#sweet white rice flour

[fullcravings]

GF Blueberry Cobbler with Oat Biscuits

[morethansalad]

Vegan Autumnal Wagashi

[narizaki]

sticky notes   sakusa kiyoomi x reader

―   tags   fem reader,   fluff,   roommates to something close to lovers,   timeskip kiyoomi

―   notes   wc is 1.8k,   i wrote this on a whim so please forgive ooc kiyoomi, also please forgive any grammar mistakes lmao

you and sakusa have been communicating through notes for the past three months.

at first, you had mindlessly written down a few groceries you needed to buy on a sticky note, pasting it onto the fridge so you wouldn’t forget. it included some of the basics: eggs, flour, rice, milk, and other necessities for you and your roommate’s fridge. 

then, the next time you came home, you were greeted by a bright yellow sticky note seated next to your pink one. it said:

protein powder

lettuce

masks (the white ones)

between your full-time job and sakusa’s hectic schedule as a professional volleyball player, the two of you hardly saw each other, if at all. especially with sakusa’s new status on the olympic team. it wasn’t bad, per se, as you’d never been the closest to him — he was closed-off and, frankly, intimidating. it was like the man would go to any lengths to avoid interacting with others. regardless, his small addition to your grocery list had made you laugh. 

you checked off the items he wanted, and the sticky note was gone the next day.

from then, the two of you only ever communicated with each other this way. one of you would write the groceries they needed to get that weekend, and the other would make their additions to the list. it was effective, simple, and considering how the only post-it notes the either of you owned were offensively bright colors, hard to miss. 

after a while, you began adding little comments in addition to the list of items you needed to buy. they were short and sweet, like a thanks! written in the corner of your post-it detailing the items you needed sakusa to buy, or there are leftovers in the fridge after you made too much for dinner. you weren’t expecting sakusa to respond to them, given his stand-offish nature. so, when he did, you were surprised. no; scratch that, you were elated. although his replies weren’t anything extraordinary, just a simple you’re welcome or thank you for the food written in his neat handwriting under your own, it felt like a break in your relationship with sakusa. 

despite knowing him for a while now, the two of you stayed as acquaintances and nothing more. but, you couldn’t deny that you wanted to know more about him. and though unconventional, the sticky notes worked perfectly for this.

writing to each other using post-its became such a habit that sakusa bought a magnetic whiteboard. you were only made aware of it when you walked into the kitchen to see it set up. there was a note already written in black marker on the board, stating that the post-it notes were beginning to be a waste of paper. you made sure to write a large thanks, sakusa! with the same marker, adding a few hearts around it.

(and if sakusa flushed red at the sight of his name with hearts surrounding it, only he would know.) 

whenever your friends came over, they would question the purpose of the whiteboard. you couldn't blame them; it did take up the better half of your fridge's surface. they had a good laugh when you explained the story behind it, but some asked why couldn’t you just text each other?

and, honestly? you didn’t know either.

you knew it would be more efficient if you were to text sakusa instead of patiently waiting for his replies on the dry-erase board every day. but, if you wanted to, you knew you would’ve done it a while ago; before he even had the idea of buying the whiteboard, back when the two of you were conversing through neon sticky notes and wasting an unnecessary amount of paper. 

you surmise it’s because you didn't want to ruin your and sakusa’s relationship — if you could even call it that. texting him would forcefully pull him into your orbit. though you’ve been regularly interacting with him for the past few months, you were aware that you hardly knew anything about the man; small notes and lists only gave you so much information about a person. the whiteboard was a safe in-between — you learn a little more about him and his habits, while not forcing him to interact with you. 

well, you think, he’s not obligated to answer my texts, either. you have his number, and it’s not like you haven’t texted him before. there was only so much you could do when you weren’t home to pick up packages or forget to inform him of a repairman coming over. 

you mull over the decision, a short text already typed into your conversation with sakusa. your finger hovers over the send button, before you furiously spam the delete key and put your phone down. no, nevermind. 

your plan of staying content with your relationship fails miserably.

it’s been a hard few weeks at work, with seemingly endless deadlines you have to meet and an equally endless amount of meetings you’ve had to attend. you feel as if you haven’t had a moment to yourself in forever.

