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witch-of-orchids · 4 years

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Ostara Recipes Masterpost

Note: THIS IS NOT DONE!!! I accidentally deleted the other one so I had to start over :( Will be adding more throughout the day, but for now, Blessed Ostara!!

Also, side note I’m sorry about any misinterpretations! I only speak German, Korean, and English and tried my best. I tried to go off the traditional European route a bit because I am Korean, and it would not make sense for many poc/cultural witches to only celebrate in traditionally European ways!

Main Dishes

Ostara Risotto

Ostara Lamb Stew

Ostara Deviled Eggs

Asparagus and Black Bean Salad

Purple Pickled Eggs

Paella Mixta- Mixed Paella

Bocadillo de Berenjenas con Pollo y Mostaza- Chicken and Mustard Aubergine Sandwich

Sopa Fría de Aguacate con Yogurt- Cold Avocado Soup with Yogurt

Huevos Pocados con Espinacas- Poached Eggs with Spinach

Quinoa Salteada com Ovo e Abacate- Sautéed Quinoa with Egg and Avocado

Salada Mediterrânea de Gorgonzola- Mediterranean Gorgonzola Salad

Bữa ăn mùa xuân Tây Ban Nha của Jose Pizarro- Spanish Spring Meal of Jose Pizarro

Green Garden Herby Basmati Rice with Basil, Mint, Chives & Rosemary

Lemony Cream Cheese Pancakes with Blueberries

Kapelusze pieczarek z przepiórczymi jajkami- Mushroom Hats with Quail Eggs

Omlety z jagodami- Omelets with Blueberries

Barszcz wiosenny z awokado- Borscht with Avocado

Вкуснейшая баранина- Delicious Lamb

Tarte légère courgettes, jambon et chèvre gratiné- Light Zucchini, Ham, and Goat Cheese Tart

Soupe Petits Pois, Menthe et Coriandre- Green Pea, Mint, and Coriander Soup

Artichauts à la Romaine- Roman Artichokes

Ragoût de Petits Légumes de Printemps- Spring Vegetable Stew

Sztrapacska, Strapačky, Haluska, Halušky

Épaule d'Agneau aux Herbes Roulée Rôtie- Roasted Lamb Shoulder with Herbs

Souris d'Agneau aux Épices Douces- Lamb Shank with Sweet Spices

Spargel mit Kartoffelschnee- Asparagus with Potato Snow

Gemüse-Pfannkuchen- Vegetable Pancakes

Frühlingseintopf mit Kasseler- Spring Stew with Smoked Pork

Linsen-Blumenkohl-Suppe- Lentil cauliflower Soup

Spargelcremesuppe- White Asparagus Cream Soup

Sieben Kräutersuppe- Seven Herb Soup

Lammkeule mit WacholderbeerensauceServings- Roast Leg of Lamb with Juniper Berry Sauce

Ghormeh Sabzi

Thai Green Curry with Beef and Eggplant

Ayam Masak Merah- Spicy Tomato Chicken

春キャベツと豚肉の重ね蒸し- Spring Steamed Pork and Chicken

豚の角煮クローブ風味- Braised Pork with Cloves

Soba Noodle Salad

春季养生汤- Healthy Spring Soup

蘑菇片莴笋蛋汤- Mushroom and Lettuce Egg Soup

翡翠鲜肉烧麦- Fresh Jade Roasted Wheat Wraps

달래된장찌개- Soybean Paste Soup

쑥전- Mugwort Pancakes

닭고기 쌀국수- Chicken and Rice Noodle Soup

Lamb and Fava Beans Stir Fry

Bulgogi Spring Rolls with Sweet Ssamjang Sauce

Classic Borscht

Buckwheat Crêpes

French Spring Soup

Red Snapper en Papillote

Brioche French Toast With Lemon Curd and Strawberry Compote

Rosemary Roasted Lamb

Irish Stew Pie

Raddish Toast with Chive Butter

Roasted Beet, Leek, and Onion Quiche

Risotto Leggero con Viole, Asparagi e Ricotta- Light Risotto with Violets, Asparagus, and Ricotta

Drinks

Ostara Lavender Lemonade

Fruit Citrus Floats

Smoothie de Morango- Strawberry Smoothie

Milk-shake aux Fraises- Strawberry Milkshake

Violet Tea

Lavender Lemonade

Strawberry Lemonade

Iced Hibiscus Latte

Elderflower Cordial

Flower Sun Tea

Dandelion Mead (Dandelion Wine Made with Honey)

Condiments/Sides

Perfect Bread

Confiture d'Oranges Amères- Bitter Orange Jam

Mermelada de Ciruelas- Plum Jam

Crema de Naranja con Canela- Orange Cream with Cinnamon

Gelatina de Durazno con Mascarpone- Peach Jelly with Mascarpone

Abacaxi em Calda- Pineapple in Syrup

Tartine Bakery’s Lemon Cream

Purée d'Artichauts- Artichoke Puree

Egresmártás, Piszkeszósz- Hungarian Gooseberry Sauce

えびとたけのこの揚げパン- Shrimp and Bamboo Shoot Fried Bread

いちごジャム- Strawberry Jam

Chinese Tea Eggs

Easy Classic French Spinach Soufflé

Buttermilk Bread Recipe

Challah Ostara Bread

Grapefruit Blossom Pot de Creme

Lilac Infused Honey

Flower and Herb Butter

Homemade Chive Blossom Vinegar

Saffron and Cardamom Milk Bread

Honeysuckle Jelly

Dandelion Bread Pudding with Sundried Tomatoes and Gruyere Cheese

Candied Rose Petals

Orange Honey Butter

Wild Rose Infused Honey

Blackberry Butter

Lemonbalm Simple Syrup

Desserts

Cakes and Pies

Salted Honey Pie

Ostara Honey Cakes

Ostara Passion Cake

Framboisier Express- Raspberry Express

2. Tarte Rápida de Manga- Quick Mango Pie

Tarta de Nectarinas con Relleno de Chocolate- Nectarine Cake with Chocolate Filling

