#teaspoon liquid smoke flavoring

[nomadtofumblr]

Kalua Pork savory, smoke-flavored pork butt. The Hawaiian sea salt can be substituted with any coarse salt.

[courtneyalamedabooks]

Kalua Pork Recipe savory, smoke-flavored pork butt. The Hawaiian sea salt can be substituted with any coarse salt. 3 pounds pork butt roast, 1/4 cup Hawaiian sea salt, 2 cups water, 1 teaspoon liquid smoke flavoring

[theocbyepisode]

Kalua Pork Recipe savory, smoke-flavored pork butt. The Hawaiian sea salt can be substituted with any coarse salt.

[kcrossvine-art]

Youre telling me a shimp fried this rice soup? No.  But with your help it can, for just pennies a day. Today on the the Redwall Cookbook we're making Shrimp'N'Hotroot Soup. 

(you may find the original recipe at the bottom if you’d like to follow along!)-

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Shrimp'N'Hotroot Soup?” YOU MIGHT ASK

Unsalted butter

1 onion

2 leeks

Vegetable stock (or vegetable bouillon)

Milk

3 potatoes

Curry or chili powder

Salt and pepper

Pre-cooked shrimp or prawns

I also added parsley flakes and smoke paprika for serving. The recipe recommends crusty bread!

Crusty bread. Like garlic or a baguette.

Stale potato chips would prolly taste good if ur into that sorta thing.

AND, “what does Shrimp'N'Hotroot Soup taste like?” YOU MIGHT ASK

Of all the redwall dishes so far this one has the most distinct 'savory' flavor

Smooth, rich flavor

The veggies came out nicer than id thought and i think the simmering and then adding liquid let it seep in.

The seafood smells intense after an hour or so (serve immediately)

The powder and the milk kept separating and i wonder if stirring more or adding the milk earlier wouldve made it emulsify better?

You could strain and serve the contents without the soup part!

Would pair well with a smooth red wine and a 'naked' salad.

Shimp-shimp-shimp-shimp-a-doop

. Used almond milk where milk called for . Used curry powder . Used garlic bread

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

Honestly feel free to just fuckin HEAP on the spices, in classic brit fashion, they have the tongues of arctic babies and you can barely taste the spice with the original portions given. The shrimp is understandably pre-cooked but as is they come out barely changed by the soup or spices, and if someone could tell me the reasoning behind not adding them earlier to soak up some of that good good stuff, id love to hear (genuine).

2 major points on this recipe; As its seafood, it does not keep well, you could maybe save it for later the same day. Beyond that youre playing with your life and it wont taste great. It is very fast to prepare (if you have prechopped veggies). Maybe 40 minutes from deciding to make it from having it in my belly, not counting veggie prep time as i did that the morning-of while reading.

So sorry for having this out late! I've been working on some projects like concept work for an upcoming indie TTRPG, commissions for folks DnD parties, and my own personal stuff. If it makes it up to yall, i did eat this on the 3rd of this month haha.

As much as I love seafood, unfortunately i dont make it much as its hard to store and can be finicky to prepare. This soup could be replaced with a few other centerpieces, or made vegetarian, but for how it is in the book- I give this recipe a solid 6/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again. 5 being average)

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

2 tablespoons unsalted butter

1 large onion, chopped

2 medium leeks, washed well and chopped

1 1/2 cups vegetable stock (or 1 1/2 cups water and 1/2 cube vegetable bouillon)

3 medium potatoes, peeled and chopped

1 teaspoon curry powder or chili powder, or to taste

Salt and pepper, to taste

8 ounces peeled, cooked shrimp or prawns, sliced if large

1 cup milk

Method:

In a large pot over medium heat, melt the butter. Add the onion and leeks and cook, stirring, until soft, about 5 minutes (do not let the vegetables brown).

Add the vegetable stock, potatoes, curry or chili powder, and salt and pepper. Cover and simmer until the potatoes are very soft, 15 to 20 minutes.

Add the shrimp and milk and gently heat. Serve with crusty bread.

[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.

[sweethoneyrose83]

Rambley's Railroad Menu ( Fanmade) Part 6

Lunch in the Dining Car

Locomotive Club Sandwich: Triple-decker sandwich with turkey, bacon, lettuce, tomato, and mayonnaise, served with a side of coleslaw or potato chips.

Pullman Porter’s Chicken Salad: A light and refreshing chicken salad with grapes, celery, and almonds, served on a bed of mixed greens or in a croissant.

Caboose Chili: A robust and spicy chili made with ground beef, beans, tomatoes, and a blend of spices, topped with shredded cheese and sour cream. 

