Kira's Food Vault

Recipe by Mariana, quantified by Kira!

Ingredients:

2 zucchini

1 large yellow onion

2 carrots

1 lb ground beef

2-3 tsp oregano

1 sprig of mint, diced

1/4 cup chicken bouillon powder (used in multiple steps)

1 cup chicken broth

1 cup jasmine or basmati rice

Recipe:

Dice all veggies. Add them and the cup of chicken broth to a medium/large pot on medium heat. Let the veggies sweat down while making the meatballs.

Add mint, ground beef, oregano, rice, and 1-2 Tbsp of the chicken bouillon powder to season. Mix with hands.

Roll into about 1.5" sized meatballs. Place on top of the veggies in the pot.

Top off the soup with the rest of the chicken bouillon powder and enough water to cover everything. (This is about 3 cups for me).

Bring soup to a boil. Add salt, pepper, and chicken bouillon powder to taste.

Notes/Fixes:

Sometimes my soup doesn't come out with enough depth of flavor. I fix this by adding more chicken bouillon powder!

If the soup tastes flat, adding more Italian seasoning gives it that kick and classic chicken noodle taste. (Sometimes adding the heavy cream at the end can dampen the flavor)

Ingredients:

2 large chicken breasts

1 bag of baby carrots, chopped (2 large carrots chopped also works!)

1 head of celery, chopped (5-6 stalks)

1 large yellow onion, chopped

3-5 cloves of garlic, minced

1/8 to 1/4 cup heavy cream

4-6 cups chicken stock (i use 4 cups of chicken bone broth with 4 tsp of chicken bouillon)

salt

pepper

garlic powder

italian seasoning

paprika

cayenne

any type of pasta you prefer for chicken noodle!

Recipe:

Start boiling the pasta water before prepping as it takes time to get to a rolling boil!

Trim and butterfly chicken breasts as needed. Cover both sides of each chicken breast with salt, pepper, garlic powder, Italian seasoning, paprika, and cayenne.

Add about 1-2 Tbsp of cooking oil to a pot on medium heat. Once hot, add the chicken.

Brown for several minutes on either side until mostly cooked through. (I personally am not comfortable until they are entirely cooked through.) Set to the side once cooked.

In the same pot, add the carrots, celery, yellow onion, and garlic. Let the veggies sweat down for 5-7 minutes or until carrots are tender and onion is translucent.

Once the veggies have sweat down, at the chicken back to the pot and cover with the chicken stock or broth. Boil for 10-15 minutes.

While the soup boils, cook pasta according to directions on the packaging.

Once the soup has been boiling for 10-15 minutes, remove the chicken and shred into smaller pieces. Return to the soup once shredded.

If desired, 1/8-1/4 cup of heavy cream can be added to the soup at this time!

Ingredients:

1-2lbs chuck roast (or any roast if you want less fat content)

1/2 packet (14 grams) of Au Jus mix

1/2 packet of Carne Asada mix (can also use 14 grams carne asada seasoning)

16oz red enchilada sauce

16oz bone broth

4-7 pepperoncinis

1/4 cup of pepperoncini juice

1/2 a white onion (if you would like to top with onions, save the other half of the onion to the side)

cilantro

Mexican four cheese

your choice of tortillas

Recipe:

Chop the half onion lengthwise into long, skinny pieces. The accuracy doesn't matter as they will melt into the broth.

Add everything except for the cilantro and cheese to a crockpot and cook on high for 8-10 hours until tender. Shred meat once it is tender.

Place the tortillas on a hot pan to fry them. Add in the cheese so it melts.

Take the tortilla off the pan and add in however much meat you'd like. Sprinkle with any toppings you like such as cilantro, diced onions, lime juice, guac, etc.

Taken from feedmi on Tiktok!

Ingredients:

1/4 cup soy sauce

1/4 cup mirin

2 Tbsp sugar

Combine the soy sauce, mirin, and sugar in a small pan on medium heat. Stir the sugar until dissolved.

Continually stir the mixture as it heats so that it doesn't burn.

I learned this recipe from a cooking class I took in Okinawa, so some of the ingredients may not be readily available in the states. I will try to include pictures of the specific ingredients!

Notes and ingredient photos will be found at the end of this post with stars.

