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cangrellesteponme · 1 year ago

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NOVEMBER 1ST - DIFFERENT KIDS

(read this on AO3 here)

dadbastian week day four let's go! this one's fun.

just modern au silliness with the most pathetic dadbastian ever, ft. some friends!

in which ciel goes on a school trip, as thirteen-year-olds sometimes do, and sebastian is being ridiculously grief-stricken about it. everyone wants to get involved. chaos ensues.

enjoy!

Sebastian feels his whole heart collapse and rot and fully disintegrate in an instant as he watches the 6:24 a.m. train leave — and with it, his boy is gone.

He’s so little — the size of the smallest of kittens, of a single sugarcube, of a tiny grain of uncooked rice — and he is going to be so far away from home.

(Ciel is of course only a bit short for his age, and thirteen is more than old enough to go on a school trip under constant strict adult supervision. Not to mention the trip is to a town that is only four hours away. But Sebastian worries, still.)

Sebastian immediately calls. It is, of course, ignored.

The moment Sebastian steps foot into the house, his phone rings. He knows from the ringtone that it isn’t his boy.

If things would just go his way for once, he would drape himself over the couch and weep into a handkerchief, letting himself mourn the devastating loss of his child so cruelly ripped out of his caring arms and whisked away where he can’t keep him safe and watch him at all times.

(Truly, the boy is safe and sound and does not need his parent watching over him day and night. Sebastian doesn’t even spend this much time with him. But distance makes the heart grow fonder, as they say, even if it has not even been a day, not even a handful of hours, really, and he is simply being ridiculous, approaching a measly five days of separation with the anguish of a mother experiencing the most severe of postpartum depressions.)

But of course, the universe simply won’t let Sebastian mope around, so someone has to call him. He ignores the call. It rings again.

Sebastian sighs, and looks at the caller ID. Sighs again.

Wolfram always calls for a reason, excessively serious as he is, so he has to answer. No moping around for now.

“…What is it? If no one died, I might not forgive you for calling.”

Wolfram immediately launches himself into an, again, excessively serious explanation of the dire situation he is in: little Sieglinde has suddenly decided to pick up sewing. Wolfram, who only has an observer’s appreciation for the more delicate arts, is desperate to find someone who will help her fulfil her curiosity without running every dress she owns in her attempts at improving them.

Sebastian thinks of his little handkerchief and truly considers saying no. His poor friend truly sounds out of his depth though, so he agrees.

On the way there, he calls Ciel again. No answer.

The entire morning is a bit of a disaster, but an entertaining one, at the very least.

It quickly becomes very clear that Sieglinde, little mastermind that she is, did not trust Wolfram to lie convincingly should she let her in on her machinations. Thus, she pretended to be terrible at sewing — not that she is any good, but she is nowhere near as terrible as she seemed to be — to get him to act according to plan. However, her true intentions behind getting Sebastian to come are uncharacteristically unclear, and she does not ask for anything more than company and occasional advice as she tries to fix up and resize an old skirt of hers.

Sebastian wonders what, or rather who made her come up with such a plan. He does not, however, get much time to figure that out, as he keeps having to patch up little Sieglinde’s fingers and watch out for more injuries — she keeps accidentally sinking the needle into her own skin and she won’t do much but stare at her hands. Sebastian thinks she is an odd child, being a creature of fascination more than hedonism, but he is aware of the irony of someone like him making such a judgement.

The moment he’s out of the Gelzers’ home, his phone rings again.

“I swear, if the situation is not dire, I will make it that way by lethally injuring you. Now talk, Mr. Agni.”

Agni, forever unfazed by Sebastian’s moods, barely sounds threatened as he speaks. Apparently, young Soma is very ill, and Agni is very busy and must leave as soon as possible, hence the express need for Sebastian to come and be there for the boy, nursing him back to health.

Sebastian doesn’t buy it. He agrees anyway, because he might as well, while he’s at it.

When Sebastian gets there, Soma’s acting is… lacking, to say the least. To his credit, he does seem to actually have a mild cold, so he clearly tried to come up with a believable half-truth. Unfortunately, he and Agni — who all but ran out the door the moment Sebastian arrived, quite suspiciously so, too — are absolutely terrible at selling any kind of lie.

Though Sebastian is somewhat irritated, he does stay by Soma’s side, even if he looks way too lively to be bedridden, talking his ear off for most of the afternoon, and well into the evening.

When the hour grows late and Sebastian moves to leave the boy’s room, Soma puts on his I Swear I Am Not Lying Why Would You Ever Think I am Lying face, and it is quite hard not to laugh at him.

“Ah, well, you have to read me a bedtime story,” he starts, sounding very uncertain, before hurriedly adding, “Agni always does.”

Sebastian knows for a fact Agni doesn’t. He knows that Soma, childish as he may sometimes be, does not get bedtime stories every night at the ripe age of seventeen. He also knows, however, that they both are well-aware it is something akin to a tradition in the Phantomhive household. Their poor attempts at deception would be quite infuriating if they weren’t also clearly just meant to comfort Sebastian, making them somewhat annoyingly endearing.

Pretending to be fooled, he reads the story, and even makes voices — Ciel has outgrown his love for such theatrics, but Sebastian is a performer at heart, still. Not to mention Soma seems to actually enjoy that part of the storytelling, and Sebastian almost feels like he is caring for a young child, even if the boy is significantly too attentive, and never asks for the meaning of a word, and is so tall as he sits in his — mildly elevated — bed that he looks down rather than up at Sebastian. Despite all that, it is… quite pleasant.

Soma pretends to fall asleep eventually, Sebastian sees right through it but does not point it out, lest he burst into tears upon being told his attempts at helpful deceit are in vain. Not that he would — probably.

He’s about to send Agni a very unimpressed text — something along the lines of “How are YOU the better parent when you haven’t even taught Soma how to lie properly?” — when a string of notifications pop up. A photo, sent by Ciel, with four more text messages.

Little Blue Devil <3 here. now stop calling me. hope you had fun with sieglinde and soma. goodnight. world’s worst parent Sleep well. (:

Looking at the picture, a slightly blurry selfie of his son not even looking at the camera as he glares at Alois — his very luckily assigned roommate — and Elizabeth having a pillow fight — and how did she even get in their room? — Sebastian feels part of himself settle down.

He thinks he might survive four more days of multiple people trying to be his children while Ciel is away, as long as his boy is having fun out there.

#sebastian when ciel goes on a school trip he agreed to: these devils have torn my infant son away from me...#kuroshitsuji #black butler #sebastian michaelis #ciel phantomhive #sieglinde sullivan #soma asman kadar #my writing #dadbastian #dadbastianweek2023 #dadbastiandifferentkids

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hobidreams · 4 years ago

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january 1870.

what can you do? what power do you have?

pairing: joseon king!yoongi x reader genre: angst, drama words: 1.3k warning: this drabble contains a form of disordered eating.

moonlit throne index. this is drabble 28. start from the beginning?

“…uinyeo-nim…! …ease wake up…!”

“Can…hear us?”

The world comes back to you somehow piece by piece and all at once.

Words, hurried ones, pierce the haze of darkness that is thick in your mind, tugging you insistently to the surface. You think there are hands on you, taking your temperature from your forehead, checking your pulse, placing a pillow beneath your head. Part of you would like to keep your eyes shut for a little while longer, wanting to rest, but you cannot bear the worry in the familiar voices that call your name over and over and over. Wake up, you think, wake up.

Open your eyes.

In the dim light, the first thing you see is Scholar Park. His face has gone utterly pale, sweat beading down his brow as he frets, biting at a fingernail. But when he realizes you’ve surfaced, his eyes blow wide. He breathes an enormous sigh of relief that turns quickly into a half-delirious smile. “You’re awake!”

“S-Scholar Park…” You try to sit up and it’s a mistake. You feel aches all over; your limbs are slow as if they’re pinned down, made impossibly weighty with fatigue.

A warm hand lands on your shoulder, and you turn to see one of the younger uinyeo, Min-ji, by your side. “Please, stay on the bed, su-uinyeo-nim.”

You nod, settling back as you slowly blink, blink, blink. You don’t remember how you got here. You don’t remember what has happened to make you feel like this, like you’re hollowed out, weak. “But Min-ji, what—”

The door to your room bursts open. Wood scrapes harsh against wood, slamming into its frame.

Your incredulous eyes fall upon the king: the only man who could make such an entrance and demand every ounce of your attention.

“Jeonha!”

Immediately the other two in the room drop into deep bows.

“What the hell is going on here?” He stalks into the room, Eunuch Kim not far behind with concern etched on his features. “What happened?”

Scholar Park is slightly shriveling under the fury of the king’s glare but he manages to say, “we were walking to the library when uinyeo-nim suddenly collapsed. I immediately brought her here with the eunuchs, and called for another uinyeo to treat her. She awoke just a few minutes ago.”

“What?” He whips his head to the side. “You. Why did she collapse?”