Caboose Chili Recipe

Ingredients:

- 2 lbs ground beef - 1 lb ground pork - 2 tablespoons vegetable oil - 1 large onion, diced - 1 green bell pepper, diced - 1 red bell pepper, diced - 4 cloves garlic, minced - 2 (15 oz) cans kidney beans, drained and rinsed - 2 (15 oz) cans black beans, drained and rinsed - 2 (28 oz) cans diced tomatoes - 1 (6 oz) can tomato paste - 1 cup beef broth - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon cayenne pepper (adjust to taste) - 1 teaspoon dried oregano - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 1/2 teaspoon sugar - 2 bay leaves - 1 tablespoon Worcestershire sauce - 1/2 cup beer (optional) - 2 tablespoons masa harina (optional, for thickening) - Garnishes: shredded cheese, sour cream, chopped green onions, cilantro, jalapeños, and tortilla chips

 Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

2. Cook the Meat: Add the ground beef and ground pork. Cook until browned, breaking it up into crumbles with a spoon. Drain excess fat if necessary.

3. Sauté the Vegetables: Add the diced onion, green bell pepper, red bell pepper, and minced garlic to the pot. Sauté until the vegetables are softened, about 5-7 minutes.

4. Add the Tomatoes and Beans: Stir in the diced tomatoes, tomato paste, kidney beans, and black beans.

5. Season the Chili: Add the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, black pepper, and sugar. Stir to combine.

6. Add the Liquids: Pour in the beef broth, Worcestershire sauce, and beer (if using). Add the bay leaves.

7. Simmer: Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for at least 1 hour, stirring occasionally. The longer it simmers, the better the flavors will meld.

8. Thicken (Optional): If you prefer a thicker chili, whisk the masa harina with a bit of water to make a slurry and stir it into the chili. Simmer for an additional 10-15 minutes until thickened.

9. Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or spices as needed.

10. Serve: Remove the bay leaves and ladle the chili into bowls. Top with your favorite garnishes such as shredded cheese, sour cream, chopped green onions, cilantro, jalapeños, and tortilla chips.

Tips:

- Spiciness: Adjust the cayenne pepper to control the heat level of the chili. You can also add diced jalapeños or hot sauce if you prefer extra heat. - Vegetarian Option: Substitute the meat with a mix of diced mushrooms, additional beans, or a meat substitute for a vegetarian version. - Slow Cooker Method: After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Enjoy! 

[thevegans]

Easy Vegan Paella 🥘

Hot delicious vegan paella is an exquisite culinary creation that tantalizes the taste buds and showcases the vibrant flavors of plant-based ingredients. With a harmonious blend of aromatic spices, tender grains of saffron-infused rice, and a colorful medley of fresh vegetables, this vegan version of the classic Spanish dish is a testament to the creativity and innovation of plant-based cuisine. Each mouthful offers a delightful explosion of flavors, as the rich tomato base intermingles with the smoky undertones of paprika, while the vegetables lend their unique textures and natural sweetness. The absence of animal products does not compromise the dish's depth and complexity, but rather allows the natural flavors of the ingredients to shine through, creating a truly memorable and satisfying dining experience. Whether you follow a vegan lifestyle or simply appreciate exceptional food, hot delicious vegan paella is a culinary masterpiece that showcases the incredible possibilities of plant-based cooking.

Ingredients:

1 red bell pepper

1 yellow bell pepper

1 cup kidney beans (cooked or canned)

1 cup green beans, trimmed and cut into bite-sized pieces

1 1/2 cups paella rice (such as Arborio or Bomba rice)

3 cups vegetable broth

1 onion, finely chopped

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon turmeric

1 teaspoon dried oregano

1/2 teaspoon saffron threads (optional)

Salt and pepper to taste

Lemon wedges for serving

Fresh parsley, chopped (for garnish)

Instructions:

Prepare the vegetables: Slice the red and yellow bell peppers into thin strips.

Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes until softened.

Add the sliced bell peppers and green beans to the pan, and cook for another 5 minutes until they start to soften.

Stir in the smoked paprika, turmeric, dried oregano, and saffron threads (if using). Make sure the spices coat the vegetables evenly.

Add the paella rice to the pan and stir to coat the grains with the spice mixture. Cook for 1-2 minutes to lightly toast the rice.

Pour in the vegetable broth and bring it to a boil. Reduce the heat to low and let it simmer, uncovered, for about 15 minutes. Stir occasionally to prevent sticking.

