#Mexican Pasta Recipes ground beef

[royal-food]

Mexican Lasagna

[worlddiscus]

20 Healthy Dinner Recipes Ready in 30 Minutes or Less

Finding time to prepare healthy meals can be a challenge. However, with a bit of planning and the right recipes, you can whip up nutritious dinners in 30 minutes or less. In this article, we'll explore 20 delicious and quick dinner ideas that are not only good for you but also bursting with flavor.

Grilled Lemon Herb Chicken:

Marinated in a zesty blend of lemon, garlic, and herbs, this grilled chicken recipe is both light and flavorful. Serve it with a side of steamed vegetables or a fresh salad for a well-balanced meal.

Quinoa Stuffed Bell Peppers:

Packed with protein and fiber, quinoa makes for a nutritious base for these stuffed bell peppers. Simply mix cooked quinoa with your favorite vegetables, herbs, and spices, stuff it into bell peppers, and bake until tender.

Shrimp Stir-Fry:

Quick and easy, shrimp stir-fry is a go-to option for busy weeknights. Toss shrimp with colorful vegetables like bell peppers, broccoli, and snap peas in a savory stir-fry sauce, and serve over brown rice or noodles.

Veggie Packed Pasta Primavera:

Loaded with seasonal vegetables, pasta primavera is a vibrant and satisfying dish. Saute onions, garlic, and your choice of vegetables in olive oil, then toss with cooked pasta and a light tomato sauce for a wholesome meal.

Turkey and Black Bean Tacos:

Swap traditional ground beef for lean ground turkey in these tasty tacos. Cook the turkey with Mexican-inspired spices, then serve it in corn tortillas with black beans, avocado, and salsa for a nutritious twist on taco night.

Salmon with Roasted Asparagus:

Rich in omega-3 fatty acids, salmon is a heart-healthy choice for dinner. Season salmon fillets with lemon, garlic, and dill, then roast them in the oven alongside fresh asparagus for a simple yet satisfying meal.

Mediterranean Chickpea Salad:

Featuring chickpeas, cucumbers, tomatoes, olives, and feta cheese, this refreshing salad is a Mediterranean-inspired delight. Toss the ingredients together with a lemon-herb vinaigrette for a light and flavorful dinner option.

Coconut Curry Tofu:

For a plant-based dinner option, try coconut curry tofu. Simmer tofu cubes in a fragrant coconut curry sauce made with ginger, garlic, and spices, then serve over rice for a satisfying and aromatic meal.

Eggplant Parmesan:

Lightly breaded and baked until golden, eggplant parmesan is a healthier take on the classic Italian dish. Layer slices of eggplant with marinara sauce and mozzarella cheese, then bake until bubbly and delicious.

Zucchini Noodles with Pesto:

For a low-carb alternative to pasta, try zucchini noodles with pesto. Spiralize fresh zucchini into noodles, then toss them with homemade or store-bought pesto sauce for a light and flavorful dinner.

Lentil Soup:

Hearty and comforting, lentil soup is perfect for chilly evenings. Simmer lentils with carrots, celery, onions, and spices until tender, then serve with crusty bread for a satisfying meal.

Greek Chicken Pita Wraps:

Filled with grilled chicken, tzatziki sauce, lettuce, tomatoes, and cucumbers, these Greek chicken pita wraps are both nutritious and delicious. Serve them with a side of Greek salad for a complete meal.

Sweet Potato and Black Bean Burrito Bowls:

Packed with fiber and protein, sweet potato and black bean burrito bowls are a healthy and satisfying dinner option. Layer cooked quinoa with roasted sweet potatoes, black beans, avocado, salsa, and cheese for a colorful and flavorful meal.

Teriyaki Beef Stir-Fry:

Tender strips of beef are stir-fried with bell peppers, broccoli, and snap peas in a homemade teriyaki sauce for a quick and delicious dinner option. Serve over rice or noodles for a complete meal.

Caprese Stuffed Chicken:

Stuffed with fresh mozzarella cheese, ripe tomatoes, and basil, this caprese stuffed chicken is bursting with flavor. Bake the chicken until golden and cooked through, then serve with a balsamic glaze for a gourmet meal at home.

Veggie-Packed Quinoa Salad:

Quinoa salad is a versatile and nutritious option for dinner. Toss cooked quinoa with your favorite vegetables, herbs, and vinaigrette dressing for a light and refreshing meal that's perfect for warm summer evenings.

Turkey and Veggie Meatballs:

Made with lean ground turkey and grated vegetables, these turkey and veggie meatballs are a healthier twist on a classic favorite. Serve them with marinara sauce and whole wheat spaghetti for a satisfying and nutritious meal.

Sheet Pan Lemon Herb Salmon and Veggies:

For an easy and hassle-free dinner option, try sheet pan lemon herb salmon and veggies. Arrange salmon fillets and your choice of vegetables on a sheet pan, then drizzle with a lemon-herb marinade and bake until tender and flavorful.

Chickpea and Spinach Curry:

Filled with protein-rich chickpeas and nutritious spinach, this chickpea and spinach curry is a satisfying and flavorful dinner option. Serve it over rice or with naan bread for a hearty and delicious meal.

Stuffed Portobello Mushrooms:

Portobello mushrooms are stuffed with a savory mixture of quinoa, spinach, feta cheese, and herbs, then baked until tender and golden for a delicious and nutritious dinner option. Serve them with a side salad for a complete meal.

Conclusion:

With these 20 healthy dinner recipes ready in 30 minutes or less, you can enjoy delicious and nutritious meals without spending hours in the kitchen. Whether you're craving seafood, poultry, beef, or vegetarian options, there's something for everyone on this list. So why not give these recipes a try and discover new favorites for your weeknight dinner rotation? Your taste buds and your body will thank you!

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Moreover, it extends personalized recommendations tailored to individual health objectives and preferences, empowering users to make well-informed decisions regarding their diet and lifestyle. Furthermore, Sugar Defender boasts a vast repository of nutritional data, simplifying the process of locating and documenting food consumption. By prioritizing convenience and accessibility, Sugar Defender endeavors to bolster individuals with diabetes in attaining improved health outcomes and fostering overall well-being.

[blogeternal]

The Ultimate Recipe List - A Culinary Adventure for Every Taste

Welcome to a culinary journey where flavor knows no bounds! Whether you're an experienced chef or a home cook seeking inspiration, a well-curated recipe list can be your gateway to delicious creations. From comforting classics and healthy choices to international flavors and Traeger recipes, this blog offers a diverse selection of dishes to explore. Let’s dive into a world of culinary delights that cater to every palate and occasion.

1. Classic Comfort Foods

Macaroni and Cheese

A beloved classic, macaroni and cheese combines tender pasta with a creamy, cheesy sauce. Bake it with a crispy breadcrumb topping for an extra layer of comfort.

Ingredients: Elbow macaroni, cheddar cheese, milk, butter, flour, breadcrumbs, salt, pepper.

Instructions: Cook pasta, make a cheese sauce with butter, flour, milk, and cheese, mix with pasta, top with breadcrumbs, and bake until golden brown.

Chicken Pot Pie

This hearty dish features a savory filling of chicken, vegetables, and a rich, creamy sauce, all encased in a flaky pie crust.

Ingredients: Chicken breast, carrots, peas, onions, celery, cream, chicken broth, pie crusts.

Instructions: Cook chicken and vegetables, combine with a creamy sauce, place in a pie dish, cover with crust, and bake until golden.

2. Fresh and Healthy Choices

Quinoa Salad

A nutritious and vibrant salad perfect for a light lunch or a side dish, combining quinoa with fresh vegetables and a tangy vinaigrette.

Ingredients: Quinoa, cherry tomatoes, cucumber, red onion, feta cheese, lemon juice, olive oil, herbs.

Instructions: Cook quinoa, mix with chopped vegetables and feta, and toss with a lemon-olive oil dressing.

Grilled Salmon

A simple yet elegant dish that highlights the natural flavors of salmon with a touch of seasoning and a light grill.

Ingredients: Salmon fillets, olive oil, lemon, garlic, dill, salt, pepper.

Instructions: Season salmon with oil, lemon, garlic, and dill, grill until cooked through and flaky.

