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artemisarticles · 6 months

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Getting Started

Clear the decks. Take everything out of your pantry, give it a hard look and decide what you can get rid of. Be ruthless. If you haven’t used it in a year, get rid of it.

Keep what looks and smells good. “Expiration,” “sell by,” and “best by” dates are not good guidelines. Some are determined by regulators, others by manufacturers, and almost all are arbitrary. Properly stored, some (unopened) ingredients, like canned fish, can last for years; others, like dried herbs, start declining in quality the moment they are sealed in a container.

Assess what remains. Then organize it according to the logic that makes sense to you: There’s no single best system. Your nut butters might be with the condiments, or the breakfast items, or the baking supplies.

Fill in the blanks with food that will make you a better cook. Each of the pantry lists below is a proposal, not a prescription. There’s no reason to stock black beans if you only like red. There’s no need to have everything here available at all times. You’ll know your pantry is well stocked for your purposes when most of the time, you need only add one or two fresh ingredients to cook one of our recipes from scratch. Or even better, none.

The Essential Pantry

The foundation layer for all three pantries, this is where everyone should start. There’s so much to be done with these basics. The rule here is stock your pantry mostly with what you’re confident using, and what you love to eat. You’ll turn to it again and again.

Oils and vinegars: Extra-virgin olive oil, neutral cooking oil (such as canola or grapeseed), red-wine vinegar, white vinegar or white-wine vinegar.

Cans and jars: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned). A good-tasting, simple tomato sauce can become a soup or a stew, or make a quick dinner with pasta or polenta.

Spices and dried herbs: Kosher salt, red-pepper flakes, ground cayenne, curry powder, bay leaves, black peppercorns, sweet paprika, ground cinnamon, ground cumin, garlic powder or granulated garlic, dried thyme and dried oregano. This selection will take you through everything from a basic beef stew to Saturday morning pancakes to Thanksgiving dinner.

Grains and starches: Long-grain white rice, one or two other grains (such as quinoa or farro), dry pasta (one long, one short and chunky), plain bread crumbs, crackers, canned beans (white beans, black beans and-or chickpeas), dry lentils.

Nuts and nut butters: Walnuts, almonds, roasted peanuts, peanut butter (smooth and crunchy).

Sweeteners: Honey, maple syrup, granulated sugar.

Preserves and pickles: Fruit jams and preserves, anchovies.

Condiments and sauces: Basic vinaigrette, mustard (yellow or Dijon), mayonnaise, ketchup, hot sauce, salsa, soy sauce.

Produce: Garlic, onions, all-purpose potatoes (such as Yukon Gold), lemons, shelf-stable tofu (Essential for vegetarians, Expanded for others).

Dairy: Eggs, unsalted butter, cheeses (Cheddar, Jack or Colby, Parmesan), milk or cream for cooking (not skim).

Freezer: Chicken parts, sausages, thick fish fillets, shrimp, thick-sliced bread (for toast), spinach (and other vegetables such as corn and peas), berries (and other fruit such as peaches and mango). Some fruits and vegetables take particularly well to freezing — and in most growing seasons, the quality is better than fresh. Frozen fruit is useful for baking and smoothies.

Baking: All-purpose flour, cornmeal, rolled oats, cornstarch, baking soda, baking powder, pure vanilla extract, light brown sugar, dark brown sugar, confectioners’ sugar, bittersweet baking chocolate, semisweet chocolate chips, raisins or another dried fruit, cocoa powder. With these ingredients on hand, thousands of cookies, brownies, cakes, muffins, quick breads and other sweets can be produced without a trip to the store.

The Expanded Pantry

For the cook who has a grasp of the basics, but wants to be able to stretch toward new options and flavors. Here, long-lasting, punchy ingredients like tahini, hoisin sauce, coconut milk, sherry vinegar and capers are stocked alongside classics: limes with lemons, jasmine rice as well as long-grain, almond butter in addition to peanut butter.

Oils and vinegars: Peanut oil, coconut oil, sesame oil, sherry or balsamic vinegar, apple-cider vinegar.

Cans and jars: Sardines, unsweetened coconut milk, whole Italian plum tomatoes, beef stock (box-packed tastes better than canned). Whole plum tomatoes are rarely called for in recipes, but they tend to be the ripest and best-quality fruit. They can be diced or crushed to use in a recipe — or drained and slow-roasted for an intense topping on omelets, salads, grain bowls or pizza.

Spices: Flaky salt, single-chile powders (such as ancho and pasilla), ground coriander, turmeric, smoked paprika, cardamom, za’atar, allspice, fennel seeds, dry mustard, garam masala (a basic Indian mix of warm spices), five-spice powder (a basic Chinese mix of spices), whole nutmegs.

Grains and starches: Rice noodles, basmati or jasmine rice, brown rice, panko bread crumbs, dry beans.

Nuts and nut butters: Almond butter, tahini, pecans.

Preserves and pickles: Olives (oil-cured and-or in brine), capers in brine. These ingredients, served with good bread and butter, make an elegant appetizer with wine, or everyday snack.

Condiments and sauces: Worcestershire sauce, hoisin, Thai red curry paste, fish sauce, anchovy paste, harissa.

Produce: Russet potatoes, carrots, celery, limes, ginger, avocados, parsley, cilantro, scallions, jalapeños. Keeping chiles, aromatics and herbs on hand gives you instant access to intensely fresh flavors, even for — maybe especially for — the simplest dishes you cook.

Dairy: Plain full-fat yogurt, more intense cheeses (pecorino, feta), salted butter.

Freezer: Pancetta, artichoke hearts, homemade stock, homemade bread crumbs, fresh pasta, vegetables (cauliflower, broccoli, cut and peeled winter squash, chopped onions), cooked grains. Prepared ingredients like chopped onions and cooked grains speed your route to dinner.

Baking: Cake flour, whole-wheat flour, dark baking chocolate, vanilla beans, almond extract, powdered gelatin, molasses, light corn syrup, buttermilk powder, active dry yeast.

The Expert Pantry

For the cook who likes taking global flavors, new methods and viral recipes for a spin. Here, the chiles get hotter, the chocolates darker and the cheeses funkier. These ingredients are just a fraction of what’s out there, but by stocking them, you will be able to cook almost any recipe you come across and experiment with creating your own.

Spices: Hot smoked paprika (pimentón), sumac, cumin seeds, coriander seeds, flaky dried chiles (such as Aleppo, Urfa or Maras), dried whole chiles (like ancho and arból), marjoram, dukkah, baharat, shichimi. Whether you stock spice mixes like baharat (a mix of warm spices used in the Middle East) or shichimi (a Japanese blend of ground chiles and sesame seeds) will depend on the global flavors that most appeal to you.

Grains and starches: Short-grain rice, dried pastas (bucatini, mezzi rigatoni or farfalle), spelt, pearl barley.

Nuts and nut butters: Pine nuts, hazelnuts, pumpkin seeds (pepitas), pistachios. Toasted nuts like these (not as everyday as almond and peanuts) are good in salads and granola, on roasted fish, or just with olives for a classic pre-dinner snack.

Preserves and pickles: Pickled hot peppers, cornichons, kimchi, preserved lemons, roasted chiles, horseradish, caperberries, dried sausages such as saucisson sec and chorizo. The intense flavors of pickled and salted ingredients can be a great pick-me-up for mild dishes. In cooking, you can often substitute a bit of preserved lemon for regular lemon, or use the brine from cornichons as part of the liquid in a recipe.

Condiments and sauces: Gochujang, mango chutney, miso, wasabi, dark soy sauce, Chinese oyster sauce, Asian chili bean pastes.

Produce: Shallots, fresh mint, fresh rosemary, lemongrass, fresh Serrano and Thai bird chiles, fresh bay leaves.

Dairy: Ghee, crème fraîche, aged cheeses (Gruyère, blue cheese). Ghee (Indian-style clarified butter) and crème fraîche can reach much higher temperatures than butter, yogurt and sour cream without burning or breaking, so they are useful in cooking.

Freezer: Edamame, curry leaves, makrut lime leaves, merguez (spicy lamb sausages from North Africa). Fragrant leaves like makrut lime and curry (not the spice mix, but an Indian tree with scented leaves) are much more powerful in frozen form than dried.

Baking: Bread flour, pectin, almond flour, tapioca pearls, rose and orange flower waters, gelatin sheets, black cocoa, currants, fresh yeast, sparkling sugar, pearl sugar, candied citrus rinds

Best Practices

Once you have your ingredients, remember that cooking will always create change and disorder. Cans of tomatoes may never match, spices may never live in matching containers, and your hot sauce collection may always try to take over the condiment shelf. But here are a few final thoughts on how to keep your pantry well stocked and well organized enough to be truly useful.

ORGANIZING TIPS

Cooks with different styles need different systems. Some people store the jam with the dried fruits and maple syrup; others associate it with peanut butter, mustard and mayonnaise. The best logic is your own, and it may take some time to figure that out.

If you can’t see it, you’re probably not going to use it. A storage space with more shelving is the most efficient configuration for ingredients. Drawers or slide-out shelves also help tremendously with visibility.

Store everything you can in clear containers. Airtight plastic ones are best, and available in many shapes, sizes, and systems. Rectangular shapes make the best use of space.

Keep a roll of painter’s tape and some permanent markers in a kitchen drawer. It’ll help you make quick labels.

MAXIMIZING INGREDIENTS

Be realistic about your habits. It’s great to clean and trim a week’s worth of vegetables at once — but if you’re not going to do that, buy smaller quantities.

Buy ground spices in the smallest quantities you can find (except for spices you use regularly). Specialty companies will ship as little as an ounce, about 3 tablespoons. You’ll save space and produce better, brighter flavors in your food.

Buy fresh herbs. Dried herbs used to be a pantry essential, but most start out with very little flavor and lose it quickly in storage. (A couple of exceptions are dried oregano and dried thyme.) Pick up fresh herbs when you need them for a particular recipe; it’s a better investment of money and storage space.

Buy heavy, shelf-stable ingredients like boxed broth and canned tomatoes in bulk; better yet, order them online to save time and irritation. Almost any delivery service or website will offer a better price on these items than a brick-and-mortar store.

Cooked ingredients are much easier to use up than raw ones. Whether you steam, boil, pan-fry or roast, cook anything in your refrigerator that looks tired. You can always use it in a salad, a grain bowl or a pasta.

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tastesoftamriel · 3 years

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what are some popular pie dishes that the different races make ? :o

Pies can certainly be found in every Province, and vary widely in flavours, fillings, and textures! Sweet or savoury, small or big enough to serve at a feast, these are some of my favourite pie dishes across Tamriel.

Altmer

Aside from the Summerset Rainbow Pie, there are also indrik cheese and shallot pies, enveloped in a delicate butter puff pastry, are a stellar example of High Elf pastry genius. The shallots are caramelised with a splash of cider vinegar, and mixed with a fluffy indrik (or goat, for the more affordable option) cheese mixture seasoned with pink peppercorns and topped with flambéed peaches. The pastry is buttery but not greasy, and is thick enough to contain the filling while also airy. Typically, a pie serves two for dinner perfectly, paired with with a good white wine.

Argonians

One of the specialties of Black Marsh is a delicious chicken-and-seafood pot pie, made with a crisp and crumbly saltrice crust and baked in a deep clay dish. Tender pieces of chicken, fish, and shellfish are seasoned with an array of spices such as cumin and saffron, as well as a few vegetables like watercress, carrots, and potatoes. It's surprisingly hearty for Argonian cuisine!

Bosmer

The undisputed masters of the meat pie, even when the Green Pact is an obstacle! For those who aren't as strict, using imported wheat flour and local butter to make pastry is the best choice for those unaccustomed to Bosmer cuisine. More devout Wood Elves prefer to use a ground insect-based "flour" to make their pie crusts, resulting in a nuttier, slightly drier dough. In either case, pies are stuffed with everything from chunky smoked ham in blood gravy to beef and timber mammoth cheese sauce. Be sure to try them all!

Bretons

High Rock is home to the infamous macaroni and cheese pie, which sounds awfully gratuitous (it is) but is an absolutely moreish bite. The "pie" is simply a baked, congealed macaroni and cheese in a form, served warm or cold. The thick cheese sauce that holds it all together is often spruced up with everything from humble cracked peppercorns and spinach to more extravagant additions like truffle oil, smoked herring, and roasted peppers.

Dunmer

Pies aren't quite a cornerstone of Dunmeri cuisine in the same way as other cultures, but sweet marshmerrow hand-pies are an exception which can be found at any event or gathering for dessert or a snack. The marshmerrow plant, native to Morrowind, has delicious flesh reminiscent in flavour to marshmallows, and tastes excellent when mixed with rhubarb or apples and baked into a flaky saltrice pastry. Also great for snacking on the go!

Imperials

Rumare Slaughterfish Pie is a classic Imperial dish, but open-faced dessert pies, somewhat akin to a crostata, are also a common feature of Cyrodiilic cuisine. Generally, fruit fillings are baked into a caramelised biscuit-based crust and served either hot or cold with cream or ice cream. My personal favourite is a chilled Dunmeri-inspired chocolate and raspberry pie from Cheydinhal with sweet rum-soaked comberries and freshly whipped cream!

Khajiit

The Khajiit love pies both sweet and savoury, and sometimes a combination of both! One of the most unusual and delicious examples I've encountered is a flaky pie with chunks of beef and bacon, with a rich and meaty gravy flavoured with moon sugar salted caramel. Of course, you're thinking that Khajiit are insane for putting salted caramel in their meat pies, but it really works together!

Nords

Mammoth pie with juniper berries is one of my signature dishes, inspired by the humble traditional Nord mammoth snout pie. When cooked right, snout can be tender like beef, but with a firmer texture. I mix it into a thick stew with juniper berries, leeks, mushrooms, and onions, and pop that into a crisp all-butter pie crust.

Orcs

Honeyed wolf pie is a well-known New Life Festival treat which originates on the island of Betnikh, but today we're bringing attention to Orcish potato pie. If you like potatoes, this will be your dream dish! The pie is made from thin, stacked layers of potato with a zesty tarragon, onion, and garlic cream sauce, then topped with fluffy mashed potatoes. It is often served as a side for (you guessed it) baked jacket potatoes. Sure to put you in a coma after eating, but extraordinarily satisfying.

Redguards

Aside from my often-stolen recipe for Goatherd's Pie, you will also find a delicious cheese-and-spinach pie in most parts of Hammerfell, made with flaky filo pastry. Spinach and a good amount of spiced goat cheese makes for a hearty yet relatively light filling. Some iterations also contain pulled fellrunner or mushrooms. The pies come in sizeable slices, piping hot from the oven, usually with a twist of lemon to serve.

#Asks #Food #Pie #Pies #tes #the elder scrolls #tastesoftamriel #tastes of tamriel #World building #Worldbuilding #Recipe #Recipes #Pie recipes

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istumpysk · 2 years

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Operation Stumpy Re-Read

ACOK: Bran III (Chapter 21)

Rickon was to his right, his mop of shaggy auburn hair grown so long that it brushed his ermine mantle. He had refused to let anyone cut it since their mother had gone.

She sat on the bed and smoothed his long, fine hair. He does have pretty hair. Lady Lysa had brushed it herself every night, and cut it when it wanted cutting. After she had fallen Robert had suffered terrible shaking fits whenever anyone came near him with a blade, so Petyr had commanded that his hair be allowed to grow. - Alayne II, AFFC

Rickon and Sweetrobin parallels fill me with dread.

