#10 Rice Flour Recipes

[lowkeyrobin]

Headcanons for mcyt x reader doing a cooking/baking stream together??

I love your writing!!!

<3

ooooo okay okay!!! yes of course bro ; also thank you!! I appreciate it sm 🫶🫶🫶🫶

MCYT ; cooking/baking stream

includes ; tommyinnit, ranboo, badlinu, nihachu, quackity, & foolish gamers

warnings ; language, grease fires

masterlist

TOMMYINNIT

you guys were making lasanga

Garfield jokes every five minutes

there's pasta sauce and cheese everywhere

he's constantly screaming to the viewers because you keep slapping him with the lasagna sheets, cooked or dry

"y/n! help! I'm being assaulted with lasagna sheets!"

he stained his shirt with pasta sauce 💀💀

almost set the house on fire bc he somehow left shit in the oven before preheating it

you turn on music halfway through and it turns into a karaoke stream

"CALIFORNIA GIRLS WERE UNFORGETTABLE-"

RANBOO

you were making soup because you found a good recipe you wanted to try

you accidently spilled the broth and covered your legs in it

he cut himself chopping up the celery (very minor cut dw)

"cooking stream? more like we injure ourselves for two hours stream"

"cooking stream? I hardly know her"

very chaotic but very good soup

during the intervals where you guys were just waiting for things to cook, you started a hashtag on Twitter to ask you guys stuff

and you answered them while keeping an eye on the food

afterwards you guys watch TV and eat your food while still streaming

"normalize eating on stream 2024!"

FREDDIE BADLINU

you were making breakfast for dinner on stream

you had to go use the bathroom while the bacon was cooking and left Freddie to tend to everything for less than a minute

and he started a grease fire.

after he got it extinguished he kinda just stood there waiting for you

meanwhile chat was exploding with panic and laughter

"Hey, y/n, I don't think we're having bacon tonight!"

"What the fuck happened???"

luckily no damage to anything other than the meat

the rest of it was really good though, and the stream had enough action for tonight 💀💀

NIKI NIHACHU

you guys were making cupcakes

you dropped like two eggs 💀💀💀 so while she was getting new ones you were cleaning up all the eggshell fragments and the insides

you got the camera to show stream your fucking mess and someone sent a dono saying "butterfingers ass"

the cackling after that 💀

you're able to get them into the oven though

and while you're waiting for them to cook, you watch dance moms and discuss everything wrong with it

commentary youtubers? I hardly know them

she begins making the icing while you pull the cupcakes out to let them cool

10/10 cupcakes they're amazing

you guys had a pride flag theme so lmao

ALEX QUACKITY

you were supposed to be making pancakes as a little challenge

his are literally raw and he put chocolate chips from the freezer straight in them

"that banana isn't gonna help anything"

"how do you know that??"

flour is everywhere. it looks like a war started

you put to much non-stick spray on the skillet and started a little fire

but Alex to the rescue dw

he couldn't even figure out how to use it and almost sprayed himself in the face!

goes on Twitter later to update that your kitchen was completely fine but the underneath of your microwave is a tiny bit melted

you blame him every time after that 💀💀

"my microwave melted a bit because you don't know how to use a fire extinguisher!"

"youre the one who used too much spray!"

chat always sides with you, too 😭😭

FOOLISH GAMERS

you thought making fried rice was a good idea? wrong

he literally has no idea what's happening

"can you make the scrambled eggs for me while I tend to the vegetables?"

"how many?"

"they're literally on the cabinet"

chat clipping every single funny moment too

"is the rice cooker even on? holy shit you left it on warm"

"I thought that meant it was on!"

"dude you've used this thing before, how long did it take for you to cook it?"

"like, forever"

"oh my god"

fried rice 10/10

he's complaining about the vegetables like he didn't have like two hours to say something about different veggies

[kcrossvine-art]

Heya folks n friends! Today on our LotR cooking series, we're going to be making something inspired by Mrs. Maggot, wife of Farmer Maggot. Originally we were going to do a cream of mushroom soup, but the idea of adding meat as a cheeky lil joke on their last names was too good to pass up. In my mind meat goes better with thin soups than creamy ones.

And thus Mrs. Maggots Meat 'N Mush Stew was born.

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to Mrs. Maggots Meat 'N Mush Stew?” YOU MIGHT ASKFor the stew portion itself we're going to be using a hearty base, aiming for a layering of flavors. If you feel comfortable making a roux, feel free to do so, but I did not due to energy levels and thus the flour in this recipe is only used for searing the meat before its added to the pot.

Cubed beef

Flour

Peanut oil

Beef stock

Dried porcini mushrooms

Carrots, chopped

Onion, diced

Garlic, crushed

Scallion, chopped

Bay leaf

Salt and pepper

Ground red pepper

Cumin

Zatarins gumbo file

For the other mushrooms, were going to cook them separate and throw them in at the end (but they'll have friends to keep them company!!).

Cremini mushrooms, sliced

Half an onion

Carrots

Garlic

Salt and pepper

Thyme

Olive oil

This took about 4 hours in total. If you have a slow cooker itd probably be easier to use that, but as is isn't too bad either. I mostly worked on commission stuff in the kitchen in-between stirring. "The best food is the one you don't have to make, the second best food is the one you don't have to think while making."

AND, “what does Mrs. Maggots Meat 'N Mush Stew taste like?” YOU MIGHT ASK

HOT HOT HOT

Tastes like walking from the cold into the cramped but cozy bar your friend works at

Meat was so tender and juicy, melts in your mouth. Makes you cry

It wanst actually carmelization but the onions had a hint of tasting caramelized

Mushrooms- a strong umami flavor with a bit of smokeyness

Once you get that Perfect level of gumbo file, it just makes every other element stick out more

Like an energy booster for the ingredients

A spotlight on the bay leaf, and oils, and spices

. If you don't want to use beef, feel free to use vegetable stock instead and replace the cubes with strips of king oyster mushrooms. Exclude the flour but still cook them in the pan. . this isnt officially part of the recipe since im not sure itd be 'on theme', but feel free to start your rice cooker around the 3 hour mark so you can have some hot rice ready for serving as filler.

