#my recipe
Text
Hey guys random but I wanna share this spinach pasta recipe I improvised the other day bc it's really east and tasty and a nice way to eat my greens... I've eaten it for the last several meals lol
sauce recipe (1 serving)
fresh spinach several(3?) handfuls (blended with sauce)
oat milk ~1/3 c (or a diff unsweetened milk)
small pat of butter(flavor) + 3 spoonfuls olive oil
lots of black pepper + couple shakes garlic powder (or minced garlic)
tiny pat of miso/deonjang (if u dont have it, just add more cheese, or some salt to taste)
Lots of pecorino romano or parmesan cheese (or both)
+
more handfuls spinach to eat w pasta whole, opt (several/3 handfuls; keep in mind spinach shrinks a lot when cooked) (cooked in microwave, with sauce liquid)
more cheese, black pepper, parsley etc for serving
Note: need a blender to make the spinach sauce green. I used a small bullet blender. If you don't have a blender, just cook and eat the spinach pieces whole alongside the pasta instead of blending it w the sauce, like an alfredo cream sauce.
With whole spinach pieces:
>combine sauce ingred in tall, microwave safe bowl except spinach & cheese; microwave 30 sec to melt butter/miso and mix thoroughly
>add several handfuls of spinach to the sauce liquid; this is the whole spinach pieces.
>cover + microwave for 1 min /until the spinach leaves are completely wilted and tender but still green
if u dont have a blender you'd be done here (microwave longer to reduce, add more cheese/oil to make it thicker, etc)
>add 2-3 handfuls fresh spinach into bullet blender and pour in most of the sauce liquid; Blend until fully broken down into a creamy green sauce. (add a splash more milk if it's not blending)
>combine w rest of sauce in the bowl; add cheese and microwave 30+ sec more uncovered (*i add cheese at the end bc it's harder to blend with the spinach)
Without whole spinach pieces (just green sauce): combine all sauce ingred Including spinach into bullet blender; blend until fully combined; transfer to bowl & microwave 1 min + longer as needed to reduce (uncovered)
Pasta:
> boil pasta in salted water according to directions (go a min under and test if its cooked, for al dente pasta)
> drain + return to pot, add the sauce + stir
note: if doing this method u can also make the sauce in the same pot instead of using a microwave; after draining the pasta, leave it in strainer, and make the sauce in the same pot and simmer... turn up the heat to boil + reduce as desired, then add the pasta back in and stir until hot. (If i was making a bigger portion for multiple ppl i'd prob do this)
USING LEFTOVER COOKED PASTA (this is what i did, bc i had made a lot of pasta a few days ago, and had the leftovers stored in fridge):
> microwave pasta by itself in a bowl/plate for 1 min, covered
> add the hot sauce on top of hot pasta (microwave first if it's not hot enough)
(^i microwave sauce + pasta separately to ensure the pasta stays al dente btw... if u microwave sauce with pasta it gets soft)
(If making large batches ahead I'd store the pasta and sauce separately for the same reason... I'd prob do the same thing I did, make a large batch of pasta and then make the sauce right before eating... I just hate soft pasta tho so if u dont then dw abt it🫡 lol)
> Top w extra cheese, black pepper, parsley and serve/eat immediately!!
#food#pasta#spinach#spinach pasta#recipe#my recipe#cooking#easy meals#its rly easy and tasty... and its easier to eat spinach this way lmao#if u dont want to eat the whole spinach pieces blend all the spinach w the sauce#its rly delicious... ive eaten this for the past 3 meals to use up my leftover pasta#and its so good...#if u added basil leaves too thatd basically be pesto...#i dont have basil rn tho#i like this bc it reminds me of that peruvian dish that i rly like... what was it called?#green noodles...#*googles* tallarines verdes... i should try actually making that sometime its prob not much harder#but for now i rly like this recipe and wanted to share... success...
