#I made a small amount of super spicy pasta I wanted to cut up an avocado into my empty sauce residue filled bowl and eat that bc I’m not | Explore Tumblr Posts and Blogs

sweetberrysmooch · 3 years

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HC: Call This The ‘Can This Man Cook’ Section

(….. I don’t think these men can cook 😔)

First post pog :D I wrote a majority of these super late at night, so please forgive and let me know of any mistakes you find <3 Also, it’s a little long lol

Characters: Dream, George, SapNap, Badboyhalo, Wilbur, Technoblade, Philza, Quackity, Fundy, Schlatt.

Warnings: None, except for a kinda risqué comment in Philza’s. Oh and I guess there’s mentions of eating meat in case someone wants the warning :3

Song Recommendation: I Love You So- The Walters

Hella fluffy! Hope you enjoy <3

From best to worst:

#1: BadBoyHalo-

Bad is the best at cooking on the server. He is the creme of the crop, absolute top one percent, king shit at cooking.

He can cook, bake, and temper chocolate perfectly, what more could you want?

His favorite to-go recipes are cheesy garlic bread and a special spicy chicken and rice recipe which he typically makes when the boys are over at his house for the night. When he’s with you he goes for something a little smoother, some mulled sweet berry cider with a smoked cod fillet, eaten under the light of candles while you quietly chat about life and your fellow friends. It’s always one of Bad’s most anticipated hangouts, and he’s very careful about planning when it comes to those days.

While he appreciates being complimented on his food or his skills, deep down he wants to have someone to cook and share his knowledge with so the cooking process becomes much richer. He’s cooked for so long and learned so much, but it means nothing if he can’t share it with another person. The moment you come to him and ask him for help on any kind of recipe, he’ll drop almost everything to help you.

Side note; he absolutely carried lunch and dinner for his fellow DTeam members. While Sapnap would mostly take over breakfast, Bad would be hounded by begging puppy looks from these adult men who couldn’t cook and kind of just sigh and get the ‘kiss the cook’ apron ready. It’s not like he hates it or anything, but the endearing factor kinda slips off after a few years of adult men groveling.

(Bad’s hands rest over yours, dwarfing them entirely as he helps you cut the pasta sheet straightly. “There you go!” He encourages, squeezing your hand gently and stepping away, moving back to dice the vegetables on the cutting board next to you. A comfortable silence falls, and with it comes something in Bad’s heart softening. The worries and exhaustion in his mind ease, and he slips into a contented routine of finely chopping and slicing. It’s been a while since he’s felt so calm. There’s nothing that can ruin this-

The front door slams open. Footsteps walk in and approach the kitchen and you both hear it,

“Baaaaaaaaad.” Bad cringes, taking a step back.

“Baaaaaaaaaaad, we’re hungry.” Sapnap.

“Yeah Bad, feeeeeeeed uuuuuuus.” George.

And then, from around the door frame, a white mask peeks in. Nobody says a word, but you can feel Bad deflate next to you like let go balloon.

“It’s alright, big guy.” You laugh, grabbing his forearm and leaning up against him. His sad puppy eyes make you smile a little, and you try to reassure him. “We can hang out alone another time. Let’s keep working on the pasta.” He sighs, but still returns your smile. “Yeah, another time.”)

#2: Philza

Sigh…. he can cook. Not quite as good as Bad can, but better than Quackity. A solid second place. It stems mainly from being so knowledgeable that he just knows and has tried so many different foods, but since he doesn't actually do much cooking, I'm making him a flaky second place.

Doesn’t mind cooking, but doesn’t love doing it either. He’s always focused on so many different things that he’ll forgo eating to keep working on what he’s doing. He mostly cooks for Techno and Ranboo or the few guests (you) they seem to receive. Makes great stew, and even better roasted chicken, is absolutely immaculate when it comes to cooking bird.

He didn’t teach Wilbur or Techno shit! I wish I could say it’s because he wanted to but just couldn’t, but he was literally like “hmm. Im a little busy now, maybe next year” every year!! But, this being said, if you ask him to make something with you or teach you how to cook a particular dish, he will agree to help you. Old age has really mellowed him out, and after certain events, he realizes he needs to stay a bit closer to those he cares about from now on.

He likes sweets well enough, and will always thank you for any gifts you make for him. Along with growing older, he’s had time to lose his pickiness he had in his youth. If he does end up cooking with you, he’ll prefer doing the harder recipes over easy ones. He will lose it laughing if it turns out bad, so don’t worry about any disappointment (his children make up enough of that ^^).

(“Now,” Phil starts, washing his hands quickly as you wait for him next to the cutting board. “Pufferfish needs to be prepared perfectly, or we will die when we eat it. But I don’t need to explain to you how a pufferfish works, now do I?”

When you shake your head no, he comes up behind you, tarnished wings bound and hair pulled up in a pony tail.

“The meat of a pufferfish is very delectable, and much better with a glass of wine.” He grins cheekily, “ If this works out well, which I’m sure it will, dinner will be delicious.”

It falls quiet for a second, and as your hesitantly looking over the fish that may be your last, you gasp when you feel him press up against you back and rest his chin on your shoulder. “Maybe there’ll be other delicious things to eat as well,” He murmurs into you ear, before leaning back and busting out laughing. Your face feels stupidly hot. Dilfza quest activated.)

#3: Quackity-

Quackity:

Quackity can cook. I know!! I’d say he’s like the third best cooker on the list. And he’s not half bad at baking either.

He likes making up stupid bad recipes and trying them out with you, even if at the end of it the one of you up chucks your damned creations the hour after. Despite his reigning need for chaos though, he knows how to make a decent amount of recipes and strives for praise when he’s actually putting forward effort. He’ll arrange little dinner dates (“A handsome man and his very pretty friend, good food made by yours truly, and La Chona, what do you say, baby?”) and will sit there with a 🥺 look on his face until you tell him if you liked it or not.

He tries to act like he’s unaffected by your words, but even a small, “That was really good.” will make him turn red and giggle like a schoolgirl. He tries to play it off, but it’s easy to tell he loves the complements. Will also never tell you anything you make is bad. You are a deity descended upon minecraft Earth and he is but your prettiest disciple who will uphold your honor and treat you like you should be treated!!!! But he’ll then promptly choose to help you with and guide you into cooking/baking better ^^; He loves you!

As for baking, he really likes making cakes because of how simple they can be. It helps calm him down when he can just slip into bake mode and follow a recipe and make something nice at the end of it. Speaking of, he also has a sweet tooth, but not quite as bad as Techno does. Any sweets or food you make for him is always eaten, and always held in high regard. Will try to entice you into feeding him 👀👀 so watch out.

(He’s doing it again. You try to avoid looking directly at the dopey lovesick smile Quackity has on his face at the moment, but as you lift the fork up, you get a better idea.

You look at him (to which he seems to melt a little under your gaze), look at the fork, and then back to him, raising the piece of cake up to his lips. His expression turns flabbergasted and his blush deepens.

He doesn’t seem to believe you for a second, until you nudge the cake close and flash him a smile. Then it’s like a switch has been flicked; he giggles, blushing, and eats the cake right off the fork. He’s gone back to smiling that silly smile again, this time even brighter, but it’s okay. You try to ignore the way your heart speeds up in your chest when he begs you for another piece.)

#4: Schlatt-

Another cooker~! He specializes with formal dinners more than anything else, and adores a good steak.

During his presidency, he didn’t cook very often. Quackity and you had to keep him fed through most of it, and the memory of watching you cook in his kitchen while he looked over work papers at his dining table leaves a mark on him, sealing a new crave for domesticity that he hadn’t ever wanted before.

Sometimes he would cook though. You, Quackity, and Tubbo would all gather around and eat together every once in a blue moon, when Schlatt was sober and calm. It feels tense at the table but also not in a way? Schlatt always seems to be chillest during dinner, a mix of the alcohol wearing off and the emphatic family feel that comes with Tubbo, Quackity, and you surrounding him.

He loves cake! It’s one of the few desserts he’ll eat, but you have to watch him closely or he’ll gorge himself of the treat. Indulge him and invite him to make a cake with you, and it will be one of the most interesting bakes of your life. How Schlatt got three eggs to stick to the ceiling is beyond you, but the look in his eyes tells you he’s completely fucking sober and hamming up his own cluelessness. You probably wouldn’t have even noticed if it weren’t for him hiding all the other eggs around your kitchen as well. How did he get one on the top of your door without it falling when you opened it? That’s between him and god.

Overall, a good 4th place on the list.

(“I have no idea what you’re talking about.” Schlatt says, deadpanned, looking you right in the fucking eyes with an undisturbed egg sitting perfectly straight on his head.

“Where are the eggs, Schlatt.”

“I have no idea what you’re talking about.”

“Schlatt.”

“Yes.”

The container you kept them in is completely empty on your kitchen counter, once full of eggs but now reduced to a desolate husk of its former glory. Speaking of former glories, your president turns around, arms crossed and stands there silently.

You look around. Theres one in the door handle of in the pantry, another wedged between two slices of bread in your bread box, and- oh god. On the fucking ceiling. Three, stuck to the ceiling, unmovable. After a full minute of dead silence you manage a “What the fuck have you done?”, and Schlatt turns to look.

“Oh hey. There they are.” Your mind turns into a rock, shatters, and crumbles into dust.)

#5: Dream-

Honestly if you’re looking for edible food that tastes range from ok to good Dream is your man. 5th place.

He knows a lot of ‘depression era’ type recipes just because he’s pretty homeless and his man hunts don’t allow him much time to hone his skills. Stuff like bread or mushroom stew comes easy to him after so many times of having to do it on the run. Bread is the only baking he won’t screw up.

Can cook meat well enough too, but doesn’t really do anything special to it (besides his sauces).

To elaborate: Over the unknown span of his life, he’s acquired these recipes for forgotten and questionable sauces that he’ll store in little jars and leave at your house for you to use. They’re odd, and the ingredients aren’t ever what you think might be edible, but they’re surprisingly tasty none the less. He likes to show you a new one every month or so to keep things fresh.

Pretty general about sweets, but has a severe love for chocolate, especially dark chocolate. Has never had one, but dreams about chocolate cake. It’s high on his bucket list and written another four times over.

One of his favorite things to do with you is bake, mainly because of how ruinous it always turns out. No matter your skill, Dream’s vibes decimates any luck the two of you will have while baking. It’s scientifically proven. You left the cupcakes in for a minute-JUST a minute over what they should’ve been and they came out rock solid. Dream tried to eat one anyway. Best part was watching him try to bite through the shell.)

(He thinks he’s over selling it, half-gnawing on the brown cupcake (it was supposed to be vanilla, he thought) and making stupid growls when his teeth barely break through the surface, but the feeling he gets when you start laughing hysterically next to him wipes away any negative thought he had and fills him with utter joy.

It's very late into the night, and you’re both a little loopy, but all the while you still lean against him as you giggle, the spot tingling where your hand rests on his arm.

His heart thumps crazily, before sinking. Oh god. He’s in love with you.)

#6: Technoblade-

Knows a lot, but very little. He can cook the meat perfectly fine, but there’s a difference between being cooked and tasting good. He doesn’t know how to season them. Salt is the bare minimum you get.

6th place ^^; sorry king.

He’s good with potatoes though. I like to think that the countless hours spent potato farming had to account for something. He likes having cheese and butter on them every once in a while, but for the most part just eats them salted like an animal. It’s practically a show to watch him eat a cooked potato in three bites without anything but salt on it.

Big man loves food though, even if he doesn’t eat like it. Steak and cooked fish are high on his list of foods, but only if it’s cooked by Philza. And eventually you fall into his “I trust to eat this from you” category as well, but he has a special place in his heart for Phil’s cooking. Rabbit stew is at the very top.

He also eats a lot, being 6’10 and 200 something pounds of muscle, gotta consume quite a bit to keep him moving.

As for the sweeter variety of food, he’s got a massive sweet tooth. The moment you make him an apple pie or honey candy or anything of the like, he’s immediately enamored with you. Sweet things are hard to come by on the smp, especially with how far out he lives, but it’s a secret weakness of his that is very easily exploitable.

(You’ll be the death of him, he thinks, watching you closely as you trudge your way through the freshly fallen snow towards his house. Your normal pack is lighter than it usually looks, and he worries that you may slip and hurt yourself on the ice before you make it to the door. But still, you keep walking until you're standing at his doorstep, fist raised to knock when he opens it for you.

You look surprised for a second, and then a grin splits your face and his heart races.

“I can’t stay for long,” you say, having spent at least 30 minutes to get there. “But I wanted to drop this off for you before you went out to hunt again.”

Out of the bag, you pull another smaller leather bag and hand it to him gently. It rests heavy in his palm, and for a moment he’s sure it’s ender pearls that you’ve brought him. But still he opens it, and he’s immediately taken aback by the smooth golden candies you brought him.

“They’re honey candies.” At this point you’re practically grinning. “I thought you might like some while I was making them last night.”

He doesn’t have to see his own face to feel the deep blush setting in on his cheeks and ears. You…. you’re so…… sweet. You are very…. sweet, he admits to himself, and he is very not attached to you. Not at all.)

#7: Fundy and Sapnap tie.

Fundy-

Has his old man's cluelessness but is a fast learner. He doesn’t have much time to expand his food repertoire so it’s pretty much the basic stuff that he’s eaten during the war or before that when he was younger.

