#sun dried tomatoes -> tin of chopped tomatoes

[placebo-ambrosia]

i’m actually not a terrible cook just made some banging chickpea soup(ish) new faaaaav

[petermorwood]

One of the fun things about a Quiet Christmas is that ex-family food traditions can be observed, ignored or played with, and on different occasions @dduane and I have done all three.

We've stayed traditional with roast turkey (a crown roast not a whole bird, easier for two to consume - or slice and freeze - before boredom sets in) as well as non-traditional roast goose and, like this year, roast beef.

We've played with non-traditional turkey as Oaxacan mole poblano, and we've had Sauerbraten, venison, and even - with some special pleading at a Dublin game butcher - wild boar.

We've completely ignored the carrot-and-parsnip mash which - in my case anyway - always sat untouched in air-rescue-orange splendour on the side of my plate, because I hated the stuff.

Instead we've discovered the delights of roasting root veggies, a vast improvement on mashing them and, given there's often meat and potatoes already in the oven at Christmas, makes a lot of sense.

And every now and then there'll be a nod towards the tomato soup which invariably started any Christmas dinner from as long ago as I can remember until I moved out.

I like tomato soup in all its forms, so that wasn't a problem like the C&P mash, and as I got more adventurous the soups did too - but not at Christmas, because of Tradition...

*****

Soup wasn't planned at all this year, but happened unexpectedly when DD saw a recipe on-line - Spanish tomato soup with smoked paprika potatoes - and decided to try it.

This reads like a variant of Salmorejo, a cold soup like gazpacho, and having made it I think it would work well chilled in summer. In that case I'd either cut the potatoes into very small dice and fry them completely crispy, or slice them, fry them, let them cool and THEN dust them with smoked paprika / pimentón picante. Just a thought...

Because the decision was a bit spontaneous, i.e. after we'd done our last, very very last, bit of shopping, several ingredients were missing. We had no sherry, olives or orange juice, and neither of us could see the sense of two kinds of tinned tomatoes if the end result was going to be blended smooth.

It's a US recipe, so if "diced" and "crushed" have different flavours that makes sense. Here tinned toms are either whole or chopped, and I've never noticed them tasting different enough to matter.

*****

DD's IBS meant we also left out the onion and garlic, but I remembered we had a proper Spanish chorizo in the freezer, so that was defrosted, diced and added for a ten-minute simmer after the blending but before the potatoes.

The result...

...was superb.

The broth was rich, complex, warming and tangy, the chorizo was meaty and savoury, the paprika potatoes were spicy and just faintly crunchy along their edges.

Next time we'll lay in the missing ingredients and give them a try - sherry in particular Does Things For Soup - but our tweaked-by-necessity version was seriously good, and I can think of yet another tweak.

Adding chopped sun-dried tomatoes is getting two thumbs up from my Mind Palate, and there's at least one jar in the pantry, so I've a feeling there'll be another batch of this soup before too long... :->

[tattedpetticoats]

trading you two of my favorite recipes! i made the first one with my partner tonight :^)

https://www.halfbakedharvest.com/one-skillet-creamy-sun-dried-tomato-chicken-and-orzo/

https://theyummyvegan.com/blog/ricecakeswithpeanutsauceandhoisin

oooooh thank you! in exchange I give you a most precious gift

DAD'S BOLOGNESE SAUCE

Not necessarily traditional but it tastes good.

WARNING: the quantities here are for a ridiculously large batch because I make it in huge batches and freeze it. It improves with sitting.

1.2 kg beef mince

4 onions

1/2 bulb of garlic. as always, measure with your heart.

3 rashers of bacon

4 medium carrots

600 ml beef stock

300 ml red wine

3/4 cup tomato paste

3 bay leaves

3 tsp dried basil (60 ml)

1/2 tsp dried nutmeg

small twist of lemon peel

3 tins diced tomatoes

1/2 tsp dried oregano

slosh of balsamic vinegar

Chop onion, grate carrot. Fry onion, crush in garlic, add bacon and carrot. Cook about 5 minutes.

Add mince and cook.

Dissolve tomato paste into stock, then add it to the pot. Add the wine.

Add everything else and simmer at least an hour, more if you have the time.

[askwhatsforlunch]

Garden Herb Sun-Dried Tomato and Olive Loaf (Vegetarian)

This moist Garden Herb Sun-Dried Tomato and Olive Loaf, fragrant with fresh herbs and Provençal flavours, makes a delicious lunch, both at home or for a picnic! Happy Thursday!

Ingredients (serves 6):

1 3/4 cups plain flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground chilli

3 fluffy sprigs garden rosemary

half a dozen leaves Garden Sage

3 large eggs

½ cup semi-skimmed milk

1 tablespoon Rosemary Olive Oil

1/2 cup black olives

4 large sun-dried tomato halves, kept in oil

Preheat oven to 165°C/325°F. Lightly grease a large loaf tin with olive oil. Line with baking paper. Set aside.

In a medium bowl, combine flour, baking powder, salt and ground chilli.

