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abiteofnat · 4 years

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AN ANXIETY-APPROVED GUIDE TO SOCIALLY-DISTANT DINING IN THE NORTH SHORE

A headline I truly thought I would never write, because I used to be the type of person to leave work, jam myself into an L train packed with people, scroll through my phone while breathing in someone’s backpack, and then get to a busy restaurant to meet friends and dive into food without washing my hands. My entire immune system was chock-full of city scum, and eating indoors with dozens of other people who likely got off an equally full train? Not even a question of a doubt in my mind. Things took a quick and dire turn in May when suddenly I became afraid of everything and grossed out by anything, and after moving home with family I was certain I would never leave the house again. I miss being the fearless gutter rat I used to be, but times are different, and staying safe is key.

Alas, while my family has been taking quarantine very seriously, we reached a point in August where we all felt “ok” with sitting at a restaurant once or twice a week to feel like we were still part of society and because we all mutually hate cooking. After not being at a restaurant once since March, we nervously ventured out to a local Italian restaurant, sat outside very far from others, and ate pasta that was still piping hot from the kitchen and that didn’t taste mediocre after sitting in a takeout container for an hour. It was refreshing as FUCK. Rose? In a real wine glass? Served chilled? What am I, a QUEEN?

Ever since we have been carefully dining, only ever sitting outdoors, and carrying packs upon packs of antibacterial wipes and hand sanitizer like actual loons. But safe loons! Being home and enjoying the local restaurants through new eyes and new level of appreciation has made me love them 10x more, even if we’ve eaten somewhere a hundred times before. I am so grateful to have the opportunity to dine with these spots, eat favorite dishes & try new ones, and be out of the house for 1-2 hours on a Friday during these wild times. So, why not share some of my favorite spots?? Maybe you’re also living back in the good ole North Shore, and looking for any excitement at all in the quiet of the suburbs. Here you go.

1. Mino’s Italian - Winnetka

This restaurant is newer to Winnetka, however it became an instant local favorite and is always, always full. They have a huge patio area with lighting, cozy wooden benches, tons of tables, heaters, and a menu packed with classic Italian dishes done so right. Their Calamari is unreal due to the seasoning and the roasted garlic aioli it comes with for dipping. Their Cacio e Pepe is magically light but still full of cheese and fresh cracked peppercorns, and the seasonal Risotto consists of warm mushroom richness. Their pizza is great to-go as well, and tastes like an NYC slice if you order the largest size.

2. Pescadero - Wilmette

Ok to be fair, Pescadero is not somewhere we’ve actually dined AT during the pandemic. We do pick it up quite often though, and it is some of the best carryout in Wilmette. The Fish & Chips is mouth-watering, with fresh fish covered in a seasoned batter that alone is delectable. Their chips (really more french fries) are thin, crispy, and topped with a parmesan and herb dust. DO NOT MISS OUT ON THE FRIES. The Mahi Mahi tacos are excellent and a lighter, fresher dish with broccoli apple slaw and avocado crema, and for fuck’s sake order a side of the Mac & Cheese just to stick a fork in. Pro Tip: You want as much extra tartar sauce as they will give you!!!

* Edit - since I wrote this post a few days ago, we ate on the Pescadero patio and it was delightful. Even though it was 55 degrees, the hot Clam Chowder and Fish & Chips warmed me up real quick. Clam Chowder served in a hot mug = a new fall dinner staple. Will only accept soup in a mug from now on. And, they do have heaters!

3. Depot Nuevo - Wilmette

I have eaten here no fewer than 3,456 times in my life and every single time I feel like I’m on vacation because the vibes, the food, and the booze are immaculate. Located in an old train station turned restaurant, Depot Nuevo is warm and inviting no matter if you’re inside (pre pandemic) or on their gigantic patio that allows for spaced out and comfy seating. They’ve added heaters for the fall, so don’t worry about being chilly- and if you are, the Pomegranate Margarita will warm you right up. It’s strong, delicious, and comes in a very pleasing traditional margarita glass. I always order the Appetizer Trio as my entree, which has queso fundido (ordered without the chorizo!), guacamole, and ceviche composed of scallops, shrimp, and calamari with vegetables and lime. Usually this comes with tortilla chips as it’s meant to be shared, but I ask for corn tortillas instead and then pile a little of everything in there for the taco of my DREAMS. Do it. Order it. I dare you.

The staff is exceptionally friendly and have taken COVID precautions seriously, so menus are disposable and everyone has gloves on. They will treat you like family, and they are family to us because we go there so often. See you on Friday, Depot!

Other good things on the menu are the Fish Tacos, Shrimp Tacos, BBQ Salmon, Chipotle Mashed Potatoes, Cheese Quesadilla (smothered in their salsa verde of course).

4. The Noodle - Wilmette

Can you tell downtown Wilmette is the place to be? It has truly popped off and the majority of restaurants aren’t serving up your typical “suburbs” food (you know- fried appetizers and burgers and weird salads and overpriced meat dishes) so I am always happy to be out in our little mini city. The Noodle is as classic Italian as you can get, with overflowing ceramic boats of buttery garlic bread, a salad OR soup included with your entree, and no bar- only wine (or beer) if you want a drinky drink. Incredible. I am partial to the house-made spinach linquine with Roasted Garlic and Sun-dried Tomatoes sauce, and the starter salad with house Creamy Garlic Parmesan dressing. Their Tomato Basil soup is also delicious, however I have some suspicion that that soup is the same as the Roasted Garlic and Sun-dried Tomatoes sauce... just served as soup... they refuse to confirm or deny whenever I ask. Either way, delicious. I tried a NEW DISH when we went last week to sit at one of the 6 large tables they have spaced out outside, and let me tell you that the bowtie pasta (not house-made) with Alfredo sauce is THE SHIT. It may be my new go-to when I just want to carbo-load the hecking out of my night. On your way out, get a Pot de Creme to go- it’s the richest, smoothest chocolate dessert on this side of town.

5. Hometown Coffee & Juice - Glencoe

Hometown deserves a round of applause for breathing life back into the stuffy grandmother of the North Shore - Glencoe. Between the gorgeous Writers Theatre and countless boutiques selling blouses and hand-blown glass jewelry, it used to only really serve a certain demographic, however Hometown said “let me give it a try” and changed weekends in Glencoe for good. This coffee shop, smoothie bar, bakery, & cafe hotspot is the perfect afternoon spot to grab a drink, enjoy avocado toast, and sit outside at one of the dozens of tables they’ve lined the corner and two streets with. They’ve moved their registers outside so you don’t even need to go inside to order, and the wait staff will bring you your order right to your table to make it as organized and safe as possible. The tables are spread out, the corner it’s located on is beautiful in the fall, and there are lots of good dogs out and about.

I will say that while Hometown is doing a great job with COVID precautions, the people of Glencoe are a little high & mighty, and seem to think they’re exempt from wearing a mask to wait in line to get their smoothie. It’s irritating that they’re putting the staff at risk and just ignoring state mandates because they feel safe in their little North Shore bubble and because it’s entirely outside, but come on. Be respectful and understand the privilege of these places even being open to serve you, and just wear mask. I hate people. ANYWAY. Love you, Hometown.

6. Coast Sushi - Evanston

Ok, so this gem is not open for dining indoors OR outdoors, however they have their carryout system down and their sushi is so, SO fresh and good. I’ve picked up from here a few times and eat time I fall more in love with the flavors and how consistently tasty it is- and with sushi, it’s always a gamble if it’s going to be really good or kinda fishy and old. The Coast in South Loop was a favorite spot for a while, however it has shut down and I am so happy to be able to get my favorite rolls up in the burbs. My go-to order is a Spicy Tuna Maki, Spicy Scallop Maki, Spicy Miso Soup, a side of Spicy Mayo, and a side of Sushi Rice. This sounds odd, but hear me out- I like to mix the spicy mayo into the sushi rice and eat it just like that. It’s. So. Good. Am I gross? I might be gross.

Anything you get from here is going to rock your socks off, so for your next night in (aka every night lol) treat yourself to some sushi, babbyyy!

I sincerely hope that we can keep dining outside for at least a few more weeks, and I am absolutely ok with wearing Uggs and a full-on coat to be able to. Just a reminder to keep your mask on when talking to wait staff, be polite, be patient, and don’t be an asshole. You don’t NEED to dine out- it’s a treat- and you should treat it as such. Don’t be a Karen, or don’t leave your house. Those are literally the only two options.

I hope you try somewhere new, whether it’s carryout or dining out, and tell me if you have any favorite North Shore spots I missed!

Until next time, Happy Eating!

- Natalie

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thuthu220100 · 3 years

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Meal planning makes grocery shopping and weeknight dinners less hectic, and we could all use a little less stress in our lives. If you’re new to meal planning or just need some new inspiration, our weekly meal plans are a great place to start.

Each week, we’ll be adding the meal plan featured in our Meal Prep & Planning newsletter. Sign up now if you’d like to get these meal plans sent straight to your inbox.

Check out the Expert’s Guide to Meal Planning for tons more plans, recipes and tips that’ll keep you organized.

This Week's Plan: 4-Ingredient Dinners

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Sunday: Special Pork Chops

I work nine hours a day, so I need delicious and simple recipes like this one. My husband thinks I work hard fixing meals, but this dish is good and easy. In summer, I can my own salsa and use some to top these chops. —LaDane Wilson, Alexander City, Alabama

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Monday: Caesar Chicken with Feta

My tomatoey chicken is the perfect answer on those crazy days when supper has to be on the table in 30 minutes, tops (doesn't hurt that it's delicious, too). —Denise Chelpka, Phoenix, Arizona

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Tuesday: Weeknight Ravioli Lasagna

My husband and I love lasagna, but it's time-consuming to build and we always end up with too much. Using frozen ravioli solves everything. —Pamela Nicholson, Festus, Missouri

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Wednesday: In-a-Pinch Chicken & Spinach

I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what's now one of our favorite chicken and spinach recipes. —Sandra Ellis, Stockbridge, Georgia

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Thursday: Garlic Toast Pizzas

Between working full-time, going to school and raising three children, finding time-saving recipes that my family likes is one of my biggest challenges. These quick pizzas pack a huge amount of flavor. —Amy Grim, Chillicothe, Ohio

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Friday: Oven-Roasted Salmon

When I’m starving after work, I want a fast meal with no-fail technique. Roasted salmon is super tender and has a delicate sweetness. It’s also an easy wowza for company. —Jeanne Ambrose, Milwaukee, Wisconsin

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Saturday: Sesame Cilantro Shrimp

On days when I don't feel like spending much time in the kitchen, I reach for shrimp. I can have a hot meal in the table in 10 minutes. —Tami Penunuri, League City, Texas

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Find more weekly meal plans here.

Stressful weeks need easy dinners, like these. This week, we’re focusing on 4-ingredient dinners that come together in a snap. Because when life is hectic, dinner shouldn’t be.

