#js had rice and meat

[hoonvrs]

look what i had for lunch today

ITS RICE AND CHICKEN

THAT LOOKS SO GOOD STOPP

[wh1spyz]

2:18 AM CHOI TAEYANG ✧

wc: 429

a/n: a little bit awkward smau chap tmrw guys i promise i js realized i have hw to do and im kinda running out of ideas..

you came back to the house late at night, slipping off your wet shoes and putting your keys on the table. you then took off your coat, and god you were drenched.

“damn fucking rain..”

you drop your umbrella into the container next to theo’s, and drag yourself to the kitchen to make something to eat to satisfy your burning desire for food, since your stomach has been growling like crazy ever since you got on your taxi back to your apartment. work was hectic these days, and you eventually needed to go on a business trip to get some new clients (despite your pleading boyfriend, who wanted you to stay home desperately). you flip on the switch and the light flickers on as you open the fridge and grab a drink, along with the chicken and fried rice in the fridge that had a note on it saying that it was for you. theo knew you were coming back today, but you told him that you were most likely going to come back much later than dinner time, so he had just saved the food he ordered for you to supposedly eat. you sighed and smiled to yourself, opening the meal container to be met with the delicious smell of the meat and steamy rice (surprisingly, it was still warm). you wash your hands and dig into the meal at the kitchen counter, typing up some emails on your phone.

2:18 AM, the time read.

you were definitely getting exhausted, so after you finished your meal, you washed up and went to bed. to your shock, you saw theo scrolling through his phone, eyes barely open, presumably waiting for you. your eyes met and his eyes widened, giving you a soft, tired smile.

“princess.. what took you so long huh?”

you crawled into bed with him, wearing some black shorts and an old shirt of his, hugging him tight as you buried your face into his chest. you mutter a small “i miss you sunshine”, and place a small kiss on his jawline. he wraps his arms around your waist tight, pulling you in closer, if even possible at that point, and gave you a kiss on your forehead.

“i missed you too, doll. how about we go to sleep now, mm?”

you hum in agreement, and eventually fell asleep, but not before hearing theo’s sweet whisper of an “i love you”, along with another small kiss on your forehead. small moments like those are just a small reminder of why you love your boyfriend so much.

[mistific]

⋆˚✿˖° メリークリスマス // Merry Christmas ! ᶻ 𝗓 𐰁

╰┈➤ The Hashiras surprising oyakata-sama and his family for Christmas!

No specific pairings, Hashira!Gn!Reader

Canon AU w/ a tint of modern AU if you squint :3, Fluff

A/n : A Christmas special !! 'm getting to requests yall HWAHAH js spending time w the fam atm, hope yall enjoy this one! I'll make a New Years version <3 This is also NOT proofread chat ( i rarely proofread my stuff )

✮ ⋆ ˚｡ Begin !⋆｡°✩

PLANNING !

As usual, it was Tengen who planned this whole thing. Confidently proposing that he has a "Flamboyant" idea for the oyakata-sama and his family.

Ultimately the Hashiras ( including you ) found it weird knowing Tengen, he'll probably start a whole festival if he could. But knowing it was for the Ubuyashiki family, they reluctantly agreed to it.

"Alright! Himejima is in charge with the wreaths together with the artificial holly leaves, Iguro with the stockings- make sure that's 10!" Tengen exclaims, pointing an accusing finger at the Serpent pillar in which he scoffs. "You're heard." He coldly replies.

"I'll handle with the tree! Rengoku will help me with that, so he's off the list. Shinobu! No- you handle the Christmas lights. Mitsuri! You handle the ornaments!" Tengeng practically ordered the Hashiras around. Misturi flashed him an excited grin and thumbs up while Shinobu nods her head.

"Er.. You four!" Tengen exclaims, pointing at the other Hashiras who hasn't been mentioned; Shinazugawa, Tomioka, Tokito, and yn. "You four uh.. decorate!" He reluctantly exclaims, clearly conflicted if it was really okay to let Tomioka and Shinazugawa in the same room.

"The hell?" Shinazugawa spat out with his usual stern voice, clearly irritated at the fact he had to cooperate with Tomioka, no other. But the rest had nothing to say.

"Then let's decorate the Christmas tree." yn suggested, looking up at Tomioka and Tengen internally praised the lord for yn's initiative to separate the two. "I have no objections." Tomioka says with a nod, leaving Tokito and Shinazugawa with the Christmas lights and wreaths, along with the stockings.

DECORATING !

Surprisingly, the decorating went smoothly despite Shinazugawa's occasional bitter grumble, saying that he's "doing too much" and that he could be "training" instead.

Since Tomioka and yn finished early, they got to help Tokito and Shinazugawa with the Christmas lights, taping them against the shoji of the Hashira meeting room, and taping the stockings on the walls as well.

The rest of the Hashiras who weren't assigned to decorate, they all made Christmas themed food in Rengoku's house, some decorated bento boxes with small Christmas decorative toothpicks on the meat and fruit, the rice were all decorated like snowman with their faces as seaweed.

The cookies were also decorated in different ornaments, Mitsuri, Iguro, and Shinobu made some gingerbread as well, making them as Oyakata-sama's children.

Once the decorating was complete, everyone helped each other with placing the food on a table, carefully aligning and organizing them to seem presentable, wrapping some of the utensils with a red ribbon, and placing random bells around.

And the decorations were now complete. Operation bringing Oyakata-sama and his family to the Meeting room now commences!

OPERATION !

Truth be told, it was actually quite easy to convince the Oyakata-sama to go to the meeting room. He trusts and loves his beloved children, and it's rare for them to request his presence. Why should he refuse? Especially when the whole entire Ubuyashiki family is required.

When the Ubuyashiki family arrived, they were filled with smiles, the children looking around with lit up eyes as they explore the place, pointing at anything they find cool or eye catching.

A bonus part, Tengen did a "secret Santa" of sorts, where the Hashiras pulled different names and gifted the one they pulled. Honestly, during the gift giving, it was very chaotic.

They were all expensive though, that you can guarantee. Although it was very thoughtful, some contained letters, some contained with hugs! ( Mitsuri hugged everyone, ESPECIALLY Iguro, Shinobu, and yn. )

Once gift giving ended, everyone started eating. "Woah this is good." yn mused out loud with an approving nod, and Rongoku loudly laughs, causing yn to almost spit out their food out of shock. "I cooked that! Hopefully the presentation is quite lovely to the eyes as well!" Rongoku exclaims in a jolly good tone, literally.

"Well I must say, the decoration is pleasing to the eyes, minimalistic yet eye-catching." Shinobu compliments with a soft smile and approving nod, a handful of others nodding.

Truth be told, this was probably everyone's first happy Christmas, the Ubuyashiki children participated in the many games the Hashiras made, giving them candy as prizes, and even small accessories for the females.

It is safe to say the Oyakata-sama and Lady Amane is happy and will cherish this moment in their hearts.

✮ ⋆ ˚｡ Finish !⋆｡°✩ made by MISTIFIC please do not repost anywhere else!

╰┈➤ MASTERLIST HERE

[lundsandbyerlys]

Broccoli Cheddar Chicken Skillet

This simple one-pan recipe from Twin Cities food blogger greens & chocolate is perfect for busy weeknights and reheats well for delicious leftovers the next day.

Now that the school year is back in full swing, I’ve been feeling a pull to be more deliberate and organized with my meal planning. During the summer, a lot of times we just do dinner on the fly. It’s easy to grab some meat and veggies, throw it on the grill and call it dinner. It’s also fun to pack a dinner of PB&Js and chips, go to a park and have a picnic, or hit up a patio for happy hour. But now, with cooler weather and earlier sunsets, it’s the season that we choose to get cozy and stay home. Does anyone else love hygge season?

To go along with the cozy theme, I’ve been loving Instant Pot and one-skillet recipes lately. I love the Instant Pot because, well, what’s not to love? Dinner usually takes less than 30 minutes and minimal dishes get dirty. I love one-skillet recipes because you only get one dish dirty. I guess I just really love not doing dishes.

If your family is anything like ours, this Broccoli Cheddar Chicken Skillet is one of those recipes you will go back to again and again. We love it for so many reasons.

For one, it’s so easy. You sauté, add the rice and liquid and let it simmer. Add the cheese and dinner is served. Did I mention it’s all in one skillet? One dish to clean!

Second, my kids go crazy for it. Lars, my little vegetarian-except-for-bacon, picks out the chicken but he loves the cheesy rice and always begs me for more broccoli. Hey, I’ll take it. Soren, my little tank, gobbles it all up. He makes a huge mess – but then again, when doesn’t he? I’m seriously considering investing in one of those little robot moppers for my kitchen floor, and this dish might be the reason why.

Lastly, it’s made with all real ingredients. You won’t find any cream of chicken soup cans in this recipe. The rice is creamy from a combination of milk and cheese, and is it ever creamy! You can use any kind of cheddar cheese in this recipe – or really any kind of cheese you’re into. I used mild cheddar so it wasn’t too sharp for the boys, but I think sharp cheddar, white cheddar or even cheddar jack would be delicious.

