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interactivetonki · 2 years

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Fat cactus

Fat cactus full#

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Fat cactus full#

The whole place is packed full of people, eating, drinking, laughing and generally having a fabulous time (probably after quite a few of their famous Moggyritas and Tequilas). Immediately on entering this restaurant the friendly fun vibe hits you smack bang in the face.

#Fat cactus

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justaramblingromantic · 6 years

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favorite wild thing

Characters/Pairing: Kobayashi Rindou and Tsukasa Eishi/EiRin

Type: Canon-divergent AU, Post-series, Peerless-verse, Freestyle

Word Count: 1373

A/N: This is a follow-up from ‘mine.’

Palermo was a beautifully kaleidoscopic, amazing city, steeped deeply in the eclectic history and intertwined cultures of so many different civilizations, and so very lively. The old streets bustled noisily with both locals and tourists alike going about with their agendas for the day, and the ancient food markets interspersed throughout town were filled with all sorts of culinary delights and native ingredients lining their stands, just waiting to be explored one after the other.

Needless to say, they easily spent an entire day immersed in the endless stalls that lined the narrow medieval side streets, awash in a veritable sea of people of all sorts of nationalities and ethnicities, sampling and investigating the varied, vibrant merchandise that this breathtaking, exciting food capital had to offer.

The produce that had come straight from the local farmsteads were some of the freshest Eishi had ever encountered, from deep red blood oranges to tasty Sicilian lemons and juicy cantaloupes and crunchy courgettes, to brightly colored, tart, ripe tomatoes and glossy, sweet and sour peppers, the abundant seasonal harvests so plump and ripe and lush, lavish, ample gifts of this rich, fertile land. He could not help but buy some of everything to cook and experiment with, his mind and palate working fervently to memorize and store all the different and new flavor profiles that danced merrily across his delighted and intrigued tastebuds, and it would not be an understatement to say that he was in a chef’s heaven, or at least a version as close to it as possible on this earthly plane.

With how Palermo faced the Tyrrhenian Sea, there were also no lack of seafood for sale coming straight from the nearby coastal settlements and the major fishing ports of Sciacca, rows upon rows of fishmonger’s stalls overflowing and creaking under the staggering weight of fat swordfishes, glistening squids, tender shrimps and succulent shellfishes all but cascading down the shelves of crushed ice which they had been so generously laid on display, all the freshest and best catches of the day. The smell of brine and sea salt permeated the air, intermingled with the familiar pungency of piscean blood and guts, and Rindou was perfectly happy browsing the raucous, busy stalls beside her boyfriend, just as easily as she would have been in the middle of a sweet-smelling field of blooming tulips in Amsterdam or a lavender farm in Provence.

Her favorites most definitely had to be the street food stalls, and they made sure to visit them all, from the outdoor markets of Vucciria to Ballaro to Capo, across all the four historic quarters of Palermo. They snaked up and down the intricate mazes of little lanes and alleyways filled to the brim with of all sorts of commodities and stallholders loudly selling their wares and haggling with their customers. Some places were crammed full of all kinds of delicious cheese that could not be found anywhere else in the world, others were filled with rows and rows of cleanly carved meat carcasses hanging on hefty hooks and preserved meats like salamis and sausages, infused with all sorts of fragrant spices and herbs, sun-kissed, flavorful, and exuding the most mouthwatering aromas and scents.

They shared handmade peach gelato bought from a local gelaterie as they wandered the warm, crowded streets congested with people, marveling over huge tubs of olives and homemade relishes in specialty stalls and the colorful spreads of vegetables and fruits in others. Roasted chestnuts were also on sale in little kiosks tucked away in the corners of almost every block (so of course they ended up buying a bag as well!) and the tantalizing smell of barbequed meats drifted through the air.

They sampled sticks of stigghiola – veal and lamb intestines washed out with water and salt then seasoned with parsley, onion and other herbs, before being wrapped around a leek and grilled directly over open flame. They had pane con le milza, a sandwich stuffed generously with the spleen of veal, along with lung and trachea, the viscera first boiled then fried in lard over low heat to bring out its strong, hearty flavor before being served with freshly baked soft bread and fragrant ricotta. Arancina reminded Rindou of the onigiri that they had back home, only that these indulgent, saffron-scented rice balls were stuffed to the brim with ragu and mozzarella, then coated with bread crumbs and deep fried to golden brown, finger licking perfection. Sfincione was Sicilian pizza; thick crust and spongy like focaccia, drenched with generous drizzles of olive oil and herbs, then topped with tomato sauce, onion and caciocavallo cheese and baked in a wood-fired oven. So. Yummy.

Rindou enjoyed travelling with Eishi. He was always game to try everything and it was so fun to explore foreign places and foods with him, especially since he got very interested and excited too over the same things she did. They stuffed themselves silly, not just with the delicious foods, but also the sights and sounds and very essence of this mesmerizing, pulsing city, and truly, there was no one she would rather experience all of these with than him.

That evening, back at their lodgings with all the loot that they had hauled home from their day long shopping adventure and sharing a delicious bottle of chilled wine between the two of them, Rindou was perched on the kitchen counter watching Eishi prepare dinner for them. The latter was still entirely energized and light on his feet despite a full day’s worth of nonstop activity, already eagerly playing and experimenting with the different ingredients and fresh produce that they had bought earlier on, much to her amusement.

She silently admired his air of focused concentration, that slight furrow of intensity that creased his brow, intelligent lavender gaze sharp with motivation and that burning, all consuming passion for his craft…and she could not help but conclude as always that he was the most beguiling like this; happy and doing the thing that he loved the most.

Rindou took an idle sip of her drink, relaxed and blissfully content. Life was as sweet as this wine dancing lightly on her tongue right now, surrounded by all the things she loved.

“Tsukasa?”

“…Hm?” He lifted his gaze distractedly from the work station to look briefly at her. She beamed at him.

“As I thought, you’re the most attractive in the kitchen.”

“That sounds really sexist…and why am I only attractive whenever you’re hungry?” he retorted with faint chagrin.

