#Instant Pot Beginners

[healthpro786]

Simple meal plan to lose weight

Losing weight can often seem like a daunting task, but with a well-designed simple meal plan, achieving your goals becomes more manageable and sustainable. In this article, we'll delve into the essentials of creating an effective meal plan tailored for weight loss.

Introduction

Embarking on a weight loss journey requires a clear strategy, and a simple meal plan serves as the cornerstone of this strategy. By structuring your meals around healthy choices and portion control, you can achieve sustainable weight loss while nourishing your body.

Understanding Weight Loss Basics

To effectively lose weight, you must create a caloric deficit, meaning you burn more calories than you consume. This deficit can be achieved through a combination of diet and exercise. However, diet plays a crucial role, and a simple meal plan helps you manage your calorie intake.

Macronutrient Balance for Optimal Fat Loss

In addition to managing calories, it's important to focus on the quality of your food. A balanced meal plan should include adequate protein, healthy fats, and complex carbohydrates. Protein supports muscle growth and repair, while fats and carbs provide sustained energy.

Designing Your Simple Meal Plan

Setting realistic goals is key to success. Aim to lose weight gradually, typically 1-2 pounds per week, which is both safe and sustainable. Choose nutrient-dense foods such as lean proteins, whole grains, fruits, and vegetables to fuel your body.

You may have a look to this plan for better results.

Choosing Nutrient-Dense Foods

Opt for whole, minimally processed foods that are rich in vitamins, minerals, and fiber. These foods not only keep you full longer but also provide essential nutrients that support overall health and metabolism.

Meal Prep Tips for Success

Meal prep is a game-changer when it comes to sticking to a meal plan. Dedicate a day each week to batch cooking meals and portioning them into containers. This saves time and ensures you have healthy options readily available.

Batch Cooking for Efficiency

Prepare large quantities of staples like grilled chicken, brown rice, and roasted vegetables. Use these as building blocks for various meals throughout the week, such as salads, stir-fries, and wraps.

Portion Control Techniques

Invest in portion-control tools like measuring cups and food scales to accurately measure servings. This helps prevent overeating and keeps your calorie intake in check.

Sample Meal Plan

Let's explore a sample meal plan for a day that promotes weight loss:

Breakfast Ideas:

Greek yogurt with berries and nuts

Oatmeal topped with sliced bananas and a drizzle of honey

Lunch Options:

Grilled chicken salad with mixed greens and vinaigrette

Quinoa and vegetable stir-fry

Dinner Recipes:

Baked salmon with roasted sweet potatoes and steamed broccoli

Lentil soup with a side of whole-grain bread

Healthy Snack Choices:

Hummus with carrot sticks

Apple slices with almond butter

Incorporating Variety and Flavor

Maintaining interest in your meals is crucial for long-term adherence to a meal plan. Experiment with different cuisines and cooking methods to keep things exciting.

This plan may guide you for better results.

Experimenting with Different Cuisines

Explore international cuisines like Mediterranean, Asian, or Mexican, which often feature flavorful dishes made from wholesome ingredients.

Using Herbs and Spices for Taste

Enhance the taste of your meals without adding extra calories by using herbs, spices, and citrus zest. Fresh basil, cilantro, cumin, and lemon juice can transform a simple dish.

Hydration and Its Role in Weight Loss

Staying hydrated is essential for weight loss. Aim to drink plenty of water throughout the day, as it helps boost metabolism and reduces hunger.

Choosing Healthy Beverages

Limit sugary drinks and opt for water, herbal tea, or infused water with citrus slices and mint. Avoid excess caffeine and alcohol, as they can interfere with your weight loss efforts.

Tracking Progress

Keep track of your meals, snacks, and beverages in a food journal. This helps you identify patterns, track your progress, and make necessary adjustments to your meal plan.

Monitoring Weight Changes and Adjustments

Regularly weigh yourself and assess how your body is responding to the meal plan. Adjust portion sizes or food choices as needed to continue progressing towards your weight loss goals.

Overcoming Challenges

Cravings and social situations can present challenges during your weight loss journey. Plan ahead by having healthy alternatives on hand and practicing mindful eating in social settings.

Dealing with Cravings and Temptations

Find healthier substitutes for your favorite indulgences, such as dark chocolate instead of milk chocolate or air-popped popcorn instead of chips.

Managing Social Situations

Communicate your goals with friends and family to gain support. Offer to bring a healthy dish to gatherings or focus on socializing rather than solely on the food.

Conclusion

Achieving weight loss through a simple meal plan is not only feasible but also rewarding. Celebrate your milestones along the way and embrace these healthy eating habits for long-term success. By prioritizing nutrient-dense foods and mindful eating, you'll not only shed pounds but also improve your overall well-being. You can Start your journey towards a healthier future today!

Disclosure:

Some of the links in this article are affiliate links, which means I may earn a commission if you purchase through those links.

[4dbeingguide]

11 tips from a master manifestor.

y’all have been loving my first post and it’s really encouraged me to come back. this time i have 11 tips for you! i would’ve really appreciated a post like this when i was a beginner so i’ve decided to make it for those who may also be starting with their journey. actually it doesn’t matter where you are on this road, this is supposed to help everybody, including master manifestors (yes, sometimes doubts cross our minds, we just know how to deal with them)!

there is a lot of repetition as there are some concepts i want to emphasize on. excuse any grammar errors. let’s get straight to it!

stop giving a fuck about the 3D. that is absolute (as in, don’t check it, don’t wait for anything from it, don’t let it get to you). just stop. i have a post over here that will really help you in doing so (and no, it isn’t me cursing at you while ordering you to stop. it’s me having a discussion with you and listening to your doubts while refuting them and i also back it up with scientific sources).

acknowledge that you already are a master manifestor. you’re already where you need to be. don’t let the illusion that is the 3D tell you otherwise!

if you see a piece of manifestation advice that rubs you the wrong way then simply act as if it’s false and doesn’t apply to your reality. you make the rules.

speaking of rules, make yourself some manifesting rules that dictate that manifesting is effortless and instant for you. don’t settle for less.

keep a success story list (and yes, you can put stuff that you’ve assumed that hasn’t appeared in the 3D since the 4D is the only reality) so that you can use it to reaffirm your belief in the law if you ever doubt it.

never seek approval from the 3D for ANYTHING. it is an ILLUSION. your 4D/mind/assumptions are the OBJECTIVE reality. this also applies to the state of waiting and wanting. why do you want to wait for the approval of an illusion? and what are you wanting when it’s already here?

the 3D is not your enemy and it is impossible for the 3D to reject your manifestation. the bitch is inanimate lmao. have you ever walked in front of a mirror and had it tell you “i’m not gonna reflect right now”? i’m sure the answer is no. the 3D works the same way. it EXISTS to reflect our assumptions. that’s its entire purpose. it is nothing but an illusory perception of our 4D. it actually obeys you down to a T. i was gonna say it’s your pet but pets are actually alive and autonomous, the 3D isn’t. the 3D just an inanimate illusion. your business is in the 4D. that’s where you live.

you don’t need a technique. to manifest, all you have to do is assume you have it or enter the state of having it. techniques simply exist to help you do so (that’s why we affirm/visualize/etc. that we have it) but you can do it directly. that doesn’t mean you shouldn’t use them. do what feels most natural to you. do what is the most efficient when it comes to making you fulfilled (not what gives it to you fastest in the 3D. remember, it’s an illusion).

you shouldn’t care if the 3D will give it to you or not. the 3D is an illusion, remember? a simple way to get yourself to put your eyes on the 4D is saying something to the effect of “this 3D/physical world isn’t real/is an illusion, the 4D/mind is the only true reality, i live in the 4D and thus all my affairs are there and not in the 3D and this is what the 4D is saying: (insert manifestation)”. seriously, all your affairs are in the 4D. you’re 4 dimensional.

when doubts persist, reading rants and banging pots and pans might help sometimes but sometimes you just have to sit down with yourself and have an internal dialogue. you’re human (probably 🤔 just in case you’re manifesting otherwise as you read this, and yes it IS possible). hear what your doubts have to say in full (don’t buy it though) and debunk them calmly and civilly.

limits don’t exist. imagination is the only reality. if you can imagine it then it can happen unless you say it can’t.

if you liked this post, make sure to check out my post here!!! in it i elaborate on how to deal with doubts. have an amazing day 🫶

[copperbadge]

airmidcelt

I realllllly want to try making bread, do you have a yeast bread recipe rec for a beginner? I have a stand mixer that I want to use.

I have many recipes! I’m throwing a handful behind the cut. I’m including Beer Bread, Hokkaido “Milk” Bread, and King Arthur Bagels. 

I will say that I’ve yet to have a bad recipe from the King Arthur website, so if you’re looking for bread recipes that’s a great resource, and any recipe that asks you to knead bread for any length of time will work in a stand mixer -- generally, you should stir the ingredients by hand until reasonably incorporated, then attach the dough hook and knead.

A note -- using bread flour instead of all-purpose really does make a difference in the quality of the bread. All-purpose is fine, but you’ll get a better and more consistent product with bread flour. I also add King Arthur’s “Bread and Cake Improver” to make for a fluffier crumb and softer crust.

