#that brown sauce with the onions in it is FABULOUS

[diabetesinsider]

Chunky Cream of Mushroom Soup

Chunky cream of mushroom soup...it can't be...or can it...give this a try and find out. The cheese melts into the roux - fabulous. It's warming, filling, and too good to leave any for the next day but it is great with a can of cannellini beans (drained) mixed in with the left over soup and maybe a little thinning of the soup base with more milk. For the leftovers, just heat the soup in a non-stick fry pan and it's lovely again, too - I promise...

oil

1 c. celery, sliced thin into crescents

6 c. mushrooms, sliced

1 c. onions, sliced into crescents

4 t. margarine

3 T. whole wheat flour

1/2 t. garlic powder

1/4 t. black pepper

1/4 t. thyme, dried, powdered

1 1/2 c. vegetable broth

2 c. half and half or whole milk

1 T. soy sauce

1/2 c. smokey goat gouda, chopped into pea sized pieces

In a massively large fry pan, saute celery and onion until just becoming caramelized. Add mushrooms which will cook up quickly with the celery/onions. In a separate non-stick fry pan, add margarine and flour stirring to brown the flour. Add the garlic powder, pepper, thyme stirring well to mix in. Stir in vegetable broth whisking vigorously to break up the lumps, add soy sauce and milk slowly. Once the roux (sauce) is sans lumps, add the gouda in a few pieces at a time until it is melted again stirring vigorously. Then pour this onto the celery/onion/mushroom caramelized vegetables tossing well. Thin the sauce if you prefer but it's great thick or thin.

When I’m not thinking up new ways to enjoy mushrooms, I’m sewing bacon with fried egg aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or, I’m knitting slouch hats and stocking caps from thrifted upcycled yarn for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop, www.etsy.com/shop/yesdesigns , where they hand make and sell all cotton knickers with handy cell pocket in front.

My older daughter has an online shop, www.etsy.com/shop/wildwovenwomen, where she designs and knits scarves and afghans from upcycled recycled yarns.

[ronniefein]

Follow me on Instagram @RonnieVFein

Brisket Wings

I don’t wait for Superbowl to serve chicken-wings. They’re one of our favorite foods to eat and are a regular item for dinner.

I make wings in all sorts of ways, with all sorts of seasonings and all levels of sweetness and spiciness. I’ve made them Korean style and Jewish style and East India style.

Recently I made some “brisket wings.”

What?

Here’s what I mean — I recently made brisket, which I slow-cook to tenderness and then light up our outside grill to cook it Texas-style. I use any one of a number of BBQ sauces I’ve developed over the years. BBQ sauce helps the meat come out with those fabulous crispy edges and burnt ends. (During colder months I use the oven broiler.)

I had some of the brisket sauce leftover so I decided to use it for some wings.

PERFECT!

This is a universal sauce! I have since even slathered some on top of some hamburgers, for extra burger goodness.

Here’s the recipe. I cooked the wings on a medium grill (lightly coat them with vegetable oil first), and then, after about 12-15 minutes, coat them with some sauce and cook them until crispy and done.

These wings would be terrific for Father’s Day!

BARBECUE SAUCE FOR BRISKET, WINGS AND MORE

2 tablespoons olive oil

1 medium onion, finely chopped

1 medium clove garlic, chopped

1 teaspoon finely chopped chili pepper

2 cups ketchup

1/2 cup orange marmalade

1/2 cup cold brewed coffee

1/4 cup honey

1/2 cup Balsamic vinegar

1/2 cup brown sugar

pinch of ground cloves

Pour the olive oil into a saucepan over medium heat. Add the onion and cook for about 2 minutes or until slightly softened. Add the garlic and chili pepper and cook briefly. Add the ketchup, marmalade, coffee, honey, Balsamic vinegar, brown sugar and cloves and stir to blend them. Bring the mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 12-15 minutes or until thick.

Makes about 2-1/2 cups

[nancypullen]

Fabulous Friday

Today was a fantastic day.  My sister came to town. We have so much fun together, we laugh ourselves silly, and we just get each other.  Gosh, that’s good for my soul.  We tried to take selfie.

Our hair is telling you that it was a rainy day.  The McGlaughn girl hair is more reliable than doppler radar.  My Twinkie colored hair (half yellow, half white) is the bane of my existence, but I’m determined to see it through. I’m a granny, don’t judge me.  Look at my lovely sister. She’s always had flawless skin, ringlets, and an adventurous soul.  She’s what you’d call a once-in-a-lifetime woman. Unsinkable. Anywayyyy, today has apparently been all about FOOD.  I feel like I never want to eat again.  We had lunch at Earth Tones Cafe and gobbled up their Chesapeake Artichoke Bagel. It’s an open-faced toasted bagel topped with a mixture of artichoke hearts, spinach, cream cheese, mozzarella, parm, red pepper flakes, and Old Bay seasoning.  Holy Cow.  Earth Tones is a vegan cafe but this did not feel like a healthy choice....delicious, yes, but probably not on the American Heart Associations recommended list.  We made a couple of stops around town and our final stop was Craft Bakery because Mickey had asked me to bring him one of their maple-vanilla lattes.  Well, who goes into a bakery and just buys coffee? Not this girl. Two toffee bars, two blackout cookies, and one brown sugar and cinnamon pop-tart later, we left.  I tell myself that I only buy baked goods as decor.  I love having a few things under this cake dome, just because it’s pretty.

That doesn’t explain why there’s a blackout cookie missing.  I won’t touch the toffee bars or the pop-tart but those deep chocolate cookies with a sprinkle of sea salt....they call to me. I wish she’d stop making  them.  My thighs can’t take it.   That said, my thighs walked me right up the steps to the Culinary Arts  Center to collect the bowl I painted a couple of weeks ago.  I’d participated in a fundraiser by paying to paint a bowl, and part of the price included a container of soup from Shore Gourmet when I picked up my bowl.  The bowls had been fired and I ran by to get mine.  My bowl turned out okay (I didn’t have enough time!) but I’m very pleased with the soup I chose.  Perfect for these chilly, wet days.

YUM! After the tasty lunch and that chocolate cookie, I figured I’d better make a veggie heavy dinner.  Taco bowls with cauliflower rice!  My stovetop was busy. Black beans simmered with onion, salt, cumin, a couple splashes of hot sauce, and a little water, cauliflower rice in a skillet sautéing with a sprinkle of salt and a blast of chili powder (fresh cilantro would is perfect in this, but I didn’t have any handy), and another skillet with lean ground turkey seasoned with all the taco spices.

Add some veggies and it’s a tasty bowl!

This is one of my favorite quick dinners - full of flavor and checks most boxes for a healthy dinner meal.  Bonus, there’s usually enough left for lunch. Thankfully, tomorrow morning we’re scheduled for a guided hike (more of a walk) at the arboretum. Always informational, but mostly I need to log some steps (and eat some salads).  I’m hoping that all of the laughing today counts as an ab workout.  If only.  If that counted as a workout I’d be thin as a rail with washboard abs.  I laugh a lot but those blackout cookies don’t care. That’s it, my wonderful Friday - time with my sister and too much food. I’m a lucky duck.  I hope that your Friday has been good for your soul.  If not, I hope the weekend fills the gap.  If all else fails, eat a cookie. Sending out some love tonight. Take what you need.

