#Cheese Toasties and Grilled Cheeses Recipe List | Explore Tumblr posts and blogs

chaoticgabby · 5 years ago

Text

My Cheap & Relatively Healthy Grocery List for College Students

Context: I had been used to eating fast food so much because it was cheap that when I went to the doctors' they said I had high glucose content. That wasnt good. So I started eating healthier. Anyway let's skip the BS and get straight into it:

Ramen: the OG cheap food. I personally don't own ramen bc I dont like it that much, but if you want to save money this is the meal, at least add an egg or some veggies to make it healthier.

Frozen Veggies: anywhere from 50 cents to a dollar or two a bag. Can easily be kept in your freezer (if you have one) for months

Mac n' cheese: my all-time favorite. Of course, it might not be healthy for everyone to eat pasta all the time, but I do it anyway. Add some real cheese and spices for taste or chicken and veggies in it / on the side.

Other Pasta boxes (Pasta Roni, Velveeta, Hamburger Helper, etc.): basically as cheap or almost as cheap as Kraft macaroni, but maybe you arent a fan of mac n cheese.

Soup (Soup!!): Cambell's Tomato soup is often $1 a can. I like to eat mine with grilled cheese. Thats a whole ass meal. But of course you can get other soups just as cheap. Basically, any canned foods.

Canned foods & veggies: this one goes without saying. Although, the better options are sometimes $2 to $3 the same can be said for frozen veggies, but just heat these up and cook them in fried rice or just add butter and eat them aside a nice entré

Chunk light tuna: speaking of canned foods, canned tuna is soooo cheap and is a great option (if you even like tuna). Dont actually get the "pack tuna" for $1 a pack unless you want to keep it in your bag bc canned tuna is around 60 cents a can. Mix it with Miracle Whip (or mayo) and spread it over break for a good sammich.

Grilled cheese (or cheese toastie if you arent American I think??): similar to previous options, youre getting your cheese and your butter and your bread. Not as healthy as other options but way better than fast food calories.

Quesadillas: similar to grilled cheese, except spICY. My brother only eats these and he has no meal plan. I do it now too. Honestly, adding up tortillas, cheese dip, shredded cheese, & chicken is kind of costly but worth it. Also cooking chicken is annoying bc I dont have time for that. But. Yknow. A great option.

Pillsbury Crescents: a little costly, about $2+ per tube, but still fookin delicious. Also imma be real: actually havent checked the nutrition label to see if these are actually healthy. But these are sO useful. Make them by themselves for breakfast (with jam, eggs, or alone) or use the dough for other recipes. I use these with Manwich sauce, cheese, and ground beef for snacks :)

Manwiches: manwich sauce cans are $1 and although they have some sugar, its not nearly as bad as fast food. Just cook up some ground beef to go with it & maybe add cheese, sliced bread, or hamburger buns

PB&J: Another OG. I could never get tired of these. You just gotta make sure you have soft bread and the pb&j and youre good to go. Although..like.. some people apparently like theirs toasted or with different jams (I like strawberry).

Eggs!!!! : Just keep these in your fridge. Just do it. You never know when youre going to run out of food. Boiled? Scrambled? Fried? Soft boiled? With ramen? Omelet? In fried rice? Egg sandwich??? Eat them with bread, eat them with toast, eat them as a breakfast sandwich, scramble them with cheese, the list goes on. If you dont eat them often, get a smaller carton, but always have eggs! Also, for baking.

Rice, or fried rice: If you like rice, have been cooking rice for a long time, and can actually make it without burning, make sure you have rice. If you like rice but have never actually made it yourself, it takes trial and error in a pot. Or just invest in a rice cooker. Additionally, fried rice is not that difficult to learn & it fits the bill for healthy bc you can add unlimited veggies and meats. Im not here to educated you but the more ingredients, the better, is how i see it.

Fresh Food:

Fruit: I literally have "an apple a day" for breakfast. It's just good for you. Keep them in your fridge to keep them fresh. Keep one in your bag in case you get hungry. Bananas? Awesome! Use them in smoothies or a milkshake or eat them with your cereal or even with peanut butter. Possibilities are endless with fruit. Just make sure they dont spoil. Apples are OG bc they dont spoil as easily.

Vegetables: Make sure to only periodically get them so that they dont go to waste. Make some broccoli with butter & eat it alongside pasta. Or asparagus. Anything you want. Just make sure to have some with your meals sometimes. Greens are good. Additionally, carrots can get addicting if yoh eat them with ranch. The plus side is they are filling. If you have a tendency to want to munch on something: carrots.

Deli Meat / Sandwich Options: I personally dont make deli sandwiches because ham (as well as roast beef or turkey) can be expensive and then wanting to add lettuce and tomato to a sandwich sounds amazing but I'm scared they will spoil. Dont let me stop you though! Sandwiches are amazing.

Meat: you dont want to be cooking meat all the time bc it can get expensive, but the basics I always get are ground beef and chicken. I prefer "boneless skinless chicken thigh fillets" but you would need to cut off the fat. You could always get rotisserie if you arent feeling to for cooking. Also, if you're feeling expensive one week, salmon is just sooo good. I ate it with asparagus and seasoned with lemon. Delicious.

Snack / Dessert Options:

(I personally don't keep snacks or dessert in my home very often bc you dont want to binge eat. But here is what I have)

Peanut butter: classic, filling, can be potentially bad if you eat a shite ton

Nuts: peanuts, almonds, cashews, and especially pecans

Cookies: make your own, a lot of simple cookie recipes exist and it's a lot easier than you think. Baking essentials like flour, sugar, milk, and eggs are not that expensive to keep around in an apartment kitchen. Difficulties may be vanilla extract (the avg student doesnt have this lying around) a baking sheet, a big bowl, and possible a whisk. Store bought cookie dough isnt too bad either.

Box-cakes / box-brownies: simple and easy. Takes a few eggs sometimes and some oil, milk or water. The same goes for pancake mix. Honestly, I had an out-of-country roommate and he had never heard of boxed cake mix or brownie mix. They always made from scratch where he lived.

Low-calorie ice cream: okay ice cream can be pretty expensive and filled w/ added sugars. I used to eat this strawberry icecream sweetened with stevia and it was SO delicious, but I couldnt find that at my grocery store. Other options are "low-calorie" ice cream or "no added sugars" ice cream. I have one of these and the thing abt it is that its just the right amount of sugar to taste like ice cream and the neat thing is that you dont feel like binging it bc it doesnt have addicting added sugars.

Milkshakes / smoothies: this is a tough one bc me and most other students dont own a blender or juicer. I personally get my smoothies from a local smoothie place that only uses fresh fruit and then I ask not to add the natural sugars bc it is sweet enough with the fruit. Natural smoothies are delicious & I find that you can kind of make then if u freeze your fruits and blend w a fork. "Handmade" milkshakes are actually super easy w this method.

Yogurt: just...mmm.

"Healthy" snack food section, often called the gluten-free aisle: im not too experienced with this and im sure they have added sugars too but what I do know is I tried these gluten free oreos once and they were delicious

Fruits: I mentioned earlier but apples are great snacks

Veggies: also like I said earlier, carrots are great snacks. Not exactly a veggie but possibly potatoes for a meal or snack.

Granola Bars: for when youre too lazy to keep up with fruit and if fruit will spoil, granola bars (they healthy kind, not the chewy sugary kind) are so good to have in your pantry or keep in your backpack for a snack (and to keep you from on campus temptations). Also I used Nature Valley ones instead of cereal. They actually dissolve and are delicious with milk, since some cereals are so sugary.

Since my last college tips post got some notes I figured I'd keep writing these advice posts. For reference, I am hoping to become an RA next year at my college, so I'm not just speaking out of my ass. I generally have experience at college thus far and want to help students.

#Im American and Im not Vegan so sorry if this didnt help non americans and definitely not vegans :(#college tips #college advice #life hack #healthy living #food

58 notes · View notes

the-coconut-asado · 5 years ago

Text

Oh Stumptown my Stumptown!

Portland likes to keep it weird. Officially. You could even buy the tee shirt if tee shirts weren’t so predictable.

From a poster invitation to “Hear my TED Talk about DIY and Impending Doom” to the Big Legrowlski (sic) night club that hangs carpets on the walls - not to balance the sound for the band but because they really bring the room together - the City has an off-beat vibe that feels authentic even while it gets you scratching your head. And where else would you queue round the block for a voodoo-doll shaped doughnut with a pretzel stick through its ‘heart’?

You probably won’t be surprised when I tell you that Portland is the Hipster Capital of the World. You know it’s hipster because it sells more coffee and has more microbreweries per head than anywhere else in the US.

We came for the food because People That Know told us to. It’s not simply that everything is delicious but that chefs, cooks, carts and food enthusiasts are trying to do different. It’s like Masterchef has landed in Twin Peaks. Entrepreneurs are making ice cream out of chickpeas and it works. A pastry chef has re-interpreted her favourite childhood book on a plate and you rejoice in the complex flavours of her tiny reconstructed bunny. So who’s the bunny boiler now?

One thing that puzzled me is why the City changed its name from the original Stumptown (pretty weird) to Portland (the Holiday Inn of city names). Devon, a local lawyer who we chatted to most mornings in Baristas Cafe, explained that Portland was never officially called Stumptown. It became its nickname due to all the trees they had to cut down to build it, leaving the eponymous stumps in their wake. Stumptown is also the name of their iconic coffee brand, which I always assumed was NYC’s greatest invention. This is one of the many ways in which travel expands your mind.

Devon embodied something else about Portland: its friendliness. Even the passport officers are anxious that you have a good time. Full disclosure, it wasn’t just Devon that we sought out each morning - it was Pepper, his cute little dog. I would eat Barista’s fresh, flaky rhubarb hand pie just to drop crumbs that Pepper would breakfast on.

Devon put us onto a couple of great places to eat - one we made it to, one we didn’t. But more of that later.

Where to begin to describe this steel guitar food odyssey? Let me take you through our many highlights from the mountain of food we consumed. Set it to the soundtrack of Chris Isaak’s Wicked Thing.

Our first evening, tired and hungry, we stuck to our guns and found Andina, the City’s Peruvian eatery. When you are both tired and hungry it’s easy to get seduced by posters boasting ‘Meatball Monday’ and forget your mission, but our persistence paid off. That legendary Portlandia hospitality squeezed us into a nook where there really wasn’t a free table, and we dined greedily on humitas, ceviche, lamb shank and seafood, washed down with Oregon’s finest home-grown Pinot Gris. I didn’t quibble that they brought something different from my order. In my fractured Spanish ‘Arroz con Pato’ probably did sound like ‘Seafood Risotto’ - and the risotto was obviously going to be delicious before fork met lip, so I didn’t send it back.

Next day, which coincidentally was Taco Tuesday, we hit the street food.

Portland is big on street food (see: hipster capital of the world). Most food vendors have carts - permanent fixtures where the chef builds enough of a following over months or years to be able to open a small restaurant. Nong’s Khao Man Gai was just one of these. They do one dish - a Vietnamese poached chicken with a secret chilli sauce, accompanied by rice cooked in the chicken broth. You can also have a version with shrimp, pork or Tofu. We bought a bottle of the sauce to bring home. Life’s too short.

It’s not all carts - there are a fair few trucks too.

One which specialised in cheese toasties challenged “ Come and relive the taste of your childhood. But if your childhood sucked, we’ll share the memory of ours”. Have you eaten a cheese toastie recently? I mean really felt the embrace of a sandwich of molten cheese and fried bread? Maybe your childhood did suck after all.

That evening it was the turn of The Hairy Lobster restaurant, and that bunny dessert I mentioned earlier. Little Bunny Foo Foo to give it it’s full name. A delicate carrot cake, covered in cheesecake mousse, accompanied by a ginger crumb, caramel sauce and a marshmallow rabbit.

Despite it’s show-stopping appearance and fusion of flavours, it was their roast squash with curry sauce and pumpkin seed praline that was the stand-out dish for me. The Lobster picnic for our main was pretty damn good too.

Friday brings me to Devon’s first recommendation, Pok Pok, a teeny Thai eatery in the suburbs. Getting there had the added advantage of passing through a neighbourhood full of rambling old houses in the Amityville Horror style. I recalled the first time I had heard of Portland was from a TV thriller full of witches and jabberwocks called Grimm. They had definitely filmed it’s eerily beautiful moments around here.

If I had to single out a food highlight in a week of next-to-no food lows, I would choose Pok Pok. It gave me my first food coma in a long while. Something about it’s smoked aubergine, pork belly curry, marinated chicken with two dips, sublime mango with sticky rice and that rhubarb blush cocktail… I sense I am sharing my food coma with you now. Their signature dish is hot spicy chicken wings. The couple on the table next to us were too full to finish theirs so offered them to us. Maybe it was the wings that tipped me over the edge. I’ll never know.

