#add 1 tsp of sugar

[maximumeffort]

cheers to all who celebrate

[bethanyactually]

today would have been my Uncle John's 62nd birthday, so I'm reblogging this cookie recipe (which he taught me) in his honor. 💛

3-ingredient peanut butter cookies

hey, don't cry. combine one cup peanut (or almond or whatever) butter, one cup sugar, one egg, all right? roll into 1-inch balls, place on cookie sheet, press with a fork to make criss-cross pattern, and bake at 350F for 8-10 minutes, okay?

[bangjiazheng]

Classic Cheese Pizza 🍕🧀 Ingredients For the Dough: 3 1/2 cups all-purpose flour 1 tsp salt 🧂 1 tbsp sugar 1 packet (2 1/4 tsp) instant yeast 1 1/4 cups warm water (110°F/45°C) 2 tbsp olive oil 🫒 For the Sauce: 1 cup tomato sauce 🍅 1/2 tsp dried oregano 🌿 1/2 tsp dried basil 1/4 tsp garlic powder Salt and pepper to taste For the Toppings: 2 cups shredded mozzarella cheese 🧀 Optional: Parmesan cheese for garnish 🧀 Optional: Fresh basil for garnish 🌿 Instructions Prepare the Dough: In a large mixing bowl, combine flour, salt, sugar, and yeast. Gradually add warm water and olive oil, mixing until a dough forms. Knead on a floured surface for about 8–10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise for 1 hour or until doubled in size. Prepare the Sauce: In a small saucepan, combine tomato sauce, oregano, basil, garlic powder, salt, and pepper. Simmer on low heat for 5–7 minutes. Set aside to cool. Assemble the Pizza: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat. Roll out the dough into a circle about 12–14 inches in diameter. Spread the prepared sauce evenly over the dough. Generously sprinkle shredded mozzarella cheese over the top. Bake the Pizza: Transfer the pizza onto the preheated stone or baking sheet. Bake for 12–15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Garnish and Serve: Let the pizza cool for a minute, then garnish with Parmesan cheese or fresh basil if desired. Slice and serve immediately.

pizza #cheesepizza #homemadepizza #pizzarecipe #cheese #pizzalovers #foodie #easyrecipes #deliciousfood

[thepioden]

Brussels Sprouts That Fuck Like Hell

Hardware

Baking sheet

Parchment

Mixing bowl

Software

1 - 1.5 lbs. Brussels Sprouts

4 oz. bacon (about 4 or 5 strips)

1/4 cup extra virgin olive oil

3 tbsp. brown sugar

2 tbsp. balsamic vinegar

2 tsp. kosher salt

1/2 tsp. ground mustard

1/2 tsp. black pepper, or to taste

Procedure

Preheat oven to 425F and line baking sheet with parchment.

Trim the stems of the sprouts and cut them in half lengthwise. Keep any leaves that fall off.

In the mixing bowl, toss sprouts and loose leaves with olive oil, vinegar, salt, pepper, sugar, and mustard powder until sprouts are evenly coated.

Dice bacon into ~1/2 inch bits.

Spread sprouts in a single layer on the parchment lined baking sheet, cut-side-down. Drizzle with any remaining dressing.

Sprinkle diced bacon over the top so it's evenly distributed across the sprouts.

Bake uncovered for 20-25 minutes, or until bacon is crispy.

Optional:

Toss some chopped walnuts or pecans in with the sprouts

Crumble some goat cheese over the sprouts when they come out of the oven

Add a drizzle of fresh lemon juice for a little brightness

Use maple syrup in lieu of brown sugar

Okay stop boiling your tiny cabbages they're nicer roasted okay I love you all mwah mwah

[wowwforever]

Chilchuck: EEEEYIKES!!! I'd better find a way out of this "Dungeon" before things start getting "Meshi!"

Laios:

3 very ripe bananas, (medium/large)

½ cup unsalted butter, (8 Tbsp) at room temperature

3/4 cup granulated sugar

2 large eggs, lightly beaten

1 ½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

½ tsp vanilla extract

1 cup walnuts

½ cup raisins

Instructions

Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature. 

In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).

Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended. 

In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.

Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.

[scribefindegil]

Scribe's Favorite Hot Chocolate

(in case a comforting beverage will help stave off the existential despair)

You Will Need:

4 cups of your favorite milk

2 oz bittersweet chocolate (if you use Ghirardelli chips 2 oz is a third of a cup. you could use semisweet but you'd want to cut the sugar back by a tablespoon or so)

1/4 cup granulated sugar

1/2 tsp vanilla extract

tiny pinch of salt

optional but recommended: 1-2 cinnamon sticks and any other desired spices (when I'm feeling fancy I like to add a handful of whole peppercorns, a couple of cloves, and some cardamom pods. follow ur heart)

To Make:

Put the milk and spices in a pot on the stove over medium-low heat. Don't leave it alone; milk explodes if you let it fully boil!

