Beans and Rice The El Salvadore Prison Menu

  

Beans and Rice 

The El Salvadore Prison Menu

'BTW, the Warden of that prison in El Salvador said all they get are beans and rice. He went on to say "When every citizen of El Salvador can afford meat then they can get meat".'

The Independent and Opposing Opinion

That statement from the El Salvadoran prison warden reflects a deliberately harsh and symbolic approach to incarceration, tied closely to the government's broader "tough on crime" stance. Here's a breakdown of its implications:

1.  Intentional Austerity: Providing only beans and rice is a policy choice designed to be punitive and minimal, far below nutritional standards seen in many prison systems. It signals that prisoners have forfeited comforts due to their crimes.

2.  Political Messaging: The warden's justification ("When every citizen... can afford meat") frames prison conditions as a matter of national solidarity and prioritization. It argues:

    Law-abiding citizens come first: Resources should prioritize innocent citizens struggling with poverty before "rewarding" criminals.

    Reflecting National Reality: Prisoners shouldn't live better than the poorest free citizens. It positions the prison system as sharing the nation's hardships.

    Shifting Responsibility: It implicitly deflects criticism about prison conditions by linking them to the country's broader economic challenges.

3.  Criticisms and Concerns:

    Basic Human Dignity: Denying adequate nutrition, even to prisoners, is seen by many as a violation of fundamental human rights and dignity. Beans and rice alone lack essential nutrients for long-term health.

    Punishment vs. Rehabilitation: This approach focuses solely on punishment and humiliation, offering nothing towards rehabilitation or reducing recidivism.

    Logical Flaw: The condition ("when every citizen can afford meat") is an impossibly high bar. Poverty is complex; achieving universal meat affordability is unrealistic in the near or medium term, meaning this policy could effectively condemn prisoners to permanent malnutrition.

    Health Consequences: Sustained protein and vitamin deficiencies lead to serious health problems (muscle wasting, weakened immunity, anemia), creating a future public health burden.

    International Standards: This policy likely violates the UN Standard Minimum Rules for the Treatment of Prisoners (the Nelson Mandela Rules), which stipulate adequate nutrition.

4.  Context of El Salvador: This statement occurs amidst President Nayib Bukele's massive crackdown on gangs. Prisons are severely overcrowded (holding over 100,000 inmates), and reports of widespread human rights abuses (including deaths in custody) are common. The "beans and rice" policy is part of a broader strategy to project an image of extreme control and zero tolerance.

In essence: The warden's statement is a stark articulation of a philosophy that prioritizes harsh retribution over rehabilitation or basic welfare for prisoners. It uses national economic hardship as a justification for imposing intentionally substandard conditions, framing it as a matter of justice and solidarity with the poor. While politically resonant with many Salvadorans weary of gang violence, it raises significant ethical and human rights concerns regarding the treatment of incarcerated individuals.

#Food #Beans #Rice #BeansAndRice #Diet #Nutrition #Cecot #ElSalvador

Black Beans and Rice

Cecot

(Centre for the Confinement of Terrorism)

Coming face to face with inmates in El Salvador's mega-jail

From Scraps to Sustenance: The Evolution of Slave Food into Soul Food

  

From Scraps to Sustenance: The Evolution of Slave Food into Soul Food  

The story of African American cuisine is a profound narrative of resilience, creativity, and cultural preservation. What began as "Slave Food"—survival meals crafted from meager scraps by enslaved Africans—evolved into "Soul Food," a celebrated culinary tradition deeply rooted in community and identity. This article explores the historical journey of these foods, their cultural significance, and their modern reinterpretations, honoring the ingenuity that transformed oppression into a legacy of flavor and pride.

Historical Roots: The Origins of Slave Food  

Enslaved Africans brought to the Americas faced brutal conditions, yet they ingeniously melded memories of their homeland with New World ingredients. Forced to subsist on leftovers from plantation owners—such as offal, cornmeal, and molasses—they also grew their own vegetables in secret gardens, cultivating collard greens, sweet potatoes, and okra. These gardens became acts of resistance, preserving nutritional and cultural sustenance.  

Dishes like hoecakes (cornbread cooked on tools) and stews made from discarded animal parts (like chitterlings and ham hocks) emerged. African culinary traditions survived through techniques like slow-cooking greens and using okra as a thickener, a practice echoing West African soups. The resourcefulness of enslaved cooks laid the foundation for a distinct cuisine born of necessity but rich in flavor and history.

Evolution into Soul Food: Emancipation and Migration  

Post-emancipation, African Americans faced sharecropping and segregation, yet their culinary traditions flourished. The Great Migration (1916–1970) saw millions move north, carrying recipes that adapted to urban settings. Soul Food restaurants became community hubs, offering familiar dishes like fried catfish and black-eyed peas. The term "Soul Food" gained prominence in the 1960s, symbolizing Black pride and cultural reclamation during the Civil Rights Movement.  

This era solidified dishes like macaroni and cheese and peach cobbler as staples, blending African, European, and Native American influences. Church gatherings and family reunions centered around these meals, reinforcing communal bonds and cultural continuity.

Cultural Significance: Identity and Celebration  

Soul Food is more than sustenance; it is a testament to survival and joy. Holidays like Juneteenth feature red foods (symbolizing resilience), while Sunday dinners foster intergenerational connections. Women, often the culinary custodians, passed down recipes orally, preserving heritage amidst adversity.  

The cuisine also serves as a narrative medium, recounting stories of struggle and triumph. Dishes like Hoppin’ John (black-eyed peas and rice) symbolize prosperity, while collard greens represent economic resourcefulness. These meals are acts of remembrance, honoring ancestors who turned scarcity into abundance.

Health Considerations and Modern Adaptations  

While Soul Food is culturally vital, its traditional preparation—high in salt, fat, and sugar—has raised health concerns. Communities disproportionately affected by diet-related illnesses are reimagining these classics. Chefs like Carla Hall and Bryant Terry advocate for nutritious twists, using smoked turkey instead of pork or air-frying instead of deep-frying. Urban gardens and vegan Soul Food initiatives, such as Terry’s "Afro-Vegan" cookbook, reconnect diets with plant-based roots, promoting wellness without erasing heritage.  

Conclusion: Legacy and Future  

From the harshness of slavery to the warmth of family tables, Soul Food embodies a journey of transformation. It challenges us to acknowledge painful histories while celebrating the creativity that forged a vibrant culinary identity. Today, as chefs and communities innovate, they ensure that Soul Food remains a dynamic, living tradition—honoring its roots while nourishing future generations.  

In every bite of cornbread or spoonful of gumbo, there lies a story of resilience. Recognizing this legacy is not just about savoring flavors but honoring the enduring spirit of a people who turned survival into art.

#SlaveFood #SoulFood #Food #Cooking #Recipes

Healthy Kadai Chicken

 

Healthy Kadai Chicken

Ingredients

Original recipe yields 4 servings

5 teaspoons vegetable oil

7 dried red chile peppers, finely chopped

5 tomatoes, finely chopped

4 boneless chicken breasts, cut into bite-size pieces

Directions

1. Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes. Serve and Enjoy!

