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thestudentfarmer · 10 months

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Hello hello!

No garden post today, but I wanted to share some things I'm doing in the kitchen. After all, if the gardens producing then I need to be able to use and preserve things 🌱 as well, One of the things I've been learning along my sustainable/eco-journey is how to make food stretch better for my family. I like to think I've been pretty good at that over the years but with learning to grow my own crops as well as inflation hikes, i wanted to learn more.

This week I was researching ways to use up watermelons entirely. Surprisingly enough, I found that the rind and the skin are edible as well!

Usually I give what we don't eat to the chickens (the rind/green part) as a way to give them extra feed sources and to reduce my homes green/kitchen waste going out. Im not worried about them missing out though, With the way we eat watermelon they will still certainly still be able to enjoy the bounty melons provide.

This time I'm trying out some food use from a tiktok I found while doom scrolling the other day. The user morocooks, shared a video with uses of watermelon. This included a recipe on making watermelon rind kimchi. Now I enjoy myself some kimchii, it's good for the gut, delicious in soups, stir fry, as is and even blended into bbq sauce. But I've never tried kinchi that wasn't cabbage or onion. I've also never made it before either, so this will be a first on a few levels!

I didn't take a picture of the watermelon, but imagine a big watermelon 😉 to start I used salt and water to scrub down the exterior pretty well and gave it a good rinse after.

I peeled, sliced and cut the melon up. The flesh went in the fridge for dessert and snacks over the next few days and then came the usual waste/chicken scraps. The rind and the skin.

I peeled the skinoff, discarding the funky spots in the scrap bucket and then blended the watermelon skin with some water till smooth to make cubes for smoothie additives.

A lil online slouthing showed that Watermelon peels are low in calories, but are rich in vitamin C, vitamin A, vitamin B6, potassium and zinc. And everyone can always use some more vitamins~

So far ive been mixing the melonskin w/ plain Greek yogurt, and some frozen fruit.

I did not blend the skins smooth enough, so definatly be sure their smoooooth! Or there's going to be a bit of texture that while I can get through, might be off putting for others.

The rind, cut up and salting.

A little internet slouthing says that Watermelon rind has high amounts of vitamin C, vitamin A, vitamin B6, potassium and zinc. Watermelon rind is also rich in nutrients with chlorophyll, citrulline, lycopene, amino acids and flavonoids, phenolic compounds and fiber.

I also found out some folks use the rind in stirfrys???? I am going to give a try with the next batch! I admit possible curiosity as to wanting to attempt a 'sloppy joe' with watermelon rind too.

The sauce/seasoning.

All mixed and ready for the fridge! I did add some ribboned carrots and sliced white onion. (Leftovers from meal prep this week)

Admittingly I've never had fresh or varied veggies for kimchi before, so I'm not sure if this will get a similar taste profile. So far (day 3) it smells pretty good. The taste is a bit, different. I expected that, and look forward to seeing the flavor develop.

A few other things I did over the last few days was to freeze up some blueberries while their in season at the market.

I like to wash them up (cold water and baking soda ratio is 2 c water to 1 teaspoon baking soda. Let set 15 minutes. Stir every 5 gently. Rinse well.)

Dry them out on a towel on a baking sheet, then freeze them. Usually overnight.

when frozen pull up towel and funnel into freezer safe containers. I use a ziplock bag, but will reuse them till the bag is basically useless. Though when I'm able to I want to switch to a silicone bag or freezer glass.

I did the same as well with starberries (though I like to slice them into quarters for easier use later!) And cherries. (Pit them before freezing.) If I had thought about it I would have made some cherry pit vinegar for sauce, but due to time restraints I was just trying to move along quickly.

Today I'm cooking up some spaghetti squash for the freezer for quick meals s well. That's not done yet, but perhaps later I'll do a seperate post for that alone if anyone interested. :)

I hear the oven, so for now i'll have to head off-

🌱🍉Happy homesteading and sustainable journeys! 🍉🌱

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missguomeiyun · 1 year

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Homecooking [Oct ed]

What’s up everybody?!

Slightly more homecooking content in this month’s post. .. as we transition to fall (& winter), noodle soups will be occupying more space in these posts xD

Udon noodles with chicken breast & napa cabbage. Used Knorr chicken broth as soup base.

Ddeok-guk, which is Korean (flat) rice cake soup. I added some dumplings & baby bokchoy in.

Sujebi + chayote in leftover chicken soup. .. & hard-boiled egg. This was my breakfast post-night shift.

Sujebi dish #2 . .. This one in fish cake broth + zucchini. Also very light, but very tasty!

Sujebi dish #3 . .. I call this the “leftover hot pot special”. I don’t know about you, but when we have hot pot, we always over-prepare foods, so there’s always leftover defrosted proteins & seafood, as well as veggies. The next day, we either have another hot pot or we use the leftovers & throw it all in a pot to make a ‘soup’. This sujebi was made with the soup so it contains: chicken, frozen seafoods, napa cabbage, & some fish balls/tofu. I usually do this with my fav thick rice noodles but I had an opened bag of sujebi, so I used sujebi. Any noodle works.

Sujebi #4 . .. lol bcos I have to use up my sujebi.

Cucumber + egg stir-fry

Leftover yookgaejang with thick rice noodles. AHHH SO GOOD!!!!

This doesn’t look pleasing but I swear it was good! At the beginning of the month, my mom had prepared (ie: de-boned) chicken drumsticks, where she separated the bone from the meat but kept the meat ‘together’ in one whole piece as she deboned. We had plans to use the portable BBQ outside for the chicken thigh fillets; however plans changed. .. we didn’t do that. Instead, I used the chicken fillet pieces to make fried chicken ^^ I didn’t bother cutting the pieces into smaller pieces so that’s why they’re in such large chunks haha

Cheongguk-jang soup. Cheongguk-jang is an extra fermented soybean soup. It’s more savoury & has a greater depth of flavour profile compared to the regular soybean soup (the doenjang). As I’ve mentioned in the past, after trying this since. .. 2yrs ago, I now can’t really go back to doenjang anymore. That almost seems too bland to me. Cheongguk-jang typically includes the common ingredients like onion, zucchini, pork, tofu. .. I skipped the meats & just used zucchini, onion, & napa cabbage. The soup turned out very well!

I fried pork cutlet for the first time. I’ve fried chicken many times but not pork cutlet. I left it frying for soooo long bcos I was scared the pork wouldn’t be cooked thoroughly haha the sauce on the side is just a mix of bbq sauce with ketchup.

*that ripped off part was the 30% off sticker :P

This was a very interesting dip. .. it was heavily garlicky & a little spicy. I didn’t get much “Mexican spice” out of it, which was slightly disappointing but I still was ok with it.

I had the dip around for literally dayyyyyyyysss. It’s quite heavy & salty. It doesn’t really go with anything else I eat normally. So I used it as a pasta sauce. It looks more yellow than it really is IRL. The photo makes it look like that Kraft Dinner ‘fake’ cheese colour but it’s really not! I cooked this late at night for lunch the next day so the lighting is not great. It was alright. Made good use of the dip.

Random Korean snacks I still have lying around my house. .. expired, but still tasty!

I was munching on the above snack & reading a webtoon called MONEY GAME for about 10 days in October. You guys should read it. The length isn’t too long. I found some parts lagged a little bit, but overall, I really enjoyed the series. It’s surprising to me that it was released Squid Game. They shall similar themes - namely a group of ppl in a closed setting interacting with each other, & they play a “money game” for the grand prize.

