#Breakfast recipes with frozen French fries

[funwave-frenchfries]

Frozen Fries for Breakfast? 8 Veg Recipes That Will Shock You – Funwave Foods LLP 

When you think of frozen French fries, your mind probably jumps to crispy side dishes for burgers or a quick evening snack. But what if we told you that frozen fries for breakfast can be a game-changer? Whether you love air fryer frozen fries, oven-baked breakfast fries, or loaded breakfast fries, these creative vegetarian frozen fries recipes will surprise you. 

At Funwave Foods LLP, we are the best frozen French fries manufacturer, supplier, and exporter providing premium-quality fries that are perfect for every meal, including breakfast. 

1. Breakfast Poutine with Frozen Fries 

A Canadian classic with a breakfast twist! Oven-baked frozen fries are topped with melted cheese and a rich vegetarian gravy. Add sautéed mushrooms and bell peppers for extra flavor. 

2. Masala Fries with Scrambled Paneer 

For a desi touch, toss crispy frozen fries with Indian spices like cumin, coriander, and chili powder. Serve with scrambled paneer for a protein-packed breakfast. 

3. Loaded Veggie Breakfast Fries 

Layer air-fried frozen fries with sautéed onions, tomatoes, spinach, and cheese. Bake for a few minutes to melt the cheese and enjoy a delicious healthy frozen fries breakfast. 

4. Crispy Fries & Avocado Toast 

Upgrade your avocado toast by adding a side of crispy frozen French fries seasoned with garlic and herbs. It’s a perfect balance of creamy and crunchy textures. 

5. Breakfast Fries Casserole 

Mix frozen French fries, bell peppers, onions, and cheese in a baking dish. Bake until golden brown for an easy frozen fries breakfast casserole. 

6. Mediterranean-Style Fries Wrap 

Wrap air-fried frozen fries with hummus, lettuce, tomatoes, cucumbers, and olives in a pita. A quick and healthy way to enjoy vegetarian frozen fries recipes. 

7. Spicy Tofu & Fries Stir-Fry 

Sauté tofu with chili sauce and sesame seeds, then toss with crispy frozen fries for a high-protein breakfast that’s both filling and delicious. 

8. McDonald’s-Style Breakfast Fries at Home 

Recreate your favorite McDonald's-style fries at home using our premium bulk frozen French fries. Serve with a side of ketchup or cheese dip for a perfect morning meal. 

Why Choose Funwave Foods LLP for Frozen French Fries? 

As a leading frozen French fries exporter and supplier, we offer: 

✔ High-Quality Frozen Fries – Made from premium potatoes for ultimate crispiness. 

✔ Bulk & Wholesale Supply – Perfect for restaurants, hotels, and supermarkets. 

✔ Private Label Frozen Fries – Customized packaging options available. 

✔ Global Export – Supplying frozen fries to the USA, UAE, Europe, and Asia. 

Order Premium Frozen French Fries Today! 

Looking for the best frozen French fries manufacturer in India? Contact Funwave Foods LLP for wholesale frozen French fries supply today! 

📩 Email: info@funwave.in 

🌐 Website: Funwave Foods LLP 

Enjoy your frozen fries breakfast with Funwave Foods – the top frozen French fries exporter worldwide! 🚀 

[boyslit]

HSR Cooking Headcanons!

found a big document of these i never finished but i think they're fun. doesn't include everyone but a vast majority of Belobog+Luofu characters

Trailblazer - not so great with a stove. Pom-Pom has PTSD flashbacks when they offer to help prepare meals and the Trailblazer is thusly shooed from the premises. they're used to foraging snacks and treasures in the trash anyway

March 7th - ADHD disaster. she can whip up desserts mostly but the kitchen looks like a tornado happened afterwards and she'll rope someone into helping

Dan Heng - this boy grew up in a prison and then spent his adult life on the run from his murderous ex, when did he have time to learn to cook? naw, if he's not on the Express it's takeout and fast food for this poor meow meow

Pom-Pom - the esteemed head chef of the Astral Express. they are the ruler of their kitchen and no recipe is beyond their grasp. you might wonder how they can reach the counters and grip utensils when they are so small and bunny-like but Pom-Pom is very good at what they do, so you don't have to worry at all!

Welt Yang - he's an ok cook, like many dads, but he's got a tendency to lean on parental shortcuts like frozen French fries or chicken nuggets (not that anyone ever complains about this)

Himeko - she's best left to her coffee brewing, let's just put it that way.

Kafka - also a disaster, but she has little interest in cooking for herself. this is also the reason the trailblazer can't cook - she wasn't able to teach them

Silver Wolf - no interest in cooking beyond TV meals or reheating leftovers. takeout, gamer supps and snackies take priority 

Blade - somewhere in his muddied floodwaters of memory there's the capability to cook, but it comes and goes and the pain in his hands make it difficult to grip utensils and other implements with the fine motor movements required to chop and whisk and flip. He used to cook for his husband occasionally despite Dan Feng having a personal chef as high elder

Gepard - he does his best… things like breakfast eggs, toast, sausage, noodles, these are easy to accomplish. anything too fancy is a step too far. he's really too busy to practice.

Serval - generally competent. she had to learn to feed herself after getting kicked out of the architects and staying on her own. she's adventurous, always trying new flavor combinations and changing recipes for fun

Lynx - a true outdoorswoman, knows how to forage and trap game and cooks a mean stew. it's unconventional fare, though, and not to everyone's sensibilities. 

Pela - a good cook. sticks to the recipes religiously, and very good at baking because of her precision

Natasha - "knows" how to cook but while she's great at the chemistry behind making medicines, food takes a backseat. grin and bear it if she asks you to try something she made, you don't want to make her sad. she tried really hard for you after all.

Hook - isn't allowed to cook without supervision but she makes an enthusiastic sous chef! helps Dad make dinner and sets a lovely table

Seele - abysmal but I can see her being interested in improving in order to cook something nice for Bronya. when asked why she's suddenly interested in learning, however, the lady doth protest too much. you don't question it further though because you don't want her to make you a knuckle sandwich.

Sampo - unfortunately my own biases cloud my judgement here because I love a man that can cook. but Sampo does seem like the sort of guy who operates on comedy law and that's something I am familiar with. option 1: he closes the door to the kitchen and refuses anyone's help. there's an unholy racket, a cloud of black smoke, some coughing, a Wilhelm scream, and then a few bars of whistling. when he emerges, it's with a pristine plate of gorgeously prepared braised meat and carmelized vegetables with delicate garnish. option 2: he puts on a bit of a show. it's like that cooking porn anime, and onlookers find they have to look away periodically or loosen a tie to keep themselves in check. finally, when he lifts the lid over the plate… the censorship committee has ordered it pixelated so it can still air in the same time slot. (both of these scenarios happen within the same week)

Bronya - she's too busy! she's always working or training or sleeping. luckily, Seele is hard at work learning to cook for her wife hard-working friend

Qingque - Maybe instant noodles, maybe the Xianzhou equivalent of box Mac and cheese. Otherwise she's patronizing the food spots in Aurum Alley and getting takeout ordered to her desk so she can be seen working through lunch (she's not actually working tho)

Fu Xuan - she makes a mean pot of tea but she's so busy she has no time to cook. She subscribes to box meals (like Hello Fresh, etc) so she can feel like she's not surviving on takeout and restaurant meals. She definitely has Girl Breakfast and Girl Lunch though (her favorite bubble tea and two cups of extra sugary tea for that afternoon pick-me-up, respectively) which is not great. Watch out for gastritis, sis.

Jing Yuan - he's got dad grilling vibes but I can't see this man seriously cooking. at best there'll be weaponized incompetence before he's shooed out of the kitchen, chuckling. since he's the general however I have to assume he has a personal chef. 

Yanqing - tried to cut vegetables with his swords once and was summarily banned from every kitchen

Jingliu - I'm not even sure she eats anymore. Doesn't she just feed off of ambient malice or something

Luka - Mr. Meat Boy knows his way around a grill and a campfire, but try to sully it with vegetables and you're getting the biggest glare he can muster. A boxer can't live on meat alone, and considering you're nihility path, do we think a vegetable may cause less despair?

Guinaifen - does this girl live somewhere? Like in an apartment or something? She seems to be always out and about, busy streaming or performing or meeting friends to do either of the previous. She probably eats like Qingque does, grabbing something from the Alley whenever her tummy grumbles, but otherwise we are on 👏 the 👏 go !

Topaz - this girl is BUSY busy, she's ordering Grubhubs and Doordashes and having her order from the caf delivered by drone bot while she works through lunch. likes big meetings in the conference rooms though, because there's usually pastries and coffee

Aventurine - much like the other hardworking folks, he ends up with a lot of Space Doordashed lunches and late-work dinners. He attempts recipes from internet videos sometimes, for fun and the love of the trend. He doesn't super know what he's doing but it always turns out marvellously.

Ratio - Few things are outside Dr. Veritas Ratio's wheelhouse, and because a healthy diet is required to maintain a healthy body and mind, he's well versed in cooking techniques and healthy eating. Occasionally will stoop to making something less healthy like french toast to spoil Aventurine with.

Ruan Mei - In my head she's got the 'tism that makes her dislike all but like 2 or 3 textures, and those textures are generally desserts she's learned to make for herself - smooth puddings and pastes, soft dough. I suppose the Lifeform Oven isn't technically cooking, however…

Mme.  Herta - [Automatic Reply] I'm busy. The cafeteria is open for this purpose. [This user cannot be replied to.]

Asta - there's a reason Arlan makes fried rice so well 🙃

[robustcornhusk]

20. What's in your freezer right now? (Bonus: any other with an interesting answer that no one's asked yet)

bonus question first, because i take any opportunity to talk about food at length

41 - What's the oldest thing you own?

huh. i was going to say "my grandfather's sword", because that's the cool answer, but i guess it's actually my house, which is both a boring and ship of theseus answer. large portions of this place have been ripped out and put back over its 105 years of existing.

but as for objects that i can carry around, probably the sword, from the 40s.

