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istoleyoursnacks · 3 years ago

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Brunch Time!

I’m posting this on a Saturday night, but it doesn’t matter! Any day is great for brunch, but Sunday brunch is the best, right? Whether you're making the yummy foodies to wake up both yourself and your family (or just yourself like me!), Or if you happen to treat yourself by going out for an omelette, a skillet, or even eggs and pancakes! But a good homemade breakfast/brunch hash is a great way to get everyone out of bed and around the table!

I have a basic hash recipe for you that involves a heaping cup of love. For first time cookers, it's a great thing to get under your belt, and once you feel you've mastered the few ingredients in your pan, you can start adding things, taking them out, and really play around with hash. My hashes are almost never the same (unless I'm being kinda lazy or sick. Sometimes even just the base hash is good enough). You can find it below, as well as a variant or two! Please note that with this hash, I do not use pre-shredded potatoes. I chunk mine into bite-sized pieces!

So, for the very basic hash, I typically use:

1 russet potato OR a couple of handfuls of the small potatoes that come in the one pound bag to equal a russet. Make sure to clean your potato. No need for the extra helping of dirt. Peeling it is optional, but I typically don’t.

Part of an onion OR one shallot. A shallot is a more subtle onion that doesn’t have that sharp taste, and definitely won’t make you cry when you cut into it!

Peppers. Depending on what you want in there, I at least start with a green bell. You can add as many as you want after. I throw in part of a green and part of a red for color.

Butter! They say to use olive oil to be healthier, but let’s face it: butter-fried potatoes are the BEST. Vegan friends can use a hot-temperature oil like canola.

Mushrooms. You can get them pre-sliced, or you can get button ones to slice yourself. Either way, use the stems! They’re edible!

Some kind of meat. This is optional, especially for the vegan/vegetarian friends, but I love a meat in with my hash. You can use leftover steak from the night before, ham steak, bacon, pancetta (which is an italian-style cured bacon/ham. It may be more expensive, and if you can’t tolerate a lot of salt like me, give it an extra rinse in your strainer before adding), etc.

Note here that if I say just butter, you can assume I’m saying butter/oil. :)

So! Here is how I make my hash to make sure it’s cooked all the way! Crunchy potatoes that are underdone are... well, you won’t make the same mistake twice. It has a distinctive crunch. I’ve heard that people used to eat potatoes raw once, but a: I don’t know if that’s actually true, and b: I was very young when I heard this. But anyway! Melt your butter (if you’re making it for two, use 1 Tbsp, use 2 for four people, etc) over med-high heat (my stove is electric, so if you have numbers, I use between 6 and 7. Get that pan nice and hot!). While the butter melts, chunk up your potato(es) to bite sized pieces or smaller if you want, then add to the pan when you start hearing a nice sizzle from the butter/oil. Give the potatoes a nice stir to coat with the butter, then let it be for a minute or two while you slice and dice the onion. If you plan to use pancetta, add it with your potatoes. It needs time to render. If not, then just wait with your meat until the end. Add your onions, then give that pan a stir. Then slice and dice some peppers, then add to your pan. By this time, you should be a: smelling wonderful things from your pan, and b: start to see a nice light brown from your potatoes! Toss in those mushrooms next, then let it sit for a few minutes, stirring occasionally. Let them turn a nice brown, then add your meat that isn’t pancetta or bacon. Give it a nice warm up, and get some fry marks on there if you really want to.

Ta da! You can serve it with a nice egg on top (I fry mine over easy to let the yolk run in there), put some cheese on if you like, crank some pepper, and make some toast!

That was the basic hash! Below are a couple of nice variants! Also, don’t be afraid to experiment with different spices. I give you some tools to help you, but I also encourage experimentation! That definitely doesn’t mean put dried basil on your tongue and see what it tastes like, or trying a teaspoon of vanilla (spoiler alert: vanilla extract is gross). But use this and then try new things/ spice combinations.

Mexican hash:

Add a poblano pepper to your pepper mix, use chorizo, tomatoes, add some chili powder, garlic powder, cumin, and then (if you really want to get fancy!) some pinto, black, or light red kidney beans! Top it off with some hot sauce, salsa, sour cream, and cilantro (but only if you like it!). If you don’t have those specific spices, taco seasoning will work as well. I personally don’t use the pre-made stuff cause it has so much salt in it. If you use chorizo, add it right away with your potatoes, and use a half amount of butter. Chorizo will release an oil when you cook it down, so it will mingle with the butter nicely and you won’t end up with a greasy mess. (hint: use your toast to help mop up that lovely oil on your plate! ;) )

Mediterranean hash:

Add some greens in there! I like using spinach to get juuuuust to the part where its wilting, but kale works here too. Use garbanzo beans (chickpeas), olives, maybe some dill or za’atar seasoning (you can find this blend in the spice aisle of your grocery store. It’s a blend of sumac, oregano, thyme, and sometimes marjoram. If you can, give it a whiff at the store. It’s a very lovely smell.) Tomatoes would go well in here too. Top with feta cheese!

If you make something else and love it, share it with me! I’d love to hear about what you came up with! Also thank you very much for letting me share these with you. Happy brunching!

-Snacks

#foodies!#how to #breakfast hash #snacks' guide to food

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brookpub · 3 years ago

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Best Salads near Mill Road, Cambridge | Brook pub near Mill road

Salads are an essential part of a British meal. A salad is a mixture of raw or cooked vegetables and fruits, usually seasoned with oil, vinegar or other dressing and sometimes accompanied by meat, fish, eggs or other ingredients.

Salads can be divided into many different categories, such as fruit salads made up of sweet fruits and green salads, where green leafy vegetables like lettuce and spinach are used to make the Salad. Bean salads use beans as their primary ingredient, and seafood salads are made up of seafood such as fish, crab meat, and prawns.

In Britain, people make all sorts of salads, but some of the most common ones being made in Britain today include coleslaw salad, chicken salad and tuna salad.

Wiltshire Bacon Salad

Wiltshire Bacon Salad is one of the most uncomplicated and delicious English salads. It is made by cooking a few rashers of bacon till crisp and dropping them into a bowl containing an equal number of hard-boiled eggs cut in half. The bacon should be very crisp and the eggs soft-boiled. Serve with the fat left on the bacon and vinegar poured over the eggs.

Coleslaw salad

Coleslaw salad is a type of Salad that is served as an accompaniment to food but can also be eaten on its own. It is made from shredded cabbage and carrots, and mayonnaise. Other vegetables may be added to the coleslaw, such as spring onions or onions but these are not always used.

Chicken salad:

It is another type of famous British Salad, and it is usually served with lettuce leaves, chicken breast that has been cut up into small pieces and mayonnaise. Can eat this Salad on its own at any time.

Greek Salad:

It is just a salad made with vine tomatoes, cucumber, red onion, feta cheese and black olives. Some recipes also include peppers and capers, but these aren’t traditional ingredients.

Cheese salads:

They are trendy in Britain at the moment. They are salads with some cheese, usually goats cheese or feta cheese.

Avocado salads:

They are also trendy in Britain right now. They often have feta or goats cheese in them, tomato and lettuce, and sometimes beetroot or watercress.

Mackarel Salad:

When Mackarel is fresh it makes an excellent cold dish; they should be wiped clean, split open down the back, boned and seasoned with pepper, salt, oil and lemon juice or vinegar. A few slices of Spanish onion may be added if liked.

To taste some of the best salads near Mill Road, Cambridge, visit the Brook pub. We serve some of the best Chicken Caesar and Pan-Fried Salmon salad. Let’s see how they are made with simple ingredients.

Chicken Caesar salad:

It is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Caesar Sauce, garlic, and black pepper. In its original form, this Salad was prepared and served tableside.

There are many variations of the dish available in different parts of the world.

Many variations omit the coddled egg or substitute it with a hard-boiled egg.

Some add anchovies to the dressing; others use grilled Chicken instead of boiled. The anchovies are often omitted by those who dislike their taste but want an authentic flavour.

Pan-Fried Salmon salad:

It is a dish that comprises salmon as the primary ingredient. The salmon is pan-fried and, after that, mixed with vegetables like cherry tomatoes, red onions, Iceberg lettuce, cucumber, peppers, and lemon dressing to make it more delicious. Preparing this delicacy takes only 20 minutes to be ready for consumption.

Pan-Fried Salmon salad has many health benefits and can be taken any time of the day.

Brook pub near Mill road is often referred to as a Gastropub that serves some of the finest Ales, Beers, Gins, Whisky, Wines and Cocktails. You get to enjoy some of the best British pub food here, prepared with fresh ingredients from the market. Our salad dressing sauces are prepared daily, making the dish taste good.

Apart from the food we also love to entertain our guests with some events such as live music, karaoke nights, Quiz nights etc. Our daily news and events are updated on our social media sites giving you a peek at our upcoming events.

Come in to enjoy some of the best salads, food and drinks at the Brook pub near Mill Road, Cambridge.

#Best salads Millroad #Brookpub Mill road #Best Salads Cambridge #Brookpub Cambridge #Gastro pub

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haidasndwch · 4 years ago

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Best Burgers in North Vancouver

Eighties Restaurant

Restaurant Name: Eighties Restaurant

Phone Number: (604) 987-6654

Website:

Address: 110 W 14th St, North Vancouver, BC V7M 1N9, Canada

Opening Hours: Mon-Sun : 7:30am – 9pm

Dish Type: American, Diner, Canadian

Special Diet: Vegetarian Friendly, Gluten Free Options

Price: CA$50 for two people (approx.)

Delivery: No

Yelp Rating: 3.5

Google Rating: 4.2

Zomato Rating: 3.1

Foursquare Rating: 7.5

Do you want to know where to find North Vancouver’s best burgers? Burgers in Canadian American Eighties Restaurant are the absolute best in their class.

All burgers are served with the choice of French fries, green salad, onion rings, pan-fried potatoes, or potato salad in the Eighties, and we recommend you to have onion rings along with your burgers. Everyone is satisfied with the hamburger platter (a juicy hamburger on a toasted sesame bun).

Dill mayo makes the salmon burger flavorful, so don’t forget to have it. British Burger made of crisp bacon strips and melted cheddar cheese is an old-fashioned healthy burger to taste. A garden burger on a toasted sesame bun can be an excellent choice for veggie burger lovers.

The Eighties is ready to perform pickup services and welcome large parties. The open, relaxing patio has a peaceful atmosphere while you are enjoying your burgers. During weekdays the Eighties serve many different drinks.

Although there are too many people to order a burger, the staff performs quickly so that you won’t wait too much for these juicy and tender burgers. The Eighties has a cute and different design that will be attractive to you. The corner benches near the massive window have many fans. So don’t hesitate to take a seat.

Tomahawk Restaurant

Restaurant Name: Tomahawk Restaurant

Phone Number: (604) 988-2612

Website:

Address: 1550 Philip Ave, North Vancouver, BC V7P 2V8

Opening Hours: 8:00 AM - 4:00 PM

Dish Type: Diner, Canadian

Special Diet: Vegetarian Friendly

Price: CA$30 for two people

Delivery: No

Yelp Rating: 3

Google Rating: 4.2

Zomato Rating: 4

Foursquare Rating: 7.5

Tomahawk is a must-visit restaurant if you are in North Vancouver and want a juicy hearty burger. These delicious burgers are named after some Indian chiefs, a memorial to the owner’s friends.

All burgers are served with golden French fries in Tomahawk. A combination of onions, lettuce, organic ground beef patty, bacon, a free run egg, aged cheddar cheese, wiener, tomato, and Tomahawk’s special sauce is named eclectic Skookum Chief Burger.

Chief Capilano Hamburger and everything on it will fill you up quickly. If you have little appetite, don’t think about Tomahawk burgers, especially Tomahawk Totem Burger. Chief Simon Baker Burger made organic ground beef patty, bacon, sliced fresh mushrooms, and aged cheddar cheese is better than any burger.

Vegetarians are lucky to order Veggie Burger in Tomahawk. A burger fills with a meatless patty made with black beans, brown rice, fire-roasted corn, bulgar wheat, and green chilis topped with tomatoes, crisp lettuce Tomahawk special sauce. Tomahawk special sauce makes every burger flavorful and nothing like you have ever tasted before.

The outstanding collection of North Shore and West Coast Indian artifacts makes Tomahawk very unique and attractive. You can see loads of historical memorabilia on the walls. Some of these Indian hand-crafted artifacts have 80 years old and great historical value. This collection includes handmade pots, drums, cooking utensils, large and small totem poles, masks, and other cared objects.

Visit this spot for a burger after hiking in the North Shore and enjoy the extensive collection of cultural items while biting your vast burger!

Seymour's Pub & Grill

Restaurant Name: Seymour's Pub & Grill

Phone Number: (604) 904-8778

Website:

Address: 720 Lillooet Rd, North Vancouver, BC V7J 2H5

Opening Hours: 11:30 AM - 12:00 AM (Next day)

Dish Type: American, Bar, Pub, Canadian

Special Diet:

Price: CA$50 for two people

Delivery: No

Yelp Rating: 3.5

Google Rating: 4

Zomato Rating: 3.2

Foursquare Rating: 6

Seymour’s menu features all sorts of burgers and is beyond your expectations. We suggest you soak in the goodness of Seymour’s burgers. You can opt for delicious burgers at lunch, dinner, or any time you are eager to eat. Besides tasty burgers, Seymour is a beer and wine store. Come to Seymour and raise a glass with your friends. You may experience real happy hours at this place. The dining hall is covered with lustres and unique decorations, and the high ceiling is breathtaking. They offer the best burgers at the best prices in the whole of North Vancouver. Fresh homemade burgers are made from scratch daily that fulfills your demands. Seymour’s burger is stuffed with a fresh burger patty, bacon, cheddar cheese, onion ring, and garnished with lettuce, tomato, red onion, mustard mayo, and pickle on a fresh toasted brioche bun, the most popular burger at Seymour. Homemade lamb patty, spinach, and goat cheese mint sauce is the favourite burger at Seymour. The crispy chicken burger is the right choice for chicken lovers. Seymour makes chicken breast deep-fried and uses ranch and hot sauces on these burgers. Cheddar cheese will be melted in your mouth quickly. Seymour serves all burgers with fries, small soup, or Caesar salad. Indeed, you can substitute yam fries. Sautéed mushrooms make the Jerk chicken burger more flavorful. Customers are pleased with burger menu options. You will lick your finger while eating Seymour’s burgers. Notable services and friendly, cheerful staff can be found at Seymour. Burgers look fresh and tempting so that you won’t resist them. It is a must-go-to restaurant in North Vancouver, which makes you come back every so often.

Smoke and Bones BBQ

Restaurant Name: Smoke and Bones BBQ

Phone Number: (604) 770-1394

Website:

Address: 999 Marine Dr, North Vancouver, BC V7P 1S4

Opening Hours: 10:00 AM - 12:00 AM (Next day)

Dish Type: Barbecue, American

Special Diet: Vegetarian Options

Price: CA$80 for two people

Delivery: No

Yelp Rating: 4

Google Rating: 4.4

Zomato Rating: 3.7

Foursquare Rating: 8

Among the super burger lands in North Vancouver, the perfect classic Smoke and Bones with its fantastic menu is so popular. Burgers with the stylish version of decoration are the most exciting thing about Smoke and Bones. Order your burger and sit on the dining room or heated patio. Moreover, you can ask for delivery and takeout at Smoke and Bones. They specialize in creating the real authentic way of making burgers. Smoke and Bones uses hardwood fire and coal to cook burger materials. This restaurant will become your ideal. Their passion is about preparing the most delicious burgers in North Vancouver. The catering service is another impeccable option at Smoke and Bones. They offer you many different burger flavours to choose from to meet your hunger. Smoke and Bones can provide the required tasty lunch and dinner options. Smoke and Bones is a location dedicated to the most attempting burgers in North Vancouver. They follow an extraordinary recipe, and you obtain slightly caramelized burgers with crisp edges. Black and Blue Burger won’t be found in any other burger lands. It is a grilled chuck burger with avocado, chipotle caramelized onions, blue cheese cream, tomato, and lettuce on a toasted bun with fries. American burger gets more flavorful by adding cheddar and alder wood bacon. Enormous burgers are served with delectable, mouthwatering beef. The burgers melt in your mouth with an aromatic bark that you never forget. We suggest you ask for a whiskey list along with your burgers and crispy fries. You may like this dining option.

