taste the meat not the heat

5

When the weather is getting chilly like now, there’s nothing better than this dish with a shot of soju for dinner. It warms you right up! This dish is full of everything tasty, big chunky juicy dark meat chicken, soft potatoes and deep, rich and spicy juice that tastes so yummy when eaten with rice. Soju is a korean liquor made with mainly potatos. It tastes somewhere between japanese sake and vodka. It’s used in Korean cooking a lot, especially in cooking meat. When heated with meat, the alcohol evaporates and takes away the gamey smell of the meat with it. So even if you are not into drinking this liquor, it’s good to keep a bottle for cooking purposes. And they are super cheap at Korean grocery shops, usually less then $7 a bottle.  It is the most popular drink in Korea and there are many different brands but most of them come in green bottles. You can use any brand for cooking. If you can’t find soju near you, no worries. You can substitute soju with sake or vodka. You can use many different types of chicken as long as it’s dark meat: bone-in chicken thighs, wings, and drumsticks…etc. Just make sure they are not too big, and you might need to cook them a bit longer in order for the chicken to cook through. I like to use boneless chicken thighs the best because they take less time to cook and also less messy to eat. 

alchera  asked:

For a prompt: "Of all the lights in all of space, none burn so bright as this."

The Rebel base on Belatha barely deserved the designation—little more than a signal relay, some spare fuel cells and a couple damp-smelling cots tucked away in a cave. “Whelp,” Han says, considering it all his hands on his hips. “Glad the Alliance is finally making good on those all promises of luxury and comfort.”

Luke huffs our something like a laugh, and Chewie grumbles under his breath that Han is welcome to share the Falcon’s narrow bunk with Jedi Knees-and-Elbows if the accommodations weren’t to his liking. Leia just sighs and trudges over to the signal relay, crouching down and tapping hopefully at the keys.

They’ve been sent on enough missions together that there’s very little talk, between then and when dusk finally falls. Luke jerks his chin toward the cave, and Han follows; Chewie goes to check the water supply as Leia swears at, kicks and gets the relay up and working. Luke and Han drag the pallets out into the starshine, play-shadowboxing with them until they’ve knocked all the dust and spores out. Luke throws his head back and laughs, even as Han tells him to keep his head down, Jedi, and throw his punches from the shoulder unless he’s looking for a broken wrist.

Leia transmits whatever message she’s meant to transmit—she’s got a security clearance far above the rest of them, hard-earned from so many years in the Imperial Senate, even if she does tend to get a little snobbish about it sometimes. When she straightens up, her knees pop. She uses the relay sparkplug to light the fire Chewie has been building; he grumbles his thanks.

Starset comes early, evening drawing all of them close to the fire. They’re used to the long hours of Yavin IV, where afternoon is heavy and dusk lingers, caught on the thick of the trees. Here there are few trees, and when darkness falls Leia looks up, and shivers. Han comes, wordlessly wraps his jacket around her shoulders. 

Luke and Han have stretched out the pallets by the fire, to dry.

“This is so…primitive,” Leia says later that evening, poking at the protein pack Luke heated over the fire. It wobbles.

“We used to do this all the time at home,” Luke says, throwing Leia a look, and her eyes go half-lidded, her mouth turning down at the corners. “Aunt Beru cooked all our meat over a carbon-smoke fire, she said it improved the taste.”

“If this was any less like meat, farmboy, it’d be green and we could have picked it off a tree” Han says through a mouthful of protein pack. (He’s a spacer—he wouldn’t know the taste of real organic protein if you served it to him on a golden platter. Both Leia and Luke are thinking this at the same time, though Luke is thinking of the few times Owen brought home fresh bantha and Beru roasted it in the courtyard, till all the air smelled of sizzling fat; and Leia is thinking of traditional Alderaanian chicken, with spices that made her cry. They both promise themselves that later, when the war is over, they’ll—

Well, they will.)

After dinner, the pallets are still damp so they stretch themselves out across the grass. It’s soft enough, and Chewie is coaxed to sing in a high, yodeling voice that is sweet and yet somehow mournful. Han is between Luke and Leia and he finds himself translating, even though his understanding of Shyriiwook past pluperfect is shaky.

(He has his hands tucked behind his head, and at some point, Luke’s head comes to rest on his bicep, with Leia’s hand tucked into the pocket of his jacket. Han stutters out the next verse, stammering, and then, the brave hero Bacca, dark-eyed clever Bacca, who loved—)

They are almost asleep, when the star goes blazing across the heavens.

They’re soldiers—even Han, who claims not to be—and so they’re on their feet before it can disappear, all that brightness. It is silver and terrible, light flooding the world and turning it to unforgiving edges. Luke is the one who looks up first, instead of to the treeline, searching for enemy blasters, but Leia is the one who chokes, stumbling backwards.

“What the hells,” Han breathes, shielding his eyes. “It looks like an explosion, did leadership say anything about a battle—?”

Leia makes a noise like a wounded animal, and when Luke and Han look, she’s staring up at the sky the way she sometimes looks at Draven, or Mothma, like she’s thinking about people that are still here, when others aren’t.

“Leia…” Luke says tentatively, reaching for her arm.

“That’s Alderaan,” she says, and her voice is hollow, half a sob. “I can—that’s where it was in the sky. That’s—Mother of Kwath, we’re…”

Han hisses, low in his throat—he’s good at interstellar calculus, he knows how far they are from that field of meteor dust, suspended in space. Light travels slower than you might think, really; there are some places it doesn’t reach for months, even years, after it lit up the sky of a world. 

Alderaan died one standard year and three months ago, but that’s not that long, when you consider how far they are into the Outer Rim.

Leia goes to her knees even before Luke can turn, and follow her down. He wraps his arm around her neck, and she sobs against his stomach. She mourns—too late, an lightyear and several months’ too late, but Leia still sobs against the scratchy white of Luke’s tunic. He holds her by the hair, his fingers wound tightly, and maybe Leia thinks—

(The problem is Luke and Han, or Leia and Han, or Luke and Leia and Han, or—no one’s really sure what the problem is, except this uneven swinging balancing act between them, full of sweetness and pain and agony. ‘Vital’ is nonspecific, it only communicates the urgency, the hotblooded need, which doesn’t….need isn’t neat. ‘Need’ is urgent, doesn’t care what it takes.

Han feels sick, watching Luke and Leia, Luke-and-Leia. They’re wound so profound, so tight—)

Leia cries all night, after. When they wake in the morning, the dying light of Alderaan is still silvery-green above them; the most immediate moon watery and weak. “We are coming home,” is Leia’s transmission, decoded because Luke and Han have gone serious and uneasy, and she can’t stand the thought of losing them.

“We are coming home, and all will be well. I tell you—all will be well.”

They fly the whole way back to Yavin IV with Han’s hand skitting across Leia’s skin, and Luke with his cheek, pressed flush against hers. An endless feedback loop of all will be well, and this I tell you; all will be well.