Finely chop rosemary and Garden Sage, and add to the flour mixture. Give a good stir. Dig a well in the middle of the flour mixture, and break in the eggs. Add milk and Rosemary Olive Oil, and stir, until just blended.

Pit the black olives, and roughly chop sun-dried tomatoes. Add to the batter, and fold in with a rubber spatula until just blended.

Pour batter into prepared loaf pan. Bake in the middle of the hot oven, 1 hour at 165°C/325°F, until risen, a nice golden colour, and a toothpick inserted in the centre of the loaf comes out clean. Remove from the oven, and let cool slightly.

Remove from the tin, and cut into thick slices.

Serve Garden Herb Sun-Dried Tomato and Olive Loaf, warm or cooled, with dressed lettuce.

[maxsix]

These nut-free Paleo Zucchini and Sun-Dried Tomato Muffins are a savory treat that's perfect for a healthy snack or side dish. They're packed with the goodness of zucchini and the rich flavor of sun-dried tomatoes, making them a delightful addition to your Paleo diet.

Ingredients: 2 cups grated zucchini. 1/2 cup sun-dried tomatoes, chopped. 1/2 cup coconut flour. 1/4 cup arrowroot flour. 1/4 cup olive oil. 4 large eggs. 1 tsp baking soda. 1 tsp garlic powder. 1/2 tsp dried basil. 1/2 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine the grated zucchini, chopped sun-dried tomatoes, coconut flour, arrowroot flour, olive oil, and eggs. Add in the baking soda, garlic powder, dried basil, dried oregano, salt, and black pepper. Mix everything together until well combined. Scoop the muffin batter into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 25-30 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve these delicious nut-free Paleo muffins as a snack or side dish. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Hildan Student Council

[fcukfodmap]

Low-FODMAP Gluten-free Stuffed Pork Tenderloins with Green Beans & Potatoes

I've always wanted to make something like this, but never got around to it. So I decided to make this while the water lines in the kitchen were frozen during this hella cold snap (-24F last night) because I wanted everything to be as annoying as possible. To clean up, I had to haul buckets of water from the basement, and then dodge all the crap that came out from under the sink so I could run a heater in there. Anyway, annoyance aside, this turned out pretty great! To the recipe!

[You'll see I used paper plates because fcuked if I was washing more dishes than necessary]

Low-FODMAP Gluten-free Stuffed Pork Tenderloins with Green Beans & Potatoes

For the stuffing:

1/2 c kalmata olives

1/2 c oil packed sun dried tomatoes

4 anchovy fillets

1 tsp fresh thyme (or 1/2 tsp dried)

1 tsp lemon zest

For the tenderloins:

2 pork tenderloins, about 1 lb a piece

1 cup baby spinach, rough chopped

4 tsp brown sugar

1 tsp salt

1 tsp ground pepper

olive oil

string

For the potatoes and green beans:

1 1/2 lb small potatoes, halved or quartered if they're bigger than new potatoes

1 lb green beans, trimmed but left long

olive oil, salt, and pepper

Preheat oven to 450F and set a rack in the lower third of the oven. Pulse all the stuffing ingredients in a food processor until coarsely chopped. Set aside.

Cut each tenderloin down the middle, leaving about a half inch so it opens like a book. Cover with either a silicone mat or cling wrap and pound with the flat side of a mallet until the meat is about 1/2 inch thick uniformly.

Spread half of the stuffing over the tenderloin, then half the spinach. Roll up, folding over the thin end so the filling doesn't fall out, then tie with string to hold it together. Repeat with the second tenderloin. Mix together brown sugar, salt, and pepper in a bowl. Brush the outside of the tenderloins with the oil and then set both meat and brown sugar mixture aside.

In a large bowl, roll the green beans in about 1 tbsp of oil and 1/2 tsp each of salt and pepper. Arrange in the center of a rimmed baking sheet. Place the tenderloins over the green beans, and then sprinkle with the brown sugar mixture. Roll the potatoes in the same amount of oil, salt, and pepper, and arrange around the beans and meat. Place in the oven and bake until the meat is 140F, about 25 minutes.

Remove the meat from the oven and tent with tin foil to rest. Stir the green beans and potatoes gently, then return to the oven until the potatoes are soft, about 5-10 minutes. Slice the tenderloin into rounds and serve with green beans and potatoes.

I was honestly expecting this to be pie-crust level crying-in-the-kitchen hard, but it was really pretty approachable. Yeah, there's some putzing with the meat, but as long as you don't let the perfect become the enemy of the good, it'll be fine. As my Grandpa Ed always said, it all looks the same in your stomach.

As far as FODMAP concerns go, this is pretty darn friendly. Tomatoes can be a concern, but there isn't enough in any given portion to push it over the threshold. This makes pretty great leftover too. So! I would do this again for sure, though I'd try another filling just for variety.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPS in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[lazycookrecipes]

Creamy sun dried tomato & butter bean one pot

Ingredients:

z1 red onion

2 garlic clove

1 jar sun dried tomatoes

1 tin butter beans

1 cup of cream

Handful of spinach

1 tsp Oregano

Salt

Instructions:

Dice onion and garlic and fry in some of the oil from the sun dried tomatoes.

