#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

[macaulaywrites]

With these five seasonings, you can make a wide range of crunchy, flavorful chickpeas. It's great as a snack, on top of salad, or even in wraps!

Ingredients: 2 cans chickpeas, drained and rinsed. 1 tablespoon olive oil. Salt to taste. Seasoning options choose one or mix and match: -1. Spicy: 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper -2. Sweet: 1 tablespoon maple syrup, 1 teaspoon cinnamon -3. Garlic Herb: 1 teaspoon garlic powder, 1 teaspoon dried parsley -4. Curry: 1 tablespoon curry powder, 1/2 teaspoon turmeric -5. BBQ: 1 tablespoon BBQ seasoning, 1/2 teaspoon smoked paprika.

Instructions: Get your air fryer ready by heating it up to 400F 200C. Put chickpeas, olive oil, and the seasoning of your choice in a bowl and mix them together. Add chickpeas and toss until they are well covered. Put the chickpeas in the air fryer basket and spread them out so they are all in one layer. If you want the chickpeas to be crispy and golden brown, air fry them for 15 to 20 minutes and shake the basket every so often. Take it out of the air fryer, let it cool down a bit, and then serve.

Prep Time: 5 minutes

Cook Time: 20 minutes

#HealthySnack, #SeasonedChickpeas, #HealthySnacking, #VeganOptions

Megan Proctor

[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

[dduane]

PETER MORWOOD oh my godddddd i was trying to remember who the fuck it was with the good foccacia recipe and i was like. "he is friends with diane duane on tumblr and is also an author. i scrolled for ages looking and then god sick of it, opened the ask, and it popped right in. anyway thought it'd make you laugh to know that i remember peter morwood primarily through his foccacia recipe and being your tumblr buddy than for his life's works

(chortle) I suspect he won't think that's a hanging offense. (And tbh, most of his stuff isn't in print in North America at the moment. But we're working on that.)

Meanwhile, since Himself is presently asleep upstairs after a late night, here's the link to the recipe we've been using (it's on the Washington Post's recipe site). They in turn adapted theirs from one of the focaccia recipes here at the Bread In 5 website, which comes from the people who wrote Artisan Pizza and Flatbread in Five Minutes a Day.

(In case it's paywalled, I'll cut-and-paste it under the cut...)

Ingredients

4 cups (500 grams) unbleached all-purpose flour, plus more for dusting

1 1/2 cups plus 2 tablespoons (390 milliliters) lukewarm water

6 tablespoons extra-virgin olive oil, divided

1 tablespoon (11 grams) granulated sugar

1 1/2 teaspoons (4 to 5 grams) dried instant yeast (not rapid rise)

1 1/8 teaspoons (16 grams) fine salt

2 teaspoons finely chopped fresh rosemary (from 2 to 4 sprigs), divided

Coarse or flaky salt, for sprinkling

In a large (5- to 6-quart) bowl, use a wooden spoon to stir together the flour, water, 2 tablespoons of the oil, the sugar, yeast and fine salt until a rough dough forms. Transfer to a container with a lid, partially cover and let rest for about 2 hours on the counter. You can use the dough right away, or cover and refrigerate until needed; see Make ahead. (If you plan on refrigerating and have a lidded container large enough for mixing, you can assemble the dough in there and refrigerate it after the 2-hour rise on the counter. The dough is much easier to handle after being thoroughly chilled.)

Place a baking stone on the middle oven rack and preheat to 425 degrees. Pour 2 tablespoons of oil into a 9-inch cake pan and evenly coat the bottom of the pan.

Dust the surface of the refrigerated dough lightly with flour, then pull half of it off (about 1-pound/454-gram portion; the dusting makes this task easier, as the dough is sticky). Dust the half you are using with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Use your hands to flatten it into a 1/2-inch-thick round 6 to 7 inches in diameter. Place the dough top side down in the cake pan, moving it around a bit to coat with the oil. It will not fill to the edges of the pan. Turn the dough over, cover the pan with plastic wrap or a plate, and let the dough rest for 10 to 15 minutes.

Use your hands to gently push the dough to the edges of the cake pan. Sprinkle with half of the the rosemary and coarse or flaky salt, as needed.

