#like i only eat yellow squash and zucchini stir fried

[bornunderabluemoonbaby]

i cannot say enough about steamed broccoli, rubbed in butter/margarine, with preferred amount of Mrs. Dash and garlic salt, I used to HATE broccoli, now it's my favorite Fancy Dinner veggie- it's stupidly easy and it tastes so good, frozen or fresh, though obv fresh is better.

i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.

[britnxyspears]

☕️ vegetables

VERY good tbh I usually prefer the veggies in my food more than the meat.

Onions- absolutely always loving these bad boys. Enough to sob through cutting them lmfao

Tomatoes- okay I hated tomatoes when I was little but my thing is that I generally only like them cooked. I still like BLT and tomato on my burger, but like I have to be in a mood to have them cold any other time. Most of my favorite foods have tomatoes as a base. They compliment a wide variety of flavors.

Corn- very cool, very cool. On the cob that shit will wrecks my gums but we still love it bc it's yummy especially slathered in butter. Mm.

Carrots: UGH so versatile. I like them raw with onion dip the best <3 tbh dip in general, a lot of dips just work out best with baby carrots.

Idk if they're a veggie but I LOVE water chestnuts what the fuck. They just soak up all the good flavors of your stir fry and stuff.

Spinach: sometimes I feel compelled to eat it raw idk what's wrong with me. Refreshing.

Cabbage: okay so like. Accidentally bought this bad boy instead of lettuce (for blt) and I was like what the fuck do I make with cabbage??? Well now its main part of my favorite recipe that I just pulled out of my ass. We love cabbage.

Eggplant: very cool but you gotta be in the mood. Good for veggie stacking recipes like ratatouille. (Yes I've made actual ratatouille. It's very good but labour intensive with cutting phhft)

SQUASH IS VERY EPIC I LOVE ACORN SQUASH ESPECIALLY ESPECIALLY IN FALL AUGGGGH also yellow squash goes great with steak! I personally dont like steak much so it kinda balances stuff out!

ZUCCHINI IS THE S H I T I love it so much. I love it especially in lasagna!!!!! My mom can't do like regular noodles so we did it with zucchini noodles that we sliced up- literally 5000000× better than regular lasagna with noodles. Also healthier if you are like, obsessed with carbs (bc they're good.) I also put it in my spaghetti in little chunks in the sauce! They just hold sauce so well.

Broccoli: okay. It's good... but I do have to say it does get boring fast. Pairs great in cheese based dishes.

Brussel sprouts: LOVE THESE LITTLE DUDES WITH BUTTER AND CHEESE.

Bell peppers: versatile kings. And queens. These are actually sexed lol! I prefer yellow ones bc I think they just add nice color into a dish which just looks yummier and feels better if you have a lot of red and green in your diet.

Potatoes- good. Good. sWEET POTATOES are where it is AT though. With butterbutterbutterbutt er buter butter and CINNAMON and CHEESE and BROWN SUGAR and sometimes sour cream. Some ppl like that... it's not my thing tho ^^; BUT AAA it's also good with my good friend cayenne pepper! And who doesn't love sweet tato fries? Goes great with most anything. Plus. They're cozy!

Celery: satanic. Choked on this stringy bitch. I choked on carrots too but that's okay we're cool with that bc it didnt feel like swallowing a gosh damn unraveling sweater

Mushrooms.... love the flavor, but the bite texture just messes with me. Still like them sauteed on a swiss cheese burger or just in soup though.

Peas.. peas are good but get boring plus they're hard to eat all of :/ I like split pea soup though

Asparagus is yummy when done right. I like the tops of them best bc they hold seasonings so well XD very good with chicken breast.

Cucumbers are meh. Good in salads tho.

Dont like Kale. Tastes like grass.

LOVE PUMPKIN. idk if it's a veggie but it's so yummy.

Beets are epic and I love that they stain stuff pink tbh. Very cool of them. This is one where I think just plain salt is good, the natural flavor of beets just go nice with salt. I eat them plain too I just think they have a rich flavor of their own.

And of course.... stitchface is the best veggie.

[rainbowrites]

I forgot I was going to send you veggie recipes!!! :D Do you have any current vegetable likes/dislikes to help steer me? How do you feel about cruciferous things like broccoli and kale? Nightshades like tomatoes and eggplants? Mushrooms? Squash? Beets?

okay!!! First off, I hate bell peppers with a burning passion fierce and true. Beets are fine, but I find them kind of a pain because of the Stainage Issues so usually let someone else cook them lol.

I love eggplant as long as it’s cooked well, so often I’ve been basically served a SPONGE so I now only cook it in curries or stir fried with plenty of oil to try to avoid that. Tomatoes are wonderful in sauces or raw, cooked big pieces are slightly weird to me.

I like broccoli, love cauliflower. I like most leafy greens, but I’m a bit of texture person so kale’s roughness turns me off. 

MUSHROOMS!!! SO good. I love mushrooms. They’re probably one of the veg I eat the most. A luxurious creamy mushroom pasta is probably so unhealthy they negate the point of the vegetable but also... delicious. I also have started making @notbecauseofvictories stuffed mushrooms, which are just *kisses fingers* (my favorite are breadcrumbs mixed with some goat cheese or parmesan)

squash is good! I should do more with squash. I like squash. I mostly do stuff with zucchini and yellow squash, and admittedly most of what I do is just slice it thin and cook it quickly on a pan with oil and salt and pepper, maybe a sprinkle of parmesan or garlic powder. 

