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thedisneychef · 1 year

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Experience the Rich Flavor of Canadian Cheddar Cheese Soup at Le Cellier

If you're a fan of hearty and comforting soups, then you won't want to miss the Canadian Cheddar Cheese Soup at Le Cellier. This delicious soup has become a fan favorite at the Canada Pavilion in Epcot's World Showcase. The soup is made with a blend of rich and savory flavors, including cheddar cheese, bacon, beer, and a hint of spice, making it a perfect dish to warm you up on a chilly day. The soup is served with a pretzel roll, which is perfect for dipping and soaking up all of the delicious flavors. Whether you're a fan of Canadian cuisine or simply looking for a delicious and satisfying soup to enjoy, the Canadian Cheddar Cheese Soup at Le Cellier is definitely worth a try. The restaurant itself offers a cozy and inviting atmosphere, perfect for enjoying a leisurely meal with family and friends. So, if you're planning a visit to Walt Disney World Resort, be sure to add the Canada Pavilion and their Canadian Cheddar Cheese Soup to your list of must-try dining experiences. More Delicious Recipes You Will Love: - How to Make Chef Mickey’s Breakfast Pizza: A Delicious Recipe - Canton Beef – Nine Dragons - Rose and Crown’s Creamy Chicken and Leek Pie Recipe When it came to cheese week, believe it or not, I actually wasn’t going to include this recipe. Let’s be honest, it seems like an overly obvious choice, and it seems like everybody already has the recipe. But the more I thought about it, the more I really felt like I had to include it. It is, after all, Disney’s most requested recipe. It’s also the dish that introduced the idea of signature dishes and recipes at Disney… It’s so overwhelmingly popular that it’s survived numerous menu changes, and while the recipe has changed over the years, at its core, it remains the same. Besides which, this soup is mind-blowingly awesome, as to be expected in any recipe where the primary ingredients are cheese, beer, and bacon. Just one taste and I’m back at EPCOT. The tricky thing about this recipe is that, while it’s easy to make, it’s hard to find all of the exact ingredients used at Le Cellier. Moosehead Beer and Nueske’s center cut bacon are both Canadian and, even though I live about one tank of gas away from Canada, finding these brands is tricky, at best. Substituting the bacon is easy enough… Stick with center cut bacon, preferably just straight bacon, not low sodium, maple cured, thick cut, etc etc. The beer, however, is a trickier prospect as it has the potential to change the taste of the whole dish. I’ve used beers like Guniness or local favorites, pale ales, all with a lot of success. This last time, however, I used the only thing I could find (and just happened to be Canadian) that was sold outside of a six pack… Labatt Blue. I have to say, I was disappointed as I wanted something a little more fun, authentic, closer to Moosehead, and less “commercial,” but honestly, using this gave me the best batch of soup I’ve ever made. I really recommend it. As for the cheese, until recently Le Cellier has been using Canadian Black Diamond white cheddar. If that can’t be found, any medium/mild white cheddar cheese will work just as well. Now, about the recipe itself… When the soup was first introduced to the menu, it included very simple, core ingredients. Cheese, beer, bacon, flour, and milk, along with seasonings. As time has marched on, the recipe has changed to include more traditional soup base ingredients such as celery, onions, and carrots. I honestly prefer the original recipe, which is essentially the same, just leaving out the extra veges, extra butter, and reducing the flour to about 1/3 cup. Don’t be afraid to make a double batch… It reheats beautifully, only gets more delicious as it “ages,” and with a splash of milk and/or beer, it comes back to life. And if you’re a bacon lover like I am, there’s certainly no law against using the whole pound of bacon instead of the half pound… Conclusion In conclusion, the Canadian Cheddar Cheese Soup at Le Cellier is a delicious and satisfying dish that is not to be missed. This hearty soup combines a blend of rich and savory flavors, including cheddar cheese, bacon, beer, and a hint of spice, making it a perfect dish to warm you up on a chilly day. The soup is served with a pretzel roll, which is perfect for dipping and soaking up all of the delicious flavors. Whether you're a fan of Canadian cuisine or simply looking for a delicious and comforting soup to enjoy, the Canadian Cheddar Cheese Soup at Le Cellier is definitely worth a try. The restaurant itself offers a cozy and inviting atmosphere, making it a perfect spot to enjoy a leisurely meal with family and friends. With its delicious blend of flavors and comforting qualities, the Canadian Cheddar Cheese Soup at Le Cellier is sure to become a favorite among soup lovers. So, if you're planning a visit to Walt Disney World Resort, be sure to add the Canada Pavilion and their Canadian Cheddar Cheese Soup to your list of must-try dining experiences. In addition to the delicious food and recipes, Disney World is also known for its unique dining experiences, such as character dining and themed restaurants. Whether you want to have breakfast with Mickey Mouse, dine in a replica of a sci-fi drive-in theater at Hollywood Studios, or enjoy a meal with an ocean view at the Coral Reef Restaurant in Epcot, there's something for everyone. And with the help of Recipes Today and the How to Make category, you can even recreate some of these magical dining experiences in your own home. So why not start planning your next Disney-inspired meal or dining experience today? Read the full article

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suvashis · 1 year

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Veggie Lovers: Taste the Variety of Meal Prep!

Do you want to tantalize your taste buds and give your digestive system a nutrient-packed treat? Meals prepared with a variety of fresh vegetables can impart a delicious flavor and nutrition boost. For all the veggie lovers out there, explore the flavors and benefits of meal prepping with an array of vegetables. Open up the doors to a world of taste exploration and enjoy the delightful flavors of veggie-packed meal prepping.

1. Make Meal Prep a Breeze with Veggie Variety

Making sure you get your daily dose of healthy veggies can be a challenge, especially if you’re pressed for time. Why not make meal prep a breeze by having a variety of vegetables at hand? Buying a few different types of vegetables can be a great way to kick-start your nutrition journey. Whether you’re planning a hearty soup, Mediterranean salad, or simple stir-fry – having a mix of frozen, canned, and fresh veggies on hand will make your cooking more exciting and nutritious. Here are a few easy-to-find varieties that can take your dishes to the next level: - Frozen Varieties – Green beans, peas, spinach, and cauliflower are great options to have in your freezer. - Canned Varieties – Tomatoes, corn, beans, and beetroots can turn any dish into a yummy meal in an instant. - Fresh Varieties – Fresh onions, leeks, carrots, and mushrooms add earthy flavor, aroma, and vibrant colors to any dish. Meal prep can be a chore, but adding some veggie variety to your meals can go a long way. Don’t forget to mix it up with some herbs and spices for extra flavor. Bon Appétit!

2. Taste the Difference: Veggie-Based Meal Prep

Meal prepping is the new way to get your nutrition on track. With veggie-based meal prep, you can taste the difference and make every bite more enjoyable. Here are some tips to get you started: - Mix and Match: Try different vegetables, herbs and spices to create a unique flavor and texture to your meal. - Organic is Key: When choosing your ingredients for a veggie-based meal prep, opt for organic whenever possible. - Mix Veggies and Proteins: Include lean proteins and complex carbohydrates to provide lasting energy to your meal. Incorporating vegetables into your meal prep is a great way to jump-start your nutrition plan. You'll make your meals more vibrant, appealing and nutritious by adding a few servings of vegetables to each dish. Veggies are low in calories and high in vitamins, minerals and other phytonutrients. So don't deprive yourself – enjoy the flavor and texture of nutritionally-dense vegetables in your meal prepping routine.

3. Get Creative with Veggie-Centric Meal Ideas

Swapping in a few veggie-centric meals is a great way to get more nutrients, less calories and the satisfaction of creative dishes. Cut back on animal products one meal at a time (or more!) with these easily replicable ideas. Try a Veggie-Loaded Pizza: Most of us love a good pizza pie, why not up the ante and increase the nutrient content? Equally as delicious as the classic pepperoni pizza, load your favorite crust with as many veggies as you can, like onions, bell peppers, mushrooms, spinach, olives and artichoke hearts. These toppings, together with some white sauce, feta cheese and herbs will make your veggie pizza a plant-based delight. Stay Snacky with Veggie Nachos: Nachos are a great way to bring veggies to the snack table. Start with a bed of crispy tortilla chips, then add diced tomatoes, onions and bell peppers, along with black olives and some jalapeños. Top it off with low-fat cheese of your choice and some freshly chopped cilantro. Serve with a side of salsa and enjoy a healthy snack with your favorite people!

4. Unlock Delicious Possibilities with Veggie Lovers Meal Prep

Veggie lovers, rejoice! With meal prep, you can unlock a world of delicious possibilities. You no longer need to worry about the same, boring meals. Here are some of the awesome benefits of meal prep: - More Variety: With meal prepping, you can switch it up daily and try new recipes! It can also make it easier to follow or experiment with different diets. - Healthy and Hearty: Create fresh, flavorful dishes that are healthy, nutritious, and packed with flavor. Meal prepping helps you create surprisingly delicious meals for the entire family. - Saves Time and Money: Spend less time in the kitchen and more time enjoying your meals. Meal prepping takes the stress out of meal time, and it can also help you save energy and money. With meal prepping, you can make delicious veggie-packed meals with ease. Forget about the boring same-old meals and expand your culinary horizons. Plus, it's also a great way to experiment with new flavors and recipes! So, what are you waiting for? Try it today and unlock delicious possibilities! What's great about experimenting with the vegan lifestyle is that you will never tire of the different tastes and textures available. A plethora of vegan meal-preps out there means that you can enjoy a taste of the world right in your own home. Whether you are an experienced vegan or just starting out, there is something for everyone to enjoy in the world of vegan meal-preps. So get creative, get cooking, and let your taste buds take you on a gastronomic journey. Bon appétit! Read the full article

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dalishious · 6 years

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Canonical Foods of Thedas

EDIT 05-APR-2024: This post received a huge update after I got my hands on the official Dragon Age Cookbook, released Oct-2023! Enjoy!

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I’ve seen one or two (really good) posts about Thedosian cuisine, but I haven’t seen a compilation of canonical foods/drinks to date. So I’ve made one. This is based on what is mentioned in game, written in codex entries/item descriptions, novels and lore books.

Obviously this isn’t only what’s available to eat in Thedas. This is just a list of things that have been mentioned in canon.

This could also helpful for breaking down the ingredients for other foods!

