#Easy recipes with spiralized vegetables for healthy eating

[jasonpdoherty37]

From Vintage Fashion to Eco-Friendly Living: Discover the Untapped Treasures on Amazon!

Are you on the lookout for unique products that can enhance your lifestyle? Look no further! In this blog post, we reveal 10 incredible finds from Amazon that will captivate your interest and add value to your daily routine. From sustainable home products to trendy fashion and exciting hobbies, we’ve curated a list of hidden gems just for you. Let’s dive in and discover these amazing treasures…

[yuvaap]

Unlock a Healthier and Happier Life with These Simple Habits

Do you dream of living a healthier and happier life? It's easier than you think! Small, everyday habits can make a big difference in how you feel. Imagine waking up each day with more energy and a big smile. Sounds great, right? The secret lies in being proactive and making smart choices that positively impact your life. Everyone faces tough times, but by focusing on positive habits, you can overcome these challenges and find lasting happiness.

This mini-blog will introduce you to a few simple habits that can change your life for the better. From eating healthy to trying new things, each tip is designed to help you feel happier and healthier. Ready to start your journey to a better life? Keep reading to discover how these easy habits can make a big difference.

Eat Healthy

Healthy and nutrient-rich food is key to optimal health. Instead of binging on junk food, focus on eating a variety of vegetables, pulses, nuts, seeds, and fruits. Soaking and sprouting pulses, nuts, and seeds before eating can help with nutrient absorption. Make a list of groceries based on wholesome, seasonal foods and stick to it. This way, you will nourish your body and be better prepared for whatever life brings your way. For more detailed tips on healthy eating.

Exercise Regularly

Exercise is a great way to live longer and feel happier. When you move your body, it releases endorphins that boost your mood. You don’t need to do high-intensity workouts every time. Activities like Zumba or yoga can keep you moving and fit. Find what you enjoy, whether it’s a gym membership for socializing or a quiet yoga session at home. Consistent exercise is key to maintaining your physical and mental health. 

Manage Your Emotions

Negative thoughts can creep in and make your mind spiral. Learning to manage your emotions effectively can lead to a happier and more balanced life. Start by acknowledging your feelings without judgment. Mindfulness techniques, such as meditation and deep breathing exercises, can help you stay grounded in the present moment. If negative thoughts persist, talking to a friend or a professional counselor can 

Self-Love and Gratitude

Self-love and gratitude go hand in hand with happiness. Prioritize yourself and take some me-time. Do activities that make you happy, whether it's reading a book, writing, or going for a walk. Practicing gratitude can shift your focus from what's lacking in your life to what you already have. Keeping a gratitude journal is a simple yet effective way to cultivate this habit. 

Try New Things

Trying new things can keep life exciting and help you grow as a person. Whether it’s picking up a new hobby, exploring a new place, or trying a new recipe, stepping out of your comfort zone can be rewarding. It encourages creativity and problem-solving skills. New experiences can also help you discover hidden talents and interests. Embrace new challenges with an open mind and enjoy the journey. 

Incorporating these simple habits into your daily routine can lead to significant improvements in your overall well-being. Ready to dive deeper and unlock the secrets to a healthier and happier life? Visit our comprehensive guide at Yuvaap and start your journey today.

[derbykitchen]

Healthy Cooking Made Easy: Best Tools for Meal Prep

Healthy cooking is not only about the ingredients you use but also about the tools you employ to prepare your meals. Whether you're a seasoned chef or a novice in the kitchen, having the right tools can make the process of meal prep much easier and more enjoyable. In this guide, we'll explore some of the best tools for meal prep that can help you create delicious and nutritious dishes with ease. When sourcing these tools, partnering with a reliable kitchenware supplier ensures you have access to high-quality equipment that enhances your cooking experience.

1. **Quality Knives**: A sharp set of knives is essential for any kitchen. Invest in a high-quality chef's knife, paring knife, and serrated knife to cover all your cutting needs. Sharp knives not only make chopping fruits, vegetables, and meats easier but also ensure precision and safety in the kitchen.

2. **Cutting Boards**: Opt for cutting boards made from durable materials such as wood or plastic. Having multiple cutting boards of different sizes allows you to keep raw meats separate from other ingredients, reducing the risk of cross-contamination. Consider using color-coded boards to further organize your prep work.

3. **Food Processor**: A food processor is a versatile tool that can be used for chopping, slicing, shredding, and pureeing ingredients with minimal effort. It's perfect for quickly preparing large batches of ingredients such as vegetables for soups, sauces, or salads.

4. **Blender**: Whether you're making smoothies, soups, or sauces, a high-speed blender is a must-have tool for any kitchen. Look for a blender with a powerful motor and durable blades that can easily handle tough ingredients like frozen fruits and vegetables.

5. **Vegetable Spiralizer**: For those looking to add more vegetables to their diet or reduce their carb intake, a vegetable spiralizer is a game-changer. It allows you to create noodles and ribbons from zucchini, carrots, and other vegetables, providing a healthy alternative to traditional pasta.

6. **Steamer Basket**: Steaming is one of the healthiest cooking methods as it helps retain the nutrients in your food without adding extra oil or fat. Invest in a steamer basket that fits inside your existing pots and pans, allowing you to steam vegetables, seafood, and even dumplings with ease.

7. **Instant Pot or Pressure Cooker**: These multi-functional appliances are a lifesaver for busy individuals who want to enjoy home-cooked meals without spending hours in the kitchen. With features like pressure cooking, slow cooking, sautéing, and steaming, an Instant Pot can help you whip up a variety of healthy dishes in a fraction of the time.

8. **Non-Stick Cookware**: Cooking with non-stick pots and pans reduces the need for excess oil or butter, making your meals healthier without sacrificing flavor. Look for cookware with a durable non-stick coating that can withstand high temperatures and frequent use.

9. **Digital Kitchen Scale**: Accurately measuring ingredients is crucial for consistent cooking and portion control. A digital kitchen scale takes the guesswork out of cooking by providing precise measurements in grams, ounces, or pounds, ensuring your recipes turn out perfectly every time.

10. **Mason Jars and Storage Containers**: Proper storage is key to keeping your meal prep fresh and organized. Invest in a variety of mason jars, glass containers, and reusable silicone bags to store prepped ingredients, leftovers, and ready-to-eat meals in the fridge or freezer.

By equipping your kitchen with these essential tools, you can streamline your meal prep process and make healthy cooking a breeze. With the right tools at your disposal, you'll be able to create delicious and nutritious meals with ease, helping you stay on track with your health and wellness goals.

[dawnettsemporium]

OXO Good Grips TABLETOP SPIRALIZER 3 STEEL BLADES FOR FRUITS VEGETABLES NOODLES!

Description:  This Tabletop Spiralizer from OXO helps you prepare all your spiralized foods with extra convenience. Featuring three different-sized blades, a crank-handle and a stronghold suction cup, this spiralizer provides stability and customization to meet your cooking needs. A removable blade box helps you keep your blades organized and close at hand for storage convenience whenever you're not spiralizing.*Plus, the Stronghold™ suction cup keeps it steady on your countertop, IT WON'T TRAVEL AS YOU USE IT.  SEE PICTURES.  And, when you're done, the removable blade box keeps everything clean and organized.Highlights:  Tabletop spiralizer is great for zucchini noodles, curly fries and more.COMES WITH A SMALL PAMPHLET FULL OF RECIPES AND A GOOD GRIP GUIDE.CONDITION IS LIKE NEW, WITHOUT BOX.  I DON'T THINK IT WAS EVER USED.  1ST PHOTO AND LAST THREE ARE STOCK PHOTOS.  THE REST ARE OF THE ACTUAL ITEMS YOU WILL RECEIVE.  BOOK PAGES ARE CRISP AND SEALS WERE STRONG.  THIS IS JUST AN AWESOME AND VERSATILE DEVICE IF YOU ARE TRYING TO EAT HEALTHIER OR JUST LOVE TO EXPERIMENT IN THE KITCHEN!

Interchangeable steel blades provide a variety of customization options

Crank-handle spiralizer makes for easy food prep

Dishwasher-safe spiralizer adds extra cleaning convenience

TRAY CAN BE SLIDED IN AND OUT TO ADJUST TO THE SIZE OF YOUR FOODS.

