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going-green-ish · 3 years ago

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Tom and I now manage to do a huge amount of our shopping totally plastic-free. I’ll do other posts on the non-edible side of shopping in the future and have already started with some bathroom and kitchen posts, but today I’m here to talk about ✨ f o o d ✨. This post is going to focus on fresh produce 🥦

Our current situation:

Fresh produce: We live in a town which has a farmers market every Friday and Saturday with loads of different stalls to provide most of our needs. We can therefore find plastic-free fruit and veg 9/10 (some is still cling-wrapped, but if we hit up the different stalls there’s normally one that has a plastic-free option).

To be inclusive, I feel like I should make a note on meat here. I'm veggie and strongly believe that environmentally, everyone needs to chill out on their meat consumption. However, putting my personal views aside, I acknowledge that lots of people are still meat-eaters and I want to give eco-alternatives to them, too. If you are a meat-eater, then try sourcing your meat more responsibly from places such as The Ethical Butcher. As far as the animal agriculture industry can be "good", this is the "good" type of farming.

If we can’t find a plastic-free option? Green beans are an example of something that can be a bit hit-or-miss in the plastic department. Sometimes the stall has them in a big box to grab handfuls of, sometimes they only have them in plastic-wrapped trays. At this point, I personally choose to boycott the plastic version and find different green veg to substitute in if needed. Not always an option depending on what you’re trying to buy and what you need for your diet, but I do it as best I can for non-vital ingredients.

The unavoidables: There are still plenty of things that are plastic-wrapped and that I can't boycott. I eat a lot of peas and cheese as a vegetarian, to get my protein in. Peas are very seasonal, so I get frozen bags from the supermarket which is a plastic that isn’t recyclable, even through Terracycle. Cheese packaging is an issue normally as well, but thanks to a Terracycle drop-off nearby, I can at least recycle the plastic rather than throw it in the general waste.

Our previous situation:

When we lived in London, we didn’t have a farmers market nearby us to get our fruit and veg from. We ended up doing a bit of a combi job between the local greengrocer and the supermarket. There was a lot of plastic in our lives still then, but we could get major fruit and veg without the plastic this way. Some things were unavoidable and we still brought in more plastic than we could have, simply because we were earlier on in our plastic-free journey. We used some hacks to try to minimise the waste though.

Things you can start doing today:

These are hacks that have been spoken about a million times before, but here are some tips on what to do if you have no markets or are unable to access them for whatever reason.

1. Bring your own bags.

2. Buy the fruit and veg that isn’t in plastic whenever possible. Support your local greengrocer if you have one. Find substitutes for the ingredients that you can’t find plastic-free where possible.

3. Buy bigger bags of things you know you’ll use. Getting pasta? Grab the biggest bag they have. You use less plastic buying one 3kg bag than you do buying 6 x 500g bags. This obviously assumes you will be able to transport the bag and also store it at home. Not all supermarkets do large bags of less used staples, but rice, pasta and oats tend to be available in bigger batches.

4. Explore your options. Different supermarkets sell different sized bags of staples. Look around the shops near you.

5. Check the reduced section at the supermarket. These are items that will be going off soon according to their Best Buy dates. They will be disposed of in a huge food waste heap of plastic if they aren’t bought. A lot of things can survive a day or two or more past their Best Buy dates. For foods like meat, freeze whatever you won’t eat on the day you buy it and it should be fine.

6. Boycott what you can. Make substitutes where you can.

7. Buy glass, cardboard, paper or metal over plastic where you can.

8. If you’re veggie or vegan (or just cutting down on meat), avoid the ultra-processed stuff like Quorn etc. It’s not great for your health and it adds plastic. A lot of meat substitutes are soy based, which isn't planet friendly. Force yourself to think about what you’re cooking for yourself and see what alternatives you can do.

9. Frozen veg in plastic bags can be better than fresh veg in some situations. My example of peas from earlier is one. If I was to source fresh peas right now, they would likely be grown abroad with a large footprint behind them. Frozen peas I can buy in big bags and they’re British peas which were grown in the summer and frozen. In the summer, when local peas hit the market, I plan to bulk buy and freeze them myself, but in the meantime, this is the compromise.

10. Say no to the receipt whenever you can. The paper isn’t recyclable.

11. Buy bigger pots of things you know you’ll use before they go off. If you can’t find milk, yoghurts, cream and custard etc. in glass (very rare and often very expensive), then buy the biggest bottle or tub you think you’ll get through. Get one big tub of yoghurt and portion it out into smaller containers at home rather than a 6 pack of snap-pots. Get the big block of cheese.

12. See if you can re-use or up-cycle any of the plastic you do buy. Growing up, my sister was obsessed with coleslaw, and we had millions of little tubs lying around the house. My mum would use them to store dog treats in, little bits of electronics like spare fuses or small light bulbs, she’d use them to portion out treats to us in our school lunches, we used them as tubs for mixing paints in when getting artsy, she used them as starter pots for growing seeds etc. etc. There are lots of ideas out there if you look.

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mouthoftheocean · 2 years ago

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2. thoughts on veganism?

Utmost respect and admiration. In best practice, Veganism treads lightly on the earth, and its philosophy encompasses and advocates for animals' capacity to think, feel, and suffer. I appreciate its selflessness, as it raises the right of the animal to life and fair treatment, above the right of the individual to consume or commodify animals... albeit now that we're irretrievably hostage to the apocalyptic perils of the Anthropocene, self-interest (existentially speaking) really ought to be driving more people toward Veganism. In the general direction, anyway. With this said, I believe Veganism can only ever be the choice of the individual, and for many individuals, moreover individuals subject to the Capitalist dystopia of our present reality, it is an impossible choice. Geographical and financial circumstances may exclude some, others are biologically ill-suited, or constrained by illness - as evinced by my own sister who would be Vegan if not for ongoing health issues preventing her from eliminating meat from her diet. While finding adequate vitamin and mineral-dense substitutes is not impossible, it is a challenge, and when not done properly can be problematic and a detriment to overall health, particularly where concerns the development of children. Veganism isn't easy, nor is it always practically or safely attainable. While not Vegan myself, nor even Vegetarian, I refer to both practices for ways to reduce my overall consumption of animal products for the whole host of reasons that all of us really ought to. While animals may offer some basic fundamental nutritional benefit to us, that nutritional benefit in no way persists when consumed to excess - and while a 'carnivores diet' may work for some (and scarcely touching on the mass suffering of the factory farms required to service it, because clearly not everyone can raise or hunt their own meat) our world simply cannot sustain that lifestyle for 8 billion people. Anyway, yes, the world needs more Vegans, but realistically and at least in the short term, the world needs a reasoned minimization of meat consumption on an individual level - heartily subsidized by a reduction in the cost of fresh produce, because, fuck me, my local supermarket wants me to pay $11 for one iceberg lettuce... which in the whole family tree of salad greens is the nutritional equivalent of chewing wallpaper.

#brooklynislandgirl #more of an arugula/rocket + spinnach person myself #counting teeth// answered asks

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a-bit-of-owlish-fun · 5 years ago

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Quarantine Shopping and Meal Planning

So I asked about this over on @steve-rogers-new-york and there was a positive response, so here we go. Date: 15 March 2020

Before I start, let me be clear that I am not a professional, just someone who deals with stress by planning, and who has some experience with emergency preparedness having lived in New Zealand during the more recent large earthquakes. Feel free to correct me or make positive additions. For clarity, I am currently in Ontario Canada, and cooking for one person, but have made allowances to feed my unprepared housemate in a pinch.

Priorities with this Pandemic Planning

Unlike some other emergency preparedness priorities, power, water, and phone do not appear to be issues. So you have greater flexibility with what you can make and keep. Your priority should be having a comfortable amount of food on hand in case you cannot leave the house. Don’t go nuts, don’t overbuy, and don’t buy thoughtlessly.

Planning What to Get and Make

When thinking about what to buy and what to make, you want to consider a few things:

How many meals do you need to make? That is, how many people are you feeding and for how long? Calculate the number of meals you need in total and make sure you have enough meals planned to cover those. Obviously, if you can prepare for more than that is good, but don’t go too nuts.

How many portions can a recipe make? You don’t want to be making single-serve meals. It’s inefficient and short-sighted. So pick recipes that make large quantities, that can be portioned up in containers to be chilled or frozen.

Am I being efficient with my ingredients? Are the quantities listed in regularly used recipes the most practical for your current ingredient availability? For example, if you’re making a stew with beef, but beef is in short supply, half the amount the recipe asks for, and then bulk up on potatoes, carrots, zucchini, etc.

What ingredients will last best? Don’t JUST get non-perishables! That just sounds miserable. I’ve had no issue so far getting fruit and vegetables, and if you’re smart with your choices and storage fresh foods can be good choices. This when picking items how long they will hold in your fridge or if they’re freezable.

Don’t forget about breakfast and Lunch!

If money is tight and buying ahead is challenging. Think laterally. Make use of dollar stores like Dollarama, Dollar Tree, or whatever your local variant is. They will often have a great range of shelf-stable foods like pasta, rice, canned goods, and other ingredients at really low prices. And from my experience so far, they seem to have passed the attention of many shoppers and are still in good stock-levels. Start there first, hit multiple ones to get a good variety, then shop at supermarkets for whatever you cannot get there. The quality is good, sometimes brand-names, and they can be far superior than supermarket prices.

Do you have a large stockpot, fry pan, and deep baking dish to make these large meals? If not, see about getting them. Large lasagne pans and other kitchen items can be found cheap at many dollar stores.

Don’t have a car? Me neither. Grab a backpack and some good re-usable bags and make multiple trips for heavier items like cans. Also, consider grocery delivery services. They can be hit and miss right now, as it’s harder to adapt to products being unavailable. This being said, they can be a good way to get bulk, heavier items to your house. Also, consider asking friends or family to get you items when they go and drop them off to you.

What Foods Hold Well and Go Far

Non-Perishables that can extend meals

Pasta and Noodles — Pasta is a great item for entending a meal. Be it soups, stir-fry, oven-bake, or just able anything, you can either cook-in, mix-in, or have as a plain side. They bulk up a meal and make it go further.

Rice — Same as above.

Lentils and Other Legumes — Lentils are great for bulking up and extending soups and stews. Also consider chickpeas, beans, and other legumes.

Potatoes — Potatoes are great! The can be a great base, addition, or side to many many meals. While these will not last indefinitely, if you keep them cool and dark then they will last quite some time.

