WE BUILT SHRIMP CITY! WE BUILT SHRIMP CITY! ON RICE AND BOWL!

LETS SHARE FOOD IN SHRIMP CITY

i enjoy cooking and baking in my free time. below ive collected some of the recipes i've curated over the years. some were built from other recipes, some were my own invention, and pretty much all of them are/can be made lactose free. some look really long but i promise theyre all easy! im a disabled cook (who enjoys writing incredibly detailed instructions) so i try to make them as low effort as possible. if you try one, let me know :)

note: i'm a specific guy with specific tastes. these recipes are modular and don't need to be followed by the book. i like a lot of garlic, salt, and spice in mine, but i'm sure they'd work fine with a lighter flavor profile

2nd note: when i refer to toum, it's this recipe. my holy grail of internet recipe finds. i HIGHLY reccomend making it, it's a pantry staple, very versatile, and keeps amazingly.

super easy toum

PAN FRIED PEROGIES

INGREDIENTS

  • 2 diced/grated garlic cloves
  • 1 tsp lemon juice
  • 1/2 an onion, diced
  • however many perogies you can comfortably fit in your pan (mine is usually 5, depends on the size. try lining them up in the empty pan first)
  • 1 tbs butter
  • 1 tbs soya sauce
  • salt
  • greek yogurt/toum/garlic sauce/sour cream (any of those or something similar will work perfectly)
  • paprika
  • cayene
  • curry powder

    • INSTRUCTIONS

  • if youre cooking your pierogies from frozen, put them in the microwave for a minute first
  • dice your garlic and onions and put aside
  • heat a small/medium sized pan on medium and add butter, onions, garlic
  • season with paprika, cayenne, soya sauce, salt, and curry powder. add lemon juice (this helps break up the onions and garlic to make the flavors blend together)
  • let them get an even cook in the pan for 3 or 4 minutes, stirring occasionally. you want them to be a few steps back from getting a char as they'll get crispier
  • push the onions to the sides of the pan (like making a little well) and put your pierogies in with you hand. its best to arrange them to keep them all as flat as possible (bottom side down) and in the middle of the pan (not lifting up towards the sides)
  • using extra butter if needed, toss them in the pan so they get throughly coated in the sauce mix. once youre happy, rearrange your pan so theyre back in the middle, and scrape off the bottoms (if theres onions/garlic underneath them they'll burn before cooking the bottoms)
  • cook for 3 or so minutes depending on your burner power, stirring and checking periodically. you're looking for the bottoms to get a good crisp and colour (lighter beige -> darkish brown with char marks)
  • flip over so the very tops of them are on the pan. cook for another 2-3 min
  • once everythings crispy, throw into a bowl and add your sauce. depending on whats in my fridge i like to mix them with a bit of sour cream, toum, cheese, and reseason. in the past ive also mixed it with a sunny side up egg and some potatos, with pickles, even with curry. just go crazy and get a little silly with it ^^ its a pretty versatile palette of flavors so it can fit in in most flavor profiles

BUTTER CHICKEN PEROGIES

perogies in sauce is probably weird to some, but i grew up eating them cooked in a sour cream/butter sauce that my ukranian grampa makes. when they're cooked in a sauce they get super soft, melt-in-your-mouth kind of soft, while still retaining some of their crunch

INGREDIENTS

  • 10 unfrozen perogies
  • 1 jar of store bought butter chicken sauce (or make your own!)
  • 1/2 onion, diced
  • 1 tbs of jarlic, toum, or diced garlic cloves
  • curry powder
  • paprika
  • chili flakes
  • garam masala

    • INSTRUCTIONS

  • add butter, garlic and onions to a large pan on medium heat. toast for 2-3 min
  • add perogies and all your seasonings. toss lightly so everything gets evenly coated, then use a pair of tongs to set them flat-side down. let toast 2-3 min on both sides, until you have a light crisp
  • once you're happy, take them off the heat and pour in your sauce
  • turn the heat to low, put the pan back on the burner, and let it simmer for 10 min
  • plate w/ warm buttered naan, basmati rice and lots of yogurt :)

    • PEANUT BUTTER BISCOFF CHOCOLATE STOVETOP FUDGE

    when i first made this i tossed in the biscoff cause they're my favourite cookie, but some fucking how, the specific combination of flavors tastes EXACTLY like a reeces pb cup. like, down to the kind of chemical tang. keep them in the fridge in an air tight container :) i found that the biscoff chunks themselves turn kind of fudgy and it somehow tastes even better after it's been in the fridge for a few days

