Yo fellers! I’m going to share you my original recipe, my version of Dirty mash potato! Dirty mash potato is a mash potato with unpeeled skin. It tastes better with the skin left unpeeled, and it is fiber enriched, which helps our digestive system function properly.
Easy to do, delicious and satisfying! Try it yourself by following these easy steps!
You’ll need:
- 4 large Potatoes, unpeeled
- 1/3 cup mixture of 2 tsp. milk and 3 tsp. creamer
- 4 teaspoons of mayonnaise
- 2 pinches of curry powder
- salt and pepper to taste
- 1/4 cup grated cheese
Procedure:
Boil potatoes for 25-30 minutes. Try to stick a fork to check if it’s soft enough. Drain and place unpeeled potatoes in a bowl. Mash thoroughly and add in the remaining ingredients. Fold well till everything blends in. Taste and add whatever suits you. Serve with Pickled Papaya and anything Fried or Grilled. serves 5
Mixture of milk and creamer is better than evaporated or plain milk. Curry powder adds in a kickin’ flavor into the mash potato.
Chicken Lettuce Tacos with Cilantro Lime Cauliflower “Rice”
Ingredients:
Chicken Lettuce Tacos
1LB of Ground Chicken
Taco Seasoning (I used crushed chili pepper, oregano, onion powder)
Romain Lettuce Hearts
White Onion
Shredded Cabbage
Avocado
Salsa (I highly recommend Casa Sanchez Fresh Roasted Medium Salsa, only 5 ingredients and sea salt is the last item)
On medium high heat, add a bit of olive oil to a frying pan with 1/2 small white onion diced and saute for about a minute or two. Then, take your ground chicken and add it to the pan in pieces and allow it to simmer. Sprinkle 1-2 tablespoons of seasoning and toss it with a spatula. Add 3 tablespoons of water to avoid drying out the meat. Stir every so often until the chicken is white and the juices run clear. Take a lettuce heart and cut off the stem and separate into pieces. Wash and then divide them. Layer the chicken, shredded cabbage, some left over white onion, sliced avocado, and salsa.
Cilantro Lime Cauliflower “Rice”
Cauliflower
2 Cloves of Garlic
Fresh Cilantro
Limes
Olive oil
Add cauliflower florets to a food processor and pulse until it looks like the consistency of rice/couscous. Add a fistful of freshly chopped cilantro to the food processor and pulse it a few more times until evenly distributed in the cauliflower. Put about 1/2 tablespoon of olive oil to a frying pan on medium-high with two diced cloves of garlic and saute for about a minute. Add the cauliflower cilantro mixture to the pan. After a couple minutes of stirring the “rice” with a spatula, remove from heat and add the juice of one lime.
OKAY, THIS WAS THE MOST DELICIOUS MEAL I HAVE EVER CREATED. SO FRESH SO CLEAN AND SO FREAKING EASY!!! HOPE YA’LL LIKE IT AS MUCH AS I DID!
The World’s Most Beautiful Libraries
“Without libraries what have we? We have no past and no future.” -Ray Bradbury
For centuries, books have housed the collective knowledge of the world and formed the foundations of educational institutions. Given that these objects that contain such value, it only makes sense that throughout history people have constructed beautiful buildings to house them.
We put together a list of some of the most beautiful libraries as captured by Instagrammers around the world. For more photos from these architectural wonders, check out their linked location pages below.
- Stuttgart City Library, Stuttgart, Germany
- Trinity College Library, Dublin, Ireland
- Library of Alexandria, Alexandria, Egypt
- Real Gabinete Português de Leitura, Rio de Janiero, Brazil
- The Royal Danish Library, Copenhagen, Denmark
- George Peabody Library, Johns Hopkins University, Baltimore, MD
- Kanazawa Umimirai Library, Kanazawa City, Japan
- New York Public Library, New York City, NY
Apple Cider Caramels
Ingredients:
- 4 cups (945 ml) apple cider
- 1/2 teaspoon ground cinnamon
- 2 teaspoons flaky sea salt, such as Maldon, or less of a finer one
- 8 tablespoons (115 grams or 1 stick) unsalted butter, cut into chunks
- 1 cup (200 grams) granulated sugar
- 1/2 cup (110 grams) packed light brown sugar
- 1/3 cup (80 ml) heavy cream
- Neutral oil for the knife
Find the recipe here.
Beyond Good and Evil - Starkos
I missed out on Beyond Good and Evil the first time around but was fortunate enough to enjoy it when the HD version was released on Xbox Live earlier this year. I can see why it’s received so much critical acclaim; it’s a wonderful piece of adventure gaming and since seeing this video quite a while ago now I’m still eagerly awaiting a sequel… Making a Starkos is tricky business and it was supposed to be my second post here on Gourmet Gaming but I didn’t feel confident enough at the time to attempt it. When thinking about what a Starkos was I focused on the idea that it’s street food in the very culturally diverse land of Hillys - and who are the best species in Hillys? The Rhino humanoids over at Mammago Garage obviously. So I’ve taken a dip in their Jamaican-esque roots and have created a Starkos patty filled with a sweet, curried shrimp (since there’s a lot of water around - they must have a pretty good fishing trade, no?).