Ingredients:

150g minced/ground pork (roughly 1/3 (0.33) lb, but I'd say it's safe as long as you're around or under half a pound)

1.5 tsp grated ginger*

1.5 tsp grated garlic*

90g Miso paste without dashi stock** (roughly 1/2 cup)

1.5 tsp spicy chili bean sauce (doubanjiang)***

1.5 Tbsp cooking sake

1.5 Tbsp cane sugar (could probably use granulated)

1 Tbsp soy sauce/shoyu

1.5 Tbsp chicken broth mix****

1350ml water (~5.7 cups)

nama ramen noodles (thicker ramen noodles)

(optional) 1.5 Tbsp toasted sesame seeds

any ramen toppings you like (bean sprouts, soft boiled eggs, etc)

Recipe:

In a medium pot, heat about 2 teaspoons of any cooking oil. Over medium heat, add the minced pork, garlic, and ginger. Cook until no longer pink.

If cooking any vegetables to top your ramen, begin cooking in a separate pan. I just sweat down some mixed veggies in a pan with no oil or water on medium heat for a few minutes. The moisture in the veggies will come out and help cook them.

Once the pork is cooked, add the spicy bean paste and miso. Quickly mix and blend with meat until homogenous.

Next, add the sugar, soy sauce, sake, chicken stock, and water. Bring pot to a simmer.

Once simmering, taste soup and adjust at this time to any preferences. For example, if you'd like your soup spicier, add more doubanjiang paste.

If taste is good, cover with lid and begin to cook the noodles. Ramen noodles only need to be cooked for a few minutes in boiling water, drained, and then served in ramen immediately!

*I recommend just buying grated ginger and garlic. I minced garlic at home and it was annoying to get the floating pieces in my soup, but if you don't mind, then you can mince both the ginger and garlic at home instead.

**My teacher at this class emphasized miso paste made WITHOUT dashi/fish stock in it. In Japan, the miso paste will have this kanji with it: 無添加 "mutenka", which means no additives. I honesty don't know what the difference is as far as making the ramen at home, but I wasn't willing to gamble LOL.

***Doubanjiang: spicy chili bean paste --> I will attach a picture of it at the bottom! I used the Lee Kum Kee version in my ramen. Can be found on Amazon!

****Finally, the chicken stock! My teacher told me it was just chicken stock akin to chicken bouillon, but we used this specific one and I'm scared to deviate. You can buy it on Amazon if you search "Ajinomoto chicken powder".

Ingredients:

Vanilla Chai tea bag packet

1.5 cups any milk

2-2.5 Tbsp hazelnut syrup

Recipe:

Add the milk and teabag to a pot on the stove.

Put on medium-low heat. We don't want the milk to boil.

Add the hazelnut syrup. Mix periodically.

Ingredients:

salmon filets

salt

pepper

olive oil

lemon slices (optional)

Recipe:

Preheat the oven to 350 degrees.

Place the salmon filets on a baking sheet lined with tin foil.

Season the top of the filets with salt and pepper to taste.

Drizzle the filets with olive oil and spread with your hands to lock in the salt and pepper.

Add the lemon slices on top of the filets if you choose to use them in this step!

Bake the filets for about 20-23 minutes according to your liking!

Ingredients:

brussels sprouts

cooking oil

salt

black pepper

Recipe:

Pre-heat the oven to 425 degrees Fahrenheit.

Cut of the ends of each brussels sprout and then cut in half.

Place on a baking sheet.

Drizzle the sprouts with cooking oil of choice.

Sprinkle with salt and and black pepper to taste. Toss the sprouts until evenly coated.

I got this recipe from Preppy Kitchen, but I'm putting it here so that I can find it again later. I halved this recipe so that it's enough for 4 people.

Ingredients:

2 lbs potatoes (yukon gold or russet recommended)

4 cloves of minced garlic

1/4 cup unsalted butter

6 Tbsp milk or cream

black pepper to taste

salt

Recipe:

Peel the potatoes and cut into even sized chunks. Place into a large pot.

Mince the garlic and add to the potatoes.

Fill the pot with enough water to cover the potatoes by 1 inch. Add about 2 teaspoons of salt to the water. Boil over high heat until potatoes are fork tender (meaning a fork can easily be stabbed into them)

While the potatoes are boiling, put the butter and cream in the microwave. Heat for 2 minutes, stirring every 30 seconds.

