#Sautéed Brussels Sprouts and Chestnuts | Explore Tumblr Posts and Blogs

losangelestravelgenie · 4 years

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✅SANTA MONICA RESTAURANT WEEK

Included: 📞,💲📍

JANUARY 6-12, 2020

2020 MENU

Azulé Taqueria (The Gallery)

1315 Third Street Promenade

Santa Monica, CA 90401

(310)-598-5598

Open Daily

11:00 AM - 9:00 PM

Duck Carnitas Taco Combo

Kumquat habanero marmalade, pickled radishes, Fresno chili. Served with rice, beans and a drink.

$12

Bergamot Cafe

2525 Michigan Ave, #A3, Santa Monica, CA 90404

(310)-828-4001

Open Daily

8:00 AM - 9:00 PM

Avocado, Kumquat and Candied Walnut Salad with Grilled Salmon

Crisp romaine lettuce tossed with fresh kumquats, feta cheese, candied walnuts and topped with a 6 oz. grilled salmon fillet. Tossed with honey white balsamic dressing.

$13.99

BOA Steakhouse

101 SANTA MONICA BLVD, SANTA MONICA, CA 90401

(310)-899-4466

Hours differ

Chef’s Bite

Crispy chicharrón with kumquat marmalade, wild rice, cured egg and achiote

Calabra

Koji Fried California Quail

Kumquat and Calabrian chile sweet and sour, cilantro and mint

$18

Chinois On Main

Quail with Pineapple & Kumquat Sauce

Crispy glazed quail with grilled pineapple and kumquat sauce

$29.50

Colorado Kitchen

2501 Colorado Ave, Suite 120, Santa Monica, CA, 90404

(424)-330-3150

Monday-Friday 7:30AM-10:30AM & 11AM-2:30PM

Rosemary & Kumquat Focaccia Sandwich

Roasted pork, provolone, herb aioli, pickled onions, kumquat Giardiniera. Served with baby lettuce side salad with kumquat vinaigrette.

$11.50

The Curious Palate

Spicy Broccolini

Sautéed broccolini and water chestnuts topped with house candied kumquats and a Thai chili anchovy sauce

$10

Dolcenero Gelato

2400 MAIN STREET A3, SANTA MONICA, CA, 90405, UNITED STATES

(323) 540-6263

Sunday-Thursday 12:00pm-10:30pm

Friday and Saturday 12:00pm-11:30pm

Kumquat Sorbet

Creamy, soft, tender and citrusy sorbet

The Dudes’ Brewing Company

395 Santa Monica Place, #304

Santa Monica, CA 90401

(424) 271 - 2915

Monday-Wednesday 12pm-10pm

Thursday-Friday 12pm-11pm

Saturday 11am-11pm

Sunday 10am-10pm

Goat Cheese Crostini

Herbed goat cheese topped with kumquats on toasted house made bread

El Cholo

1025 Wilshire Blvd Santa Monica CA 90401

(310)-899-1106

Mon-Sat 11:00 AM - 11:00 PM

Sun 11:00 AM - 9:00 PM

Fish Tacos with Kumquat Salsa

Pan-seared Mahi Mahi with kumquat salsa on handmade corn tortillas

$18.95

Élephante (note: restaurant will be closed January 7 & 8)

https://www.google.com/search?q=elephante+santa+monica&ie=UTF-8&oe=UTF-8&hl=en-us&client=safari#

Kumquat and Fennel Salad

With taggiasca olives, arugula, red onion

$16

Fia

2454 WILSHIRE BLVD

SANTA MONICA, CA 90403

(424) 280 - 4196

MONDAY - FRIDAY : 5 PM - 12 AM

SATURDAY : 11 AM - 2:30 PM & 5 PM - 12 AM

SUNDAY : 11 AM - 2:30 PM & 5 PM - 9 PM

Roasted Duck, Spiced Turnips and Poached Kumquats

$46

FIG Restaurant at Fairmont Miramar Hotel & Bungalows

Charred Carrot Salad

Weiser’s charred carrots, JJ Lone Daughter’s avocados, kumquat, honey and chipotle

$16

The Independence

205 BROADWAY, SANTA MONICA, CA 90404

(310)-458-2500

BRUNCH: 10:30AM - 3PM, Sat - Sun

LUNCH: 11:30AM - 3PM, Mon - Fri

DINNER: 6PM - close, Everyday

AFTERNOON DELIGHTS: 3PM - 6PM, Mon - Fri

HAPPY HOUR: 3PM - 6PM, Mon - Fri

King Salmon Tartar

Cucumber, avocado, kumquat

$16

Spiced Kumquat Whiskey Smash Cocktail

$12

Kye’s

1518 Montana Ave.,

Santa Monica, CA 90403

(310) 395-5937

Open M - F 10AM - 8PM, S & S 11AM - 7PM

Kumquat Fruity Boba

Kumquats, coconut milk, Harmless Harvest Raw Coconut Water, preservative free boba, Medjool dates and vanilla

Lanea

(424) 265-7437

LOCATION

217 Broadway, Santa Monica, CA 90401

HOURS

monday - thursday 5p–late

friday 5p-2a

saturday 11a–2a*

sunday 11a–late*

Kumquatargarita

Cazadores blanco tequila, Clement liqueur d’orange, citrus, house lime salt, muddled kumquat

$12

Little Prince

2424 Main St

Santa Monica, CA 90405

(310)356-0725

Dinner Sun - thurs

5:30pm-10pm

Dinner Fri + Sat

5:30pm-11pm

Brunch Sat + Sun

9am-3pm

Pumpkin Toast with Burrata, Kumquats and Pumpkin Seed Crumble

Seasonal farmers market pumpkin and notes of citrus on Clark Street Bread sourdough from the wood oven

$17

Little Ruby

109 Santa Monica Blvd

Los Angeles, California

(424)322 8353

Whipped Ricotta Toast with Kumquat Honey

$10

The Lobster

1602 OCEAN DRIVE

SANTA MONICA, CA 90401

(310) 458-9294

SUNDAY - THURSDAY: 11:30AM-10:00PM

FRIDAY - SATURDAY: 11:30AM-11:00PM

HAPPY HOUR (MON-FRI): 3PM-6PM

Kumquat Upside Down Cake

With whipped mascarpone and blueberry compote

$10

Longitude Bar + Restaurant at Le Méridien Delfina Santa Monica

Seared Duck with Candied Kumquats + Chef’s Choice Dessert

Pan-seared duck breast, candied kumquat with braised endives, in kumquat sauce and blueberry duck jus. Dessert included.

