#Fruity Curry Chicken Salad

[katsukikitten]

Sero 👉👈

Hmm 🤔

Sero gives me clean eating if he can vibes. Not in the pretentious way either. He just listens to his stomach. I feel like he loves all sorts of rice bowls and salads! Mixing them up to get any sort of flavor he wants

But every now and again he likes Katsu bentos. With the lightly fried chicken breast cut into strips, a good helping of rice and a boat load of soy sauce for him to dip in. Gyoza dumplings too, pork being his favorite.

If he's stuck in a 7/11 he'll get one of those stuffed breads, usually the curry bread and ask Sho to heat it up for him on the way to their meeting.

Low key think he likes fruity sodas because he rooms with Denki and when he has a craving for soda that's the only kind they have 😂 Strawberry being his favorite

[chibi-sunrise]

Everything I could find on August Wallenstein

Once a humble apple farmer, his life changed drastically when an inhuman military operation robbed him of his home and his beloved wife and daughter. Swearing vengeance, he joined the imperial army, where his rare talents eventually elevated him to the rank of chancellor. He often works with Alexandra, though with her strong idealism, they rarely see eye to eye. It is Laplace who seems to understand him best of all…

Profile

Birthday - November 18, 964 Y.C.

Age - 34 (998 Y.C.) 35 (999 Y.C.)

Staff wielder

Height - 182cm

Left-handed

Theme Color - #cc0001

Here’s the post on where you can watch the story. Here’s the post on where you can watch the anime.

Episodes he appears in

August ep. 1 Checkmate

August ep. 2 Seeds of Despair

Alexandra ep. 1 The Sun

Alexandra ep. 2 Pardon for Justice

Bastien ep. 1 The Strong

Hugo ep. 2 Battlefield of Farewells

Crossroads ep. 1 The Habakiri Incident

ep. final Blossoming Heroes

Event stories he appears in

White Day

Easter

Anime episodes he appears in

Tales of Luminaria the Fateful Crossroad ep. 1

Tales of Luminaria the Fateful Crossroad ep. 2

Episodes he’s mentioned in

Leo ep. 1 Budding Heroes

Celia ep. 2 Mercy and Resolve

Lisette ep. 2 Entangled Pasts

Laplace ep. 1 The Witch’s Whim

Hugo ep. 1 The Traitor

Falk ep. 1 The Lone Falcon

Event stories he’s mentioned in

Valentines Day

April Fools Day

References and Miscellany

Video of his outfits/Mystic Artes (EN audio and text)

Some references for August’s outfits

Video of August’s Mystic Artes (JP audio and text) Scroll down for some screenshots of descriptions of his Mystic Artes

A video of August saying a line when you leave Leo idle for too long in the Crossroads ep 1

JP Voice Collection

His archive section

Favorite Dishes (excluding Noble dishes and Elixir)

Apple Tea

Baked Apple

Crispy Apple Chips

Five-Apple Pie *secret recipe

Crusty Pain Perdu

Fresh-Squeezed Apple Soda

Fruity Jeweled Parfait

Lightning Apple Yokan

Nahatgal Apple Crumble

Suspicious Candy Apple

Hated Dishes (excluding expired event dishes and Ana-Maria’s cooking)

Ahsbam Tavern’s Meatballs

Amelie’s Stamina Bowl

Chargrilled Meat Fest

Chicken Wing Skewers

Desert Kebab Sandwich

Egg Cutlet Sandwich

Fine Dry-Aged Steak

Food Cart Hot Taco Salad

Golden Roast Beast Nest Bowl

Herb-Roasted Wild Game

High Protein Fried Bugs

Leberspätzle Cheese Sauce

Level-10 Spicy Mabo Curry

Mabo Curry

Macho-Piled Stew

Nutritional Non-Perishable

Nutritional Non-Perishable B

Schnitzel & Tartar Sauce

Sea Cucumber Marinade

Special Nutritional Drink

Spicy Seafood Curry

Tender Braised Mijeero

Tender Weisswurst

Two-Sauce Steak Supreme

[coolrunningsfoods]

Pairing Delights: Finding the Perfect Food Matches for Kola Champagne

Kola Champagne, with its unique blend of sweet, fruity, and slightly tangy flavors, stands as a testament to the vibrant and diverse world of Caribbean beverages. This effervescent soda, reminiscent of tropical sunsets and joyful gatherings, is not just a stand-alone refreshment but a versatile companion to various culinary delights. Here at CoolRunningsFoods, we celebrate the fusion of flavors and cultures. Let's dive into how you can enhance your dining experiences by pairing the distinctive taste of Kola Champagne with the perfect food matches.

Understanding Kola Champagne

Before we explore pairing options, it's essential to grasp the essence of Kola Champagne. This soda combines the traditional kola nut's bitterness with a sweet, almost creamy fruitiness, setting it apart from other carbonated beverages. Its unique flavor profile makes it an exciting pairing partner for a wide range of dishes.

Ideal Food Pairings for Kola Champagne

1. Spicy Caribbean Dishes

The sweet and fruity notes of Kola Champagne make it an excellent counterbalance to the heat and spices typical of Caribbean cuisine. Try it with jerk chicken, curried goat, or spicy grilled fish. The soda's sweetness will cool the palate, making each bite as enjoyable as the first.

2. Savory Snacks

Kola Champagne pairs wonderfully with savory snacks like empanadas, plantain chips, or patties. Its bubbly nature and sweet flavor provide a refreshing contrast to these often rich and savory treats, elevating the snacking experience.

3. Light Salads

Pair Kola Champagne with a tropical fruit salad or a light, citrusy green salad. The soda's vibrant flavors complement the freshness of the salad, creating a meal that's both refreshing and satisfying. Add some grilled shrimp or chicken to turn it into a heartier option.

