#+ some teriyaki sauce for a glaze

[weaselle]

i had to make a solution for this for myself, mostly because of depression, but it makes a nice How To for folks who are low on spoons or could use some help in the kitchen.

Fortunately i was a professional cook for over a decade. UNfortunately the first post i made explaining it was suuuuper long. Let's see if i can do better

So you select any protein that you can cook in a frying pan -- chicken breasts, ground beef, pork chops, sausages, steak, chicken thighs, whatever. You also select one or two types of veggie (mushrooms or tubers also work, i just did this with potatoes and carrots for dinner tonight).

[i like cooking for vegetarians, but this is how i cook for myself when i'm low on spoons - perhaps i'll do another post for meatless meals]

You'll also need some kind of oil, and a sauce or two of your choice in a bottle. All cooking gear is a large frying pan with lid (i prefer non-stick) a spatula, a cutting board, and a knife.

You cut the veggies into bite size pieces, cut up enough for two meals. One kind of veggie is fine, or you can do mix two or three

Put frying pan on medium heat with a little oil. Tubers or mushrooms or go in the pan a few minutes before the protein. 2 portions of the protein goes in the pan, about 5 minutes with lid (don't worry you can still get a good sear on both sides)

Now flip your protein if it's flip-able and add normal veggies, put the lid back on another five-ish minutes.

Take your protein out and put it with one portion of the veggies in a microwave safe container. That's going to be your lunch tomorrow. Put the other portion of protein on a plate to rest (you have to let a cooked protein sit a couple minutes before you serve it or when you cut into it all the juices run out and it goes dry - the liquids thicken as it cools, preventing this drying out if you let it rest, the goal is to serve it very warm but not hot hot)

While it's resting, pour some sauce from your bottle in the pan with the rest of the veggies and turn up the heat. A single sauce/bottle is fine, i like to get fancy and mix a couple. Two examples of personal favorite mixes are 1: bbq sauce and a hot sauce like sriracha 2: roughly equal parts low sodium soy sauce and worcestershire (makes something similar to a teriyaki sauce) A swallow of wine is almost always a great option if you want to add that to your sauce too, just add it to the pan before the other sauces so the alcohol has time to burn off.

...

Here is the important bit. While your veggies are finishing, wash your cutting board and chef knife. Then when you dump your veggies and sauce over your protein on the plate, while it is still too hot to eat, you wash your frying pan and spatula before you eat. Now the only dishes you have left to do are your plate and fork. Maybe a steak knife.

...

The whole thing takes about 35 minutes even with washing the dishes, and that includes your lunch for the next day- just pour a different sauce on and stick it in the microwave for a couple minutes (or five minutes back in the frying pan) and you have a full healthy lunch with a different flavor

You can use this technique every single meal and it yields hundreds of combinations, from pork and potatoes bbq, to salmon and broccoli teriyaki, to chicken and zucchini in a soy glaze.

It will keep you down to less than an hour of kitchen time per day total for both lunch and dinner including all dish clean up, uses the least dishes, the least effort, requires the least technique, and is, depending on what you pick out, very affordable

here are a couple more examples from this month; i didn’t take pictures of the salmon i did recently, but you get the idea

it's not super fancy, but it is easy, affordable, quick, and any flavors you want. Hope this helps some folks

Happy Cooking!

[akazzzaa]

concept: if all the demons, lower & upper moon and muzan were able to cook, what would they make & bring for thanksgiving, if they celebrated with their s/o?

Sorry for being late! I'm unfamiliar with Thanksgiving day so I tried to do some research to make it accurate, Not a lot of American style food will be included cause they are from japan, but they try

A/N- I'm no chef, I had to look for a lot of recipes that would be 'demonic' and thanksgiving too ?

Characters- Muzan, Kokushibo, Douma, Akaza, Tamayo, Emnu

Summary- What they would cook for you on Thanksgiving

Genre- Fluff

Warnings- None really just a mention on blood once

Muzan

Muzan knows languages and understands a lot of cultures from around the world. He is interested in how different counties have such different taste in food. All human food is gross to him but he is the only demon who can actually eat human food without throwing up. He only eats human food to blend in. A very good cook otherwise.

I think Muzan would likely choose a high-quality turkey and he might incorporate a deep red cranberry sauce that reflects his demonic side while still being suitable for a Thanksgiving table. Carrots glazed with a blood orange reduction could be a visually striking and flavourful side dish. For dessert, a dark chocolate pecan pie could be Muzan's choice for you, combining sweetness with a hint of darkness. For a drink, Muzan would craft a special cocktail with dark fruits, red wine, and a touch of something more sinister. blood

Kokushibo

Given that Kokushibo lived during the Taisho era in Japan, he might appreciate traditional Japanese cuisine. If he were to celebrate Thanksgiving with his significant other, he might choose to prepare a special Japanese meal with a touch of elegance. He knows nothing about American cuisine and doesn't care to learn about it. He's the one cooking. You are the one eating. If you don't like it, make it yourself. He didn't cook a lot as a human but he knows his way around a kitchen.

He would cook sushi rolls with fresh fish, vegetables, and perhaps some unique ingredients to showcase his culinary skills. Light and crispy tempura made with seasonal vegetables and shrimp, served with a flavourful dipping sauce. A delicate Chawanmushi (Steamed Egg Custard)with ingredients like chicken, shrimp, and ginkgo nuts, steamed to perfection. Skewers of grilled chicken, perhaps with a teriyaki glaze, showcasing a balance of sweet and savoury flavours. For desert, a unique dessert that combines the rich flavours of matcha green tea with the creamy goodness of cheesecake.