Put the chocolate in a mug or bowl (I just use whatever mug I'll be drinking the cocoa out of) with just enough water to cover. Microwave for 30 seconds, then whisk until smooth. (This is to help the chocolate dissolve; if you put it straight into the milk pot instead of beautiful smooth cocoa you will get a lot of weird freckly chocolate bits)

When the milk just starts to steam (or when a single drop on the back of your hand feels uncomfortably hot), turn off the heat! Add sugar, vanilla, and salt, and stir until sugar dissolves. Then add the chocolate (if chocolate is too thick to pour, spoon a little hot milk in and stir to lighten it)

If you're using spices, let the hot chocolate sit for 5-10 minutes so the flavors continue to infuse

Enjoy and share with friends <3

If you don't drink it all you can keep leftovers in an airtight container in the fridge for a couple of days, but I don't usually have this problem

[murphysletsdraw]

If you want to eat the best chocolate biscuits ever do this

3 1/2 dl (182 grams) white flour 1 big pinch salt 2 tsp baking powder

Mix these ^^^ together in a bowl. Then you need 175 grams butter (kerrygold if you can get it) 60 g dark chocolate (some nice REAL chocolate, not baking chocolate) 1,5 dl (140 grams) sugar 2 tsp vanilla extract Melt the butter, then add in the chocolate, sugar and vanilla extract and stir until chocolate has melted too. Add in the dry ingredients, mix.

Get one or two baking trays, slap some baking paper on there and shape the dough into

Make these shapes nice and flat, less than a cm tall.

Let it rest in the fridge for 20 mins, then bake at 175 degrees celsius for 8-13 minutes.

Once they're out of the oven, slice them into fingers like

Then let cool on a rack. Just trust me. They're all I can think about

[ltwilliammowett]

Cooking like a Sailor- Frisian teatime

Today it's going to be a bit Friesian again and this time the delicious treats come mainly from the North Sea islands and Halligen, where they usually originated before they floated ashore and were eaten or drunk there.

Now that we are approaching autumn with great strides, there are such delicacies. This was the time when many of the seafaring men returned home, which meant a rich harvest of specialities from foreign countries and often also the weddings were hold which were arranged the year before.

But let's start with the drink: tea punch, just the thing for the wet and cold season when it's stormy and raining outside.

Ingredients: Black tea, köm and kluntjes (brown sugar candy).

But even more important than the right ingredients are the way it is prepared and consumed. If you are in a hurry, you have no place at the tea punch table!

The tea punch is served as follows: The teapot is placed on the teapot warmer and the pre-heated bottle of Köm is placed on the table. Don't be surprised: the tea punch cups are tiny. This has nothing to do with stinginess, but with cosiness. And this is how it works: Pour tea into the cup, add a dash of köm and sugar to taste. Listen to the Kluntjes crack, stir and drink hot. Have a chat and then top up again.

This drink has existed on the islands since 1735, when a ship with tea chests stranded off Amrum at Theeknobs, although at the beginning there was no knowledge of how to prepare the tea leaves. As a result, the tea was drunk quite thinly, which was also due to the fact that tea was something special that was not always available, just like schnapps. Köm is a spirit similar to aquavit with caraway seeds. The yellow (geele) Köm is particularly common in the North Frisian region. This is a spirit, usually made with grain, which is mixed with caraway and sometimes with a hint of aniseed.

The tea punch was of course also known on ships, but here the köm was swapped for rum and the punch was used to warm up rather than for chatting. Sailors preferred to do this on land.

What do you serve with tea? Hallig Knorken or Friesenwaffeln are best. This wafer-thin delicacy has been around since the 16th century thanks to the Dutch who settled in northern Germany. They were light waffles that were made with rum and then served with plum jam and cream. Again, these delicacies were either brought by the men or had to be bartered or bought on the land, as the islands and Halligen did not have huge areas of land available for agriculture and so there was a lot of trade with the delicacies from the sea.

Ingredients for 4 people (this is the modern recipe) 4 eggs 200g sugar 250g butter 300g flour 3-4 tsp. cornflour 50ml rum 1 packet of vanilla sugar 1 pinch of salt

Bake the waffles in an iron and then serve hot with plum jam and cream.

Now we come to the highlight of every festive table - the Friesentorte. This magnificent cake is truly a precious piece. Because it requires valuable ingredients that were not always available back then and were therefore more likely to be found on festive tables. It is not known when it has been around, but probably since the 19th century, thanks to the sailors who brought many recipes with them from other countries. Like puff pastry, for example.

Today's variations also work with shortcrust pastry, but are not the original recipe

Recipe

Bake two puff pastry bases (you can use ready-made pastry) Brush one of the bases (the top) with egg yolk and sprinkle with caster sugar Leave the second (base) plain After baking, spread the base generously with plum jam Spread not too little whipped cream on the plum jam base Cut the top into 12 even pieces and then arrange the pieces on top.

The wealthier the family the more the cake would consist of several layers. Which made eating even more complicated, because how do you eat this monster without smearing cream all over your face? Well, you take the lid off, eat the inside and nibble the lid separately.

So there you have it and I wish you a delicious tea time of a different kind. Enjoy your tea and your tasty treats like real Frisians.

