#Asian Stuffed Bell Peppers Recipe

[aarohij]

Savor Every Bite: Effortless Fried Rice Pack Online Delivery for Busy Days

Now are the days when eating vegetables is celebrated. People are realizing the importance of eating a meal that is closest to their source and the tremendous nutritional benefits. The science behind the trophic levels and loss of the real potential of the produce as it transfers from one energy level to another is being unlocked. This is motivating people to switch to a more green and vegan diet for its benefit to their bodies and the overall sustainability of the environment. If you also want to make your consumption of fresh produce easier, order fresh-cut vegetable delivery online. 

Ways to Cook Rice Using Vegetables

Vegetable Rice Recipe

The ingredients required for the same are rice, olive oil, garlic, salt and pepper, turmeric and butter, parsley, and lots of vegetables according to your taste. Some options include carrots, red bell pepper, zucchini, peas, spinach, cabbage, broccoli, and mushrooms. You can also add chickpeas, edamame, or other beans. If you are looking for sweeter flavors consider adding some raisins, mangoes, or pineapples. To prepare this recipe you can use leftover cooked rice or cook fresh rice and let it cool. Once you’ve prepared the rice sauté the onions until they turn slightly brown. Then add the garlic and sauté for another minute, until fragrant. Now add chopped vegetables for a few minutes, until the veggies are slightly browned on the edges. Add spices to taste to the dish and fry until properly cooked. Lastly, garnish it with roasted cashews, scallions, sesame seeds, and fresh herbs or other toppings you like, and a mouthwatering dish is ready to enjoy. 

Cilantro Lime Rice

You can cook this Mexican dish at home with little to no effort and just 7 ingredients. This is favorable to be served as a side dish with Asian or Mexican-inspired recipes or stuffed in burritos, tacos, or other wraps. The ingredients include rice, black beans, lime zest, scallions, garlic, chopped cilantro, olive oil, sea salt, and other fresh vegetables as per your choice. The process is initiated by cooking the rice. When the rice is cooked, but still hot, toss it with garlic, scallions, and lime zest. Let it cool slightly, and then add olive oil, sea salt, lime juice, and cilantro and that’s it. Your delicious cilantro lime rice is ready to be served.  

Veggie Burger Recipe

The ingredients of this recipe include flaxseeds, mushrooms, short-grain brown rice, panko, and walnuts. For the recipe use rice that’s hot off the stove. The rice has to be sticky to bind these patties together. As a result, your rice must be freshly cooked, as leftover rice dries out in the fridge. Brush up the rice with any sauce or paste you like. The patties can be made up to a day in advance and stored on baking sheets in the fridge until ready to grill. Place the patties between the vegetables you like in the burger. And enjoy the treat. 

Buy Chopped Fruits and Vegetables Now

So now that you have a list of delicious meals to be cooked out of rice do not delay to try them by ordering online cut vegetable delivery in Bangalore. GreenChopper is one of the best platforms to do the same.   It offers chopped fruits and vegetable delivery across a variety of produce including green-cut vegetable online delivery.  It is also known for providing healthy ozone-washed fruits and vegetables. So, do not wait, and order pre-cut produce from GreenChopper now. 

Author’s Bio

The blog was authored by the competent content writers of GreenChopper. We are one of the best-chopped vegetable store online in Bangalore.  We are glad to offer a variety of fruits and vegetables in diverse shapes and sizes to suit your unique needs. Further, the produce is ozone-washed and hygienically packed to ensure you consume safe produce free from any bacteria, pesticides, or other chemicals. In addition, you can also customize the quantity to suit your requirements. So, do not wait to order washed and cut vegetables online now, from GreenChopper and build an effortless cooking experience. 

[thedisneychef]

What Recipe for Chicken? Delicious and Creative Meal Ideas

Hey there! If you're looking for a delicious chicken recipe, then you've come to the right place. I'm here to share my favorite recipes and tips for creating the most flavorful chicken dishes around. Whether you prefer fried, baked, or grilled - I have something that will tantalize your taste buds! In this article, we'll be discussing what recipe for chicken is best suited for any occasion. So get ready to whip up some mouth-watering meals in no time at all! Fried Chicken I love making fried chicken because it's always a hit with my family. The key to great fried chicken is the marinade, and I've perfected one that adds just the right amount of spice! To make it, I mix together olive oil, garlic powder, paprika, cayenne pepper, and honey. Once everything is combined well in a bowl or bag, I add my chicken pieces and let them sit for at least 30 minutes. The next step is important so don't skip this part - coating the chicken with flour before frying it gives you that signature crunchy texture we all know and love. When the chicken is ready to go into the pan, I brush each piece with melted butter before sprinkling on more seasonings like salt and pepper. For an extra special touch, after cooking both sides of the chicken until golden brown, I dip them in a sweet glaze made from honey and more spices (like cinnamon) before serving. My friends can't get enough of it! Baked Chicken I love making baked chicken! The best part is that there are so many different recipes you can try, like baked chicken breast and baked chicken thighs. Both are delicious, but I think the chicken thighs have a juicier flavor. I always like to season them with garlic, oregano, and some olive oil for extra flavor. Baked Chicken Breast When it comes to delicious, easy-to-make recipes for a weeknight meal, baked chicken breast is one of my favorites. Not only does it take minimal effort and time to prepare, but the flavors are endless! You can start by sautéing your chicken in oil with garlic, onion, and herbs before popping them in the oven. Another option is marinating your chicken overnight - this intensifies flavor and creates a juicy texture! I like to use yogurt or soy sauce as the base for my marinades. The possibilities here truly stretch as far as you want them to go; try different combinations of spices until you find something that fits your taste perfectly! Who said dinner had to be boring? With these simple steps, you'll have a tasty dish ready in no time at all. Baked Chicken Thighs For a delicious twist on the classic baked chicken, I love to make stuffed chicken. Not only does it look impressive and taste amazing, but it's super simple to throw together! Start by stuffing your chicken thighs with a creamy filling of cream cheese or ricotta mixed with herbs and spices. Then pop them in the oven until they are cooked through - this should take roughly 40 minutes at 375 degrees Fahrenheit. For an extra-tasty dish, try baking your stuffed chicken thighs in a casserole dish filled with vegetables like diced onion and bell pepper for added flavor. It'll be sure to impress anyone you serve it up to! Dinner time is always so much fun when there's something new and exciting on the menu. Grilled Chicken I love making grilled chicken sandwiches. Not only are they delicious, but they're also easy to make and the possibilities for flavor combinations are endless! To get started, I like to marinade my chicken in an Asian style sauce. Typically this includes soy sauce, sesame oil, ginger, garlic and a few other ingredients depending on what flavors I'm going for. Once the chicken has been marinated for several hours or overnight, it's time to start grilling. Using a hot grill pan over medium heat works best since you can control how fast the outside of the sandwich cooks without drying out the inside. Depending on the size of your fillets, it should take about 5 minutes per side to cook through thoroughly before flipping. Then all that's left is building your sandwich with whatever toppings you want - lettuce, tomato, cheese and even some homemade mayo would be great additions! Served warm off the grill and paired with a cold drink or sweet tea makes this classic summertime meal perfect any day of the week. Enjoy! Roasted Chicken I love making roasted chicken for dinner. It's a delicious meal that the whole family can enjoy, and it's easy to make, too! The best part is you can customize the recipe however you like by adding different seasonings or herbs. There are lots of variations you can try - from stewed chicken to poached chicken - so there’s something for everyone. To start off on your roasted chicken journey, begin by seasoning your bird with salt and pepper. You could also mix in some garlic powder or paprika if you want more flavor. Place the seasoned chicken into a roasting pan along with some vegetables such as carrots, potatoes, and onions. Drizzle olive oil over everything before putting it into the oven at 400 degrees Fahrenheit for an hour-and-a-half. When finished cooking, let it rest before carving and serving it up! This simple yet tasty dish is sure to be a hit every time—whether you're entertaining guests or just enjoying a cozy night in with your family. Roasted chicken provides plenty of nutrition as well as being incredibly versatile when it comes to customizing recipes. Give it a try today; I guarantee you won't regret it! Slow Cooker Chicken I'm a huge fan of slow cooker recipes, especially chicken! It's so easy to make and you can use it in pretty much any recipe. Plus, the flavors that come out are amazing. For this particular dish, I like to use sauces like teriyaki or honey garlic. They not only add flavor but also keep the chicken moist while cooking. And if I'm feeling extra creative, I'll mix up my own sauce with ingredients like soy sauce, brown sugar, and ginger. Yum! To complete the meal, slow cooker sides are great options too. You could try adding potatoes or carrots along with some herbs and spices for an extra kick of flavor. The possibilities are literally endless here - just have fun experimenting until you find something that works for you! Frequently Asked Questions What Are The Healthiest Ingredients To Use When Cooking Chicken? When it comes to cooking chicken, using the healthiest ingredients is key! Grilling is a great way to cook your chicken as it will help keep fat and calories down. You can also add flavor to grilled chicken with marinades that include olive oil, herbs, garlic, or citrus juices. These options are all healthy and will give your dish an extra kick of flavor without having to use unhealthy ingredients like butter or cream-based sauces. What Is The Best Way To Keep Cooked Chicken Fresh? When it comes to keeping cooked chicken fresh, there are a few key steps you can take. Grilling techniques like indirect heat or marinade options with acidic ingredients will help keep the moisture locked in and maintain flavor. Additionally, make sure that once your chicken is done cooking, it’s cooled down completely before storing it away. You should also wrap it tightly in plastic wrap or place it in an air-tight container to lock out any additional moisture. If you do these things right, your cooked chicken can stay fresh for up to four days! What Is The Best Temperature To Cook Chicken? Cooking chicken to the right temperature is key for a delicious meal. Generally, you should cook it at about 165 degrees Fahrenheit for internal temperature and no lower than that. You’ll want to marinate your chicken first so the flavors can really sink in - this usually takes between 30 minutes to 8 hours depending on the recipe. Then, cooking time will depend on what type of dish you're making – some may take up to an hour while others only need 10-15 minutes. Make sure you have a reliable thermometer as well since this is one of the best ways to ensure your chicken is cooked properly! How Long Does Cooked Chicken Last In The Refrigerator? Cooked chicken can last up to three or four days in the refrigerator. To extend its shelf life, marinade options and seasoning suggestions are helpful as they help keep it fresh for longer. Additionally, make sure that all cooked chicken is stored properly in airtight containers so that there's no cross-contamination with other food items. If you're unsure of how long your cooked chicken has been sitting in the fridge, throw it out just to be safe! What Are The Best Side Dishes To Serve With Chicken? When it comes to the best side dishes for chicken, there are so many options! If you're looking to marinate your chicken, consider pairing it with a fresh salad or roasted vegetables. For oven-baked chicken, try something starchy like mashed potatoes, wild rice, quinoa or couscous. You could also go with an aromatic dish such as saffron rice and steamed veggies. Don't forget about breads either – garlic toast, dinner rolls or flatbreads can all be delicious accompaniments. No matter what route you take, these sides will liven up any meal featuring chicken. Conclusion Cooking chicken can be a daunting task, but with the right ingredients and temperature you'll be able to make delicious meals. Keeping it fresh is easy; just store cooked chicken in an airtight container or wrap it tightly in plastic wrap and refrigerate for up to four days. Serving sides that compliment the flavor of your chicken will ensure a tasty meal each time. With some practice, cooking healthy and flavorful dishes featuring chicken won't seem as intimidating! So don’t worry if you're new to cooking this type of dish - with these tips I'm sure you'll be well on your way to becoming a master chef! Read the full article

