#but toss on some chilli and spring onions too....

[chronicowboy]

living in an ingredients household when you know how to live in an ingredients household is actually great for snackers

[stygiantarot]

Autumn Kitchen Witchcraft

(Originally taught on The Alexandria Archives 10/26/2019) Witchcraft in the kitchen is the art of combining a food or drink process and magical intention and correspondences. Whether it be by stirring, cutting, heating, kneading, or even chilling! Anything you make can be imbued with intention by deliberate actions or the combination of flavors you add. Correspondences doesn’t have to mean a specific ingredient; it just needs to be a specific association.

Ways of doing this:

spices, herbs: adding ones that have specific correspondences to what your intention is

stirring energy in or out: drawing and banishing with your own motions and personal energy

kneading energy into dough

cutting or brushing on sigils

letting an element do the energy work: the heat of a stove top or oven, the chilling of a fridge or freezer, the brewing of a kettle or crockpot

When it comes to Autumn it’s about the celebration of harvest and the warmth you bring into the house in dishes rather than outside temperature. There are a lot of ways to do this and many intentions can be focused on: health, prosperity, creativity, luck, love, etc.

The best way to incorporate the energies of Autumn is to think about what the season means to you in the kitchen. Is it about the rich warmth of stews and soups? The umami flavors of root vegetables? The scent of spices like cinnamon, clove, nutmeg, cardamom? The texture of caramelized apples, onions, or squash? Is it about certain drinks like cider or mulled wine?

And even if you don’t have memories of specific Autumn associations or you live in an area that doesn’t have a classic sort of change into a fall season; build your own! What helps you sort of wind down for the day? What gives you comfort and peace? That is the sort of food you should be focusing on. Much like spring and summer are about light, energizing and crisp foods; fall and winter are about those richer, unctuous and warming flavors. Foods that you want to curl up with and be lazy; enjoy at a slow pace while Netflix babbles in the background. Pair with a movie marathon and the company of a loved one or pet.

Easy Autumn kitchen witchcraft:

Carving a pumpkin and roasting the seeds (toss with salt, pepper, olive oil, garlic or paprika powder and a touch of Worcestershire sauce)

Mulling cider or wine (use a coffee filter for the mulling spices for easy cleanup!)

Crockpot stews and soups

Spiced cookies like molasses or gingersnaps

Herbed (or pumpkin or apple!) butter with a simple loaf of homemade bread

Roasted fall veggies like potatoes, squash, pumpkin, onions, eggplant, cauliflower, broccoli, Brussels sprouts

When it comes to more elaborately planned Autumn kitchen witchcraft, you might plan a special multi-course meal on a specific day where you have extra time to spend in the kitchen. It doesn’t have to be Master Chef level- even just a simple starter of homemade bread with a spread and pasta with homemade sauce (or “jazzed up” jarred sauce- no shame!) and cupcakes for dessert counts!

Don’t discount the chemical changes! Think about the intention you are going for and what would be the best method to achieve that, element-wise. I wouldn’t make a frozen dessert to bring luck or wealth into your life- you’re more likely to freeze it in its tracks! But if you’re looking to freeze an illness or soothe grief or a heartbreak- a chilly dessert is just the thing. I wouldn’t use a stew or soup for banishing or cleansing; those flavors have to meld and heat low and slow and draw everything together. Think about the action of the dish and the action of your intention and plan accordingly!

Let’s not discount the emotional feel of a dish either. Food is love; food is memory; food is home; food is the soul and heart and head all wrapped up. It can be a complicated relationship for sure. But it can also be a rewarding one if you approach it from the direction you most need.Feel free to start with teas that have a more Autumn flavor. Build into simple raw snacks like apples, pears, salads, nuts, seeds. Feel how the season gives light and love to your body as it fuels it. You don’t need to create a decadent high calorie meal in order to reap the feelings of fall.

Autumn is also a great time to try out some fermentation sided witchcraft. The life cycle of nature is winding down- mushrooms are rampant in forests, fallen trees soften and feed the ground. You could begin a bread starter, a mead or beer, or make some pickles! Or of course; there’s always fire cider! ( https://blog.mountainroseherbs.com/fire-cider ). Preparing to avoid illness and discomfort during the colder months is an inherent part of the shift in kitchen witchcraft as well.

Don’t push yourself too much; often cooler temps and less sunlight makes the desire to spend a lot of time in the kitchen mixed at best. That’s okay. It isn’t a competition or a race. A simple cup of tea or even a glass of water can be set in the windowsill for a moment to charge with the fall energy before drinking. Still counts! A piece of toast or a bowl of cereal can have honey swirled onto it with intent (think about making an infused honey with spices or herbs!). Still counts. As I say; you are the Witch, you are the Power, you are the Magic.

The rest is just the plating presentation of what’s already a fantastic meal.

(Fall fruits and vegetables list: https://www.thespruceeats.com/fall-fruits-and-vegetables-2217704)

[the-cooking-english-student]

Summer Bean Salad

As a student, I always try to make food that does not cost too much. Very often, I will try to cook from stuff I have in my kitchen.

A few months ago I saw Florence Pugh doing an Instagram live where she made a Bean Salad out of canned beans. I tried it, of course adding some other ingredients, and it was a big hit!

It really is so easy to make, does not require too much time, and it can be made the night before. Realistically, you could spend less than £10 for all of the ingredients.

It is a practical dish as she mentioned that you can use any type of canned beans you have or would like to include. So if you have chickpeas and pinto beans, or not, or you would rather have some butter beans, then there you go. It is your preference that counts.

Below the cut, you will find the recipe and description of my preference.

For the salad:

1 can chickpeas

1 can red kidney beans

1 can black beans

0.5 yellow onion

1-2 spring onions

1-2 cloves garlic

Olive oil

Red wine vinegar

Chilli oil

Chives

Parsley

Salt and Pepper, to taste

Rinse off the beans and add them to a large bowl.

Finely chop your yellow onion and spring onion and mince garlic.

Add all of the ingredients into the large bowl and toss together.

For the flavour, it's your decision really, adapt to your preference.

Advice: Cover the bowl and leave in the fridge for about an hour. I like my salad cold.

Tell me what you think and if you fell in love with it as much as I have.

[nancypullen]

Still Here

There’s been absolutely nothing noteworthy happening here on the Pullen spread, hence the lack of notes.  My days have been filled with making silly cards, cooking...so much cooking...and betting on trees. Yep,  I’ve been checking our tree line daily and waiting for the first one to unfurl its leaves and turn green.  We have a winner and spring has officially sprung.  I say that with full knowledge that tomorrow night we’re supposed to dip back down to 28.  Spring is temperamental, but she’s still here.  We’ll be in the 70′s on Easter Sunday.  So, parkas and sandals, right?  We were lucky to escape the flooding that damaged so many homes and businesses in Wilson County last week, and the tornadoes missed us too, so I won’t complain about a few chilly nights. In  more cheerful news, the mister has a few free days so we’re going to zip down to Florida and visit my mom.  Yippee!  Now that we’re all vaccinated we can visit and have fun without worrying about making anyone sick.  It’s long overdue.   It will be a quick visit but I think we all need it. The mister has a paid sabbatical during the month of October and we have been working up itineraries for a worthy trip, and trying to plan for all scenarios.  Best case is that by October life has mostly returned to pre-covid status and we’re free to travel to Europe, Mickey is more hopeful than I am about that.  Plan B is Iceland, right now they’re open with some restrictions and we could accommodate those.  It would, however, be a shorter trip because we’d be traveling around in a camper van rental and it would be a whole deal. Iceland is also pricey. That trip sounds like an absolute blast to me, but Mickey says it wouldn’t be as relaxing for him.  Pretty sure I’m the one that would be cooking on a camper stove, but whatever.  It’s his sabbatical, he earned it, and I want him to be happy. If there’s another surge and international travel is out, he’s talking about going back to Acadia and running around Maine again.  We all know that these trips are planned around his photography and if it’s Maine he wants, then Maine he gets. I have no objection to Maine in October, it’s beautiful...and full of lobster.  I’m hoping that by mid-summer we’ll know where we’re headed and can make solid plans.  Other than watching trees (it’s more fun than watching paint dry) and dragging out our suitcases to head out of town, we’re just marking days.  Each day takes us a step closer to normal, so hallelujah!  Since a picture us supposedly worth a thousand words, I’ll sum up our recent days with photos. Spring color!

