knitting + 31 days of blogging
Nov. 26th, 2013 03:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
naushikaThanks everyone who commented on my last entry! I'm kind of a;lsjfkds and embarrassed and proud and awkward so it's hard to reply individually lol. But I appreciate everyone's support. <3
It's almost Christmas and I'm so excited! I'm not expecting much in the way of presents cause nobody in my family has any money, lol. But that's okay. CHRISTMAS IS ABOUT MORE THAN PRESENTS. But the one thing I realllly reallly want is this ebook of knitting patterns: Doomsday Knits: Projects for the Apocalypse and After. KLDFJKDS SO AMAZING. Especially apocketmitts and forager and bulletproof (the zipperssssss).
In related knitting news if you're on my facebook you probably saw these but for everyone else:
so prettyyyyyyyyyyyyy
:D
Also getting back to this because I'm almost done!
27. Post your favorite recipe
I kinda already did with the Brussels sprouts thing. I don't have lots of recipes because I don't do most of the cooking, Chris does, but I help. Everyone's always asking me about the buffalo ranch chicken soup (someone did recently but I lost where ever the comment was) so I'll try to share that one though keep in mind this is just me watching what my boyfriend does while he cooks it, and he doesn't go off a recipe (he wings everything!). So take this entire recipe with a grain of salt (heh).
Buffalo Ranch Chicken Soup
ingredients:
- pack of chicken thighs or breast (easiest just to get boneless skinless, aprx 6 thighs or 2-3 breasts, but you can do this with leftovers too)
- a carrot or two
- a stalk of celery or two
- half an onion
- fresh parsley for garnishing
- hot sauce (we use Valentina or Red Devil, but any sauce that a) you like and b) is basically just peppers, vinegar, water, some spices, and a preservative or two, will do)
- chicken or vegetable stock
- dairy item (heavy cream works best, we have used sour cream to moderate success - some brands are better than others bc some will turn grainy with the heat and some will not. Basically the brands with corn starch will not turn grainy. But be aware of the corn starch you are then putting in.)
- spices (garlic powder, basil, oregano, thyme)
- fat for cooking with (butter ftw but use what you like)
- salt, pepper
- OPTIONAL: corn starch for thickening (be aware re: sour cream w/ corn starch already, also, heavy cream makes things very thick, and we actually don't use any extra corn starch so.. your mileage may vary)
1. Saute onions, carrots, and celery in fat on the stove (onions diced, carrots and celery sliced)
2. remove veggies from pan and put aside; dice chicken, cook chicken in remaining fat from the veggies (add more if necessary). cook chicken until done but do not overcook since it's going to be subjected to more heat!
3. Put veggies back in pan with the chicken. pour in chicken or veggie stock. we cook this in a saucepan and with the stock the pan gets filled maybe 1/2-2/3 full. you need to save room for hot sauce and dairy. (see this is where my inexperience is coming in, haha, I have no idea how much stock to put in. Basically the ratio is like.. 2 stock : 1 hot sauce : 1 dairy. The more stock you put in, the more liquidy the soup will be.)
4. Put spices in the stock. basically generous pinches of everything.. do it to taste! If you're looking for a quick way - just buy a packet of the powdered ranch seasoning mix. We did that in the beginning but in our quest to remove all pre-packaged foods from our life we switched to doing the spices ourselves. And yes you'll notice the spices I mentioned aren't exactly the same as in a ranch packet, but we've found the flavors to be very similar and we didn't miss the ranch packet at all. It was a bonus actually cause those ranch packets are a couple bucks, ouch. Also salt and pepper to taste.
5. Heat up the stock w/ everything in it to boiling.
6. Once boiling, reduce heat to simmer, pour in hot sauce. Stir well. We use about 8 ounces. Again, do it to taste. Keep in mind once you put in the dairy, the heat of the hot sauce is cut (fat from dairy coats the oils in the hot sauce so you don't taste them as much), so don't go too mild with the hot sauce or it'll be barely noticeable later. If you're heat shy you're probably gonna have to do this recipe a few times before you dial in just how much hot sauce you want to put in. We love heat in our house. :)
7. Remove pan from heat. Pour in dairy. We use about a pint of heavy cream, or 8 oz of sour cream. Stir well! If you want to thicken with additional corn starch now is the time. Remember to mix corn starch + cold water separately first, then pour and mix into soup.
8. Serve in bowls immediately. Chop parsley and sprinkle on top. DONE!!
We usually make a huge batch of this and save half in the fridge. It reheats the next day either in the microwave or on the stove again just fine, though the dairy might get a tad grainy from that, though it still tastes fine.
If you try this recipe and it goes horribly, it's my bad, lol. My boyfriend is the kitchen wizard.. not me!
Good luck :D
It's almost Christmas and I'm so excited! I'm not expecting much in the way of presents cause nobody in my family has any money, lol. But that's okay. CHRISTMAS IS ABOUT MORE THAN PRESENTS. But the one thing I realllly reallly want is this ebook of knitting patterns: Doomsday Knits: Projects for the Apocalypse and After. KLDFJKDS SO AMAZING. Especially apocketmitts and forager and bulletproof (the zipperssssss).
