#Mexican Pasta Salad Recipe

[recipe-collector]

[hoval-official]

Recipe for Mexicali Pasta Salad In order to create a vibrant and tasty pasta salad that is ideal for picnics, tri-colored rotini pasta is combined with corn, black beans, Mexican cheese, and red bell peppers. 1/2 cup Italian-style salad dressing or more to taste, 1/2 lime juiced, 3 green onions thinly sliced, 1 can black beans drained and rinsed, 2 tablespoons taco seasoning mix, 1 slice onion minced, 1 package tri-color rotini pasta, 1 can Mexican-style corn drained, 1/2 cup shredded Mexican cheese blend, 1/3 cup minced fresh cilantro, 1 can chopped green chilies, 1/2 cup chopped red bell pepper

[run-graph]

Pasta Salad - Mexicali Pasta Salad

[bilgiarena]

Allkindaideas - Platin

When it comes to dinner ideas, there are countless options to choose from. Whether you're looking for a quick and easy meal or something more elaborate, the possibilities are endless. One popular dinner idea is to create a themed meal, such as a taco night or a pasta bar. This allows for customization and variety, as each person can choose their own toppings and ingredients. Another option is to try out new recipes from different cuisines, such as Indian, Thai, or Mexican. This not only introduces new flavors and spices into your meals but also expands your culinary horizons. Additionally, incorporating seasonal ingredients into your dinner ideas can provide a fresh and vibrant twist to your meals. By using ingredients that are in season, you can take advantage of their peak flavor and nutritional value. Whether it's a hearty soup in the winter or a refreshing salad in the summer, seasonal ingredients can elevate your dinner ideas. When it comes to drawing ideas, the possibilities are truly endless. One popular option is to draw from nature, capturing the beauty of landscapes, flowers, or animals. This allows for creativity and exploration of different textures and colors. Another idea is to draw portraits, either of people or animals, focusing on capturing their unique features and expressions. This can be a great way to practice observation and improve your drawing skills. Additionally, abstract drawing can be a fun and expressive way to explore shapes, lines, and colors. It allows for freedom and experimentation, as there are no rules or limitations. Whether you prefer realistic drawings or more abstract and imaginative pieces, the world of drawing offers a wide range of possibilities for creative expression. Tattoo ideas are deeply personal and can hold significant meaning for individuals. When it comes to tattoo ideas, one popular category is food tattoos. From intricate designs of fruits and vegetables to tattoos of favorite dishes, food tattoos can symbolize a love for cooking, a connection to nature, or simply a passion for good food. Another popular tattoo ideas is chef tattoos. These tattoos often feature culinary tools, such as knives or utensils, and can represent a person's dedication to the art of cooking . Additionally, tattoo designs inspired by nature, such as flowers, animals, or landscapes, are timeless choices that can hold personal significance. Ultimately, the best tattoo ideas are the ones that resonate with you and reflect your unique personality and interests.

[openmindcrimecook]

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[beautiful-basque-country]

The food served at Basque restaurants in the US equally fascinates and horrifies me: pinto beans without sacramentos, pickled tongue (an icon in euskoyankee cuisine), salad with a strange dressing and fresh cheese (yes, that white thing), chips, spaghetti, green beans and more unknown things.

It’s side dish paradise. A festival of “create your own dish”. And you can’t identify anything on the table despite it being “authentic Basque cuisine”:

It fascinates me how the meaning of the same signifier (Basque cuisine) changes depending on circumstances and environment. For the Americans of Basque origin this - and not any other thing, not the Basque cuisine from here [EH] - is the cuisine that defines their ethnic identity. How not to love them, if they offer you rice with mussels as Basque-ness heaven 😍

The truly magical aspect of Basque-American cuisine is that it was developed to adapt to the available ingredients (much meat, few fish) and to the more and more americanized taste of their fellow diners. It was need what brought them away from the culinary canon of their homeland. Don’t tell someone from Bakersfield, Reno or Boise that what they eat isn’t a true Basque recipe because they will hit you. As they should.  Their concept of identity, of what’s traditional or super Basque is as valid as our own. A big part of the Basque women that created the Basque-American recipes arrived in America from a rural and poor place. Their food references didn’t include anything fancy or some dishes that were created at the beginning of the 20th century that eventually succeeded here, like cod pil-pil. They moved to the US out of need and they used to live like this:

