#Ginger and Spice Roasted Sweet Potatoes

[askwhatsforlunch]

Ginger and Spice Roasted Sweet Potatoes

These flavourful Ginger and Spice Roasted Sweet Potatoes make an excellent side to both fish and meat, cooked with a Caribbean twist, and are best eaten with an episode of Death in Paradise! Happy Wednesday!

Ingredients (serves 3 to 4):

1 teaspoon Graines à Roussir

4 medium sweet potatoes

2 heaped tablespoons Petit Piment (Ginger and Onion Condiment)

3 tablespoons olive oil

Preheat oven to 200°C/395°F.

Spoon Graines à Roussir in a mortar, and thoroughly grind with the pestle. Set aside.

Peel and cube sweet potatoes. Add them to a a large baking dish. Sprinkle with ground Graines à Roussir, fleur de sel and black pepper. Add Petit Piment, and drizzle generously with olive oil. Gently but thoroughly toss with clean hands to combine and coat sweet potatoes in oil, Condiment and spices.

Place in the middle of the hot oven, and roast, at 200°C/395°F, 45 minutes.

Serve Ginger and Spice Roasted Sweet Potatoes as a main, with a fried egg, or as a side to Ginger and Rum Colombo Panga or Dwayne’s Sure Thing Chicken.

*GIF not mine

[butchfaith]

if im feeling better by tonight im gonna make the best most powerful soup known to man

[mike-wachowski]

reblog and tag ur answer so I can see please :)

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[wavypotatochips]

and for the mbappe recognition, can I request kylian's brother ethan feeling upset bc of how media pressures him to be like his older brother but he doesn't want to worry his family so he keeps it a secret, for some reason he feels like he can open up to kylian's gf and she gives him a pep talk saying he's gonna make his own legacy and accidentally kylian overhears it and feels so happy his little brother trusts her and how nice she is to him that he falls in love with her even more. u can give it ur own spin, this is just an idea, thank u in advance 💓

𝐑𝐞𝐥𝐲 𝐨𝐧 𝐦𝐞 | 𝐊𝐲𝐥𝐢𝐚𝐧 𝐌𝐛𝐚𝐩𝐩𝐞

𝘗𝘢𝘪𝘳𝘪𝘯𝘨𝘴: Kylian Mbappe x Female Reader

Word Count : 1.5k

𝘈𝘶𝘵𝘩𝘰𝘳𝘴 𝘕𝘰𝘵𝘦: SLAAAAAY MORE MBAPPE RECOGNITION!!! Of course I don't mind writing about anyone, but more Neymar and Mbappe please c; teehee Thank you so much for requesting!! I Hope you like how I represent your idea ˚ʚ♡ɞ˚!!

(っ◔◡◔)っ ♥ REQUESTS ARE OPEN, currently covered in college work so as of now uploads will mainly be on weekends. Thank you for your patience c’: ♥

Kylian asked you earlier in the day if you would mind picking up his younger brother from futebal practice because he wouldn't be able to, and of course you didn't mind. When it was time to pick him up from futebal practice, you did so and brought him home. Considering how much Ethan loved to stay to himself, you did not give his abnormally quiet conduct much attention, but you could still sense something was off. Ethan is currently in the living room scrolling through his phone as you are currently preparing dinner.

Ethan fiddles with his hair as he lets out another sigh seeing a sports channel talk about his performances and comparing him to his brother once more. Ethan is proud of his brother and will always be his number 1 supporter, but he hates how he always gets compared to Kylian. He especially hates when grown men on the sports channel talk about how he isn't good and he would never be like his brother. He tries his hardest to ignore the harsh criticism, but when you constantly hear about it- it tends to build up until you cannot take it anymore. This has been going on for a while now, and the one time he tried to talk to one of his teammates who he considered a best friend, he told him to just ‘try and brush it off’ as the media will always be negative. Well, he tried to listen to his best friend but as a 16 year old, it's not surprising that it can not simply be ignored when it feels as if the public only likes you because they think they have the potential to see your brother. He felt as if when people look at him, all they think about is Kylian Mbappe, not Ethan Mbappe. He begins to contemplate if he should talk to you or not because he does not want to worry you, but he knew you were someone he could rely on. You and his brother have been dating for 3 years now, and anytime there was a minor convince- you always helped him no matter what. He shuts off his phone, deciding it is best to talk to you and begins to make his way into the kitchen.

You were preparing dinner as he was debating what to do. You put on some music and begin to prep your ingredients, carefully chopping and measuring everything. The kitchen smells amazing as you sauté garlic and onions in olive oil, adding in diced tomatoes and a sprinkle of spices.

Next, you start on the main course. You're making grilled chicken marinated in a savory mixture of soy sauce, honey, and ginger. You pat the chicken dry and place it on the grill, watching as it sizzles and cooks to perfection. While the chicken is cooking, you start on the side dish. You're making roasted sweet potatoes with a hint of cinnamon and brown sugar. You slice the sweet potatoes into thin rounds, toss them in a mixture of spices and oil, and place them in the oven to bake.

You can hear Ethan's footsteps when he enters the kitchen, indicating that the music was not played at an excessive volume. "It smells nice," he says as he takes a seat on the bar stool. You smile hearing his compliment, "I'm making chicken and roasted potatoes with asparagus for us!  Although your brother is supposed to arrive home later than expected, I don't think we should go hungry until then, am I right?," you chuckle. He scratches the side of his head and nods in agreement before saying, "Hey ummm... Can we talk for a moment, Y/N.... ,"  he murmurs the final phrase, "There's been something that just has been bothering me." 

 "Of course," you say, sensing that he wants to open up to you about something personal. 

 "It's just that...I feel like I'm always being compared to Kylian, you know? Everyone's always asking me if I'm going to be as good as him or just the media constantly nagging my every move. If I mess up just once I just get so much hate, and it's like...I don't know if I can live up to that."

