#vegetable cutlet recipe

[diabetesreversalprograminindia]

Veg cutlet recipe for diabetes

This article is originally published on Freedom from Diabetes website, available here. Food is a very important for our health, but make sure that food should be more nutritious. It include green vegetables, leafy green vegetables. Everyone should eat healthy food, not only diabetics. But Diabetics should be more careful about this. Keep a check on what and how much they eat? We have made many recipes for the diabetes. We have come with 30-35 min, quick recipe for people with diabetes. Here we duscuss diabetic friendly veg cutlet recipe for you. We can serve 2-3 people.

What is a cutlet? FFD innovated cutlet made by diabetic suit ingredients such as Sweet potato, masoor dal, various vegetables like cauliflower, green peas, french beans, carrot, etc. Low GI Sweet potato is safe for diabetics if had in moderation. Their high fiber content greatly helps in digestion and slowing down the rise of blood sugar levels.

Ingredients: Soaked masoor dal – 1 cup, Steamed and mashed sweet potato – ½ cup Finely chopped mixed vegetables – 1-1/2 cup (cauliflower, green peas, French beans, grated carrot), Finely chopped onion – 1 cup Ginger- garlic paste – 1 tbsp, Kanda lasoon masala, Ginger, Green chilli, Jeera, Salt.

Method:

Steam the all the vegetables and Cool them.

Grind the masoor dal with jeera, ginger, and green chilies.

Sauté chopped onion, ginger- garlic paste.

Add masala.

Put the steamed veggies, masoor dal paste, and mashed sweet potato.

Add salt and mix everything together.

Give the desired shape of cutlets and shallow fry in the pan.

This veg cutlet is very good for diabetics as it has all the goodness of sweet potatoes, several vegetables and most importantly it has masoor dal in it which gives it more points on the diet table. To learn more about the diabetes friendly recipes, click here. Also please connect with me on my website, Facebook page, and YouTube if you want to stay in touch or give me any feedback!

[hot-kitchen]

SO TASTY I HAVE NOT COOKED YET! JUICY, TENDER MEAT FOR ANY HOLIDAY! BEAUTIFUL DISH SERVING!

[ohmytomatoe]

[suchananewsblog]

Weekend Special: Make Crispy Vegetable Pops In 30 Minutes And Impress Your Guests

We understand how a lot you all love having fun with a cup of tea or espresso within the consolation of your private home. But simply having a scorching drink sounds slightly incomplete to us. Evening tea is finest loved with recent selfmade snacks and what’s higher than having one thing that’s fast and scrumptious to make? When it involves night snacks, many people crave one thing that is each…

[amethystsoda]

Dungeon Meshi/Delicious in Dungeon Recipe masterlist - part 1

(project started in July 2023 and ongoing! I'll continue updating as the recipes are posted — all recipes so far were created before they appeared in the anime) part 2

Recipe 1 - Huge Scorpion and Walking Mushroom Hotpot

comparison pics / process video / video and recipe commentary

- full list continued after the jump -

Recipe 2 - Man Eating Plant Tart

gelatin hell process 1 + process 2 / failed tart process video / comparison pics of redo / redo video with quiche

Recipe 3 - Roast Basilisk

brining / kfc super shy meme / oven setup and finished bird / planning for recipe 4 / process video

Recipe 4 - Mandrake and Basilisk Omelet (Omelette)

comparison pics / process video

Recipe 5 - Mandrake Kakiage and Giant Bat Tempura

Planning for recipe 5 and 6 / comparison pics / process video

Recipe 6 - Living Armor Soup

comparison pics and commentary on process / process video

Recipe 7 - Golem Field Fresh Veggie Lunch

planning for 7 and 8 / cooking research / process video / comparison pics

Recipe 8 - Freshly Stolen Vegetables and Chicken Stewed with Cabbage Accompanied by Plundered Bread

comparison pics / process video

Recipe 9 - Naturally Delicious Treasure Insect Snacks

planning 1 + planning 2 / coinbug carving process 1 + process 2 / gem making test / comparison pics / process video

Recipe 10 - Special Interfaith Holy Water and Exorcism Sorbet

planning / process / process video / comparison pics / second comparison with anime

