#can onions be stored in the refrigerator

[foodshowxyz]

Spinach and Ham Quiche

Ingredients:

1 unbaked pie crust (9 inches)  

1 tablespoon olive oil

1 shallot, finely chopped

4 cups fresh spinach, roughly chopped

½ cup diced ham

4 large eggs

1 ½ cups heavy cream

½ cup grated Gruyère cheese

½ teaspoon salt

¼ teaspoon black pepper

Instructions:

Preheat oven: to 375°F (190°C).

Sauté: Heat olive oil in a skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Add spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.  

Assemble: Place the pie crust in a pie dish and crimp the edges. Sprinkle the ham evenly over the bottom of the crust. Top with the spinach mixture.

Whisk: In a bowl, whisk together eggs, heavy cream, Gruyère cheese, salt, and pepper.

Pour: Pour the egg mixture over the spinach and ham.

Bake: Bake for 40-45 minutes, or until the quiche is golden brown and the center is set.

Cool: Let cool for at least 10 minutes before slicing and serving.

Tips:

You can use a store-bought or homemade pie crust.

Feel free to substitute the ham with bacon or sausage.

Other vegetables like mushrooms, bell peppers, or onions can be added for extra flavor.

If you don't have Gruyère cheese, cheddar or Swiss cheese are good alternatives.

You can freeze the quiche before baking. Thaw overnight in the refrigerator and bake as directed.  

[colorthecosmos444]

My Cherie Amour

by cece & lele ★

Sweet Like Cherries Part Two

Summary: Matt and Reader didn't intend on having a first date yet, but little do they know Nick and Chris have something special planned for them. Afterall, they are Matt's best wingmen.

Genre: fluff

Warnings: none

Word Count: 2501

A/N: this is co-written by the amazing @vanteguccir !!!! please go give her account some love and read her work. lele thanks for being my best friend. 💗

☾ ★☀ ☾ ★☀ ☾  ★☾ ★☀ ☾ ★☀ ☾  ★☾ ★☀ ☾ ★

Matt’s lips devour mine as we sit in the parking lot of the local grocery store. We were able to go inside and get whatever Chris needed, but as soon as we bought the items and got back to the car, we both completely forgot our given task of returning home. Hands roaming each other, our breaths hot and heavy, I am completely lost in his touch. Time has melted away and my brain is on fire, thinking about the way Matt’s lips move against mine so tenderly. His hand holding the back of my neck, his playlist softly filling the car with the sound of Mac Miller’s voice.

A moan escapes from my throat, diving into the kiss. Matt´s lips form a smirk against mine before moving a bit more aggressively, his fingers tugging my hair and his broad shoulders leaning over me as he pushes me against my seat.

I pull away, gasping for air and clinging to the collar of his shirt. “Matt,” I whisper, trying to catch my breath, “we should probably get going before this milk gets spoiled.” He rests his head against my forehead, looking into my eyes.

“I really don’t want to, though,” he mutters, pecking my lips again before sighing and buckling himself back in and starting the car. “We should get back, otherwise Nick and Chris are gonna give me hell.” I giggle at his frustration, buckling myself in and reaching over to hold Matt’s hand as he drives us back to his house.

—----------------

Back at home, Nick and Chris stood in the kitchen, surveying the array of ingredients spread out on the counter. The soft hum of the refrigerator and the occasional clatter of utensils were the only sounds breaking the silence. Chris adjusted his apron, emblazoned with the pathetic phrase “Kiss the Cook,” while Nick fiddled with the stove knobs, trying to remember which burner was which.

“Alright, Chef Boyardee.” Chris started, raising an eyebrow at Nick. “What’s the game plan?”

Nick glanced at the recipe book open on the counter, scratching his head.

“Well, it looks like we’re making pasta, salad, garlic bread, and we can use the Maraschino Cherry cake for dessert. Should be easy enough, right?”

Chris laughed, shaking his head.

“Easy, he says. We can barely boil water without setting off the smoke alarm. Why are we doing all of this again?”

“Details, details.” Nick muttered, flipping the recipe book to the first page. “We are supposed too be Matt’s wingmen, and we told him that we’d help him out. Let's give them a nice romantic evening. We can start with the pasta. How hard can it be to boil some water and throw in some noodles?”

As Nick filled a large pot with water and set it on the stove, Chris rummaged through the pantry, pulling out a bag of pasta.

“What about the sauce? We need to make that from scratch, right?”

Nick glanced at the recipe, his index finger sliding on the crisp page momentarily, nodding seconds after.

“Yeah, looks like it. We need tomatoes, garlic, onions, and some spices. You start chopping the veggies, and I’ll get the water boiling.”

Chris grabbed a cutting board and a knife, starting with the onions.

“You know, this would be a lot easier if we actually knew what we were doing.”

“Where’s the fun in that? Besides, it’s for Matt and Y/N. They deserve a special night.” Nick smirked, stirring the pot of water.

Chris rolled his eyes, his cornea burning and taking on a red hue, tears starting to pool from the onions, a hiss escaping through his gritted teeth.

“Yeah, yeah. Just don’t let the water boil over while you’re daydreaming about being a master chef.” As Chris continued chopping, Nick added the pasta to the boiling water, giving it a stir.

“I’m not daydreaming. I’m focusing.”

“Sure, whatever helps you sleep at night.” Chris retorted, tossing the chopped onions and garlic into a pan with a splash of olive oil. The kitchen filled with the fragrant aroma of sautéing vegetables, making their stomachs rumble.

Nick grabbed the tomatoes, quickly chopping them up and adding them to the pan.

“How’s it looking, Chef?” His tone was a mix of formality and bitterness.

Chris stirred the mixture, nodding approvingly.

“Not bad. Let’s add some spices and let it simmer.”

As the sauce bubbled away, Nick turned his attention to the garlic bread. He sliced a loaf of French bread in half, slathering it with butter and a generous amount of minced garlic.

“Think we can handle putting this in the oven without burning it?”

Chris smirked, grabbing the tray of bread.

“Only one way to find out.” He slid the tray into the oven, staring at the buttons above it before finally setting a timer. “Now, what about the salad?”

“Lettuce, cucumbers, tomatoes…what else?” Nick rummaged through the fridge, pulling out a variety of fresh vegetables.

Chris looked around, his hands resting on his hips, thinking

“Maybe some carrots and a bit of cheese?”

“Sounds good. Can’t believe we even have all this in the fridge.” Nick uttered, washing the vegetables and setting them on the counter. They worked together, slicing and dicing, occasionally bickering over the best way to cut a cucumber or how thin the carrot slices should be.

As they finished the salad, the timer for the garlic bread went off. Chris carefully pulled the tray from the oven, the golden-brown bread filling the kitchen with a mouthwatering aroma.

“I think we actually did it.” He said, a note of surprise in his voice, his blue eyes widened.

Nick peeked at the pasta sauce, giving it a final stir.

“Don’t jinx it. We still have to bake the cake.”

Chris groaned, glancing at the clock.