[amberfaber40]

No-Cook Clean Eating Lunch Boxes 4 Creative Ways!

No-Cook Clean Eating Lunch Boxes 4 Creative Ways!

No-Cook Cold Lunch Boxes 4 Ways for Clean Eating!

Easy Low Carb Salmon Patties!

Clean Eating For Beginners

Egg Stuffed Breakfast Peppers 3 Ways for Epic Clean Eating Anytime!

Egg Stuffed Breakfast Peppers for Epic Clean Eating Mornings!

Better Than Takeout Thai Drunken Noodles.

The meatballs are lightly spiced, juicy and melt in your mouth, and the peanut sauce is so deliciously moreish you’ll want to lick your plate. A sweet, spicy, tangy, Indian Asian flavour fusion. Just perfect.

Korean Chicken Meal Prep Bowls - The Girl on Bloor

These Korean inspired Chicken Meal Prep Bowls are a healthy make ahead lunch idea made up of chicken thighs, Asian coleslaw and jasmine rice! Recipe adapted from Canadian Living.

10 Minute Arugula Tuna Avocado Salad for a Quick Clean Eating Lunch!

10 Minute Arugula Tuna Avocado

20 Healthy Clean Eating Dinner Recipes

Clean eating can be easy. From a healthy Kung Pao chicken recipe, to a baked bell pepper tacos recipes. Discover 20 Healthy Clean Eating Dinner Recipes.

14-Day Clean Eating Meal Plan For Beginners - Beauty Bites

14-day clean eating meal plan for beginners with nourishing healthy recipes and a grocery list to help you start eating healthy! This meal plan includes easy healthy breakfasts, lunches, dinners and snacks as well as meal prep tips to help you get started!

Super Easy Beef Stir Fry for Clean Eating Meal Prep!

Super Easy Beef Stir Fry for Clean Eating Meal Prep

Healthy Sesame Chicken

Healthy Sesame Chicken is a delicious, healthy dinner! Packed with protein, low in carbs, and gluten free - it's simple to make & better than takeout!

3-Day Detox To Rejuvenate and Make You Feel Amazing - Beauty Bites

3-day detox meal plan with detox recipes to help you reduce inflammation and feel amazing! This vegan anti-inflammatory diet plan is exactly what your body needs to detox and reset.

16 Healthy Wrap Recipes That Will 10x Your Energy Levels

16 healthy wrap recipes that will 10X your energy levels. So many options including chicken wraps, lettuce wraps, high protein, low carb, breakfasts wraps, and more.

Clean Eating Meal Plan PDF {with recipes your family will love!}

Are you wanting a free clean eating meal plan that is easy to use? I've got you covered! With this clean eating meal plan pdf, print it or save to your pc!

30 Easy Clean-Eating Lunches to Try This Month

So you've vowed to eat only clean, whole and unprocessed foods this month. You?re amazing. Here's what to make for lunch.

Healthy Weekly Meal Plan for Clean Eating

This easy clean eating meal plan for busy moms includes healthy, real food recipes for breakfast, lunch, dinner and snacks. Perfect for pregnant and breastfeeding moms.

#MealPrep Teriyaki Chicken Bowls for Your Clean Eating Goals!

#MealPrep Teriyaki Chicken Bowls

[videoviralfeed-blog]

Stuffed Bell Peppers Recipe

Ingredients: -Oil ½ Cup -Pyaz (Onion) sliced 3 large -Adrak lehsan paste (Ginger garlic paste) 2 tbs -Lal mirch powder (Red chili powder) 1 tbs -Zeera powder (Cumin powder) 1 tsp -Dhania powder (Coriander powder) 1 tsp -Haldee powder (Turmeric powder) 1 tsp -Namak (Salt) 1 tsp or to taste -Tamatar (Tomatoes) chopped 3 medium -Beef qeema (Beef mince) 1 kg -Pani (Water) 1 Cup or as required -Podina (Mint leaves) 4 tbs -Hara dhania (Fresh coriander) 4 tbs -Hari mirch (Green chilies) 4 -Garam masala powder (Whole spice powder) 2 tsp -Colored bell peppers ad required -Macaroni boiled -Mozzarella cheese grated -Dried parsley -Red chili flakes -Oil

Directions: -In pot, add oil, onion and fry until translucent, take out half amount of fried onions and set aside. -Fry remaining onion until golden brown, add ginger garlic paste and mix. -Add red chili powder, cumin powder, coriander powder, turmeric powder, salt, tomatoes, mix well and cook until tomatoes are soft. -Add beef mince, mix well and cook on medium high flame until water is reduced (10-15 minutes). -Add water and mix well, cover & cook on low flame for 10-15 minutes. -Add remaining fried onion, mint leaves, fresh coriander, green chilies, whole spice powder and mix well. -Cut colored bell peppers from the center and remove seeds & white part. -Stuffed colored bell peppers with cooked mince, macaroni and again add cooked mince. -Add mozzarella cheese and sprinkle dried parsley. -Prepare the remaining stuffed bell pepper and sprinkle red chili flakes. -Bake in preheated oven at 180 C for 10-12 minutes or until cheese melts. -In frying pan, place stuffed bell peppers, add oil, cover and cook steam flame until cheese melts (12-15 minutes).

Enjoy

[lets-amal]

How To Lose 10 Pounds In A Month

So you want to lose 10 pounds in a month. Fast weight loss isn’t always the best strategy, but we know that sometimes you have a deadline, such as a wedding or vacation, that inspires you to get after it.If you need guidance on the nutrition front, we’ve got you: This menu of quick, energy-packed dishes can help you lose weight-the healthy and happy way-in just one month. Simply choose from the meals and snacks below to customize your “lose 10 pounds in a month” diet plan for a total of 1,500 calories a day.

Click here to get my recommended weightloss method

Psst…coffee alone doesn’t count as a healthy breakfast. Instead, choose one of the satisfying and easy recipes below.Makes 4 small pancakes (2 servings).

1/4 cup steel-cut oats

1/3 cup skim milk

1/4 cup grated apple

1 egg, beaten

2 teaspoons wheat germ

1/8 teaspoon cinnamon

1/4 cup plus 2 tablespoons whole-grain pancake mix

2 teaspoons canola oil

1/3 cup Greek yogurt

1 teaspoon brown sugar

In a medium bowl, combine oats and skim milk and let stand 5 minutes. Add apple and egg.

In small bowl, mix together wheat germ, cinnamon, and pancake mix. Slowly add dry ingredients to oat mixture.

In a medium skillet, heat canola oil over medium heat. Add 1/4 of the batter and cook, flipping once, until pancake is lightly browned on both sides; Repeat. Serve with Greek yogurt mixed with brown sugar.

