#cozy recipe

[sweetcherryslim]

Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar. - 185 kcal/5g protein

Servings: 8 - 185 kcal/5g protein per 1.25 cup serving

1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)

2 cloves garlic, minced

3 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

2 tablespoons balsamic vinegar

1 teaspoon maple syrup

2 teaspoons Dijon mustard

8 cups packed baby spinach, roughly chopped

1 medium Honeycrisp apple, diced

½ cup diced sharp Cheddar cheese

½ cup toasted chopped pecans

Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.

Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add spinach, the roasted squash, apples, cheese and pecans. Toss to coat.

[honeycinnamonlattes]

I HAVE to try this! 🫣

[daydreamerwonderkid]

At no point ever has Batman shown any sexual desire in a man All of his partners are female Shipping a canonical straight man with another canonical straight man is a disservice to his character and requires Superman a character with a code of honor and upstanding morals to cheat on his canonical wife in order for an extremely out of character relationship to take place

Cozy Soup

Prep Time: 15-20 min

Cook Time: 30-50 min

Serves: 6-8 people

Ingredients

1 lb ground beef or turkey

3/4 cup chopped onion

-Even if you hate onions, I promise they'll taste amazing in this

3/4 cup chopped carrots

1 tsp dried parsley

1 tsp dried basil

4 tbsp butter

3 cups chicken broth

4 cups peeled and diced potatoes

1/4 cup all purpose flour

2 cups Velveta cheese, cubed

-Alternatively, you can do 2 cups of shredded cheddar cheese instead

1 1/2 cups milk

3/4 tsp salt

1/4 tsp pepper

1/4 cup sour cream

Instructions

1. Brown ground meat in a 3-4 qtr saucepan. Once it's fully cooked, drain the meat and set it aside.

2. In the original saucepan, add 1 tbsp butter, chopped onion and carrots, dried basil, and dried parsley. Saute until all are tender.

3. Add broth, potatoes, and meat to saucepan. Bring to a boil. Reduce heat, cover with a lid, and simmer for 10-15 min until everything is tender.

4. In a separate skillet, melt remaining butter and add flour. Cook and stir for 3-5 min or until the mixture becomes bubbly. Add to soup and bring it to a boil. Cook and stir again for 2 additional minutes. Reduce heat to low.

5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese completely melts. Remove from heat and blend in sour cream. Serve.

Optional Garnishes

-Bacon bits

-Feta crumbles

-Shredded cheddar cheese

-Chives

Additional

Highly recommend garlic bread to go alongside this dish. It's pure heaven.

[beautyandlifestyleblog86]

Healthy Metabolism-Boosting Salmon and Veggie Bowl

Ingredients:

- 1 lb salmon fillet

- 1 tbsp olive oil

- 1/2 tsp dried oregano

- 1/4 tsp salt

- 1/4 tsp black pepper

- 1 cup broccoli florets

- 1 cup Brussels sprouts, trimmed and halved

- 1/2 cup chopped red onion

- 1 cup cooked brown rice

- 1 tbsp lemon juice

- 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a small bowl, mix together olive oil, oregano, salt, and pepper.

3. Place salmon in a baking dish and brush with the marinade.

4. Toss broccoli, Brussels sprouts, and red onion with the remaining marinade.

5. Spread the vegetables around the salmon in the baking dish.

6. Bake for 20-25 minutes until salmon is cooked through and vegetables are tender-crisp.

7. Serve salmon and vegetables over cooked brown rice.

8. Drizzle with lemon juice and garnish with parsley (optional).

This recipe is full of nutrients to support a healthy metabolism, including protein from salmon, healthy fats from omega-3s, B vitamins from brown rice, fiber from vegetables, and essential micronutrients. Enjoy this delicious and nutritious meal!

[patetic-club]

⠀⠀⠀⠀ ⠀ ⠀⠀⠀⠀⠀⠀ ⠀ ⠀⠀𐙚 @patetic-club 𐙚⠀⠀⠀ ⠀ ⠀⠀⠀⠀⠀⠀ ⠀ ⠀⠀⠀⠀⠀⠀ ⠀ ⠀⠀⠀⠀⠀⠀ ⠀ ⠀⠀ ⠀⠀⠀ ⠀ ⠀⠀⠀⠀⠀⠀ ⠀ -`♡´-⠀ ⠀⠀⠀⠀⠀⠀ ⠀ ⠀⠀⠀⠀⠀⠀ ⠀ ⠀⠀

⠀⠀⠀⠀ ⠀ ⠀⠀

[grandmawitch]