“Right. Dessert. How hard can it be?”

They turned their attention to the cake, grabbing the decadent batter that they made earlier. Despite their lack of culinary expertise, they managed to get the cake into the oven without too much trouble.

As the cake baked, Nick and Chris tidied up the kitchen, occasionally sneaking tastes of the pasta sauce and garlic bread.

“You know.” Nick said, leaning against the counter. “We might just pull this off.”

“Yeah, it’s not half bad. And it’s for a good cause.” Chris nodded, a satisfied smile on his face.

Nick grinned, glancing at the clock.

“We should get everything set up. They’ll be home soon.”

Together, they arranged the table, lighting the candles and placing the bouquet of flowers Chris had ordered from doordash in the center. The pasta was plated, the salad placed in a large bowl, and the garlic bread arranged neatly on a serving tray. As they finished, the timer for the cake went off, and Chris pulled it from the oven, the sweet scent of cherries filling the room.

They iced the cake, their movements careful and messy, but turning it pretty either way. They topped it off with a couple cherries, completing their duties. Once everything was ready, they stepped back, admiring their efforts.

“I think we did good.” Nick said, a note of pride in his voice. “We should become chefs someday.”

Chris laughed nasally, nodding and clapping his brother on the back before crossing his arms.

“Yeah, we did. Now, let’s hope they love it.”

Just as they finished, they heard the front door open, and Matt and Y/N’s voices filled the house. Nick and Chris exchanged a grin, ready to surprise their brother and his girlfriend with the romantic dinner they had worked so hard to create.

—------------

As we arrive back home, Matt parks the car and turns to me, smiling his big goofy smile that makes me swoon. He leans in and kisses me a few times before grabbing the plastic bag of groceries from the back seat.

Matt’s smile is infectious as he steps out of the car, grocery bag in hand. I follow him to the front door, our fingers brushing together, sending little sparks of excitement through me. He unlocked the door, being careful to not drop his keychain on the ground, before pushing the door open.

We start our steps on the short stairs towards the living room and kitchen. As soon as I step into the room, I immediately sense something different.

“Why are the lights dimmed?” I ask, squinting slightly in the low light, the soft glow casting mysterious shadows across the walls.

Matt glances around, a look of genuine surprise and confusion crossing his face.

“I have no idea. Nick? Chris? You guys home?” He calls out, his voice echoing through the seemingly empty house.

We walk further into the house, the familiar tap of our feet against the cold floor echoing through the walls, guiding us toward the kitchen. As we round the corner, I gasp, my breath catching in my throat. The kitchen table is set up beautifully, with elegant tapered candles flickering softly, casting a warm, romantic glow around the room. A bouquet of fresh flowers sits in the center, their delicate petals adding a splash of color to the intimate setting. The aroma of a delicious meal wafts through the air, tantalizing my senses.

“Surprise!” Nick and Chris appear from the small hall that leads to Matt´s bedroom, grinning widely, their faces lit up with excitement. Their loud screams make me jump slightly, moving closer to Matt automatically.

“Guys, what is this?” Matt asks, clearly stunned, his eyes wide with amazement and hesitancy.

Chris steps forward, holding a bottle of wine and two glasses, his movements graceful and deliberate.

“We thought you two could use a special night. You know, a little romance.” He winks at me, his playful expression making me smile, shaking my head in disbelief.

Nick claps Matt on the back, a brotherly gesture filled with affection.

“We’ve got everything under control. Dinner is ready, and we’ll be your servers for the evening.”

I glance at Matt, his eyes shining with a mixture of disbelief and gratitude.

“You didn’t have to do this, you know?” He says, his voice soft and sincere, a breathy laugh escaping his half-opened mouth.

Nick shrugs, smiling warmly.

“We wanted to. You two deserve it.”

Chris motions for us to sit at the table, pulling out a chair with a flourish.

“Please, have a seat. Dinner will be served shortly.” He raises his face with a snobbish expression, embodying a real waiter.

Matt, ever the gentleman, pulls out my chair, gesturing for me to sit before he takes his place across from me. The candlelight flickers, casting a soft, golden glow over his features, highlighting the warmth in his eyes. He reaches across the table, taking my hand in his, his touch sending a wave of comfort through me.

“This is incredible.” I whisper, squeezing his hand gently. “I can’t believe they did this.”

Matt’s eyes soften, a look of pure affection in them.

“Me neither. But I’m glad they did.”

Chris and Nick move around the kitchen with practiced ease, serving us a sumptuous meal of perfectly cooked pasta, golden garlic bread, and a fresh, crisp salad. They work seamlessly together, their movements synchronized as they make us feel like royalty. We laugh and talk, the atmosphere filled with love and warmth, each moment more precious than the last.

As we finish our meal, Nick brings out the mouthwatering maraschino cherry cake for dessert, his eyes twinkling with pride.

“Hope you saved room for this.” He says with a grin, setting the cake down in front of us.

Matt and I share a piece, feeding each other bites with playful tenderness, giggling like kids.

“I think we did a pretty damn good job, even though you were blind,” Matt chuckles, indulging in another bite of the delicious dessert.

“That’s only because I had the best helper,” I flirt, winking at him and letting out a soft giggle.

The evening feels magical, every moment perfect, as if we’ve stepped into a fairy tale.

When dinner is over, Chris and Nick clear the table with a flourish, leaving us with the last of the wine. Matt leans back in his chair, his eyes locked onto mine, a smile playing on his lips that makes my heart skip a beat.

“Thank you for tonight.” I say softly to Nick and Chris, my voice filled with gratitude and a hint of awe at the magical evening we’ve had. “This has been amazing.”

“No need to thank us, it was our pleasure,” Nick insists.

Chris walks over to the tv in the living room and sets up his music.

“I’m going to get this party started for you,” he teases, playing a slow romantic song from a premade playlist on Spotify.

Nick and Chris smirk at us and wander upstairs, leaving us alone in the dimly lit room.

“You want to dance, beautiful?” Matt asks.

I feel a warm blush creep up my cheeks, his words enveloping me like a gentle embrace. There’s a sincerity in his tone that touches the deepest parts of my heart.

“I love you, Matt.” I whisper, the words carrying all the depth of my feelings for him.

He stands, moving around the table with a purposeful grace. His movements are slow and deliberate, as if he’s savoring every step that brings him closer to me. When he reaches my side, he pulls me up into his arms, the warmth of his body comforting and familiar.

“I love you too, Y/N.” He whispers, his voice filled with emotion, resonating with a quiet intensity that sends shivers down my spine. He presses a gentle kiss to my lips, the touch soft and tender, yet powerful in its simplicity.

We stand there, wrapped up in each other, the flickering candlelight casting a warm, intimate glow around us. The soft glow highlights the contours of Matt’s face, the shadows dancing playfully across his features. It feels as though the world outside has faded away, leaving just the two of us, swaying to the rhythm of the love song, lost in the magic of the moment.

