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Adapted from https://www.acouplecooks.com/soba-noodles/

Ingredients

8 ounces soba noodles
scant 1/4 cup regular soy sauce (or substitute tamari or coconut aminos)
3 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon miso (white or yellow; do not add generously, it will make the food very salty)
1 teaspoon grated garlic
4 green onions
Sriracha, to taste (optional)

Optional mix-ins to stir fry and then add to the sauce with the noodles: chicken, thinly sliced vegetables, the sky's the limit

Instructions

Cook the noodles: Cook the soba noodles according to the package instructions: it should take about 4 to 5 minutes. Important: when the noodles are done cooking, rinse them under cool running water in a strainer, tossing them to remove the starch. Then shake off excess water. If you’d like the noodles to be warm when serving, run them under warm water for a few seconds; you can also serve room temperature or cold. (If you skip this step, the noodles soak up the sauce and become too dry.)
Whisk the sauce: Meanwhile, in a medium bowl whisk together the soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, miso (if using), and grated garlic.
Slice the onions: Thinly slice the green onions on the bias (diagonally), using both white and dark green parts.
Combine and serve: Return the rinsed and shaken dry noodles to the pan or a bowl; stir in the sauce and green onions. Place in serving bowls, top with sesame seeds and serve.
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From the webcomic johnny wander

2 large chicken breasts, cubed (or 2, maybe 3? blocks of tofu)
1 15oz can of pumpkin puree
1 15oz can of reduced sodium chicken broth. For my purposes I will probably take 1tbsp miso + water
1 8ox box of S&B Golden Curry
4 carrots, peeled and diced
3 big potatoes, peeled and diced
1 large onion, diced
2 garlic cloves, diced
1 tbsp ginger (grated fresh; 1/4 tsp ground ginger)
cream or milk to taste

Welcome vegetable additions: tomato, apple, sweet potato, peas, squash, eggplant, pepper, celery.

1. Add all ingredients, except milk, to slow cooker.
2. Just barely cover all ingredients with water.
3. Cover and cook - high 4h, low 8h. Stir every few hours.
4. Add cream to taste. Serve.

Freezes well. Pair with rice.
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Makes 1 serving

Ingredients:
1 1/2 cups milk (oat, almond, dairy, etc. - your choice)
1 1/2 teaspoon maple syrup
3/4 teaspoon vanilla extract (optional - I omit it)
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1 big pinch cinnamon, to taste
1 pinch freshly ground black pepper (not optional - it boosts the benefits of the turmeric)

Mix all ingredients together in a mug. Warm in the microwave in one-minute intervals, mixing in between. When warmed up to your liking, enjoy!

fried rice

Oct. 30th, 2022 07:50 pm
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-sauce mixture: 1/2 tsp sugar, 2 tsp light soy sauce, 1/2 tsp dark soy sauce, stir until sugar is dissolved.
-dry spice mixture: 1 tsp kosher salt, 2 pinches white pepper, 1/2 tsp MSG
-eggs, seasoned with a pinch of salt and a pinch of msg
-1 tbsp neutral oil
-2 oz marinated chicken
-1/2 cup medium diced onion
-2 tbsp medium diced carrot
-2 cloves roughly chopped garlic
-2 cups cooled rice
-2 tbsp frozen peas
-handful bean sprouts
-2 tbsp of shaoxing wine
-2 tablespoon sliced green onion
-1 teaspoon of toasted sesame oil



heat wok medium-high until you see light wisps of smoke.

add 1 tsbp of neutral oil and swirl until lightly shimmering.

turn heat to medium-low and add 2 beaten eggs. eggs will puff up. let sit for 15-20 seconds, then start lightly stirring to scramble. remove to bowl set aside.

return wok to medium-high heat and wipe out egg residue with paper towel.

when wok is heated, add 1 tbsp neutral oil and swirl until lightly shimmering.

add 2 oz. of marinated chicken. push down so that it is all one layer, cook for 30-45 seconds or until starting to brown on one side. then mix and cook until 90% cooked. remove to egg bowl and set aside.