Finch & Barley

Restaurant Name: Finch & Barley

Phone Number: (604) 770-1000

Website:

Address: 250 1st St E, North Vancouver, BC V7L 1B3

Opening Hours: 6:00 PM - 12:00 AM (Next day)

Dish Type: Bar, Canadian, Pub

Special Diet: Vegan Options

Price: CA$50 for two people

Delivery: No

Yelp Rating: 4

Google Rating: 4.4

Zomato Rating: 3.6

Foursquare Rating: 7.5

Do you want to find the best burger in North Vancouver? Here is the top-listed burger to dig into, Finch and Barely. Trendy burgers are served at Finch and Barley. Here You can find fresh organic burgers at cool prices. They manage the quality and quantity in a successful method. This music-centric bar and restaurant has a world menu that focuses on the most delicious burgers. They are boasting a menu with cocktails, wine, and the tastiest burgers—plan for your upcoming events to enjoy Finch and Barley’s dining salon. Come and eat your burgers in a cozy spot. Burgers come with hand-cut fries. You also are free to substitute yam fries, half/half, organic spring salad, or kale Caesar. We suggest you add bacon, mushrooms, or house guacamole to your burgers to make them more delightful. Don’t forget to have a drink while eating your super burgers. Cozy, corner, well-lighted, and different designs will attract everyone. Finch and Barley has perfect offers for burger lovers. Finch and Barley Burger is like no other burgers. Cheddar, jalapeno mayo, hamburger relish, crisp romaine, tomato, and red onion, all and all will come on a toasted brioche bun. We cannot explain how much lamb burger is good; imagine a bun full of feta, organic greens, tomato, grilled red onion, and lemon herb mayo. No one can resist this massive tasty burger. Have your burger while listening to live music at Finch and Barley. Please note that there are dark and light rooms at Finch and Barley. You choose which one you prefer to have your vast and flavorful burgers. The luxurious decoration of the darkroom is more exciting to have a beer and burger altogether.

https://haidasandwich.ca/best-burgers-north-vancouver/

#sandwich #burgers #haidasanwich

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tastebotanical · 4 years ago

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Carrot and Coriander Tart

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Carrot and Coriander (Cilantro) Tart

This easy, make-ahead Carrot and Coriander Tart has a brilliant balance of sweet and savoury. Carrot and coriander is a classic flavour combination. It is often found in soup and salads but I thought it would work in a tart. The addition of the green herby flavour of coriander highlights the sweet, earthy taste of the carrots. I roast the carrots before adding them to the tart in order to bring out their flavour.

There are not very many recipes for Carrot Tarts but lots for those filled with squash or pumpkin. I think this is a pity as carrots have the same flavoursome sweetness and are available all year around. In addition, they are a fantastic partner for warm spices such as cumin, ginger and coriander. I also have another recipe for a different type of Carrot Tart, which uses whole carrots with orange and ricotta on a base of puff pastry.

What you need to know about this Carrot and Coriander (Cilantro) Tart

I generally make my own pastry. After years of avoiding doing this, I found out quite recently that it is actually quite quick and easy. I think home-made shortcrust pastry tastes better than ready-made too. However, if you do not have the time or inclination to make your own pastry, it is fine to use ready-made.

Whether you make your own pastry or use ready-made, it is really important to bake the empty pastry case before adding the filling (step 7). This will ensure that the pastry is cooked through and that the base of the tart is not soggy.

Roasting the carrot slices in the oven is a vital part of this recipe as it brings out their natural sweetness. This is further enhanced by adding the dry spices – cumin, ginger and coriander – and a little honey. I use this method of preparation to make a side-dish, Spiced Carrots with Lemon and Honey, which can be eaten either warm or at room temperature.

I think the combination of fresh coriander (cilantro) and carrot is brilliant. However, I know that not everyone is a fan of this distinctively-flavoured herb. If you like the sound of this tart but are a hater of fresh coriander, you can just leave it out. Alternatively, you could substitute another fresh herb, such as parsley.

This tart can be eaten hot from the oven or at room temperature. If you are not going to eat it immediately after you have made it, allow it to cool to room temperature. You can then keep it in the fridge for two or three days. When you are ready to eat it, remove it from the fridge and leave for at least an hour at room temperature so that it is no longer chilled. If you eat it when it is chilled, the flavour will not be as good.

What goes well with Carrot and Coriander (Cilantro) Tart?

I make this tart all year around. In winter, I will serve it hot from the oven along with potatoes, either baked or boiled, and a green vegetable. In summer, I generally serve it with a choice of salads. I tend to include a carbohydrate-based salad – such as potato salad or a pasta or rice salad – plus a green salad and one other salad. I have a lot of salad recipes and some of my favourites to go with my Carrot and Coriander Tart are listed below.

Broad Bean Salad – the freshness of green broad beans and the saltiness of feta cheese goes very well with the sweet, roasted carrots

Fried Aubergine (Egg plant) with Soy and Honey – this easy salad has a sweetness from the honey and a brilliant umami flavour from the soy. Honestly, if you think you don’t like aubergine, you need to try this salad!

Red Cabbage Coleslaw – simple, crisp cabbage and carrot, sweetened with apple, in a light mayonnaise dressing.

Roasted Beetroot Salad with Yogurt and Tahini – the sweetness of the roasted beetroot and the earthiness of the tahini are a good flavour combination with the carrots and coriander in this tart.

Roasted Pepper Salad – a really simple salad using sweet roasted peppers which go very well with the sweetness of this tart.

Thai Cucumber Salad – a fresh, Asian-inspired salad which balances the sweet flavours in this tart.

Loved this recipe? Check out the Recipe Index

Other quiche and tart recipes

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. In addition to this Carrot and Coriander Tart, some of my favourites from this are listed below.

Asparagus Quiche

Beetroot Tart

Butternut Squash Tart with Chilli and Sage

Caramelised Onion Tart

Carrot Tart

Crab and prawn tart with chilli, lime and coriander

Feta Quiche with Roasted Peppers

Garlic Tart

Herb Tartlets

Onion Tart with Wild Garlic

Shallot Tart with Thyme and Anchovy

Smoked Salmon Tart with Prawns

Spinach Tart

Tomato Tart

Loved this recipe? Check out the Recipe Index

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Carrot and Coriander Tart

★★★★★ 5 from 4 reviews

Author: Tastebotanical

Prep Time: 15

Cook Time: 55

Total Time: 1 hour 10 minutes

Yield: Serves 6 1x

Category: Tart

Method: Baking

Cuisine: English

Description

This easy vegetarian tart combines the classic flavours of carrot and coriander (cilantro).

Scale 1x2x3x

Ingredients

For the pastry:

275 g (10 oz) plain flour

125 g (5 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)

Salt

A little water

For the filling:

450 g (1lb) carrots

1 tablespoon olive oil

Salt and pepper

1 teaspoon ground cumin

1 teaspoon ground ginger

2 teaspoons ground coriander

2 teaspoons of runny honey

A large bunch (approximately 25 g or 1 oz) of fresh coriander

120 ml (4 fluid oz) double cream

2 eggs

Instructions

Set your oven to 180 C, 350 F or Gas Mark 4.

Make the pastry. Put the flour in a bowl. Add the fat and combine – either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. Season with salt and pepper. Add a little cold water (2-3 tbsp) and shape the mixture into a dough.

Peel the carrots and chop into thin disks.

Put the carrot disks onto a baking tray. Add the olive oil. Season with salt and pepper.

Bake the carrot disks in the oven for around 30 minutes until they are soft and slightly brown at the edges.

Remove the carrot disks from the oven and put in a bowl. Add the cumin, ginger and ground coriander together with the honey. Stir to combine and set aside to cool slightly.

Roll out your pastry and use it to line your quiche or flan dish. Bake for 20 minutes in the oven to allow the pastry to “set”. This will stop the filling making it soggy.

Crack the eggs into a mixing bowl, add the cream, and beat until combined.

Wash and finely chop the fresh coriander.

Place the carrot mixture and chopped coriander in your pastry case and then pour in the egg mixture.

Place your quiche or flan dish in the oven and cook for 25 minutes.

The tart can be eaten hot, room temperature or cold.

Keywords: carrot, coriander, cilantro, tart, quiche, vegetarian

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This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and Petra @ Food Eat Love

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#carrot #cilantro #Coriander

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bites-kms · 5 years ago

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Chicago, that toddlin' town

I guess very deep inside I love it: I always end up visiting freezing places in December for a quick holiday before the actual big holidays. First it was Russia, then Finland, London and now Chicago. I must definitely have a fetich with the cold, because it’s really unbearable with -18C, and yet, here I am.

Chicago is cold, yes. But it’s wonderful as well. I can’t wait to come back during summer time. If I find it gorgeous already, I can’t imagine then. Winter isn’t that bad either: all the beautiful places you want to go, see and know are actually empty, picture-perfect awaiting for you and your enjoyment. Some rooftops get cold very easily but, there are other closed ones, surrounded by glass, already ready to fight the winter back, gifting you a beautiful sight of Chicago lights within the comfort of AC.

You breath and eat its culture. People are polite. The American flavor is present in every corner. It’s hard to describe a particular neighborhood or place; instead, you just have to wing it to discover it. If, as per my point of view, New York City is the heart of the US (at least on the East Coast), where the culture beat and rhythm is determined, Chicago must definitely be its lungs: the air is fresher, the city is cleaner, more tidy yet exciting, smaller but rich, more elegant and better taken care of, making sure the blood stream fluids hassle-free in this living being that is America. I mean, it’s called the Windy City for a reason!

A mix of Sydney, San Francisco, Singapore and Sweden (all of them with S - such a weird coincidence) with a dash of Toronto and Austin, this is a perfect merge of everything. What Yangon is to SEA, I believe Chicago is to North America’s East Coast.

Downtown Chicago, The Loop & River North, the main stuff.

Michigan St. is one of the city’s main arteries, it’s fully decorated, with its fancy boutiques, stores and hotels, charming the riverwalk and its surroundings. The sharp cold, the one that makes you feel like you are about to lose your fingers in any sudden bump or gentle touch, paints the city with a crisp white - still figuring out whether it actually came from my frozen watery eyes or the snow itself. Regardless, it’s indeed a charming Winter Wonderland.

Arriving from O’hare to any part of town is quite easy thanks to the CTA. I went off on Washington stop and walked a few blocks reaching my friend Gabe’s house by New East Park. A compulsory stop at Millennium Park, with a visit to the wrongly named “bean” (it’s actually named Cloud), the Art Institute of Chicago - awarded the best Museum in the World by Trip Advisor until 2018 for four years in a row - is a must. But what is even more important is to try Chicago’s pizza emblem: the stuffed pizza pie at Giordano’s. It has multiple locations, -the original one being at River North- and its menu is full of the good stuff. We went to the one by the Bean instead, and be prepared: it’s a lot of food and it will take at least 45 mins to reach your table. So don’t get fooled, try to hold on and avoid ordering appetizers, don’t be like us, if not you’ll get super full before the main food star. It’s rich and full-filling, the doe is fantastic, it honors the actual “pie” name it stands for, the sauce is delicious and the stuffing reminded me of the pizza rellena my Nona used to make, although with a complete different taste (ours was way better, coz it had bacon, anchovies and eggs).

After an evident food comma, be prepared to check out a wonderful sunset at London House, a hotel & rooftop bar strategically located on the intersection of Michigan St. and the Riverwalk, where you can be mesmerized by Chicago’s skyline. If you are visiting in winter, remember to drop by early (sunset in December happens approximately around 4:30pm), and if you are checking it out during summer nights, be ready for some music and fun until late.

A great winter alternative is The Signature Room & Lounge - a closed yet wonderful restaurant, located on the 95th and 96th floor of one of Chicago’s tallest building. A reminiscence of the Hyatt Hotel in Tokyo and a flashback to Charlotte’s wondering sights at the massive windows in Lost in Translation happens when you first face those monumental glasses, while being charmed by Chicago’s lights and movement. From 5 to 7 there’s a very convenient happy hour, so be mindful to check it out: Prosecco for me, Old Fashion for Gabe. Another incredible talk for our memories.

Right next to it, you can find The Drake Hotel, now owned by Hilton, also known as the place where Al Capone lived here in Chicago.

When it comes to dinner, man, you’re in a pickle! Chicago is known for its food scene and for a reason. It’s foodie’s heaven. Thankfully, talking with locals, residents and cross-checking with blogs and seasonal magazines, I can undoubtedly say that The Purple Pig is the place to go. Mediterranean cuisine with a twist, with a wonderful collection of wines and charcuterie. We shared three delicious dishes: whipped feta with honey and sweet heirloom tomatoes, butternut squash with peanut butter and adobo, to finally wrap it up with an exquisite Spanish grilled octopus with potatoes and pesto greens, which made us end up with no extra room for dessert - my friend Belu would be so disappointed on me.

Right across the street, you can take some pictures at the Intercontinental Hotel, which hosts Michael Jordan Steakhouse (not a biggie, but it’s kind of funny that this legend, Mike 23, has a restaurant on his own). Wrap up your night with some blues. Walk down the area to find your favorite bar, hopefully one with no or little cover fee. We went to Blue Chicago ($10 bucks), grab a IPA Goose Island beer (the local brew) and enjoy some tunes. It was really amazing - I could listen to this music all day long.

Up North: Old Town, Wicker Park & Longan Park, the cool stuff.

Head up to Old Town, near Lincoln Park. Take the brown line (if you manage to activate your CTA card, it’s not an easy task if you don’t have a US phone number) and travel 4 long stops. This neighborhood holds St Michael’s Church, one of only seven buildings to survive the Great Chicago Fire of 1871. Start your tour over there, and check out the beautiful architecture that surrounds it. It’s an extremely weird merge of modern and old buildings and styles, with some very well preserved gems. Same happens downtown. I guess that after the fire, the city really focused on keeping its charm as untouched as possible. And damn they are doing a great of a job at it!

Up there, one of the main roads - which is also a National highway - is North Wells Street (IL-64 Route, oh well hello New York’s BQE deja vu!) and check out Second City, an iconic Comedy Club and Theater in the US - thanks Juan for the tip!-. It started as a small cabaret theater nearly 60 years ago and has since become the world’s premier name in improv-based sketch comedy and education. Steve Carell, Stephen Colbert, Chris Farley, Tina Fey, Bill Murray and Mike Myers are just some of the name-dropping figures that appear as their alumni.

Right in front of it, there’s Foxtrot Cafe, a wonderful and warm place where to have breakfast. It’s iconic spicy chicken biscuit is a must, and you can pair it with the coffee of your choice. Almond cap for me. After some needed calories to fight the -8C temperature, I headed east to Wicker Park.

What a wonderful place. It’s dodgy, ruined down and hipster-looking. It is truly fantastic. The best of British’s Shoreditch with the untapped, gritted vibe of Brooklyn’s Bushwick or Flatbush, with the crazy look of Seattle’s Pike/Pine-Capitol’s Hill. This is where High Fidelity (2000s, John Cusack in a record store movie) was shot. Gentrification is the hype word you’ll hear, but still, Wicker Park remains a vibrant hub of culture and commerce in Chicago, riddled with boutiques, restaurants, cocktail bars, concerts venues and condos. It’s main area is located around the six corners of Milwaukee, North and Damen Avenues.

