#2 tablespoons olive oil

[foodshowxyz]

Garlic Beefsteak with Mushrooms and Béchamel Sauce

Ingredients:

Steak:

2 beef steaks (such as ribeye or sirloin), about 1-inch thick

2 tablespoons olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Fresh rosemary sprigs (for garnish)

Mushrooms:

1 cup mushrooms, sliced (such as cremini or button)

1 tablespoon butter

1 clove garlic, minced

Salt to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups milk

Salt and white pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Steak:

Season the steaks generously with salt and black pepper.

In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.

Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.

Remove steaks from the skillet and let them rest.

Cook the Mushrooms:

In the same skillet, melt butter over medium heat.

Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.

Season with salt to taste. Remove from heat and set aside.

Make the Béchamel Sauce:

In a saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in the flour and cook for about 2 minutes without letting it brown.

Gradually add the milk, whisking constantly to prevent any lumps from forming.

Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.

Assemble the Dish:

Place the rested steaks on a warm plate.

Top the steaks with the sautéed mushrooms.

Pour the warm béchamel sauce over the steaks and mushrooms.

Garnish with fresh rosemary sprigs.

[banhbotloc]

[ID: 3 photos of an oval baking dish with marinated chicken thighs, tart cherries, and rosemary show 1) the dish before baking with the chicken barely visible under the pile of cherries, 2) after baking, with the chicken in a brown sauce with the cooked down cherries, and 3) with a spoon and only one piece of chicken left. End ID]

the beginnings of the end of farmers market cherry season, celebrated with genuinely my new favorite recipe: bone in skin on chicken thighs + olive oil + balsamic + lots of shallots + honey + tart cherries + rosemary + salt + pepper

[lerenarddenuit]

Enjoy Keto Herb Rubbed Pork Loin Roast, which is very tasty. This is a delicious paleo and low-carb meal because the herbs make the pork loin smell great and go well with it. #KetoRoast #LowCarbDinner #PaleoRecipe

Ingredients: 1 3-4 lbs pork loin roast. 2 tablespoons olive oil. 2 teaspoons dried rosemary. 2 teaspoons dried thyme. 1 teaspoon dried sage. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Sage, garlic powder, onion powder, salt, and pepper should all be mixed together in a small bowl to make the herb rub. Use paper towels to dry the pork loin roast. Cover the pork loin with a lot of olive oil by rubbing it on. Spread the herb rub generously over the whole pork loin, pressing the herbs into the meat to help them stick. Put the pork loin in a roasting pan or on a baking sheet with a wire rack inside it. For medium-doneness, roast in an oven that has already been heated for about an hour, or until the internal temperature reaches 145F 63C. Take it out of the oven and let it cool for 10 minutes before cutting it. Cut up this tasty Keto Herb Rubbed Pork Loin Roast into slices and serve for a delicious meal. It's also paleo-friendly and low-carb. Low-Carb Dinner #PaleoRecipe #KetoRoast

#KetoHerbRubbed, #SavoryRoast, #PaleoKitchen, #PaleoRecipe

Mariah J

[all-fitness-world]

low Carb Dinner

[hedgehog-moss]

what do you usually make for dinner? i’m looking for new things to try and the food you show in your photos always looks so tasty

Hi :) I have very seasonal menus, here are some of my go-to summer dishes:

Rice salad with lentils, maize, tomatoes, hard-boiled egg, rocket. My salad dressing is olive oil + sunflower oil + cider vinegar + Dijon mustard + whatever herbs I have at hand (usually thyme, basil, sage, rosemary)

I also make a salad-salad with the same dressing but with just lettuce and some rocket + walnuts + goat cheese + my homemade spicy plum-raisin chutney, or a fig chutney. Classic but delicious.

My laziest salads are potato-herring-red onions salad, or just grated carrots & black radish (and dressing obvs)

I love cold tomato soup in summer—I don't think I'm allowed to call it gazpacho because I don't like cucumber and have banished it from this recipe. It's just normal tomato soup with some olive oil, onion, garlic, Espelette pepper, and herbs, and I keep it in the fridge. I'm proud to say all the ingredients save the olive oil are from my greenhouse! Cold beetroot soup is also great, I often have cold soup with croûtons + a hard-boiled egg for supper (and then cheese + bread, and often dark chocolate + bread for dessert if I haven't made any dessert. Plus a fruit)

The chocolate tart I described here is to be eaten cold so it's a nice summer dessert (and breakfast). I keep carrot cake in the fridge too and since my recipe makes for a very moist cake it's very refreshing (I am positive I shared this recipe on here before but tumblr's blog search is useless :( It's my abuela's pastel de zanahoria esponjoso made with biscuit crumbs instead of flour, it's somewhere on this blog I swear, I remember illustrating it with a little carrot drawing 😭)

Another refreshing summer dessert is compote (or do you call it fruit purée?) Right now my favourite flavour is apple-plum (mostly because that's what I currently have and your own fruits always taste better<3) I just put a few (three?) apples to cook in a pan with a bit of water, a couple of tablespoons of sugar, a dash of lemon and a bunch of red plums, let it cook then blend it and put it in the fridge. Three weeks from now I will be drowning in blackberries and apple-blackberry will be my favourite flavour.

