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maximumeffort · 2 months

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cheers to all who celebrate

#ryan reynolds #deadpool #you're gonna learn today #1 cup of mayo #1 cup of chopped dill pickles #1 tbsp of chopped parsley #1 tsp of lemon juice #add 1 tsp of sugar #a bit of ground black pepper #and then just mix it all in a bowl or something

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hellsitegenetics · 1 month

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Chicken Pot Pie! :D

this is an actual recipe, but I have not tested it so have no idea if its good.

Ingredients

1 tbsp. olive oil

1 1/2 lb. bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

1/2 yellow onion, chopped

2 carrots, chopped

2 stalks celery, chopped

1 tsp. fresh thyme

1/4 c. all-purpose flour

2 c. chicken stock

1/4 c. dry white wine

1 c. frozen peas

1/4 c. fresh flat-leaf parsley

1 (14-ounce) package all-butter puff pastry

1 large egg, beaten

Directions

Step 1Preheat oven to 425°F. Heat a large cast-iron skillet over medium-high heat. Add oil. Season chicken with salt and pepper. Cook, skin sides down, until golden brown and crisp, 6 to 8 minutes. Flip chicken and transfer skillet to the oven. Cook, until the internal temperature of the thickest thigh registers 165°F on an instant-read thermometer, 12 to 14 minutes. Transfer to a cutting board. Discard skins and bones, and chop chicken.

Step 2Place skillet over medium-high heat. Add onion, carrots, celery, and thyme. Season with salt and pepper. Cook, stirring occasionally, just until crisp-tender, 3 to 4 minutes. Add flour and cook, stirring, 30 seconds. Slowly stir in stock and wine. Bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 4 to 6 minutes. Remove from heat. Stir in chicken, peas, and parsley.

Step 3Cut puff pastry into a circle 1 inch larger than the outside rim of a cast-iron pie plate. (You may need to roll the dough on a lightly floured work surface to get it to size.) Place pie plate on a rimmed baking sheet. Transfer filling to pie plate and top with puff pastry; crimp edges. Brush puff pastry with egg. Bake, until golden brown, puffed, and cooked through, 20 to 25 minutes.

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#tumblr genetics #genetics #asks #requests #sent to me #fish #ocean #many banded shell-dweller

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kitchenwitchtingss · 9 months

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WITCHY MUSHROOM LINGUINE

A whimsical pasta that makes you feel like a forest dweller~

INGREDIENTS

8 oz chopped mushrooms (you could use any kind, or even mix different kinds! Just make sure they are edible.)

1/2 cup chicken stock

1 tbsp red wine vinegar

1 1/2 cups half and half

4 cloves garlic, minced.

4 shallots, chopped.

1/2 cup parmesan cheese

1 box linguine pasta

4 tbsp butter

1 tbsp thyme

Salt and pepper

Italian seasoning

DIRECTIONS

Melt butter in a pan and cook shallots and garlic until soft on medium heat. Add in the mushrooms, thyme, Italian seasoning, salt, and pepper, and cook until tender. (About 4 minutes.) Add chicken stock and red wine vinegar and cook for another 4 minutes on medium heat.

Add in half and half and simmer for about 3 minutes, or until the sauce thickens a little more. Add in parmesan cheese. Cook pasta according to the directions on the back of the box with a salted pot of water.

Taste the sauce to see if it needs more seasonings, then add to taste..

Drain the pasta, reserving about 1/4 cup of pasta water. Add your pasta into your sauce and toss to coat. Add in your pasta water so it combines well.

Top with parsley and enjoy!

Editors Notes:

You could add some shredded mozzarella to make it super cheesy!

Use an assortment of different mushrooms!

Using fresh thyme from your own garden is a good pick

Source your ingredients locally!

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pomegranateandhoney · 2 months

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Jewish recipes: Bakhsh

I often make this as a meal prep situation so I make a large dish and then we have it for lunches/dinner during the week. Or for Shabbat. This is a Bukharian Jewish dish called Bakhsh, which is a simple dish of rice that's cooked with tons of herbs, usually cilantro and dill, and with meat (most traditional is lamb iirc). I can't get kosher lamb easily where I live at all, so mine is always chicken and it's made in a glass baking dish in the oven. Bakhsh (green rice)

Ingredients:

2 cups rice (I always use short grain bc that is what we have on hand), washed/rinsed, uncooked

4 whole bunches fresh cilantro (or 3 + 1 fresh parsley -- can also add a bunch of fresh dill if desire), chopped

1 cup cubed meat of choice (I always use chicken breast), uncooked

1 diced yellow onion

1/2 c oil (I use avocado)

1/2 c water

1 tbsp salt

1 tbsp chicken consomme powder (I use the Osem brand)

Ground black pepper, cumin, turmeric, and coriander to taste

Instructions:

Line glass baking dish w/parchment paper.

Combine all ingredients in the dish, stir well. Cover with foil.