After 15 minutes, check the rice. If it's still too firm, add a little more vegetable broth and continue simmering for another 5 minutes.

Once the rice is almost cooked and the liquid has been mostly absorbed, add the kidney beans to the pan. Stir gently to incorporate them into the rice.

Continue cooking for another 5-10 minutes until the rice is tender and has absorbed most of the liquid. If needed, add more vegetable broth in small amounts to keep the rice moist.

Season with salt and pepper to taste, and remove the paella from the heat. Cover the pan with a clean kitchen towel and let it rest for 5 minutes.

Serve the vegan paella hot, garnished with fresh parsley and lemon wedges on the side. Squeeze some lemon juice over the paella before eating for added brightness.

Enjoy your flavourful and delicious vegan paella!

[fallenup]

4 large eggs

2 tablespoons whole milk, half and half, heavy cream, or water

Shredded or crumbled cheese (optional)

Salt and pepper (I prefer sea salt and freshly ground black pepper)

Butter (alternate oils include olive oil, ghee, avocado oil, or nonstick oil spray)

This recipe makes 2 servings, 2 eggs each (4 total), in a medium-sized nonstick skillet. In my experience 4 eggs tends to be the easiest to deal with in a standard medium-sized skillet and scrambles the most evenly. For a small skillet, try 2 eggs at a time. If you have a very large skillet (over 11″), try 6 at a time. Always use a skillet with a nonstick coating or a well-seasoned cast iron pan for best results.

If adding cheese, a good ballpark amount to use is about 1 tablespoon of shredded cheese per egg.

Let’s talk for a moment about egg quality. You can scramble any eggs and come out with a decent scramble, but if you want to take things to another level, make sure the chickens that laid your eggs were pasture-raised and given plenty of room to roam and forage. Pasture-raised eggs tend to be tastier with more nutritious, bright yellow yolks. Try checking out your local farmer’s market, health food store or even a neighbor with chickens to see if you can score a deal on farm-fresh eggs.

If you plan on adding cheese to your eggs, make sure that the cheese is shredded/prepared and set aside so you can add it to the non-stick skillet quickly. Place your skillet on the stovetop and turn on the heat. I leave the heat somewhere between medium low and medium, so it warms up but doesn't get too hot.

Nonstick skillet preheating on stovetop.

Meanwhile, prepare your eggs. Break them into a bowl with a tablespoon of milk, half and half, or water (I prefer half and half or milk). Add some salt and pepper – I typically add about 1/8 teaspoon of sea salt and a few turns of black pepper. You might use more or less according to taste. If you're dairy intolerant or don't like the taste of milk, feel free to use water – but don't skip adding a little liquid, as it helps to add fluffiness to the scramble. I personally love the way creamy half and half enhances the flavor of the eggs.

Four cracked eggs in a large mixing bowl together with milk or half and half - on a wooden table. Whisk lays beside the bowl.

Use a fork or whisk to beat the eggs briskly for 30-60 seconds, making sure the eggs are fully broken up and mixed well with the milk and the seasonings. Use a little elbow grease here, the more you whip it the better.

Hand using a whisk to scramble eggs in a large mixing bowl, which rests on a wooden table.

Lightly grease your hot skillet, coating the surface with a thin layer of oil or butter. I typically use butter, but only if the skillet isn't very hot – butter has a low smoke point, which means it burns easily. If the skillet has heated up a lot, try using ghee, avocado oil, or something with a higher smoke point. If using nonstick spray oil, use caution and keep it away from any open gas flames.

Pour the eggs into the skillet. Keep the heat on medium/medium low, you don't want to rush it here– if the skillet is too hot the eggs will cook too quickly and become rubbery. Once you pour the eggs in they will begin to cook immediately. Using a spatula (I use a wooden or silicone spatula so I won't damage my pan's nonstick coating), begin pulling the cooked outer edges in towards the center of the eggs. Uncooked eggs will flood the area you just pulled back. If you are adding cheese, now is the time to sprinkle it into the skillet. This will allow ample time for the cheese to melt and integrate into the eggs.

Move the spatula around the edge of the skillet, pulling the cooked edges towards the center and re-flooding repeatedly. Cooked scrambled eggs will gather in the center of the skillet.

Hand with wooden spatula folding scrambled eggs from outside inward in a nonstick skillet on stovetop.

At a certain point, the uncooked eggs will no longer flood and the scramble will all collect in the center of the skillet, but it will still be slightly runny in texture. Begin breaking up the scramble; quickly turn undercooked areas and keep the scramble moving to make sure that all surfaces cook evenly. Never leave a surface in contact too long with the skillet or it will become overcooked.

