#add the lime chips to the mix as well

[forkfulofflavor]

Easy Pico de Gallo Recipe Ingredients: 1 pound tomatoes, chopped (about 5 medium or 3 large) 1 cup white onion, chopped 2 jalapeño peppers, seeded and finely chopped 1/2 cup fresh cilantro, finely chopped 1/4 cup fresh lime juice (about 1 lime) 2 teaspoons coarse salt Directions: Chop the tomatoes and onions to roughly the same size and add them to a medium-sized serving bowl. Finely chop the jalapeño peppers and cilantro, and add them to the bowl with the tomatoes and onions. Pour in the lime juice and sprinkle with coarse salt. Mix everything until well combined. Taste and adjust with more lime juice or salt if desired. Serve immediately or, for best flavor, cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld. Prep Time: 10 minutes | Total Time: 10 minutes Kcal: 10 per serving | Servings: 8 servings Pico de Gallo is the ultimate fresh salsa, combining ripe tomatoes, crisp onions, and spicy jalapeños with the bright taste of lime and fragrant cilantro. This classic Mexican condiment is a quick, healthy option that brings color and flavor to any dish. It’s perfect as a topping for tacos, a dip with tortilla chips, or even a garnish for grilled meats. Not only is Pico de Gallo easy to make, but its fresh ingredients make it a nutritious choice packed with antioxidants and vitamins. Allowing it to sit for a few hours before serving helps the flavors meld beautifully, resulting in a delicious and refreshing addition to your table.

[acocktailmoment]

Dragon's Whisper !

Ingredients:

- 1 1/2 oz Gin

- 1 oz Midori Melon Liqueur

- 1/2 oz Fresh Lime Juice

- 2-3 slices of Jalapeño (depending on desired spiciness)

- 3 oz Sprite

- A pinch of Smoked Paprika

- Ice cubes

- Applewood chips (for smoking)

Garnish:

- Lime wheel -

Thin Jalapeño wheel

Glass: - Highball glass

Instructions:

1. Before mixing your cocktail, prepare your highball glass with smoke. Place a small pile of applewood chips on a heat-resistant surface. Using a kitchen torch, carefully light the chips until they smolder and produce smoke.

2. Invert the highball glass over the smoking chips to let it fill with smoke for about 30 seconds, then turn it right side up, trapping the smoke inside.

3. In a shaker, muddle the jalapeño slices with the fresh lime juice to release their spicy essence.

4. Add the gin and Midori to the shaker, along with a pinch of smoked paprika.

5. Fill the shaker with ice and shake vigorously until well-chilled.

6. Strain the mix into the prepared highball glass filled with fresh ice, allowing the smoke to swirl and mix with the drink.

7. Top with Sprite and gently stir to combine the flavors without dissipating the smoke too much.

8. Garnish with a lime wheel and a thin jalapeño wheel resting on the edge of the glass.

Serving:

Serve the Dragon's Whisper Spritz immediately, inviting the drinker to enjoy the aromatic smoke before it fades, much like the elusive presence of a mythical dragon.

Courtesy: BarGPT

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[ka1serw]

tell me about a recipe that is good and tasty please (I want to bake something before it gets too hot again)

I don't know exactly what type of thing you're wanting to bake so ill give 3 options...

If you want something super chocolatey these brownies are good

Ingredients

1/4 cup Dutch process coca powder (20g)

5 ounces (142g) semisweet chocolate (preferably 64 to 68% cacao), coarsely chopped

6 tablespoons unsalted butter (3 oz / 85g), cut into pieces

1/4 cup neutral oil, such as vegetable or grapeseed (2 oz /56g)

1/2 cup granulated sugar (3.5 oz/ 100g)

1/2 cup packed dark or light brown sugar (3.5 oz / 100g)

1 large egg

2 large egg yolks

1 1/2 teaspoons vanilla extract (8g)

3/4 cup all-purpose flour (90g)

2 tablespoons malted milk powder (18g)

1/2 teaspoon Morton kosher salt (2.5g)

6 ounces (170g) milk chocolate, coarsely chopped

Method

Combine cocoa powder and 1/4c or 60g (per recipe) boiling water to bloom cocoa.

