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franklyshipping · 5 years ago

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Day 3 ~ Christmas 2019 Ego Fanfics

Day 3 here we frickin come people! I hope you're al hungry because now it is time for the all important...Christmas food shopping! LET'S DO IT!

TAGGING: @goog-ler-iplier

Food, glorious food…writing this part is going to make me hungry, I know it. Just thinking about documenting people buying turkey, chicken, bacon, sausages, pigs-in-blankets, beef, eggs, cubes, mince and steaks of meat substitute, potato starch based egg substitute, roasting and baking potatoes, carrots, parsnips, garlic, onions, sprouts, leeks, celery, spinach, spring onions, bell peppers, tomatoes, heavy cream, semi-skimmed and full fat milks, lacto-free milks, almond milk, soya milk, butter, vegan butter, regular and gluten free loaves, baguettes, wraps and flat breads, chicken and beef stocks, sage, thyme, basil, lemons, limes, satsumas, grapes, walnuts, fennel seeds, cumin, vinegar, star anise, salt, black pepper, oils, black and glace cherries, raisins, dates, apples, cranberries, gooseberries, blackberries, redcurrants, figs, cinnamon powder and sticks, nutmeg, ginger, a multitude of flours and sugars, baking powder and soda, inhuman amounts of chocolate and sweets, whipped cream, savoury snacks like crisps, peanuts, cashews, pretzels, crackers, breadsticks, cheeses and pickles, popcorn, candy floss…and then huge amounts of ice cream….is gonna make me hungry.

Then there’s the whole beverage side of things. There are bottles and cans of fizzy sodas, lemonade, ginger ale, ginger beer, tonic water, elderflower presse, apple juice, orange juice, cranberry juice, instant coffee, coffee machine capsules, earl grey tea, peppermint tea, loose leaf tea, generally festive tea, hot chocolate mixes, egg nog, white wine, red wine, rose wine, port, champagne, whiskey, gin, rum, cream liqueur, cans and bottles of beer, vodka….and sparkling water. Damn…it’s a lot. Undoubtedly you’d need somebody with something like a computer for a memory to memorise all of that, purchase it and bring it home in an efficient manner; thank heck for Googleplier. He was on the mission for consumables, along with his VERY excited boyfriend Blankgameplays.

Now, when it came to public places Blank could often get very anxious and uncomfortable…but not this time. On this occasion, not only did he have his sweet blue Google with him, but he also had a task to undertake, a task he’d been looking forward to ever since he’d volunteered to help Google with it. Blank loved shopping, and he also loved Google, so really this was his idea of the perfect morning. He, of course, was in charge of the steadily filling trolley…and was being a tad cheeky with it.

‘Blank! Get back here! You’ll crash the darned thing!’

Google whisper-shouted as he speed-walked down the aisle after his boyfriend, who was giggling as he half-rode the trolley down the aisle, giddily taunting.

‘Cahan’t catch meee can’t catch meheee!’

Google let out a growl under his breath as he sped up into a jog, and Blank’s eyes widened as he let out a surprised squeak when he found that Google had wrapped his arms around him from behind and brought him to a halt.

‘Are you deliberately trying to embarrass me?’

Blank giggled and nibbled his bottom lip at the sound of his boyfriend’s low growl in his ear. Blank turned around so he could face Google, and stood on his tip-toes so he could deliver a kiss to his nose.

‘Maaaaybe.’

Google pursed his lips as he looked down at Blank…damn him with his twinkling eyes and beautiful smile, always making Google unable to truly chastise him for his cheekiness. They returned to their task, collecting more essential items and crossing them off their list….but it didn’t take long for Blank’s mischief to rear its adorable head once more. This time, he was putting things in the trolley that they didn’t require.

‘My love…we do not need paper plates with pink pigs on them.’

‘Awwww c’mooon! Look at them they’re so cute!’

Blank stuck out his bottom lip dramatically, whining when Google put them back on their respective shelf. Google got close to Blank, whispering with a light, playful glare in place.

‘If you put anything else in the trolley that is not on our set list then I shall, with immediate effect, take away your trolley pushing privileges.’

Blank stuck his lip out even more and tried to engage in his puppy eyes, but Google’s glare merely hardened, so Blank submitted….for a little while at least. The rest of the shopping went remarkably smoothly, Blank was giddy of course but he didn’t try to playfully disrupt the task…so Google was under the impression that he was no longer going to be cheeky amidst the shopping. Oh how he was wrong. Blank was merely biding his time, lulling Google into a false sense of security…until they reached the check-out. Then, Blank did the one thing he knew would embarrass Google immensely WITHOUT making him uncomfortable; namely, a great amount of PDA.

‘Baaaabe, can we snuggle lateeer?’

Google’s eyes widened when, just as he’d finished loading their purchasers onto the conveyer, Blank starting hanging off his arm and softly nuzzling his cheek. His face started to turn turquoise as he perceived other customers staring with grins on their faces. Google stammered, wanting to reprimand Blank, but he was getting embarrassed.

‘L-Love….n-not here….’

Blank grinned and giggled, placing a trail of soft, innocent kisses under his jaw, knowing damn well what he was doing to his adorable android. Google’s blush reached his ears as Blank cooed deftly.

‘Whaaat? I’m just showing the world how much I looove you and wanna snuggle yooou!’

Google tried to look down at Blank with a warning in his eyes, but that only made Blank grin wider, god how he loved teasing Google. Google always maintained stoicism, professionalism and perfect composure in every public situation….but Blank lived for when he was blushing and smiling and had no idea what to do with himself because of his developing emotions.

‘Sh-shhh….p-p-people a-are l-looking….’

Google tried to bow his head as he started to smile nervously, whilst Blank merely giggled fondly at him. He was caught between the embarrassment of people watching them and undoubtedly cooing about them, and the sweet enticing nature of his boyfriend’s loving affection. Google could only reason that emotions were….weird. Google gritted his teeth when Blank winked at him though, and despite how flustered he was…Google knew that he wasn’t going to let Blank get away with this. So when it came to checking out, Google packed everything without even bothering to stick to a human pace, whilst Blank continued to smugly stay close to him and relish in what he’d reduced his boyfriend to.

‘You sweeties enjoy the holidays!’

The cashier called after them with a giggle, which made Blank smirk as Google growled. As they left the store with everything bagged in the trolley, Google could feel his embarrassment diminishing…and his need to have vengeance rising. He was similarly inhuman with his speed of loading all their purchases into the car and returning the trolley, and as Blank made to go around to sit in the front passenger seat….Google gripped his forearm.

‘Get into the seat behind mine. Now.’

Blank’s overwhelming smugness….wavered, just a tad, as Blank saw the danger in his Google’s smile. Blank knew he’d been a teasy shit, and on the inside he’d known there were going to be consequences, which was kinda why he’d done it. Google’s consequences were often rather enjoyable. So, Blank decided to maintain his cheeky, boyish grin as he slipped into the back seat behind Google’s driver seat. Then, Google too got into the car, locked it….and proceeded to tint each and every window, and the front and back windscreens so that anyone walking past wouldn’t be able to see in. Blank was analysing Google’s actions with a giddy, yet nervous curiosity…he knew he was in for some kind of punishment, but as of yet he wasn’t sure of what it would entail; so of course, he asked cheekily.

‘Tinting the windows huh? Are gonna make out a little before we head home?’

Google let out a soft laugh through his nose, before cocking his head at Blank and purring.

‘As enjoyable as that sounds, you and I both know that is not what you deserve in this moment. What is going to happen now, is you are going to remove your shoes and socks, and give them to me.’

Blank’s eyes widened. This could only mean one thing, one consequence. His hands and fingers were shaking as he started to blush, not hesitating to comply with his boyfriend’s command. He wordlessly handed his sneakers and black socks over, making Google smile as he took them and set them aside.

‘Good boy, now….’

Blank watched with nervous, curious eyes as Google lifted the head rest up and off of the driver’s seat. His toes curled as Google purred, his azure eyes gleaming behind his spectacles.

‘Feet up.’

Blank complied once more, settling in the back seat as he rested his feet on the top of Google’s seat. He squeaked when Google gripped his ankles and yanked his feet forwards, and Blank hid in his hoodie when he heard Google chuckle…before putting the head rest back onto the seat. The head rest slipped back into place snugly, trapping Blank’s ankles, and leaving his bare feet vulnerable and exposed for whatever Google desired. Google hummed as he observed his boyfriend’s pale, scrunched soles fondly.

‘Do you know what I’m going to do to you?’

Blank nibbled his bottom lip, shivering as he tentatively looked to Google; he whispered meekly.

‘….t-….uh…p-punish me?’

‘Hmm….you are correct, but what is it I am punishing you for?’

Blank was about to open his mouth to answer, when he let out a surprised squeak. Google had begun tracing his soles with all his fingertips, with his eyebrow raised expectantly. Blank understood that Google was still expecting him to answer him, no matter what else was happening. Blank clapped a hand over his mouth as giggles spilled from his lips….oh this was going to be diabolical.

‘I-Ihihit’s b-behecause-ohomygohod….i-ihihit’s….’

Blank let out a light whine, he couldn’t get his words out through his goddamn giggles! Google meanwhile just kept on tracing all over his feet, relishing in the gasps and giggles that he adored so much. Blank’s mirth was utter perfection in Google’s eyes, and he took any and every opportunity to coax it out.

‘Yes dear?’

Blank squeaked and spluttered when Google lightly skittered over the balls of his feet, making Blank scrunch and tug weakly at his trapped feet.

‘P-P-Pleheheeease I-I c-cahan’t t-tahalk lihike thihihis!’

Google cocked his head at Blank softly, smiling with innocent nonchalance as he replied.

‘And yet you still are perfectly coherent. Don’t worry, you can take your time, it’s not like you’re going anywhere.’

Blank threw his head back with his loud giggles as he tugged at his feet more and more, the incessant tickling at the balls of his feet was really affecting the poor guy. Blank knew he had to do everything he could to answer Google’s questions though, it was Google’s thing whenever he tickled, he asked question after question after question like he was doing an experiment.

'Ohohogohod ohohokahay I-I wahas cheheeky!’

Blank squealed out his words as Google lightly raked his nails up and down Blank’s taut, ticklish inner arches. The android smirked, letting out a satisfied hum at his boyfriend’s adorable compliance.

‘That’s right my dear, you were cheeky….very, very cheeky…’

Blank got chills down his spine at Google’s cool, deep tone of voice, and whimpered when Google made his inner-arch tickling devilishly light.

‘Why don’t you list all of the cheeky things you did?’

Blank hit his car seat, the light sensations making him want to curl up and hide away forever as electricity coursed through his body. It took him about a minute of whimpery giggling before he managed to even think about answering, all throughout which Google observed, lovingly. Google adored how ticklish Blank was to even the lightest of touches, it was endearing, and marvellously enjoyable to exploit during moments like this.

‘I-Ihihi r-rahahan wihith the t-trohoholley!’

Google hummed, tracing the wrinkles in the centres of Blank’s scrunched soles.

‘Yes, and?’

Blank softly squealed and hid his face in his hands, his giggling becoming intermingled with soft squeaks and hiccups now; his replies were getting faster too.