#food #recipes #recipe #cooking #KadaiChicken #Chicken 

Slow Cooker Chicken Verde Enchilada

 

Slow Cooker Chicken Verde Enchilada

Ingredients

- 4 Avocados

- 4 lb Chicken (breast, thighs, bone in breasts, whatever you have)

- 1 TSP Chili Powder

- 1 cup Cilantro, Chopped

- 1 TSP Cumin

- 18 flour tortillas

- 6 cloves garlic, peeled

- 1 TSP Garlic Powder

- 2 TSP Garlic Powder

- 2 TSP Ground Coriander

- 3 jalapenos, stem cut off

- 3 Limes, Juiced

- 1 cup Nonfat Plain Greek Yogurt

- 1 onion, quartered

- 2 TSP Onion Powder

- 1 TSP Pepper

- 2 TSP Pepper

- 1¾ cups of shredded cheddar cheese, divided

- 2 cups Shredded Mexican Blend Cheese

- 9 tomatillos, husks removed and cleaned

- 1 cup water

Preparation

Layer the chicken in the slow cooker. Make sure it is completely defrosted before cooking.

Sprinkle all of the spices over the chicken.

Place the jalapenos, tomatillos, onion and garlic on top of the chicken, making sure to let them sit on top so you can easily pull out later.

Pour water into the slow cooker. Put lid on turn to low and cook for 2 hours. Turn to high and cook for 2 more hours until chicken is cooked all the way through.Pull all the vegetables out of the slow cooker and place in blender. Puree the mixture till smooth.

Remove chicken place on a cutting board and shred chicken, discarding skin and bones.

Place the chicken back in the slow cooker.

Pour the sauce over the chicken and mix until evenly distributed.Preheat oven to 400 degrees Fahrenheit. Make enchiladas, place about cup of chicken mixture in tortilla.

Sprinkle 1 TBSP of Cheddar Cheese on top of chicken.

Roll tortilla and place it seam side down in a large glass baking dish. Repeat till all chicken mixture is gone, which makes about 18 enchiladas. You will need to use between 2-3 glass baking dishes, depending on the size.Make the sauce.

Add avocado, yogurt, lime juice, pepper and garlic powder to blender. Puree until smooth. Use a spatula to evenly distribute sauce over all dishes of enchiladas. Divide and sprinkle the Mexican cheese over all the enchiladas.Cover in foil and bake until cheese is melting and bubbly, about 20 minutes.

Source: Foodista

#SlowCookerChickenVerdeEnchilada #Food #Recipe #Cooking #Kitchen

Dragon Salad - Couscous Summer Salad

 

Dragon Salad - Couscous Summer Salad

Ingredients

- 1/2 teaspoon black pepper

- 2 pints red grape or cherry tomatoes

- 2 3/4 cups chicken broth (vegetable broth would be fine too)

- 1/4 cup Extra Virgin Olive Oil

- 1/3 pound feta cheese

- 1/4 cup torn or chopped fresh flat leaf parsley

- 1/4 cup fresh mint

- 3 large garlic cloves, unpeeled

- juice of 2 lemons

- 1/2 cup Kalamata olives

- 1 teaspoon salt (for sauce)

- 1/4 cup warm water

- 2 1/4 cups couscous (regular or whole wheat)

Preparation

Preheat oven to 250 degrees Farenheit

Halve tomatoes through stem ends ( from top to bottom, not across the middle) and arrange, cut side up, in one layer in a large, shallow baking pan.

Add garlic to pan and roast in the middle of the oven until tomatoes are slightly shriveled around the edges, about 1 hour.Cool in pan on rack for 30 minutes, or until no longer hot.While tomatoes are roasting, bring the broth to a boil in a 3 qt. saucepan. Stir in couscous, let simmer in pan for about two minutes.Cover pan and remove from heat, let stand for 5-10 minutes (or, if you're using boxed couscous, just follow the cooking directions on the package).When couscous has cooled, run your (clean!) hands through it to break up any clumps.When garlic is cool enough to handle, peel it the garlic and using a small knife chop the garlic very finely.

Mix the garlic with the olive oil, warm water and the juice of one lemon in a small bowl or liquid measuring cup and whisk until combined.It's best to get this as well mixed as possible, for which I broke out my Mexican molcajete grinding bowl. But a blender or food processor would work just as well.

Source: Foodista

#DragonSalad #CouscousSummerSalad #Salad #Food #Recipe #Recipes 

The Hidden Dangers of Petroleum-Based Food Dyes: Why We Don’t Need Color in Our Food That Badly

   

"I had a co-worker get a stomach ache one day. He ate a bag of Gummy Bears. I think he ate 2 bags. So, I was curious. I went to the break room and bought a bag just to read the ingredients. I saw Red Dye 3, Green Dye This, Blue Dye That. Then I looked those up. This was about 4 years ago. Come to find out those DYES are derived from PETROLEUM sources. That should NOT be in our food. We don't need color in food that bad."

The Hidden Dangers of Petroleum-Based Food Dyes: Why We Don’t Need Color in Our Food That Badly  

Introduction  

A few years ago, a coworker of mine complained of a stomach ache after eating two bags of gummy bears. Curious, I went to the break room, bought a bag, and read the ingredients. What I found was shocking: Red Dye 3, Green Dye, Blue Dye—all derived from petroleum. That’s right—the same substance used to make gasoline, asphalt, and plastic is also in our food.  

This discovery led me down a rabbit hole of research, and what I learned was alarming. These artificial dyes, added solely for visual appeal, may pose serious health risks. The question is: Why are we putting petroleum in our food just to make it look more colorful? 

What Are Artificial Food Dyes?  

Artificial food dyes are synthetic chemicals used to enhance or alter the color of processed foods. They’re found in candies, sodas, cereals, baked goods, and even some medications. The most common ones include:  

- Red Dye 40 (Allura Red)  

- Red Dye 3 (Erythrosine)  

- Yellow Dye 5 (Tartrazine) & Yellow Dye 6 (Sunset Yellow)  

- Blue Dye 1 (Brilliant Blue) & Blue Dye 2 (Indigo Carmine)  

- Green Dye (A combination of Blue and Yellow dyes)  

Many of these dyes are derived from coal tar or petroleum byproducts, meaning they are not natural food substances but rather industrial chemicals repurposed for consumption.  

The Petroleum Connection: Why Is This Allowed?  

It sounds absurd—why would regulators allow petroleum-based chemicals in food? The answer lies in history and industry influence.  

- Early Use: Synthetic dyes were first developed in the late 1800s as cheap, vibrant alternatives to natural colorings (like beet juice or turmeric).  

- FDA Approval: Many dyes were grandfathered in under outdated safety standards. For example, Red Dye 3 was approved in the early 20th century despite later evidence of potential harm.  

