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w3llf4ll · 4 months ago

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My favorite go-to’s. I just toss stuff and it tastes good, so these don’t have exact recipes, just pour with your heart?

FISH AND RICE

Frozen Fillets (Tilapia or Cod taste the best for cheap, and tend to absorb flavor rather than have their own. In my opinion.)

Rice (I use white, you can use any. The fish is extremely flavorful, so rice is used to help fill the stomach and balance the flavor of what you’re eating.)

Soy sauce, Butter, Ginger (opt.)

Start cooking the rice. Usually rice has instructions, but I like mine softer so i use more water and cook slightly longer. You don’t have to. I don’t measure but you probably should unless you’re used to cooking specific proportions- though leftover rice is nice, too. Let that cook while you get the fish ready, but rice is usually fine left alone. Don’t forget to rinse first!

Take your frozen fish. No thawing needed! The ice in the fish helps not dry it out when cooking. Rinse if needed, but usually it’ll be just fine if its a packaged fillet. Slap some butter on the pan and turn the stove to medium. No need to wait for the pan to heat. Place the fillet on the butter. Pour soy sauce on top. Add butter and soy sauce as the fish cooks. Dont let it stick to the pan! Keep moving the fish around as the “sauce” cooks off, and keep adding more. Flip the fish every so often, there isnt any specific time you should, just make sure both sides are being cooked. When its done, the flesh will flake off with a fork easily. The “sauce” will start thickening as you cook longer, and thats a good thing. Add ginger when its not quite done but starts getting like this. Keep cooking till the fish is done, and there is little “sauce” in the pan, and looks vaguely caramelized. Overall, tilapia will cook very quickly, as fillets are fairly thin.

Lay your rice into a bed. A plate or bowl work just fine. Plop your fish on top. You shouldny habe much sauce left, but if you do, feel free to scoop it onto the top of the fish- just dont put too much! The flavor is super strong/salty at this point.

Enjoy!

BURGERS

Frozen Burger Patties

Buns

Extras (Whatever you like on your burger. My go-to is lettuce mustard, and tomato. If you feel like babysitting a stove one day, caramelize a big batch of onions. They freeze great and taste amazing on burgers. All this is optional.)

Worcestershire sauce, Salt, Onion powder, Garlic powder, Lemon pepper (opt.), Ginger (opt.)

Burgers are fairly easy. Stick em im a pan, pour worcestershire over the patties and into the pan, and sprinkle with the spices. The flavors are important, and you’ll never go back to your old fast food place after learning how to make a good tasting burger. Leave it sizzling on that side for a bit, but dont forget to move em around so they dont stick to the pan.

Flip them after a bit. Pour worcestershire on that side and into the pan, add seasonings to that side too. Let cook for a bit, then keep flipping. After that first flip, you dont need to add more seasonings. Cook to your desired rarity, or till your bored of flipping.

While you cook and flip the burgers, get your vegetables and extras ready! Slice tomatoes, wash lettuce, set the mustard out. Whatever extras you have, get them ready.

Lettuce always goes on the bottom! These burgers get greasy, and it saves the bottom bun from getting soaked. Cheese goes on the burgers before you take them out of the pan, but not while cooking them. Let it get melty! Prep anything else. Then stack.

Enjoy!

Don’t forget the classics:

Hot dogs

Eggs

Corned Beef Hash

Spaghetti

Alfredo

Frozen meat pies

Frozen meals from the grocery section in general?

Cheesy Mac

Fruit yogurt bowl

And the less classic classics (Just a little more effort):

Beef n Broccoli (Rice, Beef, Broccoli, Teriyaki Sauce)

Ramen (Instant ramen, meat of choice, egg, seaweed, etc.)

Rice Miso (Exactly what it sounds like. Rice in a miso broth.)

Stir fry (Vegetables, soy sauce, ginger, garlic+onion powder, Rice, etc.)

Gravy Fries (Preferably beer batter fries, brown gravy, cheese curds or small wet mozzarella chunks)

Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner

#well’s talks #rb

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homosexualmorelikehomiesexual · 5 years ago

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stuff i know about cooking

For baking - use butter for the oil and milk instead of water. Add vanilla, i don’t care if it doesn’t call for it. Add. The. Vanilla. Add some cocoa powder if its brownies or cake or fudge or anything chocolate. (on that note, use semi sweet chocolate chips, not regular.)

Anything involving pasta - salt the water and add butter/olive oil before putting the noodles in. If you can, make your own sauce.

For spaghetti sauce? chop up a bunch of tomatoes doesn’t matter what kind, add a shit ton of basil (fresh if you can get it) and garlic and salt and pepper, put it in a pan with a little olive oil. boom, you have sauce.

For white sauce.. butter. garlic. in a pan. brown it. add a spoonful of flour until its lumpy. turn the heat down. pour your milk in and stir until the lumps melt and the liquid is getting thick. add a shit ton of parmesan. more parm that that. dont ever add mozzarella, it makes the texture all funky. put sliced mushrooms or green onion in with the garlic and butter, if you like that.

Anything that involves cheese, add some parmesan. And dont you dare buy the pre shredded stuff, get an actual block of parmesan, p l e a s e trust me its so worth it. Add cream cheese if you think you can get away with it.

For mac and cheese, use about 2 1/2 cups of dry noodles and enough water to cover them in the pot. cook the noodles. (add your butter and salt, also throw in some beef bouillon and garlic. When in doubt, bouillon and garlic are your friends.) boil covered until they’re almost done, then take off the lid until theyre done and theres not much water left. add more butter. add some cream. add a shit ton of cheddar cheese. add some parm. add black pepper and maybe more salt. add cooked ground beef if you have the incentive to make it before, if you didn’t its really good as it is.

For ramen, hard boil an egg in the water. ditch the flavor packet for beef buillion, and garlic and onion powder. if you want it to taste like actual asian food, add oyster sauce and a liiiiitle bit of sesame seed oil. add a pat of butter. take out the egg after 6-10 minutes, remove the shell, put it back in the broth. add some frozen shrimp. add your noodles. if you want, add frozen peas right before the noodles are done. if you dont want faux asian food, forget the sesame oil and oyster sauce, instead add leftover chicken if youve got it, lemon pepper seasoning (beware its mostly salt), lots of black pepper, a little extra butter and garlic, and only use chicken bouillon. once its done, add a dollop of sour cream on top.