return wok to medium-high heat, do not wipe down. when wok is heated, add 1 tbsp neutral oil and swirl until lightly shimmering.

add 1/2 cup medium diced onion, 2 tbsp medium diced carrot. cook 1-2 minutes until onion is translucent but still has a bit of bite to it, and then add 2 cloves roughly chopped garlic. saute for 15-20 seconds, then add 2 cups of cooled rice.

stir vegetables into rice, and then gently press down until the rice-vegetable mixture is one even layer in the pan. break up any large chunks of white rice you see with the tip of your cooking utensil. constantly stir and flip the rice so that all sides get fried.

if your rice is too dry, add a little more oil.

after a few minutes, toss in the chicken and egg and incorporate it into the mixture. push everything to the center of the pan and then add the sauce mixture around the outside of the rim, NOT on the center of the rice.

stir the rice so the sauce is fully incorporated and no white chunks of rice remain.

toss in dry spice mixture and stir it in until well incorporated.

add 2 tablespoons of frozen peas and a handful of bean sprouts. Gently mix in.

Push everything to the center of the pan and deglaze with 2 tbsp of shaoxing wine and immediately stir in the rice. Cook off the alcohol for 20-30 seconds, then turn off heat.

Add 2 tablespoon sliced green onion and 1 teaspoon of toasted sesame oil. Stir in thoroughly. Add extra salt and white pepper if needed at this stage, and serve.
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Lasagna:
12 noodles of lasagna
2 24 oz jar of Vodka sauce
4 cups mozz cheese
Parm cheese
1ib sausage
1ib turkey beef
1 15oz container of ricotta
Parsley
Salt
Pepper
Italian seasoning
1medium onion
3 cloves garlic
1egf
Combine ricotta egg and 3 tablespoons of parsley garlic Italian seasoning and red pepper flakes cover with towel set aside in fridge for 1 hour prior to cooking with towel on top to absorb moisture
Cook lasagna noodles for ten minutes until aldente with olive oil and salt set aside
Add onion to skillet Cook until translucent add beef and sausage until cooked through then add garlic
Drain meat
Add meat to sauce
Grease 13x9 pan
Add meat sauce as first layer
Then 4 lasagna noodles
Then 1/3 of ricotta mix
Then 1 cup mozzarella cheese
Then 2 tablespoons of parm cheese
Repeat two more times
Add remaining sauce and cheese on top layer
Bake at 375 for 25 minutes covered and then Uncovered for 15-20 mins and let cool for 20-25 mins
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https://www.allrecipes.com/recipe/24036/tims-sausage-stew/
heavily modified

1 tablespoon grapeseed oil
2 pounds sausages, browned whole and then sliced into coin size pieces
constarch as needed to thicken
8 cups water
1 tablespoon miso
1 (28 ounce) can peeled and diced tomatoes with juice
1 teaspoon dried basil (optional)
1 tablespoon dried oregano
1 tablespoon rosemary
chili powder to taste
3 zucchini, sliced in large chunks
2 small red bell peppers, sliced in large chunks
1 bag of fusili pasta

In a large pot, add oil and brown the sausage slices. remove sausage, let rest, then slice into coins. deglaze bottom of pan with small amount of water. Re-add sausage then mix in miso paste, 2 cups of water, tomatoes, rosemary, chili powder, basil and oregano; add corn starch mixed in small amount of water. When miso paste is dissolved and spices are well mixed, add rest of water. Bring to boil. Lower heat and simmer approximately 20 minutes or until sausage is fully cooked.

Add zucchini, and red bell pepper. Simmer another 10 minutes. Bring to rolling boil. Add fusili pasta. Cook another 10 minutes, or until pasta and vegetables are done. Makes a MASSIVE amount of food.
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Dolly Parton's biscuit gravy recipe

Every now and then I'll make my husband, Carl, an extra special breakfast. Some of our favorites are Southern staples like sausage patties and flaky biscuits, and this creamy milk gravy is the perfect topping.

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon freshly ground black pepper
2½ cups whole milk
1/2 cup heavy whipping cream
biscuits and sausage patties, for serving

Preparation

In a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth.

