#might have to get a loaf of white bread and some sliced cheddar and go back

[mossiestpiglet]

I ate something experimental like a week ago to see if I could and I haven’t had a day since where I’ve been able to properly digest food and I’m so tired. I’ve had to leave work early every day I was scheduled since because I can’t eat enough to power me through a day without making myself sick.

[sendpseuds]

The people must know: What are your favorite sandwiches???

Ah, sandwiches. What a magical food.

Since you graced us all with a whole dissertation I feel like I owe you the same level of detail, let’s see what we can do here.

While I am not actually vegetarian, I LOVE a veggie sandwich. One of my all time favorites to make at home is seeded rye with hummus on one side and homemade herby cream cheese on the other [usually parsley, green onion, mint, dill, and fresh garlic. Also sometimes this is chèvre instead of cream cheese]. Between the bread we have sliced cucumbers [seasoned with salt, pepper, and lemon juice], big slices of tomato, and arugula [sprouts if I can get my hands on them]. This whole ordeal is fabulous with turkey or bacon if you want more protein, I’ve also done smashed chickpeas in place of the hummus for a heartier option.

Another veggie sandwich I love is from a local bakery and if I knew exactly how they made it I would tell you, but it’s fresh crusty sourdough liberally coated in amazing olive oil, with this incredible carrot purée, thinly sliced fennel, Calabrian chilis, and arugula. So fucking good.

Okay, let’s talk about something less “healthy”

If you’ve ever been to Buffalo, New York [Go Bills] there are TWO sandwiches that I think about all the time.

The first is pretty ubiquitous through western New York: Beef on Weck. This is roast beef, dipped in hot jus, and piled on a kimmelweck roll [basically a Kaiser roll with crunchy sea salt and caraway seeds]. That’s it. Personally, I like to add an almost unadvisable amount of horseradish, but that’s it. It’s perfect.

The second is a true drunken indulgence. The Stinger Hoagie from Jim’s Steakout. If you are unfamiliar with Jim’s, most locations are open until 5am [bars in Buffalo close at 4am. A real drinking town] and the employees can often be seen wearing shirts that say “I see drunk people.” The Stinger Hoagie is their beautiful monster. Cheesesteak meets chicken finger sub. Shaved steak, chicken fingers, fried onions, melted American cheese, lettuce, tomato, Frank’s Red Hot, and Jim’s special sauce. [I am fucking drooling right now, I haven’t had one of these since I was in my twenties.]

When it comes to deli meat, I tend to lean toward turkey, but I want some really soft seeded multigrain bread with crispy Romain and good tomatoes. Thick slices of sharp sharp cheddar, mayonnaise, and Nance’s Sharp and Creamy mustard. I might toss in some cucumber or parsley, maybe apples and bacon if I’m feeling extra, but the specific mustard is very important.

[this isn’t really a sandwich but I’ll often take a big rib of Romaine lettuce and make a little deli boat with turkey, cheese, and Mayo. I’m sure I can blame that on high school, my mother, and all the lovely disordered eating habits I developed as a teen]

Grilled cheese… I’m sort of all over the place with grilled cheese, always experimenting, but for me, the most important thing is using GRATED CHEESE [and to be clear, I mean block cheese that you grate at home, not the pre-grated stuff in the bag, please, this is important, that shit doesn’t melt right] I want the cheese pouring over the sides of the bread, hitting the pan, oozing and bubbling until it’s gold and crispy and perfect.

I’ll give you one fancy grilled cheese: deviled egg grilled cheese. Two hard boiled eggs, whites sliced thin, yolks mixed with mayo, mustard, pepper, paprika, dill. Into the pan goes bread, cheese mixture [gruyere and cheddar, shredded and mixed with a little Mayo and mustard], yolk mixture, sliced whites, more cheese mixture, bread. Done.

This is getting out of control and I haven’t talked about chopped italian sandwiches, or banh mi, or my mom’s famous roast beef and mock Boursin sandwiches, or my obsession with Calabrian chilis [oh! Add those to the mayo on a turkey sandwich], or the time I put an entire meatloaf on an entire loaf of bread and called it a sandwich.

I haven’t even TOUCHED on breakfast sandwiches but if I get into that we’ll be here forever.

So, for now, I’ll cap it there, but there’s plenty of room for a sequel.

Hope that answers your question!

[sohannabarberaesque]

Postcards from Snagglepuss

With apologies to Bing Crosby, Bob Hope and Dorothy Lamour, "we're on the road to Clear Lake ..."

So we're travelling along US Highway 18 in northeastern Iowa (never mind my habit of sometimes pronouncing it "Ioway," trying to effect sophistication out of the vulgate), heading towards Clear Lake and a Character Convocation timed to coincide with one of the Midwest's largest July 4th celebrations therein, thereat even, when we stop at a modest little supermarket of the small-town sort, hoping to put use to some canned Cincinnati 3-Way in the form of Chili Coneys in the old Coney Island manner, Kings Island even, perhaps at some village park ... and if you can believe it, our own Hanna-Barberian tastes for the simple, yet old-school, the real McCoy even, led us to getting some seriously old-school hot dogs.

"You know what I mean, Snag," Huckleberry explained, "coarse ground, and with natural casing besides ... those 'skinless' weiners can only go so far when it comes to taste."

"And homemade, too," I added, "don't you forget the homemade side of it."

Yet even more worthwhile, finding Hawai'ian Sweet Hot Dog Buns for our little road tiffin ... it can sometimes be worth it to be different while not being too extravagant. Especially for variety's sake; besides, one can only go so far with the white bread mindset until you start realising whole grains may be much better all along. And some shredded reduced-fat Cheddar cheese for the topping ... not to mention some cranberry-orange juice and club soda to blend together ... how interesting could it get, even as Huckleberry H. was working on some notes for the welcoming speech ahead of the Convocation's start just before the July 4th weekend, only to be cut short when his mobile went off and--

"Huck? No less than TC calling."

"Why, Top Cat ..."

"Remember, you can always call me TC, provided it's with dignity, as per my theme song. Where are you exactly right now?"

"Some small town in Iowa, along US 18 towards Clear Lake."

"Yeah, the character convo over the July 4th break. Know of any decent delicatessen close to Clear Lake?"