“’Coz relationships are all about setting and managing expectations,” she concluded cheerily…whatever that was supposed to mean. She must have noticed his openly nonplussed stare, for she further elaborated. “A great many, many years ago, you, Tsukasa Eishi, established this precedent when you started feeding the ‘lil hungry me. So ya see, you only got yourself to blame ‘coz you were the one who forged this bond and conditioned me to be like this!”

He was vaguely flabbergasted by her glib ability to nonchalantly flip the blame back on him; no wonder she was in the entertainment industry.

“…Pretty sure you were already like this even before I entered the picture,” he pointed out. “And why does it sound like I’ve been feeding a wild animal all this time.”

“Maybe! But you’ve successfully domesticated this wild animal so now you cannot leave me in a lurch and hungry,” she reasoned, not even bothering to refute his observation.

“Have I ever left you hungry?” he asked seriously.

She sent him a sly grin. “Literally? Or are we talking about a different kind of hunger now?”

He sent her an exasperated look.

“Don’t you start. I’m confident of my ability to sate your appetites-” he stressed subtly. “-even though you’re such a demanding wild thing.”

She grinned broadly at his response.

“Excuse you, I’m your favorite wild thing! So feed me somethin’ delicious soon, ‘kay, o’ yummy lord of the kitchen, peerless white knight of the table, supreme master of the dinner plate! If you’re a Greek god, you’d be the cute, sexy one in a white toga with sword in one hand and a plucked pheasant in the other-”

“…Stop. Stop. I’ll feed you right away so for the love of-”

#Food Wars: Shokugeki no Souma #Shokugeki no Soma #Tsukasa Eishi #Kobayashi Rindou #EiRin #EiRin: Peerless AU #freestyle #my fics

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olgagarmash · 4 years

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12 Easy & Healthy Cauliflower Rice Recipes to Get in Your Veggies

Are you already on board with the cauliflower rice trend? If you haven’t tried it, grated cauliflower is an excellent low-carb rice replacement thanks to the similar texture of the two. And because it soaks up the flavor of any sauces or marinades you use with it, you’ll hardly notice a difference in taste.

Of course, you will notice the difference from a nutritional standpoint. Instead of feeling weighted down and heavy from a carb-laden meal, you’ll be packing your recipes with this cruciferous powerhouse, naturally high in fiber and vitamins! Cauliflower is considered an unlimited non-starchy vegetable on the Nutrisystem weight loss plan, so you can enjoy as much as you’d like to fight hunger and stay satisfied.

Whether you make it yourself or buy it premade, this is a healthy trend you have got to try. If you’re a cauliflower rice newbie or a seasoned pro, here are 12 of our favorite easy and delicious cauliflower rice recipes to try!

Think of this recipe as deconstructed sushi! It takes all of the things that you love about a sushi dish but gives it a fresh, healthier spin—including the use of cauliflower rice instead of carb-laden white rice. Packed with additional fresh veggies like cucumbers, avocado and carrots, this is a bowl that you’ll feel good about eating.

Fried rice is an Asian cuisine favorite but it’s also a high-carb dish that’s typically overloaded with salt. Our healthier version uses cauliflower rice and a whole range of other fresh, healthy veggies. All cooked with some scrambled eggs and green onions, you’ll get the flavor and even the texture of your favorite fried rice but in a dish that’s actually good for your waistline and your health.

In this recipe, we swap out starchy potatoes with cauliflower for a low-carb version of your favorite morning hash! It’s got plenty of flavorful ingredients like turkey bacon, eggs, onions and pepper, but it’s a much lighter way to start your day.

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Looking to spice up your rice? This Spanish cauliflower rice recipe is full of flavor with a variety of spices as well as some fire-roasted diced tomatoes, diced onions and fresh cilantro! After all, there’s absolutely no reason your rice has to be plain or boring. This recipe gives you plenty of bold flavor while really packing in the veggies so that you can feel good about your food from all angles.

This is another great “bowl” recipe with the delicious flavors of Asian takeout in a healthier at-home meal. With cauliflower rice at the heart of this dish, you’re already starting off with veggies over carbs which is a win for your waistline. But it also brings the heart-healthy goodness of salmon and a variety of other fresh veggies into the mix, making it a real winner all around. It’s satisfying from both a flavor and a nutritional standpoint.

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This is a simple-but-delicious rice recipe that will liven up your cauliflower rice and leave it bursting with fresh flavor. It makes a great side for a Mexican meal—or any other dish that you’d like to make more complete with a serving of vegetables. It’s so easy to whip up that it’s sure to become a regular staple in your weekly meal plan.

If it’s fried rice with shrimp that you love, then we’ve got a healthier version of that classic dish, too. Shrimp is a great lean protein that’s delicious and weight loss friendly. With all of the protein from the shrimp as well as the scrambled eggs, this dish is a complete and filling meal that is sure to become a lunch or dinner favorite.

Tabbouleh—a Lebanese dish—is typically an herb and bulgur salad featuring parsley. Our version swaps out the grains for lighter cauliflower rice to reduce carbs and calories per serving. It also features chopped cucumbers, tomatoes, onions and herbs like including parsley. It’s dressed with a simple-but-yummy red wine vinegar and olive oil vinaigrette. It’s garden-fresh and filling!

Tater tots on a healthy eating plan sounds almost too good to be true. But our healthy version includes riced cauliflower instead of potatoes as its base and is crisped in the air fryer! As a result, it’s packed with veggie deliciousness and can be served as an appetizer or even a yummy side.

Cauliflower rice can be an excellent substitute for white rice in stuffed tomato or pepper recipes. In this version, ground turkey is blended with some cauliflower rice, spinach, onion and parmesan cheese for a hearty-but-healthy filling that tastes amazing, too. After baking these stuffed tomatoes in the oven, they’ll have just the right amount of crisp and will be oozing with flavor.

Some of your favorite tropical flavors are comingling in this super delish bowl which combines a fresh, homemade mango salsa with shrimp and coconut lime cauliflower rice. It’s a little bit more work than some of the other recipes we’ve listed, but it is absolutely worth the effort. Just one bite and you’ll be transported to the tastes of a tropical island!

