#Autumn Recipe Roundup

[breelandwalker]

Xanodrian Beef Stew

This stew recipe was passed down to me by the Kitchen Goddess of Xanodria. (Glory be to the Provider of Nourishment, Wielder of the Wooden Spoon, She Who Wears The +5 Apron of Seasoning. Blessed are the fruits of her stove and blessed are we who sit at her table. In the name of the pasta, the stew, and the holy breakfast casserole, amen.)

And since it's a LARP kitchen, the process of bequeathing basically consisted of Dianne pausing in mid-stir to say, "I dunno, I just throw these six or seven things in a pot, add seasoning, and leave it alone until it's done. Go nuts."

Such simple words to describe the best beef stew you will ever eat.

Ingredients:

1 lb cubed stew beef (general rule: 1/4 lb per dinner guest)

1/2 lb bistec (optional, but it does make the texture more varied)

2 large potatoes, peeled and cubed (yellow or white)

1/2 large onion, minced (yellow or white)

10 oz bag frozen peas and carrots

10 oz bag frozen green beans

Several tsp minced garlic (at least 3)

Worchestershire sauce

Red wine (or beef stock)

Water

Beef bouillon cube

2 tbsp butter (if desired)

Seasonings - garlic powder, onion powder, salt, pepper, paprika, basil (or to taste)

In a dutch oven or medium stew pot, brown the beef until no pink is showing (about 2-3min), but do not cook the cubes all the way through. Remove the meat to a dish with a spoon, leaving the juices and fat in the pot. Sauté the minced onion and 2tsp of minced garlic in the drippings until the garlic is fragrant and the onions are slightly translucent. (If you like, you can throw in a tbsp of butter each for the browning and sauteing.) Deglaze with a generous cup of red wine (or beef stock), stirring to get all the brown bits off the bottom and sides.

Add in the frozen vegetables, cubed potatoes, and cooked beef, followed by 2 cups of water and a beef bouillon cube, stirring to combine. Add several dashes of Worchestershire sauce (and another splash of wine, if desired). Season to taste with salt, pepper, garlic powder, onion powder, paprika, basil, and another spoonful or two of minced garlic. (Or your seasoning blend of choice for beef and veggies.)

Stir until well-combined and let it come to a healthy bubble for about a minute. Then lower the heat to a simmer, put on a lid slightly off-kilter to vent a small amount of steam, and LEAVE IT. Allow to simmer, stirring very occasionally, for no less than two hours. Taste when stirring and adjust seasoning if needed. The stew is done when the potatoes are easily mashed, the beef falls apart when pressed with a wooden spoon, and your whole home smells like deliciousness.

Best served in bread bowls or over a slice of bread. Serves 4 people, or 2 with leftovers. Can be stretched with more vegetables or by serving over buttered noodles.

This is a super-simple recipe with very few components and very little skill required. If you can brown beef, put things in a pot, and add seasoning, and leave it alone, you can probably make this.

Enjoy! 😊🍲

[breelandwalker]

I literally keep a file of notecards with recipes I've gotten from family or cookbooks or online, with notes about the tweaks I've made. (I noted some of these in my Autumn Recipe Roundup series too.) It's really been invaluable for keeping track of things over time, plus it's fun to see the little notes in my and my parents' handwriting.

You should be starting a recipe book. I don't give a shit if you're only 20-years-old. The modern web is rotting away bit by bit before our very eyes. You have no idea when that indie mom blog is going down or when Pinterest will remove that recipe. Copy it down in a notebook, physically or digitally. Save it somewhere only you can remove it. Trust me, looking for a recipe only to find out it's been wiped off the internet is so fucking sad. I've learned my lesson one too many times.

[ghjco]

Plant-Based Thanksgiving Feast Throwback

Despite the strangeness of 2020, we have a lot to be grateful for—beginning with you. As our small thanks—a recipe roundup of our most beloved plant-based holiday meal ever. Gobble, gobble!

Glazed Butternut Squash with Sage:

Find this notorious plant-based recipe HERE!

Roasted Vegetable Salad:

The autumnal how-to HERE.

Cauliflower + Tofu Stuffing:

Zhuzh your pans, gourds, and ‘shrooms with THIS STEP-BY-STEP.

Tahini Gravy:

Everything but the ladle HERE.

Crustless Pumpkin Pie:

Because is it even Thanksgiving if there’s no pie? Recipe and an apple-rose making tutorial HERE.

Psst! Let us fill your cornucopia with juice this weekend! Find our Holiday Hours here. 

-Team Greenhouse

[parentingroundabout]

Episode 237: Yearbooks of Today and Yesterday

00:32 Canada Calling: Nicole got to visit the motherland for her annual dose of autumn weather and ketchup chips. Mentioned: Prince Harry gives up alcohol during his wife's pregnancy.

07:43 Yearbooks Past and Present: Time to compare and contrast the yearbooks of our day with those of our kids.

26:54 Speed Round: Guilt! What's making you feel guilty right now? Mentioned: Make Time: How to Focus on What Matters Every Day by Jake Knapp and John Zeratsky.

43:04 Roundabout Roundup: Some of Terri's finds from the Gluten Free & Allergen Friendly Expo include: Biena crispy chickpeas, Perfection Snacks snack mix, Schär chocolate-covered graham crackers, Bio-K+ probiotics, and deliciousness Fusions and CrunchBites. Plus: WeightWatchers recipes and the Fairmont Del Mar.

54:13 Shameless Self-Promotion: GFAF Expo recap; "Countdown to Halloween" and "Happy Halloween!" at Highlights; supplemental materials for the Inclusion Collaborative conference.

Thanks as always to Jon Morin for our fun in-and-out music. If you're reading this somewhere without hyperlinks, come to http://parentingroundabout.com for the full recap experience.

Check out this episode!

