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drlaurynlax · 5 years

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How to Heal IBS Naturally for Good

Can you heal IBS naturally? Well, Natural IBS healing IS possible…here’s what you need to know

IBS 101

IBS (irritable bowel syndrome) is a collection of unspecific signs and symptoms also known as a “disease of exclusion” when other gut problems that have a structural component (like IBD, GERD or diverticulitis) have been ruled out. I will discuss how you can heal IBS properly.

IBS Symptoms

Ideally, IBS symptoms must have been present at least 3 months before a diagnosis is given. The most common symptoms include reoccurring abdominal pain with two or more of the following:

Chronic diarrhea or loose, watery stools

Chronic Constipation

Interchanging constipation and loose stools (never consistent)

Improvement with defecation

Onset associated with a change in frequency or consistency of the form of stool.

Causes of IBS

There is no one single cause of IBS. Some potential triggers of the onset of IBS include:

Food poisoning

Gut infections (like parasites)

Antibiotic use

Low stomach acid

Heavy metal and toxin exposure

Suppressed immune system

SIBO (small intestinal bacterial overgrowth)

Leaky gut

Gut dysbiosis (unhealthy balance of gut bacteria)

Gluten and food intolerances

Regardless of what started your IBS symptoms, there is no doubt that it is UNCOMFORTABLE, and can keep many enchained to always needing to know where the nearest bathroom is (diarrhea), or praying every time they are on the toilet “please help me go #2!” (constipation).

What to do about it?!

There’s a wide variety of both pharmacological (drugs, like laxatives, stool softeners and steroids) and non-pharmacological (non drug, natural) treatments for IBS.

However, in BOTH clinical practice and the scientific literature, the non-drug treatments are not only safer and have LESS side effects, but they are also MORE effective in many cases.

Here is a 4-step natural healing protocol for IBS—both IBS-C (constipation) and IBS-D (diarrhea).

Heal IBS Naturally

Step 1: Identify Underlying Food Intolerances

Testing for sensitivity to gluten and dairy can be game changing if you are sensitive to these foods. In addition, other foods (particularly FODMAPS, like apples and high fructose fruits, Brussels sprouts and other cruciferous veggies) can trigger symptoms.

People with IBS are often but not always FODMAP intolerant. The Low-FODMAP diet is one of the most, if not the most, effective treatments according to research studies (1). This is an important step to heal IBS.

The top recommended ways to “test,” include either:

An elimination & customized diet (see Step 3) to test and experience how certain foods make you feel or don’t feel (first hand)

Cyrex Food Intolerance Testing

Array 3 (gluten and gluten derivatives, if you are currently eating gluten)

Array 4 (gluten cross contaminating foods)

Also, Array 10 (list of 100+ foods, like FODMAPs)

Step 2: Identify Additional Gut Dysfunction (if any)

In addition to assessing for food intolerances, testing and assessing for other gut conditions that may be behind your IBS is crucial. Work with a functional medicine practitioner or nutritionist to determine if any further testing is necessary to find out what may be driving your IBS condition, such as:

SIBO Breath Testing (SIBO)

Comprehensive Stool Testing (Parasites, Bacterial or Gut Infections)

Functional Blood Chemistry Analysis (Thyroid Testing, Iron Deficiency/Overload, Nutrient Deficiencies)

DUTCH Hormone Testing (HPA-Axis Dysregulation and cortisol imbalances)

Organic Acids Testing (gut imbalances)

Toxic Burden Testing (urine, hair, serum)

By assessing and addressing the “root” causes of health imbalances, you may find the real reason IBS is prevalent in the first place. This is a great start to heal IBS for good.

Step 3: Integrate a Real, Foods Diet

It sounds simple, but simplifying your nutrition can get you far.

After all, if you have a “dirty windshield” and keep getting more dirt on it, you won’t notice if it’s still dirty. BUT if you have a clean windshield, and then put more dirt on it, you certainly will notice. The same thing goes for our diet and when you try to heal IBS.

Real whole foods should comprise the base of a diet to heal IBS in order to give yourself the best possible chance to allow your IBS healing supplement protocol can also work for you (below).

In addition, I find that an anti-inflammatory Gut Reset dietary approach or AIP style (autoimmune protocol) diet can be tremendously impact early to heal IBS—especially during times of a “flare.”

Foods to Include

Sustainable Proteins (wild caught fish, pastured poultry, grass-fed beef, etc.)

Leafy Greens

Colorful Starchy Tubers (sweet potatoes, winter squashes, carrots, beets)

Fibrous Veggies

Healthy Fats (avocado, coconut, olives/olive oil, grass-fed butter, ghee, animal fats)

Clean Filtered Water & Herbal Teas

Foods to Avoid

Eggs (pastured egg yolks ok in moderation)

Nuts

Nightshade Veggies & Spices (peppers, tomatoes, chilis, chili powder, paprika, eggplant, white potatoes)

Grains

Dairy (except for fermented full fat kefir or yogurt)

Alcohol (no more than 2-4 glasses/week)

Instant Coffee (even Starbucks; opt for 1 cup organic black roast if you drink)

Sweeteners & Sugars

Additives

Next Level

Already “eat clean” or eat real food, but don’t feel any differently?

Some people find a short-term (30-90 days) “therapeutic” Low FODMAP diet. This helps them take their diet to the next level to heal IBS. Also, this allows inflammation to cool down. FODMAPS are ___ . They include dozens of foods with these sugars that trigger IBS symptoms in some.

No, NOT ALL FODMAPS have to be avoided.

A low-FODMAP diet can provide short-term relief and it can be used partially. For example, you can remove YOUR biggest triggers from the low-FODMAP diet. This includes broccoli, apples and onions but continue eating other FODMAPs that don’t necessarily trigger you.

Check out this complete list of FODMAPS

Low FODMAP Diet

Eat Freely: Low FODMAP Foods

Veggies

Bamboo shoots

Beet

Bok choy

Carrot

Cucumber (including pickles made without sugar)

Dandelion greens Eggplant Endive

Fermented vegetables (raw sauerkraut, or lacto- fermented vegetables)

Green beans

Kale

Lettuce

Olives

Parsnip

Sea vegetables

Spinach

Spring onion (green partonly)

Sprouts and microgreens (including alfalfa and sunflower)

Summer squash (zucchini, pattypan and yellow squash)

Swiss chard

Tomatoes (including cherry tomatoes)

Winter squash (acorn, butternut, pumpkin and spaghetti squash)

Fruits

Banana

Blueberries

Grapefruit

Kiwi

Lemon

Lime

Melons (including cantaloupe and honeydew)

Orange

Papaya

Mandarin

Passionfruit

Pineapple

Raspberries

Rhubarb

Strawberries

Proteins

Muscle meats

Organ meats

Homemade bone broth

Fish and Seafood

Poultry

Eggs

Bacon (made without sugar)

Fats

Avocado oil

Coconut oil

Cod liver oil

Ghee

Grass-fed butter

Lard from pastured animals

Olives and EVOO (extra virgin olive oil)

Macadamia oil

Homemade mayonnaise

Sprouted nuts and seeds minimal quantities

Starches

Cassava / Yuca

Plantain

Rutabaga

Taro

Turnip

White potato

Sweet potato

White rice

Best Avoided: High FODMAP Foods

Veggies

Asparagus (fructose)

Broccoli (fructans)

Cabbage (fructans)

Cauliflower (polyol)

Garlic (fructans)

Jerusalem artichoke (fructans)

Leeks (fructans)

Okra (fructans)

Artichoke (fructose)

Onion (fructans) Shallots (fructans)

Snow peas (fructans, polyols)

Sugar snap peas (fructose)

Raddichio (fructans)

Tomato sauces and tomato paste (fructose, fructans)

Avocado (polyol)

Brussels sprouts (fructans)

Celery (polyol)

Fennel bulb (fructans)

Green peas (fructans)

Mushrooms (polyol)

Fruits

Apple (fructose and polyol)

Apricot (polyol)

Cherries (fructose and polyol)

Mango (fructose)

Nectarine (polyol)

Peach (polyol)

Pear (fructose and polyol)

Persimmon (polyol) Plum (polyol)

Watermelon (fructose and polyol)

Proteins

Legumes (lentils, beans, and peanuts)

Soy (including edamame, tofu, tempeh, and soy milk)

Fats

Vegetable oils and high pro-inflammatory omega-6 fats (canola, sunflower, safflower, grape seed, soybean, cottonseed and peanut oils)

Processed mayonnaise and salad dressings

Pistachios (fructans)

Almonds

Hazelnuts

Most nut and seed butters (unless raw, sprouted nuts)

Starches

Wheat

Gluten

Gluten-cross contaminating grains (oats, quinoa, barley)

Dairy

Cheese

All commercial dairy products made from non- pastured, grain-fed cows, such as commercial yogurt, whey and pasteurized milk.

Additives & Seasonings

Sugar-, grain-, soy- or gluten-containing seasonings or condiments (ketchup, soy sauce, some tamari sauces, balsamic glaze, commercial mayonnaise and salad dressings)

Chicory (fructans)

Sugar alcohols (sorbitol, mannitol, xylitol, etc.)

Gums, carrageenan, soy lecithin

MSG and colorings Agave syrup (fructose)

Artificial sweeteners (Splenda, aspartame, etc.)

High-fructose corn syrup (fructose)

Honey (fructose)

Refined sugars

Beverages

Beer (most contain gluten and/or mannitol)

Fruit juice Soda

Wine (ports, late harvest, ice wine)

Bonus: Low FODMAP Optimization

Consume organ meat. For example, liver from pastured animals one to two times weekly will help to replenish your vitamin B12, iron, and other nutrients IBS commonly depletes you of. This will help heal IBS.

Sip homemade bone broth between meals or with meals

Slow cook, stew, braise and poach meats for best digestion at low cooking temperatures. You can take this step to heal IBS effectively.

Vegetables should be well-cooked with any seeds removed to improve digestibility; minimize

intake of raw, fibrous fruits and vegetables.

WHAT IF LOW FODMAP DOESN’T WORK?!: THE GAPS DIET

Beyond an anti-inflammatory (real foods) diet, and the Low FODMAP approach, one more short term dietary approach the works for some is the GAPS Diet—specifically a diet developed to heal gut dysfunction and bacterial imbalance.

It’s a subset of the real foods, anti-inflammatory diet with the main distinction of forbidding starchy plants. This means avoiding or significantly restricting potatoes, sweet potatoes, plantains, yuca, taro, and all grains, such as white rice, oats and quinoa.

GAPS DIET BASICS

The GAPS diet is similar to the customized anti-inflammatory diet, with the following distinctions:

• It eliminates all starch sources (e.g., sweet potatoes, potatoes, plantains, etc.).

• It emphasizes the use of fermented foods and bone broths to restore healthy gut

microbiota and gut barrier integrity

• It allows dairy that contains little or no lactose, like grass-fed butter, ghee, homemade

kefir and yogurt, hard cheeses, and fermented cream. Milk, soft cheeses, and unfermented

cream are NOT allowed.

• GAPS begins with an “introductory phase” that allows only meat, fish, bone broth, ginger tea, and small amounts of fermented foods and progresses through several stages, concluding with the “full GAPS diet,” which is much less restrictive.

You can find out all the details at the website.

Step 4: Lifestyle Gamechangers

Once a baseline of “real foods” is established, a few lifestyle game changers can make a difference in how you feel.

Sleep Enough. Get 7-9 hours of sleep (shortened sleep shortens the elimination process)

Drink Half Your Bodyweight in Ounces of Water. Essential for healthy bowels

Stress Management. Stress is the #1 driver of all disease—IBS included. In addition, stress is NOT just mental either, it involves physiological and sociological stress too, such as circadian rhythm dysfunction. For example, staring at screens all day, shift work, eating late or working out late at night, nature and fresh air deprivation, lack of social connection, working long hours without breaks. Eliminate one habit stressing your body out and integrate a balance of work and play to heal IBS.

Increase Soluble Fiber (prebiotics). These foods help you go #2 and form healthy bulk in stools (i.e. partially hydrolyzed guar gum (PHGG) supplements, and prebiotic foods, like cooked and cooled sweet potatoes/potatoes, carrots, and squashes, green tipped bananas and plantains, and cooked and cooled white rice).

Step 5: Supplement Smart

Last but not least, some supplemental supports can help your body rewire healthy bowel function. Keep in mind though, you CANNOT supplement your way out of a stressful lifestyle or unhealthy diet.

IBS-C (Constipation) Natural Supplement Protocol

Antimicrobial Herbal Supplements. Kill off bad gut bacteria. (Recommendation: Dysbiocide + FC Cidal)

Bitter Herbs: Take under tongue to stimulate bile (waste) production. (Recommendation: Iberogast)

GI Revive (Designs for Health). A blend or herbals to support elimination.

Magnesium

Magnesium Glycinate (200-600 mg/day) *don’t use high doses over long term

Also, Magnesium Citrate (like Natural Calm, 1-2 tsp. before bed)

Ox Bile. Liver Support to encourage detoxification and proper waste production (Recommendation: Beta Plus).

