#ground beef recipes whole 30
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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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I'm bored so here's a recipe for beef cream stew I made.
Ingredients
150g Beef, cut into small bite-sized chunks about as thick as your thumb
1 Yellow Onion, cut into 12ths (that means cut into quarters, then for each 1/4ths, cut into thirds)
1 Carrot, cut into bite-sized chunks
1-2 Potatoes (depends on the person but I like using soft starchy potatoes), cut to similar volume to the carrot
Broccoli (optional, same volume)
Full cream (milk if unavailable)
Emmental cheese (or any white, springy and melty cheese you have), cut into small pea-sized chunks.
Water and oil
Spices
Coriander seeds
Rosemary, dried
Thyme, dried
Salt
White pepper (preferably powdered)
Bay leaf
Black pepper (optional)
Steps
Grab your coriander seeds, rosemary, thyme and salt, and grind them up to a coarse mix (either by a grinder or a mortar and pestle). You can also grind the white pepper if it's not a powder, otherwise just add it in later.
Rub your cut beef with the spice mix. Make sure your beef is patted dry before doing this.
Preheat your pot, add your oil and put your beef in it. Cook until it develops a crust and the pot forms a fond.
Remove the beef, add onions in the same pot and cook until soft and only a slight change in color.
Add potatoes and carrots, mix, then add the beef at top. Finally, add water and let it simmer for 30 minutes, stirring occasionally to avoid burning. You can add your bay leaf here.
Check if ingredients are now soft. Make sure the pot has sufficient water during the whole thing.
After 30 minutes, turn the heat to low and temporarily remove the pot from the stove to stop the simmering. Once stopped, put it back on. Add cream (or milk, if that's what you have) and optionally broccoli. Also add your freshly ground black pepper (optional). Constantly stir the pot to avoid curdling.
After 2-3 minutes, add the cheese. Continue to cook and stir until the cheese fully melts and incorporates into the stew. Season to taste.
Done. That's it. I've never made cream stew before so I looked up online and made one. The original recipe was a bit different, so consider this my interpretation. It's good and you can store it in the fridge and reheat with a microwave and it's still good. This is worth about 3-4 portions, depending on the person. I made mine in the weekends and I like it.
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@avocado-writing’s tav + Charlie enjoying some birthday soup bc it’s their birthday today and mine is in 5 days so!! Soup!! (My actual birthday soup recipe is under the cut)
Birthday soup
Don’t forget to get silly w it. That’s like, required. It’s your BIRTHDAY (or someone else’s birthday) you deserve to get silly.
I stole this from my mom btw, also make sure you know the difference between a herb and a spice.
Oh yeah also it includes soup dumplings.
Kitchen items:
Big pot w a lid
Cutting board
Knife
Ingredients:
2 tbls Butter
1pkg Stew beef (or chicken hearts, that’s the original ingredient I just don’t like em)
2 medium onions, one diced, one quartered (keep separate)
1 whole head of garlic, minced (jarlic works very well here)
3 cups of stock (beef if you use beef, veggie if you use chicken, do not use chicken stock it fucks up the taste)
3 medium carrots, chopped
2 medium potatos, chopped
1 celery stick, chopped
1/4 head of cabbage, chopped (optional, I just like cabbage an unreasonable amount)
1 whole package of frozen spinach, defrosted (do this in a bowl this shit is WET also keep the water)
Can of green beans (you could probably use fresh, I don’t like fresh tho so, idk)
Can of diced tomatoes
Rosemary
Thyme
Fennel
Mustard seed
Celery seed
Sprinkle of Cloves (ground)
Sprinkle of Nutmeg
5% Vinegar or lemon juice (or your favourite other edible acid, tomato juice would in theory work, lime juice is mid.)
Salt + pepper
1 tbls Paprika
Steps:
Butter in that pot, medium
Spices, add em, leave ‘em until they smell good, it won’t be long.
Beef and a splash of your acid in that pot, cook until 1/4 done
Carrot and celery in that pot, get em hot but don’t cook em too long.
Diced onion, spinach, and paprika + salt n pepper to taste in that pot, med-low
Stir, cover, leave it alone for 5ish minutes
Uncover, add garlic to that pot, cook until it smells like garlic
Stock + the canned bean and frozen spinach water, add it.
Canned tomato, add it.
Potato, add it.
Cabbage, add it.
All them herbs, add em to taste (I use roughly a tablespoon each of em dried, but I like my shit strong.)
Bring it to boil on high
Let that bitch simmer, you may need to periodically add water if he’s goin too hard. (START MAKING THOSE SOUP DUMPLINGS RN IF YOURE DOING THAT)
When the potato is 1/2 done that quartered onion (and the dumplings)
Finish the potato.
Bam. Soup. I like it more cold, but it is intended to be eaten hot.
Soup dumplings
I stole this from my roommate and add em to most soups tbh
Kitchen items:
Bowl,
Wood spoon,
Your Hands,
You could probably do this in a stand mixer but I don’t have one of those so, you’re on your own man.
Ingredients:
2 cups Flour
Water, hot as you can handle touching, volume required varies,
Salt
Pepper
Onion powder
Garlic powder
Whatever fresh herbs you like (dried don’t work here unless they’re ground absolutely tiny)
1 tbls of your favourite liquid fat (I use olive oil, canola and sunflower also work for sure)
Steps:
Flour, into the bowl
Seasonings, into the bowl
Mix well.
Add the fat
Slowly add water, mixing often until you get a slightly sticky ball.
Knead for a bit, I don’t really know how to describe the texture bc I’ve been making bread since I was a kid (and this is just a yeastless bread dough) but its finished when it stops really sticking to your hands (it’ll be tacky, not sticky)
Divide into 1 inch balls
Drop into the soup roughly 30 minutes before it’s finished.
Serve in the soup
Congrats, soup balls.
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What’s your favorite soup recipes? Your post about making a ton and freezing it may or may not have just saved me lol
yes absolutely!! im glad it might be helpful! i make a cabbage soup all the time that ill write out a bit later that’s really simple and filling! the most recent one i made was adapted from this post. I make this one with bacon AND diced chicken and it’s so divine, but it takes a lot of steps and requires a blender so it’s not as fatigue friendly, but worth trying if you have the energy!
other than that unfortunately i dont really use recipes. I mostly will just use whatever leftover I have on hand and add it to stock, like leftover rice, veggies, meat, pasta, etc. soup is great for me bc you can really just throw in whatever is about to go bad as long as it works with the flavor profile you’re going for, and if you’re already comfortable with cooking then it’s the same principle. if you can’t make your own stock than just use the store bought stuff. Use frozen veggies too if you dont wanna worry abt produce going bad. Also im lactose intolerant and have celiacs so i use almond milk instead of milk and cornstarch instead of using flour as a thickening agent, but it always turns out really good! if you’re not then adding some splashes of cream/milk and some melted cheese on top of different soups will probably be really good.
Del Real Foods has these precooked and preseasoned packages of different meats that you can use too if you have anxiety abt raw meat or you dont have the energy to do a full recipe. A lot of the time I’ll use their chicken and just throw that in with some chicken stock, whatever veggies i have like carrots or potatoes or celery and some hunks of onion, and then finish with some rice or pasta for a quick and homey chicken soup! :D
cabbage roll soup
- one onion
-preferred amount of garlic (i usually use 3-4 cloves)
- a whole cabbage
- about 4 cups of broth or stock, two of those cartons you buy at the store
- 1-2 cans of tomato sauce depending on how much you like tomatoes
- pack of ground beef or turkey
- cup of rice
- a healthy splash of balsamic vinegar and some spoonfuls of brown sugar optional.
You can do this all in a big pot so you dont have to worry about multiple dishes! sauté your onions until translucent and season with salt and pepper, toss in your garlic cloves for like 30 seconds and then throw in your meat. brown that then throw in your tomato sauce and stock. chop up your cabbage and throw that in and also toss in your rice. add the vinegar and some sugar to make it a little more tangy and deep, but it works fine without it. then just bring to a boil and wait until your rice is cooked and your cabbage is tender! its really easy to double this recipe or just add more rice to make it more filling. I’ve frozen this plenty of times to it freezes and reheats well!