He really likes cooking though, and will invite you to come cook with him for dinner or lunch if he wants to hang out. When they were together, Dream had given him an old dusty cookbook that had several recipes he hadn’t ever heard of before, so that’s where most of what he tries to make comes from. His favorite to date was a special mutton dish that he asked you to try with him on his last birthday. It was just the two of you, but he had never had so much fun before.

Doesn’t like eating fish however, there’s just some bad vibe he gets when he thinks about cooking one or catching one. (Desperately ignores the fish fucker. Desperately ignores the fish fucker. Despera-)

Loves sweet berries as treats, seeing as that’s the only sweet thing he grew up with. Not too big on other sweet flavors. Likes honey in his tea though.

7th place cooker, will get higher as he learns more dishes.

(He raises his wine high with a laugh, clinking your glass with it as you both giggle drunkenly.

The lamb you had cooked together turned out amazing, juicy and tender and flavored with crimson fungus juice. The recipe was from an old cookbook he had, he faintly remembers telling you, hiding the fact that it was Dream’s cookbook that he was given after a particularly nasty argument.

He doesn’t want to think about him, especially not while he’s with you. Especially not when it’s his birthday.

So instead he ponders the trip through the nether he took with you to harvest some of the fungi, how the juice was tangy and slightly bitter, but how it had done wonders when basted onto the meat while frying.

You had looked so happy when you two plated the dish, so proud of him, all in a way that Dream never was.

Even now, as you tiredly smile at him from across the table, cheeks pink and eyes focused solely on the moment you were sharing, he feels at peace for once. This is what contentment felt like. Oh, how he loves you so.)

Sapnap-

Shame the shit cooker. Ok ok, he’s not as bad as some of the others on this list, but that’s just because he can make a half decent breakfast. It’s not much competition.

Bad has desperately tried to teach this boy some cooking besides eggs and toast, but the only things that seem to have stuck are mashed potatoes and grilled pork chops. Neither of which he even likes enough to make often.

He prefers fish to meat, and would eat any kind of cod you offered to him. Likes smoked salmon a lot, it’s something Bad made for him a lot when he was younger. He tries to recreate the dish, but comes up short and feels disheartened when it isn’t like Bad’s. He’d appreciate any time you took with him to learn how to make the dish, and it wholly sticks to his mind afterwards. He never forgets the experience, and treasures it very closely.

Likes not-sweet sweets. Not bitter per say, but just not very sweet. He likes chewy taffy in particular, but the old lady kind that lasts 60 years but gets hard in 6 minutes after being exposed to open air. Gotta be polite about it too, or he’ll end up embarrassed and pout for an hour.

(He’s eaten 6 of those fucking taffies since you sat down on the couch, completely straight-faced as the two of you of you listen to Dream and George talking.

At this point you’re completely checked out of their conversation, solely focused on the taffy Sapnap keeps eating. Where does he even get those? How many does he have?? You’ve been friends with him long enough to have seen him pop a taffy every other second of the day. He seems to have a stash on him at all times tucked away, filled with paper-wrapped pastel covered sweets.

“Want one?” Sapnap asks, holding out a light blue taffy with a little star drawn in yellow dye on the wrapper.

“What?” Startled, you lean back a bit and realize you had been staring him down as he ate, and flush with how rude that probably seemed.

“Want a taffy? I don’t mind sharing with you, cutie.” He winks and offers the taffy again. “....” You gaze at the taffy curiously. You’ve never seen him offer another person one of his precious taffies before. Hmm. “...Yes, thanks.”

You take it delicately, unwrapping the wrapper and taking a bite of it experimentally. It’s very lightly sweet, soft and chewy and surprisingly pleasant.

Sapnap watches you from the corner of his eye, softly smiling when he sees you eat the rest of it. Glad to see someone else has good tastes around here.)

#8. George-

Meager man makes a meager meal. I said what I said!!! This flatbread boy knows diddly squat, and the only things he can cook successfully are bread and mushroom soup. Which he will make. And that’s all he’ll make. Any food that isn’t that is cooked by either Bad or Dream, and he’s still picky about it.

He’ll make you the soup and bread ladies and gents. I’m not saying they’ll taste great together, but he will definitely make them for you. Anything else he’s pretty critical about, and he doesn’t care much for treats or dessert. He does occasionally like dark chocolate though, which he and Dream will beg Bad to make for them. Soon he begs you to make it for him, and then you have to go ask Bad how he makes it so George won’t complain about how it tastes different from Bads. It’s a weird situation. You make a lot of chocolate. Dream and George linger at your house for weeks on end until you get fed up and shoo them away with a broom.

To his credit, even though he can’t cook much, he’s really proud of his mushroom stew. Any time you let him cook, his go-to is his mushroom stew. He likes to feed you and know that you’re not hungry somewhere, and to top it off he gets to show you his prized dish; not Bad’s or Dream’s stew, but his. He’s cute or whateva…

(George places the bowl down in front you, stepping back and turning to grab his own, before sitting down next to you. He immediately begins to eat, and you give him a half glance as you bring the soup up to smell it.

It… doesn’t smell that bad, actually. Not burnt, at least. You spoon some of the soup into your mouth.

Despite all you’ve seen of George’s cooking, this is pretty well made. It’s nice and warm, and the flavors are rich and the mushrooms soft. You choose to ignore the small smile of his face next to you, and keep eating your soup quietly together.)

#9: Wilbur

Wilbur can’t cook for shit. Literally nothing. This man knows apples grow from trees and that animals are made of meat and that’s it.

You think Wilbur made any of his food when he was president or exiled or ever? Not a chance. He ate anything given to him, Tubbo and Tommy absolutely brought this man all the food they could find so he wouldn’t get eat straight trash or starve throughout the presidency. Techno slid him bare cooked potatoes in Pogtopia and he thought “oh this slaps….. this is the pinnacle of food”

Which I know, not really sexy. But! This means that the moment you feed him something a step up from a bare cooked potato he is in food heaven. He especially loves saucier kinds of foods with lots of flavor and spice to them, it’s just so fucking good. Food becomes his kryptonite after you feed this silly man.

With sweets, however, he isn’t that much of a fan. He does like those small lemon creme crackers, and you and da boys are the only ppl he’ll share them with.

(You hear him before you see him. The familiar clambering at your window draws your attention away from the pork you were dicing, and one look over your shoulder shows a disheveled but grinning Wilbur.

“I hope I’m not too late for dinner.” He jokes, brushing off his pants before approaching you to press a kiss to your temple. Soon after that you hear another set of clambering, and two pairs of stomps reveals one Tommy and one Tubbo respectively.

“What’s for dinner tonight, mate?”

“Hope you don’t mind if we join in!”

You sigh, turning back to hide your smile before they can see it.)

// Hope you enjoyed! I might write a pt2 of this later with some other ppl in it lol we’ll see :3

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missguomeiyun · 4 years

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the classic: napa cabbage kimchi

I wanted to post this as its own post but I actually made this on the same day as the radish kimchi. I had all the necessary materials out anyway so I just was like, “let’s do it! Why not?” It saves a 2nd round of cleaning :P

Once again, I used Maangchi’s recipe as a guideline - mainly for the procedural steps.

I didn’t weigh how much this was . .. but I took half of a small-ish napa cabbage & halved that. Without washing it, put in a large bowl of water to soften up the leaves. This was interesting though bcos I used the core part only lol so there wasn’t much leaves portion.

Next, sprinkle salt between leaves. Again, this was slightly awkward bcos it was difficult to open the cabbage at its core :P but I tried my best & also sprinkled some salt on the outside too. Leave for 1.5 hrs, giving it a turn every 30mins or so.

Make the sauce again. Yes, I used the same bowl as the radish kimchi (just wiped it down a little haha). All the same stuff, including: green onion, garlic, ginger, chili powder, & fish sauce. The only new thing is the addition of carrots, which I’ve cut into match-stick size.

Mix everything.. . There is a little more liquid here than you’d expect bcos there was water content with my frozen green onions.

The cabbage shrunk so much!! So now, after 1.5 hrs, you rinse the cabbage to eliminate the salt & dirt. Thankfully, bcos I used the core, there wasn’t much ‘dirt’ (that I could see visually, anyway).

Drain & let it dry. I used a towel to wipe it a bit so it would dry faster.

Combine with the sauce: carefully scoop some of the sauce in between each leaf. This was the most challenging part, in my opinion. If I had a bigger cabbage & actual leaves to work with .. . different story! But you know what I mean?

No suitable container.......... As long as it’s air-tight, I think it’s ok. I used a pasta sauce jar. Remember to press the cabbage down as much as possible, to get rid of any air bubbles.

The jar was clearly too big after I pressed everything down, but oh well.. . *fingers crossed*

........ leave at cool room temperature. [I left it in my basement with the radish kimchi jars.]

Okay, so I opened my radish kimchi first & tried it at 48 hrs & 72 hrs (72 hrs MUCH better!). I knew it worked lol so I left my cabbage kimchi for longer. You’re supposed to see gas bubbles forming on top of the whole mixture, but I didn’t see any. I didn’t see any in my radish kimchi either .. . Anyway, I decided to let my cabbage kimchi sit for 5 days.

Here is what it looked like at day 5. The cabbage has gotten “lower”, meaning that it has softened up significantly so it’s going towards bottom of my jar. No gas bubbles seen, & the amount of liquid content went up. The liquid content, aka the kimchi juice, has gotten more rich in colour, & also more murky. No weird/questionable floaties, but just .. . more deepened colour & denser consistency.

I opened the jar & immediately, there was a loud-ish zzzzzzp, like a quieter form of opening a bottle of pop. HURRAYYY! That means fermentation occurred as it should & there was gas formation :D !! Super happy haha

Took out 1 piece of cabbage. The colour looked great. The leaves were obviously more stained than the core / head portion bcos that end sat in the kimchi juice. Surprisingly, despite being the cabbage core, the whole piece turned out to be soft.

Flavour was good! I didn’t think it was spicy enough; it’s more salty in comparison, but my mom really liked it bcos she thinks the store-bought ones are too spicy. Nonetheless, I was happy with the flavour; had a nice sourness to it, & it was refreshing! The carrot though. .. no. Just no. Partially my fault bcos looking back, they’re too thick. The carrot barely softened up.. . so it was like soft cabbage with some al dente carrot pieces. Overall, I was super satisfied with how this turned out =] I CAN MAKE MY OWN KIMCHI NOW!!!!

& now, onto evening shift.. . *waves*

#homemade #homecooking #kimchi #korean #korean food #korean sidedish #sidedish #banchan #food

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theblessed-unrest · 4 years

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Vegetarian Recipes I 💖

I’m starting a new thread for #Gabcooks because during my 6-month exchange in Vancouver, I’ve developed a passion for food and appreciation beyond simply the end product on my plate. There’s just something about being in the fields, plucking out fruit from the land, food compost being a common sight and feeling the vulnerability and fragility of fresh produce that makes you want to whip up the best meals you can with what you have and to demand the same from places you dine at. It makes me think, perhaps this is why there is a dearth of excellent, world-class food places in Singapore, apart from hawker food - where then again, the best places are usually run by older folks (who I hypothesise had more interaction with their food before they were turned into food?) Millennials these days keep opening cafes with eye-roll inducing, run-off-the-mill menus. (Did someone say avocado toast with eggs benedict? I swear, if someone says describes a cafe as “insta-worthy” again I will wring them dry...)

Food security is something many developed countries have began to take for granted and you can see this from the amount of food wasted in these countries. Research by the Food and Agriculture Organisation of the United Nations (FAO) has shown that food waste by consumers is more common in high-income countries (FAO, 2019). Especially in urbanised settings like Singapore (which generated 763,100 tonnes of food waste in 2018), where many have not even stepped into a farm their entire lives, Wendell Berry’s word never rang truer. He writes that “cultural amnesia” regarding the origins of our food is rampant. Not only does food waste have negative environmental impacts (GHGs, carbon/land/water footprints), but it just seems like a really dumb problem to have by virtue of how easy the solution is: basically to estimate rightly and buy the right amount of food you need. Everyone benefits because you save money while not having to go out of your way to save the environment.

Regarding this point, I found the figures interesting for the main food groups and their associated contribution to carbon/land/water footprints. In this regard, all food groups (not just meat and animal products!) can equally contribute to food waste, so this applies to even vegans/vegetarians. The bottomline is, no matter what you eat, don’t waste it.

(Source: FAO, 2019)

But cutting out food waste is just one part of the equation. We need to do more.

I can’t commit to veganism just yet, but here’s my hot take: I think the world will benefit with majority of people incorporating more eco-friendly and zero waste lifestyle habits (imperfectly) rather than a few people practicing through and through veganism. So I guess I am a “Reducetarian” in a sense. Multiple resources have pointed to reduction of meat intake as the essential to avoiding a climate crisis, with a recent study by Oxford showing that just going vegan for two-thirds of your meals can cut down food-related GHG emissions by 60%! And of course, eating less red meat is good for your health.

As for me, apart from when I’m out with my friends or eating what my mum/helper cooks at home, I will try to get vegetarian food for myself (usually at a mixed rice store). Quoting Wendell Berry again, I too believe that “eating is an agricultural act” and a critical way we can take action to fight climate change (since eating is something we inevitably do every few hours each day).

