#whole coriander spice

[mildmayfoxe]

i didn’t post about it here yesterday but i made masala with a whole bunch of stuff in it (chickpea paneer AND tofu) (because i’m the boss and i get to do what i want) and it came out only ok (too much coriander, really old garam masala, weird taste) (edible but not ideal) and i just ate it as stew yesterday but today i made myself make basmati and eat it again as leftovers instead of ordering pizza. everybody clap

[yashshreeseosworld]

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[shree-1r]

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[hotvintagepoll]

Hello! Do you have a favorite winter recipe? I'm looking to expand my repertoire, because I've only lived in a climate that snows for a couple years, and I don't have enough cozy, bone warming foods!

PS - I keep having to feed my cat pumpkin puree because he has some tummy troubles but he will only eat it if I gently hand feed him with a spoon. Just thought you might enjoy that.

YES HERE IS JOYOUS SOUP

(i have never actually called it joyous soup but it's what i feel everytime i make it and i feel like everyone should make it)

This soup does not have a proper recipe because uhh, my mom is bad with recipes but ALSO this soup truly adapts to whatever you have in your fridge, as long as you have 1) some kind of oil or butter to sautee things with and 2) potatoes. this is the sam gamgee make-it-on-the-side-of-a-mountain-winter soup.

Step 1. Take your potatoes—6 is the ideal but 4 works—and chop them up rough. "What kind of potatoes?" Whatever they have on the side of the mountain, Sam. You now have a bunch of 1" potato chunks or discs (I like discs). I assumed you washed them first but if you forgot you can wash them now.

Step 2. Get your oil or butter sizzling. I use about two tablespoons of butter to start and add more as I go if the potatoes don't look fully covered. I am probably cooking the butter on medium.

Step 3. You're putting the potatoes in the butter. You're pretending to fry them. Watch them get all buttery and golden and a little brown and crispy. You're thinking, man, I could eat these as they are right now. You could do that. Don't. Add garlic and onions if you have them. Add lots.

Step 4. Just as you're like oh MAN these potatoes and garlic and onions look really good fried just like this, you're going to swamp them in water. You're going to stare at what you've done and thought you made a mistake. You have not. The water should just be covering the potatoes and now you've turned the water up to high, staring at your weird sad soup pot, that smells deliciously of butter garlic onions and potatoes.

Step 5. In another saucepan, you are melting more butter (or oil, or what have you) and figuring out what else you have in your cupboard. Carrots? Those can go in. Parsnips could too. Spinach works nicely. Any onions or garlic you forgot can be added again now. Mushrooms are fucking fabulous. Leeks? Sublime. The only veg you should be avoiding are the ones that are secretly fruits (no watery tomatoes or squishy cucumbers) or the ones that you think are insipid (celery).

Step 6. You're chopping all of that up as much as you like and browning it up in the butter. You're also adding whatever spices strike your fancy. I love salt, so that's always going in, but I usually add black pepper and cayenne, and then I get fruity with it and start adding in paprikas and cumins and turmerics or corianders and thymes and basils and parsleys. It all depends on what smells right to you combined with the steams you're making, and how much spice you want kicking you later.

Step 7. How are your boiled potatoes looking? Are they soft yet? Good. Can you stick a fork in them yet, and has the water boiled down to almost nothing? Excellent. How are all your buttery brown vegetables looking? If you want to give up the whole experiment and eat them right out of the pan, it's time to make another mistake and add all your gorgeous browned vegetables to your disastrous wet potato pot.

Step 8. You now have a lot of delicious stuff looking wet and sad in your potato pot. Pour in a bit more water (or veg broth, or stock if you have it) and stir that all up. Let it stew together a bit and combine flavors. Turn it back down to medium so you don’t scorch any of your nice wet veg things. If you're fancy like my mom, you get out an immersion blender here. If you're broke and possess your grandmother's food processor, like me, you're pouring that all into the food processor with the biggest blade you have and turning it into a smoothie. If your concoction seems oddly chunky you need to add more water.

Step 9. Wet sad potato smoothie is not much to look at but now you're adding CREAM. and CHEESE. and MORE SPICES TO YOUR TASTE. If you don't have cream MILK WORKS FINE. If you don't have cheese THAT IS OKAY. If you like your soup with chunks LEAVE OUT SOME OF YOUR VEG NEXT TIME and ADD IT IN HERE. At this point, you have a gorgeous creamy soup that's soft and luscious (that's the potatoes), includes all your favorite veg (that's everything you got out of the fridge), and can go in any number of taste directions depending on what spices you put in (I've made this with Indian spices, English herb garden spices, Mexican spices, Hungarian spices—every time it's delicious and works a different way).

Step 10. I hope you have a lot of bread because you're going to be dipping it in your soup saying :) man this is a nice soup :) and knowing you can make it whenever you have weird leftovers, as long as you have potatoes and butter. and what else does a person need in life than potatoes and butter?

enjoy your joyous soup <3 i may have forgotten several steps but as long as you follow -brown some veg -add water -add spice -blend the shit out of it, you can never really go wrong <3

[fuckingrecipes]

Food Myth: Roast your spices before using to 'Release the Flavor'

Truth: Dry Roasting your spices will CHANGE their flavor.

A raw sesame seed tastes different than a roasted sesame seed, just like a raw onion tastes different than a roasted or caramelized one.

There's chemical reactions happening in there. Aromatics aren't just released to be used, they're also broken down into OTHER flavor compounds.

Indian cooking exemplifies this: recipes will have WHOLE RAW spices, GROUND RAW spices, and ROASTED WHOLE spices. The same seed may be used in the recipe in 3 different states, and this is important because each different state will give your mouth a different interaction.