Add salt and oregano

Chop and add all of the sun dried tomatoes, butter beans, cream & spinach and cook on low light for 10 minutes

Source: https://www.instagram.com/reel/C6MMkRqsmZA/

[speedychaospaper]

Baked Peppers with Rice, Chicken & California Walnuts

Ingredients:

1 tbsp olive oil

150g chestnut mushrooms, sliced

250g pouch sun dried tomato basmati rice

50g California Walnut pieces, roughly chopped

200g roast chicken, shredded

½ x 25g pack parsley, chopped

4 red peppers

<<<< Get a FREE EBOOK With 500 Recipes Here >>>>

Methods

Preheat the oven to 200°C, gas mark 6.

Heat the oil in a frying pan and fry the mushrooms for 3-4 minutes.

Add the rice, California Walnuts and chicken and fry for 2-3 minutes until heated through.

Season to taste and stir in the parsley and 2-3 tbsp water.

Cut the tops off the peppers and remove seeds.

Trim the bases if needed so they stand upright and place them in a small roasting tin with 3 tbsp water in the base.

Spoon rice mixture into the pepper shells and bake for 30 minutes or until the peppers are just softened.

Serve with a fresh leafy salad

...............................................Keep Reading............................................

[spooniechef]

Chicken Broccoli Pasta Bake (1-2 spoons)

Batch cooking is a great thing for those of us who have to budget our spoons vey tightly. It means that on good days, we can cook something really tasty that will last for several meals, easily reheated on the bad days ... including the one that might come from cooking something overly ambitious. This particular chicken broccoli pasta bake recipe started as a two-spoon recipe, but can be made a little easier with a couple of tricks and exclusions. The recipe originates from the BBC Good Food website (which is a shame because I have Issues with the BBC right now), but I’ve made a few changes, so I guess it’s mine now. When you make your own changes, it’ll be yours.

Here’s what you need:

250g or so pasta (anything from penne to farfalle to fusilli to macaroni will work)

350g or so chicken, sliced

200g or so broccoli florets, chopped small

175g or so chestnut mushrooms, quartered

About 1 and a quarter cups single cream

Half an average-sized container of soft cheese with herbs (Philadelphia etc)

4 tablespoons sun-dried tomato paste or similar (see notes)

Cheddar or other hard cheese, grated (for topping)

A lot of these measurements are given pretty abstractly, I admit; I’ve been making this for awhile and while the website gives exact measurements, bringing out the scale or measuring cups is a bit much for a recipe that’s this forgiving. It does say to use chicken breasts, but thighs are just as good and often less expensive. Also, if you’re not much on sun-dried tomato, plain tomato paste or just a good dollop of pesto sauce will do just fine. (I’m making it today - it’s baking as I type - and I split the difference and used two big spoonfuls of pesto with sun-dried tomatoes, so that should be interesting.)

Here’s what you do:

Preheat the oven to 190C / 375F

While the oven’s preheating, start boiling your pasta; when it hits the al dente stage, add your broccoli and cook just a little more until the pasta’s just about done; drain and set aside

Cook your chicken bits with whatever spices you feel like using; then add the mushrooms and cook for a couple of minutes

Add the cream, soft cheese, and sun-dried tomato paste (or whatever other flavouring you’ve chosen to use); heat on medium heat, stirring gently, until the paste is blended in and the soft cheese is melted

Add the broccoli and pasta to the pan; stir until the pasta is coated in the sauce

Add the entire thing to a baking dish; top with cheese

Bake for 20 minutes or until the cheese is nicely browned

Obviously, with a pan, a pot, and a baking dish involved, and a fair few chopped things, this one can be a lot of work, especially on a bad day. Also, given dietary restrictions, it can be a little tricky with the amount of things that normally contain lactose and gluten. I figured out a few tricks that make it easier:

If you can, cook the chicken ahead of time. The chicken is meant to be cooked when the other ingredients go in, so all you need to do is throw it back in the pan and let it reheat while you’re cooking the mushrooms. That eliminates the entire “slicing and cooking the chicken” part of the equation, and honestly, little bags of cooked chicken living in the freezer isn’t a bad thing; depending on spicing, it can be used anywhere from fried rice to a way of jazzing up macaroni and cheese from a box.

Chop up the broccoli first too, if you can. Earlier in the day or even the day before; just put it in a bowl with a little tiny bit of water and cover it with tin foil. It just means there’s less to chop up at the time. (I wouldn’t recommend doing that with the mushrooms, though.)

This one isn’t entirely great from the lactose-intolerant point of view. The single cream can be replaced with a dairy-free version, but I’ve yet to find a dairy-free soft cheese that melts well enough to be the kind of sauce-thickener it’s supposed to be here. It’s not too bad with dairy-free soft cheese, but honestly, I get by on Lactaid with this one, since it’s only a half-cup or so.