The room is filled with a serene silence, apart from the voice of Stevie Wonder dancing in the air. It’s the kind that speaks volumes without uttering a single word. The scents of the evening mingle with the faint hint of wine, creating a sensory tapestry that is both soothing and intoxicating. Matt’s arms around me are a safe haven, a place where I feel completely at ease and utterly cherished.

With a soft sigh, I rest my head against his chest, listening to the steady rhythm of his heartbeat. It’s a sound that brings me peace, a reminder of the deep bond we share. Years of friendship now blossoming into a deep passionate love story. Matt’s fingers gently stroke my hair, his touch light and reassuring. In his arms, I feel completely and utterly loved, as if nothing in the world could ever harm me.

☾ ★☀ ☾ ★☀ ☾  ★☾ ★☀ ☾ ★☀ ☾  ★☾ ★☀ ☾ ★

tag list: @aurora-merritt @spideylovin @watercolorskyy @esioleren @luvbotsblog @bernardsbendystraws @lovekaiya @pouring-rains @1800-love-me @flouvela @fratbrochrisgf @demzzz @vanteguccir

𝙘𝙤𝙢𝙢𝙚𝙣𝙩 𝙞𝙛 𝙮𝙤𝙪 𝙬𝙖𝙣𝙩 𝙩𝙤 𝙗𝙚 𝙤𝙣 𝙩𝙝𝙚 𝙩𝙖𝙜 𝙡𝙞𝙨𝙩 <3

𝔫𝔞𝔳𝔦𝔤𝔞𝔱𝔦𝔬𝔫

love you all to the stars, cece ★

[najia-cooks]

Cranberry chutney

Sweet, tart, jammy cranberries evolve into the subtle aromatics of cumin, mustard, and bay leaf before rounding off into a smooth, even chili heat in this Anglo-Indian-style chutney. It's excellent in place of cranberry sauce on all kinds of roasts, meat pies, flatbreads, sandwiches, and charcuterie boards.

The cooked fruit-and-vinegar chutneys made by English cooks during the British colonization of India were inspired by the fresh and pickled Indian condiments that English traders and soldiers—including those in the East India Company's military arm—had acquired a taste for, but substituted locally familiar produce and cooking methods for Indian ones. "Indian" recipes began appearing in English cookbooks in the mid-18th century, inspiring and fulfilling a desire for the exotic and, effectively, advertising colonial goods. The domestic kitchen thus became a productive site for the creation and negotiation of colonial ideology: the average English housekeeper could feel a sense of ownership over India and its cultural and material products, and a sense of connection to the colonial endeavor desite physical distance.

This sauce, centered around a tart fruit that is simmered with sugar and savory aromatics and spices, is similar in composition to an Anglo-Indian chutney, but some Indian pantry staples that British recipes tend to substitute or remove (such as jaggery, bay leaf, and mustard oil) have been imported back in. The result is a pungent, spicy, deeply sweet, slightly sour topping that's good at cutting through rich, fatty, or starchy foods.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

1/2 cup dried cranberries (krainaberee), or 1 cup fresh or frozen

5 curry leaves (kari patta), or 1 Indian bay leaf (tej patta)

1/2 tsp cumin seeds (jeera)

1/2 tsp black mustard seeds (rai)

3 Tbsp jaggery (gur / gud)

1-3 small red chili peppers (kali mirch), to taste

1/2” chunk (5g) ginger (adarakh), peeled

1 clove garlic (lahsun)

1/2 red onion (pyaaj) or 1 shallot

1 Tbsp mustard oil (sarson ke tel)

1/3 cup (80 mL) water

Pinch black salt (kala namak)

Curry leaves can be purchased fresh at a South Asian grocery store. If you can't find any, Indian bay leaves can be used as a substitute (the flavor isn't per se similar, but it would also be appropriate in this dish). Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled “tej patta” in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein.

Instructions:

1. Pound onion, garlic, ginger, and chili to a paste in a mortar and pestle; or, use a food processor.

2. In a thick-bottomed pot, heat mustard oil on medium. Add curry leaves or tej patta and fry until fragrant.

3. Add cumin and mustard seed and fry another 30 seconds to a minute, until fragrant and popping.

4. Lower heat to low. Add aromatic paste and fry, stirring constantly, for about 30 seconds, until fragrant.

5. Add cranberries, jaggery, black salt, and water. Raise heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring often, until thick and jammy. Remove from heat a bit before it reaches your desired consistency, since it will continue to thicken as it cools.

Store in a jar in the refrigerator for 2-3 weeks.

[spacelazarwolf]

okroshka - russian/slavic

cookbook: beyond borscht

total time from start to finish: 30 minutes

rating system

difficulty: 1 this recipe was super easy to make, and can also be made ahead of time and stored in the fridge. since it's eaten cold, you can literally just pull it out and serve it.

rating: 4 (3 from me, 5 from my friend) i didn't mind it but i wouldn't go out of my way to make it again. however, my ukranian jewish friend (who will be my roommate in a couple months) has been eating this since she was a kid and she loved it so i will definitely be making it for her in the future.

this was a very interesting culinary experience for me because i don't have a lot of experience making or even eating a lot of slavic food. the flavor profile and texture was much different than what i'm used to (mostly mediterranean food) so maybe the more i eat it the more i'll like it.

recipe:

3 medium waxy potatoes

4 large eggs

4 cups (960 ml) cultured buttermilk (i used 3 parts sour cream and 1 part milk)

4 cups (960 ml) vegetable broth (i used homemade vegetable stock which is pretty strong, so i did half stock and half water)

1 tsp salt (pretty sure i used more than 1 tsp)

2 tbsp (4 g) finely chopped fresh dill (def used more than this)

1 tbsp (2 g) finely chopped parsley (also def used more than this)

ground black pepper, as needed

1.5 cups (225 g) diced ham or cooked chicken breast (obviously did not add this...)

10 to 12 large radishes, diced

4 medium cucumbers, diced

3 green onions, diced

bring a large pot of salted water to a boil over high heat and add the potatoes and eggs. cook the eggs for 10 minutes, then remove them with a slotted spoon and place them into an ice bath to cool. cook the potatoes until they are fork tender, an additional 10 to 15 minutes, then remove them from the pot to cool. once the potatoes and eggs are cool enough to handle, peel. and dice them into pea-sized pieces.

in a separate large pot, whisk together the buttermilk, broth, salt, dill, parsley, and black pepper.

add the potatoes, eggs, ham, radishes, cucumbers, and green onions and stir to combine. transfer the soup to the refrigerator. serve the soup chilled.

[beautyandlifestyleblog86]

Meal Prep Recipes for Lowering Blood Pressure and Improving Heart Health:

Recipe 1: Grilled Lemon Herb Chicken with Roasted Vegetables

Ingredients:

- 4 boneless, skinless chicken breasts

- 2 tablespoons olive oil

- Juice of 1 lemon

- 2 cloves garlic, minced

- 1 teaspoon dried oregano

- 1 teaspoon dried thyme

- Salt and pepper, to taste

- 1 medium zucchini, sliced

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 small red onion, sliced

- 1 tablespoon balsamic vinegar

- Fresh parsley, for garnish

Instructions:

1. In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken breasts to the marinade and let sit for at least 30 minutes.