Pay de Pera con Limón- Pear Pie with Lemon

Meyer Lemon Cheesecake with Biscoff Crust

Tahini Mousse Pie

Десерт с пролетно настроение- Spring Mood Dessert

Joghurttorta (bármilyen gyümölccsel elkészíthető)- Yogurt Cake (Any Fruit)

Sernik na zimno z galaretką i owocami- Cold Cheesecake with Jelly and Fruit

Torcik jabłkowy- Apple Cake

Tort owocowy na zimno- Cold Fruit Cake

Jogurtowo-serowe ciasto z galaretką i cappuccino- Yogurt and Cheesecake with Jelly and Cappucino

Весенний ягодный пирог- Spring Berry Cake

Gâteau Saint-Honoré

Tarte à la Rhubarbe et Crème d’Amande- Rhubarb and Almond Cream Pie

Tarte Rhubarbe Cannelle- Cinnamon Rhubarb Pie

Cheesecakes Légers à la Fleur d'Oranger, Coulis de Fraise- Light Orange Blossom Cheesecakes with Strawberry Coulis

Grandma’s Lemon Meringue Pie

Gâteau Manqué aux Prunes- Missed Plum Cake

Gâteau Tiramisu aux Fraises- Strawberry Tiramisu Cake

Lemon Lavender Ostara Cake

Tarte à la Raisinée- Swiss Raisin Pie

Orange Polenta Cake

Moist Semolina Cake Soaked with Wild Rose Syrup

Lemon Drizzle Cake

Balsamic Cherry and Amaretto Pie

Cherry Blossom Cake

Lemon Buttermilk Pound Cake with Pansies

Rhubarb Strawberry Pistachio Cake

Stem Ginger Cheesecake with Rhubarb

Citrus Tree Cake

Earl Grey Blood Orange and Cardamom Chiffon Cake

Ostara Honey Cake

Italian Lemon Olive Oil Cake with Berries

Fluffy Lemon Rosemary Creamcheese Frosting

Cookies, Bars, Shortbread, Scones

Ostara Sugar Cookies

Sablé Breton aux Fraises- Breton Shortbread with Strawberries

Lilac Scones with Rhubarb Curd

Vanilla Rose Shortbread Cookies

Lavender Shortbread Cookies

Violet Lemonade Tea Cake Cookies

Muffins and Cupcakes

Весенние зелёные кексы с о смородиной- Spring Green Currant Muffins

Macarons

Violet Macarons with Violet and Vanilla Bean Buttercream

Pudding/Jelly/Posset

Warm and Gooey Citrus Pudding

Gelatina de Café con Leche- Coffee Jelly with Milk

Truskawkowa galaretka z owocami i pianką- Strawberry Jelly with Fruit and Marshmallows

Elderflower Lemon and Honey Jelly

Candy Apple Jelly

Lime Jelly

Blood Orange Posset

Lavender Honey Posset

Ice cream and Sorbet

Glace mûre-lavande- Ripe Lavender Ice cream

Ice Cream Kolachkes

Fraises, Glace aux Herbes, Mousse au Chocolat Blanc- Strawberries, Herb Ice cream, and White Chocolate Mousse

Sorbet aux Clémentines- Clementine Sorbet

Crème Chibouste au Romarin, Sorbet Fraise- Rosemary Chibouste Cream, Strawberry Sorbet

Elegant Fig Sorbet

Honey Lavender Ice Cream

Beet Raspberry Rose Sorbet

Blueberry Basil Icecream

Grapefruit and Campari Sorbet

Lavender Lemon Ice Cream

Donuts

두부도넛- Tofu Donuts

Floral Donuts with Blood Orange and Lemon Ginger Drizzle

Fudge

Cinnamon Rose Cacao Fudge

Cardamom White Chocolate Bark with Pistachio, Rose, and Gold

Lavender Fudge

Peanut Butter Fudge

Lemon Fudge

Custards

Mango Custard

Tarts

Lemon Violet Tarts

Tarta de Fresas y Frambuesas- Strawberry and Raspberry Tarts

Cindy Mushet's Italian Jam Shortbread Tart

Tarte Sablée Fruits rouges et Rhubarbe- Red fruit and Rhubarb Shortbread Tarts

Strawberry Almond and Thyme Tarts

Rhubarb Frangipane Tart

Rhubarb adn Grand Marnier Tart

Bread

Lemon Dessert Bread

Strawberry Poppyseed Hokkaido Milk Buns

Soufflés

Soufflé Léger à la Pomme et au Citron Vert- Light Apple and Lime Soufflé

Soufflés Passion et Sacristains

Other

Thiakry à la Mangue- Mango Thiakry

Postre de Tapioca con Mango- Tapioca Dessert with Mango

Mil-folhas de Morango- Strawberry Millefeuille

Tiramisu de Morango- Strawberry Tiramisu

Gubana

Mille-feuilles Mascarpone et Groseilles- Mascarpone and Gooseberry Millefeuille

Ile Flottante au Fruit de la Passion- Floating Island with Passion Fruit

Paskha

Orange Blossom Water Roasted Rhubarb, Labneh and Honey

Vegan+

Main Courses

Stuf

Drinks

Condiments/Sides

Dessert

Cookies, Shortbread

Floral Vegan Shortbread

Cakes

Vegan Pineapple, Lime, and Ginger Cake

Lists of Recipes

Hungarian Easter Recipes

List of general Ostara Foods

Ostara Food Recipes

Ostara Recipes for a Pagan Soul

Greenhaven Pagan Ostara Recipes

More Ostara Recipes

Ostara Feast Recipes!

