#by which I mean macaroni-broth 1-on-1

[yeahivegotanaccount]

Anyway, bone juice saves lifes. Keep your bones, bigger ones especially. Even if you roasted meat with a big bone in it it still hasn’t reached it full potential. Put that bad boy in freezer and cry out of happiness when you can make pasta ~soup edition~.

#by which I mean macaroni-broth 1-on-1 #other budget soupa include: boiling carrots with your <main ingredient> #cracking an egg into water with {main ingredient} #adding a bit of soy sauce #adding black pepper of round variety #bay leaf #all of these could be combined to create something coherent but can also be separate depending on how dire it is #dumayu #вышедшее из под моего пера

[theforumcat]

Hello! How are you? Would you mind sharing the recipe for the beef stroganoff? My dad and I made pizza and he talked about your recipes. I went to a 50th birthday party that had a potluck which had macaroni and cheese. Yours was better. In my next ask, I will show you a picture of Pushkin that the petsitter took!

Sure!

Except I am checking this three hours too late to avoid an extra step of confoundment. I was at my mother’s house and could have grabbed the actual recipe to tell you to disregard, but instead I shall have to provide the alternate (not sure if older or if simplified) version of the recipe from a different edition because it’s the one available online. So here’s the wrong version of the recipe I was gonna tell you was basically all wrong anyway.

Okay so to start: double everything except the mushrooms. Quadruple those. And just use one enormous onion (in order of preference: Spanish, red, white. Do NOT use sweet, yuck) and don’t worry about getting your mince on; as long as it’s in a reasonably fine dice you’re goodAlso, dice the beef rather than making little strips. Strips get too tough. Also-also, use a fattier cut. Unless you have access to venison, then use venison and double the butter. It doesn’t specify mushroom type. I use little brown cremini, unless button mushrooms are on good sale, and then I use those. Once I did it with beech mushrooms and left them whole and that was good but too much work. Shiitake aren’t very good for this. Lobster mushroom powder is a weird ingredient but offers POWERFUL depth of flavour, especially if you’re not using meat. Porcini powder is easier to find and also pretty good as an additive, particularly if you aren’t doing meat and have weaker mushrooms. Morels can be, in moderated mix with others, outstanding. Mince them and be sure to use the liquid from hydrating them in the broth bit if you do. Speaking of broth, don’t use a can of beef broth, that’s gross. Use better than bouillon (or cube bouillon, but I like the goop much better) and do it 1.5x strength. If you did morels, just use the morel liquid as the water base, it’s fine. For sure don’t use ketchup wtf even the edition of the same cookbook we use agrees that’s nasty. Just get a little can of tomato paste and stick between half to the whole thing in until it tastes savoury and rich, but doesn’t turn like, red-red. Use like an entire head of garlic, and crush it. Not sure what this “1 small clove” nonsense is. Use MSG instead of salt, it’s better. If you can’t use MSG, use a salt smoked over a hard, non-fruit wood. Especially if you don’t have meat in. Throw like a couple shakes of cayenne in real early- it isn’t a dish that should be spicy by any means, but it helps to develop the flavour. The directions are basically right, at least as far as order of steps go. Switch the order of meat and mushrooms&onions. Just throw them in on top of the meat once it’s nicely browned. Fewer dishes. Let it simmer however long. The recipe is minimum cook time, but it can sit on the stove - as far as I can tell - forever as long as you keep it regularly hydrated. Flour step way at the end. If you’re feeling up for it, roux is always the superior option, but roux is fussy as hell. I make my roux with bacon fat and bake it golden and then freeze it.

Only mix sour cream into the portion you’re actually about to eat; it freezes incredibly well before sour cream and incredibly mediocrely after.

Also, it will be better after sitting in the fridge for a day. Like, a LOT better. I like it with egg noodles, I think they’re the best. It’s also pretty okay on whipped potatoes, but I like noodles.

Some people put peas in it and they are wrong.

If you want it vegetarian, then just triple the mushrooms but be aware it won’t be as good. In this case, use portobellos. If you do vegan, use Miyoko’s Creamery butter and forager plain yoghurt; anything else gives it too much weird cloying sweetness. Definitely swap the salt for MSG if you go sans-meat, and you may need to as much as triple it. consider roasting the mushrooms before you add them to the pot.

#puppy anon #thisisthecathouse #recipe #… ssssssssort of

[supnahas]

Homemade mac and cheese baked in glass bowl

#Homemade mac and cheese baked in glass bowl mac#

Make sure you’ve removed the saucepan from the stove BEFORE you add the cheese.No elbow macaroni? Choose a smaller pasta with lots of ridges that the sauce will stick to.Cook your pasta “al dente” so it doesn’t become mushy.The salt will absorb into the pasta as its boiling and it will taste better. Salt the water you use to cook your pasta.These tools will help you make this recipe. Broil for about 8 to 10 minutes, until cheese is melted and starting to become more golden.Ĩ. Spread mixture in a 9×13 baking dish and cover with remaining 1 cup cheddar cheese.ħ. Add cheese sauce mixture to macaroni noodles and stir to combine.Ħ. Remove saucepan from heat and stir in 1 cup cheddar cheese.ĥ. Increase heat to medium and cook, stirring constantly, until mixture thickens about 8 to 10 minutes.Ĥ. Stir in evaporated milk, chicken broth, Worcestershire sauce, dry mustard, salt and pepper.ģ. Stir in flour and cook on low for 3 minutes, stirring constantly. In a medium sized saucepan, melt butter over low heat. Cook macaroni according to package directions. Cheddar cheese – I like sharp cheddar cheeseġ.Dry mustard – Find it in the spice section.Evaporated milk – It adds so much creaminess and is less fattening than regular cream.If you wanted a stovetop version, try my Stovetop Macaroni and Cheese.To make this delicious casserole, you’ll need these ingredients. And secondly… have you seen the ingredients list? Definitely a special occasions side dish. But then again, probably not a good thing for an everyday meal.

#Homemade mac and cheese baked in glass bowl mac#

Which, to be honest, isn’t really a bad thing in a mac and cheese recipe. First: let me break this down as a math teacher. Making a quick and easy mac and cheese? Put in ALL THE CHEESE!! Which means the only two I have on hand.Įven though this mac and cheese was so good I’m still thinking about it, this will not be a recipe I make all that often. At this point in time, we just got back from a long holiday and I only had two types: cheddar and mozzarella. Usually my fridge is stocked with at least 5 different types of cheeses. And my advice to you is: the way into anyone’s heart is through cheese. We are also rounding the corner to Valentine’s Day, which means that you might want to start thinking of meals to make your significant other. Time to pull out the old cheese casserole, featuring pasta. Beginning of February? Yeah, I am seeing less people at the gym (including me). So I decided to hold off on the recipe until most people give up their resolutions. When everyone was on a diet, and was vowing to eat healthy and all that good stuff… there I was making the most heart-attack inducing macaroni and cheese recipe. Like a loooonnngg time ago, back in the beginning of January. I actually made this Baked Macaroni and Cheese recipe a long time ago. This is the Mac and Cheese recipe to end all Mac and Cheese recipes. (You know I’m proud to be Canadian when.) So you all remember your childhood Mac and Cheese? I’m not going to name any names here, but it’s the kind of Mac and Cheese that you get in a box with the weird colored powdered cheese? The one that Wikipedia names a contender as the Canadian national food. Excuse me while I dive face first into this cheesy pasta.

#Homemade mac and cheese baked in glass bowl

[consulting-celiac-in-the-tardis]

57 Easy Gluten Free Recipes for Summer Picnics and Potlucks

New blog post! Now that the weather is finally (sloooowly) warming up and holidays like Memorial Day and Fourth of July are right around the corner, I know that summer picnics and potlucks are just as close. But when you have celiac disease or dietary restrictions, summer entertaining can feel a little more complicated.

That's why this year, I thought I'd scope out some of the best gluten free recipes for summer picnics and potlucks. Whether you're looking for healthy appetizers, gluten free lunches fit for a picnic or easy paleo desserts, this round up should give you some delicious ideas. Not to mention, it should make bringing a yummy and gluten free dish to every summer get-together a whole lot easier!

Gluten Free Sides

1. Bacon Cheddar Jalapeno Cornbread (Nut Free, Refined Sugar Free) - Raia's Recipes  

Trust me. If you show up with gluten free bread at a summer potluck, you're gonna be the life (or at least the taste buds) of the party.

2. Easy Potato Salad with Egg - Bubba Pie

Give your potato salad an extra boost of protein with hardboiled eggs.

3. Hawaiian Macaroni Salad (Vegan, Soy Free) - Spabettie

Pineapple, vegan mayo, sweet pickles and pickled carrots give this macaroni salad a unique, Hawaiian twist.

4. Broccoli Apple Slaw - Noshtastic

Change up the traditional cabbage slaw recipe by using broccoli and apple instead!

5. Creamy Pea Salad - Recipes From a Pantry

If you're looking for a seriously easy low carb side dish that is still sure to peas (ahem...please) a crowd...this is it! All you need to make it are fresh (or frozen!) peas, bacon, cheese and a few other ingredients for the sour cream dressing.

6. Black Bean and Corn Salad with Balsamic Vinegar (Dairy Free) - The Welcoming Table

Add grilled chicken or pork to make this gluten free salad a meal, or serve it as a side dish or dip!

7. German Cucumber Salad - Casserole Crissy

For any gardeners out there, this is the perfect recipe to use up any leftover cucumbers.

8. Asian-Inspired Sesame Cilantro Carrot Salad (Paleo and Vegetarian) - Natasha, The Artisan Life

Even carrot haters will be won over by the Asian flavors in this gluten free salad dressing.

9. Bone Broth Pesto (Nut Free) - Casey the College Celiac

Enjoy the creamy, tanginess of pesto with the added protein and nutritional benefits of bone broth. Serve with veggies, gluten free crackers or roasted sweet potato rounds (which are also included in the linked recipe above)! 

10. Watermelon Mint Salad with/out Feta (Dairy Free Option) - Finding Zest

Who knew that watermelon and balsamic vinegar made such a tasty pair?

11. White Bean Salad (Vegan, Soy-Free, Nut-Free) - Happy Healthy Mama

Fresh basil, cherry tomatoes, avocado and lemon juice turn plain white beans into a side salad everyone will be digging into.

12. Zucchini Roll-Ups (Vegan, Paleo) - Claudia Canu 

These roll-ups are super simple to make but that doesn't make this combo of veggies and gluten free hummus any less delicious!

13. Goat Cheese Cucumber Bites (Keto, Low Carb) - The Keto Option

Gluten free Everything But the Bagel Seasoning dresses up these mini goat cheese and cucumber sandwiches.

14. Creamy Sweet Potato Salad (Paleo) - Cathy's Gluten Free

Is there any occasions sweet potatoes aren't perfect for?!? I don't think so...

15. Focaccia with Olives, Sundried Tomato & Rosemary (Grain Free, Paleo, Refined Sugar Free) - Emma Eats and Explores

Like I said before...you seriously can't go wrong with bringing homemade gluten free bread.

16. 5-Minute Guacamole (Vegan, Keto, Paleo, Oil-free, Whole 30) - Veg Annie

Homemade salsa gives this homemade guac an extra kick of freshness and flavor.

17. Mexican Street Corn - Confessions of a Fit Foodie

Like corn on the cob, only a lot tastier and less messy to eat!

18. Spicy Mango Dip (Vegan) - Fun Food Frolic

Serve this gluten free and vegan dip with some gf bread or pita, and it'll disappear in no time. You can whip it up in 15, minutes, too!

