#Frozen Chopped Spinach

[rubys-kitchen]

Tortellini Spinach Casserole

Chef’s Note: That sauce is money! And the mushroom mixture just adds the best aroma when it’s cooked. I also accidentally forgot the mozzarella and added it at the end.

Best when hot. When trying to reheat, sauce fades and spinach feels weird. Maybe need to double sauce?

Ingredients

1 package (20 oz) frozen cheese tortellini

1 lb sliced fresh mushrooms (I used white mushroom)

8 garlic cloves, minced

1/4 tsp onion powder

2 tbsp + 2 tbsp unsalted butter

1 can (12 oz) evaporated milk

8 oz Muenster cheese, cubed

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

2 cups shredded part-skim mozzarella cheese

Instructions

0. Thaw your spinach and squeeze out the moisture. Mince your garlic

0. Preheat oven to 350°F. Grease a 9x13-inch baking dish

1. Cook tortellini according to package directions.

2. Meanwhile, in a large skillet, melt 2 tbsp butter. Saute mushrooms, garlic powder, and onion powder until mushrooms are tender. Remove from pan and keep warm.

3. In the same skillet, combine milk and 2 tbsp butter.

4. Bring milk to a gentle boil. Stir in cheese until smooth.

5. Add the spinach to the sauce and stir until coated.

6. Stir mushroom mixture into the sauce.

7. Drain tortellini and place into the greased baking dish. Pour sauce overtop and mix until thoroughly coated

8. Sprinkle with mozzarella cheese.

9. Cover and bake for 15 minutes.

10. Uncover and bake 5 to 10 minutes longer or until heated through and cheese is melted.

#pasta #casserole #oven #cheese tortellini #mushroom #garlic clove #onion powder #butter #unsalted butter #evaporated milk #Muenster cheese #frozen chopped spinach #shredded mozzarella cheese

[carfuckerlynch]

this fucking ruled btw

#odhran.txt #captain’s kitchen #butter thyme chili powder italian sausage black pepper honey lemon juice parmesan pasta. go forth #AND SPINACH #just like. frozen chopped spinach. my new best friend #GARLIC ALSO GARLIC

[rusholme]

Gochujang lentils + smoked tofu + celery, grated carrot, and a fuckton of beansprouts + a load of mixed seeds + soy sauce, sesame oil, and garlic marinade = absolute heaven after 2hrs in the gym 🙌

#🍀 #next time i should add some frozen chopped spinach too #and avocado Mayhaps? greek yoghurt? choices choices

[bluepoodle7]

#GreenGiant #GreenGiantGreenChoppedSpinachNoSauce#FrozenVegetablesReview

I tried the Green Giant Chopped Spinach No Sauce and it was okay.

The chopped spinach was firm and soft but just tasted like a non seasoned spinach.

This was lightly salty tasting to me.

I would eat this again.

Got at Meijer.

#Green Giant #Green Giant Green Chopped Spinach No Sauce #Frozen Vegetables Review

[recipes2024]

Creamy Lemon & Garlic Chicken Bake! 😋A winner every. single. time. ⚡️40g butter 6-8 garlic cloves, roughly chopped 1 cup chicken stock (powdered) Juice and zest of one lemon 25g Parmesan cheese, grated 1/3 cup thickened cream 6-8 cubes of frozen spinach or as much fresh as you like (big handful at least) 1kg-1.2kg chicken thighs 3 tbs smokey paprika Sea salt to taste, a big pinch Preheat oven to 170c fan-forced. Melt butter in saucepan on medium. Add garlic and sauté for 1-2 mins. Add stock, lemon and Parmesan. Stir. Add cream and spinach and simmer for 5 mins. Place chicken into an oven sage pan and coat in paprika and salt on both sides. Roll thighs back up and pour over sauce. Bake for 50 mins until golden. Enjoy! *adapted from Lala’s recipe (thank you to my follower for letting me know the origin of this recipe)#easyrecipe #easyrecipess #garlic #lemon #fyp #learnontiktok #recipesoftiktoksa #recipesoftiktoks #bangbangchickenskewers #airfryerrecipes #recipe #recipes #recipes2024 #family #favoriterecipe #easyrecipe #mealideas #recipesforyou #vital #vitalkitchen #vitalkitchenco #jordan #asher #jordanasher #chef #chefs #chefsoftiktok #cooking #cookinghacks #cookingtiktok #cookingtips #cookingvideo #cookinghack #cookinghacks #viral #fyp #fypシ #fup #fupシ #foryou #foryoupage #foryoupage❤️❤️ #blowthisuptiktok #michaeljordancooking #jordancooking #jordanashercooking #cheframsey #hellskitchen #heavenskitchen #jordanbecooking #michaeljordanofcooking #michaeljordancook #vitalkitchenco. #thekitchenco

