#A combination of lentils

[caramhel]

North African - Koshary

[piedoesnotequalpi]

I do not discuss my cooking habits or lack thereof much on here but Cook As You Are is already my most-used cookbook relative to how long I've owned it and I am recommending it to everyone who has to cook for themselves

[jellosaurusrex]

Vegetarian Shepherd's Pie II Recipe This is a hearty combination of lentils and barley baked with carrots and onions, topped with mashed potatoes. 1 large carrot diced, 1/2 cup walnuts coarsely chopped, 3 potatoes chopped, 1 teaspoon yeast extract spread e.g. Marmite/Vegemite, 1/2 teaspoon water, 2 cups vegetable broth divided, 1/4 cup pearl barley, 1/2 onion finely chopped, salt and pepper to taste, 1/2 cup dry lentils, 1 teaspoon all-purpose flour

[sandra-alland]

Cuisine - Moroccan Harira Soup Harira Soup is Morocco's most popular soup made with lamb, pasta, lentils, chickpeas, and tomatoes. Wonderfully flavorful and satisfying.

[joeysilva]

Yellow Split Pea, Carrot, and Rice Baby Food With this delicious dish of rice, carrots, and yellow split peas, you can introduce your baby to legumes. Red lentils can also be used; they cook more quickly and are just as delicious!

[jackandersonphotog]

Moroccan Harira Soup Recipe Harira Soup is Morocco's most popular soup made with lamb, pasta, lentils, chickpeas, and tomatoes. Wonderfully flavorful and satisfying. 2 tablespoons cold water, 1 teaspoon kosher salt divided or to taste, 1 tablespoon tomato paste, 1.5 teaspoons smoked paprika, 1 lemon juiced, 1 tablespoon all-purpose flour, 12 ounces boneless lamb shoulder cut into 1/2 -inch pieces, 4 cloves garlic minced, 1/2 teaspoon freshly ground black pepper, 3/4 cup green lentils rinsed, 1 teaspoon ground coriander, 1 large yellow onion diced, 2 tablespoons extra-virgin olive oil plus more for garnish, 1/2 cup chopped fresh parsley divided, 1/8 teaspoon cayenne pepper, 1/4 teaspoon ground cinnamon, 2 cups water or to taste, 2 ribs celery with leaves chopped, 4 cups chicken broth, 1/2 cup chopped fresh cilantro divided, 1 can chickpeas drained, 1/2 cup vermicelli broken into 1/2-inch pieces, 1/2 teaspoon ground ginger, 1 teaspoon ground cumin, 1 can crushed tomatoes

[theambitiouswoman]

Superfoods you should incorporate in your diet:

Superfoods are nutrient-dense foods that are considered beneficial for your health due to their high concentration of vitamins, minerals, antioxidants, and other beneficial compounds.

Combine these superfoods with a variety of other whole foods to ensure you're getting a wide range of nutrients. Also, be mindful of portion sizes and any individual dietary restrictions or allergies you may have.

Berries: Blueberries, strawberries, raspberries, and other berries are rich in antioxidants, fiber, and vitamins.

Leafy greens: Spinach, kale, Swiss chard, and other leafy greens are packed with vitamins, minerals, and fiber. They are low in calories and provide important nutrients like vitamin K, vitamin C, and folate.

Cruciferous vegetables: Broccoli, cauliflower, Brussels sprouts, and cabbage are part of the cruciferous vegetable family. They contain compounds that may help reduce the risk of certain cancers.

Nuts and seeds: Almonds, walnuts, chia seeds, flaxseeds, and hemp seeds are excellent sources of healthy fats, protein, fiber, and various vitamins and minerals.

Fish: Fatty fish like salmon, sardines, and mackerel are rich in omega-3 fatty acids, which are beneficial for heart health and brain function.

Whole grains: Quinoa, brown rice, oats, and whole wheat are examples of whole grains that provide fiber, vitamins, and minerals.