And so to our last day, and the big daddy of Portland nights out: Jake’s Crawfish. Over 100 years old, walking into Jake’s is like walking into one of Sinatra’s memories. It has a justifiably stellar reputation, and seems to have maintained it for a century. I ate Steel-head trout for the first time, fished on their doorstep from Oregon’s Columbia River, coated with a horseradish crust, and preceded by half a dozen of the plumpest oysters I have ever eaten.

I haven’t yet mentioned Portland’s biggest hipster foodie habit: brunch. No matter what day of the week, the restaurants that brunch are always full. For most of our trip, we were waking up too early to really do brunch justice. Those rhubarb hand pies at Baristas had satisfied our hunger by around 8AM so a mid-morning banquet wasn’t really on. One day, however, we made it to Tasty & Alder in the Pearl DIstrict of the city and managed to sneak in a table for two before the queues built up. Worth it for their Green Frittata with salsa verde (who ever thought of doing that before?) and lightest, fluffiest American biscuits. We never made it to Devon’s second recommendation: Burmasphere, his friend’s Burmese cart on the other side of the river. And now we have an excuse to return.

When it came to rustling up some recipes that take me straight back to Portland weird, I whittled my list down to three: my version of Tasty & Alders’ green frittata with feta and salsa verde; a less labour-intensive version of Andina’s Arroz con Pato, made with chicken or guinea fowl; and in the spirit of weird, though by no means original, a cake inspired by Churros con Chocolate. The best possible end to a Taco Tuesday.

I messaged a friend of mine that had moved to Portland a few years back and asked why she had ever left. “ Too much rain and not enough art.” she said.

You missed the point Sweetie. Great Food IS great art. And if you can’t stand the rain, get into the kitchen.

Green Frittata with Feta and Salsa Verde

A great little brunchy-lunch dish packed with flavour for the carb-conscious. If you want to add some carbs, slices of toasted sourdough will go down a treat. Serves 4

Ingredients

8 large free-range eggs

1tblspn, double cream

100g asparagus spears, chopped into 2 cm chunks

100g shelled garden peas or petit pois

50g feta cheese

Salt and freshly ground black pepper

For the salsa verde:

Small pack of flat-leaf parsley (around 15-20g)

½ a small pack of mint leaves

3 tbsp. Capers

7 anchovy fillets

1 clove garlic

1 tbsp dijon mustard

8 tbsp extra virgin olive oil

How to make:

Bring a small saucepan of salted water to the boil, then add the peas. After a couple of minutes, add the chopped asparagus and continue simmering for another 2 minutes. Drain and refresh under cold water. Put to one side.

Next, make the salsa verde. Put all the ingredients except the olive oil into a blender, season generously with pepper and go easier on the salt (anchovies and capers are already pretty salty). Then, add the olive oil and blend again. Don’t over blend at each step - it's nice to keep the texture a little rough.

Put a skillet on the stove and melt a knob of butter. Beat the eggs, add the cream and season. Lightly saute the green vegetables in the butter for a minute or two.

then pour the eggs over and crumble the feta cheese over the top. Cook for a couple of minutes until the bottom is starting to brown.

pop under the grill to continue cooking, until the top is a light golden colour and the frittata has firmed up with a slight wobble (keep a close eye on this, probably takes 2-3 minutes).

Cut the frittata into 4 wedges and serve with a dollop of salsa verde on top.

Arroz con Gallina Picante

I never did get to eat Arroz con Pato in Andina, but while I adore the rich flavour of duck, devoting two or three days to confitting it before finishing the dish is only for the dedicated dinner party cook. This version with a spicy chicken and a feta-enriched herb sauce (based on a Melissa Clark recipe) goes down just as well - or the richer Guinea Fowl, which I have used here. And Peruvian aji amarillo is now more available by mail order - substitute ordinary chile powder if not. Serves 4.

Ingredients:

1 medium-sized chicken or guinea fowl, jointed into 2 breasts, 2 drumsticks and 2 thighs (discard the back or freeze to make stock at a later date)

For the marinade:

6 garlic cloves, crushed

3 tbsp light soy sauce

1 tbsp paste made with aji amarillo powder and olive oil

Juice of 1 lime

1 tsp sriracha sauce

1 tsp. Dijon mustard

2 tsp ground cumin

Salt and freshly ground black pepper

For the sauce:

½ a large bunch coriander leaves, broken up

2 jalapeno chilies, chopped

75g feta cheese, crumbled

1 garlic clove, crushed

Juice of 1-2 limes

2 tsp chopped fresh oregano

½ tsp dijon mustard

½ tbsp aji amarillo paste (see marinade earlier for method)

1 tsp honey

1 tsp ground cumin

½ cup extra virgin olive oil.

For the Peruvian Rice:

3 tbsp sunflower oil

2 cloves garlic, crushed

1 onion, finely chopped

3 heaped tsp aji amarillo paste (see marinade earlier for method)

½ large bunch fresh coriander, broken up and blended till smooth with a tblspn water

500g fresh chicken stock

300g bottle of beer or lager

2 x small green chillies, chopped finely

500g basmati rice

1 red pepper, chopped into small chunks

100g fresh garden peas or petit pois

How to make

First, make the marinade. Mix all the marinade ingredients in a large bowl, cover the fowl of your choice in it, cover with cling film and pop in the fridge for at least 4 hours or overnight.

For the sauce: put all the ingredients into a blender, and blend till smooth. Pour into a bowl, cover and refrigerate, taking out about 15 minutes ahead of eating to bring to room temperature.

For the rice. Heat 2 tbsp oil in a saucepan, add the onion and garlic and saute until starting to turn golden. Add the blended coriander and chili paste and cook for a couple of minutes until the paste has thickened slightly and smells delicious.

Pour the beer into the saucepan, cook for a few minutes then add the chicken stock. Bring to the boil, season, then take off the heat, cover and put to one side.

Heat the oven to 200C. Pat the chicken or guinea fowl pieces dry, then pop onto a shallow baking tray, season and drizzle with olive oil. Put the tray into the oven and roast for 35-40 minutes.

While the meat roasts, finish the rice. Heat 2 tbsp oil in a medium sized saucepan, add the peppers and cook for a couple of minutes. Then add the rice and stir into the oil and peppers until it starts to crackle a little at the bottom. Add the peas and chilies and stir again, then add the stock, beer and onion garlic mix. Stir, season if needed, then cover and simmer on a low heat for 25 mins.

Fluff up the rice and spoon onto plates. Top with the chicken or guinea fowl pieces, and crown with a dollop of sauce.

Churros Bundt Cake with Dipping Chocolate Sauce

I love churros, and I love a Bundt cake. If you want all the flavours but none of the faffing or frying, then give this a try. The cake will keep, covered in a tin. Just remember to reheat the chocolate sauce for dipping or pouring each time. Serves 8-10

Ingredients:

For the cake:

2 ¾ cups plain flour

2 tsp. Baking powder

2 tsp ground cinnamon

½ tsp. Salt

170g unsalted butter

130g caster sugar

50g soft brown sugar

4 large eggs

1 egg yolk

1 375g punnet of sour cream

2 tsp. Vanilla extract

For the cinnamon sugar ‘glaze’

2 tsp ground cinnamon

4 tsp caster sugar

For the chocolate sauce:

½ cup cocoa powder

Pinch chilli flakes

100g dark chocolate (70%)

1 cup double cream

½ cup dark brown sugar

1 tsp vanilla extract

½ tsp cinnamon

How to make

Preheat the oven to 160C. Grease and flour a large bundt cake pan (make sure to get into all the nooks and crannies).

Beat the butter and sugar in a mixing bowl (ideally using an electric stand mixer) until light and fluffy. Add the eggs one by one and continue to mix between each addition, finishing with the egg yolk. Add the sour cream and vanilla extract and beat again until just incorporated. Mix all the dry ingredients, add them to the butter and egg mix and fold in until smooth.

Pour the cake batter into the bundt tin and bake for around 50-55 minutes until a skewer inserted near the middle comes out clean (I usually check the cake after 45 mins). Invert the cake onto a rack to cool.

Mix the remaining sugar and cinnamon in a small bowl. Melt the butter and paint all over the surface of the cake. Dust the cinnamon sugar over the buttered cake, making sure you pat it in places to stick.

To make the chocolate sauce. Pop all the ingredients into a saucepan, then cook, stirring constantly, on a low heat until the chocolate has melted, everything is smooth and custardy. Let it bubble slightly then turn off the heat.

Serve slices of the churros cake with warm chocolate sauce poured over. There are some who prefer their chocolate sauce served cold. That’s fine too.

3 notes · View notes

vsginny · 6 years ago

Text

What do you eat?!

This has been a common question over the last couple of weeks. Yeah, great you’re eating low carb, but what do you actually eat?! So I’ve created this keto snack and non-prep meal list. What would you add to it that I’ve left off?

Pickle "sandwiches" (use a pickle half instead of bread) with deli meat and cheese - in Australia, use Globus Dill pickles or other pickles with NO sugar in the ingredients list. I find these sometimes in the International section of Woolies or Coles, or in the pickle section, depending on the store

Tuna mayo (aka tuna salad in the States - I eat it just by itself, or on raw spinach as a salad)

Egg salad (just by itself, or on raw spinach as a salad)

Deli meat "rollups" (literally just a piece or two of deli meat and a slice of cheese rolled up)

Meat and cheese sandwich on Aldi's Baker's Life 85% Lower Carb Bread - this is one of the only two truly low carb brands of bread I’ve found here in Aus. The other is Herman Brot bread, but I prefer the Baker’s Life. Watch out for breads called “Lower Carb” but you should avoid because they are still too high in carbs for keto purposes, like Helga’s Lower Carb.

Baker's Life toast with avocado

Baker's Life bread and peanut butter. Note: watch out for added sugar in your PB. Many have it. I use Mayver's Protein+ peanut butter

Baker's Life toast and cream cheese

Baker's Life toast and Purely Nutz Sea Salt and Dark Chocolate Peanut Butter

Baker's Life sandwich with deli meat and cheese

Baker's Life bread and cheese (cheese toast)

Baker's Life grilled cheese sandwich / cheese toastie

Baker's Life tuna sandwich

Baker's Life egg salad sandwich

Quest protein bars

Quest protein cookies - only in Woolie's

Egg - hard boiled, soft boiled, poached

Egg baked inside an avocado half

Scrambled eggs (with cheese, sausage, capsicum, spinach, mushrooms - any of these)

Avocado and spinach and tomato and cheese and egg and capsicum, bacon, and chicken (any of these) salad - I use lemon-infused olive oil as a dressing

Rotisserie chicken or grilled chicken breast

Cheese (sliced or block - check the nutrition but most are low or no carb)

Spinach - raw or cooked

Broccoli - raw or cooked

Olina's Seeded No Gluten Sunflower Seed Crackers (health food section of Woolie's - pretty much the only truly low carb cracker I’ve found in Sydney)

Low carb crackers with peanut butter

Low carb crackers with tuna

Low carb crackers with sea salt and choc PB

Low carb crackers with cheese slices

Low carb crackers with egg salad

Low carb crackers with avocado

FroPro - relatively high in carbs (6.7 per serving) for a small serving, so I use it sparingly / when I really want ice cream

Strawberries

Blackberries

Pecan halves

Flax Farms Paleo Protein Mix - health food section of I think Coles, but can't remember - I use this for extra fibre I add to things like salads, etc.

Mini capsicums with sour cream or low-carb dressing or cream cheese

Cauliflower rice with bolognese on it (check carbs on the Bolognese - some are worse than others)

Fathead pizza - relatively quick and easy low carb pizza when you are really craving it

Fish fillet - pretty much any, just check any pre-packaged ones to make sure they don't have anything added to them that gives them a lot of carbs

Pretty much any meat is fine - beef, pork, lamb, etc.

YoPro - again, higher in carbs for a serving so I use it sparingly, sadly (I used to eat it daily)

Slendier noodles, chicken broth and spices ("ramen")

Keto Egg drop soup

No sugar added chocolate (health food section)

Lettuce wraps with deli meat

Lettuce wraps with tuna

Lettuce wraps with egg salad

Avocado sliced

Mashed avo with salt, pepper and a tiny bit of lemon juice

Sashimi (sushi that's just fish, no rice)

Cauliflower with cheese

Hellmann's Original Mayo (all Aussie mayos usually have added sugar - one of the stores around here has Hellmann's Original, which is American and doesn't have sugar)

Most hot sauce is okay

For main meals, I use low carb or keto recipes I find on Pinterest - I have a LOT of low carb / keto recipes pinned on my Pinterest boards at https://www.pinterest.com.au/lowcarblovin/ , just keep in mind I definitely have not tried them all so can't vouch for most of them.

