Beef Bourguignon also known as beef burgundy is beef braised in red wine with garlic, onions, carrots, potatoes, and bacon. This version is scrumptious yet easy enough for even the novice chef. https://www.smalltownwoman.com/beef-bourguignon/
This creamy soup is the perfect way to warm up on a cool fall evening!
6 servings Preparation time: 55 minutes
Ingredients 2 tablespoons oil 4 cups peeled and seeded 1-inch chunks butternut squash 1 cup chopped leeks (white and pale green parts only) 1 cup peeled and chopped carrot 1 Granny Smith apple, cored and chopped ½ teaspoon dried thyme ¼ teaspoon ground celery seed 2 cups low-sodium chicken broth 1 cup apple cider Salt and black pepper to taste L&B uncured bacon crumbled, for garnish
Directions
Heat oil in a large pot set over medium-high heat. Add squash, leeks and carrot. Sauté over medium heat for 10 minutes.
Add apple, thyme and ground celery seed. Add broth and cider. Bring mixture to a boil.
Reduce heat to medium-low, cover pot and simmer for 30 minutes. Let mixture cool slightly.
Working in batches, purée soup in a high-speed blender until smooth.
Return soup to pot. Season with salt and pepper. Bring soup to a simmer and serve hot. Garnish with crumbled bacon, if desired.
There is a lot of sabbats that stewed apples are appropriate for, like Yule, Samhain, and Mabon. Here’s my version of how to make stewed apples.
*Note there is no certain amount of ingredients due to the fact that it is different for everyone, use as much of the ingredients as you wish. Also there is no time because it is different based on the amount of ingredients you use*
Ingredients:
•Apples
•Cloves
•Oranges
•Cinnamon
•Pumpkin pie spice or nutmeg
•Brown sugar
•Water
•Optional – apple juice
Directions:
Peels and cut up apples, add to pot then add all other ingredients. Cook on low/medium for a while, stirring occasionally. When the apples are soft remove them from the pot, put them in a container and add a little but of syrup over them. Then with the left over syrup leave it on the heat and reduce it down to make a gel to go with the apples or to put on bread
So it’s Flu Season again, and this recipe for Tea To Fix What Ails You was given to me by a Christian friend, and I’ve taken to calling it JESUS TEA due to it’s miraculous properties. Even though it, technically, contains no tea. This tea is as caffinie-free as anything processed in a US plant can get, but be sure to check the provenance and all ingredients in case of allergies.
You will Need:
A Bigass Pot, becuase this is something you make in large quantities
working stovetop
those lil cloth sachets you use for wassail/empty teabags/those lil reuseable loose-leaf tea steepers.
Recipe:
about a quart of water
1 cup apple cider
about half a lemon’s worth of juice
a shitwhack of honey- try to get as local as possible and generally the less-processed the better if you want to build a resistance to local allergens. If you have allergy concerns or don’t like the taste of honey, go ahead and use more processed stuff/another sweetener instead.
three tablespoons/three bags chamomile tea
three tablespoons/three bags rooibos tea
teaspoon crushed cloves
1 cinnamon stick (more if you like it spicier)
¼ tsp nutmeg
1/8 tsp cayenne or white pepper
Bring water to a simmer in the pot. Add the chamomile, rooibos and spices to steep about 4-5 minutes or longer if you like tea-flavored tar which given you have the flu you probably do. Add Cider, Lemon Juice and Honey until dissolved. Drink all of this in the course of an hour to stay hydrated, make more pots as needed or until you pass out.
FOR MAXIMUM EFFECTIVENESS: gargle warm salt water first for as long as you can, it’ll break up the mucus in your throat and soothe the soreness.
This stuff is hecking delicious, and my dad claims it cured his cold. I’ve taken to drinking it just because it tastes good! Thank you for sharing! 😀 I also found that you can freeze this stuff in convenient single serving sizes, ready to be heated in the microwave when you don’t have enough spoons to make it fresh. Granted fresh is usually best for most food and drinks, but it’s still good.
