#they love my garlic bread and fried chicken recipes

[asheastral]

The ladies like me for my limpid personality and irreverent sense of humour

[bonefall]

LAMB STEW & BUTTERNUT SOUP RECIPES. GIVE

THE LAMB STEW RECIPE IS MINE. MINE ALL MINE

BUt I will actually teach you the butternut soup one, people don't realize how cheap butternuts are and how easy this recipe is. I had to teach my partner's family how to properly prepare butternut and they thanked me for it because it's ALWAYS on sale and SUPER easy to make.

You need a metal baking tray, a crockpot, and a blender. The blender is optional, but it makes the perfect creamy consistency

Other ingredients you're gonna need; Garlic, shallots, pepper, turmeric, curry and chicken stock

(though I remembered the recipe wrong when I was over there and used beef stock, fam still loved it though, soooo pick whatever stock you like best tbh. This is a super forgiving recipe, I promise if you're a beginner cook this is a great place to start)

ALSO FAIR WARNING: Idk how to measure anything. I do not actually have a written recipe.

Step 1: Cut the Nut

Cut it longways, like a canoe, and scoop the seeds out. Coat the fleshy-side with cooking oil and sprinkle some pepper on it if you like-- nothing needs to be done to the skin-side. Place it FLESH-DOWN on the baking tray and pop it in the oven, 425 degrees Fahrenheit, 40 - 50 mins

When it's done it looks like this (half-eaten babybel snack optional. bbq sauce not used, it was just there for emotional support)

You can actually eat it just like this.

Like if you're not looking to make soup, this compote can actually be made into all sorts of things. You can stick a spoon right in that and eat it. I've made like... fried butternut latke-things out of it, I have some compote in my freezer just for experimenting with.

If you're smart, you wait for it to cool down before you scoop the flesh out with a spoon. Im not 💗

Step 2: trust your heart to tell you how many fucking onions are in there

My partner is the one who's able to measure things, I simply put my faith in the claws of Velociraptor Jesus tell me what the ratio of garlic to butternut is. I am not allowed near baked goods. I do not cook by the book. I put too many ashes in my middle school volcano project and smoked out an entire classroom once.

This came out great though, and for it I used 2 white onions (about a cup), 4 cloves garlic, and some chopped shallots. All minced as much as possible.

Once that was all in I (think you're gonna see a theme here) kinda just eyeballed how much stock and spice was gonna go in, just doing taste tests until it was yummy... I think it was 2 cups stock water and 3-ish tablespoons of turmeric and curry? Next time I make it'll actually measure how much I use.

I really do just kinda taste-test things until it's good.

I would apologize that I don't have the family recipe actually written down for exact amounts but I don't think I will ✨Bless this mess ✨✨✨✨Welcome to living inside of my head✨✨✨✨✨✨✨✨✨✨

Anyway through some magic later you get a mash that looks like this, I stirred it up real good.

Step 3: This is where the blender comes in

This is the most tedious part tbh, but it's worth it because you can't get it super creamy if you don't feed it through a blender.

At this point me and my partner grabbed the pot and poured it in because we had 4 hands between us and felt lazy, but if you're alone you should scoop it manually so you don't spill shit everywhere

And once you have that, portion out what you'd like, and add milk. When you first get the soup out of the blender, it's real thick. You add milk to get it to the consistency you want-- DO NOT ADD MILK TO THE WHOLE THING AT ONCE

IF YOU ADD MILK TO THE WHOLE THING AT ONCE, IT GOES BAD FASTER

This stuff can be frozen or fridged and it tastes just as good as it was when fresh, as long as you only add fresh milk when you're ready to eat it.

I usually eat it with a grilled cheese or some other kinda bread. And that's really it.

[tf2heritageposts]

There is: (i got too excited and it's a bit long sorry)

What kind of brazillian foods/drinks the mercs would like the most

Scout:

He would love any kinds of street foods, his favorite ones would be coxinha, a fried snack stuffed with chicken; Hot dogs in the São Paulo way, they usually have mashed potatoes, corn, peas and shoestring potatoes above (with ketchup and mustard, of course) and pastel, a fried dough (the texture is similar to a puff pastry) that can have many kinds of fillings, the most usual one is mozzarella cheese. He also would love eat this while drink sugarcane juice (it's a classical combo).

Soldier:

This one is funny, bc in my head all the other mercs had to lie to him that they were getting 100% american food so he could at least try some, and he keep eating it without knowing the thruth. His favorite ones would also be ones of the most iconical ones, by irony of the destiny, such as feijoada and pão de queijo. He would also love farofa (is made either with corn or cassava, braised with oil and can have diverses other igredients too) but since Soldier is build diferently, insted of eating it as a side dish he just cook a huge ass pan of farofa and eat all of it with a spoon.

Pyro:

He would love brigadeiro, because is sweet as him (awwn). He would love churrasco (brazilian barbecue), so much that he, engineer and sniper would be the ultimate churrasqueiros of the team (however only engineer and sniper are alowed to touch on the grill since the incident). From the many things that can be made in a churrasco, Pyro likes garlic bread the most (because it gets burned at outisde really quickly but still ok to eat). The last thing from his list would be cuscuz paulista, recipe that blend corn flour and many other igredients, and that people from other brazilian states keep saying its ugly but THATS UNTRUE YALL JUST DONT KNOW HOW TO MAKE IT - me, a sad paulistana.

Engineer:

As said before, he would love churrasco, and any kind of red meat should be his favorite (picanha, striploin…). He would also like the local beer options and condensed milk pudding (pudim). No special rasion on the last one (besides giving all the mercs at least 3 itens).

Demoman:

He would LOVE drinking cachaça (alchoolic drink made with sugarcane) and caipirinha as well (drink made with cachaça, lime, sugar and ice). For eat, his favorite food should be torresmo (pork skin with fat cut into small pieces and fried until crispy), that is also a good side dish in brazilian bar's.