Comes with three blades: a 1/8” spaghetti blade, ¼” fettuccine blade, and A FLAT ribbon cut blade.Our Spiralizer is perfect for creating vegetable noodles, a tasty, healthy alternative to pasta. You can also use it to make uniform spirals for curly fries, salads, garnishes and more. Three interchangeable stainless steel blades create spaghetti cut (1/8th inch), fettuccine cut (1/4th inch), or ribbon cut noodles, and a Stronghold™ suction cup prevents wobble on countertops. The removable blade box keeps blades clean, safe and organized when not in use and stores on board.FREE SHIPPING.  VOLUME PRICING.  THANK YOU!#DAWNETTSEMPORIUM, #BEAUTIFULMERMAIDQUEEN, #SHAUNALYNNSFOOD.

[sfarticles]

Go green: Salads are taking center stage at mealtime

Southwestern Black Bean Salad For a black bean salad with bold but balanced flavors that evokes the Southwest, the recipe uses a mixture of black beans, corn, avocado, tomato, and cilantro.

Check out my latest column 

https://www.timesherald.com/2023/05/27/go-green-salads-are-taking-center-stage-at-mealtime/

It’s the time of year when many of us enjoy eating a salad, especially on a hot, humid day. But what exactly is a salad? What comes to mind: Caesar, Waldorf, potato, tuna, pasta? Some even think of it as rabbit food, which perhaps is true, if you think about how salads were prepared back in the day…iceberg lettuce, a slice of onion and cucumber, a wedge of tomato, some shredded carrots, and perhaps an olive or two. Today, many restaurants, especially fast-food restaurants, still serve this type of salad.

In years past, salad was served as an appetizer or side dish, with little creativity in its preparation. Remember the salads that included cubes of Jell-O?  Am I aging myself now?

Fast forward…. Salads today, quite often, take center stage of meals, using a variety of greens largely unbeknownst to most in the past. Arugula seems to be popular and has become a favorite of mine. Watercress, Bok choy, endive, kale, and a plethora of lettuces have taken over from plain old iceberg. Fruits, both fresh and dried, heirloom vegetables (roasted ones add great flavor), seeds, beans, grains, nuts, meats, fish, cheese and easily made delicious dressings are now part of the ingredient repertoire.

Salads are a time-poor cook’s secret weapon for putting a healthy and delicious meal on the table. They offer endless possibilities; go to your local farmers market and introduce yourself to some unfamiliar greens and vegetables. Ask the farmer for some suggestions too. With some creativity, a simple, easy to prepare dish becomes a delicious and healthy lunch or dinner. But remember, some salad dressings can add those unnecessary, and unwanted, calories.

Many years ago, I met Wiley Mullins, (aka “The Salad Man,”) author of “Salad Makes the Meal,” published in 2008. He inspired me to add more dinner and lunch salads to my diet. It is quite easy with a cookbook giving inspiration.

“The Complete Salad Cookbook: A Fresh Guide to 200+ Vibrant Dishes Using Greens, Vegetables, Grains, Proteins, and More,” by the editors of America’s Test Kitchen (2021, America’s Test Kitchen, $32.99), is a welcome addition to my collection, especially with all the local produce becoming available. You might be thinking you don’t need a cookbook to make salad…perhaps you don’t if you choose not to go beyond tossed greens and a couple of other ingredients. Why not take your salads to the next level, mixing textures, and flavors. You’ll learn to incorporate roasted, grilled, sautéed and pickled vegetables as well as grains, dried and fresh fruit, beans, and a variety of pastas.

Before getting into the recipes, the editors differentiate salads by cutting technique, cooking method, assembly, and flavor profiles. Think, chopped, or sliced, shaved, spiralized, shredded, grilled, warm and wilted. A layered salad will impress your guests. The architecture of a salad and flight plan information is helpful in constructing a salad… “do you want it to be filling or light? Is it going to be the whole meal or just the starter?” Following the suggestions about how to get the most out of the ingredients, enhancing their flavor and appearance will make your salad appealing, anything but boring. The “what should I make?” section suggests specific recipes to make for each season: brunch, main-dish vegetarian, fruit-forward, dinner salads, around-the-world salads, salads in less than 15 minutes. I found the information on how to keep wooden salad bowls in tip-top shape helpful as well as the recommended tools to make salad making a cinch.

You’ll be introduced to new ingredients to use as well as the science behind making a vinaigrette that doesn’t separate. And talking about new ingredients to use…. I was intrigued by the use of grated chocolate that the editors said adds the perfect finish to the recipe for Pinto Bean, Ancho, and Beef Salad with Pickled Poblanos. Ready to make your salad a masterpiece? Here are a few recipes from the book to get started. For the recipe on green bean salad with shallot, mustard and tarragon go to: bit.ly/43jxBci

Southwestern Black Bean Salad

The headnote says: “Why This Recipe Works: For a black bean salad with bold but balanced flavors that evoked the Southwest, we used a judicious mixture of black beans, corn, avocado, tomato, and cilantro. Sautéing the corn (both fresh and frozen worked well) in a skillet until it was toasty and just starting to brown added a pleasant nuttiness to the kernels. For a dressing that could stand up to the hearty beans, we used lots of lime juice and spicy chipotle chile, with a little honey to balance the bright citrus. Raw onion was too harsh in the dressing, but thinly sliced scallions provided a pleasant onion flavor. You will need three to four ears of corn to yield 2 cups of fresh kernels. ¼ cup extra-virgin olive oil, divided

2 cups fresh or thawed frozen corn

4 scallions, sliced thin

⅓ cup lime juice (3 limes)

1 tablespoon minced canned chipotle chile in adobo sauce

1 teaspoon honey

½ teaspoon table salt

½ teaspoon pepper

2 (15-ounce) cans black beans, rinsed

2 ripe avocados, halved, pitted, and chopped

2 tomatoes, cored and chopped

¼ cup chopped fresh cilantro or parsley

Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add corn and cook until spotty brown, about 5 minutes; let cool slightly. Whisk scallions, lime juice, chipotle, honey, salt, and pepper together in large bowl. Whisking constantly, slowly drizzle in remaining 2 tablespoons oil until emulsified. Add beans, avocados, tomatoes, cilantro, and corn and toss to combine. Season with salt and pepper to taste Serves 6-8.

California Chicken Salad Instead of just throwing on diced avocado, prepare the luscious, dairy-free dressing with avocado, pureeing the ripe fruit with lemon, garlic, and olive oil.

California Chicken Salad

The headnote says: “Why This Recipe Works: You can put avocado on just about anything and call it “Californian,” but we wanted to earn our West Coast cred with a healthy, hearty salad that paid respect to the Golden State in every bite. Instead of just throwing on diced avocado, we prepared our luscious, dairy-free dressing with avocado, pureeing the ripe fruit with lemon, garlic, and olive oil. Of course, a California salad should burst with fresh flavors, so we went heavy on green vegetables such as spinach and sugar snap peas. Thinly sliced radishes offered a pop of color, then we added sweet grapes (think Napa Valley). And then we realized we were missing something quintessentially West Coast: a light, fluffy mound of alfalfa sprouts. Sprinkle on chopped California almonds too, if you like. We like using Perfect Poached Chicken (page 43in the book) here, but any cooked chicken would work.

8 ounces (8 cups) baby spinach

2 scallions, sliced thin

1 cup Creamy Avocado Dressing (recipe below)), divided

4 cups cooked chicken, chopped

9 ounces seedless grapes, halved (1½ cups)

4 ounces sugar snap peas or snow peas, strings removed, halved

8 radishes, trimmed, halved, and sliced thin

2 ounces (1 cup) alfalfa sprouts or microgreens

¼ cup chopped almonds

Toss spinach, scallions, and half of dressing together in bowl to coat, then season with salt and pepper to taste. Divide among individual plates. Serve, topping individual portions with chicken, grapes, snap peas, and radishes. Drizzle with remaining dressing, add alfalfa sprouts, and top with chopped almonds. Serves 4.

Creamy Avocado Dressing

1 avocado, halved, pitted, and cut into ½ inch pieces

2 tablespoons extra-virgin olive oil

1 teaspoon grated lemon zest plus 3 tablespoons juice

1 garlic clove, minced

¾ teaspoon salt

¾ teaspoon pepper

Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt and pepper to taste. Use immediately. Makes about 1 cup.

Cherry and Goat Cheese Couscous Salad To enhance the cooked couscous, add sweet, tart, and spicy flavors—dried cherries, pecans, arugula, and goat cheese.

Cherry and Goat Cheese Couscous Salad

The headnote says, “Why This Recipe Works: Back-of-the-box instructions for couscous yield mushy, clumpy granules. Toasting uncooked couscous in butter and garlic sets the starch in the pasta, which keeps the granules separate and prevents them from blowing out. It also adds nutty flavor. To enhance the cooked couscous further, we added sweet, tart, and spicy flavors—dried cherries, pecans, arugula, and goat cheese. You can eat the salad immediately, but it will improve if you let the flavors meld for 30 minutes or so. Do not substitute pearl couscous in this dish, as it requires a different cooking method and will not work in this recipe.”

