#non veg recipes dinner recipe

[a1indiancurry]

Looking for Best Indian restaurants in Singapore? Check out the vegetarian and non vegetarian restaurants, Lebanese meals in Singapore - A1 Indian Curry

[catchycourtfoods]

Advantages and Disadvantages of Eating Non Veg Food

It's a common thing for people to eat a lot of non-vegetarian food. It's important to know the pros and cons of eating non-vegetarian food, and this piece goes into detail about the great pros of Vezlay Food Products. Come along with us on this culinary adventure!

The Great Variety of Tastes: Non-Vegan Delights Provided off

The Pros of Non-Vegan Food: A Musical Symphony

Bounty of Nutrients: Eating non-vegetarian food is a great way to get a lot of important nutrients, like protein, iron, and vitamin B12. These are all important for a healthy diet.

Better Taste: The different tastes and textures of non-vegetarian food make cooking more enjoyable, like a melody for the taste buds.

Boost Your Metabolism: Non-vegetarian foods that are high in protein help your metabolism run faster, which is good for your health and weight.

The Problems with Non-Vegan Food: A Tough Balance

Concerns about health: Eating too much can cause health problems like high cholesterol and heart issues. Moderation is important for living a good life.

Impact on the Environment: The meat business leaves a big mark on the environment, which worries people. By choosing safe options, you can lessen the damage you do to the environment.

Vezlay Food Products: A Healthy Option

Benefits of Choosing Vezlay Food Products: A Healthier Option to Visit

Plant-Powered Nutrition: Vezlay Foods Products offers a plant-based option that is high in proteins and nutrients and good for you.

Environmentally Friendly Delight: Choosing Vezlay is healthier for the environment because it has a better effect on it than other non-vegetarian options.

Creative and Healthy Cooking: Vezlay Products, like fake meats and tasty plant-based foods to give you a lot of options for making healthy and creative foods.

 

How to Find the Balance: The Benefits and Disadvantages of Non-Vegan Food

Multiple Food Exploration: Eating non-vegetarian food gives up a world of delicious food from many countries.

Choices That Are Good for You: Finding a balance between eating non-vegetarian foods and healthy ones is important for a well-rounded approach to health, combining taste with well-being.

FAQs

Are foods that aren't vegetarian bad for you?

Meat and other animal products can be part of a healthy diet if they are eaten in balance. But too much may be bad for your health.

How does Vezlay Food Products differ from others?

The plant-based ingredients in Vezlay Food Products make them stand out. They are a healthy alternative that has little effect on the earth.

What are some ways I can eat Vezlay products?

From stir-fries to curries, Vezlay products can be used in many recipes as a healthy and tasty alternative to traditional meat-based choices.

Do not-vegetarian diets have any downsides?

While non-vegetarian food is good for you, eating too much of it can be bad for your health. Finding balance is important for your health as a whole.

Which types of food are bad for the environment?

The meat business leaves a big mark on the earth. Choosing environmentally friendly choices, like Vezlay, can help lessen this effect.

Is it possible to use Vezlay goods instead of meat in recipes?

Sure thing! Vezlay goods are flexible and can be used in place of meat in many recipes, providing a healthy and plant-based option.

Conclusion

What are the pros and cons of eating non-vegetarian food? They tell a story of taste, nutrition, and making responsible choices. Explore the variety of Vezlay Food Products and start a path where every bite is a step toward a healthier and more environmentally friendly way of life.

[stirfry-6]

Authentic Okra mutton stew Hyderabadi Special recipe

[elsabor2023]

The Ultimate Destination for Mexican Dining in Melbourne

Are you looking for the finest Veg & non-veg restaurants in Melbourne? Craving the rich and flavorful dishes of Mexican cuisine? Look no further than El Sabor, one of the Best Mexican Restaurants in Melbourne. Whether planning a large group gathering or simply seeking a delightful Mexican dining experience for lunch, El Sabor has you covered.

Discovering El Sabor

El Sabor, situated in the heart of Melbourne, is a culinary gem winning hearts with its delectable Mexican offerings. This restaurant boasts an ambiance that combines the vibrancy of Mexican culture with a touch of modern elegance. From the moment you step inside, you'll be greeted with warm colors, lively music, and the unmistakable aroma of authentic Mexican spices.

A Haven for Mexican Food Lovers

For those who appreciate vegetarian and non-vegetarian options, El Sabor offers a diverse menu catering to all palates. Their dedication to using fresh, high-quality ingredients ensures that each dish is a true gastronomic delight.

