#Golden Carrot Chips Recipe

[mohammadalli]

Oven Baked Golden Carrot Chips Recipe (So Crispy!) @eatcolor #shorts #r...

[forhadahamed]

Oven Baked Golden Carrot Chips Recipe (So Crispy!) @eatcolor #shorts #r...

[aesethewitch]

Learning to Cook Like a Witch: Using the Scraps

Cooking can create a lot of waste. From peels and rinds to bones and leaves, people throw away quite a lot of scraps in the kitchen. And witches, as you may know, are experts in the art of the cunning use of whatever we’ve got around.

As a witch who spends a lot of time in the kitchen, I’ve had ample opportunities to get creative in my cooking craft. It helps that I grew up in a household defined by scarcity: not our own, by the time I was conscious enough to remember, but my parents’ poverty. It colored the way I learned to cook, using everything I possibly could, making enough to last, preserving what I didn’t immediately use, and creatively reusing leftovers and scraps.

There are some topics I won’t necessarily cover here. Composting is an option, but there are some bits of food scrap that don’t need to be composted — they can be saved and repurposed for all sorts of things, magic and mundane. Likewise, recycling, buying sustainably, and growing your own food when you can are all great options for reducing household waste in the kitchen.

For the purposes of this post, I want to focus specifically on food scraps. This is an organized list of kitchen scraps that I’ve used in a variety of other dishes and projects. I’m focusing primarily on food waste, not so much on packaging (such as reusing egg cartons, milk containers, boxes, and so forth).

Vegetable Scraps

Freeze leftover vegetable scraps to make stock. This is a fairly common bit of advice — save bits of leftover vegetables to make a vegetable stock or another kind of stock. It’s good advice! I keep a bag in my freezer that I put vegetable scraps in to save until I’m ready to make a new batch of stock. Not all veggies should be saved like this and used for stock! Some make stock bitter or otherwise unpleasant-tasting. Personally, I tend to freeze these for stock:

- The skins, ends, and leftover cuts of onions (just be wary of the skins; too much will make your broth bitter) - The ends of celery (not the leaves — they’re bitter!) - Corn cobs - Garlic skins, ends, tiny cloves that aren’t useful otherwise, and sprouted cloves - The ends of carrots (also not the leaves) - The ends of leeks - Pepper tops/bottoms (not the seeds)

I would recommend against putting things like potatoes, brussels sprouts, cabbage, and leafy greens in there. Potatoes don’t add flavor, sprouts and cabbage make the whole thing taste like those foods, and leafy greens end up bitter. If something has a strong, distinctive flavor (beets, sprouts), I wouldn’t add it to my freezer bag. These scraps often form the veggie portion of my Sick-Be-Gone Chicken Broth spell recipe!

Regrow leeks, green onions, and celery. Pop these in a bit of water and watch them grow back! It’s a fun experiment, and you’ll never have to buy them again.

Plant sprouted garlic. Aside from the fact that you can still cook and eat garlic that’s sprouted, you can plant a sprouted clove in a pot. Care for it well enough, and you’ll end up with a full head of garlic from that one clove!

Fry potato peels. Anytime I make mashed potatoes or peel potatoes for something, I always save the peels. Give them a thorough rinse and shallow-fry them in oil, turning them over until they’re golden and crispy. Toss them in a bit of salt and pepper while they’re still hot, and you’ve got tasty chips to snack on while you cook the rest of your meal! No need to cover them in more oil or anything — the heat will cause the salt to stick right to them.

Save leaves for pesto. Yum, yum, yum. Pesto isn’t just all about basil, you know. Save the leaves from carrots, beets, radishes, and even celery to grind up alongside basil, garlic, salt, and lemon juice for a delicious pesto recipe.

Fruit Scraps

Save citrus peels. Peels from oranges, lemons, grapefruits, and other citrus fruits have a multitude of uses. Candy them for a sweet treat, dry them to add to potpourri or incense, or save them to put into a simmer pot for bright, sunny energy.

Juice the whole fruit. Again, thinking mostly about citrus fruits, when you need the zest from something but not the rest, don’t just throw away the fruit. Squeeze out all the juice you can. Even if you don’t need it right now, you can freeze it to use later in simmer pots, fruity waters, or anything else that needs a touch of juice.

Turn extra fruit and berries into jam or syrup. If you’ve got berries and fruit that are about to go off, or maybe the ends of strawberries, don’t toss them! Look up recipes for jam of the specific fruit you’ve got or make an infused syrup. Syrups in particular can be used for cocktails, teas, and desserts for an extra magical kick.

Pickle watermelon rinds. That’s right. Pickle those suckers. They’re so tasty. I’ve seen people make kimchi with watermelon rinds, too, though I’ve never tried it myself!

Save seeds for abundance work. Seeds in general are great for spells geared toward long-term success, new beginnings, and — when there are a lot of them — wealth. Different fruit seeds have properties that tend to correspond with the fruit they come from, so consider their potential purposes before you just toss them! (Note also that some fruit seeds are toxic; these would be suitable for baneful workings.)

Keep cherry stems for love magic. Have you ever done that thing where you tie a cherry stem with your tongue? If I’m eating cherries, I like to save some of the stems for love workings. Tie them into little knots like you might with string while envisioning ensnaring the love you’re looking for. I wouldn’t do this with a particular person in mind; binding someone to you is almost never a good idea. I’ve used it to attract specific qualities in a person of romantic interest: attentiveness, humor, kindness, and so forth.