Non-Perishable Ingredients and Flavouring

Canned Vegetables — Don’t be picky. Yes, get fresh veggies where you can, but also suck it up and get some canned goods as a back-up. Carrots, peas, beans, tomatoes, all that. They’re good, they taste fine, and go well in so many recipes.

Canned Fruit — Many fruits have a shorter shelf-life, so consider some canned alternatives.

Herbs and Spices — Make sure you have a nice spread of these. It’s easy to grab the base ingredients for food, but if you don’t have something to flavour those meals with, you’ll have a miserable time.

Sauces — Same as above.

Canned Tomatoes and Tomato Paste — Yes, I’m listing this separately because of their versatility. With canned tomatoes, you can make soups, spaghetti, lasagne, chilli, curry...so damn much. So grab a good stock of these.

Perishables

Eggs — Eggs are so damn versatile. Get eggs. When kept in the fridge they keep for a good long time.

Vegetables — Think smart. Get items you know last well in your fridge, and avoid items you usually have to throw-out or use-up within a week or two.

Fruit — Same.

Breads — Same. Also, consider freezing loaves if you have the space to do so. It tastes just as good as fresh, honest.

Frozen

If you have the capacity to get things frozen or to freeze them. Do it. Frozen peas, corn, stir-fry veggies, meats...they last well and taste good.

My Grocery List

This is what I have been buying myself. Not all at once but in multiple trips over the last couple of weeks.

Pantry

Top-up herbs and spices: ground cumin, garam masala, oregano, basil.

Spaghetti pasta

Spiral pasta

Lasagne pasta sheets

Large bag of rice

Flour

Canned tomatoes (4 large cans)

Tomato paste

Canned asparagus

Canned coconut milk (2 cans)

Lentils

Potatoes (6 large)

Onions

Fridge

Eggs (12pc)

Milk

Cheese

Zucchinis (3)

Carrots (large bag)

Lemons (2)

Limes (2)

Bag of spinach

Bell pepper (1)

Crescent Rolls

Freezer

Peas

1kg minced beef

750g stewing beef

Box stuffed chicken breasts (I love ham and cheese and a good addition to any meal)

500g lamb (for curries)

500g stir-fry beef

Household

ONE pack of toilet paper. Seriously. Just get what you personally need.

A couple of small packs of cheap toilet paper from the dollar store.

Pack paper towels

Any cooking materials like tin-foil, parchment paper, that I use regularly.

3-pack tissues (I have killer allergies so I’ll always need them)

Plastic containers for portioning meals in the fridge or freezer.

Meals I have Planned

These aren’t full recipes, but rather a list of ingredients and volumes for grocery references. I might write-up full recipes later if people are interested.

Lasagne

This is my fav vegetarian lasagne that also have minced meat. It makes around 6-8 servings (depending on home much you eat and size of baking dish).

Lasagne sheets (dried) or just those baby lasagne pasta if you like them better. 4 cups Milk 250g Cheese Butter Flour Nutmeg Chicken stock 3 Large Carrots 3 Large Zucchini Large bag of fresh spinach leaves 400g Canned Tomatoes Fresh/Jarred Garlic 500g minced beef Light Herbs (oregano, basil, etc to taste, but not too much)

Vegetable Stew

Technically a soup, but I never blend it and just eat it as is. Makes 3-4 servings alone and 5-8 servings when served with cooked rice.

2 cups dried lentils (soaked overnight) 1 Large Can Tomatoes (not pre-herbed, just used plain) 2 cups Chicken or Vegetable Stock 2 Large Carrots cubed 2 Large Zucchinis (quartered then cubed) Fresh/Jarred Garlic 1 Tbsp Cumin 1 tsp Ground Coriander Fresh Coriander (lots) Fresh ground peppercorn

Beef Stew

500g Stewing Beef 3 Large Potatoes cubed 3 Large Carrots cubed 1-2 cups Frozen Peas Fresh/Jarred Garlic 2-3 Tbsp Flour Fresh ground peppercorn 1 Large Onion 3-4 cup Beef Stock 3 Tbsp Tomato Paste Rosemary 2 Tbsp Cornstarch

D.’s Curry

This is just and random mash-up curry I make. It can be cooked with or without lamb and both taste great. It is not spicy. Makes 2-3 servings

2 Large Onions (one minces with spaces, one sliced) Fresh/Jarred Garlic Fresh/Jarred Ginger Ground Cumin Ground Coriander Ground Cardamon Whole Cardamon Seeds Whole Cumin Seeds Garam Masala 300ml Uncooked Rice (then cook it, obviously)

Closing thoughts

Once you have these items, don’t use them. Carry on like normal and don't use these items unless you need them. Now I have my meals planned, I am back to making normal meals with what I can get. Always have that TWO WEEK buffer on hand at all times.

Purchase your groceries gradually. Don’t buy out in one go, be considerate. Take only what you need.

Visit multiple locations, sell-outs are not the same everywhere and while one supermarket may be sold out of something, another may still have a fresh stock.

More stocks WILL come. So if you cannot find something, make alternate plans, find a substitute, and return every now and then to check stocks. Supermarkets are constantly restocking as they can.

Be kind to customer service workers. They are just trying to get through this like you are. They are not paid well, have no control over their employers' stocks or decisions. They have the same stress you do and you being an asshole is just causing them MORE stress they do not deserve. Be. Kind. Be. Understanding.

Support others. Friends, family, neighbours, co-workers. We do this together.

DON’T STRESS OUT! Be prepared. Be aware. But don’t become overwhelmed, it will all be FINE. We just have to adapt and ride it out <3

I hope this was helpful. Have further suggestions or any corrections, please do let me know, I’m always happy to correct myself. If you have any questions feel free to comment and message me. And if you want those full recipes likewise let me know!

#COVID 19 #coronavirus #Meal Planning #Emergency Planning #Quarantine #Quarantine Plan #Quarantine Shopping

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dontasktheradiodemon · 4 years ago

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so basically any time I've seen you talk about food it's a meaty thing, if I'm not forgetting something. do you ever do any meatless meals? also where do you get your produce? being a vegetarian in hell is suffering. but I guess that's the point huh

🎶 I do very few meatless meals, but then I do very few plantless meals, either!

🎶 That seems like an obvious statement, but from time to time it surprises people. There's a stereotype that cannibals primarily eat flesh as a large portion of their diet, I'm sure from watching those who like to eat meat fresh and in public—and I’m sure my own reputation doesn’t help! But watching a cannibal chew on a man in the street and concluding he primarily eats human flesh makes as much sense as watching someone pluck an apple from a tree and concluding he primarily eats fresh, unwashed apples: eating like that is more of a treat than a dietary staple! But I digress. I do like to take these little opportunities to clear up misconceptions about my dietary community, but let’s get back on track!

🎶 Aside from the rare raw fleshy treat, my preference is for well-rounded meals with a complex flavor palate—meat, vegetables, herbs, spices, grains... Either all in one dish or spread between a main course and several sides that compliment the flavor. All told, I find the best meals have more plant matter than meat matter in them, even if the meat is the central attraction... but most of my meals incorporate flesh of some kind, yes.

🎶 But I won't turn up my nose at a sufficiently delectable meatless meal! The most common, of course, being seafood—I don't know whether you count seafood as different from meat, I don't myself but I know enough people who do that I thought it worth mentioning—but I'll have pure vegetarian dishes too. I make a mean variation on eggplant parmesan using a plant native to the inner ring of the Seventh Circle. The common name for it is "blasphemer's stool," it looks rather like a squat maroon cactus, and after baking it to neutralize the poison and letting it soak a couple of days to soften up, it makes a wonderful eggplant substitute! You can find it at most imp supermarkets for fairly cheap. Let me know if you'd like the recipe!

🎶 Which leads right into your next question, doesn't it! Believe you me, Hell isn't kind to carnivores, either. You're not going to find a cattle ranch or chicken farm down here, and the local shellfish are universally toxic. Most of the cannibals I know who started postmortem—including me!—did so because we humans are actually far safer to hunt and to eat than a vast majority of Hell's native fauna! But I digress again, you're looking for produce!

🎶 There's no easy guarantee to getting good produce, but here are a few tricks I use:

🎶 One: learn all your nearby grocery stores. All of them. And when I say “nearby,” I mean every store in a thirty-mile radius! And don’t count out the unexpected spots like the ice boxes in gas station convenience stores! Sometimes there’s just no better way to get a particularly fussy ingredient than by going store to store to see who happens to have a healthy supply. It means a lot of extra legwork in the beginning, but over time you’ll get a feel for which stores are most likely to have healthy onions, which stores all get their tomatoes from the same farm, et cetera.

🎶 Two: learn when your nearby grocery stores expect to have their produce delivered! It will be least likely to be wilted or rotten when it’s first delivered! To best compete with your local gourmands, you want to be there when that truck is being unloaded—even if that’s three in the morning! Don’t despair if your first few trips leave you waiting for a truck that never arrives; food shipments and deliveries are irregular, especially in the city, and expected delivery times are more loose guidelines. Make friends with the stockers and slip them a little bribe and most will be more than happy to tip you off when that long-awaited truck arrives, or even hide a healthy pack of peppers for you to pick up!

🎶 Three: get to know your neighborhood farmer’s market—as well as the farmer’s markets farther abroad. There are hardworking sinners scattered throughout the nine circles doing their best to coax Hell’s soil into growing seeds from the mortal realm. Their individual crops’ successes will vary more widely than those grown in the secure facilities that sell to grocery stores, but when they do succeed, they’re typically healthier and heartier than their grocery store counterparts! Subscribe to some farmers’ periodicals to keep up with which circles’ growing seasons seem likely to thrive and which are struggling this year, and if some crop you particularly covet is looking to have a good year, consider making a road trip out to the circle where it’s flourishing.

🎶 Four: get to know your neighborhood black market! If you’re willing to pay a little more for better quality, smugglers moving goods out of the mortal realm are the way to go. You’ll have best luck finding smugglers near enclaves of inhuman demons—imps and so forth. Be prepared to barter! Never put part of your soul on the line no matter how desperately you crave a nice juicy lemon. Five percent of your soul here, five percent of your soul there, and pretty soon you’ve sold ten percent of your soul! Some native demons see human souls as a mere currency of convenience to be freely exchanged, but enough treat collecting souls as an end in and of itself that you should never sell to someone you don’t know. What you sold for a bunch of bananas, they may not be willing to let you buy back so cheaply. Resist the temptation and deal only with smugglers willing to trade in money, goods, and favors.