Peppermint. Natural stimulant and soother for constipation. (Recommendation: IB Gard)

Soil Based Probiotics, Promote healthy gut bacteria in the microbiome. (Recommendation: Primal Probiotics)

Prebiotics. Help form healthy stools and support healthy gut bacteria. (Recommendation: Sunfiber)

Prokinetic: Helps move bowels through. (Recommendation: MotilPro)

Vitamin-Electrolyte Blends Vitamin C stimulates digestion and elimination. (Recommendation: Ageless Hydro-C)

IBS-D (Diarrhea) Natural Supplement Protocol

Antimicrobial Herbal Supplements. Kill off bad gut bacteria. (Recommendation: Dysbiocide + FC Cidal)

Bitter Herbs. Calm stomach aggravation or abdominal upset. (Recommendation: Iberogast)

Butyrate Supplement* (sodium/potassium form + pre-biotic powder in water, like this one)

Peppermint. Natural stimulant and soother for constipation. (Recommendation: IB Gard)

Soil Based Probiotics, Promote healthy gut bacteria in the microbiome. (Recommendation: Primal Probiotics)

Prebiotics. Help form healthy stools and support healthy gut bacteria. (Recommendation: Sunfiber)

Saccharomyces boulardii (Recommendation: Floramyces)

BONUS

For bloating symptoms: Atrantil (2 capsules with meals, diminishes bloating as well)

Resources

1. Hill, P., Muir, J. G., & Gibson, P. R. (2017). Controversies and Recent Developments of the Low-FODMAP Diet. Gastroenterology & Hepatology, 13(1), 36–45.

The post How to Heal IBS Naturally for Good appeared first on Meet Dr. Lauryn.

Source/Repost=> https://drlauryn.com/gut-health/how-to-heal-ibs-naturally-for-good/ ** Dr. Lauryn Lax __Nutrition. Therapy. Functional Medicine ** https://drlauryn.com/

#Holistic #Nutrition #Therapy #Recovery #Functional #Medicine #Dr. Lauryn Lax #Dr.Lauryn

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adulttalk · 7 years

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How to Shop On a Budget

This is going to be an all-inclusive post on how to shop for food, clothes/shoes, toiletries/house supplies, and makeup on a budget. Here we go!

Food

1. Shop after you’ve eaten a fulfilling meal. If you shop on an empty stomach, you’re going to buy more food than you’ll need and it’ll probably be food that isn’t good for you.

2. If you’re shopping for a week or two, have a menu already for those weeks of the foods you’re going to eat. Know the ingredients you’ll need for these foods.

3. From the menu you’ve created, make a grocery list before entering the store. Stick to this list like it’s a lifeline and you’re stranded on an island. If you don’t get sidetracked, you probably won’t be tempted to buy foods you don’t need.

4. Try to limit yourself to only going to the grocer’s once or twice a week. If you go more often, the more money you’re going to end up spending.

5. Shop in a store that you know well. If you’re shopping in a store where you’re unfamiliar with the layout, you’ll get sidetracked from your list and be more tempted to buy food that you won’t need.

6. You should probably be cleaning out your fridge and pantry every couple of weeks or so. This allows you to see what you’ve got and use it up before if expires and before you buy anything else.

7. On the same note, keep your fridge and pantry fairly organized. If you’ve got a mess, it’s going to be hard for you to keep track of what you do and don’t have and you’re going to have a hard time making an accurate shopping list. Don’t waste money by buying something you didn’t know you already had because your fridge is a wreck.

8. If your grocery store offers coupons, use them! Even if they’re only saving you pennies, the pennies will add up. Take the money you save at the end of every month and put it towards other expenses such as bills, pamper yourself with it, or deposit it into a savings account.

9. Don’t use coupons to buy something if you’re not going to use it. However, if you plan your meals for the week around coupons, you can definitely save big $$, be the judge of when to use coupons or not. Similarly, if things are buy one get one half off and their easy to store and non-perishables like granola bars and you always eat granola bars for snacks, buy as many as you can afford or as many as you need. Be the judge of when to use coupons and/or bulk sales.

10. Use the calculator app on your phone to keep track of how much money you’re spending. This will help you to stick to your budget/grocery list and keep you from overspending. Don’t forget to allow for taxes!

11. Cook meals that you can get three or four servings out of like spaghetti and soup. Freeze these leftovers and reheat them when you’re ready for your next meal. It’s an amazing money saver. Leftovers are my life.

12. Foods that are fairly cheap and versatile:

eggs -- scrambled, hard-boiled, fried, they go with anything

potatoes -- buy a sack of them instead of the instant packs, they’ll last forever and you can make mashed potatoes, baked potatoes, fried potatoes, sliced potatoes, diced potatoes in soups, the list is forever

Apples --- these last forever on the counter, you can eat them with yogurt, oatmeal, smoothies, peanut butter, or alone

Pasta noodles -- you can do anything with pasta noodles and the carbs are filling

Any type of canned beans -- green beans, black eyed peas, pinto beans, brown beans, they’re all delicious, buy what you like and they can be eaten alone as a side, in soups, or topped on other foods, again protein is filling and definitely cheaper than meat

Canned vegetables in general -- wash them in cold water before cooking to get rid of all the extra salts and other ingredients they add to canned goods that aren’t good for you

Rice -- I’m not a fan of rice but it is cheap and you can literally do anything with it

13. Use store savings cards. Even if you don’t care about the points (I don’t), the cards will usually get you discounts on some items and allow you to get items on sale that people without cards wouldn’t.

14. If you eat/can afford meat, buy meat when it goes on sale and freeze it until you’re going to use it.

15. If you’re dead set on buying produce, get it while it’s in season and refrain from buying something when it’s not in season. Instead, use the produce that is. Produce and when they’re in season:

Apples: late summer through fall

Apricots: late spring through early summer

Artichokes: spring and again in early fall

Asparagus: spring

Avocados: summer

Basil: summer

Beets: year-round

Blackberries: summer

Blueberries: summer

Boysenberries: early summer

Broccoli: fall and winter

Brussels Sprouts: late fall and winter

Butternut Squash: fall and winter

Cabbage: fall and winter

Cantaloupes: winter and early spring

Carrots: year-round

Cauliflower: fall and winter

Celery: fall and winter

Cherries: late spring and summer

Chickpeas: summer

Corn: summer

Cranberries: fall

Cucumbers: summer

Eggplant: summer and early fall

Figs: summer and fall

Garlic: summer and fall

Grapefruit: winter and spring

Grapes: late summer and early fall

Green Beans: summer and early fall

Horseradish: fall and winter

Kale: fall and winter

Kiwis: winter through spring

Leeks: fall through spring

Lemons: winter and spring

Lettuce: year-round

Limes: late summer and fall

Mandarins: winter

Mangoes: summer

Melons: summer and early fall

Mushrooms: spring through fall

Nectarines: summer

Potatoes: spring through summer

Okra: late summer and early fall

Onions: spring through fall

Oranges: winter and spring

Peaches: Summer

Pears: fall

Plums: summer

Pomegranates: fall

Pumpkins: fall

Rutabagas: fall and winter

Peas: winter

Strawberries: spring and summer

Sweet potatoes: fall and winter

Tomatoes: summer

Turnips: fall through spring

Watermelons: summer

Zucchini: summer

16. Pay attention when you’re at the register. Things may get rung up too many times or may not register that they’re on sale. My mom swears by this.

17. if at all possible, shop with cash. If you don’t have more cash than what your budget is, then you can’t go over.

Clothes and Shoes

1. Buy clothes when they’re out of season. You need winter clothes? Go online in the summer and stock up on what you’ll need.

2. Check around several different websites and stores when buying clothes. Oftentimes I can find the same item I need somewhere for cheaper than somewhere else.

3. If a store you like has an app and you’re sure of your size, get the app. I have the Charlotte Russe app and they’re always having app-exclusive sales on shoes and other clothing.

4. Buy items that are versatile and you can make many outfits with. My must have versatile items (you don’t have to have them all, these are just some options):

Jeans: light-wash, dark-wash, black, boyfriend, and distressed

Basic business attire: solid colored slacks, solid colored pencil skirt(s)

Dresses: black bodycon, gray or white bodycon, and t-shirt

Jackets: bomber and jean

Solid colored items: shirts, body suits, camisoles, sweaters, halter tops, leggings

Cardigans

Good winter coat (invest on a good one, it’ll save money in the long run)

Shorts: light-wash and dark-wash

Overalls

Skirts: skater, leather, blue jean

Simple pair of white/black/grey heels

Solid colored pair of flats

Solid colored pair of sandals

A pair of comfy shoes like Nike’s, Converse, Vans, etc.

5. Don’t buy all the latest trends. If you buy them the year afterwards, no one is going to care. You should only be buying what pleases you anyways so if you’re buying it just because it’s the latest fashion, you’re wasting money.

6. Don’t be afraid to buy your clothes from thrift stores, consignment shops, or yard sales. I find great pieces from these places all the time. It can be very hit or miss but it’s always worth the look.

7. Declutter your closet and the beginning of every season. If you’ve got something you wore only once or twice or something that still has tags on it at the bottom of your closet, get rid of it. Sell it or donate it.

8. Take care of your clothes and shoes to keep them looking good and lasting longer.

9. Know when to buy quality. If you’re messy and always getting stains on your shirts, you don’t have to buy the best quality shirts out there. Get something cheap and comfy if you’re going to have to throw it out later.

10. Shop sales racks first. I got a shirt from Old Navy once for a dollar on the sales racks. The sales racks are my (and your) best friend.

11. Places I shop:

Rue 21

Charlotte Russe

Goodwill

Plato’s Closet

Walmart (seriously they’re stepping up their quality, I bought some slacks and pencil skirt from here a while ago and they’re still good, I don’t recommend their shoes though)

TJMaxx

Old Navy

Local thrift stores and yard sales

12. Places others have recommended to shop but I haven’t tried yet:

Amazon

Zara

Mango

H&M

ASOS

Target

Toiletries and House Supplies

1. Things to buy from a dollar store/dollar tree:

Cards for occasions, party supplies, and gift wrap and bags

Seasonal decorations

Reading glasses (not prescription glasses)

Hair accessories and necessities

Pregnancy tests

Dishware, cookware, and decorative vases or bowls

Storage containers for food and other storage bins

Candy and sodas

Dishrags and towels

Medicine

Pet treats and supplies

Makeup (not everything)

Cleaning supplies

Baby supplies

Paper products

Personal items such as pads or tampons

Sandwich bags

Band-aids and other first-aid items

Mailing labels

School supplies

Not everything on this list may be available at your dollar store or may even be a better deal than your local Walmart or other retail store so check around.

2. Again, use coupons and store cards to your advantage!

3. Shop for school supplies when there’s no-tax weekend. It’ll save you so much $$

4. Same as with clothes and shoes, check around many stores to find the best prices on goods and then make a shopping list once a week and hit up all the stores for the specific goods they have the best deals on.

5. Make a specific shopping list for what you need and stick to it.

6. Keep all of your personal products and your cleaning cabinet organizes so you know what you do and don’t have and can avoid buying duplicates in case you’re tight on money.

Makeup

1. I watched a ton of YouTube videos for drug store hauls and dupes.

2. Ask your friends and family if they have any recommendations for drug store steals and deals.

3. Try to avoid high end makeup if you can. You can usually find a drugstore dupe of almost if not the same quality and for way cheaper.

4. If you want to splurge on yourself and buy high end makeup, don’t buy it when it first comes out. Sometimes the items will go on sale online a while after they come out and all the hype has gone down.

5. Not only for makeup but for clothes and shoes as well, shop on cyber Monday or Black Friday to get ultimate money savings

Where to get quality makeup for a low price:

Brushes: E.L.F., Ecotools, Morphe, BH Cosmetics

Mascara: Maybelline

Blushes: Milani, NYX

Lipstick: NYX, Colourpop, Maybelline

Eyeshadows: NYX, Colourpop, Morphe, Coastal Scents

Primer: Maybelline, NYX

Setting Spray: NYX, Milani, Hard Candy

Highlighters: Rimmel, LA Girl, Maybelline, Milani

Brow Gel: NYX

Loose Powder and Under Eye Concealer: E.L.F., Maybelline, NYC

Foundation: L’Oreal, E.L.F, Cover Girl

Pressed Powder: Rimmel

Bronzer: Milani, Essence, Makeup Revolution

Brow Mascara: Essence

Eyeliner: LA Girl, NYX

Contour: Makeup Revolution, BH Cosmetics

BB Cream: LA Girl

Places to get a variety of stuff for good quality but may be hit or miss or be of varying price ranges:

Catrice Cosmetics: good products but limited in options

Chi Chi: good for large palettes

BH Cosmetics: good for a variety of everything but may be hit or miss

Coastal Scents: good for eyeshadows

LA Girl: good for lipsticks and highlighters

Makeup Revolution: good for a variety of things but different price ranges

NYX: good for a variety of things but may be hit or miss

This post has taken me forever with all of the research, I hope everyone can get a use out of this. Enjoy!

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livingcorner · 3 years

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How to Store Potatoes, Onions, Garlic and Squash | Gardener’s Supply

During the winter months, when the ground is covered by a thick blanket of snow, there’s something particularly satisfying about still being able to eat food from your garden. There are many summer-grown crops including potatoes, onions, garlic, beets, carrots and winter squash, can be stored with relative ease to nourish you right through until the next growing season. Even a modest-size garden can yield a substantial crop of winter keepers.

To be successful storing these keeper crops at home, here are a couple factors to keep in mind:

You're reading: How to Store Potatoes, Onions, Garlic and Squash | Gardener’s Supply

Some varieties store better than others, so be sure to seek out the ones that are known to be good keepers.

Crops that are harvested at their prime ? not before or after ? store best. Time your plantings so they mature at the close of the season.

Only first quality, unblemished produce is suitable for storage.

Optimum temperature and humidity for storage varies by crop, so be sure that the crops you plan to store match the storage conditions you can provide.

Potatoes

There are so many wonderful kinds and colors of potatoes to choose from: fingerlings, bakers, boilers, white, yellow, pink, red, and even blue. All are delicious eaten fresh from the garden, but if you want to store some potatoes for eating in the late fall and winter months, you’ll need to plant varieties that are well-suited to storage as well as to your growing area. Readily available potato varieties known to be excellent keepers include Katahdin, Kennebec, Yellow Finn and Yukon Gold.

