#the rosemary the cumin the turmeric of it all

[butchfaith]

if im feeling better by tonight im gonna make the best most powerful soup known to man

[smokenskinny]

@thinnem2 @mynameisb3llahadid

Hey guys! I'm sorry for disappearing the past days... But I've made a small compilate of my favorite vegan high protein/low calorie meals. The instructions on how to make each dish are listed below the cut:

Disclaimer: all kinds of beans must be soaked in water for 8-12 hours before they're cooked. Throw out the water afterwards, as it contains toxins that make digestion harder.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

1- Tofu muffins

Herbs and spices I use: oregano, basil, chives, turmeric and chili powder

Preheat oven to 180°C or 356°F.

Add the chopped onions and a pinch of salt to a sauce pan and sauté them in a little bit of water until golden. Then, add the chopped garlic and let it cook for another minute. Finally, add the grated carrots and zucchini to the pan and sauté them for 2 minutes.

Process the firm tofu, water, chickpea flour, nutritional yeast, salt, herbs and spices in a food processor until smooth.

Incorporate the sauteed veggies and chopped tomatoes into the mixture (I save some tomatoes and herbs to use as toppings). Transfer the batter to a non-stick muffin pan and bake it for 25-35 minutes.

-> Let them cool down for at least 10 min before eating.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

2- Kafta

Herbs & spices I use: smoked paprika, garlic powder, Aleppo pepper and parsley

Preheat oven to 200°C or 392°F.

Boil some water, remove from heat and add the TVP with a tbsp of vinegar to the pan. Let it soak for 10 minutes, then rinse and squeeze to remove all excess water.

Add the chopped onions and a pinch of salt to a pan and sauté them with a sprinkle of water until golden. Then, add the chopped garlic and let it cook for another minute. Combine the lentils, TVP, more salt and smoked paprika to the mixture and cook for 5 minutes.

Add the mixture to a food processor with the chickpea flour and all the other herbs and spices, process until combined.

Roll mixture into sausages and stick a skewer to them. If you want to, spray some olive oil into a baking pan before adding them to make a crust. Bake or air fry for 20 minutes, then flip and bake for another 15 minutes.

-> Serve with freshly squeezed lime juice or tzatziki sauce.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

3- Egless Omelette

Herbs & spices I use: basil, turmeric, garlic powder and black pepper

Add the silken tofu, chickpea flour, almond milk, nutritional yeast, salt and spices to a blender and blend until smooth.

Add the chopped onions and a pinch of salt to a non-stick pan and sauté them with a sprinkle of water until golden.

Add the tofu batter to the pan along with chopped tomatoes and some basil. Cook it on medium low heat for about five minutes or until it thickens up.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

4- Green Pea Croquettes & Tzatziki sauce

Herbs & spices I use: chives, parsley, cilantro, smoked paprika and chili powder

Preheat oven to 200°C or 392°F.

Add all of the ingredients to a food processor and process until thoroughly combined. Mold them into whichever shape you'd like (the thinner, the crunchier/the thicker, the softer). Bake or airfry in a non-stick baking pan for 30-40 minutes.

For the sauce, sprinkle some salt on the grated cucumbers and let it sit for 3 minutes while you chop the garlic and herbs. Then, squeeze the cucumbers to remove excess water, combine with all of the other ingredients and mix with a spoon.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

5- Creamy Lentil Soup

Herbs & spices I use: rosemary, sage, cumin, turmeric and cayenne pepper

Add chopped onions and a pinch of salt to a pan and sauté them with a sprinkle of water until golden. Then, add the chopped garlic and let it cook for another minute. Finally, add the tomato paste, vegetable broth, almond milk, lentils and chopped pumpkin. Let it cook for about 8 minutes or until the lentils are soft.

Blend the chickpeas with the herbs, spices and some water until they turn into a creamy sauce. Add it to the lentil soup and mix well until it thickens.

-> Optional: Serve with freshly squeezed lime juice.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

6- Zucchini Roll-ups

Herbs & spices I use: basil, oregano, black pepper

Add the chopped leek and a pinch of salt to a pan and sauté them with 1 tsp of olive oil until golden. Then, add the chopped garlic and let it cook for another minute.

Slice the zucchinis thinly using a mandoline, then sprinkle with salt to shrink and soften.

Process the tofu, sauteed onions and garlic, 1 tsp olive oil, lemon juice, nutritional yeast, salt and spices in a food processor to make vegan ricotta.

Pour half of the tomato sauce into the bottom of a baking dish and wipe the excess salt off of the zucchini slices.

Spread vegan ricotta on each zucchini strip, then roll it up and place in the baking dish. Cover with the remaining tomato sauce half and bake for about 20-35 minutes or until bubbly.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

7- Cookies

Cover the dates in water after removing their pits and let them soak for at least 4 hours.

Preheat the oven to 180°C or 356°F.