🎶 Five: try cooking with local ingredients. Unsurprisingly, Hell’s native flora thrives far more easily than transplants from the mortal realm! Most Hellish crops require much more labor to make edible, not to mention palatable; but if you’re a little adventurous and don’t mind accidentally poisoning yourself from time to time, learning to work with local ingredients is very rewarding. Like I mentioned earlier, imp supermarkets are a fine resource for most Hellish produce—but there are some plants that sinners have worked into recipes that native demons don’t eat, so consider picking up a guide to Hell’s edible flora and foraging for your own ingredients!

🎶 And finally, six: consider growing your own food! Many mortal realm crops need quite a bit more help than a mere green thumb to grow—why, some will take a green arm and a leg!—but if you’re skilled, careful, or lucky, you can maintain a few ingredients yourself. I myself recently acquired an okra plant and a pepper plant that have lasted several weeks in fine health! No okra yet, but the bell peppers are ripening beautifully!

🎶 To the carnivores out there, most of this advice also applies to meat and seafood, with the exception that most mortal realm animals are even harder to raise in Hell than mortal realm produce. If you’re trying to avoid cannibalism, don’t look into hunting your own meat unless you’re really, really into hunting—and it doesn’t hurt to be an adrenaline junkie.

#anonymous #ask

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elescritora · 6 years ago

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Hello my dear! I’ve been thinking lately of trying to go vegan. I don’t know if I could hack it, I use dairy a lot and I weight train so I’m worried about protein. You have been infusing my dash with some serious vegan food porn so I thought I’d ask if you had any tips or advice?

Hello lovely, apologies for the delayed reply - babies and back to work now and all that. Also, I apparently have a lot to say...Going vegan! It's a big step. The way you approach it will depend on your reasons for making the change. For health? For animal rights reasons? For the environment? If you're suddenly ethically opposed to consuming animal products, you might decide to go cold turkey. If you’re worried about the environment, you might go slower, giving up the things that you feel are most detrimental first, and slowly reducing your consumption of the rest. If for health, you might take a similar slow approach, but choose different foods to reduce first.Below, TL;DR: go slow, you don’t have to do it all at once, every little bit is a step along the path. It might take several years or you might do it all at once.Personally, I first went *vegetarian* 14 years ago for all three reasons, but primarily animal rights and environmental sustainability. I never ate much meat or seafood anyhow, so giving that up cold turkey wasn’t a big step for me. I was at a place in my life when I had lots of time and energy to invest in trying heaps of new and exciting vego recipes, so being in that mindset of it being a new culinary adventure was a great way to approach it. I had a couple of friends go vego at the same time so we experimented together. Also I enjoy mock meats to add some variety to my diet, so that helped when I was learning how to cook new things and when eating out. Note there are some good mock meats and some bad ones! Australia has a reasonable sized Asian Buddhist population so it‘s not hard to find some really yummy ones, and these days the western types you find in the grocery store aren’t too bad either. I normally have a few things from each brand I like. We also have lots of Asian vego and Indian restaurants so I ate out a lot. Yum. The hardest thing when going vegetarian was giving up hidden animal products, like yoghurt with gelatine in it, or cheese with rennet. However, these days you can easily find cow's milk alternatives. It was a different scene 14 years ago, everything was hard to come by. Now it’s practically mainstream. Every restaurant you go to has vego options, every supermarket has a variety of different products (before it was like one type of tofu in a tetra pack on the shelf 😖).Over several years I slowly became convinced that eggs and dairy were not great either. I gave up eggs first; not so hard. I didn’t miss eating eggs, and it’s actually quite easy to substitute when baking. You can even make merengue (like for macarons or pavlova) - look up aquafaba! I researched honey and decided I was not ethically opposed to it as it's produced in Australia (that's another thing - do local research as animal production standards vary globally). So I still eat honey. Dairy was the last thing to go. I'd been reducing it very slowly as it took my body a while to adjust (if I drank a glass of milk I started out with 0.25 cup non-dairy milk and 0.75 cup cow's milk, and over months I changed the ratio til I was drinking totally plant-based milk). I finally read a sad story about a bobby calf and that pushed me to give up the last of it. That was 2009.Dairy was the hardest to give up by far. The cheese alternatives then were all soy-based and disgusting, so I went for about 5 or 6 years without eating anything cheese-like. Same with yoghurt and icecream, although I did eat sorbet. But then over the last few years there has been an explosion of coconut milk-based cheeses, yoghurts, and icecreams (cashew milk-based is good too, nice and creamy without a strong flavour). These are a huge improvement and I eat them quite a bit now. I would suggest trying these dairy alternatives as if they are entirely new foods, not replacements for old favourites. They might fill a gap in your diet where you used to eat dairy, but they won’t be exactly the same. The trick is appreciating them for themselves, not hoping they'll taste just like you're used to. They won’t be the same - but they will still be GOOD. Remember that while soy-based products provide protein, coconut-milk ones don't, but they do provide fat. You do need fat in your diet so this isn’t all bad!To my surprise, as a total choc-a-holic, I was sure chocolate was going to be the hardest to give up, but it was really easy! Lots of dark chocolate is vegan, there's hot chocolate, chocolate baked goods, chocolate coconut icecream, specially made vegan chocolates... I still eat chocolate everyday! 😂😘To allay your concerns about protein and weight training and all that - I've heard of plenty of successful athletes, bodybuilders, weightlifters etc who are vegan. I'm soooo not one of them! 😂 But a quick google of ‘vegan weight training' brings up lots of results. The old 'vegans don’t get enough protein' myth is well and truly busted. Aside from the traditional beans, lentils, nuts, and soy products (including milk, if you’re not into tofu or tempeh), there are things like quinoa and wheat gluten (which is used in a lot of mock meats - has a chewy texture). I’ve gone through pregnancy as a vegan, and had no issues with protein.So that's my long-winded reply about going vegan... hopefully you'll be able to glean something helpful from it! It's all stream of consciousness because the children are harassing me to play with them so I have no time to refine... 😳

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oxmarble28-blog · 5 years ago

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Pancit Canton (Filipino Stir-Fried Noodles)

Noodles are a quintessential part of any Filipino gathering! Join me as I celebrate my blog’s 9th blog birthday with this easy recipe for Pancit Canton. It may be party ready, but it’s simple enough for a weeknight meal.

On January 31, 2010, this blog was born.

I had named it Kitchen Worthy, with the hopes of sharing anything that was worthy of being in the kitchen, and a few months into my blogging adventure, I had to rename my blog-baby. I’m not sure if you’ve been reading long enough to remember this…chances are you found me further along in the process…but if you’re curious about how and why I had to rename the blog, I tell the story on this podcast.

If you do remember, wow, we’ve been together a long time.

Nine years to today, in fact.

In these nine years, my goal is still to share with you anything worthy of being in the kitchen, whether it’s a recipe or a wine or a handy tip to make life easier, and I hope you’ve found a few things to make your life more delicious. I just want to take a minute to thank you for joining me on this journey. A lot can happen in nine years, and a lot certainly has! I’ve made wonderful friendships, traveled to amazing places, sipped lots of wine, met so many farmers, and cooked countless recipes.

Many of my own family favorites have become yours, too. I love when I hear that my mechado reminds me of the meat and potatoes dish your grandmother made, or that my father-in-law’s buttermilk banana bread has become your go-to recipe, too.

So when I celebrate nine years of writing Kitchen Confidante, I celebrate nine years of friendship with you. It is you I think of when I cook in my kitchen — I imagine you sitting in the chair at the kitchen island with me, chatting about what happened today, and sharing good food together. Without you, this blog would not be.

This calls for a celebration! A birthday is not complete without noodles in my family — I love this Filipino tradition of having pancit for long life! By now you know that Pancit Bihon is usually what I make for special occasions, but Pancit Canton is another party-staple of any Filipino fiesta. Between you and me, I think of Pancit Canton as perfect for a weeknight meal – it’s actually quite easy to make, and perfect for cleaning out your vegetable drawer — you can customize it however you like! Commonly made with chicken, pork and shrimp, you can easily make it pescatarian- or vegetarian-friendly, too.

So go grab a fork, and let’s dig into some noodles, shall we?

What is Pancit Canton?

There are many popular noodle dishes in the Philippines, and Pancit Canton is a common stir-fry noodle that is most reminiscent of Chinese influence to Filipino-cuisine. Made with wheat flour noodles, Pancit Canton is often described as Filpino chow mein (more on that below), and the flavors are quite similar with its use of soy and broth to flavor the noodles and vegetables. Pancit Canton is often made with pork, chicken, and shrimp, and a variety of vegetables, and depending on who makes it, it may also include chicken liver and Chinese sausage (which I have omitted here).

Is Pancit Canton the same as Chow Mein or Lo Mein?

Pancit Canton is often described as a cousin to Chow Mein and Lo Mein, which is a stir-fry noodle dish that many of us who love Chinese food grew up eating. They are definitely quite similar, however, there are a few main differences.

One is in the noodle itself. Chow mein noodles are egg noodles, whereas Pancit Canton noodles are wheat flour noodles, though depending on the brand of pancit canton noodles you purchase, some contain egg powder. I prefer the plain wheat flour noodles for its bite and texture.

The other main difference is in the preparation. When making Pancit Canton, the dry noodles are added to the broth towards the end of the dish, and no pre-boiling is necessary. With chow mein and lo mein, the noodles are boiled (or fried) and drained first (like making spaghetti), then added to the stir-fry after.

Where Do I Buy Pancit Canton Noodles?

If you have an Asian market such as 99 Ranch near you, you can easily find Pancit Canton Noodles in the noodle aisle. It will be labeled as “pancit canton noodles: flour noodles.” You can also find Pancit Canton Noodles on Amazon. See the recipe below for substitution recommendations.

More Filipino Dishes to Try

Filipino Chicken Adobo Filipino Lumpiang Shanghai (Spring Rolls) Pancit Bihon (Filipino Rice Noodles) Bibingka: Filipino Coconut-Rice Cake

Disclosure: There are affiliate links in the post, see my Disclosure page to learn more.

Pancit Canton (Filipino Stir-Fried Noodles)

Pancit Canton is a party staple in the Philippines! These Filipino Stir-Fried Noodles are a close cousin to chow mein, and while it's fiesta ready, it's easy enough to make for a delicious weeknight dinner.

