#is onion and peppers veggies if so i also eat those

[nachosforfree]

Post: you NEED to eat more than 2 types of vegetables I DONT CARE IF YOURE AUTISTIC IM AUTISTIC TOO AND CAN DO IT WHICH MEANS YOU DEFINITELY CAN TOO!!! Just find a way to make them taste good Its literally sooo easy!!!!

The notes: yeah! Here's some ways you can do that: *lists 1000 mouth torturing methods*

[thedreadvampy]

white americans will look at a photo on google of a minced meat dish and say "well I can't see any seasoning"

white americans will be like oh british food is so unseasoned and underspiced and then talk as if taco bell is extremely flavourful. this is true I've seen it happen multiple times.

[kcrossvine-art]

Hi fellow adventurers!! Welcome to chapter 2! We're going to be attempting a nice lil fruit-focused quiche/frittata/pie thing. And yes, tomatoes are fruits.

Who says you cant eat totally normal things in a dungeon with definitely no monsters in them? 

You know what that means; Man-Eating Plant Tart!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Man-Eating Plant Tart?” YOU MIGHT ASKThe way its prepared in the show is akin to a frittata, but the crust is borrowed from quiche world.

Eggs

Whole milk

Bell peppers

Persimmons

Cherry tomatoes

Pitted green olives

Thinly sliced OR shredded sweet potatos

Salt

Pepper

In the show they use leftover hotpot stock, slime, and mashed up fruit as the batter ingredients. Fruit mush is easy to work with but I couldn't find any stand-in for slime that would cook correctly into what they made in the show, and the hotpot stock is just not thick enough to carry the base. It is too many watery ingredients at once. Needing a thickening agent, both gelatin and agar agar were tried. It was edible but the texture was… gelatinous. Regular egg and milk will serve for our purposes.

The next complication was the crust- so in the show its made with the skins of fruit, straightforward yeah? Well. You see it also has to be 1. Thick enough to bake without burning 2. Harden through cooking to be sliced and held and 3. Inedible. Lotus leaves? Plantain leaves? Really thin gourds? I couldnt find any historical basis for a savory food cooked in this method, or similar method, with an intentionally inedible crust. I could find a few dishes which used leaves as their crust, but none that hardened during cooking and even less that used fruit skin. I chose sweet potato skin for its visual match and texture. It is edible, and it is not a fruit.

I hope youll forgive me for these 2 major deviations as i wanted to keep it looking how it does in the show while also ensuring it tastes good.

AND, “what does a Man-Eating Plant Tart taste like?” YOU MIGHT ASKFluffy, airy, savory, salty.

The density of the eggs is offset by the crisp fruits

And the saltiness doesnt overpower the remnant fruit-sweetness

(If you eat the crust) the sweet potato brings this nice muted, smokey, flavor

Spongecake-esque in consistency

Would pair well with cranberry or strawberry juice

Would also pair well with a mellow hot sauce?

. You can use heavy cream instead of milk for a creamier batter . Roast the fruit longer to remove more liquid if too wet (and vice versa if too dry) . Smoked paprika, pepper flakes, cumin, garlic powder, and onion powder would taste good in the mixture

-----------------------------------------------------------------------------------------------------------

"A mixture of mashed up and cut up Man-Eating Plant fruit, slime and scorpion soup is poured into a pan lined with the flattened peel of the fruit and cooked before garnishing with some more fruit. Described as salty by the group."

From start to finish this recipe took 3-ish hours? Shredding the potatoes took the longest, so if you get them bagged itd be cut down. A very filling recipe and a good way to sneak veggies/fruits in if you have a hard time getting enough of those essential nutrients. The best advice i can give is to add salt/seasonings at every stage of the process, to build up layers. It makes a difference flavor-wise (even if its just salt). I advise against reheating if possible. The filling will make the crust soggy over time.

If you want to be closer to the cooking of the show, you could double the fruit amounts and mash them together while halving the amount of egg and milk. I hadnt tried due to budget reasons, but it should work with some finangling. I'll pass the final verdict off to you guys with how todays recipe turned out <333

What would you rate this recipe out of 10? (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Did you love it, did you hate it? What're your thoughts on what I could do better, and what would you have done instead?

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

3 Eggs

13oz whole milk

2 bell peppers

2 small persimmons

140oz cherry tomatoes

12oz pitted green olives

34oz thinly sliced OR shredded sweet potatos

Salt

Pepper

Method:

Heat oven to 420f and grease a 9-inch pie pan.

Thinly slice (or shred) your sweet potatoes and squeeze out any excess moisture. Coat in olive oil, salt and pepper.

Press sweet potato mixture evenly into and up the sides of the pie pan.

Blind bake for roughly 25 minutes or until lightly golden-brown. No worries if the edges get crisp.

Remove pie pan from oven and set aside.

Core and chop up your bell peppers and persimmons. Coat with olive oil, salt, and pepper.

Line out on a baking sheet, evenly spaced, and roast for roughly 20 minutes or until softened. (you can do this at the same time on a separate rack from the pie crust if you have room)

Remove the stems from your cherry tomatoes, and drain/dry your green olives if canned.

Bring a frying pan to medium heat with olive oil. Add the green olives and sautee until their skin texture starts dimpling. Add the cherry tomatoes and continue sauteeing for about 5 minutes or until lightly browned.

Once the bell peppers, persimmons, cherry tomatoes, and green olives are all done, set aside to cool until just above room temp.

Lower the oven temperature to 350f.

In a mixing bowl combine your eggs and milk, add salt to taste. If you want other seasonings nows a good time!

Once uniform in color and texture, add your cooked fruit. Stir until evenly distributed.

Pour mixture into the potato pie crust.

Bake for roughly 40 minutes. The filling should be mostly firm, but wiggle *slightly* when you shake the pan.

Remove from oven and let rest for roughly 15 minutes before serving.

[aesethewitch]

Learning to Cook Like a Witch: Using the Scraps

Cooking can create a lot of waste. From peels and rinds to bones and leaves, people throw away quite a lot of scraps in the kitchen. And witches, as you may know, are experts in the art of the cunning use of whatever we’ve got around.

As a witch who spends a lot of time in the kitchen, I’ve had ample opportunities to get creative in my cooking craft. It helps that I grew up in a household defined by scarcity: not our own, by the time I was conscious enough to remember, but my parents’ poverty. It colored the way I learned to cook, using everything I possibly could, making enough to last, preserving what I didn’t immediately use, and creatively reusing leftovers and scraps.

There are some topics I won’t necessarily cover here. Composting is an option, but there are some bits of food scrap that don’t need to be composted — they can be saved and repurposed for all sorts of things, magic and mundane. Likewise, recycling, buying sustainably, and growing your own food when you can are all great options for reducing household waste in the kitchen.

For the purposes of this post, I want to focus specifically on food scraps. This is an organized list of kitchen scraps that I’ve used in a variety of other dishes and projects. I’m focusing primarily on food waste, not so much on packaging (such as reusing egg cartons, milk containers, boxes, and so forth).

