#flat leaf parsley

[askwhatsforlunch]

Salmon and Crab Pasta Salad

Another day, another salad! When I tell you Summer meals are mainly ingredients at their best and ripest, tossed together in a dressing that enhances their flavour, and chilled for a few hours, I’m not joking. And as the variations and possibilities are endless, why not have a salad? Like this hearty Salmon and Crab Pasta Salad, refreshingly lemon-y and fragrant with garden herbs. Sounds good, eh? Happy Friday!

Ingredients (serves 2 to 3):

2 cups short pasta, like rotini or pipe rigate

1 small bunch fresh Chives 

3 sprigs fresh Parsley

4 leaves fresh Basil

1/2 lemon

2 tablespoons olive oil

a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

60 grams/2 ounces leftover Poached Salmon, cold

120 grams/4 ounces white crab meat

Bring a large pot of salted water to the boil. Stir in pasta, and cook, according to package’s directions, generally 9 to 11 minutes, until al dente.

Drain rotini thoroughly and allow to cool slightly. Set aside.

Meanwhile, finely chop Garden Chives, Garden Parsley and Garden Basil. Spoon chopped herbs into a salad bowl. Grate in the zest of the lemon halve. Add olive oil, and thoroughly squeeze in the juice of the lemon halve. Season with fleur de sel and black pepper. Give a good stir until well-blended. 

Add the reserved pasta, whilst they are still warm, tossing gently with clean hands, to coat generously in dressing and mix well. Flake in Poached Salmon, add crab meat, and toss gently, once more, to mix.

Chill in the refrigerator, at least a couple of hours.

Serve Salmon and Crab Pasta Salad with a good, chilled rosé wine, like a Pays d’Oc Gris or a good, chilled dry white wine, like a Sauvignon Blanc.

#Recipe #Food #Salmon and Crab Pasta Salad #Salmon and Crab Pasta Salad recipe #Pasta Salad #Pasta Salad recipe #Pasta and Noodle #Rotini #Chives #Fresh Chives #Garden Chives #Parsley #Fresh Parsley #Flat-Leaf Parsley #Basil #Fresh Basil #Garden Basil #Lemon Zest #Lemon Juice #Fresh Lemon Juice #Olive Oil #Fleur de Sel #Black Pepper #Black Peppercorns #Salmon #Poached Salmon #Crab #Crab Meat #Fresh Crab Meat #Fish and Seafood

[rascheln]

There's something very satisfying in the efficiency, sounds and movements of cutting up herbs with kitchen scissors.

#flat leafed parsley has become a current fav so it goes into everything #for some reason i really don't like the curly leafed version?? #anyways holding a bunch of leaves and just snipping through them is fun!! #also with rosemary!!

[queerandnow]

Salad - Chickpea, Artichoke, and Feta Salad

Chickpeas, artichokes, and feta cheese combine to create this recipe for a light and refreshing salad.

#artichoke #balance #salad #flat-leaf parsley #chickpea #refrigerator #pantry

[skippingdown16]

i hate doing big shops. you mean i have to make a shopping list? and remember to buy everything on the list?

#i have ten dollars off of 75 though so i have to do a big shop despite my feelings about them #i bet you they don't even have flat leaf parsley #they keep putting cilantro where the parsley is supposed to go and it's driving me crazy

[beinggayisreallyexpensive]

I really do lovely parsley and cilantro more than any human being should

#just ripped off a 2" wide clump of flat leaf parsley from the bushel and ate it

[what-marsha-eats]

#yotam ottolenghi #sami tamimi #celebrity recipe #vegan appetizer #button mushrooms #black poplar mushrooms #oyster mushrooms #shitakes #enoki mushrooms #fresh thyme #fresh flat leaf parsley #cinnamon sticks #coarse sea salt #coarse black pepper #lemon juice

[hellsitegenetics]

Chicken Pot Pie! :D

this is an actual recipe, but I have not tested it so have no idea if its good.

