#Spicy Lemon and Garlic Octopus recipe | Explore Tumblr posts and blogs

river-selkie · 2 months ago

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Recipes for Water Based Kintypes

These are recipes I enjoy that make me feel more otter or things that I think would! This is pretty anthromorphic since I am eating human food, but I hope this is still helpful!

Not taking requests for other types of therians/kintypes since this was a lot of work, so sorry!

Shellfish - Including Cephalopods

Clam Fritters

Grilled Cockles

Clam Chowder

Baked Scallop Shells

Cajun Seafood Boil

Garlic Butter Razor Clams

Bouillabaisse

Spanish Paella

Crawfish Linguine

Shrimp Ceviche

Spicy Stir Fried Squid

Ikayaki (Japanese Grilled Squid)

Squid Ink Pasta With Shrimp

Jellyfish Salad (Putting This Here)

Salt and Pepper Cuttlefish

Raw Oysters on the Half Shell

New England Fried Clams

Maryland Crab Cakes

Lobster Thermidor

Yangnymeon Gejang (Spicy Raw Crab)

Sailor Style Mussels

Seafood Okra

Shrimp Platter

Finned Fish

Cioppino

African Fish Stew

Trout With Garlic Lemon Butter Sauce

Miso Glazed Salmon

Unagi Don (Grilled Eel Rice Bowl)

Oden (Japanese Fish Cake Stew)

Foil Pack Halibut

Tuna Onigiri

Sardine Pasta

Authentic Anchovy Caesar Salad Dressing

Mediterranean Style Fish Soup

Salmon Ochazuke (Tea Rice)

Fish Tacos

Garlic Butter Baked Tilapia

Pan-Seared Halbut with Caper Sauce

Crispy Pan Fried Tilapia

Herring and Pumpkin Pot Pie

Creamy Fish Chowder

Potato Pancakes with Smoked Salmon, Caviar and Dill Cream

Pan Seared Tilapia

Clay Pot Fish and Tofu

Indian Fish Masala

Spicy Green Masala Fish Fry

Spicy Salmon Crudo

Oven Fried Catfish

Lemon Butter Pan Seared Trout

Non-Fish Meat

Fried Frog Legs

Rabbit Cacciatore

Chicken Chasseure

Escargot (Snails)

Human Safe Kibble Recipe

Chicken and Dumplings

Wood Roasted Whole Duck

Peking Duck

Honey, Soy, and Ginger Duck

Doro Wot (Ethiopian Chicken and Egg Stew)

Cantonese Soy Sauce Whole Chicken

Chinese Chicken and Mushroom Soup

Scotch Eggs

Vegetarian, Vegan, and Plant-Based

Wakame (Seaweed Salad)

Tofu "Salmon" (Consider using rice paper and seaweed as "skin")

Beer Battered Vegan Fried "Fish"

Sweet and Sour Vegan "Fish"

Braised Lotus Roots

Korean Marinated Eggs

Caramelized Garlic-Chili Lotus Stems With Mung Bean Noodles

Sauteed Baby Bok Choy (Saw some otters IRL eating these raw)

15-Minute Zucchini, Pea, and Watercress Minestrone

Vegan "Fish" Pie

Vegan "Fish" Sauce

Vegan "Eel"

Vegan Takoyaki (Octopus Balls)

Nori Wraps

Bean Curd Sticks

Vegan "Tuna" Salad

Watercress Soup

Tofu Pot Pie

Seaweed and Tofu Fritters

Vegan Garlic Butter "Scallops"

Oyster Mushroom Skewers

Seaweed Miso Soup

Cold Noodles in Icy Broth

Marinated Bean Curd with Kelp

Miso Garlic King Oyster Mushrooms

Old Bay Potatoes

Egg Fried Rice

Chewy Potato Noodles

Desserts

Hot Buttered Apple

Melon Ice Cream Soda Float

Frozen Fruit Shaved Ice

Lemon Snow Pudding

Summer Fruit Salad

Blue Jello Cloud Mousse

Kelp Nougat Crunch

Frozen Whipped Jello

Taiyaki (Fish Shaped Sweet)

Soda Float

Cloud Coconut Jelly

Haupia (Coconut Milk Squares)

Raindrop "Cake"

Any Shaved Ice

Lemon Posset

Fruit Filled Spring Rolls

Drinks

It stopped letting me attach links so names only here.

Clamato Juice

Alcoholic: Micheladas

Wheatgrass Juice

Cucumber, Lemon, Mint, and Ginger Water

Coconut Milk Brazilian Limeade

Ocean Water Punch

Alcoholic: Seafood Bloody Mary

Watercress and Honey Tea

Kombu/Kelp Tea

Shellfish Broth

Blue Raspberry Iced Lemonade

Hwachae (Korean Watermelon/Fruit Punch)

Agua de Pepino (Cucumber Agua Fresca)

Fish Bowl Punch

#therian #otherkin #otter therian #otterkin #therian recipes #Kin recipes #therian food #kin food #mermaidkin #oceankin #whale therian #seal therian #selkiekin #capybarakin

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kinfoodie · 4 years ago

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hello there! i was wondering if you had any foods for a giant pacific octopus? i adore seafood, especially tuna, shrimp, and unagi, and will happily eat fish thats on the raw side (except salmon, it has a really weird texture when raw that im not too crazy about shdhhf) and im also a big fan of sweet, sour, and savory things!

while i do like spicy things, im not super accustomed to it, so it would be preffered if its something i can adjust the spicyness to something palatable

and feel free to do some weird recipies, or ones you find really intreguing! im learning to cook and id love some cool or weird recipies to try out!

Heya!

Yes of course! I avoided spicy or overly spicy recipes and went with a fairly fun and colorful seafood list!

Seafood and tomato fregola

Spaghetti alle vongole

Squid ink risotto

Grilled seafood platter with romesco sauce and herb crumbs

Ahi Tuna Poke Bowl

Hawaiian Raw-Tuna Salad

20 Minute Honey Garlic Shrimp

Lemon garlic butter shrimp

Unadon

Unagi Hitsumabushi

There ya go! I hope you enjoy and if not let me know and hopefully I can refill the request again! :) Cheers and happy eating~ <3

#otherkin #therian #giant pacific octopuskin #octopuskin #seafood #kin food #kin blog #ask #anon #request #otherkin food

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allwaysfull · 3 years ago

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The Recipe | Josh Emett

Minestrone

Wonton Soup

Momofuku Ramen

Pappardelle with Prawns, Peas & Parmesan

Spaghetti alle Vongole (with Clams)

Spaghetti with Tomato Sauce & Ricotta Cheese with Herbs

Ragù Bolognese

Spaghetti all Carbonara

Spaghetti Aglio Olio e Peperoncino (with Peperoncino & Garlic)

Bavette with Cheese & Pepper

Goat Cheese Ravioli in Pancetta & Shallot Sauce

Risotto with Pecorino, Olive Oil & Balsamic Vinegar

Yellow Dal with Spinach

Lentils à la Française

Falafel

Cachapas (Sweetcorn Pancakes)

Tortilla de Patatas (potato)

Tabbouleh

Caesar Salad with Potato Croutons

Pumpkin Seed Coleslaw

Classic Ratatouille

Creamed Spinach

Carrots Vichy

Flemish-style Asparagus

Celeriac Remoulade

Pan con Tomate

St George’s Mushrooms, Garlic & Parsley on Sourdough Toast

Petit Pois a la Française

Roasted Vegetables Catalan-style

Caponata

Cauliflower Cheese

Potato Gratin

Coleannon

Pommes Mousseline

Pommes Dauphine

Potato Rösti

Pommes Anna

Clam Bruschetta with Roasted Vegetables

Moules Marinière

Grilled Scallops with Sweet Chili Sauce & Crème Fraîche

Pulpo a la Feria (Octopus)

Tuna Tataki Salad

Fish Congee

Black Cod with Miso

Coq au Vin

Gongbao Chicken (Spicy Chicken with Peanuts)