Course Dessert, Main Course

Cuisine Filipino

Keyword Filipino, noodles, Philippines, stir-fry

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Calories 228kcal

Author Liren Baker

1 cup cabbage thinly sliced

1 cup baby bok choy

1 cup carrots

1 cup green beans sliced on the bias

1/2 cup chopped celery sliced on a bias

2 tablespoons olive oil

1 cup finely chopped yellow onion

3 teaspoons minced garlic (2-3 cloves)

1/2 pound shrimp peeled and deveined

1/2 pound pork tenderloin sliced into thin, 2-inch pieces

Kosher salt to taste

Freshly ground black pepper to taste

2 cups low sodium chicken broth

1 cup water

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

8 ounces Pancit Canton flour noodles (227 grams)

1/4 cup chopped cilantro

Lemon or kalamansi slices for serving

Bring 5 cups of water in a pot to boil. As the water heats up, prepare an ice bath in a large bowl and a paper towel lined plate and set aside. Once the water comes to a boil, salt the water with about a tablespoon of salt and drop in the vegetables, blanching for about 1 minute. Use a slotted spoon to transfer the vegetables into the ice bath and let it sit for 2 minutes. When the vegetables are cool, drain the vegetables, place on the lined plate, and set aside.

Heat the olive oil in a wok over medium-low heat. When the oil is hot, add the onion and garlic, and cook for about 3 minutes, or until the onion is translucent.

Add the shrimp to the pan and let it cook for about a minute or until it just turns pink and it curls up. Using a slotted spoon, remove from the wok and set aside.

Add the pork, season lightly with salt and pepper, and cook for about 2 minutes, stirring periodically. Stir in the chicken broth, water, soy sauce and Worcestershire sauce and bring to a boil. Let it simmer for about 5 minutes.

Add the noodles into the wok, tossing the noodles as it absorbs the sauce. If you find that the noodles are too dry, add a little water if necessary. When the noodles are soft, stir in the reserved vegetables and shrimp, tossing to combine. Cook for about another minute more.

Transfer the pancit to a serving dish, garnish with cilantro. Serve immediately, with a squeeze of lemon juice to taste.

About This Recipe:

This is the Pancit Canton recipe I learned years ago from my Tita Tess when she cooked it for our Christmas family parties. Her version is more of a one-pot meal in that she begins the recipe at Step 2 and drops in the vegetables at the same time as the noodles in Step 5. I have since adopted the method of blanching the vegetables from Panlasang Pinoy, and like the crisp texture of the vegetables when adding this step, however, if you're short on time or don't feel like washing extra dishes, you can certainly do it Tita Tess' way!

Noodles:

The type of noodles you use really makes a difference. If you can't locate Pancit Canton noodles at your Asian Market (I like the Excellent brand, also available on Amazon), you can substitute spaghetti noodles. Lo mein or chow mein noodles can also be used, but do be careful and take time to pre-boil and drain the noodles first; some chow mein noodles have a tendency to get gummy and sticky, which is quite unpleasant in this dish!

Making Vegetarian Pancit Canton:

Pancit Canton can easily be translated as a vegetarian noodle dish. Omit the meat and substitute chicken broth for water or vegetable broth.

Source: https://kitchenconfidante.com/pancit-canton

#read more #see more #check it out #interesting #learn more

0 notes

weederfall18-blog · 5 years ago

Text

Pancit Canton (Filipino Stir-Fried Noodles)

On January 31, 2010, this blog was born.

If you do remember, wow, we’ve been together a long time.

Nine years to today, in fact.

So go grab a fork, and let’s dig into some noodles, shall we?

What is Pancit Canton?

Is Pancit Canton the same as Chow Mein or Lo Mein?

Where Do I Buy Pancit Canton Noodles?

More Filipino Dishes to Try

Filipino Chicken Adobo Filipino Lumpiang Shanghai (Spring Rolls) Pancit Bihon (Filipino Rice Noodles) Bibingka: Filipino Coconut-Rice Cake

Disclosure: There are affiliate links in the post, see my Disclosure page to learn more.

Pancit Canton (Filipino Stir-Fried Noodles)

Course Dessert, Main Course

Cuisine Filipino

Keyword Filipino, noodles, Philippines, stir-fry

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Calories 228kcal

Author Liren Baker

1 cup cabbage thinly sliced

1 cup baby bok choy

1 cup carrots

1 cup green beans sliced on the bias

1/2 cup chopped celery sliced on a bias

2 tablespoons olive oil

1 cup finely chopped yellow onion

3 teaspoons minced garlic (2-3 cloves)

1/2 pound shrimp peeled and deveined

1/2 pound pork tenderloin sliced into thin, 2-inch pieces

Kosher salt to taste

Freshly ground black pepper to taste

2 cups low sodium chicken broth

1 cup water

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

8 ounces Pancit Canton flour noodles (227 grams)

1/4 cup chopped cilantro

Lemon or kalamansi slices for serving

Heat the olive oil in a wok over medium-low heat. When the oil is hot, add the onion and garlic, and cook for about 3 minutes, or until the onion is translucent.

Add the shrimp to the pan and let it cook for about a minute or until it just turns pink and it curls up. Using a slotted spoon, remove from the wok and set aside.

Transfer the pancit to a serving dish, garnish with cilantro. Serve immediately, with a squeeze of lemon juice to taste.

About This Recipe:

Noodles:

Making Vegetarian Pancit Canton:

Pancit Canton can easily be translated as a vegetarian noodle dish. Omit the meat and substitute chicken broth for water or vegetable broth.

Source: https://kitchenconfidante.com/pancit-canton

0 notes

chardscarf12-blog · 5 years ago

Text

Pancit Canton (Filipino Stir-Fried Noodles)

On January 31, 2010, this blog was born.

If you do remember, wow, we’ve been together a long time.

Nine years to today, in fact.

So go grab a fork, and let’s dig into some noodles, shall we?

What is Pancit Canton?

Is Pancit Canton the same as Chow Mein or Lo Mein?

Where Do I Buy Pancit Canton Noodles?

More Filipino Dishes to Try

Filipino Chicken Adobo Filipino Lumpiang Shanghai (Spring Rolls) Pancit Bihon (Filipino Rice Noodles) Bibingka: Filipino Coconut-Rice Cake

Disclosure: There are affiliate links in the post, see my Disclosure page to learn more.

Pancit Canton (Filipino Stir-Fried Noodles)

Course Dessert, Main Course

Cuisine Filipino

Keyword Filipino, noodles, Philippines, stir-fry

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Calories 228kcal

Author Liren Baker

1 cup cabbage thinly sliced

1 cup baby bok choy

1 cup carrots

1 cup green beans sliced on the bias

1/2 cup chopped celery sliced on a bias

2 tablespoons olive oil

1 cup finely chopped yellow onion

3 teaspoons minced garlic (2-3 cloves)

1/2 pound shrimp peeled and deveined

1/2 pound pork tenderloin sliced into thin, 2-inch pieces

Kosher salt to taste

Freshly ground black pepper to taste

2 cups low sodium chicken broth

1 cup water

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

8 ounces Pancit Canton flour noodles (227 grams)

1/4 cup chopped cilantro

Lemon or kalamansi slices for serving

Heat the olive oil in a wok over medium-low heat. When the oil is hot, add the onion and garlic, and cook for about 3 minutes, or until the onion is translucent.

Add the shrimp to the pan and let it cook for about a minute or until it just turns pink and it curls up. Using a slotted spoon, remove from the wok and set aside.

Transfer the pancit to a serving dish, garnish with cilantro. Serve immediately, with a squeeze of lemon juice to taste.

About This Recipe:

Noodles:

Making Vegetarian Pancit Canton:

Pancit Canton can easily be translated as a vegetarian noodle dish. Omit the meat and substitute chicken broth for water or vegetable broth.

Source: https://kitchenconfidante.com/pancit-canton

0 notes

daisycactus20-blog · 6 years ago

Text

Pancit Canton (Filipino Stir-Fried Noodles)

On January 31, 2010, this blog was born.

If you do remember, wow, we’ve been together a long time.

Nine years to today, in fact.

So go grab a fork, and let’s dig into some noodles, shall we?

What is Pancit Canton?

Is Pancit Canton the same as Chow Mein or Lo Mein?

Where Do I Buy Pancit Canton Noodles?

More Filipino Dishes to Try

Filipino Chicken Adobo Filipino Lumpiang Shanghai (Spring Rolls) Pancit Bihon (Filipino Rice Noodles) Bibingka: Filipino Coconut-Rice Cake

Disclosure: There are affiliate links in the post, see my Disclosure page to learn more.

Pancit Canton (Filipino Stir-Fried Noodles)

Course Dessert, Main Course

Cuisine Filipino

Keyword Filipino, noodles, Philippines, stir-fry

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Calories 228kcal

Author Liren Baker

1 cup cabbage thinly sliced

1 cup baby bok choy

1 cup carrots

1 cup green beans sliced on the bias

1/2 cup chopped celery sliced on a bias

2 tablespoons olive oil

1 cup finely chopped yellow onion

3 teaspoons minced garlic (2-3 cloves)

1/2 pound shrimp peeled and deveined

1/2 pound pork tenderloin sliced into thin, 2-inch pieces

Kosher salt to taste

Freshly ground black pepper to taste

2 cups low sodium chicken broth

1 cup water

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

8 ounces Pancit Canton flour noodles (227 grams)

1/4 cup chopped cilantro

Lemon or kalamansi slices for serving

Heat the olive oil in a wok over medium-low heat. When the oil is hot, add the onion and garlic, and cook for about 3 minutes, or until the onion is translucent.

Add the shrimp to the pan and let it cook for about a minute or until it just turns pink and it curls up. Using a slotted spoon, remove from the wok and set aside.

Transfer the pancit to a serving dish, garnish with cilantro. Serve immediately, with a squeeze of lemon juice to taste.

About This Recipe:

Noodles:

Making Vegetarian Pancit Canton:

Pancit Canton can easily be translated as a vegetarian noodle dish. Omit the meat and substitute chicken broth for water or vegetable broth.

Source: https://kitchenconfidante.com/pancit-canton

0 notes

missshoppingbagslove · 7 years ago

Text

Take Care.

I wanted to do a quick blog on how I choose to practice self care in my life. Living in London in a fast paced city it can be a juggle to try & find some balance, so this post is for me & for anyone else on how to find time to nurture ourselves & our bodies.

1. 1.5L - 2L a day now I know plastic drinking bottles contain bpa which is hormone disruptor so it’s best to get a bpa water bottle & drink from there. They’re quite cheap & available from amazon, try adding lemon, lime, cucumber or other fruits to it. If you’re gonna drink from plastic bottles no worries just keep them out the sunlight.

2. Oil diffuser- one of my best purchases & cheap, use it diffuse essential oils into your space my personal faves are : rose, ylang ylang, chamomile, lavender. All very relaxing. If you have a cold try adding a few drops of eucalyptus to it & leave it on overnight.