Once the potatoes are done, drain and transfer back into the warm pot. Set the heat to low and stir for a minute to get any excess water off the potatoes.

Ingredients:

2-3 lb chuck roast

1 lipton onion soup mix

2 cups beef stock

2 pinches of sea salt

Recipe:

Add the lipton onion soup mix, beef stock, and sea salt to a crockpot. Mix together.

Add in the meat. If it is too big, you can cut the chunk in half.

Ingredients:

32 oz water

1 tsp Better than Bouillon Chicken base

1 Tbsp soy sauce

1 tsp sesame oil

1/2 tsp ginger

1 1/2 tsp Gochujang paste (can add up to 1 Tbsp if you like spice)

1 shredded, cooked chicken breast

noodles of choice (i use clear pancit noodles)

Any veggies of choice:

shredded purple cabbage

chopped bok choy

edamame

Shiitake mushrooms

Recipe:

Set noodles in a bowl of cold water to soak if using dried noodles. Also soak Shiitake mushrooms if using dried ones.

Add the water, chicken base, soy sauce, sesame oil, ginger, and Gochujang paste to a pot on medium heat.

Chop up vegetables while waiting for the soup to come to a boil.

Once liquid comes to a boil, add the vegetables of choice as well as the noodles. Wait until veggies and noodles are cooked to your liking.

This recipe is taken from theCozyCook and slightly edited for my preferences!

Can serve 6-8 people

Ingredients:

2 chicken breasts

1 yellow onion

1 jalapeño pepper (cut into sections, doesn't need to be de-seeded)

3 cloves of garlic, minced

10 oz. can red enchilada sauce

10 oz. can diced red tomatoes with green chiles

(optional) 4oz diced green chiles

15 oz. can black beans, drained and rinsed

15 oz. can whole kernel corn, drained

4 cups chicken broth (4c water and 4 tsp bouillon works too)

1/2 cup Mexican 4 cheese

sour cream (to put in your bowl if you like it)

cilantro (as garnish)

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cumin

1/2 tsp salt

1 pinch cinnamon

1 pinch cayenne (optional)

Recipe:

Mince the garlic cloves and dice the onion.

Drain and rinse the black beans.

First add the chicken broth to the crockpot. Then add everything else except for the sour cream, cilantro, and cheese. Be sure to give the pot a good mix once all the spices are added.

Make sure the chicken breasts are submerged and cook on low for 7 hours, or on high for about 4-5 hours. Time is variable depending on when the chicken is fully cooked. It will look white and feel more firm than when it was raw.

Once cooked fully, take the chicken breasts out and shred them. This can be done either in a separate bowl by hand or by using a stand mixer with the paddle attachment.

Once shredded, add the chicken back into the pot and turn down to low. Add the 1/2 cup of four cheese and mix until melted.

Let warm for a few minutes and serve! The serving tastes best with a dollop of sour cream mixed in and topped with cilantro. (I also crumbled some tortilla chips on top of mine.)

Nutrition Facts under the read more!

Ingredients:

4 qts (16 cups) of water

1/3 cup of chicken bouillon powder

2 generous tsp sea salt

parsely

5-6 stalks of celery

3lb whole chicken

16oz sour cream

12 oz tomato paste

sourdough bread slices (optional)

Recipe:

Add the water to a large pot and put to medium heat.

Add the third cup of chicken bouillon and the sea salt. Don't let the pot boil before putting the chicken in.

Rinse the raw chicken in cold water and dig out the internal organs. (I like to put my hand in a grocery bag and dig it out, then flip the bag inside out and throw it straight in the trash.)

Place the rinsed chicken into the pot.

Next, rinse the celery. Tear of the stalks that will be used and tear off any small branches or leaves.

Cut off the white ends of the celery. Chop the green parts of the stalks into bit sized pieces and put them int he pot with the chicken.

Let the chicken sit for 1.5-2 hours or until the meat easily slides off the bones/you see noticeable tearing.

Check if the chicken looks cooked and taste the broth as well. If it tastes watery, add another tablespoon of bouillon. (The sour cream will mellow out the flavor, so it's okay if the broth is on the more flavorful side.)

Turn the heat off and move the chicken to a bowl. It will likely fall apart, so do what you can to ensure no bones are left in the soup.

Shred the chicken, discarding fat, bones, and skin. Keep only the meat.

Set the chicken aside and turn the heat back to medium.