Add semisweet chocolate, butter, and oil. Melt over double boiler

Add sugar and brown sugar and whisk till well incorporated. Add eggs and vanilla and whisk thoroughly till very smooth

Add flour, salt, malted milk powder. Whisk for 45 seconds to develop a chewy texture

Fold in milk chocolate and pour into greased and lined 8x8 pan

Bake 350 for 25-30 minutes

Rest brownies on wire rack till completely cooled then cover and refrigerate till chilled through before serving (12-24 hours)

If you want something more citrusy and fresh these key lime pie bars are good

Ingredients

1 ¾ cups graham cracker crumbs (12 large rectangles)

2 tablespoons ground pecans

⅓ cup granulated sugar

¼ teaspoon ground cinnamon

1 stick (½ cup) unsalted butter, melted

3 egg yolks, room temperature

1 can (14 oz) sweetened condensed milk

4 teaspoons lime zest (about 3 limes)

½ cup key lime juice (regular limes are fine too)

Method

Position a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8x8 square baking pan with cooking spray and line with parchment paper, set aside.

In a small bowl, stir together the graham cracker crumbs, ground pecans, sugar, and cinnamon. Add the melted butter and stir to combine. Make sure all the crumbs are moistened. Press the crumbs into the bottom of the baking pan and bake for 10 minutes. Remove from oven, leave the oven on.

In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes. Stop the mixer, scrape down the sides, add the lime zest. With the mixer on low, drizzle in the lime juice, let the mixer run for 2 minutes once added. The pie mixture will be slightly thicker when done. Pour the filling into the crust and bake for 15 minutes.

Cool completely on wire rack. Filling will set as it cools. Refrigerate for at least 2 hours, and ideally overnight. Slice and serve chilled.

And if you want something just classic here's my chocolate chip cookie recipe (you can also like add anything else to these instead of chocolate chips and nuts to great success) (also this one has a bit more detail cause it is a recipe i developed)

Ingredients

2 Sticks Butter

100g (1/2 cup) Sugar

250g (1 1/4 cup) Brown Sugar

2 Eggs

4 g (1 tsp) Vanilla Extract

350g (2 cups plus 3 Tbsp) AP Flour

1 g (1/4 tsp) Cinnamon

6 g (1 tsp) Baking Soda

6g (1 tsp) Morton Kosher Salt (See note)

6 oz (3/4 cup) Chocolate

6 oz (3/4 cup) Chopped, Toasted Nuts (if desired)

Method

Melt butter in a pan over medium heat until the milk solids begin to brown and become fragrant. Allow to cool.

Whisk together dry ingredients(flour, cinnamon, baking soda, salt) in a bowl.

Add melted butter and sugars to bowl of a mixer. Cream butter and sugar until the ingredients are fully incorporated and the mixture has lightened slightly.

Add egg and vanilla extract 1 egg at a time until fully incorporated.

Add half your dry mixture and mix over low speed until combined before adding the next half.

Fold in your Chocolate chips and cooled, toasted nuts.

Divide the dough into 2 ounce balls (You can use a scale for this if you have it, but a 1/4 cup measuring cup works well too) and place on a cookie sheet. Cover tightly with plastic wrap and refrigerate for a minimum of 12 hours but up to 3 days.

After refrigeration cookies can be baked or placed in a sealed bag and frozen for up to 3 months.

Bake at 400f for 14-18 minutes (see note)

Notes:

All of the non weight measurements are pulled from conversion tables on the internet and are therefore untested. Should work fine but just be aware. I would highly recommend a scale for this recipe due to the complexity of the conversions.

Type of salt here is very important because salt can differ massively in grain size causing inconsistent measurements by volume. If using diamond crystal kosher salt use 1 3/4 tsp and if using table salt use 3/4 tsp

Your oven may require different time and/or temperature to achieve desired results so I've given a wide time range. I recommend experimenting after the first batch to see what works best for you!

Let me know if you have any questions!

[return-to-twisted-wonderland]

🔆anon

What are my character’s favorite flavors?:

Dusk - Sweet. Is there another flavor, like strawberry, mango, or something? He doesn’t care. Give him sugar. His sweet tooth has no end, and nothing is “too sweet” for him. (Same as me lol)

Domino: He likes savory foods like meat. Like one of those top tear stakes or something, that’s what he likes best.

Canis: He likes sour foods a lot, especially sour apple. Stuff like Warheads are his favorite candies.

Kit: She has two favorites. She loves floral flavors, and that’s what she’ll tell everyone. But she also loves spicy things and has a massive spice tolerance. Never go against her because she will win. She’s not lying about liking floral, she likes both roughly evenly, but just typically says floral to fit in with her “sweet persona”, but close friends know either works for her.

Toryn: He likes spicy things. He doesn’t have the most insane spice tolerance and doesn’t go overboard or challenge anyone, but he likes how spice adds a feeling to the food and brings out the other flavors stronger.

Dekker: He generally loves most fruit flavors. He has some that he does like, especially ones that don’t match up with the actual fruit, but if they are similar to the fruit version, he loves them.

Ruse: Sweets, specifically vanilla or when flavors are mixed with vanilla. He doesn’t tell anyone that’s his favorite, but he loves them. Especially when Trey makes cakes that are strawberry vanilla and he and Riddle can enjoy it together.

