#herb skillet potatoes

[maxstewart]

Potato - Garlic Herb Skillet Potatoes Learn how to cook skillet potatoes on the stove with garlic and fresh herbs in just 15 minutes for a quick, flavorsome, and sophisticated side dish.

[tedevans]

Jacob's Skillet-Roasted Fingerling Potatoes

These skillet-roasted fingerling potatoes are then drizzled with seasoned, melted butter and fresh chopped herbs for a side dish that's easy and delicious.

[caramhel]

Garlic Herb Skillet Potatoes - Side Dish For a quick, flavorful, and upscale side dish, discover how to cook skillet potatoes on the stove with garlic and fresh herbs in just 15 minutes.

[beautyandlifestyleblog86]

Nutrient-dense meal prep recipes that can help promote healthy eyesight:

1. Salmon and Quinoa Salad:

- Cook quinoa according to package instructions and let cool.

- Season salmon fillets with olive oil, lemon juice, and herbs, then bake until cooked through.

- Combine quinoa, mixed greens, cherry tomatoes, cucumber, and avocado in a bowl.

- Top with flaked salmon and a drizzle of balsamic vinaigrette.

2. Roasted Vegetable and Chickpea Buddha Bowl:

- Toss chopped sweet potatoes, bell peppers, zucchini, and red onion with olive oil and seasonings.

- Roast in the oven until vegetables are tender and slightly crispy.

- Serve over cooked quinoa or brown rice, along with roasted chickpeas and a dollop of hummus.

3. Spinach and Feta Stuffed Bell Peppers:

- Cut bell peppers in half lengthwise and remove seeds and membranes.

- Saute spinach, diced tomatoes, garlic, and feta cheese in a skillet until wilted.

- Stuff the bell peppers with the spinach mixture and bake until peppers are tender.

4. Lentil and Vegetable Soup:

- Saute onions, carrots, celery, and garlic in a large pot until softened.

- Add lentils, diced tomatoes, vegetable broth, and seasonings.

- Simmer until lentils are cooked through, then stir in chopped kale or spinach before serving.

5. Greek Chicken Bowls:

- Marinate chicken breasts in olive oil, lemon juice, garlic, and oregano.

- Grill or bake chicken until cooked through, then slice into strips.

- Serve over a bed of cooked quinoa or brown rice, along with cucumber, cherry tomatoes, red onion, feta cheese, and a drizzle of tzatziki sauce.

These meal prep recipes are packed with nutrients that are beneficial for eye health, including vitamins A, C, E, and zinc, as well as omega-3 fatty acids and antioxidants.

[ahedderick]

Recipe Day

Because I love you and want you to eat well:

Chicken Continental:

5-6 chicken thighs, with skin for god's sake

1 can condensed cream of chicken soup

1 cup rice, uncooked

Some veggies, your choice.

Water

salt/pepper/herbs

Oven to 350F, 175C. You'll need a 9x13 baking dish, but I use one that's a bit deeper than usual, because the casserole starts out kinda soupy.

Pour a little oil in a frying pan and pop the chicken thighs in there, skin-side down. We're not cooking them completely, here, just getting a little browning on the one side.

Chop your veggies. Onion, bell pepper, squash, carrot, sweet potato, celery, whatever. Frozen corn or peas are nice, and don't even need to be chopped.

Chicken browned a bit, now? Ok, take it out of the skillet and place the pieces in the baking dish, skin-side up. Toss the veggies in the remaining oil in the pan. Once again, we're not completely cooking them, just stirring them around a few minutes until they're hot. Then they go in the pan with the chicken.

Toss the dry rice in the skillet. The condensed soup goes in, then enough water to make it a soupy, gloopy mess. You can add more water later if you don't have enough. Salt, pepper, and add herbs to taste. An "Italian herb mix" is pretty good. Get it nice and hot, and dump it in the pan. Stir things around so that the rice, veggies and chicken are mixed together. The chicken needs to stay skin-side up.

Cover the pan with tinfoil, and put it in the oven for 50 minutes.

After 50 minutes, remove the foil and put it back in for another ten. If you need a little more liquid, put it in before it goes back in the oven. 10 more minutes in there, and the chicken should be done and the rice soft. Delicious!

[honeysickledream]

'Overgrown' | Simon 'Ghost' Riley x F!Reader | Chapter Four

[photo cred: me (@honeysickledream) | dividers by @/saradika_graphics]

NSFW (18+, minors and ageless blogs DNI)

tags / cw: fluff, some slice of life stuff, brief mentions of midwifery tools and herbs, more relationship development, mention of side-character's pregnancy, self-doubt, Simon is inexperienced and nervous (so is reader but she's hiding it), smut, masturbation, fingering, oral (f!receiving), coming untouched | let me know if i missed anything!

w/c: ~2.5k

a/n: Yay, things get kinda smutty! and we get a view into Simon's mind during it (someone give this man reassurance). 10 points to you if you can pinpoint exactly where my brain swung to the sex-repulsed side of my confusing ass sexuality.

Chap 1 | Chap 2. | Chap 3. | Chap 5. | AO3

A comfortable, happy week-and-a-half had passed. Simon had taken on many of the chores, namely laundry, wood-splitting, and keeping the larder stocked. He even promised to handle the garden when it came back to life in spring, most of the plants now dormant as winter approached. Along with him handling the most annoying, time-consuming chores, a nice routine had caught on quickly.