Potatoes can be grown in a standard garden row, in a raised bed, or in a container such as a Potato Grow Bag. The more foliage your plants have, the more good-sized tubers you’ll harvest, so it’s important to keep your plants as healthy as possible.

In late summer when the potato foliage has died back, your potatoes can be dug and “cured” for storage. Curing toughens up a potato’s skin and extends its storage life. Cure the tubers by laying them out on newspaper in a well-ventilated place that’s cool (50 to 60 degrees F.) and dark (so they don’t turn green). After about two weeks, the skins will have toughened up. Rub off any large clumps of dirt (potatoes should never be washed before storage) and cull any damaged tubers, which should be eaten, not stored. Treat the tubers very gently so as not to bruise or cut them. Nestle your spuds into ventilated bins, bushel baskets, a Root Storage Bin or a cardboard box with perforated sides. Completely cover the boxes or baskets with newspaper or cardboard to eliminate any light. Even a little light will cause potatoes to turn green and be rendered inedible. The ideal storage temperature for potatoes is 35 to 40 degrees, though they will usually keep for several months at 45 to 50 degrees.

Onions

Wet summers are bad for picnics but great for onions. The more moisture onions get, the larger they grow. Onions also benefit from lots of sun, and will sulk if they’re crowded by neighboring plants or weeds.

Onions should be cured before they are stored.

Consider starting your onions from seed or young plants, rather than purchasing the little “onion sets” you can buy in the spring. Onions grown from sets rarely store as well as seed-grown onions. Growing from seed also allows you choose a variety that’s known for long storage. Strong-flavored, pungent onions store best (the same chemicals that make onions pungent make them good keepers). There are both red and yellow storage onions; those extra-large, milder onions should be eaten fresh as they don’t store well.

Onion seeds must be started indoors, several months before they’re planted into the garden. Broadcast the seeds so they are about 1/2″ apart and cover lightly with soil. Once the plants are up and the stems have straightened, trim the tops with scissors to a height of about 2″. Repeat every couple weeks (sort of like trimming a Chia pet) until it’s time for your onion plants to go into the garden. These haircuts force energy into the roots and also keep the plants from toppling over. Onions are heavy feeders, so be sure to amend the soil in the planting area with compost and a granular organic fertilizer. Set the seedlings (which may be less than 1/8″ in diameter at the base) about 6″ apart in each direction. Keep them well-watered and well-weeded, and make sure they don’t get shaded by neighboring plants.

Read more: 15 of the Healthiest Vegetables

A harvest of several types of onions. In general, red onions and yellow onions are good keepers; white onions are not as good.

In late summer, the leaves of onion plants flop over. This signals that it’s time for the plants to stop growing and start preparing for winter. Allow the plants to remain where they are until the necks begin to tighten and the foliage yellows. If the weather is dry and there’s no danger of frost, onions can be harvested and laid right on top of the soil to dry for a week or two. If the weather is wet or frost is possible, harvest your onions and move them immediately into a protected location where they will stay dry. The floor of the garage or a covered porch works well. Spread the onions out in a single layer and let them “cure” for two weeks. During this time the necks will wither and turn brown, and the papery skins will tighten around the bulbs. Once the necks have dried and there’s no more moisture in the stem or leaves, you can bring your onions indoors and store them in mesh bags or bushel baskets. Keep them cool (35 to 45 degrees F.) and away from light. Another technique for storing an abundance of onions: make caramelized onions. For details, read Making Caramelized Onions.

Garlic

Home-grown garlic is a valuable crop. It’s easy to grow all you need for year-round use, and the quality just can’t be beat. There are lots of different types of garlic available now ? read the seed catalogs carefully and choose one that’s well-suited to your location. Cold-climate gardeners usually grow stiff-neck varieties, which are hardier. In warmer climates, the soft-neck garlic varieties (which can be braided) are more popular.

A perfect bulb, just after harvest.

Garlic doesn’t require much space. A 2 ft. x 12 ft. bed can yield enough garlic for a family, with plenty of extra heads to plant the next year’s crop. Cold-climate gardeners plant their garlic in late fall for harvest the following summer. Warm-climate gardeners may find that a late-winter planting (February to March) is best. You can even grow garlic in a Garlic Grow Bag, which is 36″ diameter x 12″ high. Each bag hold 18 to 20 cloves.

Plant individual garlic cloves (the bigger the clove you plant, the bigger the head you’ll harvest), setting them 4-5″ apart in all directions and just deep enough to cover the top of the clove. Water thoroughly. After the first hard frost, cover the entire bed with straw. Remove the mulch in early spring.

Garlic has the same growing requirements as onions. Keep the plants weeded and well-watered, and give them lots of sun. Calculating the correct harvest time is a little trickier. Dig the plants when the second set of leaves begins to yellow, which may occur as early as July. If you wait too long to harvest, the cloves will begin to separate as they dry, and the heads won’t store as well.

Cure your garlic in a dry, dark place just like you would onions. Sort out and save the biggest heads for planting next fall. By planting only the biggest cloves, you’ll gradually get bigger and bigger heads each year and will never need to buy garlic again.

The optimum long-term storage temperature for garlic is 35 to 40 degrees F. In warmer temperatures, garlic will begin to sprout. Dryness and complete darkness are essential.

Winter Squash

Winter squash are fun to grow and easy to store. There are dozens of varieties, from the traditional acorn, Hubbard, butternut and buttercup, to spaghetti, delicata and golden nugget. Pie pumpkins, too! As with other storage crops, some squash varieties store well and some don’t, so choose accordingly.

Squash can be grown in raised beds, but they should be allowed to ramble outside the boundaries of the bed. Another option is to train the vines on sturdy trellises.

Squash plants take up a lot of space, but they’re not fussy about where they grow. You can usually plan on harvesting one or two good-sized squash from each plant. The usual recommendation is to put two to three plants (or seeds) in a little group, and space these “hills” about three-feet apart.

Read more: When Is the Right Time to Mulch My Garden?

Don’t plant your squash until the soil has warmed and all danger of frost has passed. Young squash plants appreciate protection from insects and harsh weather, and will thrive under garden fabric (row cover). Fertilize at planting time, then forget about the plants until the first light frost, when the leaves will die back and reveal your crop.

For long storage life, when harvesting winter squash it’s important to leave some of the stem attached to the fruit. The best way to ensure this happens, is to use a stout knife or pruning shears to separate the stem from the vine. After harvesting, let your squash cure in a warm place (75 to 80 degrees F.) for 10 days or so. When ready for storage the outer skin should be very firm.

Store winter squash in a cool (to to 60 degree F) place that’s well ventilated. Humidity should be relatively low: 30-50%. Check your stored squash monthly to identify and use up any fruit that shows sign of decay.

Beets and Carrots

For winter storage, choose beet and carrot varieties known to be good keepers. Vegetables store best when they’re harvested at — not past — maturity. This is especially true for beets and carrots. In most areas, this means that crops intended for winter storage are not sown until late June or July.

To maintain good eating quality, carrots and beets need to be kept at a constant temperature of between 32 and 40 degrees F, and at 90 to 95 percent humidity. There are three ways that home gardeners can provide these ideal storage conditions: in a refrigerator, in moist sand or right in the garden.

To store these crops in a refrigerator or in sand, start by harvesting the roots. Handle them gently to avoid bruising or nicking. Use scissors to cut off all but 1/2″ of the foliage. Rub the roots gently (do not wash them in water) to remove most soil. Don’t cut off the root end because this will invite decay.

For refrigerator storage, lie similar-sized, same-variety vegetables in a single layer in gallon freezer bags. Remove as much air as possible before sealing each bag. Stack bags flat on a shelf or in a drawer in the refrigerator. Check monthly for decay and use those first. Beets will stay hard and sweet for five months or more; carrots should last almost as long. Should there be fine root hairs or a little decay, simply peel this off; the root itself will be fine. Carrots and beets can be shredded raw into salads, or can be parboiled, added to soups or stews, or roasted.

A second technique is to store these crops in moist sand. Prepare the roots as above. Moisten clean sand in a large container or wheelbarrow. Pack the vegetables into a tub, wooden box, 5-gallon bucket, plastic-lined cardboard box, or a Root Storage Bin. Start by placing several inches of moist sand on the bottom of the storage container. Lay vegetables on the sand in a single layer, not touching each other. Cover them completely with sand and continue layering until box or bin is full. Top with a layer of moist sand. Container will be heavy when full, so plan accordingly. Remove the stored vegetables as needed.

A third technique (for cool climates) is to store these crops right in the ground. Before hard frost, cover un-harvested carrots and beets with a 12-18″ layer of straw or leaves. (The shoulders of beets are susceptible to frost damage, so be sure to cover them before heavy frost). Lift back the mulch and harvest as needed. If spring comes before all the roots have been harvested, dig and use them up before the soil begins to warm.

How about storing those lesser-known root crops? Rutabagas store well in the refrigerator; prep and store as for beets and carrots. Parsnips may be stored in damp sand or can be left in the ground under mulch. Celeraic can be stored in either the refrigerator or in damp sand.

Source: https://livingcorner.com.au Category: Garden

source https://livingcorner.com.au/how-to-store-potatoes-onions-garlic-and-squash-gardeners-supply/

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maepolzine · 6 years

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Stardew Valley: Gift Guide

In Stardew Valley, in order to gain friendship with the community you need to give the residents gifts found throughout the world. Everyone has different gifts they absolutely love and others they cannot stand. So I thought I would put together a little guide on what every characters loves the most. Now there are some universals that apply to every villager so that is listed at the top of this list. You can gift villagers gifts once a day but up to a max of twice a week.

Universals

These apply to everyone unless it is falls into a different category for the villagers.

Loves: Prismatic Shard & Rabbit's Foot

Likes: All Artisan Goods (expect Oil and Void Mayonnaise), all Cooking (expect Bread, Fried Egg, and Strange Bun), all flowers (expect poppy), all fruit tree fruit, all gems, all vegetables (expect hops and wheat), life elixir, and maple syrup.

Neutrals: Bread, clam, coral, duck feather, fried eggs, hops, nautilus shell, rainbow shell, sweet gem berry, truffle, wheat, and wool.

Dislikes: Building materials, bombs, crafted floors & paths, fences, fertilizer, all fish (expect clam, carp, and snails), all geode minerals, all seeds, all sprinklers, all tackle, and most metal goods

Hates: All artifacts, all bait, all crafted artisan equipment, all crafted lighting, all miscellaneous crafted items, all furniture, all monster loot, and all trash.

Villagers

Abigail (Birthday: Fall 13)

Loves - Amethyst, blackberry cobbler, chocolate cake, pufferfish, pumpkin, and spicy eel.

Likes - Quartz.

Neutral - All milk, all mushrooms (except red), daffodil, dandelion, hazelnut, leek, snow yam, and winter root.

Dislikes - All eggs, all fruit (except fruit tree fruit), all vegetables (except wheat, hops and pumpkin), sugar, and wild horseradish.

Hates - Clay and holly.

Alex (Birthday: Summer 13)

Loves - Complete breakfast and salmon dinner.

Likes - All eggs (except void egg)

Neutral - All fruit (except fruit tree fruit and salmonberry), all milk, all mushrooms (except red), daffodil, dandelion, hazelnut, leek, snow yam, and winter root.

Dislikes - Salmonberry and wild horseradish.

Hates - Holly and quartz.

Caroline (Birthday: Winter 7)

Loves - Fish taco and summer spangle.

Likes - Daffodil.

Neutral - All eggs (except void egg), all fruit (except fruit tree fruit, and salmonberry), and all milk.

Dislikes - All mushrooms (except red), amaranth, dandelion, duck mayonnaise, hazelnut, holly, leek, mayonnaise, snow yam, wild horseradish, and winter root.

Hates - Quartz and salmonberry.

Clint (Birthday: Winter 26)

Loves - Amethyst, aquamarine, artichoke dip, emerald, fiddlehead risotto, gold bar, iridium bar, jade, omni geode, ruby, and topaz.

Likes - Copper bar and iron bar.

Neutral - All eggs (except void egg), all fruit (except fruit tree fruit and salmonberry), all milk, all mushrooms (except red), coal, daffodil, dandelion, gold ore, hazelnut, iridium ore, leek, refined quartz, snow yam, and winter root.

Dislikes - All flowers (except poppy), quartz, salmonberry, and wild horseradish.

Hates - Holly.

Demetrius (Birthday: Summer 19)

Loves - Bean hotpot, ice cream, rice pudding, and strawberry.

Likes - All eggs (except void egg), all fruit (except strawberry), and purple mushroom.

Neutral - All fish (except carp and snail), all milk, all mushrooms (except purple and red), daffodil, dandelion, hazelnut, leek, snow yam, wild horseradish, and winter root.

Dislikes - Quartz.

Hates - Holly.

Dwarf (Birthday: Summer 22)

Loves - Amethyst, aquamarine, emerald, jade, omni geode, ruby and topaz.

Likes - Dwarf gadget, dwarf scroll I - IV, dwarvish helm, and quartz.

Neutral - All fruit (except fruit tree fruit and salmonberry), solar essence, and void essence.

Dislikes - All eggs, all milk, all mushroom (except red), daffodil, dandelion, hazelnut, holly, leek, salmonberry, snow yam, wild horseradish, and winter root.

Hates - None.

Elliot (Birthday: Fall 5)

Loves - Crab cakes, duck feather, lobster, pomegranate, and tom kha soup.

Likes - All fruit (except pomegrante and salmonberry), octopus, and squid.