4. Grilled Meats and Seafood

The carbonation and sweetness of Kola Champagne cut through the richness of grilled meats and seafood, making it an ideal pairing for barbecue parties. Whether it's grilled lobster, barbecued ribs, or skewered vegetables, Kola Champagne adds an extra layer of enjoyment to your grilled favorites.

5. Desserts

For those with a sweet tooth, Kola Champagne is a dream come true. Pair it with light, fruit-based desserts like mango sorbet, pineapple upside-down cake, or coconut flan. The soda's effervescence and fruity flavors will complement the sweetness and textures of these desserts beautifully.

Tips for Enjoying Kola Champagne with Meals

Serve Chilled: Kola Champagne is best enjoyed well-chilled. Ensure it's cold to enhance its refreshing qualities alongside your meal.

Consider Glassware: Pour Kola Champagne into a glass to appreciate its color and effervescence fully. A wine glass or a flute can make the experience feel more special.

Balance Flavors: When pairing, consider the balance of flavors. Kola Champagne's sweetness should complement, not overpower, the dish.

Conclusion

Kola Champagne is more than just a soda; it's a versatile beverage that can transform a meal into an extraordinary culinary adventure. By pairing it with the right dishes, you can explore a symphony of flavors that delight the senses. At CoolRunningsFoods, we're proud to offer Kola Champagne as part of our commitment to bringing the rich tastes of the Caribbean to your table. So, next time you're planning a meal, consider reaching for a bottle of Kola Champagne to elevate your dining experience. Cheers to delicious pairings and the joy of exploring new flavors!

FAQ

Q: What is Kola Champagne?

A: Kola Champagne is a unique, non-alcoholic carbonated beverage originating from the Caribbean. It combines the sweet, fruity flavors of tropical fruits with the slight bitterness of the kola nut, resulting in a refreshingly sweet and tangy soda.

Q: Can Kola Champagne be paired with any type of food?

A: Kola Champagne is incredibly versatile and can complement a wide range of dishes. Its sweet and tangy profile pairs well with spicy Caribbean dishes, savory snacks, light salads, grilled meats and seafood, and even fruit-based desserts.

Q: Is Kola Champagne suitable for spicy foods?

A: Absolutely! The sweetness of Kola Champagne provides a pleasant contrast to spicy flavors, making it an ideal companion for spicy Caribbean dishes like jerk chicken or curried goat. It helps balance the heat and enhances the overall dining experience.

Q: How should Kola Champagne be served for the best taste?

A: For the best taste, Kola Champagne should be served well-chilled. This enhances its refreshing qualities and makes it a delightful addition to any meal. Serving it in a glass also allows you to fully appreciate its color and effervescence.

Q: Can Kola Champagne be used in cooking or only as a beverage?

A: While primarily enjoyed as a beverage, Kola Champagne's unique flavor profile can also be creatively incorporated into cooking, particularly in marinades or as a component in desserts for an added tropical twist.

Q: Where can I find Kola Champagne?

A: Kola Champagne can be found at Caribbean specialty stores, international markets, and online retailers. CoolRunningsFoods offers Kola Champagne among its selection of authentic Caribbean beverages.

Q: Is Kola Champagne suitable for children?

A: Yes, Kola Champagne is a non-alcoholic soda, making it suitable for people of all ages, including children. Its sweet, fruity flavor makes it a popular choice among younger audiences.

Q: Can Kola Champagne be paired with desserts?

A: Definitely! Kola Champagne complements fruit-based desserts wonderfully, thanks to its sweet and slightly tangy flavor. Try pairing it with mango sorbet, pineapple upside-down cake, or coconut flan for a refreshing and satisfying dessert experience.

Q: Are there health benefits to drinking Kola Champagne?

A: As a soda, Kola Champagne is best enjoyed in moderation. While it does not have significant health benefits, choosing a soda like Kola Champagne, which features the natural flavors of fruits and the kola nut, can be a delightful way to enjoy a sweet treat.

Q: How can I experiment with Kola Champagne pairings?A: Don't be afraid to experiment with Kola Champagne pairings! Consider the balance of flavors in your meal and choose Kola Champagne for dishes that could benefit from a sweet and tangy counterpoint. Start with the suggested pairings and adjust according to your taste preferences.

[zillisrecipes]

Exploring the Aromatic World of Indian Masalas and Powders

Spices have always played a pivotal role in the culinary world, transforming ordinary dishes into extraordinary gastronomic experiences. Among the rich tapestry of flavors that Indian cuisine offers, there's a treasure trove of masalas and powders, each contributing its unique charm to the dishes they grace. In this blog, we embark on a flavorful journey, delving into the secrets of garam masala, chai masala, Bombay sandwich masala, onion powder, garlic powder, lemon powder, tamarind powder, and Jhal Muri Masala. Get ready to tantalize your taste buds as we explore the world of these aromatic wonders.

Garam Masala: The Heart of Indian Cuisine

Garam masala is the heartbeat of Indian cooking. Its name literally translates to "hot spice," but don't let that mislead you. Garam masala is not about heat; it's about warmth and complexity. This spice blend typically includes cinnamon, cardamom, cloves, black peppercorns, and bay leaves. Each region in India has its unique garam masala blend, and it's often used as a finishing touch, adding depth and aroma to dishes like biryani and butter chicken.

Chai Masala: Spicing Up Your Cup of Tea

When you think of masalas, you might picture savory dishes, but in India, masalas are not confined to food alone. Chai masala is a blend of spices used to make the iconic Indian spiced tea, or chai. The blend typically includes ginger, cardamom, cinnamon, cloves, and black pepper. A dash of chai masala transforms a simple cup of tea into a fragrant, comforting elixir that warms both body and soul.

