#we got rice seasoned with rice vinegar and a bit of soy sauce

[pinkcatminht]

i almost have the perfect eggy rice down. its missing something though, and idk what.

[tetedurfarm]

i promised y'all recipes but i forgor

it's ok im fixing it now tho

anyway. hi. hello. i eat a lot of rabbit. i am also blessed by god to be one of the few, the chosen, the descended from the acadians who were blessed with the ability to cook food that doesn't suck. you can trust me. màmaw cécil's ici.

just a fair warning though these recipes kinda assume you have basic cooking skills, and things are measured with the heart as my ancestors intended.

onward to the recipes

the tried. the true. the rabbit gumbo

one whole rabbit

half an onion

one package of andouille sausage (or other spicy pork sausage)

a bell pepper if you like

some okra if you like

some garlic

a jar of dark roux (savoie's is my go-to)

tony chacherie's

tabasco

filé

a good long-grain rice

debone the rabbit and cut into chunks, or pressure cook until it falls off the bones. you can also cook the rabbit IN the gumbo but this method takes a long time and is a PITA, but you do get all the good rabbit grease in the gumbo.

fill a large stock pot about 3/4 the way up with water and set to boil. add salt until it's salty to the taste. add about five to seven heaping spoonfuls of roux and let it dissolve while the pot comes to a boil.

while you wait, chop the onion and bell pepper into a rough dice and add it to the pot. i'm sure someone's màmaw will tell you what to do with okra, but i don't like it so idk. i just know some people put it in their gumbo. not me tho. tbh i don't even like bell peppers but it's traditional. anyway you can put some garlic in too. and tony's. lots of tony's.

cut the sausage into about quarter inch rounds and throw 'em in too. if you did not precook your rabbit, add it now. if you did precook, you can add it once the vegetables and sausage are cooked. around this time is also when i put the rice on.

once all the meat is done cooking, taste for seasoning and adjust as desired. it should be salty and a little spicy (or a lot, if you aren't a coward.) now all you have to do is wait for the rice to finish.

when everything is done, scoop some rice into a deep bowl (a soup crock is ideal) and pour gumbo over, making sure you get a bit of everything. top with tabasco to taste, and a healthy dash of filé.

some variety of sausage

1 - 2lbs of ground rabbit

soy sauce

garlic rice wine vinegar (if you can't find it, normal RWV works just add more garlic)

rubbed sage

garlic powder

minced garlic (if not using garlic RWV) (or if you just want it)

brown sugar

drizzle a little oil (i like using sesame oil) in a saucepan and put in ground rabbit. as it cooks, cut it up into small chunks with your utensil. once it's cooked, throw in all the rest of the everything and season with salt and pepper and a little msg if you got it. measure with your heart and taste as you go. you are shooting for a sort of savoury-sweet thing going on. it should be closer to a breakfast sausage in taste.

this goes really good in a dumpling, fried into a patty, or turn it into a white gravy with some milk and flour and put it over rice with creamed corn for a nontraditional but still delicious rice and gravy.

german rabbit stew

this one is just a link because someone else made it up but it's real good: https://honest-food.net/german-rabbit-stew/

alfredo mushroom rabbit pasta

roughly one cup per person's worth of cooked, shredded rabbit

as many portobello mushrooms as your heart desires

minced garlic

a jar of alfredo (or make your own i ain't your mom)

your pasta of choice

pretty straightforward. put your pasta on to boil (we like penne.) chop up your mushrooms and sweat them out in a saucepan. when they're cooked enough, toss in the alfredo, the minced garlic, and your rabbit. season with salt/pepper/whatever else you like to taste. when the pasta is done, combine pasta and rabbit mixture and enjoy

just the filling part of pei wei's lettice wraps but on rice instead

1lb ground rabbit

half an onion

garlic

hoisin sauce

teriyaki sauce

hot chili oil

green onion (grunion)

sesame seeds

short-grain rice

set your rice to cook. when it's almost done, roughly dice onion and set it to cook in a little oil (i like seasme for this.) when it turns translucent, add ground rabbit and garlic. once the rabbit is cooked, throw all the other sauces in to taste. it should be hoisin-forward, a little sweet and savoury. add some cayenne and more chili oil, maybe some gochujang, whatever, if you want more spice. eat it with rice and top with sesame seeds and grunions, i like some shichimi togarashi too sometimes. maybe a lil fried egg if you're feeling sassy.

i made this up from a dupe recipe for a lettuce wrap i liked at a restaurant so you could put it in lettuce too if you wanted. i just don't ever buy a whole head of lettuce.

weird midwestern chili

1-2lbs of ground rabbit

half an onion

garlic

one large can or two small cans of petite diced tomatoes

1-2 habañero peppers (or none if you're yankee)

some sort of stock or broth, or water and a bouillon cube

chili powder

sometimes corn is nice in this if you have it

pasta of your choice

i use my instant pot for this, but you can do it without one in a normal stockpot, it'll just take longer.

brown the rabbit in a little bit of oil with the pot on sauté. while you wait, chop up the onion, garlic, and papper. when the rabbit is browned, throw everything else in the pot besides the pasta. pressure cook for about 15-20 minutes.

in the meantime, set a pot of pasta to boil. we like farfalle.

when the chili is done cooking, season further to taste with more chili powder, cayenne, tony's, whatever you like. serve on the pasta. i know, i know, it ain't chili to me either, but that's what my friend's minnesotan family calls it and whatever it is, it's damn good so i forgive them.

rice that is dirty AND ugly

1-2lbs ground rabbit

half an onion

garlic i guess

about four or five rabbit or chicken livers

long-grain rice

tony's

set the rice to cook. brown the livers in some oil until they are just barely not-raw. then blitz 'em up in a food processer until they are mush. while you do this, brown some ground rabbit and onion and garlic if you want it in a saucepan. when it's browned, add the livers and just. stir it all together. does it look horrible? you're doing it right. season to taste once it's cooked through. add in rice and mix. i promise to god it tastes better than it looks.

for bonus points, mush dirty rice into balls and dredge in egg and seasoned cornmeal and deep fry or air fry until golden brown. ta da, your very own boudin balls.

i guess you can also run the mixture into a sausage casing for 'normal' boudin too.

('but what about the gizzards cecil' i have tried for years and i can't make gizzards palatable. they just end up weird and tough and i don't like the texture in the dirty rice. you know how to make 'em work, you go for it.)

mexican meatloaf that is neither mexican nor meatloaf

1lb ground rabbit

half an onion

garlic

one can of petite diced tomatoes

one can of whole corn

one can of pork n beans

(optional can of kidney beans or other bean you like)

taco seasoning

shredded yellow cheese

sour creme

tabasco

fritos

chop onion into a rough dice and put in a saucepan with a little oil. when onion is translucent, throw in rabbit to brown. when meat is cooked, thrown in everything that comes in a can, and the taco seasoning. i use about half a packet, but you can do to taste. once it's cooked, spoon over fritos and top with shredded cheese and sour creme. i like a dash of tabasco too.

absoutely a 'hear me out recipe' but if you like frito pie you will probably like this. most importantly, though, it makes a TON of food and for very cheap. excellent end of the month meal. also idk why it's called mexican meatloaf that's just what my mom named it and i'm pretty sure she made it up herself lol

rabbit jambalaya that makes my ancestors cry

approximately one half a rabbit's worth of shredded rabbit

one can of petite diced tomatoes

andouille or other spicy pork sausage

half an onion

bell pepper if ya like it

celery if ya like it

rabbit or chicken stock/broth

tony's

long-grain rice

if you are starting with a whole rabbit, either debone, chop into chunks, and cook, or pressure cook the rabbit until it falls off of the bone. set your rice to cook.

chop veggies and toss em in a saucepan with a little bit of oil or butter. sauté until soft, then add your tomatoes, broth, andouille, and rabbit. when it's all warmed through, add the rice in and mix. season with tony's, crab boil, cayenne, whatever, to taste. put some tabasco on that bitch before you eat, and enjoy.

(my ancestors cry because i'm cajun and traditionally we don't put tomatoes in our jambalaya. mais c'est bon, escuse-moi les anciens.)

creme cheese rabbit joes or whatever

one whole rabbit

one block of creme cheese

one packet of ranch seasoning

jar of pickled jalapeños

shredded cheddar cheese

your favourite burger bun

we use an instant pot, i guess you could probably do it on a stove if you had to but keep an eye on the liquid levels. pressure cook rabbit with half of the ranch seasoning packet and as much jalapeño juice as you want (it should have a kick.) when meat is tender, remove bones and drain liquid into another container (it makes a great stock if you want something with a little pizzaz.)

turn the instant pot on saute, and then put meat, creme cheese, cheddar cheese, jalapeños to taste, the rest of the ranch powder if you want, and as much jalapeño juice or the stock you just made until it's the consistency you want. it should be pretty creamy and a little gloopy. toast your buns, slop the goop on, and enjoy.

well these are the ones i can remember off top my head/that i actually eat regularly. we also make burgers and stir fry and curry rice and shit too, but those are like...y'know. don't really need a recipe for burgers and stir fry.

go forth and eat your fuckin animals

[artsychowroamer]

Pick of the Month: Downtown Kitchen

AUTHOR: ARTSY CHOW ROAMER

Pick of the Month:

DOWNTOWN KITCHEN

There are a number of high quality, consistently good eating spots in downtown Canton, Georgia. One of our latest favorites for date night dinners is Downtown Kitchen. Claiming not to follow trends but setting the standard, this local favorite wants to provide perfection for your best dining experience.

HISTORIC DOWNTOWN LOCATION

Located behind the black exterior at 140 East Marietta Street, this cozy casual spot offers bar, booth, table and outdoor patio dining options. Simplicity is the word of the day with entrees changing daily according to market and seasonal availability for a farm-to-table experience from a practiced hand in the kitchen.

We hit the place with friends most recently on a Friday evening without a reservation. We like early dining so the fact that Downtown opens earlier than most is great. At 4:30, we were one of two or three tables and had our pick of where to sit.

COCKTAILs & BREAD

Our waiter arrived with cocktail menus and trays of fluffy fresh bread with a spicy tomato dipping sauce on the side. We looked over the menu and odered a few drinks first. While some of us stuck to the usual like a martini with blue cheese olives, others chose a Tom Collins, a Georgia peach old fashioned and a ginger jackass mule from the make-your-own-mule choices.

Our drinks arrived quickly and perfectly with the right chill, glass choice and garnishes-both pretty and delicious. They were a heavenly match with the bread and spice of the dip. If those don’t do it for you, there are Margarita and Sangria choices as well as a very nice curated menu of white and red wines.

California, Oregon and Washington are represented with a couple of Rieslings, Sauvignon Blanc and Chardonnays ranging from $7-11 a glass. Italy and Eastern Europe provide some nice Pinots. California and Italy provided some lovely reds like Malbec, Zinfandel and Cabernets ranging from $8-12.

FIRST COURSEs

We opted to order both Caesar and kitchen salad plates for table sharing with our bread and drinks. Both were very good with fresh crisp greens and just the right amount of dressings with anchovy forward creaminess and sweet tangy balsamic vinaigrette.

The caesar had crunchy bits of sunflower seeds for a twist making it even saltier with the sprinkle of parmesan. The kitchen offered juicy grape tomatoes, red onion and crisp cucumber with bits of blue cheese.

SECOND COURSE

Pay attention to the blackboards for the daily soups and specials. We ordered the French onion and fall squash for a second course. Both were a tasty different take on the usual recipes. The broth had a different herb that popped with gruyere cheese instead of Swiss while the squash offered creamy smooth texture and warm herbs like cinnamon and nutmeg.

We also decided to try the Asian tuna tartar. Served in a martini glass, the fish was rough chopped in small cubes and super chilled. Cold avocadoes and chopped green onions were mixed in with a dressing of soy sauce, rice vinegar, sugar and sesame oil for shut-the-front-door goodness topped off with a crunchy crisp fried wonton chip.

