#green vegetable stew
green vegetable stew
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I miss carrots
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From 6 months...🥦🥕🥒
• Root vegetable mash with carrots and sweet potato
• Avocado and banana mash
• Apple and pear purée
• Omelette fingers
• Leak and Potato mash
• Green mash with peas and broccoli
• Banana sticks
• Cucumber fingers
• Apple and Blueberry stew
• Boiled tender vegetable sticks
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I made sweet potato hummus and served it with easy stewed lentils. So cheap, so fast...so delicious!
I was experimenting in the kitchen yesterday and tried this sweet potato hummus served with stewed lentils with sage. We absolutely loved it. So filling! The hummus could be served with nearly anything. I'd love to try with grilled veggies (eggplant, zucchini, etc!)
Video recipe here
Sweet potato hummus:
2 large sweet potatoes (about 1.25 pounds total), peeled and diced into large cubes
Avocado oil for roasting
15-ounce can chickpeas
3 tablespoons tahini
1 orange, juiced (or use lemon juice)
Salt and pepper to taste
2 teaspoons avocado oil
1 yellow onion, minced
1 leek (or green garlic), trimmed and thinly sliced (optional)
12 ounces mushrooms, thinly sliced
2 ounces sage leaves, minced plus a few leaves left while
1/2 teaspoon ground nutmeg
1/2 teaspoon crushed red pepper
1/2 teaspoon ground white pepper
1 cup French green lentils, rinsed
4 cups vegetable stock
Salt and pepper to taste
Plant-based Greek yogurt (or regular Greek yogurt), extra virgin olive oil, dry parsley for serving
Start the hummus:
Preheat oven to 400°F...arrange sweet potatoes on a baking sheet and drizzle with a tablespoon of avocado oil. Season with salt and pepper. Roast for 40 mins until very soft.
Heat oil in a large pot over medium heat. Add the onion and leek (or green garlic) and cook for 10 mins until it begins to soften and turn golden brown.
Add mushrooms to the pot and cook 10 minutes more.
Add sage leaves, salt, pepper, nutmeg, white pepper, and crushed red pepper. Cook for 45 seconds.
Add the French green lentils and cook for 1 minute.
Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 40 mins, uncovered, until thickened and reduced and lentils are tender. Taste and season to preferences.
In a food processor, combine chickpeas, tahini, orange juice, and 2 teaspoons of extra virgin olive oil. Pulse until blended.
Add the roasted sweet potato to the food processor and pulse until smooth. Add a bit of water to thin it out to desired consistency. You shouldn’t need more than 1/4 cup. Taste and season with salt and pepper. Set aside.
Right before serving, stir in the whole sage leaves into the lentils. Cook for 1 minute. Turn off heat.
Spoon hummus onto shallow bowls and use the back of your spoon to smooth it out. Pile the lentils on top. Garnish with a plant-based yogurt, extra virgin olive oil, dry parsley, and black pepper. Enjoy!
submitted by /u/BushyEyes
from Eating healthy on a cheap budget https://ift.tt/3eug0I7
Hi Talviel I've been a huge fan of your work for a long long time, and I love the sociological angle you give to the descriptions of the food! As I'm getting back into Skyrim after a long hiatus and playing a lot of great quest mods, what are some of your favorite examples of cross cultural fusion cuisine in Tamriel? ((As a side note I'm wondering if you've ever played Enderal, it'll definitely give you some good recipes and it's an amazing game!!!))
Fusion cuisine is all over Tamriel due to thousands of years of cross-cultural interaction and trade. In fact, many classic dishes (like Elsweyr Fondue, which has Nord and Khajiiti origins) are in fact a mashup of cultural kitchens! These are some of my favourites...
Aldmeri cuisine, especially coastal delicacies, are often inspired by the Maormer, though nobody admits to it. For example, the classic cold seaweed salad with a sweet-and-savoury sauce and sesame seeds is first documented in kitchen records for the Maormer Embassy on Kenarthi's Roost over two Eras ago. However, it's taken a firm root in Altmer culinary tradition, and for good reason too!
The Argonians, through trading and slavery under the Dunmer, have adopted many Dark Elf foods for their own, such as saltrice and bantam guar. Saltrice and bean stew is a popular worker's meal, loaded with other ingredients including fish or shellfish, vegetables, lentils, and if you're lucky, grilled snails or crunchy crickets.