[flavorcraftrecipes]

Deep-Dish Pizza Pie | Flavor Craft Recipes

Ingredients: For the Crust: 2 1/4 tsp active dry yeast 1 1/2 cups warm water (110°F) 1 tbsp sugar 3 1/2 cups all-purpose flour 1 tsp salt 1/4 cup olive oil For the Filling: 1 lb Italian sausage (bulk or casings removed) 1/2 lb pepperoni, sliced 1 medium onion, chopped 1 red bell pepper, chopped 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 cups crushed tomatoes (canned or fresh) 1/4 cup tomato paste 1 tsp dried oregano 1 tsp dried basil 1/2 tsp garlic powder Salt and pepper to taste Olive oil for greasing the pan Instructions: Prepare the Dough:

In a bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until foamy. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, and mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover, and let it rise for 1-1.5 hours until doubled in size. Prepare the Filling:

While the dough is rising, cook the sausage in a skillet over medium heat, breaking it up as it cooks. Once browned, remove it from the pan and set aside. In the same skillet, sauté the onions and bell pepper until softened (about 5 minutes). Add the cooked sausage back in and stir. In a bowl, combine the crushed tomatoes, tomato paste, oregano, basil, garlic powder, salt, and pepper. Stir well. Assemble the Pizza Pie:

Preheat the oven to 425°F (220°C). Grease a 9-inch deep-dish pie pan with olive oil. Punch down the risen dough and roll it out to fit the pie pan, ensuring the dough extends up the sides. Layer the sausage and vegetable mixture evenly in the bottom of the pan. Top with slices of pepperoni, followed by mozzarella cheese and Parmesan. Pour the tomato sauce mixture over the cheese, spreading it out evenly. Bake the Pizza Pie:

Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes until the crust is golden and the filling is bubbling. Serve:

Let the deep-dish pizza cool for 5-10 minutes before slicing. Serve hot and enjoy!

#PizzaPie #ComfortFood #PizzaLovers

[emilieautumnarchives]

Orkus International (Nov/Dec/Jan 2007/2008)

This English edition of Orkus featured EA's "Mad Tea Party." It was printed in black and white, but colored versions have been floating around for a while. The magazine also included a Laced/Unlaced Poster.

Speculation: Because the scans I have are in German, I assume this also appeared in the December 2007 issue of Orkus Magazine.

Note: I typed out the German myself. Excuse any misspellings or weirdness; I don't speak German.

EMILIE AUTUMN: MAD TEA PARTY Taking time out from the madness to enjoy teatime doesn't mean you have to be sane...

Treue Fans wissen, dass Emilie Autumns Welt nicht hinter ihrer wegwelsenden Musik aufort. Mit ihrem Asylum hat sich die bildhubsche, arbeitssuchtige Victoriandustrial-Prinzessin einen ureigenen, geheimnisvollen und faszinierenden Kosmos kreiert, and dem man bisher nur auf ihren Live-Shows oder in den fabelhaften Booklets ihrer CDs teilhaben konnte. Nun jedoch offnet Emilie die Tore in ihre Welt und bittet die Orkus-Leser zu einer unvergesslichen Teestunde im einzigartigen Emilie Autumn-Stil. Kostliche Kuchen, unerwartete Dinge aus Marzipan, gar rosige Bonbonbs, Schoko-Schlemmereien... wenn Miss Autumn schon ze einer Teestunde ladt, dann aber bitte mit sehr viel Stil und Genuss. Und damit diese Teestunde im viktorianischen Asylum-Stil kein Einzelfall bleiben muss, hat Emilie gleich ihre Lieblingsrezepte mitgebracht, die wir fur Euch aufrgrund ihrer unvergleichbaren Sprache in unveranderter, englischer Form gesammelt haben.

Highly Doubtful Teacake with Very Suspicious Crème

What makes this teacake so very “doubtful” is the addition of fresh lavender, the historical meaning for which is “distrustful”. So be careful whom you share it with…

Teacake Ingredients:

1 cup milk

3 Tbsp. fresh chopped lavender flowers

2 cups all-purpose flour

1½ tsp. baking powder

¼ tsp. salt

6 Tbsp. butter, softened

1 cup sugar

2 large eggs

Instructions:

Grease and flour a loaf pan, and no, I won’t tell you what size because it won’t matter anyway. You’re going to use whatever pan you have, and I’m not holding that against you, I do the same. Half of my recipes were created entirely out of being on the road touring, and really needing to make tarts, but having not the proper equipment. Baking is an adventure, so do treat it as such.

In any case! After greasing and flouring, kindly preheat your oven to 325°F. In a small saucepan, heat the milk, adding the chopped lavender and bring almost to a boil, then remove from heat and let steep until cool.

Sift flour, baking powder and salt together in a bowl. In another bowl, thrash the butter about until it’s light and creamy and gradually add sugar, then eggs, one at a time, thrashing even more until the whole mess is light and fluffy and much prettier than you ever imagined raw eggs ought to be. Add flour mixture and lavender milk alternating between each addition, and mix until batter is just blended, no longer.

Spoon the flowery goodness into your mystery loaf pan and bake for 50 minutes, or until a wooden skewer inserted in center comes out clean. Leave your cake to cool in the pan 5 minutes, then remove to a wire rack to cool. When completely cooled, dust with confectioners’ sugar and garnish with sprigs of fresh or candied lavender. If you don’t know how to candy lavender, then read ahead on the section on candying rose petals and you’ll get the idea. Serve with a dollop of Very Suspicious Crème.

Crème Ingredients:

8 oz. cream cheese

1 Tbsp. heavy cream

½ tsp. fresh chopped lavender flowers

3 Tbsp. confectioners’ sugar

1 tsp. pure vanilla extract

Blend the cream cheese with the heavy cream until smooth and fluffy. Add in the lavender, confectioners’ sugar, and vanilla, beating until silky and very suspicious looking. Serve with Teacakes of all sort, but especially highly doubtful ones.