Min-ji’s voice is so small as she replies, “I… believe it is fatigue b-brought on by m-malnutrition, jeonha.”

Then Min-ji is shrinking back too, for the king’s scowl grows infinitely at her words. He gives their meaning but a moment to settle in before he bristles. Bares his teeth.

“Let us be alone.”

“Jeonha…” Eunuch Kim starts. You can’t tell if he’s more worried for his charge or for you by the way he casts worried looks between you both.

“Alone.”

It is only after the door shuts behind the others that the king turns on you.

He walks to your bedside until he is close, but he doesn’t touch.

You stare at each other, your labored breaths the only sound in the space until he asks with a low tone, “you have not been eating?” Though he might sound angry, thoroughly annoyed in fact, you think there might be confusion there too. You are silent, so he continues. “Yet, when I ask, the cooks inform me that they have delivered your meals to you as I have instructed. So.” The syllable dips low, dangerous. “Who exactly is the liar here? Who shall get the punishment?”

You… did not realize he kept such a careful eye on you. How much should you reveal? What excuse could you come up with that could spare everyone?

“Not going to answer me? Then I shall have to call someone else. Jin-young. What would she tell me, hm?”

Pressing your lips together, you recognize his subtle look of triumph as you both know you could not drag the beloved cook into this. Your only option left is the truth.

“She… would say that I have... been asking for my meals to be uncooked. That I— I told her I wanted the ingredients to attempt to better my skills in the craft. But instead…” you scrunch the fabric of your skirt tight within your fingers. You take a deep breath, and then confess, “I have been distributing most of the grain, vegetables, and meats to those in town who are in need of it more than I.”

His scowl is so, so deep. “You... have been starving yourself instead?”

“I-I am eating as much as necessary, jeonha.” You don’t tell him that means two small bowls of rice porridge a day.

“Yet you collapsed.”

“I merely overworked myself today, that is all.”

“No. No, I do not accept that excuse. You collapsed. You fell unconscious, due to malnutrition.”

“But jeonha, the famine.” You push yourself onto your elbows. You need him to take you seriously, even as you wince from the action. “The people. The people have so much less than I. Often less than a single grain of rice to pass an entire day and much less any real sustenance to keep them alive. They— they are the truly malnourished here!”

“That is absolutely none of your concern.” Though he never raises his volume to a shout, his tone is no less intense, no less furious as he carefully articulates every word. Biting every damn truth at you. “You are not part of the royal family. You are not responsible for the people like this.”

Rare anger trickles into your veins as you fist your hands. You’ve backed down to him one too many times and this will not be one of them. “I need to do something! Am I meant to just watch them die, jeonha? To pretend that my life is perfect and lavish while I watch them suffer and struggle for want of nothing more than a hot meal?”

“Then would you rather die in exchange?!”

Your breath catches in shock. Your fury tampers down, simmering but not extinguished when faced with his overwhelming intensity, snapped at you as he wraps a firm hand around your arm.

Like a predator, he brings his face mere inches from yours. “I won’t hear of this anymore. You are not to do such things. Do not overstep your position.”

He squeezes you once before he pulls away and proceeds to leave completely, abandoning you to the absolute silence of your room.

You wait three pensive seconds before the door shuts before you let yourself collapse back onto the bed. What little strength you regained feels completely drained from you again. You didn’t mean for him to find out. You had no idea how he’d react but you never thought, never ever thought, that he would actually threaten your life like this. That harsh question repeats in your mind, the implications behind it more exhausting than any fatigue could ever be.

Silly you, to think there’d been a change in all these months. That things between you were progressing and getting back to a point where you could be comfortable with each other again. In the end, you were just deluding yourself. Letting yourself get caught up in the play-pretend that you could be the one to stand by the king’s side instead of the whore at his feet. (“What power do you have?” he asked you all those months ago, his voice abrupt, too coarse as he claimed you. You have none, as he has proved to you yet again. Not even enough to save yourself.)

#ficswithluv #btsghostie #yoongi x reader #min yoongi #yoongi angst #bts angst #bts imagines #bts scenarios #historical au #rain writes #moonlit throne #remember: there are two sides to every coin

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weknowrice · 5 years ago

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Review: MTC-8008 Aroma Professional Rice Cooker/ Multicooker

NOTE: As an Amazon Associate, We Know Rice earns from qualifying purchases. This post includes Amazon links throughout.

Cooking has never been this easy! The MTC-8008 Aroma turbo rice cooker makes cooking such a seamless and pleasing experience, owing to its Sauté-then-Simmer STS® and turbo convection technology. It’s like having your own personal chef that can cook anything from flawless rice to your favorite dish!

Is this multicooker for you? This review will tell you all there is to know about the MTC-8008. We will highlight the features that make the Aroma 16-cup rice cooker the ideal unit for your kitchen.

About the MTC-8008 Aroma Rice Cooker

MTC-8008 Aroma Professional Rice Cooker/Multicooker

ManufacturerAromaModel NumberMTC-8008ColorChampagneDimensions15.25 x 11 x 9 in. Weight8.4 lbMax Capacity16 cups (cooked) 8 cups (uncooked) Power Supply120 VPower875 WProduct AccessoriesRice measuring cup Rice spatula Bamboo spatula Soup ladle Steam tray

You’d be mistaken if you think that the MTC-8008 can only cook rice. This Aroma electric rice cooker is much more than that. It’s a multicooker that can cook a ton of other dishes! Whether it be Sauté-then-Simmer, slow cook, porridge, grains, soup, and even cake, this unit can cook it in a breeze.

As the rice cooks below, you can utilize the steam tray for healthy steaming of meat and vegetables. With the MTC-8008, you have one unit cooking your entire meal in a single cycle.

MTC-8008 Aroma Rice Cooker Benefits

Aroma Professional Rice Cooker 16-cup (cooked) — See more product details on Amazon

The MTC-8008 values your time. It has a Quick Rice feature that can cook rice in a pinch — perfect when you don’t have much time to spare but still want a healthy, home-cooked meal!

If you need to head out, you can also use the MTC-8008’s 15-hour delay timer. Just set the timer before you leave, and you’ll have freshly-cooked rice by the time you return! There’s no doubt that this professional rice cooker is perfect for individuals and families who are always on-the-go.

Cool Touch Technology

Unlike other rice cookers that heat up in its outer surface during the cooking process, the MTC-8008 is equipped with cool touch technology. It allows the exterior of the appliance to remain cool even during the cooking cycle.

That way, you don’t have to worry about leaving a steaming hot cooker on top of the counter. With the MTC-8008, you can touch, move, and carry the unit while it cooks your rice.

Turbo Convection

You’ve probably encountered having inedible, burnt rice at the bottom of the rice cooker. That’s due to the heating system in most conventional cookers, which are located at the bottom of the inner pan.

You don’t have to worry about wasting rice with the MTC-8008. It makes use of turbo convection technology, which circulates hot air around the device. This helps cook the rice evenly and much faster compared to regular rice cookers.

Spherical Inner Pot

To retain the rice quality from top to bottom, the MTC-8008 makes use of a spherical inner pot. This concave design allows for better distribution of heat and moisture during the cooking cycle, which inevitably results in evenly-cooked and flawless rice.

Meal Versatility

The possibilities are endless with the MTC-8008 Aroma Professional Rice Cooker! Not only can it serve tasty, perfect rice, but it can also be your personal chef that can prepare a full meal from starters to dessert!

There are 13 different functions available, namely: brown rice, steam, soup, slow cook, sauté-then-simmer STS, reheat, quick rice, porridge, keep warm, grains, delay timer, cake, and white rice. Whether your craving for soup, steamed vegetables, cake, or yogurt, the MTC-8008 is your cooking companion.

Sauté-then-Simmer STS® Technology

The MTC-8008 features patented Sauté-then-Simmer STS ® technology. With this function, you are provided with high-heat sautéing, followed by a simmer after adding liquid.

This multi-cooker also allows you to cook single-bowl meals, thanks to its built-in steam tray where you can steam vegetables and meat while the rice is cooking below.

15-Hour Delay Timer

With the Aroma Rice Cooker’s 15-hour delay timer, you can have freshly-cooked and ready-to-serve rice any time! This feature allows you to fill the inner pan with up to 8 cups of uncooked rice and set the cooking cycle to begin at a later time.

We all know the hassle of preparing your dinner after a tiring day at work. But with the MTC-8008, you can now automize your rice cooker to start the cooking cycle before you arrive so that you can have newly-cooked rice the moment you get home.

What People Are Saying About It

The MTC-8008 Aroma Professional Rice Cooker/ Multicooker is your kitchen pal. With this unit, cooking will never again feel like a chore. Instead, you can start creating chef-inspired meals as easy as possible.

"This professional rice cooker makes my life easier. The quality is great. Keeps food warm for as long as you need. I can prepare the rice early in the day and schedule it to be ready in the evening. Definitely worth it."

