#olive oil + lemon pepper + a seasoning mix meant for potatoes but garlic & onion & dill are good flavors for salmon so on the dish it goes | Explore Tumblr posts and blogs

bloodenjoyer · 2 years ago

Text

butternut squash soup

recipe (more like a diary entry of how i made it lol) under the cut!! also warning this is not a quick recipe i started this whole process at like 2:30 and didnt finish the soup until abt 5:45 ish, didnt pull the bread out of the oven until abt 6:30. it was so worth it tho

Ok so basically i decided i wanted to make bread and butternut squash soup for dinner so i started by making the bread and followed this recipe. then while the dough was rising i started tackling the squash. i used a ~4.5 pound squash and started by cutting it in half and putting it in a bowl of water in the microwave for...idk six minutes each half? a bit more? just to make it softer. then i scraped out the guts and seeds (annoying and icky) and cut it into smaller pieces and peeled it with a carrot peeler. this takes a bit more effort than peeling carrots because the squash is hot and soft but also hard and weird and the skin is kinda thick. As i peeled each segment i cut them into smaller pieces and dropped them into a large pot on the stove to just kinda hang out on medium heat in a can of chicken stock, stirring each time i added more squash. i probs shouldve used vegetable broth but chicken stock is what i had so thats what i used.

once i added all of the squash (compost the skin btw!! i forgot to do that :/ ) into the pot, i squeezed a whole lemon into it. then i added like maybe five cloves of garlic cut into large pieces as well as some honey, cinnamon, cumin, lawrys seasoned salt, smoked paprika, lots of garlic powder and some cayenne pepper. stirred it again and then popped the lid on while i cut up two small onions. once i was done w the onions i rinsed out the bowl i originally microwaved them in and transferred the squash back into it.

i then put olive oil and a tiny bit of sesame oil (idk why) into the pan and let the onions fry up. to this i added: more cumin (fav spice ever <3), turmeric, herbs du provence (not sure what these are there just was a jar on the counter so i used it), and i also grated ginger into it. be careful not to let yr onions burn btw. Then once they looked like they had cooked down enough to fit into the bowl w the squash i put them in the bowl w the rest of the squash.

Next i made a béchamel sauce w coconut milk. i heated a can of coconut milk (obvs not the ACTUAL can i put it in a measuring cup and it came out to b abt 1 and 1/4 cups) in the microwave so it would be hot. then i put 2tablespoons of butter and 2tablespoons of flour in the pan. you gotta stir this constantly (its easiest if you use a whisk) so U dont accidentally make dumplings. once that starts getting thick and bubbling a little bit i added the coconut milk in increments, still whisking it the whole time. once that was done i lowered the heat so it wouldnt get curdled or dumplingy and added white pepper, sriracha sauce (first thing i saw when i opened the cabinet so i added it), more garlic powder and cumin bc i like those things a lot.

so then i finally added all the squash and onions back into the pot. i mixed it all in and then blended it w/ a handheld blender. if u dont have one u can just do all the squash ina food processor before adding it back to the pot and if you dont . Um try your luck with a potato masher i guess. EXCEPT i got scared while blending it on account of my pot was so wide and that meant the soup was just a BIT shallow. so i squoze a lime into it. that obviously wasn't enough and i added a bit more milk (cow milk, not coconut milk bc i didnt wanna open a whole nother can and i figured i had already put butter in it so who cares) and then blended it until it was smooth as i could make it. the blender pretty much made all the squash smooth but there were still unblended onions which personally i actually like.

then i finally tried it and it was soo fucking good oh my god.itwas so so worth it. i didnt use a recipe for this when i cook i just throw whatever into a pan and hope for the best but im writing it down bc i wanna make this again bc it was.very yummy.

anyway then i put a lid on the pot and let it hang out while i preheated the oven and baked the bread (which i also painted the crust w an eggwash and put a bit of salt on before sticking it in the oven) etc etc etc .

#recipe #<sorry to um any recipe bloggers or whatever if this shows up in a tag that ppl actually use. i just wanna be able to find this later #baz.txt

37 notes · View notes

stephenfries · 4 years ago

Text

Cinco de Mayo: Vibrant flavors make for a zesty celebration

Hot and Smoky Shrimp Tacos

Recipes from Salsas and Tacos by The Santa Fe Cooking School, photographs by Natalie Dicks, reprinted with permission.

Tacos, chips and salsa, Margaritas, Tequila, and guacamole will be center-stage tomorrow at home parties and at many restaurants providing the backdrop with music, decorations and Mexican-inspired fare. Why? It is the celebration of Cinco de Mayo. The day is a double celebration for me since it also is my birthday.

Many think it is the celebration of Mexico’s independence, which it is not. It is the day in 1862 when the Mexican Army surprisingly defeated the French in the Battle of Puebla. What I find interesting is that Cinco de Mayo is celebrated more in the United States than Mexico, although it is a big celebration in Puebla, where the day is celebrated with parades and reenactments of the 1862 battle.

Perusing the bookstore shelves, “Salsas and Tacos” by Susan Curtis and the Santa Fe School of Cooking (2019, Gibbs-Smith, $14.99) stood out; a hot little book with big taste to spice up your Cinco de Mayo. It was exciting to find this book because I met Susan many years ago when we were taking a “train-the-trainer” class in teambuilding using culinary arts in New York City. I have since taken a class at her school over a decade ago, and will see her soon in Santa Fe where she is an ambassador for the upcoming International Association of Culinary Professionals annual convention. I know I will be returning with products from her store and some recipes, too.

New Mexican cuisine is a melting pot of Mexican, Spanish, Native American and America Cowboy cooking techniques and flavors. The book provides bold recipes from the chefs from the Santa Fe School of Cooking. I found the “heat rating” for the salsa recipes and the techniques of roasting and toasting of chiles helpful. From the basic salsa fresca, roasted corn and Anasazi Bean salsa to grapefruit-orange salsa, to Jicama-Watermelon Salsa, and the recipes below for mango salsa and lemon-cucumber salsa, the vibrancy of the colors will enhance your tacos. The author writes, “It wouldn’t be fair to provide you with recipes for such amazing salsas and then leave you without any taco recipes. Hold on to your shoes because these taco fillings will knock your socks off!”

Taco recipes included go beyond a taco filled with ground beef, lettuce, tomato and cheese. If you are planning a gathering on Sunday, an assortment of taco fillings and salsas and homemade tortillas will make your Cinco de Mayo party the hottest around. Adobo Pork Tacos with Grilled Pineapple; Potato, Poblano Chile, and Spinach Tacos with Cream; Steak and Mushroom Tacos with Green Chiles; and these recipes for Hot and Smoky Shrimp Tacos and Apple Pie Tacos are among the recipes you will find.

Mango Salsa

The headnote says, “This is a wonderful garnish for grilled tuna or salmon, or any fish taco. It can also be used as a base for an excellent fish salad by mixing about 1 pound of grilled tuna or salmon into the salsa.” Rating medium.

2 large ripe mangoes

1 medium hothouse cucumber* cut into quarter-inch dice

2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice

1 medium red onion, peeled and cut into quarter-inch dice

1/3 cup coarsely chopped fresh cilantro

2 to 3 serrano chiles, minced

Fresh lime juice, to taste

Salt, to taste

*Regular cucumbers may be substituted, but peel and remove the seeds.

Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.

In a medium bowl, combine the diced mango, cucumber, bell peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.

Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled. Makes 3 cups.

Lemon Cucumber Salsa

The headnote says, “Serve as an easy way to dress up a simple piece of fish or as a refreshing side salad.” Rating medium.

2 cups lemon cucumber* unpeeled, cubed

Zest and juice of 1 lemon

2 green onions, trimmed and thinly sliced on the diagonal

2 teaspoons crushed red chile (chile caribe)

2 tablespoons chopped fresh herbs (a combination of chives, mint, tarragon, and/ or cilantro is good)

Salt, to taste

Combine all the ingredients and stir. Let stand for 20 minutes, taste, and adjust seasoning. Makes about 2 cups.

*Tip: Lemon cucumbers are named for their shape and color, which resemble lemons. If you cannot find lemon cucumbers, peeled and seeded cucumbers may be substituted.

Hot and Smoky Shrimp Tacos

The headnote says, “The flavor and the spiciness of chipotle chiles, which are smoked red jalapenos, make a perfect foil for the garlicky shrimp. This dish was meant to be hot, but you can vary the intensity of heat by reducing the quantity of chiles. If you like, the shrimp may also be prepared using an outdoor grill; make the sauce without the shrimp then brush some on the shrimp before grilling. Toss shrimp with the remaining sauce after they are cooked.”

Taco Filling

3 tablespoons olive oil

1 tablespoon butter

8 cloves garlic, sliced

11/2 pounds medium shrimp (26-30 per pound), peeled and deveined

11/2 teaspoons coarse salt

1/8 to 1/4 cup pureed chipotle chiles in adobo

1/2 cup roasted tomato puree or canned tomato sauce

2 tablespoons cold water

Juice of 1/2 orange

Juice of 1 lime

1/2 cup chopped cilantro (about ½ large bunch)

Corn tortillas (store bought or use recipe on pg. 107 in the book which is found at https://bit.ly/2Prv3nI)

Preheat a heavy skillet or saute pan to medium hot (325 degrees); add olive oil and butter and continue heating until oil begins to smoke (400 degrees). Immediately add garlic, shrimp, and salt, stirring or tossing vigorously. Oil tends to splatter at this temperature, so be careful. When shrimp begin to turn opaque, stir in the chipotle chile puree and saute about 15 seconds to completely coat shrimp. Add tomato puree, water, and orange and lime juices. Reduce heat slightly and bring to a boil for 1 minute. Remove from heat and stir in cilantro. Serve in corn tortillas, 2 or 3 shrimp per taco.

Serving suggestion: Garnish tacos with shredded romaine lettuce, Salsa Verde (recipe on page 24 in book), sliced avocados, radishes, lime wedges, and a dollop of sour cream. Serve with white rice and black beans.

Makes 20 to 25 tacos

Apple Pie Tacos

The headnote says, “Dessert tacos aren’t a traditional Mexican dish; however, we wanted to include one of our favorite creations. We decided on the simple approach in keeping with the easygoing and casual nature of tacos. Easy to prepare, these look like tacos and have the universally satisfying flavor of Mom’s apple pie.”

Taco Filling

4 tart apples, peeled, cored, and cut in quarter-inch-thick slices

Dash of salt

1/4cup plus 2 tablespoons sugar, divided

2 tablespoons all-purpose flour

2 teaspoons cornstarch

2 tablespoons butter

2 teaspoons ground Mexican canela or cinnamon

1/2 teaspoon ground allspice

1/2 cup apple juice

1/8 cup powdered sugar

1 teaspoon ground Mexican canela or cinnamon

Preheat a heavy skillet or saucepan to medium (300 to 325 degrees). Toss sliced apples with salt and 2 tablespoons of sugar then with flour and cornstarch. Place butter in pan; when it sizzles, add apple slices. Cook 3-4 minutes, stirring occasionally, until flour mixture combines with butter. Add canela and allspice then apple juice and remaining sugar. Bring to a slow boil and cook for 5 minutes, until apple slices are soft and sauce is smooth and thick. Allow to cool for a few minutes before serving.