If you're a vegetarian, you'll be pleased to find many options as satisfying as their non-vegetarian counterparts. El Sabor's Veg & Non Veg restaurants in Melbourne have everything from mouthwatering veggie tacos to cheesy quesadillas. The chefs at El Sabor understand the art of balancing flavors, and you'll find that even the most veggie-averse individuals can't resist their offerings.

The Best Mexican Restaurants in Melbourne

When it comes to Mexican cuisine, authenticity is key. El Sabor stands out as one of the Best Mexican Restaurants in Melbourne because they stay true to the traditional recipes and cooking techniques that make Mexican food so special.

Their menu is a journey through the diverse flavors of Mexico. You can savor the smoky richness of chipotle, the earthy warmth of cumin, and the fiery kick of jalapeños. Each dish is a carefully crafted masterpiece, ensuring that you experience the true essence of Mexican cuisine right here in Melbourne.

Perfect for Large Groups

Are you planning a get-together or a celebration with a large group of friends or family? El Sabor is ideal for Mexican Restaurants for Large Groups in Melbourne. The spacious dining area can accommodate large parties without compromising comfort or quality.

Picture this: your group gathered around a long, beautifully set table, sharing stories and laughter as you indulge in a feast of Mexican delights. From the sizzling fajitas to the irresistible churros, there's something for everyone, making it a memorable dining experience.

Lunchtime Delights

Sometimes, a Mexican craving strikes during the day, and you want a quick yet satisfying meal. El Sabor's Mexican Dining Lunch Restaurants in Melbourne offer a delightful solution. Their lunch menu features a selection of mouthwatering dishes designed to satiate your midday hunger pangs.

Whether you opt for a classic burrito or a lighter salad, you can trust that the flavors are as bold and authentic as ever. Their efficient service ensures you can enjoy a flavorful lunch without rushing through your meal.

Conclusion

In the bustling culinary landscape of Melbourne, El Sabor shines as a standout choice for Mexican cuisine. With a commitment to quality, authenticity, and hospitality, it has rightfully earned its place among the Best Mexican Restaurants in Melbourne. Whether you're a vegetarian or a meat lover, planning a large gathering, or seeking a satisfying lunch, El Sabor has a table waiting for you.

So, why wait? Visit El Sabor at https://elsabor.com.au/ and embark on a Mexican culinary journey that will tantalize your taste buds and leave you craving more. Your quest for Veg & Non Veg restaurants in Melbourne and the Best Mexican Restaurants in Melbourne ends here, at El Sabor.

[foodandflavoursrecipe]

If you are chicken 🐔 lover then definitely try this month watering butter chicken recipe for any occasion.

[three--rings]

Threerings' Dinner Plan

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

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

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

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

Step One: Choose your meat and recipe.

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

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

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

Step Two: Veggies

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

Step Three: Sauce/seasoning.

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

Korean Chicken

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

4 tablespoons brown sugar

2 tablespoons neutral oil

1 tablespoon sesame oil

2 teaspoons Sriracha sauce

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

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

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

Greek Chicken

2 tbsp olive oil

2 tbsp fresh lemon juice

6 cloves garlic minced

1 tbsp dried oregano

1 tbsp dried parsley

1/2 tsp salt

1/4 tsp black pepper

1/4 cup feta cheese crumbled

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

Shawarma Chicken

3 garlic cloves, minced

1 teaspoon ground coriander 

1½ teaspoons paprika (may substitute smoked paprika)

2 teaspoons ground cumin

½ teaspoon ground turmeric

1 teaspoon fine salt

¼ teaspoon black pepper

3 tablespoons neutral or olive oil

Juice of ½ lemon

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

So for ALL of these the process is this:

Preheat over to 450

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

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

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

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

Remove from oven.

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

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

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

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

[shams-of-the-wild]

Cooking Prep with Wild.

———

| [Ao3 Link] |

The preparation of food, especially of breaking animal carcasses into edible meat for cooking, is something that is consistent across all the eras of Hyrule.

Time, as a farmer, is more than familiar with this process.

Wind is not.

Wild, is arguably, even more familiar with this process. What he considers edible meat, however, is not just limited to animals.

Time and Wind, have questions.

{Written during the hour long, first sprint prompt of the Linked Universe discord — Prompt: Cooking}

Word Count: 646.