#Creamy Lemon & Garlic Chicken Bake! 😋A winner every. single. time. ⚡️40g butter 6-8 garlic cloves #roughly chopped 1 cup chicken stock (powdered) Juice and zest of one lemon 25g Parmesan cheese #grated 1/3 cup thickened cream 6-8 cubes of frozen spinach or as much fresh as you like (big handful at least) 1kg-1.2kg chicken thighs 3 t #a big pinch Preheat oven to 170c fan-forced. Melt butter in saucepan on medium. Add garlic and sauté for 1-2 mins. Add stock #lemon and Parmesan. Stir. Add cream and spinach and simmer for 5 mins. Place chicken into an oven sage pan and coat in paprika and salt on #easyrecipe #easyrecipess #garlic #lemon #fyp #learnontiktok #recipesoftiktoksa #recipesoftiktoks #bangbangchickenskewers #airfryerrecipes #recipe #recipes #recipes2024 #family #favoriterecipe #mealideas #recipesforyou #vital #vitalkitchen #vitalkitchenco #jordan #asher #jordanasher #chef #chefs

[recapitulation]

meal ideas!

low energy ("do not ask me to do any prep work at all, so help me god")

mozzerella cheese wrapped in pepperoni ("pizza tacos"!)

hummus and pretzels or naan (putting the naan in the microwave for like 10 seconds...heavenly)

canned chili (with shredded cheese and sour cream if you have it! boom done!)

instant miso soup (warm and lovely! put tofu in it for protein!)

cheese and cured meat, olives, canned fish, crackers, dried fruit, or whatever easy "charcuterie" type items you like

alternate bites of apple and spoonfulls of peanut butter (mixing honey or chocolate chips to the peanut butter is my favorite)

a "deconstructed sandwich": bites of lunch meat, pickles, cheese, cherry tomato, etc (I love roast beef and white cheddar for this)

yogurt and granola or fruit

put frozen potstickers + frozen edamame in the steamer/rice cooker, chill elsewhere with a timer set, then boom

tortilla chips + canned refried beans + cherry tomatoes + cilantro + jarred salsa con queso (or warm shredded cheese on top of the chips in the microwave for 30 seconds)

bagel + cream cheese + lox

microwave scrambled eggs (add things like green onion, soy sauce, or anything else you like!)

cottage cheese and fruit (mixed together or just on the side)

bowl of shredded rotisserie chicken + buffalo sauce + a bit of mayo + green onion (use a kitchen scissors to cut them right in!)

medium energy ("I'll boil water but don't ask me to chop shit")

boiled eggs and fresh veggies (put a little salt on top of the eggs!)

buttered noodles (my go-to nausea meal, it has never failed me. ideas of things to add: frozen peas, imitation crab, roasted garlic)

baked potato with toppings (I like cheese, bacon, broccoli, green onion, and sour cream)

quesadilla (add some canned beans, cilantro, or avocado!)

pot roast (requires a lot of time but not a lot of actual work. I love it with peas!)

cuban sandwich (bread, swiss, pickle, mustard, ham... my favorite thing to panini-ify by far)

pan-fried tofu with scallion sauce (this sauce goes well with everything and tofu is no exception)

pancakes or waffles! (I love mine with jam)

ham, pickle, and cream cheese roll-ups

fried eggs (with toast and lots of butter...so comforting)

fruit smoothie (bananas, frozen strawberries, yogurt...or whatever!)