Recipe 11 - Court Cuisine: Full Course Meal

planning 1 + planning 2 / comparison pics / process video

Recipe 12 - Boiled Mimic and Kelpie Oil Soap

planning / comparison pics / process video

Recipe 13 - Porridge made from Grain that was just Lying Around

comparison pics and thoughts / process video

Recipe 14 - Giant Parasite from a Giant Kraken Grilled Plain and Kabayaki-Style

eel defrosting / comparison pics and process / process video

Recipe 15 - Farcille Raspberry Tart

planning for tart / ganache process / final pictures / process video

Recipe 16 - Grilled Kelpie

planning / comparison pics / process video

Recipe 17 - Tentacles with Vinegar + Tentacle and Kelpie stew, prepared with Undine

planning / comparison pics / process video / (fullmetal alchemist stew meme)

BONUS - All the DunMeshi meals so far edit

Recipe 18 - Tentacle Gnocchi

planning / comparison pics / process video

Recipe 19 - “Let’s Cutlet the Red Dragon”

original katsudon attempt from 2023 / katsu excitement / comparison pics / process video / anime comparison

Recipe 20 - Red Dragon Meal

planning 1 / planning 2 / oxtail broth update / pickled daikon recipe / comparison pics / process video: part 1 and part 2 / recipe post

Recipe 21 - Lost Red Dragon "Ham" + Orc Medicine Toast

comparison pics / process video

Recipe 22 - Travel Rations Set for Adventurers

planning / comparison pics / process video

Recipe 23 - Jack-o'-Lantern Potage and Sauteed Dryad Buds with Cheese

planning / pumpkin bowl face / comparison pics / process video / blooper reel

BONUS - (dunmeshi zine chef contributor announcement!!!)

Recipe 24 - Eisbein-Style Cockatrice and Dryad Bud Sauerkraut

planning / sauerkraut poll / comparison pics / process video

BONUS - DunMeshi tiktok milestones!

[mariacallous]

When you think of Eastern European Jewish cuisine, which words come to mind? Light? Healthy? Plant based? Probably not. Heavy, homey and meat-centric are more like it. 

Fania Lewando died during the Holocaust, but had she been given the full length of her years, Ashkenazi Jewish cuisine may have taken a turn to the vegetarian side and we might all be eating vegetarian kishke and spinach cutlets in place of brisket.

Lewando is not a household name. In fact, she would have been lost to history had it not been for an unlikely turn of events. Thanks to a serendipitous find, her 1937 work, “The Vilna Vegetarian Cookbook” (“Vegetarish-Dietisher Kokhbukh”in Yiddish), was saved from oblivion and introduced to the 21st century.

Vilna in the 1930s, where Lewando and her husband Lazar made their home, was a cosmopolitan city with a large Jewish population. Today, it is the capital of Lithuania but it was then part of Poland. Lewando opened a vegetarian eatery called The Vegetarian Dietetic Restaurant on the edge of the city’s Jewish quarter. It was a popular spot among both Jews and non-Jews, as well as luminaries of the Yiddish-speaking world. (Even renowned artist Marc Chagall signed the restaurant’s guest book.)

Lewando was a staunch believer in the health benefits of vegetarianism and devoted her professional life to promoting these beliefs. She wrote: “It has long been established by the highest medical authorities that food made from fruit and vegetables is far healthier and more suitable for the human organism than food made from meat.” Plus, she wrote, vegetarianism satisfies the Jewish precept of not killing living creatures. 

We know little about her life other than she was born Fania Fiszlewicz in the late 1880s to a Jewish family in northern Poland. She married Lazar Lewando, an egg merchant from what is today Belarus and they eventually made their way to Vilna. They did not have children. 

Lewando, to quote Jeffrey Yoskowitz, author of “The Gefilte Manifesto” was “a woman who challenged convention;” a successful entrepreneur, which was a rarity among women of the time. She supervised a kosher vegetarian kitchen on an ocean liner that traveled between Poland and the United States, and gave classes on nutrition to Jewish women in her culinary school. 

“The Vilna Vegetarian Cookbook” was sold in Europe and the U.S. in Lewando’s day, but most of the copies were lost or destroyed during the Second World War. In 1995, a couple found a copy of the cookbook at a second-hand book fair in England. They understood the importance of a pre-war, Yiddish-language, vegetarian cookbook written by a woman, so purchased it and sent it to the YIVO Institute’s offices in New York. There, it joined the millions of books, periodicals and photos in YIVO’s archives. 

