#+ oregano all the good pizza seasonings

[qwerty-between-the-lines]

Leo does cooking

Hephaestus TV announcer: Welcome to Chef Leo's Kitchen Antics. We take you live to the kitchen at Camp Half-Blood. Now... here is... Chef Leo Valdez!

(canned applause plays as Leo comes out waving with a grin)

Leo: Welcome back to Chef Leo's. I'm totally fixing you up with tacos, burgers, casseroles, cookies, you name it...

(canned applause)

Leo: Today I'm going to demonstrate how we demigods get meat good and tender. Then we'll be baking a pizza casserole and finishing it off with fresh juice. Now, I have here a couple of steaks. You'll probably want to use a meat mallet, but if you happen to have super strength like us demigods, there is a shorter way.

(Leo pulls tray with steaks in front of him.

Leo: (makes a fist) First, the trick is to think about someone or something who really ticks you off. For me, that's Gaea. Then you want to punch the meat hard, but not so hard it becomes a pancake. Just pretend that your kind of slowly dishing out punishment to your enemies. Like so...

(Leo gives steak three calculated punches in different spots)

Leo: ...and now our steak is tenderized, so let's move on to our juice. I have here some oranges and some pineapples. I recommend doing your oranges first. You can just twist the oranges. Almost like you're wringing them out.

Leo: (wringing out seven oranges in a blender) For me it kind of helps to think about some monster I've fought, and how much I'd like to twist their neck.

Leo: (Leo twisting last orange) We met these wild cyclopes in Detroit once. Every time I think about it, I just wanna, but enough of that.

(Leo grabs pineapple)

Leo: Then for cutting the pineapple, you can use a large cleaving knife, or canned pineapple chunks will also do. Of course, if you were watching a few weeks ago and you ordered Chef Leo's Wonder Slicer, this will be almost effortless for you.

(Leo places pineapple aside)

Leo: (dumping bowl of pineapples in blender) I pre-sliced these just before the show. They're still good and fresh. Our oranges are already juiced, so you only need to run the blender for about fifteen seconds, though I suggest longer. It'll give your juice a nice pureed pineapple texture. Now for our casserole.

(Leo pulls over a casserole dish)

Leo: The fantastic thing about doing pizza this way is you don't have to go through the trouble of making a dough. You can enjoy pizza in a casserole without all those preservatives and fillers you'll get from a restaurant pizza. I'll be doing classic pepperoni, but you can use any of the toppings you'd prefer on a pizza. Now I don't suggest trying some of the things you'll be seeing me do in this segment unless you have fire powers, and you're good at controlling them. First, I'll start with fresh oregano.

(Leo holds hand over oregano)

Leo: The effect we're going for is dry enough to crumble. I kind of have a very light flame going across the palm of my hand, that I'm holding just above the oregano to give it enough heat to dehydrate. I'm being very careful not to set this oregano on fire. You can use a dehydrating oven on a medium low setting, or just use storebought oregano seasoning if that's easier for you.

Leo: Alright, I'm taking my hand away. I give my dehydrated oregano a few forceful, well-aimed karate chops. Kooowah!

Leo: As you can see, the oregano now has a perfect almost powdery texture. I'm going to dump my oregano in this bowl and add in some marinara sauce. I prefer Demeter's Harvest marinara, but you can use whatever you're used to. Add a few pinches of salt. Give your marinara mix a stir and place it aside.

Leo: Again, do not try this at home unless you have well-controlled fire powers.

(Leo sticks his pointer finger into a pot of elbow noodles and water)

Leo: Most of you will probably just want to boil them on a stove. If you have fire powers, you can ignite a flame on the end of the finger that will set them to boiling very quickly, as you can see here. I'm giving them the maximum amount of heat without them scorching or falling apart.

(Leo removes finger)

Leo: I'll just chop up this pepperoni with my Wonder Slicer.

(Knife starts chopping on its own with perfect precision)

Leo: With that done, we want to pour our elbow noodles into the casserole dish first. Then we want to layer that with our marinara blend, which we'll layer with our pepperoni. Finally - we'll add a blend of mozzarella and parmesan to the top. I like to go wild with mine and cover it.

(Leo stretches out hands over dish. Flames begin hitting the top of the casserole)

Leo: You'll want to bake it at 250 degrees for about 10-15 minutes. This will go great with your juice and steak. You'll have a nice satisfying dinner ready to go.

Leo: (smiles) Until I see you again, here on Chef Leo's!

#books #movies #percy jackon and the olympians #pjo hoo toa #leo valdez #demigods #fire #hephaestus #cooking #chef #text post

[askwhatsforlunch]

Mushroom Pepper and Burrata Pizza (Vegetarian)

This gorgeous Mushroom Pepper and Burrata Pizza, fragrant with herbs, and colourful with fresh vegetables --some grown in my garden!-- makes a deliciously festive Friday night dinner. Have a good one!

Ingredients (makes one pizza):

1 tablespoon unsalted butter

1 tablespoon ch oil

200 grams/7 ounces cremini and button mushrooms

half a dozen leaves fresh sage

1 garlic clove, minced

1 tablespoon Modena Balsamic Vinegar

a pinch of salt and freshly cracked black pepper

a whole green Bell Pepper

half an orange Bell Pepper

half a red Bell Pepper

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon salt

½ freshly cracked black pepper

1 tablespoon olive oil

1 cup Tomato Concassée 

¼ teaspoon Red Chili Flakes

255 grams/9 ounces Pizza Dough

125 grams/4.4 ounces Burrata Mozzarella

¼ teaspoon Red Chili Flakes

Melt butter with olive oil in a large, nonstick skillet, over medium-high heat. 

Slice cremini and button mushrooms into thick slices. Once the butter is just foaming, add mushrooms to the skillet, and sauté, coating in butter and oil, about 3 minutes.

Finely chop sage leaves, and stir them in as well. Cook, a minute more or so, until mushrooms are well-browned. Stir in minced garlic.