Sources included at the end of the post! I will try to update it as I stumble upon more, but I’m calling it extensive enough to post now. :P

Dishes:

Alamarri Pickled Krone - Krone, brine (Ferelden)

Apple Grenade (Antiva)

Biscuits

Black Lichen Bread (Orzammar)

Blood Orange Salad - blood oranges, raspberry vinegar, agave syrup, walnut oil, salt, pepper, mixed salad, radicchio, onion, pine nuts (Nevarra)

Blood Soup - Chickpeas, vegetable oil, red onion, ginger root, garlic clove, potato, red beet, vegetable broth, salt, pepper, agave syrup, coconut milk, horseradish, cilantro

Breads

Butter soup - Water, potatoes, cinnamon, star anise, clove, bay, peppercorns, salt, noodles, cream, butter (Orlesian)

Cacio e Pepe - Pasta, cheese, pepper (Antivan)

Cakes / cupcakes

Caviar

Cheeses (beloved in Ferelden) (smoked in Antiva)

Chicken Wings

Couscous Salad - Couscous, honey, vegetable broth, lemon juice, ground cumin, olive oil, parsley, salt, pepper, garlic clove, spring onion, red bell pepper, green bell pepper, chickpeas, lemon juice, mint (Rivain)

Crab Cakes - Flour, bread crumbs, cornstarch, salt, pepper, eggs, soft-shell crab, onion, garlic cloves, ginger root, red chili, chili paste, lemon juice (Kirkwall)

Crow Feed - Butter, red onions, bacon, rice (Antiva)

Croissants (Orlais)

Dalish Deep Forest Comfort - String squashes, halla butter, garlic, mushrooms, elfroot or spinach, diced tomatoes or beetles, hot red pepper, rock salt, halla cheese or goat cheese, edible wildflowers (borage, chicory, etc), pine nuts (Dalish in southern Orlais)

Dandelion Wine - Dandelion blooms, water, sugar, ginger, lemon, orange rind, cake of yeast, elfroot (City elves of Orlais)

Eggs à la Val Foret - Vinegar, eggs, lemon sauce, ham or bacon, salt, paprika, parsley (Orlais)

Fish Chowder - Olive oil, shallots, garloc clove, celery rib, leek, green bell pepper, red bell pepper, corn, red chili, potato, salt, pepper, white wine, fish broth, vegetable broth, saffron, prawn, cod fillet, cream, egg, lemon, parsley (Antiva)

Fish and Egg Pie (Starkhaven)

Fish Pockets - Dough, salmon fillet, parsley, shallot, salt, pepper, egg (Seheron)

Fish in Salt Crust (Avvar)

Flat Bread and Yogurt Dip - Cucumber, salt, carrot, garlic clove, yogurt, olive oil, lemon juice, pepper, mint leaf, bread with black cumin seed (Nevarra)

Fluffy Mackerel Pudding - Celery, pepper, mackerel, diced onion, mustard, salt, Antivan pepper, ground mace, cardamom seed, eggs (Fereldan)

Forest Fruit Cobbler - Strawberries, blueberries, cherries, sugar, butter, salt, buttermilk, sugar, ice cream (Dalish)

Fried Young Giant Spiders - spider legs, olive oil, garlic cloves, shallots, chili pepper, salt, lemon juice (Orzammar)

Gnocchi (Antiva)

Goat Custard (Rivain)

Grey Warden Pastry Pockets - Flour, salt, butter, beef, potato, onion, salt

Hearth Cakes - Flour, hardwood ash or baking powder, halla butter, sugar, mixed dried fruit (currants, cranberries, etc), egg, milk (Dalish)

Hearty Scones (Ferelden)

Honey Carrots (Orlais)

Jams

Jellied Eels

Jellied Pigs Feet - Pigs feet and/or pork howks, salt, onions, garlic, allspice, peppercorns, bay (Free Marches delicacy)

Goat Custard

Gurgut Roast with Lowlander Spices and Mushroom Sauce (Avvar)

Lamb and Pea Stew - Salt, potato, oil, onion, lamb, tomato paste, beef stock, peas, carrot, black pepper, paprika, butter, cream, nutmeg, shredded cheese, thyme (Ferelden)

Lamprey Cake (Free Marches)

Lentil Soup - carrot, celery, leek, parsley, olive oil, onion, pancette, potato, lentil, cumon, sugar, white wine viegar, salt, pepper, watercress

Llomerryn Red Sauce - Pulped tomatoes, onions, red pepper, brown sugar, apple cider vinegar, mustard powder, hot pepper powder, salt, cinnamon stick, allspice, cloves, fennel seeds, dill seeds, mustard seeds, black peppercorns, bay, garlic (Rivain, served with almost everything)

Mad Burnard’s Gift of Flesh - whole wyvern, stuffed with a whole gurn, stuffed with a whole horse, stuffed with a whole halla, stuffed with a swan, stuffed with a duck, stuffed with a quail, stuffed with a bunting (Orlesian, of course it’s Orlesian did you honestly question otherwise)

Marie du Lac Erre’s Sweet Rain - Butter, sugar, chocolate, vanilla extract, flour, orange or mint extract, baking powder, milk (Orlais)

Marshmallow (Orlais)

Nettle Soup - vegetable oil, shallot, garlic clove, nettle, leek, potato, vegetable broth, white wine, salt, nutmeg, coconut milk, peppercorns

Nordbotten Fruit Stew - Dried apricots, pitted prunes, raisins, mixed dried fruits (cherries, apples, cranberries, etc), lemon or orange, cinnamon, cloves, water, sugar or honey, brandy (Anderfels)

Nug-Nug - Ground meat (beef preferred), parsley, egg, salt, crushed cumin or mustard seeds, black pepper, cooked rice, tomatoes, onions, chives (Orlesian)

Nug Bacon and Egg Pie

Nug Pancakes (Orzammar)

Nug-gets (Orzammar)

Paella (Antivan)

Pancakes

Picked Eggs - Eggs, sugar, salt, vinegar, (beloved in Ferelden)

Pig Oat Mash - Apples, dried salt pork or smoked bacon, dried rolled oats, berries, ale or water (Free Marches, specifically Kirkwall)

Peasant Bread (Elves of Orlais)

Plum Jam (Orzammar)

Poison Stings - chocolate-coated orange peels (Tevinter)

Porridge

Potato and Leek Soup - vegetable oil, onion, bacon, leek, potato, white wine, mixed vegetables, salt, pepper, oregano, nutmet, chickpeas, parsley (Ferelden)

Pumpkin Bread (Tevinter)

Raider Queen’s Bread of Many Tongues - Flour, baking powder, salt, butter, brown sugar, molasses, eggs, bananas (Rivain)

Rice Pudding

Roasted Cave Beetles (Orzammar)

Roasted Wyvern

Seared nug - Cream sauce, deep mushrooms (Orzammar)

Smoked Ham - “tastes of despair” (Anderfels)

Snail and Watercress Salad - radishes, canola oil, mustard, herb vinegar, salt, pepper, snails, butter, garlic cloves (Avvar)

Spiced Jerky - Beef, sauces, tabasco, garlic powder, peppercorns, chiki flakes (Dalish)

Starkhaven Fish and Egg Pie - Fish from the Minanter River (carp, trout, or others), wine, onion, carrot, thyme, bay, sea salt, dried currants, sliced almonds, boiled sliced eggs, butter, flour, fish broth, milk, salt, pepper, nutmeg, cream, fried whitebait or other small fish (Free Marches, specifically Starkhaven)

Stuffed Cabbage - cabbage, bread crumbs, ground meat, onion, egg, salt, pepper, nutmeg (Avvar)

Stuffed Deep Mushrooms - deep mushrooms, cream cheese, shallot, spinach,salt, pepper, shredded cheese, chives (Orzammar)

Stuffed Vine Leaves - rice, herbs, minced meat, lemon juice, tzatziki sauce, olive oil, onion, salt,raisin, mint, dill, fennel, grape leaf, lemon (Tevinter)

Sugar Cake - Strawberries, sugar-cream icing

Sugar-Drizzled Lemon Cake

Sweet and Sour Cabbage Soup - cabbage, carrot, celery rib, tomato, red chili pepper, olive oil, onion,i red bell pepper, yellow bell pepper, green bell pepper, pickle, vegetale broth, picke juice, water, bouillon powder, salt, pepper, parsley (Ferelden)

The Blessed Apple - Flour, salt, butter, water, apples, brown sugar, salt, cinnamon, nutmeg, cloves (Orlais)

The Hanged Man’s Mystery Meat Stew (Kirkwall)

Treviso Energy Balls - dried dates, raisins, peanut butter, oats (Antiva)

Turnip and Barley Stew - White beans, oil, onion, carrots, celery, garlic, stock, turnips, turnip greens, sausage, barley, cumin, dried basil, oregano, salt, pepper, herbed wine vinegar (Fereldan)

Turnip and Mutton Pie (Fereldan)

Unnamed pastries with honey and nuts baked in (Tevinter)

Wyvern Steak

Drinks:

A Night of Shame - Antivan wine with a dash of chocolate bitters and a twist of orange

Agregio Pavali - Tevinter wine

Ale - Water, melted barley (or ryott, a protein-rich crop in Ferelden) (or fungus in Orzammar), bitter flowers/herbs such as hops, yeast

Alley King's Flagon

Amaranthine Red

Antivan Brandy - Passion fruit; alcohol content considered low by locals

Antivan Plum Brandy - (Leliana drinks once a year in memory of Tug)

Antivan Sip-Sip - Popular for nobles wanting to look dangerous

Aqua Magus - Lyrium (fatal if ingested in quantity)

Aquae Lucidius - “You’ll be seeing purple dragons on the sky for days”

Benediction - Prophet’s Laurel gin served with a wedge of lime and a thimble of Golden Scythe

Barley Wine

Brakien Brew (Orzammar)

Butterbile 7:84

Carnal, 8:69 Blessed - Peach pit carved at the bottom (Orlesian)

Chasind Sack Mead - Honey (Chasind)

Coconut Draft

Coffee (Antiva)

Dark Llomerryn Rum (Rivaini)

Dwarven Ale - Fungus

Elderberry wine

Flames of Our Lady

Garbolg's Backcountry Reserve

Golden Scythe 4:90 Black

Hirol's Lava Burst - Brewed exclusively in Kal'Hirol

Hot Chocolate

Legacy White Shear - Lyrium (fatal if ingested in quantity)

Lichen Ale (Orzammar)

Mackay's Epic Single Malt

Mosswine (Orzammar)

