#coconut goat curry

[unchartedthelostlegacy]

Home

“Can I get you guys started with some drinks?”

Chloe’s tired eyes flicked over the menu for a moment before the question even registered in her brain. By the time she opened her mouth to order, Nadine was halfway through not one, but two quirky smoothie names.

“I’ll have the Mango-Inside and the Spinach Cycle.”

Chloe raised her eyebrows over her menu, but Nadine was flashing a smile at the waitress, not paying attention to her.

“Ordering for us both, china?”

“Oh no,” Nadine finally looked at her. “They’re both for me. They’re small.”

“Huh. Here I thought you didn’t have a sweet tooth.”

“Oh, we only use chopped dates or honey,” the waitress said.

“It’s been a rough couple of days, all right?” Nadine muttered, squinting.

“Of course,” Chloe laughed.

Smoothies. Her new partner was coping with the stress of, Chloe imagined, not killing Sam Drake with pureed fruit and veg.

But the foul-mouthed smoker had departed to America that morning. Nadine had moaned about his snoring. Chloe didn’t like it either, and it was part of the reason she was blearily eyeing an Irish coffee on the menu.

But the other part was much harder to deal with.

“I’ll have a lassi,” Chloe said.

The waitress didn’t give her the same smile as she’d shot Nadine. She breezed off.

Chloe couldn’t help thinking God, am I really that over the hill?

“I hope you’re planning on ordering food too, china. You’re not thinking of drinking your dinner?”

Nadine was playing with the napkin-wrapped fork and knife. Her eyes danced up to meet Chloe’s for just a moment.

And went away.

“You know I thought you’d be stoked he’s gone,” Chloe mumbled. “Oil and water, you two.”

Nadine was looking out into the street. The lights of the cars in the massive traffic jam, the peppering of cheaper restaurant’s awnings separated by souvenir shops.

“I don’t want to go home.”

The words seemed to drop. Fall onto the table. Nadine’s fingertip was digging beneath her watchband, smoothing the tender imprinted skin.

“Oh.”

Chloe didn’t have two seconds to think up a coherent response. Two bright plastic cups full of fruity goodness descended before Nadine.

“Here you are, miss!”

Chloe took her lassi from the waitress absently. She looked at it. Nadine broke the top of her first drink with the paper straw.

“You’re afraid of your f--”

“When did I say I was afraid?”

God. Nadine had to be sharp, didn’t she? The razor-smart military professional and the pastry-soft animal aficionado rolled into one beautiful package.

“Fine,” Chloe said. “Come to--come to Australia with me, then. Have a little detour, see the sights. Or--weren’t you going to go to Iceland anyway? Who says you have to go home? Try some of this.”

“I have two drinks of my own.”

Chloe glared at her.

It broke Nadine. Her somber look splintered into a smile, starting at her lips. “Fine.”

Chloe pushed it over and Nadine took a sip.

“It’s salty milk!”

“Stop!”

Nadine wrinkled her nose. “I like the mango one.”

“Of course you do.”

Nadine made her drink the Mango-Inside for comparison, and a flush came over Chloe, a stupid, no-good, rotten flush at the fact their lips had touched the same straw. What are you, still in high school?

“You can make them at home for a fraction of the price, you know.”

“Ja, I never had the time for preparing fresh fruit in my expensive blender at home that I absolutely have.”

You can now, Chloe wanted to say. You can buy the best blender on the planet and a truckload of fruit and eat smoothies and not worry about pleasing your father or fighting in more wars or worse, schmoozing with megalomaniacs. A woman like you deserves to be fed grapes in a Greek play, not subsisting on MREs.

Instead she sipped more lassi. “I think I’ll have the coconut goat curry.”

Nadine nodded, just as if she approved, glancing between entrees. Her hand slipped to her neck to gently scratch it and Chloe couldn’t be this horny. It was impossible. She couldn’t want to chase that scar and see where it ended up under Nadine’s shirt, not this badly.

It was bad enough she’d slept feet away from Nadine in the suite. Nadine’s military order governed her toiletries, clothes, even the small items she’d bought for her family members back home all organized above her luggage. Chloe had made the hotel room homely by spreading around her possessions. She hadn’t noticed it happening, until she was awoken from a nap by a bra projectile aimed into her eyesocket.