#hopefull this is helpful!!#ask#anon#also flavor and spice are good for you and all food has nutrients so pack it with the spices and veggies and cheeses and whatever will be#good to your tastebuds!!
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spiced goat stew
Goat meat is ubiquitous across many of the Tamriel, and lends itself well to heavy spicing. This recipe is a northern Cyrodiilic specialty, making use of ingredients found in its more temperate regions while drawing inspiration from provincial cuisines by adding warming spices.
(Fair warning: this recipe involves a good bit of prep. Like most stews it can be made in large batches and frozen.)
Ingredients (spice rub):
2 lb bone-in goat stew meat
1 tsp oregano
1 tsp allspice
1/2 tsp cinnamon
1/4 tsp ground cloves
1 tsp paprika
1 Tbsp minced garlic
8 sprigs of thyme leaves, chopped
1 sprig of rosemary leaves, chopped
1 tsp salt
Combine salt, dry spices, and chopped fresh herbs and coat meat in the rub. Allow to marinate for at least 4 hours, preferably overnight.
Ingredients (stew):
1/4 lb butter
2 cups mirepoix
2 leeks, washed, trimmed, and sliced in half-rounds
Red wine
4 plum tomatoes, diced
1/2 c tomato sauce
1 head of roasted garlic
2-3 cups chicken stock
2 bay leaves
Bouquet garni consisting of: 2 sprigs rosemary, 4 sprigs of thyme, 4 parsley stalks, and a cinammon stick tied into a bundle (optional)
Salt and pepper to taste
Instructions:
In a large pot, melt the butter and brown the seasoned goat meat.
Set meat aside; add more butter if necessary and saute mirepoix and leeks.
When the leeks and onions become translucent and fragrant, deglaze the pan with a splash of wine and add diced plum tomatoes. Cook for a few minutes until they begin to get pulpy.
Return meat to the pot along with tomato sauce, chicken stock, roasted garlic, bay leaves, and bouquet garni (if using).
Bring to a boil and turn heat to low. Cover and simmer until the meat is tender -- I let mine go for about an hour or more.
Remove bouquet garni. Season with salt and pepper. Serve with rice or warm buttered flatbreads.
Notes:
Goat meat: can often be found in the frozen section of larger and specialty grocery stores. I buy mine from a local Asian market. If your area is tragically bereft of goat, substitute any beef stew meat.
Chicken stock: start with 2 cups and add more liquid to your preference.
Roasted garlic: I cook this in batches; it'll keep for 2 weeks in the fridge and a month in the freezer but it never lasts that long. Slice the tops off three whole heads to expose the cloves, coat in oil, and roast at 400F/200C for 30-45 minutes. Some wrap them in foil first; I roast mine in a dutch oven with the lid on. If you don't want to do this just saute some minced garlic with the mirepoix and leeks.
#funny story: when I stopped being vegetarian goat was the first meat I ever tried to cook#it was stew meat and I called my mom in a panic because there were BONES in it and I thought I had to cut them all out#she laughed at me#and the stew turned out great. one thing about vegetarian cooking is you learn how to season stuff#ray cooks#food
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Thanks to @skquill for inspiring me to make another video game inspired food. Today's special is... Manana's battle soup! I took a crack at this and basically combined two soup recipes of mine into one, those being a hearty meat and veggie soup with a cream of soup recipe to create this one. The result is a very savory and filling meal that you can pair with rice or toasted bread on the side. So let's begin!
Ingredients:
1/2 pound of ground beef ( This was inspired by the ingredient bunnit meat from the game, though personally you can omit from recipe if you want a meat free soup OR for higher quality add braised beef, cut into chunks and simmer for 25-30 minutes in the pot during the step where we combine the flour and broth together before adding the veggies in)
4 large potatoes peeled and cubed
½ tsp salt
3 teaspoons dried basil
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 teaspoon of Italian seasoning
5 Tbsp unsalted butter
1/2 med onion finely chopped
2 garlic cloves minced
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 1/2 cups chicken broth
1 cup mild or sharp cheddar cheese shredded
3/4 cup sour cream
¼ tsp ground black pepper
3 celery ribs chopped
1 daikon sliced (used for the glitter radish)
3 carrots sliced (used for the comet carrot)
1/2 cup of mushrooms
Optional ingredients: 2 tbsp of balsamic vinegar, 1 tbsp of brown sugar, a pinch of salt and pepper
INSTRUCTIONS:
In a large skillet, cook beef and 1/4 of onion over medium heat until meat is no longer pink; drain excess grease. Bring back the meat to the pan to season with a pinch of salt, pepper and add in the listed Italian seasoning, dried parsley, onion powder and basil for taste. Set aside.
OPTIONAL STEP FOR PRESENTATION PURPOSES: chop mushroom heads and slice carrots long ways, cook in a frying pan with 1 tsb. of butter and a pinch of salt. Leave on frying pan for 6 minutes untouched, in the meantime prepare vinegarette by combining balsamic vinegar, pepper, and brown sugar, stir and set aside. Go back to the veggies, stir to make sure they're an orange/brown color, turn stove to low and slowly add vinegar mixture on top. Turn off heat completely after 30 seconds more of stirring. These veggies will be nicely glazed and perfect for your toppers. If you do not wish to do this, skip this step and add mushrooms and carrots at the same time you would the celery and potato to the stew.
Next, Peel and cube the potatoes into small pieces. Add the potatoes into a pot and cover with water. Season with salt and cook for about 10 minutes or until potatoes can be pierced through easily. Drain and set aside. (Similarly, for the daikon do the same, but chop it into the star shape recognized on the top of the soup in game before boiling. It will be used as the topper. IF you do not have daikon in your local store, slice one of the potatoes into star shapes instead and boil accordingly and chop the rest to add to the soup).
Into a pot, add butter and chopped onions and sauté until onions are tender. Add the minced garlic and cook for an additional minute. Whisk in flour until incorporated. Add in the milk and chicken broth and bring to a soft boil. Add the potatoes and chopped celery (if you skipped the balsamic vinegar step also add in the carrots and Mushroom now), add in the cooked ground beef. Give it 10 minutes on medium heat to simmer and taste, if need be, season the soup with more salt and pepper. Mix in the sour cream and shredded cheese next. Bring the soup to a boil and remove from heat once a creamy consistency is achieved.
Serve into serving bowls, top with daikon stars and (if you did it) balsamic glazed mushroom and carrots. ENJOY!
Optional: serve with green onion on top for extra flavor!
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Italy
Hi and welcome back!
This time we are going to talk about Italy. Italy is a country in Southern Europe that is famous for a lot of things, but maybe most for its food. Italy has given us our beloved pizza and many different pasta dishes. Since I have been to Italy quite a few times I can tell you that their food is amazing. Since I love Italian food I felt like I had to cook their national dish. As said, Italy is famous for a lot of different food but after some research I found that most Italians see Pasta Bolognese as their national dish. So that Is what I decided to do. Here comes the ingredients and how to cook a bolognese.
Ingredients 6 people:
2 tablespoons olive oil
1 small/medium carrot
1 small celery stalk
1 small onion
300g/10.5 ounces ground beef (not too lean)
300g/10.5 ounces ground pork
0.5 cup/1.2 dl dry red wine
2 tablespoons tomato paste
500g/2.25 cups tomato puree (passata)
2-3 pinches salt
2 dashes pepper
1-2 whole bay leaves
80 g milk (2 % or whole milk)
Instructions:
Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).
In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.
After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta.