Last Week's Plan: Canned Goods

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Sunday: Effortless Black Bean Chili

My mom found the inspiration for this chili in a slow-cooker cookbook. After a few updates, all of us love it (even those of us who steer clear of beans). We think it's even better served over rice. —Amelia Gormley, Ephrata, Pennsylvania

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Monday: Family-Favorite Cheeseburger Pasta

I created this cheeseburger pasta recipe to satisfy a craving. What a delicious, healthy classic! —Raquel Haggard, Edmond, Oklahoma

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Tuesday: Greek Brown and Wild Rice Bowls

This fresh rice dish tastes like the Mediterranean in a bowl! It's short on ingredients, but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. —Darla Andrews, Schertz, Texas

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Wednesday: Spinach Salad with Tortellini & Roasted Onions

Spinach and tortellini go so well together, and this salad makes an easy meal with leftover cooked chicken. What really makes it special is the roasted onion that adds oomph to bottled salad dressing. —Robin Haas, Hyde Park, Massachusetts

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Thursday: Contest-Winning Hearty Hamburger Soup

At family get-togethers, our children always request this spirit-warming ground beef soup along with a fresh loaf of homemade bread and tall glasses of milk. This hamburger soup has robust flavor, plenty of fresh-tasting vegetables and is easy to make. —Barbara Brown, Janesville, Wisconsin

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Friday: Creamy Tuna-Noodle Casserole

When you need supper fast, this tuna noodle casserole makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. —Edie DeSpain, Logan, Utah

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Saturday: Classic Chicken Potpie

Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too! —Ada May Smith, Citrus Springs, Florida.

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Find more weekly meal plans here.

Canned goods are a great starting point for countless meals, including these. Each of this week’s dinners relies on canned foods—beans, tomatoes, tuna and more—to make your meal prep stress free.

Want to make your own plan? Check out our meal plan template.

April Weekly Meal Plans

A warm up is on the way! Celebrate spring this month with recipes featuring Mediterranean flavors, roast chicken and more. April is also a great month to get thrifty and experiment with making meals out of pantry staples or minimal ingredients. (After all, we’ve been saving up for spring break!)

A 7-Day Meal Plan Using Easter Leftovers

A 7-Day Meal Plan with 4-Ingredient Dinners

A 7-Day Meal Plan Using Taco Meat

A 7-Day Meal Plan With Roast Chicken

A 7-Day Mediterranean Dinners Meal Plan

March Weekly Meal Plans

Spring is on the horizon. As you start spending more time outdoors (goodbye, snow), make dinner quick with recipes that require just 15 minutes of prep. Making a big batch of meat and grains on Sunday also helps speed up weeknight dinners. And don’t forget about St. Patrick’s Day. We have ideas for the entire week—corned beef, reubens and other Irish-inspired meals.

A 7-Day Meal Plan Using Rice

A 7-Day Meal Plan For St. Patrick's Day Week

A 7-Day 15-Minute Prep Meal Plan

A 7-Day Meal Plan Using Slow Cooker Pot Roast

February Weekly Meal Plans

February may seem dull and dreary, but it does have some holidays and events. If you’re celebrating Valentine’s Day with your special someone or observing Lent, we’ve got a meal plan for you. And if you’re in the mood to use your favorite small kitchen appliances—like the Instant Pot and slow cooker—to cook up some comfort food, you’ll find lots of ideas this month.

A 7-Day Meal Plan Using Your Instant Pot

A 7-Day Meal Plan for Valentine's Day Week

A 7-Day Meal Plan During Lent

A 7-Day Meal Plan Using Slow Cooker Chicken

January Weekly Meal Plans

January is all about starting fresh—and that applies to your meal plans, too! We’re enjoying lots of lightened-up meals, as well as classic comfort foods to keep us warm on cold nights. January is also a great month to experiment in the kitchen, whether that means trying a new global recipe or finally putting your Dutch oven to work. Stay warm out there!

A 7-Day Meal Plan of Healthy Meals

A 7-Day Meal Plan of Winter Dinners

A 7-Day Indian Dinners Meal Plan

A 7-Day Meal Plan of One-Pot Meals

A 7-Day Meal Plan of Kid-Friendly Dinners

December Weekly Meal Plans

If you ask us, December is the best month of the year. And whether you’re craving something healthy in between bites of Christmas cookies or you need ideas for using up leftovers, these meal plans have you covered. Plus, they’re all easy! (We know you’ve got your hands full with holiday prep).

A 7-Day Meal Plan of Freezer Meals

A 7-Day Meal Plan of Fresh Salads

A 7-Day Meal Plan Between Christmas and New Year's

A 7-Day Meal Plan Using Leftover Ham

November Weekly Meal Plans

We look forward to November all year long. And while Thanksgiving Day is a major food holiday, the rest of the month doesn’t have to be quite as laborious. That’s why we love these oh-so-simple meal plans for sheet pan suppers, 5-minute meals and more. There’s nothing wrong with taking it easy!

A 7-Day Meal Plan of Sheet Pan Suppers

A 7-Day Meal Plan with Prep-Ahead Soups

A 7-Day Meal Plan with 5-Minute Meals

A 7-Day Meal Plan Using Leftovers

October Weekly Meal Plans

Fall is in full swing, and we are loving seasonal ingredients. This month, incorporate pumpkin, squash, Brussels sprouts and more autumnal produce into your meals. This is also a great month to dig into cozy casseroles and hearty German eats (Hello, Oktoberfest!).

A 7-Day Meal Plan Featuring Fall Flavors

A 7-Day Meal Plan Using a Rotisserie Chicken

A 7-Day German Meal Plan

A 7-Day Meal Plan with Fall Casseroles

10 Recipes with 10 Ingredients

September Weekly Meal Plans

September brings a lot of change—cooler weather, back to school and shorter days. Make the most of it with prep-ahead meals, global eats and plans that incorporate your favorite kitchen appliances.

A 7-Day Meal Plan of September Dinners

A 7-Day Meal Plan Using Appliances

A 7-Day Greek Meal Plan

A 7-Day Meal Plan with Prep-Ahead Casseroles

August Weekly Meal Plans

The dog days of summer are here. Cool off with summer meal plans built around grilled meats, family favorites and simple ingredients. This is a great month to take advantage of peak seasonal produce, too. (We’re serving sliced watermelon with almost every meal!)

A 7-Day Meal Plan for the Summer

A 7-Day Plan Using Marinated Chicken

A 7-Day Asian Meal Plan

A 7-Day School Night Dinner Plan

A 7-Day Italian Meal Plan

July Weekly Meal Plans

Lazy summer days are coming right up. Enjoy easy, no-cook meals, 30-minute plans and more. Plus, since we know your garden is bursting, find creative ways to utilize fresh basil or mushrooms. Our goal is to help you cook less so you can enjoy more time outdoors.

A 7-Day Meal Plan of No-Cook Dinners

A 7-Day 30-Minute Summer Meal Plan

A 7-Day Meal Plan Using Fresh Basil

A 7-Day Meal Plan with Mushrooms

June Weekly Meal Plans

Longer, warmer days have us wanting to eat a little lighter. This month we’re enjoying simple meals and meat-free entrees. At the store (or farmers market!), keep an eye out for tons of fresh summer fruits and leafy greens.

A 7-Day Meal Plan Repeating Favorite Dinners

A 7-Day Meal Plan That Keeps It Simple

A 7-Day Vegetarian Dinners Meal Plan

A 7-Day Meal Plan Using Hard-Boiled Eggs

May Weekly Meal Plans

See ya spring—and hello summer! May is a great transition month and the perfect time to start experimenting with fresh flavors in your kitchen. Put seasonal ingredients to work, like tomatoes and grilled chicken, and enjoy time well spent on the patio.

A 7-Day Meal Plan Using Spaghetti Sauce

A 7-Day Meal Plan with Grilled Chicken

A 7-Day Meal Plan with Theme Nights

A 7-Day Meal Plan Using Summer Produce

How do I make my weekly meal plan?

In the mood to make your own meal plan? We suggest starting with a few core ingredients that you can use throughout the week. Roast chicken, for example, can work as a Sunday night dinner, a Monday night taco filling and a Tuesday soup starter. We also recommend picking simple, family-friendly meals. After all, meal planning is supposed to make your life easier—don’t feel pressured to whip up a 27-step gourmet meal after a busy day.

Editor’s tip: If you’re on a budget, use grocery store sale flyers to guide your ingredient selection.

What meals can I cook for a week?

Most meal plans focus on dinner, but you can also meal plan for breakfast and lunch—or all three! To save time, we recommend repeating meals for breakfast and lunch. Overnight oats are a great meal prep option to enjoy all week. And a big batch of grains, roasted veggies and grilled chicken prepared on Sunday can feed you for lunch the entire week.

If you’re looking for meal plans that fit a particular lifestyle, check out our low-carb meal plan, vegetarian meal plan and vegan meal plan. We also have tips for creating a healthy meal plan, too.

Next up: How to Stock Your Pantry According to Our Kitchen Expert

The post Your Weekly Meal Planner appeared first on Taste of Home.

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edgewaterfarmcsa · 4 years

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CSA WEEK 16

- P I C K L I S T -

Leeks - Lunch Box Peppers - Plum Tomatoes - Cherry Tomatoes - Chives -

Beets - Red Kale - Potatoes - Broccoli

Our beloved farmstand closes for the season on October 11th. This means you have exactly 11 days to bask in the light of phenomenal heirloom tomatoes, Fall Raspberries, winter squash, warm baked goods, Allie Boeri* and the rest of the badass farmstand crew. If you can not stand the thought of the farmstand closing, here are some ways to extend your eating season with us.

CSA FALL SHARES STILL AVAILABLE (sign on through the website or in-person at the farmstand)

Place an order at the farmstand for bulk crops.

Think: Plum Tomatoes, Herbs, Beets, Onions Potatoes, Carrots, raspberries, winter squash, etc… for Winter storage. To do so call the number: 603-298-5764

From the Fields to our Freezer to your freezer! The good folks in the kitchen have been pumping out soups, sauces, pestos, pizza dough, berries, etc for the purchasing and the eating. Check out the selection and load up with all the frozen meals to minimize cooking while still eating good grown food.

VOTE. JK on this extending the 2020 EDGEWATER SEASON with us. I just assume that if you’ve made it this far in the newsletter, I have your attention. Vote for the planet, Vote for democracy, Vote for Racial Justice. Your vote is your voice so eat your beets, eat your kale, drink water, stay focused, tell your friends, make sure you have a plan, and do the damn thing. Ok, stepping down from my Bushel Box. FOR MORE INFO:

*ALLIE BOERI: an actual real life superhero keeping us all grounded and light. She manages the farmstand, teaches us about plants during greenhouse season, shares in the FALL CSA love fest, interpersonal communicator extraordinaire and the occasional teller of questionably inappropriate jokes. We love Allie.

