#are stuffed with a flavorful mixture of tuna

[bergzerk]

Huevos Endiablados - Appetizers and Snacks

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[snap2cook0]

Low-Carb and Keto-Friendly Recipes

Low-carb and keto diets have become increasingly popular for their potential to aid weight loss, improve mental clarity, and boost overall health. At Snap2Cook, we are dedicated to providing you with delicious and easy-to-make recipes that fit into your low-carb or keto lifestyle. Here are some mouthwatering recipes that will keep you satisfied and on track with your dietary goals.

1. Keto Breakfast Casserole

This keto breakfast casserole is packed with protein and healthy fats to keep you energized throughout the morning. Made with eggs, bacon, spinach, and cheese, it's a perfect dish to prepare ahead and enjoy throughout the week.

2. Low-Carb Cauliflower Fried Rice

A great alternative to traditional fried rice, this low-carb cauliflower fried rice is both satisfying and nutritious. Combine riced cauliflower with eggs, diced vegetables, and your choice of protein, such as chicken or shrimp, for a tasty and healthy meal.

3. Zucchini Noodles with Pesto

Zucchini noodles, or zoodles, are a fantastic low-carb substitute for pasta. Toss them with homemade or store-bought pesto and add cherry tomatoes, pine nuts, and parmesan cheese for a quick and flavorful dish.

4. Keto-Friendly Chicken Parmesan

Enjoy a keto-friendly version of the classic chicken parmesan by using almond flour and parmesan cheese for the breading. Top with marinara sauce and mozzarella cheese, and bake until golden and bubbly. Serve with a side of steamed vegetables or a fresh salad.

5. Avocado Tuna Salad

This avocado tuna salad is a creamy and satisfying low-carb meal that's perfect for lunch or a light dinner. Mix canned tuna with mashed avocado, diced celery, and a squeeze of lemon juice. Season with salt and pepper to taste, and enjoy it on its own or wrapped in lettuce leaves.

6. Cauliflower Crust Pizza

Satisfy your pizza cravings with this delicious cauliflower crust pizza. The crust is made from riced cauliflower, cheese, and eggs, creating a low-carb base that you can top with your favorite keto-friendly ingredients like pepperoni, mushrooms, and spinach.

7. Keto Shrimp Scampi

This keto shrimp scampi is a flavorful and easy-to-make dish that pairs well with zucchini noodles or shirataki noodles. Cook shrimp in a buttery garlic sauce with lemon juice and parsley for a light and delicious meal.

8. Stuffed Bell Peppers

These stuffed bell peppers are filled with a savory mixture of ground beef, cauliflower rice, diced tomatoes, and spices. Top with cheese and bake until the peppers are tender and the filling is hot and bubbly.

9. Keto Cheeseburger Salad

All the flavors of a cheeseburger without the bun! This keto cheeseburger salad includes ground beef, cheese, lettuce, tomatoes, pickles, and a creamy dressing. It's a hearty and satisfying meal that's perfect for lunch or dinner.

10. Chocolate Avocado Mousse

Indulge your sweet tooth with this creamy and rich chocolate avocado mousse. Made with ripe avocados, cocoa powder, and a low-carb sweetener, it's a guilt-free dessert that will satisfy your chocolate cravings.

Conclusion

Embracing a low-carb or keto lifestyle doesn't mean you have to sacrifice flavor or satisfaction. These recipes are designed to be both delicious and nutritious, making it easy to stay on track with your dietary goals. For more low-carb and keto-friendly recipes, visit our website at Snap2Cook. Enjoy a healthier, tastier way of eating with Snap2Cook!

[stairwaytoparis]

Recipe for Huevos Endiablados Spanish tapas are delectable small plates that, when combined, can make a tasty appetizer or a light supper. Deviled eggs, or huevos endiablados, are stuffed with a flavorful mixture of tuna, onion, mayonnaise, and Dijon mustard. 1.5 tablespoons mayonnaise, 1/2 teaspoon smoked paprika plus more for garnish, 2 tablespoons diced red onion, 6 eggs, 1 teaspoon minced garlic, 1 can tuna packed in oil drained, 1/4 teaspoon salt, 1 tablespoon Dijon mustard

[draftingteacups]

How did Soni react when Happiny ate some grass because Grim said that it taste good?

Soni is more off-hands with Happiny as a parent, mostly because of her own upbringing and how she discovered the world through exploration because having a Pokemon Trainer as a dad encourages that sort of behavior. It's one of the reasons why Happiny is super into discovering things and has little adventures of her own to be proud of. It can also be the reason why Happiny is so fearless of a lot of things.

Deuce is the one who watches over the little bun the most out of everyone, so he would've been the one to tell Soni about what happened as he cradles an upset Happiny who buried her face into his shoulder.

When Happiny ate the grass, it was when Grim was describing the flavor of it to her and saying his favorite ones were the ones that still had water on them (freshly watered ones or the morning dew situation).

Yeah, Happiny pouted with big beady eyes and feeling a mixture of mad-sad.

Grim is in the timeout corner with a No Tuna Can punishment of two days, which, compared to the other times, isn't totally severe.

Hearing this, Soni just takes a moment to ask Happiny if she was okay and if she learned something.

Happiny pouting: "Hap Happiny." Grass tastes awful.

Soni just calms Happiny down and tells her to think twice about stuffing grass into her mouth. Or really, anything that isn't explicitly mentioned as food. Don't worry, Soni gives Happiny cuddles too.

[laurkamkitchen]

I needed a way to use up a jar of artichokes I had, and this recipe seemed like the perfect way to do so. It takes so many delicious Mediterranean flavors and combines them into one yummy meal. Maddy and I made this one together for one of our murder mystery movie nights, and we both loved it.

With two people chopping, this came together really fast; I think our start to serve time was only about 20 minutes, so even if you’re making this by yourself, it’s a quite quick one.

We halved it, using my jar of leftover artichokes rather than a can. And after bragging how good I was at converting decimals to fractions in my head, I subsequently mixed up my 1/8 and 1/6 measurements here, so we ended up with slightly more sun-dried tomatoes than called for here, but, hey, who’s complaining?

We served this with two pieces of pita each, pulling them apart and stuffing the mixture inside as we went. Again, this was such a yummy, easy meal, one you could easily make a big batch of ahead of time and then eat on throughout the week. Nobody really likes real tuna salad anyway, and I am happy to report this tasted nothing like that.

[ketodietplan2020]

21 Delicious and Healthy Keto Snacks

Many popular snack foods have too many carbs to easily fit into a keto diet plan. This can be particularly frustrating when you’re trying to ward off that between-meal hunger.

If you’ve found yourself in this nutritional predicament, don’t worry.

There are many low-carb snack options that are just as healthy as they are delicious.

This article outlines 21 keto-friendly snacks to include in your next meal plan.

1. Mini frittatas

Mini frittatas, or egg muffins, are a great keto-friendly snack that’s easy to prepare and fully customizable.

All you need to get started is:

a dozen eggs

standard 12-cup muffin pan

mixing bowl

an oven

To begin, beat the eggs in a bowl and season with a little salt and pepper.

Distribute the egg mixture evenly between each muffin cup and add your preferred low-carb ingredients like:

spinach

mushrooms

tomatoes

cheese

Bake at 350°F (180°C) for about 15–20 minutes, or until set.

