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1010ll · 3 years

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do you have any new recipes that you've learned recently? i remember you wrote something a while ago about carbonara and i tried it out for myself it was really fun!!

i love this 😭 im gonna write way too much idec! something that has changed since that post: my kitchen is worse. i have a horrible combi oven which has resulted in me accidentally eating raw chicken, because it had been in there for more than 2 hours at supposedly 230 °C and i was really hungry and thought it HAD to be done by then. also i have less time and less money lol. it has made me a bit sad, and less motivated to cook nice things but i also love food! which means these tips/recipes are gonna reflect that and might seem a bit dull but probably also relatable for a lot of people. i’ve definitely made spaghetti carbonara a bit too much because it’s simple and require few ingredients! will still vouch for that one tip about substituting the bacon with roasted veggies and other types of meat.

last week i made risotto for the very first time, i think? which means i might be assuming a bit too much, but i think it’s a great dish that you can almost make with whatever you have in your fridge. i made it with roasted beetroot(needs A LOT of time to soften, lesson learned), carrots and parsley root or parsnip(idk the difference), dried rosemary and thyme, garlic and onion. i had some leftover sushi rice, which is great for risotto apparently(love versatile ingredients), roasted them in some oil and then added white wine and chicken stock and actually added a leftover parmesan rind i had in the fridge to give the ‘stock’ some flavour, a bit of nutmeg and then in the end some shredded gouda lol… it was surprisingly delicious and i didn’t even really care to cook the rice perfectly. it also tasted delicious 3 days later, which was a nice surprise. i bet there are tons of risotto recipes online, but as long as you have rice, some kind of flavoured water, i guess you could kind of add whatever you want of veggies and top with whatever herb you have around.

another type of porridge i consume a lot these days is hot oat porridge, which i’ve eaten since i was little and it was the first ‘dish’ i learnt to make myself and it’s cheap. some people really dislike the consistency and look but i don’t. it’s also very easy to customise. i put in whatever nuts and seeds(which are often cheaper than nuts) i have around: flaxseed, sesame seeds, pumpkin seeds, sunflower seeds, chopped almonds and sometimes a dollop of peanut butter. i let them simmer along with the oats. i like adding those elements because it gives it some texture and it keeps me more full throughout the day. it’s very important to me because i hate spending money i don’t have on fast-food when i’m not home and i hate being hungry. dried raisins, cranberries for a bit of sweetness and if i’m treating myself i’ll add some fresh apples cut into small pieces or some homemade berry compote(i use frozen) or brown sugar. if i had more money i’d use maple syrup but i don’t at the moment. i also add a bit of cinnamon and cardamom, dried ginger etc, whatever you feel like. some people also add milk afterwards but i’d rather spend my milk on my coffee.

a small tip: making chili flake / garlic oil. it’s really delicious, you could put it straight on pasta with some parmesan and pepper and it would be a filling meal. either chop the garlic really fine, grate it, microplane it, smash it to pieces. heat some olive oil until it’s quite hot, then remove from heat and add the chili flakes and garlic. if the oil isn’t hot enough you can just put the pan or pot back on the heat but be careful you don’t burn the chili flakes or garlic, as it will make it bitter. the longer it will toast, the less pronounced the raw garlic flavour will be, so when it smells toasted enough for your taste, take it off. i store it in a tiny glass jar and add it in stews, sauces, toasts, pizza, sandwiches etc. the flavour is very strong imo and everything it touches will smell like it. something to drink: i like strong foods and i like sour foods, which is why i like lemon/ginger based drinks. to make it even more winter friendly and easy to make, i like to grate unpeeled ginger(i hate slices of ginger, they do nothing for me and seems like a waste of ginger), lemon zest, lemon juice and mix it or blend it with some water/apple juice and honey and strain it afterwards. if you have a really nice blender you can just add all of it together with some ice. i’m basically making a large amount of ginger shot mixture. then when i feel like it, i can take some of the mixture and either drink it as it is, add more apple juice if i need a refreshing beverage or add hot water and more honey for when im cold. you could also add turmeric, chili, use less sweetener and other sorts of healthy stuff but i honestly do it for the taste so i don’t care about that that much.