HOT TIPS:

from The First Mess // SERVES: 4-6

NOTES: I would make this a meal by serving it in a grain bowl-style setup with some cooked farro, white beans, and a big handful of chopped/baby greens per person.-I used (potatoes) and beets, but any mixture of root vegetables you like is good. You’ll need 1 ½ pounds.-If you don’t have za’atar spice blend, that’s fine! Just use salt and pepper. The sauce is super flavorful. ROOTS:

1 lb potatoes, chopped into 2-inch pieces

½ lb beets, (3 medium/4 small) peeled and chopped into 1-inch wedges

1 tablespoon olive oil1

½ teaspoons za’atar spice

sea salt and ground black pepper, to taste

YOGURT SAUCE:

1 cup mixed herbs, packed (I used parsley, dill & basil, chives), plus extra for garnish

1 small jalapeño pepper (do you have some leftover jalapenos from previous CSA week? If not any hot pepper will work) seeded and chopped (I left some of the seeds because I like the heat)

1 garlic clove, peeled

2 tablespoons shelled and salted pistachios, plus extra for garnish

2 tablespoons olive oil1 tablespoon lemon juice

sea salt and ground black pepper, to taste

1 cup thick yogurt

Preheat the oven to 375 degrees F. Line a 9x13x2 baking dish with parchment paper.Place the chopped potatoes and beets in the baking dish and toss them with the olive oil, za’atar, salt and pepper. Once the vegetables are evenly coated, spread them out into a single layer and slide the dish into the oven. Roast the vegetables for 1 hour, taking them out at the halfway point to stir them up and flip them over.Make the herbed jalapeño yogurt sauce: In a food processor, combine the herbs, jalapeño, garlic, pistachios, olive oil, lemon juice, salt, and pepper. Pulse the machine a few times until everything is finely chopped, scraping down the sides of the bowl with a spatula if necessary. Add the non-dairy yogurt to the food processor and pulse until the sauce is fully combined and uniformly light green. Check the sauce for seasoning and adjust if necessary.

To serve: Spread the herbed jalapeño yogurt sauce out on the base of your serving plate. Pile the roasted root vegetables on top of the yogurt sauce. Garnish the grounding roasted roots and herbed jalapeño yogurt sauce with extra chopped herbs and pistachios. Serve warm or at room temperature.

From The First Mess (thefirstmess.com) SERVES: 4

NOTES: You could use chard or actual beet greens for the salad as well. If you only have access to bigger beets, just cut them into quarters or sixths pre-roasting. Some crunchy, toasted hazelnuts would be a nice garnish here too. BEETS:

5 beets: chopped, scrubbed and trimmed

1/2 cup balsamic vinegar

3 tbsp demerara sugar

2 tbsp grape seed oil

salt and pepper

KALE & SALAD:

1/2 cup quinoa, rinsed

1 bunch of curly kale, stems removed and leaves torn into bite-size pieces

2 tbsp grape seed oil

1 clove of garlic, peeled and finely sliced

1 tsp smoked paprika

salt and pepper

handful of pecorino shavings (parm or grana padano would be great too)

Preheat the oven to 400 degrees F.

Place the beets in a 2 inch deep ceramic or glass dish. Pour the balsamic vinegar and grape seed oil in. SPrinkle the muscovado sugar, salt and pepper around the beets. Cover dish with foil and roast for 30 minutes. Remove the foil, stir the beets up a bit and continue to roast, uncovered, for 20 more minutes. They should be quite tender. Remove from the oven and allow dish to cool.

In a small saucepan, place the rinsed quinoa and 1 cup of water. Add a pinch of salt. Place pot over medium heat and bring to a boil. Simmer for 15 minutes or until quinoa is mostly cooked and the little tails start to pop out. Remove from the heat and set aside.

In a large soup pot, heat the 2 tbsp of grape-seed oil over medium heat. Add the sliced garlic and smoked paprika. Stir around until fragrant, about 30 seconds. Add the quinoa, a splash of water and half of the kale. Stir around until kale begins to wilt a bit. Add the remaining kale, season with salt and pepper and keep stirring. The kale should all be slightly wilted, but still firm. Take off the heat and transfer kale and quinoa mixture to your serving bowl.

Arrange roasted beets on top of the greens and quinoa. Drizzle salad with the balsamic cooking liquid in the pan (there should be about 1/4 cup of it left). Scatter the pecorino shavings on top and serve.

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easyfoodnetwork · 4 years

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Eater Staffers on the Kitchen Tools They Can’t Live Without

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These pots and pans, appliances, and utensils have made cooking in quarantine a little bit easier

As the weeks of social distancing and recommendations to stay home as much as possible stretch on, cooking has taken on both more urgency and more burden. Luckily, there are products that, whether by intention or not, can ease the load, making spending so much time cooking so much easier.

Below, a roundup of the tools and products that have made Eater editors’ kitchen lives better. And if you’re looking for more on what to cook with said tools, check out our guide for folks who literally never cook as well as our pantry-cooking guide.

Pots and Pans

Whirlpool nonstick griddle

“Maybe the best part of a recent move has been playing with the nonstick griddle that straddles two burners atop my new stove. I’ve used it to char tomatoes, peppers, and garlic cloves for salsa, revive leftover steak, toast slices of sourdough, and inflate Indian chapati to accompany this cilantro chutney chicken recipe. A quick wipe down keeps it clean, so that accounts for one less dish to wash while the sink piles up.” — Gabriel Hiatt, Eater DC editor

Cook N Home nonstick wok

“I never knew that I could fall in love with my wok, but here I am. This wok brings me so much joy when I’m cooking. It’s sturdy so it can hold a lot of stuff; it’s big enough to cook a family-sized portion. The pan’s marbling coat makes sure that nothing gets stuck on the bottom, from braising short ribs to frying eggs. I use this pan for everything from stews to fried rice; it’s incredibly versatile! I know it’s overwhelming to look through different wok options, but for home cooks who want to cook many different dishes without having to clean up any residuals, this is the one. The price is also extremely affordable, so what’s not to love?” — James Park, social media manager

Great Jones sheet pan

“This is the first ‘fancy’ sheet pan I’ve ever had, generally preferring basics from restaurant supply stores or else the cheapest available from retailers like Williams-Sonoma. Intrigued by the company’s promise that it doesn’t warp, I ordered one last year and have not been disappointed. Since shelter-in-place started, though, I’ve found myself reaching for it over my other sheet pans, and I’m 99 percent sure it’s because the vibrant color stands out among my pans and makes cooking feel that much more lively. I’ve used it to make cookies, nachos, and all sorts of roasted vegetables, but also as a Bananagrams board and a photo backdrop.” — Hillary Dixler Canavan, restaurant editor

Appliances

Panasonic toaster oven

“I grew up in a toaster oven family — even now, everyone in my immediate family has the same one — but even I, a super fan, did not fully appreciate the appliance until I moved in late March, just as the COVID-19 outbreak hit NYC, and found myself living in an apartment with no gas for about a week and a half. As a result, I spent a lot of time with my toaster oven, sometimes cooking three square meals a day in it. It’s fast and versatile, good for so many things: roasting vegetables, baking brownies and small cakes, and, of course, just toasting bread or bagels or nuts and spices.” — Sonia Chopra, director of editorial growth

Ninja Express Chop

“I never really thought I needed a food processor — big or small, really — until I got the Ninja Express Chop. I had somehow managed to avoid all recipes that required one, since it seemed so bulky to move and a pain to clean. Once I got the Ninja Express Chop, all that changed. It’s small and easy to fit in the cabinet; and it easily comes apart into four simple pieces, all of which fit in my sink or dishwasher, so I don’t mind cleaning it, even when it’s coated with oil from herby salad dressings or flecks of basil from my homemade pesto — all things I never would have made until I got it.” — Ellie Krupnick, managing editor

OXO tea kettle

“Weirdly enough, I have been relying heavily on a tea kettle. I’ve been using it every single day at various times to boil water. I start with it in the morning to make oatmeal for breakfast and continue throughout the day to make tea and repurpose hot tea for iced to switch it up. I am trying to stay as hydrated as possible while I am home.” — Stephen Pelletteri, executive producer

Anova sous vide machine

“We’ve been using the Anova to cook large portions of pork shoulder that we then eat for days and days in tacos, ramen, and more. It’s a multi-day process including a 24-hour sous vide, 24 hours in the fridge, and then oven-roasting before pulling — lots of time, but mostly hands-off. (Try J. Kenji López-Alt’s recipe to start, and then experiment with your own variations. We’ve enjoyed adding a molasses glaze before it goes in the oven.) Hint: Reserve the cooked pork juices after the sous vide process to use with ramen — boil with the water in a one-to-one ratio for the best fancied up packaged ramen you’ve had.” — Rachel Leah Blumenthal, Eater Boston editor

Hamilton Beach panini press

“My cheap-ass panini maker is so much more than a device on which to make grilled cheese, even though that’s its most common use. It’s also a lovely way to make toast (that’s a grilled cheese sans cheese) or just warm up bread enough to apply butter. Going further off-label, I’ve been using it to cook up frozen hash brown patties (they’re done in a flash with a nice crispy crust, way better than the 20 minutes in the oven version) and grill baby asparagus (while full-sized asparagus is too girthy to cook completely, the babies do just fine). Is this why people bought George Foreman grills back in the day?” — Eve Batey, Eater San Francisco senior editor

Utensils

Sur La Table fish spatula

“I’m an evangelist for this tool even under normal circumstances, and have gifted it more times than I can count. One of its purposes is obvious from its name: it’s great for flipping fish without having it break apart or damaging the skin. But I find myself using it daily, whether it’s to remove my meatloaf from its loaf pan or lift up a focaccia to see if it’s browning underneath.” — Missy Frederick, cities director

McoMce plastic bench scraper

I’ve gotten really, really tired of cleaning my kitchen during shelter-in-place, but this plastic bench scraper is a life-saver. It’s good for pushing dough out of bowls or scraping stubborn bits out of pots and pans, but I mostly use it to clean my kitchen sink. It makes quick work of collecting food scraps without having to pile them all into my hand (yuck). Once I’m done cleaning, I rinse it with a bit of soap, so that it’s ready to cut cinnamon rolls, collect herbs on my cutting board, and clean the sink — again.” — Elazar Sontag, staff writer

Storage

Comfy Package plastic kitchen containers

“During this time where I’ve been cooking a lot and ordering a lot of food, plastic food storage containers have been my saviors. It’s a habit I picked up from my dad, who works at a New York City market. The multiple sizes, from the slim eight-ounce cups to the large 32-ounce containers, makes it easy to store anything, from leftover cream cheese to portioned-out frozen lentil soup. The sizes also make it easier to downsize leftovers in the fridge, thus clearing up space for more food.” — Nadia Chaudhury, Eater Austin editor

Ball glass jars

“Last summer we had a crazy infestation of pantry moths, so on the advice of our exterminator I started saving all of my glass jars to store flours and cereals and other moth-attracting ingredients in. Now that my pantry is more valuable than ever, I’m using these jars to keep all of my bulk staples like beans, grains, and pastas organized and easily visible. I use old peanut butter jars for the most part (my kids go through a jar a week), but I’d actually advise going a little bigger if you’re buying them new, with some wide-mouth half-gallon Ball jars or invest in some fancy straight-sided ones like these wood-topped ones from Target.” — Lesley Suter, travel editor