Stay safe, stay well.

Nancy  

[dinneratsheilas]

Beef Stew with Carrots, Potatoes, and Mushrooms

There's nothing better than a bowl of beef stew on a cold, rainy day, so it is the reason I decided to make this delicious stew one day last week.

I have made Ina Garten's Boeuf Bourguinon many times, and it is fabulous, but does require more ingredients, prep and time. Recently I've begun making it with boneless short ribs instead of beef chuck roast, and I have to say it is even more delicious as the beef is extraordinarily tender.

However, I started looking online for a simple beef stew made with chuck roast, and I settled on this one. Turned out to be a delicious choice.

The recipe calls for potatoes and carrots which I had, but I also added sauteed mushrooms. It doesn't use as much red wine, nor does it use the Cognac which are in Ina's Boeuf Bourguinon.

There is red wine, beef broth, herbs, and what really caught my attention when reading the recipe, the addition of balsamic vinegar.

I believe the balsamic vinegar really added to the rich flavor of the abundant sauce. And there's plenty of sauce to sop up with a hunk of good bread!

As with all stews it even gets better a day or two after so I don't think anyone would complain being served a bowl of this again the next day. Here's your recipe...

Beef Stew with Carrots, Potatoes, and Mushrooms (adapted from Beef Stew with Carrots and Potatoes, Once Upon a Chef, Jenn Segal)

Ingredients

3 pounds boneless beef chuck (well-marbled), cut into 1and1/2-inch pieces

2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

2 medium yellow onions cut into 1-inch chunks

7 cloves garlic, peeled and smashed

2 tablespoons balsamic vinegar

1 and 1/2 tablespoon tomato paste

1/4 cup all-purpose flour

2 cups dry red wine

2 cups beef broth

2 cups water

1 bay leaf

1/2 teaspoon dried thyme

1 and1/2 teaspoons sugar

4 large carrots, peeled and cut into large chunks on a diagonal

1 pound small white or yellow boiling potatoes, cleaned, peeled or unpeeled, and cut in half

3/4 to 1 pound fresh large, white button mushrooms, or baby bella mushrooms, which you previously sliced and sauteed in some olive oil and butter just til golden.

Fresh chopped parsley for serving (optional)

Instructions

Preheat the oven to 325 degrees and set a rack in the lower middle position.

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering.

Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.)

Transfer the meat to a large plate and set aside.

Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes.

Add the tomato paste and cook for a minute more.

Add the beef with its juices back to the pan and sprinkle with the flour. Stir with the wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.

Cover the pot with a lid, transfer to the preheated oven, and braise for about 2 hours.

Remove the pot from the oven and add the carrots, potatoes, and sauteed mushrooms. Cover and place back in the oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.

Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary.

Serve the stew warm, or let it come to room temperature and then store in the refrigerator overnight or until ready to serve.

Note: if you refrigerate for several hours or overnight you will easily be able to skim all the fat which has risen to the top, and hardened, off with a large spoon or knife.

This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley.

To Freeze: the stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

[starlingcitygifs]

Recipe for Asian Chicken Salad This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six. 1/4 cup vegetable oil, 1 head iceberg lettuce - rinsed dried and chopped, 4 boneless chicken breast halves cooked and shredded, 2 tablespoons brown sugar, 2 teaspoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon sesame seeds toasted, 1 package dried rice noodles, 3 tablespoons rice vinegar, 3 green onions chopped

[tearsinthemist]

Tempeh

FoodTempeh or tempe is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter. Wikipedia

Put together these fresh, flavorful vegan Hawaiian Tempeh Barbecue Skewers featuring tempeh, pineapple, bell pepper, and a fabulous Hawaiian Marinade.

Ingredients

Scale

Hawaiian Marinade:

3 tablespoons soy sauce

3 tablespoons pineapple juice

1 tablespoon rice vinegar

1 tablespoons coconut oil, melted

2 tablespoons tomato paste

2 tablespoons brown sugar (optional)

3 cloves garlic, minced

1 tablespoon shredded fresh ginger

Skewers:

1 (8-ounce) tempeh, cubed (about 1 1/2 inches)

1 pound cubed fresh pineapple (about 1 ½ inches)

1 large bell pepper (red, green, yellow, or orange), sliced (1 inch)

1 large red onion, halved and sliced (about 1 inch)

1 medium zucchini or yellow squash, sliced into chunks (about 1 inch)

Cook Mode Prevent your screen from going dark

Instructions

Prepare marinade: In a small bowl, mix together soy sauce, pineapple juice, rice vinegar, coconut oil, tomato paste, brown sugar (if using), garlic, and ginger. Set aside.

To make skewers, prepare vegetables as directed. Thread 6 large wooden, bamboo, or metal skewers (if using wooden or bamboo skewers, soak in water for 20 minutes to soften) with skewers ingredients: tempeh, pineapple, pepper, onion, and squash pieces. Alternate colors and evenly divide skewer ingredients among 6 skewers. 

Place skewers on a baking sheet. Drizzle evenly with the marinade, and use brush to distribute marinade over skewers. Cover, and place in the refrigerator and allow to marinate at least 1 hour, turning skewers over and brushing the marinade over the surface. 

Heat grill over medium-high heat. May brush with oil to prevent from sticking. Gently place the skewers on the grill and cook until golden brown on the first side (about 5-8 minutes, depending on your grill); turn over and grill on the other side until golden brown (about 5 minutes). Remove from the grill and place on a serving platter. 

Serve immediately. Makes 6 servings (1 skewer per serving). 

Hawaiian Tempeh Barbecue Skewer

[jsms01]

Our Free Food Festival winner is…

Back in February we asked Slimming World members to create an original recipe that celebrated our liberating, weight loss-boosting Free Foods in all their glory – and they didn’t disappoint. Our judges were blown away by the mouth-watering meals our members served up. And it was a tough (and tasty!) job to choose just one recipe as our cook-off champion – to be turned into a Slimming World Free Food range meal available alongside our other tempting dishes at Iceland.  Drumroll, please, as we reveal that the winner of our Free Food Festival cook-off competition is…  MORE ON THE BLOG: What is Slimming World’s Free Food Festival?