Chicken Korma

Chicken Tikka

Guotie & Haozi (Pork & Cabbage Beijing Dumplings)

Tartare de Boeuf Bistrot

Beef Green Curry

Lamb Shank Rogan Josh

Boeuf Bourguignon

Boeuf en Daube Provençale

Veal Osso Bucco with Truffled Polenta & Gremolata

Pizza Pomodoro

Pissaladière

Twice-Baked Goat Cheese Soufflè

Madeleines

Almond Biscotti

Carrot Cake

Easy Vanilla Cake

Dark Chocolate Brownie

Crème Brûllée

Pistachio Ice Cream

Traditional Tiramisu

Chocolate Molten Cakes

Apple Sponge Pudding

Bread & Butter Pudding

Crêpes Suzette

Ruth’s Very Rich Pancakes

Chocolate Truffles

Baba Ghanoush

Olive Tapenade

Anchoiade

Tarmosalata

Café de Paris Butter

Herbed Garlic Butter

Basil Pesto

Chimichurri

Salsa Verde

Classic Skordalia with Bread

Sambal

Thai Chili Jam

Carmalized Onions

Horseradish Gremolata

Preserved Lemons

Pickled Red Onion

Green Tomato Chutney

Confit Tomatoes

Basic BBQ Sauce

Peanut Sauce Four Ways

Green Curry Paste

Salsa Romesco

Tasha’s Napolitana Sauce

Pomodoro Sauce

Salsa al Burro e Salvia (Butter & Sage)

Fish Velouté

Red Wine Sauce

Béchamel Sauce

Béarnaise Sauce

Hollandaise Sauce

Mayonaise

Truffle Mayonaise

Aïoli

Caesar Dressing

Classic Vinaigrette

French Vinaigrette

Lemon Vinaigrette

Green Goddess Dressing

Dashi

Ponzu Sauce

Chicken Stock (white and brown)

Fish Stock

Crème Pâtissière

Crème Anglaise

Naan

Chapati

Pizza Dough

Egg Yolk Pizza Dough

Semolina Pasta Dough

Traditional Pie Dough

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onthegoinmco · 4 years ago

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The World’s Most Magical Celebration wouldn’t be complete without some tasty treats that celebrate the 50th Anniversary of the Walt Disney World Resort.

Disney chefs and mixologists have created more than 150 sips and bites full of color, whimsy, and a touch of EARidescent shimmer – with even more coming throughout the 18-month celebration beginning October 1st.

Walt’s personal recipes, Walt Disney World Resort attractions (past and present), beloved Disney Characters, and nostalgic dishes from 1971 were inspirations for the tasty offerings created for this anniversary celebration.

You can view all the 50th anniversary celebration food and beverage offerings on your mobile device, click here to download the My Disney Experience app or click here to view at Disneyworld.com.

The World’s Most Magical Celebration: Foodie Guide

Magic Kingdom Park

Auntie Gravity’s Galactic Goodies

Uncle Orville Great Big Beautiful Tomorrow Sundae – Chocolate and vanilla soft-serve, brownie pieces, hot fudge, and whipped cream topped with red, white, and blue sprinkles served in a “bathtub”

Be Our Guest Restaurant

Squids Revenge Drink – A michelada with a salted rim and garnished with charred octopus and cucumber. Watch out, the giant squid is back!

Casey’s Corner

Pressed Penny Silk Pie – Chocolate tart shell, silky chocolate filling, sweet whipped cream, and a chocolate-pressed penny

50th Celebration Hot Dog – All-beef hot dog topped with strawberry bacon jam, crisp funnel cake pieces, and powdered sugar

Cinderella’s Royal Table

Royal 50th Celebration Flight – Flight of Enchantée Champagne – a blend of Chardonnay, Pinot Noir, and Pinot Meunière (Enchantée Champagne is sold exclusively at the Walt Disney World Resort)

Columbia Harbor House

Happy Haunts Milkshake – Blackberry milkshake topped with a purple chocolate-glazed doughnut covered with black sprinkles

Cosmic Ray’s Starlight Café

Mission to Mars – Burger topped with bacon and macaroni & cheese served on a bun dusted with crushed cheese-flavored puffs

The Crystal Palace

Walt’s Favorites on the Buffet – Chicken fried steak, New York strip steak, pork chops, and more!

Friar’s Nook

The Toad Burger – Brat burger served on a bun with lettuce, tomato, pickle, and American cheese

Jungle Navigation Co. LTD Skipper Canteen

Veranda Fried Rice – Spicy chili-garlic shrimp served over pork fried rice with eggs and peas (from the original Verandah Restaurant menu)

Outdoor Kiosks

Dumbo Churros – Churros rolled in peanut dust and served with chocolate dipping sauce in a Dumbo-themed churro bag

Royal 50th Churro – Churros rolled in strawberry sugar, drizzled with marshmallow cream, and shimmer sprinkles served with chocolate dipping sauce

Plaza Ice Cream Parlor

The Banana Boom – Traditional banana split topped with popping candy and a candied shooting star

Plaza Restaurant

Cheers to 50 Years! – Chocolate and vanilla ice cream, brownies, cupcakes, cookie crumbles, pretzel rods, and hot fudge topped with whipped cream, EARidescent sugar, and a Mickey pretzel drizzled with caramel and chocolate icing (serves 4-6)

Storybook Treats

Heigh-Ho Sundae! – Chocolate soft-serve, hot fudge, graham cracker pieces, chocolate gems, and whipped cream

Tony’s Town Square Restaurant

Five Alarm Wings – Wings tossed in a sweet-and-spicy heat served with ranch dressing for dipping

Disney’s Animal Kingdom Theme Park

Drinkwallah

Hand-dipped 50th Celebration Mickey Premium Bar – Our classic Nestlé Mickey’s Premium Ice Cream Bar dipped in blue raspberry-flavored coating with celebration sprinkles and a little bit of pixie dust

Restaurantosaurus

Cheese Fries with Walt’s Chili – Crispy fries topped with Walt’s favorite chili and cheddar sauce

Walt’s Favorite Chili on Foot-long Hot Dog – A foot-long hot dog served on a warm bun topped with Walt’s favorite chili and cheddar sauce

Tiffins

50th Celebration Chocolate Gâteaux – Almond praline, white chocolate crémeux, ganache, and chocolate-South African cream liqueur sauce

Disney’s Hollywood Studios

Trolley Car Café

Glimmer and Shimmer Pineapple Mousse – Golden pineapple mousse on a toasted coconut crisp with caramel cream and matcha sponge cake

The Hollywood Brown Derby

Filet Mignon with Walt’s Hash topped with an egg (just the way Walt liked it!)

The Hollywood Brown Derby Lounge, Oasis Canteen, Sunshine Day Bar, Animation Bar

Shimmer over the Moon – Apple pie moonshine, amaretto, falernum, pineapple juice, and club soda served with a souvenir glow cube

ABC Commissary

Chocolate Mousse – Raspberry-dark chocolate mousse, chocolate-almond cake, and a layer of hazelnut crunch and whipped chocolate-hazelnut cheesecake

EPCOT

Coral Reef Restaurant

Key Lime Tart with toasted meringue, EARidescent shimmer, sprinkles, and chocolate garnish

The EPCOT Experience

EARidescent Croissant Doughnut – Croissant doughnut with blue icing and sprinkles

Le Cellier Steakhouse

Chocolate Mousse Bar – Dark chocolate mousse, caramel cookie pieces, milk chocolate shell, and chocolate shortbread cookie

Sunshine Seasons

Mini Chocolate Bundt Cake – Mini chocolate Bundt cake with chocolate ganache, sprinkles, and icing dusted with EARidescent shimmer and chocolate 50th anniversary garnish

Disney Springs

Amorette’s Patisserie

50th Celebration Petit Cake – Vanilla chiffon cake with celebration blue mousse, blueberry jam, and lemon curd

The Ganachery

50th Celebration Chocolate Bundle:

50th Celebration Ganache Chocolate Bar – Milk chocolate combined with caramel and crispies for a playful crunch

50th Celebration Ganache Square – Celebration cake ganache mixed with sprinkles, enrobed in 65% dark chocolate, and decorated with a shimmering castle design

Frontera Cocina

Chocolate Pigñata – Chocolate shell filled with cajeta mousse, tender cake (infused with whiskey & vanilla), crumble of chipotle bacon, candied orange, and Maria cookies. Yes, there’s a mallet to break your piñata! Serves two.