Then, deglaze with Balsamic Vinegar. Cook, 1 minute. Season with salt and black pepper. Remove from the heat and allow to cool.

Preheat oven to 250°C/485°F. Lightly oil a large pizza pan, or line a baking tray with baking paper.

Seed and slice  green, orange and red and Bell Peppers. In a shallow plate, combine dried basil, dried oregano, salt and black pepper. Stir in olive oil and mix well. Toss Bell Pepper slices in the oil and herb mixture, coating them well. Set aside.

Combine Tomato Concassée and Red Chili Flakes, stirring well to mix.

On a lightly floured surface, roughly roll out Pizza Dough (you can also hand-stretch it, if you prefer. Place Pizza Dough onto prepared pizza pan or baking tray.

Generously spread Chili Tomato Concassée onto Pizza Dough, just leaving out the edges.

Scatter Bell Pepper slices all over the Concassée. Scatter Balsamic mushrooms on top. Tear Burrata Mozzarella into chunks, and scatter liberally on top. Sprinkle with Red Chili Flakes.

Place pizza in the hot oven, and bake, at 250°C/485°F, for about 14 to 17 minutes, until crust is beautifully golden and cheese is bubbly.

Serve Mushroom Pepper and Burrata Pizza immediately, with a glass of chilled Pinot Grigio or rosé.

#Recipe #Food #Mushroom Pepper and Burrata Pizza #Mushroom Pepper and Burrata Pizza recipe #Pizza #Pizza recipe #Savoury Pie Tart and Pizza #Pizza Dough #Homemade Pizza Dough #Tomato Sauce #Tomato Concassée #Bell Peppers #Garden Bell Peppers #Mushrooms #Cremini Mushrooms #Button Mushrooms #Sage #Fresh Sage #Butter #Balsamic Vinegar #Modena Balsamic Vinegar #Chili and Herb Oil #Basil #Dried Basil #Oregano #Dried Oregano #Burrata #Italian Cuisine #Italian Trattoria

[bodhimcbodeface]

By the way, if anybody needs a low/no-FODMAP tomato sauce recipe

I made this all the time when I was trying to save pennies wherever I could, and it came in handy when I was living with a roommate who couldn't eat garlic or onions. This is good for pizza or pasta or bread-dipping or whatever. Also the total cost is like 45 cents. All you need is:

a can of tomato paste

water

Italian seasoning (if that's not available where you are, it's usually oregano, basil, rosemary, thyme, and marjoram and/or sage if you have it)

olive oil

heat some olive oil in a pan, scoop the whole can of tomato paste onto it, stir it around until it becomes a slightly darker brick-red color

add a whole bunch of italian seasoning. More than you think you need!!

add water a little at a time and whisk to blend. Stop adding water when your sauce reaches the desired consistency.

(Of course, if you can eat onions and garlic, you can add onion powder and garlic powder to the sauce. But it's pretty good without!)

#i'm procrastinating

[lorelaiislatte]

hi. as an Experienced Adult, any tips for cooking/meal prepping for someone who hates cooking, is lazy, and can’t afford a takeaway meal more than once or twice a week? most days all i can do is put a pot of pasta on and anxiously wait for the 6-10 min to be up, but i’m getting tired of pasta now.

ok SO a few of my go-to non-pasta usually-depression meals are as follows:

1) noodles, soy sauce, ready-to-eat chicken/seitan if ur veggie/vegan. that’s it. cook the noodles, stir fry ‘em for a couple of mins with chicken and if you’ve got some veggies that cook quickly throw those in, douse that shit in soy sauce and off you go. whole process including noodles will take less than ten mins

2) the difference in a cold sandwich vs a warm sandwich is astronomical. make some sandwiches, keep ‘em in the fridge, launch ‘em in a frying pan or microwave and heat ‘em up for a hot meal, will legit take less than five mins regardless of what you put in them

3) ready meals. microwaveable ones. next time you go grocery shopping get a selection of seasonings if you don’t have them already, so you can make said microwave meals taste a bit better. basic list: salt, black pepper, cayenne, paprika, garlic, dried oregano, dried red pepper flakes. if your budget is tight then drop this down to salt, garlic, and red pepper flakes. not sure where you are in the world but if you can get the lil tins/packets of spanish or (surprisingly) hungarian paprika they’re usually pretty cheap and also just….the best.

4) when you do get takeout, make sure you’re getting stuff that you can also use as leftovers - pizza is usually a good option for this, as it’s quick and easy to reheat. i try to get a dominos large on one of their coupon deals and that lasts usually three meals worth of food

5) smoothies r also v good for breakfast/lunch options if you have a blender and like fruit - just chuck a load of whatever in and you’re good to go

6) pre-cooked meat can be a bit more expensive, but what you spend in money you make up for in energy/focus/time saved. it’s so easy to throw in a sandwich, on pasta, noodles, basically any carb of your choosing, or even to eat with soulless glassy eyes out of the packet at midnight when you’re trying to stave off a protein deficiency. not that i’d know. shredded cheese is also handy to just throw on whatever, and helps get your dairy intake up a bit

while these aren’t all the most nutritionally balanced meals i come from a place of autism sensory issues plus eating disorder recovery, so i very heavily agree with the philosophy of shitty food is better than no food at all, and that’s def something to remember

when it comes to cooking generally, i also fucking Hate the effort and don’t have the spoons to spend, so try to time it to when you’ve got other shit to do to make the time pass faster. jacket potatoes are great for this cos they take hours to cook but you can throw them in the oven and forget about them the whole time (just make sure you set a timer). butter, cheese, and chives on them is a lifesaver. bring something to watch or listen to

if you only have the focus/energy/etc to cook very basic stuff, try to prioritise carbs, protein, and veggies. get some multivitamins too to make sure you’re still getting a full balance of stuff, but sometimes it’s less about being a dieticians favourite and more about just getting through the day, so don’t feel bad about cutting corners when ya need

#ask #hope this is at least vaguely helpful!

