#roasted chili flakes
Text
[NOW WHAT? PREPARE THE PEPPER PLANT SAUCE--KETCHUP. SO WE'RE PREPARING THE PEPPER PLANT SAUCE. YES. ROASTED GARLIC AND ROASTED CHILI FLAKES, A LITTLE BIT OF SALT, PEPPER. GOT ONION POWDER AND PEPERONCINI JUICE. THE MARINADE OF THE PEPERONCINI'S THERE. YES.]
#s11e08 soup and sandwiches#guy fieri#guyfieri#diners drive-ins and dives#a little bit#got onion powder#roasted chili flakes#pepper plant sauce--ketchup#roasted garlic#peperoncini juice#salt#the#marinade
2 notes
·
View notes
Text
tenderness
#food#garlic#roasted garlic#poached figs#figs#tomatoes#jalepenos#olive oil#chili flakes#moodboard#aesthetic#uploads#1k#2k#3k#4k#5k
5K notes
·
View notes
Text
i have been making roasted yam & braised arugula and poached eggs for breakfast/lunch and the difference from being overstimulated in the last few moments to how i feel after i have eaten is so major and makes the cooking worth it
#there’s zero cutting involved (bc i cut all the yam into cubes before as like ~prep~) which is why i like it#the recipe is: cubed yam tossed in salt black pepper olive oil crushed chili pepper (the kind w the seeds) & red pepper flakes (gochugaru)#and then into the oven and then i have one of those big chopped garlic things and i put that in the pan w olive oil until the garlic is#aromatic and shit and then i add the arugula to braise it before taking the yams (out of the oven) and putting them in the pan#so the arugula gets some of the salt and spice & the yam gets the garlic and it’s all mixed#and then i add poached eggs on top#w precut yams the prep time is like five minutes and the cook time is 30 which is honestly fine bc mostly i just sit and have coffee while#waiting for the yams to roast#but it’s cheap and involves less standing than frying eggs ime#ive mentioned little to standing several times sorry im just proud of myself
4 notes
·
View notes
Text
please admire this beautiful pan of veggies i made!! they were sooo so so tasty after roasting. plus a picture of my cat so the veggie picture isn’t enormous
#potatoes zucchini bell pepper and broccoli#plus salt / pepper / red chili flakes / garlic + onion powders / oregano / olive oil#roasted about 50 min at 400°F#transcendent.......
2 notes
·
View notes
Note
saw you asking for recipe recs recently - do you have any good vegetarian recipes that don't have tofu in? I'm trying to cook more exciting stuff but i have about three meals on rotation rn
vegan naan pizza w pesto and sweet potato
gluten free almond flour banana bread (has eggs)
vegan handmade ravioli
zuppa di ceci (chickpea soup)
麻醬麵 (taiwanese sesame noodles)
pizze fritte (fried pizzas)
tomato soup using canned tomatoes
tomato garlic rosemary focaccia O focaccine mini focaccia
tortino integrale yogurt e noci (breakfast cake made w yogurt and nuts)
brown butter cardamom yogurt plum cake
#i’m honestly both vegan and a huge tofu fan so i had to do some digging but i hope some of these r useful to u!#again since i’m vegan i haven’t made all of these before but they r on my pinterest boards!#i usually have a big bowl of fruit and or oatmeal for breakfast#and a big bowl of roasted and raw vegetables with potatoes or grain for dinner#sometimes with like. lemon juice or tahini#and the trader joe’s chili lime seasoning is a life changer it makes everything delicious#i also do a lot of pasta w vegetables. broccoli or zucchini or cauliflower or eggplant#just w olive oil and fresh garlic and sometimes fresh basil. red pepper flakes o peperoncini calabrese
7 notes
·
View notes
Text
I’m a culinary god btw. If you even care
