Ghost

Garlic Sun-Dried Tomato Soup 

Ingredients: 
2-3 Tablespoons butter
1 large onion, coarsely chopped
3-4 cloves garlic, pressed or minced 
Ground black pepper, to taste
About 1/2 cup of sun-dried tomatoes (in oil), chopped 
1-2 teaspoons dried basil (to taste)
2 to 2.5 cups water (more or less according to desired thickness of soup)
1 chicken bouillon cube
1 28-ounce can diced tomatoes 
About 3/4 of a 15-ounce can of chick peas, drained and rinsed

Directions:
1) Melt butter over medium heat in a stock pot or large saucepan. Add onions, saute on medium high for 2-3 minutes, until translucent. 

2) Add black pepper and garlic, saute for another 2-3 minutes. Add sun-dried tomatoes and dried basil, saute for another 2-3 minutes. 

3) Add water, bouillon and diced tomatoes, stir well. Bring to a boil, then reduce heat and simmer for 20 minutes. 

4) Optional: Ladle some (or all) of the soup into a blender or food processor (or use an immersion blender) to puree. Puree thoroughly or just pulse a few times, according to your preferences, then return the pureed soup back to the pot or saucepan.

5) Finally add the drained and rinsed chickpeas, briefly return the soup to a boil, then serve. Garnish with a few (optional) fresh parsley or basil leaves. 

[from Casual Kitchen]

How to color eggs with onion shells.

wewantwow:

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This must be the most beautiful DIY tutorial I have ever seen. And it so happens to be in style of this weekend. Found on Ulicam, a very nice blog by Ulrika Kestere, photographer and illustrator. For the whole tutorial and lot’s of inspiration, click here.

Tutorial : Making rubber stamp

gatarooooo:

How to make a rubber stamp done by gataro.

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First, you need these materials:

A. Rubber block or eraser 

B. Ink pads

C, HB pencil

D. Craft knife

E. Your drawing

F. Kneadable eraser 

G. Tracing paper

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Design your stamp and draw on paper.

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Place the tracing paper on the image and trace it.

* You can draw the image directly on rubber too. Just remember that you have to draw a reflected version. 

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Place the traced image on top of the rubber block with the image facing down; the part where you wish to carve the stamp. Using your thumbnail. Scratch and rub over the image.

*Making sure the paper doesn’t move as you rub.

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Use craft knife to cut around the image.

* Place a cutting board or a magazine under to avoid cut your table.

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Keep the blade at 30 degree angle with the shape edge pointing away from the line you’re carving. Don’t cut too deep. Then slide the blade into side of the area. It will easily remove the rubber.

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Remember, crave away from the line!

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I always crave the big area first then the smaller area.

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When you’re finished carving. Use Kneadable eraser to clean out cumbers of rubber that may be left behind.

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To ink stamp. Place the stamp face up. And pat the stamp with ink until it;s completely covered with ink.

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Now stamp it on paper. Test stamping will help you see parts forgot to removed.

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Use Kneadable eraser to clean ink out of stamp. Go back and make adjustment until you’re satisfied.

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Now it’s perfect!

Optional project:

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I use different color ink pads and some watercolor touch on the eyes.

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I use some left over rubber crumbs to make the balloon and clouds.

For more example you can check my rubber stamp tag.

Hope this tutorial will help.

Have fun making rubber stamps! : )

talisman:

White Peach-Lavender SodaMakes about 4 to 6 servings (enough to fill a recycled 1-liter soda bottle) 1 cup water, plus more to fill the bottle 3/4 cup sugar 1 1/2 tablespoons lavender flowers  1 pound very ripe white peaches 1 tablespoon lemon juice Pinch salt 1/4 teaspoon champagne yeast or baker’s yeast Need: one clean 1-liter plastic soda bottle with screw-on cap
Bring the water to a boil in a small saucepan on the stovetop or in the microwave. Remove from heat and add the sugar and lavender flowers. Stir to dissolve to sugar. Let stand for 20 minutes to infuse the sugar water with lavender.

Wash and roughly chop the peaches. It is not necessary to peel them. Strain the lavender flowers and pour the infused sugar water over the fruit. Add the lemon juice and salt, and stir to combine. Let this stand for 10 minutes to macerate the fruit.

Working in batches, puree the peaches with the sugar-water in the food processor or blender. Strain the puree into a bowl, collecting as much juice as possible without forcing any solids through the strainer. You can also strain the juice through a flour sack towel or cheesecloth to yield a cleaner soda. You should end up with 1 1/2 to 2 cups concentrated fruit syrup.
 