Use pits to represent blockages, barriers, and problems. I most often use them in baneful workings, typically jammed into a poppet’s mouth or throat to keep someone from talking shit. It could also represent a sense of dread in that way — a pit in the stomach, uneasy and nauseating. But you could also use them in the sense of removal, ritualistically removing the pit or problem from a given situation.

Herb Scraps

Freeze or dry extra fresh herbs. Different drying techniques are ideal for specific herbs. I’d suggest looking up recommended methods before sticking anything in the microwave. If you’d like to freeze your herbs instead, I typically will lay them on a damp paper towel, wrap them up, place them into a freezer-safe bag, and then put them in the freezer. Most herbs will keep for a couple months this way. When you want to use them, pull them out and let them defrost right on the counter.

Make pesto. Again, pesto isn’t just basil! Experiment with tossing in different scraps of herbs to find out what combination you like best.

Reuse steeped tea. Particularly when I use loose herbal tea, I like to lay out the used tea to dry out. It can be burned similarly to loose incense, though the scent may be somewhat weaker than with herbs that are fresher or unused. I find that it’s fine, since I’m sensitive to smells anyways.

Toss extra herbs into your stock freezer bag. Just like with vegetables, extra herbs make welcome additions to a scrap stock pot. I always make a point to save sage, thyme, marjoram, and ginger. You can add just about anything to a stock pot, but be aware of the flavors you’re adding. Not all herbs will match with all dishes.

Protein Scraps

Dry and crush empty egg shells. This is one most witches will know! I use crushed egg shells for protection magic most often: sprinkled at a doorstep mixed with other herbs, added to jars, and spread around spell candles.

Save shrimp, crab, and lobster shells. They’re a goldmine of flavor. Toss them into water with veggies and herbs, and you’ve got a delicious, easy shellfish stock. Use it to make fishy soups and chowders that much richer.

Don’t discard roasted chicken remains. Use them for stock, just like the shells. I like to get rotisserie chickens on occasion since they’re ready-made and very tasty. Once all the meat has been stripped off the bones, simmer the entire carcass with — you guessed it — veggies and herbs for a tasty chicken stock.

Reuse bacon grease for frying. After cooking bacon, don’t throw away the grease right away. Melt it over low heat, strain the bits of bacon out, and pour it into a jar to put in the fridge. You can use it to fry all sorts of things, but my favorite thing is brussels sprouts. They pick up the delicious, salty, bacony flavor from all that rendered bacon fat. So good.

Other Scraps

Use stale bread for croutons or bread crumbs. When I reach the stale end of a loaf of bread, as long as it isn’t moldy, I like to tear it into pieces and toss it into the oven for a little while. Let it cool and then pulse it in a food processor, and I’ve got delicious bread crumbs! Or, cut it a little more neatly, toss it in oil and seasonings, and then bake, and now I’ve got homemade croutons for salads. You can really hone your herbs for both of these, tuning them to be perfect for whatever spell needs you have.

Small amounts of leftover sugar. I don’t know why, but I always end up with a tiny amount of white and brown sugar in the containers. This can be used in teas, of course, but I like to offer it up to spirits. In particular, my ancestors tend to appreciate a spoonful of brown sugar stirred into a small, warmed cup of milk. You can also look up mug cake or single-serving cookie recipes; often, they’re cooked in the microwave, and they only need a little sugar to make!

Keep vanilla bean pods. Vanilla is fucking expensive. When I have a little extra and want to really splurge for a special occasion, I’ll get a couple pods. And because they’re so expensive, I hate wasting any part of them. They’re good for love magic, sure, but you can also toss the spent pods in a jar full of sugar to make vanilla-infused sugar. I’ll often use the pods to make infused milks, too; warm the milk over low heat, add the pods, and let it steep like tea. It goes great in teas and desserts. For a nice self-love spell, sometimes I’ll melt chocolate into the vanilla milk and make hot cocoa!

Save the rinds from Parmesan and Pecorino Romano cheese. You might not be able to just bite into these, but they’re fabulous additions to a stock pot. They add a rich, umami depth to the flavors. I also like to throw these into pots of tomato sauce to add even more flavor to the sauce.

Used coffee is still coffee. After I make a pot of coffee, I’ll sometimes save the grounds by letting them dry back out. I wouldn’t make another cup of coffee with them, since all the flavor’s gone, but they’ll still have attributes of energy generation and smell great. I like to pack used grounds into sachets to hang in places where I want to encourage more energy and focus, replaced every few days or so. Coffee grounds also have high amounts of nitrogen in them, which can help plants thrive; just be careful about pH values in the soil! You don’t want to hurt your plants with too much acidity.

Final Thoughts

I hope you found these tips helpful! There are a ton more ways to save and reuse kitchen scraps that would otherwise go to waste. Sometimes, tossing stuff into the compost or trash can’t be avoided. But I’ve found that being aware of the possibilities can help diminish the amount that gets wasted.