Re-cover with plastic wrap or plate, and let the dough to rest and rise for 20 minutes.

Repeat with the second ball of dough, or store it to bake later.

Transfer the cake pan to the heated baking stone in the oven and bake for 20 to 25 minutes, or until the focaccia crust is medium brown and feels dry and firm on the surface. The baking time will vary depending on the focaccia’s thickness. (If baking both loaves at once, switch them from left to right and rotate from front to back halfway through to ensure even baking.)

Use a rounded knife to loosen the loaf from the edges of the pan, then transfer the focaccia to a cutting board. Cut into wedges and serve warm, or allow to cool completely.

Disclosure: ...Noting here that not one of these I've made has ever reached the "allow to cool completely" stage. Something always seems to... happen to them first. (Like Peter. Or me. Or both of us at once.) :)

[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

[bunjywunjy]

bunjy recipe book-

CHEESY MUSHROOM QUICHE

ingredients:

1 pie shell, parbaked according to directions (I cook mine at 400 F for 7 minutes)

1 lb of mushrooms, any mild variety, diced

1 shallot, diced

olive oil

3 large eggs

small wedge of gruyere cheese, cut into tiny cubes or grated

1/2 cup milk

1/2 cup heavy cream

salt and pepper to taste

a pinch of nutmeg (enough to cover the tip of a small spoon, imagine the amount that would fit between your thumb and forefinger)

instructions:

heat a large frying pan on medium heat and add a couple tablespoons of olive oil. add the shallot and cook until well softened and totally translucent, then add in the mushrooms. salt them so that they release their moisture and cook until all moisture is released and totally absorbed and the mushrooms are starting to stick to the pan and brown. set this mixture aside. in a medium bowl, combine the eggs, cream, milk, and spices, and beat into a custard batter. now take your pie shell and layer half of the cheese on the bottom, and pack the mushroom and shallot mixture on top. level it with a spoon, and then top with the remaining cheese. pour the custard batter on top, and cook at 350 F for 30 to 35 minutes until set. you can stick it in the fridge or eat immediately, just make sure it's warm when you dig in!

[lore-grandma]

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.

[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.

[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.

[recipess01]

Seared Scallops with Cilantro Lime Sauce ☀️ Ingredients: For the Scallops: 8 large sea scallops 1 tablespoon olive oil 1 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper (optional) 1 lime, juiced For the Cilantro Lime Sauce: 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup chopped cilantro 1 tablespoon lime juice 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper (optional)

Super Easy Air Fryer Cookbook for Beginners: Quick, Simple, and Irresistibly Delicious Recipes to Save Time, Eat Healthy, and Impress Your Loved Ones Every Day! LINK IN BIO

[disastergay]

Mug Brownie: Autism Edition☕

When you try to make a microwave brownie, does the image below look like your result?

Are you tired of ~trying to make a brownie in the microwave~ by following some recipe you found online, only for it to taste like shit because the ratio of oil/sugar/flour to brownie mix is an overpowering assault on your senses?

Or maybe you don't even bother trying because the instructions are unclear and you'd rather not risk fucking it up "just in case" using a wooden spoon instead of a plastic one might make your kitchen explode?

Maybe it's even worse - maybe you did everything right and followed the instructions perfectly, but you can't for the life of you tell if the final product came out right and don't feel like setting yourself up for an unpleasant surprise.

Well, I'm here to share with you the one tried and true microwave/mug brownie recipe that works for me.

Ingredients

Here's what you'll need:

A mug of some kind (doesn't HAVE to be a mug but needs to be mug shaped + microwave safe)

2 and 1/2 tablespoons (TBSP) of brownie mix or cocoa powder

1 and 1/2 TBSP of all purpose flour -> 1 TBSP only if you don't want to be able to taste the flour slightly (this is what people mean when they say brownies taste "cakey")

1 TBSP granulated white sugar -> add another if you want to make it more sweet than tart OR only use 1/2 TBSP if you don't want to be able to taste more sweetness than tartness

ALWAYS* mix your dry ingredients together in the mug before you add in the liquids. (*The only exception being any chocolate chips you add, those can go in at the end or the start, it has no bearing on the recipe.)