Other Stuff

Final Touch rocks glass with ice ball

“I wanted to up my Manhattan game during the coronavirus pandemic, and the only new tool I bought was this rocks glass that includes a silicone mold to make a round ice cube. The rocks glass has a glass cylinder at the bottom so the round ice cube will roll around the bottom of the glass. It feels sophisticated to drink out of this glass, almost like I’m at a restaurant instead of at home.” — Susan Stapleton, Eater Vegas editor

Aerogarden countertop garden

“Two words: Breakfast salad. Yep, That’s been a thing in my life anytime I have my AeroGarden up and running and this quarantine called for it. Fresh herbs and lettuce in just a few weeks. I even threw some wild flowers in this time for some much needed cheer. Take that shallots-in-a-jar.” — Maureen Giannone Fitzgerald, production executive

from Eater - All https://ift.tt/2zxaSRX https://ift.tt/3euFvpS

Shutterstock

These pots and pans, appliances, and utensils have made cooking in quarantine a little bit easier

Pots and Pans

Whirlpool nonstick griddle

Cook N Home nonstick wok

Great Jones sheet pan

Appliances

Panasonic toaster oven

Ninja Express Chop

OXO tea kettle

Anova sous vide machine

Hamilton Beach panini press

Utensils

Sur La Table fish spatula

McoMce plastic bench scraper

Storage

Comfy Package plastic kitchen containers

Ball glass jars

Other Stuff

Final Touch rocks glass with ice ball

Aerogarden countertop garden

from Eater - All https://ift.tt/2zxaSRX via Blogger https://ift.tt/2Ajcw9F

#Blogger #cooking #Eater #food #recipes

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olgagarmash · 3 years

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17 Easy Chicken Breast Recipes for Dinner

Chicken dinners are winners just about every night of the week. That’s because chicken breast has become a weight loss champion—it is high in protein yet low in saturated fat. Plus, it’s so versatile that it fits into any cuisine, from Italian to Mexican to classic American. To inspire you with chicken breast dinner ideas for your Flex meals, we’ve gathered our most popular, weight loss-friendly chicken recipes. Some of them are sure to become favorites at your table!

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel, 1 Extra and 1 Vegetable

Here’s the perfect dish for those days when you need a meal that’s simple to make, easy to clean up and certain to please the whole family. Everybody’s appetite will be satisfied with protein-rich chicken breast seasoned with garlic and fresh lemon, savory rice and tender zucchini (or your gang’s favorite veggie). And there’s only one skillet to wash when you’re done.

On Nutrisystem, Count As: 1 PowerFuels and 1 Extra

Put everything you love about pizza—zesty marinara sauce, melty cheese and spicy pepperoni—between tender pieces of chicken breast and you’ve got a healthy meal that’s loaded with flavor. The recipe makes four servings so you can share it with others or freeze extra portions for quick meals on busy days. Feel free to garnish with some fresh basil for more fresh flavor!

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 1 Vegetable (add 1 Extra if using cream cheese)

This chili isn’t just healthier than standard calorie-laden recipes, it’s tastier. The pumpkin adds a naturally sweet note to balance the pungent flavor of the fire-roasted green chilis and jalapenos. With a slow cooker, the ingredients have hours to blend while you are taking care of your to-do list. You even have the option to add some low-fat cream cheese for extra creaminess!

On Nutrisystem, Count As: 2 PowerFuels, 1 Vegetable and 1 Extra

Chicken breast recipes are just about the perfect host for so many of your favorite flavors. In this dish, you can savor the comforting tastes of classic French onion soup—including zesty onions and creamy cheese—while also powering you up with essential protein.

On Nutrisystem, Count As: 1 PowerFuel, 1 SmartCarb and 1 Vegetable

Casserole recipes are a convenient way make chicken breast and whole grains like quinoa in a single meal and infuse them with your favorite flavors. We made this one Italian style, with tangy tomatoes, zingy garlic and melted Mozzarella cheese. We also add savory herbs, such as oregano and basil.

On Nutrisystem, Count As: 2 PowerFuels and 1 Extra

The air fryer gives these seasoned nuggets a crispy coating without loading them down with greasy oil, while the chicken inside stays tender and moist. The whole family will clamor for more, so it’s a good thing you can have a batch ready in about 10 minutes.

On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels and 2 Extras

Breaded chicken on a bed of pasta and topped with creamy garlic and lemon sauce can be a part of your weight loss plan when you make it our way. This version is lip-smacking good and it’s sure to keep you feeling full for hours.

On Nutrisystem, Count As: 2 PowerFuels, 1 Extra and 1 Vegetable

All of your taste buds will light up when you bite into the flavorful filling of spicy buffalo chicken, creamy blue cheese and crunchy veggies in these irresistible lettuce wraps. With the Instant Pot, you can them whip up for a quick lunch or dinner on a busy night. The Instant Pot makes healthy chicken breast recipes a breeze!

On Nutrisystem, Count As: 1 PowerFuel, 1 Vegetable and 2 Extras

You can keep it simple but satisfying with this easy dish, made with chicken breast and a mix of vegetables, all glazed with sweet and tangy teriyaki sauce. Each serving cooks in its own foil packet, so you can vary the veggie choices to match the preferences of everyone at the table.

On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels and ½ Vegetable

With this recipe, you can enjoy the comforts of digging into a warm, fragrant chicken pot pie and stay on track with your weight loss goal. It has everything you want—bites of white-meat chicken breast, tender veggies, creamy sauce and a crusty biscuit topping—but comes with just 267 calories per serving.

On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels and 1 Vegetable

A favorite for many families, Chicken A La King recipes feature sweet peppers and hearty mushrooms along with chunks of chicken breast on top of a bed of pasta. With this recipe, you make six belly-filling servings, so there’s plenty to share or to save for another day.

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 2 Extras

This recipe is your solution when you’re craving a burrito—it has all of the best parts and none of the excess calories. Start with seasoned and grilled chicken breast, add fresh avocado, salsa, lettuce and cilantro. Serve it over cooked brown rice. Watching your carbs? Swap the brown rice with riced cauliflower!

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel, 1 Vegetable and 1 Extra

Dishes like this zesty Chicken Creole are proof that healthy eating is never boring. It’s spiced with onions, garlic, cayenne peppers and more that amp up the flavors of the tangy tomato sauce and the plump bites of chicken.

On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels, 1 Vegetable

The outside of this dish is tender chicken breast, while the inside is a savory mix of spinach, melted cheese, crispy breadcrumbs and nutty quinoa. This fancy-looking feast is surprisingly easy to make yourself, even if you’re not a whiz in the kitchen.

On Nutrisystem, Count As: 2 PowerFuels, 1 Vegetable, 2 Extras

This version of the Italian classic has everything you expect—tender chicken breast with a crispy coating topped with rich marinara sauce, creamy mozzarella and grated Parmesan cheese. But instead of filling up your kitchen sink with pots and pans, you make it in your oven on one single pan with a side of juicy green beans.

On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels, 1 Vegetable and 1 Extra

When you want something different than your usual chicken dishes, try our “Hasselback” chicken. It’s a plump chicken breast sliced open and filled with red potatoes, colorful sweet peppers and zesty red onion. It’s flavored with the zing of Cajun seasoning, treating you to different tastes and textures in every bite.

On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels, 1 Vegetable and 3 Extras

Fajitas can turn any meal into a fiesta, and you are sure to celebrate when you sit down to this flavor-packed meal of seasoned chicken breast, shredded cheese, black olives, colorful bell peppers and onions, spiced Southwestern style with chili powder and lime juice. Add hot sauce to taste and let the party begin!

Hungry for more chicken dinners? Check out the Nutrisystem menu for convenient home delivery! Get started with a weight loss plan today >

source https://wealthch.com/17-easy-chicken-breast-recipes-for-dinner/

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instantdeerlover · 4 years

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Eater Staffers on the Kitchen Tools They Can’t Live Without added to Google Docs

Eater Staffers on the Kitchen Tools They Can’t Live Without

Shutterstock

These pots and pans, appliances, and utensils have made cooking in quarantine a little bit easier

Pots and Pans Whirlpool nonstick griddle

Cook N Home nonstick wok

Great Jones sheet pan

Appliances Panasonic toaster oven

Ninja Express Chop

OXO tea kettle

Anova sous vide machine

Hamilton Beach panini press

Utensils Sur La Table fish spatula

McoMce plastic bench scraper

Storage Comfy Package plastic kitchen containers

Ball glass jars

Other Stuff Final Touch rocks glass with ice ball

Aerogarden countertop garden

via Eater - All https://www.eater.com/21216824/best-kitchen-equipment-tools-for-easy-cooking-at-home

Created May 29, 2020 at 10:26PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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myweightlosstodaycom · 4 years

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Plate with a keto diet food. Fried egg, bacon, avocado, arugula and strawberries. Keto breakfast.

Review

Praise for Vegetarian Suppers from Deborah Madison’s Kitchen

“Deborah Madison, a wizard with fresh produce, offers one appealing recipe after another in Vegetarian Suppers from Deborah Madison’s Kitchen.” — New York Times “Celebrated vegetarian chef Madison’s latest warmly-written gem offers everything from quickie suppers to subtle, sophisticated dinner party dishes while encouraging local, seasonal eating and unfussy kitchen artisanship . . . a wonderful addition to any vegetarian or ‘vegophile’ kitchen.” — Publishers Weekly “Madison’s latest book is loaded with accessible, inspired, casual recipes for vegetarian supppers.” — EatingWell “Deborah Madison has done for vegetarian meals what the television show Extreme Makeover has done for the dowdy: transform them into something sexy and appealing. She’s done it with a combination of relaxed charm, a warmly reassuring writing style, and reliable recipes.” — Washington Post

About the Author

DEBORAH MADISON is the award-winning author of 13 cookbooks and is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Greens and Chez Panisse restaurants. Her previous titles include The Greens Cookbook, The Savory Way, Local Flavors, and most recently, Vegetable Literacy. She received the M.F.K. Fisher Mid-Career Award from Les Dames d’Escoffier in 1994.

Eggs over smoky potatoes

serves 2 to 4

Start the potatoes, then finish the dish by cracking the eggs over them and finishing them in the oven or on top of the stove.

That smoky Spanish pimentón does wonders for foods that might otherwise be cooked with sausage, such as these eggs and potatoes, inspired by a recipe in Marie Simmons’s book The Good Egg. While you can finish the eggs on the stove, I think it makes an especially handsome presentation if you transfer the potatoes to a shallow-sided earthernware gratin dish, bake the eggs in the oven, and bring the whole, gorgeous dish to the table. This recipe is as easy to make for one as it is for a crowd.

A bit intense for an early-morning breakfast perhaps, these lusty eggs are great for supper at any time of year. In summer I’d serve them with sautéed peppers and in winter with a lively salad of cauliflower, green olives, and green peppers, ending with a cooling orange compote for dessert. For wine, stay with the Spanish influence and choose a Ribera del Duero for a red, or an Albariño for a white.