‘I-I-Ihihi p-puhut stuhuhuff ihin the troholley wehe d-d-dihidn’t nehEED!’

Blank jumped and yelped when Google sneakily scratched the pad of one of his big toes, which spurred Google to softly trace over both his big toes as he purred evilly.

‘Mmmm, that was particularly cheeky of you….but what was the naughtiest thing you did, hmm?’

Blank’s face was screwed up and his eyes were squeezed shut as colour bloomed on his normally pale face, and his lips spread into a wide, embarrassed grin; the tickling was one thing, but making him talk amidst it all? That’s what made it true tickle torture for Blank.

‘IHI EHEMBARRASSED YOHOHOU!’

Blank was squealing and laughing his head off as Google took time and pleasure over scratching every single pad of every single one of Blank’s little, pale toes. This was the pinnacle of the punishment and Google was going to make sure the punishment wasn’t forgotten in a hurry.

‘Yes, you did. Despite knowing how much public displays of affection cause the human flustered emotion to rise within me, you partook in them with me anyway, for your own naughty amusement….’

Blank let out a shrill wail, tugging at his poor feet desperately as he became more and more teary eyed with every passing second.

‘IHIHI’M SAHARRY!’

Google hummed, casting his gaze over his precious, writhing boyfriend with tender amusement dancing in his eyes. He kept tickling his toes deftly as he leant towards him a tad, purring.

‘Sorry for what exactly?’

Google raised a brow amidst his query, and that teasiness on top of the tickling just brought Blank to his adorable limit.

‘EHEHEVERYTHIHING! AHAHALL OHOF IHIIIT!’

At Blank’s high-pitched wail, Google reasoned that Blank had received an adequate amount of punishment in relation to his cheekiness during their extended errand, so he had mercy. He efficiently released his boyfriend’s feet, and chuckled amusedly when Blank immediately set about bringing his legs close to his chest. Blank was giggling residually and embarrassedly into his knees, but peeked form his hiding spot when he felt a warmth settle on one of his hands.

‘Are you alright?’

Blank melted at the softness of Google’s voice, and looked to see that Google had placed one of his hands on one of his and was rubbing his knuckles tenderly. Blank wordlessly nodded with a bashful smile, and leant forward so he could kiss the android’s hand. Google chuckled fondly, and was about to suggest that make-out session that Blank had previously brought up….when they both suddenly heard a disgruntled gurgle come from the car’s cup-holders. They both looked, and Blank giggled when he saw Gooper lightly squirming.

‘Ohoops, dihidn’t see ya there bud…’

Blank giggled whilst Gooper gurgled once more, this time for a tad longer. Google hummed as he listened to the slightly drowsy creature, before smiling to his boyfriend in amusement.

‘It seems he is displeased at being so roughly awoken from his naptime, but he is happy to take your socks as compensation. He wants to snuggle them.’

Blank spluttered and let out a snort, before picking up his socks and softly tucking them into the cup-holders with Gooper, who purred in thanks before settling down in the new warmth to resume his nap. Meanwhile, the make-out session was put on hold….for the half an hour it took for them to get back home, deposit their purchases, and for Google to carry his cute, barefoot human to their privacy.

WOOOO DAY NUMBER 3 COMPLETE, LEMME KNOW IF YOU GUYS ENJOYED IT WOOO LYV YOUS XX

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awesomeforever · 2 years ago

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Take care of your heart with these seasonal meals that are low in saturated fat and sodium. We use fresh spring produce like lemons, asparagus, spinach and mushrooms to bring lots of seasonal flavor to every bite of these dinners, from easy pastas to bright salads and sheet-pan roasts. Recipes like our Lemon-Garlic Pasta with Salmon and Apricot Glazed Chicken with Potatoes & Asparagus require just 25 minutes of active prep, so you can have a delicious meal on the table fast. In this chicken and asparagus recipe, we use one baking sheet to whip up dinner quickly, veggies included. Pounding the chicken thin helps it cook quickly alongside the carrots and potatoes, with asparagus rounding out the meal. This is one quick dinner recipe you'll be returning to again and again. Wondering what to do with leftover salmon? This is a delicious and easy way to turn it into another weeknight-friendly, quick dinner. Don't forget to reserve some pasta water--its starch thickens the lemon-garlic pasta sauce and makes it silky-smooth. Fresh pasta cooks up faster than dried, making it a must-have for fast weeknight dinners like this luscious yet healthy meal. Eggs are the base of the creamy sauce. They don't get fully cooked, so use pasteurized-in-the-shell eggs if you prefer. Instead of deep-frying, the fish fillets in this quick-and-easy 5-ingredient recipe are coated with a flavorful seasoning blend and baked. Several varieties of flaky white fish can be used for these tacos. When you go to the market to purchase fish, the best strategy is to be flexible and choose the variety that looks freshest that day. This one-pan pasta that combines lean chicken breast and sautéed spinach for a one-bowl meal is garlicky, lemony and best served with a little Parm on top. I call it "Mom's Skillet Pasta" and she called it "Devon's Favorite Pasta." Either way it's a quick and easy weeknight dinner we created together and scribbled on a little recipe card more than a decade ago, and it remains in my weekly dinner rotation to this day. It's a simple dinner the whole family will love. If fresh peas aren't available, thawed frozen peas make an excellent substitute. Look for tender mâche at farmers' markets and natural-foods stores. Curry powder is a powerhouse ingredient because it combines a medley of flavorful spices—usually turmeric, fenugreek, coriander and peppers—all in one jar. Increase the heat in this dish by using a hot or red curry powder. This salad is loaded with colorful produce: fresh mint, snap peas, radishes and oranges. For pretty snap pea slices, cut them into long, thin strips. We use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad. This Bolognese sauce recipe is adapted from Marcella Hazan's Essentials of Classic Italian Cooking. We swap out the beef and pork for button mushrooms to keep this traditional comfort food vegan yet weighty with umami flavor. And while some recipes call for red wine, this recipe sticks with Hazan's white wine selection. This one-pan dinner gets a hit of flavorful heat from harissa, the popular North African chile-and-garlic paste. We use harissa paste from a tube for this recipe. It's got a concentrated chile flavor that makes an excellent spice rub for chicken and adds a subtle punch of heat to a refreshing herbed yogurt sauce. A tangy, balsamic dressing and nutty Parmesan cheese combine to coat tender roasted vegetables and chickpeas in this springy vegetarian dinner. To keep it vegetarian, serve it over quinoa or, for meat-eaters, serve with roasted chicken or pan-seared fish. This easy dinner takes just 20 minutes to prepare, meaning that seared steak can be a weeknight meal. Cooking herbs in the pan with the steak releases their aroma, infusing it into the meat while creating a crispy garnish. After the steaks and herbs are pan-seared, the escarole is cooked in the same skillet, so this healthy dinner requires minimal cleanup too.

This steak, broccolini and pea dinner is a one-skillet meal that will be on your table in just 25 minutes! The pan drippings combine with mushrooms, broth and grainy mustard to make a thick and delicious sauce. Fresh veggies with dip, juicy fruit and even a sweet treat make up this easy-to-make picnic dinner that's great for packing up or enjoying at home. Plus, this combo excludes the most common allergens and food intolerances (it's free from dairy, eggs, soy, nuts and gluten) so just about everyone should be able to enjoy it without worrying. In this gluten-free turkey burger recipe, lean ground turkey stands in for ground beef, and portobello mushrooms produce a juicy, flavorful alternative to the traditional bun. Melted Swiss cheese, sliced tomato and arugula top off this delicious low-carb dinner! In this quick dinner recipe, fresh tilapia fillets are dipped in a buttermilk-panko coating, sprinkled with almonds and Parmesan, drizzled with melted butter and red pepper and baked until flakey. It may sound complicated, but it takes just 20 minutes from start-to-finish! In a vegan riff on green goddess dressing, cashews provide a creamy base with tons of flavor from herbs and apple-cider vinegar. Drizzle it all over this bowl of quinoa and roasted vegetables to make a satisfying vegan dinner or easy packable lunch that is ready in just 30 minutes. In this easy sheet-pan dinner, a sweet-and-savory glaze and a colorful medley of vegetables transform ordinary drumsticks into a satisfying meal. Homemade pesto may seem daunting, but in this quick pasta recipe you can make a simple sauce in minutes while the pasta water comes to a boil. You can substitute frozen green beans and cauliflower for fresh; in Step 4, cook the frozen vegetables according to package directions before tossing with the pasta and pesto. source

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straypotatoes · 6 years ago

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Some Wolfenoot dinner pics from last night (aroo!), and, since this blog was *originally* supposed to be a place for me to warehouse recipes, cooking details under the cut. The menu was roast lamb ribs, roasted sweet potatoes and lime-yogurt sauce, plus carrot cake with buttercream frosting. The ribs let us get into our wolf-y bone-gnawing mode, and sweet potatoes and carrots are popular dog (and human) treats. Fortunately, my cooking was better than my photography. ;) I also put in a small donation to American Greyhound, since those critters are going to need extra help after the FL election. Howly Wolfenoot to you all, and I hope everyone who celebrated had fun!

Lamb ribs:

I bought these locally from Spring Song Farm, and cooked them using this site’s method, which is less a recipe and more a process. Briefly, the ribs got rubbed all over with a bit of black pepper, salt, and garlic powder, set fat-side up in a roasting pan, and baked at 225-250F (my stove isn’t terribly accurate) for 3-4 hours. Rest under tented foil for about 10 min. and then slice into ribs. Worked great. The fat rendered out nicely, and the ribs were crispy-tender-yummy. Easy stuff, if you have the time for the long bake.

The pan gravy was made with flour (mixed in with the pan fat and sort-of cooked into a roux) and water, with all the nice brown bits scraped up and mixed in. I was a little clumsy and the roux was a bit undercooked, but it still worked as an accompaniment to the ribs.

Roasted Sweet Potatoes:

This is a riff on “Roasted Yams with Honey, Esplette, and Lime Yogurt” from the Gjelna cookbook, which I love, but when done as written is a) super spicy-hot, and b) tends to set off smoke alarms from the high-temp carbonization.

I used a white sweet potato instead of a “yam” (orange sweet potato) because the yams in the store looked pretty sad and the sweet potatoes looked great. It doesn’t really affect the result. Again, my version was less a recipe and more a method. I cut up the sweet potato, tossed the slices with a drizzle of olive oil and honey (enough to coat lightly), seasoned with salt, black pepper, and hot hungarian paprika, spread them in a small glass baking dish, and tossed it in to cook at low heat with the ribs. The sweet potatoes were nicely done (with no smoke!) in about an hour, so I pulled them until the ribs were done, returned the sweet potatoes to the oven to warm up while the ribs were resting, and voila.

For the sauce I winged it, mixing together unsweetened skyr (yogurt), olive oil, and lime juice with some salt, pepper, and hot paprika until I liked it, though I probably should have stuck with the Gjelna ratios, because they’re really perfect. However, mine tasted OK and I was at the point in my cooking day when “close enough” was good enough. No diced green onions this time, though they can be nice, too.

