#pita pan sizzled

[roastedlizlow]

I preordered some of the GS4 plushes from Ebten when they went up, and they arrived yesterday! They’re so cute and tiny; I’m very happy!

#pita pan sizzled #tokimeki memorial girl’s side #tmgs #GS4 #merch haul!!

[estellxli]

Banana (Kazuha x Reader)

It was just an afternoon, like any other, with the winds blowing a soothing tune from the outside. The room warmed from the invited sun. A piece of ham plops into the sizzling pan accompanied by another. With a spatula in one hand, Kazuha’s thoughts drift elsewhere.

His brows furrows and the grip on the spatula tightens. The heat coming from the pan did not compare to the rage building inside him. He mindlessly flips the two hams over and takes a deep breath. Maintaining a cool mind. Nonetheless, if any of his suspicions were true he would—

The kettle's loud angry scream drowns out the sizzling; disturbing Kazuha with his thoughts. 

His hands move to put out the fire, for both the pan and the kettle, and grabs an empty plate. The spatula transferring the ham to the porcelain plate. Kazuha moves swiftly in the kitchen , preparing sweets, sliced cheese and a newly made sandwich all placed in a wooden tray. 

He grabs the now calmed kettle and works his way into making a matcha latte. One that he bought after arriving back in Inazuma from his trip with Beidou. Apparently, it helps in menstrual pain, something about an acid that helps relax the muscles of the uterus… or something along those lines that a saleslady said to him. 

Kazuha makes way to your bedroom with the wooden tray in his hands. He uses the door ajar to his advantage, his foot placed in between the space created by the door and the wall and using his hip to open the door wider. 

You were on the bed just the same as he left the room. All curled up in the blanket like a pita pocket. 

“Y/N.”

You turn to him, with your head barely popping out of the thick fabric. The corner of your lips immediately turn into a big smile as you squeal. Cries from your insides all momentarily gone as you sit up and excitedly pat the empty side of the bed. 

All because of Kazuha. 

… 

Mostly because of the food. 

Your boyfriend chuckles at your childish actions. You eyed at the wooden tray as you felt the bed embrace his weight. The chocolates are your first pick. 

Kazuha’s eyes remained on the bruise that stained your skin as you took a bite of the chocolate. Lips still curled upwards while chewing. 

“Is it to your liking?”

“Very.”

His eyes drop on the tray, noticing the ripples of the matcha. “Here, try this one too, I heard it helps with the cramps?”. 

You grab the chawan cup from his hands, nodding at his warning that it's still hot. The matcha warms your insides, something that the hot compress laying at your stomach couldn't do. 

Kazuha gulps. 

“Y/N”

“Hm?” You look at him innocently, palms still embracing the warm cup. 

“Is someone bullying you?”

Your doed eyes turn into confusion.

“Look, if someone ever tries to harm you, you know you can always come to me. I'll burn them with hot iron, slice —”

You chuckle at him, his turn now to be confused. You chuckle even when you hear the seriousness in his voice. When he's offering help and protection. 

“Kazuha, no one is harming me. Whatever makes you think that?” you say as you place down the cup

“Your bruises.” he says, soft and stern altogether. 

“Ah… that.” you stare at the bruise painting your skin, and you giggle even more. 

You turn your eyes into another direction and cover your lips to stifle the laughter, but you couldn't help it.

“Sorry, sorry.. it's just.. pfft…”

You look back at him, your lips still smiling. 

“I promise no one is harming me. I mean that genuinely. It's just that… I bruise very easily whenever I'm on my period.”

Kazuha’s brows furrow even more into confusion. 

“I'm serious!... Every woman has different symptoms when they're on their period. Some don't feel cramps, some do to the extent of fainting. Women bruising easily isn't common, but they exist.”

“I see.” 

Kazuha’s confused state now returns to his usual one. He raises his hands and hides his chin over his index. 

“Mhm!” you exclaim happily with the misunderstanding out of the way. 

He looks back at you and smiles, his hands now reaching for a piece of chocolate. 

“For you to bruise easily like that, you're practically like a banana.” he chuckingly teased. 

“A what!?”

Kazuha grins, carefully shoving the chocolate into your opened lips as he mouths, 

“A banana"

#kazuha #kazuha genshin impact #genshin impact #fluff #fluff/comfort #kazuha x reader #kazuha x you #kazuha x y/n #genshin impact x you #genshin impact x reader #genshin impact fanfics #genshin x y/n

[alkarinque]

thinking a lot about food (as I always am) on this fine april 1st, here's my runaway smash favorite from last year's farmshare box

Greens fritters (c/ o jubilee farm)

Toss them in a pita or wrap with hummus, more greens, hot sauce, tzatziki, something pickled (maybe those radishes!), roll it up and enjoy!

A bunch of greens, about 1/2 lb, the mustard mix or arugula is perfect here! But you could also do kale or chard or collards, just removed the tough stems first.

3 tablespoons olive oil or grapeseed oil

1 small onion, diced fine

Salt, to taste

2 cloves garlic, chopped

½ cup cilantro or parsley, chopped fine

1 tsp cumin

1 cup panko (or other) breadcrumbs

1/4 cup crumbled feta

1 or 2 eggs

Oil for frying

Pulse greens in a food processor or finely chop with a knife-they should be small but not puréed or mushy. Set aside. Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro or parsley, and cumin. Stir for 30 seconds. Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl. Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary- this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. I usually find one egg to be enough. Heat oil in a skillet over medium-high heat. Add balls to pan-they should sizzle when they hit the oil- then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.

(additional hot tip: serve with kewpie deep roasted sesame dressing!!)

#copy pasted direct from the veggie box newsletter! #these fuckin rule i did this so much

[restaurantify]

200+ Creative Restaurant Name Ideas for Your Culinary Venture

Selecting the ideal name for your restaurant is a pivotal branding decision that can significantly impact your business's success. However, brainstorming restaurant names can pose a challenge. That's where we come in!

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On the flip side, a lackluster or uninspired name may fail to capture attention and could deter potential patrons. Investing time and effort into crafting a creative and original restaurant name can pay off in dividends by generating interest and enticing customers to give your establishment a try.

In essence, a well-chosen restaurant name can make a significant difference in your business's success.