- Industry Lobbying: Food manufacturers argue that artificial dyes are necessary for consumer appeal, even as natural alternatives exist.  

Health Risks of Artificial Food Dyes  

Multiple studies have linked artificial food dyes to various health issues, including:  

1. Hyperactivity & Behavioral Problems in Children  

- A landmark 2007 study by the UK’s Southampton University found that artificial dyes (along with the preservative sodium benzoate) increased hyperactivity in children.  

- As a result, the European Union (EU) mandated warning labels on foods containing these dyes, stating: "May have an adverse effect on activity and attention in children."  

- However, the U.S. has not followed suit, despite petitions from consumer advocacy groups.  

2. Cancer Risks (Especially Red Dye 3)  

- Red Dye 3 (Erythrosine) has been shown to cause thyroid tumors in animal studies.  

- In 1990, the FDA banned its use in cosmetics due to cancer concerns—but it remains legal in food.  

- The Center for Science in the Public Interest (CSPI) has repeatedly called for its ban, yet it’s still found in candies, maraschino cherries, and some processed snacks.  

3. Allergic Reactions & Digestive Issues 

- Some people experience migraines, skin rashes, or stomach aches after consuming artificial dyes.  

- My coworker’s stomach pain after eating gummy bears may have been a reaction to these synthetic additives.  

4. Potential Long-Term Effects  

- While more research is needed, some scientists worry about cumulative exposure, especially in children who consume large amounts of dyed foods.  

Why Are These Dyes Still Used?  

If these dyes pose risks, why are they still in our food?  

1. Consumer Expectations & Marketing  

- Brightly colored foods are more appealing, especially to children.  

- Companies fear that removing dyes would make products look "less fun," potentially hurting sales.  

2. Cheaper Than Natural Alternatives  

- Petroleum-based dyes are far cheaper than natural options like beet extract, spirulina, or turmeric.  

- Food manufacturers prioritize profit over health, opting for the most cost-effective option.  

3. Weak U.S. Regulations  

- Unlike the EU, which requires warning labels or bans certain dyes, the U.S. FDA has been slow to act.  

- The GRAS (Generally Recognized As Safe) loophole allows many additives to avoid rigorous testing.  

What Can We Do?  

1. Read Labels & Avoid Artificial Dyes  

- Check ingredient lists for Red 40, Yellow 5, Blue 1, etc.  

- Choose brands that use natural colorings (e.g., annatto, beet juice, or carotenes).  

2. Support Bans & Stronger Regulations  

- Advocate for warning labels (like those in Europe).  

- Support organizations like the CSPI pushing for FDA action.  

3. Choose Whole, Unprocessed Foods  

- The best way to avoid synthetic dyes? Eat real food. Fruits, vegetables, and whole grains don’t need artificial coloring.  

Conclusion: Do We Really Need Color in Our Food That Badly?  

My coworker’s stomach ache was a small but telling sign of a much bigger issue. We’re eating petroleum-based chemicals—not for nutrition, not for taste, but simply for color.  

Is a bright red gummy bear worth the potential risks? Should we prioritize vibrant junk food over safe, natural ingredients? The answer seems obvious.  

It’s time to demand transparency, better regulations, and safer food. Because no one should have to worry about eating gasoline byproducts with their candy.  

We don’t need color in our food that badly.

#food #fooddyes #nutrition #RFKJR #Petroleum

What To Look For When Buying Kitchen Cabinets

 

What To Look For When Buying Kitchen Cabinets

When buying kitchen cabinets, there are several key factors to consider to ensure you get the best quality, functionality, and value for your budget. Here’s a checklist of what to look for:

1. Material & Construction Quality

- Cabinet Box Material: Look for plywood, solid wood, or high-quality MDF (avoid particleboard for areas prone to moisture).

 - Door Material: Solid wood, plywood, or MDF with a durable finish (thermofoil, laminate, or painted).

 - Joinery: Dovetail or mortise-and-tenon joints for drawers are more durable than staples or glue.

 - Back Panel: Should be at least ½-inch thick plywood (not cardboard or thin Masonite).

2. Cabinet Door Style & Finish

- Choose a style (shaker, flat-panel, raised-panel, etc.) that matches your kitchen’s aesthetic.

- Check for a smooth, even finish with no bubbles, cracks, or rough edges.

- Consider durability (e.g., UV-resistant finishes for sun-exposed kitchens).

3. Hardware Quality

- Hinges: Soft-close or concealed hinges (Blum or similar brands are high-quality).

- Drawer Slides: Full-extension, soft-close slides for smooth operation.

- Knobs/Pulls: Solid metal (not hollow or plastic) for longevity.

4. Storage & Organization Features

   - Adjustable shelves for flexibility.

   - Deep drawers for pots and pans.

   - Pull-out trays, lazy Susans, or built-in dividers for better organization.

5. Construction Type (Stock, Semi-Custom, or Custom)

- Stock Cabinets: Pre-made, affordable, but limited sizes/styles.

- Semi-Custom: More size/finish options, mid-range price.

- Custom Cabinets: Fully tailored to your kitchen, highest cost.

6. Durability & Moisture Resistance

   - Water-resistant finishes (especially near sinks/dishwashers).

   - Sealed edges to prevent swelling from humidity.

7. Installation & Fit

   - Accurate measurements (check ceiling height, corners, and appliance clearances).

   - Professional installation recommended for a seamless look.

8. Budget & Warranty

   - Compare prices per linear foot (including installation).

   - Look for at least a 1-year warranty (lifetime warranties on high-end cabinets).

9. Brand Reputation & Reviews

   - Research brands (e.g., IKEA, KraftMaid, Wellborn, custom local builders).

   - Read customer reviews on durability, customer service, and after-sales support.

10. Eco-Friendliness (Optional)

   - Look for CARB2 or TSCA Title VI compliance (low formaldehyde emissions).

   - Sustainable materials like bamboo or FSC-certified wood.

Final Tip:

Bring samples home to see how they look in your kitchen lighting before finalizing your choice. If possible, visit a showroom to test drawer slides and door hinges in person.

#Cabinets #kitchen #countertops

Cheddar, Spinach, and Pepper Omelet Bagel Sandwich

  

Cheddar, Spinach, and Pepper Omelet Bagel Sandwich

Ingredients

- 1 medium red bell pepper, chopped

- 1/2 large sweet onion, chopped

- 1/2 cup cheddar cheese

- 2 large egg whites

- 2 large eggs

- 1 tablespoon nonfat milk

- salt and pepper to taste

- 2 bagels, sliced in halves

- 1 1/2 cups bagged baby spinach leaves

Preparation

Whisk eggs, egg whites, nonfat milk, salt and pepper in a large bowl, set aside.

Add bell pepper and onion to large nonstick skillet pan with a little olive oil, and saute on high heat for a few minutes until softened.

Turn down heat to medium; add egg mixture, tilting pan so the entire bottom is evenly covered.

