#easy one pan salmon pasta

[angelmush]

having horrific insomnia so here is what im cookin this week:

- tonight for dinner i remade an easy meal from a few weeks ago w smokey caramelized salmon, rice, and a limey mango avocado salsa

- i also made a ball of pasta dough that is chilling in the fridge for tomorrow’s dinner which will be little squiggly noodles with hot italian sausage and clams and a sort of brothy lemon wine sauce

- wednesday is my five year anniversary w my angel gf and we have a picnic planned! i am making an entire menu to bring to the park. i feel deeply in my heart that picnics are many many courses, meant to be enjoyed one at a time over a lazy afternoon. so we will start with focaccia smeared w whipped butter i made, slices of radish, + salty anchovy filets. then a bright arugula salad with crispy prosciuttto and sweet tuscan cantaloupe and mozzarella. after that, focaccia sandwiches with pan seared chicken thighs, burratta, peaches, homemade spinach basil pesto, and arugula. and finally, a cornmeal olive oil cake w a wild blueberry + lavender sauce. putting all my heart n soul into this meal. :-)

- for thursday i will make some buttermilk fried chicken sammies and french fries ! i will also meal prep a pesto asparagus snap pea pasta salad w the rest of the pesto and other green things i have laying around that can withstand sitting in the fridge for a day.

- friday my gf is going to make a puff pastry pizza w some pie dough i made and froze, mushrooms, a gorgonzola cream sauce we got, and the leftover prosciutto

- saturday i work late so will likely grab something at work

sunday - my pre-planned pesto pasta salad bc i’m a meal prepper now

[wickerfemme]

hi!! what're some easyish meals to make that fill you up? i've wanted to gain for a while & my boyfriend is finally helping me with that but i'm sort of just . bad at eating and have nooooo clue with where to start. any sort of advice would be nice 🌺 <3

Ooh, hi! Congrats!

I used to be very bad at eating consistently, and at eating enough to like; actually fuel my body properly. Truly, my first few pounds came just because I started to eat enough that I wasn't running on a slight calorie deficit most of the time. Aside from specific meals, I recommend just finding ways to make frequent + consistent eating part of your life. That can be in the form of regular meals, but if those are hard then frequent-but-informal snacking (some veggies, crackers, and dip; a few cookies; a quick simple sandwich, etc.) works too! It's all about building the habit of wanting and having food. Another big thing for me, early on, was learning to like. have a side; not just a sandwich, but some chips alongside; have a simple dessert with lunch; treating myself to takeout and getting a whole combo instead of just a burger. It's a minor thing, but it adds up!

As far as filling, easyish meals go:

I'm a pasta fiend, as you may know. So, so easy to throw together a handful of ingredients you like, combined with slightly too much pasta because you're bad at judging portions, and to come away with a hearty dinner. My go-to for a simple worknight pasta has long been garlic & chili flakes sauteed gently in oil, a couple of anchovy fillets dissolved into the oil toward the end, and then some cherry tomatoes thrown in and allowed to burst; add some chopped italian parsley right before the pasta is finished, and then toss everything together. This is good with caramelised onions in place of tomatoes (the winter variation?). Another 'too tired to cook' classic: bok choy (I like the little shanghai ones) and stir-fried chow mein; it's boring as hell! But tasty enough, and filling. This being another noodle-based dinner, I tend to make 'too much'. A go-to that requires a little more work, but can yield some leftovers: slice a shallot or a red onion into thin rings, and let the rings soak in the vinegar of your choice; add them to a vinaigrette with some dijon and capers, some dill (or parsley, maybe?); boil some little salad potatoes (halved or left whole depending on how mini they are), and add those to the dressing; pan-fry a piece of salmon/trout, break that up into pieces, and combine everything together. Roast veg (yams, potatoes, whatever) is just an easy thing you can put on rice or with salad leaves, etc. My girlfriend has just chimed in with her old standby of egg & rice, as another thing you can add endless variations to (she's a former bad-at-eating 10 PM 'forgot to have dinner and have to have something now' person); I can't add much to the egg thing, as an egg-disliker, but it's sound advice!

Anyway, I'm rambling a bit now, and have to go scrounge up something for my dinner. Hope this was even partly helpful!! <3

[xanadontit]

Making the sweet and spicy one tonight. Will report back.

Made this last night. It calls for 5 cloves of garlic and I think I did 12 lol. Also ramped up the Italian seasoning and chili flakes because mama didn’t raise a quitter. If you don’t have fresh tomatoes drained canned diced ones work great, too.

Trying to step it up to get on @greenekatgrey and @styro-sometimes levels. And my scam that I can’t cook is officially over. I had a good run.

[jmtorres]

im trying to figure out what i can eat now (not too much fat at one time because gallbladder yote, have been doing low fodmap and limiting lactose for a while and oh yeah i'm trying to stay kosher?) and i switched to skim milk and i have been munching on edamame packs but like overall i keep going what did i even eat before????

