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cakejerry · 8 days ago

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cakejerry-nim what are your favorite foods and cuisines ? i feel like u would have equally heated opinions abt it as u would for music/media

I am a semi-recovered nuggies and fries kid. Pescatarian so that broadened my horizons a bit. Am of the belief that we should let picky kids eat whatever they want because I naturally started furthering my tastes as soon as my prefrontal cortex developed. I used to survive off of sweets but I don't even crave sugar that much nowadays like let kids liveee omg.

I am still very picky though and I mostly go through a set rotation of meals but it's very important to me (autism alert) that I can't repeat a meal type (noodles, rice, salad, soup, pastry) more than once a day. A concerning amount of my time is dedicated to making sure I don't mess that up.

The only foods I vehemently hate are onions and peppers so that bars me from trying most authentic world cuisines on its own. Idk I can't choose favourites I'm a fatass food is my one and only joy in life I go to sleep excited for breakfast. I'm putting my rotation down below if anyone really wants to know.

Have to have bread for breakfast (croissant, pastry with cheese, salmon avocado sandwich, bread and butter, eggs, etc) ideally with choccy milk. Sometimes I will mix it up with cereal but that's for second breakfast/dessert tbh.

Lovee me a falafel wrap (homemade or otherwise, love a homemade hummus too), sushi (recently became a nigiri purist can't do those white people rolls anymore), funghi or quattro formaggi pasta, instant noodles or restaurant ramen, fried rice (homemade, best thing everrr), fish, potatoes, LOOOVE to fuck up a tray of roasted veggies, love to steam and cool some broccoli and season with lemon juice and olive oil like a salad. Cucumber, corn, zucchini (deep fried 🤤) love vegetables tbh. Loveee a tuna mayo sandwich or rice ball. Homemade gyoza dumpling type things (so that I know for sure there's no onions). Ooh these cheese bean burrito wrap things that I recently started making. Aaaaand that's basically it. Keep in mind I live in a village where the most exotic cuisine I can get is the european version of chinese. And surimi sushi. No mexican/indian/anything besides pizza and burgers.

For dessert it's chocolate or nothing (nuts allowed, fruit a death sentence. I'm also a fruit purist like don't mix that shit don't pmo just eat it plain. Watermelon and pineapple and tangerines and grapes>>). I love baking 😍 but american specific desserts like chocolate chip cookies and brownies are the bane of my existence I've wasted so many ingredients trying and failing to make that shit taste good at home. I can make a mean lemington and sokolatopita. I've also perfected my crêpe skills I do make that very often.

Yaaay getting to yap about myself.

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sanctobin · 5 months ago

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Discover The Perfect Meals to Pair with Sriracha Hot Sauce.

There’s just something irresistible about adding spice to your dish. For this reason, many are using hot sauces daily, with Sriracha being one of the most popular for its flavour and heat. In this blog, we’ll look at some tasty dishes that pair well with Sriracha and introduce you to Flying Goose’s Sriracha recipes.

Classic Pairings with Sriracha

When thinking about what goes well with hot sauce, we’d encourage you to consider the following pairings:

Egg Dishes

Whether you start your day with scrambled eggs, an omelette, or even a slice of avocado toast, adding a drizzle of Sriracha Hot Chili Sauce can instantly transform your simple breakfast into a mouth-watering one. The heat of Sriracha complements the richness of eggs, making each bite more tasteful. For those who prefer a creamier touch, Sriracha Mayo can also be a delicious addition, giving your morning meal a smooth and spicy flavour.

Noodles and Stir-Fries

Sriracha’s roots lie in Southeast Asia, so it’s no surprise that it pairs wonderfully with Asian-inspired dishes. Adding a spoonful to Pad Thai, ramen, or stir-fried vegetables can bring out the dish’s flavours and add a kick.

Tacos and Burritos

Mexican dishes like tacos and burritos are known for their rich flavours. A bit of Sriracha Hot Chilli Sauce on top of your taco or burrito can bring fiery heat that complements the other ingredients. Its smooth consistency makes sure that it coats each bite evenly, delivering just the right amount of spice.

Unexpected but Delicious Combinations

While there are obvious pairings like those above, sometimes the unexpected makes a meal truly special. Here are some ideas for things to put hot sauce on that might surprise you.

Pizza

Most people don’t think of using Sriracha on pizza, but it works really well. Instead of your usual hot sauce, try putting a little Sriracha on top. The garlic flavour in the sauce goes great with cheesy toppings, creating a unique taste. If you’ve never tried Sriracha with pizza, now’s a good time!

Soup and Stews

Sriracha can also add flavour to soups and stews. Whether it’s a simple tomato soup or a chicken stew, just a small amount gives it a nice spicy twist. It’s perfect for colder days when you want something warm.

Roasted Veggies and Chips

Roasted vegetables might not seem like a dish that needs hot sauce, but Sriracha works so well with them. Roasted carrots, potatoes, or even Brussels sprouts taste great with a little Sriracha on the side for dipping. You can also try it with homemade chips for an easy, tasty snack.

Why Flying Goose Sriracha is the Perfect Choice

Diverse Flavours

Flying Goose offers more than just the original Sriracha recipe. We have a variety of flavours, including Wasabi Sriracha, Extra Garlic, and even a less spicy option for those who prefer less heat. This means you can easily find a flavour to suit your taste and the meal you’re creating.

With so many sriracha recipes to try, you can have fun experimenting with different flavours to see what works best for you. Swap out your regular hot sauce for Flying Goose’s unique flavours, and you’ll discover new ways to enjoy your meals. If you enjoy something milder, Sweet Chilli Sauce is a great starting point. For those who can handle more heat, Sriracha Blackout is good for adding an extra spice to your meals.

Quality Ingredients

Flying Goose uses only high-quality ingredients, so you can trust that you’re always getting a great product. The carefully chosen chillies, garlic, and other ingredients ensure that each bottle tastes just right. When choosing hot sauce for a meal, you want one that makes your food better, and Flying Goose delivers exactly that. Plus, our sauces are also vegan and gluten-free. They contain no MSG or additives, which means that they are naturally made without any chemical enhancements, making them a healthier option.

Make Your Own Creations

Sriracha can add flavour and spice to almost any meal, ranging from classic dishes like eggs and tacos to unexpected pairings like pizza and roasted veggies. For more meal inspiration, be sure to check out our recipes page and discover how to spice up your cooking with our flavour-packed sauces.

By Flying Goose

#food #foodporn #recipe #hot sauce #sandwich #hot dog #burger #pizza #pintxos

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dotumblerworld · 5 years ago

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Lists Of Easy Low Calorie Vegetable Soup Recipe

Vegetables Soup Recipes Anyone Can Make!

It’s that, undoubtedly, the time of the year when windy cold outside is all ready to take a toil of your body. Hence, you need to warm up your body with some delicious and healthy meals. And whenever it comes to delicious, healthy, and secure, homemade soup is billion times better than anything else.A healthy homemade soup is also suitable for those with a runny nose, cold, or who needs energy booster in a relatively short time. A recent report showed that each year the search volume for easy soup recipes is increasing around 3200%; that’s enormous.So, we decided to help you in this context. Our expert chefs have selected five easy vegetables soup recipes that you can make in the home with few ingredients and a little bit of time.

Five easy and delicious soup recipes

Homemade soup doesn’t require much time and is also more satisfying than restaurant soups. Moreover, it saves valuable money, and you can add up any ingredients according to your preference. Say, tada to time-consuming cooks, and get your dinner done with these easy soup recipes.Note: Let us clarify one thing before we move to the recipes. If you want to make hot soups, never use a blender with the plastic jar. These are low-quality products resulting in unhygienic soups. Instead, likewise, most experts and chefs, we recommend you to use blenders with glass jar to make hot soups. The glass jar doesn’t melt, and so it is healthy and safe.Ginger Meatball Ramen Soup with ScallionsThis classic soup is a culinary combination of two of the tastiest ingredients, ramen noodles, and spaghetti with mouthwatering meatballs. The mixture is genuinely the best in both the universe, on the earth, and beyond the planet.Since fresh ginger will adequately mix with the tender pork along with soy sauce and scallions, the meshed flavor tastes delicious. Also, the crispy meatballs soaked into the ramen sourness add an altogether different taste of its own. Once you mixed the meatballs with the ramen and poured it into your mouth, you will be wondering why you didn’t taste the combo earlier.This unique soup will change your taste buds forever. So, don’t blame us if you can’t taste your regular soups after eating the pork meatball ramen soup.Squash soup with red lentil and lemonDon’t make a mistake to compare this soup with your regular lentil recipes. Instead, this soup is a classic combo of butternut squash and carrots. Thankfully, its delight and unique taste have made it a charming Cinderella for the food lovers.The mild spice soup is silky, and indeed, the most warming concoctions with premium comfort for taste buds. The flavorful soup is a result of a perfect mesh of various spices and harissa paste. However, if you like extra spice, you may add gingers for a zing.Beet Borscht and Red Cabbage

Beet BorschtBorscht is a brilliant veggie for your health and also looks eye soothing. It combines perfectly with the red cabbage to create a unique culinary experience for food lovers. The jewel-colored soup is a fine mesh of carrots, beets, cabbage, parsnips with ginger and onion.All these flavorful and healthy ingredients mesh with beef broths, apple vinegar, and caraway seeds to serve the required energy for the body. Also, an array of herbs works as a soothing agent for taste buds. You can add sour cream and buttered rye bread to serve the delicious soup for dinner.Mushroom and wild rice soup

wild rice soupMushroom has always been a favorite savor for food geeks due to its high protein yet healthy food ingredients. Hence, the combo of wild rice with mushroom and beef broth is a premium food item for family get-togethers and a small dinner.If you had a busy day at the office and didn’t want to cook, this hearty and rice soup will be ready to meet your appetite within a flash. Also, if you are a vegetarian, there’s the option to replace the beef broth with cabbage, tomatoes, beetroot, or your favorite veggies.Bean and Italian sausage soup

Bean and Italian sausage soupIf you want total comfort in a single food item and that too in minutes, the unusual combination of the Italian sausage and high-protein bean is a must-have item on your dinner plate. The kernel and sausage, along with fresh coleslaw, brings a soothing taste that you will never forget.With toasted bread and tossed fresh salad, the item will be a hot cake among guests also. Therefore, you will love its deliciousness and high-protein for a long cold night.