Cook for a few minutes.

Pop entire pan under broiler. Broil 2 minutes, or until lightly browned.

Arrange four bagel halves on a nonstick pan, cover with cheese. Broil until cheese is melted.

Cut omelet in half, put on two different bagel halves.

Top with a large handful of baby spinach and remaining halves.

Source: foodista.com

#Cheddar #Spinach #Food #recipes #recipe #Pepper #Omelet #Bagel #Sandwich

Lemon White Wine Chicken over Linguini

  

Lemon White Wine Chicken over Linguini

Ingredients

- 1 lb thin sliced chicken breasts

- 3/4 cup chicken broth

- fresh parsley

- juice of 1 1/2 lemons

- al dente whole grain linguini

- olive oil

- grated pecorino cheese

- 1 shallot, sliced

- 1 cup white wine

Preparation

In a dish add about 1/2 cup whole wheat bread crumbs, a little salt and pepper. Coat the chicken lightly and place to the side.In a large saute pan, over medium high heat, add in just enough oil to coat the bottom of the pan. Brown the chicken on both sides. It should brown quickly so you don't over cook the chicken. Cook in batches then set the chicken aside.Once all the chicken is cooked and set aside you can start making the sauce. To the pan add another small drizzle of olive oil and add the sliced shallot. Cook until softened. Carefully add in the wine and allow to simmer for 5 minutes.

Add in the broth, lemon juice and chicken. Simmer on low for 10 minutes.

Add in some chopped fresh parsley, taste for salt and pepper.

Serve over the al dente linguini and top with grated pecorino cheese.

Source: Foodista

#LemonWhiteWineChicken #Linguini #Recipe #Recipes #Chicken #Food #Cooking

SHRIMP CEVICHE

 

With Private Selection staples and a few supporting ingredients, you can easily put this ceviche in reach of your waiting tastebuds! ​

🦐 Argentinean Red Shrimp​

🥒 Mini Seedless Cucumbers​

🍅 Petite Medley Snacking Tomatoes​

🥑 ripe avocado​

🧅 red onion​

🌱 fresh cilantro​

🌶️ fresh jalapeño​

🍋 🍋‍🟩fresh lemon & lime juice​

🥖 French Baguette​

Get the full recipe below!​

SHRIMP CEVICHE​

Ingredients:​

1 lb Private Selection Peeled & Deveined Argentinean Red Shrimp, thawed​

Juice of two limes​

Juice of two lemons​

10 oz Private Selection Medley Snacking Tomatoes, diced​

3/4 cup red onion, diced​

1/2 cup fresh cilantro, chopped​

1 fresh jalapeńo, diced​

Salt & pepper to taste​

2 Private Selection Seedless Mini Cucumbers, diced​

1 ripe avocado, diced​

Crostini, tortilla chips, etc. for dipping​

Bring a pot of salted water to a boil. Meanwhile, prepare a colander and a bowl of ice water. Add shrimp to boiling water and cook for 1 minute. Drain shrimp in the colander, then transfer to the ice water bath until cool. Drain well, pat dry, then chop shrimp into ½" pieces.​

Combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeń0, salt, and pepper. Cover and refrigerate for at least 1 hour. When ready to serve, toss in cucumber and avocado. Serve with crostini or tortilla chips and enjoy!

#Shrimp #Food #Recipe #Recipes #avocado

HUMMUS & VEGGIE TART​

 

Believe it or not, this savory showstopper of a tart starts with your favorite Private Selection hummus! Get the recipe below. 🥕🍅

HUMMUS & VEGGIE TART​

1 tbsp Private Selection Extra Virgin Olive Oil​

2 Private Selection Sweet Onions, chopped​

3-4 garlic cloves, minced​

1 container (10 oz) Private Selection Hummus (any variety)​

1 tbsp Private Selection Italian Seasoning​

¼ cup Private Selection Traditional Panko Breadcrumbs, divided​

Salt & pepper to taste​

1 cup green peas, steamed lightly and drained​

1 jar Private Selection Julienne Cut Sun Dried Tomatoes, drained​

1 sheet puff pastry (vegan to keep the recipe plant-based)​

1 medium zucchini, ribboned with a peeler​

2 medium carrots, ribboned with a peeler​

Additional Private Selection Extra Virgin Olive Oil​

Heat oil in a large skillet over medium-high heat. Add the onions and sauté until soft, then stir in garlic and cook for 30 more seconds. Cool slightly, then transfer to a food processor. Add hummus, Italian seasoning, and 2 tbsp panko. Blend until smooth and season to taste with salt and pepper. Remove about half of the hummus mixture and set aside. Add peas to the food processor and blend until smooth. Transfer pea mixture to a bowl and rinse out food processor. Add sundried tomatoes and reserved hummus mixture to the clean food processor and blend until smooth. ​

Press puff pastry into a tart pan, bringing it up the sides and slightly over the edge. Use a fork to poke holes in the dough, then sprinkle the remaining 2 tbsp panko in an even layer on the bottom of the tart. Transfer the sun dried tomato mixture to the tart shell and spread evenly. Working carefully to maintain distinct layers, spread pea mixture on top of tomato mixture.​

Preheat the oven to 400°. Gently press the veggie strips into the hummus mixture in a spiral pattern, alternating carrots and zucchini as desired. When finished, trim and shape pastry as needed to create a crust around the perimeter. Brust olive oil over the veggies and pastry and bake for 40 minutes or until the crust is golden-brown. Cool on a wire rack for 15 minutes and serve warm, or serve at room temperature for a firmer filling. Enjoy!

#Recipe #Cooking #Vegan #EatYourVeggies #HUMMUSVEGGIETART​

Ridiculously Easy Gourmet Tuna Sandwich

 

Ridiculously Easy Gourmet Tuna Sandwich

Ingredients

- 1 big slice of bread, toasted

- One 5-oz can of tuna

- 2 Tbsp mayonnaise

- 2 Tbsp extra-virgin olive oil

- 1 small shallot, chopped

- 1/2 jalapeño, deseeded & chopped

- 1 Tbsp capers, chopped

- Salt & pepper

Preparation

Drain the water or oil from the tuna can, and add the tuna to a bowl.  If you like the chunky kind, break it apart with a fork.

Add the chopped shallot, jalapeño, and capers.

Mix in the mayonnaise and olive oil, and season with salt & pepper (add hot sauce or green salsa if you like).  Give it a good stir. 

If you happen to have a fresh lemon handy, squirt some lemon juice on the mixture to brighten it up a bit!

Toast your favorite bread to your favorite level of brownness and put everything together to make your Ridiculously Easy Gourmet Tuna Sandwich.