This is how it turned out! And let me tell you, it was amazing, so worth the wait. Letting the bolognese simmer for a couple of hours really brings out some incredible flavors. Even though this can seem a bit difficult to make, it was really easy. I'm just an amateur home-chef who likes food and in my opinion this was one of the best bolognese I've ever eaten. One thing with this recipe that might be a bit controversial is that I used milk. When I did my research I actually found that they actually added milk in their bolognese when it was created. I'm not 100% certain of this information, but I feel like it was a good choice adding milk. I really recommend you to try this, you won't be disappointed!
Until next time, I'm out!
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Hello everyone to another Duck Bites. The food blog for food lovers and food from video game, movies and shows that people enjoy.
Today food we are cooking is from a recipe from the fallout cookbook called Vault Tec's Meaty Chili.... oh wait scratch that it's now Carol's Mystery meat stew from Fallout 4.
The ingredients are...
1 whole poblano pepper
1 large yellow bell pepper
1 large red bell pepper
1-2 onion (1 medium or 2 smalls)
Oil for the peppers/onion
Oil for the cooking part
1lb of beef
( it says 1lb of lamb meat in the book but if you don't like lamb or can't find it or can't afford it another pound of beef is good to substitue)
2 tsp of salt
1 tsp of B.pepper
2 1/2 TBSP ground Cumin
3TBSP chili powder
1 TBSP brown sugar
2TBSP ground coffee
1TBSP ground Fenugreek ( if you can't find in the local super market, either the authentic India markets or the internet is the best place to get them.)
2 tsp worcestershire sauce
4 cloves of garlic ( if small 5 cloves is good )
1 Jalapeño seeded and Diced
1 can of red beans ( you can add as much beans you like, it's up to you)
1 28 oz of Diced tomatoes canned
3 bay leaves.
Step 1. Turn your oven at 450 degrees, on a baking tray brush your peppers( not the Jalapeño) and onion in oil. Once your oven is at temp. Place the tray in the oven until its charred up. ( In culinary terms it's called Blister because your burning the skin so it will be easy to peel the skin.)
( If you have a Gas stove, skip this process and add them to the flames and let it blister)
Step 2. While that is Blistering, gather all your Mise en Place (means in French Everything it's in place. Its a Culinary term to organize and gather all your ingredients Instead of scrambling and messing up the recipe.)
( I got whole Fenugreek instead of powder, best thing to do is toast them like a minute or 2 and grind them up to have more intense flavors )
Step 3. Once your peppers and onions are done, place them in a bowl wrapping up a plastic wrap and poke wholes to let steam to get out. Wait for 30 minutes or their cool to the touch ( what your doing is creating steam, it's so hot inside that it's continuing to cook the flesh so they can be soft and tender instead of fully charing the whole peppers. This will make them a smoky taste to the dish. )
Step 4. Once the peppers and onions cool, the skin of the peppers are easy to peel out and the flesh be soft so it's easy to get the seed out. Chop everything up and place it back in the bowl.
Step 5. In a large bowl add oil and on a medium high heat add your meat and brown it.
Step 6. Add your spices and sauce in the pot and stir it up, add the veggies and combine that too as well. Lastly add the tomatoes, beans and bay leaf in the pot and combine everything. Cover with a lid on low and let it simmer for 5 hours.
( Don't forget to stir the pot )
Soooo at the end this was a MEEEEEHHHH type of dish. I added more salt and some bit of spice to it, even added some cheese and sour cream to buff the flavors. At the very end I hope yall enjoy and learn new terms of culinary words
#food blogs#food photography#foodblogger#foodpics#yummy#cooking#dinner#chili recipe#fallout 4#fallout#fallout courier#fallout 2#fallout3#fallout posting
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Jimmy Jones' Manly Meatloaf
From Tommy Tucker's Tooth
The History
While Walt Disney was able to sell off a series of his Laugh-O-Grams shorts, money was still tight at the floundering studio. In order to stay afloat Disney took on some adverstising commissions. A local dentistry requested an educational short on the importance of brushing one's teeth, that was shown to schools within the Kansas City area.
The short was mostly live action, with a few animated effects, and even some puppetry. The documentary was a success and not only paid that month's bills for the company, but the dentist even financed a squeal short, Clara Cleans Her Teeth.
The Food
Now, you would think that a film about cavities would feature the danger of eating too many sweets or some such, but no. The only food in the short is leftover meatloaf and potatoes.
Well there's as many meatloaf recipes as there are rocks in a quarry, so the question was which recipe to go with?
I decided on one published in 1922, the same year that the short was made. This comes from The Stag Cookbook: A Man's Cookbook For Men. It's a curious historical oddity that can be found on the Gutenberg Project.
The book features recipes from famous men of the time such as Houdini, Charlie Chaplin, and Harold Lloyd. This particular recipe is by Charles P. Steinmetz, (one of the fathers of electrical engineering) and is clearly intended to be cooked over a campfire, but it can easily be modified for an oven.
Ingredients
1/2 pound ground or finely minced beef
1/2 pound ground or finely minced pork
1/2 pound ground or finely minced veal (optional)
Some chopped bacon, cut into about 1 inch square pieces
2 eggs
1 1/2 teaspoon pepper
1 1/2 teaspoon salt
1/2 teaspoon celery salt
Butter (enough to cover the pan)
1 cup cream or whole milk
Cookware
Cast Iron Frying Pan
Lid to frying pan or aluminium foil
Tongs
Mixing bowl
Knife
Directions
Now Steinmetz would have you mince the cuts of meat yourself. Which can do using a food processor. However, if you want to skip this step and used pre-ground meat, no one will judge you.
Also, if you can't find veal or it's too expensive, feel free to replace it with more ground beef, or another ground meat of your choosing. You can even omitted it entirely and just make a smaller loaf of need be.
For the meatloaf, combine meat, eggs, and spices into mixing bowl. Form a round loaf.
Then in a cast iron frying pan melt the butter, and add the loaf.
Cover the pan and cook in an oven on low heat (around 350 degrees) for roughly 30 mins.
Turn the loaf over, add more butter, and cook for an additional 15 mins. Checked to make sure it's fully cooked in the center. If not, cook for another 15 mins.
Once fully cooked on the inside, remove the skillet from the oven and place on the cooktop.
Sear each side of the loaf, on high heat, until l each side is brown. Add butter as needed, so as not to stick.
Then remove the loaf from the pan and let it rest.
Pour a cup of cream or rich milk into the now empty pan, and keep on medium heat.
Stir untill brown gravy is formed and pour that over the loaf.
Serve with a side of boiled mealy potatoes.
Now that's what the main characters had for dinner, but what of the leftovers?
Next time will be discussing potato salads and iceboxes, as we continue on with Tommy Tucker's Tooth.
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Latin American Recipes : Encebollado (Ecuador)
Buckle up and get ready to learn Ecuador’s best hangover cure that’s very easy to make! This is a recipe I found that I also modified to make even more simple especially for beginners.
Encebollado doesn’t really have a good direct translation besides onion soup, but it’s so much more than that—add in some tuna, yuca, and plenty of flavor. Heck, some types of encebollado even have beef in them. It is served EVERYWHERE in Ecuador and you can have it at any time of the day.
This recipe is for Atún Encebollado for 6 servings.
What you need (hate me for imperial measurements all you want):
2lbs tuna
1lb yuca/cassava
2 tbs sunflower (or neutral) oil
2 tomatoes diced
1/2 a red onion diced
1 tps chili powder
2 tps ground cumin
8 cups of water
5 cilantro sprigs
salt (as much as your ancestors desire you to put in)
Directions:
Heat the oil on medium heat in a deep pot to make a paste with the diced onion, tomato, cumin, chili powder and salt.
For the salt, give it a GOOD shake that'll make your ancestors proud, but don't overdo it either.
Add the water and cilantro springs, and then bring to a boil.
Separate or break the tuna into small to medium size pieces.
If you bought a yuca root, skin it and de-core it. Your yuca should have no striations, black spots, and should not be soft. Cut it up into chunks.