How to Choose a Unique Restaurant Name

If you're wondering how to come up with a standout restaurant name, here are some tips to guide you:

Define Your Restaurant's Identity: Consider your restaurant's mission, vision, values, and cuisine style to inform your name choice.

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Restaurant Name Ideas to Ignite Your Imagination

Cool Restaurant Names

Pulse Plates

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For seafood lovers, consider these catchy names:

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Indulge your sweet tooth with these bakery name ideas:

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Satisfy your pizza cravings with these mouthwatering names:

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Fast Food Restaurant Name Ideas

For quick and tasty bites, consider these fast food restaurant names:

QuickBite Express

Speedy Eats

Rapid Munchies

FastFuel Diner

The Crystal Table

The Mountain Chef

ZoomZest Fast Food

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SnapSnack Shack

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The Glass Duke

The Pink Faire

#restaurantify #restaurantwebsite #restaurantmarketing #restaurantnames

[shoku-and-awe]

This was a satisfying project! I'd definitely recommend trying it out.

It says you can refrigerate the dough for up to 5 days, but I wouldn't do that again. The first half-batch was easy, but 3 days later, the dough was SO STICKY, I don't even know how much flour I used up getting it back to a workable consistency, and the sour flavor was also much more pronounced. Still tasty, but maybe intense for some people.

All told, I'm not gonna throw out this standard pita recipe (+ tips), which is easy and doesn't require sugar, but this one is definitely tasty and quick and good for managing discard.

Ingredients 235 g warm water (about 110°F) 7.5 g sugar 10 ml salt 45 ml olive oil plus more for greasing the bowl and for frying if cooking the pitas on the stove 15 ml active dry yeast 250 g unfed sourdough starter discard brought to room temperature and stirred down to remove any bubbles 350 g all-purpose flour, divided plus more as needed and for rolling out the dough 105 g cup whole wheat flour

Instructions Combine the warm water, sugar, salt, olive oil and yeast in a large bowl. Stir in the sourdough starter discard. Add half of the all-purpose flour and all of the whole-wheat flour and stir until well combined. Add the remaining all-purpose flour, half a cup at a time, mixing well after each addition. Form the dough into a ball. If the dough is too sticky to work with, add 1 to 2 tablespoons of flour or more as needed. Turn the dough out onto a floured surface and knead for about 5 minutes, until smooth and elastic. Wipe out the bowl and oil it lightly. Place the dough in it and turn it over to lightly coat the entire ball. Cover the bowl with a plate. Let the dough rest for 1 hour in a warm spot, until doubled in size. Punch down the dough. If you won't bake the pitas immediately, store the dough in the refrigerator for up to 5 days. Because the dough may double in size in the refrigerator, choose an appropriately sized container. (When you want to bake, remove as much dough as you’d like.) Turn the dough out onto a floured surface and cut it into 12 pieces. Roll into balls between your palms. With a rolling pin, roll the balls into 7-inch disks, between ⅛- and ¼-inch thick. As you work, add flour to the work surface as necessary to ensure that the dough doesn't stick. Oven method Place a baking sheet, cast-iron pans or a pizza stone on the middle rack of the oven and preheat the oven to 450°F. Once the oven has heated, arrange a few of the rolled-out disks onto the hot surface, at least 2 inches apart. Do this by placing a disk on the palm of your hand and flipping your hand to drop the disk onto the surface, being careful not to burn yourself. The pitas will puff up almost immediately. Bake for 2 minutes, flip over with tongs and continue to bake for 1 more minute. Remove the pitas from the baking surface and place them in a towel-lined basket or bowl. Fold the towel over the pitas to keep them warm. Repeat with the remaining dough disks. Stove top method Heat a medium-size skillet over medium-high heat and brush on a very thin layer of oil. You'll know the pan is hot enough to cook the pitas when it sizzles after you've sprinkled on a few drops of water. Place a disk in the hot pan. Cook until you see bubbles begin to form, about 2 minutes. Flip the disk over and cook for 1 minute. It should begin to puff up a bit. Flip over again and cook for 1 more minute on the other side. Transfer to a towel-lined basket or bowl to keep warm. Continue to cook the remaining pitas, brushing a very thin layer of oil onto the pan in between cooking. Place the pitas in a towel-lined basket or bowl. Fold the towel over the pitas to keep them warm. Repeat with the remaining dough disks.

#easy recipes #baking #sourdough #discard #pitas #make again

[roastedlizlow]

Proxy order OPENED, these were bought with Christmas money, so I couldn’t open them until today, but !! I’m so happy to own these wall scrolls, and the Journalist/Nakaba plush was an absolute dream piece of merch! He’s SO cute!!!

#tmgs4 #clock zero #pita pan sizzled

[londongramer]

@clerkenwellboyec1 says... Breakfast of dreams @berberandq 🌞 A massive pan of sizzling Shakshuka with oozy eggs to share, spicy merguez sausages & the most delicious hummus bowl with mountains of pillowy pita bread by chef @chefjoshkatz || TAG a friend who'd like this! 🔥🍳🌿🥙💯💥♥️ . . . . #Brunch #Weekend #MakeHummusNotWar #thisislondon #londonfood ✌️🌱🕊️ https://ift.tt/2ApgMSw

#IFTTT #Instagram

[lentillycra8]