$68

Lunetta All Day

2420 Pico Boulevard Santa Monica, CA 90405

(310)-581-4201

Mon - Sat 8:00 AM - 9:00 PM

Sun - 8:00 AM - 3:00 PM

Tacos with Kumquat Salsa

Grilled Spanish octopus tacos, pasilla rubbed carnitas tacos, Wagyu steak tacos, marinated Jidori chicken tacos; all are served with a pineapple kumquat salsa & house made tortillas

$12 – $16

Lunetta

Duck Confit

Glazed baby turnips and kumquats, orange vanilla sauce

$19

Margo’s

Kumquat Roasted Chicken Breast

Roasted chicken breast, kumquat jus, green olives, Cipollini onions, roasted root vegetables

$29

Kumquat Margarita

Tequila, kumquat jus, lime juice, Cointreau

$16

Massilia

Pear & Kumquat Salad

Arugula, avocado, snap pea, quinoa, pomegranate seed

$13

Meat On Ocean

Duck Rillettes

With kumquat preserves and goat cheese

$14

Michael’s Santa Monica

Baja Style Wild Yellowtail

Crudo of diced, wild, inada (baby yellowtail) set in an aguachile sauce made of market chiles and kumquats, garnished with sliced kumquats, radishes and cilantro

$13

Obicà

Kumquat Mojito

Mint leaves, kumquats, fresh lime juice, simple syrup, white rum, club soda

$15

Red O Taste of Mexico

Spiced Kumquat Hot Toddy

Whiskey, cinnamon, cloves, kumquats

$12

Rosti Tuscan Kitchen

Kumquat Marmalade Flat Bread

Flat bread with gorgonzola cheese, mozzarella cheese, kumquat marmalade spread, heirloom cherry tomatoes, arugula and fresh burrata cheese on top

$16

Scoops Ice Cream & Treats

Kumquat Caramel Date Ice Cream

Hand-crafted ice cream made with fresh organic kumquats, Medjool dates and a lightly salted caramel swirl

$6 single scoop, $8.50 double scoop

Seaside on The Pier

Kumquat Glazed Salmon

With kumquat roasted parmesan potatoes and mixed vegetables

$20.95

Kumquat Kombucha Margarita

$14

California Kumquat Salad

Mixed greens, kumquat agave vinaigrette, kumquats, feta cheese, pistachios, sun-dried tomatoes, avocado

$14.95

Socalo

Salmon Poke

Kumquat ponzu, serrano, cucumber, rice, fennel and sesame seeds

$16

Sonoma Wine Garden

Moulard Duck Breast

Pan-seared with preserved kumquat jus, Meyer lemon infused celeriac puree

$28

Kumquat Lemon Drop

Tito’s Vodka, St. Germain, lemon, Fair Kumquat Liqueur

$12

Stella Barra Pizzeria & Wine Bar

Baby Greens and Shaved Fennel Salad

Tossed with Tropea onions, Sicilian capers, kumquat vinaigrette

$14.95

Sushi Roku

Fluke Kumquat Sashimi

Thinly sliced sashimi topped with kumquat jam and yuzu vinaigrette

$12

Tiato

Winter Kumquat Salad

Roasted Brussels sprouts, kale, red cabbage, grapes, red onion, walnuts and ginger kumquat dressing

$12

Upper West

Curry Spiced Butternut Squash

Fennel chow chow, pea tendrils, kumquat marmalade, lime

$11

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moms4health · 5 years

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Start young and then keep going it will make their life easier AND yours in the long run! . Food is so much more than calories! It is information that can unlock genetic potential. You may never know what you are preventing by nourishing your children’s body and brain with nutrient rich foods! . If you are a new mom...say no to convention and look to truth about what our body’s need to thrive! . 🍤 Steamed wild caught shrimp (frozen from Costco) 🌿 Beet greens with olive oil and @redmondrealsalt (from the garden) 🥑 Avocado (Costco) ❤️Roast Brussels sprouts (Trader Joe’s) 🐄 Beef liver (South Chestnut Farm) sautéed in @kerrygoldusa butter and coconut aminos (from @thrivemkt ) 😊Sauerkraut (homemade) to help her body use all of the goodness . 🌟Start small 🌟Stay consistent 🌟Don’t give up Health is an amazing gift!! . 🌈 Enjoy lots of free ideas on my blog at moms4health.com! Don’t forget to sign up for the newsletter for lots of great giveaways and inspiration! . . . . #moms4healthusa #realfoodmatters #eatforyourbrain #trainforhealth #loveyourbody #foodmatters #kidshealth #kidshealthmatters #realfoodkids #startyoung #momswhocookrealfood #momsformoms (at Holly Springs, North Carolina) https://www.instagram.com/p/Bsk476YhP6v/?utm_source=ig_tumblr_share&igshid=z9twdsrf83q0

#moms4healthusa #realfoodmatters #eatforyourbrain #trainforhealth #loveyourbody #foodmatters #kidshealth #kidshealthmatters #realfoodkids #startyoung #momswhocookrealfood #momsformoms

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aaronexplainsitall · 7 years

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When English people say sprouts do y'all mean Brussel sprouts?? I'm visualizing alfalfa sprouts and bean sprouts and I'm like what how do you sauté them without having sad burnt things??

Lmao, we do mean brussel sprouts. Although you could sauté bean sprouts, if you really wanted to. Sautéing is a bit like stir frying I guess, and I stir fry bean sprouts all the time.

