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#Roasting Juices
askwhatsforlunch · 5 months ago
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Lamb Tagine
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One of the reasons I love a good, generous, old-fashioned Sunday Roast, is that it means a variety of possibilities to cook the leftovers the following week! If your Sunday pièce de résistance was a leg of lamb, for instance; it only takes a few spices and a bunch of dried fruit to transform it into a moreish Lamb Tagine! It’s almost magical!
Ingredients (serves 2 to 4):
3 tablespoons olive oil
1 small onion
1 large garlic clove
2 teaspoons Ras-el-Hanout
1/2 teaspoon ground cinnamon
1/4 teaspoon Red Chili Flakes
1/3 cup almonds
1/3 cup soft dried apricots
4 soft dried figs
315 grams/ ounces leftover Herb Roast Lamb along with 1/4 cup of its Roasting Juices
3 cups water
a pinch of sea salt flakes and freshly cracked black pepper
1/4 cup demerara sugar
In a large Dutch oven, heat olive oil over medium-high heat.
Peel and finely chop onion and add to the Dutch oven. Cook, a couple of minutes until softened. Mince in garlic. Stir in Ras-el-Hanout, cinnamon and Red Chili Flakes, and fry, a couple of minutes more. Stir in almonds, dried apricots and dried figs, and coat well into the spices. 
Tear in decent-sized chunks of Roast Lamb, and fry, 1 minute. Stir in Roasting Juices and water, and bring to the boil.
Once boiling, cover with the lid, reduce heat to low, and simmer, one hour.
Remove the lid, and season, to taste, with sea salt flakes and black pepper. Stir in demerara sugar until dissolved.
Serve Lamb Tagine hot, with Lemon Semolina.
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svatur-nadir · 15 minutes ago
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About Loki Bullet Points & Headcanons
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▌ FACE CLAIM: Tom Hiddleston
▌NAME: Loki Laufeyson (alt. Friggason)
▌AGE: 1,056 in actual years, optically between 25-35 (verse dependent)
▌HEIGHT: 6'4"  193cm
▌SPECIES: Jotun (Frost Giant), Demigod
▌GENDER: Genderfluid though prefers the Male Gender
▌NATIONALITY: Jotun, Aesir (Asgardian)
▌BIRTHDAY:  December 17th 965 A.D.
▌SUN SIGN: Sagittarius
▌RESIDENCE: Terra / Midgard (Earth) currently living there
▌MARITAL STATUS: Determinant
▌ALIGNMENT: Neutral Evil
▌DRINK:  Water Mint Tea, Orange Juice, warm mead, sweet grape wine
▌FOOD: Roast Fish with Brown Butter (Bass, Trout), Fresh wholemeal bread with herb butter and vegetables, Grilled Boar meat, Tomato Bites Pastry
▌DAY OR NIGHT: Night
▌SNACKS: Grapes. Physalis, Dark Chocolate if he has the chance to eat it,  Persimmo, Pomegranate kernels
▌PET:  None
▌COLOR: Yellow Gold, Leafy Green, Prussian Blue, Ash Black
▌FLOWER: Deadly Nightshade, Blue anemones, Pinks
▌SEXUALITY: Bi/Pan, but doesn’t label himself as such (no preference)
▌BODY TYPE: Broad, slim, fit
▌EYE COLOR: pale emerald
▌HAIR COLOR: Raven Black
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sorrellsonthesquare · an hour ago
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Sunday Special: Prime Rib & French Cut Pork Chops. Open 11-2 pm on Sunday.
Sunday Special: Prime Rib & French Cut Pork Chops. Open 11-2 pm on Sunday.
It is time to treat yourself and your family on this beautiful Sunday.  Kids eat for only $2.99 today. Slow Roasted Prime Rib Tender prime rib in our special blend of seasonings and slow-roasted for hours. Sliced to order and served in its juices with a salad or coleslaw and 1 side. French Cut Pork Chops French Cut Bone-in pork chops lightly marinated in a brown sugar soy sauce & cooked to…
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greekcookingmadeeasy · 7 hours ago
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A Delightful Spring Dinner
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A Delightful Spring Dinner – Ena Goiteytiko Anoixiatiko Deipno BY: Greek Cooking Made Easy https://www.youtube.com/greekcookingmadeeasy Serves 4 persons When Spring is finally here, it is full with colors, flavors and scents. The sun is shining more hours and days are longer. That gives you a good mood and makes you feel happy to be alive. At this time of the year, I like to cook family dishes that are lighter, bright and exuberant in colors and with a variety of tastes. Also, a lot of vegetables and fruits are in abundance at this time of the year which makes it so easy to batch something up quickly without thinking too much! Therefore, I am sharing my delightful Spring Dinner that you can also prepare during Spring. It can be served as a family Sunday lunch, or if you celebrate something special or even just to celebrate this wonderful season!