Shirley Verified Purchaser of the MTC-8008

With all its functions and features, there’s no doubt as to how it gained its renowned reputation as “America’s #1 Rice Cooker.” Although pricey, you’re certainly getting your money’s worth. It’s like having your very own personal chef at the price of a multi-functional and impressive rice cooker.

Where to Buy the Aroma MTC-8008

MTC-8008 Aroma Turbo Convection Multicooker

Check Price on Amazon

Amazon has named the MTC-8008 as “America’s #1 Rice Cooker.” It holds a place in two categories in Amazon’s Best Sellers Rank, coming in at #126 in the Rice Cookers Category, and #71,846 in Kitchen and Dining. You can find the best deals here.

The MTC-8008 works and looks like new and is backed by a warranty. If you purchase the Aroma Housewares rice cooker on Amazon, you can request for a manufacturer’s warranty from customer service.

Have you recently purchased the MTC-8008 Aroma Professional Rice Cooker/ Multicooker? Feel free to share your thoughts and experiences in the comments box down below!

Price

Functionality

Quality

Summary

For its price, the MTC-8008 offers a wide range of features that will help make the cooking experience more worthwhile. Its quality and 13 high-functional features make this unit a great investment for you and your family.

Total Rating

9.7

The post Review: MTC-8008 Aroma Professional Rice Cooker/ Multicooker appeared first on We Know Rice.

source https://www.weknowrice.com/aroma/review-mtc-8008-aroma-professional-rice-cooker-multicooker/?utm_source=rss&utm_medium=rss&utm_campaign=review-mtc-8008-aroma-professional-rice-cooker-multicooker

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wsmith215 · 4 years ago

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Instant Pot Chicken and Rice with Vegetables – WellPlated.com

Let’s add a bright burst of sunshine to our lives with golden Instant Pot Chicken and Rice! Creamy brown rice cooked with juicy chicken, fresh vegetables, and warm, golden spices, this is a healthy one-pan meal that is sure to be awarded the highest levels of praise in your household.

The ingredients in this chicken and rice are simple. The prep is shockingly easy. And the result? Rich, complex flavors that have Ben and myself squabbling over the leftovers!

This chicken and rice is one of the recipes I cook most. It reheats like a champ, the warm spices give the rice a captivating and comforting aroma and taste, and the pressure cooker leaves me with just one pot to clean in the end.

With its healthy servings of lean protein, vegetables, and whole grains, this recipe is also one I feel excellent adding to my diet anytime I’m craving it (which is often).

I suspect you will too.

What Makes This Instant Pot Chicken and Rice Special?

What sets this chicken and rice apart from similar recipes you may have tried is its special blend of spices.

Often called “golden” spices, the blend of cumin, turmeric, and coriander, along with fresh ginger, in this recipe is a popular combination found in cuisines around the world.

These spices are known for their healing properties. They also taste phenomenal together.

Rather than a “hot” spicy, what you’ll taste here are spices that are aromatic, deep, nourishing, and slightly earthy. They are considered by many to offer anti-inflammatory and immune-boosting properties (especially turmeric). These spices are also lookers! They give the rice a unique and beautiful sunny yellow color.

Sunshine, an immunity boost, AND an easy, all-in-one recipe that’s so tasty, you’ll be fighting your family for the leftovers (if there are any). SOLD!

How to Cook Instant Pot Chicken and Rice

This Instant Pot chicken and rice is wonderful, vibrant, filling, and incredibly good for you all at the same time.

It’s a case study for the weeknight meal magic that occurs when fresh ingredients—garlic, ginger, and whatever veggies are lurking in your drawer—meet kitchen staples, which for me include dry whole grains like brown rice and a well-stocked spice cabinet.

Having spices on hand makes almost any recipe attainable! They are a worthy investment.

The IngredientsChicken. In addition to being high in protein and low in calories, boneless, skinless chicken breasts also take on all the wonderful flavors in this recipe and become perfectly tender.Brown Rice. I made this an Instant Pot chicken and brown rice recipe for the added nutrition boost. Brown rice has more fiber than white rice, so it helps make it more filling.Carrots + Bell Peppers. Colorful and healthy additions that also add delicious flavor.Frozen Peas. For an easy extra dose of veggies, I tossed in a bag of frozen peas. They’re tasty and packed with protein and fiber.Ginger + Garlic. Flavor boosters for our chicken and rice dish.Spices. As mentioned above, cumin, turmeric, and coriander are the stars of this dish and help give it deep, rich, and memorable flavor.Almond Milk. My secret to making this recipe taste richer and more satisfying. If you prefer not to use almond milk, I suggest using unsalted chicken broth, which is still flavorful. I do not recommend regular dairy milk, as it may curdle. Blends of coconut milk and almond milk that are sold in the refrigerated section will work fine (I’ve made the recipe this way many times), as will cashew milk. The DirectionsSauté the onion with the oil in the Instant Pot. Add the rice, vegetables, garlic, ginger, and spices. Stir until the spices are incorporated. Splash in some of the almond milk, and remove any food stuck to the bottom of the pot.Add the remaining liquid and lay the chicken on top.Cook on HIGH pressure for 20 minutes. Let naturally release for 15 minutes, then vent any remaining pressure.Dice or shred the chicken, then return to the pot with the peas. Top with cilantro, and DIG IN!

Tips for the Best Instant Pot Chicken and Rice

Whether you’re an Instant Pot pro or novice, these tips will ensure you make the best Instant Pot chicken and rice (and any other Instant Pot recipe) every single time.

Cut Vegetables Larger Than You Think. The Instant Pot has a way of obliterating fresh vegetables. To combat this, leave your vegetables in fairly large pieces so that they don’t overcook as easily. The vegetables will still be pretty soft, but they shouldn’t completely turn. to mush.Don’t Use Frozen Chicken Unless The Recipe Says It’s OK. While you can put frozen chicken in the Instant Pot, I don’t recommend it for this recipe. Since you cook the rice and meat in the Instant Pot at the same time, it’s important for the chicken to be thawed first so the cook time is the same.Add Liquid of Some Kind. You do not need to add water to the Instant Pot when cooking chicken BUT you do need to add some type of liquid to avoid the dreaded “BURN” warning. For this recipe, I used almond milk. Low sodium chicken broth is another good option.Scrape Before Sealing. Before you seal your Instant Pot, make sure you scrape the bottom to remove any pieces of stuck-on food leftover after sauteing. These pieces of food can trigger a “BURN” warning during cooking.Rinse the Rice. Make sure you rinse your rice before starting the recipe to remove excess starch and keep it from becoming sticky (and again, to avoid the “BURN”). Do NOT use instant rice for this recipe, as it will turn to mush.Don’t Overcook the Chicken. How long you cook chicken breast in the Instant Pot will differ slightly based on the recipe, but it’s very important that you don’t overcook it. Overcooked chicken breast can become tough and dry. I found 20 minutes on HIGH pressure to be the perfect amount of time for the chicken breast to cook through and the rice to become tender.

If you’d like more tips on cooking chicken in the Instant Pot, check out my complete guide to Instant Pot Chicken.

Recipe VariationsTo Make on the Stovetop. See directions in the recipe notes below (I have not tested this method, but I am sharing my best guess).To Make in the Slow Cooker. Check out this top-rated Crock Pot Chicken and Rice recipe.Instant Pot Mexican Chicken and Rice. Try this equally simple and delicious Instant Pot Mexican Casserole. Instant Pot Chicken and Rice Storage TipsTo Store. Store leftovers in an airtight storage container in the refrigerator for up to 4 days.To Reheat. Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You can also reheat this recipe in the microwave.To Freeze. Place chicken and rice in an airtight freezer-safe storage container and freeze for up to 3 months. Let thaw in the refrigerator overnight before reheating.

What to Serve with Instant Pot Chicken and RiceOther Flavorful Instant Pot Chicken Recipes

Recommended Tools to Make Instant Pot Golden Chicken and Rice

: 6 servings, about 10 cups

This easy, healthy Instant Pot Chicken and Rice recipe features moist chicken, brown rice, fresh veggies, and warm, golden spices cooked to perfection. A simple, one-pot meal the whole family will love!

2 teaspoons coconut oil 1 small yellow onion — diced 1 1/2 cups uncooked long grain brown rice — RINSED* 3 large carrots — peeled and cut into diagonal, 3/4-inch-thick slices 2 large red bell peppers — cut into wide strips (about 3/4 inch), halved if long 3 cloves garlic — minced (about 1 tablespoon) 1 tablespoon minced fresh ginger — or substitute 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon kosher salt 1/2 teaspoon ground turmeric 1/4 teaspoon ground coriander 1 cup unsweetened almond milk — or unsalted chicken broth 1 1/2 pounds boneless skinless chicken breasts 1 cup frozen peas — thawed Chopped fresh cilantro — for serving

Set a 6-quart or larger Instant Pot to SAUTE mode. Add the coconut oil. Once hot and shimmering, add the onion and cook, stirring occasionally, until beginning to soften, about 4 minutes.