TEA TIPS: When serving tea to your guests, be sure to present a variety of sugars. Piping tiny frosting flowers onto heart-shaped sugar lumps and displaying rock candy sugar in various colours will set your table sparkling! Save some for the rats…

Cyanide Tea Scones with Clotted Cream

Ah, sweet cyanide…what can we say about cyanide? You surely know it’s historical impact as a popular ingredient of both murder and suicide. But did you know that cyanide is derived from almonds? Being my personal flavour, you’ll see a somewhat excessive if not altogether inappropriate use of it in the following recipes. And as for the clotted cream, well, that sounds bad enough. Doesn’t it?

Scone Ingredients:

4 cups all-purpose flour

4 tsp. baking powder

½ cup sugar

1 tsp. salt

8 Tbsp. very cold, unsalted butter, cut into ¼ inch cubes

1 cup milk

6 black teabags of the best quality you can find, I prefer Twinings

2 eggs, beaten

½ tsp. pure almond extract

½ cup sliced almonds

1 Tbsp. cream

¼ cup sugar

¼ cup finely chopped almonds

Instructions:

Preheat oven to 400°F. In a chilled glass bowl, sift together flour, baking powder, sugar and salt. Using your fingers if you know what you’re doing or a pastry blender if you don’t, cut in the bits of butter until the crumbly mess is the size of smallish bees. Set the bowl into you refrigerator or out in the snow while you carry on. In a small saucepan, bring milk almost to a boil. Add tea bags, cover, and brew 5 minutes. Remove tea bags and cool. Beat in the eggs, almond extract, and sliced almonds. Gradually add tea mixture to flour mixture, stirring until just combined, no more.

Turn dough out onto a floured baking sheet and pat into a circle. Slice the dough into 16 triangular wedges. Alternately you can use heart shaped baking pans like the one I used here. Either way, brush dough with cream and sprinkle generously with sugar and chopped almonds. Bake 20 minutes or until golden, always best to sit right by the oven the first few times you try out a new recipe just to verify that everything’s going along as it should. Your oven is a unique creature you really should get to know, because no two are alike. Once done, cool scones on a wire rack. Serve with The Asylum’s Own Clotted Cream. Makes 16 scones.

Clotted Cream Ingredients:

½ cup cold heavy cream

3 Tbsp. confectioner’s sugar

½ cup sour cream

¼ tsp. almond extract

In a chilled bowl, beat cream until stiff peaks form, and don’t think you can’t do this by hand, because you can. As the cream begins to stiffen up, sift in the confectioner’s sugar. Gently fold in the sour cream, and almond extract, and voila! Clots galore! Chill until use. This fluffy topping for scones and crumpets is also called “Devonshire Cream,“ but it doesn’t quite have the same ring to it…clots clots clots clotty clots…

Marzipan Leeches & Plague Rats

Yes, more almonds…but that is hardly important when it is merely a delicious modeling tool for some truly gourmet bonbons. Marzipan rats will charm your guests, marzipan leeches will horrify them. Just let them wait until you’ve given them all names…

Ingredients:

1 package (8 oz.) Marzipan (baker’s almond paste, available everywhere)

¼ cup confectioner’s sugar

2 Tbsp. Amaretto liquer

1 tsp. unsweetened cocoa powder

1 thin-tipped paintbrush

To begin with, open your Marzipan and cover it with a damp cloth as it likes to dry out and then what have you got? Next, add a bit of the cocoa powder to a few drops of the liquer and mix it with the paintbrush, experimenting with ratios to achieve a palette of lovely browns that you can use to accent your rats and leeches. Sprinkle some sugar onto your hands and work surface and you’re ready to begin a life-changing adventure! 

Leeches:

Leeches can be sculptured in myriad ways, but I will explain my method as a mere example.

Roll a small ball of dough until it becomes a rope, then roll the rope between your hands until it is thinner at one end.

Curl the rope to make your leech, posing him in whatever manner you find suitable, keeping in mind his station and lineage.

Roll two tiny balls of dough for the eyes, and attach them to the top of your leech’s head, then make an indentation within each eye with a very small object.

After waiting at least 30 minutes to let the leeches dry, use your cocoa-liquer mixture to paint stripes and details onto your leech, and place him in a bonbon paper to be displayed proudly in your best leech jar.

Plague Rats:

Roll the rat’s body from a small ball of dough into an oval with one end pointed for the nose.

Roll two little dough bits into ear shapes and press them into the sides of your rat’s head in an appropriate spot.

Roll a thin snake of dough and attach to the rat’s body, curling it over his back for the tail.

Using the wooden end of your paintbrush, make the indentations for the eyes.

After waiting at least 30 minutes to let the rat dry, use your cocoa-liquer mixture to paint shadows and details onto your rat, and place him in a bonbon paper to be displayed proudly on your tea table.

Cucumber Hatred Tea Sandwiches

If revenge is a dish best served cold, then this is the dish they were talking about. The Historical meaning of basil is ‘Hatred’ and these delicate finger sandwiches are loaded with it…who’s cool as a cucumber now?

