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mar-ruiz · 1 year ago

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Cormac McCarthy, The Art of Fiction No. 223

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This piece is fictional, and intended purely as a parody. It is not intended to communicate any true or factual information, and is for entertainment purposes only.

Interviewed by Bunny Truman

See more from our new Easter issue.

INTERVIEWER

What time of day do you write?

MCCARTHY

I rise at six and work through the morning, every morning, seven days a week. I find the sun has a forlorn truth before noon. The words come unbidden. By early afternoon I have to quit.

INTERVIEWER

Do you find that the intensity of the material makes it difficult to continue beyond a certain point?

MCCARTHY

No, it’s not that. I entertain most nights. In the afternoon you wear the mud mask of your being. And then the guests arrive and you are a new thing. It is the unspoken promise of nightfall. It takes time. Time that hunts you, time that is calamity.

INTERVIEWER

These are dinner parties.

MCCARTHY

Barbecues, mainly. And this is part of it. Calling the dogs in, all limbs and sinew, the vermicular homebound patterns they weave in the scorch of the grass. The glint of the grill in the sun’s fire ellipse, its entirety as it bends toward hyphenate unyielding horizon. I like to soak the mesquite chips for at least half an hour. Then there’s the marinade for the brisket, or the dry rub, the laying on of hands. A replication of primeval violence. In your fingertips the harm of generations, the wish to make right, the failure to cleanse and absturge. Raw matter. Chile ancho, dried chipotles, paprika and salt, pulverized plant and rock, the sad spice and crumble of the earth’s red crust. I put the beef in a plastic bag for two hours before my guests come.

INTERVIEWER

Your guests—these are other writers?

MCCARTHY

The meat is all talk. It murmurs and sibilates. We stand and watch the conflagration of charcoal. The flame maze, the char, the sauce and slaw. In the glowing embers of the mesquite, the old dead wood, you see the incipient sting of godlessness. The smokehouse and the smoke and the burn in your eyes with which to fever it.

INTERVIEWER

Would you say these gatherings have a profound effect on your writing?

MCCARTHY

They are my writing.

INTERVIEWER

What advice would you give, then, to aspiring writers, especially those—and there are many, by now—who don’t wear your influence lightly?

MCCARTHY

Towelettes. Moist towelettes.

To read the rest of this piece, purchase the issue.

https://www.theparisreview.org/the-art-of-fiction-no-223-cormac-mccarthy

#cormac mccarthy #writer's advice #paris review

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survey--s · 3 years ago

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193.

Would you rather have macaroni salad or potato salad as a side dish? Definitely potato salad.

How many pairs of winter gloves do you own? Just one, but I pretty much never wear them. I don’t like gloves, they make my hands all sweaty and I feel like I can’t do anything while wearing them, lol.

Which type of deli meat do you prefer? Pork or salami.

Where'd you go the last time that you took an Uber? We don’t have Uber in our tiny little town, but the last time I took a taxi was about four years ago in Milton Keynes, lol.

How many pounds can you lift on your own? I have absolutely no idea - I don’t do weights.

Which foods do you typically pair with peanut butter? Apples, bananas, chocolate.

Whenever you print something, is it typically in color or black and white? We don’t even own a printer.

What would you put into your own homemade trail mix? Peanuts, cashew nuts, pretzels, chocolate chips, muesli, raisins.

Do you know anyone with two different colored irises? I know several dogs with that condition, lol.

Can you reach the top shelves in your home, or is it a struggle? It’s not a problem for me, but I do struggle to get to the back of the top of the fridge sometimes.

Do you prefer to use headphones or earbuds? Earbuds. Headphones make my ears hurt.

Do you own any complete television series on DVD? Which ones? Neverwhere and Sherlock. I used to have loads more but I left all my DVD’s behind in Suffolk by accident.

Which sneaker do you typically put on first? Whichever one is closest.

What can you see when you glance out the closest window? The recycling, which needs sorting out.

Have you ever participated in any sort of a protest? What was it about? No.

What was the last thing to make you laugh until you cried? I honestly don’t remember.

Toilet paper - are you a folder or a scruncher? I don’t really pay attention - just whatever lol.

If you could own your own business, what would you sell? I own my own business already - I’m a dog walker and pet-sitter, and I also sell 100% natural dog treats.

What's your favorite flavor potato chip? Salt and vinegar, cheese or paprika.

What is one vegetable that you will never eat? Sprouts.

Do you like nuts in your chocolate? Yeah, nuts and chocolate are a really good combination.

Who pinched your butt last? Mike.

What's your favorite way to eat an egg? Baked into something so you can’t even tell that it’s there, lol.

What's your favorite type of seafood, if any? Prawns, calamari and clams.

Have you ever found a hair or a bug in your food? Yeah.

If you had the money to do so, which room of your home would you renovate next? The kitchen needs doing, badly.

Do you have a garage? If so, what's in it? Yeah - loads of MIke’s junk, hahah.

Would you rather play field hockey or ice hockey, and why? Uhh, neither really. I absolutely hated hockey when I was at school.

Have you ever ridden a mechanical bull? Nope, they’re not really a “thing” here.

Do you personally know anyone who is currently incarcerated? Nope, Well, not to my knowledge, anyway.

Have you ever had your glasses broken before? How? Yeah, my mum once dropped them out of the car on a motorway, lol. They’ve also been sat on and have just fallen apart too.

If you have contacts, did you ever have a fear of accidentally poking yourself in the eye? Contacts give me migraines, lol. I tried them once - I never worried about poking myself in the eye but it felt really weird putting them in

Do you have a favorite bird? Penguins!

Who is your favorite superhero? I have no interest in superheroes.

How many of your family member live out of state or in a different country? Most of my family live overseas.

Who does the yardwork at your home? Mike does it. I have back problems and can’t do all the bending/lifting/pushing that’s involved in that stuff.

How often can you not fall back asleep when you're woken up in the middle of the night? I always struggle with that - it normally takes me at least half an hour.

Were you someone who used to enjoy purchasing school supplies? Yesss.

What is one of your favorite childhood memories? Playing imaginary games.

What is something you wish you had insurance on? I have all the insurance I need.

How often do you read a book? (for pleasure) Pretty much never, to be honest. I used to love reading, I just don’t have the brain space for it these days.

Have you ever been skiing before? Yeah, a friend of mine went last week and now I really want to go again, lol.

Would you rather visit a museum or a gallery, and why? A museum - I find art galleries really dull, tbh.

Have you ever skipped school? Not actual school, but I did skip university a fair bit.

Did you attend many sleepovers as a child? Yeah, quite a few.

Who's the last person you got a card for? What was the occasion? My mum for Mother’s day. When's the last time you made a s'more? I’ve never done that before.

Do you remember to use bug spray in the summertime? I don’t really need it. We don’t have loads of bugs here and I rarely get bitten anyway.

Do you have any college loans to still pay off? Yeah, but I’ll never actually do it. They’ll get written off after 25 years anyway.

If you had to teach a class, what would it be about? I’d teach kindergarten or something.

Do you like to go ice skating during the winter? I love ice-skating - I’d go more often if we had a rink nearby, though.

What is your opinion on sex before marriage? It’s much better than waiting until marriage and being disappointed.

Are you typically the heartbreaker or the heartbreakee? I have no idea.

Would you rather read Twilight or Harry Potter? Harry Potter.

What is something you're curious about but never have the courage to ask? There isn’t anything, really.

What could you confidently give at least a 5-minute speech about? Beagles.

Would you rather write on a chalkboard or a whiteboard? Whiteboard.

What's the last concert you attended? I have absolutely no idea.

What was the last compliment you received? What was it? From who? I don't remember.

Is there anyone out there who you truly hate? Nope, life is way too short.

Do you know of any cats who like to play fetch? Yeah, Layla plays fetch lol.

When's the last time you had a bloody nose? A couple of months ago, maybe.

Can you walk on stilts? I wouldn’t know - I’ve never tried.

Can you successfully complete any yo-yo tricks? I could do a few, but I’ve not played with a yo-yo for YEARS lol.

How much of your day is spent listening to music? Barely any of it, to be honest. I have music on in the car but that’s about it. At home I just have the TV on.

Would you enjoy going deep sea diving? I’ve never been, but I would absolutely love it.

How good are you at memory match games? Average, I guess.

Do you like rollercoasters? No, not really. I prefer other kinds of rides.

What electronic would you personally be able to survive without? Uh, the TV I guess as I could use my laptop.

Approximately how many books do you own? Several hundred.

What's the longest the power has gone out in your town? A few hours or so, not long.

Have you ever had your wisdom teeth removed? Yeah, both of my upper ones have been removed but my lower ones require surgery and they’re not bothering me enough to bother with it, tbh.

What's the last thing you complained about? Sparky pulling on his lead - he was WAY over-stimulated this morning.

Can you do a cartwheel? No.

Do you have a favorite day of the week? No, ‘cause all my days are different depending on the week.

How long has it been since you wore a friendship bracelet? Years and years.

Would you rather do mini-golf, laser tag, or midnight bowling? Mini golf or midnight bowling.

Do you prefer bunnies with straight ears or lop ears? Lop eared ones are super cute, I’m not going to lie.

Are you a superstitious person? No. I really don’t understand people that believe in that kind of thing.

What's the last thing that someone else had to help you carry? I can’t remember. Probably a box of treats or something.

Are you ticklish? Very.

Have you ever had to evacuate your home due to natural disaster? Nope, thankfully not. We’ve had some minor flooding but that’s about it.

Do you snore a lot when you sleep? Apparently I do, yeah.

Does going to any type of doctor appointment give you anxiety? Not really. I used to dread appointments but they don’t really bother me anymore.

Do you typically wear belts with your pants? I never wear a belt.

Have one of your parents ever accidentally left you in a store before? Not so far as I can remember, no.

If you were able to know when you were going to die, would you want to know ahead of time? Christ no, absolutely not.