[sapphicwitchlove-blog]

Halloween is coming 😂😂

Planetary Pumpkin Bread

You will need:

(Regular Ingredients)

1 large egg

½ cup light brown sugar, packed

¼ cup granulated sugar

¼ cup coconut (or olive) oil

¼ cup light sour cream

1 cup all-purpose flour

½ tsp baking soda

A pinch of salt

1 tsp pumpkin pie spice

(Witchy Ingredients)

1 cup pumpkin purée

2 tsps vanilla extract

2 tsps cinnamon

½ tsp ground nutmeg

(Optional Ingredients)

1 cup chocolate chips

1 bar (8 oz) cream cheese

2 tbsps sugar

½ cup milk

Instructions:

1. Preheat oven to 350 F (175 C). Butter/grease one 9x5 loaf pan and sprinkle with a little extra sugar.

2. In a large bowl combine egg, pumpkin, brown sugar, regular/white sugar, oil, sour cream, vanilla, and all the spices. Whisk or beat with an electric mixer until homogeneous.

3. In a separated bowl, whisk together flour, baking powder, baking soda, and salt. Fold this dry mixture into the big bowl containing all the wet ingredients. Mix and fold gently until thoroughly combined. At this point you can add the chocolate chips if you want chocolate chip pumpkin bread!

4. Pour batter into greased loaf pan and bake for about 45-50 minutes or until a toothpick comes out clean. If you want cream cheese pumpkin bread, put half your batter into the loaf pan and, in a separate bowl, combine 2 tbsps sugar, milk, and cream cheese and mix until smooth. Pour this over the half of your batter in the loaf pan and top with your remaining pumpkin bread batter. Bake for the same amount of time!

What correspondences do our Witchy ingredients have?

Pumpkin - Associated with lunar deities, primarily used in spells for granting wishes, prosperity, good tidings, and protection.

Vanilla - Happiness, peace, sensuality, and love. Vanilla is primarily used in love potions whether they be for a significant other or to enhance self-love.

Cinnamon - Common in elemental fire magick and has a strong association w/ the sun. Great for meditation and personal protection.

Nutmeg - Another great spice for Fire elementals. Use to ward off evil, for good luck, or to keep disease and sickness at bay.

Notes/Tips:

• It can be hard to find cans of pumpkin purée that give you exactly one cup. The can usually contains more, so it might be worth doubling the recipe for two loaves to use up all that extra pumpkin!

• Vegans - replace the egg with ¼ cup unsweetened apple sauce! The sour cream can be replaced with plain coconut yogurt in a 1:1 ratio (or any other type of vegan yogurt).

• Gluten free - replace the flour with almond flour! 1:1 ratio. The loaf will not rise as much and may be denser but scrumptious nonetheless!

• I’ve gotten a few comments about my use of coconut oil! You don’t have to use coconut oil, it’s just my personal preference. Olive, canola, or vegetable oil will work just as well!

🍄🍁🌟✨

[stampington]

Romancing the Vial: 13 Artful Test Tube Projects

  We’ve assembled 13 artful projects that highlight working with test tubes; gather inspiration and a fresh take on what is possible with test tubes! Featured here is everything from salt soak vials to decor and garden kits.  Have you ever used test tubes for a unique project? Send your creative projects that include coffee filters to marketing@stampington.com for a chance to get your ideas featured in an upcoming post!

    1) Blossoms and Bud Vases

These darling bud vases are a quick and easy project that can be hung in a window to catch the light and to decorate your home with a spare blossom or bloom. View project here. 

    2) Jasmine Flower Tea & Spearmint Bath Salt Vials

There are many benefits to using jasmine tea as this tea has therapeutic properties, plus they are simply lovely. In this project Melinda Barnett pairs jasmine blossoms, jasmine essential oil, and spearmint because of the similar properties, which turned out to be an excellent self-care treatment and these vials make a wonderful gift! Read more inside the Winter 2018 Issue of Willow and Sage.

    3) Herb Garden

Andrea Handojo’s love for gardening and DIY projects lead to this herb garden kit that is perfect for spreading the gardening love. All you need is herb seeds, a wooden box, and test tubes of course! Read Andrea’s tutorial and tips inside the Winter 2018 Issue of Somerset Life.

    4) Vanilla Jasmine Lime Bath Salts

While exploring the three notes of a perfume Melinda Barnett realized that bath salts rarely have more than one or two notes; so she set out to create a bath salt with all three. In creating this three-note bath salt Melinda also upcycled decorative flowers, glamorizing these vials. See the entire tutorial inside the Summer 2017 Issue of Willow and Sage.

    5) Lemongrass Sage Salt Soak Vials

Melinda Barnett loves this lemongrass and sage combination for it’s fabulous scent. This project is a lovely affordable indulgence, simply create, adorn, and exfoliate; read the tutorial inside the Winter 2017 Issue of Willow and Sage.

    6) Garden Salt Soak Vials

Take your test tubes to the next level with these etched tags. Not only can you gift the luxury of relaxation, but you can personalize your salt soak vials with this tutorial. Read more inside the Winter 2017 Issue of Willow and Sage.

    7) Citrus Salt Soaks

Citrus scents are always so fresh and clean they are appropriate any time of the year. Melinda Barnett came up with three different salt soak recipes for her article in the Autumn 2016 Issue of Willow and Sage. Create these recipes and pamper or self or a loved one!

    8) Mountain Pepper Salt Soak

The exquisite May Chang, or mountain pepper, is reminiscent of ripe lemons; however, it also possesses a woodsy anchoring note, making it an excellent addition to almost any citrus-based salt soak recipe. Read Melinda Barnett’s tutorial inside the Summer 2016 Issue of Willow and Sage.

    9) Rosebud Bath Salts

Mix Epsom salt and rosemary and share the benefit of salt with a friend with this repackaging gift idea inside the Winter 2015 Issue of Willow and Sage. While you are there learn the scoop on salts!

    10) Jackets for Decor

Armed with some yummy collage scraps L. Katherine Roberts decided to collage test tubes with her leftovers. Pair these tubes with a gifted book, serve as a small appreciation gift, or stocking stuffer! Learn more about the project inside the Autumn 2017 Issue of Somerset Life.

    11) Creative Minds Tool Box

Saddened by the thought that some creative minds may be neglecting their calling, L. Katherine Roberts was inspired to put together this tool box featuring items to engage the creative mind. This mini-assortments of sketching supplies is a prompt project that get the imagination going! Read the tutorial inside the Spring 2015 Issue of Somerset Life.