Other euskoyankee recipes came directly from shepherds, men with few or no cooking experience but that were very hungry. They had to live alone with the only help of a pot and a fire. Basque shepherds invented a unique breakfast - bread, cheese and honey, mixed with boiling hot coffee - that was talked about in the Californian press in 1929: 

They also made popular the so-called sheepherder bread, that’s still a classic in California and that they would make in an iron pot. Shepherds would get up in the early morning, make the dough with some saved yeast, and let it rise while they got ready to work. Later, in a hole digged in the ground, they would put some red hot coal and then an iron pot with the dough in, and covered it with the lid, more coal and dirt. When they came back from work, their bread was ready and still warm. This type of bread is completely unknown in Euskadi, but it’s an icon of Basqueness in the US. There are even competitions.

Another characteristic of euskoyankee food is more how it’s eaten, and not what. The first Basque restaurants in the US were dining areas inside hostels, with a fixed menu and a communitary style. Long tables, everyone eating the same. Just like when we go to a sagardotegi.

For a fixed price you get soup, salad, the famous pickled tongue, pasta, cheese, salsa (Mexican style), bread, wine and a main dish that changes everyday: lamb stew, oxtail, sweetbreads, fried chicken, etc. Is this what we understand as Basque cuisine? Of course not, but it isn’t less authentic than ours. Here our food tradition evolved in one way, and there, in another. We are nobody to put labels or to believe we are guardians of anything. It’s even possible that some Basque-American recipes are older than many we consider a classic and super traditional on this side of the Atlantic. Let me remind you that the old Basque cuisine was extremely simple and humble.  

Original Twitter thread by Basque journalist and foodie Ana Vega

[physicallyherementallykissingmen]

Ghoul favorite food HC 👀

thank you anon for the ask!! (THIS TOOK FOREVER PARTS OF THE DRAFT KEPT GETTING DELETED AND I ALMOST THREW MY PHONE AT THE WALL!!!)

———————————————————————

The Nameless Ghouls and their favourite foods!!

Aether

• BANANAS!!!!

•He definitely has a sweet tooth, more leaning towards natural sugars than artificial sugars but either he loves.

•Aether is most likely to be caught in the ghoul’s kitchen shoveling grated cheese into his mouth at an unholy (heh) hour at the night.

•Even though he loooooves bananas, he despises banana flavored candy.

Mountain

•He will absolutely fuck up a caeser salad. If you were to give him a salad on a paper plate he would get too excited and eat the plate too. :’)

•Like other Earth Ghouls he is a vegetarian of course.

Rain

•Just like Copia he absolutely loves pasta, from ravioli to rigatoni to fettuccine he will absolutely fuck up whatever pasta you put in front of him. He will inhale any noodles within the ministry grounds, whether they’re cooked or not.

•You know how wolves get territorial over well, territory? Rain gets territorial over pasta. He once pushed Sodo down a flight of stairs when he found out he ate his almost week old spaghetti.

•Rain is quite the talented chef, hanging around Terzo when he was cooking he managed to get some lessons from the former Papa. Days when he misses Terzo the most he’ll cook some of the meals he was first taught how to make, just to reminisce on the memories and feel closer to him.

Sodo

•He loves spicy and sour food, or anything with some kick for that matter, but he has some of the most sensitive tastebuds out of the ghouls, hell, even out of everyone in the ministry.

•Whenever he does eat spicy food, he always has a glass of milk nearby, despite Cirrus telling him that its better for him to drink water.

•Sometimes he uses sour candy to ground himself whenever he’s especially stressed, whether it be one of the ghouls that’s getting on his nerves, or touring he always keeps a bag of sour patch kids with him, or for more stressful times of the year he’ll keep some warheads in his pockets.

•In terms of cooking? He cannot cook. Sodo has almost burnt down the ministry a couple times trying to cook. Did he once he make cupcakes that were so burnt that they made Rain throw up? We’ll never know. 🤫

Swiss

•Swiss isn’t exactly picky when it comes to food, he’ll most likely eat anything you put in front of him.