Ingredients

1 tbsp. olive oil

1 1/2 lb. bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

1/2 yellow onion, chopped

2 carrots, chopped

2 stalks celery, chopped

1 tsp. fresh thyme

1/4 c. all-purpose flour

2 c. chicken stock

1/4 c. dry white wine

1 c. frozen peas

1/4 c. fresh flat-leaf parsley

1 (14-ounce) package all-butter puff pastry

1 large egg, beaten

Directions

Step 1Preheat oven to 425°F. Heat a large cast-iron skillet over medium-high heat. Add oil. Season chicken with salt and pepper. Cook, skin sides down, until golden brown and crisp, 6 to 8 minutes. Flip chicken and transfer skillet to the oven. Cook, until the internal temperature of the thickest thigh registers 165°F on an instant-read thermometer, 12 to 14 minutes. Transfer to a cutting board. Discard skins and bones, and chop chicken. 

Step 2Place skillet over medium-high heat. Add onion, carrots, celery, and thyme. Season with salt and pepper. Cook, stirring occasionally, just until crisp-tender, 3 to 4 minutes. Add flour and cook, stirring, 30 seconds. Slowly stir in stock and wine. Bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 4 to 6 minutes. Remove from heat. Stir in chicken, peas, and parsley. 

Step 3Cut puff pastry into a circle 1 inch larger than the outside rim of a cast-iron pie plate. (You may need to roll the dough on a lightly floured work surface to get it to size.) Place pie plate on a rimmed baking sheet. Transfer filling to pie plate and top with puff pastry; crimp edges. Brush puff pastry with egg. Bake, until golden brown, puffed, and cooked through, 20 to 25 minutes.

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Closest match: Neolamprologus multifasciatus genome assembly, chromosome: 18 Common name: Many Banded Shell-Dweller

(image source)

#tumblr genetics #genetics #asks #requests #sent to me #fish #ocean #many banded shell-dweller

[theblackdahliaemporium]

Drying Herbs

How to Dry Herbs

Drying is the easiest method of preserving herbs. Simply expose the leaves, flowers or seeds to warm, dry air. Leave the herbs in a well ventilated area until the moisture evaporates. Sun drying is not recommended because the herbs can lose flavor and color.

The best time to harvest most herbs for drying is just before the flowers first open when they are in the bursting bud stage. Gather the herbs in the early morning after the dew has evaporated to minimize wilting. Avoid bruising the leaves. They should not lie in the sun or unattended after harvesting. Rinse herbs in cool water and gently shake to remove excess moisture. Discard all bruised, soiled or imperfect leaves and stems.

Dehydrator drying is a fast and easy way to dry high quality herbs because temperature and air circulation can be controlled. Pre-heat dehydrator with the thermostat set to 95°F to 115°F. In areas with higher humidity, temperatures as high as 125°F may be needed. After rinsing under cool, running water and shaking to remove excess moisture, place the herbs in a single layer on dehydrator trays. Drying times may vary from 1 to 4 hours. Check periodically. Herbs are dry when they crumble, and stems break when bent. Check your dehydrator instruction booklet for specific details.

Less Tender Herbs — The more sturdy herbs such as rosemary, sage, thyme, summer savory and parsley are the easiest to dry without a dehydrator. Tie them into small bundles and hang them to air dry. Air drying outdoors is often possible; however, better color and flavor retention usually results from drying indoors.

Tender-Leaf Herbs — Basil, oregano, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly. Try hanging the tender-leaf herbs or those with seeds inside paper bags to dry. Tear or punch holes in the sides of the bag. Suspend a small bunch (large amounts will mold) of herbs in a bag and close the top with a rubber band. Place where air currents will circulate through the bag. Any leaves and seeds that fall off will be caught in the bottom of the bag.

