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cuisinecravings · 2 years

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What to Serve With Bruschetta Chicken? 5 Best Dishes

Are you searching for What to Serve With Bruschetta Chicken? Grilled bread is topped with juicy chicken, sliced tomatoes, olives, and basil in a chicken bruschetta. And, while this seems like a tasty snack on its own, why not make it a meal? Check out some of the delectable side dish ideas for you to try! Also, do let us know if you try any of these bruschetta chicken pairings.

What to Serve With Bruschetta Chicken

What exactly is Bruschetta?

Bruschetta is a traditional Italian meal made of sliced bread dipped in olive oil. It has tomato slices, garlic, and basil leaves on top. It's usually served as an appetiser before the main course, but it also works well as a side dish. Bruschetta can be served with soups and salads, or it can be eaten on its own!

What Pairs Well With Bruschetta Chicken? 9 Fantastic Side Dishes

Some of the best bruschetta side dishes are typically served as appetisers. Here are some tasty options to consider: - Brown rice with garlic - Salad antipasto pasta - Tomatoes stuffed with cheese - Caramelized pumpkin - Leeks that have been braised Brown Rice with Garlic You'll be salivating in anticipation of a delectable blend of garlic fried rice and crispy chicken bruschetta. The ingredients for this recipe are olive oil, garlic, uncooked rice, parsley, salt, and water. You can add another vegetable if you want to balance out the cold chicken flavours. Salad Antipasto Pasta While the name is a mouthful, you won't be able to stop eating this pasta salad. The combo of pasta salad and bruschetta is superb. A light and refreshing antipasto salad accompanied by a taste of bruschetta will satisfy. To make the dish even more delectable, you can add anything you desire. Light Italian features such as olives, bocconcini, cooked pasta, and sun-dried tomatoes make up the ingredients. If you want to spice things up a little, add some cheese or meat. The dressing, which consists of olive oil, chile flakes, salt, pepper, and parsley, is also incredibly simple to create. Tomato Stuffed Shells Stuffed tomatoes are another fantastic side dish to serve with chicken bruschetta since they have a variety of tastes. They are also really simple to create. Breadcrumbs, mozzarella cheese, chilli flakes, fresh basil, and tomatoes are all you need. Although you can add minced meat and other flavourings if desired. https://www.youtube.com/watch?v=Q3xg35pcLyo Caramelized Pumpkin Roasted pumpkin is bursting with flavour, and while it's excellent on its own, it's much better when paired with chicken bruschetta. This light meal will be unbelievably delicious due to the unique combination of ingredients. Pumpkin, chilli flakes, salt pork, vegetable oil, white wine vinegar, and white pepper are the only ingredients needed. Braised Onions Braised leeks are superior to fried leeks because they are enhanced with beef stock, lemon zest, and a sprinkling of pepper. This variation of braised leeks goes nicely with any bruschetta recipe, particularly a chicken bruschetta.

What to Serve With Bruschetta Chicken - Yummy Bruschetta Side Dishes

From macaroni salad to roasted pumpkin, these mouthwatering side dishes will have your tummy satisfied in no time!

Read More :-

Did you Know What to Serve With Turkey in The Summer? What to Serve with Stuffed Shells? Complete Guide What to Serve With Vegetable Soup? To Complement It? What to Serve with Italian Beef Sandwiches? Brief Guide What to Serve with Taco Salad? Complete Guide About Salad What To Serve With Dumplings?

What to Serve With Bruschetta Chicken - Frequently Asked Questions

In Italy, how is Bruschetta served? In Italy, bruschetta is topped with pork salami and eaten. The toasted bread is garlic-rubbed, drizzled with olive oil, and seasoned with salt. Is Bruschetta considered a side dish? Antipasto is an Italian word that means "before the meal." It can be served as an appetiser or as an entrée. Is Bruschetta better served warm or cold? Bruschetta toppings can be served cold, but the bread should be warm. Read the full article

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kriskanews · 2 years

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Una piacevole pausa di mezzogiorno molto gustosa e rilassante all’Osteria Pratellino in zona Campo di Marte a Firenze😍 Menu pranzo con tre formule tutto incluso a partire da 10 euro, proposte sfiziose e curate preparate con materie prime di altissima qualità. Menu cena ricco di piatti fiorentini e toscani stagionali che tornerò a provare! ➡️ @osteriadelpratellino Ecco quello che abbiamo gustato😋😋😋 🔸Antipasto: polpette di verdure di stagione con insalata verde 🔸Primo: pappardelle di pasta fresca al cinghiale 🔸Secondo: spicchi di zucca arrosto con passato di carote allo zenzero e indivia scottata 👌👌👌👌👌 A pleasant and relaxing noon break at Osteria Pratellino in the Campo di Marte area in Florence.😍 At lunchtime 3 all-inclusive formulas starting from 10 euros with delicious and selected proposals made with raw materials of the highest quality. Dinner menu full of seasonal Florentine and Tuscan dishes that I will try soon! Here's what we enjoyed😋😋😋 🔸Appetizer: seasonal vegetable meatballs with green salad 🔸First course: fresh pasta pappardelle with wild boar ragout 🔸Second course: roasted pumpkin with ginger carrot pass and scalded endive 😋😋😋 💝#whatsforlunch #ristorantifirenze #foodaddicted #lunchmenu #foodblogger #foodblog #osteria #pausapranzofirenze #vegetableballs #pastafresca #pappardellealcinghiale #wildboarmeat #mangiarecongusto #foodforfoodies #zuccagialla #mangiarebene #italianfoodphotography #foodie #italianfoodblogger #italianfoodlover #buonappetito #polpettediverdure #polpettevegetariane #cibobuono #ciboitaliano #wheretoeatinflorence #pranzotraamiche #cibotoscano #foodpickchat #foodiesinternationalchat (presso Osteria Pratellino) https://www.instagram.com/p/Cj5xFsUDKWL/?igshid=NGJjMDIxMWI=

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dritataylor · 2 years

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Giada chessy corn fritters

Giada chessy corn fritters series#

Sunny Anderson - Host of Cooking For Real co-host of The Kitchen.Ted Allen - Food and wine connoisseur host of Chopped.8 Switch to The Cooking Channel and Season 7.It consists of chefs picking out favorite dishes they've eaten in places throughout the United States, in specific categories. After being cancelled by The Food Network, it was brought back on the Cooking Channel in 2018. The program originally aired as a one-time special in late 2008.

