Kali's Kitchen

Recipes from a broke spoonie

[kali-kitchen]

GENSHIN IMPACT’S SATISFYING SALAD

Interpreting the Recipe: The in-game ingredients are cabbage (Substituting for any leafy green), applies, eggs and potatoes. A vegetable salad. Not just steamed potatoes and fresh vegetables, but also a hard-boiled egg to top it off. Satisfying to both the eyes and stomach. Now, that lacks a crucial element of any salad (unless you are a rabbit) which is dressing, so I've had to improvise a little with what I think Mondstaters would have.There's also some unknown green herb you can see on the image, which I will interpret as chives. 

Ingredients 

Your favorite lettuce (I've used Romaine) 

Apples, whichever variety you like 

Baby Potatoes 

Eggs 

Dijon or whole grain mustard 

Olive Oil or any other oil 

Apple cider vinegar. 

 Chives and parsley or your favorite fresh herb finely chopped. 

Preparation 

First start by filling two pots with water to boil. In one put your baby potatoes with a lot of salt and in the other your eggs. If you want a somewhat runny eggs, about 6-7 minute after it starts boiling will do. Once the potatoes are soft put them in cold water until they are lukewarm. 

Separate your lettuce from the butt and clean them, when you chop it, keep it in decent chunks. 

Core apples and slice them into wedges, keeping the skin. 

To make a dressing in a mixing bowl you want to combine olive oil, vinegar and the  mustard together into a light dressing. 

Putting together! 

Put a layer of lettuce down on your salad, over in the middle add your cooked baby potatoes with space for runny egg cut in half. At the bottom line it all up with your apples. Dust with some chopped fresh herb. And then dress to your liking in the dressing. You are now ready to enjoy!

[kali-kitchen]

Kitsune Udon

Kitsune Udon is a gentle kind of soup noodles, the tofu pouches has a sweet taste to them, accompanied by gentle sides.

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Udon noodles

Soy sauce

Kombu (or dashi mix)

Bonito flakes (or dashi mix)

Mirin

Inari age (Seasoned tofu pouches)

Narutomaki (I couldn’t find any, sadly)

Scallions

Corn, canned or frozen (Optional)

Eggs (Optional)

Mise en Place

Cut your scallions thinly.

Hard Boil eggs if using

Warm up your corn however you want.

Cooking

In a pot boil your bonito flakes and kombu in a mix of water and mirin for a few minutes and then strain out the solids.

Cook your udon noodles gently in another pot.

In a wide bowl, put your noodles at the bottom, layer with garnishes and then gently pour your broth over as to cover the noodles. 

Serving Suggestion; Top with Furikake or Shichimi togarashi for extra flavor.

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!

[kali-kitchen]

Savory Barley Porridge

A thick and warm hearty dish, this recipe straddles the line between soup and porridge. 

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Barley

Beef or vegetable broth

Carrots

Peas

Corn

Onion

Celery

Parsley

Thyme

Bay leaf

Mise en Place

Dice your onion and celery finely

Cut carrots into 1cm cubes at largest

Cooking

In a cooking pot start sweating your onions and celery until they get soft. 

Add the other vegetables and let them cook for a few minutes to bring out the flavor.

Add some barley and cover with stock, add your herbs.

Set down to simmer with a cover for a while, the barley will absorb a lot of liquid so you may have to add more.

Once the barley is soft the recipe is done. 

Serving Suggestion; Serve in a bowl, maybe with a dollop of butter on top, and a piece of toasted bread for dipping. 

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!

[kali-kitchen]

Butternut Squash Risotto

Okay, this is absolutely not a low-spoons dish, but it’s one that’ll hopefully impress others. 

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

1 cup of Arborio rice

5 cup Vegetable stock

Bay leaf

Butternut squash

Saffron or Saffron Sazon (Because actual Saffron is expensive)

Onions or shallots

1 cup White wine

Garlic

Thyme

Parmesan

Mise en Place

In a stock pot prepare 5cups of stock and 1 cup of white wine, along with bay leaf and thyme

Cut the shallots or onions as well as the garlic into a fine dice.

