#Chopped Thai Chickpea Salad with Curry Peanut Dressing

[paranatellonta]

Be-wish-Dish

The camera slowly zooms in on a shallow, sparkling metal bowl filled with a colourful salad.

A high, slightly croaking voice starts talking: “Have you ever cooked dinner and wished it would turn into something else? Then the new Be-wish-Dish is what you’ve been waiting for! Any edible material you throw into the Dish will mirror the meal you’re really craving—why don’t you take a bite?”

Two hands with long, green nails cup the metal bowl and lift it in front of the stomach of a middle-aged witch with curly hair and a bright green hat. Suddenly, she looks straight into the camera and says: “Don’t be like me, though. Last week, my Be-wish-Dish was the nearest bowl around when I was mixing the ingredients for an extremely valuable spell, and I really thought I’d be able to resist—but I ate every last bit, because it just looked so good!”

The witch grabs a fork and digs into the colourful salad with gusto. As the camera zooms out and the Be-wish-Dish logo fills the screen, a deeper voiceover warns: “Be aware that food emulated by the Be-wish-Dish mirrors the properties of its components; if you are allergic to the original ingredients, you may experience the same reaction to the magically altered meal. In situations where the only available food is that which you’d rather not identify, however, the Be-wish-Dish is absolutely ideal.”

—

[Image description: Photo of a salad with grated carrots, chickpeas, small pieces of red bell pepper, red cabbage, and spring onion, in a metal bowl. The sides of the bowl reflect the colourful vegetables.]

[miraeism]

food as of late feb 24 (featuring some roasted veggies, homemade carrot cake with carrots I chopped up super small by hand because I don’t own a grater, a kerala style egg curry, homemade gnocchi pasta, homemade bread that I fucked up a little and ended up tasting like sour dough, burgers made with said bread, and a thai inspired salad with fried tofu jalapeño crushed cashews roasted potatoes and chickpeas as well as a peanut sauce dressing!)

[laurkamkitchen]

I'm honestly shocked this recipe's never really come on my immediate radar before — chickpeas, fresh veggies, and a peanut sauce are all just so up my alley.

I halved this using a little more carrot and a little less red cabbage, skipping the jalapeno. With nothing really to cook, this is a pretty straightforward one, although it did end up taking me quite a bit longer to prep than I'd thought, maybe 45 minutes, even with using the food processor to grate my carrots (I used about 4 rather small ones).

I'm sad to say that this was not necessarily my favorite peanut sauce that I've ever made. It's a little bitter, so much so that I ended up adding half a tablespoon of maple syrup. I love a rich curry flavor, so I thought a full teaspoon would be the way to go, but I honestly found it overpowered pretty much everything else. Half a teaspoon or even less definitely would have been plenty.

Overall, though, this was still pretty good. I loved the combination of so many flavors and textures; the chickpeas really bulk this out and make it super filling. Out of similar recipes I've made before, I wouldn't label this a favorite, but it was certainly worth trying.

[blackmagicbananas]

My favorite easy & simple whole-foods(-ish) vegan dinner ideas !

Summer rolls: Wrap sliced cucumber, bell pepper, carrot and tofu into a rice paper (softened with room temperature water) along with some mixed greens and sesame seeds. Serve with sauce (crunchy peanut butter with tiny bit of shiracha and water).

Filled tortillas: Wrap mixed greens, cherry tomatoes, chopped cucumber, tofu/beans/falafel/etc and salsa into a wholegrain tortilla or some cosmopolitan lettuce.

Speed ramen: Bring 1-2 litres of water into a boil, add in some miso paste, soy sauce, veggie stock and wholegrain noodles. After cooking them for a while, pour noodles and plenty of stock into a bowl, top with steamed/fried tofu and corn, arugula, dried onion and shredded dried nori.

Oven vegetables: Chop (pretty much any) vegetables into semi large pieces, add in 1 tbsp olive oil, season with salt, pepper and herb mixture and throw into oven (or into a grill!) Eat as a replacement for pasta/fries/etc or as a main thing with some rice-mix or quinoa. 

Pizza: Use whole-grain pizza base (if you can’t find them at the store, just google for a recipe. I always replace 1/3 of the wholegrain flour with oat flour in any recipe), lay some ready-made pasta sauce and plenty of vegetables on top and bake. Add arugula and some olive oil on top when done. No cheese needed!

Simple curry: Add chopped onion and chickpeas/tofu into a pan with a little olive oil. Add in some apple sauce, soy sauce, powdered ginger, salt, pepper, thyme and vegetable stock powder. Add some coconut milk and let cook for a while. Serve with rice.

Thai-style curry: Add chopped onion, some boiled and chopped potato, bamboo pieces and tofu into a pan with a little olive oil. Add 1-2 tbsp of ready-made red curry paste and some coconut milk, let cook for a while. Serve with rice.

Rice bowl: Top cooked rice with 50% fresh vegetables such as cucumber, bell pepper, cherry tomato and avocado, and 50% cooked vegetables such as oven baked sweet potato. Use tahini or thinned down peanut butter as a sauce.

One-pot tomato pasta: Add 500 ml water, 300 ml of crushed tomatoes, some olives, chopped champion mushrooms(optional) and some sundried tomatoes into a pan with salt, pepper, herb mix, garlic powder and veggie stock powder. Bring to a boil, and add about 70 grams of wholegrain pasta. Lower heat and let cook for a while. 

Avocado pasta: Cut an avocado into chunks. Mix 2 tbsp of lemon juice, some leaf parsley, salt, pepper and a little bit of chili with the avocado. Boil about 70 grams of wholegrain pasta and add to the avocado mix.

Salad: Mix some cucumber, tomato, mixed greens, tofu cubes (or edamame beans), nuts and fruit (such as persimmon, apple, grapes, strawberries or avocado) together and enjoy with lemon juice, salsa, hummus or vinegar as a dressing. 

Filled vegetables: Mash some firm tofu together with some vegan pesto. Add salt and pepper if needed. Fill champion mushrooms or bell peppers with the mixture and bake.

Tips and notes!

To make your rice have more nutritional value, use brown / red / wild rice instead of white, and mix in some lentils, quinoa, black-eyed-beans and sunflower seeds. Cook for a bit longer than usual.​ 

For oven baked potatoes / sweet potatoes, cut them into about 1 cm thick slices and bake at 225 °C for about a half an hour. 

Every ingredient mentioned should be found in any supermarket pretty much anywhere, except for miso, nori sheets and rice paper which might not be around in small stores. 

The most processed ingredients in this list are pasta sauce, tofu, miso, and salsa. Coconut milk often has all kinds of additives as well so keep that in mind if you care about that kind of stuff. However, it’s quite easy to find minimally processed versions of these in the store, just look for the ones with least ingredients.

I’m aware that these aren’t exactly the most new and innovative ideas that anyone has ever come up with, but they are simple and my personal faves. I eat something from this list like 9 days out of 10. We all (or maybe just me idek) have moments where it feels impossible to come up with any ideas for a meal so this list is just a little reminder for those moments :)

[111laurab111]

Are you looking for great healthy snacks? A good rule of thumb is that a "snack" is typically mid morning and mid afternoon. I eat about every 2-3 hours- shake, meal, Shake- with snacking in between.

The size of your snack matters, especially if you're wanting to release pounds and inches. Typically a snack is about 5-10 bites of something or a cup measured out.

Enjoy!

Homemade nut mix Combine ALL RAW- walnuts, almonds, cashews, pecans pepitas, sunflower seeds, carob chips and dried chopped Plum Amazins.

Tamari-seasoned rice crackers are a salt lover's vehicle for tuna salad. We like to punch it up with a squeeze of Sriracha chili sauce!

Mound chopped smoked salmon onto lettuce leaf and top with dill.

Sprinkle drained canned artichoke hearts with lemon zest, capers, chopped fresh basil and olive oil. Eat with toothpicks.

Stuffed Mushrooms: Briefly roast button mushroom caps until softened. Fill with jarred pesto and a little chopped turkey.

Smoked Turkey Pinwheels: Spread a layer of hummus on sliced smoked turkey breast and top with thinly sliced tomato. Roll up and cut into 1-inch pieces.

Spruce up a shot of tomato juice by topping it with finely chopped cooked shrimp, scallions and crumbled saltines.

Whisk together almond butter, tamari and a few drops of water. Use as an Asian-style dip for baby bok choy.

Five-Spice Pumpkin Seeds: Toss salted pumpkin seeds (also known as pepitas) with sesame oil and Chinese five-spice powder, then bake at 160° until crisp.

