thoughtportal reblogged
thoughtportal reblogged
Put an egg in your ramen. Put scallions in your ramen. Put chili oil in your ramen. Put kewpie Mayo in your ramen. But nori in your ramen. Put tofu in your ramen. Put miso paste in your ramen. Put mushrooms in your ramen.
Do NOT reply or comment except to add good things to put in ramen. That’s what this post is for.
put fish sauce in it!! chopped garlic!! sriracha! vegetable tempura! pork belly! sprouts!
// I love cooking comics best. And this one has ingredients so cheap I made a point to save it to my harddrive. It was originally drawn by Lucie Bryon here on Tumblr.
If you're extremely low spoons like me, you can used canned or frozen veggies, and some supermarkets sell pre-cooked chicken
Throw it all in the pot and fry it with butter to make it taste better, then throw in your water and noodles until it looks good
If you don't have the energy but have a spice rack, powdered garlic, onion, ginger. Measure with your heart. Add one egg yoke. Dash of regular soy sauce. Siracha, again measure with your heart. Don't have that? Chili flakes or anything with a mild spice. Mix. Set aside. Heat water. Bring to a boil. Add ramen packet + ramen noodles. Cook till soft. Add one ladle of your broth to your yoke + spice mix. Mix that. Add noodles + additional broth. Add extra dash of soy sauce. Eat and be content.
Speaking as someone who is frequently busy AND low-energy, let me tell you some of my ramen hacks!
- Prepackaged broth.
- Canned chicken or any leftover meat you may have. Add it in the last few minutes of cooking.
- I endorse the frozen veggies! Also add those in the last few minutes of cooking.
- Add some miso paste and a pat of butter. mmmm, richer broth.
Finally, because I have a lot of days where I have no energy AND barely time for lunch: THE MICROWAVE. Put your broth and noodles in a bowl, microwave it for 2 minutes. Pull apart the noodles (which will still be firm but not a brick) to make a little nest to crack an egg into. Add any other protein and your frozen veggies, then microwave it for another 2 minutes. THE BOWL WILL BE VERY HOT WHEN YOU TAKE IT OUT OF THE MICROWAVE, BE CAREFUL. But look at that! Fast, delicious, nutritious ramen!
Standard ramen bricks do not have to be boiled. You can prepare them exactly like cup ramen: Brick in bowl, powder on brick, pour two cups boiling water over it. Cover bowl with a plate. Give it about four minutes. Perfect soft noodles. Never gets that horrid ramen slimy situation going even if you ADHD away from your wip food, the noodles are still soft and lovely, just uhh cold.
If you have access to an Asian grocery store, try pickled mustard green. It's like $2 and, being pickled, lasts forever in the fridge. Especially wonderful on jjajang (black soybean) ramen.
femmeharlequin-deactivated20240
I can't believe i saw a post listing ramen ingredients without this
peasant pasta
On tonight's menu is this one pot carbonara style pastina. Here's your bite. Here's my bite.
There is literally no version of pastina that would be bad.
And here's how to make it.
Add a pancetta to a cold pan, crisp it until it's nice and brown, and then reserve some of that fat for later.
Add your pastina directly into that leftover fat to toast a bit, and then pour in some chicken stock, all that simmering,
combined eggs, black pepper, Pecorino Romano and that leftover pancetta fat
cut the heat add in a touch of butter in your egg mixture, and stir immediately.
Add back in your crispy pancetta and you're done.
Garnish with more black pepper, Pecorino Romano, some crispy pancetta, chives, and a touch of olive oil.
red wine pot roast
I recently had to switch my heat on, and I knew it was time to make my red wine pot roast.
This is one of those stick to your bones kind of meals, and it's just so full of flavor, you've got to try it with any good roast.
We want to start by building the foundation of flavor. So I'm going to sear my chuck roast in some avocado oil.
I seasoned it with salt and pepper about five minutes on all sides, until we have a nice crust like this.