Plate Served Dinners

Also when you puree the greens , they make a fantastic addition to meatloaf or meatballs. It is robust and fragrant, and would make a beautiful 'fake beef' inventory for a vegetarian onion soup. It will be a staple in my family..I'll use it as a consumme as nicely as an addition to other soups & stews. I roasted the vegetables the night time earlier than on a spare shelf in my oven when I was making dinner. Then made the broth the next day. Used as a base for carrot and coriander soup II from this site and froze the rest in ice dice baggage. I use 2 tins in order that I can freeze more at one time. I wrap them in cling sort plastic wrap, then put them in freezer baggage; they maintain for months with no issues. I like to make lasagna and egg rolls with the left over veggies. I use whole pasta or egg roll wrappers for the lasagna. Season the pulp individually relying what kind of recipe it is. Your choice of crispy or Southwest seasoned, baked shrimp, fresh pico de gallo and chipotle sauce in heat flour tortillas. Served with steamed brown rice, guacamole, bitter cream and a recent lime. A hand-breaded crispy rooster breast topped with classic tomato sauce and melted mozzarella cheese. Served with penne pasta and heat Rustic Bread. Melted Monterey Jack and cheddar cheeses and applewood smoked bacon layered on prime of crispy potato skins. Soup is a primarily liquid food, generally served warm or sizzling , that's made by combining components of meat or vegetables with stock, milk, or water. Vichyssoise is a chilly purée of potatoes, leeks, and cream. I got here across this recipe by chance while trying to find the proper broth to make for our neighbors across the street. The husband, Christopher, is a giant soup guy, so says his spouse. Well, for sure, the stress was on! When I noticed this recipe I thought, “how may I pass up on what is probably the WORLD’S greatest vegetable broth?? Menu The simple lemon and garlic sauce would work with no matter greens are in your fridge — like spinach, broccoli florets, or zucchini. Line the sheet pan with parchment or foil for the quickest cleanup — then serve over rice, stuffed into a pita, or on its own. Store-bought falafel combine gives baked rooster an excellent crispy crust and pairs perfectly with spicy harissa hummus. You solely want 30 minutes to make this delicious, protein-packed tofu curry. At only 430 calories per serving, this 35-minute stir-fry is bound to turn out to be a favourite in your family. Top with a tablespoon of toasted sesame seeds to provide your savory noodles some extra texture. You can also use your drink choice as inspiration to give you bar menu ideas. 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Based in your headcount, family-style lunches are designed with an appropriate mix of protein, vegetables, and starch. Your team’s suggestions helps regulate portions for future Zerocater meals. Have a lot of people with different preferences or dietary requirements? A full breakfast buffet is a great corporate catering thought that permits you to get something for everyone. Whether your employees are looking for a full-on hearty breakfast or one thing gentle and healthy, they’ll find it in a breakfast buffet. We love serving workplace lunch catering BBQ on a hot summer day in NYC. To persist with the BBQ theme, beautify your serving space with red and white plaid tablecloths and serve with a cold glass of lemonade. They’re relatively tidy, they can be crammed with completely anything, and they’re easy to move from one room to another. You wish to marry fun with perform, til they’re practically indistinguishable. This isn’t the ramen that you ate in college when you couldn’t afford anything else. It’s nice for any time of the 12 months, however especially in the winter when a bowl of sizzling broth will carry everyone’s spirits. The Salvadoran equal of an arepa is the pupusa—and it’s usually filled with cabbage slaw, salsa, meats, and cheeses. It’s type of like a pita sandwich, but with Central American flair. Professionals And Cons Of Food Truck Marriage Ceremony Catering As long as no one (especially the B&G) goes into debt, let them go crazy! The visitors could or could not remember it, however THEY WILL. Remember, this can be a once-in-a-lifetime occasion. I’m so glad that the one that wrote this text did not advise me when I was planning my wedding. As for because the comment concerning the cake and the gown is anxious, in your information, the costume and the cake are the most observed. 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This can fluctuate relying on the period of time required to serve, which is greater for larger guest lists. If finger bowls are used, they're brought on another plate after dessert has been served. The salad is served between the entree and the dessert. The plates of each other course should be exchanged, and therefore each particular person service requires two arms at a time. The dessert plates are put down on the tablecloth. No serving dishes or platters are ever put on the table besides decorative compotes of fruit or sweet. At 外燴 will handle everything himself; or, if he has a server to help him, he passes the principal dishes and the server follows with the accompanying dishes. You can even choose to spread out activities in between every course to take care of a nice power all through the night, preserving your visitors engaged. Tables, utensils, setup, staffing, preparation, and production all from just one company! We even handle your third-party distributors and deal with the venue. When your small business dinner is on the road, don’t belief all your exhausting work to some lodge or venue’s ‘event planner’ only takes care of you the day without work. Our team partners with your business all through the whole process. Eating Places And Catering The goals of the collection and recycling routine are to educate most people in cherishing food as properly as making good use of assets. The service encourages two-way cooperation for meals waste recycling. HKOWRC goals to supply 24 hour recycling services significantly to livestock breeders, farmers, catering business, faculties and large-scale housing estates. Veolia additionally recycles complicated waste, similar to batteries and digital playing cards. UMFCO is a construction administration firm with offices in Baghdad, Basra and Irbil that builds thrilling projects from north-to-south of Iraq. Provides catering companies every day as per the prevailing international catering standards ISO 9001 ,Halal& HACCPCertifications. South Carolina Department of Agriculture supplies data on the place and the means to buy local, as nicely as farmer’s markets across the state. North CarolinaNorth Carolina Organics Recycling & Composting offers info on grant applications, compost amenities statewide and state contacts. Was created by the Environmental Finance Center at the University of Louisville in conjugation with EPA, to help schools and universities with organizing or increasing organics restoration applications. Some of these inactivators are present in detergent residue. Thus, it's important that surfaces be rinsed prior to sanitization. The presence of natural matter dramatically reduces the exercise of sanitizers and should, in fact, totally inactivate them. Many state rules require a utensil surface temperature of 71°C (160°F), as measured by an irreversibly registering temperature indicator in warewashing machines. Recommendations and necessities for hot-water sanitizing in meals processing might vary. The Grade A Pasteurized Milk Ordinance specifies a minimum of 77°C (170°F) for 5 min. Occasion Catering In Chehalis, Wa We combine your vision with our experience to create a culinary expertise that can amaze and delight your friends. From your first name with us, to your final chew of dessert, you obtain an exceptional degree of service and a focus. A conscientious host might be nicely conscious of guest food allergies, intolerances, and preferences ahead of time, to make certain that each visitor can safely enjoy their meal. Delivers recent, scrumptious and high-quality catering. Guests who order from us enjoy real hospitality, customer service, and of course, scrumptious meals. Everything is made all from scratch and made with contemporary ingredients. Whether that is in your big day or a corporate occasion, we are going to provide all your guests with delectable flavors and exquisite reminiscences. We offer seasonal menus, particular orders and also serve a full Latino menu. This vintage serviette holder not solely holds the napkins, nevertheless it also holds miniature fruits and flowers. It made our record of quick catering ideas because it’s probably you have an organizational structure like this around your house or workplace already. A mail sorter makes an ideal serviette or cutlery holder. This is an interactive food concept that creates a extremely distinctive display.