Tacos

This recipe is from pg. 108 from the book:

2 cups all-purpose flour

1/2 teaspoon salt

11/2 teaspoons baking powder

3 tablespoons vegetable shortening

3/4 cup hot water (145 degrees or more)

Combine dry ingredients in a bowl and mix well. Cut in the shortening until mix is the consistency of course cornmeal. Add water and mix to form a soft but not too sticky dough. Knead about 15 times to form a smooth dough. Form into 8 to 10 equal-size balls. Cover and let stand for 20-30 minutes. Flatten dough, rolling away from you with a small wooden dowel or rolling pin, turning dough 1/8 turn after each roll. Tortillas should be about 5 inches in diameter and of a uniform thickness. Cook tortillas on a preheated 350-degree comal, griddle or skillet for 15-20 seconds on the first side; flip over, and cook 20 seconds more while pressing down with a spatula. Keep warm in a cloth towel until ready to serve.

To serve: Spoon about 2 tablespoons of the filling on each tortilla and fold in half. Melt some of the butter on a preheated comal, nonstick skillet, or griddle; place a filled tortilla in the butter. Cook about 11/2 minutes per side, until golden brown. Repeat for remaining tacos. Caution: If the temperature is too high, the tortillas will brown before filling is heated through. Dust tacos with powdered sugar and canela or cinnamon.

Note: These may be prepared ahead of time and reheated in a 325-degree oven.

Makes 8 tacos

Serving suggestion: Accompany tacos with vanilla or cinnamon ice cream, fruit sorbet, or whipped cream.

#cinco de mayo #mexican food #salsas and tacos

2 notes · View notes

sfarticles · 4 years ago

Text

Cinco de Mayo: Vibrant flavors make for a zesty celebration

Hot and Smoky Shrimp Tacos

Recipes from Salsas and Tacos by The Santa Fe Cooking School, photographs by Natalie Dicks, reprinted with permission.

Mango Salsa

2 large ripe mangoes

1 medium hothouse cucumber* cut into quarter-inch dice

2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice

1 medium red onion, peeled and cut into quarter-inch dice

1/3 cup coarsely chopped fresh cilantro

2 to 3 serrano chiles, minced

Fresh lime juice, to taste

Salt, to taste

*Regular cucumbers may be substituted, but peel and remove the seeds.

Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.

In a medium bowl, combine the diced mango, cucumber, bell peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.

Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled. Makes 3 cups.

Lemon Cucumber Salsa

The headnote says, “Serve as an easy way to dress up a simple piece of fish or as a refreshing side salad.” Rating medium.

2 cups lemon cucumber* unpeeled, cubed

Zest and juice of 1 lemon

2 green onions, trimmed and thinly sliced on the diagonal

2 teaspoons crushed red chile (chile caribe)

2 tablespoons chopped fresh herbs (a combination of chives, mint, tarragon, and/ or cilantro is good)

Salt, to taste

Combine all the ingredients and stir. Let stand for 20 minutes, taste, and adjust seasoning. Makes about 2 cups.

*Tip: Lemon cucumbers are named for their shape and color, which resemble lemons. If you cannot find lemon cucumbers, peeled and seeded cucumbers may be substituted.

Hot and Smoky Shrimp Tacos

Taco Filling

3 tablespoons olive oil

1 tablespoon butter

8 cloves garlic, sliced

11/2 pounds medium shrimp (26-30 per pound), peeled and deveined

11/2 teaspoons coarse salt

1/8 to 1/4 cup pureed chipotle chiles in adobo

1/2 cup roasted tomato puree or canned tomato sauce

2 tablespoons cold water

Juice of 1/2 orange

Juice of 1 lime

1/2 cup chopped cilantro (about ½ large bunch)

Corn tortillas (store bought or use recipe on pg. 107 in the book which is found at https://bit.ly/2Prv3nI)

Makes 20 to 25 tacos

Apple Pie Tacos

Taco Filling

4 tart apples, peeled, cored, and cut in quarter-inch-thick slices

Dash of salt

1/4cup plus 2 tablespoons sugar, divided

2 tablespoons all-purpose flour

2 teaspoons cornstarch

2 tablespoons butter

2 teaspoons ground Mexican canela or cinnamon

1/2 teaspoon ground allspice

1/2 cup apple juice

1/8 cup powdered sugar

1 teaspoon ground Mexican canela or cinnamon

Tacos

This recipe is from pg. 108 from the book:

2 cups all-purpose flour

1/2 teaspoon salt

11/2 teaspoons baking powder

3 tablespoons vegetable shortening

3/4 cup hot water (145 degrees or more)

Note: These may be prepared ahead of time and reheated in a 325-degree oven.

Makes 8 tacos

Serving suggestion: Accompany tacos with vanilla or cinnamon ice cream, fruit sorbet, or whipped cream.

#cinco de mayo #salsas and tacos #mexican food

1 note · View note

queertisticmummy · 3 years ago

Text

Recipes

I thought it would be nice to share some nourishing recipes I have come across or experimented with while preparing for our next treatment.

Breakfast:

Muesli - a family recipe

Grate 1 apple and juice 1 orange. Mix together with oats (I use 4-6 tbsp depending how hungry I am, but it’s really a matter of preference - you can use more if you want it a bit thicker and less fruity). Sprinkle pumpkin and/or sunflower seeds on top.

I also bought this convenient juicer and grater in one, which has made it a lot easier to make and clean up after this breakfast!

Magic Breakfast Cream - from the French Women Don’t Get Fat cookbook

Mix greek yoghurt, juice of 1/2 lemon, 1 tbsp olive oil, finely chopped/ground walnuts and pecans, oats and cinnamon. You can also add beetroot powder, especially when you want your uterine lining to be nice and thick!

Lunch:

Chicken Soup - my own recipe

Making your own bone broth is meant to be really great for fertility - and general health! I just use a whole chicken that has been roasted and cut all the meat off. I fry up some onions, carrots and celery with olive oil in a large pan and then add all the chicken bones and just cover with water. I let it boil for 5 minutes or so and then simmer for 2ish hours. I then strain out the liquid and usually put it through a fine sieve a couple of times to get out any remaining bits. It should be thick enough to be jelly-like when cold, so experiment with how much water you put in! You can then use spoonfuls of this in any soups, or heat up a mug full and drink on its own.

For my chicken soup I use this broth and add in onions, carrots, celery and chopped chorizo, as well as some chicken. I also put in some paprika, some aromat seasoning (salt will do!), and water to the desired taste/thickness. I leave it all to soften and cook for 30 minutes or so and it is so delicious!

Sweet Potato Soup - my own recipe

I roast two medium sweet potatoes until very soft, and put the flesh in a saucepan with softened onions and a whole chopped carrot. I also use a whole can of coconut milk, and add some spices - for fertility I’ve been using turmeric, cumin seeds and some grated fresh ginger. I add some bone broth if I have any (see the chicken soup recipe above) or just add stock, and some water. A variation is to roast a whole bulb of garlic with the sweet potatoes until they’re really soft and add them in place of the ginger. You can also add some chilli if you like a kick.

Dinner:

Tomato Pasta - my own recipe

I use cherry or small plum tomatoes as they cook down the best, but any red and ripe tomatoes will do. About 200g tomatoes works for 2 servings. Chop them in half (or small pieces) and fry in olive oil, stirring and crushing them. Add a glug of balsamic vinegar, a crushed clove of garlic, a small red chilli, and a handful of basil, torn. Season with salt and pepper and let it reduce down until it’s nice a thick. If it gets too thick, you can add a bit of water from cooking the pasta - apparently chefs use this trick as the starchy water makes sauces nicer! I use wholewheat spaghetti with this sauce. I usually just have it as it is, but you can also serve with meatballs or prawns, and additionally add some grated parmesan.

Other:

Blackstrap Molasses Cookies - from Awakening Fertility

I would definitely recommend this book! These cookies are a little different - I really liked them, but everyone else who tried them weren’t so sure. I actually forgot to put the butter in but they were still great. The recipe uses molasses (black treacle) which is high in iron and antioxidants, and the spices are really warming. I adjusted the recipe slightly from the original.

410g wholewheat flour, 1 tsp bicarbonare of soda, 5cm chunk fresh grated ginger (I used a ginger paste because I had run out of root!), 1 tsp cinnamon, 1/2 tsp mixed spice, 1 tsp ground cloves, 225g salted butter, 175ml honey (raw if possible), 85g brown sugar, 2 eggs, 165g molasses (black treacle).

Mix all the ingredients and put into a preheated oven at 190C. Put at the top of the oven for 6 minutes and then move to the bottom of the oven for a further 6 minutes.

I reheated some the next day in the oven and they were just as nice!

Chai Latte

I really like making my own chai latte because it’s a comforting and warming drink, without the sugar of hot chocolate, or the caffeine of tea! I just heat up some whole milk in a saucepan. If I’m using tea, I’ll add either a used decaf teabag or two or some loose decaf tea. I’ll add lots of spices - cloves, cinnamon, nutmeg, mixed spice, turmeric, and I especially love cardamom! You can use all or experiment with different combinations. Just heat until nice and warm and enjoy :)

0 notes

loadedliterature-blog · 6 years ago

Text

Recipes to follow at the bottom.

Roasted Chicken with Oranges, Brussels Sprouts, and Green Olives

Stuffed Artichokes

Butternut Squash Soup

Fruit Salad

Macaron Tree

Can-died Pears

Crimson Thread and Menage Trois wines

Reading The Handmaid’s Tale by Margaret Atwood, I was a bit daunted by how to create a menu in theme with the book. In a dystopian society, what do they eat? How do they eat? How do they cook? Thankfully, Miss Anya Spector came to my rescue. “Why don’t we do a Birth Day Party?” Duh. A Birth Day Party. Though this is an oppressive society, they seem to splurge when it comes to the day their Handmaid’s gave birth. This fact opened up options for me. Here, I want to explain my research, as well as my choices for the menu for this week. The three stages in this process are as follows: research, prep, and cooking.

1. Research

The background of the book is a bit vague. We don’t really learn what happened to the US until page 174 of the Anchor Books edition. I tried to mark down any mention of food, but I also found a list on the website Bookmenus.com. There were many foods mentioned, but the most mentioned were oranges and coffee. Because Anya Spector and I live on coffee, this would automatically make the menu. It is now tradition to begin a recording session with a strong cup. Oranges, however, stumped me. I knew we should do a luncheon, but what savory options would be included?

That’s when I found an interview with the production crew of the new Hulu TV adaptation. A lot of research went into making decisions of what to include in grocery stores like Loves and Fishes in the show. Production designer Julie Berghoff said to a Marie Clare writer visiting set, “Every piece of fruit had a thought process behind it—when she gets oranges, the implication is, ‘Okay, they conquered Florida.’ If they had artichokes, it meant they conquered California. The evolution of Gilead was always in mind.” So that was it. Oranges and artichokes were enough inspiration to start a menu.

In Gilead, there seems to be a black market where rich wives can find luxury gifts, from cosmetics and lotions, to exotic cheeses and canned goods. Following the logic of Berghoff, assuming Florida and California had been conquered, and the Marthas had access to their agriculture, as well as some black market items, they could create a bountiful Birth Day banquet, fit for a Gilead luncheon.

One thing that stood out to me in the books was that cooking had become a bit more pure. No longer are there processed, pre-made foods in Gilead. Everything is homemade, so that was something that we wanted to emphasize in our own work… Not that we’ve actually served anything store bought other than the Harry Potter Candy. However, the homemade bread from P&P, and homemade macarons are very different. Everything to follow is made by us.