3. International Flavors

Chicken Tikka Masala

This popular Indian dish features marinated chicken cooked in a rich, spiced tomato sauce, perfect for serving with rice or naan bread.

Ingredients: Chicken, yogurt, lemon juice, garlic, ginger, spices (cumin, coriander, paprika), tomato sauce, cream.

Instructions: Marinate chicken in yogurt and spices, cook in a tomato-based sauce with cream, and serve with rice or naan.

Mexican Street Tacos

Flavorful and easy-to-make tacos filled with seasoned beef, topped with fresh ingredients like cilantro and lime.

Ingredients: Ground beef, taco seasoning, tortillas, cilantro, onions, lime, salsa.

Instructions: Cook seasoned beef, serve in tortillas with fresh toppings and a squeeze of lime.

4. Sweet Treats

Chocolate Chip Cookies

A timeless favorite, these cookies are soft, chewy, and packed with chocolate chips.

Ingredients: Butter, sugar, brown sugar, eggs, vanilla extract, flour, baking soda, chocolate chips.

Instructions: Cream butter and sugars, mix in eggs and vanilla, add dry ingredients, fold in chocolate chips, and bake until golden.

Fruit Crumble

A delightful dessert featuring a sweet and tangy fruit filling topped with a buttery crumble.

Ingredients: Mixed berries or apples, sugar, flour, oats, butter.

Instructions: Combine fruit with sugar, top with a mixture of flour, oats, and butter, and bake until bubbling and golden.

5. Savory Snacks

Stuffed Mushrooms

Perfect for appetizers or party snacks, these mushrooms are filled with a flavorful mixture of cheese, herbs, and breadcrumbs.

Ingredients: Mushrooms, cream cheese, Parmesan cheese, garlic, breadcrumbs, herbs.

Instructions: Remove mushroom stems, mix cheese and herbs, fill mushroom caps, and bake until golden.

Homemade Guacamole

A fresh and zesty dip made from ripe avocados, lime juice, and a mix of flavorful ingredients.

Ingredients: Avocados, lime juice, tomatoes, onions, cilantro, salt.

Instructions: Mash avocados, mix with lime juice, diced tomatoes, onions, cilantro, and salt.

6. Traeger Recipes

Smoked Brisket

One of the most popular choices for Traeger grills, this smoked brisket is juicy, tender, and full of smoky flavor.

Ingredients: Brisket, mustard, seasoning rub (salt, pepper, garlic, paprika).

Instructions: Apply mustard and seasoning rub to brisket. Set up Traeger at 225°F, smoke for 8-10 hours until internal temperature reaches 200°F, let sit before slicing.

Smoked Ribs

Perfectly smoked ribs with a crispy exterior and a sweet, tangy barbecue sauce.

Ingredients: Ribs, BBQ sauce, rub (brown sugar, paprika, salt, pepper).

Instructions: Rub ribs with seasoning, smoke for 5-6 hours at 225°F, wrap in foil, add BBQ sauce in the last hour.

Grilled Chicken Wings

Crispy on the outside, tender on the inside, and flavored with a smoky touch.

Ingredients: Chicken wings, olive oil, seasoning (garlic powder, salt, pepper), hot sauce (optional).

Instructions: Toss wings in olive oil and seasoning, grill at 375°F for 30-35 minutes, adding hot sauce if desired.

Smoked Salmon

A simple and flavorful recipe that highlights the rich taste of salmon.

Ingredients: Salmon fillets, olive oil, salt, pepper, lemon slices.

Instructions: Rub salmon with oil, salt, and pepper, smoke at 180°F for 2 hours, serve with lemon slices.

Traeger Pizza

Enjoy pizza with a smoky twist, perfect for mixing up your grilling routine.

Ingredients: Pizza dough, tomato sauce, cheese, toppings (pepperoni, vegetables, etc.).

Instructions: Preheat Traeger to 450°F, top dough with sauce and toppings, cook for 12-15 minutes until crust is crispy.

Conclusion

This diverse recipe list offers something for every occasion, from comforting classics and healthy options to international flavors and Traeger recipes. Experimenting with these dishes not only broadens your culinary skills but also provides delicious meals to enjoy with family and friends. So, gather your ingredients, get cooking, and savor the joy of creating and sharing fantastic dishes!

[fcukfodmap]

Day 24: Low-FODMAP Hotdish (or Mac & Cheese Redux)

I was so disappointed by the mac & cheese I made last week, I thought I'd try again, incorporating the things I hoped would improve it. I also chucked in a bunch of stuff that was about to go off in the fridge, making this something more like a hotdish than classic mac & cheese.

A quick note on hotdish, as I recently read a recipe in ATK about the dish which was enough wrong to bug me. Hotdish is a term used by Minnesotans on most casseroles. The sort of Platonic ideal of hotdish is Tater Tot Hotdish, which includes ground beef, French cut green beans, and a can of Campbell's cream of mushroom soup, with a layer of tater tots over the whole mess.

But this isn't anywhere near the only thing that can be called hotdish, which the ATK recipe seemed to indicate. Start with some mix of a protein and a starch, probably with a bag of frozen veggies tossed in, and bound with can of Campbell's soup as the base. Top with anything from French's onions, buttered crumbs, crumpled Doritos (for when you're making "Mexican" hotdish lol) or, if you're being avant garde, French's Crispy Jalapenos (which are better than they have any right being.)

So, without further ado, to the hotdish recipe:

Low-FODMAP Hotdish

3 slices tragic gluten-free bread

2 tbsp melted plant-based butter &

4 tbsp not melted plant-based butter

1 package gluten-free macaroni

2 1/2 c lactose-free whole milk

1 cup chicken broth

2 tbsp cornstarch

3/4 tsp dry mustard

1/8 tsp cayenne pepper

1 bay leaf

6 slices thick bacon

1 red Bell pepper, cut into 1/2 inch squares

1 1/2 c green beans, trimmed to 1/2 inch lengths

4 1/2 c shredded yellow cheese, plus extra for topping

1/2 c shredded Parmesan

2 c chopped cooked chicken

salt and pepper

Preheat oven to 400F. Pulse shredded bread and melted vegan butter in food processor until breadcrumby. Spread crumbs on a rimmed baking sheet and bake until lightly browned, 7 minutes.

Whisk 1/2 c milk and cornstarch in a bowl. Cook pasta according to package directions, subtracting a minute from the al dente time, then dump the noodles into a colander to drain.

Add the 4 tbsp fake butter to now empty pan, melt on medium heat, and then stir in mustard and cayenne to bloom, 30 seconds. Whisk in the rest of the milk and the chicken broth and bring to a simmer. Whisk in the cornstarch and milk, add the bay leaf, and then cook, stirring regularly, until the sauce thickens and big bubbles form, 8-10 minutes.

Meanwhile, fry bacon until crumbly and brown, and set on paper towels to drain. Pour off excess bacon fat and add the peppers and green beans to the now empty pan, and cook until the green beans are spotty brown and crisp-tender, and the pepper is softened. Turn off heat and chop the bacon into bits.

Turn off the heat on the sauce, pull out the bay leaf, and mix in the cheese until the sauce is smooth and creamy. Add in the drained noodles, bacon bits, veggies, and cooked chicken, stirring to combine.

Pour the mixture into a lasagna pan, sprinkle with extra cheese, and then the breadcrumbs, and then more cheese if you feel like it. Bake for 15-20 minutes, then let it rest for 10.

The big difference this time is of course the addition of bacon, chicken, and veggies. A medium-sized difference was using massive amounts of cheese, and cooking the noodles less than al dente. The smaller difference is I tried out a plant-based butter -- Country Crock Plant Butter with Olive Oil -- because lactose-free butter is stupid expensive, and I feel like saving it for baking or whatever. All of these differences added up to a total freaking win.

Maybe because a hotdish doesn't really have ingredients that have to be axed completely, just subbed with slightly different ingredients, this turned out really well. Like the pizza I made yesterday could not have onions or garlic and there is no substitution for that, so I really felt the lack. So it's a very good thing traditional Minnesota food is pretty bland to begin with, because that easily adapts to a low-FODMAP diet. Could be worse.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[recipeclips]

Recipes using Hummus

tabbouleh, ground beef, pine nuts, parsley, mint

parsley

dried chickpeas, chickpea flour, flat-leaf parsley, mint

[ux-uidesigner]

Best home food recipes

Best home food recipes

Best home food recipes. Certainly, here are some popular and delicious home food recipes that you can enjoy making and sharing with your family and friends:

Spaghetti Carbonara:

This classic Italian pasta dish features spaghetti, eggs, Pecorino Romano cheese, guanciale (or pancetta), and black pepper. It's simple, creamy, and incredibly flavorful.