Heron’s Ostara Recipes

Ostara Bread Recipes

Honeysuckle Recipes

#Ostara #Easter #Eostre #Ostara recipes #Ostara recipe #Ostara food #Ostara Foods #Sabbat #Sabbats #Witchcraft #Witch #Witches of tumblr #Witch community #Witchy #Witch recipe #witch holidays

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hellohackedtechposts · 4 years

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35 Satisfying Vegetarian Recipes That Are Incredibly Easy to Make | Real Simple

Whether you’ve been a vegetarian for years or you're just in the mood for something meat-free this evening, we've got you. This roundup of easy-to-make meatless recipes is anything but rabbit food. Each delicious idea is super satisfying (think: buttery pappardelle with pumpkin and caramelized onions, tacos with goat cheese, potato pierogi with sauteed cabbage and apples, and more) and—we promise—won't leave you wondering whether you should order a pizza to get full. After all, a plant-based meal plan is better for your body and for the planet. So grab that chef's knife (chopping ahead!) and let's get after it. RELATED: 22 Easy Vegan Dinner Recipes to Start Your Plant-Based Journey Cauliflower Tartine With Romesco Sauce This delicious open-faced sandwich may look fancy, but we promise it's super easy to make. You'll start with the delicious combination of Romesco and cauliflower, then add golden raisins and fresh parsley to the mix for a bright—and subtly sweet—kick. Don't love one (or both)? No problem: you can use cilantro and chopped dates instead. Get the recipe: Roasted and Pickled Cauliflower Sandwiches With Romesco

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Eggplant-Mushroom Meatball Sub Talk about a trifecta: this recipe combines eggplant meatballs, salty-savory mushrooms, and fluffy whole-wheat hoagie buns. These sandwiches are so flavorful, your dinner dates will wonder why they ever ate meatball sandwiches with actual meat in them. Get the recipe: Eggplant-Mushroom Meatball Sub

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Flaky Mushroom and Gruyère Tarts An assortment of rich, caramelized mushrooms and melted Gruyere cheese make a mouthwatering topping for crisp and airy puff pastry. To serve the dish as a complete meal, plate the tart alongside a mixed greens salad. Or, cut it into smaller pieces and serve as a tasty appetizer at your next party. Get the recipe: Flaky Mushroom and Gruyère Tarts

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Slow-Cooker Vegetarian Chili With Sweet Potatoes Complete with wings, chili, and pigs in a blanket, the typical game day spread isn’t exactly vegetarian-friendly. Surprise the meat-lovers of the bunch with a vegetarian chili that’s delicious and chock-full of hearty ingredients like beans, sweet potatoes, and tomatoes. Just don’t be surprised when it, too, becomes a family favorite. Get the recipe: Slow-Cooker Vegetarian Chili With Sweet Potatoes

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Thai Curry Vegetable and Tofu Soup Bring a taste of Thailand home with you—and, no, not in the form of take out. To recreate this traditional favorite, simply combine the ingredients on the stovetop. Then, stir in fresh lime juice and sprinkle with torn fresh basil leaves before serving to add a fresh, bright note. Get the recipe: Thai Curry Vegetable and Tofu Soup

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Roasted Eggplant With Miso and Sesame Seeds In this Asian-inspired recipe, the eggplants roast at high heat, making the outside skin crispy and the inside succulent. The rich miso dressing gives it a salty umami flavor that’s sure to be a crowd-pleaser. Serve over a bed of cooked whole grains (like brown rice or farro) with lots of fresh herbs for an easy and impressive vegetarian meal. Get the recipe: Roasted Eggplant With Miso and Sesame Seeds

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Tofu and Vegetable Curry With Rice When cooked into this flavorful and hearty Indian dish, tofu is far from bland and boring. The firm tofu soaks up the bold flavors of the Thai red curry paste, grated ginger, and coconut milk. When ready to serve, top with freshly torn basil leaves and spoon a hefty serving atop bowls of long-grain white rice. Get the recipe: Tofu and Vegetable Curry With Rice

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Roasted Eggplant and Olive Pasta Salad Who doesn’t love pasta salad? Salty olives and feta cheese combined with fresh tomatoes, chewy pasta, and tender cubes of roasted eggplant make this the perfect satisfying and healthy lunch or dinner. The longer it sits, the more the flavors meld together, so make extra and eat well all week long. Get the recipe: Roasted Eggplant and Olive Pasta Salad

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Mustardy Kale Salad With Roasted Sweet Potato and Apple Crunchy, sweet, and tangy all at once, this hearty main-course salad combines kale, roasted sweet potatoes, sliced apples, chopped almonds, and shaved pecorino cheese. To soften the raw kale leaves and make them easier to chew, combine them with the dressing and then rub the mixture with clean hands. Get the recipe: Mustardy Kale Salad With Roasted Sweet Potato and Apple

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Spicy Coconut Noodles To make this dish’s easy Asian-inspired sauce, simply combine the coconut milk, tomato paste, chili powder, salt, and chili paste in a large saucepan. Stir the fettuccine or rice noodles into the sauce, toss, and top with scallions, sprouts, basil, and coconut to add depth of flavor. Get the recipe: Spicy Coconut Noodles

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Vegetarian Tacos With Goat Cheese These flavorful meatless tacos are packed with good-for-you vegetables, like spinach, corn, and tomatoes. Crumbled, cooked extra-firm tofu and goat cheese give the tasty Mexican meal an added boost of protein. Get the recipe: Vegetarian Tacos With Goat Cheese

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Buttery Pappardelle With Pumpkin and Caramelized Onions Don’t settle for a simple spaghetti with marinara sauce just because you’ve chosen not to eat meat. Instead, use seasonal ingredients to put a sophisticated spin on pasta night. In this dish, sautéed pumpkin and caramelized onions add fancy flair and a hint of natural sweetness, while rosemary lends an earthy note. Get the recipe: Buttery Pappardelle With Pumpkin and Caramelized Onions