Start the potatoes, then finish the dish by cracking the eggs over them and finishing them in the oven or on top of the stove.

approximately 2 pounds potatoes, any variety, peeled and cut into 1⁄2-inch dice 2 tablespoons olive oil sea salt 1⁄2 to 1 teaspoon Spanish smoked paprika (pimentón), to taste 1 garlic clove, minced 4 scallions, including a few inches of the greens, thinly sliced 4 or more eggs minced parsley to finish 1. If you’re using russet or baking potatoes, put them in cold water as you work to draw out some of the starch. Drain them and blot them dry before cooking.

2. Heat the oil in a large, well-seasoned cast-iron or nonstick skillet. Add the poatoes to the pan and cook over medium heat, turning them every so often so they brown on all sides. When they’re tender, after 15 minutes or so, season them with salt, toss them with the smoked paprika, garlic, and scallions, and cook for 1 minute more.

3. Break the eggs over the potatoes. You can add more as long as there is room for them. Cover the pan and cook over medium-low heat until the whites are set, about 5 minutes, or longer, if you want the yolk to set as well. Sprinkle with the parsely and serve.

Or preheat the oven to 375°F and transfer the potatoes to a lightly oiled terra-cotta gratin dish. Break the eggs over them, then bake until set and as done as you like, 15 to 20 minutes. Garnish with the parsley and serve in their dish.

Feta and Ricotta Cheese skillet pie

serves 4

There’s no crust, but you can’t argue with this handsome pie, which is rimmed with the black edge of the cast-iron skillet rather than with pastry. It’s excellent for those seeking protein-rich dishes, and it’s so quick to put together you’ll have to wait for your oven to heat up.

Serve this skillet pie in wedges with sides that match the season. In summer, look to roasted peppers plus a few olives; in spring, a shaved fennel salad; in winter, luscious braised black kale. This also makes a good appetizer, served, of course, in smaller portions, or part of a mezze plate (page 162). A lusty Zinfandel from Sonoma would partner well with the cheese.

3⁄4 pound feta cheese, preferably sheep’s milk 1 pound ricotta cheese 4 to 6 eggs 1⁄4 cup flour 3⁄4 cup milk sea salt and freshly ground white pepper 1 tablespoon chopped dill

1. Preheat the oven to 375°F. Mix three-quarters of the feta with the ricotta in a medium bowl, without worrying about getting it perfectly smooth–you’ll want some chunks. Beat the eggs into the cheese, then add the flour and milk. Season with 1⁄2 teaspoon salt, pepper, and dill.

2. Butter a 10-inch cast-iron skillet or an earthenware baking dish. Pour in the batter and crumble the remaining cheese over the top. Bake until golden, 35 to 40 minutes. Cut into wedges and serve with your chosen garnish.

Sautéed Heirloom Tomatoes on garlic-rubbed toast

serves 2

Here’s a tasty little supper for listless eaters on a hot night. For tomatoes I pick what’s in my garden, which is likely to be a mixture of ripe red Sweet 100s, orange Sun Golds, Green Zebras, and a yellow heirloom or two. These briefly cooked tomatoes, caught just at the moment between fresh and stewed, make an excellent addition to countless summer dishes. This recipe is vegan.

You might flesh out this meal by starting with a chilled soup. It could be a yogurt soup with rice and spinach or a tomato soup (stay with tomatoes if they’re good). Add a simple salad and a few nibbles, such as roasted almonds, and end with a glorious fig tart. Chianti Classico and other simple northern Italian reds like Dolcetto from the Piedmont or Valpolicella from Verona are classic with tomatoes. If you prefer a white, try a New World Sauvignon Blanc, especially if you add the capers.

Have your tomatoes marinating an hour ahead of time, or just before, if that’s what works best. Make the toast, heat the tomatoes, put them together, and you’re done.

2 heaping cups sliced, quartered, or diced tomatoes, assorted kinds and colors 1 shallot, finely diced 1 large garlic clove, 1⁄2 minced 3 basil leaves, slivered 1 tablespoon olive oil sea salt and freshly ground pepper 2 large pieces ciabatta, semolina, or other rustic bread a few drops of balsamic vinegar

1. Toss the tomatoes with the shallot, minced garlic, basil, olive oil, and a pinch of salt. Set aside until you’re ready to eat.

2. Grill or toast the bread. Rub it with the other 1⁄2 clove of garlic.

3. Heat a medium skillet. When hot, add the tomatoes. Swirl the pan around to warm them through, add a few drops balsamic vinegar and some pepper, then spoon onto the toast and serve. They should just warm up and release their juices, not fall apart.

• Spread ricotta thickly over the toast, season with salt and pepper, drizzle with oil, and warm it in a toaster oven before adding the tomatoes.

• Sear thin slices of tofu (page 95), deglaze the pan with balsamic vinegar, then put on toast and cover with the tomatoes. • Spoon the tomatoes over ravioli.

• Serve them with the Ricotta Omelet on page 124 or the Zucchini Skillet Cakes on page 82.

From the Hardcover edition.

[amz_corss_sell asin=”076792472X”]

Vegetarian Suppers from Deborah Madison’s Kitchen Paperback – November 6, 2007 Review Praise for Vegetarian Suppers from Deborah Madison’s Kitchen “Deborah Madison, a wizard with fresh produce, offers one appealing recipe after another in Vegetarian Suppers from Deborah Madison’s Kitchen.”

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newscitygroup · 4 years

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Brown Kitchen: Squash does double duty in savory and sweet recipes

Over Thanksgiving and the next few weeks leading into the holiday season, squash will take over as a celebratory ingredient. In fact, I can’t think of any other vegetable that occupies center stage for such a long period.

There is something alluring, almost mysterious, in the appearance of fall squashes. The sheer variety of their shapes and colors makes them the perfect candidate for a Hans Christian Andersen fairy tale, from the large rotund pumpkins with orange or blue skins to the smaller ridged delicata and acorn squashes. Their bright orange-yellow flesh becomes a thematic reflection of the colors of autumnal leaves.

In Bombay (Mumbai), where I grew up, the weather stays warm year-round, so fall as a season does not exist. Regardless, we ate a lot of orange-yellow fleshed squashes, from carefully spiced braises to stews and even a few desserts. They are one of those ingredients that walk the line between savory and sweet recipes with ease. The same is true in the U.S., where we cook squash in sweet and savory incantations in the form of pies and soups.

Not all squashes need their skin removed, but some, like pumpkin, are thick-skinned and need a bit of preparation. When working with a thick-skinned squash, I cut it into large chunks and microwave them for a few seconds or just long enough to soften the outer skin. Once that’s done, you can easily peel away the skin.

Roasting is another way to soften the skin, which carries the added advantage of helping to build a new set of flavor molecules — and toffee-colored brown pigments — by caramelizing the sugars and facilitating the Maillard reaction (which gives browned food its distinctive flavor) between some sugars and amino acids.

Here are three fall-theme squash recipes, two savory and one sweet. I’m a little biased toward delicata squash because the skin is thin enough to be edible, which avoids the need to peel it, and for the curvy little shapes it reveals once it’s cut into slices.

The roasted delicata squash salad is drizzled with a dressing made of chili crisp oil, which adds a layer of heat over the red and white radicchio leaves, thin slices of sweet and tart apples and the star of the dish, the roasted slices of warm squash. A condiment used in Chinese cuisine, chili crisp oil is a bright red, fiery concoction of chiles and garlic.

For a squash main course, the pea and pumpkin korma needs only a side of rice or flatbread to accompany it. My version, which is thickened with ground cashews, differs from a traditional korma, where either meat or vegetables are cooked in a fragrant yogurt-based gravy seasoned with spices.

The butternut squash loaf cake is brightened by the addition of a tiny bit of turmeric, contains chia seeds for texture and is painted with a sweet and sour frosting flavored with aromatic passion fruit, which also happens to be a fall fruit.

Nik Sharma’s first solo cookbook is “Season” (Chronicle Books). Twitter/Instagram: @abrowntable Email: [email protected]

Recipe: Roasted Delicata Squash Salad With Chili Crisp Oil

Serves 4

For the chile lover, this is a hot and fiery salad that will warm you up. I sometimes add chopped bits of hard-boiled eggs to this salad to give it a bit more protein. Chili crisp oil or Chiu Chow Chili Oil can be obtained in the Asian section of most grocery stores. Make sure to stir the bottle of oil well before you measure to help you grab all the spicy bits.

2 delicata squash

1 tablespoon extra-virgin olive oil

Fine sea salt

1 medium red apple

1 teaspoon lemon juice

1 medium radicchio

¼ cup loosely packed Thai basil leaves, torn

2 tablespoons chili crisp oil

2 tablespoons rice vinegar

Instructions: Preheat the oven to 400 degrees Fahrenheit.

Line a baking sheet with foil.

Trim the ends of the squash, cut in half and, using a spoon, scrape out the seeds from the middle and discard. Cut the squash into 1-centimeter-thick half rings and place them on the baking sheet. Drizzle the oil and season the squash with salt on both sides. Spread the squash out in a single layer and bake until the slices turn golden brown, about 30 to 45 minutes. Remove from the oven.

While the squash cooks, core the apple and cut into paper-thin slices. Place the apple slices in a large bowl filled with ice water and the lemon juice to prevent browning.

Core and chop the radicchio into bite-size pieces and place it in a large mixing bowl. Drain the apple slices and add them with the cooked delicata squash and Thai basil leaves. Season with salt.

Prepare the dressing in a small bowl by mixing the chili crisp oil and rice vinegar. Drizzle a few teaspoons of the dressing over the salad ingredients in the large bowl and toss to coat well. Taste and adjust seasoning if necessary. Serve the salad with the remaining dressing on the side.

Recipe: Pea & Pumpkin Korma

Serves 4

My version of korma gets its rich and creamy flavor and texture from ground cashews. Remember to cook the ground cashews over low heat and stir constantly to avoid burning. Feel free to add other vegetables such as potatoes, leeks or mushrooms. Kashmiri red chile powder carries mild heat and can be obtained from Indian grocery stores as well as specialty spice markets.

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 large white onion, chopped

4 ounces raw cashew halves plus 6 cashew halves for garnish

1 teaspoon grated fresh garlic

1 teaspoon grated ginger

¼ cup tomato paste

½ teaspoon garam masala, homemade or store-bought

½ teaspoon ground cardamom

½ teaspoon Kashmiri red chile powder

½ teaspoon ground turmeric

1 pound pumpkin or butternut squash, peeled and cut into ½-inch cubes

4 ounces fresh or frozen peas

Fine sea salt

2 tablespoons cilantro, chopped or torn

1 green chile, such as serrano, minced

Flat bread, such as roti or naan, or plain rice, to serve

Instructions: Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the onion and cashews and saute until the onions turn translucent. Add the garlic and ginger and saute for an additional minute. Remove from heat and transfer the contents to a blender. Add ½ cup water and blend to get a smooth puree.

Heat 1 tablespoon oil in the same saucepan over low heat. Add the onion-cashew mixture, along with the tomato paste, garam masala, cardamom, chile powder and turmeric. Cook over low heat till the paste starts to thicken, for 4 to 5 minutes, stirring constantly with a spatula to prevent burning.

Fold in the squash and peas. If the mixture is too thick, add ¼ cup water. Season with salt. Cook over low heat, until the squash is completely tender, about 20 minutes. Transfer the korma to a serving bowl.