Bombay Sandwich Masala: Elevating Street Food

Street food is an integral part of Indian cuisine, and the Bombay sandwich is a prime example of this culinary tradition. Bombay sandwich masala is the secret behind the explosion of flavors in this delectable snack. It often contains cumin, coriander, amchur (dried mango) powder, and a hint of chili. Sprinkled generously over the sandwich, it elevates the humble ingredients to a taste sensation that's hard to resist.

Onion Powder: The Versatile Kitchen Companion

Onion powder is a versatile kitchen essential that adds depth and flavor to a wide range of dishes. It's essentially dehydrated, ground onions that bring an oniony punch without the texture of fresh onions. Whether you're making a marinade, soup, or seasoning meat, onion powder is your go-to for imparting that sweet, savory, and slightly pungent flavor.

Garlic Powder: A Flavor-Packed Pantry Staple

Garlic powder is another must-have spice in your kitchen arsenal. It offers the distinctive, pungent flavor of garlic but in a convenient powdered form. It's ideal for seasoning dishes where you want that garlic kick without the texture of minced or chopped garlic. From pasta sauces to roasted vegetables, garlic powder is a versatile flavor enhancer.

Lemon Powder: Zest Up Your Dishes

Lemon powder is a lesser-known but fantastic seasoning that brings the zesty brightness of lemons to your recipes. It's essentially dehydrated lemon zest and juice, offering a concentrated burst of citrus flavor. Lemon powder is a game-changer in dishes like marinades, salad dressings, and even baked goods where you want a hint of tangy freshness.

Tamarind Powder: The Tangy Delight

Tamarind powder is a tangy delight that's widely used in Indian, Thai, and Mexican cuisines. It's made from the pulp of tamarind fruit and is known for its sour, sweet, and slightly fruity flavor. Tamarind powder is a key ingredient in dishes like pad Thai, chutneys, and various Indian curries, adding a unique depth of flavor.

Jhal Muri Masala: The Flavors of Bengal

Jhal Muri masala is a taste of Bengal, known for its vibrant street food culture. This masala typically includes mustard oil, green chilies, mustard seeds, and a dash of tamarind powder. When sprinkled over puffed rice, vegetables, and a medley of spices, it creates a tantalizing snack known as Jhal Muri. It's spicy, tangy, and a burst of flavors in every bite.

The world of Indian masalas and powders is a testament to the country's rich culinary heritage. From the warmth of garam masala to the zing of chai masala, the versatility of onion and garlic powder, and the tangy delights of lemon and tamarind powder, these spices and blends hold the power to transform ordinary dishes into extraordinary culinary experiences. And let's not forget the unique flavors of Bombay sandwich masala and Jhal Muri masala, which bring the streets of India to your plate.

So, the next time you step into your kitchen, don't hesitate to experiment with these aromatic wonders. Whether you're whipping up a classic Indian curry or simply spicing up your daily cup of tea, these masalas and powders will add depth, complexity, and a touch of magic to your culinary creations. Embrace the flavors of India and savor the delicious journey they promise to take you on.

[kidsthatrule]

Fruity Curry Chicken Salad A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.

[nejsterioti]

Recipe for Fruity Curry Chicken Salad A fruit-infused, healthy, and delicious chicken salad that goes well with a croissant or a honey pita. It is recommended to consume this salad the day it is prepared. This gives the components time to combine and develop a richer flavor. Use nonfat mayonnaise if you'd like. 3/4 cup light mayonnaise, 1 Golden Delicious apple - peeled cored and diced, 4 green onions chopped, 1/2 cup chopped toasted pecans, 1/3 cup seedless green grapes halved, 1/2 teaspoon curry powder, 1/8 teaspoon ground black pepper, 1 stalk celery diced, 4 skinless boneless chicken breast halves - cooked and diced, 1/3 cup golden raisins

[makinglightweight]

18/35

59.4kgs wake up. Feeling nice and sore and tired. Coffee and water.

My mom bought me tapioca pudding for lunch, knowing that I’m on a diet, thinking it would make me happy to have something fresh and fruity (“you can cut some mangoes into it”) . Go and explain how much I’ve been suffering from this cut and how the last thing I want is to intentionally kick the bucket by ingesting a food with 100g of carbs per 100g, before counting coconut milk and fruit. It would be impossible to just portion control since it’s not homemade and tends to spoil super quickly (hence I can’t go around opening and sifting through it and expecting it to stay edible till lunch). It really saddens me to have to abstain from things that do make me happy, but I don’t think I could deal with the consequences. This is some classic disordered eating except that I have an excuse, which I guess is somehow worse. Also, I would hate to have to justify eating dessert for lunch at work. All the snacks I turned down would seem a lot more rude.

Anyways, I made myself a nice salad with leftover Tre Cereali and forgot to put some onion in it. Yay me. I’ll be flying for training camp in two days and of course the list of last minute things and people is innumerable and insufferable. I am honestly really not looking forward. It’s so damn difficult to eat properly at camp when you’re cooking for yourself with other people, you’re always fucking tired and yet the pressure is on for racing. I’ll have to try and do as much meal prep as I can, so I’ll maybe buy some Tupperware boxes and make like curry, grilled chicken, okra stew, stuff like that. Last camp all I ate was pasta, bresaola and fucking arugula salad. It was a miracle to get my hands on fresh vegetables.

This morning’s erg piece was 3x3k at race pace. I died again on the third piece but did a better job at keeping the rate. Did 30’ cool down on the watt bike. Had a protein yoghurt, a coffee and a 250ml bottle of sparkling water afterwards. Touched down at the office and drank two cups of water.

For lunch I had a makeshift salad with 80g of Tre Cereali, a cucumber, 6 cherry tomatoes, 6 black olives, 4 tablespoons of corn, 1 chili pepper and two radishes. It was surprisingly filling, had another cup of water with it while chatting with my lab mates.

Spent my afternoon working with randomized cravings for chocolate cake, goat cheese, and yet again, toasted olive bread with butter and pastrami.