Trinity: Specific, but she likes chocolate chip cookies and chocolate chip cookie dough flavors. She’s not an overly big fan of things like cakes, but her favorite thing is warm food and she does like sweet things, so that went well for cookies. Eventually she started associating comfort with the flavor, especially since Trey makes them for her and she’ll share it with Sebek.

Malynne: She likes cookies fruit flavors. She’s typically goes towards sweeter fruit flavors, but she’ll take anything. Also she doesn’t hate commonly hated flavors like grape, but maybe that’s her being in the Vanrouge family genetic line.

—

Least favorite flavor?:

Dusk - Not much, he’ll eat about anything, he has his dad’s tastebuds. Though he’s not the biggest fan of spice because why do you want to eat pain? He’ll eat it and not complain, but it’s not his first choice.

Domino: Salty. Of course he’ll eat salt on food, but he doesn’t like salty as a flavor.

Canis: Minty in anyway. He doesn’t like minty gum, peppermints, or anything. He does have other flavors he’s not a fan of, but mint is the absolute worse and he will throw any mint things away or just give it to Vargas to throw away. He also doesn’t like the mint smell.

Kit: She doesn’t like bitter things. Coffee, Dark Chocolate, and other things are gross to her.

Toryn: Sour and bitter. He thinks it makes things taste rotten or spoiled. He can handle some small amounts like if lemon or lime juice is added, but if it’s one of the big detectable flavors, it starts getting gross.

Dekker: Sweet. He likes small amounts of sweetness from things like fruit, but sweet can easily go overboard for him, especially since food in Wonderland seems to rely heavily on being sweet, even making fruit over sweet. He also has some memories of his sisters making him and Cater eat sweet things after they said no.

Ruse: Spicy. He has not built up any tolerance and even a minor amount of spice is too much. He didn’t really ever have any spicy food outside of feasts, and even then he was able to avoid it by just picking other foods. And he also hates bland food because that’s what he was usually fed, especially as a punishment when he wasn’t supposed to know he was being punished by the high priests, so it makes him feel like he’s back.

Trinity: Bitter because it makes things taste rotten, and she’s had too many experiences having food go rotten on her to choose to eat bitter things.

Malynne: She doesn’t like many floral flavors and similar things. It tastes like she’s eating a literal flower instead of food.

ooo~

[sysboxes]

what are some weird food concoctions (example: m&ms on pizza) that yall like? And what’re some weird drink concoctions?

(a cultural thing that is regarded as “weird” by others counts)

and is there a backstory to why you like the food and drink? Like is it a childhood thing, something a loved one liked, something you just randomly discovered, something passed down by generations, etc

mod wonder - for weird drink concoctions, i love mixed drinks, like cranberry and apple juice or a variety of soda mixes. for food, depends on what you’d count as weird. oh except, don’t cancel me for this, i eat damp cheerios. i can’t have liquid milk, or any kind, but hard cheerios are sometimes too dry for me, so i add a little tiny bit of water to make them damp, but not full on wet. i also eat matzah with charoset or butter, which isn’t really weird, but might be to someone who’s not jewish

Mod Luxray 🐈‍⬛️⚡️- OKOK SO FOOD watermelon, Tajin, creole seasoning, and whipped cream[cool whip works best], mush it all up and freeze it, you get a sweet with a slight spice sorbet-icecream ass things its SO GOOD. Drinks have to be Lime Jarritos, brisk ice tea-lemonade, and milk/cream, creates a cream soda type thing, back story for both is my mommas friend growin up would always make these for me while i was in the hospital, which was alot, so its become something of a comfort food

Mod Avon 📖 - Lmao I just talked about wildcard sodas! Love that. But for me, I don’t tend to go too wild on concoctions (the autism texture thing goes hard for me). People get upset with me over gummy bears in blended custards though. Like those blended custards at Rita’s? Love gummy bears in those. It reminds me of the good memories I still have of my family.

Mod Jester 🖍 - Not really sure if it’s weird but we love mac and cheese and peas so much. We first thought it was weird when our mom introduced it to us but we tried and loved it. The texture is mainly why we keep going back to it.