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

When I was looking through food and food mentions in LotR, Mrs.Maggot just stook out to me. 'Queen amongst farmers wives' is both really sweet and a fuckin killer description. What a legend. I wanted to do something based on her and our two options were either beer, bacon or raw mushrooms. Beer while very appealing is also not something you can whip up in a day, while raw mushrooms have a chance of killing my beloved readers. I don't want to talk about me and bacons sordid past.

And so as praise to this funky farmer women, may you add this stew to your collection of potpie, lasagna, and roast recipes.

Did i mention i started my first grease fire when making this? Yeah. Don't cover any empty greased pan even if your intent is to keep water from splashing into it.

Anyway, this recipe is a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) The partner has already made me pledge to cook it again hehehe

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

2 lbs cubed beef

A little bit of flour to 'tumble' the meat in, in a bowl

Peanut oil to sear the beef, as needed

3 kilograms beef stock

28g dried porcini mushrooms

4 carrots, chopped

1 white onion, diced

4 cloves garlic, crushed

1 scallion branch, chopped

Salt and pepper to taste

Ground red pepper to taste

Cumin to taste

3 bay leafs

A pinch of Zatarins gumbo file

Ingredients… . . TWO:

1 lb cremini mushrooms

Half of a white onion, diced

1 carrot, chopped

2 cloves garlic, crushed

Salt, pepper, and thyme to taste

Olive oil as needed to pan-fry

Method:

Put the porcini mushrooms into a bowl, add enough warm water to cover. Give them roughly 20 minutes, or until softened and the waters turned color.

Cut the carrots, onion, and garlic.

Get a large pot with a lid, pour in your stock (or water and bouillon cubes). Pour in the porcinis and the mushroom water. Turn the burner to medium-high.

Add your bay leaves, carrots, onion, and garlic to the pot. Add extra salt if you'd like.

Tenderize and cut your beef into roughly 1 inch cubes.

In a small bowl, pour a handful of flour along with pepper, cumin, and ground red pepper. Mix until combined.

Lightly toss each cube of beef in the mixture, get a little coverage on each side.

Heat a frying pan to medium heat and add peanut oil. If using an electric stovetop it will take time to heat up.

Add some of your beef cubes to the pan, don't overcrowd it. Flip to check sides are a light brown with dark brown edges, its good for some pink/red to poke through.

Add beef cubes to the pot when done, careful of splashing.

Keep doing this in batches until all beef cubes are added. 

 Once the pot has reached a simmer, turn the heat down a few notches and cover.

Set a timer for 4 hours. Taste test every so often. Aim to stir the pot every 10-15 minutes.

(You can do steps 14-21 immediately or optionally wait a bit)

 Rinse and dry your cremini mushrooms.

Slice them vertically. Cut the carrots, onion, and garlic.

In a frying pan on medium-low heat, add olive oil, carrots, and onion. Keep the vegetables moving! When they start to change texture, add your cremini mushrooms.

Bring the pan up to medium heat. 

Once your mushrooms have cooked off the liquid inside, theyll start turning a deeper brown. Add the garlic. Keep! the! vegetables! Moving!

If the pan gets overcrowded, take some out and set it aside in a bowl. Smaller batches.

This process took roughly 15 minutes, but youll know its done once everything has a nice sear on it and the garlic is brown but not burnt. Add salt, pepper, and thyme to taste.

Set everything aside in a bowl.

Once the 4 hours are up the meat should be cooked all the way through and tender enough to pull apart. Strain the bay leaves out. Cut and add scallions. Add the bowl with cremini mushrooms.

Add a pinch of gumbo file to start, stir and taste test.

[najia-cooks]

[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID]

Vegan 'sausage' and 'egg' breakfast sandwiches

Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.

A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.

This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.

Recipe under the cut!

Patreon | Tip jar

Makes 6-8 small sandwiches.

Ingredients:

English muffins, buns, bagels, or rolls

Hollandaise sauce (optional)

Tomato, tempeh, avocado, spinach, and/or hot sauce as desired

For the sausage patties:

1 cup TVP

1 cup water

1 tsp vegetarian beef stock concentrate or beef pho seasoning

1 1/2 Tbsp ground dried shiitake mushrooms

2 Tbsp total fresh minced sage, rosemary, and thyme, or 2 tsp dried

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp smoked paprika

1/2 tsp sumac (optional)

1/2 tsp fennel seeds, toasted and ground

1/4 tsp ground ginger

1/4 tsp black peppercorns, toasted and ground

5 cloves, toasted and ground

Large pinch MSG (optional)

1/4 cup vegan mayo (substitute any neutral oil)

1 Tbsp aged soy sauce (substitute any soy sauce)

1 Tbsp vegetarian oyster sauce

1 Tbsp Caribbean burnt sugar (or substitute molasses)

1-2 Tbsp maple syrup or brown sugar

1/2 tsp liquid smoke

2 Tbsp ground flaxseed

1/4 cup (30g) chickpea flour (or all-purpose flour)

2 Tbsp potato starch (if needed)

1 Tbsp cooking oil, to fry

You could also make these patties with Impossible or Beyond ground beef. Use 2 cups (350g) ground beef; omit the water and stock concentrate; halve the soy sauce, oyster sauce, burnt sugar, and liquid smoke.

For the egg patties:

1/4 cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 1/4 cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

1/4 tsp kala namak (black salt), or substitute table salt

1/4 tsp fenugreek seeds, toasted and ground (optional)

1/4 tsp white peppercorns, toasted and ground (optional)

Cooking oil, to fry

Instructions:

For the egg patties:

1. Whisk all ingredients except coconut milk together in a medium mixing bowl.

2. Add coconut milk while stirring until a batter forms, about the consistency of pancake batter. It should be thin enough to flow, but thick enough to coat the back of a spoon.

