Whipped lemonade for anyone in the southern hemisphere, or anyone who is in a place where it's hot!
Ingredients
1/2 cup Lemons juice (Medium sized)-- just the juice
1 to 1.5 cups Heavy cream
1/2 cup Sweetened condensed milk (Not all of it, but enough to get the sweetness in there!)
How to Make
Blend ingredients together
Pour into a glass (If you freeze the glass for a few minutes before putting the lemonade in, the drink stays extra cool.) You can add whipped cream on top if you want!
2 or 3 apples ! Red delicious are the best.
1/2 cups of honey
3 teaspoons of cinnamon (NOT cinnamon sugar!)
2 tablespoons of water
How to make the treat:
Wash the apples thoroughly no matter where you got them; you need to wash off any pesticides, anything made to make it look vibrant, etc.
Cut all apples into 1/2 inch cubes OR shapes after removing core!
put in a sauce pan with the cinnamon, honey, and water.
cook on medium or medium-high heat for 10 minutes, or until apples soften and sauce thickens.
Little extras?:
Serve with syrup or apple cider for a nice touch!
you can add caramelized sugar onto it if you'd like
Feel free to enjoy during colder months, or put into ridge for the hotter months!
Make sure you don't eat the core !!
Honey can be substituted with maple syrup!
Add walnuts, pecans, and chestnuts for a yummy trailmix bag!
Feel free to add vanilla into your honey or ingredients to make it a lil sweeter, or anise for a more licorice-y tang!
“I ran out of fried rice but You can try some of my @vellichorom soup. If you’d like. That or vanilla extract… we have an abundance of vanilla extract.”
“You know what I know every one here will be picky so here choose some of these recipes and I’ll be sure to have a little cooking show showing you how to cook what ever option is most popular.”
Do you like baking? I found this recipe for pretzels that taste EXACTLY like the ones from Auntie Anns, they're super easy and the only thing you might not have to make these already is yeast. https://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-soft-pretzels-recipe-1972733
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👀👀👀👀👀 i love auntie anne's i definitely am going to try to make these ty!!
-12 whole grain lasagna noods
-12 oz. frozen spinach, thawed
-7-10 cups pasta sauce (that’s two 25 oz. jars)
For the Ricotta:
-2 14 oz packages of extra firm tofu, drained and pressed
-10 oz tub roasted garlic hummus
-1/2 cup of nutritional yeast
-1 tsp. sea salt
-1 tsp. garlic powder (honestly I improvised and used garlic salt and it works fine)
-1/4 cup fresh basil, chopped
Preheat oven to 350 (this is a Fahrenheit blog, sorry to the rest of the world). Cook pasta to al dente, then drain and rinse it with cold water.
After the tofu is drained and pressed, get a large mixing bowl, and crumble it. I just wear vinyl gloves and use my hands because it’s easiest. Add the hummus, nutritional yeast, sea salt, garlic powder, and basil. Mix it all together until it resembles ricotta.
I always use the 12 inch aluminum pans since it’s one less dish to dirty, but get whatever pan you prefer to use. The bottom layer of your lasagna needs to be enough sauce to cover the bottom of the pan, then noodles. I layer the ricotta on, the spinach, a little vegan mozzarella, more noodles then sauce, ricotta, spinach, mozzarella, etc. the final layers I make noodles, sauce, mozzarella.
Cover your pan with foil, and bake 30 minutes to an hour. It’s gonna depend on how your oven is and how melty you want that cheese. I use Follow Your Heart brand cheese, and it doesn’t melt very well but it is tasty and doesn’t hurt my stomach like a lot of other vegan cheese brands do.
I made this recipe in the fly, because I had some tomatoes and olives left over. Fun fact: It’s not the only recipe I’ve thought up because I had those two specific ingredients left over.
This is the recipe for one person, and I explain everything completely, so even if you have never cooked before in your life, you can make it.
Ingredients:
Two tomatoes
A small can/pot of seedless black olives, or half a large can/pot. You don’t have to get seedless olives, but it saves you about fifteen minutes of removing the seeds.
A small onion or half a large onion
Three cloves of garlic
100 grams of pasta. I prefer macaroni, but that’s up to your personal preference.
Water
One or two tablespoons of oil. I use olive oil when I’m feeling fancy, but there’s nothing wrong with using a cheaper alternative.
A pinch of salt
Pepper to taste
Maybe a bit of flour or cornstarch
Utensils:
Knife and cutting board
A sieve
Two pots with lids
A deep pan
A stove/heating plate/whatever the hell you wanna heat your food with
A potato masher
Something to stir with
A plate
Fork and spoon
Recipe:
Wash your hands. This is always important when cooking, but now it’s extra important.
Gouge out the top part of the tomatoes (where the insides are white) with the knife.
Squeeze out the tomatoes into a pot, and then rip them to pieces on top of the tomato juice.
Cut the olives up and add them to the same pot as the tomatoes, together with maybe a tablespoon of water.
Put the lid on the pot and put it on medium heat until the juice + water starts bubbling. Then, put the heat on low and let it sit there for at least fifteen minutes.
