#i might also stir fry some peppers so we have some side dishes around

[pickled-flowers]

Please give me some good animal knowledge I need it dearly

[a-bit-of-owlish-fun]

Quarantine Shopping and Meal Planning

So I asked about this over on @steve-rogers-new-york​ and there was a positive response, so here we go. Date: 15 March 2020

Before I start, let me be clear that I am not a professional, just someone who deals with stress by planning, and who has some experience with emergency preparedness having lived in New Zealand during the more recent large earthquakes. Feel free to correct me or make positive additions. For clarity, I am currently in Ontario Canada, and cooking for one person, but have made allowances to feed my unprepared housemate in a pinch.

Priorities with this Pandemic Planning

Unlike some other emergency preparedness priorities, power, water, and phone do not appear to be issues. So you have greater flexibility with what you can make and keep. Your priority should be having a comfortable amount of food on hand in case you cannot leave the house. Don’t go nuts, don’t overbuy, and don’t buy thoughtlessly.

Planning What to Get and Make

When thinking about what to buy and what to make, you want to consider a few things:

How many meals do you need to make? That is, how many people are you feeding and for how long? Calculate the number of meals you need in total and make sure you have enough meals planned to cover those. Obviously, if you can prepare for more than that is good, but don’t go too nuts.

How many portions can a recipe make? You don’t want to be making single-serve meals. It’s inefficient and short-sighted. So pick recipes that make large quantities, that can be portioned up in containers to be chilled or frozen.

Am I being efficient with my ingredients? Are the quantities listed in regularly used recipes the most practical for your current ingredient availability? For example, if you’re making a stew with beef, but beef is in short supply, half the amount the recipe asks for, and then bulk up on potatoes, carrots, zucchini, etc.

What ingredients will last best? Don’t JUST get non-perishables! That just sounds miserable. I’ve had no issue so far getting fruit and vegetables, and if you’re smart with your choices and storage fresh foods can be good choices. This when picking items how long they will hold in your fridge or if they’re freezable.

Don’t forget about breakfast and Lunch!

If money is tight and buying ahead is challenging. Think laterally. Make use of dollar stores like Dollarama, Dollar Tree, or whatever your local variant is. They will often have a great range of shelf-stable foods like pasta, rice, canned goods, and other ingredients at really low prices. And from my experience so far, they seem to have passed the attention of many shoppers and are still in good stock-levels. Start there first, hit multiple ones to get a good variety, then shop at supermarkets for whatever you cannot get there. The quality is good, sometimes brand-names, and they can be far superior than supermarket prices.

Do you have a large stockpot, fry pan, and deep baking dish to make these large meals? If not, see about getting them. Large lasagne pans and other kitchen items can be found cheap at many dollar stores.

Don’t have a car? Me neither. Grab a backpack and some good re-usable bags and make multiple trips for heavier items like cans. Also, consider grocery delivery services. They can be hit and miss right now, as it’s harder to adapt to products being unavailable. This being said, they can be a good way to get bulk, heavier items to your house. Also, consider asking friends or family to get you items when they go and drop them off to you.

What Foods Hold Well and Go Far

Non-Perishables that can extend meals

Pasta and Noodles — Pasta is a great item for entending a meal. Be it soups, stir-fry, oven-bake, or just able anything, you can either cook-in, mix-in, or have as a plain side. They bulk up a meal and make it go further.

Rice  — Same as above.

Lentils and Other Legumes — Lentils are great for bulking up and extending soups and stews. Also consider chickpeas, beans, and other legumes.

Potatoes — Potatoes are great! The can be a great base, addition, or side to many many meals. While these will not last indefinitely, if you keep them cool and dark then they will last quite some time.

Non-Perishable Ingredients and Flavouring

Canned Vegetables — Don’t be picky. Yes, get fresh veggies where you can, but also suck it up and get some canned goods as a back-up. Carrots, peas, beans, tomatoes, all that. They’re good, they taste fine, and go well in so many recipes.

Canned Fruit — Many fruits have a shorter shelf-life, so consider some canned alternatives.

Herbs and Spices — Make sure you have a nice spread of these. It’s easy to grab the base ingredients for food, but if you don’t have something to flavour those meals with, you’ll have a miserable time.

Sauces — Same as above.

Canned Tomatoes and Tomato Paste — Yes, I’m listing this separately because of their versatility. With canned tomatoes, you can make soups, spaghetti, lasagne, chilli, curry...so damn much. So grab a good stock of these.

Perishables

Eggs — Eggs are so damn versatile. Get eggs. When kept in the fridge they keep for a good long time.

Vegetables — Think smart. Get items you know last well in your fridge, and avoid items you usually have to throw-out or use-up within a week or two.

Fruit — Same.

Breads — Same. Also, consider freezing loaves if you have the space to do so. It tastes just as good as fresh, honest.

Frozen

If you have the capacity to get things frozen or to freeze them. Do it. Frozen peas, corn, stir-fry veggies, meats...they last well and taste good.

My Grocery List

This is what I have been buying myself. Not all at once but in multiple trips over the last couple of weeks.

Pantry

Top-up herbs and spices: ground cumin, garam masala, oregano, basil.

Spaghetti pasta

Spiral pasta

Lasagne pasta sheets

Large bag of rice

Flour

Canned tomatoes (4 large cans)

Tomato paste

Canned asparagus

Canned coconut milk (2 cans)

Lentils

Potatoes (6 large)

Onions

Fridge

Eggs (12pc)

Milk

Cheese

Zucchinis (3)

Carrots (large bag)

Lemons (2)

Limes (2)

Bag of spinach

Bell pepper (1)

Crescent Rolls

Freezer

Peas

1kg minced beef

750g stewing beef

Box stuffed chicken breasts (I love ham and cheese and a good addition to any meal)

500g lamb (for curries)

500g stir-fry beef

Household

ONE pack of toilet paper. Seriously. Just get what you personally need.

A couple of small packs of cheap toilet paper from the dollar store.

Pack paper towels

Any cooking materials like tin-foil, parchment paper, that I use regularly.

3-pack tissues (I have killer allergies so I’ll always need them)

Plastic containers for portioning meals in the fridge or freezer.

Meals I have Planned

These aren’t full recipes, but rather a list of ingredients and volumes for grocery references. I might write-up full recipes later if people are interested. 

Lasagne

This is my fav vegetarian lasagne that also have minced meat. It makes around 6-8 servings (depending on home much you eat and size of baking dish).

Lasagne sheets (dried) or just those baby lasagne pasta if you like them better. 4 cups Milk 250g Cheese Butter Flour Nutmeg Chicken stock 3 Large Carrots 3 Large Zucchini Large bag of fresh spinach leaves 400g Canned Tomatoes Fresh/Jarred Garlic 500g minced beef Light Herbs (oregano, basil, etc to taste, but not too much)

Vegetable Stew

Technically a soup, but I never blend it and just eat it as is. Makes 3-4 servings alone and 5-8 servings when served with cooked rice.

2 cups dried lentils (soaked overnight) 1 Large Can Tomatoes (not pre-herbed, just used plain) 2 cups Chicken or Vegetable Stock 2 Large Carrots cubed 2 Large Zucchinis (quartered then cubed) Fresh/Jarred Garlic 1 Tbsp Cumin 1 tsp Ground Coriander Fresh Coriander (lots) Fresh ground peppercorn

Beef Stew

500g Stewing Beef 3 Large Potatoes cubed 3 Large Carrots cubed 1-2 cups Frozen Peas Fresh/Jarred Garlic 2-3 Tbsp Flour Fresh ground peppercorn 1 Large Onion 3-4 cup Beef Stock 3 Tbsp Tomato Paste Rosemary 2 Tbsp Cornstarch

D.’s Curry

This is just and random mash-up curry I make. It can be cooked with or without lamb and both taste great. It is not spicy. Makes 2-3 servings

2 Large Onions (one minces with spaces, one sliced) Fresh/Jarred Garlic Fresh/Jarred Ginger Ground Cumin Ground Coriander Ground Cardamon Whole Cardamon Seeds Whole Cumin Seeds Garam Masala 300ml Uncooked Rice (then cook it, obviously)

Closing thoughts

Once you have these items, don’t use them. Carry on like normal and don't use these items unless you need them. Now I have my meals planned, I am back to making normal meals with what I can get. Always have that TWO WEEK buffer on hand at all times.

Purchase your groceries gradually. Don’t buy out in one go, be considerate. Take only what you need.

Visit multiple locations, sell-outs are not the same everywhere and while one supermarket may be sold out of something, another may still have a fresh stock.

More stocks WILL come. So if you cannot find something, make alternate plans, find a substitute, and return every now and then to check stocks. Supermarkets are constantly restocking as they can.

Be kind to customer service workers. They are just trying to get through this like you are. They are not paid well, have no control over their employers' stocks or decisions. They have the same stress you do and you being an asshole is just causing them MORE stress they do not deserve. Be. Kind. Be. Understanding.

Support others. Friends, family, neighbours, co-workers. We do this together.

DON’T STRESS OUT! Be prepared. Be aware. But don’t become overwhelmed, it will all be FINE. We just have to adapt and ride it out <3

I hope this was helpful. Have further suggestions or any corrections, please do let me know, I’m always happy to correct myself. If you have any questions feel free to comment and message me. And if you want those full recipes likewise let me know!

[madisonsdish]

https://madisonsdish.wordpress.com/ by madisons dish Via Flickr: madisonsdish.wordpress.com/

What Goes With Lemon Pepper Poultry Spray exact same skillet with extra cooking spray. Add zucchini, bell peppers, onions as well as garlic; chef over medium warm 4 minutes, or up until veggies are crisp-tender, mixing regularly. Mix in lemon juice, rosemary as well as red pepper flakes; chef 1 min, stirring regularly. Red wines are best offered with meats that have a solid taste profile (e.g., venison). red meat, for instance). When paired with light-intensity meats (such as poultry, pork, and so on) gewurztraminers are most proper. e.g., hen or fish). Red wines with a sour taste (e.g. Fat is finest balanced with red wines (e.g., merlots). With meats it is best to match the red wine with the sauce than the other way around. It is terrific to pair lamb prepared with lemon as well as herbs with a rustic merlot. Acid from the fruit canister help to solidify the acid in the red wine. Particularly, I have actually liked oak-aged Spanish red wines like Rioja reserva with hen as well as lemon tagines. Or one of the orange-flavored liqueurs listed here, as orange and lemon are all-natural bedfellows. -- Warm oil & butter in a flat pan and also add the entire spices.-- Once it splutters, add the marinaded hen & fry over warmth for 1 min and after that flip the chicken items.-- Continue to fry for 2-3 more minutes on high transforming the pieces a couple of times.-- Include the equilibrium sauce and also continue to fry on both sides for another 5 mins on medium warmth till evenly browned.-- Currently decrease the heat to reduced, include the blended curd/plain yogurt, 1/4 tsp smashed Pepper, slit environment-friendly chillies and also mix every little thing well.-- Cover & chef on low warmth for 15 minutes, turning and also mixing after 10 mins. Prepare till the fluid has actually nearly dried and the poultry is tender.-- Now include the garam masala powder, mix well and fry for one more 5 mins till the chicken pieces are browned.-- Garnish with carefully cut coriander leaves and also offer hot. Integrate flour as well as brew in little bowl with cord whisk until well combined. Add to veggies in skillet. Cook 3 minutes, or up until sauce is thickened, mixing constantly. Return poultry to skillet. Cook 2 mins, or until poultry is heated with. What Goes With Lemon Pepper Poultry If you're attempting to include even more veggies to your diet regimen, you can likewise add spring onions, peppers, carrots, peas, as well as sweetcorn. Egg fried rice is a wonderful method to consume any leftover vegetables that you might have in your refrigerator. What To Offer With Lemon Chicken: 8 Yummy Sides We suggest a classy Pinot Noir (so go French as opposed to American) or a top-rated Cru Beaujolais for red wine drinkers. The French have a word for just how great Beaujolais tastes when it decreases your throat: gouleyant ... which is similar to the enjoyment of consuming roast hen. Chinese Lemon Poultry (oriental Lemon Poultry). Again, if you're seeking to lower calories, this choice does not have to be off the menu. You can replace typical noodles by spriralizing carrot or courgette. Make certain to include some fresh garlic and chopped chilli so you aren't losing out on any type of strong and punchy flavours!

https://madisonsdish.blogspot.com/2021/12/madisonsdish.html

[ssportlive4]

Tasty chicken bread cone. Hi Viewers,Today I am going to show you yummy and creamy recipe of Bread cones filled with Chicken, Corn, Capsicum and Mayonnaise. Ingredients 👇 Bread Chicken Salt Yoghurt Pepper powder Garam masala Chilli powder Egg Bread crumbs Oil. Try these Chicken Bread Cones and enjoy your iftar.

Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips). Small ones with chicken salad for pass-arounds at a party or shower! A perfect snack should be both delicious and impressive, while still being easy to make.

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, tasty chicken bread cone. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Hi Viewers,Today I am going to show you yummy and creamy recipe of Bread cones filled with Chicken, Corn, Capsicum and Mayonnaise. Ingredients 👇 Bread Chicken Salt Yoghurt Pepper powder Garam masala Chilli powder Egg Bread crumbs Oil. Try these Chicken Bread Cones and enjoy your iftar.

Tasty chicken bread cone is one of the most well liked of current trending foods in the world. It's appreciated by millions daily. It's simple, it is quick, it tastes yummy. They are nice and they look fantastic. Tasty chicken bread cone is something which I've loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have tasty chicken bread cone using 15 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Tasty chicken bread cone:

{Prepare 1.5 tbsp of Cooking oil.

{Prepare 750 grams of Chicken mince.

{Get 1 tsp of Garlic paste.

{Get 1 tsp of Ginger paste.

{Get 1/2 tsp of Chilli flakes.

{Take 1/2 tsp of Pepper powder.

{Get 1/2 tsp of salt.

{Take 3 tbsp of Onion(finely chopped).

{Take 1/2 tsp of Roasted cumin powder.

{Take 1/2 of Lemon juice.

{Prepare as required of Bread slices.

{Prepare as required of Cheese (grated).

{Take 2 of eggs (whisked).

{Get as needed of Bread crumbs.

{Prepare as required of Refined oil for deep frying.

That's because, even though you might aspire to be the greatest chef, you aren't too keen on. A Cheesy Chicken Bread Cones Recipe by Kitchen With Amna. Bread Cones - very light and fluffy and wonderfully flavored, perfect for a friend or family gathering. Make crispy bread cones filled with chicken and cheese.

Steps to make Tasty chicken bread cone:

Mince chicken in mixer..

Heat oil in a thick base pan. Add chicken mince to it and cook for 5-6 mins keep stirring it..

Then add ginger paste, garlic paste, chilli flakes, pepper powder, and salt. Mix it very well and cook for 2-3 mins..

Then add chopped onion, mix it, add the roasted cumin powder, mix and stir it very well. Cook for 5-6 mins stirring continuously, add the lemon juice and stir it well. Till it becomes dry type. Leave it to cool..

Now, take a bread slice cut it's edges off and roll it thin..

Then put water on the sides of the bread and shape it like a cone..

Put the chicken filling we made inside it put some grated cheese on the top of filling then stick the edge using water properly..

Next heat oil in pan for deep frying, meanwhile whisk eggs in a bowl for eggwash and keep bread crumbs ready..

When the oil is medium hot, dip the prepared cone in the whisked egg and roll it on breadcrumbs nicely, then put it in oil fry it nicely. giving it a nice golden brown colour. It's READY SERVE HOT..

A quick recipe when you're running out of time and idea for iftar. Your tasty Crispy Bread Cones are ready to serve. Other Urdu cooking recipes and video cooking recipes are also available online. Tasty Chicken bread updated their cover photo. How to make Chicken Bread Cones Recipe Without Oven for Kids Lunch Box Recipes.

So that is going to wrap it up for this exceptional food tasty chicken bread cone recipe. Thanks so much for reading. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

[agnesfwest90]

Healthy Dinner Ideas Shared By 25 Food Bloggers

You love cooking for your family but lately, you’ve been running out of healthy dinner ideas? Unfortunately, this happens more often than we would like to admit. Many people are too tired in the evening to have any more energy to cook so they choose to eat junk food. But as the name says “junk food” or “fast food” has many negative effects on your health and on the way you look.

Despite what you may think there are tons of dishes that you can prepare that are nutritious and don’t require a lot of time and effort. To help you with this challenge we reached out to 25 food bloggers and asked them the following question:

What are your favorite easy healthy dinner ideas?

We received some amazing recipes that you can read in the post below. Enjoy!

