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mikauzoran · 4 years ago

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Lukadrien: Among the Wild Things: Chapter Nine

Read it on AO3: Among the Wild Things: Chapter Nine: Ghosts

Nino, Adrien, and Marinette continued to snuggle in subdued silence for a few minutes more until Nino took it upon himself to lighten the atmosphere by asking Marinette about what kind of outfit she was going to design for Luka for the wedding-slash-coronation the following day.

Marinette launched into an impassioned doctoral dissertation on the designs she had in mind that would match the outfit she had already created for Adrien while also suiting Luka.

Luka, Adrien, and Nino stopped her every so often to ask questions and seek clarification.

Soon, the lively discussion turned to mortal wedding customs and the order of the ceremony.

Adrien explained that Nathalie would make sure that Luka knew everything he needed for the ceremony, but the three humans took turns describing aspects of the event and answering Luka’s questions.

Nearly an hour had passed when Adrien’s stomach rumbled, and the young king was reminded that it had been hours since he’d last eaten.

Bidding a fond farewell to Nino and Marinette and assuring them that they would meet again soon, Adrien and Luka made their way to the King’s chambers where dinner was waiting for them.

“The kitchen made your favourite dishes, Your Majesty,” Chef Cheng announced, bowing as he removed the dish covers with a flourish.

Luka (with his glamour back up) gawked openly at the feast in miniature set before them on the small table near the windows in the King’s chambers. There was a wide assortment of vegetable and seafood dishes, curries, salads, hummuses, and bread…and a tiered tray of bite-sized desserts to round out the meal. Luka found himself astounded by the variety of colours and textures partnered with the heady yet pleasing mix of spices.

“Thank you, Shifu,” Adrien responded with a wide grin overflowing with gratitude as he scooped up some of the lemon and rosemary hummus with a slice of pita still steaming fresh from the oven. “I can’t tell you how much I’ve missed your food. Please give the kitchen my thanks.”

“Of course, Your Majesty,” Chef Cheng assured, glowing with pride at Adrien’s show of appreciation. “It is our honor to serve you. Please enjoy your meal.”

With another bow, the great chef took his leave, and Adrien greedily bit into his pita.

The food seemed to turn to dirt in his mouth, leaving Adrien choking.

“My Love? What’s wrong?” Luka entreated, getting to his feet and hurrying around the table to his husband’s side, his hand going to rest on Adrien’s back between his shoulder blades.

Adrien reached for his wine goblet, taking a large swallow of the liquid and nearly spiting it out again just as fast.

“It tastes like over-steeped tea,” he choked, staring at the spread of food with a look of utter betrayal.

“Oh, no…” Luka breathed as he realized what had happened. “You can’t eat mortal food anymore after consuming fairy food for so long. I’m so sorry, Adrien. I completely forgot.”

“Me too,” Adrien muttered mournfully, picking up a pickled radish and taking a tentative bite. He cringed as the expected acidity of the vinegar failed to materialize on his tongue, replaced instead by the taste and texture of hay.

He looked up at Luka. “Does it taste this bad for you too?”

Luka scooped up a creampuff from the dessert tray and popped it into his mouth. “…It’s fine. Light, flakey exterior…subtly sweet, creamy interior.”

Adrien grabbed a mini pain au chocolat, biting into it in desperation.

He waited for semisweet chocolate to coat his tongue and bring back the usual rush of memories of his childhood…but the pastry was gritty in his mouth.

His hand fell away from his lips, and the pain au chocolat landed with a bounce, leaving crumbs and a smear of chocolate on the pristine tablecloth.

“Adrien?” Luka called gently, concern building with every passing second.

Adrien fought to keep his breathing steady as his heartrate picked up, a wave of panic overtaking him. “…I used to eat those with my mom.”

“Oh, Adrien,” Luka cooed, his heart breaking as tears began to spill over his mate’s cheeks. “Little Prince, it’s going to be okay,” he promised, pulling Adrien out of the chair and into his arms, holding his husband tight, holding him together.

Adrien choked on a sob, wrapping his own arms around Luka and squeezing to keep himself grounded. “I’m so sorry. I didn’t realize… I’m sorry. It’s just food. It’s not important. I haven’t even thought about pain au chocolat this whole time. I just…”

“Shhh.” Luka gently started to sway, rocking Adrien from side to side. “It’s okay, Adrien. It’s going to be okay. If it helps, Alya’s mother is an exceptional chef. We can figure out how to make the foods that are important to you. You haven’t lost anything. Okay?”

Slowly, Adrien started to nod, mentally grabbing onto Luka’s words like a life raft. “Okay,” he agreed shakily. “Yeah. That…That’s a good idea. We can ask her when we get back home. Sorry. I’m just feeling a little emotional being back here.”

“There’s nothing to apologize for,” Luka whispered, nuzzling Adrien’s hair comfortingly. “I get it. I’m sure being back here dredges up a lot of old memories for you, and there’s a lot going on at the moment with your father’s death and everything. It’s okay to feel raw right now…. I’ve got you.”

Adrien tipped his head up to lick Luka’s cheek in gratitude. “I love you.”

“Love you too,” Luka assured, returning the lick lovingly. He paused, noting, “You taste like you did that day I first licked you…. You were crying then too.”

“I cried all the time back then,” Adrien chuckled ironically.

“It made me think you were fragile…that I needed to protect you,” Luka hummed, reflecting. “But you’re not, and I don’t.”

“What if I want you to?” Adrien chuckled, tears gradually drying up as Luka continued to bring him back into the present moment.

“Don’t you have a guard to protect you, though?” Luka teased. “Nino has the biggest queerplatonic crush on you. He’d be happy to do the job.”

Adrien leaned in, touching his nose lightly to Luka’s. He then shook his head so that he was nuzzling his husband as he pretended to pout, “No. I want you to protect me.”

“You’re very persuasive,” Luka observed, tipping his head to lower his lips to Adrien’s.

The kiss slowly deepened and picked up intensity until Luka began to wonder if they were skipping dinner and going straight to bed.

But then Adrien’s stomach noisily groaned in protest, threatening to eat itself if no other suitable substitute was offered to slake its hunger.

Luka pulled back with a chuckle, making Adrien whine almost as loudly as his stomach. “Later, Love,” he snickered. “First, we need to feed you. I’ll run back home and grab you something edible until we can make other arrangements to keep you nourished for the duration of our stay.”

“No!” Adrien cried in a sudden fright, tightening his hold on his husband. “Please,” he added in a more level, composed tone. “Sorry. Please don’t leave me. I don’t think I can take being alone here right now, not even for half an hour.”

Luka pursed his lips, studying the worry lines cutting into Adrien’s face. “Adrien, you can’t deal with all this on an empty stomach. Water should be fine for you to drink, but what are you going to eat?”

“There’s plenty of food,” Adrien argued, tipping his head back towards the myriad dishes covering the table. He tried not to cringe as he took it all in. “I’ll just…”

“What?” Luka snorted lightly. “Choke it down?”

“…Yeah,” Adrien sighed in resignation, breaking away from Luka to rescue the rest of the pain au chocolat he had earlier dropped.

He closed his eyes, imagined the burst of flavor that he should be experiencing, took a bite…and tasted dust. His eyes began to water as he forced himself to chew and swallow.

“Oh, My Love,” Luka cooed sympathetically, gathering Adrien into his arms and pulling him down to sit on Luka’s lap in the red velvet armchair. He rubbed Adrien’s back encouragingly as the repatriated king sullenly consumed his dinner.

It was slow going, but, eventually, Adrien managed to eat a sufficient amount to quiet his stomach and keep himself going.

“I feel sick,” he whimpered into Luka’s neck.

The kelpie continued to run his hand up and down his husband’s back, making the soothing whickering and whinnying sounds Adrien liked so much.

Adrien had told Luka once that the sounds reminded him of the horses in the royal stables that he had befriended and often talked to about his problems.

“I’m sorry, My Love,” Luka whispered.

“Don’t be sorry,” Adrien sighed, reluctantly disentangling himself from Luka and getting to his feet. “I brought this upon myself. It’s not like it’s your fault.”

Luka grimaced as a stab of guilt pierced his chest. “Isn’t it, though? In a way, at least? If not for me, you’d still be able to enjoy this food.”

Adrien rolled his eyes and gave his head a toss. “If not for you, I wouldn’t be able to enjoy this food because I’d be living a purposeless life without freedom and full of misery.”

Luka hummed thoughtfully at this new perspective. “Well…if you put it like that…”

“Exactly,” Adrien snorted. He then seemed to get distracted by dark thoughts as he looked to the chamber’s double doors. “…I suppose I should make a show of retiring to the Queen’s rooms so that we don’t scandalize the servants.”

Luka’s eyes narrowed as he picked up on the hint of fear in Adrien’s tone.

He stood, placing his own hand on top of the hand Adrien had rested on the table. “Something wrong, Little Prince?”

Adrien turned his head to look at Luka, and Luka saw that Adrien’s lips were quivering almost imperceptibly as he entreated, “Come with me, please? I don’t know if I can…” He paused and took a breath, trying to wrangle his flighty thoughts. “I haven’t been in my mother’s rooms in years. Not even after I convinced Father to open them back up again after he’d initially walled them up right after her death. I wasn’t ever able to do more than peek inside, so…” He shook his head, screwing his eyes closed. “I think this is going to be another one of those things that makes me emotional.”

“Shh,” Luka cooed, lacing his fingers through Adrien’s and giving his hand a squeeze to reassure him of Luka’s presence. “Of course. I’m with you.”

“I feel so stupid,” Adrien laughed at himself, an unkind bark. “I’m acting like such a baby.”

Luka tipped up Adrien’s chin with a finger, making Adrien meet his loving, empathetic gaze. “You are the strongest, bravest person I know. In the Couffaine family, we tend not to confront problems. We pretend they’re not there or we avoid them or run away from them. We don’t take responsibility or ownership. You, though,” he chuckled, smiling and shaking his head in disbelief. “You chose to uproot your life, leave your happiness behind, and come back here to deal with other people’s problems because you care about what happens to your subjects. You didn’t have to do that, Adrien.”

“Yes, I did,” Adrien argued, blinking in confusion. “This is my kingdom. What happens to it and its people is my direct concern.”

Luka continued to shake his head. “It’s really not,” he informed. “Your sense of duty and decency tells you that it is. My Love, you could have stayed home and let the kingdom figure out things on its own. You didn’t have to come here…but you did anyway because you’re a good, compassionate person. I can’t convey how much I admire you for that.”

Adrien looked to the side with a blush, warmth spreading from his cheeks outwards as he was unable to face the intensity of the emotions in Luka’s eyes, unable to deal with the way Luka’s expression made him feel.

“You’re here confronting all these issues head on when I would have looked the other way and pretended that it didn’t concern me. You have carte blanche to cry however much you need to cry,” Luka informed insistently. “You have every right to panic or shut down or respond however you need to respond because you’re here facing your demons, and that’s about the hardest thing a person can do…and I think the world of you for having the courage to come back here and do this.”

“How do you always do that?” Adrien laughed weakly, on the verge of tears even as he smiled and slipped his arms around his mate.

“Do what?” Luka quirked an eyebrow curiously.

“Make me feel like I’m an amazing person worth loving and not a pathetic waste of space,” Adrien snickered.

Luka squeezed Adrien protectively, mentally cursing Adrien’s parents for failing to instill in their child any sense of self-worth.

“Easy,” Luka whispered into Adrien’s hair. “It’s just a matter of showing you the truth, replacing those nasty lies about yourself you’ve believed your whole life. It’s easy to believe the truth.”

Adrien hummed softly in thought for a moment. “You make me feel like it really is the truth.”

“Would I lie to you?” Luka challenged without heat.

“…I don’t think so,” Adrien realized.

“Then it stands to reason that I’m telling you the truth,” Luka pointed out.

Adrien laughed, an ironic puff of air so soft Luka might have missed it.

“Yeah,” the young king whispered, pulling back with a cloudy smile. “I guess I’m still learning to see myself the way you see me and not the way that people here saw me.”

Luka squeezed Adrien’s hand. “You’ll get there in time. I’ll see to it.”

“Thank you,” Adrien stressed, gratitude shining in his eyes.

They stayed there, suspended in that moment, for a long beat, and then Adrien gave Luka’s hand a reciprocal squeeze before letting go and going over to the wall by one of the large, oak bookcases.

Luka arched an eyebrow as Adrien reached up and took hold of one of the brass sconces, pulling it down.

With a groan of unoiled hinges that hadn’t seen use in years, a hidden door swung open, granting passage into the room next door.

“Oh, wow,” Luka laughed, taken by surprise. “These old castles actually have secret passages? I thought that was just in the human tales.”

“This place is full of secret passages and hidden doorways,” Adrien snickered impishly, motioning for Luka to follow him. “How do you think I used to sneak around without getting caught?”

“I assumed your attendants felt sorry for you and looked the other way,” Luka snorted, stepping through into the Queen’s chambers.