Ingredients:

8 oz. cream cheese, softened

3 Tbsp. cream

½ tsp. salt

¼ tsp. black pepper

3 Tbsp. fresh chives, chopped

6 slices wheat bread 

6 slices white bread

1 English (seedless) cucumber 

1 Bushel of fresh basil leaves (approx. 24)

Beat together the cream cheese and cream until smooth. Add salt, pepper and chives, blending well. Spread 1 slice of wheat bread and one slice of white bread with cream cheese mixture. Arrange a layer of cucumber slices on the wheat bread and top with basil leaves. Place white bread slice on top and smash sandwich down ever so gently with a rolling pin. Trim crusts, and cut into triangles. Repeat with remaining bread to make 24 hate-filled sandwiches.

Rose Petal Poison Sandwiches

Poison? Well, not if you go into your garden and pick yourself some fresh, chemical free petals. Otherwise, you’ll get sick and the sarcasm will be lost…

Ingredients:

6 oz. sweet butter packed in fresh rose petals1 overnight, softened 

¼ cup confectioners’ sugar 

1 cup fresh, clean rose petals (from your garden, pesticide-free) 

½ sliced almonds

12 slices white bread

To assemble one sandwich, spread two slices of bread with rose scented butter. Sift sugar over buttered sides of bread. Arrange a layer of rose petals, followed by a layer of almonds. Top with the other slice of sugared, buttered bread, and press down with rolling pin. Trim crusts and cut into triangles, hearts, rounds to suit your fancy. Sift sugar over sandwiches and top each with a candied rose petal (petals dipped in beaten egg white and rolled in granulated sugar, then dried until crisp). Repeat with remaining ingredients to equal 24 sandwiches.

Royally Mad Tea

A standard British Royal Tea is served with a glass of champagne and one o’ sherry. Call me crazy, but for my Royally Mad Tea, I prefer champagne and absinthe.

[bunjywunjy]

RECIPE BOOK- Black Beans and Rice

you will need-

a pot of precooked rice (any kind, I'm not your dad)

1 small/medium white or yellow onion, diced

1 green bell pepper, diced

olive oil

6 cloves garlic, minced

2 15oz cans black beans, WITH liquid

3/4 cup water

2 tsp oregano (heaping)

1/2 tsp sugar

4 tsp sazon (heaping) (if you don't have it there are recipes online for how to make this blend, if you're using the kind that comes in packets then use 2 packets)

3 tbsp cider vinegar

salt to taste

In a large saucepan, saute the green bell pepper and onion together in the olive oil until the onion is fully translucent and the pepper is soft. stir through the garlic for about 30 seconds until fragrant, then add the beans and their liquid, water, and vinegar, then mix in the spices. simmer for an hour or two until the beans have a thick, gravy-like texture. add salt to taste and serve warm with your rice!

[najia-cooks]

[ID: A dish of greens garnished with red onion and red chili, with a flatbread in the background. End ID]

Uttar Pradesh mix saag with wild greens

The Hindi "साग," "sāg" (Urdu: "ساگ") is a word meaning "potherb, vegetable, greens." It is ultimately derived from the Sanskrit "शाक" ("śāka"), which also has reflexes in the Bengali "শাক" ("śak") and the Punjabi "ਸਾਗ" ("sāg"), among others.

Saag dishes are made from fried or boiled green herbs and vegetables, flavoured with aromatics, spices, and chili peppers. They are typically named for the type of greens used: for example, सरसों का साग ("sarsõ kā sāg") is made with sarson, or mustard greens; बिच्छू बूटी का साग ("bicchū būṭī kā sāg") is made with the greens of stinging nettles.

This recipe is for an Uttar-Pradesh-style "mix saag," which is of course made with a mixture of different greens. Most commonly included are spinach (पालक, palak), mustard greens (sarson or राई, rāī), lamb's quarters (बथुआ, bathua), fenugreek leaves (मेथी, methi), and chickpea leaves (चने के पत्ते, channa ke patte). Chilis, ginger, garlic, and coriander power make this dish complex, light, and fresh, while gur (jaggery) adds sweetness; corn flour, ghee, and mustard oil add richness of texture. Mix saag is often eaten with makka ki roti, a corn (maize) flatbread.

The greens for this recipe can be found at a south Asian grocery store, or you can use any mildly flavored greens. I used locally foraged lamb's quarters, garlic mustard, plantain, chickweed, common sowthistle, prickly sowthistle, and dwarf mallow.

Recipe under the cut!

Patreon | Paypal | Venmo

Ingredients

200g greens

1 red onion, diced

1 chunk (10g) ginger, minced

2-3 cloves (10g) garlic, minced

1 Tbsp vegetarian ghee, or non-dairy margarine

1 Tbsp mustard oil

2 dried red chilis, or 1 tsp Kashmiri chili powder

2 fresh green chilis, sliced

1 tsp coriander powder (optional)

40g (small handful) maize flour, to thicken

1-2 tsp jaggery, to taste

Salt to taste

Sliced red onion, to garnish

Instructions

Wash and chop greens. Boil in salted water for about 10 minutes, until tender. Drain. (This liquid can be used to make soup later, if it's not too bitter.)

Heat ghee and mustard oil in a pot on medium high. Add onion and cook for 5-8 minutes, until translucent.

Add garlic, ginger, and dried and fresh chilis and cook for about a minute, until fragrant.