When did you start your first period? I was twelve. The first day of year 8, lol. I had to buy a pad from the hospital where my mum worked as I had nothing else and I told her and asked her not to tell my dad, but she did and I cried, hahah.

Do you prefer pants with buttons or snaps? Neither? lol. 99% of my clothes are just elasticated - mainly legging and jeggings.

Is it okay to color outside the lines? I mean, of course it is, but it really bothers me lol.

What's your favorite number? Thirteen.

Have you ever ridden a unicycle? No.

Briefly describe your last encounter with a Karen. I hate that term. It’s just used to shut women up and it pisses me off.

How much do you tip your waiter/waitress? I don’t tip. It’s not a thing here.

What was your worst subject in school? Chemistry.

#survey #surveys #this took way longer than i thought

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tommyoboe · 4 years ago

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MANCHESTER - PART SIXTEEN.

Things are on the up!

Ever since arriving back in Manchester last Monday, oboe circumstances have improved tremendously.

I do apologise to my Monday student, however, as I spent a good half of our session looking at takeaways to go for, with nothing springing out at me from the slim fridge and cupboard selection I had. Oops!

It was half worth it. No aioli for the calamari but instead some paprika spiced fusilli shaped crisps.

(Snob.)

I reunited with my oboe properly the day after, and I was not convinced of its improvements at first, but as the days went on and I scraped little bits of reed here and there, the sound came into its own.

First I had to deliver in a wind sectional for a repertoire session on Haydn's Symphony No. 104. The first half of the section was pretty embarrassing, even though this did not phase me. I was breathing every other beat and not coming through with the usual standards I uphold myself to. With some adjustments results dramatically improved!

At short notice I decided to complete my deferred formative assessment on the Friday. I can't say I was that happy with how I played, but the feedback I received was lovely and constructive so I'm highly grateful for that. It's reassuring that often I am my biggest critic.

I completed some self-recording later that day and it was at this point I heard my abilities properly return. More importantly I was able to see why this was and take measures that would ensure maintenance of this over the coming days.

What a great feeling as I headed back to Birmingham (absolutely cannot get enough) for the weekend. There a wonderful turkey burger, Galaxy and salted caramel mousse awaited me. What treats.

The weekend was full of indulgence, as it should be. The majority of these were obtained at the King's Heath farmers market, including a steak and ale pie, dark salted caramel chocolate and a chocolate and hazelnut bun.

Then came the usual Sunday visit to our favourite Early Bird Bakery: this time the choices were a chocolate fudge brownie croissant and banoffee cruffin. These were obviously life-changing, and put us in a relaxing food coma, just in time for the much anticipated finale of Line of Duty. Now, I don't know if anyone else thought the same as us, but we were left shouting at the TV as the final credits came round. So many questions still to be answered.

I was greeted on my return to Manchester in the only suitable way: rain. Lots of it. I was soaked upon my return from playing in oboe class, but it was worth it, because I really enjoyed performing well again. I played the whole first movement a Bach sonata with accompaniment, which, after weeks of problems with the instrument and not getting past a bar of Haydn the week before, felt liberating. It's these little things that remind me that I love it. I love playing and performing and the thrill it brings. Ah, yes.

Tuesday was the full orchestra session for Haydn's Symphony No. 104 with Mark Elder, chief conductor of the Hallé Orchestra. It was a morning of mixed energy music wise, naturally so as dinner was approaching at 1pm. However, there was a buzz of excitement to be back in a large space playing music together, with the most players I have experienced since beginning my tenure here in September.

My lesson on Wednesday was superb. I enjoyed engaging with the new music I was playing; taking on great suggestions from my teacher for detail, and having an instrument I had full control of. More of this, please.

Challenging but productive practice has dominated the rest of the week, as well as voting in another election and seeing the fallout down in Birmingham during another weekend with my boy Cameron. That fallout was pretty shit, let's be honest, so all the more reason to indulge once again. Friday teatime we enjoyed fish and chips from the local chippy, and I have to say, it was some of the best fish I have ever had! My contribution was a salted caramel brownie I brought down from one of my favourite Manc coffee shops, Takk. It was the least I could do.

These last couple of days have been more subdued because of the gloomy weather, but we still made the most of our time, grabbing fruity and chocolately coffee from Stirchley's Pause, along with a blueberry cinnabuffin to share. This came before pasta bake for tea; a cute film with cookies and ice cream, and looking at flats in our dream home of Berlin. One day.

Today was yet another Early Bird visit, in which we went for a biscoff cruffin and banana and salted caramel cake. One of the lovely members of staff said 'see you next weekend' as we were on our way out, so looks like we'll have to head back next weekend!

In summary, being back on form when it comes to playing and having heaps of sweet treats has made me a happy boy over these last two weeks. I feel very lucky to be in the existence I am at the moment, so long may this feeling continue.

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hollerace-blog · 4 years ago

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The Shed

One of the salient advantages at growing up at 314 Midfield Avenue was that surprises were many and close between. My dad (and his friends) always seemed to have something in store. Add my mom’s brother, Uncle Buzz, to the mix, and adventure, usually concomitant with fun, was ever on the menu.

That spring Saturday so many years ago stands out. My brother and I awoke to the sounds of carpentry coming from the backyard. Various implements banged in a striking cadence of metal on wood.

Still pajamaed, we raced into the yard, mindless of our grandma’s call to breakfast. We scarfed down her velvety scramblers posthaste. A handful of men worked at the project. Uncle Buzz (a reputed carpenter by trade) led the tradesmen as Dad handled some plans and made measurements.

“IT’S A TOOL SHED. WELL, GONNA BE,” Mom offered. “BUZZ, YOU DON’T NEED A BEER! IT’S GOING FOR NINE!” My mother had a unique way of telling time. For years, I had no idea of actual numerical chronological increments. Our household was limited to a number of phrases that merely approximated real times in hours and minutes. We deciphered code phrases like “going for”; “a little after”; “not quite,” among others.

The concept of a tool shed did little to boost the morale of the Hollerkids, but it’s not every day a new edifice arises in your yard. So, jeaned and sneakered, we ventured out. This foray did not last long, since Buzz delivered yet another hammer blow to a gnarled, already indigo fingernail. A raft of curses ensued, accompanied by Dad ushering us out of earshot. Snagged.

Buzz came to the rescue, proffering his seemingly endless supply of silver coinage for us to go to the matinee at the Marilyn. We celebrated with Milk Duds, Junior Mints and popcorn doused in semi-buttery, mucilaginous petroleum product. A few Roadrunners, some Stooges and jutting-jawed white men shuttling fighter jets in dazzling array kept us at bay for the afternoon.

Back at home, the skeleton was complete. This seemingly massive structure spoke of more than a mere tool shed. My brother and I conferred in our bunks that night, sharing dreams about this mysterious new building.

By the time we got back from Mass the next day, our future shed was just about done. But the mystery lingered on. Over Mom’s paprikas, the subject stayed off the table. After the meal, I noticed Dad had left something behind. It was a clear piece of lucite. A small key dangled from one end. On the plastic, hand-etched in my father’s precise fashion were the words:

CLUB HOUSE AND TOOL SHED

“A CLUB HOUSE!” two boys screamed in concert. We burst out the back door and hit the shed. It was actually a two-room affair; the larger space was for the “club.” Someone had put a couple of old folding chairs and a rickety table about the room.

Somehow, the silent signal made its way to both our noggins. We owned this! No rules! No grown-ups! Nirvana! My brother and I were hootin’ and Holleran. We stomped, danced and otherwise caroused. With nobody trying to simmer us down.

Mom had to drag us out to the real world at suppertime. I made sure to secure the lock; no strangers could violate our Valhalla.

Our fortress was spare. A single, sliding window was the only outlook. To that end, we left the door open most of the time. The wall dividing the shed was made of Homasote, a dismal, gray fiberboard affair, but begging for thumbtacks.

Not to fear. One day, Tom and I retreated to our castle to see some color photos affixed to that wall. Willie Mays, Al Kaline, a crookedly grinning Larry Berra. All these borrowed from Dad’s Sport magazine. We cautiously decorated to our own tastes. A grinning, gapped Alfred E. Newman did not go over well, but remained. For some reason, adults viewed this character as a denizen of some warped Sixties Gehenna.

As school ended in June, we looked forward to quality time in The Shed, as Mom had dubbed it. One day, my brother brought up a touchpoint. “Do we have a club, or what?”

Whoa. The idea of an organized association of any sort was foreign to us. But heck, the Little Rascals had clubhouses. They even put on shows! But what about nomenclature? A cool handle meant everything. We both descended into deep thought. Which didn’t last long.

“I’ve got it!” exclaimed Tom. “The Night Crawlers!” Debate over. We both had seen the sign advertising these varmints at Ted’s Bait Box for years. The moniker was menacing enough, with no swears or other nastiness that might upset adults. Perfect.

Tom voted me president; I voted him sergeant-at-arms. Politics done.

Prospective members became a problem. Word ignited around the neighborhood. I got skinny that guys we didn’t even know—from the other side of the Avenue—were claiming to be members. Of course, Lloyd and Barry Tichey from across the street were charter Crawlers. We had to let in Linda Fortune, who lived in the three-top above the Ticheys. Her dog, Hercules, became our unofficial mascot.

We discussed others. Tom wrote the name of every vaunted associate in chalk on the fiberboard. Inky O’Doul, Johnny Sabo and Swedey Johnson, who was by popular mandate the most popular kid in Park Terrace.

I can’t accurately describe the Night Crawlers as an organization. We never had a meeting. No charter, no dues, no mission statement.

As luck would have it, things eventually went dark. One day, I returned from a sojourn to the local playground (better known as “The Field”). The door to The Shed lay open, as it often did. Only standing in that doorway was one Michael Fanelli.