This is a cheaper way of having naengmyeon - buy the noodles & broth separately instead of the kit! Hmart had 2 types of broth. I’ll try the other one next time, but this beef-based broth was delicious. I found 1 soup serving for 1 noodle serving a bit off, as in there was more soup. In the future, I’ll likely use 1.5 noodles for 1 soup. I haven’t figured it out yet... The noodles are individual ‘servings’ but they’re not individually wrapped so I separated the 10 servings & put them into ziploc bags myself (& froze them).

PLAIN CHEESE RAMYEON~

Another ramyeon I ate this month bcos that’s my quota lol Used up leftover hot pot materials.

Imitation flat bread using naan. Toppings: corned beef, cherry tomatoes, Babybels, & garlic seasoning. This was gooooood!

That is it~

Sorry for the slightly late post.. . been busy lately. I’ve been watching badminton & gahhhhh Short Track 22/23 season has officially started with the 1st stop in Montreal this past wknd. Super exciting stuff!!! Salt Lake City in a few days :D

PS: I’m sad Choi Min Jung didn’t get gold. .. Same with Lee June Seo =( Hopefully in Salt Lake City!

#food #homemade #homecooking #lunch #dinner #noodles #sujebi #healthy #i cook #pasta

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abruzcadabra · 2 years

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My grocery list

I’m putting my grocery list in a blog post so that others can get a specific picture of how the things I buy help save me money and simplify my life. You may notice that some things are in odd categories-I’m not a nutritionist. Also, you’ll probably notice that there is very few premade items, mostly sauces. Hope it is somewhat interesting. There is a copy and paste-able list at the bottom. I have also written a blog post with recipes I commonly use these ingredients in.

Meat

I buy meats that have multiple uses. My regulars are: flank steak, chicken thighs, ground beef (80/20), eggs, and fish. I use flank steak because it is lean and a good cut, but still inexpensive. I like chicken thigh because they are less expensive and more moist than breasts, but just as versatile a protein. Ground beef is good for tacos, burgers, and adding to dishes. I like 80/20 because it isn’t too dry to cook on its own and it is cheaper. Eggs are a great source of easy protein and fairly inexpensive. The kind of fish I get depends on the prices. I always look at the prices so I know when there’s a deal. I don’t buy if there are no deals. I like fish, but it can be very pricey. Especially for meat I would recommend going to a Costco business center or Chef Store. I buy in bulk and portion it into reusable bags.

Veggies and fruits

Staples: Avocado, Banana, Tomato, Romaine, Apple (Fuji or Gala), Potato, Garlic, Onion, Brussel Sprouts, Asparagus, Broccoli (frozen), Peas (frozen), Corn (frozen)

Variable: Sweet potato, Blueberries, Grapes, Raspberries, Mango, Cauliflower, Zucchini, Spaghetti Squash, Mushrooms, Sweet Peppers, Carrots, Turnips

Seasonal/Occasional: Ginger, Cherries, Grapefruit, Watermelon, Artichoke, Celery, Pineapple

Spices

Spices accumulate over time and do not need to be purchased frequently. I will list them according to how important/versatile I think they are.

Staples: Cumin, Paprika, Thyme, Rosemary, Salt, Pepper, Cinnamon, Garlic Powder, Onion Powder

Good to have: Turmeric, Fennel, Nutmeg, Cloves, Chili Powder, Cayenne, Red Pepper, Parsley, Chives, Oregano, Sage, Montreal Steak Seasoning, Sesame Seeds

Used sparingly: Cardamom, Seasoned Salt

Carbs

I don’t eat wheat-it just disagrees with me. I substitute pastas with mung bean noodles. We eat a lot of tacos with corn tortillas. I occasionally use rice. I keep walnuts, pecans, almonds, cashews, peanuts (in-shell), and sunflower seeds on hand for snacking, adding to salads, and grinding up to make breadings.

Sauces

I have a lot of sauces since they keep well. Those include, but are probably not limited to: ketchup, mustard (deli, yellow, sometimes honey), mayo, soy, oyster, Worchester, A1, peanut, sweet chili, tapatio, crystal, lemon juice, lime juice, teriyaki, BBQ, jelly, peanut butter, maple syrup, vanilla flavoring,

Oils and vinegar

Avocado oil for high heat, olive oil for not so hot, coconut oil, lard for seasoning the cast iron, balsamic (which I also make a glaze from), apple cider vinegar. I keep white vinegar under the sink for cleaning and crafts.

Dairy

Heavy whipping cream is delicious and can be used in anything calling for milk-watered down if necessary, but milk cannot be whipped. Occasionally fancy cheese for cheese and meats date nights. Dried non-fat milk. Sour cream. Greek yogurt-plain or honey flavor. Butter.

Canned/jarred

Soups, tuna, spam (for musubi), beans (black and refried), enchilada sauce, spaghetti sauce, artichoke hearts, pickles, jalapenos, olives (black and green/Kalamata)

Other

Corn starch, baking soda, baking powder, cocoa powder, chocolate chips, bouillon, tortilla chips, salsa

I just replace these things as they run out. It is a diverse enough list to make many recipes, but small enough that it isn’t too costly nor strenuous to maintain. As I run out of things, I add it to my list. When the list is long enough, or has items that are of greater importance, I go shopping.

Just Lists

Staples:

flank steak, chicken thighs, ground beef (80/20), eggs, fish, Avocado, Banana, Tomato, Romaine, Apple (Fuji or Gala), Potato, Garlic, Onion, Brussel Sprouts, Asparagus, Broccoli (frozen), Peas (frozen), Corn (frozen), Cumin, Paprika, Thyme, Rosemary, Salt, Pepper, Cinnamon, Garlic Powder, Onion Powder, corn tortillas, mung bean noodles, rice, walnuts, pecans, almonds, sunflower seeds, ketchup, mustards, mayo, soy, tapatio, lemon juice, lime juice, teriyaki, BBQ, jelly, peanut butter, avocado oil, olive oil, apple cider vinegar, heavy whipping cream, sour cream, butter, tuna, beans, enchilada sauce, spaghetti sauce, pickles, jalapenos, olives, corn starch, baking soda, bouillon, tortilla chips

Extras:

Sweet potato, Blueberries, Grapes, Raspberries, Mango, Cauliflower, Zucchini, Spaghetti Squash, Mushrooms, Sweet Peppers, Carrots, Turnips, Turmeric, Fennel, Nutmeg, Cloves, Chili Powder, Cayenne, Red Pepper, Parsley, Chives, Oregano, Sage, Montreal Steak Seasoning, Sesame Seeds, cashews, peanuts, oyster sauce, Worchester, A1, peanut sauce, sweet chili sauce, crystal hot sauce, maple syrup, vanilla flavor, coconut oil, balsamic vinegar, dried non-fat milk, Greek yogurt, canned soups, spam, artichoke hearts, salsa

#grocery list #eat healthy #grocery store ideas #grocery store tips #grocery tips #food lists

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zefexxwrites · 9 months

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Calzones

Ingredients

2 lbs pizza dough homemade or store-bought

2 cups shredded mozzarella cheese

1 egg , whole, beated

2 Tablespoons freshly grated parmesan cheese

Italian seasoning

pizza sauce , for dipping

Calzone Filling Ideas:

pepperoni

ground Italian sausage , cooked

Canadian bacon

cooked shredded chicken

black olives

sliced mushrooms

bell pepper , chopped

chopped onion

fresh jalapeño pepper

pineapple

Instructions

Preheat oven to 450 degrees F, with a pizza stone inside if possible (or use a baking sheet turned upside down).

Divide pizza dough into 8 portions. Roll each into a flat disk, about 1/4 inch thick. Add about ¼ cup of toppings to one side, including a generous sprinkle of cheese. Fold the other half of dough over the toppings and seal the edges together.