Hand using a wooden spatula to scramble eggs in a nonstick skillet on a stovetop.

Turn off the heat when the eggs are about 90% cooked. When the eggs are done, serve immediately. Perfectly cooked scrambled eggs are moist but not runny, with no crisp or brown edges. This technique may take a bit of practice, but it is quite simple. With time you too will be making and serving moist, fluffy scrambled eggs!

i know how to make scrambled eggs, but thank you!

[abramsbooks]

RECIPE: Jacques’s Boeuf Bourguignon (from Fake Meat by Isa Chandra Moskowitz)

Is Julia Child smiling down on us for this one? Probably not. But damn, it’s delicious. All the wine-kissed smoky satisfaction that you want in boeuf Bourguignon. Jackfruit is grilled and charred to rep the meat, along with its trusty sidekick, porcini mushrooms. Lentils add beefy body and smoked paprika brings that bacon kick that vegans love so much. Toasting slices of garlic for this stew creates big, garlicky bites that really make it, so don’t you dare mince it instead. Pearl onions are an iconic component to Julia’s recipe, so I use them here. They’re cooked on the grill right after the jackfruit so that you aren’t using too many dishes. But if you leave them out, no big deal. Julia is already disappointed in us so it can’t get any worse. Serve over ridiculous amounts of mashed potatoes.

Serves 6 to 8

2 (20-ounce/570 g) cans green jackfruit, packed in water

6 tablespoons (90 ml) olive oil

Salt

2 cups (260 g) pearl onions

2 cups (230 g) sliced shallots

¼ cup (35 g) sliced garlic

2 cups (280 g) peeled and sliced carrots, in ¼-inch coins

3 tablespoons chopped fresh thyme

4 bay leaves

2 teaspoons smoked paprika

1½ cups (360 ml) dry red wine

Freshly ground black pepper

½ cup (95 g) uncooked green or brown lentils

1 ounce (28 g) dried porcini mushrooms

5 cups (1.2 liters) vegetable broth

2 tablespoons tomato paste

¼ cup (30 g) all-purpose flour

¼ cup (13 g) chopped fresh parsley, for garnish

HOT TAKE Double-check that the jackfruit is canned in water, not in syrup. You don’t want any sweetness here; even if you wash it off, it would still be super weird.

Drain and rinse the jackfruit. Pat dry. Remove and discard the core from the jackfruit pieces; it looks kind of like a seed. Toss the rest in a bowl with 3 tablespoons of the olive oil and a big pinch of salt.

Preheat a cast-iron grill over medium heat. When the pan is hot, place the jackfruit in as much of a single layer as possible. You will need to do this in two batches. Grill for about 5 minutes, until charred and smoky, then use a thin metal spatula to toss and grill again for 3 more minutes. Transfer to a bowl and set aside to add back later. Repeat with the second batch.

In the same bowl used for the jackfruit, toss the pearl onions in 1 tablespoon olive oil and a pinch of salt to coat. Place them on the hot grill. Let cook until softened and charred in some spots, flipping occasionally, about 15 minutes.

In the meantime, preheat a 4-quart (3.8 liter) pot over medium-high heat. Sauté the shallots and a pinch of salt in the remaining 2 tablespoons olive oil until translucent, 5 to 7 minutes. Add the garlic and carrots and sauté for about 5 more minutes. Add thyme, bay leaves, smoked paprika, and 1 teaspoon salt and toss around for a minute.

Pour in the wine to deglaze the pan, scraping the bottom with a wooden spatula, and bring to a boil. The liquid should reduce in about 3 minutes. While it’s reducing, grind in ample amounts of fresh black pepper.

Add the lentils, porcinis, broth, and tomato paste, cover the pot, and bring to a full boil for 5 minutes or so. Lower the heat, leaving the lid ajar for steam to escape, and simmer until the lentils are tender, about 30 minutes.

In a measuring cup, mix the flour into ½ cup (120 ml) water with a fork until no lumps are left. Slowly add the water-flour slurry to the pot, mixing it in well. Let cook for about 10 minutes, stirring often. If it appears too thick, thin with a little water.

Mix in the reserved jackfruit and pearl onions and heat through. Shut off the heat and let the stew hang out for about 15 minutes, for the flavors to marry. Serve with mashed potatoes and garnish with parsley.

Bestselling author Isa Chandra Moskowitz shows you how to create your own vegan meats, like deli slices and ground beef, that will satisfy every craving

“I’m an animal lover and that love doesn’t end when I get hungry. Do I miss meat? Not really. But here’s what I do miss: Aromas. Experiences. Methods. Traditions.