#saffron and turmeric rice made with veggie stock#black and garbanzo beans#corn and butternut squash’s and sweet potato#roasted tomatoes onion and garlic#imitations taco-prepped imitation ground beef#the good kind from aldi#cumin and cumin seed chili powder red pepper flakes paprika coriander a splash of honey and lime#I usually put enchilada sauce in there but I forgot to grab it at the store rip#had it with pico sour cream Mexican cheese blend and extra cilantro bc I’m a fiend for that stuff tbh#but yeah it was sooooooooooooooo fucking good god#proud of myself tbh
4 notes
·
View notes
Text
Porchetta
https://www.delicious.com.au/recipes/easy-simply-porchetta-recipe/k4am8wdy
0 notes
Text
For dinner tonight I made Yogurt-Marinated Chicken with Garlic Sauce plus Lemony Couscous & Chili-Roasted Carrots (a Hello Fresh recipe)😋🍋🥕🍗
This delicious recipe uses caraway, smoked paprika and turmeric mixed with yogurt for a tasty chicken marinade. The buttery and lemony Israeli Couscous is delectable and the Chili-Roasted Carrots have a nice kick of spice. Definitely one of my favorite Hello Fresh recipes.❤️
#mine#my post#my food#not my recipe#yogurt-marinated chicken#garlic sauce#lemon zest#israeli couscous#chili flakes#roasted carrots#food#recipe#hello fresh#dinner#chicken
1 note
·
View note
Text
Right.
This thing's not gonna roast itself...
This is for a Middle Kingdoms recipe (but this approach is also long established on our version of Earth). Pumpkin or butternut squash slices are tossed in olive oil, laid out in the pans and sprinkled with chili flakes and a little salt. Whole peeled garlic cloves get inserted here and there; the whole business then sprinkled with oregano (though in the Kingdoms they'd be more likely to go for sage or thyme). A few thyme sprigs are scattered here and there. Then everything goes into the oven and gets roasted at 200° C / 400° F for about 40 minutes.
Some people like to add small chunks of feta or similar sheep's milk cheese to this. I usually give that a pass, both because I'm not a big feta fan and because I like not to have to take a lactase pill sometimes...
So now the result:
...And now for dinner. :) (In the background, @petermorwood is making small new-ish potatoes roasted in duck fat. "Well, the oven's hot, why waste the energy...?")
Meanwhile, the other half of the pumpkin remains to be dealt with. Tomorrow, a regional/seasonal Steldene delicacy: pumpkin tarts with hard Teinakh cheese and spiced pumpkin-flour pastry. They're gonna look so weird—pumpkin flour tends to turn things dark, if not positively green—but the flavor...! :)
#cooking#food#Middle Kingdoms meta#pumpkin#roasted pumpkin#I mean the thing's been sitting there since Halloween#and it never got jack-o-lantern'd#but it's nice and cool out back in the “boot room”#so it never went bad#just sat there looking hopeful every time i walked by#and there's ONE set of hopes realized eventually#the least i could do
299 notes
·
View notes
Text
maybe if you put a packet of frozen broccoli or brussels sprouts on a sheet pan with olive oil/garlic/chili flakes and roasted it on 450F for 20mins and then turned the oven off and left the sheet pan in there while the oven cools and then ate crispy roasted veggies 20 mins later then maybe you would feel a bit better
436 notes
·
View notes
Text
Watched the Avatar tv show pilot with my sister (verdict so far: great actors and sets, fun costumes, overall fascinatingly poor writing and editing) & made a themed celebratory feast to go with—
First course: WATER TRIBE: Sokka’s Jerky Tasting Platter
Featuring Korean bbq pork jerky, thick cut beef jerky, turkey jerky, fish cake & black sesame jerky (hadn’t tried this before, but spoilers it’s delicious!), and some tteokbokki rice puffs
Second Course:
EARTH KINGDOM: Braised Cabbage
FIRE NATION: Spicy Roasted Salmon
The salmon was crusted with brown sugar, chili flake, soy sauce, curry powder, and sesame seeds — we figured the Fire Nation is an island nation so they ought to have a strong seafood culture, right?