20 - oh boy! i just cleaned out the freezer two weeks, and it is still 100% full! it's very wide, tall, and shallow; it's got a deep drawer, a very shallow shelf, and one reasonable drawer.

deep drawer:

10 bagels (from the last two weeks)

8 tahini rolls (last night, recipe handed to me by @adiantum-sporophyte)

1 spare bagel, shichimi togarashi (last fucking december)

8 dinner rolls (in the last month; i like them with The Beans)

500g of sourdough bread (in the last month)

bags of corn, peas, raspberries, blueberries, and 6tbsp or so tomato paste

a few ounces of frozen french fries

1 bag of vegan nuggets that i haven't tried yet

1 bag of not-chicken strips

2 bags of breaded not-chicken filets, like for sandwiches

2 bags of not-burgers

the bagels come from partner's favorite bagelry (?). we eat bagels for breakfast 4-5 days a week, so we get 12 bageldays of bagels every 2-3 weeks.

i love fake meat so much. people are out there jerking off, "i feel we should celebrate vegetables for what they are, and not try to make them into what they aren't". poppycock! burger is good. nugget is good. vegetable qua vegetable is also good. they're both good! eat both! one needs micronutrients and big hunks of protein!

the tahini rolls are basically extra flavorful dinner rolls. the flavor is a little hard to pair with, though. i have some stews in mind to try them with.

the sourdough is the leftovers of a huuuuuuuge miche i bought at nearby bakery because i went right at close and it was all they had left. i fucked up and froze it in 3 chunks, instead of slicing before freezing; when i tried to slice up one of the chunks, it was a huge mess. i might turn the rest into ribollita, now that i think about it.

partner had the idea that we'd 3d print some dividers, so that the bagels wouldn't collapse into the frozen vegetables, and the faux meats wouldn't collapse, so we got a profiling tool... and we haven't made the dividers yet. eventually!

shallow shelf:

6 frozen mulberry scones on a quarter-sheet pan

1 basket of frozen mulberries

mashed mulberry to use in lemonade (as suggested by @tinyyellowflowers-blog), occupying one of my eighth-sheet pans

frozen blackberries, occupying another quarter-sheet pan

a deli container completely full of apricot pits

the mulberry scones smelled really weird when i cooked the first two... but they tasted fine. mild; not a fantastic use of mulberry imo. the frozen ones are like ice cream. i'm supposed to bake with the blackberries, and i have been -- made these peanut butter bars, and then merged it with some jam bars; the second one was like the best pb&j i've ever eaten.

the apricot pit bucket is for infusing into alcohol. slaw, a doctor, was over last night, and i casually asked how much cyanide is okay to eat. she made a frowny face at me. then i said it was apricot pits and she was like "that's fine".

i really really need to either reclaim those baking sheets or get more; i use them more for organization than for baking, though.

reasonable drawer:

1 box of "plant based breakfast patties"

1 box of folded fake eggs

1 box of fake poached eggs

3 boxes of tofu skins (help)

8 dinner rolls (in the last month)

1 miniloaf of baharat banana bread (march?)

4oz of pepita dukkah (december)

8oz of flaxseeds (ancient)

6 little containers of apple butter (from a year ago)

1/3 pint of ice cream (a month or two)

2 little containers of a very condensed tomato-shallot sauce (possibly 2 years old)

1 jar of yeast (18 months)

uhhhh, ice

the dinner rolls are parker house rolls, but i don't actually like the parker house shape (too much hassle); i just do them as miniboules. they freeze and reheat perfectly. if i get another 9x13 i could do double batches, and maybe i will.

every now and then we eat bagel sands for breakfast, with bagels (real), egg (fake), sausage (fake), cheese (fake), and i love it. they're so good.

no idea what to do with the tofu skins; i've never used yuba before, and i haven't had hot pot either.

the ice is impossible to get out of the ice bucket, due to how shallowly the freezer drawer extends. for fashion reasons, there's no in-door ice or water dispenser.

[mariacallous]

As a Jewish archivist at the Center for Michigan Jewish Heritage (CMJH), based in Metro-Detroit, I’ve found endless hidden gems in our local Jewish archives. Archivists collect, maintain, and make accessible historic materials relating to their area or subject, which does not sound as exciting as it really is. Being an archivist at a Jewish archive means that I get to look through amazing Purim photographs, letters from rabbis writing to each other about congregational drama, film reels with old timey dancing; the list goes on. But among the most fun finds are congregational cookbooks. The CMJH has cookbooks that are over 100 years old, with recipes from generations of Jewish Detroiters. While skimming a cookbook for a social media post, a fellow archivist and I came across a recipe called “mock blintzes” from 1947. You might be familiar with the classic blintz, often a sweet cheese filled crepe topped with sour cream or jam. Upon looking at the ingredients of mock blintzes (which included salted crackers and dry cottage cheese), it looked…subpar to the classic blintz; unappealing, even. So, of course, we decided there was only one thing to do: make them. 

After posting a picture of my results online, I was surprised to find that people knew about this recipe and had fond memories of “mock blintzes.” Perhaps it is generational, but the idea sounded so far from the blintzes I knew. Once I received that comment, it pushed me to do a little digging about the “mock blintz” and see what I could learn about this (mostly) forgotten recipe. 

So, let’s take a look at the history of this, well, historical recipe. Though it seems to have lost popularity in the 2020’s, the “mock blintz” can be found mentioned in many places in the mid 20th century, including Jewish cookbooks and newspapers from the era. It appears that the “mock blintz” with salted crackers, a cream cheese/cottage cheese filling, dipped in an egg mixture and fried was a common choice in the 1930’s and 1940’s. Another “mock blintz” option, which sounds a little more enticing, used a similar concept for filling and frying but rather than using crackers, the recipe called for rolled thin white bread. Crackers or bread, this recipe could be found in newspapers throughout the country. In one paper, published in 1988, it was listed under the “Unusual Breakfast Ideas,”  which gives us a clue on its popularity by that time. 

With all this great information about the history of the “mock blintz” you must be wondering, are they actually good? Well, when we made them, the expectations were incredibly low, which helped. The reason we even attempted to make them is because they sounded unappetizing (take a look at the picture of the recipe to see what I mean). Saltine crackers with dry cottage cheese? Not exactly my top combination. However, with the addition of the egg and butter (lots of butter) it actually turned out okay. The taste reminds me of something closer to French toast made with salty crackers. Although our expectations were already low, the result truly did exceed them. I can absolutely see how the people who use matzah to make a “mock blintz” during Passover are doing something right. But would I choose this over a frozen blintz or French toast? Probably not. 

Whether or not my description sounds appealing, the recipe is definitely intriguing and tells a story about the way people were trying to balance tradition, and modern lives at the time the recipe was popular. Today, there are various online recipes for the “mock blintz.” If you want to try them,  I recommend channeling your grandmother (or great-grandmother) and attempting to recreate the 1940’s version. It’s…not bad.

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

[luxoglamping]

The Ultimate Guide to Glamping Food Ideas: Elevate Your Camping Recipes

Glamping Food Ideas for your Adventure

Are you ready to take your camping experience to the next level? Imagine enjoying gourmet meals in the heart of nature, surrounded by the beauty of the great outdoors. This comprehensive guide will introduce you to the art of glamping cuisine, providing you with a collection of mouthwatering camping recipes that will make your next camping trip an unforgettable culinary adventure.

Glamping Breakfast Ideas That Will Kickstart Your Day

Kick off your glamping day with a hearty and satisfying campfire breakfast. 

Campfire Breakfast Burritos:

Wrap up scrambled eggs, sautéed veggies, cheese, and your choice of breakfast meat (bacon, sausage, or ham) in tortillas.

Heat them over the campfire or on a grill until they're warm and slightly crispy.

Top with salsa, sour cream, or avocado for added flavor.

Dutch Oven Frittata:

Prepare a frittata with eggs, cheese, diced vegetables, and herbs.

Cook it in a Dutch oven over a campfire or on a portable stove until it's set and lightly browned.

Slice it into wedges and serve with a dollop of yogurt or a sprinkle of fresh herbs.

Homemade Granola with Yogurt and Berries:

Bring along a batch of homemade granola filled with oats, nuts, seeds, and dried fruits.

Serve it with Greek yogurt and fresh berries for a healthy and satisfying breakfast.

Overnight Oats:

Mix rolled oats with milk (or a dairy-free alternative), honey, and your favorite toppings like chopped nuts, berries, or sliced banana.

Let it sit in an airtight container overnight for a quick and nutritious breakfast.

French Toast Skewers:

Prepare French toast by dipping bread slices in an egg and milk mixture, then cooking them on a griddle or in a pan.

Cut the toast into bite-sized pieces and thread them onto skewers along with fresh fruit.

Drizzle with maple syrup or dust with powdered sugar.

Breakfast Quesadillas:

Fill tortillas with scrambled eggs, shredded cheese, diced bell peppers, and a touch of salsa.

Cook them on a griddle or over the campfire until the tortillas are crispy and the cheese is melted.

Slice into wedges and serve with hot sauce.

Pancakes or Waffles:

Pre-make pancake or waffle batter at home and store it in a sealable container.

Cook fresh pancakes or waffles on a portable griddle or campfire skillet.

Serve with butter, syrup, and your favorite toppings.

Smoothie Bowls:

Blend frozen fruits, yogurt, and a splash of juice or milk to create a thick smoothie.

Pour it into bowls and top with granola, sliced bananas, berries, and a drizzle of honey.

Avocado Toast:

Mash ripe avocados and spread them on toasted bread.

Top with sliced tomatoes, poached or fried eggs, and a sprinkle of salt and pepper.

Camping Omelets:

Beat eggs in a sealable plastic bag, then add diced veggies, cheese, and cooked sausage or bacon.

Seal the bag and place it in boiling water until the eggs are set.

Carefully remove the omelet from the bag and enjoy.

Satisfying Your Morning Cravings with Indulgent French Toast

Indulge in the delightful flavors of French toast made over the campfire. Learn how to create this classic breakfast treat, complete with toppings like fresh berries and a drizzle of maple syrup. It's a breakfast that's both comforting and luxurious.