Neutral - All eggs (except void egg), and all fish (except carp, lobster, octopus, sea cucumber, snails, and squid)

Dislikes - All milk, all mushrooms (except red), daffodil, dandelion, hazelnut, holly, leek, pizza, snow yam, wild horseradish, and winter root.

Hates - Amaranth, quartz, salmonberry, and sea cucumber.

Emily (Birthday: Spring 27)

Loves - Amethyst, aquamarine, cloth, emerald, jade, ruby, survival burger, topaz, and wool.

Likes - Daffodil and quartz.

Neutral - All eggs (except void egg), all fruit (except fruit tree fruit and salmonberry), all milk, all mushrooms (except red), dandelion, hazelnut, leek, snow yam, wild horseradish, and winter root.

Dislikes - Fried eel, ice cream, rice pudding, salmonberry, and spicy eel.

Hates - Fish taco, holly, maki roll, salmon dinner, and sashimi.

Evelyn (Birthday: Winter 20)

Loves - Beet, chocolate cake, diamond, fairy rose, stuffing, and tulip.

Likes - All milk and daffodil.

Neutral - All eggs (except void egg), all fruit (except fruit tree fruit, salmonberry and spice berry), all mushrooms (except red), dandelion, hazelnut, leek, snow yam, and winter root.

Dislikes - Quartz and wild horseradish.

Hates - All fish, clam, clay, coral, fried eel, garlic, holly, maki roll, salmonberry, sashimi, spice berry, spicy eel, and trout soup.

George (Birthday: Fall 24)

Loves - Fried mushroom and leek.

Likes - Daffodil.

Neutral - All eggs (except void egg), all fruit (except fruit tree fruit and salmonberry), all milk, all mushrooms (except red), hazelnut, snow yam, and winter root.

Dislikes - All flowers (except poppy), salmonberry, and wild horseradish.

Hates - Clay, dandelion, holly, and quartz.

Gus (Birthday: Summer 8)

Loves - Diamond, escargot, fish taco, and orange.

Likes - Daffodil.

Neutral - All eggs (except void egg), all fruit (except fruit tree fruit and salmonberry), all milk, all mushrooms (except red), dandelion, leek, hazelnut, snow yam, and winter root).

Dislikes - Salmonberry and wild horseradish.

Hates - Coleslaw, holly, and quartz.

Haley (Birthday: Spring 14)

Loves - Coconut, fruit salad, pink cake, and sunflower.

Likes - Daffodil.

Neutral - None.

Dislikes - All eggs, all fruit (except coconut), all mushrooms (except red), all vegetables (except hops and wheat), dandelion, hazelnut, holly, leek, quartz, snow yam, and winter root.

Hates - All fish, clay, prismatic shard, and wild horseradish.

Harvey (Birthday: Winter 14)

Loves - Coffee, pickles, super meal, truffle oil, and wine.

Likes - All fruit (except salmonberry and spice berry), all mushrooms (except red), daffodil, dandelion, duck egg, duck feather, goat milk, hazelnut, holly, large goat milk, leek, quartz, snow yam, spring onion, wild horseradish, and winter root.

Neutral - All eggs (except duck egg and void egg), large milk, and milk.

Dislikes - Bread. cheese, and goat cheese.

Hates - Coral, nautilus shell, rainbow shell, salmonberry, and spice berry.

Jas (Birthday: Summer 4)

Loves - Fairy rose, pink cake, and plum pudding.

Likes - Coconut and daffodil.

Neutral - All milk.

Dislikes - All eggs, all fruit (except coconut and fruit tree fruit), all mushroom (except red), all vegetables (except hops and wheat), dandelion, hazelnut, holly, leek, quartz, snow yam, and winter root.

Hates - All artisan goods (except mead and oil), clay, and wild horseradish.

Jodi (Birthday: Fall 11)

Loves - Chocolate cake, crispy bass, diamond, eggplant parmesan, fried eel, pancakes, rhubarb pie, and vegetable medley.

Likes - All eggs (except void egg), all fruit (except spice berry), and all milk.

Neutral - None.

Dislikes - All mushroom (except red), garlic, hazelnut, holly, leek, quartz, snow yam, wild horseradish, and winter root.

Hates - Daffodil, dandelion, and spice berry.

Kent (Birthday: Spring 4)

Loves - Fiddlehead risotto and roasted hazelnuts.

Likes - All eggs (except void egg), all fruit, and daffodil.

Neutral - All mushroom (except red), dandelion, hazelnut, leek, wild horseradish, and winter root.

Dislikes - Quartz and snow yam.

Hates - All milk, algae soup, holly, sashimi, and tortilla.

Krobus (Birthday: Winter 1)

Loves - Diamond, iridium bar, pumpkin, void egg, void mayonnaise, and wild horseradish.

Likes - Gold bar and diamond.

Neutral - All eggs (except void egg), all milk, and all fruit (except fruit tree fruit and salmonberry).

Dislikes - All cooking (except bread, fried egg, and strange bun), all mushroom (except red), daffodil, dandelion, hazelnut, holly, leek, life elixir, salmonberry, snow yam, and winter root.

Hates - None.

Leah (Birthday: Winter 23)

Loves - Goat cheese, poppyseed muffin, salad, stir fry, truffle, vegetable medley, and wine.

Likes - All eggs (except void egg), all fruit, all milk, all mushrooms (except red), daffodil, driftwood, hazelnut, holly, leek, snow yam, spring onion, wild horseradish, and winter root.

Neutral - None.

Dislikes - All foraged minerals (except earth crystals), all gems (except diamond and prismatic shards), carp surprise, cookie, fried egg, ice cream, pink cake, rice pudding, seaweed, survival burger, and tortilla.

Hates - Bread, hashbrowns, pancakes, pizza, and void egg.

Lewis (Birthday: Spring 7)

Loves - Autumn's bounty, glazed yams, hot pepper, and vegetable medley.

Likes - Blueberry, cactus fruit, and coconut.

Neutral - All eggs (except void egg), all fruit (except blueberry, cactus fruit, coconut, fruit tree fruit, hot pepper, and salmonberry), all mushrooms (except red), daffodil, dandelion, hazelnut, leek, snow yam, and winter root.

Dislikes - All milk, salmonberry, and wild horseradish.

Hates - Holly and quartz.

Linus (Birthday: Winter 3)

Loves - Blueberry tart, cactus fruit, coconut, dish o' the sea, and yam.

Likes - All eggs (except yoid egg), all milk, All fruits (except cactus fruit and coconut), all mushroom (except red), daffodil, dandelion, hazelnut, holly, leek, snow yam, spring onion, wild horseradish, and winter root.

Neutral - All fish (except carp and snail)

Dislikes - All foraged minerals, and all gems (except diamond and prismatic shard).

Hates - None.

Marnie (Birthday: Fall 18)

Loves - Diamond, farmer's lunch, pink cake, and pumpkin pie.

Likes - All eggs (except void egg), all milk, and quartz.

Neutral - All fruit (except fruit tree fruit and salmonberry), all mushrooms (except red), daffodil, dandelion, hazelnut, leek, snow yam, and winter root.

Dislikes - Salmonberry, seaweed, wild horseradish.

Hates - Clay and holly.

Maru (Birthday: Summer 10)

Loves - Battery pack, cauliflower, cheese cauliflower, diamond, gold bar, iridium bar, miner's treat, pepper poppers, rhubarb pie, and strawberry.

Likes - Copper bar, iron bar, oak resin, pine tar, and quartz.

Neutral - All eggs (except void egg), all fruit (except blackberry, crystal fruit, fruit tree fruit, salmonberry and strawberry), all milk, all mushrooms (except common and red), daffodil, dandelion, hazelnut, leek, wild horseradish, and winter root)

Dislikes - Blackberry, common mushroom, crystal fruit, maple syrup, and salmonberry.

Hates - Holly, honey, pickles, snow yam, and truffle.

Pam (Birthday: Spring 18)

Loves - Beer, cactus fruit, glazed yams, mead, pale ale, parsnip, and parsnip soup.

Likes - All fruit (except cactus fruit), all milk, and daffodil.

Neutral - All fish (except carp, octopus, snail, and squid), all mushrooms (except red), dandelion, hazelnut, leek, snow yam, and winter root.

Dislikes - All eggs, quartz, and wild horseradish.

Hates - Holly, octopus, and squid.

Penny (Birthday: Fall 2)

Loves - Diamond, emerald, melon, poppy, poppyseed muffin, red plate, roots platter, sandfish, and tom kha soup.

Likes - All milk, dandelion, and leek.

Neutral - All eggs (except void egg), all fruit (except fruit tree fruit, grape, melon, and salmonberry), all mushrooms (except red and purple), daffodil, hazelnut, snow yam, wild horseradish, and winter root.

Dislikes - Algae soup, duck feather, pale broth, purple mushroom, quartz, red mushroom, salmonberry, and wool.

Hates - Beer, grape, holly, hops, mead, pale ale, rabbit's foot, and wine.

Pierre (Birthday: Spring 26)

Loves - Fried calamari.

Likes - All eggs (except void eggs), all milk, daffodil, and dandelion.

Neutral - All fruit (except fruit tree fruit, and salmonberry)

Dislikes - All foraged minerals, all gems (except diamon and prismatic shard), all mushrooms (except red), hazelnut, holly, leek, salmonberry, snow yam, wild horseradish, and winter root.

Hates - All fish, corn, garlic, parsnip soup, and tortilla.

Robin (Birthday: Fall 21)

Loves - Goat cheese, peach, and spaghetti.

Likes - All milk, all fruit (except peach), hardwood, and quartz.

Neutral - All eggs (except Void egg), all mushrooms (except red), daffodil, dandelion, hazelnut, leek, snow yam, and winter root.

Dislikes - Wild horseradish.

Hates - Holly.

Sam (Birthday: Summer 17)

Loves - Cactus fruit, maple bar, pizza, and tigerseye.

Likes - All eggs (except void egg), and joja cola.

Neutral - All fruit (except cactus fruit, fruit tree fruit, and salmonberry) and all milk.

Dislikes - All mushrooms (except red), all vegetables (except hops and wheat), dandelion, daffodil, hazelnut, holly, leek, quartz, salmonberry, seaweed, snow yam, wild horseradish, and winter root.

Hates - Coal, copper bar, duck mayonnaise, gold bar, gold ore, iridium bar, iridium ore, iron bar, mayonnaise, pickles, and refined quartz.

Sandy (Birthday: Fall 15)

Loves - Crocus, Daffodil, and sweat pea.

Likes - All fruit, goat milk, large goat milk, quartz, and wool.

Neutral - All eggs (except void egg), all mushroom (except red), dandelion, hazelnut, large milk, leek, milk, snow yam, wild horseradish, and winter root.

Dislikes - None.

Hates - Holly.

Sebastian (Birthday: Winter 10)

Loves - Frozen tear, obsidian, pumpkin soup, sashimi, and void egg.

Likes - Quartz.

Neutral - All fruits (except fruit tree fruit and salmonberry), all fish (except carp and snails), and all milk.

Dislikes - All flowers (except poppy), all mushrooms (except red), daffodil, dandelion, hazelnut, holly, leek, salmonberry, wild horseradish, and winter root.

Hates - All artisan goods (except coffee, mead, and oil), all eggs (except void eggs), clay, complete breakfast, farmer's lunch, and omelet.

Shane (Birthday: Spring 20)

Loves - Beer, hot pepper, pepper popper, and pizza.

Likes - All eggs (except void egg) and all fruit (except hot pepper).

Neutral - All milk.

Dislikes - All mushrooms (except red), daffodil, dandelion, hazelnut, holly, leek, seaweed, snow yam, wild horseradish, and winter root.

Hates - Pickles and quartz.

Vincent (Birthday: Spring 10)

Loves - Cranberry candy, grape, and pink cake.

Likes - Coconut and daffodil.

Neutral - All milk.

Dislikes - All eggs, all fruit (except coconut, grape and fruit tree fruit), all mushrooms (except red), all vegetables (except hops and wheat), dandelion, hazelnut, holly, leek, quartz, snow yam, and winter root.

Hates - All artisan goods (except mead and oil), clay, and wild horseradish.

Willy (Birthday: Summer 24)

Loves - Catfish, diamond, iridium bar, mead, octopus, pumpkin, sea cucumber, and sturgeon.

Likes - Gold bar, lingcod, quartz, and tiger trout.

Neutral - All eggs (except void eggs), all fish, all fruit (except fruit tree fruit and salmonberry), and all milk.

Dislikes - All cooking, all mushrooms (except red), daffodil, dandelion, hazelnut, holly, leek, salmonberry, slime, snow yam, wild horseradish, and winter root.

Hates - None

Wizard (Birthday: Winter 17)

Loves - Purple mushroom, solar essence, super cucumber, and void essense

Likes - All geode minerals and quartz

Neutral - All fruit (except fruit tree fruit and salmonberry)

Dislikes - All eggs, all milk, all mushrooms (except red and purple), daffodil, dandelion, hazelnut, holly, leek, salmonberry, slime, snow yam, wild horseradish, and winter root.

Hates - None

#video game #stardew valley #gift guide #gifts

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easyfoodnetwork · 4 years

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13 Restaurant Recipes You Can Actually Make

Woman photo, fstop123/Getty; chef’s hat photo, skodonnell/Getty

Restaurant cookbooks are usually not for the “average” home cook. But these dishes are actually, totally doable.

The genre of the restaurant cookbook is both large and varied, but the common denominator that underlies the majority of its titles is the implicit promise that you, too, can reproduce a chef’s work in the confines of your home kitchen. Most of the time, this promise is patently false. But there are a number of notable exceptions, signature dishes that really can be made by home cooks with a command of basic kitchen techniques, as well as access to both adequate time and fairly common pantry staples. Given that these are two things many folks have in abundance right now, there has arguably never been a better moment to start making facsimiles of famous — and yet frequently accessible! — restaurant dishes at home. Here are 13 to get you started.