Another method, especially nice for mint, sage or bay leaf, is to dry the leaves separately. In areas of high humidity, it will work better than air drying whole stems. Remove the best leaves from the stems. Lay the leaves on a paper towel, without allowing leaves to touch. Cover with another towel and layer of leaves. Five layers may be dried at one time using this method. Dry in a very cool oven. The oven light of an electric range or the pilot light of a gas range furnishes enough heat for overnight drying. Leaves dry flat and retain a good color.

Microwave ovens are a fast way to dry herbs when only small quantities are to be prepared. Follow the directions that come with your microwave oven.

When the leaves are crispy dry and crumple easily between the fingers, they are ready to be packaged and stored. Dried leaves may be left whole and crumpled as used, or coarsely crumpled before storage. Husks can be removed from seeds by rubbing the seeds between the hands and blowing away the chaff. Place herbs in airtight containers and store in a cool, dry, dark area to protect color and fragrance. Dried herbs are usually 3 to 4 times stronger than the fresh herbs. To substitute dried herbs in a recipe that calls for fresh herbs, use 1/4 to 1/3 of the amount listed in the recipe.

Copyright: This document was extracted from "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Picture Credit: Linda Palmer- Pinterest.

#witch #hearth witch #herbal magick #kitchen witch #small business #witch blog #etsy shop #herbs #kitchen witchery #pagan #witchy #witchcraft #witchyvibes #green witch #pagan witch #witch community #witchblr #witch aesthetic #witchcore #witches #witchlife #hellenic pagan #paganism #pagan community #paganblr #wicca

[najia-cooks]

[ID: A bowl full of a saucy lentil dish with a curved green chili for garnish. End ID]

العدس / L3des (Moroccan lentils)

Cumin, paprika, turmeric, and ginger complement the earthiness of the green lentils in this flavorful, filling dish.

This recipe is for a common, basic Moroccan home-cook preparation of lentils; other preparations also include diced potatoes, sun-dried cured meat (al guedid or al qadid / الݣديد or القديد), dried meat cooked in oil (al khli3 / الخليع), or squash.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

2 cups (375g) green lentils, soaked in cool water for about 40 minutes

1 large yellow onion, grated

4 cloves garlic, grated or chopped

1/2 Tbsp ground turmeric

1/2 Tbsp ground ginger

1/2 Tbsp cumin seeds, toasted and ground

1 tsp black peppercorns, toasted and ground

1/2 Tbsp ground sweet paprika

1 Mediterannean bay leaf (laurel)

1 tomato, peeled and grated (about 1/2 cup)

1 Tbsp tomato paste (optional)

One bunch (1/2 cup) flat-leaf parsley

1 1/2 tsp salt, or to taste

1/4 cup extra virgin olive oil

1 1/3 cup (800mL) water

Ground roasted cumin, paprika, or cayenne pepper, to serve (optional)

Instructions:

1. Pick over lentils for stones or other debris. Soak them in enough cool water to cover.

2. If using whole spices, toast black peppercorns on medium in a dry skillet for a few minutes until fragrant. Set aside. Toast cumin for a minute or two until fragrant. Allow spices to cool. Grind peppercorns and cumin with a mortar and pestle or in a spice mill.

3. Quarter and grate the tomato flesh-side-first, leaving the skin behind. You can also peel the tomato by placing it for one minute in just-boiled water, then removing its skin (if skin does not come off easily, soak for another minute); then purée it in a blender. Grate the onion and garlic, or pulse in a food processor.

4. Heat 3 Tbsp oil in a large pot on medium. Add onion, garlic, bay leaf, and parsley and cook, covered, for 2-3 minutes.

5. Add spices (turmeric, cumin, pepper, and paprika) and sauté until fragrant, about 30 seconds.

6. Add the tomato. Cover and cook for another 3-4 minutes.

7. Add the lentils and water. Bring to boil on high, then lower to a simmer. Cover and simmer until the lentils are tender, 25-30 minutes. Stir in the remaining 1 Tbsp of olive oil.