If you have questions or other suggestions for reusing kitchen scraps, feel free to drop them in my inbox, reblogs, or replies. And if you did enjoy this post, consider tossing a couple dollars in my tip jar! Supporters get early and sometimes exclusive access to my work, and monthly members get bonuses like commission discounts and extras. (:

[prettyciggy]

sharing some of grandma's recipes 🩷 she's OUR grandma now. she tends to give simple recipes for easy bases - add whatever you'd like to them!

recipes:

- chicken noodle soup

- chicken salsa soup

- sweet potato curry

- gumbo

- how to make rice

- homemade bread. peasant, flat, and fried

CHICKEN NOODLE SOUP

- buy roasted chicken. place in pot with water filled about halfway up chicken. leave to boil for 40min-hour [good for walking away and doing things. boiling it makes it super easy to get the bones out. you can also just pick the meat you want off if you're in a hurry)

- pick out bones / add boneless meat to pot with water or broth from store (as much broth as you want)

- 1tb bouillon, bay leaf [i double this for stronger flavor]

- any seasonings you want. my personal favs are creole or yellow curry. parsley is delicious as well and discourages bad breath >:]

- veggies: sliced carrots, celery, chopped onions

- bring to a boil for cooking then turn down heat, leave for 10 min

- noodles! any that you want. grandma's favorite are egg noodles. cook until noodles are desired texture

great granny made this for my gma served on top of mashed potatoes

makes multiple servings! good for easy leftovers

CHICKEN SALSA SOUP

- saute / fry chopped onion in butter. add 1 pint water and 1.5 cup salsa

- 1 tsp cumin, 1 tsp chili powder, 1-2 tb bouillon, as much garlic as you want (i personally double this)

- when it starts boiling add 1-2 cups of corn (canned or frozen)

- add bite sized chicken. i always buy my chicken precooked bc i have anxiety about it LOL. cook for 5 minutes longer

serve with sour cream, chips, and cheese

SWEET POTATO CURRY

- fry 1 chopped onion and 1 chopped sweet potato together with butter

- add a little water (don't fully cover food) and cover to steam about 10 minutes

- buy bottle of red or green curry sauce. 3 tbs. or about half the bottle. curry paste or powder also works! use same amount and adjust as desired

- add 1 cup of water with 2 tsp bouillon

- i personally add some cooked shredded chicken and a bit of creole seasoning and parsley. not called for in recipe

- add coconut milk once potatos are fully cooked and soft

- low heat until desired temperature

served with rice and flat bread

COOPER FAMILY GUMBO

cook in a big pot

- 1 bag frozen okra. chopped or chop yourself. fry with small amount of oil until it stops being stringy. takes about 10 min depending on amount. add to pot after

- add chopped: onion, green pepper, celery (1 onion, 1 big pepper, 2 celery for base recipe. i do some spicy peppers as well. add more as desired)

- 1 24-32oz can of diced tomatoes

- 2tbs bouillion (i use veggie bouillion, meat kinds are good too) (grandma uses this for an easy roux replacement) (roux recipe: butter and flour in low to medium heated pan. mix until golden brown. add creole seasoning)

- about 1 qts of water (i personally love broth so i just fill until im satisfied) (i will also use 3 32oz containers of broth instead of water for flavor)

- season with parsley, 2 bay leaves, plenty of tonys creole seasoning (i also add curry powder, onion powder, garlic powder, and lemon black pepper) (creole is main soup seasoning for gumbo) (the brand is just Cooper Family preference)

- once veggies are soft add bite sized cooked chicken, sausage, shrimp (i don't usually include shrimp bc of texture. i use a cooked chicken from the store and just tear it up so it's stringy. creole or beef sausage is my favorite) (i recently found some dried shrimp at my store and added that, good replacement for texture issues)

serve over rice with bread. best breads are garlic french bread or flat bread. normal bread slices also work just fine

creole is a little spicy, so taste test for desired amount as you're adding

FOR RICE IF YOU DONT HAVE RICE COOKER:

- add 1 cup rice or more

- WASH! rinse rice in water, mix with hands, and drain multiple times until water is no longer milky colored (doesn't have to be 100% clear)

- fill water until it's a little above the rice. measure with finger, i usually do a little under the first knuckle

- cover pot and leave to cook on medium heat. if it starts to boil, immediately turn down heat to low.

- once all water is evaporated, add butter and salt! serve with whatever you'd like

for YELLOW rice add 1-2 tb butter and 1 tsp turmeric, throw in some fried onions if you're feeling fancy!

grandma liked adding 1-2 tb of ketchup and fried onions to plain cooked rice. said it gave it a great reddish color LMAO

HOMEMADE BREADS

PEASANT BREAD BASE RECIPE

- 2 cups of warm water

      - for rosemary bread add crushed rosemary at this part

      - add any seasonings you want or leave plain! either way is delicious

- 1 tbs yeast, 2 tbs sugar, 2 tbs salt

let rest until yeast is activated (looks sticky/foamy/expanded)

- add up to 4 cups of flour. mix each cup in as you pour, the dough will be sticky and can be mixed with a fork

- cover with cloth and leave it to rise. will double in size. i usually walked away to leave it for an hour, im not sure if it actually takes that long tho lmao

- preheat oven to 375

- get your baking bread bowl or pan and butter VERY well to prevent the dough from sticking. i tend to cover the dough and pan in butter. if you don't have an oven bread pan or whatever it's called (my gma called it a cereal bowl i DONT think that's correct hahahah), then a flat pan will work just fine! bowl is just for shape. gma divides bread into 2 loafs, i divide into rolls or flatten it for flatbread!