Here, I'm throwing in some onion, carrots, celery and lots of garlic, and I'm gonna sauté that just for a couple minutes before sprinkling in a third cup of flour that's gonna help thicken our gravy. In the end, I cook my flour out for a couple of minutes, and then I go in with about a fourth cup of tomato paste. Let that cook out before I mix it all together.
And then we need two full cups of red wine. I'm using a cheap Merlot, but use whatever you want. I let this cook for about five minutes to help that alcohol cook out.
And then I've got four cups of beef broth. And for the seasonings, you can do whatever you want. I like to add a lot of cracked black pepper, some salt, of course. Then I have thyme and dried parsley.
Now it's time to return our chuck back into the pot. Make sure you throw in any juices off the plate. I've got a couple bay leaves, some fresh parsley, a head of garlic that I'll use for my mashed potatoes later. And I'm also gonna throw in some carrots cover. And I simmer this for about two hours, and then I'm gonna take the lid off and let it cook without the lid for about another hour and a half. I flip my meat over, and here you could see the gravy is thickened with that lid off, and that's it.
This video inspired me to take some canned cream of mushroom soup I had and elevate it with sauteed shiitake mushrooms with soy sauce and some bacon and corn. and then I topped with some nori and and spring onions. It was really good.
apple cider pork roast
miso onions. I got some lemon miso paste recently and had no idea what I was going to do with it. I think this might be the recipe to try it with.
Rigatoni with Roman Broccoli Sauce 1 pound broccoli, stems and florets separated
Kosher salt and ground black pepper
1 1/2 cups packed baby spinach
2 medium garlic cloves, chopped
4 tablespoons (½ stick) salted butter, cut into 4 pieces
1 tablespoon drained capers
1/2 teaspoon red pepper flakes
2 tablespoons finely grated lemon zest, divided
12 ounces rigatoni pasta
1 ounce pecorino Romano or Parmesan cheese, finely grated (½ cup), plus more to serve 1
pound broccoli, stems and florets separated Kosher salt and ground black pepper
1½
cups packed baby spinach 2
medium garlic cloves, chopped 4
tablespoons (½ stick) salted butter, cut into 4 pieces 1
tablespoon drained capers ½
teaspoon red pepper flakes 2
tablespoons finely grated lemon zest, divided 12
ounces rigatoni pasta 1
ounce pecorino Romano or Parmesan cheese, finely grated (½ cup), plus more to serve 01
In a large pot, bring 4 quarts water and 2 tablespoons salt to a boil. Peel the broccoli stems, reserving any leaves, and cut crosswise into ½-inch rounds. Add the stems and leaves to the boiling water and cook until fully tender, about 10 minutes. Stir in the spinach and cook until wilted, about 20 seconds. Using a slotted spoon, transfer the vegetables to a blender; reserve ½ cup of the cooking water. Keep the water at a boil. 02
Cut the broccoli florets into 1- to 1½-inch pieces. Add the florets to the boiling water and cook until crisp-tender, about 3 minutes. Using the slotted spoon, transfer to a colander and rinse under cold water until cooled. Again keep the water at a boil. 03
To the blender, add the garlic, butter, capers, pepper flakes, ¾ teaspoon salt, 1 tablespoon of the lemon zest and the reserved broccoli cooking water. Puree until smooth and bright green, about 30 seconds. Taste and season with salt and pepper. 04
Stir the rigatoni into the boiling water and cook until al dente. Reserve ½ cup of the cooking water, then drain. Return pasta to the pot and add the broccoli florets, the broccoli puree, ¼ cup of the reserved cooking water, the remaining 1 tablespoon lemon zest and the cheese. Cook over medium, stirring constantly, until the sauce thickens slightly and the pasta is well coated, 1 to 2 minutes. Remove from the heat. Taste and season with salt and pepper.