[msbarrows]

Jan 12 - Today was make-a-vat-of-soup day. Sometimes I do that to make a particular soup, like turning leftover baked ham or New England boiled dinner into pea soup, but mostly it’s a very hearty kitchen sink sort of soup based on a meat, a bean, the bag of leftover veggies I accumulate over time in the freezer (the last spoonful of potatoes, the little bit of steamed mix veg still in the dish, etc.), and a 3-cup tub of a tomato-vegetable sauce that also gets made in vat quantities. The TVS contains diced tomatoes, onions, bell peppers, zucchini, basil, oregano, and parsley - I make it a couple times a year, as it makes 12 cups of sauce after cooking down, which is enough for quite a lot of different uses before I need to make another vat (mostly as soup base, sometimes as pizza sauce, or as a sauce for pasta).

I went with my most common meat-bean pairing, which is browned ground beef and chick peas. Chicken or mild Italian sausages with kidney beans is also pretty good. Basically I combine the meat, beans, TVS, a few cups of stock (bouillon packets or cubes is fine), and whatever accumulation of leftover veggies I have on hand in the freezer, and let it simmer a while. Possibly throw in any suitable leftovers from the fridge, maybe add in some celery and onions or carrot coins if the leftovers in the freezer was on the scanty side. Season it with a big spoonful of Italian seasoning mix, and maybe some wine if there’s a bottle open and needing using up (neither my brother nor I are wine drinkers, so it only gets bought when I want to make something like spaghetti sauce or beef bourguignon, neither of which needs a full bottle). If there isn’t already a bunch of potatoes in the frozen leftovers, I might dice some to add, or throw in a handful of macaroni. Or lentils. Or split peas.

It always ends up as a very thick, not particularly attractive, but very tasty mess of a soup.

Later in the evening when it came time to freeze up containers of the soup, I also got around to finally doing something I’ve been procrastinating on for months - hauled out all the margarine/sour cream/ricotta/cream cheese tubs I keep on hand to freeze stuff in, matched them with lids, and threw out the couple dozen unmatched lids. Tiny steps.

#Thing A Day #January 2023 #Jan 12

[hasufin]

Growth

I made Christmas lunch (does anyone actually do dinner? I have never done a dinner) for my in-laws. This has become a regular thing: they don’t cook and before I married into the family they would get food from Boston Market for Thanksgiving and Honeybaked Ham for Christmas.

The thing is, I wasn’t like always a good cook.

My parents did set out to make sure my brother and I were capable, competent adults by the time we reached adulthood. They taught us to clean, to do laundry, how to pay bills and do taxes, how to do car repair and household chores. And, yes, we learned basic cooking. We could make simple stuff and follow a recipe, and when I got my own place my parents gave me some cookware (not enough, but it was a start).

Yet, my mother was not a great cook. And my grandmother was of the generation which discovered cake mixes and the like. Cooking from scratch was a rare and novel experience in our house. Fresh herbs were never seen, and even the dried ones were sort of cabinet decoration.

My first steady girlfriend - whom I lived with for several years after college - was a much more involved cook. There was stuff she liked making, and she did it well. She taught me about Farmers’ Markets and growing your own herbs, and grinding things right before using them. I want to say I learned a lot from her, but... well, I learned some, but mostly I let her run the kitchen and followed her instructions.

After I broke up with her and moved away, I realized I missed having good food. But I also knew there was nothing really stopping me, I simply wasn’t in the habit of making it myself.

So, I started trying to make better food. It was pretty simple at first. Just things like adding more herbs to the DiGiorno pizzas before putting them in the oven. Making things from the Betty Crocker cookbook. Actually cracking open the Joy of Cooking.

I don’t exactly recall when I decided to go to a Farmers’ Market on my own, but I became a regular. I even got to know some of the vendors. I picked up other - and stranger - cookbooks. Talking with people online, comparing notes - turned out there were a lot of people in my age range who were just learning to really cook.

(I think a lot of it is, we were taught recipes like magic spells which work for no understandable reason; we weren’t really taught as techniques and ideas which we can modify, with an understanding of how they work)

So now I can put out a full traditional Thanksgiving dinner, or I can do something more unusual like kamchubari, akara, and kush, because doing the same thing over and over is boring.

But what I want to be clear about is, fifteen years ago I was sprinkling dried oregano on a frozen pizza. And that’s okay. You start with what you can do. The most important ingredient is interest. It’s not even passion or love. It’s just giving a damn about what you’re doing and caring about the result. If you’ve got that, you can improve.

Remember, though: it took me 15 years to get to where I am now. I’m told it takes 11 years to really master something, and that sounds about right really, if you have the time and resources to work on it. You’re not going to become an incredible cook overnight.You may never become an incredible cook, if you can’t spend hours on making the perfect tomato sauce, or you can’t afford to go to the Farmers’ Market and get fresh strawberries when they’re in season (or be able to afford to sacrifice a quart of them to the gods of “turns out that online recipe is actually awful and food bloggers suck).

That’s all okay. The most important part - and this is true with anything you try - is interest.

[apecey]

Low calorie pizza-recipe

I know this is not totally low calorie but perfect for when you are craving pizza because it has about 600 calories less than the usual pizza

All you need is a wrap (~200 calories), tomato paste or sieved tomatoes (~40 calories), 30 grams of cheese (i use gouda, ~130 calories), seasonings (garlic powder, pepper, salt, oregano) and what ever else you want to put on there. So the "base" of the pizza only has about 370 calories!

All you have to do is put the wrap on a baking tray, preheat the oven on 200°C / 490 degrees and season your tomato paste / sieved tomatoes with the garlic powder, oregano, salt and pepper until it tastes to your liking. Then spread it on the wrap and make sure to also cover the edges of the wrap so it won't be too dry.

Put whatever you want to have on your pizza on the wrap as well (I like to use cooked ham) and then cover everything with your cheese. Spread a bit of oregano on the pizza and then bake for 10-12 minutes.

Of course it isnt the same as an original pizza but it tastes super good!