Harissa meatballs and orzo

Congratulations to Kev Smith, whose fabulously fragrant meatballs reboot wowed our judges! serves 4 Free ready in 55 minutes plus 5 minutes cooling freezer-friendly What you need: low-calorie cooking spray 2 onions, finely diced 2 tbsp harissa spice mix* 3 tbsp tomato purée 500g lean beef mince (5% fat or less) 1 red pepper, deseeded and diced 1 yellow pepper, deseeded and diced 500g passata 400g can chopped tomatoes 250g cherry tomatoes, halved 1 tsp garlic granules 300g dried orzo 100g fat-free natural Greek yogurt 1 tbsp finely chopped fresh mint  large handful baby spinach 1 tbsp finely chopped fresh coriander 3 spring onions, finely sliced 1 tbsp pomegranate seeds 1. Spray a large non-stick frying pan with low-calorie cooking spray and put it over a medium heat. Add half the onions and cook for 4-5 minutes, until soft, then leave to cool for 5 minutes. 2. At the same time, mix together the harissa mix and tomato purée with 1 tbsp water to make a paste. 3. Put the mince, softened onions and half the harissa paste in a bowl and mix well. Divide the mixture into 28 equal-size pieces and roll into meatballs. 4. Using the same pan that you used for the onions, add more low-calorie cooking spray and brown the meatballs – this should take about 6-8 minutes over a medium heat – then set aside. 5. Add the peppers and remaining onion with a splash of water and cook for 4-5 minutes, until soft. Stir in the passata, canned and fresh tomatoes, garlic granules, the rest of the harissa paste and 200ml hot water. Season to taste and simmer for 5 minutes. 6. Add the meatballs to the sauce and cook for 15 minutes more. 7. At the same time, cook the orzo according to the pack instructions and mix together the yogurt and mint. 8. When the orzo and meatballs are cooked, stir the orzo and spinach through the sauce. Divide between 4 bowls and top with the minty yogurt, chopped coriander, spring onions and pomegranate seeds. *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp. MORE FOR MEMBERS: Discover the 10 finalists of our Free Food cook-off competition on the members-only website and app.

Free 7-day menu

Would you love a taste of the Food Optimising plan? Enter your email address below to receive a full week of delicious Food Optimising recipes, as well as our regular newsletter packed with more Slimming World food, inspiring member transformations and exciting special offers.  Source link Read the full article

[abramsbooks]

RECIPE: Chocolate Bison Chili (from New Native Kitchen by Chef Freddie Bitsoie & James O. Fraioli)

Chocolate has a long, sacred history in Indigenous recipes beginning with the Mayans, Aztecs, and other communities of the Yucatán Peninsula, where cacao beans have always grown wild. Cacao has been integral to Indigenous ceremony and cuisine—from drinks to mole sauces and spice rubs. In 2000, the Chickasaw Nation became the only Native American community to create its own brand of artisanal chocolate; I had the pleasure of visiting Bedré Fine Chocolate several years ago and witnessed firsthand how the company instills their cultural passion into every delicious morsel. This recipe draws on ancient tradition to create a spicy, savory, herbaceous chili with a hint of that bittersweet goodness. This is the kind of fabulous-tasting chili that your friends will remember—and ask you to make again and again.

Serves 6 to 8

1 tablespoon canola oil

1 large onion, peeled and chopped

3 cloves garlic, peeled and minced

1 green bell pepper, seeded and diced

3 sprigs fresh thyme

1 bay leaf

1 pound (455 g) ground bison

Salt and freshly cracked black pepper

1 tablespoon tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

2 teaspoons paprika

½ teaspoon cayenne pepper

1 (14-ounce/420 ml) can diced tomatoes with juice

1 (14-ounce/400 g) can kidney beans

3 cups (720 ml) bison or beef stock

1¼ cups (225 g) semisweet chocolate chips

In a heavy stockpot or Dutch oven over medium heat, add the oil. When the oil is hot, add the onion, garlic, bell pepper, thyme, and bay leaf. Sauté until the vegetables are soft, stirring occasionally, about 5 minutes. Add the bison, season with salt and pepper, and sear the meat while breaking it up with a wooden spoon or spatula. Cook for about 8 minutes.

Add the tomato paste and allow the paste to brown but not burn. Add the cumin, coriander, paprika, cayenne, and diced tomatoes. Use the juice of the diced tomatoes to deglaze the bottom of the pot. Add the beans and stock and bring to a boil. Note: Do not boil hard or for too long or the beans will tear apart. Allow to boil for about 5 minutes, then reduce the heat to low and simmer. Add the chocolate and allow the chili to reduce until it reaches a nice stew consistency. Adjust the seasoning if necessary, then stir to make sure the melted chocolate is evenly distributed.

Remove the thyme sprigs and bay leaf, and serve immediately. This chili can be refrigerated for three to four days or frozen for four to six months.

Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian

From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country.

Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.

For more information, click here.

[docholligay]

Clueless non-cooking American-raised answer: what even is a pot roast? Like, it's a phrase I saw in books sometimes, I think? But I don't really know what it means in terms of what it does to the meat and I have no idea if I've eaten it. (Basically this is me saying that I'm pretty sure plenty of your teenagers will have no idea.)

I need you to know, and I mean this in a very loving teasing sort of way, I legitimately laughed out loud at "What even is a pot roast?"

I'm using your ask to thank everyone for their VERY helpful comments, and yes, a lot of the appeal for me of doing the pot roast is that it's really easy, reasonably priced for a beef dish, but looks nice and the leftovers are FABULOUSLY reusable in a variety of ways, which for me is the big thing--I remember when I was experiencing food insecurity the thing I hated the MOST was eating leftovers for several days in a row, because it was cheaper to make a LOT of one thing. I think everyone who has experienced a rough go of things has certain things that remind them so powerfully of the experience that it sets them off in ways that are admittedly goofy, and mine is eating leftovers. HATE.

ANYWAY, pot roast! It's easy, sexy, and can be had very cheaply, especially if you manage to shop a sale!

POT ROAST

What you need is a cheap cut of meat--there's no "pot roast cut" but what you usually want to use are the tough cheap cuts that work really well for long cooking, so your rump roasts, your chuck roasts (usually what I buy), a 7 bone roast if you have a roaster big enough makes MARVELOUS pot roast and the bones make EXCEPTIONAL broth afterward. I used to recommend brisket, because brisket used to be cheap before every useless-ass barbecue dad decided that he wanted to be ~special and skilled~ but still just make MEAT instead of learning to cook pastry or something LIKE A LADY and so went and bought a Traeger to use to make subpar wastes of beef 3 times a year. SO brisket's expensive now.

Cheap cut of meat --no less than 3 pounds

beef broth (2 cups, save the other 2 cups for later in the week)

I can't tell the kids to use a heavy brown ale, but use a can of heavy brown ale. Alternatively, red wine is the classic choice, but I'm happiest with my brown ale.

Tomato paste (save the rest of the can for beef stroganoff later in the week)

seasoning: I'm going to have to figure out how to simplify, simplify for these kids without many resources, so I list these from contribute the most to contribute the least

- salt and pepper

-thyme

Worcestershire sauce

-bay leaf

-rosemary

-of course you can fuck around with whatever it is you like!

Sliced onions

potatoes cut into big chunks (Yukon golds do best)

Carrots cut into big chunks

Mushrooms are also very good in this

about 2 tbsp butter and 4 tbsp flour(ish)

Equipment: a dutch oven or deep roaster, depending on what you have and the size of your roast.