Bake covered at 400F for 45 minutes, then remove and stir well. Re-cover and bake for 45 more minutes.

Enjoy! The favorite part of this dish in my house is the brown crust that forms on bottom, similar to what we call 누룽지 (nurungji) in Korean (it's the scorched rice I guess that forms on the bottom of the stone pot) -- it's so tasty and crunchy!

#jewish food #jewish recipes #food #jumblr #jewish #recipe #bukharian jewish food #kosher #kosher food #kosher recipes

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ms-demeanor · 5 months

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Huh. Realized I made a soup from leftovers that would make a pretty decent beginner soup.

Leftover Turkey Pot Pie Soup

The goal of this soup is to be (relatively) quick and easy to prepare and to make use out of leftover poultry. It relies pretty heavily on pre-made ingredients (though you can make those ingredients yourself if you want to)

Ingredients:

Pre-cooked turkey or chicken (one large turkey breast, two medium chicken breasts). You can use leftovers, a grocery store rotisserie chicken, or, optionally, uncooked frozen chicken breasts or thighs. The poultry should not be breaded and the skin should be removed; if you are using uncooked frozen poultry you may want to taste more carefully and make sure to season sufficiently.

64oz poultry or vegetable stock (I used the stock I made out of turkey carcasses and my stock bags of kitchen trimmings from the freezer, but store bought is fine) (if you do not want to or cannot use stock, you can also just use water but you will likely have to add more spices and I would recommend adding one extra carrot and one extra onion)

3tbsp Cooking oil (can be olive oil or canola oil or butter - use what you've got handy and what tastes good to you, you don't have to buy something special for this)

1 cup of frozen peas

2 large carrots coarsely chopped

2 large onions coarsely chopped

3 tbsp cooking starch (most people use corn starch, I use potato starch because of food allergies. Any neutrally flavored starch is fine, but do not use flour).

1/2 cup milk/half and half/cream (you can use a combination or just one of these, it depends on what's in your kitchen and what taste you prefer)

Poultry seasoning (pre-made mix; alternately you can add sage, rosemary, and marjoram to taste. I added poultry seasoning then added extra sage and rosemary)

Salt

Black pepper

Paprika

Garlic powder

3 Bay Leaves

1tsp dried Parsley

Tools:

4-6 quart stock pot with a close-fitting lid

Chef's knife (for chopping vegetables and poultry)

Cutting board

Large cooking spoon

Small bowl

Fork or small whisk

Before you cook:

Read the entire recipe and check that you have all the tools and ingredients listed in your kitchen and ready for use.

Prep your kitchen - make sure there's room in the trash can, that the sink is clear of dishes, and that there is a burner on the stove clear for your pot. Designate a space close to the stove as your working area and set your cutting board there so you can easily transfer from your cutting board to the pot.

Gather your ingredients - make sure that you've got all the tools and ingredients listed. If you want to, you can take the time to measure out everything at this stage and have it ready to go in the pot.

Prep your ingredients - wash and chop your carrots, peel and chop your onions. Remove the skin from your poultry (if frozen, set the poultry aside, you will do something slightly different) and chop into bite-sized pieces.

Cooking Instructions:

Turn the heat on your stove to medium and warm the oil up in the bottom of the pan. Once it is shimmering and flowing easily, add the chopped carrots and onions to the pan.

Add a small amount of each of your seasonings to the pot - no more than half a teaspoon of each at this stage - and stir them in with the vegetables.

Stirring continuously, heat the vegetables and spices until the onions are softened and translucent.

If you are using pre-cooked poultry, add it to the pot and stir it in with the vegetables and spices (if you are using raw frozen poultry, don't add it to the pot yet). Add in the frozen peas at this point.

Add your broth or stock to the pot and stir, using your spoon to scrape the bottom of the pot to make sure nothing is sticking to the bottom. Add the bay leaves to your pot. Increase the heat to high and watch the pot until it comes to a boil.

If you are using raw frozen poultry, NOW add the frozen meat (whole breasts or thighs still frozen) to the pot and bring to a boil. For raw frozen poultry ONLY keep the pot covered at a boil for thirty minutes, watching to make sure it doesn't boil over. Once the poultry has cooked for thirty minutes, use your spoon to remove the pieces from the pot and set them on your cutting board, then cut them into bite-sized pieces. Instructions are the same regardless of what meat you're using after this step.

Once the previous steps are finished, reduce the heat to a low simmer and cover the pot. Let simmer for half an hour.

Taste the soup and add spices and seasonings as needed. You will probably want to add more salt first, half a teaspoon at a time. Add in your salt then stir and simmer for five minutes before tasting again. Repeat as needed, adding spices in small amounts to adjust the flavor as you go.

Once the flavor is close to right, mix the milk and the starch in a small bowl, whisking thoroughly to ensure that there are no lumps. Gradually add the starch slurry to the soup a few tablespoons at a time. Stir between increments, checking for thickness. When the soup is at the desired thickness (should be quite thick, like what you would find inside of a pot pie) taste test the soup and adjust spices as needed.

