#to mix up the cuisine or the prep method

[moonstruckwytch]

Cor cor cor i have a would u rather for u:

Would you rather use zero recipes for a whole month (experimenting or cooking from memory is fine) or have to cook the same dinner for a whole week (u pick the dish) 👀👀👀

oh this answer may be wildly disappointing lmao.

i would rather make the same thing for a week, because honestly? sometimes i do that already. when i’m really truly burnt out and struggling i default to either making a huge batch or something and eating it for days, or making the same thing over and over. generally speaking it’s scrambled eggs with cheese, sausage, pan fried hash browns or tater tots, and toast. but in the interest of putting some more thought in, if i could only make one thing for a whole week? it would probably be either justine snack’s corn quinoa bake because that’s easy and versatile with toppings, (smoked salmon, avocado, maple chipotle roasted sweet potatoes and goat cheese is my go to) or a vietnamese ga xao xo ot recipe i saved from the wayback machine that’s almost a perfect duplicate for some of my favorite takeout in my hometown. i’d also probably happily eat oyakodon all week so long as i had a fresh pack of chicken thighs and didn’t have to defrost things.

honestly, the idea of trying to cook without recipes for a month is mildly terrifying. despite working in kitchens for years and having been cooking since i was 3 (when i topped my first pizza - there are pictures) i don’t like to experiment without a baseline. i can and will, but it’s not my preferred method. i like to make recipes as written once or twice to get a feel for them, and only then will i make alterations to my own tastes. i could probably cook from memory / experiment (without repeats) for 2 weeks or so before i got stressed about it.

this was fun. i’m always down to talk about cooking (but you know that!)

#what could i make from memory? #blackened catfish w grits #salt & pepper tofu #pierogi w bacon & onion #faux cacio e pepe orzo #chicken thighs w baked gnocchi #pesto ramen #obviously the basics like breakfast for dinner or breakfast burritos #i could probably do that tofu in spicy coconut sauce #portobello mushroom bowls? #smoked salmon toast & experimental zucchini fritters #oh i might be able to pull off those shrimp toasts #i guess i could probably use the blackend catfish rub on shrimp and make shrimp & grits #the problem i have run into compliing this list is thinking of things i would want to include in this menu #to mix up the cuisine or the prep method #and then realizing i would need the recipe #like my mother’s avoglemono or the zucchini chicken meatballs i had last month #thanks cav ilysm #pls send me more food asks if you’re so inclined #(thats an open invitiation for everyone lol)

[rayshippouuchiha]

I can’t stop thinking about the kinda shit the people of Uzushiogakure would eat, though? Their cuisine, their food traditions, etc… Obviously a lot of seafood (likely both raw and cooked alike), and given how connected they are to the sea, and with the idea of them Needing more salt than others, I could see a popular tea for them being konbu-cha (kelp infused in hot water and sometimes salt, a rather savory and apparently salty tea!), but what about specifics?

Obviously they’d probably eat a lot of sushi and sashimi, but what kind? Do you think they’d often eat poisonous and lethal fish and other ocean life, what with the god killing thing? Would it become a common delicacy for them to eat things like fugu (a highly toxic blowfish, if prepared incorrectly) with little prep, even or especially raw? Is that toxicity just like zesty seasoning to them, or a flavor most can’t comprehend?

What’s the more popular cooking method in Uzushio- Steaming, grilled, frying, something else? Why would it be that popular, and what would work best in that environment?

What about alcohol- Do they favor sake? Shōchū? Something else? And other drinks- What kind of teas would they have?

Just! I’m sorry for rambling but I’m a Nerd and Uzushiogakure gets me Every Time.

Don't apologize! Details like this are something I get caught up in too!!

I think I've said it before but when it comes to relating Uzushio to a real place I, personally, tend to very loosely model Uzushio off of Okinawa.

So you have that influence plus the general nature I tend to give the Uzumaki.

There were other Clans too on Uzushio of course, but the Uzumaki ruled from time immemorial so their preferences influenced things a great deal.

For beverages: Konbu-cha served either plain or with Uzushio brown sugar for those who want a hint of sweetness. Water, obviously, though serving it with slices of fresh fruit and/or sprigs of mint mixed in is also common. Various fruit juices from native fruits are also popular, especially with children. The Uzumaki also have been known to drink sea water both casually and medicinally as they require higher alt levels than other Clans do. Flower teas are also popular, specifically fire-lily and hibiscus teas.

Traditional alcohol on Uzushio is awamori, which is distilled (like shochu) instead of brewed. The Uzumaki are known for making and consuming a specific type of awamori called hanazake which tends to be at least 120-proof and flammable.

Like you said seafood is the backbone of the cuisine in Uzushio with Clans like the Uzumaki having the ability to eat even the most poisonous of fair without too much in the way of preparation.

Fugu, stone and lion fish, as well as certain sharks are all common foods for Uzumaki that most other Clans do not consume regularly if ever. Young Uzumaki are often fed higher concentrations of normally poisonous dishes to help them develop a healthy constitution.

Crab is a common meat source as well, since the Uzushio spider crabs are prolific, breed quickly and easily, and grow to unsettling sizes.

Sea turtle used to be a common dish too but Something Happened in the past and Uzushio stopped all consumption of sea turtle meat.

Pig is also a very very common meat in Uzushio as the island is the perfect place for wild boar to flourish. There was an entire Clan, in fact, who was in charge of the cultivation of Uzushio's boar population.

Steaming and hot stone grilling are the most popular cooking styles in Uzushio. There's also an abundance of hot and cold soups. Frying tends to be reserved for desserts and specialty dishes.

Bitter melons, taro, ube, coconuts, papaya, and bamboo shoots are also also common.

#RayRambles #Naruto #Tsunami AU #Uzushio #Whirlpool Calls Him Home AU

[greekcookingmadeeasy]

Chickpeas With Swiss Chard Fricassee From Tinos Island

🌿

Chickpeas with Swiss Chard Fricassee from Tinos Island - Revithia me Seskoula Fricassee Tinou

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

Check My YouTube Video: HERE

 

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒  

4 persons             45 min + 1 day wait

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

Chickpeas: 30 min.

Swiss Chard: 15 min

Fricassee: 20 min.          Easy-Moderate

Fricassee is a French word used also in Greek cuisine, describing a stew of meat slices with green vegetables, served in a white lemon sauce. Traditionally, the most common Greek fricassee recipe is with lamb.

This is a fairly easy, unusual Lenten fricassee, combining chickpeas and Swiss chard. They are cooked in the stove, together with spring onions and leeks in a rich lemony sauce (instead of the usual egg-lemon sauce).

The dish comes from my paternal island of Tinos in the Cyclades complex in the Aegean Sea.

An island, very close to my heart, prepares this fantastic, healthy meal with the delicious tastes of all the fresh vegetables.

Ready to give it a try?

Suitable for vegans and fasting.

 Do you just love chickpeas and are looking for other Ideas/recipes? Check them all HERE

INGREDIENTS

Ingredients to soak and boil the chickpeas:

·      300 gr. / 10.5 oz Chickpeas (dried)

·      1 lt. / 4 cups Water

·      Optional: 1 tsp. Baking Soda (if needed)

 

Ingredients for the Fricassee:

·      500 gr. / 1 lb 2 oz fresh Swiss Chard

·      200 gr. / 7 oz Leek, finely chopped

·      2 Spring Onions, in thin rounds

·      3/4 tbsp. ground Cumin

·      60 ml / 4 tbsp. Olive Oil

·      35-40 ml / 2-3 tbsp. fresh Lemon Juice

·      Ground Salt and Pepper

 

METHOD:

A. Soak the chickpeas one day before cooking: 1. Place chickpeas in a deep bowl. Fill it up with plenty of water. This whole process will help dried chickpeas rehydrate, soften, swell and cook quicker. 2. If you are not sure how old your chickpeas are, you should better add 1 tsp. baking soda in the water and mix it in with a spoon. 3. Cover the bowl with plastic wrap and reserve for a minimum of 12 h, even better for a whole day, around 24h. B. Parboil the chickpeas the next day:

4. Remove the wrap. Chickpeas should have swollen up and doubled in size.

5. Place them in a strainer, remove their water and rinse them well under running water for a couple min. While doing that, remove any detached peels.

6. Place a wide pot filled with 1 lt. water over medium heat. Add the drained chickpeas in the pot. 7. Let the chickpeas parboil for about 30' (this is an important step to soften the chickpeas and prevent bloating!). 8. With a mesh ladle, remove any foam from the surface.             

9. After 30', chickpeas should be parboiled. Check them with a fork: it should go right through with a bit of effort. Turn off the heat.

10. Save aside 1 cup of the water where they boiled, to add to the sauce later. 11. Strain them once more and shed the rest of their water. Let them cool down a bit. Reserve.

                              

C. Prepare the Swiss chard:

12. Cut the Swiss chard in half so they are not too long and place in a strainer.

13. Wash them thoroughly under cold running water to remove any soil remnants.

14. When greens are thoroughly washed, place them in a wide pot on top of low heat (without any extra water, as they will shed their own).

15. Press them to fit in the pot and place the lid on top. Greens may look too many, but they will shrink to 1/4 of their original size when boiled. 16. Gently simmer the greens for approx. 14'-15' or until their stems become soft and they wilt slightly. 17. Halfway, stir them a bit using a wooden spoon or a pierced ladle.

18. After a total of about 14'-15', check with a fork if they are done. The stems should be pierced through! 19. Remove from the heat, placing the boiled greens with their water in a deep plate. Let them cool down a bit.

 

D. Make the fricassee:

20. Pour 3 tbsp. Olive oil into a deep pot over high heat.

21. When oil heats up, add the spring onion rounds and chopped leak and let them saut�� for 2'-3', stirring regularly.

22. Next reduce heat and add the parboiled chickpeas with their 1 cup reserved water in the pot.

23. Stir to mix them with the greens and sprinkle the ground cumin on top.

24. TIP: DO NOT add the lemon juice during baking-it will harden the chickpeas!!

25. Place the lid on top of the pot and simmer the dish for 15'.

26. After 15', add the boiled greens with their water and stir to mix them in. Boil them together for 5'.

27. Just before turning off the heat, season with ground salt and pepper, to taste. Drizzle the lemon juice on top.

28. Shake pot by its handles and lastly add 1 tbsp. olive oil on top. Turn off the heat.

29. Leave the pot aside with the lid on to cool down a bit and the sauce to set and thicken.

 

E. Serving suggestion:  

Serve the Chickpea Fricassee while still hot.

