastes of Thedas Lore:

New Fauna, Food, Ingredients, and General Lore Introduced by the Cookbook

I'm putting this all in one list separate from the master list so it will be easy to find. I am also including all the information we've known from the sample pages for completeness. Source of all this information is from Dragon Age: The Official Cookbook: Taste of Thedas.

I have not included anything that was mentioned in previous media, for a complete list of all the lore mentioned in the cookbook as well as the other sources that mention it, please see this post. I'm putting all this below the cut in case you are trying to avoid spoilers, as well as the post itself is long.

NOTE: I did not include any of the ingredients from the recipes themselves, just the lore blurbs as it has been made clear the recipes not only do not match up, but are also rooted more in reality than Thedas.

Culture

Anderfels has a robust pig farming industry, the climate being well suited for them to grow to a generous size.

Kirkwall is known for their crab cakes.

Nevarran's culinary practices view food to be a feast for the eyes and mouth and thus place heavy importance on plating.

Orzammar holds a competition for the Best Sauce and participants will hatch plots to steal recipes of competitors. Leading recipes to be closely guarded secrets.

Some Orzammar dwarves insist that the proximity to lyrium and darkspawn only improve the flavor of edible deep mushrooms.

Tevinter seems to be the origins of cupcakes. They historically would use them to poison people.

There are custard connoisseurs across Thedas.

General Notes on lore

Isabela has a drinking game based on the number of enemies one has. The game has killed at least one man.

Krem suggested that Bull and the Chargers use the rice they were paid with to make rice pudding.

Krem seems to hold knowledge of all dishes the Chargers eat.

Varric and The Iron Bull love sweets.

Vivienne eats croissants every morning.

Vivienne is known for dressing blancmange with white chocolate curls and whole jasmine flowers, serving the dish on a black plate.

Wyverns, like phoenix, can be deadly if not prepared right.

Fauna

Ayesleigh Gulabi Goats - Rivain

Cuttlefish - Waters around Antiva

Poussin - I want to note this is usually a term used for a young chicken or spring chicken used in a recipe, but the lore blurb alludes to it being the name of an actual bird.

Prawns - Waters around Antiva

Shrimp - Waters around Antiva

Flora

Bitter Greens - Nevarra

Black Cherry - Orlais

Black Lichen - Orzammar/Deep Roads

Blood Orange - Nevarra

Chickpea - Rivain

Leek - Unclear origins, likely Antiva

Lemon Verbena - Rivain

Lentil - Universal staple, unclear of origin

Mango - Unknown origin, but it is a common enough ingredient for Orlesian nobility.

Nettle - Mentioned to be in Ferelden, unclear if that is the only origins

Red Grapes - Unknown origin, but it is a common enough ingredient for Orlesian nobility.

Rhubarb - Ferelden

Sweet Cherry - Orlais

Spinach - Unclear origin

Watercress - Frostbacks in origin potentially

Food Dishes

In the cookbook, it does note that there are multiple varieties across Thedas for certain dishes. I listed the regions given for the recipe provided in the cookbook as they are either "classics" or traditional for that region. The ones with multiple variations that are mentioned, I have marked with a **.

Apple Grenade - Antiva

Bark Bread - suggested alternative to black lichen

Black Lichen Bread - Orzammar, as it is also plainly referred to as "lichen bread"

Blancmange - Orlais

Blood Orange Salad - Nevarra

Couscous Salad - Rivain

Crab Cakes - Kirkwall

Crouton - Unclear, simply mentioned one needs to cook chickpeas to a "crouton-like crispiness."

Crow Feed - Antiva

Eggs à la Val Foret - Orlais

Ferelden Farmer's Pie - A term for a type of pie; such as the nug bacon and egg pie.

Fish Pockets - Seheron

Flat Bread - Nevarra

Forest Fruit Cobbler - Dalish

Found Cake - Ferelden

Fried Crab Legs - a substitute version of fried young giant spiders, Orzammar in origin, but substitution created by Devon

Fried Young Giant Spiders - Orzammar

Gnocchi - Antiva

Goat Custard - Rivain **

Grilled Poussin - Chasind

Gurgut Roast with Lowlander Spices and Mushroom Sauce - Avvar

Hearty Scones - Ferelden

Honey Carrots - Orlais **

Lamprey Cake - Not actually made with lamprey, just themed. Recipe created by Devon.