𝔗𝔞𝔨𝔢 𝔞𝔫𝔡 𝔰𝔪𝔶𝔱𝔢 𝔣𝔞𝔦𝔯𝔢 𝔟𝔲𝔱𝔱𝔢𝔰 𝔬𝔣 𝔭𝔬𝔯𝔨𝔢 𝔞𝔫𝔡 𝔭𝔲𝔱 𝔥𝔦𝔱 𝔦𝔫 𝔞 𝔣𝔞𝔦𝔯𝔢 𝔭𝔬𝔱𝔱𝔢, 𝔞𝔫𝔡 𝔭𝔲𝔱𝔱𝔢 𝔱𝔥𝔢𝔯𝔢𝔱𝔬 𝔣𝔞𝔦𝔯𝔢 𝔟𝔯𝔬𝔱𝔥, 𝔞𝔫𝔡 𝔞 𝔮𝔲𝔞𝔫𝔱𝔦𝔱𝔢 𝔬𝔣 𝔚𝔶𝔫𝔢 𝔞𝔫𝔡 𝔩𝔢𝔱𝔢 𝔞𝔩𝔩 𝔟𝔬𝔦𝔩𝔢 𝔱𝔬𝔤𝔢𝔡𝔦𝔡𝔯𝔢 𝔱𝔦𝔩 𝔥𝔦𝔱 𝔟𝔢 𝔶𝔫𝔬𝔤𝔥; 𝔞𝔫𝔡 þ𝔢𝔫 𝔱𝔞𝔨𝔢 𝔥𝔦𝔱 𝔣𝔯𝔬 𝔱𝔥𝔢 𝔣𝔦𝔯𝔢 𝔞𝔫𝔡 𝔩𝔢𝔱𝔢 𝔨𝔢𝔩𝔢 𝔞 𝔩𝔦𝔱𝔢𝔩, 𝔞𝔫𝔡 𝔠𝔞𝔰𝔱 𝔱𝔥𝔢𝔯-𝔱𝔬 𝔯𝔬𝔴 𝔶𝔬𝔩𝔨𝔢𝔰 𝔬𝔣 𝔢𝔶𝔯𝔢𝔫, 𝔞𝔫𝔡 𝔭𝔬𝔲𝔲𝔡𝔯𝔢 𝔬𝔣 𝔤𝔶𝔫𝔤𝔢𝔲𝔢𝔯𝔢, 𝔰𝔲𝔤𝔯𝔢 𝔞𝔫𝔡 𝔰𝔞𝔩𝔱, 𝔞𝔫𝔡 𝔪𝔶𝔫𝔠𝔢𝔡 𝔡𝔞𝔱𝔢𝔰, 𝔯𝔢𝔰𝔶𝔫𝔰 𝔬𝔣 𝔠𝔬𝔯𝔢𝔫𝔠𝔢; 𝔪𝔞𝔨𝔢 𝔱𝔥𝔢𝔫 𝔠𝔬𝔣𝔣𝔶𝔫𝔰 𝔬𝔣 𝔣𝔢𝔶𝔯𝔢 𝔭𝔞𝔰𝔱 𝔞𝔫𝔡 𝔡𝔬 𝔦𝔱 𝔱𝔥𝔢𝔯-𝔶𝔫𝔫𝔢, 𝔞𝔫𝔡 𝔨𝔢𝔲𝔯𝔢 𝔦𝔱 𝔞𝔫𝔡 𝔩𝔢𝔱𝔢 𝔟𝔞𝔨𝔢 𝔶𝔫𝔬𝔤𝔥. --From Pleyn Delit by Constance B. Hieatt & Sharon Butler 

SO, it’s been ages since I’ve taken the time to actually write out a new recipe.  I’d say I haven’t had the time but since I left the regular workforce five years ago, I’ve technically had more time?  But when you’re home all day there’s so much to do—keeping house, making meals, watching an endless stream of movies (heehee)...there’s always something to pop in the oven or wipe down or put away.  I love it, actually, especially compared to commuting 1.5 hours one way—but I think I need to carve out time to do more things that are creatively fulfilling?  I deleted tiktok off my phone to remove that temptation and yesterday I made a pretty labor-intensive pie for the first time in forever.  A new pie!  Not one I’ve made a thousand times!  I wish I’d taken more pictures throughout the process, but it took most of the day and after a while I was just gettin’ through it. 