Many of my friends didn’t believe I could survive on a vegetarian diet on the weekdays when I was in Vancouver, and ask me what I eat then: beans??? (Short answer: no, I believe only 10% of my diet were beans as seen below) So here are some recipes to start with that can help you transition into a plant-based diet while proving that you don’t necessarily sacrifice taste! (Another hot take: thinking that steak belongs in “fancy meal” category and a proof of culinary prowess is the lack of one’s imagination. Any fool, including this writer, can cook a good steak at home after a few tries.)

Recipes

(Source: Bon Appetit)

1. Parmesan-Roasted Cauliflower

I let my family and some friends try this for the first time when I came back and everyone had second/third/fourth helpings... I don’t know how to describe roasted cauliflowers apart from “life-changing”. You’ll never stir fry your cauliflowers again.

(Source: Bon Appetit)

2. Spaghetti Aglio e Olio with Lots of Kale

Super easy weeknight meal to make. Just remember not to hold back on the salt.

(Source: Bon Appetit)

3. Zucchini-Herb Fritters with Garlic Yoghurt

“It tastes like meat!” I rest my case. I had them with cold soba, sautéed swiss chard, julienned cucumber and occasionally, a poached egg. (Also, the garlic yoghurt dip is SO GOOD. I introduced my family to it recently and we’ve been making a new batch every week since.)

4. Wholesome Burrito Bowl

Inspired by a time where my roommate and I paid close to $10 for a burrito bowl in school. Never again. Also if you’re not sold yet, it has guac (!!)

(Source: My Gluten Free Guide)

5. Cheesy Potato Rosti

For 2 servings

Prep time: 10 mins

Cook time: 20 mins

Ingredients:

2 peeled potatoes (I used russets because they were on sale when I made this)

1 tbs olive oil

Salt and pepper

Lemon wedges (squeezed for serving)

Optional: garlic yoghurt (refer to BA’s Zucchini Fritters recipe)

Method:

1) Grate potatoes.

2) Take handfuls of your grated potato and squeeze it out over the sink to remove as much liquid as possible. (Life hack: put it in the fridge while you go and busy yourself with other things for half an hour or so to get it real dehydrated)

3) Heat oil in large frying pan over high heat. Season potato with salt and pepper and place half in pan, distributing it evenly to form a large circle. Press t down with the back of a spatula. Cook for 2 minutes, then turn down the heat to medium and cook for a further 3 minutes.

4) Place a plate upside down on top of the potato and carefully flip the frying pan so that the fried side of the rosti is facing upwards on the plate. Gently slide back into the pan and continue cooking for another 4-5 minutes, turning up the heat for the last minute or so to crisp up the base. Remove from pan. Repeat with remaining potato.

*Notes: You can add on whatever other ingredients you want! I recommend onions and mushrooms. They probably go well with poached eggs and other sautéed vegetables as well.

6. Baked Patatas Bravas with Egg

Inspired after having it at Como Taperia :’-) Make sure to watch the eggs!

7. Chana Masala

Seriously, the secret to good vegetarian food is the spices!! Great with naan.

8. Zucchini Loaf

Zucchini again?? Yes, I somehow managed to procure a hugeass zucchini. Story for another day. Basically kind of like a carrot cake situation but moister because zucchinis have higher water content.

(Source: Epicurious)

9. Burst Cherry Tomato Pasta

Super easy, tasty and fast dinner to whip up (without even having to crack open a jar of pasta sauce!)

10. Crispy Black Bean Tacos with Avocado and Feta

Another really fast, easy and satisfying meal to make. Especially if you have a masher. I use a fork :’’-)

11. Grilled Cheese Sourdough with Caramelised Onions and Scrambled Eggs

I had a phase (during finals) where I was basically exhausting all the possible permutations and combinations of meals you could make from sourdough, cheese and eggs. It was kind of a eureka moment when I thought of adding caramelised onions into your classic grilled cheese sandwich.

For 1 serving

Prep time: 10 mins

Cook time: 35 mins

Ingredients:

1 small onion, or half if large (chopped)

1 tablespoon unsalted butter (softened)

1/2 teaspoon sugar

1 teaspoon sherry vinegar (I used apple cider vinegar)

2 slices of sourdough (or any other bread of choice)

2 slices of cheddar (I mixed in some shredded parmesan as well)

1 large egg

Salt and pepper

Method:

1) Heat half tablespoon of unsalted butter in a large pan over medium heat. When butter is melted, add onions in and cook, stirring occasionally, until dark brown and caramelized, about 15 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl.

2) Butter 1 side of each bread slice. Lay 1 slice butter-side down onto pan on medium heat. Top with 1 slices of cheddar, parmesan, a dollop of the onions and 1 more slice of cheddar. Top with another slice of bread, butter-side up.

3) Cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half.

4) Crack egg into a medium bowl. Add salt and pepper. Whip eggs until completely homogenous and pale yellow in colour, about 30 seconds. Heat butter on pan over medium-low heat. (Can skip this step if your pan is non-stick) Add eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a spatula and broad sweeping motions, push eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across skillet until fluffy and barely set, about 2 minutes; they should still look runny on top. Sprinkle with more pepper if desired. Serve immediately with grilled cheese sandwich.

(Source: Bon Appetit)

12. Spicy Kimchi Tofu Stew

A winter essential. Really comforting to have with rice.

13. Crispy Maple-Soy Glazed Tofu with Soba & Kimchi

A product of making do with whatever I had in the kitchen. Followed this recipe for the crispy maple-soy glazed tofu. Served it with chilled soba and kimchi straight from the fridge, topped with chopped green onions. Flavours actually went really well together.

14. Pumpkin Soup with Cheesy Garlic Bread

A fall essential. Made the cheesy garlic bread from scratch with sourdough, olive oil, minced garlic, green onions and shredded parmesan cheese.

15. Cream of Mushroom Soup with Cheesy Garlic Bread

It was a phase of soup + cheesy garlic bread. I can’t find the recipe I used though... But here’s Bon Appetit’s recipe.

16. Barlett Pear and Goat Cheese Toast

With some chopped roasted almonds and a drizzle of maple syrup, it’s a taste bomb.

17. Cheese-Stuffed Bell Peppers

Great finger food for a party!

18. Baked Eggs with Mushrooms, Cherry tomatoes and Spinach + Toast

Zero cooking needed. Just chop up the ingredients and stick them in the oven (together with some slices of bread for maximum efficiency). Great for lazy dinners or a late night snack.

(Source: Bon Appetit)

19. Pumpkin Loaf with Salted Maple Butter

Loaves are my favourite thing to bake now. I love the flavours in this one - it has fresh ginger!! There’s also very little effort required for maximal output. I can have them for breakfast, snacks and dessert. And they freeze well so future you will thank you too.

#gabcooks #personal #bon appetit #vegetarian #reducetarian #healthy #recipes #cooking #testkitchen

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myfunweightloss · 5 years

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These cheesy spicy Mexican stuffed bell peppers come together in only 20 minutes for a low-carb, gluten-free and totally delicious weeknight meal.

PIN THIS RECIPE

Welcome! If you’re new here you may want to sign up for my email list or follow me on instagram to keep up with the latest posts.

I originally shared this recipe on January 15th, 2016. I have updated some of the text today. This post contains affiliate links.

Why I Came Up with This Mexican Stuffed Pepper Recipe

Did I tell you that I am going to Mexico next month? The whole fam dam is jetting off for a week and I am trying to not get too excited too soon. I may or may not have been spending many minutes hours on Zappos mooning over breezy white cover ups and braided teal leather flip-flops. I may or may not have received these items on my doorstep yesterday afternoon and stripped down in the kitchen to try them on as soon as they came.

And I totally didn’t buy a brand new new suitcase either.

Help me. My name is Katie and I am addicted to Zappos. One day shipping! Free returns! How can you not love free returns?

When the boxes arrived, the girls were almost as excited as me. They helped me unload the new suitcase which came in a comically huge box. The girls quickly forgot all about the stuff I was un-packing (and barely noticed that I was in the kitchen in a state of undress) and proceeded to turn the box into a giggle fest filled game of hilarity. I am not sure what the premise was. I think it involved them being store owners. Didn’t they know brick and mortar is dead and Zappos is where it’s at? Sorry. Not Sorry.

Also in preparation for our trip and wearing not much more than a bikini, said breezy white cover-up and teal flip flops, I am amping up my workouts. Jase is too. (Back to back classes this morning for me and way more cardio for him) and we’ve been avoiding the evening snack fest. I’m not dieting or anything like that, since as a chronic dieter turned intuitive eater, I know that doesn’t work for me. But I am reigning it in to drop a couple holiday lbs before we go. Hopefully this strategy won’t backfire.

Basically, I’ve been steering away from excessive amounts of carby stuff at dinner (sorry rice and chicken casserole you have to wait a little longer.) I’ve been bulking up on mega veggies and lean protein and filling but homey recipes like Keto Chicken Soup. I’ve been having a slice of whole-grain toast with my egg in the morning. Eating off a small plate. All that good stuff. Nothings off limits, I’m just giving everything the “do I really want to eat this?” test before I go for it.

Do I really want to eat these Mexican Stuffed Peppers? Yes, yes I do. And they fit perfectly with this plan. They are awesome since they are low-carb, veggie forward and totally yum. And there is melted cheese so the world can continue to spin. I certainly don’t feel deprived in any way shape or form. And they have a decidedly Mexican flair that puts me in the mood for flip flops!

While I am obsessing about our Mexican trip and all things Mexican, I’ve gotta try this yummy Homemade Taco Sauce by Veggie Balance. And I will most certainly be making this low carb Mexican Chicken Salad in lettuce cups for lunches as much as humanly possible. And for snacks it’s obvi all about the guacamole with raw veggies!

How to make Low Carb Mexican Stuffed Peppers

How to Cut the Peppers

Cut the bell peppers in half right through the stem. This will give you two even sides that lay flat. They’re perfect for filling! Next using a kitchen spoon and pairing knife, scoop out the core, seeds and ribs from the inside of the pepper. Leave the stem intact though so the filling won’t fall out the sides!

Ready in only 20 minutes

It’s not magic, I just used the microwave! Take the peppers halves and set them in a microwave safe baking dish. Place them cut side down so they cook evenly. Add some water so they will steam.

To microwave veggies and trap the steam use plastic wrap, but make sure to put a layer of parchment (or wax paper works in a pinch) over the food so the plastic doesn’t touch the food.

Microwave the peppers until they’re tender. Note the times in this recipe are based on a 1200 watt microwave, so you’ll need to adjust depending on the model you have. This gives them a head start. That way, they will already be cooked when you fill them and top them with cheese they only need another minute or so to melt the cheese. I don’t know if you’ve ever had a stuffed pepper and wondered why the pepper was undercooked, but the reason is that they probably skipped this step of pre-cooking the pepper!

Make the Filling on the Stovetop

The filling for these low-carb Mexican stuffed peppers is made with ground beef, in a style that resembles taco meat. To cook it, just heat some oil in a large heavy skillet and add the beef. Break it up in the skillet as it browns the same way you would for chili or bolognese pasta sauce.

Next, add in onions for flavor and finely chopped mushrooms to add more bulk to the servings but very little calories or carbs.

Once the veggies are softened, add in the spices to bloom them in the hot pan. They’ll smell amazing!!

Then just add tomato puree to make them saucy!

Stuff the Peppers

Once the peppers are soft, and the filling is cooked, you’re ready to assemble the Low Carb Mexican Peppers.

First, carefully remove the plastic from the dish of peppers. There will be steam trapped inside, and it’s easy to get burned by it. Then tilt the water out of the pepper dish, and flip them cut side up.

Spoon the beef mixture into the peppers, dividing evenly.

Top with cheddar cheese. I like to use sharp cheddar cheese because it has the strongest cheesy flavor, so you get the most cheesy flavor per serving!

Cook the Stuffed Peppers

Now it’s time to cook the Low Carb Mexican Stuffed Peppers. So, without covering them again (which would stick to the cheese) pop the dish back into the microwave and microwave them until they are nice and soft and the cheese is completely melted. This takes about two or three minutes!

Note, they’ll be really hot when they come out of the microwave, so let them sit for a moment so you don’t burn your mouth. (You can browse on Zappos while you wait. I won’t judge.)

What to serve with Mexican Stuffed Peppers

For a low carb meal, I like to serve these Mexican Stuffed Peppers with a giant spinach salad with bacon and scallions.

For meals where carbs aren’t too much of a concern, this skillet Mexican street corn is super yummy and really fast to prepare. Or I might like to make this Mexican Bean Salad with creamy avocado dressing.

Probably the easiest thing would be to make a simple classic coleslaw or cucumber salad to serve with these stuffed peppers.

How To Reheat Stuffed Peppers

To reheat the leftover stuffed peppers place them on a microwave safe plate and reheat for about 2 minutes. They should be steaming hot and make sure they are hot all the way through by testing with a thermometer.

To reheat them in the oven place them in an ovenproof baking dish and bake loosely covered with foil for about 20 minutes at 350 degrees. They should be steaming hot.