Beer Bread

adapted from https://www.agardenforthehouse.com/rustic-beer-bread-hand-kneaded/

4 cups (555 grams) bread flour

2 teaspoons (7 grams) instant yeast

2 teaspoons (12 grams) salt

12 ounces (341 ml) beer of your choice at room temperature (uh maybe stay away from pale ales, they get real skunky)

1 tablespoon extra-virgin olive oil

Now, I was baking with Off-Colour’s beer, which comes in 16oz cans, so if you have a 16oz can of beer, the amounts are:

694g Bread Flour

2 1/2 tsp yeast

2 1/2 tsp (16g) salt

16oz beer

1 1/4 tbsp olive oil

If you do this larger recipe, it’s best to make two loaves, or one loaf and one batch of rolls.

Stir together the flour, yeast, and salt in the mixer’s bowl and make a well in the middle. Add the beer and olive oil, and stir until a stiff, shaggy dough develops. Knead for 10 minutes (I use a dough hook in the stand mixer on low to medium speed, works fine).

Transfer the dough to a large greased bowl, flip to grease its other side, and then cover the bowl with clingfilm or a damp towel. Let the dough rise in a warm location until doubled in volume -- 90 minutes to 2 hours.

When the dough has doubled in volume, punch it down, pat it out, and form it into a tight ball. Pinch the seam to seal it. Then place the ball seam side down in a greased bowl. Cover and let rise in a warm spot until doubled in volume -- usually 30 to 45 minutes.

While the dough is rising, place a heavy, oven-proof pot (covered with its lid) on the lower-third level of the oven. Preheat the oven to 450°F. Generally people will use cast-iron dutch ovens for this, but I’ve also used an aluminum dutch oven, which is quite light and doesn’t hold as much heat; it still works fine. This dough is very versatile and will also do fine in a loaf pan without a cover, just keep an eye on the browning.  

When the dough is ready, remove the pot from the oven. Flip the dough into the pot, its seam side now facing up. Cover the pot with its lid, and return it to the oven.

Bake for 30 minutes. Uncover the pot, lower the oven temperature to 400°F, and bake until the crust browns -- 10-15 minutes. Transfer the bread to a wire rack. Cool completely before slicing.

Hokkaido Milk (Tangzhong) Bread

This is a softer, fluffier bread, more like store-bought. It has one or two extra steps but is still a pretty versatile, low-skill dough. 

Tang: 

1/4 cup water

1/4 cup milk

3 tbsp flour

1 large egg, room temp

1/2 cup cold milk

Dough: 

2 2/3 cups flour (390g)

1/4 cup sugar (35g)

2 tbsp dry milk powder, optional (15g)

1 tsp salt

2 1/4 tsp yeast

4 tbsp unsalted butter, softened

In a small saucepan off heat, whisk together the first three Tang ingredients. Heat over medium heat, whisking constantly, until mixture thickens and streaks from the whisk do not disappear. Remove from heat and pour in the remaining cold milk. Whisk to combine. Add the egg and whisk to combine.

Mix together all of the dry ingredients (all “dough” ingredients except butter) in a stand mixer bowl. Make a well in the center and pour in the tang, then stir until combined. Attach dough hook and continue to knead with dough hook on low speed. 

After 5 minutes on low speed, the dough will be very sticky, sticking to the sides of the bowl. This means the gluten has started to develop. Add the softened butter in 3 additions, allowing to incorporate fully. Between additions, scrape down the sides of the bowl with a spatula if needed. The butter will look like it's not being absorbed by the dough but be patient, it will.

Once all the butter is incorporated into the dough, increase the speed to medium (4 or 5) and let dough knead for 6-8 minutes, scraping down the bowl occasionally. The dough is done when it no longer sticks to the sides of the bowl. It will be smooth and should very easily come off from the sides of the bowl.

Remove dough from mixing bowl and shape into a ball. Return to mixing bowl and cover with cling film/tea towel and let rise until doubled in size (either at room temperature for ~2 hours or overnight ~12-14 hours in fridge).

After dough has proofed, remove covering and gently deflate the dough by scraping down the sides with a spatula. Remove from bowl. You can bake this as a loaf, just shape and put in a greased loaf pan, or divide into 14-16 portions depending on size and shape into balls with floured hands, then place in a greased dish. I use a cast-iron skillet but a casserole dish will work too, or even a cookie sheet. 

Cover with greased clingfilm or foil and let dough rise at room temperature until doubled in size (~up to 2 hours).

Preheat oven to 350F. Brush the top of the bread with egg wash if desired. Bake for 20-30 minutes. If the bread starts to brown too quickly, cover the top with foil paper to prevent bread from burning. Remove from oven and let cool.

And finally for something a little more complicated, the King Arthur “sandwich” bagel recipe: There are more thorough instructions at the KA website. 

King Arthur Bagels

Starter: 

1 cup (120g) King Arthur Unbleached Bread Flour

1/8 teaspoon salt

1/16 teaspoon instant yeast

1/3 cup (75g) water, cool

Dough: 

3/4 cup (170g) water, room temperature

2 teaspoons (14g) barley malt syrup or 1 tablespoon (13g) dark brown sugar, packed

3/4 teaspoon instant yeast

1 1/4 teaspoons salt

2 1/2 cups (300g) King Arthur Unbleached Bread Flour

Water bath: 

8 cups (1808g) water (I just fill the pan I’m using half-full and don’t bother measuring this) 

2 tablespoons (42g) barley malt syrup or honey (I use brown sugar, works fine)

Knead together starter ingredients until thoroughly combined in a stiff dough (you can use the dough hook but it doesn’t work super well, I usually just stir it until it’s stiff). Cover and rest at room temperature for 4 to 14 hours; it should expand. I do this in the bowl of the stand mixer because why not? 

Add remaining dough ingredients in the order listed, on top of the starter. Knead the stiff dough until it’s supple and elastic, 8-10 minutes with a mixer. Rest, covered, 2 hours.

Divide into eight equal pieces (80g to 85g each; I prefer mini bagels of roughly 40g each). Shape each piece by forming it into a ball, then rolling on an unfloured surface to tighten. Cover the pre-shaped dough and allow it to rest for 10 to 15 minutes.

Line a baking sheet with parchment and lightly grease, or sprinkle the parchment with cornmeal. To shape dough, poke a hole through the center and rotate to expand the hole, forming a ring shape. Place the shaped bagel onto the prepared baking sheet. Cover and let them rest until they feel slightly puffy to the touch, about 30 minutes.

Preheat the oven to 450°F. Combine the water and barley malt syrup or honey in a wide, shallow pot; the water should be at least 1 1/4" deep. Bring the mixture to a boil. Boil the bagels for 60 seconds, then use a dough whisk or slotted spoon to turn the bagels over (I often use chopsticks for this). Boil for another 60 seconds before removing from the water and placing back on the prepared pan. Bake until golden brown, 18 to 22 minutes.

[skoople]

Beginner's Guide to Dude Care

Guys are fascinating creatures, and can be very affectionate once you build enough trust. For your he/him to be happy and healthy, the environment should be just right. What does a dude need?

Appropriate space to roam. It's good for your guy to get time outside the cage (supervised of course), but even inside the habitat, he should have plenty of space to stretch his legs and fail to perform a kickflip.

Healthy diet. Your he/him should always have a slightly stale source of caffiene available: like a 4 hour old pot of coffee, or a flat can of Rockstar. It's also important to vary what he eats: if he's had instant ramen more than three times in one week, try offering your guy a slightly unwrapped quarter pounder and see if he investigates the smell coming from the paper.

Bedding. Many dudes will insist that bedding is clean regardless of visible food, sweat, or urine stains. It is important to change bedding regularly, but if it is changed too frequently, it could cause distress behaviors such as watching YouTube shorts or calling people "chief" in conversation. Limit bedding changes to once every month.

Guys are fairly amenable to handling, and are happy on their own as well as in social contact with other guys. If you know another household with a dude, try to arrange a playdate! We wish you the best of luck as you embark on the journey to care for a guy.

[ukulelekatie]

I want to get in to beaking bread, could you share the recipe?

Absolutely!

Disclaimer: This is going to be a kind of "choose your own adventure" type of recipe in order to make it as accessible and beginner-friendly as possible. Also, I'm not an expert by any means! This is what works for me, but questions and suggestions in the notes are welcome :)

Ingredients:

5 1/2 c. (688g) All-purpose flour, plus a little extra

2 1/2 tsp (7g) Instant yeast or active dry yeast

2 c. (472 mL) Warm water, about 100°F/38°C

2 tsp (12g) Salt

2 tsp (9g) Sugar (or maple syrup or honey) plus a pinch more

1 tsp (5g) Oil - I like to use olive oil

Equipment:

Small bowl or cup

Large bowl

Cloth, plastic wrap, or lid for large bowl

Wooden spoon or spatula for mixing

Parchment paper

Dutch oven (or a baking sheet and a large, metal, oven-safe pot)

Knife (the sharper the better)

Cooling rack

Food scale, if you're using the metric measurements

Instructions:

Part 1: Combine the Ingredients

Add 1/2 c. (118g) of warm water to a small bowl or cup. Add a pinch of sugar (or a little bit of honey or maple syrup) and your yeast, stir gently until combined. Let rest for about 5 minutes until the yeast mixture gets bubbly. This indicates that your yeast is alive and ready to go!