Lentil Soup - City Elf **

Merrill's Blood Soup - Dalish

Nettle Soup - origins unclear

Nug Bacon and Egg Pie - Ferelden

Paella - Antiva

Pastry Pockets - recipe originates with the Grey Wardens, cookbook notes of the Orlesian Grey Warden variation **

Poison Stings - Unclear, presumably Tevinter as they were Dorian's snack when traveling from Tevinter.

Potato and Leek Soup - Ferelden

Pumpkin Bread - Tevinter

Red Grape Compote - Unknown origin, but it is a common enough in use for Orlesian nobility.

Rice Pudding - Unclear as rice comes from Rivain and Antiva, but Krem supplies the recipe.

Roasted Prawns - a substitute for cave beetles, Orzammar in origin, but substitution created by Devon

Snail and Watercress Salad - Avvar in origins, but created by Devon with the Avvar to make snails more palatable to lowlanders.

Sour Cherries in Cream - Orlais

Spiced Jerky - Dalish **

Strawberry and Rhubarb Cobbler - Ferelden

Stuffed Cabbage - Ferelden

Stuffed Deep Mushrooms - Orzammar

Stuffed Vine Leaves - Tevinter

Sweet and Sour Cabbage Soup - Ferelden

Traviso Energy Balls - Antiva

Tzatziki - Tevinter

Turnip and Mutton Pie - Ferelden

Unidentified Meat - Tevinter

Yogurt Dip - Nevarra

Food Ingredients

Couscous - Rivain

Nug Bacon - Ferelden

Peanut Butter - Unknown origin, presumably Seheron as peanuts are mentioned in Sten's dream or Antivan given the recipe mentioning it.

Puff Pastry - Orlais

White Chocolate - Unclear the origins, but is used in Orlesian cuisine.

Whipped Cream - Unclear origins, potentially universal but noted to be used in Orlesian cooking.

Suggested Food

As in these might be eaten or not, it is unclear if the narrator was simply suggesting them out of pure speculation due to the dish's mystery.

Dracolisk

Dragon Urine - Suggested that the drink name may or may not be figurative.

Giant

Additional Notes

I included fried young giant spiders on this list because it is technically different from the roasted giant spider legs we see in the TTRPG adventure Buried Pasts.

Stuffed Vine Leaves may have appeared previously in the comic Deception. However I didn't feel I could make that determination unlike the desserts clearly shown in the comic Magekiller that are easily identified to me.

Quillback was mentioned in Unidentified Meat but isn't included as suggested or speculated food due to it being eaten by Inquisition soldiers in the Western Approach.

Saffron isn't a new spice to Thedas, as it was originally mention in the Last Court. It's origins seem to come from Antiva both due to the recipe and the fact they import most spices from Antiva in Serault.

Roasted turkey was first mentioned in the Dragon Age TTRPG. Thought it is common in the Free Marches, this dish is also popular among the Chasind.

Cupcakes seem to originate from Tevinter, as Cherry Cupcakes have been tied to them both in the cookbook but also the comic Magekiller.

Pumpkin Bread referenced to Tevinter, however we know that other nations such as Ferelden and Orlais, also grow pumpkins. The dish likely originates from Tevinter given the reference of it being used to tempt one to visit the Imperium. But thought it would be worth noting that pumpkins also exist in the south.

Licorice is previously mentioned by Dorian, referencing salted black licorice candy. But it may very well come from Riviain as the Rivaini tea blend has a variation that uses licorice root and they export the tea blend.

Additionally it seems peppermint and oregano also originate in Rivain.

Chocolate is not a new item to Thedas, however it is known to be imported to other nations from the Donnarks and Rivain.

Wanna support this blog? You can check out my ko-fi.