I also calculated a single serving version, which I’m putting here in case anyone wants to make it that way:
1 cup hot water
¼ cup apple cider (or more, I prefer 1/3 cup)
1 tbsp honey (or more, to taste)
a dash of lemon juice
½ tsp spice mixture
1 ½ tbsp tea mixture
Mix the spices together in one container, and mix the two kinds of tea together in another. Measure out of these the above amounts. (Don’t try to store the two things together, the spices will sink to the bottom and you won’t get the right measurements.)
Use a tea infuser/tea bag/cheesecloth/whatever to keep the herb bits from floating off into your drink. Steep for the usual 4-5 minutes, then add the cider, honey, and lemon.
Side note: ground cloves is cheaper for me so I use ½ tsp of
that instead of 1 of whole. I also like cinnamon a lot so I use ¼ tsp
ground cinnamon instead of a stick (also sticks are really expensive here). If you use a stick, break it into
little pieces. The downside of ground cinnamon is that it
kind of congeals if you don’t stir it periodically, so keep a spoon
handy as you drink.
Since people have been asking for this (I guess the flu/common cold is going around agian), have it again, NOW WITH SINGLE SERVING SIZE, THANK YOU @snowfox102 for doing the math for me!
Is it possible to substitute the chamomile for something else?
Pretty much any herbal tea but mint will work? Rose hip’s good, or you can just double the rooibos. You can even put in black or green tea. I don’t becuase those both have caffiene and I want to be awake as little as possible when I’m sick.
What the absolute fuck is a shitwack of honey?
Once tea tarts cooling down* start adding honey. Keep adding honey. Your significant other or parents will notice and ask “Isn’t that enough honey?” “No.” You rasp, throat raw. “I need the magic bug juice too heal me.” “I think we should check your fever again.” they say. “When I’m fucking done.” You rasp, sounding like gollum with a four-packs-a-day habit. Eventually, there will be enough.
that, is a “Shitwhack”
*boiling honey gets rid of 90% of it’s goodness, so let the tea cool down to drinking temp before adding honey.
Just here to remind you to get your flu shot. And tea is not a substitution for antivirals if you do get the flu.
You are completely right! Jesus Tea will only help soothe your suffering, not prevent infection. Also Influenza is hella dangerous and DOES kill people, so get vaccinated for your safety and the safety of your immunocompromised friends!
The menthol in mint tastes REALLY weird with the other ingredients, that’s all. Like drinking OJ after brushing your teeth.
Some other repeat questions:
-If you don’t hvae acess to Cider, regular Apple Juice works just fine, just check the nutritional information to make sure it’s the 100% DV vitamin C stuff, we want you you feel better ASAP. If you like OJ, that can work too.
-Honey is in here specifically for it’s antibacterial and allergy-reliveing properties, and fruit-based honey substitutes will NOT give you the same benefits.
-If you can’t do honey for whatever reason, sub in your favorite non-sugar sweetener because Sugar/fructose/sucrose/agave will mess with the ability fo your throat cells to retain/release water and make your throat feel WAAAAAAY worse. Aspartame, Saccharin and Stevia won’t aggravate you throat much.
-If you can’t have chamomile, pretty much any Herbal Tea or Tisane will work, as will green tea. The exception is anything that contains St. John’s Wort, which interacts dangerously with pseudoephedrine andacetaminophen, whic are in basically every cold medication available without a perscription in the US.
-If you don’t want roobois, any dark and spicy kind of tea will work- rose hip, most black teas, etc.
-I tend to reccomend against anythign that has caffine becuase being concious with the flu is awful and you need to sleep as much as possible.
-If you don’t like any of the spices, feel free to sub them for something else! The point of those is to add a bit of heat/pepperiness to the tea to help unclog sinuses. If you’re a heat fiend like some of my friends, you can put sriracha in there if you want.
-THE SALT RINSE BEFOREHAND IS KEY. gargling with lukewarm saltwater or using a saline rinse will flush out congestion and help the Jesus Tea work it’s magic more effectively.
To Reiterate: Jesus Tea will only make you feel slightly less miserable and it not a substitute for medical care. Get vaccinated early and often, and if you develop a high fever or other medically worrisome symptoms, get to a healthcare professional ASAP.
