#creamy garlic chicken & potatos

[recipestasty]

Creamy garlic chicken & potatoes

Click here to read the full recipe

[summer-fire]

Sweet Jesus

[sortedcooking]

Creamy Garlic Chicken & Potatoes

[vancrecipes]

High Protein Creamy Garlic Cheesy Chicken & Potatoes!

Macros per serving (4 total)

502 Calories 153g Protein | 38g Carbs |

15g Fat

Ingredients (4 servings)

800 Cubed Chicken Breast

3-4 Garlic Cloves Minced

2 tsp Onion Powder

2 tsp Mixed Herbs

1 tsp Chilli Flakes

2 tsp Paprika

1 tsp Salt

2 tsp Olive Oil

Crispy Potatoes

800g Uncooked Potatoes

1 tsp Salt, Garlic Powder, Mixed Herbs, Chilli Flakes, Paprika

Optional Olive Oil or Cooking Spray

Air Fry for 18-20 mins at 200C / 400F

Oven Bake for 20-23 mins at 200C

Creamy Garlic Parm Sauce + Mix

120ml any milk of your choice

100g Light Cream Cheese (Philadelphia Lightest)

40g Grated Parmesan

Extra Seasoning (Salt, Garlic, Mixed Herbs)

50g Shredded Mozzarella (or any low fat cheese)

Garnish with Fresh Parsley

Important Cooking Notes

When cooking the potatoes make sure they do not burn and get too dry. You can skip the olive oil and use cooking spray instead

After cooking the chicken for 5-6 mins, make sure you lower the heat before adding the milk and cream cheese

Mix the cream cheese till it melts and becomes smooth and creamy

After adding the potatoes in, mix till combined then add cheese, cover for 4-5 mins till the cheese is melted

SERVE & ENJOY!

Source: https://www.tiktok.com/t/ZPRvAKr2M/

[voicesfromgezi]

Creamy Garlic and Herb Butter Sauce Any leftovers in your refrigerator will taste better with the addition of a rich, creamy butter sauce flavored with fresh herbs and roasted garlic. 1.5 tablespoons extra-virgin olive oil, 1/4 cup chopped fresh parsley, 1/2 cup cream, 2 tablespoons chopped fresh thyme, 15 cloves garlic peeled, sea salt and finely ground black pepper to taste, 2.5 cups chicken stock heated, 1.5 teaspoons chopped fresh oregano, 5 tablespoons butter cut into small pieces

[bohobearsboutique]

Roasted Garlic Potato Soup - Vegetable Soup

[lowcalrecipeformysoul]

Recipes below 300 kcal (Youtube edition)

Was lurking on youtube and thought why not make a list of low cal recipe that i found, and here it is!!

129 kcal ice cream

124 kcal creamy vegetable soup

190 kcal flourless chocolate brownies

265 kcal lasagna ( 1 / 2 )

175 kcal buttermilk chicken

157 kcal keto chicken dumpling

98 kcal everything bagel

189 kcal chicken soup

172 kcal warabi mochi (without topping and syrup)

low calorie bubble tea (two types of drinks, the pearl is 0 kcal)

136 kcal (per slice) cheesecake

107 kcal spring roll, 126 kcal carrot snack, 157 kcal chicken kelaguen

271 kcal mushroom soup

292 kcal vegan veggie burger

267 kcal vegetarian one pot spaghetti, 375 kcal taco quinoa, 238 kcal one pot pizza pasta

110 kcal sweet potato soup, 193 kcal minestrone soup, 201 kcal coconut chicken curry soup

126 kcal roasted cauliflower soup, 254 kcal sweet potato soup, 145 kcal beet soup

33 kcal pepperoni pizza bite

136 kcal cheesecake

36 kcal chicken meatball

261 kcal apple fritter

134 kcal mac and cheese (there’s three version of mac and cheese in the vid)

253 kcal honey garlic cauliflower

45 - 150 kcal pizza (6 varieties of pizza)

222 kcal air fryer cauliflower wings

You can always find substitutes for the ingredients to lower the calorie count.

If you made any of the recipe, feel free to share it with us ❤

Stay safe lovelies ❤✨

[kitchenwitchtingss]

RECIPES I KEEP IN MY ONLINE KITCHEN WITCH JOURNAL #2

I love making these oh my gosh.

Why?