+.+

Such food Bran had never seen; course after course after course, so much that he could not manage more than a bite or two of each dish. There were great joints of aurochs roasted with leeks, venison pies chunky with carrots, bacon, and mushrooms, mutton chops sauced in honey and cloves, savory duck, peppered boar, goose, skewers of pigeon and capon, beef-and-barley stew, cold fruit soup. Lord Wyman had brought twenty casks of fish from White Harbor packed in salt and seaweed; whitefish and winkles, crabs and mussels, clams, herring, cod, salmon, lobster and lampreys. There was black bread and honeycakes and oaten biscuits; there were turnips and pease and beets, beans and squash and huge red onions; there were baked apples and berry tarts and pears poached in strongwine. Wheels of white cheese were set at every table, above and below the salt, and flagons of hot spice wine and chilled autumn ale were passed up and down the tables.

Extravagance like this during war, with winter coming, is no more justifiable than when Lannisters do it.

+.+

The singer sang good songs, "Iron Lances" and "The Burning of the Ships" and "The Bear and the Maiden Fair," but only Hodor seemed to be listening. He stood beside the piper, hopping from one foot to the other.

The Burning of the Ships? Battle of the Blackwater.

The Bear and the Maiden Fair? A maid with honey in her hair, who calls for a knight, but to her horror gets a bear? She kicks and wails, but he licks her hair? Gosh, I don’t know.

Iron Lances? Are we staying with the theme of Blackwater, or is this Greyjoy?

+.+

Bran had not wanted the Freys at the high table, but the maester reminded him that they would soon be kin. Robb was to marry one of their aunts, and Arya one of their uncles. "She never will," Bran said, "not Arya,"

You’re only her sibling, how well could you really know her?

+.+

He sent sweets to Hodor and Old Nan as well, for no reason but he loved them.

+.+

He watched them as from a distance, as if he still sat in the window of his bedchamber, looking down on the yard below, seeing everything yet a part of nothing.

Bran can see everything, but can’t engage.

+.+

Bran watched Farlen make his red bitch beg for bones and smiled at Old Nan plucking at the crust of a hot pie with wrinkled fingers.

What is this? Is this something?

+.+

Alebelly led two new guests into the feast. "The Lady Meera of House Reed," the rotund guardsman bellowed over the clamor. "With her brother, Jojen, of Greywater Watch."

The Lady Meera has top billing over the heir to Greywater Watch.

I smell future!

+.+

Her brother was several years younger and bore no weapons. All his garb was green, even to the leather of his boots, and when he came closer Bran saw that his eyes were the color of moss

Like a GREENseer?

Where else are you going to find literary analysis as good as this?

+.+

"My lords of Stark," the girl said. "The years have passed in their hundreds and their thousands since my folk first swore their fealty to the King in the North. My lord father has sent us here to say the words again, for all our people."

Okay but why is Howland Reed sending his children to go chill with Bran indefinitely? Why is Howland Reed not participating in the war? Does Howland Reed know things? Can Howland Reed see things? Give us Howland Reed!

Theon was about to tell him what he ought to do with his wet nurse's fable when Maester Luwin spoke up. "The histories say the crannogmen grew close to the children of the forest in the days when the greenseers tried to bring the hammer of the waters down upon the Neck. It may be that they have secret knowledge." - Theon IV, ACOK

+.+

"To Winterfell we pledge the faith of Greywater," they said together. "Hearth and heart and harvest we yield up to you, my lord. Our swords and spears and arrows are yours to command. Grant mercy to our weak, help to our helpless, and justice to all, and we shall never fail you."

"I swear it by earth and water," said the boy in green.

"I swear it by bronze and iron," his sister said.

"We swear it by ice and fire," they finished together.

Sounds like something you might say after you agree to a pact.

+.+

The girl caught him staring at her and smiled. Bran blushed and looked away.

+.+

When the singer reached the part in "The Night That Ended" where the Night's Watch rode forth to meet the Others in the Battle for the Dawn, he blew a blast that set all the dogs to barking.

He lost me with that last part.

+.+

They went out the rear rather than walk the length of the hall, Bran ducking his head as they passed through the lord's door.

We get it, George.

+.+

In the dim-lit gallery outside the Great Hall, they came upon Joseth the master of horse engaged in a different sort of riding. He had some woman Bran did not know shoved up against the wall, her skirts around her waist.

Amazed this didn’t trigger his post-traumatic stress disorder.

+.+

"The finest knight I ever saw was Ser Arthur Dayne, who fought with a blade called Dawn, forged from the heart of a fallen star. They called him the Sword of the Morning, and he would have killed me but for Howland Reed." Father had gotten sad then, and he would say no more. Bran wished he had asked him what he meant.

I’m sure you’ll find out.

+.+

"They will be bigger still before they are grown," the young male said, watching them with eyes large, green, and unafraid. "The black one is full of fear and rage, but the grey is strong . . . stronger than he knows . . . can you feel him, sister?"

"No," she said, moving a hand to the hilt of the long brown knife she wore. "Go careful, Jojen."

"He won't hurt me. This is not the day I die."

Guys, I’m so happy the Reeds are here! 🥰

Final thoughts:

Has anyone ever noticed there’s a lot of sex in Bran’s chapters? Contemplating sex, talking about sex, witnessing sex...

Imagine that creepy scene on the show wasn’t a stretch, and Bran spies on one or two of his siblings?

-> return to menu <-

#operation stumpy re-read #acok #bran iii

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danielpowell · 3 years

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Archive 81 Season 2 Outpost Cast Menus - Text Only

The full menus from my two Outpost members’ menus posts here and here

Dan:

Drinks - chocolate drink plus French vanilla cappuccino; mint hot chocolate plus instant coffee plus cream plus shaved chocolate ration on top; pink lemonade plus raspberry drink powder; tutti fruity drink mix; tea plus sweetened condensed milk

Candy - Lemon-lime chewing gum; spearmint chewing gum; Mentos; Tic tacs; mints; M & Ms; Reese’s Pieces; Sour Skittles; strawberry boiled sweets; cola bottle candies

Snacks - caramel; jams (strawberry, raspberry, grape, plum)

Lou:

Breakfast -

Apple and cinnamon muesli with milk; pork sausages plus mashed potatoes; chicken sausages and beans

Lunch - Bean pasta salad; beef stew; lamb korma plus yellow rice ; spicy sausages and wedge potato; savory mince

Dinner - Chili with beans and white rice; lamb and chickpea tagine plus golden raisins plus crushed red pepper plus mixed nuts; beef meatballs and spaghetti; Tuscan beef with cannellini beans, lentils, and vegetables; butter chicken plus jasmine rice; sausage casserole; grilled jalapeno cheddar jack beef patty plus hamburger bun; sweet and sour chicken

Beverages - Water; lemon-lime sports drink; grapefruit sports drink plus sugar; Orange sports drink; French Vanilla cappuccino; instant coffee plus vanilla protein drink packet; hot chocolate plus vanilla protein drink packet; tea plus sugar plus beverage whitener; tea plus bourbon

Desserts - Blueberry turnover; mince pie; blueberry and cherry cobbler; marble pound cake; fruit cake; rice pudding

Sweets - Black currant boiled sweets; licorice; Smarties; fruit pastilles; Fizzers

Snacks - BBQ peanuts; corn nuts; pretzels; mixed dried fruit nougat; biscuit jam sandwich; cream biscuits; chocolate multi-grain bar; beef jerky

Clara:

Breakfast - Chocolate banana muffin top; fruit muesli with milk; blueberry granola with milk; oatmeal block; dried cranberries plus porridge

Lunch - Tuna with light mayonnaise plus vegetable crackers; lemon pepper tuna plus white rice; vegetable curry and rice; beef taco meat plus chipotle tortillas plus Mexican rice

Dinner - Pasta Bolognese; cheese tortellini in tomato sauce plus Italian bread sticks; creamy fettuccine with spinach and mushrooms; beef ravioli in meat sauce; Mexican Style chicken stew; BBQ chicken patty plus hamburger bun; sweet and sour chicken plus sweet chili sauce

Desserts - Oatmeal chocolate chunk cookie; trans fat free assorted shortbread cookies; apple turnover; fudge brownie; chocolate ration; Berry fruit discs; mint Lifesavers

Snacks - Trail mix; mixed nuts; pineapple, mango, and papaya fruit mix; mango and peach applesauce; raspberry applesauce; carbohydrate-enhanced applesauce; spiced apples; blueberry and apple cereal bar; cookies and cream cereal bar

Drinks - Water; sugar free orange sports drink; grape sports drink; lemon sports drink; citrus drink; tea; tea plus cream

Caroline (Suit):

Tea blends -

My Gift: Purple tea leaves, cloves, cinnamon, raw sugar

My Warrior: Bergamot, Lapsang Souchong tea leaves, Pingshui gunpowder tea leaves, licorice root, milk, sugar

My Clarity: Jô Sencha tea leaves, apple pieces, jasmine petals

My Defender: Rooibos tea leaves, passionflower, chamomile flowers, rose petals, rose hips, honey

My Judgement: Silver needle tea leaves, apricots, marigold flowers, peach juice, fresh ginger, honey

My Song:Ginger root, lemongrass, lemon peel, fennel seed, turmeric, raw honey

My Realization: Wuyi oolong tea leaves, blood orange slices, candied pineapple, hibiscus petals, chrysanthemum petals, beet root

My Musician: Yerba mate, sage, elderberries, goji berries, mint, coconut, orange peel, agave

Rat (Jacob):

Concoctions - Cheese biscuits plus cheese spread; wheat snack bread plus chunky peanut butter plus plum jam plus buffalo hot sauce; ‘Asian-style’ beef strips with vegetables plus noodles plus chili lime hot sauce plus fried shallot; chocolate pudding plus peanut M & Ms plus sweetened condensed milk; Canadian bacon plus maple muffin top plus table syrup; Irish cream cappuccino plus French vanilla cappuccino plus mocha cappuccino; hazelnut hot chocolate plus hot (milk) chocolate plus white hot chocolate plus French vanilla hot chocolate plus orange hot chocolate plus mint hot chocolate

Stolen Items - F.R.E.D. ; reusable stoves; scouring pads; a handful of rubber bands; the leftover water from the flameless heating pouches; empty cans; matches; used spoons; tubes of yeast extract ;

Beverage - a single cup of coffee with cream, left till tepid and stale

#archive 81 #long post #food cw #sorry this took so long lol

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docholligay · 4 years

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HLF: cooking chicken 101? My roommate hates ground beef, but that, skillet burgers, and baked fish are pretty much the only things I know how to do beyond 'prepackaged with baking directions'.

Chicken is super easy and really flexible! If your roommate hates ground beef, the first thing to figure out is what the fuck is wrong with your roommate what sort of things you’re looking to substitute for! “How to cook chicken” is a super broad topic.

Do you use ground beef to make tacos? Chicken is a fine sub for this, from throwing a chunky salsa, a drained can of black beans, seasoning, and boneless skinless chicken thighs into a crockpot for an exceptionally easy late night meal, all the way up to making chicken tinga with your own sauce.

If all you know how to do are those three things I somehow doubt you’re making your own meatballs, but if you are, there’s both ground chicken and ground turkey to your rescue! Make sure not to overcook, and I often use Worcestershire sauce to give a taste of meatiness, but it’s a perfectly acceptable way to spice up a tomato sauce or make meatballs.

Chicken breast can be thrown into most pasta or rice dishes, usually what I do is cut them into cubes, marinade with something that seems to go with my dish (Like teriyaki marinade for a pineapple rice or wine and garlic for a pasta dish) and then just really quickly cook the cubes in a pan until they’re finished and have nice caramelization on the outside. Toss em into anything! They’re great in salads!

Baked chicken legs is a go to I’ve had forever! Recipe below:

You need:

Chicken drumsticks (this recipe is for about 5-6, but it works on any amount)

1/2 cup flour

1 tablespoon baking powder

Sauce (I have included some recipes/ideas below but you can use anything you like on chicken! Jill is very fond of Sweet Baby Ray's, so, butch approved)

Preheat the oven to 400 degrees and put the flour and baking powder in a bag (depending on how salty the sauce I'm going to use is, I will put alpine touch or salt in there, too) . Two or so at a time, shake the drumsticks to coat them.

Put the drumsticks on a foil covered baking sheet, skin side up, with just a light light light spray of canola oil (You can omit this, too, but I get frustrated when/if they stick).

Cook the drumsticks for about 40-50 minutes, depending on your oven. USE A MEAT THERMOMETER CHICKEN GETS OVERCOOKED EASILY. It should be at 140 when you pull it out of the oven.

When you pull them, change the oven to broil on high.

When it's out of your oven, use a basting, pastry, or paint brush if that's all you got to brush the sauce of your choosing onto the chicken. Make sure to brush all sides. Put it under the broiler for about four minutes, turn, and do the the other side for about four minutes, until it's got some nice color and crispiness, to your liking.

Serve! I make these whenever I don't feel "like cooking."

Sauce ideas:

Recipes:

Lemon pepper: 1/4 cup olive oil, 1/4 cup lemon juice, about a tablespoon of diced lemon peel if you've got it or just the zest of a lemon if you don't, 2 minced gloves of garlic, and lots of cracked black pepper. You can add a little bit of cornstarch for thickness if you want.

Beautiful lazy as fuck ranch sauce: 1/4 cup olive oil, packet of ranch seasoning, 1 tablespoon of apple cider or red wine vinegar.

Maple bourbon sauce: 1/3 cup orange juice, 1/3 cup maple syrup, 3 tablespoons bourbon. Cook this one down a little in a saucepan until it gets thicker and more, well, saucelike.

balsamic chicken: 1/4 cup balsamic vinegar, 3 tablespoons honey, 2 tablespoons soy sauce, two minced garlic cloves. Cook this one down a little, too.

Pineapple soy: 1/4 cup pineapple juice, 3 tablespoons soy sauce, a few hearty shakes of cracked red pepper, and, if you have it, a touch of fish sauce. cook down a little.

To buy:

Any of the McCormick spice blends will work if you lightly brush with olive oil and then sprinkle the spice blend over the skin

Soy Vay has a bunch of delicious sauces of the soy-based variety, if you're looking for that sort of flavor.

Jill loves all the varieties of Sweet Baby Ray's.

As always, let me know if you try this!

#Anonymous #Holligay loves food

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racefortheironthrone · 5 years

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What would a westeros thanksgiving look like? What is the main dish (like our Turkey) and what are the sides (like our mashed potatoes, cranberry sauce etc)? What would be the myth or history behind it? What we be the regional differences? We know George loves writing about food in his books so I think it's only appropriate we come up with our westeros thanksgiving! Also, my only request is for a side of neeps as we so often don't get to have neeps ;)!

Well, Westeros leans more to harvest festivals than “Thanksgiving,” but I would imagine neeps (and probably parsnips too, based on English Christmas meals I’ve had where the potato and yam are less represented than in the U.S) are pretty heavily represented as a starchy side-dish, since potatoes don’t exist in Westeros (nor do any New World crops).