Process the other ingredients, except for the baking powder, in a food processor until thoroughly combined. Finally, slowly incorporate the baking powder to the mixture.

Divide batter into large cookies and bake on a non-stick baking pan for 20-30 minutes. Open the oven at 10 minutes and flip cookies.

-> Let them cool for at least 15 min before eating.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

8- Energy Brownie Bites

Stir all ingredients together in a large mixing bowl until thoroughly combined. Cover the mixing bowl and let it chill in the refrigerator for 1-2 hours until they are firm enough.

Roll mixture into balls or any shape you'd like. You could also use an ice cube silicone tray to make sure they are all the same size.

[asteroidtroglodyte]

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

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

“-I just threw some veggies-“

Bok Choy

Spinach

Onion

Garlic

Shallot

Ginger

Rosemary

Red and Green Peppers

Black Pepper

Cumin

Turmeric

“-into a pot with some stock-“

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

“-and some chicken-“

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

“-and let it run overnight-“

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

“-and just filter out all the chunks-“

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

“-and Voila!”

[SIP]

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

“Please, enjoy!”

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

“It’s good, right?”

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

“I’m glad you like it.

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

“Please, Eat.”

“Have as much as you want.”

[punkbakerchristine]

hellofresh spice blends

All American Spice Blend

1 tbsp ground cumin

1 tbsp cayenne

1 tbsp onion powder

1 tbsp smoked paprika

2 tsp garlic powder

1 tsp ground coriander

1 tsp salt

1 tsp dried parsley

1/2 tsp black pepper

1/2 tsp dried mustard

1/2 tsp red pepper flakes

1/4 tsp ground allspice

1/8 tsp ground cloves

Berbere Spice Blend

3 part paprika

1 part cayenne

.5 part ground coriander

.25 part ground ginger

.125 part ground cardamom

.125 part ground fenugreek

Bold and Savory Steak Spice Blend

1 part red chili flakes

1 part crushed coriander seed

2 parts crushed dill seed

3 parts crushed mustard seed

4 parts dried minced garlic

4 parts crushed black pepper

Blackening Spice Blend

3 tsp smoked paprika

1.5 tsp garlic powder

.5 tsp white pepper

.5 tsp black pepper

.25 tsp thyme

.25 tsp oregano

.125 tsp low heat cayenne (didn’t even know there was such a thing?)