In a large bowl, whisk together the flour, salt, and sugar

Create a well in the center of your flour mix, and pour in the yeast mixture, the remaining 1 1/2 c. (354g) of water, and the oil. Mix together until you get a shaggy ball of dough. It should be a little sticky, but if it's too sticky, add more flour.

Part 2: Kneading

This step is optional. I find that kneading gives it a chewier texture and keeps the loaf from getting crumbly for longer, but the no-knead method is still delicious and easier. Skip to Part 3 if so desired.

I suck at kneading so I use my handy dandy stand mixer. But you can knead by hand if you want, or you can opt to not knead it at all! You're looking for a nice smooth, stretchy ball of dough.

Part 3: Rise

Lightly grease the inside of your bowl. Put your dough back into the bowl and cover with a lid or a damp cloth or plastic wrap and let rest in a warm location.

I like to put mine in the oven--make sure it's turned off, and make sure everyone you share the kitchen with knows there's dough having a little nap in the oven. Not everyone checks to make sure the oven is empty before turning it on, ya know?

Let rise until the dough has doubled in size and there are tiny bubbles on the surface. Time will vary--if you're using instant yeast, this will likely take 1-2 hours. If you opted for active dry, the rise time will be longer, anywhere from 2-4 hours. If you did the no-knead, method, it may take even longer than that. You could even leave it overnight if you want!

Part 4: Preheating and Shaping

This bread is meant to be baked in a Dutch oven. Dutch ovens trap steam, which helps create a nice crust. But if you don't have one, don't fret! You can place your loaf on baking sheet, and then place a metal pot over the loaf for the same effect.

When your dough is done rising, take your dough out of the oven and then preheat the oven to 450°F 230°C. If your dough is resting in the oven, don't forget to take it out first.

Add your Dutch oven or sheet and pot to the oven to allow them to heat up.

Punch down the dough to get rid of the air bubbles, and then place the dough on a lightly-floured surface. Pull the edges of the dough in toward the center. You should see the shape becoming more spherical and feel the surface getting tighter. Here's a quick visual: https://www.youtube.com/watch?v=IWA0RAAsBHg

Transfer your beautiful dough baby to a sheet of parchment paper. Gently flour the surface of the loaf, and then use your knife to score the top. (Don't go too deep!)

Part 5: Baking and Cooling

When the oven is heated, remove your Dutch oven and transfer your dough and parchment paper inside. Make sure the parchment paper is completely inside to prevent it from burning.

Bake for 30 minutes. After this time, remove the Dutch oven lid and let your loaf bake for 10-15 more minutes until the crust is nice and golden brown

Transfer the loaf to the cooling rack and let it cool for at least an hour before cutting into it. I know it's tempting to dig in right away, but I promise it's worth it.

Your bread should be good for about a week. I like to store mine in tin foil or in a large zip lock bag. To keep your crust nice and crispy, don't wrap it up until it's completely cool.

Enjoy!

[brf-rumortrackinganon]

Do you have any one pot recipes? I’m a beginner level cook if you can call it that and I get so stressed out by too many pots and pans and mess

I don't really cook a lot of one-pot dishes the way you might be envisioning. My only one-pot dish is macaroni and cheese, but that recipe uses an instant pot. I think of shepherd's pie as a one-pot dish but it's actually a 3-pot dish (I wash the first two dishes while it's finishing in the oven in the 3rd dish).

If you're okay with two-dish meals, then these might be helpful. About 75% of my cooking these days come from one of these resources:

One Dish Kitchen - single portion meals. Her coq au vin is my favorite. I make it with mashed potatoes.

Cooking For One - from America's Test Kitchen. The beef and broccoli is my favorite here. (I found this book at my library and tried a few recipes first before buying my own copy.) I use microwave minute rice a lot.

I'm a big fan of risotto. Cook the protein (chicken, scallop, shrimp, whatever you like) in the oven and prepare the risotto stove-top in a sauce pan or a skillet. You'll need a second pot for stock/broth, but you can also do risotto in a pressure cooker/Instant Pot to cut down on the dishes.

I also like to do sheet pan dinners, where I roast a protein and veggies on the same baking sheet and then make a sauce stove-top while that's in the oven. I usually do salmon and broccoli with a lemon garlic sauce or chicken, asparagus, and potatoes with a butter sauce.

And it's not a sheet pan dinner, it's a skillet dinner but I love doing a porkchop in a skillet and when the meat is resting, sauteeing veggies in the same skillet with some additional butter or olive oil.

(My recipes for risotto, lemon garlic sauce, and butter sauce were from the internet but I've had them for so long that I can't find them online anymore. If you're interested, I'm happy to write them up and share! I think they're pretty easy - I found them when I was a beginner cook myself, having just moved out on my own 10 years ago.)

I was just gifted Compact Cooking and while I haven't cooked from it yet, all the recipes look good and manageable for a novice who doesn't want a lot of mess! You can find a lot of her recipes on Instagram and TikTok if you don't want to buy the book just yet.

[allsadnshit]

hi! i love your approach to cooking & bought your zine & was wondering if you have any recommendations for online or print recipes/cookbooks - especially any that are instant pot specific - i am such a beginner to cooking good food & don't know how to judge recipes for quality when i do basic google searches. thank you!

Honestly I don't have any recipe books I love at home! Instagram sends me a lot of stuff when I first was into cooking and it can be helpful! Learning the basics through recreating your comfort foods can be a really intimate and fun way to get more into cooking :-)

Shows to be inspired by: salt fat acid heat, chefs table, and my personal favorite: flavorful origins

[spookyceph]

Salt, Sugar, Heat Ch. 4: Overtime

Words: 1,741

Summary: Anywhere can be paradise when your home is hell.

Content Advisory: Sexual references through dialogue

It struck Touya as funny that someone who was basically a giant walking shadow could still have a normal one too. When Kurogiri’s fell over him, he looked up from the game on his phone.

“What’s happening, boss?”

“It is past noon, Todoroki Touya. By the looks of things, the lunch rush has died down. The others should have everything well in hand from here on.”

“Yeah, I already clocked out. Just thought I’d stick around for a bit. Admire the scenery since it’s such a beautiful day.”

Kurogiri surveyed the back lot. The buzzing cloud of flies hovering around the trash bins. A panting stray dog trotting by in the alley. The rickety patio furniture Touya lounged on.

“I see. How is your family doing?”

“Oh, you know. Still fucked up beyond all comprehension. Same old, same old.”

“Nothing immediately pressing, I hope?”

“Nah,” Touya lied.

The ghosts of a million sage but stern lectures haunted Kurogiri’s pause. “What do you make of our latest recruit?” was what he said instead.

“Looks like he hasn’t been outside his basement or eaten anything other than instant noodles for ten years. But…”

“But?”

A pale face pinched with worry that couldn’t quite snuff out the gleam in blood-red irises. Those same eyes watching his every move at the oven. A lanky frame scrambling to jump at orders the instant they were given.

Touya turned back to his phone. Just on the off chance a smile slipped out and ruined his reputation. “He threw himself into everything. Didn’t just stand around and wait for me to give him something to do. Helped clean up to the very end. Never complained once.”

“Ah, so you’re saying he performed admirably.”

“I’m saying he’d give his left nut for a scrap of approval from anyone. But under the desperation there might be the makings of a spine. If he doesn’t crack in the next month, he might turn into a decent baker.”

“You’re a harsh taskmaster, Todoroki Touya.”

“I’m also right.”

That earned a classic Kurogiri sigh. “I trust your instincts on this matter. However, please be mindful of how difficult it is to be a beginner. I feel it’s all too easy to forget past struggles in one’s current confidence.”

Touya twirled a hand. “Yeah, yeah. I’ll dispense a few head pats between lashings, okay?”

“My thanks. Do pass on my regards to your mother and siblings when you see them.”

“Sure thing, boss.”

He waited until he heard the back door shut with a polite click before putting his phone away. The heat of the sun weighing down on him already rivaled the oven’s. He wanted to rinse off with a cool shower. Crank up the air conditioning. Snuggle into his futon for a well-earned rest. Luckily, he was used to denying his wants and needs. Touya stood, took a spine-popping stretch, then wandered inside to fuck with the others.

The rush of running water between the clatter of pots and pans drew him to the sink and his first target.

“Yo, Jin. How’s it going?” He draped an arm around the other man’s neck since getting one all the way across his shoulders was too much of a pain.

Jin turned his head enough to glance at him through the eyeholes of his red costume hoodie’s zip-up mask. Some super sentai thing by the looks of it. “Just finishing up this last round of dishes then I’m taking a lunch break. Look at the mess people left on these plates! Customers are fucking animals! What about you? Aren’t you dead on your feet yet?”

“Story of my life.”

“Let me take your scrawny ass to the gym sometime then! Your old man take leave off of work or something?”

He could probably see shit out of the silly hoodie, but Jin didn’t miss much else. “Shōto is about to start applying for schools. So Enji’s hanging around the house like a fly buzzing around shit.”