Want other choices? You got them with fried calamari or shrimp, hanger steak wontons or crab cakes. We’ve also had the spinach and artichoke dip mixed with cheese along with tortilla chips for some lip smacking dipping on previous visits.

ENTREES

The kitchen specializes in steak and offers a lot of different items to pair with it should you opt to go that way for your entree. A sirloin, filet, strip or hanger are the four cuts of choice. Your pairings range from Asher blue cheese to mushrooms and chimichurri or horseradish sauces.

We opted to try a special from the board as one choice and took two items off the regular menu as well. Fried green tomatoes came to the table crispy and hot with a touch of sour cream, sweet berry jam and micro greens for a perfect finish. The mushroom raviolis with tomato cream sauce are a menu staple that everyone raves about. They were pretty gosh darn good. Hands down however, the winner was the short ribs over creamy mashed potatoes with crispy fried onion rings. The demi-glace was delicious and hearty while the meat was fork tender.

DESSERTS

A word about desserts. Leave room for some. We decided two to share was about all we could do so pistachio pie and creme brule were the evening picks. The former was creamy and semi-sweet with the crunchiness of fresh nuts on top. The brule classic and prepared properly with the crisp sugar topping to the finish.

COZY DATE NIGHTS

I like sitting at the bar on the weekends just to run in and grab a quick drink sometimes. The interior is casual, dark and cozy which makes for the best date night dinners. The high booths provide privacy and a level of quiet that makes this restaurant unusual as well. Loud experiences are the norm everywhere anymore so this spot makes it easy to have a conversation with your peeps.

CONCLUSION

This is the same team that brought you Queenie’s and Goin’ Coastal also in downtown Canton. So you can see why this spot should be next on your bucket list whether it’s for date night or a get together with friends. The food is simple, well prepared, fresh and tasty. The seasonal changes mean you won’t tire of the menu. You never know what might be on the blackboard as a special. Grab your better half and check it out soon. Tell ‘em I sent ya OK?

If you enjoyed what you read, you might also enjoy other posts under Edible Fare. There you will find restaurant reviews, recipes, foodie tips and best spots to eat in a variety of cities. Check out the next post on traveling off-season in Italy. Until next time…

Cheers!

ArtsyChowRoamer

Follow me on You Tube, Facebook, Pinterest, Instagram and Twitter

[lifewithoutmeds]

February 16, 2023

well well well.

things were just going too well, weren’t they. and i was getting just too comfortable.

what’s happened since last week?

let’s see. lorena .... lorena did this and that. lorena lorena lorena. lorena shaped my week, my days, my activities, how i felt about myself, and i felt about my life in general.

tuesday after the airport run, lorena came back and we went to BJ’s to stake out hot waitress. however her shift was ending and we just caught a glimpse but lorena was able to confirm what i feared, which is that i may have been mask fished, and my beloved was not the beauty i may have thought. oh well. 

wendesday must’ve gone into work. the days are a blur. thursday? work? from home? sure? friday? i dunno. saturday morning i had brunch with amy lee at my favorite local diner foxy’s, and had my usual eggs benedict with hash browns, which i ate completely and enjoyed thoroughly. amy was less enthusiastic about her meal, but packed a lot of it to go, thinking she might be able to reconstitute it later into something more palatable. we had an enjoyable chat/catch up, and resolved to do this more often, possibly even as a monthly regular event.

she then took me home due to the unseasonably cold temperature, and i got home to see lorena waking up on the sofa. she proceeded to convince me to start watching The Last of Us while she power cleaned for a couple hours and washed the many many dishes. afterward we went to los feliz flea where we looked at stuff, she bought some lingerie for v day, and we said hi to vicky at her camera stand. we then went home and we made a really delicious meal of ride, roasted asparagus, and chicken thighs marinated in garlic and a sauce of chili, honey, soy sauce, and rice wine vinegar. i marveled at how good it was. i’m glad i didn’t stop myself from the profuse compliments, because little did i know, that would be my last meal with her.

lo wasn’t feeling so hot so right before she left to work, she took an at home covid test and tested positive, and hence had to call out sick. she decided to go quarantine in Rancho since her aunt had a vacant guesthouse, and took off for the next few days (or so i thought LOL).

we kept in touch, and i learned later that she would not go to Rancho, but rather, to a hotel as she was “too tired”, and afterward, would be “convinced” to go to her gf’s instead, to “isolate” there, despite then being directly in close contact with another human. she “isolated” sun-tuesday, and on valentine’s night decided to move to her aunt’s, so as not to “continue to?” expose her gf as her gf had planned to have friends over later in the week.

so we texted intermittently, from tuesday-wednesday, and she was going back and forth on whether to go home to visit laika since work had indicated that she need not come back the following weekend, and by the end of the day she had resolved to go on thursday or friday. however, on wednesday while i was at work, she “confessed” to having watched/completed the White Lotus season 2 by herself in boredom, though we had been watching it together up until that point. i was a bit hurt, because that was kind of one of “our” things. we watched it together. we reacted together. we waited for each other. and suddenly she was done waiting, and just watched it on her own. i felt left out, and got a bit quiet during the texts, but she didn’t seem to care/mind/catch on, and so we left it at that.

this morning she texted to see how i was doing and i texted to see what her plans were for visiting her home when she dropped the bombshell: not only would she not be visiting home despite having the weekend off of work, and despite having just tested negative for the covid, she would be staying in rancho for the rest of the month, and don’t worry, i could keep the rest of the rent she’d prepaid, and oh, thanks for everything.

i was floored. i had started walking for my noon lunch walk, and was glad i did, because i needed to stay in motion. i teared up a little, maybe from allergies, maybe from emotion, but i teared up for a few blocks and didn’t ask too many follow up questions as i generally would, because that would mean i was invested, emotionally, and i needed to stop being, because she had already decided to take a quick detour out of my very real, very physical, tangible life.

her rationale was that she really enjoyed having her own space and that her aunt was “bribing” her to stay. i didn’t want to counter with a higher “bribe,” so left it at that. later she indicated she would be coming by to pick up her things and leave me the key. as it would happen, fate would dictate that grace and vicky would be coming to the condo later that afternoon, so i asked her to come before 5 so as not to create an awkward run in.

she came around 2:50, packed her things, and was done within 15 minutes. a few hangars, two shelves, two books on the bookcase, and some toiletries. i had prepacked her a bag of her bacon box, cheetos, 2 new packs of altoids, toilet paper, crest whitening toothpaste, penne pasta, her annual fishing license, work-related papers, and an extra tube of her favorite neutrogena water-based sunblock. i had to take a quick call around 3 as she took her bags to her car, and right after 3 i handed her last bag, she said thank you for everything, and she asked if i wanted to talk and i said no, but i could feel the tears sprouting from my eyes. she said something like, she needed a moment to compose herself, and that her least favorite thing was to cry in front of someone, and after a second, i took another swig of my whiskey, and we did a light goodbye hug and she said something like, we’ll hang out right?. if you want to? and i think i nodded. and she left. and i saw her walk out, and i saw her put the bag in her car, and i saw her car drive away. and i saw her little icon move away on google maps and she was gone.

i cried. i cried while she was here, though i tried to hide it, and i wept bitterly when she was gone. i drank whiskey. i texted people. i cried for help. i received some, some strained sympathy, some strained empathy.

i know i’m taking it personally when i shouldn’t. i know this will be better for me in the long run. i know that i had an unhealthy attachment that went longer than it should have, and fortuitously, ended sooner than it was anticipated to. i know i was playing at normal for a not-normal situationship that was probably not good for me.

but i know i’ll miss her, despite it all. and i’ll miss ... just everything. the guitar jam sessions, the attempts at stardom via youtube. i don’t have a ton of faith that we’ll have much of anything now, and i don’t know why. and i know that if it was always that tenuous to begin with, that fragile, that i should just be relieved that it’s gone now and not without its grasp on me. but i will miss her, bitterly, tenderly. why, in her goodbye, would she question a continued friendship? why, if it was a consideration, was it concluded, that i would be left aside.

i watched her location for some time, dodging in and out and through atwater village, to/around a wine shop, to a restaurant, and then finally out and back to reyna’s. i wonder a bit what she’ll say to reyna. if she’ll express sadness. or relief. or whatever. i don’t know .... she seemed to understand/predict that somehow cutting off her stay here was also cutting me off, and yet she went through with it. she was okay with it. she decided to do it. for whatever the reason. i was left on the cutting board. and she’s with reyna, who’s comforting her if needed. and who do i have. vicky, who’ll be coming by soon with her dogs, having just ended things with her much younger bf last night. grace, who low key doesn’t care about me most the time.

so.

she’s with her gf.

once again. i am crying. alone. the other party cares not. wants not. i weep over someone who weeps not, and enjoys the comfort of those who love her.

once again. i am in an unreciprocated situationship. once again, i am giving my best to one who casually shrugs it off, and leaves it discarded.

fool me once, shame on you. fool me for the nth time, shame on me. shame. shame.

[arbitrarygreay]

What's up, anime foodies, we're back for another round of making delicious sakuga munchies, and today we've got a great set for the week: Revolutionary Girl Utena!

Have you heard, have you heard? This show feeds us a lot of delicious meals, from opening night dorm feast (soup/salad/bread), to exploding curry, to Wakaba's bento ("mostly instant"), to takoyaki and yakisoba, to delicious steak, to delicious fried eggs, to delicious cake, to delicious brandy-stewed rose hips jam.

It all culminates here, though: the Lunch Called Disassociation.

Now, we never get to see the eventual lunch in the show, so there are a few possible interpretations we'll be making. What we know for sure are the following ingredients: -Egg -Asparagus -Salmon

For all meals, we will assume that the salmon and asparagus have been prepared the same way.

The original footage states that the salmon is dinner leftovers. We'll just use the foil-steamed method as seen in Today's Menu for the Emiya Family, episode 2. Osmose excess liquid from fillet using salt/sake for 10 minutes, wrap fillet in foil with seasoning and veggies of choice (picture below shows rehydrated garlic power and onion flakes, plus a chimichurri seasoning mix), steam in a covered pan over medium-low heat for 15-20 minutes. The original recipe also calls for butter, but I've found that the salmon itself contains enough fat.

saumon la filet révolutionnaire

One can include the asparagus in the foil packets, but in the original footage, Utena said that she planned to boil the asparagus, which implies that it was not a part of the salmon leftovers, that she would cook them from fresh. So we're going to do a blanch: Snap off the woody end of each stalk. Submerge stalks in salted boiling water for 30-40 seconds, then stop the cooking process with an ice bath. (Be very liberal with the amount of salt in the water. There has to be enough for saltiness to osmose into the asparagus with only 30 seconds of exposure!) The blanched asparagus should be bright green, no browning. Generally, 6 stalks will be one meal serving.

-------

In the first iteration of the proposed lunch, eggs are specified as "tamagoyaki." This is rolled egg omelette, which is then often sliced like a sausage. Tamagoyaki points towards a bento configuration. (Which means, also make some rice by whichever is your usual method.)

There are many instruction videos out there for tamagoyaki, but here's a short outline: The bento serving shown below is half of a roll made with 2 eggs. 2 eggs is usually the minimum amount to make a roll in a small pan. A common ratio is 3 tablespoons (or less) of flavoring liquids to 4 eggs. Flavoring liquids can be any combination of mirin, dashi (use excess for miso soup), soy sauce, or rice vinegar. Season with salt, sugar, miso, or MSG to make up the flavor profiles for the liquids that are left out. Beat eggs, flavoring liquids, and seasoning together. Oil a small pan and put over medium heat. Pour a thin layer of egg on the pan (about 1/3-1/2 of your eggs), let it solidify a little, before beginning to roll. after the first roll, push to the side, re-oil the pan, add remaining egg mix, roll again. Repeat untill all egg mixture is used. Remove roll from heat, and slice after cooling.