  12) Belle Jardiniere Painted Pallet

Aiming to do something a little different, Jennifer Taylor wanted to create home decor that could also display flowers, fresh or dried. Learn how she created this wonderful piece from a little Milk Paint, a pallet, and some test tubes inside the Spring 2015 Issue of Somerset Life.

    13) Hot Chocolate in a Tube

If you’re short on time during the holidays but want to gift a handmade item this hot chocolate project is for you! Add hot chocolate, marshmallows, a pretty fabric scrap, and gift this cozy project to your loved ones! Pick up the Autumn 2014 Issue of Somerset Life for more creative living ideas.

  We hope you’ve enjoyed this roundup of projects that showcase a variety of projects that feature test tubes.

Have you ever used test tubes in a unique way? Share your project in the comments below or email your ideas to marketing@stampington.com for a chance to be featured on the blog!

The post Romancing the Vial: 13 Artful Test Tube Projects appeared first on Somerset Place: The Official Blog of Stampington & Company.

from Somerset Place: The Official Blog of Stampington & Company https://ift.tt/2BlvigU via IFTTT

[thisislizheather]

February Feats 2021

The best month has arrived! I know this has been a full year of complete trash, but spring is coming and it’s always the most hope-filled season, in my eyes. So even if I’m living in a dream world, let’s pretend that things might get better.

First things first, I tested positive for COVID earlier this month, but I’ve recovered completely and I know that I’m crazy lucky to have had it so mildly. I lost my sense of taste and smell for only a few weeks and it’s almost 100% back now, which is amazing. Somehow, magically, I didn’t infect my parents and they both tested negative (I was staying with them since autumn of last year), so that was also another little miracle.

Some movies I rewatched in my isolation: Groundhog Day (it’s the perfect movie to watch in a pandemic), Titanic (I think I rewatch this maybe two or three times a year, it never stops being great), and Stepmom (haven’t seen this in years and though I don’t love the movie, the part when the little boy says to his mother, “No one will ever love you like I love you” is weep-worthy).

Some new things I watched:

I finished the first five seasons of Superstore and it’s just a great show, with such good characters, fully recommend. The only part I hated was Sandra giving away Jerry to Carol, I just seethed at that joke for some reason.

The new To All The Boys I’ve Loved movie that came out. Yes, it’s super corny at times but it’s also very cute.

Emily in Paris, I don’t know why, it was a weird month. My two takeaways? The woman looks 12 years old, so I don’t know… the whole premise feels weird when you think you’re watching a child. And Darren Star must really find it truly hilarious when American women step in shit in France. His favourite joke on this planet, apparently.

The new Britney Spears documentary. Love her, loved it, hope things turn out all right for her.

Promising Young Woman, I loved it. Such an original, well done movie. Certain parts are slightly triggering if you’ve ever dealt with similar abuse situations, but overall it’s really, really good. (The soundtrack is great, too.)

Stanley Tucci’s CNN show Searching For Italy. Amazing! Love this man! I’ve had this dream trip around Italy planned for years that I intend to take one day and this show allows me to bask in that dream even harder. I should do a post about the specifics of this trip (I have it all organized within a Word document and map outlines), that way I can get people to contribute any must-do things that I should add. Okay, yes, I’ll post that later this month.

The Cecil Hotel series. Okay, look, the lam-Elisa tuberculosis part is intriguing as hell, but everything else? This could easily have been an hour long special. Also, fuck you Netflix for glazing over mental health issues, and giving such a strong voice to YOUTUBERS who know nothing and spout hurtful conspiracies. The whole series is so manipulatively done, absolutely do not recommend.

Have you ever been in a Food Basics? Because christ. It’s the most depressing grocery store chain I’ve ever had the misfortune of entering. Just a shocking vibe. Never again.

I’ll never understand why mixed bouquets exist when beautiful arrangements like this are an option. They’re always breathtaking.

I tried a sample of a coffee body scrub from Mine Tan and I want to buy a full sized version immediately. It makes you so insanely soft that it’s completely worth the mess that it makes after using it in the shower.

I made hummingbird cake for the first time and it was incredible, everyone should make this cake. The photo isn’t good, but the cake absolutely was. Will totally make again. You can’t really even taste any of the pineapple, but it makes it so moist and enjoyable for days after you’ve made it.

Above Photo: hummingbird cake

I tried the TikTok leggings and they suhuuuuuuck. Don’t buy them. Shady material. Does nothing for any ass. In order for these to look like they do in the photo, you must have previously bought the ass that goes along with it.

I made queso that was TERRIBLE. Must remember to always use a recipe that uses Velveeta, anything else will result in a terrible queso.

Tried the carrot cake Oreos and of course they’re good. Oreo has been flawless these past few years at constantly reinventing themselves and succeeding. Love to see that in a cookie.

I made this orange pound cake with orange glaze and it makes your home smell like heaven. Taste was phenomenal, too. Such a good late winter recipe.

I tried to get into this Mark Twain biography and it was just too dense. I lasted a few pages before slowly shutting it and placing it far away from me. I know so little about the man (hence the reason I wanted to read his book) but you couldn’t pay me to finish that thing. He remains a mystery to me and I’ve come to terms with that.

I know it’s 2021 but I’ll always be excited to see a Shyamalan movie. The premise seems terrible, but maybe good terrible?

I didn’t even know that light switches were allowed to be this gorgeous.

I also tried to read Lindy West’s latest book Shit, Actually and… I hated it. Well, what I read I hated. I really didn’t find any of it funny, which is weird because I love her. The only good chapter that I read was the one about The Fugitive. Loved this part: “I was going to say that they don’t make movies like this anymore, where the last thirty minutes is just one continuous incredible chase, except they do, all the time, but they make it all CGI so it’s impossible to care about. Who cares about a drawing of a very fast exploding truck that a computer made? Not me!”

I finally watched the VHS from my fifth grade play Newsies and it did not disappoint. I was magical.

My dad and I have been sending our stamps to Oxfam for awhile now, you should send them any of your used stamps, too! It’s such a good organization. We save up all our stamps that come in and then send them a package a few times a year.

Speaking of stamps, did you know that you can suggest a Canadian stamp theme? I do this every so often, one day I swear one of my ideas will make the cut. This is such a great idea for kids, too.