19. Easy Tuna Spread - Goodnesst 

This gluten free spread only requires three ingredients, five minutes to make and is delicious when served with crackers, veggies or tossed in a salad.

20. Red Potato Salad with Avocado and Egg - Attainable Sustainable

Typical potato salad gets an upgrade with some healthy fats from avocado in this gluten free side dish.

21. Curried Cauliflower Mac and Cheese (Vegan) - Casey the College Celiac

If you want to add some hidden veggies to a family classic, you'll love my curried cauliflower mac and cheese, which only takes five ingredients to make.

Gluten Free Mains

22. Avocado, Asparagus and Chicken Salad (Paleo, Mayo Free) - Tasting Page

If mayo ain't your thang, you'll love this paleo chicken salad, which gets its creaminess from avocado and a homemade dressing.

23. Corn and Zucchini Pie - A Simple Pantry

If a quiche and a frittata had a baby, this would be it. Plus, this cheesy pie only takes an hour - including 45 minutes of it doing its thang in the oven - to make.

24. Melon Mozzarella Prosciutto Salad with Arugula - Taste and See

Combine classic Italian ingredients with a traditional Caprese salad, and you end up with an ideal summer entertaining dish.

25. Grilled Balsamic Lamb Kabobs - Foodal

I'll admit, I've never tried lamb before, but these kabobs would definitely have me digging in.

26. Quinoa Tabbouleh Salad - Spice Cravings

Traditionally, tabbouleh salad is a Middle Eastern vegetarian salad featuring ingredients like parsley, mint, Bulgar wheat, tomatoes, onion, cucumber and a lemon dressing. This gluten free version replaces the bulgar wheat with quinoa, which not only makes it allergy friendly but also packed with extra protein!

27. Zesty Smashed Chickpea Salad Sandwich (Vegan) - Moon and Spoon and Yum

The best kind of sandwiches have a mix of different textures and flavors...and this smashed chickpea salad has ALL the flavor punches you're looking for.

28. Southwest Quinoa Salad (Dairy-Free Option) - Mama Knows Gluten Free

You can't go wrong with a bowl of quinoa dressed up with avocados, black bean, corn, grape tomatoes, mozzarella and a cilantro honey lime dressing.

29. Shrimp Pasta Salad - Hot Pan Kitchen

Olives and sun-dried tomatoes give this cold gluten free salad an extra boost of flavor.

30. Spanish Waldorf Salad - Zestful Kitchen

This Spanish twist on a classic Waldorf salad complements a variety of different meals, and you can prepare all of the different ingredients ahead of the time.

31. Easy Cheesy Loaded Cauliflower Casserole (Low Carb) - Wholesome Yum

This gluten free casserole has all the flavors of a baked potato, minus the carbs. And you can't go wrong with bacon!

32. Tuscan Pasta Salad (Nut Free, Egg Free) - Meaningful Eats

Just 'cause you're gluten free doesn't mean you can't enjoy a very delicious pasta salad on a pretty summer day.

33. Cauliflower Salad (Vegan, Low Carb, Keto) - Cooking Journey

Cauliflower just got a very tasty upgrade with this easy, raw salad recipe.

34. Easy Cucumber Tomato Feta Salad (Vegetarian) - Mom Foodie

You can't go wrong with a classic...

35. Kale Quinoa Salad + Cider Vinegarette - Pass Me Some Tasty

Make sure you use gluten free cranberries and walnuts, and the sweet and savory mix of flavors will be a major winner in this salad.

36. Chickpea Thai Quinoa Salad with Peanut Dressing - V Nutrition and Wellness

Add a creamy peanut sauce to a salad with quinoa, chickpeas, carrots, cabbage and cilantro and you have a Thai feast tastier than any take-out.

37. Prawn & Avocado Salad (Whole 30, Paleo) - Recipe This

If you know Whole 30 or paleo diners will be at your summer picnic, this salad is sure to be a hit.

38. Broccoli Salad with Bacon (Keto, Low Carb) - Whole Lotta Yum

Broccoli has never looked so good...

39. Sweet Potato Black Bean Burger (Vegan) - Evolving Table

This black bean quinoa burger only takes an hour to make and is easy to personalize for whatever beans, sweet potatoes or spices you have on hand. 

40. The Best Homemade Chicken Salad (Paleo, Keto, Whole 30) - The Organic Chicken

Serve this salad on greens, gluten free bread or even half an avocado.

41. Loaded Potato Wedge Nachos (Paleo, Vegan Options) - Casey the College Celiac

'Cause who wouldn't want to dive into a plate of nachos on a beautiful summer day...especially when the base is fluffy roasted potato wedges?!?

Gluten Free Desserts

42. Paleo Strawberry Rhubarb Pie (Low Carb) - The Banana Diaries

I don't know about you, but I will always say yes to a slice of gluten free pie!

43. No Bake Peach Cheesecake Bites (Vegan) - Delightful Adventures

Make sure you use gluten free oats and almonds, and you'll have one heck of a tasty gluten free dessert.

44. Chewy Pumpkin Popcorn Balls (Vegan) - Casey the College Celiac

There's something crazy addictive about that sweet and salty combo. 

45. Pink Lemonade Cupcakes - Fearless Dining

Because is there anything more summer-y than pink lemonade anything?!?

46. Red, White & Blueberry Shortcake Parfaits (Paleo) - Living Loving Paleo

No one will believe that you whipped up these paleo shortcakes from almond flour and a handful of other ingredients you threw in your food processor!

47. Avocado Brownies (Vegan) - Vibrant Guide

Even avocado haters won't be able to get over how thick and fudgy these brownies are...

48. Cream Cheese Pound Cake (Low Carb, Keto) - Fit to Serve Group

Who says you can't eat a keto or low carb diet and eat cake too?!? 

49. Scotcharoos - My Gluten-Free Kitchen

Gluten free puffed rice cereal, peanut butter, chocolate and butterscotch combine into one heck of a tasty no-bake bar.

50. Oatmeal Creme Pies - Hunny I'm Home

Chewy gluten free oatmeal cookies + delicious buttercream icing = dessert heaven.

51. Orange Cake with Almond Meal (Dairy Free) - The Foodie Journey

This cake is only made with a few ingredients and can be prepped to bake in just 10 minutes!

52. Blueberry Muffins (Vegan) - Rhian's Recipes

You can't go wrong with a fluffy blueberry muffin, especially when it's gluten free, vegan and only takes 35 minutes to bake! Plus, there are tons of ingredient options and swaps, so you can probably whip up these muffins with whatever is already in your pantry.

53. S'mores Ice Cream Cake (Vegan) - Pink Fortitude

Ummm...a gluten free and vegan ice cream cake?!? I don't think I need to say anymore...

54. Chocolate, Beetroot & Raspberry Cupcakes - Attachment Mummy 

In case you want to sneak a few veggies into your gluten free dessert.

55. No Bake Cheesecake (Keto, Low Carb) - Low Carb Yum

You can't beat a no-bake cheesecake base topped with fresh summer berries.  

56. Chocolate Chip Coffee Cookies - Think About Such Things

Chocolate chip cookies just got a caffeinated twist! 

57. Blueberry Lemon Bundt Cake (Dairy Free) - Allergy Free Alaska 

I was sold at blueberries...

What I Hope You Remember During This Summer's Potlucks, Picnics and Parties

I know that when you have celiac disease or food allergies, the words "picnic" or "potluck" can cause more fear than excitement. But rest assured - as long as you use one of these gluten free recipes for guidance, you know you'll have at least one delicious meal you can happily enjoy. What are your favorite summer meals or recipes? Tell me in the comments! via Blogger http://bit.ly/2E6xmYR

#Blogger #college #celiac #gluten free #coeliac #celiacs #paleo #primal #foodporn #foodart

[vacantrarecipe]

20 Minute Cheesy Beef and Shells

This tacky beef and shells recipe is so easy to make with just some components straight out of your pantry, plus all of it comes collectively in 20 minutes. Comforting, tacky dinner that the entire household will love! One in every of my favourite shell pasta is that this hen broccoli garlic alfredo shells and this three cheese stuff pasta shells recipe. They each have a wealthy, thick sauce that's SO wonderful and comes collectively shortly for a scrumptious household meal!

20 Minute Tacky Beef and Shells

Our household loves all issues pasta. It's easy, scrumptious and everybody approves! With this pantry model meal you should have an entire meal very quickly. I say pantry model as a result of this actually is all pantry components and able to go for you. 20 minutes all pasta, brown beef and cheese is all cooked and stirred collectively prepared for your loved ones. It's one in all my children all time favourite dinners and I adore it simply as a lot as a result of it's little, to no effort making it! The last word tacky beef and shells recipe goes to be one you'll add to your weekly menu plan. That is image good for a fast meal on a busy evening or only a comforting meal after spending lengthy hours doing it throughout the house or at work. Collect across the desk and be comforted with this tacky beef and shells recipe that can certain please the entire household!

Substances for Tacky Beef and Shells:

Easy components proper out of your pantry! Prepare dinner up the meat, pasta and mix including in all of the scrumptious cheese and seasonings. You'll love this pasta dish very quickly! Medium Sized Shells: Our household loves shells. It soaks up all of the sauce and even shops it contained in the shell. Olive Oil: Cooking the bottom beef in Onion and Garlic Cloves: Provides flavoring to the meat whereas it's being sautéed. Floor Beef: Lean beef is what I choose however what you've readily available will work effectively. Prepare dinner till it's tender and brown. Flour: This may create a thickener for the sauce. Italian Seasoning: Usher in some Italian flavoring that's easy and already blended collectively. Salt and Pepper: to style Beef Broth: Provides flavoring in addition to liquid whereas cooking collectively. Tomato Sauce: Any sort of sauce works even flavored tomato sauce is scrumptious! Cream Cheese: Soften into the skillet for a wealthy and creamy sauce. Cheddar Cheese: It's best to shred your personal cheese since pre shredded cheese has added flour.

Methods to Make a 20 Minute Household Meal:

It doesn’t take lengthy to create a household meal everybody will love. It's a easy dinner that's excessive scrumptious! Prepare dinner the Pasta: In a big pot, cook dinner the shells in accordance with bundle instructions. Drain and rinse. Brown the Meat: In a big skillet over medium excessive warmth add the olive oil, onion and garlic. Prepare dinner 2-Three minutes till nearly tender and add the bottom beef. Prepare dinner and crumble the bottom beef till brown. Create a Thickener: Add the flour, Italian seasoning, salt, and pepper and blend. Slowly stir in beef broth and tomato sauce. Let simmer till it begins to thicken. Mix Collectively: Add within the cooked pasta, cream cheese, and cheddar cheese.  Let the cheese soften and stir till heated all through. The Recipe Critic Professional Tip: To stop the pasta from turning into soggy by the tip, cook dinner the pasta al dente. That means when mixed with extra components it's going to proceed to cook dinner and soften with out turning into soggy or mushy.

The Recipe Critic Suggestions:

Make this simpler with my ideas to assist make this 20 minute meal even higher! Cooking Pasta: It's best so as to add in salt to the water to maintain the pasta from sticking collectively once you drain it. Pasta: Prepare dinner your pasta al dente which is just below being cooked. Th pasta will proceed to cook dinner as it's being sautéed within the skillet with the remaining components. This may preserve it from turning into soggy and mushy on the finish. Floor Beef: As soon as the bottom beef is cooked by way of, I like to recommend draining the grease after it's cooking. In case you are utilizing a leaner beef you could not have to empty it. Grating Cheese: It does take a bit longer however I like to recommend utilizing freshly grated cheddar cheese. This may assist soften sooner and in your favor. Cream Cheese: To hurry up the method, let your cream cheese soften at room temperature earlier than including it to the sauce.