Add coriander powder and chili powder and fry for 30 seconds, until fragrant.

Add jaggery and heat for a minute, until the sugar melts.

Add greens and mix to combine. Cook until wilted. Add water to cover and bring to a simmer.

Add corn flour and salt and mix until combined. Continue to simmer for 5 minutes to allow flavors to meld, or until desired consistency is reached. Taste and adjust salt.

Garnish with sliced red onion and serve hot with roti.

[inkedberries]

i saw someone beat me to it, but here's another recipe for you if you wanted. (no link – copied it from a card in my family's recipe box)

Ingredients:

1/2 cup butter

1/2 cup brown sugar

1 egg

1/2 tsp baking soda

1/2 tsp salt

1 cup + 2 tbsp flour

1/2 cup chocolate chips (or chunky peanut butter)

1/2 cup white sugar

1/2 tsp vanilla

Directions:

Add the butter, brown sugar, and egg into a bowl. Mix.

In a separate bowl, mix baking soda, salt, and flour.

Add the dry bowl to the wet bowl and mix them together.

Add the chocolate chips, sugar, and vanilla into the bowl. Mix.

Roll the dough into little balls (1 inch or so) with your hand. Put them in the freezer for 5-10 mins.

On parchment paper, put them in the oven for 12-15 mins at 350ºC (or until golden).

THANK YOU!!! i appreciate this immensely🙏

[theambitiouswoman]

🌿 My Daily Drink Stack + Ingredients & Benefits 🌿

Warm Water with Lemon 🍋

Ingredients: Warm water + juice of half a lemon

Benefits: Kickstarts digestion and hydrates after sleep.

Apple Cider Vinegar Shot 🥃

Ingredients: 1 tbsp apple cider vinegar + 1 splash of apple juice + a pinch of cayenne (optional) + a pinch of cinnamon

Benefits: Balances blood sugar and supports gut health.

Green Juice 🥬

Ingredients: Cucumber, celery, spinach, parsley, green apple, lemon, and ginger

Benefits: Packed with chlorophyll and antioxidants to energize and detoxify.

Carrot Juice 🥕

Ingredients: Fresh carrots, a small piece of ginger, and a splash of orange juice

Benefits: High in beta-carotene for glowing skin and eye health.

Coconut Water 🥥

Ingredients: 100% pure coconut water (no added sugar)

Benefits: Nature’s electrolyte replenisher for hydration.

Black Coffee ☕

Ingredients: Freshly brewed coffee (no sugar or cream)

Benefits: A clean energy boost with antioxidants.

Raw Milk with Raw Eggs 🥛🍳

Ingredients: 1 cup raw milk + 1-2 raw pasture-raised eggs + a touch of honey

Benefits: Protein and healthy fats for sustained energy.

Watermelon Juice 🍉

Ingredients: Fresh watermelon chunks blended + a squeeze of lime

Benefits: Hydrating and rich in lycopene for skin and heart health.

Electrolyte Drink 💧

Ingredients: Water + a pinch of sea salt + a squeeze of lemon + a drizzle of honey

Benefits: Replenishes minerals and prevents fatigue.

Water with Baking Soda 🥄

Ingredients: 1/2 tsp baking soda + 1 glass of water

Benefits: Alkalizes the body and soothes digestion.

Water with Chia Seeds 🌱

Ingredients: 1 tbsp chia seeds + 1 glass of water (soak for 10 minutes)

Benefits: Adds fiber, omega-3s, and hydration.

[thebearer]

the milestone menu: roasted red pepper and tomato soup for sad days

prompt: the death of mikey's anniversary is near. you make a comfort meal for carmen.

contains: mentions of death. angty with a side of fluff (at the end). anxious!carmen (i mean ofc).

INGREDIENTS

3 red bell peppers. 4 large tomatoes, peeled, seeded, chopped. An onion, chopped. 2 garlic cloves, minced

1 1/2 tsp thyme. 2 tsp paprika. A pinch of sugar. Salt & pepper. Cayenne

1/2 cup Chicken broth. 2 tbsp butter. 1 1/2 tbsp flour.

DIRECTIONS

Cover peppers in oil, broil until black, turn to get all sides. Put them in a paper bag to rest, the skin & seeds should come off easily. Chop. Heat oil on med heat in a large pot, cook garlic & onions until soft. Add tomatoes, peppers, thyme, paprika, and sugar. Cook on med-low, until most of the liquid has evaporated, about 20 minutes. Stir in 6 cups of chicken stock, salt & pepper. Bring to boil & simmer for 20 mins, until the vegetables are tender. Strain soup. Use a food processor or blender, and blend solids to your desired consistency. In your large pot, melt butter & add flour. Add soup/purée and stir, simmer for a few minutes.

“Hey, baby,” Carmen’s voice came to you before he did. A heavy sigh, tired and heavy from the day, from the looming anniversary approaching. 

Mikey’s death date was creeping closer and closer, the days darker and colder as did Carmen’s demeanor. Longer days at work, distant even when he was home with you. You worried about him, though everyone told you not to. 

“He just… he gets like this when it gets closer to the date, you know?” Richie muttered when you’d confided in him at family dinner. “We all get kinda fucked up, but Carm… That’s just how he is, y’know? Just give’im some time.” 

