#flat leaf parsley

[davidwhornii-blog]

Shrimp, Asiago & Asparagus Risotto with Tarragon

A rich and creamy risotto with tender shrimp, asparagus, the sharpness of Asiago cheese and a bit of fresh tarragon. Be careful, this might become one of your signature dishes!

For this recipe, please go to:

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[newguyontheblock]

Broiled beef, cherry tomatoes, toasted bruschetta, lettuce/flat leaf parsley and dip.

[leaving-fragments]

if you're ever feeling sad make a salad with flat-leaf parsley. trust me. a whole bunch of flat-leaf parsley with some bulgur and mini-tomatoes (not the longish ones. the round ones still on the stem). with lemon juice and salt and lots of black pepper. bonus if you add some smoked tofu

[queerandnow]

Salad - Chickpea, Artichoke, and Feta Salad

Chickpeas, artichokes, and feta cheese combine to create this recipe for a light and refreshing salad.

[skippingdown16]

i hate doing big shops. you mean i have to make a shopping list? and remember to buy everything on the list?

[parsnippety]

woohoo!

[hellsitegenetics]

Chicken Pot Pie! :D

this is an actual recipe, but I have not tested it so have no idea if its good.

Ingredients

1 tbsp. olive oil

1 1/2 lb. bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

1/2 yellow onion, chopped

2 carrots, chopped

2 stalks celery, chopped

1 tsp. fresh thyme

1/4 c. all-purpose flour

2 c. chicken stock

1/4 c. dry white wine

1 c. frozen peas

1/4 c. fresh flat-leaf parsley

1 (14-ounce) package all-butter puff pastry

1 large egg, beaten

Directions

Step 1Preheat oven to 425°F. Heat a large cast-iron skillet over medium-high heat. Add oil. Season chicken with salt and pepper. Cook, skin sides down, until golden brown and crisp, 6 to 8 minutes. Flip chicken and transfer skillet to the oven. Cook, until the internal temperature of the thickest thigh registers 165°F on an instant-read thermometer, 12 to 14 minutes. Transfer to a cutting board. Discard skins and bones, and chop chicken. 

Step 2Place skillet over medium-high heat. Add onion, carrots, celery, and thyme. Season with salt and pepper. Cook, stirring occasionally, just until crisp-tender, 3 to 4 minutes. Add flour and cook, stirring, 30 seconds. Slowly stir in stock and wine. Bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 4 to 6 minutes. Remove from heat. Stir in chicken, peas, and parsley. 

Step 3Cut puff pastry into a circle 1 inch larger than the outside rim of a cast-iron pie plate. (You may need to roll the dough on a lightly floured work surface to get it to size.) Place pie plate on a rimmed baking sheet. Transfer filling to pie plate and top with puff pastry; crimp edges. Brush puff pastry with egg. Bake, until golden brown, puffed, and cooked through, 20 to 25 minutes.

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Closest match: Neolamprologus multifasciatus genome assembly, chromosome: 18 Common name: Many Banded Shell-Dweller

(image source)

[marhor9879]

Lamb Neck Roast with Rough-cut Chermoula

Ingredients:

60 g Beef dripping, ghee, schmalz, melted or olive oil

1 tbsp Each sweet and smoked paprika

4 slice / 1.5 kg Lamb necks

1-1.2 kg Mixed vegetables (I used 1 large carrot, diced, 800 g cherry tomatoes halved, 1 medium onion, peeled and cut into large pieces, 5 celery ribs, sliced)

2 Large garlic bulbs, outer skin removed

Sea salt and freshly milled black pepper

Flat bread, to serve

Lemon wedges, to serve

2 Garlic cloves, peeled and crushed

1 tsp Salt flakes

30 g Each flat-leaf parsley and coriander, leaves and stalks

1 Long red chilli pepper, chopped

2 tbs Extra virgin olive oil

Finely grated zest and juice of 1 large lemon

1/2 tsp Each ground cumin, ground coriander and sweet paprika, toasted

Instructions:

Place melted beef dripping or oil and both paprikas in a large bowl and season well. Add lamb necks and turn to coat all over, then use your hands to massage mixture in. Cover and chill for up to 2 days to marinate.