3. Cover and allow to rest at room temperature while you prepare the TVP patties.

For the TVP patties:

1. If using whole spices: toast each spice for a few minutes in a dry skillet on medium heat until very fragrant. Remove skillet from heat and toast ground spices, stirring constantly, for 30 seconds. Grind all spices in a mortar and pestle or in a spice mill.

2. Whisk 1 tsp of vegetarian beef stock concentrate with 1 cup of just-boiled water in a large bowl until just combined. Add spices, soy sauce, oyster sauce, maple syrup, burnt sugar, maple syrup, liquid smoke, and TVP and mix well. Allow TVP to rehydrate for about 10 minutes.

3. Stir in herbs, flaxseed, and flour and mix until well-combined. Add breadcrumbs 1/4 cup at a time until patties hold together.

4. Form TVP mixture into patties about 4" in diameter (or as desired) and place on a plate. Refrigerate for about 10 minutes to allow to set.

To cook:

1. Heat a cast-iron or nonstick pan on medium-high with a couple teaspoons of oil. Place egg rings (or mason jar rings) in the pan, and pour enough batter in each one to make a patty about 1/2" (1cm) thick. Allow to brown for a minute or two.

2. Turn the heat down to low and continue cooking until the top of the egg patties have mostly solidified and are a shade darker.

3. Carefully flip each patty and remove the egg ring. Pour another couple teaspoons of oil in the pan and return the heat to medium-high. Fry, flipping if necessary, until each side of the patty is golden-brown and crispy.

4. Meanwhile, heat a Tbsp of oil in another large skillet on medium-low. Place patties in the skillet and flatten gently with the back of a spatula. Allow to cook for about 5 minutes on each side, until browned, crispy, and cooked through.

5. Assemble breakfast sandwiches with TVP patties, egg patties, and vegetables and sauces of your choice. Serve warm.

[balkanikabg]

Thermopolium Set [Ancient Roman Theme]

This is a set containing 26 pieces. So you can build you own Thermopolium Corner.

The food counter is functional and your Sim can grab 10 different ancient roman dishes or 4 different drinks.

You can tend the counter, directly grab food or hire a vendor.

The set also includes functional grill, sink, table, chair, shelves and a lot of decorative objects in the ancient roman style, so you can customize your perfect Thermopolium/Tavern.

There are two items converted from The Sims Medieval and retextured by me (rice sack, now flour sack, and barrel with sausages).

MORE PHOTOS AND DOWNLOAD INFO UNDER THE CUT

This is part 1 of 3 dedicated to Ancient Roman Theme.

(Part 2 coming in April will include Kitchen Set plus Roman Scrolls with custom roman recipes and Part 3 coming in May will cover Wine Making and building vineyard and Winery).

If you like history, you can check out the origin of fast food in Ancient Pompeii (the video that inspired me to make this set and the whole thematic CC project) right here.

P.S. If you want to make sure NPC Sims would actually order food from the thermopolium, I would recommend installing Insimnia's Let's Eat trait lot.

DOWNLOAD (EARLY ACCESS)

Public Release: 5th of April, 2023

@sssvitlanz @maxismatchccworld @twentiethcenturysims

[imonlyhereforcrem]

Spicy Lavis Chouta with Cremwhite Cream Sauce

Inspired by the recipes by Deana Whitney and by the menu on the coasters from the WoK Leatherbound Kickstarter, my first comprehensive attempt at chouta.

Disclaimer: I don't think sopapillas would hold up well as the main bread for this, and I prefer to use fry bread instead. I've never tried it, though, so it may work if the size is right.

Spicy Lavis

2 c cooked quinoa

1 can garbanzo beans (aka chickpeas)

2 tbsp rice flour (or chickpea flour, corn starch, all purpose flour)

your favorite curry spices, plus salt and pepper

Toast the quinoa with your spices in a dry pan or pot (can be the same vessel you'll cook the quinoa in) until fragrant. I used garam masala, tumeric, cayenne pepper, paprika, cumin, coriander, black pepper, and cinnamon. Let your nose and the spirits of Herdazian chortanas guide your hand.

Cook the quinoa according to package directions

Drain the beans, keeping the liquid

Puree the beans in a food processor or blender until smooth. Add spoonfulls of the liquid if needed. Add salt to taste.

Combine the cooked quinoa and pureed beans. Adjust seasoning to taste.

Form tight balls with your hands. This will make about 24 tablespoon-sized balls.

Fry until crispy. Or brush with oil and bake at 375F for 8-10 minutes.

Fry Bread

4 c all purpose flour

4 tbsp baking powder

1 tsp salt

2 c hot water

Mix the dry ingredients together in a mixing bowl or the bowl of a stand mixer.

Add the water and mix until the dough forms a cohesive ball. The dough should be soft, not sticky.

Divide the dough into 8 pieces.

Knead each piece a few times, adding flour to your hands and work surface if the dough is sticking

Roll out to about 1/8th of an inch

Fry until golden brown on both sides (will require flipping)

Cremwhite Cream

Use any mayonnaise, salted or spiced yogurt! I personally did not like plain sour cream with this, but crema might be better.

[amethystsoda]

Vash's Honey Mochi Donuts

❤️ Created by @amethystsoda ❤️

(this recipe was inspired by the techniques and ingredients in these two recipes: ONE + TWO /// and the scene in Trigun 98 where Vash gets donuts from a "honey donut" vendor stall)

-Ingredients-

Dry:

-3/4 cup (90 grams) mochiko (sweet rice) flour

-1/2 cup (60 grams) all purpose flour

-1 tsp (5 grams) baking powder

Wet:

-1/4 cup (half a stick) (57 grams) salted butter, softened

-1/4 cup (55 grams) brown sugar, packed

-3 tbsp (45 ml) honey

-1/4 cup (56 grams) plain greek yogurt

-3/4 cup (177 ml) milk (I used whole milk, but plant-based is okay too)

(I forgot in my batch, but vanilla can also be added)

! You will also need 2 mini donut pans and a piping bag with a large round tip !