On the topic of dairy-free options, I’ve found that dairy-free hard cheese doesn’t brown quite the same way the regular stuff does. If you’re using dairy-free cheese, keep an eye on your bake and if the cheese hasn’t browned after 20-25 minutes, don’t panic; just take it out anyway. If you’re worried, tap the cheese on top to see if it’s reasonably hard, but either way it’ll be fine.

Gluten-free pasta actually works fairly well with this one. Since you want it to be nearly done but not quite done when the baking dish goes into the oven, the problem where gluten-free pasta has a very small window between “undercooked” and “overcooked” pretty much goes away. Baking it also means that the pasta gets more of the sauce, since I’ve noticed the gluten-free variety doesn’t soak up sauce as well as the regular kind.

Clean up as you go if possible, because this generates a fair few dishes and if you don’t have a dishwasher, the pile of things used can be disheartening if cleaning isn’t done along the way. If you already do that, then you’re one up on me, but a few tips to make it easier. If you cooked the chicken ahead of time and so don’t have a package on hand to use as an interim garbage can, keep a bowl on hand for the detritus and a separate one for ferrying the mushrooms into the pan when the time comes. Scraping them off the cutting board into the pan is also an option, but requires care and fanangling, whereas dumping the contents of a bowl into the pan is a lot easier. It’s just one more dish to wipe down.

This should be enough for 4-6 servings, depending on how hungry you are. It’s tasty, not quite as hearty and filling as a lasagne but fills the same basic niche.

Also, thanks to everyone who’s put their own tips and advice in the tags. I recommend reading through the notes on these posts, because several people have had great ideas and pieces of advice, and I personally have found them really helpful. Please, if you have tips, keep them coming.

[goblincooking]

big bolognese (i usually freeze 10-12 portions from this)

firstly, don't expect this to be aesthetic. i live in a house with 3 other people and we're all some genre of disabled so the kitchen is often messy.

secondly, i'm gonna put the prices i paid for the whole bags/jars etc of things because that makes more sense to me. pricing per portion makes no sense to me because that doesn't account for the fact that you would have to pay for the whole one of something at some point

thirdly, everything is bought and cooked according to my personal preference. the only person who has to eat my cooking is me, and substituting ingredients for personal taste is always chill!

ingredients, pricing, recipe below the cut :)

equipment:

big saucepan wooden spoon freezer bags (for freezing)

ingredients:

4 cloves garlic 7 small onions 3 teaspoons of sun-dried tomato big squeeze of tomato puree 3 tins of tomatoes (400g each) bag of quorn mince salt, pepper, basil, oregano, sugar vegetable oil prices:

garlic - £0.95 for 4 heads onions - £0.55 for 1kg sun-dried tomato - £1.90 for the jar tomato puree - £0.45 for a tube tins of tomatoes (400g each) - £0.32 x 3 bag of quorn mince - £2.30 salt - £2.50 (in a little grinder) black pepper - £2.50 (in a little grinder) basil - £1.10 (jar of dried) oregano - £1.10 (jar of dried) sugar - £2.15 for 1kg of demerara vegetable oil - £1.99 for 1L

total price: £18.35, but this assumes you have none of the ingredients when you start, and that you only shop at tesco and nothing was on sale.

method:

crush the garlic and chop it small (i use 4 cloves because that's my preference). I crush the garlic between the flat of my knife and the chopping board, pressing with the heel of my palm.

peel and roughly chop the onions. I cut the onion in half top to bottom, and then slice so it's all semi-circles.

cook the garlic and onions in about 1tsp of oil on a low heat, until the onions are soft and transparent. I normally add my salt, pepper, and 2tsp of sugar at this point, because I like the way it sweetens specifically the onions. Optional: add the sun-dried tomatoes here. They're nice and salty :)

add the tins of tomatoes, and the puree. Turn the heat up to high and stir to combine. When the ingredients are combined and the sauce is bubbling, add the whole bag of quorn mince. (Honestly, I could have doubled the mince, but one bag is what I could afford).

stir the mince in and bring the sauce back up to a boil, while stirring, then turn the heat off and put the lid on and let the sauce sit and cool.

portion it out for freezing. I put my stuff in freezer bags because its easier to store and defrost. you may prefer something else.

to defrost, just empty it into a pan over a low heat and let defrost while your pasta cooks when you're ready to eat it!

[farm-witches-fic-recs]

We’ve heard that some people like to predict how close spring is by guessing whether or not a groundhog has seen its shadow. The coven has found that we can also determine - with an impressive reliability - the oncoming arrival of spring by the length of the mayor’s ponytail or how many new business ideas Ray brings to a council meeting. We regret to inform you it’s going to be a long winter in these parts. But! That just means more time to grab our favorite locally-sourced alpaca throw and do some reading.

Check out this week’s recs and be sure to leave the creators some love.

Espresso machine (@smileyrice​) *ART* “A sweet, domestic (caffeinated) moment for our fave trio.“

Give me your hand to hold (@rosedavid​) “Don't we all need a little more hand holding for David and Patrick? This fic explores the sweetness of the first few times they hold hands while providing some fun artsy vibes.”