It was discovered again by two women who visited YIVO and were captivated by the book’s contents and colorful artwork. They had it translated from Yiddish to English so it could be enjoyed by a wider audience.

Like many Ashkenazi cooks, salt was Lewando’s spice, butter her flavor and dill her herb. The book is filled with dishes you’d expect: kugels and blintzes and latkes; borscht and many ways to use cabbage. There’s imitation gefilte fish and kishke made from vegetables, breadcrumbs, eggs and butter. Her cholent (a slow-cooked Sabbath stew) recipes are meat-free, including one made with prune, apple, potatoes and butter that is a cross between a stew and a tzimmes.

There are also some surprises.

Did you know it was possible to access tomatoes, eggplants, asparagus, lemons, cranberries, olive oil, Jerusalem artichokes, blueberries and candied orange peel in pre-war Vilna? There’s a French influence, too, such as recipes for mayonnaise Provencal and iles flottante, a meringue-based dessert, and a salad of marinated cornichons with marinated mushrooms. 

“It’s hard to know who the target audience was for this cookbook,” said Eve Jochnowitz, its English-language translator. “We know from contemporary memoirs that people in Vilna did not have access to these amazing amounts of butter, cream and eggs,” she said. “Lewando was writing from a somewhat privileged and bourgeois position.” While many of these recipes may have been aspirational given the poverty of the Jews at the time, the cookbook demonstrates that it was possible to obtain these ingredients in Vilna, should one have the resources to do so. 

While the cookbook is filled with expensive ingredients, there is also, said Jochnowitz, “a great attention to husbanding one’s resources. She was ahead of her time in the zero-waste movement.” Lewando admonishes her readers to waste nothing. Use the cooking water in which you cooked your vegetables for soup stock. Use the vegetables from the soup stock in other dishes. “Throw nothing out,” she writes in the cookbook’s opening essay. “Everything can be made into food.” Including the liquid from fresh vegetables; Lewando instructed her readers on the art of vitamin drinks and juices, with recipes for Vitamin-Rich Beet Juice and Vitamin-Rich Carrot Juice. “This was very heroic of her,” said Jochnowitz. “There were no juice machines! You make the juice by grating the vegetables and then squeezing the juice out by hand.”

Barbara Kirshenblatt-Gimblett, a Jewish scholar and Jewish cookbook collector, describes Lewando as “witty.” “She is showing us,” she said, “that once you eliminate meat and fish, you still have an enormous range of foods you can prepare.” Lewando is about “being creative, imaginative and innovative both with traditional dishes and with what she is introducing that is remote from the traditional repertoire.” She does that in unexpected ways. Her milchig (dairy) matzah balls, for example, have an elegance and lightness to them. She instructs the reader to make a meringue with egg whites, fold in the yolks, then combine with matzah meal, melted butter and hot water. Her sauerkraut salad includes porcini mushrooms. One of her kugels combines cauliflower, apples, sliced almonds and candied orange peel.

There is much that, through contemporary eyes, is missing in “The Vilna Vegetarian Cookbook.” The recipes do not give step-by-step instructions; rather you will find general directions. Heating instructions are vague, ranging from a “not-too-hot-oven” to a “warm oven” to a “hot oven.” Lewando assumes the reader’s familiarity with the kitchen that today’s cookbook writer would not. 

Lewando and her husband were listed in the 1941 census of the Vilna Ghetto but not in the census of 1942. It is believed that they both died or were killed while attempting to escape. “She really was a visionary,” said Jochnowitz. “It is an unbearable tragedy that she did not live to see the future that she predicted and helped to bring about.”But in cooking her recipes, said Yoskowitz, as dated and incomplete as some of them may be, the conversation between then and now continues.

[pyreo]

Why Did He Cook That: a primer on the meanings behind genshin cooking specialties

'Ideal Circumstance' is a variation on a meaty stew made with chopped vegetables and spices. Instead of a stew he has baked the mixture into a bread topping, the real-life equivalent of which might be murtabak.

He did this because although he must like the stew, he complains that soup is difficult to eat one-handed while reading, and adapted the recipe to a more efficient form. He also baked writing into the dough because he is a nerd.