Each morning you found Simon in the kitchen, tending the open hearth as he waited for the pails of water to heat for baths. You made yourself tea, refreshing his if he asked you to, and went about making a simple breakfast. Sometimes he’d get up and just stand beside you as you cut potatoes, some kind of cured meat, and whisked together eggs while the iron skillet heated over the hearth. Before you left to make your three-mile journey to the town, Simon asked when you’d be home and if you wanted anything specific to be done. Your answer was always the same: home around sunset but a courier would be sent if you were going to be late, and you couldn’t think of anything specific for him to do. While you worked, he was on your mind, especially during those long stretches when a mother’s labor slowed naturally, or when you went about chores or waited for a mother and her babe to be available for a check-up. Before the agreement to work things out, you’d only thought of him sparingly and often in contempt. Now? Now you wondered if he was safe in the cabin, warm enough to comfortably go about whatever chore or repair he’d set his heart at. Anticipatory dread settled coldly in your heart at the thought of his mercenary friends snatching him from you for a mission without allowing him to say a simple goodbye. He was always home when you returned at sunset, though. Always in the kitchen, ingredients for that night’s dinner laid out, sometimes even prepared if it was a simple meal he wanted. As the two of you cooked and ate dinner, stories were shared. He often told ones from after his father’s passing. Price, Gaz and Soap played major parts in the chaos each story, and he promised to introduce you to them all within the next week if you wanted. He made sure to stress if you wanted because, according to him, they were all a handful and a half. You didn’t tell him that you’d already met Price, at least briefly. You’d been at the tavern he and his wife owned and lived in to confirm Mrs. Price’s second pregnancy and to accept the role of primary midwife. Price had introduced himself after you nearly took his head off with your medical case when he barged into the bedroom during his wife’s check-up without introducing himself. You thought your reaction somewhat acceptable: he could have knocked, or just waited outside the door like most people did.

Telling Simon any of that would be a breach of trust, and would spoil the good news, which you knew better than to do. The stories you told were childhood stories, always happy and full of pranks. Your brothers were annoying pranksters, sometimes outright assholes, who somehow managed to end up on your good side by the end of the day. Your sisters were compassionate, your strongest supporters, and always eager to get revenge on the boys. Your parents rarely made appearances in your stories, the bitterness towards them still strong. You and Simon did your nightly routines separately, never taking more than an hour to get ready for bed before convening in the parlor. For the first few days, you tried to teach Simon how to knit and embroider—he could sew your tattered hems or loose sleeves beautifully, but the moment he tried to embroider? He fumbled about, growing frustrated and giving up. He was only slightly better with knitting. One night he’d wanted to show you how to string a bow and it went about as well as could be expected. Somehow you’d lost grip of the bow and it snapped, hitting Simon square in his nose. You’d spent a solid hour panicking, fretting over him as you dabbed the blood slowly dripping from his nostrils, entirely missing the way his pupils dilated at your worry and closeness. No bones had been broken, no teeth chipped or anger to be had. That night was when you both agreed to stick to activities that wouldn’t lead to injuries, such as card games. He always won. No matter how good your hand was or the tricks you tried to pull, he won. And he was a braggart about it too, laughing and cheering as if he’d won a fortune, but you didn’t let his bragging annoy you too much. Seeing him laugh and smile so often was worth the minor dings to your pride. At the end of every night, he walked you to your bedroom which was right across from his. He gave your left cheek a peck, wishing you a good night, and waited to slip into his room once you were in yours. Your skin burned where he’d kissed, keeping you awake for hours as you tried to still your racing heart and pull your mind from wandering down a certain path. But it wandered anyways, getting away from you quickly. You imagined him slipping into your room after hearing you toss and turn, sighing in frustration as sleep failed to come to you. In your imaginings he’d sit on the edge of your bed while cooing at you for being so worked up over such a little peck, his hand sliding between your legs in place of your own. He’d toy with your clit, rough pad of his finger rubbing gentle circles at first only to pick up speed as your hips bucked and all you could do was beg and moan his name. Your mind cleared some once you came, disappointment taking over your desire when you realized your imagination hadn’t warped reality and brought Simon to your bed.