Variations:

Do that tacky beef and pasta shells your means or perhaps a little more healthy with completely different variations. Pasta: Bowtie, elbow macaroni, rotini or penne pasta are additionally nice decisions. Meat: Rooster or turkey are scrumptious substitutions. Sauce: Choose and select your favourite tomato sauce so as to add in. Seasoning: Add some spice with purple pepper flakes or cayenne pepper. Inventory: Make this pasta dish a bit more healthy with unsalted or low sodium inventory or broth. Vegetable inventory additionally works for a vegetarian model pasta meal. Cheese: Create a Mexican model variation with Mexican mix cheese or use Colby jack cheese for a distinct flavoring. Add Ins: Greens like zucchini, carrots, bell peppers and even onions make this a bit extra flavorful and wholesome.

Methods to Retailer Beef and Shells Dinner:

Refrigerate: After cooking, let it cool fully. As soon as cooled add the pasta dinner to an hermetic container or ziplock bag and place within the fridge for Four to five days lengthy. For finest outcomes reheat on the range high or within the microwave. Are you able to Freeze Pasta? Sure! This may freeze effectively in an hermetic ziplock bag. If you find yourself able to reheat, thaw the bag fully. Heat up on the range high or within the microwave gently stirring till it's heat. This may final within the freezer for about 1 to three months lengthy.

Extra Comforting Pasta Dishes:

Rooster Enchilada Pasta 10 Minute Pesto Pasta On the spot Pot Pasta with Meatballs Rooster Alfredo Pasta Tacky Rooster, Bacon and Broccoli Ranch Pasta

Print

20 Minute Tacky Beef and Shells

This tacky beef and shells recipe is so easy to make with just some components straight out of your pantry, plus all of it comes collectively in 20 minutes. Comforting, tacky dinner that the entire household will love!  Course Dinner, Important CourseDelicacies American, Italian American Prep Time 5 minutesPrepare dinner Time 15 minutesWhole Time 20 minutes Servings 8 Individuals Energy 382kcal Writer Alyssa Rivers Substances8 ounce Medium Sized Shells1 Tablespoon Olive Oil1 small Onion diced3 Garlic Cloves minced1 pound Lean Floor Beef3 Tablespoons Flour1 tablespoon Italian Seasoninghalf of teaspoon Salt1/4 teaspoon Pepper2 cups Beef Broth1 15 ounce can Tomato Sauce4 ounce Cream Cheese cubed2 cups Cheddar Cheese shredded DirectionsIn a big pot, cook dinner the shells in accordance with bundle instructions. Drain and rinse. In a big skillet over medium excessive warmth add the olive oil, onion and garlic. Prepare dinner 2-Three minutes till nearly tender and add the bottom beef. Prepare dinner and crumble the bottom beef till brown. Add the flour, Italian seasoning, salt, and pepper and blend. Slowly stir in beef broth and tomato sauce. Let simmer till it begins to thicken. Add within the cooked pasta, cream cheese, and cheddar cheese. Let the cheese soften and stir till heated all through. VitaminEnergy: 382kcal | Carbohydrates: 26g | Protein: 25g | Fats: 19g | Saturated Fats: 10g | Ldl cholesterol: 80mg | Sodium: 630mg | Potassium: 364mg | Fiber: 1g | Sugar: 2g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 2mg Source link Read the full article

#cheesy #minute #shells

[renatorizzuti]

Pasta Makes Perfect!

Written by Maria Rizzuti

As the saying goes, “practice makes perfect,” I say “pasta makes perfect!” Pasta is great for any meal and is comfort food for most families and especially children. What child or adult for that matter would refuse a hot from the oven homemade bubbly really cheesy macaroni and cheese?  Or would you prefer a plate of spaghetti with really saucy and spicy meatballs? Yes, that would be my choice!  In one form or another, pasta is a staple in family meals around the world. Whenever pasta is on sale at my local grocery store, I make sure I stock up my pantry with a variety of pastas as it’s the perfect foundation for healthy, nutritious and satisfying meals.

Pasta's origin is subject to much speculation. While many different cultures of the world ate some sort of noodle which was composed mostly of grain, the key characteristics of pasta are durum wheat semolina, with a high gluten content. Pasta is made with a technique that allows the resultant dough to be highly malleable, thus resulting in the many different shapes such as ziti, lasagna, spaghetti and ravioli to name a few that characterize “pasta.” Well whoever has claimed to invented pasta and has pronounced pasta postulation, I am sure many are glad they did!  Modern food science has revealed that pasta is high in minerals such as iron, phosphorus, and essential B vitamins (Thiamine, Niacin and Riboflavin) and now it is fortified with folic acid.

Of course, Italy is synonymous with food, and nothing says Italian food like pasta. The famous actress Sophia Loren has stated that “Everything you see I owe to spaghetti.” Whenever Italians have immigrated from, northern, central or southern Italy they have brought their pasta recipes along with them and it is basically a fundamental part of their Mediterranean Diet.

Italian pasta names often end in the masculine plural suffixes like –ini, -elli, -illi, -etti like linguini, flattened spaghetti meaning little tongues or bucatini which is hollow spaghetti or spaghettini thin spaghetti or little twines. Have you tried spaghetti alla chitarra? Chitarra means guitar in Italian, it’s similar to spaghetti, except its square rather than round and made of egg in addition to flour named after the device used to the cut the pasta, which has a wooden frame strung with metal wires. Sheets of pasta are pressed down on the device, and then the wires are “strummed” so that the slivers of pasta fall through.  While you are making the pasta, you can sing a song of Mambo Italiano and entertain your guests and do the mambo like a crazy Calabrese and then make some pasta e fazul! 

Or you have the femine plurals –ine, -elle ect. all conveying the sense of “little” like campanelle, little bell shaped pasta or rotelle, wagon wheel shaped pasta.  Or plurals with –oni, meaning “large” like pennoni a wider version of penne and zitoni a wider version of ziti.  Then you have other suffixes like –otti “largish” like manicotti which are large stuffable ridged tubes which can be stuffed with meat and or ricotta or a combination of both. 

Then you have your minute pasta, what’s that you ask?  This class of pasta is generally used in soups, or as an alternative for rice and similar accompaniments.

Some examples of minute pasta are anici di pepe, which is a bead like pasta or the translation would be peppercorns.  A common minute pasta is orzo, it’s rice shaped pasta. Stelline are little star shaped pasta and farfalline are small bow tie shaped pasta. I really like using these types of pastina for my homemade chicken soup.  If I happen to run out of minute pasta for my soup, my trick is to take cappelini or spaghettini hold a bunch of strands of the pasta and break off one inch pieces and use the cut up pasta for my noodles in my soup. I also use this trick for my pasta e fagioli or pasta and beans recipe.  If I run out of ditali or small sea shell pasta I use the cut up pasta.  Just make sure that to allow for the fact that different pastas cook at different cooking times. 

Okay, so we have established that there are literally hundreds of different shapes of pasta.  Pasta is usually categorized in two basic styles: dried and fresh.

Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator.    

Pasta is generally served with some type of sauce: the sauce and the type of pasta are usually matched based on consistency, ease of eating etc. Common pastas sauces in Northern Italy include pesto which is a combination of basil, crushed garlic, parsley, grated hard cheese like parmigiano-reggiano, or pecorino and pine nuts with olive oil.  Historically, pesto is prepared in a marble mortar with a wooden pestle…well my ancestors may have done pesto this way but now many stores carry ready made pesto in jars, I am all for quick and easy pasta meal solutions . Or ragu alla bolognese, the traditional recipe, registered in 1982 by the Bolognese delegation of Accademia Italiana della Cucina, confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, white wine and milk or cream.

In Central Italy, there are simple sauces such as tomato sauce which is primarily made from tomatoes, but almost at all times starting with onions and garlic which are sautéed or sweated in olive oil, then adding the tomatoes and seeds optionally removed and other seasoning typically added are basil, oregano parsley and spicy red chili flakes if you are Calabrese like me and salt and black pepper left to simmer until it loses its raw taste.

Its really ironic that as I am writing about tomato sauce I am also cooking a BIG batch of tomato sauce in my kitchen.  I am periodically getting up from my computer to stir my sauce as to make sure it is simmering slowly and cooking nicely. I make up a big batch every other Sunday and then once the sauce has cooled, I transfer the sauce into mason jars and store the sauce in my refrigerator to use during the week for the next two weeks or so.  I vary the ingredients that I add to the sauce, sometimes it sauteed peppers, sauteed eggplant or a variety of mushrooms or sometimes I will make meatballs to add to my sauce.  The pasta possibilities are endless!

Pasta alla carbonara is also a quick recipe. This recipe varies from one region to the next but all agree that Parmesan cheese, pecorino or a combination of the cheeses, egg yolks or whole eggs, curred fatty pork or pancetta and black pepper is the basic recipe.  The pancetta is fried in olive oil, a mixture of the eggs, cheese and oil olive is combined with the hot spaghetti pasta, cooking the eggs.

In southern Italy, varieties of pasta alla puttanesca, can be found using chopped garlic, diced onions and anchovies sauted in olive oil. Chopped chili peppers, black olives, capers and diced tomatoes are added along with salt and black pepper to taste. This sauce is is reduced by simmering from 10 to 20 minutes and poured over spaghetti cooked al dente or you can use any type of long or short pasta like penne with the final touch of freshly chopped Italian parsley. Pasta con sarde or pasta with sardines is another quick pasta dish.  I remember having this dish and liking it as a child.  Its basically garlic cooked in olive oil until golden, add the sardines (drained from the can) cook for a minute more then stir in the bread crumbs and Parmesan cheese and toss mixture over hot cooked pasta and add freshly chopped Italian parsley.  More olive oil can be added to give the mixture a more crumbly texture.

Perhaps the most classic and basic pasta recipe is for spaghetti, aglio e olio which simply translates as spaghetti with garlic and oil. This is a quick and simple pasta dish that can be prepared when you get home late from work or if your “cupboard is bare” like Old Mother Hubbard.  If you can boil water than you can make the recipe, give it a try.

 Pasta with Garlic and Oil (Pasta Aglio e Olio)

Ingredients:

1 pound spaghetti, or linguine or your favourite pasta

3 cloves garlic, minced

1/2 cup extra-virgin olive oil

1 tablespoon of crushed red pepper chili flakes

2 tablespoons chopped Italian flat-leaf parsley

Freshly grated Parmigiano-Reggiano or Romano

Directions:

Cook the pasta in boiling, salted water as per package directions until al dente.  In the meantime heat the olive oil in a saucepan over medium heat. Add the garlic, red pepper flakes and cook until garlic is lightly browned. Remove from the heat. Drain the pasta while reserving a ½ cup of the pasta cooking liquid.  Place the drained pasta in a bowl and add the olive oil mixture and chopped parsley and toss. Add some of the reserved cooking liquid if the mixture seems too dry.  Serve topped with the grated cheese of your choice.   This recipe yields four to six servings. 

“Pasta makes perfect” and if you practice making pasta dishes you will end up with a perfect pasta meal!  

#pasta #SophiaLoren #cheese #meal #garlic #oliveoil #chili #parsley #Romano #recipe #spaghetti #pancetta #tomato #sauce #OldMotherHubbard #penne #Calabrese #MamboItaliano #meatballs #story

[howtoloseweightfastsafely]

7 Steps To Reduce AGEs and Slow Aging

Eat real food.