2. Preperation

Because I agreed to make quite a big spread for this book, my preparation began days before our actual recording. Quick tip: most soups can be made in advance and frozen! Almost all soups have a base that can be separated and frozen, while garnish can be made the day-of.

So I made the soup first. Butternut squash is hard, so make sure you have a sharp knife, sharp peeler, and strong grip. When roasting, make sure you dice vegetables as uniform as possible for even cooking. Metal spoons work wonders at scraping out squash. Save the pulp for a squash bread, especially pumpkins. The seeds can be roasted and salted for a healthy snack! When roasting the squash (see recipe below) toss roasting vegetables in the combination canola oil and EVOO. This mixture lowers the smoke point and help avoid over caramelizing the vegetables. Then I place a small piece of butter at each end of the roasting sheet for the nutty browned butter flavor. Finally, just barely cover the roasted vegetables with vegetable broth. You can always add more, you can’t take it out. However, if your soup becomes more like a puree, thin with more broth. Remember the more you thin, the less seasoning it will have so be sure to continue to taste. Separate into servings and freeze for freshest taste. Thaw the morning-of.

Next I prepped the artichokes. Artichokes have a low yield, so we try our best to avoid cutting the yield down further by wasting much of the plant. Cut the stems off to make the artichokes sit flat on a cutting board. Next cut tips off, at least an inch and a half down the artichoke. Trim the other untrimmed leaves with kitchen sears. Soak in water with fresh squeezed lemons, and be sure to rub the leaves and stem in lemon to prevent discoloration. I’m soaking mine for half a day. When they are done, I will steam them until the are tender, around half an hour. The day of the book club meeting, I will stuff them and roast them.

For the chicken, the oranges can be sliced the day before. Beware! You will smell like oranges all damn day. The Brussels Sprouts can also be cleaned. I tear the outside leaves off the sprouts, cut the stems off, and slice them in half. Store in water and lemon to prevent discoloration. The chicken can also be cleaned and trussed the night before. Run under cold water, and pat dry. Stuff with garlic cloves, onion halves, lemon and orange halves. Truss chicken to prevent the stuffing falling out. Rub in butter. Salt and pepper the chicken just before it is cooked. Pan sear for a beautiful golden brown color. For the gravy, make sure you pre-make the veloute base (blonde roux with stock, reduce until thickened. Skim the scum it creates to reduce floury flavor!). Mix veloute base with drippings and reduce.

Finally the fruit. For your fruit salad, make sure you have a good arrangement of fruit. Too many tart fruits together will make your mouth turn inside out (i.e. pineapple, oranges, grapes, green apples, raspberries…). Instead, mix with softer flavors like strawberries, red apples, melons, etc. For the “can”-died pears, we’re using canned fruit so it is already soft. Don’t overcook these, or they will turn to mush. You only want to heat these up. Immediately mix in the butter with spices. Finish with the whiskey. Be careful! Any time you are cooking with a high-alcohol content liquor, there is a chance it will go up in flames! This is called flambe. Don’t panic if it happens. Enjoy the pretty colors! Alcohol burns off very quickly. As long as it stays in the pan, you are safe. If you try to fling it into the sink, you risk spilling it on something that will actually catch fire. Instead, tend it carefully and it will go out.

**Macaron vs Macaroon

Okay let us get one thing straight. There is a difference between these two cookies, so let me educate y’all. For this podcast, Hale graciously cooked us macarons and we put them on a painted foam tree for pictures. However, many people will think they are macaroons, which would be untrue. Many of you may know the double-O Macaroon. This meringue cookie is popular in the US during Passover, and to understand that you need to understand the history of the cookie and how the French macaron became the coconut macaroon you find in cookie tins.

So the “French” Macaron actually came from Sicily (shout out to my fellow Sicilian co-host Hale). Macaron is actually related to the Italian word ammaccare, meaning “to crush.” This relationship probably refers to the act of crushing almonds into powder, the process necessary for your perfect French Macaron. However, until the 18th century, the cooks in the United States could not get their hands on many nuts or nut powders. Instead they substituted potato starch for a bit of texture, and substituted coconuts for almonds or other nuts, which were more perishable. Because the cookie has no leavening agent, they are considered acceptable for Passover! Thus, we have tins of chocolate dipped coconut macaroons for Passover in the US! However similar in history these cookies are, in the 18th century with the rise of French cuisine, these cookies deviated from each other. Though both are egg white meringue based cookies, the “flour” used is quite different. The French style is said to be more tedious and particular. Below you will see the difference between the coconut macaroon and the French macaron, respectively.

3. Cooking and Final Product

Roasted Chicken with Oranges, Olives, and Brussels Sprouts:

Ingredients:

Whole chicken (for 3-4 people)

3 Oranges

2 Cans Olives

1 lb Bussels Sprouts halved

1 Small Onion

Butter/Oil

Salt and Pepper to Taste

Process:

Preheat oven to 400

Clean, stuff, and truss chicken, salt and pepper to taste with a bit of butter rubbed over it

Line greased pan with oranges, halved Brussels sprouts, and green olives

Place chicken on top

Mix orange juice and honey and pour over chicken and everything on roasting tray

Roast in oven until done; start checking around the hour point.

When the chicken comes out of the oven, save drippings.

Mix drippings with veloute sauce. Reduce to desired thickness. Season with salt and pepper, orange juice if needed.

If the sauce isn’t thick enough, add a corn starch slurry

Fruit Salad

Banana, Papaya, Oranges, Grapes, Watermelon, Honeydew, Cantaloupe, Mango

Cut uniformly and serve

Butternut Squash Soup:

Cubed squash oiled on a roasting tray with salt and pepper, nutmeg, cinnamon, allspice, rubbed sage, rosemary, and thyme

Roast at 400 until tender, about 30 mins

Puree with warm vegetable stock to desired thickness

Season to taste

Garnish with bacon lardons

“Can”-died Pears:

Canned pears quartered sautéed with butter and cinnamon/nutmeg

Saute in butter until they turn golden, mix in brown sugar

Finish with honey whiskey–flambe

Top with ice cream

Stuffed Artichoke:

Ingredients:

3 large Artichokes (for 4-6 people)

Lemons

1 cup Italian Style Bread Crumbs

8-10 Garlic Cloves, chopped

1/2 cup Parsley, Basil chopped

1/2 cup Grated Parmesan Cheese

1/2 cup Grated Romano Cheese

Butter/Oil

Process:

Clean artichoke, soak, steam until tender (see tips above)

Mix together breadcrumbs, garlic, herbs, cheese, and melted butter or oil

Spoon mixture between leaves of artichoke

Roast until brown at about 375 degrees

Macarons (not Macaroons. See note)

For the macaron shells:

300g ground almonds

300g powdered sugar

110g liquefied egg whites (see below)

+ 300g caster sugar

75g water

110g liquefied egg whites

Liquid food dye to splatter: pink, blue and yellow

Frosting:

1 batch fluffy vanilla buttercream frosting

1 drop each of yellow, green, blue, purple, red and orange food gel

Process:

For the process, use the directions the creator of this recipe uses. Follow the link below.

https://www.thescranline.com/yay-gay-macarons

For a butter cream recipe, look to our Harry Potter themed birthday cake from last months’ recipes: https://loadedliteraturepodcast.com/2018/07/04/unicorn-blood-and-candy/

Macaron vs Macaroon; or Forever Smelling of Oranges Recipes to follow at the bottom. Roasted Chicken with Oranges, Brussels Sprouts, and Green Olives Stuffed Artichokes…

#Birth Day #Butternut Squash #Butternut Squash Soup #Candied Pears #Fruit Salad #Handmaid&039;s Tale #Macaron #Macaroon #Recipes #Red Wine #Roast chicken with Brussels Sprouts #Roast Chicken with Green Olives #Roast chicken with oranges #Stuffed Artichokes

1 note · View note

dinneratsheilas · 7 years ago

Text

Thanksgiving 2017

This Thanksgiving we were fortunate to have my sister and brother seated at our table as well as our children. They came for a visit, spending several days in LA before driving to San Luis with our son and daughter-in-law on Thanksgiving Day.

They have each visited Slo before, but this is the first Thanksgiving we have been together since our move here four years ago.

Prior to that we have celebrated almost every Thanksgiving together for as long as we can remember, and for 30 of those years it was in our home in Chicago or Maryland.

They stayed for the week after the holiday, and we really enjoyed letting them get to know this fantastic town even better. In fact, my sister is planning to come back for the Slo International Film Festival in March.

But enough about that... I assume what you really want to hear about is our Thanksgiving Feast!

If you have been a follower of my blog for some time the photos above are probably beginning to look very familiar...the usual suspects, with a few exceptions.

Most of the recipes for this holiday menu have already been featured in previous posts, and you can find most of them in the archives under the past years’ Thanksgiving entries.

Our family, like so many, prefers the traditional foods with which we grew up.

I read a very interesting article called The Meals That Still Matter, by Bee Wilson in the Wall Street Journal, the Saturday before Thanksgiving.

If you can find it online, it is a very good read. Here are a few excerpts I especially liked...

...Holidays are now the only time of year when we really focus on what and how we eat-and that is a source of security.

...With each passing year, holiday food seems to become more intensely ritualized. The repertoire may have widened over the past decade to take in new items such as “festive” kale salad and quinoa and pomegranate stuffing, but our fierce attachment to cooking itself hasn’t changed.

Whether it’s Thanksgiving, Christmas, Rosh Hashanah or Diwali, the list-making starts ever earlier. I have a friend who starts anticipating the candied walnuts she makes every Christmas as early as September.

The recipe columns advise that we treat holiday preparation like a “battle plan” and provide lists of cooking instructions for the big day, mapped out minute by minute, starting at some ungodly hour with, “Get up. Switch on oven. Have coffee.”

Perhaps our excitement about holiday meals has increased because the rest of your eating is now so divested of ritual (except, perhaps, our morning coffee).

For most of us, holiday eating is less about religion and more about food. It’s about treating dinner like it is the most important thing in the world.

...In our daily meals, we have become starved of ritual, which can make it feel like life has lost its rhythms. Holidays are the only time of the year when we know what we are meant to be eating, collectively, and in these uncertain times, this bestows a wonderful feeling of security.

Here are a few more photos I snapped while happily cooking away ...

The Shrimp Cook in boiling water in a large stockpot to which you have added some black peppercorns, a couple of bay leaves, fresh lemon slices, fresh parsley, and lots of salt! When they turn pinky orange they are done. Drain well. Remove to an ice water bath to cool. Refrigerate overnight and serve cold with cocktail sauce.

The Salad Assorted organic living greens, small cucumbers, watermelon radishes, red onions, and persimmons, all from the local farmer’s market. Add some dried cranberries and/or pomegranate seeds. Toss with a red wine vinaigrette.

The Cranberry Fruit Mold with a garnish of mandarinquats (from the farmers market) fills the center.

Mom’s Challah Stuffing Lots of sautéed onions and celery, shallots, and fresh herbs, tossed with large toasted challah bread cubes, and homemade turkey stock. Season well.

Mom’s Mashed Potatoes

The Turkey. Refrigerate overnight uncovered to produce a golden crisp skin. Bring to room temperature before preparing for roasting. Then slather with butter and olive oil, fill the cavity with orange and lemon quarters, onion, garlic, sage, thyme, and rosemary, Season well with salt, pepper. Let rest sufficiently before carving. Turkey will continue to cook while resting so allow for that when checking temp with an instant read thermometer.