Quiche!! Endless possibilities with quiche. I like to make a quiche-ratatouille combo—I start with sautéing whatever vegetables I have (often courgettes, tomatoes, a couple of potatoes, maybe an aubergine & bell pepper, + Espelette pepper, onions, basil) in a pan with some olive oil; while it's cooking I prepare the body of the quiche in a bowl (20cL of milk, 2 or 3 tablespoons of flour, 2 eggs, some herbs and a tiny bit of olive oil for luck). I make a pie crust with flour, water, salt, oregano and olive oil (sorry I'm from the Mediterranean, I put herbs and olive oil everywhere). I spread the ratatouille on the pie crust then add the milk/egg mixture on top of it, then add little bits of cheese on top (gruyère or bleu or St Nectaire personally). I eat it with a side of rocket, it's perfect. And very colourful:

When I'm too lazy to do the ratatouille (and quiche) steps I just make a tomato tart—the same pie crust as above, then I spread Dijon mustard over it then cover it with sliced tomatoes, and add some (obligatory) herbs and olive oil. It's less effort and also looks very summery:

Some favourite autumn-spring dishes: vegetable lasagna, chilaquiles, hachis parmentier with mashed pumpkin, fish brandade, potato-courgette gratin (with blue cheese)... Then winter is for comfort foods like camembert fondue, risotto, calzones, pumpkin-chestnut soup, and crêpes—the savoury kind with sarrasin flour, what we call galettes. I grew up eating a ton of fish and seafood but I've curbed this habit due to environmental worries—hence why I'd like to raise edible fish in my greenhouse tanks! I get to eat a lot of eggs thanks to my hens, but I don't eat meat very often—hardly ever in summer except if I'm invited for dinner at someone's house. Sometimes I buy a homemade duck terrine from my neighbour and have a tartine for apéritif. My cold-season dishes call for ham in galettes and chicken in chilaquiles / risotto / quesadillas, and I make my hachis parmentier with duck. But yeah soup / salad / 'ratatouille quiche' and pasta with veggie sauce are my staples.

This list lacks pasta, I eat a lot of pasta. But mostly in autumn and spring; I just prepare my sauce in summer and store it for later. I also prepare & freeze a lot of soup and vegetable mash in summer with my greenhouse harvests. I often eat green beans as a side with my crêpes or other winter dishes because they grow so fast and incessantly in summer, my freezer ends up stuffed with bags of green beans. My usual pasta sauce is pretty much the same ratatouille combo as above (minus the potatoes so it's less thick), sauté'ed in a pan with olive oil, I also add an egg, parmesan (sometimes extra blue cheese or emmental) and liquid cream, then blend everything. I have a lot of courgettes and tomatoes right now, industrial quantities of basil and rocket, and beautiful Ecuador purple chili, so I've been making lots of jars of this sauce and also my new basil-rocket-cashew pesto! October-me will be thankful.

[eatstarz]

I’ve decided to stop gatekeeping the best brownie recipe I’ve ever made

Ingredients:

1/2 cup melted butter (make sure it’s HOT) I use salted butter and don’t add any salt later

1 tablespoon oil (I use olive oil) This is what makes the FUDGY

1 1/8 cup granulated sugar

2 eggs (fresh eggs make this better tbh)

2 teaspoons vanilla extract

1/2 cup flour

1/2 cup cocoa powder (I use Hershey’s)

if using unsalted butter add 1/4 teaspoons salt

Recipe:

preheat oven to 350° F

grease/ line 8 inch cooking pan and set aside

combine oil, sugar, and butter, whisk well for about a minute (I do everything by hand bc I don’t have a stand mixer or anything)

add eggs and vanilla and beat until lighter in color, about a minute

add flour and cocoa powder (and salt), at this point you wanna switch to a spatula to mix these until they are just BARELY combined

pour into your pan, smooth out the top, and COVER the top in chocolate chips (and/or nuts)

bake for 20-25 minutes (I usually bake mine for 21:30) they are done when the center of the pan DOESNT jiggle

allow them to cool to room temperature before slicing (I’m very bad at this part bc I get impatient )

if you cut the too early and they seem super like doughy (?) it’s fine they will harden a little bit as they cool

[femmefatalevibe]

Femme Fatale Guide: Habits To Become Your Best Self In 2023

Some habits, routine ideas, and mindset shifts to help make 2023 your best year yet. Hope this helps and inspires you to reach your goals for the next 12 months. Remember to work hard and take care of yourself. Once you put your mind to it, the sky is the limit! xx

Make Your Meals Plant-Based & Produce-Focused: Center your meals around a variety of vegetables, fruits, plant proteins, potatoes, and unprocessed plant-based fats (avocado, nuts, seeds) and minimal whole grains.