"Try the Hy-Vee in Mason City. They should answer for your desire to maintain ties to Brooklyn."

"And I hope they should also have some decent delicatessen bread ... especially something on the order of marble rye."

"Or even multi-grain ... which may answer for another old deli standby back in Brooklyn they call 'Health Loaf.'"

"Believe you me, our clowder somehow can't resist the occasional venture into delicatessen--corned beef, pastrami, thin-sliced Swiss on marble rye--"

"And might I suggest also getting some multi-grain chips."

"I admit, Huck, we're potato chip guys at heart, but we're willing to discover something new on occasion."

Geez, what exactly can our fellow characters come up with?

*************

[healthycookingnfitness]

How many grams of energy do you think is in a bread piece?

1-What is a bread piece?

A bread piece is a slice of bread. . It contains carbohydrates, fats, and proteins. A bread piece can also contain vitamins, minerals, and some water. The carbohydrate found in the white part of the bread piece is called starch.

2-How many grams of energy are there in a Bread Piece?

Most people would say a few grams of energy. However, if you eat one bread piece from the store, it has more than 400 calories and 80 grams of carbohydrates!

The calorie and carbohydrate content of bread varies according to the type of bread, the brand, and how it is prepared.

One slice of white bread can have just 110 calories or as many as 380 calories depending on which brand you choose.

This is also true for some whole wheat varieties. Some brands are made with honey or fruit juice that adds extra sugars.

Some stores sell smaller portions: half a loaf instead of a complete one; however, this might not be much help since those slices will still be dense in carbohydrates and fats.

In addition, most people eat more than one slice at a sitting! At home, we use real butter when we spread our toast with a knife!

We don’t measure fat grams anymore? But their bread has approximately 24 grams of saturated fat in a two-slice serving. A whole loaf can contain over 300 grams of saturated fat! That’s more than an entire day’s worth!

3-Why does the number of grams matter to me and my diet?

The excess carbohydrates and fats in our diet are the major culprits that cause obesity, heart disease, diabetes, and several other health conditions.

The high levels of sugar found in bread can also wreak havoc on your blood sugar levels.

If you are trying to gain weight or lose weight – let me tell you this right now: bread is not your friend!

You cannot gain muscle if you eat too many carbohydrates or little proteins; every gram of protein contains four calories and every gram of carbohydrate has around three calories; so if you want to lose or gain weight, cut down on carbs, I’m sure that will be very helpful.

4-How do I know which Bread brand is the best for my diet?

There are lots of companies that sell bread with reduced calories, but I strongly advise you to stay away from these.

The reason being is that most “low-fat” products contain extra sugar that makes you put on weight! So keep in mind the calories and carbohydrates when shopping for your next loaf of bread!

As a general rule, stick to whole-wheat varieties like sandwich pieces of bread and plain loaves also incorporate some fiber into your diet by making sure a few slices contain as many nuts or seeds as possible.

This way, you will feel full faster and longer without consuming too many carbs and fats.

Tips for maintaining an energized lifestyle on the go

Bread is not meant to join your diet.

If you’re a person with a busy schedule, it can be tough to maintain the energy levels you need throughout the day.

Here are some tips for staying energized:

1-Keep yourself hydrated by drinking plenty of water and unsweetened tea! Avoid caffeine; this will only make you dehydrated quicker.

2-Eat small, frequent meals throughout the day (5 – 6 times/day). This helps regulate blood sugar and keeps your metabolism high all day long.

If you overdo it, consider eating smaller portions at each meal, but remind yourself that regular meals are better for your body when taking in fewer calories than missing them altogether.

Also, think about incorporating some protein in each meal to keep you satiated.

3-Get regular exercise to help boost your metabolism, fight depression and improve self-esteem; even something as simple as a daily walk or jog can make a big difference in keeping you energized all day long!

4-You should also include physical activity into your schedule if you have the time available for it.

Little things like taking stairs instead of an elevator contribute to feeling better about yourself and burn off extra calories too!

5-How can I use this information to make better food choices today, tomorrow, and beyond?

Now you know that a piece of bread has approximately 80 calories per slice.

So if you think about how much you are really eating on a daily basis, it may change your mindset from considering bread as an everyday food to only an occasional treat.

Let’s say that most people eat five slices of bread at breakfast and two slices for lunch; so this comes out to be around 1,200 calories per day – that’s almost ONE-THIRD OF THE AMOUNT YOU NEED TO MAINTAIN YOUR WEIGHT!

Our current obesity problem is due mostly to excess carbohydrates in our diet!

This leads us to be overweight or obese, which causes chronic diseases and other health problems. Avoiding raw bread will result in gaining or losing weight.

Tips to remember when eating bread:

Just because it’s homemade doesn’t mean that you won’t count calories!

All carbohydrates are equally bad, and even an extra slice here and there can add up very quickly over time if you continue this behavior.

7-Health Benefits of Eating Bread

Bread has an average shelf life of about two weeks, so it is a good source of energy during the winter months.

Even though bread doesn’t contain any fats, carbohydrates, or proteins, one slice will still give you a decent amount (about 3 grams) of fiber to help regulate your digestive system and promote overall health.

As long as whole grains are used instead of processed white flour for all types of bread, like wheat bread for example; this can be very helpful in preventing stomach problems like constipation or diarrhea.

Also eating a bowl full of vegetables every day will enhance the positive effects that whole grains have on your body.

If not combined properly with enough fruits and vegetables, overconsumption can also lead to indigestion, bloating, and gas.

8-Calories in a Slice of Bread (by Brand and Variety)

Brand Calories per Slice

Arnold Weight Control 90 – 100 calories

Arnold Multigrain 110 calories

Arnold Whole Wheat 110 calories

Nature’s Own 100 calorie whole wheat 15-grain 100 calories

Nature’s Pride (Bimbo) Light 80 calories

Sunbeam Farmhouse Style White 140-150 calories

Sara Lee Deluxe 80% Whole Grain 80 calories per slice

Rolled Canapes Original Wheat Bread – 20 slices per loaf (

Nature’s Own 100 Calorie Whole

Wheat – 16 slices per loaf

Weight Watchers (20 g) 100 Calories

FAQS About Bread

1-What is enriched bread?

Bread with high fiber content that has been enriched with vitamins and minerals (like whole-wheat bread) is also referred to as ‘enriched’.