Burger Spice Blend

1 Tbsp paprika

1 1/4 tsp salt

1 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp brown sugar

1/2 tsp onion powder

1/4 tsp cayenne

Cajun Spice Blend

2 part paprika

2 part onion powder

1 part garlic powder

1 part dried oregano

1 part dried thyme

.5 part dried basil

.5 part cayenne

Enchilada Spice Blend

1 tbsp. chili powder

1 tbsp. paprika

2 tsp. cumin

2 tsp. light brown sugar

2 tsp. kosher salt

1.5 tsp. onion powder

1.5 tsp. garlic powder

1.5 tsp. Mexican oregano

1 tsp. chipotle chili powder

1 tsp. ground coriander

1 tsp. black pepper

1/4 to .5 tsp. cayenne pepper

Fall Spice Blend

3 parts dried thyme

3 parts ground sage

2 parts garlic powder

1 part onion powder

Fry Seasoning

1 part garlic powder

1 part onion powder

1 part paprika

Herbes de Provence Blend

1 part thyme

1 part rosemary

1 part basil

1 part tarragon

1 part lavender flowers

Italian Seasoning Blend

1 part garlic powder

1 part oregano

1 part basil

1 part black pepper

1 part parsley

Meatloaf Seasoning

2 parts onion powder

2 parts garlic powder

Mediterranean Spice Blend

2 parts dried oregano

1 part dried mint

1 part sumac

1 part ground coriander

Mexican Spice Blend

2 parts chili powder

1 part oregano

1 part smoked paprika

1 part cumin

Moo Shu Spice Blend

1 part ground ginger

1 part garlic powder

Shawarma Spice Blend

2 part turmeric

2 part cumin

1 part dried coriander

1 part garlic powder

1 part paprika

.5 part ground allspice

.5 part black pepper

Southwest Spice Blend

4 part garlic powder

2 part cumin

2 part chili powder

Smoky BBQ Seasoning

8 parts smoked paprika

6 parts granulated sugar

2 parts garlic powder

1 part dry mustard

1 part ground cumin

1 part ground ginger

.5 part black pepper

Smoky Cinnamon Paprika Spice Blend

1 part ground cloves

8 parts onion powder

8 parts ground cinnamon

6 parts smoked paprika

16 parts mustard powder

24 parts sweet paprika

24 parts sugar

Steak Spice Blend

1 part red chili flakes

1 part crushed coriander seed

2 parts crushed dill seed

3 parts crushed mustard seed

4 parts dried minced garlic

4 parts crushed black pepper

3 parts kosher salt

Sweet Smoky BBQ Spice Blend

8 parts smoked paprika

6 parts sugar

2 parts garlic powder

.5 part black pepper

1 part dry mustard

1 part cumin

1 part ground ginger

Thai Seven Spice Blend

2.5 tsp white sesame seeds

1 tsp chili flakes

1 tsp ground coriander

1 tsp onion powder

.5 tsp garlic powder

.5 tsp shrimp extract powder

.25 tsp cinnamon

.125 tsp low heat cayenne

Tunisian Spice Blend

4 parts ground caraway seed

4 parts ground coriander

4 parts smoked paprika

4 parts turmeric

4 parts chili powder

4 parts garlic powder

1 part cayenne pepper

1 part cinnamon

1 part ground black pepper

Turkish Spice Blend

2 part cumin

2 part garlic powder

1 part ground coriander

.25 part ground allspice

.25 part chili flakes

Tuscan Heat Spice Blend

4 parts dried basil

2 parts dried rosemary

2 parts dried oregano

2 parts garlic powder

1 part cayenne pepper

1 part ground fennel

Fajita Spice Blend

4 parts paprika

1 part onion powder

1 part garlic powder

1 part chili powder

1 part cumin

1 parts oregano

[nerdwhoauthorinserts]

Herb-based random Selfship Ask game!

Works basically the same as any other Selfship ask game! Just send in the word correlating with a question and specify what fictional other/Self-insert/Self-ship you're asking it about! (Anywhere I say 'You', you can put yourself or your self-insert, lol.)

If you want to do this for yourself, just reblog! (Remember, practice reblog karma.)

Basil - If you and your F/O had an all-expenses paid trip to anywhere in the world/your F/Os source world, where would you go on a date/honeymoon?

Bay Leaf - What do you and your F/O do when you need to wind down after a long and stressful day?

Chamomile - What is something your F/O loves about you?

Cinnamon - *Flash doodle prompt!* Draw your selfship doing something involving fire! (Roasting marshmallows, dinner by candle light, sitting by the fireplace, etc.)

Chia Seeds - Is there anything you've learned/improved upon since being with your F/O? (Maybe you had anger issues and learned to deal with them after starting to selfship, for example?)

Chili flakes - Who out of you and your F/O(s) is more likely to be arrested defending the others' honor?

Cumin - Has your F/O ever put themselves in danger for you? How about vice versa?

Dandelion - Does your F/O believe in 'wishes coming true'? Maybe not wishing on a star, but do they believe in making wishes?

Dill - Has there ever been a moment where your F/O embarrassed you? How about vice versa?

Eucalyptus - *Flash doodle prompt!* Doodle or sketch your F/O in a casual outfit or in pajamas you think they'd wear!

Fennel - How's your F/Os venting skills? If you start venting to them, do they listen? Do they actively participate in the conversation?

Flax seeds - Do you and your F/O want kids? Why/Why not?

Ginger - On a scale of 'Rodger Rabbit and Jessica' and 'Batman and Catwoman' how much of a power couple (Or power throuple/etc) is your Selfship?

Jasmine - How did you and your F/O meet?

Lavender - How was your relationship with your F/O at first? Was it love at first sight? Did you hate each other at first?

Nutmeg - What do you do to comfort your F/O when they need it? What about vice versa?

Oregano - What is your F/O's love language? How often do they show their love this way?

Paprika - Who of you and your F/O(s) is the 'hypeman' of the other(s)?

Parsley - *Flash doodle prompt!* Draw you and your F/O as if you were the F/O, and they the selfshipper!

Peppermint - Can you two pick up each other's signals right away, or are you two just enigmas to each other most of the time? Maybe you even have a few secret code words that mean something for your partner?

Poppy seeds - *Flash doodle prompt!* Draw yourself and your F/O(s) asleep together! Aww... are you guys all tangled up together? Just in each others arms?

Rose - How passionate is your F/O? Are they the type to make big grand gestures of love, or do they show their love in smaller ways?

Rosemary - How well do you two know each other? Are you two confident that you would win a couples game show?

Sesame seeds - *Flash doodle prompt!* Draw you and your F/O taking care of a pet together! (Or, draw them with a hypothetical kid, perhaps?)

Spearmint - Do you two get up in the mornings at around the same time? Do you do your morning routines together? Why/Why not?

Sunflower seeds - What is your favorite moment involving your F/O(s) from their source?

Thyme - What fairy tale would suit you/your S/I's story with your F/O the best?

Turmeric - *Flash doodle prompt!* Draw a 'Draw the squad' or otherwise draw a meme of some sort with you/your S/I and your F/O(s)!

Vanilla - *Flash doodle prompt!* Draw you and your F/O doing something that looks suggestive, but is actually entirely innocent!