Giada chessy corn fritters series#

The Best Thing I Ever Ate is a television series that originally aired on Food Network, debuting on J(after a preview on June 20). ( Learn how and when to remove this template message) ( July 2018) ( Learn how and when to remove this template message) Please help by editing the article to make improvements to the overall structure. Visit her at Related Posts: Cook to Thrive by Natalie Coughlin Dinner For Everyone by Mark Bittman Lucky in Love by Eleni N.This article may be in need of reorganization to comply with Wikipedia's layout guidelines. Born in Rome, Giada grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. GIADA DE LAURENTIIS is the star of Food Network’s Everyday Italian and Giada at Home, a judge on Food Network Star, a contributing correspondent for NBC’s Today show, and the author of five New York Times bestselling cookbooks. Providing an intimate sneak peek into Giada’s day-to-day family life with Todd and Jade, and chock-full of gorgeous color photographs, WEEKNIGHTS WITH GIADA will be a new favorite for longtime fans-and a new kind of handbook for home cooks everywhere. –DESSERTS: Oatmeal, Cranberry, and Chocolate Chunk Cookies Mini Pumpkin Cupcakes with Chocolate Frosting Chocolate Mascarpone Pound Cake Apricot Oat Bars Gingerbread Affogato –BREAKFAST FOR DINNER: Breakfast Tart with Pancetta and Green Onions Almond Pancakes Peach and Cherry Frittata Fig and Brie Panini Crepes with Peanut Butter and Jam Crispy Breakfast Pita Savory Polenta with Sausage and Dried Cranberries Smoked Salmon Crostata –CHANGE OF PACE: Sweet and Spicy Greek Meatballs Thai Turkey Lettuce Wraps Asian Quinoa with Salmon Black Forbidden Rice with Shrimp, Peaches, and Snap Peas Chicken with Peruvian Chile Sauce Tofu with Miso Vinaigrette, Mushrooms, and Edamame Tilapia Fish Tacos with Arugula –MEAT, POULTRY & FISH: Grilled Sirloin Steaks with Pepper and Caper Salsa Herbed Lamb Chops with Homemade BBQ Sauce Crispy Chicken with Rosemary-Lemon Salt Turkey and Pancetta Pot Pies Salmon Cakes with Lemon-Caper Yogurt Sauce Broiled Tilapia with Mustard-Chive Sauce –PASTA & GRAINS: Farfalle Pasta Salad with Broccoli and Pearl Onions Whole Wheat Linguine with Basil, Bacon, and Shrimp Risotto with Currants, Pine Nuts, and Feta Cheese Sweet Corn and Basil Lasagna Wagon Wheel Pasta with Pancetta and Peas Orzo with Smoky Tomato Vinaigrette –BRUSCHETTAS, SANDWICHES & PIZZAS: Bruschetta with Lamb, Fontina, and Greens Mini Meatball Sandwiches Ham, Gruyère, and Apple Panini Mediterranean Halibut Sandwiches Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza Antipasto Calzone Burgers à la Pizzaiola –SOUPS & SALADS: Creamy Sweet Potato and Rosemary Soup Shrimp and Sausage Cioppino Jalapeño and Cherry Tomato Gazpacho Couscous with Watermelon, Watercress, and Feta Cheese Lemony White Bean, Tuna, and Arugula Salad Roasted Salmon, Snap Pea, and Cucumber Salad Some featured recipes in WEEKNIGHTS WITH GIADA include: All of the soups, sandwiches, pizzas, pastas, and meat and fish dishes come together quickly, most in half an hour or less. As she says in the dedication, WEEKNIGHTS WITH GIADA is “for everyone who comes home after a long day and wonders what to cook for dinner.” Flavor, freshness, and fun take center stage while cooking times, pots dirtied, and stress are kept to a minimum. Here is Giada at her most inventive-and at her most laid-back. Now, for the first time, in WEEKNIGHTS WITH GIADA: Quick and Simple Recipes to Revamp Dinner (Clarkson Potter on sale March 27, 2012), Giada tackles weeknight cooking in her vibrant signature style.Īs Jade grows up and schedules get busier, Giada has developed fantastic go-to recipes to get a delicious meal on the table in a flash. Giada De Laurentiis is one of America’s most-loved culinary stars, adored for her Food Network hit shows and her New York Times bestselling cookbooks alike. I hope these recipes inspire you and your family to gather around the table (or picnic blanket!) for some fantastic dinners-and, most important, a whole lot of fun. Weeknights with Giada Giada De LaurentiisĢ1 is what weeknights look like in my house.

#Giada chessy corn fritters

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nookishposts · 5 years

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Scent-imental

It’s a rainy day in Portland, after 3 spectacularly sunny ones that drew us outside to play as much as we could. Autumn has been twirling her skirts between frosty mornings and warm windy afternoons. The sun is setting earlier than we are ready for. But there are compensations. The neighbours have been by to make introductions and we have been gifted with tomatoes, homemade chili sauce and the lightest pumpkin loaf I have ever eaten. Our house smells amazing at the moment; there’s antipasto in the making. Applecrisp and sweet potato brownies are also on the agenda. My Beloved and I stood comfortably side by side this morning, with two cutting boards and good knives rendering heaps of vegetables into a huge bowl of colourful confetti. A little oil and seasoning and into the oven they went to roast before hitting the stew pot with fresh tomatoes and basil. There’s a Motown soundtrack to sway to. The distinctive sharp pop of confirmed vacuum seals has it’s own rhythm. It all becomes a dance, steps inherited and invented as we go.

Everybody cooks something that makes their house smell good. But this morning was monumental for us, because we have waited 11 years to have a kitchen big enough to be able to work in together. The house we moved into less than 2 weeks ago is not large, but because the kitchen, living room and dining room are one giant open space, it feels bigger than it is. For reference, when I was a little kid on the farm, the kitchen was the heart of the house and large enough that I could ride my tricycle around the kitchen table with plenty of room to spare. The kitchen we are so thrilled to be creating in now is actually big enough that I could ride circles in it. As an adult. Really. Don’t try to picture it, (nobody needs that vision) just trust me. We are thrilled. We have supper guests already and being able to stay a part of the conversation as we work to get the meal on the table is truly wonderful.

I’ve cooked in a lot of kitchens, commercial ones as well as my own. Nursing homes, all-night pizza joints,coffee shops, commissaries and cafeterias. The work got me through college and university. I have been known to cuss like a stevedore on the rare occasion I have nicked or scorched myself in the course of creation, but that’s the only thing I have in common with Gordon Ramsay. I’ve had some great teachers. Including shortbread lessons that only a Grandma can give. (” You’re worrying that dough too much!”) I’m at best a competent cook, can’t make pastry to save my life, but there is something so incredibly sumptuous about fresh ingredients, decent equipment, space to work and excellent company with whom to share it . Even if the sauce spills and a pot boils over now and then; cooking is therapeutic. Can you think of a more comforting smell than warm nutmeg?

I’ve written before about the conversations around my Grandmother’s kitchen table, she and my Mum and Aunts in the full throes of “remember-whens” not always entirely fit for eager little eavesdroppers. There was as much spice in the stories as the soup. They’d be peeling apples or potatoes, guiding tomatoes through the hand grinder that vise-clamped onto the edge of the arborite table covered in an oilcloth with endless stories of it’s own. A steam kettle whistled for attention as something from the oven, sausage rolls maybe, cooled on the windowsill. If it was too hot, we removed to the porch to snap beans or shell peas pinging them merrily into a tin bowl, routinely swatted for eating as many as we thought we could sneak. Hulling berries meant stained knees as we had to pick twice as many as we actually needed for pies and jam and otherwise “putting up”. Few had the luxury of a deep chest freezer, so it all went into the jars.

The root cellar scared me just a little. We had no freezer so the rainbow of heavy glass spent the Winter waiting on wooden shelves in what was essentially a dugout beneath the kitchen. Spiced pears squashed against the rounded shoulders of the jars like trapped grotesque faces. Pickle spears looked like piano-key teeth on edge. Beets appeared to bathe in blood. A single low-wattage swinging light bulb cast eerie shadows, totally responsible for my imagination turning such lovely work into nightmares. If I was sent down for pickles or peaches, I didn’t linger; the smell of the very Earth itself, breathing back at me as I raced back up the creaky wooden steps sent shivers up my spine. I didn’t want to think about what else might be waiting down there.

My Beloved just asked me if I wanted to open a door and shatter a canning jar for old times’ sake. She refers to the days of my poor Mum canning and pickling everything in sight at harvest time, over a giant cast iron sink and drainboard; we kids were firmly reminded to use the front door for those hot and steamy hours, but I would routinely forget and coming swinging through the back door, right into the kitchen next to where the freshly-scalded jars were draining. All it took was one cool October breeze at the wrong moment. Suffice it to say I did a fair amount of time sweeping up glass and hearing a terse explanation about how“dear”(expensive) jars were. I am slightly better behaved as an adult, but then again some of the jars we use now are the very ones both Grandma and Mum used, with glass lids and rubber sealers. They are dear in an entirely different way.Sealing wax only got used when they ran out of mason jars and Cheese Whiz jars carefully scrubbed could do in a pinch, but nothing beats those heavy jars stamped 1939.

I can recall late-night conversations with my Mum on Christmas Eve as we tore bread loaves into chunks so they could get stale on the counter overnight to be ready for turkey dressing. More recently, there were early morning conversations about the state of the World at a bakery owned by friends, against a backdrop of classical music and the scent of cinnamon rolls rising, rum-soused loaves of dark Christmas cake, and my first experience of sugar plums. Those scents will become prevalent again in no time, but this is October, for soups and stews and roasted vegetables that next year will come from our own gardens. By then we will have been seasoned by our new home, know all the names of the horses across the road, and be able to smell the rain before it arrives. We’ll have our own stock of preserves on pantry shelves, generously generation-spiked with loving and laughing voices of the memories they perpetuate.