•Although he’s fine with all food, he has a special place in his heart for international food, it could be sushi, ramen, mole, enchiladas, paella, or pad thai, but when he’s done eating it he might take a couple bites of the plate too.

•He can cook very well, being able to make some of the meals listed above. Learning some of his best recipes from Rain he always tries to linger around the kitchen when the water ghoul is cooking, just to get more ideas and what not.

Cumulus

•Like Aether she has one of the biggest sweet tooth of the group, having a particular love for chocolate. She looooooves chocolate waffles not really caring whether they’re pre made or not.

•She is incredible at making desserts, especially cookies. It’s like taking a bite of heaven (ironically). As much as she doesn’t make them, Sodo and Aether are big fans of her mexican wedding cookies.

•Just like Special Ghoul brings toys, she makes pastries and goodies for the orphans in the ministry, bringing them year round. She’ll sometimes bring Copia to tell the kids some of his lighthearted stories from his time in the orphanage.

Cirrus

•She’s a big lover of seafood, her two favourite dishes being salmon patties and tuna melts.

•Although she is an air ghoul she does love restaurants or anything for that matter by the sea. Cirrus thinks it’s very relaxing to just enjoy the ocean because how it’s an entirely different world just a few miles out.

•This ghoulette is mainly in charge of keeping Sodo out of the kitchen to prevent any disasters that may or may not burn down the ministry.

———————————————————————

Hope you enjoyed anon and whoever else is reading this! Happy late new years! <3 (once again sorry for how long this took)

[vidaamour]

HOW THE FUCK DO I COOK THAT IM BROKE AS SHIT (HTFDICTIBASVV) , Master post:

[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!

Sugar Defender represents a cutting-edge mobile application crafted to aid individuals in effectively managing their bload sugar levels. Sporting a user-friendly interface, it offers a plethora of functionalities aimed at monitoring glucoase levels, overseeing dietary intake, and ensuring timely medication adherence. Through this app, users can meticulously record their daily meals and snacks, gaining valuable insights into the impact of various foods on their bload sugar levels.

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.

[jennycalendar]

would you like some recipes? if so, what foods do you like?

oooh i would, thank you!!! it's going to be a minute before i can transition to actually cooking from a recipe (Kitchen Is Scary When You Don't Know What You're Doing, hence hellofresh) but at some point in the future i will probably go recipe hunting :) so definitely yes! i tend to like pasta, pizza, indian food, & mexican food, plus also i am trying to figure out how to learn to like salads lmao. and also any dessert is always very good, especially something chocolate-y.

and omg also worth mentioning that i'm vegetarian!!!

[motherhenna]

Some recipe suggestions/tips from someone who hates cooking, doing dishes, and dealing with produce:

Ingredients I get in bulk/always have on hand:

corn tortillas (get the giant bag of them and stick it in the freezer, they make great snacks on their own, and you can put mish mash in there and call it a taco!)

Pasta/Lentils/Rice

Tomato sauce and paste

Canned/frozen veggies (I like beans, corn, potatos, and peas especially but to each their own. Chickpeas are usually pretty good too.)

canned refried beans

Ground meat (I buy in 1lb increments and stick in freezer for easy protein)

frozen chopped onions

diced garlic in water

spices (Garlic and onion powder, cumin, curry powder, paprika, cayenne, oregano, basil, rosemary, bouillon, etc)

condiments (soy sauce, sweet n sour sauce, mustard/ketchup, honey, peanut butter, balsamic vinegar, olive oil, etc)

Recipes:

Samosa filling

Boil potatos or heat up canned ones until hot and soft. Microwave frozen peas, corn, carrots (or whatever veggies u like) until not frozen, or used canned. Put some fennel seeds into a pan for a little while until toasty, then add some oil/ghee and dump in your veggies/taters, plus some onions and garlic. Mush with a spatula and add curry powder/cumin/paprika or other savory spice mix to taste and cook until it smells/tastes good. Put in a tortilla/pita with some sweet n sour sauce if u want.

Lentil/Chickpea mishmash

Boil lentils until soft and the skins are kinda peeling, drain. Add to pan w canned chickpeas. Add some broth or water, just enough not to burn. Add savory spices, stir until chickpeas are softened. Optional: Cook garlic/diced onions in pan before adding lentils and chickpeas.