8. Simmer, uncovered, until the desired consistency is achieved. The dish should be very saucy, like a stew.

9. Add salt to taste. Serve with olive oil, sweet paprika, cumin, and cayenne pepper at the table to top. Pair with a crusty bread, such as khobz.

Spice profiles vary somewhat for this dish, but typically include turmeric, ginger, and black pepper. Paprika and/or cumin are often added; sometimes, coriander or bay leaf is added as well.

Cooking methods also vary significantly. Some preparations cook a selection of the ingredients in oil before boiling, as I have called for; others add all ingredients to a pot and bring them to a boil together.

#lentils #Moroccan #cooking #gluten free #vegetarian recipes #tomatoes

[bonefall]

trying to translate my ocs name [thistlefiddle] into clanmew and i went with kekra for the prefix as it fits best, but i can't seem to find any words for the suffix [fiddle in this case is from fiddlehead fern]

A fiddlehead is just the young shoot of any edible fern before it unfurls! Clan cats don't have a particular word for this, because they are obligate carnivores and don't collect them for food like humans do.

Here are three words that can be used and are already in the lexicon, plus some more. Feel free to take your pick.

Fern (Generic) = Nan

Frond (Leaf of a fern) = Nanshiff

Bracken (Pteridium aquilinum) = Fofnan

Wall Rue (Asplenium ruta-muraria) = Pymwee They aren't actually aware this is a fern, this word comes from Slate-Parsley.

Lady Fern (Athyrium filix-femina) = Namar Describes large, grand ferns with lots of fronds, not JUST A. filix-femina. But this species is the largest in the area. It can be used as a less powerful Marssi sometimes. NOTE: In English these are the 'lady' and 'male' ferns, but these are not gendered in Clanmew.

Man Fern (Dryopteris filix-mas) = Marssi Very important medicinally to treat tapeworms, which is acquired from eating raw prey..... squirrelflight

Spleenwort (Asplenium trichomanes) = Norp Another medicinal herb, grows out of cliffsides the same way that Wall Rue does.

Hartstongue (Asplenium scolopendrium) = Weskan A huge, flat-leafed fern. The only one that doesn't have "fronds" by Clan cat standards! Comes from a corruption of "Holly-Fern."

Horsetail

And lastly! If you were wondering!!

Fernstripe = Namarseek Lady Fern + Long, thick stripe, referencing a fern-shaped stripe that runs down her back with fronds that branch off.

Fernsong = Nanyanaya Generic Fern + Singing, comes from the fact his kittypet name was Fiddles, which he INSISTED was some sort of fern, so they translated it as such!

Brackenfur = Fofnanfaf Straightfoward. Bracken + Fur.

Fernshade = Weskanhorrl Hartstongue + Understorey. Refers to Fernshade being an excellent, sneaky hunter who fares well even when there's very little cover.

Ferncloud = Marssiharryr Man fern + fast-moving-cloud. She's called Marryr for short. Her suffix was given based on her participation in the Dog Relay Race, she runs VERY fast.

#clanmew

[dduane]

Parsnip has essential oils similar to nutmeg and flat-leaf parsley. All are great for desserts.

Wouldn't surprise me a bit. :)

[amaltheas-anguish]

sharing some of grandma's recipes 🩷 she's OUR grandma now. she tends to give simple recipes for easy bases - add whatever you'd like to them!

recipes:

- chicken noodle soup

- chicken salsa soup

- sweet potato curry

- gumbo

- how to make rice

- homemade bread. peasant, flat, and fried

CHICKEN NOODLE SOUP

- buy roasted chicken. place in pot with water filled about halfway up chicken. leave to boil for 40min-hour [good for walking away and doing things. boiling it makes it super easy to get the bones out. you can also just pick the meat you want off if you're in a hurry)

- pick out bones / add boneless meat to pot with water or broth from store (as much broth as you want)