Check out this recipe submitted by a Leaf visitor! (You can submit your own cauliflower rice recipes on our Recipe Submission page for a chance to be feature on The Leaf. Click here to submit your recipes! >) If you like spicy, then this is a cauliflower rice recipe you have got to try. It’s packed with flavorful zest—including that of a jalapeno pepper! Just the right amount of some low-fat cheddar cheese makes it creamy and delicious. It’s a great way to get an extra serving of veggies into your day.

While these cauliflower rice recipes are simple to make, sometimes life can get busy. We get it! That’s why Nutrisystem is here for you with convenient meal delivery and easy-to-follow weight loss plans. We even offer new pizza bowls that feature cauliflower rice! Stock up on our Supreme Pizza Bowl and BBQ Chicken Pizza Bowl! >

Build healthier habits with a program backed by science. Get started with a Nutrisystem weight loss plan today! >

source https://wealthch.com/12-easy-healthy-cauliflower-rice-recipes-to-get-in-your-veggies/

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tripstations · 5 years

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Dubai’s Top 5 Exotic Dishes You Must Taste

Credit: Manoushe Street

The popular Arabian city of Dubai isn’t just known for being the best tourist destination in the Middle East, but also in the world. The city is home to some awe-inspiring man-made attractions, and the luxury and opulence along with international food cuisine is something you cannot miss. Check out these amazing exotic dishes, and let us know which one is your favourite!

Manousheh

For a scrumptious and filling breakfast, Manousheh is your ideal choice. It is Dubai’s local pizza made with dough and filled with exotic toppings like Akkawi cheese, olive oil and herbs. It is one of Dubai’s most in-demand street food dish so you can’t miss out during your travels!

Al Harees

Credit: CC / Krista

Al Harees is a traditional food dish that is usually had during weddings, Ramadan and Eid in Dubai. It is made by baking wheat, meat and a little bit of salt. Find out a good local place nearby your hotel and head over to taste some Arabian goodness.

Fatteh

Fatteh is essentially made up of three layers and is usually had as an early evening meal because it can be quite filling. The first layer is the soaked bread, the second layer is made up of chickpeas stuffed with aubergines and the topping is yoghurt with tahini sauce. An exotic dish to not miss out on!

Tabbouleh

Credit: CC/ cyclonebill

Ignore the pronunciation, and focus on the delicious taste of this dish. Unlike some other dishes in the list, Tabbouleh is a salad made from tomatoes, cucumbers and green onions, seasoned with lemon juice and mint. It is a healthy and light option that you can try on your visit.

Kellaj

One of the most top rated dishes in Dubai, Kellaj is consistently the top of the pick. It is essentially a bread that is filled with halloumi cheese and grilled charcoal. It is ideal for a snacking on and fills up the stomach. Definitely try this for a quick bite!

The dishes sure do sound tempting right? Pick any flight you want and visit the best restaurants in Dubai and get set to fill your stomach with some amazing, yummy goodness.

Original Article

The post Dubai’s Top 5 Exotic Dishes You Must Taste appeared first on Tripstations.

from Tripstations http://bit.ly/2v4cyfR via IFTTT

#IFTTT #Tripstations

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virginiaovers · 6 years

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5 Famous Italian Dishes You Need To Try

Italy is a fantastic attraction for travelers across the world. Its breathtaking scenery, unique cultural heritage, and fascinating spots are a marvel. But above all, Italy is known worldwide for its rich cuisine and offers many traditional and famous dishes that one should explore when traveling there.

The best method to enjoy these amazing dishes and get their true flavors is tasting local Italian food. For example, you can learn how to eat like a local in Rome by visiting native home chefs who love sharing a part of their culture with you and fellow foodie travelers. Just know that the food in Italy is very regional. This means that some outstanding dishes in Florence might not necessarily be that good in Rome. However, here are some famous Italian dishes you can try while exploring any corner of beautiful Italy.

Pasta and Pizza

If you are in Italy during your vacations, never miss the chance of feasting on pizza and pasta, the two best and most famous Italian dishes. Nonetheless, you will get different variations of pasta depending on which Italian region you are in. Local chefs have mastered that dish, so you should always go for regional specialties. For instance, if you are exploring Rome, go for a serving of pasta alla carbonara. This meal is prepared by using ingredients such as cheese, eggs, Pecorino, black pepper, and guanciale. Guanciale is an Italian cured meat made from cheeks of pork.

If we talk about pizza, Margherita is the first type that comes to mind. And the origin of this pizza is in Naples, a coastal city by the Mount Vesuvius. You can order this famous food item from a local pizzeria and you will get a pizza with a crispy and thin crust topped with basil, tomatoes, garlic, olive oil, Parmesan and mozzarella cheese.

Arancini

Una publicación compartida de Ada Parisi, italian journalist (@sicilianicreativi) el 28 May, 2018 a las 9:20 PDT

Arancini is a dish which refers to crispy and gold brown stuffed rice balls. These rice balls are deep-fried after a coating of breadcrumbs. You can learn deep fryer recipes of Arancini from local chefs in Rome.

For the stuffing of rice balls, tomato sauce, mozzarella, peas, and ragú are used. Just like with pizza and pasta, there are a lot of regional variations of arancini in Italy that are differentiated by their shapes and fillings. Some famous variations are Arancini al Ragú (with tomato sauce), Arancini al Burro (with creamy béchamel sauce), Arancini alle Melanzane (with eggplant) and Arancini ai Funghi (with mushrooms).

Tiramisu

Tiramisu is a light and creamy dessert equally loved by locals and tourists in Italy. To prepare this tasty and yummy sweet, coffee, ladyfingers, sugar, eggs, cocoa and mascarpone cheese are needed. If you are in Rome, you can avail the opportunity of attending a tiramisu and fresh pasta cooking class in order to learn how to prepare a home-made tiramisu.