Douma

Douma is an amazing cook, just under Muzan, he has chefs that cook for the followers but he has cooked many dishes for people during his lifetime. He's unfamiliar with American food but he will try for you.

Douma might appreciate a unique twist on the traditional Thanksgiving turkey. The glaze could be made with blood orange juice, honey, and spices, giving it a rich and flavourful coating with Truffle Mashed Potatoes. Then Douma may choose a red wine reduction sauce to enhance the flavour of the meal and tie the meal together. Douma is better at baking but doesn't think humans should eat to much sweets. But today is a one off for you both, he would create a visually striking dessert, perhaps with dark chocolate and exotic fruits.

Akaza

Not a bad cook, has never cooked until he met you and he's gotten better at it. He respects you and your culture so he will want to cook a Japanese-American dish for you.

Akaza could marinate the turkey in a special teriyaki sauce infused with cherry blossom flavours, giving it a unique and sophisticated twist. Instead of traditional sweet potato dishes, Akaza might opt for sweet potatoes glazed with a miso-based sauce, adding a savoury and umami-rich element to the dish. Fresh green beans cooked to perfection and tossed with a sesame dressing, providing a crunchy and nutty complement to the meal. For dessert, Akaza might choose to make a matcha-flavored tiramisu, combining the traditional Italian dessert with a Japanese green tea twist. To accompany the meal, Akaza might select a high-quality sake, demonstrating his refined taste and appreciation for Japanese beverages.

Tamayo

Given her background and the fact that she is knowledgeable about herbs and medicines, she might prepare a unique and exotic dish that incorporates flavors inspired by her extensive knowledge. Perhaps she would create a dish with rare herbs and spices, combining them in a way that showcases her expertise.

Tamayo might infuse traditional Thanksgiving turkey with a Japanese twist by using a miso glaze. Miso adds a rich, savoury flavour that complements the turkey. A stuffing made with Japanese mushrooms like shiitake and maitake, along with chestnuts, could be a flavourful side dish reflecting Tamayo's expertise with herbs and ingredients. A selection of pickled vegetables, such as daikon radish and carrots, could serve as a refreshing palate cleanser between bites of the richer dishes. For dessert, a matcha-flavored treat like matcha cheesecake or matcha-flavored mochi could be a delight to the Thanksgiving feast. She has modified her body to drink human tea, so she will watch you eat all the food she cooked but the only thing you two can enjoy together is a cup of tea. And she makes a good cup of tea.

Enmu

Will give you food poisoning. Do not eat his food

[copperbadge]

Oh you guys it’s bad. It’s real bad. Bad, bad. 

I bought the two-pack of Figgy Pudding Spam, the only way I could get it, presumably because nobody who buys it once will buy it again. I figured I’d make musubi, because I’ve had spam musubi and enjoyed it, and knew how to prepare it.

I sliced the Spam and pan fried it, then took half out and added teriyaki sauce to the remaining slices, laminating them in the sauce and plating them on molded sticky rice. I cleaned out the pan, added the other slices back in, and cooked them with a glaze made of cranberry-orange jam whisked with a bit of water, then plated them on reheated stuffing. Both sets took the sauce beautifully, like they look great in the photos for the most part. 

The smell of spam cooking is normally fine, but as I was pan-frying these slices I thought, Something smells floral, and then realized it was whatever spices are in this evil concoction, heating up and releasing their fragrance. 

I did try one bite without any sauce, and the problem is not that it’s spiced meat, to be honest. The problem is that there’s a single dominating flavor, and I can’t identify it, but it’s Not Good. The flavors in the press release are “cinnamon, nutmeg, ginger, allspice, and cloves as well as fig and orange flavors” and I think it might be the orange and clove -- it tasted like that feeling you get in the back of your throat when you’re in the artificial/dried flowers section of a craft store. 

I had posited that the teriyaki musubi would taste terrible because it would be too salty, but the teriyaki sauce was strong enough to almost cover that back-of-throat burn, and the rice absorbed some of it too. I actually ate most of one piece of the teriyaki version, because it was at least edible. 

The cranberry sauce, on the other hand, had an orange base that heightened the flavor of the spam (hence why I think the orange flavoring might be the Bad Taste) and made it basically inedible. I hate to waste food but I’m not the one who came up with Figgy Pudding Spam.

In any case, I think it’s probably a fun time if you want to cook it and see what your friends think of it, but as a meal it is. Not. 

[ID: Three images; top is a publicity image for Figgy Pudding Spam, featuring a fancy tin of spam set against a backdrop of Christmas lights and pine boughs. Middle image, two helpings of spam musubi made with the figgy pudding spam and a teriyaki sauce are sitting on beds of pressed rice, on a rimmed plate, looking dark brown and shiny. Bottom image, two helpings of musubi made with cranberry glaze sit on beds of pressed stove-top stuffing; they are topped with the last of the cranberry glaze and look like something you might find on your dinner plate during Thanksgiving dinner in Hell, which is also what they taste like.]

[clatterbane]

The omelette did go a little browner than I wanted on one side, but it'll be fine.