Add the tuna and yuca, and cook for until the yuca is fully cooked, about 20-25 minutes if you used a whole root, or about 30-40 minutes for frozen yuca. If the yuca is not soft, it will need to cook longer until it is.
Taste and add salt if needed.
#cooking#latin american cooking#latin american culture#ecuadorian food#comida ecuatoriana#encebollado#atún encebollado#spanish culture#latin american recipes#ecuadorian recipes#learn spanish#ecuador#ecuadorian culture#easy beginner recipes#easy beginner cooking#recetas ecuatorianas#recetas para cocinar
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recipes, Fandom Wank, racism?
So at some point in 2007/2008, I found a thread of like... idk what was going on exactly. I think someone was talking about racism in the context of Fandom Wank, and then other people started butting in posting recipes. I saved the recipes, then at some point got annoyed by all the garbage in between them and copy pasted the whole damn thing, figuring I'd go back later and cut out the irrelevant posts and organize the recipes.
15 years later this lil old RTF has what I assume someone will call a goldmine look into the past.
So here it is. The entire thing. You'll see that at the beginning I separated out the recipes and then stopped bothering. I very honestly didn't look at all the comments so WARNING you might see shit you didn't want to see. But yeah. Also screen reader friends you probably want to skip this cuz there’s a ton of just like, written out html stuff. Okay here you go:
From F_W 1/1/07
http://www.journalfen.net/community/fandom_wank/1041982.html?thread=141665342#t141665342
No Frost Chocolate Chip Cake
1 Pk. sour cream chocolate cake
1 1/2 cups chocolate chips
1/2 cup oil
4 eggs
1 cup sour cream
1 3oz instant chocolate pudding
1/2 cup warm water
Stir cake mix, pudding mix, eggs, and sour cream together.
Add oil, chocolate chips, and warm water. Mix well. Bake 45-55
minutes at 350 degrees. Sprinkle with powder sugar. It's delicious!
http://www.journalfen.net/community/fandom_wank/1041982.html?thread=141733950#t141733950
Singe's Peach Cobbler
1 cup self-rising flour
1 stick butter or margarine
1 cup sugar
1 cup milk
1 15oz can of yellow cling peaches in syrup
Melt butter in deep-dish skillet or casserole dish. Mix together milk,
sugar and flour and pour over the butter. (Do not mix in!) Pour can of
peaches, syrup and all, over the batter. (Do not mix in!) Place in oven
at 350 degrees and bake until it's bubbly brown.
Serve hot with vanilla ice cream.
~~~~
"Why the hell is my paycheck two days late?!" soup (digigirl132)
~1 pound of some sort of cut up/ground up meat (hamburger works best,
but feel free to use whatever you have on hand)
~1 pound or 1 1/2 pounds veggies of your choice (if you like broth,
go with the first. if you like stuff, go with the second)
~1 can diced tomatoes (optional)
~6-9 cups water (depending on how much broth you like)
~1 bayleaf
~2 bullion cubes for every 3 cups of water (you beef for cow meats,
and chicken for any other kinds of meats.)
~a dash of garlic
~a dash of salt
~a dash of pepper
~a dash of whatever other seasonings you like
STEP ONE: Fully cook meat in a frying pan.
STEP TWO: Add water, veggies, tomatoes, bullion cubes, and bayleaf to
either a crockpot on high or a "noodle pot" on 6. (I forget what they're
really called, but they're the really big pots that are freaking impossible
to lift if they are full of water)
STEP THREE: once the water is bubbling a little (but not full out boiling),
turn the heat down to low on the crockpot or 1 on the "noodle pot" and
add the cooked meat. Add seasonings.
STEP FOUR: Let cook for an hour and a half, stirring every ten minutes.
STEP FIVE: Eat soup.
This recipie serves 6-8 people. The name tells you how my family
discovered this recipie. ^_^
From http://www.journalfen.net/community/fandom_wank/1164745.html?thread=181818057#t181818057 2 boneless chicken breat halves 1 large onion, sliced 3 tablespoons veg. oil 1 can sliced tomatoes 1 teaspoon grated ginger (or 1/2 teaspoon powdered) 1 1/2 teaspoons salt (or to taste) 3 tablespoons curry powder 1 tablespoon chili powder 1/2 cup yogurt (plain) Cut chicken into small cubes. Heat oil in large skillet and sautÈ onions (long slow cooking at this stage is the secret to a good curry! :) ). Don't brown - just cook for about 10 minutes until nice and soft. Add garlic (1 teaspoon) and ginger and continue cooking for about 2 minutes. Add chili powder and curry power and stir and cook about 1 minute. Add tomatoes (with juice!) and mix well. Add salt. Stir in chicken and cover. Cook over low heat about 30 minutes until chicken is done. Stir in yogurt until smooth. Serve with rice and naan and death pickles! Love, Sera's mom
from same F_W as above:fern_on_fen ([info]fern_on_fen) wrote in [info]fandom_wank,
@ 2008-07-03 15:24:00
Previous Entry Add to memories! Tell a Friend! Next Entry
Entry tags: anonymeme, dramatic reading, fandom: doctor who, ianto is crying, lurk moar, oh christ here we go again, omg mock people mock, oppression, outraged mice, please delete me, please mommy make it stop, race wank, racism, raised by hyenas, serious business, someone is wrong on the internet!, still not funny, stop sharing your thoughts, think of the children, this is not funny, this is the wank that never ends, too many fucking tags, unfunny business, wankers who will not shut up, wanking inside the house, what is wrong with you people?, what the shit is this?, whut, writers are often pompous douches, you are not funny, your kink is not okay
Race Wank? In Who Fandom? It's just as likely as you'd think…
As Whomageddon rolls on, [info]doctorwho brings us another sterling gem. Or rather, two bright turds of wank, coupled together to form a synergistic pile of perfection.
First, [info]cringer1982 shares that he's written a very pointed letter to the BBC about how they have portrayed Asians in their recent episode Turn Left. He neglects to mention that he's white as the fresh driven snow. Irish, in fact.
BBC officials respond with a letter that has nothing to do with anything.
Some people don't see his point.
[info]myfavouriteplum is just as mad at Turn Left, but being Chinese, with an appropriately Chinese icon, people seem to be taking her protests a little more seriously.
Hilariously, seriously in fact.
It was a bit like if they had "Planet of the Africans" and had people dancing around with spears and singing "Mammy". Do. Not. Want.
Also, the anon meme continues to be offended by everything.
Who wank, I just don't know how to quit you.
(Post a new comment)
[info]tarash
2008-07-03 08:46 pm UTC (link)
Good thing: The guy sends a letter/e-mail of complaint to the people responsible for Doctor Who. While I'm sure the racism debate on LJ and other fannish circles does a lot of good in that it makes people think about character portrayal and all that, those essays and discussions aren't going to change the show. So, good on the guy to complain to the actual people responsible for the things he found offensive.
Bad thing: Well, like the anon meme said
"LET'S PLAY FUNNY/NOT FUNNY
FUNNY: FANDOM_WANK
NOT FUNNY: RACISM
SEE THE DIFFERENCE?"
(Reply to this)(Thread)
[info]goblin
2008-07-03 08:58 pm UTC (link)
I LAUGHED AT THE TAGS. I LAUGHED IN ANTICIPATION OF A TSUNAMI OF "LURK MOAR". THERE IS HUMOUR TO BE HAD, MY FRIEND, JUST NOT WHERE THE OP EXPECTED IT.
AND WHAT'S SO SCANDALOUSLY WANKY ABOUT A WHITE GUY DISAPPROVING OF RACISM, ANYWAY? OOPS, I SHOULD HAVE TOSSED A TOWEL ON THE FLOOR BEFORE I SAID THAT. HOLD ON; I KNOW WHERE THE MOP IS.