I love all potatoes and potato like veggies. I have no problems eating all the potatoes. Just to put that out there.

TL;DR squash! mushrooms! eggplants! cruciferous!!! IF anything even LOOKS at a bell pepper I shall cast it from my home and then salt the earth after it!!

[jeninthegarden]

Seed List 2021

I want them NOW.

The seed catalogues, the “garden porn”, has begun to arrive.  I always have to complete my review of the prior year before I can begin to think about what I want to plant this year.  I get interested in different cultivars from season to season; I swear off some, fixate on others, swear off some and then buy lots of seeds anyway because they are inexpensive or just include really pretty pictures, discover some new hybrids that I just have to try, succeed gloriously and re-order the same.   But first, there is the momentous decision of whether to order seeds or just order the plants, or hedge my bets and order both, or risk it and order neither in hopes of picking it up locally.   And then there are the plants other than vegetables.  Since I am now a member of the pollinator pathway and a 3rd year bee-keeper, there are native, blooming plants to be considered, and some non-native, invasive plants that have to be dug out and replaced with something.  I also have an orchard, and although I’m full up on fruit trees and berries, there is a lot of space in the fenced, groundhog-proofed orchard that needs companion planting or temporary cultivation.  We completed our great hugel – more space for planting native species and anything the deer don’t eat (asparagus, artichokes..).  And the lavender patch is thriving, not just with lavender but wildflowers, some of which are perennial and need to be relocated.  Now we are contemplating not one, but two rain gardens, one in the front yard and one in the back yard.

The following seed list is comprised of just the edibles I am ordering. For full disclosure, I’ve added the list of seeds I still have in inventory from the past few years. Not all of those seeds will be viable but I’m going to be germinating them because I have extra space.  The perennials, herbs, flowers, shrubs, trees, natives, exotics, hardscaping, bee-keeping and chicken-keeping are all detailed in my garden review.  Not here.  

Beans were a bust, so my fixation has not been fixed! And, as usual when I am thwarted by the elements, I double-down.   I’m totally over the squash and gourd bonanza, except that I saved seeds from all the squash I successfully grew, so now I am stuck with the dilemma of either giving the seeds away or planting them. I’m disappointed in the potato crop but the Japanese Yams were soooo delicious I’m going to try those again, and a couple other varieties that are just click-bait.  Super aggravated that none of the brassica flourished – doubling down.  And tired of waiting for fruiting, so I invested in some quirky, fast-maturing varieties and paid particular attention to standard varieties advertised for abundance and temperature range tolerance.  

I was surprised and worried to note, however, that some variety of seeds have already sold out, in January!  So, I panicked and ordered somewhat hurriedly, from multiple seed companies, some staples, repeats and favorites.  And then, in a more leisurely but not more methodical fashion, ordered everything else.  

Legumes:

Peas –  The pea crop was lousy last year!  And I used all my saved seeds trying for a fall crop, that failed. So, back to the drawing board.  Going by the descriptions, I ordered “Easy Peasy” from Burpee (11 peas per pod/2 pods per node -200 seeds) and “Maestro” (9 peas per pod, multiple pickings – 150 seeds).  I think I’ve ordered both of these in the past and was satisfied.  I also ordered “Alaska Early” (Extra early, 6 peas per pod, multiple pickings – 300 seeds) from Terratorial Seeds and “Knight Pea” (Extra early, 10 peas per pod – 150 seeds) from Pinetree.

Snap Peas: For my first ever attempt at sugar snap peas (no shelling required – but not as thin as snow peas), I ordered “Sugar Magnolia” snap peas from Pinetree Seeds, which have violet pods, and “Sugar Lace II”, the semi-leafless and prolific snap pea.  

Runner beans: Last year I ordered Territorial Seeds “Scarlet Emperor” with red blossoms, and Pinetree Seeds “Painted Lady” with red and white blossoms, “Sunset” with pale pink blossoms. And Park Seeds “Stardust”, with white blossoms. I have some of each left in inventory, so this year I am ordering “Black Coat” an ancient heirloom from Pinetree which is a red-blossomed, black bean.  

Bush beans: Park Seeds “Velour” which is a proven winner, in sold out already.  A compact, bush-habit plant, very heavy-bearing bright purple, stringless pods over a long season. I ordered it this time from Territorial Seed “Velour”.

Pole beans-I  want to try the Territoral Seeds “Rattlesnake” beans again since the groundhog and the drought got all the ones I planted last year. Pinetree Seeds “Winged Bean” yielded just two pods so I saved the seeds to try again, but also ordered a fresh pack. I still have a lot of “Violetto” purple pole beans left.  They do well climbing cornstalks or sunflowers.

Noodle beans – Never even made it into the ground, so I still have Pinetree Seeds “Red Noodle” and “Mosaic” left over. However, at this point germination is not going to be great.

Soybeans-  They are already sold out of Park Seeds “Midori Giant”. So I have ordered their organic “Chiba Green Organic” instead.

Fava beans- Pinetree Seeds “Varoma” was hearty and tasted superb.  I made the happy discovery that the stems and blossoms taste as good as the beans.  So this is absolutely a spring and fall crop I need to plant a lot more of. I doubled my order.  I may also order the bulk, cover crop variety to sew in the fall.