Assemble your bento! The non-rice incredients can be kept separate from each other using cupcake wrappers, or lettuce leaves for extra salad. -Half rice, as most all bento do -Salmon fillet, cut to fit the bento -Tamagoyaki -Blanched asparagus salad. Marinate in or spritz with dressing of choice. (lemon juice, vinaigrette, or for marinade, a mixture of gojujang/mirin/miso/water.)

Utena making lunch for them is a new development, though. In the first two arcs, the dorm serves dinner, and Utena buys lunch from and has tea in the courtyard cafeteria, or buys packaged buns and snacks.

-------

In the second iteration of the proposed lunch, the idea of sandwiches is brought up. This specific version is described in a "salmon/egg salad sandwich" way, where the "filling" is a single mash of all ingredients.

Mash salmon and hardboiled egg with mayonnaise together with a fork. Cut asparagus into 1/2-inch pieces, blanch, and mix into filling. Add a thin layer of mayonnaise to the bread before adding filling, then press the sandwich together. To get a little bit fancier, use two hardboiled eggs cooked for different time periods, in order to provide two different textures of yolk. Boil one for 8.5 minutes (more jammy), and the other for 10.5 minutes (more firm). If the yolks are undercooked for whatever reason, just microwave them for a minute or so, until they reach the desired texture.

Pro-tip: Talk about making this sandwich when you're trapped in a car with someone you don't want to be trapped in a car with

-------

Those are the two lunches talked about in the show, but holy shit I have so much salmon and asparagus still left I need to use them upof course, there are a few different sandwich variations one can make with the same ingredients. In the following two pictures, there’s mayo spread on the bread, and some honey mustard sauce drizzled on the middle asparagus layer.

-salmon, asparagus,sliced hard-boiled egg

Nanami worked so hard to supply all these eggs. Press f to have a glass of milk to honor her sacrifice.

-salmon, asparagus, scrambled eggs (This configuration is very similar to the sandwich seen in Today's Menu for the Emiya Family, episode 4, but with salmon substituting for bacon.)

Today's Menu for the HimEmiya Family

Later in the week, if the asparagus is going too mushy to be used fresh, consider blending it with oil (or cream of choice) and seasoning into a sauce/dressing.

-------

(Even though the following suggestions weren't brought up by Utena at all in the original footage, we've STILL got ingredients left to use up, so we WILL, DAMMIT)

Given that we got to assume rice for the bento earlier, lunch could be leftovers onigiri! -salmon/asparagus -asparagus/scrambled egg

Crumble! Crumble like the shining castle in the sky marking you as a failure of a duelist!

Finally, if things really roll over from leftovers lunch to leftovers dinner (after all, the salmon is actually probably from The Breakfast The Day Before The Lunch Called Disassociation, because Utena had dinner at the hotel, spent all day at the amusement park, and worried about the bread from that morning), you can never go wrong with leftovers fried rice.

Can you hear that? It's a microwave ding. I get to actually reheat things for lunch. Because I'M AN ADULT. *car revs*

And there you have it! An entire work-week's worth of the Lunch Called Disassociation! Make sure to make double servings, for you and your roommate!

[jackiefashionstar-blog]

25 million surfing lagoon and outdoor pool planned near Coleshill

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The phone will be sold in Cyan Green, Charcoal, and Ice colours. Trailing 4 5 in the final set of her nearly 2 1/2 hour match Cheap Fake Yeezys at the German Open, Kournikova took a backhand swing and fell to the ground, grabbing her ankle. This equipment got some uber love and use from the cast! So it was well worth it!" Nielson, The Bachelor season 22 and Bachelor in Paradise season 5. And now he's where he always wanted to be. The rice wine vinegar, soy sauce, lime juice and a bit of hot water thinned the peanut butter to a pourable state, and cleaning the jar for the bin was a breeze.. The former assistant store manager, who was part of the company Uniqlo Management Candidate grad program for three years and worked in three different Sydney stores, said it was an abusive culture has some form of PTSD, the 27 year old said. The Yoga models launched were the Yoga C940, Yoga S740, Yoga C740, and the Yoga C640. SaysHurricane Dorian, aiming forNova Scotia and Newfoundland on Saturday, has left 43 people dead and 70,000 people homeless in the Bahamas, according to the United Nations. A Beautiful Day In The Neighbourhood is wonderfully made, delicately and lovingly crafted and everything you want a film about Mister Rogers to be. Prosecutors said Jones shot another man in the back at that same location and this happened shortly after he was released from jail. It is recommended to accept the default setting of opting in.. According to Zeng et al. They show up a few weeks after the robins get back.. He said none of the migrants had been there longer than 32 days.. Sunny, youth pleasing message is what visible today, with speakers including Bobbie Houston, American pastor Casey Treat from the US talking about his redemption after drug addiction and other religious leaders discussing their aid work in Syria and Israel (inspiring many to cough up $100 for Nike running shoes for children in need).. 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She can peg a line full of undies quicker than George Bush can duck a flying shoe. The earlier you shop, the better. However, that doesn mean it time to give up your diet quite yet! Carrabba Italian Grill in Mechanicsburg offers a number of dishes that are under 600 calories that can keep you living guilt free. It was fun to run with him. These are a good option cheap yeezy shoes for those who prefer heavy bass and surround sound. There are treadmills and stationary bikes for the hamster wheel/exercise machine set, weights for the beefcakes, yoga classes for the hippies, and spinning, CrossFit, boot camp, TRX, Thai boxing, and Brazilian jujitsu classes. However, the most common form of co branding when booth brands has similar audience. Allowing their use only benefits the pharmaceutical companies who sell the drugs. That's why we're pretty happy about the YMCA Village of Allapattah Family Branch how gloriously uncool is that name? opening its doors. What's OnThousands of people take part in the Liverpool Rock n Roll Half Marathon starts at the Albert dock, LiverpoolGet the biggest What's On stories by emailSubscribe We will use your email address only for the purpose of sending you newsletters. Another very good example that could be used for good strategy Auto producer BMW and creator Louis Vuitton may not be the clearest of pairings.

[arayael-eloha]

Change in Season - Change in Attitude

Springtime has me SPRUNG!

I AM BACCCKKKKKK!!! And so ready to get after it since I hibernated ALL WINTER LONG.

First and foremost, thank you to everyone who has reached out via social media, text, or even in person to tell me how much they have enjoyed this blog and if the posts inspired you in some way. That was the whole point and main goal in starting this blog - making a difference, even if it is just to one person. This creative outlet helps me stay accountable and in turn, I hope it helps inspire and ignite others to workout and MOVE and live healthy lifestyles, whatever that may look like to them. I know I have not posted as frequently as I had originally planned to, but you know, life! Life takes over and mine has been a whirlwind.

Let’s backtrack real quick: I got a new job back in August, which has been amazing – I AM SO HAPPY and absolutely love what I am doing. I then started to explore the group fitness world and began coaching at a boutique fitness studio here in DC, so from working 9-5 then going straight to training, it was a lot, PLUS I was studying for my ACE exam, PLUS keeping up with all my friends and family…I had a lot on my plate.

Well, things slowed down over winter. Things did not quite workout at the gym I was coaching at and I failed my ACE test. Yep, that’s right failed it. BIG X! I now remember what it was like to fail something – ha! Haven’t done that since college! The score left me speechless. I felt defeated and like a failure. I started questioning my ability to become a group fitness coach, because of a piece of paper that prevented me from doing something that quite honestly, I was kinda good at and I LOVED IT! So naturally, like the Cancer I am, I crawled into my shell and just had to hang in my emotions for a bit. I gave up working out, in the sense that I was not really driven anymore in my workouts, like I lost my reason why I liked to sweat. It was December and all I wanted was to eat Christmas cookies and mac & cheese and drink red wine, so I indulged and just wanted a break. I had been going REALLY hard for months, so it just felt like the right thing to do at the time.

Well slowly but surely, I fell out of shape and those winter layers of love kept me nice and warm. And I knew it was going to happen, but it was a B*%$# getting back into the gym and eating right, HOWEVER, I do not regret it, because I know I needed to listen to my body and at the time I really needed a break and that is okay, I came to PEACE with that.

So let’s fast forward to the present: I have been back on my grind, with workouts and trying new things. I have taken control in finding holistic doctors and wellness routines and had this incredible experience up at an ayurvedic retreat in Boone, NC and I will make a post about that soon, so all in all, I have been coming back into balance. It has been a slow process, but I am getting my groove back.

I feel like a new person when I can start to feel the warmth again – I for sure get seasonal depression, so now I am back at it and motivated to share in this healthy, fit, active lifestyle I live. DC really has changed me and my outlook on ‘fit’. Yes, I probably drink a tad bit more – HAPPY HOURS are the best, but I also am probably the healthiest I have ever been and most in tune to what my body is needing and craving. I want to nurture it, take care of it, love it!

Cheers to us who take each day to better ourselves. Let us recognize the small things, even when the big things might not go our way, there is ALWAYS something to be grateful for. Live each day with gratitude in your heart, accept the lessons, ride the highs, and acknowledge the lows - you won’t always be there, but you’ll always be in for the RIDE! Remember BALANCE my friends. 

Looking forward to reigniting my energy and passion in this journey and blogging about something that is near and dear to me. 

In peace,

A

WORKOUT

I did this workout with my friend, Deonte, a few weeks ago. Bless his heart for sweating with me late on a Friday night and trying out this sweat sesh. I think I worked him pretty good! I know for sure I got a workout in – he did make it look easy half of the time. I was not able to upload the video, but DON’T YOU WORRY - you will see these moves again and I will get the videos up and running. Technical glitch 😐 I knew I would have at least one.

LEG & GLUTE BURNER

Box Jumps x10

Sumo Squats w/ Kettle Bell x12

Sandbag Slams x12

Box Side Step Up with Curtsy Lunge x10 each leg

Loaded Beasts x6 each side

CARDIO ROUND

Burpee Jump Overs x8

Kettle Bell Swings x12

Elevated Plank March x10

ABS

Standing Band Resisted Hold with Woodchop

Plank

Slow Bicycle with 2 sec pause

In and Outs

Boats

FOOD INSPO

SO I collaborated with my wonderful roomie and wanted to feature her!! She is starting a food blog and I tasted this dish she made last week and I said I HAVE TO meal prep this for next week. I feel like I eat so healthy and clean when she cooks; she has a completely different outlook on how to pair ingredients together and I can confidently say I have never tried anything of hers that I did not like, so I am featuring a vegetarian dish this week, but you can easily make it meat friendly if you crave that chicken or steak.

I do not have a name for the dish, but I made GOCHUJANG RED SAUCE! AND it is the BOMB!!

So we can call this GOCHUJANG Veggies & Tofu

Steam the veggies below:

Green Beans

Leek

Eggplant

Pan fry the tofu with Ghee and Adobo Seasoning (you can pan fry meat here if you would prefer)

RED SAUCE - it was mainly done by taste

Korean Red Chili Pepper Paste - huge glop

Soy sauce - Tablespoon

Sesame Oil - Tablespoon

Sugar or orange marmalade - Tablespoon

Rice Vinegar - Dash

Ginger - Dash

Add it all together and BAM you have an AMAZING Veggie healthy meal!!!

[mogensenwhittaker3-blog]

Use A Fabric softener On Your Dishes And also Never Scour A Flowerpot Or even Pot Again.