Processed foods usually have all of their fiber clean out of them and are very soft, meaning that your body breaks them down quickly - and uses them quickly, too.

Processed foods also generally have sugar (which binds to proteins to create AGEs) added to them to make them taste better - and boy, are some processed foods delicious as a result! They taste good now, but God forbid you ever get sick when you're older - you're going to wish you'd eased up on the GoGurt and Kraft Macaroni and Cheese.

Stay away from anything that has comes packaged with more than 1 INGREDIENT. Yes, I'm serious. There are a few exceptions to this rule, but for the most part, you will be much better off if you eat foods in their natural, singular form.

Chicken? From chemical/hormone-free pastures... 1 ingredient. GOOD

Beef? From pastured-raised cattle... 1 ingredient. GOOD

Chicken Nuggets? Made in a factory. Upwards of 20 ingredients and tons of allergens, chemicals, and "mechanically separated chicken". AVOID AT ALL COSTS.

Hot Dogs? Made in a factory. Bare minimum of 5 ingredients, but usually many more. Heavily processed and full of chemicals, fillers, etc. AVOID AT ALL COSTS.

Rice? Made in Rice Paddies....1 ingredient. GOOD

Beans/Lentils? Grows Naturally in Plants...1 ingredient. GOOD

100% Whole Wheat Bread?Made in a factory. Anywhere from 5-35 ingredients... AVOID AT ALL COSTS.

Eat as much as you cook in a broth or soup - or eat steamed, boiled, or raw.

There are tons of delicious slow-cooker recipes out there, and many more soups, stews, porridges and other dishes that don't require you to brown the proteins of the food you're eating.

The ancillary benefits of eating raw vegetables, fish (or even beef tartare) are many - you don't soften your food, so your body takes longer to digest it, and you don't cook any nutrients or enzymes out of your food.

Also, you can significantly lower natural inflammation in your muscles, joints and organs by eating more vegetables and un-browned proteins and less anti-nutrient laden grains like corn, wheat, and processed flours.

Note that the raw veggies we discussed earlier (that are unsafe to eat raw) should be steamed, boiled, or cooked on low heat with a fatty substance like coconut oil or butter to allow for proper absorption of nutrients.

Eat less sugar.

If you're currently consuming large amounts of sugar - whether through your food (candies, baked goods, too much fruit, etc.) or through beverages (soda pop, juice, beer and wine) - you're taking in too much sugar, and your body is being forced to produce too many AGE products.

Your body will use as much sugar as it can for energy, but at some point, it won't be able to use the rest.

These free-floating sugars in your bloodstream will find themselves a nice, unassuming protein to latch on to and turn into an AGE product. This is in addition to the fact that extra sugar that cannot be used for energy is likely to be stored entirely as fat.

Eat fewer carbohydrates. Carbohydrates - even whole grains - are broken down into sugar by your metabolism.

Your body will however much carbohydrate it can and the rest will turn into fat and/or attack your proteins.

On a somewhat relieving note, the more complex a carbohydrate, the longer it takes your body to digest it.

Because these carbohydrates break down slowly, it gives your body a chance to use them as energy as they become available (assuming you're active), which will produce less waste AGE products.

Drink less coffee or swap it completely for tea. Yes, it's hard to believe anyone could suggest this, but it's true (especially me...I LOVE coffee). Coffee is roasted. At a high heat. Which means it's loaded with AGE products.

If you're also the type of person that adds in AGE-loaded creamer, milk and/or sugar, then for you, "the best part of waking up" may actually be a steaming cup of poison.

For starters, drink your coffee black! I personally am a walking zombie without coffee, so I have 1 cup in the morning and make sure I don't add any sugar or allergy-inducing milk. Besides the benefits of less AGEs, one cup of "clean" black coffee ensures that I'm not adding unnecessarily to my waistline. (I'll occasionally mix with coconut oil and/or grass-fed butter if I'm fasting in the morning.)

On the same token, have ONLY 1 cup a day, just in the morning to get you going. The rest of the day, drink one of the many varieties of tea. You'll still get some caffeine, but you won't be pumping yourself full of AGEs (and furthering your caffeine addiction).

I personally used to have upwards of 3 cups a day, but I now feel much better, relaxed, and focused with 1 morning cup and then 1-2 healthy cups of tea. Try it for yourself...it works.

Make the switch to green tea All teas are generally healthy for you, but green tea has tons of added benefits. Not only is it a well-known superfood (it seems like scientists are discovering something amazing about green tea every other week), it's also an excellent natural fat-burner.

Best part? It's been shown that green tea slows your body's natural glycation process, which means you create less AGEs during your metabolic process.

There's green tea leaf extract in the InvigorateNOW supplement so you should be covered...but extra green tea can't hurt, and it tastes awesome, so go for it!

Avoid food cooked on high heat.I'll admit, BBQ chicken, wings, and cajun-blackened Salmon are some of life's greatest pleasures. But food cooked at that high of a heat - anything seared, blackened, braised, etc. - is overflowing with AGE products. Have these only on special occasions (in other words, when your mom makes BBQ chicken and you haven't seen her in 3 months, eat the chicken!). The rest of the time, cook with water-based methods and you'll be fine.

Cook food low and slow. You don't have to give up cooked meat! Here's the thing to remember: Higher temperatures will create more AGE products, and lower temperatures will create less.

There's no "magic number" of AGE products you should or shouldn't eat - you should just be doing your best to lower the amount you take in, as much and as often as possible.

Whenever possible, bake meats at a lower heat with some water in the pan, rather than broiling or pan-frying in high heat.

Use water as a medium.AGEs will not be created when you cook with water.

Learn to eat your steaks rare or medium-rare (this means they've been cooked to a lower temperature, and I personally think this tastes better anyway) rather than ordering it "well done."

Try various stews, curries, soups, and more

Pro-tip: There are tons of delicious Thai and Indian recipes that are cooked in either water or coconut milk. The liquids should help drastically cut out AGE formation.

Here's the bottom line...

If you EAT REAL FOOD, keep the amount of high-heat cooked foods in your diet low, and the amount of liquid-based foods high, you're unlikely to be taking in dangerous levels of AGE products.

Interested in losing weight? Then click below to see the exact steps I took to lose weight and keep it off for good...

Read the previous article about "A Recipe For Rapid Aging: The "Hidden" Compounds Stealing Your Youth, Minute by Minute"

Read the next article about "The 10-second Trick That Can Slash Your Risk Of Cardiovascular Mortality By 37% (Most Traditional Cultures Have Done This For Centuries, But The Pharmaceutical Industry Would Be Up In Arms If More Modern-day Americans Knew About It)"

Moving forward, there are several other articles/topics I'll share so you can lose weight even faster, and feel great doing it.

Below is a list of these topics and you can use this Table of Contents to jump to the part that interests you the most.

Topic 1: How I Lost 30 Pounds In 90 Days - And How You Can Too

Topic 2: How I Lost Weight By Not Following The Mainstream Media And Health Guru's Advice - Why The Health Industry Is Broken And How We Can Fix It

Topic 3: The #1 Ridiculous Diet Myth Pushed By 95% Of Doctors And "experts" That Is Keeping You From The Body Of Your Dreams

Topic 4: The Dangers of Low-Carb and Other "No Calorie Counting" Diets

Topic 5: Why Red Meat May Be Good For You And Eggs Won't Kill You

Topic 6: Two Critical Hormones That Are Quietly Making Americans Sicker and Heavier Than Ever Before

Topic 7: Everything Popular Is Wrong: The Real Key To Long-Term Weight Loss

Topic 8: Why That New Miracle Diet Isn't So Much of a Miracle After All (And Why You're Guaranteed To Hate Yourself On It Sooner or Later)

Topic 9: A Nutrition Crash Course To Build A Healthy Body and Happy Mind

Topic 10: How Much You Really Need To Eat For Steady Fat Loss (The Truth About Calories and Macronutrients)

Topic 11: The Easy Way To Determining Your Calorie Intake

Topic 12: Calculating A Weight Loss Deficit

Topic 13: How To Determine Your Optimal "Macros" (And How The Skinny On The 3-Phase Extreme Fat Loss Formula)

Topic 14: Two Dangerous "Invisible Thorn" Foods Masquerading as "Heart Healthy Super Nutrients"

Topic 15: The Truth About Whole Grains And Beans: What Traditional Cultures Know About These So-called "Healthy Foods" That Most Americans Don't

Topic 16: The Inflammation-Reducing, Immune-Fortifying Secret of All Long-Living Cultures (This 3-Step Process Can Reduce Chronic Pain and Heal Your Gut in Less Than 24 Hours)

Topic 17: The Foolproof Immune-enhancing Plan That Cleanses And Purifies Your Body, While "patching Up" Holes, Gaps, And Inefficiencies In Your Digestive System (And How To Do It Without Wasting $10+ Per "meal" On Ridiculous Juice Cleanses)

Topic 18: The Great Soy Myth (and The Truth About Soy in Eastern Asia)

Topic 19: How Chemicals In Food Make Us Fat (Plus 10 Banned Chemicals Still in the U.S. Food Supply)

Topic 20: 10 Banned Chemicals Still in the U.S. Food Supply

Topic 21: How To Protect Yourself Against Chronic Inflammation (What Time Magazine Calls A "Secret Killer")

Topic 22: The Truth About Buying Organic: Secrets The Health Food Industry Doesn't Want You To Know

Topic 23: Choosing High Quality Foods

Topic 24: A Recipe For Rapid Aging: The "Hidden" Compounds Stealing Your Youth, Minute by Minute

Topic 25: 7 Steps To Reduce AGEs and Slow Aging

Topic 26: The 10-second Trick That Can Slash Your Risk Of Cardiovascular Mortality By 37% (Most Traditional Cultures Have Done This For Centuries, But The Pharmaceutical Industry Would Be Up In Arms If More Modern-day Americans Knew About It)

Topic 27: How To Clean Up Your Liver and Vital Organs

Topic 28: The Simple Detox 'Cheat Sheet': How To Easily and Properly Cleanse, Nourish, and Rid Your Body of Dangerous Toxins (and Build a Lean Well-Oiled "Machine" in the Process)

Topic 29: How To Deal With the "Stress Hormone" Before It Deals With You

Topic 30: 7 Common Sense Ways to Have Uncommon Peace of Mind (or How To Stop Your "Stress Hormone" In Its Tracks)

Topic 31: How To Sleep Like A Baby (And Wake Up Feeling Like A Boss)

Topic 32: The 8-step Formula That Finally "fixes" Years Of Poor Sleep, Including Trouble Falling Asleep, Staying Asleep, And Waking Up Rested (If You Ever Find Yourself Hitting The Snooze Every Morning Or Dozing Off At Work, These Steps Will Change Your Life Forever)

Topic 33: For Even Better Leg Up And/or See Faster Results In Fixing Years Of Poor Sleep, Including Trouble Falling Asleep, Staying Asleep, And Waking Up Rested, Do The Following:

Topic 34: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 35: Part 1 of 4: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 36: Part 2 of 4: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 37: Part 3 of 4: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 38: Part 4 of 4: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 39: How To Beat Your Mental Roadblocks And Why It Can Be The Difference Between A Happy, Satisfying Life And A Sad, Fearful Existence (These Strategies Will Reduce Stress, Increase Productivity And Show You How To Fulfill All Your Dreams)

Topic 40: Maximum Fat Loss in Minimum Time: The Body Type Solution To Quick, Lasting Results

Topic 41: If You Want Maximum Results In Minimum Time You're Going To Have To Work Out (And Workout Hard, At That)

