#soup receipe
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Mason Jar Instant Noodle Soup - 229 kcal/8g protein
Servings: 1 serving. 229 kcal / 8g protein
Ingredients
1 1/2 tsp. vegetable bouillon base (we used Better Than Bouillon)
1/4 tsp. grated fresh ginger
1 tbsp. warm water
1 bundle (about 11/2 ounces) instant rice vermicelli
1/4 c. kimchi, roughly chopped
1/4 c. shelled edamame, thawed if frozen
1 c. baby spinach
2 cremini mushrooms, very thinly sliced
1 scallion, thinly sliced
2 1/2 c. boiling water
Instructions
In 32-ounce wide-mouth mason jar or other heatproof jar, combine bouillon base and ginger. Stir in warm water. Add noodles and carefully cut in half with kitchen shears. Add to jar in following order: kimchi, edamame, spinach, mushrooms, and scallion; screw on lid. Refrigerate overnight if desired.
If refrigerated, let jar sit 20 minutes at room temperature. When ready to serve, pour boiling water over ingredients and cover with lid. Let sit until noodles are tender, 3 to 4 minutes, then stir to combine.
Pump Up the Protein: Add 1/2 cup shredded rotisserie chicken and replace the vegetable bouillon base with chicken bouillon base, or pop in 6 to 8 frozen cooked small shrimp (they’ll thaw overnight in the refrigerator).
#low cal food#low calorie food#low cal recipe#low calorie#low calorie recipe#soup#cold weather recipe#soup receipe#low cal soup#low calorie soup#noodles#low cal vegan#low calorie vegan#low calorie vegetarian#low cal vegetarian#vegetable soup#vegetarian#veggie soup
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but my soup is good :)
#as i always say: at least my soup is good#idk if i can call this a new ''receipe'' since i added so much to it#but it was cooking something else besides my staple ingredients/meals
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White Bean Soup with Potatoes and Greens
Ingredients:
1 tbsp olive oil
6-8oz bacon, diced (in larger squares)
2 medium garlic cloves, roughly chopped
1/2 tsp chili powder (or smoked paprika or ground cumin)
1 to 1.5 lbs baby potatoes, chopped into bite sized pieces
A few shakes of Italian seasoning (or thyme)
6 cups chicken or veggie broth (or a mix of both)
1 bunch of greens (kale, mixed greens, spinach, etc.)
15.5 oz can of cannellini beans (or great northern), drained and rinsed
Directions:
Over medium heat, add the oil and bacon to a large saucepan/dutch oven. Stir occasionally and cook until well browned (5-6 minutes).
Add the garlic and the chili powder, then cook, stirring, until fragrant (about 30 seconds).
Add the potatoes, Italian seasoning, and the broth.
Bring to a simmer over medium-high heat, stirring occasionally. Add the greens and return to a simmer.
Cover the pot and reduce the heat to medium-low, until potatoes are just tender (about 15 minutes).
Add the beans, bring to a simmer over medium and continue cooking (about 5 minutes) until the beans are heated through.
Take off the heat and season with salt and pepper before serving.
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#Smoothie Diet#Smoothie diet for weight loss#Smoothie diet plan#Detox Smoothie#smoothie diet 7 days plan#Healthy smoothie diet receipe#Healthy smoothie diet#Healthy smoothie diet ideas#Smoothie juice diet#Smoothie and salad diet#Smoothie and soup diet#Smoothie diet challange#Smoothie 21 days weight loss
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Tony: I can't now,your aunt Nettie is gonna call me any minute now. She promised me her secret receipe of her matzoh ball soup
Ziva: you chat with my aunt??
Tony: yes, she's great! But don't be jelaous! She's my second favourite David woman,but don't worry you can be the third if you're nice to me
Ziva: and who is the first one?
Tony: Tali, obviously
#ncis#tiva#tony dinozzo#ziva david#headcanon#tali david#tali dinozzo#aunt nettie#we need more aunt nettie
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a word or two about Predecessors:
zendai lineup: Corsus - (Blue) - Papa Ran - Karras - Iroki
can they all henshin? Will Iroki henshin?
if they all henshin they can just be reverse colour scheme with the main suits (armor colour ↔ undersuit/cape colour)
otherwise, Corsus = silver/red; Blue = Cyan, Ran = Peach; Karras = Dark Purple; Iroki = Brown (ignoring cohesion)
technically though, the suit shouldn't change colour with different users (Imai-san, Ookuwagata SA is in the film, persumably as the user of gold Calibur)
basically zendai redblue would be like racules kagu and Iroki Karras hime rita but enemies and papa ran is happily married
Corsus is a copy of Racules but actually villainous (Mama Husty is dead.)