Apart from the traditional version, creative Chefs have come with new variations of this traditional dish by adding an innovative twist. These original creations include chocolate tiramisu, fruit tiramisu, and the intriguing-sounding ch’tiramisu.

TAKEAWAY: Ch’tiramisu is actually the French version of Italian tiramisu. The name comes from a region in Northern France where they speak ch’ti dialect. The main difference between ch’tiramisu and the original version is that in the French one they use spéculoos instead of ladyfingers. Spéculoos are biscuits exclusive to the area of France, Belgium and The Netherlands that have a distinctive flavor of cinnamon and other spices.

Saltimbocca

Una publicación compartida de Sa_Brichka (@sa_brichka) el 8 Jul, 2018 a las 10:40 PDT

Saltimbocca is prepared from thin slices of veal which are topped with herb leaves and salty prosciutto. A toothpick is used to join these ingredients before they are sautéed in a pan until the meat is cooked. Different types of meat such as mutton and chicken can also be used in the preparation of saltimbocca. If it is well-cooked, saltimbocca is a delectable dish that melts away in your mouth if it is well-cooked.

Orrecchiette Alla Pugliese

Una publicación compartida de Eva Lombardo (@epicuriouseva) el 17 Sep, 2017 a las 5:13 PDT

Orrecchiette literally means “little ears,” and, as you can imagine, the name comes after their shape. It is an amazing and rough-textured pasta that is used in different famous dishes of Puglia, the “heel” of the Italian boot. The most notable variation is Orrecchiette con Le Cime di Rapa (with turnip greens). They are also served in combination with broccoli or with a sauce of carne di cavallo (horse meat).

So there’s no doubt that Italian cuisine is delicious, but now you know that every region has its version of famous Italian dishes. Try the regional specialties for these five popular foods and discover the slight changes and flavor hints each has to offer. Which one are you dying to try?

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babyminors · 5 years

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Crunchy Falafel Recipe – Super Healthy Kids

This authentic falafel recipe uses soaked ground chickpeas and loads of fresh herbs and spices to create crispy, irresistible patties that are nutritious, too.

Do your kids like Middle Eastern food? Maybe they’re die-hard hummus fans. Maybe they can’t keep their hands off your plate at the Middle Eastern restaurant. Or maybe you have no idea if they like Middle Eastern food, because kids are an endless well of surprises when it comes to their food preferences.

Whatever your background and theirs, we invite you to try this crunchy, delicious, and nutritious homemade falafel recipe. Because it tastes as fresh as can be, and it’s filled with the best, whole-food ingredients.

Falafel is Fried… So Is it Healthy?

Eating fried foods is linked to heart disease, obesity, and even early death. Sounds scary, right? But not all fried foods affect our health the same way. Differences in how foods are fried and what they’re fried in can change the health equation quite a lot when it comes to fried foods!

Here’s what makes this falafel recipe a healthy dish, EVEN though the patties are fried.

First, they’re PAN fried, not deep fried. That means they absorb less oil while they’re cooking.

Second, they’re cooked in canola oil, not hydrogenated fat. Canola oil may not be as nutritious as extra-virgin olive oil, but it’s a definite improvement over trans fats often used at fast food restaurants.

Finally, the nutrition in a dish doesn’t begin and end with the cooking method. With these falafel, you’re serving up heart-healthy legumes packed with protein and fiber, plus vitamin-rich herbs and spices that are great for you and your kids.

So don’t skip out on falafel just because it’s fried. Eat in balance, and enjoy! And if you’re still really wigged out about frying your food… no worries. We’ve included recipe directions for baking these yummy falafel, too.

Here’s How Easy it is to Make Falafel

Falafel is way easier to make than you think. Basically there are only three steps, and the first one requires no effort! Here’s what you’re going to do:

Put your dried chickpeas in a giant bowl of water and forget about them for about 8 hours.

Drain the chickpeas, and grind them up in a food processor with ALL the other ingredients.

Form patties with your hands, and fry them in a skillet. Done!

Can I Use Canned Chickpeas in This Recipe?

We have to stand firm on this point: canned chickpeas will NOT work in this recipe. You need to start with soaked raw chickpeas in order to get the crispy, fluffy texture you really want in falafel. Canned or cooked chickpeas will leave you with a sloppy, pasty falafel. Stick to soaked raw chickpeas!

Note: you won’t actually be eating raw chickpeas, so you don’t need to be concerned about any weirdness there. The chickpeas do get cooked right in the skillet when you fry the falafel.

Serving Tips

Once you have a plateful of hot, crispy falafel on your table, do a little dance. Because you have some awesomely tasty meal options at your fingertips.

If your kids love dipping things, you can serve the falafel as is with a dish of cold yogurt or hummus for dipping. (You can even try an all-American dip like ranch or ketchup, we won’t tell!)

Falafel also taste famously good stuffed in a pita with salad fixings like:

chopped romaine

chopped tomatoes

feta cheese

shredded carrots

a smear of hummus

tahini

yogurt or sour cream

Greek dressing

Kalamata olives

red onions

thinly sliced red bell peppers

Let your kids pick and choose what they want to add.

Its so easy to prepare and is simply a matter of mixing the ingredients together in a food processor, forming the patties and then frying or baking them. My toddler son eats these even during his fussy moments and I couldn’t recommend them highly enough as a healthy finger food .

Can I Freeze Falafel?

Yes! You can freeze these falafel in one of two ways:

Blend up extra chickpea mixture and freeze in a zip-top freezer bag. Defrost, shape into patties, and fry as usual. OR

Freeze fully-cooked patties and reheat in a 375 F oven for 15 minutes or until heated through.

More Chickpea Recipes

2 cups raw chickpeas soaked in water overnight (not canned)

1 onion

1 tbsp lemon

2 – 3 handful of fresh parsley

1 handful of cilantro optional

2 minced garlic cloves

1 tsp cumin

1 tsp baking soda

4 tbsp olive oil

1/2 – 1 tbsp of salt

canola oil to fry the falafel in

Drain and wash the soaked, uncooked chickpeas thoroughly and blend it well in a food processor with the rest of the ingredients until it turns into a coarse pastry. The texture of the chickpea mixture should be firm enough to easily hold its shape.