10. Turn cucumber slices into crackers: Spread them with olive tapenade and garnish with chopped fresh tarragon.

11. Dunk root veggie chips (such as Terra chips) into low-fat sour cream seasoned with hot sauce and orange zest.

12. Ants on a Log: Stuff celery sticks with cashew butter and dot with dried currants.

13. Mix crisp and spicy jarred corn relish with chopped tomatoes and cilantro; eat with rice crackers.

14. Stuff iceberg lettuce leaves with chopped ripe tomatoes and cucumbers and a dollop of hummus.

15. Dip sugar snap peas in a mixture of Greek yogurt and a bit of jarred pesto.

16. Chickpea Poppers: Thoroughly dry canned chickpeas. Spritz with extra-virgin olive oil, season with dried oregano and garlic salt and roast at 400° until crisp.

17. Spread granny smith apple wedges with chunky cashew butter and top with toasted sesame seeds.

18. Fill endive spears with chopped Bosc pears and season with balsamic vinegar.

19. No-Chop Gazpacho: Combine tomato juice, cucumber, bell peppers and onion in a mini chopper, and then pulse just until chunky. Add a splash of red wine vinegar.

20. Cut jicama into sticks, squeeze liberally with lime juice and dip in a sauce of chunky almond butter, honey and fresh ginger.

21. Combine finely chopped broccoli, multicolored bell peppers and scallions with Greek yogurt and a dash of prepared horseradish. Keep a bag of baby carrots close by.

22. 1-2-3 Thai Slaw: Open a bag of shredded carrots; dress lightly with toasted sesame oil, lime juice, olive oil, honey and a dash of cayenne pepper. Toss in chopped salted peanuts.

23. Shred iceberg lettuce into tuna salad and eat on thick-cut organic or homemade bread-and-butter pickles.

24. Deviled Eggs: Replace mayo with Greek yogurt to make deviled eggs. Fold a handful of finely chopped watercress and a pinch of Old Bay seasoning into the yolks.

25. Stuffed Figs: Split plump dried figs and stuff with toasted hazelnuts.

26. Halve a cup of cherry tomatoes and drizzle them with olive oil.

27. Sneak some finely chopped swiss chard into your pesto, and then spoon onto garlic pita chips.

28. Indian-Spiced Cashews: Toss raw cashews in coconut oil and curry powder and roast at 160° until golden.

29. Sushi Stick: Roll up sliced avocado, cucumber spears and brown rice in a nori sheet and eat with pickled ginger.

30. Fruit Compote: Choose 1 cup of- either blueberries, raspberries, strawberries, apple. Mix 1 cup of fruit with olive oil, cinnamon and a touch of stevia if desired and pan-fry until they're on the brink of bursting, then gobble up while warm.

[allwaysfull]

Cooking From Scratch | PCC Community Markets

Breakfast

Stir-Fried Cabbage w Fried Eggs

Whole Grains, Nuts, and Seeds Granola

Rhubarb-Cardamom Muffins

Heavenly Scones

Potato and Egg Baskets

Berry Cobbler Overnight Oatmeal

Baked Dutch Baby Pancakes

Cornmeal Pancakes/Quick Mixed Berry Syrus

Cheesy Egg Boats

Warm Grapefruit w Honey and Ginger

Carrot Wheat Waffles

Chilaquiles

Hash Primer | Sweet Potato Hash

Soups and Stews

Tiger Mountain Turkey Chili

Spring Pea Soup

Butternut Squash-Apple Soup

Egyptian Red Lentil Soup

Spicy Pork and Sweet Potato Stew

Lentil and White Bean Stew

Broccoli, Lemon, and Parmesan Soup

Asparagus Vichyssoise

Cauliflower-Cheddar Soup

Chowder Primer | Tarragon Corn Chowder

Salads

Grilled Corn Salad w Goat Cheese

Apple, Bok Choy, and Carrot Slaw

California Potato Salad

Blueberry-Nectarine Caprese Salad

Roasted Cherry, Chorizo and Orzo Salad

Spiced Squash Salad w Lentils and Goat Cheese

Emerald City Salad

Endive Salad w Bacon, Blue Cheese, and Pears

Citrus Beet Slaw

Walnut-Beet Salad

Kale and Quinoa Salad w Lemon-Garlic Dressing

Hearty Greens Caesar (w Chard and Kale) | Caesar Dressing

Peach and Pickled Onion Salad w Brown Rice

Perfect Protein Salad w Spelt, Chickpeas, Cucumber, Carrot, Pepper

Preserved Lemon and Anchovies w Fennel | Quick Pickled Lemons

Artichoke and Greens Salad

Shredded Seasonal Vegetables w Lime-Peanut Dressing (Som Tum)

Vinaigrette Primer

Cara Cara and Blood Orange Salad w Sweet Chili-Sesame Vinaigrette

Main Courses

Spice-Rubbed Grilled Pork Chops

Fennel and Basil Lasagna

Slow-Roasted Salmon

Pomegranate Molasses Grilled Chicken

Curried Lentil and Mango Wraps

Steph’s Tofu

Roasted Leg of Lamb Stuffed w Herbs and Garlic

Grass-Fed Prime Rib

Dry-Brined Roast Turkey

Halibut w Ginger-Rhubarb Sauce

Beef and Bean Enchiladas

Spicy Chicken Thighs

Marinades Primer | Basic, Italian, Mexican, Japanese, Jordanian

Sesame-Ginger London Broil

Side Dishes

Asparagus w White Beans and Hazelnuts

Edamame and Chickpeas w Tahini Dressing

Roasted Cauliflower and Kohlrabi w Lemon-Tahini Sauce

Pan-Roasted Sweet Potatoes w Cranberries and Pecans

Roasted Brussels Sprouts Caesar

Summertime Fritters

Roasted Cumin Carrots

Oven-Roasted Caponata

Emmer Farro w Tangerines and Persimmons

Smoked Mozzarella Pasta Salad

Sherried Leek and Chanterelle Gravy

Stuffing Primer | Cornbread, Wild Rice, Rye Bread, Sougdough, Quinoa

Easy Week-Night Meals

Chicken Piccata Salad w Grilled Lemons

Spicy Tofu and Spelt

Seared Scallops w Arugula Pesto

Italian Sausages w Roasted Grapes

Burrito Bowls

Chicken Potpie w Dill Buttermilk Biscuits

Quinoa Enchilada Bake

Linguine w Asparagus and Peas

Asparagus Ravioli Salad

Shrimp and Grits

Creamy Winter Squash Fettuccine

Chicken Quesadillas w Apple Salsa

Egg Korma

Thai Steak Salad

Stir-Fry Primer | Pork, Tofu, Flank Steak, Shrimp, Chicken

Garlicky Green Beans and Shrimp

Snack & Apps

Grilled Plum and Nectarine Salsa

Roasted Cherry Tomatoes

Fresh Fava Bean Hummus

Roasted Red Pepper and Walnut Spread (Muhammara)

Cornmeal, Parmesan, and Thyme Crackers

Avocado Toast w Goat Cheese and Radishes

Nut and Honey Clusters

Mango and Avocado Fresh Rolls

Crostini w Goat Cheese and Rhubarb-Thyme Jam

Feta and Sun-Dried Tomato Spread

Spicy Herb-Roasted Nuts

Lentil and Walnut Pâté

Roasted Sweet Potato Dip

Spicy Peanut Popcorn

Energy Bar Primer | Oats, Spelt, Rice, Rye

Drinks

Cold Brew Coffee

Hibiscus Tea Concentrate

Sparkling Blueberry Lemonade

Mango Lassi

Honeydew-Lemongrass Agua Fresca

Pineapple-Buttermilk Smoothie

Mexican Hot Chocolate (Champurrado)

Zesty Fall Cider

Golden Milk

Ginger-Cranberry Kombucha Mimosa

Kimchi Bloody Mary

Orange-Kümmel Cocktail

Sangria Primer | Rosé, Lillet, Cointreau, Viognier, Riesling, Lambrusco, Prosecco, Rioja, Blanca

Desserts

Avocado Brownies

Cherry-Balsamic Upside-Down Cake

Flourless Chocolate Crinkles

Finnish Buttermilk Cake

Hibiscus Lemon Bars

Flourless Peanut Butter-Oatmeal Cookies

Roasted Rhubarb and Strawberries

Vegan Gingersnaps

Salted Caramel Pumpkin Cheesecake

Plum Hand Pies

Crisps & Crumbles Primer | Rhubarb, Mangoes, Sour Cherries, Apricots, Nectarines, Raspberries, Sweet Potatoes, Pears, Cranberries, Bananas

[happyweddingblogs]

Healthy Wedding Food Menu Ideas

Source: Happy Wedding App

Food is an integral part of any wedding. And when it comes to Indian weddings, you are sure to have a grand feast. You will be mesmerized to see all sorts of different cuisines from across the world. However, couples these days not only want to serve a meal but also want to keep the meal healthy and straightforward. Couples are now opting for a healthy wedding menu. Yes, we are talking about people who are health conscious. Some couples are not only conscious about their health but also about the health of their guests.