That was fun. I was getting ready to make some of this:

Partly inspired by spam musubi, with the teriyaki glaze--only Swedified by using some falukorv instead of Spam, because it's SO MUCH cheaper and easier to get here. (Seriously, Spam-type canned meats ars not a standard grocery store item here. Which did slightly surprise me.)

I was also planning to try some sliced saltgurka pickles in one of them, because why not. The flavors ought to work fine together.

Anyway, my klutzy ass then naturally managed to elbow the bowl of seasoned rice I had ready straight into the floor.

It was a ceramic bowl too, which of course proceeded to break right around one of my big wheels--so that it was either plow forward straight through the rice, or call for some help clearing broken bowl pieces that I couldn't reach out from under the back of the (pneumatic) tire. 🫠 Most of rice was also in a pinch point of the kitchen, between me and the paper towels.

Mr. C took pity on my frazzled ass, and came right back with the broom and dustpan before even handing me the roll. Then proceeded to clean up all but a couple of bowl chunks before I could. Which was kind of him, but also kinda left me feeling like more of an asshole.

So yeah, slight change of plans for tonight!

I really had a taste for some kimbap sandwiches, so that plate in the pic is just getting covered and put in the fridge. Guess there will be less prep work required tomorrow, at least--assuming I successfully resist the urge to snack on teriyaki sausage in the meantime. Worst case, there is more falukorv and more sauce. Also plenty of eggs.

The ingredients are supposed to cool down before you assemble, so hey. Probably ought to bring that back up to at least room temperature before using it.

[computer-wizard]

Here's what you're gonna do.

You're gonna go out and get a salmon filet. Skin on. You're gonna pick up some soy sauce and teriyaki glaze while you're out.

You get home. Get out a pan, grease it up or it'll stick. Put the salmon filet in, coat it with a little soy sauce, not too much. Any other seasonings you want too.

Put it in the oven at 350 degrees fahrenheit for 40 minutes. About thirty minutes in, put on some of that teriyaki glaze. Let it finish up, take it out, let it cool for a second so you don't burn your tongue.

You will eat that entire thing. Even if it was an entire half-fish filet. Skin and all. Don't even get me started on serving it with rice. You'll stuff yourself and still wish you could be eating it.

[briarpatch-kids]

You often talk about enjoying vegetables, so I hope you might be able to help me with something. I'm trying to add more veggies into my diet, but I'm not a big fan of raw vegetables so I was wondering if you had suggestions of how to prepare vegetables/dishes that are veggie heavy? So far I've been enjoying roasting broccoli and cauliflower in the oven with some olive oil, salt and pepper.

Also you genuinely seem like a cool, down to earth person. I hope you have a good day/night!

Mixing it in pasta and noodles are awesome!! I like to heat up a big deep frying pan to about a 6 on my range top dial with a little grapeseed oil, then sear some cut up meat and add vegetables to it. Start with the tough veggies first, carrots, celery... summer squash isn't tough, but it has a lot of moisture to release to keep it from being slimy. After a minute or two I add a spoonful or two of Lao Gan Ma chili bean or chili crunch oil I try and use enough that you get the umami flavor without making it spicy.

If I'm making pasta, I've started a pot of water boiling at the same time as I start frying my meat and chopping my vegetables. I add paprika, cumin, whatever herbs I have laying around, worchestershire sauce, and either whatever beer cider or wine we have laying around, or broth. Add the noodles to the water when it boils and start a timer for them. Generally, once the timer has about 3-5 minutes left, I throw a handful of flour I'm and mix it, then whatever delicate vegetables we have laying around, usually tomatoes and peppers, nasturtium leaf, kale... that kind of thing. Drain the pasta when the timer goes off and mix the noodles with the contents of the frying pan. Food time!

If you don't want to do pasta, you can also leave out the broth and crack like 5 or 6 eggs into the pan instead and make a sort of frittata or scramble.

If I'm making noodles, I usually add ginger and garlic to the pan, then the tough vegetables. Then I turn on my kettle and pour it over a bunch of bean threads and let them soften while I add soy sauce, rice wine, and broth to the pan, then add the delicate vegetables, I use baby bok choi here along with the other delicate vegetables I added to pasta. Now I toss the half soft noodles into the pan with the veggies and cook it till the bean threads soak up all the liquid.

Sometimes I serve veggies cooked like this over rice instead of bean threads, then put tofu cooked with a Teriyaki glaze, fried pork belly, or fried eggs on top.

I also put sweet corn in the oven at 425 degrees for 20 minutes, shucked and wrapped in foil with nondairy butter and salt. Sweet potatoes can also be wrapped in foil and cooked at 425 for an hour, I don't like the texture but my husband eats them a lot dipped in sweet chili sauce.

I kind of base my regular weeknight dinners off of whatever veggies we have kicking around the fridge or garden and whatever protein we have. Sometimes it's tofu, sometimes it's polish sausage.

[expfcultragreen]

Watching that post malone last meal episode....