2. Preheat grill or grill pan over medium-high heat. Grill chicken for 6-8 minutes per side, or until cooked through.

3. Preheat oven to 400°F (200°C). On a baking sheet, arrange zucchini, bell peppers, and red onion. Drizzle with olive oil, balsamic vinegar, salt, and pepper. Roast in the oven for 20-25 minutes, or until vegetables are tender.

4. Divide grilled chicken and roasted vegetables into meal prep containers. Garnish with fresh parsley.

5. Store in the refrigerator for up to 4 days. Reheat before serving.

Recipe 2: Quinoa and Black Bean Salad with Avocado Dressing

Ingredients:

- 1 cup quinoa, rinsed

- 1 can black beans, drained and rinsed

- 1 red bell pepper, diced

- 1 cup cherry tomatoes, halved

- 1/4 cup red onion, finely chopped

- 1/4 cup fresh cilantro, chopped

- 1 avocado

- Juice of 1 lime

- 1 clove garlic, minced

- 2 tablespoons olive oil

- Salt and pepper, to taste

Instructions:

1. Cook quinoa according to package instructions. Let cool.

2. In a large bowl, combine cooked quinoa, black beans, red bell pepper, cherry tomatoes, red onion, and cilantro.

3. In a blender or food processor, combine avocado, lime juice, garlic, olive oil, salt, and pepper. Blend until smooth.

4. Pour avocado dressing over the quinoa salad and toss to combine.

5. Divide the salad into meal prep containers. Store in the refrigerator for up to 3 days.

These meal prep recipes are high in fiber, lean protein, healthy fats, vitamins, and minerals, all of which are beneficial for lowering blood pressure and improving heart health. Enjoy these delicious and nutritious meals throughout the week.

[quaranmine]

I can't remember if I have read it in the main story, but I think I have seen a tiktok video where one of the lookouts got a supply of food and necessities dropped off via helicopter (in exchange for the trash they packed into a box to be carried down the mountain for proper disposal). Seeing that Scar mentioned having Jellie's food "delivered by supply drop", how often does that happen (like once every 2 weeks?) And what would be in the supply drop? More mres? (Thank you!)

Sounds like a remote lookout! This varies by region and national forest. I think helicopter deliveries are probably not what would be used for Scar's lookout; helicopter fuel and pilot time would be very expensive compared to other options especially since his is reasonably close to a FS road. Not saying it doesn't happen, I just wasn't under the impression it was the most common way of getting supplies. I think it's more likely someone brings it to him by mule. I have read about that several times.

In the game Firewatch Henry picks up food for his lookout at the supply drop, where food for other lookouts is also dropped off:

Delilah says, iirc, that she gets hers delivered to her lookout (aka Thorofare which is Scar's lookout) and that it is a perk of having worked there so long. So I think it's reasonable to assume someone also drops it off for Scar as well.

I think MREs is one good option. Scar can also probably bring himself back fresh food whenver he does go to town. Canned goods and pasta are easy with simple camp tools. He has propane and water, so he can cook things on the stove. Things like potatoes and onions would keep well when stored at the lookout if stored in a dark place. Overnight temps are pretty cool and the mountaintop is not likely to be humid. No refrigeration though.

I found a podcast episode by a fire lookout talking about her experience growing, storing, and cooking food, but I don't have time to listen to a 54 min episode right now (and I suppose you probably don't either lol.)

I'm guessing every 2 weeks for the supply drop? Seems about right. that'd be about every pay period. It's hard to pin it down, really.

[mariacallous]

Sambusak are a popular treat throughout the Middle East. Their history is long — they have been enjoyed since the Persian Babylonian Empire and their name comes from the Persian word sanbosag, which means “beautiful triangle.”

These turnover pastries, similar to hand pies, are stuffed with a variety of fillings, from ground lamb, beef and chicken to spinach, feta cheese and even sweet almond and walnut. Sambusak are the ancient ancestors of similar pastries like Indian samosas, Latin American empanadas, Italian calzones and Israeli bourekas. Food historian Gil Marks stated that chickpea sambusak have been part of the Jewish Babylonian menu since the 1300s, and served for Shabbat lunches and holidays like Shavuot, Hanukkah and Purim. 

Sambusak bel tawa (chickpea turnovers) are a classic of the Jewish Iraqi kitchen. My Iraqi grandmother served them as an hors d’ouevres whenever she was hosting guests, for gatherings large or small. Still served in Iraqi homes around the Diaspora, chickpea sambusak are especially popular in Israel. They have a delicious complexity of flavor, thanks to the earthy savoriness of cumin and curry powder, a historical testament to the way Indian spices impacted the Jewish cuisine of Iraq. The spiced, nutty, buttery chickpeas and sweet caramelized onions contrast perfectly with the crisp, pillowy dough. 

Of course, all this deliciousness is matched by the many steps involved in making the sambusak. The chickpeas need to be soaked overnight, mashed and seasoned (though you can use canned in a pinch). The onions need to be fried. The dough needs to be kneaded and allowed to rise. The turnovers need to be formed and then fried. A lot of work but truly justified when the results are this spectacular  — plus, they’re packed full of protein, fiber and antioxidants.

We eat these vegan, deep-fried bites of heaven as a snack, appetizer or as a light meal with a salad. 

Notes: 

Sambusak (fried or not fried) freeze beautifully in airtight packaging. Just thaw them before frying or reheating.

Fresh sambusak can be stored in the refrigerator and then reheated in a low oven. 

[mewvore]

where does one find the good pickles?

The Deli: you can find some kosher dills in delis, and may even be able to sample some. I particularly like Boar's Head Kosher Dill since they're typically thicc

The Farmers Market: farmers know how to pickle. They grew them veggies so they know whats right for them

Grillo's Pickles: a brand you can find at the grocery store, refrigerated like caulsen brand BUT they do not keep longer than a month AND they are expensive. Like...8 dollars for a container expensive. The brine is incredible though

Make Them Yourself: I know thats probably not what people want to hear when it comes to recommendations but pickling can be relatively easy it just requires patience. The benefit of making your own is the trial and error process of figuring out which flavors and seasonings you gel with most, and you can experiment with not only cucumber but carrots and string beans. I recommended pickling some red onions to start, to learn about the process a little and see how a quick pickling changes the flavors

If you don't like pickles and still don't like pickles after all that thats absolutely totally fine, but experimenting with the various methods and flavors is always worth doing and will definitely broaden your culinary horizons. Pickled daikon radish is god tier by the way

[officialbabayaga]

Easy Meal

(also easy to make vegan)

Make rice using a rice maker, stove top, or microwave depending on what works for you (to fancy it up use chicken stock (but watch the salt content in the dish), a squeeze of tomato paste, some lime zest, or anything else that sounds good)

In a small pot set to medium-high put some oil or butter. when that starts to sizzle a little add some chopped onions and sauté until translucent. if you have garlic handy (i love the tubes of squeeze garlic you can get in the refrigerated section of the produce aisle of US grocery stores) throw that in as well

while the onions & garlic are still cooking in the pot throw in as much or as little smoked paprika, cayenne pepper, salt, pepper, garlic or onion powder as you would like. the cumin is non-negotiable, put that in there

when the onions & garlic look nice and cooked add a can of black beans, drained of liquid

keep cooking until the beans start to break down and all the liquid that the beans release starts to evaporate and the beans thicken

easy and really flavorful rice and beans! depending on what you have in your fridge/whether you’re willing to do a little more work, great additions can be shredded cheese, a fried egg, some avocado, cilantro, salsa, hot sauce, black olives, leftover cooked chicken, leftover roasted veggies, it’s literally all good

[baravaggio]

sophia do u have any vegetarian/vegan holiday recipes 🤲🏼

I'm so glad you asked, of course I do!