However, we don’t have to guess, since we have an example of a Northern harvest feast from Bran III of ACOK:

…The serving men brought every dish to Bran first, that he might take the lord’s portion if he chose. By the time they reached the ducks, he could eat no more. After that he nodded approval at each course in turn, and waved it away. If the dish smelled especially choice, he would send it to one of the lords on the dais, a gesture of friendship and favor that Maester Luwin told him he must make. He sent some salmon down to poor sad Lady Hornwood, the boar to the boisterous Umbers, a dish of goose-in-berries to Cley Cerwyn, and a huge lobster to Joseth the master of horse, who was neither lord nor guest, but had seen to Dancer’s training and made it possible for Bran to ride. He sent sweets to Hodor and Old Nan as well, for no reason but he loved them. Ser Rodrik reminded him to send something to his foster brothers, so he sent Little Walder some boiled beets and Big Walder the buttered turnips.

So if we look at the menu, you’ll notice that the meats tend towards game animals - aurochs, venison, duck, fish, pigeon, boar - although there are some stock animals like beef and mutton and poultry as well, which points to the necessity of trying to keep as much of the livestock alive through the winter as possible so that you can continue to get eggs, milk, cheese, and wool off of them.

As far as starches go, in addition to the trenchers which serve as plate and bread at the same time, you have black bread and oaten biscuits, which speaks to the northern climate where hardier grains like oats and rye do better than more fragile wheat. There’s a lot of starchy veg as well, with leeks, turnips/neeps, (parsnips don’t show up here but they do in other feasts), etc. “Pease” refers to pease porridge, which is usually made with bacon or ham as well as carrots, onions, turnips, and various spices.

Also as you might expect from a harvest meal, there’s a lot of seasonal fruits, both used as sauces and served on their own, and it’s all richly spiced both for flavor and as a preservative b/c food cannot be wasted.

#asoiaf meta #grrm's food porn #thanksgiving #harvest feast

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juniorformulamotorsport · 4 years

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January/February 2020 – The Great British Chefs Cookbook Club

As if I don’t have enough to do, I’ve recently allowed myself to be sucked into a rather fun group on Facebook (I know, I know…), the Great British Chefs Cookbook Club. The idea of this is that every month a cookbook by a British chef is chosen as the book of the month, then everyone who wants to buys/borrows a copy and sets about cooking whatever takes their fancy from the book, before posting about the recipe, usually with photos.

There have now (not including March 2020) been 24 books, but I only started to join in in January this year, so I have no opinions on 22 of them as yet. There is a throwback Thursday where you can cook from/post about previous books, but I’m not going to buy them just for that, and I may well not buy every book on the grounds that a) I have more than enough cookbooks, and b) I’m not a baker! The books so far that I have not even touched on are:

Hong Kong Diner – Jeremy Pang

New Classics – Marcus Wareing

Planted – Chantelle Nicholson

Little Viet Kitchen – Pham Thuy Diem

Eating Well Everyday – Peter Gordon

Happy Food – Bettina Campolucci Bordi

Great British Chefs Cookbook

Simple – Yotam Ottolenghi

80 Cakes From Around the World – Claire Clark

Scandinavian Baking – Trine Hahnemann

Andina – Martin Morales

Asma’s Indian Kitchen – Asma Khan

Crumb – Richard Bertinet

Casablanca – Nargisse Benkabbou

Bazaar – Sabrina Ghayour

Moorish – Ben Tish

Island Kitchen – Selina Periampillai

Charred – Genevieve Taylor

Mandalay – MiMi Aye

Salt & Time – Alissa Timoshkina

The Book of St John – Fergus Henderson and Trevor Gulliver

Adventures with Chocolate – Paul A Young

The two I have used are Wok On by Ching-He Huang, and Fire Islands by Eleanor Ford. So how did that go? Well, it was a somewhat mixed bag, it’s fair to say.

I’ll take “Wok On” first. It was a winner for the UK in the World Gourmand Cookbook Awards 2020 in the Easy Recipes category and does what it says on the tin. And what it says on the tin is: “Perfect for sautéing, braising, frying and steaming, cooking with a wok is a way of life all over Asia. In Wok On, bestselling author Ching-He Huang celebrates the huge versatility of this magical 2,000-year-old cooking pot with a modern collection of recipes that are simple enough for every day as well as every cook.

Featuring dishes from across Asia, including Taiwan, Hong Kong, Malaysia and Macau, almost every recipe can be made in 30 minutes or less and has been created with nutrition, taste and affordability in mind. Many are suitable for those with gluten and dairy allergies, and because Asian food typically includes lots of vegetables, many are also vegetarian or vegan too.”

So what did I make of it? On the plus side, it has some incredibly easy recipes that can be flung together in double quick time with minimal prep and one pan, usually a wok, but on the negative side, you may need to make quite drastic cuts to the amount of soy sauce used, unless that is you want to only be able to taste salt. It’s an award winning book and there are certainly some very appealing recipes in there that I have still to try, but I will be cautious about the seasoning after my initial experiences.

I discovered this issue with the first thing I tried to cook, which was Macanese Rice (with Portuguese Chouriço, Baby Scallops and Coriander). I went for that because, as some of you will know, I have a history with Macau going back to 2001, and the idea of this dish was too much to resist. I couldn’t get the correct chourico and had to settle for a Spanish chorizo instead, which I find to be slightly less intense and definitely less meaty than the Portuguese variety, but beggars can’t be choosers and out here in the sticks you sometime have to settle for what you can get. With the correct seasoning, it would have been very tasty indeed, but instead it left us in need of water, lots of water… I suggest reducing the amount of soy sauce used by half.

Another dish that suffered from too much soy was the Boozy Drunken Prawns, and again, it would probably have been fine with less soy.

By the third dish I’d decided the fault was either with the book or the brand of soy sauce I was using and not with me! As a result, the Chunky Black Pepper Honey Beef (which became venison because that was what I had to hand) was fabulous, because I only used half the soy sauce that the recipe suggested. The result had just the right amount of saltiness but you could also taste the other ingredients!

Chunky Black Pepper Honey Beef

Serves: 4 Time: 15 minutes preparation. 5 minutes cooking

Ingredients:

500g sirloin steak, cut into 5mm thick cubes

Pinch of salt

Pinch of cracked black pepper

1 tablespoon tamari or low sodium soy sauce (I recommend the low sodium variety use half the quantity)

Small handful of coriander leaves for garnish

For the stir fry:

1 tablespoon rapeseed oil

1 garlic clove, whole, peeled and crushed

2 large white onions, cut into 5mm chunks

1 tablespoon Shaoshing rice wine (or dry sherry)

2 red peppers, deseeded and cut into 5mm chunks

For the sauce:

100 mls cold chicken stock

1 tablespoon oyster sauce

1 tablespoon tamari or low sodium light soy sauce

1 teaspoon dark soy sauce

4 tablespoons runny honey

1/2 teaspoon cracked black pepper

1 tablespoon cornflour

Method:

Put the beef in a bowl with the salt, black pepper and soy sauce and mix well.

Put all the ingredients for the sauce into a small jug or bowl and mix well.

Heat your wok over a high heat until smoking then add the rapeseed oil and swirl it around. Add the garlic and cook for a few seconds, then add the onions and stir fry them until they are translucent.

Add the beef and sear on one side for 20 seconds, then turn them over and cook to your liking (medium is probably best). Season with the rice wine or sherry.

Add the red peppers and toss for 30 seconds or until slightly softened.

Remove the beef, onions and peppers from the wok and set aside on a plate.

Add the sauce to the wok and cook it until it reduces and becomes sticky.

Return the beef, peppers and onions to the wok and toss it with the sauce.

Garnish with coriander and serve it with jasmine rice and Garlic Wok Tossed Baby Pak Choi.

Far more successful was the fabulous “Fire Islands”, which has a catch-all description of “recipes from Indonesia”, and which became an even better experience when it became clear that the author, Eleanor Ford, was happy to get involved and comment on what people had done, and how it had gone. She even agreed to a live Q&A session on Facebook where she proved most engaging. As a result I intend to lay hands on her other book, “Samarkand”, as well, especially as there is a plov recipe in it! As for “Fire Islands”, it’s already won two Gourmand World Cookbook Awards in 2020 (in the categories International and Spices), plus it won in its category (Food and Travel) in the Edward Stanford Travel Writing Awards for 2020 as I type this. I think those awards are thoroughly well deserved.

But first, the blurb: “Steep verdant rice terraces, ancient rainforest and fire-breathing volcanoes create the landscape of the world’s largest archipelago. Indonesia is a travellers’ paradise, with cuisine as vibrant and thrilling as its scenery. For these are the original spice islands, whose fertile volcanic soil grows ingredients that once changed the flavour of food across the world. On today’s noisy streets, chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. In homes, shared feasts of creamy coconut curries, stir-fries and spiced rice are fragrant with ginger, tamarind, lemongrass and lime. The air hangs with the tang of chilli and burnt sugar, citrus and spice. Eleanor Ford gives a personal, intimate portrait of a country and its cooking, the recipes exotic yet achievable, and the food brought to life by stunning photography.”

This time I got started early in the month, when I’d planned a few of the dishes for Sunday dinner (and the leftovers to be used up during the following week). An unexpected visitor meant it turned into a late-ish lunch instead. I had realised that I had all sorts of things that were suitable for use with these recipes, and thus we ended up with a veritable feast.

There was an excellent, tangy Sweet and Spicy Mushroom Tongseng, the luxuriously creamy Potato Tuturuga, a melting Sumatran Lamb Korma, with Golden Lace Pancakes, and portions of Spice Rice to mop it all up with. Our guest went back in for seconds of everything so I’m taking that as a vote of confidence! There certainly weren’t as many leftovers as I’d been counting on once we all slumped on the sofas to nurse our food babies. The only thing I didn’t succeed with were the pancakes, and that was because people were getting very hungry so I didn’t have time to mess about making them thin and lacy. I just needed to get food in front of them as soon as possible.

Sweet & Spicy Mushroom Tongseng

Serves: 4 Time: 20 minutes

Ingredients

2 lime leaves

1 lemongrass stick, trimmed and bruised

2 cm galangal, skin scrubbed, bruised

1 tablespoon oil

500 g (1 lb 2 oz) oyster mushrooms

3 tablespoons thick coconut milk

1 1/2 teaspoons dark palm sugar (gula jawa), shaved

2 teaspoons kecap manis

1 1/2 large red chillies, seeded and sliced

1 ripe tomato, cut in wedges

For the Bumbu spice paste:

1/2 teaspoon coriander seeds

4 peppercorns

1 small red Asian shallot, roughly chopped

2 garlic cloves, roughly chopped

1 candlenut or 2 blanched almonds

1 cm ginger, peeled

1 cm turmeric, peeled, or 1/4 teaspoon ground turmeric

Method:

Start by making the bumbu spice paste. For this small quantity I find this easiest to do with a pestle and mortar. Start with the coriander seeds and peppercorns, then add all the other ingredients and grind to a paste.

Put the bumbu in a large frying pan with the lime leaves, lemongrass and galangal. Drizzle in the oil and stir-fry until fragrant. Loosen the paste with a ladleful of water.

Add the mushrooms and turn to coat in the spices. Add the coconut milk, palm sugar and a good pinch of salt. Cook for 5–10 minutes. The mushrooms will release liquid as they fry. Towards the end of cooking, stir through the kecap manis, sliced chillies and tomato. Taste for seasoning.

Another night saw me tackle the equally delicious Javanese Sea Bream and Spinach, which became Monkfish, Water Chestnuts and Spinach because there was stuff which needed using up before I could even consider shopping for new ingredients. The Sweetcorn Rice went with it brilliantly and my version of Vegetable Urap with Dessicated Coconut was good too with all sorts of things (sausages, steak) as well as the fabulous fish dish. Again, I made changes to the recipe, and used yellow peppers and leeks in place of the edible fern tips or seasonal greens, the fine green beans and the beansprouts because that’s what I had to hand.

Vegetable Urap with Fresh Spiced Coconut

Serves: 2-4

Time: Varies according to your choice of vegetables!

Ingredients:

140 g (5 oz) edible fern tips or seasonal greens, roughly chopped

100 g (3. oz) fine green beans, cut in thirds

100 g (3. oz) beansprouts

1 tablespoon coconut oil

6 small red Asian shallots, sliced

4 garlic cloves, sliced

1 large red chilli, seeded and sliced

100 g (3. oz) grated fresh coconut or 80 g (1 cup) desiccated coconut

100 g (3. oz) cooked black-eyed beans (optional)

juice of a kaffir lime or lime

1 tablespoon crisp-fried shallots

Method:

Bring a large pan of salted water to the boil and add the fern tips and green beans. Cook for 2 minutes or until just tender. Add the beansprouts for the last 20 seconds of cooking. Drain and leave to cool. If you have used greens that retain a lot of water, gently squeeze them dry.

Set a wok or frying pan over a medium heat and add the coconut oil followed by the shallot and garlic. Cook, stirring frequently, until pale golden, then add the chilli and cook to just softened. Lower the heat and add the coconut along with a good pinch of salt. If using desiccated coconut, also add a splash of water to soften and help the flavours meld. Cook just for a minute, then remove from the heat and leave to cool.

Toss the vegetables and black-eyed beans (if using) with the spiced coconut and lime juice and taste for seasoning. Scatter over the crisp-fried shallots.

Food 2020 – The Great British Chefs Cookbook Club January/February 2020 - The Great British Chefs Cookbook Club As if I don't have enough to do, I've recently allowed myself to be sucked into a rather fun group on Facebook (I know, I know...), …

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ketoeasyrecipes · 4 years

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healthy recipes to lose weight

Looking for Healthy Recipes to Lose Weight?

If certainly one of your targets is to prepare dinner extra (and more healthy) at residence to stay to your weight loss targets, you may need to set your self up for achievement. A key a part of that's ensuring you've got received an arsenal of recent healthy recipes to lose weight to whip up, which are *additionally* scrumptious. It can really feel rattling close to torturous to place collectively one thing nutritious and flavorful after an extended day of labor. But upon getting a meal-planning playbook, your dinner recreation goes to enhance. Also, you will not be tempted to order takeout if you have already got a yummy, weight-loss pleasant meal prepped and able to go. These 14 healthy recipes to lose weight every have 500 energy or much less and can depart you glad sufficient to stave off cravings till breakfast. Eating wholesome after 5 p.m. simply received a lot simpler.

healthy recipes to lose weight

1. Chunky No Bean Chilli

I’ve stacked this recipe at the start of the article because it’s one of my all-time favorites. There are a couple unusual substitutions found in this recipe but as you’ll see, they pack an extra punch of savory satisfaction.

healthy recipes to lose weight

INGREDIENTS

1 ¼ pounds ground beef

2 cloves garlic

1 tablespoon dried onion or ¼ cup finely chopped fresh onion

28 oz can crush tomato

15 oz can dice tomatoes

2 tablespoons chili powder

¼ cup balsamic vinegar

1 teaspoon salt

½ teaspoon allspice

½ tsp ground cayenne pepper

1 teaspoon cumin

1 tablespoon Worcestershire sauce

1 packet sweetener optional

INSTRUCTIONS

Brown the meat and drain fat if needed.

Add the garlic, onion and chili powder and cook with meat for a couple minutes.

Add the remaining ingredients.

Simmer for about an hour.