The BOATHOUSE

Sweet Nostalgia Pineapple Upside-Down Cake – Pineapple upside-down cake with caramel glazed with Chantilly cream

Terralina Crafted Italian,

Whimsical White Chocolate Mousse –White chocolate mousse with salted caramel and cotton candy

Wolfgang Puck Bar & Grill,

Caramel Banana Chocolate Sphere – Dark chocolate sphere, vanilla pudding, banana caramel compote, gold dust, and chocolate pearls

Resorts

The Mara, Disney’s Animal Kingdom Lodge

Chocolate Mousse with a cardamom financier

Contempo Café, Disney’s Contemporary Resort

50th Anniversary Peanut Butter-Banana Pie – Sweet tart shell filled with peanut butter mousse and banana sauce topped with chocolate glaze and chocolate décor

Toledo–Tapas, Steak, and Seafood, Disney’s Coronado Springs Resort

Braised Lamb Shank with olive oil-potato purée, rosemary-roasted garlic gravy, huckleberry jam, and English peas

P&J’s Southern Takeout, Disney’s Fort Wilderness Resort & Campgrounds

Chicken Dinner Cupcake Trio

Fried chicken-apple fritter, apple pie moonshine filling, and vanilla buttercream

Peas and carrots-strawberry moonshine custard, white chocolate frosting, and M&M’S Mini “peas”

Mock mashed potato-SNICKERS mousse cupcake, caramel buttercream, and STARBURST “butter”

Grand Floridan Café, Disney’s Grand Floridan Resort & Spa

50th Anniversary Vintage Minnie’s Brown Betty Profiterole – Crunchy-topped cream puff filled with one of Walt’s favorite flavors of cinnamon-spiced apples and Chantilly cream

Olivia’s Cafe, Disney’s Old Key West Resort

Spam-Cheddar Biscuits with white gravy and drizzled with honey

Capt. Cook’s, Disney’s Polynesian Village Resort

50th Celebration Cupcake – Vanilla cupcake with DOLE Whip pineapple center, tropical fruit salsa, and pineapple macaron

Le Petit Café, Disney’s Riviera Resort

50th Celebration Cupcake – Vanilla cupcake, cake-flavored mousse, and caramel-buttercream icing garnished with crisp pearls, 50th anniversary sprinkles, and a whimsical gold Mickey

Roaring Fork, Disney’s Wilderness Lodge

Petit Stump Cake – Chocolate cake with birthday cake buttercream filling surrounded by chocolate “bark” fondant topped with 50th anniversary chocolate coin

The Market at Ale & Compass, Disney’s Yacht & Beach Club Resorts

50th Celebration Tart – Birthday cake mousse dome on top of a milk chocolate mousse-filled vanilla tart shell with mini chocolate crisp pearls, buttercream, fondant, and chocolate décor

Available at select table-service restaurants, lounges, and pool bars throughout our four Theme Parks and Resorts

EARidescent Sip-a-bration (Non-Alcoholic Beverage) – Minute Maid Premium Lemonade and fruity strawberry punch served in a souvenir 50th Celebration Cup with a surprise Character and a little bit of magic!

Magical Beacon Cocktail – Gin, blue curaçao, Minute Maid Premium Lemonade, orgeat (almond) syrup, lemon, hibiscus grenadine, and a souvenir glow cube

Event the classic Nestle Mickey’s Premium Ice Cream Bar will have a festive new wrapper showcasing Mickey in his EARidescent finest at Magic Kingdom Park!

For more #DisneyWorld50 info, make sure to follow @onthegoinmco on Instagram, Twitter, Facebook, and YouTube!

The post The World’s Most Magical Celebration: Foodie Guide appeared first on On the Go in MCO.

#IFTTT #WordPress

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healthinsurcover · 7 years ago

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7 Fast and Fresh Comforting Dinner Meals after a Busy Day

Preparing dinner during weeknights can be a feat even in the best of times. Putting together a whole week’s worth of healthy fast meals requires adequate planning. Preparing a fresh meal when you’re juggling a busy schedule, can almost feel impossible. Take heart you’re not alone, we have been there too.

Lucky, you, here’s a solid dinner solution, it doesn’t involve cereal, take out or random grazing through the pantry. These seven meals are what you need in your back pocket when you’re short on time and energy but want a satisfying dinner.

Tips For Faster, Easier And Healthier Weeknight Dinners

Cook grains in large batches

Buy two or three bunches of herbs over the weekend, clean, stem and batch them while you’re watching TV.

Make a big batch of sauce or condiment you love and store in the fridge

Keep a clean kitchen

Buy a whole fish, stuff it with thin slices of lemon and herbs and roast it in the pan

Make a substantive and quick meal that can remain in the fridge for few days

Keep good sliced bread in the freezer in a large resealable bag

Cook a pot of lentils or beans over the weekend

Keep refreshing, ready to use spices within reach

Pick up a rosette chicken from the market, or roast your chicken. Shred it and store in the fridge

Roast several kinds of root veggies on baking sheets

Store edamame, chopped scallions, spinach, tomato sauce and ground beef in your freezer

Store eggs and cheese

Keep pasta in your pantry at all times

Stock your pantry with good quality canned proteins such as tuna, octopus, sardines, smoked muscles and a jar of fancy peppers.

Fast, Fresh and Comforting Dinner Meal Ideas

Salmon Baked With Olive Oil And Herbs

Source: kitchn.com

If you’re afraid of overcooking or undercooking fish, then this recipe is perfect for you. The process is foolproof; there’s almost no way you’ll mess it up.

The keys are the olive oil and low baking temperature. The fish gets poached in a very shallow pool of olive oil. The oil and a paste of herbs on top protect your fish from the heat. Together the oil and the herbs protect the fish from overbaking.

Recipe outline

Heat the oven. Slowly lay the salmon skin side down in the olive oil, sprinkle with salt and pepper. Blend the dill, shallot, parsley and lemon zest in a food processor. Add two tablespoons of olive oil. Pat the herb paste over the salmon. Depending on the thickness bake the salmon for 20-28 minutes. To serve, cut the salmon into four equal pieces. Serve with fresh bread or rice and generous green salad.

Health benefits

Salmon is rich in omega three fatty acids

It’s a great source of protein

Excellent source of B vitamins

Good source of potassium and selenium

Contains antioxidant astaxanthin

Helps reduce risk of heart disease

Benefits weight control

Fights inflammation

Protects your brain health

Spicy Chicken Skewers With Sun-Dried Tomato Sauce

Source: kitchn.com

Though you add plenty of red pepper flakes with these skewers, the zesty sun-dried tomato sauce offers a sweet reprieve. Just make sure to toss the chicken with marinade, in the morning, and you’re ready to go.

Recipe outline

To prepare the marinade, combine garlic, olive oil, lemon juice, Rosemary, red pepper flakes, and salt, in a large bowl. Whisk to combine. Fold in the chicken, and marinate for at least one hour or overnight.

To make the basting sauce place sun-dried tomatoes along with their oil, in a mini food processor. Add vinegar, garlic, tomato paste, red pepper flakes and honey and blend until the mixture is smooth. Season with pepper and salt and set aside.

Preheat the large grill pan over medium heat. Thread the chicken onto the skewers, baste the top of the chicken with sundried tomato sauce. Cook for about 12-15 minutes. Flip the skewers in between and spread the basting sauce on the chicken whenever needed.

Transfer the skewers to a clean serving platter, serve warm with minced Italian parsley and lemon slices as garnish.