 You nod sympathetically. "I can imagine that's a lot of pressure. But you don't have to be Kylian, you know? You can be your own player." 

"But that's the thing," Ethan says, looking frustrated. "I want to be my own player, but it feels like everyone's always talking about how I compare to him. Even I do it to myself sometimes."

 "Well, you're not alone," you say, trying to reassure him. "Lots of people compare themselves to others, but it's not always a helpful way to think. You're talented in your own right, and you don't have to measure up to anyone else's standards.” 

Ethan seems to relax a little, nodding along. "Yeah, I guess you're right. But it's hard not to think about it when it's all people ever talk about."

"I get that," you say as you walk over to grab two plates from the counter. "But you should focus on your own progress and improvement, not what other people think or say.  And even though you're young, you have such a huge opportunity to keep on learning and growing as a player. You have so much potential and you're constantly improving."

"But I keep making mistakes," he says with a sigh as he watches you beginning to prep the plates.

"Mistakes are a part of learning.You're going to make mistakes, but that doesn't mean you're not good enough. It means you're growing and learning. You have so much potential, and I believe in you. Just keep practicing, keep pushing yourself, and don't worry about what anyone else thinks or says. You're doing great." You speak while you put food on both plates, along with a fork and a knife, on each plate. 

 He stays quiet for a moment as he takes in the words that you tell him. A small smile appears on his face, seeming to feel a little better. "Thanks. I guess I just need to work harder."

You take both plates and set them both on the kitchen island, moving one over to Ethan as you explain, "You don't need to work harder, you just need to believe in yourself."

"And if you're really upset about it, you can always talk to Kylian about it," you say as you start chopping the roasted chicken into smaller pieces. " We both know how unfavorable the media can be toward him, and I am not a futebol star like you, so my advice may not be the greatest."

Ethan looks thoughtful. "Yeah, I guess I could talk to him about it. Thanks for listening, though. I feel like I can trust you.” He takes a bite of the asparagus.

 "Of course I'm always here if you need to talk! And even though I'm not the best futebol player, if you ever need someone to talk to or to practice with, I'm here for you. I mean who knows, maybe I'll just cross you up." You both laugh, knowing that you could definitely not do that.

When you two were eating the delicious supper you had prepared, neither of you realized that Kylian had arrived home earlier than intended and had heard all you said.

Kylian quietly opens the front door of his house and makes his way to the kitchen. As he approaches, he can hear the sound of your voice, and his younger brother's voice responding. Curiosity piqued, he peeks around the corner and sees you sitting with his brother, giving him some advice and offering some kind words. He doesn't want to interrupt, so he decides to listen in. As he hears you speak, he can't help but feel a sense of pride and admiration for you. You have always been a kind and caring person, but to see you taking the time to give his brother such motivational words is truly inspiring. Kylian takes a step back and leans against the wall, listening in to the conversation. He hears you tell his brother that he's capable of anything he sets his mind to, that he has so much potential, and that he doesn't need to compare himself to anyone else. Kylian can see the look of appreciation on his brother's face, and he can feel his own love for you grow even stronger. He thinks about how lucky he is to have you in his life, and how grateful he is for all the times you have encouraged him and supported him. He thinks about how you have always been there for him, through thick and thin, and how you always believed in him even when he didn't believe in himself.

In that moment, Kylian knows that he's found someone truly special, someone who brings out the best in him and in those around her. He knows that he'll always be grateful for your love and support, and he can't wait to see where your journey together will take you two.

[najia-cooks]

[ID: A bowl full of a saucy lentil dish with a curved green chili for garnish. End ID]

العدس / L3des (Moroccan lentils)

Cumin, paprika, turmeric, and ginger complement the earthiness of the green lentils in this flavorful, filling dish.

This recipe is for a common, basic Moroccan home-cook preparation of lentils; other preparations also include diced potatoes, sun-dried cured meat (al guedid or al qadid / الݣديد or القديد), dried meat cooked in oil (al khli3 / الخليع), or squash.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

2 cups (375g) green lentils, soaked in cool water for about 40 minutes

1 large yellow onion, grated

4 cloves garlic, grated or chopped

1/2 Tbsp ground turmeric

1/2 Tbsp ground ginger

1/2 Tbsp cumin seeds, toasted and ground

1 tsp black peppercorns, toasted and ground

1/2 Tbsp ground sweet paprika

1 Mediterannean bay leaf (laurel)

1 tomato, peeled and grated (about 1/2 cup)

1 Tbsp tomato paste (optional)

One bunch (1/2 cup) flat-leaf parsley

1 1/2 tsp salt, or to taste

1/4 cup extra virgin olive oil

1 1/3 cup (800mL) water

Ground roasted cumin, paprika, or cayenne pepper, to serve (optional)

Instructions:

1. Pick over lentils for stones or other debris. Soak them in enough cool water to cover.

2. If using whole spices, toast black peppercorns on medium in a dry skillet for a few minutes until fragrant. Set aside. Toast cumin for a minute or two until fragrant. Allow spices to cool. Grind peppercorns and cumin with a mortar and pestle or in a spice mill.

3. Quarter and grate the tomato flesh-side-first, leaving the skin behind. You can also peel the tomato by placing it for one minute in just-boiled water, then removing its skin (if skin does not come off easily, soak for another minute); then purée it in a blender. Grate the onion and garlic, or pulse in a food processor.

4. Heat 3 Tbsp oil in a large pot on medium. Add onion, garlic, bay leaf, and parsley and cook, covered, for 2-3 minutes.

5. Add spices (turmeric, cumin, pepper, and paprika) and sauté until fragrant, about 30 seconds.

6. Add the tomato. Cover and cook for another 3-4 minutes.

7. Add the lentils and water. Bring to boil on high, then lower to a simmer. Cover and simmer until the lentils are tender, 25-30 minutes. Stir in the remaining 1 Tbsp of olive oil.

