#tablespoon ground coriander

[avalunches]

Recipe for Grilled Curry Chicken Breasts Plan ahead to let these chicken breasts marinate in a yogurt-based curry marinade for optimal flavor before grilling. 1/2 teaspoon granulated garlic, 1 tablespoon ground coriander, 1/2 teaspoon salt, 2 tablespoons distilled white vinegar, 1/8 teaspoon ground black pepper, 1 teaspoon garam masala, 1.5 teaspoons mild yellow curry powder, 3/4 cup plain yogurt, 2 pounds skinless boneless chicken breast halves

[ravenclawinthetardis]

Chicken Breast - Grilled Curry Chicken Breasts Plan ahead to let these chicken breasts marinate in a yogurt-based curry marinade for optimal flavor before grilling.

[morrisgunnar]

Pork - Coriander- and Cumin-Rubbed Pork Chops Pork chops rubbed with a simple but flavorful cumin, coriander, and garlic mixture. For an even more potent result, toast and grind the spices yourself.

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[petermorwood]

Sunday lunch, or - since what with one thing and another we ate closer to dinnertime, it might be more of a Sunday dinch. :->

It was Moroccan-style braised lamb shanks, and it was really good; after 24 hours or marination and about three hours of slow cooking, the lamb was literally off-the-bone edge-of-the-fork tender.

Because the spicing was so complex (though NB like most North African dishes, not hot) we went for a simple accompaniment, plain couscous with a few strips of home-made preserved lemon to balance the deep, rich flavours.

I also included a dab of harissa with mine, and a couple of pickled chillis for zing.

Meat and recipe both came from Irish on-line source James Whelan.

I think this would work well in a slow-cooker.

BTW, on-line recipes like this can change with the seasons, so I'm adding it below the cut.

*****

For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.

Moroccan Style Braised Lamb Shanks – Printer Friendly Download

Ingredients

4 lamb shanks, well trimmed

1 tablesp. paprika

1 teasp. each ground coriander, cumin, cinnamon and turmeric

Sea salt and cracked black pepper

2 tablesp. olive oil

1 large onion, roughly chopped

2 garlic cloves, chopped

2½ cm piece peeled fresh root ginger, chopped

450ml chicken or lamb stock

2 x 400g cans chopped tomatoes

1 tablesp. clear honey

Squeeze of lemon juice

Serve with a bowl of couscous

Serves: 4

To Cook

Cooking Time: 2¾ hours

Preheat the oven to Gas Mark 3, 160ºC (325ºF).

Heat a large frying pan.

Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl.

Add the lamb shanks and using your hands rub in the spices.

Add a little of the olive oil to the heated pan and quickly brown off two of the spiced lamb shanks.

Transfer to a casserole dish with a lid and repeat with the remaining lamb shanks.

Meanwhile, place the onion, garlic and ginger in a food processor or mini-blender and pulse until finely minced.

Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan.

Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks.

Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined.

Cover with the lid and cook for 2-2½ hours until the lamb shanks are meltingly tender and the meat is ready to fall off the bone.

Add a squeeze of lemon juice and season to taste.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. 

[foodshowxyz]

Spicy Coconut Curry Scallops

Ingredients:

• 500g scallops 🦪

• 1 tablespoon olive oil 🫒

• 1 small onion, finely chopped 🧅

• 2 cloves garlic, minced 🧄

• 1 tablespoon ginger, grated 🍃

• 1 red chili, finely chopped 🌶️

• 1 teaspoon ground turmeric 🌿

• 1 teaspoon ground cumin 🌿

• 1 teaspoon ground coriander 🌿

• 400ml coconut milk 🥥

• 200g chopped tomatoes 🍅

• 1 teaspoon salt 🧂

• Fresh coriander leaves, chopped (for garnish) 🌿

Instructions:

1. Prepare the Ingredients:

• Pat the scallops dry with a paper towel and set aside.

• Finely chop the onion, garlic, ginger, and red chili.

2. Cook the Aromatics:

• In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent (about 5 minutes).