Cooking, always cooking.  We eat a TON of vegetables.  If I can substitute a veggie to make a dish healthier, I do. This super quick and easy dinner is the mister’s current favorite.

I’m not kidding when I say it’s quick, you can have this on the table in 15 minutes.  I use frozen riced cauliflower and start that in one skillet.  A little salt and pepper, and a scoop of frozen peas make it tasty.  I cook it just long enough to get most of the moisture out and then toss some shrimp into a second skillet. I cook the shrimp for a couple minutes on one side, then flip them and add about a quarter cup of Bulgogi or Korean BBQ sauce.

It’s so yummy and you’ll swear you’re eating rice. I also roast a lot of spaghetti squash.  It’s tasty in a variety of ways, but a good ol’ pasta sauce with meat never fails.  This sauce was chunky with veggies and I used very lean ground turkey. A little grated Romano cheese on top makes it just right.

 My current favorite also uses lean ground turkey.  I use taco seasoning when browning the meat, and while it cooks I drain and rinse a can of black beans and simmer them in a little sauce pan with diced onion, cumin, and water. Mmmm.  Then I pull out another bag of frozen riced cauliflower and throw it in a skillet.  A little chili powder and salt, and some fresh cilantro if you have it (I didn’t this time) and you’re in business.  Dice up some tomato, scallions, whatever you’ve got (avocado!) and make yourself a burrito bowl.  Not only does this bowl offer big flavor, it’s healthy and so filling.

 Have I shared these dishes before?  It feels like I have.  The days are a blur. If I’m not cooking I can usually be found at my desk making silly cards. This may be the one that best reflects my soul.

I say it to these knuckleheads several times a day.

They keep me entertained. I sent this one out in celebration of spring.

Spring also brings out all of the door-to-door salesmen.  I hung this on the door but it doesn’t stop them. 

I think the best photo of the week is actually just a screen capture from my phone.  Mickey had done a home sleep study to see if perhaps his window rattling snores could be a problem...I mean, other than for me.  He strapped everything on and the data was sent to a doctor who then called him in for a consultation.  He sent me a text as he left the appointment and I wanted to know the diagnosis.

Imagine my relief that he just needs a cpap machine.  The new models are small and nearly silent, so I may have peaceful nights ahead. 

And on that note, I do believe I’ll take myself off to soak in the tub and get ready for bed.  Sweet dreams to you. Stay safe, stay well. XOXO, Nancy

[ohshecooks]

Salmon Laab (Larb)

Larb, a boldly flavoured Laotian dish, often combines minced chicken, minced pork or other minced meat with dried chillies, spring onions, shallots, fish sauce, lime, fresh herbs and nutty toasted rice, which you can make yourself or find at Asian markets. 

The dish also works with fish. In this quick fish version with raw salmon - thinly sliced, then topped over with the tossed herbs and dressing with gentle sprinkle of toasted rice. Serve with sticky rice, small wedges of green cabbage, cucumber spears or lettuce leaves.

DRESSING

1 Tbsp fish sauce

1 ½ Tbsp Lime juice

1 small clove garlic, finely grated

pinch salt

1-2 tspn sugar

Tbsp paedek (optional)

2 stalks of lemongrass, very thinly sliced

Desirable amount of Chilli flakes, to taste

Salad

175g sushi-grade raw salmon

3 sprigs coriander

3-4 leaves sawtooth coriander

4 stalks of spring onion, chopped

2 kaffir lime leaves thinly sliced

Handful of mint leaves

2 Tbsp red onion or shallots, short julienne

3 birdseye chillies, chopped

1 Tbsp toasted rice powder

METHOD

Make the dressing: Combine all ingredients in a small bowl and set aside.

Assemble:

Slice the salmon thinly and arrange the pieces flat on a plate, making sure the pieces are touching.

Combine the herbs, onion and chillies in a small bowl.

Stir the toasted rice powder into the dressing, then pour most of the dressing over the herbs, reserving a little bit for a final drizzle.

Toss the herbs and place on top of the salmon, arranging it however you like. Pour the reserved dressing over the rest of the salmon - you don’t need to use all of the dressing if it looks like too much; you can always add more later.

Garnish with some extra herbs and red onion, then serve immediately. 

(The lime juice will continue to cook the salmon like a ceviche if you don’t serve it quickly, so don’t assemble the dish until ready to serve!)

[asianadjacent]

麻婆豆腐 aka “Mapo Tofu”

If you’ve eaten Chinese food, whether the white people version of Chinese food, or actual food from Sichuan (it’s a province in China, read a map), you will definitely have come across this famous dish. Despite its popularity on Chinese restaurant menus everywhere, a good version is hard to find as the spice levels are usually toned down to cater for weak palettes (or bowels).

Because this dish is so popular, every household will have their version of how they make it. My mum definitely makes it differently to how I do it and our family isn’t even from the Sichuan province. I can’t even imagine how many versions of this dish and recipes exist.

No matter what the recipe, the core ingredients are Sichuan peppercorns, which gives the dish the numbing sensation and doubanjiang (豆瓣酱), a spicy, fermented broad bean chilli paste that is often used in Sichuan food for seasoning instead of soy sauce. There will be recipes that also include black bean paste but I’ve kept it out of mine for simplicity.

Also, this dish is traditionally cooked with ground pork but I’ve often substituted it with shiitake mushrooms when I want to make it vegetarian or vegan friendly. (You’re welcome)

A good Mapo Tofu dish to me is piping hot, spicy but not kill your grandma spicy, numbing and citrusy, fresh and fragrant - all with a hint of sweetness. It’s not about making it unbearably spicy, it’s about finding the delicate balance between these very dominant ingredients.

To find that balance for your palette, play around with the amounts below to suit your personal taste. If you want more spice, add more chillies or Sichuan peppercorns. Toggle between sweet and savoury with sugar and doubanjiang. If you like it a bit more garlicky, go for it. After all, you’re the one eating the dish at the end of it.

One final note, you must eat this with a bowl (or three) of steamed white rice. You simply cannot enjoy this dish without it. If you serve this with anything else other than rice, you are dead to me. 

Good luck.