1. Roast chicken and bread salad, from The Zuni Cafe Cookbook

This dish helped to cement the Zuni Cafe’s place in the annals of California restaurant legend - and also happens to be ideal for any home cook armed with both pantry staples and time. The latter is particularly important here, as the recipe requires salting the chicken for 24 hours in order to promote flavor and tenderness. The most complicated thing you need to do here is insert sprigs of thyme under the chicken’s skin — but if you don’t have any, no big deal. It is more or less impossible to go wrong with a roast chicken and a salad made from bread mingled with the drippings of said chicken. Just budget plenty of time, which it’s likely you have a lot of these days.

2. Bo ssam, from Momofuku: A Cookbook

As with Zuni’s chicken, the main requirement for reproducing Momofuku’s bo ssam is time: To make the slow-roasted pork shoulder, you need to cure it in a sugar-salt rub for at least six hours before depositing it in an oven to roast for another six. Online specialty grocers have made it easier than ever to find ingredients like ssämjang and kochujang, but even if you can’t find, say, the oysters suggested as an accompaniment, you can still turn this into a banner family meal with some rice, lettuce, and any number of condiments.

3. Sunday sauce, from The Frankies Spuntino Kitchen Companion & Cooking Manual

Canned tomatoes, olive oil, salt, a pinch of red chile flakes, and 13 cloves of garlic are all you need to make the red sauce that has anointed untold plates of pasta and meatballs at Frankies 457 Spuntino in Brooklyn. Once again, time is of the essence here: To bring the sauce to its rich, thick Platonic ideal, you need to simmer it for four hours on the stovetop, which leaves you plenty of time to binge almost five episodes of Grey’s Anatomy or decoupage your living room floor or whatever else you’re doing these days to prevent the creeping onset of quarantine-induced psychosis.

4. Obama’s short ribs, from The Red Rooster Cookbook: The Story of Food and Hustle in Harlem

So long as you have access to a few basic staples, including onions, carrots, celery, soy sauce, ginger, and garlic — and two hours to spare — you, too, can eat the short ribs that Marcus Samuelsson served to the 44th President of the United States. The key here is a long, slow braise; even if you’re lacking one of the recipe’s ingredients, you’ll still end up with fall-off-the-bone-tender meat, as well as a rich sauce that yields enough for leftovers that work well with any number of dishes. Serve the ribs on rice, or noodles, or really, anything that’s good for soaking up sauce.

5. Baked goat cheese with spring lettuce salad, from the Chez Panisse Cafe Cookbook

The secret ingredient here? Surprise! It’s time. Alice Waters wants you to use 12 whole hours to marinate the goat cheese in herbs and oil, and why argue? But once this is done, there’s not a lot else to do, aside from rolling the cheese in panko and baking it, washing some salad mix, whisking together a very simple vinaigrette, and slicing up a baguette, if you’re lucky enough to have one. Make sure to save the oil left over from marinating the cheese — it is supremely flavorful and its uses are manifold.

6. Khao phat muu (Thai-style fried rice with pork), from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Northern Thailand

Andy Ricker’s fried rice is something of a godsend to the quarantined (and impatient) home cook: it is a deeply flavorful assemblage day-old rice, shallots, garlic, and other common pantry staples (sugar, soy sauce, vegetable oil), and also happens to take five minutes to cook. What’s more, it is versatile: If you don’t have the pork that the recipe calls for, you can substitute any protein you have on hand, such as chicken or tofu. And if you don’t have cilantro or green onions (scallions), that’s fine, too — though now is a perfect time to start growing scallions on your windowsill.

7. Miso-marinated black cod, from Nobu: The Cookbook

This is one of those rollercoaster recipes, in the sense that the amount of time you’ll spend anticipating it exists in inverse proportion to the amount of time you’ll spend experiencing it. Because, like a number of other recipes here, this one calls for advanced prep: Two to three days before you eat this glorious fish, you slather it with a sake-mirin-miso-sugar marinade, cover it up, and stick it in the fridge. Cooking the fish takes less than 20 minutes and requires no additional ingredients save for a bit of oil. If you can’t find black cod, try another firm, white-fleshed fish like striped bass or mahi mahi.

8. Gumbo z’herbes, from The Dooky Chase Cookbook

The onset of summer is a perfect time to make Leah Chase’s iconic gumbo, a veritable vegetable cornucopia that calls for mustard, collard, and turnip greens, along with cabbage, romaine lettuce, watercress, spinach, and the tops of both beets and carrots. There’s also an abundance of meat (sausage, ham, brisket, and chorizo), but despite its long list of ingredients, this gumbo is a straightforward endeavor. All it requires is chopping vegetables, bringing a pot to boil, sizzling some chorizo in oil, and making a roux (and if you don’t know how, the recipe has instructions). And perhaps best of all, it will feed you for a week.

9. Hummus tehina, from Zahav: A World of Israeli Cooking

There are few better uses of dried chickpeas than Zahav’s hummus tehina (or tahini). This is hummus that is as much for hedonists as pragmatists: its bodacious creaminess is matched only by the number of foods you can pair it with. Its ease of assembly is also remarkable; after soaking the chickpeas overnight (see: Time, Part 125c), you cook them until they’re falling apart, then throw them into a food processor with some tahini, garlic, salt, and lemon juice. If you manage to transfer the hummus to a storage container before eating it all, pause for a second to applaud your willpower.

10. Canned sardines with Triscuits, from Prune

This is more of a shopping list than a recipe — one that, moreover, is basically engineered for quarantine living. If you have a tin of sardines, a box of Triscuits, a spoonful of Dijon mustard, and a few sprigs of parsley, the dish that helped put Prune on the map of the popular imagination can be yours in the amount of time it takes to open that tin of sardines.

11. Cornbread, from Heritage

Sean Brock’s cornbread is a necessary accompaniment to pretty much every meal served at Husk. It’s also easy enough to make at home that it can accompany all of your meals, too. The list of ingredients is short and savory — Brock eschews sugar in his cornbread, along with flour, so what you’re left with is an all-cornmeal concoction, greased and flavored with melted bacon fat and made tender with buttermilk. Don’t have (or eat) bacon? Use melted butter. No buttermilk? Add a bit of vinegar to regular milk (there are many guides out there to assist you with this). So long as you have a smoking hot cast iron skillet (or baking pan), you’re good to go.

12. Ricotta toast, from Everything I Want to Eat: Sqirl and the New California Cooking

There are two approaches to recreating Sqirl’s legendary and deceptively simple ricotta toast at home. You can make the jam, the ricotta, and even the brioche yourself, or you can go to a store and buy the jam, the ricotta, and the brioche (or really, almost any kind of bread, so long as you slice it thick and remember to butter and toast it before piling everything on top of it). There is no right or wrong here, just the promise of cheese and jam ferried to your mouth on a warm carbohydrate.

13. Coconut cake, from Highlands Bar & Grill

This iconic cake helped longtime Highlands Bar & Grill pastry chef Dolester Miles to win a 2018 James Beard Award. While its recipe is not available in a cookbook, you can fortunately find it online. Like many layer cakes, it initially appears daunting. But look closer and you’ll see that making it is primarily a question of taking enough time to make the cake’s components — as well as having access to four kinds of coconut (shredded, extract, cream, and milk). The finished product has numerous virtues, but between its sheer quantity and the general ability of cake to stay fresh (or fresh enough) for days on end, perhaps its most relevant attribute is that it’s essentially a pantry staple in and of itself. Why worry about making breakfast, lunch, or dinner when you could just eat cake instead?

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Restaurant cookbooks are usually not for the “average” home cook. But these dishes are actually, totally doable.

1. Roast chicken and bread salad, from The Zuni Cafe Cookbook

2. Bo ssam, from Momofuku: A Cookbook

3. Sunday sauce, from The Frankies Spuntino Kitchen Companion & Cooking Manual

4. Obama’s short ribs, from The Red Rooster Cookbook: The Story of Food and Hustle in Harlem

5. Baked goat cheese with spring lettuce salad, from the Chez Panisse Cafe Cookbook

6. Khao phat muu (Thai-style fried rice with pork), from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Northern Thailand

7. Miso-marinated black cod, from Nobu: The Cookbook

8. Gumbo z’herbes, from The Dooky Chase Cookbook

9. Hummus tehina, from Zahav: A World of Israeli Cooking

10. Canned sardines with Triscuits, from Prune

11. Cornbread, from Heritage

12. Ricotta toast, from Everything I Want to Eat: Sqirl and the New California Cooking

13. Coconut cake, from Highlands Bar & Grill

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radcupcakesuit-blog · 5 years

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12 MONTH GUIDE TO ORGANIC GARDENING

Any long-time organic gardener knows that organic gardening is not just a summer activity! There are many chores and tasks to stay on top of a healthy, organic garden all year round. One benefit of working on it during the colder months is that it makes gardening in the warmer months less stressful and more enjoyable.

Here is an overview of a year’s worth of chores. Every month, we will have a detailed post of things to do, all loosely based on USDA Zone 5. Check this map for your zone, and adjust your chores as needed. Always consult your local County Extension office and reputable nurseries for regional and local specifics.

FEBRUARY

Get more detailed with your plan. Be ready for planting time.

Order seeds and plants

Clean and sharpen your tool – repair or replace as necessary

Prune fruit trees before the buds swell

Propagate houseplants as the days lengthen, and fertilize at half strength

The complete guide for getting ready in February, here.

MARCH

March calls for more maintenance. Don’t forget to enjoy the first spring flowering bulbs!

Finish pruning fruit trees early in the month

Remove mulch from and prune your roses

Make a compost pile

Start cleaning the yard if the snow is gone

Rake the lawn to remove the thatch layer

Clean up last year’s debris

Add compost to beds

The complete guide for getting ready in March, here.

APRIL

April showers bring May flowers, whereas your hard work this month will bring a bountiful harvest for summer and fall.

Deadhead the flowers of early blooming shrubs and bulbs

Ensure your irrigation system is working – replace or repair what needs it, and check it again

Fertilize the lawn with slow release organic fertilizer

Plant cool weather vegetables and herbs – lettuce, kale, chard, arugula, beets, carrots, spinach, green onions.

The complete guide for getting ready in April, here.

MAY

May is the big planting month!

Get your warm weather vegetables, flowers and herbs in the ground

Be aware of late frosts, and cover plants as needed

Plant gladiola and dahlia bulbs

Deadhead and prune shrubs that flower

Check for pests (aphids, squash bugs, cabbage loopers), and use natural controls to keep them in check

Start your hardscaping projects (walkways, fences, patios)

Get the complete list of chores for May, here.

JUNE

You can finally start harvesting some greens. Remember to relax a bit this month, and enjoy your hard work so far.

Finish up planting, add a thick layer of mulch, and start weeding to allow new plants to thrive

Water daily to get seedlings established

Watch for tent caterpillars and powdery mildew, and treat organically

Harvest greens, peas and perennial herbs

Keep deadheading shrubs as they flower

Get the complete guide to June, here.

JULY

Your hard work is starting to pay off this month. Keep going!

Keep weeding, watering, and watching for pests and diseases

Water your containers twice a day, and deep-water trees and shrubs every two weeks

Mid-month, stop deadheading flowering shrubs

Harvest garlic early in the month, and the beginnings of the beans, cucumbers, peppers, and tomatoes later in the month

Make arrangements for someone to water if you go on vacation

Divide irises

Plant a fall harvest with succession planting

AUGUST

Ah, the month when all your hard work pays off! This is the biggest harvest month – vegetables, fruits, flowers and herbs

Experiment with new recipes

Get prepared to put up your edibles for winter by canning, freezing and drying them

The shortening days slow plant growth, so back off watering and fertilizing

Order spring flowering bulbs

Get the complete guide to August, here.

SEPTEMBER

Frost might come knocking at your door this month.

Be prepared to cover tender plants at night

As plants die back, clean up those areas

Replace with winter cover crops, or cover beds with a layer of compost

Bring in houseplants, and empty containers as plants die back

Divide peonies

Start saving seed of flowers and vegetables

Get the complete guide to September, here.

OCTOBER

It’s a great time to take advantage of year-end sales and prepare for the cold months to come.

Plant trees, shrubs and perennials

Plant garlic and spring flowering bulbs

Seed bare spots in the lawn

Rake leaves – go over them with the mower to use as mulch, or add them to the compost

Dig up herbs to pot up and bring inside for winter

Dig up gladiola and dahlia bulbs to store for winter

Leave some seed heads on flowers as winter bird food

Get the complete guide to October, here.

NOVEMBER

November is about preparing your soil for the year to come.

Finish cleaning up flower and vegetable beds

Get a soil test to prepare for amendments in spring

Hang bird feeders

Mulch strawberries with 5” of straw

Remove diseased wood from roses

Mulch or hill up soil around the base of them to a depth of 10-12”

Clean and oil your tools before putting them away – trade them for your snow shovels and snow blower!

The complete guide for getting ready in the winter.

DECEMBER

Seed catalogs start rolling in now to let you start dreaming about next year! In this quiet gardening month, review the growing season just past.

Make notes about what worked well and what didn’t

Add those thoughts to next year’s plan, which you should be working on right now!

Buy gardening gifts for friends, and ask for the same gifts yourself.

Force paperwhites for midwinter beauty and fragrance

The complete guide for getting ready in the winter.

JANUARY

This is a wind-down month after the holidays. It’s a good time to settle in with seed catalogs and dream about summer.