• Add the minced garlic, grated ginger, and chopped red chili. Cook for another 2 minutes until fragrant.

3. Add Spices and Liquids:

• Stir in the ground turmeric, cumin, and coriander. Cook for 1 minute.

• Pour in the coconut milk and chopped tomatoes. Stir well and bring to a simmer.

4. Cook the Scallops:

• Add the scallops to the pan and cook for 5-7 minutes, turning occasionally, until they are opaque and cooked through.

• Season with salt to taste.

5. Serve:

• Transfer the scallops and sauce to a serving dish.

• Garnish with freshly chopped coriander leaves.

[theoutcastrogue]

I need to share this. (@st-just : hearty gruel alert!)

Red lentils. Boil them in a pot all by themselves, with salt, until soft. Skim the Bad Foam (or first wash them many times, until the water's clear). Set them aside.

Take a big skillet, and sauté in medium heat garlic with cumin, coriander seeds, mustard seeds, and ginger. Grate a tomato in there (or however you add tomato in sauces), add fresh parsley or coriander, and stir.

Drop in the red lentils with water, tumeric, lemon juice, AND TAHINI. Mix them together, let them cook for a few minutes more, stir until done. Adjust texture to taste basically, it's up to you if you'll eat with a fork or with a spoon.

Now serve. In the middle of the gruel, plop a spoonful of strained yoghurt, and slice some raw red onion around it. Drizzle some olive oil/lemon on top. Ready? CHARGE.

hot lentils (sans parsley, I was out) served in gruel form, a hearty meal for 1

Numbers (approximate), for 2 people

pot:

200 gr red lentils

7 minutes boiling

salt to taste

skillet:

2 cloves of garlic

1 teaspoon cumin

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1/2 teaspoon ground ginger [I don't actually KNOW numbers for the spices, I'm eyeballing this; do what you will]

1 big tomato

salt and pepper to taste

+2 minutes stirring

skillet with the lentils:

~1/2 cup water (IF you've strained the lentils; I empty most but not all of the water from the pot, and then unceremoniously plop the whole thing in there)

1 teaspoon tumeric

4 tablespoons tahini

1/2 lemon

8 minutes cooking total

per serving:

1 hefty tablespoon yoghurt

1/2 small red onion

olive oil and lemon to taste

Feel free to play around with spices and seasoning. The only essential ingredients are the lentils, oil+tomato+cumin, and tahini+lemon.

It's completely feasible with brown lentils, except they take longer to boil. Basically this recipe combines the standard "brown lentils + tahini" with "red lentils + a bunch of spices".

If you have iron deficiency, the dairy will inhibit the iron absorption from the lentils, so either skip the yoghurt, or decide you're eating this because it's delicious, and not because it's good for your blood.

cold lentils ~8 hours later, now in spread-ish form, kinda like hummus. reheating not necessary, fantastic mezze for 2. lasts in the fridge for 3-4 days (just let it out to acquire room temperature first, and serve with yoghurt and onions again).

[flintandpyrite]

I finally made a saag paneer that tastes as good as the restaurant kind and I had to write it down

Adapted from the serious eats vegan saag recipe except obviously it's not vegan. But trust me! tofu cooked this way tastes way better than any store-bought paneer I've tried, don't ask me why, it just does.

1 lb firm tofu

2 tbls miso paste

1/2 a lemon worth of juice

salt

pepper

neutral oil

1/2 a large red onion, diced

4 cloves garlic, minced

1 inch ginger, minced

1 tsp cumin seeds

1 dried red chili

1 cardamom pod, crushed

1/2 large tomato or 1 roma tomato, diced

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

20-24 oz frozen spinach or a mix of frozen spinach and frozen mustard greens

2 tbls plain full-fat yogurt

1/4 cup heavy cream

For the tofu:

Preheat the oven to 375F. In a bowl, mix the miso paste, lemon juice, and 1 tbls oil with a fork until homogeneous.

Press the tofu between some paper towels to get the moisture out, then cut it into cubes, about 3/4" on each side. Add the cubes to the miso mixture and stir to coat. Season with salt and pepper to taste.