A copy of ‘The Byrth of Mankynde’ rested in your lap as you examined the text and images on the yellowed pages in the firelight. Before today, you’d never seen the likes of it before given that midwifery wasn’t a profession that was often discussed in books. Maybe an occasional mention of a midwife in the published notes of some physician reporting about this procedure or that, but a full book dedicated to it? You were half-tempted to keep the copy for yourself but then the sneering face of the town’s head midwife flashed in your mind. That resolved you of the temptation quickly. She was a nice enough woman until something went wrong or someone acted silly when they weren’t meant to, then there was hell to pay. She’d only loaned you the copy (you weren’t sure how she managed to get one) because you’d gotten through your roster in such a timely fashion that you finally had a few days off. Reading it still managed to feel like work, though. The fear that you would be tested on your knowledge of the book had lingered in the back of your mind since morning—it was late evening now—as you traced sketches of tools onto thin paper and tried to find ways to memorize steps you’d perfected ages ago. You looked up from the book when you heard the floorboards creak under Simon’s heavy footsteps. He had a towel around his neck to keep the water dripping from his hair off his loose linen shirt. He stopped by your feet and just…stood there with an expectant look. “What is it, Simon? I can’t read your mind.” He huffed and you grinned at the sight of a pink tinge blooming on his cheeks. “Just want to sit beside my wife,” he muttered, but you didn’t move an inch. You loved it when he called you ‘Wife’. The word, the emphasis he used, made your heart flutter and a dreamy film seemed to coat your mind. Wife…you were his wife and happily so nowadays. Sometimes it didn't feel real at all. He carefully lifted your legs out of the way and plopped down beside you on the settee. You didn’t miss how his thighs tensed under your heels when you slid them across his lap to get comfortable again. “Good book?” “Fairly,” you said as your attentions fell back to the worn page illustrated with small bottles of tinctures and solutions. The lack of ‘dittany of Crete’ as a useful herb for midwives or for all women, made your brows furrow. Simon laid a hand on your shin, fingers pinching and rolling the thick cotton of your skirt. The faint touches you’d grown fairly used to, no longer startling when he found a way to brush against you or guide you with a soft but firm hand. Still, your spine tingled at the contact and it was always hard to not break out in a smile. “Did you have a good bath?” you asked, turning the page. “Mhm. It was nice, managed to work the knot outta my shoulder. And I should be done with the new bookshelf tomorrow.” He took a deep breath and sighed. “Maybe we could put it in my room. We could start movin’ a few things into there, if ya wanted.” The book held no interest suddenly, not as the implication of Simon’s words hit you like a sack of flour. The bookshelf being his bedroom would mean you’d have to sneak in if you wanted to find something to read in the morning…but if you made his room yours, there’d be no sneaking. Of course, the option of continuing to stack books on random surfaces, forgoing the bookshelf you asked him to build and the topic of sharing a bedroom—such an intimate space—still existed.

But you were now fairly happy as husband and wife, so the subject was bound to come up eventually. You’d certainly given it enough thought as you stared up at the canopy, hand between your legs, thinking about how nice it would be to have Simon pleasuring you rather than your own tired hand. And when you woke up cold and alone in the mornings, you lingered in bed as you imagined what it would be like to wake up to Simon pressed against you to give you his warmth. You closed the book carefully, “We could. I’d like that.” A thick silence fell between you for moment, then another. Simon then cleared his throat and asked lowly: “Would ya like to share my bed tonight?” The barest hint of nauseous formed in your stomach as you stared at him completely dumbfounded. The sharp look in his eyes told you he was being serious. Within the next breath you had straddled his lap, the tip of your nose barely pressed to his. Damn the loneliness you felt every morning and night, you wanted Simon madly--you wanted your husband. “Take me to bed, Simon,” you whispered against his lips, and then kissed him.

Nothing compared to the image before him: you lying naked and posed on the bed, waiting so patiently for his mind to start working again. He’d stopped being able to form thoughts when you’d shed your dress and underthings swiftly, dropping them on the tattered rug to stand bare before him. Pride and shyness mixed on your face as he starred at you nearly slack-jawed and confused as to what he’d done right in his life to be so blessed. Simon didn’t deserve you, he truly believed he didn’t. The kindness, humor, and patience you had in spades threatened to break him every day. He feared one touch from his sinful hands tonight would cause you to crack, and he had to remind himself that he hadn't broken you after all his little kisses goodnight and the faint touches against your back. You crooned his name and his cock twitched in the confines of his trousers. That was another he loved about you: the way you spoke his name. He wanted to hear you moan it, wanted you to beg him so sweetly but his body wasn’t moving. He kept telling his feet move and kept trying to will his hands into rest on your thighs and part them, but they wouldn't listen. He flinched when you grabbed his hand and tugged him closer. Bold--that was another thing, you could be bold and it was refreshing. You guided his hand between your parted legs as you told him what to do at first. Simon marveled at how wet you were already and the way you sighed contentedly as he carefully toyed with your clit, sometimes speeding his movements and changing the pressure, making note of what made your breath catch and your muscles tense. He placed your legs over his shoulders as he knelt between them. He did everything you instructed him to do, and happily, too. The structure made it easier for him to breathe and move, calmed his nerves enough for him to not make a mess of his pants at the first taste of your cunt or when he slowly pressed a finger into you. The way you felt was addicting. All slick and smooth around his finger as he crooked it against that spot that had you clamping your thighs against his head and grinding yourself against his lapping tongue. He groaned against you, rocking his hips against the edge of the bed to relieve the burning, coiled tension that grew stronger with each sound you made. His efforts doubled, both for your pleasure and his, when you told him you were close. His free hand pressed to your lower belly, held firmly in place by yours as he worked his tongue against your clit and moved his finger faster. He came moments before you did, desperately fighting the almost blinding pleasure that tried to lock up his muscles, and then he saw the second prettiest sight of the night: your back arched off the bed, hands grasping the sheets as you cried out in pleasure. Simon climbed onto the bed and collapsed beside you as a sudden ringing filled his ears and white spots danced along the outskirts of his vision. Your hand carded through his hair and he could faintly hear you praise him. Had he had energy left, he would have faked some preening gesture to make you laugh. Instead, he threw and arm around you and buried his face against the junction of your shoulder. “We need to get cleaned up,” you whispered into his hair. “You can’t fall asleep is those trousers.” “Mm…I can,” he grumbled. You laughed and swatted his shoulder. “At least take them off if you don’t feel like you can make it to washbasin.” He rolled onto his back and undid the front ties of his trousers, then lazily shoved them off. “Better?” he asked when you curled up against him, your cheek resting over his heart. You yawned. “It’ll do.” The room fell into silence and for the first time in ages, he didn’t mind it one bit. He knew by your stillness, the deepness of your breaths, that you were fast asleep. Simon pressed a kiss to the top of your head and whispered the three words he feared he’d never be able to say to someone.

