Food

I just wanted a page so I could open recipes while in the kitchen on my phone without having to fight the ads and scroll past the entirety of War and Peace first.

Drunken Noodles

Mix of this recipe andthis recipe.

Ingredients

Sauce:
• Sesame Oil - 1 tbsp (6 tsp)
• Oyster Sauce - 2 tbsp (12 tsp)
• Dark Soy Sauce - 1 tbsp (6 tsp)
• Light Soy Sauce - 1 tbsp (6 tsp)
• Garlic - 3 cloves, minced
• Brown Sugar - 1 tsp
• Sriracha - 1 tsp
• Water - 2 tbsp (12 tsp)
Fry:
• Rice Noodles, wide - 200g
• 1/2 a white onion, sliced
• 1 red bell pepper, sliced into strips
• 1 chilli, sliced into strips
• 2 cloves garlic, minced/chopped finely
• 2 green onions, sliced into 2 inch long pieces
• Some mushrooms - like 60g-80g. I used shiitake, cut into quarters
• 3-5 broccolini stems, roughly chopped
• Fresh basil leaves - about 40g, roughly chopped
• Toasted sesame seeds and chilli flakes to season

Instructions

1) Mix all sauce ingredients together, adjust to taste
2) Heat large pan or wok over high heat and add some oil. Place rice noodles in a large bowl of boiled water to soften them while you are frying the rest of the ingredients
3) Fry the onion first, then add mushrooms, then broccolini, then pepper+green onions, then garlic+basil+chilli+sesame seeds- frying for a few minutes between each step
4) Add the softened rice noodles into the pan with the vegetables, then pour over the sauce, mix well until everything is combined
5) Leave to simmer for a few more mins so they can absorb the flavor

Ingredients

• 1 block of firm pressed tofu
• 1 or 2 tomatoes
• 1 green bell pepper
• 1 onion, red or white
• 1 or 2 chipotle peppers plus 2 tbsp of the adobo sauce from the can, remove seeds if too spicy
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1/2 tsp salt
• chilli powder and black pepper to taste
• a lime or lime juice

Instructions

1) Roughly chop the tomatoes, onion, peppers and garlic
2) Heat oil in a pan and fry onions for 5-6 mins. Add garlic, spices and tomatoes and cook for about 5 more minutes, stirring frequently. Btw if you feel lazy you can skip this step and just take the raw veggies + seasonings into step 3.
3) Transfer this mixture to a blender or food processor, add the adobo sauce, and blend till it's a smooth sauce. Add some water if it's too thick, taste and adjust seasonings as needed.
4) Cut tofu into slices, add more oil to the pan then fry the tofu until golden brown on both sides. Once it's cooked, tear it into smaller bite-sized pieces (or you can put it in the processor too it if you want it really fine).
5) Marinate the cooked tofu in the sauce for at least a few hours or overnight
6) When ready to cook, add the tofu+sauce to a pan. Bring to a boil then reduce heat and simmer for 10 mins stirring occassionally. If it's too thick you can add a bit of water.
7) Add lime juice once it's off the heat

Ingredients

• 1 egg OR half a banana
• 1/4 cup / 60ml milk
• 1/2 cup / 45g rolled oats
• If you want - 1 tbsp / 15g protein powder
• Some chocolate chips
• Pinch o salt
• Bit o vanilla extract
• Bit o sugar
• Bit o cinnamon

Instructions

1) Put all ingredients in blender or food processor and blend for 15-30 secs until there's no lumps
2) Put in a oven-safe dish, sprinkle with choc chips
3) Bake at 175°C for 25 mins

Red Lentil Curry

From this website.

Ingredients

• Coconut or neutral-flavoured oil - 1 tbsp
• 4 cloves garlic, minced
• 2 inch piece of ginger - peeled and minced/grated
• 1 or 2 serrano peppers, diced (remove seeds if you don't want it spicy)
• Split red lentils - 1 cup (190g)

• Vegetable stock - 2 cups (480 ml)
• 1 can crushed/chopped tomatoes (400g)
• 1 can coconut milk (400ml)
• Almond butter - 3 tbsp (9 tsp)
• Lemon juice (1/2 a small lemon)

Spice blend:
• Cumin - 1 tsp
• Turmeric - 1 tsp
• Oregano or Corriander - 1/2 tsp
• Chilli powder - 1 tsp
• Curry powder - 2 tsp
• Garam Masala - 1 tsp
• Salt - 1/2 tsp