Melissa Eboli – Via Melissa

As a nutritional chef, I have a lot of favorite easy and healthy dinner ideas. One that comes to mind is a basil-turkey stir fry. It takes less than 10 minutes to prepare, and then quickly and then it easily cooks on the stovetop in 15-20 minutes. It can be served over rice, quinoa or cooked with cauliflower rice for an even lighter version.

Another super easy dinner idea is salmon w/ asparagus. You can prep them in under 5 minutes, and then bake them simultaneously in the oven for 10-12 minutes.

One additional suggestion I will give is a plant-based dinner idea, jackfruit stew with chipotle aoli. This dish also takes less than 10 minutes to prepare and cooks on the stovetop in 15 minutes. The one great thing about all items I mentioned above is that you can always have the ingredients on hand to make them in your pantry or freezer.

If you’d like the recipe for these or very similar dishes, please check out my cookbook Let’s Dine In: Healthy Recipes & Tips To Minimize Your Shopping Trips on my website ViasKitchen.com or Amazon.

Jim Mumford – Jim Cooks Food Good

My favorite easy, healthy, and comforting dinner ideas must have these things to be as amazing as possible; minimal effort, maximum versatility and is interesting.

To me, an easy meal is one that doesn’t take a lot of effort or ingredients. Sure, chopping veggies or rolling out dough isn’t *hard*, but it can be taxing, especially if you’re trying to also parent! So, a recipe like my Pizza Soup, which uses the blender as a time-saver, is a great weeknight meal.

Versatility is also crucial to an easy healthy meal. We’ve all been there; an ingredient goes bad, you’re out of something, etc. Having a recipe that can give and take with ingredients is a must for weeknight success. Consider my Pork Bibimbap, which can accept a wide array of ingredients and toppings! This is also super important if you need to cook with dietary restrictions in mind!

Finally, your weeknight winning meal needs to taste amazing and be interesting! Fun, interesting meals keep you going back for more, and make dinner fun. A tip would be to mash up foods to make something new and exciting, like my General Tso’s Tacos!

So, in conclusion, my favorite weeknight meals are easy to make, versatile to meet all demands, and are fun and interesting to make!

Katy Malkin – Learner Vegan

My absolute favourite easy dinner is loaded with baked sweet potato. Sweet potatoes are so nutritious, packed with fibre, and easy on digestion too! Plus, did you know that they stabilise your blood sugar levels, and keep you full for longer?

I choose the biggest one I can find and bake it for around 30 mins. I often have it with chickpea ‘tuna’ for a real protein-packed meal. Simply put, that’s a tin of chickpeas drained and rinsed. You roughly mash them with the back of a fork and mix in garlic, nori, vinegar, and houmous. You could also add salt, mayo, or sweetcorn to taste.

After that, I just add a side salad or steamed veggies. Perfect!

The best thing about this meal is that you can switch it up so easily by changing the toppings. It never gets boring! I love a sweet potato with bean chili, tarka dahl, roasted chickpeas, and scrambled tofu. You can batch make all of these in advance, too.

Top tip: if health is your goal, switch out the butter in your jacket potato for a smear of houmous.

Niki Campbell – The Flourish Group

I often tell my clients to start with their family favorites and then look for ways to upgrade the health quotient.

For example, a favorite recipe might be a rigatoni casserole with ground beef sauce and lots of mozzarella cheese on top.

Take that recipe, upgrade to a high fiber noodle like whole wheat pasta or a high protein pasta like lentil or chickpea. Then, use a leaner ground beef or ground turkey, and cut the cheese in half. Still get the same flavors and comfort with less fat and more fiber.

Another one is sheet pan recipes. These are protein and veggie-focused with some starch mixed in. Start with a healthy protein and surround it with your choice of potato or starchy veg like carrots and then add something green that roasts well – Brussels, broccoli, asparagus.

Luke Jones – Hero Movement

I like eating and I enjoy cooking, but like most people, I’m not always a fan of spending hours in the kitchen prepping meals or deliberating over what I’m going to have for dinner. So if in doubt, I typically refer back to a tried and tested formula:

Half a plateful of veggies: typically some roasted veg, greens, salad, or a mixture of all the above.

A few handfuls of a protein-dense food: tofu or tempeh is our go-to, but we’ll also sometimes include good quality fish and occasional meat.

A carb-dense food: often buckwheat, quinoa, rice or potatoes – typically a cupped handful if I’ve not been super active, but 2-3 if I’ve been training.

A fat-dense food: olive oil, nuts, seeds, or avocado, varying from 1-3 thumb-sized portions depending on activity levels.

Condiments and sauces: hot sauce and light mayo are the go-to if we’re after something quick, or we’ll make a homemade curry, stir-fry or traybake if we have more time on our hands.

Alina Z

My latest creation and obsession recipe is this Truffle Pasta:

1 package of ground Beyond Meat

1 package of gluten-free fresh pasta by Taste Republic (or try Mung Bean pasta by 365 Brand for extra protein)

1 bag of mushrooms medley from Trader Joes

Follow Your Heart Provolone dairy-free cheese

Follow Your Heart Parmesan dairy-free cheese

Extra Virgin Olive Oil

Sabatino Truffle Zest

Saute ground Beyond Meat beef in a pan while cooking the pasta (this fresh kind only takes 2-3 mins), then add mushrooms and let them defrost and heat up in a pan. Cover with Provolone, then add cooked pasta and truffle zest. Mix all together.

Serve in a bowl sprinkled with parmesan and olive oil. It’s sooo good!

3 MINUTE Chili

⁣ ⁣

Ingredients: ⁣ 1 Bag of Beyond Meat beefy crumbles⁣ 1 12-Ounce jar your favorite salsa⁣ 1 10-Ounce box of unflavored kidney beans 1/2 Cup Daiya cheddar cheese⁣

⁣Combine beans, salsa and beefy crumbles together in pan and sauté for 3 minutes.⁣ ⁣ Drizzle with Daiya cheese, cover for 1 minute to melt the cheese, then serve.⁣

Alex Johnson – Med Munch

Curries are perfect healthy dinners you can whip up quickly when you’re struggling for time. They allow so much variety, allowing you can easily get your veggies into your diet or add some lean meat in for extra protein.

Some of my favorite types of curry include veggie chickpea curries for when I’m on a health drive and sweet potato and lentil curries, which are perfect for those lazy evenings when you want to throw in some extra carbs without overindulging.

Chicken curries are excellent for when you need to lose weight, keeping protein levels high and calories low without making you feel dissatisfied after.

Eggplant or aubergine is also a great alternative to base your curries around. No matter what you go with, you can often cook them within 30 minutes.

Simply serve with a healthy carb like whole grain rice and you’ve got yourself an easy evening dinner you don’t need to feel guilty about.

Gita Kshatriya – Warrior In The Kitchen

My idea of easy and healthy dinner ideas consists of including plant-forward ingredients that are packed with flavors and can be made in minimal time and with minimal mess!

I typically make a batch of quinoa and/or brown rice that I can use throughout the week. I pair that with vegetables and seasonings to create flavors from various cuisines around the world.

To make an Indian meal, you can combine the batch-cooked quinoa or brown rice with vegetables like broccoli, onions, and zucchini in tempered oil with whole spices like whole cumin seeds, mustard seeds, and whole dry chili peppers and ground spices like turmeric, ground cumin, and red chili powder.

To make a Mediterranean meal, you can combine the batch-cooked quinoa or brown rice with sauteed vegetables like cauliflower, zucchini, and eggplant. You can add a simple lemon juice, salt, and black pepper dressing, and top with olives, red onions, and feta cheese.

Those are just a couple of examples of how you can take batch-cooked quinoa and brown rice to a whole new level with each weeknight meal you prepare. Batch-cooked quinoa and brown rice provide simplicity, versatility, and variety when creating healthy weeknight meals.

Lisa Goodwin – 2 Share My Joy

You can save so much time and money while also eating much healthier if you choose to cook your own dinner at home. The best way I stay motivated to cook my own dinners is by choosing recipes that take 20 minutes or less and have easy ingredients.

One of my go-to dinner meals is this 20-Minute Black Bean Quinoa Chili. It is also oil-free, gluten-free, and vegan. One serving contains 450 calories and over 22 g of protein. The beans and the quinoa give this meal a high protein and fiber content which keeps you full for a long time. I love to top this meal with avocado as it adds a source of healthy fat.

During the summer, I enjoy making Italian Asparagus Spinach Gnocchi that also takes only 20 minutes to prepare. This light meal is packed with healthy greens like asparagus, spinach, and peas. I add chickpeas as my lean protein source

Another great way to add more vitamins to a meal is by blending your vegetables into a sauce. In this One Pot Creamy Coconut Potato Curry I blend bell peppers with coconut milk to make a creamy stew. This meal also contains potatoes, chickpeas, and spinach.

You can make it in an instant pot for a super quick and healthy dinner. One serving contains more than your daily need in vitamin C, which makes it a great immunity booster.

Jenny Zhang – Organically Blissful

When I have limited time to spare but want to whip up a delicious and healthy meal for my family, I like to turn Vitamix, Instant Pot, or air fryer for help. With a Vitamix, you can whip up a delicious meal in minutes.

Some of my favorite recipe to make from Vitamix includes hummus, squash soup, and even curry. With an instant pot, you can put your favorite ingredients in, and within an hour, you will have a delicious and healthy meal that is ready to be served while it feels like you spend hours on making it.

Some of my favorite meals to make in an instant pot includes chicken noodle soup, risotto, and fajita.

And lastly, with an air fryer, you can make your favorite comfort fried food healthier. Creating crispy food through circulating hot air, you can save fewer calories and contains less fat—all without sacrificing the taste.

Some of my favorite air fryer meals include chicken tenders, falafel, and salmon.

Sarah Cull – Life In Full Flavour

Whenever I’m feeling that I need a boost of energy or vitamins, I’ll aim for a nutrient-rich salad with a healthy protein. If I’m having meat or fish – chicken, salmon, and squid are my main choices – I’ll marinate it for 24 hours before cooking. It’s a great way to add flavours with herbs, spices, and seasonings that taste delicious but don’t add on too many extra calories.

For the salad, the more colourful the better. Beetroot, red cabbage, olives, mixed leaves, carrot, and peppers are some of my favourites. I’ll try not to dress the salad if possible, adding seeds instead to boost the flavour and add extra bite.

If I’m short on time or know I’ll be running late to get dinner started, I’ll buy a pre-made salad as a base and then add extras to bulk it up. Supermarket salads are convenient but can often lack a bit of inspiration, but as a base, they can be really helpful and a great time-saver.

Lisa Mitchell – Sacred & Delicious

Like most working folks, I’m interested in cooking easy meals Monday through Friday because I often work until 6 or 6:30 p.m. Simplicity and ease are my watchwords during the work week. Vegetarian and gluten-free are essential for my health.

Most meals in our household are vegan, although I do still cook with ghee (clarified butter). According to Ayurveda, the ancient medical and wellness system of India, ghee is considered the healthiest fat for its medicinal qualities.

Here are some of my favorite American-style weeknight meals:

1. Red lentil soup with vegetables. I usually make a homemade soup stock over the weekend, and then it’s ready for this soup. Sauté an onion in the soup pot or better yet, leeks, which are faster. Then cook the lentils for about 20 minutes with vegetables and seasonings in homemade stock, when available.

For an Italian flavored soup, try carrots, zucchini, and spinach with lots of fresh basil and a little bit of oregano. Sundried tomatoes are another tasty addition. You can make the dish Indian-style with cumin, coriander, and turmeric, and a hint of curry powder, it you like. All done in about 30 minutes.

2. A black bean soup is a winner during this cold weather. It can cook all day in a slow cooker with a bay leaf and an onion. Or cook it with a pressure cooker or Instant pot and add seasonings later. Be sure to soak the beans overnight or they will never get tender. Serve over a little basmati rice. Make plenty of that black-bean soup and strain the leftovers.

3. Next day, bake some sweet potatoes and top them with warmed up black beans, avocado, and or guacamole. Maybe a little fresh salsa, too. Yum!

4. With some leftover stock, enjoy a carrot soup with fresh ginger and basil, made creamy with a little almond milk—another 30-minute dish. When the weather warms up, I switch up the seasoning to cilantro and mint with cooling coconut milk. Serve it with some grilled tofu and some sautéed greens or a salad in the summer.

5. Try a gluten-free pasta or pasta of your choice! While the pasta is cooking, sauté one or two quick-cooking vegetables, such as asparagus, broccoli, or red pepper, in olive oil, liquid aminos, and garlic. Place the cooked and rinsed pasta on a bed of fresh arugula or spinach.

Add the veggies and toss with lots of fresh basil and salt. Sprinkle with nuts of choice. A delicious 30- or 40-minute meal!

Elizabeth Girouard – Pure Simple Wellness

The best way to make easy healthy dinners is to use whole food ingredients, prepared simply. Frozen veggies are great to have on hand for easy dinners. They are flash-frozen when picked, so often they have more nutrients than fresh ones.

Shortcuts can save time and energy, like purchasing pre-cut vegetables or mini-versions, like baby carrots or baby potatoes. Sheet pan meals, where all the ingredients are cooked together on one sheet pan, make clean-up easier too.

A client favorite is organic chicken thighs with roasted baby potatoes and baby carrots. Season with salt, pepper, and garlic powder, drizzle some olive oil, and cook at 400 F for 30 minutes.

Another no-cook option is an organic rotisserie chicken over a precut salad, with olive oil, lemon, salt, pepper and garlic. The dressings in the prepacked oils usually have less healthy oils, so it’s best to avoid them. Or, a bag of steamed frozen vegetables, with rotisserie chicken, drizzled with olive oil and hot sauce.

Here are a few other favorite simple, healthy dinner ideas:

Organic Chicken Sausage with onions and peppers

sauté onion and pepper strips in avocado or olive oil with garlic, salt and pepper for 3-5 minutes; add cut up pre-cooked sausage and cook until heated through

Veggie stir-fry

sauté chopped peppers, onions, zucchini, green beans, carrots (fresh or frozen) olive oil; add gluten-free Tamari sauce or coconut aminos, and serve over cauliflower rice or brown rice

Ground beef and mushrooms over zoodles

sauté grass-fed ground beef, once meat is cooked through, add thinly sliced mushrooms and organic tomato sauce until mushrooms are cooked through. Add zucchini noodles for 2 minutes at the end to heat.

Candice Walker – Proportional Plate

If I’m trying to keep dinner under 30 minutes but still keep it healthy and packed with flavor, one of my go-to recipes is a salmon dish, Citrus Thyme Salmon with Pesto Pasta. Salmon is most people’s go-to fish because it’s healthy, delicious, and extremely versatile.

It takes no time at all to cook in the oven, and I serve with simple pesto pasta and steamed veggies. The key to making a healthy, easy meal is combining elements that you can cook all at the same time – for example steaming veggies while the salmon cooks.

Another quick dinner I love is Ginger Scallion Noodles with Broccoli & Carrots – it’s an amazing substitute for takeout when you’re craving it. It helps to have an easy recipe on hand if you want to resist the temptation of ordering in.

Then, if I need something quick and warm, I always make Vegetarian Egg Drop Soup with Mixed Veggies – I use arrowroot powder to thicken it so it’s just the right texture.

It’s a hearty, simple soup that works with frozen veggies like corn and peas, and I use homemade vegetable stock to make sure it’s not loaded with salt and other additives.

Jessica Braider – The Scramble

One of my favorite easy healthy dinners is build-a-bowl nights because they are so easy, flexible, and fun.

Start with a grain base such as rice, quinoa, or couscous, and then you can add any proteins, vegetables, and condiments you like to make the flavor fit your mood.

For example, you could go a southwestern route with black beans, roasted vegetables, shredded Cheddar cheese, and salsa.

Or, you could go middle eastern with chickpeas, chopped raw vegetables, crumbled feta, and hummus.

The possibilities are endless and if you make the base grain and some proteins or vegetables ahead of time, dinner can be ready in mere minutes!

Stephanie Mantilla – Plant Prosperous

My favorite healthy meal is lentil chili.

You can dump the lentils, salsa, spices, and vegetables all into one pot and let them cook.

This even works in an Instant Pot or pressure cooker.

The lentils provide a good amount of protein and you can add whatever veggies you have on hand.

You can serve the chili over a bed of rice, quinoa, or greens for a healthy meal your entire family will like.

Katrina Love Senn

My favourite easy healthy dinner ideas are tasty, quick, and easy. I am inspired by the seasons and like to eat real food.