Soup

In a pot, cook some ground meat until browned, add some italian/savory spices. Dump in canned veggies, if using frozen then microwave first so it doesnt mess w cooking time too much. Season to taste. Add broth or water and buillon until desired soup consistency. Bring to a boil, then add short pasta noodles (like bowtie or fusili). Cook until pasta is almost done, then turn heat down and simmer and add spices until it tastes/smells good. You can freeze portions for later too.

Homemade pasta sauce

Storebought is expensive so: diced onions in a pan until soft. Add garlic, then tomato sauce (enough to coat amount of pasta u want). Add some tomato paste and italian seasonings (oregano, basil), then cook until it doesn't taste like raw tomato. Salt to taste. (Optional: cook ground meat until browned with the onions. if cooking from frozen wait to add the onions until meat is halfway cooked.) Boil ur pasta, then drain mostly (leave a little water) and pour pasta into the pan ur cooking the sauce in. stir to coat pasta.

Smashed cucumber salad

look up a recipe, there's a thousand out there, but usually i just cut up persian cucumbers, pour some vinegar/soy sauce/sesame seeds/chili flakes on there and boom

Peanut cucumber salad

Peel and slice american cucumbers, put in bowl with a lid. Add halved cherry tomatoes and peanuts. Add balsamic vinegar, olive oil, peanut butter/peanut sauce. put lid on, shake vigorously. If u dont have lid, then combine sauce ingredients separately and whisk to emulsify before adding to salad.

Also quick and great: Bean and cheese burritos, peanut butter sandwiches, eggs, caprese salad.

Thanks so much! There's definitely a couple in here I could fuck with, and yeah having more canned stuff sounds like a good idea. Not as good as fresh obviously but better than fast food right? Also, truly wish I could eat refried beans without shitting myself to death afterwards lmao that and chalula or tapatillo is why almost every mexican dish makes my intestines radioactive

[fiftytwotwentythree]

Wellness Wednesday:

Plotting - Planning

Plotting/Planning on what?

I am plotting, planning, prepping for a Family Road Trip, a Bro Trip - In General PTO/Vacation, a Short Term Meal/Diet Challenge, Next Year's Challenge (52 in 24), Possible Birthday Party for Myself, and What my First Real Cheat Meal is going to look like January 1st, 2024...

That's what's rolling through my head - helps me pass the time.

Beyond that - I don't feel like much is going on - Feel like I am in a limbo. I definitely feel better than I did last week - teetering back to neutral - hopefully moving towards the "positive".

Found a new respect/passion for reading comics... I've enjoyed them in the past but found some nice trades recently that have increased the flame.

Movie-wise - I am fizzling out. Nothing looking good - sitting good lately. Hopefully Barbie can rekindle my love.

In other news I've been taking naps during my work lunch. They have been greatly needed and cherished but haven't cured my sleep pains.

Had another plateau in weightloss - no sweat - been feeling good about my body lately.

Basically... been just a chill week.

.

.

29th CHECK-IN:

Current Goals:

Lose 52 lbs

Completed as of 4/12/2023

New Goal: Maintain or Continue on The Weight Loss Path

Avoid "Junk Food"

Minimize Take-Out / Fast Food Consumption

Short Term:

Vegetarian-ish Diet: Completed

End Date: 4/09/2023 - 46 Days Total

.

.

Meal Tracker:

THURSDAY

Lunch:

Can of Progresso Lasagna Style Soup

- 8 Crackers

(2) Slices of Buttered Wheat Bread

(2) Scoops of Broccoli Cheddar Pasta Salad

Snack:

(2)Large Bowl of Valley Top Popcorn

(2) Handful of Good & Gather's Tex Mex Trail Mix

Supper:

(2) Homemade Crunchy Chicken Burritos

- (3) Tyson's Crispy Chicken Tenders

- Tortillas

- Tostitos Queso Blanco

- Busch's Taco Seasoned Black Beans

- Minute's Cilantro & Lime Jasmine Rice

- Herdez Roasted Salsa

- Pickled Red Onion

- Cholula Hot Sauce

- Sour Cream

(15) Small Pineapple Chunks

(2) Glasses of Chocolate Milk

FRIDAY

Lunch:

(3) Hotdogs on Toasted Buns

(1) Glass of Chocolate Milk

Snack:

(2) Handfuls of Good & Gather's Tex Mex Trail Mix

(3) Large Bowls of Valley Top Popcorn

Bag of Ranch Corn Nuts

Supper:

(3) Grilled Cheeseburgers on Bakery Buns

- Lettuce

- Ketchup

Scoop of Cottage Cheese

(2) Glasses of Chocolate Milk

SATURDAY

Lunch:

(2) Johnsonville Beef Smoked Sausages on Toasted Buns

Handful of Good & Gather's Tex Mex Trail Mix

(1) Glass of Chocolate Milk

Snack:

Large Bowl of Valley Top Popcorn

(1) Glass of Rootbeer Flavored Milk

Supper:

Can of Progresso Tomato Basil Soup

- (6) Crackers

(1) Grilled Cheese Sandwich

SUNDAY

Lunch:

Bowl of Cesaer Salad with Croutons

Snack:

(2) Bowls of Smartfood's White Cheddar Popcorn

(1) Glass of Rootbeer Flavored Milk

Supper:

Bowl of Leftover Cesaer Salad with Croutons

(2) Small Oranges

(1) Glass of Chocolate Milk

MONDAY

Lunch:

Southwest Salad

Handful of Good & Gather's Tex Mex Trail Mix

Snack:

Large Bowl of Smartfood's White Cheddar Popcorn

Large Bag of Movie Theatre Popcorn (No Butter)

Supper:

Bowl of Leftover Southwest Salad

(2) Small Oranges

(1) Glass of Chocolate Milk

TUESDAY

Lunch:

Bowl of Mexican Style Street Corn Salad

Supper:

Bowl Leftover of Mexican Style Street Corn Salad

(1) Glass of Chocolate Milk

WEDNESDAY

Lunch:

StarKist Herb & Garlic Tuna with (2) slices of Pepperjack Cheese on a Croissant

Leftover Great Value Mutant Mayhem Macaroni and Cheese

(1) Small Orange

Snack:

(4) Medium Bowls of Valley Top Popcorn

(1) Individual Bag of Sahale Snacks Pomegranate Vanilla Flavored Cashews Glazed Mix

(1) Individual Bag of Sahale Snacks Fruit & Nut Trail Mix

Supper:

(1) Grilled Cheese Burger on Hawaiian Bun

- Top Secret Recipes' Burger Special Sauce

(1) Grilled Hotdog on a Hawaiian Bun

(2) Glasses of Chocolate Milk

(1) Ear of Firecracker Corn

.

.

Workouts:

THURSDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

FRIDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

SATURDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

SUNDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

MONDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

TUESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [5 sets of 10]

(100) Assisted Push-Ups [2 set of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

WEDNESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges[4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 Sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

.

.

WEIGHT TRACKER:

Starting Weight (Noon, 1/01/2023): XXX.X lbs

Weight at Last Check-In, 7/12/2023: -1.0 lbs

Weight As of Noon, 7/19/2023: +0.2 lbs

Total Weight Loss: -78.0 lbs

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.

Closing Thoughts:

The Good:

I thought I've been looking really good in the mirror lately. Good hair - clothes fitting well.

The Bad:

Neck still sore/stiff.

Caught up on some sleep - but - still craving it.

The Ugly:

Nothing too bad to be considered ugly... if anything I've been living in a state of stale boredom/limbo... but still pretty chill.

[rockislandadultreads]

New Title Tuesday: Cookbooks

6 Spices 60 Dishes by Ruta Kahate

Using just six spices—cayenne, coriander, cumin, turmeric, mustard seed, and asafetida—chef Ruta Kahate presents 60 delicious recipes that are easy to prepare and deliver rich, complex flavor. These dishes—including tons of nourishing veggies, raitas, grains, and dals—are fresh, healthy, and versatile enough to mix and match, plus they feature Instant Pot variations for maximum ease.

Serve up a quick lunch of Mustard Shrimp alongside a cool lettuce and citrus salad. Short on time after a busy day? Instant Pot your supper with a comforting Coconut Beef Stew. Prep a double batch of Parsi-Style Rajma on Sunday and enjoy it throughout the week—the flavors only get better over time.