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Barley and Lentil Salad With Goat Cheese To make this heart-healthy salad, toss romaine lettuce with a portion of the homemade lemon dressing. Then, in another bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining dressing. Serve the nutty, good-for-you grain mixture over the crisp lettuce and sprinkle with goat cheese crumbles. Get the recipe: Barley and Lentil Salad With Goat Cheese

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Cheese Tortellini With Spinach, Peas, and Brown Butter Melt butter in a saucepan and let it cook until the milk solids begin to brown to create a nutty and intensely rich sauce. Add the spinach and tomato and cook until the spinach is wilted and the tomato starts to soften. Stir in the cheese tortellini and peas, and then finish with a dose of lemon juice and a sprinkling of fresh zest. Get the recipe: Cheese Tortellini With Spinach, Peas, and Brown Butter

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Portobello Mushroom Burgers With Oven Fries This hearty and complete vegetarian meal mimics a meat-lover’s traditional pub favorite. Sandwich lettuce, onions, and a roasted Portobello mushroom topped with melted cheddar between two English muffins. To kick up the heat, spread the bread with a hefty hand of spicy mayonnaise—made by combining sharp mustard with mayonnaise—first. Get the recipe: Portobello Mushroom Burgers With Oven Fries

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Stuffed Portobello Mushrooms With Feta and Almonds Roast meaty Portobello mushrooms until tender, and then stuff with a mixture of nutrient-rich bulgur, chopped almonds, sliced scallions, and thyme. While the dish warms, prepare a complementary side salad: Simply toss mixed greens and cucumbers with a zesty homemade lemon dressing. Get the recipe: Stuffed Portobello Mushrooms With Feta and Almonds

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Sweet Potato and Apple Soup With Cheese and Walnuts Spiced with nutmeg, this cream-free soup of pureed sweet potatoes and apples makes a warm, comforting meal to enjoy on cold autumn nights. Serve the subtly sweet soup with a spread of blue cheese, walnuts, crackers, and sliced apples. Get the recipe: Sweet Potato and Apple Soup With Cheese and Walnuts

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Polenta-Stuffed Poblano Peppers Stuffed peppers are typically filled with rice, but a smooth creamy polenta filling ups the comfort level in this tasty dish. While the polenta is still warm, stir in the corn, goat cheese, and scallions. Then, fill the poblano pepper halves with a hefty scoop and bake until heated through. Get the recipe: Polenta-Stuffed Poblano Peppers

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Slow-Cooker Bean and Spinach Enchiladas This set-it-and-forget-it dinner is full of flavor, but takes minimal effort to prepare. Before you head out the door in the morning, stuff the tortillas with black beans, chopped spinach, corn, and grated Cheddar. A filling and meatless meal will be waiting for you when you get home at the end of the day. Get the recipe: Slow-Cooker Bean and Spinach Enchiladas

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Potato Pierogi With Sauteed Cabbage and Apples Store-bought potato-and-onion pierogi make this comfort meal easy to prepare. While the pierogi cooks, whip up the tangy cabbage side by sautéing together the onion, apple, cabbage, and vinegar until slightly wilted but still crunchy. Serve the pierogi atop the cabbage mixture with sour cream on the side. Get the recipe: Potato Pierogi With Sauteed Cabbage and Apples

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Thai Spiced Tofu Tofu may be high in protein, but it can be downright bland. To add a burst of flavor, marinate the tofu with a bit of Thai red curry paste, sugar, and a splash of Asian fish sauce for 15 minutes before cooking. Serve each portion with a side of tender green beans. Get the recipe: Thai Spiced Tofu

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Vegetable Shepherd’s Pie Shepherd’s pie, a classic English comfort food, gets a meatless makeover. The vegetarian meal is packed with six different kinds of vegetables—onion, parsnips, celery, fennel, Brussels sprouts, and Swiss chard leaves—and then topped with a smooth sweet potato puree. Get the recipe: Vegetable Shepherd’s Pie

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Butternut Squash Flat Bread With Cheddar and Pine Nuts Extra-sharp Cheddar cheese balances out the sweetness of the butternut squash, while the red onion adds delicious bite. To make it a meal, serve the flat bread alongside an arugula salad tossed in a simple homemade dressing. Alternatively, serve bite-sized slices on a tray or wooden cutting board at your next party. Get the recipe: Butternut Squash Flat Bread With Cheddar and Pine Nuts

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Pasta With Kale and Walnut Pesto This unusual but oh-so-delicious pesto sauce—made by combining walnuts, kale, pecorino, and garlic in the food processor—can be stored in the fridge for five days or in the freezer for three months. When you need a meal in a pinch, just toss the sauce with cooked pasta. Get the recipe: Pasta With Kale and Walnut Pesto

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Zucchini With Quinoa Stuffing Skip traditional breadcrumbs and stuff hollowed out zucchini halves with protein-rich ingredients—like quinoa, beans, tomatoes, and almonds—to craft a nutritional meal that’s both vegetarian and gluten-free. Get the recipe: Zucchini With Quinoa Stuffing

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Baked Polenta With Mushrooms and Gorgonzola Instant polenta tastes just like the homemade variation when it’s stirred with butter, cream cheese, and sharp gorgonzola. To make the dish even more decadent, top with an earthy mushroom mixture and the remaining crumbled gorgonzola before baking. Get the recipe: Baked Polenta With Mushrooms and Gorgonzola

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Vegetable Fried Rice Put down the phone—this takeout fake-out is full of fresh vegetables and so much better than the real thing. To make your own, first sauté the vegetables until tender but still slightly crispy, and then add cooked rice, scallions, and a homemade soy sauce mixture. To finish the dish, stir in scrambled eggs. Get the recipe: Vegetable Fried Rice