so, when you submit your most recent project to your boss and shut your laptop closed, the first thing on your mind is to go home and rest. your mind is on auto-pilot as you pack your belongings, spitting out no’s to your co-workers' offers to go out drinking. when you’re this tired, the last thing you want to do is wake up with a splitting headache and an awful hangover the next day.

you stumble into your apartment, hastily toeing your heels off. a sigh leaves you, the harsh pressure of the shoe finally being relieved. they’re thrown somewhere in the corner, probably not anywhere close to where they should be, but you’ll deal with that tomorrow. all you want is some sleep. you consider just crashing on the couch and dealing with the consequences tomorrow.

“rough day?” a flat voice asks. you jump at the noise, not expecting anyone to be in your apartment. when you look up, you’re greeted by a tall figure standing in front of you. your eyes take a moment to rack over them, not completely registering that the only other person who has access to your apartment is…

sakusa.

“huh…?” you mutter, blinking a few times to will the tiredness from your eyes. it doesn’t work. sakusa only sighs, stepping from the doorway and further into your home. there’s a look on his face that’s telling you to follow, but when you don’t out of pure shock because he’s here? like, actually here? at home? he rolls his eyes.

“come on,” he says, “there’s food on the stove already.” 

you continue to stay silent, causing sakusa to raise an eyebrow. your face is scrunched up, a hand on the wall next to you to support your weight.

“are you…am i hallucinating…?” you mumble, internally debating if you wanted to pinch yourself to make sure that you’re not dreaming in any way. “i thought you weren’t going to be back for a while?” 

in response to your delirious rambling, sakusa laughs. it’s rather quiet, but you know he does. you hear the rapid exhalation of air accompanied by a deep rumble coming from his chest, and you can see his shoulders shaking. 

he steps closer to you, forcing your bag from your shoulder and practically pulling you with him into your shared living room. you’re tripping over your feet, mind still fuzzy from your tiring day. 

“leave it up to you to not be able to think properly after a long day,” he murmurs, setting your bag down on the couch. in your half-awake daze, you’re unable to form a proper response. “i guess you’re not hungry then.”

“well…” you stammer, still trying to get your bearings. “you’re like, never home, sakusa…so how am i supposed to react when you practically teleport in front of me?” you finish, a yawn escaping you. that makes sakusa laugh again. 

“for your information, i didn’t teleport in front of you,” he replies, “i heard the door open, so i went to greet my roommate. now, go get ready for bed.”

you disregard what he says, opting to groan when he orders you to get ready for bed. it just seems like so much work. you have to take off your makeup, change, brush your teeth, do your skincare…you think you’d rather crash face-first on your couch, like you were planning on doing earlier. you tell him that much.

sakusa rolls his eyes again. he pushes you towardsthe bathroom, telling you to take off your makeup, while he goes to rummage in your room for sleepwear. what? 

you don't have much of a choice, so you follow his directions. beginning with your meticulous skincare routine, you cleanse off your makeup. while you’re drying your face, sakusa knocks on the bathroom door with a fresh pair of pajamas for you to change into. 

once you’ve completed your nightly routine, you wander out of the bathroom to find sakusa sitting on the couch. he seems preoccupied with something on his phone, and you have to admit that the sight of him concentrating is rather charming. 

thankfully, the cold water you’d splashed onto your face woke you up, so you’re more awake than you were when you’d entered. you’re still horribly tired, and you want nothing but to sleep in the comfort of your bed, but you feel bad going straight to bed without even thanking sakusa for taking care of you. the only way the two of you talked for the last few months  was over post-it notes, for god's sake! 

“hey, sakusa?” you call, and his attention snaps from his phone to you. “thanks for uh…taking care of me. sorry about all that, i was really tired. or, er, am really tired.” you awkwardly stutter out. 

he hums in response, standing up from the couch and taking long strides towards you. thanks to his height, he’s face-to-face with you in no time. he’s close — maybe a little too close for someone you think probably doesn't even consider you a friend. that leads you to another realization: for someone that you knew disliked social interaction, he’s also talked to you an awful lot today.