I could hear him muttering something to my brother, who cowered away. Fanelli wasn’t the most hated kid in the neighborhood; he was just the least liked. He was not of any type other than rodentine. He could have been twelve or sixteen. Black clothing, engineer boots in summer. He seemed to belong to no school or family. .

He was tolerated by the Dirt Kids from Tin Can Alley, mainly because he would treat for candy at United Cigars. Otherwise, no one claimed him as a friend. And I didn’t want him in my backyard.

His mouth was a slash of a sneer as he kept calling my brother “kid” in the snottiest way. I didn’t hesitate. “Clear out, Fanelli,” I said. “Hit the road.”

“Screw you and your crappy club, kid,” said my nemesis. Nonetheless, he shambled down our driveway. I felt Tommy’s sigh of relief in Fanelli’s wake. I clutched him instinctively. He was already tough stuff but I could feel a tremble.

He said, “Fanelli said we had to let him in the club or he’d kick my ass.”I knew the interloper was all mouth and no action. Word was that he would talk trash to guys at The Field and sidle away when anyone had a problem.

I saw no need to consult Bucky Maraglino and Rats Müller about Fanelli bothering my brother, knowing that these older guys would intervene for us. For a while, Fanelli faded.

The Shed served us well that summer. We’d hang out on drowsy days. Our grandmother would make us pitchers of iced tea, levering cubes out of trays to fill an old enameled pot that served as a cooler. Chips and other salt-laden treats were always on hand, and slabs of meat on Wonder were always available for lunch.

Kids would come and go throughout the day. Tom and I ruled over this tiny kingdom. I just enjoyed sitting back, inhaling the still-fresh woodsy aura of the building. I felt safe, protected and independent.

Guys supported us. Wifty Schultz, already a budding artist, dolled up a Newman poster with our club name in two-toned type! Some cool flame decals appeared for window decorations. The space became our castle, our keep. Dad would putter in the tool quarters but pretty much left us alone.

These were heady times, for sure. The days seemed warmer, brighter. The two sturdy maples in our yard brought relief from city heat, slicing sharp sickles of sun that darted through the sparse, dusty patch where grass could find only a timid purchase. In those days of innocent clarity, nothing could stop us. We were indeed Dukes of Earl.

We were fortunate that Michael Fanelli never made a return visit to The Shed. One day, biking up to The Avenue, I peered down an alley behind stores. We used to flip baseball cards back there. I saw Fanelli kicking the wall, his black boots looking odd and scrufty in the heat.

I couldn’t resist, and approached the kid. He looked especially feral; his sneer seemed nastier, more menacing. “They kicked me out of United,” he said. “Caught me stealing.” It was a neighborhood tradition not to nick anything from United Cigars. Old Mr. Kessler, no humanitarian himself, treated the kids with benign neglect.

Fanelli cast his eyes away from me. I was astonished to see he was crying. He said, “I guess I can’t be in your club.” I felt badly for him, for some reason..

“No. You can’t, “ I said. “Not when you threaten to beat up my brother,”

“I didn’t mean nothin’.”

I said, “You should think of that before you open your mouth.” I decided not to make fun of his tears, as much as I wanted to mock him. But I couldn’t resist a final dig. I added, “Just stay away from our house, our club. Or I will kick your ass.”

He shied away, sniveling. I went into United and got a Tru Ade and a couple of Fireballs. I wasn’t sure of any physical prowess over Michael Fanelli. I don’t even know if I ever saw him again.

I rode home and went right to the shed. For some reason, I gave my brother a Fireball and held him close. I said, “Nobody’s gonna bother us anymore. We’re the Night Crawlers.”

Tom and I stood there, clinging to each other, protected by The Shed.

And it was all good.

***

We had a few good summers in that shed. Soon, my brother outgrew me and became MY protector. After Mom sold the house, the new owners tore down The Shed. They also put a statue of a saucy jester in the front yard. That would have driven Dad up a wall.

Many years later, on a visit home from the Left Coast, I stopped by the Sons of Sweden. A lot of the old gang was there; drinks were hoisted; jollity ruled. Some guy I didn’t recognize was reminiscing about the old neighborhood. “Where did you live, anyway?” said Hook Grywalski.

“Barketine Lane,.”said the guy.. This was up on the Hill, a small enclave for the monied set.

Swedey Johnson jumped in, “But you were never a Night Crawler.”

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cuisinebetterdays · 5 years ago

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Vegan ‘Fish’ and Chips.

I’m by no means a vegan or a veggie, I could quite easily eat meat or fish, and dairy every day. My partner is veggie so we often cook veggie or vegan meals together. This is one of our favourites at the moment. Although we usually make this with tofu or halloumi; another good alternative is banana blossom! I came across this by accident in the supermarket so this was the first time we cooked with it. It was really good, don’t be put off by the banana part, as it tastes nothing alike! We will definitely be cooking with this again and one tin is by far enough for two people!

Ingredients:

For the Tartar Sauce:

Vegan Mayonnaise | 1 gherkin | Capers | Parsley | Lemon juice.

Method:

Break up the banana blossom or peel apart into chunky pieces. Add to a bowl and sprinkle with; garlic granules, sea salt, black pepper, smoked paprika, dill and seaweed powder. Cover with warm water and refrigerate for at least 1 hour.

Coat each piece with flour and small torn up pieces or nori sheets (optional) For the batter mix; plain flour, soya milk, paprika, and garlic granules. After coating in the batter fry on each side until golden brown.

For the tartar sauce mix the mayonnaise with finely chopped gherkin and capers. Add salt, lemon and parsley to taste.

Serve with sweet potato or fries and minted mushy peas. Don’t forget the vinegar, lemon wedge and ketchup!! Enjoy!

#banana fish #veganfish #veggiefish

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tcwsotm · 5 years ago

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_Week 10 (exhibition week)

install from Monday 30th 11am to Wednesday 2nd 3pm.

Using Josefine's car, we carted our works from uni an Berhampore, filling up the car at least 4 times with video and sound equipment, plinths, Will and Brianas work, kombucha, power drills, tools, platters and vases and everything else we could possibly need.

We started putting up the vinyl on Monday night, but once all of our equipment was in the space, we were all pretty knackered.

As a subtle nod to what the space used to be, we drew inspiration from the window vinyl of the Robert Heald Gallery

The boys went to class for half an hour to catch Bruce while Josefine and Briana finalised the publications and Josefine sent them to the printer.

We worked tirelessly cutting and folding the cards, even roping our flatmates in that afternoon with the offering of a big cooked dinner and freshly made orange juice.

Day 2 and things were starting to heat up. We got to the space at around 12, straight from class. Having only 1 key amongst the five of us, communication way key as to not end up trapped out. Solomon and Will pulled up, soaked in rain carting the large pallet table Will had made for the space.

James helped with install, drilling screws and helping Solomon set up projectors and monitors.

Many holes were drilled and thankfully none needed to be filled (yet). The first install seemed a success, only minimal re-arranging required.

After hours of playful bickering and tiresome it seemed the day way almost to a close, until Teresa (former Massey student) had been asked to come in and critique our works. She noted that Briana’s sculptures were too close to the wall and needed to come out a little saying Will and Briana’s work felt too disconnected but our floor works could be harmonious if we tried some more installs out.

By the time we left, we'd had far too many beers for what we had eaten that day, and three very different critiques from trusted lecturers and friends. We felt a little confused.

Day 3 was opening day and luckily we were feeling pretty good about where things had left off last night after Teresa's advice.

Solomon and James has a big job ahead for the day; find a ladder tall enough to reach the high ceilings. The lights at the end of the gallery above Sol’s space were too bright overhead a projector and after discussion with the group going though possible resolutions (overhead spotlights over Briana’s work, removing the bulbs or covering with dark paper or plastic) we decided to cover the lights.

Briana decided to stay home to cook. "It'll just take 30 minutes" Josefine had said at 9am. "I'm going to forage for some of these ingredients but you get started on the cooking and roasting, I wont be long and we can whack it all together when I'm back."

if only that's what happened.

Josefine was required on another supply/gear run and so Briana was left at home alone in the kitchen, cooking for more people than they’d cooked for in their life, baking, toasting, roasting, cutting, peeling, slicing, packing and washing dishes, feeling like they’re on masterchef. At least it was all vegan.

Josefine carted kombucha and last minute supplies to the space, Solomon helped foraging mint in the hail storm, Will set to work carting the 100 bottles of beer to the space.

At 4.30pm we were all back at the space.

Cooking up a feed for the night (BRIANA)

Most of the recipes were made up and adapted to hero foraged foods.

Making the food was rather stressful, as I was basically on my own in the flat kitchen the day of the opening trying to make enough tasty food to feed everyone. The food was a really important part of the show as it was an art in itself, showing people how easy and tasty it ca be to make food with foraged ingredients.

These are the recipes I created in retrospect:

Recipes:

Wild garlic hummus with maple roast carrots and miso dressing bruschetta.

yeld to feed a crowd of 50-100 hungry gallery goers.

Wild Garlic Hummus:

-freshly picked wild garlic or onion weed (about a handful, full stem)

- 6 table spoons of tahini

- 3 cans of chickpeas, drained, washed, shelled and boiled for 5-10 minutes.

-3 table spoons of lemon juice

- 1.5 tsp of cumin

- 1 tsp of salt

- pepper to taste

-6 table spoons of cold water

-6 tablespoons of olive oil

Blended together in a food processor, add oil and water slowly during blending.

Maple Roast Carrots:

-10 large carrots, peeled, cut in half and then lengthways. cut into strips or "matchsticks"

tossed in

- 2-3 table spoons maple syrup (roughly)

-3 table spoons olive oil

-sprinkling of paprika

-sprinkling of ground cinnamon

-homemade sea salt and pepper to taste

roasted in the oven for approx. 20-30 minutes, depending on thickness of carrots

(I cut my first batch too thin and unintentionally made carrot chips.)

Cut red onion, toss in oil (and balsamic vinegar if desired) bake for 15 minutes.