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informationguide · 3 years

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Sample meal ideas for fast weight loss

These sample meal plans are low carb, which limits carbs to 20–50 carbs per day. Each meal should have protein, healthy fats, and veggies. If you’d prefer to lose weight while still eating complex carbs, add in some healthy whole grains such as:

quinoa

whole oats

whole wheat

bran

rye

barley

Breakfast ideas

poached egg with sliced avocado and a side of berries spinach, mushroom, and feta crestless quiche green smoothie with spinach, avocado, and nut milk and a side of cottage cheese unsweetened Greek yogurt with berries and almonds

Lunch ideas

smoked salmon with avocado and a side of asparagus lettuce wrap with grilled chicken, black beans, red pepper, and salsa kale and spinach salad with grilled tofu, chickpeas, and guacamole BLT wrap with celery sticks and peanut butter

Dinner ideas

enchilada salad with chicken, peppers, mango, avocado, and spices ground turkey bake with mushrooms, onions, peppers, and cheese antipasto salad with white beans, asparagus, cucumbers, olive oil, and Parmesan roasted cauliflower with tempeh, Brussels sprouts, and pine nuts salmon baked with ginger, sesame oil, and roasted zucchini

Snack ideas

cauliflower hummus and veggies healthy homemade trail mix with nuts and dried fruit kale chips cottage cheese with cinnamon and flaxseeds picy roasted chickpeas roasted pumpkin seeds tuna pouches steamed edamame strawberries and brie

#diet plan #easy diet plan #weight loss tips #healthy foods

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thecoroutfitters · 6 years

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Written by R. Ann Parris on The Prepper Journal.

Editors Note: Another article from R. Ann Parris to The Prepper Journal. If you have information for Preppers that you would like to share then enter into the Prepper Writing Contest with a chance to win one of three Amazon Gift Cards with the top prize being a $300 card to purchase your own prepping supplies!

On a budget or waste-minded, now and especially in hard times – whether they’re personal or widespread – making the most out of our time and labors, and the foods we’ve grown or purchased, is important.

There are some additional tips for increasing ease and variety in the article about food preservation from a prepper-specific perspective (http://www.theprepperjournal.com/2018/08/01/preserving-the-harvest-canning-and-dehydrating/) and there are some inexpensive tools that can make food preservation faster and a fair bit easier on the hands (and on the back, and feet, and knife sharpener…). Here I’m hitting some quickie snippets that increase the frugality, efficiency, and ease of our home preservation, as well as some that increase the variety and options we have waiting in our cupboards.

I assume some basic familiarity with the most-common preservation methods, so make sure to check out the intro articles on TPJ and get the Ball/Bernadin canning book. The Excalibur dehydrating guides and recipe booklet is available for free online for download, too. It’s largely applicable to any electric dehydrator.

Into the Eats…

Churn out tongue-pleasing treats by dehydrating things like watermelon and cantaloupe. We can just slice them, or we can give them a whirl in a blender to turn into leathers or roll-ups.

The natural sweetness isn’t just a treat for a mood boost. It’s also a way to get an energy boost from nice, natural sugars and keep on trucking awhile.

Oddball bits of produce? Can up some antipasto or spicy pickle mixes. Anything works – peppers, cauliflower, broccoli, cucumbers, zucchini, celery sticks or kohlrabi spears, summer squashes, beets, carrots, green beans or wax beans, leftover olives, pea pods, even the odd egg or some leftover smokies, meatballs, or larger sausages.

It’s especially useful for larger flat types of green beans or lima beans that normally don’t make great green beans, but that will otherwise be wrecked by changing weather or the small percent left when most of the harvest has finished and we want to turn that bed/row/field.

Those small bits can also be easily canned as veggie medleys or soup starter.

Dehydrating is also an excellent way to preserve foods when we only have little bits and pieces of any one thing, but more than we’ll eat before it goes bad (especially without refrigeration).

Canning soup blends? Like mushrooms? Throw a couple of slices into each jar. That’s all you need to have the flavor permeate.

We can also dehydrate and then mince or grind mushrooms (from cans, too), for a little bit that goes a long way in sauces and broths.

Roast veggies before pressure canning. It provides deeper flavor as well as sometimes affecting the textures that result, especially for things that are prone to going mushy.

We can dehydrate our own quick-cook beans. Boil up some extras – plain. Rinse them, spread them out to dry, and store them with a moisture or oxygen absorber. When we’re ready to make them, we can either simmer for 20-45 minutes, or soak them for the day or overnight and they’ll be ready to heat and eat.

*Cook the beans plain, and either simmer or rehydrate with seasonings.

We can do bean purees (refried, humus), too, spread out like we’re making leathers or roll-ups (spaghetti sauce and applesauce, too). We can pummel them into bits or carry strips and chips with us, then quickly rehydrate them into a meal or side, campfire or kitchen.

The dryer/harder we get those, the longer they’ll last, like any dehydrated foods.

With seasoned beans and anything that includes fats and oils, the shelf life will decrease pretty significantly compared to plain – it’s that head-scratching wheat berry, flour, pasta conundrum again.

Line a bowl or pitcher with a storage bag to save the liquids from canned and drained frozen fruits to make jelly or syrup. Not sure of the sugar content? Use tapioca or corn starch for “now”/fridge versions or try a no-sugar pectin.

Those no-sugar pectins will store for years past best-by dates in the fridge, and may come in handy some time when we’re canning and realize there’s not enough sugar. (Jams and jellies require as much sugar as fruit, just about.)

While we’re making jelly, don’t rely on recipes’ times. We can always re-boil or use syrup, but for rock-solid, consistent results, use a chilled-spoon/plate or sheeting test.

Corn cobs that have had the kernels removed can be boiled down and turned it into homemade “Karo” or “Golden Eagle” corn syrups to use as a sweetener. (The cold-plate test is an excellent way to judge how far your syrups have gone, too.)

Scraps

Almost anything we can or dehydrate creates scraps. Most of those scraps can have a second and third life. Veggie peels and bones can be made into stock. Most fruit peels and cores can be soaked and turned into jellies.

Can, freeze, or dehydrate the mash strained from making jelly. It can be used for leathers/roll-ups, teas, animal supplements and treats, or flavoring breads, muffins, yogurt, oatmeal, sorbet/ice cream, etc.

We do want to be aware of dangerous/toxic seeds and remove those as needed. However, save the “safe” seeds removed from oversized cucumbers, squashes, and pumpkins – they can go to any birds, and most can go to hogs or goats.

Once we’ve gotten the very last use out of our foods, there’s the compost option, but most of the peels, cores, pods/shells, and tips are perfectly safe to add to animals’ feed or save for treats and winter-spring health boosts.

Prep Extra Jars & Lids

Jams, jellies, and pie filling are a bit notorious for filling up a little less or a little more than a recipe calls for. That’s due to fruit’s initial water content, and how long we process it, but it can happen with anything – hot pack or cold, pressure canning meats or water bathing tomatoes.

Having an extra jar on hand makes overage no big deal. There’s no stopping to wash more.

Having a pint, half-pint, or 4-oz jelly jar on hand already clean makes it even easier to adjust on the fly when we have a little more or a little less of something.

Having the spares on hand and ready to go also means we don’t have to stop in the middle, wasting time (and, from prepper perspectives, fuels) while we chase down a lid and rewash it.

Size Matters

Sometimes life is easier with fewer choices, and it’s definitely easier to organize and arrange things if we have nice, modular pieces. Even so, while prepping for home preservation, get a variety of jar sizes.

In a grid-down or emergency situation, we may not be able to keep leftovers very easily, and there are things we just don’t go through very fast. Small and tiny jars of herbs and condiments help with that, even now.

Some smaller jars also help us with gifts and potlucks now, and will increase options later. It lets us compile a variety of goodies instead of just one thing. That can help us with both bartering and even “brown bag” lunches later.

Which goes right along with…

Open What You’ll Use

Especially for canning, preserve foods in reasonable one-use sizes. With a big family, we might very well want chicken cubes in a full quart. For only a couple of people, pints or half-pints are more reasonable and for some of us, little jelly jars might actually be the best-fit to avoid waste.

Tiny jars are especially helpful for sausage stuffing, lil’ smokies/shortie hotdogs, rillettes or pate, etc. that might be just a snacky-meal or special treat, or that we might be pocketing to take hunting, exploring, scouting, etc.

Smaller and oddball-shaped jars are also applicable to things like ham hocks or turkey necks that will be seasoning foods more than serving as a primary protein source.

Having small jars on hand will also let us PC some of our precious meat leftovers when it’s too hot for snow-bucket coolers but power is too precious for running fridges.

(It’s not as big of a deal for dehydrating or dry goods, although we might work in sizes we can move through or easily repackage there, too.)