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Beets, Spinach, and Goat Cheese Sandwich Whether you’re packing lunch or prepping a light dinner, this loaded sandwich features layers of creamy goat cheese and nutrient-rich vegetables, like beets and spinach. If your beets come with beet greens, swap them for the spinach to save on ingredients and decrease your food waste. Get the recipe: Beets, Spinach, and Goat Cheese Sandwich

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Black Bean Soup With Roasted Jalapeno Salsa This black bean soup is easy to make in a single pot and takes just 35 minutes from start to finish. Top the protein-packed meal-in-a-bowl with a homemade salsa made with cilantro, lime juice, chopped onions, and charred jalapenos, which lend a deep, smoky flavor. Get the recipe: Black Bean Soup With Roasted Jalapeno Salsa

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Butternut Squash Salad With Hazelnuts and Blue Cheese Roasted squash and toasted hazelnuts add a rich, nutty flavor to this sensational main-course salad, while the red onion and creamy blue cheese provide a contrasting bite. Complete the salad with a drizzling of tangy homemade vinaigrette. Get the recipe: Butternut Squash Salad With Hazelnuts and Blue Cheese

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Peanut-Squash Stew This stew’s secret ingredient—smooth peanut butter—gives the dish a complex nutty flavor. If you’re feeding meat-lovers, too, split the finished product in half and add cooked chicken breast to one portion. When ready to serve, ladle the stew on top of rice and sprinkle with chopped roasted peanuts. Get the recipe: Peanut-Squash Stew

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Smashed White Bean and Avocado Club Roughly mash canned white beans with oil, salt, and pepper to create this sandwich’s flavorful spread (if you’re in a hurry, use store-bought hummus instead). Then, stack the open-faced sandwiches with crunchy cucumbers, red onions, sprouts, and avocado slices. Get the recipe: Smashed White Bean and Avocado Club

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Spinach and Goat Cheese Frittata Frittatas are protein-packed and versatile. Don’t like spinach? Just swap in your favorite veggies and herbs instead. To round out the meal—whether a light dinner, lunch, or brunch—serve a slice of the frittata with a simple green salad and a slice of thick country bread. Get the recipe: Spinach and Goat Cheese Frittata

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Spinach and Ricotta-Stuffed Shells Pack jumbo pasta shells with a mixture of ricotta, chopped baby spinach, and parmesan cheese and place in an oven-safe baking dish. Top with your favorite jarred marinara sauce, sprinkle with shredded mozzarella cheese, and bake until the cheese begins to brown and bubble. Pair the rich and creamy dish with a simple green salad. Get the recipe: Spinach and Ricotta-Stuffed Shells

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Chickpeas With Chard and Pan-Roasted Tomatoes To draw out the fresh flavor of the tomatoes (even out-of-season fruits), place them cut-side down and cook, shaking the pan occasionally, until browned and softened. Then, add the chard, raisins, chickpeas, and fresh lemon juice and cook until heated through. Serve the flavorful stew over a bowl of rice. Get the recipe: Chickpeas With Chard and Pan-Roasted Tomatoes. Read the full article

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cookinginmyheels · 5 years

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Just because it doesn’t involve setting the dining room table and sitting in proper chairs doesn’t mean it’s not a dinner party. In fact, some of my favorite dinners with friends have been propped on a stool or kitchen counter, wine glass in hand, sharing dinner on my bench.

Just a brief definition here – when I say “bench” I don’t mean a spot to sit. A bench, or rather my bench, is a butcher-block kitchen island, and probably the best purchase I ever made at IKEA. Solid as a brick sh-thouse, with heft warranting major stink-eye from the burly moving guys that humped it into my house, my bench is where I do most of the work in my kitchen. Essentially, my bench is Cooking in My Heels. You’ll recognize it as the canvass for the majority of the food pics I’ve posted since leaving NYC.

My bench is also where you’d likely be sitting if you’ve ever joined me for an impromptu dinner of two or three. These are the kind of meals that don’t take an enormous amount of planning (none really), and are usually pulled together from what’s at hand.

The trick to perfect bench dining is not to fuss. Well, not to fuss too much. Most cooks will admit that the “fuss” is half the fun. But when your guest is tired from a long drive, a long day, or dropped in unexpectedly for a little friend-time, celebration or comfort, less is most definitely more. As long as you have a glass of wine or cold beer to hand them at the start, the rest falls into place with a few staples on hand.

The Staples: There’s a list of must-haves in my pantry or fridge that I specifically put in there in the hope that friends will feel comfortable to pop over for an impromptu nibble. In fact, when I moved to places I knew no one a little over five years ago, and again two years ago, it was this strategy that helped me build a new circle of friends and ultimately a very livable new life. If you feed them, they will come really does work.

I’m not including the usual suspects many have around on this list — the butter, olive oil, eggs, bacon (if you don’t eschew it for religious or veg reasons), milk/cream/dairy substitute, onions/shallots, etc. These are the one-step-up items I keep on hand to make the unplanned dinner menu less, well, unplanned.

Long dry pasta, like spaghetti, buccatini, linguine – for cacio e pepe, or carbonara . Both of these dishes are fast and made with staples. They also impress the hell out of your date when they stop by or stay for a late visit, which eventually turns into a late dinner or very early breakfast. Sometimes I mix it up with some squid-ink pasta when I find it, since it reminds me of my travels in Venice and let’s face it, black pasta is kind of sexy, even as just noodles, butter and cheese.