“if you were really thankful, you’d go to bed right now and eat what i made tomorrow. you’re exhausted.” he bluntly replies. you gape at him for a moment, about to reply, but he cuts you off. “i’ll be home more often. volleyball is in the off-season now.” 

you know you should just nod and turn on your heel to go to bed, but there’s a question on the tip of your tongue that slips before you’re able to catch it. 

“so… no more whiteboard notes?” you question. sakusa laughs for a third time that night, and you think you’ve hit the jackpot in your slightly delirious state. 

he shakes his head. “no more whiteboard notes for now.”

you wake up the next morning, and when you enter the kitchen, you see a yellow sticky note pasted onto the whiteboard. on it, it reads: 

we can make these lists together now, so there's no need for either of these.

and, yeah, you think you can get used to that. 

[eato]

Cheesy Sweet Potato Fritters

[mattotomato]

Gluten-Free Toll House Cookies - Chocolate Chip Cookie

[requinoesis]

I know this is a weird question, but what exactly do the bigger sharks eat in your world? I know Rocky is a Great Hammerhead and they (as a species) are known to be other shark eaters, so is there like an alternative meat that they eat, or do they just stick to stingrays and bony fish?

That's a curious question, and I was quite inspired when I thought about how to answer it!✨

In the past, they used to hunt wild fish, but with the advent of the modern age, they stopped fishing and adapted entirely to the practice of pisciculture. 🐟✨

In a hypothetical future on this Earth, fish are incredibly larger and more abundant. Some have been domesticated, just as we humans used to do, and are treated with deep respect.

In order not to cover too much, I've focused only on the fish that have been domesticated for consumption in the region where my main characters live, called 'Aguazu'.🏝️✨

They are the descendants of species we know, such as Arapaima, Tuna, Tilapia, Sardines, Anchovies, Salmon, Cod, Octopus, Squid, Crab and Shrimp.

These are some of the typical dishes of the Aguazu region, most of which are variations on recipes handed down from the ancient human presence that marked this region a thousand years ago. Lots of seafood-based dishes with a spicy touch! 🌶️✨

Some of these dishes were inspired by real recipes from my country such as: Casquinha de Siri, Tuna Poke, Vatapá, Bobó de Camarão, Moqueca de Peixe, Octopus Rice, Acarajé, Cod Baked in Olive Oil, Cod Croquettes and the sweet dessert called Manjar, which is a coconut pudding with plum syrup!

Things like corn, wheat and other fruits, vegetables and animals domesticated by humans disappeared millions of years ago. So I wondered what other options they could find to use as the main ingredients.

Algae Flour, Palm Oil, Palm Butter, Coconut Milk, Palm Sugar, Domesticated Snake Eggs, Sea Salt. In the Santa Maré region, palm is widely used as the main ingredient, while other regions may prefer ingredients based on algae, for example.

Some domesticated fruits and vegetables are only used to season and enhance the flavor of dishes, but they don't make much difference to their bodies.

There was a time in the past when small and medium-sized sharks feared 'Niuhi', the name for large sharks that could devour smaller sharks such as the great white shark, great hammerhead shark, tiger shark and others.

However, this fear was unjustified, as when a smaller shark fell victim to a wild predator, the Niuhi were the first to be suspected. Fortunately, this has changed over time, although some small displays of prejudice still persist.

They eat several meals a day, and food is plentiful in this civilization, so the great sharks wouldn't need to devour their friends to satisfy their hunger, hehe.

And speaking of Roberto, my big hammerhead shark, if he gets really hungry, a Tuna Poke is enough to make him very happy and satiated! 🍣✨

[fireandiceland]

Hetalia nations dressed as sweet treats from their countries 😊

Spain - Churro: a sweet Spanish snack consisting of a strip of fried dough dusted with sugar or cinnamon.

China - Tanghulu: a sweet Nothern Chinese snack consisting of several rock sugar-coated fruits of Chinese hawthorn on a bamboo skewer

France - Macaron: a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring, often filled with ganache, jam, or buttercream.

America - Apple Pie: a pie with the principal filling ingredient being apples with pastry above and below, often served with whipped cream or ice cream.