 Fruits:

Corn – The “Kandy Korn” from Burpee was delicious, or so say the squirrels!  It was a perfect appetizer to all the squash they demolished in the fall.  This year I need to regroup on corn.  I’m not going to have the space for it for much longer, so seems a shame to give up. I ordered “Blue Jade” a dwarf heirloom sweet corn from Hudson Valley Seeds, to plant in planters on the patio.  And I ordered “Dakota Black” popcorn from Territorial Seed to use for the 3 Sisters planting in the orchard.  I have grown Dakota Black previously.  

Cucumber- Cucumbers didn’t get enough heat last summer.  So this time I went with a quick growing slicer variety from Totally Tomatoes called “Green Light”. And a prolific pickling variety “Pick-a-bushel” from Burpee.  I have some “Bushy” and “Pickle Bush” (both bush, pickle cucumbers) left, as well as “Marketer” and “Market-More” thin skinned, slicing varieties left over.  But I was not impressed with any of these varieties.  And then there is “Barese” (from Totally Tomatoes): an “Italian heirloom novelty” that can be eaten young as a traditional cucumber, or allowed to mature into a melon..?

Eggplant – I did so well in the orchard I decided to go with Park Seeds “Black Beauty” large standard, and “Mixed Fingerling” purple, white and green (again).  Dan has really perfected his eggplant caponata recipe, and we grill eggplant and stir-fry it, or roast it for babaganoush often enough that we will eat all I can grow. I also have “Hari” (long green of India, but the seeds are several years old), and “Millionaire” (the classic long, purple of Japan, but also several years old) in inventory.

Gourds- I’m done with gourds.  We won’t talk about the stack of bushel, bottle, dipper, swan-neck gourds that are rotting on my front porch.  No, I said we’re not going to talk about it. The only gourd I want to try again is the Luffa gourd because I still have not grown a single luffa.

Melon- I bought Burpee “Mango Melon” seeds again, for the description of its taste alone because the seeds from last year did germinate but did not produce any fruit.  And I also bought “Jenny Lind” heirloom, green melon, and “Sakatas Sweet” a super sweet green with very thin rind, from Pinetree (which is located in Maine, so most of their seed offerings grow well in the Northeast).

Okra – like fava beans, I discovered that the entire okra plant is edible.  Leaves can be cooked like collards, and the flowers can be battered and fried like zucchini blossoms.  I saved seeds from Pinetree Seeds, giant “Cow Horn” and “Red Burgungy”.   I ordered Park Seeds “Rainbow Fiesta” ivory, green and pink okra again because it did not fruit.  The “Unicorn” which, although it is eaten like okra, is actually “devil’s claw”, a member of the sesame family and a medicinal herb, also did not germinate.  So I bought it again!  And then I saw that Territorial Seed had “Simpson”, which is more cold-hardy, and Burpee has “Baby Buda” which is a small, early maturing and cold tolerant variety of okra; so, I ordered those as well.

Pepper – I am trying an interesting experiment of over-wintering my pepper plants that did not fruit their first season.  Unfortunately, when I dug them up, I did not label them so, I don’t know if they are hot or sweet. I suspect they are mostly hot.  I ordered “Yellow Calwonder” from Totally Tomatoes, a fast growing sweet yellow bell, and “Chablis”, also a fast growing sweet bell that grows from white to orange to red, and “Sheepnose Pimento”, a sweet red cherry pepper, and “Sweet Banana” a long, sweet yellow.  Then I got distracted and ordered Pinetree “Tobasco Pepper”.  In inventory I have the following hot peppers:  Dragon Tongue; Cayenne; Paper Lantern; Habanero; Lemon drop; Chiltepin (fire flea); Portuguese hot red (Portuguese dagger); Early Jalapeno; and Pastilles Bajio.  And sweet: Big Red and Corno Di Toro.  I promise not to peruse the pepper plant sections of the rest of the incoming seed catalogues.  But a member of our local plant swap has a pepper propagating propensity, so I absolutely promise that some of the peppers I am planning to propagate will be proffered in exchange for some of the pepper plants she has propagated!  

Tomatoes – Here, COVID fatigue (boredom, tired of waiting) hit me and I started to ask myself why I have to wait until August for ripe tomatoes.  Then there was the timely arrival of the seed catalogue from Totally Tomatoes.  So I got a little off the rails and ordered “Quedlinburger Fruhe Liebe” that matures in only 40 days! I also ordered “Anna Russian” a red heirloom, “Old German” a yellow striped heirloom, “Black Krim” a purple heirloom, “Independence Day” another very early tomato.  And then the Burpee catalogue arrived…They have a 2 lb seedless paste tomato called “Super Paste” and a 3 lb beefsteak called “Steakhouse”, and the bronze colored plum tomato called “Shimmer” I grew a few years ago, and a French beefsteak called “Mama Marmalade” that I’ve been eyeing for a couple years.  So I ordered 1 plant of each, except for the Super Paste of which I ordered 30 seeds. I have a lot of seeds left in inventory: Pink Beefsteak; San Marzano; Green Zebra; Big Rainbow; Mr. Stripy; Brandywine; Giant Garden Paste; Mortgage Lifter, Black Russian, Black Seaman and Cherokee Purple.

Watermelon:  I chose “Faerie Hybrid” an early maturing (just 60 days), yellow rind with red inside.