2

Rigatoni & Sunday Sauce 

On Monday, I had a little time to get a bit of cooking done, and I decided that I wanted it to be a labor of love. I’ve posted my Sunday Sauce recipe before, but I will post it once again. I served it over some rigatoni, and this made for a great dinner, and amazing leftovers. I do apologize for not posting as frequently, but I have been going through a bit of a rough patch, so please keep me in your good thoughts! I’ll be back posting soon. 

Ingredients for Sunday Sauce

2 ½ cans of whole, peeled San Marzano tomatoes

1 large yellow onion, diced

1 lb ground beef

½ lb ground turkey

½ lb ground sirloin

1 lb Italian sausage, removed from casing

4 cloves garlic, minced

¾ cup red wine

Freshly minced parsley and basil

Olive oil

Red pepper flakes

Salt and pepper to taste

Directions for Sunday Sauce

In a food processor, pulse the tomatoes until they are completely broken down, with few chunks

In a large pot, heat a few tbsp of olive oil over medium heat.

Add in the ground meat and cook until browned. Season with salt and pepper.

Once all of the ground meat has browned, remove from the pot and set aside.

Repeat the above steps with the Italian sausage and set aside.

Add in the onion and cook for a few minutes until it begins to develop color, about 5 minutes. If needed, add a tbsp of oil into the pot so that the onions do not scorch.

Add in the garlic and cook for 30 seconds.

Before adding the meat, deglaze the pan with the red wine, being sure to scrape the fond (brown bits) from the bottom, if any.

Add in the meat and cook for 2 minutes.

Add in the tomatoes, season generously with salt and pepper and red pepper flakes.

Bring the sauce to a boil and let boil for 3 minutes.

Reduce the heat to a low simmer and partially cover with a lid and let simmer for 3.5 hours, stirring once every 25 minutes being sure to scrape the bottom.

When close to finished, season with salt and pepper if needed and add in fresh basil and parsley. Dried oregano would also be a nice touch here.

Enjoy! 

Lentil Bolognese 

This is a super comforting meal that you’ll be perfectly happy eating several nights in a row because it’s just–got it. It’s also ridiculously good for you with numerous vitamins, minerals, fiber, and a respectable amount of protein too. It’s easily adaptable to dietary preferences and I think you might not even miss the noodles. Did I mention it’s pretty cheap to make and would freeze well? If you have leftovers!

  • 1 lb dried lentils, picked over and rinsed
  • 1 package “Quorn” Meatless Grounds (or ground up a couple Tofurky Italian sausage links if you’re vegan), thawed
  • 4 TBSP olive oil
  • ½ yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 stalk celery, diced
  • 5 cloves garlic, minced
  • 1 medium zucchini, diced 
  • a handful of spinach, chopped
  • 4 oz merlot + 2 TBSP red wine vinegar
  • 28 oz can crushed tomatoes (preferably no salt added)
  • 2 TBSP tomato paste (preferably no salt added)
  • ½ cup water
  • 1 TBSP sugar
  • salt, to taste
  • ½ tsp black pepper
  • crushed red pepper, up to heat tolerance
  • ½ TBSP dried basil
  • 1 tsp dried oregano
  • ½ dried marjoram

Directions: Prepare your lentils to the package instruction. While that’s happening, prepare all your vegetables setting the zucchini and spinach aside. That comes in later! Oil a LARGE skillet and heat it over high heat. Saute the onion and garlic until soft and fragrant and then do the same with the carrot and celery. Now, add some of your salt, black pepper, chili flakes, basil, oregano, and marjoram. Stir to coat and let them warm up and become fragrant. Add the grounds (or whatever meat/meat sub you wanted), another bit of your salt, and cook it through. Deglaze with the wine + wine vinegar. Start adding in the lentils, stirring to mix everything together. Add the tomatoes and eyeball about ½ cup of water inside to rinse down the sides and thin it out a bit. Add the tomato paste and the sugar as well and stir to combine everything. Last, add in the zucchini and spinach from before and stir again. Bring the mixture up to a low boil, reduce the heat, and cover. Simmer for at least 30 minutes; longer if you can, stirring every now and again.

Lazy(ish) Chili

Lazy(ish) Chili

For all of us who love stuff that tastes like it took a long time to cook but don’t want to wait 4 hours for their food!

I really like making this when I’m super tired but I still feel like having a homey little meal. Everything non-vegetarian or vegan is easily omitted or replaced.

This recipe uses a mirepoix; Celery, Carrots, and Onions– the holy trinity of French cooking and also your best, cheapest and most flavorful and versatile combo of vegetables on the planet. These guys are in all of the classic American recipes and they usually cost less than $5 to get them all, I love them so much! You can even sometimes buy all three chopped up together, but you usually get less and it’s more expensive– it’s worth it to chop all of them together yourself and store them in airtight plastic bags or containers in the fridge, which helps you stretch them and conserves fridge space.

You’ll need:

- 1 can of ranch-style beans with jalapeños OR 1 can of whole beans (add jalapeños, and ¼ tsp of brown sugar and it will mimic the taste of these ranch beans hella easy)
- 1 can of tomatoes with green chiles (I like Rotel the best, but literally any kind works) OR 1 can of diced tomatoes and 1 can of green chiles/jalapeños
- 1 lb lean ground beef/turkey OR 1 pkg medium firm tofu (you can use a little bit of Worcestershire sauce or brown sugar/tomato paste to mimic the beefy flavor)
- ½ cup each of diced/chopped celery, carrots and onions
- Olive or Vegetable oil
- Garlic powder, pepper and salt to taste.

Tools:

- A large skillet
- Spatula or flat wooden spoon, something to break up your meat or tofu with.


Heat your skillet on medium heat, add 1 tbsp of oil and when it starts to get slick/shiny, add your veggies and a little pinch of salt. Sauté until onions start to look translucent, and then add your beef or tofu. Season your meat or tofu to your taste and break it up to your preference.

Open your beans and your tomatoes; when the beef is browned, add the tomatoes, stirring to combine. Let the mixture reach a boil, then add your beans, stirring again. Let it reach a boil once more, then lower your heat and let it simmer uncovered for 15-20 minutes or until your carrots are tender the way you like them. Hooray! Chili!

This tastes awesome with tortillas but if you’re willing to make the extra effort it’s also great with some cornbread– the Jiffy brand mixes are usually pretty cheap, you’ll find them on the fringes of the baking aisle usually for less than a dollar and they only require an egg and I think a cup of milk? Both of which are easy to substitute with whatever you please.

fluff friday (saturday) “stardust/enemies” {falling star} [gaasaku]

“Next!”

Sakura steps forward, taking her bundle of waivers and nondisclosures with her. She glances down at the seated attendant, nervously pressing the papers into his hands. He begins to flip through them and Sakura glances around, filled with nervous energy.

This is the first time she has been to Suna since becoming a ninja. She remembers, vaguely, that she came here with her parents on a business trip when she was quite young, maybe four or five. The memories are hazy, but the way the sun beats down upon her is as familiar as it is abrasive.

“Everything seems to be in order here,” the chunin says, stamping the packet. “Take this pass; it’ll be keyed to your chakra. You’ll be staying in the Konohagakure suite. The exams begin in three days’ time.”