Carrot cake:

Most carrot cake recipes are either for a 9x13″ sheet pan, or for layers. I only wanted a single layer in a 9″ pie pan (the better to look like a full moon), and halving this recipe seemed like the way to go. My version (slightly adapted) was:

Cake:

1 c. flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon,

1/4 tsp ginger,

sprinkle of fresh-grated nutmeg

1/4 tsp salt

1/4 c walnut pieces

1/2 c melted unsalted butter

2 eggs

1/2c brown sugar

1/2c white sugar

1/4 c applesauce (I cooked and mashed a peeled, diced apple for this - more efficient than buying a big jar of applesauce I wouldn’t use often, and it worked great, FWIW. A nice alternative if you have the time, but not a lot of fridge space.)

1/2 tsp vanilla extract

1 1/2 c grated carrot

Frosting:

4oz cream cheese

1/4 c butter, softened

1 c powdered sugar

1/2 tsp vanilla extract

Preheat oven to 350F. Butter and flour the 9″ pie pan. In one bowl, combine the flour, spices, baking powder/soda, salt, and walnuts. In another bowl, mix the butter, eggs, sugar, vanilla, and carrot, and add to the dry ingredients. Mix gently, until just incorporated, scrape into the pie pan, smooth, and bake for 30-35 min. until a toothpick inserted in the center comes out clean. Cool the cake completely, then mix the frosting ingredients together and slap it all on top. Yum. Will definitely make again.

#my posts #my pics #wolfenoot #wolfenoot2018 #cooking #my recipes #carrot cake #lamb #lamb ribs #meat #sweet potatoes

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green--lady · 3 years ago

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Just made some bomb veggie lasagna from scratch. First time with fresh noodles and I'm not going back to store bought if I can help it.

Lasagna noodles (not my recipe)

2.5 cups flour

4 eggs

Part 1: Making Dough- Pour flour into a mound. Make a hole in the center. Crack eggs into hole. Lightly beat eggs. Fold flour into eggs until ball of dough forms. Flour surface and start kneading dough until springy and smooth. If too dry add a little water or extra egg. If too wet add flour. Set in lidded container or wrap it for 30 mins.

Part 2: Making Noodles (manual pasta press used)- remove dough from wrap or container and divide into 6 even sections. Form each section into rectangular shapes covered in flour. Run the rectangle dough into manual pasta press on the largest setting then continue passing the dough through each setting. Thickness up to preference. Cut flat sheets to desired size. Cook noodles in salted water for 30 seconds. Rinse off in cold water and dry on draining rack until ready to assemble.

Green Cheese Mix

Cottage cheese (ricotta would be ideal)

Box of spring salad mix

Shredded mozzarella

Shredded parmesan

Eggs

Salt

Pinch of nutmeg

Cook down the spring mix on medium heat with a little bit of salt until cooked with little liquid. Stir often. Mix cheeses, nutmeg, and egg. Set aside.

Protein mix

Tofu (packed in water)

Mushrooms

Walnuts

Olive oil

Salt

Chop mushrooms and tofu and sautee in oil with salt until most liquid is gone. Add chopped Walnuts and fry all until firm and dry. Set aside.

Lasagna Red Sauce

Olive oil

Yellow and red onion

Garlic

Fresh tomatoes

Tomato paste

Tomato sauce

Water

Italian seasoning

Basil

Crushed red pepper

Sage

Salt

Black pepper

Garlic powder

Onion powder

yellow squash

zucchini

Chop onions, garlic, and tomatoes and sautee in olive oil with salt until soft. Add tomato paste. Fry until red oil is present. Stir often to not burn. Add tomato sauce. Fill tomato sauce contained with water and add to pan. Add all herbs and seasonings. Dried is fine but if using fresh herbs chop them up before adding. Mix. Add chopped yellow squash and zucchini. Mix and cover. Cook on low/medium stirring often until water reduces and Ucchini is cooked. Set aside.

Assembly

Preheat oven to 350 F

Oil lasagna pan with olive oil or butter

Add a layer of noodles then red sauce then protein mix then green cheese mix then another layer of noodles. Save a layers worth of lasagna sauce.. Continue until you have nothing left to layer. Top lasagna with the remaining red sauce and then top that with cheese. Mozzarella or parm or cheddar if you have it. Foil the top.

Place in oven and cook for 45 minutes. Let rest out of oven for at least 15 minutes to set.

#Vegetable Lasagna #homemade noodles

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ssportlive4 · 3 years ago

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Homemade pizza. Next time I'll be a bit more. Tikka pizza with homemade pizza sauce - green pasta salad - orange soda Chicken fajita pizza-Premium quality chicken fajita pizza by the Kitchen Bistro-homemade pizza video. Here are the best homemade pizza recipes: top-rated pizza dough, fan-favorite pizza sauce, and topping ideas galore.

The dough itself requires few ingredients and just a little bit of rising and rest time. Skip store-bought, frozen pizza and make homemade pizza dough from scratch. This perfectly chewy pizza crust recipe, from our friends at Real Simple, is an easy way to make pizza night a whole lot.

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, homemade pizza. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Next time I'll be a bit more. Tikka pizza with homemade pizza sauce - green pasta salad - orange soda Chicken fajita pizza-Premium quality chicken fajita pizza by the Kitchen Bistro-homemade pizza video. Here are the best homemade pizza recipes: top-rated pizza dough, fan-favorite pizza sauce, and topping ideas galore.

Homemade pizza is one of the most well liked of recent trending foods on earth. It's easy, it is quick, it tastes delicious. It's enjoyed by millions every day. They're fine and they look wonderful. Homemade pizza is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have homemade pizza using 24 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Homemade pizza:

{Get of TOPPINGS :.

{Prepare 500 g of cheddar cheese.

{Get Half of cup of mushrooms.

{Take Half of a red capcicum.

{Take 2 of sausages.

{Take 2 slices of ham.

{Take of THE DOUGH:.

{Prepare 2 cups of wheat flour.

{Make ready 1 tablespoon of yeast.

{Take 1.5 tablespoons of sugar.

{Take of I teaspoon of salt.

{Make ready 3 tablespoons of cooking oil/melted butter /melted margarine.

{Get 1 cup of warm milk.

{Get of Quarter cup of milk powder.

{Take 1 of egg.

{Make ready 2 tablespoons of chia/ flax seeds (optional).

{Prepare of THE TOMATO SAUCE:.

{Take 2 of large ripe tomatoes - grated.

{Make ready 1 teaspoon of basil or oregano.

{Prepare 1 teaspoon of black pepper.

{Make ready 1 teaspoon of salt.

{Make ready 1 tablespoon of sugar.

{Make ready 1 teaspoon of crushed garlic.

{Take 1 teaspoon of crushed ginger.

Learn how to make homemade pizza with this easy recipe! Prep your homemade pizza dough, make your sauce, and then finish it all with your favorite toppings. Here are recipes for crispy, cheesy homemade pizzas, from classic Margherita to pies with the Best Homemade Pizza Recipes. Here, F&W's guide to making exceptional pizzas at home, from classic.

Instructions to make Homemade pizza:

In a bowl, mix the egg, milk, sugar, yeast, oil and stir. Then add in the flour, flax seeds, salt and milk powder. Kneed till soft and elastic. Sit the dough in a warm environment for 30 minutes.

In a separate pan, fry onions in oil till golden brown. Add in the crushed garlic and ginger followed by the basil/oregano and black pepper. Lastly add the sugar and tomatoes and let it simmer till thick..

Roll out the dough to your desired shape and thickness. Spread the tomato sauce on it first, followed by the grated cheese. Next sprinkle your toppings all over evenly. Then add more cheese over the toppings..

Bake at 150 degrees Celsius for 20 minutes till the cheese is evenly melted and the dough is cooked. Best served when hot..

As a home cook, one of the best things I've ever done was to build a wood burning oven in the back yard. I use this thing all the time, especially now that it is spring. Pizzeria Beddia's Joe Beddia lets us in on his homemade pizza guidelines. While I was working at a brewery outside Mito in Japan, I happened to eat the best pizza of my life. Our Homemade Pizza Recipes Will Make You Forget All About Delivery.

So that is going to wrap it up with this exceptional food homemade pizza recipe. Thanks so much for reading. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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gelasssoek · 4 years ago

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Macaroni pasta. Therefore, there is no difference between the two. "Pasta" can be used to speak about any form of itself, whereas Macaroni is singular in that regard. Main Difference - Macaroni vs Pasta. Macaroni and pasta are Italian cuisines that are famous all over the However, many people wonder over the difference between macaroni and pasta as these two.

Macaroni is processed without eggs; on the other hand, eggs are an ingredient in pasta. One of the earliest forms of pasta, macaroni is made from durum wheat and is shaped in short Other varieties of macaroni include elbow macaroni (short and curved) and macaronicini (small shapes). Find quick and easy elbow macaroni pasta recipes beyond mac and cheese, including macaroni mince, pasta salads, soups and more!

Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, macaroni pasta. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Therefore, there is no difference between the two. "Pasta" can be used to speak about any form of itself, whereas Macaroni is singular in that regard. Main Difference - Macaroni vs Pasta. Macaroni and pasta are Italian cuisines that are famous all over the However, many people wonder over the difference between macaroni and pasta as these two.

Macaroni pasta is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Macaroni pasta is something that I've loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook macaroni pasta using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Macaroni pasta:

{Get 1 cup of macaroni pasta.

{Make ready 1 tsp of oil.

{Prepare to taste of salt.

{Prepare as required of water to boil.

{Make ready 2 tsp of olive oil / any cooking oil.

{Make ready 2 of cloves garlic finely chopped.

{Take 1 of onion, finely chopped.

{Make ready 2 of tomatoes puree.

{Make ready 1/2 cup of carrot, finely chopped.

{Make ready 1/2 cup of capsicum.

{Make ready 1/2 cup of corn.

{Take as per need of few spring onion.

{Prepare 1/2 tsp of black pepper,.

{Take 1/2 tsp of kashmiri red chili powder.

{Get 1 tsp of red chilli sauce.

{Prepare 1 tsp of green chill sauce.

{Take 2-3 tbsp of tomato sauce.

{Get to taste of Salt.

The macaroni pasta is made in an onion-tomato masala and so the tangy taste of tomatoes is felt in the macaroni recipe. The recipe is not spicy and thus suitable for kids. Macaroni Salad makes a terrific summertime lunch and is made for taking to gatherings. Simple to prepare and as diverse as you want it to be, this is a great classic pasta salad.

Instructions to make Macaroni pasta:

First boil the water add oil and salt once boil add macroni.once done,strain water. Keep aside..

Firstly, heat a large kadai with oil and saute garlic.add onions and saute well.now add all vegetables saute for 2 minutes or till vegetables are half cooked. add tomato puree and saute.now add in ½ tsp chili powder, ½ tsp black pepper and salt to taste..

Spices gets cooked well. add in 2-3 tbsp tomato sauce and ½ tsp crushed pepper. give a good mix. furthermore, add cooked macaroni. mix gently, coating the masala sauce well..

Saute on low flame till the transfer to the serving bowl finally, serve veg macaroni garnished with chopped spring onions for your breakfast..