This makes it more nutritious than regular white bread, but you should not rely on this as a main source of nutrients for your diet.

2-Is rye bread good for you?

Rye Bread has about 6 grams of dietary fiber per serving. It’s made from the seeds of various grasses in the mustard family that are ground into flour and mixed with water to form dough before being baked or steamed into crisp-textured loaves or rolls and enjoyed hot or cold.

3-Which one whole wheat bread is better for my diet?

Wheat Bread is made from ground wheat, water, and sometimes yeast.

There are many varieties of Wheat Bread available in the market ranging from Nature’s Pride 100 calorie whole wheat bread to Sunbeam Farmhouse Style White 140-150 calories per slice.

4-Is it healthier to eat a homemade loaf or a factory loaf?

Bread bought at supermarkets is generally cheaper than making your own because commercial bread contains more additives and preservatives which are essential for keeping it fresh on supermarket shelves for longer before it goes stale.

However, homemade loaves tend to contain less salt and sugar than shop-bought versions, plus you can choose the amounts of these nutrients that go into them depending on taste.

5-Is tortilla bread a good choice for sandwiches?

Tortillas are generally more flexible in flavor than other types of bread, so using them as sandwich fillings adds variety to your daily routine.

However, they’re not very thick or hearty and may not make the most filling of sandwiches.

6-How can I use breadsticks?

Breadsticks are a great alternative to using bread in your meals. They’re perfect for dipping and you can also enjoy them with a variety of sauces and dips such as warmed marinara sauce, honey mustard salad dressing, or even ice cream.

7-Do You think White Bread is Completely bad for me??

White Bread is a type of wheat bread that has been stripped of its wheat germ and bran, which are the main sources of nutrition in all whole-wheat varieties.

8-Is Jalapeno Cheese Bread very bad for digestion?

Jalapeno Cheese Bread contains cheddar cheese, jalapenos, cream cheese, salsa (tomato sauce), eggs, and garlic powder. It’s a spicy twist on traditional cheese bread, but it can also upset your stomach if you don’t eat it in moderation.

9-How many calories are in white pan bread?

White Pan Bread has about 130 calories per slice while ‘Whole Wheat Honey & Oats’ (Nature’s Pride) has about 140-180 calories per slice.

10-Is it healthy to eat white bread?

White Bread is a type of wheat bread that has been stripped of its wheat germ and bran, which are the main sources of nutrition in all whole-wheat varieties.

Nowadays, most commercial loaves contain additives and preservatives that are essential for keeping it fresh on supermarket shelves for longer before it goes stale.

However, homemade loaves tend to contain less salt and sugar than shop-bought versions, plus you can choose the amounts of these nutrients that go into them depending on taste.

11-What is sandwich bread made from?

Most modern sandwich pieces of bread consist mainly of wheat flour, water, and a small portion of yeast.

12-What are the benefits of eating whole wheat bread?

Whole Wheat Bread contains some extra nutrients such as dietary fiber, antioxidants, and vitamin E that your body cannot produce by itself and which will help maintain a healthy immune system.

13-What is the difference between white bread and whole-grain pieces of bread?

White Bread has been stripped of its nourishing bran layer over time.

A lot of major brands commercialize their white bread varieties with additives like Vitamin D to replace some health qualities that have been lost or removed in order to keep them fresh for longer on supermarket shelves.

However, Homemade White Breads are completely different as you can decide how much salt, sugar should go into the loaf.

14-What are some healthy alternatives to bread?

Breadsticks are a great alternative to using bread in your meals.

They’re perfect for dipping and you can also enjoy them with a variety of sauces and dips such as warmed marinara sauce, honey mustard salad dressing, or even ice cream.

15-What is whole wheat pita bread?

Whole wheat pita bread is made from 100% whole grain flour which has more fiber than white bread.

White Pan Bread contains about 130 calories per slice while ‘Whole Wheat Honey & Oats’ (Nature’s Pride) has about 140-180 calories per slice.

Conclusion

Bread is a great source of complex carbohydrates, protein, and fiber. But the most important thing to remember when considering bread as an energy-dense food is that it needs water for digestion!

A slice of white toast with butter contains about 187 calories but only 5 grams of fat. I would recommend eating whole-grain bread instead because they are higher in nutrients like iron, magnesium, or zinc than processed grains.

When you're looking at your diet and trying to power up on carbs before a workout session, make sure you know how many grams per serving there are so you don't overdo it (especially if you have certain health conditions).

Read More About Is Drinking Celery Powder Good for Health Or Not???

[juilojio753]

Spinach Artichoke Stuffed French Bread.

Hello everybody, it's Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, spinach artichoke stuffed french bread. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Spinach Artichoke Stuffed French Bread is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it's fast, it tastes delicious. Spinach Artichoke Stuffed French Bread is something which I have loved my whole life. They're nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have spinach artichoke stuffed french bread using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Spinach Artichoke Stuffed French Bread:

{Get 1 loaf of French bread (a wider, soft loaf works better for this).

{Prepare 1 (10 oz.) of pack frozen spinach, thawed.

{Take 2 cloves of garlic.

{Get 1 can (14 oz.) of artichoke hearts, drained.

{Prepare 4 oz. of cream cheese, softened to room temperature.

{Make ready 1/2 cup of mayo.

{Take 1/2 cup of sour cream.

{Prepare 1/2 cup of freshly shredded parmesan cheese.

{Take 1/2 cup of freshly shredded white cheddar cheese.

{Get 1 cup of freshly shredded mozzarella cheese, divided.

{Make ready 1 tsp. of each salt and pepper.

{Take 4 slices of bacon, cooked and crumbled (optional).

Instructions to make Spinach Artichoke Stuffed French Bread:

Preheat the oven to 350°F. Line a large baking tray with foil. Cut a channel along the length of the top of the loaf and remove the bread from it. Scoop out the majority of the bread from the inside of the channel, but leave enough bread along the bottom and around the sides for stability. Place the hollowed out loaf on the baking tray and set it aside..

Before starting, you want to drain the spinach and the artichokes of their extra moisture really well, that way your dip doesn't turn watery. Place the spinach in a fine mesh sieve and press down on it to drain some of the excess water. Then take handfuls of the spinach and squeeze out as much extra water from it as you can. Use your hands to also gently squeeze the excess water from the artichoke hearts..