Topic 42: Food Planning For Maximum Fat Loss In Minimum Time

Topic 43: How To Lose Weight Fast If You're in Chronic Pain

Topic 44: Nutrition Basics for Fast Pain Relief (and Weight Loss)

Topic 45: How To Track Results (And Not Fall Into the Trap That Ruins 95% of Well-Thought Out Diets)

Topic 46: Advanced Fat Loss - Calorie Cycling, Carb Cycling and Intermittent Fasting

Topic 47: Advanced Fat Loss - Part I: Calorie Cycling

Topic 48: Advanced Fat Loss - Part II: Carb Cycling

Topic 49: Advanced Fat Loss - Part III: Intermittent Fasting

Topic 50: Putting It All Together

Learn more by visiting our website here: invigoratenow.com

#weightloss #diet

[butts-bouncing-on-the-beltway]

I'm making spaghetti and GIANT ASS MEATBALLS for dinner so in honor of that, my birthday, and the exactly zero fucks I have left to give, here's my personal recipe for spaghetti and meatballs for any and all folks who want to do it. Please bear in mind that, while I find this recipe to be low-spoons for me personally, there are definitely steps in it that will not be for everyone. Plan accordingly. Ingredients: (this list has been severely edited because I am shit at writing down my recipes and I literally just wrote the steps and then came back here and added in the ingredients list because fuck if I know what I'm goddamn doing) ~2.5 pounds of ground beef - this recipe may sort of assume you, like me, live within reasonable transit of a wholesale butcher's where ground beef costs $14 for a five pound bag. The good news is that there will be enough leftovers from this to keep you in dinners for a week, so blowing your entire meat budget probably won't lead to protein deprivation later on. ~1 pound of SWEET ITALIAN SAUSAGE, GROUND - I cannot stress enough how important it is that you not just get plain ground sausage, although my dead great grandma and I would be fucking thrilled if you picked a spicy tomato sausage instead of the sweet. ~a handful of Italian herb mix - how much is a handful? Exactly as much as it takes to make a middle aged Sicilian woman ask "are you sure that's enough oregano?" Probably. Try like 3 table spoons at first and then next time adjust to your specific tastes. If you want hard mode, instead of buying the container of dried flakes labeled "Italian" or "provincial", then buy fresh rosemary, thyme, sweet oregano, basil, lavender, and get ready to grate a goddamn lemon peel over some minced garlic. ~4 to 6 eggs. Do you like your meatballs soft and just a little squishy? 6. Do you prefer them to be solid enough that they don't feel like the slimed underbelly of a frog with phlegm when you're shaping them? Maybe stick with 4. ~bread crumbs. I like the Italian seasoned ones. Because that middle aged Sicilian lady was right and you ABSOFUCKINGLUTELY did not put enough herb mix in there. ~any combination of the following four types of cheese in frankly unreasonable amounts: mozzarella, asiago, Parmesan, and Romano. Hard mode is to mix these grated monstrosities into the meatballs themselves. Easy mode says drop into your bowl after it's all been heated and prepped and fucking stir. ~2 pounds of noodles. You're feeding people for a week, shut up and make it 4 pounds. I like those cheap ass 2 lb boxes of elbow macaroni from Aldi's, but sometimes I splurge and buy the fancy spinach flour pasta or the fucking wheel noodles because I'm a goddamn child. Hard mode says to mix flour, water, eggs, and herb mix into dough, let rest for 24 hours in plastic wrap, and then roll, slice, and drop in the pot to cook for maybe 7 minutes but probably 5. ~a jar full of pasta noodle marinade. This means that you mix together garlic salt, olive oil, balsamic vinegar, lemon juice, and those little red pepper flakes they give you at pizza restaurants along with some fracked black pepper. Fill your pot with water, dump this in, and let it come to a rolling boil before you ever introduce noodle to wet, or my great grandmother's ghost will personally haunt you for exactly two days to tell you that your cooking tastes like sadness. There's a reason my mother never cooked pasta in my house and it's mostly because great grandma Josephine is a fucking irritation. If you want her to haunt you except to say nice things, you can use fresh garlic, kosher salt, sliced lemons and bell peppers dropped directly in the water, and a splash of red wine vinegar because Josephine was a bit of a lush. ~pasta sauce, at least 16 oz of it. The reason I know so much about Josephine is because I refuse to take the mother fucking time out of my day to personally crush the dozen tomatoes and two bulbs of garlic, dice a sweet onion, chop the flowering herbs, and layer in the white wine vinegar and chicken broth that she insists is the appropriate way to make sauce. Store bought costs like $8 for a week's worth on a fancy day and doesn't make my kitchen look like the scene of a grisly murder. I'm pretty sure she only haunts me for this out of spite and loneliness though, so you shouldn't need to worry and can just use storebought as well. The recipe itself is as follows: get a giant mixing bowl, crack in your eggs, whip with the herb mix, then dump in all the meat (and cheese if you took hard mode - Josephine is so proud of you) and the bread crumbs (which should be at a ratio of about 2:1 of meat:bread crumb) and just fold and squish. If you're like sane people and hate the feel of raw meat under your finger nails, I recommend dumping all this stuff into a giant plastic bag instead of a mixing bowl, sealing it tight, and just squishing it around a lot until the texture feels consistent. If you're like sane people except you have children who are constantly under foot and in your way, this is a great part of the recipe to let them do as long as either a) they're not four, or b) you don't mind losing some of the meat mix into the floor. Once your meat is mixed, scoop and shape chunks of it into lil balls. Or if you're like me and want to scare people, into something roughly the shape and size of 1.5 baseballs. I like this version because it means 1 meatball per meal per person is usually slightly pushing it, and since the recipe can make 20 of them....... well, portions are really easy to judge and it feeds a lot of people. Put these balls into one of two containers. Either an extremely large baking pan or a crock pot. Whichever cooking container you use, pour in enough sauce to basically cover the meatballs as if you were going to boil them in sauce. Because you are. If it's a crock pot, put on your lid, set on low, and let them slow cook all goddamn day while you're at work. If it's the baking dish, cover with tinfoil securely, preheat an oven to 400 degrees, and bake for about an hour and a half. Maybe two and a half if you made the baseball sized ones. Once you're mostly down cooking them (15-20 minutes left) you put a pot of water on to boil with your noodle marinade in it. When it reaches a rolling boil, drop in your pasta and cook to your preference. Strain the noodles and - this is absolutely fucking critical - rinse them with cold water (removes starch and prevents your leftovers from becoming a slimy block-o-noodles in their container) and put them into a giant bowl before tossing lightly with like a quarter cup of your noodle marinade. Hard mode involves putting some asparagus in a frying pan with steak seasoning, olive oil, balsamic vinegar and red wine vinegar, and a little butter until they're soft and a little seared to serve with the pasta. Once you're done, you put some noodles, a giant (or a few smaller) meatball(s) with some sauce, and a healthy amount of shredded cheese onto a plate, microwave it for about a minute to soften the cheese, and mix thoroughly. Then enjoy. This looks like a lot of steps. And it is. But it also typically only takes me 10-15 minutes of prep time and since the cooking is all done without needing attention (besides maybe stirring the noodles two times while they cook or flipping the asparagus during hard mode) I tend to find this to be one of the lower spoon feed-an-Army-and-pretend-you-slaved-for-hours-to-do-it recipes in my book. Hopefully it'll work for a lot of you all too. See you next time on the "I am the literal worst at measuring out ingredients and honestly you should just assume you haven't put in enough garlic" cooking show.

[unwritrecipes]

Winter Vegetable Soup

Been kind of a crazy winter around here. This past weekend it was in the 60’s, tomorrow it’s supposed to snow. Who knows what to wear, let aIone eat! But the calendar says it’s mid-January, which means I’m still in full winter mode and so I’ve been ignoring the lack of freezing temps and churning out hot, stick-to-the-ribs, cold weather dishes, like this Winter Vegetable Soup. Thankfully, I haven’t heard any complaints!

That’s because this soup, really vegetarian meal-in-a-bowl, is just so homey and delicious. If you love soup as much as all of us around here do, I think you’re going to really be happy with this new addition to the collection, snow storm or not. It comes together fairly quickly, makes a big batch (great for freezing for quickie meals) and is very versatile.

I used cannellini beans, tomatoes, carrots, leeks, kale, butternut squash and peas, but you could really sub in or out anything you like or have on hand.

And to give it a little bit more of that meal-like oomph, I also added pastina, because of the adorable starry factor (and the fact that there was half a box of it in the pantry and cleaning out my pantry is at the top of my priorities now), but you could really add any kind of noodle, rice or grain that you love or even leave out the extra carbs altogether. No matter what, every bite will be flavorful, comforting and oh, so warming, whether you need it or not!

Winter Vegetable Soup

Makes about 3 quarts

Prep Time: About 1 hour, most of this is for the soup to cook though

Ingredients

Two 15-ounce cans beans (you can pretty much use any kind, I used cannellini beans), drained and rinsed

2 tablespoons olive oil

1-2 leeks, split down the middle lengthwise, cut into thinnish half moons and rinsed well

5 cloves garlic, minced

2 large ripe tomatoes, cored and coarsely chopped

1 medium butternut squash, peeled and cut into bite-sized pieces

4-5 carrots, peeled and cut into rounds or other bite-sized shapes

2 quarts water or chicken or vegetable stock

1 bunch kale, coarsely chopped

2 cups frozen peas

1 cup small pasta (I used pastina but you can use macaroni or whatever else you like)

Salt and black pepper

Grated Parmesan for serving (optional)

The Recipe

1. Heat the olive oil in a large pot over medium heat. Add the leeks and a pinch of salt and pepper and let cook for a few minutes to allow them to soften. Add the garlic and sauté for about a minute or two. Toss in the tomatoes, squash and carrots and sauté for about 5 minutes.

2. Add in the beans and water or stock, stir well and bring to a boil. Lower the heat so that the soup just simmers, cover partially and let cook for at least 30 minutes, until the veggies are tender.

3. Meanwhile, prepare the pasta al dente according to the package directions. You can also cook the pasta in the soup, but it absorbs a lot of the liquid that way and you will have to add a lot more water and/or broth to keep it soupy. Drain pasta and set aside.

4. Add the kale, peas and cooked pasta to the soup pot now and let cook for another 10 minutes or so, until peas and kale are cooked. Taste and season with salt and pepper. Serve immediately as is or topped with grated cheese. Soup can also be made ahead and kept covered and chilled in the fridge for up to 1 week until ready to be reheated.

Enjoy!

Note: Recipe adapted from The Art of Home Cooking by Kate McDermott. I tinkered a lot with this and you should too—toss in whatever veggies/herbs you have have around. Think of this as just a guide.

#Beans #Olive Oil #Leeks #Garlic Cloves #Tomatoes #Butternut Squash #Carrots #Water #Kale #Peas #Pasta #Salt #Black Pepper #Parmesan Cheese

[weightlossfitness2]

One Pot Veggie Mac and Cheese

Whip up this creamy vegetarian mac and cheese for a simple, comforting meal in 30 minutes! It’s loaded with veggies and made with easy components – a no fuss dish that the entire household will love.

This submit might comprise affiliate hyperlinks. For extra data, see my affiliate disclosure.

We are formally within the loopy, rush-around-for-a-million-different-things vacation season! And because it’s been unseasonably chilly right here in Minnesota (and in lots of elements of the nation), I really feel like Thanksgiving and Christmas are nearer than they really are.

But no matter what day of the month it truly is, vacation craziness is upon us. And what occurs throughout this tremendous busy time of yr?