Came home around 6pm. Snacked on 6 cherry tomatoes and went in for my second session, 60’ indoor bike. Back hurt a bit throughout. Craved quinoa and tofu; it’s safe to say I’m fucking starving.

59.5kgs post training.

For dinner I had 330gr of baked white fish, and two cups of a green veggie mix: broccoli, green fava beans, zucchini, onion, leek and green beans. Veggies were too spicy so I toned it down with a slice of spelt bread.

Later in the evening I went to have coffee with my dad. Espresso, cup of water, small slice of basbousa (about 200 kcal). I’ll have another cup of water and magnesium before bed.

[bestrestaurantsinperth]

Select the right wine for your dinner

Selecting a wine to go with the meal can be a little difficult because while no dinner has ever been ruined with the “wrong” wine, a glass of good wine can enhance your meal to perfection.   

There is no written rule on matching food and wine because it’s eventually a matter of individual personal taste. Still, the best food and wine pairings create a balance between the components of a dish and the characteristics of a wine. At Fraser’s Restaurant, we know which wine complements your food, so we’re here today with some essential tips on how to pair great wine with great food.    

Golden rules of food and wine pairing:  

Your wine should enhance or complement the dish.  

A reasonable starting point is comprehending the distinction between complementary or congruent pairings.  

Complementary pairing simply means choosing a wine that parallels or balances some of the taste profiles in a pleasing proportion – consider a soft cheese with a good acidic Pinot G.   

The second means selecting a wine that helps boost the flavors of both the food and the wine – in different words, emphasizing the spice in a curry with the delicious spice notes in a cool climate McLaren vale wine.  

The acidity of the food and the wine matters.  

High acid wines blend well with the basic acidity in food, with a crispy white paired with a salad combined with a zingy vinaigrette is a good example.  

Did you know? Acid also balances fat, so beer-battered fish and chips are best served with a savoury white wine like Pinot Grigio, Riesling or a Classic White Blend. Commonly speaking, you want the wine to be additionally acidic than your meal. However, be mindful with anything creamy; nevertheless – a rich, creamy sauce will tend to clash with wines that show higher acidity.    

FYI, your wine should be as sweet as your food.  

When we talk about the sweeter side of things, it’s generally suggested to serve wine that is at least as sweet – or maybe sweeter – than the food being served. If you’re looking for wines to enjoy with dessert – a dessert that’s sweeter than your wine will make the drink taste dull and dilute its character.  

Wines with some fizzes such as Moscato or sweeter-style Prosecco can also be excellent with fruit-based desserts, or even the traditional combination of melon and prosciutto enjoyed with a bit of an antipasto spread.    

What wines are great in general?  

Oddly enough, if you have no clue what’s on the menu, one of the best wines to bring is a glass of fantastic champagne or sparkling wine. You’d be surprised how many dishes pair well with it. Our most recent sparkling wine and food pairing surprise was sushi – the two go great together!  

Sparkling wines are a fantastic way to put on a show of elegance. They also combine tremendously with an aperitif to get your dinner party rolling since they are a great party and conversation starter and will help your guests’ appetites go. Champagne should top your shopping list if you’re buying wines for a party, but if you think champagne is cliché, you could always go for Presseco for a change.  

If you are not in the mood to have champagne, try bringing a wine that everyone can drink before dinner starts. You don’t have to stress getting a wine that will not pair well with a particular dish. You have a couple of options here:    

White Wine  

Are there any Chardonnay lovers here? If you are, then you most likely know how this wine tastes perfectly with white meat. If you’re cooking pork, chicken, and fish, try combining these dishes with a chilled bottle of Chenin Blanc. Also, Pinot Grigio is a light, dry wine that will go seamlessly with green steamed, sauteed, or roasted vegetables.  

Sweet white wine is excellent as an appetiser complement. Sweet options go well with savoury appetisers and sweet, fruity options alike. Don’t doublethink about trying Moscato with soft cheese and molluscs, too. If Moscato isn’t your thing — or wine for that matter — you could settle for Savinnieres, which works well with roasted asparagus, and is often the most common drink at Fraser’s Restaurant and treasury wine estates.    

Red Wine  

When you’re settling down for your main course, you can only choose a red. What’s more? Red wine pairs well with red meat. While it might seem that the whole colour-matching idea is outrageous, it’s actually true.   

Wine aficionados quickly recommend Cabernet Sauvignon as the best red wine for dinner get-togethers since it’s light-to-medium. Merlot, which is a medium red, tastes well with both red and white meat, more specifically chicken. If you want your guests to take small bites of something to conclude your dinner party, you can have a Pinot Noir bottle near a charcuterie board with tender meats and cheeses.  

It is essential to know the difference between these wines when pairing them with food and buying wine for someone who prefers one. Pairing food with the wrong wine can often worsen both the food and the wine taste, making us understand “what you like is what you like.” If you don’t know your choice, give them a try and see what you like!  

There is a great thing about wine; even the best wine experts will tell you they still have much to learn about wines every day. So, get out there and get your “wine-on” (responsibly, of course)! 

FAQ 

Food and Wine pairing- Your guide to fabulous eating! 

Seafood and wine pairing that takes the cake! 

Address- 60 Fraser Avenue, Kings ParkWest Perth, WA 6005 Australia 

Website- https://www.frasersrestaurant.com.au/ 

Location- https://goo.gl/maps/aGbai7VD7pohMWmP7 

Follow us on social media- 

Facebook- https://www.facebook.com/fraserskingspark 

Instagram- https://www.instagram.com/frasersrestaurant 

[mcbridepost91]

The Way To Make Jollof Rice In 5 Easy Steps

Stock cubes are additionally great for adding taste to soups and stews. Jollof Seasoning is a kind of hot pepper that is commonly used in Caribbean cuisine. It has a very spicy and fruity flavor that may add warmth to jollof rice. Scotch bonnet pepper is also nice for including taste to meat dishes. Coriander is a spice that's commonly utilized in Indian and Middle Eastern delicacies. It has a barely sweet and citrusy taste that may add depth to jollof rice.