If you are also one amongst them, then here is a list of food items that you can have in your wedding menu.

The Colorful Live Counter

When it is about a healthy wedding menu, how can we miss live counters? Live counters are a blessing to all age groups. At the live bar, you can have veggies of all colors. Colorful foods, which are generally fruits and vegetables, contain all the major vitamins and antioxidants that we need. Moreover, these food items are low in calories, which is a great benefit. Along with maintaining good health, the nutrients in vegetables and fruits boost your stamina. This means you are going to have more dancers at your wedding than ever.

Also, it is very easy for your guests. They can always sauté their favorite veggies, add their seasonings and herbs, and enjoy their oil-free diet. Adding a live counter will simply add joy in your dieter guests’ life.

Salad bar

It is another excellent option for all your health-conscious wedding guests. Having a salad bar will ensure that none of your guests go hungry. Yes, otherwise, most health-conscious guests avoid eating anything. They simply hand over the gift and leave. But make sure you come with some exciting and yummy salad options. Apart from the staple greens, chickpeas, and macaroni, you can consider having exotic fruits at the bar. This will make the whole thing more enticing for dieters.

Tandoori Counter

A perfect treat for your health-conscious wedding guests, they are sure to enjoy the meal. Tandoori is always a better and healthy food option when it comes to a healthy wedding menu. Tandoori food items use less oil than all the other oily and fried snack items. Set up a tandoori vegetable counter at your wedding for sure, your guests are going to enjoy the tandoori platter. Even your non-vegetarian health-conscious guests would be delighted to have a tandoori bar at the wedding.

Healthy Dishes From Different States Of India

India is a country of diversity when it comes to food, and each state has its unique taste. South India is famous for its healthiest south Indian meals, which include idli, appam, Pongal, etc. While Maharashtra is known for its unique blend of spices and herbs. You can have all the different cuisines from different parts of India.

Soups

Vegetable Soup

Tomato Soup without Cream.

Shorba

Rasam

Mediterranean Kale, Cannellini, and Farro Soup

Cabbage Soup

Vegetable Detox Soup

Lentil Soup

Quinoa Soup

Spinach and White Bean Soup

Kababs

Don’t miss to add a variety of kebabs on your wedding menu. Kababs are not only healthy but also sumptuous and delicious. Here is the list

Hara Bhara Kabab

Dahi Ke Kabab

Beetroot Kabab

Sabudana Seekh Kabab

Vegetable Seekh Kabab

Green Peas Kabab

Galouti Kabab

Broccoli Kabab

Chicken Kabab

Fish Kabab

Mutton Galouti Kabab

Don’t miss to add mint and coriander chutney to the menu.

South Indian Food Items

Appam and Sambar

Steamed Idlis

Vegetable Idlis

Puttu

Oats Idli

Oil-free Dosa

Oil-free Uttapam

Oil-free Aviyal

RELATED:

Latest Indian Wedding Food Menu Lists

Tips for Food Truck Catering for Your Wedding

Non-Vegetarian:

Grilled fish

Fish Curry without Oil with Steamed Rice

Steamed fish with Green Chutney

Maharashtrian Food Items

Aamti

Varan

Zunka Bakri

Patal bhaji

Koshimbir

Sol Kadhi

Bhaat or Plain Rice

Non-Vegetarian

Matnacha Rassa

Varhadi Rassa

Pandhra Rassa

Healthy Dishes From Different Countries Of The World

When it comes to international cuisines, there are endless options to choose from, like Mexican, Italian, Thai, Chinese, Japanese, so on and so forth. Here are some of the dishes that you can consider adding to your healthy wedding menu.

Italian

Pizza and pasta lovers can’t be ignored at the wedding. The best part is there are some healthy and yummy options for them…. Here is the list

Whole-wheat vegetable pasta tossed with tomato sauce without cream

Whole-wheat spinach pasta with roasted broccoli and bell pepper

Thin crust whole-wheat pizza with vegetable toppings, without cheese

Thin crust pizza

Minestrone soup

Italian Garden Salad with Italian dressing

Chinese

When it is about food, Chinese food can’t be ignored. The best thing is we have many healthy options in Chinese cuisine as well. Here is the list���…

Sautéed greens with Garlic

Lettuce wraps

Lemongrass vegetable and noodle soup

Vegetable clear soup

Steamed or sautéed vegetables with steamed rice

Steamed fish

Chicken tossed with lots of vegetables

Japanese

Miso soup

Gyoza (Mushroom and Tofu Potstickers)

Sushi

Seaweed Salad

Japanese Edamame

Steamed or sautéed vegetable

Japanese Soba Noodles

Yakitori Chicken with Garlic, Ginger and Soy Sauce (Grilled chicken)

Japanese Style Grilled Fish

Mexican

Avocado Strawberry Spinach Salad with Poppyseed

Mexican Street Corns

Vegetables with salsa

Mexican Bean Salad

Mexican Chopped Salad

Mexican Corn Salad

Burritos

Fish Taco Salad

Mexican Nacho Soup

Mexican Tomato Soup

Mexican Vegetable Soup

Burritos

Thai

Vegan Thai Soup

Tom Yam Soup

Thai Soup

Papaya Salad

Chopped Thai Salad Sesame Oil

Crunchy Thai Salad with Peanut Dressing

Raw Mango Salad

Steamed or sautéed vegetables

Thai Style Steamed Fish

Thai Style Steamed Chicken

Thai Curry with Steamed Rice

Drinks

Chuck all those carbonated drinks and add healthy drinks to your wedding menu. Here is the list:

Aam Panha

Buttermilk

Mango + Pineapple Agua Frescas

Beet Grapefruit Green Juice

Badam Milk

Kesar Milk

Frosty Basil Lemonade

Lassi with Maple Syrup or Honey

Hot Cocoa

Fruity Green Juice

Lemon Water

Shikanji

Most of these drinks will not only beat the heat but also will make your guests feel refreshed and energetic.

RELATED:

Trending Cocktails that you Must Include for Your Wedding Bar Menu

Rotis & Parathas

Chuck People who can’t go without roti in a day, you can have the following options for them:

Ragi Roti

Misi Roti

Tava Roti or Fulka

Tandoori Paratha

Multigrain Roti

Curries & Lentils

No or less oil curries can also be added to make your wedding menu a complete and healthy cuisine. Here are the options:

Durbari Dal

Palak Kadhi

Kofta Makhani (Without Butter)

Spicy Broccoli Sabzi

Sabzi Pasanda

Healthy Sweets

A wedding without sweets can’t be imagined, especially in India. Here are some healthy and delicious options to go with.

Dates and Nuts Kheer (Sugar-Free)

Elayappam

Grilled Almond Barfi

Fig Mousse

Sugar-Free Rice Pudding

Raitas

Vegetable Raita

Cucumber Raita

Pineapple Raita

NOTE: Avoid all gravy items that are full of cream, butter, and oil. And your wedding menu will automatically be healthy and dieter friendly.

Summing it up…..

Just add these food items in your Healthy Wedding Menu, it is sure to become the talking point. These food items are dieter friendly options. Not only all these food options are healthy, but also they are delicious. Even your other guests would not mind savoring all these foods. Having these foods added to your wedding menu will make all your guests eat lavishly. Now, none of your wedding guests would return an empty stomach even when they are on a diet.

[healthyworthyofficial]

Cooking with Fresh Mint – Kalyn's Kitchen

posted by Kalyn Denny on June 6, 2020 I like contemporary mint in summer time salads and different fascinating dishes, and this publish has my favourite concepts for Cooking with Fresh Mint! This has all of the recipes it's worthwhile to use your contemporary mint, plus some ideas for rising mint with out it taking up your yard!  PIN Cooking with Fresh Mint to attempt some recipes later!

I’m a very long time gardening fan and my weblog is stuffed with recipes utilizing backyard produce and contemporary herbs. Many years in the past I wrote a sequence of posts on the weblog referred to as Cooking Tips for Gardeners, the place I spotlighted an ingredient and shared my favourite recipes utilizing it. This summer time I’m feeling like extra folks than ever can be involved in rising their very own meals, so I’ve determined to replace these posts to make them extra helpful and embody present recipes. So as we speak let’s give a giant cheer for mint, which begins within the backyard extremely early and lasts lengthy into the autumn. Mint is one thing that completely everybody can develop efficiently, and the distinctive taste provides that additional one thing to so many dishes! I like contemporary mint, and have some favourite methods to make use of it, and over the previous couple of years I’ve actually expanded my horizons with this hearty backyard herb. So listed here are just a few ideas about Cooking with Fresh Mint and recipe concepts utilizing this flavorful herb.