Heavy:

His first favorite option would be estrogonofe, wich is actually a brazilian version of a russian recipe (stroganoff), with some alterations. He would also enjoy virado à paulista (plate composed of a beans and cassava flour mix, together with pork chop, tuscan sausage, fried egg, braised cabbage and a piece of breaded banana), it's a really big meal to a really big guy. Finally, he would go for "caipiroska" for drinking, with is a caipirinha variation but with vodka in the place of cachaça (wich i didn't know existed until i started writing this kkkkkk)

Medic:

Cuca de banana (a cake with bananas and a sugar & cinnamon on top) would be one of his favorite desserts (it also has a germanic origin i also didn't knew kkkkkk). He also would like specific foods from Bahia, such as Acarajé (dumpling made from black-eyed pea dough, onion and salt, and fried in palm oil, can be stuffed with shrimp or other options of filling) and cocada (candy made with coconut), but I can't specify why yet bc it envolves a headcanon/AU i'm still making and i want it to be a silly surprise, i'll edit here once it's done.

Sniper:

The last one of the ultimate churrasqueiros, his favorite item would be chiken's hearts. Aparently pumpkings are very used in australian culinary, so i like to imagine he would also like doce de abobora (dessert made with pumpking). Finally, i guess tapioca (cassava gum, can be fried like a pancake and stuffed to taste, among other uses) just suits him idk.

Spy:

He would love Carolina (looks like a éclair, but is smaller, rounder, and filled with dulce de leche) and sonho (fried dough, usualy filled with vanilla cream and with sprinkled sugar above. The name of this recipe translate to "dream" in a literal form btw kkkkk). Ending this list, Spy would enjoy queijo com goiabada (a slice of minas cheese thogeter with a slice of guava paste).

Thank you for reading until here, and sorry if i made you fell hungry hihihi

holy shit this is so good

also i want carolina that looks so good

i also want the sugarcane drinks, please god i’ll do anything

[citrinelavender]

Vegan Pesto

(sharing previous food blog posts, new ones are coming soon!) I am so happy to share this recipe with you! If you know me personally, then you know how much I love pesto. My love for pesto began many years ago during my youth days in Athens, Ga. I grew up having an amazing big sister who felt like it was her duty to introduce me and my younger sister to new cultures and experiences. We grew up in the southern regions of Georgia and North Carolina, so it's easy for the only thing to be on our palate is traditional soul foods like fried fish or a chicken biscuit.  Some of my favorite memories growing up was when my sister would take me to a new restaurant and she would tell me to try something new. I was never disappointed when I would try the cuisines from all around the world. It was one sunny summer afternoon when me, my sisters, and my cousin went out for pizza. We were sitting on the rooftop and looking at the menu to please our appetite. My sister suggested we put pesto on our pizza. I was a little skeptical at first because there is one thing I don't mess with and that is pizza. I really LOVE pizza. I trusted her suggested and we ordered the pizza with pesto. I took my first bite and the fresh and glamorous flavor of basil was there. I remember that day so clearly because to me pesto is life changing. Moving forward anytime I saw pesto as an option I would eat it with pasta, my omelette, and sometimes just simply with bread. Traditionally pesto is not vegan because it has parmesan cheese in it. Although I am vegan I am not missing out on anything that I enjoyed prior to my lifestyle change. Everything can be veganized.  This recipe I developed is from me trying all the vegan pestos that have been created and curating the perfect pesto. Basil is packed with many health benefits and it is good for your heart chakra. The rest of the ingredients included in this recipe are healthy too, leaving you with this divine health sauce. Do yourself a favor and make this pesto, its a fun and delicious addition to make your meals extra bright with flavor. 

Vegan Pesto  Ingredients 1 cup of kale (optional) 1 cup of basil  about 2 tbsp of nutritional yeast 1/4 cup of cashews a handful of pine nuts 2-3 cloves of garlic 1 juice of a lemon 1/2 cup of olive oil salt and pepper

Instructions  1.)add all the ingredients into a food processor. (can use a mortar and pestle or a good blender)  add more basil if you aren't adding in anything like kale or spinach. 2.)the olive oil amount is a give or take so add as much to make your pesto thinner or less to give it more of a rustic texture. 3.)also you can have fun with the spices, I sometimes add a fun spice blend to take the flavor to another level. 4.)once you blended your perfect batch of pesto enjoy it with pasta or add it to one of your favorite breakfast meals.

[indnwitch]

Vegan/Vegetarian shopping list:

Pre Made salad bags (it’s a lot cheaper to just buy bagged salad and add to it, then buying a bunch of ingredients that will go bad if not used)

Make a list of fruits and vegetables that you like and get them (some times if you get the funky shaped ones you get a few cents off, even if you don’t that stops the funky shaped produce from being tossed)

Nut butters (most almond and peanut butters are vegan, jelly and Jams aren’t because they’re made with gelatin)

Bread, check the ingredients because a lot of breads are accidentally vegan/vegetarian ( Vegetarian/Vegan (link) Sandwiches will be your best friend)

Pasta (like bread a lot of pasta is accidentally vegan, CHECK THE INGREDIENTS)

Rice and beans are some of the cheapest things to buy, buy them dry and you can have them for a while in your pantry

Google vegan ramen, (if you’re like me and love spicy ramen then you’ll be happy to know Samyang 2x spicy hot chicken flavor Ramen in the red pack is VEGAN they use artificial chicken flavor rather then animal products. Vegan Kimchi regular and spicy is a lot easier to find then you may think just look for ones without fish sauce and shrimp)

Tofu (tofu is very versatile and it’s great source of vegan/vegetarian protein made from soy, it takes flavor beautifully and it’s relatively cheap firm/extra firm is best)

Cheese (there are so many vegan cheese options, for grated parmigiana follow your heart has both grated and shredded, Violife has a block. Violife has the best shredded substitutes, and singles. Daiya is a little weird in my opinion however they’re cheddar dairy free Mac and cheese is amazing (you just gotta use different pasta then it comes with)