Orlesian Rouge

Prophet’s Laurel Gin

Rivaini Tea Blend - Cinnamon, ginger, cloves, honey (Rivain)

Rivaini Tea Blend (ALT) - Peppermint, lemon verbena, oregano, licorice root (Rivain)

Silent Plains Piquette - An artisanal treatment of a Tevinter slave wine

Spiced Wine - Orange or pear, lemon, apple, cloves, cinnamon, nutmeg, dried ginger, honey, brown sugar, rosemary, red wine, brandy (Fereldan)

Round Cakes - peppered with poppy seed and laced with honey, with antlers in the crust

Spindleweed Brew

Sun Blonde Vint-1 (Tevinter)

Tea (Tevinter, Rivain)

The Emerald Valley - A spirit distilled by Chantry sisters in Lydes from over seventy herbs and flowers, topped by egg white foam dusted with nutmeg

The Golden Nug - White seleny wine with a dash of West Hill brandy and a splash of pomegranate juice. Muddled with raspberries and a sprig of Royal Elfroot

The Hissing Drake - A mix of cinnamon-infused whiskey, dark Llomerryn rum, and Hirol's Lava Burst

The Randy Dowager - Abyssal peach liquor and fresh cream, garnished with sugared rose petals and served on a silk handkerchief with a scandalous rhyming couplet inked on it by the bartender

Valenta's Red (Orzammar)

Vint-9 Rowan's Rose

West Hill Brandy - Honeysuckle, blackcurrant (Fereldan)

White Seleny Wine (Antiva)

Wildwine - Not actually wine but grain-based ale from ryott (Chasind)

Misc Ingredients:

Ingredients mentioned but not part of a given dish, and a breakdown of ingredients from dishes.

Some things have specific origins noted, which are in brackets. Otherwise it’s widespread or not canonically confirmed... but it’s pretty easy to guess what comes from where based on geography and the things that are specified. (I.e. it seems most if not all spices come from Antiva, Rivain, Seheron and Par Vollen. Seheron is specifically noted in Hard in Hightown: Ch 12.)

Fruits / Vegetables

Apricot

Apple

Barley

Banana (Rivain, Par Vollen)

Beans

Beet (Rivain)

Blackberry (Ferelden)

Carrot

Celery

Cherry

Chestnut

Cocoa > chocolate (Donarks)

Coconut

Coffee beans (Antiva)

Corn (Antiva)

Cucumber / pickle

Cranberry

Dandelion bloom

Date palm (Tevinter)

Deep mushroom

Elderberry

Elfroot

Fern fiddlehead

Grape / raisin (Orlais, Antiva)

Hardwood ash

Lemon

Lichen

Lime

Moss

Oats

Olives (Antiva)

Onion

Orange (Orlais, Antiva)

Passion fruit (Antiva)

Pine nuts

Peach

Pear

Pea

Peanuts (Par Vollen, Seheron)

Pepper (Antiva)

Plum

Pomegranate

Potato

Prophet’s Laurel

Prune

Pumpkin

Raspberry

Rice (Antiva, Rivain)

Ryott (Ferelden)

Spindleweed

Squash

Stock

Strawberries

Tomato

Turnip (Ferelden)

Wheat / flour

Zante currant

Wildflowers (borage, chicory, etc)

Yeast and baking powder

Spices / Herbs / Etc Flavourings

Allspice

Bay

Basil

Blackcurrant

Cardamom seed

Chive

Cinnamon (Seheron)

Cloves

Corn seed (Antiva)

Cumin seed

Dill seed

Black peppercorn

Garlic

Ginger

Honey

Honeysuckle

Hops

Lavender (Orlais)

Mace

Mint

Mustard seed

Nutmeg (Seheron)

Oregano

Parsley

Pepper seed

Poppy seed

Rosemary

Salt

Star anise

Sugar > molasses (Tevinter, Rivain)

Sweet onion

Thyme

Vanilla (Rivain)

Vinegar

Seafood

Eels

Oyster

Carp

Cod

Krone

Lobster

Mackerel

Trout

Whitebait

Meats / Dairy

Beef

Beetle

Bronto

Bunting

Chicken

Cream

Duck

Eggs

Halla

Hart

Horse

Gurgut

Gurn

Lamb

Lurker

Milk / butter

Nug

Partridge

Pheasant

Pork

Quail

Rabbit

Ram

Snail

Swan

Tusket and horns

Wyvern

SOURCES:

Dragon Age: Origins + DLCs

Dragon Age: II + DLCs

Dragon Age: Inquisition + DLCs

Dragon Age: The Last Court

Codex entry: A Tattered Shopping List (DA:O)

Codex entry: Feast Day Fish (DA:O)

Codex entry: The Casteless (DA:O)

Codex entry: In Praise of the Humble Nug (DA:O)

Codex entry: A Nutty Affair (DA:I)

Codex entry: Hard in Hightown: Chapter 11 (DA:I)

Codex entry: The Ben-Hassrath (DA:I)

Note: The Rusted Horn's Menu (DA:I)

Codex entry: On Avvar Cuisine (DA:I)

Codex entry: Bottles of Thedas (DA:I)

Note: Cook’s Note (DA:I)

Note: The Gilded Horn’s Drinks Menu ( DA:I)

Mosswine (DA:O item)

Rare Antivan Brandy (DA:O item)

Hirol's Lava Burst (DA:O item)

Chasind Sack Mead (DA:O item)

Alley King's Flagon (DA:O item)

Garbolg's Backcountry Reserve (DA:O item)

Golden Scythe 4:90 Black (DA:O item)

Legacy White Shear (DA:O item)

Sun Blonde Vint-1 (DA:O item)

West Hill Brandy (DA:O item)

Sugar Cake (DA:O item)

The Masked Empire

Tevinter Nights

Paying the Ferryman

World of Thedas Vol 1

World of Thedas Vol 2

Dragon Age RPG Book

Dragon Age: The Official Cookbook: Taste of Thedas

If you’d like to and are able to support this blog, why not consider checking out my ko-fi?

#boy howdy this is long...#dragon age #thedas #da lore #meta #cuisine #food

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paleorecipecookbook · 5 years

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33 Nourishing Anti-Inflammatory Soups

Warm, savory, creamy, or brothy—these soups will satisfy whatever hankering you have and fight inflammation while doing it.

Yes, these intensely flavorful soups all include anti-inflammatory ingredients like turmeric, ginger, cayenne pepper, apple cider vinegar, and cacao. Not only do these spices and flavorings make for some uber-delicious soup, but they also fight disease-causing inflammation while boosting your gut health.

Fortunately, food is the perfect medicine for managing excess inflammation. You’ll find soups on this list containing one or more of these ingredients:

Turmeric (1)

Ginger (2)

Cayenne pepper (3)

Apple cider vinegar (4)

Cacao (5)

So, whether you’re looking for a velvety carrot soup or a hearty, broth-based meatball soup, you can rest assured that these recipes will keep you fed, healthy, and happy.

Ginger, Carrot and Sweet Potato Soup

Sweet potatoes and carrots, when puréed, make for a creamy soup, while ginger gives this soup an anti-inflammatory boost.

Recipe: PaleoPlan | Ginger, Carrot and Sweet Potato Soup

Turmeric Chicken Soup with Zucchini Noodles

This chicken zoodle soup delivers a healthy dose of veggies while fighting inflammation, thanks to the anti-inflammatory turmeric.

Recipe: PaleoHacks | Turmeric Chicken Soup with Zucchini Noodles

Ginger, Turmeric and Carrot Soup with Fennel

You already know all the good ginger and turmeric do for inflammation, but this soup also packs intense flavors thanks to ingredients like fennel, leeks, and garlic.

Recipe: Simply Quinoa | Ginger, Turmeric and Carrot Soup with Fennel

Apple Pumpkin Soup with Turmeric

Sweet and spicy, dig into this apple pumpkin soup to fight inflammation and satisfy any craving.

Recipe: PaleoHacks | Apple Pumpkin Soup with Turmeric

Detox Turmeric Chicken Soup

Loaded with veggies like golden beets, celery, carrots, kale, and cauliflower, this turmeric-spiced chicken soup will fill you up, the healthy way.

Recipe: Unbound Wellness | Detox Turmeric Chicken Soup

Carrot-Ginger Soup with Anti-Inflammatory Turmeric

Pack a one-two anti-inflammatory punch thanks to the combination of ginger and turmeric in this recipe.

Recipe: PaleoHacks | Carrot-Ginger Soup with Anti-Inflammatory Turmeric

Anti-Inflammatory Coconut, Ginger, and Turmeric Soup

Coconut gives this dish a heavenly, creamy texture with a subtle sweetness.

Recipe: Mind Body Green | Anti-Inflammatory Coconut, Ginger, and Turmeric Soup

One-Pot Detox Vegetable Soup

Fill up on veggies in this detox-fueling soup, so colorful you can rest assured you’re eating the rainbow.

Recipe: PaleoHacks | One-Pot Detox Vegetable Soup

Cleansing Turmeric Vegetable Soup

Get your dose of veggies with this turmeric-spiced meal. Be sure to omit the optional white beans to keep this Paleo.

Recipe: Eat Well Enjoy Life | Cleansing Turmeric Vegetable Soup

Immune-Boosting Soup

This green-hued soup fights flus, colds, and inflammation with its blend of turmeric, ginger, and probiotics from coconut yogurt.

Recipe: PaleoHacks | Immune-Boosting Soup

Slow Cooker Golden Soup

With a name like golden soup, you know this turmeric-laced veggie soup is bound to be good.

Recipe: The Natural Nurturer | Slow Cooker Golden Soup

Bone Broth Turmeric Soup with 5-Ingredient Meatballs

Cozy up to this soothing hearty soup while also boosting your gut health with collagen-rich bone broth.

Recipe: PaleoHacks | Bone Broth Turmeric Soup with 5-Ingredient Meatballs

Anti-Inflammatory Thai Pumpkin Soup

Loaded with Thai flavors like coconut, lemongrass, and kaffir lime leaves, this ginger and turmeric-laced soup packs a ton of flavor.

Recipe: Ascension Kitchen | Anti-Inflammatory Thai Pumpkin Soup

Crockpot Chicken and Cauliflower Rice

A simple, comforting chicken and cauliflower rice soup is the easiest meal to throw together on a busy day—and the extra dose of turmeric certainly helps!