-Directions-

∙ Preheat oven to 350 and spray your mini donut pans with oil (I like using coconut!)

∙ Put all your dry ingredients into a bowl and whisk together, setting aside for later.

∙ Mix your softened butter, brown sugar, and honey together in a medium size microwave safe bowl until smooth. Add your yogurt and milk next and mix until combined.

∙ Heat the mixture in the microwave for 30 seconds to help melt the butter and bring the dairy products to a similar temperature.

∙ Add your vanilla first (if using), then dry ingredients to the wet mixture and whisk until fully incorporated. Let your batter sit for a few minutes to allow the rice flour to soak up liquids (and be less gritty in the final donuts).

∙ Once the batter is ready, prepare a pastry/frosting bag with a large round tip (like a #12 size or similar) and use a spatula to fill--make sure to cut off the plastic tip of the bag if the bag is new!

∙ Pipe into your donut tray, sweeping across the round when the circle is complete. If you have any leftover openings in your tray, fill them with a bit of water.

∙ Bake for 10 minutes at 350F/180C, then remove to cool. Carefully pour any leftover water into the sink before de-molding the donuts. I would also recommend cleaning up any excess oil on the pans.

∙ Finally, tip your pans onto a clean surface (I prefer parchment on a tray) and let your donuts cool! (This is hardest part 😩 but you don't want to burn your mouth. The mochi texture is best when the donuts have cooled to the touch).

∙ All that's left is to enjoy your fresh batch of donuts!! (and do the dishes ;w;)

© amethystsoda, 2023

[fcukfodmap]

Low-FODMAP Gluten-Free Zucchini Fritters

My cousin gave me this ridiculous three pound zucchini recently, so I've been working to use it up somehow. First, I made a really lovely gluten-free zucchini bread, but I still had some left over. I still have the waffle iron out from various waffle experiments, so it was fritter time! To the recipe!

1 lb zucchini (about 2 medium), trimmed

8 ounces feta cheese, crumbled (about 2 cups)

2 scallions, the green parts minced and white discarded

2 tbsp minced fresh dill, or 1 tbsp dried

2 large eggs, lightly beaten

1/4 tsp ground black pepper

1/4 c gluten-free flour

cooking spray

Shred the zucchini on the large holes of a box grater. If it's a really big zucchini, core it before shredding; the center is where a lot of the water is. Let the zucchini drain in a fine-mesh strainer set over a bowl for 10 minutes, pushing out the excess with the flat of a spatula. Roll up the zucchini in a clean cotton towel and squeeze out any excess liquid.

Turn the waffle iron on medium and spray with cooking spray. Combine the dried zucchini, feta, scallions, dill, eggs, and pepper together in a medium bowl. Fold in the gluten-free flour until well mixed.

Divide half of the batter into the four squares of the waffle iron, lock the lid, and cook until the fritters are a nice deep brown. The batter is really wet, so you want a nice crisp on it so the center isn't soggy. Remove from the waffle iron, spray the iron again, and divide the remaining batter into the four squares.

So, first off, zucchini is one of those things, like tomatoes, that is only low-FODMAP under a certain serving size. That's about 1/3 c. When I made this, there were less than 2 cups in the whole recipe, which means you could eat about 1 1/2 fritters and stay below the threshold. I used Bob's Red Mill Gluten-Free All Purpose Flour, but you could probably use anything from almond flour to rice flour. There's so little flour, it's mostly filler.

These ended up being really good. They're nice and salty due to the feta, though the dill flavor wasn't very pronounced. I used dry dill, so maybe that was the issue. You could probably faff around with other herbs and spices too. Per usual, I would put maybe a 1/8 tsp of cayenne into the batter just to add a little heat. These were super handy when I was late for work and needed something that wouldn't drip down my shirt while I ate it in the car.

Obligatory disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[thelonelysapphic]

low calorie ice cream mochi

- rice paper

- 1 scoop low calorie ice cream of your choice

- fruit of choice (optional)

how to:

1. wet the rice paper, lay it on a lightly floured surface (you can use bowl to make the round shape but i don't do that lol)

2. put 1 scoop of ice and fruit and wrap it. cut excess rice paper.

3. freeze for at least 30 mins to firm it up and ready to eat.

saw this recipe a while back and i made it and it's pretty good, solid 8/10. life saver cuz making my own mochi skin is kind of a hassle. calorie depends on what brand of ice cream and fruit yall use. can replace fruit with chocolate or oreos or anything yall want. use rice flour to flour the surface or you can skip it but it'll be a lil bit sticky. enjoy!!!

[blushcoloreddreams]

Peanut cookies

ingredients

½ cup (tea) of peanut butter

¼ cup (tea) of coconut sugar (or Demerara sugar, or brown sugar)

½ cup (tea) of oats flour (or flour mix gluten free)

¼ cup (tea) of almond milk (rice or other vegetable milk also work)

1 teaspoon of chemical yeast

1 pinch of salt

1 teaspoon of vanilla extract *optional

Instructions

Preheat the oven to 180ºC and line a large baking tray with parchment paper.

Mix the peanut butter, sugar, salt, milk and vanilla until obtained a smooth cream.

Add the flour and yeast, mixing until a homogeneous dough is formed. The dough should be smooth, easy to shape and doesn't stick to your hands.

Divide the dough into ten equal balls. Roll them up with your hands and place them on the baking tray, about three fingers apart from each other. Flatten the balls with a fork, pressing lightly.

Bake for 10 to 12 minutes and remove the cookies still soft from the oven (slightly softened, they don't seem to be ready yet) and let them cool on a cold surface.

You can double the recipe, bake it and freeze the cookies!

This recipe is actually healthy even to offer to young children.

[confusedbyinterface]

Gaylede

"I mean, yes, we do have a gay lead, but I'm not sure what that has to do with this bowl."