Chicken Tikka Masala:

A beloved Indian dish, chicken tikka is marinated in yogurt and spices and then cooked in a rich tomato-based sauce. It's typically served with naan or rice.

Homemade Pizza:

Create your pizza with your favorite toppings. Make your pizza dough or buy pre-made, add tomato sauce, cheese, and various toppings, and bake to perfection.

Mushroom Risotto:

This creamy Italian rice dish is made with Arborio rice, mushrooms, white wine, and Parmesan cheese. It's a comforting meal and savory meal.

Vegetable Stir-Fry:

A quick and healthy option, you can stir-fry a mix of your favorite vegetables with a simple sauce made from soy sauce, garlic, ginger, and a touch of honey. Serve over rice or noodles.

Chili Con Carne:

This hearty Mexican dish features ground beef, kidney beans, tomatoes, and a blend of spices. It's perfect for a comforting and flavorful dinner.

Homemade Lasagna:

Layered with sheets of pasta, ricotta cheese, mozzarella, and a rich tomato sauce, homemade lasagna is a family favorite.

Veggie Curry:

Make a flavorful vegetable curry using a variety of vegetables like potatoes, carrots, peas, and cauliflower, and simmer them in a fragrant curry sauce made with spices and coconut milk.

Chicken Noodle Soup:

Perfect for when you're feeling under the weather, this comforting soup is made with chicken, vegetables, and egg noodles in a savory broth.

Baked Macaroni and Cheese:

A classic comfort food, mac and cheese is made with elbow macaroni, a creamy cheese sauce, and a crispy breadcrumb topping.

Pancakes:

Enjoy a delicious breakfast with homemade pancakes. Top them with syrup, fresh berries, or chocolate chips.

Homemade Burgers:

Create your perfect burger with ground beef or plant-based alternatives. Customize with the toppings and condiments you love the most.

Tacos:

Set up a taco bar with seasoned ground beef, shredded cheese, lettuce, salsa, and tortillas. Let every person construct their very own tacos.

Roast Chicken:

Roasting a whole chicken with herbs and spices is a classic and satisfying choice. It's a perfect choice for a Sunday evening meal.

Garlic Butter Shrimp Pasta:

Sauté shrimp in garlic butter and toss them with cooked pasta for a quick and flavorful seafood pasta dish.

Remember, the best home food recipes are often those that you enjoy making and sharing with loved ones. Don't be afraid to test with flavors and components to fit your taste.

[guillaumesavoye]

Recipe for Mexican Mostaccioli Ground beef, stewed tomatoes, pasta, and picante sauce combine with Mexican-style cheese for a comforting dinner. 1.5 cups shredded Mexican-style cheese, 1 can stewed tomatoes with juice, 1 pound ground beef, 1 package mostaccioli pasta, 1 jar picante sauce

[solentdreams]

Recipe for Tacos in Pasta Shells with Veggies A baked pasta dish with Mexican influences is made with jumbo pasta shells filled with a creamy ground beef filling and topped with cheese and salsa. 1 can Mexican-style corn or to taste, 1 teaspoon salt, 1 cup shredded Cheddar cheese divided, 18 jumbo pasta shells, 1 cup salsa, 1 teaspoon chili powder, 1 packet taco seasoning mix or to taste, 1.25 pounds lean ground beef, 1 cup shredded Monterey Jack cheese divided, 1 package cream cheese, 1 cup sour cream, 1 can black beans or to taste, 2 tablespoons butter melted

[spice-bazaar]

The Basics of Making Homemade Spice Blends

Diversity adds excitement to life, and what better way to diversify your cooking skills than by making your own spice blends at home? Creating your own Bestspice blends not only gives you control over the flavors and spiciness in your dishes but also brings long-term benefits. Moreover, there's a sense of satisfaction in crafting a personalized spice blend, knowing that you've created something truly unique and delicious. In this article, we will explore some fantastic recipes for homemade spice blends that are easy to make and versatile enough to enhance a variety of dishes. So, gather your mortar and pestle, and let's begin!

The Best Recipes for Homemade Spice Blends

Spice blends are the secret weapons of home cooks who want to elevate their dishes from ordinary to extraordinary. With just a few simple ingredients, you can create a world of flavors that will make your taste buds dance. So, grab your spice grinder and get ready to take your cooking to the next level.

Italian Seasoning Blend

The Italian seasoning blend is a classic combination of herbs and spices used in various dishes. This blend typically includes dried basil, oregano, thyme, and rosemary. You can also add garlic powder, onion powder, and red pepper flakes for an extra kick. To make this blend, mix 2 tablespoons of dried basil, 2 tablespoons of dried oregano, 2 tablespoons of dried thyme, 1 tablespoon of dried rosemary, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1/2 teaspoon of crushed red pepper flakes in a small bowl. Store the blend in an airtight container and use it to season pasta dishes, pizzas, and roasted vegetables.

Curry Powder Blend

Curry powder is a staple in Indian cuisine and can add a burst of flavor to any dish. While there are many variations of curry powder, a basic recipe usually includes cumin, coriander, turmeric, ginger, and cayenne pepper. To make this blend, mix 2 tablespoons of ground cumin, 2 tablespoons of ground coriander, 1 tablespoon of ground turmeric, 1 tablespoon of ground ginger, and 1/2 teaspoon of cayenne pepper in a small mixing bowl. Store the blend in an airtight container and use it to season curries, stews, and rice dishes. This blend works particularly well with chicken curries.

Taco Seasoning Blend

If you're a fan of Mexican cuisine, you'll love this spice blend. Taco seasoning blend is a versatile mix that can be used to season ground beef, chicken, or vegetables for tacos, burritos, or nachos. A basic recipe for taco seasoning typically includes chili powder, cumin, garlic powder, onion powder, and paprika. To make this blend, mix 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1 teaspoon of paprika in a small bowl. Store the blend in an airtight container and use it to season ground meat or vegetables for a delicious taco night.

Garam Masala Blend

Garam masala is a blend of various ingredients commonly used in Indian cuisine. To make this blend, mix 2 tablespoons of ground cinnamon, 1 tablespoon of ground cardamom, 1 tablespoon of ground cloves, and 1 teaspoon of nutmeg in a small bowl. Store the blend in an airtight container and use it to season curries, soups, and roasted vegetables.

Herbs de Provence Blend Herbs de Provence is a French spice blend that typically includes a mixture of dried herbs such as thyme, rosemary, oregano, marjoram, and lavender tandoori spices.

[daily-deliciousness]

Cheesy tex-mex pasta

[mexicandinnerrecipes]

Taco Pasta is an easy ground beef dinner recipe that is fun and kid friendly. Th… Taco Pasta is a simple floor beef dinner recipe that's enjoyable and child pleasant. This tacky macaroni tossed in salsa and taco sauce is baked in Previous El Paso Tortilla Bowls.

[friendlyhufflepuff]

My favorite beginner friendly low effort meals

Hello! Every year I make various back to school posts, but this one may also be helpful to a variety of people-College students, anyone moving out on their own for the first time, and people like me who don't always have the mental bandwidth to put together elaborate meals. I am not a chef, or even a particularly skilled cook, so the recipes that you'll find below are as simplified as possible and use a lot of similar ingredients and techniques to each other. Note that all fresh produce can be substituted for canned or frozen if needed. I realize that the terms 'easy' and 'beginner friendly' are relative, but I hope that you'll find the meals below accessible.

*** I'm from the Mid Atlantic in the United States, so what you have in your area might differ.

***Note: I do not list specific measurements of spices because I do what my mom calls "the dump method". Usually I just season, taste, and add more if needed.

#1: Beans and Rice:

This one is a classic. There are other ways to make this are more traditional depending on where you are from, but the goal here is speed and easiness of techniques. I am not making claims about authenticity to any particular culture, but it happens to come close to something from your culture, that's awesome!