Miso Dressing

-2.5 table spoons of white wine vinegar

-2 table spoons vegan/vegetarian miso paste

-2 table spoons finely grated ginger

-2 pinch salt (to taste)

-2 pinch golden sugar

-2 chopped/minced garlic cloves

whisk ingredients together, then add

6 table spoons oil

whisk while adding oil to create a smooth consistency.

To assemble bruschetta:

-Cut baguette into about 7 even slices (5-8cm in length) cut these slices down lengthways to create flat bread bases.

-butter lightly and toast for 3 minutes.

allow to cool completely -slather a good amount of wild garlic hummus on flat side (leave some for dipping crackers later)

-top with a few (5) slices of maple carrot and a couple roast red onion

-drizzle miso dressing over top

-top with a sprig or two of wild chickweed or wild fennel.

enjoy!

To make Apple Mint Cashew Pesto

-first forage apple mint in the hail :(

-360g and unsalted cashew nuts, toasted

-heaps of mint (as much as you possibly can get. about 300g.

-salt to taste

-400g olive oil

-in a blender combine all ingredients, reserving oil until last.

add oil slowly to emulsify.

For the Karengo and WIld Garlic Guacamole

-1-2 handfuls wild garlic, full stem. cut very finely

-1/2 red onion, very finely diced

-2 table spoons fresh coriander, roughly chopped

-3 large (or 4 medium/small) avocados, mashed

-2-3 table spoons lime or lemon juice

-pinch of salt and pepper

in a bowl combine all ingredients, top with

-2 table spoons dried Karengo flakes.

This is a chart of all the gear I’m using and how everything will be connected up. I had a few unsuccessful test runs where playing videos from a usb proved unreliable on certain tvs and projectors over long durations. Due to this I am having to use two laptops and an xbox to play the videos on loop. This means quite a bit of extra gear.

This is a sheet of stickers that I made. I printed off four sheets of these. I was initially intending to cover a laptop in these (apart from the screen) and use that as a way of presenting one of my videos, but I ended up cutting that video from the exhibition because I felt it was too far derived from the other artwork. So these were put on the table with the publications and all of them were given away over the course of the show.

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irisplate9-blog · 5 years ago

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A simple bean salad and a build-your-own tortilla bowl: 20 best vegetarian and vegan recipes – part 3

David Frenkiel and Luise Vindahl’s vegetarian family-style tortilla bowls

For Luise and me, this recipe is all about building our own Mexican-inspired tortilla bowl, but for the kids it’s just another reason to eat with their hands.

We usually keep the ingredients in the bowls on the table quite simple and fresh; a mashed avocado bowl, herb bowl, bean bowl, greens and yogurt. And we have a couple of favourites that we spend a little extra time on – a smoky tomato and walnut sauce, a herby mango and corn salsa, and sweet and spicy cashew nuts.

Serves 4 For the tomato and walnut sauce virgin coconut oil or olive oil 1 tbsp ground cumin 1 tsp ground smoked paprika 1 tsp ground coriander 1 tsp chilli flakes ½ tsp (optional) red pepper 1, seeds removed and finely chopped tinned tomatoes 800g tomato puree 3 tbsp walnuts 150g, coarsely chopped

For the mango and corn salsa ripe mango 1 fresh corn cob 1 fresh red chilli ½, deseeded fresh coriander 1 large handful (30g), leaves picked extra-virgin olive oil 1 tbsp lime juice of 1, to taste sea salt to taste

For the sweet and spicy cashew nuts virgin coconut oil 2 tsp ground cayenne pepper ½ tsp ground cumin ½ tsp sea salt 1 tsp cashew nuts 125g pure maple syrup 1 tbsp

To serve tortilla chips 1 large bag (we prefer organic, GMO-free) ripe avocados 2, stones removed, flesh scooped out red pepper 1, stalk, core and seeds removed limes 2 black beans 1 × 400g tin (or kidney beans), drained and rinsed thoroughly plain thick yogurt 250mlpaprika to sprinkle mixed leafy green lettuce 1 bag fresh coriander

To make the tomato and walnut sauce, heat the oil in a saucepan and add the cumin, paprika, coriander and chilli (if using). Fry, stirring, until the spices are fragrant, then add the red pepper and cook for a couple of minutes. Add the tinned tomatoes and tomato puree and cook for a further 20 minutes, adjusting the seasoning to taste, then stir in the walnuts. Remove from the heat and set aside.

For the mango and corn salsa, cut the mango in half along the stone. Scoop out and dice the flesh. Cut the corn kernels off the cob, finely chop the chilli and roughly chop the coriander. Place all of the ingredients in a bowl and drizzle over the olive oil and lime juice. Season with salt and toss to combine.

For the sweet and spicy cashew nuts, heat the coconut oil and spices in a frying pan on medium-high heat. When fragrant, add the nuts and let them toast for a couple of minutes, stirring frequently. Drizzle over the maple syrup, stir and toast for a further 30 seconds, then remove from the heat and set aside.

When you’re ready to serve, preheat the oven to 200C/gas mark 6. Scatter tortilla chips on a baking tray and bake for 5 minutes until warm and slightly toasted. Check on them often to make sure they do not burn.

Mash the avocado, dice the red pepper, and cut the limes into wedges. Place

all the serving elements in bowls on the dinner table and let everyone build their own tortilla bowl. From by David Frenkiel and Luise Vindahl (Hardie Grant Books, £25)

Simon Hopkinson’s vegan caponata

Simon Hopkinson’s vegan caponata. Photograph: Martin Poole for the Observer

Serves 4 aubergines 2 large (the fat, purple and white Sicilian ones if possible) salt olive oil 5-6 tbsp red onion 1 large, peeled, halved and thickly sliced celery sticks 4, peeled, halved lengthways and sliced into small lengths yellow pepper 1 small, halved, deseeded and thickly sliced red pepper 1 small, halved, deseeded and thickly sliced water 100ml red wine vinegar 3 tbsp sugar 1 rounded tbsp tomato puree 2 tsp raisins 1 heaped tbsp green olives about 12, pitted and halved capers 1 heaped tbsp, drained and lightly squeezed dry freshly ground white pepper pine nuts 1 heaped tbsp

Peel the aubergines and thickly slice into half rounds. Spread them out on a kitchen surface and sprinkle with enough salt to season generously. Gather them up in your hands, mingle together in a colander, place upon a plate and leave to exude their juices for at least 40 minutes.

Meanwhile, using a frying pan, and in four separate stages, quietly stew the onion, celery, yellow and red peppers separately, each in 1 tbsp of the oil, until softened and only just coloured. For the fifth stage, wash and dry the aubergines and similarly soften in olive oil. Place all five vegetables in a bowl and mingle together.

Now add the water, vinegar, sugar, tomato puree and raisins to the frying pan. Bring to the boil and simmer for several minutes until lightly thickened and the raisins have plumped somewhat. Stir in the olives and capers and tip the entire contents of the pan into the bowl of vegetables. Gently heat the pine nuts in a dry frying pan until golden brown. Add them to the caponata, season with pepper to taste and check for salt. Lubricate with a little more olive oil if you think it warrants it and serve at room temperature. From by Simon Hopkinson (Quadrille, £9.99)

Nigel Slater’s vegetarian salad of beans, peas and cheese

Nigel Slater’s vegetarian salad of beans, peas and cheese. Photograph: Jonathan Lovekin/PR

Among the charcoal and garlic of midsummer’s more robust cooking, a quiet salad of palest green can come as a breath of calm. Last June, as thousands joined hands around Stonehenge in celebration of the summer solstice, I put together a salad of cool notes – a bowl of appropriate gentility and quiet harmony.

Enough for 4 shelled broad beans 250g shelled peas 400g ciabatta 4 small slices olive oil a little salad leaves 4 generous handfuls mint leaves a good handful vegetarian hard cheese 8og, in thin shavings

For the dressing lemon 1 olive oil (fruity and peppery) 4 tbsp balsamic vinegar 1 tsp

Put a pan of water on to boil, then salt it lightly. Cook the beans in this, drain them, then rinse in cold water. Put more water on and cook the peas. Drain them and mix with the beans. Both peas and beans will need barely more than a couple of minutes if they are small and sweet.

Make the dressing by dissolving a good pinch of salt in the juice of the lemon, then using a fork to beat in the olive oil, balsamic vinegar and a grinding of black pepper (alternatively put all the ingredients in a screw-top jar and shake).

Toast the slices of bread on both sides and tear them into short pieces. Drizzle a little olive oil on to each one, then shake over a light dusting of sea salt.

Toss the salad leaves and mint in the dressing, then add the peas, beans and cheese shavings. Tuck in the toasted ciabatta and serve. From by Nigel Slater (Fourth Estate, £30)

Nigel Slater’s vegetarian bucatini with spinach and courgette

Nigel Slater’s vegetarian bucatini with spinach and courgette. Photograph: Jonathan Lovekin for the Observer

Serves 2 Rinse 200g spinach, removing any tough stems. While the leaves are still wet, cook them for a minute or two in a pan with a tight lid, so they soften in their own steam. If you are worried about them sticking, add a tablespoon or two of water. As soon as the spinach has wilted, plunge it into a bowl of iced water to stop it cooking, squeeze it dry with your hands, then roughly chop it. Bring a pan of water to the boil then add 125g sugar snap peas, let them cook for 2 minutes then remove and drain them.

Bring a large pan of water to the boil, salt it, then cook 200g bucatini or other thin pasta for about 9 minutes till just tender, and drain.

Cut 1 large courgette into thick slices and then into quarters. Melt 30g butter in a shallow pan then add 2 tbsp olive oil. Fry the courgette for 3 or 4 minutes until it starts to colour, then add the spinach leaves and the cooked sugar snaps. Roughly chop a small bunch of parsley and add it to the vegetables.