#外燴

[cookitlikeacollegekid]

Shakshouka

There is some controversy on the origins of shakshouka. It comes from the Northwest of Africa and there is the disagreement of this delicious dish coming from Libyan, Moroccan, Tunisian, Turkish, Algerian and Yemeni cuisine.

This dish originates no time before the New World era, as one of the main ingredients is the tomato, brought over to Northwest Africa during the Columbian Exchange. As dishes become more popular more variations are created. I’m not sure which variation I cooked here, but it was absolutely delicious and was a huge hit as a shared appetizer!

Ingredients

eggs

yellow onion

garlic cloves

olive oil

coriander seeds, sesame seeds, and cumin seeds

ground tumeric

cayenne

chile flakes

sumac

canned whole tomatoes

fresh parsley

Pita bread

Cost: If you don’t already have some of the seasonings, this could reach over $20! If you do, then about $14

Preparation 

Sautee’ the onions in a skillet for a few minutes, then add the garlic and spices. Add the can of tomatoes, but first crush them with your hands (this was the best part, aside from eating it). Let it simmer with the seasonings for 5 minutes. 

Now using a wooden spoon, make space in the sauce for each egg, place one in at a time. let it simmer on low heat until the egg whites are opaque and the egg yolks are still runny!

I served it sizzling hot in the pan with small pieces of pita bread, which were just the perfect size for this dish. This was perfect as a meal for two or an appetizer for 3 or 4 people, and it only took about 15  minutes to make with minimal dishes. 

[roastedlizlow]

Speaking of Pokemon..! Special thanks to Pokemon Adventures throughout the years! This is my current collection, and it’s pretty complete to what’s currently out. This series has been important to me since I was pretty young, so it feels great keeping up!

#pokespe #pokemon adventures #pokemon special #pita pan sizzled

[veganrecipes69]

Falafel

Ingredients

400g can chickpea, rinsed and drained

1 small red onion, roughly chopped

1 garlic clove, chopped

handful of flat-leaf parsley or curly parsley

1 tsp ground cumin

1 tsp ground coriander

1⁄2 tsp harissa paste or chilli powder

2 tbsp plain flour

Instructions

1. Drain a 400g can chickpeas and pat dry with kitchen paper.

2. Tip into a food processor along with 1 small roughly chopped red onion, 1 garlic clove, handful of flat-leaf parsley, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chillli powder, 2 tbsp plain flour and a little salt.

3. Blend until fairly smooth, then shape into four patties with your hands.

Pita Bread

Ingredients

1 cup warm water (not hot or boiling)

2 teaspoons active dry or instant yeast

2 1/2 to 3 cups all purpose flour

2 teaspoons salt

1 to 2 teaspoons olive oil (optional)

Instructions

1. Form the Pita Dough: Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using). Stir until a shaggy dough is formed.

2. Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.

3. Let the Dough Rise: Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, 1-2 hours.

4. At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.

5. Divide the Pitas: Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you're ready to bake them.

6. Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if its starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get into a rhythm, you can be cooking one pita while rolling the next one out.)

7. To Bake Pitas in the Oven: While shaping the pitas, heat the oven to 450°. If you have a baking stone, put it in the oven to heat. If you don't have a baking stone, place a large baking sheet on the middle rack to heat.

8. Place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about 3 minutes. I've found it easiest to carry the pita flat on the palm of my hand and then flip it over onto the baking stone. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Cover baked pitas with a clean dishtowel while cooking any remaining pitas.

9. To Bake Pitas on the Stovetop: Warm a cast iron skillet over medium-high heat until a few bead of water sizzle immediately on contact. Drizzle a little oil in the pan and wipe off the excess.

10. Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.

Storing the Pitas: Pitas are best when eaten immediately after cooking. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven. Baked pitas can also be frozen with wax paper between the layers for up to three months.

RECIPE NOTES

Storing the Dough: Once it has risen, the pita dough can be kept refrigerated until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.

Pitas That Won't Puff: Sometimes you get pitas that won't puff. The problem is usually that the oven or the skillet aren't hot enough. Make sure both are thoroughly pre-heated before cooking. Even pitas that don't puff are still delicious and can be used wraps or torn into pieces for dipping in hummus.

[healthyworthyofficial]

20 Ways With Tinned Tuna

Way earlier than Lockdown, if I noticed a particular on tinned tuna, I might replenish. Why? Because tinned tuna is a flexible, ready-to-eat, good-for-you protein. And it might usually kind part of my work-day desk lunch rotation. In truth, I saved tins of tuna in my desk drawers for emergency lunches! So, to be trustworthy, when tinned tuna specials got here on throughout Lockdown (5 for R65 — I’m looking at you Woolworths), I purchased in…

Now in the event you consider tinned tuna, I guess you'll be able to consider perhaps 3, Four or 5 methods you should utilize it… however 20? I’ll admit, it was a stretch for me too… But then I began remembering recipes my gran would make once we had been youngsters. And recipes from the Jewish aspect of my household (as a result of in case you don’t know, you can't combine milk and meat, ie: no cheeseburgers for you)… So, right here, a complete checklist of recipe concepts that includes tinned tuna. READ MORE: 5 Delicious Lockdown Recipes That Won’t Need A Trip To The Shops

1/ Tuna-mayo sandwich

Okay, let’s begin basic right here. Tuna and mayo are a successful mixture. How to fancify this up? Add a squeeze of lemon juice, some freshly — and finely — shopped spring onion or crimson onion. Serve it on 100% rye toasted in sizzling olive oil with layers of chopped tomato and lettuce. YUM.

2/ Tuna-avo sarmie

Orrrr on rice truffles… Okay, so it is a WH HQ fave, particularly now when it’s avo season! Easy sufficient: mush one ripe avocado and mix it with one tin of tuna. Spread on sandwich bread or on rice crackers or in butter-lettuce leaves (relying on what number of carbs you’re chopping…) and munch. Why that is such a success: avos are actually good for you and full of vitamins. Yes, they're excessive in fat — the great type although — and once we’re speaking getting in nutrient-dense energy, avos trump mayo.