Heat the remaining 1 teaspoon of oil in a small saucepan or skillet over medium heat. Add the 6 remaining cashew halves and saute until they turn golden brown, 2 to 3 minutes. Season with salt. Pour the cashews over the korma. Garnish with the chopped cilantro and chile and serve warm with flat bread or rice.

Recipe: Butternut Squash Cake With Passion Fruit Icing

Makes one 9-inch loaf cake

This cake celebrates the bounty of fall, combining the warm flavors of butternut squash, turmeric and ginger with the highly aromatic, tropical fruity aroma of passion fruit. Chia seeds add a spot of unexpected crunchiness in each bite. You can also use pumpkin puree instead of butternut squash in this cake.

Cake

4 ounces unsalted butter, at room temperature, plus extra for greasing

1½ cups (210 g) all-purpose flour

1 tablespoon ground ginger

1 teaspoon baking powder

½ teaspoon ground turmeric

¼ teaspoon baking soda

¼ teaspoon fine sea salt

1 cup packed brown sugar

3 large eggs, at room temperature

Half of a 15-ounce can butternut squash puree

2 tablespoons chia seeds

Icing

2 tablespoons passion fruit juice (from about 1 large passion fruit)

1 cup confectioner’s sugar, sifted

To make the cake: Preheat the oven to 350 degrees.

Lightly grease a 9-inch loaf pan with butter and line the pan with parchment paper. Grease the paper with butter.

Whisk the flour, ginger, baking powder, turmeric, baking soda and salt in a large bowl.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until the mixture turns light brown and fluffy, for 4 to 5 minutes. Scrape the sides and bottom of the bowl. Beat in one egg at a time on medium speed, scraping the sides and bowl down after each addition. The mixture will be light and fluffy.

Add half of the flour mixture and mix on low speed. Add the butternut squash puree (reserve the remaining squash for another purpose). Add the remaining flour and mix on low speed until there are no visible flecks of flour. Scrape the sides and the bottom of the bowl. Add the chia seeds and mix on medium speed until combined.

Transfer the batter to the prepared cake pan and bake until the cake turns golden brown on top, the sides are firm to the touch yet spongy, and a skewer comes out clean from the center, about 45 minutes. Rotate the pan halfway through baking. Let cool for 5 minutes in the pan. Release the cake by running a knife along the edges of the pan. Remove the parchment. Transfer the cake to a wire rack set over a baking sheet to cool to room temperature.

To make the icing: In a medium bowl, mix the passion fruit juice with the confectioner’s sugar until smooth. Once the cake is cool, pour the icing over the cake.

To serve: Let the cake sit undisturbed for at least 1 hour for the icing to set before serving.

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The post Brown Kitchen: Squash does double duty in savory and sweet recipes appeared first on News City Group.

from News City Group https://newscitygroup.com/brown-kitchen-squash-does-double-duty-in-savory-and-sweet-recipes/981945/

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micebrandy29-blog · 5 years

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30 favorite vegan Trader Joe’s products

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This updated list of my favorite vegan Trader Joe’s products highlights some of the store’s must haves. Items include pantry staples, refrigerated sauces and spreads, enticing frozen items, as well as tasty snacks and treats.

(Want to take this list with you to the store for easy shopping? Scroll to the bottom for a printable list!)

Going to Trader Joe’s is like a treasure hunt. You never know what you may fall in love with at your next visit. New and exciting products appear on store shelves in regular rotation.

But being a TJ’s fan is also a lesson in detachment. As soon as you’ve found a product you love, it may be discontinued.

Products are taken off the shelves because they’re seasonal, not selling well, or for quality control reasons. So when you like something, you’ve got to buy it and enjoy it while you can. Some products stick around for years, others for just weeks.

Today I’m sharing an updated list of 30 favorite vegan Trader Joe’s products. I had to remove some items because they’re no longer sold at Trader Joe’s. And I had to add some of my new favorites since the last posting.

Green jackfruit

Obviously, you can buy young green jackfruit other places. It’s available at Asian grocery stores, in addition to natural food stores. But it’s very handy to buy at Trader Joe’s when I’m doing my regular shopping run.

And for people who are confused about which jackfruit to buy for savory dishes, it’s an easy place to point them.

This green jackfruit packed in brine works well for things like vegan BBQ pulled pork. And there are lots of vegan barbecue sauce options at Trader Joe’s that you can use for it.

Here are my favorite ways to use Trader Joe’s jackfruit:

Alvarado Bakery flax seed bread

For years Alvarado Bakery flax seed bread was our regular sandwich bread. We always had it on hand. So I was delighted when it popped up at my local Trader Joe’s recently.

This grainy bread is made with sprouted organic whole wheat berries, filtered water, wheat gluten, sprouted organic whole flax seeds, oat fiber, cultured wheat starch, organic dates, yeast, organic raisins, sea salt, and sunflower lecithin.

Two slices are 100 calories.

Plus, when there’s an orange cat on the label, you know it’s going to be quality.

Use flax seed bread for:

Amba mango sauce

The surprising thing about this mango sauce is that it isn’t sweet. It’s a silky, savory sauce made with fermented green & ripe mangoes, garlic, salt, turmeric, paprika, and spices.

I’ve been using it as a dipping sauce with vegetable pakora, or on top of toasted pita with falafel.

When I’m making a quick stir-fry or curry, I also like to add a squeeze for some underlying warmth.

Dukkah

Dukkah disappeared from Trader Joe’s shelves for a while, but now it’s back.

To use dukkah, fill one small dish with good olive oil. In the next, pour some of the dukkah.

Then dunk warm, crusty bread first into the oil, and then into the dukkah. The dukkah clings to the oil.

When you bite into it, you get the nutty flavors of almonds & sesame seeds. There are undertones of sausage & licorice because of the fennel, anise, and coriander. Finally, there’s kosher salt, which makes it all the more snackable.

Use it as a topping for hummus or toss it with roasted potatoes.

I used to always make my own dukkah. And if you have Vegan Eats World, I highly recommend her dukkah recipe. It’s incredible and definitely better than the TJ’s version.

But for only $2.99 to have it made and ready to go, it will probably be a while until I make my own again.

Everything but the Bagel seasoning

If you’ve ever had an everything bagel, you know what to expect with this seasoning mix. It’s a combination of sesame seeds, poppy seeds, sea salt flakes, dried garlic, and dried onion.

I use it several mornings a week on my vegan avocado toast, along with a generous sprinkling of nutritional yeast flakes (also on this list.)

You can also add it to non-dairy cream cheese or as a topping on hummus. A lot of people like to add it to their popcorn or an air fryer baked potato.

Garlic chipotle salsa

I usually prefer fresh salsa, but this jarred garlic chipotle salsa has become my newest obsession. It’s the closest thing I’ve found to the salsa doled out at Chevy’s Mexican Restaurants, which is one of my favorites.

This smoky salsa is rich with the flavors of roasted tomatoes, roasted garlic, and chipotle peppers. I would classify this as a fairly mild salsa.

One downside is that it’s a little on the watery side.

Nutritional yeast flakes

Buying a big canister of nutritional yeast flakes can get pricey. However, a bag of nutritional yeast at Trader Joe’s is only $2.99.

And unless you’re making massive amounts of vegan mac & cheese, it will probably last you a while. (And if you are making massive amounts of vegan mac & cheese, invite me over, okay?)

What is nutritional yeast? <— Find out here

Use Trader Joe’s nutritional yeast flakes in:

Organic shredded red & green cabbage with orange carrots

Sure, you could easily shred a head of cabbage yourself. But this shredded cabbage mix is a terrific shortcut.

And since cabbage and carrots are relatively dry vegetables, this mix keeps well in the refrigerator for a while without going bad.

Ways to use shredded cabbage mix:

Steamed lentils

Lentils aren’t hard to make from scratch. And they only take about 30 minutes to cook.

But you know what’s even easier & faster? Opening a package of fully cooked brown lentils that are ready to go.

A lot of lentils are packed into a pouch. It contains five ½ cup servings.

These steamed lentils are a refrigerator staple for me.

Use steamed lentils in:

Zhoug sauce

The first ingredient in Zhoug sauce is cilantro. So if you’re one of those people who think cilantro tastes like soap, stay far away from this one.

Zhoug is a Middle Eastern sauce that reminds me of what would happen if chimichurri and cilantro chutney got together.

Some call it a “Middle Eastern pesto.” However, it’s a lot spicier than your typical basil pesto fare.

In addition to cilantro, this spicy sauce includes canola oil, jalapeño peppers, chile flakes, garlic, cardamom, sea salt, and cumin seeds.

It is great with vegetable samosas as a dipping sauce. I also like to add dollops of it to stir-fries at the end, instead of chopping a bunch of cilantro. It also has a spicy kick that brings some heat.

And when I’m making my favorite easy hummus recipe, adding a dollop or two of Zhoug sauce adds a spicy zing. It is also tasty alongside falafel.

Thai vegetable gyoza

These veggie-packed envelopes of deliciousness have won over everyone I’ve served them to – from grandparents to grandkids.

There’s rarely a time when I don’t have a bag in the freezer ready to go for a quick snack, or to use as a side dish to a stir fry. Of course, they also have a starring role in vegan potsticker soup.

Filled with cabbage, carrots, chives, white radishes, onions, ginger, garlic, and soy sauce, they have a great taste that isn’t too overpowering.

These days I usually fry them in the air fryer (400 degrees for 10 minutes with a spritz of oil, stopping once to shake.) However, they’re also great fried or steamed in a skillet.

I like to serve them with tamari or Chinese hot mustard for dipping.

Vegetable spring rolls

Unlike uninspiring, cabbage-heavy spring rolls, these are stuffed with kale, edamame, tofu, and mushrooms. The wrapper gets delightfully light & flaky in the air fryer.

A simple noodle stir fry or easy fried rice is instantly more exciting once there’s a vegetable spring roll on the side.

I serve them with Chinese hot mustard for dipping.

(By the way, I also buy the bagged baby spinach & tri-color peppers shown above almost every visit!)

Grilled artichoke halves

I may be a little bit obsessed with these grilled artichoke halves.

I’ve been an artichoke lover for decades, but these grilled ones add a certain something that makes them totally craveable. The artichokes take on a smokiness from the grill and have those beautiful, dark grill marks that I adore.

Put them on a vegan cheeseboard, throw them into pesto, use them as a topping on pizza hummus or artichoke crostini, or slice them into an Israeli couscous salad.

Prefer water-packed artichoke hearts? (I usually have both kinds on hand.) Trader Joe’s has those as well, and they are delicious as an appetizer of fried artichoke hearts.

Organic kosher sandwich pickles

It may seem strange to put sliced pickles on the list, but when Trader Joe’s wasn’t in my area, I’d stock up with 5 or 6 jars when I happened to be near one.

They have a good dill flavor, crunch, and work perfectly for those of us who want our sandwich to include a taste of pickle with every bite.

Plus, they’re organic and only $2.99. That’s a really good deal when organic pickles can sometimes cost $5 or more. (It’s just cucumbers, people!)