Get Creative With Stress Eating Substitutions: Discover healthy swaps for your meals and snacks to ensure what you're eating without sacrificing your goals. Some simple substitutes include mixing in cauliflower rice into your whole grain rice to add nutrients/volume while slashing the calories, using half an avocado with lemon as a salad dressing over spoonfuls of olive oil, swapping meat for lentils in a chill, soups, or stir fry, choosing frozen grapes or whipped bananas with berries over candy or ice cream for a sweet treat, etc. Remember: Spices and seasoning are your best friends.

Be Mindful of Your Beverage Consumption: Consuming enough water is essential. However, if you get bored with water, add some herbal and black tea, black coffee, or fruit-filled water into the mix. Cinnamon, vanilla, and apple or peach teas are great options to satisfy cravings and prevent mindless snacking (not a substitute for food – eat if you're genuinely hungry). For the winter season, try using some pure cocoa powder with hot water, vanilla extract, and a tablespoon or two of plant-based milk for a healthy hot cocoa drink.

Prioritize Long Walks: Carve out 1-2 hours of your day to get 10-12K steps in at least 5 days a week. Go outside if possible or jump on a treadmill/walking pad to get in some movement while watching TV, talking on the phone, or catching up on some emails.

Find A Simple Resistance Workout You Love: Yoga, pilates, or an at-home weight-training or body-weight exercise you can do at home. Browse different YouTube videos for 10-30 minute workouts to try or sign up for a class in your local area to make it a more social experience (and force yourself to take accountability to show up in the first place).

Create Short & Long "Bookend" Routines: Create a simple routine for the beginning and end of the task-filled portion of your day. For most of us, these routines would be done in the morning and evening/at night before and after work, school, or doing chores/errands. Let go of the rigid idea that these routines need to be done at certain times of the day. Set yourself up to win and tailor them to your schedule. Consider these short routines (like drinking a cup of coffee/tea, reading, meditation, journaling, a walk, or a short dancing session) your warm-up and cool-down sessions of the day. Having these rituals to look forward to will give you the energy and motivation to do what you need to get done each day.

Practice This 10-10-10 Mindfulness Practice: Make time for at least 10 pages of reading, 10 minutes of meditation, and 10 minutes of journaling daily (This can include shadow work) either in the morning or nighttime to clear and reset your mindset for the day.

Take An Hour To Plan Out Your Week: It's most convenient to do this power hour on a weekend (I typically reserve an hour before dinner on Sunday for weekly planning). Write out all of your main work tasks, schedule any due date reminders (for work, bills, chores, and other life necessities), must-do errands, emails and calls or appointments to make, etc.). I like using the Productivity Planner from Intelligent Change and my Reminders app/Google calendar via iCloud to sync deadlines and times to schedule messages/tasks/bills, so everything will be in front of me at the correct time throughout the week.

Prioritize 1-3 Tasks Daily: You might need to choose one large project to work on in small chunks or select a "Big 3" for the day, depending on how complex, lengthy, and time-consuming your projects/errands or appointments are for the day. Using this method allows you to be efficient, streamline your life, and feel productive without overwhelming yourself on the regular (the fastest route to burnout).

Make A Life Admin Schedule (and Stick To It): Choose days (and times if possible) of the week to update certain spreadsheets, batch reply to less urgent messages, clean your house, do laundry, grocery shop, etc. Scheduling these tasks ahead of time eliminates half of the battle for following through on what you need to do. Eventually, you will make these tasks into habitual routines that your brain will allow you to execute effortlessly as though you're in autopilot mode.

Mind Your "Circle of Influence": Do an intake on the 5-10 people you speak to the most or value in your life. If you're an employee, it is probably best to not include your boss or coworkers in this consideration list, as you need to work amicably with them regardless of your personal feelings. Look how you feel during your interactions with your friends, family, intimate partner, or an adjacent love interest. Consider how they speak to you, about themselves, and the topics your conversations are focused around. See if they align with the person you want to be and your goals. Evaluate how close you want to be and what parts of your life you think would be the most beneficial for you and the relationship going into 2023.

Set Boundaries: Understand your expectations, non-negotiables, and limits in every area of your life. Communicate these principles to others clearly, so they know when they are overstepping. Don't tolerate disrespect, but also don't expect others to be mind-readers. If someone knows that they're crossing your boundaries, it is easy to draw the line in the sand and walk away without the guilt or shame that can arise when conflicts originate from a lack of healthy communication.