something sweet: i posted earlier about cakes and someone mentioned swedish kladdkaka, which is a super delicious, cheap, brownie-like chocolate cake that is easily customized and hard to fuck up which is why i’ve made it since i was very young and is a go-to and i didn’t even know it was a swedish thing. if you like airy, light cakes this is not for your. this is sticky, sweet and almost like confection. you can add nuts, swirls of peanutbutter, tahini, actual pieces of chocolate, replace the white sugar with brown sugar, the butter with oil(you can be fancy and use a bit of olive oil) or use a mixture, brown the butter, you name it. the recipe i use is this: melt 100 g butter and let cool. mix 2 eggs + 3 dl sugar in a bowl until fluffy in one bowl. mix 1.5 dl flour, 4 tbs cocoa, 1 pinch of salt in another. mix the dry with the wet mixture and add the cooled, melted butter. this is the point where you’d add chopped nuts, chocolate etc. pour the batter into a cake tin lined with parchment (i use one that is 16 cm in diameters i think). bake the cake for around 30 mins at 150°C - 175°C degrees. check on the cake using a cake tester or a a knife. if the knife is clean after … stabbing it, it’s done! the cake will change it’s texture after cooling. this is a cheap cake, and if you like cake dough you might want to give it less time in the oven for a more fudgey texture. make it your own! there are no rules. last time i made this, i left it in for too long in my opinion but it was still delicious. also i literally have a shit oven with a round oven rack that goes in circles no matter what due to the microwave function, and the only ‘mixing’ equipment i have is a whisk and a spatula. no need for kitchen aids or even electrical hand mixers.

something else i’ve been eating a lot for lunch is simple open faced sandwiches, and something that can really elevate those is: making your own mayonnaise(and toasting the bread). it can be challenging, but it’s really worth it imo and i can’t remember the last time i bought it in a store. i have a small plastic bowl, whisk and 1 egg yolk. something i can really recommend is buying pour snouts for bottles. i transfer my oils from their plastic bottles to smaller, old soda bottles because im cheesy like that and it’s really handy especially when making mayo. constantly whisking the egg yolk by hand and then adding the NEUTRAL oil ever so slowly. don’t be fancy and use cold pressed stuff or extra virgin olive oil because it will taste weird. i only ever fail when i try to use immersion blenders for some weird reason but i find it rewarding to do by hand anyways and i think it might be easier to make smaller portions that way. mayo needs acid and you can get it by adding regular vinegar, apple cider vinegar, balsamic vinegar, lemon juice, lime juice, pickle juice, citric acid dissolved in water etc. it’s really easy to customise! when im making banh mi, i add some sesame oil, soy sauce for saltiness and use lime as the acidic element. for more regular use i add a bit of mustard(also helps with the emulsion), for fries, i like adding some fresh garlic. something as simple as mayo, tomatoes, flaky salt and pepper topped with chives is really nice. i also really like using slices of boiled potatoes or boiled eggs(idk if that’s only a thing where i’m from), mayo and the chili garlic oil. it’s also great for making tuna salad. yesterday i made a really simple sandwich with a very simple tuna salad(tuna, mayo, yoghurt, lemon and pepper), arugula, basil, the garlic/chili oil, cream cheese, pickled jalapeños and onions, green peber, cucumber and tomatoes. you could leave out everything but the tuna salad and it would still be a great little meal.

another nice condiment that beats the supermarket stuff by far is homemade ‘pesto’. when i buy parsley from my local grocery store, it’s a gigantic amount that i in no way can consume in a week. first of all when buying fresh herbs i really recommend washing them, wrapping them in a damp towel and keeping them in a closed container. it will prolong their lifetime from lasting a day to a week(change the towel if it seems too wet). i once had some cilantro in my fridge for several weeks and still be fresh. anyways, when i buy that much parsley, i like to remove the tougher parts of the stem(which i use in stews/sauces! chop it up and sautee it along with garlic and onion), add literally just olive oil, water, pepper, garlic, and a bit of acid and then blend away! it keeps for a long time in the fridge and is also delicious beneath tomatoes/potatoes/cheese on open-faced sandwiches. if you want to be fancy you can of course add some type of hard cheese, nuts, seeds, dried tomatoes, whatever.

i know this is the longest text post ever, but as a last reminder, i really recommend watching pasta grannies on youtube. really simple recipes with focus on few, good ingredients that just takes some time and love.