My last meal (sin foods): a boot* of beer with a chirashi sashimi garden studded with caviar dishes, half a bbq eel, enoki wrapped in teriyaki glazed pork, cumin chicken hearts and gizzards, pate du foie gras with ruffle chips and champagne (just elegant), bagna cauda with soft baguette and quadruple anchovies, maybe a little lobster bisque, some venison tartar, a jumbo shrimp ring with cocktail sauce, and a bbq salmon head (small and crunchy, not big and musty), ceviche, cubed pork belly with hoisin dip...maybe some marrow toast...l

*the boot makes it sus

My last meal (nonsin foods): a pitcher of some beer that donates to reforestation (eg cariboo etc) with miso soup, one of those steamed vegetable buns i used to get at long hui, wakame, a big gorgeous caprice salad with organic/local/freerun mozzarella and heavy on the pesto oil drizzle, small charcuterie board of organic/local/freerun cheeses (heavy on the blues) with smoked mussels and different pickled onions etc paired with a local craft vodka, oysters and cherrystones on the halfshell with wine vinegar, lemon, cocktails sauce etc on the side...deep fried brussel sprouts, seitan tacos (soft, heavy on the guac and pico), maduros, frybread with saskatoon berry jammy syrup to dip it in, brioche toast with local organic butter and quince jam from tsaranoro with a bottle of raspberry fresh, congee with 1000 year egg and candied post-spawn salmon

[godmodebeginswithlesbians]

interestingly orange-tinted stir fry

in a bowl, collect:

1 can water chestnuts

1 bell pepper, chopped

1/2 onion, chopped

spoonful of minced garlic

some amount of ground ginger (measure with your heart)

in another bowl, collect:

equal parts teriyaki sauce and lime juice (didnt measure how much, just went with what looked right)

starch (i used potato) (dont know how much)

crushed red pepper (to whatever your taste is. its gonna be kinda spicy anyways)

sanbal oelek (just... pile it in there)

tahini (whatever amount seems right. make it sort of glaze consistency)

set aside some leftover pork from when you were making fajitas the other night and cooked too much pork

-

in a wok or large pan, heat some sesame oil and laoganma fried chili in oil

add in all the veggie bowl at once, and fry until it seems done, then add the pork and continue to fry until the pork is hot

add in the glaze and mix it together

realize you didnt make any rice and decide eh whatever noodles are faster to cook anyways

eat the stir fry over spaghetti, because that cooks faster

[glitchdollmemoria]

tumblr user glitchdollmemoria is a samefooder! its safe food is broccoli and rice AND ITS SHARING THE RECIPE MOTHERFUCKERS

[legal disclaimer: im a broke autistic cunt who was not taught many life skills as a teenager and is now learning to cook through trial and error and page 1 of google]

Obligatory Unrelated Pre-Recipe Storytime:

when i was a child my mother bought me the first percy jackson book and i read it like a starving dog devouring meat scraps from a mcdonalds dumpster. i then tried to check out the second book from my school library, but the librarian told me my mother had told her not to let me check it out. i was very confused and hurt, but quickly found out this was only because she was planning on buying me a hardcover box set of the entire series.

Ingrediences:

broccoli florets

jasmine rice

garlic powder

dried minced onion

kosher salt

soy sauce

teriyaki glaze

vegetable oil (or other oil of choice)

Steps For Proletariat Rice (no rice cooker available):

rice goes in pot water goes in rice. jasmine rice is softer than standard white rice so you dont need as much water. i think the article i read said to use 1 and 1/4 cups of water per 1 cup of rice, but i cant find that article again, and i estimate water amounts by eyeballing it based on how much rice im cooking and where the water comes up on my pinky finger. i could not begin to explain my methods, so please follow your heart, or a better recipe writer

start by bringing the contents of the pot to a boil without a lid

once the water is bubbling, change the heat to the lowest temperature and put a lid on that thang. monitor the rice because i dont have an accurate internal clock and dont know how long it takes for my rice to cook. all rice dishes are unique individuals and you have to meet them where theyre at

rice is done

Steps For Delicious Broccoli:

put some oil in a frying pan. the amount of oil you use will determine the texture of the broccoli, less for crisper broc, more for soggier broc. follow the mouthfeel. experiment with it

broccoli goes in the oily frying pan

shake garlic powder, onion bits, and salt on those veggies. you want them FLAVORFUL so do not be shy. just watch out for the hubris (adding too much and becoming overwhelmed by garlic). mix your broc to disperse seasonings

fry those tasty morsels at medium-low heat, i usually go with about a 3 on my stove. LET THEM SIT. LET THEM REST. you want them to get a little itty bit charred for maximum yummy crunchiness. occasionally flip them around in the pan to allow other sides to become charred as well, or else theyll feel left out. once again follow the mouthfeel to decide when theyre ready. i dont generally put a lid over the broccoli as it fries because that results in them being steamed -> extra soggy texture

broccoli done

Bring That Shit Together:

serve broccoli on a bed of rice and top with both soy sauce and a generous drizzle of teriyaki glaze. mix it to spread the sauce joy evenly. dont burn your mouth. love you

[mad-hatter-rici]

Shizuka the Water Spirit of the Murasaki Bathhouse

Yes, I am not dead! I finally managed to draw something after ages. Gotta say sorry:i had to take care of my health. I had a surgery in November and been recovering from it since. Also, my job and new baby nephew kept me pretty busy. Soooo let’s get to this new squishy! Created her for @lumilasi Bathhouse crew. Bio of her and links to the Bathhouse crew down below.

The mentioned characters like Kouka, Kuromoya, Kiryo & Yago are hers. Here are theirs Bios for you to read ;)

https://www.tumblr.com/lumilasi/702448204349898752/jeebus-crispy-my-computer-has-been-lagging-bad-for?source=share

https://www.tumblr.com/lumilasi/703443322958708736/this-started-out-as-a-potential-li-for-kuromoya?source=share

BIO

Ages: Unknown. She’s considered in her early twenties among her kind, but has existed far longer in human years.