But he’s taking about brussel sprouts, which are best sautéd with chestnuts in case you were wondering. (And bacon if you’re so inclined.)

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askwhatsforlunch · 3 years

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Sautéed Brussels Sprouts and Chestnuts

I made a version of these Sautéed Brussels Sprouts and Chestnuts, following Ruth Fisher’s menu as a side to our Roast Goose for our Christmas Lunch. I made it all the more festive with the addition of bacon. But you don’t need it, and you don’t even need them to be the side of a roasted bird; they make an excellent vegetarian lunch on their own!

Ingredients (serves 2):

450 grams/1 pound fresh Brussels sprouts

1/4 teaspoon bicarbonate of soda

1 tablespoon unsalte butter

1/2 tabelspoon olive oil

1 shallot

250 grams/1 cup cooked chestnuts (jar, can or sous-vide)

sea salt flakes and freshly cracked black pepper, to taste

Rinse Brussels sprouts thoroughly under cold water.

Add bicarbonate of soda to a medium saucepan of salted boiling water, then plunge in the Brussels sprouts. Blanch, 5 minutes, then drain thoroughly. Set aside.

In a large nonstick skillet, melt butter with olive oil over medium-high heat.

Peel and finely chop shallot. Add chopped shallot to the skillet and cook, 1 minute.

Halve Brussels sprouts, and add to the skillet. Sauté, to coat them in butter and oil. Finally, stir in chestnuts, coating them in butter and oil as well. Cook, shaking the skillet occasionnally, about 4 minutes. Season with sea salt flakes and black pepper, to taste.

Serve Sautéed Brussels Sprouts and Chestnuts hot on their own or as a side to!

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homepictures · 5 years

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The Modern Rules Of Decorations And Designs | decorations and designs

If you don’t appetite accomplish your kitchen blowzy by acclimation a big Christmas meal, you can consistently arch to one of the Southern California casinos to banquet in style. They are whipping up a advanced arrangement of dishes at their assorted properties, from carved ham, prime rib and veal, to about every arrangement of seafood available.

Modern Christmas Decorating Ideas That You Must Not Miss … – decorations and designs | decorations and designs

Many of the casinos’ restaurants accept anchored amount anniversary airheaded that activate with a balmy soup and again segue into a bushing access afore absolute with a corrupt dessert.

But for those who appetite a little added variety, or who accept some captious eaters in tow, the buffets will be accessible and alms absolutely the alternative — from abstraction stations to all-embracing foods.

Here’s what you can acquisition at casinos in Riverside, San Bernardino and Northern San Diego Counties.

Agua Caliente Casino Resort Spa

32-250 Bob Hope Drive, Rancho Mirage. 760-321-2000, hotwatercasino.com

Grand Palms Buffet: Prime rib, mango anesthetized smoked ham, buttermilk absurd chicken, macaroni and cheese and broiled yams; Italian, Mexican and Asian stations; tiramisu, pecan pie and yule logs. 11 a.m.-10 p.m., Dec. 25. $25.99.

The Steakhouse: Three-course card with bedfellow best of amazon backtalk bisque or Steakhouse Waldorf salad; best of beef Wellington or dogie chops; a yule log with amber ganache and eggnog shot. 4 p.m.-close, Dec. 25. $78. Reservations recommended. 760-321-2000.

Waters Café: Three-course card that includes guests best of candied blah borsch or abstract block salad; best of broiled angus ribeye steak or broiled Scottish salmon; amber yule log block with agave aerated cream.11 a.m.-close, Dec. 25. $28.

Augustine Casino

84-001 Avenue 54, Coachella. 760-391-9500, augustinecasino.com

Buffet at Cafe 54: Brunch cafe with steaks, broiled bone-in ham, broiled assemble turkey, salads, abandon and desserts. 7-11 a.m., Dec. 25. $14.95. Dinner cafe featuring prime rib with au jus, bone-in ham, broiled assemble turkey, veal, auto assemble salmon, cheesecakes and pies. 11:30 a.m.-9 p.m., Dec. 25. $24.95.

Casino Pauma

777 Pauma Reservation Rd, Pauma Valley. 877-687-2862, casinopauma.com

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Grove Buffet: Honey anesthetized bone-in ham, buttermilk absurd chicken, apricot in chimichurri sauce, Hawaiian aliment rolls, assistant chrism pie, attic pie. 11 a.m.-9 p.m., Dec. 25. $21.95.

Fantasy Springs Resort Casino

84245 Indio Springs Drive, Indio. 760-342-5000, fantasyspringsresort.com

The Bistro: Citrus-glazed Chilean sea bass and lobster blimp behemothic prawn, fennel braised potato and butter-poached vegetables. 5-10 p.m., Dec. 25. $42. Reservations recommended. 800-827-2946.

Fresh Grill Cafe (Christmas Eve): Buzz prime rib, maple broiled turkey breast, Abysm shrimp cocktail, poached Canadian mussels, soups, salads and a absolutely arrangement of desserts. 4-9 p.m., Dec. 24. $24.99 for adults and $12 for children.

Fresh Grill Cafe (Christmas Day): Made-to-order omelets, smoked bacon, angel pancakes, Alaskan snow backtalk legs, Norwegian smoked salmon, poached Canadian mussels, desserts. 10 a.m.-9 p.m, Dec. 25. $32.99 for adults and $16.99 for children.

POM: Char-grilled Australian lamb chops, prosciutto-wrapped colossal shrimp, garlic mashed potatoes, sautéed asparagus. 6 a.m.-11 p.m., Dec. 25. $34. Reservations recommended. 800-827-2946.

Harrah’s Resort Southern California

777 Harrah’s Rincon Way, Valley Center. 760-751-3100, harrahssocal.com

Buffet: Steak, scallops, broiled turkey, Mexican, Italian and Asian specialties, attic amazon and candied potato pie. 11 a.m.-9 p.m., Dec. 25. $32.99.

Morongo Casino, Resort and Spa

49500 Seminole Drive, Cabazon. 951-849-3080, morongocasinoresort.com

Cafe Serrano: Spice-rubbed buzz beef tenderloin, scalloped potatoes, beginning vegetables, amber blooming chrism log cake. 11 a.m.-11 p.m. $27.95.