They finally opened a Detroit style pizza place in Mississauga! Gotta try it the next time I’m there.

I made Yorkshire pudding for the first time and it turned out well! I’m not a huge fan of the dull flavours, but I think if I used actual beef fat instead of shortening, then it would’ve tasted a bit stronger. Next time, for sure.

Above Photo: Yorkshire pudding

I bought this cake stand and dome from IKEA for my parent’s house and good god, what’s not perfect about a cake dome. What cake doesn’t benefit from its own little palace?

Best tweets of the month can be found over here.

Some things that I’m looking forward to this month: can’t wait to make this kale caesar with breadcrumbs, there are surprisingly good Sephora rewards available right now (I just got the Charlotte Tilbury Magic Serum Crystal Elixir reward that I can’t wait to try even though I have zero idea what it does), I’m going to do some research into all of these books and try to find the best ones at the library, I’m so excited that Shrill has a release date (May 7th), I’d love to get a haircut, and I can’t wait to get my free birthday gifts from The Body Shop, Sephora, and Ulta. Oh, and I plan on eating the hell out of this leek focaccia at Lilia.

If you’ve got any interest in reading last month’s roundup, you can see what went down in January over here.

[breelandwalker]

You are all correct - I have been known to cook up some pretty excellent soup.

Whenever I make a meal-prep batch of tavern beef stew or rustic chicken lentil soup, it's always gone within a couple of days, even though I try and make enough for a week.

My apple cider pork roast ain't bad either.

[theatticoneighth]

The Attic Digest is back with a round-up of our (and your!) favorite posts of the past two months, highlighted together and split by activity for your weekend enjoyment.

READ:

Literature Editor Olivia Lindem discusses the reparative powers of reading the likes of Ali Smith and George Saunders.

Bonus! Contributor Annie Jo Baker reclaims Elektra, Political Editor Lauren Olmeda walks us through Dublin’s bookshops,  and Olivia considers the parallels between exposing personal letters and revenge porn in Edith Wharton.

REWIND:

Culture Editor Eliza Campbell discusses cultural shifts in transgender politics and the elitist environment in Oxbridge.

RESIST:

Political Editor Lauren Olmeda pens a poignant message to men on how they can do better.

Bonus! Political facts to navigate through holiday dinners with your family and a walk-through of the dangers of the Tax Bill.

RELISH:

In time for the holidays, Lifestyle Editor Lee Clark shares a festive cranberry sauce recipe while Coffee Addict Olivia shows you how to spice up your lattes.

Holiday Bonuses! Lee, Olivia, and Raquel mix a holiday playlist and Eliza shares some Christmas trinkets.

REFLECT:

The Attic Editors launch a new Bedside series where, amongst other things, they discuss their nighttime beauty routines.

ROAM:

Olivia takes us back to Istanbul for some Orient Express chic, the Editors begin to walk you through their respective hometowns on Sunday Strolls and roundup an autumn in photos.

[mommaven]

Why not try at least one of these 20 Chocolate, Autumn, or Instant Pot Bundt Cake recipes? https://buff.ly/2ZLjpLm⠀ #recieps #bundtcakes #quarantinebaking #instantpost #instantpotbaking #roundup #baking #cakerecipes https://www.instagram.com/p/CC6EXf9H-Cy/?igshid=10ddeo9poibwh

[apopcornkernel]

chinese tim drake headcanons (that i have no canon evidence for but i don't really care)

his mom is the daughter of two chinese immigrants and his dad is also half-chinese. they both grew up in chinatown and together they built their company from the ground up, and eventually moved to gotham (w/ the rest of their relatives) and settled there.

tim's parents like to remind tim that he's lucky to grow up well-off unlike them, whichhh. leads to the next headcanon—

the reason why he throws himself into his work and neglects his own sleep and well-being is because in his childhood his parents always said, we work so hard to give you all these privileges, don't waste your potential. so now he feels like if he isn't being useful then he doesn't deserve to be provided for.

despite the emotional neglect he still finds it difficult to hate his parents and still feels responsible for them, because ~filial piety~ and also ~guilt-tripping~

when i say guilt-tripping i mean like, them reminding tim that it's because of them that he has a roof above his head and food and money. reminding tim that they are the ones providing for his everything, and tim, darling, you better take care of us when we're older, just like we are doing for you :) it's your duty as our child :)

tim is very disconnected to his chinese culture bc he and his parents were white-passing and they distanced themselves from it bc other rich people can be racist so his parents gradually lost touch w/ their culture in an effort to blend in

tim's parents started constantly traveling abroad after tim's paternal grandparents were caught in the crossfire of a villain's attack. tim's parents were both very close to them and couldn't be in gotham for long without remembering. they sought comfort in each other and in their travels but they ended up neglecting tim in their grief

back before tim's grandparents died and his parents started traveling, there were times all the relatives would gather to have small family celebrations of lunar new year, mid autumn festival, visiting the cemetery on all soul's day, etc. but after tim's grandparents died they stopped and the relatives grew apart.

when tim was younger his favorite thing to do at these family gatherings was make dumplings with everyone. he liked getting red packets too but dumpling making was the best because everyone gathered around a table and talked and laughed and made food together :))

it's been years since he's last seen them; over the years more of his relatives moved out of gotham. (due to. uh. well. the Supervillainy and all.)

one day a few days before the mid autumn festival tim tries searching up how to make dumplings so he can make it in the manor but he realizes it's not like he can find the family recipe online and that anyways it won't be the same if it's only him doing it... :(

but! let's say babs noticed that he was upset over it and she tells the family and they go searching for tim's relatives. they manage to find one of tim's aunts who had moved away from gotham, but would be delighted to see jack and janet's little boy all grown up, and i'm sure the rest of my family miss seeing each other, too, maybe we should have an entire relatives roundup!

so the whole clan meets up again for mid autumn festival and they make dumplings and play dice games and achingly try to close the gap between them. tim's got his own family now but he also wants them, so he tries, and slowly he reconnects with his extended family.

i have literally zero proof for this but tim drake is chinese

[ghjco]

Our Plant-Based Thanksgiving Feast

We have a lot to be grateful for this year—beginning with you. As our small thanks—a recipe roundup. Gobble, gobble!