#tuna #Sandwich #food #recipe #recipes #cooking

Lightened Chicken Pot Pie

 

Lightened Chicken Pot Pie

Chicken pot pie is a classic comfort food that brings warmth and satisfaction to many tables. However, traditional recipes can be quite rich and heavy. This lightened version offers the same delicious flavors and creamy texture but with fewer calories and fat. By making a few smart ingredient swaps, you can enjoy this comforting dish without compromising on taste or nutrition. Perfect for a cozy family dinner or a delightful meal prep option, this lightened chicken pot pie is sure to become a favorite in your recipe collection.

Ingredients:

- 1 pound boneless, skinless chicken breasts, diced

- 1 tablespoon olive oil

- 1 onion, chopped

- 2 cloves garlic, minced

- 2 cups mixed vegetables (such as carrots, peas, and green beans), fresh or frozen

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- Salt and pepper, to taste

- 2 tablespoons all-purpose flour

- 1 ½ cups low-sodium chicken broth

- 1 cup skim milk

- 1 sheet puff pastry or phyllo dough, thawed

- 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.

3. Sauté Vegetables: In the same skillet, add the chopped onion and garlic. Sauté until the onion becomes translucent. Add the mixed vegetables and cook for another 5 minutes until they begin to soften.

4. Season and Thicken: Stir in the dried thyme, rosemary, salt, and pepper. Sprinkle the flour over the vegetables and stir well to coat. Gradually add the chicken broth and milk, stirring constantly to avoid lumps. Let the mixture simmer for about 5 minutes until it thickens.

5. Combine Ingredients: Return the cooked chicken to the skillet and mix well with the vegetable and sauce mixture. Remove from heat.

6. Assemble the Pot Pie: Pour the chicken and vegetable mixture into a baking dish. Roll out the puff pastry or phyllo dough and place it over the filling, trimming any excess. Brush the pastry with the beaten egg for a golden finish.

7. Bake: Place the pot pie in the preheated oven and bake for 20-25 minutes or until the pastry is golden brown and puffed.

8. Serve: Remove from the oven and let it cool slightly before serving. Enjoy your lightened chicken pot pie warm.

This lightened chicken pot pie maintains all the comforting flavors of the original dish while offering a healthier option. It's perfect for those who crave a hearty meal without the heaviness. Enjoy!

#LightenedChickenPotPie #PotPie #Food #Recipes #Recipe

Southwestern Stuffed Sweet Taters

 

Southwestern Stuffed Sweet Taters

2-10 ounce sweet potatoes

1 Tablespoon light sour cream

1/2 medium avocado, peeled, seeded and mashed

½-1 chipotle pepper, seeded and finely diced

1 teaspoon adobo sauce

½ cup no salt added black beans, drained and rinsed

½ cup no salt added canned corn, drained and rinsed

¼ teaspoon ground cumin

¼ teaspoon chili powder

¼ teaspoon salt

½ cup diced tomato

1 Tablespoon chopped fresh cilantro leaves

4 teaspoons sunflower seeds

 

1. Poke holes all over sweet potatoes, wrap in damp paper towels and microwave for 8-10 minutes. Flip and microwave an additional 8-10 minutes or until the potatoes are soft. Let cool before handling.

2. In a small bowl, mix together the sour cream, avocado, chipotle pepper, and adobo sauce.

3. Cut each potato in half and scoop out most of the flesh into a medium bowl, leaving some flesh in order for the potato to maintain structure. Add black beans, corn, cumin, chili powder, and salt to the bowl and mix well.

4. Fill each potato half with sweet potato mixture. Top with creamy avocado chipotle sauce, tomato, cilantro and sunflower seeds.

#Southwestern #Stuffed #Sweet #Taters #Recipes #Recipe #Food #Cooking #Kitchen

Glazed Spicy Carrots

 

Glazed Spicy Carrots 🥕

Ingredients: 

2 lbs carrots, chopped into 2inch pieces

5 tbsp melted salted butter

4 cloves of garlic, grated (or you can use 2 tsp garlic powder)

2 tbsp maple syrup 

1/4 tsp salt

1/4 tsp freshly ground black pepper

1-2 tsp Lola's Trinidad Scorpion Hot Sauce 

Chopped cilantro, for garnish

Directions: 

Preheat your oven to 425°F. Combine all of your ingredients (excluding the carrots) in a bowl. Add in the carrots and toss well to combine. Spread onto a baking sheet in an even layer and bake for 15-20 minutes until fork tender. Transfer to your serving bowl and top with chopped cilantro. Enjoy!

#carrots #spicy #recipe #recipes #cooking

The History of Salt

 

The history of salt is deeply intertwined with human civilization, as it has been essential for survival, trade, and cultural development for thousands of years. Here’s an overview of its fascinating history:

1. Ancient Origins

-Prehistoric Use: Early humans likely obtained salt from animal meat or by licking natural salt deposits. As agriculture developed, the need for salt increased to preserve food and supplement diets.

-Earliest Evidence: Archaeological findings suggest salt production dates back to 6000 BCE in Romania (boiling saltwater from springs). In China salt harvesting from Lake Yuncheng was recorded around 5000 BCE.

2. Salt in Ancient Civilizations

-Egypt (3000 BCE): Salt was used for food preservation (especially fish and meat) and in mummification. The Egyptians traded salt with Phoenicians and Libyans.

-China (2000 BCE): The Xia and Shang dynasties controlled salt production, and by the Han Dynasty (206 BCE–220 CE), salt was a state monopoly.

- Mesopotamia: Salt was a valuable commodity, mentioned in ancient texts like the Code of Hammurabi (c. 1750 BCE).

3. Classical Antiquity (Greece & Rome)

- Rome (1st–5th century CE): Salt was so valuable that Roman soldiers were sometimes paid in salt ("salarium", origin of the word "salary"). The Via Salaria (Salt Road) was a major trade route.

- Greece: Salt was used in religious offerings and as currency. The Greeks also traded salt for enslaved people, giving rise to the phrase "not worth his salt."

4. Middle Ages & Salt Monopolies

- Venice (Medieval Europe): The Venetian Republic grew wealthy by monopolizing Mediterranean salt trade.

- Taxation & Control: Many governments (e.g., France, China) imposed salt taxes, leading to unrest (e.g., France’s **Gabelle tax, a factor in the French Revolution).

5. Age of Exploration & Colonialism

- European Demand: Salt was crucial for preserving food on long sea voyages (e.g., salted cod, beef).

- New World: Spanish and Portuguese colonizers exploited salt mines in South America (e.g., Salinas Grandes in Argentina).

6. Industrial Revolution & Modern Times

- 19th Century: Advances in mining and chemistry (e.g., iodized salt in the 1920s to prevent goiter) made salt cheap and widely available.

- 20th–21st Century: Salt remains vital for food, industry (chlorine, soda ash), and health, though overconsumption is now a concern.

Cultural & Economic Impact

- Trade & Wars: Salt routes (e.g., Sahara salt caravans) shaped economies. Conflicts like the Salt Tax Revolts in India (led by Gandhi’s 1930 Salt March) changed history.

- Symbolism: Salt appears in religious texts (e.g., the Bible’s "salt of the earth") and superstitions (e.g., throwing salt over the shoulder for luck).