Final words

All of your easy soup recipes are made from readily available ingredients. So, even if your pantry is running low with items, you can try our four easy food recipes.Also, all of them contain high-protein and other essential vitamins, which are definitely an excellent boost to your health. So, when are you going to try them out? Read the full article

#Soup

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suckitsurveys · 8 years ago

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1. What’s the last thing you ate? Overnight oats with peanut butter and banana.

2. What’s your favourite cheese? Goat and cheddar.

3. What’s your favourite fish? Catfish, if crab doesn’t count as a fish.

4. What’s your favourite fruit? Pomegranates, watermelon, pineapple, bananas.

5. When, if ever, did you start liking olives? I don’t remember? I never liked the Kalamamamamama olives they have in greek salads, but I love black olives and green olives with pimento. That was always on my dad’s go-to tray of appetizers when we’d have Christmas at our house. 3 kinds of olives, some cheese, and salami or whatever. I always ate the green and black olives from there. I also like green olives stuffed with other things too, like bleu cheese or garlic.

6. When, if ever, did you start liking beer? I only like some beers really. I think I’ve been conditioned to like it at baseball games because my dad does, haha.

7. When, if ever, did you start liking shellfish? My whole life dude. When my parents would go out to dinner with us when we were little, they always just gave us stuff from there plates to eat. So if someone had lobster or crab legs or shrimp I would too.

8. What was the best thing your mom/dad/guardian used to make? My dad makes KILLER bleu cheese dressing. I could eat that shit with a spoon it’s SO GOOD. He also makes amazing spaghetti sauce and is pretty good at getting popcorn perfect everytime. My mom used to make really good beef stew, and her famous potatoes and eggs fr dinner. She also made the BEST potato salad, and that recipe has been handed down to me. Everyone claims it’s amazing, but I still think she made it better.

9. What’s the native specialty of your hometown? Deep dish pizza, hot dogs, beef sandwiches, caramel and cheese popcorn.

10. What’s your comfort food? Everything.

11. What’s your favourite type of chocolate? Milk chocolate. With caramel. 12. How do you like your steak? Medium rare.

13. How do you like your burger? Medium rare.

14. How do you like your eggs? In omelet form.

15. How do you like your potatoes? I ain’t got no type.

16. How do you take your coffee? I don‘t, really.

17. How do you take your tea? Green.

18. What’s your favourite mug? The one I use most often is just a plain red one that I got from Home Goods because it came with a tea infuser.

19. What’s your biscuit or cookie of choice? Sugar cookies. My favorite ones are actually those Pillsbury pre-made-dough ones you break off and bake. I also love Oreos.

20. What’s your ideal breakfast? Lox and bagels.

21. What’s your ideal sandwich? ^. Or tuna on any bread.

22. What’s your ideal pizza: Very saucy, lightly cheesy, with pepperoni and black olives.

23. What’s your ideal pie (sweet or savoury)? Cheesecake. <– Same, and it’s been waaaay too long since I last had a good piece of cheesecake. <----CHEESECAKE IS NOT PIE YOU HEATHENS, IT’S CAKE. Anyway, pumpkin pie has been my go to since I was a baby.

24. What’s your ideal salad? I don’t really have an “ideal” salad, but I like spinach salads with various toppings.

25. What food do you always like to have in the fridge? Hmm. Eggs, soy milk, condiments and marinades, sriracha, pickles, olives, cheese, water.

26. What food do you always like to have in the freezer? Ice. :P And frozen dinners for Mark. We don’t buy a ton of frozen stuff.

27. What food do you always like to have in the cupboard? Oatmeal, Ramen and other soups, pasta, rice, flour, breadcrumbs, olive oil and other oils, tea.

28. What spices can you not live without? Celery salt, red pepper, and cilantro. And of course salt and pepper.

29. What sauces can you not live without? Sriracha.

30. Where do you buy most of your food? Jewel-Osco. We might start shopping at Aldi for boxed and bagged goods. I don’t trust meat and produce from there though.

31. How often do you go food shopping? Twice a week. Once on Sunday to get lunch things and snacks for the week and dinners for that night, Monday, and Tuesday, and then Wednesday just for dinner things for that night, Thursday, Friday, and Saturday.

33. What’s the most expensive piece of kitchen equipment you own? I mean, probably the fridge or stove? We don’t really own those though? Sooooo the food processor?

34. What’s the last piece of equipment you bought for your kitchen? It’s been a while since we’ve actuall bought something for the kitchen. A lot of our stuff is hand-me-downs or wedding gifts. So probably something from when we first moved in and needed basic things like plates and silverware.

35. What piece of kitchen equipment could you not live without? Probably most of them? Like we need the fridge and stove for obvious reasons, so I guess next to that, the microwave?

36. How many times a week/month do you cook from raw ingredients? We try to almost every night.

37. What’s the last thing you cooked from raw ingredients? Chicken and spinach last night, unless overnight oats count, which I made shortly after that to eat this morning.

38. What meats have you eaten besides cow, pig and poultry? I’ve had lamb, duck, goat, alligator, buffalo, and ostrich. Well I guess duck and ostrich are poultry?? Oh and a shit ton of seafood too since that wasn’t listed in the question. Way too much to name.

39. What’s the last time you ate something that had fallen on the floor? Yesterday. I ate a chip that fell in sand oops. Haha.

40. What’s the last time you ate something you’d picked in the wild? Uh, I mean, we have a veggie and herb garden in our yard. I packed some cucumbers and tomatoes from there for lunch today.

41. Arrange the following in order of preference: Italian, Mexican, Chinese, Indian, Thai, Sushi – Sushi, Thai, and Mexican are tied for first. Then Italian, Indian, Chinese.

42. Arrange the following in order of preference: Vodka, Whiskey, Brandy, Rum – Rum, Vodka, Whiskey, Brandy.

43. Arrange the following in order of preference: Garlic, Basil, Caramel, Lime, Mint, Ginger, Aniseed – I have no idea what aniseed is, but the rest are all tied.

44. Arrange the following in order of preference: Pineapple, Orange, Apple, Strawberry, Cherry, Watermelon, Banana. – Watermelon, pineapple, banana, strawberry, orange, apple, cherry.

45. Bread and spread: Um. My favorite bread is garlic bread, if that’s what you’re asking.

46. What’s your fast food restaurant of choice, and what do you usually order? Popeye’s. I get chicken strips and Cajun fries. If they are having some promotional thing with the strips I’ll probably get that.

47. Pick a city. What are the best dining experiences you’ve had in that city? Any city and any restaurant that has crab legs is a good dinning experience in my mind.

48. What’s your choice of tipple at the end of a long day? What the hell is a tipple?

49. What’s the next thing you’ll eat? Lunch. I made tuna and have cucumbers and tomatoes to eat with it. I brought bread too but I probably wont end up eating that.

50. Are you hungry now? I’m a little hungry.

51. Do you eat your breakfast everyday? Yes. I have oatmeal or cereal every day.

52. At what time do you have breakfast? When I work, it’s sometime after 7am. On weekends, it’s whenever I get up.

53. At what time do you have lunch? 11:30am on weekdays, whenever on weekened.

54. What do you have for lunch? I mentioned this above.

55. At what time do you have dinner? around 7.

56. What do you have for dinner? Obviously different things every night? Tonight’s dinner is up in the air because my cousin is coming in from Hawaii and we are staying with my dad so my he will most likely order takeout.

57. Do you light candles during dinner? No.

58. How many chairs are there in your dining room and who sits in the main chair? We don’t have a dining room in our apartment. We have a kick ass coffee table that pulls up to dining-table height and we eat on the couch at that.

59. Do you eat and drink using your right hand or the left one? I eat with my right and I don’t have a hand preference with my drinks.

61. Mention the veggies that you like most: Spinach, asparagus, zucchini, butternut squash.

62. What fruit and vegetable do you like the least? Apparently fennel is a vegetable, so that. And water chestnuts if that’s a veggie too. My least favorite fruit is blackberries and raspberries.

63. You like your fruit salad to have more: Watermelon.

64. You prefer your vegetable salad to contain more: Uh. Cucumbers, I guess? Is a vegetable salad just raw veggies thrown together?

65. What’s your favourite sandwich spread? Peanut butter, I guess?

66. What’s your favourite chocolate bar? Butterfingers.

67. What’s your favourite dessert? Brownies or cheesecake.

68. What’s your favourite drink? Root beer. Preferably Barq’s.

69. What’s your favourite snack? Chips and guac or salsa, popcorn, Goldfish crackers, Cheez-its, Chex mix.

70. What’s your favourite bubble gum flavour? WATERMELON BUBBLICIOUS. I haven’t had that in a hot minute.

71. What’s your favourite ice cream flavour? Salted Caramel Butter Pecan. Only one brand makes it. I haven’t seen it in a while though.

72. What’s your favourite potato chip flavour? Sour cream and cheddar.

73. What’s your favourite soup? Potato. Egg lemon. Lobster bisque.

74. What’s your favourite pizza? Deep dish from Lou’s, thin crust from Marie’s, and 8-corner pan pizza from Jet’s.

75. What’s your favourite type of dish? Seafood dishes.

76. What food do you hate? I’ve kinda mentioned these throughout this survey. There’s not much I dislike.

77. What’s your favourite restaurant? Any place with crab legs.

78. Do you eat homemade food, food delivered from outside? Both.

80. Who cooks at home? Mark usually.

81. What kind of diet (e.g. low-fat, high-fiber, high-carbohydrate, balanced diet etc.) do you have? I try to balance it.