Health benefits

Sun-dried tomatoes

These sun-kissed beauties, are a concentrated source of nutrients. They are rich in vitamins C and K, iron and lycopene. You’ll get them dry or packed in oil. Lycopene lowers the risk of cancers.

Chicken

Great source of protein

Primary source of vitamins and minerals such as vitamins B, D and A

Helps in weight loss

Controls blood pressure

Reduces risk of cancer

Reduces cholesterol

Intake of warm chicken soup provides relief from common cold

Gluten-free tuna casserole

Source: Abbey’s Kitchen

Gluten-free tuna casserole is a highly nutritious dish with lots of fresh veggies including carrots, peas, and broccoli. The recipe also includes fresh mushrooms, so you don’t need to add canned soup. You’ll be using spaghetti squash in place of pasta.

Recipe outline

Preheat your oven. Grease the casserole dish and line a baking sheet with aluminum foil. Cut your squash in half and bake it for 45 minutes to 1 hour. Sauté celery, onion, and carrot, in olive oil for about 7 minutes.

Stir in the flour until it coats the veggies. Whisk in the stock and milk and cook until the mixture begins to thicken. Add the parsley, mushrooms, thyme, peas, broccoli, tuna, and squash. Mix well and transfer to the casserole dish.

Sprinkle some cheese and bake for 10 minutes. Remove the dish and top with chips that are made from a blend of root veggies. Cook until the contents has thickened.

Health benefits

Tuna contains selenium in an unusual form called selenoneine.

It provides excellent antioxidant benefits.

Tuna has very high levels of omega 3 fatty acids and boosts your heart health.

It protects your cell membrane against damage.

It reduces inflammation

Fights kidney disease

Prevents cancer

Improves blood circulation and energy levels

Boosts immune system

Helps in weight loss and obesity

Reduces blood pressure

Helps in growth and development

Simple Kale and black bean burritos

Source: Cookie+ Kate

“Stuffed full of beans ‘n greens and brightened with lime and feta cheese, they’re a little spicy and entirely delicious,” writes Kathryne founder of Cookie+kate blog.

Recipe outline

Combine cilantro, kale, jalapeno, lime juice, olive oil, chili powder, cumin and sea salt in a bowl. First, sauté the garlic and then warm it along with beans with a couple of tablespoons of water. Using a fork, gently mash up the beans and add salt if needed.

Gently warm your tortilla in a skillet. Top your tortilla with sliced avocado, black bean mixture, and marinated kale. Top with feta and red onion. Roll up the burrito by folding it from the bottom to partially cover the beans and the greens. Now fold in the two sides. After you’ve finished rolling, put your burrito on a plate. Slice in half and serve with sour cream or plain Greek yogurt.

Health benefits

Kale

It is low in calorie, high in fiber and has zero fat

It is rich in iron and vitamin K.

Kale contains powerful antioxidants

It supports your cardiovascular health

Kale is high in vitamins C and A and calcium

It is a great anti-inflammatory food.

Black bean

Maintains healthy bones

Lowers blood pressure

Manages diabetes

Wards off heart disease

Prevents cancer

Boosts digestion

Helps in weight loss

Quinoa Salad with Asparagus Date and Orange

Source: myrecipes.com

Quinoa salad is a mix of three cultural influences. The orange and dates are an Israeli touch, quinoa is a high protein grain from South America, and the pecans pay homage to the American South.

Recipe outline

Saute white onion and quinoa in a teaspoon of oil. Add water and salt and bring it to boil. Cover, reduce heat and simmer for 15 minutes. Let it stand so that quinoa absorbs the water. Transfer the contents to a large bowl.

Add in orange, pecans, minced red onion, dates, asparagus, diced jalapeno pepper. Toss gently to combine.

To prepare the dressing, combine lemon juice, extra virgin olive oil, kosher salt, freshly ground black pepper, minced garlic, and chopped fresh mint. Garnish with mint sprigs.

Health Benefits

Quinoa

Quinoa is one of the most protein-rich foods we can eat.

Rich in fiber, iron, lysine, and manganese

High in riboflavin and magnesium

Dates

It promotes digestive health

Boosts your heart health

Dates being rich in magnesium are known for its anti-inflammatory benefits

Reduces blood pressure and risk of stroke

Ensures a healthy pregnancy and delivery

Increases brain power

Asparagus

Helps in weight loss

Fights urinary tract infections

Rich in antioxidants and vitamin E

Beats stomach bloating and reduces hangover

The Mediterranean Stuffed Chicken Breasts

Source: myrecipes.com

Stuffed chicken breast dish is enough for a weeknight supper. More than that it is elegant enough for company.

Recipe outline

Preheat your broiler. Cut bell pepper half lengthwise. Gently place the pepper halves skin side up, on a foil-lined baking sheet. Broil until blackened or for 15 minutes. Place in the zip-lock plastic bag. After 15 minutes, peel it and finely chop.

Combine cheese, olives, bell pepper and basil. Take the thickest portion of the chicken breast and cut a horizontal slit to form a pocket. Close the opening with a wooden pick.

Sprinkle chicken with salt and pepper. Pack the chicken on the grill rack. Grill for six minutes on each side or until it is done. Cover loosely with foil, after removing from grill. Allow it to stand for 10 minutes.

Health Benefits

Olives

Have significant antioxidant properties

Improves heart health

Promotes bone health

Prevents cancer

Bell peppers

Low in calories

Rich in vitamin C

Capsaicin in bell peppers reduces cholesterol, eases inflammation and control diabetes

Sulfur present in bell peppers protects against cancers

Bell peppers being a good source of vitamin E keeps your skin young

Contains vitamin B6 which boosts your nervous system and helps renews cells

Enzymes such as lutein protects your eyes from cataracts

Carrot Soup With Yogurt

Source: myrecipes.com

A hint of toasted sesame oil gives depth to this velvety soup. Adding sautéed carrot strips provides a visual delight.

To prepare this soup, go in for fresh baby carrots, not the “whittled-down” packaged ones. If you’re lucky enough to have a green thumb, you can grow fresh carrots, inside your own home. Follow this link to find out how to grow an indoor carrot garden.

Recipe outline

Heat oil over medium heat. Add shallots and carrots one after the other and cook until tender. Add ginger and cook until the carrots turn soft. Allow it to stand at room temperature.

Pour half the carrot mixture into the blender, blend until smooth. Repeat the procedure with the remaining carrot mixture. Pour the pureed soup into pan. Heat for 2 minutes over medium heat.

Spoon the soup into little bowls, top with plain yogurt and fresh mint sprigs. “Adding yogurt makes a difference in the flavor,” says a reviewer of the recipe.

Health Benefits

Carrots

Prevents heart disease

Lowers blood pressure

Helps in digestion

Boosts immunity

Protects against cancer

Prevents macular degeneration

Improves eyesight

Enhances oral health

Controls diabetes

Reduces risk of stroke

Conclusion

A healthy meal increases your energy levels, provides nutrients for growth and repair. It helps you stay active and healthy, and prevents diet-related illness. Follow these tips while cooking to enjoy excellent health.

Use smart fats such as olive oil, over saturated fat like butter. Pick whole grains over refined grains, because whole grains have their bran intact. Thus they have more fiber, magnesium, B vitamins, zinc and other nutrients. Aim up to 4-13 servings of fruits and veggies per day.

Meat is a great source of protein, so eat small amounts of lean meat, fish, and poultry. Dairy products are an excellent source of calcium, so replace whole milk dairy with low fat or non-fat options. It’s the best way to cut saturated fat in your diet.

Keeping portion size reasonable is one of the easiest ways to manage calories. Whether you have high blood pressure or not, keep an eye on your sodium levels. Enhance food with bold flavors like spices, fresh herbs, and citrus. Be mindful and enjoy your food.

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#Health #wellness #fitness #Diet #nutrition #weight loss #medicine

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travel-blog-incitysearch · 4 years ago

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Greek cuisine - what dishes are worth trying?

The impression of the country would not be complete without trying the national cuisine in local establishments during the trip, especially when it comes to Greece. Greeks love, and most importantly, know how to cook, turning the national Greek dishes into a work of art.