Add parsley and do a final taste test, simmer for five minutes before serving.

If you want, you can let the soup cool and fill a pre-made pie crust with it (top and bottom crust, making sure to leave holes for venting) then bake in a 400 degree Fahrenheit oven for 40 minutes or until the crust is golden brown.

For the slurry, I like to use 2:1 liquid to starch when mixing an use half and half for the slurry but add a couple of tablespoons of heavy cream after the soup has started to thicken; this is totally optional and if you just go based on what's in the recipe you should be fine.

How to make homemade stock, if you want to:

as you cook over the course of several weeks, gather things like onion tops, the ends of tomatoes, wilty celery, and whatever other safe-to-eat but unpleasant vegetable trimmings you've got and add them to a 1-gallon freezer bag.

Keep the bag in the freezer and add stuff until the bag is full. Once it's full, or if you happen to have a chicken or turkey carcass and a mostly-full bag, add the frozen trimmings and any meat trimmings or carcasses you have to a large stock pot (at least a two gallon pot).

Add in a few cloves of garlic and a few bay leaves

Add in water until the vegetables and trimmings are completely covered.

Bring to a boil.

Reduce heat and let simmer for a minimum of two hours.

Turn off the heat and let cool

Spoon or strain out the solids - one way to do this is to pour from the pot into a collander and into another large pot. You can also use a slotted spoon or a strainer or ladle out the liquid from the stock pot, but you want to discard the solids and keep the liquids.

Skim excess or undesired fat off of the stock and discard.

Ladle or pour the stock into containers for storage. I like to use cleaned salsa jars and leave about 20% of the space in the jar free, then freeze the stock in jars so I can use it whenever I want to.

If you aren't freezing the stock, use it within two weeks.

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jewishdragon · 1 year

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top five soups!!!!!!!!

OK SO

#1 is my uncle's chicken matzah ball soup. Its a family legend of a soup. it's essentially a chicken stew and the signature spice is Hawaij: https://en.wikipedia.org/wiki/Hawaij. it WILL stain anything it gets on yellow and its WONT come out. 100000/10 soup. On the application to the college I eventually went to the final application question was "what is one food you would cook for the admission team?" and I put this soup. (recipe will be under the cut)

#2: UDON AND RAMEN. both rank the same. slurp slurp noodles ohmmygod

#3: just a hearty meat and veggie soup plz

#4: spaghettios counts as soup sorry. so i guess cheesy-tomato soup. yum yum.

#5: melted ice cream that I eat like a soup

OK NOW FOR THE LEGENDARY SOUP RECIPE:

Matzo Ball Soup

Recipe from: Mum

Makes:

1 whole 8-piece chicken

1 turnip, chunked

1 rutabaga, chunked

2-3 large carrots, diced

1 onion, diced

1 head of whole garlic cloves

Lots of whole fresh parsley

1 tbsp Osem soup flavoring

1 Manischewitz Matzo Ball Soup Mix

Tons of Hawaij

Put a whole 8-piece chicken in a large pot with water. Bring to boil, skimming off the schmaltz that will gather on the top. (Schmaltz is a foamy-like fatty substance that appears on the rim.) Stop when the foam stops forming on the top of the soup.

While the chicken boils/cooks, chop up one turnip, one rutabaga, two to three large carrots, and one onion (just depends on preference). Add these to the pot along with whole garlic cloves. Add Osem chicken soup seasoning (to taste), about one tablespoon. Note this adds a good amount of salt to the soup. For richer flavor, you can use chicken/bone broth for the base soup as well. If you do this, add less water in the beginning as this will add volume.

Use Manischewitz matzo ball soup mix to make matzo balls (follow its instructions) and add the soup mix to the pot. Add tons of Hawaij (turmeric-like spice from the middle east). Must be Hawaij MARAK (marak = soup). Add in lots of whole parsley.

Note on adding matzo balls to soup: they take time to absorb the soup into the ball, but also get mushier as they sit in the liquid longer. So, add them whenever you decide, weighing these factors.

Optional: after a long time of simmering on low boil, remove the chicken and de-bone so you do not have to deal with that while eating. I do this by shredding it with two forks so I do not have to touch the boiling hot chicken. My mom does this by hand, burning her fingers.

*my uncle also sues potato in this soup but my family dislikes potato in soup so we removed it. feel free to add that back in! add different veggies. it will all taste of hawaij in the end.

#JEWISH #PESACH #PASSOVER #MATZAH BALL SOUP #matzoh ball soup

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lowspoonsfood · 6 months

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Mock Tuna Salad

This is one of my favorite recipes, great for an anytime no-cook meal with high protein and some veggies as well as a good way to add a little variety to your packed lunches. My family calls it mock tuna salad, since it’s a vegetarian version with familiar flavor notes (and it can be vegan if you use vegan mayo alternatives).