NOTES

Also try this 19 Quick an Easy Dinner Recipes

Don’t forget to pin and save for later! 🙂

healthy recipes to lose weight

2. Egg & Bacon Muffins

healthy recipes to lose weight

INGREDIENTS

1 to 3 packs of smoked or unsmoked bacon (at least 12 strips)

6 small organic eggs

Salt and pepper to taste

INSTRUCTIONS

Preheat oven to 375ºF/190ºC/Gas Mark 5.

Grease 6 wells of a non‑stick muffin pan (or ramekins) with butter, then wrap two or three strips of bacon around the inside of each muffin cup. You may need more or less bacon depending on the size of each strip.

Gently crack one small egg into each muffin cup lined with bacon. Sprinkle a little salt and pepper.

Bake for 30-35 minutes or until bacon is crispy and eggs are cooked through to your taste.

Serve with fresh grilled juicy tomatoes.

NOTES

Also try this 14 Simple Meal Plan to Lose Weight

Don’t forget to pin and save for later! 🙂

healthy recipes to lose weight

3. Thai Fish Cakes

Fish cakes are a tasty treat and infusing them with Thai flavors make them even better, these will definitely activate your taste buds and leave you wanting more.

They have great texture on the exterior and the interior is light with a slight crispness from the green beans. When accompanied by a sweet dipping sauce it really amplifies the dish. You have an amazing plate that can be served as a snack, side or an appetizer.

healthy recipes to lose weight

INGREDIENTS

18 oz. white flesh fish fillet, boneless and skinless

2 tablespoons Thai red curry paste

1 tablespoon corn starch

1 beaten egg

4 kaffir lime leaves, finely minced

Salt and pepper to taste

5 green beans, trimmed and thinly sliced

Olive oil for frying

Dipping Sauce

3 tablespoons Reduced Sugar Tomato Ketchup

2 tablespoons chili sauce

INSTRUCTIONS

Add the fish fillet to a food processor along with the red curry paste, corn starch, beaten egg and lime leaves. Season with a little salt and pepper then process until a paste forms. Transfer the paste to a

bowl, add the thinly sliced green beans and fold into

the fish cake mixture.

When the mixture is done divide it into 8 equal portions, form the fish cakes with your hands and place them onto a platter. Once this is done fill a deep pan or wok with enough oil to deep fry the cakes and

heat oil until hot.

Fry the fish cakes in small batches for 3 minutes or until golden brown. When they are fried place them on paper towels to drain the excess oil.

As the fish cakes are draining make the sauce by adding the reduced sugar tomato ketchup and chili sauce into a small bowl. Mix well.

Plate and serve the fish cakes with the dipping sauce and enjoy every bite!

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healthy recipes to lose weight

4. Salad Niçoise

Salad niçoise is the ideal way to display a wonderful bounty of fresh ingredients. This salad is packed with protein and features seared tuna, anchovies, eggs, asparagus spears and an array of vegetables. This French salad recipe is definitely unlike any other salad you have ever had. It is loaded with great ingredients that work surprisingly well.

healthy recipes to lose weight

INGREDIENTS

Vinaigrette

¾ cup olive oil

½ cup fresh lemon juice

1 small shallot, minced

1 ½ tablespoons fresh basil leaves, minced

½ tablespoon fresh thyme, minced

1 teaspoon Dijon mustard

Pinch of dry oregano

Salt and pepper to taste

Salad

2 tuna steaks, 8 oz. each

Olive oil

½ lemon, juiced

1 tablespoon sesame oil

1 tablespoon soya sauce

Salt and pepper to taste

10-15 asparagus spears

1 cup fresh green beans

2 heads lettuce

2 ripe tomatoes

1 red onion, thinly sliced

6 hard-boiled eggs, peeled and sliced in half

¼ cup olives

Anchovies

INSTRUCTIONS

Add tuna steaks to a baking dish and coat with olive oil, lemon juice, sesame oil, soya sauce, salt and black pepper. Cover and marinade in the fridge for one hour.

Heat a large pan over medium high heat and add tuna steaks. Get a nice sear on each side. This should take about 2 minutes per side. Remove from the pan and set aside.

In a bowl add all the vinaigrette ingredients. Whisk until emulsified.

Place asparagus spears in a pot and cover with hot water from a kettle. Bring to a boil. Cook until tender. Drain, sprinkle with a little salt and pepper. Set aside.

In a smaller pot bring salted water to a boil.

Prepare an ice bath.

Blanch green beans for 3 minutes or until tender.

Place into the ice bath to maintain that lovely color. Drain beans and set aside.

Tear lettuce leaves and place into a salad bowl. Add some of the vinaigrette and toss.

Arrange on a serving platter.

Cut tuna into ½ inch strips and coat with a little vinaigrette. Place in the center of the lettuce.

Toss green beans in about 3 tablespoons of vinaigrette. Place at the end of the bed of lettuce along with the asparagus spears.

Toss tomatoes, red onion and 2 tablespoons vinaigrette in a bowl and place on the lettuce.

Add hard boiled eggs, olives and anchovies

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healthy recipes to lose weight

5. Pan Fried Steak Tomato Salad

There is nothing like a steak dinner that allows the meat to shine on the plate. All that is needed with it is a simple, lightly dressed salad. One great meal that encompasses these characteristics is a pan-fried medium steak with a tomato and rocket salad. The steak is juicy, simply seasoned, and has a nice crust on the outside. The salad has a nice peppery kick.

The sweetness from the tomatoes and a balsamic vinaigrette made with olive oil to dress the salad. The steak will be restaurant quality and the salad is light and fresh with a very satisfying depth of flavor. The first thing to do is focus on making a perfect pan-fried medium steak.

healthy recipes to lose weight

INGREDIENTS

Steak

Sirloin steak, about 1 inch thick

Salt and pepper to taste

1 teaspoon garlic granules or powder

Unsalted butter

1 teaspoon honey

Salad

1 cup cherry tomatoes

1 cup rocket

2 tablespoons olive oil

1 ½ tablespoons lemon juice

Salt and pepper to taste

INSTRUCTIONS

Steak

Bring the steak to room temperature.

Season steak liberally on both sides with salt, pepper and garlic.

Heat a large skillet over high heat.

When skillet is hot adding about 1 tablespoon of butter into the non-stick pan.

Immediately place strip steak on top of the butter (the butter helps to create a nice crust on the exterior).

Allow to sear for about 3 minutes undisturbed.

Turnover and cook for 3-4 more minutes for a medium rare steak.

Remove from skillet.

Allow to rest (resting helps retain juices).

Salad

Halve cherry tomatoes.

In a large bowl combine tomatoes and rocket.

Make a quick dressing by whisking olive oil, lemon juice, salt and pepper.

Add to salad and toss to coat. Season with a bit more salt and pepper if desired.

Now that your steak is rested and the salad is ready, slice and serve on top of salad.

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healthy recipes to lose weight

6. Stir Fry Shirataki Shrimp Noodles

Japanese Shirataki noodles are a great alternative to pasta, they contain no bad carbohydrates, the noodle is low calorie and low carb. Stir fry shrimp noodles is everything you want in a stir fry and so much more.

All the textures and tastes in this dish just work. You have your crisp elements thanks to the veggies, tender shrimp and softness from the Shirataki noodles. Aside from texture, the aroma is truly unforgettable.

healthy recipes to lose weight

INGREDIENTS

4 tablespoons dark soy sauce

2 tablespoons sesame oil

1 tablespoon Chinese cooking wine or sherry (optional)

1 thumb size piece of fresh ginger, peeled and minced

1-2 teaspoons ground white pepper

1 teaspoon granulated sugar (optional)

¼ cup olive oil

1 lb. shrimp, peeled and deveined

4 celery ribs, thinly sliced diagonally

4 scallions/spring onions thinly sliced diagonally

2 medium sized carrots, shredded

1 head of garlic, peeled and minced

1 package Shirataki noodles

INSTRUCTIONS

Prepare the sauce for the stir fry by combining the soy sauce, sesame oil, cooking wine, ginger, white pepper, sugar and mix well.

Once the sauce is done, add half of the oil to a deep saucepan or wok and heat over medium high. Add the shrimp to the hot oil and cook for 4‑5 minutes or until pink and opaque. Remove the shrimp and set those aside.

In the same pan or wok add the remaining oil along with the celery, green onions, carrots and garlic. Stir fry for about 10 minutes or until the vegetables are warmed through but still have crispness and bite. When they are done set them aside.

As for the Shirataki noodles, they are packaged in water so just take them out of the packaging and run them under hot water. Once this is done add the noodles to the hot pan or wok and stir fry for 3 minutes before adding in the sauce, shrimp and vegetables.

When all the components come together stir fry until everything is warmed through and coated with sauce. Now that the dish is ready, serve and enjoy every bite.

NOTES

Also try this 19 Vegan Dinner Recipes

Don’t forget to pin and save for later! 🙂

healthy recipes to lose weight

7. Baked Cod with Vegetables & Herbs

Cod is a wonderful product to cook with. It is a very delicate, mild fish that pairs well with so many ingredients.

With a few super fresh fillets and some thyme, it is easy to create an impressive dish that pleases all the senses.

One dish in particular that is quite phenomenal is cod fillets baked in foil accompanied by leeks and carrots. This trio is then seasoned with herbs and spices and cooked until flakey.

Baking in the foil allows the fish to steam until it is perfectly flakey and the vegetables cook down while still maintaining their bite. As for the herbs and spices, they bring the dish to new heights.

In the end you have little packets of elegance to serve and enjoy.

healthy recipes to lose weight

INGREDIENTS

Salt and pepper to taste

Dry white wine of choice

2 cod fillets (6 oz each), boneless and skinless

Lemon wedges

2 tablespoons unsalted butter

3 garlic cloves, minced finely

2 teaspoons lemon zest

1 teaspoon fresh thyme, minced

1 ½ tablespoons fresh parsley, chopped

1 cup baby carrots

2 leeks, cut into matchsticks, white and light green part only

INSTRUCTIONS

Preheat oven to 375ºF/190ºC/Gas Mark 5. Add the butter, a little garlic, a portion of the lemon zest and all of the fresh thyme to a small bowl along with a sprinkle of black pepper.

Mix to create a seasoned butter for the cod.

Once this is done, add the remaining garlic, parsley, and lemon zest to a separate bowl and mix to combine.

In a medium sized bowl toss together the carrots and leaks along with some salt and pepper.

Tear off two sheets of aluminum foil and lay them flat on the counter.

Place a mound of the leek and carrot mix in the center of each sheet of foil and add a splash of white wine along with the juice of a lemon wedge.

Add a fish fillet on the top of the vegetables and season with black

pepper.

Top each with half of the seasoned butter and fold the foil to create little packets.

Place both packets onto a baking sheet and bake for 15 minutes. After this time remove from the oven, unwrap each package to allow steam to escape and check for doneness by making sure that the fish flakes easily with a fork.

When the fish is done top with the garlic, parsley and lemon zest mixture and serve with lemon wedges.

Don’t forget to pin and save for later! 🙂

healthy recipes to lose weight

8. Chicken Chasseur

Chicken chasseur, which translates to hunter’s chicken, is a classic French dish. This super easy main course is exceptional. The chicken is super tender, the tomatoes add some acidity, the herbs provide a pronounced flavor and the mushrooms bring an amazing earthiness. Making the entire recipe in one vessel ensures that the end result is a beautiful dish that pleases all the senses.

healthy recipes to lose weight

INGREDIENTS

1 can chopped tomatoes

2 sprigs fresh thyme

2 bay leaves

4 sprigs fresh tarragon

1 small pot double or heavy cream

2 tablespoons all-purpose flour (optional)

Salt and pepper to taste

4 skinned and boned chicken thighs

2 tablespoons olive oil

1 large onion, peeled and sliced (or shallots)

1 cup sliced chestnut mushrooms

3 garlic cloves, minced

½ cup dry white wine

2 cups chicken broth

INSTRUCTIONS

Pre-heat an oven to 425ºF/220ºC/Gas Mark 7.

Quickly season the 2 tablespoons of flour with a little salt and pepper. Once seasoned coat the chicken thighs with flour and shake off the excess (this will help brown the chicken).

When the chicken is coated, add oil to a large pan and place over medium high heat. Put chicken thighs into the pan and cook until golden brown on both sides. As soon as the chicken is brown add the sliced onions along with the mushrooms and garlic. Stir continuously until the onions and mushrooms are fragrant then pour in the wine and bring to a boil for 3 minutes.

Follow by pouring in the chopped tomatoes and let the sauce boil and reduce once again for 5 minutes. Add the chicken stock, thyme, bay leaves as well as the fresh tarragon and give it a good stir. Transfer the dish to the preheated oven.

Bake for 30 to 40 minutes. After the 30 to 40 minutes have passed check the chicken for doneness (it should not be pink). Remove from the oven, stir in the heavy cream and serve with vegetables.

NOTES

Also try this 16 Chicken Dinner Recipes

Don’t forget to pin and save for later! 🙂

healthy recipes to lose weight

9. Stuffed Cabbage Rolls

healthy recipes to lose weight

INGREDIENTS

1 large white cabbage

Olive oil

1 onion, peeled and finely diced

2 garlic cloves, minced

1 carrot, peeled and finely diced

½ cup mushrooms, finely chopped

2 pounds ground meat of choice(beef, turkey, chicken or pork is fine)

18 oz. can of tomato sauce

1 tablespoon tomato puree

1 teaspoon brown sugar (optional)

1 tablespoon lemon juice

Pinch of red chili flakes

1 cup chicken broth/stock

Salt and pepper to taste

INSTRUCTIONS

With a sharp knife carefully core the cabbage and place it into a large pot. Cover the cabbage with water and bring to a boil over medium high heat. Cook for 7-10 minutes or until the leaves are pliable and tender.

When the cabbage is cooked, drain and remove it from the pot. Once cool enough to be handled remove the leaves and lay them flat. Allow to cool for a few additional minutes.

As the cabbage leaves are cooling add about a tablespoon of oil to a large pan. Heat over medium and sauté the onions, garlic, carrots and mushrooms until softened. Once this is done add the ground meat and brown. As the meat is browning preheat the oven to 350ºF/180ºC/Gas Mark 4 and grease a large baking dish with olive oil. When the meat is cooked the filling is done.

Now that you have the filling add about 2 tablespoons in the center of each cabbage leaf, fold in the sides and roll. If the leaves are too thin use two per roll (just make sure to align the spines). Once the rolls are done place them in an even layer in the non-stick baking dish.

In a medium saucepan add the tomato sauce, tomato puree, brown sugar, lemon juice, red pepper flakes and chicken broth/stock. Season with salt and pepper. Once seasoned bring the sauce to a quick and pour this over the cabbage rolls. Now just cover the dish with foil, and bake for 45 minutes. After this time uncover and cook for an additional 5-7 minutes.

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healthy recipes to lose weight

10. Cauliflower Mashed Potatoes

If you like mashed potatoes it is time to try mashed cauliflower. The appearance is very similar but the taste is so much lighter and brighter. Mashed cauliflower still has that rich quality and is packed with essential vitamins and minerals. It is also low carb and low in calories! Here is how to make this healthy mashed potato alternative.

healthy recipes to lose weight

INGREDIENTS

1 large head of cauliflower

2 tablespoons unsalted butter

2 - 3 garlic cloves, minced

Olive oil

Salt and pepper to taste

INSTRUCTIONS

Fill a large pot with water, attach a steamer basket and bring to a boil over high heat. If you do not have a steamer basket on hand simply cover pot and bring water to a boil.