8. Simmer, uncovered, until the desired consistency is achieved. The dish should be very saucy, like a stew.

9. Add salt to taste. Serve with olive oil, sweet paprika, cumin, and cayenne pepper at the table to top. Pair with a crusty bread, such as khobz.

Spice profiles vary somewhat for this dish, but typically include turmeric, ginger, and black pepper. Paprika and/or cumin are often added; sometimes, coriander or bay leaf is added as well.

Cooking methods also vary significantly. Some preparations cook a selection of the ingredients in oil before boiling, as I have called for; others add all ingredients to a pot and bring them to a boil together.

[littlefaefeather]

Black Butler manga foods/drinks

I'm sure I missed some things, but it was all things that weren't really named or specified, or I couldn't tell with certainty what they were. @sebastian-ciel-mutual-bullying this is for you! feel free to take and use as you need o7 Book 1 breakfast: poached salmon and mint salad with toast, scones, and pain de campagne on the sides, ceylon tea horribly salty lemonade dinner: Japanese green tea, gyuutatakidon, Italian red wine, apricot and green tea mille-feuille dessert: orchard fruit cake with pears, plums, and blackberries dessert: deep-dish apple raisin pie milk

Book 2 assam tea afternoon tea: keemun and summer pudding of currants and other berries lunch: stuffed cabbage and minted potato salad chocolate earl grey afternoon tea: cornmeal cake of pears and blackberries salty rosehip herbal tea

Book 3 hot milk with honey or brandy peeled apple assam tea with milk oranges with shalimar tea steak and kidney pie and salmon sandwiches messy birthday cake and donburi strawberry-decorated birthday cake

Book 4 fish chai with ginger breakfast: shrimp curry and French toast with ginger mackerel with gooseberry sauce and cottage pie

Book 5 British-style Bengali chicken curry chicken curry afternoon snack: gateau au chocolat beef curry blue lobster with seven curries curry bun assam tea white darjeeling tea champagne sushi

Book 6 Christmas pudding cookies shaped like bones fish and chips, meat pies, bread

Book 7 rice porridge dinner: milk risotto with a three-mushroom medley, a pot-au-feu of pork and wine, and a warm apple compote with yogurt sauce

Book 8 oranges afternoon tea: chocolate macarons with fruits and three-berry shortcake

Book 9 custard cream puffs red wine white wine brunch: herring pie and spinach quiche dinner: curry, and chopped vegetables for an appetizer

Book 10 dinner: soybean hamburg steaks

Book 11 elevenses: darjeeling tea and petits fours tonkatsu, shougayaki, tonjiru, tonshabu, yakiton

Book 12 cake with strawberries on top

Book 13 spiny lobster saute, roast turkey, sticky toffee pudding, fairy cakes (cupcakes) warm milk with honey

Book 14 watered-down darjeeling tea darjeeling tea dinner: roast duck and gateau chocolat

Book 15 golden syrup sponge pudding tea cakes lemon myrtle souffle glace with milk tea

Book 16 lunch: beef mince pie

Book 17 dessert: strawberries, cream, and meringue (Eton mess) with a side of iced summer pudding

Book 18 chicken pie coffee and walnut cake

Book 19 ravioli (maultaschen) and wurst soup, stewed pork with herbs and spices (eisbein), and rote grutze (sour berries boiled and chilled to jelly, served with cream) evening snack: caramel macarons, coffee cream eclairs, dark chocolate florentines. black tea ceylon tea

Book 22 earl grey tea with orange almond cake and berry tarts

Book 23 smoked salmon sandesh (milk sweets)

Book 24 soft licorice candy apples

Book 25 berry-filled pudding fish and chips and steak and ale pie gulab jamun (fried balls of dough drenched in syrup)

Book 29 kidney pie, fish and chips, and ale wild-hare pie tapioca steak

Book 30 nilgiri tea breakfast: pea soup, meatballs, croissants, boiled egg, orange jelly chicken and steamed vegetable salad, oxtail stew, pain de campagne with butter oolong tea

Book 31 candy cigarettes

[placeofwonder]

new year, let's go! not resolutions so much as lists.

general:

walk up all 7 of my town's hills

make progress on my big cross stitch of a lighthouse

write a few stories without trying to make them good

pasta quest (11)

books:

finish Howards End

Orlando

The Hidden Life of Trees

re-read the Inkworld trilogy and then read the new sequel

start the Rivers of London series over from the beginning

at least one David Almond novel

at least one Discworld novel

cooking:

asparagus and chilli linguine (from Cook As You Are)

soba noodles with lime, cardamom and avocado (from my recipe binder)

sweet potatoes with caramelised onions (from Small Victories)

dill-pickled cherry tomatoes (from Cook As You Are)

spam musubi (from this recipe maybe?)

halloumi and pomegranate salad (from Comfort & Spice)

watercress with smoked almond goat cheese scoops & grapes in red wine syrup (from Home Made Winter)

goat's cheese puffs with salsa (from Midnight Chicken)

chickpea soup with sweet potato and feta crackers (from Home Made Winter)

okonomiyaki (from my recipe binder)

bánh xèo (from this recipe maybe?)

beef burrito with harissa (from Cookery Course)

chicken rice (from The Year of Miracles)

grilled shrimp with feta and tomatoes (from Small Victories)

maple soy glazed salmon (from Flavour)

grilled chicken (from Small Victories)

miso chicken milanese with soba noodles (from Comfort)

ginger beer chicken (from Midnight Chicken)

chicken and leeks (from Small Victories)

roast chicken (from Midnight Chicken)

chicken stew with dumplings (from Heroes' Feast)

salami and fig pizza (from Cookery Course)

spicy pepperoni quiche (from How Baking Works)

caramelised onion pissaladière (from GBBO Everyday)

raspberry ginger cream pancakes (from Real Food Real Fast)

crêpes with roasted cherries (from Gatherings)

baking & drinks:

chocolate chip cookies (from Midnight Chicken)

marzipan, sour cherries and chocolate chip cookies (from The Year of Miracles)

rye and orange cookies (from Scandinavian Baking)

zimtsterne (from Heimwehküche Backen)

black sesame and matcha sandwich biscuits (from Flavour)

scones (from Comfort)

lemon & poppy seed muffins (from How Baking Works)

ginger & lemon muffins (from my recipe binder)

gingerbread muffins (from How Baking Works)