With stories from Ruta Kahate's culinary life around the world, plus vibrant, colorful photography that reflects the lively recipes within, 6 Spices 60 Dishes is a must-have for anyone who wants super-tasty, healthy meals that come together in a flash.

American Table by Smithsonian Institution

In collaboration with the Smithsonian Institution, a sweeping history of food and culture that summons everyone to the table for a fresh look at the people, ingredients, events, and movements that have shaped how and what we eat in the United States.

This exploration of the American table presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through the lens of location, immigration, ingenuity, innovation, and culture. Learn about Native Americans growers and chefs who are reclaiming and reinventing Indigenous ingredients and cooking techniques. Meet a Black chef who gained national renown and culinary influence by showcasing her skills on her own television show in segregated New Orleans. And find out how everything from fondue to Jell-O salads to pumpkin spice (even in hummus) became national obsessions. Cook your way through American history with over 40 iconic and notable recipes offered throughout the book.

With chapters spanning coast to coast and stretching over centuries, this enlightening enriching, and entertaining collection uncovers the many histories of American food.

One by Jamie Oliver

Quick and easy meals are even simpler when you cook with just one pot, pan or tray. And with each recipe using eight ingredients or fewer, requiring minimal prep (and washing up), they offer maximum convenience.

One is packed with budget-friendly dishes you can rustle up any time: delicious work from home lunches, quick dinners the whole family will love, meals to get novice cooks started.

With over 100 recipes that'll teach you simple one-pan techniques - chapters include Veggie Delights, Celebrating Chicken, Frying Pan Pasta, Batch Cooking and Puds & Cakes - there are plenty of no-fuss, tasty recipes that make this a must-have for every kitchen.

Trejo's Cantina by Danny Trejo

The cantina is the place where families, friends, and colleagues gather to celebrate. In Trejo’s Cantina, beloved actor and restaurateur Danny Trejo shares recipes for snacks and drinks that celebrate his traditions and spirit. Along with mouthwatering recipes that make all people feel welcome, from plant-based ( Vegan Tamales ) and vegetarian ( Fight Night Nachos; Mexican Grilled Caesar ) to meaty faves ( Chorizo Smash Burgers; Tijuana-Style Birria ), there are also dozens of inventive takes on classic cocktails including spicy Margaritas and Oaxacan “Moscow” Mules as well as dozens of thirst-quenching non-alcoholic drinks such as Agua Frescas (Pineapple, Guava Lime, Mango), a Tamarind Fizz , and a Cacao Chile Smoothie .

Danny’s approach to entertaining is accessible, celebratory, and empowering to cooks of all skill levels. Trejo’s Cantina, at its heart, is about living to the fullest, and about how no matter what happens, you need to eat well, drink with gratitude, and celebrate life.

[chefilona]

CHEF ILONA: MEXICAN STREET CORN PASTA SALAD

Pastas are an easy way to feed a crowd. Serve it up simply on a platter in family-style fashion, or plated for a lingering estival repast. One of the precious parts of summer dining in Canada is that we can enjoy our meals either indoors or al fresco. Dining al fresco can be as elaborate or as simple as  you like, and is about the experience of unwinding. 

Mexican street corn, or “elote” is a staple of the street food scene in Mexico City. The word elote comes from the Nahuatl word for corn, and this dish is thought to have originated with the Aztecs. Elote is grilled corn on the cob covered in melted butter, mayo, chili powder, cotija cheese, and lime.

This recipe is a great place to use the glut of herbs in your summer garden. I think it’s almost impossible to have too many fresh soft herbs. If you have chives or edible flowers in your garden, add in to the mix with reckless abandon.

*********** Noodle size is important to consider for each pasta dish you make. It is often better to have a noodle that is of a similar size the rest of the ingredients in the dish, so you can enjoy a bit of everything in one bite.

