#its an £8 frozen ready meal

[darkficsyouneveraskedfor]

The Farmer's Daughter 8

Warnings: non/dubcon, and other dark elements. My username actually says you never asked for any of this.

My warnings are not exhaustive but be aware this is a dark fic and may include potentially triggering topics. Please use your common sense when consuming content. I am not responsible for your decisions.

Characters: Walter Marshall

Summary: You notice a peculiar change in a family friend. (short!reader, sorry size kink is out)

Part of the Backwoods AU

As usual, I would appreciate any and all feedback. I’m happy to once more go on this adventure with all of you! Thank you in advance for your comments and for reblogging.

You finally manage to quell your sobs. A slight trickle stains your cheeks and falls onto Walter’s shirt. You sniffle and reach to wipe your nose with the back of your hand. As you do, your fingers brush against his chest. 

You hear his heartbeat, steady as you’re anything but. He’s warm and soft and sturdy. You feel a sudden rush of guilt for spilling all this out on him. You slowly sit up, pulling away as Walter gently, almost reluctantly, slackens his embrace. 

“I’m sorry, I–” you raise your head but find your words smothered.

You don’t realise what’s going on at first. Walter’s hand cradles your face as his lips press to yours, tilting your chin up as his thumb slides under it. You hum in surprise, eyes round as the scent of his sweat invades your nose.

You put your hand flat to his chest and push. You bring your other up and shove until he lets you go. His arm falls away and you turn, shifting and sliding off the step. You stand, dizzy and confused, clutching your splitting head.

“I… I’m sorry,” he stammers as he rises too.

You run past him up the steps, legs wobbling, skull pulsing from the hangover of your grief. You push the door inwards and clamour inside. You don’t stop. You barrel upstairs and down to your door, swinging inside with a careless snap of wood on wood.

You lean on the door and slowly slide down, knees bent to your chest as you hang your head forward and shield it with your arms. You hear shuffling and a set of hinges groan. Footsteps pad quietly outside your door.

“Honey, are you okay?” Your mom calls through.

“Yes,” you force out evenly, the effort further thumping in your temples.

“Oh, uh, I’ll be downstairs,” she says, her voice silty with sleep, “you in the mood for coffee?”

“No thank you,” you eke out.

You wait until she’s gone before you can breathe again. It can’t be real. That can’t have happened. You really didn’t believe it when your mother said it. Walter? Why would he ever think of you like that? And now? Of all times?

Your father is sick, your mother is in shambles, and life is already so complicated. It isn’t that he’s a bad guy, he’s nice and helpful and all of that. It’s just that you’re already scared and lost. It would only make things so much more complicated.

🌾

You stay in your room for the rest of the night. When your mother comes to check on you, you tell her you have cramps. Your period isn’t due anytime soon but PMS can be a bitch. Just as much as life can.

She leaves a plate on your nightstand regardless and you thank her. You’re not very hungry and only pick at it before giving up on the meal. You wallow in your restless discomfort. Your head pounds until you’re nearly delirious.

You fall into a sleep less than refreshing. Your headache follows you into the void and its shadow greets you with the daylight. You wake and roll over, unready for the day but knowing you must face it. You wash and dress and head down to pretend everything is okay. Again.

You start on breakfast as your mom has yet to appear. You don’t mind, it keeps you busy. You count out the eggs and strips of bacon, a few sausages too. You stack a plate with bread ready to toast and yawn over the percolator as you put it on to boil.

You hear tires and an engine. You go rigid, frozen as you stand at the counter. What do you do? Go get your mother? Help her with dad? Or Timothy? He can keep Walter distracted.

Too late. There’s footsteps on the porch then a tap on the frame of the screen door. You panic and clear your throat. Nothing happened. Nothing’s changed.

“Come on in,” you call and pull out a skillet to heat up.

The front door opens and your ears tweak as you listen to his movement. Deliberate and drawn out, as if he’s also avoiding you. You keep your back to the door as you work at the stove, adding a touch of oil to the pan.

He enters, his shadow flickering over the wall, and you sense him. Is he watching you? You refuse to look back and check in fear of being caught. You grab the sausage and the bacon and lay them out on an oven sheet.

“Good morning,” Walter says.

“Good morning,” you return in a small squeak.

He’s silent. Neither of you know what to say. Each time you try to think of something, the friction of your lips remind you of the feel of his. You hadn’t been thinking in the moment but you remember how soft but determined he was.

Why would he do that? After you were just bawling on his shoulder? Seeing you like that, a mess, vulnerable, half-broken? Your stomach knots as you keep your hands moving and eyes averted.

“How are you?” He asks in a strained timbre.

“Fine,” you answer sharply, taking a breath to ease your tone, “you?”

“Tired,” he says, “you need any help?”

He steps forward and you shy away. You stop yourself from going any further and shake your head, “I got it.”

“Right, I…” he begins.

“Alright, Patty,” your mom’s voice wafts from upstairs, “that’s it. You’re doing so well.”

“Oh, I gotta–”

You turn with the spatula and nearly run into Walter as he also moves towards the door. You stop as you face each other, wavering as you stare. His jaw squares and his cheek twitches, his eyes sparkling.

“You’re cooking. I’ll help.”

“Really, you do too much–”

“I know,” he agrees staunchly and turns away, “too damn much.”

He strides out and you stand there. What does he mean? Too much of what? Well, you can’t ask from him. He has helped more than he should, but is that what he means? Or does he mean… that? 

He wouldn’t just walk away because of that, would he?

#walter marshall #dark walter marshall #dark!walter marshall #walter marshal x reader #drabble #au #backwoods au #series #the farmer's daughter #night hunter

[cupcraft]

Simple Cooking Tips by me trying my best:

1: Canned foods are fine. Canned foods are often affordable, very shelf stable, and versatile. Canned veggies taste great when seasoned and cooked. Canned meat is fine too. Enjoy eating your canned food little life!

2: Instant mashed potatoes are a great way to make a quick an easy side. You can always add extra seasoning/butter/creamcheese/sourcream/milk/broth/etc. if you need. The same goes for other instant foods they are very versatile. Instant foods can often be shelf stable, cheap, and also good if you dont have a lot of time to cook.

3: I made too much food or bought too much food or produce uh oh. Freeze/freeze/freeze (just make sure you keep track of dates and stuff/know that some foods texture will change when frozen). There are often plenty of tips and tricks to freezing things well when they have texture changes. Food never has to go to waste! And on days where its hard for me to function having a frozen meal ready to heat up is the best. Also, for excess produce especially see if your town has any local fridges/places to donate fresh produce for someone to take!

4: If the only way youre going to eat is ordering out then do it if you can afford it. Dont feel bad for ordering out. This is your sign that if you need to order out then do it, you dont need an excuse. Youre allowed to want or need ordering out.

5: Meal prepping is supposed to help you not exhaust you. I struggle to eat breakfast for example so its really helpful for me to make things that are quick while im already cooking dinner so that in the morning i have less effort to expend. I make things like yoghurt parfaits/chia seed pudding, over night oats, coldbrew coffee, boiled eggs, etc! Dont feel pressured to meal prep if it is more stressful for you. Its supposed to help you!

6: Setting alarms to eat is soo soo helpful if you struggle to remember or struggle to read your body's needs. I struggle with this myself, so I set alarms for lunch and dinner (as i usually eat breakfast at work). You dont need to be strict with yourself/regimented on the times but it just helps me remember to eat or to prepare food to eat later.

7: Once a pan/pot/cooking equipment cools soak it/rinse it off as soon as you can. It will make cleaning it a lot easier when there's less caked up on it. And if your someone like me who struggles with wet food textures while cleaning this can help a lot too.

8: Don't feel bad for not eating leftovers/finishing a plate/having to throw stuff out. It's okay and not a moral failing. You are not wasting food.

9: Instant ramen is amazing and you can add so much to it in order to make it a really filling meal. You can add veggies (i like to add spinach/kale and mushrooms), you can add more protein (eggs, spam/shrimp/other meats, tofu, etc.). Go crazy with it!

10: I plan my meals out for every day of the week. This helps me stay organized. You don't have to do this, but if youre like me and knowing what your going to eat everyday helps you focus/cook/not stress then do it!

11: If you have a roommate/someone you live with you can find ways to share certain costs/foods. For ex me and my roommate share things and the cost of things that are used so much like: onions, garlic, spices/salt/pepper, tea, etc.

12: You dont have to chop things if you dont want to. You dont have to mortar and pestle things if you dont want to. Use items that make things easier for you! If you need a food processor, if you need a garlic mincer, if you need a potato ricer, do it! Buy precut beef for stew, buy precut chicken tenders, etc! You dont have to chop a single thing! Make things more accessible and easier! And if you like to spend time chopping and mastering knife skills then do that too!

this is all i have for now but please add on if youd like :)!

#my musings

[gnomishcunning]

8/28: "It will be okay as long as we're together"

(an alternative approach to the day 8 prompt of @writ3rstears #BG3FicFeb. cheesier than intended, but sometimes that’s how it goes.

i’ll rewrite this one someday when i have more braincells available.)

“Volunteers.” 

Marrow’s voice is shaking. 

That’s what draws everyone’s eyes away from dinner; their small, somber meal, camping on a bluff among the Shadowlands; halfway between the Thorm family crypt and the terrible omen of Moonrise Towers in the distance. 

Halsin freezes, Lae’zel stares. Gale loses concentration on the Mage Hand stirring the stew, leaving the wooden spoon to clunk against the side. Wyll’s gaze is straight concern. Even Shadowheart, silent since they left Shar’s temple, looks up from the depths of misery.

If Karlach had a heart, she’s sure it would clench.

“Yesterday, we freed the Nightsong. An aasimar by the name of Dame Aylin. She was the source of Ketheric Thorm’s immortality.” They state, nodding towards cleric. All eyes shift to her, and she freezes under the attention. After a long moment, she nods. Eyes return to Marrow.

“Tonight, Jaheira and her Harpers prepare to march on Moonrise Towers.” They hold up one hand. There’s a small stone clutched between two fingers, a deadringer for Wyll’s dead eye. A sending stone. “I got the message fifteen minutes after the Nightsong took flight.”

In four months of adventures, countless deadly situations and tense negotiations, the little leader had never hesitated to speak. Quick to throw a word, a comment, a comfort or a flirt. Whether their words made the situation worse or better, their opinion made its way into the world. 

Now? The words march off their tongue with all the enthusiasm of a funeral procession.