Love interests: none currently (aka i gotta ask my pal lol)

Friends: Kouka Kuromoya Murasaki  & Kiryo Toushi, Jurou Hasegawa/Araknos & his family, Gouken Shura & Shika, Yago

Personality summary:

Shizuka is a curious and friendly young woman. Still learning about the world outside her waters, she can easily be tricked and is somewhat of an airhead at times. She works hard and tries her best to make the guests feel comfortable. She is often seen trying to remind Yago to behave in front of their guests

Being type:

Shizuka is a water spirit. She was born a long time ago but remainded asleep for the majority of her existence, up until the Soul eater trio’s arrival. As a water spirit, she can control the surrounding water. She can also change the temperature, color and scent of the water at will. If she is sad, the water tends to rise. She can also feel if someone falls into her waters and is in danger of drowning. Outside her own waters, her powers only consist of her water bending. She also has to take some of the water with her if she wants to travel.

Role:

To learn more about the people and world outside her waters, she started to work as a staff member of the Murasaki Bathhouse. She is often tasked with serving tea and sweets, as well as to change the water color or scent for special guests or occasions.

Fun facts:

As typical for her kind as a lot of spirit beings, physical appearance ages slower than humans.

She loves sweets and in her spare time she is often trying to make some herself. Sometimes her attempts fail though

She is very good at sculpting figurines out of sugar, though.

The water drop obi brooch was a gift from Kiryo, and she treasures it a lot.

When she learns something new, she tends to tell everyone about it.

She refers to Kouka as mistress, and Kiryo & Kuromoya as master

Yago is referred to as young master.

She loves koifish and goldfish.

Her favorite food is Unadon (It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki. The fillets are glazed with a sweetened soy-based sauce, called tare and caramelized, preferably over charcoal fire.)

Her favorite dessert is strawberry daifuku

She thinks Yago smells like strawberries and likes the scent a lot.

My Fun facts:

Her hair as in the end of it has a wave like design.

She has sea foam green hair

I gave her sea foam green hair because many hot springs have like this beautiful green water.

I gave her big eyes to make her look more curious and young.

Her name means relaxing ocean

Edit: i changed her buns to look less like some random balls on her head to a more natural looking one :)

[awesomechsblog]

10 Delicious and Healthy Food Ideas with Broccoli

Broccoli is a nutritional powerhouse that can elevate any dish with its vibrant green color, unique texture, and subtle flavor. Whether you're looking for a quick snack, a hearty meal, or a refreshing side dish, broccoli can be your go-to ingredient. Here are ten creative and delicious food ideas to incorporate more broccoli into your diet.

1. Broccoli and Cheddar Soup

Nothing beats a warm bowl of broccoli and cheddar soup on a chilly day. The creamy cheese pairs perfectly with the slightly bitter taste of broccoli, making this a comforting and satisfying meal. Add some crusty bread on the side, and you've got a perfect lunch or dinner option.

2. Broccoli Stir-Fry

Broccoli is a staple in stir-fry dishes. Combine it with other vegetables like bell peppers, carrots, and snap peas, and add your choice of protein—such as chicken, tofu, or shrimp. Toss it all in a savory soy sauce or teriyaki glaze for a quick and nutritious weeknight dinner.

3. Roasted Broccoli with Garlic and Parmesan

Roasting broccoli brings out its natural sweetness and adds a delightful crunch. Toss the florets in olive oil, minced garlic, and a sprinkle of Parmesan cheese, then roast until golden brown. This dish makes for a great side to any main course.

4. Broccoli and Quinoa Salad

For a light and healthy lunch, try a broccoli and quinoa salad. The nuttiness of quinoa complements the broccoli, while a lemon vinaigrette adds a refreshing zing. Add some cherry tomatoes, red onions, and feta cheese for extra flavor and texture.

5. Broccoli Pesto Pasta

Switch up your traditional basil pesto by adding broccoli to the mix. Blanch the broccoli before blending it with basil, garlic, pine nuts, Parmesan, and olive oil. Toss the pesto with your favorite pasta for a vibrant, green dish that's both nutritious and delicious.

6. Broccoli and Cheese Stuffed Chicken

Elevate your chicken dinner by stuffing it with a mixture of broccoli and cheese. The broccoli adds a pop of color and a nutritious boost, while the cheese melts into gooey perfection. Serve with a side of roasted potatoes or a fresh salad for a complete meal.

7. Broccoli Tater Tots

Looking for a fun and healthy snack? Try making broccoli tater tots. These bite-sized treats are made by mixing chopped broccoli with grated potatoes, breadcrumbs, and a touch of cheese. Bake until crispy and golden, and serve with your favorite dipping sauce.

8. Broccoli Frittata

Broccoli is a great addition to any frittata. Sauté the florets with onions, bell peppers, and mushrooms before adding beaten eggs. Bake until the eggs are set, and enjoy a protein-packed breakfast, brunch, or even dinner.

9. Broccoli Slaw

For a fresh and crunchy side dish, make a broccoli slaw. Shred broccoli stems and mix with carrots, red cabbage, and a tangy dressing made from mayo, apple cider vinegar, and a touch of honey. This slaw is perfect for barbecues, picnics, or as a topping for sandwiches.