Tips for Growing Mint:

Mint is an extremely hearty perennial that grows like a weed, however there are some things to find out about rising it.  First, and most necessary of all, if you're planting mint for the primary time it's VERY necessary to place it the place the plant is contained or your total yard will get taken over with mint. I used to have mint in a small raised mattress that was divided into thirds, so the mint is contained to the middle half. In my new home I've a hearty patch of mint by the storage door, and each simmer I've to wash out the border so it doesn’t forehead into the garden! In the previous I’ve used these plastic borders that you simply pound into the bottom to manage my mint, and it additionally grows effectively in pots.  Mint is straightforward to grown from seeds, and it may be began nearly any time through the rising season. But in order for you some mint to get pleasure from immediately, simply decide up a few mint vegetation from the gardening heart to get you began. You don’t want many vegetation, as a result of as I discussed above the mint will unfold and take over as a lot space as it might probably! It’s additionally a comparatively quick-growing plant. Other than that, the one different factor to find out about rising mint is to trim the ends of the stems when the plant begins to provide seeds.  (Trimming additionally helps the plant produce extra leaves, so snip away at your mint usually!) And mint could be frozen if you wish to preserve utilizing it when contemporary herb rising season is over.

What meals go with the flavour of contemporary mint?

Mint enhances so many different flavors, particularly summer time meals like tomatoes, eggplant, squash, cucumbers, watermelon, melons, and peppers. It goes effectively with different summery herbs like parsley, cilantro, basil, and dill and in addition with citrus flavors like lemon and lime, and spices like cumin, sumac, ginger, garlic, and curry powders or pastes.  But mint is far more versatile than many individuals understand, and I additionally love mint with beans, carrots, feta cheese, rooster, mushrooms, radishes, shrimp, mild-flavored fish, and combined herb sauces.  Enjoy these nice recipes utilizing mint from Kalyn’s Kitchen and a few of my running a blog associates.

Middle Eastern Tomato Salad is one among my all-time favourite issues to make with mint and this can be a recipe I made each summer time when the tomatoes and cucumbers are so good and contemporary mint and parsley is plentiful.

This Mediterranean Lettuce Salad with Purslane and Mint is one thing I may eat all summer time. And this salad is additional flavorful from the Sumac-Lemon Vinaigrette and loaded with wholesome components. (And in the event you’re not acquainted with purslane, it’s a tasty extremely wholesome plant that grows like a weed; test it out!)

Roasted Summer Squash with Lemon, Mint, and Feta is a tremendous recipe for summer time squash, the place it’s roasted with the mint and lemon after which tossed with tangy Feta Cheese! I used to be skeptical concerning the concept of cooking squash with mint, however this was a wow for me!

Mint provides a pleasant contact to this Moroccan Cabbage Slaw with Carrots and Mint and the flavorful dressing has lemon and cumin!

Kalyn’s Tabbouleh with Almonds is a recipe I’ve made and loved for a few years. Nowdays it’s a carb splurge for me, however I do use a beneficiant quantity of almonds and many mint and parsley to stability out the bulgur wheat which makes it a extra carb-conscious model of Tabbouleh.

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta, and Two Herbs is a tremendous solution to prepare dinner eggplant, and the mix of mint and Feta is unbelievable on prime of the grilled eggplant.

Fattoush Lebanese Salad is likely one of the first salads I take into consideration when I've contemporary mint and parsley, and I take advantage of my favourite low-carb pita bread for this. And in the event you’ve ever loved Fattoush in a restaurant you’ll love this straightforward recipe for making it at house!

Thai Turkey Lettuce Wraps are a tremendous dish, and the contemporary mint actually shines right here with the opposite Thai flavors!

This Tomato and Cucumber Salad with Mint and Feta is a simmer traditional and there’s a particular preparation methodology right here that brings out the flavors.

And lastly, one other recipe with so a lot of my favourite flavors is that this Cucumber and Avocado Salad with Lime, Mint, and Feta.

Fresh Mint with Beans and Grains:

Chickpea and Edamame Salad with Lemon and Mint from Kalyn’s Kitchen Cannellini Beans in Mint Marinade from Kalyn’s Kitchen Bulgur Salad with Tomatoes, Cucumbers, Parsley, Mint, and Lemon from Kalyn’s Kitchen Quinoa Tabbouleh Salad from Kalyn’s Kitchen Garlicky Roasted Chickpeas with Feta, Mint, and Lemon from Kalyn’s Kitchen Chickpea Salad with Red Pepper, Mint, and Sumac from Kalyn’s Kitchen Chickpea, Barley, and Zucchini Ribbon Salad with Mint and Feta from The Kitchn Red Rice and Mint with Soy Dressing from White on Rice Couple Quinoa Salad for a Crowd from Vintage Mixer

Fresh Mint with Salads:

Whole Wheat Orzo with Cucumber, Mint, Feta, and Olives from The Perfect Pantry Spicy Shredded Carrot Salad with Mint from Kalyn’s Kitchen Thai Cabbage Slaw from Kalyn’s Kitchen Thai Cucumber Salad from Kalyn’s Kitchen Cucumber Salad with Mint and Feta from Simply Recipes Thai-Flavored Raw Broccoli Salad with Mint and Peanuts from Kalyn’s Kitchen Israeli Salad with Pickles and Mint from The Shiksa within the Kitchen

Fresh Mint with Vegetables and Fruits:

Spicy Grilled Eggplant with Red Pepper, Parsley, and Mint from Kalyn’s Kitchen Melon with Lime, Peanut, and Mint Topping from The Perfect Pantry Greek Stewed Swiss Chard with Tomatoes, Mint, and Lima Beans from The Taste Space

Fresh Mint with Meat, Poultry, or Fish:

Spicy Shrimp and Cucumber Salad with Lemon, Mint, and Cumin from Kalyn’s Kitchen Middle Eastern Spicy Ground Beef with Mint, and Cilantro from Kalyn’s Kitchen Grilled Middle Eastern Turkey Burgers with Yogurt Sauce from Kalyn’s Kitchen Lamb Chops with Cilantro-Mint Sauce from Leite’s Culinaria

More Fresh Mint in Sauces, Dressings, and Dips:

White Bean Dip with Kalamata Olives and Mint from Cookin’ Canuck Roasted Red Pepper Dip with Feta and Mint from Kalyn’s Kitchen Vegan Basil Mint Parsley “Pesto” from Gluten-Free Goddess Mint Chutney from The Perfect Pantry Mint and Coriander Chutney from eCurry

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[acresoflentils]

100 Budget Vegetarian Menus For All Occasions

All come out to under $2/person under ideal shopping circumstances where I live (small city in western Washington), and even under less than ideal shopping circumstances, they should still be pretty cheap if you don’t live in a food desert.  All menus have at least 600 calories and at least 20 grams of protein.  (I was keeping track of calorie counts as a rough estimate of “will this reasonably nourish a full-grown human?” to make sure I didn’t drastically over or under-shoot, but these are not intended to be diet menus.)

South American (Andean): Peanut Soup (mashed potatoes, peanut butter, chopped onion, seasonings), salsa, hard boiled eggs, carrot sticks - Total: $1.17 Calories: 687  Protein: 28

Italian-American: Spaghetti with homemade lentil "meatballs" and cheese, cabbage salad (shredded cabbage and carrots with olives and Italian dressing) - Total: $1.25  Calories: 766  Protein: 35

English: Mushy peas, oven fries, carrot sticks, bananas and “custard” (flour, butter, and milk hasty pudding) - Total: $1.03 cents  Calories: 812  Protein: 27  Lighter option: skip the custard sauce, sprinkle the banana with a little cinnamon sugar: Calories: 600  Protein: 21

Baked potatoes, lentil chili (lentils cooked with onions and seasonings), glazed carrots (with butter or margarine and brown sugar) - Total: $1.05  Calories: 738  Protein: 25  Lighter option: Plain carrots with a little soy sauce & herbs instead of butter and sugar.

Good brown stew (pinto beans, potatoes, carrots, onion, dumplings), homemade garlic toast - Total: 88 cents  Calories: 800  Protein: 22  Lighter option: skip the garlic bread, have veggie crudites on the side.