Starting from Milwaukee Ave. South, make a compulsory stop by Myopic Books, a nerdy paradise for all second-hand book fans. Continue your literally hunt down by Milwaukee Av and rejoice at Volume’s Book, get the warm hot cocoa you were craving for while writing your travel blog post about Chicago or read a new book instead. For a more funky venue, walk down a few more steps to find The Wormhole, Chicago’s most visited coffee shop.

The Wormhole is a place very hard to define, so I will just say that is an '80s-themed rustic coffee shop, complete with a DeLorean, pouring locally roasted coffee. It’s a fun place with great music and even better wifi. It’s easily and strategically located before arriving to some of greatest stores by Milwaukee Ave. Make some time to check out all the fantastic the second hand, vintage and thrift shops like Kokoroko, Free People, & or if you prefer, stop by Reckless Records for some great music discounts.

Make yourself some time to check it by night as well, you can have fun at Emporium, the great arcade place or even have a drink or two at Davenport’s, the great piano bar and cabaret.

The best place - and most iconic one - to have a cozy, all-time-classic lunch is Dove’s Lunchonette, inspired in old ‘60s and ‘70s Chicago’s soul and blues. It’s really fantastic. Becky (almost certain that was her name) is the great waitress that will recommend you all the goodness available in the menu and refill your coffee or tea, always with her laugh and great vibe. Make sure to appreciate the tunes and the environment, it’s a great memory from this city. A delicious poblano pepper filled with chicken and cheese, deep fried in delicious crumbles, topping a side of mexican rice with house, home-made spicy sauce. Yummy.

Continue your exploration heading towards Logan Place, where more cool stores like tattoo parlors and skate stores are located. Don’t miss out on the street art scene and the 606, the Chicago’s Highline. Make a stop at the “Greetings from Chicago” mural and don’t hesitate to refuel at Colectivo Coffee, a great place where co-working and coffee brewery merges.

Going West: Fulton Market, Greek Town and West Loop

This is THE place to eat. All of Chicago’s top restaurants are here, even the ones that have their venues by the riverwalk, they know they need to be here as well. We tried out luck at Au Cheval, named the best burger in America for a while, but it comes with a cost: an hour and a half waiting queue. Instead of getting our burger treat, with it’s typical knife on top, resembling some kind of conquest your stomach is about to achieve and colonize, we decided to give Green Street Smoked Meats a chance. This is one of Gabe’s favorite spots in Fulton Market, and it’s a nice and fancier Texas Smokehouse. Communal, big tables, great music and vibe, where to find delicious BBQ, even better brisket which we tried to tuned down with healthier sides such as yummy broccoli salad as well as the traditional pickle cabbage one, are there to ignite your night.

The Green Door Tavern is an awesome tip my parents gave me. Apparently, it was vox populi back in the ‘20s that the establishments that had a green door, hosted a speakeasy inside and did not respect the prohibition rules of no-alcohol. So, let’s party like it’s 1921 and enjoy a drink or two in here! Once you enter, it just look like a regular, sports and antique bar, where memorabilia and Irish Pub look-and-feel rules the place. Yet, do not despair: head to the back, go down the stairs and before reaching the bathroom, try to listen to the music. A wall, a tricky one, hidden behind a books and ornaments shelf, you shall find Heaven’s door. A funky, old school, hour-o-clock-show bar, where to enjoy strong cocktails, and around the clock shows. Music, magic or, it’s signature event: burlesque. After choosing your drink from a very unique tarot-card-like menu, indulge yourself in the ‘20s era with the surprise show and the old-school videos played on the stage curtains. It’s a fantastic experience!

Visit the Hoxton hotel (always beautiful, never disappointing according to my experiences in Brooklyn, Paris and now Chicago) and head up to it’s rooftop restaurant Cabra - a Peruvian fusion delight. Great for brunch or lunch, we indulged on it’s sample menu and enjoyed some fresh guac and chips, a pulled pork belly sandwich, a tuna tiradito, goat empanadas and some delicious mango and chocolate dessert. It was a perfect Thursday food-comma.

Before leaving Fulton Market, walk around and visit the brand new Time’s Out Market. Contrary to the Hoxton experience, Time’s Out is a great content platform with great venues around the world. Although, no market is as nice and as delicious as the Lisbon one. It was the first Time’s Out market they launched, and although I’ve visited some others like New York’s or Chicago’s, they do not manage to create the same vibe and atmosphere you can find in Lisbon. Chicago’s one is nice and you can find top names such as The Purple Pig and so on, but maybe you wanna give some of the surrounding restaurants a try before choosing Time’s Out Market.

Wrap it up by Navy Pier & a bis on the Riverwalk

While my stayed in the Windy City was coming to an end, I went to the Navy Pier for sunset to be wonder by the Michigan Lake and its view. We also walked down again the main road and visited The Protein Bar, a healthy venue were wraps and juices are top notch and you with your purchase you contribute to a local start-up. You can also check out a top view of the Bean and the Millennial park at Cindy’s, the rooftop of Chicago’s Athletic Association. Visit the Public Library and imagine yourself studying at the same booths or with the same texts Obama once did. Have a coffee by the Theater District at Goddess and the Baker.

Head to Nonnina for some yummy Italian and even better service. We had some wine, pasta and salmon to celebrate my last night in the city. Call it a day by visiting another Varela’s Family recommendation and favorite: The Redhead Piano Bar. This energetic, fun and light-hearted venue is a fantastic spot where to drink your sorrows away, sing your heart out and laugh as hard as you can. The talented crew at the piano and mic will sing your requests for tips and will cheer and entertain your night with fine tunes, Chicago’s stories and public interaction that will certainly lift any night and place a unique bow on your unique Chicago Farewell.

4 days in Chicago is not enough, specially if the cold forces you to be inside. I guess the same applies in summer: it wont be enough either due to the outdoor activities the city will offer. Next time I will drive a little bit uptown heading to Superdawn, the traditional and well known Chicago sausage drive thru. I would also love to visit Manny’s Place, a traditional deli that’s been around for quite a while now, as well as to Kingston Mines, the traditional blues bar near Lincoln Park and Zoo -which we did actually go but too early for a show- as well as another fun and very hard to find ( I need to research a little bit more) tiki-bar speakeasy called three dots and a dash. Chicago, you’ve been awesome - I’ll be back!

#usa #chicago #illinois #travel #food #foodie #cafe #bar #speakeasy #friends #pizza

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lowcarbnutrients · 7 years ago

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Keeping Your Salad Healthy

I have actually been traveling the last few days with my family members, as well as we've been striking neighborhood salad bars whenever we can. Yes, #salads are normally healthier compared to deep-fried convenience food, or burgers, pizza, and lots of various other foods, nonetheless, you could still consume too much of an excellent thing. Here are a few suggestions and also contrasts in order to help you avoid sabotaging your salad.

Take a peek at the following salads from a few chain dining establishments:

Southwest Chile Lime Ranch Salad with Hen at Panera Bread has the complying with nourishment break down: 650 Calories, 34g Overall Fat, 1270mg Sodium, 54g Overall Carbs, 10g Fiber, 24g Protein. Tender Eco-friendlies, a brand-new salad chain begun by well known Danny Meyers has a Delighted Vegan salad with the complying with nutrition malfunction: 980 Calories, 37g Total Fat, 1260mg Sodium, 146g Complete Carbs, 14g Fiber, 26g Protein. TGI Friday's Caesar Salad with Grilled Hen as well as Caesar Dressing: 810 Calories, 59g Complete Fat, 1910mg Salt, 28g Overall Carbs, 5g Fiber, 46g Protein.

Now contrast these salads to the statistics for a Big Mac: 540 Calories, 28g Overall Fat, 950mg Salt, 46g Complete Carbohydrates, 3g Fiber, 25g Protein.

The complying with are a few suggestions and also factors to know while choosing your following salad.

DRESSING ON THE SIDE The clothing on your salad could make or damage its healthfulness variable. This is your most essential choice for keeping your favorable eating on track. Routine dressing can be high in calories and also fat, and also really commonly salads are saturated in it, so get your clothing on the side and use only 1 to 1 1/2 tablespoons-or even better, sprinkle it on your salad with a fork. Luscious Dressings (several are mayonnaise-based) are the worst choices nutrition-wise. Here's what could be found in 3 tablespoons (a requirement dining establishment serving) of some preferred dressings:

Blue Cheese: 260 calories Ranch: 270 calories Thousand Island: 165 calories Creamy Italian: 240 calories Olive Oil and Vinegar: 270 calories Russian Dressing: 160 calories French Dressing: 180 calories Italian Dressing:90 calories Caesar dressing, 240 calories

SWITCH THINGS UP A BIT Try changing to a low-sugar, low fat clothing (a few of them actually taste great!). By legislation, fat-free dressings have to have less than 1/2 gram of fat per 2 tbsps, and low-fat dressing have to have no greater than 3 grams of fat each serving. Attempt balsamic vinegar, Dijon mustard, or fat-free yogurt as healthier alternatives. Also, Pumpkin or sunflower seeds for included taste, and while they still have calories, they likewise add preference with dietary worth. Include olives to produce a delicious, low calorie alternative to croutons at 5 calories each. Prevent a lot of mandarin pieces which are often crammed in sugar and are 10 calories each, use clementines rather. Add any kind of entire fruit, such as blueberries, strawberries, mangos, fresh summer season peaches, etc for taste without way too many calories.

ADD CRUNCHY VEGETABLES Make sure to include lots of celery, bell peppers, cucumbers, carrots, broccoli, or kale chips, all of which are very tasty as well as add quantity and taste without costly calories. AVOID THE UNDESIRABLE CRISIS OF CRISP TOPPINGS Avoid crispy additions such as croutons (1/2 mug = 66 calories), fried noodles or wonton strips, and crunchy tortilla chips or shells. They add added calories, with little to no nutritional value. Additionally avoid foods that are referred to as crispy, which truly suggests fried.

WATCH THE CHEESE Try to prevent entire milk cheeses. Also home cheese could be a resource of undesirable fat and calories. Several grocery stores bring packaged, shredded low-fat cheese ready to spray exactly on your salad. Crumbled blue cheese is 100 calories per ounce. Crumbled goat cheese is 70 calories per ounce, Feta is 80 calories per ounce.

BACON AND OTHER MEAT TOPPINGS We all know that bacon is complete of fat, so if you need to have it, attempt cooking it on a paper towel in the microwave to absorb the fat and conserve some calories. Bacon and also pork both have 50 calories per slice.

TACO SALADS With a deep-fried tortilla shell, guacamole, cheese, meat, and also sour lotion as attachments, taco salads could be one of the least healthy choices on the food selection. The taco salad at Taco Bell surpasses the majority of the other menu choices, with 850 calories and also 52 grams of fat!

EAT BEANS AND LENTILS A cup of kidney beans has simply 225 calories and is loaded with healthy protein (15g), as well as fiber (11g). Lentils have a comparable profile with a lot more protein (18g) and also fiber( 16g). These, and also chickpeas all make good salad choices.

AVOCADO I wouldn't fret about avocados, they're nutrient-dense as well as jam-packed with antioxidants, vitamins B6, C and E, in addition to folate and also 60 percent more potassium per ounce than bananas. They're likewise an excellent resource of monounsaturated fat, which research studies have actually shown minimizes serum cholesterol degrees when utilized instead of saturated fats.

DRIED FRUITS The issue with dried fruit is that when the water is gotten rid of the fruit becomes less filling but still has the same number of calories. Dried out fruit simply comes to be sweeter, extra focused as well as much easier to over-consume. Plus, numerous manufacturers of dried out fruit sugarcoat, thus boosting its currently thick calorie levels.In reality, ounce-for-ounce, all sorts of dried fruit are much higher in calories compared to their fresh equivalents as a result of the water that's lost and also the focus of sugar that's developed throughout the drying out procedure. Take an appearance at raisins as contrasted to grapes: One mug of fresh grapes has 62 calories and 0.8 g fiber. One (1.5-ounce) box of raisins has 129 calories and 1.6 g fiber. Go light on the Craisins (dried out cranberries with sugar) and raisins.

POTATO, TUNA AND EGG SALADS Watch out for pre-made salads such as pasta salad, potato salad, tuna salad, egg salad and also coleslaw, which frequently include mayo. One mug can consist of close to 30 grams of fat. Try for "salads" made with low-fat mayo, mustard and/or vinaigrette.

TRY VARIOUS ENVIRONMENT-FRIENDLIES Make your salad more exciting by changing from iceberg lettuce to a mix of greens. Not just will you be improving the color and also structure of the salad, however you will additionally be boosting its nutritional worth. Adding romaine lettuce, spinach, herbal greens, arugula, radicchio, or cabbage supplies extra beta-carotene, potassium and vitamin K. You can also attempt cherry tomatoes and also baby carrots, which are nourishing additions that call for little prep work. Speaking of which, if putting all these active ingredients together on your own appears like excessive work, you could buy pre-packaged combined environment-friendlies as well as bags of veggies in almost any neighborhood supermarket.

#diet #low calorie #low fat #nutrition #nutritional value #soup diet

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omgkittymonster-blog · 5 years ago

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KAT'S KETO STARTER GUIDE

a quick guide to starting keto easily and without worries!

⦁ intro ⦁ science ⦁ myths and misconceptions

⦁ breakfast ⦁ lunch ⦁ dinner ⦁ snacks ⦁ food list CHEAT SHEET:

⦁ intermittent fasting ⦁ what to do when you go out to eat ⦁ what to drink and when

⦁ "carb cycling", cheat days, and how tos: ⦁ things to avoid that are a waste of money

INTRODUCTION TO KETO Keto is an amazing diet and/or lifestyle that when paired with multiple other forms of healthy choices can be a quick way to lose a few pounds or a healthy way to live longterm allowing you to still enjoy life without estranging yourself from your friends and family. It is very flexible and people that stick to keto find themselves in love with it and raving about their success, as long as they gave it the proper chance! I myself lost ten pounds the first week I did strict keto and I knew then I was hooked!

SCIENCE BEHIND KETO AND WHY IT WORKS The common american diet is very high in sugar, carbs, unhealthy fats, caffeine, sodium, etc. This recipe is a disaster waiting to happen, heart disease, obesity, cancers, diabetes, among a plethora of other terrible life stealing diseases that effect millions of americans. Whether you do a low carb, or low calorie, or low red meat and fat diet, the idea remains the same. Reduce calorie intake vs output, avoid foods that cause inflamations or gastro-intestinal upsets, and eat filling whole foods that offer a lot of nutrient density. Now, the reason that keto works so good is the science behind the diet: When you reduce the amount of sugar (glucose) your body intakes, which is its normal source of fuel, it panics, uses what it has, burns glycogen which is stored in the liver and muscles, and finally switches your body to KETONES (which burns FATS for fuel instead). When your body is in Ketosis, it will burn your body fat and consumed fats for energy, to do normal body functions. This sounds like a miracle, and I can honestly say it is. Most average americans have anywhere from a 20%-50% body fat ratio, men usually on the lower end of that, where anything over 30% is usually considered overweight. That being said, most people have a lot of fuel to burn that they would never have burned if they were eating a large amount of carbohydrates that the body prefers to burn first. You literally have your own fuel just waiting to go, and you will feel awesome when you see the fat melting off your tummy, thighs, back, face. :D

Myths and Misconceptions When I first started keto I thought I could eat as many hot dogs, burgers, chicken wings, ranch dressings, etc as I could stuff in my face. Truth be told you can, but your body will be severely lacking vitamins and minerals that you need to be healthy so I would suggest making sure to vary your diet, always include a healthy fat (example: salmon, avocado, macadamia nuts) and lots of greens whenever possible. If you absolutely cannot, taking a high nutrient density multi vitamin is really smart, as well as looking into electrolyte mixes or supplements. People will try to bully you or shame you for not eating "just one this" or "you have to try a bite" and after a little while, you absolutely can! But during the first month or so, til you become "fat adapted" it is best to be as diligent as possible, and you will be really proud of the results. Not all fats are created equal: While dirty keto does exist and sometimes is necessary, try to remember that quality of your fuel will always dictate how you feel. Will you feel better after a slice of greasy pizza or a big salad with lots of veggies and roasted turkey? Easy concept. You don't have to starve yourself. This was the hardest part for me to learn at first. Keto foods are filling, yummy, and full of flavor, so eat til you're about comfortably full and give the fork a rest. You'll find you're sated for many hours! Not all people get the keto flu. Some adapt to eating high fat really well with minimal issues. If you are feeling dizzy, lightheaded, or stomach sick, make sure you have plenty of water and if you need to, have a shot of pickle juice or a sprinkle of salt in your water. Vitamin water ZERO is also a decent way to get electrolytes without having to spend a lot on a supplement. I'd avoid zero sugar gatorade though, the sweetener in it is sucralose which is bad for ketosis.

