onion stalk

damightymidget  asked:

Carp in a blender?? Can you tell that story please?

Carpe Ala Blender

-courtesy of my Mad neighbor who doesn’t speak a word of French.
Or follow recipes.

In a large pot, Make a Broth: brown 1 onion, 2 celery stalks and 1 carrot, finely shredded, in butter with white pepper and salt (and, if you’re Mad Neighbor, six other spices you found in the cabinet and decided to use becuase you thought they LOOKED PRETTY.  Like Tumeric.).  Add 2 pints water and boil for 30 minutes.

In a blender or other food processor, combine 1lb (raw) carp fillets, 1 small onion, 2 celery stalks, 4 slices worth of white bread crumbs, salt, garlic and white pepper.  this *should* result in a thick, roll-able fish-paste.  Unless you are Mad Neighbor, in which case this will end up too soft or too crumbly by turns and you’ll keep adding weird shit into there until it’s got fucking sweet corn in there.

roll tablespoons of paste into balls, and drop into hot broth and boil until cooked, about 5 min each.

 They’re good, actually, if you like fish dumplings.

look the last thing I want is for Rey to actually go Dark but can we just appreciate how much we would lose our collective minds if Daisy Ridley showed up dressed like Goth Luke in one of those sith lord all black get ups holy shit im having little gay heart palpitations just thinking about it

Recipes for a Southern Sunday 

After re-watching Forks Over Knives recently, I was reminded of how good I had been eating the past five years and how poorly I’ve been eating the past few months. You can even see it in my last few articles. Never would I have promoted so much sugar, oil, and processed food when I first started Cheap Vegan back in 2012.

I’m purposefully documenting it on here because I want people to see that even someone who has been vegan for 12 years and eating a Whole Foods Plant-Based diet for 5 years, is still very capable of slipping into the convenience of processed food, sugar, and caffeine. They taste good and are literally addictive, but even though it takes more work, in the long run it feels even better to make the right choices for our bodies.

So this Sunday I did what I always advise others to do: I went to the farmers market when it was closing down, bought $1 produce from someone trying to get rid of their excess, and I made a delicious meal out of my findings, big enough that I would have left overs for at least part of the week.

4-5 servings only cost me about

<$1 – Rice (from a giant bag)
$1 – Bunch of Collard Greens from Farmers Market
$.75 – onion
<$1 – garlic cloves
<$1 – Veggie Bouillon
<$.50 – 2 Celery Stalks
$1 – Green Pepper
$2 – 2 cans of beans
~$1.75 – 8 Sweet Potatoes (Trader Joes)

TOTALLING OUT TO APPROX: $10!!! That’s only about $2 a meal! And here’s how you make your own Southern Sunday:

RICE
-1.5 cups of brown rice

Put 1 part rice to 2 parts water in rice cooker and turn on.
(You may want to add a little extra water because brown rice is a little more dense)

GREENS
-½ onion
-3 cloves garlic
-1 Vegetable Bouillon cube or Vegetable Broth (adjust to taste)
- about 12 leaves of Collard Greens

1. Dice the onions very fine and chop the garlic very thick.
2. Wash and remove stems of collard greens, then cut into 1″x1″ squares.
3. Sautee the onions and garlic at a low heat until clear.
4. Add a little less than an inch of water with the cube of bouillon or just broth.
5. Once this is simmering, add collards to your rich oniony broth. Make sure you like this flavor because this is how your collards will taste. Adjust accordingly.
6. Mix collards in with broth for about 1 minute then remove from heat. You don’t want to over-cook the greens and you definitely don’t want to boil them.

BEANS
-½ onion
-2 stalks celery
-¼ bouillon cube (to taste)
-½ cup of green pepper (I actually used green poblano pepper for this one)
-2 cans of red or pinto beans

1. Dice the onions, celery, and peppers very fine and sautee at a low heat until onions are clear. 
2. Add beans and bouillon cube until everything is evenly mixed together.
3. (optional) Transfer to oven for a more robust flavor and smooth texture. Add small amount of water and cover if beans become too dry for your liking. 