I will say 2.5/5 spoons since you do have to chop some vegetables, but otherwise it’s just mix and eat. If you have a food processer, you could probably throw the onion, celery, pickle, and chickpeas in and zhuzh them. Feel free to eyeball the amounts to your preference!

Mock Tuna Salad

1 can (15 oz.) chickpeas

¼ cup mayonnaise (or vegan mayo)

¼ cup finely* chopped onion

¼ cup finely chopped celery

1 tbsp finely chopped pickle

2 tsp spicy brown mustard

¼ tsp salt

¼ tsp garlic powder

¼ tsp dill weed (or splash of pickling liquid)

optional:

¼ tsp dried parsley

pinch (1/8 tsp) cayenne

Instructions

Drain chickpeas and place in a medium bowl.

Mash chickpeas with a fork or potato masher until few whole chickpeas remain.

Mix in all other ingredients until fully incorporated

Add more mayonnaise if needed.

Serve as a dip with crackers or pita bread, or use as a sandwich filling. Enjoy!

#submission #vegan #chickpeas #no heat #vegetarian #sandwich #recipe

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najia-cooks · 7 months

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[ID: Small flatbreads stuffed with ground 'beef' and green olives; a plate of mlouwi and a Moroccan teaset are in the background. End ID]

بطبوط معمر بالكفتة / Batbout m'mr blkefta (Moroccan stuffed flatbreads with 'beef')

Batbout—also known as toghrift (تغريفت) or mkhamer (مخامر), based on the region—are Moroccan flatbreads which usually have an interior pocket. Large batbout are often served with grilled meats or to sop up juices from tajines, while smaller ones are stuffed with various fillings. Batbout are sometimes made thicker so that a pocket does not form, and then dipped in a honey-butter syrup like baghrir; some Moroccans reserve the term "mkhamer" for this preparation.

Batbout are eaten year-round, but are especially enjoyed during Ramadan as a side dish on the ftour (فطور; fast-breaking) table, where they are stuffed with ground beef, tuna, chicken, or cold cuts. You could also serve stuffed batbout as a main with a green salad or Moroccan cooked salad.

Recipe under the cut!

Patreon | Tip jar

Makes about 15 small flatbreads.

Ingredients:

For the flatbread:

1 cup (120g) bread flour

1 cup (165g) semolina flour

1/2 Tbsp active dry yeast

1 1/2 tsp kosher salt

1/2 tsp sugar

About 3/4 cups water

For the filling:

3/4 cup TVP (textured vegetable protein)

1/2 cup + 2 Tbsp water or vegetable stock

1 tsp soy sauce

1 tsp vegetarian beef stock from concentrate, or substitute more soy sauce

1 onion (yellow or red), minced or grated

3 cloves garlic, chopped

1 Tbsp tomato paste

1/2 small green bell pepper, minced

1/2 small red bell pepper, minced

Small bunch of green herbs (ربيع / rbi'): cilantro and/or parsley

2 tsp sweet paprika

1 tsp ground turmeric

1 tsp ground black pepper

1/2 tsp ground ginger

1/2 tsp ground cumin

Red chili powder or hot sauce, to taste

Squeeze of lemon juice (optional)

Olive oil, to fry

You may use your preferred ground beef substitute in place of the TVP; in this case, omit the water and stock concentrate.

Instructions:

For the flatbread:

1. Mix dry ingredients in a large bowl. Make a well in the flour and add in just enough water to make a smooth, slightly sticky dough. You may need more or less than 3/4 cup.

2. Once the dough comes together, knead it by hand for 10 minutes, or in a stand mixer with a hook attachment on medium-low for 7 minutes, until it is very smooth, soft, elastic, and tacky. Add additional water or flour as necessary.

3. Form the flatbreads. Larger flatbreads may be formed by breaking off a small handful of dough, rolling it in flour, and patting it flat until it forms a round about 1/4" thick. Small flatbreads are often made by rolling out the dough about 1/4" thick on a floured surface, then cutting circles of the desired size out with a cookie cutter or glass.

4. Set flatbreads aside in a single layer on a floured surface, cover, and allow to rest for one to two hours, until noticeably puffy.

5. Heat a large dry skillet on medium and add as many flatbreads as will fit. When they puff up slightly, flip each one to the other side. Continue to cook, turning over as necessary, until flatbreads have dark golden brown spots on each side. You may find that the flatbreads puffing up gives you room to add more to the skillet; continue in this way until all flatbreads are cooked.

Batbout breads may be kept at room temperature for a couple days at this stage, or frozen for use later.

For the filling:

1. Mix all ground spices in a small bowl. Hydrate TVP for about 10 minutes in hot water, stock concentrate, soy sauce, and a spoonful of the spice mixture.

2. Heat 3 Tbsp olive oil in a large pan on medium-high. Add TVP and spread it out in a single layer. Allow it to brown without agitating for a few minutes before stirring it, scraping the bottom of the pan. Repeat this process a few times, adding more oil as necessary, until the TVP is deeply golden brown on all sides. Remove TVP from the pan.