Incorporate One Creative Practice Into Your Week: Reinvigorate your mind by engaging in at least one hour of creative activity per week. Try drawing, creative writing, poetry, singing, dancing, painting, pottery, jewelry making, graphic design, photography, etc. Even taking a foreign language course or creating a Pinterest inspiration/mood board or organizing your home/closets in an aesthetically-pleasing way counts. Figure out what creative outlet(s) you find satisfying. Prioritize scheduling this practice into your schedule weekly.

Refine Your Signature Look: Edit your wardrobe, try out a new haircut, or change up your makeup routine, nail color, or signature scent. Consider how you can close any gaps between your authentic personal style and how you present yourself on a day-to-day basis. Create an inspiration board if needed to help yourself define your unique aesthetic and gradually work towards embodying your ideal look.

Keep A "Praise" Archive: Create a record of all of the messages you receive highlighting your achievements, milestones, recognitions, or compliments. Compile a folder that acts as your "praise" archive for every area of your life. Create a folder in your work email inbox to save all of your professional achievements, praise, and positive contributions. Do the same for your personal email. Create a folder in your photo album of screenshotted texts. Keep a running list on your "Notes" app of any compliments you receive on your conversational contributions, actions, attire, personality, smile, etc. Hyping yourself up to connect to your highest self.

Create A "Siren" Kit: Take note of all of the clothing, scents, songs, cosmetics, phrases, people, and other aspects of your environment that empower you to feel your sexiest. Keep all of these items/songs/texts together to make it simple to set the mood before engaging in some indulgent action or revisit when you need a boost of confidence throughout your week.

Do A Financial Audit: Create an income/expenses spreadsheet to understand your current spending behavior and budgeting plan going forward. Set up your 2023 financial goals and projections, including target amounts for income, savings, and investments.

Give Yourself A Weekly "Treat": Find a healthy indulgence that you can strategically incorporate into your week. This "treat" can be a massage or nail appointment, permission to watch a movie or a couple episodes of a TV show, a serving of your favorite dessert or a glass of wine, etc. Life is meant to be enjoyed. Consider regular indulgence as an act of self-care not as a sign of weakness or self-destruction. Embracing pleasure does not require guilt or external permission.

Happy New Year, loves! Cheers to an abundant 2023 xx

[beautyandlifestyleblog86]

Nutrient-Packed Salmon With Roasted Vegetables ——-

Ingredients:

* 4 salmon fillets

* 1 large sweet potato, cubed

* 1 red bell pepper, sliced

* 1 cup Brussels sprouts, halved

* 1 tablespoon olive oil

* 1 teaspoon garlic powder

* 1/2 teaspoon paprika

* Salt and pepper to taste

Instructions:

* Preheat oven to 400°F (200°C).

* In a large bowl, combine sweet potato, bell pepper, and Brussels sprouts. Toss with olive oil, garlic powder, paprika, salt, and pepper.

* Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

* While vegetables are roasting, season salmon fillets with salt and pepper.

* Heat a large skillet over medium-high heat. Cook salmon for 3-4 minutes per side, or until cooked through.

* Serve salmon with roasted vegetables.

Optional: For an extra boost of nutrients, serve with a side of quinoa or brown rice.

This dish provides a good source of —-

* Protein from the salmon

* Vitamin A from the sweet potato

* Vitamin C from the bell pepper

* Vitamin E from the olive oil

* Iron from the sweet potato and Brussels sprouts

* Zinc from the salmon

* Healthy fats from the salmon and olive oil

This dish combines lean protein, healthy fats, and a variety of vitamins and minerals for a delicious and nourishing meal.

[something-something-peaceful]

Oh boy time for a recipe that’ll probably be thrown into the forgotten depths

Chocolate lemon cupcakes

Chocolate cupcakes

* 1 cup (130g) all-purpose flour

* 1 cup (207g) sugar

* 6 tbsp (43g) unsweetened cocoa powder

* 1 tsp baking soda

* 1/2 tsp salt

* 1 large egg

* 1/2 cup (120ml) buttermilk

* 1/2 cup (120ml) vegetable oil (I used a majority of olive oil and used about 1/4 cup vegetable oil, I didn’t specify any better because fuck you and I don’t wanna)

* 1 tsp vanilla extract

* 1cup (120ml) hot coffee

Lemon Curd:

* 4 large eggs

* 1 cup granulated sugar

* 1/2 cup lemon juice fresh squeezed, from one large lemon

* 1 Tbsp lemon zest from one large lemon

* 6 Tbsp unsalted butter cubed

Frosting

* 1 cup (240 ml) heavy cream, cold

* 2 tablespoons (16 g) powdered sugar

* 1 teaspoon (3 g) cornstarch

* 1 teaspoon (2.5 ml) vanilla extract

For the cupcakes

1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.


2. Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.

3. Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Add the water to the batter and mix until well combined. The batter will be very thin.

6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. (I have a shitty oven so I added ten more minutes to the bake time after I checked if it was fully cooked, just start off with 5 minute increments, if you want to be more cautious) 


7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

Lemon Curd:

* Place eggs and sugar into a small pot, whisk to combine. Add lemon juice, zest, and butter. Cook over medium-low heat whisking constantly until mixture thickens and coats the back of a spoon.


* Transfer to a glass bowl and lay plastic wrap directly on the surface to prevent a skin from forming. Chill for 1 hours to almost set. 


Frosting

1. Chill the Bowl and Whisk: Begin by chilling your mixing bowl and whisk (or whisk attachment) in the freezer for at least 15 minutes. This helps the cream whip up faster and increases volume.

2. Combine Dry Ingredients: Mix powdered sugar and cornstarch in a small bowl. This ensures even distribution of the cornstarch in the whipped cream.

3. Whip the Cream: Pour the cold heavy cream into the chilled bowl. Using an electric mixer, start whipping the cream at a low speed, gradually increasing to medium-high as it thickens.

4. Add Sugar and Cornstarch: Once the cream starts forming soft peaks, gradually add the sugar and cornstarch mixture, continuing to whip.

5. Add Vanilla Extract: As the mixture thickens to stiff peaks, add the vanilla extract and continue to whip until well incorporated and the cream holds stiff peaks. (Probably make the frosting after the cupcakes have fully set)

Assembly

1. Remove the core of the cupcakes with a knife or a cupcake corer, you need a hole

2. Put almost solid curd in the center of the cupcakes, preferably with a piping tip.

3. Let curd set fully in the cupcakes for 1 hour more

4. Pipe on frosting, and serve

**note that this is posted on the same day is was baked, I can’t say how well the whipped cream frosting will hold up.

**a large cookie scoop helps with filling the cupcake liners. I used 2 scoops of the largest one I had

**normally you’re supposed to fluff your flour, but I was worried it would be too liquidy so I just scooped the flour from the container, like a heathen.

** I know I should half the recipe for the lemon curd, because there was a little left and it was overflowing out of the cupcakes a little, but it could be the fact the cupcake holes weren’t big enough. It wasn’t that much plus, you could mix the cake that’s left over from the removal of the middles with it, so idk.

I suppose I should put a useless story like all other blogs.

It was my possible step brother’s birthday and there was a mix up with the 2 cakes. Instead of chocolate raspberry and vanilla lemon cake, the bakery mixed up the flavors and reversed it. And me being weird I kinda liked it. So here’s a recipe that basically makes that cake. Why are these so long? Like that story was simple and easy. You could easily just say “my mom made this a lot when I was a kid.” Like I’m pretty good at writing a whole essay about something that doesn’t matter, evidence and an explanation, everything you could need. Would anyone even read this? It’s a recipe on tumblr, if I posted this on Pinterest maybe but even then most people I know don’t like citrus and chocolate. I offered some cupcakes to my grandma but I actively left out that the custard is lemon flavored, because I knew she’d make a virtual face at it. I want to show my creations but I can’t do that when no one is willing to try it. My mom was easy to convince because sugar. This is long because that’s the whole joke, for this whole piece about a simple story to be far too long when people just want the recipe. Would this bit even work? It’s all at the end, not at the beginning like every other blog does but I understand how frustrating that shit is. And like since I’m dragging it out it’ll only be more of a nuisance to the people wanting to see the recipe. Should I just half the lemon curd recipe? Do people even read the notes about the recipe? I sure don’t also. I also should’ve put proportions sizes but I don’t wanna put effort in remembering or counting. 8+6+1…. Uhhhh 15 cupcakes that I made. How likely is it that government secrets are put in these long bullshit paragraphs? I hope I get some criticism on this recipe there was a fair amount of research and rewriting. I forgot the name for cupcake liners btw, I had to ask my mom what they were called so that was a little awkward because I was making some more notes on the recipe while doing so. I wonder how I’m going to transport those cupcakes, I mean my grandma’s house isn’t that far of a walk but also it’s kinda hot and I don’t have any boxes also it’s night. Is this paragraph long enough that the joke gets hammered in? I don’t think it’s long enough but I could be wrong, I suppose I should write some more nonsense to add to the word count. Anbdndjdjelskxnjskwjsjzjksnsbsjkwksbhsjsksnsbsjkwndnzjsknwnsjsksks. Space. Ajkdndjoelndkkpl high ndkskskskndjjdksksnnsjsk. I got my cats some new toys recently, they’re touch activated and they make noises and move around. Of course I think they primarily like them because of the cat nip. I think I’m going to stop writing this, I’m getting bored and I don’t have much to say rn.………………………………………………………………………………………… I hope I don’t explode after this…………………………………….. my phone is spacing out this out weirdly, idk what that’s about…………………………………………………………………..do you think aliens are real?………………………………………are ghosts real?……………………………………………………………………. How do food bloggers end these anyways? I’ve never read the paragraphs but they have to at some point, right? ……………………………………………………………………..I think half the reason why food bloggers have such long paragraphs is because we’re encouraged to make a whole essay whenever we’re writing something. I know I am…………………………I’m probably wrong……………………. It probably forces more ads onto the screen at once………………….aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaAAaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa…………… I know it doesn’t matter but I wonder how the tumblr algorithm works, like do they prefer to show longer or shorter posts? Of course it could be our decreasing attention spans. I like spam, it’s not that bad, of course I’m probably a couple of sprinkles of salt away from death……………..I’m tired……………………… I think it’s time to stop typing, I think my space button is starting to die.