Today, salt is abundant, but its historical legacy as a precious, life-sustaining mineral remains profound.

#salt #food #cooking

Healthy Strawberry Pecan Salad

 

Healthy Strawberry Pecan Salad 🥗🍓

A vibrant, nutrient-rich salad packed with flavor and wholesome goodness!

Ingredients:

4 cups organic mixed greens (spinach, kale, or arugula for extra nutrients) 🌿

1 cup fresh strawberries, sliced (antioxidant-rich & vitamin C boost) 🍓

1/4 cup raw or toasted pecans (loaded with healthy fats & protein) 🌰

2 tbsp crumbled goat cheese (optional, for creaminess & calcium) 🧀

1/4 cup thinly sliced red onion (supports heart health) 🧅

2 tbsp pumpkin or chia seeds (fiber & omega-3 boost) 🌻

Homemade Dressing:

2 tbsp extra virgin olive oil (healthy fats & richness) 🫒

1 tbsp balsamic vinegar (adds tang & gut-friendly benefits) 🍷

1 tsp raw honey (natural sweetness) 🍯

1/2 tsp Dijon mustard (zesty kick) 🌟

Pinch of sea salt & black pepper 🧂

Instructions:

1️⃣ In a large bowl, combine greens, strawberries, pecans, red onion, and seeds.

2️⃣ Whisk together dressing ingredients and drizzle over the salad.

3️⃣ Toss gently and serve up a fresh, nourishing meal!

✨ Why You’ll Love It: Packed with antioxidants, fiber, and healthy fats to keep you energized and satisfied!

#HealthyEats #StrawberryPecanSalad #NourishYourBody #SimpleAndDelicious

VEGAN SAVOURY OATS

 

VEGAN SAVOURY OATS

 What we need

2 cups old fashioned oats 

3.5 cups (+ more to taste) veggie stock ⁠or water⁠

1 tbsp olive oil 

150g mushrooms ⁠

1 tbsp fresh thyme leaves⁠

1 garlic clove, minced⁠

80g kale, chopped⁠

Salt to taste⁠

1 tbsp sweet miso 

6 tbsp nutritional yeast 

or 4 tbsp vegan parmesan 

1 tbsp toasted sesame oil 

Apple cider vinegar or lemon to taste ⁠

1 avocado⁠

2 tbsp plant based yoghurt 

Chilli oil, sesame seeds + sesame oil to serve ⁠

⁠

METHOD⁠

Add the oats and stock to a pan. Simmer for 5 - 6 mins or until to your liking. Option to use water if you prefer but stock is tastier. Add miso, nutritional yeast  or vegan parmesan , salt, pepper, lemon or apple cider vinegar + toasted sesame oil⁠. Adjust stock to desired consistency.⁠

⁠

Heat olive oil in a frying pan. Add mushrooms, garlic, + thyme. Sauté for a few mins, add kale + pinch of salt + cook for 1 - 2 mins until kale is wilted + mushrooms are cooked to your liking. ⁠

⁠

Top savoury oats with mush / kale mix, avocado, plant based yog, chilli oil, sesame seeds + toasted sesame oil.⁠ Don't skip all the oils guys, it's what makes it tastier.

#recipe #vegan #vegetarian #food #recipes

Moroccan Chicken Tagine

 

Moroccan Chicken Tagine

Ingredients

- 2 Tbsp. Moroccan spice mixture (1/2 tsp. cayenne, 1/2 tsp. turmeric, 2 1/2 tsp cumin, 1 tsp. allspice, 1 tsp. cinnamon, 1/2 tsp. coriander)

- 1/8 c. almond slivers

- 1/2 c. dried apricot halves, roughly chopped

- 1 14-oz. can chick peas, drained

- 1 28-oz. can whole peeled tomatoes

- 1/2 cup Finely Chopped Cilantro

- 1 Tbsp. extra virgin olive oil

- 2 c. fat free chicken broth

- 1 Tbsp. flour

- 1 tsp. fresh ginger root, minced

- 1 garlic clove, minced

- Salt and ground black pepper

- 1 Tbsp. honey

- 1 onion, finely chopped

- 2 large boneless skinless chicken breasts, cut into 1-inch cubes

Preparation

In a pie plate, combine the flour and Moroccan spice mixture.

Add chicken pieces and toss to coat.

Heat oil in your pressure cooker over medium-high heat. Once hot, add the chicken pieces and allow to brown for one minute per side.

Remove chicken from pressure cooker and set aside.Reduce heat to medium and add ginger and onions.

Saute for three minutes, until onions are semi-translucent.

Add garlic and cook for another minute.

Add the apricots, whole tomatoes, chicken broth or stock, and browned chicken pieces to the pot. Cover, and bring to low pressure over medium-high heat. Once you have reached pressure, cook for eight minutes then remove from heat and release the pressure using the quick release method (open the steam valve). Stir in the chick peas, almonds, and honey and let them warm for a few minutes.Check your chicken for done-ness and taste the tagine. Adjust salt and pepper as needed.

Serve over couscous and garnish with cilantro leaves. If using a Dutch Oven instead, follow steps 1-4 as described, then bring the mixture to a boil, reduce to a simmer, and cook for 20-25 minutes or until apricots are tender. Continue with step 6.

Source: foodista.com

#food #recipe #cooking #chicken #recipes

Maple Glazed Chicken Recipe

 

Here's a delicious recipe for maple-glazed chicken that you can try:

Ingredients:

- 4 boneless, skinless chicken breasts

- Salt and pepper to taste

- 1 tablespoon olive oil

- 1/2 cup pure maple syrup

- 2 tablespoons Dijon mustard

- 2 tablespoons soy sauce

- 2 cloves garlic, minced

- 1 tablespoon apple cider vinegar

- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

- Optional: A pinch of red pepper flakes for a bit of heat

Instructions:

1. Preheat Oven:

   Preheat your oven to 400°F (200°C).

2. Prepare the Chicken:

   Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.

3. Sear the Chicken:

   In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes on each side or until golden brown. Remove the chicken from the skillet and set aside.

4. Make the Maple Glaze:

   In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it. Add the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, thyme, and red pepper flakes (if using). Stir well to combine.

5. Combine Chicken and Glaze:

   Return the chicken breasts to the skillet, turning them to coat with the maple glaze. Spoon some of the glaze over the top of the chicken.

6. Bake:

   Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

7. Serve:

   Remove the skillet from the oven and let the chicken rest for a few minutes. Serve the chicken breasts with the remaining glaze spooned over the top. This dish pairs well with rice, vegetables, or a fresh salad.

Enjoy your delicious maple glazed chicken!