It's really fun

It's been a while since my last one

I get an excuse to try yummy recipes

You all are way too good at what you do

It's fun x2

Teas, Drinks, And Syrups

🍊 Orange Peel Tea 🍊

Violet Lemonade

Coconut Summer Drink

Dandelion Honey

The Best Hot Spiced Cider recipe you’ll ever try

Apple Cider is basically a homesteading spell

Rose Lemonade Syrup

100-Year Garlic (Garlic Honey)

Fire Cider Spell for Winter Protection

Blackberry & Apple Jam

Witchy Recipes - Blackberry Lemonade

Baked Goods + Sweets

Prosperity Bread

Lavender Earl Grey Cookies

Easy Rosemary Focaccia Loaf for Love and Protection

Heavenly Lavender Scones

Honey Vanilla Peach Butter 🍑

Pumpkin Pie Dip 🎃

Vanilla-Pumpkin Cupcakes

Soups, Stews, And Dinners

Super simple secret potato soup

Forest Porridge

Heartwarming potato soup

Perfect Homemade Garlic Bread

Creamy vegetable soup

Springtime Soup

Stuffed Maple dijon glazed roasted butternut squash

Summertime stir fry

Sabbat Stuff

Litha Orange Honey Cake

Litha Thyme Chicken

Stuffed Apples for Mabon

Mabon Mug

Imbolc Pretzel wreath

Oatmeal Bread for Lughnasadh

Samhain Mulled Cider

Samhain Irish Apple Cake

Angel's Best

(my favorite recipe posts I've made over the years, plus backstories that sound like your grandmother's reminiscing over the past.)

LATE WINTER BUTTER ROLLS

My first post I ever made. I was pretty new to the tumblr community at the time. I loved kitchen witchcraft, and I'm the type of person who will ramble on about how much I love cooking and baking. This blog gave me an outlet to express my love of cooking, baking, paganism, and witcraft. And these rolls are very tasty, I make them to this day!

WITCHY TOMATO BASIL SOUP

Tasty, simple, and a crowd-pleaser. It's perfect for a beginner kitchen witch! It was also the second recipe I ever posted.

SWEET CREAM BUNS

It was a recipe given to me by one of my good friends at the time. Every time I make it, it gets devoured in less than 10 minutes. It was also my first recipe to get over 50 notes. I was shocked but ecstatic that so many people would even give it the time of day lol.

WITCHY THUMBPRINT COOKIES

These ones were just fun to make and delicious lol.

A WITCH’S COZY BUTTERNUT WINTER SOUP

A quick soup that feeds a lot of people during the fall season. Fall is my favorite season, so of course I'm very biased lol.

SAMHAIN PUMPKIN BREAD

I love pumpkin bread and apple cider... So why not combine the two? This one was definitely one of my favorites of all time. Moist pumpkin bread and chocolate chips have to be one of my favorite things on this planet. It also makes for the perfect gift for friends and family. Yummy!

ANGEL’S AWARD-WINNING LEMON POPPY SEED BREAD

I love dessert loaves of any kind, so naturally, this would be on the list lol.

MAPLE BUTTER COOKIES

Super simple comfort food! I love any time of cookie with brown sugar.

BRING ME POSITIVITY PECAN FRENCH TOAST BAKE

I love French toast, and I love positivity~

SAMHAIN SOUL CAKES RECIPE

These are really good! And traditional. If you celebrate Samhain, I recommend you make some soul cakes and have friends and family help decorate. I give the littles a bag of orange frosting and let them go crazy lol.

FEEL BETTER CHICKEN SOUP

One of my most recent is my witchy twist on chicken noodle soup!

[luvsfics]

DAYS LIKE THIS — stranger things

PAIRINGS: eddie munson x gf!reader

SUMMARY: after a long day of cuddling and sex, you decide to treat your man with dinner and even more attention.

WARNINGS: afab reader. mentions of sex. eddie not wanting to eat his vegetables.

WORD COUNT: 0.5k

The smell of baked chicken and fresh roasted green beans filled the trailer. You stirred the potatoes that were boiling in a pot of water as the sounds of your boyfriend, Eddie, strumming his guitar in his room filled your ears.

You were dressed in a long sleeve shirt of Eddie’s and a pair of thigh highs to keep your legs warm. The subtle sore feeling of your cunt made you think about earlier that morning when you and Eddie went round after round in his bed after Wayne left for work.