Add the rinsed brown rice, carrot, red pepper, garlic, ginger, cumin, salt, turmeric, and coriander. Stir to coat the rice in the oil and spices and cook until very fragrant, about 1 minute. Stir in a splash of the almond milk. Scrape a spoon along the bottom to make sure there are no stuck-on bits of food. Stir in the remaining almond milk. Arrange the chicken breasts in a single layer on top.

Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 15 minutes, and then vent to release remaining pressure.

Uncover and remove the chicken breasts to a cutting board. Dice or shred with two forks and return to the pot. Add the peas and stir to combine. Taste and adjust seasonings as desired. Serve hot, topped with cilantro.

IMPORTANT NOTE: I have made this recipe successfully dozens of times and have yet to ever see the Instant Pot issue a burn warning while cooking it. MANY (the vast majority) of readers have found the same success. A few readers, however, have reported receiving a burn error. To avoid this, be sure to rinse your rice before adding it to the Instant Pot. Also, ensure that no food is stuck to the bottom of the Instant Pot prior to sealing the lid and starting the cook time. Liquid also matters. Some readers have reported using full fat coconut milk in this recipe with delicious success and no burn warning, though as far as liquid options, I think it is the most risky; I personally have not tested the recipe with full fat coconut milk. *Do not use instant rice, as it will not hold up in the pressure cooker. I also cannot recommend white, basmati, or any other type of rice or quinoa, as I have not tested the recipe this way. Cooking times and liquid ratios can vary between types of grains. For best results, long grain brown rice is the way to go (and it is delicious!).To Make on the Stovetop: **Please note that I have not tested this method yet; this is my best guess, but it may not be accurate.** In a large saucepan or Dutch oven, melt the coconut oil over medium high. Cut the chicken into bite-size pieces and sauté until cooked through. Remove to a plate and set aside. Add an additional 2 teaspoons coconut oil to the pot. Once hot and shimmering, add the onions and cook, stirring occasionally, until beginning to soften, about 4 minutes. Continue with step 2 as written, but do not add the chicken. Turn the heat to low, cover the pan, and let cook until the rice is done, about 40 minutes. Stir in the reserved chicken and peas, and then serve with cilantro and toasted coconut.Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw in the refrigerator overnight. Reheat gently in the microwave.

Course: Main Course

Cuisine: American

Keyword: Easy Instant Pot Recipe, Golden Instant Pot Chicken and Rice

Nutrition InformationAmount per serving (1 (of 6), about 1 1/2 cups) — Calories: 375, Fat: 7g, Saturated Fat: 2g, Cholesterol: 73mg, Potassium: 802mg, Carbohydrates: 47g, Fiber: 5g, Sugar: 6g, Protein: 30g, Vitamin A: 6556%, Vitamin C: 65%, Calcium: 95%, Iron: 2%

I originally shared this post in 2018. In 2020, updated photos were added. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

Source link

The post Instant Pot Chicken and Rice with Vegetables – WellPlated.com appeared first on The Bleak Report.

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ynsespoir · 5 years ago

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Mexican Stuffed Bell Peppers

Light and healthy Mexican Stuffed Bell Peppers filled with seasoned ground turkey, brown rice, corn and black beans all topped with melted cheese!

Oh how I LOVE stuffed veggies and these bell peppers are delicious! Not only are they super easy to make, but they’re even more fun to serve. Mexican stuffed bell peppers are a delicious combination of simple ingredients like lean ground turkey, brown rice, a variety of spices, corn and black beans all stuffed into tender bell peppers, doesn’t get much tastier than that!

Truth be told this is essentially the same filling I use in my turkey taco lettuce cups

I seriously love that recipe so much that I knew it would be the perfect filling for all these bell peppers! I did throw in some brown rice to make this more of a complete meal along with some gooey Monterey Jack cheese, but feel free to swap out the brown rice for either white rice, quinoa or skip the grains altogether for a lower carb meal!

INGREDIENTS YOU’LL NEED:

Bell peppers – choose any assortment of colors you’d like! I also like to choose peppers that are all about the same size.

Ground turkey – I used lean ground turkey to keep this as healthy as possible, but you could of course use ground beef, ground or shredded chicken, OR feel free to leave the meat out entirely to keep this vegetarian!

Brown rice – added rice just makes this a much more filling dish and did you know you can easily use your Instant Pot to make PERFECTLY cooked brown rice every single time! You can also swap the rice for quinoa, cauliflower rice or simply leave it out altogether.

Chopped onion

Fresh garlic

Tomatoes and SALSA – yes adding salsa is a must in this recipe and it even adds an extra layer of flavor! I add about one cup of salsa in the turkey mixture while reserving a 1/2 cup to spoon on top of the peppers right before baking.

Black beans and corn – you can use fresh or frozen corn and, of course, make sure to drain and rinse the black beans before adding into the turkey mixture.

Taco seasonings – an assortment of spices like chili powder, cumin and oregano.

CHEESE – I topped these peppers with Monterey Jack cheese, but feel free to use any type of shredded cheese you’d like!

Yes I realize this seems like A LOT of ingredients, but trust me when I say they are totally worth it and I promise you’ll thank me later!

HOW TO MAKE MEXICAN STUFFED BELL PEPPERS:

Make the turkey filling. Sauté your onion and garlic, brown the meat, add your seasonings and mix in the rest of the ingredients! So easy right?? Everything cooked right in one pan for an easy weeknight meal

Stuff the peppers. Slice the tops of the bell peppers off, scoop out the ribs and seeds then stuff generously with the turkey filling. Arrange the peppers in a baking dish, top with additional salsa and pour about a cup of water in the bottom of the dish and cover with foil. The water is important to help the peppers steam while baking in the oven.

Bake! Pop your stuffed peppers in the oven for about 35 minutes, until peppers are nice and tender, then remove the foil and top with shredded cheese. Bake an additional 5 minutes until cheese is melted and bubbly!

Additional toppings. Feel free to top these cheesy peppers with additional cilantro then serve fresh out of the oven with some avocado slices, sour cream and additional salsa. You can also add some heat to these with some slices of jalapeño!

Stuffed peppers also re-heat really well so they’re perfect for meal prep and they also make for a great freezer meal! Simply store them in a sealed container for up to 3 months in your freezer and thaw overnight when you’re ready to bake.

Hope you all enjoy these Mexican Stuffed Bell Peppers as much as we did and if you do decide to make this or any other Eat Yourself Skinny recipe, please make sure to tag me on Instagram so I can see all the yummy things you’re eating!

Mexican Stuffed Bell Peppers

Serves: 6 Servings

Ingredients

6 bell peppers, any color

1 Tbsp olive oil

½ medium onion, chopped

2 cloves garlic, minced

1 lb lean ground turkey

1½ tsp chili powder

1 tsp cumin

1 tsp dried oregano

½ tsp salt

1 (15 oz) can diced tomatoes

1½ cups salsa, divided

1½ cups cooked brown rice (3/4 cup uncooked)

1 cup fresh or frozen corn

1 (15 oz) can black beans, drained and rinsed

2 Tbsp chopped cilantro + more for topping

1 cup shredded Monterey Jack cheese (or cheese of your choice)

Instructions

Preheat oven to 375 degrees F.

Trim the tops of each bell pepper and scoop out the ribs and seeds. Set aside.

In a large skillet over medium heat, drizzle olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add ground turkey and cook until crumbled and slightly brown, draining excess liquid as necessary. Add chili powder, cumin, oregano and salt and continue cooking until turkey is browned and completely cooked.

Stir in tomatoes, 1 cup salsa (reserving a ½ cup for later), rice, corn, black beans, salsa and cilantro. Cook about 5 more minutes until heated through.

Divide turkey rice mixture among each bell pepper and arrange in a 9x13-inch baking dish and spoon the reserved salsa over top of each pepper.

Pour about one cup of water in the bottom of the dish, to help steam the peppers, cover with foil and bake for about 35 minutes, until peppers are tender. Remove foil, top with cheese and bake an additional 5 minutes until cheese is melted and bubbly.

Top with additional cilantro, serve and enjoy!

Nutritional Information

Serving Size: 1 stuffed bell pepper • Calories: 378 • Fat: 10.2 g • Saturated Fat: 4.3 g • Carbs: 44.5 g • Fiber: 9.6 g • Protein: 30.3 g • Sugar: 9.6 g

3.5.3218

The post Mexican Stuffed Bell Peppers appeared first on Eat Yourself Skinny.