PIN THIS RECIPE

Thank you for reading. If you’re new here you may want to sign up for my email list or follow me on instagram to keep up with the latest posts. If you make this recipe, please come back and let me know by leaving a rating and review.

low carb mexican stuffed peppers

★★★★★ 5 from 4 reviews

Author: Katie Webster

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6 servings

Category: entree

Method: stovetop

Cuisine: Mexican

Description

These cheesy spicy Mexican stuffed bell peppers come together in only 20 minutes for a low-carb, gluten-free and totally delicious weeknight meal.

Ingredients

3 large bell peppers, cut in half lengthwise and cored

2 teaspoons coconut oil or avocado oil

1 pound grass fed beef

1 cup chopped red onion

1 cup chopped white or crimini mushrooms

1 tablespoon ground cumin

1 tablespoon chili powder

½ teaspoon ground chipotle chili

½ teaspoon salt

¼ teaspoon cinnamon

½ cup canned tomato puree

4 ounces shredded sharp cheddar cheese

chopped fresh cilantro leaves for garnish, optional

Instructions

Place the peppers, cut side down in a microwave safe baking dish. Add 1 cup water to the baking dish. Cover with a layer of parchment or wax paper. Cover with plastic wrap. Microwave on high until the peppers are just starting to soften, 4 to 5 minutes. Carefully remove cover, drain off water and turn the peppers cut-side up in the baking dish.

Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, crumbling with a wooden spoon until the meat is browned, about 5 minutes. Add onion and mushrooms and cook, stirring often, until the mixture is browning along the edge of the pan and the vegetables are softened, 4 to 6 minutes. Stir in cumin, chili powder, chipotle, salt and cinnamon and cook until fragrant, about 30 seconds. Remove from heat and stir in tomato puree.

Fill the peppers with the meat mixture (about ½ cup per pepper half). Top with cheese, dividing evenly. Microwave the peppers in the baking dish, uncovered until the cheese is melted and the peppers are tender, 2 to 3 minutes. Serve warm with cilantro on top if desired.

Notes

Microwave Tip: This recipe was tested in a 1200 watt microwave. Adjust cooking times depending on your microwave oven.

Once the peppers have been steamed, carefully remove the plastic from the dish of peppers. There will be steam trapped inside, and it’s easy to get burned by it.

Nutrition

Serving Size: 1 stuffed pepper half

Calories: 247

Sodium: 402

Fat: 15

Saturated Fat: 8

Carbohydrates: 9

Fiber: 4

Protein: 22

Keywords: low carb,stuffed peppers,keto,high protein,beef recipe

Did you make this recipe?

Tag @healthyseasonal on Instagram and hashtag it #healthyseasonal

YOU MAY ALSO LOVE THESE RECIPES

20 Minute Low Carb Turkey and Peppers

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Mexican Four Bean Salad

from https://www.healthyseasonalrecipes.com/low-carb-mexican-stuffed-peppers/

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turkeyfeet8-blog · 5 years

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Reader Food Diary: Jennifer & Family’s Success Story

Welcome to our 2019 Reader Diary series where we are going to be sharing success stories + what people ate for a week! We are still accepting entries, and those who are featured will receive $50 in groceries from Thrive Market, 2 of my cookbooks, and a free Prepear meal planning program membership for a year. Get all the details (and share your entry with us!) on this page.

Hello! We are the Brees Bunch, and we live in Southern California. We have three children ages 17, 15, and 9. Both my husband and I work full time, but with opposite schedules. He’s a professional musician, and I’m an instructional coach. We have a lot of food concerns in our family, so we’ve been slowly introducing real food since January 2017, but really started committing to it in September of that year when our daughter was diagnosed with ADD.

My husband has Type 2 Diabetes and needs to eat lower-carb. He detests any type of seafood. My 17-year-old is a vegetarian but will eat fish occasionally. She has also been diagnosed with depression and anxiety. She has relied on heavily processed meat replacements instead of making vegetarian meals. My 9-year-old has severe ADD and functions better eating lots of healthy proteins and eliminating processed or sugary foods. My 15-year-old son has grown a foot this last year and is constantly hungry and usually turns to junk food to satisfy his hunger. And then there’s me—I’ve suffered from severe migraines for years and am always exhausted. Plus, I need to lose a significant amount of weight.

Photo Credit: Sarah Tolson

We knew what was best for our family but felt that our tight food budget and busy schedules prevented us from doing that. However, there was a point last year when we realized how much we were relying on processed food or take out for the majority of our meals. Not only were we spending way too much money, we just didn’t feel well. Our house felt tense all the time.

Success Story

One evening, as I went up to bed feeling sad and frustrated, I made the decision to commit to purchasing and preparing food that was beneficial, not harmful. I began looking for ways to do that and still stay within a strict budget. I came across the 100 Days of Real Food site and began to read and implement great ideas, like using only whole wheat products and adding fruit and veggies to every meal. I’m also a big believer in making food ahead of time and doubling recipes to have food to freeze. It was a bit slow at the beginning, and some of my family members resisted. But the benefits have been awesome.

So far…

I have lost 25 pounds from May – September 2017 (and an additional 15 lbs January 2018 to now!) and my migraines have diminished greatly!

My youngest daughter with ADD has shown increased attention after we transitioned to whole foods and cooking at home.

My husband has been able to maintain healthy blood sugar levels consistently for his diabetes.

My vegetarian daughter is able to find ways to make real food instead of always purchasing packaged, processed vegetarian items.

And, my son is able to satisfy his hunger by making snacks out of real food.

How We’ve Done It (so far)

We signed up for a CSA (Community Supported Agriculture) box through a local farm and shop at Costco once a month for our bulk purchases. We also purchase a large box once a month from Butcher Box, which provides meat that is humanely raised without antibiotics or hormones. Then, we plan weekly meals together as a family. I ask for suggestions for dinners and breakfasts.

Our children are responsible for packing their own lunches. It used to be extremely difficult to plan lunches, since all 3 kids like different things. I decided to give each child a weekly set amount of money to purchase lunch foods—this would include an entrée, fruit, veggies, and a snack.

We shop as a family once a week, and it has been awesome to have the kids plan, budget, and shop for their lunches. It gives them more freedom and they like trying new things. Plus, they are much more likely to eat the food they’ve chosen because it was their decision. In addition, they can use anything from the freezer or fridge if they get tired of the same lunch foods for the week. Sometimes, they will plan together and share foods.

All 3 children help my husband, and I make meals at home, and our oldest usually cooks for the family at least once a week. Our meals are usually meat or protein-based, but we have side dishes that are hearty so that our vegetarian feels satisfied. We try to plan at least one vegetarian meal each week. In January 2019, we determined as a family that our next step on our real food journey would be to eliminate any added sugar for 40 days to see if we felt any better. We decided we could use small amounts of raw organic honey or pure maple syrup if needed.

We don’t have a lot of snack food—we usually have leftover breakfast items, homemade trail mix, fresh fruit, and nut butter, or hard-boiled eggs and veggies. For treats, since we’re eliminating added sugar, we splurged on Lara bars and fruit cups (in 100% fruit juice), just for this month.

We’ve cut out buying juices and sodas over the past year, so our beverages are very simple. I drink black coffee in the morning and peppermint tea later in the day. My husband occasionally has black coffee in the morning and black unsweetened iced tea in the afternoon. Our kids usually have water or unsweetened sparkling water with dinner.

For breakfast, 2 out of the 3 will drink organic whole milk, and the other will have organic unsweetened almond milk. We recently invested in glass reusable water bottles to encourage the kids to take a water bottle to school and hydrate! I had to have a chat with my 9-year-old when I kept noticing an empty juice box in her lunchbox. One of her friends was sharing her juice with my daughter every day. We had a great conversation, and my daughter shared she wanted something more than water with her lunch. She decided that a peach herbal unsweetened iced tea or sparkling water would meet her needs.

Our food diary is mainly what I ate throughout the week, but includes at least one lunch from each child, so you can see the variety and the choices they made.

Our Food Diary

Day 1

Breakfast: Chile relleno casserole, roasted potatoes and peppers, fresh fruit. Lunch: Tomato basil soup, grilled cheese sandwiches on sourdough bread. This is a typical meal after grocery-shopping. We usually try to have something simple since we shop after church and everyone is ready to eat by the time we get home. I freeze individual soup portions for lunches or snacks at a later time. Dinner: Beef taco bowls: grass-fed beef, organic black beans, roasted street corn, sautéed peppers and onions, organic romaine lettuce, sliced avocado, sour cream, salsa. Taco bowls are great for our family since everyone can customize them to fit their needs.

Day 2

Breakfast: Broccoli-cheddar quinoa egg bites, grapefruit or mandarins. With our early mornings, breakfasts need to be ones that can be taken to go! Lunch: Homemade Protein Box: Almonds, cheese cubes, hard-boiled egg, fresh berries. During my work day, I don’t have time to eat a whole lunch so I usually pack snack-type foods that are easy to eat on the go. Dinner: Pork chops with basil cream sauce, smashed potatoes, roasted broccoli. My daughter added Parmesan cheese to the broccoli. Treat: Lara bars and mint tea. This was the first day of cutting out added sugar, so I planned ahead to have something tasty and simple as a treat.

Day 3

Breakfast: Peanut butter oatmeal: rolled oats with natural peanut butter added while cooking, plus a drizzle of pure maple syrup, topped with apple slices (this is one of my kiddos’ favorite meals). Lunch: Homemade bento box: rice, egg sushi, sautéed spinach and garlic, quick pickled cucumber and cabbage, mixed veggies (this was the lunch my 17-year old packed today) Dinner: Spicy salmon cakes with homemade tartar sauce, garlic-herb roasted potatoes, roasted asparagus, and broccoli. My youngest is still not a fan of asparagus so the broccoli was for her. However, she knows that she still needs to try items she doesn’t like, even if it’s just a bite. Treat: Homemade hot cocoa sweetened with maple syrup and fresh whipped cream, homemade triple coconut cookies. It was a cold, rainy day and we were all wanting some hot chocolate. While making dinner, I made hot chocolate with dark cocoa powder, organic whole milk, vanilla, cinnamon, and maple syrup. I used organic heavy cream and some maple syrup to make fresh whipped cream. I also made triple coconut cookies with unsweetened coconut, coconut flour, and coconut oil. They were super crumbly but tasted delicious!

Day 4

Breakfast: Rustic skillet with leftover garlic-herb potatoes, scrambled eggs, sautéed spinach, and cheddar cheese. When I make roasted veggies and potatoes for a meal the night before, I try to make extra so I can make a skillet meal for breakfast. My family gobbled up all the roasted veggies so I added some spinach this time. I made breakfast and then went upstairs to finish getting ready. I came back downstairs to take a picture, and the food was gone! Lunch: Eat out with colleagues at Panera Bread: Greek goddess salad, turkey BLT with avocado. I rarely get to have a long lunch or eat out during the work week, so this was a treat for me. One of my friends is vegan so our restaurant choices are limited. Panera is a great fit for all of us. Dinner: Whole-wheat pasta with homemade marinara sauce, Caesar salad with homemade dressing. My daughter made this meal, and the kids ate before I was able to get home from work so I didn’t get a picture of the meal. Snack: I was hungry after dinner so I had an apple from our CSA box and a square of Parmesan cheese. The kids had homemade trail mix.

Day 5

Breakfast: Homemade granola, organic plain Greek yogurt sweetened with maple syrup, topped with berries. Lunch: Whole wheat organic sandwich thins mini cheese pizzas, popcorn, sliced cucumbers, banana, and mandarin oranges. This was my youngest daughter’s lunch for the week. We use the sandwich thins to make mini pizzas since it’s less bread and they get nice and crispy. They’re good even cold from the lunchbox! Dinner: Organic teriyaki chicken over coconut rice, sautéed baby bok choy, and radishes. We received the bok choy and radishes from our CSA box. I’ve roasted radishes before but have never sautéed them. They paired nicely with the bok choy. I like the flavor and texture better sautéed rather than roasted. My vegetarian daughter had mushrooms and cashews instead of chicken.

Day 6

Breakfast: Breakfast bars: I used the leftover dough from the coconut cookies earlier in the week and added mashed banana, walnuts, and chia seeds. I pressed them in a pan and baked for 20 minutes. My kiddos had the option to top with organic Greek yogurt and berries or have a hard-boiled egg on the side. Lunch: Uncured roast beef sandwich with Havarti cheese, pesto, and pickles, on sourdough bread, side salad, kiwis, multigrain tortilla chips (this is my son’s choice for his lunches this week). Dinner: Breakfast for dinner: Green chili egg bake, green salad, bacon, sweet potato home fries. This egg bake is adapted from a diabetic cookbook. It makes a 9 x 13 size pan, and we cut it up and freeze individual portions. You can add any cheese or meat you’d like. We usually make it vegetarian, but we had family over for brunch recently and made a bacon, gruyere, and caramelized onion egg bake that tasted very close to the bacon and gruyere sous vide egg bites I sometimes splurge on at my favorite Starbucks.

Day 7

Breakfast: Leftover egg bake and fruit. Lunch: Snack box: cheese cube, seedless cucumber slices, hard-boiled egg, blueberries, kiwi slices, mandarin, cashews. Dinner: Split pea soup topped with ham, Cobb salad, cheesy biscuits made with almond flour for lower carbs. The soup is made with vegetable broth so it’s vegetarian and then we top it with ham for all the meat-eaters! I replace whole wheat flour with almond flour for the biscuits, and it holds together fairly well. If there are any leftover biscuits, I save them for breakfast or snacks.