Start planning gardens and other yard projects

Keep your bird feeders full

Compost or chip your Christmas tree

Learn to watch the weather

Originally seen here:

https://www.naturespath.com/en-us/blog/annual-guide-to-organic-gardening-12-month-checklist/

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maxbrenna · 5 years

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Cute Airbnb and Salvador Dali.

So yesterday morning we left our cute Airbnb to head towards another cute Airbnb. We ended up driving all the way to Girona to get there for a late lunch, just some basic salad and steak and potatos. We sat on these Cathedral steps whike the most beautiful busker played violin. It was magical.

We walked around for a bit and almost went into a museum/church thing but decided to come back another day and do it properly (we had paid parking and still had to drive to our place for the night) so we got gelato and just explored the rest of the streets. Again, for the game of thrones fans, Girona is the streets of Bravos!

So we headed over to our Airbnb, which is a 3 story old building in a tiny mediaeval village, right next to a church. It's got alot of rooms (apparently when it's full there's like 27 people here; and only 2 bathrooms) but we got a ground floor one with these gorgeous stone walls and a pallet bed. I'll put some photos of it because it's so rustic and authentic. After we settled in a little bit we drove back down to a nearby town to see the food options... It wasn't great so we hit the supermarkets. And I say supermarkets as there was literally 6 huge (mostly ALDI style) supermarkets all in the same block. I will touch on this subject more at the end of the trip but we were able to get some great seafood and a local seasonal vegetable called calcot (like a big sweet spring onion)

So we headed home (finding we did have some company in the big house afterall, but they were really nice) and cooked up a big saffron seafood soup with grilled cheese toast and salad. It was so yummy.

In the morning we slept in and took it easy, but ended up going out for a late breakfast as there were some people around cleaning and doing maintenance work on the place. So we drove to a town called Olot and literally went to the first restaurant we walked past. It looked pretty fancy but wasn't expensive. We had a duck cannelloni with bechamel. Grilled calcot with a romesco sauce. Rabbit in garlic oil with potato's. And local sausage with Pau beans (local to Catalonia) and salsa verde.

It was delicious! It was really great to have a proper Catalan meal. And only 28euro

So to walk off all this food we hiked about 20mins to the top of a (non-active) volcano (1 of 4 in the area) with a crater in the top. Wasn't huge but it was cool.

Then we drove about 40mins to a town called Figueres, where we went to the theatre-museum Dali, as in Salvador Dali. It was truely incredible. Very busy at the start. We got a little annoyed as there were a lot people, in particular school kids, who were pretty inconsiderate, and just couldn't seem to put their phone down and actually look at the art.... But that's a rant for another day. The building was several levels all circular around a circular open courtyard in the centre.

Apart of the ticket included entry to Salvador's jewelry work which are items made by a jeweller based off of his designs.

We spent almost 2 hours there all up.

So then we tried to go to a place nearby called Castell de Sant Ferran, which was a military castle with these cool walls in this star like shape. Unfortunately it closed alot earlier than google said so we just walked around the edge of it. It was very windy but a good walk. We had heaps of soup leftover from last night so we just picked up some extras for dinner and headed home.

We grilled up the calcots we'd gotten yesterday, cooked up some silver beet and had the soup with grilled cheese toast again. Perfect meal.

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ladystylestores · 4 years

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Buddha Bowl | The Recipe Critic

This Vegan Buddha Bowl is loaded with colorful raw summer vegetables, whole grains, good fats, and topped with a tangy creamy balsamic dressing. Make adjustments to use up whatever vegetables you have on hand and enjoy this delicious vegan meal for lunch or dinner all summer long!

It’s summer time and there is an abundance of fresh produce ready to be eaten! A great way to enjoy all those vibrant vegetables is in a Buddha Bowl! For more well balanced meals, try my favorite Poke Bowl, Cilantro Lime Chicken Salad, Summer Cobb Salad, and Asian Turkey Lettuce Wraps.

VEGAN BUDDHA BOWL

If you’d like to eat a more balanced diet, start making Buddha Bowls! They are so easy to throw together, taste awesome, and make you feel so good. They are so versatile but here is a my fresh garden version that is loaded with raw crisp veggies, chickpeas, quinoa, spinach, basil, and topped with a yummy creamy balsamic dressing.

WHAT IS A BUDDHA BOWL?

A buddha bowl is a plant-based one-dish meal. It is usually made and served in a large bowl and consists of: a whole grain, greens, protein (usually vegan), vegetables, toppings, and a sauce. Some might also refer to it as a bliss bowl, power bowl, glow bowl, hippie bowl,…

A true Buddha bowl is vegetarian and typically vegan since Buddhists follow a plant-based diet but you will find that some “buddha bowls” have meat.

WHERE DID BUDDHA BOWLS GET THEIR NAME?

It is thought that the name might come from the fact that people would place food into Buddha’s bowl as a donation as he walked the streets.

It could also possibly be called this because balance is an important Buddhist concept and this dish is a balanced meal of vegetables, protein, and healthy fats.

The large stuffed bowl, resembling Buddha’s belly could also be a reason.

HOW TO MAKE A BUDDHA BOWL:

COOK THE QUINOA:

Place water and quinoa in a 2 quart pot and bring to a boil over medium high heat. Reduce heat to low, stir in salt, and allow to simmer for about 15 minutes or until a white tail appears around the grains.

Remove from heat, cover with lid, and let sit for 5 minutes. Fluff and then serve or refrigerate.

MAKE THE CREAMY BALSAMIC DRESSING:

Puree all dressing ingredients together in a blender or with an immersion blender until smooth. Place in jar and refrigerate until ready to use.

ASSEMBLE THE BOWLS:

Assemble bowls with spinach, quinoa (warm or cold), chick peas, carrots, cucumbers, tomatoes, avocado, sunflower seeds, and basil. Drizzle with dressing and serve.

BUDDHA BOWL SAUCE:

You can really use any dressing or sauce for a buddha bowl. Some of my favorites are: tahini dressing, Creamy Cilantro Lime Dressing, pesto, a drizzle of plain olive oil, or this Creamy Balsamic Dressing.

To make this bowl completely vegan, use a vegan mayonnaise or yogurt. Regular mayo and Greek yogurt work great too.

WHAT ELSE CAN YOU PUT IN A BUDDHA BOWL?

Honestly, you can put whatever you heart desires into that bowl. Here are some ideas so you can make more Buddha Bowls:

Grains: brown rice, quinoa, barley, farro, bulgur wheat…

Greens: spinach, romaine, spring greens, arugula, kale…

Vegetables: these can be raw, steamed, or roasted- sweet potatoes, broccoli, radish, cabbage, bell peppers, onions, beets, tomatoes, carrots, cucumber, peas, corn…

Plant Based Proteins: Beans, lentils, chickpeas, tofu, tempeh, edamame…

Toppings: nuts, seeds, dried or fresh fruit, herbs…

Fats/Dressings: olive oil, avocado, hummus, pesto, tahini, peanut sauce…

HOW TO MEAL PREP:

If you are not planning on serving all 4 bowls in one sitting, you can store the remaining ingredients in the fridge in large 64 ounce jars.

Place ingredients into the jars in this order: dressing, quinoa, carrots, cucumber, tomatoes, and spinach. I recommend adding avocado just before serving since they brown. The sunflower seeds can be placed in the top of the jar but can get a little soft so I would add those just before serving as well so you get maximum crunchy texture.

MORE QUINOA SALAD RECIPES YOU’LL LOVE:

Vegan Buddha Bowl

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Melanie Dueck

Servings 4 People

For the Quinoa:

1 cup quinoa

2 cups water

1/2 teaspoon salt

For the Bowl:

8 cups baby spinach

1 1/2 cups grape tomatoes halved

1 English Cucumber sliced

1 can chick peas drained and rinsed

1 large avocado sliced

4 carrots peeled

1/4 cup sunflower seeds

8 basil leaves chopped

For the Creamy Balsamic Dressing:

3 tablespoons olive oil

3 tablespoon balsamic vinegar

3 tablespoon vegan mayonnaise or plain yogurt

1 teaspoon Dijon mustard

1 clove garlic

1/4 teaspoon kosher salt

Fresh cracked black pepper

For the Quinoa:

Remove from heat, cover with lid, and let sit for 5 minutes. Fluff and then serve or refrigerate.

For the Dressing:

Puree all dressing ingredients together in a blender or with an immersion blender until smooth. Refrigerate until ready to use.

For assembling the bowls:

Assemble bowls with spinach, quinoa (warm or cold), chick peas, carrots, cucumbers, tomatoes, avocado, sunflower seeds, and basil. Drizzle with dressing and serve.

Nutrition Facts

Vegan Buddha Bowl

Amount Per Serving

Calories 452 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 3g15%

Sodium 560mg23%

Potassium 1323mg38%

Carbohydrates 49g16%

Fiber 11g44%

Sugar 8g9%

Protein 12g24%

Vitamin A 16477IU330%

Vitamin C 35mg42%

Calcium 136mg14%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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japanheart88-blog · 5 years

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Turkish Cucumber-Tomato-Olive Chopped Salad with Sumac ♥

Today's gorgeous summer salad: A colorful crunchy mix of fresh-fresh summer vegetables in a lemony dressing spiced with the delightful sourness of sumac plus cumin, smoked paprika and oregano. It makes a great supper salad or better yet, a salad for a Mediterranean or Middle Eastern meze platter. Weight Watchers Friendly, just 1 Freestyle point. Low Cal. Low Carb. Gluten Free. Paleo. Primal. Vegetarian. Not just vegan, "Vegan Done Real". And naturally, completely delicious.

So yeah, call me summer's broken record. Every year about this time I am surprised to experience the same thing: just how easy and fun it is to cook when tonight's tomatoes were picked from the garden this morning, when we've been waiting/watching patiently for just the right moment to pluck an expanding green pepper from the vine, not too big, not too small.

Not that there's any cooking to throw together this little gem of a salad, just some quality time with a knife and cutting board, is all.

This Turkish Chopped Salad was a very-last-minute addition to a family swim party, good thing we all played hard in the pool because man-alive, did we ever eat! Green Chile Burgers topped with jack cheese and the oh-so-gorgeous Green Chile Sauce (Salsa Verde) I'd made the night before. Ratatouille filled with vegetables from the garden. We were so full, so satisfied that instead of making the peach cobbler I'd intended, I plopped the kids at the kitchen table with a jug of milk and Banana Oatmeal Cookies. My kinda party.

Now this crew rarely raves. But the Green Chile Sauce and this Turkish Chopped Salad, they got compliments. And more compliments. And more compliments.

I'll take a little credit but mostly, the garden earned all the accolades. The peppers this year are oh-so-good and I really do recommend skin-thinned garden peppers here (and the green ones, to boot) versus their thicker-skinned grocery store Dutch bell pepper counterparts.

RECIPE for TURKISH CUCUMEBER-TOMATO-OLIVE CHOPPED SALAD with SUMAC

Hands-on time: 20 minutes Time to table: 20 minutes Makes about 5 cups

CHOPPED SALAD Collect about 5 cups chopped vegetables, total Cucumber Green pepper Super-ripe summer tomatoes Onion or red onion Good olives (don't skip) Fresh parsley & mint

DRESSING 1 clove garlic Zest & juice 2 lemons (about 4 tablespoons lemon juice) 1/4 teaspoon cumin 1/4 teaspoon smoked paprika 1/4 teaspoon oregano 1/4 teaspoon sumac (don't skip) 2 tablespoons olive oil Salt & pepper to taste

CHOPPED SALAD Chop all the vegetables into equal-size pieces, some times I'll do big pieces, here I wanted the salad to go a long way so I chopped everything into small pieces. Even the olives!

DRESSING In a mini food processor, chop the garlic into tiny bits. Add the remaining ingredients, taste and adjust the seasoning.

COMBINE Just before serving, toss the dressing into the vegetables and fresh herbs. Serve immediately.

MAKE-AHEAD TIPS This is an easy salad to make ahead of time. Just keep three separate containers until it's time to serve, the chopped vegetables, the parsley/mint and the Dressing.

LEFTOVERS Turkish Chopped Salad is best within an hour or so of mixing but stays quite fresh for a couple of days without turning soggy.

ALANNA's TIPS & KITCHEN NOTES FRESHNESS This salad is all about freshness, use the very freshest vegetables you can put your hands on. CUCUMBERS If you're using thin-skinned English or Persian cucumbers, there's no need to skin the cucumbers; with garden cucumbers with tougher skin, consider either "striping" or peeling the skins off and scooping out any large seeds. RED ONION I've used finely chopped red onion, also red onion shaved thin-thin-thin in short lengths. For extra convenience? The most-wonderful Spiced Pickled Red Onions are like "pre-chopped" red onion, any time you need just a bit. TOMATOES Tomato lovers will want to err on the side of the tomatoes here, especially early in tomato season. I think this salad would be especially pretty made with the tiny little tomatoes that grow by the bushel in the garden. WHAT IS SUMAC? I wrote about sumac here, Fattoush (Traditional Middle Eastern Salad). Sorry, I don't have a substitute to recommend, it adds an addictive sourness to the dressing that's difficult to replicate without sumac itself. I know it's tempting to skip an ingredient rather go out of your way to buy something for just one recipe. I find sumac easy to use, here's a few recipes that call for sumac.

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from either Well Fed: Paleo Recipes for People Who Love to Eat or Well Fed 2: More Paleo Recipes for People Who Love to Eat by Melissa Joulwan. Sorry, I'm not sure which cookbook it came from, both copies came from the library and are now back on the shelf!