Winter Squash and pumpkins: I’m sort of over my fixation, except that I saved a lot of seeds and am still mad about the squirrels eating all my squash and pumpkins.  So, although I am not buying any squash or pumpkin seeds, I have the following in inventory: Japanese black pumpkin; Honeyboat; Dumpling; No-ID other than “small winter”; Cheese pumpkin; Queensland Blue pumpkin; Butternut; Honeynut; Spaghetti squash; Giant pumpkin; Jester squash; Cherokee bush pumpkin.

Zucchini- Burpee fordhook heirloom is an excellent staple, but the Burpee’s Sure Thing variety really does well with less sun, and is very resistant to powdery mildew so I’m going with that one because last summer was just not hot enough for zucchini.  

Roots:

Beets: Pinetree “Beet Mix”

Carrot: Territorial Seed “Giants of Colmar”, large winter harvest carrots for stew. Park Seed’s “Rainbow Blend” purple-red-orange. Pinetree  “Culinary Blend” yellow-white-orange.

Radish:  Not interested! So, of course, I ordered some radishes that don’t look like radishes or even have the same growing season as regular radishes:  “Minowasa Summer Cross No.3 Diakon” from Territorial Seeds, which looks like a white carrot and grows in the summer.  

Potatoes:  Pinetree “Pinto Gold”, a medium sized gold potato with violet patches, and “Blackberry” small, jet black potato from Territorial Seed.

Sweet Potatoes: “Japanese Marasaki” from Territorial Seed. Purple skin with white interior that is sweet and pecan nutty, but with a firm, dry texture of a russet potato.

Turnips: “Hinona Kabu Japanese” from Pinetree, these look like pink carrots and are specifically for pickling.

No celeriac, rutabaga, parsnips, radishes, burdock, scorzonera, salsify, milk thistle….until I end up planting them anyway.  

Greens:

Arugula:  Pinetree Seeds “Astro” quick growing for clipping.

Chard: Pinetree “Peppermint Stick” Swiss chard. I don’t like red or yellow chard because chard is closely related to beets and the red/yellow coloring makes Swiss chard taste like beet greens.  I like beet greens but I also like chard that does not taste identical to beet greens.  So maybe peppermint stick will be a good, colorful choice that won’t taste too much like beets.

Claytonia: It is a succulent green that looks like a bouquet of little lily pads. Terrirotial Seeds “Miner’s Lettuce”.

Escarole: Burpee “Sugarloaf” This is a very tight-headed, upright variety that looks like a pointy cabbage.

Lettuce:  Burpee “Four Seasons Blend”, “Heatwave Blend” and “All Season Romaine Blend”.

Mache:  “Marcholong Mache” a super early corn mache from PineTree.

Nettles: “Stinging Nettle” from Hudson Valley Seed Company.

Orach: a violet red, velvet leafed spinach that grows on an 18 inch, upright stalk. Pinetree “Double Rose”.

Spinach: Park Seeds “Space”heat and mildew resistant.  “Renegade”a high yielding, weather indifferent variety is sold out! So I ordered “Imperial Star” very cold hardy.  And I’m going with “Lakeside”, a failure-proof, everything hardy, spinach from Territorial Seed.

Purslane: Pinetree “Goldberger Purslane”a larger, paler and more succulent variety, with a lovely golden bloom.

“Salad Burnett” a cucumber-tasting salad green from Pinetree

“Saltwort”, a succulent green from Pinetree

“Upland Cress” , a spicy, mountain cress from Pinetree.

Brassica:

Asian Greens: Park Seed “Li Ren Choy” pak choi;   Pinetree “Purple Pak Choi” and “Tatsoi Greens” and “Misome”; “Green coin” tatsoi and “Yum Choi Sum” Asian chard, from Territorial Seeds; “Rainbow Tatsoi” and “Komatsuna” tender green, from Hudson Valley Seed Company.

Broccoli:  Territorial Seed’s: “Aspabroc” and “Emerald Crown”, I have two rows of winter/spring broccoli mulched with straw in the garden that I am trying to overwinter.  And I have plenty of “Homegrown” broccoli mix seed in inventory.

Cabbage: Not a single cabbage succeeded last year.  So this year we start earlier and we start fresh. Territorial Seed “Kalibos” a pointy red cabbage, and “Wa Wa Tsai” an early, mini Napa cabbage, Burpee’s “Red Dragon” open leaf, red, napa cabbage.  Pinetree’s ���Point One” green head super early (48 days) cabbage. I have some “Round Dutch” green cabbage left in inventory.

Cauliflower:  Park Seeds “Veronica” which is that weird, green pyramidal Romanesco – Sold Out!, so Pinetree “Romanesco”, and “Snow Crown” - 53 Days to maturity. I have some “Fioretto” open head cauliflower and “Burgundy” purple cauliflower seeds in inventory still.

Collards: I did not order any seeds, yet.  I have a row of seedlings mulched with straw that I am trying to overwinter.  I have “Champion” collard seeds leftover from several years ago.

Kale: “Portuguese Kale” from Burpee.  I have often described it as looking like giant green roses. It tastes more like cabbage than kale.  “Amara Ethiopian Kale” (looks like shiny, kohlrabi leaves, and matures in 40 days) and “Kosmic” perennial kale, from Territorial Seed.  I have 2 surviving Sea Kale (perennial) seedlings in the orchard. We’ll see if they survive the winter. And “Organic Kale Garden Blend” from Park seeds.  I also have a lot of Red Russian Kale seedlings I mulched with straw to see if they will overwinter. And I left some Portuguese Kale standing to see if it will re-sprout (if only to give me some more seed to plant in the fall).  I have lots of very old curly blue kale seeds leftover.