Pour the mixture into skillet or saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes, or until thickened.

Serve over biscuits and sausage patties.
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1/2 to 3/4 pound ground pork
1/2 lb tomatillos
1 tsp garlic powder
1 tbsp to 1 1/2 tbsp smoked paprika
1/2 tsp of cinnamon
2 whole cloves
1 tbsp cumin
oil
salt to taste

roast tomatillos

dump into blender and then add spices. blend together

cook ground pork in a little oil until it's no longer pink

add blended sauce. mix, bring back to boil

serve over rice

mapo tofu

Oct. 15th, 2020 09:35 am
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from https://www.justonecookbook.com/mapo-tofu/

2 cloves garlic
1 inch ginger (2.5 cm)
2 green onions/scallions
14 oz silken/soft tofu (396 g)
1 Tbsp neutral-flavored oil (vegetable, canola, etc)
½ lb ground pork (227 g; or any other meat/veggies of your choice)

Seasonings

2 ½ Tbsp Doubanjiang (spicy chili bean sauce/broad bean paste) I use 1 ½ Tbsp Doubanjiang (non-spicy) and 1 Tbsp Ladoubanjigang (spicy). You can buy the non-spicy one from this shop online. More information on how to differentiate spicy from non-spicy. You can use just non-spicy if you want.
2 Tbsp mirin
1 Tbsp miso
1 Tbsp oyster sauce (if allergic to shellfish like I am: replace with soy sauce, hoisin sauce, or fish sauce)
½ Tbsp soy sauce
1 tsp sesame oil (roasted)
1 tsp potato starch/cornstarch
4 Tbsp water

Instructions

Gather all the ingredients. Draining tofu: silken tofu is delicate. First, unmold the tofu by running a knife along the edge. Then carefully drain it. You can let it drain on a plate and pour off the water. You can also drain it on paper towels or dishtowels but avoid waffle weave, as the tofu can get trapped in the towel!

Combine all the ingredients for Seasonings (2 ½ Tbsp Chili Bean Sauce and/or Broad Bean Paste, 2 Tbsp mirin, 1 Tbsp miso, 1 Tbsp. oyster sauce, ½ Tbsp soy sauce, 1 tsp sesame oil, 1 tsp corn starch, 4 Tbsp water) in a bowl and mix well together.

Mince the garlic cloves and ginger finely.

Cut the green onions into small pieces. Drain the tofu and cut into about 1 inch (2.5 cm) cubes.

In a large frying pan, heat vegetable oil on medium heat and saute garlic and ginger. Make sure you don't burn them. Once they are fragrant, add the ground pork and break it up with a spatula or wooden spoon.

When the meat is no longer pink, add the Seasoning mixture and stir thoroughly.

Once the sauce is back to boiling, add the tofu and gently coat the tofu with the sauce. Stir frequently, without mashing up the tofu, until it is heated through. Add the green onions and mix just before taking the pan off the heat. Serve immediately.
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Modified from https://hostthetoast.com/slow-cooker-indian-spiced-lentils/

This recipe is tremendously flexible. Don't like or don't have a spice? Omit it. Want to add one to see if it will taste good? Go for it.

Read the whole recipe before starting.

INGREDIENTS
3 cups dried red and/or yellow lentils
(optional) 4–6 serrano chiles, depending on heat preference, stemmed and seeded
(optional) 1 large onion, chopped (or 1 tbsp onion powder)
5 cloves garlic (or 1-1/4 teaspoons garlic powder)
3” piece fresh ginger, peeled and roughly chopped (or 1 tbsp ginger powder)
2 tablespoons curry powder
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon chili powder (optional)
2 tsp smoked paprika (optional, if you want smokiness. Makes this very inauthentic)
1/2 teaspoon granulated sugar
1 28 ounce can diced tomatoes (fire roasted is especially tasty)
Kosher salt, to taste
4 tablespoons butter (optional)
14 ounces heavy cream OR unsweetened coconut milk (coconut milk and no butter is my go-to)
1/4 cup cilantro leaves (optional)

Optional additions when serving:
Freshly squeezed lemon juice, to serve
Rice, to serve
Naan, to serve

DIRECTIONS
  1. In a large bowl, soak the lentils for 10-25 minutes depending on how sensitive your stomach tends to be. Drain and rinse well (just like washing rice), and then transfer the lentils to the bowl of the slow cooker or dutch oven (or any soup-sized pot).