Ingredients: Canned beans, onion powder, garlic powder, salt, pepper

Prep work: Cut up tomato if desired

1. Put a can of black beans in a pot.

2.Season to taste with onion powder, garlic salt, and pepper (Some brands of beans are pretty salty already, so you may opt for garlic powder instead).

3.If you happen to have access to a fresh tomato, cut that up and throw in.

3. Pop steam in bag rice/frozen rice in microwave OR boil water and use to cook boil in bag rice.

4.Top rice with beans.

***Note: If you do not have access to a stove, you can cook the beans in a microwave safe bowl.

#2: Veggie Fajita Burrito:

As I said in #1: I am not making claims about authenticity to any particular culture, but if it happens to come close to something from your culture, that's awesome!

Ingredients: Canned beans, onion powder, garlic powder, salt, pepper, bell pepper, onion, tortilla, butter

Prep work: Cut an onion and bell pepper (frozen or pre-cut version may be available, although they might cost extra)

1. Put a can of black beans in a pot.

2.Season to taste with onion powder, garlic salt, and pepper (Some brands of beans are pretty salty already, so you may opt for garlic powder instead).

3.If you happen to have access to a fresh tomato, cut that up and throw in.

***If the above steps look familiar it's because these are the exact same steps used in the beans and rice recipe.

4. Heat up a pan with butter or butter substitute. Sprinkle garlic salt and pepper on top of butter in pan.

5.Once the pan is hot place the bell pepper in with the butter and occasionally stir

6.Once the bell pepper begins to soften add the onion. Cook until translucent. Taste and add more seasoning if needed.

7.Add the beans and vegetables to a tortilla.

****Note that if you have frozen veggies and two bowls this whole recipe can be made using the microwave.

#3: Quick and easy pasta

I really like how versatile this recipe is. You can switch up veggies, herbs, cheese, and even add bacon or other meat if you want.

Basic ingredients: Pasta, water, butter/butter substitute, garlic salt, pepper, parmesan cheese, frozen or canned vegetables

Optional: Basil, oregano, rosemary, bacon, fresh, tomato, left over meat from previous meal

1. Boil water and place noodles OR pop pre-cooked pasta pouch in the microwave

2.During the last 4 1/2 minutes cook frozen vegetables in the microwave(my favorite is broccoli, but mixed veggies or peas also work). Note that this also works with canned veggies.

3. Drain the water from the pot

4. Add butter or butter substitute and a splash of olive oil if desired

5.Season with pepper, garlic salt, parmesan cheese

***add basil, oregano, and/or tarragon for variety

***Note that if you do not have access to a stove and cannot find a the pre-cooked version you can boil pasta water using kettle or in the microwave.

#4: Pasta with Vegetarian Cream Sauce:

Now for a vegetarian cream sauce that cooks in the time that it takes for pasta water to come to a boil and cook pasta. This one is a little more involved than the other recipes, but if you have extra energy this sauce that can be made from easy to store items.

***Note that the recipe for the sauce below can be used as the base for other recipes such as chicken pot pie or a white pizza (Just sauté veggies, cut up one or two fresh tomatoes, and use it to top a pre-made pizza crust that has been covered with the sauce.

Basic Ingredients: Canned coconut milk, canned chicken broth, flour, basil, oregano, onion powder, garlic powder, salt, pepper, water, pasta, frozen vegetables, and olive oil

1. Pour a whole can of chicken brother and half a can of coconut milk into a pot and bring to boil

2. Put pasta water on to boil

3. Add basil, oregano, onion powder, garlic powder, and pepper

4. Whisk in flour to make the sauce creamy

5.Once the sauce has become creamy add a dash of olive oil

6. Once the pasta water boils add the pasta and time it to make it al dente.

7. Once you have 4 1/2 minutes left cook frozen veggies.

8.Combine the pasta, veggies, and sauce in the pot

#5: Pasta with Vegetarian Mushroom Cream Sauce:

This recipe is based on the sauce in the recipe for #4. Additional steps and ingredients have been bolded.

Ingredients: fresh mushrooms, parmesan cheese, Canned coconut milk, canned chicken broth, flour, basil, oregano, onion powder, garlic powder, salt, pepper, water, pasta, frozen vegetables

sauté some fresh mushrooms with butter, onion powder, garlic salt, and butter

Pour a whole can of chicken brother and half a can of coconut milk into a pot and bring to boil

Put pasta water on to boil

Add basil, oregano, onion powder, garlic powder, and pepper

Whisk in flour to make the sauce creamy

Stir in grated parmesan cheese

Once the pasta water boils add the pasta and time it to make it al dente.

Once you have 4 1/2 minutes left cook frozen veggies.

Combine the pasta, veggies, and sauce in the pot

#6: Beef Burrito

Disclaimer: As always, I do not claim any sort of authenticity. This recipe was inspired by Mexican American food, but was built around my allergies/sensitivities and ingredients that I had on hand right after I moved into my apartment. This is why you won't find chili powder or spicy peppers in any recipes.

Ingredients: Ground beef, Cinnamon, black pepper, garlic salt, 2 fresh tomatoes, bell pepper, onions, beans

***If you do not have access to fresh tomatoes you can used canned tomatoes

***If you do not have access to bell pepper and onions you can use frozen corn, just cook it in the microwave instead. This was actually what I used the very first time that I cooked it because I did not have much fresh produce at the time.

1: Put ground beef in the pan and cook the beef.

2. As the beef is cooking season with garlic salt, pepper, and cinnamon. (Make sure that the ground beef is cooked until it is brown).

3. Add fresh/canned tomatoes

4. Add more seasoning to the mixture.

5. Sautee bell pepper and onion with butter, garlic powder, and pepper OR microwave corn and then add butter salt and pepper.

6. Add vegetables to the mixture.

7. Put in a tortilla and serve.

[justanothercookery]

Birthday lunch

A Mexican-themed lunch for 35 on Saturday 21 August 2021

For my uncle’s 70th birthday party, my cousins and I laid on a Mexican-themed birthday lunch. Everyone enjoyed themselves enormously and in terms of catering for a crowd, this was very straightforward. (Yes, I find army-style cooking relatively easy, but this really was simple.)

We had tortilla chips set out on tables with pico de gallo, soured cream, and some shop-bought guacamole while people were arriving, saying hello, and getting drinks. For the buffet lunch, there were three burrito mixes: one vegetarian, one milder meat, and another spicier meat. There was a spicier red rice, a plain red rice, and a boiled rice. We had pico de gallo hot or mild, and with or without coriander. There were hot and mild smashed avocados. Oodles of sour cream and grated cheese, and corns on the cob.

For dessert, there was a choice of strawberry, chocolate, or vanilla ice cream with sauces, sprinkles, sweeties, and chocolate brownie. Okay, so maybe that isn’t very Mexican, but how can you argue with constructing your own sundaes? My cousin made the most beautiful strawberry and vanilla cake, and everyone was happy.

This, therefore, is how you cook for a crowd. My top tips: use the food processor to do as much heavy lifting as you can, and opt for pastes and purées where possible. Using a garlic purée will not compromise on flavour, but it will save your sanity when you have to peel and mince multiple bulbs, let alone cloves, of garlic. 

Do all of the onion in one go in the food processor. Weigh a peeled, trimmed onion for a rough weight, then weigh out the chopped onion according to each part of the recipe. Store each portion in airtight containers or labelled ziplock bags.

Do not baulk at the washing-up generated by mise-en-place. Measuring out three ramekins of the spice mix for each version of the burrito stuffing in one go is much easier than measuring out tablespoonfuls of spices each time you need to add them.

Very importantly, if you are using an ‘ordinary’ family recipe and scaling it up for the masses, always write out the multiplied version and work from that. Do not try to do the maths in your head as you go along. You will either forget or make an error.

Finally: stay calm and manage your kitchen. Ask for help when you need it and send people out of the kitchen if they are in your way or making you stressed. Remember to eat and drink, too.

Vegetarian burrito mix for 10 to 12 people

240g green lentils, washed and soaked in boiling water for 30 minutes

240g red lentils, washed

3 small-ish onions - chopped in the food processor

6 teaspoons garlic purée

1 1/2 tablespoons ground coriander

1 1/2 tablespoons ground cumin

1 teaspoon red chilli powder

1 1/4 teaspoons dried oregano

3 cans chopped tomatoes (about 1200g)

3 cans black beans in water (about 1200g)

1/2 - 1 teaspoon sugar

1 tablespoon white wine vinegar

Salt and pepper

Oil for frying

Cover the base of a very large casserole dish with oil. Fry the onion until it is soft, adding a sprinkling of salt to stop it from burning. This will take about 10 minutes.