"black moss" cupcakes (from Exquisite Exandria)

coconut drizzle cake (from Studentenküche)

olive oil and orange cake (from Small Victories)

blackberry and marzipan apple pie (from Flavour)

maple apple puffs (GBBO Everyday)

franzbrötchen (from Heimwehküche Backen)

start working my way through Brilliant Bread (2 down, see here – next up: wholemeal bread)

poppy seed bread rolls (from Heimwehküche Backen)

crunchy bacon soda bread (from GBBO Everyday)

focaccia (from The Year of Miracles)

basil lemonade (from my recipe binder)

spiced hot chocolate (from Gatherings and/or Flavour)

white chocolate coffee (from Home Made Winter)

[beautyandlifestyleblog86]

Nutrient-dense meal prep recipes that are both healthy and delicious -

1. Quinoa and Roasted Vegetable Bowls:

- Cook quinoa according to package instructions.

- Roast a variety of vegetables (such as bell peppers, zucchini, and broccoli) with olive oil, salt, and pepper in the oven until tender.

- Assemble bowls with quinoa, roasted vegetables, and a protein of your choice (such as grilled chicken or tofu).

- Drizzle with a homemade vinaigrette made with olive oil, lemon juice, and herbs.

2. Turkey and Sweet Potato Chili:

- Brown ground turkey in a large pot with diced onions and garlic.

- Add in diced sweet potatoes, canned tomatoes, black beans, and spices (such as chili powder, cumin, and paprika).

- Let simmer until sweet potatoes are tender and flavors have melded together.

- Divide into individual containers for easy grab-and-go lunches or dinners.

3. Salmon and Asparagus Foil Packets:

- Preheat oven to 400°F.

- Place a piece of salmon fillet on a large piece of aluminum foil.

- Add trimmed asparagus spears, cherry tomatoes, and sliced lemon on top of the salmon.

- Drizzle with olive oil, salt, pepper, and herbs (such as dill or parsley).

- Seal the foil packet and bake in the oven for 15-20 minutes, or until salmon is cooked through.

- Serve with a side of quinoa or brown rice.

4. Chickpea and Vegetable Stir-Fry:

- Sauté diced bell peppers, broccoli, and carrots in a large skillet with olive oil.

- Add in cooked chickpeas and a sauce made from soy sauce, garlic, ginger, and a touch of honey.

- Cook until vegetables are tender and sauce has thickened.

- Serve over brown rice or quinoa for a satisfying and nutrient-dense meal.

These recipes are all packed with nutrients and can be easily prepped ahead of time for quick and healthy meals throughout the week. Enjoy!

[terrasu]

What I made when I had/was asked to use/had leftover components bought for another meal that was to use up something...

I'm sad that Tom Thumb no longer does Monopoly, but I'm also not sad. However, "Buy Nothing" means a lot of too-expired-to-donate food ends up in my house...

Made July 24th, 2024

Spinach

Spinach, feta, corn muffins

Greek Mac and cheese (add lemon, dill, and other Greek flavors)

(&filo) Saag Paneer Spanakopita

Strawberry pecan salad

Apples

Apple and honey challah (saute apples to soften)

Honeycrisp Salad

Apple Cheese Soup (not great leftover)

Apple Crumble

(& peach) Apple-peach crisp

Apple Pie

Sourdough Starter to use

Slow-rise challah (caution: has taken me 11 and 20+ hours the two times I've made it.)

Sourdough Pretzel buns

Strawberries

Strawberry scones

Almond milk/almond flour

(& bananas) Almond Banana bread

Pumpkin puree

Pumpkin mac and cheese

Pumpkin curry

More basil pesto than we had ice cube trays

Pesto lasagna (heavy, greasy, and rich. Find way to 'thin' with additions)

Lentils

Mujadara

Rotisserie chicken

(& plenty of frozen basil pesto) Pesto chicken salad

Skillet Chicken Chilaquiles

Avgolemono Soup

Pepperoni

Pizza Pasta

Pizza Quinoa

Bell Peppers

Peperonata (add acid to balance the sweetness from the tomatoes and watch all tomato amounts, can be overwhelming)

Burrata Stuffed Peppers

Sheet Pan Chicken Sausage Fajitas (our house is a chicken-apple or kielbasa house, which work fine)

Okra

Bhindi Masala (idk what to do about the mango powder.)

Potatoes

Vegan Tikka Masala

Potato and chicken with Dijon cream sauce (cook onions + green beans before making sauce)

Skillet Potatoes

Garlic Chickpea soup

Hungarian Goulash (life-changing)

Cauliflower

(& potato) Aloo Gobi

Cajun Seasoning

Cajun Chicken Pasta

Green/Red Cabbage

Caramelized green cabbage pasta

Roasted green cabbage

Red cabbage soup

Bulgar Wheat

Bulgar Pilaf

Pineapple (fresh or canned)

Pineapple Ginger Chicken Stir Fry

Pistachio

Pistachio Pasta

Broccoli

Broccoli Pasta (strange.)