Place some parchment paper on a sheet pan and spread the tofu cube over the parchment in a single layer. Bake for 20 mins, stirring occasionally, until the tofu is firm and slightly toasted.

For the sauce:

Heat a heavy frying pan (I used a 10" cast iron) over medium heat and add 2 tbls neutral oil. When sizzling hot, add the onion and cook until softened, about 5 minutes.

Add the ginger and garlic and stir until fragrant. Add the cumin seeds and cardamom pod and stir again. Allow this to cook until it starts to stick to the pan slightly, about another 5 minutes.

Add the tomato dice and stir to unstick any of the onion mixture from the pan. Cook until there is no more liquid in the pan and the tomatoes are falling apart, about 5-6 minutes.

Add the cumin, coriander, turmeric and red pepper to the pan and stir to mix. Add the thawed greens and stir to distribute the spices. Cook for 8-10 minutes until the greens are warm and cooked to your taste.

turn off the heat and stir in the yogurt, 1 tablespoon at a time, until fully mixed. This will prevent it from clumping. Then add the heavy cream and stir. Season to taste with salt and pepper.

Finally, add the tofu cubes and stir to distribute them. Serve with dal masoor chilla, rice, and turmeric chutney.

[forkfulofflavor]

Chicken Pozole Verde Soup Ingredients: 2 tablespoons olive oil 1 large onion, peeled and chopped 1 jalapeño pepper, seeded, deveined, and chopped 2 poblano peppers, seeded and chopped 6 garlic cloves, minced 1 pound tomatillos, husked, rinsed, and quartered 8 cups chicken broth, divided 1 small bunch fresh cilantro (leaves and tender stems) 2 teaspoons dried oregano 2 teaspoons ground cumin 1 teaspoon ground coriander 1 bay leaf 1 teaspoon salt 2 pounds boneless, skinless chicken thighs or breasts 2 (15-ounce) cans hominy, drained and rinsed 1 teaspoon chicken bouillon (optional, to taste) Ground black pepper, to taste Toppings (optional): Thinly sliced radishes, sliced avocado, sliced jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips Directions: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions, jalapeño, and poblano peppers, and sauté for 3-4 minutes until the onions start to turn translucent. Add garlic and tomatillos, stirring regularly, and cook for 4-5 minutes or until the peppers have softened. Remove from heat. Transfer the onion mixture to a blender, and add about 1 cup of chicken broth. Add fresh cilantro and blend until smooth, adding additional broth if needed. Return the blended mixture to the pot, and add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine. Place the chicken in the pot and bring the mixture to a boil over medium heat. Reduce heat to low, partially cover, and simmer for 30 minutes or until the chicken is tender and fully cooked. Remove the chicken from the pot, shred it with two forks, and return it to the pot. Stir in the hominy. Cook the soup uncovered for 10 minutes over medium heat. Taste and adjust seasoning with chicken bouillon, salt, and black pepper as needed. Let it simmer for an additional 5 minutes. Serve the soup in bowls, garnished with your favorite toppings like sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips. Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes | Calories: 310 kcal | Servings: 6 This Chicken Pozole Verde Soup is a vibrant and flavorful twist on the classic Mexican dish, offering a rich broth filled with tomatillos, cilantro, and a hint of spice. The tender chicken, hearty hominy, and fresh herbs come together to create a satisfying meal perfect for any chilly evening. Topped with sliced radishes, creamy avocado, and crispy tortilla chips, this soup is both nourishing and delicious. Ideal for sharing with family or friends, this pozole verde brings warmth and bold flavors to your table. Customize with your favorite toppings to create a colorful and delicious bowl that’s as pleasing to the eye as it is to the taste buds. Each bite captures the essence of traditional Mexican comfort food, making this soup a must-have addition to your recipe collection.

[autistichalsin]

My chili recipe

@vividdreamer requested my chili recipe, so here you are! This recipe is vegan by default but if you aren't, you can swap out the broth, etc.