“Aw, that sucks. You get to live in a mansion, you prick!”

“Yumi’s a teacher, Natsuo’s almost a doctor, my kid brother’s all set to get into a prestigious school…” Touya heaved a sigh and pressed the back of his hand to his forehead. “Guess I truly am a failure. How will I ever bear the shame?”

“You could always write a tell-all memoir. Marry a scandalous celebrity! Or, I dunno, man. Just keep making kick ass bread. No, become a porn actor! If you can’t be a gold star, be a red flag!”

Touya let his arm down and slapped Jin on the back. Winced. The guy really was built like a pro. “I’ll take those into consideration.”

“Hey, are you headed out front? Would you mind asking Spinner to make me a coffee?”

“You got it.”

True to his word, Touya pushed his way through the swinging doors. Spinner was leaning against the counter by the espresso machine, a rag draped over his shoulder while he scrolled through his phone. The busy part of the day was well and truly dead. No one remained at the little café tables inside or outside.

“Hey, Turbo Nerd,” Touya said. “Make Jin some coffee.”

“Hey, Rich Boy. Eat my ass.”

“I’d say ‘you wish’, but you probably don’t even know what you’re asking for.”

“I have the Internet, dummy.” Realizing what just came out of his mouth, Spinner flushed. Turning on his heel, he suddenly became very invested in whipping up that drink.

“You meet the new guy?” Touya asked once the growl of the coffee grinder died down.

“Yeah. He seems cool.”

Folding his arms across his chest, Touya leaned against the wall. “You got a crush on him already or what?”

“No, I’m just not dedicated to being an asshole to every person I meet, unlike you.”

Toga, Kurogiri, and now Spinner…this Tenko kid was really bringing out the protective instincts in everyone. Touya was so busy trying to wrap his brain around why that he forgot to give Spinner a hard time before accepting the coffee and returning to the back. He still hadn’t come up with any answers by the time he found Jin sitting on the shitty patio furniture, lower half of his hoodie mask unzipped, a cigarette stuck between his lips.

“Can I get a light?” Jin asked, making the cig waggle like a cartoon tongue. “Damn spirits ran away with my lighter again!”

“Sure.” A current of unease rippled beneath his calm surface. He kept his face from giving away how hard he was concentrating when he stuck his thumb beneath the cigarette’s tip. It was fine. It had always been fine since…he had it under fucking control. All he needed was a little spark for half a second. He wasn’t a kid anymore. He knew what he was doing.

A wisp of blue flame jumped up from the tip of his thumb and blackened the end of the cigarette. Jin jerked back, puffing until he got it to glow cherry-red. He coughed but was otherwise unharmed. Of course.

“Oh, hey,” Jin said, “Big Sis was asking about you. Told me to send you into the office if you were still hanging around. Go home already, you weirdo!”

Touya stuffed his tingling, shaking hands into his sweater pocket. “Cool. See you around, man.”

“Why? You been spying on me, huh?! Take it easy, Dabi.”

As usual, a wall of paperwork had cut off Magne from the rest of the world when he stuck his head into the office. She glanced up at him over the rim of her sunglasses.

“Oh, good. Take a seat, cutie pie. Got a question for you.”

He slipped inside and plopped into the chair across from her. “If it’s about another employee appreciation lunch, I still hate sushi.”

“Not quite. You know the old house next door?”

“Hard to miss when I pass it almost every day.”

“How’d you like to live there?”

His lapse into shocked silence brought a smile to Big Sis’s face.

“The current owner is getting ready to retire out in the country,” she continued. “He’s giving Kurogiri the first shot at buying the property.”

“Why? Doesn’t he have any kids or relatives who want it?”

“They’re not really interested since it is a bit of a fixer-upper. Anyway, it kind of helps that Kurogiri has been slipping him free food and coffee since we opened.”

Once again, the boss’s quiet ability to just make something happen gave Touya the sense of being a piece on a board in a game he couldn’t yet identify. “What’s the catch?”

She halved a couple of the stacks so she could sit back and still make eye contact. “Well, you’d be responsible for little projects that don’t require a contractor. You know, some painting, the maintaining the yard, maybe replacing the simpler woodwork. Things a capable young man such as yourself can tend to.” She fluttered her lashes at him. “Kurogiri also has plans to eventually rent rooms to a few tenants. You’d be responsible for collecting rent and troubleshooting. Same goes for the bakery afterhours since you’ll be right here.”

“I assume I’ll be paying a portion too?”

“Oh, sure. At a reduced rate, of course, since you’re providing time and effort as well.”

The opportunity to wriggle out from old Enji’s thumb had him ready to leap at the offer. But the risk grabbed him by the back of the neck and held him in place. He could already feel the added weight hanging above him, ready to come crashing down onto his shoulders. First the bakery, now a whole ass house? Rooming with strangers? Strangers who’d look to him to fix things instead of burn them to the ground and never look back?

Magne, catching some twitch or frown line that betrayed him, sighed. “You don’t have to answer right this minute, hot lips. Talk it over with Kurogiri yourself—he just asked me to pass the message along, after all. Maybe, hmm, go home and sleep on it.”

The looming future receded a little, giving Touya room to breathe again. Sure. Yeah, he could ask Tall, Dark, and Spooky a few more questions tomorrow. Find out what his angle was. “Okay. Tell him I’m considering the idea if you see him later.” He stood, looking down while brushing some stray sesame seeds from the bottom hem of his jacket. “And…thanks. Or whatever.”

[amberfaber40]

The Best Meals in a Jar Recipes

The Best Meals in a Jar Recipes

DIY Instant Rice

48 Ultralight Backpacking Recipe Ideas for Your Next Adventure | Backcountry Foodie

It's crunch time for the Foodie! T-minus 37 days until go time. In this post, I share quick tips for speeding up the meal prep process.

17 Simple Backpacking Meal Recipes with 4 Ingredients or Less

A full list of 17 simple backpacking meal recipes. Fast and easy meals requiring only 4 ingredients or less. Some non-cook meals, others just need to add hot water. You can find most ingredients at your average grocery store on the Appalachian Trail. Feel free to mix and match any ingredients and flavors as well.

What to eat when on a thru hike!

Backpacking Sweet Potato and Peanut Stew

This dehydrated sweet potato peanut stew is loaded with a hearty mix of sweet potato, chickpeas, and kale.

Backpacking Food Ideas | Tasty, easy, and lightweight!

Planning your backpacking menu? Here are the best lightweight backpacking food ideas to help you enjoy simple and tasty backpacking meals on the trail!

Backpacking Food For 8 Days on the Pacific Crest Trail

Here's a complete list of all the backpacking food I brought with me for 8 days while section hiking the Pacific Crest Trail.

A Week of Lightweight, Nutritious Backpacking Food

8.5 lb Ultralight Backpacking Gear List for Thru-Hiking

An ultralight backpacking gear list and FAQs for the gram counters. 5 pound full comfort base weight and a 9.5 pound consumables for thru-hiking the Appalachian Trail, Pacific Crest Trail, Continental Divide Trail. Regular backpacking, lightweight backpacking, ultralight backpacking, hyperlight backpacking compared.

Backpacking Food Ideas: The Complete Guide on How to Plan Hiking Meals

What should I eat when hiking? This is one of the most common questions that rookie backpackers have. And it's warranted. Hiking is an energy intensive activity that requires you to be properly nourished. You don’t want to run out of food, neither do you want to carry too much. Hence this article. In this article we provide answers to the question of what to eat during a backpacking trip.

25 Best Backpacking Meals

Meal planning can make or break a backpacking trip. Here are the best backpacking meals, broken down by stove type, to ensure you eat well.

Beginner's Guide to Homemade Backpacking Meals

We’ve all been there, wandering through the dehydrated meal aisle in an outdoors store searching for something we’d actually want to eat on the trail. Why not try dehydrating your own backpacking meals? It might

33 DIY Backpacking Recipes

Learn how to make your own backpacking meals with these great recipes!

Alabama Style BBQ Spaghetti – Backpacking Meal or Tonight's Dinner

I'm getting ready guys. I'm just waiting for the weather to ease up a bit (it was 92 here yesterday and hot as the devil's balls), so I can head out in the woods for a week. While I'm waiting, I'm getting my food situation together. Nothing against store bought dehydrated meals. I'm a big fan of Heather's Choice for her delicious, nutritious meals. I love PackitGourmet - the chicken and dumplings and gumbo are seriously delicious. I'll even throw in a Mountain House meal every now and then. But it gets old. And unless it's Heather's Choice, after a few

Backpacking Fried Rice

Craving takeout on the trail? This easy Backpacking Fried Rice should do the trick!

How to Dehydrate Your Own Backpacking Food [Step-by-Step Guide] - Amanda Outside

Learn how to make your own backpacking food at home with a dehydrator! This is the complete guide to diy backpacking meals that are low cost, delicious, and fun to make.

11 One Pot Backpacking Meals to Make Trailside Cooking Easy

Planning your next backpacking trip? You need these EASY and delicious one pot backpacking meals ideas! These recipes are easy to prep and clean up.