“Think the towel rack might be for towels,” snapped the South African from the bathroom before shutting the door.

Chloe had sat up, frowning, and proceeded to throw her bra back at the bathroom door.

She’d laid her head back on the pillow, hearing its metal clasps clack against wood, and then the soft laughter from within.

Cold fog had beaded on the plastic cup now. Chloe was watching Nadine order garlic naan and tandoori chicken. 

She’d not wanted Nadine to go home, either.

#chlodine #fanfic #chloe frazer #nadine ross #indian food #food #naan #lassi #coconut goat curry #fluff #wlw #lesbian #gay #ficlet #pining #uncharted #the lost legacy

[fattributes]

Jamaican Goat Curry

#food #recipe #dinner #curry #goat #onions #peppers #potatoes #garlic #lime #coconut #ginger #thyme #paprika #rice #gluten free #jamaican

[morethansalad]

Vegan Caribbean Curry Goat - video link

#vegan #lunch #dinner #trinidadian cuisine #jamaican cuisine #caribbean cuisine #veganized #curry goat #rice bowl #rice #curry #vital wheat gluten #lentils #bell peppers #onion #garlic #bay leaf #thyme #green onion #sweet potatoes #scotch bonnet peppers #coriander #cayenne #nutritional yeast #nutmeg #coconut oil #black pepper #sea salt #plantains #beans

[shadesofecclescakes]

What do you think Crowley's favorite food is?

Black coffee.

But if we're talking food food, don't ask me why, but I think it's curry. Like a really simple really good coconut chicken curry (not lamb and definitely not goat!). And he likes it mild/medium. Despite his unaffected cool guy act and ability to ingest hellfire he is secretly a bit of a spice wuss

But his favourite food to order is dessert. Not to eat. He likes to have it so he can nonchalantly nudge the plate over to Aziraphale when he starts eyeing it hopefully

#good omens crowley #good omens #aziraphale #crowley #ineffable husbands #aziracrow

[tastesoftamriel]

The Drowsy Owl

A taste of Bangkorai in Hallin's Stand's oldest tavern. Weekly specials include basket of roomali roti and yoghurt dip of the day.

Lassi of the week: Coconut and banana

Morndas

Evermore roast chicken rice, served with a rich chicken broth

Tirdas

Fried goats cheese pita pocket, with falafel, breaded Damar Farmstead goat cheese, salad, pickled chilis, and tzatziki

Middas

Horse steak, served medium with mango chutney and curry cream sauce

Turdas

Bangkorai goat cachupa, with beans, lentils, corned goat, spicy goat sausage, and root vegetables

Fredas

Millet and Beef Stuffed Peppers, with fried goat chorizo

Loredas

Halcyon Lake catch of the day, grilled over coals with lime and scorpion pepper sambal

Sundas

Northglen Farm roast goose, with goose fat gravy and a saffron bulgur and date stuffing

#the elder scrolls #tes #food #cooking #Hallin's Stand #Bangkorai #Hammerfell #High Rock #ESO #elder scrolls online #World building #Worldbuilding #Menu #Fantasy menu

[tyhi]

porridge for champions (only)

you gotta prepare some of this the night before, so that the phytase enzyme in the buckwheat can get to work on the phytic acid in the oats to release the minerals and make them bioavailable and generally make all of this easier to digest and stuff.

combine the following in a jar or saucepan and mix it up:

oat flakes, however much you want to eat idk. you can play with the oats-to-water ratio to make more of a dry/fluffy or a wet/smooth porridge. the range is around 40-110 grams for one portion, depending on what you're going for. a tablespoon of oats is about 10g

½-2 tbsp of buckwheat -- i use raw crushed groats. less processed = richer in enzymes. crushed is a good balance between cooking time and enzyme content, i think

1-2 tbsp sunflower seeds, chia seeds or pumpkin seeds for extra nutrients, variety, texture :) (optional)

pinch of salt

water - soak em. enough to cover the oats etc + a lil extra bc they soak it up and expand. NB if you want dry/fluffy porridge then err on the side of less water, ie just enough to cover the stuff. this is part of why i use a saucepan to soak, cuz it takes less water to do this = fluffier porridge.