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Introduction to my recipes: A. Greek Spinach Pie aka Spanakopita with homemade Phyllo pastry B. Eggplant Salad/Dip – Melitzanosalata C. Coleslaw Salad ala GCME D. White Asparagus with boiled Eggs and ham E. Fresh Strawberries
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INGREDIENTS: A. For the Spinach Pie aka Spanakopita with homemade Phyllo pastry: Ingredients for filling: 500 gr / 1 lb 2 oz Fresh Wild Spinach 3 Spring Onions Half bunch of fresh Mint Half bunch of fresh Parsley A bunch of Fresh Mint 150 gr / 5.5 oz Feta Cheese 100 gr / 3.5 oz Cottage Cheese or Anthotyro 100 gr / 3.5 oz Kefalotyri Cheese grated (altern: Pecorino) 2 tbsp. Olive Oil for sautéing Ground Salt and Pepper Ingredients for the homemade pastry dough: 250 gr / 9 oz /2 cups All-purpose Flour (or bread flour) ½ tsp. Salt 50 ml or 1/4 cup Olive Oil for making the dough and About 100 ml or 1/2 cup Olive Oil for sprinkling between the pastry sheets 120 ml or 1/2 cup Water
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B. Ingredients for the Melitzanosalata: 2 big Eggplants (Aubergines-about 500 gr / 1 lb 2 oz) 60 ml. or ¼ cup Extra Virgin Olive Oil Ground Salt and Pepper 1 small sweet Onion   1 small roasted Florina Sweet Pepper (optional) 1 small Garlic clove 2-3 tbsp. Lemon Juice   1 tsp. Vinegar (optional) 1 tbsp. Thyme   1/2 bunch fresh Parsley 1 Olive for decor 1 Tbsp. Mayonnaise (optional)
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C. Ingredients for the Coleslaw Salad: For the Salad: 200 gr. / 7 oz finely chopped or shredded Cabbage (white, Green or Purple, or a mix) 70 gr. / 2.5 oz finely grated Carrots (julienne) 100 gr. / 3.5 oz kernels of Sweet corn (from a can) For the dressing: 4-5 tbsp. homemade Mayonnaise either light or normal 2 tsp. Yellow Mustard 2 tbsp. Olive Oil 1 tbsp. Lemon juice Ground Salt and Black Pepper 2 tbsp. Water -if sauce is too thick
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D. Ingredients for the Asparagus with boiled eggs and ham: 400 gr. / 14 oz White Asparagus 100 gr. / 3.5 oz Ham (any good quality ham you like) 2 boiled Eggs (you could use leftovers from dyed Easter Eggs) Ground Salt and Pepper Paprika (optional) Optional: For the Hollandaise Sauce (I didn’t make it this time): 2 tbsp. Butter 1 Egg yolk ¼ lemon (for the juice) Salt and pepper
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E. Ingredients for the fresh Strawberries: 400 gr / 14 oz Fresh Strawberries, cleaned
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METHOD: A. To make the Spanakopita: Prepare the pastry first (very easy): Using a mixer with the hook attachment, pour in the olive oil. Then add the flour. Add also the water and salt and start beating them.
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Continue to find out how to prepare it by looking at my whole recipe HERE
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B. To make the Melitzanosalata: First you need to bake the eggplants. You can bake them whole, in the oven for 40'-50'.
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Continue to find out how to prepare it by looking at my recipe HERE
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C. To make the Coleslaw Salad ala GCME: Make the dressing: In a bowl, whisk together the mayonnaise, Olive oil, lemon juice & mustard (and water if it is too thick). Add salt and pepper, to taste.
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Continue by looking at my recipe HERE
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D. To make the white Asparagus: Peel the asparagus and wash them well. Cut off 2 cm from the bottom, then cut them in half, and boil them in plenty of salted water for about 15’-20’, depending on their thickness, until soft.
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Continue by looking at my recipe HERE
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E. Fresh Strawberries: If you want, you can use the strawberries to make a fresh, cool Strawberry Mousse.
Continue by looking at my recipe HERE
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Isn’t this a gorgeous spread?!! I hope I have provided you with some ideas for a wonderful Spring lunch or dinner. Enjoy it!!
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Ένα Γοητευτικό Ανοιξιάτικο Δείπνο BY: Greek Cooking Made Easy https://www.youtube.com/greekcookingmadeeasy Σερβίρει 4 άτομα Όταν η Άνοιξη είναι τελικά εδώ, είναι γεμάτη χρώματα, γεύσεις και αρώματα. Ο ήλιος λάμπει περισσότερες ώρες και οι μέρες είναι μεγαλύτερες. Αυτό μας δίνει καλή διάθεση και μας κάνει να νιώθουμε χαρούμενοι που είμαστε ζωντανοί. Αυτή την εποχή του χρόνου, μου αρέσει να μαγειρεύω οικογενειακά πιάτα που είναι ελαφρύτερα και πλούσια σε χρώματα και με ποικιλία γεύσεων. Επίσης, πολλά λαχανικά και φρούτα βρίσκονται σε αφθονία αυτή την εποχή, γεγονός που καθιστά τόσο εύκολο να φτιάξετε κάτι γρήγορα χωρίς να το σκεφτείτε πάρα πολύ!