For eggs, add cheese+salt+pepper+garlic. The more you beat them, the fluffier they are. Add cheese after its mostly cooked, if you do it while it cooks it just sticks to the pan. If you want to make it more portable, pour the egg into the pan with some butter. dont touch it, wait until it bubbles, then place a tortilla on top. kinda gently press down on it so it sticks. wait a little bit, then flip it and add cheese. then fold. slice it up and eat it with sour cream or ranch, you’ve got yourself a breakfast quesadilla

For pancakes...i’m sorry, i dont know why i suck at making pancakes, i always have, its a curse BUT! thats ok bc i can teach you the art of french toast.. 2-3 eggs, milk, vanilla, cinnamon. in a bowl, mix it. add some ginger/nutmeg/allspice along with the cinnamon if you wanna be fancy. have your bread on your far left, then the bowl of goop super close to the pan to avoid dripping, then an empty plate to the right of the pan. turn on the heat, once you add some butter and it kinda foams, its hot enough. QUICKLY dip a piece of bread in the egg stuff, once on each side. plop it in the pan. it will make big scary noise, don’t be afraid wait about a minute, flip it over. once its done, add another piece of butter. turn down the heat and repeat the process, you will need less butter and less heat as time progresses. the longer the bread soaks in the egg, the more soggy it will be. you dont want that. serve it with butter and enough brown sugar to make your teeth cringe just looking at it. throw some strawberries on that bitch for pizzazz. (also when you clean out the pan if its still hot it make Big Scary Sound when you put cold water on it. this is normal its just physics doin its thing)

TL;DR: when in doubt, garlic. bouillon. parmesan. butter. vanilla. cocoa powder. brown sugar. google how to make pancakes because i truly cannot help you

#food #recipies #charlie is long winded #french toast #ramen #mac n cheese #spaghetti #pasta #cheese #cheat day #how to cook #easy recipies #cheap food #cooking lesson

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authorellenmint · 5 years ago

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Jaal x Ryder

After Jaal introduced Ryder to his family, she wants to offer him the same courtesy. Too bad her brother's a giant pillock.

Warm, angaran hands wrapped around Ryder's stomach as she tried to peer deeper into the metal drum. A plorp erupted from the briny depths, but the man behind her didn't seem to much care. Lips trailed gently against her skin starting first at the nape of her neck. The kisses were little more than warm whispers but as he dipped lower, tugging down to create a gap between her uniform's shirt, his teeth grazed against her shoulder.

"Jaal," Ryder clung tighter to the pot, trying to focus and not burn herself or the food. It was damn near impossible as the alien with seemingly no shame kept pushing every button he knew.

"Yes, dearest?" his voice purred behind her ear and there went that leg shaking again.

She could ask him to stop, to let her finish this in time, but it was rare for the Tempest's galley to be empty and rarer for the two to have so much free time alone together. "Could you hand me the basil?"

"Which is this base-ill?" he rolled around the human word on his tongue, which was enough to conjure up memories of what else he could roll with his tongue. Focus here, you've got to get this done or you'll have a lot of awkward questions to answer to.

"The big green leaves," she pointed to one of the first herbs out of cryo. The fact it grew like a weed on Earth helped it to fill in gardens on Eos and Elaaden. She'd swiped a few early ones they'd set up on hydroponics on the Nexus -- there were some perks to being Pathfinder after all.

Jaal placed the basil into her fingers and she worried the leaves a bit before dropping them into the pot. The smell struck her instantly, true basil just like the kind her mother grew in their tiny pots on the Citadel. It was artificial light that gave them life instead of the sun, and a dip in water rations instead of rain, but having that piece of Earth while in space was a welcome touch of home.

"You are smiling, darling one," Jaal said. He was no doubt smiling too.

"I was thinking of home," she twirled the spoon through the red-orange liquid watching her beloved basil sink to the depths. "I mean," Ryder paused and turned to her lover she found in another galaxy, "the Milky Way. This is home."

Jaal's lips twisted up and he pressed a kiss to her palm. "Are you saying that on my account?"

"No," she sighed. His purple mouth drifted higher up her wrist in kisses that were gaining pressure. If he used his teeth again, she was a goner. "Just reminding myself that we have a home. Meridian."

"It is an amazing feat," he broke from torturing her to stare into her eyes. The man couldn't stop singing her praises about discovering this place, as if he wasn't there by her side spitting in the archon's eye right along with her.

"One I couldn't have done alone," Ryder tipped her head back against his shoulder, her eyes closed as she kept stirring the tomato sauce.

His chest, so alien but comforting, wrapped around her back as Jaal whispered. "True, but is that not also the truth of life? Nothing we ever do is alone, we touch the stars and they, in turn, touch and guide us."

A laugh reverberated up her throat, "I never thought I'd be the type to fall for a philosopher."

"Really? What variety of partner did you see yourself with? How did Peebee put it? The lone wolf, whatever that is."

Ryder felt a blush sting her cheeks, but she shook it off. "No, not that. Just, I don't know. Talking shop about the Protheans and what I'd discovered was fun with my fellow scientists but... We aren't a family that sits around waiting for life to happen and it's not easy for people to keep up with."

"Ah, you require someone that's both bold but also considerate." He tipped his chin and those blue marbles for eyes stared through the distance. "I can see why you had to traverse to an entirely new galaxy to find that."

A fresh laugh erupted up her throat and she turned to Jaal with a smile. "You are an amazing find," she whispered, leaning closer. He cupped against her waist steadying her as Ryder lined up for a kiss. Before she touched his lips, she added, "The best I've ever had." When their bare skin made contact, a light charge lifted every hair on her body. It was like goosebumps and butterflies all crashing together at once. And it happened for every light touch. The longer, lingering ones could catch her breath in her throat.

"I adore you, Ryder," Jaal said in his booming voice, "and am grateful that your family is so daring in their endeavors."

Family. Shit! Ryder spun back to find the tomato sauce behaving, but the pot of water was reaching boiling. The oven was little more than a glorified heat lamp inside a box, but the stove could at least get liquids to 100˚C. Reaching over, she snagged up the strands of pasta they were kind enough to extrude for her out at Food Processing. It was a bit too thick to be considered spaghetti but nowhere near enough like anything else.

Cracking the dried batch in half, Ryder plummeted the strands into the boiling water and watched. "I wonder what flour that's made out of," she mused to herself.

"Flower? We are consuming flowers for this meal?"

"No, it's...we take a grain and grind it to a dust. Then use that to form the noodle thanks to water and, probably some other stuff. You're quickly learning us Ryders aren't exactly galactic renowned chefs."

Jaal leaned over, trying to get a whiff of the sauce she should have started an hour earlier. "The Angaran consider food to be a source of life, a gift given between those who create it to those who consume it. We are all trained from a young age in the arts of cooking, same as fighting, or sewing, or showing affection."

She twisted over, fully abandoning her pots to stare at this man. Poet, marksman, resistance fighter, philosopher, engineer, scientist, sewer, and potentially a chef as well? It was as if someone wrote down every winning trait in a mate and then jammed them all inside of this far flung alien. The fact he was incredibly affectionate and had no problems announcing it to any and all kept pushing Ryder into thinking she was still inside Cryo dreaming him up.

"Are you telling me, on top of everything else you can do; the weapons you rebuilt, that star map you made, the vibrating thing you can do with your tongue."

At that Jaal snickered. He never blushed, so Ryder often had to make it up for him -- her cheeks lighting up twice as bright even if she was the one to bring it up. Waving her spatula around, she continued, "And you're also a great cook?"