Christmas Tree Decorations Ideas and Tips To Decorate It … – decorations and designs | decorations and designs

Cielo: Jerusalem artichoke congee soup, braised abbreviate ribs and a buche de noel. 3-9 p.m., Dec. 25. $65. Reservations recommended.

Potrero Canyon Buffet: prime rib, assemble crusted arbor of lamb, cedar axle salmon, broiled avoid and approved cafe favorites. $32.99. Discounts administer with Morongo Rewards Card.

Pala Casino, Spa and Resort

11154 Highway 76, Pala. 760-510-5100, palacasino.com

Bar Meets Grill: Broiled shrimp pappardelle, agrarian animal saltimbocca, bacon-wrapped scallops; soup or salad; boilerplate block with raspberry mascarpone mousse. 3-11 p.m. $59.

Choices The Cafe (Christmas Eve): Anniversary ham, carved turkey, crusted tilapia, algid snow crab, Alaskan King Backtalk to order, Asian appearance salmon. 4-9 p.m., Dec. 24. $46.

Choices The Cafe (Christmas Day): Same offerings as Christmas Eve. Limited brunch card until 1 p.m. 10 a.m.-9 p.m., Dec. 25. $46.

Pala Cafe: Braised Atlantic apricot or broken broiled beef band loin; assemble broiled potatoes, balsamic anesthetized brussels sprouts and babyish carrots. Anniversary yule log with hazelnut chrism anglaise. All day, Dec. 25. $29.95

The Oak Room: Multi-course meal featuring big eye adolescent lobster roll, broiled tenderloin of beef with bacon captivated abysm shrimp and amber chestnut mousse cake. 5-10 p.m. $59.

Pechanga Resort and Casino

45000 Pechanga Parkway, Temecula. 951-693-1819, pechanga.com

Great Oak Steakhouse: Scallops with quinoa, smoked mussels and broccolini; filet mignon with Alaskan King Crab; parmesan mashed potatoes and white amber abrasion cake. 5-10 p.m., Dec 25. $65.

Journey’s End: Butternut annihilate soup $7; assemble marinated broiled dogie chop, au gratin potatoes, asparagus, blistered tomatoes, $26. Accolade and chrism amazon with pecans for dessert, $5. 11 a.m.-4 p.m., Dec. 25.

Inspirations — Imperial Decor – decorations and designs | decorations and designs

Kelsey’s: Smoked prime rib, brittle asparagus fries, broiled red potatoes and Yorkshire pudding. 11 a.m.-11 p.m., Dec. 25. $24.95. Eggnog amazon in a jar is an added $5.

Lobby Bar & Grill: Smoked asparagus soup, $8; bacon-wrapped Iberico pork loin, maple anesthetized carrots and red wine onion jam. 4-10 p.m., Dec. 25. $35.

Paisano’s: Three-course prix fixe card featuring gnocchi soup or Italian sausage; filet mignon or citrus panko crusted ono; and a Bailey’s coffee aqueous tart. 5-10 p.m., Dec. 25. $54. Reservations recommended. 877-711-2946.

The Pechanga Buffet: Whole aflame lobster, prime rib, absurd turkey; Asian, Italian and Latin dishes; bootleg pastries, block and ice cream. 10 a.m.-10 p.m., Dec. 24, and 10 a.m.-10 p.m., Dec. 25. $45.99 for adults and $22.95 for children.

Pechanga Café: Chilean sea bass, wasabi mashed potatoes, blooming beans and absurd coiled carrots. All day, Dec. 25. $29.95. Add accolade and chrism amazon with pecans for $5.

Umi Sushi & Oyster Bar: Sockeye apricot crudo appetizer, $17; prime ribeye, $55; diver scallops, $35; assistant bounce cycle dessert, $8. 5-10 p.m., Dec. 25.

San Manuel Casino

777 San Manuel Blvd., Highland. 909-864-5050, sanmanuel.com

Serrano Buffet: Leg of lamb, prime rib, atramentous bass with white wine and sage, beef bolognese, tamale station. 7 a.m.-10 p.m., Dec. 25. $32.99. 21 and earlier only.

Spa Resort Casino

401 E. Amado Road, Palm Springs. 888-999-1995, sparesortcasino.com

Oasis Buffet: Duck, osso buco, rotisserie chicken, snow backtalk legs, cornbread stuffing, pasta and Pan Pacific aliment stations. Champagne included. 11:30 a.m. to 8 p.m., Dec. 25. $34.99.

The Steakhouse: Prix fixe card featuring best of antique amazon or arugula and dupe cheese salad, or broiled butternut annihilate bisque; baby filet and crab, half-roasted avoid or sole; and aphotic amber cake. 5-10 p.m, Tuesday, Dec. 25. $105. Reservations recommended. 760-321-2000.

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foodgemsg · 5 years

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https://ift.tt/2QU0nP0 Read on our visit to Is Christmas All About Turkey? Check Out Festive Desserts, and More! by FoodGem

Media Tasting for Christmas 2018

Creamery Boutique Ice Creams Singapore

Indulge in the festive season with all new Cranberry Mocha Lava cookie with Mellower coffee beans and chocolate couverture lava filling and a scoop of ice cream of your choice! Alongside with two exclusive Christmas beverages; Fluffy Wonderland and the Choco Fantasy. And also the Whisky Chocolate Lava Cookie reappeared from 2017. Expect the underlying sweetness and alcohol in every bite!

Layered with thick marshmallow fluff carefully torched on hot chocolate drink. It is a little too sweet to my liking.

These chewy cranberry mocha lava cookies hide an oh-so-rich, ooey-gooey chocolate couverture lava filling.

Cranberry Mocha Lava Cookie (new!) at S$8.90.

Similarly to the Cranberry Mocha Lava Cookie, the Whisky Chocolate Lava Cookie also filled with chocolate couverture lava. That’s not all, also expect a burst of Johnnie Walker Whisky, made for something so good, special indeed, worthy to enjoy in the season of Christmas!