麻婆豆腐 aka “Mapo Tofu”

Servings: 4-6 Cooking time: 35 minutes

Ingredients

2-3 tablespoons cooking oil (I used rapeseed oil but sunflower or any other neutral oil will do)

2 teaspoons sesame oil

6-8 dried red chillies (ground)

2 tablespoons Sichuan peppercorns (ground)

1 fresh red chilli (finely diced)

3 cloves garlic (finely diced)

4cm piece of ginger (finely diced)

150g minced pork or shiitake mushrooms (remove the stems and dice the caps)

Splash of Shaoxing wine

2 tablespoons doubanjiang (spicy bean paste)

1 cup water or stock

450g silken or regular tofu (cut into 1 inch cubes)

2-3 teaspoons cornstarch (mixed with 50 ml of cold water)

1 tablespoon sugar (or to taste)

Salt (to taste)

1-2 spring onions for garnish (finely diced)

Preparation

Grind the dried red chillies and Sichuan peppercorns into a spice powder. You can use a mortar and pestle or spice grinder. (I used a spice grinder to be lazy and save time)

Finely dice the red chilli, garlic and ginger, set aside.

Heat up a frying pan with cooking and sesame oils. When oil is hot and shimmering, add the dried red chilli and Sichuan peppercorn spice powder. Once the spice powder has bloomed (when you can smell it in the air) after about 30 seconds, add the fresh red chilli, garlic and ginger. Fry for a minute until fragrant.

Add the minced pork or shiitake to the pan, be sure to season with salt to draw out the moisture. This will help brown the meat or mushrooms. Once brown, deglaze pan with Shaoxing wine (or some water if you don’t have any) and add the doubanjiang. Stir it in well and let it cook for a minute.

Pour 1 cup water or stock and chuck in the sugar. Now you let it all sit and let it all come together for a minute or two just to let the sugar dissolve and for the flavours to develop. Play around with the sugar and salt levels to taste at this stage. If it’s too salty, add more sugar. If too sweet, add a bit more doubanjiang. Additional note: If you don’t have stock or stock cubes and you’re making the vegetarian version of this, take the shiitake stems you removed during prep and add them to a separate pot with water and a bit of salt before you start the rest of the recipe. Bring that to a boil and let it simmer for an instant mushroom stock!) 

When it all tastes right to you, throw in the tofu and stir in the cornstarch mixture. Cook for 3-5 minutes, the cornstarch will thicken up the sauce after a few minutes. If the sauce is looking a bit too thick, add some extra water and cook for slightly longer. When it reaches the consistency you want, add most of the spring onions and toss gently.

Plate it up, garnish with spring onions, extra Sichuan peppercorn powder and sesame oil if you want.

Eat with all the steamed white rice in the world.

Enjoy.

[thatpearcegirl]

Simple tasty korean-inspired greens

This recipe was a priority. I make these greens all the time. Pretty much any Asian-inspired dish gets a side of this- they’re so intensely green and pretty and tasty and go with everything- even just over some rice when you need a quick light meal.

Shamelessly an approach taken from Maangchi, whose videos I watch obsessively when I feel sad and is so skilled, knowledgable and relatable.

For one serving, easily scalable

Ingredients:

Most any kinds of green vegetable! Examples:

1 handful of

Spinach

Bok choy (pictured)

Swiss chard

Broccoli

I haven’t tried it but I bet celery would be good

Seasoning:

1½tbsp dark soy sauce

1tsp sugar

1tsp sesame oil

1 small clove garlic

Prep:

Put all of the seasonings apart from the garlic into a medium-sized bowl. Grate the garlic into a fine paste (or just mince very finely) and add, stir well to combine with a fork until the sugar is mostly dissolved.

Separate the leaves of any bok choy. Break broccoli into small, evenly sized florets. Chop any particularly large leaves into more manageably sized pieces (about twice mouth size pieces since they’ll shrink).

Vegetable cooking:

Bring a pot of water to the boil. Add the vegetables, submerge and stir briefly, then leave to wilt- less than 1 minute for spinach and bok choy, maybe 2 minutes for broccoli.

Remove and add to a strainer and immediately run under cold water to shock them- this will stop the cooking and help them maintain their green colour.

Drain excess water and add the vegetables to the bowl with the seasonings, and toss with a spoon or your hands to coat well. You can leave them to sit a while in the seasoning to make sure they really take it up, but I’m a very impatient person.

That’s it! You’re ready to go! It really is that simple.

You might be wondering: Jules, aren’t those veggies a little cold by now? The answer is: yeah they’re lukewarm, but that doesn’t bother me too too much, especially if I’m about to put them on a hot dish. But if you want you can easily microwave them for 30 seconds to heat them up a bit without sacrificing too much of the texture.

Tips:

I like to use light brown granulated sugar but any sugar is good- I bet you could use rice syrup or other sweetener too if that’s what you had

Generally I love to top veggies with some of the following: fried garlic chips, chilli crisp, sesame seeds, spring onions. They’re all super tasty (and pretty to boot) and can really turn a bowl of vegetables into an interesting meal on a budget.

[healthyworthyofficial]

20 Ways With Tinned Tuna

Way earlier than Lockdown, if I noticed a particular on tinned tuna, I might replenish. Why? Because tinned tuna is a flexible, ready-to-eat, good-for-you protein. And it might usually kind part of my work-day desk lunch rotation. In truth, I saved tins of tuna in my desk drawers for emergency lunches! So, to be trustworthy, when tinned tuna specials got here on throughout Lockdown (5 for R65 — I’m looking at you Woolworths), I purchased in…

Now in the event you consider tinned tuna, I guess you'll be able to consider perhaps 3, Four or 5 methods you should utilize it… however 20? I’ll admit, it was a stretch for me too… But then I began remembering recipes my gran would make once we had been youngsters. And recipes from the Jewish aspect of my household (as a result of in case you don’t know, you can't combine milk and meat, ie: no cheeseburgers for you)… So, right here, a complete checklist of recipe concepts that includes tinned tuna. READ MORE: 5 Delicious Lockdown Recipes That Won’t Need A Trip To The Shops

1/ Tuna-mayo sandwich

Okay, let’s begin basic right here. Tuna and mayo are a successful mixture. How to fancify this up? Add a squeeze of lemon juice, some freshly — and finely — shopped spring onion or crimson onion. Serve it on 100% rye toasted in sizzling olive oil with layers of chopped tomato and lettuce. YUM.

2/ Tuna-avo sarmie

Orrrr on rice truffles… Okay, so it is a WH HQ fave, particularly now when it’s avo season! Easy sufficient: mush one ripe avocado and mix it with one tin of tuna. Spread on sandwich bread or on rice crackers or in butter-lettuce leaves (relying on what number of carbs you’re chopping…) and munch. Why that is such a success: avos are actually good for you and full of vitamins. Yes, they're excessive in fat — the great type although — and once we’re speaking getting in nutrient-dense energy, avos trump mayo.

3/ Egg-mayo sarmie with tuna

Brunch you say? Who has the finances for salmon on this financial system anyway? Now once I grew up and we used to go on street journeys — all the youngsters squeezed at the back of a bakkie — my gran used to make egg-mayo sarmies. Easy sufficient: you boil the eggs, you mash with mayo, salt and pepper and unfold on a sarmie. Now, we already know eggs and tuna work nicely collectively, because of the French and recipe quantity 5. So why not double up on that good protein and add some tuna to the combination? It works! READ MORE: Yummy Vegan And Gluten-Free Healthy Chocolate Cereal Bars Recipe

4/ Basic tuna salad

Think of this extra like a inexperienced salad with tuna thrown on high. This is de facto what it’s about: you could have some salad substances and also you wish to add some protein. Oh, hey there, handy tin of tuna! Simply add on high with a primary olive oil and balsamic vinegar combine.