Stock & Pasta Pots

We can use any ol’ pot for WBC; we don’t have to buy a specific canner (although, the lift racks are admittedly nice). That means we can tailor which pot we use to fit the most jars per load, avoid stacking, or having to reach uncomfortably high.

That last will keep more people productive and useful in a crisis as wear-and-tear on the body and lack of easy meds takes its toll. It also avoids shorter people dealing with the hassle of a tall canner on a standard stove, whatever their age or physical status.

*Also, you might want to keep both short and tall people in mind when setting up outdoor and emergency-times kitchens (or any kitchen). Tall people can flip an apple crate upside down to increase counter height and short people can stand on it for extra reach, but it’s nice to limit bending and climbing and decrease slip-fall risks when possible.

Just throw forks, butter knives, canning rings, or a towel in the bottom of the pot to buffer jars, or use a pasta strainer insert. Otherwise, the jars develop weak spots at the joint of the bottom piece. It usually won’t affect this batch, but the next time those jars hit a canner, we’re likely to start seeing a higher percentage of breakage due to the weaknesses.

Preservation Quickie Tips

There are a lot of ways we can decrease food waste – besides just tossing something for compost.

Keeping our animals in mind and holding some of the summertime gluts back for them to enjoy during winter will keep them happier and help keep their guts primed and ready for varied foods during the season of grains, bagged feed, and typically one-type grass hays.

The critter clean-up crew really deserves its own article, as do super-star mechanical helpers like a very simple mandolin or hand-crank food processor.

Meantime, there are a million ways we can make canning, especially, a little easier and faster, and increase our efficiency in preserving foods, not only making use of every last bit, but also economizing our time.

Pretty much everybody who’s been at it a while has a trick they’ve developed or picked up that’s not in most canning or dehydrating guides. It’d be great to hear a few more.

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italianvillaallen · 4 years

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An Italian Thanksgiving Celebration!

All of us look forward to those delicious traditions that grace our Thanksgiving tables every year. Even though this is a uniquely American holiday, Italians that have emigrated to North America add their own unique flavors and dishes alongside the classic American food. Italians have embraced thanksgiving and every family of Italian heritage has their own unique traditions that to celebrate this traditional North American holiday. Thanksgiving is a holiday that brings together families, friends and of course food. Italian cuisine lends itself well to holiday entertaining, though, so a celebration of gratitude that’s as much about the people as it is the food makes the Italian cuisine a natural fit. So here’s how to enjoy an Italian Thanksgiving Celebration!

Celebrating an Italian Thanksgiving!

A traditional Thanksgiving dinner consists of roast turkey, turkey stuffing, mashed potatoes, gravy, green beans, corn, dinner rolls, cranberry sauce and pumpkin pie. As well as the expected turkey and side dishes most Americans are familiar with, American-Italians certainly add fabulous recipes to their Thanksgiving menus.

Here, we present some Italian Thanksgiving dinner ideas that would work very well as part of a Thanksgiving feast, or can even use to substitute elements of it. Check out these ideas below!

One of the friendliest ways to add an Italian dish to your Thanksgiving meal is with an appetizer. Italians love to enjoy sausage, cheeses, stuffed mushrooms, and assorted olives. Olives are a must, including castelvetrano and black olives. Of course, a hearty salad with greens, fresh vegetables, and oils makes for a hearty and healthy side.

Traditional antipasti dishes are on display, including stuffed peppers and artichokes, shrimp, and roasted vegetables in olive oil. Moreover marinated mushrooms and mini onions are a favorite antipasto as well.

An Italian Thanksgiving Celebration here in North America will often also include smoked turkey and ham as well. Some Italians may opt for the traditional turkey, infusing it with Italian seasons such as oregano and rosemary. In addition,Turkey sausage is an Italian variation on this classic dish. It also includes Italian charcuterie, such as prosciutto, Genoa salami, and capicola.

Bread and breadsticks are a must and our asiago bread is always expected.

Traditionally, Italians include a soup before the main entree. For instance, Spiced pumpkin soup is perfect for a thanksgiving celebration.

Italian pasta dishes also take center stage, including ravioli and other stuffed pastas. Pumpkin stuffed ravioli or pastas with winter squash and lentils are perfect choices for a Thanksgiving feast.

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ABOUT ITALIAN VILLA RESTAURANT:

We are one of the premier Italian Restaurants in Allen, TX, offering home-made traditional Italian cuisine. Come visit us today at: 121-B N. Greenville Allen, TX 75002, Phone: 972-390-2189

The post An Italian Thanksgiving Celebration! appeared first on Italian Villa Allen.

from Italian Villa Allen https://italianvillaallen.com/an-italian-thanksgiving-celebration/

#Itallian Villa Allen

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maskettle · 4 years

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It’s Smoke House Thursday! Specials for Thursday, August 27th: 1) Antipasto Salad 2)Trio of BBQ Sliders – Pork, Chicken & Brisket with a side of coleslaw 3) Smoked Flat Iron Steak Served With Grilled Vegetables and Roasted Potatoes Soup – Clam Chowder Desserts: Pumpkin Pie, Cheesecake topped with Strawberry or Raspberry Sauce, Brownie Sundae, Funnel Cake with Powdered Sugar, Strawberry Sauce or Raspberry Sauce, Peach Pie, Apple Pie, Lemon Meringue, Chocolate Meringue, Hot Fudge Sundae, Caramel Sundae, & Strawberry Sundae Call 301-725-8838 or Call or text order to 301-741-5824 8949 Baltimore Street Savage, Maryland 20763 Now Open Till 7 pm Indoor/Outdoor Dining, Curbside, Carryout! (at Ma's Kettle) https://www.instagram.com/p/CEZno7qDjZL/?igshid=16taduer2vqv0

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healthyfoodwithemma-blog · 5 years

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Roasted vegetables are super versatile and are an excellent way to meal prep. . 👩🏻‍🍳 How to cook Wash, chop and coat with extra virgin olive oil. Roast in 180-200*C oven, cooking time will depend on which vegetables you use and your oven. I would cook root vegetables either seperate or add other soft vegetables half way through cooking. . They can be 🥗Added to salads 🍠A side 🥕In a quiche or lasagne 🧅Soup 🥦With pasta, cous cous, grains 🍆With legumes 🌶As a snack 🍃On a antipasto platter 🌽In curries 🥪On toast or in a sandwich 🍅A dip 🍕On pizza 🧄In muffins . Vegetables you can roast Potato 🥔 Sweet potato 🍠 Onion 🧅 Garlic 🧄 Beetroot Broccoli 🥦 Carrot 🥕 Pumpkin 🎃 Cauliflower Fennel Brussel Sprouts Capsicum Eggplant 🍆 Tomatoes Celery Artichokes Zucchini Mushrooms 🍄 Turnips Swedes Kale 🥬 Asparagus . You can flavour them with Dried herbs 🌿 Spices Fresh herbs Mustards Vinegars Lemon, lime, chilli 🌶 Feta, goats cheese, Parmesan 🧀 Honey 🍯 Extra virgin olive oil Pesto Salad dressing . #roastedvegetables #mealprep #health #versatile #potato #salad #nutrition #resistantstarch #fibre #melbourne #food #vegetables #tryfor5 #easy #easyrecipes #dinner #lunch #breakfast #vitamins #minerals #melbourne #diet #foodstagram #foodie #foodblogger #dietfood #dieting (at Melbourne, Victoria, Australia) https://www.instagram.com/p/B8AGDScJ7KN/?igshid=mr3pvlfn2zyr

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pantryplanet65-blog · 5 years

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Promising New Rooftop Bar Overlooks the Great Wheel Downtown

In recent restaurant news, Mike Easton is opening a pasta restaurant in West Seattle, Vita Uva’s natural wine shop has closed, and Georgetown’s Deep Sea Sugar and Salt cake bakery has closed its Airstream trailer. As for the updates below, Rhein Haus is open in Leavenworth, Macrina Bakery has expanded to Capitol Hill, and the Charter Hotel’s Fog Room bar is now mixing drinks with a view downtown.

Have intel about a newly opened restaurant, bar, cafe, or other food emporium that’s been overlooked? Tipping is essential: Send Eater the details over the Seattle tipline and we’ll check it out. Meanwhile, check out this other post for more of Seattle’s restaurant openings from earlier in 2018.