Mod Weeping ❤️ - Mac and cheese and peas, mac and cheese and plain lays or salt and vi what lays in between bread (Mac and cheese chip sandwhich 😎), mayo on peas-, spaghetti and peas, and chicken sandwhich with mac and cheese (preferably baked mac and cheese tho?). Mac and cheese and peas was a childhood thing, the Mac and cheese and chip sandwhich was something my brother and I made up, the mayo on peas is something my hip moms family taught me and they called it “cowboy peas” and said it was a southern USA thing but I have never met another person who did this so they may have been lying lmfao, spaghetti and peas was something an upstairs neighbor did and we had to eat it or not eat basically-, the mac and cheese chicken sandwhich was bc of that Chick-fil-A TikTok hack that went around for a bit. Also, and this is a PICA thing that we just never stopped doing, those fucking paper lollipop sticks bro- also some middle eastern foods and thing that ppl generally dont like in the USA unless they’re from there? Various things we ate bc we had PICA as a kid but I don’t count those. And then drinks idk. (Fuck that was so long sorry-). Oh wait- also something a little in our Sys likes- is these wack ass snack concoctions she makes of really spicy chips plus sweet cereal (like O’s) plus something more “plain” like pretzel balls she picks the salt off of

mod plush 🌻 — unfortunately i’m a very average food concoctor. fries and milkshakes, ketchup in mac and cheese (bonus if it’s cheeseburger mac), etc. if you asked me what foods i didn’t like, well, we could be here for hours…

[punkbakerchristine]

cactus jack’s cake

This is a recipe I invented shortly after I began baking and cooking, back around Christmas time: my mom and I were watching one of those baking competition shows, and no exaggeration, every single one of the competitors employed the raspberry-pistachio fusion with their tiered cakes. Flabbergasted, we started naming off different variations of cakes for Christmas and the holiday season, and this was one that stuck out to me. Passionfruit cake is a bit more yellow than green, but prickly pear is a nice bright pink: the apple variation will give a nice golden color, as will blood orange.

Also called my “high desert” cake for the heavy Southwestern influences, I named this one after Cactus Jack’s in Carson City, where my family lived when I was a kid: I remember seeing the big neon sign of the cowboy through my sleeping eyes after a long road trip back from my grandparents’ house, and I knew we were home. I hope to make this one day!

(passionfruit sponge)

4 passionfruits (can also be substituted with blood orange or apple) 2 eggs 115 grams of butter, cubed and softened 115 grams of sugar  Zest of a lemon 1 teaspoon vanilla extract  1 1/2 cups of self-raising flour  Pinch of salt 

(prickly pear sponge)

1/2 cup prickly pear juice  2 eggs  115 grams of butter, softened  115 grams of sugar  Zest of a lime 2 teaspoons of lime juice  1 1/2 cups of self-rising flour  Pinch of salt 

(citrus vanilla frosting)

3 cups of powdered sugar, sifted 1 1/2 teaspoons vanilla extract  1-2 tablespoons of milk 1/3 cup of butter  Zest of lemon and lime, plus extra for dusting over the top 

(passionfruit curd)

3 passionfruits 4 egg yolks 2/3 cup of granulated sugar  1/8 teaspoon salt 6 tablespoons of butter, softened and cubed

(cactus decorations)

1 cup of dark chocolate chips  1 cup of white chocolate chips

Preheat oven to 350°. Grease two 8” pans with shortening and then line with parchment.

For the passionfruit sponge:

Halve the passionfruits and scoop out the seeds and pulp. Press the pulp through a sieve, then set to the side. (If using blood orange, halve and juice. If using apples, halve, scoop out the seeds and press through the sieve)

Beat butter and sugar together with the electric mixer at medium speed for 4 minutes until smooth and fluffy. Add in eggs, one after the other, then the salt and vanilla extract followed by the flour, little by little, until well incorporated—should take a few minutes. Turn mixer down to low and add in zest and passionfruit, and continue to mix for 1 minute.

For the prickly pear sponge:

Concentrate the prickly pear by boiling the juice for about five minutes.

Beat butter and sugar together with the electric mixer at medium speed for 4 minutes until smooth and fluffy. Add in eggs, one after the other, then the salt followed by the flour, little by little, until well incorporated—should take a few minutes. Turn mixer down to low and add in zest and juices, and continue to mix for 1 minute.

Pour batters into either pan and bake for 25 to 30 minutes: the prickly pear sponge is a bit heavier, and should take 30 minutes; or until a skewer comes out clean. Let both cool on a wire rack for 5 minutes, and then turn both over so they can cool all the way on the rack—be careful because the pans might still be hot!

For the curd:

Halve and scoop out the pulp of the passionfruit, and press through a sieve.

Whisk yolks, sugar, passionfruit pulp, and salt in top pot of bain-marie/double boiler for 10 minutes or until thick—I usually use a metal bowl atop a saucepan of boiling water (be careful not to let the water boil over!)

Remove from heat and whisk in butter—the butter will melt from the heat of the bowl.

Pour curd in bowl and cover directly with plastic wrap until cool (the plastic has to be right on the curd to keep a skin from forming).