Do we need any more reasons to make this Broccoli Cheddar Chicken Skillet? What about the fact that leftovers are stellar? We had this for lunch (and dinner) the next day and it was just as good as it was the night before. Pro tip: Add a splash of milk before you microwave it, and it will make it a little creamier, as the rice has likely soaked up a lot of the liquid in the refrigerator.

Broccoli Cheddar Chicken Skillet

4-6 servings Preparation time: 20 minutes Cook time: 25 minutes

Ingredients 2 tablespoons olive oil 2 shallots, diced 2 cloves garlic, minced 1 pound chicken breast, cut into bite-sized pieces 1 cup long grain white rice 1 ½ cups chicken broth 1 ½ cups whole milk ½ teaspoon salt ¼ teaspoon pepper 2 broccoli crowns, cut into small florets (about 2 cups) 1 ½ cups shredded cheddar cheese

Directions

In a large skillet, heat the olive oil over medium-high heat.

Add the shallot and cook until it starts to soften, about 3 minutes.

Add the garlic and cook another minute.

Add the chicken breast pieces and cook until browned, about 5-7 minutes. It does not need to be cooked through.

Add the rice, chicken broth and milk; stir well to combine. Season with salt and pepper.

Bring to a simmer, reduce heat and cover with a lid. Let simmer for 10 minutes, stirring every couple of minutes.

Remove the lid, add the broccoli to the mixture, cover and cook another 5 minutes, or until liquid is absorbed and broccoli is softened.

Stir in 1 cup of cheddar cheese, then sprinkle the remaining ½ cup on top. Cover and let the cheese melt for 1-2 more minutes. Serve and enjoy! 

[vide0-nasties]

All the Js for Euffie, WW, and Ylfa

Joy

1. what makes them happy?

Eustacia: Painting and filing her nails, pink gala apples, wind just as it starts to rain in the near-distance, the color black, the color teal, waves chopping off the gray ocean, beaches white as bone, the sunlight hitting asra’s shoulders, rice pudding, big dogs, the glint of gold jewelry in firelight, catching sight of her big teeth in the mirror, singing the old-heart-of-the-people hymns with a hundred other voices, little pewter bells, jumping through fire, water against her skin, asra, and asra, and asra, and asra, ad nauseum. 

Ylfa: Jokeri her pet Schipperke dog and constant companion, the pull of a bowstring, flying on her bat so high the landscape looks like a map, her hair when the curl is good and tight, red velvet clothing, the smell of the ink that colors her orders’ fingers, her mother, her mother’s smile, her mother’s voice, comparing hand sizes, taqtu’s get-in-trouble grin and broad chest, halle’s moonstone chip eyes and the spaces between his fingers, snow, the midwinter thaw, spring, dancing festivals, congregation with the gods, a good hard fuck in a warm bed on a cold night.

Wildwood: leather and soap oil smell, cordite, a fresh box of brass shells in the summer sun, the back of arthur’s neck and the chip in his tooth, well-maintained horse hooves, her horse abaddon and the wonderful curve of her ears, trumpet music, playing the violin and autoharp, flatfoot dancing, pretty chains for pocketwatches, silk neck ties, red embroidery thread, kissing and holding hands, shakespeare, dumas, speaking french, lanterns at night, rifles finished in rosewood, pistols with pearl grips.

2. who makes them happy?

Eustacia: her answers are cyclical and they all focus in on the same things in her little, little world. Her hyena familiar, Gaire, makes her happy. Asra, always-always Asra, makes her happy.

Ylfa: Her mother, Xandria, and her fast speech and flittering thoughts and endless curiosity. Mukondi, and her kindness and humor and goodwill and concern. Taqtu, and his loudness and boldness and strength and grounding. Halle, and his quiet nature and knowledge of the wild world and nervousness and sad eyes.

Wildwood: Her fledgling group of lost boys (and girls). Any kindly soul she finds herself envying. Her horses–Abaddon, saved from a river and bottle-fed from the time she was a baby, soft in the mouth and always listening–Orobas, a beast built for flight, that fought for fun, he who ate meat and enjoyed it. They who are lost to her, lingering warm and eternally young in her memories–her brother Remus, her mother Alouette, Annabelle, and Dee (when the times were good and sweet to them as they allowed). Hosea, who is neat and trim and wily and a goddamn demon when the mood strikes. Dutch, who is the mirror she fights to cover at every turn. Arthur, her Arthur, who came to her with quiet and empty hands, again and again and again through the years,  a twenty-year slow-turn bedded deep down in the soul.

3. are there any songs that bring them joy?

Eustacia: Krigsgaldr  - (trans.) Coexistence, Conflict, combat / Devastation, regeneration, transformation / That is the best I can do for you

Ylfa: Odal - (trans.) It will not leave / Heavy it weighs / Remember, do not take more than you can carry

Wildwood: I’ll Twine Mid the Ringlets - Oh, I’ll dance, I will sing and my laugh shall be gay / I will charm ev'ry heart, in his crown I will sway

4. are they happy often?

Eustacia: No, but she had found her happiness, and she will find it again and leave clawmarks in it for the wretched tightness of her grip. And when the source of it's come and gone, she'll be able to stare down the far horizon of forever-and-ever and remember the devouring importance of it.

Ylfa: She can be. Between the hellish forgetfulness of her experiences and the evaporating threat of an unfulfilling life, she can be explosively, indescribably happy.

Wildwood: There isn't much cause for happiness in the lives of her and hers. Tragedy, however, they are rich in. But she is at peace in the uncertainty. She's content, at times. But after everything goes straight to hell and there is nothing left for the world to know she was ever alive, she will be the happiest she's ever, ever been.

5. what brings them the most joy in the world?

Eustacia: Finally having her undeniable, unrepenetant freedom and being Asra’s wife. She’s no longer under anyone’s control but her absolute own and she gets to share her life with someone wonderful and weird and fantastical that loves her as much as she loves him. Someone that would go to hell and back for her, someone she’d gladly serve her entire eternal life while never ever being obligated to do so.

Ylfa: Belonging and being beloved and being necessary. Being someone’s first thought when something she might like comes up. Being a person someone else can come to for help. Being missed when she is gone, being lauded when she arrives. Being part of a family. Being a heart, and bringing others together.

Wildwood: Reconciling and being at peace with her nature and history, helping and nurturing people to grow, become what they have the potential to someday be, give them the room to be greater than what they came from.

[marketingadvisorvietnam]

A Saigon pho stall where justice is served

Marketing Advisor đã viết bài trên http://www.ticvietnam.vn/a-saigon-pho-stall-where-justice-is-served/

A Saigon pho stall where justice is served

First timers at “Pho Bo Ong Nam” (Mr. Nam’s Beef Pho) are sometimes curious about a small red scale on the kitchen table.

Their curiosity is replaced by surprise when they place an order.

Nam, the restaurant owner, uses tongs to place beef slices or meatballs on the scale.

This way, everyone gets equal servings, he explained.

Pho is Vietnamese rice noodles served with beef or chicken slices, in broth made from simmered bone stock and herbs

Located on Tran Quoc Thao Street in District 3, the restaurant has been running for nearly 10 years, and has a loyal following, both for the owner’s sense of fairness and the quality of the dish.

“We only use veal from Cu Chi,” stated Nam.

“I’m now old so my vision is quite poor. When the restaurant gets crowded, I would estimate the meat by instinct, and some servings would end up bigger than others. From then on I began using this scale to weigh the meat,” said Nam.

Nam, who is more than 60 years old, buys the ingredients, washes the vegetables and slices the beef. The ingredients are neatly arranged on the kitchen table for customers to choose. Several types of beef pho are served here: half-cooked beef, flank beef, brisket and so on.

“I am always fair. Even for regular customers, I give them the same amount of meat,” Nam  said, laughing as he turned to pour the broth into several bowls. The appetizing aroma permeates the old house where the eatery is located. 

The scale used to weigh the meat. 

The clear, savory broth has been praised by many customers who said it is cooked exactly in the northern style. Meanwhile, poached bean sprouts and other greens are served together with the pho, reflecting the southern style.

Wiping sweat from his face, college student Tien Hung said he loves the pho here. “The owner is a really good cook. The beef is soft and aromatic. I started eating here two years ago and have become addicted.”

A bowl of pho in Nam’s restaurant. 

Noodle soup romance

For District 7 resident Mi, 28, resident this place is extra special.

This is where she first met her husband. “That noon, the restaurant was so crowded that we had to share a table. Since our workplaces were near, we met again several times. Even when the place was not crowded, we began to sit together. Long after, he confessed his love for me, and our love grew and we got married.”

The narrow entrance can only accommodate one dining table, but the restaurant space expands on the inside. There is no window inside so this eatery can get a bit stuffy. There is no name-board, just an old canvas sheet on which “Pho Bo Ong Nam” has been printed in large sized letters.

However, the restaurant’s popularity needs no further advertisement than the taste of its food and the owner’s obvious sense of fairness.