SWEET POTATOES
-Sweet Potatoes

1. Wash and cut sweet potatoes into 1″ thick pieces.
2. Oil pan to prevent sticking and place in the oven at 350degrees.
3. Add small amount of water and cover with foil if sweet potatoes become too dry.

Viola! You have a soulful meal ready to eat and re-heat for the rest of the work week! Best part is, all of these dishes can be mixed and matched to eat in different ways throughout the week. Rice can be used for a stir fry. Beans can be used for Mexican. Sweet Potatoes can be mashed. Or Collards can be eaten with whole wheat pasta!

If you wanna see how I did it, check out my snap story below!

Tom Hiddleston’s Bolognese Recipe 

Ingredients
Olive oil
1 T butter
1 onion, chopped
3 stalks of celery, chopped
3 carrots, chopped
Half a package of bacon, chopped
1.5 lbs. of ground beef
2 cups whole milk
Salt and pepper
Nutmeg
2 cups red wine
2 12-oz. cans of whole peeled plum tomatoes

What you’ll need to own
A large oven-proof pot
An immersion blender

Preparation
In a large oven-proof pot, cook the oil, butter, and chopped onion (medium heat). Cook until the onion becomes translucent and drop in the chopped celery and carrots. Once they’re done (2 or 3 minutes), add the chopped bacon and cook it until it looks done.

Add the ground beef, plus salt and pepper, and cook until the beef looks done (no more red). Stir the pot to break up the beef.

Add milk and stir often, until it has completely cooked off. Then sprinkle on a few dashes of nutmeg.

Add the red wine, and again let it bubble until the wine has cooked off. Dump your tomatoes in (with the juices from the can). With a wooden spoon, press the whole tomatoes to break them up a little bit. Bring the pot down to the lowest of simmers as possible and cook uncovered for three hours.

(This is where we diverged a bit from TH’s recipe. We finished the Bolognese off on the stove, so it’d be easier to watch, rather than putting it in the oven.)

Once the fat has separated from the meat, stir it back in. Then use your immersion blender to turn your Bolognese silky, meaty smooth.

source:  GQ Magazine 

5

I own the kitchen today!!!! LMAO

Set 1: Grilled Summer Veggies
Set 2: Chipotle grilled Corn on the cob
Last pic: No Sodium Veggie Stock

Grilled Summer Veggies:
1 Zucchini, 1 yellow squash, 1 tomato, ½ purple onion, ½ carrot, ½ Cucumber, ½ celery stalk. Chop up. Soak I. Water for an hour. Strain. Add 2 tbsp light Italian dressing and a few grinds of black pepper. Dump into aluminium foil. Make a Hot Pocket/calzonne pouch. Put on grill. 5 min each side for 20 min.

Chipotle Corn:
Soak unchucked corn on the cob overnight. For butter sauce, this depends on how much corn you have. So, the ratio: take 1 tbsp of light butter, ¼ tsp lime juice, 1 dash of Cayenne. If you have 8 ears of corn, then it’s 8tbsp light butter, 8/4 tsp (that 2 tsp lol) like, 8 dashes of Cayenne. Got it? Unchuck corn but don’t remove leaves. Paint on mix on raw corn) refold up the leaves. Wrap in foil. Grill like hot dogs.

No sodium no fat Veggie Stock:– no one can screw this up! So simple.
Chop up 3 carrots, 3 celery stalks, 1 fist size purple onion, 3 mushrooms, 1 large tomato. Add 1 tbsp Italian seasoning. 1 tbsp minced garlic. 1 tbsp parsley. ½ tbsp dill weed. 20 grinds of black pepper…. Put in a large 5 quart pot. Fill with water. Boil for 2 hours. Strain into Ball Jars. Can! BAM!!!—–as for the refuse, freeze it for a veggie stew later… DO NOT THROW IT AWAY! lol

Gonna chill with my Virgin Mojito and cool down.

Chicken and Quinoa Soup: Ever taken a recipe there was absolutely nothing wrong with and decided you just couldn’t do it like everyone else? There was certainly nothing wrong with chicken and noodle soup but I had to go and screw that all up. That’s why I love soup and stew dishes, you can just sort of chuck stuff in a pot and it’s great! That, and they freeze well, which I love planned laziness.

