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Recipes

Mojo Marinated Grilled Pork Kebabs

8/30/2020

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Mojo Marinated Grilled Pork Kebabs
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Take mojo marinated pork outdoors this summer with these flavor-packed kebabs. Using a variety of veggies and (surprise!) fruit means you never have to make the same kebab twice.

Mojo has a zippy bite because of the grapefruit and lime juice that it’s made with. Copious amounts of garlic add nothing but Latin flavor to the kebabs. As a result, this might become your go-to marinade for all your grilled proteins.

Childhood Memories of Kebabs

My childhood memories are filled with kebab fundraisers to support my mom’s or dad’s Air Force units. We stayed up all night impaling chunks of pork on sticks to grill the following day.

My entire Saturday was consumed by fake-smiling at adults while trying to hawk kebabs. I hated it. The only ray of hope came in the hourly breaks I was given (child labor laws being what they are) where I was able to eat a kebab. Two kebabs, if I was sly enough to sneak one.

So, while being a kebab salesperson wasn’t the highlight of my youth, the memories I have of making and eating them were. Our fundraising kebabs were bare-bones, though: Meat on a stick is all they were. As an adult, I’ve taken advantage of my ability to add veggies to my kebabs, and now you can’t tell me nothing!

WHAT’S THE BEST PORK FOR KEBABS?

The best cut of pork to use for kebabs is tender and lean like pork neck meat or tenderloin.

Because the meat won’t cook long on the grill, you want a tender cut that won’t dry out. I find that pork neck meat (in your meat section it may be labeled pork collar or pork top round) meets that requirement because it has ribbons of fat throughout the meat, but the meat is still very tender (since a pig doesn’t shake its neck as much as I do).

Tenderloin is my backup. It’s leaner than neck meat, which means it tends to dry out faster when grilling so just keep an eye on it. Tenderloin is a great fallback if you can’t find neck meat, though.

When all else fails, grab a pack of boneless, thick-cut pork chops and cut them to size.

A quarter sheet pan has pork kebabs with grilled pineapple stacked on it.

WHAT IS MOJO MARINADE?

Mojo (pronounced mo-HO) is a garlic- and citrus-flavored sauce that’s moderately acidic and plentiful on flavor. If you’ve ever had a Cubano sandwich, chances are it was made with mojo marinated pork roast.

In Hispanic cooking, it’s used as a marinade for all sorts of proteins. Pork is among the most common, but poultry and seafood tend to be runners-up.

If you’re looking to go the super authentic route, try to get your hands on bitter orange and use that in place of the grapefruit and orange juices. No worries if you’re not in the mood for a scavenger hunt though. The recipe is written to mimic the flavors you would get from bitter orange.

HOW LONG SHOULD YOU MARINATE PORK KEBABS?

At the very least, your pork kebabs should sit in the mojo marinade for two hours. I’ve rushed the marinade before and felt the pain of disappointment. The flavors just weren’t what I wanted them to be. Don’t get me wrong, I still ate them, but that two-hour marinade makes a world of difference.

If you’re looking to get the most out of the marinade, leave the pork to soak it up for eight hours. Any more and you’re dabbling in meat that will end up too tough (the acid in the marinade slowly “cooks” the protein). When in doubt, shoot for four hours and you’ll hit the sweet spot.

Garlic and citrus grilled pork kebabs being assembled and the finished kebabs are put on a sheet pan.

HOW DO YOU KNOW WHEN KEBABS ARE FINISHED COOKING?

One of the things I love most about grilling these pork kebabs is how fast they cook. Because pork only needs to be cooked to an internal temperature of 145°F, these skewers will only take 10 minutes to cook on the grill.

As a result of the short cooking time, it’s important to cut your fruits and veggies to uniform sizes. This way, they’ll be pleasantly charred and cooked through at the same time as the pork.

MIX UP YOUR FRUITS AND VEGGIES FOR TASTY KEBABS

When it comes to the best fruits and veggies to use on your kebabs almost anything goes.