[forkfulofflavor]

Vegetarian Cheesy Mushroom Sliders Ingredients: For the Sliders: 4 tablespoons unsalted butter, divided 1 tablespoon olive oil 1 pound mixed mushrooms, sliced 1 large shallot, thinly sliced 2 cloves garlic, minced 2-3 sprigs thyme, about 1 teaspoon, chopped 1/2 teaspoon kosher salt 1 teaspoon tamari (or Worcestershire if not vegetarian) 1 cup Gruyère, grated 1 cup Fontina, grated 1 package savory slider rolls (12-count) For the Topping: 2 tablespoons unsalted butter, melted 3 tablespoons Parmigiano Reggiano 1/4 teaspoon garlic powder 1/4 teaspoon kosher salt Directions: Preheat the oven to 350°F (175°C). In a large skillet over medium heat, add olive oil and 2 tablespoons of butter. Add the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Add the remaining 2 tablespoons of butter, along with the shallots, garlic, and thyme. Sauté until the shallots are softened, about 3 minutes. Add the salt and tamari, cooking for an additional 3 minutes until well combined. Meanwhile, prepare the topping by melting the butter in a small bowl. Stir in the Parmigiano Reggiano, garlic powder, and kosher salt. Slice the slider rolls in half horizontally, placing the bottom half in a parchment-lined baking pan. Layer with half of the grated cheese, followed by the mushroom mixture, then the remaining cheese. Cover with the tops of the rolls. Brush the tops of the rolls with the melted butter topping. Bake for 12-15 minutes, until the rolls are golden and the cheese is melted. Slice into individual sliders and serve warm. Enjoy! Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 200 kcal per slider | Servings: 12 sliders These Vegetarian Cheesy Mushroom Sliders combine the earthy richness of sautéed mushrooms, creamy Gruyère and Fontina, and a warm, herb-butter topping for an irresistible bite-sized treat. The mushrooms are seasoned with thyme and tamari, adding depth and umami, while the melty cheese brings creamy, savory indulgence. These sliders are perfect for sharing, making them an ideal option for parties, game days, or cozy gatherings. The buttery, golden rolls hold everything together, enhanced by a savory topping of Parmigiano Reggiano, garlic powder, and melted butter. This delightful combination of flavors and textures makes these sliders a crowd-pleaser that everyone, vegetarian or not, will adore. Serve warm for the ultimate cheesy comfort experience!

[foodshowxyz]

Crispy Chicken Tenders with Béchamel Sauce

Ingredients:

Chicken Tenders:

1 pound chicken tenders

1 cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs or panko

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Oil for frying

Seasoned French Fries:

2 large russet potatoes, cut into fries

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk

Salt and pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Chicken Tenders:

In one bowl, place the flour seasoned with garlic powder, paprika, salt, and pepper.

In a second bowl, have the beaten eggs.

In a third bowl, have the breadcrumbs.

Dredge each chicken tender first in the flour, then dip in the egg, and finally coat with breadcrumbs.

Heat oil in a large frying pan over medium heat and fry the chicken tenders until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Bake the French Fries:

Preheat your oven to 425°F (220°C).

Toss the cut fries with olive oil, garlic powder, paprika, salt, and pepper.

Spread out the fries in a single layer on a baking sheet lined with parchment paper.

Bake for 25-30 minutes or until crispy, flipping halfway through.

Make the Béchamel Sauce:

In a saucepan, melt the butter over medium heat.

Stir in the flour and cook for about 2 minutes until the mixture is pale yellow and bubbly.

Gradually whisk in the milk, and continue to cook, whisking constantly until the sauce thickens, about 5-7 minutes.

