Go on and food me

untouchedurchin:

I haven’t posted in a while. This is mostly me being well overdue in getting a load of film processed.

In the time being, here is a recipe for one hell of a Korean breakfast:

Ingredients:

Kimchi (my favorite is baby radish)

Rice

Egg

Recipe:

Cook rice. Chop the kimchi into smaller piece and fry it off in a wok along with some of the kimchi juice (sounds delicious, I know). Stir in the rice and serve with a fried egg on top. Wonderful hangover cure.

jojochao:

double chocolate butterscotch muffins

jojochao:

deep fried fish tacos

This dish I need to make.

reallykatie:

I got those peppery fingers when I was making this last night…but I gotta say, this was so good, it was definitely worth it. And for the people reblogging that ragetoons thing and asking why I didn’t wash my hands — I DID. When you chop peppers without gloves, the spicy stuff gets in your skin and lingers there for a solid day or more, no matter how many times you wash them.

This is called West African Chicken & Peanut Stew…I don’t know how authentic it is, but it’s pretty delicious regardless. I didn’t measure ANYTHING so it’s definitely very forgivable!

INGREDIENTS:

1-2 Tbsp olive oil
3 chicken breasts, cut into bite-size pieces
1/2 red onion, chopped finely
2 Tbsp finely minced ginger root (I grated mine)
1-2 finely diced jalapenos (keep seeds in if you like a spicy kick, remove seeds if you don’t!)
1 tsp chili powder
1/2 tsp cinnamon
2 cups chicken stock
1/2 cup chunky peanut butter
2 Tbsp tomato paste
2 Tbsp apple cider vinegar
salt and fresh ground black pepper to taste
3-4 green onions (scallions) thinly sliced (optional)
toasted peanuts (for garnish, optional)

DIRECTIONS:

Heat olive oil in a heavy pan. Add onions and jalapenos, cook until slightly softened (1-2 minutes). Add spices and chicken, let brown and cook until nearly done (~5 minutes).

Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil. When it comes to a boil, turn down heat and let it simmer for 10-15 minutes.

Serve over rice and garnish with toasted peanuts and chopped green onions.

Salivating. Need to try.

fromme-toyou:

For me this is the definition of comfort food, my grandma’s potato soup and cornbread. It’s a staple at her house and one I always request when I’m home in Texas. Nobody else makes this in my family because nobody makes it as good as Grandma. I’ve had 2 separate tutorials and one phone walk through of the recipe so I can get quick fixes in New York to hold me over until I’m back under her care. This past New Year’s Day I made the southern tradition of black eyed peas and cabbage (luck & money) and this very meal for love of family.

Golden Cornbread:

*My Grandma doesn’t use measurements so everything is “about”

1 cup of yellow corn meal

1 cup flour

2 teaspoons baking powder

1 teaspoon salt

1 egg

water

Mix all the ingredients together and stir with water “not too thin, not too thick”

Drop by the spoonful into hot oil. Sample with a quarter size amount first, might need salt. Using a fork flip them over once the underside is golden brown.

While trying to keep up and shoot her making this (she works FAST) she said very proudly “I used to do this with a baby on my hip.” There’s nothin’ like southern women.

Potato Soup:

3 potatoes

water

1/2 cup milk

1 Tablespoon flour

Salt

Pepper

Peel the potatoes and cut up, add to enough water to cover the potatoes. Boil until mushy. In the mean time add 1/2 cup of milk with 1TBS of flour and mix well. Once potatoes are mushy slowly add the milk and flour mixture. Turn off heat and add salt to taste. Serve with pepper for everyone to add how much they like. We always crumble a piece of cornbread into our soup and it’s MmMMm-mmm good.

Thanks Grandma!

Hot damn. This I’m going to try.

anoldconversation:

If you want a healthier and lighter version of pancakes, crepes are the way to go. Lately, I’ve been craving sweet things, but I’ve been trying to curb this by eating healthier versions. (Of course, sometimes this doesn’t always work.) They are quick and easy to make, and don’t involve buying many ingredients. If anything, most of them are staples. They make a great snack or dessert; I’ve been making them often for a side during dinner parties. The other wonderful thing about crepes is the variety, as you can literally put whatever you like in them.

Ingredients:

• 1 cup skim milk
• 1/2 cup flour
• 2 eggs
• 1 & 1/4 teaspoon brown sugar
• 1 cup bananas, mashed
• 1/2 teaspoon nutmeg
• 1 tablespoon cinnamon
• 1 cup chocolate chips, melted
• 1-2 bananas, sliced
• honey

1. In a small bowl, mix the eggs and milk together. In a larger bowl, mix the flour, sugar, nutmeg, and cinnamon.
2. Then, slowly pour the egg/milk mixture into the larger bowl; stir the batter in while pouring.
3. Mash the cup of bananas, and add to the mixture.
4. To melt the chocolate, create a double boiler. Boil a pot of water, and in a smaller pot, place the cup of chips. Hold the smaller pot over the boiling water until the chocolate has melted. Make sure to continually stir the chocolate.
5. Cook on a pan until the outside is browned. Slice up the banana and place the slices on the crepe when cooking. Also, dab some of the chocolate onto the crepe.

Optional: Add honey on top of the crepe for added flavor.

robot-heart:

terryblakey:

It’s my birthday next week so I’m putting on a Tex-Mex themed BBQ but can any of my Tumblr buddies give me ideas for simple recipes other than chillie (I’m looking at you robotheart, as a Texan)?

I’m not sure how old this is, but one of my favorite recipes is vegetarian enchiladas:

You need:

• 1 large can of tomatilla sauce
• 1 20-pack of large tortillas
• 1 pack of cream cheese
• 1 can of Mexicorn (or some variation thereof)
• 2 bell peppers
• A couple of small green chilies
• 1 onion
• 2 cups of grated cheese (cheddar, pepperjack, monterrey jack…whatever you like.)
• cumin
• chili powder
• salt
• pepper
• any other vegetables you want to add to the mix

You will:

1. Finely chop bell peppers, chilies and onions and sautee (I prefer to do so in vegetable stock, but you can use chicken or beef stock as well, or vegetable oil)
2. Once peppers, chilies and onions are soft, add corn.
3. Then stir in the cream cheese a little at a time. Stir until it melts.
4. Season to taste. (Note: I prefer a lot of cumin and chili powder. Add a little at a time and see what you like.)
5. Turn the burner down to low and start working on the enchiladas.
6. You will need a long, oven-safe dish that is deep enough to put two layers of enchiladas.
7. Pour a small amount of the can of tomatilla sauce on the bottom of the pan.
8. Fold 10 tortillas in half, then sit them fold-side down in the pan.
9. Put 2 spoonfuls of your cream cheese/veggie concoction in each of the tortillas, folding the outsides inward to make a roll as you go.
10. Pour a little more of the tomatilla sauce over them.
11. Sprinkle about a cup of cheese.
12. Then repeat steps 7-11 with the remaining tortillas, placing these on top of the other enchiladas.
13. When done, cook at 375 for 45 minutes.

I prefer to serve with white rice, with lime squeezed over and sauteed vegetables mixed in. :)