Place calzones on a large piece of parchment paper. Use a sharp knife to make a small slit on top of each calzone (for steam to escape while baking). Lightly brush tops of calzones with beaten egg, then sprinkle with a little parmesan cheese and Italian seasoning.

Transfer calzones (on the parchment paper) to the hot pizza stone or baking sheet in the oven. Bake for 12-14 minutes or until golden brown. Allow to cool for at least 10 minutes before serving.

Serve with warmed pizza sauce or Marinara sauce for dipping. Or try other dipping sauces like white garlic sauce, ranch, Alfredo, or bbq sauce.

Notes

*Nutritional label includes cheese, but no additional pizza toppings.

Make Ahead instructions: Pizza dough can be made up to 3 days in advance and refrigerated. Chop and prepare filling ingredients up to 3 days in advance, depending on freshness of ingredients. Pizza sauce can be made 1 week ahead.

Freezing Instructions: To freeze baked calzones, allow to cool completely, wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Microwave from frozen or thawed, until warm. To freeze unbaked calzones, place prepared calzones on a baking sheet and flash freeze for 1 hour. Transfer partially frozen calzones to a freezer bag and freeze for up to 3 months. Bake from frozen at 400 degrees for 30-45 minute, or until warmed through and golden.

Air Fryer Calzones: Spray the pan and place 2-3 calzones in a single layer. Cook for 5-6 minutes, then flip, and cook for 2-3 more minutes.

From:https://tastesbetterfromscratch.com/meal-plan-134/#collection-96258/collection/saved/96258/31291/8

#recipe

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fiftytwotwentythree · 11 months

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Wellness Wednesday:

All the Way May

May flew by and I had an absolute blast.

Been loving the warm weather, outdoor time, barbecuing, traveling, and... just everything in general - This month has been real good to me.

Things to note this month:

Had a massive yard renovation - love being outside now (well more than usual)

Guardians of the Galaxy - Great viewing experience

Got to visit family I haven't seen in a while

Got to partake in the Hot Ones Challenge - the whole experience was a hoot

....

...

and...

I hit my First Weight Loss Plateau.

Hitting that Weight Loss Plateau was at first... a bummer (especially after my last post where I stated "I Feel Unstoppable")... but... I was very aware it was coming down the pipe at some point / some time - I am actually amazed that I made it almost half a year with continual weight loss.

Also - I gained 1.4 pounds - nothing detrimental - and not to be gross, but that overage can essentially be cured with one bathroom break.... Oh boy... I just realized mid sentence that this is probably coming of weird like I might have bulimia... No, no, no... I am talking about taking a healthy dump.

Anywhosel...

I have no intentions of changing my current diet or workout plan unless to increase enjoyment.

Overall, May was just a real chill month - I've never been this relaxed. Hoping June and July follow suit - Looking for more good things to come.

22nd CHECK-IN:

Current Goals:

Lose 52 lbs

Completed as of 4/12/2023

New Goal: Maintain or Continue on The Weight Loss Path

Avoid "Junk Food"

Minimize Take-Out / Fast Food Consumption

Short Term:

Vegetarian-ish Diet: Completed

End Date: 4/09/2023 - 46 Days Total

Stats from May:

Food:

Salads: 23

Leftover Meals: 10

Oranges: 7

Bags of Popcorn: 5

Cans of Soup: 4

Take Out: 0

Candy/Sweets: 0

Workout:

Jumping Jacks: 6,400

Push-Ups: 3,200

Glute Bridges: 3,200

Assisted Push-Ups: 3,200

Reverse Leg Lifts: 1,600

Leg Kickbacks: 1,600

Sit-Ups: 1,700

Plank (mins): 75 mins

Squats: 0

Weight Loss:

Weightloss This Month: -8.2 lbs

Average Weightloss per Week: -2.05 lbs

Total Weightloss: -65.4 lbs

Entertainment:

Movies:

Movies Watched: 10

Favorite from the Month:

Guardians of the Galaxy Vol. 3

Television:

Hours of Television Watched: ~42 hours ( The Challenge, The Challenge: All Stars, Ink Master)

Books:

Books Completed This Month: 0

Book Title(s) Completed This Month: -n/a-

Book Total for the Year: 2

Meal Tracker:

THURSDAY

Lunch:

(2) Hotdogs on Hawaiian Buns

Annie Chun's Teriyaki Noodle Bowl

- Cashews

Supper:

Half a Plate of Kahiki's General Tso's Chicken

Half a Plate of InnocmvAsian's Vegetable Fried Rice

(1) Glass of Chocolate Milk

FRIDAY

Lunch:

Half a Plate of Leftover Kahiki's General Tso's Chicken

Half a Plate of Leftover InnovAsian' Vegetable Fried Rice

(1) Hot Ham & Swiss on a Hoagie

(1)) Glass of Chocolate Milk

Snack:

4.5oz Bag of Wonderful's Shelled Salt & Pepper Pistachios

(1) Homemade Smoothie

- Frozen Pineapple, Mango

- (1) Banana

- Cup of Tropicana Orange Juice

- Cup of Two Good Lemon Yogurt

Bowl of Valley Top Popcorn

Supper:

(2) Hot Ham & Swiss Sandwiches

(1) Glass of Chocolate Milk

SATURDAY

Lunch:

(2) Hot Ham & Swiss Sandwiches

(2) Scoops of Potato Salad

Snack:

Bowl of Wonderful's Shelled Salt & Pepper Pistachios

(2) Handfuls of Sahale Snacks Pomegranate Vanilla Flavored Cashews Glazed Mix

(2) Handfuls of Sahale Snacks Pomegranate Flavored Pistachios Glazed Mix

Supper:

(2) Grilled BBQ Hotdogs on Buns

- Ketchup

(2) Scoops of Potato Salad

(1) Glass of Chocolate Milk

SUNDAY

Lunch:

(1) Grilled Hamburger on a Bun

- Ketchup

- Cottage Cheese

(3) Scoops of Cheesy Potatos

(1/2) Seafood Enchilada

(2) Scoops of Tater Tot Casserole

Snack:

Hot Ones Challenge

- (8) Chicken Wings

- (3) Chunks of Beef Stick

- The Classic Hot Sauce

- Tropiquante Sauce

- Piko Riko Sauce

- Los Calientes Barbacoa Hot Sauce

- Fly By Jing (Oil)

- Turmeric Bomb Hot Sauce

- Cosmic Disco Hot Sauce

- Da' Bomb Beyond Insanity Hot Sauce

- Unique Garlique Hot Sauce

- Hot Ones (Last Dab) Apollo Hot Sauce

(1) Glass of Milk

10oz of Dole Pineapple Juice

10oz of Dole Pineapple Mango Juice

Bowl of Wonderful's Shelled Salt & Pepper Pistachios

(2) Bakery Buns

MONDAY

Lunch:

Chef Salad

Snack:

Large Bag of Movie Theatre Popcorn (No Butter)

Supper:

Santa Fe Style Salad

(1) Glass of Chocolate Milk

TUESDAY

Lunch:

Cesaer Salad

Supper:

Santa Fe Style Salad

(1) Glass of Chocolate Milk

WEDNESDAY

Lunch:

Chef Salad

Homemade Smoothie

- Frozen Pineapple, Peaches, Mangos, Red Grapes

- (1) Banana

- Cup of Two Good Vanilla Yogurt

- Cup of Tropicana Orange Juice

Supper:

(2) Grilled Beef Hotdogs on a Sweet Hawaiian Hotdog Buns

(1) Johnsonville Chili Cheese Smoked Sausage on a Sweet Hawaiian Hotdog Bun

(2) Scoops of Pea & Cheese Salad

(2) Scoops of Spring Pasta Salad

(1) Ear of Firecracker Corn

(1/2) Southwest Twice Baked Potato

(1/2) Spinach Mozzarella Twice Baked Potato

Workouts:

THURSDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 sets of 20]

FRIDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 sets of 1 min]

SATURDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 sets of 20]

SUNDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 sets of 1 min]

MONDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 Sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 sets of 20]

TUESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [5 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 sets of 1 min]

WEDNESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges[4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 sets of 20]

WEIGHT TRACKER:

Starting Weight (Noon, 1/01/2023): XXX.X lbs

Weight at Last Check-In, 5/24/2023: -2.2 lbs

Weight As of Noon, 5/31/2023: +1.4 lbs

Total Weight Loss: -65.4 lbs

Closing Thoughts:

The Good:

Finally did the Hot Ones Challenge. It was great seeing what mental strength I had and experiencing the devastation that is the Da'Bomb Beyond Insanity. Now when I watch Hot Ones I have an idea what they are going through.