Serve it with a lemon wedge for those who would like it a bit more sour and plenty of Lagana bread (with tahini) to sop up the wonderful sauce.

Yummy! The chickpeas melt in your mouth together with the spring onions and Swiss chard!

Enjoy!!

 

F. Storage info:

Leftovers could be stored in an airtight container in the fridge for 1 week.

 

G. Greece Tourist info:

The cultivation of chickpeas has been known from ancient times in the areas around the Mediterranean where chickpeas had been grown since 3000 to 4000 years BC. The first written reference for the chickpea is found in Homer's Iliad, at 1,000 to 800 BC. Theophrastos reports that chickpea has a deep root system while Dioscorides classifies it as a healthy food.

On the map of lentils on a world scale, chickpeas occupy the third place after beans and peas. In Greece, the Prefectures that chickpeas are mainly cultivated are Larissa, Fthiotida, Grevena and Kozani.

With excerpts from paragogi.net

 

Check my YouTube Video: HERE

Ρεβίθια με Σέσκουλα Φρικασέ Τήνου

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

    4                      45 min + 1 μέρα αναμονή

ΜΑΓΕΙΡΕΜΑ ♨      ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

Ρεβίθια: 30 min.

Σέσκουλα: 15 min

Φρικασέ: 20 min.            Εύκολο-Μέτριο

 

Το Φρικασέ είναι γαλλική λέξη που χρησιμοποιείται και στην Ελληνική κουζίνα, περιγράφοντας ένα φαγητό κατσαρόλας από φέτες κρέας με φρέσκα χόρτα, σερβιρισμένο με λευκή σάλτσα λεμονιού. Παραδοσιακά, η πιο διαδεδομένη Ελληνική συνταγή για φρικασέ είναι με αρνί.

Αυτή η συνταγή είναι για ένα αρκετά εύκολο, ασυνήθιστο, νηστίσιμο φρικασέ, που συνδυάζει ρεβίθια με σέσκουλα. Μαγειρεύονται μαζί στη κατσαρόλα, με φρέσκα κρεμμυδάκια και πράσο σε μια πλούσια λεμονάτη σάλτσα (αντί για τη συνηθισμένη σάλτσα αυγολέμονο).

Το πιάτο προέρχεται από το πατρικό μου νησί της Τήνου στις Κυκλάδες.

Ένα νησί, πολύ κοντά στην καρδιά μου, ετοιμάζει αυτό το φανταστικό, υγιεινό γεύμα με τις πεντανόστιμες γεύσεις όλων των φρέσκων λαχανικών.

Είστε έτοιμοι να το δοκιμάσετε;

Κατάλληλο για βίγκαν και νηστεία.

Αγαπάτε τα Ρεβίθια και ψάχνετε και για άλλες Ιδέες/Συνταγές μου? Δείτε τις όλες ΕΔΩ

 

ΥΛΙΚΑ

Υλικά για το μούλιασμα και βράσιμο των ρεβιθιών:

• 300 γρ. / 10,5 oz Ρεβίθια (ξερά)

• 1 lt. / 4 φλιτζάνια Νερό

• Προαιρετικά: 1 κ.γ. Μαγειρική σόδα (αν χρειάζεται)

 

Υλικά για το φρικασέ:

• 500 γρ. / 1 lb 2 oz φρέσκα Σέσκουλα

• 200 γρ. / 7 oz Πράσο, ψιλοκομμένο

• 2 φρέσκα Κρεμμυδάκια, σε λεπτές ροδέλες

• 3/4 κ.σ. Κύμινο σκόνη

• 60 ml / 4 κ.σ. Ελαιόλαδο

• 35-40 ml / 2-3 κ.σ. φρέσκος χυμός Λεμονιού

• Φρεσκοαλεσμένο αλάτι και πιπέρι

 

ΜΕΘΟΔΟΣ:

Α. Μουλιάστε τα ρεβίθια μια μέρα πριν τα μαγειρέψετε:

1. Τοποθετήστε τα ρεβίθια σε ένα βαθύ μπολ. Γεμίστε το με άφθονο νερό. Όλη αυτή η διαδικασία θα βοηθήσει τα ξερά ρεβίθια να ενυδατωθούν, να μαλακώσουν, να φουσκώσουν και να μαγειρευτούν πιο γρήγορα.

2. Αν δεν είστε σίγουροι πόσο παλιά είναι τα ρεβίθια σας, καλύτερα να προσθέσετε 1 κ.γ. μαγειρική σόδα στο νερό και να την ανακατέψετε με ένα κουτάλι.

3. Καλύψτε το μπολ με πλαστική μεμβράνη και κρατήστε το για τουλάχιστον 12 ώρες, ακόμα καλύτερα για μια ολόκληρη μέρα, περίπου 24 ώρες.

 

Β. Την επόμενη μέρα μισοβράστε τα ρεβίθια:

4. Αφαιρέστε τη μεμβράνη. Τα ρεβίθια πρέπει να έχουν φουσκώσει και να έχουν διπλασιαστεί σε μέγεθος.

5. Βάλτε τα σε ένα σουρωτήρι, αφαιρέστε το νερό τους και ξεπλύνετε τα πολύ καλά κάτω από τρεχούμενο νερό για μερικά λεπτά. Ενώ το κάνετε αυτό, αφαιρέστε τυχόν αποκολλημένες φλούδες.

6. Βάλτε μια φαρδιά κατσαρόλα γεμάτη με 1 λτ. νερό πάνω από μέτρια φωτιά. Προσθέστε στην κατσαρόλα τα στραγγισμένα ρεβίθια.

7. Αφήστε τα ρεβίθια να μισοβράσουν για περίπου 30' (αυτό είναι ένα σημαντικό βήμα για να μαλακώσουν τα ρεβίθια και να μην σας φέρνουν φούσκωμα και αέρια!).

8. Με μια τρυπητή κουτάλα αφαιρέστε τυχόν αφρό από την επιφάνεια.

9. Μετά τα 30' τα ρεβίθια πρέπει να έχουν μισοβράσει. Ελέγξτε τα με ένα πιρούνι: πρέπει να τα τρυπάει με λίγη προσπάθεια. Σβήστε τη φωτιά.

10. Κρατήστε στην άκρη 1 φλιτζάνι από το νερό όπου έβρασαν, για να το προσθέσετε στη σάλτσα αργότερα.

11. Σουρώστε τα ρεβίθια άλλη μια φορά και χύστε το υπόλοιπο νερό τους. Αφήστε να κρυώσουν λίγο. Βάλτε τα στην άκρη.

 

Γ. Ετοιμάστε τα Σέσκουλα:

12. Κόψτε τα σέσκουλα στη μέση για να μην είναι πολύ μακριά και βάλτε τα σε σουρωτήρι.

13. Πλύντε τα καλά κάτω από κρύο τρεχούμενο νερό για να αφαιρέσετε τυχόν υπολείμματα χώματος.

14. Μόλις τα χόρτα πλυθούν καλά, τοποθετήστε τα σε μια φαρδιά κατσαρόλα πάνω σε χαμηλή φωτιά (χωρίς επιπλέον νερό, καθώς θα αποβάλλουν το δικό τους).

15. Πιέστε τα να χωρέσουν στην κατσαρόλα και τοποθετήστε από πάνω το καπάκι. Τα χόρτα μπορεί να φαίνονται πάρα πολλά, αλλά θα μαζέψουν στο 1/4 του αρχικού τους μεγέθους μόλις βράσουν.

16. Σιγοβράστε απαλά τα χόρτα για περ. 14'-15' ή μέχρι να μαλακώσουν τα κοτσάνια τους και να μαραθούν.

17. Στα μισά, ανακατέψτε τα λίγο χρησιμοποιώντας μια ξύλινη ή τρυπητή κουτάλα.

18. Μετά από συνολικά 14'-15' περίπου, τσεκάρετε με ένα πιρούνι αν έχουν βράσει. Τα κοτσάνια τους πρέπει να τρυπιούνται εύκολα!

19. Αποσύρετε από τη φωτιά, βάζοντας τα βρασμένα χόρτα με το νερό τους σε ένα βαθύ πιάτο. Αφήστε να κρυώσουν λίγο.

 

Δ. Φτιάξτε το Φρικασέ:

20. Ρίξτε 3 κ.σ. Ελαιόλαδο σε μια βαθιά κατσαρόλα πάνω από δυνατή φωτιά.

21. Μόλις ζεσταθεί το λάδι, προσθέστε τα φρέσκα κρεμμυδάκια και τα ψιλοκομμένα πράσα και αφήστε να σοταριστούν για 2'-3', ανακατεύοντας τακτικά.

22. Στη συνέχεια χαμηλώστε τη φωτιά και προσθέστε μέσα στην κατσαρόλα τα ρεβίθια με το 1 φλιτζάνι κρατημένο νερό τους.

23. Ανακατέψτε να αναμιχθούν με τα σοταρισμένα χόρτα και πασπαλίστε από πάνω το κύμινο.

24. ΣΥΜΒΟΥΛΗ: ΜΗΝ βάλετε το χυμό λεμονιού κατά τη διάρκεια του βρασίματος-θα σκληρύνει τα ρεβίθια!!

25. Βάλτε το καπάκι πάνω από την κατσαρόλα και σιγοβράστε το φαγητό για 15'.

26. Μετά από 15' προσθέστε τα βρασμένα σέσκουλα με το νερό τους και ανακατέψτε να αναμιχθούν. Βράστε τα μαζί για 5'.

27. Λίγο πριν σβήσετε τη φωτιά, αλατοπιπερώστε κατά βούληση. Περιχύστε από πάνω και το χυμό λεμονιού.

28. Ανακινήστε την κατσαρόλα από τα χερούλια της και προσθέστε στο τέλος 1 κ.σ. ελαιόλαδο από πάνω. Σβήστε τη φωτιά.

29. Αφήστε την κατσαρόλα στην άκρη με το καπάκι να κρυώσει λίγο και η σάλτσα να δέσει και να πήξει.

 

Ε. Πρόταση σερβιρίσματος:

Σερβίρετε το φρικασέ με ρεβίθια όσο είναι ακόμα ζεστό.

Σερβίρετε με μισό λεμόνι στο πλάι για όσους το θέλουν λίγο πιο ξινό και μπόλικη λαγάνα (με ταχίνι) για να βουτήξετε στην υπέροχη σάλτσα.