Final Thoughts

Our journey is far from over, but I think we’ve made great progress over the last year. The next step is to add another vegetarian dinner to our weekly rotation and to plan meals more efficiently so that I can double, or triple, recipes and have much more variety in the freezer. I think my advice to any family who would like to eat real food is to tackle one small area and do it well, then move on to the next challenge. I think that every day we try something new and beneficial, we should be proud that we’re making growth toward health!

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

Source: https://www.100daysofrealfood.com/reader-diary-jennifer/

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laurenbaker553 · 6 years

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Barbecue Better for Labor Day

Labor Day marks the unofficial end of summer, when many of us enjoy a long weekend with friends and family and toast the season with a backyard barbecue. The traditional meat-heavy barbecue menu can be hazardous to your health, but it doesn’t have to be. Some of the most popular barbecue foods are well-known to increase the risk of type 2 diabetes (and a number of other diseases, too!), like steak, pork ribs, processed red meats (hot dogs), refined grains (traditional pasta salads, rolls, potato chips), and processed, added sugars (sodas, desserts). But we can help you make over your Labor Day celebration menu with healthy options for a feel better BBQ!

“Pulled” Mushrooms in Barbecue Sauce over Whole Roasted Sweet Potatoes with Pickled Onions and Peppers (Gluten-Free, Vegan)

Maybe you usually go for traditional fare like pulled barbecue pork on a roll, but now you want to do better for your body. Boston-area chef de cuisine Cassidy Salus (Steel and Rye, Prairie Fire) makes a meatless version of this dish using Maitake mushrooms, also known as Hen of the Woods: “They are a much more meaty mushroom because of their lower water content, and have much more flavor… Mushrooms sautéed and then braised in barbecue sauce are delicious.” And it’s true, nothing has more healthy umami than mushrooms! Mushrooms sautéed to tender and simmered in a simple, wholesome homemade barbecue sauce, and served over steaming-hot grilled sweet potatoes and topped with tangy, low-sugar low-salt pickled onions and peppers? Even better! Sweetness comes from nutrient-rich blackstrap molasses, which contains many nutrients, including potassium and iron. As a matter of fact, one serving of this meal gets you all the vitamin D you need for the whole week (over 1,000 times the recommended daily value). Skip your supplement! If you can’t find Maitakes then any mushrooms can be used in this recipe. The sauce and pickled onions can be made ahead of time.

Barbecue Sauce

1/2 cup apple cider vinegar

1/2 cup dark preferred ((though any will do))

1 can tomato paste

1/2 cup blackstrap molasses

2 tbsp Dijon mustard

2 tbsp coconut aminos ((you can also use low-sodium soy sauce))

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

Pulled Mushrooms

6 cups mushrooms, sliced very thin ((about 2 pounds) )

1 tsp olive oil

Whole Roasted Sweet Potatoes

6 sweet potatoes, about equal size, washed

Pickled Onions and Peppers

1 cup apple cider vinegar

1 tbsp honey ((or agave syrup, for vegan))

1/2 tsp salt

1 tsp black pepper

1 small red onion, sliced very thin

1/2 cup thinly sliced pepper of your choice

2 tbsp chopped fresh herbs, such as dill

Barbecue Sauce

Mix all ingredients together in a small saucepan, and bring to a boil. Reduce heat and simmer, stirring occasionally, for thirty minutes, until sauce is thickened. This will keep, covered in the refrigerator, for up to a week.

Pulled Mushrooms

You can use any mushrooms for this vegan recipe– Baby Bellas, Portobellas, or even button mushrooms will work fine. It may seem a large amount of mushrooms, but these cook way down.

Heat a large deep saucepan or saute pan and add oil.

When oil is very hot but not smoking, add mushrooms and turn heat to medium-low.

Sautee mushrooms, stirring frequently, until quite soft and browned, about ten minutes.

Add enough sauce to almost cover mushrooms, and reduce heat to simmer.

Simmer for about twenty minutes, until very soft and sauce is thickened.

Serve hot, over whole roasted sweet potatoes, with pickled onions and peppers on top.

Whole Roasted Sweet Potatoes

Aluminum foil

Wrap each potato in foil and place on a medium-hot grill or an oven at 400 degrees, and allow to cook for about thirty to forty minutes, until very soft.

Pickled Onions and Peppers

You can make this spicy, or not. For not spicy, use half of a bell pepper. For spicy, use a jalapeno pepper. For super-spicy, use a habanero pepper. For fresh spices, I usually use dill, but you can use cilantro, oregano, mint, or a combination.

Heat vinegar, honey, salt, and pepper in a small saucepan until simmering. Add sliced onion, peppers and herbs, and simmer for five minutes, until soft. Turn off heat. Let sit covered for at least an hour. These can be served right away, or placed in a covered container and stored in the refrigerator for up to a week.

Cajun Style Shrimp Broil Foil Packets (Gluten-Free, Vegan)

This is a really impressive-appearing and popular healthified barbecue meal that is actually really easy as well. The homemade Cajun seasoning is low sodium, and you will not miss the salt at all, it’s that flavorful. Corn on the cob is a whole grain you can feel good about, especially when paired with summer green beans, and steamed with fresh lemon. And of course, we’re not using sausage in this version. This steamed dish will be a stealth-health hit of your next backyard party!

Homemade Cajun Seasoning

2 tbsp paprika

2 tbsp garlic powder

1 tbsp onion powder

1 tbsp dried oregano

1 tsp cayenne powder

1 tsp black pepper

1 tsp red pepper flakes

1/2 tsp salt

Packets

4 large ears corn on the cob, cut into four rounds each ( (This is easy using a large, heavy chef’s knife. Or you can buy frozen ones already cut.))

4 cups green beans ((a little over a pound))

1 large lemon, cut into six wedges

24 very large shrimp, peeled, deveined ((About a pound and a half))

Homemade Cajun Seasoning

This will make extra, which I serve out in a little bowl with a small spoon so folks can add extra if they like the spice.

Mix all spices together in a small jar or other container and shake. This will keep for weeks.

Packets

I like to use peeled and deveined shrimp, because it’s less messy for guests.

A large roll of aluminum foil

Cut a piece of foil about a foot and a half long.

Place 3 corns, a handful of green beans, and four shrimp in the center of the foil, arranged in a sort of rectangular pile. Lightly squirt with a lemon wedge and then add the lemon wedge to the pile. Sprinkle with about a half teaspoon of Cajun seasoning, or more if desired. Fold edges over so liquid produced while cooking will not leak out, and top is covered.

Heat grill to high, and place packets directly onto grill.

Do not flip.

Cook for about fifteen minutes, until corn and shrimp are cooked.

Serve in packets, with plenty of napkins!

Red and Green Summer Salad

Grilled red peppers, red onions, and fresh tomatoes are tossed with leafy red lettuce, mint, and cucumber and sprinkled with toasted pistachios. This is a light, bright, fresh salad perfect for accompanying grilled food. Grilling red onion to a nice soft char tones down its strong flavor and brings out its natural sweetness.

Salad

1 red onion, cut into quarters

2 red peppers, sliced into quarters or sixths and seeded ((keeping pieces long so they won’t fall into the grill) )

Olive oil (for brushing or spraying)

1 cup tomatoes, sliced ((I like cherry tomatoes, but can use any ripe, red tomatoes))

6 cups red lettuce, washed well and torn into bite-size pieces ((or other leafy green lettuce) (about 5 ounces, or a large head of lettuce))

1 bunch fresh mint, washed well, stems removed, and chopped ((about a cup))

1 cucumber, peeled, chopped into small pieces

1/4 cup roasted unsalted pistachios

Dressing

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 finely chopped garlic clove

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp dried oregano

1/2 tsp red pepper flakes ((optional))

Salad

Heat grill to medium high.

Lightly brush or spray the peppers and red onions with olive oil.

Using tongs, set the onion quarters and red peppers slices cross-wise on the grill bars (so they don’t fall in. Another option is to use a grill pan, in which case you can chop the onion and red pepper as small as you like.)

Grill, flipping once, until well-browned or charred, per your preference.

Remove from heat and allow to cool.

Place all ingredients into a large attractive bowl and toss with dressing, below.

Sprinkle with pistachios.

Dressing

Mix all ingredients in a small bowl and toss with salad when ready.

https://ift.tt/2opZiP7

0 notes

evawilliams3741 · 6 years

Text

Barbecue Better for Labor Day

“Pulled” Mushrooms in Barbecue Sauce over Whole Roasted Sweet Potatoes with Pickled Onions and Peppers (Gluten-Free, Vegan)

Barbecue Sauce

1/2 cup apple cider vinegar

1/2 cup dark preferred ((though any will do))

1 can tomato paste

1/2 cup blackstrap molasses

2 tbsp Dijon mustard

2 tbsp coconut aminos ((you can also use low-sodium soy sauce))

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

Pulled Mushrooms

6 cups mushrooms, sliced very thin ((about 2 pounds) )

1 tsp olive oil

Whole Roasted Sweet Potatoes

6 sweet potatoes, about equal size, washed

Pickled Onions and Peppers

1 cup apple cider vinegar

1 tbsp honey ((or agave syrup, for vegan))

1/2 tsp salt

1 tsp black pepper

1 small red onion, sliced very thin

1/2 cup thinly sliced pepper of your choice

2 tbsp chopped fresh herbs, such as dill

Barbecue Sauce

Pulled Mushrooms

You can use any mushrooms for this vegan recipe– Baby Bellas, Portobellas, or even button mushrooms will work fine. It may seem a large amount of mushrooms, but these cook way down.

Heat a large deep saucepan or saute pan and add oil.

When oil is very hot but not smoking, add mushrooms and turn heat to medium-low.

Sautee mushrooms, stirring frequently, until quite soft and browned, about ten minutes.

Add enough sauce to almost cover mushrooms, and reduce heat to simmer.

Simmer for about twenty minutes, until very soft and sauce is thickened.

Serve hot, over whole roasted sweet potatoes, with pickled onions and peppers on top.

Whole Roasted Sweet Potatoes

Aluminum foil

Wrap each potato in foil and place on a medium-hot grill or an oven at 400 degrees, and allow to cook for about thirty to forty minutes, until very soft.

Pickled Onions and Peppers

Cajun Style Shrimp Broil Foil Packets (Gluten-Free, Vegan)

Homemade Cajun Seasoning

2 tbsp paprika

2 tbsp garlic powder

1 tbsp onion powder

1 tbsp dried oregano

1 tsp cayenne powder

1 tsp black pepper

1 tsp red pepper flakes

1/2 tsp salt

Packets

4 large ears corn on the cob, cut into four rounds each ( (This is easy using a large, heavy chef’s knife. Or you can buy frozen ones already cut.))

4 cups green beans ((a little over a pound))

1 large lemon, cut into six wedges

24 very large shrimp, peeled, deveined ((About a pound and a half))

Homemade Cajun Seasoning

This will make extra, which I serve out in a little bowl with a small spoon so folks can add extra if they like the spice.

Mix all spices together in a small jar or other container and shake. This will keep for weeks.

Packets

I like to use peeled and deveined shrimp, because it’s less messy for guests.

A large roll of aluminum foil

Cut a piece of foil about a foot and a half long.

Heat grill to high, and place packets directly onto grill.

Do not flip.

Cook for about fifteen minutes, until corn and shrimp are cooked.

Serve in packets, with plenty of napkins!

Red and Green Summer Salad

Salad

1 red onion, cut into quarters

2 red peppers, sliced into quarters or sixths and seeded ((keeping pieces long so they won’t fall into the grill) )

Olive oil (for brushing or spraying)

1 cup tomatoes, sliced ((I like cherry tomatoes, but can use any ripe, red tomatoes))

6 cups red lettuce, washed well and torn into bite-size pieces ((or other leafy green lettuce) (about 5 ounces, or a large head of lettuce))

1 bunch fresh mint, washed well, stems removed, and chopped ((about a cup))

1 cucumber, peeled, chopped into small pieces

1/4 cup roasted unsalted pistachios

Dressing

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 finely chopped garlic clove

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp dried oregano

1/2 tsp red pepper flakes ((optional))

Salad

Heat grill to medium high.

Lightly brush or spray the peppers and red onions with olive oil.

Grill, flipping once, until well-browned or charred, per your preference.

Remove from heat and allow to cool.

Place all ingredients into a large attractive bowl and toss with dressing, below.

Sprinkle with pistachios.

Dressing

Mix all ingredients in a small bowl and toss with salad when ready.

https://ift.tt/2opZiP7

0 notes

laurenjohnson437 · 6 years

Text

Barbecue Better for Labor Day

“Pulled” Mushrooms in Barbecue Sauce over Whole Roasted Sweet Potatoes with Pickled Onions and Peppers (Gluten-Free, Vegan)

Barbecue Sauce

1/2 cup apple cider vinegar

1/2 cup dark preferred ((though any will do))

1 can tomato paste

1/2 cup blackstrap molasses

2 tbsp Dijon mustard

2 tbsp coconut aminos ((you can also use low-sodium soy sauce))

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

Pulled Mushrooms

6 cups mushrooms, sliced very thin ((about 2 pounds) )

1 tsp olive oil

Whole Roasted Sweet Potatoes

6 sweet potatoes, about equal size, washed

Pickled Onions and Peppers

1 cup apple cider vinegar

1 tbsp honey ((or agave syrup, for vegan))

1/2 tsp salt

1 tsp black pepper

1 small red onion, sliced very thin

1/2 cup thinly sliced pepper of your choice

2 tbsp chopped fresh herbs, such as dill

Barbecue Sauce

Pulled Mushrooms

You can use any mushrooms for this vegan recipe– Baby Bellas, Portobellas, or even button mushrooms will work fine. It may seem a large amount of mushrooms, but these cook way down.