We get a little too centered on what new aspect dish we should always convey to our aunt’s home for Thanksgiving dinner and loads much less centered on on a regular basis meals. So that’s why I created this straightforward veggie mac and cheese recipe for you!

Here’s why I believe this recipe goes to change into your go-to this season (and possibly all all year long!):

It’s made in ONE pot. Buh bye, whole sink of soiled dishes.

You can customise it with no matter veggies you please!

It’s MAC AND CHEESE, a.okay.a. the nice consolation meals of America. But you’ll be making it from scratch with more energizing components, that means it’s going to style higher than the boxed stuff everyone knows and love.

How to Make Vegetarian Mac and Cheese

If you might be aware of my One Pot Mushroom Spaghetti, then that making one pot pasta dishes is extremely straightforward. However, most individuals don’t truly know the right way to do it!

Here are the essential steps for making this veggie mac and cheese (extra data within the recipe card beneath):

Dice the veggies. Throw them in a big pot with some olive oil and allow them to cook dinner down for a couple of minutes.

Add dry elbow macaroni (you should use entire wheat for added vitamin if desired), milk, and vegetable broth. Bring to a boil, cowl, after which cut back warmth to medium-low.

Cook till the macaroni is al dente, and make sure you stir it each couple of minutes!

Remove from warmth, stir within the cheese, and add one other splash of milk as wanted.

Want to attempt one other veggie-loaded pasta recipe whilst you’re right here? Check out the One Pot Pumpkin Tomato Pasta or the Lentil Pasta Primavera with Frozen Vegetables.

What veggies go nicely with mac and cheese?

For these of you who aren’t the largest broccoli or carrot followers, be at liberty to combine and match any veggies on the next record. These ones go nice with M&C:

Cauliflower

Peas

Corn

Bell peppers

Butternut squash

Spinach

Brussels sprouts

Can you make this recipe with frozen greens?

Yes! You can use frozen greens in veggie mac and cheese. Sautee them in olive oil earlier than including the remainder of the components, simply as you’d do with contemporary veggies. Or you should use a mixture of frozen and contemporary veg.

What is one of the best cheese for do-it-yourself mac and cheese?

The mixture of sharp white cheddar and parmesan on this recipe was extremely scrumptious. These two cheeses contribute a pointy, barely aged style. But you can too use mozzarella, gouda, fontina, gruyere, and even goat cheese.

Tips for Serving and Storing

Veggie mac and cheese is greatest when eaten instantly, however you may retailer leftovers for Three-5 days in an hermetic container within the fridge. Reheat within the microwave for 1-2 minutes earlier than consuming.

For different straightforward one pot/pan meals, try the One Pan Lemon Artichoke Chicken, Farmers Market One Pan Ratatouille, and Sheet Pan Orange Glazed Salmon and Broccolini.

If you make this recipe, make sure you fee and evaluation it within the feedback beneath, and don’t neglect to comply with and tag @its_a_vegworld_afterall on Instagram! Looking for one thing completely totally different? Browse the recipe library.

One Pot Vegetarian Mac and Cheese

Enjoy this straightforward veggie mac and cheese for a fast, comforting meal.

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 28 minutes

Servings: four

Calories: 566kcal

Author: Lizzie Streit, MS, RDN

Cost: $12 whole

Equipment

giant pot

wood spoon

reducing board and knife

Ingredients

1 tbsp olive oil

1 small candy onion – peeled and diced

2 cloves garlic – pressed or minced

Three cups broccoli florets – from ~1 head

Three carrots – washed, trimmed, and sliced

2 cups elbow macaroni – dried; can use plain or entire wheat

1 cup milk – of alternative

1.5 cups vegetable broth

1 cup sharp white cheddar cheese – freshly grated

1/2 cup parmesan cheese – freshly grated

Instructions

Heat olive oil in a pot over medium warmth. Add the diced onion, garlic, broccoli florets, and carrots. Cook, stirring sometimes, for 5-7 minutes or till barely tender.

Add the macaroni, milk, and vegetable broth. Increase warmth to convey to a boil, then cut back warmth to medium-low, and canopy. Cook for ~10 minutes, or till the macaroni is al dente. Be positive to provide the pot an excellent stir each 2-Three minutes to advertise cooking.

While the pasta and veggies are cooking, put together the grated cheese. Remove the pasta from warmth and stir within the cheese. You might wish to add one other splash of milk if wanted. Enjoy!

Notes

Don’t neglect to stir the mac and cheese whereas it’s cooking!

Substitute different greens as desired. You may use frozen greens and cook dinner them in the identical approach as you’d cook dinner the contemporary ones on this recipe.

Store in an hermetic container within the fridge for Three-5 days. Reheat within the microwave.

Nutrition

Serving: 1serving | Calories: 566kcal | Carbohydrates: 73g | Protein: 26g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 591mg | Potassium: 736mg | Fiber: 6g | Sugar: 13g | Vitamin A: 8735IU | Vitamin C: 68mg | Calcium: 502mg | Iron: 2mg

Enjoy your huge bowl of veggies (and cheese)!

Lizzie

The post One Pot Veggie Mac and Cheese appeared first on Weight Loss Fitness.

from Weight Loss Fitness https://weightlossfitnesss.info/one-pot-veggie-mac-and-cheese/

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Salsa Verde Chicken (3 Ingredients!)

THIS SALSA VERDE CHICKEN RECIPE IS healthy, easy and STAND ALONE DELICIOUS MADE WITH ONLY 3 INGREDIENTS!

This Salsa Verde Chicken is tangy, flavorful with just the right amount of kick.  It can be served on a bed of rice  with veggies or instantly transforms salads, burritos, quesadillas, tacos, etc. into drool worthy meals in minutes.  You will love having this juicy, tender Salsa Verde Chicken on hand for all those busy nights to amp up your dinner routine!    I’ve included stove top and grilling instructions for fabulous indoor chicken or grilling smoking deliciousness as well as tons of ideas of how to use this Salsa Verde Chicken to create a meal. 

If you have been following my cravings for any time at all, you know salsa verde is one of my favorite flavors and ingredients.  Its bright, fresh, tangy, zesty, flashy flavor infuses everything with a fiesta flair from my Salsa Verde Pepper Jack Macaroni and Cheese, to my Salsa Verde Honey Lime Chicken Enchiladas  (READERS FAV!).  While those recipes are meals, I wanted to create a simple Salsa Verde Chicken Recipe that was, easy, convenient, versatile and of course, sensationally delicious.

Salsa Verde Chicken Recipe

What  I discovered was that unlike my Slow Cooker Honey Lime Salsa Verde Chicken that needs a bevy of additional spices along with the salsa verde because the flavor gets diluted in the slow cooker, this marinated Salsa Verde Chicken recipe didn’t need a thing!  Simply combine olive oil, salsa verde and chicken – that’s it!  The salsa verde is already a robust blend of ingredients, so all of the work is done for us!

Since making this Salsa Verde Chicken recipe, I have been obsessed.  I have been using salsa verde chicken in everything  – from burrito bowls, to zoodle bowls with roasted tomatoes, to salads.  It really is miracle chicken ideal for when you’re craving flavor but don’t feel like cooking.  YAY for easy Salsa Verde Chicken!

LOOKING FOR MORE SALSA VERDE RECIPES?

WHAT IS SALSA VERDE?

Salsa Verde literally means “salsa green” in Spanish and is a green salsa made of:

tomatillos

serrano chile peppers or jalapeno peppers

onion

garlic cloves

cilantro

lime juice

ground cumin

salt

For this Salsa Verde Chicken recipe you can use my homemade Salsa Verde Recipe below or store bought.  I have made it with both, and they were both delish.

HOMEMADE SALSA VERDE RECIPE

1 1/2 lbs. tomatillos husked, rinsed and dried

1-2 serrano chiles or 1-4 jalapeno peppers see notes on spice level

1 medium yellow onion chopped into 8 sections

3 garlic cloves peeled

1 tablespoon olive oil

1/4 cup packed cilantro

1 1/2-2 tablespoons fresh lime juice

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground coriander

Preheat the broiler to high with a rack about 6 inches below the heat source. Line a rimmed baking sheet with foil.

Cut the tomatillos in half and add to baking sheet along with onions, garlic and peppers. Drizzle with 1 tablespoon olive oil and toss to coat. Place the tomatillos cut side down. Broil for 5-7 minutes or until the tomatillos are charred in some spots, flipping the peppers and garlic over half way through. Remove peppers or tomatillos if they become too charred before the rest of the pan is done. Alternatively, you can char your veggies on a grill for additional smokiness.

Once cool enough to handle, chop stem(s) off peppers and remove seeds (save seeds separately but don’t add to blender). Add seeded peppers to blender along with all of the sheet pan contents including any remaining juices. Add cilantro, lime juice, cumin, salt and coriander.

Pulse or puree until salsa reaches desired consistency, scraping down the sides as needed. Taste and stir in seeds, a little at a time, for a hotter salsa. Season to taste with additional lime juice and salt if desired.

Chill salsa in the refrigerator for at least 2 hours. Salsa will thicken in the refrigerator. 

Store salsa in an airtight container in the refrigerator for 7-10 days.

How to Make Salsa Verde Chicken

This Salsa Verde Chicken recipe is s wonderfully delicious but super simple.   I am the first to add extra seasonings to a recipe when I think it needs it, but trust, me this Salsa Verde Chicken really only needs 3 ingredients!   Marinating your chicken is the easiest way to create, tender, juicy, flavor bursting chicken with little prep.

INGREDIENTS

1 pound chicken fillets pounded to an even thickness

1/2 cup Homemade Salsa Verde or store bought, plus more for brushing chicken after it’s cooked

3 tablespoons olive ol divided

DIRECTIONS

Whisk together the salsa verde and 2 tablespoons olive oil in a freezer bag or shallow dish (whatever you are going to marinate your chicken in. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight (the longer the better).

HOW TO COOK SALSA VERDE CHICKEN

You can grill your Salsa Verde Chicken or cook it on your stove.  Both produce delicious results but your grilled Salsa Verde Chicken will naturally boast a smoky flavor and have less cleanup.

Salsa Verde Chicken STOVE TOP DIRECTIONS 

If your marinated chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side.

Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

Salsa Verde Chicken GRILLING DIRECTIONS

If your marinated chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)  The cooking time will vary depending on the thickness of your chicken.

Remove chicken from grill and let rest 5 minutes before slicing.

TIPS AND TRICKS for Salsa Verde Chicken

I like to use chicken fillets because you get more bang for your marinade buck.  You can also marinate your chicken for less time and still get great flavor when you use chicken fillets.

If you don’t have chicken fillets, you can create them by slicing 2 large chicken breasts in half through the equator, like a hamburger bun.

You can also use chicken thighs which are inherently juicer.

If you use store bought salsa verde, I recommend medium heat instead of mild because the heat will be diluted when you marinate the chicken. Medium salsa verde ensures plenty of flavor in our salsa verde chicken marinade without being spicy.

Depending on your time, you can marinate the chicken for 2 hours or let marinate 8 hours.   The longer the chicken marinates, the more tender and flavorful it will become.  That being said, if you are in a super time crunch, then you can marinate your chicken for as little as 30 minutes at room temperature then just be sure to brush with more salsa verde after cooking.

IS THIS SALSA VERDE CHICKEN RECIPE SPICY?

The Salsa Verde Chicken has a mild kick but is more flavorful than spicy, so you don’t have to worry about it not being family friendly.  If you want your chicken to be spicier, then brush with additional salsa verde after cooking.