The Bosmer are surprisingly open to trying new foods as long as they're Green Pact compliant, and as a result there are a fair few imported dishes served with Valenwood flair. For example, Hammerfell-style roast goat, which is customarily cooked in clay and sand ovens, is a popular favourite. While the original is spiced with harissa and other plant-based spices, the Bosmer are a little more inventive with their seasonings, basting their goat with a blend of spicy thunderbug egg paste, ghee, salt, and dried sweetgnats.
While they're reluctant to admit it, Bretons and Nords share a number of similarities in cuisine. In High Rock, clotted cream, which is a traditional Nord technique of preparing sweet set cream, is immensely popular! Clotted cream fudge is a delightful treat that brings a further Khajiiti influence, but is absolutely a 100% Breton candy!
The Dunmer may pretend that they're cultural and culinary purists, but it's just a front considering that the time-honoured Redoran Crab Meat and Scuttle is actually an Imperial dish favoured by Queen Barenziah. Now that half of Morrowind wants my head, I'll let you in on a further secret: the creamy dip is actually Orcish in origin, based on echatere cheese dips from ancient Orsinium!
Trying the primordialist approach when analysing the culinary history of Cyrodiil is more or less impossible, as the centre of Tamriel has always been a melting pot of cultures and foods from all races. The dish most famous for celebrating this diversity is New Life harmony pie, which includes an ingredient from each Province of Tamriel. While it varies from household to household, you'll commonly find ingredients like comberry, frost mirriam, timber mammoth milk, moon sugar, juniper berries, dried cherry blossoms, and even wamasu or fellrunner eggs from opposite ends of the continent!
I've always said that Khajiiti and Redguard cuisine are best friends, and I personally enjoy playing with combining the two. One of my signature dishes is mutton curry two ways: Elsweyr and Hammerfell style. Elsweyr curries are often green and coconut-based, with mutton that melts in your mouth. Redguards prefer rich tomato-based red curry with hearty roasted chunks of mutton. Combine the two in any combination? Culinary perfection, especially with a sprinkle of moon sugar.
I'm almost ready to say that Skyrim's food culture can be even more insular than Morrowind's, but that would be a lie. With borders to Morrowind, High Rock, and Cyrodiil, we are an adaptive bunch who have taken a few staple foods and made them our own. Jazbay Crostata is proof of Imperial influence on the Province's dessert culture, using native grapes rather than Cyrodiilic ones, and custard cream instead of zabaglione.
Wrathberry liqueur is a famous beverage that's enjoyed widely all over Tamriel, though it's not often known that the brewing technique is almost identical to the way comberry flin is made in Morrowind! There is no small amount of alchemical talent and patience required in the making of wrathberry liqueur, but its unique bittersweet flavour and velvety finish makes it one of the most sought-after Orcish exports.
Of all the places for Argonian cuisine to spread its influence, you probably wouldn't expect it to be the depths of the Alik'r. Yet where else in Tamriel would you find so many lizards, and people who might be interested in eating them? Barbecued lizard skewers dipped in fiery habanero sauce are a popular snack, which are surprisingly good once you get over the fact you're munching on a reptile on a stick. Thankfully, you can also get your lizards diced beforehand, making it a slightly (but only slightly) less harrowing experience to eat.
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Created May 8, 2021 at 08:43AM
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Do you know the Differences Between Creole and Cajun Cuisine
Cajun cuisine traces its roots back to early French explorers who have been originally brought to the Acadiana region of Louisiana by the federal government within a fur trade agreement. The original settlers were from Acadia, Canada (current Nova Scotia), however they also came from southern France and England. The initial dish developed was gumbo, which was a stew abundant with fat, simmered vegetables (especially onions and celery), and fish or shrimp. Gumbo is typically served at its base with rice. As time passes, the dish is rolling out into many versions and is now a cajun seafood staple with many variations, nonetheless it is still mostly served with rice.
Creole gumbo differs from Cajun gumbo for the reason that it uses tomatoes in its recipes. cajun restaurant are served with side dishes such as black-eyed peas, beans or potatoes. There are also regional variations offering adding ingredients such as for example jalapeno peppers and hot sauce to the gumbo.
The enslaved folks of the Creoles brought okra to Louisiana, and the name gumbo, that is an African name for okra. Gumbo, subsequently, developed into a stew made out of okra and simmered. The community further developed this dish with the addition of regional spices to it. As the Creoles left Louisiana and spread to the areas of the south, in addition they mixed their recipes with those of the Cajuns and created new, and much different, American versions of gumbo.