(pasta with white sauce: hmmm no. nachos: probably a bad idea. coconut curry: oooh that was a standby wasn't it? and yeah coconut is pretty fatty.)

it super duper sucks that i also have no appetite to speak of.

and i got some nut/seed bars (low fodmap equivalent of granola bars) to munch on through the day... just before my gallbladder made itself known. so now i'm looking at the label going mmhmm 40g serving.., 14g of fat. yeah that's probably more than i can handle in one sitting right now.

i'm living on the wild side having a sandwich containing both some smashed avocado (8g fat) and a slice of cheese (6g fat). (i will be eating this over multiple sittings, and it's mediated by sourdough bread, which is fat free.)

i used to make myself grilled cheese. four different cheese flavors plus the butter in the pan. pretty sure those days are over.

i have some preseasoned fishes i can bake with roast potatoes coming tomorrow. That'll get me through the week probably. (if i start looking closely at how much fat is in a serving of salmon, I may have to cry.)

i can't tell what's going on with my stomach literally i cannot interpret whether the signal is "eat more" (would make sense i've barely eaten at all today) or "stop immediately that's too much" (a gulp of water doesn't get that response but a bite of sandwich does. i've had like. 1/8 of a sandwich.)

i want ice cream SO bad and that's like the epitome of do not. I have been trying to eat intuitively but i feel like that's failing me. you can, technically, make ice "cream" with skim milk but i've been leaning to higher fat content for lower lactose for years and uh. now i can't. i guess i gotta make my own ice cream like i make my own yogurt.

why can't food be easy

[oak23]

What are your recommended go-to healthy meals?

Honestly, the only real approach I took to my healthier eating is "more protein less carbs" proportionally in a meal since I am an incredibly picky eater and the idea of eating a "healthy meal" initially seemed impossible.

And this isn't to say carbs are evil, but carbs don't really fill me up that much yet have higher calories compared to protein, so I tend to overeat on carbs if given the chance. I can eat a whole loaf of bread in one sitting if given the chance but I can only eat a much smaller amount of steak.

Plus protein is good for muscles and all the gym bro stuff, but it also helps you feel satiated for much longer and it doesn't give you the massive energy crashes that high carb meals can do.

Like, I love a burger with fries to round out a meal. But comparatively, that's a very high carb, low protein meal especially if I get a meal with a large fries and like, a single patty burger. If I go out to eat with friends nowadays, I usually get a burger with two or three patties and maybe a small fries so I still feel full but I eat less overall.

Same with rice and pasta dishes. Before, I could eat a whole bowl of rice or pasta with like, nothing but a sauce. But nowadays, I bulk up the meal with more vegetables and protein just so I'm eating the same volume of food but less carbs and more of everything else.

Proportionally, all of my meals are basically one third meat, one third vegetable, one third carbs. I know how hard it is to go from eating without ANY thought into what you eat, into having to count calories and shit, so I feel this approach of visualising food first then slowly building up to healthy meals is an easier method.

But yeah my go to meals are usually chicken, rice and vegetables since I can meal prep a bunch of it then have it ready to eat throughout the week. I usually leave it plain when I meal prep so I can switch it up when I reheat it with bottled sauces.

Sometimes I eat salmon or steak, not because it's healthy (it is though) but because I can pan fry it on each side for 4 minutes each and it's ready to eat soon after. I usually salt and pepper each side, pan fry it, then let it rest. You can also make a pan sauce with the fond on the pan using a bit of wine and butter then put the sauce into a separate vessel.

While it's resting, I fill the frying pan with water and blanch my vegetables for a few minutes. You can let meat rest but you want your vegetables to be as freshly cooked as possible for a good meal. Plus blanching it in the same pan means the water has made the pan easy to clean afterwards. I have a bag of frozen broccoli that I use but I do pick up fresh vegetables if I know I'm cooking it within the next few days.

Uhhh, for snacking or just, smaller meals, I really been loving flavoured greek yoghurt. I have a big tub of it that I graze upon throughout the week when I'm slightly peckish but not full blown hungry.

Roasted nuts is also a nice snack as it's protein too and it's something I keep in my bag for myself.

I also love apples and other fruit too but I know that's like, normal health food.

Like, I really don't think you need to overhaul your entire diet if you don't intend to be an athlete or body builder, and that you don't need to give up everything you like, the key is moderation in what you eat.

Side note, I do believe that you can indulge in cheat meals occasionally, but I do not recommend in indulging in cheat days. A cheat meal is a lot easier to go back on but I find that allowing a whole day to eat whatever really fucks me up really badly and I tend to binge like crazy because of it.

But yeah, my approach of less carbs more protein worked for me but I know everyone has unique eating habits and what worked for me might not work for others so I tried to be a lot more general than just "go eat boiled broccoli and protein shakes".

[downtoearthmarkets]

When the season transitions from late summer to early fall, so do our schedules, as we switch overnight from vacation mode into the familiar routine of back-to-school and back-to-work. This post-Labor Day period can often be a demanding time while we readjust to calendars full of busy, structured days and their many obligations. The good news is that your local Down to Earth farmers market is currently teeming with a bounty of fresh produce and seasonal foods that can make cooking healthy, delicious weeknight dinners a breeze.