Squeeze in the garlic purée and stir it through for 30 seconds.

Tip in the coriander, cumin, chilli, and oregano. Stir thoroughly and fry for a minutes.

Add the lentils (drain the green ones) and mix them through the spices before pouring over the tomatoes and combining. Season with salt and pepper, the sugar and the vinegar. Bring to the boil and cook for five minutes. 

Pour in the black beans with their liquid and stir very carefully but thoroughly. Bring back to the boil and then reduce to a simmer. Cook covered for about 45 minutes, until the lentils are tender. Given the quantities, it might take closer to 55 minutes. Do not be alarmed. If you are worried it will dry out, add some vegetable stock.

Stir periodically to prevent sticking.

After 45 minutes, remove the lid and test and adjust for seasoning. Cook the mix for approximately another 10 minutes, but possibly longer, to reduce to a thick, rich burrito stuffing. 

Then either cool and refrigerate, reheating it in a hot oven for about 45 minutes when ready to serve. Or serve immediately.

Milder meat mix for 10 to 12 people

1.2kg best minced steak 

3 small-ish onions - chopped in the food processor

6 teaspoons garlic purée

1 1/2 tablespoons ground coriander

1 1/2 tablespoons ground cumin

1 teaspoons red chilli powder

1 1/4 teaspoons dried oregano

3 cans chopped tomatoes (1200g)

3 cans black beans in water (1200g)

1/2 - 1 teaspoon sugar

1 tablespoon white wine vinegar

Salt and pepper

Season the meat with salt and fry it over a high heat in a large frying pan until it is browned all over.

Remove it to the bowl of a large slow cooker, leaving the fat in the frying pan.

Cook the onion in the beef fat with a touch of salt until it is golden. Then add the garlic purée and cook it for 30 seconds more. Stir in the spices and oregano and cook for a minute before adding the vinegar and sugar. Mix well and then pour over the meat in the slow cooker. Mix again.

Add the tomatoes and black beans to the slow cooker bowl and season with salt and pepper. Mix everything very well and then cook it on high for four hours or low for six to eight hours. Check for seasoning and if you need to cook it for a while with the lid off to reduce it, so be it!

Spicier meat mix for 10 to 12 people

It’s the same ingredients and method as the milder mix, but triple the spices. So that’s 4 1/2 tablespoons each of cumin and coriander and three teaspoons of chilli powder. You can always put Tabasco or Mexican hot sauce on the table, too.

Spicy red rice for 10 to 12 people (this is sufficient for inside burritos, you’ll need more if serving as a chilli)

300g long grain white rice, soaked in cold water for 30 minutes

3 red onions, finely chopped in a food processor

3-4 teaspoons garlic purée

3-4 tablespoons tomato purée

1 tablespoon chilli paste

1 litre very weak vegetable stock

1/2 tablespoon salt

Neutral oil

Cover the base of a very large saucepan with oil. Fry the onion for 10 minutes until it is a soft mush.

Squeeze in the garlic and tomato purées and chilli paste and stir through the onion for a minute before tipping in the drained rice and coating it in the red mix. Salt it.

Pour over the stock and bring it to the boil. Stir well. Cover the pan with a lid and reduce to a simmer on the lowest flame. Cook for 15 to 20 minutes, or until all the liquid is absorbed and the rice is tender.

For the red rice, just omit the chilli paste.

Plain rice for 10 to 12 people

For the plain rice, bring a large pan of water the the boil. Salt it. Tip in 300g of long grain rice that you have soaked for 30 minutes and then drained. Cover the pan. When it returns to the boil, set a timer for four minutes. When the timer beeps, test the rice. If it’s ready, drain it very well and transfer it to a greased serving dish and cover it with foil if it has to wait for a few minutes. If it isn’t quite done, cook for another minute and test again. It shouldn’t take much longer. Do not let it overcook. 

Pico de gallo for 30 to 35 people for burritos (you’ll need more for tortilla chip-dipping)

Some people like it spicy. Some do not like coriander. This caters for all of them.

16-20 large tomatoes

4 red onions, finely chopped

8 tablespoons lime juice

Bunch of fresh coriander, chopped

4 (or thereabouts, depending on strength) red chillis, minced

Salt

Mark each tomato with a cross on the base and place in a large bowl. Cover with boiling water and leave for a minute. Drain.

Slip the skins off of each tomato and then quarter them, core and de-seed them, chop finely and place in a sieve.

When the tomatoes have drained, transfer them to a large bowl. Add the onion and lime juice and sprinkle with salt. Mix well and taste it. You may need more lime or salt. This is Bowl 1.

Remove half of the mixture to a clean bowl. This is Bowl 2. Into this second bowl, mix the finely chopped chilli. Halve this chillied mixture again, with half going into a fresh bowl, Bowl 3. To Bowl 3, add two tablespoons (or more, depending on your preferences) of chopped fresh coriander.

Back at Bowl 1, with the original tomato-onion-lime mix, halve it. You now have Bowl 1 and Bowl 4. Add two tablespoons or more of chopped coriander to one half, which will be Bowl 4.

You should have four bowls of pico de gallo:

Tomato-onion-lime

Tomato-onion-lime-chilli

Tomato-onion-lime-chilli-coriander

Tomato-onion-lime-coriander

Done!

And the rest

You will need at least two tortillas a person as well as soured cream, grated cheese, and avocado. We bought ready-smashed avocado, some with lime and some with chilli and lime. It meant we didn’t have to worry about ripe-or-overripe avocados. We also put out a bowl of salad as well as Tabasco and a Mexican hot sauce. There were mini corns-on-the-cob for those who wanted them, too. All they required was dunking in a pasta pan of boiling water for a few minutes. Sure, grilling them and smothering in soured cream, chilli, and cheese would have been delicious, but completely impractical. Know your limitations.

One of my cousins mixed margaritas, and we had wine, fizz, fizzy water, cordial, and juice. If we missed anything, and I really don’t think that we did, it wasn’t for a want of trying.

Now go forth and rock and roll.

[bthenoise]

Quaran-Dine & Chill: Here are 12 Homemade Food Recipes From Some Of Your Favorite Bands

Look, we get it: You’re bored. You’re stuck at home with nothing to do and to top it all off you’re absolutely starving with no idea what to make except for a peanut butter & jelly sandwich. 

Thankfully, we knew this would happen so we reached out to some amazing artists to see if they had any recipes to help us all get through this never-ending period of social distancing. 

Submitting for a feature we like to call “Quaran-Dine & Chill,” bands like Mayday Parade, The Used, August Burns Red, Atreyu, Periphery, New Found Glory and more have all pitched in some of their most favorite recipes to make from home. 

To check out how to create Groovy Toast, cook some of Herbie’s Homemade Chicken Taquitos or even put together some Veggie Pasta with Vegan Ass White Sauce, be sure to look below. Afterward, remember, before making anything to eat, WASH YOUR DAMN HANDS!

Oh, and there’s also a special 35-song Quaran-Dine & Chill playlist at the end of all this. Listen to it as loud as you possibly can -- we hear it helps the food taste better. 

Enjoy! 

JAKE BUNDRICK - MAYDAY PARADE

JAKE’S OVERNIGHT OATS

Ingredients 1/2 cup oatmeal (any type will work but I personally like Old Fashioned or Rolled Oats) 1 cup water 1 scoop protein powder (It's not necessary by any means but I prefer French Vanilla from TrueNutrition) 3/4 cup of either frozen berries or fresh berries (strawberries, blueberries, raspberries, black berries... you can either add this now to soak overnight or wait until you're ready to eat and then add berries. It's up to you) 1 banana sliced 1 tablespoon of natural peanut butter

Instructions Mix oatmeal, water, protein and frozen berries together in a bowl or jar (frozen berries are optional). You could forego this and choose to add fresh berries later.

Cover and let sit in the fridge overnight or for a few hours -- your choice.

After soaking, add fresh berries if you haven't already. Then add bananas and peanut butter.