“Thank you,” Sakura says, taking the card from him.

He eyes her before smirking. “You might want to purchase a cloak of some sort. You’re bound to be sunburned like this.”

Sakura flushes but nods in thanks before stepping away. She weaves her way through the crush of people, taking her time to examine the tough materials used to build the buildings around her. Most are made in curving angles, smoothed by the harsh weather. It is alien to her, the unforgiving sunlight, the earthy buildings, and the stinging sand, but it is not necessarily unwelcomed.

In some ways, it feels like a cleaning, a scourging of her soul.

(Secretly, Sakura is glad of it.)

Keep reading

2

A wisp of scented smoke hung in the air, drawing her down the winding path to where the red priests had fired the great iron braziers outside the house of the Lord of Light. Soon she could even feel the heat in the air, as red R'hllor’s worshipers lifted their voices in prayer. “For the night is dark and full of terrors,” they prayed.


Not for me. Her nights were bathed in moonlight and filled with the songs of her pack, with the taste of red meat torn off the bone, with the warm familiar smells of her grey cousins. Only during the days was she alone and blind.

Raven Rock baked ash yams

Ash yams are the staple food of Raven Rock, and the locals have gotten creative over the years with how to use this hardy and simple vegetable. These baked ash yams are served under a blanket of delicious white meat ragout, preserving the heat for cold winter meals. When shopping for yams, be sure not to confuse them with sweet potatoes. Yams can be either orange or purple, but both taste great!

You will need:
4 medium sized yams, washed and scrubbed
Olive oil
Garlic salt
½ brown onion, diced
2 cloves garlic, finely chopped
¼ cup butter
2 chicken breasts, cubed
2 cups chicken broth
1 cup heavy cream
1 cup white wine
1 tbsp mixed herbs
Salt and pepper to taste

Method:
Preheat oven to 220C/425F and line a baking tray with foil.

Baste the yams liberally with olive oil and sprinkle with garlic salt. Bake for 45 minutes and prepare the ragout in the meantime.

In a pan, brown the onions and garlic in the butter. Add the chicken breasts and continue cooking until golden brown and cooked all the way through. Remove from heat.

In a pot, combine the chicken broth, cream, and wine. Cook on medium heat, then add the chicken, onions, garlic, herbs, and salt and pepper. Stir well and cook until the chicken is soft and tender, about 8 minutes.

Remove your yams from the oven and cut into halves (be careful and wear oven mitts as they will be very hot). Transfer to a deep dish and ladle the ragout over. Serve immediately.

MABON , FALL EQUINOX FOOD RECIPES

RECIPES FOR MABON, THE WITCHES THANKSGIVING

Mabon, Fall Equinox Food Recipes

SOURCE,
FOUND IN RAVEN AND CRONE COM


by Raven and Crone


Turkey Meatballs in Cranberry Sauce


1 lb ground turkey
½ cup chopped onions
¼ cup instant rice or instant brown rice
¼ cup unseasoned breadcrumbs
1 egg
1 teaspoon salt
½ teaspoon poultry seasoning
1 (16ounce)can whole berry cranberry sauce
½ cup water
Mix all ingredients except cranberry sauce and water. Form into 45 meatballs. Spray large skillet with non-stick cooking spray.Cook meatballs, covered, for 8 - 10 minutes turning occasionally until meatballs are done and no longer pink in the middle. Add cranberry sauce and water to skillet.Cover and cook on medium-low for 3 to 4 minutes.


Roast Fillet Of Beef


1 Fillet of beef (5-6 lb) trimmed
5 Garlic cloves, slivered
1 teaspoon Salt
1 teaspoon Freshly ground pepper
Tabasco sauce
1 cup Soy sauce
½ cup Olive oil
1 cup Port wine
2 teaspoons Thyme
1 bunch Watercress
To prepare the fillet, make slits in it and put slivers of garlic in the slits. Rub well with salt, pepper and Tabasco. Combine the soy sauce, olive oil, port and herbs and place the fillet in this marinade in a baking dish for at least ½ hour unrefrigerated, or an hour or more in the refrigerator. Turn several times while it is marinating. Preheat oven to 425 degrees F. Place the fillet on a rack in a roasting pan. Roast for 30-35 minutes, basting occasionally with the marinade. A meat thermometer should register 120~ for very rare, 125~ for rare, 130~ for medium-rare. After it is removed from the oven, the internal temperature will rise as much as another 10~. Allow the fillet to rest, covered with foil, up to 30 minutes. If it needs to sit longer, you might try a catering trick: Wrap the fillet, just out of the oven, in plastic wrap. Unwrap just before slicing. Cut into slices and place on a warm platter; garnish with sprigs of watercress.
Broccoli Casserole
2 eggs, lightly beaten
1 can (10-¾ ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
½ cup mayonnaise
2 tablespoons butter, melted
1 package (16 ounces) frozen broccoli cuts, thawed
1 package (10 ounces) frozen chopped broccoli, thawed
¼ cup dry bread crumbs
In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to a greased 1-½ qt. baking dish. Sprinkle with bread crumbs. Cover and bake at 400 for 30-35 minutes or until heated through. Yield: 8 servings.


Harvest Ratatouille


8 - 10 tablespoons olive oil
2 yellow onions, chopped
3 large or 4 small zucchini, sliced into ¼-inch thick slices
1 large eggplant, sliced into chunks the same size as the zucchini slices
5 large tomatoes, chopped
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
2 garlic cloves, minced
Salt and freshly-ground black pepper, to taste
Tomato paste, to taste (optional)
1. Heat 5 or 6 tablespoons of the olive oil in a large heavy-bottomed skillet over medium heat, add the onions, and saute about 1 minute, until fragrant and softened. Add zucchini and eggplant and saute about 2 minutes, until lightly browned. Add more olive oil as needed if the pan looks dry. Add tomatoes, peppers, and garlic, stirring to combine. Cover, reduce heat to low, and simmer about 20 minutes, until veggies are cooked through.
2. Take off the lid, add other add-ins, if you like, increase heat to high, and cook for 2 or 3 minutes to evaporate excess liquid, stirring constantly. Season to taste with salt and pepper, add a little tomato paste if using, and stir well.
3. Serve hot, or allow to cool and add a little olive oil before serving. Serves 6.
Garlic Roasted Potatoes & Greens
2 pounds Red-Skinned Potatoes, sliced
6 large Cloves Garlic, sliced lengthwise
1/3 cup Extra-Virgin Olive Oil
3 Tablespoons Wine Vinegar
Salt
Pepper
4 cups Watercress Sprigs, rinsed
2 Tablespoons Chives, chopped
Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450 degrees until well browned, about 1 ¼ hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives.

Stuffed Acorn Squash


2 acorn squash, washed and cut in halves
½ stick of butter
½ cup of crushed Ritz crackers
¼ cup chopped walnuts
¼ cup brown sugar
Wash and cut acorn squash in half from stem to bottom Scoop out the seeds and rub the inside and cut parts with butter Put the acorn squash on a cookie sheet Melt the butter, and mix in the walnuts, brown sugar, and crackers Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done

Acorn Squash and Apple Soup - Makes 5 servings.