82. How do you keep yourself fit? I work out every day. I’m by no means “fit” yet, but I am getting there.

#surveys #food

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recentanimenews · 6 years ago

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How to Throw the Best Dr. STONE Finale Watch Party

We can’t believe it’s already time for this season of Dr. STONE to come to a close, but that doesn’t mean we have to be sad: instead, we think it means we should try and close out this season with a bang! Personally, I love pairing foods with things I’m watching for themed get togethers (or even if it’s just me and my partner), and Dr. STONE has given us two great options: Senku Cola and ramen. The best part? Both of these things are fairly easy to make, and you could get both of them prepared just in time for the big finale, sipping and slurping your way through the final episode (or, if you’re like us, the entire season from start to finish). No matter what, we think you’ll love these Dr. STONE inspired recipes, and the best part is they’re fairly universal, meaning you can make yourself some cola or ramen any time you want with just a few simple ingredients!

First, let’s start with the ramen. Ramen is a fairly “simple” dish to make, although don’t let that fool you: there are many, MANY ways to make ramen, and some of them are far more intricate and skill-based than others. Ramen benefits from being a dish that is easy to add and subtract things to, though, and this recipe here is one such dish.

Ramen Ingredients You'll Need:

1 tbsp. Sesame oil

2 to 3 Cloves of garlic, minced (Or about 2-3 teaspoons of bottled minced garlic)

1 tsp. Grated ginger

4 cups Beef broth (You can absolutely use vegetable broth)

2 cups Water

2 tbsp. Soy sauce (Add to taste)

4 oz. Button, shiitake, or other mushrooms

1 5 oz. Package of ramen noodles per serving

1 Carrot, grated

1 cup Thinly sliced bok choy leaves or spinach

2 tablespoons Chives or scallions

1 Hard-boiled egg half

Proteins of your choice (We suggest char-siu pork or thinly sliced pork loin, chicken, or tofu)

The only ‘difficult’ ingredient we find is the availability of ramen noodles, depending on your location. If you can’t find Asian markets nearby, don’t fret! A single instant ramen package actually has exactly the amount of noodles you need for one person (5 oz.); this may even be an affordable option if you don’t think you’ll use a whole package of fresh ramen noodles! As for the seasoning packet, you don’t need it for this recipe, so you can toss it or keep it for whatever other food science experiment you have in mind.

To match the Dr. STONE vibe, we suggest rough, stone hewn style bowls, but really any deep soup bowl will work really well. A key with ramen is making sure your bowl is deep enough; ramen doesn’t work as well in very shallow bowls!

Once you have your ramen ingredients ready, follow these steps:

1) Heat the sesame oil in a saucepan to medium heat. Add garlic and ginger, and cook until browned, stirring occasionally to prevent sticking and burning (burnt garlic and ginger taste pretty bad!).

2) Pour in your selected broth, water, soy sauce, mushrooms, and then raise the heat until it starts to simmer. (If it looks like it is going to boil, or starts to boil, just turn the heat down low and stir it vigorously. Don’t let it boil too much, or the soup stock will evaporate!)

3) After about 5 to 10 minutes (however long it takes for your mushrooms to get soft), add your noodles. Cook until the noodles are soft, add in the bok choy (or spinach) and carrots, then immediately transfer to bowls.

4) From there, top accordingly: we suggest a half a sliced hard boiled egg, and some protein. Tofu is a great choice, regardless of if you eat meat or not, and we suggest firm or very firm tofu; you can even grill it slightly before putting it in your ramen!

And there you go! If you want to get things prepared ahead of time, you can even cook the soup base and chill it before you add the noodles, veggies, and proteins, then simply bring it back to a heated temperature, add the noodles, and serve, and you didn’t even have to make the noodles yourself out of millet! We’re sure Senku would be okay with some of our pre-stone era shortcuts.

Feel free to get really creative with that recipe, too; you can add tons of flavors to your stock. While it doesn’t follow traditional dashi style soup bases in most Japanese ramen recipes, we find that this works really well for a quick ramen dish, and it can be fun to let your guests pick various toppings and add them at their own leisure! It’s also a very simple dish to make Vegan; simply replace the beef stock, and use a non-meat protein.

By now, though, I’m sure you’re all curious about the real star of the show here: Senku Cola! Were you one of the few who tried to make your own after episode 15 aired? If not, you might be surprised at just how easy Senku’s recipe is to follow, as long as you abide by the steps we’ll outline here for you. And Mecha Senku is right: you really only need honey, carbonated water, lime, and cilantro.

However, this is far more involved than the ramen recipe, and we’ll say right here: you will likely need to buy a mortar and pestle to properly complete this recipe. Many supermarkets sell them, so those aren’t impossible to find. While there are many debates on which is the best type of mortar and pestle out there, we recommend either a stone or ceramic one; most stores sell these. If anything, consider avoiding wood/bamboo ones, as they can absorb oils. You can also use a food processor or even a blender, if you want to skip the manual labor (or just can’t find a mortar and pestle). Just be careful that the food processor/blender doesn’t render your mixture totally liquid!

Cola Ingredients You'll Need:

¼ cup of Honey

1-2 Limes (depending on size), enough to get ¼ cup of zest from

¼ cup Squeezed lime juice

3 tbsp. (roughly) of Cilantro (otherwise known as ‘pakuchi’ in Japanese, or coriander leaves)

Carbonated water (We recommend one 8 oz. bottle per serving)

There are a few wrinkles to this list of items and the recipe. If cilantro tastes like soap to you, we recommend that you avoid using the leaves, and only use the stems: most research suggests the leaves are what cause the soap taste, and since you aren’t going to be eating cilantro, the stems will work just as well! In our various attempts, we actually used a little less cilantro sometimes to try and nullify any negative tastes people associate with it, which seemed to work well; you really just want the oils from it.

Once you have everything ready for your cola, we suggest doing these steps in order:

1) Chop up the cilantro, and zest the lime. If you do not have a zester, you can use a peeler, and you will need to chop the peeled skin into smaller pieces.

2) Juice the lime(s) into a separate container.

3) Using the mortar and pestle, muddle the cilantro and lime zest. Once you start to achieve a paste-like consistency, you’ll want to add some of the lime juice to help continue breaking it down. It should look like a somewhat chunky green mixture by the time you’re done.

4) In a saucepan or small pot, add the honey and heat it until it caramelizes, over medium heat. This step is VERY EASY to get wrong; you’ll want to give it your full attention. Once your honey goes from golden to a darker brown, you’ll have achieved caramelization. Transfer it from the pan to a cool container to avoid it further burning.

5) Mix the honey, lime, some lime juice, and cilantro mixtures together. At this point, you can add additional parts of lime juice or caramelized honey, depending on your tastes.

6) Using a strainer, pour the honey/lime/cilantro mixture into the strainer, draining the syrupy liquid from it into your desired glass. (If you're going to attempt to bottle the cola, you'll need to do an extra step.) Then, pour the carbonated water over the strainer and into the glass, which will create your cola! You can always add less water or more syrup mixture, according to your tastes.

7) If you’d like to use a bottle, make sure the bottle is clean, and then use a funnel to safely pour the cola mixture into the bottle. You can then use a cork to seal the bottle up (before drinking, give it a quick shake!).

If you happen to have a soda-making machine in your home, you can actually follow most of these steps, and then have the machine do the last few parts for you! You may want to just change the recipe accordingly depending on the size of the bottle your machine uses. Also, you should have enough honey and cilantro/lime mixture leftover to make a few more servings, but feel free to make more of whatever you need to serve as many people as you expect! Once you’ve caramelized the honey and created the muddled lime and cilantro, they’ll both stay for a little while in a refrigerator, meaning you can always make a fresh glass of Senku Cola at your leisure. If you happen to be of drinking age, we found that Senku Cola mixes quite well with alcohol, too, so feel free to (safely!) give that a try.

We do feel the need to state that you will likely find this does not taste like Coca-Cola; there are various missing elements here, so if yours doesn’t taste like that, then you’re okay! Senku’s Cola is a bit more similar to Cola styled candies and snacks that you might see in Asian markets, and you can change the flavor profile of your own batch by changing how much honey, lime, or cilantro you use in the mixture. It’s quite adaptable, and if you want to get really crazy, feel free to try out different citrus mixtures, adding spices like cinnamon and nutmeg, and more!

And there you have it, a perfect Dr. STONE finale meal: ramen and homemade cola! All you have to do is sit back, and sip and slurp your way through the Dr. STONE finale with your pals. And with both recipes being so easy, you can likely get them prepped well in advance of your viewing of the last episode. So don’t delay: hit up your local supermarket, get yourself some ingredients, and get yourself ready for an epic way to say goodbye (for now!) to Dr. STONE!

Did you try either recipe? What did you think of them? Come back and let us know what you think in the comments!

➡️ Catch up on Dr. STONE today! ⬅️

----

Nicole is a features writer and editor for Crunchyroll. Known for punching dudes in Yakuza games on her Twitch channel while professing her love for Majima. She also has a blog, Figuratively Speaking. Follow her on Twitter: @ellyberries

Do you love writing? Do you love anime? If you have an idea for a features story, pitch it to Crunchyroll Features!

By: [email protected]

#Anime #News #Latest in Anime News by Crunchyroll!

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jeffreyluster-blog · 6 years ago

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Three Japanese Dishes That Can Be Prepared At Home

Asian food is always known to be healthy for your soul and body and fulfilling for your appetite. Among Asian cuisines, Japanese food is one of the most famous ones. It is known to be delicious and good for your health. If you are tired of the daily foods, try homemade Japanese food any day to give a much-needed change to your taste buds. Here are a few wholesome recipes that you can try with your family at home.

Chicken Gyoza Who does not love dumplings? Dumplings are like little balls of heaven that you can make easily sitting at your home! Gyoza is a Japanese dish consisting of chicken dumplings. If you are a vegetarian, you can opt for vegetarian gyoza as well!

These are very simple to make and do not take up much of your time as well. Apart from the main ingredient; which can be chicken, prawn, tuna, or simply veggies, all you need are onions, pepper and some Japanese sauces like ponzu. Soy sauce and ginger paste can be added for more taste.

What makes these meals more satisfying is a bowl of ramen noodles, Japanese style. If you are too exhausted or stricken by the hectic schedule of your life, visit the best ramen restaurants midtown. Their Japanese style noodle soups are excellent!