Try to avoid dense or thick-fleshed veggies like carrots, potatoes, or gourds (butternut squash)—they’re not going to be soft enough to enjoy by the time the pork is grilled.

I highly recommend summer squash though. When in doubt, the old kebab regulars are a surefire choice: mild bell peppers, onions, and tomatoes are the quintessential kebab cohorts.

I gave mine a tropical/spicy bent by impaling pineapple chunks and thick slices of jalapeño peppers on a few of my skewers. Spice yours up likewise, but I recommend keeping it at jalapeño peppers and nothing spicier.

Pork kebabs with grilled pineapple and a rainbow of vegetables are on a platter along with rice.

SWAPS AND SUBSTITUTIONS FOR PORK KEBABS

If you want to swap out the pork for a different protein, I’d recommend anything from chicken thighs (which are juicier than breasts, but those will still work), shrimp, swordfish, or even firm tofu.

When it comes to marinating proteins like seafood, you’ll need to reduce the time to no longer than 20 minutes. Any longer and you’ll be grilling ceviche.

WHAT TO SERVE WITH PORK KEBABS

I nestle my pork kebabs in a bed of steamed rice on a large serving platter. When it’s time to serve, my family scoops up a spoonful of rice and grabs their kebabs. It’s a balanced meal on a platter.

If you’re serving a crowd or just like options, you can also serve the kebabs with dishes like Black Bean Salad, Quinoa Pilaf, or Jicama, Avocado and Orange Salad.

Easy grilled pork kebabs with mojo marinade on the grill.

CAN YOU MAKE KEBABS AHEAD OF TIME?

You can most certainly assemble your kebabs ahead of time! Ask my ten-year-old self.

  • Marinate the meat for a couple of hours
  • Remove it from the marinade
  • Assemble the kebabs
  • Wrap them in plastic
  • Store them in the fridge
  • Remove from the fridge 20 minutes before grilling to take the chill off

MORE GREAT KEBAB RECIPES





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August 30, 2020 at 09:01AM
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Stuffed Peppers

8/30/2020

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Stuffed Peppers
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stuffed bell peppers

Stuffed peppers are among the handful of dishes that will always remind me of being a kid. Growing up, they were a fixture in my mom’s regular recipe rotation, right alongside creamy broccoli soup, eggplant Parmesan, and mac and cheese. Back then, I’d eat the filling, made from ground beef, Italian seasoning, tomato sauce, and rice, and push aside the pepper. In hindsight, it’s not hard to see why people were surprised when I became a vegetarian. ?

Since then, I’ve learned that the pepper itself is an integral part of any stuffed peppers recipe. Don’t get me wrong, the filling here tastes great on its own. Inspired by my cilantro lime rice, it’s a zesty mix of rice, beans, corn, cilantro, and jalapeño. Lime juice and zest brighten it up, and spices like cumin, coriander, and cayenne make it aromatic and complex. By itself, it’s yummy, but the pepper adds sweetness and crunch that turns it into something more.

Like my mom’s stuffed peppers recipe, this one is simple enough to make often. As the weather cools and we start to turn on our ovens again, I hope it will become part of your regular rotation. Fresh, filling, and fun, it’s perfect for this time of year, when peppers are at their peak.

Best stuffed peppers recipe ingredients

Stuffed Peppers Recipe Ingredients

Here’s what you’ll need to make these easy stuffed peppers:

  • Red bell peppers – Red bell peppers will always be my #1 pick. If you want to try a different color, use yellow or orange peppers, as they’re sweeter than their green counterparts.
  • Black beans – Use canned, or cook your own.
  • Sweet corn – If fresh sweet corn’s in season, make sure to use it here. The sweet, crispy kernels contrast perfectly with the creamy beans and tender rice. But if fresh corn isn’t available, don’t worry. Thawed frozen corn will work here too.
  • Cooked rice – I like to use white jasmine rice, but long grain brown rice would also be delicious.
  • Lime – I use both the juice and the zest to pack the filling with bright, zesty flavor.
  • Garlic and scallions – They add sharp, savory depth of flavor.
  • Cumin, coriander, and cayenne – This filling is super simple, but thanks to these three spices, it’s still bold and complex.
  • Jalapeños – For heat! I like to mix diced jalapeños into the filling before baking the peppers. Later, when I’m ready to eat, I pile more jalapeño slices on top!
  • Cilantro – It makes these hearty stuffed peppers feel light and fresh, and it highlights the aromatic cumin, coriander, and cayenne.
  • White cheddar cheese – Who doesn’t love brown, bubbly cheese on top of stuffed bell peppers?! If you’re vegan, don’t answer that. You’ll find a dairy-free option in the recipe below!

Find the complete recipe with measurements below.

Red bell peppers on a baking sheet

How to Make Stuffed Peppers

This vegetarian stuffed peppers recipe is simple to make! Here’s how it goes:

First, pre-bake the peppers. Slice them in half lengthwise and remove the seeds and membranes. Place them cut-side-up in a baking dish or on a baking sheet, drizzle them with olive oil, and sprinkle them with salt. Bake for 10 minutes at 450°, until they’re starting to soften. Tip out any liquid that pools inside of the peppers, and set them aside.

Cilantro lime rice in a bowl

Meanwhile, make the filling. Combine the lime juice and zest, spices, scallions, cilantro, jalapeño, salt, and olive oil at the bottom of a large bowl. Fold in the rice, black beans, and corn, and season to taste with salt and pepper.

Vegetarian stuffed peppers in a baking dish

Then, stuff the peppers, and bake again! Pile in the filling, making sure to tuck it into the peppers’ nooks and crannies. Sprinkle them with the shredded cheese, and bake for another 10-15 minutes at 450°, or broil for 2-5 minutes, until the cheese is browned and bubbling.

Allow the peppers to cool slightly, and dig in!

Stuffed peppers with rice and avocado

Stuffed Bell Peppers Serving Suggestions + Variations

When you’re ready to eat, top the stuffed bell peppers with avocado slices, extra jalapeños (or pickled jalapeños!), and a big squeeze of lime juice. Enjoy them as a side dish with your favorite protein, or make them the main event! If you’re serving them as an entree, pair them with a simple green salad tossed in cilantro lime dressing or any of these delicious salad recipes:

  • Healthy Taco Salad
  • Mexican Street Corn Salad
  • Watermelon Salad with Feta

They’d also be fantastic with grilled veggie skewers, grilled eggplant, or grilled zucchini on the side.

Alternatively, make this recipe vegan! Instead of baking the peppers twice, you’ll just cook them once, before you fill them. After they bake, load them up with the filling, and serve them with guacamole or chipotle sauce. Add a spoonful of mango salsa, tomatillo salsa, or pico de gallo to take them over the top!

If you have leftover filling (which you might, depending on the size of your peppers), serve it as a side dish for tacos, or use it as the base of a homemade burrito bowl. Enjoy!

stuffed peppers

More Favorite Stuffed Veggies

If you love this stuffed peppers recipe, try stuffing one of these veggies next:

  • Zucchini Boats
  • Mushroom Caps
  • Poblano Peppers
  • Mini Peppers
  • Sweet Potatoes
  • Acorn Squash
Click here to browse more recipes!

Other posts you may enjoy...



Best Guacamole


Roasted Sweet Potato Poblano Breakfast Tacos


Sweet Potato Chili Fries


Cilantro Lime Rice


Corn Salsa


Grilled Watermelon
Click here to browse more recipes!

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August 30, 2020 at 08:25AM
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Blueberry Peach Crisp

8/29/2020

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Blueberry Peach Crisp
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This Blueberry Peach Crisp is a wonderful summer dessert loaded with fruit, and a lightly sweetened crisp oat topping.