(& frozen edamame) Asian Broccoli Salad w/ peanut sauce

Parsley

Parsley, red onion, chickpea sumac salad (cut onion paper-thin/mandoline and massage spices in well)

Salad dressing

Beets

Beet Salad (involved, looks like murder. Dangerous to eat)

Sweet Potato

Black bean burger

Chili Lime Chicken and Sweet Potato

Sweet Potato and Chili Casserole

Sweet potato and quinoa bake

Brussels Sprouts

Warm Brussels sprouts and Bacon Salad (don't at me)

Crisp gnocchi with Brussels Sprouts

Small tomatoes (grape, cherry, etc)

Pesto Chicken with roasted tomato

Bok Choy

Sesame Ginger Bok Choy

Cilantro

(& lime) Cilantro Lime Black beans and rice

(& lime, Salmon) Baked Cilantro Lime Salmon

Asparagus

Simple Sesame Asparagus

Misc. fruit excesses

Dump cake (have made with apple pie filling, so as long as proportions stay solid, I think it's good)

Cherry Chocolate chip bread

Blueberry pie filling

Clementine orange upside-down cake

Cranberry curd tart

Mango Lassi

Grape Sorbet

Jalapeno candy (this post is nearly crashing my computer, tilde another day)

Yogurt

Yogurt Cake

[disneythingsilike]

Twisted Wonderland at Tokyo Disney Resort

『ディズニーツイステッドワンダーランド』の各寮をイメージした特別なコース料理が、期間限定で提供されます！

[Twisted Wonderland] Special course meals inspired by each dormitory will be available for a limited time at Disney Ambassador Hotel! !

Here is the website for details about the location, the Empire Grill restaurant, as well as how to make reservations.

The price for each set is 13,000 yen, which is roughly $88. Starting at the beginning of the month of April, special courses will be offered over 8 periods that last a week each.

The first period ran from April 1st-7th with Heartslabyul being that period's theme.

The Heartslabyul Set details:

~Plate in the top center~ Strawberry scented gazpacho red snow crab brandade

~Big plate with the card suits on the left~ Galician style octopus Sardine and paprika confit Beef falsomagro Grilled scallop and salpicon salad Grilled salmon marinaded in dill sauce Beef tongue arancini

~Plate in the top left corner~ Green onion and scallop linguine with garlic and oil awa-odori chicken consommé soup

~Plate in top right corner~ Grilled domestic beef sirloin with fresh onion puree Peperonata and beef jus

The dessert plate at the bottom is a white yogurt rose with mandarin orange sorbet inside that you can 'paint' red with mixed berry sauce.

The set also came with a Heartslabyul Dorm charm.

The Heartslabyul Magical Drink costs ¥1,600 It contains apple juice, grape juice, iced tea, rose syrup, and strawberry syrup.

Coffee and tea are also available.

The second period will run from May 13th-19th with Savanaclaw as the theme.

The Savanaclaw set details:

~Plate in top center~ Cold fresh green onion soup and Parmesan tuile beef extract consommé jelly

~Big plate on the left~ Pear compote with prosciutto Spinach and bacon cake salé with semi-dried tomatoes Daisen chicken rillettes and gougères with Ras El Hanout accent Braised lamb and turmeric couscous Colorful pickled vegetables 3 kinds of port in aspic and mustard

~Soup Plate in top left corner~ Beef shank and chickpea potage

~Plate in top right corner~ Grilled lamb and roasted vegetables Chimichurri and thyme flavored beef jus

~Dessert plate on bottom right~ Mango mousse on banana confiture with lime and ginger sorbet.

This set also comes with a corresponding dorm charm.

The Savanaclaw Magical Drink looks like a yellow version of the Heartslabyul one. It contains grape juice, green tea, grapefruit juice, and pear syrup.

The third period will feature the Octavinelle Dorm and run from June 24th-30th.

The Octavinelle set details:

~Plate at top center~ Cassis jelly and mascarpone mousse Mini fishcake burger

~Big plate in bottom left~ Seasonal vegetable grecque and dried mullet roe Grilled octopus and mustard-flavored risoni consommé jelly Grilled marinated scallop with blood orange sauce with a side of caviar Flounder brandade and marinated angel shrimp on bamboo charcoal toast Escargot croquette with shellfish sauce aurore Herb marinated salmon with hibiscus pepper

~Plate at top left corner~ Squid ink spaghetti with seafood ragu Garnished with orange

~Plate in top right corner~ Grilled beef fillet with mushroom fricassee and purple sweet potato puree Ris de veau frites and spiced beef jus

~Dessert plate~ Blueberry mousse in blueberry confiture with apricot sorbet

This set also comes with a corresponding dorm charm.

The Octavinelle Magical Drink looks like a purple version of the Heartslabyul one. It contains grapefruit juice, lemonade, butterfly pea flower syrup and lychee syrup.

The website teases that sets for Scarabia, Pomfiore, Ignihyde, and Diasomnia will be "-Coming Soon-"

A "Secret" set is also teased. It seems that it will come after Diasomnia.

[lusifernocturne]

The Grim Kraken

Located near the dock, it has three stories plus a basement used for storage. The top floor is off limits to guest as the innkeepers and their family live there. The bottom floor has a large tavern, a communal room with 12 beds(renting a bed and chest in the room is 5cp), and 6 small single rooms(8cp). The middle floor has 8 rooms with two single beds(2sp), 5 rooms with a double bed(5sp), and 3 rooms with two double beds(8sp).

Innkeeper: Sirus and Passion(Tiefling couple), with their kids Art(17 year old boy), Wit(14 year old girl), Naza(11 year old girl), Mavzer(5 year old boy), and Dexez(8 year old Leonin who was left on their door step as a baby).