Adrien stopped just inside the doorway and looked around, all manner of mirth falling away in an instant as nostalgia hit him hard.

Luka stood by his husband’s side and took in the room with interest.

It was quaint and yet stately, comfy yet decorous. The furnishings were mainly in the Victorian style with a few Second Empire pieces. The walls were papered a soft, avocado green with intricate floral designs, and the furniture was upholstered in shades ranging from pear to muted wasabi.

It was a calm, dignified room—nothing like the brazen, authoritarian scarlets, garnets, and vermillions that had reigned imposingly in the King’s chambers.

“Your mother had good taste,” Luka quietly observed. “It has a cheerful, serene atmosphere.”

Adrien nodded, taking an unsteady step forward like a sleepwalker. He went over to the sitting area by the empty fireplace and ran a hand along the back of the settee, remembering when he had sat there with his mother, taking tea, when he was a child.

“She brought most of this over with her when she came from England,” Adrien explained softly. “She liked to surround herself with things that reminded her of home.” A wane smile lifted the corner of his mouth as he added, “I’ll have to show you the little English rose garden we have out back. I insisted that the gardeners keep it up after she died because it reminded me of her.”

He blinked and frowned as it occurred to him, “I don’t know if they’re blooming yet or not.”

“You can still show me,” Luka encouraged, following Adrien over to the writing desk. “I’m sure that just listening to you describe it will be wonderful.”

“Flatterer,” Adrien snorted, brushing his fingers over the wood of the desk.

“Not at all,” Luka assured. “I’m just that smitten with you.”

Adrien hummed as he opened the top drawer of the desk and pulled out a small family portrait painted when Adrien was probably about ten.

The child in the picture was smiling and bright-eyed yet obviously trying to rein in his boundless energy in an attempt to appear regal.

Behind him was a beautiful blonde woman with clear, peridot eyes much like her son’s. She smiled sedately, and the action didn’t make it to her eyes.

Beside her was a scowling, taciturn man already starting to go grey despite his relative youth. He projected power and control, and he rested possessive hands on his son’s shoulder and at the small of his wife’s back, laying claim to them.

Luka could read the unhappiness of the family contained in the miniature portrait as clearly as if it had been written out for him.

“You were an adorable kid,” Luka remarked conversationally. “You favor your mother.”

“Oh? Yes…. Yes,” Adrien responded distractedly as Luka’s words pulled him out of his thoughts. “We’re a lot alike, actually.”

“How so?” Luka prompted gently, giving Adrien an opening if he wanted to talk.

“We have similar dispositions,” he elaborated. “Similar circumstances.”

Adrien stared down at his mother’s image, running a thumb over her painted face. “…Her father pretty much sold her. He was land-rich but cash-poor like a lot of the old, titled families. He had two daughters, and he’d already married my aunt to a wealthy merchant’s son who was looking to buy his way up in the world. My father met my mother at a party while he was abroad and promptly fell in love with her.”

Adrien chuckled bitterly, carefully setting the portrait back down into the drawer and closing it. “It was the only rash, idealistic thing he ever did in his life. He made my grandfather a generous offer, and that was that. It didn’t matter that she didn’t want to go, that she didn’t really care for my father. They packed up her things and shipped her off.”

He looked up and around the room, watching a hundred ghosts of his mother reenact memories tied to the space.

“…She was so miserable here,” he whispered sadly. “Father was cruel. The only way he knew how to express love was by exerting control and subjugating. She told me she thought about running away many, many times…but then she had me, and she told me I made it a little more bearable here.”

Luka stepped in, slipping his arms around Adrien from behind and giving his ear a comforting nuzzle.

“She’s a big reason why I knew I could never marry someone I didn’t love. I saw how it slowly choked the life out of her. I watched as my father killed her year by year….” Adrien turned in Luka’s arms, burrowing his face into his mate’s chest as he whispered tearfully, “I knew the same thing would happen to me if I let him marry me off.”

Luka squeezed tighter, pressing bolstering kisses to the shell of Adrien’s ear. “It’s okay, Little Prince,” he soothed. “Go ahead and cry. I’ve got you.”

Adrien’s fingers curled around the fabric of Luka’s tunic, gripping it to keep himself grounded as his heart broke for a mother who had felt trapped and hopeless.

Luka patiently served as a supportive presence for his husband, radiating comfort and acceptance as Adrien slowly recomposed himself.

“Thanks,” he whispered, pulling away with a sheepish smile.

Luka gave Adrien’s cheek an answering lick. “Any time.”

“I just get so upset when I think about how she must have felt…how easily I could have been in her position.” Adrien shuddered and shook his head. “Some of the women my father was considering for my wife… He made sure that they were firm, strong-willed…someone who could keep me under her thumb just like my father had.”

Luka leaned in, placing a solid kiss on Adrien’s forehead, and then carefully wiped away the tear tracks still lingering on Adrien’s face. “It’s okay, My Love…but you’re safe now, and your mother’s suffering is over.”

Adrien took a deep breath, shaking off morose thoughts. “Right. You’re right. Sorry. I feel ridiculous crying like this over every little thing.”

Luka shook his head slowly. “These aren’t little things. …You remind me of Juleka, actually. You’re both traumatized by the accumulation of your experiences, so it may feel like just a bunch of little things, but a lot of little things really add up in the long run. So don’t feel ridiculous. Like I said before, you’re facing your demons, and that’s an amazing thing.”

Adrien’s eyes went reflexively to a door at the far end of the room. “…This is nothing. The real demons are in there.”

Luka frowned, following Adrien’s gaze. “What’s in there?”

Adrien gulped. “The bathroom.”

Luka’s first inclination was to ask what was so frightening about a bathroom, but he held his tongue and was later glad that he had.

“The bathroom?” he echoed instead.

Adrien nodded, cautiously beginning to approach as if he were sneaking up on a sleeping dragon. He took the doorknob in a shaking hand and held it, frozen there, for a long beat.

Luka rested a hand on Adrien’s shoulder in solidarity. “If it’s too much, we don’t have to do this now. Just coming in here after not being able to for six years is quite the accomplishment.”

Adrien shook his head. “I’m not going to be able to sleep in this room tonight if I don’t open this door. I’ll have nightmares. I need…” He gulped. “I need to know that she’s not in there.”

Luka nodded despite not quite understanding. He placed his other hand on top of Adrien’s on the doorknob. “Want to turn it together?”

“…Okay,” Adrien agreed in a small, scared voice, just on the edge of tears.

“On three,” Luka instructed and then slowly counted down.

The door opened, and Adrien’s knees nearly gave out on him, making him stumble, leaning on Luka for support.

His mother lay in the overflowing bathtub, her hair and dress billowing out around her reminiscent of Millais’s Ophelia. Tendrils of blood snaked through the water spilling out onto the floor and soaking Adrien’s shoes.

Luka turned on the bathroom light, and it all disappeared.

“See?” Luka coaxed as he half held Adrien up. “No one’s there.”

Luka winced as he saw how translucent Adrien’s complexion had gone. “…You doing okay, Little Prince?”

Adrien shook his head, swallowing a few times before he was able to articulate, “This is where I found her.”

Luka arched an eyebrow. “You…found her?”

Adrien nodded. “The chamber door was locked, so I used one of the passageways. I heard the water running, and I called out to her, but she didn’t respond…. I don’t know what I was thinking at the time. My memories are so blurry after I opened the door and saw her,” he admitted. “I think I thought she was sleeping or sick or something, so I went to the door and unlocked it and called for the guards. Nathalie was out in the hallway, and she came and saw and had one of the guards take me to my room. Later, Nathalie came and told me Maman had drowned.”

Luka’s eyes went wide in horror, and his stomach flipped as he realized that Adrien had been the one to find his mother dead. He had to choke back the bile that rose up in his throat. He felt absolutely ill.

“Oh, Adrien,” Luka gasped, pulling him into a crushing hug. “How could those nitwits make you sleep in here? And for what? To keep up some semblance of propriety? They should have just let us have guestrooms. This is unforgiveable. How could they make you come back here?”

“It’s okay,” Adrien protested without strength, melting into Luka’s arms.

“It’s not,” Luka growled, already plotting the pranks he would play on Damocles, Raincomprix, and Bourgeois throughout the remainder of their stay at the palace.

“It will be okay,” Adrien rephrased, turning his head to look once more at the empty bathtub. “I had to get over this sooner or later, didn’t I?”

Luka couldn’t form words to express the sentiment that he didn’t think Adrien would ever truly be over something like that.

“Come on,” he whispered, tugging Adrien gently out into the main room, turning off the bathroom light, and closing the door. “We’re done here, right? You saw that she’s not in there?”

Adrien nodded weakly.

“Okay. Good,” Luka sighed, guiding his mate over to the banquette seating by the windows lining the circular turret.

Adrien didn’t protest as Luka pulled Adrien down to sit between his legs and wrapped his arms tightly around Adrien from behind.

It felt good to be supported and protected as Adrien’s body struggled to recover from the intense stress.

“…You don’t need to worry. I really am fine,” Adrien whispered several minutes later when he was finally feeling calmer.

Luka scoffed softly into Adrien’s neck. “I’m not fine.”

Adrien lifted his head, twisting to get a look at Luka’s expression. “What’s wrong?”

Luka shook his head.

Adrien got up to sit on the banquette beside his husband, taking Luka’s face in his hands. “Hey. Talk to me. Please? What’s wrong?”

Luka met Adrien’s gaze forlornly. “It’s pointless wishing I could change things that are long past, but…if I could, I’d do anything to save you from some of the pain you’ve suffered.”

“That’s sweet, but I’m really okay,” Adrien assured, rubbing his thumb back and forth along Luka’s cheekbone. “Don’t get upset on my account.”

“But there are so many things…” Luka bit the inside of his cheek as he thought about how to get across what he was feeling. “…I thought I’d understood what your life here was like from what you’d told me when you used to come to our clearing and vent about what your father had done to upset you that particular time…. Adrien, today I’m seeing how little I understood, and it grieves me deeply.”

Adrien averted his gaze, dropping his hands to clasp Luka’s. “It was fine. I mean…I hadn’t known any different until I came to live with you. I just thought that that was how the world was, so there was no need to really talk about it. I wasn’t trying to hide anything from you.”

“I know,” Luka reassured, giving Adrien’s hands a squeeze. “I didn’t mean to imply that. It’s just… Was there anything good about this place?”

“I was happy here sometimes.” Adrien looked up to meet Luka’s eyes. “I have happy childhood memories, and there were people who were very good to me. It wasn’t all bad,” he muttered defensively.

Luka nodded even though he wasn’t sure he fully believed Adrien.

��…I just missed my mother…and wished my father were capable of expressing love the way I’d seen other parents do…. And I thought I would never know what it was like to love someone so much it burned inside of me and for them to love me in return just as fiercely,” Adrien admitted. “But there were still good things. Nathalie isn’t a very expressive woman, but she loves me. Nino and Marinette are the truest friends I could ever ask for. I enjoyed some of my lessons…. There were good things,” he assured sedately.

Luka leaned in, pressing an airy kiss to Adrien’s temple. “Of course there were. I’m sorry. I didn’t mean to imply that your life before me was all bad or anything. I just…today has been eye-opening. That’s all. Just when I think I know you, you go and surprise me. It’s not a bad thing to have layers. I’m just…”

“Processing?” Adrien supplied, and Luka nodded, glad that his mate was following him.

“Definitely,” Luka agreed. “Processing.”

Adrien hummed thoughtfully. “Yeah. Today’s been a lot for me. I didn’t even stop to think that maybe it’s been a lot for you too.”

“I’m glad I’m here, though,” Luka hastened to assure. “I’m glad I’m with you, that we’re here together.”

“Like I said before,” Adrien chuckled, “I’m so grateful not to be on my own. I really don’t know what I would do without you.”

“Oh, you’d make it,” Luka snorted, giving Adrien’s cheek a bolstering lick. “I believe in my Little Prince.”

“At least one of us does,” Adrien snickered, leaning in for a quick kiss. “Come here. I want to show you something good about this place. I think you’ll like it.”

“Oh?” Luka arched an eyebrow in interest as Adrien took him by the hands and pulled him to his feet, leading him across the room to the harpsichord halfway between the bed and the door out to the hall.

“Oooh,” Luka purred, pleased with the prospects that the instrument offered. “Am I finally going to get to hear my talented spouse’s true musical abilities?”

“If this thing is in tune,” Adrien chuckled, pulling out the bench and taking a seat, motioning for Luka to sit down beside him. “They’re supposed to keep it in tune as part of the general maintenance cleaning, but I don’t know if they’ve bothered since I haven’t been here to pester anyone about whether or not it’s been done.”

Adrien pressed his fingers to the keys, playing a simple D major chord. He nodded in satisfaction as the picks inside of the instrument plucked the strings and the notes sounded true.

“Looks like we’re in business,” Luka hummed in pleasure. “What are you going to play for me?”