The Turkey Gravy It’s my Make Ahead Gravy recipe !

The Spiced Apple Pie

The Pumpkin Pie (Mix the filling the day before and refrigerate overnight.)

The Banana Cream Pie

This Banana Cream Pie is new to the line-up this year, but pretty sure it will make the cut! Recipe to come! Yum!

Happy Thanksgiving!

#Thanksgiving #Holidays #pies

1 note · View note

maiddegree71-blog · 5 years ago

Text

Skinnytaste Meal Plan (February 25-March 3)

posted February 23, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

Fish Florentine has been such a huge hit, I added it back on this weeks meal plan!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (2/25) B: Loaded Baked Omelet Muffins* (2) and a banana (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cucumbers (0) and Tzatziki *(0) D: Veggie Lasagna Stuffed Portobello Mushrooms (6) a green salad* (0) with 2 tbsp light Italian dressing (2)

Totals: Freestyle™ SP 15, Calories 921**

TUESDAY (2/26) B: Loaded Baked Omelet Muffins (2) and a pear (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cucumbers (0) and Tzatziki (0) D: Turkey Chili Taco Soup (0) with 2 tablespoons cheddar cheese (2), 1 tablespoon light sour cream (1) and 1 ounce avocado (1)

Totals: Freestyle™ SP 11, Calories 925**

WEDNESDAY (2/27) B: Loaded Baked Omelet Muffins (2) and a banana (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cubed cucumbers (0) and Skinny Tzatziki (0) D: LEFTOVER Turkey Chili Taco Soup (0) with 2 tablespoons cheddar cheese (2), 1 tablespoon light sour cream (1) and 1 ounce avocado (1)

Totals: Freestyle™ SP 11, Calories 934**

THURSDAY (2/28) B: Loaded Baked Omelet Muffins (2) and a pear (0) L: Easy Shredded Chicken Harissa (2) with ½ cup brown rice (3), 1 cup cubed cucumbers (0) and Skinny Tzatziki (0) D: Korean Beef Rice Bowls (10)

Totals: Freestyle™ SP 17, Calories 976**

FRIDAY (3/1) B: 1 cup plain nonfat Greek yogurt (0) with ½ cup sliced strawberries (0), 1 tablespoon chopped peanuts (2), and 1 teaspoon honey (1) L: Egg Tomato and Scallion Sandwich (4) and an apple (0) D: Fish Florentine (6)

Totals: Freestyle™ SP 13, Calories 885**

SATURDAY (3/2) B: Huevos Pericos (2) (recipe x 2) with 1 ounce avocado (1) L: Spicy California Shrimp Stack (5) D: DINNER OUT!

Totals: Freestyle™ SP 8, Calories 542**

SUNDAY (3/3) B: Low Fat Blueberry Scones (7) and an orange (0) L: Loaded “Nacho” Chicken Tostadas (5) D: Kale and Potato Soup with Turkey Sausage***(5)

Totals: Freestyle™ SP 17, Calories 809**

*Prep breakfast and lunch for the week Sunday night. Green salad includes 6 cups mixed greens, 2 scallions and ½ cup each: tomatoes, cucumber, carrots

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Freeze any leftover you/your family won’t eat

**google doc

Shopping List:

Produce

2 medium bananas

2 medium pears

1 medium apple

4 medium oranges

1 (8-ounce) container fresh strawberries

1 (6-ounce) container fresh blueberries

4 large portobella mushroom caps

1 small jalapeno

2 small and 3 large cucumbers

2 (10-ounce) bags/clamshells fresh baby spinach

3 small and 2 medium avocados

3 medium red potatoes

1 large head garlic

2 medium carrots

2 medium bunches scallions

2 large bunches Lacinato kale (or 8 cups pre-chopped)

1 (2-inch) piece fresh ginger

1 small bunch/container fresh chives

1 small bunch/container fresh dill

1 small bunch/container fresh basil

1 small bunch fresh cilantro (can sub 2 tablespoons scallions or chives in Tostadas, if desired)

1 small lemon

1 medium lime

1 (10-ounce) bag/clam shell mixed greens

1 small and 2 medium red bell pepper

3 medium and 2 large vine ripened tomatoes

1 small white onion

3 medium yellow onions

Meat, Poultry and Fish

1 small package center-cut bacon (can buy a few extra ounces of sausage to sub in Omelet muffins, if desired)

1 ½ pounds (3) boneless, skinless chicken breasts

1 1/3 pounds 99% lean ground turkey

1 pound 93% lean ground beef

14 ounces Italian chicken or turkey sausage

½ pound cooked shrimp (or ¾ pound raw)

1 ¼ pounds (4) thick, skinless white firm fish fillet (such as grouper, bass or halibut)

Grains*

1 small whole grain roll

1 small package all-purpose flour

1 small package tostada shells

1 large bag dry medium or short grain brown rice (or 6 1/3 cups pre-cooked)

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Cumin

Garlic powder

Mild Harissa sauce (I like Mina)

Light Italian dressing (or make your own with ingredients in list)

Low sodium taco seasoning

Reduced sodium soy sauce*

Crushed red pepper flakes

Gochujang

Sesame seeds

Sesame oil

Light or regular mayonnaise (I like Sir Kensington’s)

Adobo seasoning salt (can sub kosher salt in Huevos Pericos, if desired)

Unseasoned rice vinegar

Furikake (such as Eden Shake, or you can sub sesame seeds in Shrimp Stack, if desired)

Sriracha sauce

Honey

Vanilla extract

Dairy & Misc. Refrigerated Items

2 dozen large eggs

1 (8-ounce) bag shredded cheddar cheese

1 (8-ounce) bag reduced fat shredded Mexican blend cheese

1 small wedge Parmesan cheese

1 (15-ounce) container part-skim ricotta cheese

1 (8-ounce) bag part-skim shredded mozzarella cheese

1 (8-ounce) tub light sour cream

1 pint reduced fat buttermilk

1 small box butter

1 (17.6-ounce) container nonfat plain Greek yogurt (I like Fage)

1 (8-ounce) box 1/3 less fat cream cheese (I like Philadelphia)

1 pint half and half

Frozen

1 small box/bag chopped spinach (can sub 3 tablespoons chopped, cooked fresh spinach in Omelet Muffins, if desired)

Canned and Jarred

1 (10-ounce) can RoTel tomatoes with green chilies

1 (15-ounce) can corn (can sub frozen, if desired)

1 (15-ounce) no salt added kidney beans

1 (8-ounce) can tomato sauce

1 (16-ounce) can fat free refried beans

1 small jar marinara sauce

1 (15-ounce) can black beans

1 (2.25-ounce) can sliced black olives

1 (32-ounce) and 1 (48-ounce) carton reduced sodium chicken broth

Misc. Dry Goods

1 small box/bag light brown sugar

1 small package chopped peanuts

1 small box/bag granulated sugar

Baking soda

Baking powder

*You can sub gluten-free, if desired

posted February 23, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-february-25-march-3/

#read more #see more #check it out #interesting #learn more

0 notes

fifthnerve6-blog · 5 years ago

Text

Skinnytaste Meal Plan (May 20-May 26)

posted May 17, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and WW SmartPoints®.

Hi all! I am away in Italy this week, can’t wait to share my trip with you when I return but I didn’t forget you! On this plan there are options for BBQ/Potlucks on Saturday and Sunday, you may have to adjust the servings accordingly based on your needs with backyard parties and gatherings.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

THE DETAILS:

MONDAY (5/20) B: Loaded Baked Omelet Muffins (2) with 1 cup strawberries (0) L: Spiralized Greek Cucumber Salad with Lemon and Feta (7) D: Skinny Baked Broccoli Macaroni and Cheese (8) with a green salad (2)* Totals: Freestyle™ SP 19, Calories 868**

TUESDAY (5/21) B: Loaded Baked Omelet Muffins (2) with an orange (0) L: LEFTOVER Skinny Baked Broccoli Macaroni and Cheese (8) with 8 carrot sticks (0) D: Low Carb Chicken Enchilada Roll Ups (5) with Warm Mexican Corn Salad (4) Totals: Freestyle™ SP 19, Calories 940**

WEDNESDAY (5/22) B: Loaded Baked Omelet Muffins (2) with 1 cup strawberries (0) L: LEFTOVER Skinny Baked Broccoli Macaroni and Cheese (8) with 8 carrot sticks (0) D: Grilled Balsamic Steak with Tomatoes and Arugula (5)*** with Potato and Green Bean Salad (5)

Totals: Freestyle™ SP 20, Calories 914**

THURSDAY (5/23) B: Loaded Baked Omelet Muffins (2) with an orange (0) L: LEFTOVER Grilled Balsamic Steak with Tomatoes and Arugula (5) with Potato and Green Bean Salad (5) D: Grilled Cumin Spiced Pork Tenderloin (3) with Fiesta Bean Salad (4) Totals: Freestyle™ SP 19, Calories 1,092**

FRIDAY (5/24) B: 6 ounces Greek yogurt (0) with ½ cup mixed berries (0) 1 tablespoon chopped pecans (2) L: LEFTOVER Grilled Balsamic Steak with Tomatoes and Arugula (5)* with Potato and Green Bean Salad (5) D: Basil-Parmesan Salmon (3) with ¾ cup brown rice (5) and Roasted Asparagus (0) Totals: Freestyle™ SP 20, Calories 1,035**

SATURDAY (5/25) B: Whole Wheat Pancakes (5) with 1 tablespoon maple syrup (3) and 1 cup mixed berries (0) L: Naked Greek Feta-Zucchini Turkey Burgers (5) and Grilled Rainbow Peppers with Herb Cream Cheese (3) D: DINNER OUT!

Totals: Freestyle™ SP 16, Calories 623**

SUNDAY (5/26) B: Roasted Strawberry Banana Bread (3) and 1 cup cantaloupe (0) L: Chilled Italian Shrimp Tortellini Pasta Salad (6) D: Buffalo Turkey Cheeseburger with Blue Cheese Broccoli Slaw (8) with Low Carb Potato Salad (4)

Totals: Freestyle™ SP 21, Calories 1,087**

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc. **Green salad includes 4 cups mixed greens, 2 scallions, ½ cup each: tomatoes, cucumber, carrots, chickpeas and ½ cup light vinaigrette. ***Leave 2 servings of salad undressed (and put on the side) for leftovers Thurs/Fri.

