comfort junk food


Port Hunding cheese fries

If you’ve been to Stros M'kai, chances are you’ve caught a whiff or a taste of this delicious local snack that’s popular with street food vendors. It’s everyone’s favourite for a reason- who doesn’t love potatoes and cheese? Beer battered chips and a zesty queso sauce make this the ultimate party platter snack. If you can’t make it to Hammerfell yourself, this quick and easy recipe will bring you that street food vibe right in your kitchen.

You will need:
2 cups frozen shoestring French fries (or make your own)
Olive oil
½ cup plain flour
1 cup beer
2 tsp paprika powder
2 tsp chili powder
2 tsp garlic powder
2 tbsp cheddar, shredded
2 tbsp mozzarella, shredded
2 tbsp Monterey Jack, shredded
¼ cup sour cream
1 tbsp butter
2 tsp chili powder, or hot sauce of choice (Cholula or Tabasco are my favourites)
2 tsp garlic powder
Salt and pepper, to taste
1 tbsp parmesan, grated
Salsa (optional)

In a mixing bowl, combine the flour, paprika powder, garlic powder, and beer. Mix well until a smooth batter is formed, then coat your fries evenly. Spray a baking sheet with olive oil and bake at 230C/450F for 30 minutes.

While the fries are baking, in a small pot combine the cheeses, sour cream, butter, chili, garlic powder, and salt and pepper. Stir often at low heat until the mixture is smooth liquid.

Pour the queso over the fries, top with grated parmesan, additional hot sauce or salsa, and dig in!

The Best Vegan Mac and Cheese (v/gf/nut-free/soy-free)

That’s right - a vegan, gluten-free, nut-free, soy-free mac and cheese that is the absolute best that I’ve ever had. I made this for Christmas Eve, and my whole extended, non-vegan family loved it. This is a biiiiiig batch that makes about 2 party sized trays, so definitely half this recipe if you are making it for a dinner-casserole size. I was going to do this recipe again in a smaller batch and post it another time, but I just had to share it with you all. I hope you really give it a try! I’ve done mac and cheese in the past with a roux and daiya, and I’ve seen it before done with potatoes, carrots, and cashews… So I thought I would combine the roux method and with potatoes and carrots to make this incredibly creamy, deceptively vegan, mac and cheese. Next time I do this, I’m going to find a way to not use onion powder and garlic to make it fodmap-friendly. 

Remember, this makes two large casseroles - cut this recipe in half if you are making it for an average dinner

- 1 900g bag of macaroni (use gf if needed)
- 4 tbsp olive oil
- 4 tbsp All-Purpose flour (use gf if needed)
- 1 946ml box of original rice milk (or use any unsweetened plant-based milk)
- 1 cup of diced carrots (boiled til soft)
- 2 ½ cups of diced white or yellow potatoes (peeled, and boiled til soft)
- 2 cloves finely minced garlic
- ½ tbsp onion powder
- 1 cup nutritional yeast
- salt and pepper to taste (maybe ½ tbsp each)
- bread crumbs and vegan cheese shreds for baking (optional)

1) Prepare your noodles according to the package instructions, set aside until needed
2) In a large sauce pan on medium heat, add oil and flour and whisk until smooth. Add half of your rice milk. Increase heat to medium high and continue to whisk until smooth. Add the garlic, and remove from heat.
3) In a food processor or blender, blend the carrots and potatoes with some rice milk until smooth. You don’t have to be too precise with the rice milk because it will all end up going in the sauce.
4) Put add the blended veggies into the sauce pan, and return to medium heat. Add salt, pepper, onion powder and nutritional yeast. Also add any remaining rice milk. Continue cooking until fully warm. If it is looking too thick, you can add about ¼-½ cup of water to thin. At this point, you can add in your noodles and mix. Serve warm.
5) If you wish to bake your mac and cheese, add the pasta to a lightly greased casserole dish, sprinkle with bread crumbs and vegan cheese (if using), and bake at 400 degrees for about 20 minutes, until the edges are brown and the bread crumbs are toasted. 
6) ENJOY!!


anonymous asked:

Can we get some HC's with a reader thats pregnant with Deku and Hitoshi Shinsou? (of course they're older):"^

Midoriya Izuku:

  • Midoriya would love to talk to your belly, and read stories to your unborn child (he’s hear there’s benefits but it’s also just a fun thing to do). He’s excited about having a child and can hardly contain it, so he spends a lot of time with your stomach. You joke he talks to them more than you. 
  • He’s a stickler for health (though he’s not going to judge or say a word if you’re eating some comfort junk food) and makes sure there’s always something healthy in the house for you to eat. He also doesn’t let you overexert yourself. 
  • At night, he would kiss you, and then your belly before he went to sleep. 
  • He would be constantly checking in on your during the day when he was off being a hero, asking if you needed him to bring you anything, wondering how you’re feeling, etc. He was always prepared to zoom right off to the hospital if you told him the baby was on its way. 

Shinsou Hitoshi:

  • Shinsou is cool and calm during your pregnancy, and tries not to stress out too much about the baby’s arrival. He doesn’t let you stress about it either and easily calms you down if you get too overwhelmed. 
  • You can tell he does have worries, though, and just doesn’t want to talk about them. His worries center around his child having his quirk or one similar; sometimes he’ll joke about how it would be funny to be brainwashed by a baby. 
  • He always looks amused when you place his hand on your belly when the baby is kicking or moving around, but that look quickly turns to fascination when he actually feels what’s happening in there. 
  • He keeps a closer eye on you towards your due date as he wants you to be in a comfortable place when you have them, and also wants plenty of experienced doctors around should anything go wrong.