beans stew

snowbell55  asked:

Thanks so much! I really appreciate it (especially the College Student's Cookbook), but I'm not so much looking for recipes as I am the processes and what things do, ie, how to cut up a chicken into pieces, what paprika does, how to fry things, which knife to use when you want to do "x", the difference between sauteing and frying, etc. Not so much "what to put together if you want to make X" but "if you do this then this will happen because of that". Do you have any resources for that?

Whoops, sorry I didn’t understand. I don’t have any resources for that, so I threw one together for you! My boyfriend has been a line cook for about seven years now, and he’s taught me so much about food. There are lots of simple things you can do to make food taste better- but let’s start with the basics.

College Cooking 101


Here is a list of materials that I believe are absolutely necessary to creating a quality product. Feel free to substitute anything based on your own personal preferences.

Cooking supplies:

  • Non-stick frying pan (cast iron pans are much more difficult to clean)
  • Pot (I would recommend a small pot that you can use to cook for just yourself, and a larger pot for cooking portions or for company)
  • Lid for said pot
  • Rubber spatula (much better than wooden spoons)
  • Tongs
  • Sheet tray
  • Strainer
  • Scissors (kitchen scissors)
  • A cutting board (I recommend plastic because they’re easier to wash)
  • Cutting knife
  • Bread knife (both knives should be sharpened every six months at least, you can take them to your local kitchen supplies shop)


  • Salt
  • Pepper
  • Dried chives (or real chives if you can swing them. Throw them in your ramen, your tuna salad, sprinkle them on top of pasta, etc)
  • Thyme (dried or fresh… dried is 3x as potent, use to season soups or pastas)
  • Rosemary (dried or fresh, use to season meats and starches)
  • Cumin (use this spice to rub meat)
  • Cinnamon
  • Sugar
  • Garlic powder or onion powder (used for meat rubs and seasoning soups or sauces)
  • Paprika (I would recommend avoiding smoked paprika, it’s got a super aggressive flavor… use this in small amounts sprinkled over things like you would the chives)

Basic produce:

  • Parmesan cheese (for sprinkling over pastas, you can get it pre-grated)
  • Cheddar cheese (for making sandwiches and mac and cheese)
  • Tomatoes (whole, crushed, paste, whatever… just have some sort of tomato product in your pantry at all times)
  • Potatoes (you can’t buy them pre-cut because the oxidize and turn gray if not used immediately… you can still eat them, but they don’t look pretty)
  • Onions (you can get them pre-cut)
  • Garlic (use to make sauce or soup bases)
  • Romaine hearts (lettuce has a short shelf life, but romaine hearts literally last forever and are healthier than eating iceberg lettuce)
  • Protein of some sort (whatever you like- steak, chicken, tofu, etc)
  • Something salty (like pickles, black olives, anchovies, etc)
  • Your favorite veggies (I like carrots and squashes the best)
  • Pasta (whatever is cheapest or on sale at your store)
  • Bread (freeze half a loaf and leave the rest in your fridge)
  • Eggs (egg beaters or whole eggs, whatever you like)
  • Butter (or a butter substitute)
  • Oil (olive oil is the most expensive)
  • Chicken stock (or vegetable stock, in a carton or cubed)


Basic (super duper duper basic) instructions on how to cook various items. I am not a trained professional- the information I’m providing is based off of personal experience only.


  • Steak (skirt steak or cube steak are easiest)
    • Cooking: Cook with oil. Outside of the steak should be grey. The inside should be light pink.
    • Seasoning: Create a simple spice blend and rub it all over the meat. Spice rubs always include salt and pepper, add whatever other spices you want.
    • Pair with: Starches or veggies.
  • Chicken (skinless and precut are easiest)
    • Cooking: Cook with oil. Outside should be starting to crisp, inside should be white and dry.
    • Seasoning: Salt and pepper work best. You can also coat chicken in panko bread crumbs.
    • Pair with: Starches, veggies, fruits, or pasta.
  • Pork (pork chops are easiest)
    • Cooking: Cook with butter or oil. Outside should be starting to crisp. Inside should be the same color as the outside, and should feel very dry and hard.
    • Seasoning: Create a simple spice blend and rub it all over the meat. Spice rubs always include salt and pepper, add whatever other spices you want. Meat should be completely coated in the spice rub, or it won’t taste like anything but the oil.
    • Pair with: Starches, veggies, or fruits.