A/n: I was so damn tempted to just do a fade to black but I did whatever I did instead. I think from here on out, chapters will be more slice of life bits (some nsfw included), maybe some drama here and there. Been toying with the idea of giving Price and his wife a bigger part in the series, too. If any of y’all have ideas for what should happen next (or if you have questions about the series), send me an ask because my brain is about as smooth as a salt flat atm.

[najia-cooks]

[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID]

Vegan 'sausage' and 'egg' breakfast sandwiches

Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.

A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.

This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.

Recipe under the cut!

Patreon | Tip jar

Makes 6-8 small sandwiches.

Ingredients:

English muffins, buns, bagels, or rolls

Hollandaise sauce (optional)

Tomato, tempeh, avocado, spinach, and/or hot sauce as desired

For the sausage patties:

1 cup TVP

1 cup water

1 tsp vegetarian beef stock concentrate or beef pho seasoning

1 1/2 Tbsp ground dried shiitake mushrooms

2 Tbsp total fresh minced sage, rosemary, and thyme, or 2 tsp dried

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp smoked paprika

1/2 tsp sumac (optional)

1/2 tsp fennel seeds, toasted and ground

1/4 tsp ground ginger

1/4 tsp black peppercorns, toasted and ground

5 cloves, toasted and ground

Large pinch MSG (optional)

1/4 cup vegan mayo (substitute any neutral oil)

1 Tbsp aged soy sauce (substitute any soy sauce)

1 Tbsp vegetarian oyster sauce

1 Tbsp Caribbean burnt sugar (or substitute molasses)

1-2 Tbsp maple syrup or brown sugar

1/2 tsp liquid smoke

2 Tbsp ground flaxseed

1/4 cup (30g) chickpea flour (or all-purpose flour)

2 Tbsp potato starch (if needed)

1 Tbsp cooking oil, to fry

You could also make these patties with Impossible or Beyond ground beef. Use 2 cups (350g) ground beef; omit the water and stock concentrate; halve the soy sauce, oyster sauce, burnt sugar, and liquid smoke.

For the egg patties:

1/4 cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 1/4 cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

1/4 tsp kala namak (black salt), or substitute table salt

1/4 tsp fenugreek seeds, toasted and ground (optional)

1/4 tsp white peppercorns, toasted and ground (optional)

Cooking oil, to fry

Instructions:

For the egg patties:

1. Whisk all ingredients except coconut milk together in a medium mixing bowl.

2. Add coconut milk while stirring until a batter forms, about the consistency of pancake batter. It should be thin enough to flow, but thick enough to coat the back of a spoon.

3. Cover and allow to rest at room temperature while you prepare the TVP patties.

For the TVP patties:

1. If using whole spices: toast each spice for a few minutes in a dry skillet on medium heat until very fragrant. Remove skillet from heat and toast ground spices, stirring constantly, for 30 seconds. Grind all spices in a mortar and pestle or in a spice mill.

2. Whisk 1 tsp of vegetarian beef stock concentrate with 1 cup of just-boiled water in a large bowl until just combined. Add spices, soy sauce, oyster sauce, maple syrup, burnt sugar, maple syrup, liquid smoke, and TVP and mix well. Allow TVP to rehydrate for about 10 minutes.

3. Stir in herbs, flaxseed, and flour and mix until well-combined. Add breadcrumbs 1/4 cup at a time until patties hold together.

4. Form TVP mixture into patties about 4" in diameter (or as desired) and place on a plate. Refrigerate for about 10 minutes to allow to set.

To cook:

1. Heat a cast-iron or nonstick pan on medium-high with a couple teaspoons of oil. Place egg rings (or mason jar rings) in the pan, and pour enough batter in each one to make a patty about 1/2" (1cm) thick. Allow to brown for a minute or two.

2. Turn the heat down to low and continue cooking until the top of the egg patties have mostly solidified and are a shade darker.

3. Carefully flip each patty and remove the egg ring. Pour another couple teaspoons of oil in the pan and return the heat to medium-high. Fry, flipping if necessary, until each side of the patty is golden-brown and crispy.

4. Meanwhile, heat a Tbsp of oil in another large skillet on medium-low. Place patties in the skillet and flatten gently with the back of a spatula. Allow to cook for about 5 minutes on each side, until browned, crispy, and cooked through.

5. Assemble breakfast sandwiches with TVP patties, egg patties, and vegetables and sauces of your choice. Serve warm.

[rachellaurengray]

50 Air Fryer Meals Under 300 Calories

Not sure what to make with your air fryer while keeping things under 300 calories? Here’s a diverse list of 50 delicious options, including vegan dishes

Air Fried Chicken Tenders Chicken breast strips with a light breadcrumb coating. Approx. 280 calories for 4 tenders.

Air Fried Turkey Meatballs Ground turkey mixed with herbs and spices. Approx. 250 calories for 6 meatballs.