Place the drained spinach and garlic into a food processor and pulse a few times to mince it all up. Add the artichoke hearts and process until everything is chopped small and combined..

Add the cream cheese, mayo, sour cream, parmesan, white cheddar, 1/2 cup of the mozzarella, the salt and pepper to the food processor and let it run until everything is thoroughly combined. Stop to scrape down the sides with a rubber spatula as needed. If using the bacon, then add it in now and pulse a few times to incorporate it in..

Spoon the dip into the bread, pressing it down as you go to get it completely filled. Depending on the size of your loaf, you might have some dip leftover, but you can either bake it separately or you can freeze it for another time..

Bake the loaf for 15 minutes. Then remove it from the oven and sprinkle the remaining mozzarella cheese over the top. Return it to the oven and bake an additional 15 minutes or until everything is hot and the cheese over the top has melted and started to turn golden..

Let it cool for a few minutes, then use a large, serrated knife to slice it in a gentle sawing motion and serve..

So that's going to wrap this up for this exceptional food spinach artichoke stuffed french bread recipe. Thanks so much for your time. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

[edgewaterfarmcsa]

CSA WEEK 11

P I C K L I S T

Plum Tomatoes - Cherry Tomatoes - Sweet Peppers (red, yellow and orange carmen) - 

Shishito Peppers - Mizuna Greens - Radish -  Parsley  - Carrots - Melon

Announcement:  after 3 months of dry ground, the earth is hydrated!  All of our fall seedings and recent plantings are loving this mix of sun and precipitation- and the sporadic visits from field rainbows are absolute magic- end of August is shaping up to be a real beauty.  As for Fall plantings we are busy with seedings of radishes (classic, daikon, watermelon), arugula, and spinach.  Kale and lettuce are in the ground, the carrot harvester is up and running and it won’t be too long before we start digging potatoes.  We’ve just barely begun our onion harvest- which historically requires all hands on deck.  Pulling onions is deeply satisfying and with a full crew it can turn into a real party.  That said, I say this from afar because the harvest typically takes place later in the afternoon/early evening about the same time I am cruising into nightly rituals with kiddos- dinner, bath, stories, bed.  HOWEVER, the onion pull is located at the field adjacent to our house so we (kids) get to do a little harvesting right before slumber. 

Also as far as Fall crops are concerned, I am using you all (our beloved CSA members) to encourage new growth on our cut and come again crops.  For example, your bunches of parsley and mizuna will clean up the field plantings of said crops and if (emphasis on IF here) we can keep up with weeding those plantings they will be ready to pick again in a month or so… That said, the light levels continue to change so fast so crop production will inevitably slow down.  OOOOF this time of year is so bittersweet.

And while I am giving you all the Fall food feels right now I want you to know that I am busy trying to figure out our fall CSA plan.  It will look different then past CSA years- we are considering pre packing all shares into boxes because the time slot for pick up is a short window..  So with that know the  information on the FALL CSA will be coming to a farmstand/email near you. And as soon as I know the plan, you will know the plan 

 TIPS - TRICKS - RECIPES:

Savory Toast adapted from: https://www.bonappetit.com/recipe/savory-toast

Spread sourdough or whole wheat toast with Greek yogurt or creme fraiche. Top with shaved radishes, fresh herbs, mizuna stems and flaky sea salt.

Quick pickled radishes:

FYI, I am really just here to up your taco game.  

Add these pickled radishes to your taco repertoire and your life will be better for it, I promise.  

1 bunch of radishes

1.5 cups white vinegar

2 Tbsp sugar

4 tsp kosher salt

1 cup roughly chopped cilantro  (optional)

1 seeded, and chopped jalalepeno (optional)

In a small pot, bring vinegar, sugar and salt to a boil to dissolve. Add red pepper flakes and set aside to cool.

Trim radishes and slice super thin, i love my mandoline for this- but please of please use the safety!.

Fill mason jar with radishes, cilantro and jalapeno, layering to evenly distribute.

Pour over cooled pickling liquid. Top off with water, seal and refrigerate. Wait 24 hours to let flavors do their thing before using.

Mizuna greens:  AKA Japanese mustard greens AKA my personal favorite greens.

I might be a little in love with Mizuna- and have been for a while now. I first discovered them when I was the head mesclun seeder (I’ve since retired from that gig).  They are excellent as baby greens however when mature, their flavor becomes even more potent with a horse radish kick.  If you think these greens are good now, you will go bananas for them in the Fall.  The cold really ups their flavor- just wait.  These greens can be eaten fresh in a salad or sandwich or braised.  I love them in scrambled eggs/ frittata if you are feeling fancy.  

JENNY’S NOTE: ok, ok i feel like some of you may be judging me for having not one, but two recipes with simple ingredients atop fresh bread- like maybe you think i am slacking here.  BUT this stuff is soooo good, and I would be doing you all a great disservice if I kept this insanely good and easy tomato recipe to myself.  And yes, as a result of entirely too long of days we often do in fact eat toast and tomatoes for dinner.

1 ciabatta loaf

3 Tbsp. extra-virgin olive oil, plus more for drizzling

2 garlic cloves, halved crosswise

2 lb. tomatoes, cored

Flaky sea salt

Freshly ground black pepper, chopped oregano, and/or oil-packed anchovy fillets (for serving; optional)

RECIPE PREPARATION

Preheat oven to 300°. Holding a bread knife so it’s parallel with work surface, slice ciabatta in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center, then cut each strip on a diagonal into 4 pieces (you should have 16 pieces total).

Drizzle 3 Tbsp. oil over bread and rub each piece to evenly distribute oil. Place bread on a rimmed baking sheet and bake until lightly browned and dried out, 30–40 minutes. Rub warm toast with cut sides of garlic; set aside.

Meanwhile, slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater into a medium bowl until all that’s left are the flattened tomato skins. Finely chop skins and mix into grated flesh; season very generously with salt.

Spoon a generous amount of tomato sauce over each toast (you may have some left over). Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.

Tomato Galette  adapted from https://www.bonappetit.com/recipes/slideshow/tomato-recipes-slideshow

Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.