Features of national cuisine

The national dishes of Greek cuisine are characterized by a multifaceted game of flavors and benefits. Many nutritionists for weight normalization recommend following the Mediterranean diet based on the principles of Greek cuisine. The benefits of the national cuisine of Greece are due to simple but important factors: - The use of healthy products - fresh vegetables, herbs, cheeses of their own making, seafood, fruits; - Greeks do not abuse fast food; - the most popular and traditional product is olive oil, which is added to many national dishes and its benefits have been known for thousands of years; - national dishes are seasoned with lemon juice instead of salt, citrus fruits are added to main dishes (meat and fish), in marinades, desserts; - Greeks often consume a lot of dairy products: yogurt, goat's milk, feta and bryndza. The main feature of the national cuisine is natural, organic products, most are grown and produced in the country. It's interesting! The national Greek cuisine is a certain lifestyle. According to statistics, the Greeks are less likely to suffer from heart disease, cancer and obesity. The first book on Greek food culture was written in 330 BC.

First courses

First courses are not popular in the national cuisine, as a rule, soups, purees of vegetables are cooked. Still, in Greece you must try soups as well: - "Fasolada" is a traditional bean soup; - "Fakes, a lentil soup to which is accompanied by salted fish, cheese (mostly bryndza), olives and red onions. These soups are offered in hot weather. In the winter, more filling and hearty soups appear on restaurant menus: - "Avgolemono," a rice grits soup with chicken broth with whipped egg and lemon juice; - "Vrasto" - the national beef soup.

Greek appetizers

Traditionally, every meal begins with appetizers that stimulate the appetite. They are served in plates of small diameter. Snack dishes that Greeks love themselves and recommend tourists to try: - Dolmadakia, the equivalent of stuffed cabbage rolls. - "Dzadziki" is both an appetizer and a sauce made from yogurt, fresh cucumbers, olive oil, and fragrant garlic; - "Dolmadakya" - analog of traditional stuffed cabbage rolls and dolma, an appetizer of rice, minced meat wrapped in grape leaves; - "Kalamarakya" - calamari fried until crispy; - "Taramasalata" - a national dish of smoked cod roe, olives, herbs, lemon and vegetable oil; - "Tirokafteri" - traditional soft cheese appetizer and peppers (spicy varieties).

Salads

There are two types of salads in the national cuisine of Greece: - Melidzanosalata Greek Salad. - hot - with roasted vegetables; - Cold - with fresh vegetables. - Among the hot salads, the following are popular. - "Brocola" - a traditional broccoli dish. - "Pandzari" - beet salad. - "Melidzanosalata" - a mixture of roasted eggplant, vegetable oil, spices, lemon and fragrant garlic. Sometimes yogurt, tomatoes, and seasoned green onions are added to the dish. Nutritionists call this dish flawless in terms of the principles of proper nutrition, and gourmands rightly consider this combination of products to be perfect in taste. Horiatiki or rustic salad Greek salad National cold salads include fresh vegetables, mixtures of spices, a variety of cheeses, olive oil and lemon juice. They are traditionally served with wine or grape vinegar. - "Hortu" is a traditional dandelion dish, the main ingredient being radicchio. - "Horiatiki" or rustic salad - in our parts the dish is better known as "Greek salad." It includes tomatoes, cucumbers, sweet peppers, onions, olives, aromatic spices and olive oil, supplemented with feta cheese. You will surely be interested to try the Greek salad in its homeland. - "Lahano" - a salad of white cabbage, carrots, root and leaves of celery, some housewives complement the salad with sweet peppers. - "Dacos." - Much of the country's food culture has been influenced by Italian cuisine. This influence is reflected in the use of products common in the territory of Italy, for example, rucolla. In some regions of Greece, they offer a salad made with rucolla leaves, called "Roca". A popular recipe is sun-dried tomatoes, rucolla, and parmigiano-reggiano cheese. In Crete, they love the traditional salad "Dakos" made of special, large croutons, they are soaked a little, tomatoes are placed on top, finely diced crumbled feta cheese. The mixture is dressed with olive oil mixed with oregano. Sometimes dacos breadcrumbs are substituted with small dacchia breadcrumbs. Main dishes of Greece Traditional Greek main dishes are made from meat, fish and seafood. There's plenty to choose from and try.

Meat dishes

Brisoles - meat on the bone The culture of the national Greek cuisine is based on one fundamental rule: there's no need to overcomplicate things. A good dish, according to the Greeks, is prepared as quickly and easily as possible, that's why they prefer to bake the meat in any convenient way. Meat is eaten in different ways, but if you are traveling in the mountainous regions, it is worth trying roasted game or boar meat. Traditional Greek meat dishes: - "Brisoles" - juicy, flavorful meat on the bone; - "Souvlaki" - compact kebabs; - "Kondosouvli" - the equivalent of our traditional kebab; - "Paidakya" - traditional baked ribs (most often lamb); - "Gyros" - a flatbread dish similar to döner kebab or shawarma, but different in that it necessarily includes fries. - "Kokorezi. Real gourmands will surely want to try this dish, because how appetizing it sounds: the internal organs of lamb, wrapped in guts, and baked in the oven. What to try in Greece for lovers of European cuisine? - Bifteki - chopped cutlets of different diameters - "Bifteki" - the usual chopped cutlets of different diameters, seasoned with aromatic herbs, cheese, various vegetables. The national traditions of Greek cuisine are based on the culture of many peoples, for many decades they were formed under the influence of the Turkish yoke: - "Sudzukakia" - traditional cutlets thickly seasoned with spices; - "Kebabs" - a masterful dish prepared in the northern regions, where the Turkish diaspora has settled. National Greek dishes worth tasting in the mountainous part of the country First of all, this category includes homemade meat or game in clay pots with vegetables. The most common variant of the name is "Kleftico." Arni lemonato - lamb under a lemon marinade Treats of national Greek cuisine that you must try: - "Kuneli" - rabbit stew with vegetables; - "Arni lemonato" - lamb cooked under a lemon marinade; - "Coconisto" - beef under a tomato marinade; - "Moussaka" - a popular traditional dish of the Balkans. It is prepared from eggplants, minced meat, tomatoes, potatoes, cheese, onions, then baked with Béchamel sauce and cheese; - "Pastizio" - layered casserole of pasta, minced meat, traditional white marinade. The meat is garnished with rice and vegetables.

Dishes of fish

Every tourist when asked what to try in Greece from the food, unequivocally answer - fish and, of course, seafood. Native Greeks treat seafood with honor, because the state is located on the coast of the sea. Grilled fish Big fish is grilled on coals or grilled, seasoned with vegetable oil and lemon juice. Smaller fish such as sea tongue, mullet, sultana are fried. Cod, stingray, swordfish, shark (small, Mediterranean) are also fried most often. Certain fish are used exclusively in the process of cooking ukha. The fish is served separately with a marinade of vegetable oil and lemon and the broth is served separately. Lake varieties of fish - trout, sturgeon or salmon - are better tasted in the central regions or in Macedonia. Important: The traditional approach to cooking - impeccable freshness of products. The price is determined by the place of catch - local fish is more expensive than imported. Fish menus in restaurants are more expensive than meat menus. Seafood is presented in a separate section of the menu. Popular dishes: Octopus: baked or boiled; Squids: traditional baked - "Calamaria Tiganita", fried with cheese filling - "Calamaria Yemista me Tiri"; cuttlefish stewed with spinach leaves; shrimp: fried or stewed in a tomato and cheese marinade; Traditional mussels steamed or in a tomato and cheese marinade. Useful information! The crowning national dish in Greek cuisine is lobster with pasta - "Macaronada me Astako". The seafood of the sea is given special attention and is used to prepare culinary masterpieces that will easily captivate the discerning gourmet. If you want to try something special, check out the shrimp dish cooked in tomato sauce and seasoned with feta cheese, or the octopus dish in sweet wine seasoned with spices.