Capers, mixed olives, sun-dried tomatoes in oil, interesting pickled things: Mixed olives are a great nibble with wine or cocktail while you are making a meal, a must for oven-baked shrimp, tomatoes and feta or a quick puttanesca, and a dirty martini would be downright puritanical without them. Capers make a great addition to citrusy dishes, and fried in a little bit of olive oil is one of the best toppings for batter-fried foods ever, even if the frying is done by a restaurant and delivered to your door. Interesting pickled things are great to nibble, great with cocktails (pickled green beans or asparagus in your Bloody), and chopped and tossed in a salad with a splash of their brine and olive oil gets your salad dressed in a pinch. Sun-dried tomatoes on grilled or toasted bread rubbed with a little garlic is terrific as a start or a side with soup.

Hard cheeses like romano, parmesan, grana padano: Not just for grating (which they are great for), but for nibbling too. When you are flush, invest in a good aged Parmigiano Reggiano and you have a terrific treat with a glass of wine before dinner. Add crusty bread, some dry salami, a dish with good olive oil & balsamic, olives, maybe some apples, pears or oranges, and you’ve got a pretty terrific dinner too, no stove required.

Goat cheese in the freezer, feta in the fridge: Goat cheese freezes very well, feta does not but in brine lasts well in fridge, and both are terrific in dishes (baked shrimp, tomatoes, olives and feta/goat, and salad with those olives and pickled things you have.) Both cheeses are also wonderful with honey (something I always have on hand), make a terrific addition to a cheese plate (goat). Even better is taking some feta slices, drizzle with honey, olive oil and some fresh thyme (if you have it, not necessary if you don’t), and plop under the broiler a few minutes…..truly heaven on a plate!

Good canned tomatoes: I’m talking about those San Marzanos now. Yes they are expensive, but they always go on sale so pick up a few when they are. Saute up some onions, garlic, throw in the tomatoes, salt, pepper, pinch of sugar, glug of wine and a pinch of thyme, marjoram or oregano. Simmer 30 minutes and you’ve got a great sauce. Which brings me to garlic…

Dorot frozen garlic, ginger and basil: This is actually pureed fresh garlic/ginger/basil, measured out to 1 tsp portions, and frozen into little cubes with a touch of citric acid to keep the color. You can find it in Trader Joe’s freezer, but I’ve seen it in the freezer section in some markets too. My bulbs of garlic often sprout or spoil before I get to use the whole thing — I love garlic, but use sparingly since it doesn’t love me. Frozen is much easier and much better than jarred in oil — food safety-wise and taste-wise. Adding a cube of basil to your quick pasta sauce makes it taste more like you picked those tomatoes yourself, and makes a really fast pesto mashed with olive oil, a little of the frozen garlic and some of that good grated cheese. Spread that on toasted bread with a sun-dried tomato on top and you have a pretty special nibble.

Frozen raw peeled shrimp: This will probably run you about ten bucks, but man is it worth it for quick, easy, delicious and special. You don’t even have to thaw them. They saute fast, or toss them in some quick-made tomato sauce or even jarred that is simmering and they will cook quickly without thawing. Throw over pasta (or quick cooking grits/polenta if you have it) and it’s pretty dang awesome. Sheet pan shrimp, feta, tomatoes and olives comes together in mere minutes, and with some crusty bread to sop up the juices, makes a great meal.

Good vanilla ice cream, good dark chocolate: Ok, confession time here. I’ve been following the initials previously known as Weight Watchers for a few months now (21lbs and counting…), so having ice cream and chocolate in the house has been on hold since July. However, when I’m maintaining rather than losing, I’ll usually have one in the freezer, the other in the cabinet for one of my favorite quick, easy and universally loved desserts – affogato. Affogato is basically vanilla ice cream with a pour over of hot espresso or hot strong coffee. Shave or chop some bittersweet chocolate over it to make it extra special. and I have yet to meet someone who doesn’t like it. Do you have some really good aged balsamic vinegar? Try a drizzle of that on the ice cream instead. Sounds weird, tastes great.

Menus from your favorite places that deliver: Sometimes even a good cook doesn’t want to. Pull out those olives or good parm, open that wine or great craft beer, and pull out your phone.

There are countless more ideas for feeding last minutes friends, and I’d bet you have a few of your own favorites too (which I’d love to hear.) The most important part is being a little brave and opening your kitchen to friends. With a few simple staples on hand, you won’t stress, they won’t stress, and whatever you serve is going to be great. Even if it’s delivery pizza, good wine, and that ice cream in the freezer.

If you like what you read here, please share. Meantime, I’d love you to join me on Facebook (please click the ‘like’ button).

DWF: Dinner at the Bench Just because it doesn't involve setting the dining room table and sitting in proper chairs doesn't mean it's not a dinner party.

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guthealthglasgow · 6 years

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Low Foodmaps

Vegetables and Legumes

Alfalfa

Bamboo shoots

Bean sprouts

Beetroot, canned and pickled

Bok choy / pak choi

Broccoli, whole – 1 cup

Broccoli, heads only – 1 cup

Broccoli, stalks only – 1/2 cup

Brussels sprouts – 1 serving of 2 sprouts

Butternut squash – 1/4 cup

Cabbage, common and red up to 1 cup

Callaloo

Carrots

Celeriac

Celery – less than 5cm of stalk

Chicory leaves

Chick peas – 1/4 cup

Chilli – if tolerable

Chives

Cho cho – 1/2 cup diced

Choy sum

Collard greens

Corn / sweet corn – if tolerable and only in small amounts – 1/2 cob

Courgette

Cucumber

Eggplant / aubergine

Fennel

Green beans

Green pepper / green bell pepper / green capsicum

Ginger

Kale

Karela

Leek leaves

Lentils – in small amounts

Lettuce:

Marrow

Okra

Olives

Parsnip

Peas, snow – 5 pods

Pickled gherkins

Pickled onions, large

Potato

Pumpkin

Pumpkin, canned – 1/4 cup, 2.2 oz

Radish

Red peppers / red bell pepper / red capsicum

Scallions / spring onions (green part)