cover with a lid and leave at room temperature overnight.

cooking: add some fat. i love using fatty coconut milk or just coconut oil, or goats milk butter or even some kind of animal fat. i turn the heat to medium-high at first to get it all hot while mixing it, and then i leave it on low for a while. takes like 30 minutes or so

completely optional, i usually add some of these b4 i start cooking:

plain protein powder (im a fan of hemp protein personally)

maca and/or ashwagandha

matcha powder - ive really been liking this lately

collagen supplement (if u have an autoimmune condition pls look into healing gut permeability btw. even if u dont have digestive problems. ily)

carob powder my beloved. or cocoa powder. or both

or if u like savory porridge: curry powder, smoked paprika, leek, herbs, pepper

egg

& some possible toppings:

any kinda nutt butter u like <33

stick some chocolate in there and watch it melt

jam. classic

honey and cinnamon

coconut sugar syrup

berries, frozen or fresh

some reading materials btw:

#food #recipes #my stuff #oat porridge #updated 22.2.24 #updated 25.2.24 #use a saucepan #updated 12.3.24 don't really need That much water honestly i often end up with oat flakes not really touching the water in the morning but #they've still soaked. idk how much contact they've really had with the enzymes from the buckwheat but alas i need that fluffydry porridge rn #i change this up a lot ok? these are just guidelines

[islandspiceus]

How to build the best Caribbean food in Houston with a balanced meal!

The Caribbean is a diverse region whose ethnic groups have distinctive traditional food practices. These practices are often honored through religious and cultural festivities as well as a strong sense of heritage.

When it comes to food Houston’s palate is as diverse as its population and if you are familiar with H-town Best Caribbean Food Houston and traditional dishes then you know the smoked brisket and barbecue ribs.  

Let’s discuss the types of food that are famous in Houston and which dishes are essential in these places.

Food famous in Houston

Houston is known for a number of foods and types of cuisines and also the Island Bar and Grill Menu are in high demand. The most famous foods in Houston are Viet-Cajun crawfish, chicken and waffles and others. The variety of cuisines available in the Caribbean includes Vietnamese cuisine and others.

If you enjoy tasting different cuisines from around the world Houston may seem like paradise. There are various types of food represented in Houston scenes. From Viet-Cajun crawfish to pecan the following foods put Houston on the food map.

Essential and best Caribbean Food Houston

Jamaica

Often combined with rice and peas, jerk chicken is one of the most traditional Jamaican food options. The flavor of some meals is marinated with hot jerk spice that includes Scotch bonnet peppers and is a popular way of cooking in the Caribbean.

Originating from East Indian immigrants, Curry Goat quickly became a signature dish in Jamaica. This dish is included in the Island Bar and Grill Menu in several restaurants. You will find it suitable for breakfast and dinner, ackee and saltfish is Jamaica’s national dish. 

Texas Barbecue

Texas, unlike North Carolina, doesn't depend on a sauce to develop its barbecue flavor. Texas-based pitmasters use bold spices to elevate the meat’s natural flavor. Barbecue highlights in Texas include smoked brisket and barbecued beef ribs. 

Oil down

This one-pot stew rightfully holds the title of Grenada’s national dish and the best Caribbean Food Houston. Warming and comforting but still packed with flavor it brings together salted meats, vegetables, coconut milk and lots of spice. 

Grenadian cuisine draws influence from African, Indian menus so you will be unsurprised to find the roti commonly sold as a street food snack. This whole-wheat flatbread is filled with curry meat or other vegetables to keep you going on daylong adventures. 

Best Caribbean Food Houston 

As you have discovered, Houston's food culture is the most fascinating. Where else can you find regional chefs exploring with such an intriguing range of flavors and ingredients? Where else might one discover such a fusion of flavors and cultures? 

Tamales, chicken and waffles are right next door to each other. You're now prepared to sample each of Houston's specialty meals since it's undeniably one of the top cuisine towns in the nation. Connect with us now and grab the best deals. 