East African: Irio (potatoes mashed with split peas and corn kernels), homemade chapatis, kachumbari salad (raw cabbage + spicy canned tomatoes), baked sweet potato - Total: $1.28  Calories: 756  Protein: 29

Lentil meatballs and gravy over mashed potatoes, peas and carrots -Total: 93 cents, Calories: 804  Protein: 30

Chickpea stew with dumplings and vegetables (potatoes, carrots, onions, green peas), baked squash - Total: $1.65  Calories: 671  Protein: 22 grams

Indian: Curried lentils and vegetables (carrots, spinach, and potatoes) over rice, homemade chapatis - Total: $1.  Calories: 686  Protein: 32

Central European: Lentil meatballs and gravy, boiled potatoes, sweet and sour cabbage (cabbage with apple, vinegar, and brown sugar) - Total: 94 cents  Calories: 747  Protein: 27 grams

Split pea soup (with carrots and potatoes), savory cabbage (cabbage with sauteed onions and barbecue sauce), garlic bread -Total: $1.02  Calories: 708  Protein: 22.5 grams

Egg, potato, and onion omelet, broccoli with garlic butter, cheese toast - Total: $1.17  Calories: 668 Protein: 27 grams

Taco bean soup (black beans, canned tomatoes, canned corn, onion, seasonings), quesadillas (tortillas, cheese, salsa), carrot sticks, pan-fried banana with cinnamon - Total: $1.88  Calories: 697  Protein: 28

Chili mac (macaroni, lentils, spicy canned tomatoes, cheese, onion), homemade coleslaw (raw shredded cabbage and carrots with sweet and sour mayo dressing) -Total: $1.30  Calories: 751  Protein: 32 grams

Tomato and pea soup, carrot sticks, cheese toast - Total: $1.33  Calories: 652  Protein: 29

Mexican: Spanish rice (rice with canned tomatoes and seasonings), savory pinto beans (pinto beans with onion and barbecue sauce), cabbage salad (raw cabbage and carrots with Italian dressing) - Total: $1.04  Calories: 783  Protein: 21

Indian: Curried split peas and carrots over rice, homemade chapatis, fruit salad (bananas, orange sections, a little cinnamon) - Total: $1.20  Calories: 702  Protein: 23

Italian-American: Minestrone (pasta, canned beans, vegetables, and seasonings), cheese toast, carrot sticks - $1.52  Calories: 689  Protein: 32

Italian-American: Pasta with mock alfredo sauce (pureed white beans, margarine, garlic powder), broccoli with herbs and cheese, garlic bread - $1.14.  Calories: 775 Protein: 25

East African: Sukuma wiki (cabbage, fried onion, and spicy tomato stew with canned kidney beans) over mashed potatoes, peanut butter-sweet potato pudding - Total: $1.50  Calories: 722  Protein: 26

Mexican-American: Tacos (pinto beans, chopped onion, raw cabbage, canned tomato, salsa, cheese, corn tortillas), carrot sticks, bananas with cinnamon-vanilla sauce - Total: $1.47  Calories: 824  Protein: 29

Egg and stir-fried veggie wraps (made with frozen broccoli, cabbage, onion, and homemade chapatis), baked sweet potatoes - Total: $1.26  Calories: 667  Protein: 26

Central European: Rumford soup (bean, potato, carrot, and barley soup), hard boiled eggs, sweet and sour cabbage -Total: $1.25  Calories: 759  Protein: 30

Chinese-American: Egg drop soup, stir-fried noodles and vegetables (broccoli, carrots, onion), rice, fruit salad (oranges and bananas) -Total: $1.48  Calories: 897  Protein: 28

Italian: All-in vegetable frittata (spinach, potato, carrots, onion), garlic bread, cabbage and carrot salad - Total: $1.48  Calories: 659  Protein: 26

Vegetable-barley soup, cheese toast - Total: $1.37  Calories: 645  Protein: 21 grams

Corned bean hash (lentils, potato, onions, seasonings) with fried eggs, glazed carrots, oranges - Total: $1.47  Calories: 702 Protein: 28

Macaroni tomato souffle (baked mac and cheese with canned tomatoes and beaten egg), peas and carrots -Total: $1.18 Calories: 796  Protein: 32

Homemade Bean loaf (made with pinto beans and lentils for the protein and oats for the starchy component), mashed potatoes and gravy, peas and carrots -Total: 90 cents  Calories: 708  Protein: 26 grams

Breakfast for dinner (pancakes with bananas and cinnamon, scrambled eggs,fried potatoes, orange juice, milk) - Total: $1.18 cents  Calories: 869  Protein: 27

Chicken-fried oatmeal cutlets (fried seasoned oat and mashed potato patties) and gravy, devilled eggs, homemade coleslaw - Total: 88 cents.  Calories: 757  Protein: 24

Hearty pasta salad (with carrots, peas, corn, and canned kidney beans), fresh apple - $1.48  Calories: 832  Protein: 27

West African: Groundnut chop (lentil-vegetables stew with peanut butter and spicy tomatoes), rice, baked sweet potatoes -Total: $1.30  Calories: 744  Protein: 30

Scottish: Scotch broth (barley-split pea-root vegetable stew), homemade oatcakes with cheese - Total: $1.34  Calories: 826  Protein: 35

Scottish: Minches and mash (stewed lentils with carrots and onions over mashed potatoes), carrot sticks - Total: $1.01  Calories: 652  Protein: 26

Baked beans (from scratch), toasted tortillas, cabbage-apple salad with evaporated milk dressing and sunflower seeds - Total: 97 cents   Calories: 764  Protein: 24

Split pea soup, cabbage-apple salad with evaporated milk dressing, bread and butter pudding - Total: $1.32  Calories: 843  Protein: 32

Indian: Palak panir (curried tofu and spinach), rice, chapatis, carrot halwa (carrot-milk pudding) - Total: $1.58  Calories: 855  Protein: 33

Scottish: Burns Night: Homemade vegetarian haggis, neeps and tatties (mashed turnips and potatoes), mock cranachan (yogurt, toasted oatmeal, and jam parfait) - Total: $1.50  Calories: 882  Protein: 25  With one potato: $1.38  Calories: 752  Protein: 22  Using raspberry preserves instead of strawberry spread: $1.57, 872 calories

Indian: Punjabi dal (lentils and kidney beans in a creamy tomato curry sauce) on rice, fruit salad (banana and orange) - Total: $1.62  Calories: 732  Protein: 31

Bean loaf and gravy, hedgehog potatoes, carrot-raisin-orange salad (raw grated carrots, oranges, raisins, evaporated milk dressing, cinnamon) - Total: $1.07  Calories: 750  Protein: 24

Indian-American: 3-P Curry (peanuts, peas, potatoes), rice, cabbage-orange salad -Total: $1.27  Calories: 730  Protein: 22

Central European: Beans...er... Schnitzel? (breaded sauteed bean cutlet), hedgehog potatoes, sweet and sour cabbage - Total: 88 cents, 707 calories, 26 protein

Baked Spaghetti (with lentils, vegetables, tomato sauce, and cheese), cabbage-orange salad (raw cabbage, oranges, Italian dressing) - Total: $1.45  Calories: 667  Protein: 30

Italian: Pasta e fagioli (pasta, bean, tomato, and onion soup), garlic toast, broccoli with lemon butter - Total: $1.35  Calories: 826  Protein: 28

Thai: Thai Chickpea Salad (raw cabbage and carrot salad with canned chickpeas, peanut butter dressing, and crispy fried onions), Rice, Thai Iced Tea -Total: $1.17  Calories: 728  Protein: 25

British: Shepherdess Pie (vegetarian shepherd's pie with lentils and vegetables topped with mashed potatoes ), Cabbage-Apple Salad with evaporated milk dressing - Total: $1.80  Calories: 857  Protein: 31

Italian: Scallobeanie (Italian-seasoned bean cutlet, coated with egg and crumbs and sauteed), spaghetti marinara, cabbage salad - Total: 91 cents, 648 calories, 30 protein.  With garlic bread: $1.05  Calories: 868  Protein: 33 grams

Cantonese-American: Tofu chow mein (tofu, ramen noodles, celery, onion), fried rice, fruit salad (banana and orange), green tea - Total: $1.80  Calories: 906  Protein: 26

Greek: Eastern Mediterranean Bean Cutlet (flavored with garlic, parsley, oregano, lemon pepper, and a touch of cinnamon), Greek salad (raw cabbage with diced canned tomatoes, olives, marinated tofu "faux feta," and Italian dressing mixed with lemon, garlic, and oregano), oven fries -Total: $1.74  Calories: 839  Protein: 34

Italian: Antipasto (homemade hummus (mashed chickpeas mixed with peanut butter, vinegar or lemon juice, salt, and garlic) and crackers, faux feta, marinated vegetables, olives), cacio e pepe (spaghetti with cheese and pepper) - Total: $1.24  Calories: 749  Protein: 26

Salvadoran: Red beans, pupusitas (fat homemade corn tortillas) with cheese and salsa, curtido (cabbage-carrot-onion slaw with a spicy vinegar dressing) - Total: $1.30  Calories: 694  Protein: 34