[adminbryantsaki]

Masterlist

This is just the list of spices I plan to write a story associating with the spice. The list includes: spices, herbs, and other dried fruits or flavors you may find in your parent or grandparent’s pantry. There will be some spices or herbs grouped into one category so I don’t end up writing more than the 31 stories I want to do for this month. I’d also like to thank my mom for helping me pull together this list of spices that she has shown me how to use in the wonderful meals that she makes.  These stories will be themed for My Hero Academia. All  the characters in these stories belong to Horikoshi Kohei. If this isn’t your cup of tea, blend of spices (haha in this case), or brew of coffee, move on. Reader discretion is advised.

Paprika- Sero Fluff.

Garlic- Fatgum Fluff

Onion- Tamaki overeating, weight gain, button popping

Star anise- Shouta- ABO

Basil- Hizashi- Naga, oviposition, ABO, aphrodisiacs, non-con.

Black pepper- Kurogiri- Monster fucking.

White pepper- Oboro-in the shower.

Caraway- Shouta- Springtime rut

Chili pepper- Hizashi- coming home from a long trip.

Chives- Fatgum- Road trip/ pulling off to the side/ semi-public.

Cilantro- Oboro/Kurogiri- Caretaker/nurse (Stockholm syndrome.)

Cumin- Shouta- Camping trip/ in a tent.

Turmeric- Gang Orca- Bodyguard- in the tour bus.

Dill (and dill weed)-  Oboro/Kurogiri- Camping trip.

Fennel seed- Fatgum- hand job.

Mustard (ground, powder, and seed)-Hizashi- Camping trip

Oregano- Shouta- summer rut.

Parsley- Gang Orca- On a cruise ship

Salt (kosher, black, plain salt, iodized, Himalayan/pink)- Oboro/Kurogiri- On the beach.

Rosemary-Shouta- Fall rut.

Thyme (lemon thyme too)- Hizashi- on a forest trail

Sage- Fatgum-aftercare.

Tarragon- Shouta- winter rut.

Truffle- Kurogiri- in the kitchen.

Cardamom- Oboro- on cloud nine.

Dried fruits (Apple, orange, pineapple, mango, banana, blueberry, strawberry, apricots, dates… any others that I’m missing are thrown in here too) -Hizashi-  Cock ring and cock warming.

Mint (and Peppermint/spearmint too) -Oboro/Kurogiri-  aftercare

Vanilla- Shouta- aftercare.

Citrus( lemon, lime, orange, grapefruit.) – Hizashi- aftercare

Dried dandelion and nettle- Gang Orca- aftercare.

Pumpkin pie spice (Cinnamon, nutmeg, ginger, cloves, and allspice.) – Eri- trick or treat.

@chaos-night @reciproburstbaby @suzuki-violin-school

[naturalchaotic]

magick ramen

I’m going to share one of my favorite kitchen witch practices . It’s ramen. special ramen.

Like any spell or magickal working, start with your intention. Is this going to be a bowl of abundance ramen? Does it need to be healing, anti-inflammatory, anti-viral? Mood-boosting? Grounding? And what if you want weed infused ramen??

Gather basic ingredients. noodles. A base broth/powder/sauce if you have it, you can use regular ramen sauce packets and add your other ingredients too, the herbs and spices, veggies and mushrooms.

Intentional herbal ingredients

Healing/immune boost:: ginger, turmeric, black pepper, garlic, cayenne/hot peppers/tabasco sauce, astragalus, thyme, any medicinal mushrooms (i love maitake), cumin

Abundance: basil, rosemary, ginger, lemon thyme, lemongrass, oregano, dill, avocado (avocado ramen when it’s perfected is tooo good)

Grounding: any root vegetable such as carrots, Nutritive herbs like Dandelion leaf or root/burdock root, spinach, oregano, basil, parsley, red clover, nettles, raspberry leaf, oatstraw, sesame oil

Mood management: reishi, ashwagandha, lemongrass, lemon balm, basil/holy basil, ginseng

Weed ramen: All you need is a thc infused oil or butter or a dab of concentrate, depending on the potency a little usually goes a long way.

You can also make a non thc herbal butter and oil infusions for the fatty element of the soup. If you’re an egg ramen person don’t forget the egg!

For the salt element you can make an herbal infused salt by simply mixing some salt with an herb or herbs of choice.

Obviously you can apply these intentional ingredients to any meal, ramen is just so easy and versatile and fun to make. If you make your own magic ramen (yes i use magick and magic interchangeably) let me know how the process goes!