I hate salad but could write essays on this copycat olive garden salad (throw it in a bowl! chopping required if you use onion)

spaghetti (controversial maybe but angel hair > spaghetti noodles)

pasta salad (olives broccoli fresh mozerella... those little mini pepperonis... yeah)

stir-fried thai garlic shrimp (I like using the mini frozen salad shrimps, it's easy! use jarred minced garlic to avoid chopping!)

tuna mayo onigiri

slow cooker ribs

buffalo chicken wrap (or any number of other wrap options! shred pre-cooked rotisserie chicken to make it easier)

if your local grocery store sells pre-cooked gyro strips, that can turn into an easy wrap with store-bought pita & tzatziki with tomatoes and onions!

couscous and chickpeas

tortellini + pasta sauce + spinach

high energy ("I don't mind chopping some things up!")

stuffed shells with spinach

chicken and roasted garlic (oh my god.....one of my all time favorites)

beef tacos (I like mine with cilantro and onion, and when I'm feeling especially high energy I love a tomatillo salsa)

chicken alfredo

tom kha gai (a thai soup and my absolute favorite! you just need access to galangal)

lasagna! (freezes well and then boom! low energy meal for later)

pad thai! (not as hard as you'd think, as long as you have access to tamarind paste!)

potstickers! (this is a lovely group activity if you want to cook with housemates!)

rice and beans

bang bang shrimp (ogughfhgfuh I love it. you can also do bang bang tofu!)

minestrone soup (so many nice veggies!)

fried rice (put whatever you have on hand in there! broccoli, peas, carrot, and beef is my favorite combo)

broccoli cheddar soup

spring rolls and peanut sauce

skewers (such as beef, onion, zucchini, bell pepper... you don't need a grill, oven works!)

roasted turkey with garlic parmesean asparagus

pork chop with mashed potatoes

panang curry

chicken gnocchi soup (use store bought gnocchi or make your own if you have a high energy day!)

bibimbap (super customizable depending on what veggies you like best)

butter chicken

plus! things that have helped me meal plan:

whenever you think of a meal you'd like to make, take 3 seconds to google search it, take a screenshot of the image results, and put it in a "food ideas" folder. instant visual menu!

the concept of "meal prepping" makes me recoil but I've learned that it can simply mean preparing shredded chicken, boiled eggs, or some other simple protein that you can customize throughout the week. shredded chicken can turn into wraps, salads, pasta dishes, etc... you don't have to meal prep yourself into the same meal all week!

when I have difficulty working up an appetite, I'll scroll through my favorite restaurant menus! there might be some foods I can't make at home, but many times they're very simple to recreate because the ingredients are literally listed!

#brought to you by: i see people complaining about coming up with meals for the week #and im like..this is my favorite thing to do........let me be your meal brainstormer #additionally brought to you by: eating something is better than nothing so some of these may not be complete textbook 'meals' #but sometimes you feel like shit and just need something! so! #also this energy scale is tailored to me personally so if some categorizations dont make sense to you thats bc its about me <3 #food #i might update this with dessert ideas too later. or just add to it in general

[sweetcherryslim]

Mason Jar Instant Noodle Soup - 229 kcal/8g protein

Servings: 1 serving. 229 kcal / 8g protein

Ingredients

1 1/2 tsp. vegetable bouillon base (we used Better Than Bouillon)

1/4 tsp. grated fresh ginger

1 tbsp. warm water

1 bundle (about 11/2 ounces) instant rice vermicelli

1/4 c. kimchi, roughly chopped

1/4 c. shelled edamame, thawed if frozen

1 c. baby spinach

2 cremini mushrooms, very thinly sliced

1 scallion, thinly sliced

2 1/2 c. boiling water

Instructions

In 32-ounce wide-mouth mason jar or other heatproof jar, combine bouillon base and ginger. Stir in warm water. Add noodles and carefully cut in half with kitchen shears. Add to jar in following order: kimchi, edamame, spinach, mushrooms, and scallion; screw on lid. Refrigerate overnight if desired.

If refrigerated, let jar sit 20 minutes at room temperature. When ready to serve, pour boiling water over ingredients and cover with lid. Let sit until noodles are tender, 3 to 4 minutes, then stir to combine.