**google doc

Shopping list:

Produce

1 large English cucumber

1 small cucumber

2 medium heads garlic

1 pound broccoli florets (or 1 [12-ounce] bag pre-cut)

1 medium head cauliflower

1 pound asparagus

1 (5-ounce) bag/clamshell mixed baby greens

1 (5-ounce) bag/clamshell baby arugula

1 small cantaloupe

1 large package baby rainbow peppers (you need 16)

1 small bag broccoli slaw

4 large ears of corn

1 pound green beans

3 ½ pounds (about 10) new potatoes

1 small bunch celery

1 small bunch carrots

2 medium oranges

2 medium lemons

3 medium bananas

1 small bunch/clamshell fresh dill

1 small bunch/clamshell fresh oregano

1 medium bunch/clamshell fresh basil

1 large bunch fresh cilantro

1 small bunch fresh Italian parsley

1 small bunch fresh chives

1 medium bunch scallions

1 (6-ounce) and 1 (12-ounce) container fresh berries (your choice)

2 (12-ounce) containers fresh strawberries

1 small (6-ounce) and 2 large (14-ounces each) zucchini

2 medium (5-ounce) Hass avocados

5 medium limes

1 medium green bell pepper

2 dry pints cherry or grape tomatoes

1 large vine-ripened tomato

1 large red onion

1 large yellow onion

Meat, Poultry and Fish

1 small package center-cut bacon

1 rotisserie chicken (or 10-ounces raw boneless, skinless chicken breast)

1 ½ pounds flank steak

1 pork tenderloin (about 18 ounces)

1 ¼ pounds (4) salmon fillets

2 ¼ pounds 93% lean ground turkey

2 pounds peeled and deveined jumbo shrimp

Grains*

1 (16-ounce) package elbows (high fiber, whole wheat or regular)

1 package seasoned whole wheat breadcrumbs

1 (8.8-ounce) package dry ricotta spinach tortellini (I like Dellalo)

1 package dry brown rice (or 3 cups pre-cooked)

1 package white whole wheat flour (I like King Arthur)

1 package all-purpose flour (can sub ¼ cup white whole wheat in Mac and Cheese, if desired)

1 package 100 calorie whole wheat burger buns (I like Martin’s)

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Light vinaigrette dressing (or make your own with ingredients in list)

Mexican hot chili powder

Cumin

Oregano

Chipotle chili powder

Chili powder

Light or regular mayonnaise (I like Sir Kensington)

Balsamic vinegar

Garlic powder

Paprika

Crushed red pepper flakes

Cinnamon

Vanilla extract

Pure maple syrup

Red wine vinegar

Franks Red Hot Sauce

Yellow mustard

Dairy & Misc. Refrigerated Items

Light bleu cheese dressing (or make your own)

2 dozen large eggs

1 (8-ounce) chunk feta cheese

1 (6 to 7-ounce) package reduced fat sliced cheddar cheese

1 (8-ounce) bag reduced fat shredded sharp cheddar cheese

1 (8-ounce) bag shredded Mexican blend or cheddar cheese

1 small package cotija cheese

1 small box butter

1 small wedge fresh Parmesan cheese

1 (8-ounce) block reduced fat cream cheese

1 (8-ounce) container sour cream (optional for Enchilada Roll Ups)

1 (8-ounce) container plain nonfat Greek yogurt

1 (1/2 gallon) container skim milk

Frozen

1 small package chopped spinach

Canned and Jarred

1 small jar pitted kalamata olives

1 small jar roasted red peppers

1 small jar unsweetened apple sauce

1 small jar capers

1 small jar dill pickles

2 (2.25-ounce) cans sliced black olives

2 (15-ounce) cans chickpeas

2 (15-ounce) cans black beans

1 small can/jar chipotle chilis in adobo

1 (32-ounce) carton reduced sodium chicken or vegetable broth

1 (28-ounce) can tomato sauce

Misc. Dry Goods

Baking powder

Baking soda

1 small package granulated sugar

1 small package brown sugar

1 small bag chopped pecans (you only need 1 Tbsp so you can buy from bulk bin, if desired)

*You can buy gluten free, if desired

posted May 17, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-may-20-may-26/

0 notes

tentbat8-blog · 5 years ago

Text

Skinnytaste Meal Plan (May 20-May 26)

posted May 17, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and WW SmartPoints®.

THE DETAILS:

Totals: Freestyle™ SP 20, Calories 914**

Totals: Freestyle™ SP 16, Calories 623**

Totals: Freestyle™ SP 21, Calories 1,087**

**google doc

Shopping list:

Produce

1 large English cucumber

1 small cucumber

2 medium heads garlic

1 pound broccoli florets (or 1 [12-ounce] bag pre-cut)

1 medium head cauliflower

1 pound asparagus

1 (5-ounce) bag/clamshell mixed baby greens

1 (5-ounce) bag/clamshell baby arugula

1 small cantaloupe

1 large package baby rainbow peppers (you need 16)

1 small bag broccoli slaw

4 large ears of corn

1 pound green beans

3 ½ pounds (about 10) new potatoes

1 small bunch celery

1 small bunch carrots

2 medium oranges

2 medium lemons

3 medium bananas

1 small bunch/clamshell fresh dill

1 small bunch/clamshell fresh oregano

1 medium bunch/clamshell fresh basil

1 large bunch fresh cilantro

1 small bunch fresh Italian parsley

1 small bunch fresh chives

1 medium bunch scallions

1 (6-ounce) and 1 (12-ounce) container fresh berries (your choice)

2 (12-ounce) containers fresh strawberries

1 small (6-ounce) and 2 large (14-ounces each) zucchini

2 medium (5-ounce) Hass avocados

5 medium limes

1 medium green bell pepper

2 dry pints cherry or grape tomatoes

1 large vine-ripened tomato

1 large red onion

1 large yellow onion

Meat, Poultry and Fish

1 small package center-cut bacon

1 rotisserie chicken (or 10-ounces raw boneless, skinless chicken breast)

1 ½ pounds flank steak

1 pork tenderloin (about 18 ounces)

1 ¼ pounds (4) salmon fillets

2 ¼ pounds 93% lean ground turkey

2 pounds peeled and deveined jumbo shrimp

Grains*

1 (16-ounce) package elbows (high fiber, whole wheat or regular)

1 package seasoned whole wheat breadcrumbs

1 (8.8-ounce) package dry ricotta spinach tortellini (I like Dellalo)

1 package dry brown rice (or 3 cups pre-cooked)

1 package white whole wheat flour (I like King Arthur)

1 package all-purpose flour (can sub ¼ cup white whole wheat in Mac and Cheese, if desired)

1 package 100 calorie whole wheat burger buns (I like Martin’s)

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Light vinaigrette dressing (or make your own with ingredients in list)

Mexican hot chili powder

Cumin

Oregano

Chipotle chili powder

Chili powder

Light or regular mayonnaise (I like Sir Kensington)

Balsamic vinegar

Garlic powder

Paprika

Crushed red pepper flakes

Cinnamon

Vanilla extract

Pure maple syrup

Red wine vinegar

Franks Red Hot Sauce

Yellow mustard

Dairy & Misc. Refrigerated Items

Light bleu cheese dressing (or make your own)

2 dozen large eggs

1 (8-ounce) chunk feta cheese

1 (6 to 7-ounce) package reduced fat sliced cheddar cheese

1 (8-ounce) bag reduced fat shredded sharp cheddar cheese

1 (8-ounce) bag shredded Mexican blend or cheddar cheese

1 small package cotija cheese

1 small box butter

1 small wedge fresh Parmesan cheese

1 (8-ounce) block reduced fat cream cheese

1 (8-ounce) container sour cream (optional for Enchilada Roll Ups)

1 (8-ounce) container plain nonfat Greek yogurt

1 (1/2 gallon) container skim milk

Frozen

1 small package chopped spinach

Canned and Jarred

1 small jar pitted kalamata olives

1 small jar roasted red peppers

1 small jar unsweetened apple sauce

1 small jar capers

1 small jar dill pickles

2 (2.25-ounce) cans sliced black olives

2 (15-ounce) cans chickpeas

2 (15-ounce) cans black beans

1 small can/jar chipotle chilis in adobo

1 (32-ounce) carton reduced sodium chicken or vegetable broth

1 (28-ounce) can tomato sauce

Misc. Dry Goods

Baking powder

Baking soda

1 small package granulated sugar

1 small package brown sugar

1 small bag chopped pecans (you only need 1 Tbsp so you can buy from bulk bin, if desired)

*You can buy gluten free, if desired

posted May 17, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-may-20-may-26/

0 notes

furmark6-blog · 6 years ago

Text

Celery & Chickpea Salad ♥

A captivating salad, a simple lemony mix of crunchy celery (extra points for celery with leaves!) and creamy chickpeas, held together with a touch of feta. Perfect for a light spring lunch or supper but also, garnished with tomato and avocado, makes an impressive platter for a potluck or dish to share. Very spring-y! Weight Watchers Friendly. Naturally Gluten Free.

Short story here. It was the day before Thanksgiving circa mid 2000s. I was up to my elbows in green beans and pie crust but took a break to check email. "Get it RIGHT!" shouted a local reader of Kitchen Parade, then still published in print in my hometown newspaper. "Your last recipe," she wrote, "called for a stalk of celery. Unless you mean the whole damn bunch, it's a celery rib not a celery stalk!" Okay, then. Happy Thanksgiving to you too, ma'am.

But she was right! So I thanked her for the correction and wished her a very happy Thanksgiving. (And also felt a real sadness for her, that on the day before Thanksgiving, my misuse of celery terms was top of mind.) Is it any wonder that all these years later, I still think of this woman every time I cut up a stalk – or wait, a rib – of celery. So just to be clear:

A STALK of CELERY That's the whole head, some times it's called a celery bunch.

A RIB of CELERY is one of the individual pieces you pull off a head or stalk or bunch of celery.

Except? Lots of food writers didn't get the same email! So it's common to find recipes, even in big magazines, that call for "2 stalks of celery" – it's a safe bet that unless the recipe is for something like Cream of Celery Soup, what's meant is "2 ribs of celery".

For the record, this salad calls for four ribs, not four stalks! Bonus points if the celery still has its leaves!

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 CELERY & CHICKPEA SALAD

Hands-on time: 25 minutes Time to table: 25 minutes Makes about 5 cups

To avoid a watery salad, rinse and drain the chickpeas before making the vinaigrette. But then do go ahead and mix up the vinaigrette, that way, the salad ingredients can be dropped right into the salad bowl to soak a bit while preparation continues. It's the small things, often!

LEMON VINAIGRETTE Zest of a lemon (don't skip this!) 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard or another good mustard 1 teaspoon honey 1 teaspoon minced garlic 2 tablespoons good olive oil Salt & pepper (be generous!)

SALAD STUFF 1 15-ounce (425g) can chickpeas, rinsed and drained 4 ribs celery, trimmed and sliced thin on the diagonal (about 300g) 1 cup celery leaves, chopped fine (or about 1/2 cup parsley works well too) 2 green onions, white and green parts both, chopped fine 2 ounces (57g) feta, crumbled

OTHER ADD-INS, OPTIONAL 1 ear corn (a nice summery addition, How to Cut Corn Off the Cob: Keeping All Ten Fingers, Capturing Every Delicious Kernel and Every Drop of Sweet Corn "Milk") Sun-dried tomatoes, minced Mini peppers, sliced thin

TOPPINGS, OPTIONAL Sunflower seeds Avocado slices, for garnish Tomato wedges, for garnish

LEMON VINAIGRETTE In a bowl large enough to hold the entire salad, whisk all ingredients except the olive oil, then whisk it in too until the vinaigrette begins to emulsify. Season to taste: do be generous, remember you're seasoning a lot of vegetables!

SALAD STUFF Prep the vegetables, stirring them into the Lemon Vinaigrette as they're prepped. Add any Add-Ins, then stir well. Transfer to a serving bowl or platter and sprinkle or garnish with any Toppings.

MAKE-AHEAD Definitely! Make the salad up to a day ahead, though if it were me, I would probably stir in a bit more feta right before serving, just to freshen it up a little.