His hands swept against her jaw, the fused fingers thrumming tighter to the bone as those oceanic eyes darted across her face. Tipping forward, Jaal whispered, "No, I am in fact a terrible cook. I was taught by the mothers, but it simply didn't stick."

Ryder smiled, leaning forward to kiss him as she sighed, "There goes my 'this is all a dream' theory." Turning back to the stove, she eyeballed the spaghetti still drowned in the bubbling pot.

"You considered this a dream?" he returned to wrapping a hand around her stomach, his warm breath drifting closer to her neck.

"Not really," she laughed, "far too many bruises and lacerations for it to all to not be real. Though if you tell me you're some long lost prince I may have to revise that." Ryder dipped the spoon into her tomato sauce and then brought it to her lips. It tasted off. Nothing could compare to her grandmother's cooked fresh off the coast of Sicily every summer. But as she swallowed and tried another taste, the more muddled tomato, basil, and hint of kaerkyn broth flavors warmed her over.

"Here," she cupped her hand under the spoon and directed it to Jaal's lips. Slowly he took a gentle touch of the sauce, his eyes rolling tight as he tasted her attempts at cooking.

"It is..." Jaal blinked a bit, then took another lick of the spoon, "I rather enjoy it. Full of body, with a tartness that stings on the edges."

"That'd be the acid in the tomatoes. I would have cut it down with sugar but it seems Peebee's run off with the entire bag we had. I'd ask why but I fear what the answer would be," Ryder laughed. She spotted her pasta rising to the surface like an ancient monster pursuing a submarine.

Yanking the pot off the stove, she said, "Food's important to humans too. Not all of it, we don't treat say the nutrient bars in our ration packs like anything special...most don't, at least. But this was a dish my grandmother would make."

"Your family," Jaal whispered, his head tilting to the side.

While the pasta drained, Ryder's mind tripped back to that little house in the rolling countryside. They'd chase chickens for days, running through the olive groves the locals owned and, in general, just happy to be off the cramped space station. Even with the Citadel being the creme de la creme of space living, nothing could compete with the freedom of running on dirt and staring across an endless horizon.

"My grandmother would make this for us whenever we visited. Though she used fish sauce, which I'm afraid we aren't going to be making here anytime soon."

"Fish sauce?" Jaal coughed, his eyes wandering over to a trio of bottles as if he feared to catch something floating in it.

"Ah, well, it's when you take fish and then soak them in salt water for...a very long time. Makes everything taste better. She picked up the habit from her mother, who came from a different island. There was nothing my grandma wouldn't add fish sauce too. Scott once asked for chicken nuggets, like the kind they'd put on transit shuttles to shut kids up.

"Instead of thawing some frozen chicken byproduct that was probably five years old at the back of a deep freeze, Gran soaked those chicken tenders in buttermilk, spices, and her go to fish sauce over night before frying them up," Ryder mused to herself. They'd been all of six and of course threw a fit about not getting the frozen ones they expected. She'd give anything to taste her grandma's chicken tenders once again.

Realizing her companion fell silent, Ryder plopped the spaghetti onto a big plate and turned to him, "And I've completely lost you."

He smiled, "The words did not fully translate, but..." Jaal pushed back the hair dusting her cheeks, hiding it behind her ear, "your face lit with happiness as you spoke of your mother's mother. And that is heartwarming to see."

Forgetting she was holding a plate full of spaghetti, Ryder slipped closer to her lover. The plate stuck between them but she leaned across the gap, aching to kiss him. Just as they were about to touch lips, a spark dancing off of Jaal to wake hers alive, the door to the galley sprung open. Ryder's eyes swung up to find her little brother standing awkwardly in the hallway.

"Scott!" she smiled, staggering up and attempting to bury away the blush. He had a bottle in his hands, that he kept patting senselessly while staring at how close his sister drew to an alien. He'd only known of the angaran for a few weeks since waking up, and hadn't really met any since they touched down on Meridian. This was going to be interesting.

"Hey Sis, got your note and..." he lifted his nose in the air and sniffed, "are you making Grandma's sauce?"

"Yup, I thought that..." Ryder shook her head and wiped her hands down her pants. Maybe she should have swiped an apron out of stores the way Vetra suggested. "Let me start over. Scott, this is Jaal."

Scott laughed, but reached over to shake the angaran's hand, "You don't need to get all formal there. We met during the party."

"Yes," Jaal finished shaking hands the human way, then he guided Scott's fist to show him how angaran greeted each other. Like a true Ryder, Scott was more than happy to go along, curious to get it right. "And then later during Peebee and Drack's afterparty."

"You can remember that? I mean any of that?" Scott blinked wildly, fading back to the safety of being just inside the galley.

"A little, if I don't think too hard," Jaal laughed.

Ryder tugged a few plates out of the cupboard and began to divvy out her concoction. "I just thought that it might be good to have a quieter meet and greet, a chance to talk without worrying about Peebee setting her bot to strobe."

"Or your engineer cranking every speaker on the Hyperion so loud it blew out half the relays," Scott added in. "But alright, I get you." He turned to the alien and folded his arms, "So Jaal, what's your story?"

"This may take some time," Jaal's eyes darted over to Ryder who was piling more of the sauce onto the plates.

"Which is why I made food," she shoved the first one into the guest's hands, then the second into Jaal's. "So we can all sit, relax, and talk about things."

"A wise idea, dearest," Jaal sighed, wrapping a hand around her waist while balancing the plate in the other. She caught Scott's eyes bulging a moment at the public affection and Ryder winced. The crew was getting used to Jaal's open everything and so was she. Others however...

Shaking it off quickly, Scott threw on a smile, "I don't know about you two, but I'm starving to eat anything that's not hospital jello."

"Gel-o?" Jaal tilted his head.

"We have much to discuss," Scott laughed, the three settling in to trade backstories while shoveling food into their faces.

It went well at first, Jaal forced to once again explain angaran culture to some alien fresh off the boat. Ryder wondered if he ever grew tired of it, but the way his wondrous eyes sparkled and his hands became animated she suspected it was partially why he volunteered to join her ship that first time. Scott was on his more or less best behavior, asking a few questions and making certain they were all on the up and up.

Taking a pull of the wine he must have scammed off Addison, Scott sighed, "It is so nice to be out of bed, any bed."

"How long until you have leave to get out into the field?" Ryder asked.

"What? Don't tell me you miss me already?"

She reached across the table to lightly slug her brother in the arm. Scott winced at the soft jab, furiously rubbing it. Glancing down, Ryder admitted, "You know I do. Losing Dad was..."

"Yeah," he blinked a moment. "But, look at all you got up to without him."

"Wasn't that how we usually worked? Hard to be trapped in someone's shadow when you never see the one casting it."

They stared at each other a moment across the table, neither having the time to process what losing their distant father meant. Neither wanting to. It was heartbreaking, but also numb, not the same as their mother. Which...God, she didn't know what to think about that mess. Hope. Life. Ryder's head hung down in exhaustion and she felt Jaal's hand skim against her shoulder. Glancing over, she smiled at the man who'd been watching the sibling reunion carefully.