Exact nutrition information varies depending on what you add to your recipe. One frittata (170 grams) may provide up to 320 calories, 14 grams of protein, and 21 grams of fat.

Store them in the refrigerator so you can easily grab a couple on your way out, or bake a few batches and freeze them for later.

2. Caprese salad skewers

Caprese salad is a classic Italian favorite. When you assemble the ingredients on skewers, it turns into a great portable snack.

Preparing it is as easy as alternating pieces of fresh mozzarella cheese, basil leaves, and cherry tomatoes onto skewers. Eat it plain or mix a little balsamic vinegar and olive oil for dipping.

A 3.5-ounce serving (100 grams) of Caprese salad may provide about 139 calories, 7 grams of protein, and 11 grams of fat — not including dipping sauce.

3. Caesar salad bites

If you’re a fan of Caesar salad, you’ll love these mini Caesar salad bites. You can use romaine lettuce if you want to keep it classic, but a heartier type of green like kale holds up better if you’re not planning to eat them right away.

Make individual cups to hold the salad by heating tablespoon-sized portions of grated Parmesan cheese on a parchment-lined baking pan. Bake until the cheese has melted and is starting to brown.

Let the melted cheese portions cool slightly before placing each over the bottom side of a mini muffin pan, lightly pressing the cheese into the shape of the muffin cups. Let them cool completely, and they’ll turn into small, edible, crispy cups.

Toss the greens with your favorite dressing and portion into each Parmesan cup. In lieu of croutons, top with roasted pumpkin seeds or pistachios for extra crunch. For more protein, add chopped chicken or smoked salmon.

4. Cajun style shrimp and bell pepper kebabs

Shrimp are a great source of heart-healthy omega-3 fats. They’re also lower in mercury than other types of seafood, making them a healthy and keto-friendly snack option.

First, use a Cajun style dry rub on the shrimp. Place the seasoned shrimp on skewers, alternating with thick slices of fresh bell pepper.

Bake or grill the kebabs until the shrimp is fully cooked and the peppers are between crisp and tender. Serve right away, or store in the refrigerator until you’re ready to eat.

5. Veggie sticks with nut butter

Pairing fresh or lightly cooked vegetables with your favorite nut butter is one of the simplest, nutrient rich snacks you can make.

Nuts are loaded with heart healthy fats. Research suggests that regularly eating nuts may support blood sugar management and weight loss.

A 2-tablespoon (32-gram) serving of peanut butter, without added oil, typically packs around 16 grams of fat. Dip raw carrots and celery in almond butter or try lightly steamed or grilled broccoli drizzled with peanut butter.

If you’re not making your own nut butter, be sure to check the label of the type you purchase, as some recipes contain added sugar. The best and healthiest nut butters only require one ingredient — nuts.

6. Salmon salad celery boats

Salmon is not only a good source of omega-3 fats and protein but also vitamin D, a nutrient many people don’t get enough of .

A 3.5-ounce (100-gram) serving of canned salmon provides over half of the daily value (DV) for vitamin D, and it can quickly be made into a salad that suits a keto diet .

Combine cooked salmon and mayonnaise to make a simple, keto-friendly salad. You can customize the recipe by adding fresh herbs, spices, garlic, or lemon.

Serve the salmon salad stuffed into fresh celery stalks for an extra nutrient boost and satisfying crunch.

7. Keto sushi rolls

Keto sushi rolls are excellent nutrient rich snacks that come together in as little as 15 minutes. All you need is a pack of nori seaweed sheets and some uniformly chopped veggies and fish to use for filling.

You can use raw, sushi grade fish, but it’s not necessary. Smoked fish or no fish at all — plus lots of veggies like avocado, bell pepper, and cucumber — will work just as well.

To boost the fat content, you can add cream cheese or serve it with a spicy peanut sauce — just make sure it doesn’t contain added sweetener.

To assemble the sushi, simply lay out the nori and dampen the edges with a little water. Lay your filling on the nori sheet and roll it tightly. Slice it into bite sized pieces or eat it like a wrap.

8. Collard green sandwich wraps

Collard greens are loaded with essential nutrients, including:

folate

calcium

vitamins K, C, and A

What’s more, their large, hearty leaves lend themselves well to a low carb sandwich wrap.

After trimming the stems, place the collards in a pot of simmering water for 20 to 30 seconds. Remove them from the pot and place immediately into a bowl of ice water for a few seconds. Pat them dry with a clean towel and begin making your sandwich wraps.

Fill your wraps with items like:

fresh herbs

avocado

chicken salad

tuna salad

sliced turkey

roasted veggies

cream cheese

9. Avocado egg salad

Avocados are loaded with:

heart-healthy fats

fiber

vitamins

minerals

anti-inflammatory compounds

Some research even suggests they may promote healthy aging.

Using avocado as a substitute for mayonnaise in traditional egg salad is a great way to boost the nutritional content of this classic dish while still keeping your snack keto-compatible.

Combine a few diced, hardboiled eggs, mashed avocado, minced red onion, and a bit of salt and pepper.

Serve with:

lettuce wraps

celery sticks

thick slices of cucumber and radish

10. Veggie sticks with guacamole

Guacamole makes a great, portable, and healthy keto snack, as avocados are loaded with fat, fiber, and a hefty dose of essential nutrients. In fact, avocados provide 15 grams of fat and 24% of the DV of fiber per 3.5-cup (100-gram) serving.

To make guacamole, simply mash a ripe avocado and combine with lime juice, diced red onion, and salt and pepper. Fresh jalapeño makes an excellent addition, too.

If you’re not up for making your own, you can buy pre-made and individually packaged guacamole. Although guacamole is good to eat by itself, you can also use sweet bell peppers, red radishes, celery, or broccoli for dipping.

11. Bone broth

If you crave something light and warming, bone broth makes a perhaps unexpected but tasty snack option for keto dieters.

Unlike traditional broth, bone broths are cooked longer and typically contain more protein. Some commercially prepared bone broths boast up to 10 grams of protein per cup (240 mL).

Bone broths don’t typically provide much fat, but you can easily augment this by adding coconut oil, butter, or ghee.

You can make your own bone broth on the stove top or with a slow cooker or pressure cooker. Make a big batch and freeze it in individual servings that are easy to heat up when you crave a warm, comforting snack.

If you opt for a commercially prepared brand, be sure to check the ingredient label, as some of them harbor added sweeteners and are high in sodium.

12. Keto smoothies

If you follow a keto diet and thought smoothies would be forever off limits due to their typically high carb content, you’re in luck.

You can make keto-friendly smoothies using coconut, avocado, and nut butter as a base to boost fat content and provide a creamy texture.

Small amounts of low carb fruits, such as berries, lime, or lemon, may be used in a keto smoothie, but you should also include nutrient dense veggies like spinach, cucumber, kale, or jicama.

Other flavorful additions are:

cacao

cinnamon

vanilla extract

flavored protein powders

If you’re looking for something sweet, you can add a keto-approved sweetener like stevia or monk fruit.

13. Mixed nuts

Nuts are full of protein, fat, fiber, and plant compounds that offer a variety of health benefits. In fact, some research associates a higher intake of nuts with a reduced risk of heart disease and cancer-related death.

Just 1/4 cup (28 grams) of mixed nuts provides approximately 15 grams of fat, 6 grams of protein, and 2 grams of fiber .

