#soggi tofu angels

[oatmeal-corpses]

Quagsire trio here to tell you that you're doing a great job and everything will be alright!

[formeryelpers]

Pearl River Deli, 727 N Broadway, Unit 130, Far East Plaza, Los Angeles (Chinatown), CA 90012

After getting some coffee at Endorffeine at Far East Plaza, I was ready for some food. Pearl River Deli had an appealing Cantonese menu of BBQ, chow fun, wonton noodle soup, mapo tofu, and pineapple bun sandwiches. They also offer additional items on weekends only (e.g., the Hainan chicken that they’re known for).

Charsiu scramble sando ($8): The menu isn’t very descriptive, so I was surprised when the sandwich featured a pineapple bun. The bun was getting soggy fast and the pineapple topping was not crisp at all…not only that, the bun topping kept falling off. The bun was too soft for the sandwich filling and there was too much mayo. The eggs were scrambled and still tender, with pieces of char siu folded in – the scramble was the best part.

It’s a tiny place and they weren’t letting anyone inside. The food takes awhile (it’s cooked to order).

3 out of 5 stars

By Lolia S.

[wakeuphealthy]

11 Women Who Hate To Cook Share Their Go-To Weeknight Meals

To discover the hack-packed, low-lift recipes that keep the cooking-averse satisfied, we asked millennial women who hate to cook to share their go-to weeknight meals. Ahead, you'll find our favorite responses. These meals could inspire even those who enjoy cooking because, let's face it, we all have nights when we don't have the energy to spend too much time in the kitchen.

Spinach, sausage, mushroom, white bean sauté

Occupation: Writer  Age: 41  City: Portland

Why do you like this meal? It's easy to prep, has a quick cook time, and contains solid protein and veg.

What is the recipe for this meal? 1 pound bulk chicken sausage 1 can cannelini beans 1 cup fresh spinach, coarsely chopped 1 cup mushrooms, diced 1/2 cup onion, diced 2+ cloves of garlic, diced Crumble and brown chicken sausage in pan, along with onions and garlic. Add spinach and mushrooms and cook until al dente. Add beans and spices to taste. Simmer for 10 minutes before serving.

Where did this recipe come from? It's a quick recipe my ex (a chef) threw together.

Pimped-out Top Ramen

Occupation: Social media specialist in digital marketing Age: 29     City: Los Angeles, CA

Why do you like this meal? It's always good and you add whatever you have in your fridge.

What is the recipe for this meal? Top Ramen Packet (shrimp, chicken, or really any flavor), a teaspoon of butter, cheese (sliced preferably), salt, pepper, green onion, Sriracha, spam (if you have it), seaweed flakes or seaweed, and an egg.

Where did this recipe come from? My grandma would always add an egg to my top ramen when I was a kid, and all the other additions have been from whatever I had in the kitchen. Butter was a tip from Kylie Jenner. Cheese is my newest addition and it's sooooo good. It makes it creamy.

Rice, tofu, and veggies

Occupation: Graduate student    Age: 22      City: Bethlehem, PA

Why do you like this meal? It's easy, quick, vegan, and healthy.

What is the recipe for this meal? Frozen steam bags of any vegetables (I usually use peas, corn, carrots, green beans, and mix them together in a bigger bowl) Frozen steam bag of brown rice (take as much as needed of rice and veggies for one meal and save the rest in the fridge) Firm tofu, sliced into small squares, seasoned with black pepper and nutritional yeast Mix a serving of rice, tofu, and veggies together in a bowl Flax and sesame seeds sprinkled on top

Where did this recipe come from? It's my own creation.

"Poor Man's Dirty Rice"

Occupation: Librarian    Age: 23     City: Boise, ID

Why do you like this meal? It's super quick, simple, and really flexible.

What is the recipe for this meal? Cauliflower rice, ground meat, and salsa. I usually use two bags of rice and cook those in a pan. In a separate pan, I will cook some ground meat — usually turkey or beef, but it can be anything. Then, when both are cooked, I mix them in a pan and add a few tablespoons of salsa, a little salt and pepper, and maybe some garlic powder.