Buffalo Chicken Bites Chicken pieces coated in buffalo sauce and breadcrumbs. Approx. 270 calories for 6 pieces.

Crispy Air Fried Shrimp Breaded shrimp with lemon zest. Approx. 290 calories for 12 shrimp.

Garlic Parmesan Air Fried Salmon Salmon fillets with garlic and Parmesan crust. Approx. 280 calories per fillet.

Air Fried Fish Tacos Lightly breaded fish fillets with cabbage slaw. Approx. 290 calories for 2 tacos.

Spicy Air Fried Cauliflower Bites Cauliflower florets tossed in a spicy seasoning mix. Approx. 230 calories for 1 cup.

Crispy Air Fried Brussels Sprouts Brussels sprouts with balsamic glaze. Approx. 260 calories per serving (1 cup).

Air Fried Zucchini Fries Zucchini sticks coated in a light breadcrumb mixture. Approx. 240 calories for a serving of 10 fries.

Air Fried Sweet Potato Chips Thinly sliced sweet potatoes with sea salt. Approx. 270 calories for 1 cup.

Healthy Air Fried Chickpeas Roasted chickpeas with paprika and garlic powder. Approx. 230 calories for 1 cup.

Air Fried Apple Chips Thinly sliced apples with cinnamon. Approx. 150 calories for 15 chips.

Air Fried Veggie Frittata Eggs with mixed vegetables, cooked in a small skillet. Approx. 280 calories per serving (1 slice).

Air Fried Breakfast Burrito Egg whites, spinach, and salsa in a low-carb tortilla. Approx. 290 calories per burrito.

Stuffed Air Fried Avocados Avocado halves filled with egg whites and seasonings. Approx. 270 calories for 2 halves.

Air Fried Onion Rings Onion slices with a light breadcrumb coating. Approx. 290 calories for 8 rings.

Crispy Air Fried Tofu Bites Marinated tofu cubes coated in breadcrumbs. Approx. 250 calories for 1 cup.

Air Fried Spiced Nuts Mixed nuts with chili powder and garlic. Approx. 280 calories for ¼ cup.

Air Fried Stuffed Mushrooms Mushrooms filled with a light cheese and herb mixture. Approx. 260 calories for 5 mushrooms.

Air Fried Eggplant Parmesan Bites Eggplant cubes with marinara and Parmesan. Approx. 280 calories for 1 cup.

Air Fried Broccoli Florets Broccoli with a sprinkle of garlic and herbs. Approx. 200 calories for 1 cup.

Air Fried Carrot Fries Carrot sticks with a light seasoning. Approx. 200 calories for 1 cup.

Air Fried Green Bean Fries Green beans with a crispy breadcrumb coating. Approx. 220 calories for 1 cup.

Air Fried Portobello Mushroom Caps Portobello mushrooms with a balsamic glaze. Approx. 180 calories for 2 caps.

Air Fried Cucumber Chips Thin cucumber slices with a light seasoning. Approx. 100 calories for 1 cup.

Air Fried Eggplant Slices Eggplant slices with a light breadcrumb coating. Approx. 250 calories for 1 cup.

Air Fried Spicy Brussels Sprouts Brussels sprouts with a spicy seasoning blend. Approx. 260 calories for 1 cup.

Air Fried Spiced Edamame Edamame pods seasoned with chili and garlic. Approx. 200 calories for 1 cup.

Air Fried Sweet Potato Wedges Sweet potato slices with a light seasoning. Approx. 250 calories for 1 cup.

Air Fried Vegan Falafel Chickpea patties with herbs and spices. Approx. 270 calories for 4 pieces.

Air Fried Garlic Parmesan Asparagus Asparagus spears with a light garlic and Parmesan coating. Approx. 240 calories for 1 cup.

Air Fried Stuffed Bell Peppers Bell peppers filled with a mixture of quinoa and black beans. Approx. 280 calories for 1 pepper.

Air Fried Spicy Chicken Drumsticks Chicken drumsticks with a spicy rub. Approx. 290 calories for 1 drumstick.

Air Fried Tofu Satay Tofu skewers with a light satay sauce. Approx. 270 calories for 4 skewers.

Air Fried Vegetable Spring Rolls Spring rolls filled with mixed veggies. Approx. 280 calories for 2 rolls.

Air Fried Coconut Chicken Bites Chicken pieces coated in shredded coconut. Approx. 280 calories for 6 pieces.

Air Fried Lemon Garlic Mushrooms Mushrooms with a lemon garlic seasoning. Approx. 200 calories for 1 cup.

Air Fried Sweet Potato Chips Thin sweet potato slices with a touch of sea salt. Approx. 270 calories for 1 cup.

Air Fried Spiced Chickpeas Chickpeas seasoned with cumin and paprika. Approx. 230 calories for 1 cup.

Air Fried Caramelized Brussels Sprouts Brussels sprouts with a touch of maple syrup and balsamic. Approx. 260 calories for 1 cup.

Air Fried Green Bean Almondine Green beans with almonds and a hint of lemon. Approx. 240 calories for 1 cup.

Air Fried BBQ Cauliflower Wings Cauliflower florets coated in BBQ sauce. Approx. 270 calories for 1 cup.

Air Fried Avocado Fries Avocado slices with a crispy coating. Approx. 250 calories for 1 cup.