A soup made from ham, pork belly, and dense bamboo shoots, Zhongli's variation only insists that the mixture be cooked slowly. He had a propensity for joking about cooking things for extremely long durations, a reference to his advanced longevity. He specifies the cuts of meat to be used, and the specific locations to hunt the game and harvest the shoots, improving the recipe through traditional knowledge. His soup has also arranged the ingredients into orderly squares, reflecting his elemental dominion.

A variation of yakisoba, scooped into a bun with, apparently, ketchup. Yakisoba stuffed into a bun is known as yakisoba-pan and is inexpensive and filling, commonly sold in convenience stores - something accessible and affordable that Itto would find easy to acquire and eat.

The name is a pun between dual/duel, based on Cyno's combined soul with Hermanubis, and his love for duelling.

Cyno has taken tahchin, heaps of rice with mixed meats inside, and shaped it to look like the Millennium Puzzle. He has done this because he is a nerd.

Instead of a simple katsu sandwich, Heizou creates katsudon with a cutlet over rice and scrambled eggs. This is a reference to the trope in Japanese police movies, where a suspect served katsudon will feel compelled to confess their crimes.

Because the original recipe is so different, the rice and eggs are not required to cook this.

Lyney has taken simple crystallised fruits and overcomplicated them into cubed, gummy gelatin sweets. This is fitting because he is the fakest bitch in Teyvat and has a fake, sugary non-food to represent himself which prioritises presentation over any nutritional value. The real fruit used to flavour it has been processed out of existence.

[jadestormcloud2]

Dungeon Meshi vegan recipe challenge, Chapter 9: Orcs (Freshly Stolen Vegetables and Chicken Stewed with Cabbage Accompanied by Plundered Bread)

Used the Meati again for this, which did NOT want to cut into neat slices. I wasn't prepared to try to make bread, so purchased some rolls and tortillas to use.

Overall I found this recipe kinda bland. More veggies or seasonings would have been helpful.

Ingredients (1 srv):

1/4 head cabbage

1 Meati cutlet

2 oz carrots

onion powder, chili sauce, salt, pepper

water

GF tortillas & bread roll

[emeraldbabygirl]

I love and admire the woman I watch online that cook and go out to shop all on their own and make dinners and meals for themselves or their husbands or family like I wish I could do that. It’s so satisfying to watch them cut up vegetables and fry chicken and make those cute cutlets and put together the bento boxes and they have cute kitchens and cute cooking tools and buy cute appliances for their house and wear pretty dress and cute lil tops and all their videos are so fun and aesthetically pleasing to watch and so satisfying. They’re all so cunty I wanna try some of the recipes they do and I did make tamagoyaki and a potato salad once and it was fun and I’ve made more different fried rice and I wanna make the hamburg steak and chicken cutlets and those cute croquettes too ahhh they’re so badass I love them I wanna be like them too!

[faeriesuns]

This is gonna be a long post but I need someone's help and opinion!!!

I've written down a list of recipes I want to try but I can't decide which ones to do first so yall will have to help me decide. Here's the list:

balsamic roasted tomato spread with garlic olive oil

herbed chickpea dip

parmesan breadsticks

baked tortilla chips

white bean soup

roasted red pepper soup

minestra al limone (lemon soup with zucchini)

pasta salad with chicken and vegetables

eggplant timbale

grilled mixed vegetables

sage potatoes

rosemary chicken

orange roasted chicken with Thyme

herb chicken cutlets

coppa di pescne

double baked potatoes

creamy chicken pot pie with fresh pastry dough

potato cheddar soup

Fresh strawberry tarts

sweetrolls

strawberry shortcake

some of these are just appetizers, entrees, and desserts but i really like doing a whole 3 course meal when i have the time lol

[flawediamond]

🇯🇵 Japanese Recipes Masterpost

Anko (Red Bean Paste)

Butadon (Grilled Pork Rice Bowl)

Chukadon (Stir-fried Pork, Seafood and Vegetables Rice Bowl)

Curry Rice (Chicken Stew with Rice)

Curry Udon (Chicken Stew with Noodles)

Sapporo Curry (Chicken Soup)

Curry Powder

Daigaku Imo (Candied Sweet Potatoes)