1. Heat your oven to 325. Low and slow is the way we're going here. This doesn't take a ton of ACTIVE time, but it takes a lot of cooking time.

2. Put salt and pepper all over your roast. Lightly dust it with about half of your flour. (When I do this for the teens, I will explain WHY we're doing all this to help teach them techniques they can hopefully crossapply) Then toss your dutch oven or roaster on the stovetop, and throw some olive oil or canola oil or whatever the fuck you have in that bad boy. Sear on all sides, with a nice deep golden crust. Take it out of the pan and toss it on a plate for a minute.

3. Put your onions in the pan and saute them, remembering to give them a little salt. Deglazing time! Throw your can of ale (or cup of red wine if you're a traditionalist) into the pan, making sure to scrape up the bits of detritus on the bottom of the pan, that's where the good stuff is.

4. Toss the beef broth and all of your flavorings in the pot. Set the roast back in the pot.

5. Cover with the lid, or tin foil, depending on what you've got. Toss it in the oven for about an hour and forty five minutes. Play video games! Read a book! Do chores! Whatever! The great thing about this is that so much of the cook time doesn't involve you at all.

6. After the time has passed, put the root vegetables into the pan with the roast, making sure to nestle them around and get good braising action in the liquid. Cover it back up and put it back into the oven for ROUGHLY one and a half to two hours. The great thing about this is YOU DON'T USE A THERMOMETER. (another reason I picked it) You cook it until it's fork tender! That is, easily flakes with a fork.

7. Take it out of the pot when its done and shred it with forks, knives, your hands. Put you pot back on the stovetop, we're going to make gravy.

8. Make a thickening paste--take your butter and flour and mash it into a paste, and then add that to the pot, cooking for a few minutes to thicken (You can also use cornstarch to thicken, if you prefer. Remember cornstarch CANNOT be added straight to hot liquids, and has to be mixed with a bit of water first)

9. Serve! Put some meat and vegetables on a plate and cover with gravy. Some people choose to put all the meat back into the pot and coat with gravy before serving--I don't like to do that because I feel it limits my leftover options.

[abookishdreamer]

Character Intro: Adephagia (Kingdom of Ichor)

Nicknames- The BBF (Big Bold Fabulous) by Ganymede

Age- 23 (immortal)

Location- Chant du Cygne neighborhood, New Olympus

Personality- She's loud, bold, & fabulous! She doesn't care about who thinks otherwise. She takes pleasure in the overabundance and overconsumption of life's offerings. She's dating casually.

She has the standard abilities of a goddess- except for shapeshifting. As the goddess of gluttony, her powers/abilities include having an enhanced bite (can bite through extra durable materials- like metal), gluttony inducement (can induce hunger and extremes of gluttony like the overconsumption of food, drink, & other vices), and having an infinite digestive system (the most enhanced one out of all the deities in the pantheon).

Adephagia lives in a mansion in the Chant du Cygne neighborhood of New Olympus. Inside the color scheme is hot pink, fuchsia, silver, gold, red, and purple. Most of the flooring is wall to wall baby blue mink carpeting. There's also an indoor hot tub & jacuzzi. Instead of a chandelier, there's neon light fixtures. She has three st bernard dogs as pets. They're all girls & their names are Bubbles, Dimples, and Munchkin!

She has a "goodie" closet, seperate from her regular closet. It contains a lot of her favorite snacks like bon bons, salted caramel & dark chocolate covered pretzels, various gourmet popcorn, candy bars, gummy bears, fruit punch flavored licorice twists, & red velvet-white chocolate chip cookies. Adephagia frequents Hollyhock's Bakery, Cocoa Delights, and Confetti Candy Co.

Her go-to drinks include wine (red and white), vodka, champagne, margaritas, cosmopolitans, tequila, and her personal favorite- an olympian sized hot buttered rum milkshake (with extra whipped cream & caramel sauce).

In the pantheon Adephagia is friends with Ganymede (god of homosexual love & desire), Mania (goddess of insanity), Aphrodite (goddess of love & beauty), Pannychis (goddess of nightlife festivities), Komos (god of revelry), Gelos (god of laughter), Apate (goddess of fraud & deception), Momus (god of mockery, satire, & ridicule), Pheme (goddess of fame), and Dionysus (god of wine). She's also cool with some of the "thick madames" of the pantheon like Iris (goddess of the rainbow), Hestia (goddess of the hearth), Clio (muse of history), Méli (goddess of bees & honey), Pandaisia (goddess of banquets), Methe (goddess of drunkenness), Thalia (grace of festivities), Terpischore (muse of dance), and Aglaia (grace of beauty & splendor).

Her official mentor was Charis (goddess of charm).

Adephagia also admires Orthosia (goddess of wealth).

She has an extensive collection of Diamond Ave. clutches- especially the food themed ones! Her latest addition is the jeweled hot dog clutch- costing 4,500 drachmas!

Adephagia is one of the few minor deities to have a temple.

Her favorite thing to eat in the morning is the Olympian breakfast platter. It includes several pieces of buttered garlic toast, a bowl of rizogalo (rice pudding), scrambled eggs (added with peppers, black olives, & onions), hash browns, biscuits (spread with apricot preserves & grape jelly), maple sugar bacon, and spicy sausage links drowned in tzatziki sauce & sausage gravy. On a laid back morning, she'll eat a large bowl of Golden Kreme Crunch cereal.

Adephagia is successful in her own right! Aside from hosting the annual gyro eating contest (which takes place during the Summer Solstice holiday), she also has a fashion & lifestyle magazine called BBF (Big, Bold, Fabulous)! She also has a fashion brand specifically catered to plus size women called FATshionista (which includes clothes, shoes, & accessories) and a modeling agency (which specifically scouts for plus size models)! Currently, she's also planning on opening up a wellness center for people suffering from bulimia.

Adephagia also has a few buffet style restaurants called Poté Tróei. There's at least four locations in a few New Olympus neighborhoods, a location in the Underworld- as well as a new one planning to open in the state of Florina. One of the specialties include a 54 inch pizza called "The Titan Sicilian." This particular order requires a 24 hour notice. It costs 300 drachmas with each different topping costing 20 drachmas each! Another specialty is the Mt. Olympus burger- a mountain of tomatoes, onions, lettuce, cheese slices, enormous thick hamburger patties, tzatziki sauce, & hickory smoked barbeque sauce totaling to 28 inches in diameter, 11 1/2 inches in height, and weighing 105 lbs! This culinary beast costs 450 drachmas and if 10 people together can finish it in under an hour, they'll receive a 5,000 drachma prize!

For other work she also models for Hot Intoxication, Maison du Drame, Graces Glam, Swimsilk, Heavenly Spark, La Petit Amour, and No.3 & Co. She also writes for the magazines Glamgerous, The Rainbow Room, & Kythereia.

Adephagia loves deep frying cloud cakes, dusting them off with powdered sugar!