If, then (hungryhungryhippo/@confidently-hollieb​) “This introspective Patrick fic takes a look at what happens when Patrick + Rachel becomes Patrick - Rachel.” 

A long time and good light (basingstoke/@basinke) “Everything you need to know: David shows Patrick his bag of dicks.”

Voulez-vous (proseapothecary/@vodka-rocks-and-a-piece-of-toast) “Stevie and Mutt make an oddly perfect (or perfectly odd) couple in this short, dialogue-heavy tribute to great music.”

----------

FROM THE HEARTH

We can make quick work of these delish (only-three-ingredients!) poppables, both in preparation and nomming. Super easy, super tasty.

Fluffy Cheese Bites

You’ll need:

2 cups self-raising flour 2 cups of grated cheese of your choice 1 ½ cups of milk

To make:

1) In one bowl combine all three ingredients together. 2) Spoon into a muffin tin or round balls on a cookie sheet. 3) Bake for between 15 to 20 minutes until baked and crispy golden on the top.

Top with a smear of butter if you so desire.

You can also mix them up with these optional add-ins:

Chopped chives Dried red chilli flakes Chopped bell peppers Sun Dried tomatoes Dried Italian herbs Freshly ground black pepper or cayenne pepper (or get creative with your favorite spices and flavor combinations!)

[thefoodarchivist]

Turkey breast with spinach, white beans, chorizo and bell peppers in a sun dried tomato sauce.

This is the work of moments to put together. Simply grab a big baking dish with high sides and throw in, vaguely in this order:

Drizzle of garlic olive oil

Sliced red onions

Diced chorizo

Fresh spinach

Cooked white beans

Chopped bell peppers (I used orange, yellow and red)

Sliced turkey (or chicken) breast

Sun dried tomato pesto

Tinned, chopped tomatoes

Sprinkle of dried oregano

Black pepper and sea salt

Another drizzle of garlic olive oil

Bake at 200 Celsius for 30-40 mins.

Enjoy!

We like this served over brown rice, or with crusty bread and salad 🥗

[befitnesshub1]

10 Substitute For Mushrooms For Kitchen Recipes

Mushrooms are commonly used in a wide variety of foods around the world. Their earthy, meaty flavor adds a unique umami element to the dish. If you are looking for Substitute for mushrooms, we have compiled our top ten options. Some other options may be helpful if you do not enjoy mushrooms and want good alternatives. Other backup options are on the list because they reflect the mushrooms’ taste; Useful if you are allergic to them

Most people prefer healthy mushrooms as part of their daily diet, and not all entries and diets tend to work with this healthy vegetable. However, some people hate this vegetable, especially children, and even those with mushroom allergies cannot eat them.

Only vegetables can only replace if the particular food is suitable for cooking. Not every alternative works for a specific diet.

For example, since you are considered chicken, you can easily replace turkey with chicken in rice dishes. Let’s look at some of the most suitable substitute for mushrooms in cooking and the best food preparation.

What Are Mushrooms?

Mushrooms grow into an umbrella-like structure called the primordium, which then matures into a substrate. Mushrooms are a type of edible fungus. There are more than 14,000 species worldwide. However, you cannot eat most of them. Some of the most popular varieties of mushrooms include a white button, crimini, and portabella.

There are some edible varieties like oyster sauce substitute, enoki mushroom recipe, chanterelles recipe, porcini risotto, shiitake mushroom recipes, and many more.

Mushrooms are earthy and have a delicious taste called Umami. They usually grow on a firm, meaty texture when cooked. The fresh ones give a relatively subtle nut flavor.

Related post: Is It Possible To Lose 40 Pounds In 2 Months? Low Carb Diet

10 Best Substitute for Mushrooms to suit any Situation

You will find Top 10 mushrooms substitutes everywhere you go. We have wrapped up some options that will allow you to match the umami taste of this fungus.

1) Canned or dried mushrooms

If you cannot get your hands on fresh mushrooms or avoid them because they are too expensive, would you like to consider the canned or dried variety? This option will give you a taste similar to the new version.

You can enjoy canned mushrooms as a substitute for the taste of mushrooms. They are not allergic but cannot access fresh ones.

Dried mushrooms build up a sponge in the flavor field, so if you use them in a sauce, use less than what you would call a soup or casserole recipe.

Otherwise, your dish will have an excessive mushroom flavor.

2) Sun-Dried Tomatoes

Sun-dried tomatoes were very popular in the early 1990s. However, this vegetable went off the radar, with more and more people picking regular tomatoes at the time. Since then, it has seen a good rise in popularity, especially among chefs. Tomatoes can dry in the heat of the sun.

Cut these tomatoes into thin slices and fry them in olive oil. They work well with seasonings that include dried herbs, parsley, coriander, and more. They are an excellent choice for mushrooms, and they are popular in many dishes.

You can buy tomatoes that pop with natural flavor and essential vitamins. Cut or dice these vegetables for pasta, meat dishes, fish dishes, and poultry specialties. This vegetable can eat as a fruit to increase energy, improve digestion and eject harmful toxins from the body.