Dashi (Seafood and Mushroom Soup Stock)

Goma Dare (Sesame Sauce)

Gyoza (Pan-fried Pork and Cabbage Dumplings)

Gyudon (Beef Rice Bowl)

Happosai (Stir-fried Pork, Seafood and Vegetables)

Hayashi Rice (Beef and Mushroom Stew with Rice)

Horenso Gomaae (Sesame Spinach Salad)

Kakuni (Braised Pork Belly)

Karaage

Karepan (Curry Bread)

Katsu Curry (Pork Cutlet with Curry Rice)

Katsudon (Pork Cutlet and Egg Rice Bowl)

Chicken Katsudon (Chicken Cutlet Rice Bowl)

Manju (Sweet Steamed Buns)

Kewpie Mayonnaise

Mayu (Scorched Garlic Oil)

Miso

Mentsuyu (Fish Soup Stock)

Mochi

Nikuman (Steamed Pork Buns)

Okonomiyaki (Cabbage Pancake)

Oshiruko (Red Bean Soup)

Oyaki (Dumplings)

Oyakodon (Chicken and Egg Rice Bowl)

Ponzu

Ramen

Satsuma Age (Deep-Fried Fish Paste)

Shogayaki (Ginger Pork)

Soba (Buckwheat Noodle Soup)

Soba Noodles (Buckwheat Noodles)

Okinawa Soba (Buckwheat Noodle Soup with Pork, Fish and Pickled Ginger)

Oroshi Soba (Buckwheat Noodle Soup with Fish and Grated Radish)

Toshikoshi Soba (New Year's Eve Buckwheat Noodle Soup)

Yaki Soba (Stir-fried Buckwheat Noodles with Meat and Vegetables)

Yaki Soba Sauce

Sukiyaki (Beef and Vegetable Stew)

Tamagoyaki (Sweet Rolled Omelette)

Tanindon (Beef and Egg Rice Bowl)

Tempura (Deep-fried Seafood and Vegetables)

Tentsuyu (Tempura Dipping Sauce)

Teriyaki Chicken (Grilled Chicken)

Teriyaki no Tare (Teriyaki Sauce)

Tonkatsu (Pork Cutlet)

Tonkatsu Donburi (Pork Cutlet and Cabbage Rice Bowl)

Tonkatsu Sauce

Tsukemen (Dipping Noodles)

Udon (Wheat Noodles)

Miso Nikomi Udon (Chicken and Mushroom Noodle Soup)

Nabeyaki Udon (Mushroom, Shrimp and Egg Noodle Soup)

Niku Udon (Beef Noodle Soup)

Yaki Udon (Stir-Fried Noodles with Pork and Vegetables)

Yakiniku no Tare (Grilled Meat Sauce)

[steviedegrae]

German Food Recipe: Jägerschnitzel

For the Schnitzel: 1 pound thin veal cutlets (or pork) - 1/2 teaspoon salt - 1/8 teaspoon freshly ground pepper - 1/3 cup all-purpose flour - 2 eggs, lightly beaten - 1 cup fine, dry bread crumbs - 3 tablespoons butter - 3 tablespoons vegetable oil For the Sauce: 1 lb Mushrooms, washed and cut into bite-size slices - 3 slices Bacon, chopped into small pieces - 1 small Onion, finely chopped - 1/2 cup Vegetable Broth - 1/2 cup Cream - 1/2 teaspoon dry Thyme - A small bunch Parseley, finely chopped - A little extra milk as needed

Season each cutlet with salt and pepper (both sides). Let stand at room temp for 10 mins. In the meantime, prepare your work area - you’ll need 3 plates - add the flour to the first, the eggs to the second, and the bread crumbs to the third plate. Arrange in a row, close to the stove. Heat butter and oil in a large, heavy skillet over medium heat for 2 mins. Coat each cutlet with flour, dunk in eggs, then coat with bread crumbs. Put in hot pan immediately and cook each side for 3 mins, or until golden. Remove and place on a plate lined with paper towels; cover to keep warm. Repeat with the other cutlets. Using the same pan, fry the mushrooms until they begin releasing water. Remove, set aside. Add a little butter to the same pan, add onions and bacon. Cook until onions begin to brown. Place mushrooms back in the pan and add broth, cream, salt, pepper, and thyme. Bring to a simmer, and continue simmering until liquid has noticeably reduced (takes about 15 mins) - stir occassionally. Stir milk into the sauce until sauce reaches the desired consistency (it shouldn’t be too thin and very creamy). Remove pan from heat. Stir in 2/3 of the chopped parsely, adding more salt and pepper if needed. To serve, place a Schnitzel on a plate and top with the mushroom cream sauce. Sprinkle over remaining parsely and serve with Kartoffeln (potatoes), Pommes (French fries), or Spaetzle, and a fresh green salad.