Warnings: Non graphic descriptions of processing a (monster) carcass into meat for cooking/mentions of monsters being eaten as food, mentions of blood.

A/N: Honestly this was not going to be the first fic I was going to post for LU/LoZ but as soon as I saw the prompt for the sprint, I immediately knew I had to put my niche knowledge of unusual medieval—victorian era cooking knowledge to use. And since technically consuming monster parts is both canon and a viable option in BotW/TotK, I couldn't resist the urge to take some creative liberties and add a little dungeon meshi vibe to Wild.

Anyway, I hope you enjoy this very short oneshot.

———

“Wild?” Time asked in a tone, that Wild had roughly worked out was meant to express resignation.

 Wild hummed in response, too busy focussing on carving into the bokoblin. Well carving off parts would be the more accurate description but waste not want not! It had been ages since he'd had the chance to do this since there hadn't been a chance to test the edibility of the monsters from the other eras yet. The fights had been far too efficient and destructive, sure part of that was his fault with his improvised time bomb arrows and whatnot but he was hardly the only one with bombs or bomb arrows!

 Wind scrambled over the broken monster fortifications to reach him and Time, immediately attempting to poke the bokoblin with a stick as soon as he was in range. “Whatcha doing?”

 Huffing, Wild finely sliced off the ears of the bokoblin, inspecting them in the dying light of the sun. “Harvesting.”

 “For your potions?” He eyed the monster parts curiously. “So you were telling the truth, potions are really made of monster parts?”

 “Elixirs. And no, this is for dinner.” Wild grunted, snapping his carving knife into its skull and cracking it like a palm fruit, before scooping out the brain.

 Time stared unimpressed at Wild.

 “The guts and horns are for elixirs because they contain higher quantities of malice which means they have to be boiled thoroughly before they're consumed, otherwise you risk getting minor gloom poisoning.” Wild explained, grinning slightly, as he chopped off the nose. “Nothing some sunshine or sunny foods can't fix, of course but it's inconvenient if you're regularly travelling, like us, and can't set up something like a Hunter's pot to stew them until they're safe to eat. Besides, usually these parts are kept for emergencies because elixirs can't use any old monster part so it's better to save them in case you need to whip up more elixirs, or if there's a particularly bad farming season and you have to make the most of what you've got. Which is usually when the community comes together with all their saved offal and bones, and whatever fruit or veg can be spared to build a perpetual stew.”

 Time pinched the bridge of his nose. “Usually people don't use monster offal or bones. They're not considered safe, or clean, to eat. It's only game or livestock that we use all the parts of.”

 “Well that's a waste!” Wild grunted, scooping out the bokoblin's eyes before eyeing the rest of the battered head as he crossed his arms and grumbled slightly. “Monsters are an excellent delicacy in my Hyrule, in fact since the end of both the Calamity and the Upheaval we've had flocks of visitors from our neighbouring countries eager to taste our unique cuisine.”

 Wind poked at the skull with the stick again. “Yeah but they're probably there for your recipes like pizza! Or the Goron curries! Or the weird purple monster foods you can make!”

 He paused, eyes lighting up. “So what do you do with the head? Do you use the skull as a goblet filled with blood?”

 Wild made a noise between a cough and snort. “Nah, blood's better used for making blood sausages but this guy's lost too much for me to get any worthwhile amounts from 'im. Better to let his blood fertilise the soil instead. Besides I'd need someone else to hold the cooking pot beneath the monster whilst I slit its throat.”

 “Ooh! Next time you find one with enough blood, can I help!” Wind pleaded, eyes widening as he pouted at Wild with his classic puppy dog eyes.

  Wild thrust his fist towards Wind for a fist bump. “Of course! It's been ages since I had a chance to make them!”

 Behind them, Time groaned, he hoped next time wouldn't be any time soon.

———

Thank you for reading! Hopefully you enjoyed this short oneshot!

Likes, reblogs, replies/reblog comments, and asks are all much appreciated!

I shouldn't have to say this but due to previous comments I've received in other fandoms: — Criticism and/or rude comments are not welcome regardless if you try to soften them with compliments/compliment sandwiches. I write and share my fics for fun. Not to be degraded or criticised as if this was homework or literature coursework.

Otherwise, I'll be over the moon to receive any comments, whether it's as short as <3, emojis/kaomojis/emoticons, extra kudos, or as long as a whole fic reaction comment! No matter the comment, you'll have my undying love and gratitude.