The Bad:

Finally did the Hot Ones Challenge. It was great seeing what mental strength I had - BUT - experiencing the devastation that is the Da'Bomb Beyond Insanity was a nightmare for me... the next day.

Hit my First Plateau.

The Ugly:

Nothing to Report - Loving Life at this Moment.

#52 in 23

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thekadhai · 1 year

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dephill990 · 2 years

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Poki bowl recipe island vintage coffee

Restaurant News: Poke Bowl Love closes | Dining |.

Honolulu’s Best Restaurants: 25 Amazing Places to Eat.

Essential Things to Know About Poke | Food & Wine.

Visit us at @koolinashops! Poke... - Island Vintage Coffee.

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Best Poké Bowls in London | Vegan Options too! - Island Poké.

What to Eat in Hawaii: 30 Hawaiian Foods & Dishes to Try (and Love!).

10 Best Kauai Food Trucks You Won't Want To Miss!.

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Big Island, Hawaii: Our Essential Guide - Sunset Magazine.

Island Vintage Coffee | Island Vintage Coffee.

Foodland Homepage | Foodland.

Online Games on Poki — Let's play.

Restaurant News: Poke Bowl Love closes | Dining |.

Contact 1600 Champa Street Suite 340 Denver CO 80202. Catering: (310) 463-9998.

Honolulu’s Best Restaurants: 25 Amazing Places to Eat.

Delivery & Pickup Options - 2573 reviews of Island Vintage Coffee "Good coffee. Kona is so yummy. But the 100% Kona peabody as it's supposedly the most potent. A 16 ounce bag will run you almost 40 bones. Also try out some chocolate covered kona coffee beans. They have internet access here too for a downside is that you have to pay 4 bucks for valet parking to get to the Aloha. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Avoid over-mixing the batter. Batter will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Cake Recipes Betty knows a homemade cake is the best way to make any occasion extra-special. Bake your own from scratch or get a head start with our cake mix; whether you prefer chocolate, vanilla or any flavor in between, we'll make sure you have the recipe you need bake your next crowd-pleasing cake.

Essential Things to Know About Poke | Food & Wine.

. You can build your poke bowls your way, with either locally-caught ahi, fresh Atlantic salmon, shrimp, or Madako Tako poke. Sauces are flavorful and island-inspired, from Hawaiian salt-speckled Spicy Aioli to Miso Garlic. You'll find classic additions on the toppings list (Furikake, Nori, cucumber) alongside some local touches (Maui onion). Lomi lomi salmon is another traditional Hawaiian dish that requires special techniques for preparation. The name comes from how the meal is prepared; it means "to massage," which is how the salmon is shredded and mixed by hand. It consists of raw, salted salmon that is gently massaged. Lomi lomi salmon.

Visit us at @koolinashops! Poke... - Island Vintage Coffee.

Jun 20, 2020 - Explore Bryee Bouchard's board "Hawaiian restaurant", followed by 134 people on Pinterest. See more ideas about hawaiian restaurant, restaurant, restaurant design. Directions. Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and 1/4 cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each. THE BBQ WRAP 545 cal. Toasted Flatbread Wrap. Chicken. Cheddar Cheese. Tomato. Spinach. Himalayan Pink Sea Salt. Tessemae’s Sweet and Spicy BBQ Sauce.

Top places to visit in Waialua town on the North Shore.

2013/06/27 - Island Vintage Coffee's Acai Bowl. The best Acai bowl in Honolulu, Hawaii.... Make 43 different hydrating recipes for the summer with these ideas. Greatist. Trader Joe's. The popular grocery chain's frozen, organic acai bowl offers one 10-ounce serving, which contains: 260 calories, 10 grams of fat, 4 grams protein, 9 grams fiber, and 18 grams of sugar. (Image: Trader Joe's) RELATED: How to Start Eating Healthy, According to a Dietitian. Hawaiian. Taste the islands wherever the wind takes you with our Hawaiian-inspired SPAM® recipes, like SPAM® Loco Moco, SPAM® Hawaiian Pizza, and more! They’re so tasty, you’ll want to dance the hula! And don’t forget to check out the world-famous SPAM JAM® festival on Waikiki Beach every spring! Recipes / Hawaiian. Beach SPAMBURGER.

Best Poké Bowls in London | Vegan Options too! - Island Poké.

Poke nvt. To slice, cut crosswise into pieces, as fish or wood; to press out, as the core of a boil (Kam. 64:105) or the meat of an ʻopihi shell; section, slice, piece..

What to Eat in Hawaii: 30 Hawaiian Foods & Dishes to Try (and Love!).

Poke bowl fish logo design template. VectorStock. 966k followers. Hawaiian Restaurant... Healthy Diet Recipes. Healthy Food. Poke Sushi. Cold Brew Coffee Maker. Real Coffee. Fitness Gifts.... We recently wrapped up this logo project for the great guys at Barrier Island Oyster Co. "While Neptune is often depicted brandishing a trident against..

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The Bowl Açaí & Pitaya Bowls, Smoothies, Kombucha, Coffee & Matcha Made with organic (and local) ingredients. 20 Best Cafes In Johor For All Foodies To Visit 2021! 1. Senso Art Gallery Cafe. Photo: @goldenbread_24k (Instagram) The first stop for our 2020 journey of the best cafe in Johor to visit is Senso Art Gallery Café. This particular cafe not just an ordinary cafe, but there's a lot of artwork done and displayed at the center of the shop.

Big Island, Hawaii: Our Essential Guide - Sunset Magazine.

Island Vintage Coffee – This location has a more petite menu than their Honolulu cafes. But they still serve an array of dairy-free acai bowls, smoothies, and poke bowls, and have many other options that are easily dairy free. Kono’s Northshore – This is a hip, quick-serve variation on classic Hawaiian fare. 4. Island Vintage Coffee has a number of locations around the island and are known for their acai bowls, fresh salads, Vegan poke bowls, gift section and sandwiches. Its a place everyone will find something to enjoy. 5.

Island Vintage Coffee | Island Vintage Coffee.

Island Vintage Coffee Company has been providing the finest 100% Kona coffee for coffee lovers around the world. Extra care is taken in choosing only the finest coffee beans, grown in the fertile volcanic soils on the upper slopes of the Kona district on the Island of Hawaii. Tremendous care is taken in each step of production, using.

Foodland Homepage | Foodland.

Because perfecting the island favorite at home can prove challenging, here are 13 restaurants that serve up some of the best acai bowls in Hawaii. 1. Diamond Head Cove Health Bar. Constantin D./Yelp. Nicole A./Yelp. With local honey and cinnamon-infused granola, this eccentric health bar serves up a mean acai bowl. 2. Island Vintage Coffee. Island Vintage Coffee. While Island Vintage Coffee has a few locations around the island, this Waikiki staple is one of the few places on Waikiki open before 7 AM, which is why it’s always overflowing with jet-lagged tourists. At their walk-up cafe and newly-expanded wine bar, IVC serves some of the best coffee and breakfast bowls (sweet and.