And, because they seem to go with the brassicas in planting rotations, the alums:

Leek: Territorial Seeds “Succession Planting” threesome of Zermatt, Tadorna and Bandit (seeds).

Onion: Burpee’s “Sweet mix” for shorter days.

Scallions: Park Seed “Warrior”.

Garlic:  I planted garlic in the fall, and it developed green shoots and roots.  I mulched it with straw and hope it will sprout in another 6-8 weeks.

[guideseeder67-blog]

Easy Hamburger Vegetable Soup

So. School has started. After school activities have started. My oldest and youngest are in a local production of The Little Mermaid (and the oldest is Flounder, so he’s at every rehearsal.) And I’m just so. freaking. tired. All the time. We’re hitting up the drive-thru more than we should and I think all of us have just been craving something hearty and healthy and homemade. Something with vegetables that are not French fries. I had a fridge and freezer full of good intentions that needed to be used up, so I started throwing stuff into this Easy Hamburger Vegetable Soup and it turned out to be exactly what we needed.

We all felt better (physically AND emotionally!) after eating this. And the beauty of this recipe is that you can customize it depending on your preferences and what you need to use up. Need to use up some ground beef or have it waiting in your freezer?

Use that! Have some leftover pot roast? Use that instead of hamburger! Zucchini? Yellow squash? Bell peppers? Celery? Spinach? Use them!

It freezes beautifully and tastes even better the next day. And before you ask, yes, that is 1/4 cup of chopped garlic. It will be bring you nothing but happiness.

Another great thing about this recipe is that you can make it on the stovetop (about 45 minutes start to finish), in the Crock Pot, or in the Instant Pot, whatever is most convenient for you! ALSO. It only has 4 Weight Watchers Freestyle Points!

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Description

A healthy, comforting beef vegetable soup that can be easily made on weeknights! To make things even more convenient, you can either make it in the Crock Pot or the Instant Pot!

Ingredients

1 pound extra-lean ground beef (90% or leaner)* 1 large onion, minced 1/4 cup minced garlic 3-4 medium carrots, peeled and chopped 8 ounces sliced mushrooms (you can chop half or all of them to hide them) 1 1/2 tablespoons Italian seasoning Salt & pepper to taste 2 tablespoons Worcestershire sauce 1/2 + teaspoon Tabasco sauce 1 teaspoon sugar (optional) 1 28-ounce can crushed tomatoes 1 16-ounce can tomato sauce 1 cup water** 1-2 tablespoons red wine vinegar (start with 1 and add more if your soup needs a little more kick)** 1 box (4 cups; 2 cans) of beef broth 1 pound baby potatoes, cut into bite-sized pieces 1 12-ounce package frozen cut green beans 1 12-ounce package frozen corn

*You can substitute 1 pound leftover, chopped pot roast for the hamburger if you’d like. Sauté the onions, garlic, carrots, and mushrooms, but you don’t need to sauté the meat.

**If  you enjoy cooking with wine, you can replace the water and red wine vinegar with 1 cup of red wine. Don’t use cooking wine–it’s too salty.

Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. When hot, add onions, garlic, and carrots and sauté for 1-2 minutes or until the onions are fragrant and begin to soften. Add the ground beef and cook, breaking down the meat, until the meat is about halfway cooked. Add mushrooms, Italian seasoning, Worcestershire Sauce, Tabasco Sauce, and season with salt and pepper.

When the beef is done cooking, turn heat up to medium-high and allow the juices to cook off. Add the water and vinegar (or red wine, if you prefer) and stir to combine. Add crushed tomatoes, tomato sauce, beef broth, and potatoes. Bring to a boil, then reduce heat to medium and cook for about 10 minutes. Add the corn and beans and then continue to simmer until the potatoes are fork tender. Season with salt and pepper (you may need to add quite a bit of salt if you use reduced sodium beef broth.) Serve with rolls or bread.

Notes

CROCK POT INSTRUCTIONS

Prepare the recipe as directed through browning the meat. Transfer to a crockpot and add all remaining ingredients except beans and peas. Cook on high for 4-5 hours or low for 8-10 hours. 1-2 hours before serving, add the beans and peas and allow to cook through.

INSTANT POT Instructions

Using the sauté setting on your instant pot, prepare the ingredients through the sauté step. Add ALL remaining ingredients and use the manual setting to cook for 5 minutes. Season to taste.

Source: https://ourbestbites.com/easy-hamburger-vegetable-soup/

[lorenzo79e3262-blog]

Dining establishment Histograms From The Day.

Guana Island deals with 850 acres and also is just one of the biggest from the English Virgin Islands. Simply eating a roast meat club sandwich for lunch time as well as a hamburger or frankfurter for dinner will put you over the everyday restriction for core consumption that study informs our team are going to improve your threat of digestive tract cancer cells, other cancers, cardiovascular disease, and also death. Among the new supper offerings: barbecued chicken with sauted yellow squash as well as zucchini and corn bread pilaf or salmon with shangdon sauce as well as stir-fried vegetable rice. Basa is a type of catfish which is substantially cultivated in the Mekong Delta in Asia, ensuring that remains a highly sustainable possibility for the table. The wedding rehearsal supper is a possibility for both to thank everyone that has sustained all of them throughout their wedding ceremony preparation and to only relax and also have a ball along with family and friends away from the rule that typically neighbors a wedding event.