Recipe: PaleoHacks | Crockpot Chicken and Cauliflower Rice

Green Goddess Immune-Boosting Soup

This intensely green soup will ensure you get your daily dose of veggies. Opt for coconut milk to add creaminess without the dairy.

Recipe: The View from Great Island | Green Goddess Immune-Boosting Soup

Creamy Cauliflower Bacon Chowder

Rosemary and garlic add fragrant, deep flavors to this creamy chowder, which gets its health boost and vibrant yellow hue from turmeric.

Recipe: PaleoHacks | Creamy Cauliflower Bacon Chowder

Carrot Ginger Soup with Crispy Shallots and Coconut Cream

The crispy shallots add a savory, crispy texture to this creamy ginger-laced soup.

Recipe: Downshiftology | Carrot Ginger Soup with Crispy Shallots and Coconut Cream

Instant Pot Chicken and Ginger Noodle Soup

This ginger-packed “noodle” soup nixes grain or rice noodles for Paleo-friendly kelp noodles!

Recipe: So Let’s Hang Out | Instant Pot Chicken and Ginger Noodle Soup

Lemon Chicken Turmeric Ginger Soup

The name spells out all the flavor-packed, anti-inflammatory goodness in this soup: lemon, chicken, turmeric, and ginger.

Recipe: Hey Hey Mae | Lemon Chicken Turmeric Ginger Soup

Thai Curry Carrot Soup

With turmeric, cayenne pepper, and fresh ginger, the anti-inflammatory benefits of this bright soup are undeniable.

Recipe: The Roasted Root | Thai Curry Carrot Soup

Creamy Sweet Potato Ginger Soup

The holy trifecta of anti-inflammatory spices strike again in this sweet potato soup: ginger, turmeric, and cayenne pepper.

Recipe: Nutriholist | Creamy Sweet Potato Ginger Soup

Red Curry Carrot Ginger Soup

Whip up this Paleo and vegan veggie-packed soup loaded with warm flavors from fresh ginger, red curry paste, chili flakes, and garlic.

Recipe: Smart in the Kitchen | Red Curry Carrot Ginger Soup

Turmeric Ginger Kabocha Squash Soup

Topped with quickly-sautéed kale, this velvety kabocha squash soup boasts ground turmeric and fresh ginger.

Recipe: I Heart Umami | Turmeric Ginger Kabocha Squash Soup

Instant Pot Butternut Squash Apple Ginger Soup

Sweet and savory, this fall-inspired soup blends anti-inflammatory ginger with warming spices like cinnamon, cumin, and coriander.

Recipe: Yay for Food | Instant Pot Butternut Squash Apple Ginger Soup

Paleo Coconut Curry Butternut Squash Soup

Veggie-packed butternut squash makes for the perfect soup base when mixed with fresh spicy-sweet ginger.

Recipe: Fake Ginger | Paleo Coconut Curry Butternut Squash Soup

Summer Lime Ginger Detox Soup

We’re used to seeing ginger in warm, fall-inspired soups, but it works its anti-inflammatory magic just as well in summer recipes too. Skip the optional rice add-in to keep this soup Paleo.

Recipe: Going Cavewoman | Summer Lime Ginger Detox Soup

Carrot Ginger Soup with Chicken and Spinach

Silky turmeric and ginger-laced soup gets some heft with added chicken and spinach leaves.

Recipe: Tasting Page | Carrot Ginger Soup with Chicken and Spinach

Cayenne Kicks Your Ass Chicken Soup

As the title suggests, this cayenne-spiced soup will really warm you up, and fight inflammation to boot!

Recipe: Paleo Porn | Cayenne Kicks Your Ass Chicken Soup

Cold-Busting Chicken Soup

Fight inflammation with apple cider vinegar and cayenne in this cold-busting meal.

Recipe: Worthy Pause | Cold-Busting Chicken Soup

Spicy Carrot Soup

How do you make a bowl of creamy carrot soup even better for you? You kick it up a notch with some cayenne pepper.

Recipe: Primavera Kitchen | Spicy Carrot Soup

Roasted Butternut Squash Soup

Roasting the butternut squash delivers warm, caramelized flavors to this soup, while cayenne pepper and ginger add an anti-inflammatory boost. Skip the optional sour cream garnish, or opt for a tasty Paleo alternative like coconut cream.

Recipe: The Seasoned Mom | Roasted Butternut Squash Soup

Cleansing Detox Soup

Not only is this detox soup loaded with every colorful veggie under the sun, it also features anti-inflammatory spices like ginger, turmeric, and cayenne!

Recipe: The Glowing Fridge | Cleansing Detox Soup

Smoky Butternut Squash and Cacao Soup

Chocolate, in a soup? Trust us, this anti-inflammatory cacao and chocolate-flecked soup strikes all the right flavor notes. Skip the non-Paleo-friendly, optional garnishes in favor of silky coconut cream.

Recipe: Earthy Delights Blog | Smoky Butternut Squash and Cacao Soup

Get More Tasty Recipes: 27 Paleo Soups and Stews (Dairy-Free and Whole30 Friendly)

The post 33 Nourishing Anti-Inflammatory Soups appeared first on PaleoPlan.

Source: https://ift.tt/10qRbxJ

#paleo #recipe #food #delicious #healthy #yum #diet

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kembungsusu · 3 years

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Not jjampong (Korean inspired no-noodles mussel soup). Jjamppong is spicy seafood noodle soup. It's a popular Korean noodle dish. BEST Jjamppong, Spicy Seafood Noodle Soup! l Why NOT Tasty at Home?

It's loaded with pork, seafood and vegetables! A spicy, hearty noodle soup packed with robust flavors! Korean-Chinese cuisine was developed by earlyChinese immigrants in Korea, and has become a huge part of Korean food culture.

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, not jjampong (korean inspired no-noodles mussel soup). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Not jjampong (Korean inspired no-noodles mussel soup) is one of the most favored of recent trending meals in the world. It's simple, it is quick, it tastes yummy. It is appreciated by millions daily. Not jjampong (Korean inspired no-noodles mussel soup) is something which I've loved my whole life. They are fine and they look fantastic.

Jjamppong is spicy seafood noodle soup. It's a popular Korean noodle dish. BEST Jjamppong, Spicy Seafood Noodle Soup! l Why NOT Tasty at Home?

To get started with this particular recipe, we must first prepare a few components. You can cook not jjampong (korean inspired no-noodles mussel soup) using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Not jjampong (Korean inspired no-noodles mussel soup):

{Make ready 500 g of mussels (or mixed seafood, Korean recipes use cockles).

{Take 3 of carrots, sliced.

{Prepare 600 g of snap peas (or vegetables, preferably bok choy/cabbages).

{Make ready Half of large onion (Korean recipes usually use spring onions).

{Make ready 2 tbsp of gochujang (/ chili powder but will taste different).

{Take 2 tbsp of doenjang (skip if you don't have).

{Take 2 tbsp of soy sauce (increase if no doenjang).

{Get 4 of dried kelp (or 1 fish/vegetable stock cube).

{Prepare 2 tbsp of sugar/honey (Korean recipes usually call for corn syrup).

{Get 900 ml of water.

Jjamppong (짬뽕) is a Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru (chili powder). Common ingredients include onions, garlic, Korean zucchini, carrots. Jjamppong Korean Seafood Noodle Soup Recipe & Video. Jjamppong is not different since it's Korean-Chinese food.

Steps to make Not jjampong (Korean inspired no-noodles mussel soup):

Quite easy actually, start by boiling water. Add the kelp or the stock cube. If you have dried anchovies, it's much better for the broth..

Add the minced onions, Korean recipes usually call for spring onions alongside onions..

Add the gochujang and doenjang..

Add the mussels (or mixed seafood, usually octopus, cockles, prawns, squid), sliced carrots, and greens (I use snap peas) here..

Add soy sauce. Taste, add sugar if you like it sweeter (Korean recipes usually call for corn syrup), add chili powder if you want it spicier..

Wait until the soup boils and carrots are soft in medium heat, or for deeper taste, in low heat..

Enjoy with rice, or if you want something closer to jjampong, add cooked noodles into the broth straight before serving..

But that kind of fire smokey flavors are very hard to achieve at home and smoked paprika will definitely do the trick for us! Beef, bok choy, cabbage, carrot, clams, dried anchovies, dried kelp, fish sauce, garlic, ginger, hot pepper flakes, jjajangmyeon noodles, large green onion, leek, mussels, onion, pork, salt, sesame oil, shrimp, squid, vegetable oil.. Seafood Soup Noodles (Jjamppong) - A fiery & spicy Korean soup that's loaded with veggies, seafood, meat, and Simply put though, Jjamppong is a deliciously filling and spicy soup that is made with some Seafood: A combination of jumbo black tiger prawns, squid, littleneck clams, and mussels. There are two majorly popular Chinese inspired Korean foods. One is the Jjajangmyun and the other is this Korean spicy seafood noodle soup, Jjamppong I wanted to make this Jjamppong for a long time but couldn't do it because of the unavailability of ingredients.

So that is going to wrap it up with this special food not jjampong (korean inspired no-noodles mussel soup) recipe. Thank you very much for reading. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

#recipesfood

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meatismurderbutalsodelicious · 4 years

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Hainanese Chicken Rice and All The Fixin’s

As you all know the base for Western stews and stocks, broths and sauces is that magical triumvirate of onions, carrots, and celery known as Mirepoix. Usually two parts onion, one part carrot, and one part celery, it’s used in everything from an Italian Bolognese to the base for a hearty chicken soup.

Across Europe you see variations, be it an Italian soffritto or the Spanish sofrito—and the Germans have a version I believe includes rutabaga because, you know, Germans.

Over on this side of the world, however, the Asian Mirepoix is a combination of ginger, garlic and spring onions or scallions. These flavors—more intense, yet brighter than their Western counterpart—are easy to manage and once you learn to use them will offer a versatility that turns even the most simple meal into an extravagance.

Ginger, garlic and two types of green onions: scallions and Beijing

Double Duty

Today’s recipe is the basic Singapore classic, Hainan Chicken Rice. It’s a staple of the city state and can be found in all the hawker stands. As the name implies, it originated in Hainan, China and immigrants brought the dish to Malaysia and Indonesia.

This recipe is important, not only will you get beautiful, juicy chicken, gently flavored and perfumed with garlic and ginger, but you will have an amazing basic Asian chicken broth, which can be served alone as a beverage or soup, and can be used as the base for multiple Vietnamese, Cantonese and Thai soups and curries.