You can buy pre-packaged mixed nuts or build your own mix using your favorites. If you go for the pre-made option, be sure to check the label for any added ingredients that don’t fit into your diet plan.

Almonds, cashews, Brazil nuts, pistachios, walnuts, and pecans are good options for your own keto-friendly trail mix.

Other nutritious additions are:

sunflower seeds

hemp hearts

cacao nibs

coconut

14. Fermented vegetables

Fermented vegetables like pickles are a great keto snack option.

Research suggests that eating fermented foods that contain beneficial bacteria may promote healthy digestive function and reduce your risk of diabetes and heart disease.

Fermented vegetables can be purchased or made at home.

You can ferment almost any type of vegetable, including:

cabbage

cucumbers

carrots

cauliflower

beets

green beans

For added fat, pair your fermented veggie snack with herbed full-fat crème fraiche.

It’s important to note that pasteurized pickles or those made with vinegar don’t provide any live probiotics. This applies to most, if not all, commercially sold pickles.

15. Olives

Olives have long been praised for their rich supply of heart healthy fats, which is just one reason why they make a great keto snack.

Olives also contain vitamin E, fiber, and other health promoting plant compounds that may reduce inflammation and prevent chronic diseases like osteoporosis.

A 3.5-ounce (100-gram) serving of olives provides roughly 145 calories, 15 grams of fat, and 4 grams of carbs — almost all of which come from fiber .

You can enjoy them plain or stuff them with feta or gorgonzola cheese to add some extra fat.

16. Fat bombs

“Fat bomb” is a term people on the keto diet coined to describe low carb, dessert-style energy bites that satisfy your sweet tooth.

Fat bombs are often made using coconut oil, nut butter, avocado, or cream cheese as the base. Other ingredients are added to create delicious flavor profiles.

Dark chocolate and peanut butter is a popular combination, but the possibilities are limitless.

You can purchase these delicious, portable snacks or make them at home.

17. Buffalo cauliflower bites

Try a healthy, vegetarian twist on classic buffalo wings by swapping the chicken for fiber rich cauliflower.

In addition to fiber, cauliflower contains vitamin C and other antioxidants that may reduce inflammation and boost your health.

To make these tasty “wings,” toss chopped cauliflower with your favorite buffalo sauce and melted butter. Roast in the oven for 20–25 minutes or use an air fryer.

Serve with carrot sticks and a side of ranch or blue cheese dressing.

18. Flax crackers with cheese

For many keto dieters, crackers are usually off the menu — but they don’t have to be. Ground flax seeds are loaded with fiber and omega-3 fats, and they make a great base for keto-friendly crackers .

Pair the crackers with sliced cheese, and you’ve got a healthy and delicious keto snack that requires very little preparation.

You can make flax crackers yourself or skip the baking process and buy a bag instead.

19. Coconut yogurt

Yogurt is a great source of probiotics, which may support healthy digestive function .

Coconut yogurt has been making waves as a popular dairy-free alternative to traditional yogurt, and some types are also suitable for a ketogenic diet.

20. Stuffed mushrooms

Mushrooms are low in carbs and provide important nutrients, including selenium, potassium, vitamin D, and several B vitamins .

For a tasty keto snack, try stuffing button mushroom caps with herbed cream cheese or ground sausage.

For a different twist, turn portobello mushroom caps into mini Margherita pizzas by stuffing them with tomato sauce, mozzarella cheese, and fresh basil before baking until tender and golden.

21. Meatball sliders

Traditional meatball sandwiches are high in carbs because of the bun. However, you can replace the bun with lettuce to make keto meatball sliders.

Mix your favorite ground meat with eggs, garlic, herbs, and Parmesan cheese, shape into balls, and bake. These keto-friendly meatballs can be eaten right away or frozen for later.

When you’re ready to dig in, place the meatballs in the lettuce “buns” for a high protein, low carb snack. For an extra dose of fat, serve them with a tomato-garlic aioli for dipping.

[rukopisi-ne-gore]

храна (hrana), f - food

јело (jelo), n - dish

оброк (obrok), m - meal

доручак (doručak), m - breakfast

ручак (ručak), m - lunch

вечера (večera), f - dinner

ужина (užina), f - snack

глад (glad), f - hunger

жеђ (žeđ), f - thirst

сто (sto), m - table

тањир (tanjir), m - plate

чинија (činija), f - bowl

кашика (kašika), f - spoon

виљушка (viljuška), f - fork

нож (nož), m - knife

шерпа (šerpa), f - pot

лонац (lonac), m - pot 

кутлача (kutlača), f - ladle

варјача (varjača), f - mixing spoon

оклагија (oklagija), f - rolling pin

тигањ (tiganj), m - pan

чаша (čaša), f - glass

шоља (šolja), f - mug

шољица (šoljica), f - cup

чајник (čajnik), m - teapot

џезва (džezva), f - coffee pot

флаша (flaša), f - bottle

јаје (jaje), n - egg

кајгана (kajgana), f - scrambled egg

јаје на око (jaje na oko), n - sunny side up

млеко (mleko), n - milk

јогурт (jogurt), m - yoghurt

павлака (pavlaka), f - sour cream

сир (sir), m - cheese

хлеб (hleb), m - bread

пециво (pecivo), n - pastry

месо (meso), n - meat

пилетина (piletina), f - chicken 

ћуретина (ćuretina), f - turkey

свињетина (svinjetina), f - pork

телетина (teletina), f - veal

овчетина (ovčetina), f - mutton

јагњетина (jagnjetina), f - lamb

шницла (šnicla), f - steak

бело месо (belo meso), n - white meat

сланина (slanina), f - bacon

кобасица (kobasica), f - sausage 

риба (riba), f - fish

сом (som), m - catfish

пастрмка (pastrmka), f - trout

шаран (šaran), m - carp

кавијар (kavijar), m - caviar

сардина (sardina), f - sardine

туна (tuna), f - tuna

воће (voće), n - fruit

јабука (jabuka), f - apple

крушка (kruška), f - pear

бресква (breskva), f - peach

кајсија (kajsija), f - apricot

наранџа (narandža) / поморанџа (pomorandža), f - orange

мандарина (mandarina), f - tangerine

јагода (jagoda), f - strawberry

малина (malina), f - raspberry

купина (kupina), f - blackberry

банана (banana), f - banana

трешња (trešnja), f - cherry

вишња (višnja), f - sour cherry

шљива (šljiva), f - plum

лубеница (lubenica), f - watermelon

поврће (povrće), n - vegetables

парадајз (paradajz), m - tomato

кромпир (krompir), m - potato

краставац (krastavac), m - cucumber

купус (kupus), m - cabbage

зелена салата (zelena salata), f - lettuce

пасуљ (pasulj), m - beans

грашак (grašak), m - peas

боранија (boranija), f - green beans

паприка (paprika), f - paprika

шаргарепа (šargarepa), f - carrot

бели лук (beli luk), m - garlic

црни лук (crni luk), m - onion

празилук (praziluk), m - leek

супа (supa), f - soup

чорба (čorba), f - soup

салата (salata), f - salad

кромпир салата (krompir salata), f - potato salad

шопска салата (šopska salata), f - diced tomatoes, cucumbers and onions, topped with white cheese