Online Games on Poki — Let's play.

. The shoyu salmon poke bowl at Island Vintage Coffee. || Image: Molly Beauchemin Island Vintage Coffee (A Go-To Waikiki Favorite) Island Vintage Coffee is one of the best restaurants in Honolulu and Waikiki, and should be on any tourist’s itinerary. Whether you’re looking for breakfast in the cafe, or dinner that their newly-expanded wine.

See also:

Pokies Little Girls

Minion Go Go Go 2 Poki

Phylicia Rashad Pokies

Poki Diner Dash

Fire Truck Driver 2 Poki

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lowspoonsfood · 2 years

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Hi! This is what I make for most dinners as I work 12 hr days.

-1 pack microwave Uncle Bens Original Rice (I like jasmine)

-1 lime or lime juice from concentrate (you can use lemon juice too, or anything acidic really)

-a handful of chicken or beef fajita meat (the pre sliced pre cooked kind in frozen bags)

-Any veggie, frozen, fresh, or canned. If using canned, use a small can, or half a can. (I like bell pepper, edamame, frozen peas, broccoli, mushrooms… though I usually pick just one per meal)

You just microwave according to directions and combine. I usually microwave the chicken in the bowl I’m going to mix everything in.

Variations:

rice + meat +

•lime, cilantro, black pepper, soy sauce, sriracha, and avocado

•brown sugar, bbq sauce and bell pepper

•lime, taco season and black beans.

•dill, sour cream, cucumbers

•just Taco Bell sauce packets

Really you can use any spice combo you like. This takes me less than five minutes to make and it’s pretty healthy.

If spices are too many spoons just throw the rice and fajita meat in a bowl and microwave. Don’t want to use utensils? Shmear it on some toast or a tortilla.

If ready rice is too pricey you can always make a big batch of rice and reheat throughout the week. This is great for 1-2 people but you can always size up.

#microwave

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weaselle · 4 years

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cooking for people who have no idea what they are doing (or are just, like, real depressed)

Okay, I’m a professional cook, but also, I get depressed. This is the cooking I do when I’m depressed, because I need the simplest path to a whole meal.

This is not for vegetarians, because, while I wholeheartedly support people choosing vegetarianism, and also enjoy cooking for vegetarians, for me, the simplest path to a meal includes meat. Perhaps when I am less depressed I will work on options.

A lot of recipes focus on achieving food that is in some way special, using special techniques, or using a precise list of carefully measured high-end ingredients... and that’s not this, this is all the parts of cooking that are not those things.

First, shopping

Meats Starches Veggies Sauces Breakfast/Snack

For a whole week you’re going to want

3 kinds of meat, with five portions each. So, for example, five chicken breasts, 10 sausage links, and 2-3 pounds of ground beef. Other possibilities include pork chops, salmon, some kind of steak, whatever.

You’re going to want up to 3 starches. Honestly I usually stick to just rice, but you can go with rice, potatoes, and pasta. If you want to use quinoa or polenta or something, thats on you.

And, you’re going to want about 3 types of vegetables, again, about 5 portions each -- and try to stay green. So personally, I usually get 5 medium zucchini, 2 medium heads of broccoli, and then either yellow squash or mushrooms. A bag of salad greens is also a good option, and I have an easy way to make a good salad, which I will do as a separate post.

Next pick something easy that works as either breakfast or a snack. For me this is a loaf of bread, a jar of peanut butter, and a bunch of bananas. Sometimes it’s nice to have an additional option here, like cereal or yogurt.

Last, you’ll want 2-5 sauces in bottles. I would definitely recommend a low sodium soy sauce be one of them, and maybe a BBQ sauce for the other. I usually also include worcestershire and sriracha but go with whatever you want, teriyaki sauce, A1, whatever you know you’ll eat. Hell, you can use Italian style salad dressing as a cookable sauce if you really want.

Oh, and If you don’t already have some at the house, you’ll need pan lube: butter and/or some kind of cooking oil.

Okay! we’re done shopping! Affordability isn’t the main focus here, but is undeniably important -- I live in a very expensive area, this shopping trip is going to feed me well for a week and costs me about $100 bucks. When I was living in Alabama, it probably would have cost me more like $70. You won’t need to get stuff like the sauce and rice and peanut butter every week, so you’re definitely looking at a monthly grocery bill of something like $300 depending on where you live, and that’s not too bad.

Prep

hell no, I’m depressed, the only prep I’m doing is putting two packages of meat in the freezer and the rest of this stuff in the fridge. You CAN box or bag each portion of meat separately so you can really alternate what you eat -- me, I’m gonna eat chicken for two or three days, then beef for two or three days, etc.

and listen, don’t fuck around with microwave settings or running water on things to defrost them. If you package the meat all up separately, just move a portion from the freezer to the fridge each time you cook dinner. Or, if you do like me, move the whole package when you go to cook your last portion of the previous stuff, and just deal with the fact that it will probably still be a tiny bit frozen when you go to cook next.

Tip: When you cook dinner, you’re going to make enough for lunch. That just leaves you one small meal - I often smear peanut butter on a peice of bread and wrap it around a banana like a taco - fast, easy, practically no dishes, relatively healthy

____________________________________________________________

Cooking (this is going to take about 25 minutes)

You’re going to need

ONE frying pan, medium size w/ lid ONE boil pot, medium size w/ lid knife, a spatula and a cutting board.

If you want to be fancy, you can include a big spoon. Looks like this

No matter what the specific ingredients you’ve chosen, the basic format is going to be:

Start your starch heat pan, put meat in the pan flip meat and add veggies, cover with lid remove meat and add sauce finish starch put everything on a plate while it is still too hot to eat and you are standing in the kitchen anyway, wash the like, 4 dishes you’ve gotten dirty. eat.

Okay, before you even get everything else out, start your starch. For rice this means rinse the rice and put it in the cold water and set it on high heat, for pasta this means put your salted water on the stove on high heat. For potatoes, you can use my perfect mashed potatoes recipe (I’ll do that as a separate post) or, honestly, you can wait until you’re halfway done with the rest of everything and microwave the sucker for like 8 minutes. I would never do that in a restaurant, but trying to feed my lethargic depressed ass? Absolutely.

easy rice: Fill your smallest coffee cup with rice, put it in the pot. Rinse. Fill the same cup twice with water, add to rice. Bring to a boil, give a good stir, turn heat all the way down, put a lid on it for something like 15 more minutes.

Okay, now lube your pan. Butter, olive oil, whatever. You’re probably looking at an amount more than a teaspoon and less than a table spoon of whichever you use. Personally I try to use as little olive oil as possible, so I pour a large coin sized amount (a quarter in the U.S.) into the pan, ear off a piece of the paper towel I’m going to use as my napkin for the evening, fold it up tight, and sort of paint the oil around so a little goes a longer way.

Pan lubed? Great, turn your burner on. highest heat will work but is not ideal, medium heat will work better but is still not ideal. Halfway between the two is perfect for chicken, a little hotter for beef, a little lower for fish.

Now remove two portions of your chosen protein (that way you’ll have tomorrow’s lunch too). By the time you get the packaging open and stuff, your pan is probably hot. If it’s not, let it get hot. You don’t want the oil to start smoking (warning, butter will burn faster than oil) but if you shake a single drop of water off your finger into the pan, you want it to sizzle.

If your pan is hot, put your meat in. The more you do this, the more you’ll perfect the timing, but you’re going to cook it for ~about~ 7 minutes before you flip it, maybe a couple minutes longer if it’s chicken or pork, maybe a couple minutes less if it’s beef.