Ingredients:

1 tablespoon olive oil

1 medium yellow onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 large sweet potato, peeled and cubed (about 1/2 inch pieces)

Salt and lemon pepper (ideally, regular black pepper if not)

4 garlic cloves, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon coriander

Your desired amount of hot sauce

2 teaspoons unsweetened cocoa powder

1/4 teaspoon ground cinnamon

1 28 ounce can diced tomatoes, with their juices

1 15 ounce can black beans, rinsed and drained

115 ounces can kidney beans, rinsed and drained

1 15 ounce can pinto beans, rinsed and drained

3 cups vegetable broth (might need more, but this is a good starting point)

1 tablespoon vegan worcestershire sauce

1 teaspoon lemon juice

Directions:

In a large stockpot or dutch oven, on medium heat, warm the olive oil. Add the onion, peppers, and sweet potato. Add a bit of salt and lemon pepper, and cook for about 3-6 minutes, until the onions start to get translucent.

Turn the heat down to medium-low. Add the garlic, chili powder, cumin, coriander, cocoa powder, cinnamon, and a bit more salt and pepper. Add the tomatoes, beans, broth, worcestershire, lemon juice, and your desired amount of hot sauce. Bring to a simmer, then cover, stirring and adjusting heat as needed to keep it at a gentle simmer. Cook until the potatoes are fork-tender and the chili has reached your desired consistency. This can take from half an hour to an hour. If you want it even thicker, add a cup at a time to a food processor or blender, then add it back in until your desired thickness is reached.

Add any garnishes you might want (scallions, cheese, sour cream, etc) and serve. Goes great with cornbread or in a bread bowl!

[sgiandubh]

For a very quick, but effective fix: Pasha's improv rustic pizza

Meet Pasha IV, Shipper Mom's British Shorthair spirit animal and soulmate:

This is the most lazy & gourmet being ever to grace this planet, so it's only normal to dedicate the following quick fix recipe to him (pets are never 'it' in this house, nor should they ever be - damn grammar!).

This is a freestyle recipe I invented for myself back in my first days of desperate cooking apprenticeship, in Paris. Leaving home at 18, with virtually zero food skills, I quickly realized it was not reasonable to eat every single day in town. My path to cooking began with books, fantasizing scrumptious recipes and a lengthy, persevering trial and error process. I always was a difficult, horrendously fastidious client, but now I was slowly turning into a monster, keeping my eyes peeled on cooking gestures and mannerisms, wherever I could find them.

This pizza experiment was an instant success and the moment the coin dropped: I actually could do things to and with food, that would be something more than survival. The rest is reading ahead, combining ahead and never being shy to ask around for that recipe. From taxi drivers to friends, they were all more than happy to generously indulge, all around the world.

You need whatever you have loitering around in your fridge and you aren't really sure how to recycle. I even happily, barbarically put mac & cheese or cold satay noodles (want my recipe? I poached it in Phnom Penh) on it. Tuna/corn/red onion is a sure combo and so are deli bits and bobs/corn/Vidalia onion. Cold roast beef, too. Diced ham, onion and even roasted potatoes leftovers, plus heavy cream - only in winter. Sardines (tinned), lemon/orange zest, ground pepper and perhaps a dash of coriander leaves (add herbs at the end, otherwise, they will go bitter). Fresh goat cheese, pistachio, figs (even fig jam will do) and balsamic vinegar. Sky is the limit. I also never use Mozzarella, and yes, please curse me - I always use Irish red cheddar, because this is what you are likely to find in my fridge until the end of time. And whenever you can or see fit, break an egg on top of it three to five minutes before you take it off the oven: it's called Pizza Radio and it is a local Corsican secret.

Preheat the oven at the usual temperature: 350 Fahrenheit/180 Celsius.

Unroll a store-bought pizza pastry sheet in a parchment paper lined 13x8 baking pan. Let rest while you prepare the easiest sauce in the world.