2 cups all-purpose flour, plus more for dusting

2¼ tsp. kosher salt, divided

¾ cup (1½ sticks) chilled unsalted butter, cut into pieces

1 Tbsp. apple cider vinegar

1½ lb. cherry tomatoes, halved!

2 garlic cloves, thinly sliced

4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups)

1 large egg, beaten to blend

Flaky sea salt

Freshly ground black pepper

½ lemon

1 Tbsp. finely parsley

Pulse 2 cups flour and 1¼ tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.

Preheat oven to 400°. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.

Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1½" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.

Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.

Do Ahead: Dough can be made 2 days ahead. Keep chilled.   Recipe by Andy Baraghani

[weightlossfitness2]

Sunday Baking Series: Artisan Cinnamon Raisin Bread

I’ve written earlier than about how a lot I get pleasure from baking home made bread right here: Sunday Baking Series: The Miracle of Bread.  After baking many various kinds of loaves, largely from Ken Forkish‘s fabulous book Flour Water Salt Yeast, I was ready to branch out on my own.  I thought about playing with new flavors and techniques.  Hubtastic’s vote went to creating artisan cinnamon raisin bread.  We each love the flavour of cinnamon raisin however often it is available in a squishy sandwich loaf, which isn’t almost as acceptable for grilled cheese sandwiches on a chilly winter evening!

A fast on-line search revealed that not too many individuals have tried a mash-up like this; most artisan-style cinnamon raisin bread have been no-knead variations, that are simple and scrumptious however missing that teeth-cracking crunchy crust slow-proofed bread has.  I knew that including sugar would velocity proofing time (sugar feeds yeast) which may probably result in collapsed bread construction if not monitored carefully.  Raisins additionally might have an effect on the construction (they’re heavy!). 

I most likely, have been I to play it protected, ought to have used a 100% white bread recipe for the bottom loaf, however that’s not how I do issues.  Instead, the richer wheat taste of Ken Forkish’s 75% complete wheat loaf, which could be made in at some point, gave the impression of the right foil for the sugar, cinnamon, and raisins.  I had made the loaf earlier than, so I knew what it ought to seem like at every stage of the method– simply in case something went awry after including the additional substances, I might regulate course or toss the dough earlier than losing an excessive amount of time. 

The loaf began similar to another dough.  To create the 75% (by weight) complete wheat combine, 750g complete wheat flour went in to a bucket with 250g white AP flour and 800g 95-degree water to autolyze for 30 minutes, adopted by folding in 22g salt and 3g yeast.

The recipe requires just a few folds in lieu of kneading (as do all of the recipes within the guide), which is much simpler and extra hands-off.  I held off on including the improv’d substances till the second fold to reduce any impact they’d have on the construction of the dough because it developed.  I wildly guessed and added 240g raisins, 90g brown sugar, and 12g floor cinnamon.

Yes, by weight!

I folded within the new substances and let the dough rise, fold once more, and rise once more similar to regular.  No indicators of something too funky occurring but! 

I actually thought that the dough can be tremendous sticky and arduous to work with, however happily, it behaved similar to another bread dough– smooth and pliable, however sturdy sufficient to carry a form whereas dealt with.  Raisins did hold escaping throughout shaping, however I’d simply stick them proper again in.  The loaves prooved within the baskets similar to typical too…

I selected to do two completely different shapes of loaves to go along with my two completely different shapes of Dutch ovens.  The spherical loaf is extra traditional for artisan boules, however the lengthy loaf is far simpler to slice and share.  These loaves bake at 475F for 30 minutes lined in Dutch ovens, which helps entice steam and permit the loaves to spring up, about double, earlier than the crust units.  Having to bake these with out seeing them actually upped the ante!  Would a complete day’s work be value it?

The home started to fill with the scents of carmelizing sugar and cinnamon, and I took that as a superb signal.  After the primary 30 minutes of baking, I took the lids off and breathed a sigh of reduction upon seeing two completely regular wanting loaves of bread.  20 extra minutes, and the crust was a darkish, darkish brown and the interior temp was simply round 200F.  

2 agonizing hours later, we lastly bought to bust right into a loaf, and it was each bit as candy, wealthy, and aromatic as we’d hoped.  It’s very uncommon that I get a brand new recipe proper on the primary strive, however right here we’re!  I’ve made this loaf no less than four instances since my first dangerous attempt to have used completely different base recipes relying on how a lot time I’ve and what I really feel like doing, however I at all times embrace no less than just a little complete wheat for the nutty stability to the brown sugar.

This bread wants completely nothing apart from just a little butter and flake salt, however for those who should mess with it, it’s closest buddies are inexperienced apples and cheddar cheese. We might or might not have executed this for dinner many instances.

Now that I’ve executed the risk-taking for you, get within the kitchen and take a look at it out for your self. The base recipe I used is certainly one of Forkish’s “Saturday” recipes, so for those who begin comparatively early, the bread comes out of the oven by dinnertime. This snowy vacation time of 12 months is the right alternative to spend a relaxed day within the kitchen with useful and/or bored guests and a toasty sizzling oven.

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Make This Show-Stopping Grazing Table At Home

Make This Show-Stopping Grazing Table At Home

Food

Cassie Lucas of Firecracker Events

Firecracker Event‘s Grazing Table. Props include ceramic jug by Jessilla Rogers. Photo – The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.

Dinner for one! Photo – The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.

The wonderful Cassie Lucas of Firecracker Event. Photo – The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.

Photo – The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.

Last year, when Nigella Lawson was in Melbourne, I went along to see her. The talk had a really big impact on me, especially when she spoke about the importance of cooking for oneself – how this is an act of nourishing yourself and one of self-love and self-care. Grazing is the perfect quick lunch or dinner dish for this!

The inclusion options are truly endless, from what’s growing in your garden, to things green-thumb friends might pass on, and of course what’s in season at the store. My only real rule for creating a grazing table is to go for odd quantities of ingredients: three to five cheeses, three types of meat, three to five antipasto items, and three other special treats, like nougat and Turkish delight, chocolate or halva!

If you’d like a ready-to-go shopping list, below I share everything I’ve used for this spring grazing table, serving four…

  For the tomato salad

INGREDIENTS

1 punnet mixed cherry tomatoes

2 heirloom tomatoes

1 bunch basil

150g ricotta salata (or sheep milk pecorino) – this will be heaps but you can use the rest on other salads or in pasta later in the week; I’ve worked in deli’s since I was 15 years old and now it’s a faux pas to order 50g of cheese!