She was declared the best dressed at the Olympian Gala- when they did a campy theme. Adephagia arrived wearing a custom Maison du Drame outfit- a shimmery light pink silk organza shirt with oversized bow shaped sleeves with a 5 foot long train, matching pants, thigh high white platform boots- complete with a cake sliced shaped Diamond Ave. clutch. Her hair was in a stylized bouffant (with many rhinestones & dessert themed hair clips). Her accessories included jeweled bubblegum shaped earrings and super long neon pink feather eyelash extensions.

As for her love life, Adephagia is going with the flow and not putting any pressure on herself. She "dipped her toes in the lady pond" for a minute when she made out with Pannychis one time. She also kinda hooked up with Hermes (he went down on her) & Adephagia has made out with Zelus (god of envy, jealousy, & zeal) a few times. She's seeing a giant named Androcles whom she met on a dating app. He's so her type- tall, dark chocolate, & handsome!

She also has crushes on Priapus (god of fertility, vegetable gardens, livestock, sexuality, & masculinity), Záchari (god of confectionery), Aplistos (god of avarice), and Pseudologos (god of lies).

Her all time favorite dessert are the chocolate glazed donuts from Hollyhock's Bakery- with her usually getting two boxes. At home, she dips them into a vanilla milkshake. She'll usually leave some for her dogs!

She's always getting shopping catalogs & coupons in the mail.

Some of her favorite meals include steak (cooked well done), spaghetti & meatballs, lasagna, moussaka, sicilian pizza (topped with chicken, red peppers, sausage, and pepperoni), fasolada, & the ultimate family meal from Olympic Chef (that comes with mashed potatoes with gravy, a 12 piece bucket of extra crispy fried chicken, six biscuits, two mini honey cakes, & two olympian sized fries).

In her free time, Adephagia loves eating, shopping, going to the beach, karaoke, going to new restaurants, listening to music, clubbing, going to the spa, yoga, spin class, cooking, and baking.

"Too much of a good thing? Potato, Puhtahto!"

[reginacooks]

Day 107

After making more granola and having it with my rhubarb compote (two foods I’m currently obsessed with) I went into the garden to have my second cup of coffee where I finished the book “Smile,” by Roddy Doyle. Just what I needed! Another sad slump! Actually, it’s a fantastic book with a shocking twist at the end. I’m glad I read it.

This granola always fills the house with wonderful smells.

Days are long and leisurely. I decided on falafel for dinner, and am really glad I didn’t use the store-bought version from Trader Joe’s. It’s worth it to me to make my own if I have the time. So much better. I’d bought really plump, fresh-looking pita from a Jewish deli last weekend, and pulled those out of the freezer. Made a lemon-tahini sauce, and some fabulous red cabbage. If you have some Eastern European in you, you’ll know what I mean about the cabbage - it’s so great, and not a favorite of everyone’s. But my ancestors probably survived on it and have somehow passed the fondness on to me.

Here’s how I make the sweet and sour red cabbage:

Saute one onion in butter until brown. Add a small head of thinly sliced red cabbage, core removed and washed. Saute for a few minutes then add 2 tablespoons of apple cider vinegar, 3/4 cup apple juice, 1 1/2 teaspoon of kosher slat, several grinds of black pepper. Simmer on low with lid on for 30 minutes. Taste, and if it’s not quite sweet enough, add 1 tablespoon of honey. Your Eastern European ancestors will thank you for keeping up tradition.

[iarafoschino]

The other day I managed to make this very simple meal , and once again with no big secrets, yet tasty with amazing nutrients ✨🌼 The fabulous beef-less ground by @gardein was roasted with vegan bbc sauce by @annieshomegrown with garlic and cilantro was out of this world ✨ On the side pre cooked brown beans on a crockpot, then roasted with chopped onions , black pepper , salt , 3 tsp of flax seeds , 2 tsp of nutrition yeast ,and garlic powder ✨My mushrooms stroganoff was made with coconut cream this time , i mixed with onion leaves , salt , a bit of papikra, black and better ✨ Mix of greens on the side as always ; such as kale , mixed with crushed almonds , chunks of celeries and spinach , I seasoned this green milk with cider vinegar ,black pepper and vegan friendly ranch sauce ✨ This tasty simple meal has nearly 40 g of protein among vitamin D , A , k , C , aminos , folate , omegas , iron , antioxidants , calcium and more ✨🌱 Love to all ✨🌱#easyveganmeals #veganmeat #veganprotein #food #foodie #veganeats #veganfoodshare #veganonabudget #eatbeansnotbeings #poweredbyplants #govegan #vegansofig #vegansofnewjersey #vegansofnewyork #vegansofhackensack #vegansofnj #veganeats #vegana #comida #comidavegana #veganfortheanimals #veganfortheclimate #veganforeverything #veganiseasy #veganosdoinstagram https://www.instagram.com/p/B4wzu1Whb1o/?igshid=9zb70pf9iru8

[kazlifeadventures]

Trinidad & Tobago - Carribean dreams...

I am so ‘vex’ that I won't be ‘liming’ in this beautiful place any more. I have been one lucky person to have been able to come here and hang with a local for almost a week. Jasmine has shown me her Trinidad and for that I am truly grateful. I have eaten so many local foods and they have all been fantastic. I have impressed the locals no end with my love of pepper sauce. The food here is tasty, spicy, and pretty much specific to this island. ‘Nah boy’, I am so very much enamoured with this country! One of my friends asked me if I had posted photos of the food. Truth be told, I don’t have a lot of pics, its not the most photogenic, and I seriously just wanted to eat it! I have partaken in the local speciality of doubles, with ‘plenty’ I might add - for those unaware that is with extra hot sauce and/or the mango bone that is infused with more pepper. Doubles is made with 2 baras filled with a curry channa (chick peas), it originally started as a breakfast food, progressing to be an anytime of the day food. It’s nutritious, tasty, and sold at street side vendors everywhere. Apparently even pizza and KFC taste better over here. This I can now say I agree with. Not sure if the food tastes better, or if its adding the ketchup, mustard, and pepper sauce that assists with the taste upgrade.....

Jas took me to the home of street food a little town called St James, and made sure I got to have saheena, (seriously amazing spicy little deep fried spinachy deliciousness ) as well as alloo pie...amongst other things. The locals only really eat out at restaurants on special occasions so that meant Jas cooked for me a lot of the time, and wow, just wow. I loved the chicken curry (brown), smoked herring, baigan choka, salt fish, home made roti, the fabulous goat curry.... I could rave on, but google Trinidadian food and you’ll understand. Jas lives out in the ‘country’ to the South of Port of Spain, the capital. We spent one evening heading around to some of the local rum bars. Rum bars are everywhere here. Beer is cold and cheap (and made here - love the Stag and the Carib!). I got to meet a few of the locals. Over here they will buy you a drink even for something as simple as the fact that they had to order over you slightly. At the bar. They loved to meet the ‘white girl from Austalia’, as out here they dont see a lot like me... The good thing is none of it was them just trying it on with the foreigner. These are genuinely lovely, polite, caring people. I had a dance off with some girls from Venezuela, and ended up drinking way more drinks then I paid for, eating (they sell bar snacks and’cutters’ only at the rum shops) some tasty wontons at one place, and some really tasty fried chicken at another. We then got some free food from another lovely local who bought us a drink, and also then brought us across some Souse and Corn soup from his food stall (across the road from the rum shop). Anyway I can now say I have tried Souse, not sure I’d eat it again, it was flavourful, but pigs trotters in broth with onion and cucumber is not on my list of things to eat again! I think I have decided that I need to come back to Aus and start my own Trini food store, I think it’d be a huge hit. Love the local beers. Love the rum here. Jas made sure I tasted the Puncheon rum - 75 % and you never get a hangover or upset stomach... I wanted to bring some home, but alas no room in the suitcase! One of the biggest things, I was not aware that this is the home where Angostura bitters is bottled. It was first created in the town called Angostura in Venezuela by a German surgeon stationed in Venezuela, originally produced there between 1824 - 1830. In 1875, the plant was moved to Trinidad and that’s where it’s secret recipe is still produced today.