2 tablespoons unsalted butter

2 garlic cloves, minced

2 cups couscous

1 cup water

1 cup chicken or vegetable broth

1 teaspoon table salt

1 cup pecans or walnuts, toasted and chopped

1 cup baby arugula, chopped

1 cup dried cherries, chopped

4 ounces goat or feta cheese, crumbled (1 cup)

6 tablespoons extra-virgin olive oil

4 scallions, sliced thin

3 tablespoons lemon juice

Melt butter in medium saucepan over medium-high heat. Stir in garlic and cook until fragrant, about 30 seconds. Add couscous and cook, stirring frequently, until grains begin to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove saucepan from heat. Let sit until liquid is absorbed and couscous is tender, about 7 minutes. Uncover and fluff couscous with fork.

Combine pecans, arugula, cherries, goat cheese, oil, scallions, and lemon juice in large bowl. Stir in couscous until well combined. Season with salt and pepper to taste. Serves 4-6.

Source: Recipes and photos courtesy of America’s Test Kitchen

Stephen Fries, is Professor Emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 15 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com.

[crystalgood]

Zucchini noodles, also known as zoodles, are a delicious and healthy alternative to traditional pasta. They are low in calories, high in fiber, and packed with vitamins and minerals. Zucchini noodles are easy to make and can be used in a variety of dishes. Whether you are looking for a light lunch or a hearty dinner, zucchini noodles are a great way to get your daily dose of vegetables. In this guide, we will show you how to make zucchini noodles and provide some delicious recipes to get you started. How to Make Zucchini Noodles: A Step-by-Step Guide Step 1: Gather Your Supplies Gather your supplies: a spiralizer, a cutting board, a sharp knife, and a zucchini. Step 2: Prep the Zucchini Wash the zucchini and cut off the ends. Step 3: Spiralize the Zucchini Secure the zucchini in the spiralizer and turn the handle to create the noodles. Step 4: Cook the Noodles Heat a pan over medium-high heat and add a tablespoon of olive oil. Add the zucchini noodles and cook for 3-4 minutes, stirring occasionally. Step 5: Enjoy! Serve the zucchini noodles with your favorite sauce or topping and enjoy! 5 Delicious Recipes for Zucchini Noodles Zucchini Noodle Alfredo: This creamy and delicious dish is sure to be a hit with the whole family! Start by spiralizing two large zucchinis and sautéing them in a pan with a tablespoon of olive oil. Once the noodles are cooked, add a jar of Alfredo sauce and a handful of your favorite vegetables. Simmer for 10 minutes and enjoy! Zucchini Noodle Stir-Fry: This easy and flavorful dish is perfect for a busy weeknight. Start by spiralizing two large zucchinis and sautéing them in a pan with a tablespoon of sesame oil. Add in your favorite vegetables and a tablespoon of soy sauce. Cook for 5 minutes and enjoy! Zucchini Noodle Carbonara: This classic Italian dish is sure to be a hit! Start by spiralizing two large zucchinis and sautéing them in a pan with a tablespoon of olive oil. Once the noodles are cooked, add a cup of cream, a handful of bacon, and a handful of Parmesan cheese. Simmer for 10 minutes and enjoy! Zucchini Noodle Pad Thai: This delicious Thai dish is sure to be a hit! Start by spiralizing two large zucchinis and sautéing them in a pan with a tablespoon of peanut oil. Add in a tablespoon of fish sauce, a tablespoon of brown sugar, and a handful of your favorite vegetables. Cook for 5 minutes and enjoy! Zucchini Noodle Bolognese: This hearty and flavorful dish is sure to be a hit! Start by spiralizing two large zucchinis and sautéing them in a pan with a tablespoon of olive oil. Once the noodles are cooked, add a jar of Bolognese sauce and a handful of your favorite vegetables. Simmer for 10 minutes and enjoy! The Benefits of Eating Zucchini Noodles Eating zucchini noodles is a great way to enjoy a delicious and nutritious meal! Zucchini noodles, also known as “zoodles,” are a great alternative to traditional pasta noodles. They are low in calories, high in fiber, and packed with vitamins and minerals. Here are some of the benefits of eating zucchini noodles: Low in Calories: Zucchini noodles are much lower in calories than traditional pasta noodles. This makes them a great option for those looking to lose weight or maintain a healthy weight. High in Fiber: Zucchini noodles are high in fiber, which helps to keep you feeling full for longer. This can help to reduce cravings and overeating. Packed with Vitamins and Minerals: Zucchini noodles are packed with vitamins and minerals, including vitamin A, vitamin C, potassium, and magnesium. These vitamins and minerals help to keep your body healthy and functioning properly. Versatile: Zucchini noodles can be used in a variety of dishes, from stir-fries to soups. They can also be used as a substitute for traditional pasta noodles in dishes like lasagna and macaroni and cheese. Eating zucchini noodles is a great way to enjoy a nutritious and delicious meal. They are low in calories, high in fiber, and packed with vitamins and minerals.

So, why not give them a try? You won’t be disappointed! How to Choose the Best Zucchini for Making Noodles Making zucchini noodles is a great way to enjoy a delicious and healthy meal! But how do you choose the best zucchini for making noodles? Here are some tips to help you pick the perfect zucchini for your next noodle dish. First, look for zucchini that are firm and heavy for their size. This indicates that the zucchini is fresh and full of flavor. Avoid zucchini that are soft, wrinkled, or have blemishes. Next, choose zucchini that are about the same size. This will ensure that your noodles cook evenly. Finally, pick zucchini that are a vibrant green color. This indicates that the zucchini is ripe and full of flavor. With these tips, you’ll be sure to pick the best zucchini for making noodles. Enjoy! Tips for Making Perfect Zucchini Noodles Every Time Start with the right tool: Invest in a spiralizer to make perfect zucchini noodles every time. Choose the right zucchini: Look for zucchinis that are firm and have a bright green color. Avoid zucchinis that are soft, have blemishes, or are overly large. Cut off the ends: Cut off the ends of the zucchini before spiralizing to ensure that the noodles are even. Cook the noodles quickly: Zucchini noodles cook quickly, so be sure to keep an eye on them. Add flavor: Zucchini noodles are a blank canvas for flavor. Add your favorite herbs and spices to give them a boost. Don’t overcook: Overcooked zucchini noodles can become mushy and unappetizing. Serve immediately: Serve zucchini noodles immediately after cooking for the best texture and flavor. The Best Tools for Making Zucchini Noodles Making zucchini noodles is a great way to enjoy a delicious and healthy meal. Whether you’re looking for a low-carb alternative to traditional pasta or just want to try something new, zucchini noodles are a great option. To make the perfect zucchini noodles, you’ll need the right tools. Here are the best tools for making zucchini noodles: Spiralizer: A spiralizer is a great tool for making zucchini noodles. It’s easy to use and can create long, thin noodles in a variety of shapes. Mandoline Slicer: A mandoline slicer is a great tool for making zucchini noodles. It’s easy to use and can create thin, uniform noodles. Julienne Peeler: A julienne peeler is a great tool for making zucchini noodles. It’s easy to use and can create thin, uniform noodles. Vegetable Peeler: A vegetable peeler is a great tool for making zucchini noodles. It’s easy to use and can create thin, uniform noodles. Cheese Grater: A cheese grater is a great tool for making zucchini noodles. It’s easy to use and can create thin, uniform noodles. With the right tools, you can make delicious zucchini noodles in no time. So grab your favorite tool and get cooking! How to Store and Reheat Zucchini Noodles Storing and reheating zucchini noodles is a breeze! Here are some tips to help you make the most of your zucchini noodles: Storing: 1. Place your zucchini noodles in an airtight container or zip-top bag. 2. Store in the refrigerator for up to three days. Reheating: 1. Place your zucchini noodles in a microwave-safe bowl. 2. Heat for 1-2 minutes, stirring occasionally. 3. Enjoy your delicious zucchini noodles! With these simple tips, you can easily store and reheat your zucchini noodles. Enjoy! Creative Ways to Use Zucchini Noodles in Your Meals Zucchini Noodle Stir-Fry: Toss zucchini noodles with your favorite stir-fry vegetables and a savory sauce for a delicious and healthy meal. Zucchini Noodle Soup: Make a comforting soup with zucchini noodles, broth, and your favorite herbs and spices. Zucchini Noodle Salad: Toss zucchini noodles with your favorite salad ingredients for a light and refreshing meal. Zucchini Noodle Lasagna: Layer zucchini noodles with your favorite lasagna ingredients for a delicious and healthy twist on a classic dish.