ALANNA'S TIPS & KITCHEN NOTES NO CELERY LEAVES? Darn the grocery-store produce people! They chop off the tender celery leaves, they do tend to deteriorate first, even when the celery ribs themselves last for a long while in the fridge, especially when stored in their original bags. It's the reason I watch specially for celery bunches that still have their leaves, knowing that the bitter leaves will soon be on a salad plate! But don't stress if your celery has no leaves, BIG BAGS OF CELERY On occasion, I'll buy a sealed bag of celery from Sam's Club or Trader Joe's. This celery will never have leaves and it's good for cooking but really, isn't wonderful for fresh salads. To my taste, it's just not fresh enough. MELTING GARLIC To help the garlic to almost melt into salads, I've been grating cloves with a microplane, the same one I use for lemon zest. At first, I worried that the garlic flavor wouldn't wash off completely, ruining future lemon zest. So far, no problem! I do rinse it well just after grating the garlic though.

NUTRITION INFORMATION Per Cup: 164 Calories; 8g Tot Fat; 3g Sat Fat; 10mg Cholesterol; 373mg Sodium; 17g Carb; 4g Fiber; 3g Sugar; 5g Protein. WEIGHT WATCHERS WW Old Points 3, WW PointsPlus 4, WW SmartPoints 6, WW Freestyle 3 CALORIE COUNTERS 100-calorie serving = 2/3 cup (3g protein).

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 CELERY RECIPES

~ Celery & Apple Salad ~ ~ Celery Salad with Dates & Walnuts ~ ~ Cream of Celery Soup ~ ~ more celery recipes ~ from A Veggie Venture

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Green Beans with Basil Beet Röesti Acorn Squash Stuffed with Quinoa & Cherries Zucchini Mushroom Hominy Tacos () Cream of Dandelion Soup English Peas with Fresh Mint How to Cook Artichokes in the Microwave () Edamame in the Shell Greek Bread Salad with Toasted Pita Chips () Bourbon-Glazed Roasted Carrots Savory Muffins with Sweet Potato & Feta How To Steam Broccoli (Step-by-Step Photos) Kale Recipes Thomas the Tank Engine Vegetable Trains

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/2018/05/celery-chickpea-salad.html

0 notes

ladystylestores · 4 years ago

Text

7 Day Healthy Meal Plan (July 27-Aug 2)

posted July 25, 2020 by Gina

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Healthy Meal Plan

If you are a zucchini lover or gardener who has an abundance ready to pick–you will LOVE this weeks meal plan! (we are talking 4 and a half pounds!) Let me know which is your favorite!

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

youtube

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

MONDAY (7/27) B: Avocado Toast with Lemon and Kale (½ recipe) (8B 8G 8P) L: Chickpea Tuna Salad (0B 8G 0P) with 1 ½ cup romaine lettuce (0B 0G 0P) D: Late Summer Vegetable Enchilada Pie (6B 7G 6P) with Cilantro Lime Cauliflower “Rice” (recipe x 2) (1B 1G 1P) and 1 ounce avocado (1B 1G 3P)

Totals: WW Points 16B 25G 18P, Calories 926*

TUESDAY (7/28) B: 2 scrambled eggs (0B 4G 0P) with 1 slice whole grain toast (3B 3G 3P) and a peach (0B 0G 0P) L: Chickpea Tuna Salad (0B 8G 0P) with 1 ½ cup romaine lettuce (0B 0G 0P) D: LEFTOVER Late Summer Vegetable Enchilada Pie (6B 7G 6P) with Cilantro Lime Cauliflower “Rice” (recipe x 2) (1B 1G 1P) and 1 ounce avocado (1B 1G 3P)

Totals: WW Points 11B 24G 13P, Calories 940*

WEDNESDAY (7/29) B: PB + J Yogurt (6B 9G 6P) L: Chicken Waldorf Salad (3B 4G 3P) D: Rosemary Chicken Salad with Avocado and Bacon (recipe x 2) (10B 10G 10P) Totals: WW Points 19B 23G 19P, Calories 875*

THURSDAY (7/30) B: 2 scrambled eggs (0B 4G 0P) with 1 slice whole grain toast (3B 3G 3P) and a peach (0B 0G 0P) L: Chicken Waldorf Salad (3B 4G 3P) D: 2 Sausage Stuffed Zucchini Boats (9B 9G 7P) with a green salad** (1B 1G 1P) Totals: WW Points 16B 21G 14P, Calories 913*

FRIDAY (7/31) B: PB + J Yogurt (6B 9G 6P) L: Chicken Waldorf Salad (3B 4G 3P) D: Air Fryer Shrimp Sandwich with Tartar Sauce (7B 8G 7P) with Quick Cabbage Slaw (2B 2G 2P)

Totals: WW Points 18B 23G 18P, Calories 934*

SATURDAY (8/1) B: Chocolate Chip Zucchini Bread*** (5B 5G 5P) with 1 cup cantaloupe L: Asian Chopped Salad with Sesame Soy Vinaigrette (4B 7G 4P) D: ORDER IN!

Totals: WW Points 9B 12G 9P, Calories 432*

SUNDAY (8/2) B: Caramelized Onion, Red Pepper and Zucchini Frittata (2B 5G 2P) with a peach (0B 0G 0P) L: Turkey Club (recipe x 4) (7B 8G 7P) D: Mediterranean Boneless Pork Chops with Summer Veggies (6B 6G 6P) with Homemade Rice Pilaf (6B 6G 2P)

Totals: WW Points 21B 25G 17P, Calories 912*

**Green salad includes 6 cups mixed greens, ½ cup each: diced tomato, carrots, cucumber, and 2 scallions with ¼ cup light vinaigrette ***Freeze any leftover you/your family won’t eat.

*Google doc

Print Shopping List

Shopping List

Produce

1 small cantaloupe

1 medium Granny Smith apple

6 medium peaches

3 medium lemons

5 medium limes

¾ pounds red seedless grapes

1 small radish

2 small jalapenos

1 (1-inch) piece fresh ginger

1 large head garlic

2 medium ears of corn

1 small cucumber

4 ½ pounds (about 9 medium) zucchini

1 small yellow squash

2 medium carrots

1 small bunch celery

3 medium red bell peppers

1 medium yellow bell pepper

2 medium heads cauliflower (or 8 cups “riced”)

4 ounces sugar snap or snow peas

3 large (7-ounce) Hass avocados

2 small bunches scallions

1 small bunch/container fresh rosemary

1 small bunch/container fresh dill (can sub 1 tablespoon scallion greens in Tartar Sauce, if desired)

1 large bunch fresh cilantro

2 large heads Romaine lettuce

1 small head kale

1 small head green cabbage (use ½ head in Asian Salad instead of purple cabbage)

1 (5-ounce) bag/clamshell fresh baby spinach

1 (16-ounce) bag/clamshell fresh baby arugula

1 medium head butter lettuce

1 dry pint grape or cherry tomatoes

3 medium vine-ripened tomatoes

1 medium red onion

1 small and 1 medium yellow onion

1 medium white onion

Meat, Poultry and Fish

1 package center-cut bacon

¾ pound thinly sliced deli turkey breast (I like Boar’s Head)

14 ounces Italian chicken sausage

1 pound peeled and deveined jumbo shrimp

1 pound (4) boneless, skinless chicken thighs

1 large (about 10 ounces) boneless, skinless chicken breast

1 pound (8) thinly sliced center-cut boneless pork chops

Grains*

1 loaf whole grain sliced bread (I like Dave’s Killer Bread)

1 package 6-inch corn tortillas

1 package seasoned panko breadcrumbs

1 package whole wheat seasoned breadcrumbs

1 small package unbleached all-purpose flour

1 small package white whole wheat or whole wheat flour

1 package angel hair pasta

1 package 10-minute instant brown rice (such as Uncle Ben’s)

1 package 100 calorie whole wheat potato buns (I like Martin’s)

Condiments and Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Cumin

Red wine vinegar

Dijon mustard

Light mayonnaise

Light vinaigrette dressing (or make your own with ingredients in list)

Apple cider vinegar

Soy sauce*

Honey

Sesame oil

Sesame seeds

25% less sodium Montreal Chicken Seasoning

Oregano

Vanilla extract

Dairy & Misc. Refrigerated Items

1 dozen large eggs

1 small box butter

1 (16-ounce) bag reduced fat Mexican cheese blend

1 (8-ounce) bag part-skim mozzarella cheese (I like Polly-O)

1 medium wedge fresh Parmesan cheese

1 (17.5-ounce) container nonfat plain Greek yogurt

1 small tub light sour cream

1 small package crumbled feta cheese

Frozen

1 small package shelled edamame

Canned and Jarred

1 small jar unsweetened apple sauce

1 jar marinara sauce (or ingredients to make your own)

1 (15-ounce) can chickpeas

1 (15-ounce) can black or pinto beans

1 (6-ounce) can wild albacore tuna (I like American Tuna)

1 small jar capers

1 small jar pitted Kalamata olives

1 small jar dill pickles

1 small jar reduced sugar grape jelly

1 small jar reduced fat peanut butter

1 (32-ounce) carton regular or low sodium chicken broth

1 (28-ounce) can whole tomatoes

Misc. Dry Goods

1 small package chia seeds

1 small package chopped pecans or walnuts

1 small package unsalted peanuts

1 package chocolate chips

Baking soda

1 small package brown sugar

1 small package dried ancho chilies (you need 2-3)

*You can buy gluten free, if desired.

Print Shopping List

posted July 25, 2020 by Gina

Source link

قالب وردپرس

from World Wide News https://ift.tt/3jA0N8Z

#World Wide News

0 notes

bestofrepices · 5 years ago

Text

Skinnytaste Meal Plan (March 25-March 31)

posted March 23, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle SmartPoints®.

I am so exited for Spring and all the seasonal vegetables that will start being available to us! Every week, I will be adding more seasonal recipes to the list, but you can also see my Spring Recipes here for inspiration.

(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)

THE DETAILS:

MONDAY (3/25) B: Yogurt Waffles* (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: Asparagus, Egg and Bacon Salad with Dijon Vinaigrette* (3) D: Chickpea Tomato Soup (1) with Easy Garlic Knots (2)

Totals: Freestyle SP 13, Calories 810**

TUESDAY (3/26) B: Yogurt Waffles (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: LEFTOVER Chickpea Tomato Soup (1) with Easy Garlic Knots (2) D: Easy Crock Pot Chicken and Black Bean Taco Salad (6)

Totals: Freestyle SP 16, Calories 881**

WEDNESDAY (3/27) B: Yogurt Waffles (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: LEFTOVER Chickpea Tomato Soup (1) with Easy Garlic Knots (2) D: Skinny Salisbury Steak with Mushroom Gravy (5) with Creamy Cauliflower Puree (1) (Recipe x 2)

Totals: Freestyle SP 16, Calories 889**

THURSDAY (3/28) B: Yogurt Waffles (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: Chopped Salad with Shrimp, Blue Cheese and Bacon*** (7) D: LEFTOVER Skinny Salisbury Steak with Mushroom Gravy (5) with Creamy Cauliflower Puree (1)

Totals: Freestyle SP 20, Calories 965**

FRIDAY (3/29) B: 2 hard-boiled eggs (0) with a pear (0) L: Chopped Salad with Shrimp, Blue Cheese and Bacon (7) D: Skillet Fish Fillet with Tomatoes, White Wine and Capers (2) (Recipe x 2) with ¾ cup brown rice (5) and Roasted Asparagus (0)

Totals: Freestyle SP 14, Calories 1,069**

SATURDAY (3/30) B: Turkey Sausage Patties From Scratch (3) with Red Pepper Egg-In-A-Hole (0) L: Rosemary Chicken Salad with Avocado and Bacon (10) (Recipe x 2) D: DINNER OUT!