3/ Egg-mayo sarmie with tuna

Brunch you say? Who has the finances for salmon on this financial system anyway? Now once I grew up and we used to go on street journeys — all the youngsters squeezed at the back of a bakkie — my gran used to make egg-mayo sarmies. Easy sufficient: you boil the eggs, you mash with mayo, salt and pepper and unfold on a sarmie. Now, we already know eggs and tuna work nicely collectively, because of the French and recipe quantity 5. So why not double up on that good protein and add some tuna to the combination? It works! READ MORE: Yummy Vegan And Gluten-Free Healthy Chocolate Cereal Bars Recipe

4/ Basic tuna salad

Think of this extra like a inexperienced salad with tuna thrown on high. This is de facto what it’s about: you could have some salad substances and also you wish to add some protein. Oh, hey there, handy tin of tuna! Simply add on high with a primary olive oil and balsamic vinegar combine.

5/ Salade Niçoise

A way more intentional and fancy salad made handy by the ready-made tuna. This salad has the next fundamentals: tuna, boiled egg, olives, tomatoes, child potatoes and inexperienced beans. There are variations of this salad that embody lettuce, anchovies and capers… Mix it up as a lot as you want! It’s certain to maintain you fuelled for a busy day forward.

6/ Chopped Israeli-style tuna Salad

Think Israeli-style chopped salad: all the things chopped into same-size 5mm cubes. Tomatoes, carrots, peppers, cucumber… and chickpeas! It’s a leafless salad with a whole lot of crunch. Now add tuna and a few scrumptious avo (once more, chopped into little cubes) and you've got a filling dish that’s full of all the great things.

7/ Tuna salad wrap

Take recipe no.Three above and place all of the substances right into a wrap.

8/ Tuna salad wrap with mealies and mayo

The above recipe bulked up with flavour. I don’t know why sure combos work… Like Tuna and corn aka mealies. But they do! So combine your tuna with some mayo, add corn kernels, then wrap with greens in a big tender tortilla.

9/ Warm tuna pita

In a bowl, mix chopped celery, chopped crimson onion, tuna and mayo. Layer this right into a pita. Add grated cheese of your alternative (have you ever heard of Eatlean Cheese?). Bake within the oven for 10 minutes till the cheese has melted. This is critical consolation meals. Salad on the aspect non-obligatory.

10/ Tinned Tuna (not) Tartare

A play on the French delicacy, you should utilize the rules to assemble a similar-looking dish, simply with tinned tuna. Use finely chopped avocado as the bottom, then layer with chopped child rosa tomatoes, layered on high with tinned tuna. The secret is to decorate the substances beforehand. A beautiful lemony French dressing will do nicely, with some seasoning. Top with leaves and herbs, and serve. Thin slice of toast non-obligatory.

11/ Tuna pasta salad

A quite simple dish I used to make once I was a pupil, tuna-pasta-salad takes the instance of recipe 4 (primary tuna salad) and combines it with mayonnaise and penne pasta. It retains within the fridge for 3 days and it’s simple to pack in a Tupperware. It’s not very fairly to take a look at, however it’s easy and tastes good.

12/ Lemony zesty tuna pasta

A really quick-and-easy recipe that may be served heat or at room temperature the following day. What you want: lemon (zested and juiced), olive oil, garlic, 1 tin of tuna and a few pasta of your alternative, plus herbs of your alternative (parsley is an efficient one). Make it fancier: add wilted child spinach to the combination. Heat olive oil in a saucepan. Add chopped garlic clove. Allow to sizzle for a minute or two, then add the tuna, lemon juice and parsley and stir till heated. Add the recent cooked pasta to this pan with among the pasta water and stir to mix. Serve with zest sprinkled on high and a few additional herbs… For additional yum issue: add a sprinkle of Parmesan cheese.

13/ Tinned tomato and tuna pasta

Cupboard stacked with tinned tomatoes too? Well, that is a straightforward recipe that may assist make use of each tinned substances. What you want: olive oil; one massive onion, chopped; one clove garlic, chopped; one tin of chopped tomatoes; chilli (or chilli flakes); pasta of your alternative; one tin of tuna; contemporary basil (non-obligatory). Method: Sauté onion in olive oil. After a few minutes, add the garlic after which the tin of chopped tomatoes with the chilli. In the meantime, prepare dinner your pasta. Season the tomato combine with salt, pepper and a teaspoon of sugar if wanted to calm the acidity. Simmer to scale back liquid. Toss the recent pasta into the tomato combine and flake within the tuna. Serve with contemporary basil and a drizzle of olive oil. READ MORE: 3 Ways To Pimp Your Hummus For Your Next Mezze Platter

14/ Tuna Lasagne

Heat oven to 200 levels Celsius. Tip one 400g tin chopped tomatoes, 250g of sliced peppers, 50g of olives, 1 tbsp blended dried herb herbs right into a pan, cowl and simmer for 10 minutes till the tomatoes have damaged down a bit of. Add the tin of tuna and season with salt and pepper. Pour one tub of cream cheese right into a bowl, season and blend to loosen a bit of, including a splash of water (or milk, if in case you have some) to make a thick white-sauce consistency. Assemble the lasagne in a baking dish, approx 20 x 30cm. Pour roughly a 3rd of the tuna sauce into the underside of the dish, high with Four lasagne sheets, a 3rd of the cream cheese sauce, then repeat the layers twice extra. Scatter over some mozzarella and bake for 40 minutes till golden and effervescent.

15/ Gluten-free tuna fishcakes

Who doesn’t love a superb fishcake? Mix collectively: 1 tin of tuna, 200g mashed potatoes, 1 egg, 1 tbsp gluten-free flour of alternative (rice flour works nicely), Four finely chopped spring onions, 1 tbsp finely chopped contemporary parsley, salt and pepper to season. Form patties together with your arms. Coat the patties in some extra rice flour earlier than cooking gently in a pan with some olive oil. Yum!

16/ Tinned tuna poke bowls

Ah, we love a superb poke bowl! But we don’t at all times have entry to freshly caught tuna (like on this pic). You could make these the way in which you'll another good poke bowl. The base: steamed rice topped with crunchy, contemporary veggies, nuts (almond or macadamias), avocado, spring onions, sesame seeds, fruit… The secret is the great dressing! 1 tbsp sesame-seed oil + 2 tbsp tamari + Juice of 1 lime + Tiny drizzle honey blended collectively and drizzled over. Find extra scrumptious, wholesome seafood recipes here!