As the water is heating up cut the head of cauliflower in half with a sharp knife and carefully remove the stem. Once this is done chop the cauliflower into small pieces.

Steam or boil the cauliflower for about 15 minutes. During this time drizzle a little oil in a small pan and sauté the minced garlic. Sauté while stirring until softened and fragrant.

Check that the cauliflower is tender and remove pot from the heat. Drain the water and transfer vegetable to a mixing bowl along with the garlic, use a hand held potato masher to crush the cauliflower, then add the butter, some salt and a generous amount of pepper. Pound until smooth, taste and adjust seasonings as needed.

Now that the mashed cauliflower is done simply transfer to a plate and serve as desired.

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healthy recipes to lose weight

11. Zucchini Lasagna

Lasagna is a lovely dish. It has the signature layers, the richness, tomato sauce and of course cheese. Although often made with lasagna noodles, why not reduce the carbs and replace the noodles with zucchini (courgetti)? Doing so brightens up the dish and takes out the heaviness while retaining the richness that every lasagna should have.

healthy recipes to lose weight

INGREDIENTS

Olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 lb. ground beef or turkey

24 oz. tomato sauce

1 teaspoon oregano

2 sprigs fresh basil, chopped

16 oz. shredded skim-milk mozzarella plus more for topping

½ cup freshly grated parmesan plus more for serving

2 eggs

4 medium zucchini (courgetti’s), cut in ⅛-inch-thick slices

Salt and pepper to taste

INSTRUCTIONS

Preheat oven to 350ºF and heat a large skillet over medium. Add some olive oil into the skillet along with the onion and garlic. Cook until softened and fragrant. Add the ground meat into the skillet and brown. Season generously with salt and pepper.

Pour the tomato sauce into the pan with the browned meat, add in the oregano, basil and simmer for 10-12 minutes.

As the meat sauce is simmering, combine the mozzarella, parmesan cheese and egg in a bowl to make the mixture for the cheese layer. Mix until the egg is evenly distributed into the cheese.

Direct your attention to the sauce. Taste and adjust seasonings as needed. When the sauce and cheese mix is done, lightly coat a 9 by 13 inch baking dish with oil and arrange the slices of zucchini in an even layer on the bottom. Top this layer with half of the meat sauce and a layer of the cheese mixture. Repeat the layers and finish with zucchini.

Top with mozzarella cheese and cover the lasagna with foil. Bake in the oven for 45 minutes before removing the foil and returning it to the oven for an additional 15 minutes.

Remove from the oven, cool for about 5 minutes, plate and serve with a little parmesan cheese if desired.

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healthy recipes to lose weight

12. Gluten-Free Pizza

healthy recipes to lose weight

INGREDIENTS

3 cups (440 g) gluten-free flour blend

1 cup (160 g) white rice flour

1 cup (160 g) brown rice flour

1 cup (120 g) tapioca flour

¾ tsp xanthan gum)

1 tsp salt

½ tsp baking powder

3 Tbsp (37 g) sugar, divided

1 Tbsp (10 g) yeast

1 ¼ cup (300 ml) warm water, divided

1 Tbsp (15 ml) olive oil

Sugar-Free Pizza sauce

1 cup pepperoni

1 cup skim-milk mozzarella & and desired veggies

INSTRUCTIONS

Preheat oven to 350 degrees F (176 C).

In a small bowl, combine yeast and ¾ cup (180 ml) warm water about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp (12 g) of the sugar a few minutes in.

In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp (25 g) sugar. Whisk until well combined.

Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional ½ cup (120 ml) warm water before stirring. Then stir it all together until well combined, using a wooden spoon.

Lightly coat a baking sheet or pizza stone with nonstick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the

dough out to the edge. You want it to be pretty thin, less than ¼ inch.

Put the pizza in the oven to pre‑bake for roughly 25‑30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.

Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy‑free. Pop back in oven for another 20‑25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.

Cut immediately and serve. Reheats well the next day in the oven or microwave.

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healthy recipes to lose weight

13. Coconut Lime Chicken

This coconut lime chicken is for everyone out there who gets unbelievably bored eating plain old chicken day in and day out but can’t be bothered with making anything too fancy for dinner.

healthy recipes to lose weight

INGREDIENTS

4 skinless, boneless chicken breasts, about 1 ½ pounds

¼ teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon coconut oil

½ cup red onion

1 whole red chili, chopped optional

1 cup organic chicken stock

2 tablespoons lime juice, about 1 large lime

1 tablespoon chopped cilantro

½ teaspoon red chili flakes

½ cup full fat coconut milk from a can or coconut cream

pinch turmeric powder (optional for color)

1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional

INSTRUCTIONS

Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness.

This will help the chicken cook evenly and make for more tender chicken.

Sprinkle each side of the chicken with salt and pepper.

Melt the coconut oil in a large skillet over a medium high heat on the stove.

Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side.

Remove the chicken and set aside on a plate.

The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.

Wipe down the pan with a paper towel to remove black/brown bits. Add a little more oil along with the chopped onion to the same skillet and sauté for a few minutes to soften.

Add the chili pepper if you're using it.

Sauté another couple of minutes.

Add the chicken stock, lime juice, cilantro and chili flakes.

Bring the mixture to a boil and then reduce down to a simmer.

Add the coconut milk (and the turmeric if using) and bring to simmer again for another 5 minutes.

Add the starch and water at this time if you're using it.

You may need to raise the heat slightly higher to bring this to a boil to activate the starch.

Once the sauce thickens reduce it back down to a simmer.

Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.

Serve with rice or cauliflower rice with the sauce spooned over the top. Add an extra sprinkling of cilantro & chilies and enjoy!

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14. Chicken Nuggets

healthy recipes to lose weight

INGREDIENTS

2 lbs. boneless, skinless chicken breasts

½ Cup Dill Pickle Juice

2 eggs, Beaten

1 can Full-Fat Coconut Milk

½ C. Arrowroot Powder

2 Tbsp Paprika

2 tsp garlic powder

¼ tsp cayenne pepper

Salt and pepper to taste - I like to use sea salt

½ Cup coconut oil for frying

INSTRUCTIONS

First, prepare the chicken by dicing into 1-2-inch cubes.

Add diced chicken and pickle juice to a mixing bowl and cover.

Refrigerate for at least 6 hours and up to 24 hours.

After chicken has marinated in pickle juice, drain pickle juice from bowl and add coconut milk and beaten eggs to the chicken.

Toss the chicken in the mixture and let sit for at least 5 minutes.

Mix the dry ingredients- arrowroot powder, salt & pepper, garlic powder, cayenne, and paprika in a shallow pan.

Add batches of chicken to the dry ingredients.

Make sure to cover each piece of chicken completely with dry ingredients.

Shake off excess powder and place on lined baking sheet.

Heat a cast iron skillet with the coconut oil on mediumhigh heat.

Once the oil is hot, add one batch of chicken at a time.

Do not crowd the chicken- this will take 3 or 4 batchesand make sure to turn each piece individually once the

crust has browned, about 3 or 4 minutes per side.

Drain cooked chicken on a drying rack over a baking sheet.

Keep cooked chicken warm in the oven at 170 degrees.

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healthy recipes to lose weight

#vegan #keto #milton #family #dinner #mouse #animals #imgur #video #frog #hungry #bug #eat #snack #up

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wellnessroutines · 6 years

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60+ Simple and Delicious Weight Watchers Crockpot Recipes

Nothing claims Fall like a crockpot slowly cooking your dish, simmering your meats, veggies and also natural herbs for an aroma that is equivalent components succulent and also hearty. As the temperature level outside decreases and the days obtain much shorter, most of us transform our focus to staying at residence, rather compared to hitting the health club. Include these Weight Watcher's crockpot dishes to the mix for the days when you understand you're not leaving your couch.

Fall and also Wintertime could come to be the periods of hibernation for some people, as well as vacation parties and cooking escalate the temptation to load ourselves with sugary foods as well as baked goods. It's fantastic to delight every now and then, however you cannot let your healthy consuming entirely fly out the window.

These Weight Viewer's crockpot recipes are healthy and also will certainly help you view your weight. They're loaded with nourishing, delightful components that will certainly make you crave them once more as well as again.

You can quite a lot slow-moving chef anything these days, from stew to chicken teriyaki, to shrimp as well as vegetable curry. There's something around slow-moving prepared dishes that make them incomparable. They exude with taste as well as are cooked to perfection.

Stepping right into your home after a lengthy day to the odor of a house prepared meal is absolutely nothing except elegant, and also these 60+ crockpot recipes will certainly maintain you satisfied all period long. Don't have a crockpot? TheBlack Decker Digital Slow Cooker comes extremely recommended.

And if you're just getting into crockpot food preparation, you could additionally take a look at this book: 100 Weight Viewer's Slow Cook Recipes. Delight in these crockpot dishes to keep you full as well as healthy and balanced throughout the season.

Soups and Appetizers

1. Slow Stove Spinach, Artichoke, as well as Kale Dip (Slender Kitchen area)

2. Slow Stove Blissful Butternut Squash Soup (Skinny Preference)

3. Slow Cooker Stuffed Cabbage Rolls (Things Recipes)

4. Slow Cooker Cranberry Meatballs (Basic Nourished Living)

5. Slow Cooker Chicken and also Mushroom Sauce (Skinny MS)

6. Skinny Slow Cooker Cheeseburger Soup (Passionate Dime Pincher)

7. Chunky Crockpot Tomato Soup (A Mommy's Take)

8. Slow Cooker Black Looked at Peas with Ham (Danica's Daily)

9. Buffalo Poultry as well as Quinoa Meatballs (Slender Kitchen)

10. Lentil Soup (Everyday Virtuoso)

11. Skinny Slow Cooker Broccoli Cheese Soup (Mommy Undertakings)

12. Crockpot Potato Soup (Secret Component)

13. Slow Cooker Moroccan, Chickpea and also Turkey Stew (Skinny Preference)

14. Slow Stove Savory Superfood Soup (Skinny MS)

15. Crockpot Poultry Noodle Soup (Laa Loosh)

16. Slow Cooker Stuffer Pepper Soup (8 Recipes)

17. Slow Cooker Minestrone (Skinny MS)

18. Tomato Spinach Soup (Weight Watchers Recipes)

19. Warm as well as Sour Soup (Weight Watchers Recipes)

20. Slow Stove Taco Soup (Recipe Diaries)

21. Slow Cooker Sausage Gnocchi Soup (Slender Cooking area)

22. Weight Watchers Friendly Tortellini Soup (The Mama Enjoys)

23. Slow Stove Hen Orzo Soup (Feeding the Flamingo)

Lunch

1. Slow Cooker Chicken Enchiladas (Skinny MS)

2. Slow Cooker Beef Wine red (KitchMe)

3. 3-Ingredient Slow Cooker Salsa Hen (Live Laugh Rowe)

4. Crockery Pot Santa Fe Hen (Skinny Preference)

5. Crockpot Sweet and Sour Hen (KitchMe)

6. Slow Cooker Black Bean and Spinach Enchiladas (Laa Loosh)

7. Slow Cooker Sweet and also Tangy Poultry (Emily Bites)

8. Slow Cooker Manhattan Clam Chowder (Simple Nourished Living)

9. Slow Stove Pork Carnitas - Mexican Drew Pork (Slim Preference)

10. Green Turkey Chili Soup (Skinny MS)

11. Crockpot Salsa Hen (Dish Diaries)

12. Slow Cooker French Dip Sandwiches with Caramelized Onions (Skinny Preference)

13. Slow Stove Spicy BBQ Brisket (Danica's Daily)

14. Skinny Taco Chili (Skinny Kitchen)

15. Slow Stove Hawaiian Drew Pork (Dish Diaries)

16. Healthy and balanced Gumbo (Everything Began With Paint)

17. Slow Cooker Broccoli, Wild rice, and Cheddar Casserole (Skinny MS)

18. Slow Cooker Jalapeño Poultry Tacos with Creamy Cilantro Sauce (Slender Kitchen area)

19. Slow Cooker Beef Meatballs with Broccoli Rabe (Skinny MS)

20. Beef Tips in Mushroom Sauce Crockpot Recipe (Laa Loosh)

Dinner

1. Crockpot Chicken Teriyaki (KitchMe)

2. Olive Garden Slow Cooker Pasta Fagioli (Simple Nourished Living)

3. Slow Stove Mandarin Beef (Slim MS)

4. Slow Cooker Hen and Sauce (Weight Viewer Mommy)

5. Crockpot Hen and Dumplings (Imitation deliberately)

6. Skinny, Crockpot Balsamic Pork Tenderloin (Skinny Kitchen area)

7. Crockpot Lasagna (Food)

8. Delicious Slow Cooker Beef Stew (Details Recipes)

9. Easy Slow Stove Shrimp Curry (Simple Nourished Life)

10. Slow Stove Spicy Braised Beef (Slender Kitchen)

11. Chicken as well as Stuffing Crockpot Recipe (Fab Enjoyable Siblings)

12. Slow Stove Skinny Poultry Enchiladas (Tone as well as Tighten)

13. Slow Stove Kickin' Chicken Pasta (Emily Bites)

14. Slow Cooker Sesame Ginger Hen (Slender Kitchen area)

15. Crockery Pot Salmon Fillets as well as Asian Style Veggies (Basic Nourished Kitchen area)

16. Slow Stove Cheesy Spinach Pasta (Skinny MS)

17. Slow Stove Hoisin Hen Dish (Cookin Canuck)

18. Honey Balsamic Pork (If You Have an Egg)

19. Slow Cooker Cheesy Hen and also Potatoes (Information Recipes)

20. Luscious Crockpot Chicken Stew (The Cozy Chef)

21. Slow Stove Hen Pot Roast (Skinny MS)

Are you starving? I sure am. This list of Weight Spectator's crockpot dishes will certainly keep you full and also healthy and balanced this season, while maintaining your weight in check. Get cookin'!

#gym #Health #health club #weight

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markclutch2-blog · 5 years

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Skewer This: 19 Kickass Kebabs for Your Cookout

[Photographs: Morgan Eisenberg, Joshua Bousel, J. Kenji López-Alt]

I love putting kebabs on the menu when I'm planning a cookout—they're infinitely variable, easy to prep ahead of time, quick to cook, and pre-portioned for easy serving. We've got plenty of recipes to make sure all your guests are happy, from Thai- and Balinese-style chicken satay to pork kebabs marinated with Cuban mojo and vegetarian skewers marinated with balsamic vinaigrette. That's just the start, though—check out our guide to grilled skewers and you'll be coming up with your own recipes in no time.

A note on equipment: Not all skewers (the sticks themselves) are created equal, so check out our favorites before you settle for whatever's on sale. (And here's a tip for how to assemble your kebabs without pricking yourself.)

Chicken

[Photograph: Emily and Matt Clifton]

Chicken skewers often rely on long marinades to build flavor, but this intense lemon-garlic marinade only needs a few minutes to do its thing. We pair the chicken with tomatoes, which we grill on separate skewers since they cook up a lot quicker. For a hit of freshness, serve the kebabs with a basil chimichurri.