Some of these things are from my cookbooks, so anything with a book emoji will be shown below the read more just to save space

Starting with desserts:

Vegan chocolate pie (Nora Cooks) - my favorite one to make for thanksgiving, my family (all meat eaters) loves it so much that I end up making two every year! It's really important to use the tofu that comes in aseptic packaging (the kind that's shelf stable) because the refrigerated kind WILL taste like tofu and you don't want that lol...works great in an Oreo crust or just as a mousse too!

Chocolate pecan pie (Isa Chandra Moskowitz)

Cranberry Spice Oatmeal Cookies (Isa Chandra Moskowitz) - these have great flavor but I recommend subbing butter for coconut oil so they don't spread super thin

Vegan Coffee Cake (Vegan Richa) - great for breakfasts! You could easily make them into coffee cake muffins too

📚 Pastry Crust (Isa Chandra Moskowitz's The Superfun Times Vegan Holiday Cookbook) - great staple pie crust that gets its flakiness from a mix of olive and coconut oils! I use this for savory stuff like quiches and pot pies too. Highly recommend the cookbook, it covers everything from Valentine's Day to Passover to Halloween!

📚 Chocolate Gingerbread Cookies (Isa Chandra Moskowitz's Isa Does It cookbook)

📚 Chai Spice Snickerdoodles (Isa Chandra Moskowitz's Isa Does It cookbook)

Savory Thanksgiving & Christmas things:

Easy Vegan Gravy (Nora Cooks) - really simple & much better than the store bought stuff

Easy Vegan Quiche (Jessica in the Kitchen) - more for lunch/brunch than anything, but I like to make a couple these around the holidays because they're so easy to customize & put together

Vegan Alfredo Sauce (Purely Kaylie) - you can put this on pasta of course but I like to use this to fold into mashed potatoes or make a gratin with during the holidays!

Green Bean Casserole (Isa Chandra Moskowitz) - made this one year at the request of a family member, it came out great!

📚 Maple-Mustard Brussels Sprouts with Radicchio and Pecans (Isa Chandra Moskowitz's I Can Cook Vegan cookbook)

Creamy Polenta and Mushroom Ragout (Good Food) - just comfort food tbh!

📚 Glazed Tofu Ham (Isa Chandra Moskowitz's The Superfuntimes Vegan Holiday Cookbook) - I swear by this and make several before thanksgiving because I inhale them - imo works better as a filling for sandwiches or on the side for breakfast, but could be used as a main dish as well!

📚 Winter Squash Cups with Wild Rice, Hazelnuts, and Cherries (Isa Chandra Moskowitz's The Superfuntimes Vegan Holiday Cookbook) - made this once and used cranberries instead of cherries!

Some Hanukkah stuff! which I highly recommend trying even if you don't celebrate Hanukkah, my family does a mixed holiday celebration so I keep these in my rotation for those occasions:

Latkes and Vegan Sour Cream (Isa Chandra Moskowitz) - can also dip in applesauce or top with caramelized onions if you prefer sweet!

📚 Raspberry Rugelach (Isa Chandra Moskowitz) - classic, chocolate, and raisin variations from her holiday cookbook

📚 Matzoh Ball Soup (Isa CHandra Moskowitz)

And I have to include a couple heavy hitters, these are for if you're serious about spending a lot of time in the kitchen and maybe want to show off a little lol - well worth the effort, but not for everyone!

Succulent Roast Turky (The Gentle Chef) - I haven't tried a seitan turkey that's come close to being as good as this one. Lots of time & ingredients, but well worth the effort

Anything from Miyoko's Artisan Vegan Cheese cookbook - the best vegan cheese you will ever eat. Requires a couple weeks prep because you have to allow time to ferment the base liquid and culture the cheese - I'm starting mine today! I made a detailed post about my experience trying this out here, and there's images with instructions for making the rejuvelac, cashew base, and a Boursin-style cheese in it as well! Of course if you don't want to do all that you can buy the Miyoko's cheese that's sold in stores, those are great too 😅

Peter Reinhart's Bagels (Smitten Kitchen) - if you suffer from lack of good bagels in your area, this is one way to fix that! Bagels are essential to any holiday celebration in my family so I figured I'd include this lol

Here's the stuff from the cookbooks!

Pastry Crust:

Chocolate Gingerbread Cookies:

Chai Spice Snickerdoodles:

Maple-Mustard Brussels Sprouts with Radicchio and Pecans:

Glazed Tofu Ham:

Winter Squash Cups With Wild Rice, Hazelnuts, and Cherries:

Vegan Sour Cream:

Rugelach (Classic, Chocolate, and Raisin variations highlighted):

Matzoh Ball Soup:

[booksbeansandcandles]

Fire Cider Recipe 1:

Fire Cider Ingredients

2 cups apple cider vinegar

1/2 to 1 cup honey

1/2 cup horseradish

8 cloves of garlic, chopped

1/2 onion

1/2 cup ginger

1 sliced jalapeño

1/2 cup fresh turmeric OR 1 tbsp dried turmeric (optional)

1/2 lemon (optional)

1/2 orange (optional)

1 tsp peppercorns (optional)

2 whole cinnamon sticks (optional)

2 rosemary sprigs (optional)

4 thyme sprigs (optional)

Directions

Prepare ingredients and place them in a sterilized quart-sized glass jar.

Pour the apple cider vinegar and honey in the jar until all of the ingredients are covered and the vinegar reaches 1/2 inch from the jar’s top. You can use a glass fermentation weight on top to keep the ingredients submerged, but that is just a preference. Shake well. Store in a dark, cool place for a month, shaking daily. It’s in vinegar, so it won’t go bad! Once done, strain, bottle, and label.

Storage: It’s vinegar, so it keeps all winter and early spring (6 months) if left in a cool dark place. Keeps in the refrigerator for up to 10 months. You can take a dropperful every few hours, or I put 2 -3 droppers full into a big mug of hot water and drink that.

Benefits of ingredients

Ginger root – Ginger contains gingerol, an antibacterial compound that promotes body warmth, helping to fight off cold symptoms.