#Chicken #Maple #Recipe #Recipes

Orange and Olive Salad

 

Orange and Olive Salad 

Ingredients:  

- 3 oranges, peeled and sliced  

- ½ cup green or black olives, pitted and sliced  

- ¼ red onion, thinly sliced  

- 2 tbsp olive oil  

- 1 tbsp lemon juice  

- 1 tsp honey or maple syrup  

- ½ tsp ground cumin  

- Salt and pepper to taste  

- Fresh mint or parsley for garnish  

Instructions: 

1. Arrange orange slices on a plate.  

2. Scatter olives and red onion on top.  

3. In a small bowl, whisk olive oil, lemon juice, honey, cumin, salt, and pepper.  

4. Drizzle dressing over the salad.  

5. Garnish with fresh mint or parsley.  

6. Serve immediately and enjoy!  

#OrangeSalad #HealthyEats #MediterraneanFood #SaladLover #FreshAndHealthy

Apple-Spinach Salad

 

Apple-Spinach Salad

Ingredients

- 2 tablespoons balsamic or apple cider vinegar

- 2 pkts fresh baby spinach - (6 oz ea) see * Note

- cup salted cashews

- teaspoon celery salt

- cup raisins or golden raisins

- 2 Granny Smith apples chopped

- cup Sugar,

- cup vegetable oil

Preparation

* Note: One (10-ounce) package regular fresh spinach may be substituted.

Combine first 4 ingredients in a serving bowl.

Whisk together sugar and next 3 ingredients until well blended.

Pour mixture over salad, tossing gently.

Serve immediately.This recipe yields 4 to 6 servings.

#Apple #Spinach #Salad #recipe #recipes

Grilled turkey, creamy cheese, and a touch of spice.

 

Grilled turkey, creamy cheese, and a touch of spice.

What’s not to love? Here’s how to make this Jalapeño Popper Grilled Turkey Sandwich:

INGREDIENTS

• 6 (5-6 oz) turkey cutlets, pounded thin

• 1/4 cup olive oil

• 1 tsp kosher salt

• 1 tsp black pepper

• 1/2 tsp red pepper flakes

• 6 jalapeños, halved

• 6-8 oz cream cheese

• 1 avocado

• Fried shallots (see below)

Fried Shallots:

• 4 shallots, sliced thin

• 1 cup all-purpose flour

• 1 tsp kosher salt

• 1 tsp sweet paprika

• 2 cups neutral oil, for frying

DIRECTIONS

1. Cut turkey into 5-6 oz cutlets and pound thin with a kitchen mallet between two pieces of plastic.

2. Move cutlets to a bowl and add olive oil, salt, pepper, and red pepper flakes. Let marinate for at least 30 minutes.

3. Preheat grill to medium-high heat.

4. When ready to cook, lightly oil cooking grates of grill.

5. Add jalapeño halves to the grill and the marinated turkey cutlets.

6. Grill cutlets and jalapeño for 3-4 minutes per side.

7. Turkey should register 165°F in the thickest part of the cutlets. They will cook very quickly.

8. Brush buns with a little oil and grill for 30 seconds to toast them.

9. Build a sandwich:

a. Add some ripe avocado to the bottom bun.

b. Top with a grilled turkey cutlet (cut in half is easiest for stacking).

c. Top with about an ounce of cream cheese and two halves of grilled jalapeño.

d. Finish the sandwich with a handful of crispy fried shallots.

Fried Shallots:

1. In a medium pot and on the grill's side burner, preheat oil to 350°F.

2. Dust shallots with seasoned flour and fry for 3-4 minutes until deep brown and crispy.

3. Remove and let drain on a few paper towels.

For more grilling recipes, visit – https://bluerhino.link/oxk.

#GrillingRecipe #GrilledChicken #NotJustPropane #recipe #recipes

Refried Beans with Chorizo

 

Refried Beans with Chorizo

Ingredients

- Freshly ground black pepper, to taste

- 2 tbsp. minced cilantro

- 1 1/2 cups dried pinto beans

- 6 oz. fresh chorizo, casings removed

- Kosher salt, to taste

- 1 cup lard

Preparation

Put beans and 12 cups water into an 8-qt. pot; bring to a boil. Reduce heat to medium, season with salt; cook, adding more water if necessary, until beans are very tender, 22 12 hours.

Drain beans, reserving 3 cups cooking liquid.

Heat a 6-qt. pot over medium-high heat.

Add chorizo and cook, breaking up into small pieces, until crisp, 68 minutes. Using a slotted spoon, remove half the chorizo; transfer to a plate and set aside.

Add lard and let melt.

Add beans; mash vigorously.

Add 2 cups reserved cooking liquid; cook, stirring often, until hot, 35 minutes. (Stir in more liquid, if you like.) Season beans with salt and pepper and serve with reserved chorizo and cilantro.

#RefriedBeans #Chorizo #Recipe #Recipes

Deer Steak Recipe

 

This incredible deer recipe is sure to be a hit with the entire family, and is incredibly quick and easy to make on a crazy week night! This recipe is brought to you by Victorinox 

-Ingredients: (Main)

. 2 pounds of deer steak

. 1 onion

. 15 cloves of garlic

. 2 tablespoons of coconut oil

. Sesame seeds for sprinkled garnish on top

. White rice or noodles for bed/base

(For Sauce)

. ½ cup soy sauce

. ¼ cup sesame oil

. 1/3 cup of honey

. 1/8 cup pf rice vinegar

. 2 tablespoon of fish sauce

. 1 teaspoon of ground ginger

. ¼ teaspoon cayenne

(Toppings) *subject to your preferences*

. 1 cucumber

. 1 avocado

. 1 carrot

. 1 green onion bunch

. Kimchi

Directions/Prep:

1. Chop, dice, or slice toppings to your desired size.

2. Dice onion, mince garlic. Heat pan over medium/medium high heat. Add 1 tablespoon of coconut oil to pan. Sauté onion until it starts to brown/caramelize. Then add garlic and sauté another 2 minutes or until very fragrant. Remove from pan and set aside. (small bowl works)

3. While the onions are cooking, take venison steak and slice very thinly against the grain. Doing this, plus a quick cook time will help keep the meat tender.

4. Turn the pan back on to medium high/high (you want it hot)! Add remaining tablespoon of coconut oil and transfer the meat to the pan. Stir frequently. The meat will release a lot of liquid, this is fine as we will add our sauce to it.

5. While the meat is cooking, assemble the sauce and whisk together ingredients.

6. When there’s still some pink in the meat, pour sauce in pan. Cook together for another couple minutes and add sauteed garlic back to pan.