NOW TO THE FUN PART: THE FOOD! I do most of my shopping at a normal grocery store, and most of the things I mention can be bought at meijer, target, walmart, or whatever your local chain is. Buy organic if you want! But it isnt necessary. Meats and dairy foods are best when bought all natural or organic if possible. Look for words like grass finished, or pasture raised.

Breakfast ideas: Omelets - add whatever meats veggies and cheeses from list fit your choosing Cauliflower "hash" - sautee pieces of cauliflower with meats, veggies, top with cheese and let it melt :D keto "cereal" - 2 cups unsweetened coconut, sprinkle with cinnamon, stevia, coconut oil, pecans, macadamia nuts, whatever. bake two minutes per side around 375 til toasted. cool and serve with unsweetened hemp, oat, almond or soy milk and fresh berries if you want! Chorizo and eggs with avocado and sour cream - they do make turkey chorizo too! or make your own by adding hot sauce and spices to ground turkey. :3 "Two Good" Makes a super low carb yogurt that tastes amazing - i eat it with berries or a "Quest" brand protein cookie for breakfast! Chia pudding - 2 T. chia seeds, milk substitute or water, stevia, and whatever flavor you want to add! Peanut butter, cocoa powder for PB cup, raspberry/almond, blueberry/pecan. Chill overnight, awesome grab and go Egg muffins - mix up eggs like youd be making scrambled eggs, add some ricotta or cottage cheese (full fat only), add toppings, bake for 5-10 mins til middle is set (use a tooth pick). Can freeze and pop in microwave or last a week in the fridge. I like mine with pesto and mozzarella with tomato on top.

Lunch ideas: La tortilla factory low carb wrap "blt" - these tortillas are amazing and come in many sizes. If you cant find those, find any brand that says "low carb" - look for net carbs under 6 for best choices. Add avocado, turkey bacon, mayo if desired, lettuce, tomato, peppers, etc. Eat with cheese chips (recipe in snacks) Soups: Creamy chicken chili, broccoli cheese (substitute heavy cream and broth in place for milk in recipes) bone broth veggie soups (imagine PHO or Ramen with no noodles!) MAKE A BIG ASS SALAD WITH WHATEVER MEATS AND CHEESE AND VEGGIES YOU WANT (that are safe on the list ofc) this is what i do a lot, and i put the dressing on the side so i can just munch on it throughout the day without it getting soggy. If you find yourself picking certain parts out of your salad right away, try to focus on those more until your body is craving other things. Some days i eat my meats right away, others i eat all my veggies. Your body often tells you what you need without even realizing. If you're a grazer make a fruit and nut tray, or "lunchables" almost. There is a recipe for whats called CLOUD BREAD. It's basically like a fluffy meringue that is made with cream cheese and eggs. I dont make it a lot, I almost always would rather have those wraps. They're that good and last longer :D Try to keep things with you that you know you will eat, rather than things you think you're supposed to eat, because cold fish sounds disgusting vs that yummy five piece chicken tender with hot sauce. >_>

Dinner Ideas: Dinner is my forte because for a long time I was doing OMAD keto, aka "One meal a day keto" where I would fast until dinner every day, except for coffee, tea and water. During these times I dreamt up many cheat meals that I JUST HAD TO HAVE and went home and keto-ized em. If there's a will there's a way, bahahaha. OMAD is not recommended at the start of ketosis because you may feel low on energy or dizzy sometimes and we want to avoid bad feelings during initiation so when you see the success you have you won't have a negative feeling as to why it happened.

LITERALLY IMAGINE YOUR FAVORITE DINNER. Whatever you're craving. You can hack it. We got this. Chinese/Take out? Easy mode. You can make stir fries, fried cauliflower rice, sweet and sour chicken (using parmesan for a crust!), peanut "noodles" or "zoodles", egg foo young, etc! American: Wings, burgers, brats/sausages, grilled chicken, etc - most cook out foods in whole form are totally safe. Pair with grilled veggies or a salad, or make a pasta salad from zoodles with homemade italian dressing. YUMMMM bish Italian: Low carb tomato sauces and "noodles", Fat head Pizza (link to fat head dough recipe will be at bottom. This shit is dope. I never even liked pizza before this). Chicken Parmesan, "Spaghetti and Meatballs", Lasagna: AND OMG GUESS WHAT. Alfredo is like totally fair game, and its really good with mushrooms and chicken. :P Mexican: HOLY FUCK I EAT THIS STUFF SO MUCH. Like, pretty much everything but the chips and rice are totally gucci for keto. Taco/Burrito bowls, fajitas, ceviche, salsa, avocado salad, guacamole, and for dipping I make cheese chips or thin slices of cucumber spritzed with chili lime and salt. Greek: Greek salad, schwarma, gyros (either without bread or use the low carb wraps), hemp seed "Falafel", tzatziki sauce, feta cheese, olives, etc. I have even made indian and thai curries, moroccan food, middle eastern We have made chicken tenders, french fries, chips, "nachos", fish fry, breaded mushrooms, mozz sticks, cheese curds. All your craving foods! The internet is wonderful for this, just make sure you are paying close attention to how much a portion is, or if its higher in carbs than you're allowed for the day.

Above I posted a picture for a shopping list.

This is a nice shopping list but I find it is sort of strict. Try to stick to these items to start but You can add in things like more nuts or avocados, almond and coconut flours (to make cakes and breads!), and higher starch veggies and fruits as time goes on. I get down on some cantaloupe pretty often, and have a cupcake at least once a month.

Intermittent Fasting IF is typically considered an advance technique or body reset especially after big meal days or cheating, and while it has amazing health benefits, I would suggest you research it yourself and decide if it's right for you. I had a lot of luck with it because I hate to keep track of my calories on an app so I knew if I ate whatever I could within a five to seven hour period that the chances that I would eat more than 1800 calories would go way down. Each person is different, if you feel physically hungry, don't deny that feeling. Here is a link that describes and explains types of IF. https://www.healthline.com/nutrition/intermittent-fasting-guide#methods

What to do when you go out to eat We live in a time where many people eat low carb, or restaurants are very willing to wiggle with ingredients or substitutions. Remember that nicer restaurants appreciate this less, but if you know that it will be happening, you can always call the restaurant and let them know in advance. Many chefs are reasonable and want your business and willing to help. Always check the menu for words like, naked, ask for sauces on the side, try to stick to things that are usually safe, blue cheese, ranch, vinaigrettes, mayos. When a dish comes with a carb side, most places will double up on steamed or grilled veg for very little extra or no charge. I get steak with a literal dick ton of broccoli or asparagus and lotsa butter and its good and filling. :D Burgers can be put on top of a side salad , or ask for a lettuce wrap. Make sure wings and chickens arent breaded before frying or baking. Chinese restaurants usually have a section that has all the same ingredients but sauce on the side and veggies steamed, good for when you go out. Egg drop soup is usually ok as long as you don't eat a gallon of it. If something comes that you really want, but can't have, just have one small bite and cover the rest of it with too much salt or ketchup or something than you can handle, or trade it away. This will prevent you from eating it all. There's lots of options and understand that whenever you go out, there is a chance that you might slip out of ketosis. Don't be discouraged because a small slip is a lot easier to deal with than a big one, and you will feel fine within 12 hrs.

What to drink and when Coffee, espresso, unsweetened teas, club soda or la croix like drinks with zero fake sugars added (look for aspartame, sucralose, dextrose, erythritol, etc), pure liquors with no added flavor or sugar (vodka, gin, whiskey, rum, tequila), dry red wine (cabernet, merlot) dry white wine (sauvignon blanc, brut champagne, pinot grigo, chardonnay). Keep in mind that alcohol still contains a lot of calories and while it will not likely bump you out of ketosis, it does delay your body burning calories because it is too busy trying to destroy the evil alcohol from your bloodstream (dramatic music) so limiting intake in the first month really helps you to get in the swing and feel good and hydrated :P. Side Note: Ketal One makes new no sugar added Botanical Vodka and the Peach one and the cucumber mint one are fucking amazing, the end.

"Carb cycling" cheat days, and how to IF YOU KNOW YOU'RE GONNA CHEAT mentally prepare yourself for that. Know what you want to eat, what isnt worth it, and how to stop yourself when you are done. Ever been on a bender where you drank like three days in a row and by the end you're like dude wtf happened all I wanted was to drink friday night and now its sunday where did it go". This has happened to me lots with holidays and special occasion weekends, and the best advice I have for you is to pay attention to how cheating makes you feel. Don't feel guilty unless you feel bad for your progress or your body. Sadly, potatoes make me feel like garbage so I try to avoid them like the plague even when I do cheat. Try to not eat for as long as you can handle after you cheat to allow your body some rest and to burn the glucose and glycogen that may be still in your system. If you feel good enough some cardio or lifting may help to get you back in faster. Ultimately, if keto is a lifestyle for you, remember that life happens and its ok to be human, and eat things that are unhealthy as long as its not the normal. Remind yourself that you deserve to be happy as well as healthy and balance that in your mind. Being positive and recognizing this will help you to not fall off the deep end either way, by being too strict or completely abandoning keto, which often in the early phase will lead you to gaining all that weight you lost back. Carb cycling is a form of keto diet for athletes or very physical people who benefit from a quick carb before intense activity in order to feed their muscles or whatever but as I am not one of those people, I just stick to my higher carb fruits and veggies when I think I might go for a run or walk, or drag my ass down the road, whatever you'd like to call it. >_>

Things to avoid that are a waste of money Don't buy "exo ketones" or "Keto drinks" or powders, anything "bullet-proof" is basically bullshit, you can make the same things for zillions of dollars less and it will taste better as well. Keto urine strips are pretty much just a waste of money, they aren't really indicative of where you are at. Expensive "keto" supplements aren't necessary, take your multi and drink your electrolytes and you should be good to go. Keep in mind if you are an intense athlete I am not so like talk to your doctor or coach dude.

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birdshirt1-blog · 5 years ago

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Valentine's Day Ideas for your Sweet

Valentine's Day isn't something that I bother much with myself even though I do have a very special person in my life. I show and tell my husband each and every day how much I love him and value him, and I certainly don't relish occasions that make people feel compelled to dash off to the store to purchase things that aren't really needed, such as overpriced roses and treats, or spend an excess of money at expensive and crowded restaurants. My husband is very fortunate to get special meals and treats on a regular basis as part of my food blogging project and just because I like to provide good nourishing meals. And he likes to treat me too, all year round.

But Valentine's Day is an excuse for many people to prepare special foods for their sweethearts, and if you're looking for ideas you may want to try some of these vegetarian recipes that will certainly illustrate your passion for your honey. From breakfast to dinner right through to tempting treats and desserts, there's no shortage of opportunity to make this a special day for your most loved one.

You will find many more ideas to celebrate any occasion by browsing through the recipes that I have shared with readers including some nourishing and delicious side-dishes to go along with your meals. Though this list of suggestions was written for those in mind who enjoy Valentine's Day, I was also considering creations for any special occasion or for no reason in particular except for wanting to have a lovely meal along with some delights to treat your loved ones.

So let's start with some rather decadent sweets and desserts!

Valentine's Day Treats & Desserts

This Raspberry and Blackberry Dark Chocolate Truffle Tart with a Teff Crust is both beautiful and easy to make. Filled with luscious dark chocolate and a layer of berry spread, and topped with a scattering of tart fresh raspberries, this tart is a centerpiece that will enchant your sweetheart.

If there are two words that describe Valentine's Day desserts, they are "chocolate" and "cake". This Chocolate Cake with Chocolate Filling and Ganache is moist, rich and delicious and not-too-sweet eggless and dairy-free layered chocolate cake with chocolate filling and ganache — a treat for your sweetheart and you.

This Chocolate Chili Cake is just like what it sounds — chocolatey with a hint of heat from chili powder. Serve it with fresh raspberries for a plate that looks just like it belongs on the Valentine's Day table.

Not chocolate this time, but this Greek Sesame Tahini Cake with Spelt and Mixed Dried Fruits will absolutely enchant your sweetheart. Moist with a myriad of flavors from dried fruits, vanilla, lemon juice, tahini and sesame seeds, this Greek-inspired vegan cake is easy to make and is a perfect dessert on a special day.

I've spoiled my own husband on more than one occasion with this Olive Oil Almond Cake — he and I love it every time. So simple but delicious and none-too-sweet, this is one for almond lovers.

With fresh pineapple and cherries and a combination of spelt and quinoa flours, you could call this a "grown-up" version of the classic Pineapple Upside-Down Cake — making it entirely appropriate for grown-up occasions like your special day with your sweetheart. It''s just as good as you remember it.

This is a all-time favorite, a rich, moist, flavorful and not-too-sweet Guinness Gingerbread Cake made with Guinness stout beer and fresh ginger.

This Blueberry Ricotta Cheesecake is a winner and a very special way to say I love you. If your sweetie likes cheesecake, you must try this recipe.

Speaking of cheesecake, it's always a favorite and so I offer up this Goat Cheese Cheesecake with Mixed Berries that will earn you lots of hugs. One of my favorites.

And while we're speaking of goat cheese, pie may not be everyone's idea of a typical Valentine's Day dessert, but I've never met a man who won't eat pie any day of the year. So if it's a special occasion like Valentine's Day, treat him to this elegant Blueberry Goat Cheese Pie that's more than just a cut above the basic blueberry pie.

This Lemon Sponge Pudding for Two is so pretty to look at and so sure to please the palate of your honey. A perfect dessert for two. Romance = elegance.

There is nothing more pleasing than a combination of chocolate and peanut butter. Your sweetheart will be craving these homemade Peanut Butter Cups for months after tasting them.

My husband calls a piece of this Tahini Freezer Fudge the "best piece of chocolate" he's ever had. So if you're like so many of us who think chocolate must be had at Valentine's Day, the love of your life will love you for this chocolate.

If you really want to spice things up, try these unique Cayenne Peanut Butter Cookies. I know my husband thought that these were some of the best cookies he has ever eaten.

Valentine's Day Breakfast Ideas

Almost like having dessert for breakfast, this Baked German Apple Pancake (known as Apfelpfannkuchen) is a soft, sweet baked soufflé-like baked apple pancake with the inviting homey aromas of brown sugar, cinnamon and nutmeg — in fact, it is just as wonderful for dessert as it is for breakfast.