Fried Sushi Rolls This is a perfect example of a western twist to a traditional Japanese dish! Sushi rolls have been famous in western countries since time immemorial. Make them tastier by deep-frying them in oil and make the outer part crispy while the inner part remains soft, light, and succulent. If you do not like raw sushi, cover them in tempura batter and then fry them in hot oil. You can air fry these as well.

Japanese Miso Soup Last but not least, Japanese miso soup is extremely delicious and also easy to make. You can make an authentic broth in under an hour. Add some pork and sunny side up to increase the protein content. Japanese restaurants in midtown make the best miso soups in the country.

#best ramen restaurants midtown #Japanese restaurants midtown

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consulting-celiac-in-the-tardis · 8 years ago

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19 Easy Gluten Free Dinner Recipes for Back to School

New blog post! Whether you're ready for it or not, back to school 2017 is here. Some may have a few weeks until back to school season is in full swing. Meanwhile, I've been in teacher training for two weeks already - and I officially start grad school (and teaching!) in less than a week. Either way, having delicious and easy dinner recipes on-hand is more important than ever.

So, of course, your favorite college celiac decided to round up some of the best back to school gluten free dinner recipes around the blogosphere! Whether you eat paleo or vegan, are craving comfort food or healthy dinners, this list of nineteen gluten free dinner recipes has something for you. Going back to school has never tasted so good!

1. Quinoa and Black Bean Tacos (Vegan, Grain Free Option) - Raia's Recipes

Who says that going back to school means the end of Taco Tuesday? These tacos are as easy to make as they are to eat!

2. Chicken Cordon Bleu Casserole - Wholesome Yum

Nothing says "easy dinner recipe" like a casserole! If you have leftover shredded chicken on hand, this 30-minute dinner recipe is your perfect match.

3. Loaded Potato Wedge Nachos (Paleo and Vegan options) - Casey the College Celiac

Sometimes, after a busy day of work and class, comfort food is a must. Why not give nachos a healthier spin by loading baked potato wedges (Yukon potatoes bake especially quickly!) with toppings like roasted veggies, beans, cheese and salsa?

4. Gluten Free Tamale Pie - There Is Life After Wheat

Craving tamales but don't have the time - or energy - to make them? Then dive into this delicious, gluten free twist on the classic tamale.

5. One-Pot Vegan Mac & Cheese - Strength and Sunshine

If you're craving comfort food during the stressful start of a new school year, what could be better than this gooey mac and cheese recipe?!?

6. Mexican Sloppy Jose Sandwiches - The Heritage Cook

Turn Sloppy Jo night into a flavor fiesta with this Mexican twist on an old favorite.

7. Instant Pot Potato Leek Soup (Vegan) - Vegetarian Mamma

This might be one of the easiest soup recipes on the blogsophere, but that doesn't mean it's short on flavor! If you don't have an instant pot, don't worry. You can also whip up this gluten free soup on the stovetop!

8. Lipsmackin' Pesto Zoodles Stir fry (Paleo, Vegan Option) - Casey the College Celiac

You've seen this gluten free recipe in a lot of my round ups - but that's only because this paleo lunch is a winner for nearly every occasion. Chop your veggies and cook your choice of protein ahead of time for an even quicker back to school dinner.

9. Crock Pot Teriyaki Chicken - What the Fork Food Blog

When your schedule is really tight, the slow cooker is the ultimate secret weapon. Throw your chicken in the crock pot that afternoon and be ready to devour this delicious gluten free dinner that night.

10. Easy Homemade Grain-Free Mini Pizzas (Paleo) - Raia's Recipes

This paleo pizza crust recipe only needs four ingredients, which means there's no good reason to not throw a gluten free pizza party on a school night!

11. Gluten Free Ramen - Fearless Dining

Do I really need to say anything more? Ramen might as well be the edible representative of easy dinners!

12. Savory Arroz Con Pollo - My Gluten Free Miami

Fun fact: the secret ingredient in this dinner recipe is gluten free beer. If you're looking for an extra quick back to school dinner recipe, you can also freeze this arroz con pollo in individual servings and defrost as needed!

13. 5 Minute Crunchy Greens Quesadilla (Vegan) - Casey the College Celiac

Nothing says back to school like a healthy dinner that can be whipped up in five minutes and stuffed with any ingredients you have on hand!

14. Creamy Corn Soup (Vegan) - Vegetarian Mamma

This soup is easy to make and even easier to eat. Maybe this gluten free recipe is exactly what you need to become a veggie-lover.

15. Easy Homemade Beef Stroganoff - The Heritage Cook

If you're craving something creamy, cozy and comforting, look no further than this gluten free stroganoff recipe.

16. Pesto Chicken Bake with Cauliflower (Low Carb) - Wholesome Yum

Short on time and ingredients? This gluten free dinner recipe only needs ten minutes of prep and six ingredients. Its flavors, though, are anything but simple!

17. Quinoa Chili (Vegan) - There Is Life After Wheat

Everyone needs a good chili recipe in their life, and this one might be exactly the kind of comforting gluten free dinner you need. Plus, it can be made on the stovetop or in the slow cooker!

18. Gluten Free Quick and Easy Mexican Lasagna - Fearless Dining

Lasagna just got an enchilada-inspired upgrade.

19. The Ultimate Gluten Free and Vegan Snack Plate Dinner - Casey the College Celiac

Need a way to make leftovers exciting? Combine them with avocado and roasted veggies for a deliciously customizable snack plate dinner!

When back to school season comes around, it can be challenging to adjust to a newly busy schedule. Even when you're short on time, though, you can still enjoy delicious and healthy food! The next time you want to try another quick, scrumptious recipe, pull up this page and see what gluten free dinner recipe catches your eye.

Like this roundup? Tweet me some love by clicking here: "Fuel up for #backtoschool with these 19 #glutenfree (& some #vegan and #paleo) #dinner recipes! via @collegeceliackc http://bit.ly/2vvOcfX"

Maybe going back to school is the motivation you need to get back to experimenting in the kitchen! What's your favorite easy, weeknight dinner recipe? Which recipe on this list has your drooling the most? Tell me in the comments! via Blogger http://ift.tt/2vEasTn

#Blogger #college #celiac #gluten free #coeliac #celiacs #paleo #primal #foodporn #foodart

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jesseneufeld · 6 years ago

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8 Tips For Keto on a Budget

A criticism often leveled against the keto diet is that it’s more expensive than a “regular” (read: SAD) diet. There’s some truth to that. It does cost more to buy meat than ramen and beans. I personally spend more on groceries now than I did before finding Primal. Not only did I shift to buying different types of food, I also came to care more about food quality. I started choosing more pasture-raised meat and eggs, and more pesticide-free and organic produce and dairy.

However, my grocery bills haven’t changed noticeably since going keto. If you’re already eating Primally, your daily foods don’t have to change that much if you decide to try keto. You’ll remove some (okay, most) of the fruits and root veggies, and sub in more above-ground veggies and probably some healthy fats. It’s not a substantial overhaul. However, if you’re coming from a standard high-carb, lots-of-cheap-packaged-foods diet straight into Primal+keto, it can be a shock to the wallet.

Sure, I can tell you that this is an investment in your long-term health and spending more on food now means spending less on medical care later. I believe that. I also know that doesn’t help you today if you’re looking at your food budget and your fridge, now mostly empty after purging it of non-Primal, higher-carb foods.

If you’re committed to making Primal+keto work on limited funds, it can be done. Here are some tips for making it happen.

1) Buy What You Can Afford

With Primal+keto, there are ideals when it comes to food quality, and then there’s what fits your budget. Now is the time to call on the saying, “Don’t let the perfect be the enemy of the good.” Don’t stress about buying the best quality everything. Don’t forgo eating vegetables because you can’t always fit organic options into your budget. Non-pastured eggs still have more to offer nutrient-wise than a bagel for breakfast.

In terms of priorities, aim for better quality meat. (I’ll include tips for finding less expensive meat choices below.) Check the Monterey Bay Aquarium’s Seafood Watch to see which types of seafood are worth your money and which should be avoided altogether; don’t spend money on the latter.

For produce, check out the Environmental Working Group’s Dirty Dozen—the vegetables and fruits they recommend buying organic—and the Clean Fifteen that are safer to buy conventional. Of note to keto eaters, spinach and kale should be organic, but many of our keto-friendly faves make the clean list. Don’t stress if you need to choose conventional avocados, cauliflower, and broccoli.

Remember, too, that it’s not always necessary to look for the organic label even for the “dirty dozen.” If you’re buying from local farmers, ask about their practices. Many small farmers are pesticide-free or use organic practices but simply can’t afford the process of becoming organic certified (it’s quite expensive and arduous). The same goes for meat.

2) Don’t Menu Plan

I’m going against the grain here. Most articles on budgeting tell you to make and stick to a strict plan. I find, however, that it’s more cost-effective to let sales be my guide. I’d rather check out my local grocery stores and farmer’s markets, buy what’s cheapest, and make it work. Use apps that tell you where the sales are and buy accordingly. Sign up for the customer loyalty cards at the stores you frequent so they can send you deals and coupons.

I realize that this might sound stressful if you don’t feel confident in the kitchen. If you’re beholden to recipes, this doesn’t always work. (Of course, you can always look up recipes on your phone in the grocery store—I’ve done it a million times.) Remember that you can always default to making a Big-Ass Salad or an omelet or scramble.

3) Shop Around

Get to know the various supermarkets, specialty stores, and farmer’s markets in your area. Learn what’s the freshest, cheapest, and most likely to be available at each. While it’s convenient to do one-stop shopping, it might be worth the extra time it takes to make two or three different trips during the week to hit up different stores.

Think outside the traditional grocery store box. In many smaller communities, a “big box” store may have the largest selection of meat and veggies, including organic, and a wide variety of specialty products. In my town, Grocery Outlet is the best place to buy organic coconut oil and olive oil, and they carry lots of other keto-friendly staples like nut butters, grass-fed meat, and cheese at low prices.

