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vera-frolova · 3 months

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Soup Recipe Using fresh dill and pureed carrots, this soup is both beautiful and delicious. If fresh herbs are not available, use dried herbs in a ratio of one third.

#pound carrots #soup #amount #carrots #carrot dill soup recipe

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askwhatsforlunch · 5 months

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Soupe de Poisson (French Fish Soup)

Sometimes, it might be cheaper to buy a whole fish at the market, rather than fillets at the store. Ask your fishmonger to gut and cut it, or you can try your hand at filleting yourself if you're making Cured or Smoked Salmon, for the holidays. Keep the heads, tails and spines in zip-lock bags in the freezer, and even after you've eaten all the salmon and Skipjack, there's still plenty delicious things you can cook with what remains. You could make useful Fish Fumet; but in this season, a hearty and warming Soupe de Poissons seems the better option! It takes time, but it is all rewarded in taste and flavour! And there is something festive about dunking or floating toasted bread, slathered with Rouille, and generously topped with grated cheese! Happy Friday!

Ingredients (serves 6 to 8):

2 tablespoons olive oil

1 large onion

3 to 4 medium carrots

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried dill

2 garlic cloves

3 tablespoons olive oil

the head and spine of a large salmon

the head and tail of a skipjack tuna

2 cups water

1 tablespoon Chili and Herb Oil

1 1/2 teaspoon coarse sea salt

1 teaspoon freshly cracked black pepper

5 Whole Peeled Tomatoes + 1/2 cup of their juice

1 litre/4 cups Fish Fumet

2 to 3 cups water

1/2 teaspoon Piment d'Espelette or Cayenne Pepper

Heat olive oil in a large, wide pot, over medium-high heat.

Peel and finely chop onion, and add to the pot. Cook, about 3 minutes, until softened.

Peel carrots and cut them into slices. Stir into the pot, with the onion.

Season with dried thyme, basil, oregano and dill. Cook, a couple of minutes.

Peel garlic cloves, and stir into the pot. Cook, a couple of minutes more.

Transfer onion and carrot mixture to a plate; set aside.

Add olive oil to the pot. Once hot, add the salmon and skipjack heads and brown, about 2 minutes on each side. Add salmon spine and skipjack tail, and cook on all sides, as well. Cover with water, and bring to the boil.

Once boiling, reduce heat to medium, cover with the lid, and simmer 15 to 20 minutes.

Drain fish heads, tail and spines, and allow to cool before scooping out the cooked flesh, carefully removing all the bones.

Return large pot over a medium-high flame, and add Chili and Herb Oil. Add cooked salmon and skipjack flesh, and fry, a couple of minutes. Stir in reserved onion and carrot mixture. Cook, a couple of minutes more. Season with coarse sea salt and black pepper.

Roughly chop Whole Peeled Tomatoes, and stir into the pot, along with their juice. Cook, another couple of minutes.

Finally, stir in Fish Fumet, and bring to a slow boil. Once boiling, reduce heat to medium-low, cover with the lid, and simmer, 10 to 15 minutes.

Process soup, in batches in a blender, gradually adding water until mostly smooth, but not too thin.

Return over the heat, to warm. Stir in Piment d'Espelette.

Serve Soupe de Poissons hot, with toasted Sourdough generously slathered with Rouille! You can generously grate cheese, such as Cantal or Mature Cheddar on top, too! Bon appétit!

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najia-cooks · 6 months

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[ID: A greyish brown stew presented alongside flatbread, red pepper paste, green peppers, and carrot sticks. End ID]

سماقية / Summagiyya (Gazan stew with chard, chickpea, sumac, and 'lamb')

Summagiyya (سُمَّاقِيَّة; also translitered "sumagiyya", "sumaghiyyeh" or "sumaqiyya") is one of the signature dishes of the Gaza strip, in particular Gaza City. It consists of lamb, chard, and chickpeas in a sumac-infused broth; savor and zest is added by a dagga of dill seeds, garlic, and peppers, and nutty depth by a generous drizzle of red tahina. The resulting stew is thick, earthy, and slodgily grey (due to the green chard and red sumac)—it also has the characteristic sourness of much Gazan cuisine.

Summagiyya is most often prepared during holidays, especially Eid al-Fitr; it's an excellent make-ahead dish for these occasions, since it's even better once its flavors have had time to meld and mellow overnight. It is served cold alongside fresh vegetables, and eaten by using flatbread to scoop up each bite. This recipe provides a spiced seitan recipe to replace the lamb, but you may also use any lamb or beef substitute of your choice.