3. Organic fruit & veg. Non negotiable. Utilise local farmer markets & supermarkets, there’s more than enough chemicals in our food & by eliminating as much non organic produce as you can your body thanks you for it. I do eat meat but buy organic & sometimes I substitute meat for vegetarian options.

4. I regularly schedule in relaxation time, my best go to’s are watching my favourite old school shows: Sabrina the teenage witch, Matilda ( movie), A series of unfortunate events or whatever relaxes you.

5. Exercise (now this is new to me) but I can’t deny the high when you get that heart rate up. Home work outs on YouTube are great if the gym isn’t your thing, try taking your yoga mat to your local park & do some yoga or exercises in the sunshine.

6. Buy a journal & write about whatever you like, your past, your present, or things you wish to manifest.

7. I add olive oil to my baths, it softens my skin. Try using other oils some of my favourites are: avocado oil, sweet almond oil, coconut oil they all benefit my skin greatly.

8. Vitamins! Now because I work long 12 hour shifts sometimes ensuring I eat a balanced diet everyday doesn’t happen. My favourite brand is by a company called Viridian. The one I take is essential female multi. It’s so good for women’s health. I also take their Vitamin C additionally.

9. Start mornings with music, depending upon the kinda mood I’ve woken up in I like chilled music, put the kettle on & have a herbal tea. I like the brand Pukka herbs.

10. Smoothies. I love how nutritious they are & so quick to prep. I use almond, coconut, or hemp milk as my base, and add hemp protein powder.

11. I schedule in time to deep condition my hair weekly, I love Argan oil shampoo & cantu deep treatment. I leave in the conditioner over night as it softens my hair. I use castor oil on my edges and use the Argan leave in daily combined with some olive oil.

12. I use a Clinique sonic brush to cleanse my skin it’s great and makes me skin glow. I personally love oil cleansing too, so I use both methods. My oil cleansing oils are the same ones I use for my body my fave is olive oil & I steam my face too.

13. I have regular detox baths with Epsom salt, pink Himalayan salt & coarse sea salt. It’s great for relaxation & detoxes your body too.

14. I exfoliate probably 4 times a week & use a clay mask too by a company called sukin. It’s vegan and paraben free.

15. I love reading so I schedule in time to read daily.

16. I unplug from social media regularly.

Remember guys we gotta take care of ourselves first & foremost & enjoy ourselves. Love and Light Sabrina x

#self care #self love #loveyourself

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tinsnapper23 · 7 years ago

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How I caught the veganism

Veganism, it can be a divisive topic, but it's one I'm quite passionate about. But first I want to try and lay to rest some possible fears: Firstly, I do not judge anyone for their choices, wether you eat meat like sausage maker in reverse or if you eat the rawest, gluten free-est, whole foodiest diet, I'm cool with everyone and we're all owed our opinions. Secondly, I'm aware there's a stereotype that vegans are attention seeking (how do you find a vegan? Don't worry they'll tell you) but I promise I try not to be and I try not to make a big deal of it, even though I am aware I'm writing a blog post about it. Thirdly, I'm not an activist and I'm not writing this to convert people, it's just the thoughts and opinions of one guy. So, how did I become vegan? Well my friends became vegan first and so I laughed at it and made LOTS of jokes and then I watched Earthlings. My friend had asked me to watch it with her and I agreed even though I wasn't sure about how I'd react. Earthlings is shocking and it worked on me, I love animals and seeing them in that state made me question things that I had held as fact for years. Since then (roughly a year ago now) I've done my best to be vegan, I'm not perfect and I don't think anyone is, I have eaten things that contain animal products because I've misread a label or my friends made cupcakes and I've simply wanted one, but that's ok, for me veganism isn't about being perfect, it's about doing as much as I can to stop my actions from hurting another life. But more importantly, why did I become vegan and why have I stayed vegan? Well the truth is at first I wasn't going to be vegan, I was going to go buy the most ethical eggs I could or maybe keep my own chickens and having honey but only from a local beekeeper. There was no sudden well I'm vegan now, instead I knew I just wanted to do what I felt was right and take it in my own time and that just became being vegan and meant my views on it were formed over time as I thought about it more and read more. The conclusions I've come to and am going to self-righteously spew here are: in the modern day everyone should be doing something to reduce how much meat and/or animal products they eat, for example if you really don't want to stop eating meat just eat a bit less, try having a vegetarian day and buy meat from local places and if you think you can be vegetarian, great, if you can be vegan, even better. Just try to do something, not just for animals but for the environment too. It is impossible to be 100% vegan and cruelty free, so don't try to attain perfection, just do as much as you can. Something you buy may have been tested on animals no matter how much you researched it, something you eat may have an animal product in because you didn't notice, or the server at a restaurant didn't understand and most people have to shop in a supermarket that gets a lot of profit from animals. It's ok just do as much as you feel you can. And the best ways to change the world on a day to day basis are to shop at more shops and use brands that are against animal cruelty (like the body shop and lush), so the company's start to think that that's where the money is. Company's won't change if we're apathetic and protests and laws can take time, so give them your money still, just give it to the right place. And to educate people, but in a rational non aggressive way if they want to talk about it. People won't change if you shout at them, but they might stop and think if told things are actually pretty bad, but the way I live isn't as bad as you thought. Naturally I get asked quite a lot of questions about my lifestyle, some serious, some joking, some reasonable and some plain stupid. So I'll answer just a few of the more prevalent ones. 1. What about protein? Well while everything is constantly shouting about how much protein we need, the truth is we don't need tonnes and tonnes like we're told and there are plenty of plant sources that are more than sufficient, such as beans, chickpeas and tofu. 2. How will you get the right nutrients? Simple, I'm getting more nutrients than ever before. When I ate meat and dairy and eggs, I relied on those as my food sources, so I really wasn't getting anything good anyway. But when I went vegan, what I ate was completely challenged so I looked into things more and started to eat more healthily. But saying that I have spent the last week eating junk food, so I'm not always healthy. 3. Don't you miss anything? Honestly, at first I did, for the first few months I craved scrambled eggs and cheese and I still want chocolate sometimes, but for the most part no I don't anymore, simply because I've gotten used to the way I eat now. Plus there's a vegan substitute for everything these days. 4. Can you eat *insert food here*? •if it contains anything from an animal (dairy, eggs, meat, honey etc), no. •anything else, yes. 5. And the ever popular, but what about bacon? Yeah I used to like bacon, but when you see food I see a little piggy and I don't have the heart to eat babe. So I think I'm going to stop here because I don't want to go on too long and get all ranty so you stop reading, but I may carry on later on. All I want to say really, is that veganism is actually really fine, it's pretty good actually, so why not try looking it up a bit, I promise it can be interesting and there's some great documentaries and websites out there. And I know I said I wouldn't try to convert you, but, well...

#vegan #veganism #damn vegans #always ruining everything

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nettleandfriends-blog · 7 years ago

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Going Herbal: First Steps

OK, we’ve been through WHY and HOW to go about foraging for herbs and plants. Today it’s about WHAT: what you need in a way of equipment and what to do with your herbs once you’ve collected them.

Considering the equipment, there are two sets of things: the stuff you need for the actual collecting of plants and the ingredients – other than herbs – used in various recipes.

The equipment for foraging

You don’t need much, and what you need you probably already have anyway:

A basket: in my experience, a plastic carrier bag causes leaves and flowers to wilt rapidly, and roots or bark to sweat. You need something which will not keep humidity. Ideally, you’d have a wicker or rattan basket and you’d line it with paper (newspapers are the best, though you can use paper towels). If you don’t have a basket like this, you can use any smallish plastic basket (you can get these in any pound shop) and line it well with newspapers. That’s Yorkshire for you – we still talk about good ole days when fish ’n’ chips were sold in newspapers (so you can get sustenance and information simultaneously) instead of this faceless white paper we have to use by law.

Gloves: although, to be honest, I rarely use them, they are very useful for protecting your hands. If you have sensitive skin, they are definitely a must. Thin garden gloves are the best, but if you don’t have them any gloves will do (well, not boxing gloves, obviously).

Small sharp knife for cutting flower heads and peeling bark. I say “small” for the reason of practicality as well as the reason of legality. I mean, if you want to walk around like Crocodile Dundee it’s up to you, but in the UK you’ll get arrested for carrying a monster knife in public. I use those cheap yellow Stanley knives and pruner (high technology, me). BTW, when peeling bark, make sure you don’t damage the trunk or main branches - get the bark from the smaller side branches.

A hand-held small spade to help you dig roots. You can use an old cutlery knife.

That’s about it. With these few things you’re all set to go.

A few bits of advice for foraging:

Do not pack your herbs too densely – you should avoid bruising leaves and flowers

Check the plant before you place it in the basket – there might be some bugs on it. If there are, just gently remove them (shake, flick or blow off). If you’re not a bug aficionado and normally deal with them using slippers or rolled newspapers etc. – refrain please. Whatever squishes a bug squishes a flower as well. In addition, if you’re big on karma – you’ll sleep better knowing you spared a bug’s life.

After you dig out a root, wipe it or brush it gently to remove as much dirt as you can

Once you’re back home, don’t leave the stuff in the basket for later. Allow yourself a quick cuppa and then sort the herbs straight away. If you’re using fresh ingredients, get to the first stage of the recipe straight away. If you’re drying stuff, set it to dry as soon as possible.

Let’s look at the most common non-herbal ingredients used in various recipes:

Paper bags / boxes to keep dried ingredients. I use shoe boxes lined with tissue paper. The lid keeps dust away but does not hermetically seal the box

Jars and bottles.

I use glass ones because glass is sterilised easily by simply boiling it in water for a few minutes. If you happen to have a baby-bottles steriliser, then you can use plastic ones as well. As long as they have a good lid and can be sterilised, they’re fine. Don’t use metal, though. If you want to use wooden or terracotta vessels, you can sterilise them with lye, rinse with freshly boiled water and dry in a warm-ish (not hot) oven. For lid use waxed paper, tightly tied. Terracotta should be glazed inside. As I said – lots of hassle; glass is easy.

Oils

Traditionally, either cold-pressed olive oil or hemp oil has been used, as they were the most available oils. Meanwhile, more oils became readily available, such as coconut oil, which has turned out to be great, especially for skin creams. It is great on its own, as you might know, having antifungal, hydrating etc. properties. If you’re out of any of these, you can use sesame or sunflower oil. I don’t know about palm, corn or canola – I’d have to do some research to find out a bit more about their chemistry. Whichever oil you use, it should be cold-pressed.