A Saigon pho stall where justice is served

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[frenchraisins]

Chorizo and tomato pasta is smoky, meaty, tangy, and delicious. It’s the perfect meal if you are craving for taste that is different from regular meat-based sauces or even sausages.  How To Make Chorizo and Tomato Pasta IN THIS ARTICLE Chorizo is a type of fermented pork sausage characterized by deep crimson color and strong smoky flavor. Here in the Philippines, chorizo was brought by the Spaniards and is most often used in local paella, arroz valenciana, sauce-based meat dishes, fried rice, and even in some types of soups.  However, it’s also good in pasta sauce, as I had discovered recently.  Chorizo and Tomato Pasta  My version of Chorizo and Tomato Pasta is both meaty and tangy, and made with simple and readily-available ingredients. It’s not complicated to do at all and is ideal for home cooks like me. Think of it as tapa made into pasta. What is good about this recipe is that it is very flexible. You can adjust the quantity of each component based on your liking.  Penne pastaTo make Chorizo and Tomato, you would need 500 grams of penne pasta, six to eight pieces of chorizo (any brand at the grocery store will do), 200 grams of bacon, about three tablespoons of olive oil, two cloves of garlic (I personally use four because I want it garlicky), five large ripe tomatoes (or one can of sliced tomatoes), 250 grams of tomato paste, around 200 grams of tomato sauce (this is optional, just prepare it in case you want your sauce to be tangier), grated cheese, and salt and pepper for seasoning.  Olive oil, tomatoes, garlic, and chorizoStart by cooking your pasta halfway. Remove from the water and set aside about two cups of pasta water.  Mince the garlic and bacon, and slice the chorizo and tomatoes. Toast the bacon in one tablespoon of olive oil, and set aside. Fry the chorizo halfway and set aside. Add more olive oil to the pan and cook the garlic, add the chorizo and half of the bacon.  Frying the garlic and chorizoAdd the tomato paste, a dollop of tomato sauce, then add a cup of pasta water, and the tomatoes. Simmer for three minutes until sauce has thickened and season with salt and pepper. Add the pasta and the remaining bacon. Adjust the seasoning to your liking. Add the grated cheese and mix well. Serve hot with a siding of salad.  Adjust it to your liking  As I have said earlier, the beauty of this Chorizo and Tomato Pasta recipe, or any other pasta dish for that matter, is that it is flexible. You can adjust the taste and ingredients to your liking.  Chorizo and tomato pasta sauceWe have tried this with butter for a richer sauce base. We have also tried adding sliced bell peppers, some cauliflower, and even a handful of spinach for some dose of vegetables and added nutrients. In the end, you can make this as simple or as grand as you want.  Print this recipe  #recipe-schema { border: 1px dashed #696969; padding: 25px; background: #DCDCDC; font-size: 15px; margin-bottom: 10px; } .recipe-schema-image { float: right; clear: right; margin-left: 10px; padding: 5px; background: #eee; border: 1px solid #ddd; } .recipe-schema-name { font-size: 18px; } .schema-primary-meta-data { margin-top: -25px; border-bottom: 1px solid #D0E3DF; padding-bottom: 20px; } .recipe-schema-ingredients, .recipe-schema-instructions { font-weight: bold; } .recipe-schema-description { font-style: italic; } @media screen and (max-width: 550px){ .recipe-schema-image { float: none; clear: both; margin-bottom: 30px; margin-left: 0; } } Chorizo and Tomato Pasta var pfHeaderImgUrl = '';var pfHeaderTagline = '';var pfdisableClickToDel = 0;var pfHideImages = 0;var pfImageDisplayStyle = 'right';var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = '';var pfBtVersion='2';(function(){var js,pf;pf=document.createElement('script');pf.type='text/javascript';pf.src='//cdn.printfriendly.com/printfriendly.js';document.getElementsByTagName('head')[0].appendChild(pf)})(); Author: Ivan Jose Preparation Time: 20 minutes Cooking time: 30 minutes Servings: 2-3 Calories per serving: 385 Easy and delicious Chorizo and Tomato Pasta. Ingredients: 500 grams penne pasta 6 to 8 pieces of chorizo, sliced 200 grams bacon, minced 3 tablespoons olive oil 2 cloves of garlic, minced 5 large ripe tomatoes, sliced or a can of sliced tomatoes 250 grams of tomato paste 200 grams of tomato sauce (optional) grated cheese salt and pepper Instructions: Cook the pasta halfway, set this aside and two cups of pasta water. Toast the bacon and set aside. Fry the chorizo halfway and set aside. Cook the garlic in the same pan and oil where you cooked the bacon and the chorizo. Add the cooked chorizo and half of the toasted bacon when the garlic starts to brown. Add the tomato paste, a dollop of tomato sauce, pasta water, and the tomatoes. Simmer for three minutes until sauce has thickened a little. Add salt and pepper. Add the pasta to the sauce and the remaining bacon. Season to your liking. Add grated cheese and mix until it has melted. Serve with a side of salad. Yum Epilogue  Chorizo and Tomato Pasta is delicious and easy-to-make. This pasta dish does not require any advanced kitchen skills to cook, so anyone can confidently whip this up at the comfort of their home. Chorizo and tomato pastaIt is a satisfying meal if you are craving for something different, a bolder taste as compared to regular sausage pasta. Also read: How to make cauliflower chops mbtTOC();

http://www.ivankhristravels.com/2020/09/chorizo-tomato-pasta.html

[brajeshupadhyay]

Family regroups after vandalism hits Santa Monica restaurant

The activity inside the Santa Monica location of Sunnin felt urgent on late Monday morning. Community volunteers, in their protective masks, had spread out through the restaurant’s dining room: They picked up shards of broken planters and swept spilled soil, righted turned-over furniture and stacked it against the wall, scrubbed sky-blue paint from toppled cans off the concrete floor. Several of them worked to nail plywood over the shattered window where pillagers had entered the day before.

In Sunnin’s kitchen, Nicole Chammaa packed food furiously with her family and employees, carefully stacking rolled grape leaves in containers and tumbling sliced tomatoes and shredded lettuce into huge plastic bins. Two upright shawarma rotisseries sat still and empty.

Chammaa came out from behind the kitchen line to take in the scene. “This was my life, my baby,” she said, shaking her head.

Sunnin was among the businesses vandalized in Santa Monica on Sunday, after largely peaceful protests turned chaotic with break-ins and destruction. Chammaa’s restaurant stands 2½ blocks from Sake House, a sushi bar on the corner of 4th Street and Santa Monica Boulevard that was set on fire. On Monday business owners of all kinds were securing boards to their storefronts, hurrying to meet a 1 p.m. curfew in anticipation of another round of protests. (On Monday night demonstrations mostly ended up migrating to Hollywood; ransacking occurred in Van Nuys.)

Nicole Chammaa, owner of Sunnin Lebanese Cuisine, shows where the front window of her Santa Monica restaurant was broken on May 31. A laptop, four iPads, two cash registers filled with money and a bicycle were stolen.

(Genaro Molina / Los Angeles Times)

Like many restaurateurs, Chammaa and her family — she is one of five siblings who, with their mother Fayeza, own the original location of Sunnin in Westwood — say they stand in solidarity with protests over the killing of George Floyd by a Minneapolis police officer, acknowledging the systemic racism that endangers black lives.

“I’m not a white American,” said Nicole’s brother, George Chammaa. “I don’t have blond hair and blue eyes — but I’m not black, I can’t know what it’s like to be targeted like that.”

Still, the violence that wrecked the Santa Monica restaurant this week stirred memories of their childhood in Lebanon. “I grew up during the civil war,” Nicole said. The conflict lasted from 1975 to 1990. “I came here when the war ended. Now I’m witnessing a different kind of war.”

Her father was employed by the Port of Lebanon when the fighting began; when he lost his job her mother mastered cooking large stews — dishes like fassuliah bil lahme (lima beans with meat) or loubieh bil zeit (green beans in olive oil with tomatoes) — that could feed her family for several days.

After moving to the United States, Fayeza channeled her expertise to open the Westwood Sunnin in 1996. It’s become a Los Angeles institution for falafel, hummus and shawarma, and also specials like koussa (summer squash stuffed with ground beef and rice and simmered in tomato sauce) and kibbeh maklieh (crisp beef and bulgur croquettes in yogurt sauce).

Nicole spun off the Santa Monica location 4 1/2 years ago, in part to create a second restaurant as another income stream for younger generations of her family. Lunch was her big business. Dinner could lag, so she was in the process of renovating the interior, to make it bolder in color and richer in textures — an inviting environment similar to the Westwood location.

“Then this happened,” she said.

“This” began with the COVID-19 shutdown in mid-March. Nicole had closed the Santa Monica location for the first couple months and had only begun serving takeout, setting up a table in front of the door to place orders for contactless pickup. Even with permission to reopen last week, she wasn’t yet feeling ready to have customers in the dining room.