Meals in Jar recipes are the perfect way to use your dehydrated foods, along with pantry staples, to create long-term food storage meals for your family. They also make great kits for easy meals for those weeknights when you don't have time to prep.Those nights when you are on a tight schedule from kids' school activities or you've had a really rough day are the nights when you tend to reach for the phone for take-out pizza or a drive-thru.Like creating freezer meals, meals in a jar are handy prepared meals you have in your pantry that can be thrown into a pot of water to cook, and save you a ton of time from meal prep.Benefits of Meals in a JarQuick easy meals that are ready for camping or busy weeknight meals. Easy way to store meals for long-term food storage without the need to constantly prep a meal. Create 'instant' meals to your tastes and nutritional levels and philosophies. Many of the instant meals from long-term food storage companies are high in salt and carbs - you can adjust any of these to meet your needs. Make use of your long-term food storage. Whether you've invested in freeze-dried products, or dehydrate your own, or stock dry goods, you can put them to use in ready-made meals. Perfect for emergencies. Whether natural disasters, power outages, earthquakes, or personal situations where health situations prohibit you from meal prep, these meals require less water and energy to prepare as opposed to many traditional recipes. Help friends and family. Give the gift of food storage to those who may be in need. Elderly friends and relatives who can't prep foods, those suffering from illnesses, neighbors in need, new and expectant parents, and families suffering loss are all prime examples of those who may need quick meals that need little prepping for comfort and nutrition. If you would like an ad-free, e-version of this post to keep on your desktop, phone, tablet, etc., you can purchase it in my shop.Best Meals in a Jar RecipesFor these recipes, we're going to be sticking to meals in a jar and side accompaniments that are primarily self-contained. There will be a few that need a couple of extra ingredients to finish.We will be staying away from meals in a jar that require a ton of dairy or other fresh ingredients that cannot be replicated with freeze-dried or dehydrated alternatives. We'll also stay away from dessert or salad in a jar things that should stay fresh.We also want to keep these mixes shelf-stable for long-term as much as possible, so things like granola won't be included.My hope is to give you viable, good, shelf-stable options for meals in a jar recipes at every one of these vetted links to help you build your pantry with long-term pantry storage.TIPS FOR SUBSTITUTION:Many of these recipes may contain products that are from a specific freeze-dried company. You do not have to use that ingredient from that company. You can use your own dehydrated foods, or a freeze-dried company of your choice. Quantities are equal, but some dehydrated foods take up more volume or space. But quantities aren't written in stone. You can change the mixes up easily to your preference. Give yourself a little extra time in rehydrating/cooking when using dehydrated vs freeze dried. It may take a little longer. Use a thermos to rehydrate/cook in if you are on the go If you need a truly instant-meal, precook all of your ingredients before dehydrating. LEARN MORE: 200+ Dehydrating RecipesWhile I do promote both Augason Farms and Thrive Life Foods, there are quite a few other companies that do sell freeze-dried foods that you can use if you don't want to use your own dehydrated or freeze-dried foods you make.Also, some of these jars will make enough to fill a quart sized mason jar. Some will be enough to fill a pint or pint and a half-sized jar. The latter can be doubled or tripled to go into a larger jar if desired. The smaller recipes are great for backpacking or individual meal sizes.For some of the recipes, you may have to scroll down the page to get to it.Breakfast Meals in a JarBreakfast OmeletCamper's Eggy DelightCaryn's Cheesy Sausage FritattaCherry Chocolate PancakesCinnamon PancakesCranberry Buttermilk Pancake MixHashbrowns and EggsHearty Pancake MixOatmealSweet and Savory CrepesMain Course Meals in a JarABC Sloppy JoesBaked ZitiBeans and Rice CasseroleBeefy Philly CheesesteakBeefy Spanish RiceBurrito Bowl Meal in a JarCheesy Sloppy Joe HotdishChicken AlfredoChicken and RiceChicken Broccoli CheeseChicken Broccoli Stir FryChicken ChiliChicken Noodle Skillet MealChicken Salad in a JarChiliChili MacCous Cous with Chicken and Vegetables (serves 1 - pint jar)Creamy Chicken Veggie CasseroleCreamy Tomato Pasta PrimaveraCurry Rice with Chicken and Cashews (for long-term storage, omit cashews or add at the last minute since nuts are best stored in the freezer for long-term) (serves 1 - pint jar)Double Cheeseburger Sauce MixFiesta Rice with Corn (serves 1 - pint jar)Francesca's Unstuffed PeppersHamburger StewHawaiin Style Teriyaki BeefHearty Beef and Bean ChiliHearty ChiliInstant Chicken SaladJambalayaKansas City Chicken BBQKicked Up Mac n CheeseMac and CheesePotato Cheese Sausage CasseroleQuicheRosemary Chicken and RiceSausage FrittataSausage LasagnaSloppy JoesSpaghetti Sauce with MeatStroganoff SkilletStuffed Chicken and GravyTaco Beef and Cheese Thai Chicken in Spicy Peanut SauceThree Bean ChiliTurkey Noodle CasseroleSoup Meals in a JarAsparagus SoupBean SoupBeef Barley SoupBeefy Bean SoupBeef StewBeef and Bean StewBeef and Zucchini QuicheBuffalo Chicken and RiceCaryn's Chicken Noodle SoupChicken and Rice SoupChicken Noodle Soup in a Jar (add freeze-dried chicken to make a complete shelf-stable meal)Chipotle Corn ChowderCream Soup MixCreamy Tomato SoupCreamy Wild Rice Mushroom SoupCurried Lentil SoupFriendship SoupGood Luck SoupHam Sausage and Bean SoupInstant Cheese Soup Instant Creamy Asparagus SoupItalian Wedding SoupLentil and Rice SoupLoaded Baked Potato Soup (recipe is in the description box of the video)Love SoupMinestrone Soup Nancy's Chicken Noodle SoupNoodle Soup in a JarPainted Desert Chili in a JarPalouse SoupPotato Sausage SoupPotato SoupPrairie Garden Vegetable SoupSoup StartersSplit Pea SoupTaco Soup Texas Two-Step SoupTortilla SoupTurkey and StuffingVegetable Quinoa Soup with LentilsZombie Soup MixThe following recipe for Sauce or Soup mix is used with permission from the Utah State University Extension List. Typically it is against copyright laws to take someone else's recipe and share it in full like this, but they have given permission to publish widely. To see more uses for this recipe, alternatives, etc., you can find the information in this handy guide.Anything Cream Soup Mix:Ingredients2 cups powdered non-fat dry milk ¾ cup cornstarch (I prefer to use arrowroot powder) ¼ cup instant chicken bouillon (regular or low sodium) 2 tablespoon dried onion flakes 2 teaspoon Italian seasoning (optional) DirectionsCombine all ingredients, mixing well. Store in an airtight container for a year+ YieldEqual to 9 (10.5 oz) cans of cream soup.To substitute for 1 can of cream soupCombine ⅓ cup of dry mix with 1 ¼ cups of cold water. Whisk untilwell blended. Cook and stir on stove top or in microwave until thickened. Add thickened mixture to casseroles as you would a can of soup. (This is used with permission from the USU Extension office) Sides in a JarCurried Rice MixCranberry Orange RiceCreamy Herbed Rice MixHerbed Rice MixLemon Dill RiceMac and Cheese (add a little freeze-dried beef or sausage and taco seasoning, and you've got a cheesy chili mac)Pot Roast Gravy over Mashed PotatoesRefried Beans (this is basically just dehydrated refried beans, but when all you have to do is add water, it makes a quick and easy side or protein replacement!)Chicken Flavored Rice MixScalloped Potatoes Spanish RiceYellow Rice MixMeals in a Jar Recipe BooksThere are so many free meals in a jar recipes all over the internet apart from the ones listed above. But I know it's so convenient to have something handy to have that isn't attached to your computer or tablet!So here are some recommended recipe books for making your own meals in a jar for your long-term storage.Meals in a Jar: Quick and easy, Just-Add-Water, Homemade Recipes by Julie Languille The Meals in a Jar Handbook: Gourmet Food Storage Made Easy by Stephanie Petersen Dinner is in the Jar: Quick and Easy Dinner Mixes in Mason Jars or Mylar Bags by Kathy Clark Quick and Easy Dehydrated Meals in a Bag by Tammy Gangloff (of The Ultimate Dehydrator Cookbook fame, which also has some meals in a bag options.) Ultimate Dehydrator Cookbook by Tammy Gangloff Not only is this a great technique book on how to dehdyrate those products that can build your meals in a jar, she includes a lot of "just add water" meals, too! Do It Yourself Prep N Store by Janice Paveglio Gunther (I have not read this one or cooked from it, but I looked through the beginning information that was available and it looked like she had solid information) Look to Backpacking Recipe books for other meals that you can also put into your storage. They may not be 'in the jar' and are usually geared more towards single or double serving meals in a bag, but they can be used easily translated to your family serving size.A caveat to these kinds of recipes is that they may often use oils/fats while cooking and meats. For long-term storage, omit the oils and fats (they aren't usually needed), and look to freeze-dried meats for more optimal storage.The Dehydrator Cookbook for Outdoor Adventurers: Healthy, Delicious Recipes for Backpacking and Beyond by Julie Mosier Recipes for Adventure: Healthy, Hearty and Homemade Backpacking Recipes by Chef Glenn McAllister Cooking a Meal in a Jar in a Solar Oven Cook your "Meal in a Thermos" while you hike How to Store Meals in a JarYou can store meals