1 medium acorn squash
1 Tbsp. canola oil
1 medium onion, chopped
1 leek (white part only) rinsed well and chopped
1 tart apple (such as Granny Smith), peeled, cored and chopped
3 cups fat-free, reduced sodium chicken broth
Salt and freshly ground black pepper, to taste
3 Tbsp. minced fresh mint leaves, as garnish
Milk or additional broth to thin soup (optional)
Preheat oven to 375 degrees. Cut acorn squash in half length-wise, remove seeds and pulp. Set on a rimmed baking sheet. Bake until the flesh is tender when pierced, roughly 45 to 90 minutes (depending on size). Remove squash from oven and allow to cool.
While the squash is cooling, in a large, heavy pan heat the canola oil over medium-high heat. Add the onion and leek and sauté for about 4 minutes, until the onion is translucent. Add the apple and cook over medium heat for 1 minute.
Scrape out the squash pulp and combine with the apple mixture. Reduce heat to medium-low, cover and cook for 5 minutes, stirring often. Add the broth to the pan, cover and bring to a boil over high heat. Reduce the heat to low and simmer for about 30 minutes. Remove the pan from heat and set the soup aside to cool slightly.
In a blender or food processor, puree the soup in batches until smooth. Return soup to pan and heat just before serving. Add milk or additional broth to thin soup, as desired. Season to taste with salt and pepper. Garnish each serving with mint and serve.


Crockpot Cream of Tomato Soup


2 tablespoons olive oil
1 large chopped onion
3 crushed garlic cloves
2 minced carrots
2 pounds peeled and diced tomatoes (reserve and add all juices)
4 cups chicken or vegetable stock or broth
3 tablespoons tomato paste
2 tablespoons sugar
1 tablespoon lemon juice
Salt
Pepper
2-4 tablespoons freshly chopped herbs (basil, oregano, rosemary, thyme, marjoram, savory, chervil, Italian parsley, mint, lavender) or 1-2 teaspoons dried herbs or spices (Italian spices, basil, oregano,
marjoram, thyme, cumin, curry powder, nutmeg)
1 cup heavy cream
Combine the oil, onion, garlic, and carrot in the crockpot. Cook on high, stirring frequently, until the onion softens. (This can also be done in a skillet.) Add the remaining ingredients except for the herbs and spices and cream. Cover and cook on low for 8-12 hours. Add the herbs and adjust seasoning. Cool slightly and puree in small batches. Return to the crockpot and add the cream. Reheat until piping hot, or else cool and chill before serving.


Chicken & Leek Soup


3 ½ pounds Frying Chicken, cut into 8 pieces
1 pound Beef Shanks, cut into 1" pieces
6 cups Chicken broth
3 slices Thick cut Bacon
1 Tablespoon Dried leaf Thyme
1 Bay leaf
¾ cup Pearl Barley
1 ½ cups Chopped Leek, white only
Salt and Pepper to taste
2 Tablespoons Chopped parsley
Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 ½ cups water for 10 minutes. Drain and set aside. Remove chicken for pot. When cool enough to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley.

Autumn Equinox Stew

1 tbsp. olive oil
1 onion, diced
3 cloves garlic, minced
1 large eggplant, cubed
1 small acorn squash, peeled, cubed
1 large zucchini, peeled and cubed
1 tsp. salt
black pepper to taste
1 sprig fresh thyme
3 large tomatoes, diced
1 ½ cups of water
1 cup dried lentils

Give thanks for the earth’s bounty with this luscious stew made from fresh seasonal vegetables. This stew cooks quickly and can be easily prepared over a festive fire or on the stove.

Put olive oil in a large pot on medium heat. Saute onion and garlic until highly aromatic. Add
eggplant and squash and zucchini. Saute until edges show signs of cooking. Add remaining ingredients and simmer on medium heat for 10 to 15 minutes. Serve with fresh-baked bread.


Beef & Barley Vegetable Soup
3 pounds Soup Meat
2 Tablespoons Fat
2 quarts Water
1 ½ Tablespoons Salt
¼ Tablespoon Pepper
2 Tablespoons Minced Parsley
½ cup Barley
1 cup Carrots, cubed
¼ cup Onion, chopped
½ cup Celery, chopped
2 cups Canned Tomatoes, drained
1 cup Peas
Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well.
Rosemary Grilled Chicken
2 broiler chickens (3 lbs ea. split) – backbones removed
¼ cup vegetable oil
8 tablespoons butter, melted
½ cup dry white wine or 1/3 cup lemon juice
2 teaspoons dried rosemary, crushed
½ clove garlic, optional
1 teaspoon salt
freshly ground black pepper - to taste
Prepare the grill by placing an oiled rack 4-6 inches over medium-hot coals. Combine the oil, butter, wine or lemon juice, rosemary garlic (if desired) and salt. Brush the chicken halves inside and out with ¼ cup of the seasoned butter Place the chickens bone side down on the grill. Baste them frequently with the remaining seasoned butter and turn the pieces every 10 minutes for a total of 30 to 40 minutes in all. Sprinkle well with pepper.


Rosemary Potatoes


8 small red potatoes, scrubbed & quartered
8 cloves garlic, peeled
3 tbsp olive oil
½ tsp freshly ground pepper
1/3 cup minced fresh rosemary or 2 tbsp dried
½ cup chopped green onions
Preheat oven to 200C (400F). Place potatoes and garlic in a single layer in a baking dish. Drizzle with olive oil and toss potatoes to coat evenly. Sprinkle with salt, pepper and rosemary and toss again. Roast for 30 minutes or until potatoes are crisp on the outside and tender inside. Sprinkle with green onion and serve. Serves 8
Rosemary Herb Butter
2 to 3 cloves garlic, minced
1 tablespoon fresh rosemary leaves, removed from the stem
½ teaspoon orange or lemon zest
1 tablespoon orange or lemon juice
¼ teaspoon crushed red chile pepper
1 stick butter, softened
Combine all of the ingredients. Make a log by spreading the mixture across a length of waxed paper. Roll the log back and forth to make a smooth tube about 1 ½ inches thick. Twist the ends and store in the refrigerator or wrap airtight and store in the freezer.


Rosemary Herb Bread


2/3 cup milk
2 eggs
3 cups bread flour
1 ½ teaspoons salt
2 ½ tablespoons white sugar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon dried marjoram
1 ½ tablespoons margarine
2 teaspoons active dry yeast
Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.

Wild Rice with Apples and Walnuts


1 cup wild rice
2 cups water
1 Tablespoon vegetable oil
Cook rice and oil in water for 50 minutes.
1 cup walnuts
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.
3 T. lemon juice
2 garlic cloves, minced
½ t. salt
1/3 cup olive oil
pepper, to taste
Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.


Harvest Spread

This recipe calls for lots of chopping and grating.

