#tablespoon celery flakes

[fantasticnegrito]

Roasted Chicken Rub Recipe The ideal rub for roast chicken, this seasoning for whole chicken contains paprika, garlic powder, thyme, rosemary, and sage. 1.5 teaspoons dried rosemary, 1 tablespoon ground thyme, 1/2 teaspoon cayenne pepper, 1.5 teaspoons ground black pepper, 1 tablespoon celery flakes, 1 tablespoon garlic powder, 1 tablespoon paprika, 1 tablespoon onion powder, 1 tablespoon kosher salt, 2 teaspoons dried sage

[barthess]

Roasted Chicken Rub The ideal rub for roast chicken, this seasoning for whole chicken contains paprika, garlic powder, thyme, rosemary, and sage.

[kedreeva]

Well, it took 2 full days of reducing, but here's my chicken stock bullion! It is cooling/freezing in my little portable freezer so it doesn't wreck the temp o in my real freezer, and then I will pop them out and stash them in the chest freezer for later use. We don't eat a lot of chicken, but we do use a lot of chicken stock for rice dishes, and this reduces our non-compostable waste.

I also pitted, cut, packed, and froze 4lbz of dark sweet cherries for later. LOOK at how pretty these bad boys are!

Recipe for the bullion under cut!

4 rotisserie chicken carcasses (everything we didn't eat the day of acquisition, bones, skin, juices etc)

6-8 large carrots (washed, ends clipped, but not peeled), cut in half to make thick chunks

1 Vidalia onion (as much of it as possible, chunked into quarters)

2 celery hearts (pulled apart, tips snipped, green stalks only not the yellow inner heart... That's for me to crunch on while waiting)

3 heads of garlic (not cloves, the whole head, cloves peeled)

1/2-3/4 cup dried parsley flakes (prefer to use whole fresh stalks but my garden is still growing and I have dried to use up)

Salt (no idea how much but. Salt.

Normally that's the recipe but it's been kind of bland (I know chicken stock is supposed to be kind of bland but this was worse) so I also added a tablespoon of cumin, a pinch of paprika, a pinch of cinnamon, and a spoonful of brown sugar, and it really kicked the flavor up well.

Toss everything into the pot, fill with water past the level of the stuff in it, and let simmer (not boil) for 8-12 hours. If you want the broth to be clear (not opaque) you can skim the foam/Stuff off the top as you go, and make sure you DO NOT BOIL it. Once it hits boil temp the proteins dissolve and cannot be separated back out and the broth will be opaque. Which doesn't hurt anything imo and skimming is more work so I don't bother, but some people don't like it.

Remove the chicken and stuff to a bowl or other pot (I use a screen colander over a smaller pot and ladle stuff in until I'm sure it will fit and then dump the rest in). Take the clean liquid that is left and reduce to the desired concentration. I could have gone another hour or so on this batch, I think but I was done waiting.

[kaijuno]

Sausage Potato Soup!

Ingredients:

Seasonings:

1 teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon dried oregano

½ teaspoon mustard powder

¼ teaspoon pepper

Soup:

1 lb. ground Italian sausage, hot or mild

2 tablespoons butter

1 yellow onion, diced

½ cup diced carrots

2 ribs celery, diced

3 cloves garlic, minced

3 tablespoons flour

1 teaspoon soy Sauce

1 teaspoon hot sauce

5 cups chicken broth

1 cup heavy cream

1 ¼ lbs. red potatoes, about 6 small potatoes

2 cups shredded cheddar cheese, optional

To Garnish:

Red pepper flakes

Fresh Parsley

Instructions:

Step 1:

Cook the sausage

Remove the casings from the sausage if you purchased links.

Preheat a large pot over medium heat.

Add the sausage and cook and crumble to break it apart.

Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through.

It’ll take around 10-12 minutes total.

Set the sausage aside and reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)

Step 2:

Add the drippings to the pot along with 2 tablespoons butter over medium heat.

Add the diced onions, celery, and carrots and cook for 5 minutes.

Add the garlic and cook for 1 minute.

Step 3:

Add the flour and cook for 2 minutes.

Add the chicken broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor the soup.

Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings.

Step 4:

Bring to a boil, then reduce to a simmer.

Clean the potatoes and pat them dry.