салама (salama), f - salami

шунка (šunka), f - ham

паштета (pašteta), f - pate

маргарин (margarin), m - margarine 

џем (džem), m - jam

дезерт (dezert), m - dessert

торта (torta), f - torte

колач (kolač), m - cake

крофна (krofna), f - doughnut

палачинка (palačinka), f - crepe

мафин (mafin), m - muffin

бакин колач (bakin kolač), m - waffle

пита (pita), f - pie

сладолед (sladoled), m - ice cream

сок од наранџе (sok od narandže), m / ђус (đus), m - orange juice

кока кола (koka kola), f - coca cola

газирани сок (gazirani sok), m - soda

вода (voda), f - water

кисела вода (kisela voda), f - carbonated water

кафа (kafa), f - coffee

чај (čaj), m - tea

со (so), f - salt

бибер (biber), m - pepper 

шећер (šećer), m - sugar

јести (jesti), impf / појести (pojesti) pf - to eat

пити (piti), impf / попити (popiti), pf - to drink

кувати (kuvati), impf / скувати (skuvati), pf - to cook

пробати (probati) - to taste

сладак / слатка / слатко (sladak, m / slatka, f / slatko, n) - sweet

горак / горка / горко (gorak, m / gorka, f / gorko, n) - bitter

љут / љута / љуто (ljut, m / ljuta, f / ljuto, n) - hot

слан / слана / слано (slan, m / slana, f / slano, n) - salty

кисео / кисела / кисело (kiseo, m / kisela, f / kiselo, n) - sour

укусан / укусна / укусно (ukusan, m / ukusna, f / ukusno, n) - tasty

гладан / гладна / гладно (gladan, m / gladna, f / gladno, n) - hungry

жедан / жедна / жедно (žedan, m / žedna, f / žedno, n) - thirsty

ресторан (restoran), m - restaurant

кафић (kafić), m - cafe

кафана (kafana), f -  a distinct type of local bistro which primarily serves alcoholic beverages and coffee, and often also light snacks ("Meze") and other food. Most kafanas feature live music performances. This is where you go to get hammered. 

посластичарница (poslastičarnica), f -  patisserie

пекара (pekara), f - bakery

Notes: 

1. Difference between šerpa and lonac: the depth of šerpa is bigger than the diameter of its bottom. Šerpa is deeper than lonac. (Not sure if that makes sense? That’s the only way I can explain it)  2. Piletina, ćuretina, etc. are the words for meat, not for the animals  3. Difference between supa and čorba: soup is clear, with noodles, čorba is creamy

Bonus: some dishes charasteristic of Serbia (and other Balkan countries)

бурек (burek), m - burek is made from layers of dough, alternating with layers of other fillings in a circular baking pan and then topped with a last layer of dough. Traditionally it may be baked with no filling (prazan, meaning empty), with stewed minced meat and onions, or with cheese. (DO NOT come to me saying ‘‘burek je samo sa mesom’‘ because this is post about food in Serbia, and we think every burek is valid. This is no place for the burek discourse.)

пљескавица (pljeskavica), f - a grilled dish of spiced meat patty mixture of pork, beef and lamb, is a national dish of Serbia

ћевапи (ćevapi), m, pl - a grilled dish of minced meat, a type of kebab (another national dish of Serbia)

Карађорђева шницла (Karađorđeva šnicla), f - a breaded rolled steak stuffed with kajmak, sliced ham and cheese.

кајмак (kajmak), m -  a creamy dairy product similar to clotted cream

проја (proja), f -  a dish made of corn flour, baking powder, sunflower oil, sparkling water and salt.

гибаница (gibanica), f - a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs.

качамак (kačamak), m - kind of maize porridge

попара (popara), f -  a dish made with bread and cheese

ђувеч (đuveč), m - a vegetable dish similar to ratatouille. Either stewed or baked as a casserole.

подварак (podvarak), m - a Serbian dish, popular across Balkans. The primary ingredients are sauerkraut or fresh cabbage, finely chopped onions and meat, usually porkroast or lightly cooked chicken, which are then combined and baked in an oven in order for all flavors to combine.

пребранац (prebranac), m -  a bean casserole

сарма (sarma), f -  cabbage or vine leaves, stuffed with rice and minced meat.

ражњићи (ražnjići), m, pl -  chunks of meat and vegetables grilled on skewers

ајвар (ajvar), m - a pepper-based condiment made from red bell peppers. It can be mild or spicy.

пинђур (pinđur), m - similar to ajvar but generally made with eggplant. In some regions the words are used interchangeably.

слатко (slatko), n - a thin fruit preserve made of fruit or rose petals

компот (kompot), m - a non-alcoholic sweet beverage of Slavic origin, that may be served hot or cold, depending on tradition and season

баклава (baklava), f - a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.

[koreanresort]

Korean Food in Abu Dhabi

The culinary landscape of the world is incredibly diverse. The most widely consumed cuisines are Asian and European. There are four varieties of Asian food. Asian cuisine includes dishes from Southeast Asia, South Asia, East Asia, and North Asia, among others. Among my favorites in this category are North Korean cuisine, Chinese cuisine, Taiwanese cuisine, Japanese cuisine, Mongolian cuisine, and South Korean cuisine. Korean food is one of my favorite food types.

Korean Restaurant In Abu Dubai, there are a number of Korean eateries as well as a Korean Mart. Korean sauces and flavors are used in Korean cuisine. The main ingredients are sand lance sauce, doenjang, gochujang, and ssamjang. Your taste buds get an energy boost from it. In Al Barsha, Dubai, a Korean grocery store by the Mall of Emirates is called Dubai Korean Mart. Both a traditional Korean restaurant and a Korean grocery store are located there.

Some of my favorite traditional Korean dishes are these.

Fried rice with tuna and kimchi: One of my favorite kimchis is Korean sour kimchi. You'll notice that we always have kimchi on hand if you look in our refrigerator. Both eating it as a side dish and cooking with it are enjoyable to me! One of my favorite ways to prepare kimchi in the kitchen is in kimchi fried rice. It's quick and easy to make, and it tastes great.

In Korea, tteokbokki is a well-liked fast food option. The common Korean rice cake dish tteokbokki, also known as "stir-fried rice cake," has a long history and many different variations. Topokki, dukbokki, ddeokbokki, and ddukbokki are some of its alternate names. People like to eat these spicy rice cakes both at home and on the streets. Red spicy tteokbokki is a more recent invention when compared to gungjung tteokbokki, which has been around for centuries. It was established in Seoul's Sindang-dong district by a woman by the name of Ma Bok-rim in 1953, the year the Korean War came to an end.

When making kimbap, cooked rice is stuffed with vegetables or meat (for meat eaters) before being wrapped in gim, a dried sheet of nori seaweed, and cut into bite-sized pieces. Sesame oil and soy sauce are used as seasonings. Sesame seeds are scattered on top. On the side, there is soy sauce.

The spicy, chewy rice cake with gochujang sauce gained popularity as a cheap comfort food very quickly. This spicy rice cake treat had gained some notoriety as a type of street food when I was a young boy. I was raised eating tteokbokki in its purest, most traditional form, unaltered by contemporary inventions. I can still envision purchasing it from market stalls or street carts as an after-school snack.

I learned that Koreans always include strange foods in their diets, like coffee, which they call "maxim mocha," which is packaged in individually wrapped packets and contains a delicious mixture of coffee, cream, and sugar. These packets include sugar control.

Because the ingredients are layered and the sugar is at the bottom, the sugar flow is controlled by crimping the packet at the end. Use the entire packet of sugar if you want it all. I was fascinated by Korean cuisine, so I tried a lot of it and bought more Korean goods.