Dessert: AIR NOMADS: Gyatso’s Cream Pies
Chocolate ganache and banana cream pie / Cherry and vanilla cream pie
240 notes
·
View notes
Text
Beef Stew Recipe - Potion of Fortitude
Whether it's been an exhausting week, a frigid winter's day, or just a stressful time, few things are more comforting than a hearty bowl of stew. I make this beef stew for myself whenever I need a true pick-me-up or when I'm preparing for an in-depth magical working. It provides lasting energy, warmth, and strength.
Plus, this recipe is scalable - make a ton and freeze it to enjoy for weeks or just make a little bit for one meal. The measurements below are approximate; measure with your heart.
Ingredients:
Chuck roast, cut to half-inch cubes (you can get pre-chunked stew meat, which is what I typically get)
Flour, enough to coat the beef
Salt and Pepper (about 1 tsp salt & 1/2 tsp pepper), for seasoning the beef coating
2 tablespoons Unsalted Butter
1 Onion, diced
2 Large Potatoes, peeled and cut into half-inch to one-inch cubes
2 Carrots, peeled and cut into rounds
5-6 Cloves of Garlic, finely diced
4 cups Beef Broth
Herbs of your choice, such as: Sage, Thyme, Marjoram, Celery Seed, Bay, Chili Flakes
Additional veggies of your choice, such as: Parsnips, Turnips, Bok Choy
Salt and Pepper to taste
Instructions:
Mix together your flour, salt, and pepper in a bowl. Toss the beef chunks in the mixture to coat. This will create a nice brown crispiness on the outside.
In your stew pot, sauté your flour-coated beef until browned on all sides. Remove from the pot and set aside.
Add more oil to your pot and cook your onion until translucent. If you don't mind soft carrots in your stew, add them now and cook until just starting to soften and brown. (Note: I often leave the carrots until after the potatoes are nearly cooked through because I don't like the texture of fully-cooked carrots.)
Once your onions are translucent and your carrots have started to soften/brown, toss in your butter and scrape the bottom of the pot. You want to get all those beautiful, delicious brown bits back into the mixture. You can add a little water if you need help loosening the bits.
Add your garlic and cook until fragrant, about 30 seconds.
Put your beef back into the pot (along with any drippings from the plate/bowl you placed it in). Pour your broth over everything and give it all a good stir.
Toss your potatoes into the pot. Bring it all to a boil and reduce your heat to let it simmer.
Add your herbs and spices. I recommend salt, pepper, sage, thyme, celery seed (or salt), and bay. If you like it spicy, you can throw in a bit of chili powder or flakes.
Simmer for at least one hour or until your potatoes are soft and your beef becomes tender, stirring occasionally.
If your stew isn't thick enough by the time your potatoes are done, you can make a cornstarch slurry by combining one tablespoon of cornstarch with two tablespoons of water. Pour the slurry into the stew and let it cook until thickened to your desired consistency.
Season with salt and pepper to taste.
Serve with crusty bread, veggie side dishes, or whatever else you like.
Optional magic you can include:
As mentioned above, I often use this recipe to bolster or replenish my energy before or after an intense magical working. It also works for physical exertions - I made this for a group of my partner's friends while they were moving heavy furniture to a new apartment, and it gave them all the energy to move everything in one night!
This stew has an intense comforting effect. If someone I know has been working hard, stressing out, or hasn't been feeding themselves properly, I'll make this for them to help them remember to take care of themselves. It's rejuvenating, hearty, and full of love.
Depending on the herbs you choose to include, this could also be a powerful protection spell. Especially in the cold months, I use this as a protective ward against the cold exhaustion that pulls at the body and mind.
Pop a bit of chili in this spell to both speed up its effects and cast out negativity! Nothing clears the sinuses like a nose full of spice, and nothing clears the body of bad vibes like a good dose of chili flake.