Pump Up the Protein: Add 1/2 cup shredded rotisserie chicken and replace the vegetable bouillon base with chicken bouillon base, or pop in 6 to 8 frozen cooked small shrimp (they’ll thaw overnight in the refrigerator).

#low cal food #low calorie food #low cal recipe #low calorie #low calorie recipe #soup #cold weather recipe #soup receipe #low cal soup #low calorie soup #noodles #low cal vegan #low calorie vegan #low calorie vegetarian #low cal vegetarian #vegetable soup #vegetarian #veggie soup

[bitchfitch]

hey don't cry. Way fuckin too much Piss Easy creamy veggie and chicken pasta

2 lbs chicken tenders/skinless chicken breasts (optional)

16oz box of bow tie pasta

1/2 bag frozen carrots

1/2 bag frozen broccoli

1 large tomato.

8oz fresh mushrooms.

bag of spinach.

onion if you're yucky like that.

1 brick of cream cheese.

1 cup dairy (whole/half fat/buttermilk/anything high fat)

1/4 ish cup of flour

garlic powder

a number of garlic cloves

salt

pepper

butter or some kinda cooking oil if you're a coward

lemon.

cheap as shit white whine for deglazing the chicken and drinking while you cook. (optional)

1. fill a big ass pot with water, dump the frozen veggies in, set to boil on high heat add salt. More than that.

2. reduce the chicken to 1 inch cubes, fill a bag with flour, salt, and garlic powder. dump the meat in and shake until thoroughly coated.

add pasta to the veggie water as soon as it gets boiling. set a timer for what the box says to cook it for. don't take out the veggies.

3. put a large pan over medium high heat, add butter to Thoroughly coat the bottom in a good layer. crush the garlic into it and stir until the butter in brownish and your kitchen doesn't smell like damp broccoli anymore. add the cubed and powdered meat in a single layer cover and leave alone for like. five minutes?

4. cut the tomato into thin strips or dice it or whatever. Just make it smaller. Chop the spinach and dice the mushrooms too if you're fancy. cube the cream cheese to make life easier on you.

5. check to see if the under side of the chicken is golden brown, flip if it is, have some wine if it isn't and then flip when it is. Let sit until it's time to add it to the pasta or it starts burning.

6. pasta should be done around now, drain it and the veggies, add back to the same pot.

7. check that the chicken is done, salmonella is a vibe based thing, be brave and deglaze with a few splashes of wine.

8. dump/scrape the chicken and pan juice into the pasta pot, add the mushrooms, spinach, tomato, dairy and cream cheese. some more salt to taste. juice the lemon into the pot. and stir until thoroughly combined.

9. oh fuck that's too much food.

10. like a truly absurd amount of food. feeds 2 people for like a week too much.

11. portion out and freeze the extra/make friends with your neighbors/local feral animals by giving them some.

12. thaw frozen portions in broth/water and bullion for instant chicken noodle soup :)

#anyways my dad lives in walking distance now so im cooking again. #and dont have anywhere else to put this recipe where ill remember it #all amounts given are more of a vibe thing than an exact quantity. follow your heart

[ms-demeanor]

Do you have any food tips for someone with bad texture sensitivities? The texture I hate Most is anything fibrous, which is almost all vegetables, and makes me feel and seem like a fuckin 8 year old. The best thing I've found so far is removing the central stem from spinach, "deveining" it, but that takes Forever and doesn't add much verity

I do! Because I fucking *loathe* celery strings!

So for one thing, if you find stuff that has textures that irritate you it's perfectly fine to avoid those things. If the stem from spinach bothers you are there good alternatives that serve the same purpose? Is the texture of kale or chard less problematic? If there are good alternatives that serve the same purpose, use those!

For another - look at some options on prep and purchasing. Does baby spinach bother you the same way that regular spinach does? Does baby spinach at least mean chopping off less of the stem because it's softer and less stringy? That might be a good option! But also check and see if there are different methods of prepping the particular vegetable. I started liking asparagus a lot more when I learned to snap the stem at its natural breaking point instead of trimming to an arbitrary length because that gets you a lot less fiber from the plant!