Lata Mangeshkar to ensure after supper she can easily sing a sweet little track with her resonant vocal as well as i could rest. I located some hen airfoils for sale at one from our nearby convenience store yesterday early morning and decided to create them for supper final evening. Concerns including do our experts truly have to have a rehearsal dinner, what do our experts carry out at the practice session supper, that spends for the wedding rehearsal supper, who is actually welcomed to the practice session supper and also do we must welcome from city visitors are intending questions that continue to be up in the air for many couples. You have to select the most effective offers and also items for your home like your dinner collections and tableware This moment choose on the internet buying as well as take pleasure in the unique items and also brands. . Along with 200 recipes for great tasting however fast and also easy however healthy morning meal, lunch time, and dinner budget-friendly meals, this 'The $5 Dinner Mom' recipe book through Erin Pursuit is truly a kitchen space jewel. Many of these you can easily produce a fraction from the price of heading to the bistro as well as you will take pleasure in making supper a worldwide occasion in your own http://strenght-evablog.info home. Definitely, they are confined to areas on an open body system from water, including the Showboat Branson Belle or the Goldenrod Awe There are numerous Massacre Puzzle Dinner Cruises. What comes off the griddle filled up the supper platter - and this was actually the final point that I had. A formal dinner with a quiet public auction and cord quartet would call for an extra recognized invite compared to a pastas dinner amused due to the university band. To balance job, a simple and also fast dinner tips could be your life time companion, which will definitely offer the meals you consume along with making the meal that you additionally desired as well as might be needed. Slow food and also the slow food action are actually well documented; what was skipping was actually a slow food platter that truly always keeps meals very hot for full enjoyment.

[penneytheodore-blog]

Easy Christmas Table D & eacute.

Among the burning query for a lot of mom and dad is actually: who spends for whatever that? A standard thanksgiving supper will certainly not be actually comprehensive without a gold, big chicken. You see, at a super informal supper event like a fish fry, many of your visitors will keep outdoors near the fish oven. The Golden Chicken Mixed greens was very prominent with our attendees and was the best-selling entree salad on the menu during the course of this advertising period which operated until overdue April. Dinner: Dinner may be customarily helped make coming from a mixed greens that consists of two mugs from lettuce or spinach seasoned with a dash of salt and also a squirt from lemon, two hard steamed eggs, a slim piece from turkey, a slim slice from hen, half a tomato as well as one-fourth a cup from sunflower seeds. Make an effort distinct Rice recipes, and discover fast supper dishes for a special supper. And so there is the potential influence of folks viewing in your home and also not automatically going out to dinner. If the skillet begins to obtain also warm (as confirmed through white specifications drifting to the leading from the butter), you will certainly eliminate that from warm and also add even more chilly butter to cool down the dressing rapidly. Right now throwing supper events may acquire incredibly x' y sometimes thus i decided to bill the gals $20 each for a 3 training course meal and also if they were consuming to BYO. One of the brand-new supper offerings: cooked out chick along with sauted yellow squash as well as zucchini as well as corn breadstuff pilaf or even salmon with shangdon dressing and also stir-fried veggie rice. Maturing in the 60's on Wisconsin's east shoreline our team regularly phoned the midday food supper and also the night food an evening meal. The complying with are simple facts concerning the appropriate consuming behavior based on the Heavy Breakfast-Moderate Lunch-Light Dinner Food Pattern designed due to the Philippines' best diet professional experts Godoy and also Varona.

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Conventional Thanksgiving holiday Celebrations And also Food items.

The man proposes and also (such a long time as the lady takes), he provides her an interaction band which she positions on her ring finger, similar to in England and the majority of Europe. When cooking meats, soak in oil for 10 minutes after that made in scorching skillet and also scorch on each edges to always keep the dampness in. On the healthy protein - on the promotion face, our existing promo, a three-course Italian dinner for $12.95, is actually an example of a compelling new promo construct. Now tossing supper gatherings may get quite x' y sometimes therefore i chose to ask for the females $TWENTY each for a 3 training course food and also if they were consuming to BYO. One of the new supper offerings: grilled chicken with sauted yellow squash and also zucchini as well as corn breadstuff pilaf or even salmon along with shangdon dressing and stir-fried vegetable rice. So if it's your look to produce dinner, don't leave it to last minute, constantly be actually readied along with some good supper ideas. Hectic moms and dads might just like the idea from letting the youngsters create dinner one night with a pizza package. Possess your supper attendees questioning where you are and also leave all of them really hoping that you cooked the chicken initially since that is actually right now overdue in the day as well as every person is actually filling on potato chips, dip and snacks. Design Your personal Summer Tossed salad: A Well-balanced Supper Dish For Kids is a innovative and excellent thought and feelings off you. One more great technique to ensure that your loved ones eats together very most evenings of the week is to share the responsibility of readying supper. The supper concerned S$ 769.75 for the two of us. The alcohol in the expense was all consumed by her. Precooked food is going to can be found in handy on days when you don't have time for a fancy supper. This is traditionally a significant very hot food, occasionally with extra courses like soup and pudding. Kicking back the table along with the loved one, pointing out grace just before carving turkey as well as enjoying a delicious supper makes the indulging more pleasant as well as delightful. I hope you can easily utilize this arugula mixed greens recipe made for the DROOP Awards ® as one from your supper gathering recipes for your next unique celebration or celebration. As if discovering how you can organize a fundraising event supper had not been enough of an activity, you are going to definitely need to get into the troughs through seeking the involvement from local companies. As well as after 20-minutes in the stove, this fiber and also protein-rich one-dish wonder is ready to make its table launching. You could help make a fantastic tasting hen dinner using a can from cream from hen soup and a cup of rice and one mug from water alongside 4 boneless chicken busts or about a pound from hen tenders. To prep ahead of time: The desserts may be created totally Http://Strenght-Evablog.Info/ ahead and also reheated in a warm stove (temp as best) for about 8 moments. Also, I will certainly be actually providing individualized and signed bookplates to download right into your copy of Dinner for a Year in the future. When requested for review through Newsweek Friday, the White Property affirmed in an e-mail that it would not entertain an iftar supper and also referred to Trump's earlier appeared statement at the start from Ramadan. Porcelain is actually an excellent choice specifically if you may only have one supper serviced as well as need to utilize this for everyday make use of in addition to special affairs. Popular Christmas time supper favorites in the UK include foods including cooked chicken, cooked white potatos, brussel sprouts, suiting up, as well as pudding cake. The developed a resilient and affordable earthenware referred to as White Granite which became well-known and gave them a really good beginning in your business.