Enjoy.

MATT HALPERN - PERIPHERY

REALLY HEALTHY “CEREAL”

I love cereal but I don't want all the bad stuff associated with most cereals. So I came up with a healthy alternative. It's pretty simple.

Grab a bowl

Add Trader Joe's Go Raw Trek Mix

Slice up some strawberries and add them too

Throw on a couple blueberries

Add 1% milk

And there ya have it! Really hearty, really healthy, easy to make “cereal” that actually fills you up!

MATT GREINER - AUGUST BURNS RED

DEER CAMP BREAKFAST CASSEROLE 

Ingredients 18 eggs 2 cups of milk 1 cup cheddar cheese 1 lb bacon 1 lb loose sausage 1 ts salt 1 tb pepper 1 pack hash browns

Instructions Pre-heat oven to 350 degrees

Brown sausage and bacon separately-drain

Pan fry hash browns until golden brown

Grease a 13” x 9” baking pan and line the bottom with hash browns

Add a layer of bacon

Add a layer of sausage

Whip the eggs in a large bowl, then add the mix, salt and pepper, mix well

Add the cheese to the eggs and mix again

Pour the egg mixture over the meat and hash browns

Cover with aluminum foil and bake for 25-30 minutes 

Remove foil and bake until the top of the casserole begins to brown. Then remove from the oven.

BRENT WALSH - I THE MIGHTY

B-LEE'S BREAKFAST FEAST

Ingredients Hash browns 2 eggs Onions Garlic Mushrooms Peppers Cheddar cheese Black pepper Salt Ketchup Valentina (black label, extra hot) hot sauce Olive oil

Instructions First, get the hash browns going in a frying pan with lots of oil. They take the longest. 

In a second pan, get all the veggies going adding garlic when everything else is almost done so that you don't burn the garlic.

When the hash browns are done, plate them and immediately add the cheese to taste. 

The veggies should be about done by this time so add those on top. 

Fry the eggs (I like mine over medium) in the original pan you cooked the hash browns in and add salt and pepper while they cook. 

I like to top it all off with some black label Valentina hot sauce and a little ketchup. 

Add a coffee and mimosa on the side and boom, you got yourself a good ol' quarantine breakfast feast.

MARK HOLCOMB - PERIPHERY

SRIRACHA TUNA SALAD

Take two cans of tuna, break it up in a mixing bowl, toss with two tablespoons of celery, half an onion and some chopped fresh parsley.

Add 1/3 cup of mayonnaise (or veganaise if you’re a tree-hugging hippy like me), 1 tablespoon mustard, and several tablespoons of Sriracha depending on how spicy you want it.

Top off with some ground pepper and lemon juice, to taste.

Also feel free to add half a diced apple if you like some sweetness and crunchy texture in there.

Delicious, healthy and super simple.

JEPHA - THE USED

GROOVY TOAST

Soak a cup of any kind of nut (almond, cashew etc..) overnight in water.

Next day, strain most of the water except for a little bit to help blend it.

Put soaked nuts in blender with a dash of lemon, a pinch of salt, pepper, two tablespoons of olive oil.

Blend until smooth.

Optional fun: slice something spicy like a jalapeño.

Add “Groovy cheese” to either toast or crackers.

Drizzle olive oil and lemon on top of “Groovy Toast” with a spicy, spicy jalapeño and let your mouth party like your stuck at home for the next month or so 🤙

CYRUS BOLOOKI - NEW FOUND GLORY

SHEPHERD’S PIE

Ingredients: Ground Beef (or turkey, or chicken, or any kind of meat for that matter) Onion, diced (optional) Frozen veggies (1 bag of pretty much anything you have, normally a carrot/corn/peas mix, but seriously, anything will do) Worcestershire Sauce (optional, but check the back of your cupboard because you probably have a bottle that’s been sitting there for years and is still good!) Potatoes (again, any kind of potatoes will do) Cheese (cheddar is the standard, but use what you have!)

Instructions: Cook your meat in a skillet, seasoning with salt and pepper and adding diced onion if you have while cooking.  

Cook/microwave your bag of frozen veggies and add directly into the meat and stir.

Now’s the time to find that Worcestershire sauce if you have it -- if not, don’t worry, this is awesome without it too!

Add a cup of cheese in there and also 1/2 cup of liquid (could be water, could be chicken/beef broth if you have). Stir to combine all ingredients and turn to low heat to keep warm.

Meanwhile, make mashed potatoes however you can (whether by hand or with a box) and when done layer these two things in an ovenproof dish — meat/veggie mix on bottom, mashed potatoes on top.

Toss cheese all over the top of that and throw it in the oven on medium heat for 20 minutes to melt the cheese.

Now, sit back, relax and enjoy your dish whether with family or all alone. It’s a full meal all in one, tastes even better the next day and you can even freeze it!

BRANDON SALLER - ATREYU

WINNER WINNER ISOLATION DINNER (Crispy Baked Chicken Thighs)

Ingredients Bone-in chicken thighs w/ skin Salt (coarse salt works best but any will work fine) Pepper Garlic powder Mixed herbs or Italian seasoning Desired veggie - Whatever you have (ie broccoli, green beans, asparagus, zucchini) Italian dressing (your favorite)

Instructions Preheat oven to 400º  

Pat dry chicken on both sides with a paper towel

Season both sides of chicken liberally. Especially the top. The key to this chicken is the well seasoned crispy skin.

Place on sheet pan and roast in oven for about 40 minutes. You are looking for the chicken to be cooked through and skin to be browned and crispy.

When chicken has about 20 minutes left, put marinated veggies on a sheet pan and roast until chicken is done.

When finished, let chicken rest for about 5 minutes as it just came out of a 40-minute fiery hell and will 100% burn your mouth.

ENJOY!

IRA GEORGE - MOVEMENTS

TACO SALAD

This is a very easy and fluid dish that you can make on your own with ease. Whether you are a vegetarian or vegan, you can make this fit your lifestyle.

Ingredients 1 bag of chopped romaine 1 can of black beans 1 frozen bag of white or brown rice 1 cup of frozen corn (thawed) Soyrizo (or any type of ground meat) 1/2 bell pepper 2 Roma tomatoes 1/3 yellow onion 1 avocado Cilantro 1 lime Taco sauce of your choice Cilantro dressing (or something comparable) Diced jalapeños Shredded Mexican cheese Handful of tortilla chips

Instructions Dice the bell pepper, yellow onion and Roma tomatoes

Chop a handful of cilantro

Thaw corn in microwave

In a small pot heat up the can of beans

Cook the soyrizo or other meat in a pan at the same time (if you are using meat you will need to season to your liking)

Heat rice in microwave (if using uncooked rice have it ready before everything)

Grab a big bowl and put rice down. Add the cilantro and lime and toss together

Now add everything else however you want. Remember this is a completely fluid meal, add or takeout any ingredient you feel. Get creative with it! DON’T FORGET TO ADD THE AVOCADO AND SAUCES!!

NICK VENTIMIGLIA - GRAYSCALE

HERBIE’S HOMEMADE CHICKEN TAQUITOS

Servings: 12 Calories: 241 Prep time: 20 min Cook time: 20 min Total time: 40 min

Ingredients 3oz cream cheese 1/4 cup salsa of your choice 1 tablespoon lime juice 1 1/2 teaspoon of taco seasoning 2 fresh cloves of garlic, minced 3 tablespoons cilantro or parsley 2 scallions diced 2 cups shredded cooked chicken or whatever protein you desire 1 cup Mexican blend cheese or whatever you want 12 6in flour tortillas Cooking spray Kosher salt

Instructions Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

In a large bowl, mix together the cream cheese, salsa, lime juice, taco seasoning, garlic, cilantro, and scallions until well combined and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).

Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.

Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)

Bake for 15-20 minutes or until crisp and golden.

Serve with salsa, sour cream, or guacamole.

BALSAC THE JAWS 'O DEATH - GWAR

I offered up my recipes for Feline Fricassee and Poodle Wellington but my publicist informed me that things hadn't yet gotten to the point where most people are ready to eat their pets. Instead, here is a recipe that you should be able to throw together without having to take that dreaded trip to the supermarket. 