For boiling the chicken and making a quick stock (to add additional liquid to finished soup)

  • 1 ½ - 2 lbs of boneless, skinless chicken breast
  • 1 lemon, cut into slices
  • zest of lemon
  • 1 tsp dried rosemary
  • ½ tsp thyme
  • ½ tsp salt

Directions: Just toss everything in the pot. Cover it with enough water to submerge it by a few inches, once boiling bring the heat down to not overflow the pot, once chicken is cooked through strain the liquid through a colander into a bowl, set the liquid aside, and discard the scraps left in the colander (lemon rinds, dried herbs, etc.) Once the chicken is cooled significantly, pull it with your fingers.

  • 2 TBSP oil, such as olive
  • half of a large yellow onion, diced
  • 2 stalks of celery, rinsed and diced
  • 3-5 cloves of garlic (depending on clove size)
  • 1 medium sweet potato, scrubbed and cubed (or use some carrots instead if you prefer)
  • 1-8 oz container of mushrooms (white or brown)
  • 1 ½ cups frozen peas
  • 1 cup frozen green beans
  • ¼ cup of dry sherry
  • juice of a lemon
  • 1 ½ tsp salt (ultimately, to taste)
  • ½ tsp black pepper (to taste)
  • 3 TBSP dried parsley (could use fresh)
  • ½ TBSP dried rosemary
  • 1 tsp dried thyme
  • pulled chicken
  • 1 quart (or liter) of chicken stock
  • the contents of your “quick” stock
  • 2 cups quinoa (any color, cooked to packet instruction)

Directions: Prepare vegetables. In a large pan heat up olive oil over a medium heat and cook down the onion and garlic until soft and fragrant. Next, add celery and sweet potato (or carrot). Remember to always salt in layers, so let’s add a little right now and stir it all up! Cook down those vegetables until fragrant. Now, add the dried herbs and black pepper, coat the vegetables, and let them warm up a bit to release their fragrance. Hit it with some wine and let it have a little simmer. At this time add the pulled chicken, mushrooms, the stock, the quick stock you made when cooking the chicken, and another hit of salt. Bring the heat up to high until the contents of the pot begin to boil, and then bring it down to low to gently simmer. Off to the side in a smaller pan, prepare your quinoa according to your packet’s instruction. Once the quinoa is cooked and the sweet potatoes in the soup pot begin to become fork tender, add in the prepared quinoa, the peas, the green beans, and your finishing salt. Complete it with a spritz of fresh lemon juice, and let the contents continue to simmer until the potato is fully prepared.

2

Made some stuffed mushrooms.

-crush some garlic and chop some red onion.
-peel some flat cap mushrooms.
-pull off the mushroom stalks and chop them.
-pile the chopped stalks, onion and garlic into the mushroom caps and squeeze over some lemon juice, sprinkle with salt and pepper then drizzle with olive oil.
-bake in the oven at 190 Celsius for about 30 mins

Sprinkle with fresh parsley and enjoy!

Summer Squash and Zucchini Soup

The recipe is for the soup! The side salad was previously featured here and I hopefully won’t need to instruct how to cook Tofurky.

This soup is a bounty of what summer has to offer. Many plants in the Cucurbitaceae family are fresh and plentiful this time of year, so when taking a trip to most markets this time of year you can find a pretty cheap infusion of nutrition. Summer squashes are rich in vitamin C, B-6, manganese, and the potassium does not look too shabby either! A dose of spinach gives it some street cred with the Vitamin A and K. This side dish comes pre-equipped with a decent dose of fat macro nutrients, so pair with some protein to make it a complete meal! The soup has a mild but refreshing flavor, with some richness. Pairings that pack a punch of brightness and zing will be ideal.  