“I remember all the tastes and sensations from my omnivore days, even though they were so long ago. My grandmother’s meatballs, burnt on one side. Slurpy seafood pasta at a café along the bay, my teeth scraping against the hard oyster shells. My favorite pizza burger from a diner underneath a Midtown office building, the feel of the vinyl seat as I bounced with excitement at the sight of the melty mozz arriving at the table.

“These are the moments you could say I miss. Maybe you do, too. But we don’t have to.” —from the Introduction

Fake Meat is packed with 125 recipes that will satisfy every kind of meat craving, from a vegan Philly cheesesteak and a basket of wings to a rich, gooey lasagna.

For more information, click here.

[shoshonecookhouse]

Source

Yellow Split Pea Soup

I love this simple recipe, because it requires so little time in the kitchen. Substitute green split peas if you like, but you will lose the rich, mellow flavor of the yellow split peas.

INGREDIENTS

1 cup yellow Split peas (Click the source link above to buy)

4 cups water

1/2 cup diced celery

1 carrot, diced

1/2 medium yellow onion, chopped

1/4 teaspoon thyme

1 bay leaf

3 strips Oscar Mayer Louis Rich Turkey Bacon, diced (Optional, but you may wish to add two drops of Wright's Liquid Smoke, or season with one of the many vegan Bacon Salt products out there.)

Salt to taste

DIRECTIONS

Combine all ingredients in a soup pot or Dutch oven. Cover and simmer one hour, or until the peas are soft.

Blend until desired consistency is achieved. An immersion blender is ideal for this purpose. Reheat, if necessary after blending. Salt to taste and serve.

We love this one with big slabs of hot, buttered cornbread -- not only because it's delicious, but because, together, the corn and peas constitute a complete protein.

[lotrobsession]

Havarti and Arugula Grilled Cheese with Smoky Bacon Jam and Triple Herb Butter YIELD: SERVES 2

Ingredients:

Bacon jam 1 pound bacon, chopped 1/4 cup diced onion 1 teaspoon smoked paprika 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons brown sugar (light or dark) 1 cup bourbon 2 cup low-sodium chicken stock 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoons unsalted butter

Triple herb butter 6 tablespoons unsalted butter 1 tablespoon chopped fresh basil 1 teaspoon fresh chopped oregano 1 teaspoon fresh chopped thyme 1/8 teaspoon salt

Sandwich 4 thick slices Italian or ciabatta bread 12 ounces cold Havarti cheese, sliced 2 cups baby arugula greens

Directions:

Bacon jam Heat a large Dutch oven over medium-low heat and add the bacon. Cook until the fat is started to render and a few pieces of the bacon are crispy. Stir in the onion, paprika, salt and pepper and cook for 5 minutes. Stir in the brown sugar and cook for another minute or so.

Stream in 3/4 cup bourbon and 1/2 cup of chicken stock, stirring with a wooden spoon to release any bits of flavor from the bottom of the pot. Simmer the mixture, stirring occasionally, for about 10 minutes until the liquid has evaporated and the mixture has thickened. Stir in the remaining bourbon and 1 cup of stock, cooking again for 10 more minutes while stirring, until that liquid has evaporated too. Add the last of the chicken stock.

Transfer the mixture to a blender and very carefully, blend until pureed.

Return the mixture to the same pot and cook for another 10 minutes until it has cooked down a bit more and thickened. Taste and add more salt and pepper if needed. Stir in the butter. Let cool completely before scooping into an airtight container and storing in the fridge. I like

Triple herb butter Whisk ingredients together until combined.

Sandwich Heat a griddle or skillet over medium-low heat. To assemble the sandwich, spread the inside slices with bacon jam. Top with a few slices of cheese and 1 cup of arugula each. Spread the outsides with the herb butter . Cook until the bread is toasty and golden brown and the cheese is melted. Serve with extra bacon jam.