Delivery is fast and reliable with online monitoring of your order from the time it is positioned.

Then, you'll find a way to strive it out.Oven-baked Jollof Rice.You can even examine for moredelicious Nigerian recipeshere.

It can also be an attention-grabbing expertise for Mrs. Amanda Onuoha, an Onitsha-based caterer who learned cooking from her Aunt.

However, each of these countries has its variation of this meal.

Our products outline flavours, style and aroma and gives life to every kind of food delicacies. • Boneless fried chicken with “Voo Sauce” ($22) – signature spicy fried chicken with cilantro, honey and citrus sauce. This restaurant is discounting its hottest dishes. Most entrees include a alternative of either in-house pickled cucumber, carrot and red-onion salad or steamed veggies . To cook the plantain, merely warmth the coconut oil in a high-sided pan till scorching. Fry the plantain, turning occasionally, for a few minutes until soft and golden.

Africa’s Finest Jollof Rice Seasoning 100g

White pepper can be nice for including taste to soups and stews. Curry powder is a blend of spices that is generally used in Indian delicacies. It has a warm and spicy flavor that can add depth and complexity to jollof rice. Curry powder can be used in small quantities to add a refined taste or in bigger quantities to make the dish spicier. It seems evident that caterers throughout the nation now know a fantastic secret that ensures jollof rice perfection. Gone are the days of experimenting with different combinations of spices and seasonings for the specified smoky bottom-pot Jollof.

It has a warm and slightly bitter flavor that can add depth to jollof rice. Turmeric can be great for including shade to dishes. Ginger powder is a spice that is commonly utilized in Asian cuisine. Ginger powder can also be used in tea or other drinks.

Greatest Spices For Jollof Rice

Find all your online grocery needs at Kapruka and we are going to house ship to any address in Sri Lanka. All grocery products are 100% original manufacturers and bought by way of brand house owners and producers in Sri Lanka. Add the spices with 1 tsp sea salt, cook dinner for a quantity of minutes more, then add the tomato purée and cook for 1-2 mins. Blend the tomatoes, pepper, half the purple onion, the garlic and chilli till easy. Add the tomato puree, chopped scotch bonnet, salt, and spices. In a blender, combine the spices, onions, tomato puree and salt.

[zeedpantry]

Buy High-quality Lebanese Spices from Zeedpantry

You’ll be able to prepare dishes from Israel, Lebanon, Syria, and other Middle Eastern countries when you stock your kitchen with these spices and other pantry items. Za’atar is a savory mix of Buy Lebanese Spices very easily. . It typically consists of sumac, sesame seeds, marjoram, salt, and either oregano or thyme. Use za’atar in this Za’atar Chicken recipe or sprinkle it on your own homemade hummus. Serve warm pita bread with za’atar and good olive oil for a quick snack.

A Middle Eastern seasoning blend is referred to by the Arabic word for spice, “Baharat.” The Lebanese seven-spice blend is another name for Baharat. The ingredients typically include black pepper, allspice, cinnamon, nutmeg, coriander, cumin, paprika, cardamom, and cloves, though this varies from region to region. The Middle Eastern dish known for its rice, fish, and meat is called Baharat. Malfouf, also known as Lebanon’s cabbage rolls, is another option.

Sumac’s popularity stems from the dried berries that give it its deep wine color and tart, lemony flavor. The majority of za’atar is made of mace, but it can also be used by itself. Several dishes, including this Armenian pizza recipe, grilled kabobs, hummus, and salads, can be made with sumac.

Rose Water Rose water is a common ingredient in Middle Eastern sweets like halva and Turkish delight. The flavor is floral and delicate. Try it in this Rose Water Rice Pudding or in Israeli Malabi with Pomegranate Syrup. Read our guide on how to use rose water in baking and cooking for more information.

Cardamom has a pleasant, warm scent that goes well with both sweet and sour foods. Try it in the Middle Eastern-inspired cardamom sugar cookies or pear and pomegranate lamb tagine. Are you addicted to cardamom? Learn more warming cardamom recipes.

The mild red chile pepper known as the Aleppo pepper has a fruity flavor and is named after the Syrian city. Dried Aleppo pepper flakes can enhance the flavor of meat- and vegetable-based dishes. This recipe for Lemon Chicken with Orzo calls for a pinch of salt. In the celebrity chef Nigella Lawson’s At My Table cookbook, a salmon recipe also makes use of Aleppo pepper.

Molasses of pomegranates: Many Middle Eastern sweet and savory dishes, like these Pomegranate Short Ribs and this Curry Pomegranate Protein Bowl, use pomegranate molasses or pomegranate syrup. To make pomegranate molasses, and pomegranate juice can be made at home, purchased at a Middle Eastern grocery store, or purchased online.

Buy Now: Buy Lebanese Spices

[healthnewsjournal]

5 Irresistible Healthy BBQ Menu Ideas

It's time to cook up an outdoor feast of burgers, hot dogs, steak, and ribs. Or is it? A dietitian and classically trained chef offers tips for firing up your cookout with bigger flavor and better nutrition.

Summer Sizzlin

Prime grilling season is Memorial to Labor Day, with Independence Day as the peak. In-season fruits and veggies around July 4 include cantaloupe, mangoes, peaches, strawberries, watermelon, corn, eggplant, green beans, peppers, summer squash, and tomatoes. When fresh produce is seasonal, it’s at its greatest color, ripeness, flavor, and nutritional value.