Like many of my spell recipes, this one is most effective when it's shared. Give a bowl to your friends, your family, your neighbors, whoever. It makes a wonderful offering to house spirits or ancestors.
If you make this recipe, please let me know your thoughts! And if you enjoy this or my other posts, please consider dropping a couple dollars in my Ko-Fi tip jar!
Happy cooking, witches! 🍲
#recipes#food#spells#kitchen witch#hearth witch#witchblr#witchcraft#witch#home witchcraft#healing food#soup#stew#beef stew#food spells#my spells#my recipes#aese speaks
257 notes
·
View notes
Text
[ID: Rice noodles topped with yellow fried tofu and chives; piles of chili powder, peanuts, and chive stems to the side. End ID]
ผัดไทย / Phad thai (Thai noodle dish with tamarind and chives)
Phad thai, or pad thai ("Thai stir-fry") is a dish famous for its balance of sour, sweet, savory, and spicy flavors, and its combination of fried and fresh ingredients. It's commonly available in Thai restaurants in the U.S.A. and Europe—however, it's likely that restaurant versions aren't vegetarian (fish sauce!), and even likelier that they don't feature many ingredients that traditionalists consider essential to phad thai (such as garlic chives or sweetened preserved radish—or even tamarind, which they may replace with ketchup).
Despite the appeals to tradition that phad thai sometimes inspires, the dish as such is less than 100 years old. Prime Minister Plaek Phibunsongkhram popularized the stir-fry in the wake of a 1932 revolution that established a constitutional monarchy in Thailand (previously Siam); promotion of the newly created dish at home and abroad was a way to promote a new "Thai" identity, a way to use broken grains of rice to free up more of the crop for export, and a way to promote recognition of Thailand on a worldwide culinary stage. Despite the dish's patriotic function, most of the components of phad thai are not Thai in origin—stir-fried noodles, especially, had a close association with China at the time.
My version replaces fish sauce with tao jiew (Thai fermented bean paste) and dried shrimp with shiitake mushrooms, and uses a spiced batter that fries up like eggs. Tamarind, palm sugar, prik bon (Thai roasted chili flakes), and chai po wan (sweet preserved radish) produce phad thai's signature blend of tart, sweet, and umami flavors.
Recipe under the cut!
Patreon | Tip jar
Serves 2.
Ingredients:
For the sauce:
3 Tbsp (35g) Thai palm sugar (น้ำตาลปึก / nam tan puek)
2 Tbsp vegetarian fish sauce, or a mixture of Thai soy sauce and tao jiew
1/4 cup tamarind paste (made from 50g seeded tamarind pulp, or 80g with seeds)
Thai palm sugar is the evaporate of palm tree sap; it has a light caramel taste. It can be purchased in jars or bags at an Asian grocery, or substituted with light brown sugar or a mixture of white sugar and jaggery.
Seedless tamarind pulp can be purchased in vacuum-sealed blocks at an Asian grocery store—try to find some that's a product of Thailand. I have also made this dish with Indian tamarind, though it may be more sour—taste and adjust how much paste you include accordingly.
You could skip making your own tamarind paste by buying a jar of Thai "tamarind concentrate" and cooking it down. Indian tamarind concentrate may also be used, but it is much thicker and may need to be watered down.
For the stir-fry:
4oz flat rice noodles ("thin" or "medium"), soaked in room-temperature water 1 hour
1/4 cup chopped Thai shallots (or substitute Western shallots)
3 large cloves (20g) garlic, chopped
170g pressed tofu
3 Tbsp (23g) sweet preserved radish (chai po wan), minced
1 Tbsp ground dried shiitake mushroom, or 2 Tbsp diced fresh shiitake (as a substitute for dried shrimp)
Cooking oil (ideally soybean or peanut)
The rice noodles used for phad thai should be about 1/4" (1/2cm) wide, and will be labelled "thin" or "medium," depending on the brand—T&T's "thin" noodles are good, or Erawan's "medium." They may be a product of Vietnam or of Thailand; just try to find some without tapioca as an added ingredient.