Legumes: Beans, lentils, chickpeas, and other legumes are high in fiber, protein, and various nutrients. They are also a good source of plant-based protein.

Turmeric: This spice contains curcumin, a compound with potent anti-inflammatory and antioxidant properties.

Green tea: Green tea is rich in antioxidants called catechins and is believed to have various health benefits, including improved brain function and a lower risk of certain diseases.

Dark chocolate: Dark chocolate with a high cocoa content (70% or higher) is a source of antioxidants and may have positive effects on heart health and mood.

Avocado: Avocados are rich in healthy fats, fiber, and various vitamins and minerals. They also provide a good source of potassium.

Greek yogurt: Greek yogurt is a protein-rich food that also contains beneficial probiotics, calcium, and vitamin B12.

Sweet potatoes: Sweet potatoes are packed with vitamins, minerals, and fiber. They are an excellent source of beta-carotene, which is converted into vitamin A in the body.

Garlic: Garlic contains sulfur compounds that have been associated with potential health benefits, including immune support and cardiovascular health.

Ginger: Ginger has anti-inflammatory properties and is commonly used to aid digestion and relieve nausea.

Seaweed: Seaweed, such as nori, kelp, and spirulina, is a rich source of minerals like iodine, as well as antioxidants and omega-3 fatty acids.

Pomegranate: Pomegranates are packed with antioxidants and are believed to have anti-inflammatory properties. They are also a good source of vitamin C and fiber.

Cacao: Raw cacao is the purest form of chocolate and is rich in antioxidants, flavonoids, and minerals. It can be enjoyed as nibs, powder, or in dark chocolate form.

Quinoa: Quinoa is a gluten-free grain that provides a complete source of protein, along with fiber, vitamins, and minerals.

Extra virgin olive oil: Olive oil is a healthy fat option, particularly extra virgin olive oil, which is high in monounsaturated fats and antioxidants.

Chia seeds: Chia seeds are a great source of fiber, omega-3 fatty acids, and antioxidants. They can be added to smoothies, yogurt, or used as an egg substitute in recipes.

Beets: Beets are rich in antioxidants and are known for their vibrant color. They also contain nitrates, which have been shown to have beneficial effects on blood pressure and exercise performance.

Matcha: Matcha is a powdered form of green tea and is known for its high concentration of antioxidants. It provides a calm energy boost and can be enjoyed as a tea or added to smoothies and baked goods.

Algae: Algae, such as spirulina and chlorella, are nutrient-dense foods that are rich in protein, vitamins, minerals, and antioxidants. They are often consumed in powdered or supplement form.

Fermented foods: Fermented foods like sauerkraut, kimchi, kefir, and kombucha are rich in beneficial probiotics that support gut health and digestion.

Maca: Maca is a root vegetable native to the Andes and is often consumed in powdered form. It is known for its potential hormone-balancing properties and is commonly used as an adaptogen.

Goji berries: Goji berries are small red berries that are rich in antioxidants, vitamins, and minerals. They can be enjoyed as a snack or added to smoothies and oatmeal.

Hemp seeds: Hemp seeds are a great source of plant-based protein, healthy fats, and minerals like magnesium and iron. They can be sprinkled on salads, yogurt, or blended into smoothies.

Moringa: Moringa is a nutrient-dense plant that is rich in vitamins, minerals, and antioxidants. It is often consumed as a powder or used in tea.

Mushrooms: Certain mushrooms, such as shiitake, reishi, and maitake, have immune-boosting properties and are rich in antioxidants. They can be cooked and added to various dishes.

[najia-cooks]

فول مدمس فلسطيني / Ful mudammas falastini (Palestinian fava bean dish)

Fūl mudammas is a dish of boiled and mashed fava beans often flavored with spices, aromatics, herbs, and vegetables. It is commonly considered to have originated in Egypt before spreading throughout North Africa, the horn of Africa, and the Levant.