Preheat oven to 220C/430F. Place chopped carrots, celeries, cherry tomatoes, and garlic in a large, deep roasting pan. Season well, then place marinated lamb necks on top and spoon over any remaining marinade.

Roast lamb necks, turning once, for 30 minutes to brown and crisp up. Remove pan from oven. Cover with a lid or a large piece of baking paper, then cover with doubled pieces of foil to secure tightly. Reduce oven to 180C/350F. Roast until fall-off-the-bone fork-tender, about 3 hours.

Meanwhile prepre the chermoula. Use a knife to mash garlic and salt flakes together on a chopping board until a smooth paste forms. Place in a medium serving bowl. Roughly chop parsley, coriander and chilli together on same board until well combined, scraping up any leftover garlic salt mixture remaining on board. Add to bowl, then stir in olive oil, lemon zest and juice, and spices until well combined. Taste and season well.

Spoon the vegetable mixture onto a serving platter, then top with the lamb necks. Spoon over some of the rough-cut chermoula, and serve with extra chermoula, flat bread and lemon wedges.

[theblackdahliaemporium]

Drying Herbs

How to Dry Herbs

Drying is the easiest method of preserving herbs. Simply expose the leaves, flowers or seeds to warm, dry air. Leave the herbs in a well ventilated area until the moisture evaporates. Sun drying is not recommended because the herbs can lose flavor and color.

The best time to harvest most herbs for drying is just before the flowers first open when they are in the bursting bud stage. Gather the herbs in the early morning after the dew has evaporated to minimize wilting. Avoid bruising the leaves. They should not lie in the sun or unattended after harvesting. Rinse herbs in cool water and gently shake to remove excess moisture. Discard all bruised, soiled or imperfect leaves and stems.

Dehydrator drying is a fast and easy way to dry high quality herbs because temperature and air circulation can be controlled. Pre-heat dehydrator with the thermostat set to 95°F to 115°F. In areas with higher humidity, temperatures as high as 125°F may be needed. After rinsing under cool, running water and shaking to remove excess moisture, place the herbs in a single layer on dehydrator trays. Drying times may vary from 1 to 4 hours. Check periodically. Herbs are dry when they crumble, and stems break when bent. Check your dehydrator instruction booklet for specific details.

Less Tender Herbs — The more sturdy herbs such as rosemary, sage, thyme, summer savory and parsley are the easiest to dry without a dehydrator. Tie them into small bundles and hang them to air dry. Air drying outdoors is often possible; however, better color and flavor retention usually results from drying indoors.

Tender-Leaf Herbs — Basil, oregano, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly. Try hanging the tender-leaf herbs or those with seeds inside paper bags to dry. Tear or punch holes in the sides of the bag. Suspend a small bunch (large amounts will mold) of herbs in a bag and close the top with a rubber band. Place where air currents will circulate through the bag. Any leaves and seeds that fall off will be caught in the bottom of the bag.

Another method, especially nice for mint, sage or bay leaf, is to dry the leaves separately. In areas of high humidity, it will work better than air drying whole stems. Remove the best leaves from the stems. Lay the leaves on a paper towel, without allowing leaves to touch. Cover with another towel and layer of leaves. Five layers may be dried at one time using this method. Dry in a very cool oven. The oven light of an electric range or the pilot light of a gas range furnishes enough heat for overnight drying. Leaves dry flat and retain a good color.

Microwave ovens are a fast way to dry herbs when only small quantities are to be prepared. Follow the directions that come with your microwave oven.