Sesame Salmon Bowls Seafood is known to contain a variety of nutrients that help promote healthy growth and development in school-age children. In fact, the current Dietary Guidelines for Americans advise that children under the age of 18 should consume several ounces (depending on target caloric intake) of cooked, low-methylmercury seafood per week.

This simple but tasty one-pot New York Times recipe features salmon, which is among the best choices for childhood seafood consumption. Not only will the kids enjoy it, but it’s sure to be a hit with the seafood-loving adults in the household too:

Ingredients for 4 servings

¼ cup rice vinegar

3 tablespoons granulated sugar

1 teaspoon flaky salt, plus more for seasoning

1½ Great Joy Family Farm Akita Komachi short-grain white rice, rinsed until water runs clear

1½ pounds skinless American Pride Seafood salmon fillet, cut into 1-inch cubes

½ teaspoon toasted sesame oil

¼ cup low-sodium soy sauce

3 tablespoons distilled white vinegar

2 tablespoons safflower or canola oil

2 tablespoons coarsely chopped Newgate Farms scallions

2 tablespoons minced Lanis Farm fresh ginger (from one 2-inch piece)

3 Newgate Farms mini cucumbers, thinly sliced

8 ounces chopped green and red Newgate Farms cabbage (coleslaw)

1 avocado, halved, pitted and thinly sliced

Lemon Garlic Mushroom Pasta When you’re back at home after a busy first day of the week, make your Meatless Monday a no-brainer with this easy Zesty Mushroom Pasta. You can seamlessly adjust the ratio of ingredients to your family’s tastes and the number of servings required:

Cook any La Trafila Pasta fresh pasta of your liking to al dente in a large pot of salted water.

Reserve 1 cup of pasta water before draining and put to one side.

Heat Arlotta Food Studio extra virgin olive oil in a large skillet over medium heat and sauté minced garlic and sliced Mushrooms.NYC shiitake or oyster mushrooms.

Stir in zest and juice of one lemon plus salt and pepper to taste. Toss in the pan with cooked pasta, reserved pasta water, grated parmesan cheese and Lanis Farm fresh basil. Coat well.

Serve immediately in a bowl with extra basil and grated parmesan.

Hearty Hamburger Soup Get the home team pumped up for dinner with healthy, hearty hamburger soup. It combines the enticing appeal of hamburgers with a host of nutritious, in-season ingredients. Plus, it’s ready in just 30 minutes and works great for leftovers! Be sure to use fresh farmers market produce in this recipe to prevent getting mushy vegetables while cooking.

1 pound Great Joy Family Farm, SOVA Farms or Stone & Thistle Farm lean ground beef or turkey

½ Sun Sprout Farm white or yellow onion, diced

32 ounces Great Joy Family Farm, SOVA Farms or Stone & Thistle Farm beef stock or broth

2 medium Great Joy Family Farm Yukon gold potatoes, peeled and diced

2 medium Sun Sprout Farm carrots, peeled and diced

1 cup fresh Great Joy Family Farm green beans, sliced into thirds

14½ ounces diced Newgate Farms tomatoes

2 tablespoons tomato paste

1 tablespoon Newgate Farms garlic, minced

1 teaspoon thyme, dried

1 teaspoon oregano, dried

1 teaspoon salt

1 teaspoon onion powder

½ teaspoon black pepper

Our farmstalls are awash in a kaleidoscope of colorful produce and seasonal bounty just in time to make your back-to-school meal planning a pleasurable and truly appetizing experience. And don’t forget all our ready-to-serve options, from kebabs to artisan pizza, made from scratch for those moments when the schedule is too full to do more than eat and run. So, get your shopping list primed and ready and come see us in the farmers market this weekend!

[moizkazi]

Meal Plans for Busy Individuals on the Go

In today's busy and hectic routine, a busy individual is always suffering to cook a healthy diet. Meal plans are the best solution for those busy individuals on the go to make balance between a healthy diet as well as their busy routine and free up the time. 

Benefit of Meal Planning:

Meal plans help in saving time and improve your diet as well. There are several advantages to planning meals in advance. It helps you to get nutritional balance in your diet. It helps you avoid overeating by pre-portioned money. Planning your meal before time enables you to select healthier food.it can save money and helps reduce stress it also plays an important role in weight management.

Breakfast:

For a balanced and quick breakfast option that can charge your body and mind for a busy day ahead.

You can use

Avocado Toast with Egg

Greek Yogurt Parfait 

Overnight Oats

Smoothies

Whole Grain Toast with Peanut Butter and Banana

 prepare these ingredients before time to make a quick breakfast during busy mornings. For staying hydrated don’t forget to take a glass of water and herbal tea in your breakfast.

Lunch:

Quick and easy to prepare, fully nutritious lunch that helps you keep energized and focused.

quinoa with mixed vegetables and chickpeas or grilled chicken.

Veggie Wrap

Turkey and Cheese Roll-Ups

Quinoa and Black Bean Bowl

Mason Jar Salad

Dinner:

A quick, easy to make and nutritious dinner that is highly suitable for a busy individual.