my image of Zendai Blue is Ryunosuke but sly (yankee yori yakuza). feels like he'd've a precious little girl somehow? (mom unknown of course)
Papa Ran being the mediator of the five
Karras and Iroki should be the black/purple dynamic we all thought at reveal? Feel like they'd hate each other's guts at first sight and hold an ongoing grudge for no reason
(i'm not sure how i feel about Iroki being married or not but it's so funny to substitute Amano-san as a trophy husband for now) it's still a children's show so i can't outright say she has a harem right
Shiron and Garren boasting their wives
The househusbands asking receipes from Mama Ran??
Mama Ran sharing medicinal soups with Shiron for his overworking stay-up-late wife :)
i think i read this hc elsewhere but it tracks that Shiron went to the same uni (aka the best one) as the Rans (they look like a college couple to me anyway)
Or maybe because they have a common friend in Papa Ran that Karras and Shiron met (at wedding cliche?)
god if Karras/Shiron had a procedural courtship
they all came to baby Himeno/Racules/Gira's public debut :') (first month/birthday/erabitori etc.)
Iroki has to love Racules with his proper princely manner (think the aunt that always pinch your cheeks)
Iroki being all mean in words to baby Himeno ("ara, what a scawny pet") but showers her with so much gifts so she can win the title of her favourite aunt
I don't think Rita's adoption would be a big celebration (if no dirty secrets covered) but just another bulletin. When Iroki found out she's glad she has another "scandal" against Karras and made sure to send a gigantic, extravagant gift at Zaiban Court's door (delivery fee paid by recipient)
This won't happened but if Iroki teased Rita with an embarrassing childhood episode and that's why they screamed in the trailer lol
Karras's disappearance happened after God's Fury and I'd imagine hers was one recognition Kaguragi's new government needed. How did she feel about it?
Unless Toufu's rebellion happened after Karras's disapearance and no proper recognition exists in the sense that none of the new kings' rule is solid yet
Else, how responsible did she feel in the short window when she was the only adult sovereign? (consider Corsus "fell victim" to God's Fury too)
#ahhh now i said it wanna go buy some yudo and kitbash a Zendai team haha#kingohger#kingoh hcs#i can't think of a direct allegory but the image of Karras wanting to punch someone but Shiron holding her back is *punch my own gut*#if we're adding to Rita's trauma how about Shiron arriving later than them and the betrayal only after they gave him his trust
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List 5 things that make you happy, then put this in the askbox for the last ten people who reblogged something from you! Get to know your mutuals & followers!! <3
oh good question! thank you for the ask, friend! @god-blues
1) i just made some really good eggs! and i found a way to make a lazy receipe with a slow cooker, rice, and powdered campbell soup :D
2) I'm rediscovering the joy of creative writing now- being able to write things for happiness and for plot is so cathartic compared to my usual work!
3) i can talk to cool people! being able to just vibe with others is something you don't really miss until you don't have it.
4) it feels nice to draw regularly, too, especially if the art you make is appreciated by someone or makes them happy.
5) I can spend time drawing, and reading, and listening to podcasts. it's a simple thing, but that makes me happy!
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For Maggie and Liebgott - domesticity ?
I know these were supposed to be safe for work intimacy prompts, but my mind really needed to take this in a different direction.
domesticity - muse a rests chin on muse b’s shoulder to read/see what they’re holding
Joe liked Sunday afternoons.
There was something about the light in the kitchen that hit differently, at this time of the day. It was sunny outside the kitchen window, and cool - or as cool as it got in Northern California when the wind was coming in from the sea. Soup weather. The receipe was his mother's, and Joe was going to take his sweet time with it - a necessity, if they wanted anything edible. Maggie was many things, but he hadn't married her for her cooking.
The remains of a roasted chicken were already sitting in the pot on the stove, and he was just getting started on the celery when Maggie came in from the living room where she'd been taking a nap and wrapped her arms around his waist, giving him a slightly sleepy hug and then just…staying.
"You just going to stand there?"
"Mmhmm."
"Can I ask why?"
"'s comfy. And you're warm."
Joe raised his eyebrows but said nothing, returning to the vegetables on the board with Maggie just as she was, her cheek pressed into the curve of his shoulder. It wasn't bad, per se, though he needed to be more careful where he put his arms. He was just getting ready to move to the carrots when her hand moved down to palm him, through his trousers - gentle, at first. Joe stopped chopping. "Mags." She paused, and he resumed, until she started stroking him again, his body stirring under her hand. Joe stopped again and put the knife down. "Maggie." Her hand continued. "Margaret."