Also, if you'd like me to write some more cooking monsters with Wild fics, then just yell down in the comments!

[mykneeshurt]

hi!! happy new year!! 💗

I love ur writing, and I was thinking to drop this request;

so may request some hc’s of cod task force 141 (+ alejandro, könig, graves and rudy) :))

feel free to skip this if youre busy, just wondering, happy new year :)

Sorry this one took me some time, I got too in my head about it. It was so hard to not be bitchy to Graves lmfao, Soap is my favourite enjoy! SFW. Let me know if you want NSFW ones

Price 🥃

He supports Liverpool FC, no I won’t hear any different

His favourite non-alcoholic drink is ‘builders tea’

Glenfiddich 18 is his Whisky of choice

Favourite colour is khaki green

Is the father figure of the group, strong, reliable, approachable (everything my dad wasn’t lmfao, I still love him)

He wears a plain t-shirt pyjamas to bed, sleeps on his side, one arm under his head, absolutely snores

His favourite breed of dog is a Collie, or any working dog he can walk for miles for in the country side

He absolutely loves Bargain Hunt on TV

His favourite smell is fresh gingerbread

He’d make an excellent grandfather tbh

Soap 🧼

Despite being Scottish he supports Blackburn FC, an underdog (I refuse to comment on the Celtic vs Rangers, far too much history there. And I’m Welsh, it ent for me to say haah)

He absolutely loves winding the boys up about being English

His text tone is SCOTLAND FOREVVAAAA *aggressive bagpipes*

Soap 100% sleeps in the buff

His favourite dog would be a Labrador, nice active family friendly dog

He’s a chatterbox but a good listener when he needs to be, will often give some surprisingly good advice

He’s an iPhone wanker

Absolutely a mummy’s boy, would do anything for her - he’d love to pay off her mortgage for her

His favourite smell is the cheesy paws of his dog for real

He’s not a morning person, he loves a lie in when he can

Ghost 💀

Ghost supports Manchester City, he just gives me those vibes ok?

His favourite weather is rain/storms

When he’s home from a mission he’s a bath guy, he showers all the time on base, so when he’s home it’s hot ass bath with an audio book and his bourbon

He has two cats that his neighbour looks after when he’s away, two British blue shorthairs. Called Foxtrot and Whiskey

He also loves rabbits

He loves helping beginners at the gym

His favourite tv show is The Simpsons, something easy and colourful to watch to distract him from what he’s seen

He smells like Dior Suvage (anything musky and heavy)

He’s ambidextrous

He loves a cooked dinner, beef, roast potatoes, all the veg, stuffing and all the Yorkshire puddings

He’s got his tongue pierced, I’ve seen the fan art. You can’t tell me other wise.

Gaz 🇬🇧

He gives me Arsenal vibes, so he supports them

But also supports Chicago Bears in American Football

He’s gentle, reserved so he’d have a rat as a pet, highly intelligent

Fish and chips with curry sauce is his favourite meal, a proper British geeza

He smells fresh, think a bright spring day, fresh linen and cut grass

He loves the sunshine

He’s a keen gardener, grows his own herbs and vegetables

His house is spotless, minimalist, but has a huge book collection

He loves caramel lattes despite the banter from the boys, he has a sweet tooth

Loves meeting the boys down the pub on a Sunday for a carvery

Alejandro 🌹

He’s an excellent cook, his favourite hobby when not on a mission is trying out new recipes for Los Vaqueros

This man sleeps in silk sheets, tell me he doesn’t?

He’s fiercely loyal his country, he loves Mexico and is passionate about it through and through

He’s got a great sense of humour, enjoys making people laugh

He runs marathons for charity in his spare time

His favourite subject in school was history

If you’re sad this man gives the best hugs, he’ll make you a strong ass coffee and give one hell of a pep talk

His favourite smell is fresh cocoa beans, always stealing the nibs to eat

Him and Rudy have film nights with their families when they’re home

He’s 100% a girl dad, teaches her how to shoot with nerf guns in the garden

Rudy ❤️

He has a German Vizsla called Pollito, because her legs look like chicken drumsticks

He 100% has an android phone

He’s an armature photographer in his spare time, he loves nature

He and Alejandro have personalised ringtones for each other

His favourite food is Seafood paella

He owns a small farm, sells the produce to the local area, he loves animals

He once won a poetry competition

His favourite colour is orange

Sorry but he wears lynx Africa (I like it sue me)