Macaroni and cheese, macaroni salad, and more! A Cheddar and cream cheese sauce with a touch of Dijon is mixed with macaroni pasta, topped with bread crumbs, and baked. Macaroni is a hollow extruded pasta product which comes in a variety of sizes and lengths. In some countries, people visualize elbow macaroni, a small bent version of this pasta product. Find macaroni pasta stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

So that is going to wrap this up with this special food macaroni pasta recipe. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

#recipesfood

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chefjasmine · 5 years ago

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BLOG ASSIGNMENT #1Local Market Vegetable cookery

Visit a local farmers market or local grocery store such as Farm boy, St Lawrence market, Loblaws , whole foods, ethnic type grocery store or a small vegetable conveniences store, find a vegetable you have never worked with before! Try to use a vegetable that is in season if possible.

The market i visited was the Indian food land because it’s near to my residence and have various vegetables and fruits. It was fun to explore the store. The vegetable which i never tasted before was eggplant.

As i belong to India each one in my family has tasted this vegetable many times but i did not.

I would like to confess something to you all that as a child when my mother would prepare a dish with egg plants I would avoid eating it, Do you know the reason? It is due to it’s seeds, I use to find them very slimy to eat. I know that is very wired. It all changed until I was introduced to this dish. I was not able to make out, that it is made using egg plants until I was told.

. Write about how the vegetable grows, were it comes from, what family tree it belongs too and what cuisines it would fit into. (example: eggplant would fit perfectly into Mediterranean cuisine).

Eggplant, aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition

The plant species is believed to have originated in India, where it continues to grow wild, or in Africa. It has been cultivated in southern and eastern Asia since prehistory. The first known written record of the plant is found in Qimin Yaoshu.

Eggplant is used in the cuisines of many countries. Due to its texture and bulk, it is sometimes used as a meat substitute in vegan and vegetarian cuisines.[35] Eggplant flesh is smooth. Its numerous seeds are small, soft and edible, along with the rest of the fruit, and do not have to be removed. Its thin skin is also edible, and so it does not have to be peeled. However, the green part at the top, the calyx, does have to be removed when preparing an eggplant for cooking.

Eggplant can be steamed, stir-fried, pan fried, deep fried, barbecued, roasted, stewed, curried, or pickled. Many eggplant dishes are sauces made by mashing the cooked fruit. It can be stuffed. It is frequently, but not always, cooked with fat.

Created a recipe and prepare your vegetable with a cooking process you choose, either grilling, sauteing or any other methods you think would work well with this vegetable. You can also created a vegetarian dish with your vegetable you have chosen. Please to this assignment at home.

I made Baingan bharta it is a dish from the Indian subcontinent that originated in the Punjab region. Baingan ka bharta is a part of the cuisine of some nation states of the Indian subcontinent. It is a vegetarian dish that is prepared by mincing eggplant that is grilled over charcoal or direct fire.

In Short:

“Baingan Bharta” is a side dish served along with flat bread or on a bed of rice in most Indian cuisine. This dish has been given different names all over India. It is called “Baingan bharta”, “Baingan da bhurtha”, “baingan ka bhurtha”, “oodo”& “Wangyacha bharit” just to name a few.

This Baingan Bharta Recipe

✓ makes the most authentic punjabi style baingan bharta

✓ is vegan and gluten-free

✓ is best enjoyed with roti or plain paratha

✓ sure to please even those who dislike eggplant otherwise!

I hope you give this recipe a try and love this baingan bharta as much as I did now !

Method

1- Rinse the eggplant and pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knife. In 3 of those slits, insert a large clove of garlic. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.

2- Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and wrap in an aluminium foil to cool.

3- Once cooled, remove the skin. Meanwhile also chop the roasted garlic.

4- Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.

5- Heat oil in a pan on medium heat. Once the oil is hot, add chopped garlic (different from the ones used while roasting the eggplant), ginger and green chili. Saute until they start changing color, around 2 minutes.

6- Then add in the chopped onion and cook for 2-3 minutes until softened. Don’t brown them.

7- Add the chopped tomatoes and mix.

8- Cook the tomatoes for around 5 minutes until very soft and you notice oil oozing out of the masala.

9- Add the mashed roasted eggplant into the pan along with the chopped roasted garlic and mix well.

10- Add the red chili powder and mix.

11- Also add the coriander powder and salt and mix to combine. Cook the bharta for another 5 minutes on medium-low heat, stirring often.

12- Stir in the chopped cilantro and mix. Remove pan from heat

Delicious baingan bharta is ready to serve immediately with hot Indian rotis pita bread, indian naans or rice.

I choose Rotis to taste with.

Record a flavour profile of your dish (talk about the five senses such as bitter, salty, sweet, umami and sourness)

Traditionally to make it, Egg plant/ Aubergine/ Baingan is roasted on fire or charcoal so it has a smoky flavour. To make “Baingan Bharta” Eggplant is combine with fresh coriander, spring onion, peas and tomatoes. I gave it a bit of my own little touch to it by adding kasturi methi, grated cottage cheese and grounded peanut.It was first time i have ever tasted it i have still more to discover food industry. lastly, it was worth tasting eggplant like i made.

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omnomwithrob · 7 years ago

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To chilaquile mockingbird.

I hope you’ll permit me to jump back in time just a few weeks - I know, I’ve got a lot of summer to catch up on, but I was so excited to reveal our baby news to you that I skipped a few good meals worth mentioning. One of them was a favorite of ours this spring, chilaquiles!

I first heard of chilaquiles about a year ago on a random episode of Diners, Drive-Ins, and Dives, and I had never seen them on a menu before anywhere in my life. That changed when we moved to Chicago, where they are a ubiquitous item at most diners and breakfast spots (Exhibit A).

The ingredients don’t necessarily scream breakfast - I mean, this dish is basically intentionally soggy nachos, but it has become one of my favorite things to make for an easy weekend breakfast at home.

Here’s the chilaquiles recipe I came up with:

Ingredients for the Sauce: 1/4 cup vegetable oil 3 cloves garlic, minced 1 tablespoon chile powder 1 tablespoon onion powder 1/2 tablespoon paprika 1/2 tablespoon Mexican oregano 1/2 tablespoon cumin Pinch cayenne pepper Salt and pepper to taste 1 tablespoon brown sugar 1/3 cup tomato puree 1/4-1/2 cup vegetable stock

Ingredients for the Whole Thing:

Tortilla chips (enough to cover the bottom of a cast iron pan in a layer 1-2 chips deep) Taco sauce (above) Shredded cheese (I like monterey jack) Fried eggs (2 per person is about right) Parsley or cilantro (for garnish)

Directions:

Preheat oven to 350 degrees. Heat oil in a small saucepan over medium heat. Add minced garlic, chile powder, onion powder, paprika, Mexican oregano, cumin, and cayenne pepper; fry for 1-2 minutes to bloom. Add tomato puree to the saucepan and stir to combine. Add vegetable stock in 1/4 cup increments until desired consistency is reached, perhaps about the thickness of a hearty marinara. Stir in brown sugar. Reduce heat to low; simmer sauce for 15 minutes. While sauce is simmering, spread chips in a thin layer in an oven-safe (cast iron is a good go-to) pan. When sauce is finished cooking, pour sauce over chips and toss until evenly coated. Top chips/sauce with desired amount of cheese and bake chilaquiles for at least 10 minutes. Sprinkle with parsley or cilantro and serve with fried eggs.

Rob and I love these things. They’re cheesey, gooey, and full of flavor thanks to those bloomed spices. It’s definitely an indulgence, a comfort food that feels ultra luxurious with a nice runny egg yolk spilling over the top (one of the things I miss the most about my pre-pregnancy life). On top of how easy they are to make, I love that these get even better the longer they sit - I have been known to take leftovers to work for lunch the next day! So if you’re looking to shake things up for your weekend breakfast beyond bacon and eggs, you should give chilaquiles a try.

Caroline

#Rob Bratney #food blog #Chicago #Illinois #chilaquiles #tortilla chips #taco sauce #breakfast #cheese #fried eggs

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fuelyogurt6-blog · 6 years ago

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Cauliflower Steaks with Warm Corn & Poblano Salsa ♥

Today's easy summer supper: Thick slices of cauliflower ("steaks" we call them) roasted until golden and topped with a warm salsa of summery vegetables, poblano and corn. Very Weight Watchers Friendly, just 2 Freestyle points. Not just vegan, Vegan Done Real (with a vegan dressing). Naturally Gluten Free.

It took me – oh dear, this is embarrassing – seven years to embrace cauliflower steaks. There's photo evidence, way back in 2011. In 2018? It's Cauliflower Steaks over and over again. They're just so, well, thrifty! When I cut up a head of cauliflower for Roasted Cauliflower (A Veggie Venture's very first recipe back in 2005!), the florets shrink so much that the cauliflower doesn't seem to go far.

Cauliflower steaks are totally different! They seem meaty and substantial, even though after the steaks are cut, there's still lots of cauliflower left over for something else. You'll definitely be looking for ways to use up the rest of the head. (Hello, cauliflower recipes!)

Cauliflower makes no list of "Mexican" vegetables although as our international food distribution system goes, I suspect that much of the cauliflower found in the U.S. is grown in Mexico. But on Day Two of our month-long Deep Mexico cooking adventure, I had a head and a half of cauliflower to use up and no surprise, turned to steaks. This was a fun, easy summer supper, healthy too, perfect for Meatless Monday or another vegetarian supper.

This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!

RECIPE for CAULIFLOWER STEAKS with WARM CORN & POBLANO SALSA

Hands-on time: 30 minutes Time to table: 30 minutes Makes as many steaks as cauliflower size allows & 1-3/4 cups salsa

1 or more heads cauliflower Olive oil Salt and pepper (do be generous, especially with salt)

SALSA 1 tablespoon olive oil 1/2 red onion, diced small (about 50g) 1 small or 1/2 large poblano, diced small (about 50g) Salt to taste Kernels from 2 ears of corn, (about 250g, How to Cut Corn Off the Cob, Keeping All Ten Fingers, Capturing Every Delicious Kernel and Every Drop of Sweet Corn "Milk") 2 cloves garlic, minced Zest and juice (about 2 tablespoons) of 1 lime

PLATING, per serving 1 Cauliflower Steak About 1/2 cup Salsa Cooked Quinoa, optional Buttermilk Garlic Salad Dressing or another creamy dressing Chopped cilantro

STEAKS Heat oven to 400F/200C. Remove the leaves from the cauliflower with a sharp knife, then trim off the end of the core, removing the gnarly bits but leaving the core intact. Now eyeball the head, noting the position of the core, deciding how many steaks to cut. Place the head core-side down and cut straight down through the center (if cutting 2 or possibly 4 steaks) or to the left of the right of the center (if cutting 1 or 3 steaks). Then make the extra cuts to form steaks about a scant inch (2.5cm) thick. Working carefully to keep the steaks intact, brush one side with olive oil and season generously with salt, then arrange oil-side down on a bare baking sheet, then oil and season the top. Roast for 25 to 40 minutes until golden but still firm.

SALSA While the steaks cook, heat the olive oil on medium high until shimmery. Stir in the onion and poblano (it helps to have them prepped before heating the oil), season with salt and stir again, cook until just beginning to soften. Stir in the corn, season again, cook until the corn is warmed through. Stir in the garlic and cook for about 1 minute, just enough to remove the rawness. Remove from the heat and stir in the lime zest and juice. If the steaks aren't done, cover to keep warm.

