Mountains of Delicious Food @piratcooks - Tumblr Blog

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb.

yo this shit is actually delicious

no-more-ramen

*~Low Spoons Lunch Prep~*

As someone who deals with low spoons, works full time, and is also in graduate schools, I have taken to prepping meals every Sunday. I love to do make ahead salads/pasta salads, but I was craving something warm this week and came up with this after visiting the farmer’s market. I love using Rubbermaid’s Lunchblox for everything I take to work because they’re compact, easy to stack and store together, microwave safe, and dishwasher safe. Below are the three recipes I combined for this week’s make ahead meal:

Honey Garlic Slow Cooker Chicken Thighs

I love this recipe from AllRecipes because it’s so. freaking. easy! Here’s what you need:

4-5 skinless chicken thighs (recipe calls for boneless but it really doesn’t make a difference)

½ cup soy sauce

½ cup ketchup

1/3 cup honey

3 garlic cloves (I used pre-minced from the jar)

1 teaspoon dried basil

Directions:

Place the chicken thighs in the bottom of your slow cooker.

Whisk together all other ingredients and then pour over your chicken.

Allow chicken to cook for 5-6 hours. The original recipe calls for 6, but I found the chicken to be slightly overcooked when I waited that long. Just use your best judgement.

That’s it! So easy! The next recipe is one I made up based on ingredients I had at home after purchasing some cauliflower at the farmer’s market.

White Cheddar Cauliflower Mash

1 head cauliflower

3 tablespoons cottage cheese

3 tablespoons greek yogurt

1 tablespoon butter

3 tablespoons grated white cheddar cheese (or any other kind of cheese that melts well, or more cheese if you want because, well, cheese)

Salt to taste

You’ll need something to blend the cauliflower with. I would recommend an immersion blender - it’s super easy to use and super easy to clean. But you can also use a blender (more clean up) or even a potato masher (more work). How you make it:

Get a pot of water heating. While you wait for it to boil, clean your cauliflower and then chop into large chunks.

Once the water is boiling, toss in your cauliflower and boil it for 15 minutes. Drain the cauliflower and place back into the pot (or into the blender if that’s what you’re using).

Add cottage cheese, yogurt, butter, and cheese. Blend everything together. Salt to taste.

This turned out seriously so, so good. I know cottage cheese and yogurt sounds weird, but it makes everything really creamy and the tang of the yogurt with the sharp cheddar is so yummy! The last component is the easiest to prepare of all.

Simple Sautéed Greens

Greens of your choice (I used mustard greens and spinach, but collard greens would work great as well)

Olive Oil

Salt to taste

Pepper to taste

Here’s how you make it:

Wash your greens thoroughly. Place greens on a paper towel and pat dry.

Pour 1 tablespoon olive oil into a pan. Heat to medium high and toss in greens.

Cook for 1-2 minutes. Don’t let the leaves wilt completely!

Salt and pepper to taste.

The reason not to let the leaves wilt completely is that, when you reheat everything together, the leaves will cook a little more since they’re os delicate. This will keep them from cooking too much and becoming complete mush.

And that’s it! You’ll have a filling lunch for every day of the week that won’t make you sleepy and is packed full of nutrients. Enjoy, and make sure to submit your make ahead meals to No More Ramen!

locusimperium

swan-archive

locusimperium:

A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something called “Norwegian Christmas butter squares.” I’d never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies I’d eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic.

Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that I’ve saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband - they’re fantastic with a cup of bitter coffee or tea. I’m skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day.

Norwegian Christmas Butter Squares

1 cup unsalted butter, softened

1 egg 1 cup sugar 2 cups flour 1 tsp vanilla ½ tsp salt Turbinado/ Raw Sugar for dusting

Preheat the oven to 400 degrees. Chill a 9x13″ baking pan in the freezer. Do not grease the pan.

Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour.

Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and ¼ inch thick. Dust the top of the cookies evenly with raw sugar.

Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula.

#recipe

Made some chicken noodle soup tonight. This edition featured lots of white pepper, garden leek greens, and garden carrots.

Not my cooking this time, but I helped come up with tonight’s menu and the photo is nice so whatever. Chicken and pasta in a cheesy cream sauce topped with fresh basil from my garden and a side of roasted asparagus.

piratcooks

I don’t know if I ever shared these - some chocolates I made for valentines earlier this year! I guess with halloween coming up they’re vaguely relevant again.

eumorphabutt

Would you post the recipe? =D

piratcooks

I can, but it's fairly simple! I used a Bonbon mold like this one: https://www.amazon.com/gp/aw/d/B005I4HVU0/ref=psdcmw_2231405011_t1_B005I4K7P6 and made a small dot of dark chocolate at the bottom of each cavity. Tossed it in the fridge to chill, then added a layer of blue-dyed white chocolate on top of the dark chocolate. Back in the fridge, chill, then brushed a couple of layers of plain white chocolate across the rest of cavity. I piped in the filling - a dark chocolate ganache with raspberry Liqueur - chilled it again, then poured in melted white chocolate to cap it off and form the bottom. The veins were painted on by hand using a fine-tipped food safe paintbrush and some dark red gel based frosting dye. I kind of just played it by ear so I'm afraid I don't have specific quantities. :x I can make some notes next time, though, and maybe post a proper tutorial.

I don’t know if I ever shared these - some chocolates I made for valentines earlier this year! I guess with halloween coming up they’re vaguely relevant again.

#food #candy #chocolate #eyeball #spooky

yummyinmytumbly

Wine Braised Short Ribs with White Cheddar Mashed Potatoes

thepiebrary

Old Gods Pie (American Gods Part 1)

The first of two pies inspired by one of my favorite books of all time, @neil-gaiman’s American Gods! A pasty (like in the book!) recipe with beets, pork, cabbage, and other delicious root veggies, seasoned with paprika, dill, and all-spice. Get the recipe and read more about the book here!

#recipe

rocklovejewelry

Savory Viking Age Recipes (gearing up for cold weather…)

More @facebook.com/rocklovefanpage

#recipe

yummyinmytumbly

Homemade Gnocchi with Peas in a Lemon Parmesan Sauce

#Recipe

yummyinmytumbly

Braided Basil Pesto Bread

#recipe

yummyinmytumbly

Maple Whiskey Sour

#recipe

huffpost

Stew Recipes For The Coldest Of Days

Stews are one of those dishes that will never stir up excitement. There’s nothing glamorous about them; no way to make them feel fancy. But despite stew’s failure to shine, we still crave a bowl.

#recipe