  2. Combine the serrano chiles, chopped onion, garlic, ginger, curry powder, cumin, turmeric, chili powder, sugar, and (if using) paprika in a food processor. Process until the mixture becomes a paste and is well-combined. Note: if you are using powdered everything (like I did), just dump it directly into the pot. No food processor necessary.

  3. Transfer the mixture to the slow cooker or pot. Stir in 6 cups of water (2 cups water per 1 cup of lentils, if you are scaling the recipe) and the diced tomatoes.

  4. Cover the slow cooker and cook on high for 4 hours or low for 8 hours, or until the lentils are soft.

    If cooking over the stove, bring to a simmer and cook for 4 hours, mixing occasionally.

    If cooking in the instant pot, mix the lentils, water, and spices in pot. Layer the diced tomatoes on top of that and DO NOT MIX IN. Then set the instant pot to cook for 20 minutes, with natural pressure valve release.

  5. Season very generously with salt, stir well, and adjust remaining seasonings, to taste. (Optional, I don't:) Gently mash about half of the lentils with a mixing spoon if you want a silkier broth.

  6. Stir in the butter, if desired, and the heavy cream or coconut milk, a bit at a time, until reaching the desired richness and consistency. Mix in the cilantro, saving some to top.

  7. Serve warm with freshly squeezed lemon, basmati rice, and naan.
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https://pinchofyum.com/veggie-alfredo-lasagna

This is a two-day recipe

INGREDIENTS
for the cauliflower alfredo sauce
5 large cloves garlic, minced
1 tablespoons butter
5 cups cauliflower florets
6–7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)
Parmesan cheese to taste
for the lasagna
10 lasagna noodles
4 cups cauliflower Alfredo sauce
5 cups veggies (I used chopped fresh greens, grated carrots, fresh and canned tomatoes)
3 cups mixed shredded cheese like Mozzarella, Provolone, Parmesan, etc.
salt and pepper to taste
INSTRUCTIONS
For the cauliflower sauce: Saute the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant. Bring the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes or until very smooth.
For the lasagna: Preheat oven to 375 degrees. Boil the lasagna noodles for a few minutes until they are just starting to soften but still stiff and cool enough to handle.
Spread a spoonful of cauliflower sauce on the bottom of a 9 inch square glass baking dish with a drizzle of olive oil to prevent sticking. Layer lasagna noodles, 1/2 cup sauce, one fourth of the veggies, a good sprinkle of salt, 1/2 cup cheese, and 1/4 cup sauce (I put sauce in each layer twice – once under the veggies and once on top). Repeat layers 4 times, ending with noodles. Cover the top noodle layer with 1/2 cup sauce and the remaining 1 cup of cheese.
Cover with greased foil and bake for 25 minutes. The liquid should be bubbling along the sides of the dish. Remove the foil and bake uncovered for another 10-20 minutes or until the cheese is golden brown to your liking. Cool for a few minutes before cutting and serving.
NOTES
I used a combination of fresh diced tomatoes and canned diced tomatoes. If you do use tomatoes, be sure to drain the excess liquid out before adding them to the lasagna, otherwise it will be too watery. I also found that sprinkling salt over each of the veggie layers helped it to be more flavorful, especially as leftovers.
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https://www.mybakingaddiction.com/make-ahead-breakfast-casserole/

INGREDIENTS
1 (16 ounce) package pork sausage
10 eggs, lightly beaten
3 cups milk
1 teaspoon salt
6 cups cubed bread*
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup diced red pepper, optional
sliced green onion, optional

INSTRUCTIONS
Butter a 9 x 13 x 2 inch casserole dish.
Toast the bread (about 7 pieces).
While toasting, in large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
In large bowl, whisk together eggs, milk, and salt until thoroughly combined.
Evenly distribute half the bread into the prepared casserole dish. Sprinkle with half the cheese, half the black pepper, half the red pepper, and half the sausage. Repeat layers.
Pour egg mixture evenly over casserole.
Cover and refrigerate overnight, or bake immediately.
When you're ready to bake the casserole, preheat oven to 325 F. Bake uncovered for 55-60 minutes, or until eggs are set. If the top begins to brown too quickly, loosely cover the casserole dish with foil.
If desired, sprinkle the casserole with sliced green onions. Serve warm.