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Έτσι λοιπόν μοιράζομαι μαζί σας το γοητευτικό Ανοιξιάτικο δείπνο μου που μπορείτε και εσείς να ετοιμάσετε την άνοιξη. Μπορεί να σερβιριστεί σαν οικογενειακό μεσημεριανό γεύμα την Κυριακή, ή αν γιορτάζετε κάτι ξεχωριστό ή ακόμα και για να γιορτάσετε αυτήν την υπέροχη εποχή του χρόνου!
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Παρουσίαση των συνταγών μου: A. Σπανακόπιτα με σπιτικό Φύλλο Β. Μελιτζανοσαλάτα C. Κόλσλοου αλά GCME Δ. Λευκά Σπαράγγια με βραστά αυγά και ζαμπόν Ε. Φρέσκιες φράουλες
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ΥΛΙΚΑ: Α. Υλικά Για τη Σπανακόπιτα με σπιτικό Φύλλο: Υλικά για τη γέμιση: 500 γρ / 1 lb 2 oz φρέσκο άγριο Σπανάκι 3 φρέσκα Κρεμμυδάκια Μισό ματσάκι φρέσκος Δυόσμος Μισό ματσάκι φρέσκος Μαϊντανός Ένα μάτσο φρέσκος Άνηθος 150 γρ / 5,5 oz Τυρί Φέτα 100 γρ / 3,5 oz Ανθότυρο 100 γρ / 3,5 oz Κεφαλοτύρι τριμμένο (εναλλακτικά: Πεκορίνο) 2 κ.σ. Ελαιόλαδο για το σοτάρισμα Φρεσκοτριμμένο Αλάτι και Πιπέρι Υλικά για τη σπιτική ζύμη: 250 γρ / 9 oz / 2 φλιτζάνια Αλεύρι για όλες τις χρήσεις (ή αλεύρι ψωμιού) ½ κ.γ. Αλάτι 50 ml ή 1/4 φλιτζ. Ελαιόλαδο για την ζύμη και Περίπου 100 ml ή 1/2 φλιτζάνι Ελαιόλαδο για το ράντισμα ανάμεσα στα φύλλα 120 ml ή 1/2 φλιτζάνι Νερό
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Β. Υλικά για τη Μελιτζανοσαλάτα: 2 μεγάλες μελιτζάνες (περίπου 500 γρ. / 1 lb 2 oz) 60 ml ή ¼ φλ. Εξτρα παρθένο ελαιόλαδο Φρεσκοτριμμένο Αλάτι και Πιπέρι 1 μικρό γλυκό κρεμμύδι 1 μικρή πιπεριά Φλωρίνης (προαιρετικό) 1 μικρή σκελίδα σκόρδο 2-3 κ.σ. Χυμός λεμονιού 1 κ.γ. Ξύδι (προαιρετικό) 1 κ.σ. Θυμάρι ½ ματσάκι φρέσκος ​​μαϊντανός 1 Ελιά για διακόσμηση 1 κ.σ. Μαγιονέζα (προαιρετικό)
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Γ. Υλικά για τη σαλάτα Coleslaw-Κόλσλοου: Για τη Σαλάτα: 200 γρ. / 7 oz ψιλοτριμμένο ή ψιλοκομμένο Λάχανο (λευκό, πράσινο ή μοβ ή μίγμα) 70 γρ. / 2,5 oz ψιλοκομμένα καρότα (κομμένα julienne) 100 γρ. / 3,5 oz γλυκό Καλαμπόκι (από κονσέρβα) Για τη σάλτσα: 4-5 κ.σ. σπιτική Μαγιονέζα με λίγα λιπαρά ή κανονική 2 κ.γ. Κίτρινη μουστάρδα 2 κ.σ. Ελαιόλαδο 1 κ.σ. Χυμός Λεμονιού Φρεσκοτριμμένο Αλάτι και μαύρο Πιπέρι 2 κ.σ. Νερό –αν η σάλτσα είναι πολύ πηχτή
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Δ. Υλικά για τα Λευκά σπαράγγια με βραστά αυγά και ζαμπόν: 400 γρ. / 14 oz Λευκά σπαράγγια 100 γρ. / 3,5 oz Ζαμπόν (οποιοδήποτε καλής ποιότητας ζαμπόν σας αρέσει) 2 βραστά αυγά (θα μπορούσατε να χρησιμοποιήσετε υπολείμματα από βαμμένα αυγά του Πάσχα) Πιπέρι και Αλάτι Πάπρικα (προαιρετικά) Προαιρετικό: Για τη σάλτσα Hollandaise (δεν την έκανα αυτή τη φορά): 2 κ.σ. Βούτυρο 1 κρόκος αυγού ¼ λεμονιού (χυμός) Αλατοπίπερο
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Ε. Υλικά για τις φρέσκιες φράουλες: 400 γρ. / 14 oz φρέσκες Φράουλες, καθαρισμένες και πλυμμένες
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ΜΕΘΟΔΟΣ: A. Για να φτιάξετε τη Σπανακόπιτα: Προετοιμάστε τη ζύμη (πολύ εύκολη): Χρησιμοποιώντας ένα μίξερ με το γάντζο (εξάρτημα), ρίξτε μέσα το ελαιόλαδο. Στη συνέχεια, προσθέστε το αλεύρι. Προσθέστε επίσης το νερό και το αλάτι και αρχίστε να τα χτυπάτε.