Where did this recipe come from? It's a family recipe.

Scrambled eggs and veggies with cheese

Occupation: Journalist    Age: 22      City: Davenport, IA

Why do you like this meal? It's super cheap and reasonably healthy, especially since I go so heavy on the veggies. I'm trying to limit my meat intake and most of my attempts to meal prep vegetables have ranged from mediocre to sad, so I also appreciate that it's fast enough to make fresh each time.

What is the recipe for this meal? Two eggs, whatever chopped vegetables you wants (I like kale and tomatoes, a Brussels sprouts slaw I buy pre-cut, or even butternut squash), fresh (or not) herbs, and cheese. If the vegetables are hard, cook those first, otherwise scramble the eggs and add the vegetables at the same time. Add the herbs or any other greens and cheese toward the end. Lately, I've been using smoked cheddar with parsley or Brie and rosemary. I usually try to have an equal amount of vegetables and eggs, but the texture is definitely better with more egg than roughage. I'll add toast or an extra egg if I'm especially hungry.

Where did this recipe come from? It's really just scrambled eggs.

Cilantro-lime rice with chicken apple sausage

Occupation: Graduate student     Age: 23     City: Orange County, CA

Why do you like this meal? Super easy and lasts for about three days.

What is the recipe for this meal? Cook cilantro lime rice packet from target, cook chicken apple sausage, then mix together!

Where did this recipe come from? I came up with it through sheer desperation of something easy and lots of time roaming around Target.

Soy chorizo burrito

Occupation: Graphic designer    Age: 22    City: Washington, D.C.

Why do you like this meal? It's packed full of protein, is quick to make, can be eaten warm or cool, is easy to store for later or meal prep, and contains simple ingredients.

What is the recipe for this meal? Half a link of soy chorizo (from Trader Joe's), 1 egg, 1 flour tortilla, 1 cup of mashed avocado, olive oil, hot sauce for taste (I prefer the Mexican Valentina brand).

Where did this recipe come from? My boyfriend is Costa Rican, and he makes burritos that are to die for. Since I don't eat a lot of meat, this is an adaptation from what he makes.

Spaghetti with a green salad

Occupation: Temporary receptionist   Age: 25  City: Vancouver, British Columbia

Why do you like this meal? It is relatively easy to make and there is enough pasta for at least two other meals.

What is the recipe for this meal? Boil water; start cooking extra lean ground beef until completely brown; add dry pasta to boiling water and cook for 8 minutes, occasionally stirring; add tomato sauce to the cooked ground beef. When the pasta is al dente, you can drain the water and put the pasta in a strainer. Prepare a green salad to go with the spaghetti dinner.

Where did this recipe come from? It is a family recipe but I am sure there are many online recipes for spaghetti.

Rice and chicken with sauce

Occupation: Teacher   Age: 28    City: Dallas, TX

Why do you like this meal? It's incredibly easy to make, balanced, and fast. Almost every part can be store bought, so the only thing left to do is heat it up.

What is the recipe for this meal? There are several options for the rice. I'm Korean, so I like a sticky rice. There are companies who sell a microwaveable bowl of rice - that's the easiest way. You can also, of course, just make rice (easy, but time-consuming). Two cups of water per one cup of rice.

The chicken can either be mixed in with the rice or eaten separately. Take some diced chicken (whenever I buy chicken I dice it and separate it into different Ziploc bags, so they're easy to freeze and thaw as needed) and put them in a pan. Optional: before putting them in a frying pan, cover with flour. This will make them crispy. I put flour in a bowl and toss the chicken around in it. I'm sure you could add egg and whatnot, but this is the easiest way. Once that's done, I heat up some oil in a frying pan and then add in the chicken (if there's flour I try to use a little more oil so it can "fry").

Once the chicken is fully cooked, I add in store-bought General Tso sauce mixed with water, about a 1:1 ratio. Target carries several kinds of General Tso sauce, as does any other grocery store I've looked into. The Panda Express brand is one of my favorites. Once the sauce and water are in there, I swirl everything around to mix and let the sauce simmer. I wait until most of the water has evaporated and the sauce is thick. At this point, you can add in the rice. Add a little more sauce as desired and serve!