Mexican Street Corn Pasta Salad Chef Ilona Daniel Serves 6

 1 lb short pasta noodles (such as ditali, rotini, fiorelli, fusilli, or other as preferred), cooked according to package directions

1 cucumber, sliced in half-way lengthwise, seeded and sliced into half-moons)

½ cup cilantro, roughly chopped

½ - 1 cup mild pickled jalapenos, chopped

½ cup red onion, small dice

1 cup cotija (or feta cheese), crumbled

3 cobs of corn

6 radishes, sliced thinly

3 green onions, sliced thinly on a bias for garnish

Dressing:

1 ½ cups sour cream

½ cup mayonnaise

½ cup lime juice, freshly squeezed

1-2 Tablespoons Hot Sauce (I prefer a Mexican hot sauce here)

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoon ground cumin

2 Tablespoons cilantro, chopped

 To prepare the dressing, combine all ingredients in a bowl, and stir to combine.

When tossing the noodles and other ingredients with the dressing, reserve ¼ cup to drizzle over the top of the salad as part of the garnish.

 For the salad:

 To enhance the visual appeal of the dish, reserve a little of all the vegetables to arrange over the top of the dressed pasta salad.

 In a large frying pan over medium heat, add 1 tablespoon of vegetable oil.

Add corn to the pan and cook until the corn is slightly browned.

–OR--

Brush corn with oil and season with salt to taste. Grill over medium-high heat for 5-10 minutes, turning throughout, until kernels begin to char. Allow to cool slightly before using a sharp knife to cut kernels from the cobs.

 In a large bowl, toss all the ingredients (except for the vegetables and cheese you’re saving for garnish) with all but ¼ cup of the dressing. Place pasta salad onto a plate and arrange with remaining vegetables and cheese. Drizzle remaining dressing over the top, and if desired, feel free to sprinkle a small amount of chili powder over the surface of the salad for added depth.

[voidbody-with-staticbones]

What’s Everestswap gang’s favorite food?

Thanks for the ask!

Chara/Pine enjoys anything so long as it’s chocolate flavoured

They also love raspberries

Temmie/Crafty enjoys Asgore’s cooking, but doesn’t really eat that much

They do seems to obsess over certain cereals, though

…and they get a weird look in their eye when they’re around coloured paper…

Asgore/Hot Cross enjoys different sweet-breads

Along with different types of pasta

He also has a sweet tooth with a particular preference for jelly/jello

Bee/Badger enjoys…well, honey

But he also enjoys eating honeycomb, too!

Pastries and sweet things are the way to his metaphorical heart

He also ranks his brothers food pretty high on the list

Cobalt/Azure loves anything spicy

Mexican food and peppers are things he has always had an affinity for

But he also knows/loves to make things from France, too!

Such are his signature tacos and quiches

Alphys/Rexus loves any kind of ramen, and has her own home-made noodle recipe

She also enjoys different meats, like steak, pork, and chicken

Salads are what she is usually seen eating, however

Undyne/Serrasal eats a lot of sushi

And if it counts, she’ll blend meats and fruit together into a shake that she can just drink while working

Disgusting, sure. But she finds it efficient

Napstabot/Napper doesn’t really eat

But it’s hard for him to refuse a good blt, or some candy

Muffet eats spiders.

Believe it or not.

She does.

I, personally take inspiration from @theskeletongames and their story The Skeleton Games, in that monster spider dust is used in food as their wish.

It’s a nice take, that i’ve chosen to adopt in my au

Grillby…isn’t really seen when he eats

But he absolutely just cronches down on some rock or coal and goes about his business.

Maybe some twigs if he’s bored of the other stuff

Queen Toriel/Queenie’s favourite food is snails

Cooked, grilled, steamed, baked

Even raw

They’re all good to her

[veronicasanders]

Do you have a favorite meal someone's made for you? what foods remind you of home or of someone?, what do you like to eat when they feel like shit (emotionally or actually sick)?

YAAAAAS I’m so psyched for this question, I love it!! 💖

So, my mom grew up in a family of 7, and she was the 2nd oldest. Both of my grandparents worked long hours and so her oldest sister started cooking super young, and my mom started cleaning. Because of this very early division of labor, my mom was never really into cooking, but my aunt…oh my god. 

Going to her house is incredible, because she always cooks absolutely amazing meals that are full of seasonal fresh veggies, often from her own garden. But even better, I lived with her and my uncle for about a year when I was interning (ie not getting paid) and let me tell you…I ate like fucking ROYALTY during that year. Plus, I got to be her sous chef when I was home and I learned an infinite amount of helpful things. I think honestly, the best part was getting home after a 10-14 hours day and hour commute and ALWAYS finding a fridge full of delicious, healthy food. Like, all I had to do was heat it up. It was often some kind of frittata, some amazing homemade pesto with fresh pasta, or stir-fry. 