Now more than ever, everyone should be able to hunt and kill their own food. So the first thing you will need to do is grab your favorite battleaxe, knife or shotgun and go in your backyard. Look for the happy yellow flowers that are probably taking over your poorly manicured lawn. Pick as many of these as you can find, making sure to pull them out from the roots keeping the long dark green leaves intact. You may be asking, “What do I need this shotgun for?” The weapon is in case your neighbor sees you and tries to shake hands!

DOOMSDAY DANDELIONS 

Ingredients Dandelion greens 1/2 cup olive oil 3 tablespoons vinegar (red wine vinegar or balsamic work best but whatever kind you can find in your cupboard. It is the apocalypse after all) 1 tablespoon mustard (Dijon if you've got it but who am I kidding, you only have that horrible yellow crap!) 2 cloves garlic minced Salt and pepper 2 teaspoons dry herb (use whatever you can find. What are you saving that stuff for?)

Instructions Pick the flowers off the dandelion greens (these are edible too, I suggest beer battering them and frying them, but that's another recipe and I'm not getting paid for this). 

Trim the hairy roots from the greens and discard. 

Wash all the dirt from the greens, cut them in half at the base keeping the leaves attached and soak in clean cold water. 

Wisk all other ingredients together until they are a cohesive solution. 

Drain and pat dry the greens and dress them with the vinaigrette. 

Enjoy by yourself!!

SCHUYLAR CROOM - HE IS LEGEND

VEGGIE PASTA WITH VEGAN ASS WHITE SAUCE

Ingredients 1 medium onion chopped 3 cloves of garlic Red bell pepper julienned Broccoli florets Mushrooms sliced thin Zucchini halved and sliced Yellow squash quartered and sliced 1 or 4 splashes of white wine

Finisher Sauce 1/4 cup of unsweetened oat milk 1 or 2 tbs coconut oil 1/4 cup vegan mayo A few handfuls of vegan cheese (I used a vegan pepper jack by Daiya and a bit of Follow Your Heart Parmesan) 1/3 cup of Nutritional yeast Fresh basil

Herbs and Spices Kosher Salt Fresh ground pepper Herbes de Provence Some other optional shit

Pasta Fettuccine noodles ( I like that Ancient Grain in the blue box.)

Instructions Boil salted water for your noodles and in a separate pot boil a few cups of water to blanche your broccoli. You’ll be mad if your water is not boiling before you start sautéing your veg... that shit goes quick, watched pots never boil.

In a large saucepan over med/high heat: Sauté onion for about 5 minutes until it is soft and almost translucent. Add chopped garlic until that smell wakes up your girlfriend. Boom you’re cooking. Salt and pepper that junk.

Add the peppers, mushrooms, zucchini and squash, hit it with some more salt and pepper. I like to throw in some Herbes de Provence and a TINY SPRINKLE of cayenne (a little goes a long way) plus some truffle salt because I’m fancy.

By now the lil pot should be boiling. Throw those broccoli guys in there and when they turn dark ass green drain them and throw them in the pot with the other veggies.

Shit’s all steamy now. It smells crazy good. Your girlfriend and your dog are in the kitchen salivating.

Hit those veggies with some white wine. I say a few dashes, but you’ll know. You’re gonna want to let that cook off for 3-5 minutes.

Maybe you’ve already put your noodles in. If so, they’re ready to drain. If not, get to it 9 minutes after the water starts boiling again (read the box)

Now your noodles are in the strainer. Make your partner divide that into bowls.

After the wine has cooked off, add the veganaise, coconut oil, vegan cheeses and the nutritional yeast and stir all of that up until melty and gooey and combined with the veggies. I like the throw in about half a cup of chopped sliced basil and leave a little for a garnish after you’ve topped your pasta with this creamy ass veggie goodness.

OH! Pro tip: Garlic bread. (Do this 40 minutes ago before starting anything else.)

Take 2 heads of garlic and peel most of the skin off but leave bulb intact.

Chop the very top of the head off the garlic to expose the clove (like 1/16 of the top).

Place it in tinfoil and close it up around the sides. Douse with a generous amount of olive oil and salt and pepper all over that opening on the bulb and close the foil up tight around the top. Create a little oven inside your oven.

Bake at 375 for 40 minutes. You’ll smell it.

Let it cool well.

Toast a loaf of French bread.

Those little garlic cloves will pop out like little teardrops of pure heaven. Smear that junk on your toasted bread and thank me later. The oil is now roasted garlic oil. You could drizzle that on the bread too or over the damn pasta that’s in the bowl.

(Be careful. You will want to skip the steps of letting the bulbs cool. They are unforgivingly hot and will burn your flesh.)

[nyc-uws]

Hacks For Ordering Healthy Takeout And Delivery, By CuisineChinese, Mexican, Italian and more — restaurant food can be made more nutritious with these tricks.

By Su-Jit Lin, Guest Writer 10/06/2020 05:45am EDT

As nutrition information becomes more widely available and ingredient transparency is more widely demanded due to food allergies and sensitivities, people are continually stunned at the amount of empty, nutritionally deficient calories they’re consuming when they dine out or order delivery.

But with a few easy fixes, you can hack your order and make it fit the ideal 1:1:2 ratio of carbs, protein and vegetables that professionals recommend.

After all, when you bring your food home, you’re free to make additions, subtractions and substitutions however you please to make it more beneficially nutritious, no matter the type of cuisine you order.

Let’s address some of the most common takeout and delivery cuisines you can easily make more nutritious.

Strategize Your Sandwiches

Every sandwich needs ― to borrow Ross Gellar’s term ― a “moist-maker.” For that reason, mayo is a must for many people. However, it’s a caloric bomb, especially if it’s slathered on with a heavy hand. The good news is, you have alternatives.

When ordering a sandwich, ask the restaurant to leave off the mayo so you can finish dressing it at home with your own. Sandwiches without mayo will be less soggy when you receive them anyway.

As registered dietician Casey McCoy reasons, “adding mayonnaise yourself allows you to choose how much goes on. If they do it for you, you may end up eating more than you normally would.”

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Another reason to sauce up at home? You can cut calories with canola oil mayonnaise or get on trend with avocado oil. However, McCoy recommends olive oil as “a better fat choice.”

Aside from this simple swap, bringing a sandwich home also opens up a plethora of add-on and change-up choices, allowing you to deconstruct and customize it in the privacy of your own kitchen. There, no one will look at you askance if you take off a slice of bread to replace it with a few leaves of lettuce. And you won’t get any odd looks, either, for completely taking apart your sandwich and putting it on a bowl of salad greens. Both are great ways to increase your vegetable intake, the nutritional value of the meal, and inch up to that 2:1:1 ratio.

Healthier Salad Hacks

If a salad typically doesn’t fill you up, it’s easy to convert it into something substantial that’s still nutritious. Consider turning your salad into an overstuffed wrap using tortillas, lavash bread or pitas with better nutritional value than what is offered at most restaurants. Eschew the side of bread that usually accompanies a salad, and instead, look for whole grains, high fiber, higher protein and low sugar on the nutritional labels of home pantry staples.

Another great tip for salads is to ask for the cheese and/or sweet toppings like dried fruits and nuts on the side. Although “these additions are a great choice for a salad to actually be satisfying and fill you up appropriately,” according to McCoy, getting the high-calorie ingredients on the side can help you personalize and control how much you’re consuming.

For takeout, salad dressing is usually separated, so that’s one less ask you have to make. This allows you to use just enough so that your greens aren’t drowning in it. “Toss it in a big bowl at home while you add the dressing to make sure it’s well-dressed,” McCoy recommends, “or use some lemon for extra flavor instead of using more dressing.”

Asian Takeout Additions

It’s easy to increase the nutritional value of your Asian restaurant takeout when you order. For one, tofu is a nutritional superstar McCoy calls “a great and inexpensive source of protein that is very easily absorbed, and a rich source of isoflavones, which research has shown to have protective effects against cardiovascular disease and some cancers.”

But even better, across the continent, vegetables feature heavily in most wok-fired dishes. Her pick is often Thai, which “tends to be a pretty healthy takeout pick because they have a lot of vegetable-heavy offerings.”

You can also steam-crisp or stir-fry your own vegetables and then toss them in the sauce that came with your takeout. This can help re-proportion the dish to better fit the ideal ratio.