Pot Roast Recipe
thoughtportal reblogged
if you’re craving chocolate muffins after the olympic muffin man videos, jordan the stallion on tiktok has the recipe for you
Zucchini pasta sauce
Creamy Lemon Pastina 🍋 It’s like if orzo and pastina had a baby, and it’s incredible. Here’s how to make it:
1 tbsp butter 1/2 shallot, diced Salt and pepper, to taste Red pepper flakes, to taste 1 cup acini di pepe 2.5 cups chicken broth 1/2 cup cream Zest and juice from half a lemon, to taste Freshly grated parmesan Black pepper and olive oil to top
- Melt 1/2 of your butter in a pan over medium/low heat. Add in your shallot followed by salt and red pepper, to taste. Saute for a few minutes.
- Pour in your uncooked acini di Pepe and stir. Let toast for a few minutes.
- Pour in your chicken broth, cream, and a pinch of salt. Stir and simmer for about 10 minutes, stirring occasionally.
- Add in the remainder of your butter, parmesan (to taste), lemon zest, and lemon juice. Stir and taste for seasonings.
- Top with black pepper, your favorite olive oil, and another sprinkle of Parmesan. Enjoy!
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thoughtportal reblogged
thebuckys
Cheat’s chicken soup for your sinuses? ♥️
oh my god… literally gobbling this up like a dog rn
mate I got you it’s so easy:
- roast chicken (like the one in a bag from the supermarket)
- butter or margarine
- optional garlic infused olive oil
- chilli flakes
- pepper
melt a knob butter in a saucepan, add a drizzle of the oil if using. once it’s melted, add chilli flakes to taste and shred in pieces of the roast chicken. pepper!!! give it a mix and then let it sit/fry until the chicken is browned and crispy. don’t stir it too much or frankly at all.
- chicken stock (i use liquid stock in cartons, but if you’ve got powdered use it! If you’ve got jelly stock use it!)
- noodles (any kind of noodles. I used parpadelle because i had it, but egg noodles or rice noodles would be so good!)
pour enough stock for a meal into the saucepan. go a little at a time at first bc the hot butter will spit! let the stock come to a simmer, then add the noodles and cook for however long the packet says.
once the noodles are cooked, transfer to a bowl and drizzle with chilli oil to taste. or just sprinkle with more chilli flakes!
yum yum in your tum extra chilli will make those sinuses run 🫡🫡🫡
i was feeling unwell before the soup but actually I’m fixed now
I just made this and it was so good!
I used butter
rotisserie chicken
liquid chicken stock in a carton and a little bit of vegetable better than bouillon
a little bit of lemon
trader joe's chili onion crunch
and garnished it with Parmesan cheese and cilantro
Ingredients
1 tablespoon active dry yeast 3 1/2 cups warm water 1/2 cup honey 1 tablespoon salt 8 cups bread flour
Instructions
1 Add warm water, honey and yeast to a stand mixer with a whisk attachment. Stir together briefly. 2 Let the yeast mixture sit for 2-4 minutes. Add salt to the bowl and slowly stir in 3 cups of flour one at a time. The mixture will be runny and questionable. (Trust the process.) 3 Cover the mixing bowl and put it in a warm, sunny place for 20 minutes till the mixture appears sponge like. 4 Put mixing bowl back on the stand mixer with the hook attachment. Slowly add the remaining 5 cups of flour to the bowl and mix together. (When the mixture is at the right consistency the dough will start to crawl up the hook engulfing the mixer.) The dough will still be very sticky/tacky. 5 Remove the hook and scrape dough from the sides of the bowl. Again cover the bowl and place in a warm spot until dough doubles, in size, roughly 1.5 - 2 hours. 6 Punch down the dough and allow the dough to rise again for another 30 minutes. 7 Pre-heat the oven to 400° F. Grease two baking pans well with butter. 8 Punch down the dough a second time and form into two loaves and place in the prepared bread pans. 9 Place the loaf pans on the center rack of the oven and bake for 20 minutes. 10 Turn down the oven to 325° F and allow loaves to bake for an additional 40 minutes. 11 When nice and golden brown remove the loaves from the oven and slide them out of the loaf pan. 12 Cover bread with a light towel and allow to cool completely before storing or slicing.