(If the mixture it too loose, add some breadcrumbs or wheat flour to the pastry. If the mixture it it too firm, add a touch more olive oil.)

Form the falafel into small balls or flat mini burgers it’s up to you. (Just avoid making the patties too thick, or it will be difficult to cook them ell the way through.)

Heat the oil in a small or medium sized sauce pan and fry them until the surface becomes crispy (around 5 min). Flip and fry until crispy and cooked through.

For a baking option – preheat the oven to 375 and place the falafels on a baking sheet. Drizzle the falafels with olive oil on both sides. Bake for a total of 30-40 minutes, flipping once at the halfway through the cooking process. The longer you bake them the firmer they’ll become.

Note: Please do not substitute the soaked raw chickpeas with canned or cooked chickpeas. Your falafel will be overly moist and pasty in the middle.

The post Crunchy Falafel Recipe – Super Healthy Kids appeared first on Baby Minors.

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lenakrruger · 6 years

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Recipes for Realtors: Simple Simon sandwiches

I’ve heard people say it’s too expensive to shop at the deli counter, buying fresh-cut lunch meats; yet those same people will spend bigger dollars at a drive thru or a food court. To each his own, but fresh is always better, and likely better food.

These are plain and simple sandwiches but there’s nothing ordinary about them:

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Honey maple ham and Jarlsburg light extra thin Norway cheese, on Dimpflmeier 7 grain fresh bread slices

Butter this soft wonderful bread right to the edge and use shredded (minced) ham. Ask the deli to cut it fresh for you and double-check that they understand what “mince” means.

I have no idea why this ham tastes better shredded (minced), but it does. All the items here came from a local grocery deli counter, where I stand and watch them shred and slice to special order. Many supermarkets offer fresh deli counter meats and cheeses. Ask for taste tests — they are more than happy to provide them. I don’t buy pre-cut at the deli because it gets dry. And I haven’t bought pre-packaged sliced meats in probably 50 years. If you were to read the packaging, you wouldn’t buy it either. Chock full of preservatives.

My fresh homemade egg salad on a plain toasted, buttered English muffin warm, just freshly made or room temperature (not yet refrigerated) is an ideal way to start the day, or pack it and take in a lunch bucket.

Avocado slices with salt and pepper and real bacon and slices of fried potato on toasted whole wheat English muffin is another option. It could be leftover hash browns or latke.

If eating at home, top it with a runny poached egg – and for a spectacular start to your day, top it with fresh-made hollandaise sauce. This sandwich will keep you sated for several hours. Alternate to the avocado: a sliced fresh, firm, juicy peach.

Slice your favourite steak, barbecued, broiled, pan-fried, whatever way you like it best, on the diagonal into very thin slices (ask your butcher about tri-tip or skirt steak). Sprinkle with salt and pepper, even if you seasoned it when you cooked it (also great way to use leftover roast beef).

Serve on your favourite grilled crostini bread as an open face sandwich or between two slices of bread as a closed sandwich; as an alternative, load beef slices into a large wonderful pink sun-dried tomato tortilla, once over lightly warmed in a dry sauté pan. Drizzle with my spectacular barbecue serving sauce, fill and roll and tuck the ends in like a package.

An alternate choice of sauce for your beef sandwiches: Drizzle my favourite, anchovy-free Caesar salad dressing over the beef. Or, spread small dollops of my homemade tomato butter over the cold leftover beef, not on the bread. Or, just drizzle the beef slices with extra virgin olive oil and white wine vinegar, 3:1, mixed with mustard and gooey oven roasted garlic. Put the oil and vinegar in a little empty spice jar with a screw-top lid. Shake and serve. Maybe add a little mesclun greens.

Homemade mayo works well with the sliced roast beef sandwiches when you add fresh grated horseradish. For leftover meatloaf or a meatball sandwich, drizzle a squirt of mustard. Try it on fresh generously buttered rye bread. Top with a split dill pickle. For a special treat: batter and deep-fry thin pickle slices. Amazing!

For leftover chicken:

Pick the bones. Add fresh ground pepper. Top with my special homemade Caesar salad dressing or mayo, modified with sour cream added and fresh dill, or fresh grated horseradish, or fresh grated Parmesan. Very yum!

For vegetarians:

Make a veggie sandwich using shredded sautéed browned brussels sprouts, top with crunchy bean sprouts and a thick slice of red beefsteak tomato. Drizzle with extra virgin olive oil and white wine vinegar 3:1.

Sandwich alternates: Leftover broccoli rabe or even sautéed cauliflower. Drizzle with white wine vinegar, spritz with extra virgin olive oil, 1:3 and top with crushed candied walnuts from your pantry jar. Add thick slices of avocado, spritzed with fresh squeezed lime juice.

Try this:

On a warm round of focaccia bread with rosemary and other herbs…

Top the focaccia with Norway light Jarlsberg thin cheese slices. Top the cheese with drained cognac marinated black mission figs and little pockets of shredded honey maple ham. Tuck in a few roasted red and yellow peppers. And chopped sun-dried tomatoes.

Split a handful of Manzanilla pepper stuffed olives. Spritz with a spray mix of extra virgin olive oil and white wine vinegar 3:1. Cover with slivers of my caramelized baguette style onions.

Dot with a little more Norway cheese and pop under the pre-heated broiler for just seconds.

Chances are that you haven’t had a sandwich like this before.

Croissant sandwich – Honey ham and surprise:

Split a fresh soft full-size croissant in half lengthwise. Butter both sides with unsalted butter. (Now’s a good time to use your herbed butter log coins.) Any choice: bell pepper butter, Asbach strawberry butter, herbed butter… mound one side of the croissant with a generous portion of shredded (minced, not sliced) honey ham. On the other side, place three or four overlapping, generous size but thin-sliced provolone cheese slices.