Peel and gut your butternut squash, chop it into cubes and then roast it in the oven for an hour at 400°F, take it out and and mash it with a fork until it’s a puree. 

Cooking

Start your stock pot to warm and keep a ladle in it.

In a frying pan, heat your aromatics until they get translucent.

Turn to maximum heat, then add in your rice, and stir it around for a minute or two

Add your butternut squash puree (you don’t need a whole lot), then add your first ladle of stock-mix and stir constantly

When the liquid is mostly gone, add the next ladle, when it’s evaporated add the next. Repeat this process until you’ve used up all the liquid, this should take about 20 minutes, stirring constantly, your rice should be soft. 

Serving Suggestion; Finish with some parmesan and an intact bay leaf for decoration.

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!

[kali-kitchen]

Kali’s Easy Egg Curry

So, the other day the grocery store had a massive special on eggs (like 4$ for 36 eggs) so we got a whole lot. Now what can you do with a lot of eggs? Egg curry is the answer.

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Eggs

Potatoes

Onions

Frozen peas

Garlic

Curry powder

Garam masala

Sambal

Flour

Oil or butter

Chicken or vegetable broth

Mise en Place

First you want to hard boil your eggs and peel them.

Using a food processor get some onions and garlic into an almost purée like consistency. If you don’t have a food processor; chop them fine and smash them up in a mortar and pestle.

Cut potatoes into small bite sized pieces (or used pre-cooked canned)

Cooking

First render your garlic, sambal and onion puree with oil or butter in a pan until golden brown. Then add your spices and render until they get fragrant.

Next add your potatoes and peas, cover them with the broth, start simmering until the potatoes get soft.

In a separate pan make a roux; mix equal parts cooking fat, and flour with a whisk, and cook on low until it bubbles. 

Mix in your roux to thicken it up

Add in your peeled hard boiled eggs, either whole or in halfs (Smaller and they tend to break apart) stir gently until the eggs are warmed up.

Serving Suggestion; Serve on basmati rice, or with warmed naan bread. 

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!

[kali-kitchen]

Hachis du Québec

Sorry for the long hiatus people! So let’s get back into it with an easy recipe: Hachis du Québec! This is a dirt simple recipe that has very few ingredients and is quick and easy to make!

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Potatoes

Ground meat

Beef broth

Onions

Garlic

Maggi seasoning

Cornstarch (Optional)

Mise en Place

Cut your potatoes into bite-sized cubes

Dice your onions really fine

Crush garlic finely

Cooking

In a cauldron with some cooking fat, start by rendering your meat, chopping it into tiny bits with a spatula.

Once the meat is no longer clumping together and has started to brown, add in your onions and garlic and keep pan-frying until everything is nice and dark. 

Add in the potatoes, cover it with broth and add a few dash of maggi. 

Let the whole thing boil uncovered until the potatoes are soft

If you’d like the liquid a little more gravy-like get a teaspoon of cornstarch, slurry it with cold water and add it in, stir for a minute before removing from the fire.

Serving Suggestion; Just serve it up in a bowl and eat up, some people like to douse it in ketchup as well. You can always add some fresh parsley, or chili peppers whatever floats your boat!

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!

[kali-kitchen]

Kali’s Lazy Ground Meat Stew

This is a lazy no spoons recipe passed down from my grandmother. Growing poor and with little cooking skills, this is something filling that anyone can make, even children.

This is a go-to dish for when I’m just tapped out but need to cook something. It takes only a few minutes and requires little effort and no prep.

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Ground Beef or Pork

Canned Diced Potatoes

Campbell’s Vegetable Alphabet Soup (About 2-3 cans per pound of meat)

Onion Powder

Garlic Powder

Maggi Sauce

Beef Bouillon Cube

Mise en Place

Open the cans

Cooking

Add the meat to a cauldron with hot oil, chop with a spatula until it’s hashed into small bits. 