Totals: Freestyle SP 13, Calories 595**

SUNDAY (3/31) B: Roasted Strawberry Banana Bread (3) with 1 cup plain yogurt (0) with 1 teaspoon honey (1) L: 1 ¼ cup Baked Potato Soup (7) D: 5 Asian Turkey Meatballs with Gochujang Glaze (6) with ¾ cup brown rice (5) and Asian Cabbage Mango Slaw (1)

Totals: Freestyle SP 23, Calories 919**

*Prep salad and waffles (freeze for the week) Sunday night, if desired.

***Prep Wednesday night, if desired.

**google doc

Print Shopping List

Shopping List:

Produce

2 large heads garlic

1 (1-pound) clamshell fresh strawberries

2 (6-ounce) clamshells fresh berries (your choice)

1 ¾ pounds fresh asparagus

1 small bunch/container fresh rosemary

3 medium ripe bananas

2 medium russet potatoes

2 large head romaine lettuce

1 underripe medium mango

1 large bunch scallions

1 small bunch/container fresh chives

1 small bunch fresh cilantro

1 small jalapeno

1 medium pear (any variety)

1 small (1-pound) and 2 medium (24-ounces each) heads cauliflower

3 small (4-ounce) and 1 medium (5-ounce) Hass avocados

1 medium red bell pepper

2 medium limes

1 medium lemon

1 (3-inch) piece fresh ginger

½ pound white mushrooms (whole or pre-sliced)

½ small head purple or green cabbage

2 medium carrots

1 small bunch celery

1 small bunch fresh Italian parsley (can sub 1 tablespoon basil on Garlic Knots, if desired)

1 (5-ounce) bag fresh baby spinach

1 small bunch/bag fresh baby arugula or watercress

1 dry pint cherry tomatoes

1 small bunch/container fresh basil

1 small and 1 medium yellow onion

1 small red onion

1 small head Butter (or Bibb) lettuce

1 medium ear of corn (can sub roasted frozen or canned, if desired)

Meat, Poultry and Fish

1 (12-ounce) package center-cut bacon

1 pound (2) boneless, skinless chicken breasts

1 ½ pounds (4) fish filets such as Fluke, Flounder, Halibut

3 pounds 93% lean ground turkey

1 pound (4) boneless, skinless chicken thighs

1 pound 93% lean ground beef

½ pound peeled and deveined shrimp

Grains*

1 package all-purpose unbleached or whole white wheat flour

1 medium package dry brown rice (or 6 cups pre-cooked)

1 small package plain breadcrumbs

1 small package plain panko breadcrumbs

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Dijon mustard

Red wine vinegar

Bay leaves

Vanilla extract

Cumin

Worcestershire sauce

Reduced sodium taco seasoning

Unseasoned rice vinegar

Reduced sodium soy sauce*

Sesame oil

Black and/or white sesame seeds

Fennel seed

Paprika

Nutmeg

Honey

Gochujang

Pure maple syrup

Mustard powder

Dairy & Misc. Refrigerated Items

1 18-pack large eggs

1 pint 1% buttermilk

1 small wedge fresh parmesan cheese

1 small box butter

1 small tub whipped butter (can sub regular butter in Cauliflower Puree and Skillet Fish, if desired)

1 (8-ounce) tub light sour cream

1 (8-ounce) bag shredded reduced fat Mexican blend or sharp cheddar cheese

1 (32-ounce) container unsweetened almond milk (can buy a larger container of reduced fat milk and sub 1 ¼ cup in waffles, if desired)

1 (12-ounce) bottle 1% reduced fat milk

1 (5.3-ounce) plus 1 (32-ounce) container plain nonfat yogurt (I like Stonyfield)

2 (6-ounce) containers nonfat plain Greek yogurt (I like Fage or Stonyfield)

1 small package gorgonzola or blue cheese

Canned and Jarred

2 (15-ounce) cans chickpeas

1 (28-ounce) can crushed tomatoes (I like Tutturosso)

1 (15-ounce) can black beans

1 small jar chunky salsa

1 small jar marinara sauce

1 small jar capers

1 (32-ounce) carton beef broth

1 (48-ounce) carton reduced sodium chicken broth

1 (5.3-ounce) tube or (6-ounce) can tomato paste

1 small jar unsweetened apple sauce

Misc. Dry Goods

Baking powder

Baking soda

1 bottle white wine (whatever you drink)

1 small package raw sugar

1 small box light brown sugar

*You can sub gluten-free, if desired

Print Shopping List

posted March 23, 2019 by Gina

The post Skinnytaste Meal Plan (March 25-March 31) appeared first on All Repices.

from WordPress https://ift.tt/2RMWbjN via IFTTT

#IFTTT #WordPress

0 notes

bharatiyamedia-blog · 5 years ago

Text

9 Recipes to Maintain Your Kitchen Cool This Summer season – LifeSavvy

http://tinyurl.com/y38w954s Rawpixel.com/Shutterstock When stunning summer season days are upon us, avoiding cranking up the range retains your house cooler. So, listed here are some recipes to maintain you (and your kitchen) from roasting. These tasty recipes are certain to maintain you cool this summer season. Some require somewhat time on the range, however you may put together them the night time earlier than (when it’s cooler) and luxuriate in them chilled from the fridge the subsequent day. Chilly Soups Simply because it’s summer season, doesn’t imply soup season has to finish. There are many chilly soup choices on the market. Listed below are just a few favorites. Gazpacho Should you’ve by no means had it earlier than, gazpacho is a relaxing vegetable-based soup, excellent for contemporary backyard veggies (together with these you picked up on the farmer’s market). Not solely does it make an important meal by itself, however you may also serve it as a aspect dish or an appetizer. All you want is a blender, a fridge, and a few contemporary veggies. Right here’s a simple recipe for gazpacho—tweak it with your personal vegetable favorites. Peel, after which minimize up four giant tomatoes (slicing them into quarters is nice—they don’t must be finely diced). Scrape out the seeds earlier than sticking them within the blender. Add about 1 cup of chopped onion; 2 tbsp every of contemporary parsley and olive oil; 1 tbsp every of lemon juice and salt; 1 cup of vegetable inventory, and a pair of peeled cloves of minced garlic. Mix these elements till they’re easy. Pour the mixing puree right into a dish with a lid, after which stir in a further 1/2 cup every of diced tomatoes, diced cucumber, diced crimson pepper, and diced crimson onion. Put the lid on and chill within the fridge till it’s time to eat! Should you discover you want this straightforward recipe, you’ll be excited to know gazpacho is a well-liked dish, and there are a whole bunch of variant recipes on-line you may strive. Melon Soup There are melon soups of every kind. Some are meant for winter, whereas others are excellent for summer season. Watermelon, after all, makes an important melon soup, however this recipe is for a cooling and refreshing cantaloupe soup. Start by peeling and seeding 1 cantaloupe. Dice it and place it in your meals processor. Add 1/2 cup of orange juice and mix till easy. Put the puree in a bowl; add 1 tbsp of lemon juice, 1/four tsp of cinnamon, and 1-1/2 cups of orange juice. Stir and refrigerate. Whereas cantaloupe is a staple for summer season soups, you’ll find recipes with every kind of variations, like three melon soups, soups that incorporate mint and cucumber, and extra. Salads Salad is a simple summer season possibility. You’ll be able to modify the serving measurement to make it a full meal or a aspect to enhance one of many different recipes we’ve given you. Fruit and Rooster Salads Salads don’t must be all-veggies, all-the-time. Try any restaurant menu in the course of the summer season, and also you’re certain to see salads containing issues like blueberries and strawberries, and infrequently with some meat within the combine, as effectively. There’s a trick to creating a correct fruit-enhanced salad, although. Whereas this isn’t a step-by-step recipe, listed here are some issues to remember when including fruit to your salad: Go meatless or use mellow-flavored meat (like hen) that goes effectively with fruit flavors. Tomatoes are fruit, however they don’t are likely to style all that nice with different fruits. Exchange issues like tomatoes, carrots, and cucumbers with additional fruit, nuts, or seeds. Dried fruit can be good in salads. Use the suitable dressing. Ranch is somewhat too thick for a fruit-enhanced salad. As a substitute, use a pleasant balsamic or fruit French dressing. Once more, in the event you discover you want this type of salad, there’s no scarcity of recipes floating round. Recent Veggie Salads pamuk/Shutterstock If old style veggie salads are extra your factor, begin experimenting with extra greens. Fiber-rich veggies—like broccoli, cauliflower, and bell peppers—extra simply fill you up (with or with out meat) if eating on salad alone. If you’d like some additional crunch (as if these cruciferous veggies we already talked about weren’t crunchy sufficient), take into account including some nuts or sunflower seeds as an alternative of bacon bits or croutons. Nuts and seeds offer you an additional protein increase and a few extra power. Sandwiches Summer season is the time for grilled burgers and sizzling canines, however generally, it’s too sizzling to face exterior over the grill. On the most well liked days, take into account these simple sandwiches, which don’t require a lot warmth (and, in the event that they do, you may prep the night time earlier than). Rooster Salad Sandwich There’s no have to prepare dinner any hen to make a hen salad sandwich. Decide up a rotisserie hen or purchase some canned (it’s not as unhealthy because it sounds). Take away the pores and skin from the rotisserie hen and chop it up. Place it in a bowl sufficiently big so as to add the remainder of the elements. Add 1/2 cup every of diced celery and mayo (your selection as to which sort), and 1/three cup of diced onion. Some individuals add carrots, others add black olives, and there are even others who add diced apples. Season with 1 tsp every of granulated garlic and salt. Add a pinch of paprika and pepper to style. Combine all of it up and unfold it in your chosen bread. You’ll be able to throw on some lettuce, tomato, or different garnishments of your selection. Rooster salad sandwiches are a traditional summer season lunch staple and provide a great chunk of protein too. Egg Salad Sandwich This recipe requires somewhat range time—simply sufficient to laborious boil some eggs on the stovetop. After that, it’s all about cool summer season sandwiches. To make 4 egg salad sandwiches, right here’s what you want to do. Chop up 6 hard-boiled eggs and put them apart. In a bowl, combine 1 tbsp every of lemon juice and mustard, 1/four cup of mayo, and 1 tsp every of salt and pepper. Combine within the eggs, 1/2 cup of chopped celery, and 1/four cup of chopped inexperienced onion. As soon as it’s all blended, put it in your favourite bread, and luxuriate in. You’ll be able to simply tweak the flavour by utilizing totally different mustards or including extra seasonings. Cucumber Sandwich Having a pool occasion? Having fun with some iced solar tea? Cucumber sandwiches are the proper finger meals to maintain you cool. You may make a tasty cucumber sandwich with 4 easy elements. Combine one packet of ranch dressing combine with one packet of cream cheese. Smear it in your selection of bread (rye works splendidly). Slice some cucumber (the thinner, the higher) and put it on the smeared bread. Reduce the sandwiches into bite-size parts. If you’d like extra management over the flavour profile, you may skip the ranch dressing and add in your personal dill or different seasonings. Sides Whilst you in all probability gained’t wish to fill your self up on a sizzling day, you continue to may desire a aspect to go together with your fruit salad or one thing cool alongside your grilled burger. Listed below are a few simple aspect recipes that can assist you keep chilled in the course of the summer season. Potato Salad Whilst you’ll have to boil some potatoes for this, letting your tater salad sit within the fridge in a single day will assist the flavors meld collectively. You may make a classic-style potato salad with solely 4 elements. This recipe yields sufficient for six individuals. Cube and boil three lbs. of Yukon gold potatoes. It ought to take about 5 to 10 minutes for them to be prepared. Drain the boiled potatoes and put them in a big mixing bowl. Add 1 cup of bitter cream, 1/four cup of mayo, four diced inexperienced onions, and salt and pepper to style. Combine it and refrigerate for at the very least one hour earlier than serving. As with most of our summer season staples, there’s loads of room for variation. Should you’re in search of an additional taste punch, combine in some bacon—a go-to selection in lots of in style potato salad recipes. Pasta Salad That is one other occasion the place you’ll have to warmth the stovetop somewhat, however most noodles take below 10 minutes to be al dente. This simple pasta salad recipe makes sufficient to share at a potluck or bonfire. Cook dinner 1 lb. of pasta (spirals and bowties work nice). Rinse the pasta in chilly water, after which put it in a serving bowl. Add three small peppers (one every of yellow, crimson, and orange) with the seeds eliminated and diced; 1 chopped cucumber; 1 jar of drained and chopped artichoke hearts; 1 pint of halved cherry tomatoes; 1/three cup of finely chopped basil; 1 cup every of feta cheese and balsamic dressing; salt and pepper to style and blend. Refrigerate earlier than serving. Pasta salads are a pleasant addition to summer season meals and an important take-some-leftovers-to-work possibility. You get the filling pasta expertise in a cool, summer-friendly package deal. With these easy recipes, you may hold the warmth out of your kitchen and keep cool this summer season, whereas nonetheless having fun with some scrumptious meals. !function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?n.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;t.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,document,'script','https://connect.facebook.net/en_US/fbevents.js');fbq('init','267914477473431');fbq('track','PageView'); Source link