He likes to game in his spare time, anything from farm simulator to RPGs

König 👑

He loves drawing, anything creative, he’ll draw/paint the Austrian countryside to de-stress

He grew up on a small farm in the Austrian mountains, he has a very close family

He doesn’t like large crowds, worried people stare at him because of his height, feels claustrophobic sometimes

He bites his nails when his hands aren’t busy or covered by gloves

He’s a cat guy 100%

He’s left handed, 100% a lefty but holds his gun right handed (its a struggle, I’m left handed)

He’d like a family one day, he’s got a lot of love to give

He smells like leather, sandalwood and vanilla

He loves eating raw cookie dough, vanilla and chocolate chip

He holds the record for the hardest punch in his home town

Graves 🇺🇸

His favourite holiday is July 4th, he does a huge fireworks display whenever he’s home

His favourite food is Gumbo

He smells like Paco Rabane Invictus

He’s got 3 Dobermans, whom he loves with all his heart. Ben, Jacob and Molly

He has a white picket fence - obviously

He doesn’t have a good relationship with his father, daddy forced him into the army to gain approval

He sleeps in red plaid pyjamas and has matching slippers

He’s fluent in French, he learnt it to pick up girls

He loves hiking in his spare time, with his 3 dogs

He runs support groups for veterans on a Thursday a local library

[rgr-pop]

meal plan text asmr

i normally have breakfast at work because of my proton pump inhibitor. tomorrow i wfh the morning to do a training so i’ll be having sesame toast with a boiled egg, feta, and whatever pickle and veg looks good. then for the rest of the week’s breakfasts i have one yogurt (lucas found me the icelandic coffee yogurt!!) and friday morning tbh, probably the last of my ezekiel toast with communal work peanut butter unless i pick up cottage cheese/yogurt. today i worked remotely at a coffee shop and i grabbed a bad scone, RIP. (adding to shopping list: ezekiel bread, greek yogurt, cottage cheese, bananas, the icelandic coffee yogurt but that’s only at whole foods.)

at work right now i’ve been having paramount (local brand) k cups that corey gifted me. i got him a gift card for the new downtown coffee shop so he can grab it between his bus job (he herds teenagers for the school public bus program. his real title is abussador :)) and he got me k cups for my work. i froth half and half to dress up the k cup, and my coworker brought in half and half she needs used up, so i don’t need to bring mine. (another week before i have to buy more.) i hate using the disposables and am considering literally committing to work french press like an absolute psycho—i just can’t get myself enough time before work to make and bring it from home and the refillable k cups will do but are gross. if you have to survive a keurig at work i recommend nasty refillables + steaming and frothing milk. i have half a bag of not great beans at home. I’ve been spending more on nicer beans for home and it has been worth it, but I am still not quite sure what I like. (on shopping list: coffee beans, decaf beans for winter evening treats.)

came home with a coffee shop noise pollution migraine and made myself cheese ramen with cilantro, sesame seeds, green onion, and a side of this week’s pickled carrot slaw. ramen made two servings for me. it was the last of my shin black and third to last slice of ramen cheese. my cilantro will last another weekend and i have at least week’s worth of parsley and green onions. (adding to the shopping list: shin black, cheese singles, frozen corn, and since i’m thinking about it, shredded mozz for buldak/corn cheese.)

for lunches wednesday-friday i will have dumplings from the freezer (the ones i made and some other ones i have), leftover ramen, and a carrot and cucumber salad (my last two fresh salad vegetables, but i will probably wait out purchasing more). to prep tonight: jar of dumpling sauce, salad. (dumplings are already on my shopping list when i see some that look good. adding dumpling wrappers—making and freezing them was so worth it, but i felt like making the dough wasn’t.)

complicating factor: i should make myself something sweet to keep me out of the vending machines at work. at home i’ve been having what i believe to be yaourti me meli (greek yogurt, walnuts, honey, cinnamon?) but i’m out. i’d like to make a second french yogurt cake to compare it to the other recipe, but again, out. i would also also like to make a coffee cake type food for someone coming over saturday afternoon. do i make a little loaf cake with what i have tonight to get me through the week and then a second thing then? do i have friday plans? if i bake a little quick bread or pound cake for myself tonight it will really cut down on my food ruminations. (adding to shopping list: greek yogurt, walnuts, honey, dried fruit, butter.. baking supplies need inventorying but i’m almost sure i have enough of the basics.)