Homemade baked beans, buttered corn cakes, carrot-orange-raisin salad - Total: 98 cents  Calories: 793  Protein: 22

Polish: White bean, barley, and mushroom soup, hard boiled eggs, string beans polonaise (with buttered cracker crumbs) - Total: $1.47  Calories: 700  Protein: 30

Filipino: Filipino barbecue tofu, rice, coconut stringbean stew, faux flan (baked custard with caramelized brown sugar topping) - Total: $1.64  Calories: 807  Protein: 28

Japanese: Sukiyaki (tofu, spinach, celery, ramen noodles, onion, seasonings), rice, green tea - Total: $1.83  Calories: 675  Protein: 31

Brazilian: Feijoada Vegetariana: black beans, rice, greens, garnishes, oranges -Total: $1.71  Calories: 682  Protein: 28

Indonesian: Kitchip tahu (Indonesian spicy-sweet tofu), rice, mixed vegetables with peanut sauce, fried banana, sweet tea - Total: $1.78  Calories: 717  Protein: 25

Ethiopian: Ethiopian-style lentils, chapatis, vegetable alekha (mixed vegetable stew), baked sweet potato - Total: $1.76, 721 calories, 28 protein

Romanian: Stuffed cabbage rolls (with lentil and rice filling, baked in tomato sauce), polenta with sour cream and garlic, Romanian carrot/orange salad (with a yogurt-OJ dressing) - Total: $1.43  Calories: 744  Protein: 27

Russian: Kotlety (breaded sauteed bean cutlet - onion and parsley flavored), vinegret salad (potato and vegetable salad with vinaigrette dressing), tea with jam - Total: $1.39  Calories: 816  Protein: 35

Korean: Bibimbap (rice bowl with tofu, vegetables, sesame-soy sauce, and fried egg), quick kimchi (spicy quick-pickled cabbage), Korean-American apple cinnamon punch (fresh apple with diluted pancake syrup, cinnamon, and sunflower seeds)  Total: $1.79  Calories: 673  Protein: 29 grams

Mini-pizzas (with homemade chapati crust), carrot sticks and ranch dressing dip, orange or grape julius -  Total: $1.40  Calories: 686-701  Protein: 24

Romanian: Polenta with cheese and tomatoes, Romanian-style refried white beans, sweet and sour cabbage - Total: $1.37, 700 calories, 27 protein

New Englander: Corn Chowder, Baked Beans, Indian Pudding (polenta with molasses) - Total: $1.33, 910 calories, 26 protein

French: Pate faux gras (lentil and onion pate) and crackers, potage parmentier (potato and onion soup), sweet carrots  - Total: $1.40  Calories: 909  Protein: 23

Italian-American: Lasagna (with vegetables, cheese, and tofu), garlic bread, cabbage salad - Total: $1.44  Calories: 726  Protein: 27

Italian-American: Fettuccini with golden vegetable sauce (based on carrots, canned corn, and evaporated milk), broccoli and kidney beans with lemon butter, fruit salad (apple and banana) - Total: $1.65  Calories: 845  Protein: 22

Oceanian: New Guinea Casserole (kidney beans, potatoes, spinach, canned tomatoes, canned coconut milk, seasonings), fried bananas, sweet potato pudding - Total: $1.60  Calories: 819  Protein: 31  With canned beans: $1.77  Calories: 739  Protein: 25

Sixties Counterculture: Hippie Bean Casserole (main ingredients are white beans, corn, tomatoes, and brown rice, topped with grated cheese and crumbs), mixed green salad (cabbage and carrots with sunflower seeds and Italian dressing), herb tea - Total: $1.41  Calories: 807  Protein: 31

Central European: Lentil balls with sauerbraten-style gingersnap gravy, fried potatoes and onions, green beans with buttered crumbs - Total: $1.28  Calories: 753  Protein: 28

Oatmeal cutlets, potato salad (with hard boiled egg, pickles, celery, and a mayo-based dressing), oranges - Total: $1.44  Calories: 841  Protein: 22

Italian-American: Bean cutlets pizzaiola (scallobeanie cutlet with canned tomatoes, basil, oregano, and garlic), broccoli and onions with lemon butter, garlic bread - Total: $1.48  Calories: 744  Protein: 27

French: Oeufs a la tripe (hard-boiled eggs and onions in seasoned white sauce) over mashed potatoes, carrots with maitre d’hotel butter (butter flavored with lemon, parsley, salt and pepper), poached pears (canned pears with vanilla and cinnamon) - Total: $1.46  Calories: 799  Protein: 25

Russian: Stringbean stroganoff (canned stringbeans and mushrooms in a sour cream and paprika-enriched white sauce over noodles), stuffed eggs, pickled beets - Total: $1.57  Calories: 743  Protein: 27

Indian: Chickpea and vegetable biryani (rice, chickpea, and vegetable casserole with a lot of Indian spices), raita (yogurt and vegetable salad), mango lassi (milk, yogurt, and mango nectar drink) - Total: $1.71, 739 calories, 26 protein

Norwegian: Norwegian beanballs (white bean based beanballs seasoned like Scandinavian meatballs) with milk gravy, parsley potatoes, sweet carrots, pickled beets  - Total: $1, 871 calories, 28 protein

French: Crudités (carrot sticks and olives), Haricots Gratinées (French baked bean casserole - like a vegetarian cassoulet), Pommes Lyonnaise (fried potatoes and onions with parsley) - Total: $1.70  Calories: 809  Protein: 25

Persian/Iranian: Khoresht Gheimeh (Persian meat and split pea stew - using TVP for the meat here - flavored with tomato, onion, lime, and Persian spices), oven fries, pretty pilaf (rice with cinnamon, carrots, raisins, and sunflower seeds) - Total: $1.22  Calories: 761  Protein: 32

Fried wham steaks (bean cutlets with peanut butter, sesame oil, and brown sugar), with milk gravy, fried potatoes, fried apples and onions -Total: $1.49  Calories: 851  Protein: 28

Czech and Slovak: Halusky (buttered cabbage and egg noodles) with a fried egg, apple charlotte (apple and bread pudding served with evaporated milk) - Total: $1.23  Calories: 914  Protein: 25

Tex-Mex: Chili Non Carne (mixed bean chili with TVP, tomatoes, and vegetables), cornbread, carrot sticks - Total: $1.56  Calories: 743  Protein: 32

Indian: Indian Bean Cutlet with spicy tomato gravy, curried rice with peas - Total: $1.09  Calories: 749  Protein: 30

Moroccan: Vegetarian tagine (chickpea stew with as many veggies as you can manage and Moroccan spices) with millet, oranges, cinnamon cookies, mint tea if you have it - Total: $1.86  Calories: 840  Protein: 22

Norwegian: Fiskboller (white bean balls, seasoned like Norwegian fishballs) with gravy, hedgehog potatoes, buttered spinach - Total: 88 cents, 732 calories, 28 protein

Ashkenazic Jewish: Shabbos Dinner: Gefilte Physh (mock gefilte fish balls made with cornmeal and mashed potatoes), Tofu Brisket with vegetables (tofu pot roasted with vegetables and onion soup mix), mashed potatoes, Carrot and Raisin Tzimmes (carrots and raisins with butter/margarine, sugar, and lemon) - Total: $1.88  Calories: 936  Protein: 25

Roman Cena: Olives, Roman lentilburgers (lentil meatballs seasoned with pepper, garlic, soy sauce, mild curry powder, and grape juice) with fried onions and gravy, barley porridge, carrots with "wine and garum" (grape juice and soy sauce) - Total: $1.17  Calories: 676  Protein: 27

Victorian Dinner: Mock Turtle Soup (black bean soup) with egg, celery sticks, simple and delightful carrots (carrots and potatoes mashed together), baked apple with brown sugar, cinnamon, and evaporated milk - Total: $1.86  Calories: 866  Protein: 29

Dining In The Days Of Good Queen Anne: Savoy soup (cabbage and onion soup with dry toast croutons), fricassee of kidney beans (kidney beans stewed with fried onions), pickled beets, rich rice pudding (custard type rice pudding seasoned with nutmeg)  Total: $1.28  Calories: 816  Protein: 27

Dining in the Middle Ages: Hanoney (scrambled eggs with fried onions), roasted root vegetables (carrots and turnips) with camelyne sauce (bread-thickened sauce with sugar, vinegar, grape juice, and sweet spices), oatcakes, perys en composte (canned pears in cinnamon and grape juice)  Total: $1.85  Calories: 863  Protein: 25

Dining For Victory: Deluxe Woolton Hunt Pie (vegetable and lentil deep dish pie with oatmeal-thickened interior gravy and a potato-cheese pastry top crust) with gravy, cabbage and apple salad with evaporated milk dressing - Total: $1.71  Calories: 822  Protein: 25

Dining For Victory: Hamburg Deep-Dish Pie (lentil-TVP pie with tomato gravy and biscuit crust), Scalloped Carrots  - Total: $1.02, 745 calories, 26 protein

Australian: Kangaroo tail soup (pinto bean and barley soup), toast, broccoli with lemon butter - Total: $1.55  Calories: 746  Protein: 24

Szechuan-American: Szechuan cabbage with tofu (cabbage and tofu with soy sauce, hot pepper, garlic, ginger, and vinegar), dandan noodles (ramen noodles with a sweet and spicy sesame-peanut butter sauce), rice, green or black tea - Total: $1.44  Calories: 911  Protein: 31

American Jewish: Happy Hanukkah!: Tofu brisket, potato latkes (grated potato pancakes) with sour cream and/or applesauce, french toast jelly donuts (jam sandwiches dipped in beaten egg and cooked like French toast) - Total: With sour cream: $1.55  Calories: 754  Protein: 28.  With applesauce: $1.64  Calories: 754  Protein: 27

Forget the brisket, let there be latkes!”: 2 Latkes, french toast jelly donuts, sour cream AND applesauce - Total: 98 cents, 715 calories, 20 protein.