Whisky Chocolate Lava Cookie at S$10.90.

Creamery Boutique Ice Creams Singapore

139 Tyrwhitt Road #01-03, 207557

District 10

The relaunch of alfresco space at District 10 is an ideal spot to relax with friends or colleagues over gorgeous wines, steaks, kinds of pasta and appetizers menu while keeping European culinary roots where Chef Luca Pezzera belongs. Expect premium Italian black truffles with a decadent twist this Christmas! The secret to tender and flavourful turkey leads to a long process of marination with olive oil, truffle and various herbs like rosemary, thyme and parsley. Then oven-roasted for 1 hour and 20 minutes at 200 degrees Celsius. Another insider tip from Chef Luca if you wish for a sizzling crispy texture and colour is to remove the foil at the last tenth-minute mark. The turkey is served with tasty Brussel sprouts and chestnut bread and brand-exclusive black truffle sauce.

The Premium Truffle Turkey (4-5kg) at S$188++. Recommended sharing among 8-10 guests. Available for order from 21 November to 19 December 2018. The last order is on 19 December 2018, and the collection will be from District 10 UE Square’s flagship restaurant for the turkey.

District 10 Suntec City

Address: 3 Temasek Boulevard Suntec City Mall #01-514/515 Singapore 038983 (beside Tower 2 Office Lobby). Phone: +65 6822 2886 Email: [email protected]

District 10 UE Square

Address: 81 Clemenceau Avenue #01-15/16/17 UE Square Shopping Mall Singapore 239917 (nearest MRT: Fort Canning station) Tel: +65 6738 4788 Email: [email protected]

Morganfield’s Orchard Central

In the season of giving, celebrate Christmas with a festive table full of sumptuous roasts and Christmas joys to unite with friends and family. You can expect all-time favourite Morgan’s Christmas Feast Platter, Christmas special edition items and more!

Cranberry Sticky Bones

Hazelnut Sticky Bones

Crispy Golden Pork

Cranberry Ham Salad

Black Forest Lava Cake

Christmas Fruit Tea (Non-Alcoholic)

Somersby Summer Punch

Takeaway Morgan’s Christmas Feast

This special Christmas menu will be available from 12 November 2018 to 3 January 2019.

Morganfield’s

Address: 181 Orchard Road #11-03/04 Orchard Central, 238896 Phone: +65 6634 1828 Email: [email protected]

Tien Court by Copthorne King’s Hotel

First-ever Ala-carte Buffet at Tien Court Restaurant running for only two weeks from 15-30 Dec 2018. Some of the dishes that you can try like Seafood Broth with Abalone, Deep Fried Soon Hock Fish, Sautéed Scallops and Sea Welk with XO sauce and more!

Buffet at S$48++/ adult.

Tien Court by Copthorne King’s Hotel

Address: 403 Havelock Road Singapore 169632 Online: https://ift.tt/2SJip3I Phone: +65 63183(193/198) Email: [email protected]

Tipsy Penguin

Christmas is meant for sharing! Enjoy a sharing platter for two with these festive dishes including healthy sliced Turkey Breast, tender Chicken Roulade and flavourful throughout the meat, sliced Roasted Tenderloin, Honey Glazed Spam, generous servings of Truffles Fries and Salad.

Sharing platter at S$39.90.

Alternatively, you may also go for 3-course festive set that comes with a roasted pumpkin soup, choice of main course (Duck Leg Confit +S$3 or Chicken Roulade) and Chocolate Mousse dessert. Vibrant orange and velvety smooth with the sharp flavour of the brown butter and truffle cream leads the creamy taste of the soup. Duck leg confit is served with Juniper Berry Aigre-Doux Stir-Fried Brussels sprouts with crunch from pine nuts and sweetness from cranberry. Ends off with a chocolate mousse with chestnut and speculoos crumble. Grab a glass of wine or beer and enjoy the live acoustic music to perfect this festive season.

3-course festive set at S$24.90.

Tipsy Penguin

Address: 300 Tampines Ave 5, #01-02A, Singapore 529653 Phone: +65 82232983 Email: [email protected]

Yoogane

Are you team “Snowing” or “Flaming” Chicken? I couldn’t decide which photo to post thus posted both. Gather your oppa, unni, hyung, noona, omma and appa to Yoogane this Christmas! This pot of goodness comprises of Korean fried chicken, chorizo sausages, fried dobboki and potato wedges with a choice of galbi sauce or bulgogi sauce. And not forgetting the generous servings of melted nacho cheese. Be enchanted with the spectacular “fire performance” followed by “snow performance” set right at your table. It is recommended for sharing among 2-3 pax. This Christmas set also comes with six specially crafted Korean banchan (side dishes).

The Flaming Chicken is sold at $58.80++. From 11 Nov to 15 Jan 2019, enjoy the seasonal Watermelon Soju with the Flaming Chicken at a special price of $29.90++ (U.P. $39.90).

Yoogane

Address: 313 Orchard Rd #B3-37/38 Singapore 238895 Orchard Rd, Singapore 238895 Phone: +65 6634 1840

The post Is Christmas All About Turkey? Check Out Festive Desserts, and More! appeared first on foodgem: Food & Travel.

#Is Christmas All About Turkey? Check Out Festive Desserts #and More!#Food #FoodPorn #FoodGem #AsianFood

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jakehglover · 6 years

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How to Grow Kohlrabi

By Dr. Mercola

Kohlrabi (Brassica oleracea) looks like a pale green or purple turnip with multiple stalks of green leaves. Although the plant looks like a turnip, it's actually related to cabbage and broccoli.1 The bulb grows above ground and is not a root vegetable.

Also known as a "space cabbage" from its appearance, this down-to-earth vegetable offers some of the same health benefits as others in the family, including broccoli, cauliflower, kale and mustard.