#island spice #Best Caribbean Food Houston #Island Bar and Grill Menu

[felixantares]

Get to know me tag game

Ahhh!! thank you @allalrightagain for the tag 💚

relationship status: single for uhhhh... 5 years now? favourite colour: a sort of dark desaturated blue-green, or like a sea green stuck in my head: only D&D thoughts currently, I've been rereading all my manuals and falling asleep thinking about mechanics lmao also thinking about build me no shrines (sing me no songs) but only in that the guilty thought that I should be editing is plaguing me all hours of the day last song i listened to: Dead Man's Hand by Lord Huron because I'm incapable of going a day without putting on the strange trails album 3 favourite foods: Oh it changes so frequently because of various foods making me sick seemingly at random, but currently I found this place near me that does the most perfect coconut shrimp curry I've ever had in my life and I'd eat it every day if it wouldn't absolutely destroy my bank account. Also recently rediscovered my love of a good ol' PB&J sandwich because apparently I can eat peanut butter again? would love to know when that happened but I'm not complaining. And then probably any form of potato because I'm a simple lad who enjoys the basics. last thing i googled: exhaustion and sanity mechanics for D&D 👀 dream trip: not to like completely steal LT's answer for this one but yeah, basically renting myself a little cottage or apartment for a few weeks somewhere in Europe and doing little trips out to see the area. Scotland has been at the top of my list since I was 8 and I don't even have anything specific I want to see, but I like cold rainy weather and castles so it seems perfect.

tagging: @girl-with-goats @gloivy (i know you're on vacation glo but maybe you'll see this when you get home!!) @nanneramma @luxuriousmalfoy @vitaminpops

#felix talks #tag game

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

#margaritville #Carlo Sernaglia #julia turshen #TOC #Jimmy Buffett

[caribbeanvibesblog]

Watch "Coconut Curry Goat | The Best Curry Goat Recipe || FRUGALLYT" on YouTube

#Youtube

[abookishdreamer]

Character Intro: Arachne (Kingdom of Ichor)

Nicknames- Spider Woman by the people of Olympius

Leggy by Tyche

Age- 17

Location- Colophon (a small town in Ledia), Olympius

Personality- She's a curious and excitable young woman. She's also extremely prideful & proud of being the unofficial best hair braider in all of Colophon! Arachne does have a tendency to be a bit conceited and boastful. She's a lesbian and is currently single.

She was born and raised in Colophon to a single father, Idmon. In their lower class standing, they reside in a small run down cottage that's constantly being repaired. Arachne doesn't know anything about her mother. Her father works at a factory dyeing wool. Even though they don't have the closest relationship, Arachne cares for her father & vice versa. Despite not growing up with a mother she had Hermione, a neighbor/businesswoman who runs a small braiding salon a few miles away. Arachne looks up to her as a mentor/mother figure.

To help out her father with some bills and repairs of the cottage, she has two part-time jobs- working at a small restaurant & working at Hermione's Professional Hair Braiding, as a braider. Neither of the jobs pay significantly, but Arachne enjoys working at the braiding salon much more.

Under the tutelage of Hermione, she has become the youngest and best hair braider in her town! She can quickly & effortlessly braid an entire head of hair in under three hours. Arachne can do nearly any braiding hairstyle like box braids, crochet braids, lemonade braids, knotless braids, & many more. Her personal specialties are cornrows and fulani braids.

There's never a shortage of bobby pins, dry shampoo, hair oils, mousses, hairspray, and pomemades in her bedside drawer. Her favorite product to use is the Glory's Crown Goddess Strength Edge Control gel.

Her favorite thing to drink are soursop smoothies. She also likes ginger ale, grapefruit soda, & New Olympus Iced Teas.

Her favorite snack are conch fritters with coco bread.

Arachne has always been enthralled by spiders at a young age. As a kid, she would sit in Hermione's salon afterschool waiting for her father to come home from work. She'd notice a few spiders crawling on the salon's ledge weaving intricate webs. Arachne remarked how she thought it was cool that spiders could make art from their bodies. As part of a fifth grade class trip to New Olympus, Arachne got to see & enjoy the spider pavilion exhibit at the museum.

Aside from being an exceptional braider, she also prides herself on being a pretty good cook. Everything she learned about making food came from Hermione. Arachne always makes lunch for her dad to take to work (pasta salad, tomatokeftedes, rice with jerk wings or dumplings with spicy fried plantains) & a home cooked meal awaits him after a hard working day. Some of the other dishes she likes to make are beef patties, chicken patties, curry goat stew, coconut mussel curry, dolmadakia, kotosoupa & choriatiki.