#sorry about the spelling mistakes and everything #it's not my first language but it probably wouldn't be much better if it were #food

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lettersfromitaly · 7 years

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9/22/17-9/25/17

Well i really did nothing the entire weekend. To be honest i dont remember a lot of it because it was so low key.

Friday i woke up at like 12 and my friend and i went to the grocery store thats like the size of a small rite aid. We got pasta and some pasta to eat this weekend. So we got back and made pasta for lunch it was pretty good actually (i mean its hard to pasta wrong) But then some of my friends came up to my room and we talked for awhile then they left and i went on the internet. Three of us made dinner with three kinds of pasta, breadsticks and lettuce (unfortunately the only dressing we had was balsamic vinegar and olive oil italy you kill me). But it was really fun and chill its always fun to cook with other people. Then i went up to my room and cleaned it a little then facetimed mom.

Saturday i woke up at like 12 again but i felt really bad. I must’ve slept wrong because my back really hurt and i kept getting stomach cramps. We planned to go to this park with pretty gardens but the bus took 45 minutes no lie so we decided to just walk around the neighborhood. Then we went back to the grocery store to get a few things. Instead of eating lunch i just waited a couple hours until dinner to eat. In the meantime i do what i do best which is napping lol. We made dinner with a couple other people who were staying on campus this weekend too. I guess we had too much happening because we heard a click then the power went off on the appliances. It took us awhile but we were able to figure out the right button on the breaker to turn everything on. After we all ate dinner I went up to my room to study and then i facetimed the everyone at the party!

Sunday i did even less than i did the previous two days if you can believe it lol. I woke up late ate breakfast/lunch then just lazied in bed for awhile. I did some yoga to help my back, cleaned the room some more and took a shower. Then i took a nap, did some homework, watched youtube videos. Then everyone who went on an excursion came back so we all went in my room and talked about our weekends.Then we had dinner (that i didnt have to make bless). Then I worked that night and went to bed right after.

Monday i had to get up earlier than usual because we had a guest speaker come in. His name was Milton Bennett ( I actually meant him while i was working the night before because he came in during my shift). He was probably the best speaker we've had so far. I was really tired from working the night before but i did not fall asleep so kudos to him. We had time before lunch so i took a nap then ate. I had class right after lunch. It was so funny because Dr. Bennett talked about how non Americans dont get straight to the point when they speak, they just talk in circles basically. We realized that thats exactly what our film professor does and thats why its so hard to understand him. After class i did some homework and then had dinner. Madi and i finished planning our trip to verona and venice this weekend! Then i passed out because i was so tired.

#september #italy #masterlist

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gardencityvegans · 6 years

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Vegan Recipe and Snack Ideas for Camp and Travel

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An OSG reader, Rebecca, asked me if I could recommend some cooler-friendly Oh She Glows recipes she could take on the road for an upcoming camping trip. This question has been a popular one over the years, so I thought the long weekend would be a great excuse to brainstorm a list of camp- and travel-friendly foods to inspire you!

In my early twenties, I would “camp” (I use that term lightly!) pretty regularly, but the food my friends and I packed in those days was a little different from what I stock my cooler with today. Okay, A LOT different! Lol. Back then, as long as I had potato chips and fruity coolers, I was a “happy camper”! Oh to be 21 again. Don’t worry, though, I’ve accumulated a few years of wisdom since then. I consulted OSG’s recipe tester Nicole to help put this post together as she often travels with my recipes in tow. I think the two of us have come up with some fun ideas for you! As always, please feel free to chime in with your tips and tricks too.

The recipes below can all be made in advance, and many of them also tend to keep well in minimal storage without too much fuss. At the bottom of this post I also recommend some tasty store-bought options for when you don’t have time to make everything you might have hoped to for a trip…because if you’re anything like me, you’ll probably find yourself scrambling at the last minute to get everything ready!