Ful is most typically eaten as a breakfast food with bread and raw vegetables, but may also be eaten for dinner. Parsley, mint, garlic, and lemon juice add freshness and zest to the base of hearty, earthy beans. Palestinian versions of the dish are often topped with a spicy دقة ("dugga") of chili pepper, lemon juice, and garlic.

Some researchers consider fava beans to be one of the "founder crops" of the Southwest Asia. A pile of about 2,600 charred fava beans (Vicia faba) discovered in a Neolithic site in Palestine suggests that fava beans were cultivated in the Lower Galilee about 6500 to 6000 B.C.E. The wild progenitor of these cultivated beans is still unknown.

فُول ("fūl") is likely, like many Arabic words, a borrowing from the Aramaic, in which פולא ("pōlā") means "fava bean." The Arabic would then yield the Coptic "ⲫⲉⲗ" ("phel"), "bean".

مُدَمَّس ("mudammas") is probably from مُ ("mu"), verb prefix, + د م س (d m s), a verb root related to hiding, burying, and storing. This may refer to a cooking method commonly used in rural areas of North Africa and West Asia: namely, burying an earthen pot containing beans or lentils and water alongside hot embers and leaving it for several hours, or overnight.

Notes:

The Coptic romanization scheme used is LOC (Library of Congress) 2014.

Donate to an evacuation fund

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Ingredients:

For the dish:

100g dried fava beans, soaked overnight

4 cloves garlic, grated or pounded

Juice of 1 lemon

2 Tbsp tahina (tahini)

1 tsp table salt, or to taste

1/2 tsp cumin

2 Tbsp good olive oil

Parsley, mint, or tomato, to top

For the dressing:

1/4 green bell pepper

1 green chili pepper

1 clove garlic

Juice of 1 lemon

Salt to taste

Instructions:

For the dish:

Cook fava beans in enough water to cover for about an hour, until very soft and breaking apart.

Mash beans, in their cooking water, to desired texture.

Mix in other ingredients.

For the dressing:

Combine all ingredients in a mortar and pestle, or blender, and process to desired texture.

To assemble:

Spread ful in a plate or bowl. Top with dressing, parsley, mint, or tomato, as desired. Serve warm or cold with khubiz al-kmaj, olives, green onion, and/or pickles.

[beautyandlifestyleblog86]

Nutrient-dense meal prep recipes that can help promote healthy eyesight:

1. Salmon and Quinoa Salad:

- Cook quinoa according to package instructions and let cool.

- Season salmon fillets with olive oil, lemon juice, and herbs, then bake until cooked through.

- Combine quinoa, mixed greens, cherry tomatoes, cucumber, and avocado in a bowl.

- Top with flaked salmon and a drizzle of balsamic vinaigrette.

2. Roasted Vegetable and Chickpea Buddha Bowl:

- Toss chopped sweet potatoes, bell peppers, zucchini, and red onion with olive oil and seasonings.

- Roast in the oven until vegetables are tender and slightly crispy.

- Serve over cooked quinoa or brown rice, along with roasted chickpeas and a dollop of hummus.

3. Spinach and Feta Stuffed Bell Peppers:

- Cut bell peppers in half lengthwise and remove seeds and membranes.

- Saute spinach, diced tomatoes, garlic, and feta cheese in a skillet until wilted.

- Stuff the bell peppers with the spinach mixture and bake until peppers are tender.

4. Lentil and Vegetable Soup:

- Saute onions, carrots, celery, and garlic in a large pot until softened.

- Add lentils, diced tomatoes, vegetable broth, and seasonings.

- Simmer until lentils are cooked through, then stir in chopped kale or spinach before serving.

5. Greek Chicken Bowls:

- Marinate chicken breasts in olive oil, lemon juice, garlic, and oregano.

- Grill or bake chicken until cooked through, then slice into strips.