- cover again in rag and let dough rise a 2nd time before placing in oven

loaves take about 20 minutes, but just bake until bread is a golden brown :] grandma likes adding sesame seeds before putting bread in oven

recipe works for pretty much anything! pizza dough, loafs, rolls, flatbread

FLATBREAD

- follow peasant bread recipe up until the 1st rise of the dough

- butter or spray cookie sheet with oil, spread dough thin

- brush top with melted butter, sesame seeds, parsley, and parmesan cheese

- bake at 325 until golden brown

i personally add some sliced chery tomatoes, rosemary, cheese, and creole seasoning to top bread before placing in the oven. then more cheese directly after pulling it out.

FRY BREAD

- after 1st rise, divide and hand flatten dough into thin circles

- paint with melted butter and let rest for 5-10 minutes

- fill a pan about 1/3rd with oil, high or medium heat while dough is resting in butter

- cook in oil until crispy golden brown

delicious with curry or gumbo!

[miniaturemoonheart]

Litha

Yummy food suggestions for your celebration

Traditional fare includes bread, cheese, edible flowers, citrus fruit, mead, wine, milk, ale and vegetables. More recipes are offered in Pagan Celebration of Midsummer/Litha – the Summer Solstice.

Faerie’s Kiss:

Shake together 2ces each white Crème de Cacao and white Crème de Menthe and 4 ounces cold milk. Pour over ice chips. Garnish with mint leaves and Maraschino cherries.

Non-alcoholic version: Blend 1 cup chocolate milk and 1/2 teaspoon mint extract.

Rock Cornish Game Hen with Tarragon: 1/2 cup margarine in sauce pan. Add 1/2 cup dry white wine and 1-1/2 tablespoon crumbled dried tarragon. Simmer for five minutes. Put 4 ( 1 pound) Rock Cornish Game hens into baking pan. Pour wine sauce over. Roast at 375 degrees for about 1 hour or until done, when juices, when pricked, run clear, basting frequently. Serve with wild rice.

Sautéed Carrots and Pecans: Sl1 pound carrots diagonally and gently boil until crisp. Drain and set aside. Melt 2 tablespoons margarine. Add 1/2 cup chopped pecans, 1 teaspoon sugar and carrots. Mix well. Sauté until carrots are golden.

Penne with Blue Cheese: Cook the 1 popenne until done and drain. Return to pot. Add 6 ounces crumbled bleu cheese, 4 ounces margarine and 1/4 cup sliced Kalamata olives to the penne. Cook over medium heat, stirring constantly until cheese is melted and ingredients are blended. Serve immediately.

Summer Salad: Toss together 1/2 poundh sliced raw pea pods, thinly sliced raw mushrooms, sliced cucumbers or zucchini, sliced radishes, 1 (16 ounce) can sliced artichoke hearts and 1/4 cup slivered almonds. Dressing: Blend together 1/4 cup olive oil, 2 tablespoons freshly-squeezed lemon juice, 1/2 teaspoon honey mustard and a pinch of coarsely-ground black pepper. Refrigerate dressing overnight.

Citrus/Blueberry Compote: Blend toget1/2 cup water, 2 tablespoons marigold petals, 1/2 cup sugar and 1 teaspoon grated lemon rind. Boil, stirring until sugar dissolves. Cool. Combine 1 1/2 cups each orange, lime and tangerine slices and 2 cups blueberries. Pour water mixture over fruit and chill overnight. Serve over lemon angel food cake

Feast of Faeries: Afterglow Celebration

Relax after dining on fine food and drink. Contemplate the personal power within your Higher Self. Reflect on the symbolism of the Sun and the Divine guidance that is given.

Recognize that that the power of Summer is the gift of attaining all that you want to manifest, through the grace of the Divine, is yours to bring into fruition now. Thank the Fae for their gifts. Abundance will be yours.

[dreamdeal]

Low-cal chicken burgers with sweet potato and beetroot chips

Ingredients:

250g sweet potato, peeled

2 (about 250g) beetroot, peeled

1 tsp sumac

1 tsp ground cumin

3 zucchini

400g minced chicken breast fillets

1 carrot, peeled, finely grated

3 green shallots, thinly sliced

2 tbsp chopped fresh continental parsley

2 wholegrain bread rolls, halved, toasted

60g (1/4 cup) bought tzatziki

Baby rocket, to serve

Red sauerkraut, to serve

>> Get FREE EBOOK With 500+ Recipes Here &lt;<

Directions:

Step 1: Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Use a sharp knife or mandolin to thinly slice sweet potato and beetroot. Spread evenly on prepared trays. Lightly spray with oil. Sprinkle with half the sumac and cumin. Bake, swapping trays halfway through, for 25-30 minutes or until golden and crisp.

Step 2: Meanwhile, finely grate 1 zucchini. Squeeze out excess moisture. Place in a bowl with chicken, carrot, shallot, parsley, remaining sumac and cumin. Season with pepper. Mix well then shape into 4 patties.

Step 3: Preheat a barbecue grill or large chargrill pan on medium-high. Cut each remaining zucchini into 4 thick slices. Lightly spray patties and zucchini with oil. Cook patties for 4-5 minutes each side or until cooked through. Cook zucchini for 1-2 minutes each side or until just tender.

Step 4: Spread bread halves with tzatziki. Top each with rocket, a patty, sauerkraut and zucchini. Serve with sweet potato and beetroot chips.

......................................... Keep Reading .........................................

[socraticcryptid]

If you like dips, there's a heap of vegetable-based dips you can have with crackers/chips or as a sandwich spread! Hummous, salsa, and guac were mentioned above, but there's also beetroot hummous, spinach cream cheese dip, baba ganoush, and more. These generally don't taste like the vegetables but still contain plenty of nutrients.