Season with salt, pepper, and nutmeg (if using). Cook for an additional minute and remove from heat.

Serve:

Arrange the chicken tenders and French fries on a plate.

Drizzle the béchamel sauce generously over the chicken tenders.

Optionally, garnish with parsley and ground black pepper.

[kcrossvine-art]

Heya folks! Its been a bit, food insecurity is a bitch, but today on the quest of cooking our way through Lord of the Rings we're gonna be making a dish exclusively mentioned in the 2007 MMO-

We will be making a Rohan Pasty! 

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into a Rohans Pasty?” YOU MIGHT ASKBasics. Meat n potatoes of your meat-in-dough food. .

All-purpose flour

Salt

Baking powder

Vegetable oil

Olive oil

Ground beef

Garlic salt

Ground cumin

Chili powder

Dried oregano

Waxy potato

Garlic

White onion

Egg

"A delicious local pastry filled with beef and potatoes."- LOTRO Rohan is a kingdom of humans in middle-earth, and the description point towards a cornish pasty (yes, pasty not pastry). Oddly enough the image is more of an empanada but you win some you lose some. This heritage informs much of the shape and ingredients of this dish, however we're opting to cook most of the ingredients before adding them in, contrary to going in raw as a cornish pasty calls for. I chose to deviate here because cooking beforehand allows more seasoning to be crammed in. The english hate seasoning.

AND, “what does a Rohans Pasty taste like?” YOU MIGHT ASK

Tastes like the best pot pie youve had, less soggy

Excellent for an after-rugby/martial arts/soccer dinner

The potatoes are foundational

Despite needing the least work

Pasta salad (cucumber, olives, pepperocini) would pair well as a side

And would also pair well with beer

This meal bears the gold star sticker of not having any major issues! Hooray! Maybe its increased comfortability in the kitchen, or maybe its because of how very simple this one is. Chopped roasted bell pepper might be good in the filling in the future.

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Get the dough ready ahead of time- its mentioned in the recipe below but i also wanted to say a foreword here that it needs to sit in the fridge for a few hours. Just so ya dont get everything out and realise itd take too long for dinner tonight. Speaking of dough, i feel like it could have more flavor added to it. Its bland and although its not part of the tradition of the meal its based off of, cornish meat pasty, it might be nice to add some spices like cumin or black pepper to the flour. 

The meal reheats perfect- wrap in papertowl and put it in the microwave for 30 seconds per pasty.

When picking your potatoes make sure theyre "new" potatoes (baby ones) or whichever potato with the least amount of starch you can get. Its important for it to cook inside the pasty that it not have too much lest it get Mushy Bad.

Another thing about its real-life inspo; Cornish pastys were workers food, stuff you could carry into the mines, stuff thatd reheat well. You could hold the crust with your dirty hands and throw it away once you ate the rest. I always feel partial to these foods. Although I'd still eat the dirty crust.

This recipe earns a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Dough Ingredients:

370g all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

74g vegetable oil

240g warm water

Filling Ingredients:

2 tablespoons(ish) olive oil

1 pound ground beef

2 tablespoons tomato paste

Garlic salt to taste

Ground cumin to taste

Chili powder to taste

Dried oregano to taste

5 cloves garlic, minced

1 white onion, diced

Method:

Combine flour, salt and baking powder.

Add oil and water into mixer with dough hook running at medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl.

When mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix just until dough is smooth.

Take the dough ball, safely wrap it, and transfer to fridge. Let sit for at minimum 2 hours.

For the meat, get a large skillet, and add some olive oil over medium heat. Add the ground beef and garlic salt, cook until the beef is cooked completely.

Drain the beef and set aside.

In the same pan, add the garlic, onions, cumin, chili powder, oregano, and salt.

Cook until the onions are softened but not brown, 10 to 15 minutes. Re-add the beef and cook over low heat for about 5 more minutes.

Back to the dough, transfer dough from fridge to well-floured work surface. Roll into log and divide into 10 equal portions. 

Preheat oven to 350f.

Form each piece into a ball and flatten each with a rolling pin.

Add a layer of diced potatos down the middle of the pastys. Add the meat filling to each. Fold the sides of the dough up to seal on top in the middle.

Gently turn the pasty on its side and crimp the edge, alternating a braid pattern. Use knife to cut an "X" shaped slit in the top. Repeat for each pasty.

Place the pastys on a greased baking sheet. Lightly coat each pasty with an eggwash using a basting brush.

Cook for about 50 minutes, or until golden brown, and let cool!