Cut into 1-inch cubes and add them to the soup.

Simmer, uncovered, until the potatoes are fork tender, about 20-25 minutes.

Add the sausage back and stir to combine.

Step 5:

Reduce heat to low and stir in the cheddar cheese (if desired).

Garnish with red pepper flakes and parsley.

Serve!

[dream2bu]

Creamy Italian Sausage Parmesan Soup

Ingredients

For the Soup Base:

1 tablespoon olive oil

1 pound Italian sausage (mild, spicy, or a mix)

4-6 slices bacon, cut up in 1/2 inch pieces

1 medium yellow onion, diced

3 cloves garlic, minced

1 cup carrots, sliced or diced

1 cup celery, diced

4 cups chicken broth

1 (14.5 oz) can diced tomatoes, with juices

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes (optional, for heat)

Salt and black pepper, to taste

For Creaminess:

1 1/2 cups heavy cream

1/2 cup grated Parmesan cheese (plus extra for garnish)

Optional Add-Ins:

1 cup baby spinach (or kale)

1 cup small pasta (like ditalini or orzo)

1 - 2 red potatoes (skin on or off)

Instructions

Step 1: Brown the Sausage

Heat olive oil in a large pot over medium heat.

Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5–7 minutes.

Remove excess grease if necessary.

Step 2: Sauté the Vegetables

Sauté bacon, add the onion, carrots, and celery to the pot. Sauté for 4–5 minutes, until softened.

Stir in the garlic and cook for 1 minute, until fragrant.

Step 3: Build the Broth

Pour in the chicken broth and diced tomatoes (with their juices).

Stir in the Italian seasoning, crushed red pepper flakes (if using), and a pinch of salt and pepper.

Bring the soup to a boil, then reduce the heat and simmer for 15–20 minutes, allowing the flavors to meld.

Step 4: Add Creaminess and Cheese

Stir in the heavy cream and Parmesan cheese, mixing well until the cheese is melted and the soup is creamy.

Step 5: Optional Add-ins:

If using spinach or kale, blanch the kale first to remove bitterness that kale often has, add it now and cook for an additional 2–3 minutes until wilted.

If adding pasta, cook it separately according to package instructions and stir it into the soup just before serving to prevent it from becoming soggy.

If adding red potatoes, add to onions, celery, carrots, bacon sauté to soften and soak up some of the flavor.

Step 6: Serve and Garnish

Ladle the soup into bowls.

Garnish with extra Parmesan cheese and fresh parsley or basil, if desired.

Serve with crusty bread or garlic toast for dipping.

[aesethewitch]

Beef Stew Recipe - Potion of Fortitude

Whether it's been an exhausting week, a frigid winter's day, or just a stressful time, few things are more comforting than a hearty bowl of stew. I make this beef stew for myself whenever I need a true pick-me-up or when I'm preparing for an in-depth magical working. It provides lasting energy, warmth, and strength.

Plus, this recipe is scalable - make a ton and freeze it to enjoy for weeks or just make a little bit for one meal. The measurements below are approximate; measure with your heart.

Ingredients:

Chuck roast, cut to half-inch cubes (you can get pre-chunked stew meat, which is what I typically get)

Flour, enough to coat the beef

Salt and Pepper (about 1 tsp salt & 1/2 tsp pepper), for seasoning the beef coating

2 tablespoons Unsalted Butter

1 Onion, diced

2 Large Potatoes, peeled and cut into half-inch to one-inch cubes

2 Carrots, peeled and cut into rounds

5-6 Cloves of Garlic, finely diced

4 cups Beef Broth

Herbs of your choice, such as: Sage, Thyme, Marjoram, Celery Seed, Bay, Chili Flakes

Additional veggies of your choice, such as: Parsnips, Turnips, Bok Choy

Salt and Pepper to taste

Instructions:

Mix together your flour, salt, and pepper in a bowl. Toss the beef chunks in the mixture to coat. This will create a nice brown crispiness on the outside.

In your stew pot, sauté your flour-coated beef until browned on all sides. Remove from the pot and set aside.

Add more oil to your pot and cook your onion until translucent. If you don't mind soft carrots in your stew, add them now and cook until just starting to soften and brown. (Note: I often leave the carrots until after the potatoes are nearly cooked through because I don't like the texture of fully-cooked carrots.)