- 1tb bouillon, bay leaf [i double this for stronger flavor]

- any seasonings you want. my personal favs are creole or yellow curry. parsley is delicious as well and discourages bad breath >:]

- veggies: sliced carrots, celery, chopped onions

- bring to a boil for cooking then turn down heat, leave for 10 min

- noodles! any that you want. grandma's favorite are egg noodles. cook until noodles are desired texture

great granny made this for my gma served on top of mashed potatoes

makes multiple servings! good for easy leftovers

CHICKEN SALSA SOUP

- saute / fry chopped onion in butter. add 1 pint water and 1.5 cup salsa

- 1 tsp cumin, 1 tsp chili powder, 1-2 tb bouillon, as much garlic as you want (i personally double this)

- when it starts boiling add 1-2 cups of corn (canned or frozen)

- add bite sized chicken. i always buy my chicken precooked bc i have anxiety about it LOL. cook for 5 minutes longer

serve with sour cream, chips, and cheese

SWEET POTATO CURRY

- fry 1 chopped onion and 1 chopped sweet potato together with butter

- add a little water (don't fully cover food) and cover to steam about 10 minutes

- buy bottle of red or green curry sauce. 3 tbs. or about half the bottle. curry paste or powder also works! use same amount and adjust as desired

- add 1 cup of water with 2 tsp bouillon

- i personally add some cooked shredded chicken and a bit of creole seasoning and parsley. not called for in recipe

- add coconut milk once potatos are fully cooked and soft

- low heat until desired temperature

served with rice and flat bread

COOPER FAMILY GUMBO

cook in a big pot

- 1 bag frozen okra. chopped or chop yourself. fry with small amount of oil until it stops being stringy. takes about 10 min depending on amount. add to pot after

- add chopped: onion, green pepper, celery (1 onion, 1 big pepper, 2 celery for base recipe. i do some spicy peppers as well. add more as desired)

- 1 24-32oz can of diced tomatoes

- 2tbs bouillion (i use veggie bouillion, meat kinds are good too) (grandma uses this for an easy roux replacement) (roux recipe: butter and flour in low to medium heated pan. mix until golden brown. add creole seasoning)

- about 1 qts of water (i personally love broth so i just fill until im satisfied) (i will also use 3 32oz containers of broth instead of water for flavor)

- season with parsley, 2 bay leaves, plenty of tonys creole seasoning (i also add curry powder, onion powder, garlic powder, and lemon black pepper) (creole is main soup seasoning for gumbo) (the brand is just Cooper Family preference)

- once veggies are soft add bite sized cooked chicken, sausage, shrimp (i don't usually include shrimp bc of texture. i use a cooked chicken from the store and just tear it up so it's stringy. creole or beef sausage is my favorite) (i recently found some dried shrimp at my store and added that, good replacement for texture issues)

serve over rice with bread. best breads are garlic french bread or flat bread. normal bread slices also work just fine

creole is a little spicy, so taste test for desired amount as you're adding

FOR RICE IF YOU DONT HAVE RICE COOKER:

- add 1 cup rice or more

- WASH! rinse rice in water, mix with hands, and drain multiple times until water is no longer milky colored (doesn't have to be 100% clear)

- fill water until it's a little above the rice. measure with finger, i usually do a little under the first knuckle

- cover pot and leave to cook on medium heat. if it starts to boil, immediately turn down heat to low.