“In good conscience, I can’t ask any of you to come. Ketheric Thorm is stronger than any opponent we’ve faced before, and there’s an army between him and us we’ll need to fight our way through first.” They try to state, but — their voice breaks. A choked sob, like someone broke the spine of a small animal. Tears bead at the corner of their good eye. “If there’s any fight, any opponent that may kill us before the ceremorphosis does, it’d be here.”

That’s when Karlach moves. Her stew’s abandoned to the dirt, and she slides across the log she shares with her lover to wrap her arm around their thin shoulders; a tail curling around their waist. Marrow stays bone-straight. She can feel the tension in their spine, trying to resist from melting into her arms. 

“So.”  They croak, unsure, outright terrified; they’re speaking through fractured glass. Their gaze skips around the circle, staring at frozen faces. “I won’t ask any of you to come. Volunteers only. Follow me to Moonrise only if you’re sure you’re ready to risk your life.”

Before anyone can respond, it’s Astarion who finds his voice first.

“You mean to tell me, you’d march to Moonrise all on your little lonesome if we all opted to stay behind?” He asks. He sounds incredulous, almost curious — if the concept is some sort of indulgent fantasy.

Out of everything, this makes Marrow snort. 

(Karlach’s immediately shot back to when they first set foot in the Grymforge. Marrow spent most of that mission giggling their way through these conversations with the Duegar, shooting intermittent glances at the deep gnomes — the bodies lining the floor, the hunched backs of slaves, the nine-tailed whip in the hands of the Duegar master.

So horrified at the condition of their kin, incredulous laughter was all they could manage)

Her tail snakes a notch tighter around their waist. Marrow’s forced to wheeze, their laughter cutting off. 

“W-well,” They manage, still grinning. “You’ve all opted to trust me with your lives thus far. It’d be a shame if none of us were present to try and find a solution to our common affliction. It’d only be right as leader, dutifully elected or otherwise.”

The statement hangs in the air. It’s the first time Marrow has vocalized it, but far from the first time it’s been acknowledged. Leading Shadowheart up off the ravaged beach where it all started had snowballed into serving as the figurehead and face of a makeshift mercenary company, an adventuring party none had asked to join. Making decisions, giving orders, taking lives — they all looked to their little leader.

 Team Tadpole, Marrow had joked once. Everyone had groaned, but nobody had thought of anything better. 

“I’ll be there.”

Karlach’s voice breaks the silence, no better than her first rushed iloveyoutoo. 

Marrow turns to look straight at her, so grateful they might cry — oh hells, they are crying — but wearing the crooked little grin Karlach’s only seen when they’re truly happy. The gnome shifts to slide a small arm around Karlach’s back, leaning in to press a silent, grateful kiss to her cheek. 

“Aye.” Wyll’s the second to agree, nodding solemnly. “Your instincts haven’t led us astray yet.”

“No jhe’stil,” Lae’zel interrupts. “Yet you led me to see Vlaakith’s eyes. My blade will be at the ready.”

“You fed me without question my first week in camp,” Astarion muses. “I’d be remiss to lose a source of free meals.” 

“And as much as you hoard every bit of magic we’ve come across, you’ve always found a spare bit of Weave for me to consume. It’s mighty time I repay that generosity.” Gale adds.

“After everything you’ve done for Thaniel andI ? It’s no question.” Halsin affirms. 

Marrow’s gaze jumps around the circle. Their face is pure stun, tears leaving wet streaks down one side of their face. Their eyes eventually land on Shadowheart, the only one who hasn’t spoken. 

Next to Karlach herself, Shadowheart’s been Marrow’s constant companion since the very beginning. Even when the barbarian isn’t, the cleric always is. If Shadowheart weren’t so shy and Marrow so secretive about their family, Karlach would almost call them sister and sibling.

“...You followed me into the Shadowfell, convinced me disobey Shar and spare the Nightsong and pulled me back out in one piece. I’ve abandoned my goddess and my purpose at your urging.” She eventually manages. Marrow winces like they’ve been stabbed. 

Then she smiles, for the first time since they’ve left the Sharran temple. “Where else would I be?”

Marrow doesn’t quite grin, but something else rises. That ineffable determination, an improv actor’s faux-confidence. Enough to bring about a grim smile, knowing their troupe was behind them. 

“Then tomorrow,” They manage, voice rough but whole. “We march on Moonrise.”

#BG3FicFeb #team tadpole #balduramblings

[unreadpoppy]

Wash My Dreams Away - Chapter 8

Halsin x Gwen (Tav) / Raphael x Gwen (Tav) on the side

Read on AO3

Chapter 7

A/N: Life is crazy but hey, at least the fic got updated

Thorns and leaves were caught in Gwendolyn’s dress as she tried to find an exit to the maze. She didn’t know why she was running, but the sound of large footsteps made her sprint. She could feel the ground shaking as whatever creature that was behind her got closer. 

Her legs ached and her lungs burned, as Gwen was met with a dead end. Breathing heavily, she thought of incinerating the wall of leaves with a spell, but before she could begin conjuring a fireball, she felt something breathing down her neck. 

Shaking, the tiefling slowly turned around and was met with a visage of the Hells. The creature was tall, much larger than she, and imposing. Its body was engulfed in flames, sporting long wings and a tail. 

But what scared Gwendolyn was the face. Or better, faces. The fiend had three faces, all with a long snout, of which she could see the flesh and bone. Each mouth adorned terrifying tusks, and the tiefling trembled as its four eyes looked at her. 

Never, not even in her worst nightmares, had she ever seen such a horrifying beast.  From the size of its hands alone, she knew she would not win a direct confrontation with it. She fiddled with the pockets of her dress, trying to find her lucky rabbit’s paw - the one her mother had made, which she carried around everywhere, but found nothing. With no source of comfort, Gwen’s breath hitched when the beast began sniffing her. She dared not move or make a sound, afraid of triggering the creature into attacking her.

Its eyes focused on the tiefling, the face in the middle getting closer to her. Gwen braced herself, preparing for the worst and already hoping for a quick death. But, instead of striking her down, one of its mouths opened and its tongue slipped out and slowly licked Gwendolyn. 

A trail of hot, wet, saliva was traced from her breasts to her cheek. As the creature was done, the tiefling’s brows furrowed, as she tried to make sense of what was happening, wondering if the beast was trying to get a taste of her before making her its next meal. She took a step back, the leaves in the wall brushing against her shoulder blades. The fiend opened its mouth again, ready to lunge at her, but its attack never came. 

Just as it was about to strike, the sound of a roar distracted it. Something tore through one of the maze’s walls and leaped on the fiend’s neck, the surprise and strength of the attack causing the beast to move away from Gwen. 

Taking a better look, she noticed that it was a large cave bear that had come to her rescue, the animal mercilessly clawing at the fiend and charging at it. For one second, the bear turned its head towards Gwen, and she nodded to it, as to express her gratitude. She had no doubt that the monster from Hell would kill the bear soon, and so, she took the opportunity to cast burning hands on the wall behind her, creating a path for her away from the fight. 

Picking up her skirts, she sprinted away. She was still able to hear the roars for some time, but as she reached the end of the maze, the only sound she could hear was of her heart beating in her chest.

Gwendolyn took a moment to breathe, looking at her surroundings. Outside of the labyrinth, she found herself in front of a frozen lake, and on the other side of it, a forest. She considered her possibilities: she could cross the lake but risk falling into its cold waters, or stay, and risk a confrontation with the fiend. 

She didn’t like her options, as both would lead to danger. But, as she began listening to the sound of something approaching, the tiefling decided to cross the lake. Gwen tried to carefully step on the ice, not wanting it to break. She could see small cracks forming on where her feet were, but she willed herself into continuing. 

She was a third of the way across when she heard roaring again. Turning around, the bear, with its muzzle covered in blood and ashes, parts of its fur on fire, was looking at her. Without a second thought, and scared by the sight, Gwendolyn began running, the bear chasing after her. 

Gwen almost slipped a few times but was able to keep her balance. She was so close to the end, so focused on escaping, that she hadn’t noticed that even more of the ice cracked underneath her. 

One second, she was looking at a large oak tree in the middle of the forest. In the next, she was drowning, the ice cold waters of the lake embracing her. 

She tried to swim, but her muscles felt weak after so much running and her dress was weighing her down. Darkness surrounded her vision as her lungs ached, begging for air. Gwendolyn closed her eyes, her consciousness beginning to fade. 

The last thing she remembered was the feeling of a large hand grabbing her forearm, and then, everything went black.

…

“Druid. How is she faring?” Minthara asked as she walked in their shared tent. Halsin kneeled beside Gwen, removing a wet rag from her face. 

He shook his head. “Her fever has broken down, but she hasn’t shown signs of waking up yet.” Halsin looked at the empty vial in the drow’s hand. “Have you had any luck in your research?” 

“It’s not drow poison, or any common poison for that matter. Considering the devil who visited us prior to this, and the signed note, I wouldn’t be surprised if this was some fiendish concoction.” Minthara scoffed. “You’d think a man pacted to a she-devil might have some information on this, but alas, our resident warlock has proven himself useless on the matter.” 

“He’s young with a patron that has lied and tricked him before.” Halsin grumbled. “Of course he wouldn’t know.” 

“Excuses. When I was his age, I-” Minthara was interrupted by the sound of a whimper. 

“No…no….get away…” Her head turned towards Gwen, who was muttering those words, a pained expression on her face. “Have to run….fiend…”

“Gwen? Can you hear us?” Halsin said, brows furrowed. He tried putting a hand on her forehead but it was quickly swatted away by her, as she screamed “NO!”. The druid shared a look of worry with Minthara, and then, a loud gasp came from the tiefling. 

Gwendolyn began twisting on the bedroll, her hands flying to her neck, as if she was choking. Halsin struggled to put her in a sitting position, but with the paladin’s help, he managed to do so and began to strike Gwen’s shoulder blades, believing that something could be lodged in her throat. 

The tiefling continued her struggle, her eyes rolling to the back of her head. Minthara began screaming at the druid, commanding him to fix this. He ignored her, focusing on trying to help Gwen. 

“Come on.” He grunted. The sounds of her gasping and Minthara’s shouting alerted the others and soon, everyone else had gathered outside. Shadowheart rushed to Halsin, attempting to help him figure out what was wrong. 

The cleric was not able to even cast a healing spell when suddenly, Gwen went limp, almost falling onto the bedroll, if it wasn’t for Halsin grabbing her. 