(Reply to this)(Parent)(Thread)
(no subject) - [info]tarash, 2008-07-03 09:01 pm UTC
(no subject) - [info]goblin, 2008-07-03 09:05 pm UTC
(no subject) - [info]tsubaki, 2008-07-03 10:22 pm UTC
(no subject) - [info]goblin, 2008-07-03 10:26 pm UTC
[info]lab
2008-07-03 08:49 pm UTC (link)
The next time you think about posting this here - turn right.
(Reply to this)(Thread)
[info]puipui
2008-07-03 09:16 pm UTC (link)
Don't mind me, I'm just here to post with the matching icon. YET AGAIN. >:(
(Reply to this)(Parent)(Thread)
(no subject) - [info]ari_o, 2008-07-03 09:25 pm UTC
(no subject) - [info]lab, 2008-07-03 09:40 pm UTC
(no subject) - [info]puipui, 2008-07-03 09:46 pm UTC
Ok, the chor - [info]lab, 2008-07-03 09:53 pm UTC
[info]sevendeadlyfun
2008-07-03 08:53 pm UTC (link)
Wow. Even I know race wank isn't funny. Next time, bring Twilight wank instead. That's a guaranteed funny.
(Reply to this)(Thread)
(no subject) - [info]disdainful_soul, 2008-07-03 09:08 pm UTC
(no subject) - [info]sevendeadlyfun, 2008-07-03 09:11 pm UTC
(no subject) - [info]disdainful_soul, 2008-07-03 09:15 pm UTC
(no subject) - [info]tarash, 2008-07-03 09:20 pm UTC
(no subject) - [info]sevendeadlyfun, 2008-07-03 09:25 pm UTC
(no subject) - [info]tarash, 2008-07-03 09:31 pm UTC
(no subject) - [info]cmdr_zoom, 2008-07-03 09:38 pm UTC
(no subject) - [info]sevendeadlyfun, 2008-07-03 09:41 pm UTC
(no subject) - [info]eleutheria, 2008-07-03 10:54 pm UTC
(no subject) - [info]ultimi_scopuli, 2008-07-03 10:25 pm UTC
(no subject) - [info]missm, 2008-07-03 10:04 pm UTC
(no subject) - [info]sevendeadlyfun, 2008-07-03 11:11 pm UTC
(no subject) - [info]rennyn_alerothi, 2008-07-03 09:22 pm UTC
(no subject) - [info]tsubaki, 2008-07-03 10:23 pm UTC
(no subject) - [info]dragonfangirl, 2008-07-03 10:40 pm UTC
(no subject) - [info]sevendeadlyfun, 2008-07-03 10:41 pm UTC
(no subject) - [info]bukowski, 2008-07-03 10:52 pm UTC
(no subject) - [info]iwanttobeasleep, 2008-07-03 11:04 pm UTC
(no subject) - [info]sevendeadlyfun, 2008-07-03 11:10 pm UTC
[info]aslantabook
2008-07-03 08:53 pm UTC (link)
I hear "Who Wank" sung as an existential version of "She Bang".
And every time Roberta signs her posts, I read it as a random interjection of her name.
Matt Daaaaamonnn…
(Reply to this)
[info]llama_treats
2008-07-03 09:06 pm UTC (link)
I loved Turn Left.
So there.
P.S. I'm white as the fresh driven snow. Well, with a slight tan.
(Reply to this)
[info]freewheel
2008-07-03 09:07 pm UTC (link)
I don't know about him, but I eat potatoes, drink Guinness and guard my pot of gold all the time. Sounds like a good Friday night to me.
(Reply to this)(Thread)
(no subject) - [info]judyhazeleyes, 2008-07-03 09:30 pm UTC
(no subject) - [info]goblin, 2008-07-03 10:40 pm UTC
[info]puipui
2008-07-03 09:15 pm UTC (link)
Who wank, I just don't know how to quit you.
But, oh, how we wish you did.
(Reply to this)
[info]eldritch
2008-07-03 09:16 pm UTC (link)
I'm just ASTOUNDED at how people STILL haven't learned that F_W and racism don't mix.
Do we need helpful diagrams? I think we might.
(Reply to this)(Thread)
(no subject) - [info]ari_o, 2008-07-03 09:20 pm UTC
(no subject) - [info]goblin, 2008-07-03 10:17 pm UTC
[info]ari_o
2008-07-03 09:18 pm UTC (link)
There is a time and place. This is neither.
(Reply to this)
My mom's chicken curry!
[info]seraphtrevs
2008-07-03 09:20 pm UTC (link)
2 boneless chicken breat halves
1 large onion, sliced
3 tablespoons veg. oil
1 can sliced tomatoes
1 teaspoon grated ginger (or 1/2 teaspoon powdered)
1 1/2 teaspoons salt (or to taste)
3 tablespoons curry powder
1 tablespoon chili powder
1/2 cup yogurt (plain)
Cut chicken into small cubes. Heat oil in large skillet and sautÈ onions (long slow cooking at this stage is the secret to a good curry! :) ). Don't brown - just cook for about 10 minutes until nice and soft. Add garlic and ginger and continue cooking for about 2 minutes. Add chili powder and curry power and stir and cook about 1 minute. Add tomatoes (with juice!) and mix well. Add salt.
Stir in chicken and cover. Cook over low heat about 30 minutes until chicken is done. Stir in yogurt until smooth.
Serve with rice and naan and death pickles!
Love,
Sera's mom
(Reply to this)(Thread)
Re: My mom's chicken curry! - [info]ari_o, 2008-07-03 09:21 pm UTC
Re: My mom's chicken curry! - [info]seraphtrevs, 2008-07-03 09:25 pm UTC
(no subject) - [info]ari_o, 2008-07-03 09:27 pm UTC
(no subject) - [info]seraphtrevs, 2008-07-03 09:31 pm UTC
hahaha good times! - [info]rennyn_alerothi, 2008-07-03 09:26 pm UTC
Re: hahaha good times! - [info]ari_o, 2008-07-03 09:28 pm UTC
Re: hahaha good times! - [info]witty, 2008-07-03 09:52 pm UTC
Re: hahaha good times! - [info]sadako, 2008-07-03 09:45 pm UTC
Re: hahaha good times! - [info]rennyn_alerothi, 2008-07-03 09:57 pm UTC
Re: My mom's chicken curry! - [info]rennyn_alerothi, 2008-07-03 09:24 pm UTC
Re: My mom's chicken curry! - [info]seraphtrevs, 2008-07-03 09:26 pm UTC
Re: My mom's chicken curry! - [info]cjk, 2008-07-03 09:38 pm UTC
Re: My mom's chicken curry! - [info]seraphtrevs, 2008-07-03 09:43 pm UTC
Re: My mom's chicken curry! - [info]rushikayu13, 2008-07-03 10:00 pm UTC
Re: My mom's chicken curry! - [info]seraphtrevs, 2008-07-03 10:02 pm UTC
Re: My mom's chicken curry! - [info]rushikayu13, 2008-07-03 10:06 pm UTC
Re: My mom's chicken curry! - [info]seldomnaughty, 2008-07-03 10:07 pm UTC
Re: My mom's chicken curry! - [info]miss_padfoot, 2008-07-03 11:05 pm UTC
Re: My mom's chicken curry! - [info]seraphtrevs, 2008-07-03 11:09 pm UTC
Re: My mom's chicken curry! - [info]finchbird, 2008-07-03 11:31 pm UTC
Plan B: Post pictures of hot people
[info]alya1989262
2008-07-03 09:30 pm UTC (link)
I'll start.