If you have access to a farmer’s market, definitely make sure you check it out. Sometimes farmers will mark down their remaining items at the end of the day so they don’t have to pack it up. You won’t have the same selection, but you might score some deals.

Also look into local CSAs, farm stands, and meat purveyors who sell direct to customers. Again, you can often find ones that offer sustainable practices and high-quality products without the expensive organic label. Check out Eat Wild and Local Harvest to find farmers near you. I’m a fan of CSAs that sell “ugly produce”—the items that aren’t pretty enough for grocery stores but that are still tasty and nutritious—so it doesn’t go to waste.

Finally, check Facebook marketplace, Craigslist, and so on for people looking to sell backyard eggs for cheaper than the store. If you live in an area where people hunt, you might be able to score some meat this way during hunting season, too.

4) Skip the MCT Oil and Exogenous Ketone Products

Unless you have a medical reason to have very elevated ketones, these expensive products aren’t a priority. You don’t need them to do keto “right.”

5) Reconsider the Keto-fied Baking

Almond flour, coconut flour, arrowroot powder, erythritol, and so on can also be pricey. From a nutrient perspective, there are better ways to invest your grocery dollars. You don’t have to give it up entirely, but consider how big a chunk it’s taking out of your budget and whether it’s worth it.

6) Eat the Stuff that Other People Don’t Want

I’m talking organ meat, bone-in chicken thighs and drumsticks, sardines, and the like. The great irony is that these are some of the most nutrient-packed foods in the store, and you can often get them for cheap because the average consumer is looking for boneless, skinless chicken breasts. Good news for you!

Ask the butcher at your grocery store if they have organ meats or cuts that they aren’t going to put in the case because they aren’t popular enough. You might be able to snag cheap (or even free) bones for bone broth that way too—although probably less so now that bone broth has become such a trendy item.

If you’re squeamish about organ meat, remember that almost anything can be ground up in a food processor and mixed with ground beef for burgers or meatballs, or to be hidden in chili or meat sauce. Heart is an excellent place to start. It doesn’t have the distinctive strong flavor of liver or kidney, and it’s very affordable.

7) Your Freezer is Your Friend

Many items are less expensive if you buy them frozen—vegetables (especially off-season), berries, seafood—and they’re just as nutritious. Freezing also allows you to buy in bulk and freeze the extras, or prepare big batches of food and freeze smaller portions for later. If you have a chest freezer, look into splitting a cow or a pig with friends. This can sometimes land you a great deal on a pasture-raised animal.

Throwing away food is throwing away money. There’s no reason to waste food if you have a freezer. Most leftovers can be frozen if you’re not going to consume them immediately (though some things, like mashed cauliflower, don’t reheat well). If your avocados are on the verge of going bad, slice and freeze them. Blend fresh herbs with your oil of choice and freeze them in ice cube trays to add to soups and sauces later. Strain leftover bacon grease into a jar and freeze that, too.

My favorite freezer trick is to keep a large zip-top bag to which I add vegetable trimmings like the ends of carrots, celery, onions, and beets, and broccoli stems. I also keep the bones from all the delicious bone-in meat I’m cooking. (I always buy bone-in when I can—it’s one of Dr. Cate Shanahan’s Four Pillars of health.) This allows me to…

8) Make Your Own Bone Broth (and Nut Milk)

Bone broth is a hot commodity nowadays—no pun intended—and you can spend a pretty penny on it at the store… or you can just make it yourself out of stuff that other people are throwing away.

Whenever I cook a whole chicken (which is usually more cost-effective than buying just breasts or thighs), or when my aforementioned freezer bags fill up, I make a batch of bone broth in my slow cooker or Instant Pot. To store it, I freeze it in mason jars or silicone muffin cups. The latter makes broth “pucks” that are uber convenient for adding to dishes later.

Nut milk isn’t necessary for keto obviously. However, if you’re dairy-free and buying nut milk, you really have to try making your own. It couldn’t be easier, and I strongly prefer my homemade nut milk (a blend of almond, hazelnut, and Brazil nut) to anything I can find in the store. As a bonus, I use the leftover nut pulp to make pancakes, bread, and rolls. (See the recipe in The Keto Reset Diet.) It’s a double bang for my buck, and no waste.

The Good News…

Despite the naysaying, it’s not only possible to do keto on a budget, but sometimes going keto actually saves you money. First, many people are able to reduce or eliminate certain medications—insulin, blood pressure meds—which can be a significant monthly savings. Second, once you’ve become keto-adapted, you might find that you’re eating fewer calories overall for the same amount of energy. Mark touts this benefit all the time.

Also, your “non-essentials” budget usually goes down. I’m talking things like frappuccinos, restaurant desserts, and alcohol. The cost of a night on the town decreases significantly when you’re fully buzzed off a glass and a half of wine once you go keto! (And when you’re not ordering 2 a.m. pizza.)

So, let me turn it over to you: Do you have other tips for making Primal+keto easier on the wallet? Share them below, and have a great week, everybody.

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lauramalchowblog · 6 years ago

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8 Tips For Keto on a Budget

If you’re committed to making Primal+keto work on limited funds, it can be done. Here are some tips for making it happen.

1) Buy What You Can Afford

2) Don’t Menu Plan

3) Shop Around

4) Skip the MCT Oil and Exogenous Ketone Products

Unless you have a medical reason to have very elevated ketones, these expensive products aren’t a priority. You don’t need them to do keto “right.”

5) Reconsider the Keto-fied Baking

6) Eat the Stuff that Other People Don’t Want

7) Your Freezer is Your Friend

8) Make Your Own Bone Broth (and Nut Milk)

Bone broth is a hot commodity nowadays—no pun intended—and you can spend a pretty penny on it at the store… or you can just make it yourself out of stuff that other people are throwing away.

The Good News…

So, let me turn it over to you: Do you have other tips for making Primal+keto easier on the wallet? Share them below, and have a great week, everybody.

(function($) { $("#dfh9eCN").load("https://www.marksdailyapple.com/wp-admin/admin-ajax.php?action=dfads_ajax_load_ads&groups=675&limit=1&orderby=random&order=ASC&container_id=&container_html=none&container_class=&ad_html=div&ad_class=&callback_function=&return_javascript=0&_block_id=dfh9eCN" ); })( jQuery );

window.onload=function(){ga('send', { hitType: 'event', eventCategory: 'Ad Impression', eventAction: '62406' });}

The post 8 Tips For Keto on a Budget appeared first on Mark's Daily Apple.

8 Tips For Keto on a Budget published first on https://venabeahan.tumblr.com

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dotumblerworld · 5 years ago

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Lists Of Easy Low Calorie Vegetable Soup Recipe

Vegetables Soup Recipes Anyone Can Make!

Five easy and delicious soup recipes

Final words

#Soup

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crowlentil98-blog · 6 years ago

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Where to Eat in Austin Right Now According to Neighborhood

This definitely sounds crazy, but I’m starting to think I’ve eaten almost everywhere in Austin that I want to at the moment. That being said, the last six months have been the most exciting time in the culinary scene as I’ve seen chefs take risks and branch out to showcase what they really want to cook and eat. I’ve been most impressed by the concepts that don’t replicate any others in town and the ones that we have been NEEDING such as Uncle Nicky’s, an Italian cafe and bar with meat sandwiches, gelato, and cocktails, Bar Peached which is in the corner of Clarksville that always needs new spots to grab a nice cocktail and a bite, and Intero on the east side which changes the menu daily and uses whole animals and ingredients to prevent waste.

Full disclosure- I do need to revisit a few old school places like Fonda San Miguel which I haven’t been to since college and Vespaio, and I have only eaten LA BBQ catered. I want to try the Indian food truck Bombay Dhaba on South First, and El Dorado and Little Deli up north. Otherwise, I’ve eaten my way around the Austin sun in the last two years. People say I’m lucky or wow how do you do that. Guys, these restaurants are open to the public (YOU), and you don’t have to eat at your same breakfast taco shack 5 days a week!! The only place I frequent is Casa De Luz, the holy vegan spot when I need a healthy reboot and some home cooking! Otherwise, here are my favorite spots right now new and old in each neighborhood when you’re looking to sift through all the noise.

SOUTH AUSTIN:

(South First, South Congress, Bouldin, South Lamar)

Asian!

American!

Vegan!

Pizza & a Show!

Mexican!

Fresa’s – Who goes to a Mexican restaurant to get ice cream? Me! James Beard nominee Chef Laura Sawicki makes the best cookies in cream with fresh oreos and chocolate brownie. It’s casual and ideal for to-go or big groups when you want margaritas and perfectly cooked chicken. I also love their vegetable sides that are more creative than rice and beans like sweet potatoes, brussels sprouts, beets, etc.

Matt’s El Rancho – C-L-A-S-S-I-C Tex- Mex. If you’ve been looking for Bob Armstrong dip, it’s here.

Polvo’s – I love watching them bake the fresh tortillas and the salsa bar. Fish fajitas all the way.

El Borrego de Oro – Best tortilla soup. That’s it.

Vera Cruz Al Natural @ Radio Coffee – My favorite breakfast taco in town. Only at this location. Fish tacos are good, too!

BBQ!

Bakery!

DOWNTOWN + RAINEY STREET

French!

Chez Nous – You won’t even know you are in Austin until you leave and head across the street to Antone’s. Escargot and Fish!

Le Politique – On the west side of downtown. I like best for brunch. Get the cinnamon roll and hash.

Perfect before a show!

La Condesa – The restaurant that started the 2nd street population. Great for birthday dinners in their subterranean private room.

Fareground – A food hall where you don’t have to commit. Tacos, Italian food, golden milk, matcha lattes, Monster Cookies, Sushi, Ramen, and Israeli food.

The Back Space – Perfect pizza and antipasti veggies before heading out to a show on Dirty Sixth.

Lunch!

Koriente – Not much of an atmosphere, but it’s for the healthy Asian lunch spot with rice bowls and curries. I add spicy tuna to my veggies bowl.

Walton’s – Quick sandwich, soup, salad, bakery. Get the golden egg snickerdoodle for dessert.