"Mmm?"
"I am holding a knife."
"Well, then," she replied placidly, "put it down."
He wanted to groan, partially at her and partially at the growing sitation in his trousers. "Listen, do you want dinner tonight or -"
"Maybe I'm not hungry for food."
Joe moved the knife away from the edge of the counter, taking a deep breath, closing his eyes and feeling her hand still working at him, his mind already made up.
The soup was going to wait.
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If i remember correctly you mentioned a while ago you were Haitian american (if not I'm really sorry for misremembering and pls feel free to correct me or ignore this ask!). If you are, I was wondering what some of you favourite Haitian dishes/food are. One of the characters in my story is of Haitian descent and I was doing some research on Haitian cuisine and it looks delicious. As a black woman and a foodie at heart I always love to research cuisines from different places in the world. I have tried Jamaican and Dominican food before, since I have quite a few Jamaican and Dominican family friends, but I've never tried Haitian food before. Do you have any recomendations that I should give a try?
You are most correct, anon! I am Haitian American. And do I ever!
It is as delicious as it looks.
We have sme similarities with Dominican food, obviously; but a lot of the difference is in how foods are done/cooked. Of course, person by person, region by region it will be different -- I've had the same food taste different in my own family (and it is sometimes a matter of person x and person y were both taught by person b, for example). But from my observation (and limited recollection -- it has been a while since I've had dominican food), things like the spices we use or how we cook our rice definitely differ.
Since I'm talking about spices, the thing to try is epis. I don't know WHAT it is made of - you can probably find receipes in Google - but it is a staple in many dishes. I saw it is similar to Dominican sazon? I'm not sure how accurate that is, but that might give yoou a base. It's basically a mix of spices and used to cook things like chicken, soups, meats, etc. I'm sure there are people who use it for everything.
Speaking of things people use for everything: Pikliz. Again, a thing that varies per household - it can be tangy, sour, or spicy. Generally though, it's spicy spicy or a spicy sour. And you can literally put it on anything (not sweet obviously -- or I don't know, to eacch their own). I LOOOOVE pikliz. It's like a relish, it has cabbage in it, the ingredients you'd probably see in a slaw. You can eat it with your meat, you can eat it with your rice. Like epis, you can cook the food with it but often enough people put it like a condiment. I personally love it on fried plantain.
Speaking of: we have banan peze (literally pressed bananas) - which is fried plantain flattened. It can be sweet or not. You have that with pikliz. Another popular food to eat by itself (or with pikliz) is griot, a type of pork. Or tassot (often goat but google says people have it as beef). A whole meal could be pikliz on the side, griot or tassot (or a sauceless chicken), banan peze and some rice.
Haitians LOVE their rice. Like, oh my goodness. Honestly, I know some Haitians that could have rice breakfast, lunch, and dinner. And maybe a snack. The main rices I recall are: white rice usually had with 'sos pwa' (beans ... sauce, I guess). There's black beans, red beans, or peas. Sos pwa can be had as a soup or, like I said, with the rice. Usually as a topping. Then there is diri kole avec pwa (probably saying it wrong, actually forgive all my creole spellings, I know most of these terms by sound/verbal) - which is basically rice and beans. Usually red beans and the rice comes out a nice brownish-red color. Or diri jonjon - which makes the rice come out black, and people often add shrimp. But there can also be like peas in it or black beans. Seafood - typically fish - can be had with the rice too by the way, but discussing the type of seafoods would take too long. I WILL say lambi is a big, BIG thing in Haiti -- lambi is a type of conch. Or just conch, idk.
I'm going to speed run through some appetizers and sweets, or else this will take forever. If you have more questions just let me know!
There is haitian patties - which is different style from jamaican patties or an empanada. But it typically has beef or chicken in it; it can also have types of fish or spinash. Fritai is also a thing, which is various fried foods.
Sweets: Diri Au Lait is my fave as a kid, and still. AK100 (a blended corn drink). Haitian cake is great. We have various fudges made of nuts and stuff.
Drinks: cola champagne is a favorite.
A quick look at this shows it's not inaccurate. Though it might be overwhelming. But it covers a lot of the stuff I missed, then you only asked for my faves :-D (which I still am missing a lot but thats a good starter I feel, lol.)
Happy eating! Enjoy :-D
#food#grapecase answers#haitian food#anon#long post#and again if you have follow up questions please let me know.