#keto snacks mealideas mealprep whatieat

11 notes · View notes

choclette8 · 4 years ago

Text

If you love a good curry, but keep making the same ones time and time again, it might be time to try something different. This healthy mushroom curry with cashew nuts is full of flavour, colour and nutritious ingredients. It’s one of Chetna Makan’s recipes from her new book, Chetna’s Healthy Indian Vegetarian. Plus there’s a chance to win a copy for yourself.

If you’re a fan of The Great British Bake Off, you will know Chetna Makan. She wowed the judges with her creative and vibrant flavour combinations back in 2014. But although she’s a keen baker, she also enjoys simple Indian home cooking. Chetna’s Healthy Indian: Vegetarian is her fourth book.

Chetna’s Healthy Indian: Vegetarian

Chetna was inspired to write this book after a research trip to India. Vegetables and home cooking are integral to the cuisine of most parts of this vast country. As well as making veg the star of the show, however, she also showcases recipes that are healthier than many. The tag lines, “everyday veg and vegan feasts; effortlessly good for you”, pretty much says it all.

Most of the recipes are really easy to make. And a lot of them are quite quick too.

The book is divided into eight chapters. Each chapter contains around ten recipes, although some have a couple more and some a couple less. I’ve looked at every single one and strangely enough, I want to try them all. Here’s a flavour of each of the chapters and what you might find therein.

Soups & Starters

Soup isn’t something I generally associate with Indian cuisine. But of course there are soup recipes. Every culture has them after all. Creamy tomato and coconut milk soup looks totally delicious. Sweet and sour garlic and tamarind rasam, on the other hand, sounds quite intriguing.

The salads are refreshing and light and include lentil and mango salad and grilled corn and red onion salad. You can treat these as a starter, a light lunch or a side.

Snacks & Canapés

The recipes in this chapter are perfect for entertaining. But they’re also great for picnics and packed lunches. Cheese and potato chapatti sandwiches sound counterintuitive , but I suspect I’d find them irresistible. They’re definitely on my list of must tries. I’ve made chocolate rocot0 stuffed chillies before and they nearly blew our heads off. Chetna has a recipe for gram flour stuffed chillies. She suggests finding the right chilli for your tastes before stuffing them. Much more sensible than our approach.

Sabji

Sabji are dry vegetable dishes. Chetna describes them as akin to Indian vegetable stir-fries. Serve them on their own with flatbreads or to accompany curries and other dishes such as dal and rice. Chetna particularly likes to use them as stuffings for sandwiches, wraps and toasties.

Onion and green pea sabji is a great all rounder. It sounds delicious and given that most of us have a pack of frozen peas in the freezer, it can be made at a moment’s notice. I’m also keen to try sour and spicy okra with potatoes and asparagus paneer.

Lentils, Peas & Beans

Dal is one of my absolute favourite dishes. So I can’t wait to get properly stuck into the recipes in this chapter. You’ll find a basic quick and easy dal recipe for sure, but there’s so much more. In this chapter you’ll also find a recipe for a super green spinach masala chickpeas.

I know I have a pack of urad dal lurking around somewhere in the back of a cupboard. So I absolutely must make Chetna’s masala urad dal. It’s a nice thick one and it just sounds so good.

Curries

As you’d expect from Chetna, there are a few tricks and twists to elevate your curry cookery to the next level. The mushroom curry for example, isn’t just any old mushroom curry. It contains cashew nuts for extra texture, nutrition and flavour, but also gram flour for thickening.

There are also some unexpected finds. I understand jackfruit curry is quite common in India, but I’ve never seen a recipe for one in an Indian cookbook here in the UK before. Chetna has that one covered.

As much as I dislike the term fusion food, Chetna has snuck in a few adaptations. Look out for some standard British produce which gets a makeover. Here are a couple: broad bean curry; courgette kofta curry.

Rice & Roti

If you’re after a standard roti, paratha or naan bread recipe, this isn’t the book for you. Instead Chetna gives us a whole range of lesser known and unusual bread recipes. I’ve been exploring all sorts of flatbreads over the last few months and I’ve enjoyed the process enormously. But I have to say I’d never heard of kulcha until I saw the recipe for buckwheat kulcha in this book. But now, of course, I want to try it.

This chapter includes recipes for dosas, a beetroot chapatti and a chilli naan. When it comes to the rice side of things, expect to see such delights as bengali khichdi and aubergine and potato rice.

Raita & Chutney

The penultimate chapter of the book is for the spicy or cooling condiments that put the finishing touches to a good Indian meal. Roast carrot raita sits alongside a host of other yoghurt based sides. The tamarind and date chutney, with its sweet and sour notes, has my name written all over it.

Sweets

Well you can’t have an Indian cookbook without a few sweets to finish off. Indians have a notoriously sweet tooth. Chetna’s desserts err on the healthier end of the spectrum though and aren’t nearly as sweet as you’d expect. Rose sandesh, a strained milk based pudding, sounds particularly appealing.

Publisher Details

Chetna’s Healthy Indian: Vegetarian */ Chetna Makan. Published by Octopus Books in hardback with an RRP of £20. ISBN – 9781784726621.

If you like the sound of this cookbook, head down to the bottom of the post where you’ll find the chance to win a copy.

What I Really Like

Although there are some familiar recipes in the book, such as chana dal there are many more unusual ones. This gets me excited.

Every recipe has a photograph to show the finished dish. This is quite a rarity in cookbooks these days. As you’d expect, they all look good and eminently toothsome. But there’s also a number of shots taken in India. These are mostly of market produce, but there’s a few buildings and street scenes thrown in to conjure up an exotic, sultry and colourful aura – the essence of India.

Some cookbooks these days are obsessed by celebrity culture and feature more shots of the author than they do of the recipes they’ve created. I’m very pleased to say that Chetna is not such a person. There are only two photos of her in the whole book and they’re both in the introduction.

I’m a big fan of pulses, which is just as well as they’re a mainstay of my diet. Not only are they nutritious and tasty but they’re also incredibly versatile. It seems I’m not alone. Chetna is also a fan. To help those that aren’t as familiar with peas, beans and lentils as she is, there is a Pulse Primer section in the book.

Her guide to the individual qualities of different pulses is to encourage readers to explore and use a wider variety than they may be familiar with.

What Could Be Better

To be honest, I’m struggling to think of anything.

Mushroom Curry with Cashew Nuts

We really enjoyed Chetna’s mushroom and cashew curry. I’ve called it mushroom curry because there aren’t really that many cashews included. They do add to the overall texture and flavour though, so they’re an important addition.

To turn this mushroom curry into a vegan offering rather than a vegetarian one, just swap the dairy yoghurt for a plant based one.

It’s a standalone dish, quite capable of top billing. Just serve it with rice or flatbreads. That said, it would also make a fabulous contribution to a curry night. Pair it with a dal and some sort of green vegetable curry maybe. I’ve provided a selection of curries further down the post which would all make excellent accompaniments.

#gallery-0-10 { margin: auto; } #gallery-0-10 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 50%; } #gallery-0-10 img { border: 2px solid #cfcfcf; } #gallery-0-10 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Fry the cumin seeds, onions and cashew nuts.

Add the garlic or garlic scapes.

I mostly followed the recipe, but did make a couple of adjustments. We had a load of garlic scapes from the allotment that I needed to use up. So I added quite a lot of those rather than the garlic listed in the recipe. As there was quite enough allium activity going on, I only used one onion rather than two.

Gram Flour for Thickening

Watery curries aren’t generally that appealing. Chetna, however, has a great tip for thickening the sauce for this cashew mushroom curry. She uses chickpea flour, also known as gram flour or besan. Well what a brilliant idea this is.

The flour not only helps to thicken the sauce, but it also add flavour and a little extra protein. And it’s gluten-free, so there’s no need to worry about any allergies on that score.

Add the gram flour to the fried onions along with the spices and stir. I also added salt and pepper at this stage as I thought it would be harder to stir everything together later in the proceedings.

Top Yoghurt Tip

I’m always wary of adding yoghurt to curries as the yoghurt tends to split. Consequently, the resulting dish doesn’t look very appetising. Chetna’s top tip is to add water to the yoghurt before adding it to the other cooking ingredients. It worked perfectly in this mushroom curry. Just give it a good stir before you pour it in and don’t add it all at once. Slow and steady wins the race.

#gallery-0-11 { margin: auto; } #gallery-0-11 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 50%; } #gallery-0-11 img { border: 2px solid #cfcfcf; } #gallery-0-11 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Stir in the yoghurt & water after adding spices and gram flour.

Add chopped tomatoes.

I deviated from Chetna’s instructions at this point. Who am I to mess with her recipe? Well it seems I just can’t help myself. I mixed all of the water with the yoghurt and added it in after frying the onions etc. It somehow made more sense to me to do it that way. I poured it in slowly whilst giving it a good stir to mix in the gram flour and spices. It worked fine.

At this point, you add the tomatoes, clap the lid on the pan and allow the contents to gently simmer for ten minutes.

Cooking the Mushrooms

Finally it’s the turn of the main ingredient. Add the sliced mushrooms and coriander leaves. Turns out I had plenty of parsley, but no coriander leaves. So I substituted the first for the second. Cover the pan again and cook for a further ten minutes. Job done.

#gallery-0-12 { margin: auto; } #gallery-0-12 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 50%; } #gallery-0-12 img { border: 2px solid #cfcfcf; } #gallery-0-12 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Add the mushrooms and coriander (or parsley) leaves.

Cover and cook for ten minutes, then give a good stir and serve.

My top tip is that mushrooms really benefit from a little drop of soy sauce. So I added a teaspoonful of tamari along with the mushrooms for an extra umami boost.

We accompanied the mushroom curry with rice initially. But as there were only two of us, there was plenty left over. So the following evening I warmed the curry up and we enjoyed it with flatbreads.

Other Curry Recipes You Might Like

Baby corn masala via Flavours Treat

Cauliflower kurma via Greedy Gourmet

Green split pea curry via Tin and Thyme

Indian potatoes via Crunch & Cream

Lentil curry with kale & red peppers via Tin and Thyme

Matar paneer via Lost in Food

Roasted aubergine curry (baingan ka bartha) via Simply Food

Sri Lankan okra curry via Veggielicioius

Spinach chickpea curry via Tin and Thyme

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this mushroom curry or have a copy of the book, I’d love to hear about it in the comments below. Have you made any of Chetna’s vegetarian curries? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For further book reviews and giveaways follow me on Twitter, Facebook, Instagram or Pinterest.

Choclette x

Mushroom Curry. PIN IT.

Subscribe and Receive

[mailerlite_form form_id=1]

Mushroom Curry – The Recipe

Mushroom Curry

A healthy vegetarian main dish curry which is full of flavour, colour and nutritious ingredients.

2 tbsp sunflower oil

1 tsp cumin seeds

12 raw cashew nuts – roughly chopped

2 onions – finely chopped

2 garlic cloves ((I used garlic scapes))

1 tsp ground coriander

½ tsp chilli powder

½ tsp garam masala

½ tsp turmeric

2 tbsp gram flour

100 g natural yoghurt

250 ml water

3 to matoes – finely chopped

400 g chestnut mushrooms – thinly sliced

20 g coriander leaves ((I used parsley))

¾ tsp salt ((I used ½ tsp salt and 1 tsp tamari))

¼ tsp freshly ground black pepper

Heat the oil in a large pan over a medium to low heat and add the cumin seeds. Once they start to sizzle, stir in the cashew nuts followed by the onions.

Cook for about twelve minutes or until the onions are golden brown. Add the garlic and fry for a further minute.

Add the gram flour and remaining spices and stir fry for another minute.

Stir the yoghurt and water together and pour into the pan, a little at a time, stirring all the while. I added the salt and pepper at this point.

Bring it up to a simmer then add the tomatoes. Cover the pan and simmer gently for ten minutes.

Add the mushrooms, coriander leaves and the salt and pepper, if you haven’t already done so. Cover and simmer for a further ten to fifteen minutes or until the mushrooms are cooked.

Give it a good stir and serve warm with rice or flatbreads.

To make this curry vegan, just swap the yoghurt for a plant based one.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.

Mushroom Curry Sharing

I’m sharing this recipe for a gluten free sponge cake with Apply to Face Blog for #CookBlogShare.

Chetna’s Vegetarian Healthy Indian Giveaway

Octopus Books is offering one Tin and Thyme reader a copy of Chetna’s Healthy Indian: Vegetarian. To be in with a chance of winning, please fill in the Gleam widget below. You will need to leave a comment on this post, answering the question, which then gives you additional chances to enter if you so wish. Gleam will pick a winner at random from the entries received. If you are commenting anonymously, please give me some way of identifying you as I will be verifying the validity of entries. Any automated entries will be disqualified.