September 11, 2018

LEAVENWORTH — The Central District’s hip German beer and bocce hall, Rhein Haus, now sports a huge two-story expansion in the Bavarian-themed mountain town of Leavenworth. The fourth Rhein Haus location — additional locations opened in Denver in 2015 and Tacoma in 2017 — doesn’t have bocce courts, but it does serve the German brews, schnitzels, giant pretzels, and brats familiar to fans of the growing chain. Status: Certified open. 707 Highway 2, Leavenworth.

CAPITOL HILL — Macrina Bakery’s fifth location has arrived, this time on Capitol Hill’s 19th Avenue, in the former Tully’s building. While bread is the local chainlet’s main commercial specialty, the cafes serve an array of pastries, tarts, soups croissants, cakes, coffee, and sandwiches. At this new spot, there’s also brunch on the weekends, along with communal tables, a grab-and-go section, and a true urban unicorn: a parking lot. Status: Certified open. 746 19th Ave.

DOWNTOWN — With indoor seating and a rooftop lounge overlooking the waterfront and the Great Wheel, Fog Room is perched on the 16th floor of Hilton’s new Charter Hotel. There are small bites, like seared scallops with tomatillo and avocado salsa, and original cocktails with local ingredients, including Twisted Bliss, featuring mezcal, peach, and manzanilla sherry. This place has potential, especially as hotel bars go, given that former Rob Roy manager Jesse Cyr is the assistant general manager, and Silas Manlove, formerly of the Nest at the Thompson hotel, is general manager. The bar joins the hotel’s Argentine restaurant, Patagon. Status: Certified open. 1610 2nd Ave., Floor 16.

Correction: September 11, 2018, 9:30 p.m. This article was updated to reflect that Fog Room no longer promises live music, in contrast with information sent in a press release.

August 8, 2018

Bao House specializes in open-faced steam buns in the International District.

Bao House/FB

BELLEVUE — Belltown’s La Parisienne French Bakery has added a Bellevue address, and it’s connected to a wine bar, Cépaé Tasting Room. Cépaé claims to have the largest selection of wines by the glass in the Seattle area, with 120 bottles — a broad mix from Europe, the U.S., and South America — all available as 1⁄2-ounce or 5-ounce pours. The bakery’s selection, meant to complement the wines next door, includes pastries from croissants to Paris-Brest, lunch options like salad nicoise, sandwiches, and quiches, and, in the evening, boards with charcuterie, seafood, cheese, and vegetables. Status: Certified open. 258 106th Ave. NE.

INTERNATIONAL DISTRICT — Newcomer Bao House serves a small menu of open-faced Taiwanese steam buns, a type of bao. The selection of fillings includes 24-hour brined pork and roasted duck. Accompanying dishes range from fried egg rolls to fried fish balls to chicken wings. The restaurant is already open but holding a grand opening celebration on August 12 with two-for-one bao and drinks. Status: Certified open. 514 S. King St.

QUEEN ANNE — Uptown Hophouse’s 24 beer and cider taps are flowing near Key Arena. The sports bar’s current tap list includes names like Reverend Nat’s Hard Cider, Georgetown Brewing, Fremont Brewing, and Pfriem Family Brewers. There’s food, too, like fingerling potatoes with curry ketchup, a charcuterie board, spicy coconut curry bowl, and Cubano sandwich. Status: Certified open. 219 1st Ave N #101.

August 2, 2018

Capitol Hill-born Victrola has opened a downtown cafe.

Victrola/FB

DOWNTOWN — Capitol Hill’s respected Victrola Coffee Roasters has opened a downtown cafe at 3rd and Pine, inside the Macy’s building, which now also houses Amazon offices above. It’s only Victrola’s fourth location in its 18-year history. As with the other locations, the new cafe serves espresso drinks, pastries, and sandwiches in a modern space with lounge chairs and window benches. Status: Certified open. 300 Pine St, Suite 100.

SOUTH LAKE UNION — Jeffrey Kessenich, former chef at the late Tanglewood Supreme, has opened airy and ambitious Birch next to White Swan Public House on Lake Union. Diners have two options at Birch: a three-course prix fixe menu for $50 that includes choices for antipasto, primo, and secondo courses, plus a dessert add-on for $11; and a seven-course chef’s tasting menu for $70, which puts diners in the hands of the kitchen. Kessenich promises locally sourced, sustainable ingredients with plenty of gluten-free and vegan options. Status: Certified open. 1001 Fairview Ave. N.

GREEN LAKE — The owners of Capitol Hill’s La Cocina Oaxaqueña have added a sibling in the similarly named Cocina Oaxaca, serving Mexican staples in the former Mio Sushi space. Yelp reviews thus far praise the restaurant’s shrimp tacos and fajitas. Other specialties include tlayudas (thin, crunchy tortillas topped with refried beans, lettuce or cabbage, avocado, and meat) and the Oaxacan stew, pozole. Status: Certified open. 7900 E Green Lake Drive N Suite 107.

July 24, 2018

Heritage Distilling Co. has added a Capitol Hill distillery and tasting room.

Adam H. Callaghan/Eater

BELLTOWN — Renovated Hotel Five has added a dining component called Pineapple Bistro and Bar, a nod to parent company Staypineapple. The restaurant features a slew of pineapple accents, new floors and furniture, and a rebuilt bar with 22 seats, huge TVs, and giant Scrabble. The menu includes themed drinks like the Pineapple Express with bourbon, caramelized pineapple puree, maraschino cherries, and club soda. Food ranges from customizable mac and cheese to sandwiches and snacks like barbecue pork sliders and buffalo chicken wings. Status: Certified open. 2200 5th Ave.

QUEEN ANNE — Matias Tona, who helped open Grappa in the same neighborhood, and his brother Kleon are now serving Mediterranean tapas and cocktails at their new restaurant, Dandylion, which also includes a private events space and “speakeasy bar” called the Den. The Tonas source local produce and plan to change the menu seasonally. Current dishes include meatballs with chimichurri sauce, chorizo with yogurt and potato chips, and squid with potato herb puree and saffron oil. Status: Certified open. 532 Queen Anne Ave. N.

CAPITOL HILL — Gig Harbor-based Heritage Distilling Co. now has a Capitol Hill location in addition to a recently opened Ballard expansion. The Capitol Hill tasting room also includes a distillery, bottling operation, and retail shop. Visitors can try flights of the company’s full lineup here, including its many award-winning flavored vodkas, gins, and whiskeys, as well as buy bottles and merchandise and take classes on cocktail-making. In the coming months, the company will add a private events space and overflow seating, too. Status: Certified open. 1201 10th Ave.

July 23, 2018

eneral Porpoise’s doughnuts overflow with custards, creams, and curds.

Suzi Pratt for Eater

LAURELHURST — Renowned chef Renee Erickson and her Sea Creatures restaurant group have opened their fourth General Porpoise doughnut shop. The new Laurelhurst cafe, near University Village, features a unique selection of coffee roasters and a full slate of sugar-coated doughnuts filled with a seasonal selection of jams, jellies, curds, custards, and creams, from classics like vanilla custard to less-common options like peanut butter and jelly or rose cream. Still to come: a General Porpoise location in Los Angeles. Status: Certified open. 4520 Union Bay Place NE.

CENTRAL DISTRICT — Kin Dee has opened at the corner of 23rd and Madison, serving Thai standards like pad Thai and panang curry along with a handful of street food dishes like steamed chicken with garlic ginger rice and a side of broth (kao mun gai), duck noodle soup, and five-spice pork shank. Yelp reviews so far are largely positive, with diners enjoying the hot basil with chicken, pumpkin curry, and tom yum soup. Status: Certified open. 2301 E Madison St.

CAPITOL HILL — Melrose Market has gained a wine bar and bottle shop called Marseille, near Sitka and Spruce. The focus here is trendy natural wines, made with minimal intervention, like orange wine. Marseille is also open for lunch, brunch, and dinner, serving plates like clams with fennel in leek broth, braised monkfish in an almond saffron sauce, and avocado toast topped with spring onion and pickled shrimp. Status: Certified open. 1531 Melrose Ave.

July 19, 2018

Asadero Mexican steakhouse has moved to a bigger location in Kent.