#eating diary #caloric restriction #low cal restriction #n0t pr0 #caloric deficit #low calorie

[get2knowseychelles]

Traits To Always Remember When Preparing Italian Recipes

The food of Italy is actually renowned for its rich flavors, varied substances, and centuries-old tradition. Whether you are actually an experienced cook or a kitchen novice, prepping Italian recipes like rice balls in Italian could be a fascinating and also rewarding knowledge. To guarantee your culinary trip is actually a results, below are actually some vital points to always remember when diving into the world of Italian cooking.

Things to remember when diving right into the planet of Italian preparing food

Quality Ingredients Is Important

Some of the keystones of Italian cuisine is the importance on utilizing high quality, clean elements. Go with in your area sourced produce, dynamic natural herbs, as well as real Italian cheeses and also olive oils. Fresh tomatoes, basil, garlic, as well as olive oil create the base of numerous Italian meals like Italy food for dinner, so do not risk on their quality.

Ease is Key

Italian cooking food is actually often commemorated for its own ease. A lot of standard meals include only a handful of components readied along with accuracy. As opposed to mind-boggling your meal with way too many components, pay attention to showcasing the all-natural tastes of the active ingredients. A timeless pasta recipe with a few quality substances could be equally satisfying as a complex one.

Professional the Fine Art of Spaghetti

Spaghetti is actually a staple in Italian dishes, and also preparing it to brilliance is actually a fine art. Keep an eye on cooking opportunities, make use of adequate sodium in the boiling water, and aim for al dente structure. Practice with various forms as well as styles of spaghetti to supplement particular dressings, and also don't forget to schedule some pasta water to enrich the dressing's consistency.

Time Attentively

Italians have a keen feeling of balancing flavors, and seasoning participates in a crucial task in obtaining this equilibrium. Make use of herbs like basil, oregano, and also rosemary oil to enhance the taste of your meals. Newly ground dark pepper and ocean sodium can easily raise the tastes without overwhelming all of them. Sneak a peek at this site to find out a wide variety of Italian recipes.

Respect Regional Variety

Italian cuisine is actually astonishingly assorted, along with each area flaunting its own cooking specializeds. Check out dishes like Italian food for dinner from different areas to cherish the unique tastes as well as procedures. From the hearty meals of the north to the seafood-infused thrills southern, understanding local variations will definitely deepen your appreciation for Italian gastronomy.

Get Your Time

Italian preparing food is actually certainly not regarding hurrying by means of the process; it concerns appreciating each step. Allow sauces to churn, dough to climb, and also flavors to combine with each other as time go on. Perseverance is essential, and also completion result are going to most certainly reflect the care and also focus you have actually taken into your culinary production.

Home Made is actually Heartfelt

A lot of Italian recipes are actually embeded in the tradition of homemade goodness. Whether it is actually pasta, pizza dough, or even dressings, taking the time to develop these components from the ground up includes a private touch to your foods. The initiative is actually properly worth it, as homemade parts usually result in even more real as well as tasty results.

Prepping Italian dishes is a delightful quest in to the soul of a rich culinary custom. Through welcoming ease, making use of quality components, and respecting the subtleties of local range, you'll be actually properly on your method to creating genuine and remarkable Italian foods in your own kitchen.

#food

[herbgardenguide]

The Great Herb Debacle: Basil Blunders and Cilantro Catastrophes

Yo, plant peeps! Gather 'round the virtual campfire for Maya and Ben, your friendly neighborhood herb enthusiasts (or should I say "enthusiastic wannabe herb enthusiasts"), who are here to spill the tea (or should I say the pesto?) on their hilarious journey from seed packets to...well, something vaguely green that vaguely resembled a herb garden.

It all started with a Pinterest-fueled dream of a windowsill bursting with fragrant basil, zesty cilantro, and peppery arugula. Armed with zero experience and an abundance of naivety, they dove headfirst into the world of urban gardening, convinced they were basically plant whisperers. Spoiler alert: they were not.

Their first epic fail involved treating all herbs like, well, herbs. Basil, a sun-worshipper, shivered under the shade of a dill monster who, in turn, stretched desperately for the nonexistent afternoon sun. Their windowsill resembled a botanical Hunger Games, with parsley clinging to life in the dill's shadow, almost all herb seeds, and the newly emerging seedlings drowning in Maya's overenthusiastic watering. Let's just say their first attempt at pesto involved mostly tears and existential dread.

Next came the "tough love" approach. Ben, determined to raise Spartan herbs, neglected his basil until it resembled a sun-scorched tumbleweed. Maya, meanwhile, went full-on helicopter parent with her mint, creating a fragrant, yet wildly invasive jungle that threatened to take over their entire apartment. (RIP, dreams of peaceful coexistence with their feline overlord.)

But amidst the crispy leaves and soggy soil, something magical happened. They started learning. They consulted seasoned gardeners, devoured online blogs, and even bribed their slightly bemused neighbor (Mrs. Henderson, the queen of green thumbs) with baked goods in exchange for wisdom. Slowly, their little herb jungle began to transform. Basil leaves unfurled with newfound vigor, oregano seedlings peeked through their damp soil, and cilantro sprouted with the enthusiasm of a toddler on a sugar rush.

Their journey wasn't exactly smooth sailing. They accidentally planted mint directly in the ground (cue world domination by the minty overlords), mistook thyme for rosemary (their pizza tasted...interesting), and learned the hard way that catnip is indeed catnip (goodbye, dreams of calming kitty cuddles).