More apples in a rustic breakfast cake, this delicious Apple-Oatmeal Breakfast Streusel Cake has a sweet crunchy streusel topping, and the fragrance of ground cinnamon and apples will start your Valentine's Day with warm feelings.

If you're planning for a Valentine's Day of delicious and decadent foods, then a great start would be these Apricot Rum Fritters. Just as good as they sound, rum-soaked apricots are rolled in a spiced batter and fried into warm, sweet and crispy fritters that are just extraordinary and will set the stage for wonderful flavor experiences throughout the day.

Light and chewy Pumpkin Gingerbread Waffles with a dark and rich molasses and gingerbread taste, these are a wonderful treat to share between the two of you on a special day, and the aroma is simply heavenly.

One of the tastiest breakfasts I have ever enjoyed with my sweetheart, if you enjoy some spice in your life, be sure to consider trying Indian-Style Baked Eggs Florentine.

A frittata makes for a filling and attractive breakfast on a day where you want to spend a little time spoiling your sweetheart. This Jalapeño Frittata is just the thing for couples who like a little heat in their breakfast, and it's lovely too.

If you and your loved one enjoy eggs and cheese as much as I and mine do, then this Greek Feta and Olive Frittata will be sure to impress both of you. Feta and olives are a perfect couple too.

And if you want a lovely Greek egg dish to start your day but without taking as much time and trouble, this four-egg Greek Omelette with spinach, tomatoes, olives and Feta cheese is a simple, colorful and delicious breakfast for two.

I can't think of a better way to start the day than with this Eye-Opening Blueberry French Toast. Warming and filling, it can be prepared the night before and popped into the oven in the morning.

These Baked Strawberry Pancakes are especially easy to make and a real delight for a very special breakfast.

If you're planning to start your Valentine's Day with a leisurely breakfast cooked with love and care, this Turkish Barley and Apricot Porridge — or Anooshavoor — is a sweet, creamy and wonderfully fragrant barley and dried apricot porridge that is spiced with cardamom and cooked slowly in a risotto style.

For an extra jolt in the morning, these Jalapeño Breakfast Burritos are a must. Healthy and filling and you just know that if your sweetheart likes some heat, he will be asking for more.

Here is a good alternative for those who wish to enjoy a vegan breakfast with their mate. Give these Tempeh-Miso Breakfast Patties a try.

Valentine's Day Dinner Ideas

This Vegetarian Mushroom Bourguignon is ideal for serving to your sweetheart if he shares a passion for plump mushrooms simmered in a rich, thick and delicious red wine sauce.

Everyone loves risottos, don't they? This Mushroom Risotto is a rich, earthy, creamy and perfect risotto to savor over dinner for two.

Italian may or may not be the most romantic cuisine there is — I think it is — but it is always delicious and a delight to share with your loved one. Ricotta Gnudi are tender, creamy ricotta cheese pasta dumplings that are served with a rich, vibrant and zesty homemade tomato sauce.

Among so many Italian classics, lasagna has always been a special favorite. Rich and delicious, this Brussels Sprouts Lasagna is filled with mushrooms, cheese and sliced balsamic brussel sprouts for an elegant and unique Valentine's Day dinner.

Something I always order when having a romantic dinner at an Italian restaurant are arancini — I just adore those little balls of mushroom risotto and cheese fried up into extraordinary savory bites. If you're spending Valentine's Day at home, you can so easily recreate this rich and delicious experience with your sweetheart by making your own Baked Mushroom Arancini — just as delicious, creamy and cheesy.

In my house, a homemade bruschetta is so beautiful to look at and so delicious to eat that it can't help but be something to share with your most loved one. This Olive and Goat Cheese Bruschetta features toasted Italian garlic bread smothered with a colorful and delicious array of mushrooms, olives, tomatoes, soft goat cheese and fresh herbs.

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad is a perfect dinner for two — tender roasted golden orange butternut squash mixed with a baked casserole of creamy cannellini beans, delicate artichokes, sweet cherry tomatoes and fresh herbs, and served with a fresh crunchy and slightly tart fennel and parsley salad.

Sweet roasted squash is such a colorful and seasonally appropriate food around which to center your dinner on Valentine's Day, especially if its roasted with onions and served with a rich, creamy and tangy tahini and lemon dressing and tossed with za'atar and fried pine nuts in this Roasted Squash with Tahini and Za'atar

For a spicy and delicious romantic dinner, this Gujarati Dal is a tantalizing way to share your love.

This Spinach and Potato Curry (or Saag Aloo) is technically a side dish, but it is my most popular recipe and is so delicious that it will instantly make you popular with your own sweetheart.

Source: https://foodandspice.blogspot.com/2012/02/valentine-day-ideas-for-your-sweet.html

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greecechef4-blog · 6 years ago

Text

Valentine's Day Ideas for your Sweet

So let's start with some rather decadent sweets and desserts!

Valentine's Day Treats & Desserts

I've spoiled my own husband on more than one occasion with this Olive Oil Almond Cake — he and I love it every time. So simple but delicious and none-too-sweet, this is one for almond lovers.

This is a all-time favorite, a rich, moist, flavorful and not-too-sweet Guinness Gingerbread Cake made with Guinness stout beer and fresh ginger.

This Blueberry Ricotta Cheesecake is a winner and a very special way to say I love you. If your sweetie likes cheesecake, you must try this recipe.

Speaking of cheesecake, it's always a favorite and so I offer up this Goat Cheese Cheesecake with Mixed Berries that will earn you lots of hugs. One of my favorites.

This Lemon Sponge Pudding for Two is so pretty to look at and so sure to please the palate of your honey. A perfect dessert for two. Romance = elegance.

There is nothing more pleasing than a combination of chocolate and peanut butter. Your sweetheart will be craving these homemade Peanut Butter Cups for months after tasting them.

If you really want to spice things up, try these unique Cayenne Peanut Butter Cookies. I know my husband thought that these were some of the best cookies he has ever eaten.

Valentine's Day Breakfast Ideas

One of the tastiest breakfasts I have ever enjoyed with my sweetheart, if you enjoy some spice in your life, be sure to consider trying Indian-Style Baked Eggs Florentine.

If you and your loved one enjoy eggs and cheese as much as I and mine do, then this Greek Feta and Olive Frittata will be sure to impress both of you. Feta and olives are a perfect couple too.

I can't think of a better way to start the day than with this Eye-Opening Blueberry French Toast. Warming and filling, it can be prepared the night before and popped into the oven in the morning.

These Baked Strawberry Pancakes are especially easy to make and a real delight for a very special breakfast.

For an extra jolt in the morning, these Jalapeño Breakfast Burritos are a must. Healthy and filling and you just know that if your sweetheart likes some heat, he will be asking for more.

Here is a good alternative for those who wish to enjoy a vegan breakfast with their mate. Give these Tempeh-Miso Breakfast Patties a try.

Valentine's Day Dinner Ideas

This Vegetarian Mushroom Bourguignon is ideal for serving to your sweetheart if he shares a passion for plump mushrooms simmered in a rich, thick and delicious red wine sauce.

Everyone loves risottos, don't they? This Mushroom Risotto is a rich, earthy, creamy and perfect risotto to savor over dinner for two.

For a spicy and delicious romantic dinner, this Gujarati Dal is a tantalizing way to share your love.

This Spinach and Potato Curry (or Saag Aloo) is technically a side dish, but it is my most popular recipe and is so delicious that it will instantly make you popular with your own sweetheart.

Source: https://foodandspice.blogspot.com/2012/02/valentine-day-ideas-for-your-sweet.html

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cultural-identity · 7 years ago

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Product

1. Natural Products

Olives & Olive Oil

The Greek olive and its virgin oil is considered as one of the best in the world. It is the basis of the Greek and Mediterranean diet. It is a healthy product and medical researchers have proved that it is one of the reasons that Cretans live longer. Olive and olive oil is produced all over Greece.

Honey

The production of honey is a Greek tradition that dates back to the antiquity. Greece, with its great variety of plants and flowers, produces different tastes of honey. This product is considered as one of the best in the world and the best honey can only be found in mountain villages.

Wine

Wine was born in Greece and it is a Greek tradition since the antiquity. Wine processing was actually invented in Greece. Today, one can enjoy a great diversity of Greek wines: red, white and rose, sweet or dry. Greece also produces some famous kinds of wine like the Retsina, a white wine which has an accentuated resin taste, and the Mavrodafni, a dark red wine which reminds the Portuguese Porto. For a detailed gallery of Greek wines, see the section of Greek food and wines.

Alcohol

Ouzo is the most famous Greek alcohol of Greece and its trademark. It is a strong alcohol with the taste of Anis which can be served straight or with water. It is accompanied with little meets (mezedes). Tsipouro reminds the Ouzo but has a stronger taste. Depending of the region, it is also called Raki.

Vinegar

Greece has a variety of tasty natural vinegar made from wine.

Herbs

Greece has a great variety of herbs and plants with many virtues: mountain tea, oregano, sage, chamomile, sage, basil, mint, parsley.

Spices

Greece is also famous for the many spices used in the food: sesame (white sesame also), the cumin, the machlepi and the valuable red saffron.

Nuts

Greece also produces a large variety of nuts: almonds, pistasamos, dry grapes, sun flowers seeds, melon seeds, hazel-nut, and peanuts.

2. Manufactured products

Carpets and rugs

Handmade carpets and rugs have been a part of the Greek tradition for centuries. The actual main production areas of rugs can be found around the town of Tripolis, in the Peloponnese, and around the towns of Trikala and Karditsa in Thessaly. Carpets are known since the antiquity, one can even find allusions to them in the mythology. The most important centres of hand-weaving are in Lefkada Island, Anogeia and Metsovo.

Leather

Leather is a specialty in Greece. Many leather items of all qualities can be found in the country: shoes, clothes, sandals, handbags, gloves, hats and more.

Handicrafts

Many traditional handicrafts can be found in Greece: knotted carpets, embroidered cushion covers, woodwork and much more.

Jewellery

Jewel is a Greek tradition dated to the antiquity. Many jewellery shops, famous or not, offer a large variety of jewels: golden or silver jewellery or objects to reproductions of ancient jewellery and ornaments. Islands like Santorini Island and Mykonos Island has specialized in jewellery.

Material

1. Clothing material in ancient Greece

Primarily consisted of the chiton, peplos, himation, and chlamys. Ancient Greek men and women typically wore two pieces of clothing draped about the body: an undergarment and a cloak. Clothes were customarily homemade out of various lengths of rectangular linen or wool fabric with little cutting or sewing, and secured with ornamental clasps or pins, and a belt, or girdle (zone). Pieces were generally interchangeable between men and women.

Fabrics

Ancient Greek clothing was made with silk, linen and most often, wool. The production of fabric was a long and tedious process, making ready-made clothing expensive. It was socially accepted that textile making was primarily women's responsibility, and the production of high quality textiles was regarded as an accomplishment for women of high status. Once made, the cloth was rarely cut. The seamless rectangles of fabric were draped on the body in various ways with little sewing involved.

2. Sculpture material

Stone and marble

Various uncrystallized limestones were frequently used in the archaic period and here and there even in the fifth century. But white marble, in which Greece abounds, came also early into use, and its immense superiority to limestone for statuary purposes led to the abandonment of the latter. The choicest varieties of marble were the Parian and Pentelic. Both of these were exported to every part of the Greek world.

Wood

Wood was often, if not exclusively, used for the earliest Greek temple-images, those rude xoana, of which many survived into the historical period, to be regarded with peculiar veneration. We even hear of wooden statues made in the developed period of Greek art. But this was certainly exceptional. Wood plays no part worth mentioning in the fully developed sculpture of Greece, except as it entered into the making of gold and ivory statues or of the cheaper substitutes for these.

Food

Greek Mezedes

The mezedes (single: mezes) are appetizers, served before or with the main dishes, usually accompanied with ouzo or tsipouro. They come in small plates. It is one of the basic elements of the Greek culture to share food and wine with friends, in a joyful and unhurried environment.

Tzatziki

Greek yogurt with finely chopped cucumber, garlic and olive oil. Ideal to eat with fresh Greek bread, fried potatoes or fried meatballs.

Saganaki

Fried cheese. Different sorts of cheese can be found in saganaki. Excellent with a zest of lemon.

Keftedakia

Fried meatballs of beef, garlic and bread. Excellent dish.

Spanakopitakia Small spinach pies with crushed feta cheese.

Tiropitakia Small cheese pies, usually made of feta or kasseri cheese.

Horta Boiled wild greens with olive oil, salt and lemon.

Briam Mix of roast potatoes, eggplants, onions, garlic, tomato sauce and olive oil.

Dolmadakia Grape leaves filled with rice and onions and sometimes minced beef.

Kalamarakia Small pieces of fried squid with lemon juice.

Htapodi Small pieces of octopus served either fried with lemon juice or boiled, with olive oil, vinegar and oregano. Feta cheese the famous Greek cheese can also be eaten alone, as a meze, with olive oil and oregano.

Greek salades

Of course, the most famous is the Greek salad, or else Horiatiki (Village Salad), but there are also many other types of salads and dip sauces.

Horiatiki Salata or Greek salad Also know as "Greek salad", the horiatiki is a mix of fresh tomatoes, olives, cucumber, onions, green pepper, feta cheese, olive oil and oregano.

Melitzanosalata An eggplant puree with finely chopped garlic and olive oil. It is succulent with fresh bread.

Taramosalata (tarama) Crushed fish eggs.

Main dishes

Greeks have a lot of excellent main dishes and meat is their favorite ingredient.

Moussaka This famous Greek dish has a base made of potatoes topped with eggplants onions, minced beef and bechamel creme.

Pastitsio This is another well-known Greek dish reminding of the Italian Lasagnas. It consists of spaghetti No 2 topped with minced beef, onions, tomato sauce and bechamel sauce.

Paidakia Grilled lamb's ribs served with lemon.

Kokoretsi This is one of the favorite dishes of Greeks. They mostly eat it during Easter. It consists of wrapped and roasted entrails of lamb, served with lemon.

Soups

Greek soups are succulent and Greeks usually have soups in winter.

Kotossoupa Chicken soup usually with avgolemono (sauce made with eggs and lemon).

Psarossoupa Fish soup with parsley, potatoes and carrots.

Fassolada White bean soup with parsley and, sometimes, tomato sauce.

Fakies Lentil soup with tomato sauce.

Magiritsa Easter soup made of the inside of lamb, dill and the avgolemono sauce (egg and lemon).

Patsa Tripe soup, considered by Greeks as a very good remedy to hangovers.

Herbs and spices

Greece is famous for its unique herbs and spices which they use in every Greek dish to add an extra taste and delight the senses. The excellent quality of spices and herbs is due to the long sunshine periods, making the Greek flora particularly rich, producing an incredible variety of the best herbs and spices in the world.

Famous herbs of great quality and easy to find in Greece are the chamomile, the mountain tea, sage, basil, mint, parsley, tilio (lime leaves used as an infusion) and much more. Supreme Greek spices are the sesame (white sesame also), the cumin, the machlepi and the valuable red saffron.

Greek Wines and alcohol beverages

Tsipouro / Raki

This really strong alcohol looks a bit like ouzo but with a stronger taste of anis. Greeks drink it with ice and sometimes add a bit of water. It is always accompanied with mezedes and good friends. In different parts of Greece, such as Crete, some islands and the northern Greece, people make their own home made Tsipouro, also called Raki (depending of the region) which is really strong.

Ouzo

This is the most famous Greek alcohol beverage, the trade mark of the country. It is a strong alcohol, drinkable straight with ice or with a bit of water. It is ideal to drink with all kinds of mezedes. The best ouzo is made in Lesvos and the most famous trades are Ouzo Plomariou and Barbayanni.