341 notes
·
View notes
Text
The Glass Coffin Mocktail! In honor of my most beloved and favorite Saw trap 5ever :)
#my recipe#Okay so some tips is the lemon juice will taste less artificial if it is freshly squeezed#But thematically I think the artificial is better and I personally like it more#Sugared rim is optional but fun to sugar a rim you just get the glass wet and turn it around upside down in a little dish of sugad#Sugar but I’m not retyping that#Simple syrup is 1 part water 1 part sugar just boiled together in a pot#Club soda and tonic water are BASICALLY the same. Club soda is more sweet and tonic water is more bitter#They can be used interchangeably most of the time. This is one of those times#If you want to make it a COCKTAIL and not a mocktail it’s pretty much a lemon drop with extra steps so just go with vodka#This recipe image has less flair to it because this is a less. Well the flair is in the drink itself#I’m tagging this as#saw v#but that’s it for theming related tags#The grenadine is the blood going on the glass btw (the glass is the clear liquid base)
371 notes
·
View notes
Note
Would you mind if I asked for the recipe for your famous lavender cake?
Hi :D
Still not sure how you found out about the lavender cake (probably my tags on something) but I shall answer your ask - fair warning though, I'm too lazy to convert much of the measurements into Imperial, so much of it will be metric. Convert at your own risk ;)
The Cake TM:
6 eggs
1 teaspoon of lemon extract (+ the zest of one lemon)
220g sugar
280g flour (all-purpose)
2 teaspoons of baking soda
A sprinkle of salt
Split the eggs and beat them until they are firm (don't overbeat) and then slowly pour the sugar into the mixture to make a meringue (which you cannot overbeat thank god).
Once this is done slowly pour one egg yolk at a time into the mixture - then shift the flour, baking soda, and lemon zest into the mixture and gently fold the dry ingredients into the wet ingredients until they are combined - but only just.
You don't want to overmix.
Really.
Line the bottom of a 9 or 10 inch baking pan with baking sheets, but DON'T butter the sides.
Bake at 175-180 °C (375F) for about 45 minutes or until it survives the poke test. Let cool slightly and cut in as many layers as you like. (i usually do three layers)
The Buttercream:
500ml whole milk
1 pinch vanilla extract
2 bags of vanilla custard powder
100g caster sugar
1 egg yolk
500g softened butter
10 drops lavender extract
a few branches fresh lavender (optional)
Heat 450ml of the milk in a pan, mixed with the vanilla and lavender extract. In a seperate bowl mix the custard powder with the rest of the milk, the egg yolk and the sugar until well combined.
Once the milk comes to a boil, quickly mix in the custard/egg mixture. Mix well. Let it simmer for about a minute, but don't stop mixing for even a second. Take it off the heat.
Put the finished pudding into a deep bowl, cover with clingfilm, and let cool.
(optional) Wash and dry the fresh lavender before chopping it finely and mixing it into the butter.
IMPORTANT butter and custard/pudding need to be the same temperature for this next bit. Once the pudding has cooled to room temperature, slowly whisk pieces of butter into the mix until everything is well combined.
Try the creme to see if you like the amount of lavender - if not, add more lavender extract.
The Ganash:
200g white chocolate
80ml heavy cream
1 tbsp butter
a few drops lavender extract
chop white chocolate until its small and even.
bring butter/heavy cream mix to a simmer and add lavender extract - DO NOT BOIL
once the heavy cream is hot enough, gently pour it over the chopped white chocolate.
Wait a minute and start mixing - don't stop until its smooth and uniform.
set aside
Other:
lemon curd / good lemon jam
simple syrup
Assembly:
place bottom layer of cake on a plate, add one or two tablespoons of simple syrup onto the cake before spooning a third of the jam/curd onto the cake. Spread evenly. Now add a third of the buttercream - spread evenly.
Repeat with the second layer.
Add the top layer of the cake and crumb-coat the cake with the rest of the buttercream. Put it in the freezer for 30mins to chill.
Prepare the ganash - if it's too solid, gently warm it back up my placing it in a microwave in 10 sec increments.
Place the cake on a cake rack and slowly pour the ganash over the cake, starting in the middle and only slowly working your way to the edges.
Decorate and enjoy!