Hearty One-Pot Breakfast Recipes for Campers of All Ages

Start your day with a hearty and satisfying one-pot breakfast. These recipes are perfect for campers of all ages and can be customized to suit your taste. From breakfast burritos to skillet cornbread, you'll find breakfast ideas that are both delicious and easy to make.

Stuffed French Toast to Start Your Day with a Sweet Twist

Take your breakfast to the next level with stuffed French toast. Learn how to create this decadent morning treat, filled with creamy fillings and topped with your favorite toppings. It's a breakfast that's sure to impress.

Morning Meals Made Easy: Breakfast Ideas That Take Less Than 30 Minutes

For those busy mornings when you want a quick and satisfying meal, we've got you covered. Discover breakfast ideas that take less than 30 minutes to prepare, ensuring you have more time to enjoy the great outdoors.

Campfire Breakfast Quesadillas:

Heat a skillet over the campfire or portable stove.

Place a tortilla in the skillet and add shredded cheese, scrambled eggs, diced bell peppers, sautéed onions, and your choice of cooked breakfast meat (such as bacon or sausage).

Top with another tortilla and cook until both sides are golden brown and the cheese is melted.

Slice into wedges and serve with salsa for a hearty and satisfying breakfast.

Easy Glamping Pancakes:

Prepare pancake batter at home and store it in a sealable container.

Heat a griddle or skillet over the campfire or portable stove.

Pour pancake batter onto the hot griddle to create fluffy pancakes.

Add optional toppings like fresh berries, chocolate chips, or chopped nuts.

Flip the pancakes when bubbles form on the surface and cook until both sides are golden brown.

Serve with butter and maple syrup for a classic and quick morning meal.

Yogurt Parfait with Granola and Fresh Berries:

Layer Greek yogurt, granola, and a variety of fresh berries (strawberries, blueberries, raspberries) in a mason jar or a portable container.

Drizzle honey or maple syrup for added sweetness if desired.

This quick and healthy breakfast is both satisfying and nutritious, perfect for a busy 

Lunch on the Go: Easy and Delicious

Crafting a Campfire Pizza That Rivals Your Favorite Pizzeria

Turn your campsite into a pizzeria with our campfire pizza recipe. Discover the joy of making personalized pizzas with a variety of toppings, all cooked to perfection in a portable pizza oven. Your campmates will be amazed by your culinary skills.

One-Pot Wonders: Lunch Ideas for Glampers on the Move

When you're out exploring the wilderness, a one-pot lunch can be a lifesaver. We'll provide you with easy and delicious one-pot lunch recipes that require minimal effort but deliver maximum flavor. Say goodbye to complicated campsite cooking.

Elevating Your Campfire Cooking with the Perfect Kebab

Kebabs are a campfire favorite for a reason—they're easy to make and bursting with flavor. Learn the art of creating kebabs with the ideal balance of meats, vegetables, and seasonings. It's a simple yet satisfying lunch option for glampers on the move.

The Convenience of Foil Packets: Shrimp Boil and More

Foil packets are a camper's best friend when it comes to easy and convenient cooking. Explore the world of foil packet recipes, including a delectable shrimp boil that's bursting with flavor. These recipes are perfect for glampers on the go.

Glamping Gourmet: Creating Restaurant-Quality Meals

Gourmet food can elevate your glamping experience. Here are some gourmet food ideas and recipes for your glamping adventure:

Grilled Steak with Chimichurri Sauce:

Season your steak with salt, pepper, and olive oil.

Grill it over an open flame or on a portable grill to your desired level of doneness.

Serve with homemade chimichurri sauce: Blend parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes.

Lobster Tails with Garlic Butter:

Split lobster tails in half lengthwise.

Baste with melted garlic butter and grill until the meat turns opaque and slightly charred.

Garnish with fresh lemon juice and parsley.

Truffle Mac and Cheese:

Prepare mac and cheese using your favorite recipe.

Add a drizzle of truffle oil or truffle butter for an indulgent twist.

Top with breadcrumbs and bake until golden and bubbly.

Stuffed Bell Peppers:

Hollow out bell peppers and stuff them with a mixture of cooked quinoa, sautéed vegetables, herbs, and cheese.

Roast them on a campfire grate or in a Dutch oven until the peppers are tender and the filling is heated through.

Grilled Shrimp Skewers with Garlic Aioli:

Thread marinated shrimp onto skewers and grill until they turn pink and slightly charred.

Serve with a side of homemade garlic aioli for dipping.

Caprese Salad with Balsamic Glaze:

Arrange layers of fresh mozzarella, ripe tomatoes, and basil leaves on a plate.

Drizzle with balsamic glaze and olive oil, and sprinkle with salt and pepper.

Risotto with Wild Mushrooms:

Sauté a mix of wild mushrooms in butter until they release their moisture.

Stir them into a creamy risotto, adding Parmesan cheese and fresh herbs for extra flavor.

Seared Scallops with Lemon Herb Butter:

Season scallops with salt and pepper.

Sear them in a hot skillet with melted lemon herb butter until they develop a golden crust.

Gourmet Sandwiches:

Create gourmet sandwiches with ingredients like prosciutto, brie cheese, arugula, and fig jam on artisan bread.

Wrap them in foil and heat them gently on a grill or campfire grate.

Gourmet Cheese and Charcuterie Board:

Assemble a selection of high-quality cheeses, cured meats, olives, dried fruits, and artisan crackers.

Enjoy as a light and sophisticated glamping snack.

Vegetarian Stuffed Portobello Mushrooms:

Remove the stems from portobello mushrooms and fill them with a mixture of breadcrumbs, garlic, herbs, and cheese.

Grill or roast until the mushrooms are tender and the stuffing is golden.

Foie Gras with Toast Points:

For a truly gourmet touch, consider serving foie gras with lightly toasted brioche or baguette slices.

Savoring the Flavors of Paella Cooked Over an Open Fire

Transport your taste buds to Spain with our campfire paella recipe. Discover the magic of cooking seafood, saffron-infused rice, and an array of flavorful ingredients over an open flame. Paella is the epitome of glamping cuisine, and we'll show you how to master it.

The Magic of Cast Iron Skillet Cooking: Dinner Ideas for Glamping Perfection

Cast iron skillets are a staple of outdoor cooking, and for good reason. We'll share a variety of dinner recipes that showcase the versatility of cast iron skillets. From seared scallops to savory risotto, you'll learn how to create gourmet meals under the stars.

Dutch Oven Delights: Chili and Cornbread Like You've Never Tasted Before

Dutch ovens are another essential tool for glampers. Explore the world of Dutch oven cooking with our chili and cornbread recipe. It's a hearty and satisfying meal that will warm your soul on cool evenings by the campfire.

Campfire Classics and Beyond

Reviving Campfire Classics Like S'mores and Hot Dogs

No camping trip is complete without classic campfire treats like s'mores and hot dogs. We'll share tips for perfecting these beloved classics, ensuring your campfire snacks are nothing short of delicious.

Creative Toppings to Enhance Your Campsite Dining

Elevate your campsite dining experience with creative toppings for your favorite dishes. Whether it's adding gourmet condiments to your hot dogs or experimenting with unique pizza toppings, we'll inspire you to get creative with your campfire cuisine.

Dessert and a Nightcap: Enjoying a Bottle of Wine with a Bit of Planning

Cap off your glamping day with a dessert that pairs perfectly with a bottle of wine. We'll provide dessert recipes that are easy to prepare at the campsite, allowing you to unwind and savor the evening under the stars.

Glamping Dinner Ideas: Delicious Campfire Recipes

The beauty of these dinner recipes lies in their simplicity. They're designed for easy preparation, allowing you to spend more time relishing the serene atmosphere and less time in the kitchen. Let's explore the step-by-step process for creating these mouthwatering dishes.

Grilled Lobster Tails:

Indulge in luxury with succulent lobster tails seasoned and grilled to perfection.

Stuffed Bell Peppers:

 Enjoy a hearty and wholesome meal of bell peppers filled with a medley of flavors.

Gourmet Campfire Pizza:

Create personalized pizzas with a variety of toppings, and cook them in a portable pizza oven for that perfect crispy crust.

Grilled Vegetable Skewers:

Savor the flavors of the great outdoors with skewers loaded with marinated veggies, grilled to smoky perfection.

Savory Foil Packets:

Prepare foil packets filled with seasoned proteins like chicken, fish, or tofu, along with your choice of vegetables and herbs. Cook them over the campfire for a delectable, no-mess meal.

Camping Tacos:

Set up a DIY taco station with tortillas, seasoned ground meat or plant-based alternatives, and an array of toppings like lettuce, cheese, salsa, and guacamole.

Mouthwatering BBQ Ribs:

 Slow-cook tender ribs on the grill, basting them with smoky BBQ sauce for that irresistible glamping feast.

Cast Iron Skillet Steak:

 Achieve the perfect sear on a juicy steak in a cast iron skillet, seasoned with your favorite herbs and spices.

Stir-Fried Noodles:

A quick and delicious option, stir-fried noodles with veggies and your choice of protein can be prepared in a portable wok or skillet.

Gourmet Grilled Cheese Sandwiches:

Elevate a classic with gourmet fillings like brie, fig jam, and prosciutto, toasted to crispy perfection.

Campfire Quesadillas:

Layer tortillas with cheese, veggies, and your choice of protein, then cook them over the campfire until they're hot and melty.

What is Glamping, and How Does It Differ from Traditional Camping?

Glamping, short for "glamorous camping," takes the rustic charm of traditional camping and adds a touch of luxury. Unlike conventional camping, where meals are often simple and utilitarian, glamping elevates outdoor dining to a gourmet level. Picture yourself dining in style in the midst of nature, with delicious meals prepared over a campfire or in a Dutch oven.

How to Make Camping a Delightful Gastronomic Experience

Camping isn't just about spending time outdoors; it's an opportunity to explore the culinary arts in a unique setting. With the right recipes and techniques, you can turn your camping trip into a gastronomic adventure. This article will guide you through the process of creating gourmet dishes amid the beauty of the great outdoors.

Essential Foods to Take on Your Next Glamping Getaway

Before embarking on your glamping adventure, it's crucial to plan your meals and gather the necessary ingredients. We'll provide you with a checklist of essential foods and camping staples to ensure you have everything you need for a memorable dining experience.