This giveaway is only open to those with a UK postal address. Winners will need to respond within 5 days of being contacted. Failure to do this may result in another winner being picked. Leaving your details gives permission for them to be passed on to Octopus Books should you be a winner in this giveaway.

Prizes are offered and provided by Octopus Books and Tin and Thyme accepts no responsibility for the acts or defaults of said third party. Tin and Thyme reserves the right to cancel or amend the giveaway and these terms and conditions without notice.

Closing date is Thursday 16 July 2020

Healthy Indian Thanks to Octopus Books for the copy of Chetna’s Healthy Indian. They did not expect me to write a positive review and all opinions are, as always, my own. This post contains affiliate links to Amazon*. Links are marked with an *. If you buy through a link it won’t cost you any more, but I’ll get a small commission. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.

Mushroom Curry + Chetna’s Healthy Indian Giveaway If you love a good curry, but keep making the same ones time and time again, it might be time to try something different.

#cashews #chickpea flour #mushrooms

0 notes

travelonlinetips-blog · 5 years ago

Photo

New Post has been published on https://travelonlinetips.com/best-gold-coast-restaurants-by-precinct-2/

Best Gold Coast restaurants by precinct

If you can’t find a rockin’ place to eat on the Gold Coast, than you’re doing something wrong. In fact, there just aren’t enough mealtimes in the day to get through this mammoth list of Gold Coast restaurants and cafes that are truly local faves.

We’ve broken it down by precinct, starting north and heading our way down the coast, so no matter where you’re staying, the best eats and Insta-opportunities are just moments away!

Southport

The go-to for authentic Asian eats on the Gold Coast, you can expect to rub shoulders with office workers by day and dim sum lovers by night in Southport (or SoPo as the kids at Randy Wallhole like to call it).

Randy Wallhole is basically all your childhood breakfast dreams realised. Start your morning with their iced latte Coco Pops – yep, literally Coco Pops served over an iced latte (Tobys Estate none the less) – or go old school with a Mum’s Special Jaffle (aka Heinz spaghetti and cheese).

If you’re feeling a little more grown up and sophisticated, they do bagels too.

Then, make a beeline for Blendlove. While they serve a full plant-based food menu here (try the Magic Mushrooms with basil vegan mince and cashew aioli for brekkie, and gluten-free BBQ Ranch Burger with housemade bean and kale patty later on), we’ll admit, it’s ALL about the raw desserts and bowls.

Top your choc berry ripe smoothie bowl with flaked coconut and caramel buckinis, and take away a slab of Cheezecake made from the flavours of the day.

If you’re after cheap, quality Japanese BBQ, head for JFX where you can grill your own or fuel up with a tasty bento or ramen. For authentic north Chinese Uighur cuisine, grab a table and BYO at Xin Jiang, or join the queue for yum cha at Top One at Australia Fair Shopping Centre.

Also check out… Chinatown Street Markets are on the first Saturday of every month from 5pm to 9pm.

Main Beach

A bundle of fish and chips or a Chiko Roll are just as at home in Main Beach as the swanky prix fixe lunches found along Tedder Ave. One thing’s for sure, Main Beach packs a lot of culinary punch into its patch.

Head to Marina Mirage for the pick of the bunch, like Glass Dining, which fits like Cinderella’s slipper every time you visit. Start with a mixed dozen of the freshest oysters and wash them down with one of Glass’s signature cocktails as the sun sets over the marina. (Psst. You might have seen it in our list of 11 Gold Coast restaurants with epic water views.)

Just down the road you can treat yourself to a swanky high tea (gluten-free options available) in the Le Jardin Lobby Bar at Palazzo Versace. For Italian, book into Ristorante Fellini, or there’s good ol’ fashioned fish and chips at the Omeros Brothers.

Also check out… Pick up just-shucked oysters and fish and chips at Peter’s Fish Market – one of the best spots for fish and chips on the coast.

Surfers Paradise

For first-timers to the Gold Coast, Surfers Paradise usually becomes the epicentre of your stay.

On the eating front, options span the entire spectrum – from Shake Shak-style burgers and frozen concretes at cult burger joint, Betty’s Burgers, to unbeatable water views (and insanely good oysters) at Seascape.

Hotels are the hotbed of restaurant stars in this precinct, with Bazaar at QT Gold Coast offering a gourmet buffet like you’ve never experienced before. If it’s a Friday night, make a bee-line for Rumba Caliente at Stingray Bar, where you’ll be transported to Latin America with empanadas, Cuban espresso martinis, and Latino jams.

Get your teppanyaki on at Misono at the Surfers Paradise Marriott Resort & Spa – which claims to be the largest teppanyaki restaurant in the country – or experience Asian fusion delights at Catch Restaurant in the Hilton Surfers Paradise.

After you’ve eaten your way around the hotels, head to the 4217 complex for an excellent brew at Paradox Coffee Roasters, wings and burgers from Brooklyn Depot, or a gooey woodfired pizza from Salt Meats Cheese.

Also check out… Cute cafe Bumbles (okay, technically it’s Budds Beach but at just a two-minute amble from the bungee bullet).

Broadbeach

Just six kilometres south of Surfers Paradise, Broadbeach is a food lover’s mecca, with everything from Bavarian to Middle Eastern, through to high-class Japanese and vegetarian on the menu.

If you’re into sharing, pull up a seat kitchen-side at Social Eating House + Bar for a theatrical dining experience, or keep the carbs coming with authentic pasta and pizza at Rivea Italian

We’re not surprised Kiyomi scored a coveted chef’s hat in the 2019 Nation Good Food Guide. Tucked neatly away inside The Star Grand, this modern Japanese restaurant hits all the right notes. (Read our full review in this post.)

If Asian fusion is more your bag, check out Mamasan Kitchen + Bar (hello, spanner crab ravioli dumplings!) and Hideaway Kitchen and Bar.

From yellowtail sashimi and Thai-style ceviche, through to dumplings and wontons, every variety of Asian street food garners a mention here. Wash it down with imported Asian brewskies or a local Balter can.

Looking for breakfast? If there was an award for the prettiest cafe on the coast, we’d give it to Elk Espresso. Always buzzing and always adorable, this Broadie cafe starts the day with the likes of blueberry pannacotta, and basil and chilli scrambled eggs with goats cheese, and warms up to hearty salads and burgers at lunchtime.

Also check out… Epic vegetarian eats at The Cardamom Pod (also in Southport).

Mermaid Beach

Once only seen as a strip of the Gold Coast Highway where Sizzler and Hooters laid their claim, Mermaid Beach is now a hot foodie haunt with everything from meatballs to perfectly flaky croissants.

If you like your margaritas spicy and your empanadas stuffed with pumpkin and salted caramel, slip into Bonita Bonita for blow-your-mind Mexican. While you’re waiting for a table, road-test their cocktail list in sister bar, Bon Bon, right next door.

Consistently rating its pants off on the Gold Coast dining scene since the doors opened in 2010, Little Truffle is on an unassuming corner but once you step inside, it’s so Frenchy; so chic. We love the Monday to Thursday three-course deal for $60.

Looking for something more casual? After lighting up the backstreets of Miami with Paddock Bakery, the owners decided to open Bam Bam Bakehouse in homage to artisan croissants through to a full bistro menu. Order the croissant French toast. Don’t ask questions.

When we said Elk would win the award for cutest cafe on the coast, we had forgotten all about everyone’s favourite Disney movie (and also Gold Coast cafe), Little Mermaid.

Just like Ariel’s high notes, Little Mermaid’s menu is filled with sweetness, from the Nutella & Grilled Strawberry Toastie with flaked sea salt at breakfast time, to jugs of rose-infused sangria and Stone & Wood beer-battered fish and chips come nightfall.

Also check out… Etsu Izakaya for sublime Japanese.

Nobby Beach

Ten years ago, Nobby Beach wouldn’t have been a blip on the food radar, but this beachside strip now has some of the coast’s most-wanted menus and linger-all-afternoon vibes.

Hellenika could be credited with starting the movement, the Greek baby of restaurateur Simon Gloftis, that will want you leaving more with every mouthful.

From zucchini chips to wood-fired octopus and melty lamb ribs, you can’t go wrong here. But if we were the betting type, we’d put our money on the $88 signature banquet, which takes the decision-making out of the equation so you can just indulge in the seemingly endless stream of dips, saganaki, calamari, salty pork belly, fish, salad, baked lamb and greek sweets.

If you’ve got a hankering for Cocowhip, superfood salad or big ‘ol bowl of sweet potato fries, wander down to the beachfront to BSKT. You can downward dog before or after you eat with their yoga studio just upstairs.

For a slice of Italiano in Nobby Beach, intimate pizza and wine bar Gemellini (sister restaurant of Gemelli in Broadbeach) is ready and waiting to serve you with piping hot, cheesy arancini, traditional pizzas and nonna’s secret bolognese recipe.

Also check out… The Yard for shakshuka eggs by morning and cocktails and cuca tins by afternoon.

Miami

A blink-and-you’ll-miss it suburb snuggled in between Nobby Beach and Burleigh Heads, the Gold Coast’s Miami is less ’80s TV cop dramas and South Beach pastels, more hipster grunge and vegan delights.

Housed in a cute cottage, Paddock Bakery brought queue-inducing dippy eggs and salted caramel cruffins to the backstreets of Miami in 2014, and locals have been addicted ever since. We don’t know what we love more – the purple eggs (poached eggs served over house woodfired toast, slathered in beetroot and za’atar puree and topped with fetta) or the eggy custard tarts… or the, well, everything!

Head to Greenhouse Canteen when you want to treat your body like a temple and your Instagram feed like a boss. Working under the tagline, “Cruelty-free and killing it”, you can expect brain-tricking dishes like smoked jackfruit enchiladas with turmeric rice, cucumber guacamole, sour cream and pickled cabbage, and an epic plant-based grazing board.

If cheap and cheerful Chinese is more your cup of (Jasmine) tea, Miami Rice will keep your belly happy and Kung Po your taste buds with Malaysian and Thai dishes sidling up alongside your chow mein and Cantonese crispy roast duck.

Also check out… Miami Marketta for a smorgasbord of food truck eats and live music every Wednesday, Friday and Saturday night under the fairy lights.

Burleigh Heads

The list of epic eats in Burleigh Heads is as long as the sets of perfectly peeling waves curling around the headland, best watched from a picnic rug on the hill. From beachfront fine dining to rooftop bars and backstreet secrets, you’ll feel completely satiated here.

The fresh catches flown in twice-daily, the crisp, white tablecloths and the smooth-talking sommelier are just a few of the reasons why we’re sure the judges awarded The Fish House a chefs hat (again) in the 2019 Australian Good Food Guide. The views and the tasting menu are what takes it over the line from fine to freakin’-fabulous-every-time for us.

Across the road, in prime beachfront territory, Rick Shores (named one of the Australian Financial Review‘s 2018 Top 100 Restaurants) offers up its trademark Thai twist, with goodies like crispy tofu sliders with pickled kimchi through to sticky pork belly with wok-fried pak choi and yellow peach.

For casual eats and curl-your-toes coffee, head to Canteen Coffee and Kitchen or local fave Commune.

When the sun starts to shimmy its way down towards the horizon, the rooftop at Justin Lane is where you want to be.

Also check out… Willow Dining Room for tapas by candlelight.

Currumbin

It’s hard to go past the Currumbin Beach Vikings Surf Life Saving Club – perched on the most impressive piece of waterfront land on the entire coast – but the dreamy, beachy strip of Currumbin has plenty of other food stars in the lineup, too.

Start your day the right way with an acai bowl from the kings of the purple berry, The Salt Mill, or munch on breakfast bruschetta and bircher at Elephant Rock Cafe.

Also check out… Biker hangout Iron and Resin Garage on a Sunday for great coffee, live tunes and a rolling roster of food trucks.

Coolangatta

Home of pro surfers, one of the coast’s most famous breaks, and right on the border of New South Wales, Coolangatta is Queensland’s final frontier when it comes to beachfront eats done right.

If you’re into cafe hopping, you’ve found your zen. Plan to spend a morning at longtime local fave Cafe Dbar, then check out Rockleigh Cafe (can you say all day brunch?!) and Black Sheep Espresso Baa, which you’ll find in The Strand.

Make a sneaky sidestep to Griffith St Larder. They do a mean breakfast, but let’s face it, with the sweet treats being dealt from their window, we know it’s all about the doughnuts. And the cakes. And the muffins. (Okay, we’ll stop now.)

