You can only reblog this today or until the next Monday, June 19th, 2034.
Anonymous asked:
share the salmon and nectarine recipe pls that sounds absolutely amazing!
IT IS AMAZING!!! okay here's what you need:
your vegetables of choice! I usually use:
- a head of broccoli
- a bell pepper
- a few handfuls of mushrooms
- a couple handfuls of baby potatoes
- an onion
but you can use whatever veggies you enjoy. the list above is a volume of veggies that makes me many days worth of curry, so tweak accordingly to your needs.
your stonefruit of choice! I usually use
- one mango
- OR two nectarines.
make sure to chop or slice all these ingredients into pieces that will cook evenly, all the way through! combine them into a big bowl, and toss with:
- 1-2 tbsp of a neutral oil, depending on how big your pot of curry is shaping up to be!
- kosher salt and black pepper to taste
- 3-4 tbsp soy sauce
- ginger to taste
- garlic to taste
- a big handful of chopped cilantro
- 2-4 tbsp green curry paste (or red if that's your preference!)
dump this all in a big pot with a lid. then place your
- salmon fillet
on top of the veggies, and spread a little bit of curry paste on it. then dump
- 1 can of coconut milk
into the pot, and put on the lid. turn the heat onto medium high. wait until you hear the coconut water start to boil & see the coconut cream begin melting, and then turn the heat down to medium. set a timer for 15 minutes. if you have a glass lid to your pot, watch for your salmon fillet to turn pink, and the fat to turn white. you'll know the salmon is done when it flakes away from the skin with a fork.
when everything is cooked, take the pot off the heat, and use a fork to break up the salmon, and give everything a good stir. and now you profit 🙏
Instant Pot Curry Beef Stew The easiest and quickest Instant Pot curry beef stew recipe that yields melt-in-your-mouth beef smothered in a rich, thick tomato curry sauce.
small town extras [3]
Hi there, dearest Small Town reader! Today's Extra is a gift from Wayne: he's very graciously sharing with us his mother's chicken rice soup recipe, the one he makes for Eddie in Chapter 12 - Fortress Around Your Heart. He hopes it brings you comfort when you're feeling poorly. You'll find Dottie's copy of the recipe below (Eddie might have gotten bored and left extra instructions, it's up to you if you wanna listen to him or not!):
See you guys on Friday, May 19th for Chapter 13! If you wanna know the name of the next chapter, the next song has been added to the playlist - come talk to me if you have questions or just wanna generally yell at me for causing you pain lol <3
Peanut Butter Chicken is tender pieces of browned chicken breast in a slightly spicy, slightly sweet Asian creamy peanut butter sauce with ginger.
every time i see those posts like ‘what food from a show did YOU always wanna try’ i go lol none? but i just remembered im a liar
i always wanted the fucking soup brock made in the pokemon anime
Hello OP, i don’t have anyway to prove this is the same recipe they make in the shows but i make this to calm my inner kid from wanting the fictional soup:
- 300gr bacon, beef or chicken. A meat of your choice. These go specially well. I prefer chicken tights. Diced
- 1 medium onion, diced.
- Garlic minced (i used 2-4 pieces depending on size)
- 300gr carrot, cleaned, peeled and diced.
- 3 sticks of celery, washed and diced.
- 800gr potato. Washed, peeled diced in quarters.
- 1 head of broccoli.
- 8 cups of stock of your preference. I recommend using the bones of the beef or chicken, but veggies stock works too for a vegetarian or vegan version.
- 3 tablespoons all purpose flour.
- 1 cup whole milk. (Almond or rice milk work fine for a vegan option)
- ½ cup heavy cream. (Skip it for a vegan option)
- Salt and black pepper to taste.
- ½ teaspoon paprika, use the spicy one to get the warmth up a notch in winter.
- 1 tablespoon fresh chopped coriander. Optional.
- 1 cup diced gouda or manchego cheese. Optional but really ties all together.
Make sure you have all your ingredients ready and at hand for this one to make sure it comes out nice and tasty!!!
- In a pot put water and the bones to prepare your stock (chicken, beef, veggie) You can use premade or bouillon cubes, just make sure its 8 cups worth of broth. In a different pot boil the potatoes until soft.
- In a big pot put some butter or olive oil to fry the onion, when it turns a little transparent add the garlic, move constantly.
- Add the celery and diced carrots, moving constantly.
- The carrot will get a little brighter in color, add the diced meat. Salt and pepper to your taste.
- Meanwhile, blend the potatoes with enough stock so your blender wont have trouble blending. If you have a food processor, it’ll be easier.
- Ad the remaining stock to you big pot with the veggies and meat, add the broccoli chopped in bite size pieces. Add the paprika and taste for salt and pepper. Let over a medium fire for 10 min.
- Separate 3 tbsp of the stock to mix with the flour, set aside. This will be a thickening agent.
- Pour the potato mix on the big pot, move to integrate and taste for salt and pepper.
- Add the milk and heavy cream. Move with a laddle. Have a final taste and let over low fire for 5 min.
- Serve hot and decorate with a pinch of coriander and some cubes of cheese.
- ENJOY!
Notes:
I personally prefer to use chicken, love how it goes with potatoes and veggies. Also the tight is very tender and flavorful. With beef you have to be careful not to overcook it or it’ll get gummy and hard to bite, so make adjustments.
VEGAN: could also skip the meat, cheese and heavy cream for a vegan option.
I make it for my younger sister and she loves it. Instead of meat i add some diced, toasted nuts when served. Cashew, pecan and pistachios work nicely.
You’ll have to use 5 tbsp of flour to thicken up the broth a tid bit more without the heavy cream but you can still use a vegan milk.
You can totally skip the coriander, but it adds another dept of flavor.
Do try it with the cheese tho, i promise it’s GODLY. Gouda and manchego are my fave, the melt nicely and have a strong after taste, but i guess any cheese that melts could work.
Finally, if you are like me and like spicy food you can add chopped chili. Serrano and arbol chiles are my go to’s, freshly chopped sprinkled just after serving my bowl.
Hope y'all give it a try and if you have any doubts do ask!
Provecho!
this is literally the best addition i’ve ever gotten to any of my posts thank you so much
Hey I tried this recipe out and I can confirm that it tastes heavenly!!
Can confirm this soup is absolutely divine!
Substituted spinach for broccoli because my partner is not a fan of the latter and used chicken and bacon. Gonna try it again with a nice Italian sausage in place of the chicken next time.
[ID: A bowl full of rice and a reddish, saucy stew with carrots, potatoes, and shredded chicken. End ID]
Vegan pollo guisado (Puerto Rican chicken stew)
Pollo guisado, a popular dish in Central and South America and the Caribbean, combines marinated and braised chicken with potatoes, carrots, and green olives in a tomato-based broth. This Puerto Rican version uses a recaito of onion, garlic, aji dulce peppers, and culantro to add savor and depth to the dish, while sazón lends spice and color.
Recipe under the cut!
hey. don’t cry. crush three cloves of garlic into a pot with a dollop of olive oil and stir until golden then add one can of crushed tomatoes a bit of balsamic vinegar half a tablespoon of brown sugar half a cup of grated parmesan cheese and stir for a few minutes adding a handful of fresh spinach until wilted and mix in pasta of your choice ok?