NOTES
*I toast my bread before incorporating it into the casserole, but this step is optional.
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From https://www.oliviascuisine.com/brazilian-paprika-chicken-stew-white-beans/



1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 pound chicken sausage (you can omit, but it adds delicious flavor)
Juice of one lime
Salt and freshly ground pepper
1/3 cup vegetable oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon paprika, or to taste
1 tablespoon tomato paste
5 cups chicken broth
2 bay leaves
1 tablespoon thyme leaves (can replace with oregano)
1 can white cannellini beans (you can use canned)
1 tablespoon flour
1/4 cup parsley

Instructions
In a large bowl, toss the sliced chicken and whole sausage with the lime juice and season with salt and pepper. Like five minutes or so? You want to give the juice time to soak in.

Heat 3 tablespoons of oil in a dutch oven, over medium high heat, and brown the chicken and sausages, about 2 minutes per side. Depending on the size of your pot, you will have to work in 3-4 batches, adding more oil when necessary. Remove the chicken/sausage to a plate and slice the sausage into rounds.

You need to move fast for this part. Lower the heat to medium, add the remaining oil and sauté the onions and garlic until softened, which happens basically instantly. Then add the paprika and the tomato paste and stir to combine. Pour the chicken broth to deglaze, and add the bay leaves, thyme, and chicken/sausage.

Once the liquid starts boiling, reduce the heat to low and let the stew simmer for 30 to 40 minutes or until the chicken is cooked through and almost falling apart.

With a ladle, remove a bit of the broth into a cup and stir in the flour to make a roux. Return the roux to the pot and add the beans. Cook for 10 more minutes until the sauce has thickened. Taste for seasoning and add more salt and/or pepper, if necessary. Skim the excess fat off the top. Remove the bay leaves and sprinkle the parsley. Serve immediately, over rice or with bread.
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5 medium russet potatoes
3 medium carrots
2 stalks celery
2 cartons chicken broth
3 Granny Smith apples (about 1-1/2 pounds)
About 1-1/4 pounds medium parsnips, peeled and cut into 1/2-inch thick rounds
2 cartons chicken broth
Milk

to bring: heavy cream
coriander
yogurt
bay leaf



https://www.thekitchn.com/recipe-apple-and-parsnip-soup-108625

https://www.cookingclassy.com/creamy-potato-soup/
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4 sweet potatoes, 5 is okay (dad sized), white potatoes best.
1tbsp margarine or butter.
Crushed pineapple, smallest can
Marshmallows 1 bag small.
sprinkle cinnamon, 1tsp? sometimes nutmeg too. walnuts can also be good, pecans (do not roast), almonds. so there's a little crunch.


bake sweet potato first 40 minutes on 375 degrees. if you can poke it all the way through, it's cooked. you can boil it too, but it's a lot of water and not as good.

then mash it. peel it, and remove the edges because they can be stringy. then mash with a fork.

then put 1 tbsp of butter or margarine. then sprinkle cinnamon. Then drain liquid from crushed pineapple and mix in. Then nuts.

Put in a baking pan, marshmallow on top, and back in the oven to brown the marshmallow and blend the flavors together. Then 10-15 more minutes in the oven to evenly brown the marshmallow. BAKE, don't broil.

----------------------------------------------------------------------

baking a small bird:

lift the skin so you can stick 2 navel oranges (with peel) between skin and chicken. leftovers get put inside and on top of the legs. you can sit it in a moat of orange juice and white wine.

put sliced uncooked bacon on top of the bird so that it stays juicy and gets a smoked bacon flavor. sprinkle with salt and pepper and whatever other seasonings you'd like.

then bake 375 F for an hour or it depends on how big your bird is.