"So," Scott shifted up from his seat, "how did you two meet?"

"Her ship crash landed on my planet and my people agreed to assist these aliens rather than destroy them," Jaal summed up.

"Though you could have always killed me in my sleep," Ryder jabbed back, remembering well his half hearted threat upon their first meeting. She paused and smiled, "It's probably a lot easier now, too." Jaal skimmed his forehead against hers, the magenta ridges upon the top cresting past her skin. It was strangely soothing.

"Yeah, I meant the other part. You two being a...together thing." Scott shifted higher and then scoffed, "Out of the two of us, I thought it was going to be me who seduced an Andromeda alien."

Ryder snorted, "With what skill?"

"I've been told I'm rather debonair, thank you very much."

"Asari dancers looking for a bigger tip don't count," she cut back with and her brother glared.

Scott looked about to list his better attributes, which she could chop down without trying, but his eyes swung to Jaal instead. "Me? What about your past, oh charming as chalk sister of mine. Wait until I tell your boyfriend? Is that what you're going with?"

"I...uh," she caught his marble eyes and faltered. It wasn't wrong, but it didn't feel right either. Maybe the angara had a better term. English kinda crapped out once you got past the age of 30 when it came to love.

Jaal scooped up her hands and smiled, "Dearest is what I call her."

"Okay, well, Sister's Dearest, you want to know about the time she stuffed an entire wad of cotton up her nose?"

"Scott!" Ryder launched forward, trying to catch her good for nothing brother but he dodged fast from her grasp.

"We had no idea she did it until there's my sister with her head snapping forward in a sneeze..."

Ryder scrambled further over the table, almost snagging onto his collar to get him to stop, but Scott weaved again, his eyes never breaking off of Jaal's. "A spray of snot and cotton coats the teacher's desk. This prissy old Turian lady just taps her mandibles and says...and says..."

He was having trouble speaking because Ryder managed to hook her arm around his neck in order to try and catch him in a headlock. Scott bent lower, his face turning bright red from the strain. How often on the Citadel did she have to do the same damn thing to him? It was a wonder her little shit of a brother ever survived long enough to get out to Androma. Wiggling like a fat cat trying to sneak in through a too tight pet door, Scott's ear snagged on Ryder's arm and he popped up.

"She says, 'Young Lady, our nose is not a storage device.'"

"I swear to god, I am going to kill you," Ryder threatened, leaping towards her brother. He deftly dodged her grip but missed a biotic yank that twisted him in his seat. Collapsing his palms together, Scott wrapped his elbow around Ryder's neck and then pulled her deeper into his armpit.

Crap! She could send him flying up to the ceiling, or shatter the bones in his body with her shockwave, but... Giving in, Ryder stopped squirming in order to wrap her arms around her little brother in a half hug. "I'm glad you're back," she whispered.

It took Scott a moment to release his death grip, afraid she was trying to pull some sneaky move, but Ryder meant it. They'd never been a close-knit family, even the twins fading away as she took to traversing Prothean dig sites while he was assigned to the relays. Traveling to a new galaxy, watching Dad die in front of her, Ryder clung to what little she had left. Her eyes glanced over at Jaal. How much more could she add to her family? She felt a flush rising in her cheeks at the thought. The openly emotional angarans were really rubbing off on her.

Shoving away her brother, Ryder rose up and tried to adjust her hair back into something other than angry squirrel. Scott nudged into her side with his elbow and he smiled, "I'm glad you survived all of this too, Sis. It'd be a lot emptier here without you."

A soft laugh rolled through Jaal's throat, his lips fluttering while the eyes shut tight. Ryder slid closer, returning to her seat, but she couldn't stop wafting a question at him. "I understand now," he smiled, beaming at her while snuggling closer, "you wished to not only show me your family, but invite me into it."

Ryder blinked. Was that what she was doing?

Dangerous guffaws echoed from Scott and he slapped the table. "So that's why you picked Grandma's secret pasta sauce recipe. Shit, Sis, if I knew you moved that fast I'd have told Mom to stop worrying about getting grandkids off of me."

"What?" she turned on her brother, thoroughly lost.

"Dad never told you? He made that for Mom the night he proposed."

"That wasn't..." she whipped her head over to Jaal who looked unaware but growing more curious by the second, "I didn't mean to... I hate you, Scott." Ryder jabbed her hand as if she would slice out her brother's ungrateful heart.

"Yeah, yeah," he wiped her finger away and then leaned back in his chair as if the matter was settled.

Ryder plummeted back into hers, trying to not stare guiltily at the engagement meal she had no idea she created. Beside her, her dearest was leaning closer, no doubt about to ask for clarification. Maybe it'd be best if it came from Lexi, or Cora. Liam would just muddy the waters, or be excited by the idea because then he could throw an angaran bachelor party. Ah shit.

Doing her best to not stare death at the plate of leftover food, she lightened when Jaal whispered, "Ryder, thank you for this."

"For forcing you to suffer the excruciating company of my weasel of a brother?" she tried to sound stern, but it slipped into a smile. It warmed her heart to have Scott back and to have the two of them getting to know each other and perhaps bonding.

"I adore any opportunity to know more of you, and those who've touched your life," Jaal said full of sincerity.

"So," Scott sat forward, "what we have here is a galaxy, an entirely new one with five outposts ready for colonizing."

"Yup," Ryder smiled, her hand entwining with Jaal's, the alien that helped them get to this point. "So much to discover it makes my head spin."

"I guess I've just got one question for you, Sis," Scott inched up, a mischievous grin filling his face. "Is Eos a wedding in spring kind of place, or are you holding out hope for Kadara by summer?"

"You little..." Ryder whacked her brother in the face with a handful of cold spaghetti. Even as it dripped, leaving orange stains in its wake, Scott couldn't stop laughing and neither could she.

#jaal x ryder #mass effect andromeda #fic #short fic #sharing

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thecoroutfitters · 6 years ago

Link

Written by R. Ann Parris on The Prepper Journal.

Editors Note: Another article from R. Ann Parris to The Prepper Journal. If you have information for Preppers that you would like to share then enter into the Prepper Writing Contest with a chance to win one of three Amazon Gift Cards with the top prize being a $300 card to purchase your own prepping supplies!

On a budget or waste-minded, now and especially in hard times – whether they’re personal or widespread – making the most out of our time and labors, and the foods we’ve grown or purchased, is important.

There are some additional tips for increasing ease and variety in the article about food preservation from a prepper-specific perspective (http://www.theprepperjournal.com/2018/08/01/preserving-the-harvest-canning-and-dehydrating/) and there are some inexpensive tools that can make food preservation faster and a fair bit easier on the hands (and on the back, and feet, and knife sharpener…). Here I’m hitting some quickie snippets that increase the frugality, efficiency, and ease of our home preservation, as well as some that increase the variety and options we have waiting in our cupboards.