[gracetoecuadorexchange]

Engaging

Well, after another week of fighting more avidly against boredom, I am feeling pretty good about myself.

I got lucky last week after failing to do anything for the first day of my three-day weekend. Rosetta joined my family and me at a traditional countryside restaurant, although her refusal to eat food (the premise being that she wasn’t hungry having just had lunch herself) came back later with a vengeance in the form of ordering a full pizza and chicken hamburger at the park we walked around later. Even Henriette, who I’d thought would miss out as she was sick, joined us. She and Rosetta took a paddle boat around the man-made river.

Monday, although almost as activity-less as Saturday, still had something to do--make a “lemon pie” with Mami Nina I could take to Tuesday’s picnic at school. I say “lemon pie” in quotation marks because it was truly just a glorified casserole; without the baking, or spices, or really anything that goes into a casserole or pie. After layering the bottom of a casserole dish in plain cookies, then spreading a mixture of condensed milk, 50% milk, and lemon juice over the cookies, the process was repeated one more time. I got to leave my two lays of cookies and milk in the fridge for the next day and wonder how in the world I was expected to keep it cool while at school waiting for the last class.

I still don’t know what Tuesday’s picnic was celebrating, but it may have to do with diplomas/certificates that were given to some students at the start of the day.

I have no idea what gets you these diplomas as the year hasn’t ended, but I assume it’s a good thing as the studious kids were the ones called up. I can’t say I am one of the studious kids, but I did pay attention and even got homework and points in classes (except Quimica--Chemistry--because I hate everything about it with a burning passion).

Thankfully my worries over keeping the “pie” cool were assuaged when Mami Ale told me I could ask the snack bar to put it in their fridge. When the picnic rolled around as our last hour of the day, I was able to present my full sized “lemon pie”/casserole-stacked-cookies-not-even-baked thing to impress all my peers. Other “dishes” brought by these freshman-aged students included; Nutella, potato chips, pizza chips, chifle (chEEflay--salted banana chips), strawberries, Coca-Cola, caramel dip, packaged cookies (I took some home to savor later) and some gummy rings. It entertained a few students when I tried the potato chips with Nutella, and Aldo went so far as to test the pizza flavored chips with the chocolate as well.

Even at home I felt productive, able to work on some slides in a presentation I would be an active part of in school next Monday.

Wednesday and I investigated half-heartedly into the running organization one of my classmates is in, “Federation”--like Star Fleet!

I made sure to talk to my school group when Theatre class did nothing, and I even taught a camp game.

By the end of the day I had confirmation that grades would start being written down for me, which is a huge win. It’s hard to keep track of your language progress and feel like you’re doing good. Getting outright confirmation on schoolwork will definitely help in stabilizing how I feel I’m doing. Also, school work is insanely easy (except Quimica because no one wants you, Quimica) which is bad for the students that should actually be engaging and learning, but good for me as I already learned most things in depth in eighth grade.

Wednesday also marked the day I finally got the mail package containing a few things I hadn’t packed the first time around: a small stuffed bear that I like to brag has traveled the world, a large American flag, more journals since it’s been a little over a month and I’ve filled almost the entirety of my first one, and some documents bureaucracy prevented from finishing in time for my arrival.

I had learned from a friend that Venom was out, so of course I took this opportunity to try and connect with friends and watch the movie. Unfortunately, Mami Ale changed these plans without first consulting me, and movie watching was put off for Thursday, meaning I had to be that irresponsible jerk friend that cancels with only 2 hours to go.

This also happened to be the day Tete, the pregnant dog, was expected to have puppies, so I was given the option to stay home. My entire social life is currently at school, so I declined. I still got cake, as I think they were celebrating the new puppies even though nothing had happened (or would happen until the eleventh--that’s what happens when you assume dogs operate on human expectations).

With no one but me needing to wake early on Thursday for school and work, I had to walk down to Cruz del Norte. Unfortunately, sidewalks are not a guarantee, and I’m pretty sure my nice white uniform shoes were covered in a thin layer of dust and not smelling fresh by the time I was in the building. It didn’t help that I couldn’t shower that morning when the water pressure fizzled out as I washed my hands.

On the up side, I now had my trusty stuffed bear Jarfrey, who was a hit with the ladies of my friend group. I passed him off during PE, and by the end of it, Katherin claimed he was her husband.

Katherin was the Ecuadorian friend I had planned to watch Venom with the day before, along with the only exchange student that responded in our group chat when I first sent the invite out. Unfortunately, something came up and she couldn’t make it, but lucky for me, now Marcela could.

Her mother accidentally introduced herself as Marcela’s sister, but it was sorted out rather quickly and we watched Venom. Totally in Spanish. I think I understood about 50% of spoken words, followed 90% of the plot, and caught 40% of the jokes. On the car ride home I learned the family had a Wii U, so I will be looking into a Mario Kart tournament sometime in the future.

I didn’t get a chance to see Tete and her new-born puppies when I got home, but that was rectified the next morning.

Friday dawned, and people were late rising-- except for me because I’m always up at 6 and ready to leave by 6:45 as I was told to be. I saw the three little black puppies Tete can now call herself mother of, but I still haven’t dared to touch any of them in case that would hurt something.

At school, Marcela joined in Inktober late, coining the term ‘Latetober’ and letting me join in as well, along with Ysabella. In English while Marie was stepping out to find Henriette and my desk mates were talking amongst themselves, I drew a hamburger and a tiny hungry cat since the first day’s theme was ‘comida’.

Jarfrey of course joined me this day as well, becoming Marcela’s wrist adornment as she beat us all in the basketball game trying to make shots from different positions.

I learned from Marie halfway through the day that exchange students would be having a picnic. I have not kept up at all with the exchange students, but a picnic sounded nice and it’d be fun to enjoy the outdoors for a little while. I got to the park with four liters of sparkling apple juice and twenty cups--that’s right, I remembered to bring something to actually serve beverages in. I was the only one to remember to do so, and no one brought plates.

At one point, the French boy across from me passed Kinder chocolate under the table and we joked he was our drug dealer. He was the same one to eat tuna straight from the bag and try rip-off Cheeto puffs with guacamole. My second picnic of the week ended a little while after one of the girls got out their Ukulele and another sang along to ‘Riptide’.

It didn’t end before a woman we later learned had no connection to any of us sat down at the table and asked about exchange. People ended up leaving the chips and Nutella with her when we left for a walk. My day finished around 12 am as I enjoyed the two new Miraculous Ladybug episodes (2 in a day again!) and I started off the new weekend right.

Once more, I have fought off boredom, this time engaging in a combination of movies, drawing, and haphazard excuses to eat a ton of junk food with friends. !Ole!

[111laurab111]

HEALTHY TUNA STUFFED AVOCADO

These avocados are stuffed with a flavorful southwest mixture of tuna, bell pepper, jalapeno, and cilantro. No mayo necessary here! This is an easy, tasty lunch, snack, or even dinner.

Ingredients

4 avocados, halved and pitted

3 (4.5 oz) cans tuna, drained

1 red bell pepper, diced

1 jalapeno, minced

1 cup cilantro leaves, roughly chopped

1 lime, juiced

salt and pepper

Directions

Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.

Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir together until everything is well mixed.