[teishimusic]

Recipe for Mom's Shredded Elk Sandwiches This recipe, which is reminiscent of sloppy joes, can be used with elk or venison because it eliminates the gamey flavor. 3 tablespoons brown sugar, 1 tablespoon liquid smoke flavoring, 2 teaspoons celery salt, 1 tablespoon dry mustard powder, 1 teaspoon onion powder, 1/8 teaspoon ground nutmeg, 1 teaspoon garlic powder, 3 drops hot pepper sauce, 10 hamburger buns split, 1.5 cups ketchup, 1 elk roast cut in half, 1 tablespoon lemon juice, 2 teaspoons Worcestershire sauce, 2 teaspoons ground black pepper

[mothmanns]

i would like to know the cocoa recipe

yes yes yes of course!! its soooo easy and not to sound like a mommyblogger but once you try this homemade…. i won’t say you’ll only ever make homemade hot cocoa again cause god knows i love swiss miss but the world becomes your cocoa oyster. this is for one serving, but feel free to adjust as needed!

now the first thing youre going to do is set the kettle on. if you dont have a kettle, you can boil water in the microwave (i won’t tell anyone). the key thing here is that you only need about a tablespoon or two of water per serving; just a tiny splash will do, so it won’t take long at all for your water to boil.

while your water is getting het up, you’re going to get a small pot. to the pot add one heaping spoon of cocoa powder and two heaping spoons of sugar. stir them together and wait until your water boils.

once your water is boiling, add just a splash! You want barely enough to form a liquid. If you’re uncomfortable eyeballing, measure out 1-2 tablespoons; this isn’t a picky recipe. whisk together the water, cocoa, and sugar, and put it over medium or medium-high heat. continue whisking until all the lumps are gone.

when your chocolate syrup (yes, you just made chocolate syrup!) starts to bubble, its time to add the milk. i personally like to measure out a shy mugful of milk and pour it into the pot to make sure you always have the perfect portion size.

and… thats basically it. adjust the heat and stir occasionally until the milk is steaming. if you accidentally scald the milk (ie, bring it to a boil), no problem— take it off the heat, wait for it to cool a bit, then use a spoon to skim the skin off the top. then add a pinch of salt (NOT OPTIONAL). salt is a flavor enhancer and you need it to be able to fully taste the chocolate and sugar. otherwise your hot cocoa will just be bland and boring.

BAM. CONGRATS, you just made homemade hot cocoa! the best thing about this recipe is that it scales perfectly; ive made a dozen servings in the same pot without a problem (just measure the ingredients accordingly). this is, of course, a very basic recipe, so i’ll tell you some ways to spice it up!

1) add vanilla (or any!) extract! make sure you add any alcohol-based flavors at the very end, after youve taken the pot off the heat. this will keep the flavors as rich and prominent as possible. try out any extract you want! almond is my favorite, but mint and rum are both good too. add about 1/2 tsp (or a tiny splash) per serving.

2) make salted hot chocolate. simply add a few extra pinches of salt, tasting along the way until its perfect! this is my favorite way to “elevate” hot chocolate (protip: you can also add salted whipped cream as a garnish! simply whip heavy cream with a few pinches each of sugar and salt and throw a dollop on top of each serving.)

3) add cinnamon! i prefer to add a cinnamon stick with the milk and keep it in the cup when i serve it, but you can also use powdered cinnamon; just know that the powder will be present in your final product.

4) spicy hot chocolate: to the syrup, add a bit of chili powder. i like a mix of ancho and cayenne for the perfect level of smoke. don’t add too much! you want just enough to make your throat burn.

5) make it bougie, by which i mean richer. replace some of the milk with an equal volume of heavy cream. i always do this, no matter what kind of hot chocolate im making; the final product comes out thick and luscious and wonderful.

6) add alcohol. my personal favorite is amaretto (about 2-3 tablespoons per serving will do; add it after you take it off the heat). peppermint schnapps is another good choice. you want strong flavors to compete with the chocolate, so choose something like whiskey over vodka.

7) make it italian. this is an advanced hot chocolate technique, but i believe in you. take out about 1/4 c (per serving) of the hot chocolate and add it to a cup or bowl. then, add about half a teaspoon of corn starch. whisk until completely smooth (a handheld milk frother is especially handy), then pour the cornstarch mixture back into the pot. stir while you bring it back up to heat. the heat “activates” the corn starch, making your hot chocolate thicker. true italian hot chocolate is essentially pudding, and it’ll make some really weird noises while you slurp it; use less cornstarch for less thickening power.