Boosting your vegetable quotient with a quick homemade sauté works for many of the more indulgent noodle dishes, too. Matchstick vegetables like carrots, broccoli stalks, bell peppers and cabbage blend in well with lo mein, drunken noodles, chow fun, mei fun, yaki udon, and more. For no-cook, no-fuss toss-ins, bean sprouts can contribute a refreshing bite to heavier noodle mains, as can sliced snow peas or chopped sugar snaps. For soups, adding baby bok choy is actually quite traditional, or add Chinese or nappa cabbage or romaine lettuce (don’t knock it until you try it!).

Finally, you can ask for brown rice instead of white. McCoy says “you’ll be adding fiber and nutrients that will make you feel more satisfied than refined grains like white rice.”

Italian Updates

Pizza is often considered a cheat food, but there are multiple ways to make it more nutritious.

You know that slice is going to taste better after a few minutes in the toaster oven, so why not add some vegetables to it while you’re at it? Ordering a plain cheese pizza (or a vegetable one) gives you wiggle room to control your ratios. You can add grilled chicken, turkey pepperoni, turkey sausage, or sautéed and drained lean ground beef to make the proteins lean, or steam spinach or broccoli to toss on top of a white pizza and let them get toasty. Alternatively, zucchini is a nice add-on for red-sauce pies, and peppers, onions, and mushrooms are classics.

“I like to order a Caesar salad with my pizza and/or add lots of vegetable toppings to it,” McCoy said. “It sounds simple, but romaine is higher in vitamin A, folate, and fiber than kale or spinach, and anchovies have omega-3s, while olive oil is a monounsaturated fat, both of which can reduce the risk of heart disease.”

Caesar and other salads are typically on the menu at any Italian restaurant or pizza parlor, but what isn’t often advertised is that customers can usually request a side of steamed vegetables instead of the usual pasta side. This is typically some variation of a medley that may feature broccoli, zucchini, cauliflower, carrots and green beans. Sautéed or steamed broccoli, spinach and broccoli rabe are also often on offer, and they go better with marsala wine sauce dishes, française or piccata preps than clashingly sauced pasta.

Latin American Twists

Food from this corner of the world is also easy to make healthy when you order. Two effortless changes would be to request no cheese or sour cream on your dish. Instead, add your own pre-grated cheese at home — it typically comes in nonfat, part-skim, 2% or whole fat options, but McCoy suggests forgoing fat-free options for something 2% or more. “Your body needs fat,” cautions McCoy, “and fat-free isn’t as satisfying and may cause you to overeat later.”

To substitute for the sour cream, 2% Greek yogurt is an easy edit that keeps the flavors and mouthfeel indulgent while introducing helpful live and active cultures to your gut flora as well as increasing protein.

Establishments can often make other substitutions for you. Swapping white rice for brown, when available, is one of them. You can ask to swap rice for beans or request twice the peppers and onions in lieu of rice or in addition to it. Lettuce is also typically available, so just ask for it if you don’t want a whole side salad!

When it comes to Mexican food like tacos, say “yes” to all the vegetable accompaniments: the pico de gallo, the charred green onions, the shredded cabbage or lettuce. In fact, while you’re at it, dice up some more fresh tomatoes for their many vitamins and minerals and chop up more cabbage at home to bury your taco filling in, adding fiber as well as a palate-cleanser for the salt and char. Consider it more of a side than an accent.

You can also ask for corn tortillas instead of flour, which typically have far fewer calories. Corn is “less refined and contains more fiber,” than flour, McCoy said. Another alternative? Skip the tortillas entirely in dishes like fajitas, and turn them into rice and salad bowls.

The same applies for other types of Latin American food: Get a side salad with your Cuban or medianoche sandwich; ask for grilled veggies instead of rice or beans; add versatile sautéed zucchini to your ropa vieja or arroz con pollo; put your roasted pork on a salad; ask for your crema on the side and save your sweet plantains for dessert.

A Sweet Finish

And what’s dinner out without dessert? You can slightly moderate your indulgence by asking the restaurant to pack your dessert plain, skipping the restaurant’s embellishments such as whipped cream, ice cream, caramel sauces, chocolate drizzles, and the like. Instead, add your own at home. Use frozen yogurt, light ice cream or lighter whipped cream. Choose reduced sugar, no-sugar-added or added-fiber jams or jellies for accent flavors. Or just go with some fresh fruit. When you’re finishing the dish in your own kitchen, the choice is entirely yours.

As you can see, ordering in doesn’t mean having to leave your nutrition by the wayside. Go ahead and have that taco night, order the pizza after a busy day, call for Chinese, and get that dessert to split. You deserve it, and with these dietician-approved simple swaps and additions, you don’t even have to earn it.

https://www.huffpost.com/entry/ordering-healthy-takeout-delivery-cuisine_l_5f6224ebc5b65fd7b857cfb8

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Velveeta Mac and Cheese

If you’re looking for the creamy mac and cheese of your childhood, this is it! Homemade Velveeta cheese sauce with tender mac is what mac and cheese dreams are made of.

These days we have fancy mac and cheese with gruyere and breadcrumbs and all that, but do you ever dream of just easy plain mac and cheese, like the box kind, but without the powdered cheese and that mushy pasta? Enter this Velveeta mac and cheese.

This mac and cheese is a people pleaser! I mean, right now the only people I’ve been serving it to are myself and Mike, but boy oh boy does it hit the spot, especially after coming in from a crisp and cold walk. Super hearty and heartwarming, so cheesy and so easy.

This super easy homemade recipe is made on the stovetop and can be enjoyed as is, or baked. I like it straight from the stovetop into a bowl, with a spoon because it’s the ultimate in cozy.

why velveta cheese 

its makes the smoothest sauce there is 

How to make Velveeta mac and cheese

Cook the pasta. Bring a large pot of salted water to a boil and cook your mac (or pasta of choice) according to the package directions, then drain well.

Make a roux. While the mac is cooking, make a roux by melting butter in a saucepan. When it’s melted, add in the flour and spices and stir until everything comes together.

Add the milk. Pour the milk in slowly, stirring so the sauce is smooth and creamy. When you’re done adding in the milk, let the sauce come to a simmer so it thickens up.

Melt the cheese. Add the Velveeta – it’ll melt easier if you cube it up – and stir until until the sauce is creamy.

Stir in the mac. Add the drained mac, mix everything up and enjoy   

Mac and cheese variation

Pumpkin mac and cheese – stir in 1/2 cup of pumpkin pureeGreen chile mac and cheese – stir in 1 small can of chopped green chilesCheeseburger mac and cheese – stir in 1 lb of seasoned browned ground beef, 1/2 cup diced onion, 1/4 cup tomato pasteTaco mac and cheese – stir in 1 lb of seasoned browned ground beef, 2 tablespoons of taco seasoning, and 2 chopped tomatoes. Top with Mexican 4 cheese blend.Bacon mac and cheese – sprinkle on crispy baconTuna mac and cheese – stir in 2 cans of drained tuna and 1 cup of frozen green peasGreen mac and cheese – stir in 2 tablespoons pesto, and 2 cups cooked chopped broccoli

           prep time 5mins- coock time 20 mins- total time 25 mins

           ingredient

8 oz macaroni about 2 cups dry, or other small pasta of choice

2 tbsp butter

2 tbsp flour

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dry mustard powder

1.5 cups milk of choice

1/2 lb Velveeta cheese cubed

1/2 cup shredded chedda

Cook the macaroni in a large pat of salted water according to the package directions and drain well. In a large saucepan, melt the butter over medium heat. When melted, stir in the flour, garlic powder, onion powder, and dry mustard, until smooth and incorporated.

Pour the milk into the pan in a thin stream while whisking, until smooth. Keep on medium heat, stirring occasionally, until the sauce bubbles and thickens, 3-5 minutes.

Add the cubed Velveeta and shredded cheddar and stir until melted and creamy.

Add in the drained macaroni, mixing until evenly coated, taste and season with salt and pepper. Enjoy!

           NotesTo bake: Scoop the mac and cheese into a oven safe casserole                  dish, top with 1/4 cup of shredded cheddar and 1/4 cup panko                              breadcrumbs or crushed ritz crackers and bake at 350°F until the cheese            melts and is golden crisp 20 a 30 min

           this is how you make valveta mac and cheese