Where did this recipe come from? It mostly came from a love of Chinese takeout, rice, and easy dinners.

Mashed cauliflower and tofurkey Italian sausage

Occupation: International PR     Age: 26     City: Brooklyn, NY

Why do you like this meal? It's super easy, quick, and relatively healthy.

What is the recipe for this meal? Mashed Cauliflower: 2 Tablespoons of butter 1 bag of frozen riced cauliflower or medium head of cauliflower 1 cup water 2-3 cloves of garlic 1/2 teaspoon salt Pepper to taste Directions: Add butter and finely chopped garlic gloves in a 4 quart pot over medium-high heat and add cauliflower once the butter is almost melted. Sauté cauliflower for 3-5 minutes until it becomes a little lighter in color. Add in the water and bring to a boil. Once boiling, cover the pot and cook about 10 minutes. Reserve 1/8 of a cup of the cooking liquid and drain the remainder. Purée the cauliflower with food processor or hand blender.

Veggie Italian Tofurkey Sausage: Heat one link with olive oil over medium heat for about 10 minutes.

Where did this recipe come from? I adapted the mashed cauliflower from a couple of recipes.

Instant noodles with all the (some) trimmings

Occupation: Journalist    Age: 30    City: London, England

Why do you like this meal? It's balanced, tastes great, and ridiculously easy.

What is the recipe for this meal? Chop up some vegetables like peppers, broccoli, pak choi, Chinese leaf. Boil water on the stove, add vegetables and a protein like eggs, prawns, or chicken. Once the vegetables and protein are almost cooked, add a packet of quality, authentic instant noodles like Mama, Indomie or NongShim to the pot, with all their accompanying seasonings. Once everything has been cooked to your desired texture (I would recommend al dente noodles over soggy noodles), you're done. You can vary the proportions of noodles, vegetables, and protein according to your dietary needs.

Where did this recipe come from? I learned it from family

https://www.yahoo.com/lifestyle/11-women-hate-cook-share-200500925.html

[crispychrissy]

Shifting Friends

Summary: You’re on and off again with Sam, but the elder Winchester always butts heads with you. What happens when you’ve finally had enough? Pairing: Sam Winchester x Shapeshifter!Reader, Dean Winchester Word Count: 1597 Warnings: Language, sexual situation, bit of angst, fighting, sassy reader A/N: After watching the most recent episode, I had this dream. I write down all my dreams and sometimes they turn into fanfics, like this one. Based on the several episodes we’ve had with shapeshifters, I’ve deduced what I believe happens when they shed their skin. I know it might not be accurate, but it’s personal interpretation. Beta’d by the lovely @saxxxology!

“Really, Y/N?! In the bathroom?” Dean’s voice echoed through the halls of the bunker, reaching you and Sam in the library.

You let out a heavy sigh and locked eyes with Sam. “Why can’t Dean be more like you, baby? It never bothers you.”

Sam shrugged and flipped the top of his laptop closed. “I know your schedule, so I avoid the communal bathroom, skip a shower, and use the one in my room.”

“It’s only once a week. Maybe I should just start going outside when it happens,” you said, wrinkling your nose in thought.

“As considerate as that might be, a pile of shifter skin near an abandoned water treatment plant might raise some questions.” Sam sat back in his chair and crossed his arms. “The last thing we need is people poking around because someone is skinning people and they end up finding the bunker.”

You were about to reply when a very stern-faced and angry Dean stormed up the stairs to the library. You had this argument at least once a week with the eldest Winchester, and it was getting pretty old since you’ve been living with the Winchesters for over a month now. You and Sam had a purely physical relationship that started less than a week after you moved in, much to Dean’s displeasure.

“You need to do that shit somewhere else, Y/N. I stepped in it!” Dean shuddered in repulsion at the memory. “Do you know how disgusting it is? It felt like I was walking on soggy tofu covered in lube.”

“Well, maybe you should look before you step into the shower stall,” you said quietly before taking a sip of beer.