Zucchini Noodle Pesto: Toss zucchini noodles with your favorite pesto sauce for a flavorful and easy meal. Zucchini Noodle Carbonara: Make a creamy carbonara sauce with zucchini noodles for a delicious and indulgent meal. Zucchini Noodle Curry: Make a flavorful curry with zucchini noodles and your favorite curry ingredients. Zucchini Noodle Fritters: Make zucchini noodle fritters with your favorite herbs and spices for a delicious and unique meal. Zucchini Noodle Bowls: Make a flavorful bowl with zucchini noodles, your favorite vegetables, and a savory sauce. Zucchini Noodle Pizza: Make a delicious and healthy pizza with zucchini noodles and your favorite toppings. Conclusion: How To Make Zucchini Noodles Making zucchini noodles is a great way to enjoy a healthy and delicious meal. With just a few simple steps, you can easily make zucchini noodles in the comfort of your own home. Whether you choose to use a spiralizer, julienne peeler, or a knife, you can create a variety of zucchini noodle dishes that are sure to please. So, why not give it a try and enjoy the deliciousness of zucchini noodles today! The FAQs 1. What tools do I need to make zucchini noodles? You will need a spiralizer, julienne peeler, or mandoline slicer to make zucchini noodles. 2. How do I prepare the zucchini for making noodles? Wash the zucchini and trim off the ends. Cut the zucchini into manageable pieces for your spiralizer, julienne peeler, or mandoline slicer. 3. How do I spiralize the zucchini? Attach the zucchini to the spiralizer and turn the handle to create the noodles. 4. How do I julienne the zucchini? Using a julienne peeler, run the zucchini along the blade to create thin strips. 5. How do I use a mandoline slicer to make zucchini noodles? Attach the zucchini to the mandoline slicer and adjust the blade to the desired thickness. Run the zucchini along the blade to create noodles. 6. How do I cook zucchini noodles? You can cook zucchini noodles in a variety of ways. You can sauté them in a pan with oil and seasonings, or you can steam them in a pot of boiling water. 7. How long do I need to cook zucchini noodles? Cooking time will depend on the method you choose. Sautéing will take about 5 minutes, while steaming will take about 3 minutes. 8. What can I serve with zucchini noodles? Zucchini noodles can be served with a variety of sauces, such as pesto, marinara, or alfredo. You can also top them with grilled chicken, shrimp, or vegetables.

[suvashis]

Delicious Low-Carb Dinners for a Healthier You

Are you looking for healthy eating options that don't require giving up delicious food? Is your journey to a healthier lifestyle blocked by the lack of nutrient-filled, low-carb dinners in the market? Look no further! These tasty yet nutrition-filled dishes will get you from the day's 5PM slump to a healthier place. Let's dive into some delicious low-carb dinners for a healthier you!

1. Nourish Your Body with Low-Carb Dinners

Eating healthy and nourishing meals doesn't have to be hard or boring. Try out these low-carb dinners for a tasty and enjoyable weeknight meal that also supports your health. - Vegetable and feta omelet: Fry a combination of your favorite veggies with feta cheese and egg whites. Serve with a fresh salad and a slice of whole-wheat toast. - Salmon and roasted vegetables: Your oven is your best friend when it comes to this dinner. Roast potatoes, cauliflower, peppers or other veggies and serve them with wild caught salmon and a dollop of Greek yogurt as a cream substitute. - Veggie ‘pasta’: Spiralize or chop some zucchini and carrot and mix with your favorite tomato sauce and grated cheese. Serve with a side of garlic bread. Delicious and wholesome low-carb dinners are only a few steps away. Make sure to include lots of leafy greens for added vitamins and minerals benefits and get creative in the kitchen. Try out different vegetables and spices for a unique and tasty dish, try making veggie burgers for something different, or just go for a simple classic pizza without the dough. Whatever you decide, you're sure to enjoy your healthy meal.

2. Luscious Low-Carb Dishes to Enjoy

Cutting carbs from our diet may seem like a chore, but it doesn't have to be! With a few swaps, the same dinner staples you already know can be transformed into luscious low-carb dishes. To get a taste of the possibilities, start off with these scrumptious dinner delights: - Teriyaki Salmon Bowl - Mushroom Risotto - Grilled Cheese Sandwich with Avocado and a Fried Egg - Feta Meatballs with Spinach - Thai Pork Meatballs Each dish is easy to make and sure to satisfy your taste buds. Bye, bye carbs and hello flavor! For those recipes requiring the perfect side dish, consider some veggie-filled options such as roasted zucchini, eggplant Parmesan and pepperonata. Enjoy the dietary freedom and tantalize your taste buds. Bon appetit!

3. Enjoy Indulgence with Healthy Alternatives

If you love desserts but want to stay healthy and on top of your fitness goals, don’t worry – healthy indulgences are here to save the day! From guilt-free treats to flavourful smoothies and healthy ice cream, there is plenty of variations that you can try. - Smoothies: Add your desired fruits or vegetables, a liquid base and some superfoods to make sweet and energising smoothies. - Chia Pudding: Sweeten chia seeds with coconut milk and flavour them with cocoa, honey, peanut butter and more. Make sure your chia pudding is as healthy as it can be! - Fruit Ice Cream: Freeze your favourite fruits and blend them together in a food processor. To make it creamier, add some yogurt or honey. You can also bake your desserts using dates and honey or opt for nut butter cups. Another delicious and nutritious suggestion is fruit parfaits, made by layering yogurt with fruits, nuts and seeds. So, keep your healthy diet alive and enjoy your favourite treats as healthy alternatives!

4. Live a Healthier Life with Delicious Dinners

A balanced and tasty diet is a great way to begin a healthier lifestyle. Instead of reaching for pizza for a weeknight dinner, why not try out some delicious recipes that inspire you to eat healthier? Here are 4 tips that can help: - Choose hearty vegetables. Switch up pasta or potatoes with vegetables like squash, zucchini, spinach or mushrooms. That way, you can still enjoy yummy carbs while adding in nutritious vegetables. - Go beyond salads and stir-fry. There are so many creative and healthy meals that you can cook with vegetables. From spring rolls and tacos to ratatouille and eggplant parmesan. - Be creative with your proteins. Try dietary veggie proteins like beans, peas, quinoa or lentils, or use tofu and tempeh as substitutes for meat. Including these proteins in your meal is a great way to stay fuller, longer. - Include healthy fats. Adding healthy fats like olive and canola oil to your dish helps give meals a flavorful and delicious kick. Including fats is also important as it helps your body absorb certain vitamins, minerals and antioxidants. With these tips, you can start creating balanced, nutritious and tasty dinners without sacrificing flavor. Remember to experiment with different ingredients and recipes and don’t be afraid to try out new dishes. Who knows, you could be a pro at healthy cooking before you know it! If you're ready to boost your health and happiness through healthier eating habits, then these low-carb dinner recipes are the perfect place to start. Ditch the guilt and start enjoying delicious, healthier dishes that don't break the bank in the cost of your health. Bon Appetit! Read the full article

[lovelyannoyingcat]

5 Smart Kitchen Essentials

The kitchen is the heart of the home, and having the right tools can make cooking and meal prep a breeze. In this article, we will explore five smart kitchen tools that can make your time in the kitchen more efficient and enjoyable.

Manual Vegetable Chopper

Chopping vegetables can be a tedious and time-consuming task, especially when you have a lot to do. A manual vegetable chopper can help you save time and effort by quickly and easily chopping vegetables into uniform pieces. With a vegetable chopper, you can chop onions, peppers, carrots, and other vegetables in seconds, making meal prep a breeze.

Vegetable Spiralizer

A vegetable spiralizer is a handy tool that can turn vegetables like zucchini, carrots, and sweet potatoes into spaghetti-like noodles. This tool is perfect for people who are looking to cut down on their carb intake or want to add more vegetables to their diet. With a spiralizer, you can make healthy and delicious vegetable noodles that can be used in a variety of dishes.

Dish Rack and Draining Board

A dish rack and draining board can help keep your kitchen organized and tidy. After washing your dishes, you can place them on the rack to air dry, and the draining board will catch any excess water. This will help prevent water from pooling on your countertops and keep your dishes from getting damaged.