I started with the pie crust dough—foolishly I thought I’d get it done early and get to the rest later (wrong! I started between 3 & 4 PM and didn’t leave the kitchen until 9) 

Medieval Pie Crust 

𝔗𝔞𝔨𝔢 𝔣𝔦𝔫𝔢 𝔣𝔩𝔬𝔲𝔯𝔢 𝔞𝔫𝔡 𝔞 𝔠𝔲𝔯𝔱𝔢𝔰𝔶 𝔬𝔣 𝔣𝔞𝔦𝔯𝔢 𝔴𝔞𝔱𝔢𝔯 𝔞𝔫𝔡 𝔞 𝔡𝔦𝔰𝔰𝔥𝔢 𝔬𝔣 𝔰𝔴𝔢𝔱𝔢 𝔟𝔲𝔱𝔱𝔢𝔯 𝔞𝔫𝔡 𝔞 𝔩𝔦𝔱𝔩𝔢 𝔰𝔞𝔣𝔣𝔯𝔬𝔫 𝔞𝔫𝔡 𝔱𝔥𝔢 𝔶𝔬𝔩𝔨𝔢𝔰 𝔬𝔣 𝔱𝔴𝔬 𝔢𝔤𝔤𝔢𝔰 𝔞𝔫𝔡 𝔪𝔞𝔨𝔢 𝔦𝔱 𝔱𝔥𝔢𝔫 𝔞𝔫𝔡 𝔱𝔢𝔫𝔡𝔢𝔯 𝔞𝔰 𝔶𝔢 𝔪𝔞𝔦𝔢. --A Proper New Booke of Cookery 

3 cups flour 

½ cup butter (1 stick)  

1 tsp kosher salt 

2 egg yolks, lightly beaten (save the whites for brushing!!) 

½ cup cold water 

Pinch of saffron 

Crumble the saffron into the water and set aside.  Rub the butter into the flour with your fingers until there are only crumb-sized pieces of butter left (you might also use a pastry cutter for this but it is not necessary), then add the salt, egg yolks, and the saffron water.  Mix until entirely incorporated and the dough has become smooth.  You may need to add more water very gradually until it comes together.  If it’s too sticky, more flour. 

Divide the dough into two even portions and, on a floured surface, roll them very thin.  Thinner than that.  THIN, I TELL YOU! (I hate this part) 

Line a lightly buttered pie plate with one of your dough circles, pressing it along all the edges.  Then use a fork to poke holes all over the bottom of the pastry shell.  Place this aside while you start on your filling.  Place your other rolled out dough in the freezer on a baking sheet if you plan on cutting out intricate designs—if you don’t, just pop it in the fridge. 

*Note: You might also use lard in place of butter here, which is what I usually do when making meat pies, but I felt like having a buttery flakey crust. 

So, the filling—as indicated above, I had a medieval pork pie in mind.  BUT I’ve made historically accurate pork pies so many times that frankly it’s gotten boring.  Last week I was feeling very inspired to try making classic French dishes after listening to Ina Garten’s memoir and the Pork Bourguignon was fresh in my mind.  I wanted to make a pie, I wanted to eat that again—it just made sense. SO, to turn Pork Bourguignon into a vaguely medieval meat pie: 

Ingredients: 

3-4 strips thick cut bacon, diced 

2 lbs of nice fatty pork butt, cut into 1-2 inch bitesized-ish pieces 

2 Tbsp butter 

2 Tbsp flour 

1 enormous sweet onion, chopped bigly—I like big chunks of onion but you can dice it if you prefer 

8 oz button mushrooms, diced (I remove the stems. Texture issue. But they are perfectly edible.) 

2 large stalks of celery, diced 

2 cups (ish) of carrots, sliced, carrots are so wildly sized—I let my heart determine how many carrots looks like enough 

A handful of golden potatoes, chopped.  Perhaps about a cup and a half- two cups here as well 

4 fat cloves of garlic, minced (or more) 

½ Tbsp dried thyme 

1 tsp smoked paprika 

Fresh ground pepper 

1 tsp kosher salt (to start) 

½ cup red wine 

1 Tbsp tomato paste 

1-2 cups chicken broth (or vegetable, whatever you prefer) 

¼ cup heavy cream 

Preheat your oven to 350F.  

In a large dutch oven pot over medium high heat, cook the bacon completely, then remove and set aside in a large bowl.  In the bacon grease, sear the pork on each side—2 minutes or so per side if it’s immediately sizzling when you place the meat in the pot.  You may need to do it in batches, don’t crowd the pieces.  Once seared on each side, remove from the pot and set it aside in the bowl with the bacon. 

To the pot with the juices from the meat, melt 2 Tbsp of butter.  When the butter has melted and has stopped foaming, stir in the 2 Tbsp of flour to make your roux.  Stir and cook the roux until it turns a deep brown color somewhere between a dark amber and a milk chocolate.  Do not walk away from the roux and don’t stop stirring, if the roux burns, you’ll have to clean it out and start over! 

Once your roux is a lovely shade of brown, turn the heat down to medium/low and add the onions.  Give them about a minute or two head start, stirring them to coat them in the roux then follow with the mushrooms.  Cook these together, stirring often, until the onions become translucent and the mushrooms are releasing their moisture. 

Add in the celery, carrots, potatoes—stir to incorporate.  Allow this to cook for a minute then add in the garlic, thyme, paprika, salt & pepper.  After a minute or two, when the garlic and herbs are smelling delicious, stir in the red wine to deglaze the pot, scraping any stuck on bits off the bottom.  Allow the wine to boil and reduce by about half then stir in the tomato paste. 