A dash olive oil

Optional: 50g white anchovies

Method

Slice large tomatoes and place on a plate. Add halved cherry tomatoes and basil leaves.

Sprinkle with cheese – I like to use a microplane (it’s my favourite kitchen utensil). Add anchovies and drizzle with olive oil.

This one is best prepared just before serving, though can keep refrigerated for up to four hours.

    For the honey-drizzled cheese

INGREDIENTS

500g (1 small wheel) Brillat Savarin – this cheese is next level! If you have a really big group, I’d recommend going for the ‘delice’ but the ‘savarin’ is great for a group of four to six people.

1 bosc pear, and extra dried pear for garnish (I get these from Terra Madre)

1 honeycomb, which I usually source from Leo’s or Land of Soy and Honey at Queen Victoria Market

METHOD

One hour before serving, remove cheese from refrigerator and allow to come to room temperature.

Place on serving dish/stand, drizzle with honey just before serving – if you do it first, the honey really gets a life of its own and drips everywhere. Plus, it’s truly the icing on the cake and super performative so you can even do when your guests arrive!

Then garnish with dried pear and whole (or sliced) fresh pear.

    For the other plates

INGREDIENTS

1 loaf of crusty bread ( I got this from Loafer Bread)

2 packs of crackers – we’ve used water crackers here, I also love the beetroot crackers from Terra Madre and it’s great to have some gluten-free ones on hand too.

200g Gippsland Shadows of Blue cheese from Psarakos Market (also available at Leo’s or Bill’s Farm at Queen Victoria Market)

300g Singletons Cheddar cheese

300g Heidi Farm Gruyere cheese

250g Woodside Lemon Myrtle Chevre cheese – it’s the ultimate, and looks amazing with its green-dusted outer)

150g bresaola, always shaved – there’s nothing worse than thickly-sliced meat

250g  prosciutto, I’ve used Di San Daniele

150g  casalingo hot salami

A handful caperberries, in brine

150g cornichons – our go-to brand is Marco Polo from Psarakos Market

100g roasted red peppers

150g Sicilian green olives,  in oil with rosemary and garlic

100g artichokes, in oil with chilli

1 punnet strawberries, halved

1 pomegranate, halved

300g crimson grapes or any other seasonal fruits.

100g walnuts – organic is best, they’re so crunchy (or local whole ones are fun too if you provide a nutcracker on the table

100g pistachios, natural

100g almonds, all natural or roasted if you feel like something special

150g cherry and almond nougat (try Free to Feed’s Persian style recipe here)

100g Turkish delight from Psarakos Market or Leo’s

METHOD

If you’re treating yourself to a special solo dinner, you can simply prepare a big single platter of all ingredients and dig in!

However, if making a bit of a spectacle of the spread for guests, I like to arrange meats, antipasti and bread on serving platters and other assorted dishes.

Then, on layers of chopping boards, cake stands or elevated dishes, I place cheeses (with a few enticing slices pre-cut!) alongside fruits.

Lastly, I provide a stack of plates, cheese knives and serving spoons at one end of the table – and it’s all ready to go!

[briarofthebush]

I’m in my favourite place for a casual coffee and snack in my local area. I live in a pretty commercial corner of the town, which boasts about 5 Starbucks and one cosy café, one old-school diner, several other franchised café/eateries such as ‘Chipotle’, ‘Panda Express’, ‘Red Robin’ and ‘Subway’ just to name a few. When I can, I love an excuse to take me out of this highly commercial area so I can enjoy a good coffee, and a good vibe in an independent business. My local café is often too dark, the food is pretty ordinary, and the noise unworkable. There is no nice vibe, in fact it feels hostile at times.

Here, where I am this morning, up the road a bit, away from the shopping district, there is the smell of coffee and good, smoky bacon. There are always a lot of relaxed people around, many in my own demographic, as well as younger and older. Lots of dog owners (though they keep dogs outside). People play with their kids (or ignore them) on a big rug at the back. Many people have become familiar faces to me. There is light. The coffee is excellent. The food is usually delicious. They make coconut bread and a maple and bacon muffin which is awesome. I meet here to ‘write’ every Friday morning, though sometimes it’s purely a social gathering. Oh, and they know my name now, when I order stuff!

This place sits up on Roosevelt Rd, along with a few pubs and another couple of restaurants, amongst other small businesses in Mapleleaf. I love this part of town. It is a very steep 15 minute walk up through the suburb from my place, or it’s a short bus ride.

I can get a really good fresh croissant here, or a breakfast sandwich on an English muffin or a Bagel. There are lots of cakes and quiches to choose from. There is a range of great looking sandwiches that they will make fresh, including the BBQ pork, the Cuban, Turkey, cream cheese and cranberry, Tuna salad, Mediterranean roasted veges, (though I’ve yet to try one).  I often get a croissant with ham and cheddar, which is chockers with good ham, unlike in Australia, where the meat portion on a sandwich is distinctly light-on. (I really think there is no excuse for skimping on the meat in a sandwich, because they are incredibly expensive, for that tiny sliver of turkey or beef or pork they give you at home.) Let the Americans take credit for knowing how to put together a good sandwich.

Although don’t get me started on the bread. AS we speak, I am stocking up on par-baked and bakery reads in my freezer, because there is no such thing as a corner bakery for miles or a milk bar where can grab a loaf on my way home from places, and I live a good walk from the supermarket. I have tried several of the packaged brands of bread, the white, the whole-wheat, the grainy, and they all stick to the roof of our mouths. They have so much sugar in them. They feel wrong, they taste wrong. Only the Italian style or Sour dough breads are less sugary. The good bakery breads are excellent, but as I said, I have to get to a supermarket that is out of my way when I’m in transit, so I make special ‘bread shopping’ trips to stock up. If I had a bigger kitchen, I would make my own.