“That’s it! I’m changing all the door knobs to silver!” Dean shouted, slamming his hand down on the end of the table in the library, causing it to shake.

You jumped up to your feet and took a few steps closer to him. “You wouldn’t dare. Don’t fuck with me, Dean. You learned that the hard way when you kept replacing my metal forks with silver ones. Did you ever get the skin out of your bed sheets?”

You smirked at Dean’s obviously disgusted expression as he remembered when you’d left him a nice souvenir in his bed after he continued to prank you with silver.

Dean looked down at Sam with his mouth open and just gestured to you. “Sam? A little help here?”

Sam shrugged and raised his hands in surrender. “I don’t have a problem with Y/N. She’s helped us several times on a lot of cases since she moved in.”

“And I’ve helped you mess with Cas,” you laughed, “nothing like a confused Angel.”

You saw a smile twitch at Dean’s lips when he thought about when you shapeshifted into Meg and started making out with him. Castiel was a pretty good kisser for an angel and had very soft lips which surprised you.

Dean shook his head and frowned at you again. “No, as funny as it was, it’s still gross. Can’t you shift somewhere else or actually explain it? I mean, you can change forms as many times as you like without having to shed your skin, why do you have to do it once a week?”

You leaned against the edge of the table and took a deep breath. “You guys are the hunters, you figure it out.”

“Humor me.”

“Fine,” you retorted, “when I shift forms, the skin of the person I was gets buried under my current skin. Imagine painting a wall over and over again with different layers of paint. After a while, the layers get heavy. Same thing happens to me. The skin I shed is actually dozens of layers of skin from previous people I’ve been.”

“Gross,” Dean grimaced. “So the form you’re in now, is that some random person?”

You stretched your arms out and looked down at your body, shaking your head. “No, this is how I was born. My mother was able to suppress my natural urge to shift when I was growing up with the help of some kind of witchy tea. Once I was old enough to understand what was happening, she helped me control it. The perks of a pureblood, I guess.” You looked at Dean and furrowed your brow. “Why all the sudden interest in me?”

Dean shrugged and tore his eyes away from your skin-tight halter top. “No reason. You’re the one who’s been around for a month and hasn’t said anything.”

“Well, I’ve been a little busy having to watch my ass just in case you decide to prank me by stabbing me with a silver knife.” You crossed your arms over your chest and raised a defiant eyebrow at Dean.

Dean scoffed. “You’re too useful to kill, sweetheart. Don’t flatter yourself.”

All you saw was red at Dean’s remark and that was the last straw. You walked over and grabbed a hold of his arm, absorbing his genetic info and body structure through your touch. His eyes went wide when he saw what you were doing and he tore his arm from your grasp.

“Don’t you fucking dare,” Dean hissed through gritted teeth.

You flashed him an evil smirk as your body began to shimmer and change. Your natural eyes were replaced with Dean’s deep green ones and you began to gain a few inches of height as your face and clothing changed. Within a few seconds, you had completely shifted into Dean.

“Get out of me!” Dean yelled, grabbing your - or rather his - shoulders.

“I bet that’s not the first time a chick has yelled that at you, is it, Dean?” You closed your eyes and began to browse through his memories.

You knew Dean and Sam had been through a lot, but you weren’t ready for the amount of shit that you saw. From Dean watching Sam die, to his father dying, to losing almost all of his friends, all the way to him torturing and cutting apart souls in Hell. You opened your eyes and searched out Dean’s.

You felt your eyes begin to burn with tears as you locked eyes with Dean. His expression softened slightly when he realized you must have linked memories with him and saw all of the dark things he’s seen.

“Not pretty is it, Y/N?” He said softly.

“No, but I can also see the good things. You shouldn’t feel so bad, Dean. We’ve all made choices that affect other people, and nobody should be carrying around this amount of guilt. You’ve got Sam and Cas, and they both love you,” you stepped closer to him, “and do you want to know a secret?

He raised an eyebrow and nodded.