And finally - Destroy The Basic Structure Of The Offending Texture. If eating raw whole spinach is super difficult for you, don't do that. Cook it until the fibers break down (steaming and boiling do this pretty well) or chop it up so tiny that it isn't noticeable (this is the only way I will eat uncooked celery) or Stick That Motherfucker In a Blender (I put spinach in my smoothies and will often use an immersion blender to smooth out textures in soups). A mandolin slicer is a good way to get extremely thin-sliced veggies if cutting things up very fine is difficult for you.

You may also find that you have a better time eating frozen or canned vegetables than you do eating fresh vegetables. That's fine! If you're limited to canned vegetables make sure to watch the sodium in the veggies, but frozen and canned vegetables are still vegetables and they're still good for you.

[wizzard890]

Hey guys I invented a soup to use up all the leftovers in my fridge last night, and it turned out insanely, blisteringly good, so I’m gonna call it Emily’s Vaguely Thai-Inspired “Oops Everything Is About To Go Bad” Soup, and tell you how to make it.

INGREDIENTS (note: don’t be precious about the amounts, adjust as needed, I’m not your mom. you’re an artist and the heavy-bottomed dutch oven is your canvas)

three cups of any hearty mushroom, sliced (I used white and baby bella)

a stalk of lemongrass, bashed to reveal the tender insides and cut in two inch lengths

five large carrots, diced in rounds

one knob of ginger, around the size of your thumb, minced

three garlic cloves, minced

one red thai chili, diced

one large yellow onion, diced

fresh cilantro

3 cups veggie stock 

3 cups chicken stock 

(you can use better than bullion in water for either of these in a pinch, and if you want to bulk up the veggie stock, add all the trash bits of the onions and garlic and carrots and ginger and the tough outer leaves of the lemongrass with some peppercorns and star anise and let that puppy simmer for like ten minutes before straining.)

two giant handfuls of any sturdy leafy green, like bok choi, kale, or spinach

three eggs

one lime

fish sauce

coconut or brown sugar

frozen dumplings of any kind

gochujang paste

INSTRUCTIONS

add a few tablespoons of neutral oil to a large soup pot over medium heat

once the oil is shining, add the garlic, thai chili and ginger and sauté until fragrant

add the lemongrass and the onions, and continue to sauté until the onions are soft and translucent

in go the carrots, the zest of one lime, and three heaping tablespoons of your gochujang, stir stir stir until everything is tender and the paste has worked its way into all the nooks and crannies. 

pour in the strained veggie stock, bring to a boil, then down to a simmer. cover, and continue to simmer for ten minutes.

remove the lid, stir the reduced broth, and add your mushrooms and your chicken stock. make sure it’s all well combined. 

we’re going to start adjusting the flavor now: add two tablespoons of fish sauce, and a tablespoon of coconut sugar (brown will do if that’s what you have).

cover and simmer for another 10 minutes.

add more gochujang plus the juice from your naked lime and chopped cilantro to taste.

now you add your frozen dumplings and your greens and just keep an eye on them until they cook through. 

meanwhile, break the eggs into a bowl and scramble them with a fork. pour them into the soup in an even, unbroken stream while you stir. this will give you those pretty egg-drop ribbons.

serve in deep bowls and garnish with more cilantro and lime juice.

NOTES: like I said above, nearly everything in this recipe can be substituted, save for the aromatics, and if you’re a vegetarian you can just double the amount of veggie stock, instead of adding chicken stock. 

#honestly this was so fucking good I'm still reeling #no one who cooks cooks alone

[rubys-kitchen]

Creamed Spinach (better version)

Chef’s Note: Fuck me. That actually is pretty close to Boston Market’s creamed spinach. Maybe I made the onion pieces to big, so it has a bit more texture than I’d imagined, but this is by far the best spinach I’ve had in a while.

It doesn't feel stringy. I keep being pleasantly surprised at how good it tastes given how it looks. Definitely a good choice to cook it separately and have it pre-chopped.