If you have the time and ability to cook, you can also try these:

Grate zucchini, add it to a mince-based dish (e.g. bolognese sauce, chili con carne), and cook for a while. The zucchini just melts into the sauce and you can't really see it or taste it.

This works for other veges too - grate them, puree them, or chop them really small, and then cook them in a pasta sauce or a stew for a while, and they either become really soft or disappear and you can't really taste them anymore. Make a big batch and freeze some servings!

If flavour is the issue, consider honey-roasted carrots, stir-fried greens with garlic and soy sauce, or a stew made with bacon, beans, capsicums (bell peppers), other veges, and some Cajun/Mexican/Moroccan spice mix.

Another good way to disguise flavour is with bottled/jarred marinades and sauces! Look for Indian or Asian sauces with strong flavours like tikka masala, Japanese golden curry, or sweet and sour (as mentioned above). They will usually have recipes on the side. Vegetables cooked in the sauce for ten or fifteen minutes will absorb the flavours.

Also, different coloured vegetables often contain different nutrients, so try to mix it up!

i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.

[blogeternal]

The Ultimate Recipe List - A Culinary Adventure for Every Taste

Welcome to a culinary journey where flavor knows no bounds! Whether you're an experienced chef or a home cook seeking inspiration, a well-curated recipe list can be your gateway to delicious creations. From comforting classics and healthy choices to international flavors and Traeger recipes, this blog offers a diverse selection of dishes to explore. Let’s dive into a world of culinary delights that cater to every palate and occasion.

1. Classic Comfort Foods

Macaroni and Cheese

A beloved classic, macaroni and cheese combines tender pasta with a creamy, cheesy sauce. Bake it with a crispy breadcrumb topping for an extra layer of comfort.

Ingredients: Elbow macaroni, cheddar cheese, milk, butter, flour, breadcrumbs, salt, pepper.

Instructions: Cook pasta, make a cheese sauce with butter, flour, milk, and cheese, mix with pasta, top with breadcrumbs, and bake until golden brown.

Chicken Pot Pie

This hearty dish features a savory filling of chicken, vegetables, and a rich, creamy sauce, all encased in a flaky pie crust.

Ingredients: Chicken breast, carrots, peas, onions, celery, cream, chicken broth, pie crusts.

Instructions: Cook chicken and vegetables, combine with a creamy sauce, place in a pie dish, cover with crust, and bake until golden.

2. Fresh and Healthy Choices

Quinoa Salad

A nutritious and vibrant salad perfect for a light lunch or a side dish, combining quinoa with fresh vegetables and a tangy vinaigrette.

Ingredients: Quinoa, cherry tomatoes, cucumber, red onion, feta cheese, lemon juice, olive oil, herbs.

Instructions: Cook quinoa, mix with chopped vegetables and feta, and toss with a lemon-olive oil dressing.

Grilled Salmon

A simple yet elegant dish that highlights the natural flavors of salmon with a touch of seasoning and a light grill.

Ingredients: Salmon fillets, olive oil, lemon, garlic, dill, salt, pepper.

Instructions: Season salmon with oil, lemon, garlic, and dill, grill until cooked through and flaky.

3. International Flavors

Chicken Tikka Masala

This popular Indian dish features marinated chicken cooked in a rich, spiced tomato sauce, perfect for serving with rice or naan bread.

Ingredients: Chicken, yogurt, lemon juice, garlic, ginger, spices (cumin, coriander, paprika), tomato sauce, cream.

Instructions: Marinate chicken in yogurt and spices, cook in a tomato-based sauce with cream, and serve with rice or naan.

Mexican Street Tacos

Flavorful and easy-to-make tacos filled with seasoned beef, topped with fresh ingredients like cilantro and lime.

Ingredients: Ground beef, taco seasoning, tortillas, cilantro, onions, lime, salsa.

Instructions: Cook seasoned beef, serve in tortillas with fresh toppings and a squeeze of lime.

4. Sweet Treats

Chocolate Chip Cookies

A timeless favorite, these cookies are soft, chewy, and packed with chocolate chips.

Ingredients: Butter, sugar, brown sugar, eggs, vanilla extract, flour, baking soda, chocolate chips.

Instructions: Cream butter and sugars, mix in eggs and vanilla, add dry ingredients, fold in chocolate chips, and bake until golden.

Fruit Crumble

A delightful dessert featuring a sweet and tangy fruit filling topped with a buttery crumble.

Ingredients: Mixed berries or apples, sugar, flour, oats, butter.

Instructions: Combine fruit with sugar, top with a mixture of flour, oats, and butter, and bake until bubbling and golden.

5. Savory Snacks

Stuffed Mushrooms

Perfect for appetizers or party snacks, these mushrooms are filled with a flavorful mixture of cheese, herbs, and breadcrumbs.

Ingredients: Mushrooms, cream cheese, Parmesan cheese, garlic, breadcrumbs, herbs.

Instructions: Remove mushroom stems, mix cheese and herbs, fill mushroom caps, and bake until golden.

Homemade Guacamole

A fresh and zesty dip made from ripe avocados, lime juice, and a mix of flavorful ingredients.

Ingredients: Avocados, lime juice, tomatoes, onions, cilantro, salt.

Instructions: Mash avocados, mix with lime juice, diced tomatoes, onions, cilantro, and salt.