Salad Preparation Set

Eating salad is a great way to get more vegetables into your diet, but preparing them can be a hassle. A salad preparation set can help make this task easier by providing you with everything you need to make a delicious salad. This set typically includes a salad spinner, salad bowl, and dressing shaker, making it easy to wash, dry, and dress your salad in one convenient package.

Smart Kitchen Scale

A smart kitchen scale is a useful tool for anyone who enjoys cooking and baking. This type of scale can help you accurately measure ingredients for recipes, ensuring that your dishes turn out perfectly every time. Some smart kitchen scales also come with recipe apps that can help you find new recipes and create shopping lists based on the ingredients you have on hand.

In conclusion, these five smart kitchen tools can help make your time in the kitchen more efficient and enjoyable. From chopping vegetables to measuring ingredients, these tools can help you create delicious and healthy meals with ease.

[grandllamacandy]

How to Fry Crispy Bacon

A cup of coffee scrambled eggs, and crispy slices of meat - a traditional English breakfast is easy to prepare in a home kitchen. A simple and satisfying dish will satisfy your hunger for a long time and give you energy. Choose your favorite way to cook eggs, and if you chef hire they will tell you how to fry bacon the right way. Which bacon to choose Bacon is made from the meat of a young pig. Use the pulp from the sides of the animal, since there are no vertebrae and bones. Some manufacturers make marbled beef a delicacy. Healthy people can eat bacon, the main thing is in moderation. The delicacy contains carotene and polyunsaturated fatty acids. But to get the benefit of the product, you need to choose it correctly. Here's what you need to know: The product cannot be cheap. Good bacon costs the same as fresh meat. The composition should not contain too many additives: only meat and 10% brine. Pay attention to the color - good bacon has white veins and brown meat. Shades can be both light and dark. A high-fat product is more satisfying, but if you are frying bacon for the first time, it is better to choose a low-fat one. Interesting fact It was bacon that became one of the first foods that Neil Armstrong and Edwin Aldrin ate on the moon - this is how they celebrated the landing. The delicacy was taken into space in the form of dried salted meat, which was restored with hot water. What appliances are needed for frying You don't need any special equipment to make fried bacon. A cast-iron skillet or non-stick cookware is best to prevent the meat from burning. A good product does not require a lot of seasoning - salt and black pepper will be enough. You will also need: paper towels, a sheet of foil or parchment if you decide to fry the bacon in the oven. How to fry bacon A frying pan or oven is suitable for making crispy slices.

Method 1 The easiest recipe will take you no more than 15 minutes. This method is worth remembering if you want to fry a meat delicacy for breakfast. While the pan is heating up, cut the bacon into thin strips. After that, dip the slices in a container of cool water for two minutes or rinse under running water. Before cooking, rid the product of excess moisture. Lay the strips on a dry skillet. Don't overheat the pan so that the bacon slices don't turn into coals. You don't need to add vegetable oil - the bacon will fry in its own fat. To fry delicious bacon, it is important not to be distracted from the process. Slices need to be turned over periodically - so they are better fried. You can salt and pepper during cooking. It is also important how much time you spend on frying the product. Do not leave it on fire for a long time, otherwise, it will turn into chips. The finished meat has a dark brown tint. Finish off by removing excess fat by placing the bacon on paper towels and placing another layer on top. If all the steps are performed correctly, you will get a delicious crispy product. Advice If you're serving bacon as an appetizer, secure it with skewers. Method 2 Cook rolled bacon in the oven. This option is possible even for a beginner. This method will take a little longer. First, preheat the oven to 180 degrees. At this time, prepare the slices: each of them needs to be twisted into a spiral, but not very tightly. Line a baking sheet with foil to drain excess fat. Lay the strips on a rack. Place a rack on a baking sheet and close the oven. The bacon will cook for about 30 minutes. Advice If you don't have a wire rack, simply fold a sheet of foil into an accordion shape and place the bacon on it.

[showtonki]

Vegetable slicer machine

butternut squash, sweet potato, beet | Easy to use & clean. STRONGEST YET & QUALITY ABOVE ALL: No expense was spared in making this the best quality vegetable spiral slicer | 7 LABELED BLADES: Made of Japanese 420-grade hardened stainless steel to ensure they always stay ultra sharp | SUPERSIZED FOOLPROOF SUCTION PAD: Stays firmly locked to your countertop for HOURS | PLASTIC PARTS: Made of 100% BPA-free, reinforced ABS, strong enough to handle even the hardest vegetables e.g. You get a complete spiralizing bundle with 7 Japanese stainless steel blades, caddy for safe blade storage, catch container & keep-fresh lid, printed user manual, online guide with demo videos & 4 exclusive Brieftons digital cookbooks with delicious recipes you can make today! Our all new improved table top Brieftons spiralizer is markedly stronger than any of the others on the market. We are the trusted brand with thousands of happy customers, and we want you to have absolute peace of mind when you order this zoodler today! Join our raving fan club: Our product has been seen on Cooks Illustrated, Food & Wine, the Food Network, The Telegraph, national magazines and newspapers, as well as put to the test and thoroughly loved by countless satisfied Amazon customers.īEST RATED, LATEST DESIGN WITH SUPERIOR VALUE: Don't waste your hard earned money on old & weak designs. LIFETIME REPLACEMENT, BUY WITH CONFIDENCE: You are covered by our lifetime no-hassle replacement policy. OPEN UP A WHOLE NEW WORLD OF HEALTHY EATING: Use recipe ideas from the eBooks to make tasty gourmet meals your whole family will love! It's the quickest way for you to replace carb/calorie loaded meals with healthy veggie dishes, zoodles (zucchini noodle), saving you valuable time, money & improving your health, even if you are on a diet (raw, vegetarian, vegan, low carb, gluten-free, no wheat, Paleo) | A PERFECT GIFT FOR ALL OCCASIONS: What can be better than this meaningful gift of health? GET THE MOST FOR YOUR MONEY: ✅ 5 labeled blades to make julienne noodles (2/3/5/5.5mm), slices & ribbons ✅ Supersized, foolproof suction pad with easy ON/OFF lever for steadfast operation ✅ Extra blade caddy for safe blade storage - no more loose attachments ✅ Quick release mechanism of blade rack for the most compact storage ✅ Designed to be dead easy to use, clean & store, even for arthritis hands ⚠ If you had other spiralizers with failed suction cups or broken handles, you need to see this! Don't settle for models with small weak suction cups! HANDLES & BODY: Made of 100% BPA-free, reinforced ABS to handle even the hardest vegetables e.g. STRONGEST YET & QUALITY ABOVE ALL: No expense was spared in making this the best quality vegetable spiral slicer | 5 LABELED BLADES: Made of Japanese 420-grade hardened stainless steel to ensure they always stay ultra sharp | SUPERSIZED FOOLPROOF SUCTION PAD: Stays firmly locked to your countertop for HOURS. You get a complete spiralizing bundle with 5 Japanese stainless steel blades, extra blade caddy for safe blade storage, printed user manual, easy online quick-start guide with our demo videos, and 4 exclusive Brieftons digital cookbooks with delicious recipes you can make today! BEST RATED, LATEST DESIGN with SUPERIOR VALUE: Don't waste your hard earned money on old & weak designs.

[certifiedskywalker]

Pasta Sauce - Klaus Hargreeves

You knew when you fell for Klaus that you were in it for the long haul. What you didn’t know was just how terrible of a cook Klaus was. One night, you try to remedy that. 

“Is it supposed to be screaming?”

“What?”

“The water, is it supposed to be screaming?” A sharp streak of panic rushes through you and you darted over to the stove where Klaus stood. His curious and concerned green eyes were focused on the pot of boiling water in front of him. Bubbles popped, splashed up after the steam and you rolled your eyes.