Egyptian: Hummus with flatbread (homemade chapati), mujaddara (lentils and rice with fried onions), Egyptian coleslaw (raw cabbage and carrots with a lemony sour cream dressing): Total: $1.47  Calories: 843  Protein: 33

American Southern: Oatmeal cutlets with milk gravy, butter beans (with sesame oil, brown sugar, onions, salt, and hot sauce), Southern-style greens (cabbage with soy sauce, garlic, red pepper, vinegar, salt, and hot sauce), cornbread - Total: $1.48  Calories: 894  Protein: 26

Louisianan: Red beans and rice with marinated onions, hors d’oeuvres (olives and celery sticks), Louisiana-style greens (cabbage with onions, garlic, red pepper, etc.) - Total: $1.22  Calories: 714  Protein: 21

South American (Andean countries): Locro (cheese and potato soup), salsa, ensalada de acelgas  (cold cooked spinach with lemon juice and olives) - Total: $1.70  Calories: 754  Protein: 28

Shore Dinner: New England physhcakes (as Norwegian Bean Balls, but replace some of the oats with mashed potato and season like New England fishcakes), corn oysters (little pan-fried corn kernel fritters),sugar and vinegar coleslaw - Total: 99 cents, 744 calories (764 if you put catsup on your corn oysters), 27 protein

[voyagehole9-blog]

September Seasonal Produce Guide

Late Summer and Early fall leads to heavy loads at the farmers market and thus very long lists in this Seasonal Produce Guide for September.  Bear with me because there are so many good recipes to enjoy right now!  Fruit is still making a good appearance as are all of the vegetables and you can’t forget the big, busty, ripe tomatoes right now!  This time of year I love making a big batch of marinara to store up for the winter. I also serve this One-Pan Farro with Tomatoes, Sausage, and Kale  frequently for a quick dinner and a big bowl of apples once again graces our kitchen island.

Though I’ve given you plenty of ideas below for recipes, I also wanted to add a few end of harvest ideas for you.  Just pick one of the ingredients listed above and find a way to store it up for a mid-winter celebration.  This year try shucking a lot of corn to freeze for winter meals, or make your own jam (this maple vanilla apricot jam is a little taste of heaven), can some peaches in this honey simple syrup (one of my favorite things to enjoy mid winter), or try your hand at pickling – this strawberry pickled radish recipe is fun and I always make at least one batch of these pickled vegetables every year.

I look forward to seeing what all of you are making this harvest season.  Don’t forget to tag your seasonal food photos with #eatseasonal!

Apples

Salmon with Apple, Cucumber, Avocado Salsa (pictured above)

Apple Fennel Salad

Sweet Potato, Apple, Cranberry Saute with Hazelnuts

Peach Apple Sauce

Maple Cashew Baked Apples by Cookin’ Canuck

Blackberries

Berry Frangipane Brioche Toast

Triple Berry Coffee Cake with Walnut Streusel

Almond Torte with Blackberries

Berry Scones

Arugula Salad with Blackberries and Chèvre by Cafe Johnsonia

Blackberry and Almond Coffee Cake by Floating Kitchen

Broccoli

Broccoli and Cheese Soup

Roasted and Charred Broccoli with Pasta (vegan)

Roasted Broccoli Stuffed Shells (pictured above)

Slow Cooker Cheesy Broccoli and Chicken with 3 grains

Healthy Broccoli Salad

Cheesy Baked Quinoa with Chicken and Broccoli

Slow Cooker Vegetable Curry

Cabbage

Thai Chicken Cabbage Wraps with Peanut Sauce by Floating Kitchen

Lean Grilled Hamburgers with Hot Sauce Cabbage Slaw by Cookin’ Canuck

Asian Cabbage Slaw with Mint and Scallions by The Lemon Bowl

Carrots

Honey Roasted Carrots with Goat Cheese and Pomegranates

Butternut Squash, Carrot and Orange Soup

Classic Carrot Cake

Spanish Carrots with Fennel and Toasted Hazelnuts

Carrot and Date Bran Muffins

Creamy Carrot Soup with Crispy Chickpeas (dairy-free)

Carrot Cake Cookies (vegan and gluten free)

Cauliflower

Kung Pao Cauliflower

Cauliflower Chickpea and Kale Tacos

Cauliflower Fried Rice

Quinoa Crusted Cauliflower Steaks

Cauliflower Pizza Crust

Cauliflower Couscous Greek Salad

Chilies

Slow Cooked Chicken with Roasted New Mexico Green Chilies

Green Chili Cream Cheese for Bagels by Project Domestication

Corn

Chicken Corn Chowder

Coconut Creamed Corn

Fresh Corn Cakes with Pulled Pork and Cherries

Sweet Potato Black Bean and Corn Salad (pictured above)

Farro Risotto with Squash and Corn

Bluberry Corn and Feta Salad

Cucumbers

Greek Yogurt Cucumber Salad Dressing

Chinese Cucumber Salad

Tzatziki Chicken Salad

Cucumber and Chickpea Salad with Creamy Za’ahtar Dressing by Project Domestication

Quick Refrigerator Pickles by Mountain Mama Cooks

Eggplant

Eggplant Rollatini with Pancetta and Spinach by Kitchen Confidante

Quinoa Crusted Eggplant Parmesan by Kitchen Confidante

Grilled Eggplant with Corn Chimichurri by Kitchen Confidante

Grilled Eggplant Parmesan Stacks by Flavor the Moments

Ratatouille Polenta Stacks by Project Domestication

Fennel

Apple Fennel Salad

Spanish Carrots with Fennel and Toasted Hazelnuts

Fava Bean and Fennel Risotto with Sautéed Radicchio (pictured above)

Orange Fennel Tea Cakes

Chickpea and Butternut Squash Soup with Fennel

Grapes

Roasted Chicken and Grapes over Polenta

Roasted Grape and Walnut Rice Pilaf

Chicken Salad with Grapes and Almonds

Green Beans

Roasted Pork Chops with Peaches and Green Beans

Curry Chicken with Green Beans

Green Bean Side Dish with Feta and Pecans

Easy Green Bean Salad by Simple Bites

Melons

Melon Coolers

Melon Rainbow Sherbet

Baked Salmon with Watermelon and Tomato Salad

Watermelon Mojitos

Watermelon Wedge Salad with Basil Goat Cheese and Almonds (pictured above)

Melon Caprese Skewers with Herb Oil by Floating Kitchen

Parsnips

Parsnip Hash Browns

Chicken and Root Vegetable Pot Pie

Parsnip Apple Soup by Kitchen Confidante

Sweet Potato, Turnip, Parsnip Latkes by Kitchen Confidante

Roasted Carrots Parsnips and Turnips with Thyme by Project Domestication

Peaches

Peach and Prosciutto Pizza

Peach and Ginger Cream Tart

Coconut Macaroon Filled Peaches

Canned Peaches with Honey Simple Syrup

Peach and Proscuitto Salad

Chicken and Peach Curry

Classic Peach Pie

Peach Buckle (similar to coffee cake)

Roasted Pork Chops with Peaches and Green Beans

Peach Ice Cream

Butterscotch Peach Ice Cream Sandwiches

Pears

Chocolate Pear Tartlets

Mashed Rutabaga with Ginger Roasted Pears

Pear Butter

Chopped Salad with Tomato, Avocado and Pear

Peppers

Roasted Red Pepper Sauce with Cashews

Egg Muffins with Peppers, Kale and Cheddar

Spanish Romesco Sauce

Roasted Vegetable Enchiladas

Roasted Cauliflower and Farro with Red Pepper Sauce

Pumpkins

Homemade Pumpkin Puree

Pumpkin Sweet Potato Pie

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Maple Granola

Pumpkin Bread with Maple Icing (pictured above)