Scoop the tuna into the avocado bowls. Season with salt and pepper.

Serves 4 to 8

[livingcorner]

10 Terrific Ways to Use All Your Summer Tomatoes

When I was a kid, I would not eat tomatoes. I swore I hated them. Sure I would eat ketchup and tomato sauce, but not actual tomatoes. When I became vegan, everything changed. Suddenly, I learned to love lots of foods I wouldn’t eat before, and tomatoes were one of them. Currently, I eat tomatoes every single day in one form or another. They are one of the foods I cannot run out of or I feel lost and deprived. Summer is a great time for tomatoes. This is when they are at their best – deep red, juicy and intense in flavor. There are Beefsteaks, Roma Plums, Vine-Ripened, Grape, Cherry, Heirloom, and so many other types of tomatoes. Each has their own flavor and personality and each can be used in multiple ways.

You're reading: 10 Terrific Ways to Use All Your Summer Tomatoes

If you grow tomatoes, you will probably be swamped with them by the end of summer. Maybe you are the lucky recipient of someone who has too many to use or maybe you are indulging in the bounty of the farmers market. However you come by your tomatoes, now is the perfect time to try new and exciting things with them. Of course, you know you can use fresh tomatoes to make tomato sauce or salsa, and you know they taste great in salads and sandwiches. Well, here are 10 different ways to use all those beautiful summer tomatoes.

1. Make Homemade Bruschetta

Heirloom Tomato and White Bean Bruschetta

Tomatoes can have no better friends than fruity olive oil, savory garlic, and crispy bread. Bruschetta is a favorite appetizer or hors d’ouvres. I make a Garlic Tomato Bruschetta that is so good, that and a glass of white wine is all I need for dinner. Here’s how I make it: Preheat the broiler. Place thin slices of Italian, Ciabatta or French bread onto a baking sheet.

Drizzle extra-virgin olive oil over them and broil for just 3-4 minutes until they are crispy and golden brown. Remove the bread from the oven and set them aside. In a skillet, heat a spoon of extra-virgin olive oil over medium heat. Add 4 minced garlic cloves and a pinch of red pepper flakes and cook for a minute until the garlic starts to soften. Add 1 pint of halved grape tomatoes and toss in the seasoned oil. Cook for 4-5 minutes until the tomatoes soften. Season with salt and pepper and spoon the tomatoes onto the toasted bread. Garnish with fresh parsley or basil and vegan grated parmesan. Make a lot. This is addictive. Don’t say I didn’t warn you.

Read more: 10 Vegetables to Plant in the Fall and Winter That Will Withstand the Cold

2. Make Soup – Raw or Cooked

Gazpacho is a Spanish soup that is served cold. It’s also easy to make – just blend ripe tomatoes with any other produce you desire onions, cucumber, bell peppers and even watermelon. Chill it and enjoy it. It couldn’t be easier. This Raw Tomato Red Pepper Soup combines meaty tomatoes, sweet bell pepper and spicy chipotle for a refreshing and beautiful soup. If you prefer your tomato soup hot, try this traditional Quick and Rich Tomato Soup or this creamy Tomato Coconut Soup.

3. Make Stuffed Tomatoes

Usually, when we make stuffed dishes, we put tomatoes into the vegetable we are stuffing but how about stuffing the tomatoes themselves? All you have to do is hollow out the tomatoes and replace the pulp with your favorite fillings. Toss cherry tomatoes with olive oil, salt, and red pepper flakes, and then stuff them with your favorite spread or vegan cheese. Broil them until the cheese melts and the tomatoes soften about 2 minutes. Garnish with fresh herbs and impress your guests with this beautiful appetizer.

Larger tomatoes can be stuffed to make a healthy and delicious entrée or side dish. I hollow out large beefsteak tomatoes and stuff them with a mixture of sauteed mushrooms, spinach, quinoa and the pulp from the tomatoes. Place them in a baking dish, sprinkle a few bread crumbs atop each one and bake for 30 minutes. For a lighter dish, stuff the tomatoes with your favorite summer salads like this Chickpea Waldorf Salad or this Tempeh “Tuna” Salad. It’s refreshing and you get to eat the plate!

4. Make Your Own Dried Tomatoes

I love sun-dried tomatoes. They add a tangy flavor to dishes and make a great snack too. You can buy sun-dried tomatoes in the store but why not make your own? Whether you use a dehydrator, your oven or the sun, it’s easy to dry foods yourself. To make your own oven-dried tomatoes, halve ripe tomatoes lengthwise and scoop out the seeds. Line a baking sheet with foil or parchment paper and toss the tomatoes in olive oil, salt, and pepper. Set your oven on its lowest temperature (150 degrees) and let the tomatoes cook for eight hours or until they have shrunken. Then use your self-dried tomatoes to make Raw Lasagna with Cilantro Pesto, Sundried Tomatoes and Marinated Veggies, Quinoa with Secret Pesto and Sun-Dried Tomatoes and this beautiful Sun-dried Tomato Tart with Zucchini Hummus.

5. Make Fried Green Tomatoes

Red tomatoes shouldn’t have all the fun; green ones deserve love too. Unripe green tomatoes are the star of the southern dish, Fried Green Tomatoes. Because they are unripe, green tomatoes are firmer with less moisture which means they hold up to frying better. You could fry red tomatoes but if they are juicy, it could get messy. Simply slice the tomatoes, bread them and fry them. Try these Fried Green Beer Tomatoes which are coated with cornmeal and dark beer or my Cajun-flavored Fried Green Tomatoes with Red Pepper Aioli.

6. Make Roasted Tomatoes

Tomatoes are sweet but when you roast them, they get this intense, rich flavor that is savory and succulent. Roasted tomatoes are delicious on their own as a side dish or used in other recipes. Just place halved tomatoes on a baking sheet lined with foil or parchment paper and drizzle them with olive oil, salt and your favorite herbs and spices. You can roast them fast in a 425-degree oven for 20 minutes or slowly in a 250-degree oven for a couple of hours until they are collapsed and softened. Then enjoy them in dishes like this bowl of Miso Roasted Tomatoes with Spiralized Carrot Noodles and these Grilled Avocados with Roasted Tomatoes.

7. Make Pickled Tomatoes

Pickled and fermented foods are delicious with their unique tang and saltiness. We eat pickled cabbage as sauerkraut, pickled onions, carrots and other veggies as kimchi and pickled cucumbers as…well, pickles. So why not pickle tomatoes? It’s easy, they can last a long time, and you can eat them on sandwiches or in salads or on their own. To make pickled tomatoes: cook your favorite spices such as garlic, red pepper flakes, ginger, cumin or mustard seeds in some olive oil for just a minute or two to deepen their flavors. Add one cup of your favorite vinegar and ¼ cup sugar to the saucepan and cook over medium heat until the sugar dissolves, about 5 minutes. This is the brine. Add some salt and let the mixture cool. Take a sterilized jar and fill it with peeled, ripe tomatoes cut into wedges or whatever shape you desire. Pour the brine over the tomatoes. Be sure to leave about ½ inch of room at the top. Cover and refrigerate for several hours. The longer you let the tomatoes pickle in the brine, the better they will be.

8. Make Homemade Chile Sauce

Chile sauce is amazing. It’s rich, sweet, spicy and tangy all at the same time. It’s used in lots of recipes, especially Asian ones. You can buy bottles of chile sauce but some have ingredients such as high-fructose corn syrup and others can be expensive. When I ran out of chile sauce in the middle of making a recipe, I couldn’t substitute anything else so I learned to make my own. It was much simpler than I thought it would be and now I always make it myself.