She’s the one who makes coleslaw a lot, btw, and here’s the basic method: 

Always start with at least 2 kinds of cabbage - one green and one purple, cut thinly on a mandolin. Usually at least a few other cruciferous veggies too, like Brussels sprouts, broccoli, kale, etc, also cut small.

Add some other crunchy veggies: shredded or matchstick-cut carrots, radishes,  celery, jicama, beets, whatever you’ve got.

Add little oil/fat

Add whatever vinegar or acid goes with the rest of the meal (IE balsamic, red wine, apple cider, or rice vinegar, harissa, or lemon/lime juice, even hot sauce)

Optional: If you want a creamy coleslaw, add a spoonful or two of Greek yogurt

Season LIBERALLY, with whatever spices or fresh herbs go with the meal. Always include salt, pepper, a little chili powder, and garlic & onion powders, but everything is optional.

STIR AGGRESSIVELY UNTIL THE LIQUIDS AND SPICES HAVE EMULSIFIED AND COATED THE VEGGIES. TASTE AS YOU GO AND ADD SEASONING IF NECESSARY.

(Examples: an Italian meal might mean: olive oil, balsamic vinegar, lemon juice, fresh basil, fresh parsley, fresh minced garlic, a few spoonfuls of pesto, dried oregano or rosemary, etc. A stir-fry might get peanut oil, rice vinegar, soy sauce, fresh Thai basil, green onions, cilantro/coriander leaves, star anise, cloves, etc. Mexican food might get lime juice, fresh cilantro, cumin, cayenne, ancho, chipotle, hot sauce or Tajin.)

Also optional: add-ins like tomatoes, olives, peppers, artichoke hearts, capers, cucumbers: things that are juicy or more delicate. They get mixed in now, more gently.

Finish by sprinkling something crunchy on top: toasted nuts or seeds, croutons, fried noodles. Et voila. Auntie Em’s Coleslaw.

(Which stores brilliantly, btw, because the flavors only get better as they all marinate together and because the base is hearty and crunch things, it doesn’t get soggy and gross like most leftover salad.)

Well...that turned into a full recipe, lol. ANYWAY...

Other favorite meals that people have made me, which always make me think of them:

This layered enchilada-inspired dish that my friend’s mom used to make all the time was my absolute favorite and I have a full recipe for that too. It doesn’t claim to be authentically Mexican; it’s like a California/vegetarian version of the classic Tex Mex dish called “Burrito Pie,” but it is SO fucking good and satisfying and the kind of thing you can eat all year round because it’s both warm and filling but also full of fresh veggies and easily can be eaten with a big salad (or Auntie Em’s Coleslaw) for a lighter meal in hot weather.

Also my grandmother used to make truly outstanding oven-baked mac and cheese. 

My friend's grandmother added a vegetarian tamale to their holiday tradition just because I used to help and I didn't eat the meat ones. (Roasted poblanos with crema, Oaxaca, and Cotija btw, absolutely fucking outstanding.)

What reminds me of home, is generally just the foods that my family makes or that we ate together. My brother makes the best mashed potatoes in the world. My mom makes lentil soup that I’m always in the mood for 24/7, and these dark chocolate/peanut butter/coconut cookie bars that are to die for. My dad loves to grill, so perfectly grilled salmon or corn or eggplant/zucchini remind me of him. My other grandparents always took me to Jewish delis, so whenever I have a tuna melt or kosher pickles, I think of them.

When I feel like shit, I want a big bowl of something warm and comforting, which is incidentally most of the foods listed above. Something starchy and cheesy and warm. Mostly soups and stews with potatoes, pasta, rice or dumplings in it. Stuff I can eat with a spoon, curled up in front of the TV. One of my favorites is roasted pepper and tomato soup with a grilled cheese sandwich. If I’m actually physically sick, I usually crave things that are kind of bland and starchy like pastina/pastellina or polenta with a little butter on it. 

I could talk about this all day so I'm just gonna shut up now. LOL