what am i having for dinners? i need to minimize the chance that i spend any non-grocery money before next week—i will be having a crazy week and likely blowing money i don’t have. tonight i’m having leftover cannellini beans cacio e pepe (‼️ make this ‼️). i have enough beans (although running low) to continue having beans meals, but i really really really desire to put my beans meals on potatoes. (‼️ fusion jacket potatoes ‼️ make this ‼️). matias made these perfect black beans with pork and salsa verde and it’s all i can think about. can i pull this off with freezer bacon… i have enough of a serrano to get me through. (adding to shopping list: russet potatoes, garlic, sour cream, avocado, cheap canned black beans, decent looking dried black beans, slightly nice italian brand butter beans and cannellini beans, bell pepper, tomatillos, tomatoes, mexican oregano, sweet potato, pork?? i will put this on my list but never buy it.)

i would also like to make salmon rice bowls with avocado, pickled veg/carrot slaw, cucumbers, etc. to use up my freezer salmon. i would prefer to wait to do this til i’m keeping salad greens (leftover salmon for salads is key for a working woman…)

in two weeks i will make something for a certain someone’s birthday and batch up some granola. i’ve been wanting to try making coffee granola. i also have to make a lasagna before the end of winter this year or i must be executed.

what i’m bringing to work tomorrow for the rest of the week: salad, bags of dumplings, ramen, cilantro (packed separately), one boiled egg, one yogurt, dumpling sauce and any other condiments that look good, and a sweet if i can pull it off.

the question i can only answer for myself tomorrow at 4pm: am i going to the grocery store?

[krenenbaker]

Recipes for Dove (and others, too)

This is a small selection of recipes that I put together for @dove-da-birb. They are some of the recipes that I and my family use, mainly vegetarian, but also with a few non-vegetarian options. I tend to adapt these a bit when I make them, usually adding more of the seasonings and aromatics, but the recipes are a good basis to build off of.

The recipes are from The Ultimate Vegetarian Cookbook, The Paleo Diabetes Diet Solution, and a couple websites (which I've linked).

Recipe Websites I Often Use

The 1940s Experiment - A website containing a variety of recipes from 1940s Wartime Britain. They can be a little hit-or-miss, but I linked a few of my favourites below. They're definitely rather British in nature, so may or may not appeal. Many of the recipes are wither vegetarian, or have a vegetarian option.

Just One Cookbook - A HUGE collection of Japanese recipes, from mains, to sides, to desserts, to a whole lot of other dishes. There are a lot of recipes that I've enjoyed from here!

Sides and Starches

Tattie Scones (Tippitiwychett) - I LOVE this recipe. It's just a really good starch to have with a meal!

Mock Black Pudding (The 1940s Experiement) - One of the many "mock" foods of the era, this is a fried, seasoned oat patty. It's nice with either veggies and a protein for dinner, or with eggs and tomatoes for a savoury breakfast.

Lemon Garlic Pasta (Pinch and Swirl) - Just a nice, simple pasta recipe. I generally add some spinach towards the end of the cooking process to wilt a little, and it's also really tasty if made (significantly) spicier. Roasting the garlic beforehand also adds another layer of richness to the dish, but it's not necessary.

Mains (Vegetarian)

Mushroom risotto (Recipe Tin Eats) - I posted about this the other day, but it's a really rather nice recipe if you enjoy risotto and/or mushrooms :)

Mock Goose (the 1940s Experiment) - Not goose, but a baked lentil dish! It's surprisingly nice, especially topped with cheese in the last few minutes of baking.

Mock Crab (The 1940s Experiment) - Again, not crab, but a cheesy scrambled egg dish. It's nice on toast as a quick lunch, with some fresh veg as a side. I would definitely recommend using less margarine/butter, as it can get a bit too oily otherwise.

Masoor Dahl (Choosing Chia) - This is an alright basis for this recipe, but I usually add about double the amount of seasoning (if not more). It's a quick recipe, though, so it's nice in that way.

Tofu Katsu Curry (Okonomi Kitchen) - I'm a HUGE fan of curries, especially Japanese curries. This recipe, with breaded tofu cutlets, is a nice recipe, and I often use it. I usually just make triangles, rather than the "cutlet" shape suggested on the website, and I also make "family style" curry (as in this recipe). (Also, Okonomi Kitchen is another website with a lot of good vegetarian/vegan dishes!)

