#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:

For hundreds more delicious recipes and mouthwatering food images, please go to:

[newguyontheblock]

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

[lilliankillthisman]

Even worse? I've been humiliated at the University's weekly fruit and veg market

[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.

[parsnippety]

woohoo!

[skippingdown16]

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

[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)

[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.

[maddiee-line]

Another cooking operation successful. 😌 Creamy chicken orzo 😋

Mostly got the recipe from The Modern Proper, but added some twists. Recommend making in a Dutch oven!

Ingredients:

1 tablespoon extra-virgin olive oil

1 onion (yellow, but I used sweet in the pictures), chopped (about 1 cup)

2 ribs celery, chopped (about 1 cup)

2 large carrots, peeled and cut into 1/3-inch pieces (about 1 cup)

4 garlic cloves, minced

8 cups unsalted chicken stock

1 cup unsalted chicken broth

5-6 shredded cooked chicken breast or thighs (I recommend thighs for better flavor and cost effectiveness)

1 pound orzo

1/4 cup butter

1 tablespoon minced flat leaf parsley

1 teaspoon sea salt, plus more to taste

1 ¼ teaspoon garlic powder

1 teaspoon Italian seasoning

¼ teaspoon freshly cracked black pepper

2 tablespoons Knorr chicken bouillon

1. Heat up oil first. Then sauté onions, carrots, and celery for seven minutes. Afterwards, add in garlic and sauté for one-two minutes. 

2. Add in chicken stock and broth and bring to boil. Add shredded chicken and orzo. Reduce heat to medium. 

3. Add in seasonings, dry ingredients, parsley, and butter.. 

4. Simmer for 20 minutes or until vegetables are tender and the mixture is creamy. Mix occasionally! Depending on if you want it more liquidy or dry, adjust timing.

5. Serve by itself, maybe garnish with some parsley, or with bread/bowl. Enjoy!

PS - If you want to reheat next day, it’s very easy! Just pour 3-4 cups of chicken broth! Boil the mixture, and add extra flavoring if needed to enjoy! Honestly, tasted better the next day!

Happy cooking!

[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.

[nbula-rising]

Moroccan Ratatouille With Dates Servings: 6 to 8 Active time: 25 mins Total time: 50 mins

Ingredients 1/4 cup vegetable oil 1 medium yellow onion (8 ounces), halved and sliced 2 medium cloves garlic, chopped 1 medium red bell pepper, stemmed, cut in half lengthwise (seeds and ribs removed), then cut crosswise into thin slices 1 medium eggplant, trimmed (peeled or unpeeled) and cut in half lengthwise, then cut crosswise into 1/2-inch slices 2 medium zucchini, trimmed (unpeeled) and cut crosswise into thin slices 8 ounces pitted dates, halved lengthwise One (28-ounce) can chopped tomatoes, with their juices 2 teaspoons homemade or store-bought ras el hanout** 1 to 2 teaspoons granulated sugar (optional) Fine salt Freshly ground black pepper 6 stems to 7 stems flat-leaf parsley, coarsely chopped, for garnish

Steps

In a large, heavy-bottomed pot over medium-high heat, heat the oil until shimmering. Add the onion and garlic and cook, stirring, until the onion begins to soften, 2 to 3 minutes. Add the bell pepper, eggplant and zucchini and cook, stirring, until the zucchini flesh picks up a yellow color but is still a little firm, 2 to 3 minutes. Add the dates, tomatoes and the spice mixture, stirring to combine.

Reduce the heat to medium or medium-low and cook for 10 to 15 minutes. Taste, and add the sugar, if desired, stirring to combine. Cook, uncovered, until the vegetables are tender, 20 to 25 minutes.

Season to taste with salt and pepper. Divide among individual plates and sprinkle with the chopped parsley. Serve hot.

**Ras El Hanout

Ingredients 2 teaspoons ground ginger 2 teaspoons ground cardamom 2 teaspoons ground mace 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground coriander 1 teaspoon ground nutmeg 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground anise seed 1/4 teaspoon ground cloves

Gather the ingredients.

Place all of the spices into a bowl and stir to combine evenly. Transfer the spice mix to a glass jar and store it in a dry, cool place away from heat and sunlight for up to six months. Enjoy it in your favorite meat, tagine, and stew recipes.

Substitution suggestions + other tips and ideas:

If you can’t have onion or garlic >> use an infused oil instead. No dates? >> This might be nice with dried or fresh apricots. To make this a more filling meal >> serve it with quinoa, a white bean mash or as a side for grilled chicken, sautéed fish or roasted slabs of feta.

[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.