Lard

Ointments are often made with lard. Lard needs to be perfectly clean – when it is, it’s snow white. If you get lard from a pig farm to use in cooking, chances are it might be slightly yellowish or ivory in colour. This lard is tastier, but to use it with herbs you need to wash it. It’s easy enough: fill a bowl with cold water, put the lard in and then play with it (think Demi Moore in “Ghost”). You might need to do it a few times, using fresh cold water every time.

If you’re getting lard in a supermarket, it’s perfectly clean anyway. I don’t use it, though, because I have this niggling thought at the back of my mind that supermarket meat comes from animals fed with hormones (to grow faster) and antibiotics (to keep them from infections). I’m probably just a bit paranoid… or am I?...

If you’re vegetarian and find the very thought of using lard revolting, or if your religion forbids anything of pig origin – well, I’m not sure what to advise. I don’t know of any veggie substitute that has the same consistency, melting point, stability etc.

Honey and bees wax

This is probably the most expensive ingredient you might need. The honey needs to be real honest-to-God-pollen-only honey. Lots of large-scale-produced honey is made by bees largely fed by sugar. That honey is much cheaper, but also lacks majority of goodness coming from pollen. Also, like with whisky, honey can be “single malt” or blend. If you get honey that just says “honey”, it is probably a blend (this is not necessarily a bad thing, as long as it’s real honey). If it says, for example, meadow honey, it is kind of a “natural” blend – bees have fed in meadows where a variety of different wild flowers grow. My favourite honey is chestnut honey. It is quite dark and has a slightly bitter undertaste, like when you make caramel and sugar gets just a tad burnt. My son, on the other hand, swears by acacia honey, which is very pale and mild. In any case, it might be a good idea to find a bee keeper around you and get in touch. Then you’ll know where your honey comes from, don’t have to be worried about queen bees having their wings clipped, and you’ll be able to get some real bees wax when you need it. Oh, by the way – if your honey starts to crystallise, there’s nothing wrong with it. You can still use it as it is, but if you want it get smooth again just heat the jar a bit in a bowl of hot water.

Alcohol

“Hmm, I might get into this herbal malarkey,” I can hear you say. However, this might be a bit tricky for using my recipes if you don’t live in the Balkans. You see, in the UK you can make your own wine and beer to your heart’s desire, but hard liquor – that’s illegal to make at home. In the Balkans, whoever has fruit trees makes at least one batch of rakija per season. Rakija is a kind of fruit brandy; it has a minimum of 20-25% alcohol (anything below is basically a milkshake) and, if anyone ever tries to make home distilleries illegal in Balkans, they will see an uprising compared to which Spartacus merely lodged a complaint. I don’t know how it is now, but when I was a kid, people were practically ashamed of giving a shot of shop-bought rakija to a guest. As a matter of fact, there was usually a special bottle or two for a very special guest or occasion. Some people used to bury a small barrel of home-made rakija in the garden on the day a male child was born. The barrel was dug out on the child’s wedding day and the whole wedding party would get sloshed on top-notch stuff. Rakija is always made of fruit (as opposed to for example, whisky, which is made of grain, or tequila, which is made from agave, or rum, which is made from sugarcane). The most common rakija is slivovica, made from plums (there is actually a sort of plum, oval in shape and not much bigger than a walnut, which is especially appreciated in rakija and jam making). In various parts of the Balkans other fruit is used: apricot, quince, pear, apple and Cornelian cherry rakijas are quite common. Besides slivovica, rakija called loza (made mostly in Montenegro and Dalmacia) is best loved – it’s made from grapes and is a bit like Italian grappa. Rakijas with a lower alcohol content are called “meka” (meaning “soft”), and really strong ones (50-70%) are called “ljuta” (meaning both “angry” and “hot” – as in taste).

Then there’s komovica. Komovica is made from “kom”, which is the name given to leftovers – basically dregs - in wine making (remains of wine mixed with solids). Although some people actually like to drink it (no comment) it is widely used for home-made medicinal concoctions, either by itself (e.g. for lowering fever) or mixed with various herbs. If you can’t get your hands on komovica, see if you can get grappa, or Spanish/Portuguese aguardiente. If all fails, you can use a good, strong vodka. I never tried, but maybe tequila would work as well. By the way – if you ever decide to try to be a rakija connoisseur, and your usual is whisky with beer chasers, be very careful: whisky and beer are both made from grain, but mixing fruit and grain is best left for breakfast cereals. Many a westerner came to the Balkans and decided (against all advices from local folk) to have rakija with beer chasers. This is commonly known as “armoured concrete” and usually results in gaining consciousness three days later, after numerous IVs in A&E.

Emulsifier

If you’ve heard the word before, chances are it was in a bad way. It is a very common additive in ready-made food. Some emulsifiers caused lots of hubbub when it turned out they were harmful. Worry not, young Padawan, leading you to the Dark Side I am not. Emulsifier is simply a substance that makes emulsions stable. Emulsion is a kind of mixture, made from stuff that normally would not happily mix (like President Trump and Mexican immigrants; or, if you’re easily offended, then think oil and water). If you’ve ever had a jar of mayo separated to yellowish dregs at the bottom and layer of oil at the top, you know what I mean. Now, when you know that virtually all the creams, shop-bought or home-made, are emulsions, it makes sense that there are some emulsifiers in them, simply to make them last longer. There are a lot of natural emulsifiers, some of them with their own beneficial properties. For example: calcium carbonate (calcium supplements sold in health shops; its code as a food additive is E170), vitamin C (E300), vitamin E (E306) or magnesium carbonate (E504) which is both health supplement and the chalk that gymnasts use to keep their hands dry. Another natural emulsifier is soy lecithin (E322). If you don’t want to use emulsifier, it shouldn’t be a problem - just make a very small batch (small jar or so) because its shelf life might be short.

So, you’ve got all you need, you had a nice stroll through woods and meadows and you’re back home with a basketful of stuff. Now what?

Obviously, it depends what you want to make. If you’re making a preparation that calls for fresh ingredients, prepare everything you need before you actually set off foraging and get on with the first stage of making your recipe as soon as you’re back. If you want to dry the stuff, spread it out for drying straight away. OK, allow yourself a cuppa, but otherwise don’t delay.

If you collected plants for drying, this is how you go about it:

Whole plants: you can just tie them in a bunch and hang upside-down

Roots: tie them with a strong thread or string into a necklace-like contraption and hang to dry

Leaves and flowers: cover a flat surface (table, couch you can do without for a few days…) with paper and thinly spread leaves/flowers. Check from time to time and turn if needed. Depending on a plant, temperature, air humidity etc. it will need on average 3-7 days for leaves/flowers to dry. It might need longer, but make sure they are completely dry. If they are not, any preparations made with them will have a drastically reduced life.

Important: regardless of whether you’re drying whole herbs or the parts, make sure that the stuff is NOT in direct sunlight and that there is a good air circulation. The best temperature for drying is 20-30°C (approx. 70-80F)

Well, I think this is more or less everything you need to know about the topic. In my next post I’ll introduce you to the benefits of one of the most hated weeds: common nettle. If you (or someone you know) have problems with prostate, liver, bowels, profuse nose bleeding or period bleeding and, most definitely, if you want something natural to give strength and shine to your hair – nettle’s the thing to go for.

#herbs #herbal remedies #Herbal Medicine #Herbal Recipes #natural health #natural remedies #natural skincare #natural haircare #foraging #going herbal #nettle and friends

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expatsecuador · 4 years ago

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Bolon de Verde (Fried Plantain Balls) Recipe

Bolones de verde are one of the most common snacks you’ll find throughout Ecuador.

You’ll find them sold on the street, in markets, bus stations, cafes and restaurants. But, my favorite are the homemade bolones you’ll find in grandma’s kitchen.

The below recipe is adapted from a simple recipe used by Michelle’s mom – an Ecuadorian native. Like many Ecuadorian dishes, it’s simple but takes practice to get right (I’m by no means a master).

What I like most about the simplicity of this bolones de verde recipe is that it gives you room to experiment. I love spice. Not just adding it as a sauce (aji) at the end, but throwing some chili into the mix itself. You can do a lot with the recipe once you get the basics right.

My first bolon de verde

When I first arrived in Quito I was obsessed with humitas. Obsessed. I made it my mission to seek out the best humitas in cafes all over Quito. I still love them, but my tunnel vision meant I’d overlooked the bolon.

That was until I visited Manta and found myself wandering around in a local neighborhood that was not exactly tourist-friendly. There were a bunch of people lined up at a portable cafe eating something out of little plastic bags. Its popularity was promising so I asked what it was. After confirming (several times) that it didn’t have any meat, I grabbed my own little bag of bolon.

It was tasty and filling. I’ve since had much better bolones, but that first introduction sticks with me because it exemplifies what bolones really are – a tasty, simple, budget-friendly snack that can be enjoyed by everybody.

Bolon de verde video recipe

I made this video whilst I was in quarantine in Australia. Yep, I was visiting family in Australia when COVID 19 struck and I had to isolate in Australia away from Michelle and the kids. It’s been hard, but we are safe and very grateful.

The only ingredient that was a little difficult to find was plantains. Not every supermarket stocks them, but some fruit markets do.

The other main substitution was cheese. I would normally use a queso fresco for the filling, but I substituted that for whatever cheese in the fridge that would melt well. I used cheddar, but mozzarella would probably work better.

youtube

Step by Step Bolon Recipe

You'll need

4 plantains

1 med onion

80g (2.8oz) butter

2 teaspoons salt

1 cup cheese

Oil for frying

Time

Prepare: 15 mins

Cook: 30 mins

Vegetarian friendly

This recipe does not include pork or lard (for frying). These are common in many of Ecuador's bolones.

1. Prepare plantains

Peel the plantains and cut into 3 to 4 parts depending on the size of the plantain.

Peeling the plantains is the most difficult (and time consuming) part of making bolones. The greener they are, the more difficult it is to pry the skin away from the flesh. Use a knife to wedge out the skin. Cut out the remaining stubborn green bits. I keep my peeled plantains in water to keep them from browning whilst I prepare the others.

Once peeled, cut into 3 or 4 parts. You want the sizes consistent so they are evenly cooked.

Sidenote - we've included plantains in our fruits and vegetables of Ecuador article if you're interested in availability and prices.

2. Cook plantains in salted water

Add salt to water and bring to boil. Add plantains and reduce heat to med-high. Cook until the plantains are soft enough to mash with a fork. Remove plantains from water and transfer to a bowl. Keep the salted water as you may need it later.