“Gwen? Gwen!” He held her, bringing her chest close to his ear, as he listened to her faint heartbeat. Her breathing had evened out, and he tried shaking her, but her head only rolled from one side to another. It was as if she had no muscle or bones in her body, as she lay there, as pliant as a ragdoll. 

Everyone looked at each other, unsure of what to do. 

“Is she…you know” Astarion said, earning himself a glare from most. 

“No.” Halsin replied sternly. 

“Oh good, then we can go back to our usual problems.” The vampire said. 

“By the gods, Astarion, could you be less of an arsehole?” Wyll complained and soon, a verbal fight had broken out. 

Halsin’s attention, however, was focused solely on Gwen. He cradled her in his chest, after noticing how she was shivering. Whispering to her, he said “If you can listen to me, come back.” He bent his head, kissing her forehead. 

A moment passed. Two, three, and then…

Gwendolyn’s eyes began to open.

#halsin bg3 #raphael bg3 #halsin baldur's gate 3 #raphael baldur's gate 3 #halsin x tav #raphael x tav #oc: gwendolyn gray #bg3 #baldur's gate 3 #my writing #this was not proof read #raphael the cambion

[thevegans]

Madras curried vegetables with brown rice.

How to Make Madras Curry Vegetables with Brown Rice.

Introduction

Curry is a popular dish all around the world. Its origins can be traced back to the Indian subcontinent, where it is a staple food in many households. There are many varieties of curry, each with its unique blend of spices and ingredients. Madras curry is a spicy and flavorful dish that originates from the southern part of India. In this recipe, we will show you how to make Madras curry vegetables using green bell pepper, red onion, red bell pepper, sweetcorn, peas, and green beans with brown rice.

Cooking a curry from scratch can seem intimidating, but it is actually quite easy. With a few simple steps, you can create a delicious and healthy meal that your whole family will love. This recipe is perfect for those who are looking for a vegetarian or vegan option that is both healthy and flavorful.

So, let's get started!

Ingredients

To make Madras curry vegetables with brown rice, you will need the following ingredients:

• 1 green bell pepper, sliced

• 1 red onion, sliced

• 1 red bell pepper, sliced

• 1 cup of sweetcorn

• 1 cup of frozen peas

• 1 cup of green beans

• 1 cup of brown rice

• 2 tablespoons of Madras curry powder

• 2 tablespoons of olive oil

• 1 teaspoon of salt

• 1 teaspoon of black pepper

• 2 cups of water

• 1 can of coconut milk

Section 1: Cooking the Rice

The first step in making Madras curry vegetables with brown rice is to cook the rice. Brown rice is a great option because it is high in fiber and nutrients. To cook the rice, follow these simple steps:

1. Rinse the rice in cold water to remove any excess starch.

2. In a medium-sized pot, bring 2 cups of water to a boil.

3. Add the rice to the boiling water and stir.

4. Reduce the heat to low, cover the pot, and let the rice simmer for 40-45 minutes.

5. Once the rice is cooked, remove it from the heat and let it sit for 5 minutes before fluffing it with a fork.

While the rice is cooking, you can start preparing the vegetables.

Section 2: Preparing the Vegetables

Madras curry vegetables are made with a variety of colorful and nutritious vegetables. Here's how to prepare them:

1. Wash and slice the green bell pepper, red onion, and red bell pepper into thin strips.

2. Heat the olive oil in a large pan over medium heat.

3. Add the sliced vegetables to the pan and sauté for 5-7 minutes until they are tender.

4. Add the sweetcorn, peas, and green beans to the pan and stir well.

5. Sprinkle the Madras curry powder, salt, and black pepper over the vegetables and stir to combine.

6. Reduce the heat to low and let the vegetables simmer for 5-10 minutes until they are fully cooked.

7. Add the can of coconut milk to the pan and stir well.

8. Let the curry simmer for an additional 5 minutes until the sauce has thickened.Once the vegetables are fully cooked and the sauce has thickened, your Madras curry vegetables are ready to serve.

Section 3: Serving the Dish

Madras curry vegetables with brown rice is a complete and healthy meal that is perfect for lunch or dinner. To serve the dish, simply spoon the vegetables and sauce over a bed of brown rice. You can garnish the dish with fresh cilantro, chopped nuts, or shredded coconut for added flavor and texture.

This dish is also great for meal prep as it can be stored in the fridge for up to 4 days. Simply reheat the curry and rice in the microwave or on the stove for a quick and easy meal.

Madras curry vegetables with brown rice is a delicious and healthy meal that is easy to make and perfect for vegetarians and vegans. With a blend of flavorful spices and nutritious vegetables, this dish is sure to satisfy your taste buds and keep you feeling full and satisfied. So, the next time you're looking for a healthy and flavorful meal, give this recipe a try!

#vegan #food #food pics #plant based #meat free #vegan diet #vegancommunity #what vegans eat #foodpics #foodie #curry recipes #madras #rice #what vegans cook #veganrecipes #vegan recipes

[sarpedon]

Top 5 ways to prepare mushrooms? 🎤

my standard 5+ days a week breakfast of mushrooms + spinach + eggs in a tortilla with some cheese

mushroom + onion + spinach + cherry tomato frittata

cook down mushrooms in a pan with onions and balsamic vinegar and veg of your choice (its great with broccoli or zucchini) and then add either pasta or pearl couscous and more balsamic vinegar. ideal pasta to veg ratio in this is 1:1

mushroom + tofu + peas + carrots in fried rice. my usual ratio here is 8oz of mushroom, 14oz of tofu, and 1cup of uncooked rice (but like. cook it first please). fried rice neeeeeeds mushrooms a fried rice without mushrooms is just sad

ANY kind of soup with mushrooms. i love mushroom and rice soup. i made a hot and sour soup last night that was amazing. but the best is what i call Lazy Soup. just broth + mushrooms + spinach + soy sauce + chili flakes + either instant noodle block or frozen dumplings (or both if you're feeling fancy). ready in the amount of time it takes to boil water basically.

as you can see i rarely just Cook Mushrooms on their own. this is mostly because i dont really cook anything just on its own. i prefer all my meals to be super mixed up in one big pot and all cooked together :3 but honourable mentions ofc go to Grilled Portobello Mushrooms ad the classic Mushrooms and Caramelized Onions that you can use as a delicious topping for a steak or grilled chicken breast. but yeah! theyre my favourite ingredient and i go through 8-16oz of mushrooms every week. :3

[hannahwilliams21]

Wondering How to Make Weeknight Dinners Exciting? Try Our Ultimate Matar Paneer Recipe!

Weeknights can often feel mundane when it comes to mealtime. After a long day at work or school, the last thing you want to do is spend hours in the kitchen preparing a complicated meal. However, with the right recipe, you can transform your weeknight dinners from ordinary to extraordinary. One such recipe that promises to add excitement to your dinner table is the classic Indian dish, Matar Paneer. In this article, we'll explore the origins of Matar Paneer, its key ingredients, and provide you with a step-by-step guide to preparing our ultimate version of this flavorful dish. Get ready to tantalize your taste buds and elevate your weeknight dinner experience!

Origins of Matar Paneer: paneer recipe is a beloved dish in Indian cuisine, known for its rich flavors and comforting appeal. It originates from the northern regions of India, where it is a staple in both homes and restaurants. The name "Matar Paneer" translates to "green peas paneer," highlighting the two main ingredients of the dish: green peas (matar) and paneer (a type of Indian cottage cheese).

Key Ingredients: Before diving into the recipe, let's take a closer look at the key ingredients that make Matar Paneer so special:

Paneer: Paneer serves as the star of the dish, providing a creamy and satisfying texture. This fresh cheese is made by curdling milk and then draining the whey, leaving behind a firm block of cheese that is perfect for cooking.

Green Peas: Fresh or frozen green peas add sweetness and a pop of vibrant color to the dish. They complement the creamy paneer and absorb the delicious flavors of the spices.

Spices: A blend of aromatic spices is essential for creating the signature flavor profile of Matar Paneer. Common spices include cumin, coriander, turmeric, garam masala, and chili powder.

Tomatoes: Tomatoes are used to create a rich and tangy gravy base for the dish. They add acidity and depth of flavor, balancing out the creaminess of the paneer.

Onion and Garlic: These aromatic vegetables provide a savory base for the dish, adding complexity to the flavor profile.

Now that we've familiarized ourselves with the key ingredients, let's move on to the exciting part: preparing our ultimate Matar Paneer recipe!

Our Ultimate Matar Paneer Recipe: Ingredients:

250 grams paneer, cubed

1 cup green peas, fresh or frozen

2 large tomatoes, finely chopped

1 onion, finely chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

2 green chilies, finely chopped (adjust according to spice preference)

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon garam masala

Salt to taste

2 tablespoons vegetable oil

Fresh cilantro leaves for garnish

Instructions:

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

Add chopped onions and sauté until they turn golden brown.

Add minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until the raw aroma disappears.

Add chopped tomatoes to the pan and cook until they soften and turn mushy, stirring occasionally.

Once the tomatoes are cooked down, add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes until the spices are fragrant.

Add cubed paneer and green peas to the pan. Stir gently to coat the paneer and peas with the spice mixture.

Pour in half a cup of water, cover the pan, and simmer the curry for 8-10 minutes, allowing the flavors to meld together and the paneer to absorb the spices.

Once the curry has thickened to your desired consistency, sprinkle garam masala over the top and give it a final stir.

Garnish with freshly chopped cilantro leaves before serving.

Serve hot with steamed rice or naan bread for a complete and satisfying meal.

Conclusion: With our ultimate Matar Paneer recipe, you can say goodbye to boring weeknight dinners and hello to culinary excitement! This flavorful dish is sure to delight your taste buds and add a touch of warmth and comfort to your evening meals. Whether you're a seasoned chef or a novice in the kitchen, preparing Matar Paneer is a breeze with our easy-to-follow recipe. So why wait? Spice up your kitchen and treat yourself to a delicious Indian-inspired meal tonight!

#paneer recipe

[greekcookingmadeeasy]

Oven Baked Greek Orzo Aka Kritharaki With Prawns

🦐

Oven Baked Greek Orzo aka Kritharaki with Prawns - Kritharaki me Garides sto Fourno

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check My Short YouTube Video: HERE

Κοιτάξτε Επίσης Την Συνταγή Μου Σε Short YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒  

6 persons          10 min.  

 

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

   50 min.                       Easy

 

A few months ago, I posted the recipe for oven baked orzo pasta i.e. Kritharaki (in a clay pot) with vegetables. It's always a staple in my home, thus I decided to try it with prawns.