[typhlonectes]

Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries

Nouna's Kitchen

Ingredients: For the Roasted Brussels Sprouts: 12 oz Brussels sprouts (ends trimmed, yellow leaves removed, sliced in half) 2 tablespoons olive oil ¼ teaspoon salt (to taste) For the Roasted Butternut Squash: 1 lb butternut squash (peeled, seeded, cubed into 1-inch pieces) 1 tablespoon olive oil 2 tablespoons maple syrup ½ teaspoon ground cinnamon Other Ingredients: 8 oz pasta (your choice) 1 cup pecan halves ½ cup dried cranberries 3 tablespoons balsamic vinegar or balsamic glaze 2 tablespoons extra virgin olive oil (optional, for drizzling) Instructions: 1. Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil and salt. Spread the Brussels sprouts, cut sides down, onto the lined baking sheet and roast for 20-25 minutes, or until the cut sides are nicely charred but not blackened. 2. Roast the Butternut Squash: On a separate lined baking sheet, combine the butternut squash cubes with 1 tablespoon of olive oil, maple syrup, and cinnamon. Toss to coat. Spread the squash in a single layer and roast at 400°F for 20-25 minutes until tender. Note: You can roast the Brussels sprouts and butternut squash on separate baking sheets at the same time, or on one large baking sheet if there's enough space. 3. Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions (usually 10-12 minutes), then drain and set aside. 4. Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet. Toast for about 5-7 minutes, or until they turn a slightly darker color. Be careful, as pecans can burn quickly! Check frequently. 5. Assemble the Salad: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, cooked pasta, toasted pecans, and dried cranberries. Drizzle with balsamic vinegar or glaze, and extra virgin olive oil if desired. Toss gently to combine all the ingredients. 6. Serve and Enjoy: Serve this warm or at room temperature. It’s a great dish for fall gatherings, potlucks, or as a festive holiday side. Tips: Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat or serve cold. Customizations: Add a sprinkle of feta or goat cheese for extra creaminess, or swap pecans for walnuts or almonds. Prep Time: 15 minutes Cook Time: 25-30 minutes Servings: 4-6

Nouna's Kitchen

[byherbandcandle]

Kitchen Witch Recipe: Balsamic Roasted Sweet Onions

The mundane: This fairly simple side dish takes the humble onion and really helps it shine. The sweet onion balances nicely with the tang of balsamic vinegar. There's a nice depth of flavor. Plus it's fairly simple to make (always a bonus in my house) and something different.

The witchy: This side dish is brimming with protection and banishment magic potential in the form of the onions, vinegar, and even the parsley garnish at the end, as well as your classic salt and pepper duo. This is an excellent side dish to make to utilize Saturday's protective energies and to enhance banishment workings.

Makes 6 servings, so adjust as needed

Ingredients

2 tablespoons butter

1 tablespoon olive oil

6 small sweet onions

1/3 cup balsamic vinegar

2 tablespoons dry white wine

1 tablespoon sugar

Salt and pepper to taste

2 tablespoons chopped fresh parsley to garnish

Directions

Preheat your oven to 425 degrees Fahrenheit

Peel the onions and cut them into halves

In a baking dish large enough to fit the onions, combine the butter and oil. Once combined, whisk in your balsamic vinegar, white whine, sugar, and salt and pepper.

Add the onions to the dish, placing them in a single layer, making sure the cut side is facing down.

Cover loosely with foil and bake about 20 minutes.

Remove from oven. Turn each onion over and brush them with the pan juices. Make sure they are well coated!

Put them back in the oven, uncovered, and bake another 20-25 minutes until onions are tender and have browned.

Serve warm or at room temperature. Garnish with parsley, and enjoy!

To add a little extra magic to it, feel free to make a ritual of it. Light a black candle as you focus your intentions during prep and cook time. Call upon any deities you might want to work with. Say a chant for protection or banishing. These little things can really add a little extra razzle dazzle to something that feel otherwise mundane to some.

[reality-detective]

Butternut Squash Gratin With Gruyere and Parmesan

▫️1 1/2 pounds butternut squash, peeled and sliced 1/4-inch thick

▫️2 tablespoons olive oil

▫️Salt and pepper

▫️3 tablespoons thyme, picked

▫️1 1/2 pounds Yukon Gold potatoes, washed and sliced 1/4-inch thick

▫️1 cup milk

▫️1 cup heavy cream

▫️1/4 cup butter

▫️1 1/2 cups grated gruyere

▫️1 cup Parmesan

Recipe 🤔

[allsadnshit]

Simple smashed pea garden basil pesto for extra protein + fiber in my day:

1 cup simmered peas

1 cup washed baby arugula

1/2 cup extra virgin olive oil

Zest of a lemon + 3 tablespoons lemon juice

1 cup basil fresh from my neighbor's garden

1/2 cup shredded raw sheep manchego

Salt and fresh cracked pepper

Blitzed in a blender till creamy and served with penne pasta + venison sausages cooked in local beef tallow