1 whole-wheat English muffin

1 slice lean uncured ham

1 egg, scrambled

1 tablespoon shredded American cheese

Salt and black pepper, to taste

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1/2 cup chopped melon

4 slices whole-grain bread, toasted

2 cups sliced mushrooms

1/3 cup chopped red bell pepper

1/4 cup minced onion

4 cups baby spinach

8 eggs

1 cup skim milk

2 tablespoons Parmesan

Salt and pepper, to taste

Preheat oven to 450 degrees.

Mist the bottom of a small baking dish with nonstick cooking spray; place bread on bottom.

Mist a large skillet with nonstick spray; add mushrooms, pepper, and onion; saute 5 minutes. Add 4 cups baby spinach and saute 1 minute.

Beat eggs with milk and pour over bread. Top with sauteed vegetables and 2 tablespoons Parmesan; season with salt and black pepper.

Bake for 15 minutes or until egg is fully cooked. (Can refrigerate up to 24 hours before cooking, adding Parmesan just before baking.)

Click here to get Nutrition Guide, Meal Planner

1/4 cup oats

1/2 cup chopped pear

2 tablespoons ground flaxseeds

dash ground ginger

2 teaspoons honey

Bring 1/2 to 3/4 cup water to a boil; add oats and pear.

Reduce heat and cook oats according to package directions. Top with ground flaxseeds, ground ginger, and honey.

1/4 cup sweet potato, grated

1/4 cup red bliss potato, grated

1/4 cup zucchini, grated

1 egg white

1 tablespoon flour

salt, to taste

cayenne, to taste

nutmeg, to taste

1 teaspoon canola oil

Cook apple-chicken sausage according to package directions.

Mix sweet potato, Red Bliss potato, and zucchini together and pat with paper towel to absorb moisture.

Add 1 egg white and 1 tablespoon flour; season to taste with salt, cayenne, and nutmeg. Form into a patty and cook with 1 teaspoon canola oil over medium heat until browned on each side. Serve with 1/2 pink grapefruit.

Cook cellophane noodles or angel hair pasta. With 1 minute cooking time remaining, add red bell pepper, carrot, and sugar snap peas. Remove noodles and vegetables from pot; set pasta aside and rinse vegetables with cold water.

Add shrimp to pot; simmer 3 minutes, drain.

Whisk together peanut butter, rice vinegar, brown sugar, lime juice, sesame oil, red pepper flakes, and sea salt. Toss noodles, vegetables, and shrimp with sprouts, scallion, and cilantro. Drizzle with dressing.

Click here to get over 60 recipes for a happy body and mind

1 veggie burger .

1 tablespoon minced onion

1/2 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon salt

low-sodium chicken stock

1/4 cup brown rice

1/4 cup canned black beans, rinsed and drained

1/4 cup thawed frozen corn

1 tablespoon diced avocado

3 tablespoons salsa

Cook veggie burger according to package directions; cut into bite-size pieces and set aside.

Add onion, cumin, chili powder, and salt to low-sodium chicken stock and use it in place of water to cook brown rice according to package directions.

Mix cooked rice with black beans and frozen corn. Top with chopped veggie burger, diced avocado, and salsa.

Chunky Vegetable Salad with Lemon-Cumin Vinaigrette

Mix together chickpeas, kidney beans, carrot, jicama, apple, red bell pepper, celery, cucumber, and pumpkin seeds.

Whisk together lemon juice, olive oil, red wine vinegar, cumin, sugar, and salt; drizzle over salad. Serve with pineapple.

1/2 Red Delicious apple, cut into bite-size pieces

1 celery stalk, chopped

1 tablespoon raisins

5 walnuts, chopped

1/4 cup shredded carrot

1 ounce chicken breast, cooked

1 tablespoon poppy seed dressing

1 8-inch whole-grain wrap

1/4 cup mayonnaise

1 tablespoon cilantro

1 tablespoon chopped scallion

1 tablespoon chipotle chilies in adobo

1 tablespoon lime juice

1/2 tablespoon chipotle mayo

2 slices whole-grain bread

3 ounces smoked turkey

1 slice cheddar cheese

4 slices cucumber

1 cup shredded romaine lettuce

Blend together mayonnaise with cilantro, scallion, chipotle chilies in adobo, and lime juice.

Spread chipotle mayo on bread. Top 1 slice with turkey, cheddar cheese, cucumber, and romaine lettuce. Top with remaining bread slice.

Starbucks Tomato and Mozzarella Sandwich (350 calories)

Quiznos Chipotle Turkey Sammie (400 calories)

Chick-fil-A Chargrilled Chicken Sandwich and a large fruit cup (400 calories)

P.F. Chang’s Stir-Fried Buddha’s Feast (380 calories)

Choose one of these DIY dinners to end your day right.

Mix flour with salt and black pepper. Butterfly chicken breast and dredge both sides in flour mixture.

Heat canola oil in large skillet over medium heat; saute garlic clove and onion 1 minute.

Add mushrooms and cook 5 minutes. Push mushrooms to side of pan and add chicken; sear 2 to 3 minutes a side and then add marsala wine.

Reduce heat and let wine reduce by half; half-and-half and reduce by half. Serve with roasted new potatoes and green beans mixed with butter and season with salt and black pepper to taste.

2 teaspoon olive oil

1 garlic clove, chopped

1/4 cup red wine

Salt and black pepper, to taste

1 4-ounce skirt steak

1 medium eggplant, peeled and cubed

1/3 cup minced onion

1/2 cup chopped tomato

1 tablespoon feta

1 tablespoon mint

1 tablespoon parsley

Preheat oven to 350 degrees.

Whisk together 1 teaspoon olive oil, garlic, red wine, and salt and black pepper to taste.

Pour mixture over steak; marinate 20 minutes.

Sprinkle eggplant with 1 teaspoon salt, place in a paper towel-lined colander and let sit.

Cook steak in a hot oiled skillet 2 minutes per side. Bake for 10 minutes.

Press a paper towel over eggplant. Saute in 1 teaspoon olive oil until golden; add onion and cook 2 minutes. Add chopped tomato and cook 2 minutes; season with salt and black pepper. Remove from heat; add feta, mint, and parsley.

Pasta with Ricotta-Stuffed Mustard Greens

4 medium mustard green (or Swiss chard) leaves

1/2 cup nonfat ricotta

1/4 cup corn

1/4 cup diced red bell pepper

black pepper, to taste

3/4 cup marinara sauce

1 cup cooked whole wheat pasta

Preheat oven to 350 degrees.

Cook mustard green (or Swiss chard) leaves in boiling salted water 1 minute until wilted and tender; remove thick stem at bottom of each leaf.

Mix together ricotta with corn and red bell pepper; season to taste with black pepper.

Divide ricotta filling among the mustard green leaves and roll each one, tucking the sides in so that the filling won’t seep out. Place stuffed leaves in a small baking dish and top with marinara sauce.

Bake for 20 minutes. Serve over whole wheat pasta.

Preheat oven to 375 degrees.

Drizzle one tilapia with lime juice and season with cayenne and salt. Bake for 20 minutes.

To make the sauce: Mix together Greek yogurt, mayonnaise, juice of 1 lime, lime zest, Tabasco Chipotle Pepper Sauce, and a dash of salt.

Toast tortillas in a toaster oven and top each with 3 ounces tilapia; 2 tablespoons thawed frozen corn; 2 tablespoons canned black beans, rinsed and drained; 1/2 cup shredded cabbage; 1/4 cup diced tomatoes; and 2 tablespoons chipotle-lime sauce.

Mix together olive oil, 1 mustard, red wine vinegar, sugar, salt, and black pepper.

Toss 2 tablespoons dressing with cabbage-and-carrot slaw. Top with chicken, avocado, blue cheese, bacon, and tomatoes. Serve with whole-grain crackers.

Panera Bread Asian Sesame Salad with Chicken and a bowl of 10-Vegetable Soup (510 calories)

KFC Grilled Chicken Breast, mashed potatoes with gravy, green beans, and a large corn on the cob (490 calories)

Chili’s Guiltless Mango-Chile Chicken (490 calories)

Olive Garden Shrimp Scampi Dinner (510 calories)

Each snack of these craving-busting lose 10 pounds in a month diet plan snacks contain about 150 calories; eat two a day.

NuGo Foods Banana Walnut Flavor & Fiber bar and a sparkling water

1 cup applesauce with 2 graham cracker halves

Smoothie, made with 2/3 cup Greek yogurt blended with 3/4 cup frozen strawberries and 1/3 cup milk

1 small mango, sliced and sprinkled with cayenne and lime juice to taste, and 2 gingersnaps

2 tablespoons guacamole with 8 whole-wheat pita chips

3/4 ounce cheddar cheese and a small apple

1/2 cup cooked shelled edamame with 1 teaspoon olive oil and a sprinkle sea salt

1 ounce whole-grain pretzels with 2 tablespoons tzatziki

[edgewaterfarmcsa]

CSA WEEK 10

P I C K L I S T

KALE - CHERRY TOMATOES - PLUM TOMATO - MELON - LEMONGRASS - THAI BASIL -

JALAPENOS - SCALLIONS - HAKURAI TURNIPS OR DAIKON RADISH -

BELL PEPPER - LEMON CUKE - SLICING CUKE - ZINNIAS!!!!