“I love you, too.” You smiled at him as his eyes went wide. “I was always the freak when I was growing up. I was terrified of accidentally shifting in front of people so I had to keep my distance. I had no friends and rarely left my house besides going to school. Nothing hurts worse than being lonely, believe me. You’re not alone, Dean… and although you’re an asshole and keep pranking me, it makes me feel welcome. It makes me feel accepted.”

Dean cleared his throat and you could tell he was trying not to get emotional. He looked down at the ground and shifted on his feet.

“Yeah, whatever. Easier said than done.” Dean looked up at you. “Can you just… like… wash out the shower after you shift or something? So at least it’s not as gooey?”

You smiled and nodded. “Truce?”

Dean grumbled, but he nodded. “Yeah, truce. Just please, change back to your normal body. It’s weird talking to myself.”

“Not your first time, though. Zachariah sent you to the future and you met yourself. Interesting…” You trailed off and closed your eyes, concentrating on the memory. “Aww, stoner Cas was adorable.”

You heard Dean groan and start to walk away when you focused on a specific part of the memory and opened your eyes. He was halfway through the war room when you opened your mouth.

“Holy shit, did you really wear pink satin panties?”

Sam choked on his gulp of beer and Dean turned around so you could see the slight pink hue of a blush creep up on his cheeks. You shot him a knowing look and started laughing.

“Hey, nothing to be ashamed of, Dean. I have a nice pair of blue ones if you ever wanted to borrow them and relive your glory days.” You were laughing pretty hard, and Sam was trying to hold back his laughter as well.

Dean turned around and quickly started walking toward the doorway to the kitchen. “Get out of my head, woman!”

You shook your head as Dean disappeared into the hallway and looked over at Sam, who finally allowed himself to laugh.

“Hey Sam,” you purred and leaned down to him, “wanna see those blue panties yourself?”

Sam’s eyebrows shot up and he shifted uncomfortably. “Uhhh, Y/N,” he cleared his throat, “please change out of my brother before you say stuff like that. I’m really creeped out.”

“Oh, my bad.” You let go of the connection between you and Dean and allowed your body to relax and shift back to your normal form. You wiggled slightly as you got used to your new layer of skin and put your hands on your hips. “Better?”

“Much. Let’s go see those panties.” He grabbed your arm and dragged you with him down the hallway toward his room.

Tags: @katymacsupernatural @queen-of-deans-booty @your-modern-shakespeare @wh1sp3r1ng-impala @wheresthekillswitch @holyfuckloueh @just-another-busy-fangirl @growningupgeek @ididntasktogetmadedidi @trashimaginezblog @jensen-gal @spnbaby-67 @feelmyroarrrr @donnaintx @potterhead1265 @mizzezm @there-must-be-a-lock @sis-tafics @kittenofdoomage @ilostmyshoe-79 @sofreddie @eyes-of-a-disney-princess

[yogiangelyoga]

Veggie Ramen Party

I love noodle soups! I have been exploring different kinds. I love Veggie Pho and Miso. I especially love Ramen Hood’s OG Bowl. Lather it in spicy chili oil and you’re golden! I have been trying to recreate their magic broth and read that it’s sunflower based. I have had made a few delicious, but not precisely perfect attempts to make it’s equal but only recently did I nail it. Soup’s on point! Maaaayyybeeee even a little better ;) 

First, get yourself some ramen at Grand Central Market and try this deliciousness. This will get you nice and motivated to make it at home!

Second, make a vegetarian stock. I do this weekly. I freeze all my veggie ends, scraps, papers, from herb stems to the insides of bell peppers. My best stocks have corn cobs and sweet potato shavings. When my freezer bag gets full, I boil the veg with bay leaf, salt and pepper, olive oil, turmeric, and a pinch of a fresh herb (cilantro, basil, rosemary, or whatever is on hand). I cover the veg with water and let it simmer for about an hour. Drain the broth and toss the soggies. There’s your stock. 

Third, buy a gang of healthy vegetables at your favorite Asian Market. Los Angeles has so many. My favorites are snap peas, bok choy, carrots, lotus root, lemon grass, mung bean sprouts, scallions, basil, and a few kinds of mushrooms, plus tofu. You also need Sunflower Butter (no sugar), Tomato Paste (no sugar), and Nutritional Yeast.  