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Συνεχίστε και μάθετε πώς να ετοιμάσετε τη συνταγή μου κοιτάζοντας ΕΔΩ
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Β. Για να φτιάξετε τη Μελιτζανοσαλάτα: Πρώτα πρέπει να ψήσετε τις μελιτζάνες. Μπορείτε να τις ψήσετε ολόκληρες στο φούρνο για 40'-50'.
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Συνεχίστε να μάθετε πώς να την ετοιμάσετε κοιτάζοντας τη συνταγή μου ΕΔΩ
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Γ. Για να φτιάξετε το Coleslaw Salad ala GCME: Κάντε τη σάλτσα: Σε ένα μπολ, χτυπήστε μαζί τη μαγιονέζα, το ελαιόλαδο, το χυμό λεμονιού και τη μουστάρδα (και το νερό εάν είναι πολύ πηχτή). Πρόσθεσε αλάτι και φρεσκοτριμμένο πιπέρι.
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Συνεχίστε κοιτάζοντας τη συνταγή μου ΕΔΩ
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Δ. Για να φτιάξετε τα λευκά Σπαράγγια: Ξεφλουδίστε τα σπαράγγια και τα πλύνετε καλά. Κόψτε 2 cm από το κάτω μέρος και, στη συνέχεια, κόψτε τα στο μισό και βράστε τα σε άφθονο αλατισμένο νερό για περίπου 15'-20', ανάλογα με το πάχος τους, μέχρι να μαλακώσουν.
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Συνεχίστε κοιτάζοντας τη συνταγή μου ΕΔΩ
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Ε. Φρέσκιες Φράουλες: Αν θέλετε χρησιμοποιείστε τις φρέσκιες φράουλες για να φτιάξετε μια δροσερή Ανοιξιάτικη Μους.
Συνεχίστε κοιτάζοντας τη συνταγή μου ΕΔΩ
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Πώς σας φαίνεται το τραπέζι μου, δεν είναι υπέροχο?! Ελπίζω να σας έδωσα μερικές ιδέες για ένα υπέροχο, Ανοιξιάτικο μεσημεριανό γεύμα ή δείπνο. Καλή απόλαυση!!
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draco-at-dawn · 14 hours ago
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For Maia - A smutty Celeste/Rathi Tethers piece involving them having fun with magic in the bedroom... or maybe outside it. A surreptitious magehand teasing during dinner perhaps?
Under the Table 
Celeste squirms, steals a glance at Rathi, then pretends full interest in the meal set before her. It’s a decent meal, edible and filling, though lacking in flavor. It’s the best this small village has to offer, and anyway, Rathi isn’t too picky. 
Tyrael has complained at length and refused to eat everything save for the freshest bits of bread they were brought. He’ll be hungry later, and Rathi won’t hesitate to tell him ‘I told you so’ but anyway. Tyrael’s fussiness isn’t what has Rathi’s eyes. 
Celeste does. 
She’s squirming, a bit red-cheeked everytime she glances at Rathi from across the table, and her gaze skittering away again. If she’s trying to hide the new aspect of their relationship from the rest of the group, she’s doing a poor job of it, and Rathi can’t help being charmed by her timidity.
It kinds of makes her want to be a little naughty. 
You have a cantrip useful for this, my dear, Firenya whispers in her ear, smoky voice sending a little thrill down Rathi’s spine. I taught it to you earlier today.
Oh. 
Rathi hides her smirk behind a long gulp of the warm ale. Tempest is being loud beside her, gesturing with both hands, flicking meat juice in all directions as she loudly regales the table with some adventure. Nym is rapt; Easton hides behind a book. 
Tyrael looks like he wants to escape. Dakota looks like he’s considering sneaking away from the table. 
Celeste looks at Rathi again, and Rathi winks. 