Heat a large deep saucepan or saute pan and add oil.

When oil is very hot but not smoking, add mushrooms and turn heat to medium-low.

Sautee mushrooms, stirring frequently, until quite soft and browned, about ten minutes.

Add enough sauce to almost cover mushrooms, and reduce heat to simmer.

Simmer for about twenty minutes, until very soft and sauce is thickened.

Serve hot, over whole roasted sweet potatoes, with pickled onions and peppers on top.

Whole Roasted Sweet Potatoes

Aluminum foil

Wrap each potato in foil and place on a medium-hot grill or an oven at 400 degrees, and allow to cook for about thirty to forty minutes, until very soft.

Pickled Onions and Peppers

Cajun Style Shrimp Broil Foil Packets (Gluten-Free, Vegan)

Homemade Cajun Seasoning

2 tbsp paprika

2 tbsp garlic powder

1 tbsp onion powder

1 tbsp dried oregano

1 tsp cayenne powder

1 tsp black pepper

1 tsp red pepper flakes

1/2 tsp salt

Packets

4 large ears corn on the cob, cut into four rounds each ( (This is easy using a large, heavy chef’s knife. Or you can buy frozen ones already cut.))

4 cups green beans ((a little over a pound))

1 large lemon, cut into six wedges

24 very large shrimp, peeled, deveined ((About a pound and a half))

Homemade Cajun Seasoning

This will make extra, which I serve out in a little bowl with a small spoon so folks can add extra if they like the spice.

Mix all spices together in a small jar or other container and shake. This will keep for weeks.

Packets

I like to use peeled and deveined shrimp, because it’s less messy for guests.

A large roll of aluminum foil

Cut a piece of foil about a foot and a half long.

Heat grill to high, and place packets directly onto grill.

Do not flip.

Cook for about fifteen minutes, until corn and shrimp are cooked.

Serve in packets, with plenty of napkins!

Red and Green Summer Salad

Salad

1 red onion, cut into quarters

2 red peppers, sliced into quarters or sixths and seeded ((keeping pieces long so they won’t fall into the grill) )

Olive oil (for brushing or spraying)

1 cup tomatoes, sliced ((I like cherry tomatoes, but can use any ripe, red tomatoes))

6 cups red lettuce, washed well and torn into bite-size pieces ((or other leafy green lettuce) (about 5 ounces, or a large head of lettuce))

1 bunch fresh mint, washed well, stems removed, and chopped ((about a cup))

1 cucumber, peeled, chopped into small pieces

1/4 cup roasted unsalted pistachios

Dressing

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 finely chopped garlic clove

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp dried oregano

1/2 tsp red pepper flakes ((optional))

Salad

Heat grill to medium high.

Lightly brush or spray the peppers and red onions with olive oil.

Grill, flipping once, until well-browned or charred, per your preference.

Remove from heat and allow to cool.

Place all ingredients into a large attractive bowl and toss with dressing, below.

Sprinkle with pistachios.

Dressing

Mix all ingredients in a small bowl and toss with salad when ready.

https://ift.tt/2opZiP7

0 notes

missguomeiyun · 4 years

Text

Homecookings [March ed.]

How was everyone’s March 2020??!

Here’s mine: Started off the month with staycation, which I didn’t get a lot done (nowhere close to what I had planned) but at the same time, I got quite a lot done. I’m referring to a newly self-taught skill, which is ink painting. I busted out my ink block FINALLY. Those ones where you gotta swirl & melt it in a water reservoir. It’s super old-school & it’s how oriental ink painting is supposed to be done (the liquid ink bottles are modern-style). The ink block has been around for so long; & for the longest time, I didn’t want to start using it bcos I didn’t wanna ruin it lol I wanted to “save” it. But you know what? LET’S GET IT!!!! Every day, I worked on a painting, & I actually ended up with 10 in total. It wasn’t as hard as I thought; I tried different styles, & after 10, I think I have a good grasp of the technique!

^ Just sharing one :)

I rarely talk about current events on this blog bcos it’s a place for me to document my food adventures as well as travel-related (but mostly food-related) topics, with the rare appearance of Kpop/Kdrama talk. But things have been CRAZY in Alberta! With the COVID-19 ‘formally’ entering the province early March, & ppl hoarding things, to school closures & online classes.. . now semi-lockdown, where only essential service is open, etc.. . The province has, is, & will be going through a lot of changes, as a whole.

To say the ‘official entry’ hasn’t impacted me/my life at all is a lie, however, the impact has been very minimal. Since starting mid-March, there has been daily updates regarding the cases by our Chief Medical Officer of Health, Dr. Hinshaw. *My personal view only* Everyone’s situation is different, & I fortunately, am able to keep my lifestyle pretty much the same at this point. I’m a pretty big home-body to begin with, & as much as I love seeing my friends, I don’t see them that often anyway due to shift work *shrugs* so in terms of the practice of social distancing to my social life, in all honesty, not much impact.

Well, what about my work?! Am I sent home to work???! No. Don’t wanna go into too much detail here, but I will share a little. As a medical laboratory technologist, PPE at work + hand-washing practice is “normal”, as in, there’s nothing to change about it. I may wash my hands more, but ppl that hang out with me know I sanitize/wash hands often anyway so. .. I’m still going to work as a regular full time, doing the things I do; we are an essential service & we gotta be open no matter what! The company has adopted some recommended guidelines put forth by Public Health, such as, “sick leaves” (+ follow up) have now expanded in definition, & staff gets mandatory temperature check at the entrance before we enter the facility. The biggest change at work has been the change in work volume - we are so used to busy, busy, busyyy & now it’s like “let me pick up the next phone call pls!”

Anyway, didn’t mean to start off with such a loooooong update ... Let’s start the real deal: homecookings this month!

Hmmm .. . what do you think I did with this?

^ KitKat-covered wafer rolls. I find milk chocolate reallllyyyy sweet so I melted some tiramisu KitKat with some brewed coffee (1. to de-sweeten, & 2. to make the mixture more runny). I crushed majority of the KitKat but I aimed to keep some wafers as large-ish pieces to fulfill texture-building. Then I poured the mixture on top, let cool, then cut into individual pieces.

^ I then up’ed my game, & nearly tripled the amount of coffee that I used the 1st time. The resulting melted KitKat + coffee mixture was very bitter - just the way I liked it. I didn’t use as much wafer rolls this time bcos I couldn’t; that’s all I had left in the house. But I had some chocolate mix left; thus I just scooped some over Oreo thins.

PS: Oreo thins wins!

PPS: For both experiments, I used half of the large KitKat bar! mmm.. coffee amount was pretty much YOLO-’d.

^ Kimchi + chicken mini tacos. Stir-fried up some chicken breast & cut up kimchi, & scooped on top of soft corn flour + wheat tortilla tacos. Added some mozza shreds & green onion after.

^ Another fusion soft taco, consisting of Costco fries & basa fish fillet that’s been cooked in pasta sauce. Decided to add some bacon ranch dressing as well. This was surprisingly a success! I’m not a huuuuge fan of fish, in general. I’ve never tried basa with tomato + herb pasta sauce. I was gonna eat the basa on its own like that, but then I thought, let’s fish taco-it! Got a nice crunch & softness of the basa in 1 bite :D

^ Beef + cabbage with flat rice vermicelli noodles. This is like my home-made bun bo hue but with a looooooot of cabbage bcos I love cabbage! I used the canned pho soup (diluted it with water), some fish sauce, & fire chicken sauce! Doesn’t look like much, but it was spicy!

^ baked salmon - used coarse sea salt, fresh ground black pepper, furikake, & white truffle olive oil. YUM!

^ another baked salmon. I know this probably sounds stupid, but I’m 100% transparent about it haha I have a foil sheet on my toaster oven tray, & I’m not a fan of changing it out every single time, so I’ve come to a consensus with myself that I’ll bake, but use some other dish as a vessel, instead of “baking” on a tray or pan. The last salmon, I used a white dish - it was SO hard to wash afterwards. So this time, I used one of these stainless steel dishes my mom has (& uses for steaming). It was less of a mess!

Anyway, what flavour is the salmon here? Salt, fresh ground pepper, garlic, & honey!

^ cheese tortellini with pan-seared chicken breast. I made the sauce using: milk, butter, salt, dried parsley, & 2 slices of Kraft mozza singles. Topped with more dried parsley & fresh ground black pepper. (Don’t worry! I had steamed broccoli on the side for my “greens” portion.)

^ Vegetarian bibimbap. The fried tofu was store-bought, but I cooked it in Korean soy sauce + sugar, so kind of like braised tofu. Mixed salad greens at the bottom, then rice, then the tofu; lastly, some sesame seeds + bibimbap paste.

^ Ramyeon with mixed greens + chicken breast. Gotta keep it healthy! haha you might find that this is weird - to put salad greens in soup. But let me tell you, use a small amount & try this the next time you buy these veggies. Like just try! If it fails & you don’t like it, you won’t waste too much of it. When you pour soup over it, the greens start to “cook” & decrease in size significantly. With these salad greens, this ‘sorta cooked but not cooked’ texture is another way I personally enjoy them.

A glass of milk.. . the base for dalgona “hot chocolate”. Do you think it worked or not?

I used 2 tbsp hot chocolate powder with 1.5 tbsp sugar & also 1.5 tbsp of warm water. I manually whisked for a loooooong time, but it didn’t really froth. It became more dense if anything. But anyhow, I ended up with a somewhat heavy product, but was able to *feel* there was some air in it. I went for it.. . scooped it on top of the milk.. . And.....

This happened! It did not build up on top, but settled nicely at the bottom lol. You try with hot chocolate powder & let me know if it worked for you or not! :P

^ Post-night shift brunch =] I try to eat somewhat cleaner when I’m on nights by doing less meat compared to my usual diet. I don’t know what it is. .. I just crave more vegetables + non-meats. So I made braised tofu (just soy sauce & sugar) & cabbage soup (seasoned with gochujang & salt, so it’s a little spicy). It looks really red but it’s actually very mild.

All in all, pls stay home if you can during this time. If the sacrifice isn’t done now, the result will be much more devastating later down the road.

Talk to you later~

#homemade #homecooking #cooking #food #healthy #eat healthy #stay safe

2 notes · View notes

richardgarciase23 · 6 years

Text

Barbecue Better for Labor Day

“Pulled” Mushrooms in Barbecue Sauce over Whole Roasted Sweet Potatoes with Pickled Onions and Peppers (Gluten-Free, Vegan)

Barbecue Sauce

1/2 cup apple cider vinegar

1/2 cup dark preferred ((though any will do))

1 can tomato paste

1/2 cup blackstrap molasses

2 tbsp Dijon mustard

2 tbsp coconut aminos ((you can also use low-sodium soy sauce))

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

Pulled Mushrooms

6 cups mushrooms, sliced very thin ((about 2 pounds) )

1 tsp olive oil

Whole Roasted Sweet Potatoes

6 sweet potatoes, about equal size, washed

Pickled Onions and Peppers

1 cup apple cider vinegar

1 tbsp honey ((or agave syrup, for vegan))

1/2 tsp salt

1 tsp black pepper

1 small red onion, sliced very thin

1/2 cup thinly sliced pepper of your choice

2 tbsp chopped fresh herbs, such as dill

Barbecue Sauce

Pulled Mushrooms

You can use any mushrooms for this vegan recipe– Baby Bellas, Portobellas, or even button mushrooms will work fine. It may seem a large amount of mushrooms, but these cook way down.

Heat a large deep saucepan or saute pan and add oil.

When oil is very hot but not smoking, add mushrooms and turn heat to medium-low.

Sautee mushrooms, stirring frequently, until quite soft and browned, about ten minutes.

Add enough sauce to almost cover mushrooms, and reduce heat to simmer.

Simmer for about twenty minutes, until very soft and sauce is thickened.

Serve hot, over whole roasted sweet potatoes, with pickled onions and peppers on top.

Whole Roasted Sweet Potatoes

Aluminum foil

Wrap each potato in foil and place on a medium-hot grill or an oven at 400 degrees, and allow to cook for about thirty to forty minutes, until very soft.

Pickled Onions and Peppers

Cajun Style Shrimp Broil Foil Packets (Gluten-Free, Vegan)

Homemade Cajun Seasoning

2 tbsp paprika

2 tbsp garlic powder

1 tbsp onion powder

1 tbsp dried oregano

1 tsp cayenne powder

1 tsp black pepper

1 tsp red pepper flakes

1/2 tsp salt

Packets

4 large ears corn on the cob, cut into four rounds each ( (This is easy using a large, heavy chef’s knife. Or you can buy frozen ones already cut.))