I assume some basic familiarity with the most-common preservation methods, so make sure to check out the intro articles on TPJ and get the Ball/Bernadin canning book. The Excalibur dehydrating guides and recipe booklet is available for free online for download, too. It’s largely applicable to any electric dehydrator.

Into the Eats…

Churn out tongue-pleasing treats by dehydrating things like watermelon and cantaloupe. We can just slice them, or we can give them a whirl in a blender to turn into leathers or roll-ups.

The natural sweetness isn’t just a treat for a mood boost. It’s also a way to get an energy boost from nice, natural sugars and keep on trucking awhile.

Oddball bits of produce? Can up some antipasto or spicy pickle mixes. Anything works – peppers, cauliflower, broccoli, cucumbers, zucchini, celery sticks or kohlrabi spears, summer squashes, beets, carrots, green beans or wax beans, leftover olives, pea pods, even the odd egg or some leftover smokies, meatballs, or larger sausages.

It’s especially useful for larger flat types of green beans or lima beans that normally don’t make great green beans, but that will otherwise be wrecked by changing weather or the small percent left when most of the harvest has finished and we want to turn that bed/row/field.

Those small bits can also be easily canned as veggie medleys or soup starter.

Dehydrating is also an excellent way to preserve foods when we only have little bits and pieces of any one thing, but more than we’ll eat before it goes bad (especially without refrigeration).

Canning soup blends? Like mushrooms? Throw a couple of slices into each jar. That’s all you need to have the flavor permeate.

We can also dehydrate and then mince or grind mushrooms (from cans, too), for a little bit that goes a long way in sauces and broths.

Roast veggies before pressure canning. It provides deeper flavor as well as sometimes affecting the textures that result, especially for things that are prone to going mushy.

We can dehydrate our own quick-cook beans. Boil up some extras – plain. Rinse them, spread them out to dry, and store them with a moisture or oxygen absorber. When we’re ready to make them, we can either simmer for 20-45 minutes, or soak them for the day or overnight and they’ll be ready to heat and eat.

*Cook the beans plain, and either simmer or rehydrate with seasonings.

We can do bean purees (refried, humus), too, spread out like we’re making leathers or roll-ups (spaghetti sauce and applesauce, too). We can pummel them into bits or carry strips and chips with us, then quickly rehydrate them into a meal or side, campfire or kitchen.

The dryer/harder we get those, the longer they’ll last, like any dehydrated foods.

With seasoned beans and anything that includes fats and oils, the shelf life will decrease pretty significantly compared to plain – it’s that head-scratching wheat berry, flour, pasta conundrum again.

Line a bowl or pitcher with a storage bag to save the liquids from canned and drained frozen fruits to make jelly or syrup. Not sure of the sugar content? Use tapioca or corn starch for “now”/fridge versions or try a no-sugar pectin.

Those no-sugar pectins will store for years past best-by dates in the fridge, and may come in handy some time when we’re canning and realize there’s not enough sugar. (Jams and jellies require as much sugar as fruit, just about.)

While we’re making jelly, don’t rely on recipes’ times. We can always re-boil or use syrup, but for rock-solid, consistent results, use a chilled-spoon/plate or sheeting test.

Corn cobs that have had the kernels removed can be boiled down and turned it into homemade “Karo” or “Golden Eagle” corn syrups to use as a sweetener. (The cold-plate test is an excellent way to judge how far your syrups have gone, too.)

Scraps

Almost anything we can or dehydrate creates scraps. Most of those scraps can have a second and third life. Veggie peels and bones can be made into stock. Most fruit peels and cores can be soaked and turned into jellies.

Can, freeze, or dehydrate the mash strained from making jelly. It can be used for leathers/roll-ups, teas, animal supplements and treats, or flavoring breads, muffins, yogurt, oatmeal, sorbet/ice cream, etc.

We do want to be aware of dangerous/toxic seeds and remove those as needed. However, save the “safe” seeds removed from oversized cucumbers, squashes, and pumpkins – they can go to any birds, and most can go to hogs or goats.

Once we’ve gotten the very last use out of our foods, there’s the compost option, but most of the peels, cores, pods/shells, and tips are perfectly safe to add to animals’ feed or save for treats and winter-spring health boosts.

Prep Extra Jars & Lids

Jams, jellies, and pie filling are a bit notorious for filling up a little less or a little more than a recipe calls for. That’s due to fruit’s initial water content, and how long we process it, but it can happen with anything – hot pack or cold, pressure canning meats or water bathing tomatoes.

Having an extra jar on hand makes overage no big deal. There’s no stopping to wash more.

Having a pint, half-pint, or 4-oz jelly jar on hand already clean makes it even easier to adjust on the fly when we have a little more or a little less of something.

Having the spares on hand and ready to go also means we don’t have to stop in the middle, wasting time (and, from prepper perspectives, fuels) while we chase down a lid and rewash it.

Size Matters

Sometimes life is easier with fewer choices, and it’s definitely easier to organize and arrange things if we have nice, modular pieces. Even so, while prepping for home preservation, get a variety of jar sizes.

In a grid-down or emergency situation, we may not be able to keep leftovers very easily, and there are things we just don’t go through very fast. Small and tiny jars of herbs and condiments help with that, even now.

Some smaller jars also help us with gifts and potlucks now, and will increase options later. It lets us compile a variety of goodies instead of just one thing. That can help us with both bartering and even “brown bag” lunches later.

Which goes right along with…

Open What You’ll Use

Especially for canning, preserve foods in reasonable one-use sizes. With a big family, we might very well want chicken cubes in a full quart. For only a couple of people, pints or half-pints are more reasonable and for some of us, little jelly jars might actually be the best-fit to avoid waste.

Tiny jars are especially helpful for sausage stuffing, lil’ smokies/shortie hotdogs, rillettes or pate, etc. that might be just a snacky-meal or special treat, or that we might be pocketing to take hunting, exploring, scouting, etc.

Smaller and oddball-shaped jars are also applicable to things like ham hocks or turkey necks that will be seasoning foods more than serving as a primary protein source.

Having small jars on hand will also let us PC some of our precious meat leftovers when it’s too hot for snow-bucket coolers but power is too precious for running fridges.

(It’s not as big of a deal for dehydrating or dry goods, although we might work in sizes we can move through or easily repackage there, too.)

Stock & Pasta Pots

We can use any ol’ pot for WBC; we don’t have to buy a specific canner (although, the lift racks are admittedly nice). That means we can tailor which pot we use to fit the most jars per load, avoid stacking, or having to reach uncomfortably high.

That last will keep more people productive and useful in a crisis as wear-and-tear on the body and lack of easy meds takes its toll. It also avoids shorter people dealing with the hassle of a tall canner on a standard stove, whatever their age or physical status.

*Also, you might want to keep both short and tall people in mind when setting up outdoor and emergency-times kitchens (or any kitchen). Tall people can flip an apple crate upside down to increase counter height and short people can stand on it for extra reach, but it’s nice to limit bending and climbing and decrease slip-fall risks when possible.