8) garnish it. my favorite garnish is a scoop of vanilla ice cream, but feel free to use ready whip, actual whipped cream, a candy cane, a cinnamon stick, marshmallows/fluff, whatever you have on hand!

thats about it! you can use whatever alternative milk you want, i guess, though in this house we use ONLY full fat organic dairy milk (you think using 2% doesnt make a difference; i assure you, it does.). feel free to use more or less sugar or cocoa depending on how you like it! if you have any questions or if you give it a whirl, let me know! im more than happy to help spread the word of homemade hot cocoa :^)

[kcrossvine-art]

Good morn/noon/evening/after-you-woke-up! Now, I want you to imagine we are in a beige and light oak dressed kitchen, theres a plastic bowl artfully place on the island you bump your toes and hips on, and in that plastic bowl is plastic fruit, and on that plastic fruit is a decades worth of dead skin dust built up. It smells like vanilla perfume from the dollar store. On the 32-inch TV screen PBS is playing episodes of the coming of age drama 'Arthur'. We're cooking 'Stones Inna Swamp' from the Redwall Cookbook- And now a word from us kids…

(You can find the original recipe at the bottom if you’d like to follow along)-

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Stones Inna Swamp?” YOU MIGHT ASKWELL for ya soup base-

White beans

Kidney beans

Vegetable oil

Onion

Celery stalks

Garlic

Sliced mushrooms

Green bell peppers

Vegetable stock

Chopped tomatoes

Parsley

Paprika

Salt and pepper

Canned beans might work well if you dont want to soak overnight, just thoroughly rinse and dry them first. And for ya dumplin's-

Rolled oats

Breadcrumbs (preferably whole wheat)

Parsley

Margarine

Cheddar Cheese

Do be careful making these, the dish caked to the pan like ive never seen anything before.

AND, “what does Stones Inna Swamp taste like?” YOU MIGHT ASK

Its a, it feels like adult babyfood, almost?

The 'dumplings'- they taste like meatballs??

This recipe would probably taste better with Regular Meatballs but these are mice so its understandable

Theres less liquid at the end than the 'swamp' name would imply

Texture similar to a mash

Most flavor comes from the aromatic ingredients

Could deal with a bit more spice

The vegetables could also go for a nice sear or roast beforehand

Pairs well with a gelatin desert and sparkly water

The dish your white parent makes when they do something 'experimental'

. The dumplings dont have a measurement for the salt, I did what felt right and I'd say it came out to maybe ¼ cup salt? . Water measurement for dumplings is way way too little, do the tablespoons and then also half cup. . Where margarine called for, used butter

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It gives off the air of when your children complain about taco tuesdays, but they cant cook for themselves and your partner refuses to learn, so you pick something out from pinterest that says "Healthy Veggie Sunday Dinner Done in 10 Minutes!". Its not bad in the traditional sense, its bad in the sense that it brings not much good. This may partially be a neurodivergent thing but the amount of soft textures just fucks with my brain.

I feel like I'm eating joker mush. The cheese is a nice touch though!

From start time to serving time, it took about 2 hours, but that could be cut down with experience. I would highly recommend either cooking the parsley dumplings separately and then adding per serving, or serving and eating immediately, because they Will get soggy and they Will fall apart over time.

 The flavor itself is very nice and savory, the more salt  you add the more itd taste like meat I think! As usual, please do feel free to add more spices than listed. I could see smoked paprika, cumin, and sautéd spinach going enhancing this a fair bit. I think if I were to make this in the future i would fry the dumplings before adding them in with the soup, to give it more texture and 'body'.

I give this recipe a wham-bam-ghost-you-ma'am of 3/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) And now back to our show...

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Bean Soup Ingredients:

1/2 cup dried white beans

1/2 cup dried kidney beans

4 teaspoons vegetable oil

1 1/2 cups (1 large) sliced onion

2 celery stalks, chopped

1 garlic clove, crushed

1 1/2 cups (4 ounces) sliced mushrooms

2 green bell peppers, seeded and chopped

1 cup vegetable stock (or 1 cup water and 1/2 cube vegetable bouillon)

1 can (14 ounces) chopped tomatoes

1 tablespoon chopped parsley

1 teaspoon paprika

Salt and pepper, to taste

Parsley Dumpling Ingredients:

1 cup rolled oats

1/2 cup breadcrumbs (preferably whole wheat)

2 teaspoons chopped parsley

1/4 cup margarine

1/2 cup grated Cheddar cheese

Soup Method:

To make the soup, soak the dried beans in water overnight.

Drain the soaked beans and transfer them to a large pot. Add water to cover and bring to a boil. Boil the beans for 15 minutes, then reduce the heat and simmer until the beans are completely cooked, 40 to 50 minutes more. Drain.

In a large, preferably nonstick frying pan over medium heat, warm the oil. Add the onion, celery and garlic and cook, stirring, for 5 minutes. Add the mushrooms and peppers and cook, stirring occasionally, for 3 more minutes.

Add the beans, stock, tomatoes, parsley and paprika. Season with salt and pepper.

Bring to a boil, cover partially, and simmer for 20 minutes, stirring occasionally.