1C. tart apples, diced fine
1 C. celery chopped fine
1 C. mild cheddar, grated fine
2 Pkg (8 oz each) cream cheese
1 Tbsp. mayonnaise
1 Tbsp. sugar
½ tsp. cinnamon or apple pie seasoning
1 C. chopped walnuts or pecans

Prepare all ingredients as listed. Place all ingredients in a medium size bowl. Mix to with a wooden spoon. Refrigerate for several hours before serving. Serve with crackers.

Witches Apple Pudding

Dough:
2 cups flour
4 Tsp. baking powder
¾ cup milk
½ Tsp. salt
1/3 cup shortening
1 egg
Combine the above ingredients as you would for biscuits and set aside for later.

Fillings:
6 apples sliced
1 Tsp. cinnamon
3 Tsp. sugar or honey
1 Tsp. nutmeg
Combine in baking dish.
Syrup:
1 cup water
1 Tsp. butter
1 cup sugar or ½ cup sugar and ½ cup honey.
Bring syrup to a boil. Drop the biscuit mixture on top of the fruit. Pour hot syrup over all and bake at 375 degrees for about 40 minutes. Serve warm. Vanilla ice cream makes a lovely addition.


Carrot Ginger Muffins


2 cups flour
1 cup (packed) dark brown sugar
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. ground ginger
¼ tsp. salt
2 eggs, lightly beaten
½ cup sour cream
½ cup vegetable oil
2 cups grated carrots (about 2 large)
¼ cup golden raisins
¼ cup coarsely chopped walnuts
2 tbl grated fresh ginger.
Bake 425 degrees.
Fresh ginger has a sharp refreshing taste while dried ground ginger is sweeter. This recipe call for both fresh and dried ginger.
In a large bowl, stir together the flour, baking powder, baking soda, ground ginger and salt. In a
small bowl combine eggs, sour cream, oil and mix until blended. Pour into dry ingredients and stir till just blended. Add the carrots, raisins, walnuts, and fresh ginger, and stir just until combined. Do not over mix. Divide the batter evenly among prepared muffin tin cups and bake between 15 to 20 minutes. The tops of the muffins are golden brown and when a tooth pick is inserted in the center of muffins comes out clean and dry.


Harvest Morning Muffins


3 eggs
½ cup sugar
½ cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
¼ tsp. salt
½ tsp. cinnamon
Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the
grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes. Makes 12 muffins.

Share the Wealth Applesauce


24 tart apples
Juice of a lemon
2 cups water
1 cup sugar
4 tsp. cinnamon
1 cup raisins (optional)
Peel and core the apples, then cut them into chunks. Place the apples in a large nonreactive saucepan, and add the lemon juice and water. Stir in the sugar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for 30 minutes or until the apples are soft. Remove the mixture from the heat and add the cinnamon and raisins, if desired. Stir light for a chunky sauce and rigorously for a smooth sauce. For a pink applesauce, use red apples and leave the skins on. Once the apples are soft, you can strain out the skins or lift them from the sauce with a fork. Makes 2 ½ cups. (Pour into resealable jars, decorate to give as Harvest gifts.)


Caramel-Pecan Pumpkin Pie


1 recipe Pastry for Single-Crust Pie
2 slightly beaten eggs
1 15-ounce can pumpkin
¼ cup half-and-half, light cream, or milk
¾ cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon finely shredded lemon peel
½ teaspoon vanilla
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
½ cup packed brown sugar
½ cup chopped pecans
2 tablespoons butter, softened
Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes.
Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie.
Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings.


Fresh Apple Pound Cake


2 cups sugar
1 teaspoon salt
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
3 large eggs
3 cups firm apples, diced
3 cups plain flour
1 cup pecans or walnuts, chopped
1 teaspoon baking soda
Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan.
Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.
Icing:
1 stick margarine
¼ cup evaporated milk
1 cup light brown sugar
1 teaspoon vanilla
Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake.
Pumpkin Oatmeal Cookies
5 dozen cookies
1 cup canned pumpkin
1 cup sugar
1 ¾ cups rolled oats
1 egg, beaten
1 ½ cups flour
¾ cup shortening
1 cup raisins or chopped nuts
½ cup teaspoon baking soda
¼ teaspoon nutmeg
¾ teaspoon cinnamon
1 teaspoon salt
Preheat oven to 400°. In a mixing bowl, stir together flour, sugar, baking Soda, cinnamon, nutmeg and salt. Add shortening and mix. Stir until Mixture is crumbly. Stir in egg, pumpkin, oats and raisins or nuts. Drop Teaspoonfuls of dough onto an ungreased cookie sheet. Bake 15 minutes or Until done.

Pumpkin Apple Muffins

2 cups flour
½ cup sugar
3 teaspoon pumpkin pie spice
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup canned pumpkin
½ cup vegetable oil
1 chopped peeled apple
In large bowl combine flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. Combine eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples. Fill greased muffin cups almost full. For a streusel topping combine ¼ cup sugar, 2 tablespoon flour and ½ teaspoon cinnamon. Cut in 1 tablespoon butter until mixture resembles course crumbs. Sprinkle 1 heaping teaspoon over each muffin. Bake at 350° for 25-30 minutes or until done. Cool in pan 10 minutes before removing to a wire rack. Make 12 muffins.


Pumpkin Bread


½ stick unsalted butter
½ cup sugar
1 large egg
½ cup canned pumpkin
¼ cup non-fat, plain yogurt
¼ cup honey
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1. Preheat oven to 350°F. Spray a bread pan with nonstick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar on high speed until smooth. With the mixer on low speed, add the egg and combine. Add the pumpkin, yogurt, honey and vanilla and combine until smooth.
3. In a separate bowl, combine the flour, baking powder, cinnamon, salt, ginger and allspice. Fold this mixture into the pumpkin mixture and combine until smooth.
4. Pour into the prepared pan and place in the center of the oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Apple Ginger Quick Bread
Source: Old Farmer’s Almanac

Yield: 1 loaf or 6 mini bundt cakes

A pleasant change of pace, especially attractive if baked in mini
bundt pans. This bread freezes well, too.

2 cups whole-wheat pastry flour or all-purpose white flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
2 large eggs, beaten
½ cup brown sugar
½ cup vegetable oil
3 medium-size tart apples, peeled and cut into ½-inch cubes
½ cup raisins and/or ½ cup unsalted mixed nuts (optional)

Preheat the oven to 350 degrees F. Grease an 8-inch by 4-inch loaf pan or 6 mini bundt pans.

Sift together the flour, baking powder, ginger, and salt; set aside. Combine the remaining ingredients and blend thoroughly. Add the liquid ingredients to the dry ingredients and combine just until blended thoroughly (do not beat). Spread into the prepared pan(s). Bake the loaf pan for 80 minutes, the mini bundt pans for 60 minutes, or until a tester inserted in the loaves comes out clean. Cool on a rack for 10 minutes before removing from the pans.