One of the main religions here is Hindu, they have a giant (85 feet - 26m) statue of Lord Hanuman Murti located in the grounds of Dattatreya Yoga. The statue is the second tallest in the world, and the tallest one in the western hemisphere. When we pulled up onsite there was one man looking after the bookstore who allowed us to enter the grounds and take photos. We weren't allowed to enter the temple/yoga centre as we weren't appropriately dressed. The gentleman then showed us the book explaining how the statue had been built and answered all my gazillion questions. It was like having our own private tour! Jas then took me down the road a little further to show me the temple in the sea. This temple was originally constructed by hand 1947 -52 by Sewdass Sadhu an immigrant from India. It has since been added to, and tidied up, but it's an amazing place, and a site of pilgrimage for Hindus. It's also one of the designated locations for Hindus to perform the funeral pyre. Hindu religion requires that the dead are burned near water and a holy place.

Brian Lara is still HUGE here. He is a home town Trini boy so I completely understand. Cricket is massive, and the new Brian Lara stadium is a huge landmark. They had a cricket game on when I was here (Trinidad vs Jamaica) but they had sold out the tickets otherwise we would have gone.

I spent a day at the beautiful Maracas beach, located on the northern part of Trini. On the way there we stopped at the lookout and had a quick look at the food stalls. I got to try some ‘Chow’, a garlicky spicy way of preserving such things as Pineapple, apple, mango, cucumber... its yummy and not too spicy and I really appreciated the stall holder giving me a taste ( and Jas’s friend Isabelle for buying some of the pineapple one). Maracas beach is a favourite with the locals and its a thing to do to have a ‘bake and shark’ when you go to the beach. Betcha cant guess what I had... Can I say amazing (again!!) You not only get your bake (which is a deep fried Roti) You get beautiful fresh deep fried shark fillet inside it, then you go to a buffet like area and add as many of the additions as you want . Yep, of course I added a bit of EVERYTHING . I had to taste it all. Seriously that thing was amazing. BTW I do taste everything first before adding pepper sauce... pepper sauce heightens the flavours. Jas’s friend Isabelle got her son in law to give us a shout out on the radio station he worked at ( they had it playing at the beach), so ‘Karen from Australia’ is now Trini Famous... love it!!

Jasmine took me out to the Pitch lake, in La Brea, and I’ll admit, I had no idea what it was ( I thought it was a lake!!) Anyway, some how we ended up with a colourful local as our personal guide, he was You tube famous and has apparently featured on David Attenboroughs visit to the lake. I have to sit and edit my ‘documentary’ when I’m back in Australia, it’ll be awesome.. I promise. Suffice to say the lake is the most amazing tar pit. Seriously amazing tar pit. The roads leading into the area are all like travelling over mini crazy hills due to the impact of the tar movements in the area. You have to use an authorised guide on the site, which is fair enough as a wrong step could see you disappear forever into the tar... literally... Trinidads pitch lake is the largest natural deposit of asphalt in the world (estimated to hold about 10 million tonnes) Its covers about 100 acres and is about 250 feet deep. There is a cool legend involving the origin of the lake the involves a hummingbird (I like the story), Historically Walter Raleigh re-discovered the lake on his expedition there in 1595. It has that charming rotten egg smell, and the mud and sulphur water apparently have healing properties. Locals were there immersing themselves in some of the pools while we were there. As we didnt have swim suits we had to settle with getting coated in the mud on our legs, and for me, also my face...lol!!! I didnt get a chance to put it on myself, out guide was very keen to smear it all over my face... (and shirt and hair.. etc...). Rinsing it, after it had set, was a whole other process involving splashing what looked Iike green water all over my face (and legs), all I wanted to do was rinse my face with some fresh water afterwards - and it took over an hour or so until I finally got somewhere to do it. Let’s not talk about how much scrubbing it required later that night to get the last bits of our skin! A great fun day though, made all the better for our colourful guide! I have had a crash course in some of the Trinidadian slang/words and between that and their accents I am sometimes lost in a conversation... (definitely accents particularly when you are trying to enter the country and the border control guy is talking to you and you have to continually say, sorry what??? ) I’m a lot better now!!

Jas couldn’t make it over to Tobago as she had work scheduled at her house that she needed to be around for. So I decided to head over for a night, hire a car, and see what I could see. Its literally a 20 min flight over (only costs about 50 US return) FYI 24 hrs isn’t really enough to see everything. I didnt get to the water fall or national park. I had headed down to Store bay beach when I first arrived with instructions to try the curry crab, conch and dumplings in Tobago (its their local specialty, amongst a few other things). Have to say I liked the conch, crab was over cooked and dry, and dumplings were kind of chewy. The ‘provisions’ that I got with it were really nice though - Plantain, Potato, green banana, avocado ..I would have liked to have tried another outlet to give a second opinion, but didnt have the time. I did get to the beautiful Pigeon Park, a natural reserve area, filled with some shops, water sports hire, beautiful beaches and glorious spot to watch the sunset. I also got out to the Fort of King George in Scarborough hiking up the giant hill to take in the glorious views. Hilariously there was a traffic hold up on my way there due to some goats being herded along the road. Island time boy. I would have to say, as much as its a part of the one country, Tobago island is completely different to Trinidad. Its a lot more touristy for a start, it has more servicible beaches. The roads are not as pot holed as Trinidad. The people are still lovely, but you get the tourist scouters who are looking to sell you on anything they can. Its a beautiful place and I’m so glad I got to go across and visit. As always, I can always go back!

My time in the Caribbean has come to a close. (9-16 Oct). What an adventure. I have had a fabulous time, and recommend to anyone to come here and see this place, taste the food and meet the people for themselves. The country has their own issues with government corruption which impacts the improvement of infrastructure like roads etc. And there are warnings around safety as there are elements involved in crime that impact locals and tourists alike. This just makes Trinidad Tobago, not unlike a lot of other countries that I have visited on my adventures. It just means the more prepared you are to be open to new things, different ways of doing things, different cultures. The more you are aware of your own safety, and that of your belongings , the more you can avoid crime. Crime can impact you anywhere in the world, countries like this dont have it any more or less than others, it just seems to be in the media more....