It's a surprisingly easy one-tray dish, prepared in 10', before it goes into the oven, that does all the work.

So now you have a new Greek dish with Orzo and the timeless, perfect combo with prawns and melted cheese, which I am certain you will enjoy.

Let’s find out together how to prepare it, shall we?!

INGREDIENTS:

Almost 1.5 cups / 250 gr. / 9 oz Village Orzo Pasta (kritharaki)

800 gr. / 1 lb 11.75 oz Large Prawns (fresh or frozen)

60 ml / 4 tbsp. Olive Oil

350 gr. / 12 oz / 330 ml Tomato Sauce (passata)

1 large Onion or 2 medium ones, finely chopped

1-2 Garlic Cloves, finely chopped

3/4 tsp. All-Spice (bahari in Greek)

680 ml / 2.7 cups Water

About 1/2 cup / 60 gr. / 2.1 oz Kefalotyri or Parmesan Cheese, grated

Ground Salt and Pepper

Optional for garnishing: 1 tbsp. Parsley, finely chopped

METHOD: A. Prepare the Prawns:

1. I used frozen and thawed, raw prawns with shell on (no heads).

2. To peel the prawns, remove the legs first. Then peel easily the shells from the prawns.

3. Squeeze the tail to remove it from the body.

4. Next devein the prawns, by using a small sharp knife to make a slit along the middle of the back to expose the dark vein. Then pull out the vein gently.

5. When all prawns are cleaned, place them in a colander.

6. Wash them thoroughly under cold, running water and let them strain for a while.

 

B. Assemble the dish for baking: 7. Spray or brush some oil on a large Pyrex dish of 25 x 35 cm / 10 x 14 in.

8. Spread the orzo in the pot.

9. Pour the Olive oil on top and toss orzo around to oil it very well. That helps it stay grainy, “al dente” and not mushy when baked in the oven!

10. Add the chopped onion and garlic. Blend them in.

11. Next scatter the cleaned prawns all around the dish.

12. Pour the tomato sauce in the pot and mix.

13. Add about 680 ml water in the sauce. Water needs to be about 2 cm / 0.8 in. on top of Orzo. Stir to blend all ingredients.

14. Season with the All-spice and ground Salt and Pepper, to taste, blending them in.

15. Ready for the oven, wasn't it easy?!

C. Baking instructions: 16. Place dish on the bottom shelf of a preheated Oven, top and bottom heating Elements on = @170℃ / 340℉ and bake for about 50' (depends on the oven).

17. TIP-1: DO NOT USE FAN, because it results on Orzo drying out!

18. TIP-2: Don't overcook Orzo! Keep in mind that it continues getting cooked even after you remove the dish from the oven!

19. After 30', open the oven and stir orzo and prawns. Return in the oven.

20. The last 10' before food is ready, open the oven and sprinkle the grated cheese on top.

21. After a total of 50', it should be ready. Turn off the oven.

22. Remove pot from the oven and place it on a rack or the kitchen bench for 10' to set, before serving.

D. Serving Suggestion:

23. Serve baked Orzo and Prawns while still very warm. Optionally, at the last minute, you can sprinkle some chopped parsley on top of each individual plate.

This beyond delicious oven baked Orzo with Prawns is truly a whole meal.

Here I have it served with steamed vegetables and freshly cut bread.

Quite nutritious and healthy, it can be served for lunch or dinner. You could even place it in a small container for work lunch.

Have a look at this beautiful, grainy Orzo! Its taste is so good, as it has absorbed the sea flavors of the prawns.

A real treat for the whole family to enjoy!!

E. Storage info:

Baked Orzo with Prawns can be stored (when cool) in an airtight container, in the fridge, for up to 1 week or in the freezer for 1 month.

 

Check my short YouTube Video: HERE

 

Κριθαράκι με Γαρίδες στο Φούρνο

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

6 άτομα                10 min.

 

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

    50 min.                 Εύκολο

 

Πριν λίγους μήνες δημοσίευσα τη συνταγή για Κριθαράκι φούρνου (στη γάστρα) με λαχανικά. Είναι από τα βασικά πιάτα στο σπίτι μου, γι' αυτό αποφάσισα να το δοκιμάσω με γαρίδες.

Ένα εκπληκτικά εύκολο φαγητό ενός ταψιού, που ετοιμάζεται σε 10', πριν μπει στο φούρνο, που κάνει όλη τη δουλειά.

Τώρα λοιπόν έχετε ένα νέο πιάτο με Κριθαράκι και τον διαχρονικό, τέλειο συνδυασμό του με γαρίδες και λιωμένο τυρί, που είμαι σίγουρη ότι θα απολαύσετε.

Τι λέτε, να δούμε μαζί πώς να το ετοιμάσουμε;!

 

ΥΛΙΚΑ:

• Σχεδόν 1,5 φλ. / 250 γρ. / 9 oz Χωριάτικο Κριθαράκι

• 800 γρ. / 1lb 11,75 oz Μεγάλες Γαρίδες (φρέσκες ή κατεψυγμένες)

• 60 ml / 4 κ.σ. Ελαιόλαδο

• 350 γρ. / 12 oz / 330 ml έτοιμη σάλτσα Nτομάτα (πασάτα)

• 1 μεγάλο ξερό Κρεμμύδι ή 2 μέτρια, ψιλοκομμένα

• 1-2 Σκελίδες Σκόρδο, ψιλοκομμένες

• 3/4 κ.γ. Μπαχάρι

• 680 ml / 2,7 φλιτζάνια Νερό

• Περίπου 1/2 φλ. / 60 γρ. / 2,1 oz Κεφαλοτύρι ή παρμεζάνα, τριμμένο

• Φρεσκοαλεσμένο αλάτι και πιπέρι

• Προαιρετικά για γαρνίρισμα: 1 κ.σ. Μαϊντανός, ψιλοκομμένος

 

ΜΕΘΟΔΟΣ:

Α. Ετοιμάστε τις γαρίδες:

1. Χρησιμοποίησα κατεψυγμένες και αποψυγμένες, ωμές γαρίδες με κέλυφος (χωρίς κεφάλι).

2. Για να ξεφλουδίσετε τις γαρίδες, αφαιρέστε πρώτα τα πόδια. Ξεφλουδίστε κατόπιν εύκολα τα κελύφη από τις γαρίδες.

3. Πιέστε την ουρά για να την τραβήξετε και αφαιρέσετε από το σώμα.

4. Στη συνέχεια, καθαρίστε το εντεράκι στις γαρίδες, χρησιμοποιώντας ένα μικρό κοφτερό μαχαίρι για να κάνετε μια σχισμή κατά μήκος στη μέση της πλάτης ώστε να αποκαλύψετε το σκούρο έντερο. Τραβήξτε το απαλά.

5. Μόλις καθαριστούν όλες οι γαρίδες, τοποθετήστε τις σε ένα τρυπητό.

6. Πλύντε τις καλά με κρύο, τρεχούμενο νερό και αφήστε να στραγγίσουν για λίγο.

 

Β. Συναρμολογήστε το φαγητό για ψήσιμο:

7. Ψεκάστε ή αλείψτε λίγο λάδι σε ένα μεγάλο ταψί Pyrex 25 x 35 εκ. / 10 x 14 ίντσες.

8. Απλώστε το κριθαράκι στο ταψί.

9. Ρίξτε από πάνω το ελαιόλαδο και ανακατέψτε το με το κριθαράκι μέχρι να λαδωθεί πολύ καλά. Αυτό το βοηθάει να παραμένει σπυρωτό ή "al dente", να μη παραμαλακώσει και να μη λασπώσει όταν ψηθεί στο φούρνο!

10. Προσθέστε το ψιλοκομμένο κρεμμύδι και το σκόρδο. Ανακατέψτε τα.

11. Στη συνέχεια σκορπίστε τις καθαρισμένες γαρίδες παντού στο ταψί.

12. Ρίξτε τη σάλτσα ντομάτας και ανακατέψτε.

13. Προσθέστε περίπου 680 ml νερό στη σάλτσα. Το νερό πρέπει να είναι περίπου 2 cm / 0,8 in. πάνω από το κριθαράκι. Ανακατέψτε να ενωθούν όλα τα υλικά.

14. Αλατοπιπερώστε κατά βούληση και προσθέστε και το μπαχάρι, ανακατεύοντάς τα.

15 Έτοιμο για το φούρνο, δεν ήταν πανεύκολο;

 

Γ. Οδηγίες ψησίματος:

16. Βάλτε το ταψί στη κάτω σχάρα ενός προθερμασμένου φούρνου, στις πάνω και κάτω αντιστάσεις = @170℃ / 340℉ και ψήστε το φαΐ για περίπου 50' (εξαρτάται από τον φούρνο).

17. ΣΥΜΒΟΥΛΗ-1: ΜΗ ΧΡΗΣΙΜΟΠΟΙΗΣΕΤΕ ΤΟΝ ΑΕΡΑ, γιατί έχει ως αποτέλεσμα το κριθαράκι να στεγνώσει και να ξεραθεί!

18. ΣΥΜΒΟΥΛΗ-2: Μην παραψήσετε το κριθαράκι! Λάβετε υπόψη ότι συνεχίζει να ψήνεται ακόμα και αφού βγάλετε το ταψί από το φούρνο!

19. Μετά από 30' ανοίξτε το φούρνο και ανακατέψτε το κριθαράκι και τις γαρίδες. Επιστρέψτε στο φούρνο.

20. Τα τελευταία 10' πριν να είναι έτοιμο το φαγητό, ανοίξτε το φούρνο και πασπαλίστε από πάνω το τριμμένο τυρί.

21. Μετά από συνολικά 50' θα πρέπει να είναι έτοιμο. Σβήστε το φούρνο.

22. Βγάλτε το ταψί από το φούρνο και βάλτε το σε μια σχάρα ή στον πάγκο της κουζίνας για 10' να δέσει το φαγητό, πριν το σερβίρετε.

Δ. Πρόταση σερβιρίσματος:

23. Σερβίρετε το ψητό Κριθαράκι με Γαρίδες όσο είναι ακόμα πολύ ζεστά. Προαιρετικά, την τελευταία στιγμή, μπορείτε να πασπαλίσετε λίγο ψιλοκομμένο μαϊντανό ξεχωριστά πάνω από κάθε πιάτο.

Αυτό το πεντανόστιμο Κριθαράκι με γαρίδες στο φούρνο είναι πραγματικά ένα πλήρες γεύμα.