Applesauce Cake


1 ½ C. Applesauce (chunky is especially good)
1 C. Sugar
½ C. Shortening
1 C. Raisins
2 C. Flour
1 tsp. Baking Soda
1 tsp. Nutmeg
1 tsp. Cinnamon
1 C. chopped Nuts.
Combine applesauce, sugar, raisins and shortening in a saucepan. Cook over low heat, stirring frequently until the mixture comes to a boil. Allow to cool. Combine dry ingredients and nuts. Stir everything together until well blended. (Mixture will be very thick.) Pour into a greased and
floured 9" x 12" pan. Bake at 350 for 30 minutes, or until a pick inserted in the cake comes out clean. Allow to cool completely, then cover with plastic wrap.
Honey Whole Wheat Bread for Mabon
9 cups whole-wheat flour
4 teaspoons salt
2 pkg. active dry yeast
1 ½ cups milk
1 ½ cups water
6 tablespoons butter
½ cup honey
Sift together 3 cups flour, salt, and yeast. Combine milk, water, butter, and honey in a saucepan and heat over low heat until liquids are warm (butter need not melt completely). Gradually add to dry ingredients and beat 2 minutes. Add remaining flour a cup full at a time until a soft dough forms. Turn out onto lightly floured surface and allow to rest 10 minutes. Knead until smooth and elastic, about 10 minutes. Place in large greased bowl and turn to grease all sides of dough. Cover and allow to rise in a warm place until doubled in bulk, about one hour. Punch dough down and turn out onto lightly floured surface. Divide dough in half and shape each half into a loaf. Place into greased
loaf pans. Cover and let rise in warm place until double in bulk, about one hour. Bake at 375 degrees for 35-40 minutes. Remove from pans and cool on racks.
Honey Corn Muffins
½ Cup unsifted, unbleached all-purpose flour
½ Cup fine whole wheat pastry flour
1 Cup stone ground yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
1 cup plain nonfat yogurt or buttermilk
1/3 cup honey
¼ cup corn oil
makes 12
Preheat oven to 400 F. Lightly grease a 12 hole muffin tin with vegetable spray. Combine flours, cornmeal, baking powder, baking soda and salt until well blended. In another bowl, mix egg, yogurt(or buttermilk), honey and corn oil until well blended. Add in the dry ingredients and beat until the
mixture is moist.(Don’t over beat or your muffins will be tough ) Pour in the muffin tin and bake for 15-20 minutes.(Just until they are firm). Serve with Honey Butter.

CARROT HONEY CAKE

4 eggs
1 ½ cups honey
1 cup oil
2 cups flour
2 tsp. baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts (optional)
powdered sugar
Beat eggs. Add honey and oil and mix well. Add dry ingredients. Stir in carrots and nuts if used. Grease and flour a 9 inch by 13 inch pan. Pour batter into pan and smooth it out. Bake at 350F for 45 to 50 minutes. (This recipe can be made into cupcakes using the paper cupcake liners.) Bake at 350F for 25 minutes. Cool. Just before serving, sprinkle liberally with sifted powdered sugar. YIELD: 3 ½ dozen cupcakes

Cool Apple Nog
1 can (12 oz.) frozen apple juice concentrate (undiluted)
2 eggs
¼ teaspoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
dash of ground nutmeg
½ cup milk
10 ice cubes (crushed)
In a blender, whirl all ingredients until smooth. Garnish each serving with fresh mint sprigs. Makes 4 servings.
Mabon Wine Moon Cider
4 cups apple cider ½ tsp. whole cloves
4 cups grape juice additional cinnamon sticks
2 cinnamon sticks for cups, 6 inches long
1 tsp allspice
In a 4-quart saucepan, heat cider and grape juice. Add cinnamon, allspice and cloves. Bring just to boiling. Lower heat and simmer for 5 minutes.


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Reposted by, PHYNXRIZNG

Salmon steak

Salmon are abundant in the cold clear rivers of Skyrim and naturally make for a delicious meal in many different forms. Today I will be sharing my recipe for salmon steak, which is simple to make and is filling and delicious! The key to a good salmon steak is to ensure that it is cooked on high heat so that it is crisp and seared on the outside while remaining juicy inside. Serve alongside any vegetable dish of choice for a wholesome meal, such as a fresh salad, mashed potatoes, or vegetable soup (see previous post for recipe).

If you prefer baking to frying, this recipe also works great in the oven- set your oven at 175C/347F and bake for 20 minutes.

You will need:
2 thick salmon fillets, deboned and with skin on
3 cloves garlic, finely minced
Sea salt
Pepper, to taste
1 tbsp teriyaki sauce
Olive oil
Fresh dill stalks
3 tbsp sour cream

Method:
At least 3 hours prior to cooking, start to marinade your salmon. Firstly, roll salmon lightly in sea salt. In a bowl, add the olive oil, pepper, teriyaki sauce, garlic, and a pinch of dill, and mix well. Use your hands to rub this mixture into the salmon, making sure both the skin and meat are evenly seasoned. Cover with cling wrap and refrigerate.

When the salmon has absorbed the marinade, heat a pan to maximum heat and drizzle lightly with olive oil. Cook salmon skin side down until skin is crispy, then turn over and cook for an additional 5-7 minutes.

To serve, mix plucked dill leaves with sour cream and place a dollop on the side of your dish. Enjoy!

Rouladen mit Rotkohl, Kartoffeln und brauner Sauce. Rouladen usually consist of thinly sliced beef that is stuffed with bacon, onions, mustard, and pickles, then rolled up and cooked. Any meat can be used but the most traditional is beef and appropriately sliced meat for it can be found at butcher shops or even supermarkets. What exactly goes inside can vary between regions. The sauce contains red wine and the dish is usually served for lunch, often on Sundays, as it takes some time to make. Sides are potatoes in all forms (dumplings, mashed, regular) or Spätzle, and red cabbage (often with apples in it) or other vegetables. As in most German meat dishes, the sauce is the MOST. IMPORTANT. THING. This dish was considered a dish of the common people - today, it’s enjoyed by many as a festive or traditional meal.

INGREDIENTS: 

2 lb. brisket or rump, beef, sliced thin - 2 Tablespoons mustard - 1 - 2 gherkin (sour pickles) or 1 dill pickle - 1 onion - 2 slices bacon (about 40 grams Speck) - 1/2 Tablespoon. butter (or Butterschmalz, ghee) - 1/2 Tablespoon oil (or Butterschmalz) - 1 carrot - 1-2 stalks celery - 1/2 cup dry red wine - Bay leaf - Salt and pepper - Fresh parsley for garnish

Slice the beef across the large surface. This can be done with a slicing machine by the butcher or by hand with a very sharp knife. Lay beef out flat. Cut pickle lengthwise into strips, dice onion and bacon very fine. Spread each slice with plenty of mustard, fill one end with chopped onion, 2 slices of pickle and some diced bacon. Roll up from the filled end and tie with string, toothpicks or turkey lacers (Rouladennadeln in Germany) to keep them closed. Melt butter and oil in a saucepan or pot and brown the outside of the roulade. Meanwhile, dice the carrot and celery. Remove roulades to a plate, add “Suppengrün” or mirepoix and sauté for a few minutes, until soft. Place beef rolls back on top of the vegetables, add a half cup of red wine and a little water. Add the bay leaf, some salt (depends on how salty the bacon is) and some grinds of pepper, cover and braise over low heat for 2 hours, or until beef is tender. Remove roulades and keep warm. Puree sauce and thicken with a little cream, sour cream or “Wondra” (like Sossenbinder) flour. Season to taste with more salt and pepper as needed. Place roulades back in sauce until serving time and serve as described above.