Today, summagiyya is often prepared with Israeli white tahina, as decades of punitive import laws, taxes, and restrictions have enforced Palestine's status as a consumer, rather than an producer, of food products. Israeli tariffs on, and confiscations of, Palestinian goods have forced those tahina factories that survived to import sesame seeds rather than using locally grown crops, even as they export the best of their product to Israel. The dubbing of foods such as tahina and hummus as culturally "Israeli" cuisine works to hide this exploitative relationship, and cement an Israeli national identity through the subsuming and erasure of Palestinian existence. It is for this reason that Emad Moussa writes that Palestinian cuisine has a role in "protecting against a people's very extinction."

Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to Palestinian hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

For the soup:

500g (2 large bunches) chard (شلق), diced

80g Levantine sumac berries (Rhus coriaria)

1/2 cup soaked and boiled chickpeas, mostly cooked (40g dry / scant 1/4 cup)

1/4 cup red tahina

1/2 cup (60g) all-purpose flour

1 large yellow onion

1/4 cup olive oil

1 tsp kosher salt

2 cardamom pods (optional)

2 allspice berries (optional)

More olive oil, to fry

Sumac berries can be found in the spice section of a halal grocery store. If you're unable to locate whole berries, pre-ground will do.

For the dagga:

1 1/2 Tbsp dill seeds

5 cloves garlic

1/2 green cubanelle pepper

2-3 dried red chilis (optional)

1/2 tsp black pepper

1/4 tsp cumin

Dill seeds may be found at a halal, south Asian, or speciality European grocery store. They are commonly used in Indian food and as a pickling spice. At a south Asian grocery store they may be labelled soyo, suva, shepu, or savaa.

For the lamb:

1 cup (120g) vital wheat gluten, aka gluten flour

1/2 Tbsp ground sumac

1/2 tsp ground caraway

1 tsp onion powder

1 tsp Palestinian 7-spice

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp ground aniseed

1/2 tsp turnermic

1 tbsp olive oil

1/2 tsp soy sauce

1 tsp miso paste

2 cloves garlic, grated

2 tsp pomegranate molasses

1 Tbsp white or red tahina

About 1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock

Pomegranate molasses is simply pomegranate juice that has been reduced to a thick consistency. It may be found in the sauces section of a halal grocery store.

Instructions:

For the soup:

1. Soak dried chickpeas in cool water overnight, or in just-boiled water for an hour. Drain and re-cover with water, and boil for 30-45 minutes, until almost fully cooked. Drain and set aside.

2. Simmer sumac seeds in enough water to cover by a couple inches for about an hour, until the water is dark red. Blend the seeds and water together, then strain the mixture through a cheesecloth.

If you're using ground sumac, skip the blending step. Use a cheesecloth or very fine metal sieve (such as one intended for brewing tea) to remove the ground spice from the water.

3. Whisk the flour into the sumac-infused water.

For the lamb:

1. Combine all dry ingredients in a large mixing bowl. Add wet ingredients other than stock and stir briefly. Add enough stock to produce a soft, smooth dough.

2. Knead by hand on a clean surface, or put in a stand mixer with paddle attachment on medium-low, for about 5 minutes. You should see stringy strands begin to form in the dough.

3. Allow to rest, covered, for 5-10 minutes to encourage gluten formation. Knead for another 3 minutes. Do not over-knead.

4. Tear the dough into bite-sized pieces.

Stringy seitan being pulled apart into pieces.

You may also shape the dough into a slab and cube it with a sharp knife—the lamb or beef used in summagiyya is usually cubed—but I prefer the texture of torn seitan to sliced.

5. Steam the seitan pieces for 10 minutes in a bamboo steamer or using a metal steamer basket. Place the bamboo steamer in the bottom of a wok and cover its base by about 1/2" (1 cm), then raise the heat to boil the water; lower the heat to keep the water at a simmer. If using a steamer basket, place it over the opening of a pot containing a couple inches of water and bring it to a simmer. Start the timer when the water begins simmering.

6. Heat olive oil on medium-high and sear the steamed seitan pieces, turning as necessary, until deeply browned on all sides. Set aside.

Fried seitan pieces.

You can save a step here by searing the raw seitan, then returning it to the pot after you've fried the onions to simmer it rather than steaming. I found that this produced a mushier texture.