Mavrodafni

This sweet wine is made in Patras Peloponnese. It is really thick and dark (almost black) and can be compared to the Portuguese Porto. This strong wine is used for the Holy Communion in the Greek Orthodox Church.

Retsina

The famous Retsina is a Greek white wine with a particular resin taste. This taste is due to the way of production of this wine: they put the grapes in new cask which have still the wood resin on, giving to the whine that special taste.

Greek Wines

There is a huge diversity of Greek wines: red, white and rose, sweet or dry.

Pattern

Various Greek Key names used to describe the Greek Key Pattern include Greek Fret, Greek Key, Labyrinth, Maze, and the Meander Pattern.

The pattern originated from Greek mythology and were symbolic of the labyrinth that imprisoned the Minotaur.

In Greek mythology the Centaur had the torso of a person combined with the body of a horse.

In a time when most people could not write or read, myths were the most effective way to pass knowledge and teach people about moral virtues, cosmology, love, death, forgiveness and everything that is present in our daily lives.

The pattern is often incorporated as a border design around a ring, bracelet surround forming a running ornamental design of repeated symmetrical figures.

In Europe, this pattern was included in the dominant style of architecture during the 18th century. The style of architecture also influenced and was reflected in the jewelry of the time.

Greek Key Pattern & Beach Stones

The Greek Key design isn't only found on jewelry. In the photograph below is a pavement in the streets of Rhodes, made from beach stones, featuring the "meander" Greek key pattern!

Hannes Grobe

This is the work of Hannes Grobe, who kindly permitted me to reproduce this image on Antique Jewelry Investor.

Now, what would the earth look like from space if we were to re-surface all those ugly old black tar roads with Greek Key design cobblestones, like in the streets of Rhodes. Wouldn't that look something from space!

Curved or angular variations of the same key patterns are also in existence. Being very ancient motifs they occur in the earliest farming communities in Anatolia in the six millennium BC and were a major feature design in pottery decoration throughout Neolithic Europe.

Designs based on spiral scrolls, circles, and meandering bands are typical of the art of the Mycenaean civilization on the Greek mainland in the middle of the second millennium BC.

During the Georgian neoclassical movement when Europe was having a revival in classical Greece, the Greek key pattern above all others signified Greek style and taste.

The connection with water persisted into Roman times when the motif was frequently used on mosaic floors in bath houses.

Men's jewelry may also include the key pattern. Jewelry art historians, will know, that throughout the History of Jewelry men have been adorning their bodies with jewelry for as long as women, but for slightly different motives.

Women’s jewelry was generally worn to enhance a woman's beauty while in modern times most men have worn jewelry mainly as a status symbol, badge of rank, or for recognition of achievement. But times are changing and changing fast. This ship is slowly turning around. Gender Appropriate Jewelry? If it floats your boat - wear it!

Popular motifs on men's contemporary jewelry include the Celtic knot patterns, Greek key designs, Arabic geometric patterns and abstract designs.

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vacationsoup · 6 years ago

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New Post has been published on https://vacationsoup.com/ten-best-places-tavernas-on-skiathos-island/

Ten Best Places Tavernas on Skiathos Island

Ten Best Tavernas on Skiathos Island

1. The Borzoi:

Top-Notch Dining in Town -

Tel: +30 24270 23605

www.borzoiskiathos.com

Thanks to Award-winning Chef Michalis Nourloglou, The Borzoi is considered the best high-end gastronomy venue on the island. And rightly so.This stunning restaurant is located in the exclusively re-designed old Skiathos town olive press built in the early 20th century. The open-air courtyard seating in an impressive all white decor, features subtle lighting among an array of flowers and a striking, ancient white bougainvillea. As a starter, we highly recommend the Royal Quinoa & Shrimp Salad served with Apricot Chutney, and as a main course, The Thai Beef Filet, Marinated in Sweet Chilli with Cashews. Superb venue for extraordinary occasions, or, just to really spoil yourself.

2. Marmita:

High-End Organic Greek Cuisine in Town -

Tel: +30 2427 021701

www.marmitaskiathos.com

In a beautiful setting under old olive trees and sparkling lights, Marmita offers excellent, high-quality food in a wonderfully cosy atmosphere. The very friendly and attentive owner and his staff make each guest feel welcome and well taken care of. The cuisine served is organic Greek, interesting, refined and fresh.

Our favourites are: the Avocado Salad with White Chicory and Walnuts with a mustard and honey vinaigrette,

Santorini Fava (yellow split-pea spread) with Caramelized Onions and Hazelnuts, and especially the Soutzoukakia (grilled spicy meat balls) with Salad and Pita Bread.

3. Basilikos Restaurant:

Refined Greek Cuisine in Town -

Tel: +30 24270 21022

https://www.facebook.com/Basilikosrestaurant/

Located in the center of town on Evaggelistria Street off of Papadiamanti Street, Basilikos is just two years old, and is taking its place among the most popular tavernas for good reason. After a warm welcome, the very friendly and efficient staff will take good care of you. You can see Chef Niko Vrettos in his open kitchen, while preparing the high-end Greek and Mediterranean dishes that amaze his guests. Note worthy are the Papardelle with Chicken, served in a mouth-watering, creamy sauce, the Fresh Salad (see image), the Home-Made Fries with Spicy Egg; Feta in Filo and last but not least: the Orange Soufflé dessert, which is to die for.

4. Bourtzi Café:

All-Day Café in Town, Skiathos Port -

Tel: +30 24270 23900

http://bourtzi-skiathos.gr

On the small peninsula separating the old port of Skiathos from the new one, Bourtzi Café is one of the most romantic spots in town. On a hot summer’s day, find your way to this oasis under its canopy of pine trees. Imagine taking a few steps down to the water for a refreshing dip after a leisurely walk through the old town’s alleys. Take a table overlooking the port, watch the boats and ferries come and go, while enjoying their excellent menu of snacks or full meals. As an all-day café, you are welcome for breakfast, lunch or a dinner under sparkling lights. We especially recommend their Club Sandwich, and their Cheeseburger and home-made French-fries.

Originally built as a fort during the Venetian occupation, the Bourtzi has seen many changes of venue. It was used to fend off pirates, turned into a primary school house and served as an open-air disco in the 1970’s - with all night dancing and swimming. Today it also houses the Skiathos Cultural Centre, an open air theatre and is where civil marriages take place.

5. Taverna Sklithri:

Great Seafood Taverna, on Sklithri Beach,

between Bus Stops 11 & 12 -

Tel: +30 694 693 2869

https://www.facebook.com/sklithritavernaskiathos

Sklithri Taverna is a traditional seafood taverna located right on the beach between bus stop 11 and 12. It is known for its choice of wonderfully fresh seafood. As a starter we recommend the fresh Rocket Salad with Baby Tomatoes, balsamico vinegar and parmesan, and the Fried Spinach Pies. The highlight for us is always the Sole, or “Glossa”, served grilled with lemon and fresh vegetables. Its meat is tender and sweet.

6. Taverna Stathis-Lia:

Home Cooking, steps past Bus Stop 13 -

Tel: +30 24270 23508

https://www.facebook.com/TavernaStathisLia/

Set in beautiful flowery surroundings under ancient olive trees, Taverna Stathis-Lia is a must for every Skiathos visitor. Enjoy wonderful fresh Greek traditional home-cooking, served by an attentive and friendly staff. The portions are as generous as the choices are varied. For the first time this year, the Lia's now also serves a delicious breakfast between 9:00 and 1:00 pm, offering a wide variety of succulent bruschettas with egg and ham, or avocado, or banana and chocolate, to name a few.

7. Agnadio Restaurant:

Traditional High-End Cuisine on the Road to Evaggelistria Monastary -

Tel: +30 24270 22016

https://www.facebook.com/Agnadioskiathos

Thanks to its consistently high quality, Agnadio's has been one of our favourites for many years. Its location is fantastic, offering a panoramic view of Skiathos town and Pounta Bay sparkling by night, along with the thrill of seeing incoming planes. The elegant décor and super friendly owner’s welcome make you feel instantly at ease. Before you know it, the young efficient staff has brought a generous amuse-bouche of warm pita, olives and dips, and the owner has materialised at your table with the menu and recommendations of the day. You cannot go wrong - be it their wonderfully seasoned, creamy Fava, the exceptional Beef Filet Avaton’ (see image), or the best home marinated Lamb Chops on the island - every dish is not only beautifully presented, but of such high-quality taste, you will have to come back.

8. Elia’s Restaurant:

Fine Dining at Mandraki Village Hotel

Koukounaries, Bus Stop 25 - Tel: +30 24270 49303

In the Koukounaries area of the island, Elisa’s Restaurant is set among colourful pastel houses and lush oleander, on an expansive lawn with pool. The elegant interior is held in shades of fuchsia, pink and white, remnant of a fresh and breezy caribbean decor. Guests are greeted by the very friendly and knowledgeable staff, presenting them with the menu and an outstanding wine list.

Chef Antonis Batsinis is known for his excellence in integrating local traditional island products, as well as supporting carefully selected small-scale regional farmers from all over Greece, and using only raw materials of the highest standards to create his unique Modern Greek Cuisine. Highly recommended: Veal Filet with Sherry - Balsamico Sauce & a Selection of Mushrooms and Herbs from the hotel garden; Eggplant Rolls with Cream Cheese, Grilled Baby Tomatoes & Sunflower Seeds and the very tasty Granny’s Bolognese made with Oxtail and Greek Black Truffle.

9. Arkos Island Taverna:

10-minute Boat Ride from Skiathos Port -

Tel: +30 697 329 6831

Whizzing past Skiathos town on the 10-minute boat ride to Arkos island is exhilarating and well worth it.

This tiny island is very relaxed, with only 10 sun beds and one taverna. With your feet in the sand, enjoy the wonderful home-made dishes prepared by Mama Aktis, and the fresh catch of the day, all served by her lovely son Panagiotis. Her Beef in Red Sauce is the best on the island, her hand-cut french fries are golden and crunchy on the outside and soft on the inside. Make a day of it, have some tsipouro (clear Greek wine brandy similar to raki), watch the sun go down and get picked up by the speed boat that brought you earlier.

10. Diamanti Beach Taverna: Ultimate Relaxation

5-minute Boat Ride from Vromolimnos Beach

Bus Stop 13 - No Tel, No WiFi

For the absolute best beach-taverna meal on the island, go to Vromolimnos beach Water Ski School and take the 5-minute boat ride to this little paradise and spend the day. The Chef behind this amazing menu is Jovi, the super friendly owner is Paolo, helped by his father, who also tends the garden on the hill behind the taverna. All vegetables served at Diamanti Beach Taverna are hand-picked from this garden. Our favourite are the fresh fried Kalamari, drizzled with lemon and spiced up with a sweet chilli sauce. And this is just the beginning: Zoodles with Pesto Sauce, Grilled Octopus and creamy Fava, fresh Mussels in Wine Sauce, the wonderful Tomato and Burrata Salad, the list goes on and on and it’s ALL fabulous. Also a great find, is their delicious, cooled Nautilus, the perfect light summer rosé. (Let’s keep this place a secret!)

#HolidayOnSkiathosIsland #Magnesia #Skiathos #SkiathosIsland #VacationOnSkiathosIsland #VacationSoup

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starstruckcloudgalaxy · 5 years ago

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As promised, dear friends, here are another seven sandwich recipes for a whole week of creativity in the kitchen! I’ve tried to include a big variety of vegetarian, fish and meat ingredients that’ll make sandwich making – and eating – different every day.

Cucumber sandwich

4 slices bread, ½ cucumber, butter or margarine, salt

A very classical, very English sandwich, this is what you would have got served for tea in a posh home in England 100 – or even 50 – years ago. This is how to do a real old-fashioned cucumber sandwich: if possible, use thinly sliced white bread, and slice the cucumber in very thin slices and salt them. Spread a thin layer of soft butter on the bread slices, and then neatly place the cucumber slices on two of them and cover them with the other two. Cut the sandwiches in two either diagonally or vertically.

A very light and stylish snack, which is also vegetarian or even vegan if you substitute the butter with margarine!

Greek salad sandwich

2-4 slices bread, 100g olives (pitted), 100g feta cheese or cheddar, 1 tomato, butter or margarine

Another vegetarian sandwich which is actually quite filling thanks to the cheese! Butter two slices of bread, cut the feta or cheddar into small cubes, and chop the tomato. Put them on the bread slices together with the olives and, if you like, top them with two more bread slices – ready! A taste of the Mediterranean at home…

Salmon and cream cheese sandwich

4 slices bread (or 2 buns), 200g smoked salmon, 150g cream cheese, 2 leaves of lettuce

This tasty sandwich will give you a feeling of luxury – and a big load of proteins and healthy omega3 fats! Spread a generous amount of cream cheese on the bread slices or the sliced bun, place the smoked salmon and the lettuce on top and cover with the other bread slice or the other half of the bun. A great alternative to ham or bacon!

Salami and liverwurst sandwich

4 slices bread, 150g sliced salami, 150g liverwurst, 4-6 gherkin slices

Salami is one of the tastiest variations of charcuterie – especially if you manage to find some Milan, Hungarian or French smoked salami! And it goes very nicely with another rather exotic sounding sort of cooked meat, which you can actually get at the supermarket at a really good price: liverwurst. This lovely, smooth paste is perfect as a basis for a salami sandwich!

So, spread the liverwurst on the bread slices, put the salami slices on them, top with the gherkin slices and the other bread slices. Wonderfully piquant and enormously nutritious!

Fish finger sandwich

4 slices bread, 8 fish fingers, mayonnaise, 2 slices of lettuce

The kids will love this, and it’s easy to do, too – all you’ve got to do is fry the fish fingers for 6-7 minutes as you would for an ordinary dinner. Meanwhile, put mayonnaise (or sour cream or yoghurt, if you prefer that) on two slices of bread, then add the fish fingers and the lettuce and cover with more bread. A great way of getting everybody to eat a bit of fish once in a while!

Steak tartare sandwich

2 slices bread, 150g fresh mincemeat, 2 egg yolks, salt, pepper, paprika, parsley

Very popular in France and Germany, this sandwich is made with – raw mincemeat! I know, the opinions on eating raw meat differ hugely; but I must say I grew up with it back in Bavaria, and I’ve always loved it. Besides, it’s got all the vitamins and minerals part of which get lost during the cooking.

A steak tartare sandwich is really easy to do: just mix the mincemeat, the egg yolks and the spices in a bowl with two forks, and spread the mixture on a slice of bread! You can decorate your plate nicely with some leaves of lettuce and tomato slices, which also gives you some extra vitamins.

Croque Madame

4 slices bread, 4 slices ham, 4 slices cheddar cheese, 2 eggs, 4tsp flour, 30g butter, 150ml milk, salt, pepper, nutmeg, olive oil

This famous French recipe, now a coffee shop favourite all around the world, is ideal for a Sunday brunch – just something a bit special… And it’s not difficult to do, either; you’ve just got to be careful with the bechamel sauce, keep stirring so it won’t stick to the pot.

For the bechamel sauce: heat up the butter in a medium pot, add the flour and whisk rigorously; when the mixture is golden brown, slowly add the milk and keep whisking. When it boils, turn down the heat and keep simmering; add salt, pepper and nutmeg.

Then, prepare the ham and cheese sandwich: put ham and cheese and the bechamel sauce on one slice of bread and top with the other. If you’ve got a toaster, put your sandwich in at medium temperature for 3-4 minutes; if not, put it in your oven preheated to 200°C for 7-8 minutes. Fry the eggs in a pan with olive oil, but not too long, the egg yolks should still be runny.

Top the ready sandwiches with one fried egg each and season with salt and pepper to taste. What a perfect start into a cosy Sunday at home!