Vegetable Scraps

Freeze leftover vegetable scraps to make stock. This is a fairly common bit of advice — save bits of leftover vegetables to make a vegetable stock or another kind of stock. It’s good advice! I keep a bag in my freezer that I put vegetable scraps in to save until I’m ready to make a new batch of stock. Not all veggies should be saved like this and used for stock! Some make stock bitter or otherwise unpleasant-tasting. Personally, I tend to freeze these for stock:

- The skins, ends, and leftover cuts of onions (just be wary of the skins; too much will make your broth bitter) - The ends of celery (not the leaves — they’re bitter!) - Corn cobs - Garlic skins, ends, tiny cloves that aren’t useful otherwise, and sprouted cloves - The ends of carrots (also not the leaves) - The ends of leeks - Pepper tops/bottoms (not the seeds)

I would recommend against putting things like potatoes, brussels sprouts, cabbage, and leafy greens in there. Potatoes don’t add flavor, sprouts and cabbage make the whole thing taste like those foods, and leafy greens end up bitter. If something has a strong, distinctive flavor (beets, sprouts), I wouldn’t add it to my freezer bag. These scraps often form the veggie portion of my Sick-Be-Gone Chicken Broth spell recipe!

Regrow leeks, green onions, and celery. Pop these in a bit of water and watch them grow back! It’s a fun experiment, and you’ll never have to buy them again.

Plant sprouted garlic. Aside from the fact that you can still cook and eat garlic that’s sprouted, you can plant a sprouted clove in a pot. Care for it well enough, and you’ll end up with a full head of garlic from that one clove!

Fry potato peels. Anytime I make mashed potatoes or peel potatoes for something, I always save the peels. Give them a thorough rinse and shallow-fry them in oil, turning them over until they’re golden and crispy. Toss them in a bit of salt and pepper while they’re still hot, and you’ve got tasty chips to snack on while you cook the rest of your meal! No need to cover them in more oil or anything — the heat will cause the salt to stick right to them.

Save leaves for pesto. Yum, yum, yum. Pesto isn’t just all about basil, you know. Save the leaves from carrots, beets, radishes, and even celery to grind up alongside basil, garlic, salt, and lemon juice for a delicious pesto recipe.

Fruit Scraps

Save citrus peels. Peels from oranges, lemons, grapefruits, and other citrus fruits have a multitude of uses. Candy them for a sweet treat, dry them to add to potpourri or incense, or save them to put into a simmer pot for bright, sunny energy.

Juice the whole fruit. Again, thinking mostly about citrus fruits, when you need the zest from something but not the rest, don’t just throw away the fruit. Squeeze out all the juice you can. Even if you don’t need it right now, you can freeze it to use later in simmer pots, fruity waters, or anything else that needs a touch of juice.

Turn extra fruit and berries into jam or syrup. If you’ve got berries and fruit that are about to go off, or maybe the ends of strawberries, don’t toss them! Look up recipes for jam of the specific fruit you’ve got or make an infused syrup. Syrups in particular can be used for cocktails, teas, and desserts for an extra magical kick.

Pickle watermelon rinds. That’s right. Pickle those suckers. They’re so tasty. I’ve seen people make kimchi with watermelon rinds, too, though I’ve never tried it myself!

Save seeds for abundance work. Seeds in general are great for spells geared toward long-term success, new beginnings, and — when there are a lot of them — wealth. Different fruit seeds have properties that tend to correspond with the fruit they come from, so consider their potential purposes before you just toss them! (Note also that some fruit seeds are toxic; these would be suitable for baneful workings.)

Keep cherry stems for love magic. Have you ever done that thing where you tie a cherry stem with your tongue? If I’m eating cherries, I like to save some of the stems for love workings. Tie them into little knots like you might with string while envisioning ensnaring the love you’re looking for. I wouldn’t do this with a particular person in mind; binding someone to you is almost never a good idea. I’ve used it to attract specific qualities in a person of romantic interest: attentiveness, humor, kindness, and so forth.

Use pits to represent blockages, barriers, and problems. I most often use them in baneful workings, typically jammed into a poppet’s mouth or throat to keep someone from talking shit. It could also represent a sense of dread in that way — a pit in the stomach, uneasy and nauseating. But you could also use them in the sense of removal, ritualistically removing the pit or problem from a given situation.

Herb Scraps

Freeze or dry extra fresh herbs. Different drying techniques are ideal for specific herbs. I’d suggest looking up recommended methods before sticking anything in the microwave. If you’d like to freeze your herbs instead, I typically will lay them on a damp paper towel, wrap them up, place them into a freezer-safe bag, and then put them in the freezer. Most herbs will keep for a couple months this way. When you want to use them, pull them out and let them defrost right on the counter.

Make pesto. Again, pesto isn’t just basil! Experiment with tossing in different scraps of herbs to find out what combination you like best.

Reuse steeped tea. Particularly when I use loose herbal tea, I like to lay out the used tea to dry out. It can be burned similarly to loose incense, though the scent may be somewhat weaker than with herbs that are fresher or unused. I find that it’s fine, since I’m sensitive to smells anyways.

Toss extra herbs into your stock freezer bag. Just like with vegetables, extra herbs make welcome additions to a scrap stock pot. I always make a point to save sage, thyme, marjoram, and ginger. You can add just about anything to a stock pot, but be aware of the flavors you’re adding. Not all herbs will match with all dishes.

Protein Scraps

Dry and crush empty egg shells. This is one most witches will know! I use crushed egg shells for protection magic most often: sprinkled at a doorstep mixed with other herbs, added to jars, and spread around spell candles.

Save shrimp, crab, and lobster shells. They’re a goldmine of flavor. Toss them into water with veggies and herbs, and you’ve got a delicious, easy shellfish stock. Use it to make fishy soups and chowders that much richer.

Don’t discard roasted chicken remains. Use them for stock, just like the shells. I like to get rotisserie chickens on occasion since they’re ready-made and very tasty. Once all the meat has been stripped off the bones, simmer the entire carcass with — you guessed it — veggies and herbs for a tasty chicken stock.

Reuse bacon grease for frying. After cooking bacon, don’t throw away the grease right away. Melt it over low heat, strain the bits of bacon out, and pour it into a jar to put in the fridge. You can use it to fry all sorts of things, but my favorite thing is brussels sprouts. They pick up the delicious, salty, bacony flavor from all that rendered bacon fat. So good.

Other Scraps

Use stale bread for croutons or bread crumbs. When I reach the stale end of a loaf of bread, as long as it isn’t moldy, I like to tear it into pieces and toss it into the oven for a little while. Let it cool and then pulse it in a food processor, and I’ve got delicious bread crumbs! Or, cut it a little more neatly, toss it in oil and seasonings, and then bake, and now I’ve got homemade croutons for salads. You can really hone your herbs for both of these, tuning them to be perfect for whatever spell needs you have.

Small amounts of leftover sugar. I don’t know why, but I always end up with a tiny amount of white and brown sugar in the containers. This can be used in teas, of course, but I like to offer it up to spirits. In particular, my ancestors tend to appreciate a spoonful of brown sugar stirred into a small, warmed cup of milk. You can also look up mug cake or single-serving cookie recipes; often, they’re cooked in the microwave, and they only need a little sugar to make!

Keep vanilla bean pods. Vanilla is fucking expensive. When I have a little extra and want to really splurge for a special occasion, I’ll get a couple pods. And because they’re so expensive, I hate wasting any part of them. They’re good for love magic, sure, but you can also toss the spent pods in a jar full of sugar to make vanilla-infused sugar. I’ll often use the pods to make infused milks, too; warm the milk over low heat, add the pods, and let it steep like tea. It goes great in teas and desserts. For a nice self-love spell, sometimes I’ll melt chocolate into the vanilla milk and make hot cocoa!

Save the rinds from Parmesan and Pecorino Romano cheese. You might not be able to just bite into these, but they’re fabulous additions to a stock pot. They add a rich, umami depth to the flavors. I also like to throw these into pots of tomato sauce to add even more flavor to the sauce.