The New England growing season is terribly short (June-October).  We break up this tiny passage of time into short bursts we call seasons: strawberry season (5ish weeks), blueberry season (3ish weeks), melon season (JUST GETTING STARTED WOOT WOOT!!), etc…  These fruit bursts force you to show up and give all you got because the harvest is so fleeting and nothing during any other time of year compares to the season that you are currently in.  As we combine melon season with the entrance of tomato season, we simultaneously welcome in the real muscle season:  canning season.  August is this wild month where everything (all the crops) catch up and suddenly you are hit with this pain in your gut that SUMMER IS SHORT and SUMMER IS ALMOST OVER and holy shit, it's time to savor every bit of it and figure out ways to bottle up the sun.  So, I turn to processing veg (can/pickle/ferment/freeze) as a coping mechanism to battle the inevitable change to Fall.  Also, canning  is pretty fun and deeply satisfying and mostly delicious (however there is the occasional science fair experiment gone wrong).  From here on out, with every CSA that comes and goes, I will try my best to provide one item in bulk(ish) that will beg you to be processed, so you too, can take summer with you into the cold dark months ahead (i hate winter).   

But before we go into pro-tips and how exactly you are going to deal with all those jalapenos- I need to tell y'all about this extremely productive and joyful experience that occurred weekly alongside the CSA Summer Harvest: enter, Kayleigh season.  Kayleigh worked at the farm years prior, but we never connected- she was slingin veg at the farmstand, and I was picking veg in the field.  This year she approached us looking to get back to Edgewater and low and behold, I needed help. AND-SHE-SHOWED-UP.  Yall, Kayleigh season lasted for 9 whole weeks and I am GRATEFUL for every single one.  Working alongside Kayleigh is actual magic.  Her work ethic is insane, her jokes slap, and while paying attention to every detail of every task, she is constantly looking ahead, reading my mind, and lightening the load.  On top of all this, she glows and our convos flowed.   My best connections and life changing conversations always happen during a full day outside- sunrise to sun up- in a field, during a harvest with someone great.  She is someone great.   Kayleigh season ends today. Next week she begins Nursing school and I’m so excited for her… (to take care of me when I'm in need of medical care jkjkjk). 

All that said, so long Kayleigh season- a damn good season- all too fleeting, powerful, and so full of joy.  

PRO TIPS:

This recipe is recommended by my dear friend Sam who is a master jalapeno pickler… He gives the following suggestions:

I would use less sugar 

Also you can put the sliced jalapenos in the jar and just pour hot pickling liquid over it.

YIELD: 1 PINT SIZED JAR  The BEST recipe for easy homemade pickled jalapenos from scratch! Fresh jalapeños pickled and jarred.

15 to 20 large jalapeños, sliced, stems discarded 2 garlic cloves, smashed and peeled

1 cup distilled white vinegar 1 cup filtered water

4 tablespoons sugar (optional as it is for flavoring) 2 tablespoons kosher salt

In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.

Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.

Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

I personally would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.

**REVISED: I've found that 20 medium jalapenos will fill a quart size jar. I upped the water and vinegar to 1-1/4 cups each. Sugar and salt stayed the same.

*This is not a canning recipe therefore not shelf stable and will need to be kept refrigerated.  With that said, I personally would treat these homemade pickled jalapeños as I would any opened jar of pickled produce in your fridge. They should last a long while if kept refrigerated in the airtight jar. Also, the spicy heat of the peppers should mellow out the longer they are in your fridge.  If looking for canning instructions or directions, follow the USDA guidelines.

BY SHOSHI PARKS (bonapp)

As its name suggests, lemongrass is a grass with botanical origins that stretch across South and Southeast Asia, from India and Sri Lanka to Indonesia and the Philippines. Also called Malabar grass, Cochin grass, or fever grass among many other names, lemongrass (Cymbopogon citratus) grows in large bushy clumps. Its stalks are woody and pale green with bulbous lighter-colored bases that are somewhat reminiscent of green onions. Used whole, chopped, or pummeled into a paste, lemongrass adds a light but complex flavor and aroma—simultaneously lemony (hence the name), gingery, and floral—to sauces, soups, and meats.

In some parts of the world, lemongrass is also treasured for its health benefits. When brewed into a tea, the plant is considered an immunity-boosting treatment for a wide variety of ailments including gastrointestinal distress, fever, and asthma.

How can you use it? In South and Southeast Asian cooking, lemongrass commonly conspires with ingredients like garlic, galangal (and/or ginger), cilantro, Thai basil, shallots, lime leaves, and coconut milk to create bold, complex flavors.

To prepare lemongrass, start by peeling the stiff outer leaves away from the stalk to reveal the slightly softer underlayers. Slice the grass in two spots, about half an inch from the root and approximately three inches up, where the whitish color begins to turn green.

The pale lower section of the lemongrass is the meatiest bit. Even so, it must be sliced thin and then finely chopped, pounded into a paste with a mortar and pestle, grated with a box grater, or tossed in a food processor so that it isn’t too tough to chew. This is frequently how lemongrass is used in Cambodian cooking, Yun says, especially in the preparation of the spice paste kroeung.

Lemongrass is often finely chopped or pounded in order to break down the tough stalks.

Once minced or pounded, lemongrass can be added to marinades or grilled meats for a touch of sweet citrusy flavor or used to brighten curry pastes and simple sauces. Powdered lemongrass works here too. “Start with one teaspoon powder per lemongrass stalk, but be sure to taste as you go to make sure you’re getting that lemony-ginger bite,” Payumo advises. 

And despite the fact that lemongrass isn’t traditionally used in recipes of Western origin, adding it to creamy pastas or homemade ice cream is an unexpected delight.

But while only the lower bulb of the lemongrass stem is edible, every portion of the stalk has a role to play in the kitchen. The fibrous upper section of the stalk is full of tons of lemony, gingery goodness. To release the flavorful oils, both Yun and Payumo like to bash or flatten the lemongrass stalk with a cleaver or the side of a large knife. Payumo will also sometimes bend the stalk back and forth a few times instead of smashing it to release the oils.

Fresh lemongrass stalks work best in dishes like soups and slow-roasted meats that simmer for long periods of time. In Filipino cuisine it’s commonly stuffed inside whole pigs or chickens and then roasted, Payumo says. Extensive simmering or roasting is also the best use for dry lemongrass, which rehydrates as it cooks. Like with bay leaves, remove the lemongrass stalks from the dish before serving. 

Bruised, oil-rich lemongrass stalks work in the glass too. They not only make a mean cocktail stirrer, but they can also infuse spirits with almost no effort at all. Go ahead, throw a lemongrass stalk or two in a bottle of vodka and let it sit for a week before drinking. You won’t be sorry.

How should you store it? If you store it right, lemongrass will pretty much last forever. Wrapped loosely in a towel, the stalks will stay fresh and flavorful for a few weeks in the fridge. Otherwise, they’ll do just fine in the freezer, either uncut or pre-prepped. Try portioning minced, pounded, or grated grass into an empty ice tray for no-fuss future use. Dried and powdered lemongrass should be kept in sealed containers and out of the light.

Now go smash, slice, and pound away. You may not be getting to South or Southeast Asia this year, but with your new lemongrass skills, at least your culinary skills will permit you to imagine.

[fieryanmitsu]

Aww, thanks for the tag, @derireo ☺️

☆ rules? answer 17 questions then tag 17 people

nickname? I go by Anmitsu here, and have been nicknamed “Mitsu” by some of my mutuals! (Feel free to call me either~)

zodiac? Aries ♈️

height? 161 cm (5’3.5”)

hogwarts house? Hufflepuff!

last thing i googled? “stuffed bell peppers recipes”

song stuck in my head? Right at this moment? Queen’s “Bohemian Rhapsody”, haha

number of followers? 124

amount of sleep? 6 usually if nothing crazy going on with work (or I’m not being dumb and staying up late for stupid reasons lol), but I feel like I need more these days, I’m always tired 😑

lucky number? I don’t have one, actually!

dream job? Otome game scenario writer I’m actually already working at my realistic dream job right now. What that job is is a secret, though, haha. Sorry!! (Just know I am an “office lady” of some sort lol) 😂

wearing? Pajamas

favorite song? This is literally an impossible question LOL. I can’t just pick one, haha. But one of my favourites that I’ve been listening to a lot lately is: “Sora no Uta ~Higher and Higher~” by LUNA SEA (I included the Spotify link if anyone is interested in checking it out 👀)

favorite instrument? Not sure if this question requires that I know how to play the instrument? In general, I’m partial to string instruments, with the cello being my favourite (I also really love the er hu, though). But I can’t play either of those instruments, haha. I used to play a bit of piano and I played clarinet through middle school and high school, though, so I’ve always had a soft spot for clarinet.

aesthetic? I am not cohesive enough to have an aesthetic!! But I guess I tend towards neutral colours, clean/simple designs and Asian/zen?

favorite author? Tamora Pierce

random? I was talking to some people about this recently, but I’m terrified of all insects. Even butterflies and ladybugs scare me lol.