Pig Belly Buns is actually probably some of the greatest Asian meals trends to strike American tastes buds, right close to Oriental Tacos and Bo-Ba Herbal tea. Given that, baseding on the definite overview of excess fats, mono and also poly unsaturated body fats located in oil are very likely to make up free radicals when made use of to fry one thing on a skillet or bake something in the stove. Lately - like, considering that pair of secs earlier when I came back from an impressive women' weekend break travel - cooking food has been actually hard. I perform possess two stoves to make sure that need to create this simpler, one stove does have a convection bake or roast option. I love the crispy crisis from uncooked millet, but you might as an alternative make use of quinoa, quinoa scabs, wheat or grain germ (although this would negate the GF standing) or perhaps merely even more oats to replace it. The sunflower seed butter could be switched out with tahini, or even one more nut butter if you need not make these nut-free. This week our company are actually mosting likely to visit my mommy as well as I'll be cooking oriental food for her one whole week long - obviously utilizing your fantastic dishes! Johnson supplies you a laundry list for ingredients, and also recipes for each of the 10 times. Except, two of the three provided, they actually POSSESSED possessed excellent kale salads at a variety of restaurants, yet they didn't recognize ways to COOK this ... this took place for as well long prior to I realized I was actually mosting likely to need to locate in another place to grade, however I couldn't resist-I jotted down on a napkin, and also as I left behind, I stated, I failed to suggest to be all ears, straightforward, however if you are actually looking for well-balanced recipes ..." and also provided the napkin! These days you may still locate Hainanese chicken rice in hawker centers across the isle for a number of bucks a plate, and in premium restaurants providing real dishes. Having said that, as our company'll find below, it is actually feasible to eat healthy and balanced while staying with a sensible budget plan. I have actually been actually cooking chuck roasts for over 30 years, yet this is by far the greatest I've ever before made an effort! When these came out of the stove, there was actually not very adequate to cover and pass through the tofu and I possessed to add salt. This internet site might lose some light on why some folks like veggies much more than others, to name a few things. I usually substitute wild rice as opposed to farro, as well as have actually made an effort corn instead of cabbage. Lunch suggestions: Mac computer 'n cheese (using this dressing ), peas, and vegetable canines, grilled cheese, sandwiches/subs, and so on Keep healthy and balanced through finding out exactly how to pinpoint, deal with, and avoid foodborne sickness off E. Coli to Salmonella to Listeria. http://schoonheiteinjunger.info have actually also been known on lots of a celebration to below yogurt for cream in mouth-watering dishes: the god from cooking must be grinning benevolently down on me as that's never ever split. The guidelines are based upon current health and nutrition scientific research and also resemble referrals produced through public health companies. I made this along with quinoa instead of rice as well as seasoned our tofu in a sesame teriyaki dressing. Field corn, which is collected beyond delightful corn as well as is actually processed to be developed into oil, high-fructose corn syrup or even other products, is the corn that's commonly genetically modified. Our company only removaled and I soon as I was cooking my 1st dish I understood my stove wasn't working like my previous stove. Thank you SO much for stopping by and also leaving behind a delightful comment, I felt like a star was actually commenting:-RRB- I rejoice you read my message and also recognize what does it cost? I enjoy your weblogs and also you, you've been actually really inspiring to me for residing a well-balanced way of living! I felt sooo bewildered by all the relevant information and also preparing food etc. It simply seemed that this was a hard shift. My only want was there was a dressing when serving over rice or even along with a similar edge. I have actually begun to really THINK about the things I eat, as well as today I went grocery store shopping and also got all type of well-balanced factors I'm thrilled to cook over the following month. We understand off transformative the field of biology that our ascendants embodied all these well-balanced traits (as I will definitely information eventually). The book includes a laundry list for the 10 time purify and bunches of added dishes for shakes that supply several wellness perks. Nourishment simple facts are for the hen and rice along with many but not all of the dressing. After that pop the breadstuff into the oven and also salute this, using the broiler to get it crisp and nice and also delicious and remarkable as well as mouth watering. He rounds out the book by demonstrating how to put healthy consuming habits into method which will result in a healthy microbiome. I will love to include that as this seems like an excellent addition to the dish, but unfortunately the individual I'm cooking for could fast cucumber without absurd amounts of pyrosis ( heartburn ). Pertaining to tofu, I've possessed a lot of losers along with certain brands as well as ever before cooking methods. Furthermore, when it come to energy conservation or expenses, the physical body acts as both an efficient gas storing depot (and also as a hazardous midsection" web site) as well as a potent generator of energy, depending mainly on the hormone signals it gets. I am a cook in Scottsdale Arizona as well as want to take a cooking food course given up English, ideally in Paris during the course of the summer months from 2009. Merci David, I will have somebody deliver me one off the US. The measurement concern is actually such a vital and also challenging one, will considerably aid in my training class! I commonly make a plunging dressing from soy sauce blended with a little bit of rice vinegar and also minced scallion, occasionally with a little bit of honey, chili sauce (sambal oelek), and/or whole grain mustard interfered as well. Yes, there are actually reputable reasons to enjoy uncooked plants in your diet regimen, however I do not support the practice as a motion or exclusionary guideline for consuming Humans have been actually preparing for well over a hundred many thousand years Some nutrients are boosted by warmth. Also, if you think your oven runs very hot, I would certainly recommend obtaining an over thermostat to be sure as that might undoubtedly create a distinction. For me, the work engageded in cooking wasn't mind-boggling, yet did need reading and re-reading dishes, and also readying calculated laundry list. Explore exciting, healthy and balanced replacement for your preferred meals that will certainly assist you better satisfy your macros. In this particular book she includes certainly not simply dishes and wish list however also a number of detoxification approaches like apple cider white vinegar, saunas, ionic shoe baths and also body cleaning. The author, an expert in nutrition, clarifies this approach is certainly not about depriving, thus snacks should be actually included throughout the time. Ive lately found it and also am actually addicted, you share a great deal from the exact same philosphy i have on wellness and also health and nutrition as well as your tale touched me as that is therefore much like my personal, i too have battled with disordered consuming for years as well as am still in eating ailment recovery procedure, yet after a lot of effort im ultimately getting my glow back !!!!

[optimisticstudentlifestyle-blog]

My Destiny As A Bad Cook

Have you ever tried making your own meal for the first time but failed miserably as you created a meal that is synonymous to poison? Well, if you haven’t, you’re lucky. But if you do, well I wish that this article will give you courage to try and try until you successfully make your own meal (without making any mess!)

I was nine when I first tried to make my own food... er, sort of. My grandmother was the one who supervised my first attempt in cooking the rice that we were supposed to eat for lunch. It started great, actually. She commended my talent in “washing” and “rinsing” the rice (grains). Who wouldn’t? I mean, the water is almost clear instead of blurry. Alright, it was kind of off. But at least, it does look good. However, it doesn’t end there. The moment I placed the cauldron on the top of the stove and placed it over the fire, my heartbeat skipped. It was fascinating to watch but I still got nervous since I don’t know what to do next. Second phase got cleared when the water boiled. But when the third phase came, that’s where the disaster kicked in. The stove was still set in high, the cauldron’s cover was still resting on the top of the other stove, and lastly, I got so engrossed with the teleserye that we were watching at the moment. My mom entered the kitchen and got mad (but she laughed afterwards, don’t worry.) She even called it a ‘bibingka’ since it resembles the condition of the rice inside the cauldron. In the end, she had to cook a new set of rice for our late lunch. (Sorry mom!)

Then, high school came. (Yep, after that bibingka incident, I refrained myself from cooking anything.) My course in TLE (or Business Technology) was cooking. I was hoping that I will improve my talent in cooking since my mom is a good cook (I’m asking for a raise in my daily allowances). I passed my baking examinations and as well as the Filipino native delicacies tests (trust me, palitaw is the best and easiest delicacy to make). However, when we had to cook a Filipino food and frying a chicken, I don’t know what happened but what I know is that my grade wasn’t as good as the grade I got in baking. My group and I attempted to cook pork sinigang. It was sour, alright (thanks to that sampalok powder mix) however, it was too sour for our teacher’s taste. She told us that we should add even just a drop of fish sauce to balance the taste. That’s when my desire to learn how to cook kicked in.

I was around fifteen when my mom told me to cook pork adobo for lunch and dinner. I followed her step-by-step instructions. But of course, disasters still happened. 1) It was terrible. 2) At first it was too salty, then it was too sour, then when I added sugar, it became too sweet to the point that it almost made me vomit. 3) It became bitter during the afternoon. Luckily, when dinner time came, it was finally edible! It tasted just right!

Right after that, I tried cooking it again. This time, without calling my mom for instructions. I did what I believe is right and according to her [mom] first instructions. Then, instead of adding a little bit of vinegar on the food, I added pineapple chunks to balance the taste! After the soy sauce and the pineapple juice mixed well, I tried to taste it and thank God it was very delicious! Gone the four seasons taste! It tasted just right! I immediately called my mom and told her about my successfully cooked pork adobo. She complimented my success before mentioning the first time I made the same dish.

And from then on, I rarely make any kitchen disasters! Though frying milk fish could still end with kitchien mishaps.

How about you? What was the worst kitchen mishap that you made?

[foodtheywrote]

food+drink from IT’S NOT ALL DOWNHILL FROM HERE by Terry McMillan

(these are all Kindle highlights. please let me know in the comments if you have other mentions of food and/ or drink in this book.)

1. buffet of fried chicken, BBQ ribs, baked beans, au gratin potatoes, some kind of salad, collard greens, and cornbread.

2. chocolate cake

3. angel hair pasta with prawns, some garlic bread, and a good salad

4. We could have some raspberry sorbet and not too many glasses of wine so that we still have energy...

5. glass of water with a slice of cucumber resting between tiny ice cubes.

6. ...a large plate of figs, squares of dark and white chocolate, green grapes, and four or five different types of cheese. Beige crackers are spread out like cards on a blackjack table.

7. ...all kinds of casseroles and bowls of fried chicken and a honey-baked ham and macaroni and cheese on the table, and all four burners had pots with steam bursting out of the tops of them. I saw squares of yellow cornbread and collard greens and sweet potatoes in chafing dishes.

8. ...two glass pitchers of lemonade and iced tea.

9. We both laughed, and I remember throwing a piece of French bread at him and missing. B. B. King—who still was very quick at the time—grabbed it in his mouth and took off. Carl was lucky I didn’t grab a handful of my delicious spaghetti and meatballs, or he’d have been covered in it!

10. ...candied yam.

11. ... fried chicken and collard greens. Lucky also had macaroni and cheese, which I passed on.

12. She then bit off a big piece of honey cornbread. “Neither one of us should even be in here,” I said as I looked down at my plate. The chicken was fried. I could see the ham in the collard greens. The candied yams had brown sugar and butter oozing out of them. And then there was my beautiful cornbread. Did I really need to eat all this?

13. ...double cheeseburger, some soft fries, a diet Coke, and three farewell Twizzlers.

14. “I made lasagna and a salad and as you can see, French bread and steamed asparagus.”

15. When I went to put my registration back inside the glove compartment, staring at me was a brand-new package of Twizzlers.

16. “I’ll have the pizza with ground beef, but with no beans, no sour cream, and no avocado.” “Anything else?” “I would like to try the fried ice cream.” “To drink?” “I’ll have a virgin margarita.” “What kind, sir?” “A normal one.” I winked at her, so she knew I wanted my regular: combination chicken tacos and chicken enchiladas with sour cream. All the combos come with beans and rice and I almost always end up taking something home. I ate guacamole and chips and Kwame drank what was really just lemonade...

17.  I grabbed the tasteless granola, some raspberries, and low-fat milk...

18.  ...string beans and that stuff with the scrambled eggs in it again?”

19. ...pot stickers and various types of chow fun

20. ...the white boxes that we knew were pot stickers and brown and white rice, and the fortune cookies, at least ten of them.

21. But I ordered a low-fat mocha latte with no sugar instead.

22.  I just made a strong pot of Peet’s Sumatra and I baked a delicious apple pie for Joe.

23.  I could hardly eat the stroganoff, which was terrible, and also because I had snuck a hamburger (not cheeseburger) with small fries before I came over...

24. “I got lasagna and sourdough bread, and a Caesar salad and asparagus for you...