  • 2 TBSP olive oil
  • 2 medium zucchini, diced
  • 2 medium yellow summer squash, diced
  • ½ a large onion, diced
  • 1 stalk celery, diced
  • 3-5 cloves of garlic, minced
  • a large handful of spinach (to give more of a green color and an extra nutrient punch)
  • twist the head off a bunch of fresh, flat parsley leaves, roughly chopped
  • ½ cup dry sherry
  • quart of vegetable stock (preferably no salt added or low sodium
  • salt, to taste
  • black pepper, to taste
  • juice of half a lemon
  • 15 oz can of coconut milk

In a large pot, heat the olive oil over high heat. Saute the onion and garlic down until soft and fragrant, then add the celery to do the same. Pinch of salt, stir! Add in the zucchini and squash and allow that to start softening down, stirring regularly. After a few minutes, add the sherry and let it simmer for a few minutes to allow the alcohol to start cooking off. Next, add in vegetable stock, the majority of the salt, and the black pepper. Put the spinach in as well, let it come to a boil, then lower it to simmer. When the zucchini + squash are fork tender and spinach is shrunk down, add the parsley leaves and lemon juice. Give it only a few minutes to soften up the herbs (but not obliterate them) before taking an immersion blender and blending the soup smooth. Add the coconut milk and give it another whiz before adjusting the seasoning and getting ready to serve. Recipe yields 10-12 side dish and starter portions. It probably wouldn’t make a very satiating lunch even if you doubled it up, but Lord knows I can’t stop you.  

Thai Green Chicken Curry

Ingredients:

  • 1 tbsp oil
  • 700g chicken breasts
  • 1 400ml can of coconut milk
  • 400ml chicken stock
  • 250g fresh green beans
  • 200g asparagus tips
  • salt, pepper
  • jasmine rice, to serve
  • lime wedges, to serve

For the paste:

  • 2 limes, zest of 
  • 2 medium onions
  • 5 garlic cloves
  • 1 thumb sized piece of ginger, peeled
  • 5 Bird’s eye chillies
  • 1 small bunch of fresh coriander, leaves reserved for later
  • 2 lemongrass stalks
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp fish sauce

Directions:

To start with the paste, roughly chop garlic cloves, onions and ginger, remove stalks from the chillies and chop it roughly too. Trim the lemon grass, remove the outer leaves from it, then chop and add to the food processor along with the rest of the paste ingredients. Whizz until everything is super smooth, you can add a splash of water if needed.

Slice the chicken into thin strips and season it with salt and pepper. Add oil to a large pan on a medium heat and fry the chicken until golden on both sides, then transfer to a plate. Add Thai green paste to the pan and cook for few minutes, stirring occasionally, until fragrant and bubbly. Pour in the coconut milk and the chicken stock and cook for 20-30 minutes until the sauce thickens a bit.

Stir in the chicken and cook for further 10 minutes. Add the green beans and asparagus tips for the final 3 minutes of cooking the curry. In the end add the chopped coriander leaves, then season with salt, pepper, a little extra fish sauce and lime juice from the remaining limes. Serve with jasmine rice and lime wedges on the side.

Bon Appétit!

Cookingland

Witchin' in the Kitchen - Tomato Sauce

It is early September, which means I have an abundance of tomatoes in the garden. For me, all those tomatoes mean it is time for sauce - and when I say making sauce is a labor of love, I don’t just mean the hours it takes to prepare.


Tomatoes have long been associated with love. When I make sauce, I use the time it takes to focus my prayers on those I love. When I got out to my garden to pick the tomatoes and herbs for my sauce, I like to say a prayer of thanks for the harvest and to ask for continued protection of the garden. Although there are a lot of different saints who are official patrons of gardening and/cooking, St. Brigid is my personal preference for work around the home.


As an aside, I’m mainly Irish, with a smattering of Cherokee, German, and French further back in the tree. If I do sauce differently than you, I know that’s a hanging offense - I am not claiming to be any authority on Italian cuisine! This is just my take on what to do with the tons of Romas in the garden. Plus, my cousin married an Italian guy, and she’s terrible at cooking, so I got to sit in when his grandmother tried to teach her how to make sauce, in the hopes that I would remember more and could help her once grandmother was gone. So it’s authentic adjacent, really….


I start with roughly 8-10 pounds of tomatoes, cut into chunks. In a large pot on the stove, I simmer the tomatoes until they have broken down, which typically takes an hour or so. During this time, I will occasionally stir (always clockwise!), and mash some of the larger bits of tomato with a spoon. After the tomatoes have cooked into a soupy mess of peels, you can either use a food mill or press the mixture through a sieve to help separate the juice from the pulp and skins.