Now that your meat is in, prepare your veggie. Rinse it off, cut off any part of it you don’t want to eat, and then cut what’s left into pieces the size of a large bite. Don’t worry, it’s going to get a little smaller when you cook it. Take your time, you’ll probably finish in less time than the meat needs.

Time to flip your meat? Great. Do that, and then dump your chopped up veggie in the pan. It does not matter at all if the pieces are not touching the bottom of the pan -probably most of them will not be, a bunch will be on top of the meat, that’s fine.

Put a lid on it. Now add your pasta to the water, or put your potato in the microwave, or check your rice. If following my perfect mashed potato recipe, mash now.

Rice tip, checking: eat a grain, you want zero crunch. If it’s not done and there’s no liquid, add a splash of water and stir. It it’s done or close to done, but it is still very wet, give it a big stir and leave on the stove with the lid off for a couple minutes.

Your meat still has like, at least 4 minutes, so rinse off your cutting board and chef knife, get out a plate, table knife and fork.

Meat done? Great. Take the meat out of the pan, leaving the veggies in. Add sauce to the pan. I like to also use a little wine, because it’s usually already in the house, if you have some and want to, pour a large swallow of wine in the pan with the sauce. I’ll often mix a couple sauces, like worcestershire and soy (makes something similar to teriyaki) or hot sauce and BBQ

Stir the sauce around with the veggies. This, called deglazing, is an important step for two reasons, 1: it will get up a lot of the flavorful stuff that has stuck to the pan and make your sauce better, and 2: it will make washing the pan much easier. Okay, put the lid back on for one to two minutes, maybe stir a couple times. Basically you want the sauce to stain the veggies.

Your starch should be done, turn off the burner, put a portion on your plate, and stick the rest in a ziplock or tupperware or something. Go ahead and throw the second portion of meat right in there with it.

Turn off the stove and scoop the veggies onto the plate, and pour the sauce from the pan over everything.

Now, while it’s too hot to eat, and you’re standing in the kitchen anyway, wash the pot, pan, and spatula. It should be very easy because of the way you used the sauce and because nothing has had a chance to harden. This usually takes me about 2 full minutes.

__________________________________________________________

OKAY! it’s been 20-25 minutes, you’ve got dinner and tomorrow’s lunch (just add another cut up veggie, pour a different sauce on, and put it in the microwave for two or three minutes) AND there’s no danger of dishes piling up on you :) You can even add “washing last night’s plate and fork for use tonight” to where you rinse the cutting board to really keep it full circle.

It’s not gormet. It IS accessibly healthy, affordable, and easy.

If you are extra depressed, forget the starch and use more veggies; this cuts what little work there is by up to half

Using this format, you can have three good meals per day and only spend 30 total minutes a day in the kitchen — including clean up! (dishes piling up tends to exacerbate my depression and makes cooking your next meal harder)

And it’s easy to give yourself a wide variety, from soy glazed chicken, zucchini and rice one night; to steak, mushrooms and pasta the next; followed by BBQ pork chops, brocoli and potatoes... I suck at math but there’s probably a hundred options

Just to recap, because I know I was very detailed and this might seem overwhelming, once you read through the above to answer any questions you might have, simply

-Start your starch -lube & heat pan, put meat in the pan, about 7 minutes -flip meat, add veggies, lid, about 7 minutes -wash knife and cutting board -remove meat and add sauce to veggies, re-lid, 1-2 minutes -finish starch, refrigerate extra meat and starch -put everything left on a plate -wash pot and pan -eat.

#cooking #food #depression meals

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enigmalynne · 3 years

Text

All Within My Hands - Chapter 1

Title - All Within My Hands

Pairings - AU!DeanXReader

Word Count – Chapter 1: 1,317

Warnings - TRIGGER WARNING!!! Domestic Violence, gun violence, fighting, cursing

#SPNMixedBingo Square filled - Neighbor AU

Chapter 1

Dean invited Y/N over to join him at his BBQ but knew her boyfriend, Chad, wasn’t going to let her come over. More and more, the guy was starting to control her life, and Dean was getting sick of it. He and Y/N had been friends for years, long before this guy even came into her life. Now, Chad was taking control over every part of it, and Y/N seemed blind to it.

Sure, Dean would love to have had the chance to ask her out. His crush on his neighbor was something that Sam and Cas wouldn’t quit giving him hell for. Their schedules just never seemed to work out that way. With him helping run Singer Salvage by adding the mechanic side, and Y/N being an emergency room doctor and constantly being on call, they had little time to see each other anyway.

“Chad came into the picture about two months ago,” Y/N told him one evening when they had a chance meeting. She invited him over for leftovers and beers. “He was a resident for a while before realizing that he couldn’t handle being in the emergency room. He asked, so we went out to dinner, and here we are.”

Dean didn’t like him, his blonde, shiny slicked-back hair, or his fancy foreign car that was always too loud coming into the driveway. There was just something about him that rubbed him the wrong way. And when Y/N introduced him to Dean, he didn’t like the way his arm tightened around her shoulders in a possessive way. Or the glare in his eyes as he eyed Dean up and down. It made Dean narrow his eyes and size him up himself. He knew then this Chad was going to be a problem.

Like that very day. While he was hanging out in his backyard with his friends, enjoying some grilled meat and homemade potato salad that late summer day, Y/N was locked inside her home with Chad, and he swore he could hear them yelling.

“So, have you spilled your true feelings to her yet?” Sam asked as he brought his brother another beer. Dean glared at Sam.

“Have you asked your assistant Eileen out yet?” Dean asked back. Sam bitch-faced Dean and let out a huff as he dropped into a chair next to him.

“Touche,” Sam said. “However, in my defense, I may have a no fraternization rule at the office.” Dean turned and gave Sam a look that showed how much he didn’t believe that.

“Dude, it’s your law firm,” he said. Sam frowned.

“Okay, fine. I haven’t asked yet because I’m a chicken shit. What’s your excuse?” Sam asked before taking a pull off his beer. Dean scowled and looked back over at his neighbor’s house.

“Chad,” he growled. Sam nodded, looking over at the house as well.

“What does she see in him?” he asked. Dean shrugs the question off.

“Hell, if I know, but I have my eye on him. With how many times we have women coming into the yard with requests to see if there are trackers and shit on their cars, put there by their crazy ex-boyfriends, I’m not ignoring this. It matches the training we ended up taking entirely too closely,” Dean explained, glancing at his brother with a dark look. Sam understood the unspoken discussion all too easily and nodded.

“Great,” Sam responded despondently.

Hours later, while Dean was cleaning up his yard, a loud door slam caught his attention. He walked around to his side yard only to see Chad storming out of Y/N’s house like a bull that had seen red. Before he was even at his car, the porch light had turned off. Chad whirled around and shouted at the house about being disrespected, stormed back to the front door, and started banging on it. Dean straightened and was about to move forward and give Chad a piece of his mind only to get distracted by movement in the back of Y/N’s yard. Turning his head to look, he saw Y/N sneaking out the back of her house. She closed her back door quietly and turned to leave, catching Dean’s eye.

Dean waved her over, and Y/N darted across the backyard. Dean looked over his shoulder to make sure Chad didn’t see before rushing Y/N into his house. Once she was inside, he moved her to a room across the house, away from where the threat was. Once safe, Dean turned to her.

“What the hell is going on?” Dean asked her. Y/N shook her head.

“I don’t know what his problem is, but he has gotten way out of hand and super controlling. I mean, way out of hand. He started forcing these rules on me and tried to tell me what I can and cannot do and… Just way out of line. I told him it’s over. I’m not dealing with this crap and he flew off the handle,” Y/N said while pacing the small bedroom. Dean’s eyes narrowed into slits

“Did he hurt you?” Dean questioned; his voice hard. Y/N looked at him with an eye roll.