“It’s not screaming,” you sigh and turn the knob to lower the heat. “It’s boiling. It’s ready.” “Oh.” You shook your head and nodded your head towards the piece of paper on the countertop. “Hand me that, please.” Klaus handed you the recipe and you busied yourself with rereading the steps. “Once the water comes to a boil, pour in the rigatoni and cook for eight minutes. Stir every so often so the pasta doesn’t stick.” “What the fuck does a rigatoni look like?” Klaus asked. His eyes scoured the counter near the stove with furrowed brows. You bit back a laugh and pointed to the package of pasta that came with the recipe set. “It’s noodles?” “Pasta, yes,” you smiled at him, “did you not see the picture?” You flipped the recipe page over and held it out to him. His confused expression morphed into one of disbelief and he stole the paper from your grasp. “It’s supposed to look like this?!” He points at the picture showing the dish. You had thought signing up for a free trial, delivered-but-make-at-home food service would cut the drama out of cooking with Klaus. So far, it had done the opposite.  “Not exactly like that but…” Klaus squinted his eyes at you, “something like that.” Klaus grumbled something under his breath and you snatched the recipe from his hands. “I don’t understand why we can’t order out…” “Klaus, we talked about it.” He rolled his eyes as he pushed himself up on the counter. His long legs swung in the air, his bare feet nearly skirting against the floor. “I know, I know. It’s ‘too expensive’ and ‘not healthy’.” As he spoke, he scrunched his fingers for air-quotations to mock what you had told him. You raised a brow at him and, noticing your cold stare, Klaus let his hands fall to his sides. “It’s so easy though.” You hummed gently as you turned back to the stove and poured the uncooked pasta into the water. “Sounds like you’re just lazy.” “I am,” Klaus said dryly, “you’re just figuring this out now?” You heard his feet slap against the floor as he landed. Your body tensed, waiting for Klaus to tickle you or try to scare you; but what surprised you was his wiry arms wrapping around your waist. “I guess I just had faith you were putting on a show,” you joked. Klaus hummed softly in reply and you could feel the vibrations in his chest against your back. You wanted to turn away from the stove and just melt into Klaus’ warmth. Maybe even order a pizza? No, you had to stay strong and firm. To show yourself you were steadfast, you set a timer for the pasta. “I do like putting on shows for you,” Klaus whispered lowly in your ear. His embrace around your middle tightened and you felt your resolve waver, only until a wicked idea entered your mind. You turned in his arms so that you faced him. There was a mischievous glimmer in Klaus’ green eyes ad you grinned at him. Your hands lifted and cupped his jaw, ready to pull him in for a kiss. “Then why don’t you,” you leaned closer, just so that when you spoke, your lips brushed against Klaus’. “Put on a show for me now?” “Really? Now?” Klaus raised a brow and let his arms around you fall. His hands found your hips and a smile spread along with his features. You nodded in response and Klaus’ smile grew larger as he lifted a hand. “What kind of-” “This one!” You slapped the wooden spoon you had been stirring into his palm before he could reach your face. “Happy stirring!” You slid away from the stove and darted over to the far end of the counter. Klaus was too busy staring at where you had been to look over at you. A laugh slipped past your lips when he finally turned to face you. His smile was gone, replaced by a knowing smirk. “You’ll pay for that,” he teased threateningly. You grinned and shook your head. “No, I won’t. I gave you the easy job.” “Oh yeah?” “Yup,” you gestured towards the counter that was covered in a variety of lingering ingredients. “I have to make the pasta sauce.” You waited for Klaus to speak up, tease you further, but, instead, he went to mindlessly stirring the pot of cooking noodles. For a moment, you thought he was joking. You waited for him to turn and walk off to sulk in your shared room; but he didn’t. With a small sound of shock, you turned to busy yourself with chopping the vegetables. The process went quickly in the quiet. In fact, it was the calmest you had ever seen Klaus; besides when you were bed. Every so often, you heard the tell-tale ‘swish’ of the spoon in the water as you finished chopping. You glance over at him and smiled. If the future looked like this, with the easy quiet and Klaus, would felt you could be happy forever. “How’s it going?” You asked as you brought the vegetables over to the stove. “Slow,” Klaus replied without missing a beat. You smiled as you set a saucepan on the stove and set the flame on underneath it. 

“Have you tested one of the noodles?” Klaus turned his eyes to you with a wary glance.  “You can do that?” “You should,” you explained. You took the wooden spoon from him and fished a pasta spiral out of the pot. “Blow on it before you eat it.” Klaus let out a smug chuckle and you rolled your eyes. “What, it’s what-” “Just eat it, Klaus.” Before he could giggle like a school-girl, you pushed the spoon to his face. He took the bite and cringed. “What is it?” “Is it supposed to be crunchy?” You wanted his jaw tense as he bit down and the sound made you cringe too. “It needs a bit longer then.” You gave him the spoon back with a smile. “Get back to stirring.” Klaus gave you a grimace. “Anything for you,” he teased.

“Thank you, babe.” You played along with a smile as Klaus went back to the pasta. Quiet settled over the two of you once more. After pouring a tablespoon or more in the saucepan, you added the vegetables you chopped. Each cubed tomato and shreds of green onion sizzled in the hot oil. Before you could even begin to stir the base of the sauce, Klaus looked over in the pan with an almost child-like curiosity. “Wanna switch?” “What?” “Switch stirring positions,” Klaus clarified, “do you want to switch?” “Are you asking for a raise?” Your teasing made Klaus grin, but it wasn’t the type of grin you were expecting. There was something in his eyes that set you on edge; like the top of the roller-coaster before the downwards rush. It was thrilling and fun and terrifying all at once. “No, I just want to stir the sauce.” You gave him a questioning quirk of and eyebrow and Klaus sighed. “My face is full of steam. Please?” Klaus stuck out his bottom lip dramatically and widened his sad eyes. Against your better judgment and with a momentary lapse of memory regarding Klaus’ history with pranks, you conceded. “Alright, fine.” You and Klaus shuffled around each other in a small dance. Now you stood in front of the steaming pot of water with cooking pasta and Klaus in front of the start of the sauce. You gave him a careful glance as he pushed the tomatoes and onions around in the saucepan. When you saw that the onion had gone brown, you nudged Klaus with your elbow. “Tomato paste.” “What?” “Add tomato paste and look at the recipe.” Klaus reached for the paper and read it carefully. His brow furrowed and you saw that he was reading the same step over again. “You’re the one that wanted to be in charge of the sauce.” “Yes, I did,” Klaus murmured as he squeezed the tomato paste from the tube. With a ‘plop’, soon followed by a sizzle, the paste spread into the oil and the sauce began to form. You watched as he stirred. “I did.” “You did,” you echoed with a furrowed brow. Once the sauce had melded, Klaus flicked off the stove and let it cool. Yet, he still continued to stir as the heat faded away. You glanced at your own pot of food. You still had a bit until the timer you set went off; the sauce was done sooner than it should have taken.“Klaus what are you-” “I did because I wanted to do this!” Before you could respond or shriek or even flinch, Klaus flicked the spoon in your direction. Warm red-sauce splattered against your clothes and cheek. You screamed in shock and fright, although the sound was drowned out by Klaus’ laughter. “Oh you,” you clamped your jaw shut to keep from saying something you would regret. Klaus, on the other hand, couldn’t have cared less. “I told you!” Klaus choked out between fits of laughter. “You paid for it!” As Klaus got lost in what you imagined was pure joy, you reached your own stirring spoon into the saucepan. When you were content with the amount of tomato mixture you had gathered, you flung it at Klaus. Even when the sauce got in his chocolate curls and splattered across his face, Klaus continued to laugh. “Hey!” You stepped towards him and Klaus wiped at his eyes. His hand brushed against his cheek and swiped away a spot of sauce. “You’re a menace,” you grumbled under your breath. Klaus met your gaze and, with a smile like the one he gave you, you couldn’t stay mad for long. “But I’m your menace,” Klaus leaned in but before he could kiss you, you dragged your index finger along his cheek and gathered up some sauce on your fingertip. You popped the taste in your mouth and hummed. “And my cook, apparently. It’s good sauce.” Klaus smiled and reached his hands up to your face. You could feel his fingers brush through the sauce on your own face as he pulled your lips to his. For a moment, all you tased was tomato, then something sweet. Something you wished you could savor for the rest of your life. “Ya know what else is good?” Klaus asked when he pulled away from your lips. When he spoke, his breath tickled your neck and you couldn’t help but smile. “You cleaning up the mess you made?” Klaus let out a breathy laugh and let his head fall before he brought his gaze up to meet yours. “I think I remember you throwing some sauce too,” he pointed out.    “Ah yes, but you threw the first spoonful.” You tapped Klaus’ nose lightly to tease him. “How about you start cleaning and I’ll salvage what I can of the sauce.” “Fine,” Klaus sighed. He leaned in once more and gave you a kiss. His soft lips melded against yours and you hummed into the touch. Klaus pulled away and you ran your fingers through his messy hair. Droplets of sauce gathered between your fingers and you cringed. “You have sauce in your hair.” Klaus grinned. “So do you.” You grinned back at him. You could live with this; all of it, including the mess, if it meant Klaus would be by your side.

[amazinggadgets]

10-Blade Spiralizer | Strongest-and-Heaviest Vegetable Spiral Slicer | P...