For the dagga (دقة):

1. Grind cumin and black pepper thoroughly in a mortar and pestle, then add dried red pepper and dill seed and crush coarsely. Add green sweet pepper and garlic and pound until a coarse mixture forms.

Dill seeds, green sweet pepper, garlic, and dried red chili on a cutting board, alongside dagga in a large granite mortar.

You may also use a spice mill or food processor.

To assemble:

1. Chop the onion. Wash the chard and slice it thinly in one direction; turn it ninety degrees and slice thinly again.

Diced chard, fried seitan, dagga, and sumac-infused water with flour.

2. In a large pot, heat a couple tablespoons of olive oil on medium. Fry chopped onion, cardamom pods, and allspice berries for a minute until fragrant. Add half of the dagga and fry until fragrant.

3. Add chard and fry, mixing often, until wilted.

Wilted chard in a wok.

4. Add sumac mixture, chickpeas, and water to cover. Bring to a boil, then lower heat to a simmer. If you didn't steam your seitan earlier, add it now.

5. Continue to stir and simmer until the stew is thick, homogenous, and greyish-brown, about 15 minutes.

Simmered stew.

6. Add the remainder of the garlic mixture, the red tahina, a pinch of ground cumin, the 1/4 cup olive oil, and salt to taste. Return the steamed and seared seitan to the pot and mix.

Serve cool with flatbread, sweet green peppers, bitter green and black olives, carrots, leafy greens, and/or pickles.

#vegetarian recipes #vegan recipe #vegan cooking #Palestinian #Gazan #chickpeas #lamb #seitan #chard #dill seeds #pomegranate molasses

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starryeyeesworld · 1 month

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Veggies mealspø moodboard 🥦✨️

(As per the results from the poll I made 💚 I'm not sure this turned out the way I wanted it but it's cute so here you go)

Recipes

1) Just having plain uncooked veggies as snack is so nice (especially crunchy vegetables). Even if you add a simple dip it doesn't add too many c@ls!

Recipe for tztziki

You add in a bowl low fat greek yoghurt, grated cucumber, diced dill, diced garlic, a bit of olive oil and salt and you mix it (you can add mint too)

(A recipe for hummus is a bit harder but if you want it dm me and I'll try my best to explain)

2) Cucumbers or tomatoes on a rice cake with a little bit of light cream cheese 😋

3) vegetable soup

Veggie soup is actually pretty easy to make. Just cut veggies of your choice (carrots, onions, broccoli, celery, green beans). Lightly soute the veggies in a little bit of oil (its good to add them one by one starting from the one that needs to cook for longer to othe once that need less cooking). Then add some veggie broth (if possible low sodium one) and boil until ready.

4) Salad

Literally so easy but delicious and so filling. I usually just put a little bit of olive oil, salt, and lemon juice and it's soo good. Leafy greens, tomato, cucumber, and raw onion 😋 (you can add a few cubes of low fat feta cheese as well)

5) boiled or souted veggies (Brocoli, carrots) on top of rice is so nice as well, and so quick to prepare and easy to meal prep!

I hope this is somewhat helpful to at least one person~ 💚

I'm not sure how this post turned out but I tried my best~

If something in my explanation is unclear, you could always dm me or ask in the comments!!

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petermorwood · 4 months

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Wow-Wow Sauce

For @redwineand12gaugeshells... :->

In fact that bottled sauce (and nervousnigels) no longer exists, and in any case its principal ingredients of (squints) horseradish and mustard are way off base.

Wow Wow sauce was meant to go with boiled beef, and since a major ingredient was the meat's broth *, it was more like a pan gravy made at the end of cooking, than something intended to go into / come out of a jar in the preserves cupboard.

* 1817 was well before stock / bouillon cubes, however "portable soup" was a Known Thing and could be a possible alternative. The recipe is specific about using fresh broth, but here's how to make portable soup, because You Never Know.

youtube

Real Wow Wow sauce had no hyphen, no sulphur, no saltpetre and definitely no grated wahoonie, though some "real" ingredients of the Discworld version - mangoes, figs, asafoetida, anchovy - suggest Terry was taking inspiration from labels in his own kitchen, such as those on HP Sauce, Worcestershire Sauce and Yorkshire Relish.

*****

Dr Kitchiner's "The Cook's Oracle" is available online from Gutenberg (the 1833 American adaptation) as well as a PDF of the 1822 UK Third edition from Internet Archive.