3. Heat another 2 Tbsp of olive oil and fry onion for a couple minutes until softening. Add bell peppers and spices and fry for another couple minutes until spices are fragrant.

4. Add tomato paste and stir to combine. Add olives and herbs and mix. Return TVP to pan and mix to combine. Remove from heat. Add hot sauce and lemon juice, as desired.

To serve:

1. Cut a slit in the side of each flatbread with a small, sharp knife. Stuff with hot filling and set aside. Serve warm.

#Moroccan #cooking #vegan recipes #Moroccan food #TVP #green bell pepper #red bell pepper

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therealvinelle · 19 days

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I can't justify it, but I feel like you have at least one really good recipes for soup!

My recipe is: Sautee half an onion, diced, in a pot with a tablespoon of butter and a tablespoon or so of thinly sliced celery until it all starts to sweat. Add three large peeled and diced potatoes. Cover with water and boil until the potatoes are soft and then smash with a big spoon or a potato smasher. Add salt and pepper to taste, reduce heat to a medium, chop in some kind of white fish (halibut is best but so pricey), and wait until fish is falling apart and fully cooked (about 20 minutes). Garnish with whatever you'd like, but heavy cream and little bits of bacon can both kick this up a notch. This is anon's fish chowder recipe!

Oh I have many, it depends on what you want.

How about, to celebrate Norway's Minister of Health and Care Services being found guilty of plaguarism a few minutes ago (I'm STOKED), we do a celebratory recipe.

Minor warnings for awkward language as I rarely read English cooking recipes and am not familiar with the linguistic conventions.

Mussels in saffron soup

You need:

2 kg mussels

2 dl dry white wine/apple juice

1 finely chopped clove of garlic

1 finely chopped shallot

Saffron

Parsley (optional)

Thyme

3 dl cream (the creamy kind! Not sure what product that would be in English. The kind you whip to get whipped cream.)

2 tbsp finely chopped chives (for decor)

All the quantities are optional, consider them guidelines.

Wash and scrub the shells. Steam them in white wine, remove from heat once they open. Keep the broth, and let simmer with the garlic, shallot, parsley, and thyme. Add cream, then saffron. Let thicken.

For the sake of not driving your guests to sticky fingered homicide: separate the mussels from their shells (if the shell is closed, very broken, or the flesh is so yielding it feels uncooked, discard the shell. White or pale color is completely fine, as are very small or very large mussels) and serve in a bowl with the soup, keeping a few empty shells for decoration and scatter the chives across the top for a finish. You then print a photo of Ingvild Kjerkol standing outside her house saying "It's not plaguarism, it's text similarities! That's what happens when you use similar methodology." to the entire country, and love life.

God appetitt!

#get wrecked kjerkol #recipes #soup #saffron soup #mussel soup #fish chowder

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robustcornhusk · 2 months

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@toasthaste: i await your chickpea salad sando results with great interest

so i'm not normally a chickpea fan, but i was motivated to copy the sandwich i had over the weekend (for the values of weekend that include Tuesday):

underwhelming picture (grey rainy day, indoors, i promise it was delicious). escabeche in this context seemed to be pickled peppers.

anyway, my version:

4oz dried chickpeas (=15oz can), cooked, drained 2 tbsp mayonnaise 2 tbsp capers 1½ tsp harissa (use a spicy one) ½-1 roasted red pepper, chopped handful of parsley, chopped 5" of ciabatta, but sandwich bread might be better here, structurally

Note that most of it is shelf-stable (canned, fridge, whatever) except for the bread and parsley. Don't roast your own bell peppers. It's such a hassle, and I say that as a person who loves doing shit the hard way.

Toast/warm bread in a 450°f oven for 5 minutes or so, mostly just to get it warmed up. Mash the chickpeas (potato masher is great); stir in mayonnaise, capers, harissa. Salt to taste. Chop the red pepper and parsley.

Pull the bread from the oven, smear on chickpea salad, add roasted red pepper and parsley, maybe some black pepper.

Recipe makes about twice as much as is pictured. My partner ate the other half, and then we were hungry enough that we went back to make a second round.

not terribly close to the sandwich i had tuesday, but also very good, so i don't mind

#i wish i had a cute food tag #golden hour came for my sandwich

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vanilla-cigarillos · 8 months

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Comforting Chicken Stew for Lazy Days (Recipe)

Nothing makes me feel better on a chilly day than coming home to a pot of long-simmering stew. With the colder seasons coming up, I wanted to share with you babes a lovely chicken stew that I hope brings you comfort <3

Ingredients:

4 and 1/2 cups chicken thighs (3 lbs) diced

Canola oil

3 TBSP butter

1 yellow onion finely chopped

1/3 cup flour

6 garlic cloves, finely minced

1 TBSP tomato paste

2 TSP thyme, fresh or dried

1/4 TSP sage, dried

4 cups chicken broth (I use reduced sodium)