The Essentials of Glamping Cuisine

The Connection Between Glamping and Gastronomy

In recent years, the popularity of glamping has soared, and so has the emphasis on gastronomic delights during these adventures. The link between glamping and gourmet dining is undeniable. Travelers seeking unique and memorable experiences have discovered that the pleasure of gourmet food enhances the overall enjoyment of their glamping trips.

Gourmet glamping food is more than just sustenance; it's an integral part of the glamping experience. It's about transforming ordinary meals into extraordinary culinary adventures. Whether you're exploring the wilderness, relaxing by the campfire, or enjoying the serene ambience of your glamping accommodation, every meal should be a celebration of flavors.

Crafting Culinary Magic in the Great Outdoors

Glamping offers an opportunity to take your cooking skills to new heights. It's a chance to create gourmet dishes in settings that range from lush forests and tranquil lakesides to expansive deserts and rugged mountains. The act of preparing and savoring exquisite meals amid these natural wonders adds an extra layer of enjoyment to the adventure.

Why Delicious Food Is Crucial to Your Glamping Experience

Good food transcends mere sustenance; it evokes emotions, creates lasting memories, and enhances your connection with the environment. During a glamping trip, where you're immersed in the beauty of nature, the quality and flavors of your meals can elevate the experience to something truly extraordinary.

Planning and Preparing Your Glamping Meals

Mastering the Art of Glamping Meal Planning

Choosing the Right Glamping Recipes

The success of your glamping culinary adventure begins with thoughtful meal planning. Consider recipes that are not only delicious but also easy to prepare in an outdoor setting. Think about dishes that make the most of local ingredients, as sourcing fresh produce can add an exciting dimension to your meals.

The Convenience Factor: Key to Glamping Meal Prep

Convenience is key when preparing meals during a glamping trip. After all, you're there to relax and enjoy, not spend hours in the kitchen. Plan and prep your meals in advance, so you can spend more time savoring the beauty of your surroundings and less time worrying about complicated recipes.

The Joys of Cooking Over an Open Fire

There's something magical about cooking over an open fire. We'll explore the joys of campfire cooking, from the smoky flavors to the camaraderie it fosters among campers.

Tips and Tricks for Glampers

Essential Tips for Planning a Successful Camping Trip

Planning is key to a successful camping trip. We'll provide you with essential tips and tricks for preparing and organizing your glamping getaway, ensuring a smooth and enjoyable experience.

The Importance of Using Fresh, Locally Sourced Ingredients

One of the secrets to glamping gourmet is using fresh, locally sourced ingredients. We'll discuss the benefits of seeking out regional produce and how it can enhance your campfire cuisine.

Mastering the Art of Presentation: Elevating Your Outdoor Dining Experience

While taste is paramount, presentation matters too. We'll share tips on how to enhance the visual appeal of your campfire dishes, making them as exquisite to look at as they are to taste.

[holmesarewolves]

Recipe for Eggs n' Fries Grandma's secret recipe for breakfast eggs is out, and it's delicious! It's an egg scramble made with French fries. 2 eggs beaten, 1 teaspoon butter or to taste, 1/4 cup frozen French fries or to taste, 1 pinch salt and ground black pepper to taste

[eazy-group]

Campfire Cooking: Easy Recipes, Cooking Techniques & Tips

New Post has been published on https://eazycamping.net/campfire-cooking-easy-recipes-cooking-techniques-tips/

Campfire Cooking: Easy Recipes, Cooking Techniques & Tips

There are so many methods to make awesome camping food. When you want to add the most excitement to meal creation, you have to choose campfire cooking! Not only do you end up with yummy culinary creations, you get to build, maintain and relax near a crackling fire with mesmerizing dancing flames too.

Psst we’re compensated…see our disclosures.

Our Most Popular Campfire Recipes

We have tons of campfire recipes to inspire you to make awesome campfire meals. Here are some of our most popular ideas.

1. Campfire Corn On The Cob

Campfire Corn On The Cob by CampingForFoodies

Nothing is better than campfire grilled corn on the cob in the summer! It is easy, fun and delicious! You cook it in the husk on a campfire grill grate directly over the coals in your fire pit.

2. Pie Iron French Toast

Pie Iron French Toast Recipe by CampingForFoodies

Dip you bread into a simple egg mixture and cook it in your pie iron over hot campfire coals. This breakfast is a real crowd pleaser.

3. Campfire Stew

After beef chuck roast simmers over low heat you can cut it with a butter knife. We use bacon, vegetables including potatoes, carrots, celery, onions, garlic, and, dried herbs like rosemary, parsley, thyme to create amazing flavor in this fork-tender stew.

4. Bacon Wrapped Grilled Cheese

Bacon Wrapped Grilled Cheese by CampingForFoodies

You can make this sandwich using a cast iron skillet or griddle. Watch our VIDEO to see how easy it is to create this indulgent meal.

6. Chicken Souvlaki Pitas

Chicken Souvlaki Pita Recipe by CampingForFoodies

After marinating chicken pieces you can thread them onto skewers or just grill them over grates to make these Mediterranean chicken gyro sandwiches.

10. 4 Ingredient Banana Pancakes

4 Ingredient Banana Pancakes by CampingForFoodies

These simple pancakes are almost as easy as opening a bag of trail mix for breakfast. From start to finish, they’ll be on your table in 15 minutes, so, you can just leave the trail mix for your hike! Check out all of our delicious and easy camping breakfast ideas.

11. Campfire Donuts

Powdered Sugar & Cinnamon Sugar Campfire Donuts And Doughnut Holes by CampingForFoodies

Refrigerator biscuit dough is the secret to making these amazingly tasty fresh donuts in just minutes.

12. Rich & Creamy Campfire Hot Cocoa

Ditch the pre-made powder if you want a special treat! Cool weather camping experiences don’t feel complete without a warm cup of hot chocolate and this one is velvety smooth.

Send me FREE camping tips!

I want “5 Secrets To Successful Camping Trips” plus weekly camping tips & recipes.

Foil Packet Meals

Aluminum foil can be your best friend in the great outdoors when you want terrific meals without a pile of dirty dishes to wash. One of the most popular methods of camp fire cooking is using foil packets. The cleanup is almost non-existent too! Try all of our campfire meals in foil, here are a few of our favorites.

15. Shrimp And Asparagus Foil Packs

Shrimp And Asparagus Foil Packs by CampingForFoodies

This is a sort-of fancy meal made with simple ingredients. Shrimp and asparagus are flavored with a little white wine (or chicken broth), Cajun seasoning, garlic, butter, salt and black pepper to create a delicious 20-minute meal.

16. Campfire Chili Cheese Fries

Campfire Chili Cheese Fries by CampingForFoodies

Frozen fries never tasted so good! And, you won’t believe how easy it is to make them!

Dutch Oven Recipes

Dutch Oven Camping Recipes: Looking for easy and tasty Dutch oven recipes? We’ve got loads of them!

17. Dutch Oven French Toast

You don’t have to make individual slices of French toast if you make this casserole version.

18. Mac And Cheese

Dutch Oven Mac And Cheese Camping Recipe by CampingForFoodies

This ooey, gooey, cheesy hot dish is great when served with a simple grilled meat.

19. Dutch Oven Campfire Goulash

Dutch Oven Goulash by CampingForFoodies

Try this goulash if you want yummy comfort food. If you like campfire cooking in the summer, you’ll LOVE winter campfire cooking! You stay warm and cook your meals all at the same time. Check out our favorite winter camping recipes for your next cold-weather menu plan.

20. One Pot Creamy Cajun Chicken Pasta

Cajun Chicken One Pot Camping Pasta by CampingForFoodies

This easy meal starts with pre-cooked chicken and combines it with pasta, fire roasted tomatoes and cream cheese that is all cooked together. Check out all of our awesome one pot camping meals.

Camping Desserts

Your outdoor vacation won’t be complete unless you indulge in a few yummy camping desserts.

21. Campfire Smores Recipes

You can’t cook over a campfire without having s’mores for dessert at least once during your trip! You can certainly enjoy the traditional toasted marshmallow sandwiched between two graham crackers with a chocolate bar. But, why not get creative with ingredients like caramel sauce, berries, white chocolate coconut candy bars, fruit and different types of cookies? We’ve put a twist on these classic sweet treats that kids and adults will love!

24. Blueberry Cobbler

Campfire Dutch Oven Blueberry Cobbler by CampingForFoodies

When blueberries are in season, THIS is the dessert you need to make!

25. Chocolate Lava Dutch Oven Cakes

Dutch Oven Chocolate Lava Cakes by CampingForFoodies

These little individual cakes are baked in cupcake liners. That keeps them moist and easy to serve.

Campfire Cooking Techniques

We love cooking over campfires so much, we have tons of resources to help you master the art of cooking over a fire.

Dutch Oven Temperature Chart: Knowing how many coals to use and where to place them is super important, especially if you are baking things like … Mountain Man Breakfasts, Dutch Oven Pizzas, breads, cakes and pies!

Dutch Oven Camp Cooking Tips: You can test your knowledge in this post with questions like:

How much heat comes from a coal?

Do ashes add or reduce heat?

Where should you place coals?

What size Dutch oven should you use?

Should you use a standard depth or deep Dutch oven?

What type of wood is best for campfire cooking?

Campfire Cooking Tips: Learn the best campfire cooking techniques including:

Efficient campfire cooking setups

Getting maximum flavor from your food

Open campfire heat control

How to cook in windy conditions and more

Campfire Cooking Equipment: When you have the right campfire cooking gear, you instantly become a wilderness chef! See our top picks for:

Over fire grills

Griddles, Dutch ovens and pans

Dutch oven accessories

Cooking on sticks and more

How To Start A Campfire: You can’t cook over a campfire unless you know how to start one! Learn the most efficient way to start a fire for:

Cooking

Warmth

Relaxation

Rescue

Best Fire Starters: These tips will help you start your campfire even in the roughest weather conditions.