  • Potatoes (little potatoes are easiest)
    • Cooking: Cook with oil. Outside should be starting to crisp, inside fork tender.
    • Seasoning: Rub (literally rub the potatoes with your hands) salt, pepper, oil and rosemary all over the potatoes.
  • Pasta (shapes are easiest)
    • Cooking: Boil water with a teaspoon of salt. Wait until the water is visibly boiling to add your pasta. I like my pasta al dente, so I always cook it for the shortest amount of time listed on the box.
    • Seasoning: Thoroughly coat pasta with whatever sauce you’re using, or it will taste dry. Good prepared sauce brands: Newman’s Own, Classico, and Barilla.
  • Orzo/Cous Cous/Pastina
    • Cooking: Cook in chicken or vegetable stock following package instructions. Stir every so often, and add additional stock as it is absorbed into the pasta.
    • Seasoning: I like to add dried herbs to the sauce as it reduces to add flavor. You can also add veggies early on and let them cook in the sauce.


  • Carrots/parsnips/beets (chopped are easiest)
    • Cooking: These can be pan fried in oil, boiled, cooked in a sauce/stew, or put on a sheet tray to roast in the oven. The easiest way to cook them is to add them to a sauce that you are heating up, and allow them to soften until they can be pierced by a fork.
    • Seasoning: Rub the veggies with salt before cooking, unless you are adding them to a sauce or stew.
  • Green beans/asparagus/brussels sprouts
    • Cooking: These are best pan fried with butter. Cook them until they are slightly crisped and fork tender. If you want to be fancy you can blanch them before hand. How to blanch: Boil water, and throw the veggies in for literally thirty seconds. Pour them into a strainer and douse them immediately with cold water from your sink tap until they are cool to the touch.
    • Seasoning: Salt works best before cooking. Butter after cooking.
  • Squash/eggplant/sweet potato (chopped are easiest)
    • Yes I know that sweet potato is a starch, but it fits better here.
    • Cooking: These veggies are best roasted until fork tender. Time varies. These veggies should be cooked with their skin left on.
    • Seasoning: Rub these veggies with salt and cook in a little oil. Top with butter after they are cooked.


- My Pasta Sauce Post. Click here.

- College Student Cookbook. Click here.

- Broke College Kid Masterpost. Click here.

- Cooking on A Bootstrap. Click here.

- Good and Cheap. Click here.

- Budget Bytes. Click here.

- Meals On The Go. Click here. (Not a cookbook, but super helpful)

I hope this helps!

Chicken White Bean Stew

The spice mixture is definitely a little new for me, y’know except the giant vat of cumin I apparently bathe in. I gravitate toward heavy hitters but I really did enjoy the more subtle and harmonic combination of flavors here. I’ve never really used fennel but it adds a surprising amount of depth and isn’t overpowering whatsoever; I know some people can’t stand that licorice sort of flavor. The Swiss chard holds more shape than spinach (which I prefer in a stew), the chilies and peppers give you that heat and that smoke, and let’s not forget those bright jewels of sweetness from the yellow corn. All-in-all, I don’t think there’s too much to say other than this is a warm, comforting meal with tons of protein, fiber, and a widespread of nutrients. Sort of what I’m about, really!

  • 1 ½ lbs boneless, skinless chicken breast
  • 1 lb dried navy beans (any white bean will work)
  • 2 TBSP olive oil
  • ½ large red onion, diced
  • 3 cloves garlic, minced
  • 2 anaheim chilies, diced
  • 2 jalapenos, deseeded, membrane removed, minced
  • 1 bunch swiss chard, leaves chopped
  • 1 cup fresh or frozen corn
  • 6 cups of chicken stock (preferably no salt added)
  • 4 oz of sherry wine (or another white cooking wine)
  • salt, to taste
  • ½ tsp black peppercorns
  • ½ tsp fennel seeds
  • 1 bay leaf
  • ½ tsp red pepper flake
  • 1 + ½ TBSP cumin
  • ½ TBSP oregano 
  • juice of a lemon

Directions: Soak your beans overnight and cook them to package instruction. In a large boiling pot, start boiling the chicken breasts in enough water to cover it by a few inches. I also like to salt that boiling water. Get that going so you can pull it out and let it cool while you’re prepping the rest. Prepare your vegetables. In a spice/coffee grinder, place the peppercorns, fennel seeds, and bay leaf and let it rip! Place your shiny new ground spices into a small dish for later. If your chicken is done and cooled by now, shred it with your fingers.

If you have another large soup out, whip it out. If you’re a sad pot-less asshole like I am, you’ll probably have to wipe up the one you just used for the chicken. OK. Heat up the olive oil over a high heat, the saute your onions and garlic until soft and fragrant. Add the chilies, jalapenos, and a dash of salt to do the same. Add the ground fennel, bay leaf, and peppercorns. Add another dash of salt. Add the red pepper flake, cumin, and oregano. Let the spices heat up and become fragrant. Hit it with the white wine now. Szzzzzzzz! Let it bubble for a minute or two before adding in your shredded chicken, cooked white beans, and the chicken stock. Use the majority of the salt you intended at this time. Let the stew come to a boil before lowering the heat and letting it simmer for 15-20 minutes. Add in the corn, a twist of fresh lemon, and swiss chard and let it simmer for 5-10 more minutes, until soft and shrunken. Adjust any seasoning if desired and enjoy!  Serves 8-10.