2 TBSP cooking white wine (real wine is suitable, but use double the listed amount)

1 cup red potatoes, chopped into 1/2” pieces (not too small or they get too mushy)

1 cup Yukon gold potatoes, chopped 1/2" pieces

3 large carrots peeled and sliced

2 bay leaves

1 cup peas, frozen

1/2 cup heavy cream (to make the stew lighter, sub more chicken broth, half and half or just milk instead)

1 TBSP parsley, fresh and minced

Instructions:

Pat the chicken dry so that cooking brings out more caramelization and color, then season with salt and pepper to your liking

Heat a large skillet over medium high heat and add a drizzle of oil. Cook the chicken in batches, about 5 - 6 minutes, flipping occasionally until golden and cooked through

Heat the butter in the skillet and add the onions, cooking until softened and stirring occasionally (~6 - 8 minutes).

Add the flour and garlic, stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant (~1 minute)

Slowly whisk in half of the chicken broth and the cooking wine, scraping up any bits from the chicken

Add the potatoes and carrots along with the remaining broth and cooking wine. Simmer with the lid on over medium-low heat for 10 minutes

Add all ingredients except the peas and cream into the slow cooker and cover. Cook for 4-5 hours

Discard the bay leaves, then stir in the peas and cream. Add the lid and cook for 5 more minutes

Serve with fresh parsley, and salt and pepper to taste

This stew is also good to be frozen for later. Make sure you let it cool completely, then put it in and air tight container or heavy duty freezer bag.

#kitchen witch #green witch #pagan #witchcraft #witchy #herbalism #witch recipe

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foxxxyana · 6 months

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Hey you!

It’s fall and you’re probably thinking “damn I wanna make a hearty stew but I don’t have a recipe in mind maybe a cute girl could give me her recipe for beef stew and show hole while doing so?” Well I’m not showing hole for free but I do have a pretty damn good stew recipe that’ll make your holes quiver more than a chilly lot lizard at a truck stop Arby’s.

In some seriousness I made this a couple weeks ago, came a little eating it and I want to spread that seed of joy as much as I can this Mariah Carey season.

———

Alright so here is a list of ingredients in very rough measurements

1 pound stew beef (could also be any fairly lean and cheap cuts of beef) cubed

1 cup of carrots chopped or whole baby carrots

One medium onion chopped (any variety is fine but I used yellow onions)

1 pound of red potatoes quartered (you can add another half pound if you love potatoes a Samwise Gamgee amount)

2 32 oz cartons of unsalted or lightly salted beef stock (+ maybe one smaller carton or jar of beef bone broth to add a bit more flavor or top off the pot if the stock doesn’t cover the ingredients fully)

Some all purpose flour like maybe a quarter cup if that

Finally some red wine vinegar

That’s it for the bulk items, you can add or subtract anything you want with something more your taste like celery instead of carrots or russet potatoes instead of reds. The world is your stew so get wet and have fun with it.

The spices are the key to this dish since it brings out a lot of the subtle flavors of each component

2 tsp Thyme

2 tsp Rosemary

1 tsp Tarragon

1/2 tsp red chili flake

1 tsp parsley

2 bay leaves

2 tsp black pepper and salt

Garlic (if using fresh garlic 2 cloves to start and if you want add another clove if using pre minced Jarlic use about 2 heaping tsps)

And finally the crucial ingredient. 1 and 1/2 tbsps Garam Masala. I used a pre made mix and this what it looks like and what spices it has exactly

If you can’t find this then get as many of this spices as you can and mix them together using the ratio of 2 tsp coriander, cardamom, cinnamon, and cumin, 1 and 1/2 tsps of black pepper and celery seed, then 1/2 tsp anise, allspice, clove, and salt, you can leave out the salt and pepper and just add a little bit more later on.

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Ok now that we have ingredients let’s slap this bitch together

On medium high heat with a tbsp of oil or butter brown the meat off in a large stock pot, you don’t want to cook it through just getting some color on all sides, if it starts to smell like burning turn the heat down a little and add more oil, if you add too much it could get watery and not brown the meat effectively. If that happens just drain as much of the liquid as you can into a separate container, just before you take it off the heat and it’s almost all browned then add a teaspoon and a half of garam masala and then keeping browning until it’s a good color then set aside

Next in the same pot add your chopped onions with a little butter or oil and cook til translucent and aromatic, then add another teaspoon and a half of garam masala along with the red chili flake and garlic to wake up those flavors in direct heat then turn the heat down to med low and add your flour, go slow with this little by little, we’re not making a roux or anything just trying to cook off the raw flour taste to help thicken the stew a little down the line, you don’t have to add all of the amount listed just enough until it start to thicken and coat the onions

Next add your beef back in and stir a little bit coating the beef in the onion and flour mixture and then add a couple splashes of red wine vinegar just enough to lift the flour off of the bottom of the pot, make sure to scrape all the onion and beef bits at the bottom of the pot off with a spoon or spatula before moving on from this step.