Enjoy your sandwich creations, dear friends; and if you’ve got any recipes of your own that I haven’t mentioned, please tell me about them! Meanwhile, stay safe and stay home…

Roberta’s Recipes: More easy and tasty sandwiches As promised, dear friends, here are another seven sandwich recipes for a whole week of creativity in the kitchen!

#Cooking #Easy Cooking #Food #Fun #Home #International Cuisine #Lifestyle #Recipes #Sandwiches #Stay Home

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solemnrosary · 5 years ago

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You know what? I’m bored and I want to pretend that I’m vaguely interesting. So without further ado; 65 Questions!

Do you ever doubt the existence of others than you? - Nah, I doubt my own existence and meaning the most. I have no reason to doubt anyone else’s existence, because I sure as hell couldn’t make such lovely cheery things.

On a scale of 1-5, how afraid of the dark are you? - 2, because I can’t see. I have terrible night-vision that takes ages to jostle on. So I end up navigating by visual and spacial memory if I need to walk around. Because I have my own system for storing items and leaving them about, I end up remembering my surroundings very well.

The person you would never want to meet? - Anyone who doesn’t meet my basic moral requirements.

What is your favorite word? - In French, it’d be argent, since silver is pretty and I love how it’s pronounced. In English, plethora, for similar reasons. Finnish is harder to pick.. hmmmh, hurma?

If you were a type of tree, what would you be? - what is known here as “The silver willow”, which is a variation of the white willow (salix alba), that has silvery bluish sheen to it’s leaves and a darker tree trunk. Salix alba var. sericea 'Sibirica'. Sometimes 'Argentea' ja 'Sericea' are also considered to be of the same variation. If I was a flower, I think I’d like to be the Eden climbing rose or a marigold.

When you looked in the mirror this morning what was the first thing you thought? - my face is bloated again, I guess the meds didn’t absorb properly.

What shirt are you wearing? - dark blue men’s print shirt that doubles as a pyjama

What do you label yourself as? - Agender, nonbinary, trans, bi and a problem.

Bright room or dark room? - dim room.

What were you doing at midnight last night? - myself

Favorite age you’ve been so far? - the now. I moved into another city away from my family, closer to my dear friend, so- it’s a whole lot better. Emotional turbulence is easing a little too.

Who told you they loved you last? - ... my emotionally abusive family.

Your worst enemy? - myself and the bigoted society.

What is your current desktop picture? - a cat skull I painted myself.

Do you like someone? - I do, I like many people. My friends, my brothers and grandma.

The last song you listened to? - I love you by Woodkid. It’s a mood.

You can press a button that will make any one person explode. Who would you blow up? - dorito.

Who would you really like to just punch in the face? - I’d rather not damage my hands.

If anyone could be your slave for a day, who would it be and what would they have to do? - That sounds absolutely dreadful, no I don’t want to have anyone do anything they do not wish to do. It’s about consent, not-consenting is not funny or desirable to me in any way. Now if you were to give me a butler, who has personal agency to say no and, perhaps, a snarky attitude- I really would love to be pampered a little. just- being held and taken care of would be nice. It doesn’t have to be anything non-platonic but I wouldn’t mind if it was? Gentle snark, reassurance, maybe a massage, please.

What is your best physical attribute? (showing said attribute is optional) - Strong legs? I suppose my butt’s nice too. I like the curve of my back? Hands and eyes? it’s a very subjective question for someone who doesn’t like themselves.

If you were the opposite sex for one day, what would you look like and what would you do? - find a way not to change back, thank you! finally, the correct bits. Don’t mind if I do.

Do you have a secret talent? If yes, what is it? - I can’t.. think of any? Nothing that’d be a secret anyway. Unless walking so quietly that I startle people sometimes counts? I don’t do that on purpose, though. Being so oblivious to something I end up bypassing it’s complications by sheer force of will?

What is one unique thing you’re afraid of? - I’m usually not afraid of any tangible things, only general things like pain and being abandoned by the people I love. Or never being accepted and loved in general. I’ve been working through haphephobia for years, but specifically; I’m afraid that my fear of touch will smear itself onto the relationships I feel the most comfortable and myself in. I can’t help flinching, it’s still instinctual, and I can’t tolerate a whole lot of contact from most people- but the longer I go without any contact, the more I fear that next time it’ll burn again. I almost regret telling my friends that I have haphephobia, because instead of asking if I’m okay with something, now I’m just- deprived of contact all together. It’s fairly hard to teach the brain that something is normal and okay when it’s never there at all.

You can only have one kind of sandwich. Every sandwich ingredient known to humankind is at your disposal. - OH- definitely begin with some kickass, fresh-baked oat loaf, one you’ve bought that morning. Slice it thick, because it’s soft and divine. As for fillings, I am torn between several types of fish. Gravlax is amazing in itself, but smoked salmon in mayo with diced cucumber, lemon juice, dill, green onion, maybe celery sounds superb. or tuna in tomato purée, with freshly diced chives and tiny bit of mayo to balance the tang, if you want a simpler filling. For salad bits; salad, cucumber, tomato, red onion, red bellpepper. Optionally, some bacon and mushroom salad (it’s made from home-salted mushrooms that have been de-salted once, with diced red onion, mayo, maybe dijon, and white pepper. I make the best damn mushroom salad) As for cheese, feta crumbs, mozzarella slices or a pan-crisp goat cheese button. For sauce, I prefer garlic or cucumber mayo, or even a yogurt sauce. on top, a slightly gooey fried egg seasoned with citron-pepper and chili (so that the yolk may graze all the goodness). If you wish to be decadent as hell, throw some diced garlic, butter and yellow onion onto a pan, crisp it, throw it on top of all and then throw some choice sauces on it. Even without the salmon filling, the bacon and mushroom salad with the rest makes for the best damn experience you could have whilst eating a sandwich.

You just found $100! How are you going to spend it? - Save half, buy food and something for my friend.

You just got a free plane ticket to anywhere in the world, but you have to leave immediately. Where are you going to go? - no thanks, all my goods are here. But Norway and Iceland would be nice one day.

An angel appears out of Heaven and offers you a lifetime supply of the alcoholic beverage of your choice. “Be brand-specific” it says. Man! What are you gonna say about that? Even if you don’t drink booze there’s something you can figure out… so what’s it gonna be? - uhhhhh, I don’t usually drink alcohol cause I can’t stand the taste. I’ve known to very rarely have a long-drink or a lemonade-esque thing though. So maybe Smirnoff ICE, If I was to drink it myself. Otherwise, rum or hard spirits like, a vodka of some kind, cause they are fairly versatile to use in emergencies, to bake with, or to gift.

You discover a beautiful island upon which you may build your own society. You make the rules. What is the first rule you put into place? - Be kind.

What is your favorite expletive? - Saatana or perkele. I am a finn after all.

Your house is on fire, holy shit! You have just enough time to run in there and grab ONE inanimate object. Don’t worry, your loved ones and pets have already made it out safely. So what’s the one thing you’re going to save from that blazing inferno? - computer. It is the most expensive one and it has all my art of info in it, so it’s very obvious. That or my important papers file.

You can erase any horrible experience from your past. What will it be? - one would not be enough to erase the damage I suffer from today. I would erase being born, if given free choice.

You got kicked out of the country for being a time-traveling heathen who sleeps with celebrities and has super-powers. But check out this cool shit… you can move to anywhere else in the world! - I’d find a remote community in an area, have a cottage and just. I dunno, do art, bake and have a garden for fruits and cool projects. I’d make my own earthen oven. A big cast-iron pan.

The Celestial Gates Of Beyond have opened, much to your surprise because you didn’t think such a thing existed. Death appears. As it turns out, Death is actually a pretty cool entity, and happens to be in a fantastic mood. Death offers to return the friend/family-member/person/etc. of your choice to the living world. Who will you bring back? - Grandma. Her shitty husband bullied her in her last year while she was dying to breast cancer. I love her, and she deserved better.

What was your last dream about? - [Trigger warning, this gets extreme] I was belly-down on the ground, grabbed by the throat from behind. I wrangled one hand off, but every time I managed to get both, one of those hands would slip my grasp and choke me again. I barely got a single breath between. This went on and on and on. I cried for help and reached out, only for someone to grab my hand in disdain, saying something like ‘tsh, fine. Cry then.’ They held my hand in a way that their nails dug into that hand. I no longer had both hands to pry the assaulter’s hands away. I slowly choked to death. I woke up and hand to claw at my own hand just to breathe through my panic. I felt those hands on my throat for days. This is, unfortunately, normal for me.

Are you a good….[insert anything you’d like here]? - No.

Have you ever been admitted to the hospital? - I have an autoimmune condition that has hospitalized and nearly killed me on several occasions. So yes. I take that in strides.

Have you ever built a snowman? - Yes, with my brothers. It was nice.

What is the color of your socks? - Black, always

What type of music do you like? - Anything between rock, pop, folk and classical. Violin music in particular.

Do you prefer sunrises or sunsets? - Both are nice

What is your favorite milkshake flavor? - chocolate or blueberry

What football team do you support? - I don’t watch football

Do you have any scars? - Yes. Stretch marks, old wounds, new wounds. I have a scar behind my left ear that if you were to touch it, you’d notice it has a split beneath it on the skull from how hard it was hit. I fell on a radiator edge when I was younger and almost lost my ear from it, got three stitches. I also have a scar below from a biking accident, couldn’t sit for a few weeks.

What do you want to be when you graduate? - Already did, and the answer is odd jobs and nothing, apparently.

If you could change one thing about yourself, what would it be? - torn between ‘existence’ and ‘bodily gender’

Are you reliable? - Yes and no. I will keep any secret and help out whenever I can but would I trust myself to handle anything I care about? No.

If you could ask your future self one question, what would it be? - Does it get better?

Do you hold grudges? - I do not forget, but I do not dwell.

If you could breed two animals together to defy the laws of nature, what new animal would you create? - A cat and a duck. The ultimate bastard.

What is the most unusual conversation you’ve ever had? - the one where a stalker told me they’d dug every information they could find for two weeks before talking to me. They asked for my home address in 30 different ways, apparently hoping I’d forget I’d said no. They proceeded to hand me a yaoi manga as a souvenir from a con. I felt vaguely threatened.

Are you a good liar? - hmm. I try not to lie, If I don’t want to answer I’ll dodge or say I don’t want to answer. But, I suppose I am, for being able to hide half the things that I’ve been able to.

How long could you go without talking? - I begin talking out loud to fill out soundless spaces, so not a whole lot.

What has been you worst haircut/style? - ‘I want to speak to the manager’ and ‘little timmy is the best soccer player in his class’

Have you ever baked your own cake? - I baked most of everything back at my parents, so yes.

Can you do any accents other than your own? - funny ones, mostly

What do you like on your toast? - spread, ham, cheese, tomato, cucumber, aromasalt, fried egg - spread, liver patée, cucumber and aromasalt/pickles - spread, gravlax/tuna/salmon - spread, boiled egg slices, pickled herring (they come in jars, I prefer onion ones) in thinner slices, I add extra dill into the jars when I open them so they can marinate more.

What is the last thing you drew a picture of? - currently working on a personal WIP

What would be you dream car? - A car that someone else drives. With air conditioning.

Do you sing in the shower? Or do anything unusual in the shower? Explain. - no and no. I shower and then I’m done. I don’t like my voice, nor my body, nor wasting water. I do wash thoroughly though.

Do you believe in aliens? - It doesn’t interest me at all whether or not there is or isn’t.

Do you often read your horoscope? - only if it’s the only thing left to read or if it’s just readily visible without me looking for it. I think they’re bogus, but sometimes admittedly silly.

What is your favorite letter of the alphabet? - H or lowercase T, because I write them very loopy.

Which is cooler: dinosaurs or dragons? - They’re both cool in their own ways. A dinosaur is way bigger but as fantasy creatures dragons can fly, breathe elements and shape-shift though, hard to top that.

What do you think about babies? - Ew.

Tell something of your choice - If I had a cat, I’d name it Mishka or Meowkolash or Umi (sa, umineko ga inai to, “Umi” neko ga onaka ga suite iru) because I’m a nerd who loves umineko and bad jokes.

#solemn rambles #ask solemn #or solemn asks themselves

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guitarboard42-blog · 6 years ago

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The Places I Go, Comptoir Libanais

One of the things I really like doing as a food blogger is being afforded the opportunity to enjoy food in new places and venues. Restaurant Reviews don't happen really often, but when they do, I am always really happy to do try something new!

I was recently contacted and asked if I would like to enjoy a meal at the new Comptoir Libanais which had recently opened up in Cheshire Oaks, which is a huge shopping complex not too far from where I live. I was offered a meal for two on the house. The Comptoir Libanais dining experience promises to bring the delicious flavours of Lebanon and the Middle East to the the British customer. With a myriad of bright colours and flavours the food reflects the stunning interiors of all the restaurants.

Founded by Tony, Kitous, there are a number of Comptoir Libanais restaurants now open in the UK, each one offering a fabulous Lebanese dining experience. It has always been Tony's desire “to create a place for everyone to eat and drink in humble and friendly surroundings that is affordable for all”, so to see the Comptoir family expand in England's North West brings much joy to Tony and the team. Comptoir has a strong presence in the North with restaurants in Leeds and Manchester and Cheshire was the natural next location.

Tony grew up in the kitchen where his love for food developed, with his mother and grandmother always cooking delicious meals for him and his family at their home. This love of food and his upbringing is what drives his ambition to share the unique food and culture from Lebanon and the Middle East with the rest of the world.

I brought my friend Tina along with me to enjoy the experience and from the moment we entered the restaurant we were struck by the authentic feel of it, the bright colours, the delicious smells and fabulous atmosphere. It felt just as if we had stumbled onto a wonderful Souk somewhere in the Middle East, with a vibrancy in colour and a truly down home feeling. The colours were a treat for the eyes and everyone was quite friendly and helpful. At first there was some confusion as they weren't expecting us, and didn't appear to know anything about it, but that was quickly sorted by the very capable and friendly staff which showed us to a nice window side table where we could view the whole restaurant from. I loved the colour and feel of the furnishings. Brightly coloured and patterned vinyl seating, and red painted wooden chairs, mixed with a red striped bench seats vie for your attention along with beautiful mosaic tile patterned floors and fabulous pendulum lighting. I found myself wanting some of those light fixtures for my own home. The walls were lined with pictures of famous people wearing colourful Fez's and beautiful handbags which were for sale, silver tea pots, also for sale.

It felt so authentic and real. We both knew instantly that we were in for a real treat. I think about the only thing that was missing was some music. I think a bit of Middle Eastern music playing in the background would be nice, but this is such a busy and happening place and filled with a mosaic of people's, speaking different languages etc. We felt comfortable and at home. Tina remarked that she felt as if she had been dropped into the middle of a lovely Eastern Bazaar. I felt the same.

Within the “souk” feel of the restaurant there is also a real “souk” (market), created by Tony to help guests find hard to find ingredients which are essential to make Middle Eastern food. These include spic’s such as Sumac, Zataar, or Orange Blossom, Rose Water, Tahina, and sweet treats such as Nougat and Baklawa. There is also homeware and goodies and handmade bags which are made by woman in local villages. For those who want to cook Lebanese food for their family and friends, there are two cookbooks, written by Tony and they have recently launched their third highly successful cookbook: Feasts from the Middle East . The book aims to enable guests to create a taste of the Middle East in their own kitchen at home. (Shhh, don't tell Todd, but I ordered one from Amazon!)