Grilled Lemon-Garlic Chicken and Tomato Kebabs With Basil Chimichurri Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

If you've never tried making yakitori, negima is the easiest way to start. The simple dish is nothing more than skewers of chicken thigh and scallion that are grilled and brushed with homemade teriyaki sauce. Want something slightly more involved? Check out our recipe for tsukune, or Japanese chicken meatballs.

Japanese Chicken Skewers With Scallion (Negima Yakitori) Recipe »

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[Photograph: Vicky Wasik]

These skewers also draw inspiration from Japan, but instead of teriyaki sauce they get marinated in a tangy mixture of soy sauce, vinegar, mirin, and sugar known as nanbansu, which is often used as a sauce for fried chicken. You can use either breast meat or thigh meat, or both. Just remember to reserve some of the nanbansu to serve as a dip alongside.

Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu) Recipe »

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[Photograph: Shao Z.]

In case you hadn't noticed, we're big fans of using chicken thigh for kebabs—it's juicier and more flavorful than chicken breast. Here we give the chicken even more flavor by marinating it with coconut milk, fish sauce (to up the umami), curry powder, garlic, shallot, and red pepper.

Grilled Curry Chicken Kebabs Recipe »

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[Photograph: Morgan Eisenberg]

These sweet and savory Vietnamese-inspired chicken skewers are marinated in orange juice and fish sauce and brushed with a caramel glaze made of light brown sugar, rice vinegar, garlic, ginger, shallots, honey, and more orange juice and fish sauce. For texture we roll the skewers in crunchy sesame seeds and sliced almonds after the final coat of the glaze.

Crispy Caramel Chicken Skewers Recipe »

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[Photograph: J. Kenji López-Alt]

Our version of classic Thai satay is made with pieces of chicken thigh marinated in a mixture of coconut milk, fish sauce, palm sugar, and a variety of aromatics and spices. The most time-consuming part of the recipe is making the dipping sauce—if you want to cheat you can make a quick version with just chunky peanut butter, store-bought curry paste, lime juice, soy sauce, garlic, and sugar.

Thai-Style Chicken Satay With Peanut-Tamarind Dipping Sauce Recipe »

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[Photograph: Morgan Eisenberg]

These skewers are a riff on chicken saltimbocca, but to balance out the saltiness of the prosciutto, we thread a few chunks of semifirm peaches on for a bit of sweetness. We also double up on the sage; sage leaves go on the skewer, but chopped sage is included in the light white wine marinade, which flavors the chicken and helps it stay juicy while on the grill.

Grilled Chicken and Peach Saltimbocca Skewers Recipe »

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[Photograph: Morgan Eisenberg]

All it takes is some fresh herbs and a handful of pantry ingredients to create the marinade for these flavorful chicken skewers. The punch of Dijon mustard and fresh lemon juice is balanced out by honey, while fresh tarragon keeps the skewers tasting fresh and light.

Grilled Tarragon-Mustard Chicken Skewers Recipe »

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Pork

[Photograph: J. Kenji López-Alt]

There's more to satay than the Thai chicken version. To expand your horizons, check out this Balinese pork shoulder satay. The marinade, dipping sauce, and glaze are all made with a spice paste made from lemongrass, dried chilies, garlic, shallots, coriander, white pepper, and sugar. We make the paste with both a mortar and pestle (for the best flavor extraction) and a food processor (to save time and energy).

Balinese Pork Satay (Sate Babi) With Sweet Soy Glaze and Peanut Sauce Recipe »

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[Photograph: Shao Z.]

Thick, sweet, funky gochujang is a great alternative to more ubiquitous chili condiments like Sriracha and chili-garlic sauce. Here we mix it with honey, sake, and soy sauce to make a marinade for pork belly and vegetables. Gochujang is fairly tame in terms of heat—this dish isn't as scary as the color might make you think.

Grilled Pork Belly Kebabs With Sweet-and-Spicy Gochujang Marinade Recipe »

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[Photograph: Joshua Bousel]

These pork kebabs are marinated with Cuban mojo, a tangy sauce made with sour-orange juice and garlic—if you don't have access to sour oranges, a mix of orange juice and lime juice will work. Sweet mangos are perfect for balancing the acidic sauce, but make sure to use firmer, slightly underripe ones so that they don't fall off the skewers.

Mojo-Marinated Pork Kebabs With Mango Recipe »

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Beef

[Photograph: Shao Z.]

While not as well known as the food of Thailand or Vietnam, Cambodian cooking is well worth exploring. Much of the country's cuisine is based on kroeung, aromatic flavor pastes that form the foudnation for all sorts of dishes. In this recipe that means aromatics like lemongrass, bay leaves, thyme, citrus zest, and cinnamon, which we mix with fish sauce and oil and use to coat strips of sirloin or flank steak.

Cambodian Grilled Lemongrass Beef Skewers Recipe »

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[Photograph: Joshua Bousel]

These easy beef kebabs use one sweet-and-savory sauce for both the marinade and the glaze. We start with what is essentially a teriyaki sauce base and add ginger, garlic, red pepper flakes, and pineapple juice. To go with the juice we add chunks of pineapple to the skewers, along with red onion and bell pepper.

Ginger-Teriyaki Beef Kebabs Recipe »

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[Photograph: Joshua Bousel]

If you're not going to serve steak at your cookout, then how about kebabs packed with all the flavors of a classic steakhouse dinner? These hearty sirloin tip, mushroom, and onion skewers are marinated in a steak sauce-style mix of Worcestershire, Dijon mustard, and soy sauce.

Steakhouse Kebabs Recipe »

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Lamb

[Photograph: J. Kenji López-Alt]

Walk into an Indian market and you're bound to find pre-packaged seekh kebab spices, but you're much better off making the mixture from scratch. Our version uses a blend made with spices like black peppercorns, coriander seed, paprika, and amchur powder. Made of dried mango, amchur adds a wonderful sour note to the kebabs—if you can't find it then use citric acid powder, tamarind paste, or lime juice in its place.

Seekh Kebabs (Pakistani Spicy Grilled Ground Meat Skewers) Recipe »

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[Photograph: J. Kenji López-Alt]

If you've ever had the cumin lamb burger from New York's Xi'an Famous Foods, then you already know that lamb is very popular in parts of China. Yang rou chuan is a street food favorite in Beijing made by grilling lamb shoulder chop with a mixture of cumin and chili flakes—our version also adds granulated garlic, fennel seeds, and Shaoxing wine.

Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe »

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Vegetarian

[Photograph: Joshua Bousel]

These meatless skewers are made with zucchini, red onion, grape tomatoes, and halloumi—a squeaky Cypriot cheese that works wonderfully for grilling. To flavor the cheese and veggies we turn to an olive oil, lemon juice, vinegar, garlic, oregano, and mint vinaigrette.

Halloumi and Vegetable Skewers Recipe »

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[Photograph: Joshua Bousel]

To make vegan-friendly skewers we keep the zucchini, red onion, and grape tomatoes and swap the cheese out for yellow squash and bell pepper. You can add other vegetables if you'd like, but make sure to go with sturdy ones that can hold up to being skewered and grilled.

Balsamic Vegetable Skewers Recipe »

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[Photograph: J. Kenji López-Alt]

Yakitori is really all about the chicken, but that doesn't mean there isn't room for a few vegetable sides. Grilled shishito peppers brushed with teriyaki sauce are one of my favorite yakitori pairings. Be sure to double-skewer the peppers—I've learned the hard way that it's basically impossible to flip them otherwise.

Grilled Skewered Shishito Peppers With Teriyaki Glaze Recipe »

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This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/kebab-recipes

#read more #see more #check it out #interesting #learn more

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biteblue81-blog · 5 years

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Skinnytaste Meal Plan (December 17-December 23)

posted December 15, 2018 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

The holidays are always so crazy, so I hope these meal plans can help simplify your life!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (12/17) B: Loaded Baked Omelet Muffins (2) with an orange (0) L: Slow Cooker Salsa Chicken with Black Beans and Corn (3) with Cilantro Lime Cauliflower “Rice” (1) and 1 ounce avocado (1)* D: Three Cheese Tortellini and Mushroom Soup (4) and a green salad (0) with 2 tablespoons light balsamic vinaigrette (2)** Totals: Freestyle™ SP 13, Calories 1,036***

TUESDAY (12/18) B: Loaded Baked Omelet Muffins (2) with a pear (0) L: Slow Cooker Salsa Chicken with Black Beans and Corn (3) with Cilantro Lime Cauliflower “Rice” (1) and 1 ounce avocado (1) D: LEFTOVER Three Cheese Tortellini and Mushroom Soup (4) and a green salad (0) with 2 tablespoons light balsamic vinaigrette (2) Totals: Freestyle™ SP 13, Calories 1,071***

WEDNESDAY (12/19) B: Loaded Baked Omelet Muffins (2) with an orange (0) L: Slow Cooker Salsa Chicken with Black Beans and Corn (3) with Cilantro Lime Cauliflower “Rice” (1) and 1 ounce avocado (1) D: Filipino Adobo Chicken (5) with ¾ cup brown rice (5) and Asian Cabbage Mango Slaw (1) Totals: Freestyle™ SP 18, Calories 1,149***

THURSDAY (12/20) B: Loaded Baked Omelet Muffins (2) with a pear (0) L: Slow Cooker Salsa Chicken with Black Beans and Corn (3) with Cilantro Lime Cauliflower “Rice” (1) and 1 ounce avocado (1) D: 1 ¼ cup No Bean Turkey and Sweet Potato Chili (6) with 2 tablespoons light sour cream (1) Totals: Freestyle™ SP 13, Calories 1,108***

FRIDAY (12/21) B: Greek Yogurt with Berries, Nuts and Honey (5) L: Orange and Arugula Salad with Red Onion and Gorgonzola (4) with a small multigrain roll (3) D: Tequila Lime Shrimp (2) with Chipotle’s Cilantro Lime Rice (6) and 1 ounce avocado (1) Totals: Freestyle™ SP 21, Calories 990***

SATURDAY (12/22) B: Banana Cranberry Bread (3) and a hard-boiled egg (0) L: Chicken, Shiitake Mushroom and Wild Rice Soup (7) D: DINNER OUT! Totals: Freestyle™ SP 10, Calories 366**

SUNDAY (12/23) B: LEFTOVER Banana Cranberry Bread (3) and a hard-boiled egg (0) L: LEFTOVER Chicken, Shiitake Mushroom and Wild Rice Soup (7) D: Salisbury Steak Meatballs (5) with Skinny Garlic Mashed Potatoes (5) and Roasted Asparagus (0) Totals: Freestyle™ SP 20, Calories 828***

**Prep lunch for the week Sunday night.

**Green salad makes enough for leftovers Tuesday. It includes 12 cups mixed greens, 4 scallions, 1 can drained chickpeas and 1 cup each: carrots, tomato, and cucumber.

***This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**google doc

Shopping List:

Produce

1 small and 2 medium oranges

2 medium pears

9 ounces shitake mushrooms

8 ounces baby bella mushrooms

5 ounces sliced white mushrooms

1 small and 2 medium heads garlic

2 pounds (4 medium) Yukon gold potatoes

1 (6-ounce) container fresh berries (your choice)

1 medium sweet potato

1 (slightly under-ripe) mango

2 medium (1 ½ pound each) heads cauliflower

1 small bag (or 1 cup loose) fresh cranberries

3 small (4-ounce each) Hass avocados

3 medium (ripe) bananas

1 large bunch scallions

1 jalapeño (optional, for Adobo)

½ small head green cabbage

5 medium limes

1 pound fresh asparagus

1 small bunch celery

1 medium bunch carrots

1 large bunch cilantro

1 small red bell pepper

1 (10-ounce) clamshell mixed baby greens

1 (5-ounce) bag or small bunch baby arugula or baby spinach

1 small cucumber

1 small and 2 medium vine-ripened tomatoes (or 1 dry pint cherry tomatoes)

1 small red onion

2 small and 1 large yellow onions

Meat, Poultry and Fish

1 package center cut bacon

1 pound (2) boneless, skinless chicken breasts

1 pound (24) peeled and deveined jumbo shrimp

1 ¾ pounds 93% lean ground turkey

½ pound 93% lean ground beef

14 ounces boneless, skinless chicken thighs

30 ounces (8) chicken drumsticks

Grains

1 package three cheese tortellini (Buitoni)

1 large bag dry brown rice

1 small multigrain roll

1 small bag white whole wheat flour

1 package long grain and wild rice combo (I used Carolina)

1 small package whole wheat seasoned breadcrumbs

1 small bag long grain or Basmati rice (can sub 1 cup brown rice in Chipotle Lime Rice, if desired)

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Adobo seasoning

Cumin

Garlic powder

Light balsamic vinaigrette (or make your own with ingredients in list)

Reduced sodium soy sauce*

Sesame oil

Black sesame seeds (can sub all white in Asian Slaw, if desired)

White sesame seeds

Chili powder

Paprika

Bay leaves

Apple cider vinegar

Rice vinegar

Red wine vinegar

Worcestershire sauce

Mustard powder

Honey

Balsamic vinegar

Crushed red pepper flakes

Vanilla extract

Dairy & Misc. Refrigerated Items

2 dozen large eggs

1 (8-ounce) container light sour cream

1 (6-ounce) container nonfat plain Greek yogurt

1 small container crumbled gorgonzola (or bleu) cheese

1 small wedge Parmigiano Reggiano (optional, for Tortellini Soup)

1 (8-ounce) bag reduced fat shredded cheddar cheese (I like Sargento)

1 small box butter

1 (8-ounce) bottle skim milk

Frozen

1 (10-ounce) package corn kernels

1 small package frozen spinach

Canned and Jarred

1 (15-ounce) can reduced sodium black beans

1 small jar chunky mild salsa

1 (15-ounce) can chickpeas

1 (8-ounce) can tomato sauce

1 (10-ounce) can RoTel mild tomatoes with green chilies

4 (32-ounce) cartons reduced sodium chicken broth

1 (15-ounce) can reduced sodium beef broth

1 (8-ounce) can or (4.5-ounce) tube tomato paste

Misc. Dry Goods

1 small bag chopped walnuts

1 small bottle tequila

1 small bag granulated sugar

1 small bag turbinado sugar

Baking soda

1 small bag/box light brown sugar

posted December 15, 2018 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-december-17-december-23/

0 notes

chefshawnacaters · 5 years

Text

Chef Shawna’s Meal Prep Menu

Breakfast

Basic Egg Breakfast • $9

Locally sourced (Lee’s Summit) organic Scrambled Eggs, Bacon or Sausage, Chef’s Breakfast Biscuit. Side of Fruit.

The “Crunchy Granola” • $10

Homemade Rustic Granola served with Fresh Berries, Greek Yogurt, Sliced Almonds, and Local Raw Honey.

*Protein Box* • $12

Two Hard Boiled Eggs. New York Sharp Cheddar Cheese. Fresh Berries. Roasted Cold Chicken Breast. Pistachios.

The Continental Platter • $28 (feeds 6/8 people)

A combination of breakfast Muffins and Assorted Pastries.

Lunch

Street Taco Lettuce Wraps • $11

Three Street Taco Lettuce Wraps (choice of chicken, beef, or black beans) topped with chopped tomatoes and diced red onions . Served with Chile Lime Mangos and a side of Black Beans.