PLATING Arrange the steaks on a place, scatter the Salsa over the steaks, covering the core, leaving visible the dramatic splay of cauliflower. Sprinkle with cooked quinoa and drizzle with Buttermilk Garlic Salad Dressing. Dig in!

LEFTOVERS The Salsa is a great addition to tacos, salad bowls, scrambled eggs.

VARIATIONS For a little color, stir in some sun-dried tomato. To bulk up the Salsa, include a diced zucchini or punch up the heat à la Calabacitas.

ALANNA'S TIPS & KITCHEN NOTES A large head of cauliflower yields 3 or possibly 4 steaks, a small head 1 or maybe 2. For large heads of cauliflower, I use a long serrated bread knife to cleanly cut the steaks. There are just two tricks to getting Cauliflower Steaks right. First, salt! The steaks taste flat-flat-flat without salt. Even with another seasoning (cumin, maybe or chili powder, say), the salt is necessary. Second, time! The steaks need to roast until "done" but not so done they fall apart. It's easy to pull these out of the oven too early.

NUTRITION INFORMATION Per Serving (assumes 200g cauliflower per Steak, 1/2 cup Salsa, does not include optional quinoa or dressing which can vary widely): 150 Calories; 6g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 68mg Sodium; 23g Carb; 7g Fiber; 7g Sugar; 6g Protein. WEIGHT WATCHERS WW Old Points 3, WW PointsPlus 4, WW SmartPoints 5, WW Freestyle 2

TODAY'S VEGETABLE RECIPE INSPIRATION Inspired by our Deep Mexico cooking adventure, an ingredient-driven month of Mexican meals.

Still Hungry?

NEVER MISS A RECIPE!

For "home delivery" of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be automatically delivered straight to your e-mail In Box.

MORE FAVORITE CAULIFLOWER RECIPES

~ Roasted Cauliflower ~ ~ Cauliflower Cream ~ ~ Cauliflower Spanish "Rice" ~ ~ more cauliflower recipes ~ from A Veggie Venture

~ Cauliflower Salad with Fresh Herbs ~ ~ Quick Cauliflower Soup ~ ~ Cauliflower Risotto ~ ~ Spiced Chicken with Roasted Cauliflower Tagine ~ ~ more cauliflower recipes ~ from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Eggplant, Tomato & Mozzarella Sandwiches Southern Farm-Stand Stew () Fresh Tomato with Fresh Mozzarella Artichoke & Pepper Grilled Cheese Sandwiches Zucchini Timbale with Cheese (Crustless Zucchini Cheese Pie) My First Panzanella Clean-out-the-Fridge Noodle Bowl Spring & Summer Sliced Salad What Is This Pan? Carrot & Sesame Salad Jicama Slaw Cucumbers in Vinegar Zucchini Carpaccio Cowboy Coleslaw Farro with Beet Greens How to Keep Fresh Vegetables Fresh Longer Raw Eggplant Salad Tossed Caprese Salad Falling In Love with Green Beans: Favorite Recipes Creamy Feta Mousse with Greek Salads Crustless Quiche with Greens & Garden Vegetables Vegetables 101: What Is a Tomatillo? Black Bean & Corn Salad Chilled Zucchini Noodle Salad with Pesto, Sweet Corn & Sun-Dried Tomato

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Source: http://kitchen-parade-veggieventure.blogspot.com/2018/07/cauliflower-steaks-with-warm-corn-poblano-salsa.html

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kembungsusu · 4 years ago

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Sausage Bread. Sausage bread is an American food made of sausage and other ingredients rolled or enclosed in dough and cooked in an oven. Sausage bread is typically made from pizza dough and includes Italian sausage, mozzarella cheese (or a similar substitute cheese). Butter, canned corn, dry yeast, egg, flour, green bell pepper, hot dogs, ketchup, mayonnaise, milk, mozzarella cheese, onion, salt, soseji bbang, sugar, water.

Flavored with herbs and garlic and stuffed with sausage and gooey cheese, this slice-and-share Sausage Bread is party food at its finest. Sausage Bread. this link is to an external site that may or may not meet accessibility guidelines. Sausage Bread: This recipe shows how to make Sausage Bread - a unique bread with sauteed hot Italian sausage that makes a great meal or snack for just about any occasion.

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, sausage bread. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Sausage bread is an American food made of sausage and other ingredients rolled or enclosed in dough and cooked in an oven. Sausage bread is typically made from pizza dough and includes Italian sausage, mozzarella cheese (or a similar substitute cheese). Butter, canned corn, dry yeast, egg, flour, green bell pepper, hot dogs, ketchup, mayonnaise, milk, mozzarella cheese, onion, salt, soseji bbang, sugar, water.

Sausage Bread is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It's appreciated by millions daily. They're nice and they look wonderful. Sausage Bread is something that I've loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have sausage bread using 18 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Sausage Bread:

{Make ready of Ingredients A.

{Make ready 175 gr of bread flour.

{Make ready 50 gr of all-purpose flour.

{Get 10 gr of milk powder.

{Take 5 gr of instant yeast.

{Prepare 55 gr of castor sugar.

{Make ready of Ingredients B.

{Make ready 30 ml of fresh milk.

{Make ready 100 ml of cold water (pour slowly, up to 100 ml).

{Prepare 1 of egg yolk.

{Prepare of Ingredients C.

{Prepare 5 gr of salt.

{Get 50 gr of softened butter.

{Take of Egg wash.

{Prepare 1 of egg yolk.

{Get 1 tbsp of fresh milk.

{Make ready of Toppings.

{Get of Sausage, yellow onion, spring onion, ketchup, mayonnaise, shredded cheddar cheese, sesame seeds etc.

Sausage bread is one of the more typical Chinese bakery bread, and they come in many different How to Shape Sausage Bread into Braid Form. Once your bread dough is finished proofing for the. This recipe of sausage bread connects me to my childhood, I remember my mom use to make this for special holidays and There are any different variations of this sausage bread but this is my favorite. Refrigerated dough is the secret to whipping up this quick and easy bread recipe that's filled with hearty sausage and gooey cheese.

Instructions to make Sausage Bread:

Mix ingredients A in big bowl. Add ingredients B, egg yolk, milk and slowly pour the cold water. You can use less than 100 ml cold water depending on the flour that you use. Using stand mixer, hook attachment, knead the dough until it doesn’t stick to the side of the bowl..

Add butter and salt and keep kneading until the dough becomes more elastic and won’t stick to your hand. The dough is still a bit sticky, because of high hydration. After first proofing, the dough will become more elastic. Let it proofs until double the size, about 1 hour..

After 1 hour proofing time. Looks shiny and smoother.

Divide into 10 portions, about 50 grams. Let it rest for 15 mins before shaping.

Shape each portion into a long shape. You can see how to shape in this video: https://youtu.be/S1iZzH-an3Q. Let it rise for another one hour until double in size.

Meanwhile prepare the filling and egg wash. Cut the spring onion, onion. Shred the cheese. This time I used dried parsley..

Put one sausage in each bun. Towards the end of the 2nd proofing, spread the egg wash evenly and add other filling/toppings: spring onion, yellow onions, ketchup, mayonnaise, chilli sauce, cheese etc.

Preheat the oven to 180 degree celcius and bake for 20 mins. Let them cool in cool rack.

Share: Rate this Recipe This flavorful, hearty bread makes a fine accompaniment to soups and salads. It's great for picnics and tailgate parties, too. Our most trusted Sausage Bread recipes. These sausage bread rolls put an elegant spin on my bread rolls recipe. They are light, soft, and The first time I came across sausage Bread rolls was at the Aiport on my last trip outside the United.

So that's going to wrap this up with this exceptional food sausage bread recipe. Thank you very much for reading. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

#recipesfood

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brajeshupadhyay · 4 years ago

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The simple tweaks that can prevent dementia (plus delicious recipes to help beat it)

Today, and every day, roughly 190 Britons will die from dementia – about 1,350 every week – and numbers are steadily and ominously rising.

It is by far our biggest killer, having overtaken heart disease five years ago as fatalities from heart attacks and strokes continue to decline. Within the next few years, more than one million Britons will be living with the degenerative brain condition.

It’s a statistic made all the more shocking when you consider that the dementia death toll is almost four times the number claimed each week at the moment by the Covid-19 pandemic in the UK.

But despite these grim figures there is hope, as the latest medical evidence suggests that whether you develop dementia is not simply down to fate.

Dementia, a degenerative brain condition, is by far our biggest killer, having overtaken heart disease five years ago as fatalities from heart attacks and strokes continue to decline

Although incurable, a staggering 40 per cent of cases could be prevented in the first place, according to a global report revealed at the Alzheimer’s Association International Congress last week.

Lifestyle factors, such as diet, lack of exercise – and even hearing loss – are responsible for a whopping 340,000 of Britain’s 850,000 dementia cases, says the report. The leading scientists behind the new study identified 12 risk factors that make us more likely to develop the disease. Crucially, it’s within our power to address each one of them if we want to stay healthy into old age.

The risks begin to mount in childhood, the report said, but even making small lifestyle changes into your 70s could have a significant impact.

The report represents a huge leap forward in the understanding of the disease. Three years ago, the same research group became the first to prove how much of dementia is preventable, revealing the role of obesity, smoking, type 2 diabetes and high blood pressure. Hearing loss, if untreated, depression and too little exercise also contribute to an individual’s risk, while lack of education and social isolation were also factors flagged by the experts.

Now, three more avoidable dangers have been added to that list based on new data: traumatic head injury, air pollution and heavy alcohol consumption.

The authors, from The Lancet’s Commission on Dementia, a group of international experts, say the findings should be a wake-up call for us all, and urged everyone to take responsibility for their own health. They said: ‘Around 40 per cent of dementia cases could be prevented or delayed by eliminating these risk factors.’ So what can we do? Well, making changes to diet and lifestyle has a significant effect, not just on reducing the chances of developing dementia but also keeping the mind sharper and younger.

Around 40 per cent of dementia cases could be prevented or delayed by ‘eliminating risk factors’, such as giving up smoking, said experts (file photo)

A recent Swedish study found that being a healthy weight, keeping blood pressure in check and staying fit and active were three key factors found to significantly improve mental performance. More than 500 participants, aged 60 to 77, were advised to eat lots of fruit and vegetables, whole grains, fish and low-fat dairy, while exercise plans involved strength training at a gym plus group exercises to improve aerobic fitness, such as jogging and aerobics.

The researchers followed them for two years and found they performed better in mental tests by the end, having boosted their overall health. Similar lifestyle changes were linked to a 37 per cent reduced dementia risk in another trial involving 3,000 volunteers. Indeed, just making a change to one area, such as giving up smoking, was found to have a big knock-on effect.

It’s something I take seriously, because I’ve seen first-hand how devastating dementia can be. I was 17 when my much-loved granny, Olive, died of the disease, aged 74, having spent two years being cared for by my mum, her only child, in our family home.