Used coffee is still coffee. After I make a pot of coffee, I’ll sometimes save the grounds by letting them dry back out. I wouldn’t make another cup of coffee with them, since all the flavor’s gone, but they’ll still have attributes of energy generation and smell great. I like to pack used grounds into sachets to hang in places where I want to encourage more energy and focus, replaced every few days or so. Coffee grounds also have high amounts of nitrogen in them, which can help plants thrive; just be careful about pH values in the soil! You don’t want to hurt your plants with too much acidity.

Final Thoughts

I hope you found these tips helpful! There are a ton more ways to save and reuse kitchen scraps that would otherwise go to waste. Sometimes, tossing stuff into the compost or trash can’t be avoided. But I’ve found that being aware of the possibilities can help diminish the amount that gets wasted.

If you have questions or other suggestions for reusing kitchen scraps, feel free to drop them in my inbox, reblogs, or replies. And if you did enjoy this post, consider tossing a couple dollars in my tip jar! Supporters get early and sometimes exclusive access to my work, and monthly members get bonuses like commission discounts and extras. (:

[what-even-is-thiss]

Quick and cheap filling vegetarian food (I’m going ovo-lacto for this)

Soup:

Dump some cans of stuff in a pot. Maybe some seasoning too. Pearl barley or rice may also be a good choice to bulk things out. With beans or legumes and some kind of grain you can make a whole protein. If that doesn’t appeal to you add some cheese or poached egg. Don’t add a lot of rice btw it will expand don’t turn your soup into a rice dish I swear to gosh

Quesadillas:

Basic idea for this is shredded cheese melted in between two tortillas warmed up on either side in a pan, in a microwave if you’re feeling extra depressed. But other stuff can be added. Salsa, pico, leftover tofu or beans, sliced peppers or onion. It’s a dish that’s as complicated or as simple as you want to make it.

Casseroles:

Dump a can of cream of mushroom or cream of potato soup on it. It’ll work itself out probably.

Scrambled eggs:

The most braindead way to cook eggs. You can even scramble them in the pan. Put stuff in it. I like putting fried tomatoes in it. Add enough mushrooms and cheese and you can feel your system clogging up in real time. Eat some toast with it to convince yourself that adding carbs makes it fine actually

Curry:

Wildly oversimplified term for basically most Indian food. It’s simpler to make than you think. The spices are the important part. The base of a lot of types of Indian food is onion, ginger, garlic, and tomato and then add spices and stuff to that. What stuff? Whatever. Spinach, potatoes, coconut milk, regular milk, even more tomatoes, lentils, beans, yogurt. Put it over rice probably. Use powdered onion and ginger-garlic paste and canned tomatoes when you’re tired. Probably look up some actual Indian YouTubers and bloggers to get more specific recipes than my stupid ass can provide.

Peanut noodles:

Cook some noodles. Probably ramen noodles. Melt some peanut butter on it and add soy sauce. Merry Christmas.

Melts:

Get a panini press so you never have to think again. Cheese, something else, bread, hot, eat. Add a sauce and some nicely grilled vegetables if you want to but tbh a midnight grilled cheese with tomato isn’t gonna be a gourmet meal. Just make it so you can finish crying.

Smoothie:

Frozen fruit and/or veggies and some kind of liquid. I usually use strawberry, mango, and soymilk. Maybe yogurt too idk. The worst part of this is cleaning the blender later but the actual process of making it is fast.

Pasta:

There’s more to life than just spaghetti and red sauce. Or so I’ve been told. You can use canned soups as a sauce sometimes if you reduce them a bit. I like butternut squash soup. Adding some cream cheese to sauces tastes better than it sounds and can fix your protein problem that you sometimes get with pasta dishes. Keeping a jar of pesto and some mushrooms in the fridge can make for a fast dinner when you need it.

Chili:

Get two different types of beans and some tomatoes and chili powder and whatever in a pot and let those bitches get to know each other and simmer while you stare off into space for a while. Maybe like 10-20 minutes idk it tastes good with sour cream

[three--rings]

Threerings' Dinner Plan

Okay so you've got the average or more than the average amount of stress and limitations to your time and/or ability, but you like to eat good food. And you know you need to both eat healthier and more cheaply (i.e. home cooked food.) What do you do?

Well in the past few months I've kinda perfected a system for low effort cooking of very healthy meals that last for many days of leftovers. None of this is revolutionary or anything or original but IDK it's working really well for me so I'm sharing.

(Also this is for omnivores. Sorry non meat eaters.)

Basically the idea is sheet pan meals. Like I said, not revolutionary. But I've found a system to make it as easy and low-effort as possible.

Step One: Choose your meat and recipe.

So mostly I use chicken for this, because it's cheapest. But if your store is having a great sale on pork or beef, by all means. This last week I did pork tenderloin cause they were super cheap I just searched for a recipe for sheet pan pork tenderloin and adapted it.

But we're gonna assume you're going chicken. So I really only like chicken breasts, but if you like thighs you can use those because it's cheaper. I typically use about 1.75-2lbs of chicken at at time for these recipes.

So what I do is buy the thin sliced chicken breasts from the store. The benefit here is they are already pre-trimmed of all the nasty parts so you're not paying for bits of chicken you don't want and also you don't have to handle and cut the chicken yourself. All I do is open the package and I cut each piece of sliced chicken in half in the middle, horizontally. You don't have to do that, but it makes all the pieces about the same size and it fits better on the tray and then people can take exactly as much meat as they want more easily. (I'm only feeding two adults but it would work well for kids that way.)

Step Two: Veggies

So that's your meat, then you need veggies. I use frozen veggies because they are 1)cheaper and 2)pre-cut. You can pretty much use whatever veggies you like with whatever recipe, but I try to keep it in theme. Like with a Mediterranean dish I did onions and bell peppers and cauliflower. Recently I got a bag of "roasting vegetable blend" that was excellent with brussel sprouts, butternut squash, and onions. Get the higher quality veg like broccoli "florets" cause it's worth a few cents more. You will need/want more veggies than you think, like 20 oz total, you can mix a couple small bags of different ones per tray. And they will shrink a good deal in cooking.

Step Three: Sauce/seasoning.

And then we have seasoning/sauce. This is where I turn to internet recipes for "sheet pan whatever chicken." But I have a few I've used that I've adapted so I'll give them here. Whatever you do, basically you just mix the sauce and pour it over the chicken and/or vegetables and throw it all on a sheet tray and cook it in the oven. (Specifics below.)

Korean Chicken

4  tablespoons dark soy sauce (I've tried both dark works better)

4 tablespoons brown sugar

2 tablespoons neutral oil

1 tablespoon sesame oil

2 teaspoons Sriracha sauce

4 cloves garlic , minced (or ½ teaspoon garlic powder) (I use pre-minced jar garlic for ease)

1 tablespoon gochugaru red pepper flakes (if you don't have these just either use a smaller amount of regular red pepper flakes or just more sriracha. This shouldn't be really HOT, just tangy. )

Do Broccoli and Chicken with this, and mix it all in the sauce. It makes the absolute best broccoli EVER. Like I just want a plate of this broccoli it's so GOOD.

Greek Chicken

2 tbsp olive oil

2 tbsp fresh lemon juice

6 cloves garlic minced

1 tbsp dried oregano

1 tbsp dried parsley

1/2 tsp salt

1/4 tsp black pepper

1/4 cup feta cheese crumbled

(Sub pre-juiced lemon juice and jarred garlic for ease.) Marinate the chicken in the mixture for like 30 minutes first if you have time. Onions, bell peppers and zucchini is good for this. Don't add feta until the last 3 minutes of cooking, sprinkle feta over it and then put it back to get a little melty and browned.