6. Traeger Recipes

Smoked Brisket

One of the most popular choices for Traeger grills, this smoked brisket is juicy, tender, and full of smoky flavor.

Ingredients: Brisket, mustard, seasoning rub (salt, pepper, garlic, paprika).

Instructions: Apply mustard and seasoning rub to brisket. Set up Traeger at 225°F, smoke for 8-10 hours until internal temperature reaches 200°F, let sit before slicing.

Smoked Ribs

Perfectly smoked ribs with a crispy exterior and a sweet, tangy barbecue sauce.

Ingredients: Ribs, BBQ sauce, rub (brown sugar, paprika, salt, pepper).

Instructions: Rub ribs with seasoning, smoke for 5-6 hours at 225°F, wrap in foil, add BBQ sauce in the last hour.

Grilled Chicken Wings

Crispy on the outside, tender on the inside, and flavored with a smoky touch.

Ingredients: Chicken wings, olive oil, seasoning (garlic powder, salt, pepper), hot sauce (optional).

Instructions: Toss wings in olive oil and seasoning, grill at 375°F for 30-35 minutes, adding hot sauce if desired.

Smoked Salmon

A simple and flavorful recipe that highlights the rich taste of salmon.

Ingredients: Salmon fillets, olive oil, salt, pepper, lemon slices.

Instructions: Rub salmon with oil, salt, and pepper, smoke at 180°F for 2 hours, serve with lemon slices.

Traeger Pizza

Enjoy pizza with a smoky twist, perfect for mixing up your grilling routine.

Ingredients: Pizza dough, tomato sauce, cheese, toppings (pepperoni, vegetables, etc.).

Instructions: Preheat Traeger to 450°F, top dough with sauce and toppings, cook for 12-15 minutes until crust is crispy.

Conclusion

This diverse recipe list offers something for every occasion, from comforting classics and healthy options to international flavors and Traeger recipes. Experimenting with these dishes not only broadens your culinary skills but also provides delicious meals to enjoy with family and friends. So, gather your ingredients, get cooking, and savor the joy of creating and sharing fantastic dishes!

[buypeanutbuttercrunchy]

Top 5 Irresistible Peanut Butter Recipes You'll Enjoy

When you want something that's both healthy and delicious, peanut butter is the perfect pick. Spread it on toast for a quick breakfast or enjoy it with fruits for a satisfying snack. Peanut butter is not only tasty but also good for your body, making it a smart choice for any time of day.

Peanut butter is a versatile ingredient that can turn ordinary dishes into extraordinary treats. Whether you're a fan of the creamy or crunchy variety, there are endless ways to incorporate this delicious spread into your meals.

Here are the top 5 delicious peanut butter recipes you'll enjoy: 

Classic Peanut Butter and Banana Smoothie

Start your morning with a nutritious and delicious smoothie. Blend one ripe banana, a tablespoon of peanut butter crunchy from Veeba, a cup of milk, a teaspoon of honey, and a handful of ice. This smoothie is not only refreshing but also packed with protein and healthy fats to keep you energised throughout the day. 

Peanut Butter Energy Balls

For a quick and healthy snack, try making peanut butter energy balls. Mix one cup of rolled oats, half a cup of crunchy peanut butter, a quarter cup of honey, and a handful of mini chocolate chips. After forming the mixture into little balls, chill it for a minimum of 60 minutes. These energy balls are ideal as a post-workout boost or as a midday snack.

Thai Peanut Noodles

Add a twist to your dinner with Thai peanut noodles. Follow the directions on the package to prepare your favourite noodles. In a separate bowl, whisk together a quarter cup of creamy peanut butter, two tablespoons of soy sauce, a tablespoon of rice vinegar, a teaspoon of sesame oil, and a splash of hot water to thin the sauce. Toss the noodles in the peanut sauce and garnish with chopped green onions, shredded carrots, and crushed peanuts for a flavourful meal. If you are looking for healthy option, buy peanut butter online from the best brand, Veeba!

Peanut Butter and Chocolate Chip Cookies

Enjoy every moment with chocolate chip cookies. Preheat your oven to 350°F (175°C). In a bowl, mix half a cup of crunchy peanut butter, half a cup of softened butter, half a cup of brown sugar, and half a cup of white sugar until creamy. Additionally, include 1 egg and a teaspoon of vanilla extract to boost the flavour. Gradually add one and a quarter cup of flour, a teaspoon of baking soda, and a pinch of salt. Fold in a cup of chocolate chips. Drop a spoonful of dough onto a baking sheet and bake for 10–12 minutes until golden brown.

Peanut Butter Granola

Start your morning with homemade peanut butter granola. Preheat your oven to 325°F (160°C). In a large bowl, combine three cups of rolled oats, a cup of mixed nuts and seeds, and a quarter cup of honey. Melt half a cup of peanut butter and pour it over the oat mixture, stirring to coat evenly. Spread the mixture on a baking sheet and bake for 20–25 minutes, stirring occasionally, until golden and crunchy. Visit one of the best brands, Veeba, to buy peanut butter online. 

In essence, these top 5 peanut butter recipes are sure to delight your taste buds and add variety to your meals. Remember, for the best results, use high-quality peanut butter. You can buy peanut butter online from Veeba. Their peanut butter adds the perfect texture and flavour to these recipes, making each bite irresistible.