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everything-heathy · 7 years ago

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Re: The Following Weight Loss Tips (stay tuned)

I have been on a weight loss plateau for a looong time. No matter what healthy changes I made, I couldn't shake even a single pound. Instead, if I'd indulge a little for a day or two, I'd gain even more weight. Here I was working my butt off to lose weight, but instead of making progress, I'd backslide even with minor cheat meals. It was discouraging to say the least. On paper, I should have been dropping pounds like flies, as the saying goes. I was - jogging two miles a day - lifting weights at the gym to my max capability - yet the weight I gained wasn't due to increased muscle mass - drinking 64 oz a day with no additives - NEVER drinking soda (regular or diet) - eating 1,000 calories less than the calories burned for the day (I'd keep track and log and measure everything every day with my Fitbit and the Fitbit app) - drinking green tea religiously - exercising a few minutes every day using my own weight as resistance, such as planks - drinking daily smoothies with power greens, berries, pasteurized eggs, almond milk, flax seed, bananas, etc. Gluten (found in anything that comes from wheat, barley, or rye) would trigger major depressive episodes and a host of other problems, so I'd avoid it like the plague. That means I wasn't eating - bread - pasta made from whole wheat or white flour or even veggie pasta with gluten added as a binder - normal pizza (it had to have a gluten-free crust) - cake - cookies - pie - the crust of cheesecake - Chinese noodles and wontons (usually made with regular flour) I started to feel the effects of overtraining and how it can cause adrenal fatigue, so I cut out foods that would aggravate that. That meant I avoided foods that would trigger the adrenals to have to manufacture and release adrenaline unnecessarily, so I avoided anything with a higher glycemic index/load, such as - refined sugar - unrefined sugar - honey - agave nectar - white rice - maple syrup (natural or made with mostly corn syrup) - tea - more than one cup of coffee - artificial sweeteners - fruit juice of any kind - dried fruit (dried cranberries were my weakness, but most add sugar, and dried fruit concentrates even natural sugars) - any chocolate with less than 70% cocoa (dark chocolate IS good for you - in moderation) If you have to sweeten something up a little just like I do, use stevia and erythritol, as unprocessed as possible. They are natural, are the next best thing as far as taste, and have no glycemic impact/load. I have to allow myself to have a little bit of sweetness in my oatmeal and smoothies or anything else that I'd feel deprived without. It doesn't cause that blood sugar high and crash or increase appetite as any other sweetener would. I'll talk more about that later in my tips. Because of the overtraining, I was packing my body with macronutrients, eating everything from salmon, black beans, eggs, oatmeal, broccoli, rice, kale, mixed berries, broccoli, mixed salad greens, olive oil, lettuce, carrots, quinoa, flax seed, plain nonfat yogurt, ricotta cheese, unsweetened almond milk, bananas, etc. while still keeping at 1,000 calories less than I burned. Between that and getting sufficient sleep at night, I was feeling pretty good, but I STILL was not losing any weight. Rather, I'd still gain with any nutritional indiscretion. HERE IS THE PART WHERE I SUDDENLY STARTED LOSING WEIGHT. I've finally lost between 7 to 10 pounds and am going strong, which isn't a lot, but I've shattered the plateau and finally started dropping pounds like flies. I don't have a lot of weight loss tips yet, but what I do have is working, so it's all that's really needed. I'll also add tips as I come across them. In your quest for weight loss, you can pick and choose what works for you, though the obvious ones that you can't do without in moderation, are - get adequate sleep - exercise a couple of times a week, even if it's only a little bit - reduce sugar intake, even if you're still staying under your desired calorie intake - cut out anything sugar free that uses artificial sweeteners - CUT OUT ALL SODA, regular or diet - cut back on refined foods - increase water intake - burn more calories a day than you consume, even if the gap is minimal - eat at least something every every day with some nutrition (A carrot stick? A teaspoon of brown rice? A piece of cheese? A tablespoon of peanut butter? A reasonably small square of dark chocolate? A yogurt? Fish? Eggs? Lean red meat? Chicken? Milk? Whole grain cereal with minimal added sugar? Oatmeal? A handful of nuts? An orange or apple? If feeling really adventurous and committed, a tasty smoothie with frozen berries, and/or mango, pineapple, bananas, protein powder, cherries, peaches, etc. to add flavor to your kale, mixed salad greens, almond milk and/or uncooked stir fry veggies? Surely there's something in that list that you'd like, and thinking you're covering that by eating cake or pizza doesn't count. 😊) - reduce juice intake Those are the ones I can think of off the top of my head, though I'm sure there are more. Don't completely deprive yourself of things you like to eat unless they cause a bad reaction to your health, such as food allergies or diabetes, or you won't stick with the lifestyle change. If you do indulge, just keep it in moderation. Find an exercise activity that you enjoy so you'll stick with it. I hope this helps you, and I wish you a HAPPY LOSING! You CAN do it!

#fitspo #fitspiration #lose weight #weight loss tips #weight loss #a couple more weight loss tips to come

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guideseeder67-blog · 5 years ago

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Healing Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice

Jan 02

This vegetarian Thai green curry is made with chickpeas, ginger, garlic, turmeric, green curry paste, and lemongrass. The ultimate bowl of healthy comfort food to eat when you’re feeling under the weather. Served with a delicious coconut infused brown rice!

You know that feeling when you start getting a little sick — the feeling that something just isn’t quite right? Well, I have that right now. A slight fever crept in and my glands started to swell. Immediately I could tell that my body needed rest and a healthy dose of anti-inflammatory, disease-fighting food.

So of course, Thai green curry was on the dinner menu.

And guess what? It works. I make this recipe and my healing chicken soup every single time I’m sick. The next day I wake up feeling a little better. Thus, this recipe was crowned the name ‘healing thai green curry’… with a few other descriptors in there too, I suppose.

Before we get into just how amazing and incredible this recipe is, I want to let you know that 1) you don’t absolutely need to have lemongrass to make this dish fabulous and b) I need you to make this recipe immediately. I SAID IMMEDIATELY. OK?

Besides being vegan and gluten free, this comforting Thai green curry is filled with the most delicious flavor combination I think I’ve ever tasted. I could proclaim my love for it over and over again, and if you trust me for recipes, then you know you need to make it too.

And here’s what else is awesome: It truly is filled with heaps of anti-inflammatory good-for-you spices and herbs:

Garlic: Studies have actually found it to be effective against fighting colds. It also has been known to fight infections naturally. I actually eat a clove raw when I feel sick. Tony thinks it’s weird because he’s the one who has to kiss me.

Ginger: A true tummy tamer aka really good for when you have an upset stomach. Put it in your smoothie or put it in this curry.

Lemongrass: The leaves of this plant are often used to make medicine. Its oil is often used in aromatherapy too. Check out how else lemongrass is commonly used here. I love the flavor it gives this curry and I promise you will too. Of course, you can always leave it out if it’s unavailable to you or if you don’t like it.

Turmeric: Super trendy for the past year or two, but always delicious and a known anti-inflammatory spice. I love the brightness it adds to this dish. I recommend using fresh turmeric.

Thai Green Curry Paste: You can get this at most grocery stores, but if they don’t have it — you can order it from Amazon.

So what are you waiting for? It’s time to make this fabulous dish. I love to do it for meal prep and cook everything up on a Sunday for myself, then divide into containers. I’ve also included an easy recipe for a delicious toasted coconut brown rice that I think pairs well with the curry.

I hope you all enjoy this dish as much as I do! It’s a new favorite of mine. If you make this recipe, be sure to rate the recipe and leave a comment below, or take a pic, upload it to Instagram and tag #ambitiouskitchen! xoxo love you guys.

THAI GREEN CURRY RECIPE VIDEO

Healing Lemongrass Chickpea Thai Green Curry

Author: Monique of AmbitiousKitchen.com

Nutrition Information

Serving size: 1/4th of recipe (includes rice)

Calories: 389

Fat: 12.7g

Carbohydrates: 42.1g

Sugar: 5.1g

Fiber: 11.5g

Protein: 12.2g

Recipe type: dinner, vegetarian, vegan, gluten free

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

For the brown rice:

1 teaspoon coconut oil

1 cup uncooked short grain brown rice

For the Thai green curry:

2 teaspoons olive oil or coconut oil

3 cloves garlic, minced

3/4 cup diced green onion

2 stalks lemongrass, tender white inner bulb only, minced

1 heaping cup diced carrots (about 3 large carrots)

1 tablespoon freshly minced ginger

3 tablespoons finely diced fresh basil

2 tablespoons green curry paste

1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)

1 (15 oounce) can lite coconut milk

1/2 cup vegetarian broth (or water)

1 (15 ounce) can chickpeas, rinsed and drained

1 tablespoon gluten free soy sauce (or coconut aminos)

1 lime, juiced

1/2 teaspoon salt, plus more to taste

1 red bell pepper, thinly sliced

1 cup frozen peas

To garnish: Cilantro, green onion & hot sauce

To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 minutes until fragrant. Next and 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes.

Heat oil in a large pot over medium high heat. Once oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minute until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.

Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender. Right before serving, stir in frozen peas. Taste and adjust seasonings as necessary.

Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce if you like things spicy. Serves 4.

*You can leave out the lemongrass and still get fabulous flavor! I know it can be difficult to find. I usually get mine from Whole Foods.