Πεντανόστιμο! Τα ρεβίθια λιώνουν στο στόμα μαζί με τα φρέσκα κρεμμυδάκια και το σέσκουλο!

Απολαύστε το!!

 

Ζ. Πληροφορίες φύλαξης:

Τα υπολείμματα μπορούν να φυλαχθούν σε αεροστεγές δοχείο στο ψυγείο για 1 εβδομάδα.

 

Η. Τουριστικός Οδηγός Ελλάδας:

Η καλλιέργεια των ρεβιθιών ήταν γνωστή από αρχαιοτάτων χρόνων στις περιοχές γύρω από τη Μεσόγειο όπου είχε αρχίσει να καλλιεργείται 3.000 - 4.000 χρόνια π.Χ.

Η πρώτη γραπτή αναφορά για το ρεβίθι απαντάται στην Ιλιάδα του Ομήρου, στο 1.000 έως 800 π.Χ.

Στο χάρτη των οσπρίων σε παγκόσμια κλίμακα, τα ρεβίθια καταλαμβάνουν την τρίτη θέση μετά τα φασόλια και τα μπιζέλια.

Στην Ελλάδα σε επίπεδο Νομών οι μεγαλύτερες εκτάσεις καλλιεργούνται κυρίως στους Νομούς Λάρισας, Φθιώτιδας, Γρεβενών και Κοζάνης

Αποσπάσματα από το paragogi.net

 

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

#Youtube #dinner #maincourse #vegetables #beans #lowcost #vegetarian #vegan #diet #fasting #gluten #lactose #region #aegean #spring #chickpeas and swiss chard fricassee #lenten fricassee #vegan fricassee #ρεβιθια και σεσκουλα φρικασε #ρεβίθια και σέσκουλα φρικασέ #φρικασε #φρικασέ

[cuisinecravings]

How to Create Healthy Meal Plan? A Complete Guide

Looking to know about How to Create Healthy Meal Plan? In today's fast-paced world, finding time to prepare nutritious meals might be difficult. That's where meal preparation comes in. By devoting a few hours each week to planning and preparing your meals ahead of time, you may save time, money, and stress while eating nutritious, balanced meals. In this article, we'll go over how to develop healthy meal prep plans that will set you up for success.

How to Create Healthy Meal Plan

1. Set Your Goals:

Determine your meal prep objectives before beginning. Do you want to eat healthier, save time during the week, or follow a certain diet plan? Understanding your goals can help you adjust your meal preparation efforts to fit your specific requirements.

2. Plan Your Meals:

Generate meal ideas for the week ahead. Consider eating a range of proteins, veggies, whole grains, and healthy fats to achieve a balanced diet. Aim for dishes that are simple, tasty, and easy to batch cook and store.

3. Create a Shopping List:

Once you've planned your meals, make a list of all the necessary ingredients. Check your pantry and refrigerator to see what you currently have on hand to prevent making unnecessary purchases. Stick to your list to reduce food waste and stay inside budget.

4. Set aside time each week for food prep for healthy meal plan

This could be a few hours on a Sunday afternoon or spread across several evenings. Choose a time when you can concentrate without being distracted, and ask the support of family members or roommates if possible.

5. Batch Cook and Store:

Use your prep time to cook big amounts of proteins, grains, and veggies. To keep meals interesting, experiment with different cooking methods such as baking, grilling, and sautéing. Divide portions into separate containers for simple grab-and-go meals all week. Read More: Mastering the Art of Homemade Pizza: A Step-by-Step Guide Can you Freeze Calm Chowder Homemade? Cuisine Cravings Pasilla vs Poblano : What is the Difference Between them? What Does Havarti Cheese Taste Like? Cuisine Cravings What Does Ultra Blue Monster Taste Like? Cuisine Cravings

6. Mix & Match for a healthy meal plan

Add variety to your weekly dinners by combining different ingredients. Grilled chicken can be used in salads, wraps, and grain bowls. Experiment with different flavors, sauces, and garnishes to give your meals more variety and flavor.

7. Flexibility is crucial to good meal preparation.

Don't be hesitant to change your plan according to your schedule, cravings, or leftovers. Use leftover items to make new meals, or freeze them for later use.

8. Monitor and Adjust healthy meal plan

As you continue with your meal prep routine, assess what works well and what could be improved. Perhaps you should simplify your recipes, modify portion proportions, or revise your grocery list. Continuously analyze and alter your meal prep plan to match your changing demands.

Conclusion

Creating healthy meal prep plans can simplify your life and help you achieve your wellness objectives. Setting clear goals, planning ahead, and remaining flexible will help you build a meal prep schedule that works for you. With experience and determination, you'll be able to enjoy tasty, nutritious meals throughout the week. Happy preparation! Read the full article

[coredelavie]

Tuna Lemon Risotto

What is it about Risotto that is so comforting? I don’t know, and I’m yet to know why. Maybe being half asian, the close resemblance to congee gives me the feels and reminds me of my childhood.

I used to get super intimidated by the thought of making Italian cuisines other than pasta and ready made sauces. Despite the fact being told over and over, that Italian food is meant to be simple and humble, I was always very apprehensive about making anything other than Spaghetti Bolognaise. But, that quickly changed when I realised that Italian food, when cooked with love, will always become any family’s favourite. Granted, if you make any changes, you best be doing it at home and not letting any of your Italian friends know about it (otherwise they might get very angry about it).

So it was 4PM. We were broke, and had barely any fresh produce in our kitchen and pantry. I was sick; so was my son and my husband. I desperately wanted a meal that would soothe my throat, and also nutritious, without having to sacrifice an unborn child to the goat God of Woolies and Coles. So i checked what was available, did a bit of research and whipped up my own version of Tuna Lemon Risotto.

At first I was like “uh, i’m not sure if this will work”. But if there’s one thing I’ve learnt over years of self-taught cooking, it’s this: Tuna + Colby = Yummy combo. Be it in a casserole, pasta, whatever it is. You can never go wrong with Tuna and Colby. I also didn’t use any wine in this recipe purely because I didn’t have it, however if you do have it, feel free to incorporate it. I switched the cheese from Parmesan to Colby because we had no $$$ and had to use what was available in our kitchen. It doesn’t have the same umami profile, so if you find this is the case and it bothers you, you can either add a tiny bit of vegemite or a sprinkle of MSG to give it a little kick.

So without further ado, here’s my homemade recipe for our family’s Tuna Lemon Recipe.

Note: This recipe is part of my Zillenial Meals Series.

Serves 4 // Prep: 10m // Time: 40m // Price per portion: A$2.60

Ingredients:

400g can of tuna in spring water

1.5 cups of arborio rice

125g of shredded colby cheese

4 cups of chicken stock (if you don’t have any, you can dilute chicken stock cubes in hot water and it’ll do fine)

1 medium brown onion

35g salted butter

1 tsp olive oil

1 tsp garlic mince

1/2 tsp basil

1/2 tsp thyme

Lemon juice, salt and pepper to taste

Method

Start by shredding the cheese and dicing the onions. Set aside.

On a non-stick pan, melt the butter on medium heat, and sauté the diced onions. Stir as needed.

Boil chicken stock in a saucepan. If you don’t have chicken stock, boil water and add the chicken stock cubes. Turn off the heat.

Once the onions on the pan start smelling a bit fragrant, add the minced garlic and stir as needed. Turn the heat down. Make sure the garlic is not burnt.

Stir in the arborio rice. Keep it at a low level heat. Keep stirring for 2 minutes.

Slowly add in the chicken stock with a soup ladle. Stir the risotto every 30 seconds.

After 10 or so minutes, the rice will start swelling a bit. Keep stirring. This time, you can increase the heat to a medium level to help release the starch. Keep adding the stock one ladleful at a time.

The risotto will start to thicken after a while. Once you reach a slightly runny yet thick consistency, turn off the heat for a bit while you open the can of tuna and use a strainer to get rid of the water.

Mix in the tuna, turn on the stove again but keep it on a low heat.

Add lemon juice, thyme, basil, salt and pepper. Adjust as needed.

Once it resembles a thick congee-like consistency, turn off the stove and add in the shredded cheese. Stir one last time.

Serve hot.

Please note that risottos, like any other type of rice, don’t do well in freezers. You can keep it in the fridge up to 3 days, covered in a container. Before you put it away, make sure it’s not hot anymore and is very cool. To reheat, simply chuck it in the microwave for 30 seconds. If it’s still cold in the middle, stir and chuck it again for another 20 seconds.

#zillenialmeals #budget meals #recipes #recipe #risotto #italian cooking #foodie #foodgasm

[wholesomebellies]

Tangy Tahini Cauliflower and Potato

Lately, I’ve been a little obsessed with tahini and the many health benefits of sesame seeds, making this dish more appealing!

The best part? This dish requires only five minutes of prep time, and another five minutes to whip up the dressing while it bakes in the oven. It’s a great option for busy weeknights or lazy weekends when you want something delicious without spending too much time in the kitchen. You can pair it with your favorite protein, whether you’re plant-based or not. Add a cup of cooked lentils and some nuts for some extra protein.

This roast vegetable dish is the epitome of comfort food. Who doesn’t love potatoes, after all? But the tangy tahini dressing elevates the humble potato to new heights. And it’s not just potatoes – this dish features a colorful medley of roasted vegetables that will not only satisfy your taste buds but also give your body the nutrients it needs.

For a complete meal, serve it with plant-based patties, tofu, or vegan schnitzels. Trust me; it pairs perfectly with everything. So, the next time you’re craving something comforting and healthy, give this tangy tahini roast vegetable dish a try.

And let’s not forget about the dressing! This tahini dressing is the perfect finishing touch to this dish. It’s tangy, creamy, and flavorful, and it pulls all the flavors together. Plus, it’s incredibly easy to make with just a few simple ingredients.

Tahini is a paste made from ground sesame seeds that is commonly used in Mediterranean and Middle Eastern cuisine. It is a great source of healthy fats, protein, and some minerals such as calcium and magnesium. These nutrients are essential for maintaining healthy bones, muscles, and organs.  

Tahini contains lignans, which are compounds with antioxidant and anti-inflammatory properties. These properties can help protect the body against chronic diseases such as heart disease and cancer. Tahini also contains phytosterols, which are compounds that have been shown to lower cholesterol levels in the body. This makes tahini a great addition to a heart-healthy diet.