The Westwood location has offered takeout since the shutdown’s inception. Business had dropped 65% at the beginning, George said, but has grown busier, particularly on the weekends; he estimated the restaurant was currently bringing in 45% less revenue than usual. On Monday afternoon he studied table diagrams, part of the protocol materials for reopening that he’d received from the County of Los Angeles Department of Public Health. “I’ll be able to fill the restaurant to 60% capacity if I’m lucky,” George said.

The night before, he’d boarded up the windows in Westwood out of an abundance of precaution. There were no protests planned in the area — no other businesses nearby had covered their windows — but life had taught the Chammaa family to anticipate calamity. “The Westwood restaurant employs a lot of people; the payroll feeds a lot of mouths.” Nicole said.

Nicole Chammaa kisses her niece Leila Chammaa, who helped her clean her vandalized restaurant in Santa Monica.

(Genaro Molina / Los Angeles Times)

It was 1 p.m. now on Monday. A police car rolled by the Santa Monica restaurant; a voice announced the curfew over a tinny speaker and urged people off the street. All the food from the kitchen had been relocated to Westwood. Fouad Georges, a Lebanese designer who’d been working on the interior renovation, helped carry out a Turkish chandelier that had been spared.

Nicole didn’t know what was next. Her rent, she said, was more than $26,000 a month. She was attempting renegotiations with her landlord.

“I struggled here. I did good,” she said. “Maybe this is a sign for me. Maybe I need to let it go.”

Georges stood by her side. “We will make it more beautiful than ever next time,” he said.

Nicole kept her eyes on the floor. She didn’t respond.

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I had to do my grocery shopping this past weekend and our internet was DOWN! This meant that I needed to physically go into the store and push the buggy down the aisles… pure TORTURE, right? Well, maybe it doesn’t seem that bad but I have been spoiled by the Walmart Grocery Pickup.

I did survive and I posted a picture of my overflowing buggy on my Instagram that evening and had a contest for the person who could most closely guess how much I spent. The winner will be receiving a Walmart eGift card for $10.00!

Before we go any further I will let you know that this post does contain affiliate links to products and/or services that we use. If you happen to click through a link and make a purchase we may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission. This means that we can keep bringing you great recipes, ideas, and tips for FREE! Click HERE for a full disclaimer.

I did spend quite a bit more than usual as I had some freezer cooking on the schedule. My grand total ended up being $330.46! I did have to grab a couple more things on Sunday morning when I went out to grab the pizza for Ms. Bellas’s birthday party. There was no freezer cooking happening on Sunday as we spent the day celebrating with family.

Thank you, Aunt J, for the red velvet cake and the pizza! It was delicious!

Here was the plan for Monday:

My notes are a little crazy I know!

I still have a couple of meals in the fridge from the Holiday Meal Planning Made Easy With The Deck The Freezer Party! but I really wanted to get some more ready because I know things gave a tendency to get REALLY BUSY around the holidays. I think they may get even busier with our new house coming SOON and I don’t want to be stuck in the kitchen when I can be playing around with decorating our new home.

We are still adjusting to the time change around here so the past week or so has been even CRAZIER than normal. I’ve really had to work on some of the parenting techniques that I’ve been learning from Positive Parenting Solutions which have been a lifesaver during some of our roughest parenting days.

Loaded Breakfast Biscuits

The little boys wanted to help with the breakfast meals I was working on. They washed their hands and got ready to work:

It is always important to check the oven before turning it on to preheat!

I had completely forgotten that we had a stack of pizzas in there from the day before!

The first recipe we made was the loaded breakfast biscuits from over at Jamerrill’s Large Family Table. I had purchased some of her freezer bundles a while back and have tried quite a few of her recipes. Many of the recipes I have cut in half as I wanted to give them a test run first.

While I prepped the ingredients the boys worked on smushing the biscuits into the muffin pans.

I improvised and made a little bit of space on the top of some of the totes we had in the kitchen.

The assembly went rather quickly and I did some laundry as they baked. They looked amazing when they came out of the oven! Just make sure to press down the ingredients well with a spoon to get them filled.

We ended up with about 30 biscuits and some leftover sausage gravy which will be enough for five meals, six if you count the gravy. We will probably have some fruit, yogurt, or applesauce with these.

Baked Oatmeal Muffins

Next on our list was to make a BIG batch of Baked Oatmeal Applesauce Muffins.

I’m not really sure how the cheese got in the picture but we didn’t use it for the muffins. Our Kitchen Aid mixer came in really handy while making all of these meals but it could have been just a little bit BIGGER as I had to keep the guard on to prevent messes.

These smelled AMAZING while they were baking and we ended up having 42 of these yummy muffins which will be enough for about 7 breakfasts or snacks. We will probably have some fruit and/or yogurt with the muffins.

While they baked I was able to get another load of laundry swapped and hung out to dry.

Freezer PB & Js

These are very simple to make and very nice to have in the freezer for busy days. The key to not having soggy sandwiches is to make sure you spread the peanut butter thinly on both slices of bread.

You can microwave the peanut butter for a few seconds to make it easier to spread. We’ve also found that the jams spread easier than jellies.

We ended up with about 40 PB&Js and a couple of PB only sandwiches as I have one who doesn’t like PB& J. This will make at least 4 lunches which will be great for busy days or for outings. The kids usually have some fruit with their sandwiches at lunchtime.

I keep a bag in the freezer for the bread heels and leftovers so I can use them for croutons and/or crumbs.

Ham & Cheese Potato Bake

I got this recipe from one of the packs I bought from Jamerrill’s Large Family Table Sale as well but it tasted very similar to my Cheese Potatoes only with the addition of the cubed ham.

I added the leftover hashbrowns from the loaded breakfast biscuits to this as well. I probably could have used a little more ham and maybe a little less cheese. We made 3 of these pans but ate one for dinner that night. IT WAS DELICIOUS!

We will most likely eat this with some kind of veggie side dish.

  While making all of these meals I was also running back and forth doing up my laundry as Monday is Mommy’s Laundry Day. I also had to keep chasing down my camera as Mr. Jacob was practicing his photography skills:

Yeah, he still needs a little practice but he kept getting better as the day went on.

Freezer Meatloaf

I needed to get some ground beef and chicken cooking so I worked on the meatloaf while this was going. I threw in a package of finely chopped mushrooms with the ground beef while it was cooking… Shhhh! Don’t tell the kids!

I made up a batch of Manly Meatloaf and divided it into 2 loaves to put in the freezer. I used some mix veggies and chopped mushrooms in it this time. These will make 2 meals plus leftover that we can eat for another meal.

We will eat these with a side of Super Yummy Caulitaters and some kind of veggie side dish.

Chicken Broccoli Alfredo

This is another one of Jamerrill’s recipes. It was super easy to make and looks so good!

I shredded the cooked chicken with the Kitchen Aid mixer. I then combined the rest of the ingredients together in the foil pans and may or may not have gone a little crazy with the cheese. We ended up with 2 pans of this which will be at least two meals with leftovers. These will probably be served with some green beans, a Salad and/or Quick & Easy Garlic Bread or Garlic Cheesy Bread.

Mr. Jacob had to check out all the yummy dishes:

Beef Stroganoff

This recipe was fairly easy to make. I threw the brown rice in the pressure cooker with the broth from the chicken that I had cooked earlier which made it really tasty.

I’m not sure what happened to the photo of this meal but we had 2 pans of this which will definitely be 2+ meals. We will definitely be serving these with some kind of bread and side dish.

My photographer in training did catch a few other photos during the time this was cooking:

I think he may be better with my new camera than I am!

Baked Ziti

I still had a pile of ground beef left so I made up a mega batch of Mama’s Secret Spaghetti Sauce. Other than that I pretty much stuck to Jamerrill’s recipe for the baked ziti which actually looked a lot like my recipe for Red & White Pasta only with meat in it.

By this time I was running a little low on cheese but I will add more to the pans before I bake them. We will serve these two meals with a nice helping of veggies or a Salad and/or Quick & Easy Garlic Bread or Garlic Cheesy Bread.

Here are a few more photos I found on the camera around the time I was making these:

Stuffed Shells

I’ve seen a couple of videos where Jamerrill makes her freezer meals and the stuffed shells looked like something I really wanted to try so I did!

It was a little tricky to get the hang of stuffing the shells but it went rather quickly once I got in the groove. I then added some diced tomatoes to the remaining spaghetti sauce that I had and divided it up between the pans being careful not to fill them too full because I needed a little room for some cheese, right?

I sprinkled them with some Parmesan and the rest of the shredded cheese I had on hand. I will add some more cheese before I bake them. These will be another 2+ meals when we have some hearty sides with them. I can’t wait to give them a try!

Garlic Bread

While everyone was eating dinner I pushed and finished up the last couple of items on my list. The Garlic Bread is super easy to make… so easy that the kids can do it.

We may end up adding a bit of cheese to these before we bake them to make them cheesy garlic bread.

Freezer Ham & Cheese Sandwiches

We haven’t tried the Freezer Ham & Cheese yet but I did see a video a while back about making them. They said the key to keeping the bread from getting soggy was to put cheese on both sides… that’s a lot of cheese!