Of course I had to try some for myself. I looked up the recipe:

Take Almaunde Mylke & Flowre of Rys, & do there-to Sugre or Hony, & Powder Gyngere & Galyngale; then take figys, an kerue hem a-to, or Roysonys y-hole, or hard Wastel y-diced and coloure it with Saunderys, & seethe it & dresse hem yn.

I soon found a much easier to follow recipe by SCA member Lady Bronwyn ni Mhathain:

Simple enough! Here's my own process

4 cups/1 litre almaunde mylke (mine was sweetened)

Half cup flowre of rys (I used glutinous rice flour, ymmv)

As much hony as fits on a wooden spoon

1 1/4 teaspoons powder gyngere

bit over half a teaspoon galyngale

1 cinnamon stick

dash of cinnamon powder

1/4 teaspoon vanilla paste

Step 1: Procure the ingredients. Do your usual shopping and realise you forgot the almond milk in the line. Rush back to the dairy section. Buy some bread at the bakery, and some galengal powder and rice flour at the asian supermarket.

Step 2: Pour the almond milk into a pot with a cinnamon stick because you like cinnamon and the shops don't have sandalwood. Add in some more cinnamon and the vanilla paste because it tastes nice.

Step 3: Wait for the almond milk to simmer. Get frustrated that it's taking too long and just add in all the other ingredients after about 10 minutes

Step 4: Notice the glutinous rice flour is forming clumps and realise you should have used regular rice flour or added it in more slowly. Break it up with a fork for a while until it looks more manageable

Step 5: Give it a taste, decide it needs a bit more ginger

Step 6: Finally it starts to boil. Keep stirring it until the texture seems about right

Step 7: Put it in a big mug. Chop up a bunch of bread for yours. Watch @kitstacean put progressively more fruits in hers

Step 8: Delicious

All in all, a great success! I like the texture the glutinous rice gave it, but you might prefer it with regular rice flour. The big problem is my gas stove is a bit crap.

[prettyciggy]

sharing some of grandma's recipes 🩷 she's OUR grandma now. she tends to give simple recipes for easy bases - add whatever you'd like to them!

recipes:

- chicken noodle soup

- chicken salsa soup

- sweet potato curry

- gumbo

- how to make rice

- homemade bread. peasant, flat, and fried

CHICKEN NOODLE SOUP

- buy roasted chicken. place in pot with water filled about halfway up chicken. leave to boil for 40min-hour [good for walking away and doing things. boiling it makes it super easy to get the bones out. you can also just pick the meat you want off if you're in a hurry)

- pick out bones / add boneless meat to pot with water or broth from store (as much broth as you want)

- 1tb bouillon, bay leaf [i double this for stronger flavor]

- any seasonings you want. my personal favs are creole or yellow curry. parsley is delicious as well and discourages bad breath >:]

- veggies: sliced carrots, celery, chopped onions

- bring to a boil for cooking then turn down heat, leave for 10 min

- noodles! any that you want. grandma's favorite are egg noodles. cook until noodles are desired texture

great granny made this for my gma served on top of mashed potatoes

makes multiple servings! good for easy leftovers

CHICKEN SALSA SOUP

- saute / fry chopped onion in butter. add 1 pint water and 1.5 cup salsa

- 1 tsp cumin, 1 tsp chili powder, 1-2 tb bouillon, as much garlic as you want (i personally double this)

- when it starts boiling add 1-2 cups of corn (canned or frozen)

- add bite sized chicken. i always buy my chicken precooked bc i have anxiety about it LOL. cook for 5 minutes longer

serve with sour cream, chips, and cheese

SWEET POTATO CURRY

- fry 1 chopped onion and 1 chopped sweet potato together with butter

- add a little water (don't fully cover food) and cover to steam about 10 minutes

- buy bottle of red or green curry sauce. 3 tbs. or about half the bottle. curry paste or powder also works! use same amount and adjust as desired

- add 1 cup of water with 2 tsp bouillon

- i personally add some cooked shredded chicken and a bit of creole seasoning and parsley. not called for in recipe

- add coconut milk once potatos are fully cooked and soft

- low heat until desired temperature

served with rice and flat bread

COOPER FAMILY GUMBO

cook in a big pot

- 1 bag frozen okra. chopped or chop yourself. fry with small amount of oil until it stops being stringy. takes about 10 min depending on amount. add to pot after

- add chopped: onion, green pepper, celery (1 onion, 1 big pepper, 2 celery for base recipe. i do some spicy peppers as well. add more as desired)

- 1 24-32oz can of diced tomatoes

- 2tbs bouillion (i use veggie bouillion, meat kinds are good too) (grandma uses this for an easy roux replacement) (roux recipe: butter and flour in low to medium heated pan. mix until golden brown. add creole seasoning)

- about 1 qts of water (i personally love broth so i just fill until im satisfied) (i will also use 3 32oz containers of broth instead of water for flavor)

- season with parsley, 2 bay leaves, plenty of tonys creole seasoning (i also add curry powder, onion powder, garlic powder, and lemon black pepper) (creole is main soup seasoning for gumbo) (the brand is just Cooper Family preference)

- once veggies are soft add bite sized cooked chicken, sausage, shrimp (i don't usually include shrimp bc of texture. i use a cooked chicken from the store and just tear it up so it's stringy. creole or beef sausage is my favorite) (i recently found some dried shrimp at my store and added that, good replacement for texture issues)

serve over rice with bread. best breads are garlic french bread or flat bread. normal bread slices also work just fine

creole is a little spicy, so taste test for desired amount as you're adding

FOR RICE IF YOU DONT HAVE RICE COOKER:

- add 1 cup rice or more

- WASH! rinse rice in water, mix with hands, and drain multiple times until water is no longer milky colored (doesn't have to be 100% clear)

- fill water until it's a little above the rice. measure with finger, i usually do a little under the first knuckle

- cover pot and leave to cook on medium heat. if it starts to boil, immediately turn down heat to low.