5/ Salade Niçoise

A way more intentional and fancy salad made handy by the ready-made tuna. This salad has the next fundamentals: tuna, boiled egg, olives, tomatoes, child potatoes and inexperienced beans. There are variations of this salad that embody lettuce, anchovies and capers… Mix it up as a lot as you want! It’s certain to maintain you fuelled for a busy day forward.

6/ Chopped Israeli-style tuna Salad

Think Israeli-style chopped salad: all the things chopped into same-size 5mm cubes. Tomatoes, carrots, peppers, cucumber… and chickpeas! It’s a leafless salad with a whole lot of crunch. Now add tuna and a few scrumptious avo (once more, chopped into little cubes) and you've got a filling dish that’s full of all the great things.

7/ Tuna salad wrap

Take recipe no.Three above and place all of the substances right into a wrap.

8/ Tuna salad wrap with mealies and mayo

The above recipe bulked up with flavour. I don’t know why sure combos work… Like Tuna and corn aka mealies. But they do! So combine your tuna with some mayo, add corn kernels, then wrap with greens in a big tender tortilla.

9/ Warm tuna pita

In a bowl, mix chopped celery, chopped crimson onion, tuna and mayo. Layer this right into a pita. Add grated cheese of your alternative (have you ever heard of Eatlean Cheese?). Bake within the oven for 10 minutes till the cheese has melted. This is critical consolation meals. Salad on the aspect non-obligatory.

10/ Tinned Tuna (not) Tartare

A play on the French delicacy, you should utilize the rules to assemble a similar-looking dish, simply with tinned tuna. Use finely chopped avocado as the bottom, then layer with chopped child rosa tomatoes, layered on high with tinned tuna. The secret is to decorate the substances beforehand. A beautiful lemony French dressing will do nicely, with some seasoning. Top with leaves and herbs, and serve. Thin slice of toast non-obligatory.

11/ Tuna pasta salad

A quite simple dish I used to make once I was a pupil, tuna-pasta-salad takes the instance of recipe 4 (primary tuna salad) and combines it with mayonnaise and penne pasta. It retains within the fridge for 3 days and it’s simple to pack in a Tupperware. It’s not very fairly to take a look at, however it’s easy and tastes good.

12/ Lemony zesty tuna pasta

A really quick-and-easy recipe that may be served heat or at room temperature the following day. What you want: lemon (zested and juiced), olive oil, garlic, 1 tin of tuna and a few pasta of your alternative, plus herbs of your alternative (parsley is an efficient one). Make it fancier: add wilted child spinach to the combination. Heat olive oil in a saucepan. Add chopped garlic clove. Allow to sizzle for a minute or two, then add the tuna, lemon juice and parsley and stir till heated. Add the recent cooked pasta to this pan with among the pasta water and stir to mix. Serve with zest sprinkled on high and a few additional herbs… For additional yum issue: add a sprinkle of Parmesan cheese.

13/ Tinned tomato and tuna pasta

Cupboard stacked with tinned tomatoes too? Well, that is a straightforward recipe that may assist make use of each tinned substances. What you want: olive oil; one massive onion, chopped; one clove garlic, chopped; one tin of chopped tomatoes; chilli (or chilli flakes); pasta of your alternative; one tin of tuna; contemporary basil (non-obligatory). Method: Sauté onion in olive oil. After a few minutes, add the garlic after which the tin of chopped tomatoes with the chilli. In the meantime, prepare dinner your pasta. Season the tomato combine with salt, pepper and a teaspoon of sugar if wanted to calm the acidity. Simmer to scale back liquid. Toss the recent pasta into the tomato combine and flake within the tuna. Serve with contemporary basil and a drizzle of olive oil. READ MORE: 3 Ways To Pimp Your Hummus For Your Next Mezze Platter

14/ Tuna Lasagne

Heat oven to 200 levels Celsius. Tip one 400g tin chopped tomatoes, 250g of sliced peppers, 50g of olives, 1 tbsp blended dried herb herbs right into a pan, cowl and simmer for 10 minutes till the tomatoes have damaged down a bit of. Add the tin of tuna and season with salt and pepper. Pour one tub of cream cheese right into a bowl, season and blend to loosen a bit of, including a splash of water (or milk, if in case you have some) to make a thick white-sauce consistency. Assemble the lasagne in a baking dish, approx 20 x 30cm. Pour roughly a 3rd of the tuna sauce into the underside of the dish, high with Four lasagne sheets, a 3rd of the cream cheese sauce, then repeat the layers twice extra. Scatter over some mozzarella and bake for 40 minutes till golden and effervescent.

15/ Gluten-free tuna fishcakes

Who doesn’t love a superb fishcake? Mix collectively: 1 tin of tuna, 200g mashed potatoes, 1 egg, 1 tbsp gluten-free flour of alternative (rice flour works nicely), Four finely chopped spring onions, 1 tbsp finely chopped contemporary parsley, salt and pepper to season. Form patties together with your arms. Coat the patties in some extra rice flour earlier than cooking gently in a pan with some olive oil. Yum!

16/ Tinned tuna poke bowls

Ah, we love a superb poke bowl! But we don’t at all times have entry to freshly caught tuna (like on this pic). You could make these the way in which you'll another good poke bowl. The base: steamed rice topped with crunchy, contemporary veggies, nuts (almond or macadamias), avocado, spring onions, sesame seeds, fruit… The secret is the great dressing! 1 tbsp sesame-seed oil + 2 tbsp tamari + Juice of 1 lime + Tiny drizzle honey blended collectively and drizzled over. Find extra scrumptious, wholesome seafood recipes here!

17/ Baked potato with tuna

I like a superb baked potato. In truth, candy potatoes baked entire are in all probability my favorite. Their skins caramelise so fantastically and inside it’s tender and simply practically candy. Top this sizzling child with some tinned tuna blended with a bit of mayo (or creme fraiche in the event you eat dairy) and a few chopped spring onions and dill. Add a squeeze of contemporary lemon to complete it off and also you’ve bought a cracking little meal!

18/ Tuna frittata

A fast and simple lunch for the entire household — you'll be able to pump this up with additional veggies like peppers and mushrooms. Yes, added vitamins for the win! Preheat oven to 180 levels Celsius. In an oven-proof skillet, sauté chopped spring onions in a bit of olive oil. Add your veggies (child spinach, courgettes, tomatoes). Sauté till mixed and wilted. Add one tin of tuna, drained. Whisk collectively 12 eggs and 1/2 cup soya milk (or cow’s milk) with a pinch every of salt and pepper (to style). Pour egg combine into massive skillet. Place within the oven and prepare dinner for 15 to 20 minutes, till eggs are cooked via. Garnish with chilli flakes, Peppadews and contemporary basil. READ MORE: This High-Protein Peanut Butter Breakfast Smoothie Will Make Your Morning

19/ Tuna Tacos

Now the trick right here is to mix the tinned tuna with some crimson onion, corn, tomatoes and chilli to make a spicy salsa to fill your tacos with. So, finely chop half a small crimson onion, combine with one tin drained tuna, one massive chopped tomato, about 1/2 cup corn kernels and one finely chopped chilli. Add the juice of 1 lime and a bit of olive oil and stir collectively. Now mash avocado with chopped coriander, lime juice and salt and pepper. Have some bitter cream on the aspect. Spoon your tuna filling into the corn tacos, add guacamole and a dot of bitter cream. Delish. I like serving my tacos with a bit of shredded butter lettuce for additional crunch and freshness. Imagine the beneath with tuna as a substitute of mince – a lot more energizing!