Holy Roller – Punk rock diner ideal before or after day drinking. I like the grilled cheese with avocado.

Second Bar + Kitchen – Something for everyone and good for business.

Nice on Rainey!

East Austin

Breakfast + Brunch!

Fun Dinner!

Il Brutto – This might be the only Italian restaurant in town that actually has a true Italian chef cooking in it! He makes 7 handmade pastas daily, pizza dough that is fermented for two days so it’s fluffy and crunchy, and their happy hour is 1/2 off all drinks from 5-7 p.m. I love the lasagna, lamb, and complimentary limoncello at the end.

Kemuri Tatsuya – This is one of the most fun places in Austin because you can’t get this food anywhere else. Think Izakaya meets Texas BBQ. Good for big groups.

Intero – They change their menu regularly and used to work at the iconic Jeffrey’s. You’ll see the same ingredients sprinkled throughout the menu because they are big on no waste and using whole animals. Their pastas are great.

Suerte – Masa, masa, masa! I love the bar here, good wine, and a fun, intimate setting. It’s bright, has flamingo wallpaper in the bathroom. The brisket tacos and carrot dumplings are my favorite.

Buenos Aires Cafe – This is one of the oldest restaurants in Austin and on the original east side! I haven’t eaten here in years, BUT they have an awesome speakeasy bar in the back called Milonga Room and the fries are dank. You have to call or text to make a reservation Thursday- Saturday. They have live music and great wines. 512.593.1920

Launderette – Chef Rene Ortiz and Laura Sawicki run the show here so it’s flawless. I love all the Mediterranean influence yet great burger and chicken thighs. There’s a reason everyone talks about the birthday cake ice cream sandwiches only served at dinner. Don’t worry the breakfast pastries are fabulous, too.

The Brewer’s Table – The menu here is quite intriguing. They brew their own beer here and use wheat and hops in some of the food. Have no fear, if you are a wine over beer drinker like me, this spot is still for you. I love the large format family style dinners and their rabbit carnitas tacos are my favorite in town. Not sure how this place can have the best tortillas but they do!

Justine’s – This is the sexiest restaurant in town. It’s one of the only super sceney yet local places where I feel like I’m in NYC again. The staff has outstanding individual style, they don’t care that you have to wait 2 hours, the murals in the outdoor tents during the winter are gorgeous, and the steak tartare and mussels are memorable. This is where I want to go on a date or with my best friends for a night out.

Easy dinner!

Thai Kun – The Asian food trucks are actually my favorite in Austin. Thai Kun also happens to be outside my favorite cocktail bar, Whisler’s. Get the Cabbage Two Ways (fried and raw) with holy basil and mint and the Khao Man Gai Thai Steamed Chicken with rice. Mmm.

Hillside Farmacy – Go for the kale salad and mac ‘n cheese. It reminds me of a cute corner spot that would be in Brooklyn. Fun for a girls dinner or a good cocktail at the bar with a date. It has old school pharmacy style seating but very chic.

Sour Duck – This is almost the definition of Austin. Casual, outdoor beer garden feel, order food at the counter. Lots of meat and some veggie options. Waiter for cocktails AND parking.

Bakery!

Paperroute Bakery – This place holds a special place in my heart. This young twenty-something baker named Aaron is a one man show waking up at 2 a.m. to start baking in his 500 square foot bakery attached to Cenote. Go for the blueberry pop tarts, bundts, and place an order for your next birthday cake.

CLARKSVILLE/TARRY TOWN/ HYDE PARK/CAMPUS

Casual Good Food!

The Beer Plant – This all vegan restaurant with a brewery blew my mind. I love that it wasn’t showy and felt just like a neighborhood spot that ANYONE vegan or not can actually eat at every night and not get sick of it. It was PACKED on a Wednesday. Get the special soup of the day because it’s served with their awesome bread and the eggplant curry. All the sandwiches looked so good I wanted to steal a bite from my neighbor when he went to the bathroom.

Texas French Bread – An Austin classic right by campus since 1981! Feels like it must have been the only bakery and place to get fresh breads in town at one point. I love their brunch and superb omelette. Great salads and easy sandwiches. Cookies for all, and best of all, beautiful lighting.

Better Half – I have all my meetings here. I’ve never seen a better place for coffee, cocktails, AND food. I also feel very Brooklyn here with the well dressed crowd. Men in real, fitted t-shirts. Go for the fried chicken salad, cauliflower tater tots, and biscuit with homemade jam.

40 North – This is my all around favorite pizza place. The crust has height, is fluffy, and holds the sauce and toppings well. It’s in a cute little house ideal for lunch or a casual dinner. The Mediterranean cauliflower and bibb salad are enough of a reason to come if not just for pizza!

Uncle Nicky’s – This tiny Italian cafe and bar in Hyde Park made me squeal when it opened in 2019 as there is nothing like it. I can get an assortment of negronis, Italian meat sandwiches on the best homemade roll in town, kale salad with truffle honey, and my absolute favorite: sardines with salsa verde and ritz!! Come here for an early aperitif or stop on your way home. Best solo or with one other person due to space.

Shoal Creek Saloon – If you are looking for a bar withe peel n eat crawfish and shrimp, here you go. Skip the gumbo and go for the fried okra.

Pool Burger – Backyard burgers served out of a food truck, tiki cocktails, crinkle cut waffle fries, and necessary soft serve.

Nicer Outing!

Clark’s – This is go-to for seafood. The only place in town where I can get a perfect bowl of ciopinno + oysters. The burger is my favorite in town, and don’t forget they are open for brunch, and the pancakes are awesome.

Bar Peached – This menu is wild and crazy, kids! I love the cucumber vodka cocktail, and the chimichurri carrots. It’s like asian ingredients meets Texas with unique tacos and even pastas made with udon noodles. It’s situated in a cute house in Clarksville and has patio seating that feels separated.

BURNET ROAD/ALLENDALE

Easy Lunch or Dinner!

Picnik – All hail anyone looking for fresh, mindful ingredients and those we are allergic to gluten, soy, corn, or peanuts. They don’t let any of that in their kitchen! Think butter coffee, matcha lattes, breakfast hash + tacos on Siete tortillas, my favorite cauliflower steak with capers, raisins on a bed of hummus, roasted chicken, and their paleo blondie.

Tiny Boxwood – A ladies who lunch spot from Houston. Just come for the cute, outdoor courtyard and chocolate chip cookies!!!

Pacha – A tinsy coffee shop that has my favorite pancakes in town. They serve their eggs on top of them, too!

Bakery!

Kellie’s Baking Co. – Known for their ginger cookies with instagram photos pasted on the front, I prefer the brookie which is half chocolate chip cookie/half brownie/topped with mallow! It’s so gooey and doughy. I love their stuffed reese’s and twix cookies just as much!

Tiny Pies – Mini pies great to bring to a party or a birthday. I like the fruit ones best.

SUSHI

This gets its own category because there are so few in town!

MUELLER

Source: http://www.chekmarkeats.com/where-to-eat-in-austin/

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waterkick15-blog · 6 years ago

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12 Easy Dutch Oven Recipes

These easy Dutch oven recipes work in a cast iron Dutch oven: and they’re not just soup recipes. Think risotto, bread, healthy veggie broth, and more.

Do you have a Dutch oven? When Alex and I first starting cooking, we had no idea what a Dutch oven was! We asked for one as a Christmas gift one year, and the rest is history! There are so many easy Dutch oven recipes, it’s hard to know where to start! Here’s all about Dutch ovens: why to use a Dutch oven, what size to Dutch to buy, and of course: our favorite Dutch oven recipes!

What is a Dutch oven? Why use a Dutch oven?

Before we start: what is a Dutch oven? A Dutch oven is a heavy cooking pot with a lid that’s used for braising meat and making soups and stews. Dutch ovens can be used on the stovetop or in the oven, and they’re typically made of cast iron. Some Dutch ovens have an enamel coating over the cast iron, which makes them easier to clean.

Why use a Dutch oven when you’re cooking?

Dutch ovens hold heat well! When we first started using our Dutch oven, we were surprised at how smoothly sauteeing happens. It definitely feels more luxurious than doing the same thing in a normal pan.

Dutch ovens are oven proof! Sounds simple, but it’s nice to have a pan that can be used on the stovetop and in the oven.

Dutch ovens look pretty. Maybe this is silly, but we keep our Dutch oven out on our stove because it’s nice to look at and gives a cozy vibe.

Dutch ovens can cook a myriad of things! Dutch oven soup recipes are delicious, but there are so many other things you can cook as well! Bread, dried beans, risottos: keep reading for the recipes.

Which and what size Dutch oven should I buy?

If you don’t have a Dutch oven, it can be overwhelming to try to find which brand and size of Dutch oven you should buy. Here are the ones we use: we have had great luck with both:

Without further ado, let’s get to those Dutch oven recipes!

Of all of the easy Dutch oven recipes, one of our favorites is using it to make risotto! The Dutch oven holds the heat so well that it’s a great pan for risotto. This easy cauliflower risotto recipe features roasted cauliflower and hearty chickpeas. It’s packed with nutrients and is a filling weeknight meal.

Next in our Dutch oven recipes: did you know you can use a Dutch oven to bake bread? The traditional method of cooking sourdough bread using steam can be hard to create at home, so our recipe uses a Dutch oven instead! Our best sourdough bread recipe is the ultimate guide to mastering sourdough bread at home. It has easy to follow instructions, a printable checklist, and a step-by-step video help you master that tangy flavor, chewy crust, and perfect texture. (As noted above, we use a separate Dutch oven for bread!)

Wondering how to cook dried beans? Our Dutch oven recipe for cooking dried beans is quicker and simpler than the traditional stovetop method.

You might not think of ramen as an easy Dutch oven recipe, but it’s perfect for a Dutch oven. This healthy and easy vegetarian ramen recipe is a great way to have an excellent bowl of ramen at home. Fresh and flavorful, it’s a great vegetarian dinner. And with few simple substitutions, it’s vegan as well.