Let’s get started.

Ingredients:

The Chicken

One 3- to 4-pound chicken

½ teaspoon salt

Raw, fresh ginger

6 to 8 Garlic cloves

A bunch of green onions (scallions)

Water

Vegetable oil

Remember, Asian cooking is all about the prep work. Start by chopping about a three-inch chunk off your fresh ginger root. Cut off the nobbly bits and skin it with a vegetable peeler. Cut the ginger in two to three pieces, crush it with your knife to release its juices. No need to chop it up.

Now, crush two to three garlic cloves, skin on or skin off, it’s up to you. Remember, this is for the base broth. Then, grab a bunch of scallions, three or four, clean off the dirt and unsightly outer skin and chop them into two to three inch pieces.

Now, let’s move on to the chicken. Unwrap the chicken, remove the giblets and dry the body with paper towels. Liberally salt the skin and let the chicken rest and dry out while you prepare the pot.

In a deep stock pot or the largest pot you have in the kitchen, put in three tablespoons vegetable oil and turn on the heat. Once the oil starts to shimmer, drop in your garlic, scallions and ginger.

Before you put the chicken into the pot, please, remove the fatty skin at the opening the cavity and cut off that tough, triangular tail, that cartilage will just add bitterness to your broth. Now, don’t throw out the fatty skin, we’re going to use that to flavor the rice.

You’re looking for the onions, garlic and ginger to brown and caramelize, not burn. By now, it should smell amazing.

Lower the bird into the pot and cover with cold water, you want at least an inch of water above the bird; it has to be submerged. Raise the temperature and bring the chicken up to a slow simmering boil. Put a lid on the pot. You don’t want a rolling, tumultuous boil because that will give you a cloudy broth.

Remove the cover occasionally to skim the sediment and oil from the surface. You want a lovely clear broth. I use a fine mesh metal straining spoon. (HINT: As I strain, I use a bowl full of hot water to collect the scum and clean the strainer.)

Depending on your stove top burner, whether it’s gas or electric, it can take anywhere from 10 to 20 minutes for your pot to come up to that rolling simmer. Make sure the chicken is still covered with liquid; add more if you have to. Here’s the thing: once it gets to this simmering point, you just want the chicken to simmer for 10 more minutes.

Overall, from the moment you put the chicken in the pot, it has been cooking for 20 to 25 minutes. Turn off the heat and move the pot to a cool ring on the stove. Give it one last skim and put the lid back on. You’re going to let that chicken continue to rest and slowly cook for another 30 minutes in the pot.

After 30 minutes, you will now remove the chicken and drop it immediately into a comparable size pot that’s filled with ice water. Leave it there for 20 minutes, this allows the skin to contract and stops the cooking process, ensuring a shiny, moist bird. Once cool to the touch, remove the chicken and let it rest and drain on a cutting board before slicing.

Rice and Condiments

As you’re waiting for the chicken to finish cooking, it’s time to work on the dipping sauces. Because in Asia, condiments are everything—chili oils and sauces, savory soy sauce-based or sweet and spicy.

Hainanese Chicken Rice is served with steamed rice, a large helping of cool, crisp chopped cucumber, a bowl of the chicken broth and two dipping sauces, chili garlic sauce and ginger oil.

Ingredients:

Chili Garlic Sauce

A large handful of Thai red peppers (about 5 or 6) or a handful of Birdseye chilis (about 6 to 10, but you do you when it comes to spiciness, but I'm thinking when all chopped up you should have about a cup) 3 to 4 clovers of garlic, crushed and finely chopped 3-inch knob of fresh ginger, crushed and finely chopped 3 tablespoons rice vinegar 1/4-cup vegetable (or chicken) stock 1 lime 1 teaspoon salt 1 teaspoon brown sugar 2 tablespoons vegetable oil 1 teaspoon sesame oil

In a small saucepan add the vegetable oil and heat until shimmering, then add the sugar, rice vinegar and the sesame oil, stirring to make sure the sugar melts completely. Once all are combined, add the stock. Remove from the heat when fully incorporated.

Chop up the the peppers and throw then in a blender or food processor with the chopped ginger, garlic and salt. Add the hot broth and squeeze in the juice of one lime.

Blend into a fine paste, a beautiful bright orange/red dipping sauce. Do NOT! I repeat, DO NOT look into the blender/food processor right after blending. Seriously, you will get vaporized chili particles in your eyes and that shit is painful.

Ginger Oil

3-inch knob of ginger, peeled and finely chopped 3 spring onions, finely chopped ¼ teaspoon salt 4 tablespoons vegetable oil 1 teaspoon of sesame oil

I am a huge fan of Ginger Oil, not just with Hainan chicken, but as both a cooking ingredient and a condiment. It’s packed with flavor, easy to make, and stores well in a good airtight container in your fridge.

For this version I used what’s called a Beijing onion, which when I first saw them at the local produce market I mistook for an underdeveloped leek. They are basically giant scallions, with combination of leafy and strong, sponge-like flesh that gives them a crunch, even after some cooking. I think they’re delicious.

So, take whatever scallions you have handy, grab your ginger and finely chop both, blending the mix together in a heat-resistant bowl with the teaspoon of salt.

Next, add the oils to a saucepan and bring up to temperature; you want the oil to move past shimmer to actually beginning to smoke. Once it’s reached this point, remove from the heat and pour directly into the onions and ginger.

The vegetables will begin to sizzle and cook immediately, so stir with a spoon to make sure everything is cooked. Leave to rest and cool.

Ingredients

The Rice

Leftover raw fatty chicken skin you collected earlier

2 cups of Jasmine or preferred rice

2 tablespoons of your Ginger Oil

3 cups of water or Hainan chicken broth

Vigorously rinse your rice in a sieve under cold water. The removes all the excess starch and the end product is a firm, al dente rice. You want to keep rinsing until the water begins to run almost clear through the sieve.

In your saucepan sauté the leftover chicken skin in the two tablespoons of Ginger Oil. Once the fat has rendered and the skin begins to brown, pour in your rinsed rice. Keep the gas on high, you want to boil off whatever moisture is still on the rice and let the grains get coated with the fat. Stir well to make sure it’s all coated, the rice should begin to shine and you should smell it begin to cook. Now, add the water or broth, bring to a boil, give it a good stir, then put on the lid and let it simmer on a low heat for 20 minutes, or until cooked.

The chicken should be sliced in large chunks, skin and all, served over rice with a bowl of the broth, sliced cucumber and the two sauces.

#hainan #hainanesechickenrice #coronapocalypse #coronavirus #Recipes #self care #homecooking #singapore

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weightlossfitness2 · 4 years

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Spicy, stuffed peppers with kale and quinoa

As temperatures plummet, piping sizzling dishes make their strategy to our dinner desk. Hearty, healthful soups, and stews take middle stage and this oh-so- satisfying stuffed pepper dish joins the ranks of one in all our favourite sizzling entrees for the season. Looks may be deceptive-you will discover that these luscious, stuffed peppers are comparatively easy to assemble, although it would regarded such as you slaved over them! Oh and did I point out, all of your favourite nutrient tremendous stars are here- with quinoa, kale, black beans, garlic and peppers, this dish packs fairly the nutrient punch whereas stimulating your style buds on the identical time. So all that’s left to do is solely dig in and revel in!!

Serves eight

Ingredients:

Four multi-colored, bell peppers

2 tbsp peanut oil + 1 teaspoon.

1 giant onion, diced

5-6 giant cloves of garlic, finely chopped

Three medium to giant tomatoes, pureed

2 cups kale, coarsely chopped

1 cup canned, black beans, rinsed and drained

1 cup quinoa, cooked

2-Three tablespoons recent basil, chopped

1/Four teaspoon turmeric

Salt to style

1 tbsp sriracha sauce or per style

Four tbsp sharp cheddar, divided

Method:

Preheat oven to 350 levels Fahrenheit.

Lightly grease a 9″x 13″ rectangular baking dish with 1 teaspoon of the oil. Set apart.

Wash peppers and boil in a big pot of salted water for about Four-5 minutes, or till softer, however nonetheless considerably agency. Cut lengthwise in half, pat dry each the within and the skin of the peppers, take away seeds and place within the baking dish.

Heat the two tbsp of remaining oil in a big, thick bottomed pan

Add garlic and stir till mild golden brown.

Add onions and saute till comfortable and translucent.

Add the pureed tomatoes, stirring often till blended into the onion-garlic combination and the moisture within the pan begins to evaporate. See image under.

Stir within the chopped kale, black beans, basil, turmeric and sriracha sauce.

Turn down the warmth and permit to simmer for a few minutes

Open the lid and fold the quinoa gently into the combination till blended.

Add 2 tbsp of the shredded cheese together with salt, and season to style.

Transfer kale-bean-quinoa filling to a bowl, and permit to chill barely. ( You ought to get ~ Three cups of filling)

Scoop out roughly 1/Three cup of the filling into every “pepper cup”.

Transfer to the preheated oven for 10-15 minutes till heated by means of.

Remove dish with peppers from the oven, garnish with remaining cheese, activate the broiler, and place within the oven below broiler, simply till the cheese has melted.

Serve sizzling.

A Registered Dietitian’s tip: The crimson peppers used on this recipe provide helpful vitamins equivalent to beta carotene and quercetin, in various portions. In case you’re questioning what quercetin is, it belongs to a category of antioxidants known as flavonoids and has potent anti-inflammatory properties. In addition, quercetin is thought to forestall clots from forming in your arteries that might probably set off a stroke or coronary heart assault. Peppers additionally include the B vitamin folate, that may assist assist a wholesome coronary heart.

The onions featured right here, are an allium vegetable. Vegetables within the allium genus embody onions, garlic, leeks and scallions, that include potent, organo-sulphur compounds with anti-cancer and antioxidant properties. In addition, onions and garlic additionally include prebiotics which are so key in supporting the pleasant probiotic micro organism in your intestine, thus retaining irritation and power illness at bay.

Disclaimer: This weblog is strictly for informational functions solely and shouldn’t be construed as medical recommendation. Please seek the advice of your doctor or registered dietitian for suggestions tailor-made to your particular wants.