Meat substitutes ( We’ve come a long way with decent vegan meat substitutes, beyond meat makes a whole variety of plant based meat substitutes that are very tasty especially if you’re still craving that meaty texture. Impossible meat substitutes also has amazing plant based meat substitutes, Impossible also has vegan chicken nuggets that tastes like McDonald’s and even have dino shaped ones. Light life has everything from vegan sausage crumbles to Bacon, the vegan bacon and hot dogs are amazing)

Eggs (just egg and simply egg are planted based substitutes for eggs, they’re liquid like an egg beater but can be used in place of eggs from a scramble to a baking ingredient)

Dairy (Vegan milk/coffee creamer you got options coconut, almond, soy, oat, pea protein. Pick what you like best. Personally California farms Oat milk in original and California farms oat vanilla creamer are my favorites. I’ll throw cream cheese and Yogurt in here as well Kite Hill regular and Strawberry cream cheese are my favorite, Kite Hill blue berry, and Strawberry vegan yogurt are my favorite. MIYOKO’S vegan butter)

Snacks (Lenny and Larry’s plant based chocolate chip cookies, Spudsy sweet potato puffs they have a million different flavors I like the hot fries. Vegan rob’s dragon puffs these are the vegan equivalent to hot Cheeto puffs but without the red dye 40. Vegan rob’s also has cheese puffs)

Sauces (Anne’s goddess dressing is very tangy, Diaya blue cheese and Caesar dressings are amazing, can be thick though, they also have ranch but I got a vegan homemade ranch recipe. Hot sauce, Franks, Cholula, Tabasco, and Tapatío are vegan. Ketchup& mustard are vegan. Hellmans and follow your heart have vegan mayonnaise,Sir Kingston’s and Follow your heart also have chipotle Mayo. Follow your heart also has vegan sour cream)

Seasonings (seasons you should have in your cabinet click here, the dollar tree sells all these for a dollar and most grocery stores sell adobo)

[the-journey-was-the-point]

Last Day of the Farmer's Faire (for me)

And I dedicated it to spending the last of my tokens and goofing off!

CANNONBALLLLLLL

Everyone look my cow can swim she's so talented she's the bestest cow in the world 🥺🥰

Look she's cheering me on!! 🥺🥺🥺 I like to think her mooing while I threw rotten cabbages at the bounder was her way of telling me to stop antagonizing Hobbit law enforcement.

We sang for the mayor and also cheered him on. Chug! Chug! Chug! Chug!

YOSHI!????!

I love Shire quests. They're so chill and also I really just like food and cooking games. This event was so fun and relaxing. I'll probably stay a while and do my crafts. Then go to Celondim, then back to Forochel. Then uh. Main quest in Angmar XD

I'm thinking I should start doing my grocery list like a Hobbit. 🤔 Here I go!

Coffee: I much prefer bolder flavors! Chicken: Chicken breast is one of the most flexible ingredients you can have. You can put it in pasta, a sandwich, and use it for a variety of recipes! That's why I always keep a stock of chicken breast. Unfortunately we ran out. But then again, I'm getting a little tired of the taste and could go for a crunchy fried chicken leg! Tomatoes: Cherry tomatoes are perfect for pasta! You cook em with garlic, onions, olive oil, and it's heavenly. But who even has the time for that, I'll just buy bottled sauce some other time. Bread: Crusty bread is best with stew. It's been hot lately though, so just regular white bread, please. Herbs: I like to put basil in my pasta, so I usually buy a pack. It only makes sense though if I'm having pasta. Toothpaste: Nah I'm good!

And that's it for the Farmer's Faire!

He burped. Ha ha ha!

[beepbeepsan]

Sandwich Scouting:

As a new year’s resolution, I’m breaking out of my usual sandwich habits to try new flavors and seek new experiences. For August, I tried out a recipe suggested to me by the lovely @disregardandfelicity, generously shared on Tumblr by @enfouled!

Description: Pan-fried chicken on brioche with tomato and cilantro.

Rating: 9/10

Difficulty: 2/5

Guys, this sandwich goes crazy. I didn't know I could make chicken like this at home. The spiced lemon flavor really came through, and I was surprised to find I didn't miss the lack of cheese on this sandwich, it was creamy enough! I wasn't able to find fresh brioche, so the bun was a let down, but nothing else about this sandwich was. I'm so excited to eat it again tomorrow!

Steps:

Marinate chicken tenderloins overnight in the yogurt mixture found here or copied here: 1 cup whole milk Greek yogurt, 2 tbsp EVOO, 2 tsp paprika, ½ tsp cumin, ⅛ tsp cinnamon, 1 tsp crushed red pepper flakes, zest from one lemon, 2 tbsp lemon juice, 1¾ tsp salt, ½ tsp black pepper, 5 minced garlic cloves.

Pan fry the chicken over medium-high heat in olive oil, roughly 3-4 minutes per side. The trick is not to flip it right away, let it sit and crisp up!

Spread your brioche with hot honey mustard. I mixed together Dijon, mayo, honey, cayenne, and black pepper for this.

Construct sandwich with the chicken, sliced heirloom tomato, and a bunch of cilantro.

If I tried it again: I really gotta find better bread. The brioche buns I used were so wimpy, they fell apart beneath the sauce and weight of the sandwich, even toasted.

Misc. notes: If you look in the background of the photo, you can see the teaspoon I lost in the honey jar.