Let me share my recipe with you: Combine 2 cups of fresh, pureed tomatoes (plums have the best flavor), ¼ cup tomato paste, ¼ cup apple cider vinegar, ¼ cup brown sugar, 2 chopped jalapeno peppers, 1 tsp. each garlic powder and chile powder, ½ tsp. each dry mustard powder and onion powder, a pinch of allspice, and 2 Tbs. vegan Worcestershire sauce in a food processor. If you don’t have vegan Worcestershire sauce, you can use 1 Tbs. each tamari and balsamic vinegar. Add a pinch of red pepper flakes if you want extra heat. Process until smooth and taste for any seasoning adjustments. Keep in a jar in the fridge and use it in recipes such as Braised Seitan Short Ribs in Spicy Chile Sauce, Mississippi Comeback Sauce and Sesame Tofu.

Read more: Create a Beautiful Garden Bed with These Edging Ideas

9. Make Tomato Desserts

Yes, desserts. We use spinach, avocado, and zucchini in desserts so why not tomatoes? After all, tomatoes are a fruit and with more recipes mixing sweet and savory tastes, tomatoes are a perfect ingredient for desserts. The next time you go to make your own ice cream or sorbet, consider giving tomatoes a try by either adding one or two to the recipe or going totally tomato-flavored. Add some little tomato wedges to fruit cocktail or these Raw Fruit Tartlets.  Their gentle flavor mingles well with strawberries, watermelon, pineapple, mango, pears, melon and berries. Garnish your tomato dessert with fresh mint or basil leaves.

10. Freeze Your Tomatoes

Even though you can buy tomatoes year round, they are only in season for a short time. Or perhaps, you grew so many tomatoes, you can’t possibly use them all, no matter how many tomato ideas and recipes I give you. Well, the good news is that you can freeze tomatoes so you can enjoy them all year long. Tomatoes can be frozen with their skins or peeled, raw or cooked, whole, chopped, sliced or pureed. If you make tomato soup or sauce, you can also freeze the prepared foods.

To freeze tomatoes, select ones that are ripe and firm. Wash them gently and blot them dry. Prepare the tomatoes by cutting them into the desired shape and place them in a single layer on a cookie sheet that will fit in your freezer. After they are frozen, transfer the tomatoes to freezer bags or sealed storage containers. When you need them, just thaw them out and use them in any cooked recipe (thawed tomatoes will be too mushy to eat like you would a fresh tomato). Frozen tomatoes can last up to 8 months so you can be enjoying summer tomatoes in the middle of a winter snowstorm.

There is no food more versatile than the tomato. Sweet or savory, raw or cooked, alone or as part of a recipe, tomatoes are nature’s candy. I hope you have fun trying these ways of using your summer tomato bounty and if you have any bushels leftover, send them my way.

We also highly recommend downloading our Food Monster App , which is available for iPhone , and can also be found on Instagram and Facebook . The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!

For more Vegan Food, Health, Recipe, Animal, and Life content published daily, don’t forget to subscribe to the One Green Planet Newsletter !

Being publicly-funded gives us a greater chance to continue providing you with high quality content. Please support us !

Source: https://livingcorner.com.au Category: Garden

source https://livingcorner.com.au/10-terrific-ways-to-use-all-your-summer-tomatoes/

[joanprimmer15]

Korean Cuisine's Knock Out Recipes

Prague, the capital city with the Czech Republic, is undoubtedly the most incredible cities within world. It is therefore important that you will be the smartest Prague hotel well to let you take pleasure in and soak in the ambiance of this incredibly local area.

Other delicacies include Chinese spring rolls stuffed with steamed vegetables, bean sprouts, turnip and carrot, called 'popiah'. Another popular dish here's the problem pork rib soup called 'bak kut the'. The soup is cooked for most delicious cuisines dish hours with garlic, pork ribs which includes a variety of herbs. Chinese dumplings furthermore a must-try. They are glutinous rice wrapped within a leaf along with pork, mushrooms, nuts and salted duck egg yolk. if you've heard of 'dim sum' before, you must try the Malaysian recording. It is basically an collecting bite size dishes, including seafood, meat and common kitchen designs. Dim sum is usually eaten in the morning. high gin and tonics

A associated with Indian recipes call for the use of chilies in a few form - red chili powder, fresh green chilies and dry red chilies. Every involving chili personal own heat and sexual strength. There are some dishes that rely heavily on these chilis to enhance flavor, so if you don't fancy eating a meal that is simply spicy, you might have a solution - it is reduce heap of chilies that you add towards cooking.

Have you tried a new Chinese wok? It is so highly versatile that doable ! use it to cook most ingredients. One cooking wok to clean is certainly better than cleaning up a few pots and pans following the cooking accomplished. All the tedious dishes might only make you lose your hunger.

Moreover, folks different elements of the world prefer different seafood from tuna to vannamei white shrimp. Tuna to vannamei white shrimps are located in abundance and will weigh until 250 funds. These are perfect for parties and ideal in order to smoke on the grill. May get ask community retail fish market for the best tuna to vannamei white shrimp available. As far as are highly enriched in iron and protein, is usually considered to be a complete lose weight.

Mix the pioneer three ingredients above in the saucepan, heat until it starts to simmer, then remove from heat and cool to tepid. This step it will take to deactivate enzymes inside of the milk that could interfere while yeast. The mixture also must be cool because it helps not to kill the yeast.

This dish is along with rabbit meat fried in red pepper oil, sugar, spring onions, and nuts. It is very delicious, and as the name suggests, is red in color due for the red pepper oil that you should cooked to.

[arbonnefabulous]

Reshare: @starinfinitefood SESAME SRIRACHA TUNA STUFFED AVOCADO BOAT SALAD and ALMOND BUTTER DRESSING! Happy Thursday loves! Made this for lunch the other day and it was KILLER! #Ad I recently discovered @portofinotuna and I have been loving it. They offer albacore and yellowfin, and it’s packed in olive oil which adds so much flavor! I’ve been using it in pasta, salads, on toast...so good! You can purchase on Amazon or Boxed online, and if you’re in the Boston area you can get it at Market Basket or Shaw’s. I hope you’re all having an amazing week!!! I’m off to get some work done and possibly go for a walk...in the meantime, check out the recipe below. I’ll be posting it to my web site as well. #portofinotuna • • • Deets: For the salad I layered baby spinach, shredded carrots, mango slices and red cabbage. I scooped out the avocado a bit and filled it with this AMAZING spicy tuna made with yellowfin @portofinotuna mixed with chopped cilantro, green onion, chopped red peppers, and a mixture of 2 tablespoons of almond milk yogurt mixed with 1 tablespoon sriracha hot sauce, a teaspoon coconut aminos, 1 teaspoon lime juice and 1/2 teaspoon of sesame oil. Almond butter sauce/dressing: 1/3 almond butter (I used Georgia Grinders), 2 tablespoons coconut aminos, 2 tablespoons Tamari soy sauce, 2 tablespoons of freshly squeezed orange juice (or honey), 1 tablespoon of lime juice, 1/2 teaspoon curry powder, 1 garlic clove minced, 1 tablespoon sriracha. • • • #tuna #glutenfree #glutenfreerecipe #whole30 #paleo #whatsonmyplate #foodrecipe #realfood #paleorecipe #cleaneats #pescatarian #healthylunch #wholefood #cleaneating #todayfood #simplemeals #eatclean #foodie #healthyeating #healthyrecipe #mealprep #dairyfree #kaylaitsines #feedfeed #cleaneating #healthyfoodporn #foodblogfeed #huffposttaste https://www.instagram.com/p/CCR_VKkBePg/?igshid=1lnzopftfka25

[amatchgirl]

Stovetop Southwest Tuna Mac and Cheese

Raise your hand if you loveeeee mac and cheese.