[indianculinarycenter]

“You are going to pay $75/- to eat vegetables? You are crazy!” exclaimed my father when he learned that I am going to Dirt Candy for a special event on Canada Day.

“They are not just vegetables dad. They are cooked in a unique way – in ways we could never imagine.”

“They are still vegetables,” he responded, still questioning my decision.

Well, I don’t blame him. I had the exact same feeling when I first heard of Dirt Candy which is is located on the Lower East Side of NYC.

http://www.dirtcandynyc.com/

I went there for the first time last year and was impressed by the chef’s creativity. When I heard vegetarian restaurant, I thought pasta, salads and grilled vegetables – but Dirt Candy is not that. I didn’t write about it back then and so my memory is flawed but the two most memorable dishes were:

Brussels Sprout Tacos

Brussels sprouts tossed in Mexican bistek sauce and served on a sizzling stone with iceberg lettuce wrappers and accompaniments so that diners can make their own tiny bites that are one part Chinese sung choi bao and one part strange Mexican tacos.

The accompaniments are usually: smoked avocado, pickled red onion, cotija cheese, radishes, crispy brussels sprout leaves, tortilla strips, pickled jalapenos, salsa verde, and crema.

Not in my wildest dreams would I imagine eating brussels sprout tacos and loving them.

Kale matzoh balls served in kale galangal broth with stir-fried shisito peppers and red amaranth. Topped with pickled okra seeds, micro cilantro, and a poached egg. Matzoh ball soup is supposed to be comforting, and there’s nothing more comforting to me than a poached egg slowly dissolving into a warm, rich, spicy soup.

This is the most insanely delicious soup that I have ever had and now you know what I mean by clever? I love matzoh balls and the other ingredients mentioned above, but never could I come up with these combinations or the techniques she uses to transform foods we are all familiar with.

Now back to my current meal at Dirt Candy which was last week. Amanda Cohen the brilliant chef is from Canada and so to celebrate Canada Day she organized a special meal where we would go camping indoors.

That’s where the aforementioned $75 for vegetables comes in. My mom made the reservation for me as a special treat and I went with a couple of friends.

The room was strung with Canadian flags and several televisions were playing camp movies. The red and white table cloths were to mimic picnic tables and the scene was festive.

We took our seats and were first presented with a basket full of jalapeno hush puppies and maple butter.

I may not have had too many hush puppies in my life but I can say that I never met a hush puppy that I didn’t love. I’m not sure how you can ever go wrong with fried dough and to guild the lily, maple butter. I was in heaven. These were hot and crispy and I had to tell myself that this was the first course of a multi course meal.  I think I forced myself to stop at 3 or 4. I don’t recall.

The menu was a preset menu where one could eat an unlimited amount  of food- music to my ears.

Next came a plate of nachos, which was the only dish that tasted like many plates of nachos I have had before. Nothing wrong with it but not something I would associate with this restaurant or this chef.

But hey, we are camping and I’ll eat anything.

I had been watching empty jars going into the kitchen and could not figure out what was in them. I couldn’t wait to see. My question was answered when the waiter placed in front of us 4 salads in glass jars set in a baking tray. Now this is what I am talking about. This is why I was here. The presentation was unique, an idea that I am surely going to steal in my meals and the salads were delicious.  They were:

Grilled Caesar Salad!

Tomato and Feta Salad!

Smoked Potato Salad!

Herb and Bean Salad!

My absolute favorite was the Smoked Potato Salad – no surprise that I loved the potato salad the most but the smoke in the potatoes was such an amazing flavor that I just couldn’t stop eating it. I thought it was liquid smoke and labeled it as such on Instagram and wouldn’t you know it – I got a message from Dirt Candy telling me that they smoke their potatoes and don’t use liquid smoke.

I love it when I hear from the restaurant or bar that I have tagged.

And so I stand corrected. They smoke their potatoes! I am absolutely going to replicate this dish at home and since I don’t have the smoking apparatus that they must, I am going to add a couple of drops of liquid smoke.

The other salads were lovely too.  The Grilled Caesar was made with baby Romaine hearts – grilled and I couldn’t tell you how she made the dressing taste that way without the anchovies. I love anchovies and always put extra in my dressing but this was done very well.