On top of the ham, drizzle a little figgy jus from your black mission fig marinating Asbach Uralt cognac jar. I know it sounds like an odd combination, but on top of the cheese slices, cover completely with paper-thin slices of sweet peppery, crunchy, red radishes. The crispiness is grand. If you have homemade candied walnuts and or a candied citrus rind sugar jar, sprinkle a few of either or each on the sandwich, just before you serve.

Put the two halves of the sliced croissant together and indulge in a wonderful tasty sandwich, the likes of which you might not have ever enjoyed before. You might want to cut the sandwich in half, on the diagonal. This is a wonderful lunchbox, carry-it-to-work treat. Wrap and pack separately, with a frozen gel-bag to keep the croissant fresh. No leaking, and the crunch will stay crisp.

You probably won’t want mustard or mayonnaise, but if you do, squirt on a bit of my honey mustard sauce, or a smear of my spectacular Caesar salad dressing.

ALTERNATE: You could substitute a few very thin crispy apple slices for the radishes, for another choice. You will see there’s no lettuce in this sandwich, but you could always shred any lettuce and add.

And for another day: substitute thinly shredded leftover roast beef for the honey ham and complete the croissant sandwich as above.

Portobello Sandwiches

Spritz with olive oil and grill portobello mushrooms on high heat on a preheated barbecue.

Make a hungry man dinner sandwich using the large grilled mushrooms instead of bread.

Top one mushroom with roasted chopped mixed colour bell peppers, grilled Spanish onions, chopped or sliced. A fat thick slice of beefsteak tomato from your own garden is a great addition, along with a big crispy lettuce leaf.

Chopped garlic or oven roasted garlic, if it is your love, creates a dream combo.

In a stovetop pot, scald a cup of half-and-half cream. Let rise and fall three times. Turn off heat, stirring the cream so it doesn’t burn.

Add a half cup of your favourite blue cheese. Stir to incorporate. But leave lumps. Grind a few black peppercorns. Remove the pan from heat. Let it sit briefly. The sauce will thicken and coat a spoon.

Drizzle the warm sauce over the roasted peppers and onions. Position a second portobello mushroom on top or serve as an open-face sandwich. Now you have a delicious spectacular portobello sandwich. It tastes like steak.

To make a larger meal, as a side, serve giant pommes frites or zucchini fries.

A French onion soup, topped with under the broiler yummy Mozzarella cheese and sprinkled with miniature garlic baguette slices on the melted cheese that you have toasted until crunchy, will make for a memorable meal.

Simple Simon says enjoy!

Oh, and don’t forget your goat cheese grilled cheese sandwich in my REM spinach column. (Scroll down to Comments.)

The post Recipes for Realtors: Simple Simon sandwiches appeared first on REM | Real Estate Magazine.

Recipes for Realtors: Simple Simon sandwiches published first on https://grandeurparkcondo.tumblr.com/

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941magazine · 6 years

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Out-Of-The-Ordinary Grilling Ideas For Your Fourth Of July Cookout

While no one will fault you for grilling up hot dogs and hamburgers at your Fourth of July cookout, these and other traditional grill fare are just the tip of the iceberg when it comes to yummy things you can cook over an open flame this weekend — so why not celebrate by grilling something a little more unexpected? If you’re looking to switch things up this year and need a little help thinking outside the realm of meats and basic veggies, we’ve rounded up a bunch of mouth-watering ideas for inspiration. Disclaimer: we haven’t made most of these, but we do think they sound yummy. Warning: If you’re not eating while reading this, or won’t have access to food soon after, this list could cause insistent stomach rumbles. 1. Pizza (toppings and cheese, your choice, which is how all pizza should be, all the time). 2. Grilled meatballs sound necessary. 3. Clams with herb butter, to give surf a turn on turf’s… turf. 4. Stuffed flank steak with pesto, mozzarella, and prosciutto (which sounds like pizza in a steak, if you ask me ). 5. Grilled guacamole — yes, even dips can be created on the open flame. 6. Skillet corn, edamame, and tomatoes with basil oil gives side dishes a turn on the grill. 7. Grilled romaine salad with blue cheese — get your vegetables and also eat cheese. 9. Toasted marshmallow, charred bread, and banana sticks with chocolate fondue (for when S’mores won’t do). 10. Grilled donuts with blueberry sauce… because donuts. Happy Fourth of July cooking, everyone. Make America proud with that food. Read the full article

#food #Grilled #grilling

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foursprouthealth-blog · 6 years

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21 Gluten-Free Noodle Recipes So You Never Have to Pass on Pasta

New Post has been published on http://foursprout.com/health/21-gluten-free-noodle-recipes-so-you-never-have-to-pass-on-pasta/

21 Gluten-Free Noodle Recipes So You Never Have to Pass on Pasta

Noodles are convenient, comforting, and pretty cheap, making them an excellent ingredient for easy weeknight meals and leftover lunches. And thanks to the many varieties of gluten-free noodles—like chickpea, brown rice, and quinoa—you don’t have to get down with wheat to indulge. These 23 gluten-free pasta recipes are as good as their gluten-full counterparts—if not better.

1. Simple Lemon Olive Oil Pasta

#Health

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foursprout-blog · 6 years

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21 Gluten-Free Noodle Recipes So You Never Have to Pass on Pasta

New Post has been published on http://foursprout.com/health/21-gluten-free-noodle-recipes-so-you-never-have-to-pass-on-pasta/

21 Gluten-Free Noodle Recipes So You Never Have to Pass on Pasta

1. Simple Lemon Olive Oil Pasta

#Health

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olgagarmash · 4 years

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Build healthier habits with a program backed by science. Get started with a Nutrisystem weight loss plan today! >

via Wealth Health

#IFTTT #Wealth Health

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ouraidengray4 · 4 years

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Whole30 Cofounder Melissa Hartwig Shares Her Favorite Recipes

Melissa Hartwig Urban is a total badass, and happens to be the co-creator of the original Whole30 program. This 1-month reset eliminates sugar, dairy, and grains in favor of unprocessed foods like meat, poultry, seafood, vegetables, fruits, and natural fats.