I love to buy a sandwich at QFC, an upmarket grocery where I can also get a hot sandwich from the deli counter on my way out, and savour it’s deliciousness on the way home as a reward for walking up to the supermarket along the noisy, smelly road. They give them names like ‘The Rainier’ or ‘The Snohomish’, and pack them full of really nice cheese, pestos, relishes, mustards and Boars Head Cured meats. I always feel like a bit of criminal for ordering one, but it is so worth it to get one. And always get it cut in half so it can be stretched to 2 meals, or shared.  One day Johnny and I greedily thought we could eat more than a ½ roll each, and ordered a grilled cheese sandwich as well to share on our way home. We were really hungry and it was a very cold and grey day. We walked past the old homeless guy on his wheelie-walker on our way in, and the minute we saw him again on our way out we knew we had to give the grilled cheese to him.  I will one day be greedy enough to order one for myself.

These are but a few memorable foody experiences I have had here in Seattle, in USA generally. I wish I could say I’ve had many more, but I really did know what I was in for, moving here. I knew it could be a challenge, to be able to eat what I was used to here. I knew the food would, at the very least, look different, and possibly taste differently. I have been really fortunate to fall in with foody types, who have travelled, and have shaken loose their need to have every little thing BBQed, covered in buffalo sauce and bleu cheese and other indiscriminate flavourings, or in a burger… people who ‘get’ food, and care where it comes from, and that it is different the world over.  We’ve been taken to a place that does oysters and raw food, which is possibly the best place in town, we’ve had amazingly cooked Central American food at a gaudy old garage painted up to be a festive cantina- served Mojitos with plantain chips and moles to die for. We’ve had beautifully cooked Bistec et frites in a French restaurant, crab dips, lobster rolls, Aussie style pies, authentic Mexican food, Indian food, Korean banquet, Yum Cha and Southern style food truck delights. We had Caribbean style jerk cooked food in beautiful sandwiches, in another converted garage. (This up-cycling of mechanic workshops into restaurants is to be commended).  We were fed a delicious crab and lobster filled ravioli- lasagne at Christmas. We have had fresh filled dumplings cooked for us, pork ribs and roasted chickens and lamb chops cooked for us by our friends in their homes. Beautiful, fresh and nutritious food.

We’ve have tried Southern fried chicken in a few places, and I can’t fault it anywhere. It is always delicious. All I know is, I should never really have it.

All the same, as much as Seattle is fast becoming a foody destination, (according to word on the ‘street’), the idea where a café is a more casual place where there is restaurant style great food available has not quite caught on. Not in the suburbs, at least. People still expect and receive the over-sized sandwiches, huge plates of diced potato and bacon with everything, hot or BBQ sauce with everything, and there seems to be an expectation for people’s plates to be loaded up with no space left. Loaded up to the roof in some cases. Lunch is often a 3 courses on an order affair, with soup, salad, chips to go with your sandwich, panini, burger or bagel. You feel weird just ordering a sandwich. But I quite like the ½ sandwich +soup options in some places. (You don’t have to be a pig). You are often expected to order at the counter and bus your own dishes. As nice as the staff are at the counter, they don’t often clean up after you. Everyone knows where to put their dirty dishes. Salads are often very much a chopped up bowl of everything in a bowl. I have seen maybe two carefully arranged salads on a plate in 20 months.

Breakfast, on the other hand, is a FULL plate of stuff, and often a pancake to go with it. The American breakfast is seemingly a tradition that will never budge, especially since people in the west will now eat biscuits and gravy, fried chicken and waffles, and even pulled meat on their eggs Bene, (which often is smothered in béchamel and not hollandaise). The Avocado Smash phenomenon and the Shakshuka are happening, but only in those very trendy cafes where people line up out the door, such as you see on Portlandia. The best option if you don’t want to walk out feeling like you’ve done something really dirty and need to go and take a long shower and hit the gym all afternoon, is to have a breakfast bagel or croissant. Which is what I do here quite often. They don’t actually do big plates of food here, just sandwiches, quiches and cakes. Beautiful cakes, wholesome and generously full of fruit or nuts. Their coconut bread is to die for.

Today I am going to do something different for me, and order pie (fruit, probably berry), only I didn’t see any pies in the display case at the counter. But I do know that, unlike at home where you feel very strange and humiliated to ask for things you cannot see, I know I can ask here and they will probably want to give me along and well explained story about the display case being broken or the pie oven being broken or the berry supplier being on strike. And then we’ll probably get talking about my accent and about someone’s sister who went to Adelaide or somewhere. It will be pleasant and not humiliating. And then I’ll order something else.

When I leave here I will probably hit QFC and grab some good bread and maybe even a sandwich for Johnny and I to share for lunch. If we go to the pub later it will mean a fairly naughty food option. Happy Hour Food is often quite calorie heavy. Cheese balls, Fried curds with a delicious raspberry sauce, Fries, pulled pork potato skins, pizettes, nachos, burgers, sliders, buffalo wings are some of the things you might find on the menu. One of our 2 locals has much more fresh fare, (woodfired pizzas and salads for example) and the other has much more traditionally prepared, aka fried food. Unfortunately the one with the cheap Mug Club beer is the one with all the greasy options. My favourite item on their menu is a raw tuna Poke ‘nachos’ on fried wonton skins, with mashed avocado, jalapeno slices, spring onion and a teriyaki dressing. It is really delicious, but doesn’t seem to line my stomach for the ensuing pints of beer well enough, unfortunately. It has taken months of experimentation to figure out the best ‘drink friendly’ foods to begin a night on, and to work out that a starter snack of something small but stodgy then another later on after a couple of drinks, then maybe a THIRD night cap (small) supper is possibly the best way for me to cope with 3-4 (or more) pints. It can get pretty washing machine-like in my tum at times.

(I’d better poke in a disclaimer here: while I am not on a strict calorie controlled diet, I am actively trying to NOT put on MORE weight before I return home to the land of salad days). A heavy meal when drinking is just stupid. Dessert is ridiculous. No-one needs that much food! Well I don’t. I don’t move enough.  And then, if brunch is on for the next day, well that is just really asking for more lard to deposit itself on my rear…

I’ve actually decided against the pie. The shared monster sandwich Johnny and I will have will be quite enough food for the rest of the day.

Until ‘happy hour’.

Take Me Home, Country Loaf I’m in my favourite place for a casual coffee and snack in my local area. I live in a pretty commercial corner of the town, which boasts about 5 Starbucks and one cosy café, one old-school diner, several other franchised café/eateries such as ‘Chipotle’, ‘Panda Express’, ‘Red Robin’ and ‘Subway’ just to name a few.