Horseradish root – Horseradish strongly stimulates the digestion, increasing gastric secretions and appetite. It can be of use in both respiratory and urinary tract infections. Horseradish is a natural expectorant with natural antibacterial properties. It helps in easing throat and upper respiratory tract infections. Has been used to fight cancer naturally.

Jalapeño peppers – Useful for increasing circulation and to get mucus flowing. Anti-inflammatory, pain reliever, and anti-irritant. It is used as a digestive aid to stimulates gastric juices.

Garlic – Boosts the immune function and opens pores of the skin to lower a fever. This herb’s antibacterial and antimicrobial properties make it useful in treating bladder and kidney infections, yeast infections, strep throats and ear infections.

Onion – Another cancer fighter, onion’s compound quercetin is a natural disease fighter.

Lemon – The levels of vitamin C found in the juice and peel are extremely effective against bacterial infections! Lemons act as a great potentiator in this cider recipe.

Rosemary Sprigs – This piney plant alleviates muscle pain, boosts the immune system, and relieves cough while you’re sick.

Turmeric – Turmeric increases the antioxidant capacity in your body. This means that all of the new antioxidants in this cider will have a home to live and work in!

Black peppercorns – Greatly boosts absorption of turmeric.

Apple Cider Vinegar – (Use organic) ACV kills multiple types of bacteria. When used in conjunction with the other herbs of this recipe, it becomes a powerhouse of health.

Local Raw Honey – Before becoming sick, local, raw honey helps your body fight off local infections and allergens. After becoming ill, it suppresses coughs and continues fighting off bacteria

[kushblazer666]

CANNING: MEATLOAF

Ingredients:

10 lbs ground beef (aka, hamburg)

3 cloves garlic (do not be tempted to add more because raw garlic when pressure-canned can be overwhelming)

1/2 onion

2-3 T light brown sugar

1&1/4 tomato ketchup

1 plastic package of saltine crackers (buy a box of saltines and use one of the plastic packages inside)

1 T parsley

1 t yellow mustard (powder)

1 t pepper

2 t salt

8 eggs

Instructions:

Prepare your jars and lids and bands per instructions in the above link on canning principles. Keep lids submerged in hot water to soften the rubber seal.

Combine everything in a bowl.

Mix all ingredients well

Pack tightly in clean jars. I like adding a little at a time and stomping to pack tightly.

I used a french rolling pin inside a plastic bread bag (so the wood does not touch the meat)

Leave about 1&1/4 inch headspace. Try to eliminate air pockets as much as you can.

About an inch and a quarter headspace

Wipe rims to make sure no pieces will get trapped between the lids and the rims. Apply the bands just finger tight. This will allow for air to escape but still help prevent liquid or pieces to get through. Too tight and you will prevent air to escape, hence, not creating vacuum. The air trapped may also pose a problem with microbes trapped that will not be heated enough to get killed.

Screw on the bands just finger-tight.

Place in the pressure canner with cold water. This is to prevent shock. Turn on the heat, close the canner tightly without the weight. Once steam escapes, time for 10 mins to help create vacuum in the canner. This allows for even heat distribution.

After 10 mins of steam escaping, you might notice that the gauge shows the pressure going up from 0. Put the weight on the “nipple” to help increase the pressure inside. Steam under pressure will create the right temperature necessary to kill the microbes inside the jars within the specified/recommended time frame.

Let pressure reach 10 psi before turning your heat down. On my gas stove, #4 setting keeps that pressure at this level. If I go down, the pressure might not be maintained. When that happens, the countdown begins anew.

Set timer with the pressure kept at 10 psi for 90 mins minimum.

Once done, turn off the heat and let cool down naturally. Do not remove the weight. I usually go to bed by this time then remove the jars the next day. I wait about 24 hours before testing for the seal. Look for jars that did not seal (the lids are still popped up instead of down); refrigerate these and consume within two weeks. (All of mine sealed properly.)

Test the seal by removing the bands then lifting the jars by the lids. The lid should not come off.

All lids are concave – sealed!

When ready to consume, the juice might have solidified and not allow for easy sliding of the meatloaf out of the jar. Reheat slightly in the microwave or hot water to melt the juice.

The meatloaf shrinks in size so it moves away from the glass jar walls.

This will then make it easy to slide the meat out.

Slides out of the jar if you melt the juice first

You can eat right out of the jar or pan-fry to reheat brown the outside.

Tips: Store these in a dark, cool, dry room. Do not bother to reapply the bands. This will help you spot the bad ones easier because if you improperly have canned this and the Botulinum bacteria survived and thrives inside the jar (because of anaerobic and high pH conditions), they will create gas (no more vacuum), which will push the lid out. However, once you open a good jar and have leftovers, place the lid back on. Consume the leftovers within two weeks.

[najia-cooks]

[ID: A bowl of a bright yellow stew topped with cilantro, mustard seed, chili, and curry leaf. End ID]

ಉಡುಪಿ ಸಾಂಬಾರ್ / Udupi sambar

A sambar is a lentil-and-vegetable stew distinguished by the use of a particular spice blend (Hindi: सांबर मसाला "sāmbār masālā," "sambar spice"; Kannada: ಸಾಂಬಾರ್ ಪುಡಿ "sāmbār puḍi," "sambar powder"). Sambars are a staple of South Indian and Sri Lankan cooking, sometimes made in households for multiple meals a week. The word "sambar" can be traced back to the Sanskrit सम्भार "sambhārá," "collection of things required for a particular purpose”; “spices."

The lentil used in sambar dishes is usually tur dal (split pigeon peas), though arhar dal, tuvur dal, or even blends containing masur or mung dal may be used, depending on the cook or the region. Vegetables also vary between combinations of okra, potato, ash gourd (petha), bottle gourd (doodhi / lauki), drumstick (saijan ki phalli), beetroot, tomato, carrot, pumpkin, brinjal, and pearl onions, among others. The sambar masala fries chilis, curry leaves, dal, and various spices including cumin, coriander, and fenugreek, then grinds them into a spicy, earthy, fragrant blend.

This recipe makes a sambar in the style of ಉಡುಪಿ (Udupi) cuisine—a subdivision of the cuisine of the ತುಳುವ (Tuluva) people localised in the Udupi District of Karnataka, a southeastern coastal state of India. (Tuluva cuisine is also commonly found in Dakshina Kannada, Karnataka, and Kasaragod, Kerala). In the Udupi region, sambar may be known as "ಕೊಡೆಲ್" "kodhel"; perhaps related to "ಕಡಲೆ" "kadhale" "Bengal gram"; or "ಹುಲಿ" "huḷi"; "tartness." Udupi huli has coconut oil and jaggery as its primary distinguishing features: the jaggery's deep sweetness and the earthy pungency of unrefined coconut oil combine with the spice of the chilis and the sour fruitiness of the tamarind to create a complex, flavorful, well-balanced dish.