20/ Tuna, olive and rocket pizza

Home-made pizza evenings are nice! But you won't at all times have a great deal of toppings a hand… Enter that outdated devoted tin of tuna. Get your bases prepared, smeared with some tomato puree, and your oven sizzling at 200-220 levels Celsius. Top your tomato bases with shredded tuna, chopped black olives, capers (if in case you have) and mozzarella cheese. Bake till golden and melted and scrumptious. Serve with contemporary rocket and skinny slices of crimson onion. So yum! Want extra? We’ve bought you coated: all of your healthy recipes sorted. READ MORE ON: Food Food News Health Advice Nutrition Nutrition Advice Recipes !function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n; n.push=n;n.loaded=!0;n.version='2.0';n.queue=;t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e);s.parentNode.insertBefore(t,s)}(window, document,'script','https://connect.facebook.net/en_US/fbevents.js'); fbq('init', '2162521310492989'); fbq('track', 'PageView'); Source link Read the full article

[shrutikamankar-blog]

VEGETABLE MANCHURIAN

one more vegetarian and vegan version of manchurian is vegetable manchurian where deep fried mix vegetables balls are tossed in a sweet-sour and spicy sauce. to make veg manchurian you will need.

grated or minced veggies: to make veg manchurian you need grated or minced veggies like – cabbage, carrots, capsicum, beans & spring onions (scallions). so you can chop the vegetables in a food processor or chop it with a knife. but using food processor will save your time.

soy sauce: best to use naturally fermented soy sauce. you can even use bragg’s liquid aminos. while making any recipe with soy sauce in it, i would suggest to use naturally fermented soy sauce or bragg’s liquid aminos.

tomato ketchup – use a good quality or homemade tomato ketchup.

red chilli sauce – to add some heat and pungency red chilli sauce is added. note that you can use sriracha sauce in place of red chilli sauce.

for gluten free options – to bind the flour, use potato starch or tapioca starch in place of corn starch (cornflour). use rice flour or chickpea flour (besan) in place of all purpose flour (maida).

no msg (ajinomoto) –  i do not add msg or ajinomoto in any of the recipes i make. if you want you can add a pinch of it in this recipe.

i love indo chinese food. so much was my love for making chinese food at home that in my teens i would make three of my favorite indo chinese recipes often viz, chilli paneer, corn soup and veg manchurian.

along with this vegetable manchurian gravy, i also make dry veg manchurian at home which is equally delicious.

the manchurian recipe presented here is a tried and tested recipe, like all my recipes. the result was a yummy veg manchurian that was excellent with plain rice.

manchurian also goes well with fried rice, schezwan fried rice or steamed rice or even bread or chapati or roti.

HOW TO MAKE VEG MANCHURIAN

for ease of reading, i have divided this post into 3 main parts.

step 1 – making veg balls

step 2 – frying veg balls

step 3 – making manchurian gravy or sauce

lets start with step 1 – making the veg balls 1. take the finely chopped or grated veggies in a bowl.  you will need ½ cup finely chopped red cabbage, ½ cup grated carrot, ¼ cup finely chopped capsicum (green bell pepper), ¼ cup finely chopped french beans and ¼ cup finely chopped spring onions. you can also add regular green cabbage instead of red or purple cabbage.

2. then add the dry ingredients – 2 tablespoons corn starch, 2 tablespoons all purpose flour (maida), ½ teaspoon black pepper and ½ teaspoon salt or add as required.

3. mix and gather the whole mixture together. then kind of mix and knead so that the veggies leave water and you get a dough-like mixture. but do not knead like that a bread or roti dough. gluten strands can form that will give a dense chewy texture in the fried veggie balls. so just mix very well and press so that the veggies release their juices.

4. then take a small portion of the mixture in your hands.

5. press and roll it in your palm and make a round veggie ball.

6. make all veggie balls this way and keep aside. you can spread some oil on your palms while making the vegetable balls.

frying veg balls

7. heat oil for deep frying in a kadai or pan. add a small piece of a ball to the hot oil. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veggie balls. if the balls break, then some more binding agent is required. so you can add 2 to 3 teaspoons of some more all-purpose flour (maida).

8. gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside. less hot oil will make the balls absorb too much oil.

9. when cooked from one side, turn the balls with a slotted spoon.

10. fry the balls till crisp and golden turning them over a couple of times. remove them with a slotted or perforated spoon and drain as much as oil as possible.

12. place the fried manchurian balls on kitchen paper towels. for a low-fat version, you can cook the veggie balls in an appe-appam pan or æbleskiver pan.

13. fry the veg balls this way in batches and keep aside.

MAKING MANCHURIAN

14. in a small bowl take the following three sauces – ½ tablespoon soy sauce, 1 tablespoon tomato ketchup, 2 to 3 teaspoons of red chili sauce.

15. mix the sauces very well and keep aside.

16. in another small bowl take 1 tablespoon cornflour (corn starch) and 2 tablespoon water. mix very well and keep aside.

17. heat 1 to 1.5 tablespoons oil in a pan or wok. add 4 tablespoons chopped spring onions, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic and 2 green chilies (finely chopped).

18. stir fry on medium flame till the onions turn translucent.

19. now add the mixed sauces.

20. stir and mix very well.

21. add 1 to 1.25 cups water.

22. let the mixture come to a boil.

23. mix the cornflour paste again in the bowl (as the cornflour settles at the bottom) and then add in the pan.

24. as soon as you add cornflour paste, mix very well so that there are no lumps.

25. continue to stir and mix when the manchurian gravy is cooking. simmer till the manchurian sauce thickens and you see a glaze in it. there should be no raw taste of the cornflour in the sauce. cooking sauce or gravy takes about 3 to 4 minutes on a medium flame. if the sauce is too thick, then you add some water. if it is too thin, then you can add some cornflour.

26. when the manchurian gravy thickens, add ½ teaspoon black pepper powder.

27. season with a bit of salt. do keep in mind that the soy sauce, chilli sauce and tomato ketchup already has salt in it. so add less salt and as per your taste preferences.

28. add ¼ to ½ teaspoon sugar or more if required. mix very well.

29. then add the fried vegetable balls. also add 1 teaspoon rice vinegar or regular vinegar or apple cider vinegar.

30. gently stir and coat the fried vegetable balls in the gravy.

31. switch off the flame and add chopped spring onion greens.

32. serve veg manchurian hot garnished with some spring onion greens. veg manchurian goes well with veg fried rice or schezwan fried rice or plain steamed rice and even bread or chapati or rotis.