Glazed Butternut Squash with Sage:

Find the plant-based recipe HERE!

Roasted Vegetable Salad:

The autumnal how-to HERE.

Cauliflower + Tofu Stuffing:

Load your pans, gourds, and ‘shrooms with THIS STEP-BY-STEP.

Tahini Gravy:

Everything but the ladle HERE.

Crustless Pumpkin Pie:

The grand pies—and an apple-rose making tutorial HERE.

Psst! Let us fill your cornucopia with juice this weekend! Find our Holiday Hours here. 

-Team Greenhouse

[044-eu]

Parmesan recipe with variants

Parmesan does not indicate a particular dish but a certain way of cooking. It was born in southern Italy, especially in Sicily and Campania, but known today throughout Italy and also in the world as one of our typical dishes. The most famous parmesan is the one with aubergines and it is with this that we start our roundup of the many variants of this dish.

Eggplant parmesan

Let's start by preparing the aubergines, a rather long process if we want them to lose that bitter taste they have. So the day before, we shave and affect our aubergines in to discs of about one centimeter and put them in layers in a bowl with coarse salt between layer and layer. At the top we put a weight so that the aubergines are compressed and lose as much water as possible. The next day wash the eggplant discs well under running water to remove all the salt and dry them well. Now they're ready for our recipe. Ingredients for 4/6 people eggplant parmesan 4 medium-sized fresh aubergines 400 grams of mozzarella 1.5 litres of tomato purée 130 grams of grated cheese (parmigiano reggiano or parmesan padano) 1 shallot plenty of oil to fry coarse salt kg 1 fresh basil salt and pepper just enough olive oil just enough a few tablespoons of flour. Eggplant Parmesan Preparation after we have prepared our aubergines as already explained and after washing and drying them, they flour lightly and fry in plenty of seed oil until they turn golden. Remove from the oil and pass them on paper towels to remove the excess oil. In the meantime we go to prepare the sauce by chopping the shallots very fine and making it brown in olive oil. Just golden add the tomato purée, salt and pepper, a few fresh basil leaves and cook for about ten minutes or until thickened. Slice the mozzarella. Everything is ready now for our parmesan. Take a baking dish and after pouring a drizzle of oil on the bottom put a couple of tablespoons of our tomato sauce. Place the aubergines on top until the surface of the baking dish is covered. Now a nice sprinkling of grated Parmesan cheese and a layer of mozzarella. We continue to add layers in this order until the end of the ingredients. In the last layer put on top of the aubergines only the tomato purée and a lot of grated cheese. Place in the oven already hot at 180 degrees for about 35/40 minutes. Serve as soon as it is removed from the oven.

Zucchini parmesan

This parmesan is a variant of the most classic eggplant parmesan, but in my opinion lighter and more digestible. Required for 4 people: 6/8 Medium-sized courgettes 400 grams of sliced mozzarella grams500/600 of tomato puree 1 egg a few basil leaves grated cheese just enough half small red onion salt and pepper seed oil to fry courgettes olive oil for gravy Parmesan cheese Preparation of zucchini parmesan After washing and cutting the ends of the zucchini, they are cut into thin strips and fried in plenty of seed oil. Once fried, absorb the excess oil with paper. Prepare the sauce now. Brown the half finely chopped half onion in a saucepan with a little olive oil, add the tomato purée, salt the pepper and basil leaves and cook for about ten minutes. Now prepare the beaten egg with a little salt and pepper. Cut the mozzarella into thin slices and start to put in a saucepan, on the bottom of which you will have distributed a couple of tablespoons of tomato sauce, the zucchini strips to cover the surface of the casserole. On top, put the slices of mozzarella in a layer and a few tablespoons of tomato purée. Now a couple of tablespoons of beaten egg and on top a sprinkling of Parmesan cheese. Continue to make the layers until the end of the ingredients. Meanwhile, heat the oven to 180 degrees and cook the parmesan for about 35 to 40 minutes.

Potato parmesan

In this recipe there is also béchamel sauce, to make it at home I refer you to my recipe of baked lasagna where I explained the procedure. If you don't feel like doing it, you can find it ready in every supermarket. Potato Parmesan Ingredients kg 1 of potatoes with yellow paste 500 grams of béchamel sauce 150 grams of cooked ham 300 grams of provola or caciotta-type cheese salt, pepper and parmesan cheese just enough. Potato Parmesan preparation Cook the whole potatoes in boiling water for about 10 minutes. Drain the potatoes, remove the peel and cut them into fine rounds. In a baking saucepan, scatter a couple of tablespoons of béchamel sauce and make a layer of potatoes until covering the entire surface, a pinch of salt and pepper. Put a couple of tablespoons of béchamel sauce over the potatoes, over the cooked ham and sliced provola. Continue to put the ingredients with this order until the end of the ingredients. At the last layer above the potatoes put a nice layer of béchamel sauce and a nice sprinkling of grated cheese. Bake already hot at 180 degrees for 50/55 minutes. Serve after a few minutes.

Pumpkin parmesan

This tasty variant of parmesan is a purely autumnal recipe. Pumpkin Parmesan Ingredients for 4 people Kg 1 of pumpkin flesh 250 grams of cooked ham 250 grams of scamorza or provola salt, grated cheese just enough Pumpkin Parmesan preparation for 4 people In the meantime we go to prepare the pumpkin, which must be cut into slices of about one centimeter high. These slices should be baked for about 10 minutes in a baking pan with parchabouts and a splash of olive oil. Now in a baking dish where you will have passed a few drops of olive oil, place the pieces of pumpkin until covering the entire surface, continue the layers with a slice of cooked ham and slices of provola or scamorza, salt just enough and continue to make layers as mentioned until the end of the ingredients. On the last layer put only the provola and the grated Parmesan cheese. Inform to oven already hot at 200 degrees for about 20 minutes. Another variant of pumpkin parmesan, eliminates the cooked ham and puts in its place a layer of béchamel sauce. It's more delicate, but also very good.