Asadero/FB

KENT — Popular Mexican steakhouse Asadero, which also has a busy Ballard address, has moved to a bigger location in Kent. Owner David Orozco’s restaurant now has room for 80 diners — twice as many as before. He’s kept the menu mostly the same, with a few enticing additions: prime carnita con chile (braised tenderloin with ranchero salsa), vacio Akaushi (Akaushi bavette steak served on a hot stone), and bone marrow gorditas (bone marrow and chopped steak in thick corn tortillas). Orozco is also opening a Tacoma location in early 2019. Status: Certified open. 310 Washington Ave. N.

SODO — Urban Works, the collection of warehouses in Sodo, has added a Patterson Cellars tasting room. It joins other tenants — mostly wineries — like Kerloo Cellars, Sleight of Hand Cellars, Schooner Brewing Company, and Nine Pies Pizzeria. This is the fourth location for Patterson, which also pours its “approachable New World wines” in Leavenworth and at two Woodinville locations. Status: Certified open. 3861-D 1st Ave. S.

WALLA WALLA — Chef Jason Wilson (Miller’s Guild, the Lakehouse) is giving Seattleites another reason to trek out to Eastern Washington with Eritage luxury resort and restaurant. It’s set on 300 acres surrounded by vineyards in Walla Walla — recently named “Wine Town” of the year by Sunset Magazine. Guests have access to 10 suites and a menu of locally sourced ingredients from the area’s farmers and ranchers, plus a local wine selection, of course. Wilson’s Fire and Vine restaurant group is also working on Walla Walla Steak Co. and Crossbuck Brewing nearby. Status: Certified open. 1319 Bergevin Springs Rd.

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Source: https://seattle.eater.com/2018/7/19/17591028/seattle-restaurant-openings-summer-2018-bars

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dianashealthyliving · 6 years

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One of my favourite things about visiting a new city is exploring the culinary delicacies of each destination. Get ready to indulge, as Rome has no shortage of restaurants or pasta. I’m pretty sure I could eat pasta every day.

Dining in Rome

Aroma Rome

Michelin starred AROMA is located in the Penthouse of the Palazzo Manfredi. The menu offers classic Italian dishes on an outdoor terrace with majestic views of the Colosseum.

The 28 seat restaurant is ideal for a special lunch or dinner. Roman-born Chef Di Lorio has been Aroma’s head chef since it opened in 2010. He has developed a menu that highlights traditional Italian cooking with fresh ingredients.

I would recommend the tasting menu where Giuseppe Di Iorio Executive Chef, will accompany you in a renewed gastronomic journey in which he reveals his philosophy and culinary essence, made of creativity, passion, research, technique and respect for the raw material.

Aroma is probably one of the priciest restaurants in Rome. It can easily set you back $400 Euros for a lunch for two, but if you are looking for a unique dining experience with exquisite food, then it is worth the price.

READ NEXT: WHERE TO STAY IN ROME

Trattoria da Paolo

Alicia of Miles Less Traveled

Trattoria da Paolo, Via di S. Francesco a Ripa, 92, 00153 Roma RM, Italia di S. Francesco a Ripa, 92, 00153 Roma RM, Italy

Resting on the corner of a small side street in the hipster neighbourhood of Trastevere, this Roman restaurant does not look like much at first glance. The tables are adorned with the stereotypical red and white checkered clothes, the menu is as simple as can be and it’s not close to any specific attraction. But don’t be fooled. The simplicity and hominess of Trattoria da Paolo is what makes it so good.

The lone server, Angelo, speaks mostly Italian but still somehow manages to communicate with those visiting who don’t, making jokes at the guest’s expense in a good-natured way that will have you feeling like your at Grandpas house. The food is comforting and delicious: bowls heaped high with varying kinds of pasta, sauces, and meats and seafood, stewed meats that fall off the bone, and the special antipasto plate that changes nightly. Unlike other restaurants that taste this good in Rome, eating here won’t break the bank. The average meal will cost you roughly 15 Euro.

In the Summer, like most Rome restaurants, the tables spill out onto the sidewalk, lit softly from the indoors. It is quintessential Roman: the friendly yet gruff staff, plate after plate of delicious, hearty pasta, and a meal that lasts hours from sheer enjoyment.

Romeow Cat Bistrot

Angela from Rome Actually

One of my favourite vegetarian restaurants in Rome is Romeow Cat Bistrot (Via Francesco Negri 15). Bistrot and restaurant, it’s located in the Ostiense area, the neighbourhood home to the relics of Rome’s industrial archaeology. All around the restaurant you can visit places like the Centrale Montemartini Museum, the old Gasometer, and view the street art along Via Ostiense and Via del Porto Fluviale streets.

Romeow Cat Bistrot serves only vegan dishes prepared with no animal products. The menu and the ingredients change depending on the season, so in summer you would find more refreshing dishes made with veggies like zucchini, tomatoes and eggplants, while Fall and winter are the time for broccoli, pumpkin, chestnuts, lentils and so on.

The dishes are delicious and the combination of ingredients daring yet spot-on. Some of the courses I had included dumplings on a tempeh ragout, spinach and ginger, soy and chickpea burger with chips on paprika and avocado cream, and crunchy rolls stuffed with Sicilian broccoli and toasted hazelnuts.

The restaurant is not a cheap eat in Rome, with most fares ranging from 12 to 15 euro up for the main courses and between 8 to 10 euros for starters and appetizers.

Here, I liked the serene ambiance and the cats wandering around. While guests are asked not to stress the furry hosts by waking them, grabbing them or attracting them with the food, they are welcome to pet them if the cats make the first move and get close for some cuddling.

If alongside traditional foods you also like to try more adventurous flavours and dishes, you will love Romeow.

Pastificio Guerra

Melissa of The Family Voyage

Our favourite restaurant in Rome is Pastificio Guerra near the Spanish Steps. While it’s not a traditional sit-down restaurant, this spot is an absolute can’t-miss. The menu rotates daily, but all of the kinds of pasta and sauces are made fresh in the kitchen right behind the counter. Everything is served without fanfare in takeaway containers and that’s just fine with us – Pastificio can focus on making some of the city’s best pasta without worrying about a wait staff or charging more for a fancy presentation.

The most remarkable thing about Pastificio is that it’s some of the best pasta you’ll ever eat, yet one of the cheapest meals you can find at a restaurant anywhere: just €4 for pasta and wine. No joke. They’ve been serving up deals to tourists and locals alike for a century!

Deciding when to visit Pastificio is a bit of an art – come at peak times and you could wait in line for ages, come too late and you’ll find fewer options from the day’s menu. Once an item is gone, it’s gone! If you come at a time when the shop isn’t too busy, you’ll be able to stand around the shop’s perimeter and use the small counters to stand for your meal while you ogle the packages pasta for sale.

Trattoria Sora Lella

Sherrie at TravelbyAsherrieaffair

One of the most historic restaurants in Rome is the Sora Lella, located on the only little island on the Tiber River that runs through the city. The Roman people may have turned their backs on the Tiber River, but they will never turn their backs on Sora Lella. Opened in 1959 by Elena “Lella” Fabrizi an actor herself and the sister of Italy’s famous actor Aldo Fabrizi. Immediately it became a popular place for movie stars visiting the city like Aldo himself, and Alberto Sordi.

Today the restaurant is still run by family members as they keep up the wonderful tradition of making delicious very authentic Italian dishes. Earning a well-deserved Michelin Star. You will find some items on the menu that you will recognize but it the regional food that they are famous for. Like Sweetbreads of Lamb with Marsala wine, Roman-Style Veal tripe with tomato sauce flavoured with mint and pecorino cheese, Home-made Gnocchi in a classic Roman sauce with seasoned pork cheeks, tomatoes and Roman pecorino cheese. The desserts especially their Tiramisu are delizioso!

The cost of meals are a little above average in the price range, but so worth it! The best part is the family atmosphere and the history that follows this trattoria. We enjoy going every time we are in Rome. Letting them know that we are distant relatives when we take our seats, they treat us like close family members each and every time.

Nonna Betta

Katy of Untold Morsels

In the heart the Jewish Ghetto district, Nonna Betta is the place to go for home-style kosher cooking in Rome. Jews have played an important part in the city’s food culture for over 2,000 years and this heritage is celebrated at Nonna Betta. The restaurant is cozy and inviting thanks to low hanging wrought iron lanterns hovering over wooden tables. And the staff are more than happy to take you through the menu full of Roman Jewish classics.