Next add your stock and other vegetables along with all the spices including the last 1 and 1/2 tsps of garam masala. The stock liquid should cover all the ingredients but if not, add in your reserved bone broth or rest of the beef stock if you used bone broth earlier.

Let it simmer on medium low heat for about 1 hour, though you can leave this on the stove for longer if you want the flavor a bit more concentrated but no more than 3 hours.

And there we go! Serve by itself or over mashed potatoes, and make sure to take out the bay leaves! You can’t eat them. Also if you want it a little thicker just add some cornstarch and water to a small measuring glass stir to combine then pour stirring it well into the stew though keep in mind once you add the cornstarch slurry you cannot keep it on the heat for more then 5 more minutes. Any longer and the cornstarch will turn more gummy and nobody wants that.

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Anyways here’s the only picture I took of the stew it may or may not be that flattering depending on how hungry you are.

Pictured is also a pot of garlic and sage mashed potatoes, I don’t have the energy to write that recipe down but if I get enough requests for it I’ll add it here.

Most importantly just have fun with it, if you want more hot spice throw it in, if you want more salty umami flavors add mushrooms or dark soy sauce, do whatever you want this stew is yours to customize as you please.

Anywho I hope you all enjoy my slutty slutty stew >:3

#food #this is the first time I’ve ever wrote down one of my recipes so please be kind 🥺#also if you make it please let me know how you like it!!#I really hope this reaches the cozy bitch market I’m aiming for #text post

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foodshowxyz · 2 months

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Classic Clam Chowder with Seasoned Shrimp Topping

Ingredients 🦐 For the Seasoned Shrimp:

200g (1/2 lb) shrimp, peeled and deveined

1 tsp paprika

1/2 tsp garlic powder

Salt and pepper, to taste

1 tbsp olive oil

🍲 For the Clam Chowder:

2 cans (6.5 oz each) chopped clams, juice reserved

3 cups fish or vegetable stock

200g (1/2 lb) potatoes, diced

1 onion, finely chopped

2 celery stalks, chopped

2 garlic cloves, minced

1 cup heavy cream

3 tbsp all-purpose flour

4 tbsp butter

Salt and pepper, to taste

Fresh parsley, for garnish

Preparation Time & Cook time Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes

Estimated Calories and serving portion Calories: ~350 per serving (serves 4)

Instructions

Season the shrimp with paprika, garlic powder, salt, and pepper. In a skillet, heat olive oil over medium heat and cook shrimp until pink, about 2 minutes per side. Set aside.

In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Cook until softened, about 5 minutes.

Stir in flour and cook for 1 minute. Gradually add the stock and clam juice, stirring constantly.

Add diced potatoes, bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.

Add clams and cream. Cook for another 5 minutes. Season with salt and pepper.

Serve the chowder in bowls, topped with seasoned shrimp and garnished with fresh parsley.

#food #food blogs #delicious #recipe #food pics #soup #prawns #shrimp #foodshow #homemade #dessert #salmon #lobster #tuna #sea soup #delicious food #dinner #breakfast #lunch #healthy food

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kitchenwitchtingss · 9 months

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FEEL BETTER CHICKEN SOUP

Today I woke up and felt a little ill. So I decided to make myself some good old feel-better chicken soup.

Being mixed, I've always grown up with two different versions of chicken noodle soup, so eventually when I grew up I just combined the two! Hispanic chicken soup usually uses tomatoes sazón, adobo, chicken thigh, lemon, and rice, but American chicken soup usually uses noodles, chicken breast, plain broth, salt, pepper, and celery.

So here's one way to twist the two together.

This recipe is pretty easy to make when you don't have a lot of energy because there is about an hour and a half of cooking where you can just sit down and relax while doing it.

3-4 Chicken Thighs or Legs (I prefer bone-in because it has more flavor and is more tender.)

3 tbsp Garlic honey (works well if fermented, it's fun and easy to make your own!) - Healing, Protection, Purification

One Goya Sazon Packet

1 Bay Leaf - Protection, Healing, Purification

1/2 Cup Baby Carrots (You could just chop up a regular carrot too lol)

1 yellow Onion

2 tsp grated Ginger - Cleansing, Energy, Healing

Half a bag of egg noodles (You could also use rice) - Longevity

4 cups chicken broth

2 green onions

Chicken Seasoning:

4 cloves garlic - Protection, Healing

1/8 cup chopped parsley - Protection, Strength

1/2 tbsp olive oil

2 tbsp adobo seasoning

1 tbsp thyme - Healing, Abundance, Health, Prosperity

2 tsp basil flakes - Abundance, Prosperity

1 tsp red pepper flakes

Salt and pepper - Banish Negative Energy

Juice of half a lemon - For Healing

Hot Scallion Oil:

2 tbsp oil

1 tbsp green onion

DIRECTIONS:

Blend the chicken seasonings listed above in a blender or in a mortar and pestle. Whichever you prefer. Rub on chicken and fry in a pot with oil until each side is browned. About 4 minutes on each side.