For the frosting:

Mix butter with the electric mixer on medium until smooth. Bump mixer down to low and gradually add in sugar (be careful as powdered/confectioner’s sugar, like flour, has a tendency to get on everything) until mixture is creamy. Stop mixer for a second to add in milk, vanilla, and zests, and then beat for another 1-1 1/2 minutes.

For the cactus decorations:

Trace five cactus designs on one side of a piece of paper and turn it upside down so it shows through—make sure one is a little bigger than the other four as that one will be the topper.

Melt chocolate chips in the bain-marie and spoon into ziplock bags. Snip off the corner of the bag about an eighth of an inch and squeeze the chocolate onto the designs. Let them sit until they’re hard and then very carefully peel off.

To assemble:

Either of the cakes can be on the bottom tier: place one cake on a lazy Susan and spread a dollop of the curd on the top with an offset spatula to have a thin but even layer. Place next layer on top of that and spread another even layer of curd on the top. Let the curd sit for a few minutes before applying the frosting with a separate spatula: even out the frosting on top and on the sides with the offset spatula.

Sprinkle the top and sides of the cake with the lemon and lime zests. Carefully apply the large cactus atop the top tier and the other four around the circumference of the cake. 

***if you’d like: keep the tiers flat on the lazy Susan and use a bread knife to slice them in half for four tiers.

[cookingwithmemu]

🥑 Memu's Classic Guacamole Recipe 🍅

Welcome back to Cooking with Memu! Today, I'm excited to share one of my all-time favorite recipes: Classic Guacamole. This beloved Mexican dip is not only delicious but also incredibly versatile – perfect for snacking, topping tacos, or serving alongside your favorite dishes.

Ingredients:

3 ripe avocados 🥑

1 small red onion, finely diced

2 tomatoes 🍅, seeded and diced

1 jalapeño pepper 🌶️, seeded and minced

1/4 cup fresh cilantro, chopped

Juice of 1 lime 🍋

Salt to taste 🧂

Instructions:

Prepare the Avocados: Cut the avocados in half lengthwise and remove the pits. Scoop the flesh into a mixing bowl using a spoon.

Mash the Avocados: Using a fork, gently mash the avocados to your desired consistency. Some prefer a chunkier guacamole, while others prefer it smoother – it's all up to you!

Add the Ingredients: Add the diced red onion, tomatoes, jalapeño pepper, and chopped cilantro to the mashed avocados.

Season and Mix: Squeeze the lime juice over the mixture and season with salt to taste. Gently stir everything together until well combined.

Taste and Adjust: Give your guacamole a taste and adjust the seasoning if needed. You can add more lime juice, salt, or even a pinch of cayenne pepper for extra heat.

Serve and Enjoy: Transfer the guacamole to a serving bowl and garnish with additional cilantro if desired. Serve with tortilla chips, fresh veggies, or alongside your favorite Mexican dishes.

Tips:

To prevent your guacamole from turning brown, press a piece of plastic wrap directly onto the surface of the dip before refrigerating.

For added flavor, you can mix in some finely diced garlic or a splash of hot sauce.

Don't hesitate to customize the recipe to suit your taste preferences – add more or less of any ingredient to make it your own!

There you have it – a simple and delicious recipe for Classic Guacamole that's sure to be a hit at your next gathering or Taco Tuesday. I hope you enjoy making and sharing this guacamole as much as I do!

Stay tuned for more tasty recipes and culinary adventures on Cooking with Memu. Until next time, happy cooking!

With love, Memu 🌮

image from Pexels.

[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.

[vegietribe]

A HEALTHY VEGAN GROCERY LIST

There are so many astounding vegan foods out there, you may be surprised by just how many choices there are! Here are a couple of examples of some of the foods, vegans eat.

FRUITS & VEGETABLES

Purchase fruits and vegetables from all the categories beneath. Pick up affordable basics like carrots, apples, bananas, and celery, and supplement with produce that’s in season.

FRUITS

Frozen fruit is useful for smoothies and baking. Previously frozen fruit was used for topping oatmeal or non-dairy yogurts. Dried fruit can be taken on the go with nuts or can be used as a topping for breakfast cereal, and in baking.

Apples Pears Kiwis Oranges Grapefruit Lemons Limes Peaches Plums Nectarines Bananas Raspberries Blackberries Watermelon Honeydew Cantaloupe Apricots Grapes Mangoes Cherries Strawberries Last but not least, Blueberries

FROZEN

Strawberries Raspberries Blueberries Mixed berry blends Sweet cherries Mango Mixed fruit blends

DRIED

Raisins Currants Cranberries Apricots Dates Figs Apple slices Lastly, Banana chips

VEGETABLES

Purchase a couple of vegetables to eat crude in salads, sandwiches, or with dips. Pick up at least 1-2 mixed greens for salad bases and sandwiches. Choose an assortment of fresh or frozen vegetables that are really great for steaming, sautéing,  stir-frying, and roasting. Frozen vegetables are an extraordinary staple and are exceptionally flexible.