- once all water is evaporated, add butter and salt! serve with whatever you'd like

for YELLOW rice add 1-2 tb butter and 1 tsp turmeric, throw in some fried onions if you're feeling fancy!

grandma liked adding 1-2 tb of ketchup and fried onions to plain cooked rice. said it gave it a great reddish color LMAO

HOMEMADE BREADS

PEASANT BREAD BASE RECIPE

- 2 cups of warm water

      - for rosemary bread add crushed rosemary at this part

      - add any seasonings you want or leave plain! either way is delicious

- 1 tbs yeast, 2 tbs sugar, 2 tbs salt

let rest until yeast is activated (looks sticky/foamy/expanded)

- add up to 4 cups of flour. mix each cup in as you pour, the dough will be sticky and can be mixed with a fork

- cover with cloth and leave it to rise. will double in size. i usually walked away to leave it for an hour, im not sure if it actually takes that long tho lmao

- preheat oven to 375

- get your baking bread bowl or pan and butter VERY well to prevent the dough from sticking. i tend to cover the dough and pan in butter. if you don't have an oven bread pan or whatever it's called (my gma called it a cereal bowl i DONT think that's correct hahahah), then a flat pan will work just fine! bowl is just for shape. gma divides bread into 2 loafs, i divide into rolls or flatten it for flatbread!

- cover again in rag and let dough rise a 2nd time before placing in oven

loaves take about 20 minutes, but just bake until bread is a golden brown :] grandma likes adding sesame seeds before putting bread in oven

recipe works for pretty much anything! pizza dough, loafs, rolls, flatbread

FLATBREAD

- follow peasant bread recipe up until the 1st rise of the dough

- butter or spray cookie sheet with oil, spread dough thin

- brush top with melted butter, sesame seeds, parsley, and parmesan cheese

- bake at 325 until golden brown

i personally add some sliced chery tomatoes, rosemary, cheese, and creole seasoning to top bread before placing in the oven. then more cheese directly after pulling it out.

FRY BREAD

- after 1st rise, divide and hand flatten dough into thin circles

- paint with melted butter and let rest for 5-10 minutes

- fill a pan about 1/3rd with oil, high or medium heat while dough is resting in butter

- cook in oil until crispy golden brown

delicious with curry or gumbo!

[anistarrose]

Tumblr came in absolutely clutch with recipe recs for me lately, so in the spirit of paying it forward, I return offering a recipe for:

The Best Sweet Potato Casserole You Will Ever Have in Your Life

[plaint text: "The Best Sweet Potato Casserole You Will Ever Have in Your Life."]

courtesy of — if I'm tracing my recipe genealogy correctly — either my great-grandmother's church friend, or some kind of benevolent patron god of brown sugar and root vegetables. With a couple of eggs, it achieves almost a soufflé texture, and it's deliciously sweet but not in the overkill way that keeps me away from some other sweet casseroles.

Are you looking to upstage everyone who's bringing a pie to the family gathering? Do you have a sweet tooth, but not enough of a sweet tooth for those other sweet potato recipes that douse them in an equal mass of heavy syrup or marshmallows? Then this is the casserole for you.

Vegetarian, and easily made gluten-free with substitutions.

Ingredients:

[plain text: "Ingredients".]

3 cups pre-cooked sweet potatoes, slightly mashed

1/4 cup butter

2 eggs, room temperature

1 tsp vanilla extract

3/4 cup brown sugar

Streusel topping:

[Plain text: "Streusel topping".]

3/4 cup brown sugar

1/3 cup butter

1/3 cup flour (any kind will do)

1 cup of a crunchy, salty snack*

*Pecans are listed on the original recipe, but if you're allergic to nuts, try crushed pretzels (small but not totally pulverized pieces). If you can't have wheat either (hi friend!), I used crushed rice chex with a half-teaspoon of kosher salt sprinkled on this year, and it was still S-tier. Truly, I don't think you could go wrong with any plain rice cereal plus extra salt to taste. We love a flexible recipe!

Equipment:

[Plain text: "Equipment".]

9x9 or roughly equivalent baking dish (if dish is bigger, just bake for a slightly shorter time)

At least 1 mixing bowl

Spatula

Fork (for prepping streusel)

Instructions:

[Plain text: "Instructions".]

If you haven't done so already, cook the sweet potatoes until they reach a texture suitable for mashing. This can be done in the microwave in about 10 minutes, give or take depending on settings, but be sure to poke some holes in the skin with a fork before microwaving, so the steam can escape.

Once cooked, remove skins then mash them. Let them return a little closer to room temperature before stirring in the eggs (so the eggs don't immediately cook). Add the butter (1/4 cup, melted), brown sugar (3/4 cup), and vanilla, and stir thoroughly before spreading out evenly in baking dish.

For the streusel, mix brown sugar (3/4 cup) and flour. Cut the butter (1/3 cup) into this mixture; this works best if the butter is slightly cooler than room temperature, but not straight out of the fridge. Use the tines of a fork and the side of a bowl to break the butter apart and mix, until a crumbly texture is reached. Mix in topping of choice, then sprinkle on top of potatoes.

Bake at 300° Fareinheit for 30-45 minutes, uncovered. The streusel should be lightly browned. Best served warm.

Other notes:

[Plain text: "Other notes".]

Cinnamon and its friends (allspice, nutmeg, etc) can be delicious additions to the potatoes and/or the streusel. This dish is sweet enough to function as a dessert, but it's also great as a side to something savory. In terms of prep, the sweet potatoes can be pre-cooked and mashed ahead of time; simply refrigerate until ready.

And that's all! Enjoy!

[najia-cooks]

[ID: A fried 'chicken' cutlet topped with tartar sauce and served with rice and a green salad; bowls of tartar sauce and miso soup are in the background. End ID]

チキン南蛮 / Chicken nanban (Japanese fried chicken with sweet-savory sauce)

Chicken “nanban” (南蛮; "barbarian" or "foreign") is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. Chicken breast is breaded, deep-fried, and coated in a mixture of soy sauce, sugar, and vinegar to create a crispy, tangy, savoury-sweet dish.