Air Fried Pineapple Chunks Pineapple pieces with a sprinkle of cinnamon. Approx. 150 calories for 1 cup.

These options offer a mix of tastes and textures, perfect for keeping your meals varied and enjoyable while staying within your calorie goals.

[foamofthe-sea]

just got done with my biweekly grocery trip and shits expensive so heres some tips from someone who grew up in rural appalachia and also lives 30 minutes away from the closest grocery store

I always save my glass jars so I can reuse them and always have a good supply of mason jars in my cupboard. Mason jars also have measurements on the side in case you don't have a measuring cup

I will always fork out the money for good olive oil because 1, they usually come in glass jars and 2, I use olive oil specifically for preserving herbs and spices and want it to be good quality

Flour, butter, baking powder and yeast are everything you need to make baked goods from pie crusts to tortillas. Honey and maple syrup have damn near no shelf life expiration if kept right and are perfect for making bread. As for utensils I didn't have a rolling pin for years until recently and always used a corked wine bottle.

You can freeze your herbs!! Rosemary and oregano can be frozen as is. For cilantro and parsley and other delicate herbs I'll usually dice them up and freeze them in ice cube trays with olive oil

Simple syrup for coffee and tea is extremely easy to make and cheap. It's just sugar, water and vanilla extract.

Mayonnaise is just eggs and oil. Spice it up with anything to your liking but just remember that mayonnaise is also supposed to be a perfect emulation. If it's separated, it's gone bad.

got a towel, shirt or sock with thick material but way past its prime? you now have a wash cloth.

cast iron skillets will last you forever if treated right and they also double as a baking dish.

onions, potatoes, garlic, carrots and other hardy veggies will last a good while in your fridge and/or pantry and sprouted potatoes will grow damn near anywhere in any condition. chuck it into a bucket with some dirt and watch it persevere.

[hedgiwithapen]

MAWS AU - the Kryptonite sphere does not get brought to Thanksgiving and the ship doesn't activate. All the drama is interpersonal :)

(obviously: set during the Hearts of the Fathers, spoilers ahoy) The kitchen smelled wonderful, the roasting turkey, the  hot honeybutter rolls, James's yams with marshmallows, potatoes with enough herbs for all of scarborough fair.  Martha had prided herself on a  cozy kitchen, a welcoming home. 

"What do you mean, an enemy?" Martha Kent interrupted her husband's good natured advice to their son. Her Clark did not call people enemies.  Oh, they'd taught him well, he tried to see the best in people like Jonathan, but he also knew to believe people when they showed him who they were. When he'd come home in second grade with blood on his shirt sleeve from a fight, he'd been honest about it-- bullies. When he'd lost a chess match in the finals to a cheater,  Clark had used words like 'opponent.' 

"Um," Clark said. Ma thought about what she'd read in the article, about that Mr. Ivo and his attack on Metropolis. 

"Clark. Who's the enemy?"

"I..."

"Ma, really, you don't--"

"I don't what?" she asked. "Clark. What happened?" she reached up to put a hand on his cheek, tilting his face down so she could see him. His eyes had a haunted look in them. Someone had scared her baby. 

"I didn't want to worry you," he said. "General Lane..."

"He's not the nicest man," Ma started to say, out of a sense of hospitality. Lois's father was, after all, a guest. "Clark. Is this just that he's made Lois feel bad? Tell me the truth."

"No," Clark said. "I...I didn't know he was her dad. He--"

"What did he do?" Ma said, a chill like the worst of winter icing her words. 

"He caught me," Clark said, looking down. Not at her. At his wrists, like he expected something other than skin and shirtsleeves and Jonathan's best cufflinks to be there. "He said I was responsible, all those people who died...that I'm an invader." The words spilled out of her baby's mouth, the same way they had when he'd talked about needing to quit the football team, like his pain wasn't worth anything. 

"Oh," Ma said, quietly. "Oh, Clark. Oh, don't you worry, honey. You stay right here. I'll take care of this."

"Martha," Jonathan said warningly, knowing enough about his wife that the turkey was no longer the priority. 

Ma ignored him, reaching up on her tiptoes to take down her grandmother's cast iron skillet. It had always served her family well, no matter what purpose it was needed for.. "Jon, you stay with Clark. I'm not having that man eat at our table."

"Ma, no!" Clark protested. The kitchen door started to open.

"Clark. You may have all those powers, but I am your mother. That man tried to kill you." Ma insisted.

"Hey, I'm just grabbing the--what." Jimmy stared. "Uh. Mrs. Kent?"

"James," she said, smiling. " You can take the yams out in a minute, dear. I need to settle something with our intruder."

"Indrude--ma, no!" Clark followed her, his long strides a match for three of hers, but she still reached the living room first.

"Get out of my house," Ma said to the General, interrupting whatever silent, awkward conversation had been happening between him and Lois. 

"Excuse me?" he said, standing, automatically shifting his feet. Ma narrowed her eyes. She knew a defensive stance when she saw one.

"Lois, honey, you can stay. But he's not welcome."

"What's going on?" Lois asked. "Clark?" The look on his face caught her breath. "Clark?"

"The General," Clark said, hollowly. "Lois, please tell me you didn't know."

"Know wha--"Lois looked green as she registered the Important Capitals. "Oh, oh my god. Dad. Tell me you didn't."