[theindianfoodrecipe-blog]

Some Lip-Smacking Regional Variants of Biryani

https://www.betterbutter.in/recipe/55424/chicken-biryaniBiryani is an evergreen standard that actually needs no intro. India provides a lot on its cooking platter however the one dish Indians with one voice enjoy indulging in is the savory biryani. With regional and hyperlocal variations having actually advanced right into unique designs of biryanis, one is spoilt for options when it concerns experiencing this fusion of flavours.

The perfect biryani calls for meticulously gauged active ingredients as well as a practised method. Generally, the dum pukht method (sluggish breathing oven in Persian) was made use of to make biryani.

The development of biryani spans numerous centuries, many cultures, several components and many cooking designs. From an army meal to a recipe suitable for aristocracy, the biryani today is a pan-India cooking favourite. Its many ranges reflect the regional tastes, practices and gastronomic backgrounds of their areas of development. Here are some lip-smacking regional variants that every biryani fan should understand about.

1. Mughlai Biriyani The regal Mughlai biryani fit the bill perfectly. This biryani absolutely tastes as well as smells royal!

2. Hyderabadi Biriyani While the majority of other biryanis are dominated by their flavoured meat, in the layered Hyderabadi biryani, the fragrant saffron flavoured rice is the celebrity of the dish. Hyderabad was likewise the area where the Kacchi Akhni Biryani was great tuned as well as developed.

3. Calcutta Biryani Gotten rid of by the British, the fabulous premium Nawab Wajid Ali Shah tried to recreate his cherished recipe in the city of Calcutta. Not able to afford meat because of budget plan constraints, the regional cooks gave the dish a tweak, changing meat with completely prepared golden brown potatoes-- the signature of the Calcutta biryani Much lighter on seasonings, this biryani largely uses a yoghurt based marinade for the meat, which is prepared independently from the light yellow rice. Just like a lot of Bengali dishes, the Calcutta biryani has a hint of sweetness hidden in it.

4. Dindigul biryani The jeera samba rice used in making this biryani is unique and provides it a completely different flavour. Instead of huge portions of meat, Dindigul biryani utilizes little cube-sized meat items.

5. Lucknowi biryani. Cooked in the royal Awadhi design, the textures of Lucknowi chicken biryani are softer and also the seasonings milder. The initial step includes making a yakhni stock from meat that is slow-moving steamed in water instilled with spices for regarding two hours or more. This is the reason that this biryani is much more damp, tender and naturally flavoured than various other biryanis.

6. Arcot Biryani Introduced by the Nawabs of Arcot, this biryani originated in the towns of Ambur as well as Vaniyambadi in the Vellore area of Tamil Nadu. The biryani is usually gone along with by dalcha (a sour brinjal curry) and also pachadi (a kind of raita). The best well-known sub-variety of the Arcot biryani is the Ambur biryani that uses the squat seeraga samba rice, a traditional Tamil Nadu range.

7. Memoni Biryani Similar to the Sindhi biryani, this exceptionally zesty selection is made by the Memons of the Gujarat-Sindh region. Normally made with lamb, yoghurt, browned onions and potatoes, Memoni biryani utilizes much less food colouring compared to various other biryanis. This permits the all-natural colours as well as flavours of the various elements- meat, rice as well as veggies-- to shine as well as emerge in this standard meal.

8. Thalassery biryani The Thalassery biryani, among India's most enjoyed biryanis, is both sweet as well as savoury. The cornerstones are soft chicken wings, light Malabar flavors as well as a sort of rice referred to as kaima. Great deals of sauteed cashew nuts, sultana raisins and also fennel seeds are made use of kindly in preparing this biryani. The rice is cooked independently from the sauce and mixed just at the time of offering.

9. Kampuri Biryani The Kampuri biryani stemmed from the community of Kampur in Assam. In this simple yet scrumptious meal, the chicken is initial prepared with peas, carrots, beans, potatoes, and also yellow bell peppers. This concoction is then slightly spiced with cardamom as well as nutmeg prior to being blended with the rice. This little-known biryani, which merges the fresh flavours of local veggies right into meat, is an ode to the Assamese style for creating unique meals.

10. Tahari biryani Tahari biryani is cooked without meat. Commonly, rice is cooked along with different sort of vegetables in a handi with carrots as well as potatoes being the many utilized veggies in this meal. Tale has it that this biryani was produced in Mysore when Tipu Sultan hired vegetarian Hindus as his bookkeepers. Hence, a vegan variation of a cult recipe was birthed. Tahari is also a prominent street food in Kashmir.

11. Beary Biryani A cousin of the spicier Mangalore biryani, the Beary Biryani comes from the Muslim neighborhood of the Dakshin Kannada region in Karnataka. The primary flavour is of the rice, which is kept in a blend of ghee and spices overnight. This procedure allows all the powerful flavours to leak into the rice. The light recipe is additionally very functional and also utilizes all type of locally readily available meat and seafood.

12. Sindhi Biryani Unlike any kind of other biryani, the Sindhi Biryani is packed with finely slit environment-friendly chillies, aromatic flavors, as well as roasted nuts.An unique quality is the addition of aloo bukhara (plums) in the spices, which offers the biryani a lovely scent; great deals of khatta (sour yoghurt) in the layering offers a zesty note to the flavor mix.

13. Bhatkali Biryani The Bhatkali biryani is an essential part of the Navayath cuisine and also a speciality of Bhatkal, a seaside community in Karnataka, where it is a must-have at wedding celebration feasts. The meat is prepared in an onion and green chilli based masala as well as split with fragrant rice. The Bhatkali biryani has a special spicy and heady flavour that establishes it in addition to the other biryanis of coastal Karnataka.

14. Bombay Biryani Just like the city it was created in, the Bombay biryani is a melting pot of flavours-- spicy, zesty and hearty. Bombay biryani, whether it's made with hen, mutton or vegetables, always has fried spiced potatoes too.

15. Doodh Ki Biryani A definitely one-of-a-kind Hyderabadi speciality, Doodh ki Biryani is known for its light flavours. The mixing of velvety milk with aromatic spices and baked nuts results in a recipe that is refined, polished, as well as gently flavoured. Certainly a treasure among the regal biryanis of the Hyderabadi Nizams!

A complete dish in itself, biryani has enough varieties to please one as well as all. This is also a meal that suits all celebrations-- whether it is a careless Sunday lunch, a lively university get-together or a formal dinner with the in-laws. Eaten with love and gusto by the abundant in addition to inadequate, biryani is without a doubt a marvel of India's culinary heritage.

While many other biryanis are dominated by their flavoured meat, in the split Hyderabadi biryani, the aromatic saffron flavoured rice is the celebrity of the recipe. The best well-known sub-variety of the Arcot biryani is the Ambur biryani that uses the squat seeraga samba rice, a typical Tamil Nadu range.