#ask and answers#cake#baking#recipe#my cake#my recipe#lavender lemon white chocolate cake#nerdomancer
141 notes
·
View notes
Text
Paneer and Vegetable Korma
Usually korma is made with chicken, but I wanted to try something vegetarian. I'm getting a little sick of chicken! My brother absolutely refuses to eat anything without meat in it, but he liked this just fine. Finally a reprieve from chicken!
Ingredients
♡ 1/4 cup olive or coconut oil
♡ 1 large onion, diced
♡ 4 cloves garlic, minced
♡ 1 tsp ginger paste
♡ 1 small tomato, diced (optional)
♡ 3/4 cup greek yogurt
♡ Bay leaf
♡ 1 tsp ground cumin
♡ 1/4 tsp ground coriander
♡ 1/4 tsp ground cardamon
♡ 1/8 tsp black pepper
♡ 1/8 tsp ground cloves
♡ 1/8 tsp ground cinnamon
♡ 1/2 tsp chili powder
♡ 1/2 tsp turmeric
♡ 1/2 tsp paprika
♡ 1 tsp garam masala
♡ salt, to taste
♡ 1/2 cup carrots, diced
♡ 1 cup potatoes, diced
♡ 1 large zucchini, sliced
♡ Paneer or tofu
♡ 1/2 cup to 3/4 cup water
♡ Cilantro to top
Inatructions
☆ Heat oil in large pan at medium heat. Add onions and stir
☆ Heat onions until almost translucent, then add garlic and ginger paste
☆ Once all items from pan are cooked, transfer them to a food processor or blender
☆ Add tomato and yogurt to the food processor and blend until smooth
☆ Add the blended mixture back into the pan an stir in spices. Saute until mixture reaches a simmer
☆ Add in vegetables and paneer/tofu. Let simmer for 10-12 minutes
☆ Add 1/2 to 3/4 cup water, depending on your desired consistency. Stir and let simmer for 2 to 3 minutes.
☆ Serve topped with cilantro
#gluten free#my recipe#my recipes#gluten free recipe#gluten free recipes#vegetarian#gluten free indian food#indian food#nut free#egg free#celiac#curry
32 notes
·
View notes
Text
ok covid isolation korean chili
4 tbsp butter
1 yellow onion diced
3 garlic cloves minced
1 lb ground beef
salt and pepper
5 tbsp gochujang
generous pour of cholula
scoop of cocoa powder
pittance of cumin and oregano
1 cup irish stout
15 oz fire-roasted tomato sauce
500ml sagol gomtang
1 can of bushs baked beans
34 notes
·
View notes
Text
🍌🍞 CeCe's Honey Banana Bread 🍞🍌
Hiya there, everyone! So this is a little different from my usual post, but I've wanted to share some of my favorite recipes with you all for a while now. I figured since I can't cook for you all in person, I can at least share the recipes I love so you can make them yourselves.
So this first recipe is my honey banana bread recipe that I've been making for about a year now; I hope you all enjoy it, and if any of you make it, please send me pictures so I can see them.
I hope you all stay blessed and safe throughout your day.
Lots of Love & Wishes: Celia 💙
Wet Ingredients:
1 cup of honey
2 to 3 ripe bananas mashed (It depends on how big the bananas are.)
2 eggs
1/3 cup of vegetable oil
1 tsp of vanilla extract
1/4 cup of milk (You can use whatever type of milk you like, I use whole milk because it makes the bread fluffier in my opinion.)
Dry Ingredients:
1 3/4 cups of flour
1 tsp of baking soda
1/2 tsp of salt
1 tsp of ground cinnamon
Instructions:
Preheat oven to 325 degrees Fahrenheit.
Grease and lightly flour a 9 x 5-inch pan.
In a cereal bowl mash up your bananas until it's almost a pudding constancy, then add in your milk and whisk until combined.
In a medium-sized bowl mix together your flour, baking soda, salt, and ground cinnamon.
Then in a large bowl whisks together your honey and oil, before adding in your eggs.
When all three are mixed together add your banana milk mixture until everything is blended together.
Once all your wet ingredients have been combined continue to stir while slowly adding all of your dry ingredients.
After that continue stirring everything together until all of the dry ingredients are mixed in with the wet.
When that's done pour into your pan and sprinkle more cinnamon on top for a little more flavor.