We used up some cheese we had in the fridge and ended up with 16 sandwiches that will be enough for at least 2 lunches when they eat it with some fruit or veggies.

English Muffin Pizzas

Last but not least was one of the kids’ favorite meals… I thought I had posted this recipe before but maybe not. It’s super easy.

We took the English Muffins and cut them in halves. Then we spread some of the leftover spaghetti sauce on them and topped them with a little bit of cheese. (I was out of shredded cheese so I just sliced up some block mozzarella that I had in the fridge.) We then topped them with a few pepperonis.

I then put them on a large baking sheet and placed them in the freezer to flash freeze. Once frozen they will get wrapped with a little bit of wax paper and then put into baggies for the freezer. They will get baked at 350 for 10-15 minutes until hot and bubbly.

The kids love to eat these for lunch with some ranch drizzled on top.

Finishing Up

My feet were so tired last night and I was wishing that we had our new bathtub installed so that I could soak but hopefully, soon that will be a reality. I almost forgot that I also made up a cute little gift for Nanny J as it was her birthday as well:

I still have about 4 pounds of ground beef to cook and put in the freezer. I’ll try to get to that tomorrow. The cooked meat will be used to pull together some quick meals like Taco Ring, Sloppy Joes (I thought I had that recipe posted… I’ll have to look for it.), or another meal from this list HERE. I’m going to try to get a few batches of Buttermilk Biscuits in the freezer as they are great for a quick side or as a quick breakfast with some gravy, honey, or a bit of jelly.

I still have a few of the pans in the fridge outside as well because they needed to cool down and I didn’t get around to rearranging the freezers to make room today… internet issues have had me on the phone with customer service for several hours!

We’ve got quite a busy week ahead of us with hunting season starting (maybe it has already started) the guys are itching to get out in the woods. Our van needs to go have an oil change and brakes this week. We also have a couple of dentist appointments this week and we also need to take out the toilet and work on it as someone flushed part of a hanger down it… sigh. Friday night will be a dance and Saturday we had planned to go to a BIG annual dance but I’m not really sure if that will be happening or not… if it doesn’t I may have a Norwex event to go help with and I will have the kiddos in tow!

Here’s a flyer for our latest sale:

I definitely have a few things that I want to grab while they are on sale! You can also shop my current part HERE.

I know this was a long post but I wanted to get all the recipes out as I’ve had several requests for them. If I missed anything you can let me know in the comments below!

Here are just a few more pics from the day:

35+ Freezer Meals In One Day! I had to do my grocery shopping this past weekend and our internet was DOWN! This meant that I needed to physically go into the store and push the buggy down the aisles...

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Healthy Pizza Recipes | Weight Loss Blog

Pizza holds the top spot on your list of favorite foods: The zesty sauce, tender crust—and all. that. cheese. When you’re trying to lose weight, you know picking up a pie from your favorite shop can derail your goals. But it’s tough to give up that little slice of heaven. Guess what? You don’t have to with these healthy pizza recipes!

With these 11 healthy pizza recipes, you still get the tastes and flavors you love, but with diet-approved ingredients to help reduce the fat and calories.

1. Eggplant Margherita Pizza >

For the pizza purist: Marinara sauce, mozzarella cheese and handfuls of fresh basil top eggplant round “crusts” for a more nutritious version of a plain pie. Pop them in the oven for about 25 minutes and voila—yummy, melt-in-your-mouth mini pizzas. Can’t stop at one? Not a problem. You can indulge in four pies for only 120 guilt-free calories. On Nutrisystem, one serving counts as one PowerFuel and one Vegetable. Now that’s one healthy pizza recipe!

6 Amazing Pizza Options From Nutrisystem

Read More

2. Sausage and Pepper Eggplant Pizza >

Meat lovers can have their pie, and eat it too. Circles of eggplant serve as the base for browned chicken sausage, provolone cheese, sauce and slices of green bell pepper. Two hearty pizzas weigh in at 224 calories, and count as two PowerFuels and ½ Vegetable on Nutrisystem.

3. Air Fryer Mexican Pizza >

All the south-of-the-borders flavors you want, with mucho less fat and calories—thanks to the air fryer. To make this healthy pizza recipe, first brown some ground turkey with cumin, chili and garlic powder and toss with cilantro and green onions. Spoon the zesty turkey crumbles on top of a tortilla, along with a handful of spinach and shredded Mexican cheese, and bake in the air fryer. Serve with salsa and sliced avocado for a delicious Flex Meal fiesta. Each serving counts as one SmartCarb, two PowerFuels and one Extra.

4. Deep Dish Pizza Cups >

Smooth sauce, melted mozzarella and your pick of pizza topping—all nestled into one delicious whole wheat cup. Whether you opt for zesty sliced peppers or mini pepperoni, savory mushrooms or sautéed spinach, you can personalize each bite with your favorite flavors. One serving contains 148 calories, with nearly seven grams of satisfying protein and three grams of filling fiber. The best part: It’s ready in 10.

10 Kitchen Hacks for a Weight Loss Win

Read More

5. Pizza Stuffed Chicken >

Sure, you can put chunks of chicken onto your pizza and call it a day. Or you could flip that dish inside out for an inspired twist on a traditional pie. Stuff a boneless breast with the pizza standards: Tomato sauce, turkey pepperoni, shredded cheese and lots of minced garlic. Then top with more of the same deliciousness and bake for a meal will no doubt impress even your pickiest dining guests. On Nutrisystem, it counts as one PowerFuel and one Extra.

6. Roasted Red Pepper Eggplant Pizza >

Give your pizza a Mediterranean makeover—complete with hummus, thinly-sliced roasted red pepper, sautéed spinach and garlic and even crumbled feta. Each eggplant pie contains enough healthy fat to satisfy your hunger, but is light enough at 260 calories for four pizzas to leave a little room for dessert. One serving counts as one PowerFuel, one SmartCarb, and one Extra on Nutrisystem.

7. Ricotta Pesto Eggplant Pizza >

This pizza might take the win for best presentation: Rounds of eggplant, layered with bright green pesto, creamy ricotta and thin slices of delicate figs. Finish off with a drizzle of balsamic for a pie that will please your eyes as much as your palate. Two pizzas contain 153 calories.

11 Healthy Meals That Make Flexing Easy (& Delicious!)

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8. Low Carb Cauliflower Crust Pizza >

You’ve mashed it like potatoes and riced it like, well, rice. Not try your hand at morphing cauliflower into light, low carb crust. Trust that it’s worth the effort: This cruciferous veggie is low in calories and packed with nutrients and filling fiber. And its mild flavor makes it the perfect base for other healthy pizza recipes and your favorite pizza toppers—like red peppers, mushrooms and spinach. On Nutrisystem, one serving counts as one PowerFuel and three Vegetables.

9. Thai Eggplant Pizza > 

Peanut butter. That’s right—creamy, spicy peanut butter is the “sauce” on this unique healthy pizza recipe. The heat comes from the chili paste; the soy sauce, rice wine vinegar and sesame oil add the Asian flavors. On top: Chicken, red peppers, green onions—and of course mozzarella, plus a sprinkle cilantro for a burst of freshness. Who ever said healthy food was boring? One serving contains 146 calories and counts as one PowerFuel and one Extra.

10. Roasted Garlic Eggplant Pizza >

Roasted garlic. Need we say any? If so, this clove of deliciousness combines with creamy ricotta cheese and mozzarella, spinach and oregano seasoning atop an eggplant round for a perfect mix of flavors. Enjoy two for only 104 calories.

8 Nutrisystem Melts That Will Melt Your Heart

Read More

11. Air Fryer Pizza Rolls > 

Forget those pizza bites you had as a kid from the frozen food aisle: These homemade versions are so much healthier, and so easy to make. All you need is four ingredients: Sauce, cheese, turkey pepperoni slices and ready-made wonton wrappers. Pop them in the air fryer for a few minutes, and out come crispy, golden brown pizza bites that are lower in calories and packed with flavor. Two pizza rolls weigh in at 67 calories and count as two Extras.

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Easy Barbecue Lentils and Three Ways to Enjoy Them

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Easy Barbecue Lentils and Three Ways to Enjoy Them

This post is brought to you by the wonderful folks at Lentils.org but all opinions are 100% mine.

When I think about underrated ingredients, one of the first things that always pops up is lentils.

Aside from the occasional lentil soup and maybe a lentil curry, most of the time we are never thinking about incorporating lentils into our meals but they are a powerhouse when it comes to nutrition, affordability, and versatility.

More importantly, they are really tasty and terrific at absorbing flavor, which makes them an ideal candidate for all kinds of yummy recipes.

    That’s why today, I am coming at you with one delicious recipe for barbecue lentils and three easy ways to turn these yummy lentils into a quick weeknight meal!

And guys, these lentils are truly something special.

They are so so good. In fact, last weekend we had friends over for football and I replaced the traditional pulled pork with these tasty barbecue lentils.