[a-flickering-soul]

Favorite easy recipe?

i love this QUESTION!!! whenever idk what to eat i'll make this lentil soup and it is GREAT it has protein and veggies and it is so good and adaptable and good for meal prep!! i'll put a picture of it here and add the recipe below the cut.

adapted from this recipe

Ingredients: 1 cup red lentils (I’m serious, JUST one cup, it’ll make 3-4 servings), 3 cups low-salt chicken stock or water, mirepoix (diced carrot, celery, onion), 2 hot Italian sausages, a handful of kale (washed, stripped from the stems, and torn into pieces), oil, salt, whole spices (I used cumin, mustard seeds, and black pepper) and 3 tbsp lemon juice

Saute the mirepoix in oil until onions turn translucent, then add the sausage (removed from its casing), break it up, and let it get a little browned. Add in the stock/water and lentils (I added in the kale here too since it’s tough and needs a while to cook) and bring to a boil, then turn it down to a simmer and let it go for 15-30 minutes depending on how quickly your lentils cook, stirring every now and then. Somewhere around here, check for salt and add as much as you want. Right after you take it off the heat, add in the lemon juice. During the last 5 minutes or so, take some oil, heat it up, and fry the whole spices to make tadka (infused oil + bloomed spices). Make sure you keep an eye on it and keep it moving so nothing burns (takes about a minute, should smell really good). Serve with some bread if you want and a drizzle of tadka on top!

Kale can be substituted with any leafy green vegetable (spinach and Swiss chard would probably be really good), the tadka can totally be omitted, and the sausage can be swapped for a nice ham hock, chorizo, etc, or omitted entirely to make it vegan :) also I added extra lemon juice bc I like sour things but u don’t need to. This is also good with some hot sauce and/or Greek yogurt on top too!

[glorious-spoon]

Willing to share the winter squash soup recipe? 👀

:D sure! i usually do it in a slow cooker because i'm lazy, but you can use a dutch oven on low heat, too. so:

1 large butternut squash, peeled and cubed

2 boneless chicken breasts

3 cups chicken broth

garlic (lots)

~1 tablespoon ginger (i usually just use ginger paste, but fresh chopped tastes better if you're motivated enough)

cumin

cracked black pepper

medium yellow onion, chopped

red pepper flakes

2 tablespoons honey

1/4 cup lemon juice

1 can sweet corn

1/4 cup chopped spinach

1/4 cup butter

sweat the onions in some butter or olive oil. dump them in a slow cooker or dutch oven with everything else except for the corn and spinach and cook on low for 5ish hours or until the chicken is fork tender. shred the chicken in the broth; the squash will break down by then to thicken it. add the sweet corn and spinach and cook for like another 15 minutes. serve with rolls or fresh bread or whatever else you like

i tend not to really measure the spices, but it's probably around 1-2 teaspoons of each, depending on your personal taste and the spice tolerance in your household XD. you can pretty much adjust the proportions of all of this however you like, though. i've done it with no chicken and vegetable broth and it also came out good like that

[remembertoeat]

Dinner Recipe: "Fancy Salads"

TIME: ★★★★

PRICE: ★★★★

EASE: ★★★★

CLEANUP: ★★★★

"Fancy Salads" is just mine and my partner's term for... well... ANY salad that has more effort in it than a side salad. Even then, the amount of effort is typically fairly minimal.

This has room to be much more intensive, but typically these take us about 10 minutes to throw together. Possibly less if you have pre-cut veggies.

We usually use leftover chicken (or other protein) from our previous meals, but you could leave it out entirely or replace it with your protein of choice (tofu, chickpeas, etc.) There are a couple variations that we frequently make, depending on what we have in stock or what leftovers we have! All of these use a salad green base (we grab a handful or two of 50/50 salad blend, romaine, spinach, etc.)

-Summer Salad:  Mandarin oranges, cherry tomatoes, almonds, craisins, strawberries

-Autumn Salad:  Diced apple, walnut, strawberry, crumbled goat cheese

-Harvest Salad:  Craisins, corn, pecans, avocado, sunflower seeds, bacon

-House Salad:  Red onion, cherry tomatoes, carrots, cucumber, cheddar cheese, croutons

-Italian Salad:  Pepperoncinis, red onion, kalamata olives, tomatoes, parmesan, croutons, italian dressing

-Taco Salad: Salsa, Mexican blend cheese, avocados (or guac,) red onion, jalapenos, corn chips (this is a GREAT way to get rid of the crumbly corn chips at the bottom of the bag!)

Grab a big handful of greens. Toss it in a bowl. Toss the toppings in with it. Drizzle with dressing of choice. Done. SUPER easy, quick, and tasty!

NOTE: Some of these topping sets are gluten free, dairy free, or could be easily modified to be so. I don't have food restrictions, so be sure to double check your dressings to adapt them as necessary!