Olive suffered from Lewy body dementia, the second most common type after Alzheimer’s, accounting for ten to 15 per cent of cases. Looking back now, the risk factors described by The Lancet’s Commission were all there. My grandfather Jimmy, married to Olive for 40 years, collapsed and died from an aortic aneurism aged 65, just two weeks after retiring from his job as a draughtsman at the Rolls-Royce plant in East Kilbride, south of Glasgow. Her world fell apart. In time, neighbours moved on. Friends passed away.

Adored: Jo Macfarlane as a baby, sitting on granny Olive’s knee before her dementia set in. Olive suffered from Lewy body dementia, the second most common type after Alzheimer’s

A fall meant she feared going out and she spent a lot of time alone in her empty house, staring out of the window. She began to forget to eat.

When she came to live with us in Fife, 80 miles away on the opposite coast of Scotland, the warm, adoring woman who’d doted on my two younger sisters and me was vanishing, bit by bit.

Every morning the house was woken by her fearful wails ‘Help me! Help’, as she opened her eyes and, again, had no idea where she was.

Living near a busy road increases the chance of dementia by 10%

Most painfully, she forgot she had a daughter or grandchildren. When it was explained to her gently one day, she sobbed bitterly: ‘No one ever told me I had a daughter.’

It’s a story that will no doubt resonate with thousands of British families, on whom the burden of care so often falls.

The cost of treating and supporting the dementia population in the UK is £34.7 billion a year, and it’s set to nearly treble by 2040. Unpaid carers, like my mum, save the economy a further £13.9 billion a year.

Imagine if the emotional – and economic – burden could be lifted significantly. A one per cent reduction in dementia cases would mean 8,500 fewer people living with the disease.

Eliminating all 12 risk factors, the report’s authors say, could save 340,000 from being struck by it – 40 per cent of the 850,000 people estimated to have dementia in the UK.

In this special Mail on Sunday Health section, we’ll explain how to reduce your risk – from looking at ways to combat heart disease and diabetes, to highlighting surprising methods of prevention, such as improving your hearing.

There is still much about dementia risk that science can’t explain, but there is cause for optimism. Armed with new knowledge, it’s never been more possible to alter the course of our later lives for the better.

Brain-boosting breakfasts

Crustless quiche with feta, peas and spinach

Bake for 30–35mins, or until just set and golden. Serve warm or cold (267 calories per serving)

SERVES 4

1 bagful fresh spinach, or 200g of frozen spinach, defrosted and with the excess water squeezed out

50g cheddar cheese, grated

Preheat the oven to 180C/Fan 160C/GM 4. Fry the onion over a medium heat for 5-10mins, or until softened. Whisk the eggs in a bowl and stir in half the cheese, half the onions and season well.

Pour the egg mixture into a non-stick dish and scatter over the remaining onion as well as the peas, spinach and remaining cheese. Bake for 30–35mins, or until just set and golden.

Serve warm or cold, sliced into wedges.

Peach and apricot breakfast pots

In 2 small glasses, layer the apricots and peaches, followed by yoghurt (305cal per serving)

SERVES 2

Toast the oats lightly in a pan on a low heat, stirring frequently, until they reach a golden colour (roughly 5mins).

In 2 small glasses, layer the apricots and peaches, followed by a layer of yogurt, followed by another layer of fruit, until you reach the top of the glass.

Top with a sprinkle of the toasted oats and nuts.

Banana and peanut butter overnight oats

In the morning, loosen with a little water or milk if needed (380 calories per serving)

SERVES 1

The night before, stir the skimmed milk and the cinnamon into your oats.

In the morning, loosen with a little water or milk if needed. Top with chopped banana, yogurt and a drizzle of peanut butter.

Blistered tomatoes on toast

Turn up the heat and allow tomatoes to sizzle until the skins start to blister (213cal per serving)

SERVES 1

Pinch of dried mixed herbs

1 large slice wholemeal or rye bread

Gently fry the garlic in 1 tsp of oil for 1min, then add the cherry tomatoes and mixed herbs. Turn up the heat and allow the tomatoes to sizzle until the skins start to blister.

Toast the bread and drizzle the remaining tsp of oil on the bread.

Place the tomatoes on top and season with salt and pepper.

Baked eggs with greens and yoghurt

Add the spinach and season with salt and pepper, then mix (343 calories per serving)

SERVES 2

1/2 100g pack of fresh spinach, or 80g frozen spinach, with water squeezed out

2 spring onions, chopped

2 tbsp low-fat natural yogurt

2 slices rye or wholemeal bread, toasted

Heat oven to 200C/Fan 180C/GM 6. If using fresh spinach, put it in a colander, then pour over a kettle of boiling water to wilt the leaves.

Squeeze out excess water. In a large, oven-proof pan, heat the oil before frying off the spring onions for a couple of minutes until softened.

Add the spinach and season with salt and pepper, then mix. Make two small wells in the pan and crack in two eggs. Put the pan in the oven for 12-15mins, then serve with yogurt spooned on top, alongside the toast.

Life-enhancing lunches

Roast sweet potato stuffed with smoky black beans

Cut the cooked sweet potato in half and spoon the bean mixture inside (343cal per serving)

SERVES 2

1 tin black or kidney beans

Pinch of chilli powder (optional)

Preheat oven to 200C/Fan 180C/GM 6. Pierce the sweet potatoes with a fork and roast for 45-60mins.

Heat the oil in a saucepan and add the garlic, paprika, cumin and chilli, if using. Cook for 1min. Add the drained beans, 50ml of water and a pinch of salt and pepper and stir thoroughly.

Cook until this is all warmed through. Remove from the heat and, just before serving, stir in the lime juice.

Cut the cooked sweet potato in half and spoon the bean mixture inside.

Meatballs and beans in tomato sauce

Place 4 meatballs in each bowl with sauce and serve alone, or with bread (450cal per serving)

SERVES 4

For the meatballs:

1 slice stale or toasted wholemeal bread

For the sauce:

1 red pepper, finely chopped

1 tin butter beans, or any other variety

Blitz the bread in a blender to make breadcrumbs. Tip into a bowl and mix thoroughly with the beef, garlic, egg and seasoning.

Roll into small balls – about 16 – and place on a plate in the fridge. Gently fry the garlic for 1-2mins, then add the onion, pepper and courgette and fry for a further 5mins, until browned slightly.

Next, add the tomatoes, beans and purée. Fill the empty tin with water twice, add this to the mix and leave to simmer for 15mins.

In another pan, fry the meatballs for 12mins. Taste the sauce and check for seasoning.

Place 4 meatballs in each bowl with the sauce and serve alone, or with bread.

Buttery white beans and tuna

Add a final drizzle of oil and some chopped fresh herbs if you have any (329cal per serving)

SERVES 2

1 tin tuna in spring water

Pinch of dried mixed herbs

Chopped fresh herbs (optional)

Finely chop the garlic and fry in the olive oil for 2-3mins. Add the drained beans, salt and pepper and mixed herbs. Cook until warmed through. Finely chop the onion and drain the tuna and gently toss into the warmed mixture.

Serve alongside one slice of toasted bread. Add a final drizzle of oil and some chopped fresh herbs if you have any.

Sardine, tomato and pepper pizzettes

Drizzle over sardine oil and place on middle shelf of oven for 15-25mins (391cal per serving)

SERVES 2

For the dough:

Half a sachet fast-acting dried yeast (4g)

For the topping:

8 cherry tomatoes, cut in half

1 green or yellow pepper, chopped

4 black olives, finely chopped

Pinch of dried mixed herbs

Preheat oven to 200C/Fan 180C/ GM 6. Make the dough by adding water to yeast and stirring until dissolved, then gradually pour wet mixture into flour and salt until it has dough consistency.

Mix together into a ball, then knead for 10mins before leaving dough to double in size for 30mins. Break off 4 palm-sized balls and leave remaining dough in fridge or freezer for later use.

Roll the 4 chunks of dough into mini pizzas and prick bases. Drain sardines but retain 1 tbsp oil.

Thinly spread tomato purée on bases, then add sardines, cherry tomatoes, peppers, chopped olives and herbs. Drizzle over sardine oil and place on middle shelf of oven for 15-25mins.

Chicken and roasted vegetable salad

Season with sprinkle of salt, then roast for 20-25m until chicken is cooked (531cal per serving)

SERVES 2

1 small red pepper, chopped

Large handful cherry tomatoes, halved

1 tbsp extra virgin olive oil

100g salad leaves or lettuce (any kind you like)

For the dressing:

1 tbsp extra virgin olive oil

Heat oven to 210C/Fan 190C/GM 8. In a bowl, mix the chicken, broccoli, cauliflower, pepper, cherry tomatoes and olive oil until all is coated.

Put the chicken and vegetables in a baking tray that’s large enough so everything rests in a single layer. Season with sprinkle of salt, then roast for 20-25mins until chicken is cooked through.

When cooked, slice the thighs. Whisk dressing ingredients in a salad bowl, then add the chicken, vegetables and salad leaves. Mix well before serving.

Delectable dinners

Courgette and minty potato parmesan tart

Put in the centre of the oven for 25mins or until the egg has set (502 calories per serving)

SERVES 2

1/2 roll (160g) of ready-rolled puff pastry

4 new potatoes, boiled and sliced

1 courgette, sliced lengthways or in round slices

2 tsp fresh mint, chopped

Preheat the oven to 200C/Fan 180C/GM 6. Place the pastry on a lined, greased baking tray and fold the edges up and inwards to create a thin crust. Arrange the potato and courgette on the pastry, then gently pour the egg on top.

Sprinkle with the lemon zest and parmesan. Put in the centre of the oven for 25mins or until the egg has set and the crust is golden brown. Sprinkle with chopped mint.

Crunchy cod and sweet potato chips with smashed minty peas

Dip the cod fillets into the egg and roll in the breadcrumbs. Bake for 25m (520cal per serving)

SERVES 2

2 skinless fillets of cod

1 slice stale or toasted bread

Sprig of fresh mint, chopped

Preheat the oven to 220C/Fan 200C/GM 6. Chop the sweet potato into bitesize chunks, place in a baking dish, drizzle with oil and sprinkle on the paprika. Roast for 45mins.

Blitz the bread into crumbs and mix with a pinch of salt, pepper and the lemon zest. Dip the cod fillets into the egg and roll in the breadcrumbs. Bake for 25mins.

Boil the frozen peas until slightly overcooked, then gently mash with mint and butter. Squeeze the juice of the lemon on the fish.

Stuffed peppers with a ‘meaty’ mushroom filling

Top with the pepper ‘lids’, cover in foil and bake for 35-40mins (345 calories per serving)

SERVES 2

200g mushrooms (any kind), diced

1 garlic clove, finely chopped

Heat the oven to 220C/Fan 200C/GM 7. Make breadcrumbs by blitzing the bread in a blender, or finely chopping. Heat the oil in a frying pan and fry the mushrooms for 5mins, until tender.

Turn off the heat and add garlic, tomatoes, breadcrumbs, walnuts and pesto until thoroughly combined. Slice the top off the peppers and remove the seeds. Place in a roasting tin and spoon the mushroom filling into the pepper cavities.

Top with the pepper ‘lids’, cover in foil and bake for 35-40mins.