Once that happens, they may become an alternative to mushrooms. This is due to the taste of the soil produced throughout the drying process. Many chefs prefer to use sun-dried tomatoes because they can provide a unique taste in any recipe they touch. You can dice or chop them depending on the dish requirement.

3) Eggplant

Eggplant is very popular in the kitchen. These are egg-shaped vegetables that have vibrant purple skins and taste good. Eggplant is a mild flavoring ingredient that has a “meaty” texture similar to mushrooms. Although not everyone likes eggplant, it is rich in vitamins and is preferred by many cooks due to its sweet taste. While a good alternative to mushrooms, eggplant can easily overcook. Hence, it is essential to take good care of it when preparing food.

As always, the eggplant should be uncovered and then cut into pieces for easy consumption. Eggplants will darken after peeling, so place them vertically in the water to prevent this from happening.

You will not use this to copy the flavor, but it will become a good mushroom alternative if it is the texture you want to change.

Eggplant has a slightly bitter taste, which has the potential to contaminate your food. To avoid this, you need to chop the eggplant and then add salt. Leave on for 10-15 minutes, and then wipe with a paper towel. Salting reduces bitterness and water content.

4) Zucchini

Zucchini is an excellent substitute for mushrooms and comes from the squash family. Eaten primarily as a summer vegetable, its tender flesh, and sweet taste make it ideal for pasta dishes. This vegetable can grow up to a meter on average and is very handy in cooking delicious food.

A young zucchini has a mildly sweet taste, which is similar to mushrooms. Its flesh structure is somehow nostalgic for mushrooms. According to leading chefs, zucchini are good to chop into small pieces.

It is also healthy, nutritious, and delicious. No one would think that zucchini could be used as a mushroom substitute either. The soil taste of this food will somehow simulate the products produced by mushrooms.

The beauty of zucchini is that it can get the flavor from other ingredients in the diet while at the same time adding a little to your diet.

Keep in mind that zucchini has a high water content, which can make some foods too tiring. To deal with this, cover the chopped zucchini with salt and allow resting for 10 minutes before drying with a paper towel. This is the best way to get rid of moisture.

5) Garbanzo Beans (Chickpeas)

Garbanzo beans are also known as toast. This particular ingredient grows only in a few parts of the world. There are two types of beans: The first size is large and has a unique cream color, popular in tins on salad bars or grocery shelves. The second is smaller in size and darker in appearance. However, both options are suitable for a myriad of hot and cold recipes.

Chickpeas are nutritious and add good flavor to salads or dishes. If you plan to cook them, make sure they are well washed and remove all spoiled or discolored beans.

Sometimes, peanut tin cans have so much time that they lose flavor and nutritional value. With this in mind, make sure you have fresh, healthy, and fresh beans packed in cans and look for both dates.

When using these types of beans to replace mushrooms, you first need to know how to cook them.

First, there are a few basic steps to rinse them carefully and inspect them to remove any waste.

Rinse the beans back in the pot filled with water.

Place the pot in your oven and bake the beans for about 3 minutes. Cover the pot.

After this, turn off the oven, but do not remove the beans yet. Let them stay for 2-3 hours.

When finished, the beans are already safe to use as a mushroom substitute.

6) Tempeh

Tempeh is a nutrient-dense soybean product made from cooked, fermented soybeans, high in protein. It is a common ingredient in Indonesia. In particular, it is a soy product that has a strong feeling and characteristics.

The Tempeh tastes almost like mushrooms. If you cut the Tempeh as thin as possible, you can also compare their taste. Tempeh is made by soaking soybeans in water and then cooking them partially. However, if you are allergic to molds, Tempeh is not a good substitute for you.

It gives some subtlety and some acidity, making it a close substitute for mushrooms.

Tempeh is considered a rich source of protein, especially for vegetarians and non-vegetarians. Due to the fermentation process from whole peas, Tempeh has more nutrients compared to tofu. On average, 100 grams of Tempeh contains about 193 calories and 11 grams of fat (of which 2.2 grams is saturated fat).

7) Tofu (Substitute for Mushrooms)

Tofu is a food made with soybeans; condensed soy milk is change into solid, white brick-shaped pieces. It is one of the most popular substitute for mushrooms because of its mild flavor, especially when paired with soy sauce and other umami creamy sauces and herbs. Tofu first appeared in China and quickly spread throughout the continent.

This type of soy diet has expanded its territory to the West and other parts of the world. An enhanced feature of tofu is its rich nutritional and comfortable soft feel. Vegetarians need this food because they need a lot of protein to replace meat or fish.

It is perfect for women. Tofu contains high levels of amino acids and isoflavones, which help the body, activate estrogen.

Also, tofu can use in many dishes, from soups to fried foods. It often comes in large, white blocks. So, you can use a knife or cheese cutter to shape them as you wish for convenience.

Tofu is a popular ingredient used by bean curd and plant-based dieters. Its high protein content makes it a popular meat substitute. A tasty addition – make sure no one you cook is allergic to soy.