Adrien folded his lips back over his teeth in thought as he warmed up with a series of scales and arpeggios. “Don’t laugh when I fail miserably. I’m completely out of practice, but…this is a song my mother and I used to play. It won’t sound right, since it’s supposed to be played by two people with four hands, but…”

He shrugged and started to play the first minute or so of Mozart’s Harpsichord Sonata in D Major, K.381.

Luka closed his eyes and listened as Adrien’s fingers fluttered up and down the keyboard.

“You’re not out of practice at all,” he snorted. “Unless you were truly phenomenal before, anyway.”

Adrien rolled his eyes, elbowing Luka in the arm. “Do you even know what the song is supposed to sound like? I’m missing notes all over the place, and I’m completely off tempo.”

Luka clicked his tongue. “Not at all. Maybe a few finger flubs here and there, but it’s still very pretty. I like your harpsichord playing.”

“Maman was better,” Adrien whispered, fingers going still.

Luka opened his eyes and turned to find silent tears parading slowly down Adrien’s cheeks. He wiped them away and replaced them with a kiss. “Maybe I should learn to play harpsichord. Would it be good to have someone to play the pieces you used to play with your mother with, or would that just make you sad?”

Adrien bit his bottom lip, chewing on it in thought. “I think I would like that…. Someday, I want to play the songs I played with Maman with our children. It would be really nice to share them with you in the meantime.”

He turned to Luka with a timid smile and was rewarded with an enthusiastic kiss from his husband.

“I really like the sound of that.” Luka could barely contain a face-splitting grin at the thought of their future family together.

“Good to know we’re on the same page,” Adrien chuckled, smile growing wider. “…Shall I play something else?”

“If you’re feeling up to it,” Luka encouraged. “I could listen to you play for hours, honestly.”

Adrien nodded, fingers beginning to flow over the keys once more. “This is one my father makes me play all the time, but I still like it.”

He played Bach’s Prelude and Fugue in G Major first and then followed it with a few more short pieces. Eventually, his fingers slowed to a stop, and he lowered his hands back down into his lap.

“All done?” Luka inquired, reaching up to play with Adrien’s hair.

Adrien nodded. “For tonight, anyway…. This was nice. I used to hate when my father made me practice, but…I did miss this.”

“It sounded lovely. Thank you for sharing that with me.” He leaned in to nuzzle Adrien’s ear.

Adrien closed his eyes and let himself enjoy the attention.

After a minute or so, he spoke up, bringing himself back to reality: “…I should probably go and visit my parents in the mausoleum…pay my respects.”

He grimaced at the thought.

Luka shook his head. “I think you’ve done enough emotionally taxing things for one day. We’ll go first thing in the morning. For now, you should go to sleep and rest up.”

Adrien contemplated protesting out of a sense of duty but ultimately decided against it. “Okay. First thing in the morning, but only because I am completely drained, and I don’t think I can bear to face them right now.”

“They’ll understand,” Luka assured, taking Adrien’s hand and giving it a bolstering squeeze. “Go back through the passage into the King’s chambers and make a show of leaving and coming in here so that we don’t scandalize any servants. I’ll wait here for you.”

“You’re the best,” Adrien chuckled, giving his husband a kiss before getting up to go.

#Lukadrien #Miraculous Ladybug #Miraculous Ladybug Fanfiction #Adrien Agreste #Luka Couffaine #Fae AU #Fae Luka #Hurt/Comfort #Confronting the Past #Childhood Trauma #Fluff #Healing #Supportive Luka Couffaine #Mikau's Writings #Among the Wild Things

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lilchariovilts-blog · 6 years ago

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The language of Cooking

A la carte - dishes on the menu which are prepared to order and individually priced

Al dente - used to describe the degree to which pasta had been cooked, meaning still firm to the bite

Bake - a method of cooking in the oven in dry heat

Barbecue - food is prepared by skewering meat, seasoned and brushed with oil, placed on greased grid and cooked over live coals

Baste - to moisten the food while it is baking or roasting, in order to improve flavor and appearance and prevent it from drying out

Beat - to make the mixture smooth and light by lifting it over and over

Bechamel - a foundation white sauce

Blanch - put boiling water over food or dip the food into boiling water

Blend - mix two or more ingredients until one ingredient cannot be extinguished from the other

Bouquet garni - a bunch of herbs tied together in a cloth of muslin bag so that it can be easily removed before serving

Braise - brown meat or vegetable in a small amount of liquid that combines sauteing and simmering

Brine - a preserving liquid of water and salt used for meats

Broil - a cooking method in which the food in exposed to direct heat

Canape - a toasted or fried base used to serve various bite- sized piece of food

Chop - to cut into very small, uneven pieces

Cream - to rub, mash or work shortening against the side of a bowl until smooth and creamy

Cube to cut into small pieces - around 1/2 square

Cure - means to preserve. It is a term applied to meat products and may involve brining, pickling, drying, smoking, or a combination of these techniques

Cut in - to combine fat and other ingredients using a pastry blender or by using 2 knives in scissor like motions

Deep fat fry - food is cooked in sufficient fat to cover it completely

Dice - to cut into small pieces usually 1/4

Dredge - to coat with a dry ingredients such as flour, bread crumbs, or sugar

Dripping - a beef fat

Egg wash - a mixture of egg and milk or egg and oil used to coat foods prior to crumbing for frying

Flake - to break into small pieces with a fork without mashing the pieces

Flambe - a food which has had heated alcohol poured over it and it then flamed

Flute - to make the edge in a scalloped effect as in pie crust

Fold - add beaten egg whites or whipped cream to a mixture without losing what had been beaten into them

Garnish - a decorative touches are added to dish to improve its appearance

Glaze - to cover with some sort of shiny coating

Grate - to shave food such as cheese and vegetables into small shreds

Grease - to rub with fat or oil

Julienne - to cut vegetables into thin match sticks size which are used to garnish dished such as soups, stews, etc.

Knead - working dough with the hands to obtain a required consistency. This is done by stretching and folding on a floured surface

Leaven - to make light or increase volume by the use of yeast or baking powder

Marinate - to soak meat or fish in a mixture of oil, vinegar and wine (oil-acid mixture) to add flavor and make it more tender

Marinade - a mixture of oil and acid liquid such as wine, lemon juice, vinegar and other flavoring ingredients

Mince - to cut and chop into small pieces

Mise en place - literally translated ‘to put into place’ is all the preparations needed before cooking and serving foods.

Pan fry - to cook in small amount of fat

Reconstitute - to bring a product back to its original consistency by adding water to a dried product

Reduce - to concentrate the flavor or consistency by allowing the liquid to evaporate

Roast - to cook uncovered in an oven or an open fire

Roux - a thickening agent made by cooking together equal parts of flour and fat

Saute - to cook light in a small amount of butter or oil

Season - to add salt and pepper for flavor

Simmer - to cook just below the boiling point

Singe - to remove hair from poultry by pressing over a flame

Shortening - a fat such as butter, margarine, lard or drippings used in baked products

Steam - to cook food by steam in a covered steamer

Stewing - a moist heat method in which the cooking liquid becomes the sauce or gravy for the finished dish

Stir- fry - to stir-fry vegetables are quickly sauteed in a large fry pan with oil

Stuff - to place a savory mixture used to give flavor to a dish in cavity

Thaw - to bring a temperature below freezing

Toss - to mix by a lifting motion with the use of two implements

Whip - to beat rapidly until thick and stiff with a wire whisk to incorporate air and increase volume of egg and white

#home economics #notes #cooking #terms #cook book #TLE

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beef-steak-veg-blog · 2 years ago

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Best Roast Beef Sandwich [Must Try]

The Roast Beef Sandwich is a traditional American sandwich popularized by diners and fast-food restaurants such as Arby's. This delicious homemade sandwich is made with slices of meaty roast beef, veggies, sauces, and melted cheese. It can be eaten hot or cold and can be customized with all of your favorite toppings.

Best Roast Beef Sandwich

WHAT CUT OF BEEF IS BEST FOR ROAST BEEF SANDWICHES?

The meat for your roast beef sandwich should ideally be lean but not chewy. A top loin roast is possibly your best option, as it provides a lot of flavor without a lot of fat. Bottom loin or eye round steaks are less expensive options that taste just as good.

WHAT TYPE OF BREAD TO USE?

For this recipe, the first thing to decide on is bread. This alone can go in a variety of directions, and there are no bad options. I would suggest using the following bread: - Ciabatta - French - Sourdough - Kaisar - Croissant - Artisan Rustic Since you're looking in, I'll tell you that I used a Kaiser roll, and it's delicious.

Roast Beef Sandwich Suggested: - Best Ceramic Honing Rod to Buy - Best Salad Spinner Test - Best Thermal Cookers to Buy

WHAT YOU NEED?

This recipe requires only a few ingredients but provides an elevated flavor for your everyday sandwich. - Horseradish Cream Sauce- This quick three-ingredient sauce adds a flavorful punch as well as a nice creamy texture to the sandwich. For the ultimate roast beef accompaniment, combine mayonnaise, dijon mustard, and prepared horseradish. - Ciabatta Bread– Ciabatta bread is ideal for this sandwich because it has a crusty exterior and a chewy interior that, when toasted, provides a good crunchy base. - Arugula– Arugula's peppery bite adds much-needed freshness to the sandwich. - Roast Beef– For this sandwich, I like to get thinly sliced roast beef from the deli counter so I can pile it high. - Mild Cheddar Cheese– Mild cheddar cheese adds just the right amount of flavor to the sandwich without overpowering the other flavors. (My favorite sliced cheese is Tillamook.) - Quick Pickled Onions– The recipe for my Quick Pickled Onions can be found here. They are the ideal acidic and crunchy complement to these sandwiches.

WHAT KIND OF CHEESE IS BEST FOR THIS RECIPE?

Simple Beef Chimiaassi We usually use Provolone cheese because of its flavor and "melt-ability," but you have a lot of options here. Gouda, Asiago, Swiss, and Mozzarella are all excellent choices. In general, melted white cheese is your best bet for an irresistible roast beef sandwich.

TOPPINGS

We've decided on the two main components, bread and beef, and now we need to figure out the toppings. Close your eyes and concentrate solely on the meat. Now consider all of the amazing things beef pairs well with and what would make this epic! Potatoes, horseradish, balsamic vinegar, onions, and cream are all things that come to mind. The next step is to figure out how to get all of those things that are typically served as a sauce on top or as a vegetable on the side. Continue reading to find out what I did. - I used a mandolin slicer to thinly slice a large russet potato and a sweet pcotato, then tossed them in olive oil, salt, and pepper before baking them on a sheet tray lined with parchment paper at 400° for 20 minutes, or until lightly browned and cooked. Potatoes go great with beef, and they'll be fantastic on this sandwich. - Then, using the same mandolin, I thinly sliced two shallots and placed them on a sheet tray lined with parchment paper. - I whisked together some balsamic vinegar, sugar, and olive oil in a bowl and brushed it on the shallots before baking them at 400° for 25 minutes. Beef with caramelized onions! You clearly need to see what's going on with this roast beef sandwich, or you'll miss it completely. - This also allowed me to hit two birds with one stone when it came to the toppings. Remember how I said beef goes well with balsamic and onions? Well, I just combined the two.

Delicious Roast Beef Sandwich

WHAT ARE GOOD CONDIMENTS TO USE?

While there are a few more items on this list, I wanted to focus on the ingredients that require effort, such as this horseradish cream. This is by far the best condiment to put on it because it is nothing short of delicious. The sauce that goes on the roast beef sandwich is the last thing we'll look at. It has a lot going on, but it's so worth it: - Mayonnaise - The sour cream - Cream cheese - Horseradish, freshly grated (yes you can use prepared in a jar) - Fresh basil chiffonade - chives, chopped - The parmesan cheese - seasoned with salt and pepper - Worcestershire sauce (Worcestershire sauce) - Mustard

WHAT CHEESE GOES BEST?

While I didn't use sliced cheese, I did use parmesan cheese in the horseradish cream sauce, which goes well with roast beef. Other cheeses that go well with roast beef include: - The blue cheese - Cheddar - Asiago - Gouda - Fontina

HOW TO MAKE IT?

Roast Beef Sandwich Making the best roast beef sandwich ever can be difficult because you want to add ingredients that are subtle in flavor and complement the roast beef, which is what we did with all of the toppings. - Spread the horseradish cream on the bottom of the toasted kaiser bun. - Sprinkle some arugula leaves on top of the horseradish cream. - Fold over several slices of sliced meat and place them on top of the arugula. - F thinly sliced radishes, kale microgreens (optional), and top bun. This sandwich is my absolute favorite. It's flavorful, it's a show stopper, and it's always the hero when I serve it to family and friends.

WHAT GOES WITH BEEF SANDWICHES?

Add some flavor to your sandwich with these tasty side dishes! Roast beef sandwiches are delicious on their own, but any of these additions will take them to the next level. We enjoy French fries or potato wedges with our roast beef sandwiches, which are simple to make at home. Cole slaw, mashed or roasted potatoes, and steamed vegetables are all delicious accompaniments to your roast beef sandwich.