Once it is all incorporated, add the bacon and pork back into the pot and stir in the broth.  As much as is needed for everything in the pot to be half submerged, you don’t want it to be too soupy, but you also don’t want it to get too dry during the braising.  This would be a great place to have a photo.  Let’s just say half submerged.  

Put the lid on and pop it into the oven for an hour.  Check on it at this point, if it’s looking too dry you can add more broth.  If it’s looking too much like soup, leave the lid askew a bit to let some of the liquid evaporate.  Return to the oven for another hour, checking on it now and then to stir and mind the liquid level. 

Remove the pot from the oven and check the internal temperature of the pork—it should be at least 145F and will continue to cook in the pie. 

Allow your filling to cool slightly, stir in the heavy cream, taste to see if your filling is salty enough—potatoes soak up salt crazy style—then fill your prepared pie shell.  Cover with the top crust, cutting a few holes for venting steam.  Crimp the edges (better than I have done here) and bush it all over with egg whites for browning. 

Place your pie in the oven for 30 minutes at 350F.  After 30 minutes, check to see how it is browning—if it’s getting too dark, tent the pie with foil before returning it to the oven for 10-15 minutes.  If it’s still looking quite light, turn the heat up to 400F and return to the oven for 10 minutes. 

Remove from the oven and allow the pie to cool slightly to set up a bit before serving. 

[scoutingthetrooper]

one pot creamy vegetable soup

[mollybeenoel]

Grilled Camembert (honey, thyme and sweet cherries)

© Sofia Misabishvili

[fallauween]

French Onion Soup

[vegan-nom-noms]

Vegan Milanese Tofu And Roasted Cherry Tomatoes

[earththings]

[ivebeensetonfire]

There’s something so satisfying about cooking, and especially for friends. To welcome other people into your home, and feed them well. Such a simple joy but so profound. Providing sanctuary and comfort for those around you is fulfilling in a way I could not have imagined.

[itsjustheaesthetics]

Masterlist

[seasonalwonderment]

Polar Express Hot Chocolate. - Half Baked Harvest

[beautyandlifestyleblog86]

Nutrient-Packed Salmon With Roasted Vegetables ——-

Ingredients:

* 4 salmon fillets

* 1 large sweet potato, cubed

* 1 red bell pepper, sliced

* 1 cup Brussels sprouts, halved

* 1 tablespoon olive oil

* 1 teaspoon garlic powder

* 1/2 teaspoon paprika

* Salt and pepper to taste

Instructions:

* Preheat oven to 400°F (200°C).

* In a large bowl, combine sweet potato, bell pepper, and Brussels sprouts. Toss with olive oil, garlic powder, paprika, salt, and pepper.

* Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

* While vegetables are roasting, season salmon fillets with salt and pepper.

* Heat a large skillet over medium-high heat. Cook salmon for 3-4 minutes per side, or until cooked through.

* Serve salmon with roasted vegetables.

Optional: For an extra boost of nutrients, serve with a side of quinoa or brown rice.

This dish provides a good source of —-

* Protein from the salmon

* Vitamin A from the sweet potato

* Vitamin C from the bell pepper

* Vitamin E from the olive oil

* Iron from the sweet potato and Brussels sprouts

* Zinc from the salmon

* Healthy fats from the salmon and olive oil

This dish combines lean protein, healthy fats, and a variety of vitamins and minerals for a delicious and nourishing meal.

[walafamily1992]

‼️ Please don’t skip taking a look 🍉🇵🇸

Here are our story

I am Walaa, a mathematics teacher and a mother of three daughters. My husband is a dentist. We lived a stable life, but when the war came, I lost my home, my job, and our car. My husband suffered severe injuries to his spine that prevented him from practicing his work. He had several operations and needs more operations. My daughters are suffering from malnutrition, and I cannot provide them with food and clothes. Everything has been destroyed under the rubble of our house

My husband had several operations on his nose as he was suffering from severe bleeding. He had an operation on his back to stabilize the first lumbar vertebra, and on his neck he had an operation to stabilize the fifth and sixth vertebrae.

Now he suffers from severed tendons and nerves in his foot and needs a referral for treatment outside Gaza because there are no possibilities to perform these operations on him.

I hope you will save my family so that we can provide our food until my husband receives treatment.

Attached some pictures of her operations

Please help. Any funds raised will be used in daily survival and if enough is raised, to be able to evacuate Gaza.

Vetted! Line 203, Case No JT03H on Project Watermelon Vetted fundraiser list, Project Watermelon has also posted with Walaa on the dental tent Momen set up to provide dental services for children in Gaza,

@gotinterest @godfrey-the-chaos-duck

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