Pour 25ml double cream into the vegetables and combine it gently. Let it simmer for a minute then pour it over the drained pasta and toss together gently. Garnish with lemon and pass round a bowl of grated vegetarian Italian hard cheese.

Yotam Ottolenghi’s vegetarian root vegetable pies

Yotam Ottolenghi’s vegetarian root vegetable pies. Photograph: Martin Poole for the Observer

The filling is also delicious on its own, as a vegetarian rice topping. These are also great reheated and eaten the next day, so don’t be afraid to make the whole batch if there aren’t six of you to eat them first time around.

Makes 6 plain flour 240g, plus extra for dustingunsalted butter 190g, fridge-cold, dicedsoured cream 60g olive oil 3 tbsp curry powder 1 tsp caraway seeds 2 tsp black mustard seeds 2 tsp ground cardamom ½ tsp onion 1 large (180g), roughlychopped green chilli 1, deseeded and finely choppedthyme leaves 1 tbsp, choppedgarlic 2 cloves, crushed baking potato 1 small (160g),peeled and cut into 2cm dice carrot 1 medium (100g), peeled and cut into 2cm dice parsnip 1 medium (100g), peeled and cut into 2cm dice vegetable stock 250ml butternut squash ½ small (250g), peeled and cut into 2cm dice caster sugar ¼ tsp mature cheddar 120g (vegetarian cheddar is readily available), coarsely gratedcoriander 15g, chopped egg 1, beatensalt and black pepper

Place the flour, butter and soured cream in a food processor, with 1 teaspoon of salt, and work until the mixture comes together. Transfer to a lightly floured work surface and gently knead for 1 minute, adding a little flour if needed, until soft and malleable. Wrap in clingfilm and leave to rest in the fridge for 30 minutes.

Place a large lidded sauté pan on medium–high heat. Add 2 tablespoons of oil and, once hot, add the curry powder, caraway seeds, mustard seeds and cardamom. Cook for just a few seconds, stirring and making sure the spices don’t burn, before adding the onion, chilli and thyme. Cook for another 4 minutes, add the garlic and cook for another minute, stirring. Add the potato, carrot and parsnip, stir and then pour in the stock. Reduce the heat to medium, cover and cook for 5 minutes. Add the squash, sugar, ¾ teaspoon of salt and a generous grind of black pepper, and continue to simmer, covered, for 10 minutes, stirring from time to time, until the vegetables are cooked through and most of the liquid has evaporated: you should have about 3 tablespoons of liquid left; add a little water if needed. Uncover, remove from the heat and set aside to cool totally before stirring in the cheese and coriander.

Preheat the oven to 200C/gas mark 6.

Use the remaining oil to brush the sides and bases of an extra-large 6-hole muffin tin (each hole should be 6cm wide and 4cm deep). Line the bases with circles of baking parchment and place the tin in the fridge. Roll out the pastry 2–3mm thick, cut out 6 circles, 14cm in diameter, and press down into the tin. Trim the edges, reusing the spare pastry to roll out for a second time. Cut out 6 more circles, 8cm in diameter – these will form lids.

Fill each pie with about 120g of filling, brush the rims with egg and place the lids on top. Pinch the edges together securely, brush the lids with the remaining egg and prick each pie with a fork in a few places. Allow to rest in the fridge for 10 minutes. Place in the oven and bake for 30–35 minutes, until golden-brown. Remove from the oven and set aside for 5 minutes before serving warm or at room temperature. From by Yotam Ottolenghi (Ebury Press, £27)

Source: https://www.theguardian.com/lifeandstyle/2018/jul/25/best-vegan-vegetarian-recipes-yotam-ottolenghi-nigel-slater-pies-pasta-salads

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

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brushdish47-blog · 6 years ago

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Cilantro Lime Chicken Taco Salad with Creamy Baja Catalina Dressing

After a busy weekend, this week has been back to the grind. Our administrative assistant broke her RIGHT wrist last week and being both right handed and fully reliant on her hands at work – work has been a bit chaotic this week in her absence. I hope she’s back to good soon not only because work isn’t the same without her but also because we neeeeeeed her!

Pulling double duty at work helps me keep organized – because organized I am not. Posting a weekly menu online each week might leave people to believe otherwise, but I’m pretty far from organized. Unfortunately.

This is becoming much more evident as my hockey team captain skills are being put to the test on week one of the season: 3 missing players to find skill level-appropriate subs for and I’m responsible for finding someone willing to run the scoreboard…for a 9:15pm game on Sunday. What ever did I sign myself up for?

Glad my life-life has been smoother sailing with a week back to business: workouts, family meals, and lots of snuggles on the couch after dinner – my personal favorite part of the day. I’ve made several winning recipes this week and the kids have been pretty good about trying everything….which always makes for more peaceful meal times.

I whipped up the marinade in just a few minutes one morning and let our chicken marinade away all day. After work, grilling and assembly were quick and easy, making it a perfect weeknight meal. I wasn’t so sure about the dressing – ketchup, yogurt…I don’t know. Seemed a little different in a questionable but not necessarily bad way.

Low and behold, this salad was BOMB.COM. For real, I’d bet just about anything on the fact that no one could find a salad to top this salad. Not up for salad? Just make the chicken. Vegetarian? Skip the chicken and enjoy the loaded salad and that delicious dressing. Uh-may-zing. Enjoy!

Cilantro Lime Chicken Taco Salad with Creamy Baja Catalina Dressing

Author: Nicole Morrissey

Prep time: 20 mins

Cook time: 18 mins

Total time: 38 mins

Serves: 6 servings

Ingredients

Cilantro Lime Chicken:

2 cups loosely packed cilantro leaves and stems

6 garlic cloves, peeled

6 Tbsp freshly squeezed lime juice

¼ cup olive oil

2 tsp chili powder

2 tsp ground cumin

2 tsp onion powder

1 tsp smoked paprika

1 tsp salt

1 tsp black pepper

1 tsp sugar

¼ tsp cayenne pepper

2 lbs boneless, skinless chicken breasts

Creamy Baja Catalina Dressing:

¼ cup ketchup

¼ cup red wine vinegar

3 Tbsp sugar

¼ cup low-fat mayonnaise

¼ cup low-fat plain Greek yogurt

1 Tbsp reserved Cilantro Lime Marinade

Salad:

2 large heads romaine lettuce, chopped

1 pint cherry tomatoes, halved

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained

¾ cup shredded sharp cheddar cheese

2 avocados, chopped

1 cup tortilla chip strips

Instructions

In a mini food processor, combine the cilantro, garlic, lime juice, olive oil, and spices (chili powder through cayenne pepper); pulse until smooth. Set aside 1 tablespoon of the marinada and refrigerate for use in dressing. Transfer to a gallon-sized ziplock and add chicken; turn to coat chicken completely. Allow to marinade in the refrigerator for at least 2 hours or overnight.

In a small bowl, whisk together all dressing ingredients until smooth; set aside.

Preheat grill to 400 degrees F. Grill chicken for 7-9 minutes per side or until cooked through; remove to a cutting board and allow juices to settle before slicing against the grain into thin slices.

Meanwhile, place romaine in a large bowl and drizzle with dressing. Toss well to coat using tongs. Add tomatoes, beans, corn, cheese, avocado, and tortilla strips; gently toss to combine. Divide salad into 6 portions and top with sliced chicken.

Nutrition Information

Serving size: ⅙ recipe Calories: 588 Fat: 26.2 Carbohydrates: 49.3 Sugar: 15.0 Sodium: 801 Fiber: 13.7 Protein: 43.2 Cholesterol: 90

3.5.3251

Be well,

Source: https://preventionrd.com/2019/05/cilantro-lime-chicken-taco-salad-with-creamy-baja-catalina-dressing/

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industry5566-blog · 4 years ago

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Gourmet Foods

How to roast pumpkin seeds without having any added butter or oil. Because it can be difficult to separate the endosperm envelope from the shell, consuming the whole sunflower seeds 11cm —shell and all—will make sure that all zinc-containing portions of the seed get consumed. A 2011 animal study found that pumpkin seeds, together with linseed, may be helpful in stopping diabetic complications , such as high cholesterol and blood sugar levels. Add 2 cups of water and 1 tablespoon of salt to the pan for every single half cup of pumpkin seeds. However, current studies on laboratory animals have shown the ability of ground pumpkin seeds, pumpkin seed extracts, and pumpkin seed oil to improve insulin regulation in diabetic animals and to avoid some undesirable consequences of diabetes on kidney function. The recipe can be simply doubled or tripled based on how many seeds your pumpkin yields. Make homemade granola with a mixture of nuts, pumpkin seeds, and dried fruit. Season pumpkin seeds with nearly something from your spice cabinet. Makni M, Sefi M, Fetoui H et al. Flax and Pumpkin seeds mixture ameliorates diabetic nephropathy in rats. Bake for 15-30 minutes, or until the seeds are deeply golden. Bake for about 40 minutes, turning the seeds each five minutes or so. You don't have to turn each and every seed individually, just scoop them up and flip a entire spoonful at a time. Just as with any other meals that you might buy in the bulk section, make sure that the bins containing the pumpkin seeds are covered and that the shop has a good product turnover so as to guarantee the seeds' maximal freshness. The researchers concluded that pumpkin seeds could have a advantageous effect on sexual overall health status. These seeds are fantastic merely seasoned with salt, but if you're feeling adventurous, you can definitely add other seasonings. five. Pumpkin seeds can increase the immune program. We really like pumpkin seeds. Add a lot more salt if you would like your seeds to be saltier. Preheat oven to 300°F and line a baking sheet (or two, depending on how a lot of seeds you have) with parchment paper. A mix of roasted white poppy seeds and honey was well-known with wealthier Romans. Best off your preferred fall soup, like this roasted garlic sage pesto pumpkin soup, with spiced pumpkin seeds for further deliciousness. Meet the fall dessert trifecta—roasted pumpkin seeds, fresh coffee grounds, and melted dark chocolate, all combined into 1 dreamy snack cluster. four. Bake in a pre-heated oven at 300 degrees Fahrenheit for about 45 minutes or until the seeds turn a golden-brown colour. Wash the seeds and lay them out on a baking sheet overnight to dry. Pumpkin seeds include Serotonin, a neurochemical, which is also identified as nature's sleeping pill. In South America, the reputation of pumpkin seeds has been traced at least as far back as the Aztec cultures of 1300-1500 AD. From the Americas, the popularity of pumpkin seeds spread to the rest of the globe by means of trade and exploration over numerous centuries. Roasted pumpkin seeds can be stored in an airtight container for up to 2 weeks. Purchase pre-roasted seeds, rinse off any excess salt, and stick to these recipes for a snack you'll crave much more than white cheddar popcorn (seriously). The seeds are scrumptious served warm from the oven. Chewing on raw pumpkin seeds with the shells on can also put undue stress on your teeth. Pat the seeds dry with a towel. Pumpkin seeds are 1 of the richest sources of Zinc which supports your physique in numerous techniques, such as eye and skin health, sleep, mood, immunity and insulin regulation. Pumpkin seeds are edible, flat, oval-shaped green seeds. Prime salads with pumpkin seeds. In the bowl of water with the pumpkin seeds, give them a good agitation. The most frequent species of pumpkin used as a source of pumpkin seeds are Cucurbita pepo, Cucurbita maxima, Cucurbita moschata, and Cucurbita mixta. Pat seeds dry with a paper towel. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your selection. We provide organic and standard seed in diverse colors, sizes, and shapes whether or not you grow at a industrial scale or are choosing pumpkin seeds for planting in a home garden, we have a selection of options to meet your wants.