The menu is made of recipes which Middle Eastern and Lebanese mothers use at home including Tony’s mother. Comptoir is a place that serves food all day from breakfast until dinner. It is a restaurant where everyone can eat casually and the food is served with warm and friendly hospitality, just like back home in the Middle-East and North Africa. Breakfast is an important meal in the Arab culture, the menu includes dishes such as Shakshuka - a classic dish made up of slow cooked tomatoes, red onions and peppers mixed with parsley, coriander and garlic. Topped with a fried egg and crumbled feta and served with pita. Alternatively , Man’ousha flat bread or full Lebanese breakfast.

The all day menu includes a huge variety of different dishes from a large selection of hot and cold mezze which are ideal for a quick snack or to share with friends and family. All the usual dips, salads and dishes are also available, from Baba Ghanuj to Marinated Jawaneh - Chargrilled marinated chicken wings with garlic, lemon & pomegranate molasses. Warm Lebanese wraps (served with a Comptoir salad and pickles) are especially popular, as are the Marinated Grills and Tagines. No Lebanese meal is complete without something sweet there is a selection of Baklawa and Lebanese desserts, which are delicate, fragrant and delicious, such as Dark Chocolate Orange and Cardamom Cake. Refreshing homemade lemonades such as Romana - orange blossom water and pomegranate lemonade and Rosa - rose, lemon and lime lemonade, as well as Fresh Rose Mint Tea , served in a silver teapot are the perfect accompaniments to the meal as well as freshly squeezed juices, cocktails and a selection of Lebanese wines and beers, specially imported from the Bekaa Valley.

We were really spoilt for choice. They offer a variety of drinks for their customers. Hot drinks such as teas, coffees, chocolates (both European and Middle Eastern choices) along with a variety of wines, beers, spirits, cocktails and cold drinks. We don't drink alcohol, tea or coffee, but were keen to try some authentic Home-made Lebanese Lemonades.

Tina chose for herself a Toufaha, which is an Apple, Mint and Ginger lemonade. (regular £2.95)

For myself I ordered a Roza, which was Lemon and Lime, with Rose Syrup. (Regular £2.95) Oh boy, but both drinks were amazing! We tasted each other's (of course!) and I loved both flavours. The Toufaha was spicier than the Roza, but both were deliciously pleasant and served with plenty of ice and a lovely paper straw! (Yay!)

There is a huge selection of Mezze, both hot and cold, available, along with a variety of Dips, Soups, and Salads. The people next to us were having a Mezze platter for two and it looked fantastic. You can also get a Mezze Platter for one. We knew we wouldn't have room for that, along with a main and dessert.

We didn't want to overly fill up before our main course, so we ordered two separate Mezze to share. All were moderately priced, ranging from £2.95 for a selection of pickles to £6.25 for the Lamb Kibbeh.

(Sorry we had taken a bite before I took the photo)

Lamb Kibbeh (3 pieces) (£6.25) - Minced lamb cracker wheat parcels, filled with lamb, pine nuts and onion, served with a mint yogurt sauce.

Cheese Samboussek (£5.50) - Pastry parcels filled with Halloumi & Feta cheese, topped with sesame seeds, served with mint yogurt sauce.

I think our favourite of the two was the Cheese Samboussek, but both were delicious. The Lamb was nicely spiced, and not greasy in the least, with a crisp crust and flavourful filling. I love Kibbeh, and this was very good, not too spicy, but well flavoured.

The Cheese Samboussek, had lots of filling and we both fell in love with it. Tina wanted to show you the insides. Both dishes came with a delicious creamy dip and pickles. I wasn't sure what the pickles were, but we both enjoyed them. There was a type of hot pepper, and a crisp green stick with we think was cucumber, but my favourite were the pink ones, which you can't see here because I had already eaten it. It was so good. I saw jars of them for sale, so when we go back (and we will because we want to bring our husbands with us) I am going to buy some for here at home. Seriously tasty! Both Mezze were a nice size and not overly filling, which was a plus for me as I don't want to already be full before my main course arrives. A good Mezze should whet the appetite for what is to come and these did just that!

They are a variety of warm Wraps on the menu ( Falafel Lamb Kofta, Chicken Taouk, Halloumi & Olive) all served with a Comptoir salad and pickles. You can also get a Wrap platter. There are four different kinds of Large Salads, with vegetarian and vegan options. There are also Grill options and Fattets, several favourites, and Tagines along with a variety of sides available.

For our main, we again chose two different options which we planned on sharing. They didn't bat an eyelid when we asked for two separate plates. Let me tell you, it was really difficult to choose only two things. I could easily have eaten everything on the menu. It all sounded very appealing!

One choice was the Chicken Moussakhan (£11.95) - Roasted marinated half baby chicken in pomegranate molasses, walnuts, and sumac onion confit, served with Comptoir salad & Vermicelli Basmati Rice.

THIS WAS GORGEOUS!

The portion was very generous, the chicken was well flavoured and tender. Delicious with a crisp skin. I normally take the skin off my chicken, but I ate the skin, I couldn't help myself. The salad was nice and well prepared with a lovely dressing. (I have had some pretty manky salads in restaurants over here) This salad passed my salad test. I also really enjoyed the rice. I love Vermicelli rice. This had a faint flavour of chicken stock. All told, we were both very pleased with this option.

For our other option we ordered the Lamb & Prune Tagine (£12.50) - Tender pieces of lamb with prunes, butternut squash, roasted almonds and sesame seeds. We chose couscous as the go with.

This was also delicious, with plenty of prunes, lamb, squash and a nice thick gravy. It was nicely spiced with a really fruity flavour, which went very well with the sweetness of the lamb. The lamb was so tender it fell apart.

A variety of sides are also available on the menu . . . rice, couscous, olives, quinoa, Batata Harra (Lebanese spiced fries), Hommos, and a selection of pickles.

There are plenty of options for dessert and the sweet tooth! Dark Chocolate & Red Rose Berries Cake sounded good. So did the Orange and Almond Cake, the Mango and Vanilla Cheese Cake and the Chocolate Brownie. There are also Baklawa and ice cream or frozen yogurt. We wanted something really authentic and light so we chose the Orange Blossom Mouhalabia and a selection of Baklawa.

Orange Blossom Mouhalabia £5.45 - a traditional Lebanese milk pudding with date, fig, apricot, prune and sultana compote.

Can you say TO DIE FOR! This is what we wrote down . . . Smooth, silky, light and satisfying . . . this was a clear favourite. We had no problem polishing it off and the compote went beautifully with it. It almost tasted faintly like Turkish delight. We are so in love with this, that I am now looking for a recipe to make it at home. We want it for our Christmas lunch dessert!

The Baklawa (£4.95) was amazing also. I love, LOVE Baklawa. It is like one of my favourite things on earth. There was a very generous serving of six pieces. It was all delicious. You can also buy the Baklawa in the "Souk" along with a multitude of other goodies.

With an ample Breakfast Menu, a Children's Menu, as well as a Takeaway Menu, there something here for everyone, and every occasion.

We were very happy with our meal. It was well prepared, delicious and the servings quite ample. The service was excellent. The atmosphere was excellent. All-told this was a very positive experience for both of us. Lunch for two, with drinks, excluding tip, came to about £50.00. All in all we gave this dining experience a perfect 10 out of 10! It is a very family friendly restaurant as well. The couples sitting next to us had small children with them. I loved the colour and the vibe of the place. There is also an upstairs. Washrooms are available, both regular on the upper floor, and a Handicapped accessible on the main floor. Very clean.

We will return for sure.

Many thanks to Comptoir Libanais, Cheshire Oaks for this really enjoyable dining experience!

Special notes -

Tony started his entrepreneurial flair from a young age selling lemonades and sandwiches outside his home on the street in Algeria. This drive inspired him to come to London with very little and grow the restaurant business that he has today. The authentic journey of flavours from the regions where Tony spent his childhood and where he still regularly travels now, continuing to source ingredients and decorations that will enhance the intoxicating eating experience of the Middle East.

The food is available to eat in the restaurant or to take home back to the office or to your home. Takeaway food is part and parcel of Middle Eastern culture and so Comptoir Libanais s proud to offer this service to guests at the Cheshire Oaks restaurant. Not only this, but the team will soon be launching an exclusive delivery service with Deliveroo . Comptoir Libanais will, therefore, provide the perfect option for eating at home or for picking up on the way back from work.

The restaurant also offers a large dedicated children’s menu with an activity pack and colouring in section to keep the little ones entertained. Priced at £5.95 it includes a main course, drink and dessert and includes favourites such as Halloumi Halloumi platter with falafel and hommos and Chicken wings with hommos and Lebanese fries.

About Comptoir Libanais There are 23 restaurants across London and around the country, including Manchester, Bath, Leeds, Reading, Birmingham, Oxford and Exeter. Comptoir Libanais also has a branch in Holland and is in the process of expanding further internationally, with restaurants in Dubai and Abu Dhabi.

Founded in 2008 by Tony Kitous, the name means Lebanese Counter, as it is a place where everyone can eat casually and enjoy Middle Eastern food, served with warm and friendly hospitality, just like back home.

www.comptoirlibanais.co.uk

Source: https://theenglishkitchen.blogspot.com/2018/12/the-places-i-go-comptoir-libanais.html

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nicosroom · 6 years ago

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Nico’s Guide to Meal Prep

Meal prep has been one of my biggest saviors in graduate school, helping me stay well-fed and on budget. People frequently ask me for meal prep advice (mostly new grad students, who heard from someone else in the department that I am the one to ask; like, one person on tumblr; sometimes my acquaintances on Instagram). And so, here is my first ever guide to meal prep:

First, there are some major guidelines:

1. Schedule your cooking/prep time: we don’t have time, we make time. I clear parts of my schedule that are for cooking and meal prep and I do what I can not to schedule other things in these slots. Make it part of your routine and treat it as sacred. For me, it’s Sundays (to get ready for the week) and Tuesdays (when my roommate has a long day and I know the kitchen will be free). My busiest days are Monday and Wednesday, so this schedule tends to work out so that when I come home at 6pm, I can just pop some leftovers into the microwave. I’m away from home a lot on the weekends, so this is when I end up eating out most. If I do stay home (cause sometimes you just need this, ya know), I like to plan at least one elaborate meal or baking venture. Relatedly, you also want to schedule your planning time (when you look up recipes if needed, survey what you have at home, make a grocery list, shop). I do most of this Sundays as well).

2. Look at your week and determine when you need to eat a homemade meal, then decide what you want to eat. On a normal week, I need to cover 15 meals: breakfast at home M-F; packed lunch MW; lunch at home TThF; and dinners at home Sun-Th. I try to shop once a week and no more, so I hate when I don’t plan enough. Just as bad, though, is having too much and potentially having to throw it out - like when avocados hit 2 for $1 and I buy 8 of them, but only eat four during the week. Within reason, I plan as precisely as I can. It’s pretty common that I’ll eat a banana with breakfast, but if I only do five at home each week, there is no use in getting eight bananas. Once you decide what to eat make a grocery list. We already know sticking to a shopping list is a good budgeting habit, but its an even better meal prepping habit.

3. It’s okay to eat the same thing everyday and it’s easier to do if you like them. When I eat lunch at home, its almost always truffle salted avocado egg salad on toast with potato chips. When I pack lunch, it’s PB&J with potato chips and an apple. One of the biggest benefits of meal prepping is the way it reduces the number of decisions you need to make in a day (read about decision fatigue here). Deciding what to eat is half the battle, and then you might have to make it? No wonder we break down and order take out instead. Minimizing the decision making over the course of the week adds up to a lot of cognitive free time. There was just a story about this in The Atlantic.

4. Keep it simple, feel no shame. The meal preppers on Instagram are #theworst because their beautiful, perfect foods and elaborately portioned meals are not only saving them all kinds of time, but they are healthy, fresh, from scratch. #STOP. Don’t let anyone shame you about your meal prepping and approach it from whatever level you are at. There are weeks that I decide I’m eating Honey Nut Cheerios with banana slices for all five breakfasts and this is fine. Commit to whatever works for you because it is far more important to eat breakfast than it is to eat mini quiche with sausage link and pancake, plated in a conveniently subdivided tupperware. If a big batch of quinoa, store-bought BBQ sauce covered chicken breasts, and frozen broccoli steamed in the microwave is your level, own it. You can always scale up, but please don’t “go big” the first time you prep, get overwhelmed, and never prep again.

Now, to the foods part:

Do whatever works for you, but here are some of my go-to meal prep foods and strategies. You might find they work for you too; and if they don’t, perhaps they provide some inspiration at least.

The staples:

Eggs

Batch cooked grains (quinoa, rice, oatmeal)

Avocados

Beans and lentils

Bananas

Apples

Once a Tinderfella asked me what I enjoyed cooking most. I racked my brain for recipes and scrolled my IG feed for an answer. After 20 minutes, I wrote back “eggs.” He didn’t believe me. Seriously, think of all the things you can do with eggs: over easy, hard boiled, soft boiled, scrambled, quiche, meringue, omelet, frittata––you catch my drift. Anyway, I always have boiled eggs in the fridge (for my avo egg salads & for emergency snacks); some weeks I make a quiche and divvy it up over the week (it’s great for breakfast OR for dinner); many mornings, I make an egg over easy to put on top of toast or savory oatmeal.

Batch cooking grains gives you a foundation to work with. Say I’m making a curry that I’ll serve over rice. I’m likely to cook more rice than I need for that and also make garlic fried rice or maybe arroz caldo (ginger-rice soup, like congee) to eat with eggs for breakfast all week too. Or, maybe I’ll decide I want quinoa based grain bowls for dinners that week: maybe you can plan two different types so you have variety, but your foundation is already done. Oatmeal for breakfast is another thing I like to batch cook. I’m a savory oatmeal person, so I do garlic, scallions in butter, boil the oats in chicken broth, and usually add cheese and breakfast meat. I’ll make enough for the week and then cook an egg each morning to top it off.

For health and money reasons (read my money snapshot!), I don’t eat a lot of meat in my home cooking. Beans and lentils are very easy on the wallet and have a very high impact nutritionally. Because its more cost effective, better for the environment, and easier on storage space, I use dry beans and have a tiny crockpot to cook them in, but I also keep a couple cans in the pantry at all times for days when I just don’t have the time to wait.

Apples and bananas are pretty self explanatory - self-contained, portable fruits. I like bananas in my cereals or slathered in peanut butter as part of a balanced breakfast and I like apples for when I pack lunch. What I also like about these is their versatility if I neglect them. I can throw bananas into the freezer for smoothies and I can make applesauce if I ignore them too long.

Avocados are essential to my near-daily dose of truffle salted avocado egg salad, so they’re always on my grocery list, all sneering about their cost aside. We have to invest in ourselves first, and so I’m all for foods I like that also make me feel good. That said, I draw the line at about $1.25 per avo. Luckily, they’re nearly always 99 cents, and occasionally go on sale for less. I typically only eat half at a time, so 2-3 avos a week really isn’t too taxing on the grocery budget, and I have nearly perfected the ripening process, so not a penny goes to waste.

Some favorite recipe sources:

Damn Delicious

Love & Lemons

The Simple Veganista

Budget Bytes

Good and Cheap

Eating Well (I get the magazine)

Favorite Entry-level Recipes:

Crockpot meal: coconut curry lentils

One pot dish: marinated feta risotto (I usually use quinoa)

spinach and feta quiche (I don’t do crusts. Who has the time?)

Made entirely of pantry items: chickpea tomato soup

Cauliflower grits & bbq (rotisserie) chicken (and, girl, I use frozen cauliflower)

Spinach, feta, blueberry quinoa salad (kale tastes like dirt. I can’t even)

Cuban black beans and rice

Tomato eggs (the single greatest recipe I ever learned)

#meal prep #grad school #time management #eating #health #finance #personal finance #money #cooking #home cooking #nicoskitchen

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