“No. Chad wouldn’t hurt me, Dean,” Y/N scoffed. Dean shook his head.

“Don’t discount me, Y/N. Guys like that could very easily get violent when they realize they can’t control you anymore,” Dean explained. Y/N softened at that, realizing that he was worried. She shook her head.

“No, he hasn’t ever raised a hand to me. I promise,” Y/N said. “But I did tell him I didn’t want to see him anymore. We’ve been fighting for hours. I finally got him to leave, and he just flipped out again. I was afraid he was going to break into the house, and I was going to go hide when I saw you.”

“I don’t like this. He’s got a temper, and who knows what he’s capable of,” Dean muttered, shaking his head. Y/N sighed, wrapping her arms around herself.

“As soon as he’s gone, I’ll be out of your hair. I need to get to the hospital in a few hours anyway. If he stays there for long, I’ll have to sneak out to the ER and use a set of scrubs I have at the hospital,” Y/N said grumpily. Dean shook his head with a smirk and opened the top drawer to the dresser in the guest room they were standing in. Inside were a few different pairs of her scrubs, her small toiletry bag, and two pairs of her crocs. Y/N saw it and blushed.

“I thought I took all of my stuff back to my place after that New Year’s Eve party a few years ago?” she asked. Dean shook his head.

“Always have to be prepared for my favorite lightweight who can’t even make it to her house next door,” Dean joked. Y/N walked over to him and kissed him on the cheek. Dean’s eyes widened in surprise; a gasp caught in his throat. He held his breath as she stayed close looking up at him, holding on to the scent of her perfume. They stared at each other for a long moment.

“You’re my hero, you know that?” Y/N whispered, resting a hand against Dean’s cheek. Dean was frozen, unable to say anything. It took all of his self-control to resist the urge to pull her against him and kiss the life out of her. He couldn’t, wouldn’t until she was free from the man trying to ruin her life. After another long moment, Y/N turned and went to the dresser, letting her hand run down his arm, grab him, and squeeze. Once Y/N had a set of scrubs to change into and went into the bathroom, Dean felt himself relax a little, exhaling slowly as he tried to get his heart to slow down a little.

The woman would be the death of him yet.

#spn fanfic #spn fanfiction #dean winchester #dean winchester fanfiction #dean winchester x reader #dean x reader #spnmixedbingo #dean x you #dean winchester au #Dean X Y/N AU #DeanXReader #dean reader insert #Dean Winchester Alternate Universe #au dean x reader #au dean winchester #dean angst

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wistfulphoenix · 2 years

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There’s lots of posts on cheap eating for when things are absolutely down to the bare cupboards and payday is a week away.

So this is more for if you have a little bit of time to cook and want/need to stretch your budget, and to make frozen meals to grab and go for work that are cheaper than premade ones or fast food.

I buy the cheapest chicken. Occasionally that means .49 cents/pound for leg quarters but usually it’s .99 cents/pound for quarters or thighs. (Whole chickens are sometimes cheaper but take too long imo to take apart since my oven is busted so I can’t roast a whole one)

Last night after work I threw all 5 pounds of thighs into a big pan, set low heat, covered, and did other stuff for almost an hour (yes I forgot about them until my dog started staring at me bc she wanted some); they don’t take that long to cook. As I pulled them out of the pan into a casserole dish, I pulled the skin off and stored it separately in case I need chicken fat or something. In fridge overnight. Today I will debone the thighs (about 10 minutes and cold fingers later). If today was busy, the meat might go back into the casserole dish in the fridge. If I needed a quick dinner, I might dump some bbq sauce on and make a veggie side, or season with chilies and onion powder and make burritos or nachos. Since I have some time today, I’ll share a way to make a bunch of frozen lunches for my partner to take to work.

Any kind of chicken and sausage soup can be used for the first bit. Dump can of soup into pan, add whatever frozen or leftover veggies are laying around. I’m adding a can of black beans too. Leftover rice, potatoes, pasta? Any of that can stretch it. Then some of the chicken. Heat. Taste. Add more spices probably (but not salt those cans if soup are salty af). Split into lunches (I’ll probably get at least three lunches from adding a 1/2-1c veg, the beans, and the chicken)

I also have a can of chicken pot pie soup. Gonna add veg and chicken and have a different flavor for 3 more lunches. And there’s still chicken left! Can be kept in fridge for other quick dinners or spread sort of flat inside a gallon sized ziploc and frozen (once it’s solid you can store it like a regular bag), so you can grab a few pieces and make more lunch or dinner magic.

You can add veg and chicken to canned chicken noodle, to any creamy or tomato-y soups as well. I particularly like the sausage chicken gumbos and southwest soups because they seem to have more robust flavor. I’m making a bunch of pasta sauce today and I’ll probably throw a bit of the Italian sausage into that one.

2023 update: Yeah, chicken ain’t that cheap anymore but all this can still be done cheaper than some other kinds of eating.

#food on a budget #budget eating #cooking #cooking on a budget

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toddlertimess · 3 years

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I love when y’all post your meals for the week, so here’s mine:

Monday - BBQ chicken flatbread pizza

Tuesday - Pork chops with zucchini and couscous (Cayden won’t eat the sides so I’ll probably make him frozen veggies/fruit/rice/something like that)

Wednesday - tacos

Thursday - Lemon chicken legs with potatoes and green beans

I don’t have anything for Friday because normally Cayden is at Ryan’s but I’ll be having him now (post coming soon on life update)

Lunches: bagged salad, turkey sandwiches, grilled cheese, chicken nuggets

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blasfumi · 3 years

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I’m going home to Missouri in a few days so here’s some food recs from Seattle after a year here

Dough Zone - It’s a dumpling chain and frankly a nice one. They actually put the correct amount of umami into their pork soup dumplings and Q baos - this is one of the few places in America other than my mother’s dinner table where a soup dumpling has tasted the way it SHOULD. I grew up eating dumplings in Xi-An, and frankly it tastes like my childhood. It’s also a lot less expensive that Din Tai Fung, which I see as kind of a major plus.

Piroshky Piroshky - Unlike what you may suspect, actually not a tourist trap! Actually kind of worth the money - it just happens to be located in a tourist trap location. Their salmon is absolutely delicious and it’s what got them famous. You can call and order some frozen pierogis to go - Larry has like 3 bags of them in our freezer right now hahahaha. Please eat warm - you should not enjoy this cold.

FOB Poke - They have just like. So many options for protein. They even give you a heaping helping of scallop? Everyone knows that’s my favorite go-to. It’s very very nice. Their rice is also made with like jasmine tea or something and I think it makes me feel healthier about eating a ton of carbs. It’s a long trip though so sometimes I just get my scallop poke from Uwajimaya instead but like it’s not the same.

Mama’s Kitchen - Get their rib bibimbap. They actually put like whole ribs in it it’s amazing. They also are one of the few places that actually give you quality vegetables in your bibimbap (kimchi, marinated mushrooms, roots, etc) instead of just like sliced cucumber and carrot sticks.

Milkie Milkies - Bingsoo. Just. Bingsoo.

Kochi Po-Cha - Arguably my favorite korean fried chicken place. The sauces are so good but even the regular flavored chicken gets my mouth watering, and that’s impressive because I usually feel very little towards plain fried chicken.

Mommy’s Kitchen - Not to be confused with Mama’s Kitchen. Actually THE BEST butter chicken I’ve ever had in my life. I didn’t like Indian food until I had them and they have stunningly convinced me to eat EGGPLANT. If you know me, you know I’m not a picky eater but I absolutely HATE eggplant. THEIR EGGPLANT IS GOOD.