Here's his recipe - whose title, for extra interest, includes the original name for what became "Bully Beef":

The good doctor's "pickled cucumbers" would have been vinegared like cornichons or gherkins, not brined like dill pickles. In addition, pickled walnuts are easier to find than they used to be; even the Tesco supermarket chain carries them...

...as well as mushroom ketchup.

You'd probably still need to make the other herb vinegars and the shallot wine (based on dry sherry), but those are easy, just a matter of steeping the herbs in the liquid for a week or so then straining off and bottling the flavoured fluid.

Another useful ingredient for period cooking is anchovy sauce, which is less, er, emphatic than full-on anchovy essence. You could always scale up if you like the taste.

This also has the advantage of being a pleasant - if you like fishiness - sauce in its own right; try a teaspoonful in a tablespoonful of EV olive oil then tossed with hot pasta. Yum...!

This one's from the same company as the mushroom ketchup and the packing clearly emphasises their "period-ness" (is that a word?) The anchovy sauce is a bit harder to find, but well worth tracking down.

*****

Finally, here's a Youtube short of Wow Wow sauce being made and sampled. It looks entirely acceptable, like a cross between a thin chutney and a thick sauce, and would be, to use Dr Kitchiner's own word, "piquante".

youtube

As a side-note, that by-play with tinned corned beef was a bit pointless, since its texture and flavour are both utterly unlike beef that's been slowly, gently boiled (simmered, TBH) with halved onions, carrots, root veggies etc.

Use shin or silverside; the magic tenderiser for those cheap cuts is Time (or a pressure cooker) - though you can also add a sprig or two of Thyme if you want...

#food and drink #wow wow sauce #wow-wow sauce #Dr Kitchiner #The Cook's Oracle #historical food #GNU Terry Pratchett #Youtube

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kitchenwitchtingss · 9 months

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Hi! I'm in love with your recipes and spells, and I was wondering if you had anything for success, specifically when it comes to jobs and job hunting? I've been doing small spells, but they've mostly been luck spells, just using moon salt to season my dishes and a couple other spices and herbs. My supplies and wallet are running low, and I've got what's potentially the most important interview in my career coming up.

The weather did not feel like being favorable when I asked for fair weather so there's that unfortunate already rip the universe decided to punish me for all my storm spells earlier in the month

Hi! Thank you so much! I wish you the best luck for your job interview ^_^

And I totally understand the weather thing, I live in a place that's always raining and storming haha.

The great thing about luck spells is they are very versatile, and heavily intention based. So whether you use a bunch of herbs and crystals or only a little. It usually has similar effects.

Here's a recipe!

LUCKY LENTIL SOUP

This recipe helps in a change of luck, or gives you that boost you need! Whether it be a job interview, a new work environment, an exam, or if you feel like you've been having terrible luck recently. Give this a try!

Ingredients

Olive Oil

1 yellow onion

1 cup chopped carrots

4 cloves garlic ~ Remove Negative Energy

1 lemon

Salt and pepper

Fresh chopped Dill ~ luck, abundance, success

1 potato, cubed

1 1/2 cup lentils, soaked

2 boxes of chicken stock/vegetable stock

Shredded Kale

Grated Ginger ~ luck, healing, protection, prosperity

Basil flakes or fresh basil ~ prosperity, money, protection, success

1 red bell pepper

One bay leaf ~ luck, protection, wisdom, strength

1 tsp turmeric ~ vitality

1/2 teaspoon ground coriander ~ longevity, prosperity

1 tsp cumin ~ protection

Directions:

On medium heat, cook onion, garlic, red bell pepper, and carrots until fragrant and soft. Add broth, juice of half a lemon, potato, grated ginger (as much as you'd like), basil flakes, bay leaf, turmeric, coriander, salt, pepper, and cumin, along with your lentils. Let it come up to a slow boil, and then simmer for a little over half an hour on a lower heat with a lid on, or until lentils are cooked tender. You can add lemon slices to the top if desired.

Add in shredded kale, and cook until soft. About 3-5 minutes. Add more seasoning and lemon juice if desired.

Top with fresh dill. Enjoy!

Here are a bunch of little tips + a recipe that are pretty cheap to do:

Drinking Chai tea.

Draw some sigils of luck and success onto the fruit or food you are about to eat.

you can sew little sigils on the inside lining of your clothes (that way they stay hidden)

If you drink coffee, you could add a little cinnamon for good luck!