The oven timer rang, alerting you out of your thoughts to pull out the chicken from the oven. You grabbed a worn out oven mit from the drawer and grabbed the pan of chicken and placed it on the counter to rest, then you pulled out the steaming hot green beans, which were covered in garlic salt and pepper.

The potatoes were fork tender, you drained the water and doctored them up with milk and butter with some salt and pepper. You took your potato masher and mixed all the ingredients together to make some mashed potatoes.

After everything cooled, you plated up the food for the three of you. You covered Wayne’s plate with foil and stuck it in the microwave for him to have when he got home.

“Eddie!” You shouted down the hall as you brought him his plate.

“Yeah baby?” He called back. You opened his door to see him strumming his guitar shirtless with a pair of sweats on, his tattoo on display for you to see.

You smiled at your handsome boyfriend as you sat on his bed next to him.

“I made you dinner,”

“aw, baby…thank you…I’m starving!” He laughed.

You scooped up some potatoes on the fork and held it up to his mouth for him to eat. He willing ate them off the fork and groaned at the taste of the creamy mash.

“Fuck baby, you make the best mashed potatoes..” you giggled at his compliment.

He laid his guitar on his torso and opened his mouth for another bite of food. You playfully rolled your eyes and cut up the seasoned chicken breast and fed him a piece.

“You’re so beautiful.” He said with a smile as he chewed his food. You pressed a soft kiss to him lips, not caring if he was still chewing.

You picked up a few green beans with the fork and held it up to him again. He grimaced at the sight of the vegetable, “yeah, no.”

“Eat your damn vegetables, Munson.” You shoved the green beans into his mouth, he unwillingly ate the vegetable with a pained expression.

“The things I do for you..” he swallowed.

“I rocked your world this morning so you should do this for me.”

“I rocked your world, honey.” He sassed.

You rolled your eyes and shoved some mashed potatoes into his annoying mouth. He laughed as he swallowed them.

“I love you, baby girl.” His words brought a smile back to your face.

“I love you too, picky boy.” You placed a hand on his cheek and a soft kiss on his lips. Nothing felt better than this.

[invinciblerodent]

Baldur's Gate 3's Potato Chowder - RECIPE

So a few days ago, I found this recipe around the start of act 3, near the kitchen of the Temple of the Open Hand in Rivington:

[Screenshot of recipe as it appears in-game. Exact steps will be transcribed below, within the recipe.]

It looked... honestly very simple and not dissimilar from a Hungarian potato főzelék/stew (which is a very cheap and homely peasant dish I love), so I just made it for lunch today, and guys....

this soup is uh. really fucking good. I tried following it as close to the letter as possible, but since it's quite vague, I did have to improvise a fair bit- but it's very cheap and easy to make, it's warm and comforting while still quite light (there are like. NO spices in there, it's a very European-feeling dish), and I'd say it's surprisingly filling, but it's. It's potatoes, so there's nothing exactly surprising about that.

I tried to write out the recipe in a very beginner-friendly way, so even if you're not super confident in the kitchen, it should be easy to follow! ❤️

Make yourself some video game soup, it's awesome.

INGREDIENTS:

(For about 6 servings)

A roughly egg-sized lump of lard (This can be subtituted with a different cooking fat if you'd like, but I recommend sticking with lard, as it adds a nice flavor, and it's kind of the staple fat for these peasant stews.)

Potatoes (I used just under two pounds)

Half of a medium leek

Small yellow onion (or half of a larger one)

2 cloves garlic

Roughly 1/2 to 1 cup white cooking wine (optional, substitute given in recipe)

Vegetable stock (or chicken- or beef stock, or water)

2-3 tbsp all purpose flour

Salt to taste

1/2 cup of sour cream/créme fraiche (optional)

Shredded cheese and/or croutons to serve (optional)

(Recipe with transcriptions and exact steps under the cut!)

(This is basically all there is in this. Honestly.)

STEPS:

"1. Put your lard in a pot- a chunky one, mind. When it stops being lard and starts being hot lard, add any good-smelling veggies (leeks, garlics, onions) that you've chopped all thin. Please salt this so it doesn't taste of nothing."