Blueberry Peach Crisp with a spoon
Blueberry Peach Crisp

I’m a sucker for pies, crisps and cobblers. There’s something about eating a hot gooey crisp with a cold scoop of vanilla frozen yogurt cream that really does it for me!! Delicious served warm out of the oven. For a Fall fruit crisp, you make also like this Cinnamon Apple Crisp.

Blueberry Peach Crisp with a skoop of ice cream

Sweet ripe summer peaches and blueberries are the perfect combination in this fruit crisp. Once baked the blueberries burst in a lovely blue shade that seeps through the crisp and some on top. And this recipe couldn’t be any easier!

The topping is crisp and not too sweet. Perfect to bring to a potluck, make for the family or to serve guests too.

Variations and Tips

  • To make this Gluten-Free swap out the flour for a gluten-free flour mix and use gluten-free oats.
  • You can use frozen fruit in place of fresh, although it may not be as sweet.
  • Make it even lighter by using less crisp topping on top.

fruit and oars on a tablepeaches and blueberries in a pie dishBlueberry Peach Crisp with a spoon

More Fruit Desserts You Will Love

 

Blueberry Peach Crisp

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

This Blueberry Peach Crisp is a wonderful summer dessert loaded with fruit, and delicious served warm out of the oven.

For the Filling:

  • 5 yellow peaches, pitted and sliced
  • 1 cup blueberries, about 6 oz
  • 1/2 lemon, zested and juiced
  • 2 tsp cornstarch
  • 3 1/2 tablespoons agave nectar or honey

For the Topping:

  • 1 cup uncooked quick or rolled oats, *
  • 1/3 cup whole wheat flour, *
  • 1/2 cup light brown sugar, not packed
  • 3/4 tsp cinnamon
  • 1/4 cup half stick butter, melted
  • Heat oven to 375F degrees.

  • Combine peaches, blueberries, agave nectar, lemon juice and zest in large bowl. Sprinkle with cornstarch. Toss until fruit is coated.

  • Place fruit in an ungreased pie dish. Mix remaining ingredients. Sprinkle over fruit.

  • Bake about 40 minutes or until topping is golden brown and fruit is tender.

  • Serve with a scoop of ice cream or frozen yogurt, if desired.

*To make this Gluten-Free swap out the flour for a gluten-free flour mix and use gluten-free oats.

Serving: 1/8th, Calories: 203kcal, Carbohydrates: 35.5g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 15.5mg, Sodium: 2mg, Fiber: 2.5g, Sugar: 24g

Blue Smart Points: 8

Green Smart Points: 8

Purple Smart Points: 7

Points +: 6

Keywords: blueberry crisp, crisp, fruit crisp, peach crisp

posted August 29, 2020 by Gina

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August 29, 2020 at 03:45PM
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10 Quick and Easy Back to School Lunch Box Recipes

8/29/2020

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10 Quick and Easy Back to School Lunch Box Recipes
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There’s no doubt that school is looking a lot different this year! In a way, it seems that there are several different directions we are taking to navigate this upcoming school year, but there is one thing that remains a constant… SCHOOL LUNCH. Whether you’re in-person, distant learning, doing a hybrid method, or homeschooling, these kiddos need to eat!

I am doing a homeschooling co-op with a few other families in my neighborhood, and the topic of lunch has come up in all the logistics we’ve had to figure out. We have decided that each kid will bring their own lunch, which means I will still be packing five different lunches every night. Yes, I pack my lunches at night! It’s one of the ways I help my mornings run just a bit smoother.

While PB&J is still a major contender for our lunch boxes, we definitely like to try new things!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.





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August 29, 2020 at 09:02AM
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5 Weeknight Dinners to Transition from Summer Days to School Schedules

8/29/2020

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5 Weeknight Dinners to Transition from Summer Days to School Schedules
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This month, welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.

As a kid, I met the end of summer vacation with a mix of anticipation and dread. It’s not so poignant as an adult, but I still feel a soft melancholy knowing the long days and warm nights are embarking upon their way out for the year…just like the last of the lightning bugs glowing after the sun sets.