Makes: ~1 qt

Ingredients

20 oz frozen chopped spinach, thawed and drained

1/4 cup water

2 tbsp + 3 tbsp unsalted butter

1 small or 1/2 medium yellow onion, finely chopped (~1 cup)

3 garlic clove, minced

1/4 cup all purpose flour

1/2 cup milk

1/2 cup heavy cream (can sub milk & heavy cream for 1 cup half-and-half)

4 oz cream cheese

1/4 tsp salt

pinch ground cayenne pepper

1/4 cup freshly shredded Parmesan

Instructions

0. Mince garlic

1. In a 2-qt pan, add the spinach and 1/4 cup water. Cook, stirring occasionally, for 8 to 14 minutes. Make sauce while this cooks

2. In a large skillet, melt 2 tbsp butter. Add onion and cook until soft, 5 to 7 minutes

3. Add garlic and cook until fragrant, about 1 minute

4. Melt an additional 3 tbsp butter. Stir in flour until combined

5. Add in milk, heavy cream, cream cheese. Simmer, constantly stirring, until cream cheese is melted and mixture is smooth. Season with salt and cayenne

6. Drain spinach.

7. Add spinach and Parmesan to the sauce. Stir until spinach is coated

#side #stovetop #frozen spinach #frozen chopped spinach #butter #unsalted butter #yellow onion #garlic clove #flour #all purpose flour #milk #heavy cream #half and half #cream cheese #salt #cayenne pepper #shredded Parmesan

[angelkin-food-cake]

Spinach Artichoke Hand Pies

14.1 oz. pre-made pie crusts, gluten free if desired

9 oz. frozen chopped spinach thawed and squeezed

6.5 oz. jarred artichoke hearts drained

2 garlic cloves

4 oz. cream cheese

½ cup grated parmesan cheese

salt

1 egg white

grated parmesan cheese for topping

Make sure that spinach and artichoke hearts are nicely squeezed. Chop artichoke hearts and spinach a little extra and add both to the mixing bowl.

Add cream cheese, Parmesan cheese, pressed garlic, and salt into the mixing bowl as well. Mix well until all ingredients are completely incorporated.

Preheat oven to 350 and grease a baking sheet.

Roll out the pie crust and cut a little less than an inch off the sides, to form a square (it may not be a perfect square and it's okay). Cut each square in half.

Scoop about 1/3 cup of spinach artichoke mixture and place it in the center of each pie crust half. Spread if in a shape of a rectangle leaving about an each of pie crust on each end. (You may have a little bit of filling left over...spread it on a cracker!) Fold the hand pies and make sure to lightly press the seams together. You can use the pieces of dough that you cut off to cover any space not covered when folding the ends together or make shapes and decorate the top.

Place hand pies on a baking sheet. Whisk egg white and brush each hand pie with it.

Bake them for 25-27 minutes, until the pies are golden brown.

#angelkin #food #appetizer #brunch #lunch #pie #gluten free #vegetarian #vegetable #spinach #artichoke #garlic #cheese #egg #elfkin #herokin #mountainkin #summer

[ukulelekatie]

me: chopping fresh spinach is so time consuming, I’m gonna buy frozen pre-chopped spinach for convenience. and since it’s frozen it won’t go bad as quickly and I can just add a lil bit to my meals whenever I want

me, after having to spend 10 minutes sawing an individual portion off of a gigantic frozen block of spinach: mistakes were made

#just Katie things

[lionsongfr]

Crystalline Gala Cuisine

Been a bit since I made a festival cuisine, and since my old ones have been circulating, I guiltily figured I should make one for the Gala before it ends.  Gaolers and Tundras are both herbivores (though Gaolers also eat meat), but I headcanon that like most herbivores they will opportunistically eat fish, insects, and meat when given the chance. The dishes have a bit more mixing than the previous cuisine; in the Icefield you eat what you can and as much as you can to survive. Potato Onions are my replacement for potatos, because FR needs potatoes (and citrus and tomatoes and wheat and rice and spices).

Seeker Stew- originally a stew of necessity for traveling Seekers, it was made of dried Sea Grass, small Cragside Mussels, canned Common Minnows, Sour Elk milk, and spoiled Turnips. The dish was transformed back home, using fresh Spinach, meaty Olympia Oysters, Jumbo Shrimp, new Potato Onions, and…sour Snowfall Elk milk. Funk is flavor!