17/ Baked potato with tuna

I like a superb baked potato. In truth, candy potatoes baked entire are in all probability my favorite. Their skins caramelise so fantastically and inside it’s tender and simply practically candy. Top this sizzling child with some tinned tuna blended with a bit of mayo (or creme fraiche in the event you eat dairy) and a few chopped spring onions and dill. Add a squeeze of contemporary lemon to complete it off and also you’ve bought a cracking little meal!

18/ Tuna frittata

A fast and simple lunch for the entire household — you'll be able to pump this up with additional veggies like peppers and mushrooms. Yes, added vitamins for the win! Preheat oven to 180 levels Celsius. In an oven-proof skillet, sauté chopped spring onions in a bit of olive oil. Add your veggies (child spinach, courgettes, tomatoes). Sauté till mixed and wilted. Add one tin of tuna, drained. Whisk collectively 12 eggs and 1/2 cup soya milk (or cow’s milk) with a pinch every of salt and pepper (to style). Pour egg combine into massive skillet. Place within the oven and prepare dinner for 15 to 20 minutes, till eggs are cooked via. Garnish with chilli flakes, Peppadews and contemporary basil. READ MORE: This High-Protein Peanut Butter Breakfast Smoothie Will Make Your Morning

19/ Tuna Tacos

Now the trick right here is to mix the tinned tuna with some crimson onion, corn, tomatoes and chilli to make a spicy salsa to fill your tacos with. So, finely chop half a small crimson onion, combine with one tin drained tuna, one massive chopped tomato, about 1/2 cup corn kernels and one finely chopped chilli. Add the juice of 1 lime and a bit of olive oil and stir collectively. Now mash avocado with chopped coriander, lime juice and salt and pepper. Have some bitter cream on the aspect. Spoon your tuna filling into the corn tacos, add guacamole and a dot of bitter cream. Delish. I like serving my tacos with a bit of shredded butter lettuce for additional crunch and freshness. Imagine the beneath with tuna as a substitute of mince – a lot more energizing!

20/ Tuna, olive and rocket pizza

Home-made pizza evenings are nice! But you won't at all times have a great deal of toppings a hand… Enter that outdated devoted tin of tuna. Get your bases prepared, smeared with some tomato puree, and your oven sizzling at 200-220 levels Celsius. Top your tomato bases with shredded tuna, chopped black olives, capers (if in case you have) and mozzarella cheese. Bake till golden and melted and scrumptious. Serve with contemporary rocket and skinny slices of crimson onion. So yum! Want extra? We’ve bought you coated: all of your healthy recipes sorted. READ MORE ON: Food Food News Health Advice Nutrition Nutrition Advice Recipes !function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n; n.push=n;n.loaded=!0;n.version='2.0';n.queue=;t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e);s.parentNode.insertBefore(t,s)}(window, document,'script','https://connect.facebook.net/en_US/fbevents.js'); fbq('init', '2162521310492989'); fbq('track', 'PageView'); Source link Read the full article

[ministryofreviews]

Crispy Falafel

Raise your hand if you love falafel! I’ve gone back into the archives to highlight my all-time favorite homemade falafel recipe. Making falafel at home can be tricky, but this recipe is easy.

Six reasons to love this healthy falafel recipe:

These falafels are golden brown and crispy on the outside. The insides are tender, delicious, and full of fresh herbs.

They’re baked instead of fried, so they contain significantly less fat than fried falafel. And your house won’t smell like fried food for days. Winning!

Once your chickpeas are sufficiently soaked, the falafel mixture comes together in no time. If you have someone to help shape the patties, they’ll come together even faster.

These falafels are gluten free and vegan, so they’re a great party appetizer.

These falafels freeze well, so they’re a fantastic protein-rich option to keep on hand for future salads and pita sandwiches.

On that note, this recipe is easily doubled! See recipe notes.

How to Make the Best Homemade Falafel

Bake it, don’t fry it. I say this because frying requires a lot of sizzling hot oil, and that scares me. I also don’t have a good vent over my oven to take the fried food smell far, far away. Plus, you can use a reasonably amount of heart-healthy olive oil in the baked version.

Coat your rimmed baking sheet with olive oil. That way, you get a fried effect in the oven, and you don’t have to brush the little falafels individually with olive oil. Winning!

Use dried chickpeas, not canned. Canned chickpeas do not work for falafel. They’re far too wet. If you try to use canned chickpeas instead of dried and soaked chickpeas, you’ll end up with sad falafel pancakes. Some recipes try to counteract the wetness by adding flour, which significantly dulls the flavor and makes the texture more doughy.

Soak the dried chickpeas for at least four hours. If your chickpeas aren’t sufficiently softened, you’ll have unpalatably tough pieces of chickpea in your falafel. There’s just no workaround here.

Choose your dried chickpeas wisely. Try to buy your dried chickpeas from a store with high turnover, because old chickpeas need longer to soften. If you have options, pick the chickpeas that are the smallest, since they’ll soften faster.

Falafel Serving Suggestions

Serve falafel as an appetizer, wrap it into a pita sandwich, or add it to salad for a protein-rich topping. Falafel goes great with any of the following ingredients:

Pita bread, warmed or toasted (tear it up for pita “croutons”)

Fresh greens (such as spring greens or chopped romaine)

Tomatoes, sliced

Bell peppers, cut into strips

Cucumber, thinly sliced

Kalamata olives, pitted and sliced

Raw red onion, thinly sliced, or quick-pickled onions

Feta cheese, crumbled

Sauce: Something creamy like tzatziki, hummus, or tahini sauce, and maybe a spicy sauce like zhoug or shatta, too

Here’s a tahini dressing recipe that goes great with this falafel, too:

1/4 cup tahini

Zest and juice of 1 small lemon

1 tablespoon white miso

2 garlic cloves, pressed

2 tablespoons fresh dill, chopped

1 tablespoon fresh parsley, chopped

Pinch of cayenne

1/3 cup water

Crispy Falafel

INGREDIENTS

¼ cup + 1 tablespoon extra-virgin olive oil

1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator

½ cup roughly chopped red onion (about ½ small red onion)

½ cup packed fresh parsley (mostly leaves but small stems are ok)

½ cup packed fresh cilantro (mostly leaves but small stems are ok)

4 cloves garlic, quartered

1 teaspoon fine sea salt

½ teaspoon (about 25 twists) freshly ground black pepper

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

INSTRUCTIONS

With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.