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About Sangeeta Pradhan RD, CDE

Hi there! Welcome to my weblog! If you’re confused with all of the conflicting messages you get bombarded with daily on carbs, fat, proteins, gluten and something you may consider associated to vitamin, look no additional! The objective of my weblog is to chop by means of all this litter, using scientific, proof based mostly pointers that will help you, the patron, navigate the complicated, dietary panorama, and thus empower you to make knowledgeable selections.

This entry was posted in Antioxidants, Carbohydrates, Fiber, Side dishes and tagged allium, anti-inflammatory, antioxidant, illness, intestine micro organism, peppers, phytonutrients, probiotics, quercetin, quinoa, turmeric. Bookmark the permalink.

The post Spicy, stuffed peppers with kale and quinoa appeared first on Weight Loss Fitness.

from Weight Loss Fitness https://weightlossfitnesss.info/spicy-stuffed-peppers-with-kale-and-quinoa/

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barvan51-blog · 5 years

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Produce Spotlight: The Ultimate Guide to Parsnips

Is that a white carrot? No it’s a parsnip! In this Ultimate Guide to Parsnips, we will get to the bottom of several common questions about this tasty root. Where do parsnip seeds come from? Can you freeze parsnips? How about eat parsnip leaves? What is healthy about parsnips? Get answers and recipes below.

Parsnip Origin and Growing Information

Where do parsnip seeds come from?

Parsnips root vegetables from the Apiaceae family which also includes carrots, celery, parsley, angelica and Queen Ann’d Lace. Parsnips do most of their growing underground. However, as they mature, they sprout tall, yellow flowers. They’re biennials so, in their second year planting they’ll produce seeds. The make yellow flowers which have papery seeds in them.

What is a wild parsnip and is it the same as the parsnip we eat?

Wild Parsnip is an invasive species, that is related to cultivated parsnips. They’re not the same though! If you’ve been to the northern part of the US or Canada in the summer, then you have likely seen them on the side of the road in meadows and fields. They can even survive as far south as Louisiana.They look like tall very robust Queen Anne’s Lace but their flowers are chartreuse green as opposed to white.

Wild Parsnip is thought to be native to Eurasia, and may be a mutation of a variety of cultivated parsnip. While the roots of wild parsnip are technically edible, their greens are toxic upon contact with human skin and cause burning and rashes, especially when exposed to sunlight.

One concern about Wild Parsnips is that it grows in dense stands that outcompete native plants when left unchecked. The average lifespan for a wild parsnip plant is about two years.

Cultivated parsnips, or those that we eat are different from wild parsnips. Even cultivated parsnips require gloves when handling the foliage, as handling the greens can cause allergic reactions.

When are parsnips in season? When should you harvest parsnips?

This hardy root is unique in that the colder the temperature, the sweeter and nutty its flavor becomes. Parsnips prefer the cold, which makes their season the late fall through late spring, depending on the region. They can even withstand being frozen. Here in Vermont, chefs actually seek out spring-dug parsnips because they are so sweet! This cream colored veg is slow to grow, and can take up to 130 days to mature. Patience is a virtue, especially when it means having fresh produce all winter long.

Cooking and Preparing Parsnips

Can you freeze parsnips?

Parsnips, as with many root vegetables are great storing-crops. They have a low water content, and once the greens are removed can be kept in a cool dry place (like a root cellar) for months. Freezing parsnips is a great way to preserve them for long term storage. The texture of the parsnips will be changed once they are frozen and thawed however. Use thawed parsnips for mashed parsnips or in soups and stews. Frozen parsnips cannot be roasted.

To freeze parsnips, peel and cut them into desired shapes. Blanch for 1 minute in lightly salted water. Shock in ice water, and drain well. Try to remove as much moisture from the outside of them by laying them out on a clean towel. Freeze them in a single layer on a sheet pan. Then transfer the frozen parsnips to a re-sealable freezer bag.

What is the best way to prepare parsnips?

Parsnip skin is not only slightly bitter, but is a little tough as well, so parsnips must be peeled. Occasionally, when parsnips are very mature the central core can also become fibrous, and can be cut out if desired. But usually that is not necessary. The best and easiest way to prepare parsnips is to roast them. Roasting brings out their natural sugars. You can even cut them into “strips” to make oven fries!

They are also wonderful when steamed and mashed as in the classic Irish side dish, Green White and Gold. I also like to mash them with potatoes, add them to gratins or just steam them and toss them with butter and herbs!

Parsnips are great in soups just like their relative the carrot. We also enjoy them cut into larger chunks and added to stews and braises.

Can you eat parsnip leaves?

Do not eat parsnip leaves. If they can burn your skin, you sure wouldn’t want to put it in your body, right?

Do parsnips go bad?

Yes parsnips can go bad. When they start to get brown mushy or slimy soft spots on the skin and around the top, throw them in the compost.

How do you cut a parsnip?

When I roast parsnips or braise them in a stew, I like to cut them with an oblique cut. See above. An oblique cut is a great way to yield relatively evenly sized pieces from heavily tapered parsnips. Meaning ones that are really fat at the top and skinny at the bottom.

You can also cut them just as you would a carrot. Besides removing the core (mentioned above) there is nothing different from working with carrots.

Nutrition of Parsnips

Are parsnips good for you?

Like many vegetables and root vegetables, parsnips are a powerhouse of fiber. Each ½ serving contains nearly 4 grams, or 15%, of your recommended daily fiber needs. Parsnips are a starchy vegetable, so they contain slightly more calories than non-starchy vegetables. For this reason, they make for a great side or hearty vegetable base to go with a meal. Parsnips are a great source of vitamin C to help you fend off cold and flu season. This tasty root is a great addition to a health-promoting diet that contains a variety of vegetables.

Are parsnips low FODMAP?

For those of you who are not familiar, a low FODMAP diet is commonly used to identify food sensitivity and to manage the symptoms of irritable bowel syndrome. “FODMAP” stands for fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods that contain high amounts of FODMAPs can be poorly digested in people with gut disorders. Luckily, parsnips are low FODMAP and typically easy to digest by all! Try using them as a low FODMAP alternative to mashed potatoes.

When should I introduce parsnip to my baby?

Once a baby is over six months old, it is safe and encouraged to start introducing them to solid foods. Mashed fruits and vegetables are a great place to start. It is perfectly safe and healthy for you baby to try parsnips when they are seven months old. Remember, it may take up to 15 exposures to a food for your little one to realize they enjoy the taste! Don’t get discouraged or defensive if they don’t like a food right away. Simply keep offering and see what happens. The best way to feed your child well is to offer a variety of health-promoting options.

Why are parsnips sometimes bitter?

As mentioned before, experiencing cold temperatures or a frost gives parsnips a sweet and nutty taste. Conversely, parsnips grown in warm temperatures can become bitterer, similar to arugula or other greens. If the bitter taste is off-putting to you, try buying or eating parsnip in the winter months and avoiding early or late season parsnips.

Parsnip Recipes

morning glory parsnip maple coffee cake

simple roasted parsnips

Mashed Carrots and Parsnips

parsnip, potato and leek gratin

chicken vegetable soup paleo

struggling with weeknight meals?

My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients.

Thanks for signing up! Just check your inbox to confirm your subscription, and then look for a welcome letter from me, including a link to download your free ebook. Every week you’ll receive ideas and inspiration on how to incorporate more fabulous healthy seasonal recipes into your life!

Source: https://www.healthyseasonalrecipes.com/guide-to-parsnips/

#read more #see more #check it out #interesting #learn more

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hazelhealing-blog · 5 years

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Food as a Portal for experiencing our planet and it's people