Celeste flushes and shoves another bite of roast carrot into her mouth, cheeks puffing up from her efforts. Adorable. 
Rathi shifts into a long stretch and lets her fingers dance through the air, murmuring the incantation behind Tempest’s boasting to hide the subtle cast. She feels her magic take shape -- as invisible as it is, and when she lowers her hand, the spectral hand follows her command. 
It floats across the table. It floats down beside Celeste, into the space created by Easton trying to make himself very small and Celeste trying to hide her attentions. It drifts beneath the table, and Rathi knows it has found its mark when Celeste squeaks and drops her spoon back into the bowl with a splash. 
Tyrael instantly bends his attention on her. “What’s wrong?” 
“Nothing,” she says, picking up the spoon again, a bit too quickly to be believed. “Eat something, Tyrael. You’re no good for your quest if you pass out from hunger.” 
Tyrael sniffs. “I’ll eat once there’s something worth eating.” He seems mollified by her answer at least. 
Rathi grins and pretends to gnaw on her bread chunk while a tilt of her head sends the invisible hand back to work -- palm flat on Celeste’s belly before it strokes down, sweeping along the crook of her hips. 
Celeste looks at her, eyes blazing. She opens her mouth to speak, shuts it, opens it, shuts it again. It’s like she can’t make up her mind what to say that won’t give away the game. 
Rathi winks and the hand caresses upward, and she’s relieved it doesn’t visibly dimple the fabric of Celeste’s robe, meaning Rathi can grope one of those lovely breasts without anyone noticing. Celeste squeaks and covers it up with a cough, the tips of her ears darkening with heat. 
“The stew isn’t too spicy, is it?” Rathi asks with feigned concern. 
“No,” Celeste manages and downs her ale in several quick gulps. 
Rathi is kind enough to let her finish before she twists her fingers and lets her invisible hand start to wander again, downward this time, nudging between Celeste’s thighs -- which open for her, so Celeste must not be too opposed. She manages a few light strokes, teasing Celeste through the thick fabric of her robe. 
Celeste hunches into herself a little, one elbow hitting the table with a dull thud as she rakes her hand through her hair. “Why do they have a fire in the hearth? It’s warm enough in here already.” 
“Actually, I think it’s pretty chilly,” Tempest says. 
“No, it’s definitely hot,” Rathi says, her hair flickering to a brief burst of flame before settling again. She smiles, showing a bit of fang, and her spectral fingers press firm and wanting against Celeste’s center. 
Celeste drags her bottom lip between her teeth. She gives Rathi a pleading look, and Rathi isn’t sure if it’s meant to be encouragement or a request for mercy. 
Either way, the spell expires before Rathi can torment her further. Pity. 
Rathi takes the last swig of her ale and pushes her chair back. “Think I’m going to turn in,” she says with a feigned yawn, a stretch of her arm over her head. “Long day and all that.” 
“You should probably lay down, too,” Tyrael says, giving Celeste a look that somehow blends brotherly concern and leaderly command. “You look as though you're catching ill.” 
“I’ll help her,” Rathi says cheerfully. 
“Please do,” says Tyrael. 
Oh, but to be as clueless as Tyrael. Sometimes, Rathi wonder how he’s survived so long. 
“You are evil,” Celeste whispers as they head upstairs, and Rathi’s glad she missed Tempest’s knowing wink. 
Rathi chuckles. “Oh sweetheart, you have no idea.” 
***
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radio-charlie · 17 hours ago
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Reason for ox-tail plans is i’m planning on making sup ekor but a pared down version i suppose. once i tried to make it from scratch using my own spice mix but it wasn’t good and took a fair bit of energy out of me lol so im just gonna add wtv soup powder i can find at the supermarket.
What i like to do each time tho is gently roast the alliums, skin-on ginger and ox-tails in the oven, then pour everything in the pot, including the beautiful juices that have run out. after that its just simmering with ur spices and some tomato + celery. after serving, squeeze in some fresh lime, throw in half sprigs of cilantro and add halved birds eye chillies. have with a nice plate of steaming hot jasmine rice
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lostangelless · 18 hours ago
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A Grocery List That’ll Last An Entire Month or More
When you pay for these items, keep the receipt to estimate costs. This list may last me more than 1-2 months actually but the items that will definitely be gone are eggs, coffee, and produces that go bad quickly. So maybe I should reduce the fresh veggies in the list, I don’t think I can eat it before it goes bad. I don’t need to get fresh lemon or lime and certain veggies like cucumber, my neighbors are always giving me those from their trees. Some days I am so mentally and physically drained that I can’t work up creativity in the realm of meals; usually these days I often go with steak or protein and a salad. I really like Whole Food’s brand, it’s clean and economical (depending on which location you visit, bc certain locations have a price-spike, the price difference can go from 2.99 to a 4+). I’m out of ideas to be honest. This is all I eat, all the time. Sometimes I switch up the protein to fish or shellfish. 