Stir-Fry  ( chicken breast, tofu, shrimp),  (bell peppers, broccoli, snap peas)

Sheet Pan Dinner ( salmon filets, chicken thighs) (carrots, potatoes, Brussels sprouts)

One-Pot Pasta (spaghetti, penne)

Tacos or Burrito Bowl ( ground beef, shredded chicken)

Baked Stuffed Sweet Potatoes (black beans, ground turkey)

 You can store chopped vegetables, marinate protein and cook grains to save time and also use the leftovers of a meal as an ingredient in making the next meal which can help save money and time too.

Conclusion:

Healthy meal plan is an efficient approach To maintain a healthy life while managing a hectic schedule. It can be managed by giving some time each week to plan and prepare meals.if you want to customize meal plans according to your taste preferences and dietary restrictions you can come to light and fit.ae to get a monthly meal plan in sharjah. 

[nauraars]

Recommended Food Supplies for College: Practical, Healthy and Delicious

Bringing lunch while studying has many benefits. Apart from saving money, bringing provisions can also ensure healthier nutritional intake and maintain cleanliness. Here are some recommendations for practical, healthy and delicious food supplies to accompany your college days. Bringing a packed meal to college not only saves money, but also gives you more control over the quality and nutrition of the food you consume. Enjoy trying the various recipes above and hopefully your studies will be more productive!

Japanese style bento rice

Japanese-style bento boxes are practical and varied provisions. You can combine rice, protein and vegetables in one box.

Material:

White rice or brown rice

Teriyaki chicken or grilled salmon

Edamame

Carrots and cucumber (cut into thin strips)

Rolled omelet (tamagoyaki)

How to make:

Put rice in one part of the lunch box.

Arrange the teriyaki chicken or salmon alongside the rice.

Add edamame, carrots and cucumber.

Slice the rolled omelet and place it on the remaining portion

Shredded Chicken Recipe

Shredded chicken is a delicious and practical dish that can be enjoyed with rice, noodles, or as a sandwich filling. Here is an easy and delicious shredded chicken recipe.

Ingredients:

- 1 kilogram of boneless chicken breast

- 3 lime leaves, remove the leaf bones

- 2 lemongrass stalks, bruised

- 3 bay leaves

- 1 galangal segment, bruised

- 200 ml thick coconut milk

- 2 tablespoons oil for frying

- Enough water to boil the chicken

- Salt and sugar to taste

Ground spices:

- 6 red onions

- 4 cloves garlic

- 5 large red chilies

- 3 curly red chilies (to taste)

- 3 candlenuts, roasted

- 1 segment of turmeric

How to cook:

1. Boiled Chicken:

   - Boil chicken breast in boiling water until cooked.

   - Remove and drain, then shred the chicken until smooth. Set aside.

2. Saute Seasoning:

   - Heat oil in a frying pan.

   - Saute the ground spices until fragrant.

   - Add lemongrass, bay leaves, lime leaves and galangal. Saute until the spices are cooked and fragrant.

3. Cook Shredded Chicken:

   - Add the shredded chicken to the sautéed spices.

   - Add coconut milk, stir well.

   - Cook over low heat until the spices are absorbed and the coconut milk thickens.

   - Add salt and sugar to taste, adjust to taste.

4. Serve:

   - Remove the shredded chicken from the pan.

   - Serve the shredded chicken with warm rice or as a bread filling.

Tips:

- If you want a spicier taste, add more chilies to taste.

- For variation, you can add a little sweet soy sauce for a more savory and sweet taste.

Shredded chicken is ready to be served as a delicious and practical side dish. Good luck!

Tips for Bringing Supplies to College

Choose the right container: Use an airtight lunch container to keep food fresh.

Prepare at night: Prepare the ingredients for lunch at night so that you don't have to rush in the morning.

Use an ice pack: If the lunch contains perishable ingredients, use an ice pack to maintain the temperature.

Bring healthy snacks: Apart from main meals, also bring healthy snacks such as cut fruit, nuts or yogurt.

Bringing lunch to campus is a wise choice that has many benefits. By bringing your own supplies, you can:

Save Costs: Reduce daily expenses that are usually used to buy food outside.

Maintaining Health: Controlling nutritional intake and ensuring food is free from unwanted additives.

Increase Time Efficiency: No need to spend time looking for a place to eat in the middle of a busy schedule.

Maintaining Hygiene: Ensuring that food is prepared to high standards of cleanliness.

Various lunch ideas such as chicken and quinoa salad, vegetable fried rice, avocado chicken wrap, simple sushi rolls, and pasta salad can be practical, healthy, and delicious choices to accompany your college days. These foods are easy to prepare and pack, making it easier for you to stay on track with a healthy diet.

With the right preparation and creativity in preparing the menu, bringing lunch to campus can become a fun and beneficial habit. Enjoy trying the various lunch recipes above, I hope your studies will be more productive and full of positive energy!.