Mix Heinz ketchup, Sriracha and sweet Thai chili sauce. Should yield about a cup - proportions vary according to your own resistance to heat: one of the reasons you should taste your own concoctions and do it often. If you went overboard with the sacred Sriracha, immediately add honey or some brown sugar, until rectified. Add two Tablespoons (30 ml) of EVOO and mix well. Spread on the pizza pastry sheet with your usual brush.

I always try to use this one, but any brand will do:

4. Add the grated Cheddar, with spiral, clockwise movements (this is something I stole from a pizzaiolo in Florence, it is the only way to make sure all the surface gets evenly covered).

5. Thinly cut the onions (you know: halve them, then go ahead exactly like you would do for onion rings or quarter them and go ahead for more caramelized crunchiness, curse TPTB and cry your arse out). Add them on top. I had red onion - it is stellar with cold cuts.

6. Add whatever it is you want to garnish the pizza with. In my pic, we had thinly cut (recycled) debreceni kolbász (Debreziner) sausages and diced Prague/cooked ham (you need something more neutral to counterbalance all that heat).

7. Finish off with 150 grams/5 ounces (drained) canned sweet corn. No particular brand, but make sure it's dry before you add it on top of this.

8. Bake in a very hot oven for about 20 to 25 minutes. Take out, let breathe (5 minutes tops), cut and devour. I guarantee no leftovers.

You're welcome! We'll get to more serious things this evening, though.

[najia-cooks]

[ID: First image is bowl of collard greens with tomato and sliced jalepeño; second image shows several Ethiopian vegetable dishes on a piece of injera. End ID]

ጎመን / Gomen (Ethiopian collard greens)

This wot, or stew, consists of leafy greens that are cooked until tender with onion, garlic, ginger, tomato, and spices including korerima (Ethiopian false cardamom) and tikur azmud (nigella seeds). The result is a robust, flavorful side dish with an intensely aromatic finish.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

12oz (340g) collard greens, kale, or other bitter greens, washed

1/4 cup avocado or sunflower oil, or other neutral oil

1 red onion, chopped or grated

2 cloves garlic, chopped

1 1/2 tsp minced ginger

1 tomato, minced

1 tsp cumin seeds, toasted and ground

1 tsp coriander seeds, toasted and ground

1/2 tsp Ethiopian false cardamom (korerima / ኮረሪማ; Aframomum melegueta), toasted and ground

1 tsp nigella seeds (tikur azmud / ጥቁር አዝሙድ; Nigella sativa), toasted and ground

1 jalapeño, sliced

Salt to taste (about 3/4 tsp table salt)

Mitmita (ሚጥሚጣ), to taste (see notes at end)

For more information on Ethiopian herbs and spices, including suggested substitutions, see the notes at the end of my berbere recipe.

Some recipes include niter kibbeh (ንጥር ቅቤ) in Ethiopian vegetable dishes such as gomen; this isn't typical, but you may add a teaspoon or so at the end of the cooking time if you have some lying around!

Instructions:

1. If using collard greens, discard any yellow leaves. Bend the end of each stem backwards and peel away the string that emerges. If the stems are stiff, remove them; if they are tender, they may be minced and included in the dish. Dice greens (finer than I did in the picture!).

2. Heat onion, tomato, about a third of the garlic, and a pinch of salt in a dry pot on medium heat. Continue to cook, stirring and scraping the bottom of the pot often, until tomato is softened and onion is translucent.

Beginning the cooking process without oil is traditional in Ethiopia, but if you’re worried that they may stick, you may heat a little oil in the pot before adding the onion, tomato, and garlic.

3. Add oil and sauté, stirring occasionally, for about 10 minutes, until mixture is very soft and homogenous. Lower heat it ncessary.

4. Add ginger and another third of the garlic and sauté for about 30 seconds, until no longer raw-smelling.

5. Add ground spices and a couple tablespoons of water. Heat until simmering and add chopped greens.

6. Cover and cook, stirring occasionally, until tender (about 20-30 minutes).

7. Add salt to taste, jalepeño, and the remainder of the garlic and cook for another couple minutes.

Serve warm as a side with injera, misir wat, doro wat, etc.