How Much Firewood Do I Need For Camping: Do you know how much wood you’ll need for your entire trip? Consider these factors:

Length of trip

Weather

Type of fire (including fires for cooking)

Size of pieces

Firewood type

Camping wood’s moisture content

Best Dutch Oven For Camping: Most campers who cook over campfires like the durability of cast iron Dutch ovens. We have tips to help you choose the best Dutch oven for your type of camping and cooking!

How To Use A Dutch Oven: Cast iron Dutch ovens are the cooking vessel of choice for many campfire chefs. Learn how to use them like the pros do! Learn about:

Regular vs deep Dutch ovens

Different types of cooking methods

Baking

Roasting

Simmering & Stewing

Frying & Boiling

Cooking utensils

Cast iron cookware care

Dutch Oven Accessories: Add a few essential Dutch oven accessories to your camp kitchen gear for simple and efficient:

Transportation

Storage

Cooking

Cleaning

Lodge Dutch Oven Accessories: Lodge is a favorite brand when it comes to campfire cooking. They have a great line of accessories that make cooking and cleanup simple.

Camping Food Storage Ideas & Handling Tips: You want to start and finish your campfire meal with smiles on faces! Keep your camping clan healthy with proper food handling techniques.

FREE Printable Menu Planner

Source

[msbarrows]

Apr 6 - washed and put away two loads of laundry. Cooked the wheat berries I had soaking overnight. I always forget just HOW MUCH those expand from dry & raw to soaked & cooked - I started out with a 1/2 cup and now have over 2 cups.

Supper was a very unambitious chicken burger patty and french fries.

Apr 7 - used up some of the wheat berries making a loaf of triple wheat bread (whole wheat bread with wheat berries, cracked wheat, and flaxseed). Divided most of the remainder into 1/3 cup lots in sandwich bags (the amount most of the recipes in the bread machine cookbook I use call for), and have those in a freezer bag in the freezer for future use. The remainder I have put aside in the fridge to make a wheat berry salad out of tomorrow. Don’t have all the ingredients for my favourite one, which mostly involves tomatoes and avocados with a balsamic dressing (works well for a barley salad too), but I’ll figure something out. Finished cleaning stuff out of the fridge that needs tossing - garbage day tomorrow (it got shifted a day due to Good Friday).

For supper I cut up some breakfast sausages and fried them with potatoes, onions, peas, and the last of some frozen diced squash, with seasoned salt and pepper. Yay being more inspired for cooking.

[love-takes-work]

Steven Universe Foods Made Real - Everything With Potatoes

Here’s a nice compilation of every recipe I’ve ever made for the show which featured potatoes!

Breakfast-Only Breakfast Specials from “Maximum Capacity”

Chaaaaps from “Monster Buddies”

Cherry Man’s Secret Meal from “House Guest”

Microwaveable Crying Breakfast Friends Frozen Breakfast from “Political Power”

Fantastic Fries from “Restaurant Wars”

Fire Salt Fries from “Joking Victim”

Fry Bits from “Laser Light Cannon”

Frybo Fries from “Frybo”

Gem Harvest from “Gem Harvest”

Mashed Potato Steven from “Onion Friend”

Pepe’s Burgers Meal from “Mr. Greg”

Poutine from “Log Date 7 15 2″

French-Fry Pizza with a French-Fry Crust and Twice-Baked French Fries on the Side from “Restaurant Wars”

Secret Team Bits from “Secret Team”

The Finest Steak and Brie from “Mr. Greg”

Hot-2-Tots from “Letters to Lars”

Carrot Bean Meal from “Rose Buds”

[clatterbane]

Tonight's delight! Which actually turned out really good.

You can use frozen ones instead, but I had like a pound of them left from yesterday's lunch--courtesy of the chip shop up the street. It's basically like the similar style of baked macaroni and cheese, but using cooked potatoes instead of the noodles.

This type of casserole is a great way to use up whatever you've got, too. Ours today ended up incidentally vegetarian, with some seasoned mashed-up soft tofu that was lurking in the fridge (which just blended in with the egg and cheese deliciousness, as expected) and some baby leeks Mr. C had brought home layered in there. Plus some extra cheese, just because. With some seasoning based around Creole seasoning and garlic.

I also needed to use another egg and half a cup more milk, to get everything else in the dish just covered. And I'm pretty sure that was using less fries than called for in the recipe? 🤔 It also needed longer cooking, which I expected from experience with mac and cheese.

Covered the pan the first 30 minutes so the cheese wouldn't burn on top, then uncovered it so it could brown for another about 20. Starting out with that much cold stuff in the pan, it still wasn't quite set in the middle, so then I finished it off in the microwave for 5 minutes. (Which works great for anything like this, btw!) Wasn't expecting quick, but at least you can do something else while it's in the oven.

Just add a quick salad or something on the side, and you've got a pretty good meal.

[mostlysignssomeportents]

#11yrsago Eat Me: memoir and cookbook from Shopsin's, the best, most eclectic eatery in Greenwich Village

I first read about Shopsin's Greenwich Village restaurant in Calvin Trillan's classic New Yorker tribute to it, and its owner, the eccentric, garrulous, cranky Kenny Shopsin. The last time I was in New York, I managed to eat there, getting breakfast with Teresa Nielsen Hayden at the new location in Essex Market. I was transported by some of the most satisfying food I've ever been privileged to eat.

Now, the notoriously publicity-shy Kenny Shopsin has written a book (with Carolynn Carreno) about the philosophy and history of the restaurant, called Eat Me: The Food and Philosophy of Kenny Shopsin, and it, too, is an utterly satisfying, utterly peculiar experience.

Kenny Shopsin's restaurant began life as a grocery store, purchased for $25,000 by his father for his peripatetic son (Shopsin describes himself then as a neurotic who saw a therapist five days a week). In the grocery store, Shopsin found a kind of frenetic peace in cultivating and deepening his relationship with his customers (one of whom, Eve, he married). Gradually, he added prepared food to the grocery lineup, then more and more, as the satisfaction of cooking for others seized his interest, until the grocery store became a restaurant.

The two things I'd remembered about Shopsin's from the New Yorker piece was that there were 900 things on the menu and that parties of five could not be seated, ever, even if they split into a three and a two (there's a lovely bit of verse explaining this rule in the book, written by an affectionate Shopsin's regular).

When Teresa and I ate there last summer, I was trepidatious about asking for some substitutions, given Shopsin's reputation for being a real hardcase with finicky eaters, but he was glad to try some new stuff for me, and the food turned out superbly. I had a kind of African groundnut stew with pumpkin, and a soya pumpkin-pecan spice malted that was so good, I can actually still taste it when I close my eyes. Shopsin himself was hilarious and warm, dropping the f-bomb more quickly and frequently than any other restauranteur of my experience. He talked over the food with us, asking Teresa why she hadn't eaten the taco-shell bowl her meal came in, listening carefully, and vowing to revise the recipe based on her feedback.

Shopsin's memoir is like the man: loud, opinionated, warm, exuberant and absolutely delightful. He had me when he revealed that he'd named one of his dishes solely to piss off Andrea Dworkin ("she's probably never heard of this dish"), but I really caught fire when I came to section on pancakes.

First, there's the revelation that Shopsin's pancake batter is Aunt Jemima's Frozen, and the lengthy explanation of why this is so. Then there's the gallery of pancake variations, including chocolate peanut butter, coconut, oatmeal, chorizo corn, post-moderns, spinach walnut and pear pignoli, all mouthwateringly good. It reminded me of nothing so much as the sloppy cooks that feature in some of Daniel Pinkwater's best books, like Borgel and Fat Men from Space -- Shopsin's is pure Pinkwater, like something that popped off the page.

Then there's the crepes: they're not crepes. They're flour tortillas, dipped in milk and flash-fried on the super-hot griddle (Shopskin reveals that he drilled out bigger burner-jets on his custom stove). He swears that French tourists tell him they're the best crepes they've ever eaten.

Shopsin's my kind of obsessive. He's kind of sentimental (his kids feature heavily in the memoir and recipes, and the book includes photos of them having diaper changes in the kitchen and even a Polaroid of an unidentified lad's naked, lacerated butt, labelled "7/10/77 sink accident"). He's addicted to excess and clutter and would rather answer any either-or question with "both." He makes an introspective, overwhelming obsession out of any physical task, and talks in awesome detail about the efficiency hacks he's discovered in order to allow him to serve 900 dishes from a kitchen the size of a walk-in closet.

Shopsin's memoir is eclectic and sometimes frustrating -- as when he recounts the stories of the friends whom he has written out of his life for some ancient sleight, right after telling you about the close personal relationship he once enjoyed with them and the recipes they inspired for him.

But this book is just purely magic. It's a manifesto for cranky, lovable, excessive individualism. It's a call-to-arms to woo the muse of the odd and thumb your nose at convention. And it's got some damned tasty recipes.

Seven ounces is the perfect size for a hamburger. One thing that people don't understand is that when a portion size is too big, it is just bigger, not better. When I am served an 8-ounce burger, I recognize that it is a nice idea -- somebody is trying to give me a lot for my money. But the truth is that I don't really want an 8-ounce burger. It is too much. And when you are eating something that is too much, there comes a point where you're not enthusiastic about it anymore. You can't even taste it. After a lot of consideration, I have determined that 7 ounces is the perfect burger size.

Eat Me: The Food and Philosophy of Kenny Shopsin,

https://boingboing.net/2008/10/16/eat-me-memoir-and-co.html

[spookykidindakitchen]

We loved New Orleans, so I brought a little home.

Hi, my name is Alan. Some people know me as Spooky, while, hopefully some of you know me from various food columns and recipes published in the Cadiz Record, the Kentucky New Era and the Paducah Sun.

I love to cook, especially for my friends and family. For the longest time, my sidekick was my colleague and buddy Hawkins Teague. We’ve both moved away and met and married beautiful wives, but that’t not what this is all about. 

My wife Holly and I live in Paducah, where I’ve been working for myself as a freelance writer for the past six years. My specialty is role-playing games, though an old college friend from Tampa, Fla., Kali Robinson requested I should blog with my recipes again. That’s what iSabroso! is all about. Food, fun and friends!