[ryeetsu]

everyone STOP!

i saw a cooking post circulating that I Did Not Like for, uh... ("the Chinese"?? "and other oriental races"???)

that, and some of the tips in there seemed a little misleading. so here, i, a certified "oriental" myself, with a lot of experience in the kitchen, have some tip corrections and additions:

you can put baking powder on, say, chicken wings, to make them crispier, but i've had better results with corn starch. also, be sure it's baking powder, not baking soda. this distinction applies even more importantly in baking.

furikake comes in many different flavors and is very cheap at asian supermarkets. my house has a plum flavored one and a perilla flavored one. you can certainly make your own, but it's not really worth it imo... and the classic egg/salmon/bonito furikake are almost always there and, like, 3 dollars.

the best fish you are probably going to get is going to be flash-frozen right on the boat they caught it on. in the most ideal conditions, it isn't kept frozen for too long, but this freezing will both kill parasites and keep the freshness of the fish. this is all just to say, don't judge the quality of the fish by the label "previously frozen"

it may technically be cheaper to buy ramen noodles from an asian supermarket in bulk, but for only a few dollars more, you can go to the instant noodles section in the same asian supermarket and find packages of ramen that come in 6 packs and all sorts of different flavors. try out something other than just top ramen for once! you will unlock a world of easy meals that, by just adding some veggies and an egg, are nutritious and delicious (sorry)

washing your rice is about removing excess starch, which improves the texture greatly. most rice that you buy at the store has been washed several times already, so while yes, you're removing a bit of leftover dirt and pesticides, you will have to wash the rice much longer than you would other produce (that you should also wash). do not scrub the rice when you wash it, or it will destroy the grains' integrity. a good way to wash rice is to fill your bowl of rice with water, gently swish it around with your hand, and pour out the water, at least 3 times. the first few times the water will turn cloudy with starch, and when you're done, the water should not be very cloudy at all. i personally wash rice more like 6-8 times.

salting your cooking water is not just "to taste." it does season your pasta/potatoes all the way through, which is super important, but it also makes your pasta less sticky, and helps your water stay the right temperature. adding salt to the water actually lowers the specific heat of the water, making it heat up faster. and your water should be like, 1% salt. most of that salt won't make it into the pasta so don't worry about it being too much

do not rinse your pans while they're hot; the shock of cold water on the hot metal will warp them. then they wobble. which sucks.

if you're adding an acid, like vinegar or lemon juice, if you don't want it to be the sharpest flavor in the dish, make sure you add it earlier, letting some of the most astringent parts cook off

[angelmush]

hiii im going to be living w my aunt over the summer and therefore buying my own groceries. I am going to be busy w summer classes and working on the weekends but I do rlly want to try cooking at least once or twice a week. I can make an egg and pasta but that’s about it. What are some of your fave recipes that aren’t super complicated that I could start with if you have any? (I am open to a minor challenge but cooking can overwhelm me so I like a challenge but not too much of one lol). I am also vegetarian (not vegan) if that matters! If you don’t get to this that’s okay !!! I hope u are well 🩷🩷🩷

now it's been a little while for me since i've had to use this model due to moving back home w my family for a time but when buying groceries for one person i found it helpful to follow this sort of structure about once a week! when i do this it feels a lot easier to 'wing it' in the kitchen and mix and match my meal components. and to preface, this is what i find to be helpful and everyone is different and finds different things to work for them!!

1-3 protein sources - i like to center my meals around this because i've found it helps me feel the most nourished and full, i always think of it as things that can be the 'star' of your dishes. i eat meat so i usually do salmon, chicken thighs, and alternate pork + beef. but for u that could b things like tofu, eggs, beans/lentils, mushrooms maybe, vegetarian 'meat' fakes lol, peanut butter if u like any peanutty noodle dishes

3-4 veggies - i love to snack on veggies so i usually get snap peas, cucumbers, + bell pepper just for snacking, and then something like brussel sprouts for roasting as a side dish w a dinner, these can also be frozen

2-3 types of fruit - i am a smoothie enjoyer bigtime so i get a combo of frozen and fresh, almost always mango, and then whatever is seasonal that i can see myself being excited to eat throughout the week

2-3 grains - pastas, premade pizza crusts, bread, rice, etc!! these rly round out ur meals!! and imo they make it simpler to make a meal on the fly. i am a huge fan of microwave rice LOL

2-3 multipurpose dips/spreads/sauces/condiments/pantry items - now here is ur golden ticket for being able to reliably make well rounded and varied meals!!! slowly building up your collection over time is the most cost effective way imo. it's helpful to stock up your pantry w things like baking supplies (flours, sugars, leaveners), spices, shelf stable canned goods (canned tomatoes, beans, vinegars, oils, soy sauces, fish sauce, cartons of things like oak milk), and 'fridge pantry' items (parmesan, herbs, lemons for juice and zest, miso, gochujang, ketchup, mayo, hot sauce, jam, pickles, etc). you can use these to season your food as you cook!

2-3 snacks/frozens - any microwave meals or chips or desserts you might want!!

using this structure makes it easier to look at what you have and be like, i have xyz and they would go together well.