Meanwhile, remove the dark outer peel of the onion and chop the inside to large pieces.
Remove the papery peel of the garlic and chop it to small pieces.
When the tomatoes and olives have stood on the fire for at least fifteen minutes, check how much liquid is on top. If you think it’s too much, add a little flour or cornstarch to thicken it up, but use half a teaspoon at most. Stir well, and then mash it with the potato masher until at least the tomato pieces are no longer discernible. Let it stand on low heat until you need it again.
Put the pasta with some salt in the other pot, and add water until the height of the water is at least twice the height of the pasta. Put it on high heat until the water starts bubbling. Then, turn the heat to low and let it sit for another ten minutes.
After putting the pasta on the high heat, put the oil in the pan and put it on high heat too.
When you start smelling the oil, add the chopped up onion and garlic. Stir until the onion pieces start turning brown.
When the onion pieces start turning brown, add the tomato and olive mush. Stir well, and taste a little of the mixture. If you feel it’s not tasty enough, add some pepper. Then, let it sit on medium to low heat (whatever keeps it bubbling) until the pasta is done.
Put the pasta on the plate, and the sauce on top. Enjoy your meal!
zip-top bag large enough to fit the marinade and the steak
Mix marinade ingredients together in a large zip-top bag.
Add spices carefully as they will affect the way the marinade comes out. When I cook, I don’t tend to measure so after every spice I stop, mix it, and smell or taste it.
Add the meat and seal the bag tightly, squeezing out as much air as possible. Make sure that there is enough of the marinade to completely cover the meat - if not, you will need to add another portion to the recipe.
How I seal the bag - this can be used for any wet marinade:
Slide the bag almost all the way closed - about enough to stick two fingers into the opening.
Use your fingers on the outside of the bag to push the meat into the very bottom of the bag with the marinade covering it.
Slowly - and carefully - roll the bag and the liquid of the marinade around the meat. The idea is that the liquid itself will help you push the air out of the bag.
Squeezing gently so you get a little bit of liquid following the motion, continue to roll until the liquid reaches the seal of the bag. Careful to not let any of the air out.
Press or slide the last bit of the bag closed.
Marinade for at least 2 hours in the refrigerator, tossing and rubbing the meat every half hour or so.
Before cooking, pull out the meat from the refrigerator and let come to room temperature - before removing from the marinade.
Begin heating your vessel. This works best on cast iron, as it creates high heat and allows a lovely crust to develop on the outside. If you do not have cast iron, no worries - just make sure that your pan is hot.
While vessel is heating, remove meat from wet marinade and pat dry with a paper towel. Season again with dry seasoning with a careful hand. Some of the flavor will have been absorbed and you do not want to make these kind of seasonings too strong.
Cook to desired temperature. Let rest, covered, for 15 minutes and slice against the grain.
Serve however your little heart desires.
Notes:
Depending on the size and how full the bag is, keep a bowl, plate, or some kind of vessel underneath the bag to keep from spilling.
When mixing the ingredients together, I like to place the bag into a large bowl and fold the tops over. The wet ingredients go in first and then the dry.
The bowl will allow for stability but the open bag means that there are less dishes for my lazy ass to clean.
Mix with a fork or wisk to make sure the wet and dry ingredients are incorporated.
For extra lime flavor, you can also add the zest.
If no microplane or rasp is available, you can use the smallest side of a box grater.
Another option is to very carefully peel the lime using a vegetable peeler and dice finely. You can also just peel the lime, but the idea is to allow as much of the lime oils to come in contact with the marinade as possible to infuse more flavor.
You can also add the squeezed bits of lime to the bag as well. This will introduce more acid as well, which will help the meat become more tender.
Be sure when you close the bag on the marinade, it’s sealed as tightly as you can manage and there is as little air as possible. The idea is to get as much of the surface area of the meat in contact with the marinade and spices.
Air pockets mean that that portion of the meat is not in contact with the flavorings, leading to uneven flavors in the final product.
The acid and from the lime and vinegar also go a long way to make the meat more tender. It helps to break down the tough proteins and fat chains so it is much to your favor to make sure that the wet marinade is in contact with all portions of the meat.
Drying the meat from a wet marinade before cooking allows a crust to form on the outside. The idea of a crust may not sound appealing, but it will help to seal in juices and keep the meat from drying out.
Extra moisture from the marinade will also make the meat flaccid as it cooks.
Yes, I said flaccid. I stand by my word choice - it conjures up a strange image, doesn’t it? Maybe a little disturbing? Exactly.
Feelings:
So for our birthday this year, my friend and I celebrated together. Our birthdays are one day apart and happened to fall on a weekend, so we had everyone wander over to my apartment and we made a fajita bar.
She’s vegan (which is why you’ll see a vegan variation of a dish or baked good pop up every once in a while) but I was kind of like screw it, I want steak so I’m making some fricken steak since I’m also making the rest of the food.
This was a recipe I got online but my dumbass forgot to write down where it’s from...all I have left are the notes I wrote to myself on how to make the chicken and steak marinades for the fajitas. **sigh...**