This first step is pretty self-explanatory. I sliced the white part of he leek thinly, cubed my onion, and minced my two large cloves of garlic. In the lard melted in as chunky a pot as I've got (make sure it's not non-stick!!!), I sauteed first the leek and the onion with a big pinch of salt, and once the onion was translucent, the leek soft, and they've released some liquid (around 3-5 minutes on medium-low heat), I added the garlic, and cooked it until fragrant.

"2. When it's soft and good-smelling, chuck in any flour you've got and stir the mixture so it don't burn (note for me - it's very important not to burn it, emphasize)"

"2.5. PLEASE DO NOT LET IT BURN THAT'D BE RUBBISH"

Now we make a roux by adding just enough flour to the mixture that it starts sticking together, and looks fairly dry, but no part of the flour remains powdery. (This was about 3 tbsp for me, but since this process goes quick, I did eyeball it).

It's important to keep stirring, as this can and does stick to the bottom of a pot, but it will determine the thickness of the final soup, deepen its flavor, and give it a nice, creamy consistency. I made mine fairly blonde (light tan in color, cooked just past long enough to dissipate any raw flour smell), but it can go to a fairly dark, caramel color before burning if you'd like the flavor to be a bit deeper. (This should only take a couple minutes.)

Please do be careful- it the roux burns, that flavor will be impossible to get rid of, so.... yeah, it would be rubbish.

"3. If you're fancy and have wine (or have a generously stocked temple wine cellar nearby) add a bit of it now and cook it off. When it's done, add some wedged potatoes and a lot more liquid (not wine this time or you'll have a headache in the morning)."

We now deglaze the bottom of the pot with the wine: after pouring it in, with the wooden spoon, we scrape up any stuck pieces of flour or aromatics that there might be on the bottom.

(Note: If you don't have wine, or would prefer not to use alcohol for any reason, a neat trick is to mix about 1 tbsp of white wine vinegar and 1 tsp of granulted sugar into a cup of water, and use this mixture as a substitute for 1 cup of white wine. In most recipes, the wine's main purpose is to add acidity as well as sweetness to the dish- this trick aims to replicate those qualities, and tastes very similar in the end result. I use it often in almost anything that calls for white wine if I happen to not have any at hand. But do make sure to taste beforehand, it's very easy to go too heavy on the vinegar! It should taste sour, but not so much that it's unpalatable.)

Then, I rinsed my cubed potatoes (though the text calls for wedges, those often don't cook quite evenly!) with water to get rid of the excess starch, added them to the pot, and then covered them in vegetable stock. You can use chicken- or beef stock (which would make the soup a bit richer, heavier) or water (if you want it lighter) as well- in this last case you might need to add more salt than you'd think. (Make sure to taste- it should be flavorful, but not salty! Bouillon cubes and premade stocks often have a very high salt content, so if using that, you might find you don't need to add any.)

(It sohuld look something like this.)

"4. Cook for half an hour or so til the potatoes are nice and tender, and mash some of 'em up in the liquid. If you've got any cow products - cheese, milk and the like - add them now for extra delicious results."

From when the mixture starts to boil, it should take about 25-35 minutes of simmering on low heat, covered, for the potatoes to soften- you can test doneness by sticking a fork in one of the pieces, or gently pushing one against the edge of the pot with your wooden spoon. It should give easily at light pressure with both methods.

I then put the sour cream/créme fraiche in a heat-safe container (a mug will do perfectly), and ladled a bit of the hot cooking liquid on top of it, mixing it thoroughly- both to thin it out, and bring the temperatures closer to each other, which should help avoid any curdling. Stirring constantly, I then add the cream mixture to the soup in a thin, slow stream. (Any mildly acidic, creamy dairy product should work here- though I do think yogurt might be a bit too sour, if using that I would probably omit the wine.)

Then, as everything is done cooking and the cream is distributed evenly with no curds, I turn the heat off for safety, and using a very traditional, very fantasy, not at all anachronistic immersion blender, I blitz the entire thing for roughly 30 seconds. You can of course blend it less for more chunks (or remove some cooked potato bits before blending to add them back later), or even longer for a smoother consistency, but I did like that about that much blending left only a few, small chunks of nicely cooked potato in the otherwise smooth and creamy result.

I served with shredded Port Salut cheese and croutons on top- but this is of course optional, and I think just some nice, crusty bread would also work wonderfully!

Go make yourself a video game soup!!!!!!! It's so easy and good!!!!!!!