Milks and Fresh Breakfast Options

I love making pre-portioned single servings of dry Vegan Overnight Oats packets to take with us on trips. Simply bring a few single-serve, shelf-stable plant-based milks along and mix them in with the oat packets when ready to enjoy.

Looking for eco-friendly reusable bags? Check out these reusable velcro pouches shown in the photo above.

Granola or Muesli

We love munching on my Ultimate Nutty Granola Clusters (The Oh She Glows Cookbook, p. 31) and my Roasted Hazelnut-Almond Granola Clusters (Oh She Glows Every Day, p. 71) when traveling, plus these clusters should keep fresh in an airtight bag or container for a few weeks.

Fruit and Veggies

Bring your favourite fruits and veggies, choosing varieties that tend to travel well and don’t mind sitting at room temperature—this should help save cooler space for other meals that require refrigeration. Apples, oranges, firm avocados, and cucumbers are usually safe bets. Avoid thin-skinned fruit like peaches or pears as they tend to bruise easily.

Dried Fruit and DIY Trail Mix

Energy-dense dried fruits are another great option for camping! Dried apricots, mangoes, and cherries are some of my favourites. You can also make a DIY trail mix by adding dried fruit like raisins and dried cranberries to a container with your favourite mixed nuts.

Crackers

I love having a good seedy cracker on hand for snacking. My Endurance Crackers are hearty, filling, and energizing! Just be sure they’re packed on top of other foods so they don’t get crushed by anything in transit. Bring a container of nut or seed butter and a small pouch of hemp hearts for a satisfying, protein-packed snack that needs no refrigeration.

Protein Bars or Energy Bites

My Dark Chocolate Cherry Energy Bites, Cookie Dough Balls V (Oh She Glows Every Day, p. 93), and Triple Almond Energy Balls are perfect to munch on between meals. For another option, try my Classic Glo Bars (from The Oh She Glows Cookbook, p. 215), or Feel Good Hearty Granola Bars—those two tend to be big hits as well. Nicole recommends the Mocha Empower Glo Bars (Oh She Glows Everyday, p. 69), saying: “Away from home for 10 days with a toddler? You may need that invigorating combination of chocolate and espresso!” Haha.

Coffee/Tea

Speaking of coffee and tea…I’d love to hear your tips on camping while still getting your coffee fix. Please share your method if you have one! Maybe a make-ahead DIY Coffee Concentrate could work?

Power Toast and Wraps

The 9-Spice Avocado Hummus Toast (Oh She Glows Everyday, p. 39) is a great light meal option! Serve it with Super Power Chia Bread (The Oh She Glows Cookbook, p. 229). Pack a few avocados, a small container of 9-spice Mix, and hummus (keep chilled) for a quick meal. Ifyou don’t have time to make the power bread, just pack a few of your favourite wraps from home. I love Wrap It Up Raw’s flax wraps—they freeze wonderfully too.

Soups and Fresh Mains

If you have a really good cooler situation going, you could also consider making a salad/soup—my Chickpea Salad and Go-To Gazpacho (also found in Oh She Glows Every Day, p. 147 and the app) both travel well. The gazpacho can be guzzled cold straight from a mason jar—super refreshing! If you’re able to bring a bag of salad along, you could whip up a jar of my Shake and Go Balsamic Vinaigrette (Oh She Glows Every Day, p. 273) as well. Tetra packs of baked beans always work in a pinch (and you don’t need a can opener or a cooler!). I love these Vegetarian Baked Beans by Pacific brand.

Another idea is to pack the ingredients for a super easy balsamic chickpea salad. Bring some small tetra packs of chickpeas (I buy Pacific brand), balsamic vinegar (or any vinegar you love), olive oil, salt, and pepper. Bring along a collapsible strainer and a bowl, and you’ve got the gear for a quick salad: simply drain and rinse the chickpeas then add them to the bowl along with the vinegar, olive oil, salt, and pepper (to taste).