When the leaves are crispy dry and crumple easily between the fingers, they are ready to be packaged and stored. Dried leaves may be left whole and crumpled as used, or coarsely crumpled before storage. Husks can be removed from seeds by rubbing the seeds between the hands and blowing away the chaff. Place herbs in airtight containers and store in a cool, dry, dark area to protect color and fragrance. Dried herbs are usually 3 to 4 times stronger than the fresh herbs. To substitute dried herbs in a recipe that calls for fresh herbs, use 1/4 to 1/3 of the amount listed in the recipe.

Copyright: This document was extracted from "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Picture Credit: Linda Palmer- Pinterest.

[fitscientist]

Foolproof Shakshuka Recipe

Ingredients

2 tablespoons olive oil

1 large yellow onion, chopped

1 large red bell pepper or roasted red bell pepper, chopped

¼ teaspoon fine sea salt

3 cloves garlic, pressed or minced

2 tablespoons tomato paste

1 teaspoon ground cumin

½ teaspoon smoked paprika

¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice

1 large can (28 ounces) crushed tomatoes, preferably fire-roasted

2 tablespoons chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish

Freshly ground black pepper, to taste

5 to 6 large eggs

½ cup crumbled feta

Crusty bread or pita, for serving

Instructions

Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.

Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.

Turn off the heat. Taste (careful, it’s hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.

Carefully transfer the skillet to the oven (it’s heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)

Using oven mitts (both hands!), transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.

[najia-cooks]

[ID: A bowl full of a saucy lentil dish with a curved green chili for garnish. End ID]

العدس / L3des (Moroccan lentils)

Cumin, paprika, turmeric, and ginger complement the earthiness of the green lentils in this flavorful, filling dish.

This recipe is for a common, basic Moroccan home-cook preparation of lentils; other preparations also include diced potatoes, sun-dried cured meat (al guedid or al qadid / الݣديد or القديد), dried meat cooked in oil (al khli3 / الخليع), or squash.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

2 cups (375g) green lentils, soaked in cool water for about 40 minutes

1 large yellow onion, grated

4 cloves garlic, grated or chopped

1/2 Tbsp ground turmeric

1/2 Tbsp ground ginger

1/2 Tbsp cumin seeds, toasted and ground

1 tsp black peppercorns, toasted and ground

1/2 Tbsp ground sweet paprika

1 Mediterannean bay leaf (laurel)

1 tomato, peeled and grated (about 1/2 cup)

1 Tbsp tomato paste (optional)

One bunch (1/2 cup) flat-leaf parsley

1 1/2 tsp salt, or to taste

1/4 cup extra virgin olive oil

1 1/3 cup (800mL) water

Ground roasted cumin, paprika, or cayenne pepper, to serve (optional)

Instructions:

1. Pick over lentils for stones or other debris. Soak them in enough cool water to cover.

2. If using whole spices, toast black peppercorns on medium in a dry skillet for a few minutes until fragrant. Set aside. Toast cumin for a minute or two until fragrant. Allow spices to cool. Grind peppercorns and cumin with a mortar and pestle or in a spice mill.

3. Quarter and grate the tomato flesh-side-first, leaving the skin behind. You can also peel the tomato by placing it for one minute in just-boiled water, then removing its skin (if skin does not come off easily, soak for another minute); then purée it in a blender. Grate the onion and garlic, or pulse in a food processor.

4. Heat 3 Tbsp oil in a large pot on medium. Add onion, garlic, bay leaf, and parsley and cook, covered, for 2-3 minutes.

5. Add spices (turmeric, cumin, pepper, and paprika) and sauté until fragrant, about 30 seconds.

6. Add the tomato. Cover and cook for another 3-4 minutes.

7. Add the lentils and water. Bring to boil on high, then lower to a simmer. Cover and simmer until the lentils are tender, 25-30 minutes. Stir in the remaining 1 Tbsp of olive oil.

8. Simmer, uncovered, until the desired consistency is achieved. The dish should be very saucy, like a stew.

9. Add salt to taste. Serve with olive oil, sweet paprika, cumin, and cayenne pepper at the table to top. Pair with a crusty bread, such as khobz.