[strle]

2023/2024 Soup Bucket List

Because a linked list posted publicly to your own tumblr is still the best way to keep an easily accessible collection of links on your phone. Complied from the links i liked the look of in the Culture Study Soup Extravaganza thread, Chunky Soups

Ginger Garlic Chicken Noodle Soup Deb Perelman Lemony White Bean Soup With Turkey and Greens Melissa Clark, NYT Vegitable Soup (Vegan!) Cooking Classy Smoky Sweet Potato Chicken Stoup, Rachel Ray Dilly Bean Stew with Cabbage & Frizzed onions Alison Roman Instant Pot Curried Cauliflower & Butternut Squash Foraged Dish Lasagna Soup SkinnyTaste Chicken Tortilla Soup What's Gaby cooking Creamy Wild Rice Chicken Soup with Roasted Mushrooms Halfbaked Harvest Chicken and Rice Soup with Garlicky Chile Oil Bon Apetit Greek Lentil Soup ✓ Limey Ginger Chicken & Rice Soup Pinch of Yum (tbh, 2x+ the ginger) Navy Bean Soup with Worcester Vegan Coconut Lentil Bon Apetit Instant Pot Wild Rice Soup OTTOLENGHI Magical Chicken & Parmesean Soup Red Curry Lentils w Spinach NYT Chicken Stew with Olives & Lentils & Artichokes Dishoom Daal in the slow cooker(?!?!) North African Chickpea and Kale with Quinoa Sweet Potato Chili with Kale 3 Bean Chilli from Pinch of Yum Stracciatella (egg and parm and spinach) Martha Stewart Slow Cooker Buffalo Chicken Chilli

Pureed Soups Red Lentil Soup with Curry and Coconut Milk Vegetarian Times Tomato and White Bean Soup With Lots of Garlic Ali Slagel, NYT Creamy Thai Carrot Sweet Potato (Vegan!) Half Baked Harvest Broccoli Chedder, Smitten Kitchen ✓Creamy Cauliflower & Chick Pea A Cedar Spoon ¯\_(ツ)_/¯ ✓Golden Soup (also Cauliflower & Chickpea) Pinch of Yum ¯\_(ツ)_/¯ Tomato Harissa Coconut Bisque Dishing up the Dirt ✓ Carrot Soup with Miso & Sesame Smitten Kitchen SO GOOD Bacon Cheddar Cauliflower GF! Iowa Girl Eats Instant Pot Corn Chowder (vegan!) 7 vegetable and "cheese" soup (vegan!) Jamie Oliver Sweet Potato & Chorizo Roasted Butternut Squash Soup (NYT) Curried butternut squash soup with Coriander Pumpkin Soup with Chili Cran-Apple Relish Rachel Ray

Magic Mineral Broth Recipe

Paleo Soups

braised ginger meatballs in coconut broth Smitten Kitchen Italian Sausage Stew Paleo Plan NoBean Sweet Potato & Turkey Chilli

[gabby-i-guess]

ADHD PSA #2: The Dinner Formula

Feeding yourself is easily one of the hardest responsibility as an adult. It's even harder if you're neurodivergent - textures are ✨a lot✨, cooking takes so much energy, and actually planning meals can be almost impossible. A lot of us just end up not eating properly, because it just takes too much brain power some days.

So, let's make it simple.

dinner = a carb + a fat + a protein + a vegetable + incentive

"Okay..." You say, "but what does that mean??" Well, it can mean lots of things. I'd suggest making a personal, physical list of things you like/have. But for now, here's mine:

A carb: rice (instant packets are perfect), pasta, noodles (yep, 2 min noodles count), bread, potatoes

A fat: (that's right. A fat. That shit helps you digest all the vegetably goodness, okay? Don't go crazy, but some is necessary) butter, regular old vegetable oil, sesame oil, olive oil, cheese, cream, or whatever is already in the other ingredients (e.g. meat, nuts, avo)

A protein: chicken (pre-cooked works wonderfully), mince, tofu, egg, nuts, mushroom (gross but if you really must), salami, tuna - fuck it, even frozen chicken nuggets count

A vegetable: green is best but anything will do! Broccoli, kale (I love kale chips), spinach, red pepper, peas, beans, carrots, ANY AND ALL frozen veggies. Also - blending or finely shopping your veggies can be a lifesaver if you're not a fan of veggies

And finally, the most important bit - incentive. This is whatever will make your brain want to eat the meal. No judgement, I promise. The goal is to give your body the fuel it needs to keep chugging along - if the fuel has to be topped off with Bacon Bits and aioli, so be it. Mine are...