- once all water is evaporated, add butter and salt! serve with whatever you'd like

for YELLOW rice add 1-2 tb butter and 1 tsp turmeric, throw in some fried onions if you're feeling fancy!

grandma liked adding 1-2 tb of ketchup and fried onions to plain cooked rice. said it gave it a great reddish color LMAO

HOMEMADE BREADS

PEASANT BREAD BASE RECIPE

- 2 cups of warm water

      - for rosemary bread add crushed rosemary at this part

      - add any seasonings you want or leave plain! either way is delicious

- 1 tbs yeast, 2 tbs sugar, 2 tbs salt

let rest until yeast is activated (looks sticky/foamy/expanded)

- add up to 4 cups of flour. mix each cup in as you pour, the dough will be sticky and can be mixed with a fork

- cover with cloth and leave it to rise. will double in size. i usually walked away to leave it for an hour, im not sure if it actually takes that long tho lmao

- preheat oven to 375

- get your baking bread bowl or pan and butter VERY well to prevent the dough from sticking. i tend to cover the dough and pan in butter. if you don't have an oven bread pan or whatever it's called (my gma called it a cereal bowl i DONT think that's correct hahahah), then a flat pan will work just fine! bowl is just for shape. gma divides bread into 2 loafs, i divide into rolls or flatten it for flatbread!

- cover again in rag and let dough rise a 2nd time before placing in oven

loaves take about 20 minutes, but just bake until bread is a golden brown :] grandma likes adding sesame seeds before putting bread in oven

recipe works for pretty much anything! pizza dough, loafs, rolls, flatbread

FLATBREAD

- follow peasant bread recipe up until the 1st rise of the dough

- butter or spray cookie sheet with oil, spread dough thin

- brush top with melted butter, sesame seeds, parsley, and parmesan cheese

- bake at 325 until golden brown

i personally add some sliced chery tomatoes, rosemary, cheese, and creole seasoning to top bread before placing in the oven. then more cheese directly after pulling it out.

FRY BREAD

- after 1st rise, divide and hand flatten dough into thin circles

- paint with melted butter and let rest for 5-10 minutes

- fill a pan about 1/3rd with oil, high or medium heat while dough is resting in butter

- cook in oil until crispy golden brown

delicious with curry or gumbo!

#<3 #cooking #recipe #recipes #curry #sweet potato curry #chicken noodle soup #chicken salsa soup #gumbo #breaking bad #flatbread #fried bread #kitchen witch #kitchen magick

[ofmermaidstories]

my groceries for today were: (6) duck eggs, beetroot dip (hate beetroot its the most evil vegetable on the planet 😒), flat-leaf parsley, basil, potatoes and asparagus, a block of dark chocolate and a steak. and then for dinner i grilled the steak and did roasted potatoes with a bastardised chimichurri and roasted asparagus with a soy sauce/butter/nutritional yeast sauce and it was pretty good. 😌 girl dinner etc etc.

#and then for desert i had a icecream ✌🏽 #all in all a fairly successful day if i do say so myself 😌 #floating rubbish island: mermaid spam

[abramsbooks]

RECIPE: Grilled Pork Tenderloin with Chimichurri (from Meal Prep Magic by Catherine McCord)

It was in Argentina where I began my love affair with chimichurri; a pot of it accompanied whatever meat we were eating. Just the thought of pairing it with pork tenderloin makes me giddy.

PREP TIME: 15 minutes, plus 1 to 2 hours for marinating COOK TIME: 15 minutes SERVES: 4 to 6

¼ cup (60 ml) Dijon mustard

½ cup (120 ml) apple cider vinegar

3 tablespoons light or dark brown sugar

8 cloves garlic, minced

⅓ cup (75 ml) plus 2 tablespoons olive oil

1½ teaspoons kosher salt

2 to 2½ pounds (910 g to 1.2 kg) pork tenderloin, fat and silver skin removed

½ cup (15 g) packed fresh cilantro

½ cup (15 g) packed flat- or curly-leaf parsley

1 small shallot, peeled

2 tablespoons red or white wine vinegar

2 tablespoons fresh lime juice

Pinch crushed red pepper

Freshly ground black pepper

Place the Dijon mustard, apple cider vinegar, brown sugar, half of the garlic, 2 tablespoons of the olive oil, and 1 teaspoon salt in a large zip-top bag. Squish the bag to mix the marinade. Add the pork tenderloin and use your hand on the outside of the bag to move the marinade around the pork. Marinate for 1 to hours at room temperature or overnight in the refrigerator.