Just throw forks, butter knives, canning rings, or a towel in the bottom of the pot to buffer jars, or use a pasta strainer insert. Otherwise, the jars develop weak spots at the joint of the bottom piece. It usually won’t affect this batch, but the next time those jars hit a canner, we’re likely to start seeing a higher percentage of breakage due to the weaknesses.

Preservation Quickie Tips

There are a lot of ways we can decrease food waste – besides just tossing something for compost.

Keeping our animals in mind and holding some of the summertime gluts back for them to enjoy during winter will keep them happier and help keep their guts primed and ready for varied foods during the season of grains, bagged feed, and typically one-type grass hays.

The critter clean-up crew really deserves its own article, as do super-star mechanical helpers like a very simple mandolin or hand-crank food processor.

Meantime, there are a million ways we can make canning, especially, a little easier and faster, and increase our efficiency in preserving foods, not only making use of every last bit, but also economizing our time.

Pretty much everybody who’s been at it a while has a trick they’ve developed or picked up that’s not in most canning or dehydrating guides. It’d be great to hear a few more.

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gelasssoek · 4 years ago

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Mike's 5 Minute Meatballs & Marinara Sauce.

Hey everyone, it's Jim, welcome to our recipe site. Today, we're going to prepare a special dish, mike's 5 minute meatballs & marinara sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Mike's 5 Minute Meatballs & Marinara Sauce is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it's quick, it tastes yummy. They are fine and they look fantastic. Mike's 5 Minute Meatballs & Marinara Sauce is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook mike's 5 minute meatballs & marinara sauce using 25 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Mike's 5 Minute Meatballs & Marinara Sauce:

{Get 2 (16 oz) of Jars Of Your Favorite Marinara Sauce [my student used wolfgang pucks].

{Prepare 16 oz of Italian Sausage Pre-fabed Meatballs.

{Prepare 1 (14 Can) of Diced Tomatoes.

{Make ready 14 of ozs Artichoke Hearts [rough chopped].

{Prepare 1 of LG Fresh Beefeater Tomato [chopped].

{Take 2 tbsp of Fresh Basil [chopped].

{Get 1 of Medium Viadailla Onion [chopped].

{Make ready 1/2 Cup of Green Bell Pepper [chopped].

{Prepare 1/2 Cup of Red Onions [chopped].

{Prepare 6 Cloves of Fresh Garlic [left whole].

{Make ready 1/2 Cup of Fresh Celery [chopped].

{Prepare 1/4 Cup of Shreaded Parmasean Cheese [+ reserves for garnish].

{Get as needed of Mozzarella Cheese [for garnish].

{Take to taste of Salt And Fresh Ground Black Pepper.

{Take 1/2 Cup of Water Or Beef Stock.

{Take 1/2 tsp of Oregeno [crushed].

{Prepare 1/2 tsp of Fennel Seeds.

{Make ready 1 tsp of Red Pepper Flakes.

{Make ready 2 tbsp of Granulated Sugar [optional - depending upon your marinara sauce choice].

{Take 1/3 Cup of Quality Burgundy [optional].

{Make ready of Tabasco Sauce [garnish].

{Get as needed of Pre-fabed Garlic Butter [for bread & noodles].

{Make ready as needed of Fresh French Bread 2" Slices.

{Get as needed of Thin Spaghetti Noodles.

{Take 1/4 tsp of Baking Soda [added to simmering sauce to reduce any acidity from tomatoes].

Instructions to make Mike's 5 Minute Meatballs & Marinara Sauce:

Heat oven to 350°..

Here's all you'll need. Sugar, Burgundy and Mozzarella not pictured since they're all optional..

Uncooked Marinara Sauce..

Add beef broth and quality Burgundy to your Marinara to thin it a bit. While baking meatballs, simmer your sauce. They should take the same amount of time to cook..

Uncooked Italian meatballs - hand rolled on tinfoil..

Fully baked meatballs at 350° for 30 minutes..

Start your noodle boil 15 minutes into your marinara simmer. Boil your noodles with a dash of salt and a dash olive oil and boil as per manufactures directions. Usually only 9 minutes..

Drained noodles with garlic butter [or olive oil] mixed in. Tonight was garlic butter. It's a great way to keep them fresh and toothy!.

Toast your 2" thick sliced French bread at 350° [butter side down] in the last 5 minutes of your meatball bake. You'll want the outside of your bread crispy and the inside, fluffy and absorbent to soak up your delicious Marinara Sauce..

Place garlic butter coated noodles in bowl. Add sauce and meatballs and garnish with Parmasean Cheese, Mozzarella Cheese and Tabasco Sauce. [here in new mexico we tend to put tabasco on everything!].

These really do make great next day work or school lunches!.

Serve with thick slices of garlic french bread. Enjoy!.

So that is going to wrap it up for this special food mike's 5 minute meatballs & marinara sauce recipe. Thank you very much for your time. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

#recipesfood

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dotumblerworld · 5 years ago

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Lists Of Easy Low Calorie Vegetable Soup Recipe

Vegetables Soup Recipes Anyone Can Make!

It’s that, undoubtedly, the time of the year when windy cold outside is all ready to take a toil of your body. Hence, you need to warm up your body with some delicious and healthy meals. And whenever it comes to delicious, healthy, and secure, homemade soup is billion times better than anything else.A healthy homemade soup is also suitable for those with a runny nose, cold, or who needs energy booster in a relatively short time. A recent report showed that each year the search volume for easy soup recipes is increasing around 3200%; that’s enormous.So, we decided to help you in this context. Our expert chefs have selected five easy vegetables soup recipes that you can make in the home with few ingredients and a little bit of time.

Five easy and delicious soup recipes

Homemade soup doesn’t require much time and is also more satisfying than restaurant soups. Moreover, it saves valuable money, and you can add up any ingredients according to your preference. Say, tada to time-consuming cooks, and get your dinner done with these easy soup recipes.Note: Let us clarify one thing before we move to the recipes. If you want to make hot soups, never use a blender with the plastic jar. These are low-quality products resulting in unhygienic soups. Instead, likewise, most experts and chefs, we recommend you to use blenders with glass jar to make hot soups. The glass jar doesn’t melt, and so it is healthy and safe.Ginger Meatball Ramen Soup with ScallionsThis classic soup is a culinary combination of two of the tastiest ingredients, ramen noodles, and spaghetti with mouthwatering meatballs. The mixture is genuinely the best in both the universe, on the earth, and beyond the planet.Since fresh ginger will adequately mix with the tender pork along with soy sauce and scallions, the meshed flavor tastes delicious. Also, the crispy meatballs soaked into the ramen sourness add an altogether different taste of its own. Once you mixed the meatballs with the ramen and poured it into your mouth, you will be wondering why you didn’t taste the combo earlier.This unique soup will change your taste buds forever. So, don’t blame us if you can’t taste your regular soups after eating the pork meatball ramen soup.Squash soup with red lentil and lemonDon’t make a mistake to compare this soup with your regular lentil recipes. Instead, this soup is a classic combo of butternut squash and carrots. Thankfully, its delight and unique taste have made it a charming Cinderella for the food lovers.The mild spice soup is silky, and indeed, the most warming concoctions with premium comfort for taste buds. The flavorful soup is a result of a perfect mesh of various spices and harissa paste. However, if you like extra spice, you may add gingers for a zing.Beet Borscht and Red Cabbage