Spice profiles vary somewhat for this dish, but typically include turmeric, ginger, and black pepper. Paprika and/or cumin are often added; sometimes, coriander or bay leaf is added as well.

Cooking methods also vary significantly. Some preparations cook a selection of the ingredients in oil before boiling, as I have called for; others add all ingredients to a pot and bring them to a boil together.

[kathys-home-kitchen]

Cucumber, Tomato, and Feta Salad

This is one of my favorite summer salads. It's refreshing and crunchy and has so much flavor when using fresh garden tomatoes and cucumbers! Unfortunately, any time my garden has a hint of anything edible, the local deer family gobbles it all instantly, so I have to rely on the fresh produce at our local market or my best friend who has a beautiful garden.

Cucumber, Tomato, Feta Salad 

2 seedless (English) cucumbers-chopped into small- medium sized chunks

1 large tomato- chopped chopped into small-medium sized chunks

2 scallions, chopped 

1 cup pitted Kalamata olives-sliced 

1/4 cup crumbled feta cheese

1/4 cup chopped fresh mint

1/4 cup chopped flat leaf parsley

6 tablespoons extra-virgin olive oil

1/4 cup fresh lemon juice

1 tsp Kosher salt and freshly ground black pepper

Directions: 

Combine chopped cucumbers, tomatoes, and scallions in a medium sized serving bowl. 

 Sprinkle the salt over the veggies and mix thoroughly.

Add olives, feta, parsley, and mint and stir gently. The feta should begin to break down a little and coat the cucumbers and tomatoes. 

In a separate bowl combine the olive oil and lemon juice. Whisk until the liquid comes together like a dressing.

Pour half the dressing over the veggies, mix in and taste. Everyone has different tastes, you can always add more if necessary, but it’s pretty impossible to remove dressing once it’s on!  If you don’t need the remaining dressing, store it in a sealed container in the fridge and use it within the week on a spinach and dried cranberry salad.

[greaseonmymouth]

god torsdag venner - hvad siger vi til et kapitel på 5600 ord? dagens kapitel er nu på ao3.

jeg bliver altid sulten når jeg skriver fordi jeg næsten altid inkluderer mad på en eller anden måde, så her er opskriften på den rødkålssalat som blev nævnt i dagens kapitel:

slawdressing: 1 tbsp maple syrup 1 1/2 tbsp date syrup 1 tbsp pomegranate molasses 2 tsp red wine vinegar 100ml extra virgin olive oil

middle eastern slaw: 1/2 head of red cabbage, thinly sliced 1 tbsp salt 1/2 red onion, thinly sliced 1 red chilli, deseeded and finely sliced 1 beetroot, peeled and ends trimmed, thinly sliced or julienned 1 large carrot, peeled and ends trimmed, thinly sliced or julienned grated zest of 1 lemon small handful of dill leaves plus extra for garnish 2 tbsp finely chopped flat leaf parsley 2 tbsp finely chopped coriander 3 tbsp toasted and chopped pecans small handful of pomegranate seeds

dressing: whisk all ingredients except olive oil together. gradually whisk in the olive oil until emulsified and season with salt and pepper to taste.

slaw: slice the cabbage thinly, toss in salt, and place in a colander over a sink or bowl and place heavy weight atop to help the cabbage release its juices and bitterness. leave for an hour

julienne the beetroot and carrot and place in bowl with the drained cabbage. mix well, add all the other ingredients but leave half the pecans. refrigerate until ready to serve.

toss with the dressing until evenly coated. garnish with remaining pecans, a bit of fresh dill, and a sprinkling of pomegranate seeds.

velbekomme

[restorativemeal]

Menu Twenty

Menu Twenty from Rowan Bishop and Sue Carruthers' "The Vegetarian Adventure Cookbook".