Chili in a Dutch oven? Yes, please! This vegetarian chili is so thick and flavorful, you won’t miss the meat! It’s a crowd pleasing hit with vegan, vegetarian, and meat eaters alike.

Topping the charts of our favorite Dutch oven recipes is this homemade vegetable broth. It takes less than an hour to make, is cheaper than storebought, and is a great way to utilize vegetables you have on hand. Make it on the weekend and freeze it for use throughout the week.

We’re into risotto over here, and this one’s a fancy version! Though it sounds gourmet, this Parmesan truffle risotto recipe is pretty simple to put together in a Dutch oven. And the black truffle flavor sends it out of this world.

This list is not all Dutch oven soup recipes, but of course we had to mention some of our favorite soups! This cauliflower soup recipe is vegan and full of cozy Moroccan spices, like ginger and turmeric. It’s a healthy cauliflower soup that’s easy and delicious. (PS Head over for the video of our Dutch oven recipe in action!)

Oh, did we mention mac and cheese? Making the creamy white cheddar sauce is perfect in a Dutch oven. This homemade mac and cheese with tomatoes is comfort food at its finest, featuring a silky cheese sauce and roasted cherry tomatoes. It’s a fan favorite!

Another favorite east Dutch oven recipe is this hearty sweet potato and kale soup! It features black beans, sweet potatoes, and kale, and is flavored with cumin and lime. It’s bursting with flavor and a deliciously healthy recipe.

Can’t stop, won’t stop on the risotto recipes! This kale and mushroom risotto comes together in about 30 minutes in the Dutch oven. It’s easy to make and perfect for company. Enjoy with a glass of wine and toasty bread.

The last easy Dutch oven recipe is a preview from our cookbook, Pretty Simple Cooking! It’s one of our most popular quick soup recipes. Full of zesty flavor, black beans, and tomatoes, it’s topped with crunchy tortilla strips.

Description

These easy Dutch oven recipes work in a cast iron Dutch oven: and they’re not just soup recipes. Think risotto, bread, healthy veggie broth, and more.

Keywords: Easy Dutch Oven Recipes

Source: https://www.acouplecooks.com/easy-dutch-oven-recipes/

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koreanpike3-blog · 6 years ago

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Real Women Approved: 30 Tried and Tested Fall Recipes You’ll Love

Velvet leggings: Spanx–one of my favorite pairs of pants in the winter! I never take them off! They run true to size–such a fun alternative to regular leggings, and so warm! Turtleneck: J.Crew’s tissue turtleneck…duh..when am I not wearing one? I own one in every color (and pattern!) They run true to size! (I always get asked what size I wear–the one I’m wearing here is size small, but I also have them in XS…it just depends on how you want them to fit!) Cardigan: this one is old from last year, but similar here, here and here!

What are you cooking this fall?

Happy Friday, guys!

I can’t believe it’s already been a YEAR since I originally published this post! With so many amazing recipes, I decided I had to refresh it for 2018 again! So–that means, even MORE recipes to make this year!

I asked for your submissions on Instagram and got sooo many incredible recommendations! I tried my best to include as many as I could! This post (originally published last fall) was actually my second installment of my “Real Women Approved” series (where I round up YOUR recommendations on varying topics) and it was really fun to see how many more posts we’ve published since then! (Find them all right here!) These are some of my favorite posts to create because I think the best ideas come from you guys, and I have so much fun collaborating all together!

A change in seasons always re-ignites my excitement to get back into the kitchen (I’m always partial to warm winter recipes! I think everything tastes better roasted, braised, or cooked in a dutch oven!) I’m always on the hunt for new recipe ideas (aren’t we all?) so I figured this would be an awesome topic for my next reader favorites roundup!

I might be a little biased, but I think you guys have the best recommendations around! 😉(Like your book recco’s for example? LIGHTS OUT! Or your most praised all-purpose totes for work and travel? AMAZING.)

Personally, one of my favorite things to make in the fall and winter is lentil soup–it’s so simple, rustic, and delicious.

The best part about lentil soup is that you can really go any way you’d like with it–I always start with this classic base recipe and then riff off of it based on what I’m feelin’ that day. (I love to finish it with a squeeze of lemon and freshly grated parmesan cheese!) Lentils are so good for you, so I love this soup when I want a detox but want something heartier than a salad. Despite the fact that it doesn’t have meat in it, it’s one of Neal’s favorite soups! (Sometimes I add kale as well!)

If you’re feeling a little indulgent, add bacon when you’re sautéing the veggies, and a bit of wine while the soup is cooking. You could also give it an Eastern twist adding spices like tumeric or curry powder, and a splash of coconut milk. It’s so easy to make your own and is perfect for a cozy night in!

Now, even more fun–below are LOT’s more fall recipes recommended by my favorite gals–you guys! Get ready for pumpkin and butternut EVERYTHANG. (And make sure to follow along on Insta stories so you can weigh in on our next reader roundup topic! I always love to hear all your opinions!)

Fall Recipes

TJ’s Cauliflower Gnocchi Hack:

Melissa says, “I’m obsessed with this TJ’s Cauliflower gnocchi hack from Kai and the Kitchen! It’s a bag of frozen gnocchi, rotisserie chicken, mushrooms (I buy them pre-sliced, obvi), butter and sage. Best weeknight hack that is good enough for the weekend!”

Fall Chicken Skillet

Jean says, “You have to try the Fall Chicken skillet from Well Plated! SO good with apples, sweet potatoes, Brussels sprouts yummm!”

Veggie Fall Casserole

Reader Molly loves this broccoli cauliflower brown rice casserole for fall! She says,“it’s great for when you need to use up extra veggies or want something meatless!

“Pumpkin Stuffed with Everything Good!”

Suddin says, “We make ‘pumpkin stuffed with everything good‘ every fall. It’s bread, cheeses, herbs, etc stuffed into a pumpkin and baked. I look forward to it every year. I usually grab a small pumpkin from Trader Joe’s and it’s the perfect size for two!”

Roasted Tomato Soup with Everything Grilled Cheese

Tina, who also has a great food blog, Shredded Sprout–says soup is her fall go-to, especially roasted tomato soup with everything grilled cheese. YUM!

Oven Roasted Chicken Shawarma

R says, “Just made this oven roasted chicken shawarma last night and it was super simple, but so easy and so tasty! The notes at the bottom give good tips on what to include so I added bell pepper along with the chicken as well as homemade pita and rice pilaf!

Autumn Glow Salad

Kimberlyn says, “This is a delish salad perfect for fall. It has sweet potatoes and apples (AKA the Fall faves!) and keeps well for 3-4 days in the fridge so it’s perfect for meal prep. I usually make one big batch on Sunday and eat all week!”

Chipotle Pumpkin Soup with Chorizo

Laura is hooked on Halfbaked Harvest’s has chipotle pumpkin soup with chorizo! She says, “It has all the warming fall flavors you need and you can use soy-rizo/cut back on the cheese to make it healthier! I am obsessed with it 🔥”

30 Minute Thai Peanut Chicken Ramen

Carly says, “I made 30 Minute Thai Peanut Chicken from @halfbakedharvest via Cooking w/ Liz (@lizadams) last week and it was delicious! Plus, it was also quick, easy, and such a cozy meal.” Side note, if you don’t follow Liz, you definitely need to! I know you will love her–she does an Instagram live series called “Cooking with Liz” and it’s always so much fun!

Creamy Squash Rigatoni

Hannah says, “This pasta recipe has been my go-to fall recipe for YEARS! It’s basically like an inside out butternut squash ravioli! I’ve started using canned pumpkin (not the pie filling–the plain, unsweetened kind) instead of roasting the squash when I don’t have time!”

Chicken Chorizo Chili

Karen describes this yummy Chili as “Spicy, easy, and a different take on chili. Such a cozy dish for a cold weeknight. And anything topped with cheese and sour cream is a MAJ victory IMO.”

Salted Caramel Apple Pie

Cat says, “Okay, so this recipe takes some work, but I kid you not, everyone in my family is now OBSESSED with this pie an dI HAVE to make it every Thanksgiving! All of Sally’s recipes are so great because they give you small tips that you wouldn’t otherwise realize so just be sure to read the entire thing before baking!”

Spiced Pork Tenderloin

Kathleen says, “For the past couple years when the weather gets juuust crips enough, my husband and I have a lightbulb moment: ‘IS IT SPICED PORK TIME?!’ We use this recipe just as a guide and basically dump tons of the spices onto the tenderloins for maximum fall flavor. It’s very quick easy, and low cal for a busy weekenight, and it’s absolutely delicious!”

The Best Creamy Chicken Soup:

Helen says, “For this recipe, I use leftover rotisserie chicken and substitute half and half for heavy cream but it smells amazing (thank you, celery!) and it freezes wonderfully so you can eat it later in the season. My boyfriend and I love to eat it with crusty bread or homemade grilled cheese!”

Panko Crusted Chicken Thighs:

Emma says, “Right now, my favorite is this Bon Appetit Panko Crusted Chicken with carrots. It’s UNREAL. So fast, so easy, so cozy on a cold night. It’s comfort food for me, plain and simple. And pretty inexpensive. Usually I use chicken breast instead since that’s my go-to. Whatever floats your boat!”

One Pan Autumn Chicken Dinner

Bethany says, “I love the One Pan Autumn Chicken Dinner by @cookingclassy ! It’s easy, makes the whole house smell amazing, and goes perfectly with a glass of 🍷!”

Instant Pot Short Ribs

Clementine loves Tyler Florence’s ultimate short ribs with parsnip purée. “Omg so good “ she says, and shared her time-saving hack: “I did it in the InstantPot in under an hour last week if you aren’t into using a Dutch oven!”

Thai Butternut Soup

Charmain says, “this is my favorite go-to recipe for those comfort food days and it’s really so simple to make. Everyone I’ve made it for always raves about how tasty it is and then is shocked at just swapping out milk for coconu tmilk and adding a few unexpected spices turns ordinary butternut soup into something amazing!” You can see the recipe posted on her instagram right here! (Plus, her feed is so pretty, too!)