At this point, if you want to be fancy, you can separate out a third of this liquid and cook it down into tomato paste. I’ve tried that a few times and it truly makes a superior sauce, especially if you make your tomato paste in the oven. However, that takes a long ass time, so sometimes store bought paste will have to do. If you’re feeling adventurous, Serious Eats has easy instructions to make tomato paste as part of their fresh tomato sauce recipe that will ruin all other tomato paste for you.


I digress. At this point, you want to put your strained liquid back into the pot. I like a low simmer over a few hours to reduce by half. Once the sauce has reduced by half, or maybe a little more, check the consistency. You want it to be almost your preferred thickness for sauce - if you like a very thick sauce, you’re going to have to keep reducing. Once you’re close to your desired thickness, add in half an onion, four peeled garlic cloves, some clippings of basil and oregano (and parsley if that’s your jam), and some leaves from the tomato plant. At this time, I like to add a glugg of fish sauce, but you could use Braggs liquid aminos if you want to keep it veg. Add your tomato paste. Simmer for another hour, stirring periodically to make sure nothing sticks.


I like to say a Hail Mary every time I stir. You stir so much in this recipe, you could practically say a rosary.

Once your sauce is at the desired thickness, fish out the onion, garlic, and stalks of herbs. Salt to taste (I like to use my trusty Herbamare bottle that I’ve asked St. Brigid to bless). At this point, I also like to stir in a few tablespoons of very good cold pressed extra virgin olive oil to add a richer mouth feel to the sauce.


Since you’ve just spent hours making the sauce, don’t waste it on any old thing! Make a dish to share with someone you love, or to welcome a neighbor. I love using my sauce for ravioli or eggs in purgatory or cod poached in tomato sauce - but your choices are endless.

Spinach-Mint Soup

Soup doesn’t really make for exciting food pictures, but I have a new one for you today. I think this one is perfect for spring. It’s a warm soup, but with a hint of coolness. Very mellow, rich, and pastel. Just like spring! This one’s very quick and easy to prepare. Also, a nice side or starter to get some of your greens! 

  • 2 TBSP oil (such as olive)
  • half a large yellow onion, diced
  • 2 stalks celery, roughly chopped (we’re blending at the end, don’t fuss)
  • 3 cloves of garlic, minced
  • 1 quart of stock, preferably no salt added
  • 2 cups plant milk (or milk if you’re of the dairy-eating clan)
  • 9-10 oz of baby spinach (those salad sized bags are that size)
  • ½ cup fresh mint leaves, roughly chopped
  • salt, to taste
  • black pepper, to taste
  • 15 oz can of coconut milk (or half and half; again, if you can eat dairy)

Directions: Heat up the oil in a large cooking pot over medium-high heat. Saute the onion, garlic, and celery until they are soft and fragrant. Begin your salt layers with a pinch now and let’s stir. Pack the spinach and mint in and cover them with the milk and stock. Add a generous portion of your salt and black pepper, stir it, and let it come to a boil. Once boiling, bring it to low, cover it with a lid, and let it simmer for about 15-20 minutes. Until the spinach is a shadow of its former self. Turn off the heat and let the contents cool significantly before blending. Add the coconut milk now and give it another few whizzes with the blender. Adjust seasoning if necessary. Serves 8-10. 

Recipe: Stuffing

Description: Ahh…the smell of warm bread and sage. 

Game ingredients: Bread, Hazelnut, Cranberries

This recipe restores 170 energy and 68 health. It gives a +2 Defense bonus and can be obtained from Pam after achieving 8 hearts. It sells for 165g. 

Difficulty: Easy, between 45 minutes to 4+ hours. Serves 4.

It was Thanksgiving up here in Canada on Monday. My sister can’t cook to save her life so the whole meal was up to me. 