(Reply to this)(Thread)
Re: Plan B: Post pictures of hot people - [info]wieimmer, 2008-07-03 09:41 pm UTC
Re: Plan B: Post pictures of hot people - [info]sadako, 2008-07-03 09:42 pm UTC
Re: Plan B: Post pictures of hot people - [info]kattahj, 2008-07-03 09:50 pm UTC
Re: Plan B: Post pictures of hot people - [info]mrs260, 2008-07-03 09:50 pm UTC
Re: Plan B: Post pictures of hot people - [info]seraphtrevs, 2008-07-03 10:01 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:11 pm UTC
Re: Plan B: Post pictures of hot people - [info]seraphtrevs, 2008-07-03 10:23 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:30 pm UTC
Re: Plan B: Post pictures of hot people - [info]seraphtrevs, 2008-07-03 10:35 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:38 pm UTC
Re: Plan B: Post pictures of hot people - [info]judyhazeleyes, 2008-07-03 10:38 pm UTC
Re: Plan B: Post pictures of hot people - [info]tarash, 2008-07-03 09:47 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:09 pm UTC
Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 10:10 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:19 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:17 pm UTC
Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 10:23 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:27 pm UTC
Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 10:30 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:32 pm UTC
Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 10:40 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:44 pm UTC
Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 10:45 pm UTC
Re: Plan B: Post pictures of hot people - [info]wieimmer, 2008-07-03 10:54 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:56 pm UTC
Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 11:03 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 11:04 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 11:15 pm UTC
Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 11:20 pm UTC
Re: Plan B: Post pictures of hot people - [info]tehrin, 2008-07-03 11:22 pm UTC
Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 11:32 pm UTC
Re: Plan B: Post pictures of hot people - [info]puipui, 2008-07-03 10:47 pm UTC
Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 10:53 pm UTC
Re: Plan B: Post pictures of hot people - [info]puipui, 2008-07-03 11:10 pm UTC
Re: Plan B: Post pictures of hot people - [info]alya1989262, 2008-07-03 11:17 pm UTC
Re: Plan B: Post pictures of hot people - [info]puipui, 2008-07-03 11:20 pm UTC
Re: Plan B: Post pictures of hot people - [info]puipui, 2008-07-03 11:33 pm UTC
Re: Plan B: Post pictures of hot people - [info]puipui, 2008-07-03 11:18 pm UTC
Re: Plan B: Post pictures of hot people - [info]eleutheria, 2008-07-03 10:59 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 11:03 pm UTC
Re: Plan B: Post pictures of hot people - [info]eleutheria, 2008-07-03 11:07 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 11:09 pm UTC
Re: Plan B: Post pictures of hot people - [info]kosaginolegion, 2008-07-03 11:21 pm UTC
Re: Plan B: Post pictures of hot people - [info]kosaginolegion, 2008-07-03 11:19 pm UTC
Re: Plan B: Post pictures of hot people - [info]goblin, 2008-07-03 10:37 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:41 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 10:54 pm UTC
Re: Plan B: Post pictures of hot people - [info]goblin, 2008-07-03 11:01 pm UTC
Re: Plan B: Post pictures of hot people - [info]rennyn_alerothi, 2008-07-03 11:05 pm UTC
Re: Plan B: Post pictures of hot people - [info]judyhazeleyes, 2008-07-03 10:39 pm UTC
Re: Plan B: Post pictures of hot people - [info]bigbigtruck, 2008-07-03 10:33 pm UTC
Re: Plan B: Post pictures of hot people - [info]misswindy, 2008-07-03 10:52 pm UTC
[info]sneer
2008-07-03 09:42 pm UTC (link)
Kidnapper's Casserole
2 teaspoons oil
1/2 cup sliced onion
2 to 2 1/2 cups cooked flat noodles
1 cup sliced mushrooms
1/2 shredded cooked ham or ham-in-a-can
2/3 cup cubed cheese (any kind)
1/2 teaspoon each salt, marjoram, and thyme
1/4 teaspoon pepper
2 tablespoons cracker crumbs
1 egg, beaten with 2 tablespoons milk
2 to 3 tablespoons grated cheese
Saute onion in oil 3 to 5 minutes. Combine in bowl with noodles, mushrooms, ham, cheese, and seasonings. Sprinkle buttered casserole dish with crumbs; spoon noodle mixture in. Top with egg mixture. Bake in 400 degree oven 20 minutes, sprinkle with grated cheese, bake 10 more minutes.
(Reply to this)(Thread)
(no subject) - [info]phosfate, 2008-07-03 09:59 pm UTC
(no subject) - [info]sneer, 2008-07-03 10:08 pm UTC
(no subject) - [info]phosfate, 2008-07-03 10:13 pm UTC
(no subject) - [info]missdaisy, 2008-07-03 10:20 pm UTC
(no subject) - [info]knightrider, 2008-07-03 10:57 pm UTC
(no subject) - [info]sneer, 2008-07-03 11:04 pm UTC
(no subject) - [info]miss_padfoot, 2008-07-03 11:00 pm UTC
(no subject) - [info]sneer, 2008-07-03 11:05 pm UTC
[info]seca
2008-07-03 10:05 pm UTC (link)
I have nothing to add but boobies.
(Reply to this)(Thread)
(no subject) - [info]insanitys_place, 2008-07-03 11:05 pm UTC
(no subject) - [info]darkling, 2008-07-03 11:19 pm UTC
(no subject) - [info]airborne_rodent, 2008-07-03 11:22 pm UTC
[info]panthea
2008-07-03 10:10 pm UTC (link)
OH FOR THE LOVE OF CHRIST.
Does nobody learn things anymore?
(Reply to this)
[info]mad_teacup
2008-07-03 10:23 pm UTC (link)
Lolz.
(Reply to this)
[info]missdaisy
2008-07-03 10:23 pm UTC (link)
It's a competition, right? You're all trying to find The One Funny Race Wank, aren't you? What's the prize? I'll pay you double to cut it the fuck out.
(Reply to this)
[info]deliciouschaos
2008-07-03 10:35 pm UTC (link)
No.
(Reply to this)
[info]deludedvision
2008-07-03 10:41 pm UTC (link)
I love that this Saturday Who fandom might succeed where Potter fandom failed: massive breaking of the internet.
It's going to be fun.
(Reply to this)
Fried Rice and Peanut Grilled Chicken
[info]tehrin
2008-07-03 10:48 pm UTC (link)
Fried Rice
4 cups cooled, cooked rice
4 tbsp olive oil
2 large eggs
1 tsp salt
pepper
2 tbsp soy sauce
2 chopped green onions
Heat 2 tbsp olive oil in wok or large skillet. Combine eggs, pepper, and
salt in a bowl and wisk lightly, then scramble in wok. Put eggs aside in a bowl
and clean out wok.
Heat 2 tbsp of olive oil in wok and add rice. Heat and stir rice for a
few minutes, then add soy sauce and eggs and stir. Add green onions
then remove from eat.
Peanut Grilled Chicken
2 tbsp peanut butter
1 tbsp lime juice
2 tsp soy sauce
1 clove chopped garlic
1/2 to 3/4 curry powder
dash of red pepper
4 boneless, skinless chicken breasts
Preheat grill to medium. Combine ingredients (except chicken) in a small bowl.
2.Place chicken on grill and brush half of the mixture on chicken. Cook for 6
minutes, then flip and brush with remaining sauce. Grill for 6 or 7 minutes or
until chicken is no longer pink (170 degrees F).
#having difficulty getting this to post#long post#there we go ok#I wonder if tumblr#still does the#5 tag thing#where anything after#5 tags doesn't#show up in search#which is what i want#so i can tag this:#recipes#Fandom Wank#fandom history#I didn't know 'fannish' was used back then
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[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID]
Vegan 'sausage' and 'egg' breakfast sandwiches
Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.
A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.
This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.
Recipe under the cut!
Patreon | Tip jar
Makes 6-8 small sandwiches.