I’m rebloging this solely for the measurements. A shitwhack of honey
It’s that time of Year again! Reblogging this long version with additonal NoteS:
Where I come from in the US, “Apple Cider” referes to the cloudy brown JUICE you can get in the fall, and is most reccomended because it tends to have the most Vitamin C and Trace minerals. Don’t drink alcohol while you are sick- your liver is already working overtime and alcohol can interact dangerously with cold meds.
GET VACCINATED ASAP!!! PROTECT YOURSELF AND YOUR FRIENDS!!!
If you are sick for more than 7 days or develop a fever over 100 degrees, please see a doctor immediately. Influenza is still a very dangerous virus.
Rosemary, pepper, lavender skillet bread.
2 cups lukewarm water
2 ¼ tsp yeast
4 1/3 cups flour
1 tbsp herb mix
Rock salt
Olive oil
Herb mix: grind black pepper corns, lavender rosemary and salt in a mortar using equal parts (maybe a smudge less lavender than everything else)
In a bowl, add water and yeast, stir to dissolve and let set for 5 minutes.
Add in 1 cup flour and herb mix, stirring with a wooden spoon.
Continue adding in flour until fully mixed.
Cover and Let proof in a warm spot for an hour.
Coat your cast iron skillet with olive oil and sprinkle flour on the dough and your hands to help minimize stickiness.
Fold “ugly parts” under and place in oiled pan.
Cover and let sit another 30 minutes
Preheat oven to 400 F
Pour more olive oil on top to make sure the entire top is coated.
Sprinkle salt and extra herbs on top, cut an X and bake for approximately 30 minutes depending on size of pan.
Top will be a nice brown, transfer to a cooling rack, or serve in the skillet after letting it cool down.
Pepper for invigorating energies, rosemary for peace, salt for cleansing, lavender for calming, and yeast for growth.
How to make your ramen 9001x better, courtesy of /ck/
And you can buy roast beef and roast chicken on the internet. I am set for ramen for like a year now.
QUICK EGG IN UR RAMEN TRICK MY FRIEND TAUGHT ME IN HIGH SCHOOL
pour just enough water into your pot to cover your noodles and other ingredients, then get a small cup/fancy measuring 1 cup cup or w/e and measure out another cuppa watta. dump that shit in too.
make ur ramen. just start boiling and dump whatever you’re supposed to put in in the beginning. u know how to make ramen this isn’t ramen for snot nosed sobbing beginners ok
KEY PART: you know how it says on the back of the package to cook for about 4-5 minutes?? we’re cooking for 5 minutes. wait for your ramen to cook for the first three minutes. stare hungrily if you must. but the EXACT MOMENT 3 minutes hit here’s what you do:
SCREAM. and then stir your noodles to make sure nothing is sticking to the bottom of the pot. (scream is optional) also make sure your broth is still more or less covering your noodles, if its not add a bit more. it doesn’t matter if some is still sticking up we just don’t want chewy noodles (unless you’re into that) (i’m into that)
make a lil hole in your noodles. this little hole must have broth in it and nothing more. make it in the middle or the side it honestly doesn’t matter you just need a clear shot to the bottom of the pot
crack your egg and toss that mother into the hole.
COVER EGG WITH NOODLES AS QUICK AS YOU CAN
DON’T. STIR.
I SWEAR TO GOD IF YOU STIR FOR THE REMAINING MINUTE AND A HALF YOU probably won’t ruin anything you’ll just have egg drop soup i guess but IF YOU DON’T STIR
Congratulations, you have poached an egg in your broth! Your poached egg now tastes like your ramen broth. Revel in your victory.
no seriously that egg will be mildly chewy deliciousness oh my god if you can perfect this technique you will never have your egg in your ramen another way again
this is as close as you’ll get to ramen made in a restaurant…
I’m just glad this isn’t like that one post that was all “HOW TO EAT CHEAP WITH RAMEN STEP ONE ADD A SIRLOIN STEAK AND $20 WORTH OF INGREDIENTS”.
This is how you can tell I’m poor as fuck.
Most dried ramen is deep-fried which is why it’s so unhealthy. If you boil in plain water, strain, and then add to fresh hot water/broth, it’s a lot better for you in general.
Another recipe:
Boil your noodles. Strain. Take a small frying pan and melt two tablespoons of butter (margarine works but butter is better) on low heat. Add the noodles and flavor powder and mix well.