[poolskybird]

Lemon rice

We love eating lemon rice as-is for lunch or one the side with meat/veggie main course. Garnish and Serve Lemon Rice : If using roasted peanuts, mix in now along with chopped cilantro leaves. Ingredients 2 tbsp vegetable oil tsp mustard seeds pinch fenugreek seeds 1 tsp split chana dal 1 tsp urid dal 2-3 dried red chillies, left whole 1. Mix gently If using fresh cooked rice as fresh rice tend to break quickly. These lemon rice pictures I took recently again, while packing lunch for a short trip. You can use any type of fully cooked rice, I prefer Basmati Rice for its low GI. I even make it for picnic or pack it to-go for short trips. Mix rice into oil and spices sitting at the bottom of pan, stir-fry briefly until rice are nicely yellow in color. Zesty lemon, fragrant basil & parsley add a zingy kick to our Pure Basmati grains. Lemon Rice recipe is a day to day South Indian staple and also made during festive season. Fry Rice with Spice and Lemon : Now turmeric powder, chili powder and fry for 10 seconds. Be ready to cover pan with splash sheet after adding these in oil. 1/4 cup fresh lemon juice 3 tablespoons chopped fresh mint, plus. Mustard seeds and curry leaf sputter and splash in hot oil. Lemon Rice 1 small yellow onion, finely diced 2 cups long-grain white rice. (if using roasted peanuts, add in last step.) Add dry red chilies, curry leaves and fry for another 30 seconds. If using raw peanuts, add now and fry for 30 seconds. Prep Spiced Oil : Heat oil in a wok or a sauté pan. Serving: When your rice is done, fluff it with a fork to separate the grains, rather than stirring it with a spoon. Do not uncover (or stir) your rice during cooking. Don’t forget to add about a teaspoon of salt to the water before you add the rice.Ĭooking time: Let your rice simmer on low for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes. But I find my rice is fluffier when I use 1 3/4 cups water per cup of rice.ĭifferent types of rice (brown, Basmati, short/long grain, etc.) may require different ratios of water. How much water? You’ll often hear that you should use 2 cups of water per cup of rice. It’s easy, refreshing, and everyone loves it!īe sure to save this Greek Lemon Rice Pilaf recipe to your favorite Pinterest board for later. If you’re looking to serve something besides plain old rice as a side dish, look no further than this Greek Lemon Rice Pilaf. It adds a touch of color and a wonderful, nutty flavor to this recipe. You don’t want to skip toasting the orzo either. And it just makes the cooked rice taste better! Soaking your rice helps ensure you get a pilaf with all of those perfectly individual little grains. But I really shouldn’t! It’s so easy to do, and it definitely makes a difference in the end. I confess, I’m a lazy cook sometimes, and when a recipe says to soak my rice, I often just skip it. Honestly, you could toss just about any fresh herbs in this pilaf and it would be delicious. I like to use fresh dill and fresh parsley in this dish, but other herbs work well too. My favorite addition is a big handful of frozen peas, tossed it the pot just before the rice is finished cooking. Or for a complete one pot meal, add some protein and veggies right into the pilaf. It’s especially great with grilled fish or chicken.

The fresh lemon juice and zest, along with the mixture of fresh herbs, make this rice pilaf a perfect side for almost any spring or summer meal.īut we love it so much, I make it year round. It’s my youngest son’s favorite pasta ever, so the fact that it’s included in this lemony pilaf makes it even better. The flavor is that of a creamy, lemony goodness enjoyed warm or chilled. It is a thick, custard rice pudding that is made perfect with a dusting of cinnamon. Rice is a side dish staple at my house–mainly because I know everyone will eat it–and this Greek Lemon Rice Pilaf is one of my family’s favorite ways to enjoy rice. Portuguese Sweet rice is a delicious dessert that is typically made with Jasmine rice, eggs, lemon, and milk. GREEK LEMON RICE PILAF–Rice and orzo pasta are toasted, then simmered in broth and lemon juice, before being tossed with fresh herbs in this refreshing and delicious side dish.

[gustorafoods]

Top 4 Pasta Recipes For Beginners

Beginners, who have recently started trying their hands at cooking, must try out these simple yet delicious pasta recipes. If you are looking for some quick and easy pasta recipes, then as a novice, you will enjoy cooking and serving these recipes. Begin with buying the pasta of your choice from the top pasta manufacturers in India and keeping all the ingredients ready at hand. 

Pasta in chow style 

Chowmein is a favourite dish of almost all people, and you can also use the same idea for preparing pasta. You can use spaghetti or any other shape as per your taste or choice. Boil the pasta with some salt until it is semi-tender. Drain out the water from the pasta. Meanwhile, add vegetable oil, a good amount of chopped garlic and ginger, and saute till aromatic in a wok. Add chopped carrots, capsicums, onions, spring onions, green chillies, baby corn and french beans. Fry them on medium heat and then sprinkle salt, sugar, and crushed black pepper. Add soya sauce and tomato ketchup once the vegetables turn a little fried. Toss them together for another couple of minutes and add the boiled pasta. Mix well, cover and put it on simmer for a while. Remove the lid and check if the pasta has become completely tender. Eat to your heart’s content.

Pasta salad with vegetables

The best pasta to buy for this recipe from the top pasta manufacturers in India is macaroni pasta. Boil the macaroni with a little salt and drain the water once it is soft. Let it cool, and in the meantime, chop some carrots, capsicums, cucumbers and onions. You can choose to boil the carrots if you wish to. Put the vegetables in a mixing bowl, add the macaroni, bring in some good amount of fresh sweet corn, sprinkle salt and chaat masala, and add some coriander leaves. Add a big dollop of mayonnaise and mix all the ingredients well. Either put it in the fridge or enjoy it readily.

Pasta and fruit salads 

For this recipe, too, you can use either penne or macaroni pasta bought from the best top pasta manufacturers in India. However, let us take penne pasta for preparing this salad. Boil the penne pasta and let the excess moisture dry up. Cut seasonal fruits of your choice into long pieces to complement the shape of the penne pasta, and put them in a salad bowl. Add the penne pasta to the fruits and sprinkle a dash of fresh lemon juice, salt and sugar. Put a sufficient amount of fresh cream and mix everything well. If you want to serve it chilled, put it in the refrigerator until you have to serve it. 

4.Pasta chips 

Get a packet of pasta of your choice from the top pasta manufacturers in India. Any pasta shape will be great for this recipe, but if you are using spaghetti, you must break it into smaller pieces to ease frying them. So, boil the pasta until tender and let it stay moist. Mix cornflour, chilli powder, crushed black pepper, oregano, salt, and some ginger-garlic paste in a bowl. Put this mixture into the boiled pasta and coat each piece well. If required, add some more cornflour. Deep fry in white oil till the pasta turns golden brown. Make a dip using mayonnaise and tomato sauce to serve along with the pasta chips. Bon appetit!

Cook these awesome and mouth-watering pasta recipes and earn the praise of your guests, family and friends. You will surely enjoy cooking these recipes and soon master the art of culinary skills.

[prettyediblestylist]

Vietnamese Pork & Tahini Curry with Udon noodles, Pak Choi, Salted Peanuts & Thai Basil

Sunday night curry cravings are going live!  My one weekly tradition is exactly this & tonight’s top choice is a favourite from my cookbook The Goodness of Nuts & Seeds, Vietnamese Curry with Pork & Tahini. All the spicy, sweet, salty & sour vibrant flavours of Vietnam, packed full of veg & goodness, topped with fresh herbs (Thai basil & coriander), crunchy salted peanuts & sesame seeds. Served here with udon noodles but equally long-grain rice (more commonly used in Vietnam) - or indeed any rice or noodle you have at home - will work just as well. Here’s the recipe for all you lovely fellow curry-lovers who have requested it :) x

Vietnamese Pork & Tahini Curry with Udon noodles, Pak Choi, Salted Peanuts & Thai Basil 

I added creamy tahini for an even bigger punch of deep flavour, plus this adds a quick calcium boost too! Topped with crunchy peanuts and sesame seeds for the ultimate balance of textures, creating the perfect finish to every mouthful.