25. Kwame lifted the wide lasagna noodles and let them fall back on top of the red meat sauce. Then he pulled on the cheese to form a string...

26. ...from about eight different salads, we chose four and a bowl of chunky homemade vegetable soup.

27.  ...red miso short ribs, Thai chicken meatballs, and shredded jerk chicken floating in thick golden sauce...

28. We had to order the seasoned rice and bread. At checkout, we decided to get the salad and soup to go and bought two of those little round macaroon cookies that come from France. I ordered watermelon mint lemonade...

29. ....finest halibut for you along with baked sweet potatoes and a salad and brown rice.

30. I figured it wouldn’t hurt to have a drumstick and a wing on hand for a late-night snack.

31. ...last two kosher hot dogs and a few French fries and a half hour later, I scraped the vanilla out of the ice cream sandwich and put it on a saucer...

32. ...sweet potato pies, peach cobbler, bread pudding, and apple pies—

33. ...I sliced apples. I opened ten cans of peaches. I boiled sweet potatoes and mashed them with cinnamon, nutmeg, sugar, eggs, vanilla flavor, and a drop of bourbon. I made bread pudding that was so fluffy it almost floated out of the little baking dishes I bought. The peach juice boiled onto the aluminum foil I knew to put under the cobbler because it happens every year.

34. lobster tails with butter and baked potatoes with chives, sour cream, and butter and a salad and sourdough bread

35.  I did not want to go out for cake and ice cream.

36. I was overdue for a cheeseburger and fries. I had been good. I could count how many I’d had since I got back from Las Vegas, which was almost two months ago: five. I could also count how many times I went to Carol’s and had their French toast with bacon: three.

37. ...once she had it, she would have to pretend fried chicken and candied yams and honey cornbread would kill her.

38. “Yes, I would like to have a double cheeseburger with a purple onion and a small order of fries.” “What kind of cheese would you like on that burger?” the voice said. “Cheddar. Oh, and can you also put pickles on it?” “You got it. Any of our delicious desserts strike your eye? Our apple pie is killer and our ice cream sundaes are made with the best chocolate syrup. And there’s a new flavor of ice cream to choose: strawberry cheesecake.”

39. ...two thick pieces of French toast with butter, drenched with maple syrup, two strips of bacon, a glass of orange juice, and a cup of coffee. With two packets of Splenda.

40. We’re having marinated rib-eyes, steamed brown rice, no bread, a salad with oil and vinegar, and sparkling water for me and Loretha, right, Lo?”

41.  “And for dessert?” Sadie asked suspiciously. “Fruit salad. Take it or leave it.”

42. ...bought a slice of pepperoni pizza, a salad, a Diet Coke, and a chocolate chip cookie.

43. ...cottage cheese, scrambled eggs, a small piece of chicken breast, and a peach that she was already cutting.

44. I took a long sip of my detoxifying apple-cucumber-celery-spinach-cranberry-pomegranate drink, and then stared at my steel-cut oatmeal with no raisins and definitely no brown sugar.

45. ...that Hawaiian French toast with the rum-battered Kona-coffee whipped cream and pineapple marmalade

46. I ate an apple. And half of a whole wheat English muffin that I toasted and spread this stuff called ghee that Jonas told me to buy instead of butter. It tasted like butter but better. I wanted a glass of orange juice so bad

47. ...chocolate chip cookie or a juicy cheeseburger with fries and a vanilla shake.

48. ...did not put any sugar in my coffee but I did put in cream. I was starting to get used to it. And instead of eating French toast or pancakes topped with bananas and hot syrup or waffles with hot syrup or eggs and bacon with hash browns and toast with butter and jelly, I had plain yogurt with berries and whole wheat toast.

49. ...salad with a thousand different vegetables and cooked prawns and then chunks of chicken and oil and vinegar dressing. I did eat a breadstick.

50. ...baked chicken. Brown rice. A salad. Steamed vegetables. I passed on the sourdough bread and butter.

51. Jonas has made an amazing tofu stir-fry if you’d like to have dinner with us.” “No thanks.” “It’s also got ginger, carrots, string beans, and garlic, and a little soy sauce. You won’t even know it’s good for you.”

52. ...chipotle grilled pork tenderloin with strawberry-avocado salsa. And this is spicy brown rice. That’s spinach and onion couscous. Those are salmon fishcakes. And the salad is spinach, feta, and goat cheese.

53. ...triangle turkey sandwich...

54. ...eat the savory teriyaki beef I ordered along with a cup of hot water and lemon

55.  purple sweet potato, almond milk, and ginger smoothies

[meatismurderbutalsodelicious]

How to Stock Your Pantry for the Semi-Apocalypse*

It’s been a rough couple of weeks for many of my friends in the United States, what with the pestilence, the lack of leadership, the hoarding in the supermarkets, and it’s not even the post-Apocalyptic dystopian future we were promised.

However, what’s been slowly creeping into my Facebook feed of late are the first hints of food boredom.

Even those who can afford to order in their favorite Chinese or Mexican, those menus are getting a bit long in the tooth. What once was an “every couple of weeks” guilty pleasure of General Tsao’s chicken, “special” fried rice and a bottle of your favorite twist-off cap Shiraz has lost its charm.

Anyone who follows my Instagram account knows that nothing comes between me, food and cocktails. I’m the guy who when answering the questionnaire at a new doctor’s office warily counters the “how many alcoholic drinks do you have a week” inquiry with a defensive, “Why do you need to know?”

“I hear you like to cook?” I’m often asked when being introduced to new friends and colleagues and my go-to answer is, “Yes, but I prefer to eat.”

And that’s why I cook. I wish I could say I find cooking to be this relaxing past-time, where I spend anywhere from 15-minutes to several hours whipping up a quick pasta sauce or creating a complex Indian curry, listening to Adelle or Carly Simon—a glass of Muscadet in hand. But, no. Cooking, for me, is an ordeal and a means to an end.

Homemade beef pho broth.

But that’s doesn’t mean it can’t be somewhat enjoyable; your food doesn’t have to be predictable or monotonous. And, if you’re going to be confined to your home for three to four weeks, this is where you have to improvise, to grab the whisk by the handle and make the magic happen.

The Basics

First, if you’re entering week three of isolation and it’s time to hit the markets, let’s think smart and make sure your fridge and pantry are stocked with the vitals. If you have food allergies or adopted a lifestyle that has dietary restrictions, please, swap out as needed.

Some of you have been furloughed or lost your jobs, so this is a reasonably priced list offering staples that will last a long time and give days, if not weeks, and in some cases, months of value. Buy what you feel is necessary. As Stephen Casuto, host and creator of one of my favorite cooking shows, Not Another Cooking Show, says, “You, do you.”

“Table salt is disgusting and should only be used for rubbing into the wounds of your enemies.”

The Carbs:

Pasta — enough for at least six meals for two people with leftovers, or three meals for four people (spaghetti/linguini and some kind of tube or macaroni—rotini, fusilli. etc.)

Rice — My old standby is Jasmine rice. Prepared properly it can be used in all kinds of dishes—plain, Mexican, Spanish, Asian, Indian, Italian.

The Vegetables:

Potatoes—Technically, a carb, but, hey. Both waxy (Yuko Golds, Red Bliss or similar) and floury (Idaho, Russet or similar). Keep in a cool, dry drawer, these can last for weeks if stored properly.

Preparing the base for a Pasta Fagioli soup.

Carrots—Large ones with their greens preferred, but if the hoarders have bought all those, then freakish manicured baby carrots.

Tomatoes—firm, preferably on the vine and not quite ripe yet. Only get about four to six so you will use them and they won’t rot and go to waste. Great for sandwiches, avocado toast, chopped into an omelet.

Onions—Yellow and Red (Yellow for most of the sauteeing and cooking you’re going to do, and red for fresh salads, sandwiches, and salsas)

Garlic—Two to three decent-sized bulbs, stored with the onions and potatoes. (Remember: Warm and humid makes your garlic and onions grow into stinky house plants.)

The easy and delicious weekday sauce.

Peppers—Depending on what you love or what you can tolerate, get at least two bell peppers or Italian green peppers, maybe a handful of hot red birdseye chillis, or some habaneros. These will add color and sparkle to everything from a salad to some scrambled eggs.

Celery—I’m of two minds when it comes to celery. First, it’s a vital part of mirepoix, that magical combination of onions, carrots, and celery that’s the basis of most Western soups and stews. But, unless you’re on a rabbit diet, people tend to buy it, use less than half a bunch in one minestrone soup then end up chucking the rest away. But, hey, you’re the cook.

Herbs—Get the dried kind out of desperation: bay leaves, oregano, thyme, rosemary. But, always get fresh parsley and basil.

Dried Goods:

Flour—White, all-purpose flour and Cornmeal (making cornbread for breakfast is a simple warm treat. Everyone should be able to cook this from scratch).

Thickeners—Corn starch, potato starch; I recently discovered xanthan gum and if you’re one of those folks taken by “molecular gastronomy” or food as a science project, this is one of the weirder thickening agents on the market.

Cornbread can be made in less than an hour.

Leavening Agents—Baking soda and baking powder. (Unless you’ve decided you really love baking artisanal bread, you really don’t need yeast).

Salt—Preferably sea salt, or kosher salt. Remember different salts have different salinities, so a “pinch” of pink Himalayan salt is less salty than a similar size “pinch” of Morton’s Table Salt, which, by the way, is disgusting and should only be used for rubbing into the wounds of your enemies. So, get a salt that fits your budget, your health needs, and your personal flavor profile. I prefer sea salts, they have a richness I like and I feel I can control seasoning better.

Pepper—Black peppercorns, of course, but nothing beats having a box or container of white pepper. It’s got a completely different flavor profile than black pepper and adds a wonderful heat to everything from mashed potatoes to cream soups.

Eggs and Dairy

Milk—If you’re lactose intolerant or vegan/vegetarian you can substitute soy milk or your favorite substitute here, but not almond milk because that shit is a ripoff and is killing the planet.

Cream—You will want this for mashed potatoes and to thicken some sauces.

Butter—Always buy Kerrygold Irish Butter, salted and unsalted. It’s the best butter out there. Fight me.

Making a chicken curry from scratch

Plain Yogurt—I prefer Greek yogurt myself. It’s handy to have around and a great way to add richness to a baked item if you only have low-fat milk or to make a quick fresh fruit breakfast.

Cheese—If you must, get a bag of shredded cheddar and a bag of “parmesan”. Cheeses are personal taste, I love fatty, creamy, stinky cheeses, but, honestly, they don’t last long and they are an extravagance for many people at this time. So, get what you like, but make sure you at least have a nice chunk of quality cheddar or similar cheese around.

Eggs—A dozen, big ones. Free-range if you feel guilty.

This Singapore-style laksa is easy and quick.

A Bit of the Sweet

Sugar—Processed sugar is evil. Now that we’ve got that out of the way, always have some handy. It’s great to throw a tablespoon into a tomato-based sauce to offset the acidity. And there is nothing like a lovely stack of homemade pancakes covered in melted butter, a sprinkling of sugar and a squeeze of fresh lemon juice.

Brown Sugar—Less sweet, a little smokey and great for Asian broths that ask for processed sugar. And, it’s “good” for you because, you know, it’s not processed.

Maple Syrup—For pancakes and French Toast.

Condiments:

Ketchup—Whatever you like. Though raised on American Heinz ketchup, I prefer the British brands that tend to use a little more vinegar, but that is an acquired taste.

Mayonaise—The magical base for so many different dressings and sauces. Yes, I will sit down with a plate of french fries or steak-cut chips and a cup of mayo and just go to town on that. Also, dipping cold, boiled chicken that’s torn into strips and wrapped in chilled, crisp iceberg lettuce into mayo while drinking a dry white wine on a hot summer’s day is one of God’s little miracles.

Fried halloumi cheese on a run of the mill avocado toast makes it better.