Incentive: seasoning like Nando's peri peri salt, chicken salt, garlic, onion, curry powder, lao gan ma. Toppings like fried onion, sesame seeds, pine nuts, cheese. Sauces like sweet chilli sauce, soy sauce, Japanese mayo, pesto, aioli. Or maybe, some random factor, like chop sticks, blue food dye (I'm a PJO fan...), a special bowl, preparing it as snack food, cutting things up into fun shapes, or buying alphabet pasta.

Finally, let's round out this post with some examples of dinners I've made recently using this formula:

Pasta + cream + chorizo + blanched and blended spinach + pesto = creamy pesto pasta

Flavoured rice pack + sesame oil + egg + broccoli + soy sauce and onion = simple fried rice

Couscous + salad sauce + Dino chicken nuggets + salad pack + the aforementioned Dino chicken nuggets = an insanely good salad (AND I took the leftovers to work)

I really hope this helped someone. I'm sending you all so much love and good vibes. This humaning shit is insanely hard and complicated, so if you're just getting through each day without adding to or subtracting from the population, you're already doing such a great job.

Be kind to yourself ❤️

[angelmush]

it's been a while because our oven was out of commission (mice in it) and i was sick w some catastrophic mystery illness and then i was back home in colorado for a few days for the holidays but i'm back now so here's another little post about meals i'm wanting to make soon!!

i want to oven roast wedges of cabbage and mushrooms and maybe some chicken w lots of spices and olives and garlic and oil and maybe char some lemons until all is golden and crispy and then whip up some fresh creamy feta (i splurged on it lol it's a treat) w lemon and yogurt to lay down as a base for the roasted stuff and top w olive oil and dill and fresh lemon and maybe some kind of tahini drizzle if i'm feeling ambitious. this idea has had me daydreaming for dayssss

i have japanese curry cubes that have been waiting for their moment resting in my pantry, an abundance of potatoes (15 lbs LOL), fragrant jasmine rice, some wild carrot, and some very pretty marble-y slabs of pork i could make tonkatsu with, a meal that reminds me of my friends in colorado who made this once for us to eat for a DND session :'')

my gf has been asking me to make alpermagronen, a swiss childhood staple of mine, since we ate it on the side of a mountain when we went back to switzerland to visit my childhood friends. it's a hearty alpine meal that's sort of mac and cheese-y with tubes of pasta and soft cubes of potato in a luscious creamy gruyere sauce topped with thick batons of bacon, a heap of caramelized onions and homemade applesauce. very swiss, very comforting, very filling and something that makes me deeply nostalgic

and a surprise to no one, another chicken soup!!! it's one of my fave foods but i want to do a different kind with a dash of cream and some kale and lots of lemon this time as opposed to the traditional carrot and celery one i've been making every few weeks. i have homemade chicken stock still in the freezer and a butchered chicken as well, all ready to go

i want to bake the nyt gingerbread blondies !! they sound up my ally :)

[najia-cooks]

[ID: A bowl with short-grained rice to the left and a curry to the right; a spoonful of pickled ginger tops the rice. End ID]

カレーライス / Kare raisu (Japanese "curry rice" with carrot and potato)

Kare raisu is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. It first became popular among the Japanese navy, having been inspired by the diet of the British navy in the late Meiji period—the British themselves had appropriated and adapted dishes which they termed “curries” during their imperial rule of India.

The base of kare raisu's flavor profile is カレー粉 (kare ko, curry powder), which is used to spice the roux that thickens the curry. Since they were first manufactured and sold in the 1950s, premade curry roux cubes have been popular among home cooks as a quick way to season this dish. This recipe begins by making enough roux for the dish, for those without Japanese curry roux cubes at home.

Kare raisu is often made with chicken or pork belly, but meat is sometimes omitted. This recipe calls for sườn non chay, but if you don’t want to use a meat replacement, just increase the amount of carrot and potato!

Recipe under the cut.

Patreon | Tip jar

This recipe calls for you to make a roux as its base, as this is the most widely-used technique for this dish. A similar effect could be achieved by adding Japanese curry powder in after the onions are browned and proceeding with the dish from there, adding butter or margarine along with the water, and thickening the curry with some flour after the vegetables are tender, if desired.