Next, blend the sour cream, tomato paste, and 3 cups of broth.

When the broth gets hot again, add the tomato and sour cream mix a little at a time.

Pour in 3 cups of broth to the blender, blend, and add to the soup. This will help to clean out the blender cup.

Next, slowly add in the shredded chicken.

Let the soup come to a boil once and then turn heat on low.

Note: this recipe is a small version with enough for two or three people. For bigger batches, scale the amounts up!

Ingredients:

2 jalapeños

1/2 red onion

1 red tomato

1/4-1/2 cup finely chopped cilantro

3 Tbsp lime juice (or the juice of half a lime)

Recipe:

Finely dice the red onion and tomato.

Cut the jalapeños in half and take out the seeds. Then, finely chop.

Cut the stems off of the cilantro and finely chop.

Throw all of the ingredients together in a bowl or container.

This recipe is taken from moribyan!

Note: This recipe takes about 1hr and 15 minutes to make, so plan accordingly.

Ingredients:

2 ½ pounds beef chuck roast

3 tablespoons vegetable oil

7 ounce can chipotle peppers in adobo sauce (use all the adobo paste but ONLY 2 peppers)

3/4 cup beef broth

4 cloves finely minced garlic

1 tablespoon chili powder

1/2 tablespoon black pepper

2 teaspoons coriander

2 teaspoons oregano

2 teaspoons cumin

1 to 2 teaspoons salt to taste

1/2 teaspoon allspice

juice of 2 limes (or 1/4 cup of lime juice)

2 bay leaves

Recipe:

Turn the instant pot on to saute mode on the highest heat.

Once hot, add the vegetable oil and the chuck roast. Brown on each side for about 45 seconds and take out of the pot. Turn off saute mode.

Add the beef broth, minced garlic, spices, lime juice, bay leaves, and chipotle peppers in adobo sauce. Mix it all together.

Transfer the chuck roast back into the pot and secure the lid on. Make sure the vent is sealed and turn it on to high pressure for 1 hour.

After one hour, open the vent to release the steam.

Take the chuck roast out of the instant pot and shred it with a fork. It should be very tender and easy to shred.

Add a little bit of the juice in the instant pot to the shredded meat. I added about ⅔ cup but feel free to add as much of the juices back as you’d like.

Recipe based on the cilantro lime rice by moribyan.

Ingredients:

1/4 cup cilantro

1 cup jasmine or basmati rice

1 tsp salt

3 cloves of garlic

1 bay leaf

Juice of 1 lime

Recipe:

Add 1 cup of rice to the rice pot. Rinse at least twice. Fill pot with water. I use the finger trick for the amount of water in the pot, but do it slightly below the line on my finger for this rice since it doesn't need to be as soaked as sticky rice.

Finely mince the garlic and add it to the pot.

Add the bay leaf to the pot.

Finally, add the salt to the pot.

Start the rice cooker to cook the rice.

*Inspo taken from foodbylaila on tiktok

Ingredients:

2 packages of mushrooms

3 shallots (can be subbed for half an onion)

4-5 cloves of garlic

1 Tbsp cajun seasoning

1 Tbsp garlic and herbs seasoning

1 tsp red pepper flakes (can add up to 1 Tbsp depending on how spicy you want your dish!)

1 tsp salt

1 1/4 cup heavy cream

penne pasta

handful of mozzarella and/or parmesan cheese (optional)

Recipe:

Start boiling a pot of heavily salted water for the pasta on high heat. Once the water comes to a rolling boil, dump in the past and cook for about 12-15 minutes. Stir periodically.

Dice the shallots and garlic. Chop mushrooms however you like them. I like to slice mine longways because I like larger mushroom pieces.

Put a medium sized pan on medium high heat. Add a generous amount of oil. Once hot, add the shallots. Stir periodically until they start to turn brown.

Once brown, add in the garlic. Stir until fragrant.

Add in the mushrooms and reduce the heat to medium low, allowing the mushrooms to sweat down.

Once the mushrooms have become soft, add in the heavy cream, cajun seasoning, salt, garlic and herb seasoning, and chili flakes. Stir and reduce to low heat. If you want to add cheese to thicken the sauce, do so now!

Let the pasta sauce simmer while the pasta cooks. Once finished, drain and rinse pasta. Serve with sauce and enjoy!