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Tomato & Red Lentil Soup

Tomato & Red Lentil Soup

Tomato & Red Lentil Soup

Tomato & Red Lentil Soup

Tomato & Red Lentil Soup

Difficulty: image
Prep Time: ~
10 minutes
Cook Time: 20 minutes
Servings: 6

Ingredients:

  • 1½ cups red lentils (rinsed and picked over for pebbles etc.)
  • ¼ cup rice (I used short grain white rice)
  • 1 big tomato or 3 small tomatoes
  • 1 onion, sliced
  • ¼ cup dry white wine
  • 3 tbsp dried chili flakes (I used Aleppo and Marash chile flakes)
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • Salt to taste, about 2 tbsp
  • Lots of pepper (I used Black Penja peppercorns)
  • 1 bay leaf
  • 2 tbsp olive oil
  • 5 cups broth (I used a vegetable buillon cube and an MSG-free dashi fish broth packet)
  • a drizzle of good olive oil as a garnish (I use Stonehouse)

Optional Ingredients:

  • Greek Yogurt or sour cream
  • Castelvetrano olive or capers
  • Chia seeds
  • Fried egg

Directions:

  1. Chop onion and place in a big soup pan with some olive oil. To avoid onion tears I wear gloves, cut by the sink, and rinse the cutting board immediately after placing onions in the pot. Chop off the ends of the onion first (the onion’s basal plate) and then peel, halve, and chop quickly.
  2. Heat soup pot on medium heat.
  3. Add garlic, ginger, chili flakes, herbs and peppercorns if using.
  4. Stir for 5 minutes or so until just before the onions start to brown.
  5. If using chili paste, remove pot from heat and stir the paste in.
  6. Add white wine and stir.
  7. Pour in broth.
  8. Bring to a boil. While waiting, stir in salt and pepper.
  9. Once the broth boils, reduce heat to a simmer.
  10. Slowly pour in tomatoes, lentils, rice, and chia seeds if using.
  11. Simmer for at least 20 minutes, stirring every 5 minutes or so.
  12. After 20 minutes, taste to make sure the lentils have broken down. Season with more salt and pepper if needed.
  13. Once the soup gets to desired thickness, spoon into bowls and top with dairy, olives or capers, a drizzle of olive oil, and a pinch of sea salt.
pugliepug:

Puglie Food & Things
Whatchu doin’ in all that.

pugliepug:

Puglie Food & Things

Whatchu doin’ in all that.

Easy Chicken and Mushroom Sauce
Difficulty: Prep Time: ~5 minutesCook Time: 20 minutesServings: 1-2
Ingredients:- 8 chicken tenders (you can purchase chicken breasts already cut into tenders or narrow strips)- 3/4 cup flour- 1 teaspoon salt- 1 teaspoon paprika- ¼ cup olive oil- 1 medium onion, diced- 2 garlic cloves, minced- 1 can of sliced mushrooms- 3 Tablespoons, flour- ½ cup white wine (chicken broth can be substituted)- ½ cup -1 cup chicken broth- Salt and pepper to taste
1. Combine flour, salt and paprika in a pie plate or shallow bowl.
2. Heat olive oil on medium-low heat in a large non-stick pan.
3. Dredge the tenders in the flour mixture and then place them in the pan with the hot oil.
4. Brown chicken on both sides until chicken is fully cooked. Remove chicken from the pan and blot off any excess oil.
5. Add onions and garlic to the pan and sauté. Add mushrooms and continue to sauté until mushrooms are tender.
6. Add flour and mix well. Add wine and ½ cup of chicken broth and stir, cooking mixture over medium heat. Continue to cook until mixture starts to thicken. Additional chicken broth can be added to thin sauce and achieve desired thickness.Salt and pepper can also be added to taste. Add browned chicken tenders to the mushroom sauce and continue to cook over medium-low for 1-2 minutes until chicken is hot. Serve over orzo pasta.