3. Mash plantains

Mash plantains well until there are no lumps. Depending on the type of plantain used and how green it is, you may need to add a little water that you saved. Add in small amounts (ie 50 ml) and continue to mash until the dough is uniform and soft.

Add butter. The starting point is 1 tablespoon per plantain. But as each plantain is slightly different, add this tablespoon by tablespoon until the dough is ready. Taste and add more salt if desired.

How to tell if dough is ready?

The dough should be pliable but not sticky. When you make your first ball, the surface should be smooth and free of cracks. If it starts to crack, then it's too dry and will break apart when you fry it.

4. Add onion

Dice onion very finely and mix to combine with dough.

5. Roll into balls and add cheese

Take a small handful of dough and roll into a ball. Use your thumb to make a large hole almost to the other side of the dough. Add grated cheese to the hole and cover up the hole.

You can also make an oval shape if you prefer (Michelle does).

6. Fry until crispy

Heat up your oil and cook on medium/high until the outside is crispy and the cheese is melted. I prefer to shallow fry mine, but you can also deep fry.

7. Serve with aji and coffee

Turn this into a full breakfast by serving with a fried egg, chili sauce (aji) and a coffee.

Buen provecho!

Do you have a favorite bolon recipe? A favorite addition? Let us know in the comments.

from Expats Ecuador https://expatsecuador.com/bolon-de-verde-fried-plantain-balls-recipe/

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allinyellow · 5 years ago

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Food banks to food blogs

Hello! It has been years since I’ve written a blog post of any sort so don’t take this too seriously – it’s not going to be perfect. I probably won’t even proof read it. It’s not that kind of thing. Writing this comes from a place of care, a strong to desire to help people which I lead my life by, and a (small amount) of knowledge, know-how and dampened spirits which I am trying to lift by sharing this rambling article. Whether anyone reads it, whether it is of any use, I can’t really know until I try. But if it helps just one person, even if just easing their anxieties a little, then I am glad.

I won’t bore you with my experiences of poverty; all the shame and dark bits of my life. I am now lucky enough to be writing this from a place of privilege in the comfort of my bed on my very expensive (although second-hand) laptop. Unlike the millions in this country who drag their children to the library computers or use a tiny mobile phone screen to apply for benefits and jobs; a horrendous and grueling process. Regardless, times like these can bring on severe bouts of anxiety for a lot of people, and especially those who have already lived through times of hardship. For those of us who have experienced poverty, and all its misfortunes, we are no stranger to hoarding tinned foods and saving up jars of pennies we find behind the sofa for when we need to put a few quid on the leccy metre if we can scrape enough together.

What follows are just a few things, tips, recipes etc, for when times are hard. If you’ve got access to an oven, a microwave, a few jars of herbs and spices, and even got hold of a few cooking utensils like bread tins or a pan or two, just take a moment to appreciate them. Such simple, taken-for-granted things are what stands between a poor woman and feeding her kids a warm, healthy meal. We are the lucky ones.

DONATING TO FOODBANKS:

Find your nearest foodbank here: https://www.trusselltrust.org/get-help/find-a-foodbank/

How do foodbanks work?

FOODBANKS SUPPLY EMERGENCY, SHORT-TERM RELIEF.

Food vouchers.

In order to get help from a foodbank, potential recipients must be issued with food vouchers. Each foodbank works with different sorts of professionals (such as social workers, citizens advice bureau, doctors) who will make referrals using what is called a food voucher. Once a person is referred, they take their voucher to the nearest food bank where it is swapped for three days emergency food supplies (written in a nutshell).

If you think you need help from a foodbank:

Locate your nearest branh using the finder above. Email or telephone to explain your situation. They will tell you which professionals/referral agenices they work with closest to you and how to go about getting a food voucher. Processes will differ regionally.

When you have received your voucher, take it to the branch. There is no judgement and you will be welcomed. You will receive a food parcel in exchange for your voucher.

What is in a food parcel?

Usually non-perishable items such as pasta, rice, pulses, tinned tomatoes, and the like. Many will provide sanitary items if they are available. They also try to work with dietary requirements. You will be looked after.

How can I help?

If you would like to donate to a food bank, consider checking what your local bank is most in need of here by giving them a call. However, any donation of non-perishable items are always gratefully received. You can also donate money directly here: https://www.trusselltrust.org/get-involved/ways-to-give/make-a-one-off-donation/

Moving on…

YOUR ABOLUTE COOKING ESSENTIALS:

Garlic and white onions. No great meal ever started without these. Facts.

Tinned tomatoes. No brainer. About 29p.

Tomato ketchup can be used in place of tomato puree.

Kidney beans, chickpeas, lentils – any sort of pulse can be used to bulk out almost any meal. An extra meal for tomorrow, cooked at the same time. 30-50p. (Also, chickpeas are the god of all things tinned)

Tin of baked beans. Just buy the cheapest ones (20p?) and rinse off the grim tomato sauce if you want to be fussy. Just run it under the cold tap and chuck them in a pan of whatever it is you’re cooking. Good.

Salt – I can’t live without it and you probably can’t either.

Flour. Plain flour. You can still make a banging loaf of bread without special bread flour.

Sugar. I put a little bit of sugar into almost everything I make with a liquid base. It should be a crime not to do this. In the worst of times, sugar can (at least try to) make the worst meal into something much more palatable.

All-purpose curry powder – if you aren’t fortunate enough to have a nice stock of herbs and spices tucked away, a simple curry powder is paprika, garam masala, coriander, turmeric, and cumin all rolled into one. Life saver against a drab, tasteless background of rice and spinach.

Fast-action dried yeast. Can be bought in sachets or the little tubs – would recommend investing in a tub if you are able to. Making your own bread is cheap and cheerful, quells the anxiety of ‘what if the shops run out of bread?’ and it smells delicious. Your whole street will smell delicious. (Unless you live in Nottingham, in which case, hard luck. It will still stink).

Stock cubes. 12 for about 50p. You won’t regret it. There are so many uses for them.

BREAD – NO BREAD FLOUR RECIPE

7g yeast/1 sachet

1tsp sugar (caster if you have it)

500g plain flour

1tsp fine salt

290ml of warm water

something to grease the tin with

Sugar, yeast, water in a bowl. Stir. Leave 10 mins or until a bit foamy.

Sift flour into bowl and add salt. Stir to equally distribute. Add liquid mixture. Form a dough, then knead for 15-20 minutes. This is what’s necessary to form the gluten (elasticity!) that lacks in plain flour over proper strong bread flour. Just needs a bit of elbow grease!

Shape the dough and place in baking receptacle – can just put it on oven tray if needs be. Grease some cling film and cover dough with it; leave to rise in a warm place for 1 hour/until doubled in size. If you don’t have any cling film, chuck the dough in a bowl and cover with a clean tea towel. Transfer to baking receptacle when risen. Bake at 200C or gas 6 for 20 minutes/until golden.

HOMEMADE CRUMPETS (how very Blighty of me)

300g plain flour

2 tbsp yeast

1tbsp bicarbonate of soda (makes the bubbles)

300ml of milk (can use whatever milk or milk substitute you like – I use soya)

200ml warm water

salt and pepper

chuck all dry ingredients into a bowl and mix to evenly distribute. Mix together water and milk in a separate jug. Make a well in centre of dry ingredients and pour in the jug contents. Stir to form a loose batter – a bit like pancakes – cover and leave to rise in a warm place for an hour.

Gently heat frying pan. Use egg rings if you have any, or fold up some tin foil until sturdy and shape into a circle. Use these as rough shapers for the batter. Put 3 tbsp of batter into each ring and leave to cook for about 12 minutes. Don’t flip them over until the last of the batter on the top has solidified.

My grandma’s “Poor People Food”

If you’re a meat-eater (I no longer am, but my GOD do I miss this), chop up some gently fried sausages, some white onions, and slice some potatoes. Chuck them on a baking tray, drench in gravy, bang in oven for half an hour. Lovely. If you’re one of the greatest people on earth, add some marmite/yeast extract (the ASDA one tastes exactly like the real thing). In fact, add marmite to anything. Add it to a tomato-based sauce along with some cumin and paprika. Don’t knock it until you’ve tried it!

Also, add any sorts of herbs and spices to this if you have any to spare. Rosemary especially. Pepper. Thyme. Anything. Oh, and sprinkle some stuffing mix (28p) on top of it all. You will not regret that.

HOMEMADE PASTA

In the event of the entire world running out of pasta, you can make your own out of two ingredients. Dead easy, and can be stored in an airtight container in the freezer for 8 weeks.

424g plain flour

4 large-ish eggs (or 5 tiny ones)

On a large and clean surface, pile the flour into a mound. Create a well-type shape in the centre and crack all the eggs into it. Using your (clean!!!!!!) hands, gently break the yolks of the eggs and begin incorporating the flour, starting from the outside edges of the mound in order to keep all the runny bits contained. Bit gross, but get over it. Once a dough forms, knead with your palms into a smooth, yellow dough. Should take about 5 minutes. If it’s very dry, you can add a bit of water but I seriously mean A BIT. Wrap tightly in cling film and chuck it in the fridge for at least 30 minutes.

Remove from fridge and cling-film and cut into 4 pieces. Flour a work surface and roll it out until it is as thin as humanly possible. Proper pasta making people will use a machine but I don’t have one of those and you probably don’t either. They also look like hell to use – see Hell’s Kitchen season 3 for further reference. Shape it however you like. Different pasta shapes work best for different things but you won’t care much for that if you just want to eat. I also don’t know how to make it into those big ass shells (Conchiglie incase any potential pasta snobs are reading) which are objectively the best pasta shapes so my input would therefore be worthless.

YOU CAN MAKE GLUTEN-FREE HOMEMADE PASTA!!

150g chickpea/gram flour. (Available in big supermarkets OR in world-food stores – support local!!)

2 eggs

1tsp oil

Pinch of salt

SIFT YOUR GRAM FLOUR into a bowl. Otherwise it WILL clump and you WILL be sad. Crack eggs into middle again. Add oil and salt. Form dough – same as above. Too dry? Bit of WARM water. Too sticky? Bit more gram flour. Everything else is as above.

Fresh pasta can be boiled for 3-5 minutes. Dried pasta 10 minutes.

VEGAN/VEGETARIAN BEAN THING

Remember what I said about onions and garlic? And about marmite? And about baked beans?