The method of breading and deep-frying used in making chicken nanban, tempura, and other Japanese dishes was introduced by the Portuguese during the Muromachi period (16th century). Chicken nanban itself, however, is far more recent: Nao-chan diner in the Miyazaki Prefecture of Kyushu is credited with having invented it in the 1950s. Nao-chan's version of the dish does not include tartar sauce, but it is often added to provide a sharp, creamy complement to the savoury chicken.

Chicken nanban works well as a main dish served with sides of rice, soup, or salad. If you're using pre-made chicken breasts, it comes together in around half an hour.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the chicken:

4 Gardein chicken breasts, or other chicken breast substitute, thawed

1/4 cup (30g) all-purpose flour

2 Tbsp potato starch or cornstarch (optional)

2 Tbsp egg replacer (I used Bob's Red Mill)

Water

Pinch kosher salt

A few cracks of black pepper

Oil to deep fry

For the nanbanzu / 南蛮酢 (nanban sauce):

3 Tbsp Japanese soy sauce, such as Kikkoman's

3 Tbsp rice vinegar

3 Tbsp granulated vegetarian sugar

1 1/2 Tbsp mirin (for a low-alcohol version, use aji-mirin; for an alcohol-free version, replace with 1/2 Tbsp rice vinegar and 1 Tbsp sugar)

For the tartar sauce:

1/2 cup vegan mayonnaise

1/2 tsp mild Dijon mustard

2 tsp rice vinegar

1 tsp dried ground shiitake mushroom, or kombu dashi powder

1 tsp vegetarian sugar

A few small sweet pickles or 1 Japanese or Persian cucumber, diced

1/2 small yellow onion, minced

Pinch kosher salt

Pinch of MSG

Minced dill or parsley (optional)

If you eat eggs, you can replace the first five ingredients with 1/2 cup Kewpie mayo (キューピーマヨ).

Instructions:

For the nanbanzu / 南蛮酢 (nanban sauce):

1. Heat sugar and soy sauce in a small pot over medium-low heat until simmering, stirring to dissolve.

2. Add vinegar and mirin and heat for another 30 seconds. Remove from heat.

For the tartar sauce:

1. Mince the onion. If you prefer, you can submerge the minced onion in cool water for 10 minutes or so and then drain to remove some of its sharpness. Seed and mince the cucumber.

2. Whisk mayonnaise, mustard, sugar, salt, black pepper, MSG, rice vinegar, and mushroom powder together to combine. Add onion and cucumber and stir. Top with herbs. Refrigerate while preparing the chicken.

For the chicken:

1. Mix flour, starch, salt, and black pepper together on a plate or cutting board. In a small bowl, combine egg replacer with water according to package directions and allow to thicken.

2. Fill a deep fryer or medium-sized pot with several inches of a neutral oil and heat it to 340 °F (171 °C). A chopstick placed in the oil should slowly form small bubbles around its tip.

3. Coat chicken breasts with egg replacer; if it is too thick, you may need to whisk in an additional 1-2 Tbsp water.

4. First deep fry. Carefully lower one chicken breast into the oil and fry without disturbing for about 2 minutes, until the egg coating on the bottom side is cooked through and lightly golden brown. Flip over and continue to fry for another 2 minutes. Use chopsticks or a slotted spatula to remove the chicken breast onto a wire cooling rack or paper-towel-lined plate.

5. Use a slotted spoon to remove any bits of batter from the oil and re-check the temperature. Repeat with each chicken breast.

6. Second deep fry. Increase the heat slightly to raise the temperature of the oil to 355 °F (179 °C). Re-fry each chicken breast for about a minute, flipping once halfway through. Set aside.

7. Coat with nanban sauce. Place the fried chicken breasts in a shallow rimmed baking dish or tray and spoon most of the nanban sauce over them, turning over several times to coat. Reserve the rest of the sauce for serving.

8. Slice each chicken breast widthwise and transfer to an individual serving plate. Serve with additional nanban sauce, tartar sauce, rice, a green salad, or soup.

[disappearinginthedesert]

Current Safe Foods

Vegetables:

Cucumber

All leafy greens and cruciferous veggies

Celery

Kabocha Squash

Eggplant

Mushrooms

Carrots

(Most vegetables other than very starchy and high calorie ones are safe)

Fruit:

Apples

Asian pears (my favorite!!)

Grapefruit & all other citrus

All berries

Watermelon

Papaya

Mango (safe-ish, but also by far one of my favorite foods)

Stone fruit (peaches, nectarines, apricots, etc., especially apricots!)

Proteins:

Silken tofu

Powdered Peanut Butter

Beans/lentils

Soy curls

Protein powder

Chickpea flour (for making vegan omelets!)

Starches:

Oats

Rice cakes

Popcorn

Sweet potato (safe-ish)

Other:

Spirulina (just a teaspoon each day is only 10 cals and is basically like a more natural multivitamin that gives me way more energy than I otherwise would have)

Kelp noodles (SO much better than konjac noodles! Especially if you're like me and prefer Asian noodle dishes over Italian/European ones). Seriously one of my favorite things ever but stupid expensive. They're great with a peanut sauce made using powdered PB

Sugar-free metamucil (honestly this stuff is so much less harmful than taking a lax and really helps me to not be constantly constipated)

Low-cal creami ice creams made with protein powder

Broth

Miso paste

A lot of plant-based Korean and Japanese dishes are safe foods for me. Maybe I'll get around to sharing some recipes!

[brostateexam]

Strawberry Bars

This was adapted from a recipe found online for my own unique dietary oddities, but I will include notation for what to do if you are normal and eat sugar and gluten, too. If you use metric to bake, you're on your own. Sorry.