[persephinae]

ok, so i was in the mood for lamb stew, however I did not have any lamb medallions, just ground lamb meat. so i googled recipes for lamb meatball stew and found this

however i made mine slightly different as i had to use what I had in my pantry

my recipe:

preheat oven to 325

in a large dutch oven, pour in idk about 2-3 tablespoons of olive oil (don't be stingy) on medium heat

then throw in about half an onion roughly chopped and sauté until softened (I use spanish onions)

while sautéing, season generously with salt, pepper, garlic powder, thyme, rosemary, cumin, oregano (it smells so goooooood)

once softened, add a small can of sliced carrots and one small can of mushrooms (add additional seasoning as needed) - i use canned carrots because i hate frozen carrots (they have just an ughhhh texture for me) and I didn't have any fresh carrots

sauté and marry it all together for a few minutes

I also added half can of diced italian seasoned tomatoes (garlic, oregano, basil) - because i had to use up my left overs, but you do you

sauté it a bit more and then add about 1/3 cup of good red wine

let that simmer for a bit to cook off the alcohol

then add about 6-8 cups of beef broth (enough broth to cook meatballs in)

re-season to taste (i added a bit more salt, garlic, & thyme, then added a sprig of fresh oregano from my plant)

add 2 bay leaves

then about 1/3 cup or so of frozen spinach

while that's cooking you make your lamb meatballs

defrosted 1 lb of ground lamb, put in bowl with about 1/4 cup of italian style bread crumbs, salt, pepper, garlic powder, thyme, cumin, shawarma seasoning, oregano

the recipe called for uncooked rice, but I used one of those single serving ready to go rice portions and added about half that container to the meat mixture

i threw the rest of the rice into the soup to cook

While mixing your meat: add 1 egg then mix all your ingredients together by hand and start forming meatballs to drop in your simmering hot soup

once done, put the lid on your dutch oven and throw that bad boy into the oven for about 25 minutes for the meatballs to cook

serve with fresh crusty bread

the soup smells and tastes amazing, absolutely best broth

the only thing i might change going forward is I might bake my meatballs a bit beforehand for a nice crust, then throw them in (i'm italian/sicilian american and grew up baking my meatballs)

this all makes a big pot of soup that could feed 4-6 people, or if it's just your little old self, you can freeze some portions for some other cold day

edit: for anyone who's interested and are able to afford it, I HIGHLY suggest getting some shawarma seasoning in your pantry for cooking lamb or chicken

[xxscrabiesxx]

It's a big controversy here whether or not beans go into chili and I'm here to say my bit: beans go in chili and literally anything else with red sauce. I put beans in my spaghetti and that's that.

As a general rule, you can throw some canned tomatoes, beans, and ground beef into a slowcooker, sprinkle some salt and pepper onto it, and call it good chili. Serve with some sour cream and shredded cheese and you may even win the chili cook off! The idea is you take whats in the pantry and throw it together. That's not really what I did.

My chili is inspired by both Mexican and Indian cuisine, which are surprisingly similar all things considered. I would have preferred to use habanero peppers, but I only had some crushed red peppers in my pantry. Enjoy!

Vegan/GF Texas Chili

Ingredients:

14oz impossible meat

3TBSP (canned) coconut milk

2 14.5oz canned "ranch style" beans

1 14.5oz canned black beans

3 14.5oz canned tomatoes

6oz canned tomato paste

2 bay leaves

1TBSP minced onion

Thin layer over the top of chili (~3tsps or so):

onion powder, lemon pepper, oregano, parsley, rosemary, salt, cumin, basil, chili powder, brown sugar bourbon seasoning, paprika, turmeric, crushed red pepper flakes

Impossible meat seasonings:

paprika, chili powder, cumin, oregano, basil, minced onion

Yield: 5 servings

Approx. time: ~30 minutes

In a sauce pan, season the impossible meat and cook until brown and crispy with minced onion.

In a big pot at low heat, simmer canned tomatoes, beans, and tomato paste. Add seasonings to taste.

Once the impossible meat is brown, add to big pot. Pour in coconut milk.

Serve with vegan sour cream, shredded cheese, and (gf) crackers.

[looseleafteeaves]

Soooooo… in the midst of creating this Star Wars culture(s) my little brother introduced me to this AI chat thing(called ChatGPT). To test it, I started conversing about the culture I’m creating, asking questions about conlangs, AND… my favorite part… theoretical recipes that the people would eat.

Well I just tried one… called “Kaida’s Spice Pockets”. It tastes AMAZING, and is easily adaptable to the ingredients you have!

Kaida’s Spice Pockets

A common food for the Festival of Color, this street food treat is a flavor packed, traveling meal! While the original recipe called for parsley and cilantro, I substituted in garlic, basil, sage, and rosemary. My only complaint is that it needs something with it- my family used spicy salsa.

Kaida’s Spice Pockets

Ingredients:

Dough:

2 cups of flour

1/2 tsp salt

1 tsp baking powder

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 tsp ground turmeric

1/2 tsp cayenne pepper

2 TBSP vegetable oil

1 TBSP sesame oil

3/4 cup warm water

Filling:

1 can of chickpeas/garbanzo beans (cooked)

1 TBSP minced garlic

1/4 tsp onion powder

1/4 cup of chopped fresh herbs.