Easy Chicken and Mushroom Sauce

Difficulty: image
Prep Time: ~
5 minutes
Cook Time: 20 minutes
Servings: 1-2

Ingredients:
- 8 chicken tenders (you can purchase chicken breasts already cut into tenders or narrow strips)
- 3/4 cup flour
- 1 teaspoon salt
- 1 teaspoon paprika
- ¼ cup olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 can of sliced mushrooms
- 3 Tablespoons, flour
- ½ cup white wine (chicken broth can be substituted)
- ½ cup -1 cup chicken broth
- Salt and pepper to taste

1. Combine flour, salt and paprika in a pie plate or shallow bowl.

2. Heat olive oil on medium-low heat in a large non-stick pan.

3. Dredge the tenders in the flour mixture and then place them in the pan with the hot oil.

4. Brown chicken on both sides until chicken is fully cooked. Remove chicken from the pan and blot off any excess oil.

5. Add onions and garlic to the pan and sauté. Add mushrooms and continue to sauté until mushrooms are tender.

6. Add flour and mix well. Add wine and ½ cup of chicken broth and stir, cooking mixture over medium heat. Continue to cook until mixture starts to thicken. Additional chicken broth can be added to thin sauce and achieve desired thickness.Salt and pepper can also be added to taste. Add browned chicken tenders to the mushroom sauce and continue to cook over medium-low for 1-2 minutes until chicken is hot. Serve over orzo pasta.

what do you think of rice cookers?
Anonymous

I don’t particulary have an opinion on them either way! I just know how to cook rice in a pot, and that’s always worked just fine for me. 

If rice cookers actually change the rice structurally, like cook it a certain way, I might consider getting one but honestly all the rice cooker rice ive ever had was really too sticky and gluey and not tasty :(

kinomatika:

i made food porn

Pork Ramen
Difficulty: Prep Time: ~ 5 minutesCook Time: 4 hoursServings: 6Ingredients:- 5-6 pieces pork neck bones- 1 whole onion, halved- sesame seed oil - soy sauce to taste- sea salt to taste- maggi to taste- ponzu sauce to taste- soba ramen noodles or angel hair pasta
Optional Ingredients:- 3-4 sprigs long green onion (welsh onion)- soft or hardboiled egg, halved- bean sprouts- nori- just about anything else you think would taste good in ramen!Directions:1. Preheat oven to 400F (200C) Place pork neck bones in shallow baking dish. Rub each piece with a generous amount of sesame seed oil and sprinkle generously with sea salt. Bake for 1.5 hours..
2. Remove pork neck bones from oven and immediately place 2 cups of water in the pan. scrape up the brown bits and mix everything together. Transfer the pork neck bones and liquid to a deep pot and add 10 additional cups of water. Add the halved onion, and bring everything to a boil, and then reduce heat to simmer. Allow soup to simmer for 2 hours..
3. While the soup is simmering, season the broth with soy sauce, ponzu, maggi seasoning, additional sea salt. This is very much up to personal taste, so just mess with it until it tastes the way you want. Be careful with the salt, though. Remember the liquid will evaporate during simmering and the flavor of the broth will become more intense.
4. When the broth is through simmering, place a strainer over another pot and place a paper towel in the strainer. Strain the broth. Remove the pork neck bones and separate the meat from the bones when cool enough to handle.
5. Prepare your toppings. Chop your green onion, boil your eggs, shred your nori and do whatever other preparations you need to do.
6. Boil your ramen noodles according to the package. Do this step last as most ramen noodles tend to cook VERY quickly. Mine only took 2 minutes until they were tender.
7. Assemble your ramen bowl and enjoy!
This is by no means a traditional ramen broth recipe, i omitted a lot of things i couldn’t find like kombu kelp, dried bonito flake, etc. If you can find these things and you know how to make dashi stock, try that! Otherwise, this works just as well.

Pork Ramen

Difficulty: image
Prep Time: ~
5 minutes
Cook Time: 4 hours
Servings: 6

Ingredients:
- 5-6 pieces pork neck bones
- 1 whole onion, halved
- sesame seed oil 
- soy sauce to taste
- sea salt to taste
- maggi to taste
- ponzu sauce to taste
- soba ramen noodles or angel hair pasta

Optional Ingredients:
- 3-4 sprigs long green onion (welsh onion)
- soft or hardboiled egg, halved
- bean sprouts
- nori
- just about anything else you think would taste good in ramen!

Directions:
1. Preheat oven to 400F (200C) Place pork neck bones in shallow baking dish. Rub each piece with a generous amount of sesame seed oil and sprinkle generously with sea salt. Bake for 1.5 hours..