Once your onions are translucent and your carrots have started to soften/brown, toss in your butter and scrape the bottom of the pot. You want to get all those beautiful, delicious brown bits back into the mixture. You can add a little water if you need help loosening the bits.

Add your garlic and cook until fragrant, about 30 seconds.

Put your beef back into the pot (along with any drippings from the plate/bowl you placed it in). Pour your broth over everything and give it all a good stir.

Toss your potatoes into the pot. Bring it all to a boil and reduce your heat to let it simmer.

Add your herbs and spices. I recommend salt, pepper, sage, thyme, celery seed (or salt), and bay. If you like it spicy, you can throw in a bit of chili powder or flakes.

Simmer for at least one hour or until your potatoes are soft and your beef becomes tender, stirring occasionally.

If your stew isn't thick enough by the time your potatoes are done, you can make a cornstarch slurry by combining one tablespoon of cornstarch with two tablespoons of water. Pour the slurry into the stew and let it cook until thickened to your desired consistency.

Season with salt and pepper to taste.

Serve with crusty bread, veggie side dishes, or whatever else you like.

Optional magic you can include:

As mentioned above, I often use this recipe to bolster or replenish my energy before or after an intense magical working. It also works for physical exertions - I made this for a group of my partner's friends while they were moving heavy furniture to a new apartment, and it gave them all the energy to move everything in one night!

This stew has an intense comforting effect. If someone I know has been working hard, stressing out, or hasn't been feeding themselves properly, I'll make this for them to help them remember to take care of themselves. It's rejuvenating, hearty, and full of love.

Depending on the herbs you choose to include, this could also be a powerful protection spell. Especially in the cold months, I use this as a protective ward against the cold exhaustion that pulls at the body and mind.

Pop a bit of chili in this spell to both speed up its effects and cast out negativity! Nothing clears the sinuses like a nose full of spice, and nothing clears the body of bad vibes like a good dose of chili flake.

Like many of my spell recipes, this one is most effective when it's shared. Give a bowl to your friends, your family, your neighbors, whoever. It makes a wonderful offering to house spirits or ancestors.

If you make this recipe, please let me know your thoughts! And if you enjoy this or my other posts, please consider dropping a couple dollars in my Ko-Fi tip jar!

Happy cooking, witches! 🍲

[beautyandlifestyleblog86]

Immune-Boosting Turmeric Ginger Soup

A nutritious recipe designed to support immune health, packed with essential nutrients.

Ingredients:

- 1 tablespoon olive oil

- 1 onion, chopped

- 2 cloves garlic, minced

- 1-inch piece of ginger, grated

- 1 teaspoon ground turmeric

- 1/2 teaspoon red pepper flakes (adjust to taste)

- 4 cups vegetable broth

- 1 can (15 ounces) crushed tomatoes

- 1 cup chopped carrots

- 1 cup chopped celery

- 1 cup chopped spinach

- Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

2. Stir in the minced garlic, grated ginger, turmeric, and red pepper flakes. Cook for an additional 30 seconds.

3. Add the vegetable broth, crushed tomatoes, chopped carrots, and chopped celery. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.

4. Stir in the chopped spinach until it wilts.

5. Season with salt and pepper to taste.

Why is this soup nutritious:

- Turmeric: Contains curcumin, a powerful anti-inflammatory and antioxidant.

- Ginger: Known for its anti-inflammatory and anti-nausea properties.

- Garlic: Rich in antioxidants and compounds that enhance immunity.

- Vegetables: Provide essential vitamins, minerals, and fiber to support overall health.

Enjoy this healthy and delicious soup!

[greatest-ball-of-fire]

Fireball can I please have the Gregor Recipe with your special spice?

The closest thing I can find that you have on your planet is Crab and Vegetable Soup (for a vegan version, just skip the crab and use vegetable stock).