Meals at Nonna Betta are homely and hearty. Must try dishes include agnolotti pasta with stracotto (pot roast sauce), pumpkin flowers and baccalà (codfish) with tomato and onion sauce. But most people come for the famous carciofo alla giudia (Jewish style artichokes). Deep fried and seasoned with salt and chilli, they are one of Rome’s iconic dishes and you’ll wonder why you ordered just one serve. For dessert, you can try Middle Eastern style treats like baklava and or the house specialty ricotta cheesecake.

After dining, take a walk through this fascinating part of Rome. The impressive ruins of the Portico d’Ottavia, an ancient Roman walkway, are just steps from the restaurant. Stroll a little further and you reach Teatro Marcello, a huge amphitheatre and entertainment space founded by Julius Caesar.

Nonna Betta is a casual and popular eatery with Romans as well as tourists so it is wise to book ahead, particularly for dinner and on weekends. Expect to pay €20-€30 for a two-course meal without wine. http://www.nonnabetta.it/

Salumeria Roscioli

Ayngelina of Bacon is Magic

It’s easy to get caught in a tourist trap in Rome, I’ve certainly gone places based on top picks on travel review sites only to find out that only tourists eat there. Or even worse, Anthony Bourdain ate somewhere amazing and featured it on his show and it becomes a completely different place in order to deal with the new influx of people.

But Roscioli is where locals go. It’s been around for four generations and where Italian chefs visit when coming to Rome. I follow a lot of chefs who own Italian restaurants in North America. So when planning a trip to Rome I asked them where I should eat and overwhelmingly they said Roscioli was one of their favourites.

But you must love cured meat like prosciutto and lardo di Colonnata because a salumeria is a deli and this one also has a restaurant.

It’s easy to get to, nearby Campo dei Fiori and Via Arenula. I recommend sitting at the bar instead of a table. You can see more of the action and talk to the servers who will share their favourite places to eat.

This is a splurge and you could easily spend $100. You can eat more economically but they serve the best quality burrata in Italy, and the cured meat is incredible. If you’d like something more substantial you cannot miss the cacio e pepe pasta.

Reservations are a must and most hotel concierges know this spot well enough to get you one. If you’re staying in an apartment you can book online at http://www.roscioli.com/

If you love this spot you must also visit their bakery around the corner at Via dei Chiavari.

Via dei Giubbonari, 21/22, 00186 Roma

Trattoria Vecchia Roma

Claudia of My Adventures Across the World

There is no doubt that one of the top things to do in Rome is eating at Trattoria Vecchia Roma, one of the most delicious restaurants in the city. Located in Via Ferruccio 12 B/C, a rather hidden street near Vittorio Emanuele square and Vittorio Emanuele metro station, it’s a favourite of locals and has yet to be discovered by tourists, who can be easily spotted inside as they are the only ones sipping cappuccino after a meal (no Italian would do that!). This is probably due to the fact that no major tourist attractions are nearby (though the area is definitely central, between Stazione Termini and San Giovanni in Laterano).

Trattoria Vecchia Roma serves typical dishes of Roman cuisine, such as “abbacchio alla scottadito” (chargrilled lamb chops); “tonnarelli cacio e pepe” (tonnarelli pasta in a cheese and pepper sauce); “bucatini all’amatriciana” (bucatini pasta in amatriciana sauce, made with guanciale and tomatoes). There is a fantastic salad bar to pick a variety of vegetable dishes: the most typical one is puntarelle, which is made with the sprouts of chicory and a simple dressing of olive oil, garlic, salt, pepper, and anchovies; another one is lightly stir-fried chicory with garlic and chilli. Last but not least, the zucchini flowers are to die for: stuffed with anchovies and a bit of mozzarella, dipped in a light batter and fried until moist yet crispy, this is one of the most typical dishes of local cuisine.

The average cost of a meal at Trattoria Vecchia Roma is 20 to 22 euro. If you go for the set meal, it’s 27 euro for a full meal which includes appetizers, a pasta course, a meat course, side dishes of salad or roast potatoes, dessert, coffee, drinks and liquors.

Portions are huge, so unless you are very hungry, don’t go for the full menu and share at least some of the dishes.

What’s special about Trattoria Vecchia Roma is that it’s retained its local character since the day it was founded, in 1916 (yes, it’s been around for over 100 years!); the food is delicious and the prices are honest. It’s a popular place, so make sure to call in advance to reserve a table. And please, do not order a cappuccino after your meal. You’ll be served one, but you’re going to be frowned upon!

Joseph Ristorante

Kate of Our Escape Clause

Far from the crowds of the Colosseum and tucked into a more local neighbourhood in Rome sits Joseph Ristorante.

It’s quiet, unpretentious, and during lunch on weekdays, arguably the best deal in town.

During lunch on Monday – Friday, they run a lunch special that covers a meal (usually a pick of around 6-8 different kinds of pasta or a meat dish), bread, wine, and dessert… all for 8 Euros flat! Service is friendly and easy-going (though mostly in Italian–brush up on your restaurant Italian before you go!), and we love the casual environment.

The food is wonderful–we’re obsessed with the carbonara in particular–and the atmosphere perfect. For dessert, we’re usually partial to the tiramisu or the pannacotta with caramel–but the chocolate mousse is fantastic as well.

While plenty of tourists do come by, you’ll hear more Italian than English spoken at the tables around you during these lunches.

We originally stumbled across this restaurant due to staying near it: odds are, you will have to intentionally choose to come out here, as there aren’t any major attractions nearby. Joseph Ristorante is less and a 5-minute walk from the Line A Cornelia metro stop–just an extra 3 stops or so past the Vatican! Joseph Ristorante would make a perfect stop after visiting the museums in the morning, especially if you have an all-day metro pass.

We’ve eaten here at least half a dozen times during our various visits to Rome… and we fully intend to keep coming back whenever we’re in town.

Antica Trattoria da Pietro al Pantheon

Kate of Wanderlust Chronicles

Located in a little alleyway behind the Pantheon in Rome, is this charming restaurant nestled in between touristy food options. This hole in the wall restaurant has a charming candlelit interior with artwork all over the walls and staff that speak a little English with a lovely, thick Italian accent. It feels like you are eating in Nonna’s living room. But don’t worry, they have menus in English to bridge the language barrier if needed. I love the atmosphere of the restaurant and the area it is in. It feels like such a secret find when the road is filled with touristy restaurant options and then you stumble inside this cute restaurant.

The restaurant is famous for artichokes, when in season, and fresh truffles, which are to die for. But my favourite dish was their take on the traditional Roman pasta dish, Pasta Alla Gricia, which is perfectly cooked al dente pasta dressed with pork cheek bits, pecorino, garlic, and black pepper. Its simplicity is what makes it delicious. They also serve up a delicious Bucatini Alla Amatriciana, another one of their takes on a Roman classic. They specialize in pasta dishes, so don’t come here if you are looking for a pizza. Their dishes are approximately 20 euros each because the restaurant is in a touristy area. But you have to love a restaurant that provides you with a free glass of prosecco if you have to wait for a seat, even if it’s only a few minutes wait!

Have you been to Rome? I would love to hear your food recommendations.

Where to Eat and Drink in Rome, Italy One of my favourite things about visiting a new city is exploring the culinary delicacies of each destination.

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bestofrepices · 5 years

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Skinnytaste Meal Plan (November 4-November 10)

posted November 2, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and WW SmartPoints®.

Meal Plan

Wow! This is the 200th meal plan from Skinnytaste! I can’t believe it! I hope you enjoy this one as much as you did the first! Thank you for all the kind comments from the Today Show appearance, I appreciate you all!