Dumplings Method:

To make the dumplings, stir together the oats, breadcrumbs, parsley and salt in a bowl. Add the margarine and rub it into the dry ingredients with your fingers until evenly distributed. Stir in 2 to 3 tablespoons of cold water, until the mixture just forms a dough.

Form the dough into twelve 1 '/2-inch round dumplings. Add the dumplings to the bean mixture and reduce the heat to low. Simmer, covered, turning the dumplings after 10 minutes, until they are cooked through, another 20 to 25 minutes.

Sprinkle with the grated cheese and serve.

[anjalishopping]

5 Easy Sesame Oil Hacks for Authentic Asian Flavors: Help You Cook at Home Better

Sesame oil, the number one choice in many Asian cooking recipes, is not only limited to the finishing option. Despite the fact it is only one item on the list, the flavour and fragrance of hazelnuts can be an absolute game changer and transform simple home cooking to something that might appear on restaurant menus. where do you begin? Nallennai and gingelly oil, both terms for untoasted sesame oil, are particularly common in South Indian cuisine and boast a number of health benefits.

Here are 5 easy sesame oil hacks to unlock authentic Asian flavors:

1. Choose Your Weapon: Hand-made vs. factory-made, paying attention to details both small and large. Untoasted Sesame Oil

There are two main types of sesame oil: burnt and unburnt while waiting.

Toasted Sesame Oil: And this is when the real taste sensation comes: the unforgettable dark oil with a unique, walnut-like flavor that I cannot get tired of. It is just the right climax for making finishes for the noodles, stir-fries, spring rolls or dumplings. Hence, low smoke point is why it is not to be applied in high heat cooking.

Untoasted Sesame Oil: This liquid oil is considered to be a gentle and smooth flavoring which is different than full flavored extra virgin olive oil. It is suitable for family grilling, as well as to be used in salad dressings and drizzled over prepared dishes for an appetizing and nutty flavor. Its smoke point is high and hence allows lighter frying which is required in sauteing.

2. Unleash the Power of Sesame Oil in Marinades:

Sesame oil will add flavors of unparalleled intensity to the marinades for meats, tofu, as well as vegetables. Apply two teaspoons each of toasted and untoasted sesame oils (for personal taste) along with soy sauce, ginger, garlic, and a small measure of honey to form an oriental marinade with which you will soak the dishes to result into soft and delicately flavorful dishes.

Challenge: Marination is the process through which liquids enhance our food with their flavors, a feat that requires time. Rather than last minute marinating especially the commonly used liquid marinades should be for at least 30 minutes or overnight.

3. Sesame Oil Magic for Noodles and Dumplings:

An adornment as simple as drizzling a few drops of toasted sesame oil suddenly creates an unexplainable elevation in the taste for noodle dishes and dumplings. Adding a layer of nutty richness, and creating a very balanced and aromatic flavor palette; this augments the quality of the food.

Impact on Flavor: A little is a much. Scale a couple of drops of toasted sesame oil and then add to your taste. Over killing is bad because it will overpower other flavors and make it unreasonable.

4. Don’t Forget the Dipping Sauce:

Sesame oil, which is commonly used all over the Asian region, becomes a main ingredient in many of these dipping sauce formulations. Mix it with soy sauce, rice vinegar, chili oil and a pinch of sugar for a dip that would be nice to serve on dumplings, spring rolls, and grilled meat.

Experimentation is Key: Go with your taste and alter the ratios of sesame oil, soy sauce, and vinegar to keep creating the unique blend of dipping sauce just the way you like it.

5. The Secret Weapon for Restaurant-Style Stir-Fries:

Sesame oil is a basic ingredient that professional chefs universally use to heighten the levels existing in any dish. Next, put the vegetables and your protein on medium-high heat and proceed to stir-fry and then add a little sesame seed oil to it just before serving. This vanification of sleeping will in the end uplift the pleasant smell of the stir-fry and will give it that slightwise nutty touch making it extraordinary.

Remember: Additionally, sesame oil has the property of easily burning. Introduce it literally in the last minutes before cooking as it can taste you bitterly otherwise.

Nallennai vs. Gingelly Oil:

Both nallennai and ingelly are just different for sesame oil, fortunately untoasted usually used in South Indian cuisine.

Conclusion:

Sesame oil is a super ingredient that can really help you become a master in Asian cuisine with these tricks of the trade at your home. These tips are handy, and they are going to supplement the flavor, aroma and consistency of your meals. Hence, you can introduce diversified foods to your menu. OK, people, go for your bottle of sesame oil and start your journey into one of the most diverse and delicious cuisines in the world!