Shawarma Chicken

3 garlic cloves, minced

1 teaspoon ground coriander 

1½ teaspoons paprika (may substitute smoked paprika)

2 teaspoons ground cumin

½ teaspoon ground turmeric

1 teaspoon fine salt

¼ teaspoon black pepper

3 tablespoons neutral or olive oil

Juice of ½ lemon

You can again marinate the chicken for a bit if you want. But you don't have to. I recommend cauliflower for this, with whatever else you like. Grape tomatoes are good too. For this one I sprinkled the veggies with curry powder to make sure they got seasoned because there wasn't that much of the marinade.

So for ALL of these the process is this:

Preheat over to 450

Spread the frozen veggies all over a sheet pan (wrap the pan in aluminum foil first for easy clean up.) You can drizzle them with oil, salt and pepper, or a little of the sauce/marinade and toss to cover. Toss the sheet in the oven while it's still preheating. This will get the veggies started and defrosted before you add the chicken so it will all cook together.

Meanwhile get the chicken ready/wait 10-15 minutes for the oven to heat and the veggies to start cooking. (If you're using smaller/more tender veggies you can cut this time. Skip this entirely if you're using fresh.)

Mix your thin sliced chicken pieces with the marinade/sauce. Remove veggies from the oven and push to the sides to make room for your chicken in the middle. You can also simply lay the chicken pieces over veggies if you don't care about the veggies getting carmelized. Arrange your chicken and dump all the sauce. Return to oven.

Cook for about 20-25 minutes. You can check the temp of the chicken with a thermometer, but it's so thin it should be fine. This is why we start the veggies first so they can get mostly cooked and have time to start browning without overcooking chicken.

Remove from oven.

Serve with rice. I have been going the ultra-lazy route of using frozen microwaveable rice, but some of you may have rice cookers.

Congratulations you have a super healthy meal. If you feel crazy you could make a second tray of veggies at the same time and just have less meat with each meal to stretch your $. You could also add beans to your veggies and same.

My husband and I can get dinners for 4-5 days out of one of these meals. But neither of us eats a lot at a sitting, so ymmv on that.

You can also probably see how to adapt this. Find a sauce/marinade recipe, choose veggies and meat, and go! You will have to figure out the cook time for different kinds of meat though.

[finniusastraeus]

This chart doesnt give you precise amounts and some numbers are innacurate so let me clear up here

30kcals per plum

78 per one 2-3'' apple(small), 116 per one 3'' apple (large)

45 per cup of chopped up watermelon

40 in 10 MEDIUM sized strawberries

1 kcal in 1 raspberry. So 10=10

In 10 red cherries there are 45 kcals

17 in 1 apricot

119 for a whole papaya so 59 for half

60 in a cup of cut cantaloupe

50 per 1 orange,

201 in a whole mango, 100 in a cup of cubed mango

37 per 1 tangerine

50 in 1 medium peach

105 in a 7'' banana, 70 if it's less than 6'' long

82 in a cup of pineapple cubes, 452 in whole thing (ik no ones eating a whole pineapple but yk)

20 in 5 olives

64 in a cup of cubes honeydew, 360 for whole thing

33 in 1 large cucumber, 10 in a mini, 8 in a cup of slices

42 in 1 kiwi

100 in a medium pear

240 in 1 avocado

82 in a cup of blueberries, 1 per blueberry

62 per cup of grapes, 2 per small grape

62 per cup of blackberries, 2 per small blackberry

EXTRA

Breakfast tips I learned at the hospital

One english muffin is 130 but if you cut it so you're only eating the edges it will look like youre eating the whole thing but only be getting a 3rd or about 45kcals!! and 1 teaspoon of margarine will cover both of those "halves" and there's 35 kcals in that. so 80 that looks like 160.

A cup of dry plain cheerios is also 80

78 in one large egg BUT throw out the yolk and only have the white. It looks like a full over easy egg but the white is only 17 kcals. Trust me on this one, have it for every meal you can get away with.

Fruit salad

10 raspberries=10kcal

half a small banana, thinly sliced=35kcal

5 thinly sliced strawberries=20kcal

15 blueberries=15kcal

2 tsp sugar free table syrup=0kcal LITERALLY BEST THING EVER

total 80 kcal and the syrup makes it the best breakfast in the world while adding no calories but it makes you feel like youre eating pancakes and keeps you full.

Frozen waffle/pancake, 1=95kcals

Lunch

Use the english muffin excuse to make a sandwhich with just lettuce in it and whatever veggies you like.

what I do is 1 english muffin cut to look like halves but its a 3rd = 45kcal

1/4 cup lettuce=1-2kcal

1 slice of tomato=3

if you want more you can have 30kcal of margarine (1 tsp) on the toasted muffin and half a cheese slice which is 56kcal. so i dont reccomend it.

plus 1 egg white if you want=17

or fake balogny (im a strict vegetarian of 8 years) for 20kcal and like 5g of protien

Supper

One pack of mr noodles has 190kcal. never eat more than half

always make a salad if you can. most can be made under 20kcals and actually taste amazing but dont add dressing they're really high cal.

RICE CAKE PIZZA

this is made to look like you're eating a lot

2 plain rice cakes=70

or one tomato basil=60

2 tbsp grated cheese=70

or 1 tbsp herbed goat cheese=35

slice some mini tomatos and mushrooms/peppers, onions, ect=5kcal

total 100-145 and it tastes amazing

this one would be hard to hide bc the brand name is literally skinny noodles but buy some skinny noodles (9 kcal per serving!! vegan and gluten free) and put them in a box or something. my family puts our noodles in long containers so it wouldnt be noticed and the package could be thrown away

[veinsfullofstars]

for your childhood friends au, do the kids have any favorite foods?

Ooooh, okay okay, so this is something I’ve actually given a fair bit of thought to (maybe too much thought given how long this thing got, haha). I love little details like this in character writing - it makes them feel so much more alive and well-rounded, y'know? The kiddos have preferences as varied as their personalities, and I’m just itching to get into it, so… let’s get into it! (Also, just to be clear, I did pull some of my food headcanons for MK and DDD specifically from source material and the wiki, but most of this kinda just comes right off the dome.)

When it comes to food, Para Dee is probably the most milquetoast of the bunch (though that’s hardly a bad thing). Neither a voracious eater like Dedede nor an avoidant one like Meta, he enjoys food about as much as the average Waddle Dee, more than fine with his three square meals a day (maybe a snack if he’s good). His tastes primarily lean towards savory or bitter flavors, anything from a warm bowl of stew to a nice crisp salad depending on his mood (meaning that, of the four of them, he’s the most likely to eat his veggies... and enjoy them). He’s not the biggest fan of sweets (probably due to that fact that his father is a baker and routinely saturates their home with the heavy scents of vanilla and mixed fruit), but he does have a soft spot floral teas and hot chocolate, especially during the colder seasons. He doesn’t mind sour flavors in small amounts (meaning if someone gets pickles with their meal, you know they’re going onto Para’s plate), but spicy foods? Forget about it. His poor little stomach has no tolerance for spice, to the point where even a little too much pepper has him breaking out in a sweat (something Bow teases him about mercilessly).

If you asked him what his absolute favorite food is, he’d have a hard time choosing... but he'd probably say his father’s caramelized onion soup, a much-beloved dish at their dinner table and a favorite at every community potluck. It’s never quite the same when Para makes it (many years into the future with a family of his own), but it still sparks warm memories of holidays and togetherness with each cheese-laden spoonful.