Dough

1 cup butter, cold, cut into squares

Flour mixture: 2.5 cups white rice flour 1/2 cups almond flour (or 3 cups AP flour)

1 tbsp potato starch (omit if using AP flour)

1.5 tsp xanthum gum (omit if using AP flour)

1 cup baking sugar substitute, such as erithyrtol with monkfruit (or 1/2 cup brown sugar + 1/2 cup white sugar)

2 tsp molasses (omit if using brown sugar)

2 eggs

1/4 tsp salt

1/2 cup GF rolled oats (or just oats)

Filling

1/2 cup baking sugar substitute (or white sugar)

Juice and zest from one lemon

4 tsp cornstarch

1 tsp vanilla extract

4 cups fresh strawberries

Instructions:

Preheat the oven to 375 F. Grease a 9x13 pan.

Combing the non-fruit ingredients for the filling, stirring until all ingredients are incorporated and it looks like a slurry or paste.

Slice the strawberries in batches, stirring with the slurry to combine. Set aside, stirring periodically while making the dough.

Combine the butter and the flour mixture with a pastry cutter or a food processor until well combined and pea-sized chunks of well-mixed butter and flour form.

Add the sugar substitute (or just sugar) and molasses (if using), cutting with the pastry cutter until incorporated.

Form a well in the center of the bowl and add the eggs and salt, stirring with a spoon or rubber spatula until the yolks and whites are uniform, then fold the egg mixture into the dough until well combined. Dough should be damp but not wet. Add extra flour or flour mixture if there's extant liquid.

Spoon half of the dough into the pan and press it flat along the bottom, forming a pressed tart. It's okay if it's a bit uneven, but do not leave any portion of the bottom of the pan exposed.

Give the strawberry mixture one last stir and then spoon it onto the dough, spreading it evenly with the rubber spatula and being careful not to press too hard.

Add the 1/2 cup of rolled oats to the remaining dough, then add it on top just as with the bottom layer.

Bake 35-40 minutes. The top should be browned and lightly toasted looking.

Let stand for 10 minutes at room temp.

Cut into squares, serve, and enjoy.

This could work for any fruit that has some moisture but isn't a stone fruit (or it could work for very dry stone fruit that were picked before they were ripe, I suppose). In the GF version, the almonds and oats give it a toasted, nutty, savory taste that contrasts well to the sweetness of the strawberries.

[angelmush]

hiii im going to be living w my aunt over the summer and therefore buying my own groceries. I am going to be busy w summer classes and working on the weekends but I do rlly want to try cooking at least once or twice a week. I can make an egg and pasta but that’s about it. What are some of your fave recipes that aren’t super complicated that I could start with if you have any? (I am open to a minor challenge but cooking can overwhelm me so I like a challenge but not too much of one lol). I am also vegetarian (not vegan) if that matters! If you don’t get to this that’s okay !!! I hope u are well 🩷🩷🩷

now it's been a little while for me since i've had to use this model due to moving back home w my family for a time but when buying groceries for one person i found it helpful to follow this sort of structure about once a week! when i do this it feels a lot easier to 'wing it' in the kitchen and mix and match my meal components. and to preface, this is what i find to be helpful and everyone is different and finds different things to work for them!!

1-3 protein sources - i like to center my meals around this because i've found it helps me feel the most nourished and full, i always think of it as things that can be the 'star' of your dishes. i eat meat so i usually do salmon, chicken thighs, and alternate pork + beef. but for u that could b things like tofu, eggs, beans/lentils, mushrooms maybe, vegetarian 'meat' fakes lol, peanut butter if u like any peanutty noodle dishes

3-4 veggies - i love to snack on veggies so i usually get snap peas, cucumbers, + bell pepper just for snacking, and then something like brussel sprouts for roasting as a side dish w a dinner, these can also be frozen

2-3 types of fruit - i am a smoothie enjoyer bigtime so i get a combo of frozen and fresh, almost always mango, and then whatever is seasonal that i can see myself being excited to eat throughout the week

2-3 grains - pastas, premade pizza crusts, bread, rice, etc!! these rly round out ur meals!! and imo they make it simpler to make a meal on the fly. i am a huge fan of microwave rice LOL

2-3 multipurpose dips/spreads/sauces/condiments/pantry items - now here is ur golden ticket for being able to reliably make well rounded and varied meals!!! slowly building up your collection over time is the most cost effective way imo. it's helpful to stock up your pantry w things like baking supplies (flours, sugars, leaveners), spices, shelf stable canned goods (canned tomatoes, beans, vinegars, oils, soy sauces, fish sauce, cartons of things like oak milk), and 'fridge pantry' items (parmesan, herbs, lemons for juice and zest, miso, gochujang, ketchup, mayo, hot sauce, jam, pickles, etc). you can use these to season your food as you cook!

2-3 snacks/frozens - any microwave meals or chips or desserts you might want!!

using this structure makes it easier to look at what you have and be like, i have xyz and they would go together well.

EX. i have rice, tofu, and bok choy, now i can cook the rice and pan fry the tofu and bok choy with my pantry ingredients (soy sauce, miso, sesame oil, chili oil) and create a filling meal!

some of my favorites that could be made vegetarian -

ground pork seared on the bottom of a dutch oven in patties (you could sub tofu or use a fake meat replacement), broken up into smaller chunks, eaten with linguine, sliced snap peas or celery, + a garlicky peanut butter sriracha sauce

pizza w a store bought crust!! super easy, done in like 10 minutes! i like to make mine in a cast iron following this protocol

i really love to dress up ramen w sliced veggies and eggs

i like to make pasta dishes and then form a sauce w parmesan cheese, butter, pasta water, lots of lemon zest and juice and sometimes chicken stock, then adding in peas and fresh herbs at the end

idk if this was helpful at all, but i also have a recipe + recovery tag on my blog w more of these if that is helpful to you! im also on Instagram (@clementineoliveoil) and like to post what i cook there sometimes too!! i wish u all the most beautiful meals in your future!!