Incorporating tahini into your diet can provide a range of health benefits while also adding flavor and variety to your meals.

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Serves:

Ingredients

. ½ head cauliflower: (a cruciferous vegetable that is high in fiber, vitamins C and K, and potassium.)

3 large potatoes: (good source of carbohydrates and some fiber.)

1 teaspoon turmeric:( a spice that has anti-inflammatory and antioxidant properties.)

1 teaspoon of salt (an essential mineral that helps regulate fluid balance and nerve function in the body.)

1 teaspoon coriander: (an herb that contains antioxidants and may help improve digestion)

1 teaspoon cumin powder, (a spice that has anti-inflammatory and antimicrobial properties.)

2 tablespoons olive oil: (a healthy fat that is high in monounsaturated fatty acids and improves brain function.)

1 red onion: (good source of fiber, vitamin C, and antioxidants.)

Handful fresh coriander

¾ cup coconut sugar - a wonderful alternative to refined sugars

Tahini Dress

½ cup tahini: made from sesame seeds, it is high in healthy fats, protein, and some minerals.

½ cup lemon juice, a good source of vitamin C and antioxidants,

2 tablespoons olive oil

1/2 teaspoon salt

Warm water as needed to thin the dressing

Method

Mix all spices in a bowl (including salt)

Break up the cauliflower into small florets.

Mix all spices in a bowl (including salt)

Place vegetables on a baking tray. Coat generously with the mixed spices and two tablespoons of olive oil. Bake in the oven at 180 degrees for 25 minutes.

In a small bowl, make the tahini dressing by combining all the ingredients. Once mixed together, you will need to add warm water until you get the desired consistency. You want to be able to pour it over your vegetables, so ideally mix it until you get a thick dressing.

Place cooked roasted vegetables on a serving plate, top with fresh coriander,and drizzle with the tahini dressing.

Equipment you Need

Baking tray and baking sheet

Small bowl to make tahini

Wisk (best option to make creamy tahini)

Lemon squeezer/juicer

Cauliflower is definitely a must-have in this dish! This cruciferous vegetable is a true powerhouse, offering a wide range of health benefits that your body will thank you for. With a high fiber content, cauliflower can aid in digestion and promote a healthy gut. Additionally, it’s rich in vitamins C and K, which play key roles in keeping your skin glowing and radiant, supporting blood clotting, and maintaining strong bones. Potassium, another nutrient found in cauliflower, can help regulate blood pressure and keep your heart healthy.

Potatoes are a versatile and nutrient-dense ingredient that makes a perfect addition to this tangy tahini potato and cauliflower dish. Not only are they a good source of carbohydrates for energy, but they also contain fiber, vitamin C, potassium, and vitamin B6.

If you’re looking for a way to increase the protein content of this dish, there are a couple of options. One easy option is to add lentils or chickpeas. For lentils, you can simply boil some and sprinkle them on top of the cooked dish, or you can use canned lentils. If you’re using chickpeas, be sure to roast them along with the vegetables for extra flavor and protein.

In conclusion, this recipe for tangy tahini potatoes and cauliflower is a must-try for anyone looking for a healthy, flavorful, and easy-to-make meal. With the benefits of cauliflower, tahini, and other ingredients, this dish not only satisfies your taste buds but also supports your overall health and well-being.

 So, next time you are in the mood for a vegetarian dish, give this recipe a try. You can easily modify the recipe to suit your preferences by adding other vegetables or spices. And don’t forget to make the tahini dressing – it adds the perfect tangy flavor to the dish.

  Eating healthy doesn’t have to be bland or boring, and with recipes like this, you can have a nutritious and delicious meal in no time.

To learn how to make recipes like this and more check out our huge range of vegan cooking classes Brisbane.  Our vegan cooking school has so many classes and recipes where we can guide you towards a  healthy, plant-based diet.

Frequently Asked Questions

Is this freezable?

 I wouldn’t recommend it. Potatoes don’t go so well when frozen, and they are really best eaten fresh.

Can you eat this cold?

Yes, while it’s yummy warm, it’s great as a salad served at room temperature (maybe not fridge-cold)

How do I up the protein content on this?

You can add lentils or chickpeas to this dish.  If using lentils, I would simply boil some or use a can of lentils and sprinkle on top when cooked.  For chickpeas, definitely roast them with vegetables.

[hyderabadiruchuluvideos]

Kakarakaya Varugulu | Bitter Gourd Chips

New Post has been published on https://hyderabadiruchulu.com/bittergourd-chips/

Kakarakaya Varugulu | Bitter Gourd Chips

Print

Bitter Gourd Chips

Prep Time

15 mins

Cook Time

5 mins

Resting Time

2 d

  Today, I'll show you how to prepare bitter gourd chips or kakarakaya varugulu, a method of preserving bitter gourd that enables its use in a range of curry and fry recipes. Alternatively, you can fry it as a side dish or enjoy it as an evening snack. By utilizing this technique and making bitter gourd varugulu, bitter gourd can be stored for up to a year, providing ample opportunities to create delicious meals.

Course: Snack, snacks

Cuisine: Indian

Keyword: Bitter gourd chips, Bittergourd Chips, kakarakaya varugulu

Ingredients

1 kg Bitter Gourd

Instructions

Here I used 1 kg bitter gourd

Cut off the ends

Dice the bitter gourd into bigger pieces

Since we will be drying them in the sun, they’re going to shrink so making bigger pieces is better

After cutting them, spread them in a plate

Next, dry these in the sun for 2-3 days

We can see that the bitter gourd pieces have shrunk considerably

These can be used to various recipes

Lets see how to fry them now

Hear oil in pan

Add the bitter gourd varugulu and fry

Flip and fry till they change colour

Sprinke some salt and chili powder on top

Also add some crushed garlic for flavour and mix

This is a great side dish with sambar or even as a snack by itself

Store it in an air tight container and they can be used for upto a year

Kakarakaya varugulu or bitter gourd chips are ready

#Bitter gourd chips #Bitter Gourd Recipe #bitter gourd recipes #bitter gourd side dish #evening snack recipe #Hyderabadi Ruchulu #indira ireni #kakarakaya orugulu #kakarakaya varugulu #side dish #snack #vegeterian recipes

[makkalchon]

How to Make a Kebab?

Korean cuisine is renowned for its diverse flavors, vibrant colors, and healthy ingredients. From spicy kimchi to savory bulgogi, Korean dishes offer a unique culinary experience that tantalizes the taste buds. But have you ever wondered what Koreans eat on a daily basis? In this article, we'll explore the everyday foods consumed by Koreans and provide some insights into their dietary habits. Whether you're a food enthusiast or simply curious about Korean culture, get ready to feast your eyes (and stomach) on some delicious delights!

What is a Kebab?

Kebabs are a popular dish in many countries, including Korea. So what exactly is a kebab? At its most basic level, a kebab is a type of grilled meat that's typically served on skewers or sticks. The meat can be marinated in various spices and herbs to add flavor and tenderness. There are different types of kebabs depending on the country and culture. In Korea, one common variation is the galbi kebab, which features beef short ribs cut into small pieces and threaded onto skewers with vegetables like onions and peppers.

visit the website Other types of kebabs may include chicken or lamb, often seasoned with aromatic spices like cumin, coriander, and paprika. Whatever the meat choice may be, it's usually accompanied by veggies such as bell peppers or cherry tomatoes to add freshness to the dish. Kebabs are typically cooked over an open flame grill until they're perfectly charred on the outside yet tender on the inside. This cooking method helps lock in moisture while imparting smoky flavors that make for a delicious meal. Whether you're trying Korean-style galbi or another type of kebab from around the world - these delectable dishes have something for everyone!

Types of Kebabs

When it comes to kebabs, there are endless possibilities of flavor combinations and ingredients. Here are some popular types of kebabs from around the world: First up, the classic Shish Kebab from Turkey. This delicious skewered meat dish is typically made with lamb or beef marinated in olive oil, lemon juice, garlic and herbs. Next, we have the Chapli Kebab from Pakistan which consists of a spicy ground meat patty that's pan-fried until crispy. The unique blend of spices such as cumin and coriander give this kebab its distinct taste. Another famous type is Seekh Kebab from India made with minced lamb or chicken mixed with onions, garlic and various spices before being grilled on skewers over charcoal fire. Moving across to Middle East we have Adana Kebab originating in Turkey's Adana province. It’s similar to shish kabob but spicier because it’s seasoned with red pepper flakes or paprika along with other traditional Turkish seasonings. Lastly we have Doner Kebab which originated in Turkey but has become famous worldwide due to its fast food version called Gyro/Shawarma/Kati Rolls etc. Made by stacking thin slices of meat onto a spit which rotates slowly next to an open flame for hours then thinly sliced off for serving purposes. These are just a few examples of the many types of kebabs enjoyed around the globe!

How to Make a Kebab

Making a kebab may seem intimidating, but it's actually quite simple. The first step is to choose your protein - chicken, beef, lamb or even tofu if you're vegetarian. Cut the meat into small cubes and marinate in your choice of spices for at least an hour. Next, prepare your vegetables. Bell peppers, onions and tomatoes are traditional choices for kebabs. Cut them into similarly sized pieces as your meat. Once everything is prepped, start assembling your kebab skewers by alternating between the meat and vegetables. Don't overcrowd the skewer as this will prevent even cooking. Preheat your grill or oven to medium-high heat and lightly oil the grates/sheet pan to prevent sticking. Cook the kebabs until they are charred on all sides and cooked through (this should take about 10-15 minutes). Serve hot with pita bread, tzatziki sauce or hummus for dipping. Enjoy!

What to Serve with a Kebab

When it comes to serving kebabs, there are plenty of delicious options that can complement the flavors and textures of this popular dish. One classic choice is a side salad, which can be made with fresh greens, juicy tomatoes, crunchy cucumbers and tangy dressing. Another great option is grilled vegetables like zucchini or bell peppers that add some extra smokiness to your meal. If you're looking for something more substantial, consider adding rice or bulgur pilaf on the side. These grains have a mild flavor that pairs well with the bold spices in kebab meat. Alternatively, you could also make some roasted potatoes or sweet potato fries as a hearty accompaniment. For those who enjoy dips and sauces with their food, try making tzatziki sauce or hummus to serve alongside your kebabs. You could even experiment by mixing different herbs and spices into these dips to create unique flavor combinations. Don't forget about beverages! A refreshing glass of lemonade or iced tea can balance out the heat from spicy kebab seasoning while also quenching thirsts on hot summer days. Wine lovers might enjoy pairing their meal with a light-bodied red wine like Pinot Noir or Beaujolais. There are endless possibilities when it comes to serving kebabs – just use your imagination!