Serves 2

300g pork tenderloin fillet, sliced into 6 medallions 2 tablespoons honey 1 tablespoon kecap manis (or dark soy sauce) 1 tablespoon tahini 1 tablespoon sesame seed oil 1 spring onion, sliced 1 garlic clove, finely chopped 1 thumb-sized piece of fresh ginger, grated 1 large red chilli, deseeded & finely chopped 1 stem of lemongrass, outer leaf removed, finely chopped 75g sugar snap peas 2 pak choi, leaves separated 1 red pepper, sliced 1 tablespoon fish sauce Squeeze of lime 200ml coconut milk

To serve 100g udon noodles 25g salted peanuts 2 teaspoons sesame seeds Thai basil or coriander

1. Put the pork slices in a bowl with the honey, Kecap Manis (or dark soy sauce) and tahini. Turn the pork to coat it, cover and leave to marinate for 30 minutes–2 hours. 2. Heat the oil in a large, deep non-stick pan. Remove the pork from the marinade, reserving the marinade, and cook for 2 minutes on each side, or until charred all over. Transfer to a plate. 3. Reduce the heat and add the spring onion, garlic, ginger, chilli and lemongrass (with a little more oil if needed). Gently cook for 5–6 minutes until softened. 4. Return the pork to the pan, along with the reserved marinade and the sugar snap peas, pak choi and red pepper, and fry for another minute. Season with the fish sauce, a good squeeze of lime and some freshly ground black pepper. Add the coconut milk and bring to the boil, then reduce the temperature and simmer gently for 10 minutes. 5. Meanwhile, cook the noodles according to the packet instructions and roughly chop the peanuts. 6. Toss the curry with the noodles and serve with chopped peanuts, a sprinkling of sesame seeds, a handful of fresh Thai basil or coriander leaves, and extra chilli and lime wedges, if you wish.

You can get your hands on a copy of The Goodness of Nuts & Seeds via the link here Follow me on instagram @prettyediblestylist​ 

[gelasssoek]

Mushroom Chilli Desi Twist.

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to make a special dish, mushroom chilli desi twist. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Mushroom Chilli Desi Twist is one of the most favored of current trending meals on earth. It is simple, it's quick, it tastes delicious. It's appreciated by millions daily. Mushroom Chilli Desi Twist is something that I have loved my entire life. They're nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have mushroom chilli desi twist using 18 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom Chilli Desi Twist:

{Prepare 400 gm of White Mushrooms.

{Get 1 of Bell pepper(green).

{Get 1 of medium sized onion.

{Get 1 of bulb of garlic peeled.

{Take 1 inch of ginger.

{Make ready 3 of Green chillies.

{Get 3 tbsp of soya sauce.

{Make ready 1 tbsp of chilli sauce.

{Take 1 tbsp of lemon juice.

{Take 1/2 cup of warm ganji water (cooked rice water).

{Get 1 pinch of turmeric powder.

{Prepare 1/2 tsp of Kashmiri chilli powder.

{Get 1 tbsp of rice flour / corn flour.

{Make ready 2 tbsp of All-purpose flour.

{Take of Salt as per taste.

{Get of Cooking oil for frying.

{Take 2 tbsp of sesame oil.

{Get of Spring onion greens (optional).

Instructions to make Mushroom Chilli Desi Twist:

Finely chop the ginger and garlic. Add half of each to a mixer, add 1 green chilli and grind it into a fine paste without adding water. Roughly dice the onion and Bell pepper and keep it aside. Finely chop the green chilli and some spring onion greens if available..

Dice the mushrooms into two halves and marinate it with the previously prepared ginger- garlic- chilli paste. To the same, add 2 tbsp of All-purpose flour, 1tbsp of corn flour / rice flour, half tbsp of chilli powder, turmeric powder, 1 tbsp soya sauce, salt as required and mix gently without damaging the mushrooms. Set it aside for 15min..

Take a deep frying pan and add some cooking oil. Under medium flame deep fry the marinated mushrooms till golden brown. Fry in batches and set it aside..

Heat a wide shallow pan and add 2 tbsp of sesame oil. Add the remaining portions of ginger, garlic, and green chilli and saute well in high flame. Add in the diced onions followed by bell pepper and saute well. Cooking under high flame retains the crispiness of veggies. Add 2 tbsp of soya sauce, 1tbsp of chilli sauce, lemon juice and mix well..

Add the previously fried mushrooms and toss well. Add salt if required. At this stage, add in half a cup of warm ganji water (cooked rice water) instead of cornstarch slurry to give a glossy and juicy look. Mix well. Let it quickly boil once and switch off the flame immediately. Garnish with spring oinion greens and serve it hot as an appetiser. Desi style mushroom chilli goes well with chapathi & roti too..

So that's going to wrap this up for this exceptional food mushroom chilli desi twist recipe. Thanks so much for your time. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

[wijakartuya]

Vietnamese summer rolls 🌈.

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, vietnamese summer rolls 🌈. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vietnamese summer rolls 🌈 is one of the most popular of recent trending foods on earth. It's enjoyed by millions every day. It's easy, it is fast, it tastes yummy. They are nice and they look fantastic. Vietnamese summer rolls 🌈 is something that I've loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have vietnamese summer rolls 🌈 using 23 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vietnamese summer rolls 🌈:

{Prepare 1 of medium carrot, peeled and julienned.

{Take 1 of small seedless cucumber, julienned.

{Prepare 1 of medium spring onion, thinly sliced.

{Take 1 cup of mixed thinly sliced peppers.

{Prepare 1 handful of mint.

{Take 1 handful of basil.

{Make ready 1 handful of dill.

{Take 1 pack of cooked chicken.

{Take 1 pack of cooked prawns.

{Prepare 1 pack of crab sticks.

{Get of Sauce.

{Prepare of Juice 1/2 medium lime (about 1 tablespoon).

{Make ready 1/2 tablespoon of rice vinegar.

{Take 1/2 teaspoon of granulated sugar.

{Get 1 teaspoon of fish sauce.

{Make ready 1/2 teaspoon of sesame oil.

{Get of To assemble the rolls:.

{Take 1 pack of Vietnamese rice paper wrappers.

{Make ready 1/2 pack of vermicelli noodles.

{Take 1/2 teaspoon of sesame oil.

{Make ready 8 leaves of baby gems, halved.

{Make ready of Some fresh basil, mint leaves and or dills for side salad.

{Get of Sweet chilli sauce.

Instructions to make Vietnamese summer rolls 🌈:

Make the vegetable filling: Whisk the vinegar, sugar, fish sauce, and lime juice together in a large bowl. Add the cucumber, carrot, peppers and spring onion, and toss to combine; set aside. Cut prawns in halves and shredded your chicken and crab sticks; set aside..

Cook the noodles: Add water in a saucepan and bring it to boil, then turn off the heat, add the noodles, and let sit until tender, about 5 minutes (check the package directions for times). Some noodle you can just pour hot water in and leave in for 5-8 min. Drain the noodles, transfer them to a bowl, add the sesame oil, and toss to combine, use kitchen scissors or knife cut them into shorter pieces; set aside..