But with each mishap, they laughed, learned, and most importantly, grew (both figuratively and literally). Their windowsill now boasts a thriving herb garden, a testament to their resilience and newfound knowledge. They may not have started with green thumbs, but through trial, error, and a whole lot of humor, they cultivated something far more valuable: a love for growing, a respect for nature's rhythm, and a kitchen cabinet bursting with the vibrant flavors of their own little urban oasis. And who knows, maybe next year they'll be brave enough to tackle Mrs. Henderson's infamous habanero peppers... but that, as they say, is a story for another post. ️

So, plant peeps, learn from our mistakes (and maybe a few of our successes)! Embrace the mess, cherish the mishaps, and most importantly, have fun on your own herb-tastic adventure! ✨

#herb garden #plants and herbs #urban gardening #gardening #kitchen garden #kitchen herbs #planting herbs #planting #dried oregano #seeds

[gettoknowpriceofrajmafrom]

"Pizza Seasonings: Farmonics' Flavorful Symphony for Perfect Pies"

Welcome to the world of Farmonics, where we bring you a specially curated blend of Pizza Seasonings, a flavorful symphony that will take your pizza creations to new heights. Our Pizza Seasonings are more than just a blend; they're a celebration of taste and an invitation to craft the perfect pizza experience.Crafting Pizza Perfection:At Farmonics, we understand that pizza is an art form, and the right seasonings can make all the difference. Our Pizza Seasonings blend the finest ingredients to create a harmonious flavor profile that complements the savory and cheesy goodness of your pizza.A Symphony of Flavors:Our Pizza Seasonings bring together a medley of herbs and spices, including oregano, basil, garlic, red pepper flakes, and more. This unique combination adds layers of flavor, from the earthy and aromatic notes of oregano to the zesty kick of red pepper flakes, creating a memorable pizza experience.Culinary Versatility:While our Pizza Seasonings are perfect for traditional pizza recipes, their versatility extends beyond the pizza crust. Use them to season pasta dishes, sauces, soups, or as a flavorful garnish for garlic bread. The possibilities are endless, allowing you to explore and experiment in the kitchen.The Promise of Quality:At Farmonics, quality is our priority. We meticulously select and blend the finest herbs and spices to create our Pizza Seasonings, ensuring that each bottle is a testament to the dedication and care we put into our products.Crafting the perfect pizza requires the perfect blend of seasonings, and Farmonics' Pizza Seasonings are here to make that journey a delicious one. Join us in savoring the symphony of flavors in every sprinkle. Experience the fusion of taste and tradition that Farmonics embodies, and let our remarkable Pizza Seasonings become an essential part of your culinary journey. Elevate your pizza creations to new heights, one perfectly seasoned slice at a time.

#pizza seasonings

[shadowweaver06]

So, my easy hyperfixation meal this week is something I'm dubbing 'pizza beans'.

This is a mostly 'use up the veg that is wilting in the fridge/on the counter meal'. It's vegan ('cause I'm vegan) but you could use real cheese.

Best part of it is that it takes all of 15 minutes to throw together and the most complex steps are chopping garlic and zucchini.

So. Grab yourself a decent size sauté pan. Chop up like 4-6 cloves of garlic. Doesn't have to be fancy... Throw a glug of oil into the pan, toss in the garlic, and set your heat on medium high.

Meanwhile. Slice a small or medium zucchini into rounds. Toss them in the pan. Add a handful of almost off sliced button mushrooms that you haven't quite used up. Fry them until the mushrooms have shrunk up a little.

Grab that barely touched container of almost overripe grape tomatoes you've been ignoring for most of the week. Give 'em a rinse. Toss them in. Cook them down until they're jammy. Toss in some tomato paste (about 2 tbsp) or a half cup of the half-used tomato based pasta sauce on the shelf in the fridge. Add some chopped basil if you have some. Cook down a few more minutes, and season with salt, pepper, red pepper flakes, and a shit ton of oregano to taste. Top it with shredded vegan cheese (I like Follow Your Heart's vegan mozzarella - Miyoko's mozzarella is also good, I'm just allergic to nuts and can't eat it anymore.).

Toast some crusty bread, brush it with a little olive oil, and rub some garlic on it. Eat the pizza beans on the toast.

You're welcome.

#vegan #vegan food #pantrymeal #fridgecleanout

[amitapaul]

Day 29

Response 1

Poem 36/29

######################################

Prompt :

Start by reading Alberto Rios’s poem “Perfect for Any Occasion.”

Perfect for Any Occasion

Alberto Ríos - 1952-

1.

Pies have a reputation.

And it’s immediate—no talk of potential

Regarding a pie. It’s good

Or it isn’t, but mostly it is—sweet, very sweet

Right then, right there, blue and red.

It can’t go to junior college,

Work hard for the grades,

Work two jobs on the side.

It can’t slowly build a reputation

And a growing client base.

A pie gets one chance

And knows it, wearing as makeup

Those sparkling granules of sugar,

As a collar those diamond cutouts

Bespeaking Fair Day, felicity, contentment.

I tell you everything is great, says a pie,

Great, and fun, and fine.

And you smell nice, too, someone says.

A full pound of round sound, all ahh, all good.

Pies live a life of applause.

2.

But then there are the other pies.

The leftover pies. The ones

Nobody chooses at Thanksgiving.

Mincemeat? What the hell is that? people ask,

Pointing instead at a double helping of Mr.

“I-can-do-no-wrong” pecan pie.

But the unchosen pies have a long history, too.

They have plenty of good stories, places they’ve been—

They were once fun, too—

But nobody wants to listen to them anymore.

Oh sure, everybody used to love lard,

But things have changed, brother—things have changed.

That’s never the end of the story, of course.

Some pies make a break for it—

Live underground for a while,

Doing what they can, talking fast,

Trying to be sweet pizzas, if they’re lucky.

But no good comes of it. Nobody is fooled.

A pie is a pie for one great day. Last week,

It was Jell-O. Tomorrow, it’ll be cake.

Originally published in The Dangerous Shirt (Copper Canyon Press, 2009).

Now, write your own two-part poem that focuses on a food or type of meal.

At some point in the poem, describe the food or meal as if it were a specific kind of person.

Give the food/meal at least one line of spoken dialogue.

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My Food Poem on Prompt

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FIRST OF THE SEASON : MANGO ICE- CREAM

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Part 1

Time for Mango Ice Cream, I said.

It’s April 29 already. Summer slips by in a jiffy.

The Ice-Trays are still in the Pantry, she said.

I’ll wash them and dry them.