Preparing food, and more so consuming food, are huge passions of mine. So what types of food are most likely to appear in my blog? Moroccan food because my dad’s family is from Morocco 🇲🇦 Polish food because my maternal grandfather is from Poland 🇵🇱 Russian food because my maternal grandmother is from Russia 🇷🇺 Israeli food because I’m from Israel 🇮🇱 Ecuadorian food because my husband is from Ecuador 🇪🇨 Italian food because my husband’s grandfather is from Italy 🇮🇹 Salvadorian food because I lived in El Salvador 🇸🇻 Indian food because I lived in India 🇮🇳 Vegetarian food because I was an Ashram cook 🥬 Kid-friendly food because I’m a mom 🍪 And miscellaneous recipes because my interest in food and different cultures spans the globe 🌎 I am not one of those people who have been cooking since they were three. My mom was (and is) a bit of a clean-freak so it never occurred to her to let me make a mess in the kitchen. I myself was not too curious about how all this delicious food she cooked actually came together, and between my mom's incredible cooking and that of my extended family and favorite restaurants, I never felt a need to prepare the food myself. Once I moved out of my parent's home at 18 and joined the Israeli Defense Force (a mandatory draft which is still active in my homeland), I still had almost no exposure to cooking, as soldiers were not allowed into the base's kitchen. My palate wasn't developed much in my two years of military service, eating the Israeli version of Spam (called "luf"), dry bread with a chocolate spread, and various snacks from the canteen. In addition, basic training did a number on my digestive system, providing me with only seven minutes to complete each meal. I remember coming home after basic training and my mom cooking a lovely dinner for my extended family who came to visit. As I began inhaling my food off my plate without looking up, my mom elbowed me and whispered "Sharoni no one is going to take your plate away, please slow down, everybody is staring". Oops. Once I finished my military service and began my studies at Tel-Aviv University, I still didn't learn how to cook. I was living in a rental apartment with my childhood best-friend, and between take-out dinners and my mom sending me back with containers filled with my favorite dishes (such as gnocchi pesto) every weekend when I visited , I still felt no need to cook. Only when I transferred to a University in Florida did I begin a gradual journey towards learning how to cook. I was now far from my mother and my homeland, and in order to consume my favorite comfort foods I had to prepare them myself. That was about the same time I became a Vegetarian, so I was also motivated to recreate my dearly-missed favorite dishes with meat-substitutes. They say that need is the father of invention, and I needed to eat a plate of meatless Spaghetti Bolognese. The internet, my mom's advice via phone, and some creativity, all resulted in pretty successful dishes. As an avid traveler I always made sure to try all kinds of cuisines, and whenever I met someone from another country I would ask them to share with me a recipe of a typical dish. This resulted in my personal little cookbook containing some exotic and complicated recipes, along with some simple recipes. For example, when a Portuguese friend told me about her "French Onion Soup" recipe, I didn't realize at first that for her "French Onion" was actually Leek. Needless to say that soup was pretty much universal (leeks, potatoes, zucchini, carrots, onion, olive oil, salt, pepper) and didn't seem either Portuguese or French to me. However, both times I visited that friend and her family in Portugal I decided that Portuguese food was my absolute favorite of the European cuisines. It might not be as famous as the French or the Italian, but to me it was the winner. I fell off the Vegetarian wagon on several occasions, usually for months at a time. But that's for another blog post. In 2007 when I became close with a group of mostly Indian Yogis back in Washington DC, I became enamored with Indian cuisine. I started cooking Indian dishes and eating at Indian restaurants frequently, and pretty soon my knowledge of that cuisine grew. I spent most of 2009 in India, and man was I in culinary heaven. I never wasted my time or calories on the "western" menu options, and went straight for the Idly and the Dahl. I knew the Hindi name of most fruits, vegetables, and spices, and when my mom visited me in India she was shocked to watch me eat very spicy Indian food (with my hands usually) for breakfast, lunch, and dinner. She herself alternated between "Vegetable noodle" and "Vegetable rice", the staple "Western" menu options. Here I must interject that Southern Indian cuisine is in my opinion among the top three best cuisines in the world. I love it. My mom, on the other hand, gave the local cuisine a try on one occasion, and this resulted in a canceled tour and some Imodium. Don't think for a minutes that I haven't swallowed my share of anti-diarrheal medicine during the year I spent in India, but that too is for another post. Fast forward to 2010 when I moved to El Salvador. Everyone knows that Mexican food is delicious, with all it's tacos, burritos, and such. Among Latin cuisines, Peruvian food is also well known, and includes world-famous ceviches and chaulafan rice. But few people know that Salvadorian food is the bomb. Truly. When I visited El Salvador before deciding to live there for a while, I never expected my mind to be blown by the food. But it was. The seafood dishes are magical, the hearty chicken and meat dishes (I mentioned I am an on-again-off-again vegetarian) are like hugs from your grandmother (the nice one), and pupusas are the best invention since sliced bread. In El-Salvador I learned to cook Salvadorian food, and I also got to use incredibly fresh and delicious fruits and vegetable. They have produce there that seem like it was invented by fairies, such as Paterna, fava-bean-times-ten-like beans covered in a cotton-candy-like fuzz. No joke. My mom, once again un-wavering in her loyalty and love, came to visit me twice during the year and a half that I spent in El-Salvador. Though she fell in-love with the exotic fruits, and she scarfed-down the seafood like no-one's business, her exploration of pupusas resulted in yet another afternoon of canceled plans and Imodium. I guess not everyone can handle the rich cheese combined with the refried beans and washed down with a lager beer. But I sure can! After El-Salvador, I felt confident enough to work as the assistant manager of a Spiritual retreat's kitchen. It was in that year that I truly expanded my culinary repertoire, and started not only cooking a variety of dishes, but also started cooking for large groups. I felt great satisfaction cooking a meal start-to-finish and witnessing the visitors and staff leaving happy and well-nourished. One of the advantages of the Culinary Arts is that the result of your effort is immediate: the dish. I felt a sense of accomplishment every time I completed a meal, a feeling I didn't have when I used to perform long, tedious, and often boring scientific experiments. Even as a school teacher there was always a feeling of moving towards a further goal- quizzes, mid-terms, finals- and only at the end of the year was there a feeling of completion. But with cooking the goal is achieved usually within a few hours, and then you get to enjoy your creation with others. As a mom I am faced with new challenges when cooking. How can I appeal to a toddler's fickle, picky palate? How can I make quick dishes when hunger appears out of nowhere? How can I hide unliked ingredients in the dishes? Stay tuned for the answers to these questions, and for some toddler-friendly recipes which adults love too. What is your favorite cuisine?

#hazel_healing_108 hypnosis foodblogger food foodporn Hypnotherapy Manifestation manifesting lifeisgood abrahamhicks visualization he

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thedisneychef · 1 year

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Experience the Rich Flavor of Canadian Cheddar Cheese Soup at Le Cellier

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babettescafe-blog · 5 years

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5 French Food Items You Should Definitely Try

Traditional French food relies on simple combinations that enhance the rich, natural flavors of basic ingredients. French cuisine also inspired many other cuisines to add new flavors and touches to their own meals. However, to discover if French food is really the best in the world or not, you can check out Babette restaurant menu and try out a few French food items.

Few French food items you should not miss to try

Soupe à l’oignon

The Soupe à l’oignon is a traditional French soup made of onions and beef stock. They are also usually served with croutons and melted cheese on top. The remarkable taste of this French onion soup is derived from the caramelisation of the onions, to which sometimes brandy or sherry is added at the end of the slow-cooking process. The liquid is typically meat stock, although variations include the use of water, and, adding milk or thickening it with eggs or flour.

Cassoulet

This is a comfort dish of white beans stewed slowly with meat. Pork or duck are typically used as meat, but sometimes, sausages, goose, mutton can also be added. This type of food originates from southern France and is popular in Toulouse, Carcassonne, and Castelnaudary. Cassoulet also derived its name from the pot it is traditionally baked it, which is typically shaped like an inverted cone to give a crust shape. This rich, hearty meal is also perfect to serve during colder months.

Beef bourguignon

Boeuf bourguignon is one traditional French meal that has become internationally well-known. This type of dish is a stew made of beef braised in red wine, beef broth and seasoned with garlic, pearl onions, fresh herbs, and mushrooms. The recipe used is just one example of how traditional peasant dishes have been adopted into haute cuisine. This also means that the method of slowly simmering beef in wine was likely developed to tenderize tough cuts of meat.

Flamiche

Flamiche, which also means ‘cake’ in Flemish, is a dish that originates from northern France, near the border with Belgium. The dish has a puff-pastry crust filled with cheese and vegetables and resembles a quiche. The traditional French filling of the Flamiche is with leeks and cream.

Crème brûlée

Crème brûlée is also known as burnt cream or Trinity cream. This is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is also normally served slightly chilled, with the heat from the caramelizing process tends to warm the custard producing a cool center.

From meals and pastries to drinks, French food and drink items are probably among the best in the world. While looking for Babettes cafe menu, you can also consider trying out the above-mentioned amazing French food items.

#babette restaurant menu #babettes cafe menu

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kembungsusu · 3 years

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SPLIT PEA SOUP, VEGETARIAN OR VEGAN. Vegan Split Pea Soup is a hearty mix of green split peas, carrots, celery, onion and green cabbage simmered with flavorful herbs - it's my all-time favorite split pea soup recipe! Includes slow cooker, Instant Pot + stovetop methods. Let's start the new year with a big bowl of warm and comforting.

To make it thinner, reduce the amount of split peas or add more water. Ultra creamy vegan split pea soup. This richly flavored soup is hearty and satisfying and makes a delicious plant-based appetizer or main.

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, split pea soup, vegetarian or vegan. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

SPLIT PEA SOUP, VEGETARIAN OR VEGAN is one of the most popular of current trending foods on earth. It's enjoyed by millions daily. It is easy, it's quick, it tastes delicious. SPLIT PEA SOUP, VEGETARIAN OR VEGAN is something which I have loved my entire life. They're nice and they look wonderful.

Vegan Split Pea Soup is a hearty mix of green split peas, carrots, celery, onion and green cabbage simmered with flavorful herbs - it's my all-time favorite split pea soup recipe! Includes slow cooker, Instant Pot + stovetop methods. Let's start the new year with a big bowl of warm and comforting.

To begin with this recipe, we must prepare a few components. You can cook split pea soup, vegetarian or vegan using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make SPLIT PEA SOUP, VEGETARIAN OR VEGAN:

{Prepare 1 lb of split peas.

{Take 6 of large carrots.

{Prepare 5 stalks of celery.

{Get 1 of medium-large leek with dark green top removed and discarded.

{Prepare 1 of large (not gigantic) onion.

{Get 4 tablespoons of olive oil Or unsalted butter.

{Prepare 2 teaspoons of salt.

{Get 9-10 cups of water.

It wasn't until I made a straight up vegan pea soup (not split pea soup, just pea soup) made from frozen peas that I got my green colored soup. This vegetarian split pea soup is made with a touch of liquid smoke in place of the traditional ham. It's a filling, easy plant based meal! Serve this vegan and vegetarian split pea soup with some crusty bread, biscuits (or vegan biscuits), or a simple side salad for a full meal.

Steps to make SPLIT PEA SOUP, VEGETARIAN OR VEGAN:

Small chop or large dice all vegetables..

In Dutch oven (large pot) heat olive oil or unsalted butter to medium-low.

Sautee veggies slowly about 12 minutes until cooked down slightly, stirring occasionally..

Add split peas, water and salt. Bring to boil, reduce heat to simmer, cook 75 minutes. Taste and add more salt if needed..

Many of you were enthusiastic about the lentil soup recipe I posted a few weeks back. I like to finish each bowl with a generous drizzle of golden olive oil, a few flecks of lemon zest, and a dusting of smoked paprika to give the soup some. split pea soup drizzled with olive oil, sprinkled with paprika, and topped with lemon zest. * I use Rapunzel vegan vegetable boullon with sea salt. First, rinse the dried green split peas in cold water, picking through them to make sure there are no rocks or impurities. I love making vegan split pea soup. This is a quick frugal meal.

So that is going to wrap this up for this exceptional food split pea soup, vegetarian or vegan recipe. Thanks so much for reading. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

#recipesfood

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hinach168 · 4 years

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Bed & Breakfasts With Breakfasts Straight From Heaven

Well, some of you Bed & Breakfast innkeepers missed a golden opportunity. I went to websites of inns best known for their food, but no entrees were even mentioned. How can it be that an award-winning inn for their breakfast doesn't describe any breakfast? So I went to websites that proudly described their dishes. Here are a few of them.

The Buttonwood Inn is in a small New Hampshire town called North Conway, but nothing about their breakfast is small. They may begin with some Pumpkin-Walnut bread or Apricot-Orange scones, Maple Cinnamon rolls, Blueberry-Walnut Crumb Coffee Cake, or warm Fruit Crisp with granola, accompanied by cool, fresh fruit topped with raspberry sauce. That would be enough breakfast for me, but the chef is just getting warmed up. Next comes a savory dish like Mushroom-Sausage and Cheddar Cheese Strata, Scrambled Eggs with Goat Cheese and Chives and a side of roasted Red Bliss Rosemary potatoes. Then comes the sweet entrée: Baked French Toast Casserole with Pecan and Wild Maine Blueberry topping. Or Light Yeasted Belgian waffles under fresh blueberry sauce. Hail to Buttonwood.