Then, on the opposite side of the spectrum, we have Bow Dee, our tiny terror with a metabolism and appetite to rival those of her bigger buddies. If left alone and unoccupied for too long, she’s been known to sneak into locked pantries or climb high, off-limits shelves looking for any snacks she can get her grubby little mitts on (a habit she probably learned from watching Dedede). That said, she can be rather picky about which foods she’ll scarf down, especially in her youth when she would literally pick through her meals for the bits she liked and ignore the rest (much to her mothers’ chagrin).

If asked about her favorites, she’d say she likes protein-packed foods the most (omelets, jerky, trail mix, whatever will fuel those boundless energy reserves of hers in the saltiest, most flavorful manner possible) but refuses to touch veggies, pickles, and bitter flavors in general (at least in her childhood, growing a little more adventurous about food during their time overstars). She likes sweets as much as the average high-energy kid, partial to citrus fruits and sour candies especially (she likes how it stings a bit when you eat it, almost like it's fighting back). And, beyond all that, Bow loves spicy foods. Full stop. If it ain’t spicy - or spicy enough - she’ll find a way to make it so. Chili flakes, hot sauce, whole peppers, whatever she has on hand - it’s going in there, and Nova help anyone who tries to stop her. A bit ironic given her natural affinity for Water, though maybe that’s what gives her such a high tolerance for capsaicin. Or maybe she’s just that badass (as she likes to brag to her buddies, watching them steam out the ears from a single jalapeño while she’s already chomped down seven). And before you ask, yes, this has landed her in village clinic on more than one occasion. High tolerance or no, she definitely does not have Dedede’s cast-iron stomach… or Meta’s self-restraint. (We don’t talk about the Ghost Pepper Fiasco.)

Speaking of picky eaters, Meta has a… complicated relationship with food. He’s never had much of an appetite, often going (unsettlingly long) stretches of time without feeling the need to eat, only doing so if someone reminds him to (or if he gets too woozy, whichever comes first). He does need to eat, of course… just not nearly as often as everyone else does, it would seem (a byproduct of his peculiar biology, perhaps?). It’s an excuse he’s used often to get away with skipping meals, sometimes substituting in lighter foods like breakfast bars or Energy Drinks to keep his strength up (though this is hardly a long-term solution). He also finds certain textures and tastes difficult to deal with, even turning down entire meals if just one bite feels off. It makes eating with company - already an awkward experience thanks to his introversion - that much more uncomfortable, sitting there with a full plate while everyone else chews and chatters around him, wishing he could disappear as swiftly as his hunger (a habit that still crops up even in adulthood, though he has learned to push through it for the sake of politeness). Honestly, he could write a whole dissertation on how the act of consumption is a burden upon the living and no one should be subjected to it… and then he remembers chocolate exists and takes it all back for a while.

That’s really the one exception to his food trepidation: sweets. Perhaps it comes from living in Dream Land where sugary foods are so plentiful, the forests rich with apples and berries, the scent of pies and pastries wafting from windowsills, even the lands themselves named after foods of all sorts. Or perhaps it stems from his earliest memories, a helping hand and a bar of something indescribably sweet and rich, the first he’d ever tasted… Whatever the case, it’s stuck with him, a livelong love of sweets and sweet-adjacent foods, one that narrows, refines, and changes over time into preferences for chocolate, coffee, and other foods with light but flavorful consistencies. Not that this stops his friends (and later his crewmates) from hounding him into eating more nutritious meals once in a while, too. It's frustrating, but he knows they mean well, and he gets better about listening to their advice with time.

And finally, whipping to the other side of the scale once more, it’s Dedede, the penguin equivalent of a vacuum, willing to eat literally anything you put in front of him (including things you probably should not eat). He wouldn’t say he has many strong preferences - all food is good food in his eyes - though he does appreciate a good bone-in steak or similarly hearty dishes like seafood or pasta, and he could never pass up a nice rich dessert (especially cakes).

More than the taste, though, it’s really the act of eating - a pastime even more beloved than sparring or sleeping - that brings Dedede comfort, whether it’s through cozy communal meals with neighbors, the thrill of food-based competitions with friends (ones that will later inspire Dream Land’s famous Gourmet Races), or just to deal with the boredom (and loneliness) when he’s stuck on his own. It’s possible he gets this behavior from his mama, a little on the heavier side herself and known for her own cast-iron constitution back in her wrestling days (not to mention prone to spoiling her “darlin’ baby bird” and his friends with extra treats all the time). Meanwhile, his papa - a stickler for decency and discipline - is constantly reminding his son to slow down during meal times, wondering if he’s even tasting the food he’s shoving down his gullet (a blunt but well-intentioned criticism given the many, many tummy troubles Dedede suffers in his younger days). He never manages to fully tame his massive appetite (certainly not helped by the more decadent lifestyle he later adopts as a king), but he does at least refine it over time, learning from Para of all people about the joys of savoring meals rather than always inhaling them outright.

Phew, alright, I think that’s about it. Thanks for the question! Hopefully I didn't go too in-depth for such a simple one - I was having fun with it and might've gotten carried away again, haha. Well, at the very least, it'll give you guys some nuggets to chew on in the meantime (pun super not intended).

Sketches started 06/25/24, finished 06/27/24. | Childhood Friends AU Masterpost

[kingshovelbug]

Hello! I hope this is not a weird question, but how do you deal with ADHD and buying/having vegetables? Because I swear every single batch I bought goes moldy because I keep forgetting about it! >^<

dont worry its not! i really really struggled to eat fresh food for awhile because i would forget about it. and then feel awful because i was wasting money. it actually took until recently for me to find a system that works for me to beef up my veggie consumption lol

so i would say the biggest things that helped are where they are in the fridge, what vegetables i buy, loosely planning out meals and knowing how to throw shit together sea fairing cook style

1) my vegetables arent in the crisper drawer where theyre “supposed to be” they are in plain sight on the first shelf and i look at them anytime i open the fridge. tbh im not sure that crisper drawers do what they say that they do since theres like a whole veggie section on this shelf and they keep fine lol. sort of in line with this is that i keep the produce in the bags they come in so that i can also read the word of what the vegetable actually is and see it visual of it

2) it might be limiting depending on what vegetables you like but i only buy regularly buy veggies that last. my usual stock are different varieties of peppers, onions, cabbage, potatoes (im counting as a vegetable), and carrots. leafy greens and soft veggies like mushrooms, squash, and cucumbers go bad really fast especially if you cut into them

3) you dont need to do it every day or even every week but if im craving something specific that does go bad quickly then ill do a loose meal plan for that week to make sure that i use it up. so say im craving spinach and mushrooms. after i get back from the store ill write on the fridge a list of things i need to make to use them up like a spinach feta omelette, wilted spinach as a side for something and mushroom stir fry

4) this takes a little bit of practice but even if you do everything right stuff can still go bad. but if you have recipes that work for almost everything vegetable then as stuff looks like it could be turning you can cook it before it actually gets gross. like roasting vegetables in the oven with olive oil, salt and pepper as a side to some protein. or a quick stir fry. those are easy oh shit this needs made now meals

theres also frozen or canned veggies but i dont like the texture of those. i know some people do though so thats worth a try!

[oonajaeadira]

Hi Adira!

Last week and next week I am living the life of a paid musician (pit then orchestra) and I am fried. Seeing as how you’re familiar with the professional performer life, I was wondering if you have any advice on how to make it mentally and physically sustainable?