Εδώ το σερβίρω με λαχανικά στον ατμό και φρεσκοκομμένο ψωμί.

Πολύ θρεπτικό και υγιεινό, μπορεί να σερβιριστεί για μεσημεριανό ή βραδινό. Θα μπορούσατε ακόμη και να το τοποθετήσετε σε ταπεράκι για μεσημεριανό γεύμα στη δουλειά.

Ρίξτε μια ματιά σε αυτό το πανέμορφο, σπυρωτό Κριθαράκι! Η γεύση του είναι τόσο καλή, καθώς έχει απορροφήσει τη θαλασσινή γεύση από τις γαρίδες.

Ένα πραγματικά απολαυστικό πιάτο για όλη την οικογένεια!!

 

Ε. Πληροφορίες φύλαξης:

Το ψητό Κριθαράκι με Γαρίδες μπορεί να φυλαχτεί (αφού κρυώσει) σε αεροστεγές δοχείο, στο ψυγείο για έως και 1 εβδομάδα ή στην κατάψυξη για 1 μήνα.

 

Κοιτάξτε επίσης την συνταγή μου σε short YouTube βίντεο, το λίνκ είναι: ΕΔΩ

#Youtube #lunch #dinner #maincourse #fish #pasta #mother #children #fasting #lactose #orzo with prawns #baked orzo with prawns #κριθαρακι με γαριδες #κριθαράκι με γαρίδες #κριθαρακι #γαριδες #κριθαρακι με γαριδες στο φουρνο #kritharaki #greek kritharaki #oven baked greek kritharaki with prawns

[gobboguy]

Chapter 8: The Journey Begins

As Gelbeg and Ionia journeyed westward through the countryside of Farfield, they passed lush farmland dotted with quaint cottages and grazing livestock. Concerned looks from various farmers and countryfolk followed their progress, their whispers mingling with the rustle of leaves in the gentle breeze. The rhythmic clopping of hooves and the clank of Ionia's armor resonated in the air, accompanied by the soft thud of Gelbeg's booted feet on the dirt path.

Despite the picturesque scenery, Ionia struggled to hide her disgust as she kept her distance from Gelbeg, finding his presence repulsive. Gelbeg, however, seemed amused by her discomfort, a knowing smirk playing on his lips as they continued their journey.

Gelbeg trudged along with a heavy pack slung over his broad shoulders, its weight causing his muscles to strain. The pack, made of rugged leather and stitched together with sturdy twine, bulged with provisions for their journey: dried meat, hard bread, and water skins filled to the brim with fresh water from the nearby stream. His axe, its edge keen and glinting in the sunlight, was strapped securely to the side of the pack, ready for any threat they might encounter on the road.

Meanwhile, Ionia rode atop her horse with a smaller pack strapped to her back, containing her essentials for the journey: a few changes of clothing, a waterskin, and a map of the surrounding area. Her sword, sheathed in its scabbard and resting comfortably against her hip, was her constant companion and source of reassurance. Together, Gelbeg and Ionia carried enough supplies to sustain them on their quest, their determination unwavering as they pressed onward into the unknown.

As the sun dipped below the horizon, casting a warm golden glow across the green fields of Farfield, Gelbeg and Ionia finally found a suitable spot to make camp. Beneath the comforting shade of towering trees, they unloaded their packs and set to work. Ionia swiftly gathered dry twigs and kindling, expertly arranging them into a makeshift fire pit while Gelbeg prepared their evening meal.

With practiced hands, Gelbeg skewered strips of beef onto a long stick, each piece sizzling as it made contact with the flames. The savory aroma of cooking meat wafted through the air, mingling with the earthy scent of the surrounding forest. The crackling of the fire provided a soothing backdrop to their campsite, casting dancing shadows upon the ground as darkness gradually descended.

As the meat slowly cooked over the open flame, Gelbeg and Ionia settled in for the night, their weary bodies finding solace in the warmth of the fire and the promise of a hearty meal. Despite the uncertainties of their journey ahead, in this moment, beneath the starlit sky, they found a sense of peace and camaraderie that strengthened their resolve to continue onwards.

As the fire crackled, an awkward silence enveloped Gelbeg and Ionia, broken only by the occasional snap of burning wood. Ionia's suspicious glances at Gelbeg did not go unnoticed, but he chose to meet her scrutiny with an amused grin rather than addressing it outright.

Finally, breaking the tense quiet, Ionia turned to Gelbeg with a pointed question. "How do you plan to keep up with me?" she asked, gesturing toward her Nag grazing nearby. "I doubt you'll match my pace on foot, especially with the horse to carry me."

Gelbeg's hearty laughter filled the air as he responded confidently, "Orcs are no strangers to long journeys on foot, I assure you. I'll keep up just fine. And if need be," he added with a wink, "the horse could always serve as a tasty addition to our dinner."

Ionia frowned, prodding at the fire with a long stick. "How much longer until we reach this supposed 'holy site' of yours?" she asked, her tone tinged with impatience.

Gelbeg shrugged, his expression grim. "It'll be a few more days at least," he replied, glancing at their dwindling supplies. "We need to make them last."

"It's in the Frozen Spine mountains in Acury," he added, anticipating her next question.

Ionia let out an exasperated huff, her frustration evident. "All this for some foolish superstition," she muttered, casting a disdainful glance at Gelbeg. With a sharp gesture, she spat onto the ground, expressing her contempt for the journey ahead.

Gelbeg, sensing a sensitive topic, ventured cautiously, "Does that mean you don't believe in the gods of Farfield?"

Ionia snorted, tossing a piece of grass into the fire. "At one time, I was an adherent to the Old Dominion," she replied, her voice tinged with bitterness. "But that faith has long been shattered."

"Why?" Gelbeg inquired, intrigued by her revelation.

"After all my praise, after all my faith," she began, her tone heavy with disillusionment, "the Gods consistently rewarded those who didn't deserve it."

Gelbeg pondered her words for a moment before responding, "I can't sympathize. MOG, the Orc God, rewards his people for their devotion."

Ionia's laughter echoed across the campfire, a sharp contrast to the seriousness in Gelbeg's eyes. "Your faith in MOG seems to have blinded you," she jeered, gesturing at their surroundings. "Look at the sorry state of your people. What kind of god would allow such suffering?"

Gelbeg's expression remained steadfast, his voice unwavering. "This crisis," he declared, meeting Ionia's gaze with determination, "is merely a test. MOG has chosen us, the Orcs, as his people. We will endure this trial and emerge stronger on the other side."

Ionia's skepticism lingered in the air like a heavy fog. "So, this MOG of yours, he's been quite generous, hasn't he?" she remarked, her tone dripping with sarcasm. "Bestowing strength and intelligence upon you?"

Gelbeg's eyes gleamed with fervor as he affirmed, "Yes, MOG has blessed me with strength and wisdom. He has guided me to lead my people toward a brighter future."

Ionia shook her head incredulously. "All these tales of divine intervention," she scoffed, "it's all the same. Gods claiming to be benevolent while their followers suffer. I've seen enough of it in the Old Dominion."

Gelbeg's conviction remained unshaken. "MOG is different," he insisted. "He listens to our prayers and grants us strength in times of need. Unlike the distant and indifferent deities of the Old Dominion."

Ionia's laughter echoed through the clearing, a bitter sound in the stillness of the night. "Gelbeg, do you truly believe that all gods are so benevolent?" she challenged, her eyes narrowing as she regarded him.

Gelbeg's expression remained resolute, his faith unwavering. "MOG has blessed me with strength and cunning," he affirmed, his voice steady. "He has chosen me to guide our people toward a new destiny."

Ionia shook her head, a mixture of disbelief and disdain flickering across her features. "And what about those who suffer?" she pressed. "Do you believe MOG has forsaken them, or perhaps they were never his chosen in the first place?"

Gelbeg's gaze hardened with resolve. "MOG's wisdom is beyond our mortal understanding," he replied firmly. "But I will do everything in my power to lead our people to a better future, regardless of the challenges we face."

Ionia's voice, edged with curiosity, cut through the silence as she asked Gelbeg, "What's it like being the only Orc out there with intelligence exceeding that of a child's?"

Ionia's question hung in the air, heavy with implication. Gelbeg shifted uncomfortably, his brow furrowing as he wrestled with his response. "It's a lonely path," he admitted at last, his voice tinged with melancholy. "But I have faith that one day, all Orcs will share in the knowledge and wisdom that MOG has granted me."

Ionia's laughter was sharp and derisive, cutting through the solemnity of the moment. "You truly believe that, don't you?" she remarked, her tone dripping with scorn. "I hate to break it to you, Gelbeg, but intelligence isn't something that can simply be bestowed upon a race of beings. It's innate, and it's clear to me that the Orcs will never possess it."

"I'm turning in," Ionia announced after a beat, settling her head on her pack, armor clinking softly. She shifted uncomfortably, trying in vain to find a way to sleep in full gear.

"In your armor?" Gelbeg inquired, eyebrows raised.

"I don't want you getting any ideas," Ionia retorted sharply. She stared at him as if he were some ravenous beast waiting to devour her.

Gelbeg chuckled. "Don't flatter yourself. Orcs don't find humans attractive."

Ionia cockily asked Gelbeg, her face betraying her disugst: "What is it that Orcs could possibly find so attractive about their own race?"

Gelbeg paused, considering Ionia's question carefully. "Human females lack the large gut that speaks of strength and vitality," he began, his tone thoughtful. "They lack the muscled arms and legs capable of defending their people, the proud odor that speaks of trials and victories, the large breasts capable of feeding multiple whelps, and the wide hips capable of birthing whole litters. All together, you're quite an ugly example of the human form."

Ionia recoiled, her expression twisting with disgust. "You're nothing but a pig," she spat at Gelbeg before turning away from the fire, seeking solace in the darkness beyond.

Gelbeg's laughter rang out, though devoid of amusement. "You humans will never understand the essence of the Orcs," he muttered to himself. Gazing up at the starry sky, he offered a silent prayer to MOG, seeking guidance from the Orc God to navigate the challenges ahead.