10. Broccoli and Ricotta Pizza

Upgrade your pizza night by adding broccoli and ricotta cheese as toppings. Spread a thin layer of ricotta over the pizza dough, then scatter broccoli florets, garlic, and a drizzle of olive oil. Bake until the crust is golden and the broccoli is tender.

Broccoli is an incredibly versatile ingredient that can be used in a wide range of dishes. Whether you're looking for something quick and easy or more elaborate, these ideas should inspire you to add more of this nutritious vegetable to your meals. Plus, with its numerous health benefits, incorporating more broccoli into your diet is a delicious way to support your overall well-being.

[frozenfood-stuff]

Top 10 Frozen Food Recipes for Quick and Delicious Meals

In today's fast-paced world, convenience is key, especially when it comes to mealtime. Frozen foods have long been a staple in many households, offering a quick and easy solution for busy individuals and families. However, frozen food doesn't have to mean sacrificing flavor or nutrition. With a little creativity and some simple ingredients, you can transform freezer items into gourmet delights right in your own kitchen. Here are the top 10 frozen food recipes for quick and delicious meals that will tantalize your taste buds and save you time in the process.

Frozen Veggie Stir-Fry: Start by sautéing a medley of your favorite frozen vegetables in a hot skillet with a splash of sesame oil and soy sauce. Add some pre-cooked frozen chicken strips or tofu for protein, and serve over a bed of fluffy rice for a satisfying and nutritious meal.

Cheesy Frozen Pizza Quesadillas: Take two frozen cheese pizzas and layer them with sliced pepperoni, bell peppers, and onions. Top with another pizza and cook in a skillet until golden and crispy. Cut into wedges and serve with marinara sauce for dipping.

Frozen Berry Smoothie Bowl: Blend together a mix of frozen berries, a banana, and some Greek yogurt until smooth. Pour into a bowl and top with granola, sliced almonds, and a drizzle of honey for a refreshing and nutritious breakfast or snack.

Spinach and Cheese Stuffed Chicken Breast: Stuff a frozen chicken breast with thawed frozen spinach and shredded mozzarella cheese. Season with garlic powder, salt, and pepper, and bake until cooked through. Serve with roasted vegetables for a simple yet elegant dinner.

Frozen Banana Nice Cream: Peel and slice a few ripe bananas and freeze until firm. Blend them in a food processor with a splash of milk until creamy and smooth. Add in your favorite mix-ins like chocolate chips or peanut butter for a guilt-free dessert option.

Fiesta Frozen Burrito Bowl: Microwave a frozen burrito according to package instructions and top with shredded lettuce, diced tomatoes, avocado slices, and a dollop of sour cream. Sprinkle with shredded cheese and serve with tortilla chips for a Tex-Mex inspired feast.

Teriyaki Glazed Salmon Fillets: Brush frozen salmon fillets with a mixture of teriyaki sauce, honey, and minced garlic. Bake in the oven until flaky and tender. Serve with steamed rice and stir-fried vegetables for a delicious and nutritious meal.

Frozen Veggie Burger Sliders: Cook frozen veggie burger patties in a skillet until heated through. Serve on slider buns with your favorite toppings like lettuce, tomato, and avocado. Perfect for a quick and satisfying lunch or dinner.

Chocolate Covered Frozen Banana Pops: Insert popsicle sticks into peeled bananas and freeze until firm. Dip them in melted chocolate and sprinkle with chopped nuts or shredded coconut. Freeze until the chocolate is set, and enjoy a tasty frozen treat.

Frozen Fruit Cobbler: Mix together a bag of frozen mixed berries with some sugar and cornstarch. Pour into a baking dish and top with a mixture of flour, oats, brown sugar, and butter. Bake until bubbly and golden brown, and serve with a scoop of vanilla ice cream for a comforting dessert.

With these top 10 frozen food recipes, you can whip up quick and delicious meals that are sure to satisfy even the pickiest of eaters. Whether you're craving something savory or sweet, there's a frozen food recipe for every occasion. So next time you're in a pinch for time, don't hesitate to reach for those freezer items and get creative in the kitchen. Your taste buds will thank you!

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Wallet-Friendly Family Dinners: Quick & Easy Ideas

In today's bustling world, preparing wallet-friendly family dinners that are both quick and easy is a priority for many households. Balancing the need for convenience with budget-friendly options can sometimes be challenging. Still, with some creativity and planning, delicious meals can be enjoyed without breaking the bank. Here are some delightful family dinner ideas easy, affordable, and sure to please everyone.

One-Pot Pasta Delights

One-pot pasta dishes are a lifesaver for busy families. They require minimal preparation, which results in a satisfying meal. Choose inexpensive pasta varieties like spaghetti or penne and pair them with budget-friendly ingredients such as canned tomatoes, garlic, and seasonal vegetables like zucchini or spinach. For added heartiness, add some protein, like sliced sausages or beans. Toss everything into one pot, cook, and serve dinner!

Flavorful Rice Bowls

Rice bowls are versatile and can be tailored to suit different tastes. Use affordable staples like rice or quinoa as a base and top with various toppings. For instance, try a Mexican-inspired bowl with rice, black beans, corn, salsa, and a dollop of sour cream. Or opt for an Asian twist with rice, stir-fried vegetables, and a teriyaki or soy sauce-glazed protein like chicken or tofu. Rice bowls are not only economical but also allow for endless creativity.