Desserts

The traditional sweet dishes of Greek cuisine are, above all, a Turkish heritage. By the way, the tradition of drinking coffee cooked in a turk also remains from the Ottoman Empire. While vacationing on the Mediterranean coast, be sure to delight yourself with original desserts: - "Lukumades" - balls made of dough, flavored with spices, sprinkled with honey, sprinkled with powdered sugar; - "Baklava" - traditional cake filled with fruit syrup, chopped nuts, the dessert is usually made with 33 layers (a symbol of Christ's age); - "Curabiedes" - cookies made of shortbread dough and almonds; - "Rizogalo" - a pudding of rice, dried fruit, nuts, flavored with cinnamon; - "Halvas" - halva made with semolina.

Greek Sauces

If you're researching Greek dishes to try while traveling, be sure to pay attention to sauces. Greeks are great at them and make them to almost every dish. Features traditional Greek sauces: - only natural ingredients; - no complicated recipes; - maximum benefits. The main principle of a proper sauce is that it should delicately accentuate the flavor and aroma of the main dish. Sauce ingredients should be as versatile as possible and combine with fish, seafood, meat and vegetables. The most common ingredients used in the preparation process are: - natural yogurt; - vegetable (olive) oil; - lemon juice; - special, Greek garlic. Avgolemono" is a classic sauce. It is served with main dishes and salads, used in cooking soups. It takes just a few minutes to prepare - a mixture of eggs and lemon juice is diluted with broth. The proportions are chosen individually, depending on the desired thickness of the sauce. The marinade gives the main dish a slight sourness. Cooking secret! Do not bring marinade to the boil, because protein will curdle. For seafood they make a marinade of mustard, vegetable oil, lemon juice and a mixture of dried herbs. In some regions they add honey to this mixture, which gives the dish a soft, uniform texture. For fish, and as a salad dressing, they prepare a sauce with just two components - lemon juice and olive oil. To the main dishes are served scorchali sauce, made from fragrant garlic, almonds and vegetable oil. Sometimes bread crumbs and finely chopped potatoes are added to the sauce. This makes a hearty appetizer. Cooking secret! To smooth out the pungent taste of the garlic, it is baked beforehand. The original sauce "Fava" - it is prepared from mashed beans or lentils, dressed with olive oil, lemon juice, natural yogurt and greens (usually parsley).

Products of national production

Greek cheese deserves a special mention. The country produces more than 60 varieties of cheese, each of which is served as an appetizer or main course and used to prepare other dishes. During your stay in Greece, we recommend trying the following cheeses: - "Feta" - white cheese, quite dense in consistency, made from sheep's milk (less often from goat's milk). - "Graviera" - a cheese with a sweet taste, firm consistency, made from sheep's milk. - "Manuri" - sheep cheese, has a soft, delicate consistency, has a high caloric value. - "Kasseri" - cheese made from a mixture of sheep and goat milk, white in color with a slight yellowish hue. - "Kefalotiri" - a savory cheese with a salty flavor and a firm, porous structure. Another traditional product is olive oil. Here it is sold in every grocery store. Sometimes you can taste the product before you buy it. Presented oil in pure form or with the addition of spices, aromatic herbs.

National drinks

Ouzo The most famous alcoholic Greek drink is ouzo. It is the first thing you should try. Ouzo is made by distilling alcohol with the addition of anise, bouquet of spices (most often cinnamon, nutmeg and cloves). There are many producers in Greece, that is why the composition and the percentage of alcohol content vary from 20% to 40%. Ouzo is consumed with fish and seafood dishes and served in tall, narrow glasses. In grocery stores the drink is sold in bottles of different sizes, the minimum cost - 3 euros. Tsipuro and Raki Tsipuro and raki are alcoholic beverages with an alcohol content between 37% and 47%, similar to moonshine. The main difference between them is the presence of anise - tsipuro has it, raki has no spice. Tsipuro is served chilled, in a carafe with a high, narrow neck. You drink it in small glasses, in one gulp. As a rule, Tsipouro is ordered by Greeks of the older generation, while the younger generation prefers other drinks. The cost of one bottle varies from 3 to 4 euros. Rakomelo drink. This is an alcoholic beverage, which consists of two components - honey and crayfish (not the ones found in the river, but the one described above). Sometimes cinnamon and cloves are added. The drink is most often prepared in the cold season, because you need to drink it hot. Some Greeks use rakomelo as a medicine for colds. You can buy rakomelo in any supermarket, but it is better to make the drink yourself - buy crayfish and honey. The process takes a few minutes, and the taste is much better than the store product. Pour the crayfish in a turkey, heat it, add honey to taste, and take it off the fire before it boils. The drink is ready, now you can taste it! Mastic This liqueur is made in Greece. Its distinctive feature is the presence of mastic, a resin extracted from an evergreen shrub. Mastic in Greece is used for the preparation of many dishes, in cosmetology. The liquor is served as an aperitif and after meals for better digestion. The taste of the mastic is original and memorable - sweet with a slight fruity-pine flavor. The cost of one bottle is about 10 euros. Coffee The most popular drink in Greece is coffee. It seems that people drink it all the time - hot, cold, with and without crema, with milk or cream, with the addition of various spices. If a person orders tea instead of coffee, the Greeks are bound to think that he has a health problem. If you want to fully understand what national Greek dishes are like, try them not in the hotel, and in local tavernas and restaurants. This is the only way to get a taste of the real Greece. Read the full article

#foods #Greece

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berkshirehhomes · 7 years ago

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11 New Restaurants To Check Out In Jacksonville

With all of the incredible dining options in Jacksonville, Florida, it comes as no surprise that locals have their preferred go-to-spots, places they eat at regularly and where they have come to know the staff and what dishes on the menu are their favorites. But there are also so many restaurants opening up in the city that are quickly becoming some of the best in the area. It’s always good to try something different and discover a new favorite place. Here are 11 new restaurants to check out in Jacksonville.

1. The Bread & Board

A post shared by Sydney (@lotuslly) on Jul 5, 2018 at 1:01pm PDT

//www.instagram.com/embed.js The fine folk at The Bread & Board are offering up stellar sandwiches made with fresh house-baked bread, artisan meats and cheeses, and seasonal and local produce. They also do unique entrees, utilizing recipes that are inspired by Southern cooking and international flavors. The Sunday brunch features all your favorite dishes, made with a modern twist.

2. River & Post

A post shared by River & Post (@riverandpostjax) on Jun 12, 2018 at 6:56pm PDT

//www.instagram.com/embed.js Restaurant and rooftop bar River & Post is upscale yet casual. Their menu features the likes of buttermilk fried chicken with a sage gravy, seared sea scallops with lemon arugula risotto, cola braised pork belly sliders with a watermelon cress salad and a sesame lime vinaigrette, truffle steak tartare with fried capers and a farm-fresh egg, and in true Florida fashion – a key lime cheesecake.

3. Cowford Chophouse

A post shared by Cowford Chophouse (@cowfordchophouse) on Jun 5, 2018 at 7:03am PDT

//www.instagram.com/embed.js Cowford Chophouse is much more than your regular steakhouse. The building itself is a historical landmark, from the rooftop lounge you can enjoy Southbank skyline views, and the food is some of the best in the area. Think duck fat cornbread with Maine lobster, caviar with tater tots, a chopped salad with avocado and a fried egg yolk, and of course all of the cuts of steak you could imagine.

4. Fogo de Chao

A post shared by Fogo de Chao (@fogo) on Jun 29, 2018 at 8:05am PDT

//www.instagram.com/embed.js Fogo de Chao is bringing Brazilian food and culture to the heart of Jacksonville. The Brazilian-trained chefs are making pan-seared salmon, mango Chilean sea bass, and cuts of steak, pork, chicken, and lamb. The open kitchen concept allows the chefs to demonstrate their creativity and skill. If you want to dine al fresco, the expansive patio is sure to please.