In Winter, my favourite dinner ideas are delicious, warming, and nourishing. They include thick hearty winter soups (made from home-made broths), Asian stir fry’s, and spicy curries served with Basmati rice, cauliflower rice, or quinoa.

In Summer, as the weather gets warmer and the days are longer, my meals change also.

They are generally lighter using fresh salad greens, herbs, and microgreens. To serve interesting salads, presentation is key. Choose colourful ingredients, served on a long white ceramic plate.

Top the plate with interesting salad leaves. Then, add generous amounts of fresh vegetables (such as sliced avocado, grated carrot, grated beetroot, pomegranate seeds, walnuts etc or roast vegetables) and fresh parsley, basil, and mint, cracked black pepper, and sea salt. In Summer months, I also like miso, sushi, sashimi fish, and Vietnamese spring rolls (fresh).

Antonia Korcheva – Escape Waste

I love making zucchini boats. They are easy to prepare and the filling options are endless. This is a personal original recipe! Here are the steps:

You’ll need one or two zucchinis per person for one serving.

Cut the zucchini crosswise.

Carve each half with a spoon to create the boats.

Drizzle the boats with olive oil and a pinch of salt.

Bake them for 10 minutes on medium heat.

In the meantime, prepare the filling.

Put the filling in the boats and cook for 20 more minutes.

Filling ideas:

Mushrooms with onion and herbs;

Sauteed seasonal vegetables;

Quinoa.

Additional tip: Use the leftover carvings for the filling of the boats or prepare other meals such as salads, zucchini balls, or even cakes.

Cheryl McColgan – Heal Nourish Grow

People love to overcomplicate dinner time, especially when they’re trying to switch to a new, healthy way of eating. One of the first things to determine is what is really a healthy meal…which is not so easy nowadays with the pervasive old ways of thinking still dominating nutrition. Eating healthy can be simple.

After hundreds of hours of research, I’ve determined that a low carb diet free of processed food and added sugar is the healthiest option.

Based on this paradigm, my favorite easy and healthy dinner ideas basically include two ingredients. Combine your favorite protein (bonus points if it’s grass-fed or pastured) with a low starch vegetable. Add some healthy fat or sauce and you’re done!

If you’re really pressed for time or creativity, you can even skip the vegetable, GASP! This would be unheard of in the past but you can make a good case that vegetables aren’t necessary to a healthy diet.

Some specific examples of this type of meal are a perfectly cooked grass-fed ribeye with some asparagus roasted in olive oil. Another great choice would be a one-pan meal of pastured chicken thighs and brussels sprouts cooked in butter. Particularly if you’re trying to lose weight, this dinner method will keep you on track and simplify healthy eating.

Youmna Rab – Sustainably Yours

My favourite, easy healthy dinner ideas are ones that can be made in less than 20 minutes and create very few dirty dishes. When it comes to cooking, having to wash tons of dirty dishes automatically makes an easy dinner much harder. Dishes that can be made in one pan are the best way to go.

The easiest one-pan dinner I make is pesto ravioli. All you have to do is heat up frozen ravioli, cut some veggies and mix it all together on the stove with pesto! Most frozen food isn’t considered healthy, but ravioli can be if you add pesto and lots of vegetables.

Another great easy vegan option is a barbecue chickpea wrap. All you have to do is heat up canned chickpeas in barbeque sauce and wrap it in a tortilla with your favourite vegetables. Lettuce, tomatoes, and onions are great options that pair deliciously with chickpeas. Spread some hummus on the tortilla as well to add some more flavour.

These two healthy dishes are favorites that can be made in less than 20 minutes. To spend less time in the kitchen, cut up vegetables while everything else cooks.

Stephanie Harris-Uyidi – Posh Pescatarian

Soups, Chowders, and Stews

I love turning to soups, chowders, and stews as quick and healthy dinner options. This way, you can easily combine a medley of veggies, legumes, and spices to create a healthy but flavorful meal.

Soups, stews, and chowders provide home cooks the opportunity to experiment with flavor combinations. From a Mireproix mix (sauteed celery, carrots, and onions) to coconut milk to kale to lentils to lemons, the options are endless!

Some of my favorite recipes include Cauliflower, Coconut & Orange Lentil Soup, Wild Salmon & Tuscan Kale Chowder, and One Pot North African Fish & Chickpea Pescatarian Stew.

Salads

Salads are another great healthy dinner option, and it doesn’t have to be limited to Caesar! You can add veggies, fruits, protein, cheese, and nuts to your dish for added flavor and variety.

I love going back to many of my recipes that are now staples in my diet, including Elote Grilled Mexican Street Corn Salad, Salmon Bacon Salad, Spicy Yucatan Fruit Salad, and Wild Tuna Salad.

Laura Poe Mathes

When putting together quick and healthy dinners, I like to use a basic template to make sure my family gets the nutrition they need while also keeping it simple: every dinner has a protein (usually meat), a vegetable and a whole grain or root vegetable. Fill in these blanks with whatever is on hand and you are on your way to a healthy dinner.

For example, some of my favorite nutrient-rich and delicious dinners are: tacos with ground beef and beans on corn or whole wheat tortillas with plenty of veggie toppings; Thai laab, a dish of ground pork, seasonings and vegetables served in lettuce wraps, with brown rice; curry or stir fry with whatever meat and vegetables need to be used up in the fridge, on a bed of sweet potatoes or brown rice.

Finally, breakfast-for-dinner, the ultimate dinner-saver–I will typically make a cheese and veggie frittata or omelette and serve with whole grain sourdough bread when we are really short on time to throw dinner together.

Don’t be afraid to experiment and try to do as much meal planning as you can ahead of time so your healthy dinners come together quickly and easily.

Shruthi Baskaran – Urban Farmie

My favorite healthy dinners are plant-forward, vegan or vegetarian versions of simple African stews.

Say, for instance, Efo Riro, a hearty Nigerian spinach stew cooked using a red pepper and tomato puree, as well as umami-rich elements like mushrooms and tahini.

Or a warm bowl of Ethiopian Atakilt Wat, a cabbage stew made with pantry staples like potatoes and carrots, and oil infused with simple spices.

These dinners are hearty, comforting and nutritious, and easy to make at home even when I’m busy!

Jenna Passaro – Sip Bite Go

As a parent, I know how important it can be to throw a quick and easy dinner together. Make a delicious 30 minute or less chicken dinner with inspiration from this recipe.

Here these perfectly cooked chicken breasts are served with an easy avocado and vegetable salad. You can make a simple chicken dinner like a restaurant would make – right at home.

Need a vegetarian option? These easy baked buffalo cauliflower bites are an addictive meatless buffalo wings alternative. This vegetarian chicken wing alternative is a favorite in my house for game day and using up leftover cauliflower.

If you’ve heard of cauliflower buffalo bites, you’ll find this recipe is a little different. The addition of red onion makes these buffalo cauliflower bites taste more gourmet. Find the recipe here.

Marissa Schaumloffel – Over The Spoon For

My favorite easy and healthy dinners are any options that I can use whatever I have on hand.

I either turn leftover vegetables and potatoes into a baked frittata or create a Buddha Bowl with a rice or quinoa base.

These allow me to fill up on protein, fiber, and healthy fats and use what I already have rather than going to the store after work.

I cook rice or quinoa in the rice cooker in about 20 minutes while I cut up any vegetables.

I love to add different sauces to make the meals different and flavorful.

Thank you so much to all the experts that have contributed to this expert roundup! If you want to help more people improve their health and their diet then please share this post with your friends and followers so we can spread these healthy dinner ideas.

source https://nutritiondietnews.com/healthy-dinner-ideas/ source https://nutritiondietnews.blogspot.com/2021/02/healthy-dinner-ideas-shared-by-25-food.html

[easyveganbreakfasts]

Easy Sweet & Sour Tofu

Better than takeout and almost as easy! This sweet and sour tofu is made with crispy tofu and red bell pepper chunks in a tangy pineapple sauce.

Pineapple is a secret weapon of mine for making delicious and easy recipes.

Pineapple is so delicious and pairs well with so many flavors. In fact, you might have to try pretty hard to mess up a pineapple based dish, by pairing it with … I can’t even think of anything (I sat and brainstormed on this for about 10 minutes).

Point proven. Pineapple rules.

Since it’s so hard to make pineapple taste bad, it must be really easy to make it taste good. Such is the case with this recipe. It was so easy.

Let’s talk about just how easy, shall we?

What You’ll Need

Vegetable broth. I used Better Than Bouillon in roasted vegetable flavor.

Apple cider vinegar. Rice vinegar can be substituted for this.

Maple syrup. You can also use another liquid sweetener, like agave.

Soy sauce. Substitute gluten-free tamari for a gluten-free version.

Sriracha sauce. This is totally optional — just use it if you’d like a little heat.

Garlic.

Fresh pineapple.

Red bell pepper.

Water. Make sure it’s chilled.

Cornstarch.

Peanut oil. Or another high-heat oil.

Tofu. Extra firm or super firm works best!

Toasted sesame seeds. Or substitute chopped roasted cashews or peanuts.

Scallions.

How to Make Sweet & Sour Tofu

The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip right to the recipe!

Make the Sauce

Mix up your broth, vinegar, maple syrup, soy sauce, sriracha (if using), and garlic in a saucepan.

Stir in the pineapple and diced bell pepper, place the pot over heat, and bring the mixture to a simmer. Let it cook for about 15 minutes.

Now stir the cornstarch and cold water together in a small container, then stir it into the mixture on the stove.

Bring the mixture back up to a simmer and wait for it to thicken up a bit before removing the pot from heat.

Fry the Tofu

While the sauce simmers, place some cornstarch in a small bowl. Add some diced tofu and gently stir it around to coat it in cornstarch.

Heat some oil in a nonstick skillet — it should be at least 1/8 inch deep.

Add the cornstarch-coated tofu cubes and fry them for a few minutes on each side, until they’re golden and crispy.

When the tofu has finished frying-remove the cubes from the skillet and place them on a paper towel-lined plate to drain.

Now mix up the tofu and the sauce! I like to return the tofu to the skillet after removing the oil, then pour the sauce over it.

Serve your sweet & sour tofu with a sprinkle of scallions and sesame seeds, and a side of rice — I really like it with coconut rice.

Sweet & Sour Tofu Tips & FAQ

Can this recipe be made gluten-free? Sure can! Just substitute gluten-free tamari for the soy sauce.

This dish is best served immediately. The tofu won’t stay crispy in the sauce for long!

Leftovers & storage: Leftovers will keep in a sealed container in the fridge for about 3 days. The tofu will get soggy, but it will still taste good!

You’ll probably end up with some leftover pineapple. Put it in a batch of fried rice, stuff it in a sandwich, or make a vegan pineapple upside down cake!

For an even lighter and easier version of this dish, skip the cornstarch and cook your tofu using this method, which uses less oil.

You can switch up the bell pepper with your favorite veggies, but keep in mind that the cook-time might be different. Firmer veggies will generally need to simmer longer, while softer veggies will cook in less time.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Pineapple Sweet and Sour Tofu

Better than takeout and almost as easy! This sweet and sour tofu is made with crispy tofu and red bell pepper chunks in a tangy pineapple sauce.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Calories 332 kcal

Author Alissa

Ingredients

1/2 cup vegetable broth

1/4 cup apple cider vinegar

1/4 cup maple syrup

2 tablespoons soy sauce or tamari

1 teaspoon Sriracha sauce (optional)

2 garlic cloves, minced

1 cup diced fresh pineapple

1 cup diced red bell pepper

2 tablespoons cold water

5 tablespoons cornstarch (or as needed), divided

1 (14 ounce or 400 gram) package extra firm tofu, drained, pressed at least 15 minutes and cut into 1/2 inch cubes

1/4 cup peanut oil (or high-heat oil of choice)

2 scallions, chopped

Toasted sesame seeds

Cooked rice, for serving

Instructions

Stir the vegetable broth, cider vinegar, maple syrup, soy sauce, sriracha, garlic, pineapple, and bell pepper together in small saucepan and place it over medium heat. 

Bring the mixture to a simmer. Lower the heat and allow it to simmer for 15 minutes, stirring occasionally.

While sauce simmers, whisk the cold water and 1 tablespoon of cornstarch together in a small bowl. Set it aside.

Begin preparing the tofu. Heat about 1/4 cup of oil in a medium nonstick skillet over medium heat. The oil should be about 1/8 to 1/4 inch deep.

Place the remaining 4 tablespoons of cornstarch in a small bowl. Add a few tofu cubes and gently stir to coat them in cornstarch.

When the oil is hot, arrange the tofu cubes in the skillet. Continue dredging tofu cubes in the cornstarch and adding them to the skillet in an even layer, being careful not to overcrowd the skillet. You can cook the tofu in two batches if you don’t have enough room.

Cook the tofu cubes for about 10 minutes, turning them about halfway through cooking.

When the tofu cubes are golden and crispy on both sides, remove them from the skillet and transfer them to a paper towel-lined plate to drain.

Once the simmer time for the sauce is up, stir in the water and cornstarch mixture. Bring the sauce back up to a simmer and allow it to cook for another minute or two, until it thickens up. Remove the pot from heat. Taste-test the sauce and adjust any seasonings to your liking.

Pour the sauce and pineapple mixture over the tofu. Stir to coat the tofu and remove the skillet from heat.

Combine the tofu with the sauce and pineapple/pepper mixture, either by adding it directly to the pot, or mixing everything in a separate container. Stir gently to distribute the ingredients and evenly coat the tofu with sauce.

Divide the sweet and sour tofu onto plates and serve with rice. Top with scallions and sesame seeds. Serve.

Recipe Notes

Nutrition information does not include rice.

Nutrition Facts

Pineapple Sweet and Sour Tofu

Amount Per Serving

Calories 332 Calories from Fat 167

% Daily Value*

Fat 18.6g29%

Saturated Fat 3.3g17%

Sodium 543mg23%

Potassium 350mg10%

Carbohydrates 33.8g11%

Fiber 2.5g10%

Sugar 18.8g21%

Protein 9.7g19%

Calcium 346mg35%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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from http://easyveganrecipes.info/easy-sweet-sour-tofu/?utm_source=rss&utm_medium=rss&utm_campaign=easy-sweet-sour-tofu

[onionchoppingninja]

Tough Meat-Stuffed Pumpkin from Legend of Zelda: Breath of the Wild (requested)

(pic from orcz.com because I don’t have the game)

So @karyzawa requested something from Breath of the Wild, and since it’s autumn in the temperate regions of the Northern Hemisphere, and pumpkins are seasonal autumn produce, I decided to make this recipe! I couldn’t find any orange-skinned pumpkins where I am, but since Zelda is originally Japanese, I guessed using a kabocha (japanese pumpkin) wouldn’t hurt. The addition of soy sauce is also a nod to that.

In-game ingredients are just any type of meat and a fortified pumpkin, but of course I’m adding in extra ingredients ;).

Ingredients

1 pumpkin around the size of your face (Don’t use the giant ones that people carve)

1 yellow onion, diced

1 chicken breast, cut into chunks

4-6 button mushrooms, sliced.

1 tbsp butter

1 tbsp soy sauce, or to taste

2 tbsp flour

1 cup/250ml boiling water (get it ready by your side)

Pepper, to taste.

Method

1. Cut a ‘cap’ off the pumpkin, and hollow out the rest of it.

2. Preheat the oven to 200 C. 

3. Heat some oil in the pan and saute the onions until transparent.

4. Add in the chicken breast and stir-fry till cooked. Halfway through it, add the mushrooms and 1 tbsp of butter.

5. Put the dry parts of mixture into the hollow pumpkin, close the cap, and put it into the oven for 15 mins on an easily removable tray. You might want to secure the cap with toothpicks.

6. With the rest of the oil and drippings still in the pan, pour in the soy sauce, and hot water.

7. Slowly sift the flour in, stirring as you do so with a whisk. You should end up with a gravy like this (mine was a little lumpy because I used the flipper and not a whisk. So use a whisk if you have one. I just didn’t want to wash it :P)

8. Add the pepper in, and taste. Add more soy sauce/pepper if needed.

9. Carefully remove the pumpkin from the oven, remove the cap with tongs/chopsticks, and pour in the gravy until the pumpkin is almost full. Replace the cap and put the pumpkin back into the oven for another 5 mins, or until you can easily poke a toothpick through the cap with no resistance. (Don’t throw away the rest of the gravy if there’s leftovers, keep it for later!)

10. Put it on a plate….

… and see the steam waft when you remove the cap! (Sadly the phone camera couldn’t capture it on time.)

11. Dig in and gain 3 hearts! (Yes, sometimes we eat the skin of the kabocha as well) It’s a great way to have a kind of stew-like dish you can eat on its own! Also goes great with rice.