in a jar mixes in variety of ways:Canning jars (also known as mason jars) Any airtight container - spaghetti jars, queso jars, or other glass containers that are airtight. Hard sided plastic containers (not the more pliable) will also work Mylar bags - these are reusable and great for camping and can be sealed with a simple heat seal with an iron or vacuum sealer, or vacuum sealed with an O2 absorber Vacuum-sealed plastic storage bags as is used with many vacuum sealers Zip-top bags for short-term storage (less than a week). LEARN MORE: Quick Guide to Vacuum SealingMeals in a jar recipes will last easily last a year or two, and you may get even longer - 5+ years, but the quality and texture may begin to decline at that point.Certain foods like tomatoes don't have as long of a shelf-life as other foods, and meats are better used freeze-dried than dehydrated for longer shelf-life goals.Proper storage is also necessary. Cool, dark, dry places are best for storage. If you have proteins, storing them in the freezer is optimal, and they can be pulled out at any time for a backpacking/hiking trip with no issues.Using Oxygen AbsorbersThese can be used in your jars to help control the shelf life of your meal in a jar recipe. They are not necessary but can be helpful. You can learn all about how they work and if you really need them (you really don't) with this handy guide on storing dehydrated foodsHelpful Tips for Creating Meals in a JarUse Instant Rice or Instant Beans. For those ingredients that take longer to prepare, using dehydrated rice or dehydrated beans can cut your time down. Mark your packages: Mark your bags or attach a recipe sheet to your jars. Having the correct directions on how to prepare or what more needs to be added. Mylar can be written on with sharpie markers. You can write on the lid of a jar, tape a recipe card to the outside, etc. Never assume you'll remember! Interchange recipes. You'll often find recipes online that are built from freeze-dried foods only. While a little adjustment in the time to rehydrate may be different, you can easily replace freeze-dried with dehydrated foods. Using dehydrated foods - consider cooking your vegetables fully then dehydrating to make the end product a little quicker to reconstitute. Preparing Meals in a Jar RecipesUsually simmering in enough water to replace the original water is enough, though I suggest a little extra to make up for loss in simmering and the extra sometimes needed to rehydrate. But follow the above recipe suggestions for best results as all will vary.Tools for rehydrating meals in a jarSaucepans Fondue pots -surprisingly, these are excellent in emergency situations as they require nothing but a candle or other fuel source that is easy to store, and can be used to simmer smaller meal portions during power outages. Look for older non-electric fondue pots in thrift stores for less expensive options. Thermoses Other Helpful Resources for Meals in a Jar RecipesRainy Day Food StorageTips to convert recipes:Many recipes you already cooked can be made into a meal in a jar recipe. Some helpful tips to covert recipes you already love are:Stock: Replace 1 quart of stock with 1 ½ tablespoons bouillion. Then use 1 quart water to make soup Vegetables: Use ⅓ cup of dehydrated or freeze dried vegetables to replace 1 cup of fresh. Remember that dehydrated vegetables may need a little extra time to rehydrate and cook, so meals that allow simmering work best. Milk: Use ⅓ cup milk powder to replace 1 cup milk (and ⅔ cup water) Ground Beef: 2 Cups freeze-dried ground beef for 1 pound of beef Chicken: 2 ½ Cups freeze-dried chicken for 1 pound of beef Meals in a Jar Frequently Asked Questions:How long do meals in a jar last?Typically, most meals in a jar will last a year to three years by the safest standards of the National Center for Home Food Preservation.However, using the proper storage standards listed above, you may get 5 or more years out of them. Just remember, things like tomatoes have a shorter long-term life and may begin to degrade a little faster than the rest of your dehydrated goods, so be sure to rotate often!Meats should also be freeze-dried as opposed to dehydrated for best storage results.Can I use freeze-dried foods?Yes! In fact, I recommend using freeze-dried meats for all of my long-term storage of dried foods. They are prepared in a different way than dehydrating and can be shelf-stable for up to 25 years (unopened) and then longer than typical dehydrated meats on the shelf opened.My favorite places to purchase freeze-dried foods are Thrive Life and Augason Farms, depending on who is running the better sale.However, if you are concerned about storing meats long-term from a dehydrated or already opened, freeze-dried state, you can always keep your meat in the freezer and just add it as you put the meal on the stovetop to cook.Can I replace freeze-dried with dehydrated food?Yes, they are usually interchangeable in any meal. Just remember dehydrated foods may take a little longer to reconstitute. And if they were not dehydrated from a fully cooked state, they will also need time to cook.Can I store salads in a jar on the shelf?Unfortunately, salads in a jar type recipes are still meant for safe refrigerated storage but can help extend the life of your greens when vacuum sealed. They are not safe for shelf-stable storage, which is why they are not included in this list.Do I have to use a mason jar to store meals in a jar recipes?Use mylar bags with or without oxygen absorbers, food storage bags, airtight containers, and commercial glass jars with airtight seals. Zip top bags are to be used for very short-term storage only (think a week or so).Can I do any meal and put into a jar?Unfortunately, just any meal doesn't dry and qualify for shelf-stable meal in a jar storage. Many foods are high in fats/oils, or aren't considered shelf-stable.So while you can do a bulk load of spaghetti sauce and noodles with meat, drying it once cooked is easy, but the meat may not be shelf-stable because of the fat content, and any oil used in the sauce can also create an issue.This is why freeze-dried proteins and non-fat dairy are suggested for storage.However, these meals would be fine for short-term backcountry/hiking meals, or can be stored in the freezer until needed.Do items need to be kept separate?With some mixes, the soups need different cooking times. A vegetable quinoa soup might need the quinoa cooked separately. Or in the case of a mac and cheese meal, the sauce components are bagged separately, then inserted into the top of the jar. Each recipe should notate if this might be necessary.Can I make my own freeze-dried foods?Yes! You can freeze-dry single ingredients or whole meals using a freeze-dryer. They usually have a longer shelf-life than dehydrated foods making your meals in a jar last much longer.The Harvest Right Freeze Dryer is the premiere home freeze-dryer on the market (much like Excalibur was 15 years ago). It is an investment, but for those serious about long-term food storage and control of your own food, it might be an investment worth making rather than purchasing from various companies.Conclusion:There are so many resources for meals in a jar on the internet. Some are great for long-term storage, and some are made more for the effect of storing in a jar but might be better used for short-term gift giving.Either way - play, explore, make up your own recipes! You'll love the benefit of having shelf-stable meals ready for your family for easy meals, emergency meals, and opportunities to serve other people who may be in need of a hot meal that you can help them store.Do you have a favorite you'd love to share with us?▢ 2 ½ cups quick cook elbow macaroni ▢ ½ cup freeze dried protein (beef crumbles, sausage or diced chicken) ▢ ⅔ cup cheese powder ▢ 3 tablespoons instant non-fat dry milk ▢ ¼ cup taco seasoning mix ▢ 1.5 tablespoons butter powder ▢ ½ teaspoon salt ▢ ¼ teaspoon white pepper ▢ ½ cup vegetable powder (optional) ▢ 2 ½ cups water Use only 2 cups if omitting vegetable powder ▢ 3 cups water Store Place pasta and protein into the bottom of a quart jar or mylar bag Place dry ingredients into a zip top bag and place on top of pasta mix Close the jar or bag as desired (vacuum seal, use an O2 absorber or simply close) Store for 2 years easily, up to 5 years in most cases Vacuum seal or use an O2 absorber for best results See Notes To Prepare Heat 3 cups of water to rehydrate the pasta and protein. Allow pasta to soak while preparing the sauce Add 2.5 cups of water to dry ingredients Mix thoroughly and allow to sit an rehydrate while pasta rehydrates Mix with pasta and serve. Notes: If using regular pasta, cook it first (you can rehydrate the protein in the same water), drain, then go into the next steps. You can use some of that pasta water to mix the dry ingredients to form your sauce. For ease, you can cook all the ingredients together. The sauce may clump and it may take more time to mix together, but given time, the ingredients will mix properly. Storage: Store in an airtight container for up to two years in a dark, cool, dry place.Calories: 373kcal | Carbohydrates: 62g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1034mg | Potassium: 433mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1802IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 2mgNutritional information is an estimation only. Nutrient information for dehydrated foods is based on fresh. Use ¼ of the servicing size for the same nutrient information. Thus 1 Cup of fresh fruit has the same sugars as ¼ dried. Tried this recipe?Mention @thepurposefulpantry or tag #thepurposefulpantry!©ThePurposefulPantry. Photographs and content are copyright protected. Sharing of this recipe's link is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