Put them in a vegan banh mi sandwich, add them to vegan potato salad along with a splash of pickle juice, and use them as a topping on chili dog pizza.

Trader Joe’s hashbrowns

While I often make hashbrowns from scratch on the weekends, sometimes I want the delicious crispy crunch of hashbrowns without having to clean the food processor afterwards.

These hashbrown patties remind me of a certain non-vegan fast food establishment I used to visit as a kid. They are great with a tofu scramble. Don’t forget the seitan bacon & avocado!

Balela

Balela is a really fresh & simple chickpea salad made with chickpeas, black beans, tomatoes, and parsley.

It’s one of those things that would be easy to make at home. (I’d make mine with cilantro instead of parsley!) But on the other hand, sometimes it’s nice when you’re in a rush not to have to make something from scratch.

It’s tasty on its own as a snack or in a bowl with brown rice, avocado, and romaine.

It also goes well on a vegan cheeseboard along with dolmas, pickles, non-dairy cheese, Castelvetrano olives, and grilled artichoke halves.

Marcona almonds

Trader Joe’s is my go-to stop for nuts. I always have a wide variety in my lazy susan – peanuts, raw & roasted cashews, shelled pistachios, salt & pepper pistachios, gochujang almonds…

Two of my favorites are these Marcona almonds in truffle & rosemary. Marcona almonds are the best, because they aren’t as dry as your typical almond. I love their thin crunch.

These are seasoned and go beautifully on a vegan cheeseboard, with salad, or as a snack.

Plus, since they have a very specific flavor, it’s easy to be satisfied with a few. (That sounds like a back-handed compliment, but it’s true!)

Dolmas

Canned dolmas are another thing I would buy in groups of five whenever I went to a Trader Joe’s location out of town. Obviously they keep well in the cupboard. So there’s no worry about them going bad before I can use them.

I know that canned food often doesn’t inspire confidence, but these stuffed grape leaves are really good! They are tightly packed and firm, not mushy like some underwhelming dolmas you buy in cans.

I serve them on a vegan cheeseboard, with kalamata olive hummus, warmed Castelvetrano olives, or as a snack on their own.

Extra firm tofu & baked tofu

Trader Joe’s is my go-to stop for alllllll of the tofu.

First, my main, all-purpose tofu is extra firm in vacuum packaging. I like that it doesn’t require pressing before using.

It is a little drier than the water-packed kind. However, now I’ve been using vacuum-packed tofu for so long, I really don’t even notice.

Use super firm tofu for:

Trader Joe’s teriyaki flavor baked tofu is a good snack on its own straight out of the fridge. I also like to put it on avocado toast.

It is an easy to transport lunch with a salad or bowl. It also works well in a cooler if you’re heading on a road trip or taking food on a plane.

When I need a quick stir-fry in a flash, I like to cut the baked tofu into cubes and pop it into the air fryer until crisp around the edges.

For another baked tofu option, they also have a sriracha flavor, which I like a lot too.

Organic brown rice

Frozen brown rice is so darned convenient. No more waiting for rice to cook.

And you can use it straight from frozen when making a stir-fry. Just get your vegetables softened. Then add the rice straight from the bag into the skillet.

Ways to use organic brown rice:

Pico de gallo

I could go through a tub of this salsa in a day or two without a problem. It is nice and chunky with fresh tomatoes, onions, and garlic.

I don’t have to tell you what to do with salsa, but I will…

Ways to use pico de gallo:

Organic tomato basil marinara

Funnily enough, I always have spaghetti sauce on hand, but I rarely make pasta with marinara. More often I use it as a spread on bagel pizzas or a dipping sauce with fried ravioli.

It can be hard to find spaghetti sauce that doesn’t include sugar in the ingredients. I’m not a hardcore sugar avoider by any stretch, but it just seems unnecessary in pasta sauce.

So I like that the Trader Joe’s version doesn’t have any of that. The ingredient list is really wholesome.

Plus, it has a V for “vegan” right on the label. That’s super handy when you’re scanning the list of options at the store.

Monteli Organic Pizza Crusts

These frozen, organic pizza crusts have become a staple. They come two to a package, have a neutral flavor, and great texture.

They are all ready to go straight into the oven. No rolling required – just ladle on your favorite pizza sauce and toppings.

Lately, we’ve been making a lot of supreme-style pizzas with Beyond Meat sausage, Herbivorous Butcher pepperoni, bell pepper, and onions. It’s also an awesome base for a vegan taco pizza.

The cooking time on the package suggests 6 to 7 minutes at 420 degrees. I like to cook it for 12 minutes to get a crispier crust.

The ingredients are wheat flour, water, sunflower oil, extra virgin olive oil, salt, malted wheat flour, dextrose, semolina, dried wheat sourdough, and yeast.

Under the allergens it says that it “may contain” milk and soy. Because I’m not allergic to dairy, I don’t worry about possible cross contamination.

Ridge cut potato chips

These potato chips are my obsession. (They’re #1 on my list of best vegan junk food.)

I hardly ever buy them, because once the bag is open, I can’t stop thinking about them. I love the balance of salt and pepper, and the crunch from the ridges.

Put them into a vegan packed lunch or alongside your favorite veggie burger for vegan grilling season.

For another crispy snack, their organic corn chip dippers have a wonderfully fresh snap that’s perfect right out of the bag or in vegan walking tacos. If you like Fritos, you’ll love these.

Mini Vegetable Samosas

When I’m making curry lentil soup or Indian fried rice, it’s fun to have a crispy, filled appetizer to serve alongside it. Enter mini vegetable samosas.

These flaky samosas are made with a phyllo-type dough and loaded with peas, carrots, potatoes, lentils, onions, and spices.

I cook them in the air fryer. They get beautifully crisp on the outside. Cook them in the air fryer at 400 degrees for 7 to 8 minutes. Stop once to flip half way through.

I like to serve them with homemade apple chutney, Trader Joe’s mango chutney, or Zhoug sauce.

Frozen fully cooked falafel

Sometimes you just need a hummus bowl with falafel, dolmas, kale salad with lemon tahini dressing, sauerkraut, and brown rice.

I like to make my own homemade hummus. Then I throw some frozen brown rice in the microwave, whip up a kale salad, and make frozen falafel in the air fryer.

The Trader Joe’s falafel is on the dense side, but it gets the job done. They are very filling, and usually two are plenty with a bowl. That means that I can really stretch one bag out for a while.

To see more vegan items available at Trader Joe’s, visit the Trader Joe’s website. They have a rundown of some of their vegan offerings.

Want to take this with you to the store? Click here for a printable list.

Originally posted March 2018. Content, photographs, and printable list updated March 2019.

Source: https://cadryskitchen.com/vegan-trader-joes-products/

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marketerarena-blog · 6 years

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Soup’s on: 16 Tasty Soup Recipes the Whole Family Will Love

Nothing warms your bones and fills your belly better on a chilly day than a piping hot bowl of tasty soup. These delicious recipes use a bounty of vegetables, lean meats and flavorful seasonings to create tasty soup to keep your taste buds happy and your diet on track.

Who doesn’t love a good bowl of tasty soup after a long day? It’s a classic dish that has the ability to warm the soul on those chilly evenings. What’s even better? Tasty soup can be packed with plenty of healthy ingredients that allow you to be satisfied with comfort food, while being filled with vitamins and nutrients that help you stay on track with your weight loss! What more could you ask for?

Looking for some more classic comfort food? Click below to check out our Buffalo Mac and Cheese recipe!

Buffalo Mac and Cheese

Here are 16 ideas for healthy, tasty and season-approved soup recipes:

1. Simple Pumpkin Soup >

It lives up to its name in the prep department: bring broth, pumpkin puree, ground ginger, curry powder and other yummy seasonings to a boil, simmer for a little, stir in milk, simmer some more and done. With its rich pumpkin taste and creamy texture, this no-fuss recipe is the perfect pick when you’re craving the quintessential flavors of fall. For a version with a little extra kick, try Spicy Pumpkin Soup >—which works peppers, onions and the Nutrisystem White Bean Chicken Chili into the recipe. Need to grab some of the Nutrisystem White Bean Chili? Get it here! >

2. Italian Chicken and Fall Veggie Soup >

Butternut squash and turnips—it’s in there. Carrots and kale—yup, those are in there, too—providing all their vitamins and minerals. You’ll also find shredded roasted chicken, tomato paste, red pepper flakes and tons of Italian seasoning. But wait, there’s more: whole-wheat gnocchi adds an extra Italian flair to this super healthy and hearty soup. Make this your flex lunch on a cool afternoon, and count it as one SmartCarb, one PowerFuel, one Vegetable and two Extras.

3. Zesty Tomato Soup >

With a few cans of diced tomatoes, a few cups of veggie broth, onions and garlic, you can whip up a big pot of this all-time favorite to enjoy throughout the week or freeze and save for a busy day. Almond milk thickens up this soup, bay leaves enhance the flavor, and chopped basil on top serves as a tasty (and oh-so-pretty) garnish.

4. 5-Ingredient Chicken “Noodle” Soup >

The “noodle” is actually spaghetti squash, cooked and scraped into pasta-like strands to save on carbs. Low-sodium broth helps cut salt. Chicken adds protein, carrots boost nutrients, and fresh thyme brings more flavor. Five simple ingredients make for the perfect side of soup to any Nutrisystem meal. For another slimmed-down take on this comfort classic, try the Skinny Chicken Noodle Soup. >

5. Veggie Lover’s Risotto Soup >

A handful of extra veggies transforms the Nutrisystem Mushroom Risotto entrée into a delectable soup fit for fall. Zucchini, baby bell mushrooms, kale and a can of diced tomatoes mesh beautifully with the savory vegetarian sausage, shitake mushrooms, red bell peppers and pinch of parmesan to create a flavorful spin on a rice and vegetable dish. Need to grab the Nutrisystem Mushroom Risotto entrée? Grab it here! >

Crispy Sweet Potato Curly Fries

6. Creamy Butternut Squash Soup >

Plan to make an extra-large batch of this one: with its smooth texture and the rich, sweet flavor of squash, your family will sample this cold-weather favorite right out of the pot. It’s creamy (without any actual cream), and the carrots and onions add flavor without any bad fat, making this a healthy meal you can enjoy all winter long.

7. Corned Beef and Cabbage Soup >

It’s got the traditional ingredients right down to the potatoes, cabbage, carrots and celery which all pair nicely with lean beef; and the leeks, garlic and thyme season the broth into the perfect base for this hearty—but much healthier—version of Irish pub fare.

8. Sour Cream & Dill Chicken Noodle Soup >

When you’re short on time but craving comfort food, Nutrisystem has you covered with its Chicken Noodle Soup. Thick noodles and chunks of tender chicken in a tasty soup broth are ready in minutes. Then stir in non-fat sour cream and top with a pinch of dill for a new flavor in no time. Need to order some Nutrisystem Chicken Noodle Soup? Grab it here! >

9. Veggie Summer Stew >

Garden variety vegetables give it its name, but this stew can be enjoyed in the winter, spring and fall, too. Big chunks of zucchini and squash alongside diced carrots, tomatoes and red bell peppers give you pops of color and lots of nutrients in every spoonful. The fiber-filled white beans help satisfy your hungry belly, while onions and seasonings please your palate.