Do you get similar pangs? There are still plenty of summery nights left, so make the most of them as you transition to the altered schedules of school or whatever changes life may hold for you! These are light, carefree recipes to enjoy while mentally adjusting to the eve of autumn.

One last thing: Looking for dinner ideas? You’re in the right spot! We have delicious meal plans to suit every taste and lifestyle—Healthy Eating, Family Favorites, and Vegetarian just to name a few. These one-month plans are $6.95 and, with them, you get a dessert and weekend prep recipe and a shopping list. They’re beautifully designed and perfect to print and save or simply load and cook right from your computer!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.





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August 29, 2020 at 09:02AM
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Shes Here! (Birth Story)

8/28/2020

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She’s Here! (Birth Story)
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Hello! I’m alive! And yes indeed, baby girl is here! Sorry to keep ya waiting. After a few weeks of keeping this news to ourselves and close friends and family, I am excited to share with you guys the birth story of this sweet pea… Meet Rosalie! Rosalie entered the world on August 13th, 2020... The post She’s Here! (Birth Story) appeared first on HealthyHappyLife.com.

This is a summary, images and full post available on HHL website!




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August 28, 2020 at 01:33PM
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7 Day Healthy Meal Plan (Aug 31-Sept 6)

8/28/2020

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7 Day Healthy Meal Plan (Aug 31-Sept 6)
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7 Day Healthy Meal Plan (Aug 31-Sept 6)

posted August 28, 2020 by Gina

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

7 Day Healthy Meal Plan (Aug 31-Sept 6) collage

7-Day Healthy Meal Plan

Hey guys! In case you missed it, I shared a FREE bonus pack this week which you can download today, it includes 3 exclusive recipes and some sneak peak recipes from my new

Skinnytaste- Meal Prep cookbook

. All you have to do is pre-order the book and submit your proof of purchase

here

to automatically download the bonus pack (if you already pre-ordered, no worries, you can still fill it out!)

Why Should Everyone Meal Plan?

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

About The Meal Plan

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

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

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

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

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

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

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

MONDAY (8/31)
B: 2 scrambled eggs (0B 4G 0P), 1 slice whole grain toast (3B 3G 3P) and 1 cup watermelon (0B 0G 0P)
L: Chicken Club Lettuce Wrap Sandwich (5B 7G 5P) with a peach (0B 0G 0P)
D: Angel Hair Pasta with Zucchini and Tomatoes (7B 7G 7P) with 1 ½ cups mixed greens, 1 tablespoon shaved parmesan and 1 tablespoon light vinaigrette (2B 2G 2P)

Totals: WW Points 17B 23G 17P, Calories 938*

TUESDAY (9/1)
B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P)
L: Chicken Club Lettuce Wrap Sandwich (5B 7G 5P) with a peach (0B 0G 0P)
D: Turkey Enchilada Stuffed Poblanos Rellenos (6B 6G 6P) with 1 ounce avocado (1B 1G 1P) and Cilantro Lime Cauliflower Rice (1B 1G 1P)

Totals: WW Points 18B 23G 18P, Calories 921*

WEDNESDAY (9/2)
B: 2 scrambled eggs (0B 4G 0P), 1 slice whole grain toast (3B 3G 3P) and 1 cup watermelon (0B 0G 0P)
L: Open Faced Tuna Sandwich with Avocado (4B 4G 4P) with an apple (0B 0G 0P)
D: Summer Vegetables with Sausage and Potatoes (7B 7G 5P)

Totals: WW Points 14B 18G 12P, Calories 967*

THURSDAY (9/3)
B: Green Apple Lemon Cucumber Ginger Smoothie (½ recipe) (7B 7G 7P)
L: Open Faced Tuna Sandwich with Avocado (4B 4G 4P) with 1 cup grapes (0B 0G 0P)
D: Crispy Togarashi Chicken with Sesame Cucumber Relish (4B 7G 4P) with ¾ cup brown rice** (5B 5G 0P)