Louisianan Creole cuisine is definitely the true form of regional Cajun cooking and hails from the state of Louisiana along the Mississippi River. Some Cajun recipes are "slow cooked," Creole food is usually prepared with faster methods such as frying. This is probably done in order that meals would take less time to prepare. Frying is how Creole food is most often served today. "Hopped" seafood is also a favorite dish in Creole cooking.
While both Cajun and Creole food share many common origins, there are also some major differences. For instance, Creole food generally uses larger pieces of fish along with other seafood while Cajun cuisine uses variety of smaller items, including crawfish legs, fish livers and shrimp. Another difference lies in the point that Cajun cooking relies more on vegetables and greens while Creole staples such as for example rice and beans are quite prevalent. And exactly like how Louisiana's own Creoles spread their understanding of the recipes they was raised eating over the New Orleans area, many Cajun chefs today use recipes from the old Cajun country to prepare their menus. This helps to make sure that individuals who visit New Orleans can love this particular diverse culture through their tastebuds.
A number of the biggest ingredients found in both Cajun and Creole cuisine include onions, bell peppers, Cayenne peppers, garlic, tomatoes, onions, corn, shrimp, and crawfish. You will also find seasonings like thyme, salt, black pepper, oregano, garlic powder, paprika, garlic powder, basil, and vinegar. Although these ingredients are common, newer spices commonly used include ginger, cinnamon, white wine and soy sauce. When you go to any Creole or Cajun restaurant, these ingredients are integral to both types of cuisine. In essence, it really is these ingredients and subtle variations that set the styles apart.
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Do you know the Differences Between Creole and Cajun Cuisine
Cajun cuisine traces its roots back again to early French explorers who have been originally taken to the Acadiana region of Louisiana by the federal government as part of a fur trade agreement. The initial settlers were from Acadia, Canada (present day Nova Scotia), but they also originated from southern France and England. The first dish developed was gumbo, which was a stew abundant with fat, simmered vegetables (especially onions and celery), and fish or shrimp. Gumbo is normally served at its base with rice. As time passes, the dish is rolling out into many versions and is currently a cajun seafood staple with many variations, nonetheless it is still mostly served with rice.
Creole gumbo differs from Cajun gumbo for the reason that it uses tomatoes in its recipes. Both versions are served with side dishes such as for example black-eyed peas, beans or potatoes. There are also regional variations offering adding ingredients such as for example jalapeno peppers and hot sauce to the gumbo.
The enslaved folks of the Creoles brought okra to Louisiana, and the name gumbo, that is an African name for okra. Gumbo, in turn, developed into a stew made out of okra and simmered. The community further developed this dish by adding regional spices to it. As the Creoles left Louisiana and spread to other areas of the south, they also mixed their recipes with those of the Cajuns and created new, and far different, American versions of gumbo.
Louisianan Creole cuisine is definitely the true form of regional Cajun cooking and hails from the state of Louisiana across the Mississippi River. Some Cajun recipes are "slow cooked," Creole food is usually prepared with faster methods such as frying. This was probably done in order that meals would take less time to prepare. Frying is how Creole food is frequently served today. "Hopped" seafood can be a favorite dish in Creole cooking.
While both Cajun and Creole food share many common origins, there are also some major differences. For instance, Creole food generally uses larger bits of fish and other seafood while Cajun cuisine uses variety of smaller items, including crawfish legs, fish livers and shrimp. Another difference lies in the fact that Cajun cooking relies more on vegetables and greens while Creole staples such as rice and beans are quite prevalent. And just like how Louisiana's own Creoles spread their knowledge of the recipes they grew up eating over the New Orleans area, many Cajun chefs today use recipes from the old Cajun country to prepare their menus. This helps to ensure individuals who visit New Orleans can love this particular diverse culture through their tastebuds.
Some of the biggest ingredients found in both Cajun and Creole cuisine include onions, bell peppers, Cayenne peppers, garlic, tomatoes, onions, corn, shrimp, and crawfish. Additionally, you will find seasonings like thyme, salt, black pepper, oregano, garlic powder, paprika, garlic powder, basil, and vinegar. Although these ingredients are common, newer spices commonly used include ginger, cinnamon, white wine and soy sauce. When you attend any Creole or Cajun restaurant, these ingredients are integral to both forms of cuisine. In essence, it is these ingredients and subtle variations that set the styles apart.
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