Eggs (24-carton) 
Ground Coffee Dark Roast
Whole-Food Brand Hazelnut creamer for instant coffee
Ice
olives
Grapefruit or Orange Juice
Caesar Dressing
balsamic
petite pickles
10 Avocados (3 for $5)
basil
Olive oil
1 Romaine Lettuce head
Cabbage ($ 0.99 p/pound)
Arugula ($2.29)
5 Onions ($0.99 p/lbs)
Garlic ($3.99 p/lbs)
fresh chili
Leek (cook with bone broth)
3 bunches of Cilantro (1.49 p/bunch)
1 bag of Frozen Kale
2 bags of Frozen Brussel Sprouts ($1.69)
1 bag of Frozen Mushroom ($3.99)
Frozen Raspberry ($  )
3 Tomatoes ($1.49 p/pound)
2 Bananas ($0.69)
2 Apples (2.99)
Bread
Liver (2-3 lbs) ($ 3.99 p/pound)
2 thing of Tofu ($ 1.79 p/block)
2 pack of the by value steak
A small thing of pork belly to make Cabbage soup with. 
4 carton of carbonated water (Ginger flavor and Grapefruit flavor)
Turkey Deli ($3.29) and Mozella 
Mayo
Tomato Sauce
2 carton of unsweetened almond milk ($1.89 each)
Noodles (Buy in bulk online: )
A 4-6 pack of kombucha (Green one)
1 box of Whole Food frozen pizza
Grab a few snacks item, Idk what. Something convenient to eat, shop around. 
1-2 Cans of Amy’s Chili 
1-2 Cans of organic Chk Soup
 Bone broth soup
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sue-doneem · 19 hours ago
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Duck L’Orange
Notes: First you need some Duck. This recipe works for 4 small or 2 large legs or breasts. I used mallard, which is larger, so feel free to adjust the ratios for more/less marinade and time accordingly. You’ll also want to plan ahead to give your duck 1-3 hours to marinate ahead of time.
When you’re ready to cook, start with a COMPLETELY pre-heated oven: 200C / 395F. (Temperature is important for even cooking!)
First, cut the skin of your duck in a diamond pattern, perforating the fat:  (this is not my pic, just one i found on google of the cut type. This works on single legs and breast cuts, too.)
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Marinade:
1 cup fresh Orange juice (no pulp works best, but some pulp is okay)  1-2 Tbsp. Orange zest. (if you do not have oranges to zest, you can substitute marmalade)  3 Tbsp. Soy sauce  4 Tbsp. Honey  1-2 cloves garlic, minced (optional) 1/2 Tsp. Ginger (ground or fresh, adjust to taste)
This becomes your sauce, so save it aside after you marinate!
Roasting: 
Lightly grease (or use cooking spray) a shallow baking pan. Remove duck from marinade; set marinade aside for later. Arrange duck in pan, lightly oil and sprinkle with salt. Roast duck for 25-30 minutes uncovered.
Remove from oven, pour off excess fat/drippings (can be saved for potatoes! mmm potatoes) Pour saved marinade/sauce mixture over duck, return to oven for additional 15-20 minutes.
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Broski's. I just had ramen (instant), ground beef,pickles, jalapenos (pickled) , red peppers (roasted), onion frizzle, chia to soak up some juice, and it was so good.
Edit: SPINACH TOO. It was so good.
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mytimewithcooking · 21 hours ago
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Pad Thai
Ingredients:
Thick Rice Noodles, 200g (1/2 pack)
Peanut oil, 1tspn
Garlic cloves, 2 cloves, chopped
Spring onion, 4 sliced (and extras to garnish if no Thai Basil)
Red chilies, 2
Green prawns, 150g or 12, deveined with tail intact
Fish sauce, 2tbsn (40ml)
Palm sugar (1 tbsp) or 2 lumps
Lime juice, 2 tbsp (40ml)
Eggs, 2, slightly beaten
Puffed tofu, 50g or 6 puffs sliced into 4 pieces
Corriander, 1/2 cup chopped
Beansprouts, 1 cup
Nuts, 1/4 cup, roasted and chopped
Garnish:
Shallots, fried
Thai Basil
Method:
Place dry noodles in a bowl and pour boiling hot water over to cover. Set aside for 5 mins, then drain.
Heat oil in the wok over high heat.
Add garlic, onion and chilli and stirfry quickly for a few seconds.
Add the prawns and cook for 1 minute.
Then add fish sauce, sugar, lime juice, egg and tofu.
Cook, stirring for a further minute until combined, then toss in the coriander and beansprouts.
Pile into a serving bowl and garnish with nuts, onions, basil.
