2 tbsp olive oil ~ 2-3 tsp cumin seeds ~ 2 tsp ground coriander ~ 2 cloves garlic, peeled and finely chopped ~ 1 large brown or Spanish onion, peeled, diced into 5 mm cubes ~ ½ tsp dried chilli flakes ~ 425 g tin tuna in oil, drained thoroughly and flaked ~ 1 cup (185 g) cooked jasmine or basmati rice ~ 2-3 medium vine-ripened tomatoes, diced into 1 cm cubes ~ ⅓ cup chopped coriander, including stalks ~ ⅓ cup chopped mint leaves ~ ⅓ cup chopped parsley ~ light soy sauce, to taste
protein of your choice (I used the Thai chicken meatballs but any cooked protein like chicken breast, tofu, or shrimp would work)
2-3 tablespoons red curry paste
toasted sesame oil
2 cloves of garlic, smashed
salt and pepper
Put your jasmine rice on to cook, I use a rice cooker but you can just follow the instructions on the bag for cooking times and liquid amounts. Just replace water with canned coconut milk and sprinkle on a little salt.
Saute up those carrots and garlic, add in the curry paste and stir. When the pot gets hot, throw in the broth and cook for a few minutes. Add in your veggies, protein, and spices. Protein should be pre-cooked. Let simmer for a bit but don’t overcook those veggies. Before serving dump in the other can of coconut milk. Putting it in too early will make it lose the creaminess.
Since the rice cooker did all the work and I cooked the meatballs yesterday, this recipe seriously took 10 minutes tops. And it’s so fucking good.
Lunch was kind of an improvisation but turned out really delicious 👌 I cooked jasmine rice and frozen spinach while sautéing onions, tomatoes and bell peppers (no oil). Then I simply pulsed the rice and spinach with lemon juice and pepper in a food processor and voila !
Sexuality: Hella gay
Bio: he is a prince from a kingdom called Tarrici which is very homophobic. Him and his boyfriend were kicked out when they were discovered. As they wondered, His boyfriend killed himself by jumping off of a cliff. Wanting to join him, James tried hanging himself. He was found by Rosie and Jasmine who cut him down and carried his unconscious body back to the house and cared for him until he recovered. He likes Jasmine’s cooking, cookies, Aiku, working out, and fashion. He dislikes anyone who dares touch the princesses with malicious intent, anyone who takes bad about Aiku, Rosie’s cooking, and Aiku’s fashion sense.
Spent the weekend out in the country and to my horror there were NO OATS IN THE HOUSE. 😧 I came up with this tasty dish instead!
Jasmine rice cooked with banana & cinnamon, topped with red currants, pomegranate seeds and walnuts.
I know many people only cook meals that call for less than
five ingredients or that require less than ten minutes of preparation. I’m not
one of those people, but I still appreciate a recipe that comes together
quickly. Despite the lengthy list of ingredients, this looked like a great, quick recipe to me. I cooked this soup in my head, and it seemed
like a winner.
If I’m trying something new, one of my priorities is to take
the time to take pictures of the finished dish, or even better, the process of
creating it. That was my intention, but a hungry daughter showing up at dinnertime
The first time I made this (two days ago) it turned out
superb. As I cooked the mushrooms, garlic, and ginger with the chile paste, our
house smelled like my favorite ramen restaurant! Dang it, everyone was practically
drooling and eager to eat, but what about the pictures! I set the table and
spooned out enough so that some would be leftover – a good portion to
photograph the next morning. It didn’t happen. We ate it all.
What you’re seeing here is round two (in two days) of this
amazing soup. We liked it so much, I knew that selling it a second night in a
row wouldn’t be a problem. It’s spicy, slightly tart but sweet and absolutely delicious.
I followed the recipe from Cooking Light (January, 2012)
pretty closely, but left out the red peppers (I’m not a fan) and per the recommendation
of many reviewers, used only two cups of chicken broth rather than three. I
also served the soup over cooked Jasmine rice the first time around, and over
wide rice noodles last night. The recipe didn’t call for either, but I wouldn’t
make it without. (We like the noodles better than the rice.)
Spicy Thai coconut
chicken soup, a recipe only slightly modified from Cooking Light magazine.
Serves 4 people, or 3 if they’re really hungry.
2 teaspoons canola oil
1 cup sliced mushrooms
½ cup chopped red bell pepper (I’m not a fan, so I skipped these)
2 cups chicken stock or fat-free, lower-sodium chicken broth
1 ¼ cups light coconut milk
4 teaspoons fish sauce
1 tablespoon granulated sugar
2 cups shredded cooked chicken breast
½ cup green onion strips (oops! I forgot to add them)
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Hot cooked rice or wide rice noodles, optional
Heat a Dutch oven over medium heat. Add oil to pan; swirl to
coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3
minutes, stirring occasionally. Add chile paste and cook an additional minute.
Add chicken stock, coconut milk, fish sauce, and sugar, and bring to a simmer.
Reduce heat to low, simmer for 10 minutes. Add chicken to pot and cook 1 minute
or until thoroughly heated. Discard lemongrass. Stir in juice. I served this in preheated bowls over hot cooked rice the first night, and wide rice noodles the second. You can skip both if you want. Top with
onions and cilantro.
This is a pretty basic recipe that I adapted slightly. I like to make it in big batches and eat over a few days. It’s both vegan/vegetarian and gluten free which means it’s a staple for me! This is also really easy to double.
½ bag frozen peas
salt and pepper
small-medium size pot
Cook 1 cup of rice according to directions. I usually use jasmine which means I cook 1 C rice to 2 C water. Heat rice in water with about a tsp salt until it boils, then lower heat to a simmer and steam for 15-20 minutes.
While rice cooks, chop an onion and cook with olive oil in a large pan until onions are soft and brown.
When rice finishes, scoop it into the pan with the onions and mix. Add about 2 tsp cumin and turn off the heat.
Defrost peas by putting them into a pot of water on medium heat. When they’re defrosted, drain them.
I've got 5 avocados needing to be eaten before they go bad, but I have no idea what to make. I'd prefer a main dish, but I'm coming up with nothing with online searches. Any recommendations?
My favorite ways to eat avocados is with caaaarbs. *_* Examples:
-Spread some Avocado mashed up with a little salt and red pepper on some toast that you’ve drizzled with olive oil
-Slice up an Avocado, season with salt, pepper, and a good dash of lime juice, and eat it up with rice (I did this last night, with jasmine rice cooked in coconut milk with currants)
-There are a ton of recipes out there for pasta with avocado sauce. It’s usually avocado blended with olive oil, Parmesan, lemon juice and herbs until smooth (like a pesto), which you then toss with hot pasta to coat *____*
-I’ve never tried making one myself, but I love avocado smoothies at Vietnamese restaurants *Q* they’re probably not too difficult to make!
Jasmine nodded with a smile. "I see never heard of it but let's." She said and began to eat happily. "This is so good." She told her after she swallowed.
Sabrina smiled, glad that Jasmine was enjoying her cooking. She hoped that she could cook for her as long as she lived. “To answer your earlier question, it depends on if your coming from a human or Lamia perspective. In human perspective around one-hundred thousand years, from a Lamia perspective around one-hundred-thirteen years.” Sabrina blushed as she let out a weird yet cute purr as she took a few bites, relishing in her own cooking. “I’m nineteen in lamia age years, thirteen-thousand in human age years. In case you were wondering. How old are you?”