Mustard—Go ahead, buy French’s American Mustard in a squeeze jar. I don’t judge. But, please get some good Dijon Mustard, and some English Mustard, wet or the powder, is really handy to have for extra punch.

Vinegar—Plain old white vinegar if you're on a budget, but red wine, is also good. Italian balsamic if you want to live large, but I find a bottle of Japanese rice wine vinegar is the perfect all-rounder.

Hot sauce—Tobasco and Siraccha are my go-to faves, but you know what you like.

Olive Oil—Get Extra-Virgin and plain. the EVOO is great for both cooking and for finishing dishes and for cold dressings and sauces. Plain olive oil is great for adding flavor to simple fried sauces and dishes.

Vegetable Oil—A good neutral oil is Canola. It won’t kill you.

Prepared Foods

Canned Goods—at least one can of each: chickpeas, black beans, and kidney beans. Also, a can of mushrooms and a couple of cans of diced green chillis. Two to three 24-ounce cans of Italian tomatoes, with our without basil.

Frozen vegetables—A package of corn and a package of peas. One package of mixed vegetables for making quick healthy soups.

Broths and stocks—Beef, chicken, and vegetable. Fish stock for the more adventurous. (If you haven’t had sliced potatoes slow-cooked in fish stock, I totally recommend it, simple and delicious.) I always buy low-sodium because my body is, like, you know, a temple. 🙄

Actually, always try to purchase low sodium processed foods, that gives you, the cook, more power over the seasoning of your meals.

Thai beef soup with beef balls.

Now, you’re thinking, why is this guy torturing us with pictures of beautiful, exotic home-cooked meals? Why are so many of the “basics” not as exciting as the final products?

That’s because now is the time to get what I’ll call…

The New Basics

You’ve hit the local Vons, or Trader Joe’s, Publix or Wegman’s; you’ve emptied your wallet at Whole Foods and Kroeger, now let’s get some real food. Head down to your local Asian supermarket, or your local South American/Mexican supermarket, because this is where it gets interesting.

The Carbs:

Noodles—From Japanese soba, udon and Hokkaido (ramen) noodles to the long, translucent Vietnamese and Thai rice noodles to the tightly wound, sometimes flavored Chinese noodle nests, most of these keep a long time in a dry cool place and they cook quickly offering alternative tastes and textures.

The Vegetables:

Fresh Ginger Root—it’s ugly and essential, but it can change the flavor of everything from a simple broth to a quick scrambled egg into a culinary adventure. No, don’t peel it with a spoon, that’s silly. Just use a sharp knife on the extraneous knobbly bits and then use a vegetable peeler like a normal person. Honestly, I see the YouTube chefs wrestling with a chunk of ginger and a tablespoon and I just shake my head.

Choy Sum and/or Bak Choy—Definitely hunt these down at the Asian grocer. They stay fresh longer in a good vegetable crisper in your fridge; they’re easy to clean and prepare and cook very quickly.

Chayote—A green, waxy squash that is like a more flavorful cucumber, with a great texture. Add it to all your veggie soups, or saute it with some garlic. Just handy. And keeps in the fridge for a long time.

Condiments:

Soy sauce—Get both kinds, dark soy sauce and light soy sauce. The difference isn’t the color, it’s the viscosity and the flavor. Dark soy sauce is actually somewhat sweet, unctuous and thick and adds deep rich flavors to stews, soups, and sauces. Soy sauce is a nice alternative to just seasoning with salt. Get low sodium, if dietary restrictions are in place, but you don’t really need to use too much, so, I always go with regular.

Chili Oils/Pastes—Much like the fresh peppers, this is all about personal taste. I love spicy food, but I’m not a fan of heat for heat’s sake. So, no a jalapeno margarita where I can’t taste anything or feel my lips is not a great culinary experience. Still, always have these little miracle jars handy, you control the heat by how much or how little you add to the dish you’re preparing. My three faves are traditional Chinese chili garlic sauce, Chiu Chow chili oil, and Calabrian chili oil.

Vinegar — Plain old white vinegar if you’re on a budget, but red wine, is also good. Italian balsamic if you want to live large, but I find a bottle of Japanese rice wine vinegar is the perfect all-rounder.

Fish sauce—Don’t let the name and smell deter you, a spoonful of this elixir in a soup or dressing adds a lovely saltiness and brightness.

Sesame Oil—Plain or toasted. This is for flavor only, really. You can add it to dressings, or add it to vegetable oil when sauteeing, but you can’t cook with it because it burns very quickly; that said, it gives a great depth of flavor to any dish you add it to.

Frozen Foods:

Dumplings—Either factory-made or handmade, Asian dumplings are inexpensive, delicious and easy to prepare. Beef, pork, shrimp, and vegetable or a combination of two or more fillings are always available. Korean dumplings tend to be larger. Wontons are light and mostly shrimp or shrimp and pork. If you’re lucky to have a vibrant Asian community, find the “Mom and Pop” store that makes both noodles and dumplings. Fresh dumplings are usually packed with a light dusting of corn or potato starch so they can be easily frozen.

Asian-style meatballs—OK, now these have a texture that takes a little getting used to, but they are packed with protein and flavor and cook up in seconds in a frying pan or in a soup. Pork, beef, and shrimp are the most popular. I love them and find they really make a noodle soup a quick, but truly satisfying meal.

Canned Goods:

Coconut Milk—From Indian to Thai to Malaysian cuisine, this is mother’s milk. Get a couple of cans.

Peppers—Canned chipotles. Smoked in a flavorful sauce, a little goes a long way here. But you can add these to soups and basic stews to create great depths of heat and flavor.

Okay, now this is by no means a definitive list, but it’s enough I think to give you as many options as you can once you return home and prepare for the next few weeks of personal time.

As you’ve seen, I’ve included links to some of my favorite recipes with the pictures, it’s from these recipes that I reevaluated and changed how I stock my fridge and pantry.

It’s also helped inform my cooking. Bored with cereal and toast, and fried eggs, or scrambled eggs or an omelet with bacon, one morning I created what is now my favorite, flavorful, high protein, yet not too filling breakfast; scrambled eggs and dumplings. It’s my recipe, inspired by other more traditional recipes and the food I had available at the time. It’s what Chef John from the delightful Food Wishes refers to as “that’s just you, cooking.”

The First Recipe

Ingredients:

Three eggs, room temperature, well beaten, preferably in a metal bowl with a whisk

One to two scallions or a half/third of a small yellow onion, finely chopped

One chili pepper (in this case, a Thai green chili), finely chopped.

Four to six frozen Asian dumplings depending on what type

2 Tablespoons — Vegetable oil

1 Tablespoon — Sesame oil

Chiu Chow chili oil or Sriracha

Soy Sauce

Salt

In a small saucepan bring water to a boil. In a small frying pan add your vegetable oil, the onions, and chilis and some salt and turn on the heat.

You want the onions and chilis to cook slowly and sweat, not burn or brown so keep an eye on them and keep stirring.

Now once the vegetables are cooked and the kitchen smells delicious, add a tablespoon of sesame oil into vegetables and lower the heat.

Now, the water should be at a rolling boil. Add the dumplings. I used Korean pork dumplings this morning. They only take three to five minutes to cook. You will know they are done when they float and spin freely in the water.

Now, turn up the heat of the frying pan and add in the eggs, keep stirring and cook the eggs as you like them. Take the eggs off the heat, the residual heat should finish the cooking.

Meanwhile, the dumplings should be cooked. Strain them and place them in the bottom of a bowl. Then scoop over the eggs, finish with a tablespoon or two of soy sauce and the chili sauce of your choosing.

This is a 15-minute breakfast, tops. I hope this was helpful. It’s a trying time for everyone and many of us are fortunate enough to have a roof over our heads that we can cower under. This is an opportunity for reflection, but also to make the most of your family or companions. For those of you living alone, treat yourself to a culinary feast once in a while.

I say cooking is an ordeal, but it’s also a celebration. A chance to be creative and offer comfort, if not for yourself, for the people you live with and love.

Go break an egg.

*This article is the inspiration for this blog and was previously published on Medium.

[vincentpennington]

Stocking Your Paleo Pantry

Wondering how to fill your kitchen and pantry with healthy real food so you can cook nourishing meals even during emergencies? Here are my top tips on how to stock a paleo pantry!

I’ve heard from many Nomsters—especially those who are brand-new to Paleo—who’ve read my Paleo 101 overview and want to dive right in, but they don’t know how to prep for the journey. And while I’ve posted about my own home pantry before, I know mine’s got a bit more stuff than most folks need. (I tell myself it’s ’cause I develop recipes for a living now—but to be honest, it’s also because I’m a recovering hoarder.)

Ready? Let’s fill your kitchen with all the good stuff that’s going into your family’s belly!

Stock up on protein!

I’ve said it before: The most sustainable, nourishing, and flavorful animal protein comes from healthy beasts that chow down on whatever nature intended them to eat. When filling up your freezer or fridge, prioritize the purchase of grass-fed (and grass-finished) beef, lamb, and goat, as well as pastured poultry/eggs and sustainable seafood.

Yeah, I know—these items aren’t cheap, but I make it work by buying ground meat and lower-cost braising cuts (e.g., chicken thighs, whole chickens, chuck roast, brisket, beef shanks, Boston butt roast). Plus, I always stock up when there’s a sale.

Emergency Protein!

I also keep “emergency protein” on-hand to ensure quick meals whenever I’m too tired, lazy, or stressed to whip up more complicated recipes. These pre-cooked items include canned seafood, (like wild salmon, sardines, and tuna), hard-boiled eggs, sausages, and organic deli meat. And when I’ve got absolutely nothing in the house, I’ll swing by my local market and buy a salt-and-pepper-seasoned rotisserie chicken that I can serve with a giant green salad. But to be frank, I try to always have stuff in the pantry, ’cause the only way to ensure healthy meals is to be prepared!

Key thing to remember: don’t make perfect the enemy of good. Just do the best you can. (True confession: we have some cans of Spam in the pantry, too.)

Online healthy meat sources

I have personally shopped online at these vendors and highly recommend their meat and seafood:

Belcampo Meat Co.

Five Marys Farm

Thrive Market

US Wellness Meats

Vital Choice Seafood

Fruits and Vegetables!

People wrongly assume that eating Paleo is a MEAT FEST, but I respectfully disagree. Sure—on my dinner plate, you’ll find a palm-sized portion of high-quality protein, but the rest of my plate is overflowing with vegetables. It’s become a Paleo cliché, but I eat more plants than I did when I dabbled in vegetarianism many years ago.

I prioritize purchasing in-season, pesticide-free produce and I make sure my family eats a variety of fruits and veggies. Of course, I have to make sure that I actually eat ’em because there’s nothing worse than pulling open my vegetable crisper and finding melted and moldy produce.

Vegetables and fruit with a longer shelf life:

Winter squash (e.g. butternut, kabocha, spaghetti, and delicata varieties)

Citrus (e.g. oranges, tangerines, lemons, grapefruit, etc.)

Cabbage (e.g. Napa, green, red, and savoy)

Potatoes (store them in a cool, dark place)

Beets

Apples

Onions, shallots, and garlic

Stock your freezer with veggies!

I also stock up on “emergency greens” by stocking my freezer with organic frozen vegetables (e.g. kale, spinach, peas, mixed vegetables, cubed squash, riced cauliflower, etc.). After all, when the veggies are pre-washed, pre-cut, and in my freezer already—I don’t have an excuse not to cook with them.

Healthy Cooking Fats!

Replace the bottles of highly processed, omega-6 dominant vegetable oils on your shelves with healthy cooking fats like ghee, coconut oil, rendered animal fats (e.g., lard, tallow, bacon drippings, and duck fat), avocado oil, algae oil, or extra-virgin olive oil. Remember: fat is not the enemy. You just need to make sure the fats you consume are the right fats. (You can read more about healthy fats in this cooking fat primer by my pal, Diane Sanfilippo!)