But, unlike its relatives, the plant is easier to grow, matures quickly and is ideal for fall or early spring planting. With a swollen, bulb-like stem sprouting waxy leaf stalks, the plant has an out-of-the-world appearance and may take the crown for the most unusual looking vegetable.2

Kohlrabi thrives in your garden or in containers. Most find it easy to grow and less prone to pests and disease than some of the relatives. You'll want to consider planting it in your garden this fall or next spring to enjoy some of the pleasing flavor and health benefits.

History of the Cabbage Turnip

The name kohlrabi comes from the German word "kohl" meaning cabbage and "rabi" meaning turnip, an apt description of the plant. The origins of kohlrabi are unclear, but the plant was first mentioned by Roman author and naturalist Pliny the Elder, in the first century.3

The vegetable was well-known to the Roman Empire and likely grew in many parts. By 800 A.D., Emperor Charlemagne ordered kohlrabi to be grown in his Imperial Gardens. By the 1600s it had spread to India where it became a staple crop. It wasn't until the late 20th century that it was grown in many other parts of the world and recipes were developed for cooking the root and the leaves.

Kohlrabi was first grown in the U.S. in 1806, but while available in America, it is not commonly found outside of the southern states. What the plant lacks in appearance it makes up for in flavor. It is described as having a "sweet flavor that is somewhere between a turnip and a water chestnut, with a crisp, crunchy texture."4

The plant is versatile and offers health benefits and nutrition from both bulb and leaves. It can be cooked, eaten raw in salads, grilled, roasted or added to vegetable pies. The leaves are often enjoyed as you would spinach, beet greens or collard greens, and taste like kale and collards.

Growing Conditions in Your Garden or Pots

Kohlrabi grows well in your garden or containers. The plants appreciate full sun but will adapt to dappled shade.5 They grow best in cooler temperatures, between 40 and 75 degrees Fahrenheit (F). In warmer climates, consider planting in late fall for a winter harvest.

Allow 45 to 60 days for plants sown from seed to reach maturity. Stephen Reiners, professor of horticulture and chair of Cornell's School of Integrative Plant Science, advises:6

"You can grow kohlrabi in almost any region if you grow it in the spring or fall. Good timing is key. You want to avoid having the bulbs form in hot weather, which can make them woody."

Use well-draining soil in a raised bed, container or garden, steering clear of clay. The plants are not heavy feeders, so working a generous layer of compost — about 1 inch — into the soil before planting, with a little extra added on the side of the plant as the bulb begins to swell, is often enough.7

The plant does best in alkaline soil, at least a pH of 6.0 or higher. If your garden soil tests more acidic, it is wise to add lime to the area several weeks before planting. If you're growing in containers, composted soil is appreciated. Plant seeds one-fourth to one-half inch deep and once sprouted, thin the seedlings 2 to 5 inches apart.8

Water after sowing to thoroughly wet the ground. Although they cope with heat, when you allow the soil to dry, the plant becomes tough and woody. Stress affects the growth of the bulb, so even temperatures and consistent soil moisture is key. The best way is to ensure these soil conditions is to provide plenty of organic matter, such as compost or grass clippings from an untreated lawn.9

Adding a layer of organic mulch helps moderate soil temperature, moisture and nutrients as well. However, when planting an early spring crop, take care to only add mulch after the soil has warmed or you risk stunting plant growth by keeping the soil cool.

Harvest Time Controls the Size of Your Plant

youtube

This short video demonstrates how to harvest the plant once it reaches maturity. The plant is fast growing, and tastes best when 2 to 4 inches in diameter.10 Once planted, you'll see stems begin to swell and form globes within weeks. When you harvest depends on your climate and whether it's a spring or fall crop.

In the spring months, the bulb is most tender and mild flavored when it is no more than 3 inches in diameter. Fall crops may stay tender slightly longer and the plant can tolerate temperatures to a light frost, giving you more time to harvest and eat.11

Once the bulb gets to the size of a tennis ball, it becomes more fibrous and woody, losing much of the tender cabbage flavor. However, the leaves continue to be flavorful and useful when steamed or added to salads.12

If you've planted a large crop in the fall and can't eat them immediately, consider trimming the leaves, wrapping the bulbs in plastic and storing in your refrigerator or a cool, dry area like a root cellar. The bulbs will stay fresh for several months.13

When planting a fall crop you may thin the seedlings closer together, leaving 7 to 8 inches between the rows.14 A late crop may be planted at least four weeks prior to expecting the first frost. The cooler weather slows the growth near harvest, giving you more time to pick fresh from the garden.

Pests and Disease — Prevention and Treatment

Kohlrabi doesn't have many difficult pest or disease problems. One of the more common is the cabbage aphid,15 a gray green insect that forms a dense colony on the plant. Aphids damage the plants by contaminating the harvest, excreting honeydew, which causes the leaves to turn black.

If the infestation is limited to a few leaves or shoots, they may be pruned to provide control. Sturdy plants can be sprayed with a strong jet of water to knock the insects from the plant.

The cabbage looper 16 insect overwinters in crop debris in the soil. They leave large or small holes in the leaves and often cause extensive damage. The caterpillars are pale green with white lines running down both sides of the body. They are usually held in check by their natural enemies, but if they become a problem, the larvae can be hand-picked from the plants.

Fungal diseases may occur after a heavy rainfall and warm temperatures or when the soil does not drain well. Provide adequate air circulation between the leaves and plants, rotate crops in your garden, keep them free of plant debris and look for fungal resistant plant varieties.17

Nutrition and Health Benefits

Kohlrabi has been popular among Europeans for centuries, but is often bypassed in North America, where broccoli and cauliflower are preferred. However, this tender cousin is quickly becoming popular, as it is a good source of fiber, low in calories and high in flavor.

The plant also provides sulfur-containing glucosinolates, also found in broccoli, Brussels sprouts, cauliflower and cabbage.18 These compounds enhance your body's antioxidant function and may also help to reduce your risk of cancer. Kantha Shelke, a food scientist at the food and science research firm, Corvus Blue LLC, and spokesperson for the Institute of Food Technologists, told Time:19

"Kohlrabi's chemopreventive effects makes it particularly healthy. Kohlrabi contains isothiocyanates which are effective against cancer.