At this point, you could stop, refrigerate the syrup, and add it to a glass of sparkling water to taste. To naturally carbonate the soda with yeast (you intrepid brewer you!), proceed onward.

Pour the juice into a clean 1-liter plastic soda bottle using a funnel (see note). Top off the bottle with water, leaving about an inch and a half of head room. Give it a taste and add more lemon juice or sugar if desired. The extra sugar will dissolve on its own.

Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight for 12 to 48 hours. Exact fermentation time will depend on the temperature in the room. Check the bottle periodically; when it feels rock-solid with very little give, it’s ready.
 Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.

Notes: 

• Feel free to substitute white nectarines, yellow peaches, or yellow nectarines for the fruit in this recipe. I’m also feeling tempted to try plums. The color and flavor will be slightly different, but most definitely still very tasty.

• For a stronger lavender flavor, infuse the sugar water for a longer period of time. Taste periodically and strain the sugar water when it tastes good to you. Since using more lavender can quickly make foods taste soapy, this is a safer way of amping up the flavor.

• I recommend using champagne yeast over baker’s yeast whenever possible. It has a crisp and clean flavor that lets the fruit shine through, whereas baker’s yeast tends to make sodas taste yeasty. Not a terrible thing, and fine in a soda-craving pinch, but get some champagne yeast if you can. It’s sold at any homebrew supply store and online at places like Northern Brewer.

• The fruit mash left after straining makes a very good afternoon snack with yogurt.

• Sodas can also be bottled in glass or swing-top bottles, but it’s more difficult to tell when the sodas have fully carbonated. To do this safely, with every batch you bottle also fill one small plastic soda bottle to use as an indicator for when the sodas have finished carbonating. Refrigerate all of the bottles as soon as the plastic bottle is carbonated; never leave the glass bottles at room temperature once carbonated.

talisman:

White Peach-Lavender Soda
Makes about 4 to 6 servings (enough to fill a recycled 1-liter soda bottle)

1 cup water, plus more to fill the bottle
3/4 cup sugar
1 1/2 tablespoons lavender flowers
1 pound very ripe white peaches
1 tablespoon lemon juice
Pinch salt
1/4 teaspoon champagne yeast or baker’s yeast

Need: one clean 1-liter plastic soda bottle with screw-on cap

Bring the water to a boil in a small saucepan on the stovetop or in the microwave. Remove from heat and add the sugar and lavender flowers. Stir to dissolve to sugar. Let stand for 20 minutes to infuse the sugar water with lavender.
Wash and roughly chop the peaches. It is not necessary to peel them. Strain the lavender flowers and pour the infused sugar water over the fruit. Add the lemon juice and salt, and stir to combine. Let this stand for 10 minutes to macerate the fruit.
Working in batches, puree the peaches with the sugar-water in the food processor or blender. Strain the puree into a bowl, collecting as much juice as possible without forcing any solids through the strainer. You can also strain the juice through a flour sack towel or cheesecloth to yield a cleaner soda. You should end up with 1 1/2 to 2 cups concentrated fruit syrup.
 
At this point, you could stop, refrigerate the syrup, and add it to a glass of sparkling water to taste. To naturally carbonate the soda with yeast (you intrepid brewer you!), proceed onward.
Pour the juice into a clean 1-liter plastic soda bottle using a funnel (see note). Top off the bottle with water, leaving about an inch and a half of head room. Give it a taste and add more lemon juice or sugar if desired. The extra sugar will dissolve on its own.
Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight for 12 to 48 hours. Exact fermentation time will depend on the temperature in the room. Check the bottle periodically; when it feels rock-solid with very little give, it’s ready.

Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.
Notes: 
• Feel free to substitute white nectarines, yellow peaches, or yellow nectarines for the fruit in this recipe. I’m also feeling tempted to try plums. The color and flavor will be slightly different, but most definitely still very tasty.
• For a stronger lavender flavor, infuse the sugar water for a longer period of time. Taste periodically and strain the sugar water when it tastes good to you. Since using more lavender can quickly make foods taste soapy, this is a safer way of amping up the flavor.
• I recommend using champagne yeast over baker’s yeast whenever possible. It has a crisp and clean flavor that lets the fruit shine through, whereas baker’s yeast tends to make sodas taste yeasty. Not a terrible thing, and fine in a soda-craving pinch, but get some champagne yeast if you can. It’s sold at any homebrew supply store and online at places like Northern Brewer.
• The fruit mash left after straining makes a very good afternoon snack with yogurt.
• Sodas can also be bottled in glass or swing-top bottles, but it’s more difficult to tell when the sodas have fully carbonated. To do this safely, with every batch you bottle also fill one small plastic soda bottle to use as an indicator for when the sodas have finished carbonating. Refrigerate all of the bottles as soon as the plastic bottle is carbonated; never leave the glass bottles at room temperature once carbonated.
orionslegend:

couple-a-hundred-of-em:

As a college student, currently really hungry with nothing to eat, I understand how hard it can be to get food. Sometimes you really just don’t have the money to eat and when you do, you waste it all on fast food instead of stocking up on cheap things because you’re so tired of Ramen Noodes and canned food you could barf. So, I’ve composed a list of recipes and resources that will fit a college kid’s budget and appetite. Don’t go hungry! <3
Ramen Noodle Recipes:
Ramen Noodle Stir Fry
Sirloin-Snap Pea Stir Fry
Chicken Noodle Soup
Chili Cheese Ramen
Egg Drop Ramen
Spinach and Ramen
Ramen Spaghetti
Ramen Alfredo
Cheesy Ramen Noodles
Mug Meals:
Cheesy Eggs Mug
Cheese and Broccoli Mug
Mac and Cheese in a Mug
Meatloaf in a Mug
Nutella Mug Cake
Cheesecake Mug
Coffee Cup Quiche
Coffee Cup Chilaquiles
Mug Egg Scramble
Microwave Recipes:
Potato Chips
Corn on the cob
Scalloped Potatoes
White Rice
Fried Rice
Baked Potato
Chicken Casserole 
Garlic Chicken
Chicken Soup Casserole
Caramelized Onion Baked Potato
Soft Chicken Tacos
Pancakes
Recipe Generators
My Fridge Food
Fire House Chef
Dinner in 15 Minutes
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Cuisine
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Super Cook
Recipe Puppy
Cook Thing
Recipes by Ingredient
Recipe Key
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Ideas 4 Recipes
Big Oven
Other Resources
Actual College Student Cookbook
Restaurant Coupons [1] [2] [3] [4]
Free Birthday food [1] [2] 


I need to remember this for this fall

orionslegend:

couple-a-hundred-of-em:

As a college student, currently really hungry with nothing to eat, I understand how hard it can be to get food. Sometimes you really just don’t have the money to eat and when you do, you waste it all on fast food instead of stocking up on cheap things because you’re so tired of Ramen Noodes and canned food you could barf. So, I’ve composed a list of recipes and resources that will fit a college kid’s budget and appetite. Don’t go hungry! <3

Ramen Noodle Recipes:

Mug Meals:

Microwave Recipes:

Recipe Generators

Other Resources

I need to remember this for this fall

no-more-ramen:

your mod here! really happy because i just used the onigiri recipe someone submitted to make my dinner tonight ^-^ i just want to share some simplified instructions of what i personally did in case anyone else was interested in making this —
ingredients
1.5 cups sushi rice
2 cups water
2 tablespoons rice vinegar
some kind of filling (i used tuna, peas, and mushrooms, but you can use anything that’s bite size!)
salt
tools
rice cooker
teacup
saran wrap
instructions
rinse the 1.5 cups of sushi rice. i measured out 1.5 cups water in my measuring cup, added water, stirred it around with my fingers, and poured the water back out while blocking rice from falling out with my hand. i repeated this until the water wasn’t cloudy anymore.
put rice in rice cooker. add a little less than two cups water (there will be some water left in the rice from rinsing it) and let the rice start cooking. 
while the rice is cooking, get your filling ready. i bought a mixed bad of frozen peas and mushrooms that steams in the bag, so i popped that into the microwave. i also opened a can of tuna and mixed that with a little mayonnaise for the filling.
once the rice is done, mix in some rice vinegar, about two tablespoons. make sure to stir thoroughly. this is the point where i added the veggies — i just dumped them straight from the bag into the rice cooker, and mixed everything up. 
then i made the onigiri balls and put the tuna mixed with mayonnaise in the middle as filling. i used THIS TUTORIAL for actually putting together the onigiri.
once they’re done, you can eat them right away, or put them in the fridge for later that day if you make sure they’re air tight. i did this by placing the saran-wrapped onigiri in a little ziploc and sealing that. you can also freeze them if you don’t plan to eat them all that day / the next morning. i froze half and the other half is going to be my dinner / lunch tomorrow. 
why i really like these
they’re a relatively easy gluten-free alternative to sandwiches!
they very portable and would be great for lunch for work or road trips. 
i like how customizable they are, and i can mix / create a filling of whatever stuff i have on hand
yay, leftovers!
if you create these with your own filling, please submit a picture or your addition of choice to us! we’d love to know!

