Your Place

I haven't been cooking lately but maybe one day Your Place will be brought to life. Maybe some day.

I cant believe Im doing this 😆 but tiktok has helped so many people from artists to cooks, from learning about cultures and languages to dancing and singing. People learn and teach on the app. People get their voices heard. Lets save tiktok and keep creation alive.

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I'm excited to announce that since we reached 100 followers, this page has a new feature! Top Fan Badges! Those who are most active on this page will receive a temporary Top Fan Badge which I think lasts 1 week. It will be automatic an renew weekly if, I think. I think this is a cool feature and I am thankful to everyone who helped this page get to the 100 follower milestone.

What do you guys want to see?
A. Vegan Butter Recipe
B. Vegan Caramel Recipe
C. Vegan Chili Recipe 🤔

Note: this recipe has soy sauce so it wouldn't be a dish I would serve in my future restaurant unless I alter it to have no soy in it.

Hello peeps. I just created an amazing dish that I'm calling Burosu which means Broth in Japanese. I was originally going to call it Aumat which sounds cool but I chose to go a simpler route and just call it broth in a different language. It can also be called Zomos (Greek,) Yugsu (Korean,) or if you want to call it something special in English- I guess Spicy Broth or Spicy Broth Base will do. The translation to that is to long in other languages though.

Although Zomos is cool to say and Yugsu has an interesting ring to it - I chose to name the Spicy Broth Base "Burosu" because it rolled of the tongue much better.

Burosu doesn't have exact measurements though. It's Burosu with the ingredients you choose to put into the soup.

Burosu Base Ingredients
2 cups broth
A couple spoonfuls of Homemade or store bought Jalapeno Jam or Marmalade
A sq**rt of Sriracha Sauce (Chinese brand)
A dash of rice vinegar
A splash of soy sauce
Sesame seeds
Chives

Optional for more flavor
A sq**rt of lemon or lime juice
Vegetables (onions, garlic, green onions, carrots, corn, celery, Brussels sprouts, etc.)

Tips:
• Best broth choices are beef, chicken, or vegetable
• You can replace the broth with hot water and 1 packet of ramen seasoning (I used soy sauce flavored ramen seasoning but you can also try beef, chicken, vegetable, oriental, shrimp, etc.)
• You can use a cup of noodle or ramen block and add twice to three time the amount of amount of water or dilute it to your preference.
• The point of Burosu is to be a broth rather then a soup so don't over-do it with the extras like noodles, rice, or vegetables.

Estimated proper measurements:
2 cups broth
2-4 tbs Jalapeno Jam or Marmalade
1-2 tsp Sriracha Sauce (Chinese brand)
1/4- 1 tsp of rice vinegar
1/4 tsp of soy sauce
1 tsp Sesame seeds
2 TBS Chives

Wow! 74 likes

Ok, so where I live has horrible reception so my posts are not being posted. Though I think I'm just going to quit this challenge and I'll revisit it maybe next year when I have more viewers, a better living situation, more funds for food, and a bigger kitchen lol.

I have lots of original recipes but I can't try them out first to make sure they taste good and if like to post recipes with photos and that's just not going to happen right now. Thank to those who wanted to participate in this challenge with me.

Day 5. Sorry, I had some internet issues so it wasn't posting. Although I didn't go to sleep yet so to me, it's still 05 until I go to sleep and then wake up. Today Appetizers so this will be super simple and maybe a tad original.

Ingredients
Carrots
Stuffing of choice*

*can be pureed vegetables like celery or mushrooms, rice and diced bell peppers, or mashed potatoes, etc.

Materials
Knife
Stove
Plate
Toothpicks

Carve out a whole in each carrot, like it's a canoe and fill the carrot with your stuffing. Bake on 350° for 15 minutes or until the carrots are tender. When done, remove from stove and place on plates. Add a toothpick to each carrot and serve either hot or chilled depending on your choice of stuffing.

Day 4. This is getting a bit hard due to lack of ingredients and a small kitchen but I'm trying to keep the recipes simple. Sorry for simplicity but hopefully I'll post more hands on recipes later (with pics...hopefully.)

So, talk know it's carrot week. Today is side dishes. Though this side dish should be prepared at least 3 days ahead of time.

Pickled Carrots
Ingredients
8oz of pureed carrots*
3/4 cup rice vinegar
1/4 cup sugar**

Materials
Mason Jar
Stove
Pot
Fridge
Stiring spoon

* you can also use sliced, diced, Julianne, or whole baby carrots
** you can reduce or add more sweetener of choice to your desired taste

Instructions
1. Chill mason jar in fridge
2. Add all ingredients to pot and heat on stove at med to med high until carrots are close to aldente and sugar or sweetener of choice is completely desolved
3. Take off stove and let cool for about 5 minutes
4. Add mixture to chilled mason jar, pop lid on and place in freezer for about 30 minutes or until seal in vacuumed shut. Keep an eye on mason jar so it does not crack in freezer.
5. Store in a dark dry area until ready to use. Mixture should be good for up to 5 years unopened. Refridgerate and Consume within 7 days after opening.
NITE: Let sit in fridge for at least 3 days before using so that the carrots can get a chance to soak up the pickle juice.