Germany - Schwarzwälder Kirschtorte: the black forst cake is a chocolate sponge cake with a filling made from whipped cream and maraschino cherries and kirschwasser or rum.

Italy - Gelato: the Italian word for ice ceam, in English it refers to a frozen dessert containing 6-9% butterfat, 35% air, and more flavouring than other kinds of frozen desserts.

Japan - Hanami Dango: a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour, to eat during hanami (flower viewing) where the three colors (pink, green, white) represent the order in which cherry blossoms bloom.

England - Victoria Sponge Cake: two sponge cakes which are filled with cream and jam then dusted on top with sugar, namded after Queen Victoria who was known to enjoy the small cakes with her afternoon tea.

Russia - Pashalnii Kulichi: a traditional Easter bread baked in tall, cylindrical tins (like coffee or fruit juice tins) and decorated with white icing (which slightly drizzles down the sides) and colorful flowers or sprinkles.

Prussia - Baumkuchen: literally "tree cake" or "log cake", a kind of spit cake from Germany, but also a popular dessert in Japan. The name stems from the characteristic "tree rings" that appear in its slices.

[slavic-roots-western-mind]

Chinese Desserts

There's quite a large variety of treats and desserts in China (more than you can imagine), so here are some of the most common ones!

Almond jelly/tofu - 杏仁豆腐 - xìngréndòufu Despite the name, almond jelly doesn't actually have almonds in it. Almond jelly is made from gelatin and almond milk, although some recepies use dairy milk instead.

Glutinous rice balls - 汤圆 - tāngyuán These rice balls are made from glutinous rice balls with a sweet filling, such as red bean paste (a pretty popular filling in desserts, I've been fooled more than once when purchasing what I assumed to be a chocolate filled pastry).

Red bean buns - 豆沙包 - dòushābāo One of my favorite desserts so far. These are steamed buns with a sweet red bean paste filling that I'd definitely recommend.

Egg custard bun - 流沙包 - liúshābāo A sweet and savory bun, with a lava-like egg yolk filling. A pretty interesting dessert, as it's both sweet and savory.

Pumpkin cake - 南瓜饼 - nánguābǐng I haven't tried this yet, but it definitely looks good. A fried and crunchy cake with a sweet filling such as red bean paste.

Eight treasure rice pudding - 八宝饭 -bābǎofàn This is a pretty popular dessert, especially during the Lunar New Year. It gets this name becase of the toppings, which are eight or more different types of dried fruits and nuts arranged on top of the sweet rice, with (once again) red bean paste.

Hawthorn stick/ Candied Haws/ Sugar coated haws/ Bingtanghulu - 冰糖葫芦 - bīngtánghúlu This treat has quite a few translations and you may have probably already seen it. This is basically candied fruit covered with a sweet, crunchy and sugary syrup. Traditionally, Hawthorn is used but other fruits such as grapes, strawberries and oranges are also popular options.

Sachima - 沙琪玛 - shāqímǎ I haven't tried this snack yet, but it looks quite fascinating. Sachima is made from fried batter stuck together with a sugary syrup, with an interesting texture.

Sesame balls - 芝麻球 - zhīmaqiú Similar to the rice glutinous balls, this treat is also made from glutinous rice flour with varying fillings including lotus seeds, mung bean and red beans, and sesame seeds.

Water chestnut cake A sweet pan-fried cake made from chinese water chestnut, with a unique semi-transparent appearance.

Wintermelon puff/ Wife cake/ Sweetheartcake - 老婆餅 - lǎopóbǐng This cake has many names, mainly because it has several different origin stories, each more fascinating than the next. This dessert is a flaky pastry with wintermelon, almond (not red bean this time!) paste and sesame filling.

Fortune cake - 发糕 - fāgāo Not a fortune cookie! This is a spongy steamed cupcake cake commonly made for the New Lunar Year celebrations and occasionally other events. They're usually a white-ish or brown-ish color, but they're often dyed bright colors to add extra festivity.