#fantasy #orcs #goblins #literature #gobboguy #songsofpower7

[farzanatradingcompany]

“Ready to Serve: The Freshness Benefits of Frozen Sliced ​​Beans”

When you're looking for healthy, convenient, and fresh meals, you'll find that frozen cut beans are a shining star in the freezer aisle. These small eco-friendly ingredients not only provide a hassle-free cooking experience but also maintain texture and nutritional value, adding freshness to your dishes. Discover the freshness benefits of frozen cut beans to transform your kitchen into heaven with Farzana Fruits & veggies Distributor in Dubai, the trustable distributor

1. Garden-fresh delicacies available year-round:

One of the main benefits of frozen cut beans is that they capture the essence of fresh garden produce. These beans are harvested at peak ripeness and flash-frozen preserving their natural flavor and nutrients. Therefore, you can enjoy the taste of fresh beans regardless of the season, making your meals fresh all year round.

2. Maintaining nutritional capacity:

The shock-freezing process used to prepare frozen cut beans ensures that the nutritional properties of the beans are preserved. Unlike fresh beans, which can lose some of their vitamins and minerals over time, frozen cut beans retain their goodness and provide a nutritious addition to your dishes.

3. Save time and ready to use:

Having pre-cut beans in the freezer is convenient and saves time. No more washing, trimming, or chopping. Just open the bag and you're ready to go. Not only does this make meal preparation easier, but it also allows you to work with crunchy beans that are ready to use and preserves their natural texture and taste.

4. Minimize food waste:

The freshness benefits of frozen cut beans also extend to reducing food waste. Using pre-cut frozen beans allows you to control exactly how much you use for each meal. Any leftovers can be safely stored in the freezer so nothing goes to waste. This is a huge advantage compared to raw beans, which can spoil if not consumed on time.

5. Preservation of color and texture:

Frozen cut beans maintain their bright green color and firm texture through a rapid freezing process. This not only improves the visual appeal of the dish, but also gives it a satisfying crunch that can be lost during long-term storage or when cooking with fresh beans.

6. Versatile culinary uses:

Frozen chopped beans are easy to incorporate into a variety of recipes, from stir-fries and casseroles to soups and salads. Convenient pre-cutting allows for quick and even cooking, ensuring  you  enjoy the crunch of these beans in a variety of dishes.

7. A nutritious companion:

In addition to their crunchy texture, frozen cut beans are rich in essential nutrients. You can also get valuable vitamins such as vitamin C and vitamin K, as well as  fiber. Incorporating them into your diet not only increases the freshness index but also promotes a balanced and nutritious diet.

8. Cost-effective freshness:

Choosing frozen cut beans can be a cost-effective choice. The ability to buy in bulk and store for long periods of time means you can take advantage of clearance and bulk discounts, making fresh-tasting beans an affordable and accessible option.

In the world of frozen vegetables, frozen cut kidney beans stand out as a hallmark of freshness and convenience. It maintains its texture, nutritional value and vibrant color throughout the freezing process, making it a valuable addition to any kitchen. Next time you want to add some freshness to your meal without sacrificing convenience, buy a bag of frozen refried beans. Easily serve a crunchy and nutritious snack.

#Fruits Wholesale Distributor UAE #Vegetables Wholesale Distributor UAE #Food Items Wholesale Distributor UAE #Fruits & veggies Distributor in Dubai #Fruits & vegetables Importer in UAE #vegetables wholesale in the uae #fruits & vegetable food service supplier #fruits wholesaler in the uae #fresh fruits suppliers dubai #re-export fruits & vegetables from uae #fruits & vegetables supplier in the uae #fruits & vegetables exporter in uae #fruit company in dubai

[popculturelib]

Lemon Crab Dip

Ingredients

1/3 cup TCBY Frozen Lemon Yogurt

1 package (8 ounces) cream cheese, softened

1 tablespoon frozen chopped chives

1 tablespoon prepared horseradish

1 teaspoon lemon juice

1/2 teaspoon dry mustard

1/4 teaspoon garlic powder

1 can (6 ounces) crab meat, drained and flaked

Hot pepper sauce to taste

Paprika or freshly chopped parsley to garnish

Assorted crackers or cocktail bread to serve

Directions

Thaw yogurt as directed on page 3 [not featured]. Preheat oven to 375°F. Blend cream cheese, yogurt, chives, horseradish, lemon juice, mustard, and garlic powder in medium-size bowl. Fold in crab meat and hot pepper sauce. Spoon mixture into small decorative casserole or heatproof serving dish. Bake 15 to 20 minutes or until hot and bubbly. Sprinkle with paprika and let cool. Refrigerate until ready to serve. Serve cold with assorted crackers or cocktail bread.

2 1/2 cups. 25 calories per tablespoon.

from Frozen Yogurt Recipes, Featuring "TCBY", the Country's Best Yogurt (1989)

This holiday season, we're bringing to you a variety of recipes from the cookbooks in our collection so that you can delight and/or horrify your loved ones at meal time. We bear no responsibility for the quality of the recipes chosen, so proceed at your own risk. Check out our recipes tag for more ideas, and let us know if you try any!

The Browne Popular Culture Library (BPCL), founded in 1969, is the most comprehensive archive of its kind in the United States.  Our focus and mission is to acquire and preserve research materials on American Popular Culture (post 1876) for curricular and research use. Visit our website at https://www.bgsu.edu/library/pcl.html.

#bgsu #libraries on tumblr #recipes #tcby #frozen yogurt #lemon crab dip #crabs

[kamoleshonlineservice]

Savvy Savings: Budget-Friendly Meal Planning Ideas

Introduction: In a world where expenses seem to be ever-increasing, finding ways to save money has become essential. One area where you can significantly reduce your spending is meal planning. With a little creativity and strategic thinking, you can enjoy delicious and nutritious meals while keeping your budget in check. In this guide, we'll explore budget-friendly meal planning ideas that will help you save money without compromising on taste or nutrition. 1. Plan Before You Shop The foundation of budget-friendly meal planning begins with a solid plan. Take some time to sit down and create a meal plan for the week or even the month. This plan will serve as your roadmap, ensuring you purchase only what you need and avoid impulsive buying. 2. Embrace Seasonal Produce Incorporating seasonal fruits and vegetables into your meals can be a budget-saver. Seasonal produce is not only fresher but also more affordable because it's abundant during its peak time. Check out your local farmer's market or grocery store flyers for seasonal deals. 3. Buy in Bulk Certain pantry staples, like rice, pasta, canned goods, and grains, can be more economical when purchased in bulk. Buying in larger quantities often comes with lower per-unit prices, saving you money in the long run. 4. Leftovers Revamp Plan your meals to include leftovers that can be transformed into new dishes. For example, roast a whole chicken for dinner, and the next day, use the leftover meat to make chicken sandwiches or a chicken stir-fry. 5. Meatless Mondays (or Any Day) Reducing your meat consumption is not only budget-friendly but also better for the environment. Incorporate meatless meals into your plan by exploring plant-based protein sources like beans, lentils, tofu, or eggs. 6. Frozen and Canned Foods Frozen vegetables and canned goods are often more affordable than fresh produce and can have a longer shelf life. Stock up on frozen fruits and veggies to use in smoothies or as side dishes. 7. Cook in Batches Cooking in batches is a fantastic time and money-saving strategy. Prepare larger quantities of meals and freeze portions for future use. This eliminates the temptation to order takeout on busy days. 8. DIY Snacks and Staples Instead of buying pre-packaged snacks or ready-made sauces, consider making your own. Homemade granola bars, salad dressings, and even spice mixes can save you money and provide better control over ingredients. 9. Use Coupons and Discounts Keep an eye out for coupons, discounts, and cashback offers from your local grocery store or online shopping platforms. These small savings can add up over time. 10. Waste Less Minimize food waste by using every part of your ingredients. For example, save vegetable scraps to make homemade broth, and use overripe fruits in smoothies or baked goods. Conclusion Budget-friendly meal planning is not about sacrificing quality or taste; it's about making thoughtful choices and being resourceful with what you have. By planning ahead, embracing seasonal ingredients, and getting creative in the kitchen, you can enjoy delicious and nutritious meals while keeping your budget intact. These meal planning ideas empower you to take control of your food expenses, ultimately leading to financial savings and a healthier, more satisfying dining experience. Read the full article

[agarolifestyle2]

Why New-Age Students Need an Air Fryer to Survive? (Plus, a Full Breakfast Tutorial!)

Being a university student in the fast-paced new-age world can be an exhilarating yet demanding experience. With endless assignments, social engagements, and the need to take care of oneself, time becomes a precious commodity. That's where the air fryer swoops in as the ultimate student survival tool, ready to revolutionize your university life. In this blog post, we'll explore why an air fryer is an absolute must-have for university students, especially when it comes to creating a quick and satisfying breakfast when the air fryer price is under budget. Are you ready to uncover the remarkable benefits of an airfryer and embark on a delicious breakfast adventure that will supercharge your student journey? Let's dive in!

Quick and Convenient Cooking:

As a busy student, time is of the essence. The air fryer is a lifesaver when it comes to quick and convenient cooking. With its rapid hot air circulation, it can cook food faster than traditional methods. Simply preheat the air fryer, add your ingredients, and set the cooking time. Within minutes, you'll have a delicious breakfast ready to fuel your day.

Healthier Alternatives:

Eating healthy is essential for staying focused and energized as a student. An air fryer allows you to enjoy your favorite breakfast foods with less oil. By using hot air to cook instead of deep frying, you can reduce the number of unhealthy fats and calories in your meals. Imagine indulging in crispy bacon, hash browns, or even French toast guilt-free!

Versatile Cooking Options:

The adaptability of an airfryer is what makes it so attractive. It's not just for frying; it can grill, roast, and even bake. This opens up a world of possibilities for your breakfast creations. From perfectly cooked eggs to crispy bacon, from toasted bagels to golden pancakes, the air fryer can handle it all. It's like having a mini kitchen companion that can do it all.

Compact and Affordable:

As a student, space, and budget are often limited. The air fryer is a compact kitchen appliance that fits well in small dorm rooms or shared living spaces. Additionally, compared to other high-end kitchen gadgets, the air fryer price is relatively affordable. You can find models at various price points to suit your budget without compromising on quality and functionality.

A Tiny Tutorial on How to Assemble a Full Breakfast with the Help of an Air Fryer:

Step 1: Crispy Bacon:

Start by placing the bacon strips in a single layer in the air fryer basket. Ensure they are not overlapping to allow proper air circulation for even cooking.

Set the temperature of the airfryer to 400°F (200°C) and the cooking time to 5-8 minutes. Cooking times may vary depending on the thickness of the bacon and desired crispiness, so keep an eye on it.

Flip the bacon halfway through the cooking process to ensure it cooks evenly on both sides.

Once the cooking time is complete, remove the crispy bacon from the air fryer and place it on a paper towel-lined plate to absorb any excess grease. Enjoy perfectly crispy bacon without the greasy mess!