WAYS TO USE SALSA VERDE CHICKEN

Soooo many possibilities when it comes to how to use this Salsa Verde Chicken!  Here are just a few:

Salsa Verde Chicken Skillet:  Add some cherry tomatoes to the skillet once you turn your chicken over to saute alongside your chicken. Add some Monterrey Jack cheese on top of your chicken when it’s almost finished cooking to melt to ooey gooey cheesiliciousness.  You can also remove your chicken from the skillet, then add whatever veggies your heart desires to the same skillet and cook, then return your chicken then top with cheese.  Serve with rice/quinoa, etc.

Salsa Verde Chicken Enchiladas:  You can chop the salsa verde chicken and add it to enchiladas OR you can shred your chicken. To shred your chicken, add 1 cup water or chicken broth to the pan after you have flipped your chicken over from browning the other side and cover.  Continue to cook for 15-20 minutes on low or until tender enough to shred.  Add Salsa Verde Chicken, cheese and sour cream to tortillas, roll and place into a lightly greased casserole dish.  Top with additional salsa verde and cheese (or for a creamy version use this enchilada sauce) and bake for 25 minutes at 350 degrees F or until hot and bubbly.

Salsa Verde Chicken Tacos:  Pile Salsa Verde Chicken into soft tortillas or hard taco shells along with cheese, lettuce, salsa, guacamole and sour cream.  If using hard tacos, then bake for 15 minutes at 350 degrees F or until cheese is melted then add toppings.

Salsa Verde Chicken Fajitas: Slice chicken into thin strips.  Stir fry onions and bell peppers with some salsa verde, salt and pepper.  Serve the chicken and veggies wrapped in a warm tortilla with sour cream, pico de gallo/salsa and fresh lime.

Salsa Verde chicken Salad: Toss Salsa Verde Chicken, black beans, fresh corn, bell peppers, avocado, Monterrey Jack cheese and sunflower seeds with some lettuce and drizzle with Cilantro Lime Dressing or  with Tomatillo Avocado Ranch.

Salsa Verde Chicken Quesadillas: sandwich the Salsa Verde Chicken and cheese in tortillas and bake, grill or melt cheese on the stove.  You can include any filling ingredients from corn to black beans to zucchini to peppers.  Serve with a healthy dose of sour cream, salsa and guacamole.

Salsa Verde Chicken Burritos: Wrap Salsa Verde Chicken, rice, black beans, lettuce, sour cream and guacamole in a large tortilla.  You can also transform them into Wet Burritos.

Salsa Verde Chicken Burrito Bowl: Pile the chicken on a bed of rice with black beans, tomatoes, lettuce and tortilla chips with salsa, sour cream and guacamole.

Salsa Verde Chicken and Rice:  Stir rice, black beans, chicken, cheese, sour cream and desired amount of salsa verde and bake.  See my awesome Salsa Verde Chicken and Rice recipe here.

Salsa Verde Chicken Pasta:  Roast a pint of cherry tomatoes for 10 minutes at 450 degrees.  Add tomatoes, Salsa Verde Chicken and desired amount of salsa verde to cooked pasta.  Stir in some sour cream for a creamy version. You should also try my Salsa Verde Chicken Macaroni and Cheese – so good!

WHAT DO YOU SERVE WITH SALSA VERDE CHICKEN?

If serving your Salsa Verde Chicken plain, here are a few ideas what to serve with it:

RICE or QUINOA.  This Salsa Verde Chicken is delicious with plain rice/quinoa or Cilantro Lime Rice. You can toss the chicken with the rice along with additional salsa verde.

BEANS.  I usually cook my black beans with my rice, so you instantly have rice and beans :).

CORN.  It is also delicious served with corn in all its varieties from simple salt and pepper corn to Corn Salad with Cilantro Lime Dressing to Grilled Corn on the Cobb.

SALAD.  Serve it on the side or on top of my Southwest Salad –  or Southwest Orzo Salad – yum!

ZOODLES.  As I’ve  mentioned before, my favorite way to it Salsa Verde Chicken is with roasted tomatoes and zoodles.  I then add additional salsa verde to my bowl to make a “sauce.”

FRUIT SALAD.  Every meal needs a fruit!  Serve your salsa verde chicken with Pina Colada Fruit Salad, Perfect Fruit Salad or a simple side of pineapple, grapes, etc.

CHURROS.  Because churros and chocolate sauce.

LOOKING FOR MORE EASY CHICKEN MARINADES?

Want to try this Salsa Verde Chicken Recipe?

Pin it to your CHICKEN or MEXICAN Board to SAVE for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

©Carlsbad Cravings by CarlsbadCravings.com

Print Recipe

Salsa Verde Chicken (3 Ingredients!)

This Salsa Verde Chicken recipe is healthy, easy, tangy, flavorful with just the right amount of kick.  It can be served on a bed of rice  with veggies or instantly transforms salads, burritos, quesadillas, tacos, etc. into drool worthy meals in minutes.  You will love having this juicy, tender Salsa Verde Chicken on hand for all those busy nights to amp up your dinner routine!   I’ve included stove top and grilling instructions for fabulous indoor chicken or grilling smoking deliciousness as well as tons of ideas of how to use this Salsa Verde Chicken to create a meal in the Notes. Check the post for what to serve with Salsa Verde Chicken.  

Votes: 0 Rating: 0

Rate this recipe!

Ingredients

4 chicken fillets pounded to an even thickness

1/2 cup Homemade Salsa Verde or store bought, plus more for brushing cooked chicken

3 tablespoons olive ol divided

Ingredients

4 chicken fillets pounded to an even thickness

1/2 cup Homemade Salsa Verde or store bought, plus more for brushing cooked chicken

3 tablespoons olive ol divided

Votes: 0 Rating: 0

Rate this recipe!

Instructions

MARINADE

Whisk together the salsa verde and 2 tablespoons olive oil in a freezer bag or shallow dish (whatever you are going to marinate your chicken in. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight (the longer the better).

STOVETOP INSTRUCTIONS

Let chicken sit at room temperature for 15-30 minutes (time permitting).

Heat one tablespoon olive oil in a large skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through.

Remove chicken to a cutting board and let rest 5 minutes before slicing or chopping. Brush cooked chicken with desired amount of salsa verde glaze. Serve with rice/zoodles, in tacos, salads, enchiladas, burritos, burrito bowls, etc.

GRILLING DIRECTIONS

Let chicken sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

Grill chicken undisturbed for 4-6 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 160 degrees F.)

Remove chicken to a cutting board and let rest 5 minutes before slicing or chopping. Brush cooked chicken with desired amount of salsa verde glaze. Serve with rice/zoodles, in tacos, salads, enchiladas, burritos, burrito bowls, etc.

Recipe Notes

TIPS AND TRICKS 

I like to use chicken fillets because you get more bang for your marinade buck.  You can also marinate your chicken for less time and still get great flavor when you use chicken fillets.

If you don't have chicken fillets, you can create them by slicing 2 large chicken breasts in half through the equator, like a hamburger bun.

You can also use chicken thighs which are inherently juicer.

If you use store bought salsa verde, I recommend medium heat instead of mild because the heat will be diluted when you marinate the chicken. Medium salsa verde ensures plenty of flavor in our salsa verde chicken marinade without being spicy.

Depending on your time, you can marinate the chicken for 2 hours or let marinate 8 hours.   The longer the chicken marinates, the more tender and flavorful it will become.  That being said, if you are in a super time crunch, then you can marinate your chicken for as little as 30 minutes at room temperature then just be sure to brush with more salsa verde after cooking.

WAYS TO USE SALSA VERDE CHICKEN

Soooo many possibilities when it comes to how to use this Salsa Verde Chicken!  Here are just a few:

Salsa Verde Chicken Skillet:  Add some cherry tomatoes to the skillet once you turn your chicken over to saute alongside your chicken. Add some Monterrey Jack cheese on top of your chicken when it's almost finished cooking to melt to ooey gooey cheesiliciousness.  You can also remove your chicken from the skillet, then add whatever veggies your heart desires to the same skillet and cook, then return your chicken then top with cheese.  Serve with rice/quinoa, etc.

Salsa Verde Chicken Enchiladas:  You can chop the salsa verde chicken and add it to enchiladas OR you can shred your chicken. To shred your chicken, add 1 cup water or chicken broth to the pan after you have flipped your chicken over from browning the other side and cover.  Continue to cook for 15-20 minutes on low or until tender enough to shred.  Add Salsa Verde Chicken, cheese and sour cream to tortillas, roll and place into a lightly greased casserole dish.  Top with additional salsa verde and cheese (or for a creamy version use this enchilada sauce) and bake for 25 minutes at 350 degrees F or until hot and bubbly.

Salsa Verde Chicken Tacos:  Pile Salsa Verde Chicken into soft tortillas or hard taco shells along with cheese, lettuce, salsa, guacamole and sour cream.  If using hard tacos, then bake for 15 minutes at 350 degrees F or until cheese is melted then add toppings.

Salsa Verde Chicken Fajitas: Slice chicken into thin strips.  Stir fry onions and bell peppers with some salsa verde, salt and pepper.  Serve the chicken and veggies wrapped in a warm tortilla with sour cream, pico de gallo/salsa and fresh lime.

Salsa Verde chicken Salad: Toss Salsa Verde Chicken, black beans, fresh corn, bell peppers, avocado, Monterrey Jack cheese and sunflower seeds with some lettuce and drizzle with Cilantro Lime Dressing or  with Tomatillo Avocado Ranch.

Salsa Verde Chicken Quesadillas: sandwich the Salsa Verde Chicken and cheese in tortillas and bake, grill or melt cheese on the stove.  You can include any filling ingredients from corn to black beans to zucchini to peppers.  Serve with a healthy dose of sour cream, salsa and guacamole.

Salsa Verde Chicken Burritos: Wrap Salsa Verde Chicken, rice, black beans, lettuce, sour cream and guacamole in a large tortilla.  You can also transform them into Wet Burritos.

Salsa Verde Chicken Burrito Bowl: Pile the chicken on a bed of rice with black beans, tomatoes, lettuce and tortilla chips with salsa, sour cream and guacamole.

Salsa Verde Chicken and Rice:  Stir rice, black beans, chicken, cheese, sour cream and desired amount of salsa verde and bake.  See my awesome Salsa Verde Chicken and Rice recipe here.

Salsa Verde Chicken Pasta:  Roast a pint of cherry tomatoes for 10 minutes at 450 degrees.  Add tomatoes, Salsa Verde Chicken and desired amount of salsa verde to cooked pasta.  Stir in some sour cream for a creamy version. You should also try my Salsa Verde Chicken Macaroni and Cheese - so good!

©Carlsbad Cravings Original

Never miss a Carlsbad Cravings Creation:

Facebook /  Google+ / Instagram /  Pinterest / Twitter  

Looking for More Mexican Recipes?

Chipotle Shrimp Burrito Bowls

Tacos Al Pastor

Chipotle Sweet Pulled Pork (Cafe Rio Copycat)

Cheesy Taco Pasta

Sheet Pan Shrimp Fajitas with Pineapple

Source: http://carlsbadcravings.com/salsa-verde-chicken/

[derrickappleus]

How to Make Slow Cooker Minestrone Soup

Thick, hearty, delicious, and filling, this Slow Cooker Minestrone Soup is exactly the kind of meal I’d expect my Italian grandmother to serve. (If I were lucky enough to have an Italian grandmother, that is. Unfortunately, Irish grandmothers just aren’t known for the same culinary prowess.)