Menu (or average price of a room/meal): Roasted Oxen and Dried Watercress with a tankard of ale (7 cp),  Goat and Quail Egg Omelets, served with lingonberrys(4sp), Roasted hazelnuts and fresh apples with a strip of bear jerky and a wedge of ripe cheese(10sp), Celebratory Goat Stew with assorted fruits, nuts, and cheeses(10cp), Spicy Jambalaya with crispy eel skin strips on top(8sp), Bread pudding with extra sharp dire goat cheese, comes with a side of grilled onions and carrots(10sp), meatloaf with garlic bread and potato edges(9cp), Shrimp Salad(8cp), Salmon Burgers with lettuce/spinach, tomato, and red onion with a side of fries(6sp), Seafood Gumbo, rice, corn bread, and fried okra(9sp), Clam Chowder, bread, and side salad(4sp), Fish and chips(8cp), baked or grilled fish with apple walnut slaw(2sp), pancakes with bacon/sausage, 2 eggs cooked to your taste, and mixed fruit(3sp), Stewed Mutton and grilled cabbage(4cp), Vegetable Stew(3cp), Wheat Porridge(3cp), Stewed Mutton and Soft Cheese(4cp), tankard of Mead(2cp), tankard of Ale(2cp), tankard of Rum(5cp-10sp depending on quality), tankard of local fruit wine(10cp-12sp), tankard of beer(2cp), and the special brew menu made by Passion.

Rumors: Ruins in the woods, imports, items of interest, and local jobs.

Passion's special brew menu:

Tarnation - A strong spiced cider served warm and traditionally drank as quickly as possible after a boisterous cheer or a lewd drinking song. Enchantmented with the effect of the consumer belching a small flame right after ingesting.(20gp)

The Sweet Roll - flavors of cinnamon and sugar blend with the strong scent of rum. The drinker gains an additional 1d4 to any pickpocket attempts for the next hour.(15gp)

The Chromatic - 5 different shots, one for each color of the different dragons. One is black and syrupy, one blue and gives a tingly feeling, one is on fire, one is green and tastes a bit minty, the last is white and frosts the closest things. They are mixed together and separate in the cup making a very nice presentation.(30gp)

Ginger Ale - Wait, this doesn’t taste like ginger at all... An ale that turns your hair ginger, effect lasts for 1d6 days.(10gp)

For Phoenix’s Sake - a local sake or rice wine, popular with priests.(20sp)

[worlddiscus]

20 Healthy Dinner Recipes Ready in 30 Minutes or Less

Finding time to prepare healthy meals can be a challenge. However, with a bit of planning and the right recipes, you can whip up nutritious dinners in 30 minutes or less. In this article, we'll explore 20 delicious and quick dinner ideas that are not only good for you but also bursting with flavor.

Grilled Lemon Herb Chicken:

Marinated in a zesty blend of lemon, garlic, and herbs, this grilled chicken recipe is both light and flavorful. Serve it with a side of steamed vegetables or a fresh salad for a well-balanced meal.

Quinoa Stuffed Bell Peppers:

Packed with protein and fiber, quinoa makes for a nutritious base for these stuffed bell peppers. Simply mix cooked quinoa with your favorite vegetables, herbs, and spices, stuff it into bell peppers, and bake until tender.

Shrimp Stir-Fry:

Quick and easy, shrimp stir-fry is a go-to option for busy weeknights. Toss shrimp with colorful vegetables like bell peppers, broccoli, and snap peas in a savory stir-fry sauce, and serve over brown rice or noodles.

Veggie Packed Pasta Primavera:

Loaded with seasonal vegetables, pasta primavera is a vibrant and satisfying dish. Saute onions, garlic, and your choice of vegetables in olive oil, then toss with cooked pasta and a light tomato sauce for a wholesome meal.

Turkey and Black Bean Tacos:

Swap traditional ground beef for lean ground turkey in these tasty tacos. Cook the turkey with Mexican-inspired spices, then serve it in corn tortillas with black beans, avocado, and salsa for a nutritious twist on taco night.

Salmon with Roasted Asparagus:

Rich in omega-3 fatty acids, salmon is a heart-healthy choice for dinner. Season salmon fillets with lemon, garlic, and dill, then roast them in the oven alongside fresh asparagus for a simple yet satisfying meal.

Mediterranean Chickpea Salad:

Featuring chickpeas, cucumbers, tomatoes, olives, and feta cheese, this refreshing salad is a Mediterranean-inspired delight. Toss the ingredients together with a lemon-herb vinaigrette for a light and flavorful dinner option.

Coconut Curry Tofu:

For a plant-based dinner option, try coconut curry tofu. Simmer tofu cubes in a fragrant coconut curry sauce made with ginger, garlic, and spices, then serve over rice for a satisfying and aromatic meal.

Eggplant Parmesan:

Lightly breaded and baked until golden, eggplant parmesan is a healthier take on the classic Italian dish. Layer slices of eggplant with marinara sauce and mozzarella cheese, then bake until bubbly and delicious.

Zucchini Noodles with Pesto:

For a low-carb alternative to pasta, try zucchini noodles with pesto. Spiralize fresh zucchini into noodles, then toss them with homemade or store-bought pesto sauce for a light and flavorful dinner.

Lentil Soup:

Hearty and comforting, lentil soup is perfect for chilly evenings. Simmer lentils with carrots, celery, onions, and spices until tender, then serve with crusty bread for a satisfying meal.

Greek Chicken Pita Wraps:

Filled with grilled chicken, tzatziki sauce, lettuce, tomatoes, and cucumbers, these Greek chicken pita wraps are both nutritious and delicious. Serve them with a side of Greek salad for a complete meal.

Sweet Potato and Black Bean Burrito Bowls:

Packed with fiber and protein, sweet potato and black bean burrito bowls are a healthy and satisfying dinner option. Layer cooked quinoa with roasted sweet potatoes, black beans, avocado, salsa, and cheese for a colorful and flavorful meal.

Teriyaki Beef Stir-Fry:

Tender strips of beef are stir-fried with bell peppers, broccoli, and snap peas in a homemade teriyaki sauce for a quick and delicious dinner option. Serve over rice or noodles for a complete meal.