Click ‘Read More’ for the full recipe!
Lembas Bread (Lord of the Rings “authentic” Elvish bread)
Ingredients:
2 ½ cups of flour
1 tablespoon of baking powder
¼ teaspoon of salt
½ cup of butter
1/3 cup of brown sugar
1 teaspoon of cinnamon
½ teaspoon honey
2/3 cup of heavy whipping cream
½ teaspoon of vanillaDirections:
Preheat oven to 425F. Mix the flour, baking powder and salt into a large bowl. Add the butter and mix with a well till fine granules (easiest way is with an electric mixer). Then add the sugar and cinnamon, and mix them thoroughly.
Finally add the cream, honey, and vanilla and stir them in with a fork until a nice, thick dough forms.
Roll the dough out about 1/2 in thickness. Cut out 3-inch squares and transfer the dough to a cookie sheet.Criss-cross each square from corner-to-corner with a knife, lightly (not cutting through the dough).
Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.
***Let cool completely before eating, this bread tastes better room temperature and dry. Also for more flavor you can add more cinnamon or other spices***
as someone who has baked these A LOT
They are REALLY GOOD
and I am reblogging this because I KEEP LOSING MY RECIPE
Myst: Uru – D’Ni Mushroom Bread
The Myst series is possibly one of the greatest I have ever encountered, with Myst III: Exile being my personal favourite (it has Brad Dourif in it - automatic win). I’m a huge fan of puzzles, story and exploration, and Myst always satisfies on each of these levels. The cultural detail of the worlds you encounter through every game is outstanding; incredible minutae is written about in the multitude of books scattered throughout - including the mention of a mushroom spore bread from the Teledahn, or ‘Mushroom’, Age. A delicacy for the elite, spores were harvested so furiously to make the outstanding Mushroom Bread all resources dried up, and the age had to be abandoned.
Click ‘Read More’ for the full recipe!
Whole Wheat Pumpkin Cake (w/ Cream Cheese Frosting)
serves 10
Ingredients
- 2½ cups whole wheat pastry flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoons ginger
- 1¼ cup maple syrup
- 3 eggs
- ½ cup walnut oil or melted butter
- 1¾ cup pumpkin puree
- ½ cup crushed pecans, optional
- 1 recipe for cream cheese frosting
- cinnamon and toasted pecans to top, if desired
Instructions
- Preheat oven to 350˚ and prepare two 9″ cake pans by lightly greasing with oil and dusting with flour.
- Combine whole wheat pastry flour, baking soda, cinnamon, nutmeg, and ginger in a large bowl.
- In a separate bowl, whisk together eggs, pumpkin, oil, and maple syrup. Pour in to dry ingredients and stir until well combine. Fold in pecans if desired. Pour batter evenly in to the two pans, smoothing out to each edge.
- Bake for 25-30 minutes, or until cake springs back when pressed. Remove from oven and let cool in pan for 10 minutes. Remove cake from pan and continue to cool.
- When cake is cool, make frosting and frost cake. Sprinkle with cinnamon and pecans.
Self-Frosting Peanut Butter Cupcakes
Peanut Butter Cupcakes:
2/3 cup plain soymilk
1 teaspoon apple cider vinegar
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 tablespoons flax seeds
1/4 cup water
1/2 cup creamy peanut butter
1/2 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Chocolate Peanut Butter Frosting:
1/2 cup creamy peanut butter
1/4 cup Dutch process cocoa powder
2/3 cup confectioners sugar
1/4 cup plain soymilk
Preheat your oven to 350 degrees F (175 degrees C) and line one dozen muffin tins with cupcake papers.
In your stand mixer, combine the soymilk and vinegar, and let sit for a few minutes before whisking vigorously until frothy. Mix in both sugars. Grind the flax seeds into a powder with a spice grinder, and whiz them together with the water. Stir the flax seed mixture, peanut butter, applesauce, and vanilla into your mixer, and beat until thoroughly combined. In a separate bowl, add the flour, baking powder, baking soda, and salt. Slowly stir these dry ingredients into the batter. Mix until there are no more lumps, but be careful not to mix more than necessary.
In a separate bowl combine all of the ingredients for the frosting, and blend until completely smooth. Set aside.
Divide your batter equally between the prepared muffin tins. Drop a dollop of frosting into each cup of raw batter, and swirl it around with a toothpick, covering the entire top. Bake for 20 to 25 minutes, until a toothpick inserted into a cupcake comes out clean. When testing for doneness, be sure to find a spot that is free from frosting, as it may cause the toothpick to appear wet, even if the cupcakes are ready. Let the cupcakes cool inside the tins for at least 10 to 15 minutes. You can either let them cool the rest of the way atop a wire rack, or serve them immediately for a warm delight.
Makes 12 cupcakes.