A favorite pastime of Arachne is to check out the local hair shows, mainly as a support for Hermione (who has entered a few times but has never made it past the finals). It was at a hair show in Athens where she came face-to-face with the goddess Athena. The goddess' hair was in blue and gray faux locs, styled into an updo and decorated with hair wires & cuffs. To make a long story short, Arachne posted a rant on Fatestagram saying that she would have made a much more beautiful hairstyle than what Athena had, seemingly challenging her to a "hair duel." Arachne won (albeit by a thin margin) and the goddess of wisdom responded by turning her opponent into a spider! It was a major headline in the news for weeks. It was under Zeus' direct order that the curse be revoked & Arachne was soon again a mortal.... with a few alterations.

In her free time Arachne also enjoys knitting, sewing, doing lanyard, listening to music, cooking, reading magazines, & playing basketball.

Her favorite dessert is coconut rum cake.

She's had one serious girlfriend and it was Tyche (goddess of luck). Arachne was gifted a white gold pendant necklace with a spider shaped charm (encrusted in miniature diamonds) as a Christmas gift from her. She nearly passed out when she found out it cost  8,000 drachmas! Tyche affectionately gave her the nickname "Leggy'' (because of Arachne's long skinny legs). The relationship ended when Arachne thought she won the scratch-off jackpot worth 20 million drachmas. When she found out Tyche “influenced" the tickets' printings, Arachne ended things.

"Some of the best works of art are made by fingers."

#my oc #my oc character #my character #oc character #arachne #oc intro #character intro #oc introduction #character introduction #modern greek mythology #greek myth retellings #greek mythology

[lltscommericaladvertisingagency]

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[sustenance-soon]

may 17, 2024 — dinner

leftover coconut rice + boiled green beans + leftover baingan bharta and goat curry + garlic naan

—

its good! i can eat so much green bean like this

#mealtime

[familygarden25]

10 Must-Try Organic Vegetable Recipes to Elevate Your Cooking Game with Family Garden

organic vegetables online chennaiBuy Organic Veggies Online Chennaiorganic vegetables online chennai

At Family Garden, we believe that fresh, organic vegetables online Chennai are the foundation of a healthy and delicious diet. But sometimes, the thought of turning those vibrant veggies into an exciting meal can feel daunting. Worry not, fellow food enthusiasts! This recipe collection is here to ignite your culinary creativity and showcase the versatility of the organic bounty available at Family Garden.

Before we delve into these delectable creations, here's a quick reminder of the benefits of cooking with organic vegetables:

Enhanced Flavor: Organic vegetables grown without synthetic pesticides and fertilizers often boast a richer, more nuanced flavor profile.

Packed with Nutrients: Organic farming practices promote healthy soil, leading to vegetables brimming with essential vitamins and minerals.

Supporting Local Farmers: Choosing organic from Family Garden means supporting local farmers who prioritize sustainable practices.

With these advantages in mind, let's embark on a culinary adventure featuring ten sensational recipes that highlight the incredible variety of organic vegetables offered by Family Garden.

1. Rainbow Veggie Skewers with Herb Yogurt Marinade: These vibrant skewers are a feast for the eyes and the palate. Marinate an assortment of Family Garden's organic bell peppers (red, yellow, orange), zucchini, cherry tomatoes, and red onion in a delightful herb yogurt marinade. Grill or pan-sear the skewers until tender-crisp, and enjoy them as a light lunch, appetizer, or side dish.

2. Creamy Roasted Butternut Squash Soup with Sage: This comforting and flavorful soup is perfect for a cozy night in. Roast chunks of Family Garden's organic butternut squash with fresh sage leaves until golden brown. Purée the roasted squash with vegetable broth, cream (or a dairy-free alternative), and your favorite seasonings for a velvety-smooth soup with a hint of earthy sage.

3. Spicy Thai Curry with Eggplant and Bell Peppers: This fragrant curry is a flavor explosion! Sauté diced Family Garden's organic eggplant and bell peppers in a fragrant curry paste. Add coconut milk, vegetable broth, and your choice of protein (tofu, tempeh, chicken) and simmer until cooked through. Serve with fluffy rice for a satisfying and exotic meal.