Unlike many Italian dishes, which are notoriously heavy and high calorie, this Minestrone soup is actually healthy. But don’t worry, packed with hearty ingredients, this soup still feels and tastes like classic Italian comfort food.

Completely vegetarian and bursting with healthy veggies, whole-wheat pasta, and protein-packed beans, this is no “light” soup. Clean and healthy? Definitely. But trust me, this Slow Cooker Minestrone Soup will certainly fill you up.

Minestrone comes from an Italian cognate meaning simply “to serve.” The origins of this thick vegetable soup aren’t entirely clear, but its history is thought to pre-date the Roman empire. With such a hodgepodge of ingredients, historians suggest that, originally, no one really used a recipe to make this soup. Rather, Minestrone soup was more or less the product of leftovers night.

Take all your unused ingredients from the night before and make a hearty, filling soup. And I’m sure even back in the days of the Roman Empire, kids complained about Minestrone night the same way they complain about leftovers today.

These days, however, we enjoy Minestrone soup as more than just a last resort for leftovers. (Although it would still make a good one.) This thick and hearty Slow Cooker Minestrone Soup tastes more like comfort food than leftovers, but it is just as easy to throw together.

I think crock pot meals are ideal for busy weekends. I don’t know about y0u, but my weekends are typically far from relaxing. Between cleaning, catching up on my workouts, and popping in and out of the house to run errands, the weekend is hardly a time to slow down. That’s why I like to throw together a slow cooker meal in the morning that can cook all day while I’m running around.

This easy Slow Cooker Minestrone Soup is my new wintertime weekend favorite. Warm and hearty, its the perfect healthy cold weather meal.

I also love that this soup is naturally vegetarian. I prefer to eat vegetarian a few nights a week, but it’s often a nonstarter when I’m cooking for guests. So many of us (specifically, men) still have it hardwired that we need to eat meat with every meal. When I serve a meatless dinner, people (again, men) often seem confused and disappointed.

Fortunately, this Minestrone soup is so full of hearty ingredients, no one will ever notice anything is “missing” at all. Meanwhile, protein-packed beans mean nobody is missing out on their protein, either.

Whether you’re trying to use up leftovers or running to the store to pick up all the ingredients, this delicious Slow Cooker Minestrone Soup makes a hearty, healthy, and easy dinner.

If you like this recipe, try our other crock pot soups:

Potato Leek Soup

Chicken and Wild Rice soup

Hearty Veggie and Bean Soup

Greek Lemon Chicken Soup

Thai Curry Soup

Print

How to Make Slow Cooker Minestrone Soup

//<![CDATA[ window.ajaxurl = "https://skinnyms.com/wp-admin/admin-ajax.php"; //]]>

Prep Time: 5 minutes

Cook Time: 5 hours

Yields: 8 servings | Serving Size: 2 cups | Calories: 149 | Total Fat: 3g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 531mg | Carbohydrates: 24g | Fiber: 6g | Sugar: 6g | Protein: 9g | SmartPoints: 5

Ingredients

6 cups vegetable broth

1 (15 ounce) can low-sodium crushed tomatoes

1 (15 ounce can low-sodium diced tomatoes

1 (15 ounce) can low-sodium kidney beans, drained and rinsed

1 yellow onion, chopped small

1 cup celery, chopped small

1 cup carrot, chopped small

1 cup fresh green beans, chopped into 1/2 inch to 1 inch pieces

4 cloves garlic, minced

2 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon Kosher salt

1/2 cup whole wheat elbow macaroni pasta

1 small zucchini, chopped into small cubes

3 cups kale, roughly chopped

1/2 cup fat free parmesan cheese, shredded

2 tablespoons fresh basil, roughly chopped

Directions

In a slow cooker, combine all ingredients except macaroni, zucchini, kale, parmesan, and fresh basil.

Cook on low for 6 hours or on high for 4 hours. Add the macaroni pasta, zucchini, and kale. Cook for an additional hour on high or until kale is wilted and macaroni is tender.

Ladle into serving bowls and sprinkle with parmesan. Top with fresh basil. Serve and enjoy!

4.4.2.1

https://skinnyms.com/slow-cooker-minestrone-soup/

Copyright 2012 Skinny Ms. ® All rights reserved.

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The post How to Make Slow Cooker Minestrone Soup appeared first on Skinny Ms..

source https://skinnyms.com/slow-cooker-minestrone-soup/ source http://skinnymscom.blogspot.com/2018/02/how-to-make-slow-cooker-minestrone-soup.html

[spookypostparadise-blog]

6 unexpected origins of vegetarian recipes

 6 unexpected origins of vegetarian recipes

6 unexpected origins of vegetarian recipes

1 October is World Vegetarian Day, and to celebrate we’re looking at the language behind 6 famous vegetarian dishes – with some help from recipes at Food.com.

Just click on the recipe names to head over to Food.com.

1. Bubble and squeak

This British meal is cooked cabbage fried with cooked potatoes, and is often made as a way of serving up leftovers. In its earliest incarnations it included meat, but the vegetarian version is probably the standard today. And why bubble and squeak? It sounds like Cockney rhyming slang – and, indeed, has been used for both beak (in the sense of magistrate or teacher) and Greek – but in this instance it’s simply the sounds made when cooking the dish.

2. Ratatouille

Ratatouille is a vegetarian staple, made up of onions, courgettes (zucchinis), tomatoes, aubergines (eggplants), and peppers, fried and stewed in oil. As you might guess from the pronunciation, it’s a French word – a dialect one originally, indeed, meaning a meat and vegetable stew made from leftovers. It ultimately comes from touiller meaning ‘to stir up’. The dish we commonly call ratatouille now is, more fully, ratatouille nicoise – meaning ‘of Nice’.

3. Waldorf salad

Fans of classic BBC sitcom Fawlty Towers may recall an episode which focused on the difficulties faced when an American customer asked for Waldorf salad. One of Basil’s rants, as performed by John Cleese, gives a handy rundown of some of the ingredients required: ‘There’s no celery, no grapes. Walnuts? That’s a laugh! Easier to find a packet of sliced hippopotamus in suitcase sauce than a walnut in this bloody kitchen!’ His wife Sybil adds to the list by informing him that they’ve got apples (‘Terrific! We’ll celebrate! We’ll have an apple party. Everybody brings an apple and stuffs it down somebody’s throat!’)

What Basil didn’t know, but we do, is that the dish is named after the Waldorf Hotel (now the Waldorf-Astoria Hotel) in New York, where it was first served.

4. Eggs Florentine

This dish (or its predecessor) also has its origins at the Waldorf Hotel; at least, so goes the account from Lemuel Benedict. Benedict claimed that eggs Benedict was named after him, after he went to the hotel with a hangover and asked for the combination (poached eggs and sliced ham on toasted muffins, covered with hollandaise sauce) as a cure. The vegetarian alternative, eggs Florentine, substitutes spinach for ham. Florentine means, of course, relating to Florence – but the sense ‘served on a bed of spinach’ is found as far back as the 1740s.

5. Mac and cheese

An American staple, mac and cheese is short for macaroni and cheese, and drops the ‘and’ in British English: macaroni cheese. As the name suggests, it’s macaroni pasta and cheese – but the history of macaroni is a little unexpected. : As an Italian word for pasta, it may ultimately come from a rare Greek word makaria meaning ‘barley-broth’, but in English the word took on another meaning in the 18 th century, when dandies who imitated continental fashions were called macaroni. This probably came from the name of the Macaroni club, which consisted of such men, under a name which seems likely to have been adopted to indicate the preference of the members for foreign cookery, macaroni being at that time little eaten in England.

6. Mushroom Stroganoff

Yes, the most common stroganoff is probably of the beef variety, but most vegetarians out there will have eaten a mushroom version at some point in their lives. What makes a dish a stroganoff is being cooked in a sauce containing sour cream – and the distinctively Russian-sounding word is an older spelling of the surname Stroganov, as the dish was probably named after the Russian diplomat Count Pavel Stroganov (1772-1817).

The opinions and other information contained in OxfordWords blog posts and comments do not necessarily reflect the opinions or positions of Oxford University Press.

October 1 / 2015

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[unwritrecipes]

Chicken Soup with Zucchini, Tomatoes and Macaroni

Have you been living through the cold lately? Not the bone-chilling, frigid winter temps (which around here actually haven't been all that bone-chilling as of late), I mean THE COLD--that nasty, almost flu-like sickness to which my entire family succumbed this past weekend? If so, then you absolutely need food like this Chicken Soup with Zucchini, Tomatoes and Macaroni. Other than a large box of Puffs Plus, it's the only thing that soothes this savage beast of a virus!

It's been several years since I've been really sick--sure, I've had the sniffles and an occasional headache but not the "I'm-so-stuffed-up-that-I-can't-taste-or-smell-a-thing" that seems to have invaded me from the shoulders up. Yuck!! What a bummer!! My have I griped my way through the last 72 hours or so. Enough!! Thank goodness it's not really serious and we are all on the mend, in part due to the magical healing powers of this wonderful soup!!

"Cause folks, what grandmas have known for centuries is now proven fact--chicken soup definitely helps heal the common cold (please excuse me if I don't cite the studies, guys--I'm sick!!) and this one is filled to the brim with good stuff like white meat chicken, zucchini, tomatoes, carrots and broth. So soothing!

We're coming to the end of what my husband affectionately calls "The Season of Soup" (though we love it so much you'll find me cooking up a pot in the middle of July) so try this asap, whether you're suffering from the dreaded cold or not, and enjoy spoonful after spoonful of liquid gold. And don't forget to wash your hands--there are SO many germs out there!!

Chicken Soup with Zucchini, Tomatoes and Macaroni

Makes about 6 servings

Prep Time:  About 1 hour (most of this is hands-free time)

Ingredients

1 1/2-2 pounds bone-in chicken breasts

Salt and pepper to season

2 tablespoons canola oil

1 onion, minced

3-4 carrots, peeled and sliced into thin rounds

64 ounces chicken broth (store-bought or homemade)

2-3 zucchini, cut into small pieces

1 cup macaroni (or any other small pasta)

15 ounce can diced tomatoes, drained

The Recipe

1.  Pat the chicken dry with paper towels and season on both sides with salt and pepper. Heat the oil in a large pot over medium high heat and add the chicken in skin-side down. Brown the chicken for about 7-8 minutes and then flip over and let brown on the other side. Transfer to a plate and set aside.

2.  Lower the heat to medium-low and into the same pot, add the onion, carrots and a pinch or two of salt and cook for about 7-8 minutes, until the veggies have softened a bit. Stir in the broth and use a large spoon to scrape up any browned bits that have stuck to the pot.  Add the chicken back in and bring the liquid to a simmer. Then lower the heat, cover the pot and let cook for at least 20 minutes, or until the chicken in entirely cooked through.

3.  Transfer the chicken to a clean plate and let sit until cool enough to handle. Throw away skin and bones and shred the chicken into bite-sized pieces. Add back into the pot. Turn the heat to medium and add in the zucchini, macaroni and tomatoes and cook for about 5-8 minutes, until the pasta is cooked through. Season with salt and pepper and serve. 

4.  Leftovers reheat well and can be stored in the fridge in an airtight container for 4-5 days.

Enjoy!

Note:  Recipe adapted from The Best Chicken Recipes by Cooks Illustrated. I left out the celery, thyme and basil and upped the proportions of carrots, zucchini and tomatoes and changed the shells to macaroni.

#Chicken Breasts #Salt #Black Pepper #Onion #Canola Oil #Carrots #Chicken Broth #Zucchini #Macaroni #Tomatoes