In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.

Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.

Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.

[riskcause9-blog]

Indian Spiced Omelette

Indian Spiced Omelette

Now that I am lucky enough to have chickens who are laying in abundance, we’re having eggs for dinner at least once a week. Which means I need to keep coming up with new ideas!

This Indian omelette was initially going to be a Moroccan inspired dish. And then I cleaned out my spice box and realized I had lots of Garam Masala which needed using up.

Sometimes the best inspiration comes from asking ‘what do I need to use up?’ rather than what do I feel like…

Ingredients

1 small onion thinly sliced

1 tablespoon grated ginger

3 eggs

1 teaspoon garam masala or curry powder

1/2 teaspoon ground turmeric optional

small bunch coriander cilantro, leaves and stems chopped

Instructions

Preheat a small frying pan or omelette pan on a medium heat. Add some oil and cook onion, stirring every now and then until onion is soft. About 7 minutes. Add ginger and cook for a minute. Remove from the heat.

Lightly whisk eggs in a bowl. Add cooked onion and ginger, spices, a pinch of salt and most of the coriander – saving some leaves for serving to make it pretty!

Add another few glugs of oil to the pan. Add the egg mixture and gently cook for a few minutes. If the omelette is sizzling too rapidly, turn the heat down. Slowly is the best approach here.

When the egg is mostly cooked and set but there is still a little runny egg on the very top, slide the omelette onto your plate, folding in half as you go. The last bit of egg will cook from the residual heat.

Serve with reserved coriander leaves scattered over.

WINE MATCH: A crisp dry white like Riesling or Pinot Gris.

Variations & Substitutions

Short on time – skip the onion.

different spicing – for a Moroccan vibe skip the turmeric and replace the garam masala / curry powder with 1 teaspoon each ground cumin and ground coriander.

different herbs – mint, chives or basil are also great

more substantial (carb lovers) – serve with warm roti, tortillas or pita bread.

more substantial (low carb) – serve with roast cashews or peanuts. Or some cooked low carb veg – grilled peppers, eggplant and zucchini in Summer or roast cauliflower or cooked greens in Winter.

hot! – serve with chilli oil or chilli salt.

Low FODMAP – skip the onion and add chopped chives or sliced green onion (scallion) with the coriander.

cheesey – add some crumbled feta, goats cheese or paneer with the eggs.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

ginger – freeze it.

eggs – will keep in the fridge for weeks or use for another meal.

garam masala / curry powder / ground turmeric – keep them in the pantry.

coriander – best to use for another meal. Can be frozen but will wilt when defrosted.

Prepare Ahead

No best when freshly made! Leftovers will keep in the fridge for 2 weeks. Don’t freeze. Eat leftovers cold or at room temp because you don’t want to get rubbery overcooked eggs.

More egg based dinner recipes

Have fun in the kitchen!

With love, Jules x

Tags: dinner, eggs, INDIAN / SRI LANKAN, omelette, simple, spiced

Source: https://thestonesoup.com/blog/2019/02/18/indian-spiced-omelette/

#read more #see more #check it out #interesting #learn more

[birdshirt1-blog]

extra-billowy dutch baby pancake

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I get update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs and Extra-Flaky Pie Crust.]

Sometimes “newer, betters” emerge because the original recipe wasn’t as good as it could be. But most of them — like this — come from real life. Like, when you’re really tired on a Saturday morning and you look at a recipe that you swore by at some time in your life when nobody dragged you out of bed at 7am on a Saturday [and then, instead of handing you a cup of coffee for your troubles, as you’d once daydreamed they’d be trained to do by now, demanded pancakes] and say “WHUT.” A blender? No, I am definitely not getting the blender out right now. Wait, why am I turning on the stove and the oven? Do I really need this much butter? Why are there lumps in the batter? Why isn’t this as puffy as I thought it would be? Can I go back to bed yet? I mean, just for a random example that’s definitely not going down in my kitchen as we speak.

In the early days of this site, I told you about what my mom’s 1970s blender recipe insert called German Pancakes, confusing many German friends and readers, who had never heard of them. We better know these as Dutch babies — equally confusing, and said to have been coined by a corruption of the German deutsch — or David Eyre’s Pancakes, but they’re closer to popovers or Yorkshire puddings than anything else in batter. Because dramatic, rumpled crepe-like pancakes will always be more exciting than undramatic, unrumpled crepes, I’ve made a lot of versions over the years: buckwheat, cherry-almond and chocolate on the site; gingerbread (in The Smitten Kitchen Cookbook) and a parmesan dutch baby with creamed mushrooms (in Smitten Kitchen Every Day). It was when I was working on the chocolate Dutch baby that took a closer look at dutch baby formulas I’d been using and found through trial but mostly error one that I preferred.

I found that an eggier batter led to a more billowy pancake. I found a little less flour and milk also increased rumples. I found that by adding the flour first, a lumpy batter was fully avoidable. I also realized that a lot of what makes a Dutch baby “work” — i.e. have a dramatic and Instagram-worthy finish — making sure you have the right amount of batter for you pan and, often, cooking it a minute or two further than merely cooked through. An extra couple minutes helps the shape of the waves set, and provides a nice crispy edge underneath.

On sleepy Saturday mornings, I did away with the blender and sometimes even the whisk, the stove, and even the requirement of an ovenproof skillet. I also realized that you don’t even need to choose a sweet vs. savory angle (read: break up any arguments from children who didn’t agree on flavors) before you bake the pancake. You can shower it with anything you choose after it exits the oven — sugar, lemon, fruit, or chocolate for sweet tooths; cheese, herbs, sauteed vegetables, and/or ham or bacon for savory cravings. You could make it right now; believe me, I already am.