FRESH (RAW & COOKING)

Broccoli Carrots Celery Cauliflower Cucumbers Snap peas Tomatoes Bell peppers Avocado

FRESH (COOKING)

Zucchini Mushrooms Squashes Asparagus Kale Garlic

FRESH (LEAFY GREENS)

Baby Kale Baby Spinach Romaine Butter Lettuce Leaf Lettuce Salad Mixes

FROZEN

Broccoli Asparagus Spinach Corn Peas Edamame Stir-fry mixes

GRAINS, BEANS & LEGUMES

Keep at least 2, 100% whole grain bakery products on hand for making sandwiches, wraps, or pitas. These products freeze well so keep a selection in your freezer and simply defrost single servings as needed. Keep 2-3 whole grains or starches & a couple of beans, legumes, and soy items. Blend and match them and add a vegetable side dish for a complete meal. The cereal is incredible to keep on hand for easy & healthy breakfasts.

100% WHOLE WHEAT

Bread Tortillas English muffins Bagels Pitas Pasta

WHOLE GRAINS & STARCHES

Oatmeal (quick, rolled, or steel-cut) Brown rice Quinoa Seitan (wheat gluten) Sweet Potatoes Russet Potatoes

BEANS & LEGUMES

Chickpeas (canned/dry) Black Beans (canned/dry) Kidney Beans Lentils (dry) Hummus Veggie Burgers (lentil, bean, or vegetable-based) Edamame (frozen)

SOY PRODUCTS

Firm Tofu Soft/ Silken Tofu Smoked/ Marinated Tofu Tempeh Soy milk

You can read out the amazing blogs & recipes at Vegie Tribe. Vegie Tribe an assortment of vegan foods.

[forkfulofflavor]

Creamy White Chicken Chili Ingredients: 1 pound rotisserie chicken, shredded 1 medium onion, chopped 1 1/2 teaspoons garlic powder 1 tablespoon olive oil 2 cans (15-ounce) Great Northern beans, drained and rinsed 14 1/2 ounces chicken broth 2 cans (4-ounce) diced green chiles 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 cup sour cream 1/2 cup heavy whipping cream Optional Toppings: Shredded cheese Tortilla chips Green onions Lime wedges Sliced jalapenos Directions: In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic powder, and sauté until the onions are translucent. Add shredded chicken, beans, chicken broth, diced green chiles, salt, oregano, cumin, black pepper, and cayenne pepper. Stir well, bring to a boil, then reduce heat and let simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and heavy whipping cream until well combined. Serve hot with your favorite toppings, such as shredded cheese, tortilla chips, green onions, lime wedges, or sliced jalapenos, if desired. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 400 kcal per serving | Servings: 6 servings This Creamy White Chicken Chili is a comforting twist on traditional chili, featuring tender shredded chicken, hearty beans, and the gentle heat of diced green chiles. The creamy base, made with sour cream and a splash of heavy cream, transforms this dish into a velvety and warming bowl that's ideal for cozy nights. Perfectly spiced with a mix of cumin, garlic, and a hint of cayenne pepper, this chili brings just the right amount of heat balanced with creamy richness. Serve it with your favorite toppings, like crunchy tortilla chips, green onions, or a squeeze of fresh lime, for a flavorful experience. This white chicken chili is sure to become a go-to meal that brings warmth and satisfaction with every bite.

[acocktailmoment]

The Last Word !

Ingredients:

Gin (22.5 ml / 0.75 ounce): The base spirit for the Last Word, gin contributes its botanical complexity, offering a canvas for the other ingredients to shine.

Maraschino Liqueur (22.5 ml / 0.75 ounce): Maraschino liqueur adds a subtle sweetness and depth to the cocktail, balancing the herbal and citrus elements.

Green Chartreuse (22.5 ml / 0.75 ounce): The herbal and complex flavors of Green Chartreuse are a defining element of the Last Word, providing a distinctive character to the cocktail.

Fresh Lime Juice (22.5 ml / 0.75 ounce): Freshly squeezed lime juice contributes the essential citrusy brightness that elevates the Last Word’s flavor profile.

Recipe:

Now, let’s embark on the step-by-step process of crafting the perfect Last Word Cocktail, focusing on precise measurements and straightforward techniques:

Step 1: Gather Your Tools and Ingredients:

Before you start mixing, ensure you have the necessary tools: a shaker, a jigger for precise measurements, and a fine strainer. Also, have your gin, Maraschino liqueur, Green Chartreuse, and fresh lime juice ready.