I am hoping that more of these opportunities will come my way and I want to be able to do it without spending a week in bed afterwards…

Ooof. I've been there. I mean, you gotta do the basics--sleep, good food, water. I also rely on copious amounts of coffee.

But the thing that usually gets me through a prolonged show-mode slam is plan ahead and then literally taking it one. day. at. a. time.

Don't look down those calendar days and wish for Friday. It's only going to make you burn out on Tuesday. Literally living in the moment saves my ass every time. Assess what you need from moment to moment. Are you hungry? Need a snack? Just sit and rest? Got a couple of hours but just exhausted? Don't worry about the "other stuff." That will be waiting for you at the end of the week. Just do what you need to that day to feel rested in your mind and body. Even if it's just zoning out to tv; don't feel guilty about that. It's just for this moment. There will be productive moments later. This one is for Narcos.

This is not to say you shouldn't plan ahead. Get your laundry done before the big week. Make big batches of good food you can eat on the go or take very minimal time to prepare for a meal so you don't stress about food prep or fall into the trap of fast food which will zap your energy and time and moneys.

One of my biggest events of the year is a two-week period where I'm literally at the office at 10am, participating in the evening events from 5-11pm, and then co-hosting an after-event until around 1am. When you factor in drive time and showers, that leaves me just enough time to sleep. Sometimes.

So I make sure to do my laundry right before. I'll even maybe organize my closet in a way where I can just pull out clothes without thinking too hard. Take an assessment of your groceries/toiletries and make sure you have what you need, because nothing will frazzle you more than not having it and/or having to squeeze in time to get to the shops. (If you do have to have something, mail order.) Make a go-bag for the week with anything you might need (including an extra change of clothes if you need it).

And if there's anything you can put off until after the big event, PUT IT OFF. Just mentally prepare yourself for big focus on the performing for that short burst of time.

When my big event is coming up, this is an example of what I do for food:

Bag of nuts and/or trail mix to keep in my bag.

Bag of carrot sticks I can keep in the fridge at work and a jar of peanut butter at my desk specifically for them. Fk spooning that shit out, dip your sticks in it.

I will boil up an entire family-sized package of Buttoni tortellini, dump in a whole container of the brand's pesto sauce, one whole chopped bell pepper, three whole packages of sprinkle tomatoes (or one package of halved cherry tomatoes), a whole package of peas (steamfresh microwave packet), and half a chopped red onion. MIX. That will give you a pasta salad for at least a week that you can eat cold right out of the fridge or warm up real quick and has a ton of veggies. And if you need protein, you can fix your meats separately and just add them in when you fix up a bowl. The key is to pack it full of tasty veggies you like that will balance the oils/fats of the pesto and turbo charge the carbs for lots of energy. (Pro tip: get a pair of really good kitchen scissors if you're like me and bad at chopping veggies or have terrible knife skills or terrible knives. So much quicker to cut.)

Starbucks via packets are a life saver if you have access to hot water and don't have time to make/grab coffee.

Laugh when you can. Step outside and focus on one thing--one flower, the way the sun hits a stop sign. Let your brain be simple for a little bit every day--I call this "letting it hang to get the wrinkles out". When you've been stationary too long, stretch. And when you feel stressed, close your eyes and imagine Pedro gently placing a finger on any spot that is tense until you let it go.

[honeytonedhottie]

healthy foods and recipes that i use on a daily basis(>•<)💭🍣

these r just some recipes for foods that i eat every single day, and they r healthy and easy to make. they r also great if u have a busy lifestyle bcuz they're super easy and quick to make <3

remember to eat yummy food that fuels u 💗

SALADS -

carrot salad - carrots! carrots r an amazing source of vitamin A and isn't only beneficial for ur skin, but also ur eyesight, and ur immune system; for the recipe i'd wash a carrot and shave it, then add one cap of apple cider vinegar and olive oil, with salt and pepper and i'll eat that as a side dish along with my meal

cucumber salad - cucumbers r also an amazing source of hydration and is great for ur skin. just slice a couple cucumbers and add olive oil, salt, pepper, and chili flakes

meditteranean salad - dice cucumbers, tomatoes, red onion, and make a vinaigrette using lemon, olive oil, and salt and pepper and add those all together with some basil for a hydrating delicious salad

SNACKS -

pan con tómate - its simply toasted bread with oil, grated tomatoes, garlic, salt and pepper

apple slices and peanut butter

frozen grapes with lime juice on top

literally any assortment of veggies with lime juice and salt

sliced fruit bowls with lemon juice

DINNERS -

how i make tofu - so i always use firm tofu and i'll dry it with a paper towel just to make sure that its dry (make sure to drain the excess water) and on a separate plate i'd add some flour, and seasonings of my choice. then coat the tofu in the flour and put it on a hot pan (approximately 5 min per side of tofu) or until its crispy, and then i'll make a sauce, usually with soy sauce, ginger and honey.

cucumber sushi - i'd wash and shave cucumbers, then take the shavings and lay them out as though it was wrapping paper (if that makes sense) then dry it with a paper towel so that the ingredients can stick onto it. then i'd fill it with sticky rice, sauces, tuna sometimes, or literally anything u wanna fill it with and then roll it up like u would do with sushi and cut it into pieces.

SANDWICHES -

sandwich one - take a hard boiled egg and break it down in a bowl, and add some mayo and mustard (trust) to create a paste like mixture. spread all that onto some bread. then add some lettuce, tomato, and cucumber.

BREAKFASTS -

overnight oats - in a container, add some oats, greek yogurt, chia seeds, honey, fruits of choice (i often use strawberries or blueberries) and almond milk and then shake that up and let it stay in the fridge overnight for an easy breakfast in the morning.

chia seed pudding - add three tablespoons of chia seeds into a container, half a cup of almond milk, one teaspoon of vanilla extract, and some honey (add coco powder if u like chocolate) and then put that in the fridge overnight.

[whentherewerebicycles]

top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.

[bugbyte]

Recent discoveries from the land of Bug lives with a chronic illness and is tired all the time:

This is probably obvious to everyone but holy shit, crock pot. I used to use this thing mostly for a few very specific recipes because I feel like there’s something about the cooking method where things can tend to lose flavor or texture (might just be a me thing) but lately it’s been a lifesaver when I am hurting and exhausted, which has been a lot.

I’m trying to cut back on premade or processed stuff where I can because I don’t think it’s good for me personally or for our budget. (No judgement from me if that’s what’s easiest for you, we all gotta eat somehow.) Cooking has become a mega effort for me when I’m having a flare up and it’s been tough. I used to do all the cooking for us because I genuinely love to do it, but it’s gotten so hard for me recently and I’m trying new methods.

More chatter and recipes under the break~

This is all kind of a medium effort (unless you have someone to help, which I am lucky to have) so it might not work for everyone, because the ceramic piece of the cooker is kind of heavy to get out and clean if you’re prone to dropping things (I am) but it can go in the dishwasher. Also chopping things can be a pain; I have a little chopping thing that helps when I’m cooking alone, it looks like this:

Anyway, if you can get past those hurdles via tools or help or buying pre-chopped veggies, you’re halfway there. You can also prep veg when you’re having a good day and freeze it so you have it ready on a bad day.

Here are a few of my favorite recipes, all are kinda chicken-based and the method is basically the same but you can probably substitute another protein, this just works for my budget and dietary needs. The only thing I might not use is ground meat; something funny can happen with the texture of it, I think because you’re not necessarily stirring all the time. It can cook kinda weird if you’re not attentive, and we’re going for as hands off as possible here.