Fourth, get ready to make your broth. It’s gonna be so smooth. You’ll love me. Heat a soup pot and add coconut oil or olive oil. Add chopped mushrooms, sliced lotus root, salt and pepper, turmeric, a dash of mustard powder, and cayenne pepper to taste. Saute until aromatic. Make a hot spot and add two heaping tablespoons of sunflower butter and tomato paste. Cook out. Then combine the sautéed mushrooms. Cut and add 1-2 inches of lemon grass (to taste, your preference). Add half a fist full of basil. If your fists are the size of the Rock’s, add less. Add two tablespoons of Nutritional Yeast. Combine. Add approximately 4 cups of your vegetable stock. If you’ve made it ahead of time, it will take a minute to come up to a bubble. Once bubbling, let simmer for 8-10 minutes, continuing to stir and adjust seasoning. Add water to dilute if necessary. Now taste this magic. 

Fifth, peel and slice two carrots on the bias. I have cooked these separately with ginger and sesame oil or just tossed in the bubbling stock. It’s up to your and your energy level for the day. Either way, get the carrots to al dente. Jam them on in the soup. Trim ends off the bok choy and again you can cook these separately or chuck them in the stock. Traditionally, these would be cooked separately and then assembled in the bowl so it looks pretty. Your tofu can prepared how you like it. It can be served in the soup fried with the skin on or just cubed and warmed in the stock. 

Sixth, NOODLES! There are literally hundreds of different kinds of noodles and frankly, this soup is so rich and so creamy and so veg dense, you might omit them altogether. But if you want to be a traditionalist, go for the yellow ramen noodles. You can buy them precooked. They just need a quick dip in boiling water before they are added to the bottom of your ramen bowl. You don’t want to let them sit in your soup pot. They’ll get sog city. For a gluten free option, try Buckwheat Soba. So good!

Seventh, assemble this hotness in a rainbow of finery. It goes like this: noodles, broth, lotus roots, carrots, bok choy, mushrooms, snap peas, freshly chopped scallions, basil, and a handful of mung bean sprouts. 

Eighth, have on hand to add to your noodle party some sesame oil, chili oil, and lime. 

Ninth, get down with this sunflower, tomato, lemon grass tasty tasty. 

Tenth, repeat and feel good about it! This is a low carb, healthy fat, nutrient dense soup that gets you full fast. I promise. 

[formeryelpers]

All About Poke, 1916 Colorado Blvd., Ste B, Los Angeles (Eagle Rock), CA 90041

It’s been over two years since my last bowl of poke, but the urge finally struck me since I wanted some light and fast. All About Poke has build your own poke bowls where you choose the base (white rice, salad, brown rice, soba noodles, nacho chips), choose a protein (spicy tuna, salmon, octopus, scallop, albacore, tuna, shrimp, tofu), choose a side, choose a sauce, pick your sauce level, choose toppings and choose dry toppings. You can also customize your spice level and add premium toppings, miso soup or udon.

A small is $11.29 with 2 kinds of protein. Have poke bowls gotten smaller since two years ago? All About Poke packed the small bowl with as much food as it could possibly fit, but the other poke places that I went to had bigger bowls. Or maybe their small is the same as a mini elsewhere and the medium is the equivalent of a mini.

Small bowl w/ brown rice & salad, spicy tuna, salmon, seaweed salad, fire ponzu, spicy mayo, white onion, cucumber, green onion, corn, carrot, edamame, ginger, masago, wasabi, crispy garlic and furikake + avocado (extra $1.25). I asked for extra spicy. The dressing was mixed in with the toppings and protein. There was too much dressing – not that it was a soggy messy but the dressing was overpowering, though not super salty. I’d go with light dressing in the future. I also asked for too many different spicy things. The food seemed fresh and it was flavorful.

All About Poke is in a strip mall with its own parking lot. Service was friendly and they seemed careful about contactless ordering and social distancing, sanitizing between customers.

3.5 out of 5 stars

By Lolia S.