Mooncake - 月饼 - yuèbǐng This is a pretty well-known dessert, commonly prepared for the Mid-Autumn Festival. Mooncakes are smallish steamd/fried (depends on the region) cakes with a sweet filling that can also sometimes have an egg yolk inside.

Osmanthus cake - 桂花糕 - guìhuāgāo This is a unique traditional pastry made from glutinous rice flour, honey and osmanthus. This cake has a really interesting texture, as it's quite dense but also airy in a way? I'd definitely recommend trying it, as it's not super sweet and goes really well with tea.

[buffetlicious]

The Mid-Autumn Festival (中秋节), a Chinese celebratory season observed by many East and Southeast Asians, has begun. Held on the 15th day of the eighth lunar month, which is in the middle of autumn, the festival marks the end of the season’s harvest and is a time to appreciate the moon at its fullest and brightest. Besides feasting eyes on the moon and lanterns of different shapes and sizes, Mooncakes (月饼), a rich pastry with all sorts of fillings, are undoubtedly the main highlight of the festival and are traditionally shared among family and friends.

The Cantonese Mooncake (广式月饼) is the most commonly found traditional mooncake in Singapore. Its fillings consist of lotus seed or red bean paste and usually include one, two or four salted duck egg yolks. Many would also be familiar with the snow skin variant that was created in Hong Kong in the 1960s as a healthier alternative to traditional baked mooncakes. The fillings and a ball of dough are traditionally pressed into a wooden mould, which embosses intricate wordings of the pastry shop’s name or stuffing on top of the pastry.

A mooncake with various flavours such as rich, savoury-sweet and peppery, the Hainanese Mooncake (海南月饼), also known as Su Yan Bing (酥盐饼) is traditionally filled with ingredients such as fried shallots, lard, salt, white pepper, rose-flavoured white sugar, sesame seeds, melon seeds and dried wild tangerine skin peel. The filling is encased in a thin crust made with flour, salt and lard.

The Hakka Mooncake (客家月饼) is also called Yu Gao (月糕) and is a flat, snow-white disc that is typically made with cooked glutinous rice flour and sugar, giving it a crumbly and powdery texture. It is usually embellished with more intricate designs, often with animals and flowers. Although it doesn’t usually contain any fillings, some come with candied winter melon, desiccated coconut and sesame seeds mixed with glutinous rice flour, sugar, margarine and water.

Easily distinguishable by the red stamp of Chinese characters on the top of the crust and its white disc-shaped pastry which resembles a bright moon, the Hokkien Mooncake (福建月饼) consists of a dry and sweet filling that is made of candied winter melon, tangerine peel, melon seeds, sugar, and cooked with lard or peanut oil. A less common type is a savoury version with minced meat filling. Once known as Scholar Cakes (状元糕), they were given to those who took part in the Imperial examinations. Today, it is given as a symbol of good luck to those who are about to sit for their exams.

Many would be familiar with the Teochew Mooncakes (潮州月饼). It has a crispy, spiral-layered crust that crumbles easily. It originated from the Chaoshan (潮汕) area in Guangdong Province and typically consists of yam paste and a salted duck egg yolk. Other traditional versions of the Teochew mooncake are still made by old school bakeries in Singapore. For example, La Bia (朥饼 or lard biscuit), where ‘La’ refers to pork oil, has a thinner, flaky crust with a thick mung bean or red bean filling. There are also alternative fillings including red bean, mung bean or lotus seed paste. There is also a steamed version of the typically baked Teochew mooncake, called La Gao (朥糕). It can either be served plain or with a mung bean filling.

A Snow Skin Mooncake (冰皮月饼) variant was created in Hong Kong in the 1960s as a healthier alternative to traditional baked mooncakes. Similar to mochi, its crust is made of glutinous rice flour and varies in colour, based on the flavours used. And unlike traditional mooncakes, these are best served cold!

Mooncake information and drawings courtesy of Ministry of Culture, Community and Youth.

[not100bees]

My orange chicken recipe It's not authentic but it is very very good.

You take chicken. I use chicken breasts because they're lean and they take to the oven better but you can use chicken thigh. Just any boneless chicken will do. Okay you take eggs. You scramble the eggs and then you dunk the chicken at the eggs and then you dunk the chicken in a two-part cornstarch one part flour mixture. If you want it to be really really good you can fry it but I bake it because it's slightly healthier.