"Didn't what? Lois, what is this?" The General looked almost bewildered. Ma wasn't sure if it made her angrier that he might be pretending not to know what he'd done, or if he was really so blind that it didn't matter. She was angry all the same. “Tell me you didn’t kidnap and try to murder my boyfriend!” Lois exploded. Ma felt a rush of kinship with the girl. She could stay as long as she liked.

"You're the one who kidnapped Superman? And attacked Cadmus?" Jimmy finally pieced it together. 

"How do you know about any of that?" The General asked, eyes still on the threat.

Ma gripped the skillet by the handle, forcing his attention back to her, taking two deliberate steps to place herself between her son and the couch where a monster in uniform -metaphorical uniform, anyways, though not metaphorically a monster-  stood. "General, It’s best you leave now. If you come near any of my children again, so help me, the pigs down at the Anderson's get mighty hungry in winter. Now git."

[justforbooks]

Lamb carries strong religious connotations, and lamb dishes have been the traditional Easter meal for centuries.

Pan-seared Lamb Chops have a flavorful garlic and herb crust with a juicy and tender center. Thyme imparts a natural earthiness with the seasoning, and the flavors come through beautifully with the right Cabernet.

The butter sauce is super easy to make as well. Once you melt the butter in the skillet, simply add the minced garlic and chopped thyme, and give it a good stir. Done❗ Then, you just need to pour this sauce over the lamb chops, and enjoy❗ Serve these lamb chops with roasted potatoes, salad, or bread to soak up the sauce.

These holiday-worthy lamb chops are simple and excellent ❗😋

Daily inspiration. Discover more photos at Just for Books…?

[forkfulofflavor]

Crock Pot Cheeseburger Soup Ingredients: 4 small russet potatoes, peeled and diced 1 small white or yellow onion, chopped 1 cup shredded carrots 1/2 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley 3 cups chicken broth 1 pound lean ground beef 3 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk (I use 2%) 1/2 teaspoon salt 1/2 teaspoon black pepper 1 package (16 ounces) Velveeta cheese, cubed (or 2 cups shredded cheddar cheese) Directions: Place potatoes, onions, carrots, celery, dried basil, and parsley into a large crock pot. Pour chicken broth over the vegetables. Cover with lid and cook on low heat for 6-8 hours or on high for 4-5 hours until potatoes are tender. About 45 minutes before serving, cook and crumble the ground beef in a large skillet over medium-high heat. Drain any grease, then add the cooked beef to the crock pot. Carefully wipe out the hot skillet with a paper towel, then melt the butter in the skillet. Whisk in the flour and cook until golden brown and bubbly, about 1 minute. Gradually whisk in the milk, salt, and pepper until smooth. Pour the milk mixture into the crock pot and stir to combine. Add the cubed Velveeta or shredded cheese to the crock pot, stir, and cover. Let cook for an additional 20 minutes, or until the cheese has melted and the soup is creamy. Serve warm and enjoy! Prep Time: 15 minutes | Cooking Time: 6-8 hours (low) or 4-5 hours (high) | Total Time: Up to 8 hours | Calories: 450 kcal | Servings: 6 This Crock Pot Cheeseburger Soup is the perfect blend of comforting flavors, creamy textures, and cheesy goodness. Made with tender potatoes, carrots, and celery, along with flavorful ground beef, every bite tastes like a classic cheeseburger in soup form. The addition of Velveeta or cheddar cheese gives the soup a rich creaminess, making it a cozy option for any chilly day. Ideal for family dinners or easy weeknight meals, this soup is simple to prepare in the crock pot and a guaranteed hit for all ages. Serve it warm with a sprinkle of fresh herbs or a side of crusty bread to soak up the creamy broth. It’s a deliciously satisfying bowl of comfort food that will keep you coming back for more.

[beautyandlifestyleblog86]

Nutrient-dense meal prep recipes that are both healthy and delicious -

1. Quinoa and Roasted Vegetable Bowls:

- Cook quinoa according to package instructions.

- Roast a variety of vegetables (such as bell peppers, zucchini, and broccoli) with olive oil, salt, and pepper in the oven until tender.

- Assemble bowls with quinoa, roasted vegetables, and a protein of your choice (such as grilled chicken or tofu).

- Drizzle with a homemade vinaigrette made with olive oil, lemon juice, and herbs.

2. Turkey and Sweet Potato Chili:

- Brown ground turkey in a large pot with diced onions and garlic.

- Add in diced sweet potatoes, canned tomatoes, black beans, and spices (such as chili powder, cumin, and paprika).

- Let simmer until sweet potatoes are tender and flavors have melded together.

- Divide into individual containers for easy grab-and-go lunches or dinners.

3. Salmon and Asparagus Foil Packets:

- Preheat oven to 400°F.

- Place a piece of salmon fillet on a large piece of aluminum foil.

- Add trimmed asparagus spears, cherry tomatoes, and sliced lemon on top of the salmon.

- Drizzle with olive oil, salt, pepper, and herbs (such as dill or parsley).

- Seal the foil packet and bake in the oven for 15-20 minutes, or until salmon is cooked through.

- Serve with a side of quinoa or brown rice.

4. Chickpea and Vegetable Stir-Fry:

- Sauté diced bell peppers, broccoli, and carrots in a large skillet with olive oil.

- Add in cooked chickpeas and a sauce made from soy sauce, garlic, ginger, and a touch of honey.