EX. i have rice, tofu, and bok choy, now i can cook the rice and pan fry the tofu and bok choy with my pantry ingredients (soy sauce, miso, sesame oil, chili oil) and create a filling meal!

some of my favorites that could be made vegetarian -

ground pork seared on the bottom of a dutch oven in patties (you could sub tofu or use a fake meat replacement), broken up into smaller chunks, eaten with linguine, sliced snap peas or celery, + a garlicky peanut butter sriracha sauce

pizza w a store bought crust!! super easy, done in like 10 minutes! i like to make mine in a cast iron following this protocol

i really love to dress up ramen w sliced veggies and eggs

i like to make pasta dishes and then form a sauce w parmesan cheese, butter, pasta water, lots of lemon zest and juice and sometimes chicken stock, then adding in peas and fresh herbs at the end

idk if this was helpful at all, but i also have a recipe + recovery tag on my blog w more of these if that is helpful to you! im also on Instagram (@clementineoliveoil) and like to post what i cook there sometimes too!! i wish u all the most beautiful meals in your future!!

[kimjanese]

Simple Meals Anyone Can Cook

Simple Meals Anyone Can Cook https://kimjanese.org/simple-meals-anyone-can-cook/ Cooking at home can be a great way to eat healthy, save money, and spend quality time with loved ones. However, not everyone has the time, energy, or skills to cook elaborate meals. Fortunately, there are many simple and easy-to-follow recipes available that anyone can cook. Here are some ideas for simple meals that anyone can cook. One-Pan Roasted Chicken and Vegetables One of the most straightforward and satisfying meals you can make is a one-pan roasted chicken and vegetables. Simply place chicken pieces and vegetables of your choice (such as potatoes, carrots, and onions) on a baking sheet, season with salt and pepper, and roast in the oven until the chicken is cooked and the vegetables are cooked tender. Pasta with Tomato Sauce Pasta with tomato sauce is a classic and easy meal that anyone can cook. Simply cook your favorite pasta according to package instructions, and heat up a can of tomato sauce in a saucepan. Mix the pasta and sauce together, and serve with grated cheese on top. Grilled Cheese Sandwich A grilled cheese sandwich is a simple and delicious meal that everyone loves. Simply butter two slices of bread, place a piece of cheese between them, and grill in a pan until the bread is toasted and the cheese is melted. Stir-Fry Stir-fry is a quick and easy meal that can be customized to your taste. Simply heat up oil in a wok or pan, add your choice of vegetables and protein (such as chicken, shrimp, or tofu), and stir-fry until cooked. Season with soy sauce and other seasonings to taste, and serve over rice. Baked Salmon Baked salmon is a healthy and delicious meal that requires little effort. Simply season salmon fillets with salt, pepper, and your choice of herbs or spices, and bake in the oven until cooked through. Serve with steamed vegetables or a salad.  Tacos Tacos are a fun and easy meal that everyone can enjoy. Simply cook your choice of protein (such as ground beef, chicken, or beans), and serve with tortillas, shredded cheese, lettuce, tomato, and salsa. Cooking at home doesn’t have to be complicated or time-consuming. With these simple meal ideas, anyone can cook delicious and satisfying meals at home. Whether you’re cooking for one or feeding a family, try these recipes and discover how easy and fun cooking can be! The post Simple Meals Anyone Can Cook first appeared on Kim Janese | Hobbies.

[schizoozy1]

HEALTHY Creamy Salmon Pasta | Easy ONE-PAN 30 Minute Recipe

[foodiesga]

Quick and Delicious Weeknight Meal Recipes

One-Pot Pasta Primavera

Ingredients: Pasta, assorted vegetables (such as bell peppers, cherry tomatoes, zucchini, and broccoli), garlic, olive oil, vegetable broth, Parmesan cheese, salt, and pepper.

Instructions: Sauté garlic and vegetables in olive oil until tender. Add uncooked pasta and vegetable broth to the pot. Simmer until pasta is cooked and most of the liquid is absorbed. Stir in Parmesan cheese, salt, and pepper to taste. Serve hot.

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Ingredients: Chicken breasts, potatoes, carrots, green beans, lemon, garlic, olive oil, rosemary, thyme, salt, and pepper.

Instructions: Marinate chicken breasts with lemon juice, minced garlic, olive oil, and herbs. Arrange chicken and chopped vegetables on a sheet pan. Drizzle with olive oil, recipes for weeknight dinners sprinkle with salt and pepper, and roast until chicken is cooked through and vegetables are tender.

Stir-Fried Tofu with Mixed Vegetables

Ingredients: Firm tofu, mixed vegetables (such as bell peppers, snap peas, carrots, and mushrooms), soy sauce, garlic, ginger, sesame oil, cornstarch, and rice.

Instructions: Press tofu to remove excess water, then cut into cubes. Sauté tofu in sesame oil until golden brown. Add minced garlic and ginger, followed by mixed vegetables. Stir in soy sauce and a cornstarch slurry to thicken the sauce. Serve over cooked rice.

Quinoa Taco Bowls

Ingredients: Quinoa, ground beef or turkey (or substitute with black beans for a vegetarian option), taco seasoning, black beans, corn, avocado, salsa, shredded cheese, and cilantro.

Instructions: Cook quinoa according to package instructions. In a separate pan, brown ground meat with taco seasoning. Assemble bowls with cooked quinoa, taco meat (or black beans), corn, black beans, avocado, salsa, shredded cheese, and cilantro.

Salmon with Roasted Asparagus and Lemon-Dill Sauce

Ingredients: Salmon fillets, asparagus, lemon, dill, garlic, olive oil, salt, and pepper.