(I recommend sage, rosemary, and basil; or cilantro and parsley)

Instructions:

1. Sift and combine the dry dough ingredients.

2. Mix together the oil and water.

3. Add the WET ingredients to the dry, and mix till combined.

4. Then, knead the dough on a floured surface for about 5 minutes, or until smooth and elastic. Then set aside.

5. Heat the chickpeas and then roughly mash with the garlic and onion powder.

6. Chop the herbs, roughly or finely, then add to the mashed mixture. Combine.

7. Divide the dough into 8 parts, and then flatten into a circle.

8. Add 1 1/2 TBSP of the filling, and fold dough. Repeat for all 8.

9. Heat on about medium-high heat about an inch of vegetable oil in a deep saucepan. Once a bit of flour begins to fry immediately, you can add 3-4 to the pan. Cook until bubbles have lessened, then flip. Repeat untill tapping the shell creates a solid thunking on both sides.

10. Serve with salsa for best results! Pat oil of with paper towels and have fun!

[spooniechef]

March Sneak Preview

I’ve made a point to actually plan out my meals for the month in more than an abstract way. Part of that is down to you guys, because it’s encouraged me to try recipes I’d been pondering but having executive dysfunction about, so thank you. I thought I’d give a quick overview of what recipes I’m going to be trying this month, and talk a bit about ways of cutting costs for recipes in general.

First, March content - these are the recipes I’m trying this month, or just plain keeping in the rotation because variety is a good thing.

Curry (specifically lamb dopiaza and aloo gobi, my absolute favourites)

Beef stew (I recently bought a slow cooker; more on that later)

Roast pork shoulder (not only how to initially roast it, but three or four ways to use the leftovers that’ll make one roast last the best part of a week)

Chicken broccoli pasta bake (with notes about how gluten-free and lactose-free substitutions will affect things)

Treats (specifically three-ingredient peanut butter cookies, home-made shelf-stable instant hot chocolate, and for those with a dehydrator, cinnamon caramel apple chips)

Given that a few people following this blog have come up with some great variations on the recipes I’ve already posted, I really look forward to seeing what you do with these!

A couple of those recipes above are kind of tricky when it comes to their base ingredients. Mostly the stew and the curry. The meat’s expensive, yes, but oddly, the spices are worse. Herbs and spices are one of those things that can really make or break a dish but also start getting expensive when you buy them all at once. I noticed this a lot with the curry, honestly; it’s a great one to have in the personal recipe book for a spoonie because it’s literally just “throw everything into a pot for a couple of hours”, but the number of spices it needs can be really intimidating, price-wise. So I thought about it and came up with a couple of ways that the sticker shock can be at least minimised when it comes ot herbs.

Grow your own. I know how that sounds, I really do. I will say this, though - it’s not as hard as some people seem to think. I live in a north-facing apartment that really does not get a lot of light and last year was an absolute bonanza of fresh herbs to use in cooking. Plus combine that with a dehydrator and you’ll be more likely to give away cooking herbs than to have to go buy them from the supermarket. Hell, my Scarborough Fair Collection (literally parsley, sage, rosemary, and thyme) has been surviving outdoors in a pretty horrific cold snap, as has some mint and my strawberry plants (though they’re obviously not bearing fruit right now). I was also growing marjoram, oregano, dill, cilantro, and basil, plus cayenne peppers, peas, and tomatoes - most of which I’ll have to replant this year. Even if all you’ve got is a windowsill, these plants are hardier than you’d think. Just requires doing the rounds with a watering can. If that’s a route you decide to take, get one of the little 1 litre watering cans; something small and easy to lift. If you’re short on space, priority for planting should be basil (lots of basil - pesto sauce is super easy to make), oregano, cilantro, dill, thyme, rosemary. ...You know what? I’ll just stick with “this gets its own post later”.

Buy in bulk ... a bit at a time. The good thing about dried herbs and spices is that they take a very long time to go 'bad’, and you don’t normally need a whole lot of each in a recipe, so you don’t run out quickly. Still, stuff like green cardamom pods tends towards the costly, and the cornucopia of spices you need for a good curry ... it adds up. So buy the spices a piece at a time - turmeric and cumin one big shopping day, garam masala and clove on another big shop, green cardamom pods on their on the next time, and so on. It takes some organisation, but it helps in two ways - spreads the cost, and gives you time to arrange some space for your sudden bounty of spices. Don’t buy in bulk the first time, just in case you don’t like the recipes you can use this stuff with, or if it’s too much spoon expenditure. But if you do find something you like, usually you’re using a teaspoon or less of these things, so you’ve got a lot of time to buy a bulk package of those items over the course of a lot of shopping trips, and just refill the original spice jar from that when it’s empty.