As a kid, my Dad would always make me mac and cheese made with sharp or white cheddar, LOTS and lots of pepper. If I was lucky, he’d would add peas (because I loved them more than any other veggie in the world.)

Now that I’m into full on #adulting, I LOVE when my mac and cheese is packed with anything just a little bit unique: truffle mac and cheese, vegan mac and cheese, mac and cheese with a Ritz cracker topping, mac and cheese with brussels, zucchini mac and cheese, or even a classic broccoli cheddar mac and cheese. Can mac and cheese be its own food group yet?

I thought I’d bring you another unique twist on mac and cheese that I’m absolutely in love with: SOUTHWEST TUNA MAC AND CHEESE with spicy flavors and unique umami flavor. Trust me, I know that it sounds a little crazy, but I promise you it’s one of the BEST tuna mac and cheese recipes you’ll ever make.

Ingredients in tuna mac and cheese

Not only is this tuna mac and cheese packed with flavor, but it also uses simple ingredients and pantry staples that you might already have on-hand. The extra protein makes this a delicious, healthy tuna mac and cheese dinner!

Elbow noodles: You can use gluten free, whole grain or regular noodles. I really love the chickpea pasta noodles because of the extra fiber but whole grain is wonderful, too.

Sharp cheddar cheese: I like to use a block of cheddar because it melts much easier. I do not recommend using pre-shredded cheddar for this recipe, but rather shred or cube it yourself.

Whole wheat pastry flour: this flour helps to make a perfectly thick cheese sauce for the tuna mac and cheese. You can also use all purpose or gluten free all purpose flour!

Canned yellowfin tuna: I AM IN LOVE with the tuna in this recipe. It adds an interesting savory umami flavor that I can’t get enough of, not to mention tons of protein. You can use yellowfin or albacore tuna in this delicious recipe.

Taco seasoning: I decided to use a packet of organic taco seasoning to season the mac and cheese because that’s what I had in my cupboard, however I have a DIY version of taco seasoning is in the recipe notes for you!

Black beans: These beans are another reason I love this recipe. The fiber and protein in the beans help to keep you full and add a southwest flair to the recipe.

Unsweetened cashew or almond milk (from the carton): Obviously you can use regular milk (although I wouldn’t use skim). I chose to use cashew milk because it’s incredibly creamy and adds amazing flavor to the mac and cheese. Feel free to use unsweetened cashew milk from the carton or homemade cashew milk. You can also use unsweetened coconut milk or almond milk.

How to make tuna mac and cheese on the stovetop

First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.

While the noodles are boiling, make a slurry: In a large oven safe skillet or pot add butter and garlic. Once butter is melted, whisk in the flour and onion powder and cook for 30 seconds until a paste forms. Slowly add in cashew milk, whisking away any lumps.

Increase the heat and bring your mixture to a boil, then reduce heat and simmer for 5-10 minutes stirring every so often, until the sauce thickens up similar to a gravy

Next add in 6 ounces of shredded cheese and 1 packet of taco seasoning and stir until completely melted. 

Finally fold in cooked noodles, black beans and drained tuna and mix until well combined. 

Top with 2 ounces of shredded cheddar. Then you can either serve the mac and cheese and just fold in the extra cheddar you just added, or remove it from the heat and place under the broiler for 1-2 minutes or until cheese is bubbly and slightly golden. Top with cilantro and hot sauce if desired!

How to make your own taco seasoning

Mix together the following and add to the tuna mac and cheese as instructed:

This combo will give your easy tuna mac and cheese that spicy southwest flavor. YUM.

I know you are going to love this filling comfort food tuna mac and cheese. It’s wonderful on a cozy evening and great for reheating too. I recommend topping it with hot sauce and cilantro!

If you like this recipe, you might also like

One Pan Enchilada Zucchini Turkey Meatballs and Rice

Incredible Caramelized Onion Spinach Chicken Pasta Bake

Healthy Tuna Noodle Casserole

30 minute Healthier Pasta Carbonara

Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions + Mushrooms

If you make this easy tuna mac and cheese recipe, be sure to leave a comment and rate the recipe below letting me know how you like it. You can also upload a photo and tag #ambitiouskitchen on Instagram! xo.

Stovetop Southwest Tuna Mac and Cheese

A southwest inspired version of tuna mac and cheese with taco seasoning, black beans, yellowfin tuna and plenty of cheese. This creamy, spicy tuna mac and cheese recipe comes together in just 30 minutes and is packed with protein. Perfect for weeknight dinners, game day or anytime you have a comfort food craving!

8 oz elbow noodles (or whatever noodles you’d like)

2 tablespoons butter

1 clove garlic, minced

1/4 cup whole wheat pastry flour (or sub regular flour or GF all purpose flour)

½ teaspoon onion powder

1 1/2 cups unsweetened cashew or almond milk

Salt and pepper, to taste

6 oz sharp cheddar cheese (about 1 1/2 cups shredded cheddar cheese)

1 (1.1 ounce) packet taco seasoning (preferably organic)

1 (15 ounce) can black beans, rinsed and drained

1 (5 ounce) can yellowfin or albacore tuna, drained

2 oz sharp cheddar cheese, shredded and reserved for the topping (or about ½ cup shredded cheddar cheese)

To garnish:

Chopped fresh cilantro

Hot sauce, if desired

First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.

While the noodles are boiling, make a slurry: In a large oven safe skillet or pot add butter and garlic. Once butter is melted, whisk in the flour and onion powder and cook for 30 seconds until a paste forms. Slowly add in cashew milk, whisking away any lumps.

Increase heat and bring mixture to a boil, then reduce heat and simmer for 5-10 minutes stirring every so often, until the sauce thickens up similar to a gravy

Next add in 6 oz cheese and 1 packet of taco seasoning and stir until completely melted. 

Finally fold in cooked noodles, black beans and drained tuna and mix until well combined. 

Top with 2 ounces of shredded cheddar. At this point you can either serve the mac and cheese and just fold in the extra cheddar you just added, or remove from heat and place under the broiler for 1-2 minutes or until cheese is bubbly and slightly golden. Serves 6. Top with cilantro and hot sauce if desired!

To make your own taco seasoning: mix together the following and add the mac and cheese: 2 teaspoons cumin, 2 teaspoons chili powder, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, ½ teaspoon paprika, ⅛ teaspoon cayenne pepper, ¾ teaspoon salt.

To make dairy free: feel free to use my cashew cheese sauce instead of making the cheese sauce for this recipe.

Nutrition

Servings: 6 servings

Serving size: 1 serving

Calories: 425kcal

Fat: 19g

Saturated fat: 10.6g

Carbohydrates: 40.8g

Fiber: 6.6g

Sugar: 1.6g

Protein: 23.2g

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