++++++

For more fan recipes, follow me @onionchoppingninja!

And check out my: Recipe Archive | Facebook | Instagram | Twitter

[thebluesideofmyworld]

I Like Me Better (Chapter 14) - A Solangelo Fic

Chapter 14:   Jealousy, turning saints into the sea

(Chapter 1 || Chapter 2 || Chapter 3 || Chapter 4 || Chapter 5 || Chapter 6 || Chapter 7 || Chapter 8 || Chapter 9 || Chapter 10 || Chapter 11 || Chapter 12 || Chapter 13) || Read on AO3

Chapter Summary: Will asked Nico a question

Will threw his backpack to the couch, and walked to the sink. After washing his and in the sink, he opened the refrigerator, and started taking out some things.

When Austin got out from his room, Will was in the middle of cutting green peppers.

“You’re early,” Austin said.

Will only made some non-committal sound, didn’t even bother to spare a glance at Austin. His roommate opened the fridge, and took out an apple.

He leaned against the kitchen island, eating his apple as he watched Will cutting more vegetables with Master Chef worth precision in the counter.

“What are you making?”

“Beef teriyaki stir-fry,” Will answered, keeping his eyes on the chopping board.

“Will?”

“Hm?” This time Will glanced to look at Austin over his shoulder.

“Is everything alright?”

It took a beat too long before Will answered him.

“Yeah, everything’s good,” Will said, gripping the knife a bit tighter than before.

Will turned his head to look at Austin, this time forcing himself to give Austin a smile that he hoped was reassuring enough.

“Why do you ask?” Will asked back. He took out an onion and started mincing it.

“I mean, I know you like cooking. But you usually cook like that if…” Austin’s voice trailed off and he stopped mid-sentence.

Will glanced at him again for a second, and continued working with the knife in his hand.

“Never mind,” Austin said. He took a small step closer to Will, and clasped his shoulder. “Anyway, if you need anything, lemme know, okay?”

“Okay,” Will said. He stopped mincing the onion. He turned to smile at Austin. A small smile, but a sincere one. “Thanks, dude.”

“Anytime,” Austin said. “I’ll cook some rice to go with the beef, okay?”

“That would be great, thanks!”

Austin measured the rice and the water. After put them in the rice cooker and pressed the cook button, he went back to his room, telling Will he was working with his homework for tomorrow.

For the next 30 minutes, Will busied himself cooking. The steady sound of the knife hitting the chopping board was strangely calming. And focusing on cutting the vegetables into pieces with the same size helped Will in stopping the stupid thoughts running in his head.

When he finished, he knocked on Austin’s door to tell him that the food was ready.

They sat on the couch, an old episode of How I Meet Your Mother on the TV. They ate together, talking and laughing, and for a while, Will forgot that he was upset for reasons that he found stupid.

Austin said that he would do the dishes. Will took his backpack from the couch and walked in to his room. He let out a long, exasperated sigh as he dropped next to his bed, and climbed on to his bed. Crossing his arms over his forehead, Will stared at the ceiling.

Images of Nico, and Drew, walking into the coffee shop flashed in his mind. He remembered how Nico looked so comfortable talking with Drew, how Nico even remembered how Drew took her coffee.

It made Will felt so stupid.

Their library time had been something that Will had secretly cherished as a part of his life now. The thought of getting to spend a few hours in the library with Nico as a company had been something that made him go through the day with a bit more excitement than usual.

But even though it really meant something for Will, did it also meant something, anything, for Nico? Will took a deep breath and exhaled it out in a puff.

He shouldn’t have let himself hoping, expecting for something more. He didn’t even know whether Nico prefer boys, girls, or both.

Will snorted, blaming himself for being such a naïve idiot. Just a few weeks of studying together in the library, and he already let his hope up? They never even like…hanging out together.

Will leaned up, propping himself on his elbow as he reached out for his backpack. He took out his phone from there and let the backpack slid down back to the floor.

Lying on his back, Will checked his phone, and his heart skipped a beat.

There were two new messages from Nico, sent about 20 minutes ago.

Will flipped himself to lie on his side now. Propping himself on his elbows, he opened the message.

From: Nico 09.14: Hey, are you in the library 09.14: ?

Will bit his lower lip as he typed in a reply

To: Nico 09.42: Nope. I am not 09.42: I didn’t go to the library. 09.42: I went straight back to the apartment after my shift

Nico’s reply came not long after.

From: Nico 09.44: Are you okay?

To: Nico 09.44: Yeah. Just tired 09.46: Are you there? 09.46: In the library?

This time, it took a slightly longer time before the reply came

From Nico: 09.52: I was 09.52: We finished at around 9 and I needed a book from the library 09.53: But I am back in my apartment now

Will read the messages, and sat up on his bed. It took him a couple of times of writing and deleting words before he sent another message.

To: Nico 09.59: Can I ask you something?

From: Nico 10.00: Yeah 10.00: What is it?

Will stared at his screen for a while, suddenly thought that what he was about to ask might be something too straightforward. He sighed, and then shook his head as he quickly typed his reply.

To: Nico 10.02: Never mind

From: Nico 10.02: Don’t do that.  10.02: I hate it when people do that

Will furrowed his eyebrows when he read Nico’s message. But Nico’s explanation came a second later

From: Nico 10.02: I hate it when people say that they want to ask question but then they don’t 10.03: It’s irritating

The idea of being someone that Nico found irritating suddenly became something appalling for Will.

To: Nico 10.04: Sorry :(

From: Nico 10.04: Will, what is it?

To: Nico 10.05: It’s actually nothing important 10.06: I am just wondering why Drew said you didn’t let her call you Neeks

From: Nico 10.08: No particular reason

To: Nico 10.08: You let me call you Neeks

From: Nico 10.09: It’s different

Will hated the small fluttering in his chest.

To: Nico 10.09: What do you mean different

From: Nico 10.11: Just different 10.11: Go to sleep, Solace 10.11: You said you’re tired

Will let himself had a small smile, even though there was something that almost felt bittersweet inside his chest.

To: Nico 10.12: Okay. I am going to bed now

From: Nico 10.13: Good night, Sunshine 10.13: Sleep well

To: Nico 10.14: You too, Neeks

***

Author’s Notes:

GUYS MY TEAM WIN THE FREAKING DERBY AND MY FAVORITE PLAYER SCORED THE OPENING GOAL OH MY GOD I AM STILL SHAKING NOW. 

Chapter title is from Mr. Brightside by The Killers

Comments and feedbacks are loved :)

[rdclsuperfoods]

The Blanket Glacier Chalet is only accessible by helicopter. Nestled deep in British Columbia’s Monashee Mountains, the A-frame has a satellite phone for emergencies but no cell service or Wi-Fi. Guests bring their own sleeping bags. The bathrooms are outhouses, and the makeshift shower consists of a plastic bucket attached to a pulley system. If you’re staying over, you’re not seeking amenities; you’re chasing the 60 feet of snow that falls in the area each winter. When I spent a week there with friends in early March, I wasn’t expecting much more than a wood-fired stove, but I was pleasantly surprised by all of the gourmet food.

The Schaffer family has owned and operated the “eh frame” since 1986. Al and Marion Schaffer recently passed the torch of daily operations on to their kids: 34-year-old Marty handles the skiing through his guide company CAPOW, and his 28-year-old sister, Heidi, handles the food. In my mind, her cooking elevates the chalet to five-star status. Topsheets, it turns out, are irrelevant when you’re eating maple-miso salmon in the middle of the wilderness. Heidi fed 16 hungry skiers five meals a day during our visit, using one oven and supplies brought in once a week via helicopter.

Her cooking created our daily rhythm at the chalet. We’d wake up early and trek to the outhouses—dubbed Contemplation Point—while she laid out a first breakfast of coffee, yogurt, granola, fruit, and warm muffins. As we listened to the day’s avalanche report, she plated our second breakfast of buttermilk pancakes or fluffy scrambled eggs. Then, while we suited up and formed a water brigade outside, passing buckets up from the mountain stream, she transformed the dining table into a smorgasbord of steak, homemade bread, deli meats, cheeses, and veggies for our picnic lunch. We’d check our beacons and head into the mountains. By 4 P.M., my mind only had room for après. Would we be welcomed home with freshly fried potato chips and artichoke dip? Or maybe warm cranberry-walnut bread and hand-whipped butter? 

Heidi’s mastery of such nourishing comfort food in this isolated outpost is the type of inspiration we could all use right now. My friends and I missed an important week of COVID-19 news while we were in the backcountry: When we left, hand washing was the preventative measure. When we got back to our overflowing inboxes, markets had crashed, borders were closing, and quarantine was on the horizon. All I wanted to do was return to the chalet and find Heidi, apron on, blond hair tied into her signature fun bun, telling us to dig in. 

The weather is cooling off again, and we’re all staring down a fall (and winter, and likely spring) of more social distancing, limited travel, and difficult news. While we wait for the winds to change, I keep turning to Heidi’s gourmet yet simple recipes for comfort. When I eat a warm, buttery piece of her walnut bread next to an open window, I can almost hear the swish of skins. I’ll be trying her ricotta and chive gnocchi next. Below, Heidi, the queen of isolated cooking, shares five of her greatest hits.

Roasted Garlic and Artichoke Dip 

This savory dip is one of Heidi’s go-to, quick appetizers, usually whipped up after sneaking in a few runs in the afternoon. 

Ingredients: 

1 whole head of garlic

1 cup mayonnaise

1 cup grated Parmesan cheese

14-ounce can artichokes, drained and chopped

Cooking oil

1 green onion, thinly sliced (both white and green parts)

3 tablespoons fresh tomatoes, chopped

Directions:

Heat the oven to 350 degrees Fahrenheit. Cut off the top of the head of the garlic so the cloves are exposed, and place it on a parchment paper–lined sheet pan. Drizzle with olive oil and a pinch of salt, and roast for 30 minutes or until golden and soft. While the garlic is roasting, combine the mayonnaise, Parmesan, and artichokes in a mixing bowl. Once the garlic is done, remove it from the oven (but keep the oven on). Let the garlic cool, then mince the cloves and add them to the mayonnaise mixture. Spoon the combined ingredients into a shallow casserole dish sprayed with cooking oil. Bake for 20 to 25 minutes or until the top is golden. Garnish with the fresh green onion and chopped tomatoes. Serve with crackers, raw vegetables, or fresh bread.

No-Knead Honey, Walnut, and Cranberry Bread

Homemade bread might be intimidating, but Heidi’s recipe is approachable. And if she can bake it in the backcountry and at high altitude, you can definitely do it in your kitchen. “Making the dough the night before is a huge time-saver,” she says. “This goes really well with a hefty slice of Brie cheese and some butternut-squash soup.” Her recipe calls for using a Dutch oven, but you can also bake the bread on a parchment paper–lined pan. The crust just won’t be as crunchy. 

Ingredients:

3 cups all-purpose flour 

½ teaspoon instant yeast 

1 teaspoon salt

½ cup walnuts, chopped

1 cup dried cranberries 

1½ cups room-temperature water 

¼ cup honey

Directions:

Add the flour to a large mixing bowl. Then add the yeast to one side of the bowl and the salt to the other. Using a wooden spoon, stir the yeast into the flour on its side and the salt into the flour on its side, which helps ensure an even distribution of ingredients. Then stir the whole thing together. Add the chopped walnuts and cranberries to the flour and mix again. Pour the water and honey into a separate bowl, stirring with a fork to combine. (Water that is too warm or too cold can kill the yeast and prevent the bread from rising, so make sure you get the temperature right.) Then pour the honey water into your flour mixture and stir with the wooden spoon until all ingredients are combined. This is not typical bread dough—it will be a bit sticky, and the recipe does not require any kneading—so don’t be too concerned about the appearance. Just make sure the ingredients are combined well and that there’s enough room for the dough to double in size, then cover the bowl loosely with plastic wrap and set in a warm, draft-free spot. Let it rise for 12 to 18 hours.

Place a piece of parchment paper on the counter, and dust it with flour. Rub flour on your hands, and scrape the dough away from the sides of the bowl, gathering it in your hands as best you can. Transfer it to your parchment paper, and form it into a circular loaf. Once it’s shaped, the dough needs to undergo a second rise. Sprinkle flour over the top of the loaf, and loosely cover it with plastic wrap to prevent a skin from forming. Let rise for about 45 minutes. (Note that after the second rise, you should handle the dough as little as possible; touching it too much may cause it to deflate.)

Preheat the oven to 450 degrees. Place your Dutch oven inside, and let it heat up for about 20 minutes. Once the dough has risen, remove the plastic wrap and score the loaf with a sharp knife (a shallow slit right down the middle will do the trick). Trim the parchment paper into a circle closely around the dough. If it doesn’t look like the dough has risen that much, don’t worry. The loaf will puff up when it hits the heat of the oven.

Remove the preheated pot from the oven and carefully transfer your dough into it, handling it as little as possible and using the parchment paper to carefully lift and lower it in. Place the lid on the pot, and return it to the oven for 35 minutes. Don’t open the oven during this time, and don’t take the lid off the pot (steam building up in the pot will help give it a crispy crust). After 35 minutes, remove the lid from the pot and continue baking for another 15 minutes. (If you’re using a baking sheet, simply bake the bread for 45 to 55 minutes.) Remove the loaf from the oven, and place it on a wire rack to cool. Brush a little extra honey on the top of the bread if you want. 

Resist the urge to cut into the bread until it has cooled. The bread continues to bake on the inside even after it’s been removed from the oven, and cutting it too early may result something gummy or rubbery.

Maple-Miso Salmon 

“This is one of my go-to salmon marinades, and I get asked for this recipe every time I make it,” Heidi says. “The richness of the miso and soy, with the zip from the ginger, makes the fish heavenly.”

Ingredients:

4 single-serving salmon fillets (around four ounces each)

¼ cup maple syrup 

1 teaspoon Dijon mustard 

1 heaping tablespoon white-miso paste

1 tablespoon rice vinegar

2 tablespoons soy sauce

1 clove garlic, grated

1 tablespoon ginger, grated

Directions:

Whisk all of the marinade ingredients together in a bowl. Place the salmon in a dish, cover with the marinade, and let sit for 30 minutes. Preheat the oven to 400 degrees, and set the pieces of salmon on a foil-lined baking tray. Brush the top of the salmon with a little of the marinade using a pastry brush. Place the remainder of the marinade to the side. Bake for ten minutes for medium-rare salmon, and 12 to 15 minutes for well-done. (Note that cook time for salmon can vary, depending on the cut and type of fish, so pay attention. Press gently on the thickest part of the fish with a fork; if it flakes easily, it’s done.) While the salmon is baking, reduce the leftover marinade in a saucepan over medium heat until it has thickened. Glaze the salmon with the reduced marinade before serving.

Ricotta and Chive Gnocchi 

Making pasta doesn’t have to be complicated, and this gnocchi is an easy place to start. “I always thought homemade gnocchi was intimidating and time-consuming, but this recipe is neither,” Heidi says. “It’s a game changer.”

Ingredients:

1 pound ricotta

1 egg

1 tablespoon olive oil 

¼ cup grated Parmesan cheese

½ cup chives, finely chopped 

1 teaspoon lemon zest

1 teaspoon salt

½ teaspoon pepper

2 cups all-purpose flour

Vegetable oil for frying 

Directions:

Place the ricotta in a fine-mesh strainer over a bowl, leaving enough space for liquid to drip from the cheese. Put a small plate over the cheese in the strainer and then a can or another object atop the plate to weigh it down. Let your setup press the ricotta in the strainer overnight in the fridge.

Put a large pot of water on the stove to boil. In a large bowl, mix the pressed ricotta, egg, olive oil, Parmesan, chives, lemon zest, salt, and pepper thoroughly. Add the flour and gently stir it in, being careful not to overmix. Let the dough rest for ten minutes. Lightly sprinkle flour on your work surface. Grab a baseball-size piece of dough, and roll it out with your hands into a one-inch-thick log. Cut the roll into bite-size pieces, around three-fourths of an inch wide, and set them aside on a lightly floured baking pan. 

Place your gnocchi in the boiling water in several batches. They will swirl around and sink. Once they float back to the top, scoop them out with a slotted spoon, and place them in a bowl of ice water for two minutes. Strain all the gnocchi, and place them on a baking tray lined with a paper towel. Then fry the gnocchi in vegetable oil in a nonstick frying pan until golden brown on each side. Lightly season with salt and pepper, and pair with your favorite sauce. Butter browned over medium-low heat with sage leaves is a great, simple option.