10

Homemade Cheese Ravioli with Meat Sauce 

This was absolutely perfect in every single way. It’s rich with flavor, slightly spicy, and a great dinner for a winter weeknight. 

I will post a detailed ravioli recipe in another post – the focus of this recipe is the meat sauce. 

Ingredients 

1 small yellow onion, diced 

5 large cloves garlic, minced 

1 lb Italian chicken sausage (hot or sweet) 

1 full jar tomato passata 

2 cups spinach, roughly chopped 

1 tsp granulated garlic 

1 tsp granulated onion

1 tsp dried basil 

1 tsp dried oregano 

½ - 1 tbsp granulated sugar 

Pinch red pepper flakes 

Extra virgin olive oil

Kosher salt and pepper, to taste 

1 lb cooked cheese ravioli 

Directions 

Heat a large dutch oven or pot over medium heat. 

Once the pot has come to temperature, drizzle a few tbsp of olive oil into the bottom and add in the onions and garlic. 

Sweat the onions and garlic until the onions become translucent. Season with salt and pepper.

Once the onions are translucent, raise the temperature to medium high and add in the chicken sausage.

Break apart the sausage using a wooden spoon, season with granulated onion and garlic and cook until browned.

As the chicken begins to brown, add in the entire jar of tomato passata [making sure to add water to the jar to add the excess], dried basil, oregano, red pepper flakes, sugar and stir. Adjust the seasoning if necessary.

Reduce the heat to a gentle simmer and cook for 20 minutes, allowing the sauce to thicken. 

During the final minutes of simmering, cook the ravioli, drain and reserve a small amount of pasta water. 

Raise the heat to medium once again, and add in the spinach and stir. 

Add in the ravioli and toss into the sauce. 

Garnish with fresh parsley or basil and serve. 

Enjoy! 

Redguard venison pie

This recipe I picked up in Hammerfell is one of my favourites. It comes from Blinhir, right across the border from both Skyrim and Cyrodiil, so as a northern Redguard recipe it contains elements of all three distinctive cultures in one dish. This is a hit at feasts to show off your catch of the day! And for the record, no, you do not slice this with a curved sword.

You will need:
850g puff pastry
1 kg venison, diced
500ml ale
2 red onions, sliced
5 cloves garlic, finely diced
2 carrots, diced
5 large mushrooms, diced
3 tbsp fresh rosemary leaves
2 tbsp fresh thyme
1 tbsp assorted dried herbs (oregano, bay leaves, basil etc.)
Handful of juniper berries, crushed
1 tbsp plain flour
1 ½ tsp salt
2 tsp ground black pepper
1 egg, beaten
Olive oil

Method:
Baste the bottom and sides of a large pie dish well with olive oil and line with 500g of puff pastry and set aside. Preheat your oven to 180°C/350°F.

In a large pan or skillet, fry the onions and garlic until lightly browned and fragrant. Add more oil if needed and throw in the carrots and mushrooms, continuing to stir until they have softened somewhat. Add the juniper berries, dried and fresh herbs, salt and pepper, flour, ale, and of course the venison. Mix through well and simmer with the lid on for 5 minutes.

Pour the mixture into the pie dish, then cover with the remaining puff pastry. Using a knife, score the pastry to let the excess heat out while baking. Brush well with egg to glaze, and bake for 45 minutes on the bottom shelf of the oven (to make sure that all the pastry is perfectly crisped through).

Leave to cool for 10 minutes before serving. Contents will be very hot so do be careful!

Superfood Lasagna! 

Let me tell you up front: this dish, if you make all the components from scratch, is not quick to make. I found it fun, enjoyable and definitely worth it, but nonetheless time consuming. I will say however that once you make it, you should have enough left over ingredients to make it a second pie. So my suggestion would be, make the dish from scratch, create two, and freeze one to enjoy later. This dish is awesome though because it is jam packed with superfoods and has no less than EIGHT veggies in it. When’s the last time you had something so delicious and loaded up with that many vegetables? Maybe a salad but no. That doesn’t count. And EIGHT? Really? Come on. That’s a lot. This recipe comes from “I Quit Sugar” cookbook!

  • Serves: 2
  • Time to cook: Clear your Sunday

Ingredients:

  • 9 rice paper sheets (8.5″ diameter)
  • 2 cups spinach leaves
  • 1 tbsp dulce flakes (Ha - I actually have these in my apt. You can also use shredded nori)
  • 1 cup “tomato-free” tomato sauce (see recipe below) OR for faster cooking, use 1.5 cups diced tomatoes + 1 tsp oregano
  • Sea salt and ground pepper to taste

For the meat sauce:

  • 1 tbsp ghee
  • 1 red onion, finely chopped
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • ¼ tsp cayenne
  • ¼ tsp ground turmeric

For the Cheesy Cauliflower Sauce:

  • 1 head cauliflower, chopped
  • 2 tbsp ghee
  • ½ cup unsweetened almond milk
  • 1 cup sweet potato puree (see recipe below)
  • ½ cup grated Parmesan cheese
  • ½ cup goat cheese

Instructions:

  • Start by making the “tomato-free” tomato sauce if you are using that in the recipe. Next, make the sweet potato puree. See below for more details on both.
  • When "tomato-free” tomato sauce and sweet potato puree are ready, then you want to preheat your oven (if its not already on) to 350″ and grease a 9″ springform pan (I did so with coconut oil).
  • Create the meat sauce: Heat ghee in a pan over medium heat.  Add the onion and the ground beef and cook until the beef is browned, about 6 or so minutes. Then add in the garlic, cayenne and turmeric. Add “tomato-free” tomato sauce or diced tomatoes/oregano to the mixture. Turn heat to low and let the sauce thicken for about 10-15 minutes.
  • Next make the cheesy cauliflower sauce. Add the chopped cauliflower to boiling water and let cook for about 8 minutes. Then drain the cauliflower and add it to your food processor with the ghee, milk, sweet potato puree, and Parmesan cheese. Add salt and pepper to taste and blend until creamy.
  • Start to assemble the lasagna: Spread 1/3 meat sauce in the springform pan and cover with 3 sheets rice paper. Next add 1/3 cheesy cauliflower sauce. Then add 1/3 meat sauce, 1/3 cheesy cauliflower sauce, 1 cup spinach and ½ tbsp dulce flakes. Repeat 1/3 meat sauce, 1/3 cheesy cauliflower sauce, 1 cup spinach and ½ tbsp dulce flakes. Top with extra Parmesan and goat cheese, plus an extra dash of salt and some more pepper.
  • Place into the oven and cook for 40 minutes or until the top is browned and the cheese melts. Let sit for 10 minutes until serving. Enjoy!