Then for the orange sauce I take orange juice, brown sugar, rice wine vinegar if you have it, white vinegar if you don't, soy sauce, minced garlic, crushed red chili pepper, orange zest, and the oranges that you zested. It should be a dark orange but still recognizably orange not brown and the strongest taste should be orange but definitely tangy and sweet. Then you mix cornstarch with water, and add it to the sauce and then you toss the cooked chicken and thinly sliced green onions I also like to add bell pepper but it's not mandatory with the sauce until it's glossy. And then I serve it over udon noodles. If I have udon noodles if I don't I do fried rice.

[oni28]

November 2023 Recipe_Nerikiri Wagashi, Injeolmi

[Recipe Information]

※ Need Recipe Pack Mod Latest Version (23.11.06 version) ※

Nerikiri Wagashi

1, 4, 8 serve

Category : Desserts

Cooking Level_09

Vegetarian-Safe, Lactose Free. Nerikiri Wagashi is a traditional Japanese dessert made in the form of flowers or leaves shape with dough consisting of sweet white bean paste and glutinous rice flour.

Required Ingredients for 1 serve : Glutinous Rice Flour 1 Cup(1), Red Bean Paste 1 Serve(1)

Required Ingredients for 4 serve : Glutinous Rice Flour 1 Cup(2), Red Bean Paste 1 Serve(2), Sugar(1)

Required Ingredients for 8 serve : Glutinous Rice Flour 1 Cup(3), Red Bean Paste 1 Serve(3), Sugar(2)

Lots challenge 'Simple Living' Compatible.

Group Cooking Compatible

Injeolmi

1, 4, 8 serve

Category : Desserts

Cooking Level_05

Vegetarian-Safe, Lactose Free. Steamed glutinous rice pounded in a mortar shaped into small pieces and covered with various coating powders. Bean powder is most commonly used for this type of rice cake.

Required Ingredients for 1 serve : Glutinous Rice Flour 1 Cup(1)

Required Ingredients for 4 serve : Glutinous Rice Flour 1 Cup(4), Sugar(1)

Required Ingredients for 8 serve : Glutinous Rice Flour 1 Cup(8), Sugar(2)

Lots challenge 'Simple Living' Compatible.

Group Cooking Compatible

All ingredients are optional

Glutinous Rice Flour can be download here.

Red Bean Paste 1 Serve can be download here.

[Language]

Korean (by_oni)

English (by_oni)

📌T.O.U

-Don’t re-upload

(Latest patch compatible)

👩‍👩‍👧‍👦 Public Released on November 28th, 2023 (KST)

Nerikiri Wagashi DL

Injeolmi DL

[fullcravings]

GF Almond Flour Biscuits

[morethansalad]

Clementine Orange Carrot Mochi (Vegan)

[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 close-up of a baguette lined with sliced cucumber and topped with cauliflower coated in a deep red sauce, diced tomato, and a white sauce. End ID]

Sandwich with sesame-gochujang cauliflower and garlic-yoghurt sauce

Inspired by Vietnamese bánh mì thịt, this submarine sandwich pairs fresh vegetables with fried cauliflower coated in a spicy, tangy, savory, and sweet sauce. Toasted sesame oil and the fermented notes of gochujang add depth and complexity to the mildly nutty backdrop of the cauliflower, while the raw garlic in the yoghurt sauce brings the taste profile to a sharp head.

Also consider pairing the gochujang cauliflower with vegetables of your choice in a rice bowl or salad.

Recipe under the cut!

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Ingredients:

Serves 4.