[prettyciggy]

sharing some of grandma's recipes 🩷 she's OUR grandma now. she tends to give simple recipes for easy bases - add whatever you'd like to them!

recipes:

- chicken noodle soup

- chicken salsa soup

- sweet potato curry

- gumbo

- how to make rice

- homemade bread. peasant, flat, and fried

CHICKEN NOODLE SOUP

- buy roasted chicken. place in pot with water filled about halfway up chicken. leave to boil for 40min-hour [good for walking away and doing things. boiling it makes it super easy to get the bones out. you can also just pick the meat you want off if you're in a hurry)

- pick out bones / add boneless meat to pot with water or broth from store (as much broth as you want)

- 1tb bouillon, bay leaf [i double this for stronger flavor]

- any seasonings you want. my personal favs are creole or yellow curry. parsley is delicious as well and discourages bad breath >:]

- veggies: sliced carrots, celery, chopped onions

- bring to a boil for cooking then turn down heat, leave for 10 min

- noodles! any that you want. grandma's favorite are egg noodles. cook until noodles are desired texture

great granny made this for my gma served on top of mashed potatoes

makes multiple servings! good for easy leftovers

CHICKEN SALSA SOUP

- saute / fry chopped onion in butter. add 1 pint water and 1.5 cup salsa

- 1 tsp cumin, 1 tsp chili powder, 1-2 tb bouillon, as much garlic as you want (i personally double this)

- when it starts boiling add 1-2 cups of corn (canned or frozen)

- add bite sized chicken. i always buy my chicken precooked bc i have anxiety about it LOL. cook for 5 minutes longer

serve with sour cream, chips, and cheese

SWEET POTATO CURRY

- fry 1 chopped onion and 1 chopped sweet potato together with butter

- add a little water (don't fully cover food) and cover to steam about 10 minutes

- buy bottle of red or green curry sauce. 3 tbs. or about half the bottle. curry paste or powder also works! use same amount and adjust as desired

- add 1 cup of water with 2 tsp bouillon

- i personally add some cooked shredded chicken and a bit of creole seasoning and parsley. not called for in recipe

- add coconut milk once potatos are fully cooked and soft

- low heat until desired temperature

served with rice and flat bread

COOPER FAMILY GUMBO

cook in a big pot

- 1 bag frozen okra. chopped or chop yourself. fry with small amount of oil until it stops being stringy. takes about 10 min depending on amount. add to pot after

- add chopped: onion, green pepper, celery (1 onion, 1 big pepper, 2 celery for base recipe. i do some spicy peppers as well. add more as desired)

- 1 24-32oz can of diced tomatoes

- 2tbs bouillion (i use veggie bouillion, meat kinds are good too) (grandma uses this for an easy roux replacement) (roux recipe: butter and flour in low to medium heated pan. mix until golden brown. add creole seasoning)

- about 1 qts of water (i personally love broth so i just fill until im satisfied) (i will also use 3 32oz containers of broth instead of water for flavor)

- season with parsley, 2 bay leaves, plenty of tonys creole seasoning (i also add curry powder, onion powder, garlic powder, and lemon black pepper) (creole is main soup seasoning for gumbo) (the brand is just Cooper Family preference)

- once veggies are soft add bite sized cooked chicken, sausage, shrimp (i don't usually include shrimp bc of texture. i use a cooked chicken from the store and just tear it up so it's stringy. creole or beef sausage is my favorite) (i recently found some dried shrimp at my store and added that, good replacement for texture issues)

serve over rice with bread. best breads are garlic french bread or flat bread. normal bread slices also work just fine

creole is a little spicy, so taste test for desired amount as you're adding

FOR RICE IF YOU DONT HAVE RICE COOKER:

- add 1 cup rice or more

- WASH! rinse rice in water, mix with hands, and drain multiple times until water is no longer milky colored (doesn't have to be 100% clear)

- fill water until it's a little above the rice. measure with finger, i usually do a little under the first knuckle

- cover pot and leave to cook on medium heat. if it starts to boil, immediately turn down heat to low.

- once all water is evaporated, add butter and salt! serve with whatever you'd like

for YELLOW rice add 1-2 tb butter and 1 tsp turmeric, throw in some fried onions if you're feeling fancy!

grandma liked adding 1-2 tb of ketchup and fried onions to plain cooked rice. said it gave it a great reddish color LMAO

HOMEMADE BREADS

PEASANT BREAD BASE RECIPE

- 2 cups of warm water

      - for rosemary bread add crushed rosemary at this part

      - add any seasonings you want or leave plain! either way is delicious

- 1 tbs yeast, 2 tbs sugar, 2 tbs salt

let rest until yeast is activated (looks sticky/foamy/expanded)

- add up to 4 cups of flour. mix each cup in as you pour, the dough will be sticky and can be mixed with a fork

- cover with cloth and leave it to rise. will double in size. i usually walked away to leave it for an hour, im not sure if it actually takes that long tho lmao

- preheat oven to 375

- get your baking bread bowl or pan and butter VERY well to prevent the dough from sticking. i tend to cover the dough and pan in butter. if you don't have an oven bread pan or whatever it's called (my gma called it a cereal bowl i DONT think that's correct hahahah), then a flat pan will work just fine! bowl is just for shape. gma divides bread into 2 loafs, i divide into rolls or flatten it for flatbread!

- cover again in rag and let dough rise a 2nd time before placing in oven

loaves take about 20 minutes, but just bake until bread is a golden brown :] grandma likes adding sesame seeds before putting bread in oven

recipe works for pretty much anything! pizza dough, loafs, rolls, flatbread

FLATBREAD

- follow peasant bread recipe up until the 1st rise of the dough

- butter or spray cookie sheet with oil, spread dough thin

- brush top with melted butter, sesame seeds, parsley, and parmesan cheese

- bake at 325 until golden brown

i personally add some sliced chery tomatoes, rosemary, cheese, and creole seasoning to top bread before placing in the oven. then more cheese directly after pulling it out.

FRY BREAD

- after 1st rise, divide and hand flatten dough into thin circles

- paint with melted butter and let rest for 5-10 minutes

- fill a pan about 1/3rd with oil, high or medium heat while dough is resting in butter

- cook in oil until crispy golden brown

delicious with curry or gumbo!

[feralwifey]

i used to live with my leftist vegan parents and have recently been married and moved out! im so exicted to cook and be a wife but the problem is i have never cooked meat and dont know where to start (and i still struggle with being sad/grossed out when i handle meat) i would really love some encouragement, prayers, and maybe recipes! i want to be good to my husband and future children..