Caprese Stuffed Chicken:

Stuffed with fresh mozzarella cheese, ripe tomatoes, and basil, this caprese stuffed chicken is bursting with flavor. Bake the chicken until golden and cooked through, then serve with a balsamic glaze for a gourmet meal at home.

Veggie-Packed Quinoa Salad:

Quinoa salad is a versatile and nutritious option for dinner. Toss cooked quinoa with your favorite vegetables, herbs, and vinaigrette dressing for a light and refreshing meal that's perfect for warm summer evenings.

Turkey and Veggie Meatballs:

Made with lean ground turkey and grated vegetables, these turkey and veggie meatballs are a healthier twist on a classic favorite. Serve them with marinara sauce and whole wheat spaghetti for a satisfying and nutritious meal.

Sheet Pan Lemon Herb Salmon and Veggies:

For an easy and hassle-free dinner option, try sheet pan lemon herb salmon and veggies. Arrange salmon fillets and your choice of vegetables on a sheet pan, then drizzle with a lemon-herb marinade and bake until tender and flavorful.

Chickpea and Spinach Curry:

Filled with protein-rich chickpeas and nutritious spinach, this chickpea and spinach curry is a satisfying and flavorful dinner option. Serve it over rice or with naan bread for a hearty and delicious meal.

Stuffed Portobello Mushrooms:

Portobello mushrooms are stuffed with a savory mixture of quinoa, spinach, feta cheese, and herbs, then baked until tender and golden for a delicious and nutritious dinner option. Serve them with a side salad for a complete meal.

Conclusion:

With these 20 healthy dinner recipes ready in 30 minutes or less, you can enjoy delicious and nutritious meals without spending hours in the kitchen. Whether you're craving seafood, poultry, beef, or vegetarian options, there's something for everyone on this list. So why not give these recipes a try and discover new favorites for your weeknight dinner rotation? Your taste buds and your body will thank you!

Sugar Defender represents a cutting-edge mobile application crafted to aid individuals in effectively managing their bload sugar levels. Sporting a user-friendly interface, it offers a plethora of functionalities aimed at monitoring glucoase levels, overseeing dietary intake, and ensuring timely medication adherence. Through this app, users can meticulously record their daily meals and snacks, gaining valuable insights into the impact of various foods on their bload sugar levels.

Moreover, it extends personalized recommendations tailored to individual health objectives and preferences, empowering users to make well-informed decisions regarding their diet and lifestyle. Furthermore, Sugar Defender boasts a vast repository of nutritional data, simplifying the process of locating and documenting food consumption. By prioritizing convenience and accessibility, Sugar Defender endeavors to bolster individuals with diabetes in attaining improved health outcomes and fostering overall well-being.

[ricoydelicioso]

High protein sweet potato, tofu & chickpea curry

PROTEIN BREAKDOWN:

240g Chickpeas: 15g 280g Silken tofu: 18.85g 30g cashew nuts: 6.2g 300g Firm Tofu: 42g 15g Nooch: 8.8g Other minimal amounts in spices and veg: ~5g

Total = 95g /3 = 31g protein per portion

INGREDIENTS:

👉For the tofu:

300g block of tofu Tofu marinade: 1 tbsp olive oil, 2 tbsp nooch, 1/2 tsp curry powder, 1/2 tsp garlic powder, 1/3 tsp salt, 1 tbsp lemon juice.

👉 For the Roasted sweet potato, cauli and squash:

1/2 a large cauliflower, or a whole small one, broken into florets Spices for roasting the cauli: 1 tsp cumin, 1 tsp coriander, 1/3 tsp turmeric, salt and pepper 2 large or three medium/ small sweet potatoes Spices for roasting: 1 tsp cumin, 1 tsp smoked paprika, 1 tsp coriander, 1/3 tsp cinnamon 1/2 a butternut squash, seeds removed and cross scored Olive oil and salt on all of the roasted veg

👉 for the creamy sauce:

The roasted butternut squash flesh 30g soaked cashews 280g silken tofu 1/3 cup nooch Juice of one lemon 1/4 tsp salt Black pepper Splash of water for blending

👉For the main body:

2 tbsp olive oil 1 tsp cumin seeds, toasted and ground 1 tsp coriander seeds, toasted and ground 1 red onion, finely diced Pinch salt 4cm piece of ginger, grated 3 garlic cloves, grated 1/2 a red chilli, deseeded and finely chopped (omit if you like less spice) Ground spices: 1/2 tbsp Garam masala, 1.5 tsp coriander, 1.5 tsp cumin, 1/2 tbsp curry powder, 1/2 tsp turmeric, 2 tsp smoked paprika, 1/2 tsp cinnamon, pinch salt, pinch black pepper More olive oil 120g grated fresh tomatoes or canned chopped tomatoes (about half a tin) 240g cooked chickpeas 1/2 a litre of veg stock

To serve: coriander, nigella seeds, yoghurt

[askwhatsforlunch]

Pear Tree Roast Partridge

When I tell you, my culinary inspirations come from anywhere and everywhere! This one is, I reckon, obvious enough! And if we're far enough from the Twelve Days of Christmas, Autumn is the choice season for game and orchard fruit, and this Pear Tree Roast Partridge, with its crisp skin and juicy, fragrant flesh, makes a delectably seasonal Sunday lunch! Have a good one, friends!

Ingredients (serves 2 to 3):

1 tablespoon unsalted butter

½ tablespoon olive oil

1 large onion

half a dozen leaves Garden Sage 

the soaked Pear quarters used to make Spiced Pear Liqueur, drained

45 grams/1 1/2 ounces day-old Sourdough Bread

1/4 cup Spiced Pear Liqueur

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

1 (840-gram/3.15-pound) partridge

1 1/2 unsalted butter, softened

1/2 teaspoon fleur de sel

½ teaspoon freshly cracked black pepper

2 tablespoons Spiced Pear Liqueur

1/4 cup water

In a medium skillet, melt butter with olive oil over a medium flame on the stove-top.