After some initial skepticism, everyone was headed back for seconds, building barbecue lentil tacos and sandwiches like they were going out of style.

It’s the perfect, healthy football food and also doubles as a simple, easy weeknight meal.

Now before we dig into the recipe, let’s talk about lentils and why they are truly one of my favorite ingredients.

Like I said before, lentils are a powerhouse when it comes to nutrition. Not only are they a plant based source of protein, they are packed with fiber and contain iron, float, and potassium.

And with just 115 calories per 1/2 cup serving, they are a healthy choice to make meatless entrees, side dishes, salads, and even breakfast dishes.

Plus they are really easy to prepare.

Unlike many other beans and legumes, they don’t require any presoaking.

Just give them a quick rinse and in less than 30 minutes they are ready to eat.

    Now let’s get into this recipe because it really is one you will want to make as soon as possible.

It starts with a combination of onions, mushrooms, carrots, and garlic all cooked with paprika, cumin, and chili powder for some spice.

Once everything softens, it’s time to add the lentils. While almost any lentil would work for this recipe, I opted to use green lentils since they are easy to find and super affordable, only about $1-2 per pound.

These are cooked in a combination of vegetable broth and barbecue sauce.

Adding the barbecue sauce directly to the cooking liquid ensures the lentils get plenty of sweet and smoky flavors.

Then all you need is about 25 minutes and dinner is ready. Stir in some extra barbecue sauce to make sure the are sticky, sweet, and smoky.

Dinner is ready!

Now the hard part is just deciding how to serve them. There are so many ways you can serve these easy Barbecue Lentils.

I am going to share three of my favorite ways plus some ideas for meal prep.

Option 1: BBQ Lentil Tacos with Pineapple

I am always up for a delicious taco and these barbecue lentil tacos are a tasty vegetarian taco that won’t disappoint.

Just heat up some corn tortillas, add a generous helping of barbecue lentils, and top with fresh pineapple, red cabbage, and cilantro.

If you like heat, squirt some Sriracha on top or throw 1-2 chipotle peppers in the mix while you are cooking the lentils.

    Option 2: BBQ Ranch Lentil Sandwiches

We are huge fans of traditional barbecue pulled meat sandwiches and this BBQ Lentil version can compete with any traditional version.

Toast up your favorite roll, stuff in the barbecue lentils, and top with coleslaw, cilantro, and ranch dressing.

It is the perfect vegetarian barbecue sandwich.

    Option 3: BBQ Lentil Grain Bowls

Rice and grain bowls are one of my go-to options for quick and easy meals since you can create your own combinations with your favorite grains, veggies, and proteins.

For this version, choose your favorite grain, rice, or cauliflower rice.

Then top it with plenty of barbecue lentils, veggies of your choice, cabbage for some crunch, and pineapple for sweetness.

Top with a creamy goat cheese, avocado, Sriracha, or a creamy dressing.

    Meal Prep Ideas:

If you want to get ahead with meal prep, these Barbecue Lentils are a great option since they can be used in so many different ways.

In addition to the ideas above, you can also use these to stuff a baked sweet potato, top a big green salad, grill with cheese and veggies for a quesadilla, or toss in a wrap with greens for a quick sandwich.

And since cooked lentils can be stored in the fridge for a week or freezer for up to 3 months, don’t be scared to make a double or triple batch and store in individual servings for future quick and easy meals.

Looking for more delicious lentil recipes ideas? Visit our friends at Lentils.org for tons of delicious lentil recipes and ideas

Including ideas for breakfast, baked goods, and even dessert!

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42 Stone 21-Year-Old Loses Incredible 23 Stone In A Year

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42 Stone 21-Year-Old Loses Incredible 23 Stone In A Year

A 21-year-previous man has dropped more than 23 stone in 1 12 months just after a individual trainer set him on a food plan and conditioning programme.

Samuil Aleksandrov, 21, weighed 270 kilogrammes (42 stone 7 lbs) when his mum put a heartfelt information on social media about him 12 months ago.

But thanks to common function outs and a superior protein diet plan, he is now near to his aim of shedding 150 kilogrammes (23 stone 9 lbs).

Ruslina Aleksandrova posted on Fb that her son experienced weighed so a lot not due to the fact he was greedy but mainly because of health and fitness concerns, introducing: “My discomfort, my really like, my shame?”

She mentioned Samuil experienced experienced from metabolic syndrome because childhood but there was no health and fitness assistance for him in their dwelling town of Ruse in north-eastern Bulgaria.

Luckily, exercise instructor Cudomir Grigorov, from the metropolis of Plovdiv, in the south of the region, observed the publish and obtained in touch.

Mr Grigorov instructed Samuil: “Look, my pal, I am your man, it was terrible so significantly due to the fact you were by yourself, from now on, you are not by itself.

“I am with you, and my endeavor is to get you out of the position you are in proper now and consider you exactly where we need to be.

“We’ll do it with each other since I know the truest and quickest way this will come about, you just have to have confidence in me and be completely ready to move out of your convenience zone.”

He made an physical exercise programme for Samuil, setting up gently but stepping up gradually, in which he had to do the job out every working day.

And he place him on a varied higher protein diet of largely meat and fish, along with veggies, rice and nuts.

Samuil just lately posted on social media: “Minus 150kg… the objective is near!”

He reported: “I practice challenging, wander and adhere to a four-class diet program a day. I experience much more energetic and my food stuff is far more assorted.”

Samuil’s pounds decline has been inspiring other persons online these kinds of as netizen ‘Elena Karapcova’ who claimed: “You’re great, go ahead and never give up”, whilst ‘Xristina I-Simeon’ added: “Bravo Sami!”

Metabolic syndrome is a clustering of a amount of health care ailments including belly obesity, superior blood strain, significant blood sugar, superior serum triglycerides and minimal significant-density lipoprotein concentrations.

Retain performing you, Samuil. We’re all guiding you.

If you have a story you want to tell deliver it to UNILAD by means of [email protected]

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Easy Healthy Carnitas - Slow Cooker or Instant Pot

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Easy Healthy Carnitas - Slow Cooker or Instant Pot

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These easy and healthy Carnitas can be made in the slow cooker or Instant Pot and come out deliciously tender and packed with flavor every time. They make the best filling for tacos, burritos, rice bowls, and more. Serve them with these Slow Cooker Pinto Beans or add them to this Mexican Chopped Salad.

Carnitas are the ultimate filling when it comes to all your Mexican favorites. They are crunchy and crispy on the outside while still staying moist and tender inside. Seriously good and this version couldn’t be easier to make with options for the crockpot and the Instant Pot. 

If you have never had carnitas before, it is like a Mexican version of pulled pork made with spices, orange juice, and lime juice. Traditionally they are cooked in a large vat of lard until the pork gets super tender and the outside gets crispy from cooking in fat. However, as you can imagine, this isn’t the healthiest option. Luckily, it is pretty easy to make a version without the lard that is still really delicious. 

The key to making carnitas at home is taking the extra step to crisp up the pork after it has cooked low and slow. This can be done in the broiler or in a cast iron skillet once the pork has finished cooking and is shredded. Personally, I always do it in the broiler since it is fast and there is less clean up. However I know some people don’t love using their broiler, so you can crisp them up in a skillet with a little oil.

What are Carnitas?

Carnitas are a traditional Mexican dish, usually made with pork shoulder that is cooked for hours in lard or cooking fat. It’s addictive and delicious and something that almost everyone I know loves once they try it. Since it is cooked in lard, it gets incredibly tender but also gets nice and crispy on the outside. Normally it is cooked with a basic spice blend and served with corn tortillas, cilantro, onions, and a spicy salsa.

Since cooking pork in a vat of lard isn’t something most people want to take on, it’s actually really easy to make a version at home using the Instant Pot or slow cooker that tastes just as delicious. The only catch is that you have to crisp up the pork after cooking it in the broiler or in a hot skillet. 

How to serve Carnitas?

The most traditional way to serve pork carnitas is in a taco piled high with cilantro, white onion, salsa, and plenty of lime juice. It can also be used to make burritos, rice bowls, enchiladas, nachos, and quesadillas. And around here, I love piling it high on a big green salad with black beans and corn. Honestly, this is such a versatile protein, you can use it so many different ways. And it freezes well so don’t be afraid to make a big batch and keep some in the freezer for a quick meal.

How to make Carnitas in the slow cooker? Instant Pot?

Slow Cooker carnitas couldn’t be easier to make. First, you will want to trim a pork shoulder to remove extra fat and cut it into three to four large pieces. Then coat it in a spice rub using chili powder, cumin, oregano, salt, and pepper. Add some lime juice, orange juice, onion, and garlic. Then cook everything for about 8 hours on low until the pork is fork tender and easily shreds. 

To make pork carnitas in the Instant Pot, you will follow the same steps to start. When it comes to cooking, just use the meat setting and make sure it is on high pressure. Cook it for 30 minutes and then let is naturally release. Shred the pork using two forks.