Additional Ingredients/Instructions:

“Tomato-Free” Tomato Sauce Ingredients:

  • 2 tbsp extra virgin olive oil (EVOO)
  • 4 shallots, finely chopped
  • 6 garlic gloves, minced
  • 1 large beet, trimmed, peeled and coarsely grated
  • 2 celery stalks, washed and coarsely grated
  • 3 carrots, washed and coarsely grated
  • 1 tsp sea salt
  • 1 tbsp finely chopped oregano
  • 2 cups chicken broth (I used Pacific Food’s Organic Low Sodium)
  • ¼ cup pitted Kalamata olives
  • 2 tbsp lemon juice

Instructions for “Tomato-Free” Tomato Sauce:

  • Heat the oil in a stock pot over medium heat. Add shallots, garlic, beet, celery, and carrots. Cook for ten minutes. Then add salt, oregano, and stock and bring to a boil. Reduce the heat to simmer and cook for 15 minutes or until the vegetables are tender. Transfer the mixture to a food processor and add olive and lemon juice. Blend until well mixed.

Potato Puree Ingredients:

  • 4-6 sweet potatoes, washed and scrubbed with skin left on
  • EVOO
  • Sea salt

Instructions:

  • Pre-heat oven to 350 degrees. Line a baking sheet with tinfoil and add sweet potatoes to it. Rub with olive oil and then coat with sea salt. When oven is ready, bake for 1 hour. Once done, let the potatoes cool. Then remove the skins and add potatoes to a large bowl. Use a potato masher to puree. 
7

BakingWithBooks Does Whole30 - “Tandoori” Roast Chicken with Coconut Curry Sauce and Cucumber Tomato Salad

This is a Whole30 compliant version of Tandoori chicken. It is by no means authentic because there is no yogurt, and I don’t have a tandoori oven, but trust me when I say that the flavor is incredible. 

Ingredients for the Chicken 

1 whole chicken - about 5-6 lbs 

2 tsp chili powder 

2 tsp paprika 

2 tsp turmeric 

Equal parts: ground ginger, garam masala, granulated onion and garlic

1-2 tbsp tomato paste 

Juice from a lime 

1 lime, quartered, 2 whole cloves garlic, and ½ onion for stuffing inside 

Extra virgin olive oil and more kosher salt and pepper 

Kitchen twine for tying the legs

Ingredients for the Coconut Curry Sauce 

½ of a 13.5 fl oz. can of coconut milk 

1 ½ tbsp red curry paste 

2 sprigs of mint, finely chopped 

Juice from ¼ lime and ¼ lemon

½ tsp kosher salt 

2 pitted dates 

Directions for Chicken 

Clean the chicken, removing any giblets and kidneys from the inside and thoroughly pat dry with paper towels. 

In one bowl, mix the chili powder, paprika, turmeric together. Add just enough lime juice so that mixture becomes a paste. 

Make gashes (not deep) in the chicken skin and slather the paste all over the bird. Each part of the bird should be covered. If you need more paste, feel free to make more. 

Marinate in the fridge for about 2 hours. 

Make another paste (without lime juice) with the garam masala, ginger, granulated garlic and onion with the tomato paste. This is going to give the chicken incredible flavor along with the intense red color that Tandoori chicken is known for. 

Slather this paste all over the front of the chicken and return to marinate for another hour. 

Remove the chicken from the fridge and let it come to room temperature for about 30-40 minutes, and preheat your oven to 420 degrees Fahrenheit. 

Season the inside of the chicken very generously with kosher salt and pepper. Stuff it with the lime, onion, and garlic, and tie the legs with kitchen twine. 

About 5-10 minutes before your bird is ready to go into the oven, heat extra virgin olive oil in a cast iron skillet over high heat. You want it to sizzle when a dash of water is added. 

Once the oil is heated, add the bird, breast-side up into the skillet and let sear for about 4-5 minutes. 

Place into the oven to roast. Take it out when the breast meat reads 155 degrees Fahrenheit and the thigh meat reads about 165 degrees Fahrenheit. 

Let the chicken rest before carving for about 20-25 minutes. Make the sauce while you’re doing this. 

Directions for Coconut Curry Sauce 

Combine all ingredients into a blender and puree until smooth. 

Strain through a fine sieve to remove any lumps. Taste for seasoning and adjust to your likeness. The sauce is meant to be rich, slightly spicy, and very faintly sweet. 

Garnish with cilantro. 

The cucumber and tomato salad is lightly dressed with sea salt, pepper, red vinegar, and light olive oil.

Carve your chicken and serve. 

Enjoy!

phoenixrei  asked:

Oooh, which one of them do you think is the better cook? Or do they cook together? FOOD HEADCANONS PLS *chinhands*

In my foodie brain this translated into Victuuri Chopped featuring Yurio bc the podium fam is competitive af and I’m a weirdo…..


“You only have two minutes left,” Yurio snaps from his vantage point at the kitchen table.  He holds a knife in his fist like a scepter, leaning back with his feet propped up on a chair.  He resembles a king deciding whether or not to sentence his servants to the guillotine.  “I’m not eating it if it’s raw, Victor, so move your ass.”

Victor darts across the kitchen to his side of the stove and cranks the burner to high.  He frantically flips his beef with a spatula, cursing himself for spending so much time carving decorative flowers out of beets. Still, he’ll be damned if he–Victor freaking Nikiforov–loses points for presentation.

“Behind you,” Yuuri warns. He presses up against Victor’s back as he passes, hands slipping a little too low on Victor’s pelvis.  Victor shudders violently and almost knocks the skillet off the stove.

“No cheating, pig!  I saw that!”

Yuuri doesn’t respond, though Victor catches him smirking in his periphery.  

Keep reading

Farmer’s Beans

Nothing says historical accuracy more than humble, home-cooked beans. Add fresh bread and you have a meal worthy of any region in Middle Earth and delicious enough to make even if you aren’t eating on dirt floors in a drafty shack. 

This recipe is adaptable. For instance, try using great northern beans (though you may have to adjust the cooking time). Change up the spices, yo. Add thyme if you want. But please, for the love of all things good in the world, serve with this bread. It’s one of my favorite winter meals of all time.

Farmer’s Beans (printable)
serves 4-6

Ingredients

½ lb. (225 g) pinto beans
1 pork hock, smoked if possible
1 small onion, chopped
2 teaspoons garlic, chopped
½ teaspoon oregano
dash of cumin
½ teaspoon salt 

Directions

Slow Cooker Method

Combine all ingredients in a slow cooker and cover with enough water by about 1 inch. Cook on low for 4-6 hours or until beans are tender. Pull meat off of bone and return to pot. Salt and pepper to taste.

Stovetop Method

Rinse and soak the beans in boiling hot water for 30 minutes. Add to medium cooking pot with pork, onion, garlic, oregano, cumin and salt. Bring back to a boil; as soon as it starts to boil turn heat to low and let simmer for at least 3 hours or until tender. When beans are tender, pull meat off of bone and return to pot. Salt and pepper to taste.