For example: Coriander (cilantro seed)

Raw coriander is floral and lemony. The roasted version is grassy and earthy - it's a totally different flavor!

A ground-up version will infuse the whole dish with an even flavor.

Leaving the seeds whole will impart the dish with some flavor and you get little bursts of intense flavor when your teeth crush a seed. Whether that's a burst of earthy or floral/lemony depends on if you roasted it or not.

Don't roast pre-powdered spices, because they burn easily and break down too fast.

BUT! You can Roast a seed first, and THEN grind it!

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

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

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

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

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

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

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

Uses of Herbs, Spices & Seasonings

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

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

Bay leaves - Tomato dishes, fish and meat dishes

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

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Parsley - Meat, soup or vegetable dishes; adds color

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

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

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

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

More: On Food More: Word Lists

[ying-an-sanren]

"Surp-ricee!!! Guess what we're doing this evening!!"

"That's right. Mommy is teaching me to cook so I can make dinners for San Lnag every day!

I just hope San Lang will like it..."

"So? How is it, San Lang??"

"It's delicious, gege. A but more salt next time, and it will be perfect!!"

Dinner spotlight:

If you'd like to re-create Lianlian's recipe — it'sactually quick and easy!

You'll need long-grain white, garlic, prawns, ginger, salt, pepper, turmeric, coriander powder, cardamom powder, cinnamon powder, cloves powder, lemon juice and plain white yoghurt. (And I think I also used a drizzle of Worchestershire sauce? The whole recipe was kind of an experiment tbh...)

1. Make sure to wash your rice and then place it either to a rice-cooker or to a pot. You're going to prepare rice according to the instructions on the pack (on the rice cooker manual), with a little additional step:

2. Mix the spices together and put half of them in the water with rice. Also add the juice of one lemon before you start cooking it.

3. While your rice is cooking, you're going to fry the prawns in a pan; first of all, put a few sluces of ginger and garlic in the oil. Once you notice they're close to getting burnt, take them out and put them aside. Next, put the prawns into the pan. Then add the rest of the spices. Toss the prawns around on the frying pan for a while until the prawns get nicely coated in all the spices. You can also drizzle a bit of Worcestershire sauce on them.

4. Finally add the yoghurt. That will create a nice sauce. Once both your rice and prawns are ready, you can serve — and optionally, you can add a bit of coriander leaves as garnish ☺️

[najia-cooks]

[ID: An extreme close-up of ground spices in various shades of brown and orange laid out in lines on a plate. End ID]

سبع بهارات فلسطينية / Seb'a baharat falastinia (Palestinian seven-spice)

Seb'a baharat is one of a few spice blends often referred to in English simply as “baharat” (the plural of Arabic بهار / bahar, “spice”). A warm, earthy blend, it is commonly used to season meat, fish, and poultry in the Levant, Eastern Arabia, and Egypt, where recipes differ from region to region and from person to person. Common ingredients include cumin, cardamom, black pepper, nutmeg, and cinnamon.

Palestinian versions of seb'a baharat are usually dominated by allspice, black pepper, and cinnamon, giving them a pungent and sweet head; nutmeg, cloves, and cardamom provide additional warmth, while cumin and coriander often round out the blend with earthiness and a hint of florality. Ginger is also an occasional inclusion.

By the early 2010s, decades of Israeli taxation on exports and imports of non-Israeli goods had eroded Palestinian economic and culinary self-determination; Israel had instituted further blockades of the Gaza border in 2007, leading to a sharp decline in exports. Several farmers in Gaza turned to growing spices and herbs, including cumin and ginger, on their farms with the intention of finding a profitable market for them in Europe. However, frequent border closings, punitive export taxes, and Israeli shooting at Palestinian farmers who were attempting to work their land, made the plan unviable.

More recently, Palestinians have continued to work to find new ways to produce food despite shrinking access to arable land and fresh water. Resisting Israeli targeting of Palestinian food self-sufficiency is a matter, not just of subsistence and economic power, but of identity and dignity.

Today, Israel's total siege of Gaza continues as civilians run out of food, water, power, and medical supplies. Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

1 Tbsp ground allspice (6.6g; 1 Tbsp + 1 tsp allspice berries)

1/2 Tbsp ground black pepper (6.2g; 1/2 Tbsp black peppercorns)

1/2 Tbsp ground cinnamon (5.3g; 1 large stick Chinese cassia)

1 1/4 tsp ground coriander (2g; 1 1/2 tsp coriander seeds)

1 tsp ground nutmeg (1.4g; 1/2 nutmeg)

1 tsp ground cloves (2g; 1 1/4 tsp whole cloves)

1 tsp ground cardamom (scant 1/2 Tbsp pods; 2.6g just seeds)

3/4 tsp ground cumin (2.1g; scant tsp cumin seeds)

Instructions:

1. In a mortar and pestle or using the flat of a knife, roughly crush nutmeg and cinnamon.

2. In a dry skillet over medium heat, toast whole spices one at a time until each is strongly fragrant. Remove from heat and allow to cool in a single layer on a large plate.

3. Grind all spices together in a mortar and pestle or a spice mill. Pass through a sieve to remove large pieces. Store in an airtight jar in a cool, dark place.

[theoutcastrogue]

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

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

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

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

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

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

Numbers (approximate), for 2 people

pot:

200 gr red lentils

7 minutes boiling

salt to taste

skillet:

2 cloves of garlic

1 teaspoon cumin

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

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

1 big tomato

salt and pepper to taste

+2 minutes stirring

skillet with the lentils:

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

1 teaspoon tumeric

4 tablespoons tahini

1/2 lemon

8 minutes cooking total

per serving:

1 hefty tablespoon yoghurt

1/2 small red onion

olive oil and lemon to taste

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

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

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

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

[yashshreeseosworld]

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