Instructions

1) Preparation - Rinse lentils in cold water. Prepare spice blend and set aside. If using a stock cube, make the stock now. Prepare garlic, ginger and peppers. You might wanna open the cans too.
2) Heat a large saucepan on medium-high and add the oil.
3) Add garlic, ginger and seranno pepper and cook for 2 minutes, stir frequently while cooking.
4) Add the spice mixture and cook for 30 to 60 seconds, stirring constantly to prevent burning.
5) Pour in the vegetable broth, lentils then the crushed tomatoes. Mix well.
6) Reduce heat to low and cover pan with lid. Simmer for 25 minutes. I wash some dishes and turn on my rice cooker while waiting.
7) Remove lid and add coconut milk and almond butter. Stir well, add salt and pepper to taste.
8) Reduce heat to low, cook uncovered for 5-10 more minutes.
9) Turn off heat and stir in lemon juice.
10) If you want you can use an immersion blender to make it less chunky, I'm too lazy tho

Can be served with basmati/jasmine rice and roti/paratha/naan. Good on its own too tho.

Store leftovers in the fridge for 3-4 days or freeze.

Mushroom & Cashew Soup

From the guy at the local greengrocer

Ingredients

• 1 leek
• 2 peeled carots
• 2 cloves garlic
• 60g cashews
• 1 litre vegetable stock
• 1-2 tsp mixed herbs (basil, rosemary, oregano, thyme, sage, whatever)
• 350g chestnut mushrooms, chopped into quarters

Instructions

1) Finely chop garlic+leek, fry both for 5-10 mins
2) Add everything else except the stock and fry for a few more minutes
3) Add the stock and bring to boil
4) Turn down heat and simmer 20 mins
5) Season to taste, blend if you want

Ingredients

• Whole almonds
• Sugar
• Water
• Salt
• Vanilla extract
• Cinnamon

Instructions

If you've fucked it you can easily clean up by pouring boiling water over the hard sugar to melt it again.

1) Put sugar and water in a pan, mix together into sugar-water sludge
2) Turn heat to medium~medium high and let the sugar melt
3) Add vanilla exctract then almonds, stir to coat them in the mixture. Let them cook until the mixture is boiling.
4) Sprinkle more sugar and a little salt on top while cooking them, stir continously to avoid burning
5) Continue until the sugar coating starts to get dry and the water has completely evaporated. Turn off the heat.
6) Remove from pan and put on plate
7) Let cool (taste one while they are still hot and burn the roof of your mouth and go OOF OW AAH)

One-Pot Bean And Cheese Pasta

Adapted from this recipe.

Ingredients

• 1 or 2 bell peppers (sliced)
• Half a small red onion (sliced)
• 1 Can of crushed/chopped tomatoes
• 1 Can of beans, drained (Black beans or mixed beans are best)

• 1-2 teaspoon ground chilli / chilli powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion salt
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• Salt + Pepper to taste

• 1 cup vegetable stock (or chicken/beef if you want I guess)
• 2 cups pasta (Best to use kinda small ones)
• 1 cup grated mozzarella cheese (or not if you can't have cheese)
• 1 tablespoon lemon or lime juice

Instructions

1) Preparation - slice the veggies, drain the beans, make the stock.
2) In a medium size pot, combine all ingredients except the cheese and lemon/lime juice.
3) Cover and bring to a boil
4) Reduce heat and simmer for 15 minutes, stirring every so often
5) After 15 mins, stir in mozzarella cheese until melted
6) Turn off the heat then stir in the lemon/lime juice
7) Yipee you have pasta. take it to work for lunch or eat it all in one sitting or whatever

Shakshouka

Adapted from this recipe.

Ingredients

• Olive oil - 2 tbsp (6 tsp)
• 1 can crushed/chopped tomatoes
• 2-4 Eggs
• 1 red bell pepper, diced
• 1 medium onion, diced
• 4 cloves garlic, minced or finely chopped

• Paprika - 2 teaspoon
• Cumin - 1 teaspoon
• Chilli Powder - 1/2 teaspoon
• Salt and pepper
• Parsley and oregano to garnish
• Feta or goat cheese to garnish (Optional)

Instructions

1) Heat olive oil in pan on medium
2) Cook onions and bell pepper until soft (like 5 min)
3) Add garlic and spices and cook for 1 min while stirring to avoid burning
4) Pour in can of tomatoes, add salt and pepper to taste
5) Heat until simmering
6) Make evenly spaced wells in the sauce with wooden spoon, crack eggs into them.
7) Cover pan and cook for 5-8 mins. Depends on your egg preference
8) Garnish with parsley and oregano.

You can also add feta cheese on top and serve it with pitta if you want.