Today we chopped up a bunch of veggies and dumped them in with chicken breast, a bunch of seasoning (curry, garam masala, garlic, ginger, a little Trader Joe’s sriracha seasoning for a little heat, I mean, I don’t think you can really add too many spices here?? Add and measure with your heart, as they say), and a jar of tikka masala sauce. Then we just have to make rice later and it’s all set. 4-6 hours on high, 6-8 on low seems to be the standard and works for basically everything I’ve tried so far. Yeah, it’s kind of premade with the jar sauce, but having something hot with real veggies and chicken when you’re not feeling good is a real morale boost at the end of the day. Plus, a ton of leftovers.

Another easy one I love is chopping up an onion and a bell pepper or two, pour in either a jar of tomato pasta sauce or a big can of crushed tomatoes + whatever garlic/basil/etc seasonings you like, and throw a couple of chicken breasts on top with some seasoning on those too. Same timing as above. By the end the chicken just shreds apart by pinching it with tongs really easily (I have hand grip issues and I can do it) so shred that and stir it all together. This stuff is great on pasta, probably also would be an amazing sandwich on a bun with some mozzarella?? Last time we used a can of tomatoes so there was a ton of extra liquid and I just dumped in a package of farfalle at the end of cooking (or 30 minutes to the end, ish) and mixed it well, gave it 30 minutes to soak up the sauce, and it was really tasty. You really only have to pay attention at the end to make sure the pasta is the way you want it, not over or under done.

Lastly, tacos. Chicken, in whatever quantity you want. We are 2 people and 2 breasts is enough for a bunch of tacos and leftovers for lunch the next day. Add a little olive oil (just a dash to help stuff stick) and half a packet of any taco seasoning you like (save the rest for the end). Mix in one of those little cans of chopped green chilies plus about one tiny can of water or chicken broth if you’re feeling fancy. Cook either high or low (as above) but I find low on 6-8 hours actually does come out better on this one. When it’s done, shred the chicken like the tomato recipe. It should just fall apart with very little effort. Then add in the rest of the seasoning packet and mix; it helps thicken any liquid into sauce. If you still end up with too much liquid somehow, just scoop some out with a ladle. Then just put it on tortillas with whatever taco stuff you like. This one also works pretty well with a big chunk of pork, like pork shoulder. You may need some extra seasoning and stuff because it’s bigger, and I would also add some garlic to the pork version for better flavor. If you have the energy or assistance this stuff is also great shredded up and thrown under a broiler for a couple minutes for crispy edges, but that’s totally optional. Still tasty without it.

Anyway, just thought I’d share some of the easy stuff I’ve come across and liked because I love cooking and I hate how much trouble I’ve had making good food without running myself to exhaustion since I started having health problems. It’s a learning curve for sure.

[ausefulblogforputtingthingsin]

Hello! Would you be willing to elaborate on what you eat almost every day? I'm hunting for food that will keep me not-malnourished and chicken tilapia asparagus yogurt squash and I know I'm missing something- is this a set meal you make every day or do you rotate between things?

I am entranced.

Sure! I basically rotate through combinations of those foods every day, with various other little additions. It's cheap, simple, and tasty, and because it's got a lot of protein and fiber, it's satisfying and filling. Also, everything is pretty much a one dish dinner, to minimize dishes, though you might need something to store leftovers. Depending on what's on sale and how much time/spoons I have, sometimes the veggies are fresh, and sometimes they're frozen.

The chicken and tilapia are frozen, and I also started getting frozen salmon too. The tilapia is probably the cheapest of the proteins but the chicken is the most convenient since it's already cooked:

They're from Walmart but sometimes the chicken is on sale for way cheaper at Fry's (Kroger).

For the chicken I throw it in a big bowl with whatever frozen veggies (usually broccoli but sometimes onions and bell peppers, brussel sprouts, squash, or whatever caught my eye at Trader Joe's). You can use any frozen veggies. I microwave it for like 4 minutes, add a sauce or salsa (it can be anything, but I usually go with pasta sauce, salsa, or masala sauce), then mix it and microwave it another couple minutes until it's evenly heated. Sometimes I sprinkle cheese on top or add like 1/3 of a can of black beans for the last minute of microwaving. That's what I often eat on weeknights when I'm tired. It's nice because it takes no planning and there's enough variety that it's not boring.

For the fish, I usually roast it with asparagus. It takes a bit more time but it's super easy. I only buy asparagus on sale (though I do get it frozen for the meals I talked about earlier), and as soon as I get it home I break off the bottom of the stems and put it in mugs of water in fridge. It'll last at least a week like that before you cook it. This can also be done with brussel sprouts, fresh broccoli, cauliflower, squash, or any other veggie, and you can make just one piece of fish for one dinner, or cook several at once if you want leftovers.

I toss the veggies in some olive oil (or use an olive oil spray) and some garlic powder or a steak seasoning blend, then put them in a Pyrex roasting pan. I roast them for like 20 minutes while I thaw the fish (I use the weight defrost on my microwave). Different veggies need different times, and I just look that up on the internet. I season the fish with olive oil and some salt, and sometimes spices, and then I put it in the same pyrex with the veggies and put it all back in the oven to finish cooking. I just use the cooking time on the package of fish. For the salmon, I scoot the veggies over and put it skin side down on the pyrex, and for the tilapia, i put it on top of the veggies so it doesn't stick and get shredded when I try to move it. Basically I find out how long the fish needs to cook, and I start the veggies and cook them enough that they can finish cooking in the time it takes the fish to cook. When I add the fish I'll often sprinkle the asparagus with parmesan if I have some - it's so good! If you use a smallish baking dish, like a 9 inch brownie one, you can even eat your dinner right from that and not make extra dishes.

For Squash, I'll slice up some yellow and/or gray squash, or even zucchini, and sautee it, and I'll add black beans and some cheese for protein, and then add salsa. It's good for breakfast, lunch, or dinner, and I often make a whole bunch so I can have leftovers to take for lunch. That's really good with eggs too.

Canned tuna is always good, and I mix in some avocado and eat it in a sandwich or with celery sticks. It's great with nori flakes too

For yogurt, I usually just thaw some frozen berries or get berries when they're on sale, and just put them in a bowl with some yogurt. Sometimes I'll also throw in a handful of trail mix or some of the chocolate covers espresso beans from Trader Joes lol. I prefer plain Greek yogurt, because you can do more with it. Every now and then, I'll mix some yogurt with lemon juice or with masala sauce to make a dressing or to add some creaminess to a sauce I'm putting on ckicken or fish.

I probably made it sound more complicated than it is, but yeah I mix and match all the foods I mentioned, and some are fresh and some are frozen.

[foodandfolklore]

Magical Recipes; how to approach an established recipe as a Kitchen Witch

Art by forestfolke on Deviant Art I think one of the most confusing things for new, or even experienced, kitchen witches is how to expand their recipe catalogue for their practice. A lot of new kitchen witches think you need to follow a recipe that has been written special for Witchy Cooking. That the regular recipes they find or use just won't have any magical purpose. But that's just not the case.

You don't need to buy special cook books with recipes exclusively for Kitchen Witches. You can take any recipe that already exists and apply it to your wants or needs. To help explain this process, I'm going to take a recipe I found online then reverse engineer it into a Kitchen Witch Recipe.

The Recipe

My Partner often donates blood, so eating foods that keep his Iron up is important to us. But I also want this dish to be emotionally satisfying Vs just eating a Steak, which neither of us find particularly appealing. I thought I'd try a Cottage Pie (also called Shepperd's Pie) because I want to find a new recipe that will help use up ingredients. Don't get me wrong, soups are awesome; but I tend to go a little light on the meat/alternatives. I tend to keep a good supply of ground meat in the freezer, so know I'll have most of the key stuff.