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This Mac & Cheese Pie is the entirety we've got ever dreamed of and extra.

When you region all of your foodie hopes and goals for the week in one cheat meal, you need it to do double obligation.

A conventional option, for instance, will be the chip sandwich; golden, crispy chips nestled in buttered clean white bread. Taco fries or nachos each pull their weight too.

Now, but, M&S have unveiled a serious contender for the ultimate consolation meals.

Ladies and gents, can also we introduce… The Mac ‘n’ Cheese & 1st baron Beaverbrook Pie.

The concept of mixing deliciously gooey mac ‘n’ cheese with the crust of a pie originates from Scotland, and it changed into a current journey to Edinburgh that stimulated the M&S food group to create the brand new dish.

To make it mainly moreish it’s crowned with (anticipate it) a smoked Bacon falls apart.

“Mac ‘n’ cheese is the remaining in consolation meals and we’ve taken it a step in addition by means of putting it in a pie for a truely indulgent deal with.” says Matt Dawson, pie product developer.

“It’s a primary at the excessive avenue and we’re positive customers are going to adore it as a good deal as we do!”

Oh, yeah, Matt. We’re certainly going to like this.

The Mac ‘n’ Cheese & 1st Baron Verulam Pie (€four.50) is to be had in M&S shops now. We’re going to be choosing one up on the way home from the fitness center…

  Are You Able to Surrender Cheese?

A number of you analyzing this will be vegan, a few could be vegetarian and some might be the flexitarian. If you are vegan, then this might not observe however If you’re vegetarian or flexitarian then here’s an undertaking –

Will you to keep in mind giving up cheese, or at the least, cutting lower back on the amount you are currently eating?

So let’s have a look at if there may be something below a good way to begin you questioning or cause greater studies and education.

1. The dairy industry is, unluckily, one among the largest polluters of the environment… That and livestock.

Because the need for dairy products will increase international, the number of cows being milked additionally has to go up. presently there are 264 million dairy cows, generating nearly 600 million tons of milk each yr. That is a remarkable amount as you can upload on the pork cattle that is around 971.482 million. This is a lousy lot of bovine that must be fed and watered.

So, now not best is there a drain at the water, destruction of rain forests for feed for those animals, however, there is also the waste and the quantity of methane that every cow produces… each day!

Lamentably water may be contaminated because of leakages of nutrients like nitrogen and phosphorus both at once into the move/river or through the water table which then can pollute waterways in addition down the line making them very toxic.

Even if farmers are careful and are environmentally aware, the sheer number of dairy cows just makes all of it an excessive amount off of a losing war.

2. Then there’s the actual method of having a cow to give her milk. This comes beneath the cruelty label As the calves anywhere from just born to a few or four days antique are taken far from their moms. It’s far coronary heart-wrenching to hear the plaintive cries of each mom and infant. The male calves are killed as they are of little use to the farmer and the women are kept to replenish the herd. A cow is stored pregnant and lactating constantly until around 5 years by way of which era they are so spent they’re just sent off to slaughter.

3. On an exceptional note – cheese is as addictive as sugar. Yes, it’s been scientifically established. So In case, you suppose you clearly cannot pass without cheese, now why. also, unless your ancestors are from Europe in which a genetic mutation unfold that gave human beings the capability to produce lactose and drink milk (most effective approximately 35% of people have this gene), then dairy isn’t always suitable for your health regardless of what the dairy industry spin docs inform you.

So how do you Surrender cheese? begin slowly.

Make a listing of the cheeses you certainly love – e.G. Edam, Brie, Feta then choose one, e.G. Feta, and log on and look for “make Vegan Feta cheese” – you ought to use the word vegan.

You will get some of the recipes back… some are made from tofu, others from nuts… check them out. You may make a couple of different ones to locate one which genuinely appeals to your palate.

3. Meat Pie Recipes Which can be a have to-Attempt

During birthdays, Thanksgiving or Christmas, it’s now not a surprise to look that pie is served. it is because It’s miles taken into consideration to be a special dish mainly when home made. however, you do not need to watch for a unique event to devour one, make these delicious meat pies at domestic and it’s going to experience just like the holidays!

Meat Loaf Overload

What you need:

half kilogram ground red meat, cooked 1 egg 1 onion, chopped 1 piece nine-inch unbaked pie crust 2 cups prepared mashed potatoes 1 cup entire corn kernel half of cup shredded Cheddar cheese 1 tablespoon Worcestershire sauce 1 tablespoon ketchup Blend collectively cooked pork, egg, onion, Worcestershire sauce and ketchup in a bowl. spread corn kernels calmly over crust then top with pork combination. Layer with mashed potatoes then sprinkles with cheddar cheese. Bake pie in a pre-heated oven (350 ranges F) till cheese has melted and lightly browned, about 30 to 40 minutes.

Creamy Turkey Pie

What you need:

2 cups cooked turkey, sliced into chew-length portions 2 cups blended greens 1 1/2 cup condensed cream of fowl soup 1/2 cup shredded cheddar cheese 1 package deal 9-inch double crust pie 1 teaspoon salt 1 teaspoon pro-pepper mixture Area 1 pastry crust on a baking dish and set apart. In a huge bowl, combine turkey, blended vegetables, cream of fowl soup, cheddar cheese, salt, and pepper. Pour combination over organized pie crust then top with the closing pie crust. Pinch the rims of the crusts together to seal. Using a sharp knife, cut a slit on a pinnacle of the pie. Bake in a pre-heated oven (350 stages F) for 35 to forty mins, or until filling is bubbling and crust is golden brown.

Tacoriffic!

What you want:

half of kilogram floor red meat, cooked 1 bundle refrigerated crescent roll dough 1 3/four cup refried beans 1 1/2 cups shredded cheddar cheese 1 cup salsa, slightly drained 1 cup buttercream 2 half of tablespoons taco seasoning Press dough in an oiled deep-dish pie pan. unfold beans calmly over the dough then pinnacle with sour cream. Season cooked ground red meat with taco seasoning then sprinkle over sour cream. Layer with salsa and pinnacle with cheddar cheese. Bake in a pre-heated oven (350 degrees F) for the half-hour or till crust has browned and cheese has melted.