2. Remove pork neck bones from oven and immediately place 2 cups of water in the pan. scrape up the brown bits and mix everything together. Transfer the pork neck bones and liquid to a deep pot and add 10 additional cups of water. Add the halved onion, and bring everything to a boil, and then reduce heat to simmer. Allow soup to simmer for 2 hours..

3. While the soup is simmering, season the broth with soy sauce, ponzu, maggi seasoning, additional sea salt. This is very much up to personal taste, so just mess with it until it tastes the way you want. Be careful with the salt, though. Remember the liquid will evaporate during simmering and the flavor of the broth will become more intense.

4. When the broth is through simmering, place a strainer over another pot and place a paper towel in the strainer. Strain the broth. Remove the pork neck bones and separate the meat from the bones when cool enough to handle.

5. Prepare your toppings. Chop your green onion, boil your eggs, shred your nori and do whatever other preparations you need to do.

6. Boil your ramen noodles according to the package. Do this step last as most ramen noodles tend to cook VERY quickly. Mine only took 2 minutes until they were tender.

7. Assemble your ramen bowl and enjoy!

This is by no means a traditional ramen broth recipe, i omitted a lot of things i couldn’t find like kombu kelp, dried bonito flake, etc. If you can find these things and you know how to make dashi stock, try that! Otherwise, this works just as well.

The “I’m sick and hungry” disaster bowl

Alright so I’ve been sick for a few days now and I’ve been living off of a mostly liquid diet due to not being able to handle solid foods, but I was basically dying for something not water/soup/juice so I hauled myself out of bed, looked around at what we had, and came up with this delicious disaster.

Difficulty: image

Prep Time: ~5 minutes
Cook Time: 20
Servings: 1

Ingredients:
- 2 eggs
- 2 large garlic cloves, chopped
- pinch of salt
- dried oregano
- rice
- olive oil
- butter
- 1 small Roma tomato, cut into thick slices
- oyster or soy sauce (i prefer oyster sauce)

Directions:
1. Cook rice. If you don’t have a rice cooker or don’t know how to do it in a pan, click for a tutorial

2. While the rice is cooking, set up your other ingredients. I got four slices out of my roma, I chopped my garlic, and set out my olive oil and butter and oregano.

3. In a small frying pan, combine a pat of butter with a few light dashes of olive oil over low heat. This keeps the butter from burning. Give it about 20-30 seconds to heat up, and then toss in the garlic and a few shakes of oregano. Let that saute for maybe another minute or so.

4. Add in the tomato, slice by slice. Fry it on each side for about a minute to two minutes, depending on how soft you like your slices. I like mine kinda firm-ish, so I did it for about 30-45 seconds. When they’re done, transfer them to a plate.

5. Crack your two eggs in the same pan you cooked the tomatoes in and cook them however you like. I don’t like scrambled eggs but I dont really like fried eggs either, so I just toss mine in, let them sit for a minute, and break the yolk so that it spills over the albumen, and then i chop it up.

6. build your bowl however you like. i dumped the eggs in the bottom, put a dollop of oyster sauce on top of that, heaped in some rice, mixed that all together until it was combined and then topped it off with the tomatoes.

ENJOY!

Feta Cheese and Basil Omelet with Beefsteak Tomato
Difficulty: 
Prep Time: ~5 minutesCook Time: 5Servings: 1Ingredients:- 2 eggs- 2 large fresh basil leaves, finely chopped- half teaspoon garlic powder- pepper to taste- crumbled feta cheese- butter- 1 small beefsteak tomato- salt to taste
Directions:1. Crack eggs into a bowl, top with basil leaves and garlic powder. whisk lightly with fork.
2. Heat a small pan over medium heat. Coat pan with butter, allow foam to subside. Pour in egg mixture. Sprinkle crumbled feta cheese over half of the egg sheet.
3. Let the egg set on the bottom, about 45sec. - 1 min on medium heat. When the edges begin to brown, push spatula under half of egg sheet and flip over to make half circle shape.
4. Slide omelet to center of pan, allow to cook for a minute or two.
5. Now this is just how I do it, but - lift the pan from the burner and with a deep ‘digging’ motion, like you would do with a shovel, toss the omelet up into the air and catch it again with the pan on the opposite side. Allow the other side to cook and brown.
6. Serve with sliced, salted and peppered tomato pieces!
ENJOY!