Step 2: Golden Hash Browns:

Preheat the air fryer to 375°F (190°C) to ensure optimal cooking.

Take the frozen hash browns and toss them in a little oil, salt, and pepper. This helps to season and crisp up the hash browns.

Put the seasoned hash browns in the air fryer basket in a single layer. To ensure appropriate airflow, don't overcrowd the basket.

Cook the hash browns for 10-12 minutes, shaking the basket occasionally. This helps to ensure even cooking and crispy results.

Once the cooking time is complete, remove the golden hash browns from the airfryer. They will be perfectly crispy on the outside and tender on the inside, without the need for excess oil.

Step 3: Fluffy Scrambled Eggs:

Whisk the eggs in a bowl with a little milk, salt, and pepper.

The milk helps to create a creamy texture in the scrambled eggs.

Grease a baking pan that fits inside the air fryer basket to prevent the eggs from sticking.

Pour the egg mixture into the greased baking pan and place it inside the air fryer basket.

Set the air fryer temperature to 320°F (160°C) and cook the eggs for 5-7 minutes, stirring occasionally. Stirring helps to achieve fluffy scrambled eggs and prevents them from sticking to the pan.

Once the eggs are cooked to your desired consistency, remove the baking pan from the air fryer. Serve up a plate of fluffy, perfectly scrambled eggs in no time.

Step 4: Toasted Bagels:

Slice your favorite bagels in half horizontally. You can use plain, sesame, whole wheat, or any bagel variety you prefer.

Place the bagel halves in the air fryer basket, ensuring they fit without overlapping.

Set the air fryer temperature to 350°F (180°C) and toast the bagels for 3-5 minutes. Depending on the degree of crunchy texture you need, adjust the cooking time.

Once the bagels reach your desired toastiness, remove them from the airfryer.

Spread cream cheese, jam, or your favorite spread on the toasted bagel halves. Enjoy the warm and crispy goodness of your air-fried bagels with a delectable topping of your choice.

[crystalgood]

Can You Freeze Salmon Fillets? The answer is yes! Freezing salmon fillets is a great way to preserve the freshness and flavor of the fish. It is also a convenient way to store salmon for later use. Freezing salmon fillets is a simple process that requires minimal preparation and can be done in a matter of minutes. In this article, we will discuss the best methods for freezing salmon fillets, as well as tips for thawing and cooking them. How to Properly Freeze Salmon Fillets for Maximum Freshness Freezing salmon fillets is a great way to preserve their freshness and flavor for up to six months. Here are some tips to help you freeze your salmon fillets for maximum freshness: 1. Start with fresh, high-quality salmon fillets. Make sure they are free of any visible signs of spoilage. 2. Rinse the fillets in cold water and pat them dry with paper towels. 3. Place the fillets on a baking sheet lined with parchment paper. 4. Place the baking sheet in the freezer for about two hours, or until the fillets are frozen solid. 5. Once the fillets are frozen, transfer them to a freezer-safe container or bag. 6. Label the container or bag with the date and type of fish. 7. Place the container or bag in the freezer. Following these steps will help you freeze your salmon fillets for maximum freshness. Enjoy your delicious, fresh salmon fillets for up to six months! The Benefits of Freezing Salmon Fillets for Long-Term Storage Freezing salmon fillets is an excellent way to store them for long-term use. Not only does freezing help to preserve the flavor and texture of the fish, but it also helps to extend its shelf life. Here are some of the benefits of freezing salmon fillets for long-term storage: 1. Convenience: Freezing salmon fillets is a convenient way to store them for later use. You can freeze the fillets in individual portions, so you can thaw out only what you need for a meal. This eliminates the need to buy large amounts of fresh salmon and ensures that you always have some on hand. 2. Cost Savings: Freezing salmon fillets can save you money in the long run. By freezing the fillets, you can buy them in bulk when they are on sale and store them for later use. This eliminates the need to buy fresh salmon every time you want to cook it. 3. Quality: Freezing salmon fillets helps to preserve the quality of the fish. The cold temperatures help to keep the fish from spoiling and retain its flavor and texture. This ensures that you get the best quality salmon every time you cook it. Freezing salmon fillets is an easy and cost-effective way to store them for long-term use. Not only does it help to preserve the quality of the fish, but it also helps to save you money in the long run. So, if you’re looking for a way to store your salmon for later use, consider freezing it! Tips for Preparing Salmon Fillets for Freezing 1. Start with fresh, high-quality salmon fillets. Look for fillets that are firm and have a bright, even color. 2. Rinse the fillets in cold water and pat them dry with paper towels. 3. Place the fillets on a baking sheet lined with parchment paper. 4. Place the baking sheet in the freezer for about an hour, or until the fillets are frozen solid. 5. Once the fillets are frozen, transfer them to a freezer-safe container or bag. 6. Label the container or bag with the date and type of fish. 7. Place the container or bag in the freezer. 8. When you’re ready to cook the salmon, thaw it in the refrigerator overnight. 9. Enjoy your delicious, frozen salmon fillets! The Best Way to Thaw Frozen Salmon Fillets Thawing frozen salmon fillets is a breeze! Here's the best way to do it: 1. Place the frozen fillets in a shallow dish and cover with cold water. 2. Change the water every 30 minutes until the fillets are thawed. 3. Once thawed, pat the fillets dry with a paper towel and they're ready to cook! This method is quick and easy, and it ensures that your salmon fillets are thawed evenly and safely.

Plus, it's a great way to get dinner on the table in no time! How to Tell if Frozen Salmon Fillets Have Gone Bad If you're wondering if your frozen salmon fillets have gone bad, don't worry! It's easy to tell if your salmon has gone bad. Here are a few tips to help you out: 1. Check the color. Fresh salmon should have a bright pinkish-orange hue. If the color has faded or turned gray, it's likely gone bad. 2. Smell it. Fresh salmon should have a mild, fishy smell. If it smells sour or off, it's likely gone bad. 3. Feel it. Fresh salmon should be firm and moist. If it feels slimy or dry, it's likely gone bad. 4. Check the expiration date. If the salmon is past its expiration date, it's likely gone bad. If you follow these tips, you'll be able to tell if your frozen salmon fillets have gone bad. Enjoy your salmon! The Different Types of Salmon Fillets and How to Freeze Them Salmon is a delicious and nutritious fish that can be enjoyed in a variety of ways. Whether you’re grilling, baking, or pan-frying, there are many different types of salmon fillets to choose from. Here’s a quick guide to the different types of salmon fillets and how to freeze them. The most common type of salmon fillet is the Atlantic salmon. This type of salmon is usually farmed and has a mild flavor. It’s a great choice for grilling, baking, or pan-frying. To freeze Atlantic salmon, wrap it tightly in plastic wrap and place it in a freezer-safe container. Another popular type of salmon is the sockeye salmon. This type of salmon is wild-caught and has a richer flavor than Atlantic salmon. It’s perfect for grilling or baking. To freeze sockeye salmon, wrap it tightly in plastic wrap and place it in a freezer-safe container. The third type of salmon is the Chinook salmon. This type of salmon is also wild-caught and has a rich, buttery flavor. It’s great for grilling, baking, or pan-frying. To freeze Chinook salmon, wrap it tightly in plastic wrap and place it in a freezer-safe container. Finally, there’s the pink salmon. This type of salmon is usually farmed and has a mild flavor. It’s perfect for grilling, baking, or pan-frying. To freeze pink salmon, wrap it tightly in plastic wrap and place it in a freezer-safe container. No matter which type of salmon fillet you choose, freezing it is a great way to preserve its flavor and texture. With these tips, you’ll be able to enjoy delicious salmon dishes all year round! The Best Way to Reheat Frozen Salmon Fillets Reheating frozen salmon fillets is a great way to enjoy a delicious meal without having to start from scratch. Here's the best way to do it: First, preheat your oven to 350 degrees Fahrenheit. Then, place the frozen salmon fillets on a baking sheet lined with parchment paper. Sprinkle the fillets with a bit of salt and pepper, and then drizzle them with a bit of olive oil. Next, bake the salmon fillets for about 15 minutes. You'll know they're done when they're flaky and cooked through. Finally, enjoy your delicious, freshly-reheated salmon fillets! They'll be just as tasty as if you had cooked them from fresh. Reheating frozen salmon fillets is a quick and easy way to enjoy a delicious meal. With just a few simple steps, you can have a delicious meal in no time! Creative Recipes for Using Frozen Salmon Fillets 1. Salmon Burgers: Transform frozen salmon fillets into delicious burgers! Simply thaw the fillets, then mix with a few tablespoons of mayonnaise, a tablespoon of Dijon mustard, a tablespoon of lemon juice, and a tablespoon of chopped fresh dill. Form the mixture into patties and cook in a skillet over medium heat for about 4 minutes per side. Serve on a toasted bun with your favorite toppings. 2. Salmon Cakes: Make a tasty dinner with frozen salmon fillets! Thaw the fillets, then mix with a few tablespoons of mayonnaise, a tablespoon of Dijon mustard, a tablespoon of lemon juice, and a tablespoon of chopped fresh dill. Form the mixture into patties and cook in a skillet over medium heat for about 4 minutes per side.