Why iSabroso!? I grew up in both Texas and Florida surrounded by some of the best Latino cooks in the world. When something is really good we said iSabroso! I used that my name for my column in Hopkinsville.

So what’s for dinner? I am glad you asked. Holly and I vacationed in New Orleans last year and loved every moment. Some of the best meals I ate there consisted of shrimp and grits. The natives even eat it for breakfast, and it’s great in the morning with a Bloody Mary, just in case the party ran too long the day before. Our first night there, we tried it in a fine dining restaurant called Luke, while on another occasion, I got a bowl at the famous Ruby Slipper Cafe.

Ruby Slipper was especially fun, with a helpful and friendly bartender/server we nicknamed “Sarah Silverman,” who kept our boozy iced coffees full. Another waitress told us about grits when she brought out our food. Her boyfriend worked at another restaurant, and she shared some of the grits he made earlier. New Orleans is one of those places with no shortage of great places to eat.

To get to the point, both types of spicy, cheesy and creamy grits tasted amazing, and the barbecue shrimp I had with it was amazing. Luke’s grits and shrimp were great too, with some extra crabmeat. And when I came home, Holly and I talked all about how to cook it for ourselves.

I went selected the barbecue shrimp, because I could not get enough of it, and it contained one of my very favorite ingredients, beer! And if you have a little leftover after you cook, it’s quite refreshing on a hot summer day.

The Method to the Madness:

So this is also a fairly simple, two part recipe. Shrimp and grits, which around here, I refer to simply as “Shrimpandgrits” all one word. You have to say the whole thing, like “A Tribe Called Quest.”

Entonces.. (So?) we start with the grits. And do NOT used instant grits. That’s a hard no because they just don’t work for this recipe. We’re not discussing just some mush with a bit of cheese tossed on top. Other grits work, though I could only find quick grits, which work for the recipe. That just means they’re milled a little finer.

For the Grits:

Take two tablespoons of butter and saute about two roasted red peppers, a quarter cup of onions and about a third cup of diced jalapenos, just until the onions soften a bit. 

Add three cups of water and one cup of milk, then bring it to a boil. Add a cup of dry grits, return to a boil, reduce the heat and cover, cooking for about 5 minutes at a low simmer. After this, remove the lid and add a cup of grated sharp Cheddar cheese, and another cup of Monterrey Jack? Why two kinds of cheese? The Cheddar gives it a full flavor, but is a bit dry, so the Jack adds just a bit of moisture and creaminess. Season with about a teaspoon of pepper and a like amount of salt. Stir it all up and keep it on low heat on the back burner while we go to work on the shrimp.

Para los Moriscos... (Guess what that means?):

We’re not starting with shrimp here just yet, but instead some bacon. I prefer a brand cured right here in west Kentucky. Chop up about two slices of bacon and put it in the skillet while cold, turning the heat to medium to render some fat. 

When the bacon is done to your preferred level of crispness, add it to the grits, and stir them into the grits, while reserving the fat. 

Into the bacon grease, fry about a pound of sliced green onion sausage to doneness. Green onion sausage is a popular New Orleans product adding a bit of spice and a lot of flavor. If you can’t find it, you can use Andouille, Kielbassa or other smoked sausages.

Then, add a good half-bag (16 oz). of frozen “Trinity” seasoning blend vegetables. What’s Trinity you ask? Brilliant question. The “Holy Trinity” of Cajun cuisine is onion, bell pepper and celery. Season with just a bit of salt (a pinch really) and a fair amount of pepper and cook til the onions soften, then add about three tablespoons of garlic cooking just a minute longer. Burnt garlic can be bitter.

I’m not quite sure why it’s called barbecue shrimp. It’s neither grilled nor smoked, but it sure comes with a sauce. For the sauce, add about a quarter cup Worcestershire sauce. We’ll season it up with 1/2 teaspoon of Cayenne, and about a tablespoon of Cajun seasoning. With the encouragement of Holly’s friend Michelle Divito, a longtime New Orleans transplant and a fellow Heathen with my wife, I tried some Slap Yo Mama. It adds both salt and spice, and tasted great. I added more black pepper to taste and a teaspoon of dried rosemary. A couple of bay leaves would have been good, but I ran out. I added the juice of one lemon, though my favorite is two limes.

Now take a half cup of the beer, I prefer Abita, but could not find any yesterday. Yuengling (with a satellite brewery in Tampa!) came to my rescue. Add it into the vegetables, sausage and sauce for about 10 minutes to reduce. Then in goes a pound of shrimp!

A note on shrimp: Get the freshest you can find. A little seafood shop here in town had it and the sausage. They take a truck down to the Gulf of Mexico, buy fresh seafood straight off the dock, and throw it on ice, driving it back to Paducah. Wild caught, and not farmed, frozen and shipped from abroad, it tastes great. They’ll even peel and de-vein for a modest charge.

So shrimp in the sauce, cook for only 2-4 minutes until your shrimp turns pink. Any longer than that, and your shrimp can get tough, rubbery and not a lot of fun to eat.

But Wait, Alan! There’s No Veggies:

Well, we have to make it a balanced meal. Chop and fry about three strips of bacon, rendering as above in another skillet, then toss in about 3/4 a head of chopped green cabbage. You can season it with about a half teaspoon of salt and pepper, though again, I replaced the salt with Slap Yo Mama. Stir fry until the cabbage is wilted.

When it all comes out, get a bowl of the grits, top it off with shrimp, sausage and sauce, with a generous side of fried cabbage. Hint: When you get the beer, get a six pack, and enjoy a few with dinner. ;) We didn’t have a bread, with plenty of starch with the grits. If you prefer, the shrimp works with French bread, steamed white rice, buttermilk biscuits or hush puppies. Be sure to get some sauce, though and garnish with sliced green onions.

We love hot sauce. Any Louisiana brand works great, though I went with Zaterain’s while Holly selected Chrystal’s. And yes, we have multiple types of hot sauce for different types of food. Tabasco, Louisiana, Slap Yo Mama and others are perfect for Cajun food.

Evening’s Entertainment:

So as I cooked, I put on Silence of the Lambs on TV, followed by the series Hannibal, teasing My Better Half, “This might not be appropriate with supper!” And true to form, when I sat down, she asked me to change the channel without my Jame Gumb impersonation that Holly despises.

As we ate, I switched to the Hulu series, “A Handmaid’s Tale.’ It’s one of Holly’s favorites, though, as they’ve now moved beyond the source material, I am looking for direction in the story. This week’s episode seemed t provide it, and it provided good viewing as we scuzzled generous plates of shrimpandgrits.

Well, I’m back to work, cooking for all the friends and family I love, and last night, a good time was had by all, with authentic New Orleans food, and an entertaining show. Good eating. 

[lyanro]

To add onto these ingredients — You can do literally SO much with eggs fr. Eggs, canned beans, canned tomatoes and rice. Here’s a bunch of ideas under the cut (simplify/adapt/omit ingredients in the provided recipes as needed):

- If you get bullion cubes/broth/stock of some kind and a lemon/bottled lemon juice, you can make avgolemono with egg, rice and the rotisserie chicken (or without the chicken if you’re vegetarian or just prefer it without). So yummy and cozy and FILLING.

- With the canned tomatoes, eggs and rice you can make a simple Chinese tomato egg stir fry.

- Add the beans, sautéed onions and (optionally) a tortilla wrap to that and you can make it into a breakfast burrito/burrito bowl! Plus you can put the sour cream on it too

- Potato frittata with the onions and potatoes. Yum. (You could add some of the shredded cheese too if you like. Dried oregano is great if you have it.)

- Canned tomatoes+canned chickpeas (or other white beans like great northern or navy beans)+onions is one of my favorite filling pasta sauces — Chop the onions however you want and sauté until translucent, then add the tomatoes. Add a tablespoon of butter/butter spread, if you have it. Let simmer until saucy, then add the chickpeas. (I like to smash ‘em slightly with a fork once they’re in the sauce, helps thicken it.) Salt and pepper to taste. let simmer for a little longer, then put on your pasta.

- …Oh also. Canned. Tuna. You can make many pasta sauces (<- you could swap sour cream for the cream cheese in that last one), chickpea or white bean tuna salad, tuna chowder; if you’ve got mayo you can do tuna salad (for sandwiches of crackers), tuna melts, tuna and rice, and so much more

- With the frozen broccoli, eggs, rice and onions, you could make fried rice. If you happen to have soy sauce and/or hot sauce, put that in the rice before you fry it and it’ll be even better.

- Speaking of sauce — Save your extra sauce packets from fast food places!! You can keep them in a jar in the fridge. Y’know how Taco Bell always gives you like a million salsa packets? USE THEM. That’s free ketchup/mustard/salsa/mayo baby! You can put that shit on eggs, baked potatoes, sandwiches, veggies, chips, etc. (Same with salt/pepper packets, red pepper flake or cheese packets from pizza places, etc.)

- Potato steak fries, if you want some variation from the baked potatoes

- You can smash up beans (pretty much any kind) with some salt, pepper and spices and make bean dip/spread, or make refried beans (you can also just buy canned refried beans too if you prefer idk they’re usually not horribly expensive)

- If you’ve got broth of some kind and pasta (small pasta like macaroni is best but honestly any kind works) you can simplify this recipe to make pasta e fagioli/pasta fazool, or bean and pasta soup. (The basic ingredients are just beans+broth+onion+canned tomato+pasta, the carrots/celery/garlic/spices listed in the recipe are great but you don’t really *need* them in a pinch) You could shred some of the rotisserie chicken and add it if you want, or the diced ham!

- Add broccoli to your instant ramen and top it with a fried egg to make it a little healthier, more filling, and more interesting!

- If you have access to a blender or food processor, this broccoli and potato soup is v simple, quick and easy

- Obviously, omelette or scrambled eggs with a mix of almost any of these things. Chopped broccoli+shredded cheese+diced ham+diced potatoes sounds very yummy to me

If you have bread…

- Grilled cheese w/ the shredded cheese from the first post

- French toast is a great way to use up old bread, it’s just eggs, milk, bread, butter and sugar. Great topped with lemon and sugar if you don’t have maple syrup (or you could even make your own simple syrup)

- Fried egg on toast/egg-in-the-hole is a classic easy breakfast

- If you’ve got mayo (or butter!) — egg salad! Great as a sandwich filling or on its own.