Hi! Congratulations and I hope you and your husband will have many happy and blessed years and lots of babies!

I used to be vegan and vegetarian so I get it lol

The thing is I don’t really ever look at recipes for meat. I don’t know how well you can cook, but depending on what kind of vegan household you come from you either cooked everything from scratch or ate very badly, I’m going to assume you’re the from scratch kind of family so I hope you can figure out the amount of seasoning you like.

So steak is intimidating for a lot of people, but it’s very easy. You warm up your pan, use a very heaped tablespoon of butter and let it melt. In the meantime you season your steak ( or even better you season it a few hours before and keep it in the fridge) we like to use salt, pepper and a little garlic powder. If you want to you can add a bunch of fresh rosemary or even fresh peeled garlic to the pan with the steak for some extra flavor. Most people like their steak medium. That takes around 4 minutes on each side. I like mine 5-6 minutes that way there’s only very little pink left. Most people don’t like that though. When you flip over the steak you then use a spoon to get some of that butter from the pan on top of the steak and finish frying it.

Most people like to have steak with any kind of potato, or fried eggs, brussel sprouts or a salad on the side.

Pork chops with or without bone work basically the same way. You just fry it longer until it’s nice and crispy on each side.

Each meat has a certain temperate that it needs to reach to be done, you check with a thermometer. You can google that for each meat you cook and that way know for sure without having to cut into it. I personally don’t use a thermometer and after I think it could be done just cut into it to make sure.

Chicken. Ideally you get chicken that still had the bone it just has more flavor, I’m not really a fan of chicken breast because it tends to be kinda bland and more dry than the rest of the chicken. You can obviously make a whole chicken. This is how I do it.

I make compound butter. Using a stick of butter, adding whichever herbs I have at home. Fres rosemary, sage, anything really. If I’m lazy I just use dried oregano and basil too. It really doesn’t matter it’s just a preference. Cut them, mince some garlic, add some salt and then just mix it together. Then I prep some onion, just peeling it and cutting it into big chunks, save some of the herbs if they were fresh, peel some more garlic and cut some lemon into whatever sized pieces. You dry the chicken with some paper towel, take the butter into your hands and rub it all over the chicken and also lift the skin and stick some underneath. Sometimes the chicken is too wet and the butter will slip off the skin. Then you know you need to make sure it’s more dry. However it I’m lazy I just do the best that I can because it’s still going to taste good even if it’s not covered perfectly. I also after I smeared the butter on the chicken add just a little bit extra salt and pepper, we like it salty. Then stuff the chicken with the prepped garlic, onion, herbs and lemon and put it into a preheated oven at 400f. After 15-20 minutes I lower the temperate to 350 and from there on it should take another hour and maybe 15 minutes if you have a 4lbs chicken. If it’s smaller it will take less time and the other way around. On the side we like to have some garlic bread and any roasted vegetables.

You can do any chicken like that. Chicken thighs are our favorite and I season them with a dry rub of paprika, a small amount of turmeric, pepper, salt, garlic powder, oregano and basil. In the oven they take around 45min at 400f they become very crispy and juicy. Make sure to get them with skin and bone though.

Meatloaf is also very easy. I use 2lbs of ground meat, grass fed though because it tastes better and is better for you. Season with plenty of salt, some pepper, a small amount of paprika and garlic powder. Then I cut around half an onion or a whole onion depending on size into small cubes, sometimes I also use carrots and cut them into little cubes as well. Then I mix everything together using my hands and shape it into a big log loaf thing. We like to add a little ketchup on top sometimes and make mashed potatoes on the side. It takes around an hour or a little less to cook at 350f.

Also something else we love to eat that’s very easy is salad with canned tuna when it has to be really quick. Any kind of salad, any kind of vegetables work. I like cherry tomatoes, chickpeas, olives and romaine lettuce. Tuna in water, open the can and let the water run out, put it on top of your mixed salad and as a dressing I like tahini mixed with lemon, salt and pepper and garlic powder.

You can easily also make tuna salad sandwiches by mixing the drained tuna with enough mayo but not too much so it’s basically only mayo and kinda liquid. You want it still to be pretty solid. Add your seasonings, you can also add sliced onion, pickles, mix it together. Put it between some bread and other lettuce, tomatoes or cucumber doesn’t really matter whatever you prefer. Very easy, quick and delicious.

I prefer to make things in the oven when it comes to dinner. Less active cooking time (I have a toddler), and less dishes. If you want more elaborate meals like ribs, stews or whatever feel free to send another ask this is pretty long already and I don’t want you to feel overwhelmed but still wanted to give you some examples. I hope this helps! I’ll pray for you and your husband and your cooking journey 🙏🏻

[margridarnauds]

I was tagged by @lesbianelinordashwood (Thank you!)

5 foods: 4 you love, 1 you hate

I am a NOTORIOUSLY picky eater (combination of autism + picky eater gene), which makes me a pain in any food environment I’m not used to (though I’ve been working on broadening my palate and, I want this emphasize, will always be polite when I’m staying at someone’s place. Guest hospitality trumps the picky eating gene every time.)

4 I love:

    1. Rice, my beloved. Especially in teriyaki chicken recipes. Cheap, easy to make, filling. Who’s doing it like Her? 

    2. Pork belly -- I developed a taste for it when I was in Ireland. There’s a restaurant chain there called “The Spitjack” that serves pork belly, and it’s in most of the major cities which makes it an ideal stop for me at the end of a long conference (I’ll probably actually find an excuse to go when I’m in Ireland this week, actually). I’ll also eat pork belly in ramen; there’s a nice ramen place where I live that sells a relatively cheap pork belly dish for $8 with rice and quail egg that I love. (Paired, because I’m a Classy, Refined Bitch, with strawberry Ramune soda.) Something of a luxury food, given...well. Grad student. But so, so worth it. 