RECIPE CHEF NOTES + TIPS

- Storing and freezing: Refrigerate the toppings, bread, horseradish cream spread, and buns separately wrapped in plastic wrap for up to 1 week. The asiago sauce is fantastic on a variety of other sandwiches, including chicken, turkey, andwell. - Outside of this sandwich, ham. - I basted the shallots with the balsamic mixture every 6 to 7 minutes or so to help intensify the flavor and caramelize them.

Frequently Asked Questions

What comes on a classic roast beef sandwich?The roast beef sandwich is also commonly made up of bread, cold roast beef (either leftovers from a homemade dinner or deli meat), lettuce, tomatoes, and mustard, though cheese, horseradish, fresh/powdered chili pepper, and even red onion are not uncommon.What cut of beef is used for roast beef sandwiches?It's best to use a top loin roast. It has a strong brawny flavor and all of the fat is on the surface, which you can easily trim off after the meat has been cooked. The beef is roasted low and slow here to ensure tender, juicy meat. However, if you want a more cost-effective cut, use bottom, top, or eye round instead.What is a three way roast beef sandwich?Everyone knows that New England has the best roast beef sandwiches. The traditional version, known as the "three-way" in local parlance, stuffs a soft roll with thinly sliced roast beef and then smothers it with American cheese, James River barbecue sauce, and mayonnaise.What is the Arby's sauce made of?In a saucepan over medium heat, combine ketchup, water, corn syrup, molasses, Worcestershire sauce, hot sauce, steak sauce, garlic powder, onion powder, salt, black pepper, and nutmeg until smooth; bring to a boil and immediately remove from heat to cool completely.

Other recipes to try:

Classic Roast Beef Sandwich Roast Beef Sandwiches Christine's Roast Beef Sandwich Read the full article

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jenguerrero · 6 years ago

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#saminnosrat #saltfatacidheat

I have a *massive* food crush on Samin Nosrat. She has the enthusiasm and food joy of Julia Child. She’s a natural teacher. She doesn’t want to impress you, but rather wants to demystify everything about the kitchen so that you can cook well. And by you, I mean everybody. She doesn’t want you to follow exact directions. She wants you to actually understand. That’s pretty powerful stuff!

I first picked up the audiobook of Salt, Fat, Acid, Heat and listened right through. I couldn’t turn it off. I thought Claire Danes was narrating it. No, that’s Samin. They are voice doppelgangers. I got to the end and she referenced some chart printouts you can access online and mentioned that the physical book has recipes to practice the principles of the book. What?! Now I had to pick up a physical copy, too. <I totally raised a judgy eyebrow.> No matter. I’ve listened to the audio book 4 times now, so I think I can safely say I got my money’s worth.

That physical book. It has really cool charts in it. I’m a little herb and spice obsessed, so I didn’t need the global flavor wheel, but a noob to international cooking would have a blast with it. There’s a salting calendar, basic salt volume ballpark numbers, an international fat wheel, and an international acid wheel. All of those can be printed from the audio book link. Then there are the recipes. What skill do you want to practice? She lists the skills and a few recipes to choose from to practice those. Those are just in the physical book.

Then there’s the show. So far, it’s wonderfully entertaining. You will love Samin. She is crazy loveable. Her joy is contagious. She’ll make you curious and you’ll want to try everything. Her guests are terrific. The places and topics are fascinating. And her expressions!!! She looks like a kid shocked by the perfect gift when she gets impressive ice cream in her mouth! ❤ But it’s not super actionable and educational, like the book – yet. I hope it will be. It would be wonderful if she continues with episodes cooking with us and explaining what you should be looking for and what she is seeing the whole time.

Who’s the book for? Anyone who wants their food to taste its best. The only people I think it wouldn’t be for are those that eat to live, and don’t actually care how it tastes as long as they’re being fueled appropriately. I’ve heard they exist. LOL!

I tried some of the recipes, and they were wonderful. I didn’t ask for permission to share one, though. Duplicating a set of exact steps is not what she’s about. She wants to convince everyone to taste constantly and thoughtfully.

Her fettucine alfredo was wonderful. Simmering and reducing the heavy cream by half without it bubbling up over the edges was the only challenge. (Salt and fat lessons)

Her buttermilk chicken. (This one hits all four lesson boxes – salt, fat, acid, and heat.) Holy wonderful chicken, batman! You spend 5 minutes (if that) getting it salted and into its marinade the night before. Then you let it come to room temp while the oven preheats, and it spends an hour in there, being moved once. Perfectly seasoned, super moist chicken. Zero effort. I made it a second time on the rotisserie on my grill out back. Flippin’ irresistible!

Persian-ish rice. (Heat lesson) Okay, I watched her do this one on the show and she motioned to her big nonstick pot with a lid and said, “Every Persian Mama has one of these big pots from TJ-Maxx to make their rice.” I wasn’t going to argue with every Persian Mama, so I ran over to TJ-Maxx and bought one, too. Then I opened the book, and she makes it in a cast-iron skillet in there. <Don’t tell my husband that the pot was unnecessary, okay?> It worked beautifully, so I’m glad I picked it up. There are slight differences between the show and her book, which really highlights that she’s working with basic ideas rather than committing to how something’s done, and that she goes with her cooking mood a bit. Samin uses a yogurt blended in with a shallow layer of rice at the bottom and wraps the lid in a towel. I remember using America’s Test Kitchen’s recipe before and they did the exact same thing. The first time I had Persian rice with tahdig was at a girlfriend’s house, and she did not use any yogurt. Maybe that’s why Samin is calling this Persian-ish rice? Anyway. Her method is really easy and it’s fantastic! My tahdig came out in one perfect piece the second time. <happy eyebrow bounce> I stirred the steeped saffron right into the rice that time so it would be evenly blended. (top layer, not the bit pulled to the side and mixed with yogurt)

Bean and roasted veg salad. Okay, this is my favorite so far, but it’s not why you think. I learned something with this dish. Clearly, acid is where I could stand improvement. She has you soak beans overnight, then cook them in simmering water with a splash of olive oil, a few bay leaves, and a sprinkle of salt til they’re done. They should be creamy all the way through, but not defeated. She doesn’t give the timing and wants you to test until you understand. (For noobs, I’ll mention that it should be somewhere in the neighborhood of an hour so that you don’t bite a raw bean at 30 minutes.) She has you make a very acidic dressing for it, using more red wine vinegar than olive oil. Soak shallots in the vinegar at first to take their raw sharpness out, like you do in dishes with a Spanish influence. It should make you pucker from the sour punch. Once it was on the beans, it was perfect. I was thrilled, because I would have used way too little acid, and that took them from boring to craveable. Kisses to Samin for that one! She has you roast broccoli (she uses Romanesco, but it costs 3 times as much as regular and wasn’t looking particularly fresh at my grocer that day, so I went with plain old broccoli), cauliflower, Brussels sprouts, and carrots tossed in olive oil and salt and spread on separate pans – or at least separate ends of pans – at about 425 F until they are nicely browned. She doesn’t give a time because she wants the cook to watch for done-ness instead of an arbitrary time that would have varying results from one house and oven to the next. You plate it with the vegetables loosely layered, then the beans, a sprinkle of za’tar (careful if you’re a Penzey’s head, because it has salt in it and Samin’s didn’t) and then fatty feta cheese and piles of herbs (it looked like cilantro, dill, and mint. I had parsley, too, so that joined the party) right in the center. She finishes it with Maldon salt. It’s glorious. Make this the next time you’re entertaining vegetarian friends. Or skip the feta for vegans. It’s a great punch of flavor, but the salad definitely doesn’t *need* it. This one’s not in the book. Or on the website (yet), so it’s particularly fun to play with, because you have to learn to trust yourself and taste thoughtfully as you go along to make it. The only thing I did differently the second time was make it a bit bigger. I had dreams of leftovers….

Go watch that show! And get that book! You’ll hug me for it. Have you seen it? What’s your favorite so far?

<Okay, I apologize for the weird spacing for emphasis in the first paragraph. My husband was laughing at me because I was restraining my need to put an exclamation point at the end of each sentence. It’s very difficult to contain all this foodthusiasm. We went and listened to David Sedaris speak a few years back and between stories he was chatting. One of his little sidebars was about the overuse of the word awesome in America. I sat listening, cringing with self-awareness of my guilt with that one. I spent the next month biting my lip to keep the “awesomes” from falling out. I read on Facebook, listened at dinner club, and book club, and the awesomes were everywhere. Sometimes, awesome is the most appropriate word, though, isn’t it??? I know that if I stick an exclamation point at the end of everything for emphasis, nothing is emphasized.>

I’m an Amazon affiliate. Any time you use one of my links to make a purchase, Amazon gives me a tiny percentage. Thank you!

Salt, Fat, Acid, Heat – Hardcover

Salt, Fat, Acid, Heat – Audiobook

I have a massive food crush on Samin Nosrat. Salt, Fat, Acid, Heat. #saminnosrat #saltfatacidheat I have a *massive* food crush on Samin Nosrat. She has the enthusiasm and food joy of Julia Child.

#Acid #book #cook #cookbook #Fat #food porn #Heat #Jennifer Guerrero #JenniferGuerrero #Netflix #Nosrat #review #Salt #Samin

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amatchgirl · 5 years ago

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Pantry Staple Baking

We’ve rounded up a collection of recipes that utilize your everyday pantry ingredients. In the recipes below, feel free to switch up your spices, jams, nuts, garnishes, and more with whatever you happen to have stocked in your kitchen. Don’t be afraid to customize the flavor profiles to fit your baking needs!

Caramelized Banana Bread

Crowned with golden Caramelized Banana halves and offering a hint of cinnamon flavor, this loaf is all about taking the banana to the nth power of sweetness. If you don’t have sour cream, you can substitute full fat regular yogurt or crème fraîche.

2. Hazelnut-Banana Sour Cream Muffins

With a toasty Hazelnut Streusel topping and the tender crumb of banana bread, these muffins are a welcome treat for any morning. If you don’t have hazelnuts, feel free to swap them out with whatever nut you have on hand.

3. Johnny Bread

Every Sunday morning in households and eateries across Bermuda, johnny bread is served with boiled potatoes, bananas, and codfish. With a golden-brown exterior and tender, fluffy crumb, johnny bread is versatile enough to enjoy with dinner or as a snack smeared with jam or honey. Traditionally, Bermudians cook the dough shaped into a disk or cut into a scone-like wedge in a hot skillet. For our recipe, we bake the bread for a few minutes after frying.

4. Cardamom Flourless Chocolate Cake

The beauty of this cake is the crackled top, which, combined with the cardamom-scented cake, yields the perfect mix of crispy, soft, chocolaty goodness in a single bite. If you’re running low on flour, this is the cake for you!

5. Classic Soda Bread

A traditional take on quick bread, this soda bread recipe is brought to life by buttermilk and baking soda. These two ingredients combine to create a crunchy crust and a subtle tartness that’s definitively mouthwatering. Plus, this recipe requires only a few pantry ingredients and you can make your own buttermilk by adding 1 tablespoon (15 grams) white distilled vinegar or lemon juice to 1 cup (240 grams) whole milk.

6. PB&J Blondies

This blondie recipe makes the most of two pantry staples: peanut butter and jelly! In a throwback to your favorite childhood lunchbox item, we added luscious swirls of grape jelly and extra peanut butter to the top of our peanut butter-rich batter. Swap out the grape jelly for your favorite flavor.

7. Chocolate Olive Oil Cake

A grown-up chocolate cake, this olive oil stir-together batter has sophisticated cocoa notes complemented by a deep, dark ganache frosting. If you’re running low on butter, this cake is good option because it relies on olive oil for its fat content.

8. Cinnamon Jam Loaf

Filled with sweet, jammy swirls and topped with a nutty streusel, this quick bread makes for a hearty breakfast or tasty dessert. Substitute the jam for whatever fruit preserves or spreads you have at home. If you’re out of cinnamon, use nutmeg, allspice, or cardamom to spice things up instead.

9. Orange-Cardamom Loaves

Dripping with sweet Orange Glaze and scented with warm cardamom and vanilla, these loaves are absolutely mouthwatering. This recipe also relies on pantry staple vegetable oil rather than butter to impart tenderness to the crumb.

10. Sour Cherry Shortbread Linzer Cookies

These are the best sandwich cookies you’ll make this summer. A tiny bit of citric acid in the cookie dough creates a zesty sour cherry flavor, which balances out the buttery shortbread cookies. You can fill these linzer cookies with any jam or preserve you like, and you can nix the citric acid in the cookie if you don’t have any!

11. Toasted Almond Sablés

Président® butter makes these sparkling sablés the ultimate buttery, melt-in-your-mouth cookies. Here, it imparts a creaminess that complements the flavor of toasted almonds exquisitely. Président is France’s number one butter and our go-to for all crumbly French cookies.