Hearty Vegetable Stir-Fry

Stir-fries are quick and easy to make and can be very budget-friendly. Utilize whatever vegetables are in season or on sale at your local market. Bell peppers, broccoli, carrots, and snap peas are all excellent choices. Add a protein like tofu, chicken, or thinly sliced beef, and flavor with soy sauce, garlic, and ginger. Serve over rice or noodles for a complete and satisfying meal that won't stretch your wallet.

Budget-Friendly Casseroles

Casseroles are a classic go-to for affordable family dinners. They often utilize inexpensive ingredients like pasta, rice, canned soup, and frozen vegetables. Try a tuna noodle casserole with canned tuna, egg noodles, peas, and a creamy sauce topped with breadcrumbs. Or experiment with a vegetarian-friendly option like a black bean and sweet potato casserole. These dishes are not only economical but also great for leftovers.

Homemade Pizza Night

Making pizza at home can be much cheaper than ordering takeout. Purchase pre-made pizza dough or use pita bread or tortillas as a base. Top with tomato sauce, cheese, and an array of toppings like bell peppers, onions, olives, and whatever leftover meats or vegetables you have on hand. Let everyone customize their mini pizza for a fun, interactive, easy dinner on the wallet.

Creative Quesadillas

Quesadillas are quick, customizable, and budget-friendly. Use flour tortillas and fill with cheese, beans, leftover cooked meats, or vegetables. Cook on a skillet until golden and crispy. Serve with salsa, sour cream, or guacamole for dipping. This meal is kid-friendly and a hit for adults looking for a simple yet satisfying dinner.

Rotisserie Chicken Remix

Rotisserie chicken from the grocery store is a fantastic base for many easy meals. Use it to make chicken tacos, shred it into a salad, or add it to a hearty soup or pasta dish. The versatility and affordability of rotisserie chicken make it a valuable ingredient for busy families looking to whip up a quick and tasty dinner.

Enjoying delicious family dinners on a budget doesn't have to be complicated. With some planning and creativity, these wallet-friendly meal ideas can help you serve satisfying dinners without the stress of breaking the bank. Experiment with these recipes and tailor them to your family's tastes to create memorable meals around the dinner table.

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Make Authentic Korean Food at Home Using Teriyaki Sauce

Korean cuisine is a tantalising fusion of flavours, where sweet and savoury flavours balance the spicy and create a dish that will dance on your palate. Usually, traditional Korean cooking involves the use of unique sauces and spices like gochujang (red chilli paste) and gochugaru (red chilli powder). They also incorporate teriyaki sauce, which will make your meals taste heavenly and enhance the flavour. This versatile, umami-rich sauce will add depth and character to various Korean dishes.

Let’s embark on a culinary journey and explore how you can infuse the essence of South Korea into your kitchen using teriyaki sauce from one of the top condiment brands, Veeba.

Teriyaki Sauce: A Versatile Sauce

Teriyaki sauce is a staple in Japanese cuisine, and it has found its way into global kitchens because of its harmonious blend of soy sauce, mirin, sugar, and other ingredients. The sweet and tangy flavour profile of this sauce pairs well with Korean culinary elements, which offers a bridge between different flavour profiles. However, you can buy teriyaki sauce online in India from a leading FMCG brand.

Bibimbap with a Twist of Teriyaki

Bibimbap is a beloved Korean mixed rice dish, which traditionally comprises rice topped with various sauteed and well-seasoned veggies, beef, a fried egg, and a yummy gochujang sauce. You can substitute the gochujang sauce with a teriyaki glaze, which will infuse a unique sweetness and depth into this iconic dish. However, to add that umami-rich flavour, you can search for teriyaki sauce online at any grocery store.

Teriyaki Glazed Tofu or Chicken

You’ll find various proteins in Korean cuisine, be it chicken, meat, or tofu. To make these proteins taste more delicious, you can make teriyaki-glazed steak, chicken, or tofu. Marinating them in teriyaki sauce before grilling or stir-frying will add a glossy, flavorful coating that will balance the spicy and savoury notes that are usually found in Korean dishes.

Kimchi Fried Rice with a Twist

Kimchi fried rice is an easy-to-cook food that does not require a lot of ingredients; all you need is kimchi, boiled rice, and some veggies. However, you can also add a dash of teriyaki sauce to take this dish to a whole new level. This tangy, fermented flavour of kimchi will blend well with the sweetness of teriyaki, which will create a dish that is both familiar and refreshingly different.

Final Thoughts

You can elevate your home cooking with the authentic flavours of Korean cuisine by adding teriyaki sauce to any meal. This sauce is very versatile and can be used in various Asian cuisines, like Chinese, Indonesian, and so on. To experience this umami-rich flavour, you can buy teriyaki sauce online in India from Veeba, one of the leading sauce and condiment brands.

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What are the best foods to cook in an air fryer?

Ready to get started with simple air fryer recipes as a beginner? Download our free air fryer recipes book, complete with food images.

The Best Foods to Cook in an Air Fryer

Air fryers are becoming more and more popular in kitchens around the world. These countertop appliances are designed to fry foods using hot air instead of oil, making them a healthier alternative to traditional deep-frying methods. But what are the best foods to cook in an air fryer? Here are some popular options:

Potatoes.

Potatoes are a versatile food that can be cooked in many ways, including in an air fryer. You can use an air fryer to make crispy French fries, hash browns, or roasted potatoes. Simply cut the potatoes into the desired shape, season with your favorite spices, and cook them in the air fryer until they are crispy and golden brown.