Step 2: Measure and Add Gin:

In a shaker, measure 22.5 ml (0.75 ounce) of your chosen gin. Pour the gin into the shaker, preparing the foundation for the Last Word’s complex flavor profile.

Step 3: Add Maraschino Liqueur:

Measure 22.5 ml (0.75 ounce) of Maraschino liqueur and add it to the shaker. Maraschino liqueur imparts a delicate sweetness and a hint of nuttiness to the cocktail.

Step 4: Introduce Green Chartreuse:

Measure 22.5 ml (0.75 ounce) of Green Chartreuse, the herbal powerhouse of the Last Word. Pour it into the shaker, allowing its unique flavors to mingle with the other ingredients.

Step 5: Squeeze Fresh Lime Juice:

Measure 22.5 ml (0.75 ounce) of fresh lime juice. The acidity of the lime juice provides a vibrant and citrusy balance to the Last Word. Add it to the shaker, completing the quartet of ingredients.

Step 6: Shake Vigorously with Ice:

Add ice to the shaker and shake the mixture vigorously for about 15-20 seconds. The goal is to achieve proper dilution and chilling, ensuring a well-balanced and refreshing cocktail.

Step 7: Fine Strain into a Chilled Glass:

Fine strain the shaken mixture into a chilled coupe or martini glass. This step eliminates ice chips, resulting in a smooth and visually appealing Last Word Cocktail.

Step 8: Garnish (Optional):

Optionally, garnish the Last Word with a twist of lime peel. Express the oils from the twist by giving it a gentle twist over the surface of the cocktail, then drop it into the glass.

Step 9: Enjoy the Complexity !

Courtesy: Drinkies

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here. 

[roses-red-and-pink]

Ok here are my tacos from last night (ignore the keyboard in the background) and I want to give the recipe for the homemade salsa because it’s so yummy for literal pennies.

Something about homemade fresh salsa just tastes so much better than store bought, or even canned. Sadly I do not have fresh tomatoes lying around all the time, especially in winter so here’s what I did.

1/4 can of diced tomatoes, drained well

3 Tbsp frozen corn, heated slightly to cook it, drained

1/2 tsp salt

1/2 tsp pepper

3 squirts chipotle hot sauce (add more for more spice)

1/4 onion finely minced

1/4 red pepper finely minced

2 cloves garlic minced

1 tsp lemon or lime juice

Optional: drained canned pineapple.

Mix together in a bowl until well combined. Serve on chips or in tacos.

The only truly fresh ingredients are the onion and the pepper, and garlic, but seeing as I have those on hand all the time, it’s a cheap, fast option for when you want a fresh salsa but don’t have time/funds/access to go to the grocery store.

[missmariposasrecipes]

Guacamole

Tools Needed

Cutting board, knife, and bowl

Ingredients

1 avocado

1/2 Roma tomato

1/4 onion

Lime juice

Seasoning (garlic powder, salt and pepper)

Instructions

1. Cut tomato and onion into small chunks. Cut avocado open, remove pit, and cut into chunks. Add everything into serving bowl

2. Add lime juice and seasonings and mix together while mashing the avocado.

Serving Ideas

taquitos, tortilla chips, a side for chicken

Leftover Storage

Peel and mash avocado, top with lime juice and freeze alone in portion sized bags.

Raw tomatoes and onions don’t freeze well and will lose flavor and release moisture causing a watery guacamole when you thaw it.

Thaw in fridge overnight or run under cool water.

[edey63]

Fresh and Flavorful Pico de Gallo

Ingredients:

*4 medium tomatoes, diced

*1/2 large onion, finely chopped

*1-2 jalapeño peppers, seeded and finely chopped

*1/4 cup fresh cilantro, chopped

*2 tablespoons fresh lime juice

*1/2 teaspoon salt, or to taste

*1/4 teaspoon black pepper, or to taste

Instructions:

1. Start by gathering all the necessary ingredients for your Pico de Gallo. Ensure that the tomatoes, onion, jalapeños, cilantro, and lime juice are all fresh and ready to use.

2. Begin by dicing the tomatoes into small, uniform pieces. You can remove the seeds if desired, but they add extra moisture and flavor to the salsa.

3. Finely chop the onion and jalapeño peppers, taking care to remove the seeds and membranes from the jalapeños if you prefer a milder salsa. Adjust the quantity of jalapeños according to your desired level of spiciness.

4. Chop the fresh cilantro leaves, discarding any tough stems, and set aside.

5. In a large mixing bowl, combine the diced tomatoes, chopped onion, chopped jalapeños, and chopped cilantro. Mix gently to combine.