Nutritional facts coming soon. If you guys like me adding the Nutritional Facts let me know because it takes me a lot of time to research all the ingredients and deterine the exact equation and i have to get a friend who can read and write to help me out with it so it ends up taking about 5-8 hours to createa Nutritional Facts label for you guys and a lot of energy goes into it. Thats why I dont really focus on them with every recipe right now. I also know that I barely have a following so it probably doesnt matter at this point in time. So let me know bellow if I should stop making Nutritional Facts for my recipes or continue to do it because it makes your life better.

For Day 3, I will share a quick and easy Entree. The carrot is the star in this dish and garnishes perfectly over rice or mashed potatoes. Add a little garbanzo to the dish and you have your protein.

Carrot Sauttee
1/3 cup pureed carrot
1/8 cup garbanzo beans
1/8 cup chopped onions, fresh
1/8 cup chopped celery
1 cup fresh spinach
1 TBS salted butter

Instructions
1. Combined all ingredients together in a pan, place on stove on medium high
2. Sautee mixture until spinach reduces and other vegetables get a nice golden brown transparency to them.
3. Serve over rice or mashed potatoes.
4. Do not freeze.

This will be updated with nutritional facts and tips soon!

Day 2, today is a simple sweet drink made from carrots. If you have a juicer and want to make homemade carrot juice go ahead and do that. You will need 2 lbs of baby carrots to make this recipe. If you do not jave a kitchen weigher, Appx 45 baby carrots makes a pound. 1 lb of carrots makes 1/2 lb carrot juice. Do not discard the puree because we will be using that within the next couple of days.

Ingredients
16 oz of carrot juice
1/4 tsp cinnamon powder
1/8 tsp pure vanilla (optional)
1/8 tsp sugar or maple syrup*(optional)

*not waffle syrup. Pure 100% maple syrup

Instructions
1. Take a little cup and spoon and add a small amount of carrot juice, your cinnamon, and sugar and mix until all ingredients are dissolved
2. Add mixture to the rest of the carrot juice
3. Blend ingredients together until fully incorporated.
4. Serve chilled

NOTE: Carrot juice has a naturally sweet vanilla undertone with an earthy aftertaste. It's slightly sweet and earthy vanilla & carrot-y flavor compliments the cinnamon. There is really no need to add in the vanilla or sweetener unless the earthy notes are to much for you.

Nutritional Facts
Serving Size 8oz
Serving per recipe 2
Calories 70

Sodium 150mg 6%
Potassium 540mg 15%
Carbs 14g 5%
Dietary Fiber 1g 4%
Sugar 13g 50%
Protein 2g
Calcium 4%
Iron 2%
Magnesium 6%
Niacin 10%
Phosphorus 8%
Thiamin 4%
Vitamin A 660%
Vitamin B6 6%
Vitamin C 2%

Additional Notes:
1. Cinnamon adds only an additional 1 calorie and 4mg potassium to the entire recipe so it's used mostly to flavor the carrot juice.
2. The sweetener adds an additional 2 calories and 1/2g of sugar to the entire recipe. If your worried about your calories or sugar intake, this shouldn't be too much of a hassle for you.

Tips
1. Try adding spinach, kale, pureed garbanzo beans, lemon juice, celery or other vegetables for added nutrition.
2. Add orange juice instead of cinnamon to add a citrus tang.
3. Chill the carrot puree and add to your salad, sauteed it with otger vegetables, or pickle them.

Today is Beverage day and this week is carrot week for my 31 Day Recipe Challenge for December. For my first recipe, I wanted to start off with a healthy green drink. This drink is not for the weak-hearted when it comes to green vegetable drinks.

Nutritional facts coming soon! Photo night be posted later if possible.

Ultimate Greens
Ingredients Needed
1 3/4 cup Carrot Stalk (The green head of the carrot)
1/8 cup kale leaves
1/2 of a peeled cucumber, juice only
1 cup spinach leaves
1/2 of a celery stick
1/4 lemon, juice only (can also use zest and pulp)
1 tsp peeled and minced ginger or ginger juice

Materials needed
Blender
Cheese cloth
Mixing Bowl
Mason Jar

Instructions
1. Blend all ingredients together in blender or with a mortar & pestle
2. Place cheese cloth over bowl and pour the blended mixture into cheese cloth and strain liquid.
3. Pour strained liquid into a bottle and either store for later or enjoy.

Extra recipe:
1. Remove the pureed pulp from the cheese cloth and place into a plastic bowl to chill
2. When chilled, scoop desired amount of puree into small bowl and drizzle with sauce such as rice vinegar or ranch. Enjoy as a salad.

Tips
1. You can add some cayenne pepper to the drink for an extra kick.
2. You can use fresh or powdered ginger or leave the ginger out.
3. You can also sautee the puree or add it to chow mein.
4. You can sautee freshly peeled and cut carrots (or baby carrots,) green beans or snap peas, and onions. At the end where the carrots, onions, and green beans are tender and golden - add in the pureed pulp and continue sauteeing for 1 to 2 minutes. Enjoy with sauce or by itself.
5. Always customise to taste

Tune in tomorrow for another beverage recipe. Sorry for lack of photo.