Click Here To Get It Now 

*BEST RATED, LATEST 2019 DESIGN with SUPERIOR VALUE: Don't waste your hard earned money on other old & weak designs. Our All New Improved Brieftons Spiralizer is GUARANTEED to be markedly stronger than any of the others on the market. You get a complete spiralizing bundle with 10 interchangeable blades, caddy for safe blade storage, catch container & keep-fresh lid, printed user manual, online guide with our demo videos & 4 exclusive Brieftons Ebooks with delicious recipes you can make today!

*STRONGEST YET & QUALITY ABOVE ALL: No expense was spared in making this the best quality spiralizer | 10 PREMIUM BLADES: Made of Japanese 420J2 stainless steel to ensure they will always stay ultra sharp | SUPERSIZED FOOLPROOF SUCTION PAD: Stays firmly locked to countertops for HOURS | QUALITY PLASTIC PARTS: Made of 100% BPA-free, reinforced ABS, strong enough to withstand even the hardest veggies such as butternut squash, sweet potatoes, beets | Designed to be dead easy to use, clean & store.

*GET THE MOST FOR YOUR MONEY: ✅ 10 blades to make a wide variety of cuts e.g. angel-hair noodle, spaghetti, tagliatelle, linguine, papardelle, wide ribbons, curly fries, fine ridged pasta, crinkle chips, lasagne ✅ Catch container & keep-fresh lid - no mess & keep veggie noodles fresh for longer ✅ Supersized, foolproof suction pad with easy ON/OFF lever for steadfast operation ✅ Extra caddy for safe blade storage - no more loose blades ✅ Innovative design to store it all neatly as a single unit!

*OPEN UP A WHOLE NEW WORLD OF HEALTHY EATING: Use recipe ideas from your accompanied Ebook to start making healthy & tasty gourmet meals your whole family will love! It's the quickest way for you to replace carb/calorie loaded meals with numerous healthy veggie dishes, saving you valuable time, money & improving your health all the while, even if you are on a diet (raw, vegan, low carb, gluten-free, no wheat, Paleo) | A PERFECT GIFT FOR ALL OCCASIONS: What can be better than this gift of health?

*LIFETIME REPLACEMENT GUARANTEE, BUY WITH CONFIDENCE: You are covered by our lifetime no-hassle replacement policy. We are the trusted brand with thousands of happy customers, and we want you to have absolute peace of mind when you order today! JOIN our RAVING FAN club: Our product has been seen on Cooks Illustrated, Food & Wine, the Food Network, The Telegraph, national magazines and newspapers, as well as put to the test and thoroughly loved by countless satisfied Amazon customers.

[larpgourmet]

Panera Copycat Autumn Squash Soup

This is a dish for those of you who are making for multiple people. Two batches of this will serve anywhere from 8 - 12, and it travels easily! No matter if you make it fresh at game, or make it in advance and reheat it, it travels well, and tastes great! Here’s the stats!

Ease to Make: 5 of 5 This is a fantastic recipe to either make in advance, or make at game. Either way it’s super simple, and comes together really fast. It’s one pot cooking, there’s no chopping necessary. Just heat, and eat. The only thing to know is that you may need a stick blender, depending on the type of butternut squash you can get at the store! Ease to Transport: 5 of 5 It’s just soup! Soup is hella easy to transport in large tupperware, and with this recipe, you can even bring it in component parts and it travels just as well! More on that in the notes! Ease of Cleanup at Game: 4 of 5 You will want to at least rinse out anything you cook or reheat this dish with at game -- the soup will turn into a bit of Spackle if you let it dry. And this dish also requires that you bring a heat source with you -- though I’ve made it over a camp stove before, and it goes great. That said -- it is one pot cooking, so it’s not too labor intensive to clean up. (No knives, cutting boards, etc.) Taste: 5 of 5 It’s warm, sweet, flavorful, and soothing. It’s a great soup for dusty game sites or cold nights. The kind of soup you can curl up around and let it soothe your sore muscles and sore feet. Make enough for seconds! Some people will ask for more! Healthiness: 4 of 5 All in all, I think this recipe is pretty darn healthy. It doesn’t have too many calories in it, and the pumpkin and squash give you a lot of nutrients back. It’s a little low on protein, so to help with that (and to add some much needed extra calories) this dish does need some extras. My favorite is ham (I usually get the little ones you can buy in the cooler section near the eggs, they weigh in at a pound or two) and some sort of crusty bread or cornbread. Recipe adapted by me from a variety of sources. Copycat recipes are basically all over the internet. I looked up about a dozen before deciding on what I wanted to throw into my dish. I don’t like to advocate for recipes at game that have too many ingredients (my preferred range is somewhere in the 5 - 10 number, not including oil, salt, or pepper.) A lot of the recipes I found online had interesting inclusions, but I felt they were, ultimately, unnecessary. This recipe is tried and true for me, and is really, really easy to make. Ingredients (serves 4 - 6, calorie count below assumes 6): 20 oz (ish) frozen Butternut Squash (I usually end up with about 24 ounces, depending on what I can find in the package. This recipe isn’t hurt by being a little over or under on any given ingredient.) 1 tbsp olive oil 1 1/2 tsp salt 1/4 tsp pepper 15 oz canned pumpkin (1 small can, usually) 1 cup vegetable broth (or 1 tsp Better than Boullion + 1 cup water) 8-10 oz apple juice (1 single serve bottle, usually) 1 cup half and half 1 1/2 tbsp honey 1/4 - 1/2 tsp curry (I prefer hot curry, but that depends on you!) 1 tsp pumpkin pie spice 1/2 tsp onion powder Directions This is the easiest dish in the world. Put everything in a big pot, heat over medium high, cover when it starts simmering, and stir frequently. Simmer for at least ten minutes.

If you were able to get pureed butternut squash from the store, then you’re good to go at this point. Just heat and serve. If you had to get cubed or spiral cut butternut squash, you will want to hit this with a stick blender until it’s smooth before serving.

Notes: If you can get pureed butternut squash at the store in the frozen food aisle (sometimes just labeled pureed squash) then this is a great candidate for a dish to make from scratch at game. The frozen puree makes for great ice replacements, and if you make the dish Saturday night, they’ll have thawed a bit, and be that much easier to work with.

If you decide to cook directly at game, my recommendation is to get a small container with a screw cap (that fits tightly!) to put all your spices together before you go. Pre-measuring your spices, and just dumping them straight in the soup is a great time saver (and means you don’t have to clean or keep track of measuring spoons at game.)

If you have to get cubed or spiral cut butternut squash, then go ahead and make this one in advance, as you will need to blend the soup once it’s cooked. Then it’s just a matter of pouring into a pot at game and reheating.

For blending purposes, you can use a regular blender if you have one -- however, I prefer a stick blender -- it takes up less cabinet space, and is way easier to clean. If you don’t have one, or don’t know what it is, here’s the one I have: https://www.amazon.com/BELLA-14460-2-Speed-Immersion-Attachment/dp/B018ELIYA4/ref=sr_1_1_sspa?keywords=stick+blender&qid=1563897655&s=gateway&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyRlhWNjVIV1RHOUVSJmVuY3J5cHRlZElkPUEwMzIxNTg5OTRNRlBXSUpZR1BRJmVuY3J5cHRlZEFkSWQ9QTAwNjMxOTczWlMzWTA4VFlRNzEmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl

Just blend in bursts until the soup doesn’t have any chunks left, and you’re good to go! Do be careful when you’re blending hot soup not to splash yourself with it!

Panera serves this with pumpkin seeds, which I think is cute -- but ultimately, they don’t add anything flavor or texture wise to me. They’re just fun adornment to the dish. I tend to leave them out. Instead, I like to add sweet-savory sides. I love a good, chunky cornbread, or slices of a honey ham. Homemade honey butter for your bread would not go awry either!

Nutrition (per serving): Calories: 189 Fat: 7.6g Carbohydrates: 30.1g Protein: 4g

[notbecauseofvictories]

Re: your tags - Any tips on planning a good dinner party?

The first step is to decide what kind of dinner party you want to have. A dinner party where everybody brings something, potluck-style, and you sit on the floor eating off paper plates is still a dinner party! So too is inviting everybody over to an apartment-warming party so you can show off the fact that you have actual glassware now, like a real adult, or even putting in the table leaf and planning an elaborate menu so your mother will stop talking about your cousin’s dinners.

Deciding the kind of dinner party you’re up for requires stepping back and looking at how much time you have to plan it, how much money you’re willing to spend, and what your space can accommodate.