   3. Hot Dog Lattice -- My beloved. Speaking of foods I’m very likely to get while I’m in Ireland this week, no trip to Ireland’s complete without Her. (I actually found out the reason why most of my Irish friends look at me like I grew two heads when I bring up hot dog lattices -- they are actually Dutch. Hence why you can get ahold of them mostly at places like the Dutch brand Spar, even though you can sometimes find them in, say, Dunne’s, but not Tesco. God bless the Dutch for that one, honestly) 

   4. Ziti with meat balls -- When I was a child, my mother worked in a town about 45 minutes away. We were financially secure, we were happy, and sometimes, she would bring back ziti for me from an Italian place that was about an hour away. For me, ziti always tastes a little bit like love, as I still associate it with my mom coming home and those early days when it didn’t feel like we had any problems. My ziti uses a different sauce than the one they used at that restaurant, I don’t think I could replicate it if I tried, but baked ziti became one of my favorite dishes to make when I was in Ireland, since the noodles were cheap and it was easy to stick the pot in the oven, put on the cheese, and stick it back in again.  (Yes, I’m aware that most of these are things I had in Ireland, but consider: They have happy memories attached to them.) 

1 I hate:

    1. Pickles -- I have hated them ever since I was a child. Hated, hated, hated. “Just remove the pickle from the cheeseburger!” “But you don’t UNDERSTAND, I can *still taste it.*” 

Honorable mention to:

Easy mac, pulled pork (especially with Sweet Baby Ray’s sauce), lemon sugar crepes, garlic bread, chicken rice casserole, Cadbury creme egg ice cream (’tis the season), Sesame chicken, toast with a light scraping of grape jelly or orange marmalade, the fried chicken from the restaurant near where I grew up, Wendy’s chicken nuggets with fries and fruit punch, bacon (also, for once, I’m specifying American bacon here), mashed potatoes that still have a little bit of the chunks in them with butter, pork chops, garlic naan bread (sometimes with meat inside), mango mousse cake, potato pancakes, fried oysters, European chocolate (Cadbury is one of my all-time favorites, especially the popping Cadbury bars, but I’m not THAT precious about it...so long as it tastes like chocolate), s’mores, Cornish game hen, Kerry Gold butter, challah bread from the bakery near my old apartment

Tagging: @fallenidol-453 @mossadspydolphin @nastasyafilippovnas @claradwor @violetcancerian

[kavehsfoodlog]

hello!

i'm 29 and (sorta) newly-diagnosed with gerd. i come from a hispanic family so it's felt devastating to lose over half the cabinet of spices and treasured family recipes, BUT i want to re-shape how i'm viewing this to be a positive, holistic sort of approach. so that's what this blog is for.

why i chose kaveh: i love him. hes the ultimate bbg/comfort character for me. he helps me cope with this new journey i'm on.

recently made the decision to stop weighing/measuring food for my sanity so even if i write something like oz/c/etc it's a guesstimate

Safe Foods List

• lettuce (beloved)

• cucumber

• apple

• oatmeal (not flavored - only tolerable instant is bob's)

• unseasoned chicken

• unseasoned turkey

• gf rudi bread

• eggs (usually)

• carrots

• korean chives/chinese chives (moderate amts)

• red bean mochi

• squash

•zucchini

• corn

• green beans

• spinach

• celery

•bean sprouts (small amounts)

•bamboo shoots

•broccoli and cauliflower (moderate amounts)

• veggie sushi (if no onions)

• all varieties of sweet potatoes

•regular potatoes (in moderate amts) - NOT fried

•rice (small amounts for white/white glutinous, moderate amounts for basmati)

•berries (moderate amounts)

•dates (1-2)

•non-citrus fruits (peaches, melons, pears, etc.)

•granola (small amts)

•mustard (moderate amounts)

•sugar (small amounts - more tolerable if in baked goods)

•gummy bears (moderate amounts)

•corn (incl. unseasoned/only buttered popcorn - as much as i want, as long as i don't eat it to fullness/overfullness bc that triggers reflux)

Trigger Foods List

• most dairy (greek yogurt and cream are tolerable in moderate amts, hard cheese is tolerable in small amts)

• sausages (especially spicier ones)

•tomatoes (ANY amt)

• garlic (any amt 😭)

• pickles (can tolerate exactly 3 small circular slices; small dill pickles can be tolerated 1-2 at a time)

• onions

•kimchi (white kimchi may be tolerable, haven't tried it)

• sugary pan dulce

• fried/breaded red meats

• peppers (chipitín, etc.)

• bell peppers (sobbing)

• sodas (zero/diet > mexican-bottled coke (yes, specifically coca-cola) > plastic canned/bottled soda

• honey (in moderate amts)

• citrus fruits (ie lemon, lime, orange)

• cabbage (why)

• banana (am allergic anyway)

• gluten (intolerance)

• many spices (black/white pepper, chili, dill, garlic, onion, ginger, cinnamon, etc.)

• some amts of oils (turmeric reduces the effects to a small degree)

•soy (crying - intolerant)

•worcestirshire (spelling??) sauce (small amts)

[pickeatdraw]

Saffron Milk Cap Recipe Suggestion

Garlicky Milk Caps with Onion Rice and Asparagus

If you’re lucky, you’ll get a decent haul of specimens of the same mushroom on a good year. The problem is deciding what to do with them all!

This is not so much a recipe as a suggestion. One of the problems I find with wild food recipes, aside from trawling through hundreds of variations of the same meal, is that quite often the ‘recipe’ is more of a manner of cooking. I love all my foraging guides, but there’s only so many time I can “fry in butter with bacon and salt” before I die of boredom…

I want to know what spices people are using, and what they’re serving on the side! I want to know who thinks it’s a breakfast food and who thinks it’s a decorative garnish.

So, here’s a recipe suggestion for saffron milk caps. They’re fried Spanish style (as suggested by Roger Philips), but as a pile of mushrooms isn’t a whole meal to me, they go with some tasty and complimentary sides.