You can make makeshift spell jars with old empty jars, spice bottles, pencil lead containers, or empty mint boxes with anything that is green, a little bit of cinnamon, bay leaf, intention written down on paper, and your favorite crystal. Keep it in a pocket.

Ring magic is pretty nifty if it's subtle for a job interview. Simple things like wearing a ring on your middle(association with intelligence, rationality, and quick thinking), or thumb(Creativity, and inspiration). Bonus points if you give it an intention!

You could burn a green candle while thinking of your intentions.

Saturdays are the best day to cast luck spells

The afternoon is also a really good time for luck and career spells

#witches #witchy #kitchen witch #witch #magick #witches of tumblr #witchcraft #kitchen witch recipes #modern witchcraft #modern witch #luck spell #luck #soup #food #witchblr

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mishafletcher · 5 months

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i wrote a book called cooking is terrible, which you can buy on amazon, or at any of the retailers here, or pretty much anywhere you can buy books.

the main post was getting pretty long, and the faq was also pretty long, but people often ask what kinds of recipes are in it, so here are some example recipes!

butter bean salad

Rinse and drain a tin of butter beans. Add crumbled feta and capers. Dress with lemon juice, olive oil, and a little bit of mustard.

Variations: Add quartered marinated artichoke hearts. Add chopped red onion. Add fresh chopped parsley, or fresh or dried thyme. Add sumac to the dressing. (If you do all these things, you have a main course salad that is fancy enough to serve at a party, or to grudgingly take to the work potluck.)

Keeps in the fridge for three to five days.

shitty soup

This soup isn’t actually shitty—it’s actually nice, and I eat it a lot—but we started calling it shitty soup, and the name’s stuck.

Bring enough stock for one person to a boil.

Add about 2 Tbsp of pastina. When the pasta is nearly done (which is only like, two minutes), crack in an egg and turn the pot to a simmer. After about two minutes of simmering, add some sort of veggie—shredded carrots, fresh or frozen spinach, frozen peas—and let it cook for another minute or two. Tada! You’ve made soup.

You can change this up, and don’t have to include all three bits—pasta and a few veggies, or just an egg boiled in stock, is great, and totally a meal. I give all three components mainly so there’s a note about timing. There are a million variations on this—add tomato paste or sesame oil, add other veggies, cook the egg to different degrees of doneness, etc. You can add a little cheese at the end, or a handful of (rinsed) tinned beans, or shreds of previously cooked meat. But at its most basic, broth + something else = soup, which is a meal that you can totally manage to make for yourself in under ten minutes, and then you can smugly tell the internet that you’re sure that what they’re having is nice and all, but you’re having homemade soup. And let’s be honest—most nights, this soup is not good enough to justify that, but who cares. Sometimes you gotta take what you can get.

things you can put on top of cottage cheese or yogurt to make them feel more like an interesting meal

this is just a list of ideas. the things in parentheses are optional extras, though you can use—or not use—whatever you'd like.

Peach or pineapple chunks

Jam

Pumpkin or apple butter

Berries

Cantaloupe/rockmelon

Granola or muesli

Apples, cinnamon, and honey

Literally just honey

Cinnamon sugar

Sunflower seeds + raisins + shredded cheese

Chili powder + black beans + avocado

Chopped tomatoes + garlic (+ spinach) (+ steak seasoning)

Cut-up spinach and chopped green onions (+ tomatoes)

Sundried tomatoes and olives

Chopped cucumber and olives (+ za’atar)

Salsa or hot sauce

Chopped radish, ready cooked beets, or cucumber + dill (+ garlic)

Mix in a bunch of Milo, Nesquick, or other sweetened chocolate powder. (You might want to add a splash of milk.)

Mangos + cardamom (+ honey or other sweetener) (+ pistachios)

Balsamic vinegar (+ strawberries if you wanna get fancy)

Basically any fresh herbs you have + salt

A spoonful of nut butter (+ chocolate)

Dried meat (like pork or mushroom floss, or that weird shredded jerky) + green onion

if you think all this sounds terrible, that's cool—this is not the cookbook for you.

if you're like, 'oh shit, i could make that soup in less than fifteen minutes,' maybe pick up a copy.

#cooking is terrible #recipes #easy recipes #cooking

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themirokai · 3 months

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I did my at-least-annual tradition of making my family’s chicken soup recipe on Sunday, and I took process photos, so I thought I’d share. Here’s what I have written down but for all its vagueness it’s still not accurate.