If you'd like more protein in this dish, add another can of chickpeas, or if you aren't vegetarian/vegan, you can add 1/2 pound of chopped cooked chicken breast.

3.5.3251

PIN THIS CURRY RECIPE:

Source: https://www.ambitiouskitchen.com/healing-lemongrass-chickpea-thai-green-curry/

#read more #see more #check it out #interesting #learn more

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ideahood58-blog · 5 years ago

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Want to Make Restaurant-Level Pizza at Home? Here Are the Pro Tools to Buy

Unless you’re living the dream and have a wood-fired oven in your backyard, pizza made at home rarely seems to taste as good as the pizza from that local artisan pizza shop. Perfectly topped, perfectly crispy, perfectly divided pizza with perfectly melted cheese can feel out of reach for even the most adept gourmand hobbyist.

There’s at least one good reason for that: Home ovens typically only go as high as 550 degrees, which is 250 degrees lower than recommended for making crispy pies. But before you go building a brick oven, know that there are also tools that can help you reach pizzaiolo-level pizza. Here, pizza experts tell us their favorite products (to save you from springing for a pallet of bricks from Home Depot).

A baking stone

The very first kitchen addition you’ll need is a baking stone, in lieu of a basic aluminum pan or sheet. “Aluminum is not a good conductor of heat — your pizza won’t be crispy at all,” says Joe Beddia, head pizza chef at Philly’s Pizzeria Beddia (set to reopen in spring) and author of Pizza Camp. “You want something that’s able to absorb and conduct heat.”

Beddia recommends The New York Bakers’ baking stone, as it is a little thicker than your average stone, is made from cordierite (the same material used to make a kilns), and comes in two sizes. “I like having a stone that is the size of the shelf in my oven,” says Beddia. “I don’t have a fancy oven or anything, and I can make the same pizza at home as I make in my restaurant.”

Buy The New York Bakers A Great Baking Stone, $59.99

… or a pizza steel

Instead of a baking stone, Anthony Falco, former head pizza chef at Roberta’s in New York and now an “international pizza consultant,” suggests using a baking steel — which transfers heat a little more quickly than a ceramic or cordierite stone — while putting a ceramic baking stone on the rack above it, to make an oven inside of an oven. “The heat will travel up and hit the top stone and it creates a sort of hot box,” says Falco. If your oven has a broiler, that will work just as well, as long as you have either a preheated steel or a stone underneath your pies.

One tip, whether you use a stone or steel: For a crispy crust, Beddia recommends preheating the stone or steel for 45 minutes at 550 degrees, or as high as your oven will go.

Buy The Original Baking Steel, $79

Baking Steel pizza steels

Baking Steel

A pizza peel

So how do you go about getting your beautiful pizza dough onto the stone, especially when you’ve just preheated it to over 500 degrees? Up your game with a pizza peel. “You stretch your dough, lay it on the pizza peel, dress it, and that’s what you use to transfer the pizza onto your preheated baking steel,” says Mark Bello of the pizza peel’s utility.

Mark and Jenny Bello teach pizza-making courses at Pizza School NYC, a school and shop on New York’s Lower East Side. For their peels, they recommend buying from Epicurean.

“Rather than being an actual piece of wood, [Epicurean’s pizza peel] is a wood composite,” says Bello. That’s because Epicurean, based in Wisconsin, started out making eco-friendly skateparks, and eventually began using their leftover materials to make kitchen supplies. “[Epicurean peels] don’t warp like wood pizza peels,” he says. “They’re a lot thinner. They don’t absorb smells. And they can go in the dishwasher.”

Buy Epicurean Pizza Peel, $37

Metal is another option. Giorgia Caporuscio of Keste in New York City prefers metal pizza peels from Gi.Metal, an Italian pizza tools manufacturer, because they’re easy to clean, and also really light. This is essential to consider before you start loading up your stretched dough with toppings, as uncooked pizza can get pretty heavy pretty fast. The lightness of the Gi.Metal peel, Caporuscio said, is a major advantage when you’re sliding pizzas in and out of an oven all day — “then you don’t get so tired.” (That said, they are rather pricey.)

Buy Gi.Metal Perforated Rectangular Pizza Peel, $566.50

Epicurean pizza peel

Epicurean

Rice flour

It’s not a tool per se, but don’t forget to sprinkle your peel liberally with flour before you begin building your pie. “At home, the hardest thing is stretching the pizza and getting it into the oven off of the pizza peel,” Daniela Moreira of Timber Pizza in D.C. says. “Rice flour is the slickest flour and will change that!” The 2017 Eater Young Gun buys Florida Crystal rice flour in bulk for the restaurant, though she says that Bob’s Red Mill rice flour is a perfectly reasonable substitute for at-home cooks.

Buy Florida Crystals Long Grain Brown Rice Flour, $9.95 for five pounds

A professional-grade pizza cutter

Your pizza’s in the oven. It smells great. It looks great. So you take it out with your fancy new pizza peel. But you’re not likely to tear into it with your bare teeth (though no one would blame you if you did). There are many different kinds of pizza cutters: see-saw blades, pizza wheels with circular handles, pizza wheels with straight handles, pizza wheels shaped like bikes. The Bellos recommend the Dexter-Russell P177A not just because the model number looks like the word “pizza,” but because it’s sharp and sturdy.

Buy Dexter Russell P177A 4" Pizza Cutter, $24.99

Falco, on the other hand, recommends Quality By Liones’ single wheel SpeedKnife. “There are shit cutters and then there is one good one. We were dying with shitty pizza cutters,” he says of the early days at Roberta’s. “The shitty ones are made with a screw in the center and the wiggle from the screw becomes more pronounced over time,” says Falco, whereas the $20 SpeedKnife is well-built with ergonomic ball bearings.

Buy Quality by Liones SpeedKnife Single Wheel Pizza Cutter, $19.99

SpeedKnife single wheel pizza cutter

Quality by Liones

With a durable pizza cutter, an easy pizza peel, and a heat-friendly baking steel or stone, you’ll be as close to Italian-chef’s-kiss pizza as the experts. Just keep in mind, says Falco, a good pizza requires more than just the right tools (“only buying Air Jordans isn’t going to help me dunk,” as he put it) — don’t forget to get great ingredients, too.

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Source: https://www.eater.com/2018/10/5/17932410/homemade-pizza-tools-home-cooking

#read more #see more #check it out #interesting #learn more

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dashlung62-blog · 5 years ago

Text

Healing Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice

Jan 02

So of course, Thai green curry was on the dinner menu.

And here’s what else is awesome: It truly is filled with heaps of anti-inflammatory good-for-you spices and herbs:

Ginger: A true tummy tamer aka really good for when you have an upset stomach. Put it in your smoothie or put it in this curry.

Turmeric: Super trendy for the past year or two, but always delicious and a known anti-inflammatory spice. I love the brightness it adds to this dish. I recommend using fresh turmeric.

Thai Green Curry Paste: You can get this at most grocery stores, but if they don’t have it — you can order it from Amazon.

THAI GREEN CURRY RECIPE VIDEO

Healing Lemongrass Chickpea Thai Green Curry

Author: Monique of AmbitiousKitchen.com

Nutrition Information

Serving size: 1/4th of recipe (includes rice)

Calories: 389

Fat: 12.7g

Carbohydrates: 42.1g

Sugar: 5.1g

Fiber: 11.5g

Protein: 12.2g

Recipe type: dinner, vegetarian, vegan, gluten free

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

For the brown rice:

1 teaspoon coconut oil

1 cup uncooked short grain brown rice

For the Thai green curry:

2 teaspoons olive oil or coconut oil

3 cloves garlic, minced

3/4 cup diced green onion

2 stalks lemongrass, tender white inner bulb only, minced

1 heaping cup diced carrots (about 3 large carrots)

1 tablespoon freshly minced ginger

3 tablespoons finely diced fresh basil

2 tablespoons green curry paste

1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)

1 (15 oounce) can lite coconut milk

1/2 cup vegetarian broth (or water)

1 (15 ounce) can chickpeas, rinsed and drained

1 tablespoon gluten free soy sauce (or coconut aminos)

1 lime, juiced

1/2 teaspoon salt, plus more to taste

1 red bell pepper, thinly sliced

1 cup frozen peas

To garnish: Cilantro, green onion & hot sauce

Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce if you like things spicy. Serves 4.

*You can leave out the lemongrass and still get fabulous flavor! I know it can be difficult to find. I usually get mine from Whole Foods.

If you'd like more protein in this dish, add another can of chickpeas, or if you aren't vegetarian/vegan, you can add 1/2 pound of chopped cooked chicken breast.

3.5.3251

PIN THIS CURRY RECIPE:

Source: https://www.ambitiouskitchen.com/healing-lemongrass-chickpea-thai-green-curry/

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rollcough9-blog · 5 years ago

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Quinoa Fried Rice with Chicken and Vegetables

I’m a nightmare when it comes to eating fried rice. I will silently pick through the pile (which always seems to be 95% rice, 5% everything else) and fish out every last morsel of vegetables, chicken, shrimp, and egg in an attempt to create my ideal ratio of grains to goodies. Feel free to call me out; I’m not ashamed. Today’s Quinoa Fried Rice recipe is a different tale. Every forkful is fully loaded with the good stuff, no extra picking required!