Once the meat is golden brown, add the soup cans with a half a can of water. Stir until the soup is dissolved.

Add the boillon, spices and sauce.

Let simmer for a few minutes until the stew has a thick sauce. 

Add the potatoes and mix them in. 

Serving Suggestion; Scoop and eat.

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!

[kali-kitchen]

Vegetarian Biryani

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Basmati Rice

Vegetable or Chicken Stock

Garam Masala

Cardamom, Ground. 

Saffron (Or cheaper safflower)

Crispy Fried Onions

Whole lot of Butter

Garlic

Ginger

Mise en Place

Puree your garlic and ginger

If you don’t have crispy fried onions, slice them thinly and deep fry them then remove the fat by pressing them between paper towel. 

Cooking

In a hot pot melt some butter and add the ginger and garlic until they become fragrant. Add the spices and stir for a minute to draw out their aroma.

Add in the stock, bring to a boil.

Add in the rice, once it boils, lower the heat and cover.

As the rice is ready, Melt butter in the microwave. 

Take out the rice and fluff it. Mix in the onions and then douse in butter. 

Serving Suggestion; Serve with some chopped scallions or fresh cilantro. Eat as it is or as a side dish. 

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!

[kali-kitchen]

Japanese Curry

While we usually think of Curry as Indian, Japanese curry is technically seen as a western/british dish as it was introduced by sailors. It divert from usual curries by being based on a roux rather than yogurt, or coconut as thickening agent.

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Chicken, Beef or Pork

Potatoes

Carrots

Onions

Flour

Curry powder

Garam masala

Oil

Ginger

Garlic

Soy sauce

Tomato Paste or ketchup

Stock of your choice

Mise en Place

Cut your meat into small cubes

Dice your carrots and potatoes into inch-sized cubes or so

Cut your onions grossly.

Crush garlic and ginger.

Cooking

In a heated pot add onions, garlic, ginger and your meat until the meat is nice and browned.

Add the potatoes, and carrots and cover in stock and some soy sauce.

In a separate small pan, mix equal part oil and flour with a whole lot of curry powder and some garam masala. Cook on low heat, stirring occasionally until the mixture has browned some. 

Once your potatoes and carrots are soft enough to spear with a fork, add the tomato product and the roux, making sure to mix well so that lumps don’t mix.

Cook for about five minutes at reduced heat to let the flavors mix and the curry thickens.

Serving Suggestion; Serve on rice, you can add hard boiled eggs. 

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!

[kali-kitchen]

What would you like to see from Kali’s Kitchen?

I’m opening a little suggestion box, here, feel free to comment or drop an ask as to what kind of dishes you’d like me to try my hand at! 

[kali-kitchen]

Naporitan (Japanese Spaghetti)

Naporitan is a dish with a very interesting history. After the second world war, the allies’ military rations were the first taste of western food that the japanese public had. Naporitan was a replication of the spaghetti with tomato sauce menu. Because tomatoes were hard to come by, ketchup was used instead.

While I tried this dish at first by morbid curiosity, it's actually quite tasty. Just don’t expect traditional italian flavors, but rather a little sweet and umami.

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Spaghetti

Garlic

Green bell pepper

Onions

Button mushroom

Hot dogs, Ham or Bacon.

Ketchup

Worcester sauce

Oyster sauce

Tabasco sauce

Sugar.

Mise en Place

Cut onions and bell peppers into juliennes. 

Cut the mushrooms into slice, set apart from onions/pepper.

Cut the hotdogs on a bias slice, ham into cubes, or bacon into thin slices. 

Cook your spaghetti as per usual.

Crush the garlic

Cooking

In a hot pot with oil sauté your onions and green pepper together until they get soft. 

Add the mushrooms and meat, stir gently so they don’t break.

Once the mushrooms are cooked, add a little bit of water to deglaze. 

Mix in the ketchup, worcester sauce, oyster sauce, tabasco, and sugar. 