- Serve over a bed of cooked quinoa or brown rice, along with cucumber, cherry tomatoes, red onion, feta cheese, and a drizzle of tzatziki sauce.

These meal prep recipes are packed with nutrients that are beneficial for eye health, including vitamins A, C, E, and zinc, as well as omega-3 fatty acids and antioxidants.

[xenosagaepisodeone]

"birthday cake" is truly one of the most disgusting artificial flavorings to have been concocted in modern history. i would say that it's as if you were trying to recreate what tasting sugar for the first time would feel like to a 16th century rural peasant who subsisted entirely off of lentils and raw vegetables, but that would be far too innocent. this chemical compound is entirely a cynical product of marketing departments audience testing random words until they have generated a word combo that resembles a human experience, and then sputtering additive slop all over it in a pathetic bid to establish some staying power. it's like a sitcom bit where a robot asks "what if you could taste a happy memory" and then just comically combines ingredients people 'like' into a bowl until they have created an overstimulating mush, but there is no joke here. I walked past this homunculus in its many forms on the shelves of the grocery store for years and thought nothing of it. a monstrosity just sitting in the background of our daily lives. like an ad for shen yun or like. the devil. terrifying.

I had a birthday cake-flavored cake today (not to be confused with a. birthday cake. which is fine) for the first time and that shit was just 90% sugar. I couldn't even finish the singular slice that had been handed to me because the concentrated sweetness was so nauseating that I went to my room to lay down. I have a personal vendetta against whoever did this. to the world but also to me on MY SUNDAY AFTERNOON.

[theoutcastrogue]

I need to share this. (@st-just : hearty gruel alert!)

Red lentils. Boil them in a pot all by themselves, with salt, until soft. Skim the Bad Foam (or first wash them many times, until the water's clear). Set them aside.

Take a big skillet, and sauté in medium heat garlic with cumin, coriander seeds, mustard seeds, and ginger. Grate a tomato in there (or however you add tomato in sauces), add fresh parsley or coriander, and stir.

Drop in the red lentils with water, tumeric, lemon juice, AND TAHINI. Mix them together, let them cook for a few minutes more, stir until done. Adjust texture to taste basically, it's up to you if you'll eat with a fork or with a spoon.

Now serve. In the middle of the gruel, plop a spoonful of strained yoghurt, and slice some raw red onion around it. Drizzle some olive oil/lemon on top. Ready? CHARGE.

hot lentils (sans parsley, I was out) served in gruel form, a hearty meal for 1

Numbers (approximate), for 2 people

pot:

200 gr red lentils

7 minutes boiling

salt to taste

skillet:

2 cloves of garlic

1 teaspoon cumin

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1/2 teaspoon ground ginger [I don't actually KNOW numbers for the spices, I'm eyeballing this; do what you will]

1 big tomato

salt and pepper to taste

+2 minutes stirring

skillet with the lentils:

~1/2 cup water (IF you've strained the lentils; I empty most but not all of the water from the pot, and then unceremoniously plop the whole thing in there)

1 teaspoon tumeric

4 tablespoons tahini

1/2 lemon

8 minutes cooking total

per serving:

1 hefty tablespoon yoghurt

1/2 small red onion

olive oil and lemon to taste

Feel free to play around with spices and seasoning. The only essential ingredients are the lentils, oil+tomato+cumin, and tahini+lemon.

It's completely feasible with brown lentils, except they take longer to boil. Basically this recipe combines the standard "brown lentils + tahini" with "red lentils + a bunch of spices".

If you have iron deficiency, the dairy will inhibit the iron absorption from the lentils, so either skip the yoghurt, or decide you're eating this because it's delicious, and not because it's good for your blood.

cold lentils ~8 hours later, now in spread-ish form, kinda like hummus. reheating not necessary, fantastic mezze for 2. lasts in the fridge for 3-4 days (just let it out to acquire room temperature first, and serve with yoghurt and onions again).