Soften a wrapper: Fill a plate halfway with room-temperature water. Place 1 wrapper in the water until it softens, about 15 seconds. Use both hands to pull it up out of the water, being careful so it doesn't collapse on itself, and immediately lay it flat on a clean work surface..

Fill the wrapper: Place 2 to 3 mint or basil leaves down the wrapper, just slightly to the left of centre. Place 3 to 4 pieces of prawns cut-side up on the herbs. Place a piece of lettuce in your hand, then fill evenly with 1/4 cup of the vegetable mixture and 1 to 2 tablespoons of noodles. Place the lettuce cup to the right of the shrimp, leaving a small gap..

Roll up the summer roll: Fold the top and bottom of the wrapper over the filling. Fold the left side over the shrimp and continue rolling tightly to the right until it's closed and snug. Place it on a baking sheet seam-side down and cover with a damp towel. Repeat with the remaining wrappers and filling, adding more water to the pie dish as needed. You can add some edible flowers ie pansy on too to make them look pretty..

Serve: To serve, cut each roll in half crosswise if desired and serve with sweet chilli sauce or A-jard sauce and some fresh vegetables and herbs.

So that is going to wrap it up for this special food vietnamese summer rolls 🌈 recipe. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

[mega-shalinijoshi]

5 HEALTHY SALAD RECIPES FOR WEIGHT LOSS

If you are trying to lose weight, then it is time to be best friends with salad. And no, salads don’t have to boring or usual. How fun and yummy your healthy salads turn out depends highly on your imagination. If you experiment, you won’t get bored with salads very easily and it will help you up to your weight loss journey. If you are looking for healthy salad recipes for weight loss, then you have arrived at the right place. In today’s article, we are going to discuss top salad recipes that are yummy and super easy to make:  

1. Sprouts and veggies:  

Sprouts are nutritious and will keep you full for long. This way, you won’t experience hunger pangs. You can add any veggies of your choice. Adding tomatoes, onions, capsicum, boiled mushrooms, olives, and a dash of oregano will give it a pizza feel. Now that’s not boring, is it? Eating this twice or thrice a week will definitely help you shed those extra pounds.  

2. Fruit healthy salad:  

There are only a handful of people who don’t love fruits. Cut some fruits of your choice, sprinkle chat masala on top of that, chill it for a while and enjoy it cold. This healthy salad recipe is a great breakfast or lunch idea. Some of them that you should avoid would include mangoes, bananas, dates, and other calorie-rich fruits. If you want a healthy variation, then you can even make a watermelon and feta salad.  

3. Chickpeas salad:  

To make this healthy salad, soak a cup of chickpeas overnight and then boil it. After it cools down, add chopped onions, tomatoes, capsicum, sweet corn, spices, and toss it well. To make it even more interesting, you can add melon seeds, spring onion, and squeeze the lemon. Enjoy the salad as a night meal.  

4.Corn salad:  

Some people believe that corn makes everything tastes better. If you too believe this, then this healthy salad recipe is for you. For this one, you are going to need a cup of sweet corn, chopped onions, tomatoes, green chillies, black pepper, and other spices of your choice. Heat a pan, add one tablespoon of oil, and then toss everything into the pan. Cook it for about five minutes. Then squeeze half a lemon, and enjoy it hot. It is one of those healthy salads that can be served to your guests as well and we bet, they are going to love it.  

5.Pasta salad:  

Another sought after the salad is the pasta recipe. In a big bowl, mix boiled pasta, olives, cucumber, olives, spring onion, carrots, jalapeno, and other veggies of your choice. Add a dash of extra virgin olive oil, spices, and salt to taste. It is one of those healthy salads that can be enjoyed at any time of the day. It’s healthy and tasty.  

These are our top five healthy salad recipes that can be enjoyed by anyone who is trying to lose weight. Having said that, you don’t have to stick to eating salads 24/7. A healthy balance of salads, regular workout, adequate water intake, and good sleep is the key to achieve the healthy life that you are striving for. Remember, being lean doesn’t mean being healthy. So, focus on holistic health and not just shedding pounds.  

[deepspaceclawstation]

Paneer bhurji: sauté chopped onion, tomato, ginger and garlic paste, turmeric powder, red chilli powder, some garam masala powder (or any other powdered spices of your choice) together till the ingredients start releasing their oils; add salt to taste and paneer shavings; sauté for 2 min max after adding paneer (don't overcook or it'll become rubbery like most proteins do)

Tomato omelette: Take some besan (chana dal/gram flour); add water, chopped onion and tomato, ajwain (carom) seeds, turmeric powder, chilli powder, (any other powdered spices), salt to taste; mix to a pour-able consistency; make omelettes (if you make thicker omelettes you may need to cover with lid till the first side is done)

Upeeth/Upma: Roast rawa dry till light golden-brown. Sauté mustard seeds, methi (fenugreek) seeds, urad dal (optional), curry leaves, chopped green chillies, chopped onion in a pot. When the onion turns translucent add salt to taste and add the roasted rawa. Mix well. Add boiling hot water and sauté till you get the required consistency.

(Indianised) Hakka noodles: Boil noodles with salt (the water should taste a little salty) and a dash of oil till al dente (semi cooked). Quickly drain and pour cold water over it to stop the cooking process (drain all excess water) and add some more oil to separate the noodles. In a pot sauté chopped garlic, ginger garlic paste, thinly sliced capsicum and onion, shredded carrots, chopped mushrooms, sliced cabbage (in that order). You can add any other veggies you like, just take care to keep them crunchy and not overcook them. When the vegetables are half cooked, add salt (be careful to account for the salt in noodles and soy sauce). Add boiled noodles, vinegar and soy sauce (or any other preferred sauces). I like to add some of those Maggi masala cubes if available (they have salt too so keep that in mind). Mix well. Garnish with chopped spring onion.

(Indianised) Fried rice: Instead of noodles substitute a bit undercooked rice in the above. While cooking the rice, add less water than you would normally add, and add salt to taste. It's also a good idea to toss the rice with a fork before adding it to the vegetables in order to make sure it doesn't lump together.

(Indianised) Paneer Chilli: Chop paneer into bite sized pieces, cover them with a slurry of cornflour with salt to taste and a spoonful of ginger-garlic-green chilli paste (you may also add any powder spices), deep fry till golden. In a pot sauté chopped garlic, ginger-garlic-green chilli paste, thinly sliced green chilli, sliced capsicum and onion till the vegetables are half cooked; add salt to taste; add paneer; mix the remaining cornflour slurry with some more cornflour, vinegar, soy sauce (plus any other sauces) and water (take care to make this mixture a bit thin as you need it to coat everything before the cornflour thickens) and add it to the pot; mix evenly; garnish with chopped spring onion. Please keep an eye on all the ingredients with salt as these Indo-Chinese dishes run a risk of being oversalted.

Basically you can cook almost any vegetable gravy with the paneer bhurji recipe. You can switch out chopped onion and tomato for puréed onion and tomato (either raw or sautéed) and add any spices you want. If you want a thicker base you may also try adding a paste of roasted coconut shavings. Just take care to account for the cooking time of other vegetables, for example potatoes will take much longer to cook and will need to be cooked with the lid on.

Same for the Indo-Chinese base, you can fry anything instead of paneer and call it '_____ chilli'. Keep that ginger garlic paste handy, it's a lifesaver.

Any desis here,

Kindly mention any dish that is easy to make.

I wanna try something new for cooking.

#i am a vegetarian.