Honestly, that’s about it. There are ways to spread the cost and to do away with it entirely in some cases, but at the end of the day, stuff costs too much money and there’s not a whole lot we can do about it at this point. I’ll keep adding money-saving tips to these recipes, since I know it’s incredibly tricky to manage a budget when maybe you’re not up to working full time, or when more money than is reasonable needs to go on medication etc. I find it helps to remind myself that yeah, that pork roast was expensive but that’s five-six days’ worth of meals right there, so a lot less I need to buy; doesn’t make the pain of sticker shock go away, but it soothes the burn a little.

[fickdichistwarum]

Thus far I've worked out that generally speaking:

These go in at the start:

Alliums (onion, garlic, etc.)

Ginger

Turmeric

Chillis

Paprika

Cinnamon

Cloves

Cumin

Rosemary

Fennugreek seeds

Pepper

Kafir lime leaves

These go at the end:

Cardamom

Fennugreek leaves (kasoori metha)

Saffron

And these can go either at the beginning or the end depending on what you're after from them:

Mint

Parsley

Basil

But this is all first-thing-in-the-morning-not-had-coffee-yet so I'm definitely forgetting things.

"Which spices go with which foods" lists are of limited value to me because, like, I have functioning taste buds. What I really need is a "spices that need to be added at the start of the cooking time in order to properly develop versus spices that need to be added in the last five minutes because extended heating fucks up the flavour profile" list – that shit is not intuitive.

[purcho]

Stocking Your Pantry: Essential Supplies for Every UK Household

Having a well-stocked pantry is more than just a convenience; it’s a cornerstone of efficient and stress-free cooking. Whether you’re preparing a quick weekday meal or hosting a dinner party, having the right supplies at your fingertips can make all the difference. For households across the UK, here’s a guide to the essential Pantry supplies uk you should consider keeping on hand.

1. Grains and Pasta

A variety of grains and pasta can form the backbone of many meals. Keep staples like:

Rice: Basmati, jasmine, and arborio for different dishes.

Pasta: Spaghetti, penne, and fusilli for quick and versatile meals.

Quinoa and Couscous: These are great for salads and as side dishes.

2. Canned and Jarred Goods

Canned goods are lifesavers for quick and nutritious meals. Stock up on:

Beans: Chickpeas, kidney beans, and black beans for stews, salads, and soups.

Tomatoes: Chopped and whole for sauces and bases.

Fish: Tuna and sardines for sandwiches and salads.

Vegetables: Sweetcorn, peas, and mixed vegetables for quick additions to meals.

3. Baking Essentials

Even if you don’t bake often, having these basics can help you whip up a variety of baked goods and desserts:

Flour: All-purpose, self-raising, and wholemeal.

Sugar: Granulated, brown, and caster sugar.

Baking Powder and Soda: Essential for leavening.

Yeast: For homemade bread and doughs.

Cocoa Powder: For baking and hot chocolate.

4. Oils and Vinegars

A selection of oils and vinegars is essential for cooking and dressing salads:

Olive Oil: Both extra virgin for dressings and standard for cooking.

Vegetable Oil: For frying and general cooking.

Vinegars: Balsamic, apple cider, and white wine vinegar for a range of uses.

5. Herbs and Spices

A well-chosen array of herbs and spices can elevate any dish:

Dried Herbs: Basil, oregano, thyme, rosemary, and bay leaves.

Spices: Cumin, paprika, turmeric, coriander, and cinnamon.

Salt and Pepper: Basic, but essential.

6. Condiments and Sauces

Condiments add flavor and variety to meals:

Soy Sauce and Fish Sauce: For Asian-inspired dishes.

Ketchup and Mustard: Classic condiments for sandwiches and burgers.

Hot Sauce and Worcestershire Sauce: For adding a kick and depth of flavor.

Honey and Maple Syrup: For sweetening and cooking.

7. Dried Fruits and Nuts

These are great for snacking and adding to meals:

Nuts: Almonds, walnuts, and cashews.

Dried Fruits: Raisins, apricots, and cranberries.

8. Miscellaneous Essentials

A few other items can round out your pantry:

Broth or Stock Cubes: For soups, stews, and sauces.

Tea and Coffee: To keep you fueled throughout the day.

Cereal and Oats: For quick breakfasts and baking.

Conclusion

Stocking your Pantry supplies uk with these essentials ensures that you’re always prepared to create a wide range of meals without the need for frequent shopping trips. Whether you’re a seasoned cook or just starting out, having these supplies on hand will help you navigate your kitchen with confidence and creativity. Happy cooking!