Puff Pastry Apple Cinnamon Rolls

“These buns have become a staple at the lodge,” Heidi says. “I created them as a total experiment one day when I was out of yeast and flour. They are a great alternative to your traditional yeasted cinnamon buns and take half the time. What I often do is make them the night before, cover them, and keep them in the fridge overnight. Then when I’m up at the crack of dawn to start the day’s prep, I just turn on the oven and toss them in.”

Ingredients:

1 box puff pastry

½ cup salted butter

¾ cup light brown sugar

1 tablespoon cinnamon

1 teaspoon nutmeg 

1 teaspoon ground clove 

½ cup walnuts or pecans, coarsely chopped

1 Granny Smith apple, grated 

Directions:

Take your puff pastry out of the freezer to thaw. This will usually take a few hours at room temperature. Preheat your oven to 350 degrees. Dust your work surface with flour to prevent sticking, and roll your puff pastry into a rectangle about eight inches long.

To prepare the filling, slowly melt the butter in a pan on low heat. Then add the brown sugar, cinnamon, nutmeg, clove, nuts, and grated apple to the melted butter. Stir until combined, then spread evenly over the rolled pastry, leaving just a little room on the sides.

Starting at the long end closest to you, roll the rectangle tightly into a cylinder. Pinch the seam so it’s well sealed, and roll the dough over once onto itself to make sure it’s tight. Using a serrated knife, cut it evenly into about 12 to 15 buns. Place the buns onto parchment paper on a baking tray, leaving about a fourth inch between each one. Bake for 30 minutes or until golden on top.

via Outside Magazine: Nutrition

[mimemindmine]

Emiya-san Chi no kyou Gohan Chapter 9 Script

97

Panel 1:

Shirou: Toshaka~

Rin: Could you put that down somewhere nearby?

Panel 2-3:

Rin: Let's see...Can you put it over there?

Shirou: Sure

Panel 4:

Rin 1:Be sure to handle those things with care, alright?

Rin 2: I don't know what'll happen if they break.

Shirou: So messy

Panel 5:

Shirou: ...Amazing. Everything seems so valuable here.

Shirou's written: This one's also seems like an antique.

Panel 6

Shirou: It's a bit late to ask, but are you should let me in here?

written: Although this is more like room service.

Rin: I've already decided that it's fine.

Rin 2: You are my student after all.

Panel 7:

Knock Knock

pg 98

Panel 1:

Sakura: How's the cleaning going?

Panel 2:

Rin: *Sighs* It looks like we still have a lot to do.

Panel 3:

Rin: It seems we're going to be busy for a while.

Rin 2: There's just too many things to move around.

Shirou: Isn’t that right?

Panel 4-5

Booong!

Booong!

Rin: Ah. It's already noon

Panel 6

Sakura: Yeah,

Sakura: I was wondering what should we do for lunch and came down to ask.

Shirou: If you'll let me use your kitchen, I could make something.

Panel 7

Rin: You've already come over to help me. I'm not going to ask you for more.

Rin: So, I'll make something.

Panel 8:

Sakura: Ah!

Sakura: Ummm..

Panel 9:

Sakura: I'll help too!

Rin: Oh? Okay?

99

Title: Toshaka's Mixed Fried rice

written: Cat prints, huh?

100

panel 2:

Rin: So, let’s see what I have…

panel 3:

Rin 1: Eggs,

Rin 2: carrots,

Rin 3: Green onion, bell pepper,

Rin 4: some Kamaboko and chashu.

Rin 5: Well, that's everything

panel 4:

Writen: Got it!

Rin: Today, we're having fried rice!

Panel 7

Sakura: hee hee

Rin: W-What?

Panel 8

Sakura written: Pardon me

Sakura: When I imagine you cooking, I just wondered: "Would she be making Chinese?"

Panel 9

Sakura 1: And you know...right?

Sakura 2: I don't usually cook Chinese, so

Sakura: I was hoping that you would teach me...

Panel 10:

Rin: So that's what you were thinking?

101

Panel 1:

Rin: Well, I do wonder if I would be able to teach you anything.

Panel 2:

Rin: Let's get started right away. Could you help cut the ingredients!

Sakura: Sure!

Panel 3:

Instructions box: Dice the Chashu, carrots, kamaboko, and green onions until they are all about the same size of a grain of rice.

Rin: The meal doesn't take too long to cook and its more important to make sure the dish has a uniform texture.

Sakura written: Got it, Sensei!

Panel 4:

Typed lined: When you are cutting green onion, remember the following:

The green onion will be cut diagonally and then diced further.

1. (underneath)

Do not cut until the end

Arrow: Instead rotate the vegetable 180 degrees and swap the cutting position

2. Continue cutting diagonally (until you reach the end)

3. Separate and discard the ends of the green onions

Panel six

chop

Chop

102:

Panel 2:

Sakura written 1: Finished!

Sakura 2: ?

Sakura: Did I mess up somehow?

Rin 1: No. There's nothing wrong.

Rin 2: Umm...let's go to the next step.

Panel 4:

Shiriou 1: I thought I would be able to help...

Shirou 2: But, it seems that I would be bad if I interrupted.

Panel 5:

Shirou: I should just wait quietly...

Panel 6

Shirou:

*fidget*

Panel 7:

Shirou: Well!

Panel 8

Shirou: I'll just keep cleaning!

Comment box: Someone who can't settle down!

103:

Instructions 1:

First gather and place both your ingredients and seasoning within an arm's reach.

Instruction 2:

Then heat the frying pan up and use a bit of oil.

Panel 2:

Instruction: Using medium heat, pan fry the carrots.

Instruction 2: Staying on this heat setting and then add the chashu, kamabako, and bell pepper.

Panel 3:

Instruction:

Temporarily transfer the stir-fry into another plate and then sprinkle the salt and pepper

Panel 4

Instruction:

Crack open and beat the eggs,

Instruction 2:

Clean and reheat the frying pan.

Panel 5:

Instruction 1:

Sprinkle plenty of oil and then turn the heat up towards a higher heat.

Instruction 2:

If you can, separate the egg and create the impression that you are frying small droplets of egg on the frying pan.  

Instruction 3:

Before the egg hardens and while it is half cooked, add the rice

Instruction 4:

And with a wooden spatula, break apart and mix the ingredients together.

written: The rice is still warm

panel 6:

Instruction 1: Take the previous stir-fry and the green onion, add it to the rice, and then mix everything together.

Instruction 2:

Season the rice with salt, pepper, and sake.

Panel 7:

Sakura 1:When you mention Chinese cuisine, you think of specialty restaurants where you watch the chief flip the food.

Sakura 2: But, when you try that yourself, the ingredients just seem to fly all over the place.

Rin: Ah. That thing, huh?

Written: Here we go

104

Panel 1:

Rin: Generally most household stoves won't hit the proper heat for that.

Rin 2:Also if you overheat the food, the ingredients will stick to the pan.

sound effect: Sizzle

panel 2:

Rin: To prevent anything from flying away, just shaking the pan is generally enough to mix the dish together.

Written: At a high enough temperature, you can mix the rice in one go!

Panel 3:

Rin: But, doing something like this does fire you up.

Sakura: So that's how it is.

Panel 4:

Instructions:

Finally, add a bit of soy sauce to the surface of the frying pan and mix the contents around for a nice aroma.

Instruction 2:

Once everything is mixed together, the food would be ready!

panel 5

Sakura: Haaa! The aroma is so enticing!

Sakura 2: I'll make sure to practice, Nee-san!

Rin's written: The side dishes are also finished.

Panel 6:

Sakura: Ah! Senpai

Sakura 2: Sorry to keep you waiting!

105

Panel 1:

Shirou: How's my timing?

Shirou written: It smells pretty good.

Sakura! Perfect! We've just finished

Panel 2:

Rin: I thought you were obediently waiting for us, but

Rin: where did you go?

Panel 3:

Shirou: For some reason, I couldn't stay still. So, I ended up cleaning up the place.

Panel 4:

Archer: Rin. Dust has been piling up.

Rin: ...Again? It's fine…Really.

Panel 5:

Rin: ... ... Heh.

Shirou:W-what?

Panel 6:

Rin: Nothing.

Panel 7

Rin 1: Anywaaaays,

Rin 2: Let's have lunch.

Panel 8:

Shirou: It looks delicious.

Rin: Of course, it does. I made it.

Rin 2: And Sakura helped.

106:

Panel 1

Rin: Here you go.

Rin: Please don't over eat now.

Sound effects in panels 2-3

Munch

munch

Panel 4

Shirou: Yup. It's simple, but delicious.

Shirou: The rice isn't sticky, but it still clumps together

Shriou 2: I wonder if it’s difficult to replicate this.

panel 5

*nod* *nod*

107

Panel 1

Rin: That is certainly the case

panel 2:

Sakura 1: This time it came out well. But, I'm not confident that I could do this again.

Sakura 2: Next time I'll try making this on my own, so will you be my taste tester?

Shirou written: Got it

Shirou: So, Sakura's finally expanding to Chinese food...

Panel 4-5

Sakura 1: Besides...Nee-san still

Sakura 2: has a lot to teach me.

panel 6:

Rin 1:R-

Rin 2: really?

Panel 7:

Sakura: Really

Panel 8:

Shirou: Hey, you're getting red, Toshaka

Rin: Just...shut up already.

108

Left side:

Miss Toshaka's mixed fried rice

Ingredients for four people (If you are making 3~4 servings, the cooking time is about 4 minutes )

800Gs of Rice (Or four servings of rice)

4 Eggs

100 Gs of Chashu

1/2 of a roll of Kamaboko

1/2 a Carrot

1~2 Green Pepper(s)

1 bulb of Green Onion

A little bit of Salt and Pepper

1 Table spoon of Oil

2/3 Table Spoon of Soy Sauce

2-3 Table spoons of Salad Oil

Ingredients for one serving (For one serving, the cooking time is about 2-3 minutes)

200 G of rice (This will be enough for one bowel)

1 Egg

20-25G of Chashu

1/8 of a roll of Kamaboko (50Gs)

1/8 of a carrot

1/2 a Green Pepper

1/4 of a shoot of Green Onion

a little bit of Salt and Pepper

a little bit of oil

1/2 a teaspoon of Soy Sauce

1 Table spoon of salad oil

Arrow: Even a beginner will have an easy time making 1~2 servings of fried rice.

(note) For beginners, controlling the moisture of the ingredients (the egg, the chashu, green onion, etc) is a challenge! It's easy to unevenly season the dish!

Right side

1. Small dice the chashu, carrots, kamaboko, green onion, and green pepper until it is about the size of a rice grain.

(note) Depending on your heat setting, the dish might not take too long to cook. However, the food's texture and uniformity will be impacted. Regarding the frying order, the carrots and green onions should be added individually. The chashu, kamaboko, and green pepper should remain ready on a tray or plate and fried together.  

2. Prep the warm rice. (Day-old or cold rice can work, but they will need to be heated first.) Crack open the eggs and make sure to whisk it well.

3. Make sure to have the ingredients and seasoning within arm's reach. and then heat and coat the frying pan with a little bit of oil. Using medium heat, panfry the carrots. At half heat, add and cook the chashu, kamaboko, and green pepper in the frying pan. Lightly season the stir-fry with salt and pepper and then set the food on a separate plate

Bubble: To avoid burning the ingredients, stay between medium to high heat.

4. After rinsing the frying pan, heat it back up and spread a large layer of oil (2~3 table spoons) onto its surface. Using medium to high heat, deposit the beaten eggs. If you can, separate the egg and create the impression that you are frying small droplets of egg on the frying pan.  Before the egg hardens and while it is half-cooked, add the rice in, and something like a wooden spatula to break up the rice and mix the ingredients together.

5. Mix the stir-fries from steps 3 and 4 with the green onion and then mix it again. Add salt and pepper, and garnish it with oil. (Add chicken broth for add flavor). Finally, pouring a bit of soy sauce onto to the surface of the frying pan will release a nice fragrance. Mixing everything together one last time and then you are finished. You can replace the soy sauce at the end for sesame oil for another delicious flavor.

Points:

1. All the cut ingredients should be about the side of rice grains.

2. The rice that you would want to use for this recipe should be steaming hot. (Cold rice is no good) (note) Cold rice has a harder texture and while it can still  be pan-fried, cold rice reacts differently to heat:  because it does not heat up evenly, the rice would then crack and would be reduced to a starchy mess.

3. Cooking at a high temperatures (medium to high heat) will shorten the cooking process!! Even if you over shake the frying pan, its temperature will not go down.  

Last boxed comments:

A small dice refers to cuts about 7~8 mm in size/ a dice cut refers are about 1 cm in size/ shredding implies that the ingredients less that 5mm in size

109

Rin: Sakura, you can use that apron.

Sakura: She must really like cats, huh?

--

Translator’s note: I have submitted this script to the team. They’ll typeset the work when they can. 

[choclette8]

If you love a good curry, but keep making the same ones time and time again, it might be time to try something different. This healthy mushroom curry with cashew nuts is full of flavour, colour and nutritious ingredients. It’s one of Chetna Makan’s recipes from her new book, Chetna’s Healthy Indian Vegetarian. Plus there’s a chance to win a copy for yourself.

If you’re a fan of The Great British Bake Off, you will know Chetna Makan. She wowed the judges with her creative and vibrant flavour combinations back in 2014. But although she’s a keen baker, she also enjoys simple Indian home cooking. Chetna’s Healthy Indian: Vegetarian is her fourth book.

Chetna’s Healthy Indian: Vegetarian

Chetna was inspired to write this book after a research trip to India. Vegetables and home cooking are integral to the cuisine of most parts of this vast country. As well as making veg the star of the show, however, she also showcases recipes that are healthier than many. The tag lines, “everyday veg and vegan feasts; effortlessly good for you”, pretty much says it all.

Most of the recipes are really easy to make. And a lot of them are quite quick too.

The book is divided into eight chapters. Each chapter contains around ten recipes, although some have a couple more and some a couple less. I’ve looked at every single one and strangely enough, I want to try them all. Here’s a flavour of each of the chapters and what you might find therein.

Soups & Starters

Soup isn’t something I generally associate with Indian cuisine. But of course there are soup recipes. Every culture has them after all. Creamy tomato and coconut milk soup looks totally delicious. Sweet and sour garlic and tamarind rasam, on the other hand, sounds quite intriguing.

The salads are refreshing and light and include lentil and mango salad and grilled corn and red onion salad. You can treat these as a starter, a light lunch or a side.

Snacks & Canapés

The recipes in this chapter are perfect for entertaining. But they’re also great for picnics and packed lunches. Cheese and potato chapatti sandwiches sound counterintuitive , but I suspect I’d find them irresistible. They’re definitely on my list of must tries. I’ve made chocolate rocot0 stuffed chillies before and they nearly blew our heads off. Chetna has a recipe for gram flour stuffed chillies. She suggests finding the right chilli for your tastes before stuffing them. Much more sensible than our approach. 

Sabji

Sabji are dry vegetable dishes. Chetna describes them as akin to Indian vegetable stir-fries. Serve them on their own with flatbreads or to accompany curries and other dishes such as dal and rice. Chetna particularly likes to use them as stuffings for sandwiches, wraps and toasties.

Onion and green pea sabji is a great all rounder. It sounds delicious and given that most of us have a pack of frozen peas in the freezer, it can be made at a moment’s notice. I’m also keen to try sour and spicy okra with potatoes and asparagus paneer.

Lentils, Peas & Beans

Dal is one of my absolute favourite dishes. So I can’t wait to get properly stuck into the recipes in this chapter. You’ll find a basic quick and easy dal recipe for sure, but there’s so much more. In this chapter you’ll also find a recipe for a super green spinach masala chickpeas.

I know I have a pack of urad dal lurking around somewhere in the back of a cupboard. So I absolutely must make Chetna’s masala urad dal. It’s a nice thick one and it just sounds so good.

Curries

As you’d expect from Chetna, there are a few tricks and twists to elevate your curry cookery to the next level. The mushroom curry for example, isn’t just any old mushroom curry. It contains cashew nuts for extra texture, nutrition and flavour, but also gram flour for thickening.

There are also some unexpected finds. I understand jackfruit curry is quite common in India, but I’ve never seen a recipe for one in an Indian cookbook here in the UK before. Chetna has that one covered.

As much as I dislike the term fusion food, Chetna has snuck in a few adaptations. Look out for some standard British produce which gets a makeover. Here are a couple: broad bean curry; courgette kofta curry.