Then put it inside the oven and bake for 55 minutes to 1 hour.
And there you have it honey banana bread!
Small Flavor Tip: You can add other things like chocolate chips, dried fruits, and nuts to have it fit your taste a little bit more. I don't really like those with banana bread so I'll usually spread honey or apple butter on a slice.
I hope you all enjoy it!
#banana bread#banana bread recipe#recipe#recipes#my recipes#my recipe#food#cooking#baking#sweet treats#sweet treat#bread#baking recipe#baking recipes#cooking recipe#cooking recipes#honey banana bread#honeycore#honey core#grandmacore#grandma core#late night baking#late night cooking#cottagecore#cottage core#cozycore#cozy core
58 notes
·
View notes
Text
𝓂𝓎 𝓂𝑒𝓇𝒾𝓃𝑔𝓊𝑒 𝓇𝑒𝒸𝒾𝓅𝑒 𝒻𝑜𝓇 𝓎𝑜𝓊 💕
#recipe#my recipe#meringue#cottagecore aesthetic#cottagecore#my photos#my baked goods#homemade with love#this was a test of who I am and what I’m made of.
12 notes
·
View notes
Text
quick and easy peasy fried rice type recipe:
ingriedients:
shitty leftover plain rice. i mean it. dont make fresh rice for this its not worth it.
soy sauce
a couple eggs (feel free to use more or less im not your mom)
sriracha or other hot sauce (optional)
whatever vegetables you have lying around (i had some ancient raw broccoli that smelled a little strange, sliced onions, and sliced tomatoes)
whatever precooked meat you have in the fridge (judge me if you want, i used sliced pepperoni, im sure bacon would be better)
salt/pepper/garlic powder. you can use seasoning mixes if you want, some cajun shit might be good. i found ranch seasoning in the pantry and added some if that.
oil/butter/grease
frying pan or wok that will fit all this shit
cheese (optional)
kimchi (optional) (it would be really really good though) (i didnt have any at the moment though so i didnt use it T_T)
steps:
grease pan with whatever lubricant you chose to use and let it heat up, i turned it up to high cause im impatient, but you probably shouldnt do that. go for like medium-high.
roughly chop your vegetables and meat if you want to. if you wanna put em in whole its not my problem but i think that would be gross.
season the vegetables with whatever you chose to use. salt is not optional if they are not already salted.
add those to the pan. this is also the point at which kimchi would go in. you can also add the meat now if you want to. if you dont, add it with the eggs.
once those have been sizzling up a little bit (really up to you as long as you dont burn em) crack your eggs in the pan and scramble em really fast so they dont fry. add the meat if you havent already
whenever the stuff in the pan gets too dry, add your soy sauce
once the eggs have cooked a bit (i.e. not glistening with wet egg goop) add the rice and stir it all around. if you have not added soy sauce up until this point, do that.
now you just gotta mix it up honestly. soy sauce it to your hearts content, add hot sauce or cheese as you please. when you feel in your soul that it is done, it is done, and ready to be served.
#i had a tag for these but i dont remember what it was and tumblr search refused to tell me#so im just gonna try everything and see what sticks#recipe#my recipe#recipes#my recipes#FOUND IT ->#cooking tag
13 notes
·
View notes
Text
Air Fryer/Toaster Oven Huevos Rancheros (medium spoons)
I'll start by saying that I got the Ranchero sauce and refried beans with dinner from a Mexican restaurant. I'll also say that I'm very, very white. I love Mexican food, and I've been blessed with Mexican friends willing to share authentic recipes with me, but I'm not gonna claim this as an authentic recipe. It is fucking delicious though. Also, it's naturally gluten free! Corn tortillas shouldn't have gluten, and you don't have to spend extra for the gf label!
I only have a toaster oven/air fryer (not the kind of air fryer with the basket) and a microwave to work with, and limited energy that's been getting worse. I had eggs to use, so here we go.