Imagine Grantaire seeing his friends in the stands of his fencing competition and blushing and grinning when hey cheer him on. He’s so disappointed when he loses, but they rush to him after the matches are over and tell him he was amazing and that they liked how smooth his movements were (Jehan shows him a poem inspired by him and he nearly cries)

Imagine Combeferre mentioning to Bossuet that he’s worried about finding a few people to proofread his dissertation and Marius, Enjolras and Joly read it through and offer suggestions (Marius for grammar, Joly because hes in a similar field, and Enjolras because this is Combeferre’s dissertation- he might not have constructive critisism but he wants to help)

Imagine Feuilly mentioning that he barely has time too cook in the evenings and usually ends up eating ramen noodles because they’re fast and cheap. A few days later he comes home from work and finds tupperwares labeled “veggie stir fry with tofu and rice“ and “black bean stew“. After a few week, he ends up leaving ingridients and recipes out alond with thank you notes- but he’s still not sure who is cooking the food. (They all are, except Bossuet for safey reasons)

Yiddish-speakers themselves, including some of the most prominent Yiddish writers of the late nineteenth and early twentieth centuries, routinely referred to their language as Zhargon – Jargon. It was a bastard tongue, bad German, a linguistic mishmash, hardly a language at all. Jews intent on assimilation found it particularly odious. In Germany for example, Jews tried to reduce Jewishness to a Konfession, a religion divorced from culture, insisting they weren’t Jews at all, but rather “Germans of the Mosaic persuasion” Go make the case in Yiddish, where every word, every linguistic tic, is a reminder of peoplehood. Consider, for example, Max Weinreich’s example of a more or less random Yiddish sentence: Di bobe est tsholent af Shabes – The grandmother eats warmed-over bean stew on the Sabbath. Bobe, “grandmother” is a Slavic word that entered Yiddish in the thirteenth or fourteenth century. Est was adopted a thousand years ago, from Middle High German. Tsholent, bean stew, came from Old French more than a thousand years ago, probably from chaud, “hot”, and lent, “slow” – a fitting name for a dish that Jews keep warm on the Sabbath, when cooking is not allowed. And Shabes, “Sabbath,” is a Hebrew word that dates back several thousand years. Quite literally, Yiddish is a living chronicle of Jews’ historical experience, proof of their peoplehood, and therefore spills the beans on assimilationist aspirations. No wonder Bourgeois Jews hated it; no wonder scholars ignored it. In 1873, for example, the German Jewish historian Heinrich Graetz afforded Yiddish just two paragraphs in his magisterial six-volume History of the Jews. Never mind that Yiddish was then the first or only language of 80% of the world’s Jews; for Graetz, it was “eine halbtierische Sprache,” a half-bestial tongue.

- Outwitting History: The Amazing Adventures of a Man Who Rescued a Million Yiddish Books by Aaron Lansky

The Signs as Soup:

Aries: A can of chef boyardee from 1982. A quality vintage.

Taurus: Chili that reminds you of home. You know not what subtle alchemy your mother did to make such common ingredients taste as such. You can never truly recreate it.

Gemini: A thick corn chowder with oyster crackers. As it was meant to be served. It was cooked with courage.

Cancer: A frozen round of french onion. As it melts in the pot you see it take its shape again. You watch as something industrial and soulless gives way to comfort.

Leo: A three bean stew your vegan friend served you. Hot damn its good. Like, really good. This is just three beans? Damn these vegans are clever.

Virgo: A tiny tiny bowl of miso. You wish you had gone slower but you just couldn’t.

Libra: A bowl of chicken noodle made with those thick egg noodles and huge chunks of chicken, salted with purpose and gusto. 

Scorpio: That bowl of pork stew you had at your friends Filipino wedding. You never did find out what it was called.

Ophiuchus: A bowl of ramen your lover made you. A combination of inexperience and happenstance caused the beef to be underdone an the veggies to be overdone but it was still delicious.

Sagittarius: The first bowl of pho you ever ate. You didn’t know what the plate of bean sprouts were for. 

Capricorn: A bowl of weapons grade spicy menudo. 

Aquarius: Borscht, served in a tureen. You’re 90% sure the woman who made it is some sort of witch. 

Pisces: A bowl of goulash that took four days to make. Eaten in the wilderness, under the stars.