So I'm starting with this recipe since I don't have my own Cottage Pie recipe. Here are the Ingredients: Filling

1 lb lean ground beef

1 lb ground sausage (I use Jimmy Dean pork sausage)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 small yellow onion , chopped

2 ribs celery , chopped

1-2 carrots , chopped (about 1 cup)

3  cloves garlic , minced

1/4  cup  all-purpose flour

2 1/2 cups low-sodium beef broth

2  tablespoons  tomato paste

1  cube beef bouillon

2  tablespoons  Worcestershire sauce

1  teaspoon  fresh thyme , chopped (or ¼ teaspoon dried thyme)

1 teaspoon fresh rosemary , chopped (or ¼ teaspoon dried rosemary)

2  bay leaves

½ cup frozen corn

½ cup frozen peas

Topping

2 1/2 pounds Russet potatoes , Yukon gold or russet potatoes

¼ cup  sour cream

½ cup milk

4  tablespoons butter

salt and pepper , to taste

½ cup freshly grated parmesan cheese

½ cup shredded cheddar cheese , for topping

So let's start with the topping since it has less ingredients to worry about. For those unfamiliar with cottage pie, the base of the pie is mostly meat and Veggies, and then it's topped with some mashed potatoes before baking. It's common to just use leftover mashed potatoes. So, I'll just use my mashed potato and cauli recipe. In short, it's half potato and half cauliflower with roast garlic and seasonings. Both Potatoes and Cauliflower have protective properties. Since this is the protective top layer of the Pie, I thought the symbolism carried itself further. The Cauliflower will also work well together with the Garlic to Banish any negativity from the pie, as well as from those who consume it.

Now let's break down the filling. Starting with the largest Ingredients. Ground Beef and Ground Sausage. Ground meats in general are fantastic for grounding energy. I'll probably sub the ground beef for whatever ground meat I have on hand, so the grounding aspect is what I'll focus on for now. Potatoes are also good for grounding. This is over all is going to be a very down to earth, hearty meal. Next, the vegetables. Onion, Celery, Carrots, Peas, and Corn. Corn is not something I use on the regular, but it's has a good use in Kitchen Magic as a power multiplier. Similar to Rice. Carrots have heath and energy properties, something I want in a dish for improving Iron Levels. Though I never particularly enjoyed peas, I'll use them for their health and abundance benefit. Green Peas are also high in Iron. Celery is great ingredient to add to a dish to add lasting happiness and satisfaction. Which I defiantly want so when the dish is consumed, you don't feel disappointed. Onion will add onto the Protection and Health. But Onion also has good cleansing properties, so I have the habit of adding it to my pan first to cleanse my cooking station. I'll probably cook some or all of the onion with the meat. Now the Seasonings. Not everything used in your cooking needs to have a magical purpose. It can just be there to enhance the taste of your food. I use Worcestershire sauce often in my cooking with no thought to it's magical abilities. I use it all the time when I want to add some extra umami or savory flavour. But there are some things we can add to help enhance the magic. Thyme, Rosemary, and Bay. All three of these herbs are good for health and healing. I can feed this to my SO before a donation to make sure his Iron is up. Then I can feed it to them after when their body is recuperating. Though I may forgo the Bay leaf. I tend to worry I'll leave it in my food when it's not supposed to be eaten XD But that said, I think I'll add a few of my own. Marjoram seems like it will go well in this, which will add to the Happiness and Comfort of my meal. I wanna add some Basil and Cayenne to this. The Basil I'm hoping will help stop long term fatigue, so my SO's mind is not affected by the donation. Cayenne for a blast of extra energy. I'll also add some extra Garlic and Parsley. I'll also make a few other personal tweaks like swapping the Flour for Cornstarch. I prefer using corn starch in my sauces, and I already have corn as an ingredient anyway, so it should mesh together better on their property levels. Cooking/Assembling Now that I have the magical properties of all my ingredients established, I simply need to assemble them according to the recipe directions. The only difference is, when I add something to the dish, I know what I'm adding not only on a Mundane level, but also the magic properties of the food. I'm adding ground meat to ground my dish and the people consuming it. I add Celery to help the food be emotionally satisfying. I'll add peas to enhance health and healing. Ect.

Also note, you don't need to do as big of a dissection every time you want to cook a recipe as a Kitchen Witch. If you come across an ingredient or two you are familiar with the magic properties for (Or the ingredient just has a spiritual meaning to you personally) You can add it to your meal with that meaning in mind. Like adding a little honey to your tea to sweeten and brighten your day. Also note, most ingredients have multiple magical uses. Just as they have multiple culinary uses. You can add honey to tea for happiness, or may may choose to add it help heal and get over a cold you have. Or you can add it for both reasons! Or neither reason; maybe you just want some honey. You are the Castor, the Decider, the Kitchen Witch!

Eat well and be well 💜💜💜

[goodluckclove]

clove, i have an intense personal problem to solve: what's for lunch? or dinner? my cooking repertoire lately has been limited to japanese food because i can have the sides all week and mains take like 10 minutes to prepare. but i feel like i need to branch out. so i pose to you a riddle (not really): what do you make when you're hungry, you have 15 minutes to cook, and roughly 1/4 teaspoon of energy with which to cook it?

See I was going to answer with some funny nonsense but this is actually a really important question. We all have to eat and we all have to eat something delicious otherwise life is significantly worse.

So like here are a few easy meals that I enjoy! I don't know the exact times because I'm usually vibing out to a podcast but I do know these all to be low effort in my eyes.

Eggy Potatoes

This is my go-to whenever I just want protein and carbs and good good flavors. It's also a major depression meal of mine and I don't usually make it for other people because it doesn't seem like a Real Meal but I made it for Riley and now it's their favorite thing for me to cook.

I take potatoes O'Brien and skillet fry them in like canola oil. Season those babies - I use garlic salt, pepper, red pepper, maybe some onion powder. Cajun seasoning or Old Bay is great if you have it. Anyways get it as crispy as you want.

From this point you can either whisk up a few eggs and add it to the cooked potatoes, or you can cook the eggs separately to your liking and add them to the top. Maybe add shredded cheese. Ketchup. Hot sauce. I'm not a cop.

Pasta Salad

This is a great way to meal prep. You can either make a bunch of pasta or buy the ready-made microwave pasta that comes in bag. Do what you have to do to get some cooked pasta. Drain and chill it in the fridge with a little bit of oil and some kind of brine (caper/olive/pepper).

Once it's chill add whatever toppings you want. Feta? Fuck yeah. Any other cheese? Sure. All sorts of veggies? Let's party. Shredded chicken/smoked salmon/cured meats? Boo-yah. Then you can dress it with either a vinegrette or like virtually any other dressing and you did it.

(those microwave pastas are fantastic for easy meals by the way. Add like olive oil and Parmesan and pepper and red pepper. Cut up some bacon or spam. Just pour like a vodka sauce over it. Yum yum.)

Charcuterie

When I can't think of what to eat I end up eating some form of charcuterie. I fucking love charcuterie.

I get three cheeses - a soft, a hard, and a medium. I like to mix my milks if I can. A spread of some kind is cool, like a mustard or a spicy jam. Maybe a seasoned butter.

Bread or crackers? I usually prefer cut bread. Like a nice Dutch Crunch. Crackers are good too though.

Also get some fruit. Cut up an apple. Carrot sticks or celery. Bam all the food groups.

I loved answering this I hope you eat something delicious.