I’ve stewed the slices of the Bambaiyya Alphonso

( Rs 1200 for 6 - Rs 200 for a Mango - would you ever believe it ? )

Lovely slurpy sugary Mangoey Syrup with bits of juicy Pulp

Floating tempting in the Golden Goodness of it

Blended it all with thick creamy Milk -Are you ready?

I asked, and she was, and we poured the mixture

Into the Ice- Cream Tray and put it in the freezer.

I can hardly wait for lunchtime. It’s only 11 o’clock now.

Part 2

It freezes fast. If it doesn’t , I’m happy with a slushy slurry

Who wouldn’t be ? Mmm- yumm - I’m humming

As I cream the roasted Courgettes with Garlic and season them

With Salt and Oregano and set out Crusty Bread

I can imagine the Dainty Ms Mango Ice- Cream

Turning up her pert tart- sweet Milky Nose

At the garlicky smell of the Courgette Chutney

And saying , “ Wash your hands and gargle

“ Before you sit down to dessert . How do you think

I feel about that Raw Garlic smell ? Ugh ! “

I’m embarrassed at the earthiness of my tastes

But damned if I’m going to gargle in the middle of my meal

I’ll settle for a glass of earthen- pot cooled still drinking water

To clear my palate between courses, though. Lovely lunch.

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( Amita Sarjit Ahluwalia )

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[shoppalaceind]

How and When to Use Common Italian Spices

Traditional Italian cuisine is known for its liberal use of spices and herbs. So, if you’re a foodie with an affinity for Italian cuisine, you should get acquainted with the traditional seasonings and herbs used in Italian cooking.

The cuisine of Italy is widely admired for its deliciousness, simplicity, and complexity. While the recipes, flavours, ingredients, and goods from different parts of Italy may vary, the spices and herbs used to elevate the taste, texture, and colour of these dishes are consistent.

Italian Spices: What Are They?

Italian chefs have mastered the art of blending locally sourced ingredients such as vegetables, fruits, herbs, spices, and sauces. You’ve come to the perfect place if you want to learn how to cook like an Italian chef. The most widely used Italian herbs and spices are listed below.

Oregano

Sicilian and southern Italian cuisine often features oregano seasoning as a staple ingredient. In contrast to its fresh form, the dried variety of this herb has a richer flavour and fragrance. Iron, manganese, and Omega-3 fatty acids can all be found in abundance in oregano. Grilled fish and tomato-based pasta sauces are two common uses.The oregano priceis not excessive.

Basil

Basil enhances the flavour of food with notes of mint, lemon, and liquorice. The basil used in Italian cooking is spicy and sweet, unlike the minty basil used in many Asian dishes. Basil is a versatile herb that goes well with many different foods. To make pesto or tomato sauce, basil is a must-have ingredient. Crushing fresh basil leaves with olive oil results in pesto. Basil pesto can instantly elevate even the most basic of foods.

Rosemary

Rosemary is a popular herb for seasoning meats and vegetables. The flavour and aroma of fresh rosemary leavesare particularly strong. Incorporate this herb into your next roast, grill, or broil with meat, poultry, or fish. The fragrant herb will impart a pleasing flavour to anything you’re eating. Spruce up your meal with a hint of woodsy heat by adding rosemary.

Parsley

One of the most widely used classic Italian seasonings is parsley. There are both curly- and flat-leaf variants, but the latter is more commonly used in Italian cooking. Although the flat-leaf species is more flavourful, the curly-leaf variety is superior for garnishing and precise cutting. Since it has a way of bringing out the other flavours in food, parsley goes particularly well with spicy components.

Mixed Herbs

Description Many people keep a container of mixed herbsin their kitchens to quickly season food with various dry herbs without measuring each separately. Take the coriander seeds, garlic cloves, and dry red chillies and place them in a microwave-safe bowl.

Pizza Seasoning

Spice up your pasta, soup, pizza, and more with pizza seasoning , a blend of herbs and spices. To take your cooking to the next level, you must stock up on Italian Seasoning or Pizza Seasoning.

Conclusion

Learning about the herbs and spices used in Italian cooking is a must if you are passionate about the country’s cuisine. Once you’ve used these seasonings, you may compile an Italian spice list and buy a high-end spice collection to use whenever you feel like cooking some of your favourite Italian dishes.

[witne1947]

The Mighty Mushroom

Each time my family requested pizza when I was a youngster, my father would discover a workable method for sneaking mushrooms onto a side of that pizza, conceivably tucked under a layer of cheddar for every extraordinary guidance to the pizza parlor. He cherished them yet I was obstinately persuaded that a solitary mushroom would destroy the whole pizza. Now that I'm more seasoned and have fostered a more refined sense of taste (alright fine, I actually love Cinnamon Toast Crunch), I've come to comprehend how simply exceptional buy spore syringes online are in the realm of food. They give an uncommon assortment of surface and flavors which appear to adjust to any sort of dish. Furthermore, as a touch of good to beat all, I've figured out how mushrooms are genuinely great for your wellbeing. Think about this my tribute to the mushroom.

Medical advantages

With regards to wellbeing, consumable mushrooms are a straight up there with other super-food varieties green tea and broccoli. All things considered, the primary anti-infection agents were removed from growths. Being 80-90% water, mushrooms are low in calories, while as yet being high in fiber. They are sans fat, without cholesterol, and low in sodium (particularly really great for those on a hypertensive eating regimen). Here are a few different motivations to slip more grows into your cooking:

Mushrooms are viewed as probiotic, implying that they assist the body with reinforcing itself and avert sickness. Part of mushrooms' probiotic capacity comes from their high level of the supplement riboflavin. Mushrooms are an extraordinary wellspring of potassium, a mineral which assists lower with blooding pressure and decrease the gamble of stroke. A medium portabella mushroom has more potassium than a glass of squeezed orange or a banana. Phytonutrients found in mushrooms have been at the focal point of against disease research for quite a long time. In numerous nations, therapeutic mushrooms are utilized as an assistant to other disease medicines. White (Button) White mushrooms really range in variety from white to light brown, and come in various sizes. The more modest assortments of white mushrooms are called button mushrooms and are effectively the most famous mushroom in cooking, found in most supermarkets. Newly picked white mushrooms have a gentle or fragile flavor. As the covers obscure, they foster a more extravagant desire.