Eggplant parmesan with yogurt and pine nuts

For this recipe you need to prepare the aubergines the day before. They are cut into slices about 1 centimeter high and layers are formed in a bowl of eggplant slices and coarse salt. Put on a weight so that the aubergines lose all the juice they have and thus leave at least one night. The next day wash the aubergines in plenty of running water trying to remove all the salt, dry them well. In this recipe the eggplant slices should not be fried but grilled in the oven for a few minutes. The parmesan will be lighter. Aubergine Parmesan ingredients with yogurt and pine nuts 4 or 5 long treated eggplants as I wrote above 1 jar of Greek yoghurt or gr 150 or so 50 grams of grated Parmesan cheese 300 grams of tomato purée 1 tbsp parmesan for yogurt cream 30 grams of pine nuts oregano salt and pepper just enough At this point in a buttered baking dish put a couple of tablespoons of tomato purée and place over the aubergines until covering the entire surface, continue with the layers , eggplant, tomato purée, salt and oregano and a sprinkling of parmesan until the end of the ingredients. Prepare the yogurt cream now, stirring the yogurt with two or three tablespoons of parmesan and a pinch of salt. Pour the cream over the eggplant parmesan that you have already prepared and put it in the oven already hot at 180 degrees for about twenty minutes. After this time put the pine nuts on the surface and put back in the oven using only the grill for another ten minutes. Serve hot.

Artichoke parmesan

First we have to clean the artichokes and this is a rather long preparation. In the meantime we prepare a bowl with water and lemon in which we will wash our artichokes once cut. This is to prevent them from turning black. Cut the top of the artichoke at least 2/3 centimeters and remove even the hardest outer leaves until you get to the heart of the artichoke. Also cut the stem leaving only 3 or 4 centimeters that you will go to clean to remove the hard parts. Cut the artichoke, which is already cleaned externally, and we go to clean it internally of what is called a beard, remove it with a knife and throw it away. Now our artichokes are ready to be cut into strips and then passed in the water and lemon and then dry. Artichoke Parmesan Ingredients 8 medium artichokes 300 grams of mozzarella 500 grams of tomato purée 60 grams of grated Parmesan cheese 1 garlic clove a few leaves of sage and basil 1 sprig of rosemary seed oil to fry artichokes white flour to flour the artichokes to be fried Artichoke Parmesan Preparation In plenty of boiling oil, fry the artichokes, cut into slices after passing them inthe flour. Remove the excess oil with paper towels. Salt lightly. Now let's get the tomato purée ready. Put a few drops in a saucepan and fry the crushed garlic (which we're going to remove when it's golden) the sage and rosemary. Season for a few minutes then add the tomato purée. Cook about thirty minutes adding a little water at a time if the sauce should withdraw too much, a little salt and when the sauce is almost ready add the basil leaves and remove from the heat. Meanwhile, finely slice the mozzarella. Now we can start making parmesan cheese. In a buttered dish, put a layer of tomato, then a layer of fried artichokes, then again tomato and on top of the sliced mozzarella. Continue with the layers until all the ingredients are finished. On the last layer a nice sprinkling of grated Parmesan cheese. Place in the oven already hot at 180 degrees for 30 minutes. Serve hot.

Carrot parmesan

Carrot Parmesan ingredients for 4 people kg 1 carrots 500 grams of chopped tomatoes 150 grams of cheese like scamorza or caciotta 80 grams of grated Parmesan cheese pepper, salt, oregano just enough olive oil Carrot Parmesan Preparation Wash and peel the carrots, cut into slices. Meanwhile, prepare the peeled tomatoes in to pieces adding salt pepper and oregano. The preparation is very simple. Make layers with the carrots, peeled tomatoes and sliced cheese. For the last layer on top of the carrots, put plenty of grated Parmesan cheese. Bake in a preheated oven at 180 degrees for 30 minutes. Allow to cool for 5 minutes before serving. This parmesan is also delicious cold and consumed the next day.

Pesto Parmesan

Recipe that does not include tomato, but is flavored with pesto with Genoa (for those who want to make pesto to Genoa at home I refer you to the recipe of baked lasagna, where you will find the ingredients and the recipe to do it) In this case the aubergines should be cut into sauces of about one centimeter and treated as usual, that is, the day before put them in a bowl with coarse salt and leave them with a weight over them throughout the night so that they lose all the water and that flavor Bitter. Once the aubergines are prepared, we go to prepare the parmesan: Parmesan ingredients with pesto 2 eggplants 100 grams of pesto to Genoa 2 mozzarella, milk, finely sliced 30 grams of grated Parmesan cheese butter just enough Salt Parmesan preparation with pesto Cook the eggplant washers in the oven or on a grill for about 20 minutes. Salt lightly. In a buttered dish, put a first layer of eggplant, then a layer of pesto with Genoa and one of sliced mozzarella. Don't use salt here as the pesto is already tasty enough. Make layers until the ingredients are exhausted and on the last layer sprinkle abundant parmesan cheese. Place in the oven already hot at 180 degrees for 15 minutes or until the cheese has melted. Serve warm. Read the full article

[thisislizheather]

December Dalliances 2019

It’s over, the holidays are over. Usually that makes me unhappy but this year they felt like the perfect amount of time. I’m crazy ready to start a new year. I remember being a kid and thinking, “In 2020, I’ll be 35… oh no” And now that it’s here, I’m pretty excited about it. I think it’s because there are so many things to look forward to this year (going to a wedding in the Catskills with Nathan & Baby Dog, going to London to see my friend Sarah, going to Barcelona with Gary, seeing where him and his family live in Glasgow, seeing a Euro Cup semi-final game in Amsterdam with my brothers, spending the day in Lisbon, spending quite a bit of time on the coast in Portugal, going on an anniversary trip in August). So. Excited. For. Everything.

But enough about the future, let’s delve into the recent past for a minute. Here’s what happened in December that was notable:

I made these Chickpea Pitas that were very good, I used wholewheat tortillas instead of pita and it still tasted great.

I have so many creams and lotions, please no one ever buy me another one. I just started using this Vichy Collagen cream (that I got two Christmases ago!) as a morning face cream and it’s wonderful. Very soft. Not sticky or greasy. Fully recommend. Especially for winter mornings.