Time. Planning and executing a dinner party takes a truly ungodly amount of time. It takes time to pull together a guest list, time to collect RSVPs (whether that’s via text, fb group, invitation, etc.), time to plan and then shop for the menu, clean your space (not just the dining room, but also where your guests will sit, and the bathroom they’ll use), prepare your space for guests (set the table, clear away any clutter), and then actually cook the dinner you’ve decided on.

And that’s all before your guests show up. 

The more elaborate the plans (and the more people you’re inviting) the more time you’ll need to prepare. For a casual sit-down dinner party I’d want at least 5 days lead-in time to prep; probably more to give people a chance to block off that night in their schedule. For something more formal, I’d want two or three weeks. 

Money. Another major factor in deciding what kind of dinner party you’ll have is budget. An elaborate home-cooked meal for any size group of people is expensive—an American-style sit-down dinner is typically a salad, a main dish (usually a meat of some kind), and 2-3 side dishes. Ingredients for just that can cost around $200, easy, and without taking into account appetizers, dessert, or drinks.

If you’re working on a budget, hosting a potluck is the easiest way to share out the cost among you and your guests. I’ve also hosted appetizer parties to great success—people love bite-sized stuff, and you can use the same ingredients in several different dishes, mixing in impressive, costly recipes with easy, less expensive ones.

Finally, consider your space. If your table only sits two, or live in a cramped studio apartment, you should take into account those limitations. If people will be sitting on couches you need to consider your capacity and what kind of food that means serving; even if people will be sitting on the floor, you need to consider how you’re going to make that happen. People in any space want to crowd around each other in a vague circle shape, and I’ve definitely lived in apartments where you couldn’t make that circle comfortably.

Additionally, your space also means the stuff in it. If you only have two wine glasses for four people, serving wine is probably not a great idea. (Though, tip from someone who has been refurbishing their apartment, Salvation Army/St. Vincent de Paul/Habitat for Humanity resale stores have crazy amounts of very attractive glassware for extremely cheap.) 

Once you decide what the party will look like, then you can get onto the real business:

PLANNING THE MENU

The best part of a dinner party is, of course, the dinner. Whether you opt to go for something simple, lavish, or quirky, the menu is something of a centerpiece. 

The most important part is to take into account your guests’ needs. The best pasta primavera in the universe is still the wrong meal to serve to a gluten-free crowd. I have a steak marinade that’ll blow your socks off, but the vegetarians and the no-red-meat-thanks people will leave hungry and dissatisfied if that’s all that’s served. 

Still, the typical American formal dinner party menu does allow you to extend in several different directions, and hopefully please as many different palates as you can. For example:

Appetizers—Appetizers are by no means required, and it’s totally normal to have guests over for dinner without offering appetizers beforehand. However, I think this is a fool’s errand, because appetizers are super easy to make (e.g., baby carrots and veggie tip, olives, cheese and crackers) and if people eat them, they’re less hungry for the dinner. Which, depending on how you feel about your main course, might be a pro or a con.

Salad—First course, nowhere near as many people will eat it as you think, but vegetarians and the healthy people will. If you just want something to throw together, most grocery stores now sell bagged salads, complete with toppings and dressing. If you want to prepare something unique, more power to you.

Can also be substituted for soup, though people have stronger feelings about soup and you’re less likely to please everybody. Whereas salads are basically the same dead leaves, with different kinds of sauce.

Main Course—A typical midwestern main course involves chicken or beef of some kind. However, the main course can also be seafood, pasta, or really any kind of food “substantial” enough to be the main fixture of the meal. 

Depending on the size of the party, it may be worth it to make several options; barbecue for one half and grilled chicken for the other. People are always happier with a choice, even if they choose the one that would be have available anyway.

Side dishes—I think sides are the best part of a meal, and really the opportunity to expand the palate of the dinner. If you’re serving steak with a traditional marinade, then the sides are an opportunity to expand into vegetarian or vegan territory; if you’re serving a cayenne-rubbed whitefish, then serving it with mild roasted cauliflower will let people catch their breath.

It’s also an opportunity to make dishes that you know people will like. For example, I made waldorf salad for my mother’s birthday, and she loved that more than the steak—but it was because I knew she liked waldorf salad. Sides are a kind of deliberate gesture to the people you know will enjoy them. And also, pair well with whatever the main is.

Dessert—Much like appetizers, dessert is optional. It is especially optional given the fact that by the time you get to it, people have been eating for at least an hour, and are generally not hungry. Something light, even just ice cream, will usually work work well. And if your showstopper is a dessert, make sure you plan a lighter dinner, so people still have room for the “main event.”

……none of these needs to be homemade, mind you. I actually think that you’ll have the most success if you combine complicated recipes with simple ones; a frozen appetizer and homemade sides, or a pre-made dessert with chicken you baked yourself. That kind of combo allows you to balance your time better, and effectively carry out your dinner plan.

OTHER TIPS

Think about your guest list before sending out the invitations. A dinner party is an opportunity for your guests to talk and get to know each other, but that’s hard if you invite people who can’t, don’t, or won’t get along. When you’re planning your guest list, think about whether this group will gel, who knows who already, and whether you’ve invited talkative people to balance out the quieter ones. (A dinner party of introverts who don’t know each other is going to be awkward.)

Prep your space as much as you can ahead of time. If you do a really thorough cleaning of your space on Thursday for a dinner on Saturday, then Saturday afternoon you’ll just have to do some spot-cleaning and set the table. Buy groceries before the day-of, unless you’re cooking with something like fresh-that-day fish or just-baked bread. Do not just be planning a menu the day of the party, that way lies ruin and madness.

Prep as much of the food as you can ahead of time! Chop all vegetables the night before, make your marinades and casseroles, shred your cheeses, etc. and then store them covered in the fridge. Some things will have to wait—salads shouldn’t be tossed until it’s almost time to serve them; freshly-cut fruit bruises and browns pretty quickly; anything with a lot of milk in it will separate and have to be re-mixed in the morning; unless you’re dealing with a very tough piece of steak, you shouldn’t marinate overnight. However, do as much as you can ahead of time. This also helps cut down on mess the night of, because my next piece of advice is to…

Clean as you cook. I know cooking generates a lot of dirty dishes and pans, especially as you get into more complicated recipes. However, at the ideal dinner party, your guests should arrive to a clean and empty sink, where the only dirty dishes are the ones in the oven. The only way to make this happen is to clean as you cook. I always add in a couple hours’ lead-time so that I can have everything in pans and ready to pop into the oven even as I clean up the chaos.

Something will go wrong, just roll with the punches. You will realize an hour before the party that you forgot to get napkins, or burn a side dish, or awkwardly offer a drink to a friend who doesn’t drink. People may butt heads at the party, and require intervention. (I once went to a dinner party where the table broke. The host was mortified, but I have very fond memories of trying to rescue food and dishes from the wreckage. We sat on the floor afterwards, laughing and eating off paper plates.)Something will go wrong, so roll with the punches and don’t let yourself spiral over some little thing. You can use paper towels as napkins and apologize for any faux pas. Pizza delivery was invented for a reason. At the end of the day, the important part is to give your guests a nice night, some food, and conversation---and those will exist even if you’re sitting on the floor, eating off paper plates because the table broke.

[radical-agriculture]

FARM TO MEAL: Zucchini

a while ago someone suggested the fantastic idea of making some “farm-to-meal” guides for folks who may have the gardening part down but are never quite sure what to do with their harvest. I’m going to keep it to five ideas every time that aren’t just “cook it normally and eat it with something else,” starting with ZUCCHINI because it is a notorious bumper crop vegetable and also one of my favorites. links will be in bold. 

gratin: make a cheese sauce and bake the zucchini with the sauce and some breadcrumbs... like mac and cheese but zuke and cheese.... mm 5 stars

this gluten free & vegan zucchini banana bread that i love: this thing is so healthy and filling and cheap and EASY to make, you pour everything in the blender and then pour from the blender into the baking pan, it is a real winner

zucchini fries: cut into spears, dunk in egg, dunk in breadcrumb, bake .... yom. very good as a side for burgers, veggie or otherwise

zucchini blossom fritters: these are one of the best-tasting things in the entire world and have the side benefit of using up your zucchini before they even become zucchini. unparalleled summer delicacy. 10/10

zucchini noodles: i absolutely refuse to call them zoodles and i think its ridiculous that theyre so trendy but honestly they’re pretty good and if you have a spiralizer (i have one of these little ones that are like 5 bucks) and a lot of zucchini it’s a good light dinner. microwave or sautee them and treat however you’d treat spaghetti.

reblog with your favorite zucchini recipes if you have some!! :^) <3