[feralfrey]

i agree with all of this except for the “no nutrients” part! spices CAN provide nutrients and be very beneficial for your health, as they can contain vitamins, antioxidants, and minerals (like cumin! which is FULL of essential minerals). ginger and rosemary can help with digestion and nausea, turmeric and basil can help with inflammation, cinnamon can help lower your blood sugar and keep your heart healthy! and this is only naming just a few, but nutrition and health benefits aside! they also make a tasty meal for a growing boy :)

you can eat as many spices as you like there's no nutrients in there it's free. 15 ounces of smoked paprika yes a great meal for a growing boy

[rabbitcruiser]

National Curried Chicken Day

One of the yummiest days, National Curried Chicken Day or National Chicken Curry Day, is on January 12. This fantastic dish has been filling our bellies in the Western world since the 1800s and has been in existence long before then. We have India to thank for providing us with this delicious recipe, which has since spread all over the world, reaching the United Kingdom, America, and the Caribbean.

History of National Curried Chicken Day

Chicken curry is one of the most popular chicken dishes we know today. With its long, adventurous history, it remains one of the go-to poultry dishes to date. Curry is any dish with a sauce, seasoned with spices, and it dates back to the B.C. era.

Chicken curry remains one of the most prominent curry dishes, and the most sought after. Originating in India, this dish has since taken different aliases across the Western world: in the U.S. it is popularly known as the ‘country captain chicken,’ while in the U.K. it goes by the name ‘coronation chicken.’

History states that soldiers stationed in India during the British rule were craving for this delicacy and started including it on their menus. In the early 1800s, a British sea captain stationed in Bengal, India, shared the recipe for this dish with some friends at the major shipping port in Savannah, Georgia. The earliest statement of that record dates to 1825, and by 1858, the dish gained wide popularity across the U.K.

In 1940, a woman from Warm Springs, Georgia, served this dish under the name ‘country captain’ to Franklin D. Roosevelt and General George S. Patton, but the recipe gained its popularity in the U.S. only after the 1950s. Chefs Constance Spry and Rosemary Hume cooked the curried chicken recipe for the coronation ceremony of Queen Elizabeth II in 1953, and it was called ‘coronation chicken.’ Since then it has become a much-loved sandwich filling as well.

A typical curry from India consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, chili peppers, and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of India, chicken curry is often made with a pre-made spice mixture known as curry powder.

National Curried Chicken Day timeline

1600s

The Introduction of Curry

Curry is introduced to English cuisine, from Anglo-Indian cooking.

1825

Country Captain at Sea

A British sea captain stationed in Bengal, India, shares the recipe for this dish with some friends at the major shipping port, under the name 'country captain.'

1940

The President Gets a Taste

A woman from Warm Springs, Georgia, serves the 'country captain' to Franklin D. Roosevelt and General George S. Patton.

1953

Coronation Chicken

It is called 'coronation chicken' and is cooked by chefs for the coronation ceremony of Queen Elizabeth II.

National Curried Chicken Day FAQs

Is curry healthy to eat?

The spice blend, rich in anti-inflammatory compounds, could help boost heart health and improve blood sugar levels. 

Can one eat curry every day?

It’s OK and healthy to eat it every day, research says: the curcumin common in curry spices helps supply protein that builds the immune system. 

What gives curry its yellow color?

Turmeric spice creates the yellow color in any curry dish and has been known to reduce the possibility of Alzheimer’s disease.

How To Celebrate National Curried Chicken Day

Cook a chicken curry recipeWith different flavors and recipes to choose from, it’s only right to spend the day trying your hand at a few. Look up chicken curry recipes, and choose any one of your choice to cook today. It’s best served with Indian flatbread or rice.

Visit an Indian restaurantWho better to serve you chicken curry today than the originators? Make your way over to your local Indian restaurant, with friends and family, and enjoy a delicious meal of chicken curry.

Order some chicken curry take-outNot in the mood to go out? That’s OK because you can enjoy chicken curry from the comfort of your home. Look up a nice restaurant serving the recipe near you, and order yourself a meal. Don’t forget to get your friends and family in on it too.

5 Fun Facts About Curry

It comes from a Tamil word: The term 'curry' comes from the Tamil word for a spiced dish, 'Kari,' which was later anglicized.

There are a lot of houses for it in Britain: Great Britain is home to nearly 10,000 curry houses!

Chicken Naga is the spiciest one: The spiciest curry is the chicken naga, from Nagaland, India, with the Naga peppers being a hundred times hotter than Jalapeno peppers.

The powder is just a blend of spices: Curry powder is nothing but a blend of spices also called 'garam masala' in India.

If it’s too spicy, you can add coconut milk: To bring down the spicy level of your curry, you could add some coconut milk while it’s still cooking.

Why We Love National Curried Chicken Day

Chicken curry is delicious: Chicken curry is a healthy delicious meal that has been adding flavor to our lives for hundreds of years. It is loved by everyone, so why not celebrate it?

It has different recipes: Chicken curry is so popular that everyone has a special way of making it. With a variety of recipes and flavors, there's nothing to not love about this special dish.

It’s the perfect reason to add some flavor: Forget the bland food on this tasty day, and spice it up. The spicy chicken curry gives us the perfect opportunity to add some flavor to our menus.

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