I will be honest, after having my share of the Caesar salad and the other salads – I couldn’t help but lick the potato salad jar clean with my fingers. Oh, and I forgot to tell you – the potato salad was topped with chips that made the salad look even prettier and the crunch was an important component to add to my overall satisfaction.

Can you guess what this is?

The cutest baby corn ever! I am ashamed to admit that I didn’t even know that baby corn grows this way. I thought it was some factory produced product. Don’t I feel stupid. Now I have to investigate how baby carrots are made 🙂

These are Grilled Baby Corn, Elote Style! Adorable little baby corn charred in the husk, topped with cheese and a little drizzle of lime. It was so good – I wished there were more than one – but I just couldn’t get over how damn cute and delicious these things were. I ate the whole thing – husk and all.

Yogurt Grilled Baby Vegetable Kebabs!

Even a champion eater like me was beginning to feel full but these kebabs were too delicious to pass.  There was broccoli, cauliflower, baby zucchini and either baby eggplant or a summer squash – I couldn’t tell.  The vegetables were marinated in yogurt, grilled to develop a nice char -which I love, served over saffron rice. The flavor of the rice stood up to the very assertive flavors of the vegetables. The rice reminded me of the rice that you get in the quintessential “Chicken and Rice” dish from the NYC halal carts. I mean this as a compliment. The plate was sprinkled with Sumac which I made the waiter confirm for me. I like playing – name that ingredient games with myself.

Carrot Sliders!

Things were getting serious now. I was getting so full but the food kept coming, and I have to eat everything – I just have to.

Carrot sliders you say? Yes indeed. Hands down, one of the most delicious and the most creative dish on the menu, and probably the most unique dish I have ever had. And I eat a lot. Trust me.

We were all so thrilled with the cute boxes that were placed in front of us that I forgot to pay attention to each component of the slider. I do remember that the bun tasted as though it was most likely baked on premises. It was like no popular bun that I have tasted before. And the carrot – it was a thick (ok 1/8th inch) slice of carrot that was soft but not mushy. I couldn’t tell you how it was cooked. I remember seeing some lettuce and there was some dried crunchy sea weed like thing too. But what was the best thing that added to the whole ‘burger’ experience was the ‘special sauce’ that one gets at McDonald’s. Once again, I mean that as a compliment.

The bun was chewy, the carrot was sweet, the lettuce was crunchy and the special sauce tied the whole thing up in a neat little flavor package for your mouth. Those 3 bites were pure bliss.

Broccoli hot dogs

Beet po boys

Things were getting a tad out of hand now. We have been eating for 2 hours. My back was hurting a little from all the sitting and I wanted to stretch my legs. But the food just wouldn’t stop coming. “Where is the hot dog and the Po’ boy?” asked one of my dining companions to no one in particular.

“Oh yah, we have those too,” I replied.

I was imagining the hot dog to be a hot dog made of broccoli but what we got was the above. I think its hysterical. It was a broccoli stem in a bun with hot dog toppings like sour kraut and onions maybe. I could stop laughing and I couldn’t stop eating. It was so simple and so good.

The po’ boy was made with yellow beets and mimicked oysters in their look and there was the wonderful crunch of a fried oyster with the creamy soft center. I am running out of words to describe this fun food, and definitely room in my stomach. So good – I will say and leave it at that.

Berry & Nutella Moose Ears

Sweet Pea & Mint Nanaimo Bars

  “Okay they must stop now. I am going to explode,” I said.

“But we still have dessert.”

“Yes we do,” I sighed.

And so we were brought moose ears with nutella and berries.  Turns out moose ears are fried dough. They reminded me of zeppoles.

Nainamo bars are a bar dessert which requires no baking and is named after the city of Nanaimo, British Columbia on Vancouver Island. It consists of a wafer crumb-based layer topped by a layer of custard flavored butter icing which is covered with melted chocolate made from chocolate squares.

The version we were presented had a nut bar type of consistency on the bottom made with dates and nuts, topped by what I think was some sort of marshmallow thingi, a sweet pea ice cream and then chocolate. It was a fancy frozen ice cream sandwich to me.

It was quite good but I couldn’t get through more than a quarter of it.  It’s just that I am not a big dessert person and I was really really full.  The moose ears are just not my type of dessert. Even though I am a huge fan of fried dough – somehow when it is sweet, it doesn’t appeal to me. My friends enjoyed it though, and finished up both desserts with no problem at all.

Phew! That ended the eating portion of the program. We began eating nearly three and a half hours ago!

We were satiated, happy and I was thrilled by some of the foods I had never had or imagined could be so good.

On my way out of the ladies room, I briefly said hi to Chef/Owner Amanda and complimented her on her innovative thinking.

We waddled out to First avenue and found our way back home.

I came home and showed all the pictures of the foods I ate to my dad. “So dear father, this is what you get for $75/-.  Very delicious and satisfying food. Most importantly fun and full of flavors I have never experienced before!”

I am not sure if I will ever convince him to go with me, but I am sure to go back myself. Dining at Dirt Candy is a unique experience and I would urge you to put away your prejudices against vegetables that many of us have and just go with an open mind. I doubt you will be disappointed.

Until I eat out again!

    “Yes we do,” I sighed.

    A Review of Dirt Candy in NYC "You are going to pay $75/- to eat vegetables? You are crazy!" exclaimed my father when he learned that I am going to Dirt Candy for a special event on Canada Day.