For the mitmita:

Mitmita is a spicy seasoning mix that may be included in Ethiopian dishes, or served at the table as a condiment. Preparations differ, but recipes usually include chili, korerima, and cloves, and may also include cumin, green cardamom, allspice, black pepper, cinnamon, or garlic powder.

Ingredients:

20 dried bird's-eye chili peppers (piri piri)

2 Tbsp cumin seeds (optional)

1 Tbsp korerima seeds

1 Tbsp green cardamom pods (optional)

2 tsp whole cloves

1-inch piece Ceylon cinnamon (optional)

Bags of bird's-eye chili peppers can be purchased at a halal grocery store, where they will likely be a product of India or Thailand; they may not be labelled "bird's-eye," but look for the small size and curved shape.

Instructions:

Toast spices one at a time in a small dry skillet on medium heat until fragrant. Allow to cool completely and then grind in a spice mill or using a mortar and pestle. Store in an airtight jar in a cool, dry place.

[the-infamous-eel]

I don't cook my chili from a recipe anymore, but rather by knowing what flavors I want and how to cook to achieve them. However, @theoutcastrogue asked for the recipe, so here's a guide, instead.

Before I begin, a couple of caveats. This was developed through trial and error. Nothing was written down. There's little in the way of measurements or exact times. Vibes only

Ingredients

1 lb ground ground beef. Cubed chuck roast or stew meat is great, too. Use whatever you want, I don't care. I'm not the chili cops

1 white onion, diced

3 large cloves of garlic, minced

Chilies. In this case I used 2 Fresnos, 1 jalapeño, and 1 Serrano. De-seeded and chopped fine. This was a spicy chili, but I hate spicy for spicy's sake. It's all about heat and flavor, so soaked my chilies in water and vinegar to take some of the heat out, but leave the flavors. I like to control the spice (because he who controls the spice, blah blah blah) and adjust for heat later, so this gives me wiggle room. You can also use less chilies or sub in poblanos or Anaheims. You can also use dried chilies, but that's all you.

1 can of chipotle peppers in adobo sauce. From this I took 3 peppers and rinsed them off. Again, reducing the initial heat so I can adjust manually later. These I chopped up, seeds and all. I reserved 2 tablespoons of the adobo sauce to use when adjusting heat (I never had to, btw. It was perfect)

About a half cup of whatever spice mix you like. Again, I'm not the spice cops. I used about a tablespoon each of chili powder, ancho chili powder, smoked paprika, and about a teaspoon of cumin, coriander, salt, pepper, and Tajin. Maybe some others I can't remember

Tomato paste

1 can of diced tomatoes (14 oz)

1 can of kidney beans (12 oz). When I'm making a larger batch, I'll use 2 (two) 12 oz cans of tomatoes and a can of kidney beans, plus a can of black or pinto beans. Do whatever you like.

Fresh lime

Ok, on to the process... heat up a couple of tablespoons of oil in a large Dutch oven or stew pot, over medium heat. Toss in your onions and a pinch of salt and turn the heat down a notch. Sweat out the onion for about 10 minutes, stirring frequently until they begin to get soft and translucent. Now throw in the diced chilies (draining first, of course). Keep stirring for another 10 minutes.

While this is cooking down, take 1/3 of your spice mix and work it into your ground beef (or coat all your stew meat in the spice)

Finally, add the garlic and cook for another 5 minutes. It should all look like this

Now remove everything with a slotted spoon or whatever spoon or ladle like implement you have. Set it aside.

Now turn the heat back up to medium high. There should be just enough oil left in the pot to sear up your beef, so toss that in when it gets hot again. Break it apart, but don't stir that shit yet. LET IT BROWN! Just leave it alone for like 2 minutes. Ok, good? Now toss in another 1/3 of your spice mix and give a stir. Get it good and coated. Stir occasionally until browned.

Drain the fat a little, but leave some. Now toss in your chipotles and about a half a tablespoon of tomato paste and let that cook for a minute or two, stirring occasionally. Add all the onion, chilies, and garlic. Stir it up and let the flavors mingle. It should look like this...