[foodreceipe]

How To Make Classic Latkes: The Easiest, Simplest Method A recipe for beginners and experts alike. The Kitchn - Patty Catalano

Every Jewish family has a different take on latkes. Some are flat and lacy, while others are thick with substantial chew. The beauty of this food is in its near inability to be bad. After all, we are talking about potatoes crisped up in fat. If you can achieve that, any recipe is sure to be delicious.

After testing five classic latke recipes, I determined the essential ingredients and have culled the cleverest techniques to bring you this very recipe. The result is a straightforward technique serving up latkes that shatter when you bite into them, revealing a creamy potato- and onion-packed pocket. This recipe is great for first-time latke makers seeking a vehicle for applesauce and sour cream, but even if you’re a latke-making expert, this recipe still might help you out with a trick or two. Here’s how to make classic latkes.

The Secret for Better Latkes: Oil and Chicken Schmaltz

The most important element of latkes, symbolically and culinarily, might not be the type of potatoes or which binder you choose. Rather, it is the oil in which these Jewish potato pancakes fry. Whether you use chicken schmaltz, a neutral frying oil like peanut or canola, or olive oil, the oil is what makes it meaningful for this time of year.

--- https://getpocket.com/explore/item/how-to-make-classic-latkes-the-easiest-simplest-method?utm_source=pocket-newtab

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[bagiyaa]

Square Pots: The Perfect Choice for Stylish and Practical Planting

Square plant pots have become a favorite choice for gardeners and home decorators alike. With their clean lines and modern design, square pots not only look stylish but also offer practical benefits for plant growth. Whether you're using them for indoor greenery or outdoor flowers, square planters can elevate your garden or home décor in an instant.

Why Choose Square Flower Pots?

One of the key advantages of square flower pots is their space-efficient design. Unlike round pots, square planters fit more easily into tight corners or along walls, making them perfect for small patios, balconies, or even windowsills. They maximize the use of available space, giving you more room to display multiple plants in a compact area.

Square flower pots also provide excellent root growth. The straight sides of the pots encourage roots to grow evenly, preventing them from circling around like they might in a round container. This ensures healthier, more robust plants.

Durability and Variety with Square Plastic Pots

When it comes to versatility and durability, square plastic plant pots are hard to beat. Lightweight yet sturdy, these pots are ideal for both beginners and seasoned gardeners. Square plastic pots are less likely to crack or break compared to ceramic or clay alternatives, making them a great option for outdoor spaces that experience extreme weather conditions.

Moreover, square plastic pots come in a wide range of sizes and colors, allowing you to find the perfect match for your garden or indoor décor. Whether you’re planting herbs, succulents, or vibrant flowers, square plastic pots are a practical and stylish solution that combines both form and function.

Incorporating square plant pots into your gardening routine is a simple way to boost the aesthetic and health of your plants. They offer an easy-to-maintain, space-efficient, and attractive way to grow your favorite flowers or greenery.

[thebloggerman]

How to Make Easy Instant Pot Dinners: A Beginner's Guide

[kashishkhanna296]

 Best Pressure Cookers for Fast, Delicious Meals  

Introduction to Pressure Cooking

A Best pressure cooker is a kitchen appliance that uses steam and pressure to cook food quickly, locking in moisture, flavors, and nutrients. It works by sealing the food inside a tightly closed container, where steam builds up as the liquid inside heats. This increases the pressure within the cooker, which raises the boiling point of water, allowing the food to cook at higher temperatures than normal, significantly reducing cooking time. There are two main types of pressure cookers: stovetop and electric.

Stovetop pressure cookers are traditional models that rely on direct heat from your stove. They tend to cook faster because they can reach higher pressure, but require more attention since you need to monitor the heat level and timing manually.

Electric pressure cookers, like the popular Instant Pot, are more user-friendly and come with pre-programmed settings for different foods. They have built-in temperature and pressure control, allowing for a more hands-off cooking experience. Electric models also often include additional functions such as slow cooking, sautéing, and even yogurt-making, making them a versatile option for home cooks.

Both types offer significant time savings, but the electric version provides a more hands-off approach, making it a favorite for many modern kitchens.

Time-Saving Benefits

One of the primary reasons pressure cookers have become a must-have in modern kitchens is their ability to drastically reduce cooking time. Whether you're preparing a hearty stew, cooking grains, or braising meat, the best pressure cooker can cut cooking times by up to 70% compared to traditional methods. This is especially beneficial for busy individuals or families who want to prepare healthy, homemade meals without spending hours in the kitchen.

For instance, dishes that typically take hours, such as pot roast or risotto, can be done in under 30 minutes with a pressure cooker. The high-pressure environment speeds up the cooking process by forcing moisture and heat into the food, helping it cook faster without sacrificing flavor. This time-saving benefit makes pressure cookers a game-changer for anyone with a hectic schedule but still wants the satisfaction of a freshly prepared meal.

Flavor Enhancement

Pressure cooking is renowned for its ability to enhance the natural flavors of food, making dishes more delicious and aromatic. The best pressure cooker creates a sealed environment where steam and heat circulate, locking in the flavors and moisture that would otherwise escape during traditional cooking. This means that ingredients like meats, vegetables, and herbs release their full taste potential, intensifying the overall flavor profile of your meal.

The pressure also ensures that seasonings and spices are absorbed more deeply into the food, creating rich, robust flavors. Additionally, since pressure cooking requires less water than other methods, fewer nutrients are lost in the cooking process, allowing your meals to retain more of their natural vitamins and minerals. This results in meals that are not only more flavorful but also more nutritious, making pressure cooking an ideal choice for health-conscious individuals who don’t want to sacrifice taste.

Top Recipes for Beginners

If you're new to pressure cooking, starting with a few simple, beginner-friendly recipes can help you get comfortable with this powerful kitchen tool. Here are some easy recipes to get you started:

Rice Dishes – Whether you’re making plain white rice, fluffy jasmine rice, or a savory pilaf, a pressure cooker ensures perfectly cooked rice every time. It's much faster than using a stovetop or rice cooker and requires minimal attention.

Chili – A perfect dish to experiment with in your pressure cooker. Throw in ground meat, beans, tomatoes, and spices for a rich, flavorful chili that’s ready in under an hour.

Pasta with Sauce – You can even cook pasta in your pressure cooker! Simply combine pasta, sauce, and broth, and you’ll have a full meal with minimal effort.

These recipes are not only quick and easy but also showcase the versatility of the best pressure cooker, giving you a chance to explore different types of meals with ease.

Tips for Getting the Most Out of Your Best Pressure Cooker

To make the most of your pressure cooker, here are a few essential tips that can enhance your cooking experience and results:

Check the Seal: Before each use, ensure that the rubber or silicone sealing ring is properly positioned and free of cracks or food particles. A well-sealed lid is crucial for maintaining the pressure needed for efficient cooking.

Add Enough Liquid: Pressure cookers need liquid to create steam, which generates the pressure for cooking. As a rule of thumb, add at least one cup of liquid (water, broth, or sauce) to prevent food from burning and to build pressure effectively.

Adjust Cooking Times by Ingredient: Softer vegetables like zucchini cook much faster than tougher ingredients like meat or potatoes. If you’re cooking a dish with mixed ingredients, consider adding softer ingredients later, or cutting denser ingredients into smaller pieces to help them cook evenly.

Don’t Overfill: To avoid issues with pressure buildup, only fill your pressure cooker up to the halfway mark when cooking ingredients that expand (like grains or beans) or up to two-thirds full for other foods. This prevents clogging of the pressure release valve and ensures the food cooks evenly.

Use Natural Pressure Release for Delicate Foods: For ingredients that can easily become overcooked, such as vegetables or pasta, use the "natural release" method, which allows pressure to drop gradually. This prevents rapid steam release, which can sometimes cause foods to break apart or lose texture.

Brown Your Ingredients First: If your recipe calls for meat, onions, or spices, consider browning them in the pot before sealing the lid. Many electric pressure cookers have a sauté function that allows you to do this without switching pans. Browning enhances flavor and brings a richer taste to your dishes.

By following these tips, you can maximize the flavor, texture, and overall results of your dishes, truly making the most out of the best pressure cooker in your kitchen.

Pressure Cooker Myths

Despite their popularity, there are still many misconceptions surrounding pressure cookers. Here are a few common myths—and the truth behind them:

Myth: Pressure Cookers Are DangerousTruth: Modern pressure cookers are designed with numerous safety features, including locking lids, pressure release valves, and automatic shut-offs. These advancements make them much safer than the pressure cookers of decades past. When used properly and maintained well, a pressure cooker is a safe, reliable kitchen tool.

Myth: Pressure Cooking Reduces Nutritional ValueTruth: Pressure cooking actually retains more nutrients compared to boiling or steaming for long periods. The shorter cooking time and closed environment help preserve vitamins and minerals, making meals prepared in a pressure cooker highly nutritious.

Myth: Pressure Cookers Can Only Be Used for Stews and SoupsTruth: Today’s best pressure cookers are incredibly versatile. They can cook everything from risotto to yogurt, steam vegetables, cook rice, braise meats, and even bake cakes. Electric models often come with multiple cooking functions, turning one appliance into a multi-functional kitchen helper.

Myth: Pressure Cookers Are Only for Large BatchesTruth: While pressure cookers are great for meal prepping, you don’t have to make large portions. Many models come in various sizes, and you can easily adapt recipes to cook smaller servings if needed.