Pressed tofu may be found at an Asian grocery store. It is firmer than the extra firm tofu available at most Western grocery stores. Thai pressed tofu is often yellow on the outside. If you can't locate any, use extra firm tofu and press it for at least 30 minutes.
Sweetened preserved radish adds a deeply sweet, slightly funky flavor and some texture to phad thai. Make sure that your preserved radish is the sweet kind, not the salted kind.
For the eggs
¼ 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 ¼ cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)
¼ tsp kala namak (black salt), or substitute table salt
Pinch prik bon (optional)
To serve:
Prik bon
2 1/2 cups bean sprouts
3 bunches (25g) garlic chives
1 banana blossom (หัวปลี / hua plee) (optional)
1/3 cup peanuts, roasted
Additional sugar
Garlic chives, also known as Chinese chives or Chinese leeks, are wider and flatter than Western chives. They may be found at an Asian grocery; or substitute green onion.
Banana blossoms are more likely to be found canned than fresh outside of Asia. They may be omitted if you can't find any.
Instructions:
For the eggs:
1. Whisk all ingredients together in a mixing bowl. Cover and allow to rest.
For the noodles:
1. Soak rice noodles in room-temperature water for 1 hour, making sure they're completely submerged. After they've been soaked, they feel almost completely pliant. Cut the noodles in half using kitchen scissors.
For the tamarind paste:
1. Break off a chunk of about 50g seedless tamarind, or 80g seeded. Break it apart into several pieces and place it at the bottom of a bowl. Pour 2/3 cup (150mL) just-boiled water over the tamarind and allow it to soak for about 20 minutes, until it is cool enough to handle.
2. Palpate the tamarind pulp with your hands and remove hard seeds and fibres. Pulverise the pulp in a blender (or with an immersion blender) and pass it through a sieve—if you have something thicker than a fine mesh sieve, use that, as this is a thick paste. Press the paste against the sieve to get all the liquid out and leave only the tough fibers behind.
You should have about 1/4 cup (70g) of tamarind paste. If necessary, pour another few tablespoons of water over the sieve to help rinse off the fibers and get all of the paste that you can.
3. Taste your tamarind paste. If it is intensely sour, add a little water and stir.
For the sauce:
1. If not using vegetarian fish sauce, whisk 1 Tbsp tao jiew with 1 Tbsp Thai soy sauce in a small bowl. You can also substitute tao jiew with Japanese white miso paste or another fermented soybean product (such as doenjang or Chinese fermented bean paste), and Thai soy sauce with Chinese light soy sauce. Fish sauce doesn't take "like" fish, merely fermented and intensely salty, and that's the flavor we're trying to mimic here.
2. Heat a small sauce pan on medium. Add palm sugar (or whatever sugar you're using) and cooking, stirring and scraping the bottom of the pot often, until the sugar melts. Cook for another couple of minutes until the sugar browns slightly.
3. Immediately add tamarind and stir. This may cause the sugar to crystallize; just keep cooking and stirring the sauce to allow the sugar to dissolve.
4. Add fish sauce and stir. Continue cooking for another couple of minutes to heat through. Remove from heat. Taste and adjust sugar and salt.
To stir-fry:
1. Cut the tofu into pieces about 1" x 1/4" x 1/4" (2.5 x 1/2 x 1/2cm) in size.
2. Separate the stalks of the chives from the greens and set them aside for garnish. Cut the greens into 1 1/2” pieces.
3. Chop the shallots and garlic. If using fresh shiitake mushrooms, dice them, including the stems. If using dried, grind them in a mortar and pestle or using a spice mill.
4. Roast peanuts in a skillet on medium heat, stirring often, until fragrant and a shade darker.
5. Remove the tough, pink outer leaves of the fresh banana blossom until you get to the white. Cut off the stem and cut lengthwise into wedges (like an orange). Rub exposed surfaces with a lime wedge to prevent browning. If your banana blossom is canned, drain and cut into wedges.