Crock Pot Zucchini Lasagna

Do you follow my friend Lauren from Lakeshore Lady? She shares TONS of amazing recipes–but her crock pot zucchini lasagna is one of her go’to’s for Fall! “Super cozy, and once everything goes into the crock pot, you can forget about it until it’s time to eat! Stress free!”

Quick Apple Turnovers

Whitney says, “These apple turnovers are SO simple and made with ingredients that most people have on hand during the holidays. They taste best when hot from the oven and served with vanilla ice cream!”

Winter Vegetable Chowder

Katie loves Rachael Ray’s Winter Veggie Chowder–she says, “I made it in a Crock-Pot on high for four hours. It’s easy but there’s a lot of chopping–just throw veggies in the crock and heavily salt. HEAVILY. )You think it’s too much but it’s not–because it will draw the liquid from the veggies, which is where your borth comes from!) I just let the veggies sweat it out in there, and then add the remaining ingredients!”

Skinnytaste Pumpkin Chili

Lee recommends this pumpkin veggie chili from Skinnytaste–“My husband who is a total meat-a-tarian (you know what I mean?) even says this is his favorite chili. Seasonal, delicious, lower guilt, even more delicious as leftovers with some shredded cheese and tortilla chips.”

Pumpkin Spice Latte Protein Smoothie

Do you guys follow Morgan on Instagram? She’s a Chicago fitness and health blogger and she’s my go-to for EVERYTHING healthy and workout related! I might be her most annoying follower with how many questions I ask her on a weekly basis. Example: she actually didn’t SUBMIT this Pumpkin Spice Latte Protein Smoothie recipe for this post roundup, I saw her post it on Instastories and pestered her for the link so I could include it 😂 I’m really lazy so let’s be honest I probably won’t ever have Medjooll dates or multiple kinds of nut butter on-hand so my version will likely never be quite as healthy or as delicious as Morgan’s, but hey, include what you have and I’m pretty sure it will be fantastic.

Trader Joe’s Pumpkin Muffins

Haley says, “I LOVE pumpkin muffins, we use the yellow Trader Joe’s pumpkin dry mix and add in chocolate chips. Voila! Muffins!”

Winter Corn and Squash Veggie Chili

“This is my favorite plant based chili,” Allison says! “It’s healthy (from my favorite magazine, Cooking Light) easy (either slow cooker or on the stove), flexible (you can throw in whatever you have around.) I always add in some cinnamon, because I don’t think you can have chili without it! It’s also freezable (because making soup for one person is difficult!) I swear by the recipe and make it several times each fall. It pairs amazingly with homemade corn bread!”

Roasted Brussels Sprouts with Cinnamon, Butternut Squash, Cranberries and Pecans

Jessie calls this roasted brussels sprouts recipe “the most delicious fall dish EVER!” If you’re in charge of bringing a side dish for Thanksgiving, I think this one would be such a great one to try out! Different than every other Brussels sprout recipe I’ve ever seen, but still with traditional fall flavors. Yum!

“Too easy” Pumpkin Waffles

Nina shared the most genius hack EVER. “My newest fall thing is pumpkin waffles. I make them the easy way. I follow the directions on a regular box of waffle mix and then add in pumpkin puree! It’s so easy it feels like cheating!” HAHA I like Nina’s style!!

Spiced Pumpkin Coffee Cake

Lindsey raves about this recipe for pumpkin spiced coffee cake (UM. YUMMM?) because it’s 1. Idiot Proof. and 2. Uses a boxed cake mix, but tastes completely homemade! Sign me up!

She says “I took it to a weekly group meeting and received so many compliments! Also, I live on a TINY island in Washington state and none of our grocery stores had the pumpkin spice pudding mix, so I used regular vanilla pudding and added a tablespoon of pumpkin pie spice! Delish!”

Butternut Squash and Bacon Soup

Carley says, “this soup is so flavorful and delicious! It’s my husband’s favorite dish and I took it to Thanksgiving last year and it was a hit! If you enjoy this, her blog has a ton of great recipes as well!” (Jess’ note: I agree–Damn Delicious is one of my favorite food blogs!)

Pumpkin Alfredo

Rachel recommends Pinch of Yum’s Pumpkin Alfredo! “It’s definitely indulgent (not healthy at all) but it is so so yummy. It’s rich with lot’s of flavor. Also, surprisingly, it only has 5 ingredients and is ready in 20 minutes! It’s the perfect weeknight meal when you’re craving pasta!)”

Pumpkin Chocolate Chip Cookies

Laura’s go-to recipe for fall is this one for pumpkin chocolate chip cookies! “They are super easy and always fly off the plate,” she says. “My friends and family love them!”

Pumpkin Maple Pecan Granola

Kaylee says “this pumpkin maple pecan granola tastes like fall and is super easy to make! I love eating it on Greek yogurt with a little bit of honey or even just a snack on its own! It’s delightful!”

Bon Appetit! What have you been cooking lately? I would love to hear your reccos! Tell me about your favorite Fall recipes below (links are even better!)

Shop my outfit:

Source: https://thegoldengirlblog.com/what-are-you-cooking-this-fall-13-reader-approved-fall-recipes-to-try-this-season/

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iamandco · 7 years ago

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PERFECT PAIRINGS The Best Paired R’s in Dining are Ramen & Romesco! Tucked away in an incongruous mini strip-mall in the gorgeous Pacific Northwest town of Bend, Oregon is 123 Ramen — a noodle shop with some of the lightest, most satisfying soup you’ve ever supped. With only 16 seats and a small, locally sourced menu that changes daily based on what’s seasonally available, the shop employs a “nose-to-tail” method of menu planning — finding varied ways to prepare different cuts of meat including bones which are simmered with veggies and herbs for a daily broth — resulting in food as clean as the broth is clear. “We are hardcore, local and handmade to the maximum degree,” explains chef/owner, Anna Witham sitting across from me on her day off, well, not actually her day off — on a day when the restaurant is closed which means it’s her day to catch up. “When I first opened, I didn’t know what people were expecting,” she continues. “Ramen can be so many things to so many different people.” Similar to ramen’s bottomless variations, is the versatility of Anna’s recent ramen accompaniment obsession: Romesco, which, coincidentally, I have also recently become infatuated with, making large batches of the stuff and slathering it, quite literally, on everything I cook. Romesco, if you are unfamiliar, is one of Spain’s (specifically Catalonia’s) classic sauces and while there is no standard recipe, roughly involves garlic, olive oil, almonds or hazelnuts, bread and chiles all pounded together in a mortar and slathered on, stirred into, or used as a dip for, well, everything. When asked what she likes to pair with this Spanish meets Japanese bowl of heaven, Anna says: “I have a hard time drinking anything with ramen because it’s a bowl of broth. But a good, crisp cider counterbalances the smoky/rich elements of the ramen and gives off some good floral notes before drying crisply on your mouth.” Hot. Crisp. Smoky and clean. If that isn’t the definition of the perfect summer meal, I don’t know what it… Ramen with Romesco One serving of soup + one quart of Romesco How to Make Ramen What You Need: 5 oz. fresh ramen noodles (we use Umi Organic from Portland, OR) 12 oz. broth bone or veggie broth (homemade is always best…) 1/4 cup cooked meat of your choice (preferably slow-cooked pork or chicken) 1/3 cup grilled veggies of your choosing 1 soft-boiled egg (preferably soaked in soy sauce for at least 15 minutes/up to 8 hours) 1 tbsp. coconut oil 1 heaping tbsp. Romesco sauce (see recipe below) How to Prepare : Bring a big pot of water to a boil while in a separate pot, heat broth to a strong simmer. Toss ramen noodles into boiling water for two minutes. Scoop out and shake off as much water as possible. Place noodles in a soup bowl and arrange meat, veggies, egg and Romesco sauce on top. Drizzle with coconut oil. Pour broth over the entire bowl. Garnish with chives, pickled red onions, toasted sesame seeds, or whatever fun bits you have sitting in the cupboard! How to Make Romesco What you Need: 1 cup almonds 1 cup hazelnuts 1 oz. chili peppers — California, ancho, Basque or whatever your favorite. You can also use a combination. 1/2 tsp. each black pepper, cumin and coriander seeds 1 tbsp smoked paprika 1/4 cup fish sauce (I like Three Crabs brand ) 1/3 cup olive oil 1 big pinch sea salt 1/4 cup tomato paste 3 tbsp sugar How to Prepare : Heat oven to 350 degrees. Roast the almonds and hazelnuts on a sheet pan in the oven, checking after 15 minutes, then every 5 until golden and aromatic. Roast the pepper on a sheet pan in the oven and check after 10 minutes — they should be darkened in some places and very aromatic. Roast the black pepper, cumin and coriander seeds on a sheet pan in the oven 4-5 minutes until aromatic. Allow nuts and spices to cool. Rub the hazelnuts between your hands, or in a kitchen towel to remove some of the skins. Grind cooled spices with a mortar and pestle or spice grinder, or just rough them up between two sheets of waxed paper with a rolling pin. Place toasted peppers in a bowl and cover with boiling water. The peppers will try and float, so weigh them down by placing a plate on top of them. Allow to sit for 10 minutes. Remove stems from the peppers, and some of the seeds, then place softened peppers in a blender or food processor, along with 1/2 cup of the soaking liquid. Blend on medium speed until mostly smooth — about 20 seconds. Add the almonds, hazelnuts, toasted ground spices plus, smoked paprika, fish sauce, olive oil, sea salt, tomato paste and sugar. Purée on low speed for 10 seconds, then gradually increase speed until you reach a mostly-smooth paste. Adjust seasonings to your liking, keeping in mind that the flavors with develop as it sits. Cider to Accompany: Tumelo Cider Co. A new, local company out of Tumelo, OR., their cider reminds Anna of her days living in France where she drank lots of dry, funky, low-alcohol cider. Vander Mill Dry is another good option. Or look for what’s local in your area — there’s a bit of a cider renaissance happening right now and someone close to you just might be brewing! Did you make this for yourself? For friends?? For a hot (pun intended) date??? What did you do with the leftover Romesco? Hit us back and give up the deets!

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