Once you've done that, add the following:

1 TBSP of canola, vegetable OR olive oil -> the more you add, the smoother and richer it will get, but the harder it will be to cook and physically eat

2 TBSP water (to be added at the very end because it needs to be mixed in quickly)

Final Prep

Stir your ingredients together for at least 15-30 seconds or long enough to completely mix the dry and wet stuff together. If you've made normal brownies before, this should look like brownie mix right before it goes in the oven.

Check the wattage of your microwave. Most of the recipes I saw accounted for a 1000 watt or less microwave and recommended microwaving for about 30 seconds at full power. However, mine is around 1200w and I get the best results from microwaving for 45 seconds at full power. If you can't figure out what wattage your microwave has, just start with 30 seconds at full blast and add on 15 second intervals from there. It might take some experimentation on your part to get the recipe perfect.

When it's fully cooked, your mug brownie should look kind of puffed up like a mini lava cake. It probably won't fill up much of your mug at all, but trust me, it'll be dense. The texture might surprise you because it's a little more mousse-like than your average crispy-topped oven brownie, but the overall taste should be pretty similar.

It will also be HOT when it first comes out, so wait at least a minute and a half for it to cool down a bit and blow on your fork/spoon before putting any of it in your mouth.

TW: Trypophobia - Every single time I successfully make this recipe, the imprint of popped air bubbles looks like a bunch of little holes clustered close together. If that's something that would bother you, don't look directly into the mug when you finish microwaving it - stick a toothpick inside to gage how goopy the brownie is instead.

Additional Tips

Drink a glass of milk milk/eat a scoop of ice cream with your brownie. This will help balance the heat of the brownie and its overpowering chocolatey taste, if that's something that's been a sensory issue for you in the past.

Chocolate chips, being heavier, tend to migrate towards the bottom of the mug, so don't be afraid to get in there and swipe around with your utensil to more evenly distribute them around the brownie.

Add whatever extra toppings you want! I'd recommend sweet things like bits of candy/chocolate though.

As someone who recently had major oral surgery and hasn't been allowed to bite down or chew any of my food for weeks, this recipe is very easy to swallow and digest. If you've just had wisdom tooth surgery or something similar, as long as you use plastic utensils and make your tongue do most of the work, you should be able to eat this with ease.

Eat slowly. Trust me when I tell you that you're underestimating just how filling this brownie will be. These have easily lasted me 2-3 meals because my sensory-specific satiety keeps burning out halfway through eating them.

Store your leftovers in the fridge. You can just leave what's left of the brownie in the mug for this part. They keep well and you can always heat them up again!

When you're 100% done with it, drizzle liquid soap in the mug and fill it up with water to let it soak before washing it. This will make it easier to get all the extra gunk out whether you wash your dishes by hand or use a dishwasher.

🦴🍎🦷

[scaphismx]

I really hate information gatekeeping, so I’m posting the info my dietician gave me today

This post contains information on plate balancing, a 5 day 1500 calorie meal plan, and healthy snack recipes. This is recommended for those looking to lose weight ONLY if it is both safe and wanted. For more accurate and helpful information to your own specific needs, please seek out a nutritionist/dietician !! This post is NOT for disordered eating or unhealthy weight loss

**Disclaimer: These recommendations and recipes were from my dietician, for me and my needs. These might not work for you ! Always listen to your body. I’m simply sharing this info for anyone who might find it helpful. Stay happy and healthy friends, remember: we’re not striving for perfection, we’re striving for sustainability