Why is this called 17 questions when there’s only 16?! 😂

Also, do I even talk to 17 people?! I think a lot of my mutuals have been tagged, but I’ll go with @sugarshiin @saku-yaa @seasidefallenangel @midnightcabbages! As usual, no pressure!

[lundsandbyerlys]

Summer Grilling: Butchers Kitchen

Take the guesswork out of dinner with Butchers Kitchen, our convenient line of delicious entrées and sides.

Butchers Kitchen is a collection of fresh items created and assembled right in our stores. It’s a celebration of old and new, combining time-tested recipes with our amazing butchers’ newest creations. Just pop them in the oven or throw them on the grill and dinner is served! Here are just a few of our customer favorites:

Butchers Kitchen Kalbi Marinated Beef Kabob: Tender boneless steak pieces on a wooden skewer, marinated in an irresistible sweet sesame teriyaki sauce. Ready to grill, sauté or bake in the oven.

Butchers Kitchen Loaded Black Bean Pub Burgers: Fresh gourmet vegetarian burger patties loaded with sweet bell peppers, black beans and tempeh. Simply grill or sauté.

Butchers Kitchen Fresh Classic Pub Burger: Fresh gourmet hamburger patties stuffed with smoked beef brisket, beer glazed onions, smoked Gouda cheese, herbs and spices.

Butchers Kitchen Lemongrass Marinated Chicken Kabob: Fresh boneless skinless chicken breast pieces marinated in a lemony Asian-inspired curry sauce, made with lemongrass, ginger, green onion, garlic, cilantro, curry powder and fish sauce. Ready to grill, sauté or bake in the oven.

Butchers Kitchen Rosemary Marinated Lamb Kabob: Tender boneless leg of lamb pieces on a wooden skewer, marinated in a flavorful garlic, lemon and rosemary sauce. Ready to grill, sauté or bake in the oven.

Butchers Kitchen Dragon Breath Pork Back Ribs: Hot and spicy marinated baby back ribs, made with sesame oil, Louisiana Fireball Cajun Spice Blend, Tabasco, garlic, cumin, poblano peppers, dried Arbol peppers and red pepper flakes. Ready to bake in the oven, low and slow for at least 2 hours.

Look for these Butchers Kitchen chef-crafted entrées and more in our Meat & Seafood department!

[livinginlandmarketing]

The Eat Index: IE is a weekly newsletter that lands in your inbox on Wednesdays. Subscribe here.

If your tastes run to chicken tenders, Mediterranean food and tacos, you’re in luck.

This week sees the arrival of Dave’s Hot Chicken in San Bernardino, while Daphne’s California Greek has reopened locations in Ontario and Temecula.

Monday, Oct. 4, is National Taco Day, which falls on the eve of Taco Tuesday.

Saturday will see the return Oktoberfest to Redlands. The Sylvan Park event didn’t happen in 2020 due to the novel coronavirus pandemic.

If your brew of choice is coffee, not beer, Reborn Coffee has opened in the Galleria at Tyler.

Dave’s Hot Chicken coming to San Bernardino, Menifee and Hemet

A two-piece combo at Dave’s Hot Chicken in San Bernardino includes chicken tenders, sauce, bread and a side, in this case kale slaw. (Photo by Fielding Buck, The Press-Enterprise, SCNG)

The chain, which specializes in chicken tenders and sliders, opens its San Bernardino location on Friday, Oct. 1. Read more.

How to get free tacos and deals on National Taco Day, Monday, Oct. 4

El Pollo Loco is bringing back its Crunchy Taco for the month of October. (Photo courtesy of El Pollo Loco)

Promotions include a comeback of the hard shell chicken taco at El Pollo Loco. Read more.

Dine 909: Redlands Oktoberfest returns; No Clue Craft Brewery turns 7

Redlands Optimist Club hosts its Oktoberfest Celebration at Sylvan Park in 2016. (Rachel Luna, staff)

Also, Daphne’s California Greek reopens in Ontario and Temecula, and Little Caesars adds veggie pepperoni to its menu. Read more.

Reborn Coffee has a new location in Riverside

Reborn Coffee has fully opened in Laguna Woods, seen here, and soft opened in Riverside at the Galleria at Tyler. (Anne Valdespino, Orange County Register/SCNG)

The Brea-based coffee bar is known for its award-winning cold brew. Read more.

Michelin stars awarded to 8 restaurants in LA County, 1 in Orange County

New one and two-star restaurants have been announced by Michelin for its 2021 California edition Melisse in Santa Monica is among them. (Photo by Jeff Couch, courtesy of Melisse)

The honors are generating excitement in the Southern California dining scene, which is still feeling the effects of COVID-19 lockdowns. Read more.

Recipe: White rice and kimchi play well together

Kimchi cooked with day-old white rice and topped with green onions and an Asian-style vinaigrette creates an irresistible balance between the pungent kimchi and starchy rice. (Photo by Cathy Thomas)

The starchiness of the rice offsets the high-impact flavors of the fermented vegetable concoction. Read more.

Recipes: It’s the season for stuffed vegetables

Stuffed pepper boats are served with quinoa and lentils with Mediterranean and Mexican flavors (Photo by Yakir Levy)

Turn bell peppers, eggplant, chayote squash and other types of produce into vessels for these culinary creations. Read more.

Related Articles

Got company? Get ‘Everyday Entertaining’ by Elizabeth Van Lierde

Dave’s Hot Chicken coming to San Bernardino, Menifee and Hemet

Dine 909: Redlands Oktoberfest returns; No Clue Craft Brewery turns 7

Where to find free and cheap tacos at Southern California restaurants on Monday

Michelin stars awarded to 8 restaurants in LA County, 1 in Orange County

-on September 30, 2021 at 04:29AM by Fielding Buck

[livingcorner]

10 Terrific Ways to Use All Your Summer Tomatoes

When I was a kid, I would not eat tomatoes. I swore I hated them. Sure I would eat ketchup and tomato sauce, but not actual tomatoes. When I became vegan, everything changed. Suddenly, I learned to love lots of foods I wouldn’t eat before, and tomatoes were one of them. Currently, I eat tomatoes every single day in one form or another. They are one of the foods I cannot run out of or I feel lost and deprived. Summer is a great time for tomatoes. This is when they are at their best – deep red, juicy and intense in flavor. There are Beefsteaks, Roma Plums, Vine-Ripened, Grape, Cherry, Heirloom, and so many other types of tomatoes. Each has their own flavor and personality and each can be used in multiple ways.

You're reading: 10 Terrific Ways to Use All Your Summer Tomatoes

If you grow tomatoes, you will probably be swamped with them by the end of summer. Maybe you are the lucky recipient of someone who has too many to use or maybe you are indulging in the bounty of the farmers market. However you come by your tomatoes, now is the perfect time to try new and exciting things with them. Of course, you know you can use fresh tomatoes to make tomato sauce or salsa, and you know they taste great in salads and sandwiches. Well, here are 10 different ways to use all those beautiful summer tomatoes.

1. Make Homemade Bruschetta

Heirloom Tomato and White Bean Bruschetta

Tomatoes can have no better friends than fruity olive oil, savory garlic, and crispy bread. Bruschetta is a favorite appetizer or hors d’ouvres. I make a Garlic Tomato Bruschetta that is so good, that and a glass of white wine is all I need for dinner. Here’s how I make it: Preheat the broiler. Place thin slices of Italian, Ciabatta or French bread onto a baking sheet.

Drizzle extra-virgin olive oil over them and broil for just 3-4 minutes until they are crispy and golden brown. Remove the bread from the oven and set them aside. In a skillet, heat a spoon of extra-virgin olive oil over medium heat. Add 4 minced garlic cloves and a pinch of red pepper flakes and cook for a minute until the garlic starts to soften. Add 1 pint of halved grape tomatoes and toss in the seasoned oil. Cook for 4-5 minutes until the tomatoes soften. Season with salt and pepper and spoon the tomatoes onto the toasted bread. Garnish with fresh parsley or basil and vegan grated parmesan. Make a lot. This is addictive. Don’t say I didn’t warn you.

Read more: 10 Vegetables to Plant in the Fall and Winter That Will Withstand the Cold

2. Make Soup – Raw or Cooked

Gazpacho is a Spanish soup that is served cold. It’s also easy to make – just blend ripe tomatoes with any other produce you desire onions, cucumber, bell peppers and even watermelon. Chill it and enjoy it. It couldn’t be easier. This Raw Tomato Red Pepper Soup combines meaty tomatoes, sweet bell pepper and spicy chipotle for a refreshing and beautiful soup. If you prefer your tomato soup hot, try this traditional Quick and Rich Tomato Soup or this creamy Tomato Coconut Soup.

3. Make Stuffed Tomatoes

Usually, when we make stuffed dishes, we put tomatoes into the vegetable we are stuffing but how about stuffing the tomatoes themselves? All you have to do is hollow out the tomatoes and replace the pulp with your favorite fillings. Toss cherry tomatoes with olive oil, salt, and red pepper flakes, and then stuff them with your favorite spread or vegan cheese. Broil them until the cheese melts and the tomatoes soften about 2 minutes. Garnish with fresh herbs and impress your guests with this beautiful appetizer.