4 cups green beans ((a little over a pound))

1 large lemon, cut into six wedges

24 very large shrimp, peeled, deveined ((About a pound and a half))

Homemade Cajun Seasoning

This will make extra, which I serve out in a little bowl with a small spoon so folks can add extra if they like the spice.

Mix all spices together in a small jar or other container and shake. This will keep for weeks.

Packets

I like to use peeled and deveined shrimp, because it’s less messy for guests.

A large roll of aluminum foil

Cut a piece of foil about a foot and a half long.

Heat grill to high, and place packets directly onto grill.

Do not flip.

Cook for about fifteen minutes, until corn and shrimp are cooked.

Serve in packets, with plenty of napkins!

Red and Green Summer Salad

Salad

1 red onion, cut into quarters

2 red peppers, sliced into quarters or sixths and seeded ((keeping pieces long so they won’t fall into the grill) )

Olive oil (for brushing or spraying)

1 cup tomatoes, sliced ((I like cherry tomatoes, but can use any ripe, red tomatoes))

6 cups red lettuce, washed well and torn into bite-size pieces ((or other leafy green lettuce) (about 5 ounces, or a large head of lettuce))

1 bunch fresh mint, washed well, stems removed, and chopped ((about a cup))

1 cucumber, peeled, chopped into small pieces

1/4 cup roasted unsalted pistachios

Dressing

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 finely chopped garlic clove

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp dried oregano

1/2 tsp red pepper flakes ((optional))

Salad

Heat grill to medium high.

Lightly brush or spray the peppers and red onions with olive oil.

Grill, flipping once, until well-browned or charred, per your preference.

Remove from heat and allow to cool.

Place all ingredients into a large attractive bowl and toss with dressing, below.

Sprinkle with pistachios.

Dressing

Mix all ingredients in a small bowl and toss with salad when ready.

https://ift.tt/2opZiP7

0 notes

instantdeerlover · 4 years

Text

Where To Get Affordable Takeout In San Francisco added to Google Docs

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Maybe you’ve been trying to cut back on spending recently, or you’re just not in the mood to spend half a car payment’s worth on dinner tonight. Either way, you don’t have to settle for scrambling that three-month-old egg you found wedged in the back of your fridge and calling it a well-balanced meal. Fortunately, there are still lots of great options for affordable takeout and delivery in San Francisco and the East Bay. At these 23 spots, you can get lunch or dinner - all for less than $20.

All restaurants featured on The Infatuation are selected by our editorial team. Where To Get Affordable Takeout In San Francisco is presented by Uber Eats. In the midst of the coronavirus pandemic, supporting our local restaurant community has never been more important. Uber Eats customers can now give directly to the restaurants they love at checkout. 100% will go to the restaurant. Order now to support. See app for details.

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Featured In The Ultimate San Francisco Delivery & Takeout Guide See all our guides

San Francisco Lou's Cafe $ $ $ $ Sandwiches in Richmond $$$$ 5017 Geary Blvd Not

Rated

Yet

After finally paying off ten months of MUNI citations, we’re - how do we say this - learning to live frugally. But despite the hundreds of dollars that were just removed from our bank account, we can still enjoy one of the best sandwiches in the city. The subs at this family-run Richmond cafe cost around $10, and are made with everything from hot pastrami brisket to meatballs covered in house-made marinara. But we like the turkey cranberry - a hoagie that comes with a generous swath of their house-made garlic aioli. It’s $9.40, and deserves its own holiday. All three locations of Lou’s (they also have outposts on the Embarcadero and the Outer Sunset) are available for takeout and delivery.

Order delivery Saigon Sandwich $ $ $ $ Vietnamese in Tenderloin $$$$ 560 Larkin St. 8.3 /10

The Vietnamese banh mi spot is a Tenderloin institution. The French rolls are ridiculously soft, and the ones filled with sardines soaked in a spicy, rich tomato sauce should be on the shortlist of every self-respecting sandwich enthusiast. Especially since each sub costs $4, which is less than two hours of parking on Chestnut St. Maybe we should have led with that? Saigon Sandwich is cash-only and available for takeout. Call 415-474-5698 or pick-up in store.

Three Star Restaurant $$$$ 2515 Noriega St

Three Star Restaurant in the Outer Sunset makes our favorite bao in the city - both the barbecue pork bun, and the sweet, creamy egg custard bun are fantastic - and 90 cents each. And even if you’re this close to starting a shrinky dink shop on Etsy as a new source of income, stock your fridge with a few bags of them ($2.70 for three buns) to warm up later. And heads-up, this place is cash-only. Call 415-566-7177 to order ahead for pick-up.

The Italian Homemade Company $ $ $ $ Pasta , Italian in North Beach $$$$ 716 Columbus Ave 7.9 /10

You spent an ungodly amount of money to have your Nintendo Switch expedited so you can play Animal Crossing, but you’re craving pasta and don’t want to max out your credit line (again). Order from The Italian Homemade Company, our go-to spot for meaty bolognese. They’re selling it - and all of their pasta dishes - for around $13. You can also get fresh pasta and tubs of sauces to make at home ($10.50 for 16 ounces). They’re open at all of their locations (North Beach, Cow Hollow, Hayes Valley, Berkeley) for pick-up and delivery. Order online.

Order delivery Volcano Curry $$$$ 5454 Geary Blvd

This casual Japanese restaurant has everything from udon to potato croquette sandwiches - but you’re here for the curries. For $11, you’ll get a massive plate of white rice paired with a protein of your choice, like chicken katsu, onion-ginger pork, or fried oysters. You’ll also get an Olympic pool-sized container of their gravy-like curry sauce - a.k.a. exactly the kind of soul-saving food you want while mulling over deep quarantine questions: “Did I really need to order that hotel-quality bathrobe?” and “How would one break into the feet pictures business, hypothetically?” Volcano Curry is available for takeout and delivery. Call 415-752-7671 to order.

Perilla $$$$ 836 Irving St

If you like garlic noodles and have $12 to spare, then it’s time to order from Perilla. Even if you don’t like garlic noodles or have $12 to spare, then sell some non-essential belongings (perhaps the Nintendo Wii you bought on impulse?) because you need to order from here. This small Vietnamese restaurant in the Inner Sunset combines fresh, chewy egg noodles with a holy mixture of butter, garlic, and oyster sauce, and serves them with five-spice chicken, charbroiled pork chops, and deep-fried Imperial rolls. All three of Perilla’s locations (they’re also in Hayes Valley and Union Square) are available for takeout and delivery.

Panchita's Pupuseria Restaurant #2 $$$$ 3091 16th St

We always have a hard time choosing which type of pupusa to order from this Mission pupuseria, because all of the fillings are great. So allow us to make your decision easier - get a loroco, a revuelta, and one plain cheese, all for $11. Call 415-431-4232 to place an order.

The Yellow Submarine $$$$ 503 Irving St

This Inner Sunset sandwich shop has been around since the ’70s, and is where we go to get giant Boston-style hoagies. Specifically, a steak and cheese sub. Less of a submarine and more of a full-blown tank, this gigantic sandwich comes with shredded beef, grilled onions, bell peppers, and melted cheese on a freshly-baked sourdough roll. It’s $10.59 for a large, which is probably as close to larceny without, you know, breaking the law. Yellow Submarine is cash-only and open for takeout. Call 415-681-5652 to place an order.

Rooster & Rice $$$$ 4039 18th St

This casual Thai restaurant is easily one of the best lunch spots in the city. And that’s because, much like trying to cut your own bangs in quarantine, Rooster & Rice is laser-focused on one thing: making incredible khao mun gai. For $12, you’ll get a bowl loaded with poached white chicken, cucumbers, and cilantro, drizzled in a fresh chili-ginger sauce and served over jasmine rice, plus a little cup of chicken broth on the side. All five Rooster & Rice locations are available for takeout and delivery.

The Taco Shop at Underdogs $ $ $ $ Mexican in Sunset $$$$ 1824 Irving St Not

Rated

Yet

So, it happened. You accidentally spent a not-insignificant part of your paycheck on Cameos from Hairspray actress Nikki Blonsky. And while there’s no use beating yourself up about it now (mostly because Cameo doesn’t offer refunds), you can at least make sure your next meal won’t leave you overdrafted by placing an order at Underdogs. Nothing at this Inner Sunset spot costs more than $16, like the carne asada quesadillas, elotes con queso, and huge, Mission-style burritos. Call 415-566-8700 or order online.

El Metate $$$$ 2406 Bryant St

The burritos at this Mission taqueria are longer and thinner than most of the burritos in the city. But we’re not complaining as they’re exceptional. Order a grilled chicken or carnitas super burrito to-go. The meat is perfectly cooked every time, and they come with a generous heap of guacamole and sour cream. This is the Mission-style burrito of your dreams. Call 415-641-7209 to place an order.

Golden Boy Pizza $ $ $ $ Pizza in North Beach $$$$ 542 Green St 7.5 /10

We may not be able to see our friends, or say we have a cavity-free mouth (don’t ask), but at least we can order from Golden Boy Pizza. After a brief closure, the prodigal son of North Beach is now offering all of their signature Sicilian-style slices that are part doughy focaccia and part gooey cheese topped pepperoni, sausage, and clam and garlic sauce. These are some of the best pies in town, and at $4-ish a slice (or $50 for a sheet of 12), it’s also one of the best deals in the city. Call 415-982-9738 to order.

Order delivery Hetchy's Hots $$$$ 1077 Mission St

The Square Pie Guys have started making Nashville-style fried chicken sandwiches out of their SoMa pizza place. So if you’re craving crispy, juicy fried things (for us, that craving is all the time), order the Calabria sandwich ($14) from Hetchy’s Hots. It’s topped with pickles, peppers, and a lemon aioli we’d happily drink out of a glass. Order online for pick-up or delivery.

East Bay Cholita Linda $$$$ 4923 Telegraph Ave

We thought we’d use this time to pocket the money we’d usually spend on going out, but unfortunately, we can’t resist the pull of online shopping (we really needed all those tie-dye sweatshirts and handcrafted ceramic sets). In other words, our dinner budget may be overdrawn. Don’t resign yourself to throwing taco seasoning on top of a near-moldy tortilla and calling it dinner yet. Cholita Linda’s baja fish tacos are huge, filling, and will run you $3.50 each. But their lechon sandwich is Cholita’s dark horse - stuffed with juicy pulled pork, a thick slab of roasted sweet potato, and slathered in a house aioli. It’s $10.65 and a must-order every time. Call 510-594-7610 to place an order for pick-up, or use the apps for delivery.

Order delivery Geta Sushi $ $ $ $ Japanese , Sushi in Piedmont Avenue $$$$ 165 41st St Not

Rated

Yet

One of our favorite sushi spots in Oakland has always been a serious takeout operation, and they’re continuing to serve excellent sushi, karaage, and seaweed salad to-go for lunch (11-2pm) and dinner (5-8pm). And if you’re willing to go over your $20 budget, get the sashimi Chef’s Special - it’s 10 pieces for $23. Place an order by calling 510-653-4643.

Monster Pho $$$$ 3905 Broadway

We did the calculations, and according to our very accurate, very scientific formula, we found that having a massive bowl of Monster Pho’s beef pho is just as effective as therapy - and cheaper, too. So order one and contemplate what going through your ex’s Twitter likes really says about you over tender brisket and broth. Or order their chewy, sweet green pandan waffle topped with a big scoop of vanilla ice cream - we hear it can help analyze the subtext behind your ex’s tweet about “finally feeling free.” They’re open at both of their locations (Oakland and Emeryville) for pick-up and delivery.

Ba Lê $$$$ 812 Franklin St

This Vietnamese cafe in Oakland Chinatown is one of our go-to spots for flavorful, fresh grilled pork banh mi. And they’re still offering our favorite deal in town: four banh mi for the price of three ($15). We did the math (we know, it’s been a while, but we can still do it), and that means you’ll be left with extra cash for that electric head massager that’s been popping up on your Instagram feed for months. You win this round, targeted ads. Call 510-465-3522 to order.

Order delivery Beauty's Bagel Shop $ $ $ $ Bagels in Temescal $$$$ 3838 Telegraph Ave Not

Rated

Yet

If breakfast really is the most important meal of the day, then let us gently encourage you to put down that brown banana (please, just end its misery and throw it in the green bin already - or at least make it into banana bread), and order Beauty’s Montreal-style everything bagels - they’re chewy, crispy, and basically perfect. You can get half a dozen for $11.50, and an 8 oz. tub of cream cheese for $5.50. If you want a more complete breakfast spread, get a quarter-pound of lox for $11. Order online for pick-up on Saturdays.

High Peaks Kitchen $$$$ 5299 College Ave

Maybe you just ordered a large potted fern named Samantha to keep yourself company. Or you caved and bought a Le Creuset so your sourdough loaf might actually rise for once. First, congrats. And second, if you’re still trying to order some great takeout without having to dip into your 401k savings, order from High Peaks on College Ave. in Oakland. The chicken korma and curries are rich and packed with flavor, the garlic naan is fluffy, and we’d take a bath in their yellow daal if we could. Order online for pick-up or delivery.

Manpuku Sushi $$$$ 2977 College Ave

If you’re looking for a smarter way to spend $10, cancel your Tinder Plus subscription and get the dragon roll from Manpuku. It’s our favorite roll there, and comes stuffed with shrimp tempura and crab, and topped with avocado and super-soft unagi. Call 510-848-2536 to place an order for pick-up.