To make the chimichurri, in a food processor, place the cilantro, parsley, remaining garlic, shallot, the remaining ⅓ cup (75 ml) olive oil, the red or white wine vinegar, lime juice, crushed red pepper, remaining ½ teaspoon salt, and black pepper and pulse until finely chopped.

Heat a grill to medium heat. Grill the marinated pork on several sides for a total of 14 to 15 minutes, or until the internal temperature is 135 to 140°F (55 to 60°C) when checked with an instant-read thermometer inserted in the thickest part of the meat. (Alternatively, you can use a cast-iron skillet to roast the pork. Heat over medium-high heat and add 1 tablespoon of olive oil. Sear the pork all over for a total of 6 minutes. Transfer the pan to a 400°F (205°C) oven and roast for 15 to 20 minutes.)

Allow the pork to rest for at least 10 minutes to allow the juices to settle before slicing. Use a sharp knife to cut pork on a bias into ½-inch (12 mm) slices and top with the chimichurri sauce.

Make sure not to overcook the pork. Pork should never be cooked to more than 135 to 140°F (55 to 60°C). You want the internal color to be light pink.

Make double the amount of chimichurri sauce to serve with fish, shrimp, chicken, or steak later that week.

TO ENJOY LATER The cooked pork can be cooled and refrigerated in an airtight container for up to 3 days. Enjoy at room temperature or warm for 30 seconds in the microwave. Store the chimichurri in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays then transfer to labeled zip-top bags for up to 4 months.

PREP IN ADVANCE Place the zip-top bag of the pork in its marinade in the freezer for up to 3 months. When ready to cook, place the pork chops in the zip-top bag in the refrigerator to thaw overnight; cook as directed.

Become a faster, healthier cook with secrets from Weelicious founder and meal prep genius Catherine McCord

With celebrated cookbook author and Weelicious founder Catherine McCord's step-by-step process, your kitchen will be beautifully organized and fast, healthy family meals will be at your fingertips—starting with 100 of her favorite recipes. McCord believes that success in the kitchen comes down to two things—organization and meal prep—and she’ll show you how to master both in Meal Prep Magic.

One step beyond the ideological approach of Marie Kondo and The Home Edit, McCord brings you a practical guide to organizing the most important space in your home and using it. If you’ve ever lost leftovers to the back of the fridge, failed to find a spice that you know you bought, or faced a cabinet full of mismatched Tupperware, her advice will forever change your relationship to your kitchen.

After showing how to maximize your space for efficiency, McCord offers up her favorite family recipes. Including tried-and-tested secrets for saving time, these recipes are easy to prep ahead, make entirely ahead, contain basic ingredients that are always in your pantry, and/or strategically employ your freezer, air-fryer, Instant Pot, slow cooker, and more. Think grab-and-go breakfasts like Raspberry Creamy Chia Puddings, creative packed lunches including easy-to-assemble Salad Jars, healthy snacks like air-fryer crispy artichokes, and irresistible dinners that are even better leftover, such as lemony chicken thighs with lots of herbs.

By following McCord's simple strategies for meal prepping, you’ll always have food on-hand to enjoy throughout your busy week, limiting your trips to the grocery store and time spent in the kitchen. Eat healthy meals you love, while saving time, money, and your sanity. Never again stress out about what to make for dinner! Meal Prep Magic is a lifesaver for any and all home cooks, busy parents, and fans of Weelicious and McCord's popular book Smoothie Project.

For more information, click here.