Feta Cheese and Basil Omelet with Beefsteak Tomato

Difficulty: image

Prep Time: ~5 minutes
Cook Time: 5
Servings: 1

Ingredients:
- 2 eggs
- 2 large fresh basil leaves, finely chopped
- half teaspoon garlic powder
- pepper to taste
- crumbled feta cheese
- butter
- 1 small beefsteak tomato
- salt to taste

Directions:
1. Crack eggs into a bowl, top with basil leaves and garlic powder. whisk lightly with fork.

2. Heat a small pan over medium heat. Coat pan with butter, allow foam to subside. Pour in egg mixture. Sprinkle crumbled feta cheese over half of the egg sheet.

3. Let the egg set on the bottom, about 45sec. - 1 min on medium heat. When the edges begin to brown, push spatula under half of egg sheet and flip over to make half circle shape.

4. Slide omelet to center of pan, allow to cook for a minute or two.

5. Now this is just how I do it, but - lift the pan from the burner and with a deep ‘digging’ motion, like you would do with a shovel, toss the omelet up into the air and catch it again with the pan on the opposite side. Allow the other side to cook and brown.

6. Serve with sliced, salted and peppered tomato pieces!

ENJOY!

Difficulty: 
Prep Time: ~5 minutesCook Time: 35 minutesServings: 6Ingredients:- 3 cups strawberries, diced into smal pieces- 1/2 cup of sugar and then another 3/4 cup- 1 cup all purpouse flour- 2 teaspoons baking powder- 1/2 teaspoon salt- 1 cup milk- 1/2 teaspoon vanilla extract- 1 stick of butter, melted
Directions:1. Preheat oven to 375 fahrenheit.
2. Combine Strawberry pieces with 3/4 cup sugar. Mix well and set aside.
3. Combine flour, baking powder, salt and remaining 1/2 cup sugar. Whisk together.
4. Add milk, vanilla extract and butter. Whisk until combined.
5. Pour batter into 9x9” greased baking pan.
6. Top with strawberry sugar mixture. Bake for 35-40 minutes
ENJOY!

Difficulty: image

Prep Time: ~5 minutes
Cook Time: 35 minutes
Servings: 6

Ingredients:
- 3 cups strawberries, diced into smal pieces
- 1/2 cup of sugar and then another 3/4 cup
- 1 cup all purpouse flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1 stick of butter, melted

Directions:
1. Preheat oven to 375 fahrenheit.

2. Combine Strawberry pieces with 3/4 cup sugar. Mix well and set aside.

3. Combine flour, baking powder, salt and remaining 1/2 cup sugar. Whisk together.

4. Add milk, vanilla extract and butter. Whisk until combined.

5. Pour batter into 9x9” greased baking pan.

6. Top with strawberry sugar mixture. Bake for 35-40 minutes

ENJOY!

Grilled Cheese & Scrambled Egg breakfast sandwich

No pic for this one, sorry, my phone is dead! I just made this because I was hungry and we don’t have much in the fridge, so this was really yummy and quick to make.

Difficulty: image
Prep Time:
~2 minutes
Cook Time: 5 minutes
Servings: 1

Ingredients:
- 2 eggs
- 2 slices Kraft american cheese
- 2 pieces bread
- butter

Directions:
1. Crack eggs into a bowl and whip lightly. You don’t want to completely combine the yolk and albumen, just enough so that they are somewhat combined. 

2. Set a frying pan over medium to low heat and add butter and egg. Scramble the eggs until cooked to your liking. After the eggs are cooked, set them aside in a bowl.

3. Take one piece of your bread, place one slice of cheese on top of it. Place the eggs on top of that, and cover the eggs with the other slices of cheese and bread, so it should go bread>cheese>eggs>cheese>bread

4. Re-butter the pan and place the whole sandwich in. Cook for about 30-40 seconds on each side, or until golden brown. Then slice diagonally and enjoy!

You could also probably season your eggs with things like pepper, salt, oregano, basil, fresh thyme, fresh cilantro, hot sauce, etc just to make it more interesting. You could add ham or some other kind of meat in there too!