[digitaldetoxworld]

Easy and Delicious Weeknight Meals Quick Recipes for Busy Evenings

 In the hustle and bustle of daily life, locating time to cook a nutritious and tasty meal can be a challenge. However, with a little planning and some simple recipes up your sleeve, preparing scrumptious weeknight food can turn out to be a breeze. Whether you are a pro domestic cook dinner or simply beginning out within the kitchen, those smooth recipes are certain to please your flavor buds with out preserving you tied to the range for hours. From comforting classics to unique flavors, here are a few mouthwatering dishes to be able to make weeknight dinners a joy:

One-Pot Pasta Primavera: Cook pasta along with your favourite veggies like bell peppers, zucchini, and cherry tomatoes in one pot. Add a few garlic, olive oil, and herbs for taste.

Sheet Pan Fajitas: Toss sliced bell peppers, onions, and chicken or steak strips with fajita seasoning on a sheet pan. Roast within the oven till gentle and serve with heat tortillas.

Stir-Fry: Quickly stir-fry your desire of protein (hen, shrimp, tofu) with colorful vegetables like broccoli, carrots, and snap peas. Season with soy sauce, ginger, and garlic for an clean Asian-stimulated meal.

Grilled Cheese and Tomato Soup: Upgrade the classic grilled cheese sandwich through including slices of tomato and plenty of cheeses. Pair it with a comforting bowl of tomato soup for a cozy dinner.

Taco Salad: Brown ground red meat or turkey with taco seasoning and serve over a bed of lettuce. Top along with your preferred taco toppings like cheese, salsa, avocado, and beaten tortilla chips.

Quesadillas: Fill flour tortillas with cheese, cooked chook or beef, black beans, and veggies like bell peppers and onions. Cook until crispy and serve with salsa and bitter cream.

Pesto Pasta with Chicken: Toss cooked pasta with store-bought pesto sauce, grilled bird strips, and cherry tomatoes. Sprinkle with grated Parmesan cheese for a simple yet flavorful meal.

Vegetable Fried Rice: Cook rice and let it cool slightly. Stir-fry combined greens like peas, carrots, and corn with scrambled eggs and cooked rice. Season with soy sauce and sesame oil for a fast and satisfying dinner.

Caprese Salad: Layer slices of sparkling mozzarella, tomatoes, and basil leaves on a plate. Drizzle with balsamic glaze and olive oil, and season with salt and pepper for a light and clean meal.

Black Bean Quesadillas: Mash black beans with salsa and spread onto flour tortillas. Top with shredded cheese and another tortilla. Cook till golden brown and crispy, then slice into wedges and serve with guacamole and sour cream.

[warnerdale]

Air Fryer Recipe - Air Fryer Carrot, String Beans and Zucchini Chips

Air Fryer Carrot, String Beans and Zucchini Chips. With these air fryer vegetable chips, you can enjoy a healthy and flavorful snack. Carrots, string beans, and zucchini are coated in a flavorful spice blend and air fried until crispy and golden brown.

[lilianroberts]

Air Fryer Recipe - Air Fryer Carrot, String Beans and Zucchini Chips

Air Fryer Carrot, String Beans and Zucchini Chips. With these air fryer vegetable chips, you can enjoy a healthy and flavorful snack. Carrots, string beans, and zucchini are coated in a flavorful spice blend and air fried until crispy and golden brown.

[jacobsjottings]

Air Fryer Carrot, String Beans and Zucchini Chips

Air Fryer Carrot, String Beans and Zucchini Chips. Air Fryer Recipe, Onion Powder, Salt, String Beans, Black Pepper, Olive Oil, Zucchini, Smoked Paprika, Garlic Powder. With these air fryer vegetable chips, you can enjoy a healthy and flavorful snack. Carrots, string beans, and zucchini are coated in a flavorful spice blend and air fried until crispy and golden brown.

[drdunev]

Can you believe it is Thanksgiving already? The snow is already flying up North, so I am glad to be in Florida this year, and happy that I can see patients, family and friends another time before Christmas rushes in.

Give yourself the gift of a good Immune boost. There are so many herbs and supplements that will help you escape whatever comes your way. Your own innate Immune system, mostly located in the lining of the gut, is your best defense against a host of health issues. There are chewable immune supplements for the kids and anyone who hates swallowing pills. Scout’s Motto-Be prepared!

We are watching how much sugar we eat this year, so I will be making pumpkin pie with Monk Fruit and Stevia. The spicy desserts really lend themselves to these plant-based extracts that taste sweet to the tongue, but don’t contain sugar and don’t spike your blood sugar. I always double or triple the cinnamon, nutmeg and cloves, and that further balances blood sugar control.

Thanks to Birch Benders there are pumpkin pancake and waffle mixes. Avoiding gluten or eating paleo? If you can't buy locally, it's available on Amazon.

Turkey meat has the amino acid Tryptophan, which the body uses to make both Serotonin and Melatonin. So, that satisfied, feel-good mood after a big turkey dinner is partly from the unique benefits of turkey.

Don’t forget the digestive enzymes like Enzycore and Zypan or Betaine HCL to help you enjoy that good lean protein.

I am doing a lot of Telemedicine and long-distance consulting, so if you have family members who live elsewhere and need help, let me know. See a healthy snack recipe perfect for Thanksgiving below.