And finally…

- Rice pudding for dessert:)

- Or easy egg custard😌

- (Canned peaches/pears or other fruit make nice toppings for either of these things or are a fine dessert on their own!)

- Meringue cookies if you have lemon! (the ones in this recipe use lemon juice instead of cream of tartar, which I figured would be better since cream of tartar is not really a necessity for many things and is typically a bit more expensive)

…So for the other ingredients I mentioned here:

- Rice — You can get like 5 lbs. for $3 depending on the store/brand (5 lbs should last you a LONG time)

- Canned beans — Varies, but usually less than a dollar a can

- Canned tomatoes — 14.5 oz. can of diced tomatoes typically $1-$1.50

- Broth/stock/bullion (A box of broth is typically about $2-3; an 8-pack of bullion cubes can be anywhere from $1-$5)

- Pasta — Again, varies, but typically about $2/lb., so if you’re living on your own that’s anywhere from 2-5 meals depending on how much you eat/what you’re using it for

- Milk — Probably the expensive thing on here if you account for its short shelf-life. On average about $3/gallon

- Sugar - 4 lbs. is typically $2-3. (Should last you a whileeee)

- Bread - Varies wildly depending on the type of bread, store and brand but you can get 20 oz. for $1.10 (that’s 22 slices, so 5¢ a slice)

- Canned fruit — Typically $1-$3 for a 15 oz. can depending on the fruit/store/brand

- Canned tuna — A 5 oz. can go for as little as like 80¢ depending on brand/store and rarely more than $2.

- Mayo — Slightly more expensive but will last a while and great for egg salad, tuna salad, pasta salad, sandwiches, sauces and more. Typically between $4-6 for 30 oz.

- If you don’t like broccoli you could probably substitute (or supplement) most of the things broccoli is mentioned for here with frozen peas, frozen green beans, frozen carrots or frozen spinach (frozen spinach is a teeny bit more expensive, usually about a dollar more but still usually less than $2 a bag)

- Also here’s Great Depression Cooking. If you don’t already know about it, it’s a delightful YouTube channel absolutely chock full of great cheap recipes by a woman who lived through the Great Depression. Highly recommend. Happy cooking<3

y'all baked potatoes are getting me through this broke ass period in my life

10lb bag of potatoes (like 10-15 full meals) - $3, $0.20 to $0.30 per potato depending on size Butter spread - $2 for the whole bag of potatoes, about $0.13 per potato Shredded cheese - $1.50 tops about 10 potatoes (more if you don’t like a lot of cheese) $0.15 a potato Sour cream - less than $1 for about 15 potatoes ($0.13 a potato) For protein, a rotisserie chicken is usually $4 and it tops 10 potatoes, and diced ham is $2 a pack and tops at least 5 potatoes

tl;dr a fully decked baked potato costs less than one dollar and will fill you the fuck up, you might get tired of them after a few days but they’re so much better than ramen noodles and way better for you in terms of sodium and nutritional value

[paleorecipecookbook]

Easy Meals I Make at Home in Under 30 Minutes

Last week a reader asked if I would put together another post about meals I make at home in under 30 minutes. So I looked back at when I wrote my last one and it was all the way back in July. Crazy how fast time goes by. So today I’m bringing it back with 12 meals I recently made at home that will hopefully give you some inspiration for easy meals for yourself and your family. Remember, this meals aren’t pretty, whatsoever. And some aren’t strict paleo. If you’re new here, I don’t eat strict paleo. I eat white rice and some gluten free items. If you don’t want that in your own diet, don’t eat it. Simple as that. And if you need even more inspiration, you can look back at my previous easy meals posts here, here and here!

Just a recap (I shared this in my previous posts) – with a little planning, multitasking and with the help of some special ingredients, there’s really NO EXCUSE to not eat a healthy meal on the table in no time flat. It’s really freaking easy, I promise you that. Stop making excuses for why you can’t get a healthy meal on the table certain nights. It just means you need to plan ahead. Maybe you even need to write out your meals to make sure nothing goes to waste and you’re sticking with your goals.

You’ll see many repeats in my own diet because I stick with foods that make me feel my best and that cook up quickly. Plus, I use whatever ingredients I have on hand in my freezer. So let’s get to it. Here’s a little breakdown of what I always have at home and/or purchase week to week:

ButcherBox – Every month I get my monthly supply of grass-fed, grass-finished, antibiotic and hormone-free, pasture-raised beef, chicken and pork. This way I always have meat on hand that I can pull out of the freezer the day beforehand to make for meals the next day. And since it’s delivered to my doorstep, I don’t have to think about it, which is the best part. In every box, I always get burgers and breakfast sausage, then whatever other meat is available that month!

Thrive Market – I try to get a Thrive Market box delivered to my doorstep every month or so. I love stocking up on coconut wraps, coconut aminos, Siete Foods sea salt grain free tortilla chips, and organic extra virgin olive oil. Be sure to follow me on instagram and my instagram stories/highlights because every time I get an order, I share those finds and goodies on my social media! Thrive also offer seafood now and it’s delicious so I will sometimes grab that from them.

Whole Foods or Natural Grocers or Trader Joe’s –

Freezer section – I always like to purchase cauliflower rice, sliced bell peppers, asparagus, cauliflower and kale so if I’m in a pinch and have no fresh produce around, I can quickly defrost any of these vegetable and whip up a meal quickly. I also recently picked up Trader Joe’s cauliflower gnocchi and love having that on hand.

Produce section – I almost always purchase arugula, kale, carrots, cherry tomatoes, ripe plantains, yukon gold potatoes, sweet baby peppers, butter lettuce, honey crisp apples, cilantro, green onions and whatever other vegetable looks good.

Pre-cut veggies – At Whole Foods (and many other grocery stores nowadays), they have pre-cut vegetables that have made a huge difference when it comes to how long it takes to make a meal. It costs a little more, but to me it’s worth it because it keeps me eating healthy. I’ll always buy pre-cut butternut squash fries, brussels sprouts, kale, beets (I buy the Love Beets brand), zucchini noodles, beet noodles, and carrot fries.

Butcher section – Since I get all my meat from ButcherBox, I usually only purchase wild-caught fish and seafood at Whole Foods. We try to eat salmon, scallops, sea bass and whatever other fish looks good. And we’ve been eating more fish and seafood recently because my husband is on a strict diet where he can’t have chicken or pork, which is why most of my dinners are beef or fish/seafood. I love getting fish/seafood for the nights that we have limited time since it cooks up so quickly.

Pantry Products – I keep these items on hand because they make prep incredibly easy and quick whenever I’m in a pinch!

Primal Palate Spices

Primal Kitchen Ranch, Ketchup and Mayo

Balanced Bites Spices

Sir Kensington Ranch, Mayo, Ketchup & Mustard

Mike’s Organic Curry Paste

Rao’s Marinara Sauce

Tolerant Foods Gluten Free Pasta

Latest Freezer Favorites –

Birch Benders Paleo Waffles

Brazi Bites

Trader Joe’s Cauliflower Gnocchi

Cauliflower Rice

Bonafide Bone Broth Soup

Now on to the meals we go!

For this breakfast, I preheated to oven to 400 degrees to cook up a Birch Benders Paleo Waffle for 10 minutes. While the oven heated up, I cooked ButcherBox breakfast sausage with diced red bell peppers and oinons, then I added in leftover air fryer potatoes. Then I topped the waffle with peanut butter and maple syrup. This meal took about 20 minutes.

This dinner took about 30 minutes. First I preheated the oven to 400 degrees, tossed zig-zag butternut squash in avocado oil, topped with salt and garlic powder, then roasted them for 25-30 minutes. Then I cooked up ButcherBox burgers in a cast iron skillet topped with Primal Palate Steak Seasonings and topped it off with Primal Kitchen Ketchup and Mustard. And to finish the meal, I made an easy salad of arugula, apples, orange bell pepper, Primal Kitchen Ranch, plus salt and pepper.

This hearty soup dinner took about 30 minutes. First I preheated the oven to 400 degrees, sliced carrots and tossed them in avocado oil and salt, then roasted them for 25-30 minutes. While the carrots cooked, I cooked chopped bacon in a large pot, set it aside, then sauteed red bell peppers and onions in the rendered fat. Then I added ButcherBox ground beef and once it was broken down and cooked through, I added the Bonafide Broccoli Cheddar Bone Broth Soup along with salt, garlic powder and pepper. When the oven has 10 minutes left, I added Brazi Bites to the baking sheet with carrots. To finish the soup, I added the carrots and Brazi Bites!

When I didn’t know what to make one night, I started with air fryer potatoes which take about 25 minutes. While the potatoes cooked, I topped ButcherBox steak with Primal Palate Steak Seasonings and cooked it in a cast iron skillet until medium rare then let it rest for 5 or more minutes. When the potatoes had about 5 minutes left, I made a quick salad of arugula and apple topped with Primal Kitchen Ranch, plus salt and pepper.

This lunch took about 25 minutes. I first boiled rice until light and fluffy, about 20 minutes. While the rice was cooking, I cooked up ButcherBox ground beef with red and yellow bell peppers. Once the ground beef was browned, then I added a packet of Mike’s Organic Yellow Curry Paste with a can of coconut milk then added a bit of salt and lime juice.

For this 30 minute dinner, I preheated an oven to 400 degrees. Then I tossed diced eggplant and carrots in avocado oil and salt and cooked the veggies for 25-30 minutes. While the veggies roasted, I cooked chopped bacon in a large pot, set it aside, then sauteed onions in the rendered fat. Then I added ButcherBox ground beef and once it was broken down and cooked through, I added Bonafide Creamy Mushroom Bone Broth Soup with salt and pepper. Once the veggies were done roasting, I added the veggies. Then I ate it with leftover carrot fritters (recipe coming soon!).