5. Bellwether

A post shared by Bellwether (@bellwetherjax) on May 7, 2018 at 9:02am PDT

//www.instagram.com/embed.js Trendy spot Bellwether is taking traditional American fare and making it their own by mixing in international cuisine. Their menu includes chicken and tarragon biscuit dumplings, a vegan green curry served with coconut jasmine rice, a classic potato roll burger, fried chicken and waffles with burnt honey and arbol chili butter, and short ribs with charred broccoli.

6. Firebirds

A post shared by Firebirds Wood Fired Grill (@firebirdsgrill) on Jul 9, 2018 at 12:49pm PDT

//www.instagram.com/embed.js Restaurant Firebirds reigns supreme when it comes to seafood and steak. The cozy lodge-like atmosphere is charming and comfortable. And aside from fresh seafood dishes and wood-fired steak, there’s grilled chicken with pineapple salsa and fresh vegetables, a honey and whiskey barbeque burger, and a portabella mushroom sandwich with goat cheese and a balsamic drizzle served on a toasted baguette.

7. Cheddar’s Scratch Kitchen

A post shared by Cheddar’s Scratch Kitchen (@cheddarskitchen) on Jul 16, 2018 at 10:01am PDT

//www.instagram.com/embed.js Cheddar’s Scratch Kitchen proudly makes all of their food from scratch, serving it up with great service in a relaxed, family-friendly environment. The menu features all of your favorites, like beer-battered fried shrimp, country fried steak, lemon pepper white fish, baked potato soup, a grilled chicken and pecan salad, and a hot fudge sundae.

8. Chuy’s

A post shared by Chuy’s Restaurant (@chuysrestaurant) on May 15, 2018 at 1:46pm PDT

//www.instagram.com/embed.js The burritos at Chuy’s are as big as your face. The popular Tex-Mex spot is known for their big burritos, but also for their famous tortilla soup, soft and crispy tacos, fresh guacamole, chile con queso, stacked enchiladas, and marinated fajitas. Everything at Chuy’s is authentic and delicious. The only problem you’ll have at this place is deciding what to order.

9. Town Hall

A post shared by Town Hall (@townhalljax) on Jul 8, 2018 at 8:57am PDT

//www.instagram.com/embed.js Tapas bar Town Hall is creating small plates using seasonal ingredients from local farms and artisans, with a focus on sharing good food with good company. The menu is fun and eclectic, offerings include seared octopus, grilled cheese, lamb chops with homemade ricotta, and their steamed mussels are made with Pabst Blue Ribbon beer, chorizo, and spicy tomatoes, served with garlic toast.

10. Doro

A post shared by Restaurant Doro (@restaurantdoro) on Jul 12, 2018 at 5:03am PDT

//www.instagram.com/embed.js The beachy vibes at Doro are reason enough to visit this hotspot, it fits right in its Jacksonville setting. But it’s not just the ambiance that sells this place, their ever-evolving menu hits all the right notes with dishes like roast pork tenderloin with an apple brown butter puree, sea scallops with creamy polenta and a roasted pepper vinaigrette, or the crudo of the day with avocado, citrus, ponzu, and salmon roe.

11. South

A post shared by South Kitchen And Spirits (@southkands) on Jun 21, 2018 at 9:14am PDT

//www.instagram.com/embed.js The delicious options are endless at South, especially with five different menus – dinner, weekday lunch, brunch, drinks, and desserts. Standout plates include crispy skin redfish from the Gulf of Mexico, eggs in purgatory, a black-eyed pea and quinoa veggie burger, bread pudding French toast, braised beef stroganoff, and a popcorn shrimp chopped salad.

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cucinacarmela-blog · 7 years ago

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20 5-Ingredient Recipes to Keep Your Winter Evenin...

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20 5-Ingredient Recipes to Keep Your Winter Evenin...

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[Photograph: Vicky Wasik]

I think there’s a tendency for winter cooking to get pretty complicated—simple salads often get replaced by elaborate stews, pastas, and other heartier fare. There’s nothing wrong with that, but sometimes I want to be able to cook a simple meal even during the colder months. Often that means simple roasted vegetables, but what about when you want something a little more interesting? Fortunately, winter lends itself to easy 5-ingredient cooking just like summer does if you know what you’re doing. From pressure chicken cooker stew to warm broccoli salad to cheesy pastas, we’ve got 20 five-ingredient recipes to prove that cooking in winter can be just as easy as in any other season.

Chicken

Colombian Chicken Stew With Potatoes, Tomato, and Onion

[Photograph: J. Kenji López-Alt]

This Colombian stew is pressure cooking at its simplest—just throw in chicken, tomatoes, potatoes, onions, and a couple of bay leaves and turn on the cooker. You don’t even need to add stock or water because the chicken and vegetables release plenty of flavorful juices under pressure.

Get the recipe for Colombian Chicken Stew With Potatoes, Tomato, and Onion »

5-Ingredient Fried Chicken Sandwiches

[Photograph: J. Kenji López-Alt]

Our ultimate fried chicken sandwich isn’t a wildly complicated recipe, but if you want something easier we have you covered. We use two tricks to keep this recipe down to five ingredients—self-rising flour already has baking powder mixed in and gives the chicken a great crust, and we make double-use of the jar of pickles by using the pickles themselves as a condiment and their juice as a brine.

Get the recipe for 5-Ingredient Fried Chicken Sandwiches »

Spicy Chicken Quesadillas

[Photograph: J. Kenji López-Alt]

You really only need two ingredients (tortillas and cheese) to make a delicious quesadilla, but if we have room for three extra ingredients we might as well use them. Here that means cooked chicken breast, pickled jalapeño, and cilantro, but also try our recipe with spinach, black beans, and chipotles in adobo. Either way, mix all the ingredients with the shredded cheese so that the filling stays intact as the quesadilla cooks.

Get the recipe for Spicy Chicken Quesadillas »

Seafood

Classic Pulpo Gallego (Galician Octopus Tapa)

[Photograph: J. Kenji López-Alt]

Pulpo gallego is a Galician tapas classic made by cooking octopus until tender and serving with olive oil, salt, and Spanish smoked paprika. I like to add onion and garlic to the pot (or better yet, pressure cooker) with the octopus, but you can leave it out if you want the dish to have a simpler flavor.

Get the recipe for Classic Pulpo Gallego (Galician Octopus Tapa) »

Broiled Salmon With Chili-Lime Mayonnaise

[Photograph: Vicky Wasik]

Broiling is one of the easiest ways to cook a salmon fillet—the intense heat lets you brown the exterior of the fish without overcooking it. To be even gentler on the fish you can coat it with a flavored mayo like we do here—the mayo browns and leaves the salmon underneath perfectly tender.

Get the recipe for Broiled Salmon With Chili-Lime Mayonnaise »

Japanese Mentaiko Spaghetti (Pasta With Spicy Cod Roe and Butter Sauce)

[Photograph: Vicky Wasik]

This Japanese-Italian fusion pasta is as easy as it is hearty. Besides the spaghetti all you need is mentaiko (spicy cured pollack roe), light soy sauce, unsalted butter, and nori. Mentaiko freezes well, so next time you find yourself at a Japanese grocery, stock up and be ready to make this whenever the craving strikes.

Get the recipe for Japanese Mentaiko Spaghetti (Pasta With Spicy Cod Roe and Butter Sauce) »

Charred Broccoli Salad With Sardines, Pickled Shallot, and Mint

[Photograph: Vicky Wasik]

One of my favorite easy lunches any time of year, this salad pairs nutty charred broccoli florets with olive oil–packed canned sardines, quick-pickled shallot, and fresh mint. Slice the shallot and get it into red wine vinegar before you start the rest of the prep and it will be perfectly pickled by the time the broccoli is ready.

Get the recipe for Charred Broccoli Salad With Sardines, Pickled Shallot, and Mint »

Ohitashi (Japanese Blanched Greens With Savory Broth)

[Photograph: Vicky Wasik]

This simple Japanese side is made by blanching leafy greens (spinach works well) and marinating them in a mixture of soy sauce, mirin, and dashi. Because the dashi is such a major part of the dish’s flavor we recommend making it from scratch—it only takes a couple of minutes and doesn’t push this recipe over the 5-ingredient limit.