Finally to make things crispy, turn the broiler up to high and spread the carnitas out on a baking sheet. Broil for 4-6 minutes until they begin to crisp up and then toss with some of the cooking liquid to add flavor and moisture.

Can I make Carnitas with chicken?

Absolutely! You can use the recipe included here but replace the pork with chicken thighs instead. You will also need to adjust the cooking time. It will take about 4 hours in the slow cooker and about 20 minutes in the Instant Pot. Here is a complete recipe for Slow Cooker Chicken Carnitas.

What can I serve with carnitas?

There are so many different options when it comes to side dishes for carnitas. The most traditional would be to serve it with refried beans, rice, and a stack of warm corn tortillas. Then each person can assemble their own tacos with fresh cilantro, diced white onion, limes, and salsa.  Avocados or guacamole is also always on our table when Mexican food is involved.

When we are eating carnitas tacos, I almost always serve it alongside some type of corn and black bean salad since it is something we all love and it keeps things light and healthy. Usually, I will serve some lettuce wraps as an option too for people who are eating low carb, Paleo, or Whole30. 

Then I like to use the leftovers for lunches in my own Chipotle style burrito bowls and salads. I toss in beans, corn, salsa, a little bit of cheese, and some cilantro lime brown rice or cauliflower rice.

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Quang Binh, the land of caves, has so much more

Marketing Advisor đã viết bài trên https://www.ticvietnam.vn/quang-binh-the-land-of-caves-has-so-much-more-27/

Quang Binh, the land of caves, has so much more

The magnificent cave systems in Quang Binh have justly hogged the limelight, but there are many other attractions to bask in.

The discovery of the Phong Nha Cave, and then the Son Doong Cave, firmly stamped the central province of Quang Binh on the world tourism map as a must-visit destination in Vietnam. The province soon came to be known as the Kingdom of Caves that has attracted many speleologists, explorers and travelers to visit it.

So far in 2018, the total number of visitors to Quang Binh reached 3.9 million, an increase of 18 percent over the same period last year, according to the Vietnam National Administration of Tourism (VNAT).

Beautiful tourism farmlands and western streets have formed in the areas near the caves, but when we took three days off to explore the province, Quang Binh turned out to have far more attractions than suggested by catchy promotion headlines or high-definition photographs.

A panoramic view of Dong Hoi city. Photo by Shutterstock/Loner Nguyen

Downtown Dong Hoi

We took an overnight train departing from Hanoi to Dong Hoi city, the center of Quang Binh. A 30 something dollar fare for a round trip was far more reasonable than the airfare, so spending more time on the train journey was no problem.

The tiny train station welcomed us with unexpected professional services: free wifi, digital billboards and easily available taxi services. We started our adventure by reaching our homestay on Nguyen Du street, a road overlooking the Nhat Le river. Many good hostels offer accommodation at a very reasonable price here. Our triple-bed room cost us about $16 per day.

We chose the dry season, from April to August, to visit Quang Binh, when it is hot and sunny. In the September to March rainy season, we might miss our chance to see the vast white sand dunes, or be unable to enter the famous Phong Nha because of high water levels.

Nhat Le bridge at night, in Dong Hoi city. Photo by Shutterstock/Loner Nguyen 

Our first destination was the Nhat Le Beach, right in Dong Hoi city. We missed the sunrise, but the morning breeze on the beach provided welcome relief from the stuffy weather in the city.

Nhat Le beach was not very crowded, probably because it was not peak season yet. The dialect spoken indicated most of the people there were locals. There are no fancy cottages to rest in, cocktails to drink or exciting water sports to enjoy. All this made the beach even more attractive – just the waves and sand for everyone to enjoy. A rare treat, these days.

Da Nhay beach, thirty minute drive away from Dong Hoi city, Quang Binh province. Photo by Shutterstock/vivanvu

We had another beach on the day’s schedule. Thirty minutes in a taxi and we were at the Da Nhay Beach. The taxi driver had agreed on VND300,000 ($12.8) for a round trip. Very reasonable, considering he had to wait and drive us back.

Photo by VnExpress/Bao Ngoc

The Da Nhay beach (Dancing Rock) is strikingly beautiful, with its scattering of black rocks on white sands. We decided to skip swimming, climbed on to the rocks and listened to the waves crashing against the rock. We were looking to commune with nature, and this was happening in a great way.

Since eating out is a big part of a holiday, we were paying extra attention to our stomachs for the first signs of rumbling. A random choice from a row of restaurants on the street was our plan, when our taxi driver pitched in. “You must try the fish porridge here. It’s famous for it.”

What a meal that was! The waitress brought us a big pot of flawless white congee with fish slices and green onions. For about $10 dollars worth, the pot could satiate five people. When we returned to the taxi, we were fully recharged, and thankful for our driver’s advice.

Sand dunes and the sea

After two different kinds of beaches, we were headed to a third sea scenario, this time, one that involved the Quang Phu sand dunes.

Just 4 kilometers away from the city center, this sand dune stands on one side of the promenade that runs along the Nhat Le beach. Goes without saying that the route was very scenic. To our right was the emerald sea and on the left were the white sand dunes.

We stopped at a green tube house on the road that had a sign that said “sand slides”. Locals offer parking services and plastic panels that work like sleds on the dunes. We parked our bikes on the sidewalk, rented three thin plastic panels and climb up the sand dune without much expectation.

Quang Phu sand dune. Photo by Shutterstock/Thanh Le Duc 

The dune did not seem very high, but once we got to the top, the view stunned us for a moment. “It feels like we are walking in the desert, like the Little Prince”, Anh, my companion, cried out.

It was very cool. The wind blew against our face and hair as we slid down the dune, which was really fun. But visitors need to be careful not to carry belongings that can fall off and get buried in the sand right away.

Hungry again

All that “exercise” got us ready for our next meal and Dong Hoi City treats the visitor well, offering many central Vietnam specialties. As a coastal city, it has an impressive variety of seafood on offer, too. On the banks of the Nhat Le river are a succession of open-air seafood restaurants that presents this seafood variety in a variety of dishes. There are several mini food courts around the Dong Hoi and Ga market.

We had dinner at the Tu Quy restaurant on Co Tam street, gleefully filling our stomachs with Quang Binh specialties including the Vietnamese pancake banh xeo, rice cakes, noodles with grilled meat and rice rolls.

The caves, of course

The entrance of Phong Nha cave. Photo by Shutterstock 

You cannot visit Quang Binh and miss out on the province’s greatest pride: the caves. We chose to take a bus to the Phong Nha Cave by bus, a cheap 50km ride that is not advisable for people who do not know Vietnam well. A round trip taxi ride would cost you around VND400,000 ($17.17).

A boat ride is needed to reach the cave proper. A boat can accommodate 12 people, so it is better to share it to lower costs. The journey begins in the dark, a great experience on its own. The cave itself is a marvel, of course, the stalagmites formed over millions of years never failing to inspire awe.

Trekking inside the majestic Thien Duong (Paradise) Cave 

The Paradise Cave, around 70 kilometers from Dong Hoi city, is another must-visit site in Quang Binh province. We booked a day tour to visit Paradise cave and the Dark Cave – Chay river complex. The tour costs VND1.3 million ($55.83), all meals and ticket fees included. If you want to rent a round-trip taxi service to the cave, thrown in another VND600,000-700,000 ($25.76-30.06). Visitors may walk or rent an electric shuttle to reach Paradise cave’s mouth after getting off the boat.

“The men have gone abroad to work”, the boatwoman told us, explaining why most drivers and tour guides here were female. Quang Binh tries to send 2,400 – 2,700 people ever year to work abroad.

As we took the first step on the wooden walkway inside the cave, the drop in temperature was immediate. The walkway for the general public is one kilometer long, but explorers can take a tour with experts to explore the next seven kilometers.

The exhilaration begins

It was in the Dark Cave – Chay River tourism area that the excitement and exhilaration began.

The water sports on Chay River are fun and refreshing. Whether it was just swimming and floating around, kayaking of using the zipline, this is where you actually chuck your stress away. Our threesome sailed around in circles in kayak before a guard did us a favor and pulled his back, but it was not an off-putting experience.

The Chay river in Quang Binh province. Photo by VnExpress/Ngoc Xinh

The zipline was the thrill for us on this trip. The feeling of flying in the air across the river to get to the Dark Cave is not something you get to do on a normal holiday.

Inside the dark cave, full of sharp rocks and slipper steps, there was both the fear and thrill that danger can provide when there is safety at hand, in this instance, we had a guide who knew the place and her job very well. Without her, there would be zero thrill and 100 percent fear – fear that one small mistake can cost us our lives.

We swayed and wriggled till we reached the mineral mud bath. “Come inside, the mud is great for your skin”, said Tuyen, our tour guide. An underground stream carries minerals from limestone blocks in a nearby valley, piling the mineral mud near the mouth of the Dark cave. A mud bath would make your skin glow, our guide insisted.

On the way back, one tourist’s light went off. Tuyen handed him her light and guided us through the dark.