ANOTHER recipe:
Get a bag of frozen stir-fry veggies from wal-mart. It’s like a buck fifty. Fry those suckers up with some tonkatsu sauce or soy sauce. Boil your ramen, strain. Pile the noodles on a plate, top with your veggies and sauce. Sprinkle a tiny bit of the ramen flavoring on top. Bam, stir fry. The veggies make enough to serve three people (three packages of ramen).
Other things you can add to ramen to make it taste better:
Chopped inarizushi.
A half a can of peas.
A half a can of tunafish to the shrimp kind.
CHIVES MAKE EVERYTHING BETTER.
Oddly enough, boiled potatoes to the beef kind.
Shredded cabbage.
Sliced boiled eggs.
Matchstick carrots (you can get them from most grocery stores for like a dollar a package; alternately make your own from a cheap-ass bag of whole carrots).
If you’re gluten-free, you can make a gluten-free version of ramen by making and preparing spaghetti squash and using the bullion recipe above (substitute anything with gluten in it for something without, obviously). The “noodles” are smaller but damn is it tasty. Spaghetti squash, incidentally, grows at the least provocation so if you get a spaghetti squash (which are generally kind of expensive), save the seeds and plant them anywhere. Water them once a day.
Spring-noodle soup, courtesy my husband’s Asian-American ex-girlfriend: Boil your ramen and strain. Heat up a can of soup broth, or simply prepare the ramen bullion. Dip the noodles into the broth forkful by forkful as you eat. You can add other stuff to the noodles, like veggies and meat, as you’re boiling it.
Saute some green onions and minced garlic in a pan in butter or margarine for a few minutes (you can substitute sesame oil for the butter or margarine as well, if you happen to have it around. The sesame oil gives it a really good flavor). Add a dash of seasoned salt. Boil and strain your ramen noodles. Add to the saute mix, fry for a hot second, and you have awesome garlic noodles.
Minute rice! You can add a small handful of minute rice to your ramen as it’s cooking for a more carb-heavy soup to get you through the day. If you couple this with veggies and meat it’s almost a round meal.
THIS HAS NOTHING TO DO WITH RAMEN, but if you make macaroni and cheese (Kraft dinner), add a can of tunafish and a half a can of peas to it to make a more filling, more rounded meal.
Seriously, if you are broke and need to vary your diet in any way, I am the person to talk to. I grew up on this shit. A lot of is really unhealthy, but at least you won’t die of boredom.
7-10$ for a bottle of cheap alcohol of your choice at your local liquor store.
However much you want to spend on frozen fruit, juice, and yogurt
Alcohol takes longer to freeze than water, but most home freezers can get down to around 15-20 degrees F, which is where you want to aim.
Fill just over half your blender with frozen fruit
Slop some yogurt on top, idk like a half cup?
Pour wine into the blender until the ‘fill’ line is about a quarter-up.
BLEND THAT MOTHERFUCKER LIKE IT INSULTED YOUR GRANDMA.
You want the texture to be pretty thick (thicc), because a thick smoothie will usually harden beautifully in the freezer – forms a nice solid popcicle.
If its too thin, add more fruit.
Pour your new slurry of goodness into your popcicle molds
If there’s empty molds, repeat above steps for more delicious sludge. Maybe switch flavors?
Stuff into the freezer. Make sure freezer is set to ‘really freaking cold’ (alcohol freezes at a lower temp than water)
Wait a day or two.
(Eat the leftover smoothie)
VICTORY
If you’re not into alcohol, just replace the alcohol with a red or white juice and you’re good to go. I don’t recommend citrus fruits/juice because they can interact badly with dairy. You can leave out the yogurt and replace with half a banana or avocado if you REALLY want to use citrus and want to keep the smoothness.
You can also google delicious fruit smoothie recipes for ideas on fruit combinations.
You can also just use chocolate ice cream and coffee with bailey’s and kaluhua to make a fantastic chocolate popcicle.
Wine is only 11.5%–13.5% alcohol, so splashing a bit of vodka or rum (usually around 40% alcohol) can EASILY get the mix to have ‘more alcohol than a glass of wine)
wrennette 