Curried Squash Soup - I don't remember what this exact recipe is like, but you can alter the seasoning to suit your tastes ^w^ (Using frozen, cubed squash is a really good option here!)

Vegetarian Bolognese - You can use canned beans instead of dried, and though they won't have the bay leaf flavouring, it's a quicker way to make this sauce. I'd also recommend adding some heat, either with pepper flakes, fresh hot peppers, or canned chipotles.

Roasted Ratatouille - You can of course just use normal diced tomatoes for this. It won't have the same smokiness, but it's still just as good!

Mains (non-Vegetarian)

Greek-Style Turkey Burgers - My family makes these into meatballs, usually. They also need more seasoning than is called for in the recipe, by quite a bit. (Mint is also a nice addition to these!)

Baked Haddock with Peppers and Tomatoes - This recipe is more me just putting the concept in this collection, of white fish baked in a chunky tomato sauce. It's always just a nice, simple meal to have, especially with some rice or wild rice.

[bumblebeaas]

i saw that you are vegan, i’m vegetarian and i never know what to cook bc i’m not very good, do you have any low c4l recipes that i could try? thx<33

Thank you for the req!! :) I usually only cook dinner and stick to quick meals/snacks the rest of the day but here are my fav recipes!

Some of my fav things to make:

- lettuce wrapped burger (non meat patty)

- tofu stir fry (you can add rice noodles to be more filling - it’s a bit higher cal but i can never finish a portion of it)

- tofu/vegetable curry with cauliflower rice

- tofu/non meat fajitas (can eat w a tortilla or in a lettuce wrap)

- veggie chilli (on its own or w cauli rice)

- veg tacos (can make with veg mince - very versatile, you can skip/swap anything which makes it super easy to keep low cal)

i use a lot of non-meat alternatives esp since they’re usually low cal where i live :)

msg me if you want recipe details of what exactly I used/precise macros 🫶

[madhusavaraskitchen]

Recipe, dinner, veg, Non Veg, Indian, continental, Online shopping

[sapphic-luthor]

I do have dinner plan this week for once! Making a pasta dish my mom (non-Italian) calls “Pasta e Fragoli”. Italian sausage (although I use turkey because my roommate hates fennel) small shell pasta, chicken broth with some tomato sauce, little bit of garlic, white beans and oregano/salt/pepper and serve with parmesan . Apparently it was originally a soup but I like it better as a pasta recipe and it’s really easy to make and make veg if you want. It’s good fresh and good leftovers so honestly it’ll probably last me most of the week. Hope your whirlwind week goes quick! - SMA

pasta e fagioli is def a real thing!!! very similar to a good minestrone and i love fennel so i love them both so much but unfortunately fennel sausage is very hard to come by where i am and i have to make my own : (

[we-the-chefs]

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[amn-group]

Delicious Ginger Chicken Masala Recipe - Perfect For Rainy Season Meals

Delicious Ginger Chicken Masala Recipe – Perfect for Rainy Season Meals. Delicious Ginger Chicken Masala Recipe: Discover the perfect rainy season non-veg delight with our Ginger Chicken Masala recipe. Learn to make this flavorful dish at home with simple ingredients and easy steps. Perfect for lunch or dinner. If you want to eat non-veg in the rainy season, then ‘Ginger Chicken Masala’ is a…

[pangaatindianrestro01]

Best Indian Restaurant in Pimpama: Pangaat Indian Restaurant & Bar

Introduction

If you’re craving the rich and diverse flavors of Indian cuisine, look no further than Pangaat Indian Restaurant & Bar in Pimpama which is the best Indian restaurant in Pimpama. Renowned for its extensive menu offering both vegetarian and non-vegetarian dishes, Pangaat is the go-to spot for authentic Indian food lovers. Indian cuisine is a global favorite, known for its vibrant spices, flavorful dishes, and variety that caters to all palates. Whether you’re in the mood for a hearty meal, a quick takeaway, or a cozy café experience, Pangaat has something special to offer.

Location and Ambience

Nestled in the serene locality of Pimpama, Pangaat Indian Restaurant & Bar captures the essence of Indian hospitality. The interior design is a blend of traditional Indian aesthetics with modern comfort, creating a warm and inviting atmosphere. The ambient lighting, tasteful decor, and comfortable seating make it an ideal spot for family dinners, romantic dates, and casual meet-ups with friends.