I’ve actually used false saffron milk caps in this recipe. Though the use of the word ‘false’ in front of a delicious edible mushroom usually triggers panic in a forager, this one is thankfully not a poisonous imposter trying to pull off a very mean trick. In fact, it’s a very similar mushroom- apparently so similar that until recently, both were thought to be one species. The differentiating characteristic is that saffron milk caps (Lactarius Deliciosus) are found under pine, while false saffron milk caps (Lactarius Deterrimus) are found under spruce. The differentiating characteristics of pine and spruce are for another post!

Most foragers seem to recount true saffron milk caps as delicious and their false counterparts as only slightly less so. I’ve not been lucky enough to fine the pine species yet, so I can’t confirm that, but I will say the specimens I used in the recipe below were lacking in flavour but had a very pleasant texture. Luckily, some well seasoned side dishes make this a well rounded meal. Two warnings before the recipe begins; first, never eat a mushroom if you’re not 100% sure what it is; second, if you’re not a fan of garlic, this isn’t for you.

Garlicky Milk Caps with Onion Rice and Asparagus Recipe

Serves 2

Ingredients

5-6 large saffron milk caps, chopped, or more smaller specimens, intact

1 bunch asparagus

1 small onion

1 cup long grain rice

1 bulb garlic

1/2 tsp coriander seeds

1 tsp sweet paprika

Handful chopped fresh parsley, or 1 tbsp dried

1 cup chicken or vegetable stock

Butter, for cooking

Salt to taste

Method:

Dice the onion and add to a saucepan over a medium heat, with a knob of butter, and fry until beginning to brown. Then add 3 cloves diced garlic, paprika, coriander seeds, and a pinch of salt. Throw the rice in the pot and stir through, toasting slightly.

Pour the stock into the rice and cover with a lid. Turn the heat to low and allow to simmer for 15 minutes, then turn off the heat. Don't open the lid at any point until you're ready to serve.

While the rice is cooking, place your milk caps into a pan and set to a medium heat with no fat. Allow them to sweat out any liquid, sprinkling over a pinch of salt to aid the process. Continue to dry fry the mushrooms and allow them to brown slightly, turning the heat a little higher if you need to.

Meanwhile, prepare your asparagus however you prefer. I used a griddle pan to fry the stalks in salted butter over a medium-high heat, turning after a few minutes or once griddle marks appear. For thick stalks, add a spoonful of water to the pan, cover with a loose lid and allow to steam for a minute or until tender.

Once all your components are ready, dice another 3 cloves of garlic and add them to the milkcaps with the parsley. Stir a few times, then serve hot with the rice, asparagus, and a slice of crusty bread.

[pigswithwings]

Hi bestie I’ve missed you today so do you have any favorite thing to cook or bake, like the experience of actually making it being fun

I think my top faves would be like chicken katsu, cookies, and pancakes because like

- chicken katsu is a Japanese dish consisting of chicken that is breaded and fried ! however my family makes a variant of this dish by breading the chicken in things we specifically like such as garlic salt and breadcrumbs. so in addition to tasting good, i also enjoy cracking the eggs that go into the batter (used for the breading/frying bit) and also whipping them (although by this step you may have to give your hand a break) and it's like a nice family meal and stuff :]

- cookies because they are just !! A classic i love sharing them with people I love the way they smell in the oven I love making sure that the cookie dough is evenly spaced out on trays I love putting in extra chocolate chips and modifying recipes to what tastes best (and I have had friends tell me they are good ! So I guess that verification means they are extra good) and while i still use box mix a good portion of the time, the freedom you have to reduce things like butter for a less oily taste and to add candy or make the cookie sizes bigger only makes the experience better

- and then pancakes because they are a childhood meal and my partner loves them and i love them and i received a good recipe for them from a friend's friend. And basically pancakes have been in my life for a while so at this point I've gotten somewhat decent at making them (I'm better at making waffles though) :] also syrup, syrup absolutely fucks i enjoy it so much

[catfishkitchen]

I've been cooking a lot over the last few months, and really enjoying both the process and the results, so I want to start keeping a record of it. I'll try to post recipes and photos of the results, but I don't want to stress over it too much, so it'll be pretty casual.

Here are some of the things I've done recently:

Pretzels - Came out more bready and less chewy than I'd hoped. Fine as bread, maybe next time I'll use only bread flour and no regular.

Pesto - All kinds, including traditional basil (garden fresh) and pine nuts, as well as carrot greens and kale, sometimes with almonds or cashews, but my absolute favorite was parsley and walnuts.

Chicken Fricassee - At the request of my parents. We loved it so much the first time that I made it again immediately afterwards; mom still loved it, I enjoyed it but didn't need more and after a few bites dad decided he'd need to not eat it for a while. It's very rich.

Okonomiyaki - with regular flour and instant yakisoba; had the okonomiyaki sauce but only regular mayo. Absolutely delicious.

Cinnamon apples - leftover red apples, melted butter, cinnamon and sugar in pan. Kinda boring, would've been a good way to save the apples if it'd been more interesting. Would've benefited from being a pastry or something.

Roasted tomato sauce - Just tomatoes, garlic, salt and pepper; I peel the tomatoes after roasting, and puree the skins separately. I like it just like this but can be combined with Italian seasoning. Caramelized onions optional.

Fried rice - whatever ingredients available, but usually lots of caramelized onions

Spinach/Pesto puffs - Store bought puff pastry, garden fresh greens, ricotta cheese. Very delicious.

"Lumpy Catsup" - sweet tomato dish with celery and a lot of sugar. I only enjoy it in moderation, but a good use of garden tomatoes.

Pickles - Dill with a ton of spices (I'll try to recreate the recipe later), turned out really good, as well as a sweet version with minimal extra flavors. Both good, wish I'd done more, but there're still some cucumbers left. I also want to pickle other vegetables.

Mustard and walnut glazed salmon - Dijon mustard was too sour, would try grainy mustard next time. Brown sugar added to taste. Walnut flavor was good. Broiled for the last five minutes, top was almost blackened but not quite burned.