Some methods like foil lining is optional. If you wanna wash a baking sheet, I ain't gonna stop you. My eggs leaked and got a little stuck. Foil made cleanup easy. I'm just trying to survive. I use a lot of disposable things for meal prep because washing just takes too much out of me. My plumbing don't even work properly and I have to wash in a trickle of water. You do you. The idea is the same, and if you're like me, it'll save you some spoons by giving you ideas, I hope. Good luck and enjoy.
Ingredients:
Corn tortillas
Eggs
Refried beans
Ranchero sauce
Jalapeño slices (optional. I used these bc the Ranchero sauce was very thin. And I really love jalapeños.)
Cotija/queso fresco
Tajin (optional, to taste)
Directions:
Toast the tortillas on a foil lined and honestly probably greased baking sheet (don't overdo it like I accidentally did. I got distracted for a whole 5 seconds 😡 just crisp them a little, on both sides.)
Spread your beans on the tortillas. Don't ask how much. Feel it with your heart. I put a thin layer, but made sure there was enough bean to taste it without making the tortillas mushy. You can add your jalapeños now if you want them!
Crack your clean eggs (yep, I wash them! People have been touching them) on top of your bean painted tortillas. Sprinkle some tajin if you wanna.
Bake/air fry at 325⁰ until your eggs meet your doneness. Keep a close watch. It goes fast. I think mine were done in 5 min. I also think I let them rest, just to ensure the white wasn't snotty 🤢
Take out carefully, pour on your Ranchero sauce, to taste.
Sprinkle on your cheese, and maybe some extra tajin.
Don't burn yourself as you inhale these because they taste so good.
#foodporn#food#mediumspoons#huevos rancheros#eggs#Mexican#breakfast#brunch#my recipe#beans#tortillas#gluten free#jalapeños
11 notes
·
View notes
Text
Today's lunch!
Curried chicken salad in whole wheat pita, banana, and Naughty Vicar tea served on vintage gilded Steubenville Woodfield tea and toast set.
Recipe and story under the cut.
Curried Statdler Chicken Salad (I'm calling it Statdler salad, because it's awfully close to Waldorf.)
1 can of chicken. You could also catch, slaughter, pluck, prep, and cook a chicken. I just buy a can from Aldi.
Handful of grapes. Any kind is fine. If they're small, that's good. If not, cut them in half.
Handful of pecan pieces. (Walnuts are traditional, but I live in the Mississippi River valley; we eat pecans here.)
Just enough Duke's Mayonnaise to hold it together. (Trust me, Duke's is the best. They put crack in it or something.) I used the low fat formula. You should, too, if you don't still have a gallbladder.
Curry powder. I can only use the kind without garlic or onion, but you do you.
Whole wheat pita. Or crackers, bread of your choice, or one of those egg wrapper things to hold the chicken salad.
Medium bowl to mix in.
You could add some chopped apple pieces. I forgot to do this, and it was still great.
You could add chopped onions, if you love to stink.
Gather your ingredients first. (Don't make my mistake.)
Open the can of chicken, and drain the fluid. Move the cat out of the way. Explain to both cats, now, that this lunch is for people, not cats. They won't believe you, but it will make you feel better. Dodge furry bodies while you gather the rest of the ingredients. (Didn't I say not to make my mistake?)
Scoop out the bit of chicken fat sitting on top.
If there are no pets present, dump the chicken fat in the trash. Or eat it. I won't judge.
If there are pets present, dig out the Special Wet Food cat bowl(s). Put the chicken fat in the bowl(s). Mash up a piece of chicken for each bowl. Place the bowls on the floor to appease the angry, pointy, furry Gods that live in your house.
Dump the remaining chicken into the medium bowl. Wash the grapes, cut them if needed, and drop them into the bowl. Add the pecans. I used chopped pecans, but you do you.
Add the Duke's Mayonnaise to the bowl. Try not to overdo it; you only need enough to get the ingredients to stick together.
Before you stir, sprinkle curry powder on top.
Stir. If you have to add a little bit more Duke's Mayonnaise, go ahead.
A big can of chicken makes at least two sandwiches, so if you're eating alone, put half into a container and set it in the fridge.
Cut the pita half and scoop Statdler salad into both halves.
Serve on your fanciest dishes, because you're worth it.