Stony Brook has been operating with Martin Farms in Brockport, N.Y., a squash and pumpkin grower, to increase its cultivation of oilseed pumpkins and to use the specialized gear imported from Austria to harvest the seeds. Modest pumpkin seeds could toast in about five minutes or so, huge pumpkin seeds could take up to 20 minutes. The seeds have higher levels of vital fatty acids that aid preserve wholesome blood vessels and decrease unhealthy cholesterol in the blood. Also, the seeds are an outstanding supply of amino acid tryptophan and glutamate. Other micronutrients located in pumpkin seeds also aids to boost the texture of the hair and make it sturdy. They are broadly used in Mexican cooking and are a well-liked roasted snack there. There is technically a difference among the pumpkin seeds you pull out of your pumpkins before carving Jack-lanterns each and every Halloween, and pepitas, which are smaller and greener in colour. Some individuals do a rapid boil in salt water before roasting for added crispiness, but we never usually have time for that so our recipe takes the seeds straight to the oven. Some men and women use pumpkin seeds in baking, as an ingredient for sweet or savory bread and cakes. Tiny pumpkin seeds could toast in around 5 minutes or so, while huge pumpkin seeds may take up to 20 minutes. Pumpkin seeds are packed with magnesium, which is an essential mineral required for the formation of bone. Pumpkin seeds have been found to include sterols. Spread pumpkin seeds onto the ready baking sheet, creating positive they are in a single even layer. They're mainly clean at this point, which is fine since they have 1 more chance to clean up. Add the largely clean seeds to a pot of boiling salted water. Some men and women swear by boiling or soaking the seeds in salt water to make them additional crispy following baking. Pumpkin seeds are the only seeds that are alkaline-forming, generating them an excellent addition to overly acidic diets. Pepitas (a.k.a. pumpkin seeds without having shells) are the ultimate garnish. We provide certified organic pumpkin seeds for pie pumpkins, jack ' lantern pumpkins and specialty pumpkins. If you want to jazz up your pumpkin seeds, sprinkle with spices such as smoked paprika, cumin, or chile powder ahead of they go into the oven. Whole, roasted pumpkin seeds in their shells contain about 5.2 grams of fiber per serving, although shelled seeds contain just 1.8 grams. Test Kitchen tip: Do not be concerned if you have some pumpkin pulp clinging to the seeds. Plants that have a close connection to the soil are typically unique sources of mineral nutrients, and pumpkin (and their seeds) are no exception. Our specialists located that stirring the seeds from time to time promotes even browning. Components: Gluten-free of charge rolled oats, pumpkin puree, cashew butter, honey, maple syrup, dark chocolate chips, pumpkin seeds, chia seeds, pumpkin spice. In addition, experimental studies recommend that certain phytochemical compounds in pumpkin seed oil might have a role in the prevention of diabetic nephropathy (diabetic kidney illness). Various pumpkins, distinct seeds: Pumpkins aren't the only winter squash with seeds. And you can manage the quantity of salt by how significantly you add to the water and how long you boil the seeds. Nonetheless, roasting or baking pumpkin seeds can make the shells more bearable to chew and lessen the adverse effects. These seeds are a common ingredient in Mexican cuisine and can also be eaten as a snack raw or roasted. two Boil pumpkin seeds in salted water for ten min: Measure the pumpkin seeds in a cup measure. Pumpkins are indigenous to the Americas but soon became popular all through the planet as a snack meals. Tossed with antioxidant rich spices and herbs, pumpkin seeds pack a complete-food punch, keeping us both wholesome and happy. I advocate about 1 Tbs of coconut oil per cup of seeds. Roasted pumpkin seeds are a excellent source of potassium, and higher in protein — in addition to being super delicious. 1 such snack that you can usually appear up to is pumpkin seed.

Roast in preheated oven for 20-30 minutes, stirring each ten minutes, or till the pumpkin seeds are golden brown. From boosting immunity to helping your mood, pumpkin seeds supply a lot of prospective perks. Sprinkling pumpkin seeds on top of this hearty cooked dish add a small extra texture and tends to make a enormous distinction. The much more dry the seeds are, the greater they will roast. Food For Life utilizes organic pumpkin seeds to produce nutritionally dense breads and English muffins. Remove from oven, and stir in pumpkin seeds. Scoop the seeds from your pumpkin and transfer to the colander. Pumpkin seeds are a rich supply of healthful fats, fibers and a variety of antioxidants that are advantageous for the heart. Some people out there claim that you need to dry pumpkin seeds overnight prior to roasting. Pumpkin seeds are a supply of zinc (WHFoods, 2014). You may be wondering, Do you have to clean pumpkin seeds before roasting?” Yep. Spread the seeds out evenly and lightly spray with olive oil spray and season with salt to taste. I actually liked the notion of boiling in salted water. This healthy snack recipe is simple to make at property and a exciting project to get the kiddos involved. Sicilia T, Niemeyer HB, Honig DM et al. Identification and stereochemical characterization of lignans in flaxseed and pumpkin seeds. Whole roasted, unshelled pumpkin seeds contain about 10 milligrams of zinc per 3.5 ounces, and shelled roasted pumpkin seeds (which are often referred to pumpkin seed kernels) contain about 7-8 milligrams. If you happen to be really in a rush, you can roast” your pumpkin seeds in the microwave. This chart graphically particulars the %DV that a serving of Pumpkin seeds offers for every single of the nutrients of which it is a great, extremely great, or excellent supply according to our Meals Rating System. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from every thing else. A one-ounce serving of pumpkin seeds consists of nearly 20% of the Daily Worth (DV) for magnesium and zinc, and 10% of the DV for copper. And although more research is required, some research have identified a optimistic relationship between pumpkin seeds and bladder function. The seeds' zinc content material might also support male fertility, as low zinc levels have been tied to reduced sperm top quality. When roasted for longer than 20 minutes, a number of unwanted modifications in fat structure of pumpkin seeds have been observed by meals researchers. A Healthful Snack: Pumpkin seeds are a wealthy supply of protein, dietary fiber, iron, potassium, and other nutrients. Clean the pumpkin seeds by removing them from the pumpkin, and then choosing any big chunks out. Pumpkin seeds can be readily available in the retailers all about the year. Add pumpkin seeds to wholesome sautéed vegetables. The lignans in pumpkin seeds (such as pinoresinol, medioresinol, and lariciresinol) have also been shown to have antimicrobial—and specifically anti-viral— properties. If you'd like to get creative with this recipe for baking pumpkin seeds, mix it up by trying different spices. Right here are six important pumpkin seed perks, and some straightforward ways to incorporate them into your meals and snacks. Even though you can get roasted pumpkin seeds from most supermarkets and wellness food stores, it's enjoyable, swift and straightforward to make your personal with fresh-out-of-the-pumpkin seeds (specifically if they come from your extremely own home-grown one). Return to oven and bake for ten much more minutes, or until the syrup clings to the seeds and they are crisp. The health advantages of pumpkin seeds consist of decreasing the risk of prostate cancer, improving body metabolism, lowering inflammation and arthritis pain, promoting kidney overall health, relieving anxiety, lowering cardiovascular illness danger, and strengthening bones. Pumpkin seeds make an superb vegetarian source of these beneficial fats In specific, pumpkin seeds supply alpha-linoleic acid, or ALA. Pumpkins had been as soon as a staple food in the Americas and it is believe they were first farmed with beans, corn and sunflowers.

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obsessivelydetailedrecipes · 5 years ago

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Beef Chili

Reading time: 10 minutes

Prep time: 1 hour

Stove-top time: 2-5 hours

Serves 8 or so, keeps well.

Dried chiles: 6 ancho, 4 guajillo, 2 pasilla, 0-6 chile de arbol

0-2 chipotles in adobo

0-1 fresh cayenne peppers (or 0-2 fresh jalapeños)

½ pound bacon

4 pounds chuck roast

1 large onion

6 cloves garlic

1 cup brewed coffee

⅓ disc Mexican hot chocolate

Beer: 1 bottle stout or porter; 1-4 bottles pilsner

Salt

and optional fixings

In Northern California, at least when (and among those with whom) I was growing up, chili was a bean soup, usually with tomatoes and other unpredictable vegetable ingredients, typically very bland. I was relieved to learn the dish is much better elsewhere. In Texas, it usually doesn’t have any beans, but always has beef and, sensibly and unlike in California, chiles. It’s different everywhere, though. In Cincinnati, they put in on spaghetti.