Plate balancing

1.) Make 1/4 of your plate lean protein

skinless chicken

skinless turkey

very lean meat

fish & shellfish

skim or low-fat milk

unsweetened soy milk

skim or low-fat Greek yogurt

low-fat cottage cheese

low-fat cheese

eggs or egg whites

tofu

protein powder

2.) Make 1/4 of your plate complex carbohydrates

brown or wild rice

whole wheat bread or

englsh muffin

whole wheat pasta

whole wheat couscous

barley, farro, or quinoa

potato / sweet potato

pumpkin / winter squash

corn

peas

beans/lentils

oats

cassava

tapioca

plantain

pita

wrap

3.) Make 1/2 of your plate low-starch vegetables

artichokes

asparagus

bean sprouts

green beans

beets

broccoli

brussels sprouts

cabbage

carrots

cauliflower

celery

cucumber

eggplant

jicama

leafy greens

mushrooms

onion

peppers

zucchini

summer squash

tomatoes

4.) Add a healthy fat

1/4 avocado

2 tbsp unsalted nut butter

< 1/4 cup unsalted nuts

2 tbsp olive oil

5-10 olives

2 tbsp hummus

2 tbsp seeds

————————————————————————————

Healthy Snack Combinations

ALL SNACKS ARE ~200 CALORIES and 20-30g carbohydrates

➢ 1 small apple (~4oz) with 1 tablespoon all natural peanut butter, almond butter, cashew butter or sun butter.

~160 calories, 8g fat, 1g saturated fat, 20g carbohydrate, 5 g fiber, 60mg sodium, 5 G protein

➢ 1 KIND Bar – avoid bars with coconut or yogurt

~180-200 calories, 14g fat, 2 g saturated fat, 16g carbohydrate, 5g fiber, 15mg sodium, 6g protein

➢ 2 Hearty Rye Wasa Crackers (or 1 slice whole grain toast) with ½ cup low-fat cottage cheese and 2 tablespoons salsa –make warm in microwave

~200 calories, 2.5g fat, 1.5g saturated fat, 30g carbohydrate, 4g fiber, 640mg sodium, 14g protein ***This snack is higher in sodium than others ***

➢ 1 frozen whole grain waffle with 0% fat plain Greek yogurt and 5 sliced strawberries or 2 tablespoons blueberries, blackberries or raspberries

~200 calories, 0g fat, 0g saturated fat, 27g carbohydrate, 4g fiber, 80mg sodium, 18g protein

➢ 20 Baby Carrots with 2 tablespoons hummus or 2 tablespoons guacamole

~140 calories, 6g fat, 0g saturated fat, 21g carbohydrate, 4.5g fiber, 120mg sodium, 3 g protein

➢ 5 celery stalks with 1 tablespoon peanut butter and 14 raisins (about 1 tablespoon)

~175 calories, 8g fat, 1g saturated fat, 20g carbohydrate, 5g fiber, 60mg sodium, 5g protein

➢ ½ cup frozen peaches (warm in microwave), mix with 6oz low-fat vanilla Greek yogurt + 2 teaspoons flaxseed

o ~198 calories, 2g fat, 0g saturated fat, 29.6g carbohydrate, 60mg sodium15g protein

➢ ½ Banana with 1 cup of low-fat milk, 1 cup ice-blend

~150 calories, 2.5g fat, 1.5g saturated fat, 27g carbohydrate, 1.5g fiber, 125mg sodium, 8g protein

➢ Non-fat Greek yogurt or low-fat cottage cheese with ½ cup Kashi 7 whole grain flakes cereal with cinnamon

~190 calories, 0.5g fat, 0g saturated fat, 27g carbohydrate, 3g fiber, 120mg sodium, 21g protein

➢ 1 cup Amy’s light sodium Lentil/vegetable soup

~160 calories, 4g fat, 0.5g saturated fat, 24g carbohydrates, 8g fiber, 340mg sodium, 7g protein

➢ 1 Whole grain English Muffin (toasted), sprinkle with 1/8 cup low-fat mozzarella cheese, chopped tomato, fresh scallions or basil

~195 calories, 3.5g fat, 1.5g saturated fat, 30g carbohydrate, 5g fiber, 350mg sodium, 9g protein

➢ Small bag of Soy Crisps

~140 calories, 3g fat, 0g saturated fat, 18g carbohydrate, 3g fiber, 520mg sodium, 9g protein

➢ 1 ½ medium apple topped with 1 slice of low fat cheddar cheese (sliced thin, 1oz), broiled 3 minutes with ½ teaspoon chives

~100 calories, 2g fat, 1g saturated fat, 13g carbohydrate, 2g fiber, 170mg sodium, 7g protein

➢ 1 cup watermelon, 1oz Feta (cubed), ½ small cucumbers. Skewer 1 cube watermelon, 1 small cube feta and 1 slice cucumber on each of 5 toothpicks.