5 notes
·
View notes
Text
Hey, here's a little one pot rice cooker recipe that is really tasty and makes for an easy meal.
I'll show you the version I make first, then put explanations and variations under the cut.
Serves 1-2, depending on portion size
Ingredients:
-1/2 Cup Jasmine Rice
-About 1 cup vegetable stock (I used homemade)
-Approx 1 tablespoon soy sauce
-Approx 2 teaspoons mirin seasoning
-1 diced carrot (about a 1/2 cup)
-Diced celery (about a 1/2 cup)
-Frozen Peas (about a 1/2 cup)
-Frozen Corn (about a 1/2 cup)
-Diced bacon (add to hearts desire)
-Shredded dried seaweed (add to hearts desire, mind amount based on how salty the stock, bacon, and soy sauce are)
-Minced garlic (use to hearts desire, I used jarred)
Method:
Put 1/2 cup rice in rice cooker, rinse or not idc
Add in rest of ingredients. I like to add the liquids first then the dry ingredients
Cook in rice cooker with lid on (except for stirring occasionally to prevent sticking/burning) until rice has absorbed the stock, the carrots are soft, and the bacon is hot.
Enjoy. Explanation and variations under the cut.
Explanations/FAQ/Variations I guess?
Q. Why use so much stock?
A. The general ratio of cooking jasmine rice with water is 1:1.5. Meaning 1 cup of rice cooks with 1.5 cups of water. Ergo, half a cup rice needs 3/4 of a cup of water. The additional quarter cup of water is used to cook the rest of the ingredients. If I was using fresh peas/corn, I would probably add a bit more water.
Q. What can I use instead of these vegetables?
A. Literally add whatever vegetables you want. You'll just have to adjust water content depending on what they are/how many vegetables you add. I recommend frozen veg, as non-frozen veg requires cutting up into small pieces so they cook through properly. But most frozen veg is pre-cut/already the right size.
This recipe uses about 2 cups of vegetables in it. That's about 4 serves of vegetables. So like, generally 2 cups veg total should be good. I dunno.
As for recommended vegetables? I dunno, I like broccoli so I'm planning on making it with broccoli in the future. Maybe cut up tomato?
Q. Its too salty? Why!?
A. I used fresh stock, which has less salt in it than stock powders and bottles of stock. Either water your stock down, use less powder, or adjust your salty ingredients (such as soy sauce, seaweed, and bacon)
Q. What other meats/proteins can I use?
A. I would recommend pre-cooked meat, as I don't believe the time in the cooker is long enough to cook through most meat unless cut very small. So I recommend meats such as ham, salami, bacon (although err on the side of caution with bacon!), pre-cooked chicken, etc.
If using pre-cooked meats (instead of cured), maybe add them in near the end so they don't dry out as much. Idk though, experiment with it!
Also, tofu would be tasty in it. Using firm: cut into cubes. Using silken, maybe stir in near the end.
Q. Do I have to use vegetable stock?
A. No, you don't. Use whatever stock you want, just know different stocks will have different levels of salt, so you might have to adjust the recipe based on that.
Q. Do I have to use soy sauce + mirin?
A. I mean, no. But I would recommend seasoning it in some other way, otherwise it'll probably be boring. At that point it won't be this recipe any more though.
Q. Do I have to use jasmine rice?
A. No, could use any other rice. Again, will have to adjust water content depending on the type though. If you used basmati you could probably get away with using the same amount of water.
Q. Why share this recipe?
A. It's the only hot meal I've had the energy to make the past 2 days. It has a good flavour, good amount of protein, carbs, nutrients, and veg. So like. It works. And it's quick + low on washing up (especially if you don't have to cut anything)
#recipe#savoury#cooking#easy#rice cooker#my recipe#quick food#quick recipe#food#rice#vegetables#bacon#soy sauce#mirin
14 notes
·
View notes
Note
please drop your scrambled egg method 🙏🙏
hiiiii yes okay this method is highly controversial. everyone is upset when they hear it but listen to me. listen to me. if you follow my instructions you will have the softest fluffiest scrambled eggs you ever did see
Ingredients:
1. as many eggs as you want (ideally 2 or more)
Recipe:
1. crack your eggs into a bowl. using a fork, quickly whisk eggs until a uniformish color with no big egg strands
2. add water to the bowl and whisk again, the texture should be way more uniform. my rule of thumb is to have a small steady stream of water with one beat per egg, so if you're making three eggs you put water in the bowl for a one-two-three count. honestly I just adjust by vibe
3. add eggs to a preheated on medium-low nonstick pan that you've already added nonstick spray or a small amount of oil to. with a rubber spatula, stir eggs slowly and constantly. this will take a few minutes and remember to scrape the bottom! if you want to add anything to your eggs like ham or green onions or cheese this is the time but DO NOT SEASON YET!!!!