I won’t pretend any authority to say what ought to be considered chili, except that it better have some fucking chiles in it. “Chile” is the Spanish spelling of a Nahuatl word, which I’ll continue using here, to describe, of course, what we Americans also call peppers—all the capsiceae, most notably capsicum annuum, comprising the bell pepper, jalapeño, serrano, cayenne, and more. So, if you make a bean and tomato soup and add enough paprika, I guess I won’t fight you if you want to call it chili.

But you shouldn’t. “Chili con carne” definitely originated in what is now Northern Mexico and Texas as a peasant food made from beef and chiles. Like most stew, it made use of the otherwise less desirable parts of an animal by cooking them slowly for a long time. The beef fat and tough cuts of meat provided calorie density, while chiles had the dual purpose of adding lots of flavor and cheap bulk. Dried into bricks, it was also a trail food, called the “pemmikan of the Southwest.” It seems to me there would not have been a lot of use for beans or tomatoes in this context.

That’s really a historical semantic dispute though, not a culinary one. If chili is better with beans, we should put beans in it. But, in my opinion, it isn’t. This chili, modified from a recipe by Lisa Fain, Homesick Texan, is by far the best chili I’ve ever tasted, and frankly one of the best things I’ve ever eaten.

Ingredient notes

There’s a reason we use dried chiles. Drying concentrates the contents of the cells in the fruit walls and produces lots of complex, desirable flavors. But I like a little fresh chile in the mix too, to liven it up. I picked cayenne, but if you can’t find fresh cayenne, or if you just want a more vegetal note, go for the jalapenos. If you are trying to minimize spiciness, half a bell pepper would do fine here too.

Speaking of which, you should know that if you use my maximum quantities above, your chili may be much too spicy for most people. If you want to make it milder, by degrees, cut the chiles de arbol first, then the cayenne, then the chipotles. Even if you use none of those, you’ll still get a pleasant kick from the guajillos and pasillas. If you or your guests prefer zero spiciness, cut those also. Add anchos to get your quantity back up to at least a dozen chiles. (The anchos are not at all spicy.) A lot of the complexity of flavor comes from the variety of chiles, though, so you are losing something with every type of chile you omit.

It’s tempting to shortcut quality when adding things like coffee and beer to a stew, but I recommend against it. I brew a pretty strong cup of dark roast for the coffee. Porters can be made with all different kinds of spices, so if you go that route for your dark beer, it may have a noticeable influence on your flavor. I prefer stout, so that I have total control over which spices go in my chili. I personally use an oyster stout for my dark beer, but Guinness is fine. For my light beer I like a crisply hopped pilsner, like Trumer, or Peroni.

Chuck roast is usually from the shoulder and neck of the cow. Anything labeled shoulder steak, chuck shoulder, or even pot roast or stew meat should be fine. Don’t trim the fat.

Prep

Preheat an iron skillet over medium heat.

Remove the seeds and stems from the dried chiles. For larger, drier chiles, the seeds are just rattling around in there; you can pop the stem off and just shake them out. For the wetter ones, probably anchos, you may have to pick the seeds out more carefully. Try to preserve as much of the flesh of the chile as you can.

Heat the prepared chiles for a few minutes on either side in the skillet. Leave it totally dry; no oil or water. You may have to do this in batches, but when you’re done, throw them all in and add enough water to submerge them. Remove from heat, cover, and leave to soak in the warm-to-hot water.

Cut the bacon into smallish pieces, skinny lardons, half-inch squares, or whatever. Cut the onion in a medium dice. Halve your fresh chile(s) and remove the seeds, then cut in a fine dice. Peel the garlic and pound it into a puree, or just put it through a garlic press.

Cut the chuck into cubes. I prefer larger cubes, about an inch, because I think they benefit from the tissue breaking down more slowly as we stew them. However, there’s an argument to be made for smaller cubes, even as small as ¼ inch, so that we get more flavor from the Maillard reaction in our initial browning. There’s no significant impact on the texture of our chili: either way, the meat will be mostly broken down to fibers by the time we’re finished.

Stewing

Cook the bacon over medium heat in a large heavy pot until crispy. This will be your chili pot, so a large dutch oven is good if you have one. Remove the bacon with a slotted spoon and set it aside, leaving behind as much fat as you can. We will add the cooked bacon back to the chili in a moment, but it’s not too important, so snack on it as much as you want.

Adjust the heat to somewhere between medium-low and medium-high; the larger your cubes of chuck, the higher the temperature. Add the chuck and cook, stirring occasionally and/or turning the cubes, until slightly browned on all sides, 5-10 minutes. Remove with a slotted spoon (again, leaving the fat behind) and set aside.

Add the diced onions to the pan and cook over medium-low heat, low enough that you won’t brown the edges, high enough that they won’t take forever to cook. Salt them generously. Cook until translucent, about 10 minutes. Add the diced fresh chile and garlic and cook for another 1 minute, stirring constantly.

Add back in the beef and bacon, along with 1 cup of coffee and 1 bottle (12 ounces) of your dark beer. Grate in the chocolate. Add water if necessary to cover the meat by about an inch. Turn the heat to high and watch closely. Reduce the heat to the barest simmer immediately when it boils.

After your chiles have been soaking for at least half an hour, drain and rinse them. Discard the soaking water; it will be very bitter. Throw the rinsed chiles in a blender along with the chipotles. Blend them into as smooth a slurry as you can, then stir them into the chili along with a few generous pinches of salt.

Check the temperature and the level of liquid every fifteen minutes or so. You should maintain the barest simmer, and keep the meat covered by about an inch. Add water (or more dark beer, to taste) when necessary. It may look thin and brothy, but it will thicken a lot before we’re through. Taste it about once an hour for salt.

After at least two hours, preferably about four, turn off the heat and let cool to room temperature. There’s nothing wrong with eating it now, but it will get better and better over the coming days. Put anything you don’t eat in the fridge.

Reheating and Serving

I think the chili is best three or four days after you first stew it. It should keep a week or more in the fridge, and it freezes fine. Whenever you’re ready to serve it, give yourself half an hour to reheat it slowly on the stovetop. It will probably be quite thick, even once it’s heated to serving temperature. Add the pilsner as your liquid to get the consistency you want. It can be better a little soupier, for example, as a tortilla chip dip, or a little thicker, for example, to put on a chili dog.

You can be as simple or as elaborate as you like with the fixings. It’s great simply served in a bowl with warm soft tortillas or chips, or you can put it on top of french fries, hot dogs, or Fritos. It’s usually offered with a garnish station, commonly including chopped scallions, cilantro, sour cream, and shredded cheddar, jack, or cotija cheese. This chili is delicious on its own, but it is nice to have at least something fresh to brighten it up, if only a little diced white onion.

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sunbus45-blog · 6 years ago

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A simple bean salad and a build-your-own tortilla bowl: 20 best vegetarian and vegan recipes – part 3

David Frenkiel and Luise Vindahl’s vegetarian family-style tortilla bowls

For Luise and me, this recipe is all about building our own Mexican-inspired tortilla bowl, but for the kids it’s just another reason to eat with their hands.

For the sweet and spicy cashew nuts virgin coconut oil 2 tsp ground cayenne pepper ½ tsp ground cumin ½ tsp sea salt 1 tsp cashew nuts 125g pure maple syrup 1 tbsp

Mash the avocado, dice the red pepper, and cut the limes into wedges. Place

all the serving elements in bowls on the dinner table and let everyone build their own tortilla bowl. From by David Frenkiel and Luise Vindahl (Hardie Grant Books, £25)

Simon Hopkinson’s vegan caponata

Simon Hopkinson’s vegan caponata. Photograph: Martin Poole for the Observer

Nigel Slater’s vegetarian salad of beans, peas and cheese

Nigel Slater’s vegetarian salad of beans, peas and cheese. Photograph: Jonathan Lovekin/PR

For the dressing lemon 1 olive oil (fruity and peppery) 4 tbsp balsamic vinegar 1 tsp

Toast the slices of bread on both sides and tear them into short pieces. Drizzle a little olive oil on to each one, then shake over a light dusting of sea salt.

Toss the salad leaves and mint in the dressing, then add the peas, beans and cheese shavings. Tuck in the toasted ciabatta and serve. From by Nigel Slater (Fourth Estate, £30)

Nigel Slater’s vegetarian bucatini with spinach and courgette

Nigel Slater’s vegetarian bucatini with spinach and courgette. Photograph: Jonathan Lovekin for the Observer

Bring a large pan of water to the boil, salt it, then cook 200g bucatini or other thin pasta for about 9 minutes till just tender, and drain.

Yotam Ottolenghi’s vegetarian root vegetable pies

Yotam Ottolenghi’s vegetarian root vegetable pies. Photograph: Martin Poole for the Observer

Preheat the oven to 200C/gas mark 6.

Source: https://www.theguardian.com/lifeandstyle/2018/jul/25/best-vegan-vegetarian-recipes-yotam-ottolenghi-nigel-slater-pies-pasta-salads

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ketohc · 6 years ago

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Best Keto Chips Recipes For You

We all know the many benefits of a keto diet and are motivated to the new changes in our dietary habits. However, transitioning isn’t as easy, especially if you are on a high carb restricting diet. Usually, people think of a keto diet as something that is very restrictive, and you have to consume a lot of fat and protein.

The most difficult part is giving up on your favorite foods, especially those kept you company during late nights while completing school projects or presentations for office meetings. One of those things is chips. There aren’t many healthy keto friendly options available in the market and the ones that they are, are very expensive.

