Wilto

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Wilto

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Wilto

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Wilto

• Little coconut oil
• 1 small yellow onion
• 3 cloves garlic
• 1/4 C. sun-dried tomatoes (in oil)
• 1 can pumpkin
• Box o’ chicken stock
• 1/4 tsp paprika
• 1/4 tsp tarragon
• 1/3 C. food-processor’d cashews
• Pinch sage

Wilto

Shin spicy ramyun is real good. I wanted to make that, but like, fancier. So I did. It came out pretty good.

J. Kenji Lopez-Alt has a buckwild recipe, but I ain’t got eight hours. This turned out pretty decent.

• 3 scallions, chopped
• 3 cloves of garlic, minced
• 1" ginger, minced
• 2 tsp. gochujang
• 4 C. beef broth
• 1 C. vegetable broth

Wilto

Potage Parmentier

• 3 Tbsp. butter
• 3 C. thinly sliced leeks
• 3 cloves of garlic, minced
• 2 Tbsp. flour
• 2 C. potatoes, peeled and diced (I use those small red ones and leave the skin on a couple)
• 1 C. white beans
• 4 C. vegetable stock (one of those boxes; you know the ones)
• 1/2 C. light cream

Wilto

Macaroni and Sauce Mornay (kinda)

• A box of shells
• 6 Tbsp. butter
• 1 C. unseasoned breadcrumbs
• 1/4 C. all-purpose flour
• 1/8 C. minced leeks
• 2 C. milk

Wilto

Shoyu Ramen

The Broth

• 1/4 C. Shoyu soy sauce
• 32 oz. chicken stock
• Half a bigass leek
• About a thumb’s worth of ginger, slivered

Wilto

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Wilto

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