Instructions: Season salmon fillets with minced garlic, dill, lemon juice, olive oil, salt, and pepper. Roast in the oven until salmon is cooked through. Toss asparagus with olive oil, salt, and pepper, and roast alongside the salmon. Serve with a drizzle of lemon-dill sauce.

These weeknight meal recipes are not only easy to make but also packed with flavor and nutrients. Whether you're craving pasta, protein-packed dishes, or vibrant vegetables, there's something here for everyone. With minimal prep and cook time, you can enjoy delicious homemade meals any night of the week without the stress.

[enchantedechoes]

10 Low-Glycemic Recipes for Blood Sugar Bliss

Hey health-conscious foodies! Navigating delicious yet blood-sugar-friendly recipes can feel like a jungle gym, am I right? Fear not, fellow sugar sleuths! Dive into these 10 low-glycemic recipes that'll tantalize your taste buds without spiking your glucose levels. Remember, normal glucose levels for adults typically range from 70-130 mg/dL, so keeping these recipes in your arsenal helps maintain that sweet balance!

1. Rainbow Veggie Buddha Bowl: Pile your plate with colorful, low-glycemic veggies like roasted sweet potatoes, broccoli, and bell peppers. Top it with protein-packed quinoa and a drizzle of tahini sauce for a vibrant and satisfying lunch.

2. Spicy Black Bean Burgers: Who needs boring beef? These protein-rich black bean patties are bursting with flavor thanks to cumin, smoked paprika, and a hint of jalapeño. Grill 'em up and pile them on whole-wheat buns with your favorite low-sugar toppings.

3. Moroccan Chickpea Stew: Packed with fiber and protein, this hearty stew is simmered with aromatic spices like turmeric, ginger, and cinnamon. Serve it over cauliflower rice or enjoy it solo for a cozy, soul-warming meal.

4. Baked Zucchini Fritters: Ditch the greasy deep-fried version! These crispy fritters are made with grated zucchini, feta cheese, and fresh herbs. Bake them to golden perfection and dip them in a tangy yogurt sauce.

5. One-Pan Salmon with Roasted Asparagus: This quick and easy recipe is perfect for a busy weeknight. Salmon is rich in omega-3 fatty acids, while asparagus boasts fiber and vitamins. Dress it up with a squeeze of lemon and a sprinkle of your favorite herbs.

6. Creamy Avocado Pasta Sauce: Swap out high-carb pasta sauce for this healthy alternative! Blend ripe avocado with lemon juice, garlic, and spices for a silky-smooth sauce perfect for whole-wheat noodles or spiralized zucchini.

7. Berry Chia Pudding: Start your day with this antioxidant-rich breakfast. Combine chia seeds with almond milk, yogurt, and your favorite berries. Let it sit overnight for a delicious and nourishing pudding packed with fiber and healthy fats.

8. Lentil Soup with Lemon and Kale: This protein-packed soup is ultra-comforting and perfect for chilly days. Lentils are low-glycemic and a great source of fiber, while kale adds a boost of vitamins and minerals.

9. Turkey Meatloaf with Sweet Potato Mash: Give meatloaf a healthy makeover! Use lean ground turkey and top it with a dollop of creamy sweet potato mash made with a touch of maple syrup for sweetness.

10. Flourless Chocolate Chip Cookies: Craving a sweet treat? These cookies are made with almond flour and sweetened with natural ingredients like dates and maple syrup. They're a guilt-free way to satisfy your sweet tooth.

Remember, these are just a jumping-off point! Experiment with different ingredients and substitutions to personalize your dishes and keep your taste buds happy while keeping your blood sugar in check.

#lowglycemic #bloodsugarcontrol #healthyrecipes #delicious #wellness #foodie #adulthealth #wellbeing #normalglucoselevels

[crazyblondelife]

Salmon with Orzo & Spinach - A One Dish Dinner

I knew when I saw this recipe for Salmon with Orzo & Spinach that it would be very delicious and I was right! It was really easy to make and came together quickly…plus it really makes a beautiful presentation! I would give it five stars for ease and deliciousness…it’s definitely a keeper! Keep scrolling for a few tips to make this recipe come out perfectly every time!

When making this, I added about 3 tablespoons of melted butter before I added the orzo to the pan. The butter gives the whole dish a creamy richness that just melts in your mouth. I didn’t include that in the recipe because it’s really indulgent, but if you feel like indulging, go ahead and add it! Also, I used 6 ounce salmon fillets with the skin on. When I took the baked dish out of the oven, I pulled the skin right off the bottom of the fish and that made it so easy to serve and eat. No need to take the fish out of the baking dish because the skin pulls right off.

If you want your salmon to be more on the rare side, cook the orzo for about 10 minutes and then add the fish instead of adding it at the beginning.

I cooked the salmon and orzo in an oval baking dish, but you could certainly use a rectangular one!

This dish would be perfect for entertaining and also great for a weeknight dinner! It’s really one of the best salmon dishes I’ve ever made! I hope you love it!