“Don’t worry, this is like my house. I know everything about it”, she said as she agilely climbed over a limestone rock, knowing exactly where to put her feet.

“It is all safe, when you get to know it”.

                                                                                               Story by Bao Ngoc

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[cookszone-blog]

Easy Healthy Carnitas - Slow Cooker or Instant Pot

New Post has been published on http://healthy-cook.com/easy-healthy-carnitas-slow-cooker-or-instant-pot/

Easy Healthy Carnitas - Slow Cooker or Instant Pot

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These easy and healthy Carnitas can be made in the slow cooker or Instant Pot and come out deliciously tender and packed with flavor every time. They make the best filling for tacos, burritos, rice bowls, and more. Serve them with these Slow Cooker Pinto Beans or add them to this Mexican Chopped Salad.

Carnitas are the ultimate filling when it comes to all your Mexican favorites. They are crunchy and crispy on the outside while still staying moist and tender inside. Seriously good and this version couldn’t be easier to make with options for the crockpot and the Instant Pot. 

If you have never had carnitas before, it is like a Mexican version of pulled pork made with spices, orange juice, and lime juice. Traditionally they are cooked in a large vat of lard until the pork gets super tender and the outside gets crispy from cooking in fat. However, as you can imagine, this isn’t the healthiest option. Luckily, it is pretty easy to make a version without the lard that is still really delicious. 

The key to making carnitas at home is taking the extra step to crisp up the pork after it has cooked low and slow. This can be done in the broiler or in a cast iron skillet once the pork has finished cooking and is shredded. Personally, I always do it in the broiler since it is fast and there is less clean up. However I know some people don’t love using their broiler, so you can crisp them up in a skillet with a little oil.

What are Carnitas?

Carnitas are a traditional Mexican dish, usually made with pork shoulder that is cooked for hours in lard or cooking fat. It’s addictive and delicious and something that almost everyone I know loves once they try it. Since it is cooked in lard, it gets incredibly tender but also gets nice and crispy on the outside. Normally it is cooked with a basic spice blend and served with corn tortillas, cilantro, onions, and a spicy salsa.

Since cooking pork in a vat of lard isn’t something most people want to take on, it’s actually really easy to make a version at home using the Instant Pot or slow cooker that tastes just as delicious. The only catch is that you have to crisp up the pork after cooking it in the broiler or in a hot skillet. 

How to serve Carnitas?

The most traditional way to serve pork carnitas is in a taco piled high with cilantro, white onion, salsa, and plenty of lime juice. It can also be used to make burritos, rice bowls, enchiladas, nachos, and quesadillas. And around here, I love piling it high on a big green salad with black beans and corn. Honestly, this is such a versatile protein, you can use it so many different ways. And it freezes well so don’t be afraid to make a big batch and keep some in the freezer for a quick meal.

How to make Carnitas in the slow cooker? Instant Pot?

Slow Cooker carnitas couldn’t be easier to make. First, you will want to trim a pork shoulder to remove extra fat and cut it into three to four large pieces. Then coat it in a spice rub using chili powder, cumin, oregano, salt, and pepper. Add some lime juice, orange juice, onion, and garlic. Then cook everything for about 8 hours on low until the pork is fork tender and easily shreds. 

To make pork carnitas in the Instant Pot, you will follow the same steps to start. When it comes to cooking, just use the meat setting and make sure it is on high pressure. Cook it for 30 minutes and then let is naturally release. Shred the pork using two forks.

Finally to make things crispy, turn the broiler up to high and spread the carnitas out on a baking sheet. Broil for 4-6 minutes until they begin to crisp up and then toss with some of the cooking liquid to add flavor and moisture.

Can I make Carnitas with chicken?

Absolutely! You can use the recipe included here but replace the pork with chicken thighs instead. You will also need to adjust the cooking time. It will take about 4 hours in the slow cooker and about 20 minutes in the Instant Pot. Here is a complete recipe for Slow Cooker Chicken Carnitas.

What can I serve with carnitas?

There are so many different options when it comes to side dishes for carnitas. The most traditional would be to serve it with refried beans, rice, and a stack of warm corn tortillas. Then each person can assemble their own tacos with fresh cilantro, diced white onion, limes, and salsa.  Avocados or guacamole is also always on our table when Mexican food is involved.

When we are eating carnitas tacos, I almost always serve it alongside some type of corn and black bean salad since it is something we all love and it keeps things light and healthy. Usually, I will serve some lettuce wraps as an option too for people who are eating low carb, Paleo, or Whole30. 

Then I like to use the leftovers for lunches in my own Chipotle style burrito bowls and salads. I toss in beans, corn, salsa, a little bit of cheese, and some cilantro lime brown rice or cauliflower rice.

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Easy Healthy Carnitas - Slow Cooker or Instant Pot

New Post has been published on https://kitchengadgetsreviews.com/easy-healthy-carnitas-slow-cooker-or-instant-pot/

Easy Healthy Carnitas - Slow Cooker or Instant Pot

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These easy and healthy Carnitas can be made in the slow cooker or Instant Pot and come out deliciously tender and packed with flavor every time. They make the best filling for tacos, burritos, rice bowls, and more. Serve them with these Slow Cooker Pinto Beans or add them to this Mexican Chopped Salad.

Carnitas are the ultimate filling when it comes to all your Mexican favorites. They are crunchy and crispy on the outside while still staying moist and tender inside. Seriously good and this version couldn’t be easier to make with options for the crockpot and the Instant Pot. 

If you have never had carnitas before, it is like a Mexican version of pulled pork made with spices, orange juice, and lime juice. Traditionally they are cooked in a large vat of lard until the pork gets super tender and the outside gets crispy from cooking in fat. However, as you can imagine, this isn’t the healthiest option. Luckily, it is pretty easy to make a version without the lard that is still really delicious. 

The key to making carnitas at home is taking the extra step to crisp up the pork after it has cooked low and slow. This can be done in the broiler or in a cast iron skillet once the pork has finished cooking and is shredded. Personally, I always do it in the broiler since it is fast and there is less clean up. However I know some people don’t love using their broiler, so you can crisp them up in a skillet with a little oil.

What are Carnitas?

Carnitas are a traditional Mexican dish, usually made with pork shoulder that is cooked for hours in lard or cooking fat. It’s addictive and delicious and something that almost everyone I know loves once they try it. Since it is cooked in lard, it gets incredibly tender but also gets nice and crispy on the outside. Normally it is cooked with a basic spice blend and served with corn tortillas, cilantro, onions, and a spicy salsa.

Since cooking pork in a vat of lard isn’t something most people want to take on, it’s actually really easy to make a version at home using the Instant Pot or slow cooker that tastes just as delicious. The only catch is that you have to crisp up the pork after cooking it in the broiler or in a hot skillet. 

How to serve Carnitas?

The most traditional way to serve pork carnitas is in a taco piled high with cilantro, white onion, salsa, and plenty of lime juice. It can also be used to make burritos, rice bowls, enchiladas, nachos, and quesadillas. And around here, I love piling it high on a big green salad with black beans and corn. Honestly, this is such a versatile protein, you can use it so many different ways. And it freezes well so don’t be afraid to make a big batch and keep some in the freezer for a quick meal.

How to make Carnitas in the slow cooker? Instant Pot?

Slow Cooker carnitas couldn’t be easier to make. First, you will want to trim a pork shoulder to remove extra fat and cut it into three to four large pieces. Then coat it in a spice rub using chili powder, cumin, oregano, salt, and pepper. Add some lime juice, orange juice, onion, and garlic. Then cook everything for about 8 hours on low until the pork is fork tender and easily shreds. 

To make pork carnitas in the Instant Pot, you will follow the same steps to start. When it comes to cooking, just use the meat setting and make sure it is on high pressure. Cook it for 30 minutes and then let is naturally release. Shred the pork using two forks.

Finally to make things crispy, turn the broiler up to high and spread the carnitas out on a baking sheet. Broil for 4-6 minutes until they begin to crisp up and then toss with some of the cooking liquid to add flavor and moisture.

Can I make Carnitas with chicken?

Absolutely! You can use the recipe included here but replace the pork with chicken thighs instead. You will also need to adjust the cooking time. It will take about 4 hours in the slow cooker and about 20 minutes in the Instant Pot. Here is a complete recipe for Slow Cooker Chicken Carnitas.

What can I serve with carnitas?

There are so many different options when it comes to side dishes for carnitas. The most traditional would be to serve it with refried beans, rice, and a stack of warm corn tortillas. Then each person can assemble their own tacos with fresh cilantro, diced white onion, limes, and salsa.  Avocados or guacamole is also always on our table when Mexican food is involved.

When we are eating carnitas tacos, I almost always serve it alongside some type of corn and black bean salad since it is something we all love and it keeps things light and healthy. Usually, I will serve some lettuce wraps as an option too for people who are eating low carb, Paleo, or Whole30. 

Then I like to use the leftovers for lunches in my own Chipotle style burrito bowls and salads. I toss in beans, corn, salsa, a little bit of cheese, and some cilantro lime brown rice or cauliflower rice.

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