FAQs

FAQs or frequently asked questions are a common way to address any concerns that readers might have. Here are some answers to the most common questions about Korean cuisine: What is the staple food of Koreans? The staple food of Koreans is rice, which they consume with almost every meal. What makes Korean food different from other Asian cuisines? Korean cuisine is known for its fermented foods such as kimchi and its heavy use of red pepper flakes. It also has a unique blend of sweet, salty, sour and spicy flavors in many dishes. Are there vegetarian options in Korean cuisine? Yes, there are plenty of vegetarian options available in Korean cuisine such as vegetable stir-fry (bok choy), tofu soup (soon dubu jjigae) and spinach pancakes (sigumchi jeon). Is it safe to eat street food in Korea? Yes, it's generally safe to eat street food in Korea as long as you choose vendors who follow hygiene guidelines. Do Koreans only eat spicy food? No, not all Korean dishes are spicy! There are plenty of mild-flavored dishes like bibimbap (mixed rice bowl) and japchae (glass noodle stir-fry). Can I find halal or kosher options in Korea? It can be challenging to find halal or kosher options outside Seoul but major cities like Seoul do have restaurants that cater to these dietary restrictions.

Conclusion

Korean cuisine is diverse and full of delicious flavors. While there are many foods that Koreans eat on a daily basis, some of the most common staples include rice, kimchi, soups, stews, and meat dishes like bulgogi and galbi. These meals are often accompanied by various banchan or side dishes to add more flavor and nutrition to each meal. Whether you're looking to try new recipes at home or venture out to a Korean restaurant for an authentic experience, exploring Korean food can be both exciting and satisfying. By learning about the ingredients used in traditional Korean cooking and trying out different recipes yourself, you can gain a greater appreciation for this unique cuisine. So why not give it a try? Start with one dish or ingredient at a time and see where your tastebuds take you on your journey through Korean cuisine!

#Youtube

[aarohij]

9 Quick & Easy Ways to Get Fresh Fruits and Vegetables

To increase the quantity of fruits and vegetables you consume each day, adhere to these straightforward advice.

Vegetables and fruits can be added to your favoured recipes. This advice is finding methods to include fruits and vegetables in the meals you already consume. For instance, you could mix fruit into your yoghurt or cereal, add strawberries or raspberries to your pancakes, load extra vegetables into your sandwich, top your pizza with vegetables, add greens to your beloved casserole or spaghetti dish, or shove extra vegetables into your omelette. There are many guides available to help you get started, including how to order fresh fruits and vegetables online. Let’s start!

Get Rid of the Bad Food in Your Cupboard

When offered the choice between three food options—an equivalent amount of healthy and unhealthy foods, or more healthy foods, or more unhealthy foods—it contrasted what individuals chose to eat. 

Choosing healthier alternatives was more likely to occur when unhealthy options were eliminated. Stocking up on vegetables is a fine idea, but the real solution is to stop buying processed foods.

List the Dishes that Feature Your Favourite Vegetables

Keeping a selection of recipes close at hand so you have them as a reference when making your buying list. You can discover, arrange, and save recipes using apps as well as create shopping lists.

Try New Recipes

Pick out a novel fruit or veggie to try the next time you visit the food store. Even better, enrol in regular vegetable supplies from your neighbourhood. Community supported agriculture offers you a surprise assortment of whatever is blooming while also supporting local farms. 

Consider the Seasons

Using seasonal fruits and veggies whenever you can, which may entail going to a farmers market and learning about what's accessible when. You can also buy fresh vegetables and fruits online. 

Vegetarian Cuisine

Try a novel vegetarian dish at least once a week instead of eating meat. Plant-based diets were linked with reduced chances of cardiovascular disease as well as lower death from all causes. 

Cravings Away

Eat some preserved or fresh produce as a snack. Reading packages carefully to ensure that no sugar has been introduced. Consider serving roasted crackers with fresh salsa or pieces of carrot and bell pepper with a low-fat dip.

Prepare Canned and Freezer Food Choices 

Just remember to study the labels because sometimes canned foods may have a lot of extra sugar or sodium.

Make a Fruit Drink for Breakfast

You can effortlessly cram fruits and vegetables into a nutritious drink and even "hide" flavours like spinach or broccoli that you might not enjoy.

Increase Dinner Preparation

Prepping a few veggies in preparation and putting them in the freezer can increase the likelihood that you'll choose them when putting together meals. Also you can order chopped vegetables to save your time and produce greater outcomes. 

Endnote Hope this quick and easy way to get fresh fruits and vegetables helps you in increasing your healthy diet. A diet high in fruits and veggies can lower blood pressure, lower the risk of heart disease and stroke, lower the risk of eye and digestive issues, and improve blood sugar levels, and also can help control appetite. Order fresh fruits and vegetables online today to save yourself from above mentioned diseases.

#Order Vegetables Online #Fresh Vegetable Online #Buy Fresh Vegetable #Fresh Vegetable Delivery #online fruits and vegetable delivery in Bangalore #online fruits and vegetables

[thinkhealthylivecreative]

In Poland They Have Their Pierogi

Lots of people are currently consuming at home and also they are finding that they are not only saving money when they do so, they have the ability to delight in a selection of foods that are cooked to their liking. When cooking food is the types of ingredients that I have available, one of the very first things that I commonly such as to think about. If you actually delight in food, it is most likely that you appreciate, not only the manner in which it tastes however also the manner in which it is prepared. Numerous people are currently eating at residence and also they are locating that they are not just saving money when they do so, they have the ability to delight in a variety of foods that are prepared to their taste. Of program, there are mosting likely to be distinctions in the means individuals prepare foods and sometimes, you might have some inquiries concerning how the prep work procedure is to be done. Although entire volumes of publications can be composed on the subject, here are a few pointers which will certainly assist to make it easier for you in the kitchen area. With the climb of food preparation video clip pc gaming and important mobile diversions for cooking that fill in as independently routed food preparation classes, the cooking recreations for young women are getting well known. Online cooking amusements are gradually turning into a pattern amongst young people furthermore the kids on the most essential degree. There are furthermore difficult food preparation video games in which you might test with different players. I am always looking for means to streamline my cooking. As a lot as I enjoy cooking, the time I hope for is not always readily available. You can be innovative and also come up with a wide range of various food mixes. One of the most awesome elements regarding the cooking games online is that they are charismatic games for your children. At the present time, online cuisine games are offered in many attractive designs inexpensively varying from Mina standing out candies, dual cheese burger, fruit smoothies, Saras food preparation class for, morning meal time, eggs Benedict and the checklist goes on. Now, the concern develops that what can these online food preparation video games do for your children? Numerous people are now consuming at house and they are locating that they are not just saving cash when they do so, they are able to delight in a range of foods that are cooked to their preference. One of the initial things that I usually like to think about when cooking food is the kinds of components that I have offered. If you really take pleasure in food, it is most likely that you delight in, not only the means that it tastes but additionally the method that it is prepared. Lots of individuals are currently consuming at house as well as they are locating that they are not just conserving cash when they do so, they are able to take pleasure in a range of foods that are prepared to their liking. With the ascent of food preparation video pc gaming and also valuable portable diversions for cooking that fill in as individually routed food preparation courses, the food preparation entertainments for young ladies are obtaining well understood. Read more: https://thinkhealthylivecreative.com/

#cooking-classes-near-me #cooking-classes-nyc #cooking-classes-jersey-city #cooking-mama #cooking-games #cooking-classes #cooking-bacon-in-oven #cooking-sheet #cooking

[ettawritesnstudies]

happy sts! what are your main characters favorite drinks and snacks?

happy late STS!

I keep seeing this question and I want to answer with cool fantasy foods because I love seeing that kind of stuff in other works but in reality fixing the giant problems with my series mean that food is so low on the worldbuildings priority list that I haven't really thought about it so I'm making up some stuff on the spot :D

I imagine that ppl would like food that is made of ingredients that compliment their individual magic "core" so magic-absorbers like Grace would like things that had stored up magic because they give her energy like caffeine, which I imagine would be similar to charms, which are made of rocks and minerals and gemstones. like salt is a ground crystal, there are seasonings on the market that are made from certain very flavorful finely ground magical minerals. They're an addition to usual food and can be somewhat expensive depending on region and method of obtaining them. Fortunately, Maaren is a magic-rich area so it's pretty common in the cuisine there. It's like putting a dusting in your morning milk to make it taste like honey and give you a kick for the day instead of brewing coffee.

Meanwhile amplifiers like Enne tend to get overstimulated easily because they experience things at much more intense strengths and so she always under-seasons stuff. This leads to lots of bickering when prepping dinner.

Maaren is a hot climate near an ocean so their cuisine is a lot of sea creatures and veggies they grow where the river provides freshwater, lots of nuts and legumes too. They don't have normal poultry and eating gryphons is super taboo. I think Luca and Enne would like sweet-and-savory salads, where you mix different types of (totally fantastical trust me these are super weird) fruits and veggies with a vinaigrette type dressing.

Desserts come in the form of dried and candied fruits, which you can buy from street vendors by the bag. You also get a ton of fried street food which is excellent by nature of being fried street food. There's a lot of vendors in the plazas and markets, it's super common to grab lunch or dinner out on your way home from work or pick up a family-sized serving of the pre-cooked catch of the day instead of actually cooking at home because maaren is super hot, especially in the summer, and nobody really wants to tend to a fire all day.

Eating flowers is also pretty common, lots of people have window boxes for this sort of thing. The sweeter ones are candied or used to make a kind of tea, while the spicy ones (like irl naustriums) are used as a garnish in meals to add some kick to the dish. You also have this one popular plant with giant flowers that people stuff with spiced grain, then butter and grill to make the petals crispy.

(gotta say I love your new pfp but it threw me for a HECK of a loop because you've been Locke for as long as I've known you and my first thought was "friend gone!!!!! D: oh noes!" because I have absolutely 0 object permanence, silly brain)

[salewall16]

What Type Of Eating Service Is Right On Your Event?