Ingredients:

For the chicken:

1 package (100g) sườn non chay, or 350g other vegetarian meat substitute

(If using sườn non chay) several cups vegetarian ‘chicken’ or ‘beef’ stock from concentrate, vegetable stock, or water

1/4 tsp Japanese curry powder

A few cracks of black pepper

For the dish:

2 Yukon gold potatoes (400g), peeled

2-3 medium carrots (200g)

1 package (100g) suon non chay, or 350g other vegetarian chicken substitute

6 cups water, or enough to cover

2 tsp vegetarian ‘chicken’ or ‘beef’ stock concentrate (optional)

3 Tbsp neutral oil, to fry

2 large yellow onions, sliced

1/2 sweet apple, grated (optional)

3 Tbsp usata sosu (Japanese Worcestershire-style sauce)

1 Tbsp vegetarian oyster sauce (or substitute soy sauce)

1/4 cup coconut milk (optional)

4 cloves garlic, minced

1-inch chunk (10g) ginger, minced

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Apple is a fairly common but non-essential addition to this curry; it adds a subtle sweetness to the final dish without being immediately recognizable as apple. Other common additions which have the same effect are honey, jam, and mashed banana.

The Japanese Worcestershire sauce adds umami, salt, sweetness, and a hint of fruit: it may be replaced with equal parts soy sauce, ketchup, molasses, and date syrup or apple sauce.

The coconut milk adds savor and a creamy texture; the flavor of coconut is not detectable in the final dish. You could also use soy or oat milk for this purpose.

For the roux:

3 Tbsp Japanese curry powder

1/4 cup non-dairy margarine

6 Tbsp (45g) AP flour

Instructions:

For the roux:

1. Melt margarine in a small pot on medium, then reduce heat to medium-low. Add flour and toast for 15-25 minutes, stirring occasionally, until flour is lightly golden brown.

2. Add curry powder and toast for 30 seconds, until fragrant. Remove from heat.

For the dish:

1. If using sườn non chay: In a stockpot, soak sườn non chay in enough stock to cover for about an hour, until rehydrated. I also added a few cracks of black pepper and about 1/4 tsp of Japanese curry powder to the stock.

Adding a small plate to keep the sườn non chay beneath the surface of the liquid can help them to soak faster.

2. Tear sườn non chay into thin strips and return to the pot. Simmer, stirring occasionally, until the liquid has evaporated; set aside.

Soaking in broth or stock helps the flavor of the sườn non chay to be more concentrated. If you're short on time, just soak them in water until softened, squeeze the excess water out, tear them into strips, and set aside until ready to fry.

3. Prepare your vegetables. Peel potatoes and cut into wedges (if your potatoes are particularly large, halve them widthwise first). Peel the carrots and chop them with diagonal cuts, rotating the carrot about 1/4 turn between each cut (this style of cutting—rangiri—is commonly used when preparing cylindrical vegetables for simmering in stews, because it increases their surface area). Halve the onions through the root and then cut them into slices; mince the garlic and ginger.

Some cooks will cut the onions into wedges and fry them until translucent, while others cut them into thin slices and fry until they are deeply golden brown; I took the latter route to add savor to the final dish, but consult your own preferences (and time!).

4. Heat 3 Tbsp neutral oil in a large stockpot (the one you simmered the sườn non chay in, wiped clean, is fine). Fry sườn non chay until lightly browned and set aside. (If using a different meat replacement, follow the package directions for stovetop frying.)

5. In the same pot, fry onion on medium-low for 20-30 minutes until golden brown, agitating occasionally. Add ginger and about half the garlic and fry for 30 seconds until fragrant. I like to add about 1/4 of the roux at this point and fry until fragrant to increase the presence of the spice in the final dish, but this isn't common in Japanese preparations.

6. Add carrots and potato and allow to fry for about 2 minutes. Add apple and stir to combine.

7. Whisk water together with stock concentrate, Worcestershire sauce, and oyster sauce, and add to the pot. Return your meat replacement to the pot.

8. Simmer, covered, for about 15 minutes, until carrots and potatoes are fork-tender.

9. Dissolve the rest of the curry roux into the sauce and add the remainder of the garlic (this divided addition allows for a sharper garlic taste). Add coconut milk, if desired. Simmer, uncovered, until thickened, about 5 minutes. Taste and adjust sauces.