8) Russet Potatoes

Rusted potatoes are using as a substitute for baking or frying mushrooms. Potatoes have many varieties in their family. One of them is the russet potato, described as a long and large potato with thick and hard skin.

These potatoes have a relatively large amount of starch, so their flesh is the right color and very dry. Rusted potatoes have an excellent ability to absorb liquid or other concentrates, so they are trendy in making delicious mashed potatoes.

They are not suitable ingredients for boiling dishes such as soups or salads. Based on that, you can easily find out which cases russet potatoes are needed to replace mushrooms.

Rusted potatoes in the preparation of grids should be considered ordinary potatoes.

Clean the skin, especially peel the potatoes.

Dig into the eyes, and then cut them into pieces of suitable shape and size for cooking.

Using this potato substitute can revitalize the fried foods that come with the mushroom topping.

9) Onions

Onions are commonly grown in all over the world and are closely related to garlic, chives and scallions. Onions are an essential ingredient in many dishes and are processed in many ways.

The most common type of onion is usually white, although it varies in size, shape, and color. Interestingly, the onion’s taste is mild and slightly sweet depending on the type and season from very spicy and intense. Red onions are mostly spicy and not suitable for every meal. However, white onions taste a bit sweet and are the perfect place for burgers, chicken, fish, and poultry dishes. Onions can be steamed, fried, or even served as part of cooked dishes. This gives them the versatility that most people are looking for when deciding which vegetables to include in their diet.

When it tastes different from mushrooms, onions should always be on your list for last-minute cooking or making fast, healthy snacks.

Onions can be spicy, but of course, they can pack a lot of flavor and vitamins. Raw onions are very low in calories, only 40 calories per 3.5 ounces (100 g). A fresh onion contains 89% water, 9% carbs, and 1.7% fiber and contains small amounts of protein and fat.

10) Yellow Summer Squash

Golden zucchini has a long, rounded body with an eye-catching golden outer shell. The flesh inside is usually thick, pale yellow, or cream in color, which is very lovely when processed in foods. Yellow Summer Squash is an excellent choice for making soups or porridge, Risotto Nero rice when you go out with mushrooms.

Scientific studies show that golden zucchini contains many nutrients that the body needs. Specifically, it includes various minerals (Mg, Ca, Fe, Zn, etc.) and vitamin A, vitamin B, vitamin C, K, and beta carotene. Along with it is the excellent fiber which helps the digestive system to function more efficiently.

Related post: Best Griddle Temp For Pancakes | How To Make Perfect Pancake

[crackinglamb]

8) Favourite scents? and 43) List at least three recipes? and 45) Where do you really want to go?

8 - Favorite scents.

In no particular order.  Petrichor, tea & lemon candles, tomato plants, sweet sandlewood, sun dried cotton, cat leather (the scent that exudes from happy, healthy fur).

43 - At least 3 recipes.

Okay, tried and true.  Two of these are one pan meals.  Just make sure your pan is oven safe (I use a deep dish cast iron).

My Basic Chicken Dinner: Cubed chicken breast pan fried in butter and olive oil, sprinkled with thyme, savory and garlic.  Salt and pepper to taste.  Add equal parts lemon juice, white wine (you can skip this if you don’t want it) and water to make a sauce, thicken with either cornstarch or a roux.  Serve over couscous with veggie of your choice.

Hamburger Pie: pound of browned ground beef, small onion chopped, a can or half a bag of frozen green beans and a can of condensed tomato soup, salt and pepper to taste, all mixed together.  Top with cornbread batter and bake at 425 for 20-30 minutes.  Serve with burger condiments or cheese.  Or both, if you’re feeling daring.

Tuscan Pie: pound of Italian sausage, chunked and cooked through.  One can of cannellini beans, a jar of tomato sauce and 8 oz of mozzarella cheese, mix together.  Top with rolled out crescent roll dough and bake at 375 for twenty minutes or until topping is cooked through.

Chicken, Leeks and Cream: what is says on the tin.  Pan fried cubed chicken breast, thoroughly washed and sliced leeks (don’t worry, they get soft, it really won’t be too much if you use the whole bundle you bought at the store), salt and pepper to taste.  Add about 3/4 to a cup of heavy cream until bubbling.  Take off heat, melt in a pat of butter, stir it all up.  Serve over rice.

45 - Where do I really want to go?

I really want to go back to the Big Island of Hawai’i.  I spent a week there, long ago.  Touristy stuff I can take or leave.  I fell in love with the scenery and the history and the majesty of the sacred places.  I left my offering to Pele up on the peak of Mauna Kea, overlooking a glacial lake above the cloudline.  I want to go back and feel that wonder again.

Thank you, Angel.  You’ve made me all nostalgic now.  *blows you a kiss*

[cook-n-tell]

Savory Pesto Muffins

Preparation time: 10 minutes Cooking time: 30 minutes Serves/Makes: 8-12

Ingredients

3 tbsp olive oil

1 onion, diced

3 garlic cloves, minced

handful of finely chopped basil, parsley, & chives

1/2 cup gluten free flour

1/2 cup polenta

1/2 cup chickpea flour

3 tbsp Sacla “Free From” Basil Pesto

1/2 cup Vegan cream cheese

3/4 cup water

1 tsp apple cider vinegar

handful sun-dried tomatoes

Method

Preheat oven to 190C / 370F and grease a non-stick muffin tin with oil or use muffin liners, if preferred.