I have no idea how I got them, but I had a stack of Dr. Dennis Gross (terrible name to put on a product) Alpha Beta Extra Strength Daily Peel packets that have been hanging around my beauty box (which is a storage box full of beauty samples and gifts and things I intend to one day use but haven’t yet) - so I just started using them once a week and whoa. They be tingly. Is that a good thing? I guess? I know nothing about skincare. In any case, they feel like they’re doing something magical when I use them but that’s about it. Are they worth $88 American dollars for a pack? God, no. But if you get a chance to use them as a sample or something, go for it. What do these wipes DO exactly? I’m told they’re “anti-aging.” Sidenote: I hate products that only promote that. How could you ever prove something is anti-aging?! You can’t! Unless you use it for 5-10 years and have before & after shots. And no one is going to do that. It’s bullshit. I’d respect the product more if it just said, “We don’t know what it does, but it feels fun on your face. Give a try!”

No one can stop me from loving old-school animation. The giant eyes and heads on today’s animation is horrifying to me and makes me miss the days of the 1992 version of Aladdin and the way kid’s movies used to look. I came across this old made-for-TV-movie Annabelle’s Wish and though it was nothing spectacular, I love the way it looked.

I tried the Japanese cheesecake that I’ve heard so much about: Uncle Tetsu in Square One. Verdict? It’s not cheesecake. But that’s not a bad thing. It really just tasted like a light, cheesy bread - but with none of the fulfillment of being too cheesy.

Looking forward to a new season of Curb on the 17th.

One thing that’s pissed me off this month: PINK (the Victoria’s Secret brand) no longer carries underwear in size XL. They just stopped making them. It happened at some point last year. And I mean, I was already not a fan of regular Victoria’s Secret, but now? This is insane. For a brand that already has existing problems with inclusion, are you fucking kidding me? I’ll never go back into any of their stores. I hate that I’ve supported them for as long as I have.

I watched a couple of the newest SNLs over the Christmas break and the absolute best part of all of them? These performances.

Lizzo, her dancers, her musicians, everything: perfection. Not only are they great performances, but seeing women who have regular fucking bodies? I need it. I need it bad. I’m a 34 year old woman and I still need to see this. I needed this when I was a teenager, I needed this when I was a kid. I could go on and on about why this is needed, but hopefully you just get it.

I rewatched Mean Streets because I genuinely couldn’t remember if I like Scorsese movies or not and… some are good? Best part of this movie:

I tried some wasabi Kit-Kats from Japan and yowza. They good.

This sounds like a broken record but I watched the newest season of Fuller House and I still don’t know why I watch this show when I know it isn’t good. I have a problem. Although it did bring me to this song that I now love.

I just bought this incredible throw blanket for the couch from Indigo (that is wildly on sale right now), I suggest you get one.

End of the year posts can get a little cheesy or heavy or preachy, but I absolutely loved this one from Ijeoma Oluo.

After using one Tarte eyeshadow palette for literally all of 2019, I branched out and got two new palettes. This Huda Beauty one (love it, great for going out) and this Colorpop one that is stunning but absolutely does not last throughout the night.

No idea how Sephora had this as a reward, but I got a mini version of a Pat McGrath mascara and I love it. Also, SO IN LOVE with these balms.

While in Mississauga, I went to The Dr. Seuss Experience and oh man, it’s wildly overpriced for what it is. I mean, it’s in an old Sport Chek for christsake. Should’ve cost $5/person, MAX.

Excited to see this movie (below), love a winter horror movie.

I saw Once Upon A Time In Hollywood and it’s very okay. Definitely not among the best movies I saw in 2019. Also, I think I really don’t like Quentin Tarantino. Gotta remember that next time. Overrated hack.

I love to read about food and I love this “Best Meals Eaten This Decade” list.

There’s this postal store in the East Village that I’m quickly falling in love with. They act like a post office, but they also sell various independent lines of greeting cards and small gifts. Love this place.

I tried a sample of Glossier’s Cloud Paint and I think I might splurge and get one. I’m still not sold on the idea of using my fingers to rub product on my cheeks (I’m totally fine using my fingers on my eyelids though for some reason), but we’ll see. I’m going to go to the flagship store to try on some colours. Will report back.

Absolutely love this piece entitled The Age of The Instagram Face.

Some new recipes that I tried for Christmas: I made this heavenly white wine gravy (must remember to make again), this spinach Christmas tree with marinara sauce on the side for dipping that was a huge hit and these pumpkin cheesecake cups.

I must have mentioned them before, but the roast beef sandwiches at San Remo’s in Etobicoke = heaven on earth.

Keep this in mind.

I went to Lilia for the second time and yes, it’s a very good restaurant. Their bread special is fucking unreal and the agnolotti is stellar, I just wish it weren’t in Brooklyn. I know for sure now that L’Artusi is my favourite place for pasta, but this one is definitely top five.

Here are two great things to do when a new year has begun.

I recapped what happened in autumn and it’s only slightly pathetic.

I made a list of things I’d like to do this winter.

Here are some of my favourite photos from the past year.

I made a little Christmas video (below) of my holidays that I’ve already watched too many times.

Some things that I’m looking forward to this month: I’m on the hunt for a new coat (specifically a somewhat-fancy coat, perhaps faux-fur) because I hate not having anything dressy to wear outdoors, I’m really excited to share my resolutions for the year (post coming soon), I’m so interested in getting a lash lift but they’re too expensive so I’ll continue to debate it in my mind, excited about Restaurant Week starting, I finally got Jenny Slate’s new book so I’m looking forward to reading that, and honestly the main thing I want is snow. That’s it. The quietness that comes with it. The bitter air it brings. I want it all and I want it now.

If you’ve got any interest in reading last month’s roundup, you can see what went down in November over here!

[vincentpennington]

Paleo Thanksgiving Recipes

Looking for fabulous and easy paleo Thanksgiving recipes? This roundup of grain-free, gluten-free, and Whole30-friendly Turkey day recipes are perfect for your holiday gatherings and everyone will feel great the next morning!

Okay, U.S.-based Paleo procrastinators: It’s that time of year again, when you’re tasked with either:

Preparing an entire Thanksgiving feast

Bringing something to a Turkey Day potluck

Or figuring out what you’re going to eat at someone else’s decidedly non-Paleo-friendly Thanksgiving gathering

Well, it’s not too late to pick yourself up off the couch and plan your menu—and to that end, I’ve compiled a ton of nomtastic Thanksgiving ideas to help inspire you!