And even though it’s often natural to think of the grill as a home for mostly meats, there are clever new ways to amp up the nutrition in your BBQ bites. Get added protein from pulses (like dry beans and peas, chickpeas, and lentils), tofu, tempeh, nuts, seeds, and many plant-based meat alternatives. These can be scrumptious and eaten in addition to, or swapped for, animal-based proteins.

So to take your cookout to the next level,  Marisa Moore, MBA, RDN, LD, a registered dietitian and author of the upcoming 2023 cookbook, The Plant Love Kitchen (National Geographic), tells The Healthy @Reader’s Digest how you can get the most out of your summer holiday menu.

Triple Up On Veggies Or Fruits For Skewers

“Aim for a ratio of 3:1—that’s three pieces of produce for every piece of fish, chicken, or meat,” Moore says.

We love this: “Thread thick wedges of peaches or nectarines and red onion with chicken or fish for plant-powered skewers everyone will love.”

Serve Fruity Thirst-Quenchers

Whirl up slushies. “Blend frozen cantaloupe cubes with fresh mint for a naturally sweet and hydrating treat,” suggests Moore. Or serve seasonal fruit salsa, juicy watermelon salad, or watermelon gazpacho—all three recipes courtesy of our sibling site, Taste of Home.

Steak It Up

Slice eggplant into thick “steaks”—or, choose jumbo portobello mushroom caps—and grill with the classic trio of oil, salt, and pepper.

Or upgrade eggplant “steaks” into gyros. In late summer, savor cauliflower “steaks” or “steak” tacos, too.

Side Salads With Extra Protein

“For a protein-packed side, try chickpea or red lentil pasta as the base for your cookout pasta salad,” says Moore, who finds “chickpea pasta pairs especially well with tomatoes, olive oil and fresh basil.”

Or keep your chickpeas whole, like in this curried chickpea salad with grilled veggies.

[coolrunningsfoods]

Ignite Your Palate: Dive into the World of Caribbean Spice

Caribbean cuisine is celebrated worldwide for its vibrant flavors, bold spices, and the ability to transport taste buds to a sun-soaked tropical paradise with every bite. At the heart of this culinary tradition lies an array of spices collectively known as Caribbean spice. These are not just ingredients but the soul of Caribbean cooking, imbuing dishes with heat, depth, and an unmistakable island flair. Join us as we explore the exciting world of Caribbean spice, uncovering its secrets and how you can bring a dash of the Caribbean into your kitchen.

The Essence of Caribbean Spice

Caribbean spice is a broad term encompassing various herbs, seasonings, and peppers that form the backbone of Caribbean cooking. This unique blend of flavors reflects the diverse cultural influences that have shaped the Caribbean, from Indigenous and African to European and Asian.

Key Players in the Caribbean Spice Pantry

Allspice: Often called Jamaica pepper, allspice is a hallmark of Caribbean cuisine, with a warm, aromatic flavor that resembles a blend of cinnamon, nutmeg, and cloves.

Scotch Bonnet Peppers: Known for their fiery heat and fruity undertone, these peppers are a staple in jerk seasoning and hot sauces.

Nutmeg and Cinnamon: These sweet spices are integral to Caribbean desserts and beverages, adding a comforting warmth.

Thyme: Its earthy, slightly floral notes are crucial in marinades, stews, and rice dishes.

Cilantro and Culantro: These herbs add a fresh, citrusy layer to salsas, salads, and meats, with culantro offering a more intense flavor.

Caribbean Spice Blends and Marinades

Caribbean cooking often involves rich, complex spice blends and marinades that tenderize the meat and infuse it with flavor. Jerk seasoning, perhaps the most famous Caribbean spice mix, combines Scotch bonnet peppers, allspice, thyme, and other spices to create a potent blend that can be used on chicken, pork, or seafood. Another popular mix is the Caribbean curry powder, a blend of turmeric, coriander, cumin, and allspice, which gives dishes a vibrant yellow hue and a burst of flavor.

Bringing Caribbean Flavors Home

Incorporating Caribbean spice into your cooking is easier than you might think and an excellent way to add excitement to your meals. Start with a simple jerk chicken recipe or add Caribbean curry powder to your next vegetable stir-fry. Remember, the key to authentic Caribbean flavor lies in the balance of spices, so don't be afraid to adjust quantities to suit your taste.

Conclusion: A Culinary Adventure Awaits

Embracing Caribbean spice is like embarking on a culinary adventure, one that promises rich flavors, warmth, and a dash of tropical sunshine, no matter where you are in the world. Whether you're a seasoned chef or a curious food enthusiast, the world of Caribbean spice offers endless possibilities to explore, experiment, and enjoy. So, why not let your palate dive into Caribbean cuisine's vibrant and diverse flavors? Your taste buds will thank you.

FAQ

Q: What is considered a Caribbean spice?

A: Caribbean spice refers to the variety of herbs, seasonings, and peppers that are commonly used in Caribbean cuisine. This includes allspice, Scotch bonnet peppers, nutmeg, cinnamon, thyme, cilantro, and culantro, among others.

Q: Are Caribbean spices hot?

A: Not all Caribbean spices are hot. While Scotch bonnet peppers are known for their intense heat, other spices like allspice, nutmeg, and cinnamon provide warmth and depth without adding spiciness. The balance of hot and aromatic spices is what gives Caribbean cuisine its distinctive flavor profile.

Q: How can I use Caribbean spices in my cooking?

A: Caribbean spices can be used in a myriad of ways. They're great for seasoning meats, vegetables, and seafood. You can also use them to create rich spice blends and marinades, like jerk seasoning or Caribbean curry powder, which can be used to flavor dishes ranging from grilled meats to stews and rice dishes.

Q: Where can I find Caribbean spices?

A: Caribbean spices are available in many supermarkets, especially those with a well-stocked international aisle. Specialty food stores and Caribbean markets are also great places to find authentic spices. Additionally, many online retailers offer a wide range of Caribbean spices.