Ingredients:
English muffins, buns, bagels, or rolls
Hollandaise sauce (optional)
Tomato, tempeh, avocado, spinach, and/or hot sauce as desired
For the sausage patties:
1 cup TVP
1 cup water
1 tsp vegetarian beef stock concentrate or beef pho seasoning
1 1/2 Tbsp ground dried shiitake mushrooms
2 Tbsp total fresh minced sage, rosemary, and thyme, or 2 tsp dried
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp smoked paprika
1/2 tsp sumac (optional)
1/2 tsp fennel seeds, toasted and ground
1/4 tsp ground ginger
1/4 tsp black peppercorns, toasted and ground
5 cloves, toasted and ground
Large pinch MSG (optional)
1/4 cup vegan mayo (substitute any neutral oil)
1 Tbsp aged soy sauce (substitute any soy sauce)
1 Tbsp vegetarian oyster sauce
1 Tbsp Caribbean burnt sugar (or substitute molasses)
1-2 Tbsp maple syrup or brown sugar
1/2 tsp liquid smoke
2 Tbsp ground flaxseed
1/4 cup (30g) chickpea flour (or all-purpose flour)
2 Tbsp potato starch (if needed)
1 Tbsp cooking oil, to fry
You could also make these patties with Impossible or Beyond ground beef. Use 2 cups (350g) ground beef; omit the water and stock concentrate; halve the soy sauce, oyster sauce, burnt sugar, and liquid smoke.
For the egg patties:
1/4 cup + 2 Tbsp (60g) white rice flour
3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)
1 tsp ground turmeric
About 1 1/4 cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)
1/4 tsp kala namak (black salt), or substitute table salt
1/4 tsp fenugreek seeds, toasted and ground (optional)
1/4 tsp white peppercorns, toasted and ground (optional)
Cooking oil, to fry
Instructions:
For the egg patties:
1. Whisk all ingredients except coconut milk together in a medium mixing bowl.
2. Add coconut milk while stirring until a batter forms, about the consistency of pancake batter. It should be thin enough to flow, but thick enough to coat the back of a spoon.
3. Cover and allow to rest at room temperature while you prepare the TVP patties.
For the TVP patties:
1. If using whole spices: toast each spice for a few minutes in a dry skillet on medium heat until very fragrant. Remove skillet from heat and toast ground spices, stirring constantly, for 30 seconds. Grind all spices in a mortar and pestle or in a spice mill.
2. Whisk 1 tsp of vegetarian beef stock concentrate with 1 cup of just-boiled water in a large bowl until just combined. Add spices, soy sauce, oyster sauce, maple syrup, burnt sugar, maple syrup, liquid smoke, and TVP and mix well. Allow TVP to rehydrate for about 10 minutes.
3. Stir in herbs, flaxseed, and flour and mix until well-combined. Add breadcrumbs 1/4 cup at a time until patties hold together.
4. Form TVP mixture into patties about 4" in diameter (or as desired) and place on a plate. Refrigerate for about 10 minutes to allow to set.
To cook:
1. Heat a cast-iron or nonstick pan on medium-high with a couple teaspoons of oil. Place egg rings (or mason jar rings) in the pan, and pour enough batter in each one to make a patty about 1/2" (1cm) thick. Allow to brown for a minute or two.
2. Turn the heat down to low and continue cooking until the top of the egg patties have mostly solidified and are a shade darker.
3. Carefully flip each patty and remove the egg ring. Pour another couple teaspoons of oil in the pan and return the heat to medium-high. Fry, flipping if necessary, until each side of the patty is golden-brown and crispy.
4. Meanwhile, heat a Tbsp of oil in another large skillet on medium-low. Place patties in the skillet and flatten gently with the back of a spatula. Allow to cook for about 5 minutes on each side, until browned, crispy, and cooked through.
5. Assemble breakfast sandwiches with TVP patties, egg patties, and vegetables and sauces of your choice. Serve warm.
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McCall’s Great American Recipe Card Collection (1973)
Our Rich Heritage, 9a: Hearty Beef and Vegetable Soup
Ingredients
2-lb shin of beef
large marrowbone
1 tablespoon salt
4 cups (1 lb) thinly sliced cabbage
1 1/2 cups chopped onion
6 carrots, pared and cut in 3-inch pieces
3/4 cup chopped celery
1/4 cup chopped green pepper
1 can (1 lb, 12 oz) tomatoes, undrained
1/2 pkg (10 oz size) frozen Lima beans
1 pkg (9 oz size) frozen cut green beans
1/2 pkg (10 oz size) frozen peas
1 can (12 oz) whole-kernel corn, drained
1 pared potato, cubed (1 cup)
2 tablespoons chopped parsley
1 can (6 oz) tomato paste
1/2 teaspoon ground gloves
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon pepper
1)Day before serving: Place beef, marrowbone, 1 tablespoon salt and 4 quarts water in very large kettle. Cover and bring to boiling. Skim surface.
2)Add cabbage, onions, carrots, celery, green peppers, and tomatoes.
3)Bring to boiling, then simmer, covered, 30 minutes.
4)Add remaining ingredients and simmer, covered, 3 1/2 hours.
5)Remove meat and bone. Discard bone.
6)Let meat cool. Cut into cubes and add to soup. Refrigerate overnight.
7)Next day: Remove all fat from surface, and discard. Before serving, slowly heat soup to boiling. (Store leftover soup, covered, in refrigerator.)
Makes 6 1/2 quarts.
#cooking#recipe#vintage cooking#vintage recipes#recipe card#recipes#vintage#cook#soup#soup recipes#beef soup#beef and vegetable soup#9a
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Food log 09/16/2022
Weight this morning 177.4lbs, 2 more lbs till my 1st goal weight. Kinda frustrating cause i was all the way done to 171 a month ago but of course gained back way to much 🤦♀️. But im back at it and losing again! 6 more lbs till im back there so thats not bad.
Breakfast
3 slices of turkey bacon 90
2 slices of aunt millies live carb smart bread 80
Pb2 60
1tblsp sugar free strawberry jelly 20
Total 260
Lunch
2 turkey cheddar cheese brats 240
Mustard 10
1 sugar free chocolate swirl pudding 60
1 serving veggie garden chips 130
Total 440
Dinner (no picture)
50 grams baked tortilla chips 215
2oz ground beef 155
1/2c reduced fat colby jack cheese 180
2tblsp corn
1/4tsp taco season 2
2tblsp light sour cream 30
Total 612
Dessert
1.5 serving of weight watchers recipe for whole made cheesecake 220 (was actually delicious!)
1/2 tblsp sugar free jelly 10
2 sugar free york mints 80
Total 310
Total for the day 1,622
Exercise ~ ran/walked 3.2 miles
Steps for the day 17,869
Thinking about having another slice of the cheesecake, it was so delicious. My excuse I have my long run tomorrow morning and extra calories will help give me the energy 😝.
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CB’s Nihari Recipe
Easy Slow Cooker Nihari (Pakistani Beef Stew)
This Easy Slow Cooker Nihari recipe takes less than 30 minutes of prep time but does not compromise on the authentic taste of this traditional Pakistani Beef Stew! Layers of flavor in every bite!
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 4
Ingredients
Whole Spices
1/2 piece of a small star anise
1-2 small bay leaves
1 inch piece cinnamon stick
Ground Spices
2-3 whole cloves ground into a powder using a mortar and pestle
2-3 green cardamom pods seeds removed and ground into a powder using a mortar and pestle
1/2 tsp fennel seeds ground into a powder using a mortar and pestle
1/2 tsp paprika powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric
1/4-1/2 tsp Asian red chilli powder or cayenne
1/4 tsp crushed red chilli flakes
1/4 tsp black pepper powder
1/8 tsp garlic powder (optional)
pinch nutmeg
1/2 tbsp Nihari Masala Powder
Nihari
1/3 cup canola or other neutral oil
1 tbsp ghee or butter
1 large onion thinly sliced
5-6 garlic cloves crushed
3/4- inch piece ginger crushed
1 1/4 tsp salt or to taste
1/4 cup atta flour or corn starch
4 cups water
1 lb beef stew or shank pieces - about 1 1/2 inch cubed
Garnishings
crispy fried onions
1 inch piece ginger julienned
1 lemon sliced
1/4 bunch fresh cilantro chopped
1-2 green chillies chopped
Instructions
1. Heat a medium pot over medium-high heat. Heat oil and ghee and add the whole spices.
2. 1:01 Add onion and sauté until golden, about 10 minutes. Add the garlic and ginger and continue to sauté until the raw smell disappears, about 30 seconds.