Later on, tame your tapas cravings at BiN 72 or discover Americana in full swing at Eddie’s Grub House, with burgers, Southern fried free-range chicken, and Texas chilli cheese fries just some of the waistband-stretching wonders on the menu.

But perhaps our favourite food baby on this end of the coast comes from Tupe Aloha for its Mexican delights and tiki cocktails. Because, let’s face it, how can you not love tiki?

Also check out… You can’t leave Coolangatta without a triple scoop from Gelato Messina.

*For more ideas, check out our 48 hours in Coolangatta post.

That should keep you full! Are there any you think we’ve missed? Add your favourite Gold Coast restaurant to the comments below.

Source link

0 notes

dashfire2-blog · 6 years ago

Text

The 14 treats you need to eat, drink and buy at Christkindlmarket 2018

The holiday season is officially underway now that Christkindlmarket has commenced. The outdoor German market has once again set up shop in Daley Plaza in the Loop, bringing with it a seemingly endless supply of Glühwein, schnitzel and festive cheer. We took a lap around Christkindlmarket on opening day to scope out all of the best things to eat, drink and buy. Take a look at what caught our attention along the way and be sure to check out this top winter attraction before it packs up after its final day on December 24.

Psst: Consult this handy-dandy Christkindlmarket vendor map for exactly where to find each goody listed.

RECOMMENDED: Our complete guide to Christkindlmarket

Photograph: Jaclyn Rivas

1. Glühwein ($8 with mug, $7 refill) from Beer & Wine Vendors (booths #1, #55 and #28)

No trip to Christkindlmarket is complete without a mug of warm Glühwein, a traditional mulled wine that tastes like holiday spirit and baking spices. This year, guests will sip the boozy beverage from adorable heart-shaped vessels that are adorned with the Chicago skyline.

Photograph: Jaclyn Rivas

2. Pierogi ornament ($10.95) from from Wildlife Ornaments (booth #18)

There are plenty of ornaments to choose from at Christkindlmarket, but we were immediately drawn to this shimmery gold pierogi, which is perfect for dumpling fans and Chicago foodies alike.

Photograph: Jaclyn Rivas

3. Masala curry fries ($5) from Chiya Chai (booth #14)

New to this year's vendor lineup, Logan Square restaurant Chiya Chai offers mini-doughnuts, sweet and savory pies, spicy potatoes and steamy chai tea. But we couldn't get enough of the masala curry fries, which are dusted with a complex curry powder that's downright addictive.

Photograph: Jaclyn Rivas

4. Stollen ($3) from Dinkel's Bakery (booth #10)

This is not your grandmother's stale and crusty stollen. Dinkel's Bakery in Lakeview makes a self-proclaimed "world-famous" version that's based on a recipe from the 1800s. Buttery dough is packed with rum- and brandy-soaked almonds, cashews and fruit before it's baked and glazed in melted butter.

Photograph: Jaclyn Rivas

5. Goddess cards ($2 each) from Himalayan Chai (booth #44)

Ditch traditional holiday cards this year and pick up a stack of hand-printed stationery from Nepal. Each card highlights a different Buddhist goddess, like the one in the middle: Tara, who is known as the "Mother of Liberation."

Photograph: Jaclyn Rivas

6. Snowballs ($6) from German Grill Company (booths #6, #12 and #13)

On a blustery winter day, nothing warms your soul quite like fried dough, which is exactly why we grabbed a serving of powdered-sugar–dusted Snowballs as soon as we arrived at Christkindlmarket.

Photograph: Jaclyn Rivas

7. Wiener schnitzel sandwich ($9) from the Schnitzel and Potato Pancake House (booth #29)

A thin veal cutlet is breaded and fried, topped with onions and mustard and packed inside a crusty bun for a bite that will instantly transport you to a busy market in Western Europe.

Photograph: Jaclyn Rivas

8. Slipper socks ($18) from Otavalo Inka (booth #48)

How will you survive winter in Chicago? Two words: Slipper socks—specifically these ones, which are lined with fleece and available in several colors and designs. They're the perfect accessory for a good old-fashioned Netflix binge.

Photograph: Jaclyn Rivas

9. Grilled cheese pretzel ($5) from Stuffed Gourmet Pretzels (booth #2)

Served warm and packed with toasty cheese, this sizable soft pretzel pairs perfectly with a glass of German beer. Now, if they only served it with a side of tomato soup.

Photograph: Jaclyn Rivas

10. Le Vitrage ($16.95) from Gift & Candle Palace (booth #21)

Add some color and light your apartment with these stunning glass orbs. We're especially fond of the one that feature the Chicago skyline, complete with the city's magnificent Christmas tree.

Photograph: Jaclyn Rivas

11. Marzipan fruit ($5) from Chocolate Covered Treats & Baked Apples (booth #20)

Chocolate, shmocolate: We're here for these beautifully intricate fruit-shaped marzipan candies, which are crafted with sugar and almond meal.

Photograph: Jaclyn Rivas

12. Jabon Cru Raclette ($13) from Baked Cheese Haus (booth #15)

When you reach the east end of the market, you'll start to smell something funky. Follow that smell until you happen upon the Bake Cheese Haus, which specializes in raclette, a traditional Alpine cheese that's melted and scraped into baguettes. This particular version gets some help from slices of cured ham, spring onions, baby gherkins and dijon mustard.

Photograph: Jaclyn Rivas

13. Macy's clock ornament ($40) from DOM ITP LTD (booth #47)

Want to hang a piece of Chicago on your Christmas tree this year? Look no further. This emerald-green ornament depicts one of Macy's massive Great Clocks, which are situated on the department store's exterior and have become a party of the city's rich architectural history.

Photograph: Jaclyn Rivas

14. Star lantern ($12.95) from Gift & Candle Palace (booth #21)

After the sun goes down, this stall glows from within thanks to its collection of beautiful paper lanterns. Whether you're looking for something big or small, colorful or simple, there's a luminous star for you.

Want more? Sign up here to stay in the know.

Source: https://www.timeout.com/chicago/news/the-14-treats-you-need-to-eat-drink-and-buy-at-christkindlmarket-2018

0 notes

jonasmaurer · 6 years ago

Text

The best cheesy sour cream enchiladas

This enchilada recipe is cheesy, comforting, and makes a delicious casserole to take to anyone who just had a baby, or needs a little pick-me-up. They’re also perfect to freeze and make ahead for busy weeknight dinners!

Hi friends! Happy Monday! How was the weekend? I hope you had a wonderful one. We had so many fun adventures – a girls’ night, a date night, park time, a zoo field trip, crepes, and a soccer game! – but the weekend started off with taking a baby meal to a good friend. We’ve known him since our first move to North Carolina; pretty much our whole military life. I was so excited when they welcomed a gorgeous baby girl into the family, and of course I signed up to bring a baby meal to celebrate.

I can’t believe that I haven’t shared my go-to enchilada recipe on the blog!! This is purely accidental. I want to post it every single time I make them, but they’re eaten quickly and I usually make them at night, so with the yellow light, it doesn’t make the prettiest photos. I decided to just post it with the iPhone photos I took so you guys can have it!

This is the recipe I always make. The girls request enchiladas at least once a month and crush them every time, and it’s my standard baby meal. I feel like maybe I should switch up my baby meal menu because pretty much everywhere you look in Tucson, an enchilada stares you in the face. But, if it ain’t broke, don’t fix it. And these beauties definitely ain’t broke.

This recipe seems like a lot of steps, but the more you make it, the easier and faster it happens. Just trust the process; it’s worth it. Put on some Juanes radio on Spotify, pour a little wine, and go for it! This recipe makes a double batch, so definitely make a pan for yourself and one to gift to a neighbor, a friend, someone with a new baby (they really need enchiladas!) or wrap and put it in the freezer. You’ll thank yourself later.

Important: chicken and tortillas matter. For the chicken, I always use store-bought rotisserie chicken. It has the most flavor and best texture. The best part is that you don’t waste 100 years grilling and baking your chicken. And don’t even boil it unless you want the chicken to taste like white, chewy rubber, mmmm k?

As far as the tortillas go, I try to get as close to homemade as possible. When I’m feeling extra, I use the frozen fresh tortillas from Costco. You cook them on the griddle until they’re lightly golden brown and your whole house will smell amaaaaazing. The best part about making your own: enjoy them warm with a little butter and jam, rolled up, and they’re pretty much the best thing ever. (We call them “jam things” in our family and it’s a tradition from when you’re about two until forever.) If you don’t have homemade, don’t worry!! Just make sure to get the ones with a paper label on the inside (this means they’re legit) like Alejandro’s brand. Also, don’t be afraid to feel the tortillas before you put them in your cart. Make sure they’re soft and nice! You can use corn tortillas, but I find that the flour ones give it a better texture.

(This pic was from a batch I made a couple of years ago! They got a little toasty under the broiler.)

Here’s the recipe! I hope you love it.

.tasty-recipes-image { float: right; } .tasty-recipes-yield-scale { border: 1px solid #979599; border-radius: 2px; color: #979599; margin-left: 3px; padding: 0 4px; font-size: 0.7rem; } .tasty-recipes-scale-container { float: right; padding: 0 0 1rem; } .tasty-recipes-scale-container .tasty-recipes-scale-label { text-transform: uppercase; font-size: 0.6rem; color: #979599; } .tasty-recipes-scale-container button { background: transparent; border: 1px solid #979599; border-radius: 2px; color: #979599; margin-left: 5px; padding: 2px 4px; } .tasty-recipes-scale-container button.tasty-recipes-scale-button-active { color: #353547; border-color: #353547; } .tasty-recipes-scale-container button:focus { outline: none; } .tasty-recipes-print-button { background-color: #666677; display: inline-block; padding-left: 1em; padding-right: 1em; padding-top: 0.5em; padding-bottom: 0.5em; text-decoration: none; } a.tasty-recipes-print-button { color: #fff; } a.tasty-recipes-print-button:hover { color: #fff; } .tasty-recipes-rating.tasty-recipes-clip-10 { -webkit-clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%); clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-20 { -webkit-clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%); clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-30 { -webkit-clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-40 { -webkit-clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-50 { -webkit-clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-60 { -webkit-clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-70 { -webkit-clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-80 { -webkit-clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); } .tasty-recipes-rating.tasty-recipes-clip-90 { -webkit-clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); } .tasty-recipes-nutrition ul { list-style-type: none; margin: 0; padding: 0; } .tasty-recipes-nutrition ul:after { display: block; content: ' '; clear: both; } .tasty-recipes-nutrition li { float: left; margin-right: 1em; } .tasty-recipes-plug { text-align: center; margin-bottom: 1em; display: flex; align-items: center; justify-content: center; } .tasty-recipes-plug a { text-decoration: none; box-shadow: none; } .tasty-recipes-plug a img { width: 150px; height: auto; margin: 5px 0 0 8px; display: inline-block; } @media print { .tasty-recipes-no-print, .tasty-recipes-no-print * { display: none !important; } } /* Tasty Recipes simple recipe card styles */ .tasty-recipes-display { border: 0.15em solid #ededed; padding: 1.5em; margin-bottom: 1em; } .tasty-recipes-plug { margin-bottom: 1em; } .tasty-recipes-display ul, .tasty-recipes-display ol { margin-left: 0; } .tasty-recipes-display h2 { font-weight: 400; text-transform: lowercase; padding-top: 0; } .tasty-recipes-details { font-size: 0.8em; } .tasty-recipes-label { color: #797B7C; } .tasty-recipes-details ul li { list-style-type: none; } .prep-time, .total-time, .cook-time { display: inline-block; width: 20%; margin: 0.8em 0; vertical-align: top; } .tasty-recipes-print-button { margin-top: 0.5em; margin-right: 0.5em; padding: 0.5em 1em !important; float: right; font-size: .9em; font-weight: 800; background-color: #797B7C !important; border: none !important; } .tasty-recipes-image { border-left: 1.5em solid rgba(0,0,0,0); } .tasty-recipes-rating a { text-decoration: none; } .tasty-recipes-rating p { margin-bottom: 1rem; display: inline-block; } .tasty-recipes-rating .rating-label { font-style: italic; font-size: 0.8em; } .tasty-recipes-notes { margin-bottom: 1rem; } .tasty-recipes-nutrition { padding: 0.5em; border-top: .15em solid #ededed; } .tasty-recipes-nutrition ul { text-align: center; } .tasty-recipes-nutrition ul li { list-style-type: none; font-size: 0.8em; margin-left: 0; width: 30%; } .tasty-recipe-ingredients h3, .tasty-recipes-ingredients h3, .tasty-recipe-instructions h3, .tasty-recipes-instructions h3, .tasty-recipes-notes h3 { font-weight: 200; margin-top: 0.6em; margin-bottom: 1.2em; text-transform: lowercase; } .tasty-recipe-ingredients h4, .tasty-recipes-ingredients h4, .tasty-recipe-instructions h4, .tasty-recipes-instructions h4 { font-size: 1.2em; font-weight: 700; text-transform: lowercase; color: #797B7C; } .tasty-recipes-description p { font-size: .8em; font-style: italic; } .tasty-recipes-nutrition h3 { font-size: 1em; text-align: center; margin-top: 1em; } .tasty-recipes-notes h3 { font-size: 1.2em; } .tasty-recipes-notes p, .tasty-recipes-notes ul { font-size: 0.8em; } .tasty-recipes-keywords p { font-size: .8em; margin-top: 1em; margin-bottom: 1em; } .tasty-recipes-entry-footer { text-align: center; padding-top: 1rem; } .tasty-recipes-entry-footer p { margin-bottom: 0; } .tasty-recipes-source-link { text-align: center; }

The best cheesy sour cream enchiladas

These are savory and creamy green chili and sour cream enchiladas. Make these in advance to enjoy later in the week, or share them with friends who just had a baby! I hope you love these.