Generally made with lamb, yoghurt, browned onions as well as potatoes, Memoni biryani uses less food colouring compared to various other biryanis. The Thalassery biryani, one of India's most liked biryanis, is both sweet and also savoury. The Bhatkali biryani has an one-of-a-kind spicy and also spirituous flavour that sets it apart from the other biryanis of coastal Karnataka.

Visit: https://www.betterbutter.in/recipe/55424/chicken-biryani

[china-cafe-chinese-restaurant]

Top Ten Authentic Chinese Recipes

Chinese food products are a delicious way to expand your personal recipe book, particularly if you feel affection to utilize simple, fresh ingredients with short cooking hour.

These top ten dishes are famous worldwide, and so are must-haves within your collection of Chinese recipes.

Fried Rice - A preferred item in Chinese restaurants, fried rice is your ultimate Chinese food, and may be the single most flexible within your cookbook because you could use leftover rice and ingredients for making it. Of course, you should use fresh ingredients but it’s recommended to use rice having been placed in the fridge overnight for best results. Ingredients usually involved in making fried rice are eggs, spring onions, diced meat of either beef, chicken or pork, ham, prawns and vegetables comparable to bean sprouts, peas, celery, corn and carrots. There are plenty of varieties of fried rice but the more famous ones are classified as the Yong Chow and Fukien fried rice.

Kung Pao Chicken - Kung Pao chicken or Kung Po chicken is usually a Chinese dish from Szechuan cuisine and it is considered to be a delicacy. The recipe just for this savory dish commonly needs diced chicken that could be pre-marinated and fast stir-fried with unsalted roasted peanuts, red all kinds of peppers, sherry or rice wine, hoisin sauce, sesame oil, oyster sauce, and chili peppers. Alternatively, you need to use shrimp, scallops, beef or pork rather than the chicken.

Moo Shu Pork - This is a dish of northern Chinese origin as well as a favorite of many. Ingredients inside a Mushu pork recipe usually involve green cabbage, carrots, wood ear mushrooms, bean sprouts, scallions, scrambled eggs and day lily buds. Sweet peppers, snow pea pods, celery, onions, Shiitake mushrooms and bok choy are sometimes used. The vegetables are cut into long and thin strips before cooking, together with the exception for bean sprouts and day lily buds. Fried Mushu pork is wrapped in moo shu pancakes that’s brushed with hoisin sauce and eaten by hand. Moo shu pancakes are thin wrappers manufactured from flour that may be handy in supermarkets and steamed immediately before eating.

General Tso’s Chicken - General Tso’s chicken is really a Hunan cuisine which tastes spicy and sweet and of course popular in Chinese restaurants in Canada and America where it’s often marked as a “chef’s specialty”. General Tso’s Chicken recipe commonly involves battered chicken deep-fried and marinated with ginger, garlic, rice vinegar, soy sauce, sesame oil, Shaoxing wine or sherry, sugar, scallions, and hot chili peppers.

Spring Rolls - Spring rolls make fabulous snacks and appetizers. They’re just like egg rolls, but are slightly different to its cousin. Springs rolls are have less filling than egg rolls, is smaller in size and its skin is thinner. To make a spring roll, minced meat and thinly cut strips of vegetables are rolled and sealed in a square or circular rice paper. It truly is then deep fried till crispy and golden brown. Serve this crowd pleaser piping hot.

Chinese Dumplings - Chinese dumplings absolutely are a fabulous addition in your home-made foods, and might be made simply and quickly using just a a few ingredients. Important when making an excellent dumpling is usually to confirm that any of your ingredients are finely minced, to make sure that each one of the dumplings are steamed within a equivalent time.

Beef and Broccoli - The vital key to cooking up a delicious Beef and Broccoli dish in your home would be to make a good sauce made up of oyster sauce, light soy sauce, thick soy sauce and cornstarch solution. Marinade the meat before stir frying with sugar, rice vinegar, cornstarch solution, soy sauce and sugar.

Sweet and Sour Pork - This savory-sweet highly popular Chinese dish is of Cantonese origin. It is a good dish to organize if you find yourself planning on having guests, who will be wildly impressed with the cooking skill. When it comes to other Chinese food recipes, the significant key to deciding on a great Sweet and Sour Pork dish is present in the sauce made from sugar, ketchup, white vinegar, and soy sauce. Its ingredients include pork, pineapple, bell pepper and onion cut into bite size pieces.

Chow Mein - In American Chinese cuisine, Chow Mein is known as a stir-fried dish consisting of noodles, meat such usually chicken, shrimp, beef and pork, cabbage along with vegetables.

Chop Suey - Chop suey or “za sui” or “shap sui” literally means ‘mixed pieces’ is an American-Chinese dish usually contains leftover meats and vegetables stir fried quickly inside a sauce thickened with starch. It is a great dish when you need to expend the last of yesterday’s chicken or pork roast and may incorporate meats out of any kind for example fish, chicken, shrimp, pork or beef and various vegetables from celery to bean sprouts and cabbage. Chop Suey will often be eaten with rice.

Author Resource Box: Authentic Chinese Recipes is an online recipe and cooking website offering of free oriental recipes and Asian recipes for you to try out at home and amaze your family and friends.

Read More here

[foodieonadime]

Pasta Bolognese in the Instant Pot

This is so super easy, fast and cheap that everyone should try it. The flavors are fabulous too since it is cooked in a pressure cooker which brings out the flavor in everything. Enjoy!

Serves 6-8 good portions (Total price-~$8)

1 lb ground beef ($3 on sale)

1 lb dry pasta ($2) (use rigatoni, ziti, penne, or any hearty noodle)

1 jar or large can of pasta sauce (Hunts has a 24oz sauce in a can thats good and cheap)($2)[I used one from my pantry]

1 can chicken or beef broth($.79)

1 large onion, diced ($.50)

chopped garlic to taste (I used 1 tablespoon pre-chopped)

oregano to taste ( I used 1 tablespoon)

salt and pepper

Instructions:

Turn your instant pot on to sauté and normal heat (make sure the lid is off and its plugged in)

Heat pot and then add some oil (I use 1-2 table spoons)

Add beef and begin browning

Add diced onion and continue browning

While the mixture is cooking, add the garlic, oregano and salt and pepper to your liking.

Cook until all the pink is gone from the meat.

Add broth can and stir and scrape the bottom of the pan if there are any bits that got stuck.

Add the entire box of uncooked pasta (do not mix or stir)

Top the pasta with the sauce (do not stir or mix in)

Turn sauté off

Place lid on the pot, turn the vent to seal position.

Click pressure button and add time to 6 minutes. (yes 6 minutes)

**Normal setting, High pressure (see pic)

Now wait for the magic.

When the pot beeps that it's done, immediately release the pressure by turning the valve to vent position and wait for the red plunger to drop. It is now safe to open.

Open, stir and serve.

Note: Do not add or take away from cooking time. The 6 minutes will give you perfect al dente pasta and you will never want to do it any other way again.

Pro tip: Serve with a beautiful crusty piece of a baguette and a caesar salad, or your favorite salad.