-1 loaf of white bread
-½ large onion
-6 stalks celery (individual stalks)
-1/3 cup real butter
-¼ cup poultry seasoning 
-1 tablespoon salt
If you don’t have poultry seasoning you can substitute with: 1 tablespoon sage, 1 tablespoon thyme, ½ tablespoon celery salt, 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon marjoram. 

Chop the onion and celery into large chunks. 

In a large frying pan, melt the butter on medium-high heat. Put the celery and onion in and fry for a few minutes, then turn down the heat to medium-low and place a lid on the frying pan. Allow the vegetables to steam for 10 to 15 minutes. This will make them nice and soft. 

While the celery and onion is cooking, cut up the loaf of bread into cubes and place them in a large bowl. 

Add the vegetables (along with whatever melted butter and water remains) to the bread cubes and allow it to cool for a couple minutes. Then, add the poultry seasoning and toss to mix until the seasoning has covered all the bread cubes and vegetables. Add the salt. You can taste a cube to see if it needs more, but one tablespoon of salt should be enough. 

Stuff the turkey in both the front and back cavity until full, and bake as instructed. If you don’t have a turkey or prefer to make dressing instead, place the stuffing in a casserole dish and bake at 350°F for 25 minutes. Remove the stuffing from the turkey or casserole dish and serve hot.

The stuffing is soft, moist, and full of flavour. 

-SVR

Creamy Vegan Roasted Potato Soup

Serves 6

4-5 large potatoes, cubed
1 large onion, roughly chopped
2 stalks celery, chopped
2 large cloves garlic, peeled and smashed
1 Tbsp. coconut oil, melted
½ tsp. dried thyme
sprinkle of smoked paprika
sprinkle of ground black pepper
sprinkle of garlic powder
4 cups low sodium vegetable broth
dash of dried thyme
dash of red pepper flakes
dash of dried rosemary
1 Tbsp. nutritional yeast
½ cup non-dairy milk (I prefer almond milk here)

FFIX: Dark Stew

Before I ever started this blog, I made a handful of video game inspired dishes. These were in the months leading up to starting the blog, when I was still waffling back and forth, slowly but surely adding to a spreadsheet I was certain I’d never actually use because come on, having a blog is scary! People look at your posts and most of them probably won’t like them because who wants to see mmorpg foods be made? They’ll just say nasty things and I’ll have made a fool of myself. Except I’ve never had a single mean thing said to me. Everyone has been enthusiastic, positive, and so so helpful! Thank you so much!

This is one of those dishes I was experimenting on before the blog started. It has come a long way (black beans are no longer a feature of the stew, though if you’re looking for a vegan/vegetarian alternative they make a great beef substitute), and I hope you all enjoy it!

Some of your might notice that this stew holds a very close resemblance to (or even is a form of) Boeuf Bourguignon. At the time that I originally put this idea together, I wanted a dark, beef based stew, and didn’t actually know that Boeuf Bourguignon was cooked in the same way. The biggest difference is my addition of balsamic vinegar and…olives?! Yes, olives made it into the original version of this dish, and while I put them as optional, I highly suggest trying it. 

To make this recipe vegan, replace beef with black beans (1-2 regular canned black beans) and beef broth with vegetable broth. 

~Ingredients~

  • 2 - 3 lbs. Beef (Roast or Stew Chunks)
  • 1 Yellow or Red Onion, diced
  • 3 Stalks Celery, roughly chopped
  • 3 Carrots, peeled and roughly chopped
  • 3 Red Potatoes, roughly cubed
  • 3 cloves Garlic, roughly diced
  • 2-3 cups Beef Broth
  • ½ cup Red Wine (red cooking wine)
  • 2 - 3 tbsp. Balsamic Vinegar
  • Salt and Pepper, to taste
  • Rosemary and Parsley, to taste
  • (Optional) 4 oz. (½ cup)  sliced Olives

Prep Time: 10 min.  |  Total Cook Time: 2 hr. - 8 hr.

Serves: 4 - 6 people

~Instructions~

Slow Cooker Method

Step 1.) Roughly chop all your veggies, and add all ingredients to your slow cooker (your broth + wine should cover up to ¾ of the sides if using a roast.)

Step 2.) Cook on Low for 6 - 8 hrs. Shred beef and enjoy your stew!