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Y’all…I know your looking at my posts because I can see my analytics. I hope you find the shopping posts helpful and I hope you’re liking the recipes! My time is limited right now because of so many extra holiday things…like decorating, cooking for family, spending time with family, sharing holiday sales, etc., but soon I’ll have time to sit down and write some different kinds of posts! Please, if you like something (or not), let me know with a comment…just please be kind if you don’t like something! I really would love your feedback! What can I do to interact more? I appreciate each and every one who reads this blog and supports me!

[downtoearthmarkets]

Leaping lizards, frogs and rabbits, today is February 29th, which means it’s Leap Day 2024! Leap Days occur only once every four years when an extra day is added to the end of February, except in century years that aren’t exactly divisible by 400. This formula was adopted in 1582 to better synchronize the number of days in the Gregorian calendar with the Earth’s orbit of the sun for both religious and agricultural reasons. Aligning the calendar with the sun’s path proved crucial for farmers who need to follow a precise schedule for growing purposes. Leap days help ensure that they plant and harvest their crops at the right time during the right seasons. So, in recognition of this agriculturally significant, quadrennial event, here is a foursome of ideas to get you *leaping* out of your seat to the farmers market this weekend. 1) Four Step Italian Wedding Soup Traditionally speaking, it has been the norm for men to be the ones “popping the question” when proposing marriage. But legend has it that in 5th century Ireland Saint Brigid of Kildare asked Saint Patrick to grant an exception to this rule by allowing women to propose once every four years on Leap Day. If a man refused a woman’s proposal on February 29th, he was to compensate her with twelve pairs of gloves to hide her ringless finger.  Whether or not you’re considering getting down on bended knee anytime soon, making Italian Wedding Soup from scratch is a wonderfully warming way to romance your partner – or to pamper yourself with a simmering bowl of savory goodness:  Ingredients:

½ pound Roaming Acres ground bison meat

1 large egg from Yellow Bell Farm, lightly beaten 

2 tablespoons dry breadcrumbs 

1 tablespoon grated Parmesan cheese 

½ teaspoon dried basil 

½ teaspoon onion powder 

5 ¾ cups Yellow Bell Farm chicken broth 

2 cups thinly sliced escarole from 4E Green Farm 

1 cup uncooked orzo pasta or any small-sized pasta from La Trafila Pasta

⅓ cup finely chopped Sun Sprout Farm carrot

Steps:

Combine ground beef, egg, breadcrumbs, Parmesan cheese, basil, and onion powder in a bowl. 

Shape beef mixture into 3/4-inch balls and place on parchment-lined tray. 

Heat broth in large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil for about 10-minutes, stirring frequently until pasta is tender yet firm to the bite. 

Serve hot and enjoy!

2) Four Ingredient Salmon, Potato & Broccoli Sheet Pan Dinner  This four-ingredient sheet pan dinner is so quick and easy that it’ll make you *leap* for joy! Sheet pan dinners are not only super convenient to make, they’re also eco-friendly because they require just the oven to be lit and produce only one dirty pan to clean, saving both energy and water.

Ingredients

Broccoli from Jersey Farm Produce cut into small florets

Potatoes from Sun Sprout Farm cubed into 1- to 1½-inch pieces

Salmon fillets from American Pride Seafood

Seasoning: Garlic, olive oil, red pepper flakes, salt & pepper

Directions

Preheat oven to 450 degrees. Lightly grease a rimmed baking sheet with olive oil or nonstick cooking spray.

Place broccoli and potatoes on baking sheet and drizzle with two tablespoons Kontoulis/Arlotta olive oil. Sprinkle with finely chopped garlic, red pepper flakes, salt and pepper. Toss it all together then spread it out on baking sheet. Roast for 20 minutes. 

While vegetables are roasting, season salmon fillets. Remove tray from oven and nestle salmon in between vegetables. Roast for another 10 minutes or until vegetables are tender and salmon is cooked to your liking. 

Serve immediately.

3) Four Cheese Pizza Pizza ai quattro formaggi (aka four cheese pizza) originated in the Campania region of Italy where it was first made with a combination of mozzarella, gorgonzola, fontina and parmesan cheese melted together. Over time, different parts of the country developed their own versions of this iconic pizza using a variety of local cheeses. But you don’t have to *leap* over the pond to Italy to grab a slice, as Wave Hill Breads 4 Formaggio Pizza is parbaked and locally made with fresh and shredded mozzarella, parmesan, asiago and Romano cheese. Simply take one from the freezer, pop it in the oven at 450 degrees for 12-15 minutes and enjoy!  4) Four Syllable Veggies  Here’s your Leap Day Word of the Day – Quadrisyllabic. Quadrisyllabic means any word with four syllables which, of course, happens to include four currently in-season vegetables. These locally grown veggies are easy to spot at our farmstalls and work wonderfully in the recipes listed below:     Cauliflower -- Cauliflower, Potato and Leek Soup Celeriac -- Creamy Celeriac Mash Romanesco -- Parmesan Roasted Romanesco Rutabaga -- Oven-Baked Rutabaga Fries We hope you enjoy these four-tifying Leap Day foodie ideas. While we await another four years for the next Leap Day to transpire, we wish you a four-tuitous weekend full of four-tunate finds at the farmers market.