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ghjco · a day ago
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Grilled Vegetable Heaven with Whipped Ricotta from How to Eat with One Hand (GF, V Option)
This is an excerpt from Greenhouse Co-Founder Emma Knight’s new book with Christine Flynn, How to Eat with One Hand: Recipes and Other Nourishment for New and Expectant Parents. 
**For every copy of How to Eat with One Hand sold in May, we'll donate $3 to charities that support moms. Plus, you'll receive a Greenhouse tote on us!**
[Emma] Grilled eggplant and zucchini can be either melt-in-your-mouth miraculous or tough and gamey. Soaking sliced eggplant and zucchini in heavily salted water (the simplest form of brine) before grilling is one way to encourage tenderness. Cook the vegetables at a high temperature on a barbecue or grill pan, and make sure every slice gets cooked through (or let them finish cooking in the hot oven). This is delicious served with a thick piece of sourdough toast. 
To make this dish entirely plant-based, swap dairy ricotta for this easy, 5-ingredient, 10-minute plant-based ricotta from Minimalist Baker. All you need is blanched almonds, nutritional yeast, garlic powder (optional), lemon juice, and the herbs of your choice, plus a high-powered blender (or food processor). I like to add a bit of olive oil while blending for extra excitement.
Feel free to use whatever vegetables you have on hand. This would be just as good with rainbow peppers, asparagus, broccolini, or really anything that strikes your fancy.
Serves 2 as a light meal, 4 as a side
Ingredients
2 Japanese eggplants, cut in half lengthwise (or regular eggplants!) 2 zucchinis, sliced on the diagonal into 1⁄4-inch (5 mm) rounds 1 cup (250 mL) ricotta cheese (plant-based ricotta recipe here) 3 tablespoons (45 mL) olive oil, divided 1 sprig rosemary or herb of choice, leaves separated and chopped Salt and pepper
FOR SERVING
Toasted pumpkin seeds (page 126) Extra-virgin olive oil 2 slices sourdough or bread of choice, toasted
Steps
Fill a large bowl with room-temperature water and salt it until it tastes like the sea. Place the eggplant and zucchini in the bowl and let soak for 30 minutes at room temperature. Drain, then pat the vegetables dry using a clean tea towel. **If time is of the essence, you can skip soaking the vegetables.**
In a food processor or blender, make your plant-based ricotta or purée the dairy ricotta with 1 tablespoon (15 mL) of the olive oil, the rosemary or herb of choice, and a pinch of salt for 1 to 2 minutes, until light and fluffy.
In a cast iron grill pan, heat the remaining 2 tablespoons (30 mL) olive oil over high heat. When it starts to shimmer, place the eggplant in the oil, flesh side down, and arrange the zucchini in a single layer (you may need to grill in batches). Cook for 5 to 6 minutes, until the bottoms get nice and brown. *You can also do these on the grill!
Using tongs, flip each piece of eggplant and zucchini and cook through, about 5 to 6 minutes more. Use a lid to keep spattering to a minimum. If grilling in batches, transfer the cooked vegetables to a rimmed baking dish and keep warm in the oven.
Using a spatula, divide the ricotta between 2 plates. Arrange the roasted veggies overtop. Season with salt and pepper, to taste. Garnish with the pumpkin seeds and more olive oil (always more olive oil) and serve immediately with sourdough toast on the side.
Reprinted with permission from Penguin Random House Canada. Photos by Suech and Beck.
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sorrellsonthesquare · a day ago
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Saturday DINNER Specials: Prime Rib & Pork Chops
Saturday DINNER Specials: Prime Rib & Pork Chops
Prime Rib (after 4 pm) Tender prime rib in our special blend of seasonings and slow-roasted for hours. Sliced to order and served in its juices with a salad or coleslaw and 1 side. FRENCH CUT PORK CHOPS French Cut Bone-in pork chops lightly marinated in a brown sugar soy sauce & cooked to perfection. Served with a salad, apple sauce, cottage, cheese, soup, or coleslaw and one side; rice, sea salt…
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besteestores · a day ago
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Sugar Skull Always Chingona Sometimes Cabrona But Never Pendeja shirt
Sugar Skull Always Chingona Sometimes Cabrona But Never Pendeja shirt .besteestores Below, find Terry’s oven-roasted zucchini recipe with collard-peanut pesto—sure to be a healthy, yet delicious, summertime meal staple. Make the moreover I love this pesto: In a food processor, combine the collards, peanuts, miso, and garlic and blend until it forms a chunky paste. While the food processor is running, slowly pour in the olive oil through the feed tube, adding more if needed to reach your desired consistency. Season with salt, pepper, and additional lemon juice to taste. Set aside. Make the zucchini: Preheat the oven to 450°F. Line a baking sheet with parchment paper. In a large bowl, toss the zucchini with the olive oil and salt, then spread the zucchini over the baking sheet in one even layer. Roast until the zucchini is brown around the edges, 18 to 20 minutes. After a few years, my mom decided I could handle my own medical issues at a real school and she could go get a job. The issue here was that because I grew up homeschooled therefore only really socializing with