Recipe Roundup June 2025

Some meals to take you into the next month!

Friends, I hope you don’t see this as a place for me to complain, but I do have a complaint. I, like probably many of you, am frustrated at how many things are behind paywalls. It used to be Delish would piss me off because hey I wanted their recipes, but now as I use Substack more and more I have found that goddamn all these food/recipe/cooking substacks are hidden behind a fucking paywall. In a rage, I’ve blocked several blogs because I’ve been so angry that I read a whole fucking exposition on why this recipe matters to them personally only to be blocked right before the first fucking ingredient.

Anyways, I hate that, so I am fighting back by just giving you all the recipes. Also, Bad Vegetarian is a GREAT blog for easy recipes that don’t rely on meat. She doesn’t have a paywall, and she’s pretty fucking cool. Give her a peruse.

Let’s get rockin’!

“Hibachi” Beef with Nut Fried Rice

You’re telling me a NUT fried this rice?

This recipe will be divided into sections because that’s how my brain works

Fried Rice Ingredients:

2 cups day-old cooked white rice

28g mixed nuts

2 tbsp olive oil

2 cloves minced garlic

2 tbsp soy sauce (I use reduced sodium soy sauce, but regular is good)

Sriracha— this depends on your spice level

Instructions:

On a Wok or wide-lipped pan, heat olive oil and garlic on medium until garlic starts sizzling and becomes fragrant. Add nuts, cooking until garlic and nuts have browned a little. Add day-old rice, make sure to break apart any clumps. This will become easier as the rice cooks. Add soy sauce and sriracha. Continue moving the rice in the pan so it gets covered by the oil/soy sauce/sriracha, and so it doesn’t stick to the pan. Once rice is a lovely brown color, it’s ready!

Cook’s tip: This is a great breakfast/brunch item as well. I’ve added an egg to make it egg/nut fried rice. I scarf this down at least once a week.

Beef and Stir Fry Ingredients:

1/5 lb of sliced beef (for stir fry— it will be labeled at the store like this)

1 bag of frozen stir-fry vegetables (I’m cheating, but who wants to hack up eight different veggies for one meal?)

1/4 c Japanese BBQ Sauce

3 tbsp Hoisin

1 tbsp ginger paste

soy sauce— feel it with your heart (around 3 tsp)

sriracha— again, feel it with your heart

Instructions:

In a Wok or pan, whichever is easier for you, add Japanese BBQ sauce, ginger paste, and 1 tbsp of Hoisin. Let this heat up on medium. Once it starts to simmer at the edges, add your meat. Make sure it gets completely covered by the sauce. You will be flipping the meat every little bit, so make sure each side is cooked. When it’s no longer red, add the vegetables still frozen. Add the rest of the Hoisin, the soy sauce, and sriracha. Stir/cover everything with the sauce as it cooks. Once the vegetables are finished, the stir-fry is as well.

finished stir-fry

Jude’s Yum Yum Sauce Ingredients:

Okay, so Jude told me that she kinda just felt everything with her heart, so I’ll write down the ingredients and how much I think she roughly used.

1/2 mayonnaise (we use low-fat)

2 tbsp Gojuchang

1 tsp paprika

srircha

soy sauce

1 tbsp mirin

2 tsp seasoned rice vinegar

1 tbsp melted butter

Alright, so she mixed all of this together, and it was pretty fire. It’s not sweet like normal yum yum sauce, and it has a great kick to it. I liked this better than Yum Yum sauce because it was spicy/savory instead of sweet.

FInal Product

Mulitas De Chorizo

This one was really, really easy to make and super good. Recipe by jaifit8 on Instagram. Her stuff is incredible and super easy to make.

Ingredients:

6 tortillas (we got ours from the farmers market because we’re FANCY y’all)

2 cups shredded cheese

1 tube of chorizo

Instructions:

Cook the chorizo. Once cooked through, lower the heat to low. In another pan, we’re gonna cook the tortillas. Dip each side of the tortilla in the chorizo, make sure those juices get on each side— then place the tortilla in the pan. Cover with shredded cheese and Chorizo. Add a second tortilla or make it like a quesadilla. Repeat until you’re done.

That’s it. It’s delicious and took maybe 20 minutes.

Malai Kofta

I did not follow this recipe completely. I am really bad at following orders, especially when cooking. But c’mon, who actually does follow the recipe to the letter? This recipe comes from Amateur Pro Chef who breaks down a lot of Indian cuisine in a way that is easy and quick to make. His stuff is great, actually, his butter chicken recipe has already been on this blog.

Ingredients:

1 can of paneer and peas

Cook’s note: If you’ve looked at the recipe, he has you making paneer potato dumplings, which look very good. But I am a dumbass and accidentally got the wrong kind of paneer. So instead of the dumplings, I made more of a curry-like thing. It was still fire

28g mixed nuts

2 tsp cumin

2 tbsp tomato paste

1 tsp coriander

dash of cinnamon

1 tbsp olive oil or salted butter

1 white onion

4 cloves minced garlic

1 tsp ginger paste

1/2 tsp turmeric

1 tsp chili powder

1/2 c whole milk

salt

1 cup water

Instructions:

Heat oil in a pan, sautéing the onions, garlic, and ginger until golden brown. Add tomato paste, turmeric, chili powder, cumin, coriander, and a dash of cinnamon. Stir continuously to let the spices and tomato paste seep into the onions. Add a cup of water. Blend the mixture; it should be the consistency of a gravy. Add the mixed nuts and paneer with peas— let simmer. Stir in whole milk and salt. Serve with sour cream as a drizzle.

We also served ours with Brussels sprouts and white rice, but add any sides you’d prefer.

Cheddar Corn Chowder

I once again do not have pictures lmao. This recipe comes from the great Ina Garten. The full recipe makes 10-12 cups of chowder, but we cut it significantly since we are only two people.

Ingredients:

bacon bits (we did not cook bacon because we are lazy)

1 white onion

2 tbsp salted butter

2 tbsp flour

salt and pepper

tumeric

6 cups vegetable stock (recipe here if you want that)

2 russet potatoes

1 can of corn

1 ear of corn

1 c whole milk

a shitton of cheese

Instructions:

In a large pot, cook down the butter. Once browned slightly, add the onions and cook until translucent. Stir in flour, salt, pepper, and turmeric. Add stock and potatoes. Boil them, and add more salt if needed. Reduce heat to medium-low. Cut the corn off the cob, and add to the pot with the rinsed canned corn. Let it cook for five minutes, or until the corn looks tender. Add milk and cheese. Constantly stir for cheese to incorporate. Serve with bacon

---

As always, I love cooking, and if you have any recipes you like— SEND THEM OUR WAY.

I hope next month we find full bellies of home-cooked food and friends to share them with.

Until next time!

-Bloom and Jude