I think every generation has modified some stuff about the process and tweaked it for their particular tastes.

Instead of using a whole chicken, I use a split chicken breast (2 halves) plus a pack of chicken thighs (4). I like this better because the ratio of meat to fiddly bits is better and Surfski likes CHICKEN soup (lots of chicken per bowl). You could easily use half a breast or one or two fewer thighs, but I think the mix of white and dark meat is important for flavor.

Next is something I added to the recipe after reading Salt Fat Acid Heat. I salt my raw chicken and let it sit out for at least half an hour before I put it in the water. I think this helps the chicken hold flavor through the cooking.

While the chicken is sitting (so a change from the order of the recipe) I chop a large sweet onion plus the carrots, celery, and parsnips. I think I used 5 skinny stalks of celery, 4 carrots and 5 parsnips, but especially given the size variability you’ve got to judge this based on vibes. How much of each vegetable does your heart tell you that you need in your soup? The one exception to this is if you are not familiar with parsnips and you are considering skimping on them or leaving them out. That is not your heart. That is the devil and you must resist. Trust me on this and use about as many parsnips as carrots.

The next step was added by my great aunt who was a genius in the kitchen (also very good at refurbishing antiques but that’s less relevant). You heat up some butter and olive oil and sautee your vegetables in it. Yes it makes another pan to clean but it’s completely worth it. You don’t cook it for long! Just until the carrots and celery get bright and the onion is just starting to get translucent and everything is a tiny bit soft.

Ok, set the veg aside but I highly recommend snacking on some of the parsnips at this point. Every time I make chicken soup it always makes me want to make roast parsnips and I always forget when I’m meal planning.

Next it’s chicken time! Load your chicken into a big heavy pot and cover it with water. I just barely cover it because I’m going to need room for lots of veg.

Put that on your biggest burner and boil it. It will take a while to come up to a good boil. Once it’s boiling it will start to foam. This stuff.

Ick. Skim that off and throw it away.

Now, when the foaming is done, turn down the heat and dump in your veg. Mix it all in there then put your bunch of dill on top. Make sure you take off the twist tie or anything else holding the dill together.

My mom added this next step which she got from a friend of hers. It’s this shit called Better Than Bouillon.

You can use the plain chicken variety. Roast chicken is just what my grocery store had. I’m not 100% sure what it is but it really does add gorgeous flavor to the soup. I put one big spoonful in a big pot. This is what it looks like out of the jar.

Now you let everything cook together until the chicken is cooked. How long will that take? 🤷🏻‍♀️ Depends on the size of your chicken pieces and how high you have the heat, etc. When you think it might be done, pull out your biggest piece of chicken and poke it. It should be white and firm. If it is, pull the rest of the chicken out too and turn the heat way down but leave the veg and the dill in to simmer.

Now you walk away. Go scroll tumblr. Read a chapter of a book. Draw something. But you gotta let the chicken cool down.

Why? Because you’re going to shred that with your fingers and you don’t want to burn your fingerprints off. Or maybe you do. I don’t know your life.

Anyway, this is a good spot for me to stop and hit post because I’m on mobile and I’ll run up against the 10 image limit.

I hope you’ve enjoyed this so far! The rest of the recipe and the end product will be in a reblog.

#miro irl #cooking with miro #family recipe #cw meat #cw food #chicken soup #chicken soup recipe #long post

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nosanime · 6 months

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Salmon Soup (Makes 5 Servings)

We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp The Movie”.

During the construction of the campsite in Yamanashi, our characters spend the night to give the campground a test run. Nadeshiko and Aoi are assigned to feed the group and stumble upon a tremendous sale on salmon which they take advantage of for a selection of dishes for the evening. This first recipe we see them create is a play on a Finnish soup called lohikeitto.

6 Cups - Water

1 ¼ Pound Skin-Off – Salmon

7 – Black Peppercorns

2 – Bay Leaves

1 Medium – White Onion

4 Medium – Carrots

2 Small – Russet Potatoes

1 TSP – Dried Dill

1 TSP – Kosher Salt

1/2 Cup – Heavy Cream

Bring the water to a boil over high heat.

As the water boils, peel the carrots and chop these and the onions into a large dice.

Once the water is boiling, add the peppercorns, bay leaves, onions, and carrots; cover; reduce the heat to medium; and cook for 5 minutes.