Ingredients:

3 pounds of claw or lump crab meat (picked free of shells)

1 bag of frozen corn (or 3 cups fresh)

1 large can of tomatoes

1 squash or zucchini, diced

1 cup of frozen or fresh chopped green beans

1 cup frozen or fresh peas

1 small broccoli or cauliflower or both, chopped or diced

2 diced large carrots

2-3 diced celery stalks

1 diced medium onion

4 minced garlic bulbs (or 1-2 tablespoons minced garlic from the jar)

2 boxes/about 6 cups of stock (vegetable or really any stock or broth will do)

Salt and pepper to taste (at least a teaspoon)

2 bay leaves

2-3 tablespoons chopped parsley

½ teaspoon cayenne pepper

Add Old Bay Seasoning or Leblanc’s Creole Seasoning to taste (start with half a teaspoon and go from there)

Drizzle of vegetable oil

Fireball special version ingredient: Chili flakes

Directions: Get a big pot, heat the oil and add all the vegetables. Cook the vegetables. Add the stock to the pot. Add the crab. Add the salt, pepper, bay leaves, cayenne pepper, and other seasonings. Cook. This is a giant pot of food. Just cook it until it’s all hot. Taste the broth as you go and add more seasoning to taste. Add chili flakes. Take out the bay leaves before serving.

Serve hot with bread and butter! Make sure there is prijand and more chili flakes on the table for the bravest eaters.

[capt-traitor]

I made a really good loaded tuber soup recently. It was really good, I recommend

8-9 russet tubers, chopped for boiling.

Half a package of bacon cut into roughly 1/2 inch square pieces

3 celery stalks cut how you want (I don't like the texture so I minced mine)

4 carrots cut in half vertically twice, then chopped into about 1cm pieces

1 large onion or two small chopped into squares

1 whole green onion

6 cloves of garlic crushed or minced

1 cup shredded cheese

1 small carton of heavy cream/whipping cream

2 & 1/2 cups of chicken broth.

Large pot

Fry the bacon, once crispy remove from the pot. Leave the grease. Add in your onions, carrots, celery, and garlic. Cook for two minutes then add about 1-1 & 1/2 tablespoons of flour. Cook until onions are clear. Add tubers, chicken broth, and cream. Bring to a boil and let simmer for 20 min. Once tubers are soft, mash till you get a lumpy texture. Add bacon back in, add cheese, add spices ( I used lemon dill, oregano, parsley flakes, celery salt, seasoning salt, and black pepper). Once cheese is melted your soup is done.

If you want a thinner soup add more chicken broth/cream

Hope you enjoy!

Thank you, Anon! Sounds delicious.

[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.

[punkbakerchristine]

homemade pizza sauce

ingredients:

2 tablespoons of olive oil

1 tablespoon butter

1/4 cup of chopped onion

2 tablespoons of celery seeds

1 minced garlic clove

2 (8 ounce) cans of tomato sauce

1 teaspoon of dried basil

1 teaspoon of dried crushed oregano

1/2 teaspoon of salt

1/4 teaspoon of black pepper

1/2 teaspoon of sugar

1 teaspoon of fennel seeds

1/2 teaspoon of chili flakes

1/2 teaspoon of lemon zest/lemon granules

1/8 teaspoon of cocoa powder

in a skillet, melt butter with the oil. add the onion, celery seeds, and garlic and sauté until softened.

add tomato sauce and stir until smooth. add remaining ingredients and bring to low simmer.

simmer for 20-60 minutes.

spread over pizza dough, store the rest in the fridge!

[nbula-rising]

Beyond Sausage Stuffing Stuffed Mushrooms Serves 4-6 Prep Time 15 min Cook Time 40 min

Ingredients

¼ cup olive oil, divided. 1 Shallot, thinly sliced 1 Carrot, diced 1 Stalk celery, diced 12-16 medium/large cremini mushrooms ½ tsp salt, divided 2 Beyond Hot Italian Sausage ½ tsp thyme 1 tsp rosemary ¼ tsp red pepper flakes 3 cloves garlic, minced 2.5 cups stale french or sourdough bread torn into ½ inch pieces ¼ cup dried cranberries 1 cup broth Parsley to garnish

Instructions

Prepare your vegetables by slicing the shallots, dicing the carrots and celery, and mincing the garlic. To prepare the mushrooms, remove the stems and dice them into ¼ inch pieces. Set the mushroom caps aside. Prepare the bread by slicing or tearing it into ½ inch pieces. If you do not have stale bread, toast the bread pieces in the oven for 5 minutes until the bread is crusty but has not browned.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the mushrooms on the parchment paper and drizzle with 2 tbsp olive oil. Season with ¼ tsp salt and cracked pepper.