Serve with a side of roasted vegetables or a salad. 3. Salmon Tacos: Turn frozen salmon fillets into a delicious taco dinner! Thaw the fillets, then mix with a few tablespoons of mayonnaise, a tablespoon of Dijon mustard, a tablespoon of lemon juice, and a tablespoon of chopped fresh dill. Form the mixture into patties and cook in a skillet over medium heat for about 4 minutes per side. Serve in warm tortillas with your favorite taco toppings. 4. Salmon Fritters: Make a tasty snack with frozen salmon fillets! Thaw the fillets, then mix with a few tablespoons of mayonnaise, a tablespoon of Dijon mustard, a tablespoon of lemon juice, and a tablespoon of chopped fresh dill. Form the mixture into patties and cook in a skillet over medium heat for about 4 minutes per side. Serve with a side of tartar sauce or a yogurt-based dip. 5. Salmon Salad: Create a delicious and healthy meal with frozen salmon fillets! Thaw the fillets, then mix with a few tablespoons of mayonnaise, a tablespoon of Dijon mustard, a tablespoon of lemon juice, and a tablespoon of chopped fresh dill. Form the mixture into patties and cook in a skillet over medium heat for about 4 minutes per side. Serve over a bed of greens with your favorite salad toppings. With these creative recipes, you can turn frozen salmon fillets into a variety of delicious meals! Enjoy! FAQs: 1. Can you freeze salmon fillets? Yes, you can freeze salmon fillets. 2. How long can you keep salmon fillets in the freezer? Salmon fillets can be kept in the freezer for up to 6 months. 3. How should you prepare salmon fillets for freezing? Before freezing, you should rinse the salmon fillets in cold water and pat them dry with paper towels. Then, wrap each fillet in plastic wrap or aluminum foil and place them in a freezer-safe container or bag. 4. How should you thaw frozen salmon fillets? The best way to thaw frozen salmon fillets is to place them in the refrigerator overnight. 5. Can you refreeze thawed salmon fillets? No, you should not refreeze thawed salmon fillets. 6. How long can you keep thawed salmon fillets in the refrigerator? Thawed salmon fillets can be kept in the refrigerator for up to 2 days. 7. Can you cook frozen salmon fillets? Yes, you can cook frozen salmon fillets. However, it is best to thaw them first for optimal flavor and texture. 8. How should you cook frozen salmon fillets? When cooking frozen salmon fillets, it is best to thaw them first in the refrigerator overnight. Then, preheat the oven to 375°F and place the fillets on a greased baking sheet. Bake for 15-20 minutes, or until the salmon is cooked through. Conclusion In conclusion, freezing salmon fillets is a great way to preserve the fish for a longer period of time. It is important to remember to properly wrap the fillets in airtight packaging before freezing them to ensure that they remain fresh and safe to eat. Additionally, it is important to remember to thaw the fillets in the refrigerator before cooking them to ensure that they are cooked properly. With the proper care and attention, freezing salmon fillets can be a great way to enjoy the fish for a longer period of time.

[forblogmostly]

Vikas Lifecare Limited’s Financial Performance — 9M FY23 and Strategic Investment in Kohinoor Foods Limited

Vikas Lifecare Limited reports strong financial performance for the 9 months ending December 31, 2022, with a net revenue increase of 74.59% to Rs. 34,626.48 Lakhs and a net profit increase of 123.02% to Rs. 1,288.57 Lakhs. The company also plans to invest up to Rs. 250 Crores in Kohinoor Foods Limited. Consolidated results show a net revenue increase of 80.48% to Rs. 35,794.90 Lakhs and a net profit increase of 99.86% to Rs. 1129.79 Lakhs.

The Board of Directors of Vikas Lifecare Limited has approved an investment of up to Rs. 250 Crores in Kohinoor Foods Limited to expand the company's product portfolio and enhance its presence in the FMCG industry. The investment will be made through fresh equity, quasi-capital, or a combination thereof, and the goal is to acquire a substantial stake in Kohinoor Foods. The deal is subject to necessary approvals and due diligence. The company aims to make Kohinoor Foods debt-free and is appointing intermediaries to assist in the successful closure of the deal. Managing Director, S. K. Dhawan, said that the investment aligns with the company's long-term growth strategy and will allow Vikas Lifecare to enhance its market presence in the FMCG space. The MD says “The impressive track record of expertise, commitment to quality, and customer satisfaction in the FMCG industry has convinced us that a partnership with Kohinoor Foods will lead to new heights in the years ahead. We aim to close the deal within 6 months and have already begun the process of devising the best structure and obtaining all necessary approvals.”

About Kohinoor Foods Limited: Established in 1989, Kohinoor Foods Limited has a worldwide presence, including India and over 60 countries, offering a diverse range of food products such as Basmati Rice, Wheat Flour, Ready-to-Eat Curries, and Meals, Simmer Sauces, Cooking Pastes, Spices, Seasonings, Frozen Food, Pure Ghee, Paneer, Namkeens, Sweets, and more. The company's products are highly sought after by customers around the world, including the USA, Canada, Australia, New Zealand, and the UK, as well as the Middle East and Southeast Asia. Kohinoor Foods products can be found on the shelves of well-known retail chains such as Booker Cash n Carry, TESCO, Sainsbury's, ASDA, Morrisons in the UK, Krogers, Costco, BJs, and Whole Foods in the US, Wal-Mart in Canada, Kobe Bussan in Japan, Coles in Australia, Woolworths and Foodstuff in New Zealand, Mustafa in Singapore, PARKnSHOP in Hong Kong, Shoprite in South Africa, and Carrefour, Geant, Lulu, Tamimi, and Panda in the Middle East.

Kohinoor Foods Limited places a strong emphasis on quality, with dedicated quality control centers and microbiological labs equipped to meet stringent standards. The company's facilities are BRC-certified, SQF-certified, USFDA-compliant, FSA-compliant, IFS-certified, and accredited with ISO 22000:2005 (Food Safety Standard), ISO 9001:2008 (Quality Management System) certification, organic certification, and more.

The manufacturing facilities include world-class, fully automated rice processing and packaging plants located in Murthal, Haryana. With a milling capacity of 50 metric tonnes per hour, the 36-acre facility boasts 20,000 metric tons of rice storage and 50,000 metric tons of paddy storage, with a daily production capacity of 1,000 metric tons. The company has 8 rice grading lines, 16 color sorter machines, 500 metric tons of parboiling capacity per day, FFS machines for pouch and jar packing, and an in-house N2 gas plant for nitrogen flushing.

Kohinoor Foods engages in contract farming to maintain the consistency of its agricultural produce and control the entire value chain of basmati. The company's procurement process is well-documented for 100% traceability and follows international norms. Through its "Organic Basmati Program," Kohinoor Foods collaborates with the Uttarakhand government to directly work with farmers, providing them with the necessary technology and support. The program currently has contracts with over 1,128 farmers and covers an area of 750 hectares, with plans to soon surpass a target of 1,200 hectares.

About Vikas Lifecare Limited: Vikas Lifecare Limited is a leading ISO 9001:2015 certified company in the trading and manufacturing of polymer, rubber compounds, and additives for plastics, synthetic and natural rubber. They are committed to the government's environmental protection initiatives and fulfilling the EPR obligations for companies that consume massive amounts of plastic products and packaging materials. Their expertise in the Polymer and Rubber Commodity segment, where they produce up-cycled compounds from industrial and post-consumer waste materials like EVA, PVC, PP, PE, has made a significant impact. Additionally, Vikas Lifecare serves as a Del-Credere agent for ONGC Petro Additions Limited, a public sector organization that produces a range of base polymers and commodity plastic raw materials.

Vikas Lifecare Limited (VLL), an ISO 9001:2015 certified company, has recently diversified its business beyond its core operations of trading and manufacturing polymer and rubber compounds. VLL has entered the B2C market with a range of consumer products, including FMCG, Agro, and Infrastructure Products, with plans to expand its presence through acquisitions, joint ventures, and partnerships. The company has acquired Genesis Gas Solutions Pvt. Ltd, a leading provider of smart gas meters, holds a 20% market share in India's domestic gas metering business. VLL's securities are listed on both the BSE (Scrip Code: 542655) and NSE (Symbol: VIKASLIFE).

[creatiview]

[ad_1] When you’re craving fries, nothing else will do. And thankfully, these loaded sweet potato fries can pass as a semi-healthy weeknight meal or Super Bowl party-friendly snack. They’re easy to make for any occasion and a little too easy to devour. But who am I to judge—I’d absolutely eat these for every meal if I didn’t juuust slightly fear turning orange. Urban legend aside, these loaded fries are that delicious and just the no-recipe recipe you’ve been searching for to make hosting a breeze. Let’s break it down. I can confidently say that I’ve never met a disappointing potato, and the crowd-pleasing vegetable has the perfect energy for a dinner party. All you have to do is grab a bag of your favorite frozen sweet potato fries, load them up with your go-to simple toppings, and enjoy as a party of one or set out for your guests to savor in a BYO format. You can assemble the entire spread in under 30 minutes, and you don’t have to use any extra elbow grease to make your guests’ plates shine. No matter what kind of party you’ve got in the books, I guarantee these fries will be a hit. Feature image by Michelle Nash. 1 of 8 How to Make Loaded Sweet Potato Fries Loaded sweet potato fries really couldn’t be easier to make. With just a handful of ready-made ingredients, you’re laying the groundwork for a whole that’s much greater than the sum of its parts. Plus, the build-your-own experience encourages guests to let loose and get creative. It’s a dinner party hack that makes your job as hostess easier while keeping the vibes laid-back and interactive—total win-win. Here’s how to make it happen: Pick your favorite brand of frozen sweet potato fries (we used Alexia) and prepare according to the package. While they’re baking, set up a topping bar with your favorite add-ins and a bunch of setups. (Pro tip: our Casa Zuma Wood Salad Bowls are perfect for loaded sweet potato fries.) When the fries are ready, plop the sheet pan right on the counter at the beginning of the assembly line. Let guests top their own and you’ve got an instant convo-starter that everyone can join in on. 2 of 8 3 of 8 Tips for Maximizing Flavor and Streamlining Prep There are a few expert tips that maximize the thriving potential of loaded sweet potato fries. First, you can prepare any toppings the night before to make day-of prep even easier. If you’re using kalamata olives and tomatoes, for example, you can chop those up in advance and store in the fridge overnight. That way, when the time comes to build your assembly line, you don’t have to worry about cutting. Another important thing to keep in mind is that—unlike most of our recipes—these might not make the best leftovers. But don’t fret! The fries will literally disappear before your eyes and you can use leftover toppings throughout the week in any of these stellar recipes below. 4 of 8 What goes with sweet potato fries? You can take your loaded sweet potato fries in two delicious directions: Mediterranean-inspired or Mexican-inspired. To recreate Mediterranean vibes, we basically took our favorite elements from a Mediterranean salad and swapped the spring mix for sweet potato fries (talk about an upgrade!). Think creamy chickpeas, salty feta, tzatziki for a little tang, and kalamata olives for a taste of brine that kicks these up a notch. For Mexican vibes, we swapped in creamy guacamole, hearty black beans, crisp iceberg lettuce, and a dollop of sour cream to take you to taco-adjacent heaven. You can’t go wrong with either, and you can make both if that’s your vibe! 5 of 8 6 of 8 More Healthy Sweet Potato Recipes If you like this recipe, then you’ll love our other favorite sweet potato recipes. It truly is the root veggie of our dreams. 7 of 8 Be sure to rate and leave a comment, and tag us on Instagram so we can see how you top your loaded sweet potato fries! !function(e,t,n,c,o,a,f)e.fbq(window,document,"script"),fbq("init","350624676535659"),fbq("track","PageView");