Serving Suggestion; You can add some parmesan and parsley, or finely chopped scallions.

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!

[kali-kitchen]

Quebec Hot Chicken

The Hot Chicken sandwich is a lazy comfort food here in Quebec. 

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Chicken thighs

Green peas (typically canned)

Sandwich bread

Onions

Garlic

Butter

For Sauce (If you don’t want to make it, use a brown gravy)

Beef or chicken bouillon

Meat drippings

Ketchup

Worcester Sauce

Pinch of Sugar

Pinch of Cayenne

Pinch of Paprika

Flour

Mise en Place

Dice you onion.

Crush your garlic.

Cooking

Boil your chicken until it falls off the bone, strain the broth out.

Break down your chicken thighs and dice the meat.

Butter one or two piece of bread per person.

Layer the chicken, onions and garlic over the bread, if using a second piece put it on top.

Add the green peas

Douse generously in gravy

Making a gravy

In a pan with drippings, lard or butter fry your onions and garlic until fragrant.

Add about a cup of water, bouillon, the sugar and spices.

Mix in a little ketchup and worcester sauce. 

Thicken with flour mixed with cold water and let simmer a few minutes.

Let the sauce rest for five minutes to thicken.

Serving Suggestion; x

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!

[kali-kitchen]

Strogonoff

Strogonoff is a simple sauce perfect to use on rice or pasta, whichever you prefer. It’s also quite simple to make. 

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Beef, either ground or thinly sliced.

White button mushroom

Onion

Sour cream

Paprika

Worcester sauce

A fuckton of garlic

Beef bouillon

Rice or pasta

Flour or cornstarch

Mise en Place

Cut the mushrooms into thin slices

Cut the onion into julienne

Crush the garlic.

Cooking

Put your pasta or rice to cook as appropriate

In oil, butter or lard, render your onions until soft, you can caramelize if you’d like and have at least 30+ minutes. 

Remove the onions from the pot, strain out the fat back into the pan and fry the mushrooms until they get a golden brown color, be careful to stir gently or the mushrooms will break up.

Remove the mushrooms, strain the fat back into the pan. Add the meat and garlic and cook the meat until dark brown, if the meat is ground make sure to keep chopping it small.

Bring the onions and mushrooms back into the pan, add the paprika stir for a minute gently to get the paprika fragrant. 

Add a mix of broth and worcester sauce to cover everything and bring to a boil.

Mix in the sour cream and stir until all the clumps are gone.

Let simmer for five minutes on low heat.

Add in a slurry of cornstarch or flour, let simmer for another few minutes and then take off the fire.

If using pasta, stir the pasta in and mix well. If using rice, don’t mix it in just yet.

Let the sauce stand off the heat for 15 minutes so that it thickens. If using pasta, it should be ready to serve.

If using rice, spoon the sauce on top of the rice and serve. 

Serving Suggestion; Serve either on pasta or rice, you can garnish with fresh parsley. 

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!

[kali-kitchen]

Spicy Pork Ribs Noodle Soup

One of my partner’s favorite dish! This yummy noodle soup is sure to pack a punch of flavor! 

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Pork Spare Ribs

Beef or Pork Stock

Rice Noodles

Rice Wine

Whole Cinnamon

Whole Clove

Whole Star Anise

Whole Sichuan Pepper

Whole Ginger

Whole Garlic

Hoisin

Sriracha

Garnishes Ideas

Greens (Spinach, Bok Choy, Holy Basil)

Bamboo Shoots

Edible Seaweed

Preserved Mustard Stems

Daikon Radish

Mushrooms (Oyster, Enoki or Shitake)

Scallions

Egg (Poached, Fried or Hard Boiled)

Corn

Bean Sprouts

Tofu (Deep Fried or Spiced works best)

Fish Balls or Cakes

Lotus Roots

Chili or Sesame Oil

Mise en Place

Chop every garnish you’ll have into bite sized pieces.

Some garnishes you may want to precook, such as eggs, meat and larger vegetables. 