Quinoa Fried Rice is a meal I made at least once a week for Ben and myself when we were first married. Then, I became distracted cooking other things (all 800+ of these healthy recipes perhaps?), and it fell off our usual rotation.

Last week, I was digging through our freezer (always an adventure) and found a big container of cooked quinoa I had stashed away. We also had a few straggler vegetables and a casual chicken breast hanging out in the refrigerator, awaiting their purpose.

Like finding $5 in a pair of jeans or a forgotten shirt hanging in the back of a closet, I felt the joy of rediscovering something I once loved. We had Quinoa Fried Rice for dinner that very night. It tasted new and exciting and even more delicious than I remembered.

Quinoa Fried Rice is essentially the same idea as regular fried rice (just replace the cooked rice with cooked quinoa), but nothing about it tastes “regular” at all.

Quinoa Fried Rice – Anything But a Basic Stir Fry

Quinoa Fried Rice, Game Changer Part 1: The Ratio.

I know we already discussed this, but I must say it again. Most restaurant fried rice is overpriced, underwhelming, and sorely lacking in tasty mix-ins like vegetables, eggs, and chicken or shrimp. I’m forever tempted to order it based on potential alone, but it lets me down every single time.

To be fair, fried rice is usually meant to be a side dish and not a main, but if I’m going to the trouble to cook vegetables, meat, eggs, AND a grain like rice or quinoa, you best believe I want a full, hearty meal in exchange for my effort. This Quinoa Fried Rice delivers. It’s a one-pan plan that hits every food group.

I elected to make my Quinoa Fried rice with chicken because that is what we had on hand, but I think Quinoa Fried Rice with shrimp would also be super yummy. For a vegetarian version, you could use tofu (this Crispy Tofu would be perfect) or simply omit the meat all together.

For vegetables, I used carrots, mushrooms, and bell peppers, which are nutritious, beautiful, and give the Quinoa Fried Rice a colorful, almost confetti-like appearance.

Quinoa Fried Rice, Game Changer Part 2: Protein.

A key element to making this Quinoa Fried Rice tasty and satisfying enough to be a full meal is protein. Even if you omit the chicken, it still is protein rich, thanks to the quinoa itself (which is higher in protein than rice), eggs, and edamame.

Bring a container of this leftover-friendly Quinoa Fried Rice for lunch and you’ll stay full and happy all afternoon.

Quinoa Fried Rice, Game Changer Part 3: Simple Fresh Ingredients + Pantry Staples.

For this quinoa stir fry recipe, you don’t need to make a separate sauce. Instead, add a few fresh and pantry ingredients right to the skillet. Easy-peasy.

The fresh: garlic; ginger; green onion. Don’t overcomplicate this. They are perfect just as they are.

The pantry staples: soy sauce (I use low sodium to ensure the recipe doesn’t become too salty); toasted sesame oil (INCREDIBLE flavor right of the bottle; it’s sold in the Asian food aisle of most grocery stores); as many teaspoons of garlic chili sauce as you dare (this sauce is also called Sambal Oelek and is sold in the Asian food aisle).

Final Tips to Make the Best Ever Quinoa Fried Rice

ONE: Use COLD Quinoa.

I learned this tip from my friend Ali’s recipe for regular fried rice and have used it for my Quinoa Fried Rice ever since.

In order for the quinoa to crisp up when it hits the hot pan, it needs to be COLD. Even an hour in the refrigerator can make a difference. I like to cook the quinoa a day or two ahead (or even freeze it). It creates a better final product and saves me a step on the night I make the Quinoa Fried Rice.

TWO: Make Sure You Have BIG, Sturdy Skillet.

I bought myself this wok right after I graduated college (a splurge, especially back then) and have loved it ever since.

You certainly don’t have to have a fancy wok to make Quinoa Fried Rice; just make sure your skillet is large (all the goodies in this recipe means it yields a lot!) and can withstand high stir fry heat.

I promise the only “picking” that will happen with this Quinoa Fried Rice recipe is when you catch yourself snitching forkful after forkful straight out of the fridge!

Quinoa Fried "Rice" with Chicken and Vegetables

Healthy Quinoa Fried “Rice” with chicken and vegetables. Easy, delicious and packed with protein! Better than take out and great for meal prep and leftover.

Yield: Serves 4-6

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

4 tablespoons olive oil, divided

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (about 2 medium breasts)

8 ounces sliced baby bella (cremini) mushrooms

2 large carrots, cut into 1/4-inch dice (about 1 1/4 cups)

1 large red, yellow, or orange bell pepper, cut into 1/4-inch dice (about 1 1/4 cups)

3 garlic cloves, minced

2 teaspoons freshly grated ginger

3 large eggs, lightly beaten

2 1/2 cups cooked COLD quinoa (the colder, the better! I make mine in advance and refrigerate it)

4 tablespoons low sodium soy sauce, plus additional to taste

1 1/2 tablespoons toasted sesame oil

2 teaspoons chili garlic sauce (Sambal Oelek), optional

1 cup frozen shelled edamame, thawed

1 small bunch green onions, thinly sliced

Directions:

Heat a large skillet or wok over medium high heat and add 1 tablespoon of the olive oil. Once the oil is hot, add the chicken. Cook until the chicken is browned on all sides and cooked through, about 5 to 6 minutes. Remove to a large bowl or plate and set aside. Pour out and discard any juices that have collected in the bottom of the skillet.

Reduce the heat to medium. Add 1 tablespoon olive oil, the mushrooms, carrots, and bell peppers. Toss to coat the vegetables in the oil, then cook, stirring occasionally, until the mushrooms are browned and the bell peppers and carrot are crisp-tender, about 8 minutes. Stir in the garlic and ginger and cook just until fragrant, about 30 seconds. Remove the vegetables and any juices that have collected in the skillet to the plate with the chicken.

Add 1/2 tablespoon olive oil to the skillet. Add the beaten eggs and cook, using a spatula to constantly stir and break apart the eggs into small pieces. Remove the cooked eggs to the plate with the chicken and vegetables.

Add the remaining 1 1/2 tablespoons olive oil to the skillet and increase the heat to high. Add in the quinoa and stir to coat it with the oil. Spread it into as flat of a layer as you can. Let it cook undisturbed until it’s toasted and golden on the bottom, about 1 to 2 minutes. With a large spatula, flip it in large sections so that fresh, uncooked portions are touching the bottom of the pan. Repeat cooking and flipping 1 to 2 more times, until it’s nicely toasted throughout.

Stir in the soy sauce, sesame oil, and chili garlic sauce and stir until the quinoa is evenly coated. Add the chicken and vegetables along with any of the vegetable juices and edamame. Stir to combine. Stir in the green onions, then reduce the heat to low. Let cook, stirring occasionally, until warmed through, about 1 to 2 minutes. Taste and adjust seasoning as desired (this will vary based on how salty your soy sauce is and how hot you like your stir fry; I usually dash on a bit more soy sauce and a little extra chili sauce). Enjoy immediately.

You can make this same recipe with the same amount of cooked brown rice (or white rice) in place of the quinoa.

To make gluten free, use gluten free soy sauce or tamari.

To make Paleo, omit the edamame and use coconut aminos in place of the soy sauce.

Store leftovers in the refrigerator for up to 4 days. Rewarm gently in the microwave and season with a little extra soy sauce as desired.

Freeze leftovers for up to 2 months. Let thaw overnight in the refrigerator.

Nutrition Information

Serving Size: 1 (of 6), about 1 1/2 generous cups

Amount Per Serving:

Calories: 379 Calories

Total Fat: 19g

Saturated Fat: 3g

Cholesterol: 130mg

Carbohydrates: 25g

Fiber: 4g

Sugar: 4g

Protein: 26g

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

Source: https://www.wellplated.com/quinoa-fried-rice/

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janestewartusa · 7 years ago

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Compare And Pick The Best Healthy Diet Plan For You.

Picking The Best Healthy Diet Plan

With so many options to choose from, whom is to say which is the best healthy diet plan available. I think it is mostly a matter of personal preference. So, I did some research and have narrowed down some options that I think are worth taking a closer look at. At this point I would like to mention that although these “diets” include the word diet in their names, I found them to better resemble healthy eating plans rather than a diet for weight loss. I began by looking for plans that would provide the best nutrition, then the wider variety of food choices and finalized with ease of use. Below are my suggestions, along with some basic information about each plan, to help you along with your decision. My hope here is that you pick one of these diet plans and get started on a path to a happier and healthier you.