Late investigations have demonstrated the way that white mushrooms can decrease the gamble of bosom and prostrate disease. Barbecued Lemon Shrimp with Mushrooms This good dinner is impeccably prepared with light lemon juice and garlic, barbecued flawlessly and afterward stuffed into a pita. Carb-accommodating and heavenly!

Fixings

8 oz. new white mushrooms

1 lb. huge shrimp, stripped and deveined

2 medium-sized zucchini, cut 1 inch thick (around 2 1/2 C.)

1 medium-sized red onion cut in 8 wedges

1/4 C. olive oil

2 Tbs. new lemon juice

2 tsp. minced garlic

1 tsp. dried oregano leaves, squashed

1/2 tsp. salt

1/4 tsp. ground dark pepper

4 pitas, warmed

Cucumber Yogurt Sauce:

1 C. plain low-fat yogurt

1 C. stripped, cultivated and diced cucumber

1 Tbs. hacked new mint or parsley

1 tsp. minced garlic

1/2 tsp. salt

Bearings

Preheat outside barbecue or grill until hot. Leave little mushrooms entire; split bigger ones. In an enormous bowl, place mushrooms, shrimp, zucchini and red onion. In a little bowl, join olive oil, lemon juice, garlic, oregano, salt and dark pepper, and pour over vegetables; throw until very much covered. Put vegetables and shrimp on a vegetable barbecuing rack or a rack in a grill container. Barbecue or sear something like 6 creeps from heat until vegetables and shrimp are recently cooked, around 8 minutes, mixing frequently and brushing infrequently with outstanding marinade. Serve on pitas with Cucumber Yogurt Sauce.

To make sauce, in a little bowl, consolidate all fixings and mix well. Makes around 1 1/2 cups.

Yield: 4 servings

From: St. Pete Times

Sustenance data per serving: 308 calories, 25gm protein, 16gm fat

Crimini/Cremini/Italian Brown

Crimini mushrooms are comparative in appearance to white mushrooms, however are a more obscure variety, going from light tan to dim brown. They have a firmer surface and a more grounded, earthier flavor than white mushrooms. These make an extraordinary substitute for white mushrooms in any recipe and function admirably with hamburger.

Crimini mushrooms are a fantastic wellspring of selenium, which is required for the appropriate capability of the cell reinforcement framework in the body. Selenium attempts to forestall colon disease, joint inflammation, and even asthma. Crimini mushrooms are likewise uncommonly great as a wellspring of zinc, a basic mineral for the invulnerable framework. Vegan Vagrant Supper Cooked over hot coals, this feast is made with Boca "meat", mushrooms, carrots, and potatoes.

Fixings

2 carrots, cut

6-8 new potatoes, quartered

1/2 onion, lg. pieces

2 shallots, cut

2-3 cloves garlic, lg. pieces

8-10 cremini mushrooms entire or split

2-4 Tbs. olive oil

2 Tbs. unsalted spread, discretionary

1 pkg. frozen Boca ground "meat"

salt and pepper, to taste

season salt, run

Bearings

Blend all cut vegetables in a bowl. Make 2 pockets with substantial aluminum foil, multiplied. Put a layer of vegetables on base. Layer Boca ground "meat" next. Add a last layer of veggies. Pour 1-2 Tbs. of olive oil on every supper, dab with spread, if utilizing. Season with salt, pepper, and season salt. Overlap foil to make an impermeable seal. Cook on hot coals for fifteen minutes, flipping part of the way through. Present with ketchup, appreciate!

Portabella/Portobello

Portabellas are a bigger comparative with white mushrooms, arriving at a width of up to 6 inches. Portabellas take more time to ruin than white or crimini mushrooms. Due to their more drawn out developing cycle, they have a denser, meatier surface and flavor, making them delightful on sandwiches.

Portabella Pizza

This heavenly, hull less pizza with cheddar, tomatoes, and mushrooms is important for a low-carb diet.

Fixings

1 to 2 tsp. extra-virgin olive oil

1 clove garlic, stripped, minced

6 oz. portabella mushroom covers (around 4), cleaned, stems eliminated

Spot of salt and newly ground dark pepper to taste

12 oz. destroyed or cut mozzarella cheddar 10 new basil leaves

2 new tomatoes, cut, cooked, barbecued or seared Oregano leaves, discretionary

Bearings

Preheat the stove to 450 degrees. In a little bowl, consolidate the oil and garlic. Rub the mushroom covers on all sides with the oil combination. Place the covers, top side down, in a circle on an oiled baking sheet. Season with salt and pepper. Organize the cheddar, basil and tomato cuts on the other hand in a circle on top of the mushrooms. Sprinkle with oregano, in the event that you like. Prepare until the cheddar softens, around 3 to 5 minutes. Eliminate from the stove and serve.

Shitake (Oak/Chinese/Dark Timberland)

Shitake mushroom covers have a rich, woodsy flavor and delicate, elastic surface. They range in variety from tan to dull brown with wide, umbrella-formed covers. Shitake mushrooms can endure as long as 14 days and the disposed of stems can be utilized to enhance soup stocks.

Utilized for quite a long time in East Asia to battle colds and pipes, shitake mushrooms have been displayed to assist with invigorating the resistant framework, battle disease, and avoid cancers. Shitake additionally treats wholesome inadequacies and liver afflictions. Miso Soup Fixings

4 C. water

1-2 C. hacked natural vegetables (see note)

1 1/2 Tbs. of dull natural grain

Miso Firm tofu, diced into 1/2 inch 3D squares

3-inch piece dried wakame kelp (found in most wellbeing food stores)

2 shitake mushrooms, natural, dried (Can pre-drench per bundle directions.)