Stovetop Method

Step 1.) Roughly chop your veggies and set aside. 

Step 2.) In a soup pot, sear your beef on all sides and set aside.

Step 3.) Brown your veggies in the soup pot with butter or olive oil as needed. Add in the wine to deglaze the soup pot. 

Step 4.) Add your beef back into the pot, pour in enough broth that your beef is covered ¾ of the way up its sides, if using a roast. If using the stew chunks, add broth to taste.  

Step 5.) Bring to a boil, then cover and lower to a simmer for up to 2 hours, or until your beef is cooked through. Shred the beef (if needed) and enjoy your stew!

~Results~

I like to have this with smoked gouda on toasted french bread. It’s such a warm and savory stew, perfect for the cold weather!

Game Screenshot Source

Recipe: Chicken Salad

Hey ketoers! I thought I would share a quick recipe. This is one of my favourites to make as it’s super simple and requires very little time. Typically I will BBQ the chicken the day before so that it cools nicely. 

Low Carb Chicken Salad

Dressing:

-¼ cup REAL Mayonnaise 

-¼ cup greek yogurt

-1 tbsp lemon juice

-1 tsp minced garlic

-salt and pepper

Salad:

-3 cups of diced, BBQ’d, cooled chicken thighs ( about 6 thighs)

-½ of an apple, chopped small (optional, yet so good)

-3 green onion stalks, chopped

-½ cup celery chopped

Combine all dressing ingredients together well, then combine with the ingredients for the salad and you’re done! The apple is optional and can be substituted with a half cup of halved green grapes also. Or even both! It depends how high the rest of your days is in carbs! This makes 4 servings and keeps great in the fridge. I also like to enjoy a scoop of this over a spinach salad. MMm!

Recipe makes 4 servings. Macros calculated with both apple and grapes.

Macros: Fat 8.9g   Carbs 4.7g  Fibre 1.1g  Net carbs 3.6g  Protein 6.2g

Thrice-Spiced Crunchy Stew

This Horde-exclusive treat is only available from the Undercity food and drink vendor. For those of you who have participated in the cooking daily quests in that area, fear not! This version is entirely vegan. Feel free to omit and substitute as you see fit, but do use several kinds of mushroom if you can; the Forsaken are well-known for their subsistence on fungus.

  • 2 T vegetable oil
  • Half an onion, chopped
  • 3 stalks celery, chopped
  • 1 ½  cups sliced mushrooms
  • ¼ tsp freshly ground black pepper
  • 1 sprig fresh thyme (½ tsp dried)
  • 1 tsp fresh parsley (½ tsp dried)
  • 4 cups vegetable stock
  • ½  cup red wine
  • 1 cup whole lentils
  • 1 tsp paprika
  • 2 T of tomato paste
  • 2 or 3 dashes of pepper sauce (like Tabasco)
  • Three or four carrots, sliced
  • Half a turnip, cubed (optional)
  • 3 stems of Swiss chard cut into bite-sized pieces, stalk and all
  • Salt, if necessary

Heat a large saucepan over medium heat, and swirl the oil over the inside before adding the celery and onions, frying until the onion becomes translucent. Add the mushrooms and pepper. Saute until the mushrooms are wilted and there is no liquid left in the pan.

Pour in the vegetable stock and wine, along with the thyme and parsley. Mix and bring to a boil. Add the lentils, paprika, tomato paste and pepper sauce. Cover and simmer for 40 minutes. Stir in the carrots, chard, and turnip (if you’re using it), and let simmer for 10 more minutes. Correct the seasoning and serve.

Udon Kale Curry

You’ll Need

Udon

½ red onion

½" fresh ginger

3 stalks kale

1 cup coconut milk

1 teaspoon curry powder

1 teaspoon red pepper flakes

½ tablespoon dijon

3 shakes hot sauce

Now What

Prepare Udon

Chop and simmer onion over olive oil in medium sauce pan

add 3 cups water

add spices and kale

add ginger

bring to boil and then lower to simmer for 10 minutes

add cooked udon

add coconut milk

add dijon

simmer 5 minutes

Remove from heat and enjoy!

xo

Tara