my mom, dad, baby brother, and occasionally a couple of other people like my parents’ friends and their children who would occasionally come over, I was quite socially inept. I didn’t really know how to socialize with anyone my age, I didn’t know what other kids my age were into or talking about, because I had spent the first 10 years of my life going to school in my house with nobody my age to really talk to. The only music I listened to was Indian music that my parents played and the only movies I’d watch were Indian movies. I wasn’t following in my peers’ footsteps because I didn’t have peers. I was following in my parents’ footsteps, which when you’re a kid really shapes you to be a big loser compared to other kids. (Not saying I blame my parents, they did what they had to do to keep me safe and healthy, and I’m beyond thankful. They didn’t know this would be the result and neither did I.) I was a kid who loved to learn because of the enthusiasm my mom put into me, and I desperately wanted friends. Once I got to school, innocent me thought everyone was going to be my friend, and that I would be happily going to school everyday. Most of the kids, if not all, really didn’t like me. To serve, transfer the zucchini to a bowl and give it a few turns of pepper. Next, drop in a few heaping dollops of pesto so that people can scoop as much as they’d like when serving themselves, adding more pesto to the bowl as needed. Pile the peanuts in a small serving bowl and present alongside the zucchini. For any leftover pesto, pour a thin layer of olive oil over it, cover, and refrigerate for up to a week. Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House. With gatherings limited and travel restricted due to the lingering coronavirus pandemic.
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Sugar Skull Always Chingona Sometimes Cabrona But Never Pendeja shirt .besteestores The usual energy of the moreover I love this Hamptons seemed it would be—like so many things this summer—on pause. And on the surface, it is. Sunset Beach on Shelter Island is closed for the season. The Surf Lodge’s concert series, which last year brought in names like John Legend and Rüfüs du Sol, is canceled. (“I don’t even think there’s a way to safely open, even at 25% occupancy,” owner Jayma Cordoso said of her waterfront venue. “What am I going to do if people see someone they know and ignore social-distance rules? Chase them with a stick? Hotels are operating with limited occupancy. Prices for rental homes have skyrocketed as many New Yorkers continue to seek refuge from the city. I was considered the weird girl who likes weird things and for some reason enjoys school. Some of the kids went as far as to make fun of me, and this ripped me apart. Even when I’d try to find out what other kids would be impressed by and tried to assimilate, it wasn’t nearly enough. All I wanted in life at the time was friends, and not having that broke my spirit. I didn’t do well in school (almost failed 5th and 6th grade) and my outlook in life looked lonely and bleak. In fact, I never got real, actual friends who stuck with me until the 10th grade. I spent five years lonely, not sure if I would ever get a real friend. So I feel your pain buddy. Because I was there too. Sometimes I’m still there. But let me tell you, there will be a point in your life where you’ll meet people who like you for you, and will want to be your friend just as much as you want to be theirs. It happened to me, and I couldn’t have been happier. People who liked me for me. People who would ask me to hang out, because they really wanted me around. Some of my closest friends even told me about being in a similar situation as me, being alone with no friends. It happens to more people than you may think, you’re not alone. Whenever I hear about someone feeling as if nobody likes them, I understand completely, because I was in that position. Just remember that like me, you will also at some point find people who connect with you. Take care and stay strong. You Can See More Product: https://besteestores.com/product-category/trending/
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zaviyar · a day ago
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Roasted Chickpea wraps with vegan tzatziki❤️
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For the roasted chickpeas
1 can of no sodium chickpeas
Juice from 1 lemon
1 tsp of olive oil
Pinch of oregano
Pinch of salt
Pinch of pepper
For the Tzatziki
1 cup of veganaise
Juice from 1/2 lemon
1 tbsp of red wine vinegar
2 tbsp of shredded cucumber
2 cloves of garlic pressed
Tsp of olive oil
Pinch of pepper
Thumb size amount of fresh dill chopped (or more depending on your preference)
For the wraps
Pita bread
Red onion, chopped
Tomatoes, chopped
Lettuce, chopped
.
Preheat oven to 350F.
In a small bowl, mix the chickpeas in the lemon and olive oil.  Add the spices then spread over a cookie sheet.
Bake for 10-15 minutes or until chickpeas are roasted.
While the chickpeas or cooking mix together all the ingredients for the vegan tzatziki.  Place in fridge and let cool while you chop your veggies.
Chop all your veggies for the wrap.
In a small frying pan on medium heat, warm the pita breads to soften them.
Once chickpeas are cooked, combine everything to the pita, wrap in a piece of parchment paper and enjoy.
Credit: by @thekindestplate
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