Udupi huli may be further divided into a few major types. ಮಸಾಲೆ ಹುಳಿ ("masāla huḷi") contains shredded coconut and vegetables; ಬೋಳು ಹುಳಿ ("bolu huḷi") contains vegetables, but omits the coconut.

Hotel-style masala huli recipes typically add a lot of jaggery to produce a distinct sweetness; cut back on the amount of coconut included; and contain onion and garlic. The other main type of masala huli—“temple style”—is sattvic (from Sanskrit "सत्त्व" "sattva": "goodness," "essence," "existence"), which in this context means that onions and garlic are excluded.

A sattvic diet in Hinduism centres around the concept of maintaining sattva by eating only pure and mild (sattvic) foods, and omitting tamasic (“dark,” "inert," "destructive"; from Sanskrit तमस् "tamas") and rajasic ("exciting," "passionate," from Sanskrit रजस् "rajas") ones. The concepts of sattva, tamas, and rajas (the गुण "guṇa" system) are central to the construction of caste: the degree to which each person innately inherits each quality supposedly determines their possession of characteristics including honesty, intelligence, and goodness (sattva), stupidity and lack of creativity (tamas), and passion and pridefulness (rajas); the possession of these characteristics in turn determines their rightful place in a professional and social hierarchy. The association of certain foods with certain qualities thus links diet to caste: a distinction in diet is one of the methods by which those belonging to upper castes maintain and police caste boundaries.

This recipe makes enough pudi for one pot of sambar. Traditionally, sambar pudi is created fresh each time the dish is made, but many households make large batches and store them. In this case, omit the coconut; or, use dried coconut and store the masala in the refrigerator.

Recipe under the cut!

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Ingredients:

Serves 4-6.

For the sambar:

2 cups chopped vegetables

1 red onion, sliced*

1 cup (200g) yellow split pigeon peas / tur dal / ತೂರ್ ದಾಲ್ (ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಪಾರಿವಾಳದ ಬಟಾಣಿ)

4 cups (1 litre) water, or as needed

1/4 tsp ground turmeric / haldi / ಅರಿಶಿನ

2 tsp table salt

2 tsp jaggery / gur / ಬೆಲ್ಲ*

1/4 cup (60mL) tamarind pulp (from 1 Tbsp dried tamarind / imlie / ಹುಣಸೆಹಣ್ಣು)

2 tsp unrefined coconut oil / nariyal ka tel / ತೆಂಗಿನ ಎಣ್ಣೆ

Ingredient list format is English / Hindi (Latin transcription) / Kannada. The Hindi is provided for convenience while shopping.

Udupi sambar usually uses any of: gourd, brinjal (Indian eggplant), pumpkin, dumstick (saijan ki phalli), and okra. Pearl onion is not usually used in this region, but you can add whatever you want, according to taste.

*For a hotel-style sambar, include the onion; increase the jaggery to 2 Tbsp.

For the spice paste / sambar masala / ಸಾಂಬಾರ್ ಪುಡಿ ("sambar pudi"):

1/2 Tbsp split Bengal gram / chana dal / ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಗ್ರಾಂ

2 tsp split black gram / urad dal chilka / ಸ್ಪ್ಲಿಟ್ ಬ್ಲ್ಯಾಕ್ ಗ್ರಾಂ

2 tsp coriander seeds / dhaniya / ಕೊತ್ತಂಬರಿ ಬೀಜದ

1/2 tsp fenugreek seeds / methi / ಮೆಂತ್ಯ

1 tsp cumin seeds / jeera / ಜೀರಿಗೆ

1 tsp ground turmeric

5-6 curry leaves / kari pati / ಕರಿಬೇವು

3-4 Byadagi or other dried red chilis / byadagi mirch / ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ

4 cloves garlic, skins on*

Large pinch asafoetida / hing / ಇಂಗು

1 cup (100g) fresh coconut (about one coconut)*

1/2 cup (120mL) water

While the ratio of ingredients in Udupi sambar pudi vary slightly, the ingredients themselves are almost always consistent.

*For a hotel-style sambar, include the garlic, and decrease the coconut in the sambar masala to 1/4 or 1/2 cup (25-50g).

The grams and pulses in this pudi have many different names. You can find them in a halal or South Asian grocery store; look on the bag for the Hindi names (since they have been transcribed into Latin, the spelling may vary from what you see here).

The urad dal you find may be husked, and thus yellow instead of black; these will work just as well.

For the tempering / tadka / ಹದಗೊಳಿಸುವ:

2 Tbsp unrefined coconut oil

2 red chilis

8 curry leaves

1 tsp brown mustard seeds / rai / ಸಾಸಿವೆ ಬೀಜಗಳು

Recipes from north Karnataka may add cumin and whole, unpeeled garlic cloves to the tempering.

Instructions:

For the sambar pudi:

1. Break open the coconut and remove and shread its flesh.

If using a whole dried coconut, break into the shell with the wrong side of a hammer and pry open. Break into a few smaller pieces and peel with a vegetable peeler until the skin is removed from the white flesh, wearing something to protect your hand. Soak in warm water for several minutes to soften, and then grate or food process.

2. Heat 2 Tbsp of coconut oil in a skillet on medium-low. Add asafoetida and fry for 30 seconds, until no longer raw-smelling. Add dal and fry, stirring often, for 30 seconds until golden brown; add coriander, mustard, fenugreek, and cumin seeds and fry until fragrant.

3. Add curry leaves and fry until wilted, then add garlic and dried chilis and fry another 30 seconds to a minute, until fragrant.

4. Add coconut and fry, stirring often, for another few minutes until a shade darker. Add turmeric and stir.

5. Grind all ingredients into a paste in a mortar and pestle, then mix in about 1/2 cup water to loosen (if using dried coconut, you may need more water).

Or, put all ingredients along with 1/2 cup water into a blender or food processor and process until a relatively smooth paste forms.

For the sambar:

1. Wash tur dal to remove excess starch. Simmer dal with 2 cups water, 1/4 tsp ground turmeric, and 1 tsp coconut oil for about 30 minutes until very tender. Mash until relatively smooth with a wooden spoon or bean masher, or process briefly with an immersion blender.

You may soak the dal in water after rinsing them to reduce the cooking time, but it is not necessary.

2. Meanwhile, make the tamarind paste. Soak 1 Tbsp tamarind dried pulp in 1/4 cup hot water for 20-30 minutes. Squeeze the tamarind into the water to extract the pulp. Discard the tamarind seeds and husk. Optionally, depending on your preferred texture, push the mixture through a metal sieve.

3. Prepare vegetables. Slice the onion; remove ends of okra and drumsticks and cut into 2-inch pieces; quarter tomatoes; quarter brinjal; peel pumpkin and cut into cubes; peel and cube potatoes.

4. If using onion, add a teaspoon of coconut oil to a large pot and fry until translucent.

5. In the same pot, boil vegetables in just enough water to cover, along with a pinch of salt, until they are beginning to soften.

Some recipes call for the vegetables to be boiled, and others call for them to be steamed. I prefer boiling, since it produces a nice savory broth.