Menu Offerings

Vegetarian Delights

Pangaat offers a delectable array of vegetarian dishes that are sure to tantalize your taste buds. From creamy paneer butter masala to the spicy tang of chana masala, the vegetarian menu is a culinary adventure. Special recommendations include the rich and flavorful Dal Makhani and the subtly spiced Aloo Gobi. Each dish is prepared with fresh ingredients and traditional recipes that bring out the authentic taste of India.

Non-Vegetarian Delicacies

For meat lovers, Pangaat’s non-vegetarian offerings are nothing short of a feast. Signature dishes like the succulent Chicken Tikka Masala and the aromatic Lamb Rogan Josh are crowd favorites. Seafood enthusiasts can indulge in the delectable Prawn Curry, while the spicy Chicken Vindaloo is a must-try for those who like their food with a kick. Each non-veg dish is cooked to perfection, ensuring a burst of flavors in every bite.

The Café and Bar Experience

Pangaat is not just about dining; it’s also a place to unwind with a cup of coffee or a refreshing drink from the bar. The café section offers a variety of beverages, including traditional Indian teas like Masala Chai and a selection of freshly brewed coffees. The bar is well-stocked with an assortment of wines, beers, and signature cocktails that complement the rich flavors of the food.

Takeaway Menu

For those who prefer to enjoy their meal at home, Pangaat’s takeaway menu offers a convenient solution. The takeaway options include all the popular dishes from the dine-in menu, packaged for easy transport and enjoyment. Whether you’re grabbing a quick lunch or planning a cozy dinner at home, the takeaway menu has something for everyone. Favorites like Butter Chicken and Vegetable Biryani are perfect for a delicious meal on the go.

Making Reservations

To ensure you get a table at this popular restaurant, it’s best to make a reservation in advance. The reservation process is simple and can be done online or by calling the restaurant. Reserving a table not only guarantees you a spot but also allows you to choose your preferred seating and dining time. This is especially useful during weekends and holidays when the restaurant tends to be busier.

Customer Service

What truly sets Pangaat apart is its exceptional customer service. The staff is friendly, attentive, and dedicated to providing a memorable dining experience. From the moment you walk in, you’re greeted with a warm smile and prompt service. The team at Pangaat goes above and beyond to cater to your needs, ensuring that every visit is enjoyable and satisfying.

Events and Catering

Pangaat is also a great choice for hosting events and special occasions. The restaurant offers a beautiful setting and a customizable menu to suit any event, whether it’s a birthday party, a corporate event, or a family gathering. Additionally, Pangaat provides catering services, bringing their delicious food to your chosen venue. Their catering team ensures that your event is a culinary success with a spread that impresses all guests.

Health and Safety Measures

In today’s times, health and safety are paramount. Pangaat adheres to strict hygiene practices to ensure the well-being of its customers and staff. The restaurant follows all COVID-19 safety protocols, including regular sanitization, social distancing, and the use of masks by the staff. These measures provide a safe dining environment so you can enjoy your meal with peace of mind.

Community Involvement

Pangaat is more than just a restaurant; it’s an integral part of the Pimpama community. The restaurant actively participates in local events and supports various community initiatives. Whether it’s sponsoring local sports teams or participating in charity drives, Pangaat is committed to giving back to the community that supports it.

Reviews and Ratings

Customer feedback is a testament to Pangaat’s quality and service. The restaurant boasts excellent reviews and high ratings on various platforms. Patrons frequently praise the flavorful food, the welcoming atmosphere, and the attentive service. Food critics have also given Pangaat high marks, making it a standout choice for Indian cuisine in the Gold Coast area.

Why Choose Pangaat?

Pangaat Indian Restaurant & Bar offers a unique dining experience that combines authentic Indian flavors with excellent service and a welcoming ambiance. The diverse menu caters to all tastes, ensuring that there’s something for everyone. The restaurant’s commitment to quality, hygiene, and community involvement sets it apart from other dining options. Whether you’re a local or a visitor, Pangaat promises a memorable culinary journey.

Conclusion

Pangaat Indian Restaurant & Bar is a gem in the heart of Pimpama, offering a delightful blend of traditional Indian cuisine and modern dining experiences. From the inviting ambiance to the diverse menu and exceptional service, Pangaat has all the ingredients for a perfect meal. Don’t miss the opportunity to savor the best Indian food in Gold Coast. Visit Pangaat today and embark on a culinary adventure that you won’t forget.