Peel the onion, and finely chop half of it. Finely chop Garden Sage.

Once the butter is just foaming, add chopped onion and Sage  to the skillet. Cook, about 3 minutes until softened.

Roughly chop half of the soaked Pears, and stir into the skillet.

Cut Sourdough Bread into cubes, and stir into the skillet as well. Cook, a couple of minutes.

Season with fleur de sel and black pepper. Pour in Spiced Pear Liqueur, and cook, stirring well, a couple of minutes more. Remove from the heat, and allow to cool slightly.

Preheat oven to 200°C/395°F.

Cut remaining onion into thick slices, and arrange them at the bottom of a roasting tin.

Season both the inside and the outside of the partridge with fleur de sel and black pepper. Stuff the bird with Pear and bread stuffing, and sit in the tin, onto the onion slices.

Rub softened butter all over the partridge, and pour Spiced Pear Liqueur and  water at the bottom of the tin. Arrange reserved soaked Pear quarters all around the partridge.

Place in the middle of the hot oven and roast, at 200°C/395°F, 1 hour. 

Serve Pear Tree Roast Partridge hot, with Ginger and Spice Roasted Sweet Potatoes and a full-bodied red like a French Ventoux or a Barossa Valley Shiraz.

[najia-cooks]

Roasted celery and potato soup

This soup is a great way to use up limp celery! It combines a base of roasted and puréed garlic, celery, and potatoes with a sweet, sour, and spicy tempering of chili, tamarind, jaggery, and lime. The result is an exploration of sour, citrusy, and nutty spices (mustard, annatto, fenugreek, coriander)—an earthy and savoury depth of flavor with a bright kick.

Recipe under the cut!

Patreon | Tip jar

Ingredients

For the soup:

1 head of celery (about 10 stalks)

4 medium yukon gold potatoes (800g)

1/2 head of garlic

About 1/4 cup of extra virgin olive oil

1/2 tsp black mustard seeds

1/2 tsp yellow mustard seeds

1/4 tsp annatto seeds

1/4 tsp fenugreek seeds

1/2 tsp black peppercorns

1/4 tsp coriander seeds

1/4 tsp ground ginger

Salt, to taste

4-5 cups (950 to 1000mL) vegetable stock

For the tempering:

1 Tbsp non-dairy margarine

1 dried red chili, broken in half

1/2 tsp black mustard seeds

2-3 Tbsp jaggery or brown sugar, to taste

3 Tbsp tamarind purée

1 Tbsp freshly-squeezed lime juice

1/4 tsp light Cantonese soy sauce (or substitute any other soy sauce)

1/2 tsp red pepper flakes, or chili oil

To replace the tempering, you could use anything sour, sweet and savoury—try vegeterian Worchestershire sauce, or usata sosu.

Tamarind purée, often in jars or cans labeled "tamarind concentrate," can be found at east, southeast, and east Asian grocery stores. Blocks of dried tamarind pulp can also be purchased, seed-in or seedless. Break off about a tablespoon of tamarind pulp; soak it in a couple tablespoons of just-boiled water for about 30 minutes; palpate the pulp with your fingers and remove any tough seeds that you feel; blend the pulp and water together in a blender; then pass the resulting liquid through a sieve to remove any stringy bits or seed fragments.

Instructions:

1. In a small, dry skillet on medium heat, toast the coriander seeds, black peppercorns, and fenugreek seeds until spices are fragrant and fenugreek is a couple shades darker. Remove. Toast black and yellow mustard seeds for a minute or so until fragrant. Grind all spices (including the ginger) in a mortar and pestle or spice mill (I would recommend the latter—annatto is tough to pulverize).

2. Cut off the base of the head of celery to divide celery into stalks, then wash and drain. Cut each one into halves or thirds. Include some of the leaves, if you have them; optionally, reserve some for a garnish.

3. Cut onion in half lengthwise (through the root), then cut each half into fourths or sixths. Halve a head of garlic; cut off the very top of it to expose each clove; drizzle about a teaspoon of olive oil over the exposed cloves; and wrap the whole in aluminum foil. This will allow the garlic to slowly roast without drying out.

4. Coat celery and onions with a few tablespoons olive oil and about half of the spice mixture. Roast celery, onions, and garlic at 385 °F (196 °C) for 20-30 minutes, until onions are deeply golden. Stir and flip over every 10 minutes or so during roasting to ensure even cooking.

5. Peel and cube potatoes and coat with a couple tablespoons of olive oil and most of the remaining spice mixture. Bake in a shallow roasting pan at 425 °F (218 °C) for about 25 minutes, until browned.

If you don't have a second oven, or don't have time to wait until the celery and onions are finished roasting: dice your potatoes, heat olive oil on medium in a large pot, and add potatoes and spices. Fry, stirring every five minutes or so, until potatoes are golden brown on the surface, then continue with the steps below.

6. In a large pot, combine roasted celery, onions, and potatoes with salt to taste and enough stock to cover. Squeeze the roasted head of garlic to remove the garlic from the peels, and add the garlic to the pot. Add remaining spice mixture.

7. Raise heat to high to bring to a boil, then lower heat to simmer, uncovered, for about 20 minutes. Blend using an immersion blender, or in sections in a conventional blender. Taste and adjust spices and salt. Cover to keep warm.

For the tempering:

1. Heat margarine in a small skillet on medium until sizzling. Add chili and fry for a couple minutes, flipping occasionally, until fragrant. Add mustard seeds and fry for another minute or so, until popping.

2. Add jaggery or brown sugar and allow it to melt. Add tamarind, soy sauce, and pepper flakes or chili oil, and continue to heat until mixture returns to a slow boil. Remove from heat and stir in lime juice.

3. Divide soup into bowls and garnish with a spoonful of tempering sauce, celery leaves, sliced roasted celery, additional spice mixture or pepper flakes, etc.