As a brief aside, I'm a huge proponent of letting each addition cook down a little, letting each new ingredient have a chance to make friends with everything else. It builds layers of flavor. It takes time, though. If you're in a rush, that's ok. It'll still taste good if you want to just add things together quicker and add more stuff at once. Might not be as good, but still good.

Next, it bean time. Not much to say here. Beans go in, everything gets stirred around a bit for while. Couple minutes, maybe.

After everything has done a meet and greet for a few minutes, add your tomatoes and the last 3rd of your spice mix. Stir. Wait a minute. Stir. Wait another minute. Stir. Now taste!! It's ok if at this point it tastes a little tinny, or little too much like tomatoes from a can. Don't worry about it. You did just add a big-ass can of tomatoes, but that's gonna mellow out as it cooks down. However, if it's bothering you, like it did me, or if it's already too spicy, here's where you can add your secret ingredients. Bacon, rendered down and chopped up is always a good choice. For this batch I drizzled in maybe a teaspoon of maple syrup (that real shit. No fake butter flavored corn syrup) and a quarter cup cream.

At this point everything should be well mingled and the flavors are starting to really meld. You may be tempted to adjust the heat at this point. You do you, cowboy, but I'd save that for near the end. And we're nowhere near the end, just through the hard part.

Put a lid on it. Turn the heat down to low. Let it simmer. My stove cranks out a decent amount of heat, even at the lowest end of the dial, so that's where I set it. If your stove top isn't a gas furnace the likes of which would make Hephaestus jealous, maybe just a touch above low. Bubbly simmer, but not boiling is what you're looking for.

Brab a beverage of your choice, set a timer for 30-45 minutes, and go fuck off and do something else. I finished up the UC Vanguard questline in Starfield for the 3rd time. Every 30-45 minutes, go stir it. Make sure it's not reducing too much. If it is, add a touch of beef broth or water. Taste it. Savor the anticipation of a good-ass bowl of chili in your future.

Keep that up anywhere from an hour-ish to whenever. I let mine go for 2 1/2 or 3 hours. About 30 minutes before you plan on serving it, give it another taste. Nows when you can adjust for seasoning, spice level, etc. I probably put enough chili peppers in for a batch twice this size, so it was spicy. Delicious, but spicy. I added another 1/4 cup of cream to cut it a bit. It's your call.

After letting any adjustments meld into the rest of the flavors for about 30 minutes, serve it up!! I squeezed some fresh lime juice over it, and served it with sour cream, shreddy cheese, and some pickled red onions I started before I began my chili journey. Bone Apple Teeth!

[corvidconventicle]

Your seasonal spice shopping list is

allspice, anise, black pepper, cardamom, cinnamon, cloves, coriander seed, ginger, mace, nutmeg, and white pepper.

get the dried and ground stuff for shelf life and time saving.

tbsp = table spoon, tsp = teaspoon. A tablespoon is roughly 15 grams and a teaspoon is about 5.7 grams.

british mixed spice: 1 tbsp cinnamon, 2 tsp allspice, 2 tsp nutmeg, 1 tsp cloves, 1 tsp ginger, 1 tsp coriander, .75 tsp mace

pumpkin spice blend: 3 tbsp cinnamon, 2 tsp ginger, 2 tsp nutmeg, 1.5 tsp allspice, 1.5 tsp cloves

chai spice: 4 tsp cinnamon, 3 tsp ginger, 2 tsp cardamom, 2tsp anise, 2 tsp allspice, 2 tsp cloves, a pinch of black pepper

gingerbread spice: 3 tbsp ginger, 2 tbsp cinnamon, 1.5 tsp allspice, 1.5 tsp cloves, 1 tsp anise, .75 tsp nutmeg, pinch of cardamom, pinch of white pepper

apple pie spice: 2 tbsp cinnamon, 1 tbsp nutmeg, 1.5 tsp allspice, 1.5 tsp cardamom

This is just a general base, you can and should adjust the ratios to fit your preference. Make a small batch, taste test, adjust ratio as needed and then you can make a bigger batch to get you through the months when the flavours are "unavailable."