Beet BorschtBorscht is a brilliant veggie for your health and also looks eye soothing. It combines perfectly with the red cabbage to create a unique culinary experience for food lovers. The jewel-colored soup is a fine mesh of carrots, beets, cabbage, parsnips with ginger and onion.All these flavorful and healthy ingredients mesh with beef broths, apple vinegar, and caraway seeds to serve the required energy for the body. Also, an array of herbs works as a soothing agent for taste buds. You can add sour cream and buttered rye bread to serve the delicious soup for dinner.Mushroom and wild rice soup

wild rice soupMushroom has always been a favorite savor for food geeks due to its high protein yet healthy food ingredients. Hence, the combo of wild rice with mushroom and beef broth is a premium food item for family get-togethers and a small dinner.If you had a busy day at the office and didn’t want to cook, this hearty and rice soup will be ready to meet your appetite within a flash. Also, if you are a vegetarian, there’s the option to replace the beef broth with cabbage, tomatoes, beetroot, or your favorite veggies.Bean and Italian sausage soup

Bean and Italian sausage soupIf you want total comfort in a single food item and that too in minutes, the unusual combination of the Italian sausage and high-protein bean is a must-have item on your dinner plate. The kernel and sausage, along with fresh coleslaw, brings a soothing taste that you will never forget.With toasted bread and tossed fresh salad, the item will be a hot cake among guests also. Therefore, you will love its deliciousness and high-protein for a long cold night.

Final words

All of your easy soup recipes are made from readily available ingredients. So, even if your pantry is running low with items, you can try our four easy food recipes.Also, all of them contain high-protein and other essential vitamins, which are definitely an excellent boost to your health. So, when are you going to try them out? Read the full article

#Soup

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fluffy-critter · 5 years ago

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There are a lot of ways to make chili. Many of them are valid. Here is the way I make mine.

Ingredients

1 pound appropriate protein (ground/cubed beef/turkey/pork/tofu/TVP/whatever)

1 medium-to-large yellow onion

an absolute shitload of cumin

1 small can tomato paste

1 regular-size can of diced/sliced/crushed tomatoes (fire roasted is good)

2-3 chipotle pods (dried) and/or other peppers to taste (guajillo, jalapeño, cayenne, whatever)

1-2 cans of beans of your choice (black/pinto/kidney/northern), drained and rinsed (this ingredient is contentious, do not read this recipe if you are going to be a jerk about it)

1 can of corn, drained (optional)

1 quart of chicken/beef/vegetable broth/stock

8-12 ounces of beer (optional); stout/porter work best, or generally anything lower in hops. Or higher in hops, if you like hops.

3-4 cloves crushed garlic

oregano or something

salt/pepper/etc. to taste

Procedure

In a large pot:

brown the protein (add fat e.g. canola/bacon fat/refined olive oil/etc. if it’s lean/veg)

dice the onion and sweat it in the protein’s delicious fat

add the absolute shitload of cumin and stir it in

brown the tomato paste a little bit

add everything else

bring it to a boil

reduce to a low simmer

cover, wait 45 minutes

adjust seasonings as appropriate

enjoy

Some folks prefer to grind up the chili pods beforehand. Some will simmer them in the broth to reconstitute them and then blend them before adding them. If it makes you feel good to do that, go ahead! I don’t find that it makes much difference, personally. I usually just use pre-ground powdered chilis, or if I’m using whole dried chipotle I’ll roughly grind it in my mortar and pestle. Or a spice grinder.

It’s also totally valid to use a pressure cooker if that’s your preference. In my experience that only cuts down the cooking time a little bit and it’s much more of an ordeal, plus you can’t adjust the seasoning during the cooking process. But if you have your spices totally dialed in, go for it.

Another time- and attention-saving thing that some people do is to use a large jar of salsa instead of the tomatoes and garlic and chili and so on. That is also fine, although you’re basically just trading cost for time (and I don’t feel like it saves that much) and losing some flexibility in your seasonings.

If you want it a bit thicker, simmer it with the lid cracked open a bit. If that’s also not thick enough, towards the end mix a couple tablespoons of corn starch with cold water and stir it until there’s no lumps and then add that to the chili and bring it back to a boil for a few seconds. (I do note that the presence of beans and their delicious starch makes this step usually unnecessary.)

For a good time also consider soaking dried beans overnight and using those instead of canned beans. If you do this you’ll want to add the tomatoes and salt after the cooking is mostly done, to prevent the beans from remaining crunchy. (Because crunchy beans aren’t very good.)

I usually top it with cheddar. Sour cream is also good, if you’re into that. And green onions. This can also go on top of potatoes (baked, french fries, tater tots, etc.), or hot dogs, or whatever. Some folks put it on spaghetti, which I don’t understand personally but you do you.

It can be served with any number of things on the side. I like flour tortillas. Corn tortillas are also good. So is corn bread. (As far as what’s “correct” corn bread? Let’s not get into that debate right now.)

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#IFTTT #crosspost #my stuff #busybee

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cucinacarmela-blog · 7 years ago

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Meatless Instant Pot/Slow Cooker Recipes

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Meatless Instant Pot/Slow Cooker Recipes

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Meatless Instant Pot/Slow Cooker Recipes–looking for some vegetarian options for dinner? I have some easy slow cooker and Instant Pot meatless recipes that you can make any day of the week.

Save for later on Pinterest!

Meatless Instant Pot/Slow Cooker Recipes

Dinner:

Instant Pot Spinach Artichoke Mac and Cheese–creamy, cheesy pasta with fresh spinach and chopped artichokes is a perfect way to indulge while sneaking in some greens.

Slow Cooker or Instant Pot Creamy Polenta with Roasted Tomatoes–easiest to make polenta ever, thanks to your electric pressure cooker! Creamy polenta is served hot with balsamic drizzled roasted tomatoes, mushrooms and garlic and then topped with tart goat cheese. A perfect meatless meal that will leave you feeling satisfied.

Instant Pot Parmesan Lemon Pasta–a creamy dreamy lemon-y sauce that envelopes fettuccine noodles. You can add chicken breast or leave it meatless, it’s up to you. This dinner takes just minutes to make with your electric pressure cooker.

Instant Pot Spinach Mushroom Pesto Pasta–an easy, tasty and fast meatless meal of your favorite type of pasta enveloped in a basil pesto sauce with plenty of sauteed mushrooms and spinach. Add bites of chicken if you prefer.

Slow Cooker Cajun Beans and Rice–a meatless, saucy, cajun seasoned dish that uses dried beans in the slow cooker or on the stovetop. A perfect dish for Mardi Gras.