Seaweed / nori

Silverbeet / chard

Spaghetti squash

Spinach, baby

Squash

Sun-dried tomatoes – 4 pieces

Swede

Swiss chard

Sweet potato – 1/2 cup

Tomato – canned, cherry, common, roma

Turnip

Water chestnuts

Yam

Zucchini

Butter lettuce

Iceberg lettuce

Radicchio lettuce

Red coral lettuce

Rocket lettuce

Romaine/Cos lettuce

Fruit

Ackee

Bananas, unripe

Bilberries

Blueberries

Breadfruit

Carambola

Cantaloupe

Cranberry – 1 tbsp

Clementine

Dragon fruit

Lingonberries

Grapes

Guava, ripe

Honeydew and Galia melons

Kiwifruit

Lemon including lemon juice

Lime including lime juice

Mandarin

Orange

Passion fruit

Paw paw

Papaya

Pineapple

Plantain, peeled

Raspberry

Rhubarb

Strawberry

Tamarind

Tangelo

Meats, Poultry and Meat Substitutes

Beef

Chicken

Kangaroo

Lamb

Pork

Prosciutto

Quorn, mince

Turkey

Cold cuts / deli meat / cold meats such as ham and turkey breast

Processed meat – check ingredients

Fish and Seafood

Canned tuna

Fresh fish e.g.

Seafood (ensuring nothing else is added) e.g.

Cod

Haddock

Plaice

Salmon

Trout

Tuna

Crab

Lobster

Mussels

Oysters

Prawns

Shrimp

Cereals, Grains, Breads, Biscuits, Pasta, Nuts and Cakes

Wheat free breads

Gluten free breads

Bread:

Wheat free or gluten free pasta

Bread, wheat – 1 slice

Almonds – max of 15

Biscuit, savoury

Biscuit, shortbread – 1 only

Brazil nuts

Bulgur / bourghal – 1/4 cup cooked, 44g serving

Buckwheat

Buckwheat flour

Buckwheat noodles

Brown rice / whole grain rice

Chestnuts

Chips, plain / potato crisps, plain

Cornflour / maize

Crispbread

Corncakes

Cornflakes – 1/2 cup

Coconut – milk, cream, flesh

Corn tortillas, 3 tortillas

Crackers, plain

Hazelnuts – max of 15

Macadamia nuts

Millet

Mixed nuts

Oatmeal, 1/2 cup

Oats

Oatcakes

Peanuts

Pecans – max of 15

Pine nuts – max of 15

Polenta

Popcorn

Porridge and oat based cereals

Potato flour

Pretzels

Quinoa

Pasta, wheat – up to 1/2 cup cooked

Rice:

Rice bran

Rice cakes

Rice crackers

Rice flakes

Rice flour

Rice Krispies

Seeds:

Starch, maize, potato and tapioca

Sorghum

Tortilla chips / corn chips

Walnuts

Corn bread

Oat bread

Rice bread

Spelt sourdough bread

Potato flour bread

Basmati rice

Brown rice

Rice noodles

White rice

Chia seeds

Egusi seeds

Poppy seeds

Pumpkin seeds

Sesame seeds

Sunflower seeds

Condiments, Dips, Sweets, Sweeteners and Spreads

Aspartame

Acesulfame K

Almond butter

Barbecue sauce – check label carefully

Capers in vinegar

Capers, salted

Chocolate:

Chutney, 1 tablespoon

Fish sauce

Golden syrup

Glucose

Jam / jelly, strawberry

Ketchup (USA) – 1 sachet

Maple syrup

Marmalade

Marmite

Mayonnaise – ensuring no garlic or onion in ingredients

Miso paste

Mustard

Oyster sauce

Pesto sauce – less than 1 tbsp

Peanut butter

Rice malt syrup

Saccharine

Shrimp paste

Soy sauce

Stevia

Sweet and sour sauce

Sucralose

Sugar – also called sucrose

Tamarind paste

Tomato sauce (outside USA) – 2 sachets, 13g

Vegemite

Vinegars:

Wasabi

Worcestershire sauce – has onion and garlic but very very low amount making it low FODMAP

Dark chocolate

Milk chocolate – 3 squares

White chocolate – 3 squares

Apple cider vinegar, 2 tbsp

Balsamic vinegar, 2 tbsp

Rice wine vinegar

Drinks and Protein Powders

Alcohol – is an irritant to the gut, limited intake advised:

Coffee:

Drinking chocolate powder

Fruit juice, 125ml and safe fruits only

Kvass

Lemonade – in low quantities

Protein powders:

Soya milk made with soy protein

Sugar free fizzy drinks / soft drinks / soda – such as diet coke, in low quantities as aspartame and acesulfame k can be irritants

‘Sugar’ fizzy drinks / soft drinks / soda that do no contain HFCS such as lemonade, cola. Limit intake due to these drinks being generally unhealthy and can cause gut irritation

Tea:

Water

Beer – limited to one drink

Clear spirits such as Vodka

Gin

Whiskey

Wine – limited to one drink

Espresso coffee, regular or decaffeinated, black

Espresso coffee, regular or decaffeinated, with up to 250ml lactose free milk

Instant coffee, regular or decaffeinated, black

Instant coffee, regular or decaffeinated, with up to 250ml lactose free milk

Egg protein

Pea protein – up to 20g

Rice protein

Sacha Inchi protein

Whey protein isolate

Black tea, weak e.g. PG Tips

Chai tea, weak

Fruit and herbal tea, weak – ensure no apple added

Green tea

Peppermint tea

White tea

Dairy Foods and Eggs

Butter

Cheese:

Dairy free chocolate pudding

Eggs

Margarine

Milk:

Sorbet

Soy protein (avoid soya beans)

Swiss cheese

Tempeh

Tofu – drained and firm varieties

Whipped cream

Yoghurt:

Brie

Camembert

Cheddar

Cottage

Feta

Goat / chevre

Mozzarella

Parmesan

Ricotta – 2 tablespoons

Swiss

Almond milk

Hemp milk

Lactose free milk

Macadamia milk

Oat milk – 30 ml, enough for cereal

Rice milk – upto 200ml per sitting

Coconut yoghurt

Greek yoghurt, in small amounts

Lactose free yoghurt

Goats yoghurt

Cooking ingredients, Herbs and Spices

Herbs: Basil, Bay leaves, Cilantro, Coriander, Curry leaves, Fenugreek, Gotukala, Lemongrass, Mint, Oregano, Pandan, Parsley, Rampa, Rosemary, Sage, Tarragon, Thyme

Spices: All spice, Black pepper, Cardamon, Chilli powder (check ingredients, sometimes has garlic added), Cinnamon, Cloves, Cumin, Curry powder, Fennel seeds, Five spice, Goraka, Mustard seeds, Nutmeg, Paprika, Saffron, Star anise, Turmeric

Oils: Avocado oil, Canola oil, Coconut oil, Olive oil, Peanut oil, Rice bran oil, Sesame oil, Soybean oil, Sunflower oil, Vegetable oil

Garlic infused oil – see recipe page

Onion infused oil – see recipe page

Asafoetida powder – great onion substitute

Baking powder

Baking soda

Cacao powder

Cocoa powder

Cream, 1/2 cup

Gelatine

Ghee

Icing sugar

Lard

Nutritional yeast

Salt

Soybean oil

0 notes

themanorrestaurant-blog1 · 6 years

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New Year’s Eve 2017 at The Manor

- TERRACE LOUNGE PRIX FIXE MENU -

Our goal is to provide an exciting dining experience and adventure toward new taste horizons with color and contrast, seasoning skills and an atmosphere which reflects the total spirit of this most beautiful holiday. The Complete Four-Course Holiday Dinner Includes Your Choice of Appetizer or Salad, Intermezzo, Main Course, Dessert and Coffee or Tea. $89.95 per person plus tax and gratuity $29.95 children ages 3 to 10 plus tax and gratuity First Course CAVIAR WITH YOUR CHOICE OF VODKA Caspian Sea Osetra - $75 additional American Paddlefish - $35 additional HOUSE-SMOKED FILLET OF SALMON Herb Hummus, Cherry Tomato, Cucumber, Citrus Crème Fraîche CLASSIC JUMBO SHRIMP COCKTAIL ($6 additional) Cocktail Sauce and Continental Sauce SEARED YELLOWFIN TUNA SASHIMI Sesame-Avocado Salad, Togarashi, Pomegranate-Thyme Glace CRAB AND LOBSTER CAKES Shaved Fennel and Baby Arugula Salad, Piquillo Pepper Coulis, Saffron Aioli, Crispy Lotus Root PRIME BEEF CARPACCIO Truffle Chimichurri, Micro Greens DUET OF HUDSON VALLEY FOIE GRAS ($8 additional) Pepper-Crusted Medallion and Foie Gras Macaroons, Persimmon Purée, Truffle-Honey Glace TRADITIONAL CREAM OF WILD MUSHROOM MAINE LOBSTER BISQUE MIXED MESCLUN SALAD WITH CRUMBLED GOAT CHEESE Candied Walnuts, Blood Orange Segments, Dried Black Cherries, Blood Orange Vinaigrette Intermezzo ILLUMINATED CHAMPAGNE SORBET Main Courses A Manor Classic GRILLED PRIME FILET MIGNON AND MAINE LOBSTER TAIL ($10 additional) Vegetable Bouquet, Truffle Mashed Potatoes, Forestière Sauce PAN-SEARED ATLANTIC HALIBUT Piquillo Peppers Filled with Eggplant Caponata, Sautéed Baby Kale, Crispy Leeks, Black Garlic Sauce SHELLED MAINE LOBSTER BRAISED IN SWEET BUTTER Asparagus and Wild Mushroom Fricassée, Sunchoke and Pear Purée, Crispy Polenta, Lemongrass-Ginger and Shellfish Emulsion FREE RANGE CHICKEN BREAST AND SEARED FOIE GRAS Potato-Truffle Soufflé, Honey-Glazed Brussels Sprouts and Baby Rainbow Carrots, Brown Butter Sauce SLICED LONG ISLAND DUCK BREAST Forbidden Rice Risotto with Shredded Leg Confit, Smoked Acorn and Butternut Squash Hash, Lingonberry Jus GRILLED FILET MIGNON Roasted Garlic Mashed Potatoes, Baby Root Vegetables, Caramelized Pearl Onions, Sunchoke Chips, Périgourdine Sauce HERB-CRUSTED RACK OF AUSTRALIAN LAMB ($5 additional) Sun-Dried Tomato and Rosemary Polenta, Roasted Baby Turnips, Porcini Jus GRILLED VEGETABLE AND QUINOA STRUDEL Peppers, Squash, Zucchini, Carrot Ginger Sauce, Japanese Seven Spice (Vegan) Desserts TRIPLE CHOCOLATE MOUSSE White, Milk and Dark Chocolate, Champagne, Orange GINGER SPICED CARROT CAKE Ginger, Cream Cheese, Pineapple, Coconut CHEF'S ASSORTMENT OF ARTISAN CHEESE Saint-André Triple Crème (Cow-Soft-France) Valley Shepherd Gotagetagoat (Goat-Soft-New Jersey) Valley Shepherd Pepato (Sheep-Soft-New Jersey) Served with Truffle Honey, Apple Chutney, Quince Paste, Candied Marcona Almonds, Banana Date Walnut Bread Beverages COFFEE, DECAFFEINATED COFFEE, TEA OR MILK

0 notes

doye1-blog · 7 years

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