Kids will instantly recognize our delicious food options and will pick and choose their favorites to eat while socializing with their pals. Our youngsters menu is appealing for kids of all ages along with menus for the grown ups as well. Every particular event is a as quickly as in a lifetime expertise that must be curated by trusted professionals. We’re identified for exceeding our client’s expectations by way of their hearts, minds and naturally their style buds. Our award successful reputation comes from our delicious food and the 5 star service you’ll expertise the second you contact us. You don't desire guest wandering backwards and forwards to the service buffet throughout an aria or speaker's speech. Enjoy a big selection of delicious menu alternatives at your upcoming occasion with our drop off catering service. We exceed our purchasers expectations by constantly delivering scrumptious meals, excellent service and well timed supply. All necessary disposable aluminum trays, sterols, high quality plastic plates, napkins, utensils, are included. Our meals is American/Italian cuisine with many alternative choices. We even have house for over 200 individuals for events that need venues. Our company was shaped out of a love for fantastic meals and unparalleled customer service. It is our mission to be of service and to help your dream wedding ceremony, social gathering, or company event come true, exactly as envisioned. Full service restaurant providing space for rehearsal dinner, birthday parties, enterprise gatherings as nicely as off-site full service catering for events of as a lot as 100+. No matter the event, one of the simplest ways to rejoice is with delicious food! Restaurant Chairs & Stools Restaurant eating chairs from Restaurant Furniture four Less mix quality and luxury to seat your customers in style. 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[greekcookingmadeeasy]

Beef Fricassee with Egg Lemon (avgolemono) sauce in pressure Cooker

🥘

Beef Fricassee with Egg Lemon (avgolemono) sauce in pressure Cooker - Moscharaki Fricassee me saltsa Avgolemono sti Hytra Tahititas

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: HERE

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒  

3-4 pers.             25 min.  

COOK. TIME ♨  DIFFIC. LEVEL 👩‍🍳⃒

Total: 1 hour                Easy

Fricassee is a French word used also in Greek cuisine, describing a stew of meat slices with green vegetables, served in a white lemon sauce. Traditionally, the most common Greek fricassee recipe is with lamb.

This one is a fairly easy one-pot dish using beef (lighter in taste), prepared quickly in a pressure cooker and served with the famous Greek Avgolemono sauce (egg-lemon sauce).

Although you may argue that it is not the prettiest looking dish, you will definitely agree that it’s a wonderful "marriage" of tastes.

A wintery, moreish dish indeed!

See all my Recipes with Avgolemono HERE

 

INGREDIENTS:

Ingredients for the meat and greens:

·      650 gr. / 1 lb 7 oz Beef-Shoulder steaks, deboned, cut in large slices

·      400 gr. / 14 oz Lettuce, washed, coarsely chopped

·      400 gr. / 14 oz fresh Spinach, washed

·      1 medium Onion, finely chopped

·      3-4 Fresh Spring Onions, chopped in thin rounds

·      1 bunch fresh Dill, finely chopped

·      Ground Salt and Pepper

·      1/3 cup / 80 ml Olive Oil

·      500 ml /2 cups warm Water with 1 dissolved Beef Stock Cube

Ingredients for the Avgolemono (egg-lemon) Sauce:

·      1 large Egg

·      Juice from 1 & 1/2 Lemon, about 60 ml

·      ½ Lemon for garnishing

METHOD:

A.    Cook the meat first:

1.     Turn on the heat to high and pour the Olive oil into a large, deep pressure cooker.

2.     When oil heats up, first sauté half of the beef slicesuntil they become a bit brown all around and their juices are sealed.

3.     TIP: Don't try to sauté all meat slices together; they will be boiled instead!

4.     After 2', flip them.

5.     After 5', remove from heat and place them into a plate.

6.     Continue by sautéing the other half of the beef slices.

7.     When 2nd batch is ready, add the chopped onion and spring onions and sauté them together for 2' more, stirring regularly.

8.     Return the 1st batch of meat into the pot and lower the heat.

9.     Pour the warm water with the dissolved stock cube and mix all ingredients.

10.  Cover the pressure cooker with its lid and increase the heat. When whistle starts turning and making the hissing sound, lower heat again and let meat simmer for 45'.

11.  Note: You can also cook the meat in a regular pot. You then need about twice the boiling time i.e. 1h 30' and more water!

12.  After 45', turn off the heat and open the lid.

13.  Some of the water has evaporated and the meat is almost tender. Stir gently to mix all ingredients and season with Ground Salt and Pepper, to taste.

 

B.    Make the Fricassee:

14.  Turn on the heat again, adding the chopped lettuce and spinach on top of the meat with some extra seasoning. Press them to fit in the pot.

15.  Note: You may have to cram the greens to fit into the pot but they will be reduced substantially when cooked!

16.  Place the lid again on top and increase the heat. When whistle starts turning again and making the hissing sound, lower heat and let meat together with greens simmer together for 15'.

17.  After 15', pierce a couple of greens. If they are pierced through, turn off the heat.

18.  Let the dish cool down a bit.

 

C.     Prepare the Avgolemono (Egg-Lemon) Sauce:

19.  Crack the egg into a bowl. Whisk it well.

20.  Add the lemon juice into the whisked egg. Beat to blend them well together.

21.  Add a spoonful of the warm sauce from the cooked dish in the egg-lemon mixture to help raise its temperature. Whisk well to incorporate.

22.  Repeat pouring spoonful after spoonful of sauce into the egg-lemon mixture until it gradually warms up! Be patient with this process!

23.  Tip: Failing to bring the temperature of the egg up will result in it curdling when putting back in the warm dish.

24.  Now pour the Avgolemono sauce into the pot, making the "kissing sound" for 100% success 😅 and stir gently to allow the sauce to go everywhere.

25.  Warm up your dish gradually in very low heat before serving! Turn off the heat.

26.  To finish, sprinkle the finely chopped dill on top and blend it in.

27.  Beef Fricassee in Avgolemono sauce is ready to be devoured! WOW!

D. Serving suggestions:

Serve this moreish dish immediately while still hot, in soup plates with plenty of the amazing Avgolemono sauce!

My whole kitchen smells divine! Beef is so tender that literally falls off the fork!

Serve this mouthwatering dish with Greek Kaseri cheese, Melitzanosalata and a lemon wedge for those who prefer it a bit more sour. Don’t forget a lot of hot crusty brown bread to sop up the yummy avgolemono sauce.

Isn't there a saying: "The way to a man's heart is through his stomach?" Try to serve this dish, hear his awe sounds and you can thank me later!

Enjoy it!! 

E. Storage Info:

After the dish cools down, you can store it in an airtight container in the fridge for 1 week or in the freezer for 1 month.

Reheat either in low temp in the microwave or on the stove in very low heat.

F. Childhood memory:

When I was a child, I didn't like cooked vegetables at all.

My Mom would try everything to make me eat them. Once in a while, she would prepare Beef fricassee because it was my Dad's favorite meal. The moment I was back from school and would smell the cooked vegetables I would complain that this food is not for me and I refuse to eat it.

She ended up serving me mainly the beef with just a spoonful of greens while she ate only the greens; such sacrifices she made to keep us happy. When I would ask her, she always said that this is not a sacrifice, as the greens have absorbed all the flavors in this dish!

As I grew up, I changed my mind, and now I eat everything in a fricassee, realizing that my Mom was right all along. It is always a fun conversation between us when we meet and a cute reminiscing of my childhood.

Check my YouTube Video: HERE

Μοσχαράκι Φρικασέ με σάλτσα Αυγολέμονο στη Χύτρα Ταχύτητας

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴⃒      ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

     3-4                   25 min.

ΜΑΓΕΙΡΕΜΑ ♨     ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

Συνολ:  1 ώρα             Εύκολο

Το φρικασέ είναι γαλλική λέξη που χρησιμοποιείται και στην Ελληνική κουζίνα, περιγράφοντας ένα φαγητό μιας κατσαρόλας από φέτες κρέας με φρέσκα χόρτα, σερβιρισμένο με λευκή σάλτσα λεμονιού. Παραδοσιακά, η πιο διαδεδομένη Ελληνική συνταγή για φρικασέ είναι με αρνί.

Αυτό που σας δείχνω είναι ένα αρκετά εύκολο φαγητό μιας κατσαρόλας με μοσχαρίσιο κρέας (πιο ελαφρύ στη γεύση), που ετοιμάζεται γρήγορα στη χύτρα ταχύτητας και σερβίρεται με την περίφημη σάλτσα Αυγολέμονο.

Αν και μπορεί να υποστηρίξετε ότι δεν είναι το πιο όμορφο πιάτο στην όψη, σίγουρα θα συμφωνήσετε ότι είναι ένα τέλειο «πάντρεμα» γεύσεων.

Ένα πραγματικά χειμωνιάτικο, εύγευστο εκλεκτό έδεσμα!

Δείτε όλες τις Συνταγές μου με την αγαπημένη σάλτσα Αυγολέμονο ΕΔΩ

 

ΥΛΙΚΑ:

Υλικά για το κρέας και τα χόρτα:

• 650 γρ. / 1 lb 7 oz Μοσχαρίσιο κρέας, Σπάλα, χωρίς κόκαλα, κομμένο σε μεγάλες φέτες

• 400 γρ. / 14 oz Μαρούλι, πλυμένο, χοντροκομμένο

• 400 γρ. / 14 oz φρέσκο Σπανάκι, πλυμένο

• 1 μέτριο ξερό Κρεμμύδι, ψιλοκομμένο

• 3-4 φρέσκα Κρεμμυδάκια, ψιλοκομμένα σε ροδέλες

• 1 ματσάκι φρέσκος Άνηθος, ψιλοκομμένος

• Φρεσκοαλεσμένο αλάτι και πιπέρι

• 1/3 φλ. / 80 ml Ελαιόλαδο

• 500 ml / 2 φλ. ΖΕΣΤΟ Νερό με 1 διαλυμένο κύβο βοδινού κρέατος

Υλικά για τη σάλτσα Αυγολέμονο:

• 1 μεγάλο Αυγό

• Χυμός από 1 & 1/2 Λεμόνι, περίπου 60 ml

• ½ Λεμόνι για γαρνίρισμα

ΜΕΘΟΔΟΣ:

Α. Μαγειρέψτε πρώτα το κρέας:

1. Ανάψτε τη φωτιά στο δυνατό και ρίξτε το Ελαιόλαδο σε μια μεγάλη, βαθιά χύτρα ταχύτητας.

2. Μόλις κάψει το λάδι, σοτάρετε πρώτα τις μισές φέτες μοσχάρι μέχρι να ροδίσουν λίγο γύρω γύρω και να σφραγιστούν οι χυμοί τους.