6. Drizzle the fresh lime juice over the tomato mixture, and sprinkle with salt and black pepper to taste.

7. Gently toss the ingredients together until evenly coated with the lime juice and seasoning. Taste and adjust the seasoning as needed, adding more salt, pepper, or lime juice to suit your preferences.

8. Once the Pico de Gallo is well mixed and seasoned to your liking, cover the bowl with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.

9. Before serving, give the Pico de Gallo a final stir and taste test. Adjust the seasoning if necessary, and serve chilled with your favorite Mexican dishes or as a refreshing dip with tortilla chips.

[huntrlangstn]

A creamy and flavorful guacamole recipe that pairs perfectly with exPress-o's ultimate avocado toast. This guacamole is quick and easy to make, and it's packed with fresh ingredients and a zesty kick of lime.

Ingredients: 3 ripe avocados. 1 small red onion, finely diced. 2 cloves of garlic, minced. 1-2 jalapeo peppers, seeded and minced. 2 ripe tomatoes, diced. Juice of 2 limes. 1/2 cup fresh cilantro, chopped. Salt and pepper to taste.

Instructions: Take the pits out of the avocados and cut them in half. Then, scoop the flesh into a bowl. Use a fork to mash the avocados until you get the texture you want. Break up the red onion and add it to the avocado. Then, mince the garlic and add the jalapeo peppers. Combine well. Add the tomato dices and cilantro chopped. Pour the lime juice over the food and mix it all together. Add pepper and salt to taste. Right away, serve with tortilla chips or as a topping for the best avocado toast ever from Express-o.

[ecrivainsolitaire]

Mexican food under a certain budget is basically dozens of different configurations of black beans, eggs, tomato, onion, potato, tortillas and chicken. If you have access to that, you have access to a full menu.

-First thing: black bean soup. Soak 2lbs beans for at least 8 hours,drain, rinse and cook in 4lbs of new water with a chunk of onion, a couple garlic cloves, salt and optionally a serrano pepper. Cook for around 2 hours until you can mush a bean by pressing it lightly with a spoon. If you have some extra cash you can add pork chops or rinds for the last 45 minutes. Serve with rice and accompany with tortillas and optionally a tablespoon of cream or pico de gallo (tomato + onion + lime juice + salt). This should give you 6lbs of soup. You can eat several portions and freeze the rest, or

-Refried beans: drain the beans (reserve some of the broth) and add to a pan with pork lard (oil is fine if that's what you got). Use a vegetable masher to turn it to a paste after it fries a little but without removing it from the fire. If it has garlic, onion or pepper left in you can just mash it and mix it well. Add salt to taste, if it seems too dry add the broth slowly until ideal. This will last for about 5 days in the fridge or indefinitely ftozen. You can add it to tacos, bread, sandwiches, it can be a side dish for eggs or meat, you can sprinkle some cotija cheese on top and eat it with tortilla chips, or you can just eat it with tortillas. Speaking of,

- enfrijoladas: heat some oil on a pan and flash fry tortillas in it. You don't want them hard, just more manageable. Add broth or water to your refried beans as you heat them to give it the consistency of cream soup, let it cook for a few minutes, then dunk your tortillas in one by one and fold them on a plate. Put some chicken in the middle if you can afford it, or sauté a can of tuna or sardines with tomato, onion, garlic and bell pepper finely chopped. Or don't, I'm not your mum, fillings are optional. Optionally put cream and cheese on top to fancy it up. you can replace the beans with tomato sauce to have entomatadas. Or,

-tostadas: fully fry the tortilla, spread some refried beans on top, chicken or ground beef, letuce, tomato, onion, radish, cream and cheese (all optional). Accompany with the salsa of your choice.

- huevos motuleños: fry tortillas, top them with fried eggs, salsa, cream and cheese. If you serve two eggs, one with salsa verde and one with roja that's called huevos divorciados.

- huevos a la mexicana: the superior evolution of scrambled eggs. Chop and sauté onion, garlic, tomato and Serrano or jalapeño pepper, once they're soft and releasing their juices add the eggs, cook till desired doneness. Accompany with tortillas.

- flautas or taquitos: you can make them with chicken, ground beef or you can just boil some potatoes with salt and mash them for a vegetarian (cheaper) option. Roll your filling in a tortilla, hold them together with toothpicks in groups of 3, and deep fry. Top with lettuce, cream, cheese and salsa.

There's a lot more, hmu if you want more Mexican recipes. This is the kind of shit that has kept an impoverished and exploited people well fed and healthy for centuries for very little money. No joke the whole process of consuming every iteration of a pot of beans and a chicken can take one person up to two weeks if well managed.

I have $24 to last me til Friday, what should I buy with it?