Gooood day everyone! 👋😄 I’m a lucky son because @javanese_vegan mum’s home & she went on a cooking frenzy! 😜 I can’t be bothered to cook traditional Asian dishes, just too much work for me

If I ever have a wedding 👰🏻, this is the sorta food that will be served. People are gonna be pissed 😡 & weirded out because there’s no meat, getting tummy aches 😖 because they’re not used to eating lotsa veggies & I’ll be sending them home with good bowel movements 💩👍 (the best wedding favor ever)!!

Clockwise from top: Tofu Rendang, Green Lentils, 🍀🍄 Chye Sim-Oyster Mushroom Stew, 🐢 Turtle Beans, 🔶 Sambar Sweet Potatoes, Barley, ☘ Kang Kong Stew, Black Pepper 🍄 Shiitake Mushrooms, 😷 Sambal Petai (Stink Bean), Tempeh Asam Miso,🌱 Bok Choy & 🍘 Brown Rice

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I’m not even gonna lie - I love food! And yes, I ate the whole plate of this. Because it was the first vegan mac'n'cheese that I ever made. And because food is my friend, not my enemy. The carbs will allow my body run longer and the beans in the stew (protein) will help to repair my muscless after the training. Eat right, not less.

外国人 (2)

Do not reuse, edit or copy any of my work(s). ©
Part 2 of an ongoing series, enjoy :)

* 外国人 (Gaikokujin)= Japanese word for foreign person/ foreigner.

Themes= 😊,😖,🌟,🎭,

Summary: What happens when a native crosses paths with a ‘forbidden’ foreigner?
Kyungsoo & Reader

Word Count: 3,125

Part 1  Part 3Part 4  Part 5Part 6Part 7  Part 8Part 9Part 10Part 11Part 12Part 13

A/N:So I had a little bit of time today and decided to write the next chapter but I’m still not 100% sure I’ll carry on with the series but I’ll see how things go. :)

“I just thought that it may actually be useful to have lunch together, since we’ll be spending a lot of time together from now on, hmm?” Yenne beamed as she looked around the table at you, Denu and Kyungsoo. Your newly formed group and who you would be passing this class with…you hoped, Yenne was eccentric, whilst Kyungsoo was reserved and Denu, well he didn’t even seem bothered. It was the weirdest mix of people but you had to power through with them regardless. You nodded at her politely as you ate the sandwich in your hand. She looked at you insistently as though waiting for you to say something before she spoke up again. “Okay so I just want to know what it’s like…I mean how does it feel coming here as a foreigner and all, you’re international and internationals hardly ever get a space here you know that? I’ve only seen 1 other international student here, but he looked like an ass anyway.” Yenne smiled at you mischievously as you chocked on your sandwich. You noticed Kyungsoo still staring at you with wide eyes; trying to hide behind the silver tin lunch box that he was eating his lunch from. You scanned the cafeteria quickly as you frowned, everyone else was buying lunch from the cafeteria yet Kyungsoo was the only one with a packed lunch. It appeared to you as very odd, in your eyes buying lunch was all a part of ‘socialising and growing up’ bringing in a packed lunch seemed very elementary to you.

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Losing my shit over Bean eating stew with her paw…

The Meme and His Tutor

Part 23: The Time The Tutor Was An Emotional Wreck

Co-written with @tragicshadows

Recommended Song: I’m in Love (Cover) by Jungkook and Lady Jane

|All Chapters|Masterlist|


It was time for you to go home. There was just one problem. You didn’t want to.

Genre: Fluff, comedy

Pairing: Jungkook X Reader (Y/N)

Warnings: Swearing, Tears, Evil Authors

Word Count: 7240

Length: 23/?

Originally posted by jengkook

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Food Journal Day 140, for the 26th of July 2017! This was:

Breakfast: Banana, apple, raisin, carrot & ginger porridge with nuts (almonds, cashews, walnuts, hazelnuts & pistachios), seeds (pumpkin seeds, sunflower seeds, linseeds, chia seeds & sesame seeds), powdered banana, cranberry & blueberry. Due to giant carrots, I wound up with a very overfull bowl :P

Lunch: Leftover veggie burger, dal, couscous, onion bhaji, tomato sauce, rice, green beans, salad (chard, red lettuce, green lettuce & spinach), sliced cucumber and a lemon wedge.

Dinner: Mung bean stew with chapathi and salad (spinach & cherry tomato). I couldn’t remember if I’d had mung beans before, but I must have done because I’ve eaten beansprouts a million times and they’re grown from them (as well as soybeans). When it’s freezing and set to rain all week, this is exactly what you want to dive in to :D

Supper: Banana, nectarine, grape and clementine nice cream with crushed nuts (cashews, almonds, walnuts & hazelnuts) and slivered almonds.