Instant Pot/Slow Cooker Garlic Herb Lentils–easy lentil stew with onions, garlic, carrots and celery. It’s almost got a creamy consistency and is super comforting. Make it fast in your pressure cooker or simmer it all day in your slow cooker.

Dave Ramsey Slow Cooker Beans and Rice Recipe–if you’re trying to cut down on your grocery bill I have a nourishing and inexpensive slow cooker beans recipe. We start with dried pinto beans (cheap!) and cook them all day while you’re at work (earning money to pay off your debts). Add in some salt, cumin, garlic powder and tomato sauce and you have dinner (or lunch)!

Slow Cooker or Instant Pot Santa Fe Beans and Rice–brown rice, kidney beans and black beans are simmered with salsa, corn and seasonings in your electric pressure cooker. The beans and rice are topped with garlic lime sour cream and grated cheddar cheese. You can serve this as a meatless meal or add in chicken for some extra protein. We love this easy and healthy, family friendly meal.

Instant Pot Pasta Primavera–A meatless pasta and vegetable dish. Rigatoni pasta is cooked quickly in your pressure cooker along with tomatoes, fresh green beans, carrots, mushrooms, garlic and zucchini. The whole dish is tossed with grated parmesan cheese.

Slow Cooker or Instant Pot Cheesy Enchilada Rice–brown rice is pressure cooked with enchilada sauce and spices in minutes and then topped with sharp cheddar, diced avocado and a wedge of lime.

Slow Cooker or Instant Pot Parmesan Risotto–Creamy, no fuss and no stir risotto made in just a few minutes in your electric pressure cooker. Use vegetable broth in the place of chicken broth.

3-Ingredient Slow Cooker Alfredo Salsa Tortellini–creamy and slightly spicy cheesy tortellini prepared in about one minute using your slow cooker.

Slow Cooker Creamy Cauliflower Broccoli Soup–a healthy and creamy slow cooker soup with pureed and seasoned cauliflower and bright green broccoli florets with a bit of cream and Parmesan cheese.

Slow Cooker or Instant Pot Mac and Cheese with Green Chiles–super easy recipe for macaroni and cheese that’s spiced up with a can of green chiles and made in your electric pressure cooker.

Instant Pot or Slow Cooker Mexican Black Beans and Rice–the easiest and tastiest rice ever! Brown rice is cooked in flavorful salsa with garlic salt, a bay leaf and cumin. Canned black beans make this recipe very convenient. And my favorite part is a squeeze of lime juice and a dollop of sour cream on top. Make this as a meal or as a side dish.

Slow Cooker or Instant Pot Vegan Butternut Squash Soup–thick and creamy, with loads of fall flavors. This healthy soup is made quickly in your electric pressure cooker. It tastes great served with crusty bread or a handful of garlic croutons.

Slow Cooker Zucchini Lasagna–Want to eat a healthier (and delicious) version of lasagna? Try this zucchini noodle lasagna roll-ups recipe in your slow cooker (or your oven). You’ll be surprised at how you won’t even miss the noodles.

Instant Pot or Slow Cooker Panera Broccoli Cheddar Soup–reminiscent of Panera Bread’s broccoli cheddar soup this slow cooker version has chopped broccoli, shredded carrots and celery simmered in a velvety smooth cheese sauce. I believe this version is just as good or better than you could order at any restaurant! Try it for dinner this week.

Side Dish:

Instant Pot Cilantro Lime Potato Salad–cilantro and a hint of lime create a memorable take on classic potato salad. By cooking the eggs and potatoes together in your Instant Pot you’ll cut down on steps, dishes and time! Try this recipe out and you may never go back to regular potato salad again.

Instant Pot/Slow Cooker 15 Bean Salad–a variety of dried beans are cooked in your electric pressure cooker or slow cooker and then stirred together with a red wine vinaigrette dressing, red bell pepper, feta cheese and cilantro.

Instant Pot or Slow Cooker Hummus (without Tahini)–you can cook dried chickpeas in a pressure cooker and make your own hummus from scratch. This recipe has simple ingredients, like olive oil, garlic and lemon juice, that you probably already have on hand. Hummus is a creamy and healthy dip that is perfect with crackers or raw veggies.

Slow Cooker or Instant Pot Mashed Potatoes–easy to make and quick to cook, creamy and buttery mashed potatoes made with a tangy Greek yogurt twist.

Slow Cooker Orange Glazed Carrots: the best cooked carrots that you’ll ever eat. This awesome side dish is made in your slow cooker and requires very little hands-on time. They’re glazed at the end with a little orange marmalade which give the carrots an extra special taste. These slow cooker orange glazed carrots make a perfect side dish for any special holiday meal.

Instant Pot Brown Rice Recipe–perfectly cooked brown rice without any fuss made in your electric pressure cooker!

Instant Pot Cafe Rio Black Beans–from dried beans to cooked and seasoned in less than 45 minutes (no soaking required!). These black beans will be a hit at your next Mexican dinner. Use vegetable broth in the place of the water and bouillon.

Instant Pot Cafe Rio Cilantro Lime Rice–this quickly cooked seasoned rice made in you pressure cooker is just like Cafe Rio’s and it makes the perfect addition to any Mexican dish for dinner. Use vegetable broth in the place of the water and bouillon.

Instant Pot Ranch Potatoes–the easiest and fastest potatoes ever! This side dish of cubed yellow potatoes with ranch dressing seasoning and a little bit of butter couldn’t be easier to make but these potatoes will be eaten in no time. The perfect side dish to any meal.

Instant Pot Cilantro Lime Quinoa–if you’re looking for a quinoa version of cilantro lime rice from Cafe Rio look no further. This side dish is healthy and delicious and pairs perfectly with any Mexican meal.

Slow Cooker or Instant Pot White Bean Garlic Hummus–dried white beans are cooked in minutes with your electric pressure cooker and then pureed with fresh lemon juice, garlic and olive oil to make a simple but delicious dip.

Instant Pot or Slow Cooker Spaghetti Squash: this is hands down the easiest and fastest way to cook spaghetti squash. Spaghetti squash is a healthy, low calorie alternative to regular pasta and because it has a neutral flavor it soaks up whatever seasonings or sauce you serve with it.

Slow Cooker or Instant Pot Feta Dill Sweet Potato Mash–creamy mashed sweet potatoes made with garlic, feta and dill for ultimate flavor. This side dish is made in minutes in your electric pressure cooker.

Slow Cooker Green Bean Casserole–a very simple version of your favorite green bean casserole made in the slow cooker. Making this casserole in your slow cooker can free up valuable oven space and also makes this dish very portable.

Instant Pot Homestyle Vegetables–a big pot of red potatoes, carrots and green beans steamed in your Instant Pot in a few minutes. These vegetables make a perfect side dish to a chicken or beef dinner.

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dotumblerworld · 5 years ago

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Lists Of Easy Low Calorie Vegetable Soup Recipe

Vegetables Soup Recipes Anyone Can Make!

Five easy and delicious soup recipes

Final words

#Soup

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