[hot-kitchen]

This is how they cook beef only in restaurants! Tender veal meat baked with pineapple! Delicious!

[ayurvedichealingvillage]

Your guide to Ayurvedic cooking.

A mouthful of good health

As hardcore carnivores, plant-based Ayurvedic cuisine based on India’s 5,000- year-old health regimen, was the stuff of our culinary nightmares.

And then we met Gita Ramesh, well-known author of three books including two cookbooks chock-full of recipes based on Ayurvedic principles of health. The one published recently — The Ayurvedic Wellness Cookbook, Recipes for Balance and Rejuvenation won the prestigious Gourmand Award 2023 — Diet and Vegetarian — at the UMEA Food event in Sweden.

In Ayurveda, the ancient twin of yoga, “One does not count calories but commits to a philosophy and way of life,” states Ms Ramesh in her book. Ms Ramesh is the joint managing director of the Kairali Ayurvedic Group, and co-founder of Kairali Healing Village in Palakkad, Kerala. She is also a bio-chemist and Ayurvedic practitioner, and her husband K. V. Ramesh comes from a line of Ayurvedic vaids (doctors).

After leafing through her magnum opus, and meeting her at Kairali Healing Village, our world view changed. Ms Ramesh explained that what and how you eat has the power to heal. We had been raised on meat- heavy fare — hefty pieces of chicken swimming in rich gravies; fried eggs plonked on vegetables to make greens more appetising, and lacy, batter-frilled cutlets glazed with a light film of oil.

Soon, we realised that the principle touted in the cook book was: “You become what you eat!” We were overweight and under-exercised. And so, we decided to try and reprogramme our taste buds by trying out some of her simple delicious recipes. Our journey on the road to culinary discovery had begun. Happily, enough, we felt satiated and energised rather than like prisoners on a starvation diet, out on parole!

Ms Ramesh’s book celebrates the vibrancy and diversity of plant-based Ayurvedic fare which many equate with boring boiled vegetables and drab wilted salads. An added asset is that the recipes are “simple to cook for healthy everyday eating and centred around the preventive aspect of Ayurveda,” she says in the introduction of the lush, beautifully designed book. The hard-cover volume hand-holds newbie converts to Ayurvedic cuisine and takes them through a master class on cooking and eating healthy. “An Ayurvedic diet is less of a diet and more of a philosophy — that eating should be a mindful, meditative experience,” she adds. Sitting in front of a TV, talking on the phone or listening to loud thumping music while you eat your quietly delicious meal is a no-no in Ayurveda. “Connect with the flavourful food you eat by being acutely aware of its colour, taste, nuance and texture,” says Ms Ramesh. Read More

[flintandpyrite]

I had the day off on monday dinner 7/17/2023

Main: Fried Chicken Cutlets from Smitten Kitchen. Original recipe calls for boneless skinless chicken thighs but I only keep bone-in skin-on around so I deboned and deskinned them before pounding them very very thin. This worked really well, plus I had all that skin so I diced it and rendered it down into gribenes. This gave me about 1/4 cup of schmaltz so I added the vegetable oil to it and fried the chicken in it. Honestly, it tasted way better than plain vegetable oil which always tastes subtly off to me (maybe bc I don’t have a deep fryer so I’m probably overheating the oil). I fried these in my cast iron dutch oven (non-enameled) and it was very neat! Barely had to clean the stove after because this recipe uses so little oil by comparison to most fried chicken. I want to try this recipe again at some point with a marinade on the chicken cutlets ahead of time. We ate these with hot sauce and lemon juice and dumplings (see below)

Side: Nokedli. Fine, you can call them spatzle but I am very loyal to the recipe I learned at a cooking class in Budapest when I lived there briefly >10 years ago now. The recipe is: for one serving, whisk an egg with a pinch of salt. Add flour until it is thick enough to drip but not so thick you can roll it. If you fuck up you can add sour cream or yogurt to thin it. Drip the batter into boiling salted water and cook until it floats to the top. Strain them out and quickly toss with butter so they don’t stick.