---------------------------------------------------------------------
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https://milkallergymom.com/2016/12/hot-chocolate-with-just-water.html

I know, hot chocolate with just water…sounds a little iffy, doesn’t it? Well, when you are plum out of dairy-free milk and all the neighbor kids are chanting in the front yard for hot cocoa in December, you find a way to make it happen.

I knew making hot cocoa with just water was a gamble. Google searches pretty much told me this would be disastrous, who makes hot chocolate without milk? But I was willing to take my chances. Kids are easy to please, right?

So after a little trial and error, I finally secured a decent hot chocolate with basic ingredients from the pantry…and water.

And shoot, this was so inexpensive to make that I’m willing to supply the neighborhood children all winter long.

The only caveat here is that you will want to add a splash of SOMETHING creamy. Just a dash of NON-DAIRY milk or whipped cream or canned coconut milk or creamer or ice cream. Marshmallows suffice, as well. You get the idea. A little something creamy will make this hot cocoa legit, and we used marshmallows.

And since that day with the neighbor kids, I have been able to make this into an “on-the-go” instant hot cocoa mix! Just leave out the extracts, use 2 Tablespoons of marshmallows for the “creamy element”, and throw the rest of the ingredients into a baggie (cocoa, sugar, chocolate, salt, marshmallows). You’ll only need a cup and hot water to make your dairy-free hot cocoa while you’re out.

As an adult with a little more sophisticated taste, of course I like a milky hot chocolate better. But my kids don’t bat an eye at this water version so I can definitely recommend it for when you’re in a pinch.

1 Serving of Dairy-Free Hot Cocoa Mix

2 Tbs. cocoa powder

2 Tbs. powdered sugar

2 Tbs. dairy-free chocolate

Dash of salt

2 Tbs. of something dairy-free & creamy (like marshmallows)

Splash of vanilla extract (optional) (affiliate)

Splash of peppermint extract (optional) (affiliate)

Heat enough water in your tea kettle for servings needed. 4-6 oz. per serving. I love my electric kettle!

Put cocoa, powdered sugar, chocolate, salt in the bottom of the mugs. Mix together.

Pour hot water over mixture in the mugs and stir vigorously until incorporated.

Add your creamy element.

Enjoy!
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I'm shocked by how delicious / easy / cheap this is

https://thestingyvegan.com/spanish-style-vegan-lentil-stew/

INGREDIENTS
1 medium onion, finely diced - $0.15
2 cloves of garlic, grated or finely minced - $0.16
1 medium green pepper, finely diced - $0.16
1 large tomato, finely diced (bonus points if you remove the skin) - $0.14
1 ½ teaspoons smoked paprika - $0.15
1 bay leaf - $0.15
4 cups (1 litre) water - $0.00
2 medium carrots, peeled and finely diced - $0.13
1 large potato, peeled and finely diced - $0.23
1 ¼ cups (250 grams) dried lentils, rinsed – $0.55
2 tablespoons soy sauce or tamari - $0.10
1 teaspoon sea salt (or to taste) - $0.03
A few grinds of pepper - $0.03
Garnishes of your choice (optional)

1
Heat a medium-sized pot over medium heat and add a splash of water, the onion, garlic, green pepper and tomato. Allow to cook until everything is very soft, adding more water if necessary. You want these ingredients to meld into the stew and not be detectable so let them get really, really soft.

2
Allow any excess water to simmer off and add the paprika and bay leaf. Allow to cook for about 2 minutes to bring out the flavour while stirring so it doesn’t burn. Add the water, carrots, potato and lentils. Bring to a boil then cover and reduce the heat to low. Simmer for about 30 minutes, or until the lentils are soft and creamy.

3
When the lentils are ready, add the soy sauce, salt and pepper to taste.

4
This stew can be served thick or thin. Add more water if you want it soupier. I thickened mine ever so slightly with a couple blitzes of an immersion blender, but it’s totally optional. It will also thicken as it cools. I garnished mine to make it photographic; garnishes are optional and of your choice.

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