Bearings

Heat up the water in a little pot. Add slashed vegetables and mushrooms to bubbling water. Lower intensity, cover, and stew until vegetables are delicate (around 8-15 minutes relying upon the vegetables utilized). After vegetables have stewed for around 5 minutes, place a 1/4 C. hot vegetable stock from the pot in a different bowl. Add miso to bowl and blend until miso turns into a wet glue. Add tofu to bowl of miso blend and put bowl to the side until vegetables are delicate. Attack little pieces and add to the pot.

At the point when vegetables are delicate, add the miso combination from the bowl to the pot. Let represent 3 - 4 minutes. Try not to warm miso on high intensity, as it will kill the living microorganisms that guide in absorption and recuperating. Recall making this mending soup is natural. You can attempt pretty much miso and different vegetable mixes. Honor your body's insight as you explore different avenues regarding this miso soup recipe. Partake in this mending soup.

[misano17]

pizza :):):)

so, I know some of you (the people I know irl) have expressed interest in my cooking before :)

so I have a pizza recipe that’s relatively simple and customizable.

I start with a smaller store bought crust.

I set my oven to 450 to begin preheating.

Next step is sauce. Don’t fucking skimp on the sauce. This red tomato paste (or white sauce if you’re feeling fancy) should do most of heavy lifting in the flavor department. Spread it out evenly. Too much sauce will make your pizza kinda gross tho. Find a middle ground for you. One nice layer should be fine.

I prefer a more flavorful sauce. Most store bought sauces are a little bland. So I add these four seasonings to help. Be careful how much garlic you add. It all depends on your tastes. Sometimes I add a bit of cayenne pepper if I want it to have some kick.

CHEESE. I prefer mozzarella. If you have fresh mozzarella you can either shred it or cut it in into little strips. Just depends on your preference. If not, but whole milk shredded mozzarella. None of this skim shit. Whole milk melts better, browns better, and becomes stringy.

Toppings. I like very flavorful toppings. Like Kalamata olives, and extra garlic. But you can put anything you want. If you’re using olives from a jar I recommend drying them off with a paper towel before cooking tho. The juice can be a bit much sometimes.

MORE GARLIC. I love garlic. Be careful how much you are tho. If you don’t have a high tolerance for intense flavors you shouldn’t go overboard.

spices. As I said earlier. I like flavorful food. These are some of my go to spices. Oregano and parsley are really good. Also Basil, be sparing. A little goes a long way with Basil.

Put that bad boy in the oven and wait. I don’t have an exact time. I just wait till the cheese is slightly browned. Or if I’m feeling it, I put it under the broiler once it’s done to see if it’ll catch fire.

pizza :):):)

Cut with a pizza cutter (or if you don’t have one, your most threatening kitchen knife) and serve.

Don’t burn yourself tho. It will be hot. I recommend dipping it in marinara :D

[melbournenewsvine]

Seymour floods star of Melbourne vegetarian restaurant destroyed Somerset Heritages crops

The recent floods in Victoria had an immediate impact on some of Melbourne’s top restaurants, after boutique producer Somerset Heritage Produce lost all of its spring crops and vital infrastructure when the Goulburn River broke its banks near Seymour last Thursday. Farmer Chloe Fox works directly with chefs at restaurants including Embla, Cumulus Inc, Bar Liberty, Capitano, Stokehouse, Smith & Daughters and Napier Quarter. She also attends farmers markets in Elwood, Brighton and Burundara and supplies the local Mitchellshire community with farm gate sales. “We’re usually on the banks of the Goulburn, but for now it would be safe to call us part of the Goulburn,” Fox wrote to clients. “The farm is completely submerged and we will lose most of our crops for the current season. We have also suffered extensive damage to infrastructure.” Aerial view of the Somerset Heritage production farm on the banks of the Goulburn River. Photo: Introduction Good Food spoke to Fox on Wednesday, the first day she was able to walk rather than kayak around her 1.6-hectare farm. “It’s almost worse to see without water because you can see the damage,” she says. As I walk over a bed of artichokes, I can see asparagus peeking through the mud. “Hopefully we’ll salvage some of the perennials—rhubarb patch, woody weeds and sorrel—but in terms of other crops like salad greens and herbs, nothing is left. The whole garlic crop is gone and that looked really nice.” Fox lives on the property and her home is also partially flooded. “We lost the hardware, but the house feels like a secondary business compared to the farm,” she says. We put life jackets on the goats and were able to get them into the kayak. They have never been more affectionate. The fences were swept away and the shipping container used as a refrigeration store turned a few meters into its own refrigeration unit. “We also lost a 35-meter multi-purpose tunnel and our baggage shed needs repairs,” she says. Fox managed to sail 15 chickens in a kayak to safety but struggled to save her two goats. “We couldn’t kayak them – the river was too strong at that point,” she says. “They survived the night and kayaked in the morning when the rain stopped. We put life jackets on the goats and were able to carry them in the kayak. They were never more affectionate.” Get the latest news and updates via email straight to your inbox. Casey Wall is Executive Chef of Capitano at Carlton North and Liberty Bar in Collingwood. “Chloe products are what drive all our menus,” he says. “We base our dishes on what you produce.” The wall outlines a modern pizza starring Spring garlic in Somerset: “We used the tops to make a green goddess base and then added onions and pancakes. It’s very easy to make things when you grow such a good product.” The loss of the entire oregano crop is an unsolved mystery. “We buy hundreds of bouquets and dry them for year-round use,” says Wall. “It’s a staple of Italian-American cooking.” The Capitano crew slowly dries up Somerset seasoning next to their pizza oven over the course of three days. “It’s a huge loss,” Wall says. “I don’t know how we’re going to get back from that.” “But we’ll find out. If there’s anything we’ve learned over the past two years it’s how to adapt.” Fox understands the impact that losing her crops will have. “The whole area was hit hard and it’s still unfolding,” she says. “Maybe we will be flooded again in the coming days with more rain expected.” “I know there will be huge food production gaps in Victoria because of these floods.” A GoFundMe page was created to support Somerset Heritage. Source link Originally published at Melbourne News Vine

#Melbourne News Vine