Flavor Boosters!

Nobody wants blah food, right? I have certain items on-hand all the time that will magically transform meat and veggies from boring to nomtastic! The number one thing to know is which ingredients naturally boost umami, the fifth taste. I extoll the virtues of umami whenever I can because it truly is the shortcut to deliciousness. You can read about it in both of our cookbooks or listen to this podcast episode to learn more.

Here are the flavor boosters that I stock in my kitchen:

Coconut Aminos: This dark, salty, aged coconut tree sap tastes remarkably similar to soy sauce, but without gluten or soy. I combine it with fish sauce for the perfect seasoning.

Red Boat Fish Sauce: Fish sauce is a staple ingredient in a number of Southeast Asian cultures. It’s literally umami in a bottle. Yes, it smells a little gross, but don’t judge a condiment by it’s nose. A few drops makes every savory dish taste better.

Fresh garlic, ginger, scallions: I do a lot of Chinese cooking so I always make sure I have these three items on hand—the holy trinity of Cantonese cooking.

Fresh herbs: Fresh herbs add brightness and flavor to your meals, so make sure you have plenty on hand. Watch this Periscope video to see how I store fresh herbs so they last up to two weeks.

Dried spices and seasonings: My spice cabinet always contains dried thyme, bay leaves, garlic, and onion. I also have several spice blends that are all-purpose seasonings (e.g. Magic Mushroom Powder or Primal Palate Adobo seasoning)—just sprinkle it on a garbage stir fry and you’re golden!

Assorted vinegars/citrus: Acids are a key component in cooking, and one of the most valuable flavor enhancers in your pantry. A splash of vinegar or a squeeze of fresh lemon or lime juice often adds much-needed tartness and brightness to your finished dishes. Just make sure that your vinegars don’t contain gluten (e.g., malt vinegar) or additives.

Prepared sauces/dressings: It’s always better to make your own sauces and dressings from scratch, but to stay sane, I keep a few bottles of marinara sauce, Thai curry paste, and salsa in the pantry. All feature Paleo-friendly ingredients, and enable me to quickly throw together a meal. (Feeling ambitious? Make your own Paleo-friendly sriracha. I even have a Whole30-compliant version!)

Dried Mushrooms: Add a blast of umami to all your stews and braises by tossing in a few reconstituted dried mushrooms. You can also use them to make the best seasoning blend of all time, Magic Mushroom Powder.

Tomato Paste: Just one spoonful will add depth and umami to your stews and braises.

Bacon: Bacon is delicious, but I use it more as a flavor booster than as the main dish. Make sure the bacon you choose is made with pastured pork and no crazy additives. If you’re on a strict Paleo challenge, avoid bacon with added sugar. My kids go crazy over my Roasted Broccoli & Bacon, because BACON.

I frequently update this Amazon store with my favorite paleo kitchen pantry items, including the stuff I mentioned above!

Drinks

Your mother is 100% correct about water being the best way to hydrate, and I’m not going to disagree with her. You can make your agua fancier by adding sliced fruit or cucumbers (spa water!) or you can guzzle sparkling water. But if you’re craving something different, I recommend kombucha, assorted teas (with no sweetener or dairy), coconut water, or black coffee. Homemade almond milk is also kind of awesome. (Just omit the vanilla extract if you’re on a Whole30.) On chilly mornings, one of my favorite drinks is a warm mug of bone broth, which you can store frozen in convenient portion sizes. Don’t knock it ’til you try it!

Snacks!

After I started eating Paleo, I discovered that I was a lot less hangry, and I didn’t need to snack every couple of hours. Once my body got acclimated to eating real food again and responding to my natural satiety cues, I found that I wasn’t hungry all the time. In fact, when you go Paleo, you’ll probably only reach for nibbles because you’re bored and feeling like chomping on something. If I’m at home and my stomach rumbles ’cause I didn’t quite fill up on my main meal, my snacks tend to be mini versions of meals (like fruit or vegetables + protein + healthy fat).

Packable paleo snacks!

Of course, there will be times when you’ll be travelling or stuck in a Paleo wasteland in between meals (say, at work or school) and you might want to have a little something in your bag to tide you over. My favorites are salted and roasted macadamia nuts, beef jerky, and dark chocolate (85-90% cacao). I don’t indulge in sweets too often, but when I do, I make sure it’s worth it and I won’t feel terrible afterwards. (Reminder: If you’re doing a strict Paleo challenge, you should avoid even Paleo-fied versions of your favorite treats. Sugar is still sugar, even if it’s in the form of honey or maple syrup.)

Okay, Nomsters—keep well-nourished and stay healthy!

[Originally posted on December 28, 2015. Updated on March 15, 2020.]

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

The post Stocking Your Paleo Pantry appeared first on Nom Nom Paleo®.

[ideahood58-blog]

Firecracker Salmon with Peach Avocado Salsa

Sep 10

Delicious baked sweet and spicy firecracker salmon topped with an unbelievable delicious peach avocado salsa. A healthy weeknight meal that everyone will love!

Who else is ready to slide into cozy slippers, put on fleece pajamas (or an adorable oversized sweater), make a cup of hot chocolate, watch reruns of Felicity and get ready for some beautiful crisp fall weather?

Same!

However, we’ve still got a few weeks of delicious end-of-summer produce to enjoy including juicy peaches, fresh garden herbs and heart-healthy creamy avocados. Thankfully, I’ve got a delicious healthy recipe for you to enjoy before summer ends.

Say hello to this beautiful salmon recipe with a scrumptious, fresh peach avocado salsa. I have literally never been more obsessed with a fruit salsa in my life.

Can we talk about the delicious firecracker marinade for a sec?! It makes the salmon taste both sweet + a little spicy and pairs well with the sweetness of the peaches and the creaminess of the avocado. Healthy eating has never been this beautiful.

By the way, if you still have extra peaches leftover, I highly suggest my gluten free peach crisp for dessert!

Now I know that a lot of us get intimidated when cooking salmon, but it’s easier than you think. First, I recommend baking salmon — it’s an easy way to ensure that it stays moist and together. There are plenty of other methods but this is by far my favorite.

How to bake salmon:

Step 1: Preheat oven to 400 degrees F.

Step 2: Line a baking sheet with parchment paper.

Step 3: Place marinated or seasoned salmon skin side down on baking sheet.

Step 4: For every inch of thickness, bake for 15 minutes. Generally my salmon is usually perfect around 18 minutes.

Step 5: Flake salmon with a fork and serve!

What to serve salmon with:

I suggest brown rice, black forbidden rice (my fav), quinoa, veggies, or a side salad. It’s totally up to you though.

I hope you love this delicious salmon recipe. If you make it, leave a comment below and don’t forget to rate the recipe so others can see how you liked it!

Firecracker Salmon with Peach Avocado Salsa

Author: Monique of AmbitiousKitchen.com

Recipe type: Salmon, Gluten Free, Healthy Dinner

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

For the salmon

1 ½ pounds salmon

2 tablespoons avocado oil or olive oil

2 tablespoons reduced-sodium soy sauce

2 tablespoons balsamic vinegar

1/2 tablespoon honey

3 cloves garlic, finely minced

1 teaspoons red pepper flakes

1/2 teaspoon cayenne pepper

1 teaspoon freshly grated ginger

For the peach salsa

1 avocado, diced

1 peach, diced

3 tablespoons finely diced red onion

1 jalapeño, seeded and diced

2 tablespoons finely diced cilantro

1 lime, juiced

Salt & freshly ground black pepper, to taste

Make your salmon marinade: In a small bowl whisk together avocado oil, soy sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.

Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour

While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined.

Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork. Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a full meal. Serves 4.

Directions for grilling the salmon: Preheat a gas grill over medium-high heat. I would also lightly brush both sides of the salmon (including the skin) with a bit of olive oil to prevent sticking. Be sure to also generous oil your grill. Place salmon skin side down first on grill, close grill lid and grill about 6-8 minutes. Carefully flip salmon and cook 6-8 more minutes or until cooked well. Salmon is tricky, but it's best to undercook rather than overcook your filets.

3.5.3251

Pin this salmon recipe:

Source: https://www.ambitiouskitchen.com/firecracker-salmon-with-peach-avocado-salsa/

[spearsilk0-blog]

Passerotto

-Grubbing in Chicago

New to the 'Scene'

I never did make it over to Snaggletooth when it was open and generating tons of buzz. The acclaimed house cured fish is no longer available now that they closed for good. But Chicago's loss is Chicago's gain. When Snaggletooth closed that left Chef Jennifer Kim without work. Well now she's back with her own place in Andersonville. Passerotto is Chef Kim's self described "fun" Korean spot.

Newly Opened in Andersonville 

Chef Jennifer Kim is a Chicago restaurant vet who has bounced around at a few different spots. One of those places was Nico Osteria - the Italian joint from One Off Hospitality. She's Korean American but I believe this is her first stint cooking Korean for the masses. Only thing is it's not your typical Koran and that's bc there's slight influence of Italian to be found too. Just don't use the fusion word bc chef's hate it for some reason. These day's fusion has taken on new meaning by which I mean many who are practicing the art of mixing two cuisines are doing so in a inventive and respectful way. Fusion was given a bad rap in the 1980's when California chefs started calling Frankenstein dishes such. But more on that in a bit. Passerotto has a raw menu section for those that miss Snaggletooth.

Yellowfin Tuna - Roasted Squash, Saba Vinegar, Pepitas

Both of the items we ordered from the four raw options were awesome. Not sure which one I liked more but I'll have to give the edge to the tuna bc it's tuna. But the scallops in XO sauce a close 2nd.

Bay Scallops - Homemade XO, Soy Onion Puree, Citron 

The menu is small so each section is as well. We tried a sunchoke dish which seems to be a popular ingredient in restaurants these days. The knobby root vegetable isn't easy to cook with but chefs love it's sweet and nutty flavors. I'm not even sure which continent inspired this dish below but it was really good. Probably Italy as the sunchokes sat atop a very risotto like concoction. A damn good dish.

Sunchokes - Green Acre Sunchoke Funduta, Job's Tears, Doenjang Bagna Cauda

My favorite bite of the night was of course the dish that was most Korean-Italian of them all. They take rice cakes and pan fry them until they're nice and browned and then cover them in an extremely flavorful lamb ragu made from lambs neck. Some Parmesan is shaved on top of the hot ragu which allows it melt a bit upon contact. I absolutely loved this. One of my favorites plates of the year in fact.

Ddukbokki Lamb Ragu - Pan Fried Rice Cakes, Lamb Neck Ragu 

If not for the wonderful dish up above the next one up would've easily been my favorite. Both will make it onto my year end best list. If I see dumplings on the menu I'm trying them so an order of King Mandu was in store. I wasn't sure what Kare was but quickly learned it's the Korean word for curry. As soon as I tasted these they reminded me of Japanese curry which is popular in Korea. Both cuisines have influenced each other for a long time. These were very well made as the wrapper scored a 9 out of 10 in my book which isn't an easy accomplishment. I'm very picky about dumpling skins but there wasn't much to pick at with these. Inside the beef was abundant and perfectly complimented by the little puddle of curry sauce the dumplings were sitting in. Just wonderful. Get them while you can.

King Mandu - Beef Kare Dumplings, Pickled Radish, Cured Trout Roe 

For our main entree we didn't really have a choice. She doesn't love beef so we go the soodubu over the Kalbi short rib. Honestly I left wishing I got the rib but I wasn't too upset bc I already planned on coming back before this dish arrived. Described by our terrific waiter as a Korean Cioppino which was a good sell. I liked the sound of the San Francisco seafood tomato stew mixed with soondubu which is a popular Korean tofu stew which is also very red in color but that's mostly from kimchi and seasoning. On the side was a five pack of banchan that was really well done. The mashed potatoes in particular. It's not that this dish wasn't good bc we ate it all up I just wish the broth had stronger seafood tastes. Or at least kimchi. I thought it was a bit subtle. Still you could tell this had potential. Bc of my love for trying out new to me spots I don't get to go back everywhere right away but Passerotto is the type of place I will try to get to a few times a year so I can see what's new.