Rice & Roti

If you’re after a standard roti, paratha or naan bread recipe, this isn’t the book for you. Instead Chetna gives us a whole range of lesser known and unusual bread recipes. I’ve been exploring all sorts of flatbreads over the last few months and I’ve enjoyed the process enormously. But I have to say I’d never heard of kulcha until I saw the recipe for buckwheat kulcha in this book. But now, of course, I want to try it.

This chapter includes recipes for dosas, a beetroot chapatti and a chilli naan. When it comes to the rice side of things, expect to see such delights as bengali khichdi and aubergine and potato rice.

Raita & Chutney

The penultimate chapter of the book is for the spicy or cooling condiments that put the finishing touches to a good Indian meal. Roast carrot raita sits alongside a host of other yoghurt based sides. The tamarind and date chutney, with its sweet and sour notes, has my name written all over it.

Sweets

Well you can’t have an Indian cookbook without a few sweets to finish off. Indians have a notoriously sweet tooth. Chetna’s desserts err on the healthier end of the spectrum though and aren’t nearly as sweet as you’d expect. Rose sandesh, a strained milk based pudding, sounds particularly appealing.

Publisher Details

Chetna’s Healthy Indian: Vegetarian */ Chetna Makan. Published by Octopus Books in hardback with an RRP of £20. ISBN – 9781784726621.

If you like the sound of this cookbook, head down to the bottom of the post where you’ll find the chance to win a copy.

What I Really Like

Although there are some familiar recipes in the book, such as chana dal there are many more unusual ones. This gets me excited.

Every recipe has a photograph to show the finished dish. This is quite a rarity in cookbooks these days. As you’d expect, they all look good and eminently toothsome. But there’s also a number of shots taken in India. These are mostly of market produce, but there’s a few buildings and street scenes thrown in to conjure up an exotic, sultry and colourful aura – the essence of India.

Some cookbooks these days are obsessed by celebrity culture and feature more shots of the author than they do of the recipes they’ve created. I’m very pleased to say that Chetna is not such a person. There are only two photos of her in the whole book and they’re both in the introduction.

I’m a big fan of pulses, which is just as well as they’re a mainstay of my diet. Not only are they nutritious and tasty but they’re also incredibly versatile. It seems I’m not alone. Chetna is also a fan. To help those that aren’t as familiar with peas, beans and lentils as she is, there is a Pulse Primer section in the book.

Her guide to the individual qualities of different pulses is to encourage readers to explore and use a wider variety than they may be familiar with.

What Could Be Better

To be honest, I’m struggling to think of anything.

Mushroom Curry with Cashew Nuts

We really enjoyed Chetna’s mushroom and cashew curry. I’ve called it mushroom curry because there aren’t really that many cashews included. They do add to the overall texture and flavour though, so they’re an important addition.

To turn this mushroom curry into a vegan offering rather than a vegetarian one, just swap the dairy yoghurt for a plant based one.

It’s a standalone dish, quite capable of top billing. Just serve it with rice or flatbreads. That said, it would also make a fabulous contribution to a curry night. Pair it with a dal and some sort of green vegetable curry maybe. I’ve provided a selection of curries further down the post which would all make excellent accompaniments.

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Fry the cumin seeds, onions and cashew nuts.

Add the garlic or garlic scapes.

I mostly followed the recipe, but did make a couple of adjustments. We had a load of garlic scapes from the allotment that I needed to use up. So I added quite a lot of those rather than the garlic listed in the recipe. As there was quite enough allium activity going on, I only used one onion rather than two.

Gram Flour for Thickening

Watery curries aren’t generally that appealing. Chetna, however, has a great tip for thickening the sauce for this cashew mushroom curry. She uses chickpea flour, also known as gram flour or besan. Well what a brilliant idea this is.

The flour not only helps to thicken the sauce, but it also add flavour and a little extra protein. And it’s gluten-free, so there’s no need to worry about any allergies on that score.

Add the gram flour to the fried onions along with the spices and stir. I also added salt and pepper at this stage as I thought it would be harder to stir everything together later in the proceedings.

Top Yoghurt Tip

I’m always wary of adding yoghurt to curries as the yoghurt tends to split. Consequently, the resulting dish doesn’t look very appetising. Chetna’s top tip is to add water to the yoghurt before adding it to the other cooking ingredients. It worked perfectly in this mushroom curry. Just give it a good stir before you pour it in and don’t add it all at once. Slow and steady wins the race.

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Stir in the yoghurt & water after adding spices and gram flour.

Add chopped tomatoes.

I deviated from Chetna’s instructions at this point. Who am I to mess with her recipe? Well it seems I just can’t help myself. I mixed all of the water with the yoghurt and added it in after frying the onions etc. It somehow made more sense to me to do it that way. I poured it in slowly whilst giving it a good stir to mix in the gram flour and spices. It worked fine.

At this point, you add the tomatoes, clap the lid on the pan and allow the contents to gently simmer for ten minutes.

Cooking the Mushrooms

Finally it’s the turn of the main ingredient. Add the sliced mushrooms and coriander leaves. Turns out I had plenty of parsley, but no coriander leaves. So I substituted the first for the second. Cover the pan again and cook for a further ten minutes. Job done.

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Add the mushrooms and coriander (or parsley) leaves.

Cover and cook for ten minutes, then give a good stir and serve.

My top tip is that mushrooms really benefit from a little drop of soy sauce. So I added a teaspoonful of tamari along with the mushrooms for an extra umami boost.

We accompanied the mushroom curry with rice initially. But as there were only two of us, there was plenty left over. So the following evening I warmed the curry up and we enjoyed it with flatbreads.

Other Curry Recipes You Might Like

Baby corn masala via Flavours Treat

Cauliflower kurma via Greedy Gourmet

Green split pea curry via Tin and Thyme

Indian potatoes via Crunch & Cream

Lentil curry with kale & red peppers via Tin and Thyme

Matar paneer via Lost in Food

Roasted aubergine curry (baingan ka bartha) via Simply Food

Sri Lankan okra curry via Veggielicioius

Spinach chickpea curry via Tin and Thyme

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this mushroom curry or have a copy of the book, I’d love to hear about it in the comments below. Have you made any of Chetna’s vegetarian curries? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For further book reviews and giveaways follow me on Twitter, Facebook, Instagram or Pinterest.

Choclette x

Mushroom Curry. PIN IT.

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Mushroom Curry – The Recipe

Mushroom Curry

A healthy vegetarian main dish curry which is full of flavour, colour and nutritious ingredients.

2 tbsp sunflower oil

1 tsp cumin seeds

12 raw cashew nuts – roughly chopped

2 onions – finely chopped

2 garlic cloves ((I used garlic scapes))

1 tsp ground coriander

½ tsp chilli powder

½ tsp garam masala

½ tsp turmeric

2 tbsp gram flour

100 g natural yoghurt

250 ml water

3 to matoes – finely chopped

400 g chestnut mushrooms – thinly sliced

20 g coriander leaves ((I used parsley))

¾ tsp salt ((I used ½ tsp salt and 1 tsp tamari))

¼ tsp freshly ground black pepper

Heat the oil in a large pan over a medium to low heat and add the cumin seeds. Once they start to sizzle, stir in the cashew nuts followed by the onions.

Cook for about twelve minutes or until the onions are golden brown. Add the garlic and fry for a further minute.

Add the gram flour and remaining spices and stir fry for another minute.

Stir the yoghurt and water together and pour into the pan, a little at a time, stirring all the while. I added the salt and pepper at this point.

Bring it up to a simmer then add the tomatoes. Cover the pan and simmer gently for ten minutes.

Add the mushrooms, coriander leaves and the salt and pepper, if you haven’t already done so. Cover and simmer for a further ten to fifteen minutes or until the mushrooms are cooked.

Give it a good stir and serve warm with rice or flatbreads.

To make this curry vegan, just swap the yoghurt for a plant based one.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.

Mushroom Curry Sharing

I’m sharing this recipe for a gluten free sponge cake with Apply to Face Blog for #CookBlogShare.

Chetna’s Vegetarian Healthy Indian Giveaway

Octopus Books is offering one Tin and Thyme reader a copy of Chetna’s Healthy Indian: Vegetarian. To be in with a chance of winning, please fill in the Gleam widget below. You will need to leave a comment on this post, answering the question, which then gives you additional chances to enter if you so wish. Gleam will pick a winner at random from the entries received. If you are commenting anonymously, please give me some way of identifying you as I will be verifying the validity of entries. Any automated entries will be disqualified.

This giveaway is only open to those with a UK postal address. Winners will need to respond within 5 days of being contacted. Failure to do this may result in another winner being picked. Leaving your details gives permission for them to be passed on to Octopus Books should you be a winner in this giveaway.

Prizes are offered and provided by Octopus Books and Tin and Thyme accepts no responsibility for the acts or defaults of said third party. Tin and Thyme reserves the right to cancel or amend the giveaway and these terms and conditions without notice.

Closing date is Thursday 16 July 2020

Healthy Indian Thanks to Octopus Books for the copy of Chetna’s Healthy Indian. They did not expect me to write a positive review and all opinions are, as always, my own. This post contains affiliate links to Amazon*. Links are marked with an *. If you buy through a link it won’t cost you any more, but I’ll get a small commission. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.

Mushroom Curry + Chetna’s Healthy Indian Giveaway If you love a good curry, but keep making the same ones time and time again, it might be time to try something different.

[tntwme]

I’m Never Going to Leave You - Part 2

Greetings everyone!  I’ve just spent 48 hours awake due to a bus ride across half the country and I’m writing in my hotel room in DC because I’m so punchy I can’t crash just yet.  I hope you enjoy this second chapter!

Part 1 can be found here.

CHAPTER 2

Not ungently, Nesta lifted her head away from Cassian’s touch and took a step back.  His smile never left his face while he lowered his hand back to his side.

“I’m not hungry anymore.”

Scowling, Cassian admonished, “You need to eat, Nesta.”  He knew immediately it was the wrong thing to say.  Her eyes flashed with indignation and she crossed her arms, squaring her shoulders and spreading her legs apart slightly.  He almost grinned at the fighter’s stance she’d subconsciously taken.  

“Don’t tell me what to do.  I’m not one of your soldiers under your command.”  

He raised both hands in a surrender action, only slightly mocking.  “I’m sorry.  You’re right, I should have worded that better.  You came out here because you were hungry.  Are you sure there isn’t something else I can make for you?”

Looking down at the floor, Nesta realized the mess she had made with her plate of food.  Cassian was already reaching for a broom and dustpan and began sweeping it up, dumping it in the garbage.  Nesta put her half empty plate in the sink and started back to the hallway leading to her room.

“Not going to bother answering me?”  He had a slightly cocky swagger to his voice, as if he was baiting her to snap back at him.  Pausing to look at him cooly, she stated, “I already told you I’m not hungry.”

“Okay, no food.”  He finished cleaning up the mess and started tidying up the kitchen counter.

Nesta was at a loss.  She didn’t want to go back to her room and deal with the dark emotions that were sure to come back the moment she was alone again.  She hated admitting needing any help, though.  Her pride was all she had left to cling to.  She was almost to the doorway again when Cassian asked her, “Will you at least spend some time with me while everyone else is gone?  It gets pretty boring here without someone else to talk to.”

Feeling relieved but refusing to give him the satisfaction of showing it, she stopped and turned to him.  “I need another book to read.  You can accompany me to the library while I pick one out.”

Rolling his eyes, Cassian crossed his arms.  “Books are almost as boring as being alone.”

“Then be alone.”  And with those three words, Nesta walked out of the kitchen and towards the library.  She didn’t realize she was holding her breath until she heard Cassian catching up to her a moment later and it exploded out of her in a silent sigh of relief.

When they reached the library Cassian threw himself on one of the couches, casually lounging while he watched Nesta peruse the hundreds of volumes of books.  He kept quiet, watching her pull down a book, thumb through it and silently read selections out of it, then place it back on the shelf and pull another one down.  He didn’t fidget, he just calmly watched her while she walked back and forth in front of the volumes.  A while later they both turned towards the entry when they heard voices in the main room.  Obviously, others in the house were starting to arrive back home after their night out.  Nesta was scanning another book when she heard Mor call out, “Cassian, are you home?”

Before he could answer Mor appeared in the doorway to the library and paused, startled.  “Well, I never would have thought to look for you in here!”  Glancing sideways at Nesta, Mor directed her questions to Cassian, “Why didn’t you join us for dinner?  We waited for you over an hour and drank all the wine instead of eating, but now we’re going to Rita’s so I came back to get you.”

Smiling at her, Cassian waved a hand casually and said, “I wasn’t that hungry, and I don’t feel like going to Rita’s tonight.  I promised Nesta I would hang out with her for a while.”

Nesta turned sightly to look at Cassian, barely managing to contain her startlement at hearing his words.  She had never heard him turn down Mor for a night out on the town.  In fact, it was Cassian always choosing to spend his time with Mor that created much of her anxiety about his declarations of feelings towards her.  Nesta wouldn’t call it jealousy; she had too much pride for that, but her feelings of rejection by Cassian right after they arrived home from the war still stung too deeply to forget them this soon.

Mor turned a hard gaze on Nesta but quickly smiled when she saw Nesta was looking her way.  “Well, then why don’t I join the both of you?  We can fix something to eat and all ‘hang out’ together.”

Nesta gritted her teeth at the sly sting in Mor’s words.  Did Cassian catch those undercurrents of malice towards her from his long-time friend?  Looking at his face she couldn’t tell if he noticed it or not, but he did notice Nesta’s impending anger and shifted as if to intervene before Nesta blew up at Mor.  And she was ready to lash out at Mor, but then remembered the leftover food Cassian and she had made earlier. Hiding her grin but still with a wicked gleam in her eye, Nesta turned to Mor and in a sweet voice said, “That sounds lovely.  Cassian and I made some stir fry earlier and there’s a lot left over on the stove.  Why don’t you heat yourself up a dish and join us?”

Nesta glanced at Cassian and saw his jaw almost hit the floor and then with a snap he closed it and looked at Nesta.  His eyes were as big and round as she had ever seen them, and he had a slight grin on his face that he quickly hid, trying to compose his features.  Mor was also at a loss, clearly having anticipated an angry Nesta and not knowing how to react to an accommodating one.  With a shrug, Mor walked out of the library and headed towards the kitchen where Cassian and Nesta could hear her dishing herself up a bowl of stir fry.

“Nesta, what are you up to?” Cassian fiercely whispered at her, still fighting a grin.  Nesta shushed him with a finger to her lips and then pointed to her ears, indicating Mor might be able to hear them talking.  Chuckling, Cassian leaned back and looked at Nesta with admiration shining in his eyes and a grin no longer hidden on his lips.  Nesta felt a thrill of excitement shiver down her spine at his look.  Never before had a male looked at her with that touch of pride she saw in Cassian’s eyes at this moment.  It was a new experience for her and she was almost overwhelmed with how much she enjoyed the feeling.

Mor swept back into the library with her bowl of food and plopped down on the couch right next to Cassian, close enough that her thigh and arm were wedged up against his body.  Cassian slung his arm across the back of the couch, a pose Nesta had seen him take hundreds of times around Mor, but this time he kept his grin on Nesta.  Mor glanced at her, too, as if making sure Nesta had seen how close she was sitting to Cassian.  She settled herself in the couch a bit more, scooting closer to Cassian in the process, and dug into her stir fry.

Pretending to look through a book, Nesta waited.  Mor was obviously hungry because she shoveled in three bites in succession before chewing and swallowing.  The fourth bite was in her mouth and a fifth on the way when Mor paused with the fork halfway in the air.   A sudden cough sent some of the food flying from her mouth and her face turned bright red.  Another cough had Mor spitting the food out of her mouth and back into the bowl, and then a fit of coughing had her doubled over on the couch.  Suddenly, with tears streaming down a face brighter than a tomato, Mor jumped up from the couch and ran down the hall towards her room, where Nesta and Cassian could faintly hear running water and giant slurping noises in between coughs and deep breaths.  Then a door slammed and they could hear nothing more.

Nesta let out a giggle and glanced at Cassian, who was watching her.  He started to laugh.  

“What a wicked, wicked streak you have, Nesta.”  He was still laughing and looking at her as he stood up from the couch and walked over to stand in front of her.

Grinning broadly, Nesta looked up at his shining eyes and asked, “You knew about the stir fry?”

Snorting, he crossed his arms and said, “Of course.  You can’t include the seeds from the hot peppers, those contain the most heat.  They make any dish almost inedible to most people if you include them.”

“Then why didn’t you say anything before throwing them into the stir fry?”

With a wicked smile and winking at her, he leaned in to her ear and whispered, “Because I like hot stuff on my tongue.”