Cooking

Put the ribs into a oven proof pan with the whole spices, roast at 350°f for about thirty minutes, the ribs don’t need to be cooked, only browned and the spice fragrant.

Add your spices with the broth, rice wine, garlic, ginger, hoisin and sriracha in a pot and boiled on medium-high until the ribs have gotten soft. 

Strain the mixture and remove the ribs and set them apart.

In a separate pot, cook your rice noodles until slightly under, more than that and they’ll get overcooked in the hot broth.

Serving Suggestion; Put your noodles in a bowl, layer with your pick of garnishe cover with the steaming hot broth. 

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!

[kali-kitchen]

Spicy Peanut Noodles

This is a dish I sort of created myself by tinkering, it takes inspiration from satay. It’s a good and filling vegetarian dish, although you could always add chicken or shrimp if you fancy it that way.

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Noodles of your choice (I used spaghettini)

Raw scaled peanuts

Tofu (I used fried tofu)

Peanut butter

Garlic

Ginger

Hoisin Sauce

Rice vinegar or lime juice

Sambal chili paste or sriracha

Fish sauce

Whatever vegetables you have on hand

Dark soy sauce

Stock or water

Mise en Place

Boil your peanuts for at least thirty minutes until edible

Crush garlic and ginger if using whole

Chop the tofu into small cubes

Cooking

Cook your noodles in boiling salted water

In a hot wok or pot render your garlic, ginger and chili paste until aromatic

Add the vegetables, boiled peanuts and tofu and stir fry for a minute

Pour in a cup or two of stock, then mix in your various sauces, only add a little dash of dark sauce sauce for coloring. 

Mix in the peanut butter and stir until it is completely dissolved.

Let the mix reduce to a thick consistency on low-medium heat.

Add in the noodles and mix well until they are coated in the sauce.

Serving Suggestion; Serve by itself, add some chopped scallions, and a dash of chili or sesame oil if you’d like

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!

[kali-kitchen]

Moo Shoo Pork

A classic of american-chinese cooking, Moo Shoo Pork is a delicious stir fry chock full of proteins and low on carbs.

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Ground Pork

Eggs (A whole bunch)

Sliced Chinese black fungus

Cabbage

Garlic

Ginger

Bean sprouts or Lily buds

Hoisin sauce

Five spice powder

Soy sauce

Rice wine

Sesame Oil

Cornstarch

Mise en Place

Cook your eggs in a scrambled with a little soy sauce.

Slice your cabbage into julienne

Crush ginger and garlic if using whole 

Cooking

In a hot oiled wok or high sided pan, render garlic and ginger

Add the ground meat and Five-spice powder; chop and cook until the pork is in pea-sized pieces and the pork is browned

Add the cabbage and black fungus and stir fry for about fifteen minutes

Add the rice wine and soy sauce, let it reduce some. 

Add the bean sprouts and cook until they softed.

Add the hoisin sauce and cornstarch in a slurry. 

Finish with a drizzle of sesame oil.

Serving Suggestion; You can serve with rice or noodles if you’d like a starch with the meal. Fresh scallions cut thin are also a good addition.

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!

[kali-kitchen]

Fondant Potatoes

Fondants are my favorite ways to make some side potatoes, a little work and some simple ingredients can make them fantastic. (I made the mistake of adding the garlic too early, hence the black bits)

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Potatoes (I prefer small ones)

Chicken Stock

Lard

Garlic

Rosemary

Mise en Place

Cut your potatoes into flat bottomed and topped circles. If using little potatoes the skin can stay on.

Cooking

Preheat the oven to 350°f

Using a cast iron skillet with melted lard brown both flat sides of the potatoes until nice and gold. 

Add the rosemary and garlic and let it get aromatic.

Cover the potatoes with chicken stock

Put in the oven and let them cook about 15-25 minutes until soft.

Serving Suggestion; Serve them alongside steak, pork chops, meatloaf, or chicken. 

That’s all folks!

If you try it, have questions or comments, I’d love to hear from you!