Aburaya $ $ $ $ Japanese in Downtown Oakland $$$$ 362 17th St Not

Rated

Yet

If you want to do one thing right today (besides recreating Girl with a Pearl Earring in your living room), order the fried chicken with the garlic miso dry seasoning from Aburaya. For $9, you get four big pieces, rice, cabbage, and miso ranch dressing. And because nothing beats fried things, throw in a side of tater tots for $5 - it comes topped with barbecue sauce, aioli, katsuo bushi, and nori.

Order delivery Tacos El Novillo $$$$ 1001 Fruitvale Ave

In our pre-quarantine days, Tacos El Novillo was the late-night spot for crispy carnitas burritos after a night of bar-hopping in Uptown Oakland on a First Friday. And since we can no longer spend those evenings counting quarters at Emporium before ending up at this Fruitvale truck at 2am, we’ll settle for picking up their huge $10 burrito and having it with a handle of tequila alone on the couch.

Al-Maida $$$$ 5650 Market St.

We always used to make time to grab lunch or dinner at Al-Maida, the excellent Pakistani restaurant inside a North Oakland corner store. Their vegetable samosas (two for $2.50) are perfectly crispy every time, and each fluffy garlic naan is bigger than your face (one order is $2, and comes with four naan). They also make some of the best palak paneer ($7.99) in the city. You’ll be planning your next takeout order before you pick-up this one.

Order delivery

via The Infatuation Feed https://www.theinfatuation.com/san-francisco/guides/where-to-get-affordable-takeout-in-san-francisco Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created May 21, 2020 at 04:42AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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hellyear86-blog · 5 years

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Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese

posted by Kalyn Denny on May 29, 2019

Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese is a perfect low-carb salad with interesting ingredients! I love arugula, and this salad has flavors I’d never get tired of! Use Salad Recipes to find more salads like this one.

Click to PIN Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese!

This Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese is a salad combination that I absolutely love. And we’re entering into the time of year when nothing seems better than a big salad for lunch or something cooked on the grill with a tasty side salad for dinner, and I couldn’t be happier about that! I love salads of every kind, something that’s probably obvious if you’ve followed my blog for a while.

And long-time readers might also have noticed my fondness for the peppery green called Arugula. I know some people aren’t really arugula fans, but I love the sharp spicy flavor and those little 5 oz. containers of arugula find their way into my grocery cart quite regularly. I’ve been making fun salad combinations with arugula since the very earliest days of my blog, and this salad with arugula, artichokes hearts, sweet mini peppers, and goat cheese was a recipe I first made in 2007!

The original version had photos that probably wouldn’t have enticed you try it even if you liked the ingredients, so today I’m so happy to be updating the photos for this salad. I might be pushing my luck a bit with a salad that has four distinctive ingredients like this, but I love every one of them! And if you like these ingredients I hope you’ll try this interesting arugula salad. Be generous with the goat cheese like we were when we took these new photos, and I bet you’ll love it!

Some Information About Arugula:

Many cuisines use the peppery greens called arugula, but did you know that it’s also called rocket, garden rocket, rocket salad, rugola, rucola and roquette? Arugula is easy to grow, and will self seed for years. It’s slightly peppery flavor combines well with things that are more smooth in flavor, like the goat cheese in this recipe. Arugula is most often used in salad, but it’s also often combined with pasta, used on pizza, or used to make pesto. Arugula is low in calories and one cup of arugula only has 1 carb! And it’s also high in vitamins A and C.

Steps for Making Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese:

Here is a summary of the steps for making this low-carb arugula salad; see the complete recipe below. Drain artichoke hearts in a colander placed in the sink. Then cut up artichokes and slice the mini-peppers into rings. Measure out the desired amount of goat cheese and crumble.

Whisk together ingredients to make the lemony dressing. If you use arugula in a plastic container it probably doesn’t need to be washed, but you can crisp the arugula in a salad spinner in very cold water if needed. Put arugula into a bowl big enough to hold the entire salad.

Add the artichoke hearts and peppers to the arugula and toss with desired amount of dressing. Then add the goat cheese and gently toss. (Save some peppers, artichokes and goat cheese to garnish the finished salad.)

Serve the salad right away and enjoy! If this makes more than you’ll eat at one time I would only toss the dressing with as much salad as you’ll be eating. Store the dressing and ingredients separately in the fridge to enjoy the leftovers another time.

Make it a Low-Carb Meal:

Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese would taste great with Grilled Chicken Breasts or Grilled Lamb Chops for a low-carb meal!

More Salads for Arugula Fans:

Arugula Salad with Feta and Fresh Tomato-Balsamic Vinaigrette ~ Kalyn’s Kitchen Super Fresh Zucchini and Arugula Salad ~ Fifteen Spatulas Kalyn’s Favorite Baby Arugula Salad with Lemon, Balsamic, Parmesan, and Pine Nuts ~ Kalyn’s Kitchen

Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese

Yield: 4 servings

Total Time: 20 minutes

Prep Time: 20 minutes

I’m crazy about this Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese, and this salad has flavors I’d never get tired of!

Ingredients:

Salad Ingredients:

small jar artichoke hearts (We used a 9.9 oz. jar. The artichoke hearts can be marinated or not, your choice.)

6 sweet mini peppers

4 oz. goat cheese (Use the goat cheese that comes in a log.)

5 oz. package baby arugula

Dressing Ingredients:

1 T fresh-squeezed lemon juice (see notes)

1 1/2 T white balsamic vinegar (or other mild white vinegar will work, but white balsamic vinegar has great flavor in this)

3 T extra-virgin olive oil

1 tsp. Dijon mustard

salt and fresh-ground black pepper to taste

Directions:

Drain the artichoke hearts into a colander placed in the sink and let them drain well. When they are well-drained, but up artichokes into halves or fourths, depending on how big they are.

Cut stems off the sweet mini-peppers and cut out the seeds with a small knife; then slice the mini-peppers into rings.

Measure out the desired amount of goat cheese and crumble the goat cheese. (Do this right when you take it out of the fridge for best results.)

Whisk together lemon juice, white balsamic vinegar, olive oil, Dijon, salt, and pepper to make the dressing.

If you use arugula that comes in a plastic container it probably doesn’t need to be washed, but you can wash it in a salad spinner if needed. If arugula seems even the slightest bit wilted, crisp the arugula in the salad spinner in very cold water. Spin dry.

When you start making the salad, save some peppers, artichokes and goat cheese to garnish the finished salad.

Put arugula into a bowl big enough to hold the entire salad. Add artichoke hearts and peppers to the arugula and toss with desired amount of dressing.

Then add the goat cheese and gently toss with the other ingredients.

Put salad into a serving bowl (or on individual plates if you prefer) and garnish with the reserved artichoke hearts, sliced mini-peppers, and goat cheese.

Serve salad right away.

If you’re not eating the salad all at once, I would only toss the dressing with as much salad as you’ll be eating. Store the dressing and ingredients separately in the fridge to enjoy the leftovers another time.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: This Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese is a perfect salad for any phase of the South Beach Diet or other low-carb diet plans. Goat cheese is a “limited” food for the South Beach Diet, so be sure your serving is one ounce or less if you’re following that plan.

Find More Recipes Like This One: Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information? If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

posted by Kalyn Denny on May 29, 2019

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Source: https://kalynskitchen.com/easy-south-beach-recipes-arugula-salad/

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

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benjamingarden · 5 years

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Why I Won't Be Meal Planning This Summer (A Simplified Alternative To Meal Planning)

I've been meal planning for years. As I've noted before, this is the technique that allowed us to pay off all of our non-essential debt (to clarify, not our mortgage - all credit card & auto debt). So why in the world would I throw caution to the wind this summer? Because I've figured out how to simplify meal time. Why summer specifically? Because that's when our garden is in abundance and I think it will be easier to give this a try. Let me explain. We eat pretty simply and rotate through the same 28 meal plans in the fall/winter and 25 meal plans in the spring/summer. Every year I've simplified our meals just a tad bit more. My goal is to spend less time cooking but still eat healthy.

Some of the changes I've made are:

Meal prep - make ahead or in some other way prep what I can.

Use the same two grains throughout the week (cook once, eat all week).

Soups can be made at the end of the week with leftover grain, veggie & protein leftovers

Keep greens growing in the garden for quick salads (lunch or dinner options)

Veggies are roasted, steamed, grilled, or served raw rather than making "veggie dishes" that require recipes. I prefer to eat veggies without anything else on them (sometimes a cilantro crema or a pesto sauce drizzled on top) and J has learned to appreciate them in this way as well (he prefers butter on his - butter on everything!).

Breakfasts are typically oats (me), toast (me) or eggs & potatoes (J).

Lunches are typically salad (me), soup, quesadillas, leftovers, or homemade flatbread pizza.

We don't really snack other than sometimes fruit after lunch or popcorn or popsicles after dinner occasionally.

I make bread weekly (if we want bread that week). Usually one loaf - we don't eat much bread anymore.

So, how does this lead to not meal planning? Veggies are the main portion of our lunches and dinners now. It was recommended by one of my husband's specialists that he begin eating plant-based. He immediately told me that will never happen, so instead we've compromised by him eating a larger portion of veggies and a smaller portion of meat and grains/potatoes. If you grow your own veggies or eat seasonally with veggies purchased from a local farmer or farmer's market, you know that they are just not all available every week. This makes planning that portion of your meals a little more difficult. So, why plan any of it?

My non-meal plan is this:

Oats + nuts/seeds + whatever fruit is in season = My Breakfast (or toast with nut butter + fruit, or a smoothie with frozen fruit & veg)

Eggs (which we have available all of the time) + Potatoes = J's Breakfast (or a toasted bagel)

Greens + Other Veggies As Available + Leftover Meat = Lunch (salad, quesadillas, tacos, rice bowls, or flatbread pizza) (or leftovers)

Large amount of whatever veggies are ready + small amount of protein (meat, fish, eggs, or beans) + small amount of grains/carb (bread, pasta, rice, tortilla or potatoes) = Dinner

I'll prepare whichever veggies are ready that day in the manner we want them at that time. I'll purchase enough protein each week to allow us 7 days worth (beans are easy to keep on hand and J usually eats chicken, pork chops, pork tenderloin, burger, or flank steak in the summer). Because we typically purchase our meat from local farmers, I'll purchase what they have available each Sunday and not worry about stocking up. J prefers marinated meat on the grill, which makes it super easy to throw together a plan the day before. I usually freeze the meat in the marinade on Sundays so I don't have to make marinades throughout the week. I always keep rice, pasta, tortilla shells, dried beans, & potatoes on hand so we'll already have what we need to complete each meal. If we want something different (pot sticker wrappers to make pot stickers, fresh pasta, or pierogies) then I'll buy or make it that week.

What About Grocery Shopping? My new grocery lists are comprised mostly of any staples that we run out of more than anything else. Our staples are listed below. My pantry staples:

Sugar/Sweetener (honey, maple syrup, dates, & a small amount of white sugar)

Dry Beans (Black, White & Pinto)

Brown Basmati Rice (our preferred brown rice)

Pasta (2 kinds)

Veggie Broth

Chicken Broth

Tortilla Shells

Nut Butter (peanut and a walnut-cashew blend)

Canned Tomatoes

Oats

Popcorn Kernels

Avocado Oil

Olive Oil

Sesame Oil

Vinegars (Apple Cider, Vinegar, Pomegranate, Balsamic)

Extracts (Vanilla, Lemon, Almond)

Coffee

Tea

My refrigerator staples:

Mustard (Dijon & Spicy Brown)

Mayo

Coconut Aminos

Sriracha

Worcestershire Sauce

Flax Seeds

Milk

1/2 & 1/2

Non-Dairy Creamer

Eggs (from the coop)

Butter

Cheese (Mozzarella & Cheddar)

Non-Dairy "Cheese" (Follow My Heart Pepperjack & Trader Joe's Shredded Mozzarella Blend)

My freezer staples:

Raw Walnuts & Cashews

Flours (White Bread, Almond & Einkorn)

Frozen Pizzas (our just-in-case go-to) (*side note: if you are looking for a good vegan/non-dairy pizza, Amy's Vegan Pizza is the best I've found.*)

Bananas (to add to smoothies)

Avocados (to add to smoothies or to make guacamole or veggie sushi with)

In The Garden:

Greens

Broccoli

Cauliflower

Cabbage

Tomatoes

Beans

Sugar Snaps

Peppers

Eggplant

Zucchini

Winter Squash

Asparagus

Cucumbers

Carrots

Herbs (cilantro, parsley, basil, tarragon, rosemary, dill, oregano, sage, mint & chives)

Blueberries

Blackberries

Apples

Pears

All-in-all, my hope is that we'll be able to take full advantage of the goodies in the garden and center our eating around that. It will (hopefully) also cut out any pre-planning or thoughts regarding meals, less time at the grocery store (I can stock up on staples once a month and the remainder comes from our garden and coop or from the farmer's market), and since the meals are simple, less time preparing them.

What about you? Have you tried a simplified way of eating rather than meal planning?

Why I Won't Be Meal Planning This Summer (A Simplified Alternative To Meal Planning) was originally posted by My Favorite Chicken Blogs(benjamingardening)

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