    INGREDIENTS

  • one can of sweetend condensed milk
  • 2 cups semi-sweet chocolate chips
  • 1 tsp vanilla extract
  • 2/3 cup of smooth peanutbutter
  • crushed up biscoff cookies

    • INSTRUCTIONS

  • line an 8x8 or 9x9 pan/pie tray with parchment paper, set aside
  • in a saucepan, combine condensed milk, chocolate chips, peanut butter, and vanilla extract
  • turn the heat to medium and constantly whisk until everything is incorperated. you'll know its ready when it kind of congeals and forms something almost like a dough
  • carefully pour the fudge into your pan
  • put however much biscoff you want in a ziplock bag, then use any manner of impliments to brutalize it. you're not looking for a powder, just a crumble. sprinkle the crumbs over the fudge. if you're a biscoff freak like me, snap extra ones in half and plant them on top of the fudge to indicate where to cut
  • refidgerate for an hour. divide or eat it by the handful, whatever floats your boat

    • BOX-MIX PEANUT BUTTER SKILLET BROWNIES

    this is technically just an improvement to box brownie mix, tossed in a skillet and marbeled with peanut butter. i used ghirardelli box mix but im sure any would work

    INGREDIENTS

    • 1 1/2 cups of brownie mix
    • 4 tablespoons of butter
    • 4 tablespoons of milk
    • 1 tsp vanilla extract
    • 2 egg yolks (not the whites)
    • 1/2 cup of peanutbutter

      • INSTRUCTIONS

    • preheat oven to 350
    • combine everything except peanut butter in a large bowl
    • grease skillet with butter
    • pour batter into skillet
    • warm up peanut butter for 30 seconds in the microwave. pour ontop of the batter, using a spoon or fork to lightly marbel the peanutbutter on the surface (the goal isn't to mix the peanut butter into the batter, just to leave it on top)
    • bake for 25 min. remove from oven and let cool for 10-20 minutes before serving

    AIRFRYER CRISPY BROCOLI AND CHEESE RICE

    this is the meal i eat every single night :) i typically add 2-4 chicken fingers for some meat as well

    BROCOLI: INGREDIENTS

  • 1 tbs soya sauce
  • 2 tbs toum
  • around 1/3 cup of greek yogurt
  • 1/2 onion, sliced
  • salt
  • paprika
  • cayene
  • cajun seasoning
  • however much frozen brocoli you want

    • INGREDIENTS: RICE

  • 1 cup of your prefered rice (i use long grain white)
  • a few drops of oil
  • a pinch of salt
  • a few drops of soya sauce
  • 1/3 cup of diced or shredded cheese

    • INSTRUCTIONS

  • start by prepping your rice. i use a rice cooker, but you can use whatever is most comfortable. i like to add oil, salt, and a little soya sauce after rinsing + soaking
  • while the rice cooks, grab a medium bowl and add however much frozen brocoli you want. add the rest of the ingredients and season. toss to coat evenly
  • dump in air fryer basket (no parchment paper or cover -- it won't crisp evenly) and cook for 16-18 minutes. mine needs 18 but i think she's running slow in her old age; just check on them every once in awhile
  • rice should be ready before the brocoli. put your cheese in a bowl, add the rice while its hot, and mix so it gets stringy and melted
  • add brocoli when done. mix in toum, greek yogurt, and add more salt if desired. mix until everything is evenly coated
  • serve with a meat for a balanced meal :)

    • CREAM CHEESE GRILLED CHEESE

    super creamy, soft on the inside and crunchy on the outside, with an amazing cheese pull. absorbs flavor super well so don't be afraid to get creative!

    INGREDIENTS

    • 2 slices of toast
    • about 2 tablespoons of cream cheese, depending on your preference
    • butter for the toast and some for the pan
    • 1/2 tsp oil
    • enough cheese to fit your bread
    • toum or any garlic sauce (tzatziki would work great)
    • mayo

      • INSTRUCTIONS

    • get your two slices of toast and butter one side of each
    • on the non-buttered side of one slice, add your cream cheese. if you wanted to add any spices (i.e oregano) do it here
    • add your sliced cheese (i use old white, but any works. if you want to do something fancy id reccomend either brie or a soft goat cheese) ontop of the cream cheese
    • on the non-buttered side of your other slice, add your toum/garlic sauce and mayo
    • heat up a small/medium sized non-stick pan on medium heat. add both butter and a bit of oil to the pan
    • combine your slices and put it in the pan once it's hot. the trick with grilled cheese is to gently press down on the top, compressing it and giving it a nice char. cook for 2-3 min on each side, checking periodically. you're looking for a golden brown colour

    the code i used for the recipe cards:

    jadefyre recipe cards