The Pilgrims and the Native Americans came from completely different religious beliefs, cultures, countries, and customs. But they came together over the things they shared in common. We all need healthy whole foods, our families, and our friends. Sometimes we are fortunate enough to find people who can teach us the things we need to know to survive in new environments. Despite their religious differences, the Pilgrims undoubtedly thanked God for the wisdom the Native Americans shared that enabled them to survive in the harsh winter of their new home. Many of our best medicines came from Native American herbal tradition. Echinacea is a North American herb that is a powerful immune remedy, cultivated by Native Americans.i Sage, Motherwort, Willow Bark, and Saw Palmetto were other herbs the early herbalists learned about from the tribal practitioners.

Wishing you a Happy, Healthy Thanksgiving, with enough kindness and goodwill to share.

ihttps://pubmed.ncbi.nlm.nih.gov/12808356/                                  Roasted Parsnip Chips Parsnips are those cream-colored, odd shaped root vegetables that look like carrots. They are surprisingly mild and sweet when roasted. Preheat the oven to 375 degrees. Line a large roasting pan or cookie sheet with parchment paper (if you want to make clean up easier.) Slice the parsnips diagonally and spread out in the pan. I usually roast the larger pieces first, and add the smaller ones later for even roasting. Brush or drizzle the sliced parsnips with olive oil and salt to taste.  Roast for 20 minutes and check. We like them crispier, so I roast them longer, but they are ready whenever they start to turn golden brown. They can be roasted and stored in the refrigerator until ready to be reheated and enjoyed. Even die-hard vegetable haters may enjoy these! Parsnips have great nutritional value. The mineral content includes manganese, magnesium, iron, zinc and phosphorus. Vitamins include B1, B6, B9, C, K, and E. They also have the fiber that our gut biome loves. And the contain Falcarindiol, an antioxidant that may destroy tumor cells. In ancient herbal lore, parsnips were considered an aphrodisiac. Pretty good stuff for an oddly shaped carrot! Let me know if you try this recipe or have another parsnip recipe to share.

[niyalight-123]

Title: Unleash the Magic of Cooking with an Air Fryer.

Introduction

The kitchen has always been a hub of innovation when it comes to cooking techniques and appliances. One such marvel of modern culinary technology is the air fryer. This countertop appliance has taken the culinary world by storm, promising to deliver crispy and delicious results with a fraction of the oil used in traditional frying methods. In this blog, we will explore the world of air fryers, their benefits, tips for using them, and some mouthwatering recipes to get you started.

What is an Air Fryer?

An air fryer is a kitchen appliance that cooks food by circulating hot air around it. It uses a convection fan and a heating element to create a controlled cooking environment, similar to a mini convection oven. The result? Crispy, golden-brown dishes without the need for excessive oil. This makes it a healthier alternative to deep frying while still retaining the desirable texture and flavor of fried food.

Benefits of Using an Air Fryer

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Healthier Cooking: Air fryers require significantly less oil compared to traditional frying methods, making it a healthier option for those looking to cut down on calories and saturated fats.

Speedy Cooking: Air fryers are incredibly efficient and cook food faster than conventional ovens. They preheat quickly and evenly distribute heat, reducing cooking time.

Versatility: While they excel at making crispy fries and chicken wings, air fryers can also be used for baking, roasting, grilling, and even reheating leftovers.

Easy Cleanup: Air fryers typically have non-stick baskets or trays, making them easy to clean. Many parts are also dishwasher safe.

Energy Efficient: Air fryers use less energy compared to large ovens, making them an eco-friendly choice.

Tips for Using Your Air Fryer

Preheat: Just like with an oven, it's important to preheat your air fryer for a few minutes to ensure even cooking.

Don't Overcrowd: Leave some space between food items to allow air to circulate freely. Overcrowding can result in uneven cooking.

Use a Little Oil: While the goal is to reduce oil, using a light spritz of cooking spray or brushing food with a small amount of oil can enhance the crispiness.

Shake or Flip: To ensure even cooking, shake the basket or flip food halfway through the cooking time.

Experiment with Seasonings: Don't be afraid to get creative with your seasonings and marinades. Experiment with different flavors to elevate your dishes.

Air Fryer Recipes to Try

Crispy Chicken Tenders

Coat chicken tenders with a mixture of breadcrumbs, Parmesan cheese, and your favorite seasonings. Air fry until golden and crispy.

Sweet Potato Fries

Cut sweet potatoes into thin strips, toss with a little olive oil and your choice of spices, and air fry for a healthier alternative to French fries.

Salmon with Lemon and Herbs

Season salmon fillets with lemon juice, herbs, and a touch of olive oil. Air fry until the salmon flakes easily.

Vegetable Chips

Slice vegetables like zucchini, carrots, and beetroot thinly, season, and air fry for a crunchy snack.

Conclusion

Air fryers have revolutionized the way we approach cooking by offering a healthier, faster, and more convenient alternative to traditional frying methods. Whether you're a health-conscious individual looking to cut down on oil or simply a food enthusiast eager to experiment with new recipes, an air fryer is a valuable addition to any kitchen. So, grab your favorite ingredients and start creating crispy and delicious dishes with this modern kitchen marvel. Happy cooking!

[gruesome-gluttony]

Air Fryer Recipe - Air Fryer Carrot, String Beans and Zucchini Chips

Air Fryer Carrot, String Beans and Zucchini Chips. With these air fryer vegetable chips, you can enjoy a healthy and flavorful snack. Carrots, string beans, and zucchini are coated in a flavorful spice blend and air fried until crispy and golden brown.