Previously

One year ago: Melting Potatoes Two years ago: Easiest French Fries and Peanut Butter Swirled Brownies Three years ago: Nolita-Style Avocado Toast and Chocolate Peanut Butter Tart Four years ago: Black-Bottom Oatmeal Pie and Potatoes with Soft Eggs and Bacon Vinaigrette Five years ago: Double-Chocolate Banana Bread and Sizzling Chicken Fajitas Six years ago: Coconut Bread and Chocolate-Hazelnut Macaroon Torte Seven years ago: Carrot Cake Pancakes Eight years ago: Oat and Maple Syrup Scones Nine years ago: Baked Rigatoni with Tiny Meatballs, St. Louis Gooey Butter Cake, Breakfast Pizza Ten years ago: Pita Bread, Layer Cake Tips + The Biggest Birthday Cake, Yet and Caramelized Onion and Goat Cheese Cornbread Eleven years ago: Hazelnut Brown Butter Cake, Chard and White Bean Stew, Pasta with Cauliflower, Walnuts, and Feta Twelve years ago: Skillet Irish Soda Bread and Lighter-Than-Air Chocolate Cake

And for the other side of the world: Six Months Ago: Breakfast Burritos 1.5 Years Ago: Pizza Beans 2.5 Years Ago: Piri Piri Chicken and Chocolate Pavlova 3.5 Years Ago: Oat and Wheat Sandwich Bread 4.5 Years Ago: Herbed Tomato and Roasted Garlic Tart and Cauliflower Slaw

Extra-Billowy Dutch Baby Pancake

Servings: 2 to 4

Time: 30 minutes

Source: Smitten Kitchen

Print

The two key things to keep in mind when aiming for Peak Billows in your puffy oven pancake are 1. Baking it long enough that the center sets too, getting a chance to slightly rumple, although it may not always. This usually involves setting the timer for the suggested time and checking back every 1 to 2 minutes after until it’s just right. 2. Having the right size pan for the batter yield. If there’s too little, the pancake will not have the same dramatic heights. The yield here is intended for one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes, or even a 9×13-inch pan. If you pan is smaller, simply scale the recipe down. For the 2-quart oval casserole dish shown up top, I used 3/4 of this batter, i.e. 3 eggs, 6 tablespoons each flour and milk. Finally, I know people often balk at the amount of butter, and this uses less than some recipes, but it’s essential that there’s enough in the pan that the pancake can slide around and rumple over it; if there’s any even slight sticking, it will not.

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup milk (ideally whole milk but most varieties will work)

1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce

1 tablespoon sugar both optional)

Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.

In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper. But, you can also choose your own adventure when it comes out.

When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish(es) from the oven. Melt butter inside and roll it around so it goes up the sides, too. If using one large dish, two-ish tablespoons is often sufficient; it’s best to use three tablespoons between two dishes, however.

Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet. I finish sweet pancakes with lemon juice and a good coating of powdered sugar, and savory pancakes with grated cheese, vegetables and/or ham or bacon, and fresh herbs. Eat immediately; these pancakes are best hot from the oven.

Source: https://smittenkitchen.com/2019/03/extra-billowy-dutch-baby-pancake/

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When I’m depressed I often have a hard time motivating myself to cook, but ordering takeout gets expensive and leaves me feeling even worse. These are some tried and true depression meals that don’t require you to chop anything, can be done in 15-30 minutes, and aren’t too expensive.

Spinach and egg scramble on toast. - Sauté a few handfuls of spinach in a pan with some olive oil or butter and salt. - Whisk up 2-3 eggs in a bowl, optionally add some milk or shredded cheese if you have it and can make the effort. (If you are feeling especially miserable or want to avoid the dishes you can honestly crack the eggs directly into the pan and sprinkle cheese on top, it’ll work.) - Toast whatever bread you have, whole grain is ideal for fiber and protein. Once it’s toasted you can spread on some goat cheese, avocado, butter, cream cheese if that’s your style - whatever you want to add some more creaminess or fat in a low effort way. If you have none of these things, it’ll still taste good. - Serve your egg & spinach mixture on top of your toast and voila: you have a meal with a serving of vegetables, protein, fats, and carbs that took 15 minutes and didn’t require you to chop anything.

Shakshuka (eggs poached in a cheesy/spicy tomato sauce). This is an incredible depression meal that deserves more attention. When I’m not incredibly depressed I make a high effort version of this dish that people rave about but ya know...that’s not always an option. - When I feel like crap I do the following: add some olive oil to a pan, smash and peel two garlic cloves and get them sizzling a bit in the olive oil but don’t let them burn. - After about a minute I pour in a jar of basic tomato sauce (I have even done this with pizza sauce and it worked) and heat it through so it’s bubbling. If you like spice you can add in some chili flakes. - Then I make four small indentations in the sauce and crack in 4 eggs. You can pop a lid on and cook it through on the stove or you can put it in the oven at 375 for 5-10 minutes. Watch the egg yolks - you want them to still be runny. - When the eggs are almost set I sprinkle some cheese liberally all over the top - feta, goat cheese, mozzarella, whatever, then put the lid back on to melt the cheese. - If you want to make an effort you can garnish with chopped cilantro, basil or scallions. - For extra credit you can add frozen spinach or kale to the sauce before you add in the eggs for extra veg that you can’t really taste. - I eat this with a piece of toast or a pita.

Peanut noodles. Slightly higher effort but cheaper than takeout and more filling than ramen. - I boil a handful of noodles from the Asian/International Cuisine aisle of my grocery store. There are tons of different types available and basically any wheat noodle or ramen style noodle works - ideally avoid using pasta. - When there’s a minute left in the cook time in the noodles, add som sort of green veg like broccoli, green beans broken in half, edamame, etc. I choose green veg because I like the flavor and find you don’t have to chop it (I will just tear broccoli florets apart and throw them in the water when I feel particularly shit.) - While it’s cooking I make a sauce in whatever bowl I want to eat out of. The sauce is about 1 tbsp of smooth peanut butter, a spoonful or two of soy sauce, and some generous squirts of a hot sauce like sriracha or garlic chili sauce. - If I want to make the effort and have the ingredients I’ll add a few drops of sesame oil, a splash of rice wine vinegar and a pinch of sugar but it’s not necessary. - When the noodles and veg are cooked I drain them and add them directly to the bowl. Stir it up vigorously to coat all the noodles and veg in the sauce. - Garnish with scallions or cilantro if you can be bothered. I also occasionally eat this with a fried or boiled egg if that’s your thing too.

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