[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

[sayruq]

 As the escalation of the conflict extends to its 19th day, a staggering 2.2 million people are now in urgent need of food. Prior to the hostilities, 104 trucks a day would deliver food to the besieged Gaza Strip, one truck every 14 minutes. 

Despite 62 trucks of aid being allowed to enter southern Gaza via the Rafah crossing since the weekend, only 30 contained food and in some cases, not exclusively so. This amounts to just one truck every three hours and 12 minutes since Saturday. 

[...]

International Humanitarian Law (IHL) strictly prohibits the use of starvation as a method of warfare and as the occupying power in Gaza, Israel is bound by IHL obligations to provide for the needs and protection of the population of Gaza. In 2018, the UN Security Council adopted resolution 2417, which unanimously condemned the use of starvation against civilians as a method of warfare and declared any denial of humanitarian access a violation of international law. Oxfam said that it is becoming painfully clear that the unfolding humanitarian situation in Gaza squarely fits the prohibition condemned in the resolution. 

Clean water has now virtually run out.  It’s estimated that only three litres of clean water are now available per person – the UN said that a minimum of 15 litres a day is essential for people in the most acute humanitarian emergencies as a bare minimum. Bottled water stocks are running low and the cost of bottled water has already surged beyond the reach of an average Gaza family, with prices spiking fivefold in some places. A spokesperson for the UN Agency for Palestinian Refugees (UNWRA) pointed out that some of the food aid allowed in - rice and lentils - is useless, because people do not have clean water or fuel to prepare them. 

A series of airstrikes have left several bakeries and supermarkets either destroyed or damaged. Those that are still functional, can’t meet the local demand for fresh bread and are at risk of shutting down due to the shortage of essentials like flour and fuel. Gaza’s only operative wheat mill is redundant due to the power outages. The Palestinian Water Authority says Gaza's water production is now a mere 5 percent of its normal total, which is expected to reduce further, unless water and sanitation facilities are provided with electricity or fuel to resume its activity. 

Notably, essential food items, like flour, oil and sugar, are still stocked in warehouses that haven’t been destroyed. But as many of them are located in Gaza city, it is proving physically impossible to deliver items due to the lack of fuel, damaged roads and risks from airstrikes.  

The electricity blackout has also disrupted food supplies by affecting refrigeration, crop irrigation, and crop incubation devices.  Over 15,000 farmers have lost their crop production and 10,000 livestock breeders have little access to fodder, with many having lost their animals. Oxfam said that the siege, combined with the airstrikes, has crippled the fishing industry with hundreds of people who rely on fishing losing access to the sea. 

[borgevino]

i have been doing some light experimentation this winter with miso and gochujang and i can tell you now they are two of the best substances on this green earth. a quick list of ways i have used them so far:

spoonful of each in the broth where you cook the ramen (big for miso, small for gochujang), along with half the flavor packet and a 7-minute hard boiled egg

teeny tiny amount of gochujang (like, 1/4tsp per cup max) in hot chocolate to add richness, depth, and spice

miso in the water where you cook the red lentils, combined with a can of butternut squash soup and a can of coconut milk, big heaping spoonful of gochujang for warmth and heat

2tbsp brown sugar, 1tbsp melted butter, 1tbsp gochujang; mixture swirled into sugar cookie dough (this is from a nyt cooking recipe by eric kim) or whatever other baked goods could benefit from a little kick.

pal of mine mentioned maple syrup + gochujang as a condiment, which would be spectacular on many roasted veggies (carrots, brussels sprouts, potatoes, beets, etc), or as a ham glaze, or on fried chicken (fried chicken & cornmeal waffles with maple-gochujang sounds completely incredible)

my budget is tighter than usual this winter and i can tell you that having gochujang and miso to play with is really bringing joy to what would otherwise be a season of mac & cheese, ramen, very basic soups, etc.