#abramsbooks #abrams books #meal prep magic #meal prep #meal prepping #meal prep tips #smoothie project #catherine mccord #recipe #free recipe #pork tenderloin #chimichurri #quick dinner idea #dinner idea #dinner recipe

[what-marsha-eats]

#cauliflower #lemon juice #italian seasoning #sea salt #soy milk #almond milk #panko #crushed red pepper flakes #alfredo sauce #roasted unsalted cashews #nutritional yeast #tamari #vegan mozzarella #fresh flat leaf parsley #fresh basil #cherry tomatoes #green onion #spring onion #scallion #black sesame seeds #vegetarian entree

[americanforecast]

A Sardinian soup with fregola and white beans

A Sardinian soup with fregola and white beans A Sardinian soup with fregola and white beans: As chef Luigi Crisponi stood in his Santa Rughe restaurant in Sardinia, he insisted there was nothing he can educate about s’erbuzzu. The brothy but nonetheless thick soup — a specialty of the Italian island — is simply manufactured from greens, beans, and tiny, chewy nuggets of pasta. “There isn't any recipe,” he stated. “There’s simply herbs.” As many as 14 herbs, in truth, a lot of them foraged bitter greens. With just a little perseverance, he gave in. White beans soak in a single day, then slowly simmer with a little bit of browned pancetta. Then the greens, finely chopped, are simmered till the beans are prepared. Simply earlier than serving, the cheese and a little bit of fregola — the small, pellet-like pasta Sardinia is thought for — are stirred in. Simply sufficient to thicken the broth. It was daring, but recent, natural and lightweight, traits we mimicked for the recipe in our e book “Tuesday Nights Mediterranean,” which options weeknight-friendly meals from the area. We narrowed the listing of herbs and greens to these we felt had probably the most affect: parsley for grassiness, tarragon for candy anise notes and arugula for pepperiness. We additionally used pancetta to construct a savory spine and ricotta salata cheese, as Sardinians do, for complexity. When you can’t discover fregola, substitute an equal quantity of pearl couscous, however cook dinner it for less than 5 minutes earlier than including the beans, parsley and garlic. And if ricotta salata just isn't out there, finely grated pecorino Romano is an affordable swap, however halve the quantity. Sardinian Herb Soup with Fregola and White Beans (S’erbuzzu) Begin to end: 45 minutes Servings: 4 Substances: A Sardinian soup with fregola and white beans 2 tablespoons extra-virgin olive oil, plus extra to serve 3 to 4 ounces pancetta, chopped 1 bunch flat-leaf parsley, stems minced, leaves roughly chopped, reserved individually 1½ teaspoons fennel seeds ½ cup dry white wine Kosher salt and floor black pepper 2 quarts low-sodium hen broth ¾ cup fregola (see headnote) 15½-ounce can massive white beans, reminiscent of butter beans, rinsed and drained 3 medium garlic cloves, minced 4 ounces ricotta salata cheese (see headnote), crumbled (¾ cup) 4 ounces child arugula (about 6 cups frivolously packed), roughly chopped ½ cup frivolously packed recent tarragon, chopped Instructions: A Sardinian soup with fregola and white beans In a big pot over medium, warmth the oil and pancetta. Prepare dinner, stirring often, till the pancetta is browned, 6 to eight minutes. Stir within the parsley stems and fennel seeds, then add the wine and 1 teaspoon pepper, scraping up any browned bits. Deliver to a simmer over medium-high and cook dinner, stirring, till many of the moisture has evaporated, 2 to three minutes. Add the broth and convey to a boil over excessive. Stir within the fregola and cook dinner, stirring often and adjusting the warmth to take care of a simmer, till the fregola is simply shy of tender, about 10 minutes. Add the beans, garlic, parsley leaves and half of the ricotta salata, then proceed to cook dinner, stirring often and adjusting the warmth to take care of a naked simmer, till the fregola is absolutely tender, about one other 10 minutes. Off warmth, stir within the arugula and tarragon, then style and season with salt and pepper. Serve sprinkled with the remaining ricotta salata and drizzled with further oil. Get extra recipes and dinner concepts from The Washington Instances meals part. Read the full article