As this is cooking, peel the potatoes and chop into large, bite-sized pieces.

After the 5 minutes are up, add the potatoes, cover, and cook for another 8 minutes.

As this is cooking, check the salmon for bones and slice into 10 large nuggets.

After the 8 minutes are up, add the salmon, salt, cream, and dill; reduce the heat to medium low; cover; cook for a final 5 minutes, and serve.

Optional/Notes:

If you use skin on salmon, make sure to check for any leftover scales on the skin before slicing it.

If you want a bit of a richer taste to the soup, you can substitute the water for a fish stock though this may reduce the amount of salt you need to add.

The small number of peppercorns don’t add a noticeable pepper flavor, so these can be crushed or ground if you want more pepper flavor to the soup.

If you would like to use fresh dill, increase the amount to 1 TBSP.

#anime #camping #camping food #nos anime #food #laid back camp #anime foodies #yuru camp #yurucamp #anime food #laid back camp the movie

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rats-are-cute-recipes · 2 months

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Matzo Ball Soup

This is the only soup everyone in my family will eat (several of my family members are soup haters, unfortunately). It is nice and easy to make, and since the recipe is so basic, you can easily add more ingredients to your tastes.

Ingredients

Dumplings

♡ 2 cups gluten free matzo meal (my recipe for that can be found here)

♡ 1 tsp baking powder

♡ 1/2 tsp salt

♡ 2 tsp dill

♡ 4 eggs

♡ 4 Tblsp olive oil

♡ 1/4 cup + 2 Tblsp water

Soup

♡ 1 Tblsp olive oil

♡ 2 cloves minced garlic

♡ 10 oz can of chicken

♡ 3/4 cup sliced carrots. You can also use baby carrots if you don't feel like cutting anything

♡ 6 cups chicken or vegetable broth

♡ 1 bay leaf

♡ 1/2 tsp onion powder

♡ Salt and pepper to taste

♡ Dill to taste

Instructions

Matzo Balls

☆ In large bowl, mix all ingredients

☆ Cover the bowl and leave in the fridge for at least 30 minutes

Soup

☆ Heat oil in a large pot

☆ Cook the garlic, chicken, and carrots until carrots have softened. If you are using raw chicken instead of canned chicken, cook it separately to avoid risk of food poisoning. I like to shred the chicken

☆ Add broth, bay leaf, onion powder, salt, pepper, and dill

☆ Bring soup to a boil, then cover and let simmer at low heat for at least 20 minutes.

☆ When matzo dough is done chilling in fridge, take it out.

☆ Using a small icecream scoop, scoop out balls and put into soup.

☆ Once again bring soup to a simmer and cover the pot. Let cook for 5-10 minutes

#my recipe #my recipes #gluten free #gluten free recipe #gluten free recipes #celiac #dairy free #matzo ball soup

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fattributes · 3 months

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Light and Airy Matzo Ball Soup

#food #recipe #dinner #soup #matzo #matzo balls #chicken #carrots #celery #onions #parsley #dill #dumplings

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damnedrainbows · 18 days

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@spoiled-spinstress

dill pickle soup is amaaaazing, and perfect for anyone that likes tangy savoury chowders. recipe below

1 and 1\2 cup of carrots. (or 2 cups but I like less carrots)

2 cups potatoes (5 or 6 medium potatoes)

5 1/2 cups chicken broth

half cup butter

4 or 5 medium pickles

1tsp old bay

1tsp salt and pepper

(bit of cayenne, or more if you like spice)

cup of sour cream

half a cup flour

1/4 cup water

Heat up the chicken broth and put diced vegetables in and melt the butter in. Allow to come to a boil until tender. Then turn the heat down to medium

Add pickles and pickle juice once the vegetables are tender(Start with a cup of juice and add more as you want it)

Cook bacon up and dice or crumble to to add later

Mix the sour cream and flour TOGETHER before adding the water. Incredibly important you mix the sour cream and flour a bit together first before adding the water. Temper in a bit of the broth (add some of the soup to the sour cream mixture)

Whisk the sour cream mixture a bit at a time on low heat. Whisk constantly to help prevent little lumps. Simmer it and add your seasoning. A add your bacon!