12. Lime Shortbread Bars

Classic shortbread gets a summertime makeover in these zesty Lime Shortbread Bars. Adding lime zest to the dough adds a bite of freshness and plays up the buttery flavor of shortbread you know and crave. You can freeze the uncooked dough and bake off as you need!

13. Cheesy Beer Bread

This cheesy loaf comes together easily but packs a whole lot of flavor! Use your favorite pale ale and Monterey Jack cheese, or whatever you happen to have on hand.

14. Marble Sheet Cake

Swirls of rich chocolate batter and sweet almond batter combine to create this stunning sheet cake. Top with a dusting of confectioner’s sugar for a simple yet elegant finish. You can flavor the almond batter with any other extract you happen to have on hand.

15. Peanut Butter Cookies

Chewy, cakey, and full of addictive nuttiness, this fuss-free recipe checks off all the boxes for the ultimate peanut butter cookie. Plus, it’s the supersize bakery style you know and love. You’ll turn to these again and again when the late-night cravings call.

16. Blueberry Muffin Bread

For all the blueberry muffin fans out there, this one’s for you. With a tender, buttery crumb packed with juicy blueberries and a crunchy sugar-coated top, this Blueberry Muffin Bread is the loaf pan version of everyone’s favorite muffin.

17. Oatmeal Cherry Walnut Cookies

These Oatmeal Cherry Walnut Cookies by Marian Cooper Cairns are the summer cookie you’ll be eating all season long. Who needs raisins when you can have a much bigger, even sweeter flavor impact with plump dried cherries? If walnuts are not your jam, pecans or hazelnuts are great substitutes. Be sure to toast the nuts for optimal flavor. Baking at 350°F (180°C) until the nuts smell slightly fragrant, about 8 minutes, will do the trick.

18. Classic Olive Oil Cake

A staple in most Mediterranean kitchens, this light and barely sweet cake is perfect for an afternoon snack or late morning tea. A final brush of olive oil just before serving brings the fruity flavor to the front of your palate as soon as you take a bite. Olive oil takes the place of butter in this rich cake.

19. Flourless Fudgy Cookies

Chocolate lovers will swoon over the rich texture of these Flourless Fudgy Cookies! Top with walnuts, your favorite nut, or whatever nut you happen to have on hand.

20. Do-It-All-Dough

This miracle recipe can go sweet or savory, depending on the baker’s whim. This flexible enriched dough will become the most trusted recipe in your bread repertoire. Luxuriously rich with milk, butter, an egg, and just a dash of sugar, the Do-It-All Dough can become the tender base for both Almond Cream Rolls and Garlic Herb Clover Rolls. So feel free to fill and top with any of your favorite ingredients.

21. Sour Cream Coffee Cake

This endlessly customizable classic comes together in a flash. The warm notes of vanilla complement the subtle tanginess from the sour cream beautifully in the irresistibly tender crumb. When topped with the nutty crunch from the almond-cinnamon streusel, it’s pure magic.

22. Classic Vanilla Pound Cake

You can choose your flavor with this incredibly simple, perfectly sweet pound cake. Go almond, lemon, or vanilla. Top with your favorite glaze, chocolate sauce, or a sprinkle of confectioner’s sugar. The possibilities are endless!

from WordPress http://sweetly.site/pantry-staple-baking/

#Baking

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kristablogs · 4 years ago

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Eight international cheeses you need to try once

Paneer is a dense (and delicious) cheese eaten in India and other Southeast Asian countries. (Kanwardeep Kaur/Unsplash/)

I came to terms with my lactose intolerance two years ago, after an encounter with a grilled cheese sandwich in my college dining hall gave me a night to remember. But one of my biggest regrets in having to quit dairy for life is that I never tried a cheese that wasn’t from France, Italy, Sweden, Switzerland, or the US. In my mind, cheese was either fancy and European, or fast food and American—never anything in between. And yet, there’s a whole world of cheeses all across Asian, African, and Latin cultures.

Dairy farming first started in the Middle East almost 11,000 years ago, before spreading through the Balkans to Greece and Central Asia. But the cheeses that sit on our grocery shelves today are nearly all Western, and that’s shaped our perception of this snack, filling, topping, and (admit it) meal. Sampling recipes from different countries can change that, however: These eight varieties helped widen my views on cheese and cheese making.

Rushan (Yunnan Province, China)

First produced during the Ming Dynasty, the native Bai people have been producing and consuming this cheese for centuries. Rushan is flat with a leathery, crispy texture, and is made with cow’s milk mixed with acid. Unlike most Western cheeses, it doesn’t require the addition of a starter containing Lactococcus and/or Lactobacillus bacteria. Instead, the acid curdles the milk when cooked in a wok; the curds are then fished out from the mixture, dried, and shaped into cakes. In Yunnan, people usually fry or grill the cheese, allowing it to take on a puffy, melt-in-your-mouth texture. At night-market stands, rushan is handed to you on a stick, topped with fruit preserves, chocolate syrup, or condensed milk.

Sakura (Hokkaido, Japan)

Borne from the misty, green fields of Kyodogakusha Shintoku Farm, this smooth, yeast-based cheese is infused with the floral acidity of cherry blossoms. Each small wheel is packed in a wooden box with a dried sakura petal impressed on its surface. It’s earned top honors at the Mountain Cheese Olympics, an international cheese competition in Galtür, Austria, and is the first Japanese cheese to ever do so. It was also served to guests at the G8 Toyako Summit in 2008. The farm, which rests on Hokkaido, the northernmost of Japan’s main islands, has its own dairy cows, grazing pastures, and cheese-production factory.

Wagashi (Ghana)

Fulani nomadic herders craft this elastic cheese with fresh cow’s milk, curdled by the juice of giant milkweed leaves. The whey is then strained out, and the mixture is pressed into wheels. The community depends on wagashi as an essential form of protein, often grilling or deep frying it and coloring it red with sorghum.

Paneer (India)

According to popular legend, paneer first formed from the milk carried in the saddlebags of nomads, as they rode horses from settlement to settlement during the Mongol Empire’s reign. The liquid curdled after mixing with the goat or sheep rennet lining the saddlebags, creating the characteristic chunks that now star in many Punjabi and Indian dishes. The modern cheese-making process only takes a few hours: After dressing milk with lemon juice or vinegar, the curds are separated from the whey and squeezed into small blocks. As a non-melting cheese, like halloumi, paneer captures the smokiness of grills perfectly, and is versatile enough to work in savory recipes and desserts.

Chhurpi (Nepal and Bhutan)

Also referred to as Tibetan chewing gum or cheese jerky, chhurpi is one of the hardest dairy concoctions in the world. To make it, herders press and dry age buttermilk so that it can be chewed on for hours as they work. It’s also sold on the streets as a snack, with tiny cuts of the cheese strung onto yak-hair necklaces. In its soft form, it’s similar to ricotta: Sikkimese families will stuff it into vegetables, add it to chutneys, and sprinkle it over salads.

Chechil's unique presentation is almost just as important as its smokey, seasoned flavor. (Jalena Matvejeva/Deposit Photos/)

Chechil (Armenia)

This Armenian specialty, made of goat’s or sheep’s milk, is shaped into strings that are roasted until they’re gold and braided with nigella seeds. The resulting creation tastes like creamy mozzarella but has a sharper, saltier bite to it. The cheese first spread across Asia in 1915, when refugees of the Armenian Genocide fled to Syria, where it melted into the local cuisine. It’s best served at dinner parties as a finger food, so guests can pull away at the floss-like strands while conversing.

Sovietsky (Altai Republic)

In the early 1930s, a team of Soviet scientists attempted to perfect a Swiss cheese recipe that would take the nation by storm. They ultimately came up with a recipe that used pasteurized cow’s milk, fermented and aged for three to four months and riddled with characteristic holes. They served the bright-yellow hunks to Joseph Stalin, who promptly ordered them to call it to something more politically correct: “Sovietsky” cheese.

Mori no Chizu (Matsumoto, Japan)

With its leafy aroma, Mori no Chizu is true to its name, which translates to “cheese of the forest.” The distinct fragrance and slightly bitter taste come from the milk of brown Swiss cows that graze in mountain pastures. The cheese is mandarin-orange in hue and powdered with blue-gray mold; locals like to pair it with red and rice wine or serve it as an appetizer at gatherings.

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scootoaster · 4 years ago

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Eight international cheeses you need to try once

Paneer is a dense (and delicious) cheese eaten in India and other Southeast Asian countries. (Kanwardeep Kaur/Unsplash/)

Rushan (Yunnan Province, China)

Sakura (Hokkaido, Japan)

Wagashi (Ghana)

Paneer (India)

Chhurpi (Nepal and Bhutan)

Chechil's unique presentation is almost just as important as its smokey, seasoned flavor. (Jalena Matvejeva/Deposit Photos/)

Chechil (Armenia)

Sovietsky (Altai Republic)

Mori no Chizu (Matsumoto, Japan)

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asfeedin · 5 years ago

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The 100% Vegan Menu to Rock an Animal-Free Thanksgiving

[Photographs: J. Kenji López-Alt, unless otherwise noted]

A vegetarian Thanksgiving? Piece of cake. I don’t care much for turkey, and my favorite stuffing has no sausage in it, and I have little need for bacon in my Brussels sprouts. Actually, due to collective turkey paranoia, more than a few Thanksgivings of mine have been incidentally vegetarian. It’s been great.

Oh, you’re vegan, you say? And you want a great Thanksgiving of your own? It’s okay, we got you.

Yes, a Thanksgiving without dairy and eggs means you miss out on buttery mashed potatoes and custardy pumpkin pie. Creamy green bean casserole and crusty potato gratin aren’t in the cards. But skipping out on dairy doesn’t mean skimping on the comforting, carb-y dishes Thanksgiving does best. Actually, it means you get to focus on bolder flavors brimming with spice, and explore a spectrum of textures wider than the usual seven kinds of creamy. Give this menu a peek and tell me you’re not strapping on the fat pants by the end of it.

Spicy Carrot and Ginger Soup With Harissa

J. Kenji López-Alt

I start my Thanksgiving meals with a good creamy soup, but a cream-less vegetable soup works just as well. When you simmer and blend carrots in vegetable stock, you get a purée so creamy, it doesn’t need dairy. This number adds some spice, with ginger, coriander, and harissa paste, to kick-start appetites for the main meal. And best of all: The soup can be made ahead and frozen, then defrosted just before dinner starts.

Spicy Carrot and Ginger Soup With Harissa Recipe »

Vegan Wellington

J. Kenji López-Alt

Thanksgiving is a meal of sides, but it still needs some kind of centerpiece. The traditional vegan option here is a loaf of Tofurkey, still creased from its plastic packaging, with all the texture and flavor of a rubber band. Hey, I love chewy seitan and tempeh when done right, but that pre-packaged “roast” ain’t cutting it.

Instead, consider this deeply savory vegan take on beef Wellington, made with roast carrots, mushroom bacon (yes), cashews, and beans, all layered and wrapped in layers of crackly phyllo. Okay, it’s a serious project—one that needs plenty of advance planning—but if you’re not gonna haul out the showstoppers, the shut up, Uncle Carl, vegan food can be awesome dishes, on Thanksgiving, then when will you?

Vegan Wellington Recipe »

The Best Vegan Stuffing

Panzanella, a crusty bread salad featuring toasted croutons soaked in good olive oil, is one of the best things to do with a stale loaf of bread. This we know. Now, meet the casserole version: a stuffing (okay, dressing) of bread enriched with vegetable broth and olive oil instead of turkey stock, butter, and eggs. It’s a little lighter than the typical meaty stuffing, which means you can eat more of it, and nubs of cooked-down mushrooms and sage leaves deliver amazing bursts of meaty flavor that imitate—dare I say, improve on?—the sausage in typical stuffing, while the toasted pecans mixed in add serious crunch.

The Best Vegan Stuffing Recipe »

Fried Brussels Sprouts With Shallots, Honey, and Balsamic Vinegar

If you’re skipping turkey and mashed potatoes, you have some caloric leeway to play with, and also some room to show off. So: Fry your Brussels sprouts! It’s the fastest, tastiest, and most foolproof way to get crisp, nearly burnt leaves with tender, creamy centers, and you can cook up a whole mess all at once while freeing up your oven for other tasks.

You could stop with plain sprouts, salted as soon as they leave the fryer, but they’ll be even better if you fry up some shallots alongside them and toss them with honey, balsamic vinegar, and parsley. (Agave nectar works great if you don’t eat honey.) Now you have a sweet-and-sour heap of vegetables full of burnished, browned flavors, all with just a couple of minutes of active cooking time.

Fried Brussels Sprouts With Shallots, Honey, and Balsamic Vinegar Recipe »

The Sweetest Roast Sweet Potatoes

The sweetest sweet potatoes don’t need extra sugar. There’s plenty of sugar in that spud already, and, by par-cooking the sweets at between 135 and 170°F, you activate an enzyme that converts the potatoes’ starches into maltose. Once you do so, you can then roast the potatoes to an exceptional crispness, helping them stay crackly long after other sweets turn limp.