Author: Gina Harney // The Fitnessista

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Category: Mexican food

Method: Casseroles

Cuisine: Mexican

Ingredients

2 rotisserie chickens, shredded

16-20 fresh flour tortillas

2 small cans of mild green chilies (8 oz total)

1 heaping teaspoon dried oregano

1/4 teaspoon cumin

4 cloves of garlic

4 tablespoons butter

1/4 cup flour

32 oz chicken broth

8 oz sour cream

5 oz red enchilada sauce (1/2 can)- this is optional but adds awesome flavor to the sauce

32 oz Mexican shredded cheese

Salt and pepper

Chopped fresh cilantro, to garnish

Instructions

Place the shredded chicken into a large bowl. Preheat the oven to 375 and grab two 13×10 inch casserole dishes.

Heat a large saucepan to medium. Add a splash of olive oil, the garlic and green chilies, and stir until fragrant, 1-2 minutes.

Add the oregano, cumin, and butter, and allow the butter to melt completely.

Stir in the flour and cook for about 1 minute (to get rid of the flour taste), then whisk in the broth. Bring the heat up to high, until bubbling, and continue to whisk. When there are no lumps, remove from the heat. Stir in the sour cream and whisk until smooth. Stir in the red enchilada sauce. Season well with salt and pepper.

Add a couple of ladles of sauce to the chicken and a couple of handfuls of cheese. This isn’t exact; you just want the chicken to be moist and cheesy.

Ladle some sauce onto the bottom of each casserole dish – just enough to cover the bottom.

Heat your tortillas in the microwave for 20-30 seconds, until soft.

Start with one tortilla and fill with chicken along the middle portion of the tortilla. You don’t want to add too much chicken; just add enough for a serving. Roll up the tortilla and place seam-side down in the casserole dish. Continue with the rest of the tortillas and chicken. You’ll have 8-10 enchiladas in each pan.

Cover the enchiladas with sauce, making sure that no tortilla is left uncovered. Next, cover completely with cheese. Be super generous here.

Cover the casseroles with foil and bake for 30 minutes until bubbling. To brown the cheese, remove the foil and broil for 2-3 minutes (just keep an eye on it).

Serve with fresh chopped cilantro on top!

Keywords: enchiladas, green chili enchiladas, sour cream enchiladas, best enchilada recipe

Did you make this recipe?

Tag @fitnessista on Instagram

I always pack these up with salsa, chips, homemade guac, Instant Pot Mexican Rice, beans (these need their one post, too!), and for this particular baby meal, I added a margarita mix, bottle of tequila, and a few limes.

What’s your favorite comfort food? If your friend has a baby, what’s your go-to meal recipe? I’m always looking for new ideas! I also love to make lactation cookies for new mamas, too.

Happy Monday!

Gina

The post The best cheesy sour cream enchiladas appeared first on The Fitnessista.

The best cheesy sour cream enchiladas published first on https://olimpsportnutritionde.tumblr.com/

0 notes

sparkvelvet75-blog · 6 years ago

Text

falafel

Until recently, if you’d asked me if I ever wanted to make falafel at home, I’d have said “sure, one day” but what I meant was “nah, why bother?” I was certain that falafel was fussy to make and had a long ingredient list. It probably related in some way to a fritter, meaning that it was bound with eggs and flour, and probably had breading on it too, all pesky steps and this is even before you get to the peskiest of all: deep-frying them. I figured that it’s one of these things that there as many recipes for as there are people who make it, thus whatever I came up with would be wrong by default – too firm or too soft, with chickpeas instead of favas or vice-versa — no matter what. But this isn’t the whole truth. The fact is that below 14th Street, there are two locations each of Taim and Mamoun’s every time I even distantly considered whether I needed a homemade falafel recipe in my life, I knew I could get a perfectly executed sandwich in my hands before I even wrote out a grocery list.

Hey, I’m not proud of this. I pride myself on being a curious person in the realm of cooking so it’s pretty pathetic that I had falafel all worked up in my head as this highly complex thing and never once, you know, read a few recipes. Had I, I’d have learned many extremely cool things about falafel such as the fact that while you do need to start with dried chickpeas (come back!), you don’t even have to cook them, or not in the classic long-simmered way, to make it. You soak them overnight in cold water, grind them up with seasonings and herbs, pack them into spoonfuls, fry them in less than an inch of oil in merely a few minutes, and that is it. There’s no egg. There’s no breading. It’s vegan, it’s gluten-free, it’s dirt cheap, and it’s easy, I mean criminally easy, to make. And I had to do it immediately.

In real life, however, I waited until the first night of Hanukah for two reasons, one, fried food is basically the only rule of the holiday, and two, a family member has recently gone vegan and I weirdly love the challenge of trying new menus (obviously, the meal ended with this cake). Making falafel for 10 people was so easy, I had spare time to kill and so I decided to make pita bread too. Okay, I’m a little nuts but the fact is that 90% of storebought pita is dry and terrible and even the worst homemade pita, the couple that refuse to puff or puff erratically, as you see here, is still delicious.

Previously

One year ago: Dutch Apple Pie Two years ago: Union Square Cafe’s Bar Nuts, Homemade Irish Cream, Three years ago: Pull-Apart Rugelach and Tres Leches Cake + A Taco Party Four years ago: Decadent Hot Chocolate Mix and Gingerbread Biscotti Five years ago: Sugared Pretzel Cookies and Eggnog Florentines Six years ago: Cashew Butter Balls Seven years ago: Caesar Salad Deviled Eggs Eight years ago: Iced Oatmeal Cookies Nine years ago: Cream Biscuits, Coffee Toffee and Vanilla Roasted Pears Ten years ago: Feta Salsa and Carrot Cake with Maple Cream Cheese Frosting and Cranberry Vanilla Coffee Cake Eleven years ago: Tiramisu Cake, Rugelach Pinwheels and Chicken and Dumplings Twelve years ago: Blondies, Infinitely Adaptable, German Pancakes, and Winter Panzanella

And for the other side of the world: Six Months Ago: Linguine and Clams 1.5 Years Ago: Grilled Pepper and Torn Mozarella Panzanella and Crispy Spiced Lamb and Lentils 2.5 Years Ago: The Consummate Chocolate Chip Cookie, Revisited, Charred Eggplant and Walnut Pesto Pasta Salad, and Strawberry Milk 3.5 Years Ago: Crispy Frizzled Artichokes and Saltine Crack Ice Cream Sandwiches 4.5 Years Ago: Coconut Brown Butter Cookies and Pasta and Fried Zucchini Salad

Falafel

Servings: Makes 19 falafel fritters, for 4 to 6 pitas sandwiches

Time: 30 minutes plus an overnight and 30 minute rest

I know many of us dread frying foods but for whatever it’s worth, making falafel involves none of the headaches that other fried foods do. You don’t need a lot of oil (3/4″ depth is fine.) You don’t need to stress over anything burning on the outside while still being unsafe to eat (fried chicken, I’m looking at you) in the middle. You don’t need to use an entire roll of paper towels and every counter in your home to drain the falafel because they weirdly don’t pick up much oil at all. In fact, I measured the oil I used before and after making falafel and found that each ball picked a scant half-teaspoon of oil. You put 3 to 4 in a pita. They are shockingly unheavy and ungreasy.

This makes 19 pieces of falafel about 1.5 inches in diameter, using a 1.5 tablespoon cookie scoop to measure. I estimate 3 to 4 for each medium-large pita sandwich portion, to make 4 to 6 total, but we preferred only 3 in each. This recipe scales easily; I’d recommend doubling it for a crowd or even just to stock your freezer for a future falafel night.

1/2 pound (1 1/4 cups or 225 grams) dried chickpeas

1/2 a large onion, roughly chopped or 1 cup chopped scallions

2 to 4 garlic cloves, peeled (I use 4 but adjust to your tastes)

1/4 cup finely chopped fresh parsley, if you’re measuring, or a big handful

1/4 cup finely chopped fresh cilantro, if you’re measuring, or a big handful

1 teaspoons fine sea salt or 2 teaspoons kosher salt, plus more to taste

1/2 to 1 teaspoon hot red pepper flakes or mild ones such as urfa biber or Aleppo

1 teaspoon ground cumin

Peanut or vegetable oil for frying

To serve: Pitas, tahini sauce (below), tomato-cucumber salad, harissa (homemade or storebought) or another hot sauce (such as zhoug), and any pickled vegetables you wish, such as cucumbers, red onion, or mango (amba)

The night before: Place chickpeas in a large bowl and add enough water to cover them by a few inches. I like to put 1 tablespoon of kosher salt per pound of chickpeas in this water too; it will not toughen the beans or slow down their cooking time, it simply seasons them. Let the chickpeas soak overnight.

An hour or so before you’d like to eat falafel: Drain the chickpeas well. In the bowl of a food processor or a really strong blender, place the onion, garlic, and herbs and pulse the machine until they’re coarsely. Add the drained chickpeas, salt, and spices and process until blended to a fine chop but not pureed. You’re looking for a texture like cooked couscous plus some slightly larger bits throughout. You should be able to pinch it together into a shape that holds.

Transfer chickpea mixture to a bowl, cover with plastic, and place in refrigerator for a few hours, if you have it, but I find even 30 minutes is helpful in getting the mixture to thicken and hold shape better. [This is when I like to get everything else ready.]

To shape the falafel: Form the chickpea mixture into walnut-sized balls. You could use a falafel scoop, if you have one, tablespoon measuring spoon, or even a cookie scoop, as I did. The most important thing is that you press it into the scoop tightly to compress the ingredients, then gently roll it in the palm of your hands to form a ball. Repeat with remaining chickpea mixture. (If you’re like me, you imagine you can just do this as you add them to the pan, but they cook so quickly, you’ll be happy to not have to multitask. Trust me.)

To cook the falafel: Heat 3/4 to 1-inch of oil in a medium-large frying pan to 375°F. Fry about 6 falafel fritters at a time, turning them over once they’re a nice toasty brown underneath, and removing them once the second half has the same color. This took me about 3 minutes per batch. Drain on paper towels and repeat with remaining fritters.

[Don’t have a thermometer? Well, 375 is very, very hot. It takes my frying pan of oil on high heat about 5 minutes to reach this temperature. You can also test a small ball; if it cooks in about 3 minutes, it’s probably about the right temperature.]

To serve: I like to split open a pita and start with a little tahini sauce (below) and a spoonful of salad at the bottom before adding 3 to 4 falafel fritters. Stuff and finish with a more generous scoop of tomato-cucumber salad, more tahini sauce, a hot sauce of your choice, and pickles, if you wish.

Some extended notes:

To make tahini sauce: I have trouble nailing down precise measurements measurements for tahini sauce because you really want it to taste, and tahinis vary between brands. But, it’s roughly this for this amount of falafel: 1/2 cup well-stirred tahini + 1 clove garlic, minced or finely grated + Juice of half a lemon, plus more to taste + salt, to taste + water, as needed, to thin tahini into a sauce. It’s not strange to need at least as much water as you do tahini to keep it loose and spoonable, but I add it a tablespoon at a time, whisking to combine, tasting along the way.

Some falafel recipes contain flour (to make it heavier and more firm), some contain baking powder (for fluff), but after making a batch with both, I found I preferred the purist route, with neither. Should you wish to add flour, add 1 tablespoon at time, frying off a ball after each addition until you get the texture you wish, not going further than 4 tablespoons or it will be excessively leaden. To add baking powder, you could use 1 to 1 1/2 teaspoons for the whole recipe below, but personally, I found the change in fluffiness nominal, and the texture without it not lacking at all.