Snip in some dill, as much as you like! Toast some garlic bread and enjoy

I have a video I based this off of but I’ve made some adjustments like adding bacon

#cooking tips from jordan #everyone needs to make this soup it’s something you wouodn’t think is as amazing as it is #(ooc)

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clatterbane · 7 months

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Currently waiting for my insulin to kick in, with tonight's delight ready to go. We're headed well into the rainy chilly part of the year now, and today has been a great example. So, I got to craving some soup!

That's just some makeshift chicken vegetable stuff that I threw together, involving a couple of frozen chicken leg quarters, plus some leftover fried cabbage and half a container of tomato passata out of the fridge. I did cut up an onion and a few carrots for it, but the celery and little bit of green beans are straight out of the freezer. This batch has some thyme and dill, plus a little extra pepper on top of whatever was already in the cabbage. Which also brought some more onion and red pepper flakes to the mix.

On the side: some giant slightly fucked-up looking potato biscuits. Gluten free styley, of course.

We had about the right amount of mashed potatoes left in the fridge, so why not. I haven't made any potato biscuits in ages, and actually decided to look up some reference recipes for a change. We'll see how the lazy melted butter approach works out, as compared to cutting it into the flour like usual. I just subbed in my own impromptu mostly whole grain flour concoction, and added a spoonful of xanthan gum just to be safe though I figured the potato would keep it from going too crumbly without the extra binder. Since these are buttermilk, I also subbed in half a teaspoon of baking soda for one of the spoons of baking powder like I normally would.

That's looking and smelling entirely too good, and hopefully the biscuit consistency will be alright once I finally dig in!

#food #soup #vegetable soup #chicken soup #biscuits #potato biscuits #gluten free #clatterbane's half-assed cooking show

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lotshusband · 3 months

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Matzo ball soup recipe? Ngl I usually just gussy up maneshewitz but yours looks so damn good asikskga

we straight up did use maneshewitz for the matzo balls lmao, we used trader joe’s veggie broth (mistake) & plenty of dill, paprika, salt, pepper… i also caramelized a whole onion & ofc there was garlic / carrot / celery in.

tj’s veggie broth is extremely carrot-forward though (that was the mistake) and it made the soup soooo sweet. yucky. we hastily added miso paste & a bay leaf & cumin to counteract the sweetness, which made the soup edible!!! next time i’m making my own stock though -_-

#nathaniel.txt #replies #anon #welcome to my twisted food blog

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mariacallous · 4 days

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Let’s face it: There’s just something wonderfully soothing about seeing a steaming bowl of matzah ball soup with its pillowy-plump dumplings swimming in a bath of golden broth.

This healing vegetarian matzah ball soup delivers all the “ah” of its traditional cousin with precisely the right amount of goodness (and good-for-you-ness) thanks to a clever use of shiitake mushrooms, tomato paste and a pot full of seasonal vegetables. Whether you add our healthy matzah ball soup to your Friday night dinner routine or prepare a large pot for lazy Sunday afternoons for the family, this soup is certain to satisfy the stomach and soul.

When we first considered a vegetarian alternative to chicken soup we knew that we didn’t want to use bouillon cubes, powders or vegetable broth. The question was, how could we create a deep, rich taste that would satisfy our family? The first thing we did was caramelize some tomato paste with olive oil in order to enhance the flavors of the tomatoes and oil; then we added fresh shiitake mushrooms tops for their chicken-like texture and rich almost-smoky flavor.

Additional depth came from a cheesecloth bag filled with delicious ingredients — red and yellow onions (skins still on to create a rich-colored broth), carrot, parsnip and celery, dill, parsley and a whole head of garlic. We also cooked the matzah balls in the vegetable broth instead of cooking them separately, so they could absorb the flavor of the broth. The result was a rich, deep-flavored broth where the chicken was not missed!

This soup is easy to make and can be dressed up or down. Try serving it in an elegant china bowl with a steamed bundle of julienned carrots, zucchini, and yellow squash for a sophisticated first course to a formal dinner. You can also cut plenty of root vegetables (sweet potato, turnips, butternut squash) into a large dice and cook together in the soup for a delicious more rustic soup.

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aguineapigcouldntdothis · 16 hours

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You mentioned you needed a vegetarian matzah ball soup recipe

Here’s my mom’s:

Carrots, onions, celery, zucchini (optional), garlic, parsnips, mushrooms, a small turnip, dill, oregano, za’atar spice

2 cartons of veggie broth, water and let it simmer for 3 hours on low.

Do you also need a matzah ball recipe?

aaaaa thank you! a matzah ball recipe would be great

#answered

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