Super Power Packed Salad • $10

Roasted sweet potatoes, black beans, fresh squeezed lime juice, extra virgin olive oil, fresh herbs and spices, sliced tomatoes, and avocado. Add Chicken Breast $5.

Buffalo Chicken Wrap • $11

Organic Hormone-Free Chicken Breast tossed in Chef Shawna’ s Fire Wing Sauce, blue cheese crumbles, shredded lettuce. Served with Carrot and Celery Sticks with a Side if Ranch.

The Farmers Market Sando • $10

Organic Multi Grain Bread with Homemade Hummus, Roasted zucchini, Grilled Peppers, roasted onions, tomatoes, and fresh herbs. Feta Cheese Optional. Served with Pasta Salad or Side of Fruit.

Blue Turkey Club Wrap • $11

Fresh Roasted Sliced Turkey, Locally Sourced Bacon, blue cheese crumbles, chopped tomatoes, sliced avocado, hard boiled egg, and a mixture of field greens. Served with Pasta Salad or Side of Fruit.

Chicken Verde Sopa • $7 (Small) $11 (Large)

Pulled slow roasted Chicken Breast simmered with a blend of Onions and Poblano Chilies, and Tomatillos. Served with White Rice and Fresh Cilantro.

Country Vegetable Soup • $5 (Small) $9 (Large)

A Hearty Mix of Vegetables and Potatoes in a rich Vegetable Broth.

Dinner

BBQ Chicken Plate • $14

Grilled Chicken Breast glazed with a KC Style BBQ Sauce. Accompanied with Baked Three Cheese Macaroni and Peppered Green Beans. Served with a Corn Muffin.

Mom’s Meatloaf • $14

Ground Sirloin Homestyle Meatloaf... just like Mom used to make. Served with Mashed Potatoes n Gravy and Honey Glazed Carrots.

Lasagna Primavera • $15

A Hearty Two Person Portion of Chef Shawna’s Lasagna Primavera. Made with a Four Cheese Blend, Garlic White Sauce, Broccoli, Zucchini, Red Peppers, Onions, Spinach, Mushrooms, and Cauliflower. Served with Garlic Bread.

White Wine & Herb Poached Salmon • $15

Poached Atlantic Salmon Served on a Zucchini and Corn Hash with Lemon Butter Sauce.

Snacks

Jerky Pack • $7 (Small) $11 (Large)

Kansas City Chicken Sticks (BBQ)

Teriyaki Pineapple Chicken

SoCal Carne Asada Jerky

Organic Protein Balls • $9 (Small Pack) $14 (Large Pack)

*Nut free options available

Kids Menu

Grilled Chicken Fingers • $10

Four Grilled Chicken Fingers. Steamed Broccoli with Homemade Cheese Sauce. Chef’s Chunky Applesauce.

Mom’s Meatloaf • $10

Plain Meatloaf topped with “Ketchup” and served with Steamed Broccoli with Homemade Cheese Sauce. Chef’s Chunky Applesauce.

Sweet Tooth

Chef’s Homemade Cookies

• $4 1/2 Dozen

• $6 Dozen

0 notes

thehungrykat1 · 3 years

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The Fatted Calf: A Charming Hidden Dining Spot in Tagaytay

Dining out these days is not just a matter of looking for the closest restaurants that can satisfy your cravings. Health and safety are now a top priority, which means that spacious, al fresco dining venues are given more importance when choosing where the go. If it’s the fresh breeze and wide open spaces that you long for, then this hidden gem along the borders of Tagaytay and Cavite is the best place to spend a relaxing, enjoyable and scrumptious weekend.

The Fatted Calf Farmhouse Kitchen is a quaint restaurant in upland Silang, Cavite, less than a kilometer away from Tagaytay and the picturesque Tagaytay ridge. This charming house turned farm-to-table restaurant focuses on its fresh ingredients and beautiful gardens to the delight of its customers who usually make the trek all the way from Manila. It was my first time to visit The Fatted Calf a few weeks ago and it was truly worth the weekend ride.

The Fatted Calf is open on Fridays from 10am to 8pm and on Saturdays and Sundays from 8am to 8pm. This is one of the best weekend destinations you can plan, especially for those who have been quarantined in Manila for the past months. The open-air dining spots around the house felt really safe and relaxing.

Temperature checks are done at the entrance and hand sanitizers are available for all guests. The restaurant adheres to all safety protocols and maximum dining capacities set by the local and national governments.

We had heard about The Fatted Calf even before the pandemic started, but we never got to visit it until now. The location is a bit hidden along one of the streets on the Tagaytay ridge, but simply use your Waze or Google Maps and you can easily find it. It’s just a few blocks away from Anya Resort Tagaytay which we also visited last December.

This residential house was mostly kept in its original form so you will feel like an esteemed house guest. You can choose your own cozy dining spot around the house.

They also have a very pretty backyard garden which is probably more suited for romantic dates. This must really look so colorful in the late afternoon and evenings. I’m sure there have been a lot of weddings, receptions, and birthday parties held in this part of the property.

The Fatted Calf is owned and managed by the lovely husband and wife tandem of Chef Jayjay SyCip and Chef Rhea Castro SyCip. Jayjay takes care of all the savory items while Rhea handles the desserts and pastries. I first met Chef Rhea during her days as the Resident Manager and pastry chef at Discovery Country Suites in Tagaytay where we often had our staycations. She even gave us one of her signature naked cakes during one of our stays which made it truly memorable for us. Chef Jayjay also worked later on as the Executive Chef for Discovery Country Suites.

We were really inspired by their love story and how fate seemed to lend a helping hand when they decided to open The Fatted Calf. It was years ago when they first spotted this house after getting lost in Tagaytay during one of their dates. Fate eventually led them to rediscover the house several years later when they were ready to start their own restaurant in 2019. They faced so many challenges in the last two years, including the Taal explosion, the global pandemic, and two separate lockdowns, but now everyone is ready to come back and visit The Fatted Calf once again. The restaurant actually got its name from the Bible verse in Luke 15:23 which tells of the prodigal son and how the father brought out the fatted calf to celebrate his son’s return.

It was still a Friday but our late afternoon lunch really felt like it was already the weekend. A complimentary bread basket served with artisan butter is offered on each table to whet the guests' appetites. The Fatted Calf uses only free-range eggs for its wide menu of dairy products. 80% of their ingredients are naturally grown or sourced from quality local suppliers with a focus on simple, organic, and flavorful dishes.

We had a preview of their new Strawberry Cooler which is made with soda water and homemade strawberry jam then infused with Thai basil. Chef Rhea sources her strawberries all the way from farmers in Benguet so you can be sure to get the best and the freshest batch every time.

The perfect day at The Fatted Calf starts with their Wholesome Breakfast Menu which is available from 8:00am to 11:00am. We had a taste of the Banana, Pili, and Salted Caramel Waffle (P295) with its unique combination doused with maple syrup. The Mixed Berries Dessert Waffle is also an option whether you have it as an appetizer or as a dessert!

What breakfast is complete without eggs? The Fatted Calf offers Farm Fresh Eggs which are all served with house-made toast. The Kale Baked Eggs (P295) comes with free-range eggs, kale, mushrooms, and asparagus which you can have with your breads.

The Fatted Calf Baked Eggs (P295) is a meatier option as it comes with free-range eggs, arugula, cherry tomatoes, brined kesong puti, and chunky pieces of bacon to complete the plate.

They also have Tartine Open Face Sandwiches which is a typical French breakfast. The Truffle Scrambled Eggs Tartine (P410) was my favorite among the ones we sampled with its creamy free-range truffle-infused scrambled eggs and mushrooms on top of homemade bread.

Other sandwiches to choose from include the Mushroom and Asparagus (P345) with its Malagos cheese and mushrooms on rustic bread. The Smoked Salmon Scrambled Eggs (P410) is also a popular item with its house-smoked salmon and free range eggs.

For fans of burrata, the Burrata Open Faced Sandwich (P475) comes with local burrata, Patani or Edamame puree, extra virgin olive oil, cucumber vinaigrette, and lemon.

I actually prefer heavier savory breakfast options so their Breakfast Rice Bowls would be my personal choices. The Beef Pares Bowl (P390) was really satisfying with its local grass-fed beef, scrambled eggs, crispy garlic, and rice which is served with chili oil and soup.

They also have the Bangkok Breakfast Bowl (P375) with ground pork, Thai yellow curry, kaffir, lemongrass, and fried rice. On the other hand, the Chicken Adobo (P325) would be a lighter option with its free-range chicken leg quarter, baked eggs, crispy garlic, rice, and pickled vegetables.

If you’re too late for breakfast, don’t worry because The Fatted Calf also has an All Day Dining Menu starting with their Signature Salads. These are naturally farmed fresh greens that actually come from their own backyard. The Thai Beef Salad (P420) comes with local grass-fed beef, naturally-farmed Tagaytay mixed greens, mont, onions, bell pepper, cucumber, cilantro, toasted rice, and Thai vinaigrette.

Another option is the Burrata Salad (P550) with its fresh local burattina, Tagaytay mixed greens, cherry tomatoes, carrots, moringa pesto, and honey garlic vinaigrette. For a truly healthy meal, the Vegan Glow Salad (P420) has a colorful combination of naturally-farmed Tagaytay mixed greens, zucchini, asparagus, raisins, grapes, oranges, spiced-roasted squash, pumpkin seeds, quinoa, and maple sesame black vinaigrette.

Now let’s try some of the more savory items on the menu. The Pork Belly Bao (P375) is a great appetizer with its tender and smokey pork belly combined with hoisin-peanut sauce, Asian coleslaw, and cucumber inside their house-made mantou.

They also have some juicy burgers like the Thai Beef Burger (P510) which has fresh cut local grass-fed beef with homemade Thai yellow curry, and kesong puti sandwiched in a homemade brioche bun. The Fatted Calf Cheeesburger (P490) also comes with hand-cranked fresh cut local grass-fed beef, homemade buns, cheese, lettuce, tomatoes, onion, and a thousand island dressing.

I particularly liked the Sriracha Chicken Sandwich (P425) with its free-range chicken fillet in spiced batter, and coleslaw in between housemade buns. It’s not really that spicy so it’s just right for me. All their burgers are served with crispy potato wedges for the perfect pairing.

Here comes the highlights of our afternoon, the Mains! The Osso Buco (P670) is a sous vide local grass fed beef shank that is cooked in farm fresh tomato sauce, white wine, and fresh herbs then served with a sweet potato puree and gremolata.

The beef was so tender and absolutely gorgeous! The creamy tomato-based sauce reminds me of our own beef caldereta but the osso buco takes it a notch higher with its huge bone marrow. I took the liberty of getting the huge piece for myself, but this serving is actually good for two persons.

Finally, the star of the show is the Whole Roasted Leg of Beef (P2100). This 10-hour roasted grass fed Batangas beef shank is prepared with aromatic spices, roasted vegetables, herbs, and rum jus. One serving can satisfy a table of 4-6 guests so it would be a great centerpiece for the family, but these are usually in limited quantity so advance orders are highly recommended.

The Fatted Calf is a great spot to bring friends and family. You can even bring your own pets there or play with the resident dogs like Mignon and Whiskey.

After all those savory items, make sure to leave room for dessert because Chef Rhea’s specialties from Flour Pot are all available here as well. You can check out their bakery items and desserts including her signature Rum Cakes, Strawberry Shortcake, Tres Leches, Chocolate Tablea Cake, Ube Cake, Avocado Cake, and more. The very pretty and indulgent Strawberry Doughnut is worth a mention especially with its plump and juicy strawberries.

My own favorite was the Tres Leches Cake with its generous serving of fresh strawberries and delectable whipped cream on top of a moist and creamy cake. You can get all these pastries and cakes for take out as well to bring back home to Manila.

Weekends can now be more refreshing with a quick and fruitful day trip to The Fatted Calf. City life can really get very busy at times, so a relaxing trip to Tagaytay and The Fatted Calf is just what we need to clear the air and re-energize our spirits. We’ll surely go back there soon for another weekend date.

The Fatted Calf

23 V. Belarmino Street, Barangay Bucal, Silang, Cavite

(0917) 789-2352

www.facebook.com/fattedcalfph

#TheFattedCalfPH #TheFattedCalf #Tagaytay #FarmToTable #Organic #AlFrescoDining #Family

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bestofrepices · 4 years

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Skinnytaste Meal Plan (March 25-March 31)

posted March 23, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle SmartPoints®.

I am so exited for Spring and all the seasonal vegetables that will start being available to us! Every week, I will be adding more seasonal recipes to the list, but you can also see my Spring Recipes here for inspiration.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)

THE DETAILS:

MONDAY (3/25) B: Yogurt Waffles* (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: Asparagus, Egg and Bacon Salad with Dijon Vinaigrette* (3) D: Chickpea Tomato Soup (1) with Easy Garlic Knots (2)

Totals: Freestyle SP 13, Calories 810**

TUESDAY (3/26) B: Yogurt Waffles (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: LEFTOVER Chickpea Tomato Soup (1) with Easy Garlic Knots (2) D: Easy Crock Pot Chicken and Black Bean Taco Salad (6)

Totals: Freestyle SP 16, Calories 881**

WEDNESDAY (3/27) B: Yogurt Waffles (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: LEFTOVER Chickpea Tomato Soup (1) with Easy Garlic Knots (2) D: Skinny Salisbury Steak with Mushroom Gravy (5) with Creamy Cauliflower Puree (1) (Recipe x 2)

Totals: Freestyle SP 16, Calories 889**

THURSDAY (3/28) B: Yogurt Waffles (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: Chopped Salad with Shrimp, Blue Cheese and Bacon*** (7) D: LEFTOVER Skinny Salisbury Steak with Mushroom Gravy (5) with Creamy Cauliflower Puree (1)

Totals: Freestyle SP 20, Calories 965**

FRIDAY (3/29) B: 2 hard-boiled eggs (0) with a pear (0) L: Chopped Salad with Shrimp, Blue Cheese and Bacon (7) D: Skillet Fish Fillet with Tomatoes, White Wine and Capers (2) (Recipe x 2) with ¾ cup brown rice (5) and Roasted Asparagus (0)

Totals: Freestyle SP 14, Calories 1,069**

SATURDAY (3/30) B: Turkey Sausage Patties From Scratch (3) with Red Pepper Egg-In-A-Hole (0) L: Rosemary Chicken Salad with Avocado and Bacon (10) (Recipe x 2) D: DINNER OUT!

Totals: Freestyle SP 13, Calories 595**

SUNDAY (3/31) B: Roasted Strawberry Banana Bread (3) with 1 cup plain yogurt (0) with 1 teaspoon honey (1) L: 1 ¼ cup Baked Potato Soup (7) D: 5 Asian Turkey Meatballs with Gochujang Glaze (6) with ¾ cup brown rice (5) and Asian Cabbage Mango Slaw (1)

Totals: Freestyle SP 23, Calories 919**

*Prep salad and waffles (freeze for the week) Sunday night, if desired.

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Prep Wednesday night, if desired.