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (11/4) B: Overnight Oats in a Jar (5) L: Prosciutto, Arugula and Balsamic Sandwich (4) and an apple (0) D: Potato Leek Soup (3) with Autumn Salad with Pears and Gorgonzola (5) and 2 ounces multigrain baguette (5)

Totals: Freestyle SP 22, Calories 1,044*

TUESDAY (11/5) B: Overnight Oats in a Jar (5) L: LEFTOVER Potato Leek Soup (3) with 2 ounces multigrain baguette (5) D: Loaded Chicken Nacho Tostada (5) with Quick and Delicioso Cuban Style Black Beans (1)

Totals: Freestyle SP 19, Calories 912*

WEDNESDAY (11/6) B: 2 scrambled eggs and 1 slice whole grain bread (3) with 1 ounce avocado (1) L: LEFTOVER Potato Leek Soup (3) with 2 ounces multigrain baguette (5) D: Stuffed Cabbage Casserole (5)

Totals: Freestyle SP 17, Calories 813*

THURSDAY (11/7) B: 2 scrambled eggs and 1 slice whole grain bread (3) with 1 ounce avocado (1) L: Prosciutto, Arugula and Balsamic Sandwich (4) and an apple (0) D: LEFTOVER Stuffed Cabbage Casserole (5)

Totals: Freestyle SP 13, Calories 934*

FRIDAY (11/8) B: 2 scrambled eggs and 1 slice whole grain bread (3) with 1 ounce avocado (1) L: Antipasto Salad (6) D: Air-Fryer Cajun Shrimp Dinner (5) with ¾ cup brown rice (5)

Totals: Freestyle SP 20, Calories 1,001*

SATURDAY (11/9) B: Banana Nut Bread** (4) and a pear (0) L: Turkey White Bean Pumpkin Chili (0) with 2 tablespoons cheddar cheese (2) and 1 tablespoon light sour cream (1) D: DINNER OUT!

Totals: Freestyle SP 7, Calories 546*

SUNDAY (11/10) B: LEFTOVER Banana Nut Bread (4) and an orange (0) L: LEFTOVER Turkey White Bean Pumpkin Chili (0) with 2 tablespoons cheddar cheese (2) and 1 tablespoon light sour cream (1) D: Slow-Cooker French Dip Sandwiches (10) with Quick Cabbage Slaw (2) Totals: Freestyle SP 19, Calories 908*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc. **Freeze any leftover you/your family won’t eat

Skinnytaste Meal Plan (November 4-November 10)

Google doc

Print Shopping List

Shopping List

Produce

8 medium bananas

2 small and 4 medium pears (any variety)

2 medium apples (any variety)

4 oranges

1 (6-ounce) clamshell fresh blueberries

1 small jalapeno

4 medium leeks

2 medium Russet potatoes

2 small (4-ounce) Hass avocados

1 medium head garlic

2 large heads green cabbage

1 large green bell pepper

1 medium and 2 large red bell peppers

1 medium lime

1 (5-ounce) bag/clamshell mixed baby greens

1 (5-ounce) bag/clamshell arugula

1 small head Romaine lettuce

1 medium zucchini

1 medium yellow squash

1 small cucumber

1 small bunch cilantro

1 small bunch scallions

1 dry pint cherry or grape tomatoes

1 large white onion

1 small and 5 large yellow onions

1 small red onion

Meat, Poultry and Fish

3 ounces thinly sliced prosciutto

10 ounces boneless, skinless chicken breast

1 pound 95% lean ground beef

1 small package turkey pepperoni

6 ounces (fully cooked) turkey or chicken Andouille sausage

2 pounds 99% lean ground turkey

1 (3 to 4 pound) beef round roast

1 pound jumbo shrimp

Grains*

1 small loaf whole grain sliced bread

2 small (3-ounce each) French rolls

2 large (12-ounce) multigrain baguette (freeze one for the weekend)

1 small package quick oats

1 small package all-purpose flour

1 medium bag dry brown rice (or 5 cups pre-cooked)

1 package tostada shells

Condiments and Spices

Extra virgin olive oil

Canola or vegetable oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder

Whole peppercorns

NuNaturals liquid vanilla stevia or your favorite sweetener

Cinnamon

Balsamic vinegar

Red wine vinegar

Dijon mustard

Honey

Bay leaves

Cumin

Oregano

Thyme

Rosemary

Paprika

Cajun or Creole seasoning

Vanilla extract

Chili powder

Worcestershire sauce

Whole peppercorns

Apple cider vinegar

Dairy & Misc. Refrigerated Items

1 dozen large eggs

1 small box butter

1 small wedge gorgonzola cheese

1 (8-ounce) bag shredded cheddar cheese (I like Sargento)

1 (8-ounce) bag shredded reduced fat Mexican blend (I like Sargento)

1 (16-ounce) bag shredded part-skim mozzarella cheese

1 package reduced fat sliced provolone or mozzarella cheese

1 (8-ounce) bottle 2% milk

1 (8-ounce) bottle unsweetened almond milk (can sub skim or soy, if desired)

1 small tub light sour cream

Canned and Jarred

1 (14.5-ounce) can petite diced tomatoes

2 (15-ounce) can black beans

2 (15-ounce) cans white northern or navy beans

1 (15-ounce) can tomato sauce

1 small jar Giardiniera (I like Victoria brand)

1 small jar unsweetened apple sauce

1 (15-ounce) can pumpkin puree (can sub homemade, if desired)

1 small jar pitted black olives

1 small jar pepperoncini

1 small jar roasted red peppers (or buy an extra fresh red pepper and roast yourself)

1 (4.5-ounce) can chopped green chilies

1 (32-ounce) carton low or reduced sodium beef broth

1 (32-ounce) carton chicken stock

1 (32-ounce) carton low sodium chicken broth

Misc. Dry Goods

1 small package chia seeds (if buying from bulk bin, you need 1 tablespoon)

Baking soda

1 small package brown sugar

1 medium bag pecan halves

1 medium bag chopped walnuts

*You can buy gluten free, if desired

Print Shopping List

posted November 2, 2019 by Gina

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vincentpennington · 5 years

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Skinnytaste Meal Plan (October 14-October 20)

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers SmartPoints®.

Finally! Pumpkin patch and hay ride time! Pumpkin Pie Dip is one of my fall favorites! It is perfect to bring to a party, one of my friends actually serves it in a hollowed out small pumpkin for a festive presentation! Serve with apple slices or ginger snaps (those are extra points though!)

youtube

THE DETAILS:

MONDAY (10/14) B: 2 hard-boiled eggs (0) and an orange (0) L: Antipasto Salad (6) and 6 Triscuits (3) D: Creamy Roasted Cauliflower Chowder (6) with a small whole wheat roll (3) Totals: Freestyle™ SP 18, Calories 885*

TUESDAY (10/15) B: ⅓ cup quick oats (3) with 1 teaspoon honey (1), ½ an apple, chopped (0), 1 tablespoon skim milk (0), 1 tablespoon chopped pecans (2), pinch salt L: LEFTOVER Creamy Roasted Cauliflower Chowder (6) with a small whole wheat roll (3) D: Slow Cooker Santa Fe Chicken (0) with 2 tablespoons cheddar (2) Chipotle’s Cilantro Lime Rice (recipe x 2) (6)

Totals: Freestyle™ SP 24, Calories 952*

WEDNESDAY (10/16) B: Avocado Toast with Sunny Side Egg (4) L: LEFTOVER Creamy Roasted Cauliflower Chowder (6) with a small whole wheat roll (3) D: LEFTOVER Slow Cooker Santa Fe Chicken (0) with 2 tablespoons cheddar (2) Chipotle’s Cilantro Lime Rice (6)

Totals: Freestyle™ SP 21, Calories 968*

THURSDAY (10/17) B: Avocado Toast with Sunny Side Egg (4) L: Antipasto Salad (6) D: Spaghetti Carbonara (10) with a green salad (2)*

Totals: Freestyle™ SP 22, Calories 1,024*

FRIDAY (10/18) B: ⅓ cup quick oats (3) with 1 teaspoon honey (1), ½ an apple, chopped (0), 1 tablespoon skim milk (0), 1 tablespoon chopped pecans (2), pinch salt L: Antipasto Salad (6) D: Mediterranean Sea Bass (4) with ¾ cup quinoa (5)

Totals: Freestyle™ SP 21, Calories 996*

SATURDAY (10/19) B: BLT Egg Sandwich (6) (recipe x 4) L: Red Lentil Soup (1) D: DINNER OUT!

Totals: Freestyle™ SP 7, Calories 543*

SUNDAY (10/20) B: Yogurt Waffles (4) with 1 1 tablespoon peanut butter (3) and ½ banana, sliced (0) L: LEFTOVER Red Lentil Soup (1) D: Skinny Salisbury Steak with Mushroom Gravy # (5) with Skinny Garlic Mashed Potatoes (5) and Roasted Asparagus (0)

Totals: Freestyle™ SP 18, Calories 1,036*

**Green salad includes 4 cups mixed greens, 2 scallions, ½ cup each: tomatoes, cucumber, chickpeas and 2 tablespoons light vinaigrette # Freeze any leftover you/your family won’t eat.

(more…)

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