Serve warm with short-grained rice and fukujinzuke or rakkyozuke.

[missroki]

WELCOME TO THE COOK BOOK (MUTUALS LIST!)

listed down below are all of my beloved mutuals. even if we don’t talk often, i see you and i love you! you pop up on my dash and my day gets just a little bit better. a lot of these recipes came directly from the person they’re linked to while others are based on how I perceive you. if you’re missing from the list, let me know! sorin.

AALI — strawberry danish with a custard filling

NEESIE — brown sugar and cinnamon oatmeal

LORELEI — apple pie with a scoop of vanilla icecream

DIVI — the vanilla ice cream on the side of lorelei’s pie

MELLO — hot chocolate fudge ice cream bar

LOLLY — blackberry cheesecake with a graham cracker crust

NARA — chocolatey brownies with a deep coffee taste

SPONGE — vanilla sponge cake (of course)

SUKI — multi-tier princess cake with pearls

OAK — iced cinnamon rolls

V — peach crisp parfait pops

MASIE — caramel icecream

BRIA — strawberry shortcake with whipped cream

LUMI — peach cobbler

PARADIS — traditional italian tiramisu

LONI — ichigo daifuku

JADE — peppermint fudge squares

LILY — banana nut muffins

VENECIA — tres leches

TAY – juicy red candy apples

ELLIE — cinnamon rolls

VEGAS — key lime pie

CELLA — cinnamon banana bread

TALLULAH — rice and peas with oxtail gravy

DEJA — mom’s pot roast with garlic mashed potatoes

NIKKI — nigiri style sushi

SEL — bibimbap with gochujang-honey-sesame sauce

POOH — samp and beans

DUSA — spicy ramen with a fried egg and bean sprouts

BRI — lasagna

LUNA — classic chicken pot pie

MONTY — bulgogi rice bowl

SAINT — chicken club sandwich

KENDALL — caldo verde with a fresh loaf of bread

DEE — creamy chicken alfredo with broccol

MACARONI — mac n cheese (obviously!)

MARQUIE — classic pan seared potstickers

RHY — a turkey and swiss sandwich on rye bread (get it?)

JEN — jerk chicken and rice

CALLIE — sichuan chicken with broccoli and cabbage

ISLA — sushi

SAE — veggie rice noodle stir fry

ARI — lemon pasta with fish sauce and thai chili

VIOLET — mushroom risotto

[beautyandlifestyleblog86]

Healthy and nutritional meal prep recipes for the week that incorporate lean protein, healthy carbs, healthy fats, antioxidants, and minerals:

1. Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables:

- Marinate chicken breasts in a mixture of lemon juice, garlic, and herbs before grilling.

- Cook quinoa according to package instructions.

- Roast a mix of colorful vegetables (such as bell peppers, zucchini, and cherry tomatoes) with olive oil, salt, and pepper.

- Divide the grilled chicken, quinoa, and roasted vegetables into meal prep containers for a balanced meal.

2. Baked Salmon with Sweet Potato Mash and Steamed Broccoli:

- Season salmon fillets with lemon, garlic, and dill before baking in the oven.

- Cook sweet potatoes until soft, then mash with a touch of coconut oil and cinnamon.

- Steam broccoli until tender-crisp.

- Portion out the baked salmon, sweet potato mash, and steamed broccoli into containers for a nutritious meal.

3. Turkey and Vegetable Stir-Fry with Brown Rice:

- Cook ground turkey in a skillet with garlic, ginger, soy sauce, and a mix of colorful vegetables (such as bell peppers, snap peas, and carrots).

- Cook brown rice according to package instructions.

- Divide the turkey and vegetable stir-fry over the brown rice in meal prep containers.

4. Lentil and Chickpea Salad with Avocado Dressing:

- Mix cooked lentils, chickpeas, cherry tomatoes, cucumbers, and red onions in a bowl.

- Blend avocado, cilantro, lime juice, and a touch of olive oil to make a creamy dressing.

- Toss the salad with the avocado dressing and portion into meal prep containers for a plant-based protein-packed meal.

These meal prep recipes are not only delicious and satisfying but also provide a good balance of lean protein, healthy carbs, healthy fats, antioxidants, and minerals to support your overall health and well-being.