Sweet Treats

My Flourless Thumbprint Breakfast Cookies, Blissful Basil Power Biscotti, and Banana Bread Muffin Tops can all be made ahead and frozen. Our editor, Terra, packed the Banana Bread Muffin Tops for mountaintop snacking on her month-long hiking trip through Switzerland. Terra added a touch of rosemary oil (which she uses as a natural preservative) to the batter, and the tops kept beautifully during her trek!

I recommend eating the most perishable items first, if possible. This may also be a situation in which it’s worth stocking up on some store-bought, less perishable options because not all foods will last in a cooler for too long. (Unless of course it’s going to be COLD where you’re camping—in that case, maybe a little DIY Hot Toddy is in order! Yassssss!)

Running out of prep time before your trip? Here are some store-bought plant-based foods that should keep well through your travels!

Photo credit, photos 1, 3, 5, 6, 7, 10: Ashley McLaughlin

[Read More ...] http://ohsheglows.com/2018/05/15/vegan-recipes-and-snack-ideas-for-camp-and-travel/

#infrared #health

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kristinsimmons · 6 years

Text

Vegan Recipes and Snack Ideas for Camp and Travel

Milks and Fresh Breakfast Options

Looking for eco-friendly reusable bags? Check out these reusable velcro pouches shown in the photo above.

Granola or Muesli

Fruit and Veggies

Dried Fruit and DIY Trail Mix

Energy-dense dried fruits are another great option for camping! Dried apricots, mango, and cherries are some of my favourites. You can also make a DIY trail mix by adding dried fruit like raisins and dried cranberries to a container with your favourite mixed nuts.

Crackers

Protein Bars or Energy Bites

Coffee/Tea

Power Toast and Wraps

Soups and Fresh Mains

Sweet Treats

Running out of prep time before your trip? Here are some store-bought plant-based foods that should keep well through your travels!

Photo credit, photos 1, 3, 5, 6, 7, 10: Ashley McLaughlin

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Vegan Recipes and Snack Ideas for Camp and Travel published first on https://wittooth.tumblr.com/

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susantregre · 6 years

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Vegan Recipes and Snack Ideas for Camp and Travel

Milks and Fresh Breakfast Options

Looking for eco-friendly reusable bags? Check out these reusable velcro pouches shown in the photo above.

Granola or Muesli

Fruit and Veggies

Dried Fruit and DIY Trail Mix

Crackers

Protein Bars or Energy Bites

Coffee/Tea

Power Toast and Wraps

Soups and Fresh Mains

Sweet Treats

Running out of prep time before your trip? Here are some store-bought plant-based foods that should keep well through your travels!