Easy one-person paella

Stir the seafood mix into the pan and cover with a lid. Simmer for 5m (565 calories per serving)

1/2 onion, finely chopped

1 sausage, divided into small balls (or a handful of chicken breast chunks)

1/2 tsp mixed dried herbs

75g brown rice, or paella rice if you can’t get brown

1 tbsp white wine (optional)

Heat the oil in a large pan and fry the sausage balls, onion and garlic for 8mins. Then add paprika, herbs and rice, stirring continuously.

Splash in the wine and, once it has evaporated, stir in the chopped tomatoes and chicken stock. Season and cook for 10-15mins, stirring occasionally until rice is almost cooked.

Stir the seafood mix into the pan and cover with a lid. Simmer for 5mins, or until the seafood is cooked through. Squeeze over the lemon juice.

Chickpea and courgette parmigiana

Sprinkle the top with breadcrumbs and parmesan, then bake for 35-40m (422cal per serving)

SERVES 4

6 courgettes, sliced into 1cm lengths

2 balls mozzarella, sliced

50g parmesan cheese, grated

Preheat the oven to 200C/Fan 180C/GM 6. Coat the courgette slices in oil and sear the slices in a pan for 3-4mins each side, then set aside.

In the same pan, cook the onion and garlic until soft. Heat the chopped tomatoes and chickpeas in a saucepan, adding the cooked onion mixture, salt and pepper and letting it bubble for a few minutes.

Spoon some of the tomato mixture into the base of an ovenproof dish, then layer with courgette and mozzarella. Repeat until all ingredients are used up.

Sprinkle the top with breadcrumbs and parmesan, then bake for 35-40mins until bubbling and golden brown on top.

Perfect puds

Spiced compote with honey yogurt and nuts

Heat rhubarb in a small pan, using dessertspoon of syrup and a splash of water. Add cinnamon and allspice and simmer until rhubarb has disintegrated (222 calories per serving)

SERVES 2

1/2 tin of rhubarb in light syrup, or apples or pears

4 heaped tbsp low-fat Greek yogurt

Heat rhubarb in a small pan, using dessertspoon of syrup and a splash of water. Add cinnamon and allspice and simmer until rhubarb has disintegrated.

Allow to cool and serve with 2 tbsp yogurt each, a sprinkling of nuts and a drizzle of honey.

Chocolate mousse with raspberries

Fold in egg white – whisked to stiff peaks – followed by chocolate. Spoon mixture into 2 small glasses or espresso cups and put in fridge for at least 30mins (296 calories per serving)

SERVES 2

1/3 of a 100g bar of dark chocolate

3 tbsp low-fat Greek yogurt

Melt chocolate in a glass bowl, placed over a pan of boiling water. Add sugar and stir until sugar is dissolved. Add half yogurt to the bowl and mix, then transfer to another bowl before stirring in the rest of the yogurt.

Fold in egg white – whisked to stiff peaks – followed by chocolate. Spoon mixture into 2 small glasses or espresso cups and put in fridge for at least 30mins.

Serve alongside a handful of raspberries.

Tinned pear and nut crumble

Mix together, first with a spoon, then with your fingers, until you have a rough, crumbly mixture. Scatter over the peaches, then bake for 35mins (264 calories per serving)

SERVES 6

3 x 410g tinned pears in juice

1 tbsp sugar or sweetener

50g hazelnuts, or any nuts you like

Preheat oven to 200C/Fan 180C/GM 6. Drain the pears, but reserve the juice. Tip pears & juice into a baking dish or 6 ceramic pots. In a bowl, mix flour, oats, butter, sugar, nuts and cinnamon.

Mix together, first with a spoon, then with your fingers, until you have a rough, crumbly mixture. Scatter over the peaches, then bake for 35mins until golden and crunchy on top.

Home-made stracciatella gelato

After the last stir, melt the chocolate either slowly in a microwave, or in a glass bowl over a pan of boiling water. While stirring the gelato, pour in the chocolate (174 calories per serving)

MAKES 10 PORTIONS

2-3 tbsp granulated sugar

The night before making the gelato, place a bowl in the freezer. Next day, pour the milk and sugar into a medium pot and heat gently, stirring occasionally, until the sugar has just dissolved.

Take off the heat and stir in cream, then let mixture cool before placing it in the bowl that’s been chilling in the freezer. Leave in fridge for 3hrs before transferring to freezer. Stir ice cream 3-4 times, roughly every 4hrs, to break up ice crystals – or use a blender.

After the last stir, melt the chocolate either slowly in a microwave, or in a glass bowl over a pan of boiling water. While stirring the gelato, pour in the chocolate, then place in freezer for 30mins before serving.

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2-Week Meal Plan for two (with Grocery Lists) – Kelly Toups, MLA, RD, LDN

Those who know me properly know that I've a ardour for meal planning. I really like scouring my cookbook assortment and favourite recipe blogs to seek out new recipes to strive, and selecting the recipes (which some individuals suppose is a chore??) is definitely my favourite half. Although there are a number of “house favorite” recipes that make their means into our meal plan time and time once more, every week I'm usually making an attempt anyplace from one to 4 new recipes, impressed by what's in season, what I've within the fridge and pantry that should get used up, and what I believe would journey/reheat properly for work lunches (no leftover fish, nothing with too many elements).

For breakfast, I are inclined to eat the identical factor virtually each single week day (this within the summer season, this within the winter) so I simply make it possible for I'm properly stocked on these breakfast staples. Dave favors one thing fast and simple for breakfast. Sometimes it's complete grain English muffins with peanut butter, typically it's instantaneous oatmeal packets, and typically (like this week!) I'll make a frittata for us on Sunday for brunch, after which he reheats the leftovers all through the week. In phrases of snacks, we additionally usually carry a yogurt cup (loving these these days!) or have a handful every of dried apricots and pistachios.

I’ve been getting a variety of questions these days about my meal planning technique and my favourite recipes, so right this moment I’m sharing two examples of my weekly meal plan for a two-adult family, together with the corresponding grocery lists. I usually choose Four entree recipes that make Four-6 servings every, which finally ends up protecting most weekday meals for each of us, utilizing a mixture of seafood, rooster, and vegan (often bean or lentil) protein choices. [Note: Snack and breakfast objects aren't included on grocery lists beneath, nor are different “non-recipe” staples like milk and eggs.]

The recipes:

Red Lentil Zucchini Curry over Quinoa // This feels virtually merciless to incorporate as a result of there was such a painful scarcity of purple lentils at Whole Foods these days, however it's hands-down my favourite vegan entree, and reheats superbly within the microwave for work lunches. No want to make use of broth to cook dinner the lentils — I at all times use water and it tastes nice. I additionally have a tendency to make use of olive oil as an alternative of coconut (although both will work) and I often skip the cilantro and lime when bringing it to work (however not the dollop of plain Greek yogurt for garnish, which I really like!). While the curry is simmering, I cook dinner 1 cup (raw quantity) of quinoa and portion it into 5 tupperwares (as an alternative of the white rice referred to as for on this recipe). Then, when the curry is finished and cooled a bit of, I divide the curry into 5 equal servings by spooning it into the tupperwares.

Salmon Stuffed Acorn Squash // To make this recipe gluten-free, be at liberty to take a heaping quarter cup of nuts (like walnuts or almonds) in a ziploc bag and crush them with a rolling pin till they attain a breadcrumb-like consistency (rather than the entire wheat bread crumbs). I stuff the acorn squashes the day earlier than and put them lined within the fridge, after which bake them simply earlier than serving. They take awhile to bake, however no less than it's largely a hands-off recipe.

Oven Roasted Chicken + Roasted Brussels Sprouts + Quinoa // I take advantage of olive oil as an alternative of butter on this recipe. About 30 minutes earlier than the rooster is meant to be achieved, throw in a sheet pan of Brussels sprouts (1 – 1 ½ kilos) on a special oven rack which have been drizzled with olive oil, salt, and pepper. Cook some quinoa (any grain or legume will do, however I determine it’s one much less factor to purchase if you have already got it for the Red Lentil Zucchini Curry), then serve the quinoa with rooster thighs, legs, and/or wings (reserving about Three cups of the breast meat for later within the week).

Mediterranean Chicken Salad Sandwiches// Use the leftover breast meat out of your roast rooster on this straightforward rooster salad recipe. To make it gluten-free, be at liberty to make use of gluten-free sandwich bread (ideally one made with complete grains) or skip the bread altogether. Sometimes I get overzealous with this recipe and might stretch it into 5 meals as an alternative of Four, which is what I like to recommend to make the meal plan beneath work.

The schedule:

Lunch Monday: Red Lentil Zucchini Curry

Dinner Monday: Salmon Stuffed Acorn Squash

Lunch Tuesday: Red Lentil Zucchini Curry

Dinner Tuesday: Salmon Stuffed Acorn Squash

Lunch Wednesday: Red Lentil Zucchini Curry (one individual) / Mediterranean Chicken Salad Sandwich (different individual)

Dinner Wednesday: Roast Chicken with Veggies

Lunch Thursday: Mediterranean Chicken Salad Sandwich

Dinner Thursday: Roast Chicken with Veggies

Lunch Friday: Mediterranean Chicken Salad Sandwich

Dinner Friday: Date evening! (Or when you have leftover bread from the sandwiches and any cheese readily available, you can also make a grilled cheese. You also needs to have some spinach leftover from the sandwiches, so be at liberty to make a bit of aspect salad.)

The Week 1 Grocery List

(Yes, I truly sort out my weekly grocery checklist in a Google doc and arrange it by part haha.)

Produce:

2 acorn squash

Three medium carrots

2 medium zucchini

2 stalks celery

Fresh ginger

Fresh thyme and/or rosemary (for roast rooster)

1 jalapeno

Baby spinach

Fresh basil

Garlic

2 yellow onions

Grocery / Pantry:

Red lentils

1 (14-oz) can coconut milk

1 jar roasted purple bell peppers

Sundried tomatoes (dry or packed in oil, both is okay)

Sliced almonds

1 loaf complete grain bread (GF if wanted)

Whole grain breadcrumbs (or substitute crushed nuts)

Cumin

Coriander

Turmeric

Dried parsley

Old bay seasoing

Olive oil

Animal Products:

1 (Three-Four pound) younger rooster with out giblets

Plain Greek yogurt (we often purchase the 32 ouncestub)

1 (15-ounce) can salmon

Parmigiano-Reggiano cheese (the smallest hunk accessible is ok, solely want ¼ cup grated)

The recipes:

Niçoise Tuna Salad // This recipe may be very fast to organize. It can also be extremely adaptable. For instance, for individuals who desire a decrease carb choice, they'll skip the potatoes and add 1 onerous boiled egg per salad. However, for what it’s price, having fun with cooked potatoes which have been chilled truly reduces the glycemic response, which means that the chilly potatoes may have a gentler affect on blood sugar than freshly baked/boiled scorching potatoes.

Arugula Salad with Chicken, Dates, and Buckwheat Crumble// This recipe (typically sans rooster) is my go-to potluck dish. Everyone at all times raves in regards to the buckwheat salad! I understand that February might be not a really perfect time to fireplace up the grill, however a stove-top grill pan would additionally work. And in case you had been questioning, buckwheat is in actual fact gluten-free, and isn't even associated to wheat in any respect. I’m including Manchego cheese to the grocery checklist since it really works so properly on this salad, however for those who nonetheless have some Parmigiano-Reggiano leftover from final week and are in search of someplace to save lots of, be at liberty to make use of that as an alternative. If you don’t have champagne vinegar, white wine vinegar may also work.