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Chicken Fried Receipe - Easy Lasagna Soup Recipe
Easy Lasagna Soup Recipe
One of the earliest varieties of pasta, lasagna, also known as lasagna Soup, is formed of very wide, flat sheets. Either phrase can also be used to describe an Italian dish that consists of stacked layers of lasagna sandwiched between ingredients such as ragu (ground meats and tomato sauce), bechamel sauce, vegetables, cheese (including ricotta, mozzarella, and parmesan), and seasonings and spices.
HOW TO MAKE THE EASY LASAGNA SOUP?
It only takes a few minutes to brown your beef, add the ingredients, and simmer this simple lasagna soup until the cheeses are melted and the sauce is thick with garlic, onion, and Italian seasonings. Drool. You may never eat lasagna Soup the same way again!
SERVINGS: 6 -8 SERVINGS
TOTAL TIME:50 MINS
PREP TIME:10 MINS
COOK TIME:40 MINS
INGREDIENTS
1 pound lean ground beef or half Italian sausage
1 yellow onion, diced
4-5 garlic cloves, minced
¼ – 1/2 teaspoon red pepper flakes
1/24 oz. jar Prego Traditional Italian Sauce
8-10 cups low sodium chicken broth, divided
1/14 oz. can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 tsp (each)dried parsley, dried oregano, salt
1/2 teaspoon pepper
1 whole bay leaf
10 uncooked lasagna noodles broken into approx. 1-2 inch pieces
1/2 cup heavy cream(optional)
CHEESE GARNISH
shredded mozzarella cheese
freshly finely grated Parmesan cheese
ricotta cheese
INSTRUCTIONS
Over medium-high heat, preheat a large soup pot or Dutch oven.
Stirring occasionally, add the steak and onion and cook until the beef is browned. Saute for 30 seconds after adding the garlic and red pepper flakes. Drain away any extra fat.
Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
Throw away the bay leaf and stir in 2-4 cups of chicken stock and heavy cream, if preferred, to achieve the appropriate consistency.
Serve each plate with the required number of cheeses as a garnish.
This easy lasagna soup has all of the delicious flavors of homemade lasagna without all the work! A one-pot meal that’s ideal for a busy weekday! Try the recipe today.
For more delicious recipes to check
Chocolate Lasagna Recipe
The Vegan Lasagna Recipe
Sweet Potato Pie
Jambalaya Recipe
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Soup from meatballs receipe frim land of Dracula on YouTube
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KETO CHICKEN TACO SOUP
CLICK THE LINK BELOW TO GET YOUR FREE KETO RECEIPES
#weightloss#fitness#healthy#health fitness#food#lose weight#workout#low carb#'health#ketorecipes#lose fat#weight loss#fat loss#healthy snack#keto diet#keto#foodie#meal#organic#food blogg#blogg#blog#food blogger#foody#ketosis#KETO CHICKEN TACO SOUP#KETO CHICKEN#KETO SOUP#ketogenic#health & fitness
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Pumpkin & Coconut Soup - 214 kcal/4.4g protein
Servings: 1 cup - 214 kcal/4.4g protein
2 tablespoons extra-virgin olive oil
1 (3 pound) pumpkin (or butternut squash), peeled, seeded and cut into 1-inch cubes
3 small carrots, coarsely chopped (about 1 cup)
½ teaspoon salt
½ teaspoon ground pepper, plus more for garnish
2 medium onions, coarsely chopped
4 cloves garlic, coarsely chopped
¾ cup white wine
4 cups low-sodium chicken broth
1 (14 ounce) can coconut milk
Lightly toasted pepitas for garnish
Pumpkin seed oil for garnish
1. Heat oil in a large pot over medium heat. Add pumpkin (or squash), carrots, salt and pepper; cook, stirring occasionally, until the vegetables are almost softened, 8 to 10 minutes. Be careful not to let them brown. Add onions and garlic; cook, stirring, until starting to soften, about 3 minutes. Add wine; cook, stirring, until it is almost completely reduced, 2 to 3 minutes. Add broth and coconut milk; bring to a boil. Reduce heat to maintain a simmer; cover and gently simmer until the vegetables are very tender, 15 to 20 minutes.
2. Working in batches, puree the soup in a blender (alternatively, use an immersion blender; use caution when blending hot liquids). Serve garnished with pumpkin seeds, pumpkin seed oil and/or freshly ground pepper, if desired.
#low cal#low calorie#low cal food#low calorie food#low cal recipe#low calorie recipe#low cal soup#low calorie soup#under 300 calories#soup#soup receipe#pumpkin#pumpkin recipe#autumn food#autumn recipe#autumn soup#comfort food#low cal comfort food#low calorie comfort food
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