7. Serve over a bed of rice or noodles. Add toppings of choice and enjoy!

#food #recipe #cooking #deer #meat #recipes

PHILLY CHEESESTEAK SOUP IN A BREAD BOWL

 

PHILLY CHEESESTEAK SOUP IN A BREAD BOWL​

2 tbsp Private Selection Avocado Oil, divided​

14 oz shaved steak​

1 Private Selection Sweet Onion, julienned​

1 red bell pepper, diced​

1 green bell pepper, diced​

1 tbsp Private Selection New Zealand Grassfed Butter​

2-3 cloves garlic, minced​

2 tbsp all-purpose flour​

3-4 cups beef broth​

¼ cup heavy cream​

Salt & pepper to taste​

8 oz Private Selection Pizzeria Style Blend Thick Cut Cheese Shreds, divided​

2 Private Selection Mini Sourdough Rounds​

Fresh chives​

In a large dutch oven, heat 1 tbsp oil over medium heat. Add shaved steak and cook, stirring frequently, until meat is cooked through and crispy on the edges. Transfer to a plate and set aside. Add remaining tbsp oil and sauté until slightly soft. Add butter and garlic. Stir until butter is melted, then sprinkle flour all over the veggies. Cook, stirring, for about 2 minutes or until flour begins to lightly brown. Gradually add broth, whisking to smooth out any lumps. Bring to a simmer, then whisk in cream and 4 oz cheese. Reduce heat to maintain a simmer for about 8 minutes, then add steak and any accumulated juices back to the pot and stir. While soup is simmering, preheat broiler. Slice tops off bread rounds and scoop out insides to create bowls. Save interior bread to make breadcrumbs or croutons later if desired. Place bread bowls on a baking sheet and fill with soup. Top with remaining cheese. Place under broiler along with bread tops until cheese is melted and bread is slightly toasted. Finish with chives and enjoy!

#NationalCheesesteakDay #BreadBowl #Recipe

Linguine E Americana

 

Linguine E Americana

Ingredients

- 1 slice bacon (black peppered bacon is a favorite)

- black pepper

- 1 1/2 ounces pounds Roma tomatoes, chopped or 28 can

- 2 carrots, peeled and finely diced

- 2 stalks celery, finely diced

- 5 cups chicken stock (or broth)

- 2 cloves garlic

- 1 pound Linguine

- 1 small onion

- 1/4 cup grated Parmesan cheese for garnish

- 1/2 teaspoon sea salt (plus more to taste)

Preparation

Saute the bacon in a large stockpot.Cook until lightly browned but not burned.

Add the onion, stirring well to coat in bacon drippings.

Saute for 7-8 minutes over medium-high heat, until onion is soft and translucent.

Add garlic, carrots, and celery, mixing well with onion, and saute for 10 minutes until tender.

Add can of tomatoes, juice and all.Bring to a simmer and then add the chicken stock.

Add salt and pepper.Bring to a boil and add the pasta (be sure to break the linguine into 2-inch-long pieces).Cook for about 10-12 minutes, until pasta is "al dente", the Italian expression for cooked pasta that is still firm, but not hard.Stir the pot frequently as there will not be an abundance of liquid in which to cook the pasta.Alternatively, you could cook the pasta in a separate pot of boiling water, drain it, and add to the carrot/celery/chicken stock sauce. But the pasta won't absorb all of the yummy flavors that way.)Taste the sauce, and add more salt and pepper if necessary.About the time the pasta is al dente, you will be left with a lovely sauce in the pot. (If it is too runny and soupy, continue to cook a bit longer.)

Serve and garnish with the cheese.

#food #recipe #recipes #cooking #kitchen

SMOKY BACON CHEDDAR GRILLED CHEESE BAKE

 

 

SMOKY BACON CHEDDAR GRILLED CHEESE BAKE

Main Ingredients

.

.

Full recipe in the comment 

.

.

8 slices bacon (Choose thick-cut for extra flavor)

8 slices sourdough bread (Can use any sturdy bread of choice)

2 cups cheddar cheese (Grate fresh for best melting)

4 large eggs (Preferably at room temperature)

#cooking #recipes #recipe #food #cheddar #cheese

BRÛLÉED ORANGE POSSETS​

 

Our Heirloom Navel Oranges shine as the star ingredient of these sweet, citrusy brûléed possets! Get the recipe below. 🍊​

#Citrus #Oranges #Dessert

BRÛLÉED ORANGE POSSETS​

2 cups heavy cream​

4 Private Selection Heirloom Navel Oranges​

Orange zest from one orange​

1/3 cup fresh-squeezed orange juice​

1/2 cup sugar (plus extra for topping)​

1 tsp Private Selection Pure Vanilla Extract​

Slice three of the oranges in half horizontally, then juice them, being careful to keep the peels intact. Measure out 1/3 cup of the juice. Carefully remove the remaining flesh from the inside of the orange peels. Place peels in the wells of a muffin tin and set aside.​

Combine heavy cream, sugar, vanilla extract, orange juice, and orange zest in a saucepan and place over medium heat. Whisk frequently until sugar is dissolved. Reduce to medium-low heat and allow to simmer gently (NOT boil) for about 10 minutes or until mixture has thickened slightly. Remove from heat and cool to room temperature.​

Once cooled, pour the liquid through a fine mesh strainer into a large measuring cup. Pour mixture into the halved orange peels. Cover with plastic wrap and refrigerate overnight.​

To serve, sprinkle sugar on top and caramelize with a culinary torch. Wait until sugar hardens, then crack with the back of a spoon and enjoy!

#Food #Recipe #Recipes #Orange #Oranges #Cooking

MEATBALL RECIPE FROM A GRANDMA

 FROM FACEBOOK:

#DashPartner Close up of my grandma’s MEATBALLS featuring @mrsdashrecipes for extra bold flavor! 🍝🍝🍝

If you haven’t ordered the Original Dash seasoning on Amazon + tried this recipe, consider this your sign!

Dash seasonings are salt-free seasoning mixes that:

🧂save you time in the kitchen (no more opening 500 spice containers!)

🧂give your food bold flavor, without adding salt

🧂let you control how much salt you add to match your taste buds + needs

My grandma’s their biggest fan and suggests you add it to:

🥗 egg salad, tuna salad, chicken salad

🍗chicken cutlets

🧅sauteed onions (she’ll make a big batch and add them to everything!)

And, of course, her MEATBALLS!!!

SAVE THIS RECIPE

1 lb ground beef (85-90% lean)

1 small yellow onion, grated

1 tablespoon Dash Original seasoning

1/2 cup breadcrumbs

1/3 cup water

For the sauce:

2 teaspoons olive oil

1 small yellow onion, diced

1 teaspoon Dash Original seasoning

¼ teaspoon smoked paprika

1 24 oz jar marinara sauce

Instructions:

1 . Preheat the oven to 375F.

2. In a small bowl soak the breadcrumbs in water for 3-5 minutes.

3 . After 5 minutes, in a large bowl mix together the ground beef, grated onion, Dash seasoning, and soaked breadcrumbs.

4 . Loosely form into balls and place on a baking sheet. Cook for 15 minutes, flipping halfway through, until brown.

5 . Heat oil in a large pot over medium heat. When hot, saute the diced onion with 1 teaspoon Dash seasoning and smoked paprika until soft, about 10 minutes.

6 . When the onion is soft, add marinara sauce and several crumbled meatballs. Then add the remaining whole meatballs and simmer uncovered for about 30 minutes.

#food #cooking #recipe #recipes