To prepare the filling, heat 2 Tbsp olive oil in a large skillet over medium heat. Add the shallots, carrots, celery, mushroom stems, and ¼ tsp salt. Let cook for 5-6 minutes or until the vegetables begin to soften. Add the 2 beyond sausages, thyme, rosemary, red pepper flakes, and minced garlic. Use a wooden spoon to break up the sausage into crumbles. Let cook for an additional 5-6 minutes until the herbs are fragrant and the sausage begins to brown. Lastly, turn the heat to low and add the bread, dried cranberries, and broth and stir for 2-3 minutes until the bread has absorbed all the liquid. The filling is fully cooked at this point so taste and adjust seasonings as desired.

Spoon 2-3 tablespoons of filling into each mushroom cap. The stuffing should fill the mushroom and create a generous mound overtop. Don’t be afraid to really smash it in there! Cook for 20-25 minutes until the mushrooms are cooked through and the filling is golden brown. Garnish with fresh parsley.

[bokettochild]

If you want to make a pepper smoothie you should try this:

8 organic vine tomatoes

2 large organic red bell peppers

1 organic zucchini

2 or 3 onion slices

8 large organic celery stalks

1 teaspoon flax seeds

1/2 teaspoon dulse flakes

1 tablespoon chili powder

dash of cayenne pepper

1/4 avocado (optional to thicken)

Method

Using a blender, blend the tomatoes on high until mixed. This will give you enough liquid to mix the rest of the smoothie since I recommend not adding water to it. Add the peppers and zucchini and blend until mixed. Finally, add the remaining ingredients and blend for 30 seconds or until smooth.

Huh.... that sounds like a sauce to me, but what do I know?

I just decided on a whim to blend pepper in with my fruit smoothie and... well, I consumed some kale and pepper with my berries, so....good for me? Thanks for the recipe though!

[kaijuno]

Tuscan White Bean & Kale Soup🥣✨

Ingredients:

3 cans (15 ounces each) cannellini beans, drained and rinsed

1 yellow onion, finely chopped

4 garlic cloves, minced

2 tablespoons olive oil

2 large carrots, peeled and chopped

1 stalk celery, diced

⅓ cup white wine (e.g., pinot grigio)

2 cups chopped kale (stems removed, finely chopped)

2 ½ to 4 cups vegetable or chicken broth (adjust to desired consistency)

1 tablespoon tomato paste

1 teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

¼ teaspoon red pepper flakes (optional for spice)

¼ teaspoon Italian seasoning

2 bay leaves

1 teaspoon dried thyme

Instructions:

• Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it starts to brown slightly, about 5 minutes. Stir in the minced garlic, celery, and chopped carrots. Continue sautéing for about 10 more minutes until the vegetables soften and brown slightly. This browning will add depth of flavor.

• Deglaze with Wine: Pour in the white wine and cook for 5-7 minutes until most of the liquid has evaporated, stirring occasionally.

• Add Remaining Ingredients (Except Kale): Stir in the drained beans, tomato paste, salt, black pepper, red pepper flakes (if using), Italian seasoning, bay leaves, dried thyme, and dried oregano. Pour in 2 ½ cups of broth to start (you can adjust the amount later if needed). Stir well to combine.

• Simmer: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 15 minutes.

• Blend a Portion for Creaminess: Once the soup has simmered, remove and discard the bay leaves. Transfer about 2 ½ to 3 cups of the soup to a blender and blend until smooth. Return the blended portion back to the pot and stir to combine. If the soup is too thick, add more broth until it reaches your preferred consistency.

• Add the Kale: Stir in the chopped kale and let the soup simmer for a few more minutes until the kale wilts. Taste and adjust seasonings, adding more salt, pepper, or a squeeze of lemon juice for brightness if desired.

• Serve: Serve the soup warm, paired with hearty bread for dipping. Enjoy this wholesome, nourishing meal!

[thelionessandmedusa]

I made stir fry and it turned out great! So here’s the recipe because why not.

Quick note, I cut all of my meat and vegetables before hand because it makes the cooking process go faster. I also use pre cooked meat (usually whatever my dad had grilled earlier in the week that didn’t get eaten. I also use whatever veggies are on hand. But I digress. A lot of what I do is based on preference

• 1/2 onion (I use yellow) diced

I like to do diced or strips. Use your preference!