**google doc

Print Shopping List

Shopping List:

Produce

2 large heads garlic

1 (1-pound) clamshell fresh strawberries

2 (6-ounce) clamshells fresh berries (your choice)

1 ¾ pounds fresh asparagus

1 small bunch/container fresh rosemary

3 medium ripe bananas

2 medium russet potatoes

2 large head romaine lettuce

1 underripe medium mango

1 large bunch scallions

1 small bunch/container fresh chives

1 small bunch fresh cilantro

1 small jalapeno

1 medium pear (any variety)

1 small (1-pound) and 2 medium (24-ounces each) heads cauliflower

3 small (4-ounce) and 1 medium (5-ounce) Hass avocados

1 medium red bell pepper

2 medium limes

1 medium lemon

1 (3-inch) piece fresh ginger

½ pound white mushrooms (whole or pre-sliced)

½ small head purple or green cabbage

2 medium carrots

1 small bunch celery

1 small bunch fresh Italian parsley (can sub 1 tablespoon basil on Garlic Knots, if desired)

1 (5-ounce) bag fresh baby spinach

1 small bunch/bag fresh baby arugula or watercress

1 dry pint cherry tomatoes

1 small bunch/container fresh basil

1 small and 1 medium yellow onion

1 small red onion

1 small head Butter (or Bibb) lettuce

1 medium ear of corn (can sub roasted frozen or canned, if desired)

Meat, Poultry and Fish

1 (12-ounce) package center-cut bacon

1 pound (2) boneless, skinless chicken breasts

1 ½ pounds (4) fish filets such as Fluke, Flounder, Halibut

3 pounds 93% lean ground turkey

1 pound (4) boneless, skinless chicken thighs

1 pound 93% lean ground beef

½ pound peeled and deveined shrimp

Grains*

1 package all-purpose unbleached or whole white wheat flour

1 medium package dry brown rice (or 6 cups pre-cooked)

1 small package plain breadcrumbs

1 small package plain panko breadcrumbs

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Dijon mustard

Red wine vinegar

Bay leaves

Vanilla extract

Cumin

Worcestershire sauce

Reduced sodium taco seasoning

Unseasoned rice vinegar

Reduced sodium soy sauce*

Sesame oil

Black and/or white sesame seeds

Fennel seed

Paprika

Nutmeg

Honey

Gochujang

Pure maple syrup

Mustard powder

Dairy & Misc. Refrigerated Items

1 18-pack large eggs

1 pint 1% buttermilk

1 small wedge fresh parmesan cheese

1 small box butter

1 small tub whipped butter (can sub regular butter in Cauliflower Puree and Skillet Fish, if desired)

1 (8-ounce) tub light sour cream

1 (8-ounce) bag shredded reduced fat Mexican blend or sharp cheddar cheese

1 (32-ounce) container unsweetened almond milk (can buy a larger container of reduced fat milk and sub 1 ¼ cup in waffles, if desired)

1 (12-ounce) bottle 1% reduced fat milk

1 (5.3-ounce) plus 1 (32-ounce) container plain nonfat yogurt (I like Stonyfield)

2 (6-ounce) containers nonfat plain Greek yogurt (I like Fage or Stonyfield)

1 small package gorgonzola or blue cheese

Canned and Jarred

2 (15-ounce) cans chickpeas

1 (28-ounce) can crushed tomatoes (I like Tutturosso)

1 (15-ounce) can black beans

1 small jar chunky salsa

1 small jar marinara sauce

1 small jar capers

1 (32-ounce) carton beef broth

1 (48-ounce) carton reduced sodium chicken broth

1 (5.3-ounce) tube or (6-ounce) can tomato paste

1 small jar unsweetened apple sauce

Misc. Dry Goods

Baking powder

Baking soda

1 bottle white wine (whatever you drink)

1 small package raw sugar

1 small box light brown sugar

*You can sub gluten-free, if desired

Print Shopping List

posted March 23, 2019 by Gina

The post Skinnytaste Meal Plan (March 25-March 31) appeared first on All Repices.

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foodgemsg · 4 years

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https://ift.tt/2QIutDb Read on our visit to Chinese New Year Reunion Dinner Restaurant 2020 Part II by FoodGem

Yellow Pot at Six Senses Duxton

Incorporate some sustainable goals into your new year’s resolutions for a more conscious yusheng. The King Ora Salmon Yu Sheng, comprising of fresh organic vegetables and sustainably sourced seafood. Also anticipate clean and nourishing Chinese New Year dishes like Braised Abalone, Double-boiled Ginseng Chicken Soup, Lobster in Saffron Tonkatsu Broth with Crispy Noodle. The Chinese New Year menu is available in seven to nine course, priced at S$58++ per person for lunch and S$88++ per person for dinner, crafted by Chinese Chef Sebastian Goh.

Treasures of the Sea in Yellow Pot Superior Rich Broth consisting of thorny sea cucumber, abalone, fish maw, sea whelk, dried oyster, flower mushroom. The ingredients are well executed, especially fish maw was delicate and smooth, abalone was firm and tender to bite.

Double Boiled Ginseng Chicken Soup comes with nourishing cordyceps flower and crunchy yellow morel. Chicken soup is rich in colour, flavourful with a strong cordycep flower and ginseng taste.

We can scent strong smell when honey pepper beef tenderloin is served. Chunky beef cubes yet remained tender to bite. Medium rare in the middle with a nice pink blush with a sweet coating.

My favourite dish of the night goes to Steamed Alaskan King Crab with Garlic. Indulge in sweet chunky Alaskan crab meat while the sweet juice of the crab immense into the chawanmushi. It is accompanied with a sweet sauce by the side.

Lobster in Saffron Tonkatsu Broth with Crispy Noodle. Crunchy and fresh chunky lobster meat in contrast with crispy noodles that brings a nice savoury-sweet taste.

Yellow Pot at Six Senses Duxton

88 Duxton Road Singapore 089540

Tel: +65 6914 1428

Email: [email protected]

Li Bai at Sheraton Towers Singapore

From seven dine-in Chinese New Year menus features luxurious Cantonese delicacies to extravagant buffet spread to delightful takeaway treats, every get-together giving a noteworthy experience at Sheraton Towers Singapore.

This crispy roast chicken is complemented by truffles sauce as well as sliced black truffle, impresses with crispy, golden brown skin and tender meat.

What’s in the stuffed beancurd skin? Layered with abalone, black moss and dried oyster to boost a HUAT 2020. Not a fan of dried oyster becuase of the bad pungent smell. Pleasantly surprise that this dried oyster doesn’t have the smell that I dislike.

The one bite black pepper crab meat timbale with avocado and chives is simply addictive. Crab meat is layered with fragrant and delicious black pepper, creamy avocado, making an impressive starter.

Nothing is more comforting than having a bowl of bird’s nest soup with fish maw, chicken and morel mushroom. The fish maw was perfectly executed giving a nice and smooth, like eating little bits of soft jello. The soup was light and I can keep on drinking.

Li Bai at Sheraton Towers Singapore

39 Scotts Road Singapore 228230

Tel: +65 6839 5623

Email: [email protected]

Full of Luck Restaurant

From the 8 January to 8 February 2020, Full of Luck Restaurant will be offering a selection of auspicious and visually-stunning dishes to celebrate Chinese New Year with your friends and loved ones.

The chefs of Full of Luck Restaurant has specially curated this series of celebratory dishes where each dish is well thought through, linking tradition to modernity that would impress everyone at the table.

Toast to a New Year with the Prosperity Lo Hei with Smoked Salmon and Yuzu, featuring the dish in the shape of a rat with delightful assortment of toppings such as crispy salmon fish skin and mouth-popping caviars of passionfruit and strawberry with pomegranate seeds.

Needless to introduce, the Double Delights Platter, featuring both the Signature Honey Glazed Char Siew and Crispy Kurobuta Pork were top of my list and they were also Full of Luck’s signature. Beautifully caramelized char siew and perfectly crispy pork which were so highly praised by our group.

One of my favourite dish that night was this Bak Kwa Cheese Tart! A mix of savoury from the cheese and sweetness from their home made bak kwa jam. It might taste confusing to some but somehow I really loved the unique taste combination.

Prawn lovers might love their pineapple-shaped Auspicious Prawn Ball with Black Truffle Mushroom that was fried till crispy or the Glutinous Rice Wrapped in Lotus Leaf with Fresh Prawns and Garlic Spicy Sauce.

Full Of Luck is reviewed by Alvin.

Full of Luck Restaurant

243 Holland Ave Singapore 278977

Tel: +65 6208 6845

Email: [email protected]

The post Chinese New Year Reunion Dinner Restaurant 2020 Part II appeared first on foodgem: Food & Travel.

#Chinese New Year Reunion Dinner Restaurant 2020 Part II #Food #FoodPorn #FoodGem #AsianFood

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bakerbattle46-blog · 5 years

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Skinnytaste Meal Plan (December 3-December 9)

posted December 1, 2018 by Gina

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

Happy December everyone! If you haven’t started your Holiday shopping yet, perhaps some of these ideas from my Holiday Gift Guide will inspire you. Also, my site is moving servers Monday so there is a chance it may be down but hoping it won’t. Just to play it safe, you may want to print out any recipes you plan on making Monday. Lastly, next Sunday I will be doing a book signing in Long Island, December 9 from 12:00 – 2:00 p.m. at Stew Leonard’s in East Meadow, NY. Hope to see some of you there!

THE DETAILS:

MONDAY (12/3) B: Overnight Oats in a Jar (5) L: Greek Chickpea Salad (6) D: Carrot Ginger Soup (3) with ½ grilled cheese sandwich (6)* Totals: Freestyle™ SP 20, Calories 840**

TUESDAY (12/4) B: Greek Yogurt with Berries, Nuts and Honey (5) L: Greek Chickpea Salad (6) D: Madison’s Favorite Beef Tacos (½ recipe) (9) with Quick and Delicioso Cuban Style Black Beans (1) Totals: Freestyle™ SP 21, Calories 1,039**

WEDNESDAY (12/5) B: Overnight Oats in a Jar (5) L: Greek Chickpea Salad (6) D: Fig Balsamic Roasted Pork Tenderloin (4) with Roasted Baby Potatoes with Rosemary (3) and Sautéed Brussels Sprouts (1) Totals: Freestyle™ SP 19, Calories 916**

THURSDAY (12/6) B: Greek Yogurt with Berries, Nuts and Honey (5) L: Greek Chickpea Salad (6) D: Turkey Meatball Spinach Tortellini Soup (6) Totals: Freestyle™ SP 17, Calories 814**

FRIDAY (12/7) B: 2 scrambled eggs (0) with 2 tablespoons shredded cheddar (2) and 1 ounce sliced avocado (1) L: LEFTOVER Turkey Meatball Spinach Tortellini Soup (6) D: Healthy Baked Fish Sticks with Lemon Caper Sauce (4) and Skinny Garlic Parmesan Fries (6) (Recipe x 4) Totals: Freestyle™ SP 19, Calories 938**

SATURDAY (12/8) B: Breakfast BLT Salad (4) (Recipe x 2) L: The Skinny Tuna Melt (4) (Recipe x 2) D: DINNER OUT! Totals: Freestyle™ SP 8, Calories 523**

SUNDAY (12/9) B: PB & J Healthy Oatmeal Cookies (2) with 1 cup grapes (0) L: 5 Buffalo Chicken Meatballs (4) with 2 Easy Garlic Knots (4) D: Pollo in Potacchio (4) with Broccoli and Orzo (4) Totals: Freestyle™ SP 18, Calories 934**

*Grilled cheese sandwich includes 1 slice whole grain bread (3) and 1 slice cheddar cheese (3)

**google doc

Shopping List:

Produce

1 large bunch Lacinato kale (or 6 cups chopped)

1 pound Brussels sprouts

¾ pound grapes

3 medium bananas

1 dry pint fresh blueberries

2 large heads garlic

1 ½ pounds (4) Russet or Yukon Gold potatoes

½ pound broccoli florets

1 small bunch fresh Italian parsley

1 pound baby carrots

1 pound baby potatoes

1 small bunch baby spinach

1 medium bunch celery

1 medium bunch carrots

1 small bunch/container fresh chives

1 small bunch/container fresh rosemary

1 small bunch/container fresh oregano (can sub 2 teaspoons fresh parsley in Greek Salad, if desired)

3 lemons

1 medium shallot

4 Persian cucumbers (or 1 large English cucumber)

1 small bunch scallions

1 small bunch cilantro

1 small red bell pepper

1 medium green bell pepper

1 medium plum tomato (can sub diced grape tomatoes in tacos, if desired)

1 medium vine-ripened tomato

2 dry pints grape or cherry tomatoes

1 (3-inch) piece fresh ginger

1 medium (5-ounce) Hass avocado

1 small red onion

1 large white onion

2 small and 1 large yellow onion

1 small head Iceberg lettuce (as a substitute for Romaine in tacos)

Meat, Poultry and Fish

1 (20-ounce) pork tenderloin

10 ounces 93% ground turkey

1 pound Alaskan skinless cod filet (about 1-inch thick)

1 pound 93% lean ground beef

1 package center-cut bacon

1 ¼ pound ground chicken

3 pounds (10) bone-in chicken thighs

Grains

1 small package quick oats*

1 loaf whole grain sliced bread*

1 package plain panko breadcrumbs*

1 small package seasoned whole wheat breadcrumbs (can sub 2 tablespoons plain panko + extra seasoning in Turkey Meatball Soup, if desired)*

8 corn taco shells

1 small bag all-purpose or white whole wheat flour*

1 small package orzo pasta*

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

NuNaturals liquid vanilla stevia (or your favorite sweetener)

Cinnamon

Honey

Bay leaves

Cumin

Oregano

Red wine vinegar

Garlic powder

Balsamic vinegar

Light mayonnaise

Dijon mustard

Paprika

Old Bay

Parsley

Chili powder

Franks RedHot Sauce

Crushed red pepper flakes (optional for Pollo in Potacchio)

Marjoram

Dairy & Misc. Refrigerated Items

1 (8-ounce) container unsweetened almond milk (or any milk you prefer)

1 small box unsalted butter

4 ounces fresh feta

1 (8-ounce) container light sour cream

1 dozen large eggs

1 wedge fresh Parmesan (or Parmigiano-Reggiano) cheese

1 (8-ounce) bag shredded cheddar cheese

1 (8-ounce) package sliced regular or reduced fat cheddar cheese

1 (6-ounce) and 1 (17.5-ounce) container plain nonfat Greek yogurt

1 package spinach cheese tortellini

Reduced fat blue cheese dressing**

Canned and Jarred

1 (15-ounce) can chickpeas

1 jar Kalamata or Gaeta olives

1 (32-ounce) carton reduced sodium vegetable broth

1 (15-ounce) can black beans (I like Goya)

1 (14.5-ounce) can and 2 (32-ounce) cartons reduced or low sodium chicken broth

1 (8-ounce) can tomato sauce

2 (4.5-ounce) can tuna in water

1 small jar capers

1 jar fig butter

1 small jar chunky peanut butter

1 small jar reduced sugar jelly

1 (28-ounce) can crushed tomatoes (I like Tutturoso)

Misc. Dry Goods

Baking powder

1 bottle dry white wine

1 small package chia seeds

1 small bag chopped pecans or walnuts

*Can sub gluten free, if desired.

**To make your own Blue Cheese Dressing, buy 1 small package blue cheese, another (6-ounce) container plain nonfat Greek yogurt, 1 lemon and white wine vinegar (plus ingredients already in list).

posted December 1, 2018 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-december-3-december-9/

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