Sheetpan Chicken and Chickpea Schwarma // If you haven’t experimented with spiced, roasted chickpeas, you’re in for a deal with! I believe this recipe works nice with a head of chopped broccoli tossed on the sheet pan as properly, and served over an entire grain like quinoa, so I added each broccoli and quinoa to the grocery checklist.

Stir Fried Whole Grain Noodles with Mushrooms, Kale, and Crumbled Tempeh // I'm embarrassed to confess that I don’t look after tofu in any respect, except it's disguised in a dessert or sauce of some type. Tempeh is basically like a fermented tofu/soybean cake (and can also be the topic of my favourite How I Built This episode) that has a “meatier” texture that I discover rather more agreeable. As for noodles, I used complete grain ramen noodles constituted of brown rice and millet, however be at liberty to make use of no matter (ideally complete grain) Asian-inspired noodles you could find.

The schedule:

Lunch Monday: Tuna Salad

Dinner Monday: Arugula Buckwheat Salad

Lunch Tuesday: Tuna Salad

Dinner Tuesday: Arugula Buckwheat Salad

Lunch Wednesday: Tuna Salad (one individual) / Chicken Schwarma (different individual)

Dinner Wednesday: Stir Fry

Lunch Thursday: Chicken Schwarma

Dinner Thursday: Stir Fry

Lunch Friday: Chicken Schwarma

Dinner Friday: Date evening! (You may also have 1 rooster schwarma left over)

The Week 2 Grocery List:

Produce:

eight cups arugula (or different delicate salad greens, like spring combine)

1 pound mini potatoes (we used the grape-sized ones)

1 head broccoli

eight ounces inexperienced beans, trimmed

eight ounces mushrooms

1 bunch kale

1 bunch scallions (inexperienced onions)

1 pint cherry tomatoes, halved

1 purple onion

Garlic

Fresh ginger

Grocery/Pantry:

Buckwheat groats

Hemp hearts (shelled hemp seeds)

12 dates, sliced

10 ounces complete grain noodles (GF if wanted)

Champagne vinegar

Pitted, chopped olives

Quinoa

1 (15-oz) can white beans

2 (15-oz) cans chickpeas

eight ounces tempeh (discover it refrigerated close to the tofu)

Hoisin sauce (test to ensure GF if wanted)

Low sodium soy sauce or tamari (test to ensure GF if wanted)

Sriracha sauce

Olive oil

Canola oil (I search for natural, expeller-pressed)

Honey

Cinnamon (floor)

Coriander (floor)

Cumin (floor)

Dried oregano

Paprika

Chili powder

Turmeric (floor)

Animal Products:

Three oz Manchego cheese

¾ – 1 pound boneless skinless rooster breast

2 kilos boneless, skinless rooster thighs

2 (5-ounce) cans tuna (ideally mild tuna packed in oil)

And after all, for those who want extra inspiration, I'm fortunate sufficient to get to work on tasks like this for a residing at Oldways — take a look at Oldways’ varied Four-Week Menu Plan books.

— Kelly

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2-Week Meal Plan for two (with Grocery Lists) – Kelly Toups, MLA, RD, LDN

Those who know me properly know that I’ve a ardour for meal planning. I really like scouring my cookbook assortment and favourite recipe blogs to seek out new recipes to strive, and selecting the recipes (which some individuals suppose is a chore??) is definitely my favourite half. Although there are a number of “house favorite” recipes that make their means into our meal plan time and time once more, every week I’m usually making an attempt anyplace from one to 4 new recipes, impressed by what’s in season, what I’ve within the fridge and pantry that should get used up, and what I believe would journey/reheat properly for work lunches (no leftover fish, nothing with too many elements).

For breakfast, I are inclined to eat the identical factor virtually each single week day (this within the summer season, this within the winter) so I simply make it possible for I’m properly stocked on these breakfast staples. Dave favors one thing fast and simple for breakfast. Sometimes it’s complete grain English muffins with peanut butter, typically it’s instantaneous oatmeal packets, and typically (like this week!) I’ll make a frittata for us on Sunday for brunch, after which he reheats the leftovers all through the week. In phrases of snacks, we additionally usually carry a yogurt cup (loving these these days!) or have a handful every of dried apricots and pistachios.

I’ve been getting a variety of questions these days about my meal planning technique and my favourite recipes, so right this moment I’m sharing two examples of my weekly meal plan for a two-adult family, together with the corresponding grocery lists. I usually choose Four entree recipes that make Four-6 servings every, which finally ends up protecting most weekday meals for each of us, utilizing a mixture of seafood, rooster, and vegan (often bean or lentil) protein choices. [Note: Snack and breakfast objects aren’t included on grocery lists beneath, nor are different “non-recipe” staples like milk and eggs.]

The recipes:

Red Lentil Zucchini Curry over Quinoa // This feels virtually merciless to incorporate as a result of there was such a painful scarcity of purple lentils at Whole Foods these days, however it’s hands-down my favourite vegan entree, and reheats superbly within the microwave for work lunches. No want to make use of broth to cook dinner the lentils — I at all times use water and it tastes nice. I additionally have a tendency to make use of olive oil as an alternative of coconut (although both will work) and I often skip the cilantro and lime when bringing it to work (however not the dollop of plain Greek yogurt for garnish, which I really like!). While the curry is simmering, I cook dinner 1 cup (raw quantity) of quinoa and portion it into 5 tupperwares (as an alternative of the white rice referred to as for on this recipe). Then, when the curry is finished and cooled a bit of, I divide the curry into 5 equal servings by spooning it into the tupperwares.

The schedule:

Lunch Monday: Red Lentil Zucchini Curry

Dinner Monday: Salmon Stuffed Acorn Squash

Lunch Tuesday: Red Lentil Zucchini Curry

Dinner Tuesday: Salmon Stuffed Acorn Squash

Lunch Wednesday: Red Lentil Zucchini Curry (one individual) / Mediterranean Chicken Salad Sandwich (different individual)

Dinner Wednesday: Roast Chicken with Veggies

Lunch Thursday: Mediterranean Chicken Salad Sandwich

Dinner Thursday: Roast Chicken with Veggies

Lunch Friday: Mediterranean Chicken Salad Sandwich

The Week 1 Grocery List

(Yes, I truly sort out my weekly grocery checklist in a Google doc and arrange it by part haha.)

Produce:

2 acorn squash

Three medium carrots

2 medium zucchini

2 stalks celery

Fresh ginger

Fresh thyme and/or rosemary (for roast rooster)

1 jalapeno

Baby spinach

Fresh basil

Garlic

2 yellow onions

Grocery / Pantry:

Red lentils

1 (14-oz) can coconut milk

1 jar roasted purple bell peppers

Sundried tomatoes (dry or packed in oil, both is okay)

Sliced almonds

1 loaf complete grain bread (GF if wanted)

Whole grain breadcrumbs (or substitute crushed nuts)

Cumin

Coriander

Turmeric

Dried parsley

Old bay seasoing

Olive oil

Animal Products:

1 (Three-Four pound) younger rooster with out giblets

Plain Greek yogurt (we often purchase the 32 ouncestub)

1 (15-ounce) can salmon

Parmigiano-Reggiano cheese (the smallest hunk accessible is ok, solely want ¼ cup grated)

The recipes:

Niçoise Tuna Salad // This recipe may be very fast to organize. It can also be extremely adaptable. For instance, for individuals who desire a decrease carb choice, they’ll skip the potatoes and add 1 onerous boiled egg per salad. However, for what it’s price, having fun with cooked potatoes which have been chilled truly reduces the glycemic response, which means that the chilly potatoes may have a gentler affect on blood sugar than freshly baked/boiled scorching potatoes.

Arugula Salad with Chicken, Dates, and Buckwheat Crumble// This recipe (typically sans rooster) is my go-to potluck dish. Everyone at all times raves in regards to the buckwheat salad! I understand that February might be not a really perfect time to fireplace up the grill, however a stove-top grill pan would additionally work. And in case you had been questioning, buckwheat is in actual fact gluten-free, and isn’t even associated to wheat in any respect. I’m including Manchego cheese to the grocery checklist since it really works so properly on this salad, however for those who nonetheless have some Parmigiano-Reggiano leftover from final week and are in search of someplace to save lots of, be at liberty to make use of that as an alternative. If you don’t have champagne vinegar, white wine vinegar may also work.

Stir Fried Whole Grain Noodles with Mushrooms, Kale, and Crumbled Tempeh // I’m embarrassed to confess that I don’t look after tofu in any respect, except it’s disguised in a dessert or sauce of some type. Tempeh is basically like a fermented tofu/soybean cake (and can also be the topic of my favourite How I Built This episode) that has a “meatier” texture that I discover rather more agreeable. As for noodles, I used complete grain ramen noodles constituted of brown rice and millet, however be at liberty to make use of no matter (ideally complete grain) Asian-inspired noodles you could find.

The schedule:

Lunch Monday: Tuna Salad

Dinner Monday: Arugula Buckwheat Salad

Lunch Tuesday: Tuna Salad

Dinner Tuesday: Arugula Buckwheat Salad

Lunch Wednesday: Tuna Salad (one individual) / Chicken Schwarma (different individual)

Dinner Wednesday: Stir Fry

Lunch Thursday: Chicken Schwarma

Dinner Thursday: Stir Fry

Lunch Friday: Chicken Schwarma

Dinner Friday: Date evening! (You may also have 1 rooster schwarma left over)

The Week 2 Grocery List:

Produce:

eight cups arugula (or different delicate salad greens, like spring combine)

1 pound mini potatoes (we used the grape-sized ones)

1 head broccoli

eight ounces inexperienced beans, trimmed

eight ounces mushrooms

1 bunch kale

1 bunch scallions (inexperienced onions)

1 pint cherry tomatoes, halved

1 purple onion

Garlic

Fresh ginger

Grocery/Pantry:

Buckwheat groats

Hemp hearts (shelled hemp seeds)

12 dates, sliced

10 ounces complete grain noodles (GF if wanted)

Champagne vinegar

Pitted, chopped olives

Quinoa

1 (15-oz) can white beans

2 (15-oz) cans chickpeas

eight ounces tempeh (discover it refrigerated close to the tofu)

Hoisin sauce (test to ensure GF if wanted)

Low sodium soy sauce or tamari (test to ensure GF if wanted)

Sriracha sauce

Olive oil

Canola oil (I search for natural, expeller-pressed)

Honey

Cinnamon (floor)

Coriander (floor)

Cumin (floor)

Dried oregano

Paprika

Chili powder

Turmeric (floor)

Animal Products:

Three oz Manchego cheese

¾ – 1 pound boneless skinless rooster breast

2 kilos boneless, skinless rooster thighs

2 (5-ounce) cans tuna (ideally mild tuna packed in oil)

And after all, for those who want extra inspiration, I’m fortunate sufficient to get to work on tasks like this for a residing at Oldways — take a look at Oldways’ varied Four-Week Menu Plan books.

— Kelly

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