Chips that you have been eating until now are majorly made of starchy vegetables and are fried in oil that isn’t the healthiest for consumption. What is more disturbing is that after these vegetables and corn tortillas are sliced, they are dipped in different types of chemicals to preserve them for longer time, make them tasty, and enhance their color. Eating these chips puts you at a higher risk of lifestyle-related disorders like hypertension, hyperlipidemia, liver and renal issues, and cardiovascular dysfunctions.

One serving of 15 potato chips gives you 160 calories of energy that comes from 15 grams of net carbs and only 2 grams protein and 10 grams of fat.

What Chips are Low in Carbs?

Luckily, you don’t have to give up completely on your favorite salty snack. There are several high fat and high protein options made from foods other than starchy vegetables. Here are some low-carb chips that make ideal and healthy keto diet snacks:

1. Kale Chips

Kale is a superfood, so its chips are going to be equally good. One serving of 15 kale chips contain 2.7 grams of net carbs and are usually baked olive oil, which is a healthy alternative to sunflower oil. Read the label carefully so that you don’t pick up something that it contains trans fats, sodium, or preservatives. Kale chips come in a variety of flavor but stick to salt as it doesn’t contain added sugar.

2. Pork Rinds

When you think of a perfect keto snack, the first one that comes to your mind is pork rinds. It is a delicacy made from a pig’s skin and is roasted or fried in pig fat. Go for the roasted variety because frying reduces the quality of pig fat. The cooking process shrinks the size considerably but gives it a lingering flavor.

It is enjoyed as pork cracklings, scratching, or greaves in the United Kingdom, chicharron in Spain, and kaiings in South Africa. An ounce of pork rinds contains 152 calories of energy, 15 grams of fat, 17 grams of protein, and no carbs at all. It is a rich source of sodium but on a keto diet, it is a good thing as your body loses a lot of sodium during the first weeks.

3. Raw Vegetables

There is nothing like eating raw vegetables, which are full of essential vitamins, minerals, and bioactive molecules. Zucchini, celery stalk, and cucumber are great snack options. You can eat it with peanut butter or almond butter.

4. Pepperoni Chips

The sound of crispy pepperoni chips is so delicious. It is smoky, salty, and just the right satiating snack you need. Made from crispy pepperoni is available in supermarkets readily or you can make them on your own using Italian sausage. You will get 73 kcals of energy that comes from 3.5 grams of fat, 9.3 grams of protein, and 1 gram of net carbs. It is also a good source of sodium, containing over 550 mg, but that shouldn’t be a concern.

What Chips Can You Eat on the Keto Diet?

You can eat all the variants we just mentioned along with keto chip recipes that we are going to tell you today. Our aim was to ensure that the keto recipes are high in fat, extremely low in carbs, and offer a fair amount of protein. Make sure that you sprinkle a good amount of salt on these chips so that you don’t experience the keto flu.

Sodium will help you minimize symptoms of the keto flu, which mainly occur because of excessive water loss and electrolyte imbalance.

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How Do You Make Keto Chips?

Here are six best recipes you can use to make different types of keto chips:

1. Low-Carb Keto Tortilla Chips

This recipe is a hit among picky eaters because it is made entirely of choose. It is not only tasty, but also a bomb of energy that will keep you full for at least a couple hours.

For this recipe, the ingredients you need include:

Shredded mozzarella - 1 ½ cups

Almond flour - ½ cup

Flaxseed meal - 1tbsp

Salt - ¼ tsp

Black pepper - ⅛ tsp

Recipe

Preheat the oven to 375 degrees Fahrenheit. Take two large baking sheets and line them up with a parchment paper.

Melt cheese in the microwave or a double broiler. If you are using a microwave, put all the cheese in a large bowl and heat for one minute. Stir it and stick in the microwave for multiple 15-second periods until it is completely molten.

Take out the bowl and add all other ingredients into it.

Cut the dough into two equal parts and roll them into a rectangle.

Cut the sheet into squares or rectangles and place them on the baking sheet. Make sure they aren't touching one another.

Bake for up to 15 minutes and flip them once after eight minutes.

Store them in airtight containers. Make in limited quantities because they last only up to three days. You can eat it with guacamole, homemade salsa, or a cheese dip. One serving is ⅙th of the total recipe output. It contains 147 calories of energy, 10.9 grams of fat, 9.2 grams of protein, and 2.6 grams of net carbs.

2. Crispy Keto Cheddar Chips

Crispy keto cheddar chips make the perfect party snacks. They are easy to make and go well with any type of dips.

For this recipe, the ingredients you need include:

Cheddar cheese - 4 cups

Salt - ½ tsp

Garlic powder - ½ tsp

Onion powder - ½ tsp

Paprika - ¼ tsp

Chili powder - ¼ tsp

Cumin - ¼ tsp

Recipe

Preheat the oven to 375 degrees Fahrenheit. Line a baking tray with parchment paper and keep aside.

Mix the shredded cheese and all spices along with salt in a large bowl and mix them together.

Spread out the mixture on the baking tray evenly and stick it in the oven for 20 minutes. Flip it over midway into the heating process.

Take out the cheese as soon as 20 minutes. Place it on a cool surface, like the kitchen island countertop.

Once warm, use a pizza cutter to cut the cheese tray into triangle or square pieces. Separate the pieces and let me cool off completely.

They last well up to four days but make sure you store the pieces into airtight containers. One serving of crispy keto cheddar chips is ¼ of the total output. It contains 403 calories of energy, 32 grams of fat, 28 grams of protein, and 1 gram of carbs.

3. Simple Parmesan Chips

Simple parmesan chips are a three-ingredient recipe that is difficult to resist. If you are running late for work but want to make something healthy while getting ready, this is the keto recipe you should pick.

For this recipe, the ingredients you need include:

Parmesan cheese - 1 cup

Coconut flour - 4 tbsp

Dried herbs of your choice - 2 tsp

Recipe

Preheat the oven to 375 degrees Fahrenheit. Line a baking tray with parchment paper and keep aside.

Mix the three ingredients together. We absolutely love adding rosemary, but you can add oregano, pepper, or thyme. You can add a mixture of all these herbs too.

Scoop out a spoonful of the mixture and place it on the baking sheet. Make sure they are far away from each other so that they don’t blend.

Bake it in the oven for 15 minutes and flip them midway.

Take out of the oven and let it cool and solidify.

Store them in airtight container as they last for up to four days. One serving is ⅓ of the total output. It contains 233 kcal of energy, 14.5 grams of fat, 19.6 grams of protein, and 2.7 grams of net carbs. You can serve it with all types of high-fat dips.

4. Spicy Nacho Cheese Cucumber Chips

Before starting keto, you would have never imagined turning juicy a cucumber into crispy and tasty chips. You will need a dehydrator for this recipe. These chips take a bit of work but so does keto diet. You can make in bulk and store in the refrigerator for up to five days.

For this recipe, the ingredients you need include:

English cucumbers - 2 pieces

Onion powder - ½ tsp

Smoked paprika - ½ tsp

Garlic powder - ½ tsp

Dehydrated minced onions - 2 tsp

Chipotle chili powder - 1 tsp

Pepper - ¼ tsp

Salt - ¼ tsp

Shredded cheddar cheese - ¼ cup

Parmesan cheese - ¼ cup

Recipe

Mix all spices together in a small bowl and set aside.

Cut the cucumbers into thin slices using a knife or a grater.

Roll the cucumber slices into the spice mix or sprinkle a little on top, whatever you like.

Take out the dehydrator and set the temperature to 135 degrees Fahrenheit. Keep it inside for up to six hours so that it is completely crisp.

One cup of the chips will make one serving. It contains 46 calories of energy, 2.5 grams of fat, 3.9 grams of net sugar, and 3.1 grams of protein.

5. Sour Cream and Onion Cucumber Chips

We all love sour cream and onion potato chips, so it was a must to include its variant in this list of healthy keto chips. These chips also require a lot of work and long hours inside a dehydrator, but you can make in bulk quantities and store for a couple weeks.

For this recipe, the ingredients you need include:

English cucumbers - 4 pieces

Extra virgin olive oil - 2 tbsp

Buttermilk powder - 1 ½ tbsp

Onion powder - 1 tbsp

Dried minced onion - 1 tbsp

Dried dill - 1 tsp

Garlic powder - 2 tsp

Stevia - 2 tsp

Recipe

Thinly slice the cucumbers and coat them with extra virgin olive oil.

Mix the spices and other ingredients in a bowl together.

Put the cucumber slices in the dehydrator and sprinkle the mixture over it.

Cover it properly and leave it in the dehydrator for up to six hours or until you achieve the crispness you want at 135 degrees Fahrenheit.

One cup of chips makes one serving of the recipe. It will give you 44 calories of energy along with 3.7 grams of fat, 4.2 grams of carbs, and 0.8 grams of protein

6. Almond Butter Cabbage Chips

Cabbage isn’t something most of us like to eat, raw or cooked but we ensure you, these chips are soon going to be your favorite. The vegetable is also high in dietary fiber and easily takes flavors of spices.

For this recipe, the ingredients you need include:

Almond butter - 4 tbsp

Fish sauce - 1 tbsp

Hemp seeds - 2 tbsp

Garlic cloves - 2 in number

Avocado oil - 4 tbsp

Cabbage - 2 lbs. cut into 3" pieces

Recipe

Mix all spices and other ingredients in a bowl, excluding cabbage.

Keep whisking until you get a smooth, runny liquid. If you feel the paste is too think, add a teaspoon or two of water.

Add the cabbage pieces into the bowl and mix well until all are coated evenly.

Put them in the dehydrator for up to six hours at a temperature above 145 degrees Fahrenheit.

The cabbage chips stay crispy for up to four days if you store in an airtight container. This recipe makes eight servings, so divide it into eight portions to get one serving size. It will give you 158 calories of energy, 12 grams of fat, 5 grams of net carbs, and 3.6 grams of protein.

You can use these recipes with other vegetables including radish, zucchini, bell peppers, celery leaves, and eggplant.