But fear not, friends. The plan still gives you a ton of choices for yummy Whole30 meals from breakfast through dessert.

That’s where these recipes come in — 11 are her own favorites, and the rest were hand-picked from our editors. You need these recipes. ‘Nuff said.

Whole30 recipes for breakfast

1. Italian-style egg skillet

Photo: Notes From A Messy Kitchen

*One of Melissa’s Favorites*

Lug out your cast-iron skillet and get ready for the best breakfast you’ve had in a long time. With sauteed veggies and jammy eggs, this dish would be just as welcomed by a crowd of brunch guests as it would be by your date.

2. Sausage gravy

This is a Southern favorite, and although it’s usually served on a pile of warm grits, we have no problem with switching it up with crisp, fried potatoes. Almond and tapioca flours thicken the pan gravy.

3. Sausage zucchini breakfast casserole

Enough for the family or several days of zap-it microwave breakfasts. Shredded zucchini, tomatoes, sausage, and eggs makes this casserole good and hearty. And portable.

4. Sweet potato toast

Photo: Paleo Paparazzi

*One of Melissa’s Favorites*

Sweet potato toast is the closest thing to bread on Whole30, so naturally we’re big fans. As for toppings, it’s all good, avocado, cucumber, lox, or deli meats.

5. Chia-cashew pudding

Ready to change it up from eggs? This protein-filled pudding features chia and hemp seeds, and cashews. The toppings are all up to you and Whole30.

6. Sweet potato skillet

Spiralized sweet potatoes are the base of this indulgent skillet, loaded with Whole30-approved chicken sausage and bacon. Onions, bell peppers, and a touch of jerk seasoning make this dish sing.

Whole30 lunches

7. Sausage, potato, and kale soup

Photo: Whole30 Cookbook

*One of Melissa’s Favorites*

This warming soup subdues kale into something you want to eat. Based on a classic Portuguese dish, it’s loaded with flavor. Make a big batch on Sunday night, then feast on it for lunch. You’ll crave it for days.

8. Slow cooker chicken chile verde

Photo: The Real Food RDs

*One of Melissa’s Favorites*

This 5-minute prep (!) dish is about to be your new weekday go-to lunch, whether you’re doing Whole30 or not. Mix that jar of salsa verde you’ve had in your cabinet forever into a slow cooker with chicken and chile, then serve with cauliflower or your favorite creamy veggies.

9. Whole30 sandwiches

These do-ahead, freezable, sandwiches use meat patties as the “bread.” This blogger gives lots of healthy options for dressing these breadless bundles, which are delicious at breakfast or lunch.

10. Enchilada-stuffed sweet potatoes

Photo: Living Loving Paleo

*One of Melissa’s Favorites*

Sweet potatoes to the rescue! This time, we’re piling them high with enchilada fixin’s: Beef, tomato, and spices galore. This smoky tater is sweet and warm and way too tasty to feel like you’re missing out on tortillas.

11. Zucchini-carrot fritters

Zucchini and carrots may sound a bit like rabbit food, but these fritters taste like anything but. They warm up beautifully, and taste even better topped with coconut cream.

Pro tip: Add smoked salmon to tie it all together. You’re welcome.

12. Chicken tortilla-less soup

Photo: The Whole Smiths

*One of Melissa’s Favorites*

So, what if you can’t have the tortillas this month? This chicken soup blends all the classic flavors of this cheesy, tortilla-chip-y soup into a Whole30-approved lunch to look forward to for days ahead.

Whole30 dinners

13. Chimichurri chicken wings with ranch dressing

Photo: Real Food with Dana

*One of Melissa’s Favorites*

Think you can’t do chicken wings on Whole30? Think again. And while you’re at it, make this creamy herb version of the bar fav. Make your own ranch (or use an approved bottled version) and stock up on the napkins —you’re going to need ’em.

14. Kale Caesar salad

We want to eat this now. And you’ll want to eat a bowl, too, on those nights when you’re looking for a little lighter fare — without lighter flavor.

It’s all about the macadamia nut “cheese” crumbles in this recipe, which will fulfill all of your Parmesan needs.

15. Shrimp and sausage skillet

Photo: Paleo Newbie

*One of Melissa’s Favorites*

This riff on surf-and-turf is ready in just 20 minutes — helllllo, weeknight dinner. (For what it’s worth, we’re into quick and easy on weekends too.)

As for sausage flavor, get creative. Chicken-apple! Smoky chorizo! Fennel and onion! It’s all good.

16. Sesame garlic beef short ribs

Photo: Savory and Fancy

*One of Melissa’s Favorites*

Heat up your slow cooker and load it with meaty short ribs covered in a garlic-sesame marinade. Serve with steamed greens or asparagus — it’s like ordering Chinese takeout, but so much better, because you made it yourself.

17. Whole30 tuna casserole

This golden-crusted update on the ooey-gooey family fave features cashew sauce and spaghetti squash, along with our old pantry friend canned tuna. Easy, nutritious, delicious, done. You’ll still have time for Netflix later.

18. Creamy coconut milk meatballs

Photo: I Heart Umami

*One of Melissa’s Favorites*

A pan full of these Thai-inspired chicken meatballs and a fork is pretty much all we need tonight. The coconut milk and ginger sauce has a little funk thanks to fish sauce. Trust, it gives the meat a richer flavor.

We’re ready to pile these bad boys on a bed of greens and get munching. Pad Thai who?

19. Slow cooker beef brisket

Photo: Anya Eats

*One of Melissa’s Favorites*

Brisket might be our favorite cozy dinner. And when made in a slow cooker, there’s no need to leave the oven on for 5 hours.

Whether you pull apart the meat alongside a salad or tender sauteed veggies tonight, hopefully you’ll have enough left for tomorrow. You don’t want to open up the fridge disappointed.

Whole30 desserts

20. No-bake cookies

Just four ingredients and a food processor are all you need to whirl almonds, dates, cocoa powder, and unsweetened coconut flakes into a dough. These guys are just naturally good.