** Note: This article was written for entertainment purposes only. We at Recipe Critique are not medical professionals and emphatically encourage you to seek the advice of a medical professional before beginning any diet plan. **

My Favorite Healthy Diet Meal Plans Are:

The Mediterranean diet – This is a very healthy diet meal plan that allows you to eat almost everything, within reason. However, there is a strong focus on vegetables, fruit, nuts, seeds, legumes, potatoes, whole grains, breads, fish, seafood, and plenty of olive oil. Poultry, eggs, cheese and yogurt should be consumed in moderation, and the occasional red meat is acceptable, although eating fish and seafood is encouraged as opposed to meat. The basic guiding principle lies in whole, single ingredient foods. I like the idea of this diet as it allows a glass of red wine per day! You should not consume sugars, processed meats, refined grains and oils or any other highly processed foods. Whole foods are a strong focus when eating this diet plan.

The Dash Diet – This heart healthy diet plan was originally developed to help people with health concerns. But it was found that the Dash Diet plan worked really well for weight loss. This eating plan claims to help with diabetes, lower blood pressure and cholesterol, lower your risk of certain cancers, heart disease and strokes. The heart of the DASH diet is an eating plan rich in fruits and vegetables, low-fat and nonfat dairy, along with nuts, beans, and seeds. The plan contains a lot of whole grains, lean meats, fish and poultry, nuts and beans. It is high in fiber and low to moderate in fat. It is a plan that follows US guidelines for sodium content, along with vitamins and minerals. The Dash diet consists of easy to follow guidelines. Eat 3 meals a day and indulge in 2 to 3 snacks every day; Eat a variety of colorful vegetables as the main portion of your dish; Include lean protein-rich foods to enhance satisfaction; Consuming low-fat or nonfat dairy foods. Eat fresh fruits, and nuts and seeds for heart-healthy snacks.

The Leptin Diet – Leptin (the satiety hormone) is a hormone that helps regulate energy balance by inhibiting hunger. Leptin counteracts ghrelin (the hunger hormone). Leptin’s primary function is to regulate fat stores.The leptin diet consists of 5 basic principles: Never eat after dinner. Finish eating dinner at least 3 hours before bed. 2. Eat 3 meals a day, with 5 to 6 hours between each meal. Snacking is not permitted. This allows triglycerides to be cleared from your blood stream. A buildup of triglycerides blocks leptin. Exercise portion control. Do not eat large meals. Finish eating when you are slightly less than full. It takes up to 20 minutes for your mind to recognize that you are full. Eat slowly! Eat a breakfast that contains 25 grams or more of protein. This simple act may increase your metabolism by as much as 30% for up to 12 hours. Reduce consumption of carbohydrates. Limit but do not eliminate. While carbs are a necessity, there is such a thing as too much of a good thing. (Carbohydrates include bread, rice, pasta, potatoes, fruit, corn, and squash). When you eat in harmony with leptin your head will feel clearer and your energy levels will improve, cravings disappear, and your health will improve.

Is A Low-Carb High-Fat diet The Answer?

The Ketogenic Diet – The keto diet is a low carb diet, where energy is derived by ketones that are produced in the liver as opposed to glucose derived from high amounts of carbohydrates. Many refer to this as the low-carb diet. As the easiest source of energy found in the body, glucose is the first source used to provide energy. The caveat with this is that when glucose is the primary source of energy, the fats in the body are not needed and are simply stored for future use. When we lower the intake of carbohydrates, thereby removing the source of glucose, the body goes in to a state called ketosis. Ketosis is a normal, natural process the body begins when food intake is low. The body produces ketones from the breakdown of fats in the liver. The derived benefits of the keto diet are believed to be numerous. Weight loss – this is reported to be one of the quickest ways to lose weight. Lower blood sugar levels, thereby managing or preventing diabetes, increased mental acuity. Some believe the diet also helps to control blood pressure and improve cholesterol and triglyceride levels. A large concern with this diet plan is the long term effect on your body. Some believe that due to the high fat consumption you are at greater risk of heart disease. However, much more medical research is required on this. Some know side effects include constipation, possible kidney stones or high levels of acidity.

The Raw Food Diet – Raw foodism or a raw food diet is eating only, or mostly, uncooked, unprocessed foods. Raw food diets may include a selection of fruits, vegetables, nuts, seeds, eggs, fish, meat, and dairy products. There are two differing types of raw foodism. The first is Raw Veganism. The raw vegan diet is comprised mainly of raw plant foods. Nothing should be cooked at a temperature higher than 40 degrees C or 104 F. The second is a raw Animal Food Diet. This diet plan includes raw meats, raw seafood and eggs. The idea of this one kind of grossed me out, but think steak tartare and sashimi? While I do not do the steak tartare, I absolutely love some sashimi. People who partake of either of these diets tend to believe that cooking foods depletes the food of its natural antioxidants, enzymes and nutrients. Due to the fact that I like hot food, I did not spend too much time on this diet plan. The plan, for me, appears to be time and labor extensive. Another concern is the possibility of food borne illnesses.

The Whole30 Diet – The basic principle of this diet plan is to eliminate bad for you foods completely from your diet for 30 days. While you can and should consume whole, unprocessed, foods you should eliminate added sugars, alcohol, tobacco products, grains, legumes, dairy products of all kinds, and baked foods. In addition to this you are strictly forbidden to weigh yourself or take any kind of body measurement throughout the 30 days. However, there are some dietary exceptions. The following items are all allowed on the Whole30 diet plan. Ghee or clarified butter; Fruit Juice; Legumes – Green beans, sugar snap peas and snow peas; Vinegar – all kinds except Malt vinegar; Coconut Aminos (a great replacement for those avoiding soy and gluten) and Salt. You can and should eat reasonable portions of meat, seafood and eggs, an abundance of vegetables, some fruit and natural fats. Aim to eat whole foods with no ingredient list for the entire 30 days. While I do like the foods on this plan I fear that too many are excluded for most people. Also, anything that is done for only 30 days really should be considered a diet. The goal of the best healthy diet plan should be a permanent lifestyle change.

Our intention with this list is that you use this list to narrow down your options and then conduct further research of your own. Please consult a physician or registered dietician before embarking on any drastic dietary changes. There are pros and cons to each of these diet plans. I think the best healthy diet plan for me may just be the keto diet. I already tend to not indulge too much in most carbohydrates. I do not use sugars, eat minimal starches and never drink beer. While I do like berries, due to the sugar content, I do not eat a lot of other fruits regularly. The keto diet allows up to 50 grams of carbs per day and mine will probably be all potatoes. However, maintaining an ideal weight after 40 is a challenge so I will be doing further research and sampling some of the keto recipes available. Please check in with my in the future to follow my keto diet plan journey and maybe find some new keto recipes.

from Recipe Critique https://www.recipecritique.com/compare-and-pick-the-best-healthy-diet-plan-for-you/ from Recipe Critique https://recipecritique.tumblr.com/post/167814457438

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susanawilliams · 7 years ago

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Compare And Pick The Best Healthy Diet Plan For You.

Picking The Best Healthy Diet Plan

My Favorite Healthy Diet Meal Plans Are:

Is A Low-Carb High-Fat diet The Answer?

from https://www.recipecritique.com/compare-and-pick-the-best-healthy-diet-plan-for-you/

from Recipe Critique - Blog http://recipecritique.weebly.com/blog/compare-and-pick-the-best-healthy-diet-plan-for-you

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recipecritique · 7 years ago

Text

Compare And Pick The Best Healthy Diet Plan For You.

Picking The Best Healthy Diet Plan

My Favorite Healthy Diet Meal Plans Are:

Is A Low-Carb High-Fat diet The Answer?

from Recipe Critique https://www.recipecritique.com/compare-and-pick-the-best-healthy-diet-plan-for-you/

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samanthagibs · 7 years ago

Text

Compare And Pick The Best Healthy Diet Plan For You.

Picking The Best Healthy Diet Plan

My Favorite Healthy Diet Meal Plans Are:

Is A Low-Carb High-Fat diet The Answer?

Source: https://www.recipecritique.com/compare-and-pick-the-best-healthy-diet-plan-for-you/

from Recipe Critique https://recipecritiquecom.wordpress.com/2017/11/23/compare-and-pick-the-best-healthy-diet-plan-for-you/

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lorainepozsky · 7 years ago

Text

Compare And Pick The Best Healthy Diet Plan For You.

Picking The Best Healthy Diet Plan

My Favorite Healthy Diet Meal Plans Are:

Is A Low-Carb High-Fat diet The Answer?

source https://www.recipecritique.com/compare-and-pick-the-best-healthy-diet-plan-for-you/ from Recipe Critique http://recipecritiquecom.blogspot.com/2017/11/compare-and-pick-best-healthy-diet-plan.html

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nancydsmithusa · 7 years ago

Text

Compare And Pick The Best Healthy Diet Plan For You.

Picking The Best Healthy Diet Plan

My Favorite Healthy Diet Meal Plans Are:

Is A Low-Carb High-Fat diet The Answer?

0 notes