Mission Oak Inn of Henry, Illinois offers some wonderful breakfast dishes like French Banana Crepes and fabulous Blueberry Pancakes, but it was their dinners that snapped me to attention. How about a Pizza of roasted chicken, onion, and cheese atop a dreamy creamy sun-dried tomato sauce? Or tender meat medallions served in a cream, brandy, maple and mustard reduction? Or grilled salmon on fresh greens with original sauce and topped by bacon, green onions, parmesan cheese, and walnuts? Or pork tenderloin marinated in apple cider, grilled, then smothered with homemade apple/peach chutney?

Then I happened to catch Jane of the Hawk Valley Retreat on the phone. When I asked about her most popular dishes, her voice became secretive and sultry and she led me lovingly down the list: German Baked Apple Pancakes, Baked Peach French Toast, pancakes with a brown sugar/strawberry compote, Green Onion and Spinach Cheese Quiche with hash brown crust, and Eggs Benedict with her own secret Hollandaise sauce recipe. The names of her entrees didn't bowl me over. But as she described every detail, every ingredient and spice, I knew cooking isn't just fun for her, it is a luscious adventure. There's a difference. Jane is a master of simple baking.

Like many of these top inns, the chefs at the Bloomsbury Inn use only fresh local farm products. I never expected a South Carolina inn to be full of such scientifically talented people. But they've experimented with hundreds of dishes, and the creativity of their top picks boggles the imagination: hot apple soup, poached pears and baked peaches with toasted peanut butter rolls, creamed eggs in a puff pastry, baked cinnamon-raisin French toast, toasted bacon-pecan bread, homemade biscuits with chocolate gravy, peppered praline bacon, and their own version of Eggs Benedict: a delicate crème sauce over croissant, wilted spinach, peppered ham, avocado, and poached egg. Exquisite.

Sue of the Harbour Ridge Inn in Osage was not about to be outdone. She emailed me with her choices, and I appreciated the personal attention. Sue serves fruitinis in martini glasses with a white chocolate mousse base on which she slices banana. Then she pours in Chambord-soaked strawberries with a dollop of whipping cream and a mint leaf for garnish. She does the Bloomsbury Inn one better by nesting her Cinnamon-Raisin French toast atop a whipping cream custard base accompanied by sausage loaf and delicate poached pears in red wine and orange juice. Another popular French toast starts with fresh grilled pineapple slices, country ham, sliced cheese. Add sourdough bread soaked in French toast batter, grilled and served with a strawberry-jalapeno pepper jam. She also makes egg casserole to order with choices of fresh stuff like roasted red peppers, leeks, mushrooms, sundried tomatoes, spinach, diced ham, cheeses and fresh basil and dill. I was impressed. Nice email.

The Judge Porter House in Natchitoches (where?), Louisiana it not to be missed. The first course at the judge's might be peach or apple dumplings, bread pudding with warm maple sauce, Peach Crisp baked with a coconut-pecan topping, Apple Brown Betty topped with vanilla yogurt, pecans, and cinnamon, or Berry Puff Pastry stuffed with fresh berries, drizzled with raspberry sauce, and topped with whipped cream. The second course may include delicious pancakes, waffles or French toast, but I featured those things in other reviews so let me emphasize the egg dishes. One baked egg dish features eggs with savory mushrooms and crème Francais cradled in Black Forest ham crisps. Another favorite is Southwestern egg mixture baked in individual ramekins and topped with hearty salsa. Then there's the Queen Anne Quiche, but the chef was very hush-hush about it. Guess you'll have to visit the judge's to check it out.

The two most attractive things Bed & Breakfasts offer are cozy, top rate lodging and terrific breakfasts. Check out these terrific inns for the best breakfast ever.

#puff pastry #waffles #puff pastry waffles #breakfast #recipe

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kristablogs · 4 years

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Eleven soup recipes perfect for freezing and hoarding

Please don't freeze the entire chicken like this when you store this soup. There's a process. (Jenny Huang/)

Follow all of PopSci’s COVID-19 coverage here, including travel advice, pregnancy concerns, and the latest findings on the virus itself.

As humanity responds to the COVID-19 pandemic by canceling large events, working from home, self-quarantining, and locking down portions of countries where the virus has spread quickly, there’s a chance you might be stuck inside for a while. And you gotta eat. Canned food and other non-perishables are fine and all, but we’ve got two words that will absolutely change the game: Frozen. Soup.

Beyond the fact that soups are like warm hugs for your insides, freezing them allows you to transform quick-spoiling produce into a long-lasting food supply that’s easy to reheat. Just drop those savory blocks of soup-ice in a pot and let ‘em melt. Plus, cooking is an excellent way to pass the time when you can’t leave the house. Heck, get the whole family involved.

So we asked our good friends at Saveur to send us their favorite soup recipes. Now, we’re passing them on to you.

“Green” gumbo (gumbo z’herbes)

Traditionally, there's no meat in this gumbo, but you can use meat stock if you want. (Thomas Payne/)

A traditional dish for Louisiana’s Catholics during Lent, this meatless gumbo recipe serves 10 to 12 people. The ingredients are fairly standard, combining yellow onions, celery, a green bell pepper, and garlic with a sizeable amount of whatever leafy greens you have on hand. It’s one of Saveur food editor Kat Craddock’s favorites, and although it’s usually vegetable-only, she sometimes likes to sneak in a little andouille sausage or a smoked turkey leg.

Spring pea soup with leeks and herbs

This vibrant soup is excellent served warm or chilled, but we haven't tried it as a popsicle. (Thomas Payne/)

This simple soup contains exactly what is advertised: peas, leeks, and herbs. There’s a little more to it than that, of course, but not much. As a bonus, if you’ve been looking for a reason to use that bag of frozen peas that’s gone untouched for ages, you can use it here. Start to finish, it’ll take about two hours to make this recipe, and you’ll need a blender.

Caramelized onion, fennel, and mushroom soup

If you get bored of how this one tastes, just make it with different mushrooms. Problem solved. (Farideh Sadeghin/)

Another straightforward recipe, this one’s for the mushroom lovers. Yeah, you can use a pound of your favorite mushrooms (cremini, shiitake, portobello, whatever), but you can also amp up that earthy flavor with 8 cups of mushroom stock. If you’d rather not, or just don’t have any on hand, you can just use beef stock. Pour a little bit of white wine in there, too, while you’re at it.

Chickpea and pasta soup

This soup is a meal in and of itself. (Farideh Sadeghin/)

Adapted from a Jamie Oliver recipe, this soup needs no accompaniments—it’ll fill you up on its own. If you’ve got canned chickpeas in your pantry, simply combine them with celery, a carrot, an onion, and a few ingredients. Then toss in some pasta. You might find it a bit thicker than the soup you’re used to—the pasta absorbs a lot of liquid—but you can add more stock to thin it out as it reheats.

Roasted chicken, corn, and saffron soup

It's hard to go wrong with chicken and noodles. (Matt Taylor-Gross/)

Chicken noodle soup is probably the first soup you remember eating, and you might think it’s hard to improve on something so loved. This recipe makes an old standard a little more fun. It’ll take two hours (you’ve got to roast a whole chicken), but when you’re done you’ll have enough for 8 to 10 people. If you’re not familiar with saffron, it’s a somewhat sweet spice that’s grown extensively in Spain and Iran, but can be purchased from a few growers in the U.S. as well as from international suppliers.

Carrot soup with ginger and leeks

Seasonally, this spicy carrot ginger soup is great in the winter, but who cares about seasons when you're stuck inside? (Katherine Whittaker/)

Get ready to puree some carrots—you’ll need a blender for this one. If you want to add a little heat to the soup, consider adding chopped hot red chiles or crushed red pepper flakes, but that’s totally optional if you like things on the mild side. Once you’ve got a nice, smooth base, add some cooked sausage to complete the dish.

Boeuf Bourguignon (Burgundy-style beef stew)

You might have to spend a little more time with this stew, but it's worth it. (Ingalls Photography/)

Most of the soups on this list so far have been heavily vegetable-based, but this one’s for the meat lovers. You will have to marinate the beef overnight, so make sure you’re prepared for that time commitment. Beyond its namesake ingredient, this stew has bacon, carrots, garlic, onions, and mushrooms. You can serve it with bread, too, but if you don’t have any, don’t worry—just eat it straight out of a bowl.

Chicken soup with rice, carrots, and kale

If you think food automatically tastes better when it's linked to a family member, you might like this soup. (Jenny Huang/)

This soup comes with a little bit of a story—it’s an adaptation of a soup that Saveur’s former editor-in-chief, Stacy Adimando, learned how to make from her grandmother. It’s a little more complicated than tossing a bunch of stuff into a pot, as you’ll need to cook and shred the chicken and make some rice, but this recipe transforms relatively simple ingredients into something Adimando says she simply “cannot live without.”

Eggs poached in tomato sauce (shakshuka)

For those who like to eat breakfast all day, or want to eat eggs for dinner. (Matt Taylor-Gross/)

Diverging a bit from what most you might consider soup, this hearty dish is a solid choice for any meal of the day. It’s a classic breakfast in Israel, and Craddock says it’s her go-to brunch for New Year’s Day because it’s so easy to prepare in advance. You don’t need a big pot for it either, just a 12-inch pan or cast iron skillet. Don’t poach the eggs before you freeze it, though—wait until you reheat the sauce and slide them just before serving.

Yucatecan turkey soup with lime (sopa de lima)

Charring the peppers, onion, and garlic before simmering them in the soup deepens the flavor of this take on the Yucatán's sopa de lima. (Jenny Huang/)

A popular regional specialty in Mérida, the capital of the Mexican state of Yucatán, this deeply flavored soup combines turkey with peppers, onion, zucchini, squash, tomatoes, and lime. If you can’t get your hands on a turkey leg, skinless chicken thighs work, too. It goes well with corn chips.

Rhode Island clam chowder

Digging up clams can be hard. Pouring them out of a can is not. (Jenny Huang/)

This recipe calls for fresh clams, but Craddock says canned clams and clam broth are acceptable replacements if you’re stuck inside due to a viral outbreak. It’ll also be a little easier to do so, as cooking with whole clams can be tricky—if you don’t clean them well enough, they’ll leave sand in your food. But when you can’t go outside and want a little taste of New England, any kind of clams in a savory broth made with potatoes, onion, and celery will do the trick.

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