For the dish:

4 bánh mì, or 2 freshly baked baguettes halved and cut open

300g cauliflower florets (1/2 a small head)

1/2 cucumber, sliced

2 inches carrot, julienned

1 small roma tomato, diced

Other toppings of choice

Drizzle toasted sesame oil

1 Tbsp toasted sesame seeds

For the batter:

2 Tbsp (15g) all-purpose flour

2 Tbsp (20g) potato starch

1 Tbsp (10g) egg replacer for baking (optional)

Water

For the gochujang sauce:

2 Tbsp gochujang

1 Tbsp gochugaru (Korean red chili flakes)

1 Tbsp granulated sugar

1 Tbsp Korean soy sauce

2 tsp rice vinegar

2 cloves garlic, grated

1 green onion, sliced

Pinch salt

Pinch MSG (optional)

Several cracks ground black pepper

Water

For the yoghurt sauce:

1/4 cup non-dairy yoghurt

1 clove garlic, grated

1 tsp high-fructose corn syrup, or sugar

1/2 tsp rice vinegar

Pinch salt

Instructions:

1. Break cauliflower into smallish florets and wash. Prep vegetables.

2. Mix all gochujang sauce ingredients and use a blender or immersion blender to pulverise the green onion. Add a bit of water as necessary to achieve a slightly runny consistency. Set aside.

3. Mix all yoghurt sauce ingredients and whisk to combine. Set aside.

4. Heat a small pot with several inches of oil to 350 °F (175 °C). Mix all dry batter ingredients in a mixing bowl. Add just enough water to obtain a mixture the consistency of pancake batter. Do not overmix.

5. Coat cauliflower with batter and carefully drop one floret at a time into the oil. You may have to fry them in multiple batches. Fry until lightly golden brown and floating. Set aside onto a paper-towel-lined plate.

6. Increase the heat to bring the oil to 400 °F (200 °C). Fry cauliflower again for 30 seconds until deeply golden brown. Set aside.

If you aren't comfortable deep-frying, you may bake battered cauliflower at 400 °F (200 °C) for 30 minutes, turning over halfway through.

7. Heat a large skillet on medium and cook gochujang sauce, stirring often, until thickened. Add cauliflower and stir to coat. Drizzle in sesame oil and sesame seeds and stir again.

8. Serve immediately with bread, vegetables, and yoghurt sauce.

[girlactionfigure]

Ten Tips for an Easy Yom Kippur Fast

Fasting doesn’t necessarily mean suffering. There’s quite a bit we can do to alleviate the bodily and mental stress that normally accompanies a fast. The day before the fast, follow the following guidelines:

1. Cut down your caffeine intake to minimize headaches. That means stop drinking coffee, tea, and cola at least eight hours before the fast, and preferably twenty-four hours before the fast.

2. Avoid salty, spicey, and fried foods on the day before the fast.

3. Avoid white sugar, white flour, and white rice. Eat whole-grained foods such as brown rice and whole-wheat bread or challa.

4. Drink a lot of water all day long.

5. Eat a good breakfast that includes fruits, veggies, eggs or sardines, and whole grains.

6. The pre-Yom Kippur meal (se’uda mafseket) should include baked or broiled fish, a veggy salad, consomme, a small portion of chicken or turkey, and a side dish of complex carbohydrates. Substitute sweet deserts with watermelon or other water-retaining fresh fruit, and a cup of herb tea with a whole-grain cookie.

On Yom Kippur:

7. The more you immerse yourself in prayer, the less you’ll think about food.

8. Rest between prayers. Don’t run around outside, especially in the hot sun. Save your voice for prayers. Idle talking will make you thirstier, and will detract from the holiness of the day.

After the fast:

9. Drink two glasses of water, and then eat solids gradually, so as not to shock the digestive system. Begin with fruit, like plums or grapes. The worst thing people do is to consume pastries and soft drinks, or “lekach un bronfan” (cake and liquor) right after the fast (these are unhealthy anytime, all the more so right after the fast when they give your body a shock of glucose).

10. Forty-five minutes to an hour afterwards, one can eat a balanced meal with protein, carbohydrates, and vegetables. After eating, relax for an hour with your favorite book (preferably Gemara of the laws of Succoth from Shulchan Oruch) and your favorite beverage, then begin constructing your Succa.

Attention diabetics, heart patients, folks with high blood pressure, and people whose health depends on regular medication - you must be especially careful to ask your doctor if you are capable of fasting, and then consult with your local rabbi, giving him the doctor’s exact opinion. For many such people, it is a mitzva not to fast on Yom Kippur.