3. ΣΥΜΒΟΥΛΗ: Μην προσπαθήσετε να σοτάρετε όλες τις φέτες κρέατος μαζί. Αντί να τσιγαριστούν, θα βράσουν!

4. Μετά από 2' αναποδογυρίστε τις.

5. Μετά από 5', αποσύρετε από τη φωτιά και βάλτε τις σε μια πιατέλα.

6. Συνεχίστε σοτάροντας τις άλλες μισές μοσχαρίσιες φέτες.

7. Μόλις είναι έτοιμη και η 2η παρτίδα, προσθέστε το ψιλοκομμένο κρεμμύδι και τα φρέσκα κρεμμυδάκια και τσιγαρίστε τα μαζί για 2' ακόμα, ανακατεύοντας τακτικά.

8. Επιστρέψτε και την 1η παρτίδα κρέατος στην κατσαρόλα και χαμηλώστε τη φωτιά.

9. Ρίξτε στη κατσαρόλα το ζεστό νερό με τον διαλυμένο κύβο και ανακατέψτε όλα τα υλικά.

10. Σκεπάστε τη χύτρα ταχύτητας με το καπάκι της και δυναμώστε τη φωτιά. Μόλις η σφυρίχτρα αρχίσει να γυρίζει και να σιγοσφυρίζει, χαμηλώστε ξανά τη φωτιά και αφήστε το κρέας να σιγοβράσει για 45'.

11. Σημείωση: Μπορείτε να ψήσετε το κρέας και σε κανονική κατσαρόλα. Τότε χρειάζεστε περίπου διπλάσιο χρόνο βρασίματος, δηλαδή 1 ώρα και 30' και περισσότερο νερό!

12. Μετά από 45' σβήστε τη φωτιά και ανοίξτε το καπάκι.

13. Λίγο από το νερό έχει εξατμιστεί και το κρέας είναι σχεδόν τρυφερό. Ανακατέψτε απαλά να αναμειχθούν όλα τα υλικά και αλατοπιπερώστε, κατά βούληση.

 

Β. Φτιάξτε το φρικασέ:

14. Ανάψτε ξανά τη φωτιά, προσθέτοντας πάνω από το κρέας το ψιλοκομμένο μαρούλι και το σπανάκι με λίγο επιπλέον αλατοπίπερο. Πιέστε τα χόρτα να χωρέσουν στην κατσαρόλα.

15. Σημείωση: Ίσως χρειαστεί να τα στριμώξετε για να χωρέσουν στην κατσαρόλα αλλά θα μειωθούν σημαντικά μόλις ψηθούν!

16. Τοποθετήστε ξανά το καπάκι από πάνω και δυναμώστε τη φωτιά. Μόλις αρχίσει πάλι το σφύριγμα, χαμηλώστε τη φωτιά και αφήστε το κρέας και τα χόρτα να σιγοβράσουν μαζί για 15'.

17. Μετά από 15' τρυπήστε ένα-δυο χόρτα. Αν τρυπιούνται εύκολα, σβήστε τη φωτιά.

18. Αφήστε το φαγητό να κρυώσει για λίγο.

 

Γ. Ετοιμάστε τη σάλτσα Αυγολέμονο:

19. Σπάστε το αυγό σε ένα μπολ. Χτυπήστε το καλά με το σύρμα.

20. Προσθέστε το χυμό λεμονιού στο χτυπημένο αυγό. Χτυπήστε να ενωθούν καλά μεταξύ τους.

21. Προσθέστε μια κουταλιά από τη ζεστή σάλτσα του μαγειρεμένου φαγητού στο αυγολέμονο για να αυξήσετε τη θερμοκρασία του. Χτυπήστε καλά να ενσωματωθούν.

22. Επαναλάβετε ρίχνοντας κουταλιά-κουταλιά από τη σάλτσα μέσα στο αυγολέμονο μέχρι να ζεσταθεί σταδιακά! Να είστε υπομονετικοί με αυτή τη διαδικασία!

23. Συμβουλή: Αν δεν αυξηθεί η θερμοκρασία του αυγού, τότε θα κόψει μόλις το βάλετε μέσα στο ζεστό φαγητό.

24. Ρίξτε τώρα τη σάλτσα Αυγολέμονο μέσα στην κατσαρόλα, κάνοντας και τον «ρουφηχτό ήχο φιλιού» για 100% επιτυχία 😅 και ανακατέψτε απαλά να πάει η σάλτσα παντού.

25. Ζεστάνετε το φαγητό σας σταδιακά σε πολύ χαμηλή φωτιά πριν το σερβίρετε! Σβήστε τη φωτιά.

26. Για να τελειώσετε, πασπαλίστε από πάνω τον ψιλοκομμένο άνηθο και ανακατέψτε.

27. Το Μοσχαράκι φρικασέ με σάλτσα Αυγολέμονο είναι έτοιμο να καταβροχθιστεί! ΟΥΑΟΥ!

Δ. Προτάσεις σερβιρίσματος:

Σερβίρετε αυτό το πεντανόστιμο πιάτο αμέσως όσο είναι ακόμα ζεστό, σε πιάτα βαθιά σούπας με άφθονη από την καταπληκτική σάλτσα Αυγολέμονο!

Όλη μου η κουζίνα μυρίζει θεϊκά! Το μοσχαρίσιο κρέας είναι τόσο μαλακό που κυριολεκτικά πέφτει από το πιρούνι μου!

Σερβίρετε αυτό το λαχταριστό πιάτο με Κασέρι, Μελιτζανοσαλάτα και έξτρα λεμόνι για όσους το προτιμούν λίγο πιο ξινό. Μην ξεχάσετε πολύ ζεστό μαύρο ψωμί για να βουτήξετε στο λαχταριστό αβγολέμονο.

Δεν υπάρχει ένα ρητό: "Ο δρόμος για την καρδιά του άντρα περνάει από το στομάχι του;" Σερβίρετε αυτό το πιάτο, ακούστε τους ήχους δέους και με ευχαριστείτε αργότερα!

Απολαύστε το!!

Ε. Πληροφορίες φύλαξης:

Αφού κρυώσει το φαγητό, μπορείτε να το φυλάξετε σε αεροστεγές δοχείο στο ψυγείο για 1 εβδομάδα ή στην κατάψυξη για 1 μήνα.

Ξαναζεστάνετε είτε σε χαμηλή θερμοκρασία στο φούρνο μικροκυμάτων ή στο μάτι της κουζίνας σε πολύ χαμηλή φωτιά.

Ζ. Παιδική ανάμνηση:

Όταν ήμουν παιδί, δεν μου άρεσαν καθόλου τα μαγειρεμένα χόρτα.

Η μαμά μου δοκίμαζε τα πάντα για να με κάνει να τα φάω. Μια στο τόσο ετοίμαζε μοσχαράκι φρικασέ γιατί ήταν το αγαπημένο γεύμα του μπαμπά μου. Τη στιγμή που επέστρεφα από το σχολείο και μύριζα τα μαγειρεμένα χόρτα παραπονιόμουν ότι αυτό το φαγητό δεν είναι για μένα και αρνιόμουν να το φάω.

Κατέληγε να μου σερβίρει κυρίως το μοσχάρι με μια κουταλιά χόρτα ενώ εκείνη έτρωγε μόνο τα χόρτα. Τέτοιες θυσίες έκανε για να είμαι χαρούμενη. Όταν τη ρωτούσα, πάντα έλεγε ότι δεν πρόκειται για θυσία, μιας και τα χόρτα έχουν απορροφήσει όλες τις φανταστικές γεύσεις σε αυτό το φαγητό!

Όπως μεγάλωσα, άλλαξα γνώμη και τώρα τρώω τα πάντα στο φρικασέ, συνειδητοποιώντας ότι η μαμά μου είχε δίκιο τότε. Είναι πάντα μια χαρούμενη συζήτηση μεταξύ μας όταν συναντιόμαστε και μια γλυκιά ανάμνηση των παιδικών μου χρόνων.

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

#Youtube #dinner #maincourse #meat #beef #beef fricassee #vegetables #easter #easterfood #children #gluten #lactose #keto #winter #beef fricassee with avgolemono sauce #Μοσχαράκι Φρικασέ με σάλτσα Αυγολέμονο #Μοσχαράκι Φρικασέ στη Χύτρα Ταχύτητας #Μοσχαράκι Φρικασέ με σάλτσα Αυγολέμονο στη Χύτρα Ταχύτητας #μοσχαρακι φρικασε #μοσχαρακι φρικασε με σαλτσα αυγολεμονο

[vegansoon]

So I think you’re going to really really love this vegan burger, it is:

Super hearty

Filling and satisfying

Flavorful

Grillable

High in protein

Popular with vegans and non-vegans alike!

Leftovers keep very well in the fridge and can be enjoyed over the next couple of days, either reheated or just eaten cold.

5/5    ⭐ ⭐ ⭐ ⭐ ⭐    from 11 reviews

Author: Alison Andrews

Prep Time: 30 mins

Cook Time: 10 mins

Yield: 4

DESCRIPTION

Super hearty vegan burger! Perfectly grillable, highly flavorful and extremely satisfying, this is a burger that vegans and non-vegans alike will enjoy!

INGREDIENTS

For the Vegan Burgers:

1 cup (100g) Walnuts

1 cup (164g) Chickpeas (canned, drained well)

1 Tbsp Soy Sauce

2 Tbsp Tomato Paste

1 Tbsp Vegan Mayonnaise

1 tsp Hoisin Sauce

1 tsp Dijon Mustard

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1 tsp Salt

1/4 tsp Ground Black Pepper

1/2 tsp Smoked Paprika

1/8 tsp Liquid Smoke

1 cup (157g) Couscous (Cooked, Packed cup)*

1/2 cup (75g) Vital Wheat Gluten

For Basting:

2 Tbsp Vegan Barbecue Sauce

For Frying:

2 Tbsp Olive Oil*

For Serving:

Hamburger Buns

Lettuce

Sliced Tomato

Sliced Pickles

Sliced Avocado

Sliced Red Onion

Vegan Thousand Island Dressing

INSTRUCTIONS

Add the walnuts to the food processor and process until crumbly. Transfer to a mixing bowl.

Add the chickpeas to the food processor with the soy sauce and tomato paste. Process until well mixed in. You might have to stop a couple of times to scrape down the sides and start it up again before it will start to mix properly. Transfer to the mixing bowl with the crushed walnuts.