no-more-ramen:

your mod here! really happy because i just used the onigiri recipe someone submitted to make my dinner tonight ^-^ i just want to share some simplified instructions of what i personally did in case anyone else was interested in making this —

ingredients

  • 1.5 cups sushi rice
  • 2 cups water
  • 2 tablespoons rice vinegar
  • some kind of filling (i used tuna, peas, and mushrooms, but you can use anything that’s bite size!)
  • salt

tools

  • rice cooker
  • teacup
  • saran wrap

instructions

  1. rinse the 1.5 cups of sushi rice. i measured out 1.5 cups water in my measuring cup, added water, stirred it around with my fingers, and poured the water back out while blocking rice from falling out with my hand. i repeated this until the water wasn’t cloudy anymore.
  2. put rice in rice cooker. add a little less than two cups water (there will be some water left in the rice from rinsing it) and let the rice start cooking. 
  3. while the rice is cooking, get your filling ready. i bought a mixed bad of frozen peas and mushrooms that steams in the bag, so i popped that into the microwave. i also opened a can of tuna and mixed that with a little mayonnaise for the filling.
  4. once the rice is done, mix in some rice vinegar, about two tablespoons. make sure to stir thoroughly. this is the point where i added the veggies — i just dumped them straight from the bag into the rice cooker, and mixed everything up. 
  5. then i made the onigiri balls and put the tuna mixed with mayonnaise in the middle as filling. i used THIS TUTORIAL for actually putting together the onigiri.
  6. once they’re done, you can eat them right away, or put them in the fridge for later that day if you make sure they’re air tight. i did this by placing the saran-wrapped onigiri in a little ziploc and sealing that. you can also freeze them if you don’t plan to eat them all that day / the next morning. i froze half and the other half is going to be my dinner / lunch tomorrow. 

why i really like these

  • they’re a relatively easy gluten-free alternative to sandwiches!
  • they very portable and would be great for lunch for work or road trips. 
  • i like how customizable they are, and i can mix / create a filling of whatever stuff i have on hand
  • yay, leftovers!

if you create these with your own filling, please submit a picture or your addition of choice to us! we’d love to know!

Creamy Tomato Soup

no-more-ramen:

Ingredients:

(note that this is a single-serving recipe, yields approximately 3/4 cup)

1/2 cup Tomato Sauce 

1/4 cup Heavy Whipping Cream

1/2 tsp Italian Seasoning (Basil, Oregano, Rosemary, etc) or to taste

Salt to taste

Butter/Olive Oil/Bacon Fat/What Have You to grease pan

Directions:

Place fat into a small pot and heat up on medium. Once the fat is melted or slightly sizzling, add the tomato sauce, seasoning, and salt. When the tomato sauce is hot/bubbling, add cream and heat through. All of this takes approximately 5 minutes. 

This recipe is especially good for those with cystic fibrosis (the high calorie density from the cream), those on a ketogenic diet for epilepsy treatment/mangement (high fat, low carbohydrate, low protein), diabetics who manage with low-carbing, and anyone who needs something hearty and fast and delicious. It multiplies very easily, as well.

Hamburger Rice and Gravy

no-more-ramen:

  • 2 cans cream of mushroom soup, condensed
  • 1 package of ground beef
  • 4 cups of rice, cooked
  • salt/pepper

1) Cook rice in rice cooker

2) Cook cream of mushroom soup

3) Pan fry ground beef 

4) Combine all ingredients in large bowl, stir, add salt and pepper to taste

Serves 4-6

Heavy Southwest Rice

no-more-ramen:

  • 3 cups of rice (cooked)
  • 1 can corn
  • 1 can black beans or other beans of choice (pinto beans, refried beans, and chickpeas also work well)
  • several tablespoons mild salsa

Directions:

1) Heat canned corn and beans

2) Combine corn, beans, rice, and salsa in large bowl and stir

3) Serve (saves well for up to 3 days, tastes really good cold)

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