Get the recipe for Ohitashi (Japanese Blanched Greens With Savory Broth) »

Other Meats

Sous Vide Leg of Lamb With Black Olives

[Photograph: J. Kenji López-Alt]

Looking for something a little heartier? This leg of lamb is elegant enough to be a dinner-party centerpiece but still only requires a couple ingredients. We roll the lamb with black olives, parsley, and garlic before cooking it sous-vide to a perfect medium and searing quickly in a hot skillet.

Get the recipe for Sous Vide Leg of Lamb With Black Olives »

Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets)

[Photograph: J. Kenji López-Alt]

Katsu—fried pork or chicken cutlet—is a comfort-food favorite across Japan. It’s made with a simple panko breading and always served with thick, sweet katsu sauce. Making your own sauce would definitely break our ingredient limit, but to be honest nothing you make at home will be better than Bull Dog anyways.

Get the recipe for Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets) »

Vegetarian

Roasted Carrots With Black Sesame Dressing

[Photograph: Vicky Wasik]

It often takes no more than simple dressing to make roasted vegetables shine. Here that means serving roasted carrots with a deep, earthy black sesame dressing. Along with some bright lemon juice and parsley, the bitter sesame paste wonderfully complements the sweet carrots.

Get the recipe for Roasted Carrots With Black Sesame Dressing »

The Lazy Cook’s Black Beans

[Photograph: Vicky Wasik]

Dried beans are a staple of my diet in the winter since they’re cheap, versatile, and filling. They are also super easy, as evidenced by this four-ingredient recipe. All we use to flavor the beans (besides kosher salt) is garlic, onion, and an orange, the latter of which we simmer whole to add both a citrusy sweetness and a subtle bitterness.

Get the recipe for The Lazy Cook’s Black Beans »

Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi

[Photograph: Shao Z.]

The combination of soy sauce and butter is used in Japan to flavor all sorts of things, from fried rice to beef to McDonald’s French fries. Here we spike it with a sprinkling of the Japanese seven-spice blend shichimi togarashi and use the mixture to flavor roasted kabocha squash. You can make the sauce on the stovetop, but a microwave is easier.

Get the recipe for Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi »

Fast and Easy Pasta With Blistered Cherry Tomato Sauce

[Photograph: J. Kenji López-Alt]

Fresh tomatoes aren’t usually part of my winter diet, but cherry tomatoes are pretty good all year so I keep this recipe in rotation even when summer is long gone. We cook the tomatoes until they burst and release their juices. Rich in pectin, those juices emulsify with olive oil to create an incredibly easy sauce. Looking for other easy tomato-based pastas? Check out our bucatini all’amatriciana and penne arrabbiata.

Get the recipe for Fast and Easy Pasta With Blistered Cherry Tomato Sauce »

3-Ingredient Stovetop Macaroni and Cheese

[Photograph: J. Kenji López-Alt]

I promise that after you learn this recipe you’ll never buy a box of macaroni and cheese again—with just three ingredients (equal parts macaroni, evaporated milk, and cheese), this is actually even easier than Kraft. While some similar recipes call for cooking the pasta in milk, we use water to prevent scorching.

Get the recipe for 3-Ingredient Stovetop Macaroni and Cheese »

Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)

[Photograph: J. Kenji López-Alt]

Perfect for lunch or a midnight snack, cacio e pepe is made with spaghetti, olive oil, butter, black pepper, and Pecorino Romano cheese. The cheese, olive oil, and a little starchy water from cooking the pasta all emulsify into a creamy sauce in minutes.

Get the recipe for Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano) »

Spaghetti Aglio e Olio

[Photograph: Vicky Wasik]

Pasta doesn’t get much simpler than this—the sauce is made with nothing more than olive oil and sliced garlic (plus a pinch of red pepper flakes if you want to get crazy). As with cacio e pepe, the secret is using the starchy pasta water to make a sauce.

Get the recipe for Spaghetti Aglio e Olio »

Pasta al Limone

[Photograph: Vicky Wasik]

At its heart, pasta al limone is basically lemon-spiked fettuccine alfredo—it starts with the same base of butter and Parmesan, with the citrus adding a brightness that we love on a cold day. We cook lemon zest into the sauce and finish with fresh juice—we don’t say how much because it’s really just a matter of taste.

Get the recipe for Pasta al Limone »

Dessert

Eggless Chocolate Mousse

[Photograph: Vicky Wasik]

This recipe came into existence partially by accident—we were trying to make chocolate condensed milk, but the starch in the cocoa thickened the mixture into something closer to a pudding. Rather than throw it out and start again, we folded in some whipped cream and wound up with a remarkably intense chocolate mousse.

Get the recipe for Eggless Chocolate Mousse »

Marbled Ganache for Easy Chocolate-Covered Strawberries

[Photograph: Vicky Wasik]

Marbled chocolate strawberries seem like a fancy dessert, but all they require is a simple ganache (or rather, two simple ganaches). The only trick to the recipe is to remember that dark and white chocolate need different amounts of cream to reach the right consistency—we use a 2:3 chocolate:cream ratio for the former and a 3:2 ratio for the latter.

Get the recipe for Marbled Ganache for Easy Chocolate-Covered Strawberries »

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97rph · 8 years ago

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CHICKEN with PESTO, CREAM & Parmesan cheese How to cook great Pasta sauce Italian style

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As part of the HOW TO COOK GREAT NETWORK – We bring you Italian food from Italy http://ift.tt/2wMQJn9 Also take a look at our channel for other great cooking genres. And look at the websites for in detail recipes, gallery and cooking tips. http://ift.tt/2ygGNUo http://ift.tt/2x7qrbH http://ift.tt/2ygWISG http://ift.tt/2x7kYRZ and many more – see you again soon. Below are a few Italian food words with English translations. Zafferano: saffron Zampone: sausage-stuffed pig’s foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary Rustico: country-style Pecorino: sheep’s milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow’s milk hard cheese Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally ‘of the devil’ Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried Frutta: fruit Frutti di mare: seafood Funghi: mushrooms Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb’s head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally ‘twice cooked,’ it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally ‘before the meal’ Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted

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97rph · 8 years ago

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Grilled Vegetable Polenta & Halloumi Cheese Recipe

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As part of the HOW TO COOK GREAT NETWORK – http://ift.tt/1mcYSnU Also take a look at our channel for other great cooking genres. And look at the websites for in detail recipes, gallery and cooking tips.

Welcome to HTCG Ethiopian food

http://ift.tt/1FDTMrG

How to Cook Great Curry

How to Cook Great Filipino – Pinoy Recipes & Videos

and many more – see you again soon. Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you.

Pizza.pasta,lasagne.pesto.olive oil,olives.hummus,greek food,piella,spanish food,lamb,roast pork,calzone,penne,spaghetti,vongole,tuna,pollo,pomodori,tonno,ragu,pasta sauce,salad,riso,mozzarella,halumi,arabic,grilled,grill.beef steak,fried chicken,fried fish

Below are a few Italian food words with English translations. Zafferano: saffron Zampone: sausage-stuffed pig’s foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary Rustico: country-style Pecorino: sheep’s milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow’s milk hard cheese Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally ‘of the devil’ Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried Frutta: fruit Frutti di mare: seafood Funghi: mushrooms Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans

The post Grilled Vegetable Polenta & Halloumi Cheese Recipe appeared first on Easy Recepies.

from Easy Recepies http://ift.tt/2xATDeY

#Easy Recepies

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97rph · 8 years ago

Text

Grilled Vegetable Polenta & Halloumi Cheese Recipe

youtube

Welcome to HTCG Ethiopian food

http://ift.tt/1FDTMrG

How to Cook Great Curry

How to Cook Great Filipino – Pinoy Recipes & Videos

The post Grilled Vegetable Polenta & Halloumi Cheese Recipe appeared first on Easy Recepies.

from Easy Recepies http://ift.tt/2w5oe3S

#Easy Recepies

0 notes