For this 30 minute dinner, I preheated an oven to 400 degrees, tossed halved brussels spouts in avocado oil and salt then cooked the brussels for 30 minutes. While the brussels roasted, I cooked up Trader Joe’s Cauliflower Gnocchi using my air fryer gnocchi recipe. Then I cooked up ButcherBox ground beef with sliced kale then added tomato sauce and salt. Then I ate it all with a little artichoke pesto.

This dinner only took about 25 minutes. I cooked ButcherBox ground beef with bell peppers then added Primal Palate Taco Seasonings, hot sauce, lime juice and salt. Then I cooked up cauliflower rice in a pan with some avocado oil, added salt, garlic powder and chopped cilantro. Then when the cauliflower rice was almost done, I pushed it to the side of the pan, added more fat and added sliced plantains to the pan to cook on both sides for 4-5 minutes.

For yet another soup night dinner, I cooked up bacon in a large pot, set it aside once crispy, then I added a whole sliced onion and cooked down for about 10-15 minutes. Then I added ButcherBox ground beef and cooked until brown. Lastly I added Bonafide French Onion Bone Broth Soup and sliced mushrooms and cooked for about 5 minutes. Lastly, I added the bacon back in with salt and pepper.

This dinner took me 30 minutes. I first made a Moroccan carrot salad (no measurements but the ingredient include grated carrots, red onion, raisins, lemon juice, oil, coriander, cumin, honey, salt and pepper) then set aside for later. Then I cooked up Trader Joe’s Cauliflower Gnocchi using my air fryer gnocchi recipe. And while the gnocchi cooked, I cooked a ButcherBox ribeye in a cast iron skillet with Primal Palate Steak Seasonings until medium rare. And I served it all with artichoke pesto that I found at Natural Grocers.

This 30 minute dinner included leftover carrot fritters that were made the night before. For the rest of the dinner, I steamed frozen cauliflower then I pureed it until smooth in a high speed blender with salt and garlic powder. While the cauliflower was cooking, I cooked ButcherBox ground beef in a pan with garlic, onion and bell peppers with salt and pepper then added Primal Palate Meat & Potatoes Seasonings. Then I made a quick tomato salad with cherry tomatoes, onion, cilantro, lime juice, olive oil, salt and pepper.

Last but not least, one last curry! I first made chicken thighs using my air fryer chicken thighs recipe. While the chicken cooked, I I first boiled rice until light and fluffy, about 20 minutes. While the rice cooked. I added oil and peppers to a pan. Once the peppers were soft, I added Mike’s Organic Green Curry Paste and a can of coconut milk, lime juice and salt, and reduced down for about 10 minutes. Then I just added it all together with some cilantro!

12 meals in under 30 minutes! Try these easy meals out and let me know what you think! Healthy doesn’t mean hard. All you need is something simple items around the house and you can have a healthy meal every single day!

_____________

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[abhiseoblogs-blog]

Laxmi Cold Drinks

Introduction:-

LCD start to create a peaceful and lively space where people could have a wonderful meal, relax and feel rejuvenated, meet over aromatic coffees and fresh beverages accompanied with delicious fast food, exchange ideas over wholesome global cuisine and ‘just be’ in a friendly and aesthetic environment with friends and family enjoying nature’s bounty. It’s a place where you can hang out with your friends or just enjoy your alone time. The place is light spirited and friendly. We can serve you in dining, in packing, home delivery & also we available for outdoor catering.

About Us:-

We are having experience of 50 years in juices and shakes to understand the actual Unique taste of a customer and providing the actual fresh juices and shakes, set up in 1968, positions itself as a fresh and healthy brand at affordable prices. It sees potential in India’s ₹8,000 crore quick-service restaurant market owing to consumers’ inclination towards fruits, juices and the increasing shift to healthy eating options as well as the country’s “attractive demographics, including the increasing middle class demand for affordable ‘treats’ such as premium coffees, smoothies".

SERVICES:-

Shakes:

Cold creamy shakes became popular in 19th century ,This was also used to make ice cream, which made ‘frozen milkshakes’. The rapid growth of the Temperance movement created a demand for non-alcoholic beverages, and places where they could be enjoyed.

On the basis of budget : Whatever your budget, your collection should be focused on pieces that truly speak to you.

They have a nice upscale menu in that they focus on delicious, creative and healthful items plus we have a wide varirty of fast food items,juices & shakes.

As the weather heats up, most of us crave something cold to drink. And can you get much colder than ice cream you suck up through a straw? The culture of shakes now become most common to cool you in hot summer of suncity.And we bring the top loaded ice cream shakes,milk shakes and thick shakes to freeze you down&satisfy your cravings in the summer season of suncity.

Today, fast food restaurants represent the most common place to purchase a classic shake. We found the seven best to satisfy your sweet tooth. Try them all, but especially don’t miss these shakes:

Jamajam Shake : We kind of expected “ to do a pretty solid shake, and Jamajam did not disappoint. Not only does the chain use real, hand-mixed Fruit cream, but Serious Eats also calls it, “absurdly rich. It was the thickest shake I tried; my straw was worthless for the first 15 minutes.”A pure essence of Mixed fruit shake , Fruit Cream with shake will complete your cravings for fruits and having a sweet tooth .

Pineapple Milk Shake: A purity that continues with more than 50 years , Our most selling shake which satisfy more than thousands of customers with pure pineapple taste and adding on the ice cream makes it more rich and soothing.

Choco Chips Shakes:Our thick, rich milkshakes come hand-scooped to order with real milk blended in. They also come in the classic flavors, as well as chocolate chip cookie dough, Nutella, Hazelnut and more. a blend of Choco chip ice cream and rich milk adding whipped cream and choco chips for the topping — really makes you look like a pro. But if you also need a caffeine fix, go for a coffee shake, instead.

Oreo Chocolate Shake:Much evidence suggests that Oreos and ice cream go extremely well together. It’s basically a scientific fact.And that leads us to the best combination of Oreos and any dairy products: Oreo milkshakes, which are absolutely delicious. Rich, creamy, and smooth, these sweet treats can bring you back to the very best parts of childhood.

Royal Dry Fruit Shake:Dry Fruit Milkshake is a unique recipe which makes for a healthy beverage with valuable additions of a variety of dry fruits.As dry fruits are integral to Indian cuisine, this milkshake recipe is a celebration of the goodness of dry fruits in the form of a shake which would delight one and all from kids to adults. This recipe utilizes such common ingredients from an Indian kitchen like almonds, pistachios, anjeer, cashews, milk, and sugar to be blended together into this heavenly beverage. This recipe gives a stiff competition to the smoothies and milkshakes found at your favourite restaurants and cafes.So, do not wait and try out this recipe to enjoy this refreshing beverage with your family and friends.

Juices

Fruit juices here clearly mean fresh juices extracted from whole fruits at home and not the packed ones. What's the best way to relieve hunger pangs, ask an expert and he will tell you to grab a bowlful of fruits or a glass of fruit juice that will not only fill your stomach, but also keep you energised and fulfilled through the day. Fruits are power packed with essential nutrients and minerals we require for the day and so do fruit juices; after all, juices are a byproduct of fruits, right? Juicing fruits has become a convenient alternative to quickly consume important nutrients. While there are benefits to drinking fruit juice, it may not be as good as a whole fruit.

Fruit juice is a good option for people who are picky eaters, so you can combine other fruits to make it tastier and flavourful. Eating whole fruit does not give many options, however, some people like it this way.

Variety of Fruit juice : Mosambi i.e sweet lime juice ,pineapple ,apple,pomegranate,Mix Fruit and many more to finish your thirst & dehydrate your body with a  natural substance and maintaining a healthy life without any preservatives.

3. Snacks : To make your evenings lighter and smarter with Pocket friendly snacks , And to satisfy your hunger for short time period. Having a variety of snacks :

French Fries or Finger Chips are deep fried potatoes hugely popular across the

world.One of the most loved finger food by kids and adults alike! French fries make snacking look good. They are easy to eat,thinly sliced potatoes are deep-fried till they're crisp on all sides and then sprinkled with salt, pepper or really any seasoning of your choice. The best part about french fries is that you can pair them with just anything from burgers, pizzas or enjoy it as is with a side of tomato ketchup. You can have french fries as a side during breakfast, mid-meal or evening snacks with tea.

4. Fastfood-

We serves fast food cuisines like Pizza, Burger,Chinese,Sandwiches and a lot more to satisfy the hunger with being ready your meal in few minutes.

As combination of sandwiches with fresh juices and shakes complete your one time meal and getting ready in no longer time with few bucks $.

Having a wide range of pizzas,burgers,jumbo girlled sandwiches & chinese cuisines will make you crave for your unlimited choices.

One of the best comfort foods for anyone would be a pizza; a perfectly baked pizza base with an assortment of your favourite veggies along with lots of cheese oozing out to make us happier than ever. Undeniably it is one of the best food ever.

offers not just lip-smacking thin and thick crust pizzas, but a range of pastas and wings along with garlic breads, breadsticks, cheesesticks and cold and hot beverages.

Nothing can beat the joy of taking a bite into your favourite sandwich after a long and tiring day. It's easy to prepare and makes for a light and healthy snack.

Not so long ago the concept of burgers had taken the food world by storm.Crisp and crunchy pattie made with potatoes and peas coated with bread crumbs and sliced between burger buns along with mustard and mayonnaise

If you are a Chinese food lover, you'd know how amazing delicacies are; and no we aren't talking about the authentic Chinese food. Here, we are referring to the Indianised version of the Chinese cuisine. The addition of extravagant flavours in schezwan rice, noodles, vegetable and paneer make the Indo-Chinese delicacies special. Interestingly, no Chinese person would be able to identify these dishes as their own, most of which appear to be made from a mix of soya sauce, chili sauce, tomato ketchup and schezwan sauce. These dishes developed right here in our country only to satisfy our palates that love hot and spicy food. Authentic or not, the food has definitely grasped our taste buds and refuses to let go.

Contact Details:- LAXMI COLD DRINKS 3, City Plaza, Opp Medical College Shastri Nagar, Jodhpur,Rajasthan 342003. Email: laxmicolddrink@gmail.com Web:www.laxmicolddrinks.com   Phone: +91-78777 74999