Grab a pan and lightly fry a white onion (chopped however you like) and some minced garlic. I would say how much garlic, but no one in history has ever followed garlic guidelines so just do what you want. I say lightly fry because otherwise the onion will overpower everything else – but maybe you want that, so just ignore me. After five minutes, chuck in some tinned chopped tomatoes. Add salt, bit of sugar, veggie stock cube, teaspoon of marmite, cumin, paprika. Also add half a tin of water. Leave for 10-15 minutes until it looks glossy. Then, chuck in some red kidney beans and some baked beans. In fact, add any kind of beans you like. The more, the merrier. Rinse well to wash off the tinny taste and the not-so-nice sauce if there is any. Levae simmering for 10 minutes. Can be enjoyed on its own like a stew (add some diced and cooked potatoes with the beans for this!), or pour over rice and enjoy like a curry. It’s like a hug for your tummy. Makes approx. 4 servings at about 30-40p each.

I’ve kind of got to a point where I feel a little bit silly still typing away at something like this, so I will stop now. If anyone has read this far and wants to know some more, I know so many recipes you can make out of basically nothing. I’m happy to share everything I know with anyone, I just fear ridicule a little bit, I suppose. Also, if you’re struggling to come to terms with everything going on right now and you just want to chat, then my messages are always open to everyone and anyone. I can talk poverty, I can talk grief, I can talk absolute garbage if you’re just looking to forget the world for a few minutes. I will always be here for you. There is no shame in struggle, there is no shame in poverty, there is no shame in being scared. And there is absolutely, never ever, any shame in reaching out.

In the meantime, look after each other. The world is such a scary place and it can feel so lonely, even at the best of times. Us people are built to take care of one another, to be around each other, so the prospect of isolation is understandably terrifying (even for me, who usually claims to hate e v e r y b o d y). But I don’t hate people. I don’t have enough energy for that. I think a few people out there (perhaps rightly) think that I can’t stand them. I have made myself a few enemies over the years. But in these strange times, I’d just like to take a second to say that it is all water under the bridge for me, and I hope for you too.

Look after your friends, your family, your grandparents especially. You don’t know what you’ve got until they’re gone. I’ve never quite been able to recreate my grandma’s “poor people food” or my granddad’s special stew (although I think the secret ingredient was probably Guinness. And Marmite. Definitely Marmite).

Be excellent to each other x

#food poverty #food banks #coronavirus #anxiety #stockpiling #cheap recipes

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pearcar93-blog · 5 years ago

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healthy taco salad

<![CDATA[ .tasty-recipes-quick-links text-align:center; .tasty-recipes-quick-links a padding: 0.5rem; ]]>

If you’re trying to find a really delicious but Healthy Taco Salad recipe then you’ve come to the right blog my friends, because today I am spilling my secrets (and some step-by-step photos) on how to make the biggest boldest fiesta for your taste buds all for under 500 calories!

DISCLOSURE: This post is sponsored by La Tourangelle Artisan Oils . All opinions expressed here are my own. I was compensated for my time.

I find it fascinating when I look at the calorie counts for entrée salads on the menus at some popular chain restaurants. (Actually, I say fascinating, but I really mean depressing.) If you’ve ever done this, then you know that a taco salad can sometimes be shockingly high in calories. Take the Quesadilla Explosion Salad at Chilis, which banks 1400 calories. Or you could be much more conservative and order their Santa Fe Chicken Salad with Crispers for a mere 940 calories. Stats like those make the Southwest Chile Lime Ranch Salad with Chicken from Panera (650 calories) seem angelic.

This Healthy Taco Salad is far lower in calories, but still has that big cheesy taco salad flavor we all love, crispy tortilla chips and zesty chicken for less than 500 calories. Taco Salad lovers rejoice!

Taco Salad Dressing

I’m going to get to the details on how I managed to shave down the calories on this Taco Salad in a sec, but first I want to cut straight to the dressing. Because, guys and gals, this stuff is BIG NEWS! This dressing, Citrus Chipotle, is one four new certified Organic dressings from La Tourangelle. The collection also includes Sesame Tamari, Classic Balsamic and Creamy Ranch. I love that the ingredients are simple, free of chemicals and include La Tourangelle artisan oils.

You know I love homemade salad dressings, but sometimes, life happens and you gotta grab a bottle off the shelf. I am so psyched to have these dressings as an option now!

Using Ground Chicken to Make Healthy Taco Salad

How to Shop for Ground Chicken: Did you know all US chicken is free from added hormones? So packages that say so may be trying to get your attention. Don’t fall for it. There is so much confusion when it comes to poultry labeling. That’s why, when I shop for ground chicken, I first look for the certified Organic label.

Certified Organic Chicken: I know that the chickens were fed organic, non-GMO, vegetarian feed. And I know they have access to the outdoors and they don’t receive antibiotics.

Support Local: If you have a local farm that produces organic chicken, all the better! I love the Organic ground chicken from Maple Wind Farm, which is right down the road from me. Supporting local farmers reduces your carbon footprint, and helps to maintain the beautiful working landscape.

Lower Fat: I love using ground chicken for taco meat, like for 20 minutes ground chicken tacos, but just keep in mind that some ground chicken is not as lean as others. In a recipe like this, we will be adding in seasoning and tomato paste, so the extra fat won’t make a big flavor difference. You’ll save about 45 calories per serving by choosing lean chicken!

How To Make this Taco Salad More Healthy

Add extra veggies: I used a red bell pepper (which is high in vitamin C), and a bunch of scallions to bulk up the portion size of these entrée salads. The veggies are lower in calories, but add bulk, vitamins, fiber and flavor. I used this trick in this Sweet Potato Hash I shared last month.

Bake the Tortilla Strips: Instead of using tortilla chips, bake your own tortilla strips in the oven. Simply brush a little oil (I used La Tourangelle avocado oil) over the corn tortillas, and sprinkle with coarse salt. Then cut them into strips and bake them until they’re crispy.

Go Easy on The Toppings: Though avocado is arguably the nectar of the gods, I’d recommend saving it for tomorrow morning’s avocado toast. Doing so will save you 60 calories (for a quarter of an avocado.) The same goes for sour cream. If you really want a dollop of creamy dairy, use Greek yogurt instead and save more than 40 calories.

Go For Big Flavors: Add extra flavor to your Taco Salad, and you won’t miss the extra calories. To do so, add in Mexican Seasoning, cilantro, salsa and scallions. Plus did I mention the 1-2 punch this Citrus Chipotle dressing has?! It’s got a kick!

Tips for Making this Taco Salad

Use a Non-Stick Skillet: In order to save on calories, I used a non-stick skillet coated with cooking spray. La Tourangelle makes a Non-GMO propellant free olive oil cooking spray that should be in every cook’s cabinet. Just Sayin’! Bonus: using this spray instead of oil saves 30 calories per serving! Cook the red bell pepper, scallion whites and Chicken in the skillet, while breaking it up with a wooden spoon.

Bloom The Spices: Once the chicken is cooked through and the veggies are softened, add in the spices to bloom their flavor. I tested this with two different purchased Mexican seasonings, and I also made my own version too. Mixing the spices into the skillet before adding in any liquids will bloom them and make their flavors more pronounced. This is a technique I highly encourage you to apply throughout your cooking. You can read more about it in this 5-Spice Sweet Potato Recipe.

Make it Saucy: I tried this with fresh tomatoes, and everyone in my family preferred this version better. I used tomato paste to coat the chicken mixture, then water. The texture ends up like that of old school taco meat with the seasoning packets of my youth.

Build the Salads: Start with your base of Romaine (it’s sturdy crunch will hold up to the heat and weight of the toppings.) Then add on the chicken mixture followed by the cheese. The heat from the chicken will start to melt the cheese. (Can you say yum!) And then arrange the other topping on as you like. We just passed the bottle of dressing and jar of salsa at the table so everyone could add to their tastes.

More Entrée Salads To Try

Spinach Salad with Bacon and Eggs – This is one of my family’s all time favorite salads.

Green Salad with Chicken Strawberries and Goat Cheese – I dare you to find a more springy salad!

Wasabi Glazed Salmon Power Salads. Love this review from Eve “If you are considering making this salad – DO! Made it tonight and just served it for dinner. Salmon is sweet with a hint of wasabi heat and salad is crunchy and full of texture. I practically drank the sesame dressing at the bottom of the bowl at the end!”

Thanks so much for reading. If you try this recipe, make sure to come back leave a rating and review! It helps a ton!

Happy Cooking!

~Katie

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Description

Instructions

Preheat oven to 350 degrees F.

Lay tortillas on cutting board. Brush oil over the tortillas. Sprinkle with ¼ teaspoon salt and cut into strips. Spread on a large rimmed baking sheet and transfer to the oven. Bake until crispy and just starting to turn golden, 12 to 15 minutes. Set aside.

Coat a large non-stick skillet with cooking spray and set over medium-high heat. Add chicken, red pepper and scallion whites and cook, crumbling the chicken with a wooden spoon until no longer pink, 5 to 7 minutes. Sprinkle with Mexican seasoning and the remaining 1 teaspoon salt, and stir to coat. Add in tomato paste and stir to coat. Add in water and stir until the mixture becomes saucy. Remove from the heat and stir in the scallion greens.

Divide romaine among 4 large pasta bowls or plates. Top with the chicken mixture and cheese. Drizzle with dressing. Top with chips, cilantro and salsa on top.

Notes

Ingredient Note: Look for Salt Free Mexican or South-west seasoning in the spice section of the supermarket alongside other spice blends. You can also make your own by Mixing 4 teaspoons Chili powder, 4 teaspoons ground cumin, ½ teaspoon cinnamon and ½ teaspoon chipotle chili powder. Alternatively, you can use Taco seasoning, which is sold in the Mexican section of the supermarket. Taco seasoning contains salt, and no added kosher salt should be added to the chicken mixture.

Tip: Ground turkey or beef can be substituted for the ground chicken. If you prefer a meatless main course, cook the peppers and scallion whites in 1 tablespoon oil until softened. Then add in 1 cup drained canned black beans and 1 cup frozen and thawed corn kernels. Cook, stirring until heated through. Then remove from the heat and add in the scallion greens.

Make Ahead: The chicken mixture can be made up to 3 days ahead and rewarmed in the microwave or in a covered saucepan, with a couple tablespoons water.

Nutrition

Serving Size: 1 salad

Calories: 477

Fat: 28 g

Carbohydrates: 26

Fiber: 6

Protein: 32

Keywords: healthy taco salad,chicken taco salad,taco salad

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Source: https://www.healthyseasonalrecipes.com/healthy-taco-salad/

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