Add in yellow onion, ginger, and garlic honey, and cook until soft. Add in carrots and chicken stock. Add in Bay leaf and goya season packet. Cook for about an hour.

Add in green onions, and taste if the soup needs more seasoning. If it does, season to taste. Simmer for another 20 minutes.

When the chicken is tender enough to where it is falling off the bone, remove the chicken from the bone and discard the bones and bay leaf.

Add in egg noodles and cook for 7-9 minutes with the lid on, until the noodles are cooked.

Heat up 2 tbsp of oil until very hot. Add in green onion and cook for a little under a minute.

Laddel soup into a bowl and top with a spoonful of scallions and scallion oil.

Enjoy!

Editors Note: I'll never understand how people take such aesthetic photos of food loll.

#soups #recipes #witchy #kitchen witch #magick #kitchen witch recipes #witchblr #kitchen magick #witch #food #witches #cooking #savory #foodblogger #foodpics #modern witch #comfort food #recipe #cottagecore

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clarasunflowers · 1 year

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radfems against food waste! 🥬

here’s some good info compiled from kathryn kellogg on how to make use of food waste - remember to compost the rest! (click link for more from her including zero waste recipes!)

1. make your own apple cider vinegar

save all apple peels and cores in a mason jar. add 2 tbsp sugar, fill with water. let sit 3 weeks in the dark. strain water into new jar. let sit 3 more weeks in the dark. done!

2. how to eat broccoli stalks

trim off the bottom and shave the rough sides. slice long-ways into thin pieces. toss in with the “tops” and prepare how you like.

3. banana bread recipes using overripe bananas

4. revive wilted kale

cut off the stalks, then soak the leaves in ice water 30 mins. store them upright (like a flower bouquet!) in a jar with water in the fridge.

5. preserve lemon peels

boil 4-5 lemon rinds/peels for 30 mins. add rinds to jar, pour in ¼ cup olive oil, ¼ kosher salt. mix. store in the fridge!

6. get the most out of your squeezed fruit juice

simply microwave your lemons and limes 15-20 seconds and squeeze out a whole lot more!!

7. preserve wilted herbs

chop up wilted herbs and fill up and ice tray. add in water or oil or butter or lemon juice. freeze!

8. make stock from your veggie scraps

this is NOT for cruciferous vegetables! save veggie scraps in the freezer until the bowl is full. simmer 1 hour on the stove OR 6 hours in the crock pot. add herbs to your liking.

9. use carrot “tops” in place of parsley

honorable mentions

save and reuse other organic components!

1. maintain your flower petals

air dry or oven dry your flower petals (85°C/200°F for 20 mins). add in dehydrated orange peels and cranberries, rosemary, cinnamon sticks, and/or anything else you like. put in a covered bowl overnight. add to small fabric bag and let sit in your drawers/closet for that lovely potpourri scent!

2. upcycle your christmas trees

trim small parts of your pine, spruce, or balsam fir christmas tree branches. add to a jar with 1x1 mix of vinegar and water. shake shake shake! strain and use as a cleaner spray!

#eco friendly #zero waste #food waste #heart #op

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thoughtportal · 11 months

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Panang Curry Short Ribs

Ingredients

2 lbs boneless beef short ribs

1 tbsp salt

1 tbsp oil

2 large shallots

5 cloves garlic

1 can panang curry paste

1 tbsp flour

3 L unsalted beef broth (enough to just cover the beef)

1 can coconut milk (400ml)

½ tbsp fish sauce

1 tbsp sugar

Garnish

crushed peanuts

parsley

Instructions

Cut your beef short ribs into equal pieces about 3 inches in length.

2 lbs boneless beef short ribs

Season lightly with salt.

1 tbsp salt

Into a hot dutch oven add 1 tbsp of oil and sear the beef on all sides. Set aside after they are all evenly browned.

1 tbsp oil

Into the same pot, add your rough chopped shallots, cloves of garlic, and panang curry paste. Stir 30 seconds.

2 large shallots, 5 cloves garlic, 1 can panang curry paste

Add flour, stir until you can no longer see any more flour.

1 tbsp flour

Add beef stock, only enough to barely cover the beef.

3 L unsalted beef broth

Cover with a lid and place in the oven at 350F for 2.5 hours or until the beef is fork tender.

Remove the beef from the pot and set aside for later.

Add 1 can coconut milk, season with fish sauce, and sugar. Allow it to simmer on the stove uncovered for 10 minutes.

1 can coconut milk, ½ tbsp fish sauce, 1 tbsp sugar

Serve the sauce on top of your beef short ribs. Garnish with crushed peanuts, parsley, and any other greens you have.

crushed peanuts, parsley

#tiktok #tiktok recipes #recipes #recipe #thai recipe #short ribs #beef recipes

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