I’d forgotten how easy it is to make pita bread and have proceeded to make it 4 more times in two weeks, sometimes for falafel and other times just to go with a really great soup or stew. The recipe was fine as written but I’ve cleaned it up and simplified it because it’s easier than it made it sound. They rewarm well or can be kept warm in a basket lined with a napkin or cloth towel for a while. You know you wanna.

You guys, I am that weird home cook that finds chopping things cathartic which is why in the 10 years since my mother-in-law bought me one of these (she uses it to make picture-perfect Salad Olivier and vegetable soups), I hadn’t once used it. Well, I looked at the great mass of cucumbers and tomatoes I wanted to chop on Hanukah and decided there was no time like the present to give it a spin. It bashed up the tomatoes a bit but I regret nothing.

Source: https://smittenkitchen.com/2018/12/falafel/

0 notes

killerkarpalo-blog · 7 years ago

Text

Egg and cheese toast in a sandwich maker, Melissa toaster

Proctor Silex Sandwich Maker

The West Bend TEM4500W is developed to make two sandwiches at when with its dual handle panel, plus it has a defrost setting for toast and bagels. The toasters that predate the toastie makers are nevertheless popular today basically due to the fact they offer you the capacity to make crispy toast although the sandwich maker will give you crispy toast only if you do not contain any butter or cheese or anything that will melt and soak into the bread. http://liten.in/sandwich-maker/

Yet another fantastic component of the maker is that you only have a single issue to clean, the ring-molds and cooking plate.” Ingeniously, the entire ring-mold and cooking plate” apparatus simply comes out of the maker and is basic to clean by hand or in a dishwasher.

For a great ham sandwich spray two slices of good hardy sourdough bread with non-cooking spray, layer on Swiss cheese, left over ham, canned roasted red peppers (be positive to pat them dry with a paper towel), onions, tomatoes and toast for five-six minutes.

And like any high good quality sandwich maker, it incorporates a non-stick interior for hassle-free of charge cleaning. Reduce thawed pastry to the identical size that the bread would typically be and spot one piece on the bottom of the sandwich maker best with grated cheese and additional fillings of your option.

The most common feature of sandwich makers is that they double as an indoor grill. The Wolfgang Puck unit is engineered to generate tasty sandwiches and, at the very same time, wellness-smart meals, due to the truth that the panini maker has its own fat-drip hose that exudes excess fats from the grilled meats to use on the sandwich.

Given the selection and recipes that a single can enjoy when it comes to a sandwich, it really is surely everyone's favourite food. To begin the cooking procedure, I plugged in the tiny waffle maker seeking device and waited for the green ready light to illuminate.

Sadly, they are a discomfort to make at property due to the fact every single ingredient necessitates it is personal cooking device which indicates that there's a lot of cleaning to do soon after a single has produced a homemade breakfast sandwich. When you close the lid the sandwich filling tends to slide to the front, since there's no area for expansion.

Just glance more than at this sandwich maker's vibrant indicator lights, so you will know when it is time to chow. A very good Panini maker demands to have some weight to it for even heating and browning. Absolutely everyone can have a series of Mini Sandwich Maker with shapes and dimension he wants.

Nevertheless, if you happen to be not inclined to develop your own breakfast sandwich recipe, you happen to be in luck. This is their conventional sandwich maker and you get two sandwiches that are reduce down the middle, diagonally into 4. Hamilton Beach comes up once again in the leading 10 list with its advanced 25475A Sandwich Maker.

You just turned them more than anytime you want 1 or the other, and extremely seldom do you locate anyone wanting to use both a waffle and a sandwich maker at the very same time. When compared to sandwich makers that are utilized with open fire or with a gas stove, electric sandwich makers offer you far more convenience, hassle cost-free and protected.

It is our biggest and most potent sandwich maker with a 1300W heating element and capacity for 4 rounds of sandwiches / eight slices. Then add of butter or other on prime of the sandwich so that superimpose celebration can paste in between them. The best example is Diablo Stovetop Toasted Sandwich Snack MakerÂ A non-stick, scratch resistant titanium coating is present in this device.

So, she breaks out the Dual Breakfast Sandwich Maker to make two sandwiches at once and cut a little time. This critical sandwich maker and panini grill delivers commercial-grade outcomes. This Breville sandwich toaster heats up really swiftly and evenly, which means you will be capable to get pleasure from a perfectly toasted sandwich in no time at all.

When you want to use your toastie maker you initial want to connect it to an electric energy output. The sandwich maker is a rapid and effortless way to make homemade toasted sandwiches with top quality taste. Comparable to Hamilton Beach's dual sandwich maker, all removable parts of T-fal SW6100 are dishwasher secure as nicely.

The versatility of combining fresh components tends to make the Breakfast Sandwich Maker the excellent breakfast resolution for men and women of all ages. The two slices come off so you can put in a slice of cheese following you have cooked your sandwich. The maker has a thermo-insulated handles and energy and temperature ready indicator lights, letting you know when your sandwich has been toasted to perfection.

Nonetheless, preserve in mind this unit is a single of the most pricey Panini sandwich press devices on the market. As the fighters are coming in to the ring I pull the hinges down on the panini press. Before this wonderful invention, folks who wanted a toasted sandwich had to slave over the stove or wait for the oven to heat up. A sandwich maker heats up speedily permitting folks to easily toast their meal.

The flat plate is fantastic as it ensures that your sandwich is thoroughly heated whilst the prime plate gives your house made panini that genuine sandwich shop vibe. These sets boast youngster-proof supplies, making sure that each game is parent authorized.

This Panini maker is bigger than you need for cooking for two but would be good for a loved ones or for entertaining. Study Reviews:Â I am positive many individuals do study critiques ahead of buying anything, and some rely on word-of-mouth recommendations.

2 notes · View notes

thepurpleoud-blog · 7 years ago

Text

Grill Sandwich Maker for daily breakfast needs

Sandwich Maker

Gifting note:Ships in the manufacturer's original packaging, which may possibly reveal the contents. We studied and understood numerous hassles faced by purchasers (no matter whether first-time or repeat purchasers) and decided to produce an on-line resource to assist people to rapidly pick the Proper sandwich maker for their customised demands and show them where they can get it for a fantastic price! http://liten.in/sandwich-maker/

A toasted sandwich favored of ours is to take a slice of 1 inch sourdough bread, brush both sides with olive oil or butter, layer smoked gouda, prosciutto, onions, tomato, fontina cheese and slice of bread, spot in your preheated Panini maker and grill.

A sandwich can be described as a food consisting of fillings stuffed in in between two or 3 slices of bread, either with veggies, cheese, butter, shredded chicken, bacon, tuna and last but not the least with egg omelettes (You will see a lot more on many scrumptious sandwich recipes in our recipes section).

This sandwich maker permits you to grill sandwiches that are up to three inches thick, as it is powered by a 1400-watt heating implement. In conclusion, toasted sandwich maker, Panini maker, stove top grill, whatever you want to contact, it is an superb kitchen utensil.

A sandwich is immensely popular among folks all over the worldÂ as a decision for morning breakfast. Making two toasties concurrently is easy with most of toasted sandwich makers on the industry these days. This robust grill and panini press does significantly a lot more than make a scrumptious sandwich.

Our group does lots of research and cover numerous subjects on sandwich makers on this site. Step up your lunch game with a single of these kick-ass sandwich makers even your overly picky little ones will love. Preparing sandwiches with these kinds of makers is entertaining.Â Here you can make a square or round sandwich as per your selection.

Sadly, they are a discomfort to make at house simply because each ingredient necessitates it is personal cooking device which indicates that there's a lot of cleaning to do after 1 has produced a homemade breakfast sandwich. When you close the lid the sandwich filling tends to slide to the front, since there's no room for expansion.

Just glance over at this sandwich maker's vibrant indicator lights, so you will know when it really is time to chow. A excellent Panini maker needs to have some weight to it for even heating and browning. Everyone can have a series of Mini Sandwich Maker with shapes and dimension he wants.

Nevertheless, if you are not inclined to produce your personal breakfast sandwich recipe, you happen to be in luck. This is their classic sandwich maker and you get two sandwiches that are cut down the middle, diagonally into four. Hamilton Beach comes up once more in the best 10 list with its advanced 25475A Sandwich Maker.

You just turned them over whenever you want one particular or the other, and quite hardly ever do you discover any person wanting to use both a waffle and a sandwich maker at the same time. When compared to sandwich makers that are utilised with open fire or with a gas stove, electric sandwich makers supply much more convenience, hassle totally free and safe.

A lot of of the plastic ones are sturdy sufficient and as extended as you never try to place in a really huge sandwich and then attempt to clip it shut, even the clip will hold. This 72 square inches Electric countertop grill maker comes with five removable plates that are being utilised for preparing wafflers, grilling veggies, griddle cooking, baking pancakes and cooking Panini.

Take your sandwich generating expertise to the next level with Proctor-Silex Sandwich Maker. A sandwich is typically produced of two slices of bread with meat, cheese or vegetable stuffing in the middle. The waffle maker is the identical as a waffle or a sandwich maker, except that the cooking plate is detachable.

It is all about producing a fresh breakfast sandwich you can grab and go. Just pick your bread and layer on the fixings: egg, cheese, precooked meat, or the components of your decision. Just spot a bread sandwich inside, energy on and the hotplate will toast the sandwich.

Men and women who own a single say that they have enjoyable experimenting with various foods and flavors to make distinctive sandwich combinations. Hamilton Beach is a worldwide brand in home appliances, and sandwich makers are no exception. If you make your sandwich with no anything that will make the bread soggy, you get a toasted sandwich.

Make your preferred sandwiches like grilled cheese with this quickly and simple to use sandwich maker. In five minutes or less, your perfectly assembled breakfast sandwich is ready to consume. Laurie tends to make her breakfast sandwich with an Italian twist, incorporating basil pesto and mozzarella cheese.

No a lot more going by way of the lengthy list of sandwich makers and confuse yourself about which item to go for. A Sandwich Maker typically makes use of lever action to press with each other two griddles in in between which are two-slices-of-bread-with-a-filling. The Villaware panini maker looks very lightweight, but this sandwich maker is fairly capable of handling thick sandwiches in no time at all.

The 700W Kenwood SM640 Sandwich Maker has capacity for two rounds of sandwiches / 4 slices. This dual sandwich maker from Hamilton Beach is hugely well-known amongst individuals owing to its dual sandwich generating function. The Wolfgang Puck panini maker is 1 of the extremely couple of panini sandwich press devices that has caught the interest of many sandwich lovers, and lovers of wholesome meals in general, throughout the nation.

1 note · View note

edgewaterfarmcsa · 4 years ago

Text

week 3

pick-list:

Broccoli - Strawberries - Radishes - Arugula - Kohlrabi - Cilantro

This week the berries ripened, the broccoli was harvested, and rain fell! Hallelujah! Also this week we got slammed on the internet, trash talked in the field (PYO)- and goodness knows what happened at the farmstand. As I’ve discovered, farming during a pandemic can be rough. Emotions run high, and there are varying opinions on maintaining healthy practices (especially when we are still learning about this virus). BUT, thank goodness for the land! Thank goodness for the crops! Our home along the Connecticut River Valley is pumping out food- the fields are full- and we, your farmers, are here to grow and provide.

My original note to you all- the weekly CSA update- went into a rabbit hole of frustration. And then I spent the morning harvesting radishes, cutting and bunching cilantro, and from there I moved onto broccoli and cut crown after crown until the bushels were good and full and the numbers were counted, and I was mostly done for the day.

You see, the news and information are moving so fast that it feels like a full time job just to keep up. BUT we don’t have time for that right now. OUR days begin at 4:40 am 7 days a week. At that time we move right to the fields to pick, and then to the pack-shed to wash and pack, and back to the fields to weed and plant, and at the end of the day- if we have anything left- we preserve. Right now, our job is to grow food and for the most part we are damn good at it. We clearly do not excel at customer service (except for you all at the farmstand, yall kick ass) or responding to emails, but we can feed a community and we can provide jobs, and if that’s the best that we can do, then it’s not half bad. So despite the disgruntled remarks heard in the past 7 days about our COVID guidelines and customer service, (we’re doing the best we can) this is what I know: our days are packed, our crew is incredible, rain fell, we planted more kale, I had the first tomato of the season, yall remain the loveliest community of people to pick vegetables for (seriously, I’m very grateful to you all for signing on this season), and everything smells like strawberries.

TIPS - TRICKS - RECIPES:

Kohlrabi:

FUN FACT, it not everyone’s favorite veg. In fact, as I was reaching peak buffness after slicing 3 kohlrabis in a row using a mandolin, my dear roommate/friend Rich commented, reason #17 why no one likes kohlrabi (hard to cut). But let’s prove Rich wrong here people!! Kohlrabi is beautiful and a pretty fast grower compared to its sister vegetable, the cabbage. As a result you can use kohlrabi to make early season kraut, slaw, etc… I made the following recipe the other night, and it became an easy favorite, and Rich approved.

Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.

¼ cup tahini

1 tablespoon honey

4 tablespoons olive oil, divided

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice, divided

Kosher salt

½ cup coarsely chopped mint

1 tablespoon finely chopped chives

⅓ cup finely chopped toasted pistachios

3 medium kohlrabies (about 2 pounds total), peeled, thinly sliced on a mandoline

1 tablespoon white wine vinegar

Mix tahini, honey, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a small bowl to combine; season with salt.

Toss mint, chives, pistachios, and remaining 2 Tbsp. oil in a large bowl; season with salt. Add kohlrabies, vinegar, lemon zest, and remaining 1 Tbsp. lemon juice; toss to combine. Taste and season with more salt if needed.

Spread tahini mixture over plates; top with kohlrabi salad.

Serves 2 as a side

1 pound fresh broccoli

3 tablespoons olive oil, divided

1/2 teaspoon coarse or kosher salt

A few pinches of pepper flakes, to taste

Finely grated zest of half a lemon, or more to taste

1 large or 2 small garlic cloves, minced

Juice of half a lemon, or more to taste, to finish

Heat oven to 425°F (220°C).

Prep your broccoli: Wash broccoli well — seriously, there is always a stem-colored worm hidden in the florets when I buy organic or from a farmer’s market, hooray for fewer pesticides! — and pat dry. Slice straight through the broccoli stem(s) as close to the crown of florets as possible. The crown should naturally break into several large florets, and you can cut these down into more manageable chunks. I find that less mess is made and less broccoli rubble is lost when I cut not down through the florets tops to halve chunks but up through the attached stems. (See 2nd photo above.) After cutting through the stem, I use my hands to break the floret the rest of the way in two. Don’t let the stems go to waste. I peel off the tough outer skin and knots and cut the stems into 1/2-inch segments; they cook up wonderfully this way, and at the same speed as the florets.

Drizzle the first tablespoon of oil over your baking sheet or roasting pan and brush or roll it around so it’s evenly coated. In a large bowl, toss prepared florets and stems with remaining olive oil, garlic, pepper flakes, salt and lemon zest until they’re evenly coated. Spread broccoli in an even layer in prepared pan.

Roast for 20 minutes, then use a spatula to flip and move pieces around for even cooking. Roast another 10 to 15 minutes, checking every 5, until broccoli is toasty and as crisp as you like it. (As you can see, we like a serious char on ours.)

From the oven, taste a floret for seasoning and add more salt and pepper flakes if needed. Shower with fresh lemon juice and eat immediately, as-is or follow one of the adventures below.

7 More Insanely Delicious Things To Do With Crispy Broccoli

Give it the pangrattato and crispy egg treatment that we tossed with spaghetti in February, for a most excellent full meal.

Give it the escarole salad with pickled red onions treatment — pecorino and hazelnuts ground together and sprinkled on the vegetables, plus some pickled onion ringlets. You can skip the lemon, as the pickling juices provide sufficient tangy contrast.

Smash the broccoli between two slices of grilled bread with burrata, fresh mozzarella or even crumbled goat cheese.

Skip the lemon juice and instead finish the broccoli with sesame-miso dressing. Sprinkle with toasted black and white sesame seeds.

Finish it with this lemon-garlic-tahini dressing. And why not some crispy chickpeas and chopped pistachios, too?

Can you imagine David Chang’s Fish Sauce Vinaigrette on these? I can hardly handle how delicious it would be.

Finally, this could easily be riffed into a bowl with quinoa or another grain.

0 notes

banjospring97-blog · 5 years ago

Text

10 Delicious Wine-Friendly Snacks for Your Next Summer Happy Hour

There's no better time than summer to enjoy a relaxed happy hour with great sips, snacks, and company. We've partnered with La Crema Winery to share a few of our favorite happy hour recipes, plus the very best bottle to pair them with: a crisp, rich Chardonnay.

I'm a fan of happy hour all year long, but especially during the summer when the weather is friendly enough for relaxing outside in the sun. During these months, you can usually catch me after work on a Thursday or Friday on my rooftop or my friend's balcony (a rare gem in New York City) sipping a glass of wine and munching on some snacks.

With July in full swing, these afternoon happy hours have become a quick tradition between me and my friends, and as the weeks have gone by they've become more and more elaborate. I provide the snacks, and Julian, my old college roommate who now conveniently lives just a dozen blocks away from me, will always bring the wine.

His go-to bottle of late has been a Chardonnay, specifically one that's light and balanced, but full of bright fruit and citrus flavors—the taste and texture are super refreshing in the heat, but complex enough to thoughtfully pair with food. Which is where I come in.

When it comes to picking out which happy hour bites to make, I look for recipes that are easy to pull together (or can be prepped ahead of time) and complement the wine. Julian's go-to Chardonnay has notes of stone fruit, lemon, and melon with a subtle oak that's classic to the grape, plus a touch of acidity to keep everything in balance.

Most types of seafood (think: crab, lobster, shrimp, and scallops) play nicely with Chardonnay's rich, mild flavors, as do not-too-pungent cheeses like ricotta, Brie, and fontina. (Fun wine pairing tip: Avoid serving bitter greens, spicy foods, or anything that's super acidic with Chardonnay because it'll make the wine taste bitter.)

With that in mind, here are a handful of simple yet impressive, happy hour-friendly snack and appetizer recipes that match up beautifully with a chilled bottle (or two) of our choice summer wine.

1. Grilled Shrimp Scampi-ish With Garlic & Lemon

This scampi-style grilled shrimp recipe calls for just a handful of fresh ingredients and a quick flash on the grill (or cast-iron pan, if you don't have one). The simple lemon juice, garlic, and parsley seasoning lets the sweetness of the shrimp shine through, and call out the delicate citrus notes in the wine.

2. Yogurt & Spinach Dip

This cooling yogurt and spinach dip is a cinch to make and requires just a touch of heat to mellow out the sharpness of the garlic and the spinach. Once they're cooled, you can mix everything up in a bowl and top with dried mint, toasty walnuts (which bring out the oak in the Chardonnay), and a good-quality olive oil. Add some pita or colorful crudités and you're in business.

3. Crostini with Ricotta, Honey & Lemon Zest

This crostini might be totally uncomplicated to make, but the combination of fluffy ricotta with a sprinkle of zingy lemon zest and honey (oh, and don't forget the crusty bread) is sure to impress even the pickiest eater.

4. Grilled Corn & Ranch Pizzas

If you think fresh pizza sounds like it's going to be a pain to make for an easygoing happy hour, think again. Use a pre-made dough or baked flatbread to save yourself the time and hassle of making it fresh. Top it with fresh mozzarella, sweet corn, and a drizzle of creamy ranch for an addictive bite that hits all the right notes with a silky Chardonnay.

5. Grilled Eggplant & Peach Caprese Salad

This no-fuss, Caprese-style salad really brings the apricot and stone fruit aromas in the wine right to the forefront and makes them taste that much sweeter. Use the best ingredients you can find (fresh eggplant and super-ripe peaches) and it'll come together in 20 minutes or less.

6. Crab Cakes

Since seafood and Chardonnay make such an excellent duo, these buttery fried crab cakes are a no-brainer. They'll require a bit more effort than most of the other recipes on this list (starting with finding excellent fresh crab), but whip them up for happy hour and you'll revel in each little bite of summer that they bring to the table.

7. Lemon-Mint Peas with Burrata & Breadcrumbs

This is one warm-weather recipe where you can get away with a frozen ingredient or two (peas and bread crumbs, both of which freeze nicely). The thawed peas get tossed with crispy breadcrumbs and bright mint leaves, a squeeze of lemon juice, and served alongside a hunk of dreamy burrata that pairs perfectly with the richly textured Chardonnay.

8. Slab Grilled Cheese

This crowd-friendly slab grilled cheese can easily be a snack or a meal, depending on how many you're feeding. The best part is that it's totally customizable to whatever flavors you're craving. If you're pouring a Chardonnay, I'd recommend trying caramelized onions (which, in case you didn't know, you can also freeze) with melty Brie and figs.

9. White Bean Dip with Fresh Herbs

Gently cooked garlic and a few basic ingredients (like white beans, olive oil, and a slew of fresh herbs) team up with your food processor for a quick dip recipe that's perfect for nibbling. The smooth, nutty white beans make a nice match with the buttery texture of the Chardonnay, while the herbs and the wine's acidity keep the flavor profile in check.

10. Grilled Avocado Halves with Cumin-Spiced Quinoa & Black Bean Salad

An exciting vegetarian-friendly option, this grilled number takes everything you love about avocados and kicks it up a notch. The quinoa and black bean salad that you stuff the avocados with can be made a day or two ahead of time to minimize your cook time to just a few minutes.

What's your favorite way to happy hour? Share your favorite bites and sips in the comments below!

In partnership with La Crema Winery—makers of delicious wines produced in the cool-climate growing regions of California—to share elegant yet easy snack recipes that pair wonderfully with our new favorite summer wine. La Crema's 2017 Sonoma Coast Chardonnay makes the perfect warm-weather, food-friendly sipper thanks to its bright citrus and stone fruit aromas, subtle oak and spice, and richly balanced texture.

Source: https://food52.com/blog/24293-happy-hour-snacks-recipes

#read more #see more #check it out #interesting #learn more

0 notes

lisacongo2-blog · 5 years ago

Text

Kid Friendly Dinner Recipes

With the a fresh new year to celebrate, I know a lot of people are doing their best to get back to a routine, and particularly to get back to good family dinners after the treat-filled holiday season. Today I’m going to share recipe ideas, specifically dinner recipes, that readers have shared are a hit with their children and Kate and I personally recommend from our families, too! I’m hoping you’ll find a few of what I call Unicorn Meals- ones that the entire family loves. If I were you I’d consider bookmarking this page. Click on each recipe title to see the full recipe post, and we’ve also added a permanent section in our recipe index full of kid favorites. Enjoy!

Crispy Baked Chicken Thighs

Since this recipe inspired the list, I have to include it! Buttery and crispy, this is so quick and easy to prepare. I pair it with a simple green salad with our favorite Ranch Dressing, and maybe some fruit on the side. Easy Peasy.

The Best Chicken Enchiladas

I know. It’s a bold statement. These don’t have a traditional red sauce; they’re made with a from-scratch easy creamy sauce. Not spicy, with just the right amount of cheese, this is a family favorite for sure! We love this with a side of rice, or a salad with this Lime-Cilantro Ranch Dressing. And if you really want to complete the meal, make a pitcher of this Limeade, too!

Cheesy Broccoli Chicken Casserole

No one complains about broccoli when we eat this, which is kind of a miracle. Comforting and cheesy, this recipe is gold. Pair it with a salad or fruit, or a toasty piece of garlic bread. You can prep this ahead of time which makes it even better.

Bacon Ranch Chicken Sliders

Easy to prep ahead and great for smaller hands. These make a great snack or turn it into dinner with your favorite side dish.

Spaghetti and Meatballs

Can’t touch a classic.

Meatball Subs

If spaghetti and meatballs are good, meatballs on bread are, too!

Beef Stroganoff

Creamy sauce, tender steak, and noodles. If your kids don’t like mushrooms you can leave them out, or chop them up small so they don’t notice! And if all else fails, you can enjoy the tender beef and the kids can have hot buttered noodles 🙂

Cheesy Grilled Pizza Sandwiches

All the flavors of kid-friendly pizza, but in hot grilled sandwich form. These are awesome paired with a bowl of tomato soup for dipping or along side a salad to round it out.

Baked Creamy Chicken Taquitos

These are one of the most popular recipes on our site. We love to make a double (or triple!) batch and stock taquitos in the freezer for a quick-fix dinner everyone loves

Cowboy Quesadillas

This recipe has been on the site for years and years and it’s one that comes up over and over again when people are talking about their family favorites. This one doubles as a great appetizer, too!

Guiltless Alfredo

This mild, creamy, cheesy sauce is magical. It can be used over pasta or as a dip for vegetables, as a pizza sauce or used to dunk breadsticks. The uses are endless, but kids love the creamy familiar flavor and parents love the lighter-take!

Homemade Chicken Nuggets

These are a knock-off of our favorite chain-restaurant nuggets. They have an unexpected secret ingredient that adds so much flavor! The delicate breading is a hit with both kids and adults. Dunk these in your favorite dip, or toss them over a salad. Either way you’ll have happy campers.

We’d love to hear YOUR family favorites!

Source: https://ourbestbites.com/kid-friendly-dinner-recipes/

0 notes