21. Whole30 brownies

Bananas, cocoa powder, and almond butter bake up into moist and dreamy brownies that’ll have you saying, “Who needs chocolate chips?” How can something be this good only have 3 ingredients? We’re still not sure.

22. Coconut fruit tart

The creamy coconut-cashew filling is encased in a naturally sweet nutty crust. Blueberries add to the freshness of this off-the-charts good Whole30 dessert.

After the initial prep, you don’t even need to bake it either — just let it chill for at least an hour and you’re good to go.

23. Whole30 cake

This gives new meaning to the words fruit cake. And in a really good way. As in a cake assembled with fruit. This is so much fun. Total inspiration. We feel some insta photos coming on…

24. Chocolate pudding

Avocado is the secret ingredient in this quick, no-cook dessert. Your food processor will do the work of blending dates, bananas, avocado, and coconut oil into a smoooooth pudding that’ll keep in the fridge a couple days.

Wait a minute, who are we kidding? We want it now.

25. Beeting hearts

No need to wait until Valentine’s Day to make these adorable, blood-red confections. They make a dramatic statement any time of the year. The beet goes on.

Bottom line

Take a tip from Melissa Hartwig Urban — and us. These are our favorite Whole30 recipes, and they’ll keep you happy at breakfast, lunch, dinner and dessert. You might even forget you’re on Whole30.

For more from Melissa and the Whole30 team, follow them on Instagram, Facebook, and Twitter.

from Greatist Health RSS Feed https://ift.tt/2u0G6JP Whole30 Cofounder Melissa Hartwig Shares Her Favorite Recipes Greatist Health RSS Feed from HEALTH BUZZ https://ift.tt/35DhASe

#Greatist Health RSS Feed

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readexplorerepeat · 7 years

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Must eats in Rome!

Our three day jaunt in Rome was filled with some serious good eats. I can't think of one thing I ate that was just "meh", everything was rich in flavor and simply put, delicious. Rome had, hands down the best pasta and pizza I have ever eaten. The sheer number of items to sample can be overwhelming to a traveler so I'm going to give you a breakdown of the top 10 foods to try when in Rome!

1) Gelato: You can't come to Rome and not try the gelato. More simply put, icecream. Ranging in flavors from light and fresh fruits to deeply decadent chocolates and caramels, there really is a flavor for everyone. You won't have to search hard, there are shops on nearly every corner. I sampled the raspberry and chocolate and they were absolutely delicious.

2) Corneto: Not to be confused with a croissant (yes they look exactly alike but don't make the faux pas of calling it a croissant!), this flaky pastry is the breakfast item of choice in Rome. Variations on the corneto are many, you can find them filled with chocolate (both dark and white) and cream. I tried them all -don't judge, it was for research (who am I kidding, I just really like a pastry) and I personally preferred the cream one, or corneto crema. Whichever way you order, these things are a must when in Rome.

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3) Negroni: This cocktail was recommended by our traveling companion and resident one time bar tender, Stephanie. The negroni is comprised of one part gin, one part vermouth, and one part Campari and garnished with an orange peel. While not everyone was a fan in the group, I personally enjoyed the cool kick this stiff drink offered, especially after a long day of sightseeing.

4) Spaghetti Carbonara: A very traditional Roman dish, this pasta is comprised of egg, cheese, pancetta, and black pepper. Grate a little Parmesan cheese over top and voila, culinary perfection. Filling and scrumptious this was a meal fit for a queen!

RELATED: WHEN IN ROME

5) Mezzmaniche Gricia- Another traditional pasta dish in Rome, this meal is comprised of rigatoni pasta, prosciutto Norcia, and onions. I grated some Parmesan cheese over the dish because, well, you can never have enough cheese! This was my first meal in Rome and definitely set the tone for all the good eats to come.

6) Cacio e Pepe: A very popular Roman dish, our Air BnB host, Helena raved about, insisting that we try it while visiting. Meaning simply, "cheese and pepper", the flavor of this dish is anything but simple. Each bite is cheesy deliciousness. Did I mention it was served in a fried cheese bowl?!

7) Pizza : The amount of options available in all of Rome for pizza are staggering but trust me, pick any and you wont be disappointed. This pizza was made to order with all fresh ingredients, each mouthful an explosion of flavor. I opted for the spicy pepperoni, olives, and tomatoes, and believe me when I say, there was not one scrap of crust left on my plate when we left. Superb!

RELATED: PARIS: CITY OF LOVE AND MANY OTHER AMAZING THINGS!

8) Ravioli- Or as I like to call them, pasta cheese packets. These little suckers are the perfect delivery mechanism for some cheese! Even those are not so adventurous with their eats will love this one. Stuffed with ricotta cheese and spinach served with a butter and sage sauce, these ravioli were definitely the best I've ever eaten. They were practically oozing with richness.

9) Trippa alla Romana: Ok now don't let this one scare you off, but trippa is....well...its intestines. I know, I know, it sounds absolutely disgusting, but let me explain. The intestines are cleaned and prepared, then cooked in a tomato based sauce filled with various herbs and spices. I was worried it would have a weird consistency or displeasing taste but was pleasantly surprised at the smoothness of the meat as well as the tasty combinations of spices used to prepare the dish. I would definitely recommend branching out of your food comfort zone to try this one out.

10) Soute di Cozze: Husband and I ordered these yummy mussels as an appetizer on our last night in Rome. Not only did they taste like they just came out of the ocean but whatever sauce they cooked these bad boys in was divine. (Our waitress spoke no English and we spoke no Italian so we weren't really able to get the full gist of what sauce these guys were cooked in). Taking a guess, I imagine it was a tomato based sauce with some garlic? Whatever is was, it was heartstoppingly good.

Well that rounds out my list of top eats in Rome, three days was not nearly enough time in the beautiful country of Italy (I'm already scheming ways to get back for a longer jaunt) but I think we really did Rome justice by packing in so much of the local cuisine in such a short time.

What are some of your favorite dishes in Rome? LET US KNOW BY COMMENTING BELOW!

#ROMEeats

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