Rolling her eyes, Nesta cocked her head to look up at him and asked, “So if you knew, why didn’t you tell Mor?”

Shrugging, Cassian said in a low voice, “Because she wasn’t being very nice to you, and she’s been behaving like that for too long.  It’s time she started learning that our dynamics are changing and I’m not going to let her stop those changes any longer.  And I enjoyed watching you defend yourself.  You’re a strong female, Nesta, far stronger than most I have ever met, and I know letting you handle such nonsense like that from Mor would be a far greater lesson learned for Mor than any intervention I could have provided.”  Looking into Nesta’s eyes, he gave her a warm smile.  “And besides, if it lets me hear your giggle and see you grin, I’ll let you hot pepper every dish I make for the next hundred years!”

[jeepsister72-blog]

20 Hangover-Busting Breakfast Recipes for New Year’s Day

[Photographs: Morgan Eisenberg, J. Kenji López-Alt, Vicky Wasik]

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Breakfast

Everything you need to make the most important meal of the day delicious.

I normally try to turn in fairly early, so any time I'm at a party past midnight, I have a tendency to overdo it on the drinks. That can make New Year's a dangerous time. The obvious solution is just to have a little self-control and alternate booze and water, but, despite my best intentions, I often wake up on January 1 a little worse for the wear.

If you, like me, can't guarantee you won't wake up hung over on New Year's Day, we can at least ensure that we have the right recipes on hand to nurse ourselves back to health. To that end, we've got 20 hangover-friendly breakfast recipes for New Year's Day, from simple, homey cures like fried eggs and pho ga to total gut-busters, like croque madames and Doritos migas.

[Video: Serious Eats Team]

If you're looking for a simple breakfast that's doable even when you're suffering, it's hard to beat a plate of fried eggs. We have a version to suit every taste: puffy, extra-crisp fried eggs (linked below); sunny-side up (for the utmost simplicity); or over easy (for perfectly cooked whites every time).

Crispy Fried Eggs Recipe »

[Photograph: Vicky Wasik]

Fried eggs aren't hard, but doing them well takes a little more finesse than I'm capable of after the wildest nights out. On the other hand, I can pretty much always muster the strength to make fluffy scrambled eggs. As with fried eggs, we have a range of scrambled-egg recipes to choose from if a classic fluffy scramble isn't what your aching brain is craving: Varying the heat level and the amount of stirring can make eggs that are just slightly soft and barely set, or super soft and spoonable.

Fluffy Scrambled Eggs Recipe »

[Photograph: Daniel Shumski]

Need something to serve with your eggs? Potatoes are a great way to bulk up your breakfast, and you can't go wrong with perfectly crispy hash browns. When we're feeling a bit too lazy to do the cooking ourselves, we like to use a waffle iron, which automatically ensures a crunchy exterior and smooth, creamy interior. Moisture is the enemy of hash browns, so squeeze as much water out of the shredded potatoes as you possibly can before cooking them.

Waffle-Iron Hash Browns Recipe »

[Photograph: Daniel Gritzer]

My signature move when I have a hangover is to make scrambled eggs with an amount of cheese that a more reasonable person might describe as insane. This recipe should give you a good idea of what I'm talking about. Here, scrambled eggs are packed with so much mozzarella (along with a little feta and dill) that you might confuse them for queso fundido at first glance, before getting sandwiched into fluffy little drop biscuits. Making biscuits might sound like too much work, especially for New Year's Day, but this version takes only 15 minutes of active work.

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches Recipe »

[Photograph: Vicky Wasik]

If I happened to have a professional cook around to make me breakfast on New Year's Day, I might ask for a plate of traditional migas. But honestly, if I'm on my own at home, there's no way I'm going to fry up a batch of homemade tortilla chips. If you feel the same, go lowbrow and use crumbled Doritos instead, mixing them with scrambled eggs, onions, jalapeños, tomatoes, and plenty of pepper Jack cheese.

Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño Recipe »

[Photograph: J. Kenji López-Alt]

I love to drown a hangover in eggs and cheese, and I know many of you feel the same. But vegan eaters get drunk, too, which is where this vegan variation on migas—made with silken tofu, for a creaminess similar to what you'll find in soft-scrambled eggs—comes in. We shallow-fry the chips to make the recipe a little easier; they don't need to be perfectly crisp.

Vegan Migas (Mexican-Style Fried Tortillas With Tofu) Recipe »

[Photograph: Vicky Wasik]

After a really debaucherous night, my stomach can't usually handle anything too intense, so I prefer a mild breakfast to a greasy plate of eggs, cheese, and potatoes. One of my top choices is yogurt topped with granola—and if you really want to treat yourself, homemade granola is the way to go. This one uses rolled oats soaked in a surprising ingredient—buttermilk, which tenderizes the oats and seeds and helps prevent excess browning—combined with raw pumpkin seeds, flax, chia seeds, almonds, pecans, dried apricots, tart cherries, and blueberries. Yes, it takes some time to make, but the effort involved is minimal, and you'll have plenty of granola left over for future mornings.

Crisp Homemade Granola Recipe »

[Photograph: Morgan Eisenberg]

More into the gut-busting side of the hangover-cure spectrum? Ignore the rest of our list and go straight for this monstrosity, an epic brunch burger constructed from a crispy smashed patty placed on a toasted, buttered English muffin with bacon, avocado, Colby Jack cheese, a fried egg (!), and spicy jalapeño Hollandaise. It's rich, messy, and over the top, and it's enough to scare any hangover into submission.

Ultra-Smashed Brunch Burgers With Quick Jalapeño Hollandaise Recipe »

[Photograph: Vicky Wasik]

Another ultra-rich option, the croque madame is a brunch classic that's made simply by setting a fried egg atop a croque monsieur. If you don't eat eggs, or just don't want to bother with the trouble of making them, the latter is itself a plenty rich sandwich, made with ham, Dijon mustard, and both grated cheese and a silky Mornay sauce.

Rich and Creamy Croques Madames Recipe »

[Photograph: J. Kenji López-Alt]

My not-at-all-expert opinion is that carbs are a necessity for soaking up booze, and these tacos have plenty of them. We make them by stuffing warm corn tortillas with sautéed sweet potatoes, then topping off the tacos with fried eggs. When you break into the yolk, it'll blend with the hot sauce and crema to make a simple but satisfying sauce.

Sweet Potato, Sage, and Fried Egg Tacos Recipe »

[Photograph: J. Kenji López-Alt]

Huevos rancheros—a plate of fried tortillas, runny fried eggs, and plenty of salsa—is an easy dish that takes only half an hour, even if you include the time to make our homemade tomato and red-chili salsa. It's totally manageable on a hangover, but on New Year's Day, no one will blame you for simplifying the recipe even further by using jarred salsa.

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa Recipe »

[Photograph: J. Kenji López-Alt]

There are times for elegant French omelettes and times for hearty American ones, and I think you know which is more appropriate after you've had one too many glasses of sparkling wine. Far from their creamy, softly set French cousins, diner-style omelettes feature big, fluffy curds; avoid overworking the eggs as they cook to achieve the right consistency. Feel free to stuff the omelette however you want, but diced ham and cheddar is a good, straightforward choice.

Diner-Style Ham and Cheese Omelette for Two Recipe »

[Photograph: J. Kenji López-Alt]

I used to live right next door to a McDonald's, so I've eaten more Egg McMuffins in my life than I'm proud of. These days, if I'm craving those same flavors in a better-quality package, I just make the sandwich myself, using this ingenious recipe. There are a couple tricks to keep in mind: Cook the egg in a Mason jar lid ring placed in a skillet to give it the perfect round shape, and wrap the sandwich in foil after assembly, which helps melt the cheese and soften the English muffin.

Homemade Egg McMuffin Recipe »

[Photograph: Joshua Bousel]

There are few breakfast items I love as much as creamy sausage gravy, no matter what kind of night it's been. Our recipe is fairly standard—roux, pork sausage, milk—but gives you the option of adding chopped fresh sage and red pepper flakes for extra flavor. Don't forget the biscuits! Our two-ingredient cream biscuit recipe is too easy to skip.

Sausage Gravy Recipe »

[Photograph: J. Kenji López-Alt]

Shakshuka is an impressive enough dish for a fancy brunch, yet simple enough to make on a rough morning. It's also extremely versatile—our version is made with charred onion, red pepper, and chilies; spices like paprika and cumin; and, of course, tomatoes and eggs, but you can vary the aromatics and spices in accordance with your pantry and your preferences. Spoon some of the sauce over the egg whites before covering the pan to help them cook at the same speed as the yolks.

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) Recipe »

[Photograph: J. Kenji López-Alt]

Okay, not everyone is going to want to start the New Year off with raw eggs. But those who've had it before know that this Japanese dish is rich, comforting, and incredibly easy to make, so it's a great choice for New Year's Day breakfast. All you have to do is microwave leftover rice; mix it with a raw egg, soy sauce, salt, and a pinch of MSG; and top with furikake and an extra raw egg yolk.

Tamago Kake Gohan (Japanese-Style Rice With Egg) Recipe »

[Photograph: J. Kenji López-Alt]

Pho is typically eaten for breakfast in Vietnam, and chicken soup is a beloved cure-all in the West, so a morning bowl of chicken pho makes perfect sense to us as a hangover cure. The traditional technique of simmering the soup for hours is a daunting prospect even on a good day, but if you have a pressure cooker, such as an Instant Pot, you can make a totally respectable version in just 30 minutes.

30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup) Recipe »

[Photograph: Vicky Wasik]

Sometimes a sweet breakfast is just what you need to start fighting off a nasty hangover, and this upside-down blueberry muffin does the job well. It consists of a thick layer of jammy fruit complemented by a tender muffin base; once baked in a 10-inch cast iron skillet, it's ready to be cut into wedges and served warm. A pinch of lemon zest and a bit of coriander highlight the blueberries' flavor without overpowering the cake.

Upside-Down Blueberry Muffin Recipe »

[Photograph: Vicky Wasik]

This savory French toast recipe turns out spicy and funky thanks to store-bought green curry paste, which we jazz up with fresh herbs, lime juice, and fish sauce. Combine the paste with coconut milk, then pour the mixture into a pan and soak the bread in it for at least one hour to ensure the curry flavors get right to its core. After that, there's nothing to do but fry it up, preferably with a couple of eggs on the side.

Savory Green Curry French Toast Recipe »

[Photograph: Vicky Wasik]

When you aren't at your best, whether due to a hangover or a persistent cold, rice porridge is a great dish to have in your back pocket. This Bengali porridge consists of jasmine rice and lentils, flavored with ginger and turmeric and simmered in chicken stock. Once the grains are tender, add potatoes and chicken thighs to the pot to cook slowly, and prepare a bright cilantro chutney to cut through and balance the rich porridge. It's a dish that will cure your hangover in record time, but you'll crave it even when you're feeling perfectly fine.

Bengali Rice Porridge With Lentils and Chicken Recipe »

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Source: https://www.seriouseats.com/roundups/hangover-breakfast-recipes

[driveaugust1-blog]

Instant Pot Sweet and Sour Chicken

This just might be the best low syn Sweet and Sour Chicken you ever make – seriously!!

This yummy recipe that was previously published on Slimming Eats has been improved and updated

During the summer, there was an awesome deal for an Instant Pot. I have had my eye on these for a while, but hadn’t jumped in and ordered one. However, I just couldn’t resist the Amazon prime day deal and so I hit add to basket and well you know the rest.

If you haven’t heard of an Instant Pot you are seriously missing out. It is the best kitchen gadget I have purchased. I would even put it above my actifry and that’s saying something. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.

It seriously tops every kitchen appliance I have ever bought.

It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute’s, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven’t tried that yet).

Wondering what else you can cook in an Instant Pot or Pressure Cooker? Check out some of these recipes:

or head on over to my FULL RECIPE INDEX with over 850+ delicious Slimming World Recipes all fully searchable by meal type, ingredient, syn value, Weight Watchers Smart Points etc

I have even been seeing instant pot parties all over social media.

What’s that you might ask? Well basically a group of friends get together around one host’s house, you all bring your instant pot, have a drink (or two, not too many, because well, too much drink and alcohol, might result in serious bodily harm) and each of you cook a different dish.

Amazing the end result is that you all get to bring home a dish, from every person invited. How awesome is that!!

It doesn’t even need to be a big group of friends you could just do it with one good friend to make some stews, casseroles or curries etc to stock up the freezer. 

Today it was dinner time and I literally had nothing prepared. The only protein available in my fridge was some skinless boneless chicken thighs and so I was rooting in the fridge for other ingredients for inspiration.

Fresh pineapple – check! bell peppers – check! various store cupboard ingredients – check. You can see where I am heading with this right? Yep – it just had to be Instant Pot Sweet and Sour Chicken.

Normally for the sweet part of the sweet and sour chicken, I would add maple syrup or honey, but I had neither and I didn’t want to use sweeteners as you just don’t get that yummy thick syrupy sauce. Routing around in the fridge, the apricot jam seemed like a perfect ingredient for that sweet taste and it really was.

The instant pot had this Instant PotSweet and Sour Chicken ready in less than 30 mins and was perfect served with some white rice. Delicious simple ingredients all combined together for a healthy meal.

How can I add a 1/3 speed foods to this Instant pot Sweet and Sour Chicken?

There are heaps of veggies already included in this Instant Pot Sweet and Sour Chicken such as peppers and onion, but if you want to add the speed foods even further, you could serve alongside some stir fried beansprout or even go for Cauliflower Egg Fried Rice instead of regular rice. 

If you opt for a gluten-free soy sauce or coconut aminos (soy free soy sauce alternative) this dish will be gluten free.

Don’t fancy chicken? – you can easily sub with pork or shrimp instead, just take into account that the cooking time will need to be adjusted.

What Kitchen Items do I need to make this Instant Pot Sweet and Sour Chicken?

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Yield: 4

This just might be the best low syn Sweet and Sour Chicken you ever make - seriously!!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

600g of boneless skinless chicken thighs (uncooked)

2 cloves or garlic, minced

1 tsp of freshly grated ginger

1/2 cup/80ml of passata

1/4 cup/60ml of soy sauce (not dark soy sauce)

3 tbs of rice vinegar

1 tbs of apricot jam - 2.5 syns

1 white onion, roughly chopped

1 cup of chopped fresh pineapple

1 red bell pepper, roughy chopped

1 green bell pepper, roughly chopped

1 orange pepper, roughly chopped

1 tbs of cornstarch (or arrowroot or tapioca powder) - 1.5 syns

cooking oil spray

Instructions

Set instant pot to saute mode and spray with spray oil

Once it displays hot, add chicken thighs and fry till lightly browned.

Add in all other ingredients (except cornstarch and pineapple)

Mix to combine.

Add lid and close valve if not a self sealing Instant Pot (Pressure cooker)

Set to manual high pressure for 8 minutes.

Once finished cooking, allow the pressure to release naturally for 8 minutes and then release any remaining pressure.

Spoon out chicken and vegetables with a slotted spoon.

Set to saute mode again.

Mix cornstarch with a little water to make a paste.

Add into sauce and allow to simmer for about 5 mins until thickened.

Add back in chicken, vegetables and fresh pineapple and stir.

Serve with your choice of sides.

Enjoy!!

Notes

This recipe is gluten free, dairy free, Slimming World and Whole30 friendly

Extra Easy - 1 syn per serving

Original/SP - 1 syn per serving

WW Smart Points - 3 per serving

Gluten Free - use gluten free soy sauce.

If you don't have a instant pot, this can also be cooked on the stove top, just fry the chicken in a pan as you would for the instant pot, add in all other ingredients (apart from the cornstarch), simmer for 30 mins and then mix cornstarch with water and pour in, stirring until thickened. Adding the pineapple in right at the end.

*suitable for freezing

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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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Nutrition Information:

Yield:

4

Serving Size:

1 Amount Per Serving:Calories: 249 Total Fat: 5.7g Saturated Fat: 1.4g Carbohydrates: 24g Fiber: 3.8g Sugar: 12.3g Protein: 29.4g

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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Nutritional information is an estimate and is to be used for informational purposes only

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Source: http://www.slimmingeats.com/blog/instant-pot-sweet-sour-chicken

[irisplate9-blog]

Spanish Rice from Vegan Meal Prep by JL Fields

[Spanish Rice is a great quick and easy side dish that’s vegan, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free and yeast-free. Suitable for all stages on an anti-candida diet.]

Over the years, I’ve had an on-again, off-again relationship with meal planning. Of course, we all know that it’s better for your schedule and your wallet to plan meals in advance: that way, you buy only the groceries you need for that week’s meals, you always have the ingredients on hand that you need, and you end up eating better, too, since you don’t reach for the phone to order in from Hello Fresh.