Pumpkin Yogurt Waffles

Pumpkin Oatmeal with Pecans

Pumpkin Caramel Sauce

Potatoes

Yukon Gold Potato and Leek Soup with Sorrel

Potato Gnocchi (step-by-step guide)

Boiled Potatoes with Olive Oil, Basil and Mint by Cookin’ Canuck

Polenta Crusted Roasted Potatoes and Rosemary Hashbrowns by Simple Bites

Maple Bacon Red Potato Salad by Flavor the Moments

Radicchio

Fava Bean and Fennel Risotto with Sautéed Radicchio

Spaghetti with Radicchio and Chèvre by Cafe Johnsonia

Radishes

Chicken Gyro Bowls with Radishes

Strawberry Pickled Radishes

Farro Pesto Salad with Edamame and Radishes

Radishes with Vegan Coconut Butter by Cafe Johnsonia

Raspberries

Raspberry Popovers

Raspberry Apricot Galette (pictured above)

Beet Banana Raspberry Smoothie

Raspberry Coffee Streusel Muffins by Floating Kitchen

Summer Squash

Roasted Vegetable Pasta Sauce

Savory and Sweet Summer Squash Custard

Farro Risotto with Squash and Corn

Summer Squash Gratin by Project Domestication

Tomatoes

One-Pan Farro with Tomatoes, Sausage, and Kale

Marinara Sauce for Canning (pictured above)

Freezer Tomato Sauce

Strawberry Tomato Dessert Sauce

Homemade Bolognese Sauce

Tomato Gravy

Zucchini

Greek and Italian Zucchini Noodle Salads

Zucchini Chocolate Chip Cookies

Hazelnut Zucchini Bread

Zucchini Noodle Salad with Spicy Peanut Sauce

Quinoa Primavera with Zucchini

Source: https://www.thevintagemixer.com/september-seasonal-produce-guide-2/

[meal-paleo]

Chopped Thai Chickpea Salad with Curry Peanut Dressing http://bit.ly/2Nf0uUM

Beautiful plant-based Chopped Thai Chickpea Salad with a super flavorful curry peanut dressing. Healthy, easy to make and a great way to get your veggies in! #vegetarian #vegetarianrecipe #mealprepping

Chopped Thai Chickpea Salad with Curry Peanut Dressing http://bit.ly/2Nf0uUM

[guideseeder67-blog]

30 Incredible Recipes to Make in September

Aug 31

30 incredible, seasonal recipes to make in September! Enjoy a new recipe each day this month, and celebrate delicious produce all month long.

Happy September and Labor Day weekend! Summer technically isn’t over until September 22nd, so we have plenty of time for patio season, grilling, and hoarding as many fresh berries as possible. At the same time I think it’s appropriate to start whipping up cozy recipes with delicious Fall flavors. PUMPKIN ANYONE?

September is pretty much the best of both worlds and I’m sooo ready for it.

To kick off the month I rounded up 30 incredible, seasonal recipes for you guys to make for each day. These recipes are the perfect combination of fresh and comforting — you’ll find hearty salads, flavorful curries, and some of my absolute favorite side dishes. Get ready to pick the last of the basil in your garden, and then be sure to hit up your apple orchard to get these on your table asap.

If you make any of these recipes, be sure to leave a comment and let me know how you liked it! Snap a photo and share it in our private AK Community Facebook group – I’d love to see what you’re making. Enjoy, xo!

Apples

1. Chai-Spiced Healthy Apple Oatmeal Muffins

2. Homemade Slow Cooker Apple Butter (no sugar added!)

3. Healthy Apple Crisp

Basil

4. Peach, Goat Cheese & Basil Wonton Bites

5. Homemade Roasted Tomato Basil Soup

6. Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette

7. Roasted Strawberry, Basil, and Goat Cheese Crostini

Broccoli

8. Vegan Curried Broccoli Chickpea Salad

9. 20 Minute Garlic Parmesan Rigatoni with Chicken Sausage & Broccoli

10. Broccoli & White Cheddar Quinoa Mac and Cheese

Brussels Sprouts

11. Spicy Maple Dijon Grilled Brussels Sprouts

12. Kung Pao Chickpea & Brussels Sprouts Stir-Fry

13. Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon

Carrots

14. Maple Glazed Carrots with Goat Cheese & Pistachios

15. Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting

16. Chopped Thai Chickpea Salad with Curry Peanut Dressing

17. Healthy Carrot Cake Cookies (made with coconut oil + dairy free!)

Cauliflower

18. Thai Peanut Coconut Cauliflower Chickpea Curry

19. How to Make the Best Cauliflower Pizza Crust

Garlic

20. The Best Garlic Bread You’ll Ever Eat

21. Sesame Garlic Grilled Sweet Potato Fries with Yogurt Curry Dip

22. Wonderful Roasted Veggies with Parmesan, Olive Oil & Garlic

Grapes

23. Chicken Kale Waldorf Salad with Avocado & Goat Cheese

24. The Ultimate Fruit, Cheese & Nut Salad

Kale

25. Kale, Edamame & Quinoa Salad with Lemon Vinaigrette

26. Chopped Thai Kale Salad with Peanut Ginger Dressing

27. Shredded Brussels Sprouts & Kale Salad with Apple, Gorgonzola & Candied Pecans

Potatoes

28. Vegan Potato Salad with Herbed Tahini Sauce

29. Jalapeño, Pepper Jack & Turkey Bacon Quiche with Potato Crust

30. Roasted Garlic Basil Pesto Potatoes with Arugula

Pin these recipes:

Source: https://www.ambitiouskitchen.com/recipes-to-make-in-september/

[flutecattle9-blog]

Reader Favorites: Top 25 Recipes from 2018

Dec 26

The top 25 recipes from Ambitious Kitchen in 2018! These 25 incredible recipes are the most made, clicked on, and shared from AK readers all year long. From muffins and salads to the best paleo chocolate cake, these recipes are ones to make again and again.

It’s that time of year again – time to share the most popular Ambitious Kitchen recipes from 2018! I love putting this list together every year and seeing all of the amazing creations you guys have made and loved.

This years’ recipes were LIT. The best chicken soup, paleo chocolate cake that broke the internet (and that I tested about 10 times), melt-in-your-mouth tahini fudge, and so much more. Can’t forget about #AKZucchiniWeek and #AKPumpkinWeek. I’m already counting down to these holidays in 2019. There’s a delicious mix of meals, snacks and desserts that are absolute must makes if you haven’t already.

Take a scroll, make your favorites, and try a new one this week! I’ll be back in the kitchen whipping up a few of these this week, too. Thank you all for an incredible year of making magic in the kitchen, and remember to keep sharing your creations on Instagram with the hashtag #AmbitiousKitchen and in our Facebook group. xoxo!

1. One Pot Moroccan Chickpea Quinoa Salad

2. Homemade Roasted Tomato Basil Soup

3. Vegan Curried Broccoli Chickpea Salad

4. The Best Paleo Chocolate Cake with Paleo Chocolate Frosting

5. The Best Chicken Soup You’ll Ever Eat

6. Paleo Double Chocolate Tahini Banana Muffins

7. No Bake Salted Tahini Cookie Dough Fudge

8. Chunky Monkey Zucchini Banana Muffins

9. Vegan Banana Bread Cinnamon Rolls

10. Healthy Marbled Chocolate Pumpkin Muffins

11. Healthy Soft Pumpkin Cookies with Salted Maple Frosting

12. Salted Brown Butter Butterscotch Oatmeal Cookies

13. Butternut Squash, Chickpea & Lentil Moroccan Stew

14. Best Healthy Coleslaw Ever (no mayo!)

15. Homemade Healthy Peanut Butter Cups (low carb, vegan, gluten free)

16. Vegan Paleo Banana Muffins with Chocolate Chip

17. Thai Peanut Coconut Cauliflower Chickpea Curry

18. Healthy Lemon Bars (gluten free, dairy free & paleo!)

19. Chopped Thai Chickpea Salad with Curry Peanut Dressing

20. Healthy Peanut Butter Rice Krispie Treats

21. The Best Zucchini Brownies You’ll Ever Eat

22. 8 Homemade Healthy Salad Dressings that Literally Take 5 Minutes to Make

23. Grandma’s Healthy Bran Muffins

24. Mama’s Puerto Rican Chicken & Rice (Arroz con Pollo)

25. Salted Tahini Caramel Millionaire Bars (vegan + paleo)

Source: https://www.ambitiouskitchen.com/reader-favorites-top-25-recipes-2018/