Q: Can I make my Caribbean spice blend?

A: Absolutely! Making your spice blend allows you to customize the flavors to your liking. For a basic jerk seasoning, you can mix ground allspice, thyme, Scotch bonnet pepper powder, garlic powder, sugar, salt, and a touch of cinnamon and nutmeg. Adjust the proportions based on your taste preferences and heat tolerance.

Q: Are there any health benefits to using Caribbean spices?

A: Yes, many Caribbean spices are rich in antioxidants and have anti-inflammatory properties. For example, allspice contains eugenol, which has been studied for its antioxidant and anti-inflammatory effects. Additionally, the capsaicin in hot peppers like Scotch bonnet has been linked to metabolic and cardiovascular benefits.

Q: How should I store Caribbean spices?

A: To maximize the shelf life and potency of your Caribbean spices, store them in a cool, dark place in airtight containers. Ground spices will typically last about 6 months, while whole spices can retain their flavor for a year or more.

Q: Can I use Caribbean spices in non-Caribbean dishes?

A: Definitely! Caribbean spices can add a unique twist to many dishes, regardless of their culinary origin. Try adding a pinch of Caribbean curry powder to your next batch of soup or stew, or sprinkle some jerk seasoning on roasted vegetables for an extra layer of flavor.

Q: Is it possible to grow Caribbean herbs and spices in non-tropical climates?

A: Some Caribbean herbs, like cilantro, can be grown in temperate climates during the warmer months. However, tropical spices and peppers such as Scotch bonnet may require greenhouse conditions or indoor gardening setups with controlled temperatures and lighting to thrive in non-tropical climates.

[friendsoneepisodeonescene]

A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.

[michaela-harper]

A healthy and tasty chicken salad with a fruity twist – great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.

[nwbeerguide]

The next in their Stone Fan Favorites series, Stone Brewing Company re-releases Baird / Ishii / Stone Japanese Green Tea IPA.

image courtesy Stone Brewing Company

Press Release

ESCONDIDO, CA (March 7, 2022) – Stone Brewing announces the release of the second beer in its series of Stone Fan Favorites, Baird / Ishii / Stone Japanese Green Tea IPA. For discerning beer drinkers, this is their cup of tea! In the whole wide world of things-that-go-together, tea and beer haven’t often been among them. In fact, Stone Brewing was one of the first US craft breweries to try such a feat. Blending the assertive flavors of hops and the delicate characteristics of tea takes profound expertise. On the nose, Baird / Ishii / Stone Japanese Green Tea IPA imparts green tea aroma alongside peach, apricot and mango from the hops. Tropical fruit flavors – mainly mango and pineapple are followed by hints of mineral and tea. The tea flavor lingers, contributing a dryness to the finish. However elegant the artistry, this is no delicate cup of tea. The beer itself, in classic old school Stone style, is big and bold at 10.1% ABV. The Stone Fan Favorites Series is a lineup of limited release throwback beers voted on by loyal fans of the brewery’s prolific 25-year history. Baird / Ishii / Stone Japanese Green Tea IPA was first brewed in 2011 to support relief efforts from the tsunami in Japan. Good friends Bryan Baird and Toshi Ishii invited Stone to collaborate on this Japanese-inspired IPA that’s been requested by fans ever since. Bryan Baird founded Baird’s Brewing in Japan and Toshi Ishii, who got his start at Stone (1998-2001) founded Ishii Brewing in Guam, soon to open in Japan. Stone’s Senior Manager of Brewing, Jeremy Moynier, shared, “Brewing with tea is a great challenge. It’s important to get the right tea and have it integrated and balanced with the other ingredients. This beer definitely strikes that balance, even at 10.1% ABV! This is a special beer, and I fondly remember that day, over 10 years ago brewing with Toshi and Bryan. This is an internal favorite and we are stoked our fans agreed and voted for us to brew it again.” Baird / Ishii / Stone Japanese Green Tea IPA is now available nationwide in 12oz six-pack cans, 22oz bottles and draft. Visit Shop.StoneBrewing.com for shipping direct to addresses in CA, OH and Washington D.C. or locate the beer by zip code at Find.StoneBrewing.com.

…

TASTING NOTES  

Appearance: Pours a deep gold with a cream-colored head.  

Aroma: A complex blend of herbal tea and hops: elements from both ingredients are there. The up-front aroma is mostly green tea, and there are also strong elements of peach, apricot and mango from the hops. 

Taste: There is a massive hop presence in both the flavor and bitterness. The hops start off as tropical fruits like mango and pineapple, and then are followed by hints of mineral from the Sorachi Ace. The tea flavors assert themselves mid-palate and linger nicely with a dry character. 

Palate: Medium-body, dry and bitter finish.  

FOOD PAIRINGS  

Appetizers: Pork Shanghai Lumpia*, Coconut Shrimp, Chicken Satay, Fried Gyoza, Wasabi Deviled Eggs 

Soups & Salads: Fruity Goat Salad (w/ berries & fillo-wrapped goat cheese)*/**, Socal Superfood Salad*/**, Katsu Chicken Salad*/**, Green Papaya Salad

Entrees: Lemon-Oregano Charred Chicken*, Cedar Plank Salmon, Japanese Beef Curry with Rice, Chicken Pot Pie 

Desserts: Pistachio Ice Cream, Lemon Macarons, Macadamia White Chocolate Cookie 

…

ABOUT STONE BREWING

The San Diego-based Stone Brewing is the 9th largest craft brewer in the United States and an industry leader in environmental sustainability. Stone operates breweries in Escondido, CA and Richmond, VA, plus seven tap room and bistro locations and one of the nation’s largest craft-centric beverage distributors, Stone Distributing Co. The company’s long list of environmental efforts includes a LEED Silver Certification, world-class water reclamation, solar panels, creative uses of spent grain, and even live goats for ecological vegetation management. Stone has been called the “All-time Top Brewery on Planet Earth” by BeerAdvocate magazine twice. To find Stone beers, visit find.stonebrewing.com. For more information on Stone Brewing visit stonebrewing.com, Facebook, Instagram or Twitter. 

from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/3tGe2L0

[surveysonfleek]

1617.