Larger tomatoes can be stuffed to make a healthy and delicious entrée or side dish. I hollow out large beefsteak tomatoes and stuff them with a mixture of sauteed mushrooms, spinach, quinoa and the pulp from the tomatoes. Place them in a baking dish, sprinkle a few bread crumbs atop each one and bake for 30 minutes. For a lighter dish, stuff the tomatoes with your favorite summer salads like this Chickpea Waldorf Salad or this Tempeh “Tuna” Salad. It’s refreshing and you get to eat the plate!

4. Make Your Own Dried Tomatoes

I love sun-dried tomatoes. They add a tangy flavor to dishes and make a great snack too. You can buy sun-dried tomatoes in the store but why not make your own? Whether you use a dehydrator, your oven or the sun, it’s easy to dry foods yourself. To make your own oven-dried tomatoes, halve ripe tomatoes lengthwise and scoop out the seeds. Line a baking sheet with foil or parchment paper and toss the tomatoes in olive oil, salt, and pepper. Set your oven on its lowest temperature (150 degrees) and let the tomatoes cook for eight hours or until they have shrunken. Then use your self-dried tomatoes to make Raw Lasagna with Cilantro Pesto, Sundried Tomatoes and Marinated Veggies, Quinoa with Secret Pesto and Sun-Dried Tomatoes and this beautiful Sun-dried Tomato Tart with Zucchini Hummus.

5. Make Fried Green Tomatoes

Red tomatoes shouldn’t have all the fun; green ones deserve love too. Unripe green tomatoes are the star of the southern dish, Fried Green Tomatoes. Because they are unripe, green tomatoes are firmer with less moisture which means they hold up to frying better. You could fry red tomatoes but if they are juicy, it could get messy. Simply slice the tomatoes, bread them and fry them. Try these Fried Green Beer Tomatoes which are coated with cornmeal and dark beer or my Cajun-flavored Fried Green Tomatoes with Red Pepper Aioli.

6. Make Roasted Tomatoes

Tomatoes are sweet but when you roast them, they get this intense, rich flavor that is savory and succulent. Roasted tomatoes are delicious on their own as a side dish or used in other recipes. Just place halved tomatoes on a baking sheet lined with foil or parchment paper and drizzle them with olive oil, salt and your favorite herbs and spices. You can roast them fast in a 425-degree oven for 20 minutes or slowly in a 250-degree oven for a couple of hours until they are collapsed and softened. Then enjoy them in dishes like this bowl of Miso Roasted Tomatoes with Spiralized Carrot Noodles and these Grilled Avocados with Roasted Tomatoes.

7. Make Pickled Tomatoes

Pickled and fermented foods are delicious with their unique tang and saltiness. We eat pickled cabbage as sauerkraut, pickled onions, carrots and other veggies as kimchi and pickled cucumbers as…well, pickles. So why not pickle tomatoes? It’s easy, they can last a long time, and you can eat them on sandwiches or in salads or on their own. To make pickled tomatoes: cook your favorite spices such as garlic, red pepper flakes, ginger, cumin or mustard seeds in some olive oil for just a minute or two to deepen their flavors. Add one cup of your favorite vinegar and ¼ cup sugar to the saucepan and cook over medium heat until the sugar dissolves, about 5 minutes. This is the brine. Add some salt and let the mixture cool. Take a sterilized jar and fill it with peeled, ripe tomatoes cut into wedges or whatever shape you desire. Pour the brine over the tomatoes. Be sure to leave about ½ inch of room at the top. Cover and refrigerate for several hours. The longer you let the tomatoes pickle in the brine, the better they will be.

8. Make Homemade Chile Sauce

Chile sauce is amazing. It’s rich, sweet, spicy and tangy all at the same time. It’s used in lots of recipes, especially Asian ones. You can buy bottles of chile sauce but some have ingredients such as high-fructose corn syrup and others can be expensive. When I ran out of chile sauce in the middle of making a recipe, I couldn’t substitute anything else so I learned to make my own. It was much simpler than I thought it would be and now I always make it myself.

Let me share my recipe with you: Combine 2 cups of fresh, pureed tomatoes (plums have the best flavor), ¼ cup tomato paste, ¼ cup apple cider vinegar, ¼ cup brown sugar, 2 chopped jalapeno peppers, 1 tsp. each garlic powder and chile powder, ½ tsp. each dry mustard powder and onion powder, a pinch of allspice, and 2 Tbs. vegan Worcestershire sauce in a food processor. If you don’t have vegan Worcestershire sauce, you can use 1 Tbs. each tamari and balsamic vinegar. Add a pinch of red pepper flakes if you want extra heat. Process until smooth and taste for any seasoning adjustments. Keep in a jar in the fridge and use it in recipes such as Braised Seitan Short Ribs in Spicy Chile Sauce, Mississippi Comeback Sauce and Sesame Tofu.

Read more: Create a Beautiful Garden Bed with These Edging Ideas

9. Make Tomato Desserts

Yes, desserts. We use spinach, avocado, and zucchini in desserts so why not tomatoes? After all, tomatoes are a fruit and with more recipes mixing sweet and savory tastes, tomatoes are a perfect ingredient for desserts. The next time you go to make your own ice cream or sorbet, consider giving tomatoes a try by either adding one or two to the recipe or going totally tomato-flavored. Add some little tomato wedges to fruit cocktail or these Raw Fruit Tartlets.  Their gentle flavor mingles well with strawberries, watermelon, pineapple, mango, pears, melon and berries. Garnish your tomato dessert with fresh mint or basil leaves.

10. Freeze Your Tomatoes

Even though you can buy tomatoes year round, they are only in season for a short time. Or perhaps, you grew so many tomatoes, you can’t possibly use them all, no matter how many tomato ideas and recipes I give you. Well, the good news is that you can freeze tomatoes so you can enjoy them all year long. Tomatoes can be frozen with their skins or peeled, raw or cooked, whole, chopped, sliced or pureed. If you make tomato soup or sauce, you can also freeze the prepared foods.

To freeze tomatoes, select ones that are ripe and firm. Wash them gently and blot them dry. Prepare the tomatoes by cutting them into the desired shape and place them in a single layer on a cookie sheet that will fit in your freezer. After they are frozen, transfer the tomatoes to freezer bags or sealed storage containers. When you need them, just thaw them out and use them in any cooked recipe (thawed tomatoes will be too mushy to eat like you would a fresh tomato). Frozen tomatoes can last up to 8 months so you can be enjoying summer tomatoes in the middle of a winter snowstorm.

There is no food more versatile than the tomato. Sweet or savory, raw or cooked, alone or as part of a recipe, tomatoes are nature’s candy. I hope you have fun trying these ways of using your summer tomato bounty and if you have any bushels leftover, send them my way.

We also highly recommend downloading our Food Monster App , which is available for iPhone , and can also be found on Instagram and Facebook . The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!

For more Vegan Food, Health, Recipe, Animal, and Life content published daily, don’t forget to subscribe to the One Green Planet Newsletter !

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Source: https://livingcorner.com.au Category: Garden

source https://livingcorner.com.au/10-terrific-ways-to-use-all-your-summer-tomatoes/

[wijakartuya]

copycat recipe for Applebees wonton chicken tacos. This is a copy-cat recipe for Applebees Chicken Wonton Tacos -- a fusion dish with elements from both Mexican and Asian Cuisine. This copycat recipe for Applebees Chicken Wonton Tacos has zesty stir fried chicken stuffed in crispy wonton shells and topped with crunchy slaw and cilantro. These are just like the chicken wonton taco's from Applebee's appetizer menu.

With our Secret Restaurant Recipe your Wonton Tacos will taste just like Applebee's. These chicken wonton tacos taste just like Applebees. If you like copycat recipes be sure to go to.

Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to make a special dish, copycat recipe for applebees wonton chicken tacos. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

This is a copy-cat recipe for Applebees Chicken Wonton Tacos -- a fusion dish with elements from both Mexican and Asian Cuisine. This copycat recipe for Applebees Chicken Wonton Tacos has zesty stir fried chicken stuffed in crispy wonton shells and topped with crunchy slaw and cilantro. These are just like the chicken wonton taco's from Applebee's appetizer menu.

copycat recipe for Applebees wonton chicken tacos is one of the most well liked of recent trending foods in the world. It's easy, it's quick, it tastes yummy. It is enjoyed by millions every day. They're nice and they look wonderful. copycat recipe for Applebees wonton chicken tacos is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have copycat recipe for applebees wonton chicken tacos using 14 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make copycat recipe for Applebees wonton chicken tacos:

{Prepare of tacos.

{Prepare 2 large of chicken breast cooked and chopped.

{Make ready 1 cup of oil to fry wontons.

{Prepare 1 packages of wontons you will use about half.

{Take 1 of salt and pepper to taste.

{Get of coleslaw.

{Prepare 1 bag of coleslaw mix without sauce.

{Make ready 1/2 cup of Newmans low-fat ginger sesame dressing.

{Prepare 1 large of onion sliced finely.