Anchovy purred, rubbing against Carmen’s leg. It was almost like he knew. Carmen would swear he did, that he could sense his owner’s upset, that he was trying to make it better. He’s like you, Carmen would say, giving you a half grin that always had you swooning. 

Carmen frowned when he didn’t see you lingering about. Not in the doorway smiling at them, leaning in for a kiss, wrapping him in a hug. “Babe?” Carmen called again, looking down the hall. The lights were on in the kitchen, a small clinking of bowls and silverware. 

Carmen found you in front of the stove, trying to keep quiet, stirring a pan on the burner gently. “Hey,” He frowned when you jumped, turning around with a wide eyed gaze, like you’d been caught. 

“Carm,” You chirped, body shimmying in front of the stove, too close to the flame in a too loose shirt. Carmen fought the urge to tell you to move or tuck your shirt in. 

“You’re-You weren’t supposed to be home early.” You turned to the clock blinking on the microwave. “I-I thought you weren’t going to be home for another hour.” 

“Richie told me to leave.” Carmen frowned, trying to peer around you. 

“Why?” You blocked his view with your body, a side step in front of him. 

“‘Cause he’s a fuckin’ jaggoff lately. What’re you doin’?” Carmen huffed lightly, grabbing your waist gently, holding you in place so he could see around you. A large pot on the stove, bubbling to life, steam clouding the clear lid that covered it. 

“I’m cooking.” You huffed, shoulders deflating lightly. “I-I was going to surprise you. I had this whole thing planned, and I got candles and I was going to change out of this.” You threw your hands down on your sweatshirt- Carmen’s sweatshirt. One from Copenhagen he’d picked up when it was especially cold. You’d stolen in, not that he minded, he liked you better in it anyways. 

“Was going to at least try to look a little nice.” You mutter, wiping off a small stain, a glob of tomato that had flung when the processor lid wouldn’t come off earlier. 

“You look beautiful, c’mon.” Carmen shook his head at you. “What’re you- Why’re you doin’ all this?” His heart skipped for a moment, looking at the calendar pinned on the fridge. “Did I- We didn’t have plans?” Fuck, he’d been so busy he’d forgotten. Head everywhere but where it needed to be. First he was fuckin’ up dishes left and right at work, and now he couldn’t even remember a fuckin’ date. 

“No,” You shook your head, stilling Carmen’s racing mind. “I just… I wanted to do something nice.” You looked up at him, hands grabbing him sweetly, holding them in your own. “For you.”

“For me?” Carmen whispered, swallowing around the tightness in his throat, in his chest. “What’re you talkin’ about for me? What-Why would you wanna-” 

“Because,” You shrugged lightly, hands swinging between the two of you gently. “I just wanted to do something nice for you.” 

Carmen saw the hesitation on your face, knew what was coming before you said it. He tensed in your hold. “I just… With everything-” 

“-Don’t.” Carmen shook his head, the burn in his throat strangling his voice. “You don’t have to, baby.” 

“I do.” Your eyes met his, rounding in his gaze. “I want to. I-I don’t really think it will help, but… I don’t know. Whenever I was sad my mom would make this for me.” You nod back towards the pot on the stove. “It always made me feel better.” 

Carmen thought he might cry. He willed himself, squeezing your hands, pulling you into his chest to hold you. He just needed to hold you, to feel you, pressing his nose to your scalp, inhaling your scent. 

All the emotions he’d repressed, swallowed down and tried to power through. Anytime he’d turn the corner, see Mikey’s smiling face on the fall and he’d feel like breaking down. Screaming, crying, punching the walls, pulling his hair out, ears ringing and heart hammering; instead, he’d go to the walk-in to breathe through collapsing lungs.

You felt Carmen’s shaky breath, rattle out of his chest and shake into yours. Your hand rubbed gently against his back, up his spine in a soothing way you hoped would calm him. 

“I’m sorry.” You whispered, cheeks pressed against his chest. His heart raced in your ear, a pounding thud that made your own heart squeeze. “I’m so sorry, Carm.” 

“It’s alright.” Carmen gritted, jaw clenching, willing his tears back. “It’s-it’s just a lot. I don’t even fuckin’ know why. Why-Why I even get like this when-when it’s been so long.” 

“Don’t do that.” You shook your head, frowning at him lightly. 

“No, no it’s true. I- fuck, I shouldn’t be-” 

“-Carmen,” You held his gaze firmly. His red rimmed blue eyes met yours, a little wary, vulnerable. You softened, fingers brushing through his hair. “It’s ok.” 

The finality in your voice, soft but certain, it made Carmen’s jaw shake, emotions bubbling over. He held you, rocking side by side in the kitchen, cries muffled into your shoulder. You held him back, just as tight, cooing shushes over the hums of the appliances, his tears wet on his sweatshirt- your sweatshirt. 

“Don’t expect a lot.” You gave a small, teasing smile over your shoulder. 

Carmen had settled into his usual seat at the small kitchen table. He’d sheepishly wiped his tears, letting you dote on him sweetly. Kiss his tears away, soft lips pressing to his wet cheeks, his nose, pulling him in so his lips were on yours, arms still tangled around the other. 

“It’s not, like, gourmet or anything.” You shook your head, ladling out the hot liquid into a bowl. “It is my Nana’s recipe though.” 