4. Summertime Salad with Grilled Peaches, Arugula, and Goat Cheese: This light and refreshing salad is a celebration of summer flavors. Grill slices of Family Garden's organic peaches until slightly softened. Combine with baby arugula, crumbled goat cheese, a drizzle of balsamic reduction, and a sprinkle of toasted walnuts for a delightful textural contrast.

5. Vegetarian Shepherd's Pie with Lentils and Sweet Potatoes: This comforting dish puts a delicious spin on a classic. Sauté chopped Family Garden's organic onions, carrots, and celery in olive oil. Add cooked lentils, vegetable broth, and your favorite herbs. Top the lentil mixture with creamy mashed sweet potatoes made from Family Garden's organic sweet potatoes, and bake in the oven until golden brown.

6. Roasted Brussels Sprouts with Balsamic Glaze and Pancetta: Brussels sprouts get an upgrade in this flavorful recipe. Toss Family Garden's organic Brussels sprouts with olive oil, salt, pepper, and chopped pancetta. Roast them until tender-crisp and caramelized. Drizzle with a sweet and tangy balsamic glaze for a delightful appetizer or side dish.

7. Rainbow Veggie Spring Rolls with Peanut Dipping Sauce: These vibrant spring rolls are a healthy and fun way to enjoy a variety of vegetables. Fill rice paper wrappers with julienned carrots, cucumbers, bell peppers (red, yellow, orange) from Family Garden, along with fresh herbs and cooked shrimp (optional). Serve with a creamy peanut dipping sauce for a satisfying and interactive meal.

8. One-Pan Lemon Garlic Roasted Chicken with Root Vegetables: This sheet pan dinner is perfect for busy weeknights. Season a whole chicken from Family Garden with olive oil, lemon zest, garlic powder, salt, and pepper. Scatter chopped Family Garden's organic carrots, parsnips, and onions around the chicken in a single layer. Roast everything in the oven until the chicken is cooked through and the vegetables are tender.

9. Creamy Sun-Dried Tomato Pasta with Roasted Asparagus: This flavorful pasta dish is ready in under 30 minutes. Sauté sun-dried tomatoes and garlic in olive oil until fragrant. Add cream (or a dairy-free alternative), vegetable broth, and Parmesan cheese for a creamy sauce. Toss the sauce with cooked pasta and roasted Family Garden's organic asparagus for a quick and satisfying meal.

10. Spicy Korean Kimchi Fried Rice with Organic Greens: This flavorful fried rice gets a kick from kimchi. Heat a drizzle of sesame oil in a pan and scramble eggs. Add cooked rice, chopped Family Garden' organic kimchi (also from Family Garden!), chopped scallions, a splash of soy sauce, and a sprinkle of gochugaru (Korean chili flakes) for a spicy kick. Finally, wilt a handful of baby spinach or other organic greens from Family Garden for a touch of freshness and a complete meal.

This recipe collection merely scratches the surface of the culinary possibilities with Family Garden's Buy Organic Veggies Online Chennai . Feel free to experiment with different flavor combinations, cooking techniques, and seasonal ingredients to create your own signature dishes.

Beyond the Recipe: Tips for Cooking with Organic Vegetables

Here are some additional tips to help you elevate your cooking game with Family Garden's organic produce:

Season Simply: The inherent flavor of organic vegetables often shines through without the need for heavy seasoning. Experiment with fresh herbs, high-quality olive oil, and a squeeze of lemon juice to highlight their natural sweetness.

Embrace Seasonality: Choosing seasonal vegetables at their peak of ripeness guarantees the best flavor and nutritional value. Family Garden offers a wide variety of seasonal produce, so visit our website or local store to discover what's fresh!

Explore Different Cooking Techniques: From roasting and grilling to stir-frying and steaming, different cooking methods bring out unique flavors and textures in vegetables. Embrace experimentation and find your favorites.

Reduce Food Waste: Careful planning and storage can help you get the most out of your organic vegetables. Utilize vegetable scraps for stocks, soups, and sauces. Leftover roasted vegetables can be repurposed in salads, frittatas, or pasta dishes.