NUTRITION INFORMATION Per Half Cup: 50 Calories; 4g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 39mg Sodium; 4g Carb; 1g Fiber; 2g Sugar; 1g Protein. WEIGHT WATCHERS POINTS: WW Old Points 1 & WW PointsPlus 1 & WW SmartPoints 2 & WW Freestyle 1 CALORIE COUNTERS 100-calorie serving = 1 cup (2g protein).

Still Hungry?

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MORE FAVORITE CHOPPED SALAD RECIPES

~ Babe's Naked Fruit & Veggie Salad ~ ~ Raw Beet, Carrot & Kohlrabi Salad ~ ~ Spring & Summer Sliced Salad ~ ~ more Chopped Salad recipes ~ from A Veggie Venture

~ Quick 'n' Easy Raw Salad ~ ~ Power Food Broccoli Salad ~ ~ Bloody Mary Salad ~ ~ more salad recipes ~ from Kitchen Parade, my food column

COOKING IN SEASON: THIS SAME WEEK ACROSS THE YEARS

Tomato & Zucchini Salad ( Quick Broccoli Soup with Chive Oil For Instance Technique V (raw veggies with Italian dressing) Broccoli, Pepper & Celery Salad Corn Cayenne Tomato Ginger Jam ( Quick Microwave Sweet Corn Summer Tomatoes for Winter Greek Greens (Flash Cook to Eat Later) ( Mom’s Potato Salad ( “Lost Recipes” Classic Coleslaw with Boiled Dressing Dear Anonymous: THIS Is Why We Blog Ripe-Tomato Relish with Peaches & Pears (Sharon's Pickle) ( Watermelon, Cucumber & Feta Salad Melon, Blueberry & Feta Salad with Honey Lime Vinaigrette Caponata - Sicilian Eggplant ( Raw Corn Chowder ( Julia Child's Cucumber Salad Israeli Couscous Salad with Yellow Squash & Sun-Dried Tomatoes Summer's Best Corn Chowder ( Garden Eggs "Benedict" Spiral Zucchini Noodle Salad with Homemade Catalina Dressing Warm Caprese Bites

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Source: http://kitchen-parade-veggieventure.blogspot.com/2018/08/turkish-chopped-salad.html

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

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instantdeerlover · 4 years

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The Best Dishes We’ve Had This Week (2) added to Google Docs

The Best Dishes We’ve Had This Week (2)

Bay Area counties have reopened and closed and reopened again over the last few months. It can be a lot to keep up with. But if you’re sticking with takeout for now, we totally understand. With that in mind, we’re going to keep highlighting the best dishes you can get for takeout or delivery.

Julia Chen Stonemill Matcha $ $ $ $ Japanese in Mission $$$$ 561 Valencia St

The katsu sandwich from Stonemill Matcha gets a lot of love, but their chicken katsu curry plate deserves even more. For starters, the katsu is perfect: crispy on the outside, and juicy and tender on the inside. It also comes with pickles, rice, and a side of rich, fragrant curry that you can pour over the katsu or use for dipping. Get this if you want a simple, delicious lunch.

Julia Chen Mama $ $ $ $ Italian in Adams Point $$$$ 388 Grand Ave.

Since putting their three-course, prix fixe menu on pause, Mama has pivoted to selling sandwiches - and unsurprisingly, they’re delicious. Get the Italian combo, which is stuffed with thin layers of mortadella, soppressata, and coppa, and topped with pepperoncinis, lettuce, red onions, and mayo. It’s one of the best sandwiches we’ve had recently. Order one online for pick-up Wednesday-Saturday, 12-3pm.

Julia Chen Addis Ethiopian Restaurant $$$$ 6100 Telegraph Ave

Sometimes, in the pursuit of “balanced eating habits,” we like to order a plate of vegetables for dinner. The vegetarian combo from Addis in Oakland is that plate. It serves two, and comes with generous servings of spicy lentils, slow-cooked split peas, collard greens, cabbage and carrots, and tangy injera. Everything is rich, flavorful, and extremely filling - and at $16, it’s also a great deal.

Julia Chen Arizmendi Bakery And Pizza Emeryville $$$$ 4301 San Pablo Ave

Arizmendi, the early pioneers of the “San Francisco pizza”, has been topping their entirely vegetarian pies with things like potatoes, squash, and broccoli since 1997. The pizzas change daily and can be hit or miss, depending. We recently ordered an excellent one from their Emeryville location with roasted potatoes, red onions, feta, cilantro, and garlic oil. The sourdough crust was springy and chewy, and tasted even better when dipped in some extra garlic oil. We got a whole pizza to-go, but you can also get them half-baked. Check the online pizza calendar of your nearby Arizmendi to see what’s on the menu for the day. They’re doing takeout in the Mission, Inner Sunset, Emeryville, and Lakeshore.

Lani Conway Bowl'd $$$$ 4869 Telegraph Ave

You have a ton of options for Korean food on Telegraph Avenue in North Oakland - Dan Sung Sa, Tin and Pig, Pyeong Chang Tofu House. Another great option is Bowl’d, and we especially like going there for the bibimbap. The bowls come with a ton of fresh vegetables, quinoa, spinach, and all the classic toppings. We get theirs with the juicy beef short ribs, but they have bulgogi, chicken, pork, tofu, and salmon, too. The Alameda and Albany locations are also open for takeout and delivery.

Lani Conway El Gran Taco Loco $ $ $ $ Mexican $$$$ 4591 Mission St

Our ideal afternoon these days involves a couch, a good book, and food that makes us feel like the equivalent of a warm down blanket, like the super tacos from El Gran Taco Loco in Excelsior. They’re essentially regular-sized tacos topped with large dollops of guacamole and sour cream. Get them with the tender and lightly crispy carnitas, or carne asada. They’re creamy, messy, and delicious. In other words, perfect.

Julia Chen Beit Rima $ $ $ $ Middle Eastern in Castro , Mission $$$$ 138 Church St

We’d preserve the massive za’atar-dusted, hand-kneaded bread from Beit Rima in a glass frame and hang it on our living room wall if we could. But since mold exists, we’ll stick with ordering it to-go. The bread is the perfect dipping mechanism for Beit Rima’s fantastic mezze sampler. It comes with hummus, muhammara (which we’ve been known to eat with a spoon), labneh, baba ganoush, and falafel. And another thing to get - the garlicky chicken shish tawook, which comes with rice and a side of hummus.

Julia Chen Flour + Water Pasta Shop $$$$ 3000 20th St.

Flour + Water’s new to-go shop in the Mission offers sandwiches, snacks, and pantry items - but we love the DIY pasta kits, especially the corn cappelletti. The pasta is hand-folded with a sweet, lemony ricotta filling, and you’re given everything you need to cook the fragrant, buttery sauce on your own. The kit also comes with freshly baked focaccia, which is some of the best we’ve had in months. You can place an order for pick-up here.

Julia Chen Champa Garden $ $ $ $ Vietnamese , Thai , Laotian in Ivy Hill $$$$ 2102 8th Ave

This Laotian, Thai, and Vietnamese spot in Ivy Hill is an Oakland institution - and the Champa Sampler (a name our SF Editor may or may not have tattooed on her left rib) is last-meal worthy. For $15, you get fried rice ball salad, crispy spring rolls, Lao sausages, noodles, and lettuce to make your own wraps. The sampler is best shared, but you’ll probably end up fighting over the last bites of crunchy, flavor-packed rice ball salad that’s doused in fish sauce.

Julia Chen Comal Next Door $$$$ 550 Grand Ave

Comal recently opened a second location of Comal Next Door - their more casual, takeout-focused taqueria. The new Oakland spot on Grand Ave. has great frozen enchiladas and mole tamales you should definitely get, but the al pastor bowl is the real standout. The meat is tender and flavorful, and it’s topped with pineapple, lettuce, cheese, beans, crema, salsa, and rice. Add this bowl to your lunch rotation immediately.

Lani Conway La Espiga de Oro $ $ $ $ Mexican in Mission $$$$ 2916 24th St

There are many reasons to drop by La Espiga De Oro, a restaurant and mini-market in the Mission. Burritos, fresh chicharrones, coffee, dried chilies, etc. In this new era, we like coming here for a big assortment of Mexican, Honduran, or Guatemalan-style tamales. The masa is fluffy and light, and the bones are left on the meat to give the tamales a richer, fuller flavor.

Lani Conway Excelsior Coffee $$$$ 4495 Mission St

The neighborhood coffee shop is our favorite spot to get lattes and iced coffee whenever we’re in the area. They also feature ube desserts from the Bay Area-based small-batch bakery Ube Area. They have everything from ube mochi donuts, flan, and cheesecake. But the ube brownie bar, which is made with white chocolate, is chewy, soft, and not too sweet - just the way we like it.

Pomella $$$$ 3770 Piedmont Ave

The Israeli restaurant in Oakland opened back in March in the midst of shelter-in-place (it’s located next to Doña in the former Chow spot). And since then, they’ve been offering hummus, housemade pitas, zingy beet salads, and rugelach for takeout and delivery. One of the standout mains is the majadra plate with pomegranate eggplant (you can also order it with chicken, lamb, or salmon), and comes with a sauce of your choosing ($1 extra). They’re open daily from 11am-8pm, and also have outdoor seating.

Lani Conway Javi's Cooking $$$$ 3446 Market St

The small, counter-serve Argentine empanada spot in West Oakland is perfect if you’re in need of a quick lunch. Their savory, handheld pies are made with a light, buttery dough and stuffed with delicious meat or vegetarian fillings. Try the carne or champiñones mushrooms. They have a vegan option, too. And make sure to ask for a side of the zesty chimichurri sauce (it’s 65 cents extra for a 1-ounce container). Actually, it’s so good you’ll want to slather it on everything, so do yourself a favor and get two - or ten.

Minnie Bell's Soul Movement $$$$ 5959 Shellmound St

The former soul food pop-up is a staple in the Emeryville Public Market, and for good reason. They make an excellent rosemary fried chicken that’s lightly crispy on the outside, and moist on the inside. Get the 4-piece combo (they also have 2- and 8-piece), which comes with a deliciously dense cornbread and two sides - make sure the extra cheesy mac and cheese is one of them.

Anthony's Cookies $ $ $ $ Dessert in Mission $$$$ 1417 Valencia St

Thanks to, well, the world, we need pick-me-ups, a lot of them. And these days, this comfort comes in the form of excellent cookies from Anthony’s. We’ll just say it - they’re the best cookies we’ve ever had. Chewy in the middle, and lightly crispy on the outside. They’ll make you rethink all those Nestlé Toll House cookie dough tubes you bought in quarantine. If they have Dark Chocolate Chip or Walnut Chip on the menu, order it. Actually, get one of everything from the cookie menu and call it a day. Both their SF and Berkeley locations are open for takeout.

Tao Yuen Pastry $ $ $ $ Dim Sum in Chinatown Oakland $$$$ 816 Franklin St

The cash-only dim sum spot in Chinatown is one of the best in Oakland. You can get everything from chow fun, har gow, lo mai gai, and potstickers (trust us, you’ll look at the full spread from behind the counter and want it all), but you’re here for the steamed pork buns - they’re big and fluffy.

El Metate $ $ $ $ Mexican in Mission $$$$ 2406 Bryant St

There’s really no better way to say this - El Metate makes our favorite burrito in the city. They’re longer and thinner than most, but we’re not complaining. They’re exceptional. Order a carnitas super burrito to-go. The meat is perfectly cooked every time, and they come with a generous heap of guacamole and sour cream.

Taqueria El Paisa $ $ $ $ Mexican $$$$ 4610 International Blvd

If you’re a quick lunch type of person, you need something that stands out. Like, really stands out. Order four carne asada tacos from El Paisa, the East Oakland taqueria off of High St. The asada is well-seasoned and comes on two corn tortillas. You’ll also get a side of pearl onions and nopales, plus a ton of cucumber, radishes, and your choice of salsa.

La Ciccia $ $ $ $ Italian in Noe Valley $$$$ 291 30th St

If there’s one thing we miss about eating at restaurants, it’s kicking back with a bottle of wine and some of the best Sardinian pastas at La Ciccia. This Noe Valley neighborhood spot is offering many of their great pastas to go (they also recently started outdoor sidewalk seating). We’re partial to the spaghittusu cun allu ollu e bottargia, which is the perfect example of three simple things coming together to make something great.

via The Infatuation Feed https://www.theinfatuation.com/san-francisco/guides/best-san-francisco-takeout-delivery Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created August 14, 2020 at 05:42AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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shelfnovel12-blog · 5 years

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Mexican Cauliflower “Rice” ♥

Cauliflower Meal Prep! Turn a head of cauliflower into a stand-in for rice for Taco Tuesday and so much more. We love this dish, so healthy, so flavorful. Low Carb. Weight Watchers Freestyle Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly.

LET IT BE SAID Mexican is a totally food-prep friendly cuisine! When we did a month-long deep dive into Mexican cooking last spring, what fun – and the easiest cooking I've ever done in my entire life. (Want to know more about that project? See Deep Mexico: Ingredient-Driven Mexican Meal Prep. )

A big reason is that I'd do some meal prep every day. After that, dinner (and lunch and especially breakfast) kind of made themselves.

One of our favorites then (and still, four months later) was Mexican Cauliflower "Rice" – not rice at all, of course, but one of cauliflower's many low-carb chameleon acts. Cauliflower doesn't just masquerade as rice but also as potatoes, even chickpeas. There's a whole section here with all my cauliflower recipes. Check them out!