6. Heat a large wok (or flat-bottomed pan) on medium-high. Add oil and swirl to coat the wok's surface.
If you're using extra firm (instead of pressed) tofu, fry it now to prevent it from breaking apart later. Add about 1" (2.5cm) of oil to the wok, and fry the tofu, stirring and flipping occasionally, until golden brown on all sides. Remove tofu onto a plate using a slotted spoon. Carefully remove excess oil from the wok (into a wide bowl, for example) and reserve for reuse.
7. Fry shallots, garlic, preserved radish and tofu (if you didn't fry it before), stirring often, until shallots are translucent. Add mushroom and fry another minute.
8. Add pre-fried tofu, drained noodles, and sauce to the wok. Cook, stirring often with a spatula or tossing with tongs, until the sauce has absorbed and the noodles are completely pliant and well-cooked. (If sauce absorbs before the noodles are cooked, add some water and continue to toss.)
9. Push noodles to the side. Add 'egg' batter and re-cover with the noodles. Cook for a couple minutes, until the egg had mostly solidified. Stir to break up the egg and mix it in with the noodles.
10. Remove from heat. Add half the roasted peanuts, half of the bean sprouts, and all of the greens of the chives. Cover for a minute or two to allow the greens to wilt.
11. Serve with additional peanuts, bean sprouts, banana blossom wedges, chive stems, and lime wedges on the side. Have prik bon and additional grated palm sugar at table.
127 notes
·
View notes
Text
#i blame beloved spoon for this#will graham#hannibal lecter#hannibal#hannibal nbc#nbc hannibal#hannibal polls#the speaking clown#please make a good soup everyone <3
350 notes
·
View notes
Text
Today I have made:
A cherry and almond tart (no recipe, I just winged it, came out great)
Roasted baby potatoes with olive oil, lemon, and rosemary
Roasted brussels sprouts with olive oil, balsamic vinegar, and chili pepper flakes
Roasted carrots and parsnips with butter/olive oil, honey, and fresh thyme (my first time trying this combination, FUCKING AMBROSIAL)
Scratch cornbread (to be made into stuffing tomorrow with the addition of onions, scrambled sausage, green apple, pecans, and more fresh herbs)
i am FATIGUED. But it smells really amazing in my house rn
#cw food#cooking#i didn't burn or cut myself which is a refreshing change of pace#this is my first time navigating cooking a fancy meal with a ton of restrictions on what i can eat so overall i'm very pleased
47 notes
·
View notes
Note
Hello! I hear you're vibrating with barely contained positivity so I'd appreciate it if you could weigh in on what I should make for dinner. Last night we had roast cauliflower and black bean tacos with chipotle crema and a sort of curtido style slaw, so I want to do something different tonight. Maybe Indian? Or Thai? Any ideas?
ok what you're gonna do is put your protein of choice in a bowl with some natural yoghurt, turmeric, garlic, ginger, chili powder and ground coriander seed and leave that in the fridge for at least half an hour
then you're gonna toast some cardamom, cinnamon, and garam masala in a pan, then chuck in some chopped onion, garlic, and ginger, and a whole chili until the whole thing's fragrant af
then you're gonna pour in some almond milk, plus some red wine if you feel fancy, simmer it for a bit, and blend the shit out of it
brown off your protein *in the same pan*, add your protein back in, and simmer some more
then you're gonna stir in some cream and serve over rice, and add some flaked almonds if you're feeling *extra* fancy
(it's pasanda it's my fav curry by a country mile)
16 notes
·
View notes
Last Seen Blogs
lanicolihe
Untitled
minasmol
MinaSmol
hobikafacom-blog
Hobikafa.com
loganmike
Giorni di un futuro passato
elsadarmody6
Khloe Kardashian Shares Photos Of Her Special Tradition With Dau