10. Cauliflower Sweet Potato Soup >

Two powerhouse veggies join forces to bring you one satisfying soup that’s high in vitamin C, low in calories and loaded with health-boosting nutrients. The cauliflower and sweet potato combo simmer in a broth with garlic, onions, paprika, coriander, cumin and ginger to create a flavorful side to your lunch or dinner. Each one-cup serving is only 127 calories.

Broccoli Cheddar Quiche with Loaded Potato Crust

11. Easy French Onion Soup >

All the classic flavors with much fewer calories makes this a perfect flex lunch. Vidalia onions and bay leaves flavor the broth, sourdough bread sits on top, covered in melted Swiss cheese—all for 129 calories per serving. Log this recipe one SmartCarb, one PowerFuel and one Extra.

12. Black Bean Quinoa Pumpkin Soup >

Wonder how pumpkin soup could possibly get any better? Try this inspired recipe that tosses black beans, quinoa and kale into the mix. The added ingredients pump more than 12 grams of muscle-building protein into the soup, and chili powder and cayenne heat up the seasoning. Top it all with a generous sprinkle of shredded cheese and you’ve got a new, healthy twist on an autumn standard.

13. Loaded Potato Soup >

It doesn’t get much easier than this: take a Nutrisystem Loaded Potato lunch, add some skim milk, chicken broth, spinach and spices and voila—potato soup for only 315 calories. If you’re Nutrisystem, a one-cup serving counts as one lunch, one PowerFuel and ½ Vegetable. Grab Nutrisystem Loaded Potato lunch right here! >

14. 5-Ingredient “Cheezy” Cauliflower Soup >

Cauliflower is one of those all-around excellent vegetables. It’s got lots of potassium, vitamin C, vitamin K and folate; it’s less dense than potatoes and makes a great replacement for rice; and it’s an unlimited non-starchy vegetable on the Nutrisystem plan. In this tasty soup recipe, cauliflower cooks alongside leeks and garlic in chicken broth until tender; then it’s mixed with nutrient-packed nutritional yeast for a cheesy taste. Enjoy the soup with lean meat for a light flex lunch.

15. Kitchen Sink Veggie Soup >

It’s got a little bit of everything, as the name implies—spinach and tomatoes, celery and carrots, onions and garlic. Also in there: pearl barley to add heartiness and Italian seasoning for extra flavor. Consider this comfort in a bowl.

16. Tropical Gazpacho Soup >

The cold, tasty soup is so packed with fresh flavors, you’ll want to dive your spoon in—no matter the weather! Pineapple, mango and colorful peppers offer up lots of vitamins, and red onions, cilantro and lime enhance the taste of this season-less soup. Want to try another slurp-worthy Gazpacho? The Creamy Green Gazpacho with Grilled Shrimp > features healthy veggies blended with yogurt, avocado and a slew of seasonings, and topped with perfectly cooked shrimp. Delish!

The post Soup’s on: 16 Tasty Soup Recipes the Whole Family Will Love appeared first on The Leaf.

https://askfitness.today/soups-on-16-tasty-soup-recipes-the-whole-family-will-love/

#fitnessgymfatlossweightloss #dietplan

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easyfoodnetwork · 4 years

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Shutterstock These pots and pans, appliances, and utensils have made cooking in quarantine a little bit easier As the weeks of social distancing and recommendations to stay home as much as possible stretch on, cooking has taken on both more urgency and more burden. Luckily, there are products that, whether by intention or not, can ease the load, making spending so much time cooking so much easier. Below, a roundup of the tools and products that have made Eater editors’ kitchen lives better. And if you’re looking for more on what to cook with said tools, check out our guide for folks who literally never cook as well as our pantry-cooking guide. Pots and Pans Whirlpool nonstick griddle “Maybe the best part of a recent move has been playing with the nonstick griddle that straddles two burners atop my new stove. I’ve used it to char tomatoes, peppers, and garlic cloves for salsa, revive leftover steak, toast slices of sourdough, and inflate Indian chapati to accompany this cilantro chutney chicken recipe. A quick wipe down keeps it clean, so that accounts for one less dish to wash while the sink piles up.” — Gabriel Hiatt, Eater DC editor Cook N Home nonstick wok “I never knew that I could fall in love with my wok, but here I am. This wok brings me so much joy when I’m cooking. It’s sturdy so it can hold a lot of stuff; it’s big enough to cook a family-sized portion. The pan’s marbling coat makes sure that nothing gets stuck on the bottom, from braising short ribs to frying eggs. I use this pan for everything from stews to fried rice; it’s incredibly versatile! I know it’s overwhelming to look through different wok options, but for home cooks who want to cook many different dishes without having to clean up any residuals, this is the one. The price is also extremely affordable, so what’s not to love?” — James Park, social media manager Great Jones sheet pan “This is the first ‘fancy’ sheet pan I’ve ever had, generally preferring basics from restaurant supply stores or else the cheapest available from retailers like Williams-Sonoma. Intrigued by the company’s promise that it doesn’t warp, I ordered one last year and have not been disappointed. Since shelter-in-place started, though, I’ve found myself reaching for it over my other sheet pans, and I’m 99 percent sure it’s because the vibrant color stands out among my pans and makes cooking feel that much more lively. I’ve used it to make cookies, nachos, and all sorts of roasted vegetables, but also as a Bananagrams board and a photo backdrop.” — Hillary Dixler Canavan, restaurant editor Appliances Panasonic toaster oven “I grew up in a toaster oven family — even now, everyone in my immediate family has the same one — but even I, a super fan, did not fully appreciate the appliance until I moved in late March, just as the COVID-19 outbreak hit NYC, and found myself living in an apartment with no gas for about a week and a half. As a result, I spent a lot of time with my toaster oven, sometimes cooking three square meals a day in it. It’s fast and versatile, good for so many things: roasting vegetables, baking brownies and small cakes, and, of course, just toasting bread or bagels or nuts and spices.” — Sonia Chopra, director of editorial growth Ninja Express Chop “I never really thought I needed a food processor — big or small, really — until I got the Ninja Express Chop. I had somehow managed to avoid all recipes that required one, since it seemed so bulky to move and a pain to clean. Once I got the Ninja Express Chop, all that changed. It’s small and easy to fit in the cabinet; and it easily comes apart into four simple pieces, all of which fit in my sink or dishwasher, so I don’t mind cleaning it, even when it’s coated with oil from herby salad dressings or flecks of basil from my homemade pesto — all things I never would have made until I got it.” — Ellie Krupnick, managing editor OXO tea kettle “Weirdly enough, I have been relying heavily on a tea kettle. I’ve been using it every single day at various times to boil water. I start with it in the morning to make oatmeal for breakfast and continue throughout the day to make tea and repurpose hot tea for iced to switch it up. I am trying to stay as hydrated as possible while I am home.” — Stephen Pelletteri, executive producer Anova sous vide machine “We’ve been using the Anova to cook large portions of pork shoulder that we then eat for days and days in tacos, ramen, and more. It’s a multi-day process including a 24-hour sous vide, 24 hours in the fridge, and then oven-roasting before pulling — lots of time, but mostly hands-off. (Try J. Kenji López-Alt’s recipe to start, and then experiment with your own variations. We’ve enjoyed adding a molasses glaze before it goes in the oven.) Hint: Reserve the cooked pork juices after the sous vide process to use with ramen — boil with the water in a one-to-one ratio for the best fancied up packaged ramen you’ve had.” — Rachel Leah Blumenthal, Eater Boston editor Hamilton Beach panini press “My cheap-ass panini maker is so much more than a device on which to make grilled cheese, even though that’s its most common use. It’s also a lovely way to make toast (that’s a grilled cheese sans cheese) or just warm up bread enough to apply butter. Going further off-label, I’ve been using it to cook up frozen hash brown patties (they’re done in a flash with a nice crispy crust, way better than the 20 minutes in the oven version) and grill baby asparagus (while full-sized asparagus is too girthy to cook completely, the babies do just fine). Is this why people bought George Foreman grills back in the day?” — Eve Batey, Eater San Francisco senior editor Utensils Sur La Table fish spatula “I’m an evangelist for this tool even under normal circumstances, and have gifted it more times than I can count. One of its purposes is obvious from its name: it’s great for flipping fish without having it break apart or damaging the skin. But I find myself using it daily, whether it’s to remove my meatloaf from its loaf pan or lift up a focaccia to see if it’s browning underneath.” — Missy Frederick, cities director McoMce plastic bench scraper I’ve gotten really, really tired of cleaning my kitchen during shelter-in-place, but this plastic bench scraper is a life-saver. It’s good for pushing dough out of bowls or scraping stubborn bits out of pots and pans, but I mostly use it to clean my kitchen sink. It makes quick work of collecting food scraps without having to pile them all into my hand (yuck). Once I’m done cleaning, I rinse it with a bit of soap, so that it’s ready to cut cinnamon rolls, collect herbs on my cutting board, and clean the sink — again.” — Elazar Sontag, staff writer Storage Comfy Package plastic kitchen containers “During this time where I’ve been cooking a lot and ordering a lot of food, plastic food storage containers have been my saviors. It’s a habit I picked up from my dad, who works at a New York City market. The multiple sizes, from the slim eight-ounce cups to the large 32-ounce containers, makes it easy to store anything, from leftover cream cheese to portioned-out frozen lentil soup. The sizes also make it easier to downsize leftovers in the fridge, thus clearing up space for more food.” — Nadia Chaudhury, Eater Austin editor Ball glass jars “Last summer we had a crazy infestation of pantry moths, so on the advice of our exterminator I started saving all of my glass jars to store flours and cereals and other moth-attracting ingredients in. Now that my pantry is more valuable than ever, I’m using these jars to keep all of my bulk staples like beans, grains, and pastas organized and easily visible. I use old peanut butter jars for the most part (my kids go through a jar a week), but I’d actually advise going a little bigger if you’re buying them new, with some wide-mouth half-gallon Ball jars or invest in some fancy straight-sided ones like these wood-topped ones from Target.” — Lesley Suter, travel editor Other Stuff Final Touch rocks glass with ice ball “I wanted to up my Manhattan game during the coronavirus pandemic, and the only new tool I bought was this rocks glass that includes a silicone mold to make a round ice cube. The rocks glass has a glass cylinder at the bottom so the round ice cube will roll around the bottom of the glass. It feels sophisticated to drink out of this glass, almost like I’m at a restaurant instead of at home.” — Susan Stapleton, Eater Vegas editor Aerogarden countertop garden “Two words: Breakfast salad. Yep, That’s been a thing in my life anytime I have my AeroGarden up and running and this quarantine called for it. Fresh herbs and lettuce in just a few weeks. I even threw some wild flowers in this time for some much needed cheer. Take that shallots-in-a-jar.” — Maureen Giannone Fitzgerald, production executive from Eater - All https://ift.tt/2zxaSRX

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