The chemopreventive compounds are more bioavailable from fresh — about three times as much as from cooked — kohlrabi; the higher bioavailability is associated with a higher chemopreventive activity, which might be the reason why raw kohlrabi is preferentially consumed by health-conscious people."

Just as kohlrabi offers a variety of culinary uses, there are a wide array of benefits to your body as well. With only 36 calories for every 135-gram serving, the vegetable delivers vitamin A, calcium, vitamin C, iron and 4 grams of fiber.20

Interestingly, the plant is exceptionally high in vitamin C, vital for maintaining healthy connective tissues, teeth and gums as well as supporting your immune health.21 The phytochemical antioxidants may help lower your risk of diabetes, heart disease, stroke and Alzheimer's disease.

The plant also contains copper, manganese, iron and potassium, and is rich in phytochemicals and carotenes. Some of the ways kohlrabi may benefit your health include:22

Promotes healthy digestion

Helps with weight management

Keeps nerves and muscle functioning optimally

Maintains healthy blood pressure levels

Maintains healthy metabolism

Boosts bone strength

Promotes vision health

Consider Adding These Recipes to Your Menu

Kohlrabi is one of the most versatile vegetables you can add to your menu. The bulb may be eaten raw, mashed, sautéed, grilled or roasted. It may be added to salads, soups, stews or eaten as a side dish. Different cultures around the world also have different ways of cooking kohlrabi, making use of this crop in a variety of creative ways.

Shelke says in countries near the equator, kohlrabi is often grated and transformed into kohlrabi fritters, pancakes or flat breads. In India, pickled kohlrabi mixed with turmeric powder, salt, dry mustard powder, oil and vinegar is a well-loved treat, and is served with yogurt and bread. This is also how kohlrabi is enjoyed in Tibet, Nepal and northern China.23 If you want to try kohlrabi, here are two recipes, one cold and one roasted:

Carrot and Kohlrabi Slaw (Recipe adapted from The Kitchn)24

Ingredients

1 large kohlrabi, peeled, stems trimmed off, grated

1/4 head purple cabbage, shredded

2 medium carrots, peeled and grated

1/2 red onion, grated

4 tablespoons chopped cilantro

1/4 cup golden raisins (optional)

1/4 cup mayonnaise

1 tablespoon cider vinegar

1 tablespoon raw honey

1 teaspoon salt

Procedure

In a large bowl, mix the kohlrabi, carrots, cabbage, onion, cilantro and raisins (if using).

In a smaller bowl, whisk together the cider vinegar, mayonnaise, salt and honey.

Pour the dressing over the slaw, and mix until all the ingredients are fully coated. Chill for several hours before serving.

Roasted Kohlrabi (Recipe adapted from All Recipes)25

Ingredients

4 kohlrabi bulbs, peeled

1 tablespoon olive oil

1 clove garlic, minced

Salt and pepper to taste

1/3 cup Parmesan cheese, grated

Procedure

Heat your oven to 450 degrees F.

Cut the kohlrabi bulbs into 1/4-inch slices and then cut the slices in half.

Combine the olive oil, garlic, salt and pepper in a large bowl. Toss the slices in the olive oil mixture to coat the slices.

Spread the kohlrabi in a single layer on a baking sheet, baking in the preheated oven and stirring occasionally so the vegetables brown evenly, approximately 15 to 20 minutes.

Remove and sprinkle with grated Parmesan cheese. Return to the oven to allow the cheese to brown and serve immediately.

from HealthyLife via Jake Glover on Inoreader http://articles.mercola.com/sites/articles/archive/2018/09/14/growing-kohlrabi.aspx

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marketerarena-blog · 6 years

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11 Cauliflower Recipes So Good You’ll Forget You’re Eating Veggies

Noticed a lot of cauliflower recipes popping up in your social media feeds lately? It’s no wonder: In June, Time magazine declared that cauliflower is the new “It” vegetable. That’s quite a step up for a vegetable that, for decades, has been broccoli’s boring cousin.

Turns out, cauliflower is extraordinarily versatile, which is why cauliflower recipes are all the rage these days. You can mash it like mashed potatoes; rice it like, well, rice; turn it into pizza crust, sandwich bread, faux buffalo wings, “tater” tots, mashed “potatoes,” even grilled “steak.” Suddenly, its mild flavor and interesting texture—crunchy when raw, soft when cooked—has made it the go-to replacement for higher-calorie, high refined-carb foods.

Like broccoli and cabbage, cauliflower is a cruciferous vegetable. One cup of raw cauliflower has only 25 calories and a filling 2.5 grams of fiber. One serving also supplies 77 percent of the recommended daily value of vitamin C and it’s a good source of folate, a B-vitamin that helps your body produced healthy new cells.

Cruciferous vegetables such as cauliflower also contain large amounts of antioxidant chemicals that, studies suggest, may help you prevent chronic diseases such as heart disease, diabetes and cancer. For example, one study done in China found that women who ate the most cruciferous vegetables had 50 percent of the risk for breast cancer as women who ate the least amount.

Combine them with their cousins, which include Brussels sprouts and kale, and you boost their antioxidant power.

You can find some delicious ways to serve cauliflower on The Leaf, Nutrisystem’s website that provides hundreds of recipes (and lots of inspiration). Start with our guide to using cauliflower to make rice, pizza crust and more (Available here >).

All you need is a food processor or a grater to turn raw cauliflower florets into rice-like morsels that you can use just like rice or, mixed with egg, goat cheese and herbs and spices, into a delicious pizza crust. You can also use your cauliflower rice to sub for bulgur wheat in Tabbouleh Salad and for potatoes in tots and chowder.

But the options don’t end there.

Here are 11 other cauliflower recipes you need to try ASAP:

1. Cauliflower Fried Rice >

Imagine your favorite wok dish with way fewer calories. This authentic cauliflower recipe calls for mixed veggies—like carrots, snow peas, bell pepper, water chestnuts and soy beans—in a soy sauce-ginger mix with garlic, scrambled eggs and shrimp. It’s only 278 calories per serving and counts as two PowerFuels, one Vegetable and one Extra.