This week, that’s all changed! And it’s all due to my friend JL Fields’s new book, Vegan Meal Prep: Ready-to-Go Meals and Snacks for Healthy Plant-Based Eating.

Since I started blogging in 2008 (!!), I’ve had the distinct pleasure of meeting JL Fields three times (we met twice when the HH and I visited New York City on two separate occasions, then again at a vegan festival near where we live in St. Catharines, Ontario).

In case you don’t know, JL is the Founder and Director of the Colorado Springs Culinary Academy, Master Vegan Lifestyle Coach and Educator, Food for Life instructor, chef instructor at the University of New Mexico Culinary program, personal chef, career coach and corporate consultant–as well as the author or co-author of 5 books, the host of Real World Vegan Meals and the Easy Vegan radio show, and columnist for the Colorado Springs Gazette.

<!–more Continue reading Spanish Rice from Vegan Meal Prep. . .  –>

If ever there was a woman who fit the descriptor “powerhouse” in the best possible way, it’s JL!

Multi-passionate with a thriving vegan business in many sectors, JL is also personable, funny, sharp-witted and immensely talented when it comes to creating delicious, easy-to-prepare recipes that appeal to vegans and non-vegans alike.  She proved her chops first with pressure cooking, then air frying, and now, in Vegan Meal Prep, how to save time and money and still enjoy varied and tasty meals all week.

If you’ve never done a menu plan, you might assume that meal prepping is the same thing. And if you have done meal plans, you’ll find that JL’s no-nonsense approach is much easier and allows for creativity during the week with ingredients and meals.

The concept is simple: prep major ingredients based on a theme each week, then prep in advance or mix-and-match throughout the week to create convenient, tasty meals when short on time. As JL says in the book’s Introduction, “So, yes, ‘I’m too busy to cook’ folks, this book is for you.”

After covering some of the basic of plant-powered prep, the book moves to Meal Prep Principles (“start simple,” “set realistic goals” and “experiment with vegan staples”), as well as tips for batch cooking, how to play with flavors that can transform simple ingredients into extraordinary recipes, and a list of JL’s favorite “Go-To Ingredients” so you can get started easily. Part One ends with tips on storage so that your prep can last you through the week and you won’t need to have major cooking time again until the following weekend.

Meal prep and recipes revolve around themes such as “Grain Goodness,” “Beat the Heat,” “Go Green,” “For the Love of Legumes,” “To the East,” “Fiesta Time,” “Beautiful Bowls” and “Back to Basics.” Each prep provides several ingredients that are batch-cooked for the week, plus a list of recipes that are made with those ingredients. You can prep most of the recipes in advance, then simply pull out of the fridge, reheat if necessary, and enjoy a healthful, ready-made breakfast, lunch, dinner or snack.

As with everything JL does, the book is clear, informative, well organized, and engaging to read. The recipes range from basics like Caesar-style Dressing, Cashew Cream, Cinnamon and Spice Overnight Oats or Basic Baked Potato to easy yet tasty dishes like Tofu-Spinach Scramble, Banana-Nut Bread Bars, Tasty Mac ‘N Cheese, Not-Tuna Salad, Tortilla Breakfast Casserole or Cashew-Chocolate Truffles, and some of JL’s more “signature” recipes like White Bean Gravy, Savory Oatmeal Porridge, Risotto Bites, or Peppered Pinto Beans.

While some of the recipes do contain gluten or higher glycemic sweeteners (such as dates) or maple syrup), these are rare, and over 85% are gluten-free. Because the recipes are deliberately created so that you can add or adjust to your own taste, you’ll find loads of ACD-friendly recipes, as well as many nut-free, too.

A perfect example is this Spanish Rice. I made mine with additional jalapeno since the HH and I loooove spice, and it was fabulous. We used it as a wonderful side dish the first night, then added cooked black beans and some chopped chard the next for a full meal.

    Print This!    

Spanish Rice

Reprinted with permission from Vegan Meal Prep: Ready-to-Go Meals and Snacks for Healthy Plant-Based Eating, published by Rockridge Press. Copyright © 2018 by JL Fields

JL says, “This is an easy way to make your brown rice a little more exciting. If you’re a spice-fan, consider adding a diced jalapeno! Serve with the Peppered Pintos or the Red Bean and Corn Salad.”

1 tsp (5 ml) extra-virgin olive oil or 2 tsp (10 ml) vegetable broth ½ cup (120 ml) finely chopped onion 1 tsp (5 ml) minced garlic (about 1 clove) 1 cup (240 ml) short-grain brown rice 2-1/4 cups (540 ml) vegetable broth 2 tsp (10 ml) tomato paste 1 small tomato, diced 1/2 tsp (2.5 ml) ground cumin 1/2 tsp (2.5 ml) paprika 1/2 tsp (2.5 ml) chili powder 1/4 tsp (1 ml) fine sea salt

1. In a large saucepan over medium-high heat, heat the olive oil. Sauté the garlic and onion for 3 to 5 minutes, until the onions are translucent. Add the rice and stir constantly, allowing the rice to brown just a bit. Add the broth, tomato paste, tomato, cumin, paprika, chili powder, and salt. Bring to a boil. Cover the pan, reduce the heat to low, and simmer for 45 minutes. 2. Remove from the heat but leave covered for 15 minutes. Fluff with a fork. 3. Divide the rice evenly between 4 single compartment storage containers. Let cool before sealing the lids. Makes 4 servings.

Storage: Place the airtight containers in the refrigerator for up to 1 week or freeze for up to 2 months. To thaw, refrigerate overnight. Reheat in the microwave for 1½ to 3 minutes.

Tip: Make this fast in your Instant Pot or pressure cooker! Sauté the onion, garlic, and rice in the pot as in the direction, in the pot, add the rest of the ingredients (but decrease the vegetable broth to 1½ cups) and cook on high pressure for 22 minutes; use a natural release.

Per serving: Calories: 161; Fat: 2g; Protein: 4g; Carbohydrates: 31g; Fiber: 3g; Sugar: 3g; Sodium: 324mg

Suitable for: ACD All stages; refined sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, vegan,.

Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

Subscribe for recipes and more about living well without sugar, gluten, eggs or dairy! Click here to subscribe to RickiHeller.com via email. You’ll receive emails sharing recipes and videos as soon as they’re posted, plus weekly updates and news about upcoming events. A healthy lifestyle CAN be sweet!

Source: https://www.rickiheller.com/2018/12/spanish-rice/

[laurallama52-blog]

20 Hangover-Busting Breakfast Recipes for New Year’s Day

[Photographs: Morgan Eisenberg, J. Kenji López-Alt, Vicky Wasik]

More

Breakfast

Everything you need to make the most important meal of the day delicious.

I normally try to turn in fairly early, so any time I'm at a party past midnight, I have a tendency to overdo it on the drinks. That can make New Year's a dangerous time. The obvious solution is just to have a little self-control and alternate booze and water, but, despite my best intentions, I often wake up on January 1 a little worse for the wear.

If you, like me, can't guarantee you won't wake up hung over on New Year's Day, we can at least ensure that we have the right recipes on hand to nurse ourselves back to health. To that end, we've got 20 hangover-friendly breakfast recipes for New Year's Day, from simple, homey cures like fried eggs and pho ga to total gut-busters, like croque madames and Doritos migas.

[Video: Serious Eats Team]

If you're looking for a simple breakfast that's doable even when you're suffering, it's hard to beat a plate of fried eggs. We have a version to suit every taste: puffy, extra-crisp fried eggs (linked below); sunny-side up (for the utmost simplicity); or over easy (for perfectly cooked whites every time).

Crispy Fried Eggs Recipe »

[Photograph: Vicky Wasik]

Fried eggs aren't hard, but doing them well takes a little more finesse than I'm capable of after the wildest nights out. On the other hand, I can pretty much always muster the strength to make fluffy scrambled eggs. As with fried eggs, we have a range of scrambled-egg recipes to choose from if a classic fluffy scramble isn't what your aching brain is craving: Varying the heat level and the amount of stirring can make eggs that are just slightly soft and barely set, or super soft and spoonable.

Fluffy Scrambled Eggs Recipe »

[Photograph: Daniel Shumski]

Need something to serve with your eggs? Potatoes are a great way to bulk up your breakfast, and you can't go wrong with perfectly crispy hash browns. When we're feeling a bit too lazy to do the cooking ourselves, we like to use a waffle iron, which automatically ensures a crunchy exterior and smooth, creamy interior. Moisture is the enemy of hash browns, so squeeze as much water out of the shredded potatoes as you possibly can before cooking them.

Waffle-Iron Hash Browns Recipe »

[Photograph: Daniel Gritzer]

My signature move when I have a hangover is to make scrambled eggs with an amount of cheese that a more reasonable person might describe as insane. This recipe should give you a good idea of what I'm talking about. Here, scrambled eggs are packed with so much mozzarella (along with a little feta and dill) that you might confuse them for queso fundido at first glance, before getting sandwiched into fluffy little drop biscuits. Making biscuits might sound like too much work, especially for New Year's Day, but this version takes only 15 minutes of active work.

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches Recipe »

[Photograph: Vicky Wasik]

If I happened to have a professional cook around to make me breakfast on New Year's Day, I might ask for a plate of traditional migas. But honestly, if I'm on my own at home, there's no way I'm going to fry up a batch of homemade tortilla chips. If you feel the same, go lowbrow and use crumbled Doritos instead, mixing them with scrambled eggs, onions, jalapeños, tomatoes, and plenty of pepper Jack cheese.

Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño Recipe »

[Photograph: J. Kenji López-Alt]

I love to drown a hangover in eggs and cheese, and I know many of you feel the same. But vegan eaters get drunk, too, which is where this vegan variation on migas—made with silken tofu, for a creaminess similar to what you'll find in soft-scrambled eggs—comes in. We shallow-fry the chips to make the recipe a little easier; they don't need to be perfectly crisp.

Vegan Migas (Mexican-Style Fried Tortillas With Tofu) Recipe »

[Photograph: Vicky Wasik]

After a really debaucherous night, my stomach can't usually handle anything too intense, so I prefer a mild breakfast to a greasy plate of eggs, cheese, and potatoes. One of my top choices is yogurt topped with granola—and if you really want to treat yourself, homemade granola is the way to go. This one uses rolled oats soaked in a surprising ingredient—buttermilk, which tenderizes the oats and seeds and helps prevent excess browning—combined with raw pumpkin seeds, flax, chia seeds, almonds, pecans, dried apricots, tart cherries, and blueberries. Yes, it takes some time to make, but the effort involved is minimal, and you'll have plenty of granola left over for future mornings.

Crisp Homemade Granola Recipe »

[Photograph: Morgan Eisenberg]

More into the gut-busting side of the hangover-cure spectrum? Ignore the rest of our list and go straight for this monstrosity, an epic brunch burger constructed from a crispy smashed patty placed on a toasted, buttered English muffin with bacon, avocado, Colby Jack cheese, a fried egg (!), and spicy jalapeño Hollandaise. It's rich, messy, and over the top, and it's enough to scare any hangover into submission.

Ultra-Smashed Brunch Burgers With Quick Jalapeño Hollandaise Recipe »

[Photograph: Vicky Wasik]

Another ultra-rich option, the croque madame is a brunch classic that's made simply by setting a fried egg atop a croque monsieur. If you don't eat eggs, or just don't want to bother with the trouble of making them, the latter is itself a plenty rich sandwich, made with ham, Dijon mustard, and both grated cheese and a silky Mornay sauce.

Rich and Creamy Croques Madames Recipe »

[Photograph: J. Kenji López-Alt]

My not-at-all-expert opinion is that carbs are a necessity for soaking up booze, and these tacos have plenty of them. We make them by stuffing warm corn tortillas with sautéed sweet potatoes, then topping off the tacos with fried eggs. When you break into the yolk, it'll blend with the hot sauce and crema to make a simple but satisfying sauce.

Sweet Potato, Sage, and Fried Egg Tacos Recipe »

[Photograph: J. Kenji López-Alt]

Huevos rancheros—a plate of fried tortillas, runny fried eggs, and plenty of salsa—is an easy dish that takes only half an hour, even if you include the time to make our homemade tomato and red-chili salsa. It's totally manageable on a hangover, but on New Year's Day, no one will blame you for simplifying the recipe even further by using jarred salsa.

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa Recipe »

[Photograph: J. Kenji López-Alt]

There are times for elegant French omelettes and times for hearty American ones, and I think you know which is more appropriate after you've had one too many glasses of sparkling wine. Far from their creamy, softly set French cousins, diner-style omelettes feature big, fluffy curds; avoid overworking the eggs as they cook to achieve the right consistency. Feel free to stuff the omelette however you want, but diced ham and cheddar is a good, straightforward choice.

Diner-Style Ham and Cheese Omelette for Two Recipe »

[Photograph: J. Kenji López-Alt]

I used to live right next door to a McDonald's, so I've eaten more Egg McMuffins in my life than I'm proud of. These days, if I'm craving those same flavors in a better-quality package, I just make the sandwich myself, using this ingenious recipe. There are a couple tricks to keep in mind: Cook the egg in a Mason jar lid ring placed in a skillet to give it the perfect round shape, and wrap the sandwich in foil after assembly, which helps melt the cheese and soften the English muffin.

Homemade Egg McMuffin Recipe »

[Photograph: Joshua Bousel]

There are few breakfast items I love as much as creamy sausage gravy, no matter what kind of night it's been. Our recipe is fairly standard—roux, pork sausage, milk—but gives you the option of adding chopped fresh sage and red pepper flakes for extra flavor. Don't forget the biscuits! Our two-ingredient cream biscuit recipe is too easy to skip.

Sausage Gravy Recipe »

[Photograph: J. Kenji López-Alt]

Shakshuka is an impressive enough dish for a fancy brunch, yet simple enough to make on a rough morning. It's also extremely versatile—our version is made with charred onion, red pepper, and chilies; spices like paprika and cumin; and, of course, tomatoes and eggs, but you can vary the aromatics and spices in accordance with your pantry and your preferences. Spoon some of the sauce over the egg whites before covering the pan to help them cook at the same speed as the yolks.

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) Recipe »

[Photograph: J. Kenji López-Alt]

Okay, not everyone is going to want to start the New Year off with raw eggs. But those who've had it before know that this Japanese dish is rich, comforting, and incredibly easy to make, so it's a great choice for New Year's Day breakfast. All you have to do is microwave leftover rice; mix it with a raw egg, soy sauce, salt, and a pinch of MSG; and top with furikake and an extra raw egg yolk.

Tamago Kake Gohan (Japanese-Style Rice With Egg) Recipe »

[Photograph: J. Kenji López-Alt]

Pho is typically eaten for breakfast in Vietnam, and chicken soup is a beloved cure-all in the West, so a morning bowl of chicken pho makes perfect sense to us as a hangover cure. The traditional technique of simmering the soup for hours is a daunting prospect even on a good day, but if you have a pressure cooker, such as an Instant Pot, you can make a totally respectable version in just 30 minutes.

30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup) Recipe »

[Photograph: Vicky Wasik]

Sometimes a sweet breakfast is just what you need to start fighting off a nasty hangover, and this upside-down blueberry muffin does the job well. It consists of a thick layer of jammy fruit complemented by a tender muffin base; once baked in a 10-inch cast iron skillet, it's ready to be cut into wedges and served warm. A pinch of lemon zest and a bit of coriander highlight the blueberries' flavor without overpowering the cake.

Upside-Down Blueberry Muffin Recipe »

[Photograph: Vicky Wasik]

This savory French toast recipe turns out spicy and funky thanks to store-bought green curry paste, which we jazz up with fresh herbs, lime juice, and fish sauce. Combine the paste with coconut milk, then pour the mixture into a pan and soak the bread in it for at least one hour to ensure the curry flavors get right to its core. After that, there's nothing to do but fry it up, preferably with a couple of eggs on the side.

Savory Green Curry French Toast Recipe »

[Photograph: Vicky Wasik]

When you aren't at your best, whether due to a hangover or a persistent cold, rice porridge is a great dish to have in your back pocket. This Bengali porridge consists of jasmine rice and lentils, flavored with ginger and turmeric and simmered in chicken stock. Once the grains are tender, add potatoes and chicken thighs to the pot to cook slowly, and prepare a bright cilantro chutney to cut through and balance the rich porridge. It's a dish that will cure your hangover in record time, but you'll crave it even when you're feeling perfectly fine.

Bengali Rice Porridge With Lentils and Chicken Recipe »

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/hangover-breakfast-recipes