Pork chops.

Air fryers are also great for cooking pork chops. They can be seasoned with a variety of herbs and spices, and can be cooked to your desired level of doneness in just a few minutes. Pork chops cooked in an air fryer are juicy and flavorful, making them a great choice for a quick and easy dinner.

Chicken Parmesan.

Chicken Parmesan is a classic dish that can be made in an air fryer. Simply coat the chicken in breadcrumbs and Parmesan cheese, and cook it in the air fryer until it is crispy and golden brown. Serve it with your favorite pasta and marinara sauce for a delicious and satisfying meal.

Omelets.

Did you know that you can make omelets in an air fryer? Simply beat eggs with your favorite fillings, such as cheese, vegetables, or meat, and pour the mixture into the air fryer. Cook for a few minutes until the omelet is set and golden brown.

Salmon.

Air fryers are also great for cooking salmon. One recipe to try is Air Fryer Teriyaki Salmon Fillets with Broccoli. Simply season the salmon with teriyaki sauce and cook it in the air fryer with broccoli until it is cooked to your desired level of doneness. This one-pot meal is healthy, easy to make, and delicious.

Tofu.

Tofu is a popular vegetarian protein that can be cooked in an air fryer. Simply season the tofu with your favorite spices and cook it in the air fryer until it is crispy and golden brown. Tofu cooked in an air fryer can be used in a variety of dishes, such as stir-fries, salads, and sandwiches.

Donuts.

Yes, you can even make donuts in an air fryer! Simply make the dough, cut it into donut shapes, and cook it in the air fryer until it is golden brown. Once cooked, you can glaze or sprinkle the donuts with your favorite toppings for a delicious treat.

In conclusion, air fryers are a great way to cook a variety of foods quickly and healthily. From potatoes to donuts, there are many delicious options to choose from. So why not give your air fryer a try and see what tasty creations you can come up with?

[hyakqatar]

The Finger-Licking Goodness of Chicken Wings: A Culinary Journey

Introduction:

Chicken wings, the bite-sized delicacies that have captured the hearts (and taste buds) of food enthusiasts worldwide, are much more than just a popular appetizer. These tiny treasures, with their crispy skin and succulent meat, have become a culinary phenomenon, gracing tables at parties, sports events, and restaurants alike. In this article, we'll delve into the delightful world of chicken wings, exploring their history, various cooking methods, and the diverse array of flavors that make them an enduring favorite.

A Brief History:

The origin of chicken wings can be traced back to Buffalo, New York, in the 1960s. According to popular legend, Teressa Bellissimo, the owner of the Anchor Bar, created the first batch of Buffalo wings as a late-night snack for her son and his friends. The wings were deep-fried, tossed in a spicy sauce made with hot sauce and butter, and served with celery sticks and blue cheese dressing—a classic combination that has since become iconic.

Cooking Methods:

Chicken wings lend themselves to a variety of cooking methods, each producing a unique texture and flavor profile. The most common methods include:

Deep-Frying: This method results in crispy, golden-brown wings. The high heat of the oil seals in the juices, creating a delectable contrast between the crunchy exterior and tender interior.

Baking: Baking chicken wings is a healthier alternative to deep-frying. By coating the wings in a light layer of oil and seasoning then baking them in the oven, you can achieve a crispy texture without the excess oil.

Grilling: Grilled chicken wings offer a smoky flavor and a slightly charred exterior. The grill imparts a distinct taste, especially when marinated in flavorful sauces or rubs.

Air-Frying: An air fryer is a popular modern appliance that uses hot air circulation to cook food. Air-fried chicken wings can be just as crispy as deep-fried ones but with significantly less oil.

Flavor Varieties:

One of the most appealing aspects of chicken wings is the vast array of flavors they can take on. From traditional Buffalo sauce to inventive global-inspired combinations, the possibilities are endless. Some popular flavors include:

Buffalo: The classic combination of hot sauce and butter, known as Buffalo sauce, remains a timeless favorite.

Barbecue: Sweet, tangy, and smoky, barbecue-flavored wings are a hit at summer cookouts and year-round.

Garlic Parmesan: A rich and savory option, garlic parmesan wings are coated in a buttery garlic sauce and finished with grated Parmesan cheese.

Teriyaki: With a sweet and savory soy-based glaze, teriyaki wings offer a delightful Asian-inspired twist.

Honey Mustard: Sweet and tangy honey mustard glaze complements the crispy texture of chicken wings.

Best Chicken Wings in Qatar:

If you're on the lookout for the best chicken wings in Qatar, consider exploring local eateries and restaurants that showcase their own unique take on this beloved dish. Qatar's culinary scene is diverse, and you're sure to find establishments that excel in crafting mouthwatering chicken wings that cater to every taste preference.

Conclusion:

Chicken wings, born out of culinary experimentation, have evolved into a beloved dish with global appeal. Whether you prefer them spicy, sweet, or savory, there's a chicken wing flavor for every palate. So, the next time you find yourself contemplating a menu or planning a gathering, consider the humble chicken wing—a bite-sized delight that continues to unite food lovers in their quest for flavor-packed, finger-licking goodness.

To discover more about the culinary insights shared in the dining blog, we invite you to follow Hyak Qatar's blogging website. There, you can explore a wealth of information on an array of delectable dishes, along with recommendations for the best places to savor these culinary delights in Qatar.