Cincinnati Chili over spaghetti - family recipe, may add later

Meatloaf - Also family recipe, personal favorite.

Caponata - Used homegrown eggplant. Honestly, the dish was good, but I'd want to use the eggplant in something else that features its flavor more.

Pie crust - seemed too wet and the butter seemed to chunky, but it baked well. Used on peach pie. Not baked at high enough temperature for long enough, but didn't fall apart.

[ben-wisehart]

sorry for randomly sending this on tumblr (and also a few days after you asked for some reason?) but twitter is NOT suited for my rambly ass lol (and also i sometimes think tahini osn't everyone's fave even though a lot of people. do love it haha)

but please sometime try this as an addition w/ your breakfast: half honey half undiluted tahini, dip into it with some soft fresh bread like a brioche or smth. it's so nice. it's like our pb&j lol

everything else uses the standard recipe you might know: tahini, salt, a good amount of lemon juice, cold water (in other places like egypt they may add garlic or yogurt if they like the taste) - dilute it however much you like (<- like this you have to keep in the fridge) (and pretty much most tahini dishes are meant as dips with bread)

then you can have it on it's own as a side dish, as a sandwich sauce (esp with falafel/shawarma of course) or as a salad dressing

i second pip's kofta recipe, you can do it like the pic or we just lay it in a layer on the tray and have the potatoes cut in disks (tomatoes optional)

for people who like eggplants, you can either drizzle it on cooked (whole/cut) eggplant, or incorporate it into a dip like baba ghanoush

one of my fave dishes is msabbaha (or "deconstructed hummus") ("msabbaha" means "swimming in the sauce" lmao) - where you have a bed of hummus and add its ingredients (cooked chickpeas, tahini, olive oil) on top, and you can garnish with paprika and/or pine nuts and/or any hot sauce

tahini is a popular side dish (dip) with whole fish and with barbecque, with the latter you can eat it on it's own or (like i do) dip some flatbread into it, then use that to pinch a meat chunk off a skewer without getting your hands dirty! 😂

with the (white) fish, if you have leftovers of both the next day, you can shred the fish carefully into the tahini and have a new take on the dish slightly to the left haha

in the "acquired taste but my personal faves" category:

roasted/fried cauliflower florets just dunked in tahini, a lot of it

tahini and pomegranate molasses (or either/or) as a sauce drizzled on tongue or chicken liver if you like them

i havent tried making the sweet cinnamon bun equivalent thing but it looks nice! and there's also the whole world of "tahini as a sesame paste sub in asian cooking" that i haven't tried either!

i was about to say that buying halawa/halva is easier and better than making it, but i do have a caveat that im talking about a single palestinian brand ahahaha bc settlers tried to make it but none of the other brands are as good (oilier and less airy lol) so maybe do take a shot at it if you or palestinian immegrants near you cant get al-hilal 😄😄

so basically you can do anything you like with it, okay thanks for coming to my ted talk byeeee *runs away*

Omg thank you so much for this!!! Posting so my followers can also use these ideas

(Context is my mum bought a huge jar of tahini that neither of us really knew a lot of recipes for so I asked for some suggestions on twitter)

[delectabledishesspot]

Best home food recipes

In search of a comforting meal that's simple to prepare at home? These time-honored recipes are the epitome of comfort food at home. Chicken pot pie and tomato basil soup are my favorite comfort foods. The article provides a collection of recipes that are great options for cooking at home. Let’s explore them…

Lasagna with Sausage and Spinach

Like many Italian dishes, Lasagna lends itself to numerous permutations, like this lasagna recipe that includes fresh spinach and sweet Italian sausage.

Mac and Cheese

Although macaroni and cheese are crowd-pleasers, nobody enjoys it when the sauce dries before serving time. The search for the "creamiest, cheesiest" mac and cheese ends here, with this tried-and-true recipe. But how? Heavy cream, chicken broth, sharp cheddar, Colby jack, and a generous amount of each.

Chicken Pot Pie

This traditional dish has a rich filling made of chicken, potatoes, peas, carrots, and onions. Using rotisserie chicken and adding the shredded meat straight to the gravy is a time-saving trick. Use puff pastry sheets or a premade pie crust instead of making your own from scratch.

Chicken with Spinach Stuffing Baked

This classic chicken dish won the 2006 Pillsbury Bake-Off Contest and is still a family favorite. The combination of maple-flavored syrup, peach preserves, and Worcestershire sauce is the unconventional ingredient that truly elevates this home-cooked meal—the Thanksgiving-inspired spinach stuffing pairs perfectly with the main dish.

Air-Fried Chicken Wings

Even though chicken wings are typically enjoyed at a sporting event, you can prepare them whenever you like in the comfort of your home. You can avoid using a tonne of oil when frying chicken wings in a modern air fryer. Chicken wings, salt, pepper, garlic powder, olive oil, and your preferred wing sauce are all you need to make this simple but delicious dish.

Homemade Sweet Milk Waffles

Homemade waffles can taste just as good as those from a diner. To make light, airy waffles, fold in beaten egg whites and drizzle in melted butter. Make homemade sweet milk waffles with maple syrup and whipped cream to impress your brunch guests.

Potatoes Baked Twice

Creamy mashed potatoes, sour cream, cheese, and any toppings you like go into making a batch of twice-baked potatoes. They go great with steamed greens and a bowl of homemade soup for a quick, easy weeknight meal. The addition of crispy, crumbled bacon elevates these already-excellent twice-baked potatoes.

Appetiser Bread with Cheeseboard

It's like a cheeseboard in a loaf of French bread, complete with all the fixings. To make the filling, you'll need some fresh rocket, fig preserves, dried apricots, and sliced salami. Your guests may not believe you made this meat and cheese stuffed bread loaf from scratch.

Conclusion

All of these are some of the simplest home cooking recipes. Give those a shot and enjoy the fun if you like the meal with your loved one or family.