~160 calories, 6g fat, 4g saturated fat, 17g carbohydrate, 0.6g fiber, 300mg sodium, 5 g protein

➢ Small 16oz non-fat iced cappuccino

~100 calories, 0g fat, 0g saturated fat, 14g carbohydrate, 120mg sodium, 9g protein

➢ Kale Chips: 2 cups raw kale (stems removed), tossed with 1 teaspoon olive oil and baked at 400 degrees until crisp

~102 calories, 5.4g fat, 0.7g saturated fat, 13.4g carbohydrate, 2.7g fiber, 58mg sodium, 4.4g protein

➢ 1/2 English muffin with 2 tablespoons cottage cheese and 3 slices cucumber

~88 calories, 0.8g fat, 0.2g saturated fat, 15.4g carbohydrate, 0.5g fiber, 216mg sodium, 5.5g protein

➢ Greek Tomatoes: 2 medium tomatoes chopped and mixed with 2 tablespoons feta and 1 squeeze lemon juice

~61 calories, 4.1g fat, 2.8g saturated fat, 3.2g carbohydrates, 0.7g fiber, 212mg sodium, 3.2g protein

➢ Caprese Salad: 1 ounce (about 1 hockey puck) fresh mozzarella, top with 1/3 cup cherry tomatoes and 2 teaspoons balsamic vinegar

~80 calories, 4.6g fat, 2.5g saturated fat, 4.2g carbohydrates, 0.7g fiber, 30mg sodium, 6.5g protein

➢ 5 animal crackers with ½ cup skim milk

~85 calories, .7g fat, 0g saturated fat, 14.5g carbohydrates, 0.2g fiber, 97mg sodium, 4.7g protein

➢ 1 rice cake with 2 teaspoons almond butter

~102 calories, 6.6g fat, 0.7g saturated fat, 9.6g carbohydrates, 0.8g fiber, 30mg sodium, 2.3g protein

————————————————————————————

1500 calorie, 5-day meal plan.

The menus in this handout provide about 1,500 calories per day. Each daily menu has:

7 servings of protein (P)

Proteins can include: lean meat, fish, poultry, beans, reduced-fat cheese or egg.

Weight for meat is after cooking.

A 3-ounce (oz) portion would count as 3 servings.

12 servings of carbohydrate (C)

Carbohydrates can include: fat-free or 1% milk or “light” yogurt with less than 100 Calories, fruit, bread, grains, starchy vegetables or other carbohydrates.

Measure cooked hot cereals and pasta.

Substitute 2 slices reduced calorie (40 Calories/slice) bread for 1 slice regular bread.

3 or more servings non-starchy vegetables (V)

Non-starchy vegetables can include: lettuce, broccoli, cabbage, carrots, cauliflower, green beans, tomatoes, etc.

4 servings of fat (F)

Fats can include: margarine, salad dressing, mayonnaise, nuts, olives, etc.

Substitute 1 tablespoon reduced-fat margarine for 1 teaspoon regular.

“Free” foods (*)

Free foods are foods with very few calories and little fat or carbohydrate.

Day 1

Breakfast:

1 slice toast (C) with 1 tablespoon peanut butter (P, F)

6 oz “light” fruit yogurt (C)

Orange (C)

Lunch:

Ham sandwich: 1 oz ham (P), 1 slice low-fat cheese (P), 2 slices bread (2C), lettuce and

tomato (V), 1 teaspoon mayonnaise (F), mustard (*)

Raw broccoli (V)

Small pear (C)

15 fat-free or baked snack chips (C)

Evening Meal:

4 oz boneless, skinless chicken breast (4P),

2/3 cup cooked pasta (2C) with mushrooms, zucchini, pepper (V), 1 teaspoon olive oil (F)

Green salad (V) with 2 tablespoons reduced-fat salad dressing (F)

17 small grapes (C)

Snacks:

3 (2 ½ inch) graham crackers (C) and 1 cup fat-free milk (C)