The Sweetest Roast Sweet Potatoes Recipe »

Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

Green bean casserole is often creamy to the point of being gluey. If you actually want to taste the green beans, onions, and mushrooms that the dish is supposedly all about, here’s a fresher way to do so: Caramelize cipollini onions until they turn soft and candy-like. Brown mushrooms until they turn into firm, meaty nubs. And blanch and sauté green beans until they’re just tender. Then mix all the parts together for a dish that has all the elements of a green bean casserole, but with more concentrated flavors.

Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions Recipe »

Roasted-Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette

This is no rabbit food: It has chickpeas rolled in cumin and paprika, then roasted until dense, crackly, and crispy. A dressing with tangy-sweet sun-dried tomatoes, a blast of hot sauce, and cooling cilantro and mint. Okay, there’s kale, too. You’re hosting a vegan Thanksgiving, and people are going to expect kale. This is how you prove that a) kale is awesome, and b) kale salads aren’t just for trendy restaurants.

Roasted-Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette Recipe »

Cranberry-Pomegranate Sauce

[Photograph: Joshua Bousel]

I’m usually a traditionalist when it comes to cranberry sauce. Cranberries, sugar, orange peel—that’s all for me. But this menu is building a kind of sweet-and-sour flavor profile, and there should be a cranberry sauce to round that profile out. This here sauce is straightforward but fascinating. Brown sugar adds caramel depth and a molasses twang. Pomegranate juice draws out cranberries’ astringency and acidity all the more. And jewel-like pomegranate seeds, stirred in at the very end, have a juicy pop that cooked cranberries lack. This sauce doesn’t rely on a syrupy soda of sweet spices for depth: It’s fresh, interesting, and somehow even more cranberry-ish than the original.

Cranberry-Pomegranate Sauce Recipe »

A Palate Cleanser

[Photograph: Max Falkowitz]

It’s a smart move on Thanksgiving to serve a palate cleanser in between the main meal and dessert course. This intermediary pause lengthens the evening and slows down the feeding frenzy—don’t you hate it when you’ve spent all day cooking, only for your guests to devour everything in half an hour?

Let people retire to the drawing room and lie down on the couch for a reprieve. Then serve them scoops of this tart, sweet, and aromatic cranberry sorbet, turned lipstick-red by a slurp of Lillet Rouge, the lesser-known but more autumn-friendly aperitif cousin to Lillet Blanc. The wine’s bittersweet botanical qualities add a clean, herbal finish to the cranberries—especially nice for a palate cleanser.

A Palate Cleanser Recipe »

Apple Cider Doughnuts

[Photograph: Sarah Jane Webb]

Is serving doughnuts for Thanksgiving a departure from tradition? Perhaps, but you won’t catch anyone complaining. These gently spiced, yeast-raised doughnuts call on two sources of apple flavor. Apple cider is mixed into the dough, and powdered freeze-dried apple is mixed into the sugar topping each doughnut is finished with. The cooked doughnuts are crisp and light, with loads of apple flavor packed into every bite.

Apple Cider Doughnuts Recipe »

Apple Pie, With a Vegan Touch

[Photograph: Vicky Wasik]

Pumpkin and pecan pies are custard pies—not the most vegan-friendly. But, with a handy dairy-free pie crust, apple pie is the star of your vegan Thanksgiving dessert spread. Fortunately, Kenji’s easy pie dough recipe works every bit as well with shortening as with butter—it’s just as easy to work with and produces beautiful flakes. So skip the egg wash, whizz up a batch, chop your apples, and get to baking!

Apple Pie, With a Vegan Touch Recipe »

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obsessivelydetailedrecipes · 5 years ago

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Caesar Salad

Reading time: 10 minutes

Prep time: 30 minutes

Makes 2 small entrees or 4 appetizer/side courses

1 large or 2 small heads of romaine lettuce

About half a loaf of levain or your preferred bread to make croutons

1 tablespoon of red wine vinegar

1 lemon

2-8 cloves of garlic

Yolk of 1 egg

At least 2 ounces of Parmesan cheese

0-3 “brown” anchovies (0-9 fillets)

Plenty of olive oil

Salt

Pepper

The Caesar salad was a regular menu item in my childhood and adolescence, but prepared quite differently from how I make it now. It had most of the same key characteristics: strong flavors of lemon, Parmesan cheese, and garlic, with the dressing’s texture enriched by egg. I don’t recall if anchovies were excluded out of someone’s dislike or merely because they weren’t a pantry staple. Still, given that the ingredient list and flavors are nearly identical, the differences in the end products are remarkable.

There are clearly differing modern ideas about what qualifies as a Caesar salad. The first salad so named was invented in the 1920s in Tijuana at the restaurant of an Italian immigrant named Caesar Cardini. Its exact constitution is debated, but it was definitely prepared tableside, definitely contained Worcester sauce, and definitely did not contain anchovies. Both mine and my mother’s are definitely better. Suck it, Cardini.

It can be hard to eyeball whether the ratio of dressing to lettuce will be to your liking, but this recipe should allow you to combine them to taste as you finish up. Un-dressed, prepared salad lettuce will keep in an airtight container in the fridge for a few days, as will the dressing, if you end up with an excess of either. The extra garlic is only if you decide to do the insane OCD croutons (see below). The range of anchovy quantity is also addressed below.

Besides the extensive additional commentary, my recipe is almost exactly Alice Waters’s from The Art of Simple Food. I don’t know the origin of my mom’s recipe, presented at the end as an alternative option.

Preheat the oven to 350F.

Anchovies

How to describe the anchovy portion of the ingredient list can be challenging for a few reasons. First, there is a (less common) variety of cured fish typically sold as “white anchovies.” These fish are lightly cured in vinegar or citric acid. They are delicious, but for this salad we want anchovies that are literally brown from the enzymatic activity that occurs when they are stored in salt for a long time. Second, commonly available oil-packed anchovies are usually fillets (halves) of smaller fish, while salt-packed anchovies are usually slightly larger, whole fish (heads and viscera, thankfully, removed). One typical salt-packed anchovy probably contributes the same amount of flavor to your salad as two or three typical oil-packed anchovy fillets. Finally, anchovies are a strong and divisive flavor, so the appropriate quantity is very much a matter of taste. Trial and error are your only recourse.

However! This recipe is full of other strong flavors, and therefore fairly forgiving. I use three whole salt-packed anchovies, and I don’t think the final product tastes fishy. If you think you hate anchovies but are willing to take a little risk, try using just one or two oil-packed fillets.

If you’re using salt-packed anchovies, which I do recommend, start your preparations by rinsing the salt off them, and then setting them aside to soak in cold water.

Preparing Salad Lettuce

Ideally, when it is about to be dressed, salad lettuce should be in bite size pieces, perfectly clean, and totally dry. Of course, those ideals are impossible. I coarsely chop the lettuce directly off the head with a chef’s knife, using the root to keep it together and manageable. Then I submerge the chopped lettuce in a bowl of cold water and swirl it around to get any dirt off. To dry, you can use a salad spinner, or drain the lettuce and then gently roll it in a clean kitchen cloth.

Dressing, part 1

In a medium bowl, combine 1 tablespoon red wine vinegar, 1 tablespoon freshly squeezed lemon juice, and a little salt and freshly ground pepper. Peel 2 cloves of garlic and pound them into a puree if you have a mortar and pestle, or put them through a garlic press and add to the dressing. Stir it well with a fork or whisk.

If you’re using salt packed anchovies, take them out of the soak and remove the fillets. I start by chopping off a ¼ inch or so from the tail and head side. I then use my fingers to separate and delicately peel one fillet off the skeleton, then peel the skeleton off the other fillet. Discard the bones and chopped-off ends.

Finely mince your anchovy fillets. It shouldn’t be too difficult to get them into almost a purée. Add to the dressing and stir well.

Croutons

Some people think you should use stale bread for croutons, but I prefer fresh bread. Making croutons (or toasting for any other purpose) is a fine way to get some use out of bread that has gone stale. Stale bread also holds its form better when wet, so I understand where this urge comes from. But I like to add croutons to salad at the last minute so they don’t soak in the dressing too much, and fresh bread has a nicer texture, even when toasted.

Cut the bread into large cubes, ¾ - 1 inch. Toss with a generous amount of olive oil, until every cube is well coated. If some cubes are soaked, that’s fine. Salt them if you like, then spread evenly on a baking sheet and put in the 350F oven. Take them out every five minutes or so to stir and turn them. They should be done in about 15 minutes; I like them just a bit browned and crispy on the outside, which leaves them spongy on the inside.

When browned to your liking, set them aside to cool, and turn off the oven.

Dressing, part 2

Work on this while the croutons are toasting. We split up the preparation of the dressing mainly to give what we had so far a minute to rest and marinate. In particular, I think the salt and acid help mellow the intensity of the raw garlic. That’s non-scientific, but it’s at least certain that the most reactive garlic enzymes diffuse into the slurry and will be spread more evenly throughout our final dressing, less concentrated in the bits of garlic themselves.

Grate at least ⅓ cup Parmesan cheese. Some people like larger chunks or slices in their Caesar, but this cheese will be added to the dressing, so keep it somewhat fine. I like to use the finest grate I can, so that the cheese almost combines with the dressing to give it more creaminess. You can add more cheese at the end in larger pieces, if you like.

Whisk ¼ cup olive oil into the dressing, then whisk in about half the grated cheese. Separate the egg, and whisk the yolk into the dressing. (We won’t need the egg white.) If you’re grossed out by raw eggs, have someone else do this part for you; it’s important, there is no health risk, and you won’t be able to tell it’s there in the final product.

For only the insane

Peel and halve large cloves of garlic. As soon as the croutons are cool enough to hold, rub each crouton all over with the cut side of a garlic clove. The cloves will wear down as you go, so you may need several. This is absurdly labor-intensive for a small gain, but the garlic croutons will be delicious!

Serving

In a large bowl, pour the dressing over the prepared romaine and toss until evenly distributed. Add the remaining grated cheese (and more cheese to taste) and toss. Add salt and freshly ground pepper to taste. The dressing is pretty salty already, but I suggest being liberal with the pepper. Finally, add the croutons and don’t toss at all. Serve immediately.

Mom’s Recipe

This salad is made almost entirely over the bowl, that is, it’s dressed one ingredient at a time, so make the croutons in advance if you want them. We’ll substitute lemon juice for the red wine vinegar. Anchovies are optional, but use oil-packed fillets if you want them, and just toss them in whole at the end, or add as a garnish while serving.

Bring a small pot of water to a boil, and add the whole egg. Boil for 1 minute, then remove and run under cold water or submerge in ice water until cool enough to hold, but still warm.

Pour a few tablespoons of olive oil over prepared romaine and toss until leaves are lightly but evenly coated, adding more oil as needed. Crack the egg over the salad; it will be mostly raw, but use a spoon to scrape any cooked eggwhite into the salad as well. Break the yolk and toss well, until the yolk and white are evenly distributed. Peel and put through a press 2 cloves of garlic, and toss in with 1 tablespoon lemon juice. Toss very thoroughly to distribute the garlic. Add more lemon juice, Parmesan, salt, and fresh ground pepper to taste. Add optional croutons and anchovies and serve immediately.

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rachelvalente · 5 years ago

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Recent Amazon Finds

I’m constantly asking my friends about what they’re buying & loving from Amazon because there’s so many product offerings that it can feel overwhelming – and I’m always afraid that I’m missing out on something good! Plus, there are so many third party sellers now, that it’s hard to sort out the good from the bad. So I thought I’d share some of my own recent purchases with you today – with the exception of some dog toys & treats, this is everything I’ve bought over the last month that I’ve been impressed with.

Cropped Workout Top I was needing some more long-sleeved tops for the gym so I ordered this one and loved it so much that I went back & immediately bought more colors. I went up a size and the fit is perfect – it’s just the right length for wearing with my high-waisted leggings & I like that it doesn’t shift around when I’m running.

Blue Light Blocking Glasses My beloved blue light glasses that I’ve had for years met an untimely death thanks to my rambunctious puppy. So I ordered these as a replacement & was amazed by the quality for the price – they come in a hard case with a microfiber cleaning cloth + I think this tortoise wayfarer style is universally flattering.

Sleek 7 Day Pillbox With all the travel I’ve been doing over the last few months, I was getting pretty tired of putting all my supplements into baggies every time I packed. This is the prettiest pillbox I’ve ever seen – it takes up minimal room in my luggage, there are dividers for each day and it’s just the right size for all my vitamins. I bought the rose gold color, but it also comes in champagne or black.

Silicone Dish Washing Gloves In my last Amazon post, I mentioned how we switched the whole family over from traditional loofahs to this silicone style – these gloves are like the kitchen version of that! Not only do they protect my nails while I’m washing dishes, but they make it so much easier to get plates & pans clean (compared to my old scrub brush). I ordered a second pair to use for giving the dog a bath – total game changer!