- Cook until vegetables are tender and sauce has thickened.

- Serve over brown rice or quinoa for a satisfying and nutrient-dense meal.

These recipes are all packed with nutrients and can be easily prepped ahead of time for quick and healthy meals throughout the week. Enjoy!

[hvlthgxth]

I came here in regards to your life changing soups!

Phase 1

16 ounces thick cut uncured bacon

2 large yellow onions, Diced

2 medium or 1 large enough (you'll know how large) carrot, sliced

2 tablespoons of tomato paste

4 stalks of celery (break em from the heart right in the grocery store, they won't stop you), diced

4 cloves of garlic sliced thin (remember Goodfellas?)

12 ounces of stout.

In a large skillet, render the fat from your bacon on medium high until it's crispy.

Separate your bacon and pour all but 3 tablespoons of bacon fat into a heatsafe container.

Bring the 3 tablespoons of fat to temp, add your onions, carrots, celery, and tomato paste. Be sure to keep these contents moving so the tomato paste doesn't burn before the onions can sweat. A pinch of salt will help with that,

Once the tomato is more sugary than acidic, and the onions are giving off a slight nutty scent, deglaze with six ounces of stout, and transfer to a crock pot set to low

Drink six ounces of stout

Phase 2

2 Pounds of beef Shank (before seasoning, cover all two pounds with a dusting of baking soda for about 30 minutes, then rinse and dry) coated in salt, pepper, and (listen to me), a lil bit of curry powder on that bad boy.

Fresh thyme, rosemary, sage ( I recommend getting a poultry blend with a little of each rather than spending 14 dollars on all three and coming home to rotting greenery in that sad little clamshell)

That bacon fat you saved from step one

24 ounces of beef broth

Half a stick of butter

2 dry Bay Leaves

In a small saucepan heat a half stick of butter over medium-low heat. Before the butter begins to foam, add a few sticks of each fresh herb, remove from heat, and mash the herbs to release their oils

In the skillet from phase one, heat as much bacon fat as it takes to coat the bottom of the pan, to near smoke point. As faint wisps start to rise, introduce the beef shank. You're not cooking the beef, you're creating a crust and waking up that curry. Flip after 4 minutes and baste with the herb butter from your saucepan, reduce heat allow to cook for 4 minutes more.

Remove shanks from pan and place on a rack to cool

While the shanks cool, in the warm skillet with all the drippings add two tablespoons of flour, whisk until thick and smooth.

Pull apart the cool shank pieces and put them in the crockpot (bone included), add 24 ounces of beef broth and your freshly made roux, 2 bay leaves, your sliced garlic (I never forget the garlic) and enough water to cover then raise the crockpot to medium.

Phase 3

Quarter this recipe

To Serve

Big Bowl. Put Soup. Put potatoes. Spoon Optional.

[askwhatsforlunch]

Herby Lamb Curry with Aubergine and Potatoes

This fragrant Herby Lamb Curry with Aubergine and Potatoes is both hearty and light enough, making it a deliciously more-ish dinner to tuck into on these chillier Summer nights! Happy Wednesday!

Ingredients (serves 2):

4 medium Garden Potatoes 

1 teaspoon coarse sea salt

4 tablespoons olive oil

1 teaspoon Graines à Roussir 

2 thick slices (about 420 grams/ounces total) lamb leg

1 large aubergine, rinsed

1 large carrots

1 onion

1/3 hot chilli pepper

1 large garlic clove, minced

a bunch Garden Cilantro 

half a dozen large leaves fresh mint

2 teaspoons ground turmeric

1 teaspoon Garam Masala

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 tablespoon demerara sugar

a few sprigs Garden Cilantro

a few mint leaves

Rinse and peel Garden Potatoes and place them in a large saucepan. Add coarse sea salt and cover with water. Bring to the boil over medium-high heat, and cook, about 15 minutes.

Meanwhile, heat half of the olive oil in a large, deep skillet or pot over medium-high heat. Add Graines à Roussir; fry, 1 minute. Add lamb leg pieces, and brown thoroughly, about 3 to 4 minutes on each side. When well-browned, transfer lamb pieces to a plate, set aside.

Cube aubergine, and stir into the skillet, coating in lamb fat and olive oil. Cover with a lid, and cook, a couple of minutes.

Peel and slice carrot. Finely chop onion.

When aubergine has just softened and browned a bit, add remaining olive oil, and stir in sliced carrot and chopped onion. Cook, another couple of minutes.

Thinly slice chilli pepper, and stir into the skillet, along with minced garlic. Cook, 1 minute.

Finely chop Garden Cilantro and mint leaves, and stir into the skillet. Cook, a couple of minutes more.

Then, season with ground turmeric and Garam Masala.

Drain Potatoes, saving their cooking water, and stir them into the skillet, coating in herbs and spices.

Return lamb chunks to the skillet, seasoning them on both sides with fleur de sel and black pepper.

Finally, stir in 1 1/2 to 2 cups of the Potatoes cooking water, and bring to the boil. Reduce heat to medium-low, and simmer, at least an hour.

Just before serving, stir demerara sugar into the skillet, until completely dissolved.

Finely chop Garden Cilantro and mint leaves.

Serve Herby Lamb Curry with Aubergine and Potatoes hot, sprinkled with chopped Cilantro and mint.