Cream of Tomato Soup: butter, onion, celery, tomatoes, brown sugar, parsley, italian herbs, bay leaf, salt and pepper, vegetable stock, marmite, flour, yoghurt, sour cream

Magical Courgette Bake: courgette, egg, milk, cottage cheese, wholemeal flour, baking powder, salt and pepper, cheese, pumpkin seeds

Jacket Potatoes: potatoes, salt, butter, sour cream

Sweet Baked Parsnips: parsnips, salt and pepper, margarine, brown sugar

Red Capsicum Salad with Snow Peas: capsicums, peas, olive oil, lemon juice, red wine vinegar, garlic, basil, mustard powder, salt and pepper

Despite the feelings of positivity I had found in Week Twenty-Eight, it was now Week Twenty-Nine and those feelings were gone. To me, though it was now April, the new year had only just rolled over. There was a newness that typically comes with January 1st. Nothing from January, February, or March was coming with me into April. I had nothing to show for myself and nothing going my way. Now returning to the soup section of the cookbook to complete Menu Twenty, a four page spread whose presence I had feared since discovering it months ago. I couldn’t draw similarity to the previous soup weeks because of the overarching theme of newness. 

April began with Easter, granting a day off of the structured labour in my life. Then the sound of screeching tyres and an all encompassing smash, tin colliding with tin. Doors opening and closing, voices, and a car with a crushed behind over the driveway. There was a car accident on the street on Monday morning. Neighbours banded together, and I sent my flatmate outside with the frozen mint peas purchased a week earlier. I was first aid trained but didn’t want to crowd the scene. It felt symbolic, the correlation between a young man stepping too hard on his accelerator, and the feeling that my life was speeding up also. I was still certain from the week before that the universe mapped every event that prevailed down on Earth. The cars were written off, neither one insured, and the fate of both parties troubled me and I became concerned with how self-indulgent I had become through this process. 

Early preparations.

Early fears of Menu Twenty were quelled by the experience and familiarity I had of my kitchen.  The quiet of the kitchen on a Wednesday evening was my break from an otherwise chaotic and unfruitful existence. I cooked diligently, grating, chopping, portioning, blending and cooking down. Guests came in, just three who didn’t reside at the flat. I blended again and tended the oven, before I knew it, there was a Cream of Tomato Soup, Magical Courgette Bake, plate of Jacket Potatoes, Sweet Baked Parsnips, and a Red Capsicum Salad with Snow Peas on the bench in my silent kitchen.

Trivial moments.

We sat at the table and I became anti-social. My hair had grown to a point that I no longer recognised myself and I felt stifled, unable to relate to anyone as if I were meeting them for the first time. With five different meals, we were spoilt for choice. Perhaps the decision of where to begin was overwhelming to all, or just me. The Red Capsicum Salad with Snow Peas, had been made with green capsicum rather than red, and the frozen mint peas rather than snow. “I’ll never amount to anything,” I exclaimed, before swallowing a glass of white wine. Still the least intelligent at the table as my guests played with their food. Jacket Potato into a small man. I considered my future and put my foot in my mouth. Three times sitting at the corner of the table. Discussion turned to silent retreats and the good things we had heard about them. One guest turned to me and said, “you couldn’t do it.” I looked down at my plate and noticed I had spoken too much over dinner because everyone else had finished their plates except me, I still had half of my own Jacket Potato.

The dinner table.

By the end of Week Twenty-Nine, I was all negativity. Seeking guidance through forms of nonviolent silencing and willful ignorance, socialising with groups I wasn’t so familiar with.  I considered whether it was inhumane to refer to such good friends as mere guests. Was I downplaying the roles they played in the cookbook? At the very least it was April and my faith in the universe remained unshaken.