{Take 2 of bell pepper sliced finely one red one green.

{Get 1/4 cup of cilantro chopped.

{Get of dressing.

{Get 1/2 tbsp of sesame seed oil.

{Take 2 of limes juice them.

Copy Cat recipe of Applebee's Wonton Tacos. You can substitute the chicken for pork to have Applebee's Pork Wontons. Top with coleslaw mixture, green onion, cilantro and red onion. Applebee's cannot ensure menu items do not contain ingredients that might cause an allergic reaction or impact other dietary restrictions.

Steps to make copycat recipe for Applebees wonton chicken tacos:

as chicken is cooking assemble the coleslaw in a bowl when slaw and chicken is done heat oil cook each wonton for 5 seconds each side gently fold over to make taco opening and fry for 10 seconds let cool prop against or stand upsidedown on papertowel.

after draining and cooling put in your chicken and slaw drizzle with dressing and serve garnish with lime wedges..

Eating chicken wonton tacos for dinner sounds like a pretty good idea, right? And while you might be tempted to run to curbside pickup for some Applebees' wonton Don't get me wrong Applebees' chicken wonton tacos are pretty darn good! However, when you make at home you can control the. These Applebee's Chicken Wonton Tacos are filled with honey-garlic chicken, sweet chili sauce and zesty Asian slaw stuffed into crispy wonton Unfortunately, fully assembled, chicken wonton tacos do not freeze well. Keyword: applebee's copycat, chicken wonton tacos.

So that's going to wrap this up for this exceptional food copycat recipe for applebees wonton chicken tacos recipe. Thanks so much for your time. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

[benjamingarden]

This Month On The Farm: July 2020

July's weather was full-on summer complete with heat, humidity, and lots o' sunshine.  And surprisingly, a lack of mosquitoes.  Hooray for that!  We did receive some rain and when we did, oh boy was it a lot.

Tents - Not Just For Camping

As you can see in the photo above, we decided to make use of a couple of our extra craft show tents and set them up on the upper and lower decks.  On the upper deck it's wide open, used just for rain cover and shade (Ollie is afraid of the netting walls so we left them off).  On the lower deck we used the netting walls and put our outdoor table and chairs inside so we can enjoy eating or sitting outside without bugs attacking.  Ollie, as noted, is afraid of the walls but if he's sitting in his tower with me by his side, he deals with it ok.

gutters and rain barrel installed!

Barrels Of Rain

Woo hoo!  Jay was able to get the gutters installed on the outbuildings and the rain barrels are up and working.  This has been on our "someday" list for years.  Years!  We've been able to successfully use the barrels to water the garden through most of the month, only needing to resort to our well water a couple of times.

Harvesting

As I've mentioned (probably too many times), our garden is mostly shaded.  We receive morning sun over about 70% of it and afternoon sun for a few hours over it all, and it's fully shaded the remainder of the day.  And so, our harvesting starts late.  Then, of course, we had the infamous whistle pig debacle that set us back a bit but we are now enjoying the fruits of our labor.

Green beans are coming in by the bushel.  I know that many people don't enjoy frozen green beans but we do, so I grow enough to enjoy fresh weekly as well as enough to put up in the freezer for winter and springtime eating.  I planted 3 types this year: Blue Lake, Red Noodle, and Calima Bush Beans.  The Red Noodle are still small and green but this is the first year we've planted them so, fingers crossed, they are delicious.

We finally have tomatoes!!!  Well, we finally have ripe tomatoes!  We have a ton, I mean TON, of green tomatoes amidst the 25 plants so we will definitely have plenty for fresh eating as well as for oven-drying to freeze for sauce during the winter.

We are also harvesting onions, cabbage, kale, swiss chard, mixed greens, arugula, microgreens, peppers (jalapeno, ancho, and bell), summer squash, zucchini, the last of the peas, beets, blueberries, blackberries, herbs and radish.

our sweet potato hill

Sadly, our pear and asian pear trees did not do well this year.  I've ordered new "partners" for them (and the paw paw tree) so our hope is we will be swimming in their fruits in a couple of years!  And our whistle pig took out all of our summer broccoli and cauliflower so we won't be harvesting either of those until fall.

At the start of the season I would grab a big bowl from the cupboard and Ollie and I would head to the garden to harvest whatever was ready.  One day, as my bowl was so full the veggies were spilling out of it, Jay looked at me and said "you need a bucket or a basket or something".  I said "I know.  Someone I follow on Instagram just posted a picture of her harvest basket that her husband made.  It was nice - metal mesh and wood sides and handle.  You're too busy though, so maybe next year."  I didn't give it another thought.

Later in the week Jay comes out of his shop holding the PERFECT harvest basket.  He had made it in between other projects he was working on.  Such a sweet gift! 

So now, Ollie and I take our harvest basket with us to the garden on our daily check-in.

looking up one of our mammoth sunflowers

the 2 mammoth sunflowers that survived the whistle pig feast are on the left

Homestead Projects

We have a list of projects that we are hoping to accomplish before fall.  We've managed to check off some of the easier projects, but not so much the larger projects.  Here's what we're chipping away at:

paint the dining room (done)

stain the back deck (done)

paint the living room

fix columns and lay new flooring on one of the two front porches (second porch will be done next year)

paint 2 sides of the house (same color, just refreshing it - the other 2 sides will be done next year)

install fence around the garden (temporarily done - permanent fencing will be done next spring)

build and install a new outdoor pole light in the front yard

build a small nesting box area/water station for garden (so when the chickens are tasked with the garden fall clean-up, they have a place to lay eggs)

chop and stack wood for the woodstove in the shop (done although we may chop a bit more)

install gutters on the outbuildings and hook-up rain barrels (done)

create a raised bed hoop house for one of our garden beds so we can grow greens through late fall/early winter (done for now - we purchased/found the items needed to make this in fall)

Animals

We are not going to add any more animals to the homestead for now and that includes chickens.  The current flock will get smaller, gradually, as the inevitable happens.  We had one pass away this week, she was one of the older girls, and we fully anticipate a few more passing this year from old age.  It certainly doesn't get any easier to deal with death, but at least we have developed a bit of a plan now, of keeping them safe and comfortable during the process.  We also know more about signs, because with chickens, they usually mask illness.  This helps us so we can watch closer and try to make sure they are protected.  

Death is one of the parts of having animals that is so difficult.  Unfortunately, as birds become sick and/or begin the dying process, some of the others can become very cannibalistic.  It's not a pretty sight.  So once we see that one of the girls isn't feeling well, we are able to remove them, but not totally, from the flock.  They are social creatures, so full removal seems to make them stressed and upset.  Instead, we make sure they are separated by a fence allowing them to still feel a part of the flock without getting incessantly pecked at and stepped on.  And no, we don't let them suffer.  If there's any sign of that, and we've done all we can do to make them well, we step in.  

Our overall plan is to get out of the egg-selling business and keep a very small flock (6-8 girls).  With a flock of 24 girls, it will take some time for the flock to naturally reduce (we're down from the 32 we had last year), so we won't be bringing in any chicks until we have less then 8 girls.

zucchini chocolate chip muffins

What Do You Do With All Of That Zucchini?

Isn't this the question you ask yourself every single year?  I always think I have a plan to keep up with it but I struggle by August.  I give it a heck of an effort though.  Here's what we've been doing with our zucchini:

slicing it lengthwise and grilling it (alternatively, you could broil or bake it).  We both love it.  Jay sprinkles a bit of parmesan on his and I like mine plain.  It's sooooo juicy and delicious.

cutting it into chunks and sautéing it with onions and corn.  I add a bit of butter to Jay's and mine is plain.  We just love the combination.

stuffing it.  As noted in this weekending post (at the bottom), I always enjoy coming up with new stuffing ideas.  The key is to bake, boil, or grill the scooped out zucchini halves before you fill and bake them so they are nice and soft once finished.

making our very favorite chocolate zucchini cake. Even my husband who isn't the world's biggest chocolate fan LOVES both versions.  The original version is here.  The healthier/reduced oil and sugar version is here.

making Kate's recipe for healthier zucchini bread.

making zucchini and chocolate chip muffins.  They are ah-mazing!  I just realized I've never shared the recipe here.  I'll try to get that on the blog!

making zucchini noodles with homemade pesto.  Soooo good!

adding zucchini to grilled kebabs.  (everything gets marinated in italian dressing first)

adding zucchini to soups such as minestrone.

making zucchini cobbler.  (tastes just like apple cobbler)

making veggie stew.  I use zucchini and whatever fresh veg is in the garden to make stew as the temps begin to drop in the fall.

I'm not a big fan of eating it raw (there's a weirdness to it) or as zucchini "fries", so those didn't make the list.  We've made zucchini pickles in the past but we aren't huge pickle eaters so I haven't been making them.  

I'd love to hear your family's favorite ways to eat zucchini!

Oliver, my garden/kitchen/preserving/everything helper

Preserving, Or, What We'll Be Eating This Winter

Since our garden is now in full swing, the preserving process has finally begun!  

Green beans - as noted above, they are being put up in the freezer weekly.

Peppers - so far we've only collected enough jalapeno's to preserve, so those have been made into pickled jalapeno rings.