[healthyfitlifestyle09]

Which is the best foods for weight loss in united states ?

The best foods for weight loss in the United States combine nutritional value, portion control, and sustainable eating habits. Here are some attractive options:

Leafy Greens: Incorporate kale, spinach, and Swiss chard into your meals. They're low in calories but packed with essential vitamins, minerals, and fiber.

Lean Proteins: Opt for skinless poultry, lean cuts of beef or pork, tofu, and legumes. Protein helps you feel full and preserves muscle mass.

Fruits: Enjoy colorful fruits like berries, apples, and citrus. They're rich in antioxidants and fiber, making them satisfying and nutritious.

Whole Grains: Choose whole grains like quinoa, brown rice, and whole wheat bread. They're fiber-rich and provide lasting energy.

Nuts and Seeds: Almonds, walnuts, and chia seeds are excellent sources of healthy fats and protein. They also keep you feeling full longer.

Fish: Fatty fish like salmon and mackerel are high in omega-3 fatty acids, which support heart health and can aid in weight loss.

Greek Yogurt: It's protein-packed and can be a creamy, satisfying snack or breakfast option.

Vegetables: Broccoli, cauliflower, and Brussels sprouts are low in calories and high in fiber. They make great additions to meals.

Avocado: While calorie-dense, avocados provide healthy fats and fiber, helping control appetite.

Beans and Lentils: They're rich in protein and fiber, keeping you full and stabilizing blood sugar levels.

Water: Don't forget the importance of staying hydrated. Drinking water before meals can help control portion sizes.

Herbs and Spices: Flavor your dishes with herbs and spices instead of salt or high-calorie sauces.

Remember, the key to successful weight loss is not only about individual foods but also about overall dietary patterns and lifestyle choices. A balanced diet, portion control, regular physical activity, and consistency are essential for achieving and maintaining a healthy weight. Consult a healthcare professional or a registered dietitian for personalized guidance on your weight loss journey.

Read more helpful information about health & fitness :

[kikuism]

top five things you’ve made in the kitchen recently!

yay i love sharing what i make!!

1) roasted eggplant lentil salad

low-key life changing??? i had no idea this combination could be so good. i'll do anything to eat more veggies and this is hands down my favorite way to do so. eggplant is already my favorite vegetable so i knew this was going to be a repeat dish for me. the flavorful lentils, garlic lemon dressing, caramelized eggplant + spinach and finely chopped tomato and a sprinkle of tangy feta = heaven

2) chicken manchurian

such a classic but for a long time it never worked out for me, i'd follow desi aunties on youtube and i'm sorryyyyy but i'm a stickler for measurements and when they start measuring '1 mug of flour' i'm like oh ! ok. then i found a recipe on a desi blog i've come to really trust (it's so refreshing to find a pakistani blog with gram measurements??? she knows what i need) and it turned out so good!!! the chicken finally came out super crispy and the sauce is to die for. my siblings always request this

3) spinach feta scrambled eggs

i don't have a pic of this help. and also technically it should be an omelette but my nonstick pan has basically lost all its nonstick ability so i just make scrambled eggs instead. i finely chop a small onion and saute it, add spinach, salt, pepper, and thyme and top it with feta it's sooooo good and so simple.

4) chicken puff pastries

this is another classic pakistani favorite and i used to make the traditional circle ones but ever since i found this recipe i've started making them into triangles bc it's sooooo much faster and no wastage. the buttery flaky pastry and succulent spiced chicken filling is to die for.....i will eat any pastry with any meat filling it's such a winning combination.

5) magic broccoli

does this count LOL it's sooooo good and when i made it i legit are half the pan on my own, something about the seasoning of olive oil, lemon, garlic, salt and pepper and parmesan cheese turned the humble broccoli into a divine food. the dark edges are my fave omg so crispy and the flavor is so concentrated. I LOVE ROASTED VEGETABLES