Beach Waver Tool My daughter was begging me to order this for her after using it at a friends’ house – so, of course, I had to try it out for myself! I probably wouldn’t do it every day, but it’s a fun way to create waves that are different than what I normally make. I would say these are a little bit tighter (think mermaid/island hair) and I was impressed with how long the waves held up. The other bonus: it’s much easier to use than a curling wand for those who feel intimidated by them.

Stainless Steel Odor Remover Bar I honestly don’t understand how this works, but it is like magic for getting rid of smells from fish, onion, garlic, you name it. Simply rub your hands over the bar under running water for 30 seconds and all those scents will vanish. Some of the reviews mentioned that they use it in their underarm area after working out, which has me intrigued!

Vitamin C Serum The vitamin C serum I was previously using got discontinued (hate it when that happens!), so after doing research and reading hundreds of reviews, I finally settled on this one to replace it with. I’ve only been using for a couple weeks, but I feel like my dark spots are getting lighter & less noticeable. This serum is 20% vitamin C and 5% hyaluronic acid, which really packs a punch. I apply this in the morning & only need 3 drops to cover my entire face.

Stainless Steel Squeegee I didn’t think there was such a thing as a pretty squeegee, but this stainless steel style is so modern & sleek. This works great in the shower and for cleaning windows or mirrors. It comes in 4 different lengths and is also available in silver.

Stackable Acrylic Storage Container My collection of hair accessories has definitely grown over the last couple of years so I needed a way to keep them all corralled neatly. This stackable storage tower is the perfect solution – you could actually use this for lots of different things (kids craft supplies, snacks, beauty products, etc.), but it’s just the right size for holding hair scarves, slips, scrunchies & headbands.

Apple Cider Vinegar Gummies I’ve been taking ACV gummies for a while but these are much better tasting than what I was using before. They’re not the cheapest supplement in my arsenal, but it’s worth it to me to buy the best quality I can get. For those who aren’t familiar with the benefits of ACV, it improves digestion, boosts your energy & can even help clear up your skin.

Croc Toiletry Bag Set When I travel, I use (and swear by) this makeup bag for all my cosmetics, but I was needing more bags to store my hair products & other toiletries in. This chic croc set of pouches gives you so many size options – I’ve been keeping the smallest one in my purse and the other three go into my suitcase. These also come in black, cognac, navy or red.

Scalloped Bikini I’m pretty excited about the fact that we will have an in-ground pool in our backyard starting in June, so we can go swimming anytime we want! So I decided I needed to order a couple new suits for the summer and I found some great affordable options on Amazon. This scalloped bikini has great coverage & is so flattering – I ordered based on the size chart & the fit is perfect (comes in 6 different colors). I also ordered this colorblocked 2-piece in pink, which hasn’t arrived yet…but the reviews look promising!

Peanut Butter Protein Bars I’m always on the hunt for portable snack options that have clean ingredients and this one is a new favorite of mine. The texture is a little crumbly at first bite, but it gets creamy as you eat it (these come in other flavors if you can’t do peanuts). I like that it’s a smaller size than other protein bars + there’s only 2 grams of sugar.

Pearl Drop Earrings My love for pearls knows no bounds so when I came across these pretty earrings, I couldn’t help myself! The size & weight of these makes them look so much more expensive than they are and they literally go with everything.

Adjustable Drawer Dividers I mentioned these last month, but I can’t say enough good things about how they have transformed my dresser and actually given me more space than I had before. They’re ideal for long drawers where you want to fit a bunch of different things in an organized way. And, because they’re adjustable, you can move them around as much as you need to.

Dainty Huggie Hoops Lately I’ve been wearing these 18k gold plated hoops in my second hole and I just love the look of them. They don’t irritate my sensitive skin and they add just enough interest while still being subtle enough for everyday wear.

Glycolic Acid Exfoliating Cleanser I’ve been experimenting with lots of new skincare products lately and, while not all of them are worthy of sharing here, this one is definitely something I’ll be buying again. It’s a really gentle exfoliant that produces a nice lather (a little goes a long way). I was a little worried that the glycolic acid would irritate my skin, but I’ve been using it every other day with no issues.

Checkered Sunglass Travel Case This was definitely an impulse purchase, but I love it so much! If you’re going on a warm weather vacation, this would be perfect for bringing along different pairs of sunglasses with you. At Christmas when we flew back to Oregon, I packed a pair of mine and my husband’s in two of the slots and put some bracelets & rings in the other slots. You could also stash this in your car so all your glasses are protected & in one spot.

Brown Sugar Container There’s nothing worse than going to bake and finding your brown sugar as hard as a rock. This storage container has solved the problem – just soak the terra cotta disk in water, snap it into the airtight lid and it will keep your brown sugar soft!

Microfiber Bed Sheet Set After hearing so many people rave about these sheets, I finally caved & ordered some for our master bed. Let’s just say, they definitely live up to the hype. These are so much softer than the cotton sheets we’d been using previously + they’ve held up great after multiple washes – and you just can’t beat the price!

Paleo Pancake Mix I’ve been using this pancake mix for a while and just discovered that it’s actually cheaper on Amazon than at Target, where I usually buy it. Even though the rest of my family isn’t paleo, they all prefer this grain-free mix over traditional pancakes (you can make waffles with it too). I’ve tinkered around with the recipe and have found the best results when I add 1 egg, use half water & half almond milk, plus a dash of vanilla extract. They come out fluffy & delicious every time!

Portable Phone Tripod I’ve been going through lots of family photos recently and found that we have so many of just the kids or of one of us with the kids…but so few of the 4 of us together. When we’re on road trips or camping, it’s hard to get pictures of our whole family, so I decided it was time to invest in a tripod that we can take with us when we’re traveling. This one is a great portable size, the legs are bendable (you can even wrap them around a pole or tree!) and it comes with a bluetooth remote.

Lifting Chin Mask I blame this purchase on Kathleen Jennings (who is great to follow for skincare tips & product reviews). She shared an Instagram story showing before & after of her results using this mask and I immediately added it to my cart. I’ve left it on for an hour and noticed a visible difference in the definition around & underneath my chin. This isn’t something I would use every day, so I plan on saving for special occasions, date nights/girls nights or when I’m really needing a little extra lift.

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ama-accountability · 5 years ago

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“ Ever wondered how to make cheese? Funky blue, creamy triple cream, sharp cheddar—the world of cheese includes a whole range of tastes, textures, aromas, and character. But at their core, every cheese starts out the same: as coagulated dairy. Talented cheesemakers use everything from wild bacteria to mold to coagulate their cheese, but at home you don't need anything of the sort—if you follow a basic blueprint, you can use items you probably already have on hand. How to Make Ricotta Cheese As the Lee Brothers put it in their cookbook Simple, Fresh, Southern, "If you can boil water, you can make this buttermilk cheese." And learning how to make cheese really is that simple: heat dairy low and slow, then add in an acid and salt to trigger the coagulation process. Almost instantaneously, you'll see the dairy separate into thick milky curds and a pale yellow liquid that's called whey. (It's pretty cool to watch.) After that, you just spoon the curds into a cheesecloth-lined strainer, and voila, homemade cheese. Here are four easy steps for how to make cheese: 1. USE THE RIGHT AMOUNT OF ACID While the brothers Lee aren't exaggerating about the ease of the task, we found out during several rounds of testing that using the right ratio of dairy to acid is hugely important. Too little, and your mixture won't curdle and set into cheese; too much, and the flavor will be overpoweringly tart. There are many different approaches, and you'll find recipes calling for lemon juice, buttermilk, and even vegetable rennet, which can be ordered online. We settled on using distilled white vinegar, because we always keep a bottle in our kitchens (convenience is key) and it has a more consistent acid level than lemon juice or buttermilk. 2. CHOOSE YOUR DAIRY As for the dairy, we like a mixture of high quality milk and heavy cream; the cream helps make the cheese rich and velvety. And don't forget about the salt! The first addition helps with coagulation, and the second, more generous portion helps brighten the cheese and give it an addictive bite. 3. SEASON THE CHEESE Feel free to leave the cheese plain, but we like throwing in a handful of chopped herbs to help further season and flavor it. Lemon zest, toasted cumin seeds, and chili flake all also work well. 4. CHOOSE YOUR TEXTURE Awesomely easy, this technique also wins points for its diversity. After the curds sit for the first pressing, you'll have the soft texture of a ricotta. For a second option, pat the cheese into a disk in the cheesecloth, and press between two plates. After a few hours, the cheese will set into a creamy, moist, feta-like texture, just the right consistency for spreading onto toast or serving as an appetizer with a little salt, pepper, and oil drizzled on top. And if you'd like a firmer cheese, press it overnight—you'll have a paneer that you can cube and toss into soups or curries, or just eat out of hand.”

#Cheese #recipe #how to

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cookingawe · 5 years ago

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Easy Watermelon Salad (with feta & mint)

New Post has been published on https://cookingawe.com/easy-watermelon-salad-with-feta-mint/

Easy Watermelon Salad (with feta & mint)

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Watermelon Salad is the perfect salad; crisp juicy watermelon, buttery avocado and fresh mint are tossed with a simple dressing and topped with feta cheese. This makes the perfect potluck dish and is great added on top of a tossed salad.

Watermelon Salad is a fresh and simple side or lunch that everyone raves about!

How to Make Watermelon Salad

Avocado: This salad starts with ripe avocado diced and drizzled with lime juice. The lime juice helps to flavor the dressing but most importantly it helps keep the avocado from going brown. Making watermelon salad with cucumbers, sliced tomatoes or other types of melon is also great!

Watermelon: Chop a fresh seedless watermelon into bite sized pieces and simply toss it with the dressing and mint (if you don’t have mint, you can make this salad with basil or even cilantro).

Dressing: This watermelon salad recipe has great flavors on its own so the dressing is light and simple. A touch of olive oil, a small splash of cider vinegar and a bit of lime juice is all it needs.

How to Pick a Good Watermelon

Sadly one time or another, we’ve all cut into a watermelon that was mealy or just plain ol’ not great.

Here are a few of my favorite tips for choosing the perfect watermelon for all of your summer recipes.

Weight: Watermelon should be heavy for its size, if not, it could be lacking water/moisture.

Yellow Spot: There should be a creamy yellow spot where the watermelon ripened on ground. (The creamy yellow color = ripe).

Shape: The fruit itself should have a nice uniform shape indicating even consistent growing conditions.

Sound: Watermelon should also have an almost hollow sound when you tap or knock on it.

Watermelon Salad Dressing

This watermelon salad is fresh and flavorful on its own so the dressing is light and super simple. Watermelon is naturally sweet, feta cheese is salty and avocado is buttery… so the dressing has to be light with a touch of acidity so it complements the flavors of the salad.

I very simply dress this watermelon salad with lime and just a touch of cider vinegar and olive oil. Easy peasy and not too heavy, this dressing makes for the perfect salad!

We often serve this easy Watermelon Salad with grilled chicken or at potlucks as a nice fresh side. Most of the time we eat it exactly as written although my husband does love to top this watermelon salad with balsamic vinegar (just a drizzle) and basil!

More Summer Salad Recipes

Easy Watermelon Salad

Watermelon Salad is the perfect salad; crisp juicy watermelon, buttery avocado and fresh mint are tossed with a simple dressing and topped with feta cheese.

2 ripe avocados

1/2 lime

6 cups diced watermelon

2 tablespoons olive oil

1 teaspoon cider vinegar

1/4 cup fresh mint chopped

salt & pepper to taste

1/2 cup crumbled feta cheese

Follow Spend with Pennies on Pinterest

Dice avocados and place in a large bowl. Squeeze lime juice over avocado and stir.

Add watermelon, olive oil, cider vinegar, mint, salt & pepper to taste. Toss to combine.

Top with feta cheese and serve.

Nutrition Information

Calories: 115, Fat: 8g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 73mg, Potassium: 256mg, Carbohydrates: 9g, Fiber: 2g, Sugar: 5g, Protein: 2g, Vitamin A: 11%, Vitamin C: 12.9%, Calcium: 4.3%, Iron: 2.6%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword watermelon feta salad, watermelon salad

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

More Recipes You’ll Love

Cucumber Avocado Salad

Watermelon Lemonade

Strawberry Spinach Salad

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basketdouble29-blog · 6 years ago

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Flank Steak Tacos with Garlicky Cilantro Chimichurri

I am sharing this post in partnership with Traeger Grills . As always, all opinions are 100 percent my own. Thank you for the continued support of brands I work with, making it possible for me to continue creating quality content for you.

Make the best street food at home with these Flank Steak Tacos with Garlicky Cilantro Chimichurri. These tacos are essentially going to be your go-to summer, grilling meal.

Hey taco fans, it doesn’t get much better than delicious flank steak, grilled to perfection on a Traeger Grill. In fact, the smoked kissed meat is so tender and delicious, all you need is a simple chimichurri sauce to round out the meal.

Flank steak is one of my absolute favorite cuts of beef. When prepared properly it is honestly one of the best meals you’ll ever have. The chimichurri sauce is classically made with parsley and red wine vinegar, however, I thought I’d change that too with some bright, zesty ingredients. I promise you are going to love it. Warming up your tortillas is also a must, adding another layer of flavor to this meal.