Heat the olive oil in a frying pan and saute the onion and garlic for 5 minutes.

Meanwhile, in a large bowl, stir together the gluten-free flour, polenta, chickpea flour, baking powder, salt and pepper.

To the frying pan, stir in the pesto, cream cheese, water and vinegar. Mix in the sun-dried tomatoes.

Add the wet mixture to the bowl of dry ingredients and mix until well combined.

Transfer the mixture to the muffin tins, filling each hole about three-quarters of the way up.

(Optional) stir in a little extra pesto on top.

Bake for 20-25 minutes until golden brown. Leave to cool before serving.

A/N:

This is a vegan, gluten free recipe and it’s great for making on the weekend for morning/afternoon teas throughout the week.

The recipe says vegan cream cheese but I used liddel’s lactose free cream cheese and it worked great but I have a vegan cream cheese recipe here if you’d like to use it (just leave out the honey & walnut)

Original recipe by Aimee

There’s nothing wrong with throwing a little bacon in here if you’d like but I don’t think it needs it

You could use this as a breakfast recipe but I think it’s too salty.

[larpgourmet]

Egg White Frittatas

Ease to Make: 3 of 5 The egg part is easy, and the baking part’s not bad -- but pretty much all of the vegetables that go into this dish need to be processed in some way (chopping, shredding, etc). That means this dish is kind of a bear in the prep department. Ease to Transport: 4 of 5 This one is pretty easy in terms of just having to go in a sandwich bag or tupperware. I opted for the sandwich bags to ensure they were easy to go into the cooler, but I found they were easily damaged, and the intense cold of my icepacks hurt the texture of the eggs. Ease of Cleanup at Game: 5 of 5 Super easy. Since I went with sandwich bags, it was just throwing out the bags once I was done. Taste: 2 of 5 This dish fell over hard for me on taste. I think when they’re fresh and hot they’re probably pretty good -- but after a couple of days in a cooler, they’re a bit mushy, and not in a good way. Healthiness: 5 of 5 I really can’t complain about the health benefits of the dish. Egg whites for protein, vegetables for nutrients, and all hand made so there’s no surprises. I just wish they’d worked out a bit better for me!  Idea taken from the following website: https://busybuthealthy.com/mini_frittatas/ Ingredients (makes 12 mini frittatas): 1 32 ounce container of eggs whites (you won’t use all of it) 1/2 zucchini, shredded or grated 1 oz sun dried tomatoes, chopped (dried in the baggie, not packed in oil) 1 green onion, sliced thin 1 tbsp Sweet Basil, Citrus, and Garlic Rub (I used Lawry’s bought off Amazon) Salt and Pepper to taste

Directions Prep a standard muffin tin by spraying every part of it with non-stick spray. Take special care to get all of the corners of the cups, but do get the top too -- it’ll help if you drip anything between the cups. Preheat your oven to 350 degrees. Pour 1/4 cup of the egg whites straight into each muffin cup. Cook in the oven until the egg whites turn white and opaque (about 5 - 6 minutes) but make sure they’re not completely done cooking. Remove from oven and distribute your zucchini, sun dried tomatoes, onion, and spices into each cup. Cook for another 5 - 10 minutes depending on your oven. You’ll know when they’re done when you jiggle the pan and none of the frittatas move. Take out of the oven and set on the counter to cool without disturbing them further. If you poke them, they might deflate. When the pan is cool enough to handle, and the frittatas are only warm to the touch, remove from their muffin cups, and let them continue to cool on the counter without the muffin pan until they’re room temperature. Don’t pack them early into sandwich bags or the condensation will wreck the texture (this is partially the mistake I made!) Once cooled, divide into sandwich baggies to pack for game.

Notes: This was the only real ‘miss’ of the recipes for the weekend, and for once I’m not sure what I’d do to fix them. I don’t think any re-heating would help them, for the most part. If you were eating these warm out of the oven, though, they’d probably be pretty good -- but that doesn’t really help in the LARP setting. There’s probably other toppings that would do better in the long haul, I think the addition of feta would have been a nice, salty bite that these probably needed -- but I also don’t think I care about them enough to try to salvage them in the future. I’m including them just so it doesn’t look like every dish I make is a complete win. And I never know, maybe someone out there will figure out where I went wrong, and can correct me on my methods, and we go from there. Ultimately, I served these alongside the breakfast oatmeal, and I found that it was largely unnecessary. I think I will still bring straight hardboiled eggs (with a little salt) and a little fruit just for an extra bite of food with the oatmeal. But I don’t think going to the lengths to make these is necessary.

Nutrition (per each frittata): Calories: 46 Fat: 0.5g Carbohydrates: 1.5g Protein: 7g