In related knitting news if you're on my facebook you probably saw these but for everyone else:
so prettyyyyyyyyyyyyy
:D
Also getting back to this because I'm almost done!
27. Post your favorite recipe
I kinda already did with the Brussels sprouts thing. I don't have lots of recipes because I don't do most of the cooking, Chris does, but I help. Everyone's always asking me about the buffalo ranch chicken soup (someone did recently but I lost where ever the comment was) so I'll try to share that one though keep in mind this is just me watching what my boyfriend does while he cooks it, and he doesn't go off a recipe (he wings everything!). So take this entire recipe with a grain of salt (heh).
Buffalo Ranch Chicken Soup
ingredients:
- pack of chicken thighs or breast (easiest just to get boneless skinless, aprx 6 thighs or 2-3 breasts, but you can do this with leftovers too)
- a carrot or two
- a stalk of celery or two
- half an onion
- fresh parsley for garnishing
- hot sauce (we use Valentina or Red Devil, but any sauce that a) you like and b) is basically just peppers, vinegar, water, some spices, and a preservative or two, will do)
- chicken or vegetable stock
- dairy item (heavy cream works best, we have used sour cream to moderate success - some brands are better than others bc some will turn grainy with the heat and some will not. Basically the brands with corn starch will not turn grainy. But be aware of the corn starch you are then putting in.)
- spices (garlic powder, basil, oregano, thyme)
- fat for cooking with (butter ftw but use what you like)
- salt, pepper
- OPTIONAL: corn starch for thickening (be aware re: sour cream w/ corn starch already, also, heavy cream makes things very thick, and we actually don't use any extra corn starch so.. your mileage may vary)
1. Saute onions, carrots, and celery in fat on the stove (onions diced, carrots and celery sliced)
2. remove veggies from pan and put aside; dice chicken, cook chicken in remaining fat from the veggies (add more if necessary). cook chicken until done but do not overcook since it's going to be subjected to more heat!
3. Put veggies back in pan with the chicken. pour in chicken or veggie stock. we cook this in a saucepan and with the stock the pan gets filled maybe 1/2-2/3 full. you need to save room for hot sauce and dairy. (see this is where my inexperience is coming in, haha, I have no idea how much stock to put in. Basically the ratio is like.. 2 stock : 1 hot sauce : 1 dairy. The more stock you put in, the more liquidy the soup will be.)
4. Put spices in the stock. basically generous pinches of everything.. do it to taste! If you're looking for a quick way - just buy a packet of the powdered ranch seasoning mix. We did that in the beginning but in our quest to remove all pre-packaged foods from our life we switched to doing the spices ourselves. And yes you'll notice the spices I mentioned aren't exactly the same as in a ranch packet, but we've found the flavors to be very similar and we didn't miss the ranch packet at all. It was a bonus actually cause those ranch packets are a couple bucks, ouch. Also salt and pepper to taste.
5. Heat up the stock w/ everything in it to boiling.
6. Once boiling, reduce heat to simmer, pour in hot sauce. Stir well. We use about 8 ounces. Again, do it to taste. Keep in mind once you put in the dairy, the heat of the hot sauce is cut (fat from dairy coats the oils in the hot sauce so you don't taste them as much), so don't go too mild with the hot sauce or it'll be barely noticeable later. If you're heat shy you're probably gonna have to do this recipe a few times before you dial in just how much hot sauce you want to put in. We love heat in our house. :)
7. Remove pan from heat. Pour in dairy. We use about a pint of heavy cream, or 8 oz of sour cream. Stir well! If you want to thicken with additional corn starch now is the time. Remember to mix corn starch + cold water separately first, then pour and mix into soup.
8. Serve in bowls immediately. Chop parsley and sprinkle on top. DONE!!
We usually make a huge batch of this and save half in the fridge. It reheats the next day either in the microwave or on the stove again just fine, though the dairy might get a tad grainy from that, though it still tastes fine.
If you try this recipe and it goes horribly, it's my bad, lol. My boyfriend is the kitchen wizard.. not me!
Good luck :D
no subject
Date: 2013-11-27 12:37 am (UTC)Oxygenate is so pretty!!!
American recipes are so bizarre/interesting to me. Yeah that sounds racist i don't care. CREAM AND STOCK IN SOUP so weird :D it does look delicious though
no subject
Date: 2013-12-02 02:17 am (UTC)hahaha What's wrong with cream and stock in a soup?? Pfft so racist. :D
no subject
Date: 2013-12-02 03:05 am (UTC)I DON'T KNOW ITS JUST..double the oomph and its wrong. lol.
no subject
Date: 2013-11-27 05:22 pm (UTC)Thanks for posting the recipe! Will be making this soon, for sure! :D
no subject
Date: 2013-12-02 02:17 am (UTC)Yay you're welcome! I hope it turns out well!
no subject
Date: 2013-11-27 09:48 pm (UTC)no subject
Date: 2013-12-02 02:18 am (UTC)