Shalefin in a Fur Coat- this uniquely named dish is a layered salad, like the layers of a Tundra fur coat. It is made of finely sliced pickled Shalefin fillets, grated Potato Onion, Gradish, and Honeycrisp Apple, and chopped hard-boiled Flecked Bushrunner eggs. The key binding ingredient is a flavorful mayonnaise made of Elk tallow, Dappled Clucker yolks, and dill.

Bear in a Cave Dumplings-a favorite of the Fae scholars of the Frozen Sanctum. It is a boiled or fried Potato Onion dumpling filled with fried Wooly Bear, Wild Onion, and Dryad's Saddle. It can be served with melted Elk milk butter and Winter’s Delight jam or a white sauce spiced with dried Dusky Mealworm and imported Golden Pepper.

Tundra Grub- a dish named after the main protein of the dish: a sausage filled with Tundra Grub meat, Longneck-grown oats, and Elk blood. The sausage is fried along with strips of Tundra Cactus before being added to an earthy brown sauce of Mycena Mushroom and Earthworms. It is typically served with an unleavened flatbread made of rye or Longneck oats, or a mash of Potato Onion.

Woodland Turkey Dinner- this was once a seasonal dish, but now is common year-round. While the star of the dinner is the roasted Woodland Turkey, the side dishes are just as essential. The most common is: Deep Sea Lobster and Jumbo Shrimp stuffing, roasted Winter Brussel Sprouts with a Superberry vinegarette, Tundra Grub and Potato Onion mash with Mycena Mushroom gravy, and Stonecorn rolls with Elk cheese and White Lace Honeybee honey. And last but not least, a Cinnamon and Honeycrisp Apple pie. A heavy dinner said to put even Sentinels to sleep!

Trunk Cheese- not actually cheese, but a cold meat dish made of fresh Bullephant Trunk (or Mammophant, though it is not as tasty).  The meat of the trunk is removed and cooked in a mix of spices and Wild Onion, and then poured and set with gelatin in the skin of the trunk. Slices are cut from the trunk and served upon rye bread with strong Wild Mustard and pickled Gradish.   

Edamame Soup and Pancakes- a popular yet odd combination of savory and sweet. This dish features a Chilled Edamame soup (heated of course, the chilled variety of plants grow better in the hot houses of Icefield) with large chunks of smokey Elk bacon, a sprinkle of thyme, and a dollop of Wild Mustard. The pancakes are made of nutty and mildly sweet Amaranth flour and served with Winter’s Delight jam. The soup is traditionally dished with a silver spoon, after a mighty Tundra king was poisoned by his favorite soup.

Warden’s Delight- a dessert, a snack, a spread upon rye bread, and a delight to every hatchie. It is a mix of Elk tallow, Spotted Seal or Wooly Walrus oil, fresh snow, and Winter’s Delight. As the mixture is whipped into fluffy peaks, it is traditional to sing “Warden’s Delight to fight off the night, no Shade or beast shall fill my sight. Drive away the hunger, drive away the cold, fill my belly and make me bold.”

Frozen Bouquet- flowers are rarity in the Southern Icefield, but this bouquet is made from flash-frozen flowers and fruits. After thawing they are quickly coated in a thin layer of crystalized maple syrup and then arranged into a bouquet. Often the bouquets have hidden meanings like Pretty Pink Mums for courting. Winterbelle for strength, and Wolfsbane for warning. But what every Tundra fears the most is a bouquet of Black Tulips.

 Crisp Morning Cider- Vodka is life to Ice Flight, the warmth in one’s chest in a land where winter never ends. And while most drink it “neat”, when rations are low then cocktails are the answer!  This drink is a common morning warmer and is a mix of White Lace Honeybee honey with hot water, Vodka, Honeycrisp Apple cider, and Cinnamon.

Boreal Brew-a tea made from the leaves of whatever green tree is available. Birch, Fir, Spruce, and Pine can all be brewed into an astringent tea with a citrus-y aftertaste. Unfortunately, Birch, Fir, and Spruce are typically harvested during Spring-Summer- but Pine is harvested during December. To help remove the bitter taste, Pine can be fermented with sugar for a week to a month (fermentation time depending on temperature) and then filtered and served as cold tea.

#Flight rising #food #FR headcanon #lore #my headcanon #Ice Flight #long post

[lunafairy777]

₊˚⊹ Prawns on Garlic Spinach ‧₊˚ ⋅

40g prawns (34)

80g spinach (18)

= 52 total calories

.