Side: Collard greens, cooked with garlic and onion and garlic scapes and duck broth from a duck carcass I saved and boiled down over 2 days last week. Really good and hearty. Great with the rich chicken.

[exemplarybehaviour]

Tonight’s meal: chicken and roast broccoli with a creamy chive and mustard sauce.

The star of this recipe is definitely the sauce, and I added several more spoonfuls over the chicken and broccoli after this photo. Sauce is also great over salmon. You can also swap out the chives for dill.

This was adapted from a HelloFresh recipe, which I will type up for u. Original recipe also suggests roast potatoes but I'm not a huge fan of potatoes and couldn’t be bothered tonight. Would also be good over rice. Gluten free. :)

The original HF recipe is for two servings but could easily be scaled up. I'm going to arrange this version to emphasize the sauce, because I want the sauce recipe in particular for my records. This does mean that the following recipe is basically arranged backwards.

Ingredients for sauce* (I doubled this because I WANT TO BE LOST IN THE SAUCE):

2 tsp chicken stock concentrate** 2 tsp dijon mustard 1.5 tbsp sour cream or plain greek yogurt 2 tbsp water fresh chives or fresh dill to taste salt and pepper to taste (I skipped this bc stock... salty)

*Note that these amounts are given in US American measurements, because APPARENTLY things like "tablespoon" aren't necessarily universal.

**I think if you are clever about ratios you could also use a bouillon cube. However, I think the amount of concentrate used is calculated to the final volume of water + sour cream + mustard, so I think using stock instead of water + concentrate will result in something different. To make sauce: Chop chives/dill. Heat small pan over medium heat. Add stock concentrate, water, mustard and chives/dill. Mix. Bring to a boil and then turn off heat. Add butter and sour cream/yogurt. Mix. If sauce is too thick, add small splashes of water until desired consistency is achieved.

HF recommended using pan from cooking chicken to do this (remember: this recipe is presented out of order). TBH it probably doesn't matter.

For chicken: Original recipe uses chicken cutlets (which I believe is a butterflied chicken breast). I used small cuts labeled as "chicken tenders" because they're cheap. Amount of sauce above is for "two servings" (two chicken cutlets) but makes as much as you want.

Heat a small amount of oil over medium-high heat. Pat chicken dry with paper towels. Rub chicken all over with salt, pepper, and paprika (paprika optional). Add chicken to pan and cook until light brown on both sides and cooked throughout, flipping chicken halfway through. This will take 3-5 minutes per side depending on how thick the cut is. If you don't butterfly your chicken breasts, it may take a couple minutes longer.

TBH given that I proceeded to cover chicken in sauce, I probably over-seasoned it.

For broccoli: For more efficient cooking, set this up BEFORE you cook the chicken/sauce. Preheat over to 450 degrees. Cut broccoli to desired sized pieces and toss with a small amount of olive oil, salt, and pepper. I also often throw in some combination of garlic powder, paprika, cayenne pepper, and/or red chili flakes. Spread over baking sheef and roast in oven 12-15 minutes (I like mine crispy so I usually do closer to 20 minutes). OR: use air fryer - cook at 450 for ~12 minutes.

Potatoes (if you want): Preheat over to 450 degrees. Wash potatoes. Cut potatoes into smaller pieces - wedges or cubes, whatever you want. Toss with a small amount of olive oil, salt and pepper. I also often throw in some combination of garlic powder, paprika, cayenne pepper, or red chili flakes. Spread over baking sheet and roast 20-25 minutes, until lightly browned.

If simultaneously cooking broccoli and potatoes: HF recommends putting potatoes on top rack and broccoli on middle rack. A strategy I often use is to cook the potatoes about ten minutes, then take them out and mix them. Then I push the potatoes to one side of the sheet and add whatever vegetable (in this case, broccoli) to the other side. This makes for less cleaning up later and also mixing the potatoes means you're less like to burn one side.