“Better than gourmet then?” Carmen’s voice was raspy with dried tears, though he smiled lightly. Bright enough to warm your heart, leave you smiling, plating the grilled cheese. 

“She’d love that you said that.” You grin, setting the steaming bowl and sandwich in front of him. You leaned over, pressing a soft kiss to his cheek, a hand running down the back of his neck lovingly. 

He burned at the simplicity, the sweetness of it all. So loving and affectionate freely, without any strings attached. Mikey would’ve loved you, Carmen was so sure of it. 

“This is good.” Carmen nodded, swallowing his spoonful. 

“Yeah?” You grinned proudly, positively beaming. 

Of course it was good, the best fuckin’ thing he’s ever had. It came from you, so it only made sense it was. Carmen didn’t say that. Instead, he smiled, reaching over for your hand, squeezing it across the table. “Yeah. Amazing. Just what I needed.” He swallowed another wave of tears, happier this time. “Thank you for, uh, for doin’ this.” 

“I’m glad you like it.” You propped your head in your free hand, a lopsided, lovey smile that warmed Carmen from the inside out. He knew his cheeks were blushing, tingling pink under your affectionate gaze. 

“It’s really good.” Carmen took another spoonful, the warmth spilling down his throat, soothing his chest. “Sorry I came home early and didn’t call. I just… I’ve been out of my mind, y’know? I’m sorry about that too, it’s-it’s not fair to you, and-” 

“-Carm,” You squeezed his hand lightly, fingers intertwining with his. “I’m glad you like it.” You smile sweetly. 

Carmen nodded, leg still shaking under the table. He didn’t let go of your hand, held it in an iron grip like a lifeline and you let him, thumb sweeping over his inked knuckles calmly. 

If Mikey could see him now, he’d be howling in laughter, cackling at Carmen at how “whipped” he was. Mercilessly tease him for being “soft” in a way that only a big brother could. But he knew Mikey would be so proud, so fuckin’ happy that Carmen found you- that Carmen had someone like you.

[onekindredspirit]

Family Recipes - *Plum Upside Down Cake* I had a message from my older brother. "Hey Bro, How's it going? I'd enjoy a catch up soon." It was 6pm. I decided to call him the next day. I knew by now he would be drunk and I hate to see any Uber Sapien lower themselves that way, as if a sound mind had no value at all. When I was a child Plum Upside Down Cake was baked with peaches, and for children, that is the perfect topping. But we grow up. The transition from peaches to plums happened around the same time I stopped flinching whenever I heard my childhood name. Preheat your oven to 180 Celsius (350 F). Take a 20 cm (8 inch) circular baking tin and in that melt 4 tablespoons of butter. Once melted blend in 1/2 to 3/4 cup of brown sugar. The aim is to incorporate all the butter resulting in a smooth, not stiff base. Spread evenly in the bottom of the pan. Lay canned plum halves over the entire butter and brown sugar mix. In a separate bowl cream together 1/4 cup butter, 1/2 cup white sugar and 1/4 teaspoon of vanilla essence. Add 1 unbeaten egg and beat until the mix is light and fluffy. Add 1 cup flour and 1 and 1/2 tsp baking powder (blended) alternating with 3/8 cup of milk. Beat lightly and pour over the plum halves. Bake. Once the top of your batter begins to brown, cover loosely with tinfoil for the remaining time. Bake until your knife comes out clean. Perhaps 30 to 45 minutes. I called my brother the next day but later than I had hoped for and by 3pm he was already slurring drunk. Me: How's it going? Older Brother: Well, I've decided. Me: What have you decided? Older Brother: I've decided to drink myself to death. Me: Why would you do that? Of course I knew the answer. I would have killed myself too, long ago, if I had been him but I'm not and he wouldn't. Older Brother: I've got nothing to live for ... I don't need a detailed list of all the people who have deserted him to save themselves. Or the employers who found ways to get rid of him. Nor the social clubs that banned him for life or his children who don't want to know him. My brother has an anti-social personality disorder. I spent the first 14 years of my life under the rule of this violent and remorseless narcissist. In my 14th year, and already 7 years into what would turn out to be a 25 year stretch of PTSD, my own sense of personal survival finally kicked in. Under threat of another violent encounter I drew my 20 cm hunting knife and I went for him. The kitchens here on Rikers Island are considered the best in the American penal system and I am proud to be speaking to you from the cake division. Okay, I'm not on Rikers Island but perhaps somewhere in a parallel universe I am. But in this timeline, my brother ran and locked himself in the bathroom and that was the last time he threatened me. Recipes evolve. So do people and I consider myself lucky to have a personal evolution. I no longer flinch when I hear my childhood name and I bake cakes with plums instead of peaches. But some people never evolve, like my brother, trapped for an eternity in the hell of a malignant self. I didn't speak to him for 20 years but as Tom Ripley said in the movie Ripley's Game "... we are constantly being born," So, I will call my brother again when I know he'll be sober. I'll suggest we have lunch together and I'll make sure that, for an hour or two at least, he believes he is human and that he is loved. Take your cake straight from the oven, lay a large platter over the top and invert. Carefully lift the baking tin off to reveal the glory of your Plum Upside Down Cake. Let it cool a bit but don't wait too long. Now is the time to decide. Do you want a piece of the cake? Well then, just draw your blade and take it. One Kindred Spirit