Join the Family Garden Community:

We believe that cooking with fresh, local ingredients is a journey of discovery and a celebration of good food. Share your culinary creations using Family Garden's organic vegetables on social media with #FamilyGardenEats. We'd love to see your delicious interpretations and inspire others to explore the exciting world of organic cooking!

Visit our website https://www.familygarden.in/buy-organic-veggies-online-chennai to learn more about our commitment to organic farming, discover seasonal recipes, and find a Family Garden location near you. Let's embark on this culinary adventure together, one delicious bite at a time!

#organic vegetables online chennai #Buy Organic Veggies Online Chennai

[tastesoftamriel]

So obviously the Bosmer use offal (in fact, they argue that it's the best part of the animal!) but what of other cultures? Which ones make use of organ meats, and which consider it to be largely taboo? Which organs are exceptions, in those cases? Most people are at least willing to make exceptions for the fancy ones like pâté or foie gras.

Offal isn't for everyone (it's me, I'm everyone), but each race abides by the motto of "waste not, want not" when it comes to meat. These are some popular dishes based around offal from across Tamriel.

Altmer

Offal is, unsurprisingly, not particularly popular in Summerset, beyond foie gras. But foie gras is overrated, so I'm going to tell you about a popular worker's dish, made of kidney and liver. The organs are lightly fried in butter, and served on a crispy bed of kale chips, dried seaweed, and fried parsnips. Simple, healthy, and wholesome!

Argonians

Cold pig's intestines with pickled ginger is a common Argonian appetiser, which is served alongside an array of other dishes and steamed rice. It's definitely not my favourite, but mixing it with the other side dishes definitely helps you forget that you're chowing down on innards.

Bosmer

Every part of the animal is used in Bosmeri culture, and that of course means lots of offal in Valenwood! One of the more appetising treats I've tried were dried, seasoned cow lung, cut into slices and deep fried. Crunchy, flavourful, and far more interesting than standard jerky.

Bretons

Goose liver foie gras is certainly popular, but discerning Bretons know that duck liver makes for a rich pâté with an almost overwhelmingly meaty flavour. Smooth, airy, and mousse-like, this pâté is served with crisp sliced sourdough and baked vegetable chips.

Dunmer

Fish eyes are a prized delicacy among the Dunmer, and they are always offered to the most prominent person at the table. Best served with saltrice sauce and pickled comberry mince, the texture still irks me. Some people like them so much that most Dunmeri fishmongers sell fish eyes in bulk.

Imperials

Brains? Really, Talviel? Unfortunately, yes. In Bruma, cold roasted slices of veal brains, and fried veal brains, are common foods. The cold roasted brains are served with tomato sauce, while the fried veal brains could almost fool you into thinking it's schnitzel.

Khajiit

Sorry, it's brains again, this time in curry form. Goat or cow brains are thinly sliced, quickly grilled over coals, and tossed into a rich, yellow coconut-based curry with potatoes and peas. This is probably about as appetising as brains get for me.

Nords

Beef and horse heart blood sausages are a Skyrim household staple, due to their ability to last for ages and their rich, meaty taste. Heart, blood, fat, juniper berries, prunes, and spices are the secret ingredient to a dried sausage. Best eaten cold in thin slices atop rye bread.

Orcs

A traditional stronghold food is an ox blood soup with stewed organ meat and thinly sliced beef tongue. This flavoursome soup is nutritious, but definitely an acquired taste. It's served with fresh crusty bread, or boiled potatoes and butter.

Redguards

The Redguards of the Alik'r know scarcity, and as a result, every part of the goat is used from meat to skin to bones and horns. Goat innards of all kinds are mixed with mashed chickpeas and spices, and shaped into bricks to be grilled over a coal fire. These organ koftas are served with a creamy tomato gravy, or atop cous cous with yoghurt sauce.

#world building #worldbuilding #tes #the elder scrolls #Food #Offal

[rashmash2]

The Golden Elixir: Unlocking the Mysteries of Ghee

Introduction:

Ghee, often referred to as liquid gold, holds a sacred place in Indian culture and cuisine. Derived from butter through a meticulous process of clarification, ghee is not just a culinary ingredient but a symbol of purity, nourishment, and vitality. In this enlightening journey, we delve into the world of ghee, exploring its origins, health benefits, culinary uses, and the timeless wisdom behind this revered substance.