Day 2

Breakfast:

1 slice low-fat cheese or 1 egg or ¼ cup egg substitute (P)

4-inch waffle (C, F) with 2 tablespoons sugar-free syrup (*)

1 cup fresh or frozen (sugar-free) berries (C)

1 cup fat-free or 1% milk (C)

Lunch:

Bean salad with ¼ cup grated low-fat cheese (P), ½ cup beans (P, C), tomato, onion, carrots,

lettuce, cucumbers (V), 2 tablespoons reduced-fat ranch dressing (F) and salsa (*)

15 fat-free or baked snack chips (C)

Large banana (2C)

Evening Meal:

4 oz roast beef (4P)

½ cup potatoes (C)

1 oz roll (C) with 1 teaspoon margarine (F)

Steamed carrots and cauliflower (V)

Tossed salad (V) with 2 tablespoons reduced-fat salad dressing (F)

1 cup melon cubes (C)

Snacks:

6 saltine crackers (C)

Small apple (C)

Day 3

Breakfast:

1 egg or ¼ cup egg substitute (P)

½ cup oatmeal (C) with 1 teaspoon margarine (F) and sugar substitute (*)

1 cup fat-free or 1% milk (C)

½ grapefruit (C)

Lunch:

Grilled chicken Caesar salad: romaine lettuce (V), 2 oz boneless skinless chicken breast

(2P), mushrooms, peppers (V), 1 tablespoon Caesar dressing (F), ½ cup croutons (C), 1

tablespoon grated parmesan cheese (*)

1 cup chicken noodle soup (C) with 6 saltine or 24 oyster crackers (C)

Small pear (C)

Evening Meal:

Cheeseburger: 3 oz lean ground beef (3P), 1 slice low-fat cheese (P), 1 hamburger bun (2C),

onion, lettuce, tomato (V), 1 teaspoon mayonnaise (F), mustard (*)

Green beans (V) with 1 teaspoon margarine (F)

Large kiwi fruit (C)

Snacks:

¾ cup wheat flakes cereal (C) and 1 cup fat-free or 1% milk (C)

Day 4

Breakfast:

1 slice low-fat cheese (P)

1 English muffin (2C) with 1 teaspoon margarine (F) and sugar-free jam (*)

½ cup unsweetened applesauce (C)

Lunch:

Roast beef sandwich: 2 oz roast beef (2P), 2 slices bread (2C), lettuce and tomato (V), 1

teaspoon mayonnaise (F)

Raw celery (V)

Small banana (C) and sugar-free gelatin dessert (*)

8 animal crackers (C)

Evening Meal:

4 oz broiled fish (4P)

8 inch corn on cob or 1 cup whole kernel corn (2C)

Steamed broccoli (V)

1 teaspoon margarine (F) for seasoning vegetables

Tossed salad (V) with 2 tablespoons reduced-fat salad dressing (F)

Nectarine (C)

Snacks:

2 rice cakes (C) and 1 cup fat-free or 1% milk (C)

Day 5

Breakfast:

Vegetable omelet: 1 egg or ¼ cup egg substitute (1P), onion, mushroom, pepper (V), nonfat

cooking spray (*)

1 slice toast (C) with 1 teaspoon margarine (F)

1 cup fat-free or 1% milk (C)

Orange (C)

Lunch:

Tuna salad: 2 oz water pack tuna, drained (2P), celery, onions (V), dill pickle (*), 1 teaspoon

mayonnaise or (F)

Baby carrots and romaine lettuce (V)

12 saltine crackers or 2 slices bread (2C)

Small apple (C)

½ cup sugar-free, fat-free pudding (C)

Evening Meal:

Chicken fajitas: 4 oz boneless, skinless chicken breast (4P), six-inch low fat tortilla (C),

grilled onions, peppers and tomatoes (V), 2 tablespoons sour cream (F), salsa (*)

2/3 cup rice (2C)

Green salad (V) with 2 tablespoons reduced-fat salad dressing (F)

Snacks:

8 animal crackers (C) and 1 cup fat-free or 1% milk (C)

[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.

-----------------------------------------------------------------------------------------------------------

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