When Traeger Grills asked me to partner with them to share some recipes and try out one of their grills, I honestly could not have been more excited. I am surrounded by neighbors who all have a Traeger Grill and it appeared I was the last one on the block without one. Luckily, I’ve been saving the perfect spot on my deck for this particular Traeger model.

Why a Traeger wood pellet grill as opposed to a gas or charcoal grill? First and foremost it’s the versatility. With a Traeger grill you can smoke, grill, bake, roast, braise and barbecue. The hardwood pellets naturally enhance the flavor of whatever you’re cooking and they come in a variety of flavors. Mesquite and pecan flavored pellets are a couple of my all-time favorites.

Because a Traeger grill manages the temperature for you, you don’t have to babysit your meat. A temperature probe will let you know when your meat has reached the level of doneness you’re trying to achieve. Once your meat is on the grill, you can attend to the other parts of your meal. It’s that easy.

I love chimichurri. If you’re not familiar with this beloved Argentinian condiment, it’s time you gave it a try. It’s traditionally made with parsley as previously mentioned. So if you happen to have an aversion to cilantro, by all means substitute parsley in this recipe.

Red wine vinegar is often used to bring acidity to traditional chimichurri, however, I prefer using a pungent white wine vinegar, fresh lemon juice and zest for a pop of flavor. Adding loads of minced garlic make this the best chimichurri you will ever taste. I seriously mean that. You will not be able to stop smothering this on top of your flank steak.

How delicious does this look? And you can see the smoke ring on the meat too. So much flavor right here and another reason cooking on a Traeger grill is so special.

You can easily char your tortillas over a gas flame on the stove, in a heated pan or throw them right on the grill before your meat is finished. They are a really nice addition to this meal.

I can’t get enough of these pictures. I just want to eat this meal again and again.

Best bite in town. Don’t forget to invite the neighbors over for a barbecue this summer.

Do you have a Traeger grill? Tell me about your favorite recipe to make using it. I am thinking about making this Smoked Pulled Pork on Traeger grill, it looks delicious. This Easy Smoked Chicken, also done on a Traeger looks equally delicious. I also can’t wait to smoke a turkey breast using my Traeger grill! And have you ever thought about grilling pizza on your Traeger grill? I can’t get it out of my mind now.

Three years ago I showed you how to make the Perfect Silver Dollar Pancakes every time. Have you made them yet? Five years ago I entered this Creamy Dill-White Bean Manicotti in a contest. It’s that good! Seven years I posted about the Best Ever Rice Pudding and it’s still a family favorite.

Have you joined our private Facebook group yet? I want to see you there!

Flank Steak Tacos with Garlicky Cilantro Chimichurri

Make the best street food at home with these Flank Steak Tacos with Garlicky Cilantro Chimichurri. These tacos are essentially going to be your go-to summer, grilling meal.

Cuisine: American

Servings: 8 people

Author: Cathy

Ingredients

Marinade:

1/4 cup Dijon mustard

1/4 cup fresh lime juice

1 tbsp soy sauce

1 tsp Worcestershire sauce

2-1/2 lbs flank steak

Chimichurri:

2 cups minced cilantro (or parsley)

2-1/2 tbsps minced garlic (one in the jar works great)

2 tbsp minced fresh oregano

1/4 cup white wine vinegar

zest of one lemon

1/4 cup fresh lemon juice

2 teaspoons red pepper flakes

3/4 tsp kosher salt

1/2 cup extra virgin olive oil

16 taco sized flour tortillas, warmed

Instructions

Add all marinade ingredients to a large Ziploc bag and let meat sit overnight in the refrigerator. Remove meat from refrigerator and bag 30 minutes prior to cooking.

In a medium bowl combine cilantro, garlic, oregano, white wine vinegar, lemon zest and juice, red pepper flakes and kosher salt. Whisk in olive oil.

When ready to cook the meat, start your Traeger grill on smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 450 degrees F (high) and preheat, lid closed, for 10 to 15 minutes.

Lift the flank steak from the marinade (discard the marinade) and place on the grill grate. Grill with lid closed for 10-12 minutes on each side. However, grilling time will dependent on the thickness and starting temperature of your steak, so it can vary by a lot ~ longer or shorter. Feel free to use the temperature probe and grill to medium-rare.

Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly on the diagonal across the grain. Serve immediately with warm tortillas and chimichurri sauce.

If you try a recipe, please use the hashtag #NOBLEPIG on INSTAGRAM so we can see what you’ve made. FOLLOW Noble Pig ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER to keep up with all our latest recipes.

Source: https://noblepig.com/2018/06/flank-steak-tacos-with-garlicky-cilantro-chimichurri/

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derrickappleus · 6 years ago

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21 Healthy Low-Carb Meals to Make in the Slow Cooker

Weekdays can be extremely busy no matter what lifestyle we live. It’s in those hectic moments we are most tempted to order takeout or stop by the drive-through on our way home. Unfortunately, small temptations like that can lead to unhealthy cycles. If you’re following a low-carb diet and you’re trying your best to stick with it, then you are going to love what we have in store for you. Check out these delicious, healthy low-carb meals that you can pop in the slow cooker on your way out the door. They’ll be ready to eat when as you come home!

These recipes are so flavorful, you won’t feel like you’re missing out. The most important part of eating healthy is making sure it’s not just a diet: It should become a lifestyle. You can accomplish that by choosing healthy and nutritious meals that still taste great. Here are a few meals to get you started

1. Slow Cooker Beef Curry

Beef curry is flavorful comfort food that is sure to satisfy your hunger. This recipe is one of our top crowd-pleasing, healthy low-carb meals because it’s so savory! Toss all of the ingredients in the slow cooker and enjoy the mouth-watering aroma that fills your home. Simple, delicious, and only 5 grams of carbs. Talk about a great combination!

2. Crock-Pot 3-Ingredient Balsamic Chicken

Do you know what’s better than a healthy dinner? One that only requires three basic ingredients! That’s exactly what you’ll get when you make this Balsamic Chicken recipe. Chicken breast, a jar of salsa, and balsamic vinegar are the only things you need to make this recipe a reality. Not only is this meal absolutely flavorful, but it’s also an excellent option for a hearty dinner or make-ahead lunch. At only 8 grams of carbs, this recipe is hard to resist.

3. Slow Cooker Carrot Tumeric Soup

Tumeric soups are all the rage right now because of their powerful antioxidant properties. However, we can’t deny that sometimes we eat these soups simply because they taste amazing! Check out this simple, low-carb carrot soup. It not only fills you up with only 11 grams of carbs, but it also has a unique blend of flavors. You’ll love the combination of carrot, ginger, and curry in a rich and creamy base. This is just what you need to warm up!

4. Slow Cooker Eggplant Lasagna

People following a low-carb diet assume that “lasagna” is a dirty word. That doesn’t necessarily have to be true! Check out this recipe that relies on eggplant to cut those carbs to only 19 grams per serving. You’ll still get the same great flavor and texture with fewer unnecessary carbs. This recipe proves that your meals don’t have to taste like cardboard in order to be healthy!

5. Slow Cooker Salisbury Steak

Everybody needs a go-to Salisbury steak recipe, and we love this version of that perfectly cooked patty smothered in gravy. You won’t believe that this recipe only has 11 grams of carbs! Keep it low carb with the sides and you’ll create the ultimate low-carb comfort food meal.

6. Slow Cooker Sun-Dried Tomatoes Chicken Marsala

You simply haven’t lived until you’ve tasted the incredible flavors in this recipe! Chicken Marsala is known for its perfect blend of incredible flavors, but the addition of sun-dried tomatoes takes this recipe to the next level. Impress your guests while keeping to only 14 carbs by serving up this gem of a meal. This is sure to make your list of favorite healthy low-carb meals.

7. Slow Cooker Mushroom Soup

If you love the earthy flavor of mushrooms, then this is an absolute must-try recipe. Onion, garlic, and herbs give this soup life (along with mushrooms, of course!). The creamy base is like no other and you’ll be surprised at just how much this soup fills you up for only 14 grams of carbs. Low carb, delicious, AND simple to make; is there a better combination out there?

8. Slow Cooker Chicken with Mushroom Gravy

Are you in the mood for some good old-fashioned, home cooking? Check out this amazing Chicken with Mushroom Gravy recipe! It may taste like a cheat day, but it only has 15 grams of carbs! The showstopper in this dish is the creamy, flavorful mushroom gravy. You might be surprised to learn that turkey bacon is the backdrop of this perfect blend of flavors. It’s always nice to enjoy a delicious gravy that you didn’t have to stir and simmer forever!

9. Slow Cooker Honey Garlic Chicken

Honey Garlic Chicken never disappoints. Whether you want to add to your personal collection of healthy low-carb meals, or you’re just looking for something tasty to serve up to your guests, this is the perfect recipe for you. Honey and garlic flavors were made for each other and this meal proves it! All while keeping the carbs to only 14 grams.

10. Slow Cooker Carnitas

You need this low-carb recipe in your life! Carnitas are not only packed with protein, but this slow cooker option ensures that it’s an all-around healthier option, too. You’ll fall in love with the blend of spices, and the result is a perfectly tender meat with only 5 grams of carbs. That’s impossible to resist!

11. Slow Cooker Tamari-Glazed Chicken

If you haven’t been using tamari in your cooking, you’re sure to be blown away by the flavor in this recipe. If you want to add a meal to the menu that will satisfy your hunger and send your taste buds into overdrive, then this 7 gram of carbs recipe is for you. It’s hard to believe that a meal this good is actually low-carb, too!

12. Slow Cooker Mexican Meatloaf

Did you know that you can make a meatloaf in a slow cooker? Now you do! Not only is this a more convenient option, but this particular recipe has bolder flavors than traditional meatloaf. This is the perfect meal if you’re in the mood for a ton of nutrients in a 12 carb package.

13. Slow Cooker Mozzarella Stuffed Meatballs

If there’s cheese involved, then the answer is yes. Low carb options can still taste sinfully delicious, and this recipe proves it! Not only is it loaded with melted cheese, but the meatballs are exquisite all on their own. The whole wheat flour ensures that you’re getting fiber-rich carbs instead of the simple carbs your body doesn’t need. The whole family will enjoy this 12 gram of carb recipe.

14. Slow Cooker Ropa Vieja

Spice up your typical weekday menu with this Cuban classic! There’s so much flavor in each and every bite, but the melt-in-your-mouth steak has only 11 grams of carbs. Healthy low-carb meals can be out of this world delicious, and this recipe proves it!

15. Slow Cooker Everything Beef

This shredded beef recipe is something everybody should try at least once. You are sure to fall in love with the combination of simple, yet delicious flavors. There are countless ways to enjoy this beef recipe, all with only 2 grams of carbs. It’s safe to say you can enjoy it totally guilt-free!

16. Spinach Artichoke Chicken

Doesn’t the name of this recipe get your mouth watering? If you love artichoke dip, then this is the perfect meal for you. The blend of flavors is the same, but the tender chunks of chicken are what makes it a meal. With only 14 grams of carbs, this is sure to be one of your new, favorite healthy low-carb meals!

17. Slow Cooker Orange Chicken

In the mood for take-out? Try this recipe instead! It only has 10 grams of carbs but has a zesty blend of flavors that’s sure to curb those cravings without any of the guilt. Coconut aminos offers a little bit of flavor and a whole lot of amino acids. This is the healthy version of your take-out favorite!

18. Slow Cooker Boef Bourguignon

This recipe may sound complex, but it’s actually very simple. It’s similar to a beef stew and is the ultimate low-carb comfort food. You’ll appreciate the perfect blend of flavors that will warm you up all night long. Plus, it only has 5.5 grams of carbs!

19. Slow Cooker Turkey Breast

This recipe comes in at a whopping zero carbs! You’ll absolutely love the tender deliciousness of this turkey breast. You don’t have to wait until Thanksgiving to enjoy this meal, either. Simply pop it in the slow cooker and it’ll be ready in just a few short hours. This classic favorite deserves its rightful place on your table!

20. Slow Cooker Chicken Pot Roast

Don’t even try to resist this scrumptious slow cooker recipe! This is the perfect recipe when you want to serve your guests a healthy meal. It’s traditional, delicious, and everybody loves it (even though it’s only 15 grams of carbs). You can’t go wrong serving up this tender and flavorful chicken dish.

21. Slow Cooker Mexican Shredded Beef

Keep things low carb and flavorful with this Mexican Shredded Beef recipe. This is is a great meal to include on your healthy-eating journey because it only has 4 grams of carbs. You can use it in a variety of ways, but can certainly stand on its own as far as flavor goes.

These healthy low-carb meals are sure to make your life a little easier! Like us on Facebook and follow us on Pinterest if you want to stay updated on our latest recipes and health tips.

The post 21 Healthy Low-Carb Meals to Make in the Slow Cooker appeared first on Skinny Ms..

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