Cacciucco Soondubu - Clams, Mussels, Silken Tofu, Kimchi Broth

Passerotto 5420 N Clark St Chicago, IL 60640 (708) 607-2102 Website

Source: http://chibbqking.blogspot.com/2018/11/passerotto.html

[garagetoilet89-blog]

Meal Prep Chicken Pad Thai with Sweet Potato Noodles

Recipe At-A-Glance

This Meal Prep Chicken Pad Thai with Sweet Potato Noodles is full of complex flavors and just a bit of a kick. It makes for an excellent packed lunch or family dinner!

I’m one of those folks who loves a fresh start. I love a good Monday (especially when it falls on the first of the month). I love New Year’s. I know that technically, you can get a fresh start at any moment on any day, but the extra push of a new blank page in my planner never hurts.

Along those same lines, I absolutely love back-to-school each year. It has that same clean slate, fresh start, anything is possible vibe going on! With all the change that’s in the air around back-to-school time, it’s the perfect time of year for everyone in the family to get into healthy, purposeful routines! As my daughter’s preschool teacher said to us at new parent orientation, “Whatever routine you want your family to have for the rest of the school year, start it on the first day of school.”

And that doesn’t just apply to the kiddos either. That applies to your routine, too! Want to get up at 5am each day to do yoga before the before-school rush begins? Do it from day one. Want to read motivation books in the car line this year instead of killing time playing Candy Crush on your phone? Start from day one. Want to pack yourself a healthy lunch just like you do for your kids? Start on day one.

Getting in the habit of meal prepping for your family each week is a great routine to get into before school starts. Not only can you prep your kid’s lunches ahead of time, but you can also treat yourself with the same love and compassion by prepping healthy foods for the adults in your family at the same time.

My newest meal prepping obsession is this Chicken Pad Thai with Sweet Potato Noodles. It’s paleo, it’s dairy-free, it’s gluten-free, and my gosh, is it super delicious! With its intricate flavors and a little bit of kick, this meal prep recipe is more geared toward the adults in your fam, but if you happen to have a kid who is less picky than mine, this would also make a super healthy school lunch, too! If your kid doesn’t have access to a microwave, you can heat this before school and store in an insulated container (I like this one from Thermos) for a hot lunch.

Before I dig into the recipe, I want to talk with you about the containers I use to meal prep and pack lunches. I’m a big fan of using glass food storage containers. I know a lot of you are afraid of breakage, but I’ve been using glass food storage containers for over a decade now—and I have never broken a single one. They’ve been dropped and banged and bumped but never broken or cracked. They are pretty darn sturdy.

I even let my four-year-old use glass containers for her lunch (along with some stainless containers like these and these). She knows they are breakable and knows to be careful with them—she has to learn at some point that you need to be gentle with certain materials, so why not now? I tell her every day that she is capable, strong, and independent, and it’s important for me to show her that I believe that by trusting her with things like glass containers and dishes.

I like glass containers so much more than plastic because they are safe to microwave, don’t hold onto stains or smells, and last forever. We’re still using the same Pyrex glass food storage containers we got right after we got married 11 years ago. The plastic lids have started to crack and fail, but the glass bottoms? They look as good as new.

For meal prep lunches, I tend to gravitate toward divided containers because, honestly, the organization makes me happy. The containers I like the most are these MealPrep 2-Compartment Glass Containers. They are incredibly sturdy and strong—although since they are so strong, they are also pretty heavy. The lids are the “lock” style lids, so they are water-tight/leakproof, which is awesome.

I also use LunchBots Leakproof Metal Condiment Cups in these pictures to hold the extra sauce. I waffled about getting these for months because they are PRICEY, but I’m glad I finally ordered them because they are über useful. They are completely leakproof, and the perfect size for soy sauce or ketchup or hummus or any sort of garnish. And I like that they are small enough to wedge into bigger containers. Just make sure to pull them out before you pop your dish into the microwave.

Of course, you don’t have to pack this pad Thai up into containers to serve as lunches—it makes an amazing dinner recipe as well. And it’ll go pretty quickly if you carve out some of your weekend meal prep time to pre-cut the veggies.

Standard pad Thai has a peanut sauce, but if you’re off the peanuts due to allergy or other dietary concerns, this recipe works beautifully with almost any nut butter. I’ve used both unsweetened cashew butter and almond butter with excellent results. I’ll say that cashew butter edges out almond butter slightly, just because of it’s creamier texture and milder flavor—but both are excellent.

I think sweet potato noodles (using a spiralizer) are wonderful in this dish, but when I was on the Specific Carbohydrate Diet, sweet potatoes were off limits, and I made this using butternut squash noodles—still super delicious! If you aren’t grain-free, you can use traditional rice noodles or, honestly, whatever noodle makes you happy! Enjoy. And have a great school year!

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Meal Prep Chicken Pad Thai with Sweet Potato Noodles

Description

This Meal Prep Chicken Pad Thai with Sweet Potato Noodles is full of complex flavors and just a bit of a kick. It makes for an excellent packed lunch or family dinner!

Ingredients

For the Pad Thai:

1 pound boneless, skinless chicken thighs

Salt and pepper, to taste

2 large sweet potatoes, peeled and spiralized

1 tablespoon olive oil

2 tablespoons coconut oil

1 large onion, diced

2 cloves garlic, minced

1 red bell pepper, julienned

2 large carrots, peeled and julienned

2 cups snap peas, thinly sliced on the diagonal

2/3 cup shredded red cabbage

3 large eggs

1 teaspoon coconut aminos, tamari, or soy sauce

Chopped almonds or peanuts, lime wedges, and fresh cilantro, for garnish

For the Sauce:

1 clove garlic

1/4 cup fresh lime juice (about 2 limes worth)

Zest of 2 limes

2 tablespoons coconut aminos, tamari, or soy sauce

2 teaspoons rice wine vinegar

2 tablespoons honey

1 tablespoon sesame oil

1” piece of fresh ginger, peeled

Pinch of red pepper flakes

1/2 cup unsweetened, unflavored almond butter, peanut butter, or cashew butter

1/2 cup full-fat canned coconut milk

Instructions

Preheat the oven to 400°F. Liberally salt and pepper the chicken thighs on both sides, and then place on half of a baking sheet.

Fill the other half of the baking sheet with the sweet potato noodles. Drizzle the olive oil over the noodles, and then season with salt and pepper.

Bake in preheated oven for 12-15 minutes, or until the chicken thighs are cooked through and the sweet potato noodles are tender. Chop the cooked chicken into bite-size pieces, and then set both the noodles and chicken aside.

While the thighs and noodles are cooking, combine all the ingredients for the sauce in a high power blender or food processor. Blend or process on high until smooth and creamy. Set aside.

Heat the coconut oil over high heat in a large wok or high-sided skillet. Add in the onion and garlic, and sauté until just translucent and fragrant, about 3 minutes.

Add in the bell pepper and carrots, and sauté until just beginning to soften, about 3 minutes.

Add in the snap peas and cabbage, and sauté until just crisp-tender, about 2 minutes.

In a small bowl, whisk together the eggs and coconut aminos, tamari, or soy sauce. Pour mixture into wok, and stir continuously until the eggs are scrambled, about 2 minutes.

Turn the heat to low, add in the cooked chicken and sweet potato noodles, and then toss to combine. Pour over the sauce—you might not want to use all of it (see notes below). Stir until everything is well-coated and heated through, about a minute.

Spoon Pad Thai into four glass food storage containers. Add chopped almonds or peanuts, lime wedges, and fresh cilantro.

Notes

Just like with all stir-fries, it’s a good idea to make sure all your veggies are chopped before you start cooking—once you start adding stuff to the wok, it goes quickly!

This makes enough sauce to make for a very saucy pad Thai. If you prefer it a little bit drier, just use less sauce and reserve the leftover sauce for something else (it’d make a great salad dressing).

I’ve also made this with butternut squash noodles, and it’s equally delicious!

For a more traditional pad Thai, use peanut butter in the sauce, but if you’re not eating peanuts, almost any unsweetened nut or seed butter will do (I usually make mine with cashew butter).

Source: https://wholefully.com/meal-prep-chicken-pad-thai/

[stempisces83-blog]

Firecracker Salmon with Peach Avocado Salsa

Sep 10

Delicious baked sweet and spicy firecracker salmon topped with an unbelievable delicious peach avocado salsa. A healthy weeknight meal that everyone will love!

Who else is ready to slide into cozy slippers, put on fleece pajamas (or an adorable oversized sweater), make a cup of hot chocolate, watch reruns of Felicity and get ready for some beautiful crisp fall weather?

Same!

However, we’ve still got a few weeks of delicious end-of-summer produce to enjoy including juicy peaches, fresh garden herbs and heart-healthy creamy avocados. Thankfully, I’ve got a delicious healthy recipe for you to enjoy before summer ends.

Say hello to this beautiful salmon recipe with a scrumptious, fresh peach avocado salsa. I have literally never been more obsessed with a fruit salsa in my life.

Can we talk about the delicious firecracker marinade for a sec?! It makes the salmon taste both sweet + a little spicy and pairs well with the sweetness of the peaches and the creaminess of the avocado. Healthy eating has never been this beautiful.

By the way, if you still have extra peaches leftover, I highly suggest my gluten free peach crisp for dessert!

Now I know that a lot of us get intimidated when cooking salmon, but it’s easier than you think. First, I recommend baking salmon — it’s an easy way to ensure that it stays moist and together. There are plenty of other methods but this is by far my favorite.

How to bake salmon:

Step 1: Preheat oven to 400 degrees F.

Step 2: Line a baking sheet with parchment paper.

Step 3: Place marinated or seasoned salmon skin side down on baking sheet.

Step 4: For every inch of thickness, bake for 15 minutes. Generally my salmon is usually perfect around 18 minutes.

Step 5: Flake salmon with a fork and serve!

What to serve salmon with:

I suggest brown rice, black forbidden rice (my fav), quinoa, veggies, or a side salad. It’s totally up to you though.

I hope you love this delicious salmon recipe. If you make it, leave a comment below and don’t forget to rate the recipe so others can see how you liked it!

Firecracker Salmon with Peach Avocado Salsa

Author: Monique of AmbitiousKitchen.com

Recipe type: Salmon, Gluten Free, Healthy Dinner

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

For the salmon

1 ½ pounds salmon

2 tablespoons avocado oil or olive oil

2 tablespoons reduced-sodium soy sauce

2 tablespoons balsamic vinegar

1/2 tablespoon honey

3 cloves garlic, finely minced

1 teaspoons red pepper flakes

1/2 teaspoon cayenne pepper

1 teaspoon freshly grated ginger

For the peach salsa

1 avocado, diced

1 peach, diced

3 tablespoons finely diced red onion

1 jalapeño, seeded and diced

2 tablespoons finely diced cilantro

1 lime, juiced

Salt & freshly ground black pepper, to taste

Make your salmon marinade: In a small bowl whisk together avocado oil, soy sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.

Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour

While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined.

Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork. Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a full meal. Serves 4.

Directions for grilling the salmon: Preheat a gas grill over medium-high heat. I would also lightly brush both sides of the salmon (including the skin) with a bit of olive oil to prevent sticking. Be sure to also generous oil your grill. Place salmon skin side down first on grill, close grill lid and grill about 6-8 minutes. Carefully flip salmon and cook 6-8 more minutes or until cooked well. Salmon is tricky, but it's best to undercook rather than overcook your filets.

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Source: https://www.ambitiouskitchen.com/firecracker-salmon-with-peach-avocado-salsa/