Yomies - Asian-style yogurt. I drove Damon there and ever since everyone in my friend group is obsessed with this place. We even considered making a “Yomies Fund” just to make sure we could buy Yomies at least once a week hahaha. I really suggest their Strawberry or Purple Rice with Red Bean flavor. This is a really popular brand from Taiwan and unlike Sharetea I think it deserves any attention it can get.

Musashi - Get their Chirashi bowl. It’s $19 (they’re famous for the inexpensive cost of it) and honestly tastes so good. I hate that sushi costs so much everywhere in America except California and whenever I get a sushi itch I usually default to Musashi because it’s honestly the only sushi that’s worth your buck.

Hong Kong Dim Sum - Honestly it’s embarrassing how much money I spent Uber Eating this place, and the reason it’s on this list isn’t because it’s super delicious but moreso because I gotta acknowledge the restaurant that kept me going through quarantine. Many a lonely night was spent on my bed, eating their take out, listening to Youtube because I needed to hear human voices and eat warm food that I didn’t have to make myself. They got me through a lot of executive dysfunction. Their dim sum is hit or miss but some of the menu items are nice comfort food. Top Suggestions: Seabass Tofu Caly Pot, Baked BBQ Pork Bun, Baked Egg Custard Bun

That’s all I can think of for now. I have a lot of favorite dishes of mine that I want to find in Seattle, and I’ll update this list as I go if I find anything impressive. In terms of my credibility I can say that I did grow up in China so I actually have quite high standards for Chinese cooking, and while I’m not a picky eater I definitely find food oftentimes more unsatisfying than not. I do believe though that an important factor in eating out is cost, so I don’t consider a lot of places that have amazing food but also exorbitant prices. I think that kind of culture is frankly an example of why capitalism fails us sometimes, so I like to keep all my suggestions under $20 if possible. I may make a LA version soon since I miss California!

List of favorite dishes I’ve yet to find quality versions of in Seattle:

Chocolate Souffle Po Mo Gyudon Takoyaki Army Stew or honestly any Korean stew - I ask Esther to cook me those Potstickers - I ask Larry to cook me those lmao Wontons - I’d ask Michelle to cook me - you get the point hahaha Bun Bo Hue Chow Fun or honestly dim sum in general Pasta in general Pumpkin Tempura

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adhdisgay · 5 years

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no/low prep meals using the same staple ingredients

ingredients: pre-cooked rotisserie chicken, frozen vegetables bag mix, boxed pasta/minute rice, spinach

1. Chicken and Vegetables

(chicken, frozen vegetables, optional pasta/rice)

cut off pieces of chicken. cook frozen vegetables in microwave or a pan. if wanted, cook box pasta or minute rice. done

2. Chicken and Spinach Pasta

(chicken, boxed pasta, spinach. extra (optional): garlic, cheese, or jarred pasta sauce)

cut off pieces of chicken, shred if you want. cook boxed pasta. put spinach in a bowl and microwave for 1 to 2 minutes until it looks all slimy (steamed). mix together. add cheese, garlic, or jarred pasta sauce to make it #fancy. bonus tip: just change the jarred sauce and boom, it’s a brand new meal

3. Literally Just Pasta

(boxed pasta)

you just cook the pasta and eat it

4. Literally Just Chicken

(chicken)

grab a fork and get goin

5. Literally Just Vegetables

(frozen vegetables)

cook them in a microwave or pan and dig in

More Meals with Limited Additional Ingredients

6. BBQ Chicken and Vegetables

(chicken, frozen vegetables, optional pasta/rice. extra: BBQ sauce)

exactly the same as the first recipe except you put BBQ sauce on the chicken

7. Stir Fry

(chicken, frozen vegetables, rice. extra: stir fry sauce)

cut off pieces of chicken. cook frozen vegetables in microwave or a pan. cook minute rice. mix together and add jarred stir fry sauce. done

8. We’re Gonna Call This Thing Lasagna

(chicken, spinach, boxed lasagna noodles. extra: jarred marinara sauce, cheese)

cook lasagna noodles. microwave spinach for 1-2 minutes. line the bottom of a dish with the noodles, then add some sauce, chicken, and spinach on top and slather around. another layer of noodles, then more sauce, chicken, and spinach. add as many layers as wanted. on the very top sprinkle cheese. you can put in a 350 degree oven for a bit if you want or just eat as is

8. “Casserole”

(chicken, spinach, rice. extra: some kind of creamy cheese sauce)

cook rice. microwave spinach for 1-2 minutes. mix rice, spinach, chicken, and creamy cheese sauce of your choosing together. put in a casserole dish and in a 350 degree oven for like 20 minutes (keep watch over it tho, every oven is different). might have to trial and error the sauce

9. BBQ Chicken Nachos

(chicken, frozen vegetables. extra: BBQ sauce, tortilla chips).

cook frozen vegetables in microwave or pan. cut off pieces of chicken and mix with BBQ sauce. scoop up BBQ chicken with tortilla chips. eat veggies on the side

#i have a lot more no/low prep meals with other ingredients these are just healthy and easy to get for most people so i thought i'd share #let me know if you all would like more!#i haven't eaten red meat in 3+ years so i don't have many for that but i was vegetarian for a long time so i have plenty of veggie meals #cw: food #easy meals #executive dysfunction meals #resources

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eden5380 · 4 years

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Oatmeal is the ultimate comfort food

I have found the best food in the world - oatmeal. It’s cheap and versatile and healthy and delicious! Let me share my favourite oatmeal recipe and I hope we can all love oatmeal a little more.

1. Literally any meat. Chicken breast? Sausage? Steak? Bacon? Leftover bbq rib? Any meat will work. Diced or cut or pulled or whatever, just make them small. But not too tiny either. Larger than what you find in the fried rice in most Chinese takeout.

2. Onion. Or shallots, which I call tiny onion. Cut into Very Thin slices. Or not. Whatever. Your choice. As long as there be onions.

3. Frozen vegetables, as long as there’s corn in it. I always keep a bag of frozen peas+corn+carrot cubes in my fridge, they are so easy. I used to keep just a bag of frozen corns but for some reasons they are always out of stock these days.

Procedures:

A bit of oil, brown your onion till it smell good, then brown it a little more, but we don’t want it to go completely shriveled up and dark. Add meat and a little butter. You can skip the butter, but I found a little butter makes the whole dish taste so much better. Stir a bit, make sure it’s at least half cooked. If you can manage, try to brown it a little too. If not it’s still ok. Add the corn and veggies. Maybe a bit more butter. I love butter. Stir a bit, till it’s mostly cooked. Add salt, pepper and sugar. The ratio of salt:sugar I usually keep at 1:2 cuz that’s how I roll. Mix well, and get those out but don’t wash your pan. Add oat and cold water. Ratio is about 1:4 ~1:5. On medium heat, cook until it start to boil, put the meat and veggies back in. Beat up an egg. Add egg like how you make egg drop soup. Don’t stir! Do Not Stir! Cook until you see the eggs are cooked and solidified, otherwise it will just be a bowl of yellow sticky goop. Then taste it, add a little more salt pepper and sugar till it taste right to you. Or don’t if you think the flavour is enough.

And here it is. The easy and delicious and comforting dish. It’s like a bowl of chili but more carb than protein, more breakfast than dinner. It’s on the same level in terms of cheap comfort food as cheap pasta, but more soupy and easier on the digestive system. It’s filling, healthy and easy to make for a single person. It’s the ultimate poor college student food.

I hope you all like it as much as I do.

#recipes #food #oatmeal #sharing my favourite food #its so good #echodoki

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