Add the vegan mayonnaise, hoisin sauce, dijon mustard, garlic powder, onion powder, salt, ground black pepper, smoked paprika and liquid smoke to the mixing bowl .

Add in the cooked couscous and the vital wheat gluten and stir until slightly mixed. Then get in there with your hands and form it into a big ball and then knead it about 20-30 times so that the wheat gluten can activate properly. You don’t have to worry about the wheat gluten being over-kneaded and causing them to be too tough because there is not a lot of wheat gluten used, so over-kneading is not too much of a worry here.

Divide into four sections and then either form each section into a burger shape with your hands or pat down into a round cutter to make a nice flat patty shape.

Add the olive oil to a frying pan and then add in the burgers, brushing on vegan barbecue sauce onto the tops of the burgers. Fry for 5 minutes on medium high heat and then flip them brushing barbecue sauce onto the other side. For best results don’t flip the burgers more than this, burgers hold up best when flipped as little as possible, so ensure the pan isn’t so hot that they burn.

If you’re cooking on the grill then make sure the grill is lightly oiled so the burgers won’t stick. Brush the burgers with barbecue sauce and then grill on one side for 5 minutes and then the other for 5 minutes. The timing can be a little different on the grill so you can also just play it by ear. They’re ready when they are nicely browned on both sides.

Serve on hamburger buns with lettuce, sliced tomato, pickles, avocado, red onion and vegan thousand island dressing.

NOTES

*The couscous should be packed into the cup very well, 157g which is the standard cup measure for a cup of cooked couscous is a for a very packed cup, so pack it in and press it down with a spoon and then pack in some more.

*If you’re frying the burgers in a pan then use the 2 Tbsp of olive oil. However, if you’re doing them on the grill then just make sure the grill is lightly greased so it won’t stick to your burgers.

*Nutritional information is for burger patties only (including olive oil for frying and barbecue sauce for basting) and excludes what the burgers are served with.

Category: Entree, Dinner, Savory

Method: Food Processor, Stovetop

Cuisine: Vegan

NUTRITION

Serving Size: 1 Burger Patty (of 4)

Calories: 449

Sugar: 6.6g

Sodium: 1068mg

Fat: 26.8g

Saturated Fat: 2.7g

Carbohydrates: 30.6g

Fiber: 5.9g

Protein: 23.4g

#Burger #Vegan

[carrotlunch07-blog]

Yogurt and Oats for Breakfast

Yogurt is a super versatile ingredient or dish in itself. This recipe for yogurt and oats contains all kinds of extra goodies to help you start the day right.

You love yogurt. It’s a health food, isn’t it? It’s even what they call a super food. But, is it really all it’s cracked up to be, or are there some things you should take into consideration when you choose yogurt to enjoy at home?

Yogurt has long been considered a healthy food to enjoy on a regular basis. Not only is it high in protein and important nutrients, but it also can aid digestion, boost your immunities, protect against osteoporosis, and promote heart health and a healthy weight.

However, for years yogurt companies have stuffed their yogurts with sugar and additives making it a little less impressive as a healthy food. The junk they put in can detract from some of yogurt’s innate benefits.

So, how can you enjoy yogurt without all the bad stuff? 

Buy or make it plain and dress it up yourself.

Yogurt: Health food or junk food?

As you know, over the last few years I’ve been doing some serious food reading. Not about cooking per se, but about nutrition, portion control, eating habits, our food sources, government regulations on food, and the way marketers try to get us to buy stuff. It has been an education to be sure.

Some of the books that have had a tremendous impact in how I think about food include:

It’s through the reading of these books that I’ve made slow shifts in how I shop and cook and in how my family eats. We’re not as “crunchy” as they come, but we don’t eat exclusively out of a box, either.

Slowly but surely, I’m making changes to improve my family’s diet without busting our budget. I cook more from scratch, and we try to avoid chemicals, artificial ingredients, processed sugars, and unfermented soy. I am working on making healthy eating easier over all.

One of the new wrinkles in this healthier eating paradigm, has been to examine the yogurt we eat.

Yogurt has always been one of my very favorite breakfast foods. In my non-pregnant and nursing years, I haven’t really been a milk-drinker, so yogurt and cheese help me keep up on my calcium.

Years ago I was a diehard Yoplait or La Creme fan. Coupons and sales were plentiful for those items so I could keep the refrigerator stocked to the brim, buying as many as 60 cartons at a time. I thought that I was buying “health food.”

It was only later when I started to reduce our intake of processed sugars and processed foods in general that I found out how SWEET these yogurts actually were. Plus, often they had all kinds of ingredients I couldn’t pronounce.

How to switch to plain yogurt

So, I made some changes. I started buying large 32-ounce cartons of plain, or sometimes vanilla, yogurt, preferably Cascade,  Mountain High, or Fage brands.

Not all my kids liked that change. But most of them have gone along with it, especially when honey or maple syrup is drizzled over the top. Occasionally I buy Trader Joe’s vanilla and blueberry cups, but not often.

If you or yours are slow to be won over to plain yogurt, consider one or more of the following toppings for plain yogurt:

maple syrup

honey

jam

fruit syrup

fresh fruit

granola or nuts

It may take some time, but you’ll be a convert before too long.

Uses for plain yogurt.

Plain yogurt is an incredibly versatile ingredient to keep on hand.

It’s great to use in baking instead of buttermilk. Just mix half yogurt and half milk as your buttermilk substitute.

Use it as a thickener in smoothies.

Mix it with whipped cream to reduce the fat and increase the protein in your favorite sweet topping.

Substitute it for sour cream in recipes to give an equivalent tang without all the fat.

Can you make yogurt at home?

Believe it or not, it’s incredibly easy to make yogurt at home! A few years ago I experimented with making yogurt myself. One night I tested two different methods:

I also read about the microwave/oven and cooler methods, but decided to go with these first two methods. The next morning I compared the yogurts I had made. They were like Laurel and Hardy, one was thick, the other thin.

The slow cooker method was good, but thin like buttermilk. Folks suggested that I strain the yogurt to thicken it, but it was so thin, the yogurt went right through the sieve. I used some in baking and churned the rest into frozen yogurt.

The yogurt incubated on the heating pad was thick and creamy. Since we like THICK yogurt, you can guess that I’m a fan of the heating pad method.

Try them both out and see for yourself which you prefer. I originally tested with whole milk, but have since made homemade yogurt with nonfat milk and it turned out fine and thick, albeit a little on the tart side in comparison.

My preferred method for making homemade yogurt is to combine 1 quart milk, 1/4 cup powdered milk, 2 tablespoons yogurt with live cultures, and to incubate it for 5 hours according to the heating pad method.

Enjoy Yogurt and Oats for Breakfast.

As a born Francophile, I’ve loved reading The French Women series by Mireille Guiliano and have been encouraged by many of the suggestions she has to offer for life, work, and good eats.

One of those habits that I’ve adapted for my own is what Ms. Guiliano calls “Magical Breakfast Cream”. I can’t vouch for its magical properties, but I know that I like it, at least how I tweaked it.

I’ve made some significant changes to her recipe. Her recipe calls for shredded wheat cereal instead of oats, flax seed oil instead of meal, and orange instead of lime, as well as the addition of ground nuts. My tweaks are thanks to what I normally stock in my pantry.

This variation has become my daily breakfast, packed with protein and filling enough to get me through the morning.

Yogurt is a super versatile ingredient or dish in itself. This recipe for yogurt and oats contains all kinds of extra goodies to help you start the day right.

Cuisine: American, French

Keyword: oatmeal, oats, yogurt, yogurt and oats

1/2 cup plain greek yogurt

2 tablespoons rolled oats not cooked

1 tablespoon chopped roasted almonds

1 teaspoon flax seed meal

the juice and pulp of half a lime

1 teaspoon honey

In a small bowl, layer the ingredients in the order listed. Stir or not, depending on how you like it.

Level up your meal planning and prep.

Need a little extra motivation to get on your meal planning game? Want to make lunch packing less of a drag? Creating a kitchen survival kit to help you WIN in the kitchen this school year.

I’d love for you to join me for the next Mom’s Kitchen Survival Workshop!

Together, we’ll create a plan to help you get dinner on the table every night, fill your freezer with wholesome snacks and breakfasts, finesse your lunch-packing skills, and even make sure you get a daily dose of MOM food.

Learn more here so that when registration opens, you won’t miss out.

Source: https://goodcheapeats.com/2018/09/morning-yogurt-and-oats/

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

[wholesomebellies]

Vegetable Pakora

Marrying into an Indian family has been an absolute blessing on so many levels.  Most importantly was the opening I received into a cuisine I had absolutely no idea about.  Growing up in an Italian family with my mum as a chef I lived and breathed Italian food (no complaints here). So when I met my now husband and had my first meal at his family home, it’s fair to say I was a tad nervous.  The flavours I encountered that day were completely new to me and I must be honest – it wasn’t love at first site!  But overtime I grew to enjoy the new flavours and now I absolutely adore Indian food.

My mother-in-law is an incredible cook and she has shared some of her recipes with me, which I’ve put my own spin on.  This would have to be an absolute favourite Indian dish for me, and I’m quietly confident you’ll agree.

Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes Serves: 8

Ingredients 1⁄2 cup almond milk 1⁄2 head of cauliflower 1 cup of frozen peas 2 potatoes 2 teaspoons salt 2 teaspoons amchur 1 onion 1 teaspoon turmeric powder 2 teaspoons coriander powder 2 teaspoons ground cumin 2 1/2 cups chickpea flour 1 cup water Light olive oil for frying

Method

Peel potato and cut extremely finely and place in a large bowl (potatoes need to be cut into very small pieces – about 1cm.

Cut the cauliflower and onion very finely.  An easy way is to place them in a food processer (one vegetable at a time – so onion first and then cauliflower).  Place in bowl with potatoes.

Add peas to the potato, onion, and cauliflower.

Add salt and spices and mix through vegetables well.

Add chickpea flour and water and mix until you form a thick sticky mixture.  You will need to use your hands to massage the spices and flour into the vegetables. This will help release some water from the vegetables and form a thick mixture.  The mixture needs to stick together to form a small ball.

Heat up a saucepan with a generous amount of light olive oil.

Place a spoonful of the mixture into the oil. Turn over when cooked to cook other side.

Serve with my delicious coriander chutney.