If you're the type that feels like you need the pumpkin to be in the pumpkin spice you may actually want to stock up on some cans of pumpkin puree in coming months. Since the spice is just supposed to be what you put on pumpkin it doesn't usually include it, but Starbucks does have pumpkin in their drinks so if that's your goal you may want to procure some.

[g0dtier]

if you want a comfort food that only takes like 20 minutes to make and is cheap as all hell, yall can have my nasi goreng recipe

huge disclaimer: this is not an official recipe and to be honest it barely even resembles the dish at times. this is not the make-everything-from-scratch Original. this is based on my indonesian great-aunt-in-law or whatever's recipe and it's edited to suit the needs and budget of a depressed student who isnt in the mood to cut a single vegetable. thank you for your understanding

Student's Nasi Goreng that'll get you enough to eat for 4 days

Get 3 and a half cups of veggie mix. Get as close to a mix of cabbage, red onion and carrots as you can

3 and a half cups of leftover rice too. If you're cooking from scratch, use 2 cups of rice grains, itll turn into like 3 cups of rice. I think.

2 cloves of garlic

1 onion (whichever)

a single red pepper if you want spice

One of those seasoning packets, anything that's got a mix resembling chilipowder, kurkuma, cumin, ginger & coriander

2 cups of bacon lardons

3 tablespoons of Ketjap Manis (sweet soy sauce)

half a tablespoon of Trassi if you can find it, which is a specific molasses-like...............mix of things. It's like ground shrimp I think. If you can't find it don't bother

Throw all of that shit except for the ketjap & seasoning in a big wok pan, cook till lardons are cooked through, eyeball the seasoning (get all the rice a nice shade of darker yellow) and then pour in the ketjap. Stir a little. Done. Enjoy your meal for the next 4 or 5 days

[foodshowxyz]

Tofu Tikka Masala

1 (14-ounce) block extra-firm tofu, pressed and cubed

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 tablespoon grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1/4 teaspoon cayenne pepper (adjust to your spice preference)

1 (14.5-ounce) can diced tomatoes, undrained

1 (14-ounce) can full-fat coconut milk

1/2 cup vegetable broth

1/4 cup chopped fresh cilantro

Salt and black pepper to taste

For the Coconut Rice

1 cup basmati rice

1 (14-ounce) can full-fat coconut milk

1/2 cup water

1/4 teaspoon salt

Instructions

Prep the Tofu: Drain and press the tofu for at least 15 minutes. Cut into 1-inch cubes.

Marinate the Tofu (Optional): For extra flavor, marinate the tofu in a mixture of 1/4 cup plain yogurt, 1 tablespoon lemon juice, 1 teaspoon garam masala, and a pinch of salt for at least 30 minutes.

Cook the Rice

Rinse rice thoroughly. Combine rice, coconut milk, water, and salt in a medium saucepan.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.

Make the Tikka Masala Sauce:

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and ginger and cook for an additional minute until fragrant.

Stir in cumin, coriander, garam masala, turmeric, and cayenne pepper, and cook for another 30 seconds.

Add diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.

Cook the Tofu

If not marinated, toss tofu with a bit of olive oil, garam masala, and salt.

In a separate skillet, heat a bit of oil and cook the tofu until golden brown on all sides.

Assemble the Tikka Masala:

Add the cooked tofu to the simmering sauce.

Season with salt and pepper to taste.

Let simmer for 5-10 minutes to allow flavors to blend.

Serve: Stir in fresh cilantro. Serve the hot Tofu Tikka Masala over a bed of fluffy coconut rice.

Optional Garnishes

Extra cilantro

Lime wedges

Naan bread

Plain yogurt

Tips

Spiciness: Adjust the amount of cayenne pepper for your preferred heat level.

Creamier Sauce: For extra richness, stir in a dollop of heavy cream or vegan cashew cream at the end.