RECIPE for MEXICAN CAULIFLOWER RICE

Hands-on time: 30 minutes Time to table: 30 minutes Makes 7 cups (freezes well)

2-1/2 pounds (1135g) large whole cauliflower (or 2 pounds, 900g, cauliflower rice)

2 tablespoons olive oil 1 large white onion, chopped fine 1 poblano, chopped fine 1 pound (454g) good tomatoes (or 15 ounces canned tomatoes, just as good or better!) 2 large cloves garlic, minced 2 teaspoons kosher salt Cauliflower Rice 4 tablespoons tomato paste 1 teaspoon cumin 1 teaspoon Mexican oregano (or regular oregano) 1 teaspoon smoked paprika 3/4 cup water Salt & pepper to taste

MAKE THE CAULIFLOWER "RICE" Trim off all the heavy leaves. The easy way to do this? Put the cauliflower head on a secure cutting board, it helps to put a damp towel or something rubbery underneath so it doesn't slip. With a big knife, cut the head in half, top to stem, then cut each half in half again, that makes, um, yeah, four quarters. Turn each quarter cut-side down and just slice off the inner core and all the leaves. (And compost, right? See My Most-Used Kitchen Tool, a Garbage Bowl or Compost Bowl) How easy is that, people?! Now cut the cauliflower into smaller pieces, the right size depends on the power of your food processor, my (yikes!) almost 40-year old Cuisinart is a workhorse but needs what I call "medium-ish" size pieces. Throw a quarter's worth of the cauliflower pieces into the food processor and pulse until fine; if a few pieces don't chop up, don't worry, pull them out and then include with the next batch. (If a bunch don't chop up, then chop the next quarter's worth a bit smaller.) It's important to not overload the food processor, if you do, it'll be totally frustrating and it's easy to process the cauliflower too fine aka "cauliflower mush" – trust me, we don't want "mush" for cauliflower rice!

NOW COOK! In a large, heavy skillet, heat the olive oil on medium high until shimmery. Stir in the onion and poblano as they're prepped and sauté them, stirring occasionally, until beginning to soften. Stir in the tomatoes, garlic and salt, let cook until the tomatoes are hot. Stir in the Cauliflower Rice, tomato paste, spices and water, bring to a boil. Adjust heat to maintain a simmer, then let simmer, stirring occasionally, until cauliflower is cooked but again, not mushy.

IT HOLDS ON THE STOVE If you're busy with dinner, cook the Cauliflower Rice first and keep it on low heat for up to an hour while you finish up the rest of the meal. You might need to add a bit of water along the way to keep it moist but this keeps really well on the stove.

TO SERVE Serve as a filler for tacos, as a low-carb side, with eggs on top for breakfast, etc. Mexican Cauliflower Rice is so easy to turn into a tasty meal!

MAKE-AHEAD Mexican Cauliflower Rice is great for meal prep, make it a day or two ahead. It's so handy to have on hand for quick quesadillas, quick breakfast burritos, quick chard rolls, etc. etc. It also freezes beautifully!

VARIATIONS It's easy to amp up the heat in Mexican Cauliflower Rice if that's to your taste. Use jalapeños instead of the milder poblanos, add cayenne powder, spike with hot sauce, etc. Here, we keep Mexican Cauliflower Rice on the mild (but flavorful) side so that it moderates the heat from other sources.

ALANNA'S TIPS & KITCHEN NOTES This recipe uses a large whole head of cauliflower since that's what I tend to buy. But the recipe is easily scaled for a smaller head. In addition, I once used half the cauliflower with the same amount of everything else, also very good, just not the mild "rice equivalent" that works so well in my kitchen.

NUTRITION INFORMATION Per Cup: 97 Calories; 4g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 72mg Sodium; 14g Carb; 5g Fiber; 7g Sugar; 4g Protein. WEIGHT WATCHERS WW Old Points 1, WW PointsPlus 3 (but 2 cups = 5), WW SmartPoints 4, WW Freestyle 1 (but careful, 2 cups = 3 points) CALORIE COUNTERS 100-calorie serving = 1 cup (4g protein).

Still Hungry?

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For "home delivery" of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be automatically delivered straight to your e-mail In Box.

MORE FAVORITE CAULIFLOWER RECIPES

~ Cauliflower Spanish "Rice" ~ ~ Cauliflower "Potato" Salad ~ ~ Whole Roasted Cauliflower with Lemon Vinaigrette ~ ~ more cauliflower recipes ~ from A Veggie Venture

~ Cauliflower Salad with Fresh Herbs ~ ~ Quick Cauliflower Soup ~ ~ Cauliflower Risotto ~ ~ Spiced Chicken with Roasted Cauliflower Tagine ~ ~ more cauliflower recipes ~ from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Slow-Roasted Tomatoes () Pasta with Slow-Roasted Tomatoes Broccoli with Orange & Curry Cauliflower Tomato Medley Eggplant Parmigiana Mini Tomato Pesto Torte Potato Okra Curry () Slow-Roasted Tomato Salsa “Surprise Inside” Spice Parsnip Cupcakes Steamed Butternut Squash in a Collapsible Steamer Basket Foodie Fight (Slooow) Baked Potatoes () Balkan Eggplant Casserole Apple Cider Vinaigrette () Rosemary Potatoes Calabacitas () Beet Salad with Sumac, Yogurt & Pita Pennsylvania Dutch Green Beans with Bacon Tomato Recipes – Alphabet of Vegetables Slow Cooker Beans & Tomatoes Slow Cooker Tomato Grits

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Source: http://kitchen-parade-veggieventure.blogspot.com/2018/09/mexican-cauliflower-rice.html

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easyfoodnetwork · 4 years

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Woman photo, fstop123/Getty; chef’s hat photo, skodonnell/Getty Restaurant cookbooks are usually not for the “average” home cook. But these dishes are actually, totally doable. The genre of the restaurant cookbook is both large and varied, but the common denominator that underlies the majority of its titles is the implicit promise that you, too, can reproduce a chef’s work in the confines of your home kitchen. Most of the time, this promise is patently false. But there are a number of notable exceptions, signature dishes that really can be made by home cooks with a command of basic kitchen techniques, as well as access to both adequate time and fairly common pantry staples. Given that these are two things many folks have in abundance right now, there has arguably never been a better moment to start making facsimiles of famous — and yet frequently accessible! — restaurant dishes at home. Here are 13 to get you started. 1. Roast chicken and bread salad, from The Zuni Cafe Cookbook This dish helped to cement the Zuni Cafe’s place in the annals of California restaurant legend - and also happens to be ideal for any home cook armed with both pantry staples and time. The latter is particularly important here, as the recipe requires salting the chicken for 24 hours in order to promote flavor and tenderness. The most complicated thing you need to do here is insert sprigs of thyme under the chicken’s skin — but if you don’t have any, no big deal. It is more or less impossible to go wrong with a roast chicken and a salad made from bread mingled with the drippings of said chicken. Just budget plenty of time, which it’s likely you have a lot of these days. 2. Bo ssam, from Momofuku: A Cookbook As with Zuni’s chicken, the main requirement for reproducing Momofuku’s bo ssam is time: To make the slow-roasted pork shoulder, you need to cure it in a sugar-salt rub for at least six hours before depositing it in an oven to roast for another six. Online specialty grocers have made it easier than ever to find ingredients like ssämjang and kochujang, but even if you can’t find, say, the oysters suggested as an accompaniment, you can still turn this into a banner family meal with some rice, lettuce, and any number of condiments. 3. Sunday sauce, from The Frankies Spuntino Kitchen Companion & Cooking Manual Canned tomatoes, olive oil, salt, a pinch of red chile flakes, and 13 cloves of garlic are all you need to make the red sauce that has anointed untold plates of pasta and meatballs at Frankies 457 Spuntino in Brooklyn. Once again, time is of the essence here: To bring the sauce to its rich, thick Platonic ideal, you need to simmer it for four hours on the stovetop, which leaves you plenty of time to binge almost five episodes of Grey’s Anatomy or decoupage your living room floor or whatever else you’re doing these days to prevent the creeping onset of quarantine-induced psychosis. 4. Obama’s short ribs, from The Red Rooster Cookbook: The Story of Food and Hustle in Harlem So long as you have access to a few basic staples, including onions, carrots, celery, soy sauce, ginger, and garlic — and two hours to spare — you, too, can eat the short ribs that Marcus Samuelsson served to the 44th President of the United States. The key here is a long, slow braise; even if you’re lacking one of the recipe’s ingredients, you’ll still end up with fall-off-the-bone-tender meat, as well as a rich sauce that yields enough for leftovers that work well with any number of dishes. Serve the ribs on rice, or noodles, or really, anything that’s good for soaking up sauce. 5. Baked goat cheese with spring lettuce salad, from the Chez Panisse Cafe Cookbook The secret ingredient here? Surprise! It’s time. Alice Waters wants you to use 12 whole hours to marinate the goat cheese in herbs and oil, and why argue? But once this is done, there’s not a lot else to do, aside from rolling the cheese in panko and baking it, washing some salad mix, whisking together a very simple vinaigrette, and slicing up a baguette, if you’re lucky enough to have one. Make sure to save the oil left over from marinating the cheese — it is supremely flavorful and its uses are manifold. 6. Khao phat muu (Thai-style fried rice with pork), from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Northern Thailand Andy Ricker’s fried rice is something of a godsend to the quarantined (and impatient) home cook: it is a deeply flavorful assemblage day-old rice, shallots, garlic, and other common pantry staples (sugar, soy sauce, vegetable oil), and also happens to take five minutes to cook. What’s more, it is versatile: If you don’t have the pork that the recipe calls for, you can substitute any protein you have on hand, such as chicken or tofu. And if you don’t have cilantro or green onions (scallions), that’s fine, too — though now is a perfect time to start growing scallions on your windowsill. 7. Miso-marinated black cod, from Nobu: The Cookbook This is one of those rollercoaster recipes, in the sense that the amount of time you’ll spend anticipating it exists in inverse proportion to the amount of time you’ll spend experiencing it. Because, like a number of other recipes here, this one calls for advanced prep: Two to three days before you eat this glorious fish, you slather it with a sake-mirin-miso-sugar marinade, cover it up, and stick it in the fridge. Cooking the fish takes less than 20 minutes and requires no additional ingredients save for a bit of oil. If you can’t find black cod, try another firm, white-fleshed fish like striped bass or mahi mahi. 8. Gumbo z’herbes, from The Dooky Chase Cookbook The onset of summer is a perfect time to make Leah Chase’s iconic gumbo, a veritable vegetable cornucopia that calls for mustard, collard, and turnip greens, along with cabbage, romaine lettuce, watercress, spinach, and the tops of both beets and carrots. There’s also an abundance of meat (sausage, ham, brisket, and chorizo), but despite its long list of ingredients, this gumbo is a straightforward endeavor. All it requires is chopping vegetables, bringing a pot to boil, sizzling some chorizo in oil, and making a roux (and if you don’t know how, the recipe has instructions). And perhaps best of all, it will feed you for a week. 9. Hummus tehina, from Zahav: A World of Israeli Cooking There are few better uses of dried chickpeas than Zahav’s hummus tehina (or tahini). This is hummus that is as much for hedonists as pragmatists: its bodacious creaminess is matched only by the number of foods you can pair it with. Its ease of assembly is also remarkable; after soaking the chickpeas overnight (see: Time, Part 125c), you cook them until they’re falling apart, then throw them into a food processor with some tahini, garlic, salt, and lemon juice. If you manage to transfer the hummus to a storage container before eating it all, pause for a second to applaud your willpower. 10. Canned sardines with Triscuits, from Prune This is more of a shopping list than a recipe — one that, moreover, is basically engineered for quarantine living. If you have a tin of sardines, a box of Triscuits, a spoonful of Dijon mustard, and a few sprigs of parsley, the dish that helped put Prune on the map of the popular imagination can be yours in the amount of time it takes to open that tin of sardines. 11. Cornbread, from Heritage Sean Brock’s cornbread is a necessary accompaniment to pretty much every meal served at Husk. It’s also easy enough to make at home that it can accompany all of your meals, too. The list of ingredients is short and savory — Brock eschews sugar in his cornbread, along with flour, so what you’re left with is an all-cornmeal concoction, greased and flavored with melted bacon fat and made tender with buttermilk. Don’t have (or eat) bacon? Use melted butter. No buttermilk? Add a bit of vinegar to regular milk (there are many guides out there to assist you with this). So long as you have a smoking hot cast iron skillet (or baking pan), you’re good to go. 12. Ricotta toast, from Everything I Want to Eat: Sqirl and the New California Cooking There are two approaches to recreating Sqirl’s legendary and deceptively simple ricotta toast at home. You can make the jam, the ricotta, and even the brioche yourself, or you can go to a store and buy the jam, the ricotta, and the brioche (or really, almost any kind of bread, so long as you slice it thick and remember to butter and toast it before piling everything on top of it). There is no right or wrong here, just the promise of cheese and jam ferried to your mouth on a warm carbohydrate. 13. Coconut cake, from Highlands Bar & Grill This iconic cake helped longtime Highlands Bar & Grill pastry chef Dolester Miles to win a 2018 James Beard Award. While its recipe is not available in a cookbook, you can fortunately find it online. Like many layer cakes, it initially appears daunting. But look closer and you’ll see that making it is primarily a question of taking enough time to make the cake’s components — as well as having access to four kinds of coconut (shredded, extract, cream, and milk). The finished product has numerous virtues, but between its sheer quantity and the general ability of cake to stay fresh (or fresh enough) for days on end, perhaps its most relevant attribute is that it’s essentially a pantry staple in and of itself. Why worry about making breakfast, lunch, or dinner when you could just eat cake instead? from Eater - All https://ift.tt/3damxE1

http://easyfoodnetwork.blogspot.com/2020/06/13-restaurant-recipes-you-can-actually.html

#EasyFoodNetwork #ComfortFoodRecipes #EasyRecipes #GoodFood #BestComfortFoodRecipes #TastyFoodv

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drylip0-blog · 5 years