2. Spinach, Mushroom, Cauliflower Risotto >

Creamy risotto at 143 calories—and without the tedious stirring? You’ve got it in this recipe that substitutes riced cauliflower for rice. Two full cups of mushrooms, three cups of spinach, onion, garlic and a low-fat three-cheese blend make this dish extra flavorful and healthy. Counts as one PowerFuel, one Vegetable and one Extra.

3. Slow Cooker Garlic Herb Mashed Faux-tatoes >

One head of cauliflower, mixed with vegetable broth, garlic and herbs like sage, rosemary, thyme and parsley, will fill the house with delicious fragrances while it cooks in your slow cooker. It can turn even leftover holiday meats into a special dinner. One-sixth of this recipe counts as one Vegetable and two extras.

4. Cauliflower Mac and Cheese >

Mac and cheese at 114 calories? Sounds impossible, but not when you substitute cauliflower for the usual macaroni. Cut one head into small florets and mix with a creamy, cheesy sauce containing cheddar, cream cheese and almond milk. This makes a tasty side dish or a fabulous lunch or dinner that counts as one PowerFuel, one Vegetable and one Extra.

5. Cheezy Cauliflower Soup >

Save yourself the excess calories of cheese with this recipe for a creamy soup that gets its cheese flavor from nutritional yeast. Yes, yeast. Trust us, it’s delectable. Add sliced leeks, garlic and low-sodium chicken broth to finish off this light flex lunch (add some lean meat for a full, filling meal). Counts as one SmartCarb and one Vegetable.

6. Cauliflower Sweet Potato Soup >

Like cauliflower, sweet potatoes contain antioxidant chemicals that may help you fight chronic and killer diseases such as diabetes, cancer and heart disease, so you’re getting a double dose of healthy in this satisfyingly sweet soup spiced with coriander, paprika, cumin and ginger. And all for only 127 calories a serving. Not bad… just like all of our cauliflower recipes! Counts as one SmartCarb, one Vegetable and one Extra.

7. Cauliflower Buffalo Bites >

We have to admit… this is our favorite of the cauliflower recipes. If you’re missing your buffalo wings, you won’t be for long when you taste these. The secret of great buffalo wings—which are high in fat and calories—is the sauce. And you can get that same satisfying taste by substituting cauliflower florets for meat. Really! (You can even find buffalo cauliflower in the frozen food section!) Serve spicy buffalo sauce over florets that you’ve baked in the oven for 20 minutes and you won’t miss the chicken. One cup counts as one Vegetable and two Extras.

8. Asian Salmon Cauliflower Rice >

Wean yourself off of expensive and high-fat Asian takeout with this easy-peasy recipe that substitutes nutrient rich cauliflower rice for real rice. The easiest-peasiest part? You can buy already riced cauliflower in the frozen vegetable section of your supermarket. Your job is limited to baking the salmon and sautéing the rice with bean spouts then topping with a wasabi-soy-vinegar sauce and matchstick carrots, English cucumber slices, Nori and sesame seeds. One serving counts as two PowerFuels, two Vegetables and one Extra.

9. Twice Baked Cauliflower Casserole >

Two kinds of creamy melty cheese, tangy Greek yogurt and mashed cooked cauliflower, and you have a twice-baked casserole that will make you think you’re eating cheesy mashed potatoes—the ultimate in comfort food. Heavenly! This delicious dish counts as one PowerFuel and one Vegetable

10. Cilantro Lime Cauliflower Rice >

You won’t believe how tangy and tasty this recipe is. And so simple: Just cauliflower rice, lime juice, lime zest and cilantro. It’s the perfect side dish for Nutrisystem’s microwavable Southwest Fiesta Melt. Best of all, all of that flavor counts as just one Vegetable on the Nutrisystem program.

11. Cauliflower Crust Breadsticks >

Every bit as flavorful as your favorite pre-meal indulgence, these tasty breadsticks leave the fat, sodium and excess calories behind.

The post 11 Cauliflower Recipes So Good You’ll Forget You’re Eating Veggies appeared first on The Leaf.

https://askfitness.today/11-cauliflower-recipes-so-good-youll-forget-youre-eating-veggies/

#fitnessgymfatlossweightloss #dietplan

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benjamingarden · 6 years

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$100.00/Week Real Food Weekly Meal Plan - Week 15

If you’re just tuning in, this is an ongoing series in which I share our weekly meal plan as I (attempt) to convert us to a Whole/Real Food lifestyle. Our grocery budget is $100.00/week for 2 adults. Often I make 2 different meals because I am primarily plant-based and my husband is not. Most of what we eat is made from scratch and any boxed, canned and/or frozen products follow the Real Food guidelines. Meal planning is my way of controlling the grocery budget (read as a LOT of dollars saved), ensuring there is no food waste for the week, as well as saving time. You can read more about meal planning here.

Read the entire series here.

Well, I accidentally tossed out my April meal plan calendar while I was cleaning the other day. We had just gone grocery shopping and I was looking for the calendar so I could post it on the refrigerator. I couldn't find it. Then I realized. I had just been cleaning the day before and tossed a few papers I had sitting on my end table. It must have been in that stack and I hadn't realized. Bummer! So now I had to look at the grocery list and try to figure out what I had planned. That and recreate the rest of the month. As long as I don't accidentally toss the freezer inventory, then we are ok. 👍 I have yet to convince J to eat soup or salad for dinner, but to my surprise he has developed a love of hummus!! It is super-easy to make although I chose to purchase it pre-made this week. Hannaford makes a couple of pretty good varieties. I like it in my veggie wraps or we also use it as a veggie dip for a really quick weekday lunch when we don't have a lot of time. Weekly Meal Plan:

Sunday

Breakfast - Toast with Avocado

Lunch - (me) Veggie Wrap; (J) Ham Sandwich

Dinner - Veggie Dumplings with Rice & Steamed Green Beans, (J) Herb-Baked Pork Tenderloin

Monday