Photo credit, photos 1, 3, 5, 6, 7, 10: Ashley McLaughlin

from Oh She Glows https://ift.tt/2jY3Gmb

#Oh She Glows

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hotfitnesstopics · 6 years

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Get ready for summer with this easy, low Smartpoint Pasta salad for this week’s #FlashbackFriday Happy Monday all! During the hot summer months, I am always looking for different ways to have a cool pasta salad that highlights local, fresh vegetables I pick up at the Farmer’s Market. I love the chewy, nuttiness of these little pasta balls called Israeli Couscous or Pearl Pasta. I bulked up the veggies in this salad to make it a nice serving size, then, drizzle it with a sweet and tangy lemon balsamic vinaigrette. You can mix and match using whatever vegetables are in season. This salad is delicious eaten straight from the bowl, but, if you can wait, it delicious chilled and served as a side or over a big bowl of mixed greens. Enjoy! LEMONY SUMMER VEGETABLE ISRAELI COUSCOUS SALAD (print it!) INGREDIENTS: 1 Tbsp. olive oil 1 1/3 cups Israeli Couscous 1 cup cucumber, sliced and halved 1 cup summer squash, sliced and quartered 1 cup sweet bell pepper, seeded, sliced and diced 1 cup cherry tomatoes, halved 1/4 cup chopped sun dried tomatoes 1/2 cup green onions, diced 1 lemon, juiced and zested 1/3 cup white balsamic vinegar 2 Tbsp. olive oil 1 garlic clove, minced Sea salt and black pepper to taste INSTRUCTIONS: 1. Prepare the Israeli Couscous according to the package instructions. I “browned” my couscous in 1 Tbsp. olive oil over medium heat, then, added 2 cups boiling water, reduced heat to medium low, covered and simmered for 10 minutes (just enough to allow the water to be absorbed). 2. Meanwhile, I prepped all the veggies and placed them in a large mixing bowl. Whisk together the dressing by combining the lemon juice & zest, balsamic vinegar, 2 Tbsp. olive oil and garlic. 3. Add the cooked couscous to the vegetables, pour the dressing over the top and toss gently to coat everything. Season with sea salt and pepper, then, allow to chill for 1 hour. Makes 10 servings, 1/2 cup each, 100% Simply Filling, 3WWFreestyle Smartpoints, 4 points+ per serving Nutritional information per serving for all ingredients: STEP – BY – STEP: Awhile back while browsing the isles at Trader Joe’s, I decided to pick up a box of this Israeli Couscous. I already knew I loved Couscous and this mix made me think of making a salad like my Harvest Grain Salad. 5 points for 1/4 of the box which is a pretty good deal to have a big bowl of little pasta balls. I’ve always heard of people toasting their couscous first so I thought I’d give it a try. I have to admit, it totally made me think I was making Rice – A – Roni (how many of you finished my sentence saying…..”The San Francisco Treat!”?) Lol The verdict ~ it smelled really good and turns this fantastic brown after about 5 minutes of sautéing it over medium heat in 1 Tbsp. olive oil. However, I am not so sure it really changed the flavor. While the couscous toasted, I boiled 2 cups of water (not the 1 1/3 cup they asked for because it always evaporates too fast). This totally sped up the process and helped the couscous cook all the way in under 10 minutes. Rice – A – Roni ….. My Farmer’s market veggies plus the first Patty Pan Squash from our garden! Yep, my farmer’s market sells sweet purple bell peppers for $1 a lb. ~ they only stay purple if you eat them raw though. The best way to make you get a lot of pasta in any dish ~ bulk up the veggie crunchiness without adding any points+. If I had corn, I would’ve totally added that too. Mainly because I wanted a varying texture, I added sweet sun dried tomatoes and green onions for color as my “herb”. You could use basil, parsley, mint….. Toss the cooked couscous and veggies, then pour the lemon vinaigrette over the top. Toss, chill and serve. Perfect as a side dish to take to your next summer picnic or make it a meal by topping this delicious, crunchy, nutty, tangy and sweet lemon Israeli couscous salad over mixed greens. Thank you all so much for the incredible outpouring of support on my Lessons Learned posted yesterday. You know one reason my tagline is Everyday is an Adventure To Be Healthy is that my journey never ends when I reach my ideal size, weight or look. I see it as though every day I have a choice at each meal/snack to be healthy ~ sometimes you win, sometimes you don’t, but, all that matters is that you pick yourself up, dust yourself off and carry on with the next meal/snack. It’s all about the journey and everyday is an adventure to be healthy! I am so fortunate to have so many friends here and I am glad that I can share all my ups and downs with you all without judgment. I know we are totally going to reach our goals together ~ from now through Labor Day ~ Let’s do this ~ for 1 + month and see how far we get adding up all those little successes each day. Night all! from Danica's Daily https://ift.tt/2KdAGSQ via IFTTT

http://www.fitnessclub.cf/2018/05/vegetable-israeli-couscous-salad.html

#IFTTT #Blogger

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kristinsimmons · 6 years

Text

Vegan Recipes and Snack Ideas for Camp and Travel

Milks and Fresh Breakfast Options

Looking for eco-friendly reusable bags? Check out these reusable velcro pouches shown in the photo above.

Granola or Muesli

Fruit and Veggies

Dried Fruit and DIY Trail Mix

Crackers

Protein Bars or Energy Bites

Coffee/Tea

Power Toast and Wraps

Soups and Fresh Mains

Sweet Treats

Running out of prep time before your trip? Here are some store-bought plant-based foods that should keep well through your travels!

Photo credit, photos 1, 3, 5, 6, 7, 10: Ashley McLaughlin

Vegan Recipes and Snack Ideas for Camp and Travel published first on https://wittooth.tumblr.com/

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