3. Add beef and stir-fry for about 5 minutes or until it changes color.
4. Lower the heat and add the powdered spices and salt and sauté for about 20 seconds.
5. Carefully pour this beef mixture into your Crockpot or slow cooker.
6. Add the water and stir to mix. Cook on low for 8-10 hours (preferable) or high for 6-7 hours, or until the beef is fall-apart tender. Cooking times will vary depending on your meat and slow cooker.
7. Toward the end of your cooking time, remove your whole spices and take out a cup of the liquid of the Nihari into a bowl. Let it cool a little by adding an ice cube to it. Place the atta in another bowl. Bit by bit, add the atta to Nihari liquid to form a smooth slurry. Slowly add this slurry back into the crockpot while stirring to prevent clumps. Let it cook for another 30-45 minutes. Serve hot with the garnishing and naan or sheermal.
Notes
*If you do not add the pre-made nihari masala, adjust the quantity of the other spices per taste. **Traditionally, atta is used to thicken the curry. I highly recommend you use it for an authentic taste. For a gluten-free option, see notes!
Source:
youtube
#Nihari#Pakistan#Pakistani food#food#beef#shank#stew#instapot#recipe#pakistani#indian#yum#desi#india#indian food#south asian#youtube#yummy
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April showers bring May showers! It was raining like crazy last night, it's supposed to rain again tonight, and of course, when it's raining, you want to have a nice, warm bowl of soup. My traditional go-to comfort soup has historically been wedding soup, but 2024 is the Year of the Monthly Soup Quest, not the Year of the Same Soup You've Had for Twenty Years!
Meet the Iranian cousin of wedding soup, ash-e sak!
For the recipe, click on the readmore below!
First, a quick justification as to why I'm calling it the Iranian cousin of wedding soup - ash-e sak is a chicken-stock-based soup with spinach, meatballs, and eggs. I won't make a Venn diagram, but imagine that as the bit in the middle, and on the wedding soup side it says "acini di pepe, carrots and celery, basil and parsley", and on the ash-e sak side it says "rice, onions, mint and turmeric".
INGREDIENTS
SOUP
2 tbsp butter
1/2 small white onion
2 cloves garlic
1.5 tsp turmeric
1 tsp black pepper
4-5 cups chicken stock
8 oz fresh spinach
2 large eggs
1 tbsp white wine vinegar, approx.
Salt and pepper to taste
KOOFTEH
1.25 lbs lean ground meat (beef or lamb)
3/4 cup dry jasmine rice
1/2 small white onion
1 clove garlic
1 tsp dried mint
1 tsp black pepper
1/2 tsp cumin
1/2 tsp red pepper flakes
DIRECTIONS
So, before we get started, a note about the onion here. Think of this as Step Zero.
You're going to need 1/2 an onion minced and 1/2 an onion cut into rings. The mathematicians among you will note that 1/2 plus 1/2 makes 1 whole onion. I kind of bungled up the preparation here, so let me tell you how to do this right.
Cut the top off your onion, and cut it into rings, horizontally (i.e. coplanar with the rings of the onion, not chopping up-and-down). Stop when you're halfway through it. Then, put the onion flat-side down (so the roots are on top) and cut it in half vertically. Mince your onions this way.
With that out of the way, onto the actual recipe.
First, we make the mixture for our koofteh - the meatballs. Start by taking 3/4 cup dry jasmine rice and washing it until the water is mostly clear. Remove excess water, and then add 3/4 cup water. Cook in a rice cooker. (You could probably cook it in something besides a rice cooker, but like... why would you? It's God's perfect appliance). Once the rice is cooked, run under cold water until the rice is no longer hot.
Mince your onion and garlic, and then mix together your meat, rice, onion, garlic, mint, pepper, cumin, and pepper flakes. As for the choice of meat, beef or lamb is a personal preference - I went beef - but it is crucial that it's a lean cut of meat, not a fatty one. I got the 93/7 beef, and it seemed to work fine. You could probably get away with using 90/10 beef, but I wouldn't go any lower than that.
Once well-combined, put the koofteh mixture in the fridge, and let cool for at least 30 minutes.
While the meat is cooling, start working on the broth. Cut 1/2 onion into thin rings. Melt 2 tbsp butter in a large saucepan and add your onions. Cook for 10 minutes on medium heat, or until the onions are soft. Then, add your garlic, turmeric, and pepper, cook for a further 60 seconds, until spices are aromatic. Do not cook it for more than 60 seconds! Nobody likes burnt garlic!
Add your chicken stock and turn heat to high. When the soup is at a rolling boil, turn it down to medium-low heat, and let simmer for 10 minutes.
After the 10 minutes have passed, turn the heat to medium-high, and take the meat out of the fridge. With your hands, shape the meat into one-and-three-quarter inch diameter balls. Think "a little smaller than a ping pong ball". Drop the koofteh into the now-steaming broth one at a time. You may have some stray rice and onions left in the bottom of your bowl with no meat left - if that happens, just dump it in the trash, I'd say. I guess you could add it to the soup if you're waste-conscious, but there shouldn't be that much excess.
Lower the heat back to medium-low, and let simmer for 12 minutes. About halfway through, revisit the pot with a spoon, plate, and folded-up paper towels. There will be a gross-looking film on top. Don't be scared. You did nothing wrong, and this isn't anything bad, per se. It's just the impurities from the meat. Spoon this film off the top.
After simmering, add your spinach. You can put it in whole, or chop or tear it up first. I don't know if I'd go as far as busting out a knife and chopping board for the spinach, but I would at least get it a little shredded with my hands, as well as detaching some of the stems from the leaves. Regardless, turn the heat to high, and let cook at a rolling boil for 2 minutes.
In a separate bowl, crack and whisk two eggs. While the soup is still at a rolling boil, mix the soup briskly with one hand and pour the egg in with the other. Cover and let cook on medium heat for two additional minutes.
Finally, add your white wine vinegar to the pot. Be sure to taste the broth first, and add more or less vinegar based on your preferences. Remember - you can always add more, but you can't really take it out. You may also use verjus instead of white wine vinegar. In fact, a lot of recipes I saw said to add verjus instead of white wine vinegar; at the same time, there's nowhere near where I live that sells verjus, and one or two places that sell white wine vinegar.
This is pretty good! It's a very cleverly assembled soup, where the acidity of the vinegar and onions are offset by the alkalinity of the spinach and mint, and vice versa. And yet, neither one takes dominance over the other! It's definitely a sour soup - I don't think there's a way to add straight vinegar to something without that happening - but it's not making your face implode on itself. At the same time, the earthy tones from the spices have their own room to shine without it tasting like dirt. It rocks!
I already alluded to my issue with the onions. What I did was cut it in half horizontally and then trim off the roots and stem for some godforsaken reason. Miserable to work with like that. At the end, I had a slab of onion half-an-inch thick that I ended up finely chopping for the soup instead of rings, and a coarse pile of onion scraps that wouldn't stay together to mince properly for the koofteh. Oops!!! This is why the order of operations is so critical while cooking. If you goof something up for the mise en place, it kills the vibe.
I also had a little mishap with the rice. I asked my mom what the ratio of meat to rice is when she makes stuffed cabbages, and she said 70/30. The pictures I saw of koofteh looked more rice-y, so I made 1 cup of rice rather than the 3/4 listed, and dumped it into the meat. Mistake! It was, like, 45/55 meat and rice, and I was hoping for 60/40. The koofteh dissolved into loose meat particulates and rice by the time I got to the last five or so. That's also what that blurb about excess rice was from, because I had, like, two tablespoons of Stuff I couldn't use because there was just no meat.
I remember reading some cooking advice somewhere that said, "Always remember that spinach shrinks to half its size and rice grows to double its size". It's kind of funny how those two come head to head for this one recipe
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