• 2-3 medium to large carrots (peel them first) cut on the bias

Again, your preference for cuts. If you just want to cut them as simple rounds do that. If you like match sticks do that

• 1-2 celery stalks

Cut it how you like it! Whatever is easiest for you!

• meat of your choice. Tonight I used a leftover pork tenderloin. London broil is good. Heck, a shredded rotisserie chicken is good.

A note about your decision for how you cut the meat and vegetables. Smaller cuts for more dextrous utensils. So if you want to eat with a spoon use a small cut/dice. If you want to eat with chopsticks, make it a large cut, possibly skinnier too.

You can use whatever you want in it. Tonight I also added cabbage. If you’re using a canned vegetable make sure you drain it.

The sauce (make this around the time you’re preparing your vegetables and meat. BEFORE you cook!)

• 1 1/2 cup of broth (go based off your protein)

I used beef base and hot water to make my broth.

• 1/4-1/2 cup of soy sauce

• 1/8th to 1/4 cup of rice wine vinegar

• tablespoon of minced garlic

• 1/2 - 1 teaspoon of minced ginger

• 1 tablespoon of slap ya mama

• 1/2-1 tablespoon of red pepper flakes

Combine these and then add a cornstarch slurry (alternatively you can also make a slurry with tapioca powder) Do NOT add it straight to the sauce. MAKE THE SLURRY

Now that you have everything prepped we can get cooking

Heat up your wok on medium-high heat. 7-8 on the scale. Make sure you have a heat safe bowl or the lid to your wok on the side. We’re going to put the vegetables in it after we finish cooking. This is stir fry. It goes fast at a high heat. We don’t want to burn our food.

Once your wok is heated add 1-2 tablespoons of oil (I used avocado oil)

Add your first vegetable. STIR CONSTANTLY! And cook it until it’s browned and softened. It doesn’t have to be perfect. Just preferably not burned.

When the veggie is finished cooking put it in the heat safe bowl/lid you have on the side.

Add you next veggie to the now empty wok. STIR CONSTANTLY! Until it is browned and a little softens before dumping it in your heat safe bowl.

Around now you might need to add more oil.

Repeat until everything is cooked.

I cook meat last. It’s a habit I got from my dad. Probably because when he makes stir fry he tends to use raw chicken instead of pre cooked meat.

Now that everything has been stir -fried we can make it yummy.

Add everything back into the wok and pour the sauce over it. Let it come to a boil before dropping it down to low so it can simmer. Let it simmer until the sauce has thickened.

Eat on its own or over rice, udon, or (as I tried tonight) Korean glass noodles

[dreadfutures]

I made this barley stew yesterday with spicy sausage I got from my butcher and it is very tasty! I modified the portions, didn't use frozen corn (substituted other frozen veg), didn't use corn starch, didn't have Italian seasoning or red pepper flakes, and I used jarlic. But that's good too!

Ingredients

4 medium Italian sausage links

1 medium yellow onion, chopped

3 medium garlic cloves, minced

3 medium carrots, peeled and chopped

2 medium celery stalks, chopped

2-4 tablespoons olive oil

5 cups low-sodium beef broth

1 cup water, plus 1 tablespoon, divided

1/2 cup barley, uncooked

1/8 teaspoon red pepper flakes

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt

1/2 teaspoon ground pepper

1 cup frozen corn

1 tablespoon cornstarch

Procedure

Warm olive oil over medium heat in large pot or Dutch oven. Cook sausage links until browned on both sides. Transfer cooked sausages to plate.

Sauté onion, carrots and celery in remaining oil, adding more if needed, 3 to 5 minutes to soften. Add garlic and cook until fragrant. Pour in beef broth and 1 cup of water. Season with red pepper flakes, Italian seasoning, salt and pepper.

Slice sausage links into coins and add to pot. Stir in barley. Bring stew to a boil. Reduce heat and simmer 50 minutes.

Add frozen corn and simmer 5 minutes.

Whisk cornstarch and 1 tablespoon of water in small bowl. Stir mixture into stew and simmer until thickened, 1 to 2 minutes. Enjoy!