0 notes

appletable80-blog · 5 years ago

Text

Grilled Mixed Vegetables

Grilled vegetables should be a staple meal in every household if we do say so ourselves. It may sound like a bold claim on the way one could/should eat, but we have our reasons for expressing our love of veggies. First off, vegetables contain abundant and necessary vitamins and minerals, and our version of eating at home is more than meat and potatoes. And why on the grill? Well, the heat from the embers slowly caramelizes the natural sugars in the vegetables, making for a flavor transformation that makes even children ask for more – grilled Brussels sprouts anyone?

What we are suggesting to grill here is zucchini, red onion, cherry tomatoes, mushrooms and pepper, and they really are all wonderful vegetables! But maybe these ingredients are not in season and other enticing vegetables are. When you shop at a local farmers market, or have your own patch of garden, you will be in the know as to what is currently ripe and ready for plucking. During the summer, veggies are aplenty all season long. From asparagus to eggplant, Romaine lettuce to generous size Portobellos and every color of carrot in between, there is no way to go wrong with grilling mixed vegetables. Keep in mind that cooking time will vary based on the seasonal ingredients you choose.

Keep dinner on the plant-based side and indulge in a batch of perfectly baked herb parsnip fries or add a hint of protein in the form of BBQ chicken and bacon skewers, both options are incredibly tasty.

Serves: 4Prep: 20 minCook: 10 min

Values are per portion. These are for information only & are not meant to be exact calculations.

Add to Meal Plan

Ingredients

2 zucchinis, sliced

1 red onion, quartered

8 oz. cherry or grape tomatoes

8 oz. mushrooms

1 to 2 bell peppers, cut into large slices

1 tbsp. fresh rosemary, minced

2 tbsp. fresh parsley, minced

1 tbsp. garlic flakes

1/4 cup olive oil

2 tbsp. fresh lemon juice

Sea salt and freshly ground black pepper

Preparation

Preheat grill to medium heat.

In a bowl combine the rosemary, parsley, garlic, olive oil, lemon juice, and season generously with sea salt and freshly ground black pepper.

Place all the vegetables in a large bowl and drizzle with the olive oil mixture.

Gently toss everything until well coated.

Place the vegetables directly on the grill or in a grilling basket, and cook until nicely charred and soft, about 4 to 5 minutes.

Serve topped with fresh parsley.

P.S. Have a look at Paleo Restart, our 30-day program. It has the tools to let you reset your body, lose weight and start feeling great.

+ The Paleo Leap Meal Planner is now also available. Put your meal planning on autopilot!

Source: https://paleoleap.com/grilled-mixed-vegetables/

0 notes

recesspizza40-blog · 5 years ago

Text

Skinnytaste Meal Plan (March 11-March 17)

posted March 9, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

I am working on new breakfast recipes for next week, I have a waffle recipe I am excited to share soon! Let me know if you have any requests, I am always open to ideas.

THE DETAILS:

MONDAY (3/11) B: Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins* (5) with a banana (0) L: Chickpea Avocado Salad *(3) and an apple (0) D: Carrot Ginger Soup (3) with 2 Easy Garlic Knots (4)

Totals: Freestyle™ SP 15, Calories 879**

TUESDAY (3/12) B: Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins (5) with a pear (0) L: Chickpea Avocado Salad (3) and an apple (0) D: Turkey Taco Spaghetti Squash Boats (4) with 1 ounce avocado (1) Totals: Freestyle™ SP 12, Calories 845**

WEDNESDAY (3/13) B: Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins (5) with a banana (0) L: LEFTOVER Turkey Taco Spaghetti Squash Boats (4) with 1 ounce avocado (1) D: Broccoli and Cheese Stuffed Chicken (4) with a 1 ½ cups mixed greens (0), 5 cherry tomatoes (0) and 1 tablespoon light balsamic vinaigrette (1)

Totals: Freestyle™ SP 14, Calories 997**

THURSDAY (3/14) B: Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins (5) with a pear (0) L: LEFTOVER Turkey Taco Spaghetti Squash Boats (4) with 1 ounce avocado (1) D: Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach (9) Totals: Freestyle™ SP 18, Calories 870**

FRIDAY (3/15) B: Greek Yogurt with Berries, Nuts and Honey (5) L: Orange and Arugula Salad with Red Onion and Gorgonzola (4) with a 2 ounce multigrain roll (3) D: Sheet Pan Teriyaki Salmon and Vegetables (4) (Recipe x 2) Totals: Freestyle™ SP 16, Calories 903**

SATURDAY (3/16) B: Breakfast BLT Salad (4) (Recipe x 2) L: Baked Buffalo Chicken Nuggets (2) and 8 baby carrots (0) with ¼ cup Low Fat Creamy Blue Cheese Dressing (3) D: DINNER OUT!

Totals: Freestyle™ SP 9, Calories 627**

SUNDAY (3/17) B: Bell Pepper and Potato Frittata (1) with 1 cup mixed berries (0) L: Sweet Potato Irish Nachos (10) D: Instant Pot Corned Beef and Cabbage (5) with Creamy Cauliflower Mash with Kale (2) Totals: Freestyle™ SP 18, Calories 927**

*Freeze any muffins you or your family won’t eat. Prep muffins and salad Sunday night, if desired. **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**Google Doc

Shopping List:

Produce

2 medium bananas

2 medium pears (any variety)

2 medium apples (any variety)

1 small orange

3 small (1 ½ pounds each) spaghetti squash

1 medium (7-ounce) Yukon Gold potato

1 ¾ pounds (4 medium) sweet potatoes

1 medium head cabbage

1 large head cauliflower

1 (1-pound) butternut squash

3 medium bunches Lacinato kale

1 large bag mini rainbow peppers

1 small cucumber

2 pounds baby carrots

2 pounds broccoli florets (or 6 cups pre-cut)

3 medium carrots

1 small bunch celery

1 (10-ounce) bag/clamshell mixed greens

1 large shallot

2 medium heads garlic

1 medium lemon

1 large bunch scallions

1 (3-inch) piece ginger

1 small bunch cilantro

1 (6-ounce) clamshell fresh blueberries

1 (1-pound) clamshell fresh strawberries

1 (6-ounce) clamshell fresh blackberries or raspberries

1 small red onion

1 small head romaine lettuce

1 (10-ounce) bag/clamshell baby spinach and arugula mix

1 small bunch fresh Italian parsley

2 large (6-ounce) Hass avocados

1 small bunch/container fresh sage (can sub parsley in Butternut Pasta, if desired)

1 large green bell pepper

1 small red bell pepper

1 small jalapeno

1 small bunch/container fresh chives (can sub parsley or scallion greens for garnish in Carrot

Soup, if desired)

2 dry pints grape or cherry tomatoes

1 small and 1 large white onion

1 small and 1 large vine-ripened tomato

3 small limes

Meat, Poultry and Fish

1 pound 93% ground turkey

2 pounds (8) thin chicken breast cutlets

1 pound (4) wild salmon fillets

2 pounds trimmed, lean corned beef brisket

11 ounces (4 links) spicy Italian chicken sausage

1 package center-cut bacon

1 pound boneless, skinless chicken breasts

Grains*

1 package quick oats

1 small bag all-purpose flour

1 container whole wheat seasoned breadcrumbs

1 small package panko breadcrumbs

1 package short pasta (such as gemelli, casarecce or penne)

1 small multigrain roll

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Black pepper

Balsamic vinegar

Honey

Coconut or canola oil

Vanilla extract

Unfiltered apple cider vinegar (I like Braggs)

Garlic powder

Cumin

Chili powder

Paprika

Oregano

Light balsamic vinaigrette (or make your own with ingredients in list)

Sesame oil

Reduced sodium soy sauce*

Toasted sesame seeds

Unseasoned rice vinegar

Red wine vinegar

White wine vinegar

Light mayonnaise

Franks RedHot Sauce

Cayenne

Bay leaves

Whole peppercorns

Dairy & Misc. Refrigerated Items

1 package blue cheese

1 box unsalted butter

1 tub whipped butter (can sub unsalted butter with a pinch of salt in Butternut Pasta, if desired)

1 pint liquid egg whites

1 dozen large eggs

1 (8-ounce) container unsweetened almond milk

1 (8-ounce) container skim milk

1 small wedge fresh Parmesan cheese

1 (32-ounce) container plain nonfat Greek yogurt (I like Fage or Stonyfield)

1 (8-ounce) tub light sour cream

1 (8-ounce) bag reduced fat shredded Mexican cheese blend

1 (8-ounce) bag reduced fat Pepper Jack cheese (can sub ½ cup Mexican blend in Irish Nachos, if desired)

1 (8-ounce) block sharp cheddar cheese

Frozen

Canned and Jarred

1 small jar unsweetened apple sauce

1 (15-ounce) can chickpeas

1 (32-ounce) carton reduced sodium vegetable broth

1 (8-ounce) can tomato sauce

1 small jar salsa

1 small jar pickled jalapenos

1 (2.25-ounce) can sliced black olives (optional for Sweet Potato Nachos)

Misc. Dry Goods

1 small package brown sugar

Baking powder

Baking soda

1 small bag chopped walnuts (or pecans)

*You can sub gluten-free, if desired

posted March 9, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-march-11-march-17/

0 notes