1. What’s the last thing you ate? turtle chips in choco churros flavour, a new fave!

2. What’s your favourite cheese? triple cream brie omg

3. What’s your favourite fish? raw salmon

4. What’s your favourite fruit? bananas

5. When, if ever, did you start liking olives? i hate olives

6. When, if ever, did you start liking beer? never lol. i dont mind fruity ciders though

7. When, if ever, did you start liking shellfish? i guess as a kid?

8. What was the best thing your mum/dad/guardian used to make? filipino food

9. What’s the native specialty of your hometown? we dont have anything great here haha

10. What’s your comfort food? a whopper. i know, its bad

11. What’s your favourite type of chocolate? i love lindt lindor

12. How do you like your steak? medium rare

13. How do you like your burger? a bit red in the middle and just the classic tomato, lettuce and onion with a bomb burger sauce

14. How do you like your eggs? scrambled

15. How do you like your potatoes? beer battered

16. How do you take your coffee? i love iced coffee

17. How do you take your tea? i prefer earl grey with a dash of milk and 1tsp of sugar

18. What’s your favourite mug? this cheap game of thrones one

19. What’s your biscuit or cookie of choice? subway cookies! particularly white choc and macadamia

20. What’s your ideal breakfast? a big breakfast - bacon, sausage, eggs,mushrooms, tomatoes and hash brown with a side of pancakes lol

21. What’s your ideal sandwich? tuna salad is good enough for me tbh

22. What’s your ideal pizza: meat lovers

23. What’s your ideal pie (sweet or savoury)? im happy with an apple pie from mcdonalds lol

24. What’s your ideal salad? greek salad

25. What food do you always like to have in the fridge? the usual haha

26. What food do you always like to have in the freezer? idk lol

27. What food do you always like to have in the cupboard? these questions are boring lol

28. What spices can you not live without? salt, pepper, galic and onion powder and of course all the usuals

29. What sauces can you not live without? tomato sauce and bbq sauce

30. Where do you buy most of your food? coles, woolies and aldi

31. How often do you go food shopping? every week

33. What’s the most expensive piece of kitchen equipment you own? fridge

34. What’s the last piece of equipment you bought for your kitchen? knives

35. What piece of kitchen equipment could you not live without? microwave or stove

36. How many times a week/month do you cook from raw ingredients? hmm maybe 4

37. What’s the last thing you cooked from raw ingredients? chicken curry

38. What meats have you eaten besides cow, pig and poultry? i’ve tried moose, turtle, lamb, crocodile, kangaroo

39. What’s the last time you ate something that had fallen on the floor? idr

40. What’s the last time you ate something you’d picked in the wild? haha this doesnt rly count but prob an avocado from our avocado tree

41. Arrange the following in order of preference: Italian, Mexican, Chinese, Indian, Thai, Sushi. sushi, chinese, italian, mexican, indian, thai

42. Arrange the following in order of preference: Vodka, Whiskey, Brandy, Rum. whiskey, rum, vodka, brandy

43. Arrange the following in order of preference: Garlic, Basil, Caramel, Lime, Mint, Ginger, Aniseed. garlic, caramel, basil, ginger, mint, lime, aniseed

44. Arrange the following in order of preference: Pineapple, Orange, Apple, Strawberry, Cherry, Watermelon, Banana. banana, watermelon, pineapple, orange, apple, strawberry, cherry

45. Bread and spread: nutella is my fave

46. What’s your fast food restaurant of choice, and what do you usually order? kfc, fried chicken and coleslaw

47. Pick a city. What are the best dining experiences you’ve had in that city? haha i couldnt choose

48. What’s your choice of tipple at the end of a long day? what

49. What’s the next thing you’ll eat? some sort of snack at work

50. Are you hungry now? no

51. Do you eat your breakfast everyday? nope

52. At what time do you have breakfast? maybe 7am if i have it

53. At what time do you have lunch? 11

54. What do you have for lunch? changes everyday

55. At what time do you have dinner? 7pm

56. What do you have for dinner? changes everyday

57. Do you light candles during dinner? no lol

58. How many chairs are there in your dining room and who sits in the main chair? 6 but we hardly ever have dinner together as a family lol

59. Do you eat and drink using your right hand or the left one? right

61. Mention the veggies that you like most: i legit like all veggies

62. What fruit and vegetable do you like the least? any sour fruits

63. You like your fruit salad to have more: rockmelon

64. You prefer your vegetable salad to contain more: avocado

65. What’s your favourite sandwich spread? nutella

66. What’s your favourite chocolate bar? kitkat or malteasers

67. What’s your favourite dessert? waffles

68. What’s your favourite drink? vanilla coke

69. What’s your favourite snack? idk lol

70. What’s your favourite bubble gum flavour? spearmint

71. What’s your favourite ice cream flavour? hazelnut

72. What’s your favourite potato chip flavour? salt and vinegar

73. What’s your favourite soup? clam chowder

74. What’s your favourite pizza? meat lovers

75. What’s your favourite type of dish? a hearty meal

76. What food do you hate? spicy food

77. What’s your favourite restaurant? theres way too many to name

78. Do you eat homemade food, or food delivered from outside? both

80. Who cooks at home? we all take turns

81. What kind of diet (e.g. low-fat, high-fiber, high-carbohydrate, balanced diet etc.) do you have? i dont follow one

82. How do you keep yourself fit? minimal exercise lol