Free Nomtastic Paleo Thanksgiving E-Book

Some of my festive favorites are featured in my newly updated (and 100% FREE) Nomtastic Thanksgiving e-book for subscribers to my weekly email newsletter. If you haven’t already subscribed, do it now, and you’ll get access to a complete Paleo Thanksgiving primer featuring step-by-step recipes, a shopping list, countdown planner, and more. And if you’re already a subscriber, check your emails (including your Promotions and Junk folders if you don’t see it right away) for a downloadable link to the e-book!

Paleo Thanksgiving Recipes in this free e-book include:

BUTTERFLIED BIG BIRD

What’s Turkey Day without a turkey? As you can see, I prefer to spatchcock (a.k.a. butterfly) my turkey to make sure the entire bird cooks evenly, resulting in tender, juicy meat rather than dry, overcooked white meat and raw, undercooked dark meat. I dry-brine my turkey with kosher salt, and flavor the meat with an herb-infused ghee mixture that melts under the crispy skin. Once you’ve cooked (and eaten) a Butterflied Big Bird, you’ll never go back.

Get the recipe here!  

MAGIC CROWN ROAST OF PORK

Not a turkey fan? Make this meaty—and incredibly easy—Thanksgiving centerpiece. Combining my Magic Mushroom Powder seasoning and J. Kenji Lopez-Alt’s reverse-sear technique, this pork roast will have you seriously re-thinking whether Turkey Day should be renamed Porky Day.

Get the recipe here! 

CRAN-CHERRY SAUCE + UMAMI GRAVY

Thanksgiving wouldn’t be the same without the traditional sauces and gravies that accompany your feast, right? So don’t forget about my Cran-Cherry Sauce and Umami Gravy!

Get the recipe for Cran-Cherry Sauce here! 

Get the recipe for Umami Gravy here! 

ROASTED GARLIC AUTUMN MASH + INSTANT POT AUTUMN MASH

Thanksgiving dinner just wouldn’t be complete without a generous serving of mashed root vegetables. You can make this Autumn Mash on the stovetop or in an Instant Pot, but either way, this comforting, colorful alternative to boring old mashed potatoes will put a smile on your guests’ faces—guaranteed.

Get the recipe for Roasted Garlic Autumn Mash here! 

Get the recipe for Instant Pot Autumn Mash here! 

ASIAN CITRUS BRUSSELS SPROUTS SLAW

Best. Slaw. Ever. This Asian-inspired Brussels sprouts slaw isn’t exactly traditional, but its umami-packed punch will knock your socks off. In a good way.

Get the recipe here! 

PUMPKIN + CARROT MUFFINS

My pal Chef Gregory Gourdet made these insanely delicious muffins for a Nom Nom Paleo brunch event at his restaurant a few years back, and they were an instant hit. If you make a batch for Thanksgiving, I bet you won’t have any left over. (This recipe is not Whole30.)

Get the recipe here!

PUMPKIN, COCONUT + MAPLE CUSTARD CUPS

Pumpkin lovers have yet another dessert option on my Paleo Thankgiving menu: Pumpkin, Coconut + Maple Custard Cups. Like the other sides and sweets on this list, these sweet and creamy cups can be made ahead of time, freeing you up to watch football or just sleep in on Thanksgiving Day. (This recipe is not Whole30.)

Get the recipe here! 

If you subscribe to my newsletter and download my Nomtastic Thanksgiving e-book, you’ll be able to take advantage of a comprehensive shopping list and countdown meal planner to take the guesswork out of Turkey Day meal prep.

But WAIT! Let’s say you want to cook up some other dishes instead. Or what if you’re only celebrating with a small group or just need to bring a DIY hostess gift? What then?

As luck would have it, over the years, I’ve dreamed up a bunch of Thanksgiving-appropriate mains, sides, snacks, and treats that you can incorporate into your annual Turkey Day feast. Feel free to mix-and-match from these recipes to create your own Paleo Thanksgiving meal—or if you’re planning to just bring something to a friend or relative’s potluck, pick your favorite dish and get cookin’!

Even more Paleo Turkey Day Recipes!

CARROT + CARDAMOM SOUP

Get the recipe here!

INSTANT POT CURRIED CREAM OF BROCCOLI SOUP

Get the recipe here! 

ENDIVE, RADICCHIO, AND APPLE SALAD WITH PORKITOS AND HAZELNUTS

Get the recipe here! 

CURRY TURKEY BITES + APRICOT-GINGER SAUCE

Get the recipe here! 

SPATCHCOCKED CHICKEN WITH HERB BUTTER

Get the recipe here! 

INSTANT POT (PRESSURE COOKER) CHICKEN + GRAVY

Get the recipe here! 

THE PERFECT STEAK

Get the recipe here! 

INSTANT POT YANKEE POT ROAST

Get the recipe here! 

WHOLE ROASTED CAULIFLOWER

Get the recipe here! 

ROASTED BRUSSELS SPROUTS AND BACON

Get the recipe here! 

BRUSSELS SPROUTS CHIPS

Get the recipe here! 

GARLIC CAULIFLOWER MASHED “POTATOES”

Get the recipe here! 

SWISS CHARD WITH RAISINS, PINE NUTS, AND PORKITOS

Get the recipe here! 

ROASTED KABOCHA SQUASH

Get the recipe here! 

BAKED YAMS (SWEET POTATOES)

Get the recipe here! 

PRESSURE COOKER BRAISED KALE + CARROTS

Get the recipe here! 

SWEET POTATO AND CASHEW DIP

Get the recipe here! 

ROASTED ROSEMARY ALMONDS

Get the recipe here! 

COCO-NUTTY DARK BARK

Get the recipe here! (This recipe is not Whole30.)

NOM NOM CHOCOLATE TRUFFLES

Get the recipe here! (This recipe is not Whole30.)

Feeling inspired? Good! Now go plan your feast! Happy Thanksgiving, everyone!

(Originally posted: November 17, 2017; Updated: November 17, 2019)

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

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