[congregamus-ruining-food]

Chicken in Creamy Sun-Dried Tomatoes Sauce with Mushrooms

Ingredients:

4 chicken breasts if they're too big, maybe use 3 chicken breasts for 4 people

1.5 tsp sea salt

1 tsp black pepper

1.5 tsp oregano

1 tsp paprika

3 tbsps olive oil extra virgin

4 garlic cloves add more if you love garlic

2 cups sliced white mushrooms about 10 ozs

⅔ cup sun dried tomatoes

0.5 cup white wine

1 cup heavy cream

3 tbsps crumbled feta cheese adjust this ingredient to your taste

3 tbsps chopped fresh parsley I love Italian parsley or flat leaf parsley for this recipe

Directions:

Mix salt, pepper, oregano and paprika into a blend. Season chicken breasts on both sides really well.

Heat the skillet in medium heat and add olive oil. Add chicken when oil is hot and cook on both sides about 5-6 minutes per side (if using chicken cutlets I'd do 4 minutes per side). Remove chicken from skillet and place it on a plate and cover it.

Add minced garlic and mushrooms to skillet. Saute really well for about a minute or so, flip the mushrooms and after another minute remove them from pan and place them over the chicken in the plate.

Add sun dried tomatoes to pan, use their oil too. Let the sun dried tomatoes start to sizzle. Then add the white wine to deglaze the skillet, leave it for few seconds so the alcohol evaporates. Stir well and then add heavy cream.

Lower the heat and let the sauce simmer. Then add the chicken and mushrooms back in, try to nestle everything into the sauce, don't pile them up. Add couple of tablespoons of fresh parsley. Let cook together for few minutes in low heat. Check for salt and pepper and adjust to taste.

Towards the end top off with feta cheese (adjust amount to taste) and the remaining fresh parsley.

Serve over rice, pasta or even steamed veggies. I love to have a small side salad with this dish. Enjoy:)

[bonefall]

trying to translate my ocs name [thistlefiddle] into clanmew and i went with kekra for the prefix as it fits best, but i can't seem to find any words for the suffix [fiddle in this case is from fiddlehead fern]

A fiddlehead is just the young shoot of any edible fern before it unfurls! Clan cats don't have a particular word for this, because they are obligate carnivores and don't collect them for food like humans do.

Here are three words that can be used and are already in the lexicon, plus some more. Feel free to take your pick.

Fern (Generic) = Nan

Frond (Leaf of a fern) = Nanshiff

Bracken (Pteridium aquilinum) = Fofnan

Wall Rue (Asplenium ruta-muraria) = Pymwee They aren't actually aware this is a fern, this word comes from Slate-Parsley.

Lady Fern (Athyrium filix-femina) = Namar Describes large, grand ferns with lots of fronds, not JUST A. filix-femina. But this species is the largest in the area. It can be used as a less powerful Marssi sometimes. NOTE: In English these are the 'lady' and 'male' ferns, but these are not gendered in Clanmew.

Man Fern (Dryopteris filix-mas) = Marssi Very important medicinally to treat tapeworms, which is acquired from eating raw prey..... squirrelflight

Spleenwort (Asplenium trichomanes) = Norp Another medicinal herb, grows out of cliffsides the same way that Wall Rue does.

Hartstongue (Asplenium scolopendrium) = Weskan A huge, flat-leafed fern. The only one that doesn't have "fronds" by Clan cat standards! Comes from a corruption of "Holly-Fern."

Horsetail

And lastly! If you were wondering!!

Fernstripe = Namarseek Lady Fern + Long, thick stripe, referencing a fern-shaped stripe that runs down her back with fronds that branch off.

Fernsong = Nanyanaya Generic Fern + Singing, comes from the fact his kittypet name was Fiddles, which he INSISTED was some sort of fern, so they translated it as such!

Brackenfur = Fofnanfaf Straightfoward. Bracken + Fur.

Fernshade = Weskanhorrl Hartstongue + Understorey. Refers to Fernshade being an excellent, sneaky hunter who fares well even when there's very little cover.

Ferncloud = Marssiharryr Man fern + fast-moving-cloud. She's called Marryr for short. Her suffix was given based on her participation in the Dog Relay Race, she runs VERY fast.