.

.

--- Roughly chop the spinach, season with salt, black pepper and garlic flakes/powder or crushed garlic (amount is based on your preference). Add cayenne pepper if you want some kick. Steam for 10 minutes or until you're happy with it ^-^

For the prawns, since I buy the blanched and frozen ones, I just defrost it, season with cayenne pepper, salt and paprika, and lightly fry it using cooking spray :]

Side noteeee,,, you should probablyyy chop up the prawns and mix it into the spinach but I needed pretty plating sooo :3

ALSO HIIII!!! I missed you all so very much! I've been so busy these holidays since I'm preparing for my start at university ;-; BUT HI TO EVERYONE!!! I hope you've all been well!! You all truly do deserve good things ♡ Please do drink water and try to eat something today!!

Ily all and I wish you a better year than the last ‧₊˚❀༉‧₊ ˖ .

#mealspo #mealsp0 #tw ed #low calorie #bmi #notprojustusingthetags #foodspo #tw ana #tw ana diary #ed not ed sheeran #ed not sheeren #ednos #ed #safe food #food log #ana #tw restriction #thinspo #ed safe food #ed safe space #ana safe food

[recipes2024]

Creamy Lemon & Garlic Chicken Bake! 😋A winner every. single. time. ⚡️40g butter 6-8 garlic cloves, roughly chopped 1 cup chicken stock (powdered) Juice and zest of one lemon 25g Parmesan cheese, grated 1/3 cup thickened cream 6-8 cubes of frozen spinach or as much fresh as you like (big handful at least) 1kg-1.2kg chicken thighs 3 tbs smokey paprika Sea salt to taste, a big pinch Preheat oven to 170c fan-forced. Melt butter in saucepan on medium. Add garlic and sauté for 1-2 mins. Add stock, lemon and Parmesan. Stir. Add cream and spinach and simmer for 5 mins. Place chicken into an oven sage pan and coat in paprika and salt on both sides. Roll thighs back up and pour over sauce. Bake for 50 mins until golden. Enjoy! *adapted from Lala’s recipe (thank you to my follower for letting me know the origin of this recipe)#easyrecipe #easyrecipess #garlic #lemon #fyp #learnontiktok #recipesoftiktoksa #recipesoftiktoks #bangbangchickenskewers #airfryerrecipes #recipe #recipes #recipes2024 #family #favoriterecipe #easyrecipe #mealideas #recipesforyou #vital #vitalkitchen #vitalkitchenco #jordan #asher #jordanasher #chef #chefs #chefsoftiktok #cooking #cookinghacks #cookingtiktok #cookingtips #cookingvideo #cookinghack #cookinghacks #viral #fyp #fypシ #fup #fupシ #foryou #foryoupage #foryoupage❤️❤️ #blowthisuptiktok #michaeljordancooking #jordancooking #jordanashercooking #cheframsey #hellskitchen #heavenskitchen #jordanbecooking #michaeljordanofcooking #michaeljordancook #vitalkitchenco. #thekitchenco

#Creamy Lemon & Garlic Chicken Bake! 😋A winner every. single. time. ⚡️40g butter 6-8 garlic cloves #roughly chopped 1 cup chicken stock (powdered) Juice and zest of one lemon 25g Parmesan cheese #grated 1/3 cup thickened cream 6-8 cubes of frozen spinach or as much fresh as you like (big handful at least) 1kg-1.2kg chicken thighs 3 t #a big pinch Preheat oven to 170c fan-forced. Melt butter in saucepan on medium. Add garlic and sauté for 1-2 mins. Add stock #lemon and Parmesan. Stir. Add cream and spinach and simmer for 5 mins. Place chicken into an oven sage pan and coat in paprika and salt on #easyrecipe #easyrecipess #garlic #lemon #fyp #learnontiktok #recipesoftiktoksa #recipesoftiktoks #bangbangchickenskewers #airfryerrecipes #recipe #recipes #recipes2024 #family #favoriterecipe #mealideas #recipesforyou #vital #vitalkitchen #vitalkitchenco #jordan #asher #jordanasher #chef #chefs