Relish - our cucumbers are struggling this year.  I've never had an issue with cukes, so I'm not sure what's happening.  So we purchased some cucumbers from the farmer's market and, along with our bell peppers and onions we'll can enough relish for my husband to enjoy with his occasional hot dog lunch.

Zucchini - I did freeze some grated zucchini (portioned into 2 cup servings) that I can add to muffins, quick breads, etc.

Onions - we are drying quite a few and then I'll chop and freeze the remainder.

How do you figure out how much veggies to preserve?  This is a question I receive a lot.  For us, this is how I plan it.  We typically rotate the same dishes all winter long so I can usually predict how often during the week we'll eat veggies such as green beans, broccoli, winter squash, tomato sauce, etc.  I then times that by how many weeks we'll need preserved food and that's how I calculate it.  So, as an example, I plan on serving green beans twice a week for 28 weeks which means I will need to freeze 56 bags of green beans (bagged in single-serving sizes).  

It gets a bit more difficult with carrots, corn, onions, canned chopped tomatoes, and peppers because I use them on their own as well as in many different dishes.  Over time, through trial and error, I've made it so I can get pretty close.  For the frozen veggies, I flash-freeze them and then store them in large, gallon-size bags, so I can just take out what I need when I'm cooking.

That's July around the homestead!

This Month On The Farm: July 2020 was originally posted by My Favorite Chicken Blogs(benjamingardening)

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10 Low Carb & SmartPoints Recipes With Chicken For Dinner On Weight Watchers

Dinner is an important meal you need not miss always master your weeknight dinner with these delicious, healthy and low budget recipes with chicken for dinner which are perfect dishes for every occasion and Weight Watchers.

Delicious chicken recipes are everyone's favourite dinner including roasts, casseroles, curries, healthy one-pots and pies easy weeknight dinners. Find perfect recipes with chicken for dinner your family will love.

Skewered Thai Chicken Strips Recipes for Dinner

To make this meal these are the things you need.Chicken Tenders which are skinless in PoundsLime juice (4 Tablespoons)Fish Sauce (4 Tablespoons)2 Tablespoons of Huy Fong Asian Chili Garlic SauceEach of Soy Sauce & Truvia Natural Brown Sugar Blend 1 TablespoonLime wedgesThis is one of the best meals you can when you are looking for a low carb simple chicken recipe when watching weight. Weight Watchers want to make sure they lose weight by eating the right meals and one of those is this meal right here.It has a smart point of 0 and has the above recipes. To make this meal, the first thing you need to do is to make a combination of the chicken and of the lime juice.This is further combines with brown sugar blend, soy sauce fish sauce, and chilli garlic sauce. This mixture should be done in a bowl and should be refrigerated for 2hrs.The chicken should be threaded on skewers and grilled over medium to high heat. Cook for up to ten minutes or at least 8 minutes. Pay good attention till its brown.

Grilled Filipino Chicken Breasts Recipe For Dinner 

Another low carb healthy chicken dinner for weight watchers. This allows you to eat good chicken in different varieties.It has a very low point and great for Weight Watchers. Recipes include3/4 Cup of Apple Cider Vinegar2 Pounds of Boneless and Skinless Chicken Breasts1 Tablespoon of Fish SauceTablespoons of Soy Sauce1/2 Teaspoon of Red Pepper Flakes1/4 Cup of Granulated SplendaSingle Lemon, Halved3 Garlic Cloves, MincedMake a combination of soy, fish sauce, Splenda, vinegar, garlic in a bowl, red pepper flakes, etc. Make a combination of the Splenda, fish sauce, combine the vinegar, the red pepper flakes.This combination is done in a bowl. Let the chicken be combined and placed into a gallon with vinegar mixture to marinate.Next is to squeeze out the juice out of the lemon. Squeeze them into the gallon bag.Make sure it is sealed and let it sit for up to 20minutes at room temperature. Mix and massage the bag every few minutes to make sure the mixing is proper.Prepare your grill. You should make sure the grill is ready and in medium to high heat. Make sure you add a little of the sauce to each cooked chicken breast.This meal is great because it has a 0 point and this means it is great for Weight Watchers.So if you are looking for that awesome chicken breast dinner ideas, this is one for you.

Peach Kissed Chicken Cutlets Recipes For Dinner

Ingredients required4 Boneless Skinless Chicken Breast Cutlets3 Teaspoons of Lemon Juice4 Tablespoons of Smucker's Sugar-Free Peach Preserves4 Tablespoons of Soy Sauce2 Garlic Cloves, Minced1/2 Teaspoon of Ground GingerAbove are the required ingredients to make this chicken dinner. To make this one, simply follow this simple procedure.As simple as the above procedures. First, you need to combine all the ingredients together and mix them well.After this, the next step is to put the chicken cutlets in a bad which should be large and resealable.Get it cold and you should put it in a refrigerator overnight. If you can't do this, make it 8hrs. Put it in a preheated oven for us to minutes.Flip cutlets evenly till it is soft. This is one quick chicken recipe you will love.

Cajun Stuffed Chicken Breast Dinner Recipe

Another low carb diet with a very point. It requires the below ingredients. It has very easy to get recipes thus easy to make at home. It gives you options to eat your chicken.1 Medium Onion, Diced1 Cup Each of Red, Green & Yellow Bell Peppers, DicedSalt/Pepper to Taste4 Boneless Skinless Chicken Breasts1 Cup of Kraft Fat-Free Cheddar Cheese (Shredded)2 Tablespoons of Cajun SeasoningVegetable Cooking SprayTo make this one, you need to spray a large ovenproof skillet. It is okay to use cast iron too. This should be done liberally using vegetable cooking spray.This should be done over medium heat. Allow the skillet to heat up and add the onions and pepper. After adding this, cook for up to 5 minutes or, to say the least, make sure the vegetables get soft. As you do this, season well.Let it cook after this. Slice the chicken on the side, but do not cut all the way through. Add the vegetable mixture to the beast cut.Season the chicken with Cajun season. Add cheddar cheese. Preheat the oven with 350 degrees.After this, bake for 30minutes. This is one of the best weight watchers chicken recipes

Slow Cooker Rotisserie Chicken Recipes For Dinner

 You want to step up your meals. Want to have a great chicken dinner with Low carb and a great smart point too. Here are the ingredients required.2 Tablespoons of Truvia Brown Sugar Blend1 Tablespoon Each of Chili Powder + Smoked Paprika1/2 Teaspoon of Dried ThymeWhole Chicken (Insides removed)Salt/Pepper to TasteVegetable Cooking SprayMaking this one is not also very complicated. You need your slow cooker and a vegetable cooking spray as they are very important.

Spicy Chicken Corn Chowder Weight Watchers Recipe

Chicken corn chowder is another chicken dinner with a low carb you would definitely love and definitely want. You can't go wrong on this one. Here the ingredients you need for this.Cups of Shredded Cooked Chicken Breasts (Skinless)32 Ounces of Chicken BrothCups of Frozen Corn, ThawedRed Onion, Cubed SmallRed and Green Pepper, Cubed SmallA cup of Picante SauceTeaspoons of Ground CuminA teaspoon of Cayenne PepperTeaspoon of Dried Cilantro10.Tablespoons Each of Cornstarch & WaterCups of Kraft Fat-Free Cheddar CheeseSalt/Pepper to TasteVegetable Cooking SprayWhen making this, you need to make sure you have a large pot or one with a reasonable size. It doesn't take much time to be ready though.

Bacon Ranch Chicken & Broccoli Rice For Dinner

Great dinner meal. This is one you shouldn't be trying to lose before you eat. It just doesn't matter because it's a great meal.Here are the required ingredients to make this one.4 Boneless Skinless Chicken BreastsSalt/Pepper to Taste1 Cup of Walden Farms Bacon Ranch DressingVegetable Cooking SprayGarlic Cloves, MincedChopped OnionCups of Fat-Free Chicken BrothBags of Riced Broccoli, DefrostedTeaspoon of Dried ParsleyIt requires marination and little chef skills in general to make. It is a low carb diet and one to spice up any dinner.

Healthy Speedy Spinach Artichoke Dip Chicken Recipe 

The best for hungry moments. Takes a little above 15minutes to be ready. The ingredients require arefresh spinach, shreddeddrained quartered artichoke heartsgrated Parmesan cheeselight mayonnaiseminced garliconion powderblack peppershredded part-skim mozzarellaboneless, skinless chicken breastsYou require a microwave for this.

Chicken Enchilada Tacos Recipes For Dinner 

This also requires a very short time to prepare like the above. It could also be very stressful and you could end up messing the whole cooking area.They are really delicious so you might not even worry about the mess. Ingredients required areshredded cooked chicken breastenchilada sauce (store-bought)corn tortillas (6-inch)reduced-fat shredded cheeselettuceLettuce leaves (optional replacement for tortillas).They require a little above 12 minutes to be ready.

Pickle Juice Crispy Chicken Tenders 

This dish is wonderful and occupies the 10th spot but not because it is the least. It is surely one of the best ways to have a C chicken dinner on Weight Watchers. It is very low on carbohydrates and has great smart points. Read the full article