4. at some point some of your eggs will have solidified while some parts remain liquid. this is when you stop stirring and start folding your eggs over and over, still scraping off the bottom. it's a gentle motion that still moves everything around
5. continue cooking to just before your desired texture! take the pan off the heat and by the time you're ready to plate up they'll be cooked as much as you want
6. NOW AND ONLY NOW may you season your eggs, I like sea salt and freshly cracked pepper. enjoy!!!
tldr; add ONLY water to your eggs and season once they're fully cooked 🍳🍳🍳
#this method works for any number of eggs. i have scrambled 18 eggs in one pan before and they came out perfect#thank you for asking!!!! i have very steong scrambled egg opinions :)#my recipe#food#asked#answered#recapitulation#hiiiii lexi!!!!!!!
7 notes
·
View notes
Text
The Close Call Mocktail! For when you find yourself in a situation that’s heating up FAST!
#my recipe#this is the Saw VI themed mocktail#saw vi#saw 6#I’m stuck for VII :( but I know the one for Jigsaw exactly and I have an idea for Spiral#I can’t believe I’m almost DONE with these mocktails#Okay goodnight. I can’t believe I didn’t post this earlier this week#This one is kind of tropical flavored I guess. For an alcoholic version I’d say coconut rum
26 notes
·
View notes
Text
Vegetarian Banana Cake
4 overripe bananas
300g of flour
200g of sugar
1 tbsp of cinnamon powder
200ml vegetable oil
1 tbsp of baking powder
1/3 cup of water
Preheat the oven at 180°C. Mush the bananas in a bowl, and, with the aid of a whisk, incorporate the oil, and then the sugar and water in. Pour the flour and cinnamon powder and mix it in, and then lastly mix in the baking powder. Oil and flour a ring baking pan, and then pour in the batter. Put it into the oven, bake it for about 45 min, or until the top is golden brown, an the stick test comes out dry. Take it out and let it cool, and it will be ready to serve.
4 notes
·
View notes
Text
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
11 notes
·
View notes
Text
Made shakshouka to satisfy my Dracula Daily-induced craving for paprika.
Recipe below the cut
6 dried hatch chiles, stemmed and seeded
1.5 pound 80/20 ground beef
1 pound ground chicken
5 medium onions, diced
8 tbsp Hungarian paprika
4 tbsp cumin
2 tbsp dry mustard
2 tbsp crushed red pepper
harissa paste (puree in blender with chiles)
2 28oz cans crushed tomato
1 28 oz can roasted bell pepper, liquid drained
2 4 oz cans green chiles
2 medium bulbs fresh garlic, peeled
3 oz fresh cilantro
3 oz fresh parsley
3 oz lime juice
salt, pepper, lemon juice to taste
eggs for poaching
sour cream, feta, paprika for serving
smoke chiles on medium high heat in empty cast iron dutch oven until blackened, remove and add to blender
brown meat on medium high heat for 5-10 minutes until liquid pools in bottom, stir in onions and dry spices and cook until onions are translucent
deglaze pan with lemon juice, stir in puree, bring to boil and simmer for 1 hour partially covered
poach eggs in simmering liquid for 10 minutes or until done, serve with sour cream, feta, and more paprika
161 notes
·
View notes
Last Seen Blogs
froggyfics
Froggy's Fictional Fics
acarcion
Acarcion (Music, Games and Weird Stuff)
evofine99
Untitled
halsdaisy
@absentmoon
behindthescreenau
Behind The Screen AU