The Essence of Ghee:

Unveiling the Rich Tradition of Ghee

Ghee, derived from the Sanskrit word "ghṛta," has been cherished in Indian households for millennia. Its origins can be traced back to ancient Vedic rituals, where it was offered as a sacred offering to the gods and used in ceremonial rites. Over time, ghee evolved from a religious sacrament to a culinary treasure valued for its exquisite flavor, long shelf life, and numerous health benefits.

The Art of Ghee Making

The process of making ghee is a labor of love that involves simmering unsalted butter until the milk solids separate and the water evaporates, leaving behind a golden, fragrant liquid. This clarifying process not only enhances the flavor and aroma of ghee but also removes impurities and lactose, making it suitable for individuals with lactose intolerance. The resulting ghee is rich in essential fatty acids, vitamins, and antioxidants, making it a prized ingredient in traditional Indian cooking and Ayurvedic medicine.

Health Benefits of Ghee:

Promoting Digestive Health

In Ayurveda, ghee is revered for its ability to balance the digestive system and promote optimal gut health. Its unique combination of fatty acids, including short-chain and medium-chain triglycerides, stimulates the secretion of gastric acids and enzymes, aiding in the digestion and absorption of nutrients. Additionally, ghee contains butyric acid, a short-chain fatty acid known for its anti-inflammatory properties, which soothes and nourishes the intestinal lining, making it beneficial for individuals with disorders related to digestion such as leaky gut syndrome. 

Supporting Immune Function

Ghee is not just a culinary indulgence but also a potent immune booster. Its rich concentration of fat-soluble vitamins, including vitamins A, D, E, and K, strengthens the immune system and protects the body against infections and diseases. Moreover, the presence of conjugated linoleic acid (CLA) in ghee has been shown to exhibit antimicrobial and anti-inflammatory properties, further enhancing its immune-boosting effects.

Culinary Uses of Ghee:

Enhancing Flavor and Nutrition

Ghee's versatility in the kitchen knows no bounds. From sautéing and frying to baking and roasting, ghee adds a depth of flavor and richness to a wide array of dishes. Its high smoke point and stable molecular structure make it ideal for high-heat cooking methods without the risk of oxidation or nutrient degradation. Whether drizzled over steamed vegetables, used as a cooking fat for curries and dals, or incorporated into decadent desserts, ghee elevates the taste and nutritional value of every dish it touches.

Exploring Ghee Varieties:

Diverse Flavors and Aromas

While traditional cow ghee remains the most popular variety, ghee can also be derived from other sources such as buffalo milk, goat milk, or even plant-based fats like coconut or avocado. Each variety of ghee offers its own unique flavor profile, aroma, and nutritional benefits, catering to diverse dietary preferences and culinary traditions. Exploring these diverse ghee varieties allows one to experience the rich tapestry of flavors and aromas that ghee has to offer.

Conclusion:

In conclusion, ghee emerges as a timeless symbol of nourishment, purity, and vitality that transcends culinary boundaries and cultural divides. Its rich tradition, unmatched flavor, and myriad health benefits make it a cherished ingredient in kitchens around the world. As we celebrate the golden elixir that is ghee, let us honor the ancient wisdom that has bestowed upon us this precious gift of nature.

FAQs:

Q1: Is ghee suitable for lactose-intolerant individuals?

A1: Yes, ghee is generally well-tolerated by individuals with lactose intolerance as the clarification process removes milk solids, including lactose. However, it is good to consult a doctor if you have any allergies or problems related to digestion. 

Q2: What is the shelf life of ghee?

A2: Due to its low moisture content and stable molecular structure, ghee has a long shelf life and can be stored at room temperature for several months without refrigeration. Proper storage in an airtight container away from sunlight and moisture helps preserve its freshness and flavor.

Q3: Can ghee be used as a vegan alternative to butter?

A3: No, ghee is derived from butter, which is a dairy product, and therefore is not suitable for a vegan diet. However, there are plant-based alternatives such as coconut oil or vegan butter that can be used as substitutes in vegan recipes.

Further Reading:

Ghee: Is It Good for You?

#ghee