Myth: Pressure Cookers Require Constant MonitoringTruth: One of the biggest advantages of pressure cookers—especially electric models—is their hands-off nature. You simply set the time and let the cooker handle the rest. Most electric models automatically adjust to maintain the right pressure, making them ideal for busy cooks.

These myth-busting facts help highlight the practicality and versatility of the pressure cooker, making it clear why it’s become a trusted tool in kitchens around the world.

Health Benefits

One of the greatest advantages of cooking with a Best pressure cooker is its ability to retain more vitamins and minerals compared to other cooking methods. Because pressure cooking uses higher temperatures and shorter cooking times, nutrients in the food are preserved, rather than being broken down or lost through prolonged exposure to heat. Studies have shown that pressure-cooked vegetables retain more vitamins, like vitamin C, and minerals, making meals healthier overall.

Additionally, pressure cooking requires less added fat and oils than frying or sautéing, making it a heart-healthy option for those looking to cut back on fats. The best pressure cooker also allows you to cook beans, whole grains, and lean proteins easily, encouraging a diet rich in fiber and plant-based nutrients. By preserving flavors and nutrients, pressure cooking offers a convenient way to prepare balanced, healthful meals for any diet.

Pressure Cooker Alternatives

While pressure cookers offer convenience and efficiency, it's worth comparing them to other popular kitchen appliances to see which one best fits your cooking style and needs. Here’s a look at how pressure cookers stack up against slow cookers and air fryers:

Pressure Cooker vs. Slow CookerA slow cooker is ideal for “set-it-and-forget-it” cooking, where ingredients are added early in the day and cooked at a low temperature over several hours. This method is great for enhancing flavor in dishes like stews and roasts, but it requires more planning due to the longer cooking time. A pressure cooker, on the other hand, achieves tender and flavorful results in a fraction of the time, making it a better choice for those who need meals prepared quickly.

Pressure Cooker vs. Air FryerAn air fryer is specifically designed to crisp and brown foods with little to no oil, making it ideal for achieving a “fried” texture in a healthier way. However, air fryers are less versatile for dishes with liquid, such as soups or stews, where a pressure cooker excels. While both appliances can offer healthy meal options, the best pressure cooker allows for a broader range of recipes, from grains and beans to braised meats and vegetables.

Multi-Cookers: The Best of Both WorldsFor those who want the benefits of both pressure and slow cooking, many electric pressure cookers now function as multi-cookers, with slow-cook and air-fry settings included. These versatile appliances give you the option to slow-cook, pressure-cook, or even air-fry in a single device, making them ideal for maximizing functionality in smaller kitchen spaces.

By understanding the strengths of each appliance, you can choose the best tool—or combination of tools—for your cooking needs. A pressure cooker’s speed and versatility make it a valuable addition to any kitchen, especially when paired with other appliances that complement its strengths.

Conclusion:

Best Pressure cookers have become an essential tool for modern kitchens, offering a unique combination of speed, flavor, and health benefits that few other appliances can match. They simplify meal preparation, allowing even the busiest individuals to enjoy home-cooked dishes in a fraction of the usual time. With the ability to retain nutrients and enhance flavors, the best pressure cooker provides both convenience and quality in every meal.

Whether you’re new to pressure cooking or an experienced cook, understanding its many advantages—from its time-saving capabilities to its versatility across different types of dishes—can transform the way you approach cooking. With helpful tips, beginner-friendly recipes, and debunked myths, anyone can get comfortable using a pressure cooker to create delicious, nutritious meals. Ultimately, this reliable appliance isn’t just about faster cooking; it’s about unlocking a world of flavors, health benefits, and cooking possibilities in your kitchen.

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The Kindle Secret Royalties Pot Review -Passive Income With Minimal Effort

Are you tired of the daily grind and searching for a way to create more freedom in your life? Imagine transforming your financial situation with a single, bold strategy. The Kindle Secret Royalties Pot offers a unique opportunity to generate ongoing income with minimal effort beyond the initial setup. This review delves into the benefits, features, pros and cons, and everything you need to know about this passive income solution.

What Is The Kindle Secret Royalties Pot?

The Kindle Secret Royalties Pot is a strategic approach to Kindle publishing that allows individuals to create short books that generate passive income through Amazon's royalty system. This method is designed to help authors earn consistent royalties without the constant hustle typically associated with traditional publishing.

How Does It Work?

Choose High-Demand Categories: Identify book categories on Amazon that are in high demand and that the platform promotes for free.

Create Short Books: Write simple, concise books—some as short as 15 pages. This allows for quick turnaround times and fast publishing.

Utilize Multiple Pen Names: To maximize income streams, authors can publish under different pen names, diversifying their portfolio across various genres.

Set and Forget: Once published, the books work for you in the background, generating royalties without the need for ongoing promotion, advertising, or social media efforts.

Benefits of The Kindle Secret Royalties Pot

Passive Income: After the initial setup, books continue to generate royalties monthly, creating a reliable income stream.

No Upfront Costs: There are no advertising expenses, making it accessible for anyone looking to earn extra income.

Quick Publishing: The short format allows for rapid writing and publishing, enabling authors to launch multiple titles in a short period.

Amazon's Free Promotion: Amazon promotes these books for free, eliminating the need to drive traffic yourself.

Anonymity: Authors can publish under pen names, keeping their identity private.

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Features

Easy-to-Follow System: The process is straightforward, even for beginners with no technical skills.

Diverse Genre Options: The ability to write across various categories allows authors to tap into different markets.

Monthly Payments: Authors receive direct royalty payments from Amazon, making the income collection process seamless.

Pros and Cons

Pros

Flexibility: Authors can write whenever they want, allowing for a flexible schedule.

Scalability: The system allows for unlimited titles, which means the potential for growth in passive income is substantial.

Low Barrier to Entry: No prior publishing experience is required, making it suitable for anyone willing to learn.

Cons

Initial Effort Required: While the ongoing effort is minimal, authors need to put in work upfront to create and publish their books.

Income Variability: Earnings can fluctuate based on demand and market trends, so it's not guaranteed income.

Competition: The Kindle publishing space can be competitive, and success may take time to achieve.

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Who Should Purchase The Kindle Secret Royalties Pot?

Aspiring Authors: Individuals who want to break into publishing without the complexities of traditional routes.

Side Hustlers: Those looking to supplement their income while keeping their current job.

Entrepreneurs: People seeking a passive income stream that requires minimal ongoing effort.

Who Should Not Purchase It?

Busy Individuals: Those who cannot dedicate time upfront to writing may find it challenging to get started.

People Seeking Instant Results: If you're looking for a quick financial fix, this approach may not meet your expectations, as it requires time to build momentum.

Tech-Savvy Marketers: Individuals who thrive on active marketing and advertising may find this method too passive for their taste.

Frequently Asked Questions (FAQs)

Q: How much money can I make with The Kindle Secret Royalties Pot? A: Earnings vary based on book quality, niche selection, and market demand. Many users report a steady income stream, but individual results may differ.

Q: Do I need any special skills to succeed? A: No special skills are required. The system is designed for simplicity, allowing anyone to participate.

Q: How long does it take to publish a book? A: With short formats, you can write and publish a book in a matter of days or weeks, depending on your pace.

Q: Will Amazon handle everything after I publish? A: Yes, once your book is live, Amazon manages sales, distribution, and royalty payments.

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How to Get the Most Out of The Kindle Secret Royalties Pot

To maximize your success with The Kindle Secret Royalties Pot:

Research High-Demand Niches: Spend time identifying profitable niches to increase your chances of success.

Create Quality Content: Focus on providing value to readers, even in short formats, to encourage positive reviews and repeat customers.

Publish Consistently: Regularly publish new titles to build a diverse portfolio and increase your income potential.

Leverage Feedback: Pay attention to reader reviews and adjust your writing strategy accordingly.

My Recommendation

Having explored The Kindle Secret Royalties Pot, I highly recommend it for anyone looking to generate passive income without the stress of constant marketing or overwhelming technical skills. The straightforward process, combined with the potential for ongoing royalties, makes this a compelling opportunity.

If you're willing to put in the initial effort to research and write, this system can provide financial freedom and flexibility in your life. The anonymity it offers is an added bonus, allowing you to explore various genres without the pressure of a public persona.

In my view, this is not just a way to earn extra money; it’s a pathway to creating a sustainable income stream that can empower you to focus on what truly matters in your life.

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Conclusion

The Kindle Secret Royalties Pot offers a unique and accessible way to generate passive income through Kindle publishing. With its simple process, low upfront costs, and the potential for ongoing royalties, it presents an attractive opportunity for aspiring authors and those seeking financial freedom. While it may require some initial effort to understand and implement, the long-term benefits could significantly outweigh the time invested.

For further information and to see more strategies related to passive income, check out Smart Passive Income for valuable insights.

If you're ready to explore this innovative approach to income generation, consider diving into The Kindle Secret Royalties Pot and unlock the potential of passive income today! Embrace the journey of writing, publishing, and watching your royalties flow in, all while enjoying the freedom it brings.

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How to Use an Instant Pot: A Beginner’s Guide

New Post has been published on Sa7ab News

How to Use an Instant Pot: A Beginner’s Guide

STOP being scared of your Instant Pot! This beginner’s guide on How to Use an Instant Pot will help you…

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