6. Mix vegetables, dal, tamarind, jaggery, sambar pudi, and salt to taste and simmer 5-10 minutes to allow flavors to combine and vegetables to cook under tender. Add water as needed. Remove from heat and stir in cilantro. Taste and adjust salt.

The final sambar should be pourable, like a thick soup—Karnataka sambar is typically thinner in consistency than Tamil Nadu versions.

For the tadka:

1. Heat coconut oil in a small skillet on medium heat. Add tempering ingredients and fry, stirring often, until chilis and curry leaves are a couple shades darker and the mixture is fragrant.

2. Pour the oil and tempering ingredients into the sambar and stir in. If you like, retain some of the tadka as a garnish to serve.

3. Serve warm, in individual bowls, alongside long-grain white rice. To eat drumsticks, scoop the center out and eat it; the tough outer rind is left.

If you intend to save some sambar, it's a good idea to make just enough tadka for what you plan to eat that day, and then make fresh tadka to pour over the reheated leftovers.

[nycfoodieblog]

I planned on cooking today but ended up being too busy and didn’t get a chance to. However, I was able to put together a batch of my fire-roasted salsa that I posted about a year ago. It’s something that I have in the refrigerator almost all the time and I really think it has a better flavor than anything that you can purchase in the store.

I usually use an equal amount of Roma tomatoes and specifically red jalapeños as these intensify the heat index as well as the color of the salsa. Those two ingredients along with half of a yellow onion and about six cloves of garlic (skin on) are thrown under the broiler for a few minutes to get a very good char on all of them. They’re then tossed in the food processor with fresh lime juice, a splash of white vinegar, fresh cilantro, jalapeño salt, ground black pepper, a pinch of cumin and a few other “odds & ends” that make mine special. I’m sorry I don’t have exact measurements, I just blend it and taste it until it “feels” right.

Feel free to adjust the seasonings to it, and if you’re not a fan of spicy sauces, you can substitute green jalapeños for the red ones. Either way, I think it’ll be all eaten as fast as you can make it. 😂😂😂

Mood Music - “Sweet Distraction” by Sam Willis feat. Kofi Stone & Jake Milliner

[beautyandlifestyleblog86]

Turkey and Black Bean Chili -

Ingredients:

- 1 pound lean ground turkey

- 1 onion, diced

- 1 bell pepper, diced

- 2 cloves garlic, minced

- 1 can black beans, drained and rinsed

- 1 can diced tomatoes

- 2 cups low-sodium chicken broth

- 1 tablespoon chili powder

- 1 teaspoon cumin

- Salt and pepper, to taste

- Optional toppings: Greek yogurt, avocado, cilantro

Instructions:

1. In a large pot, cook the ground turkey over medium heat until browned.

2. Add the diced onion, bell pepper, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.

3. Stir in the black beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.

4. Bring the chili to a simmer and cook for 20-30 minutes, stirring occasionally.

5. Divide the turkey and black bean chili among meal prep containers.

6. Top with optional toppings, such as Greek yogurt, avocado, and cilantro.

7. Store in the refrigerator for up to a week.

8. Reheat in the microwave before serving.

[ceeveganglutenfreebaking]

Delicious Vegan Gluten-Free Back-to-School Lunchbox Snacks

Back-to-school season is upon us, and that means it's time to start thinking about lunchbox snacks. But what if your child has dietary restrictions, like being vegan or gluten-free? Don't worry, I've got you covered! In this post, I'm sharing 5 delicious and nutritious vegan gluten-free lunchbox snacks that your kids will love.

**1. Energy Balls**

These energy balls are the perfect way to start the day or refuel after a long morning of learning. They're packed with protein, fiber, and healthy fats to keep your kids energized throughout the day.

**Ingredients:**

* 1 cup pitted dates, soaked in hot water for 10 minutes

* 1/2 cup almond butter or other nut butter

* 1/4 cup rolled oats

* 1/4 cup shredded coconut

* 1/4 cup chia seeds

* 1/4 cup ground flaxseed

* 1/4 teaspoon vanilla extract

* Pinch of salt

**Instructions:**

1. Drain the dates and add them to a food processor along with the almond butter, oats, coconut, chia seeds, flaxseed, vanilla extract, and salt.

2. Pulse until the mixture forms a sticky dough.

3. Roll the dough into 1-inch balls and store in the refrigerator for at least 30 minutes before serving.

**2. Mini Veggie Pizzas**

These mini pizzas are a fun and healthy way to get your kids to eat their veggies. They're also a great way to use up leftover veggies from the fridge.

**Ingredients:**

* 1 whole-wheat pita bread, cut into 4 wedges

* 1/4 cup marinara sauce

* 1/4 cup shredded vegan mozzarella cheese

* 1/4 cup chopped vegetables (such as broccoli, carrots, bell peppers, and onions)

**Instructions:**

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Spread a thin layer of marinara sauce on each pita wedge.

3. Top with shredded vegan mozzarella cheese and chopped vegetables.

4. Bake for 10-12 minutes, or until the cheese is melted and bubbly.

**3. Fruit and Nut Bars**

These fruit and nut bars are a delicious and portable snack that's perfect for on-the-go. They're also a great way to get your kids to eat their fruits and nuts.

**Ingredients:**

* 1 cup dried fruit (such as raisins, cranberries, and apricots)

* 1/2 cup chopped nuts (such as almonds, walnuts, and cashews)

* 1/4 cup chia seeds

* 1/4 cup maple syrup

* 1 tablespoon coconut oil, melted

**Instructions:**

1. Combine all ingredients in a food processor and pulse until the mixture forms a sticky dough.

2. Spread the dough into a rectangular pan lined with parchment paper.

3. Refrigerate for at least 30 minutes before cutting into bars.

**4. Hummus and Veggie Sticks**

Hummus is a delicious and versatile dip that's perfect for pairing with veggie sticks. This snack is packed with protein and fiber, and it's a great way to get your kids to eat their veggies.

**Ingredients:**

* 1 cup chickpeas, rinsed and drained

* 1/4 cup tahini

* 2 tablespoons lemon juice

* 2 tablespoons olive oil

* 1 clove garlic, minced

* 1/4 teaspoon cumin

* Pinch of salt

* 1 cup chopped vegetables (such as carrots, celery, and cucumber)

**Instructions:**

1. Combine all ingredients in a food processor and blend until smooth.

2. Serve with veggie sticks.

**5. Yogurt Parfaits**

Yogurt parfaits are a classic lunchbox snack that's both healthy and delicious. This vegan version is made with plant-based yogurt and is packed with protein and probiotics.

**Ingredients:**

* 1 cup plant-based yogurt

* 1/2 cup granola

* 1/4 cup fresh fruit (such as berries, bananas, or mangoes)

**Instructions:**

1. Layer the yogurt, granola, and fruit in a reusable container.

2. Enjoy!

These are just a few ideas for vegan gluten-free lunchbox snacks. With a little creativity, you can come up with endless possibilities!

Comment below which one you will be trying out