Totals: WW Points 20B 23G 15P, Calories 903*

FRIDAY (9/4)
B: Green Apple Lemon Cucumber Ginger Smoothie (½ recipe) (7B 7G 7P)
L: Open Faced Tuna Sandwich with Avocado (4B 4G 4P) with an apple (0B 0G 0P)
D: Air Fryer Cajun Shrimp Dinner (5B 6G 5P) with ¾ cup (LEFTOVER) brown rice (5B 5G 0P)
Totals: WW Points 21B 22G 16P, Calories 899*

SATURDAY (9/5)
B: Breakfast Pizza (5B 8G 5P)
L: Spiralized Greek Cucumber Salad with Lemon and Feta (recipe x 4) (7B 7G 7P)
D: ORDER IN!

Totals: WW Points 12B 15G 12P, Calories 496*

SUNDAY (9/6)
B: Crustless Summer Zucchini Pie (3B 4G 3P) with 1 cup fruit salad*** (0B 0G 0P)
L: BLT with Avocado (recipe x 4) (9B 9G 9P)
D: Grilled Steak with Tomatoes, Red Onion and Balsamic (½ recipe) (4B 4G 4P) with Grilled Corn Salad with Feta  (3B 6G 3P)

Totals: WW Points 19B 23G 19P, Calories 847*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
**Make an extra 3 cups rice for leftovers Friday.

***Fruit salad includes 1 cup watermelon, 1 cup grapes, 1 peach and 1 cup blackberries.

7 Day Healthy Meal Plan (Aug 31-Sept 6)

*Google doc

Shopping List

Produce

  • 2 medium and 1 large peaches
  • 4 medium apples (2 green and 2 any variety)
  • 1 pound seedless grapes
  • 1 medium-size mini watermelon
  • 1 (6-ounce) container fresh blackberries
  • 1 (6-ounce) container fresh berries (your choice)
  • 3 medium lemons
  • 2 medium limes
  • 1 medium and 2 large red bell peppers
  • 1 medium green bell pepper
  • 1 medium yellow bell pepper (can sub remaining ½ orange pepper for yellow in Summer Vegetables with Sausage, if desired)
  • 1 medium orange bell pepper
  • 6 large ears of corn
  • 2 ½ pounds zucchini
  • 1 medium yellow squash
  • 1 medium and 2 large English cucumbers
  • 1 medium (6-ounce) and 1 large (7-ounce) Hass avocados
  • 4 large fresh poblano chiles
  • 1 medium head cauliflower
  • 1 pound baby red potatoes
  • 2 medium and 1 large shallots
  • 2 medium heads garlic
  • 1 (2-inch) piece fresh ginger
  • 1 small package alfalfa sprouts
  • 1 small carrot
  • 1 small bunch celery
  • 1 small bunch scallions
  • 1 small bunch fresh cilantro
  • 1 large bunch fresh Italian parsley
  • 1 small bunch fresh oregano
  • 1 small bunch fresh rosemary or thyme (can sub 2 tablespoons oregano in Summer Vegetables with Sausage, if desired)
  • 1 small bunch fresh chives (can sub ¼ cup scallion greens in Zucchini Pie, if desired)
  • 1 (5-ounce) bag/clamshell arugula
  • 1 small head Iceberg lettuce
  • 1 small head Romaine lettuce (can sub 3 leaves Iceberg lettuce on Tuna Sandwich, if desired)
  • 7 medium and 2 large vine-ripened tomatoes
  • 1 dry pint cherry or grape tomatoes
  • 1 large red onion
  • 1 small and large yellow onions

Meat, Poultry and Fish

  • 1 large or 2 regular packages center-cut bacon (you need 18 strips)
  • 1 pound flank or London broil steak
  • 1 pound peeled and deveined jumbo shrimp
  • 6 ounces sliced deli chicken or turkey
  • ¾ pound 93% lean ground turkey
  • 1 pound (2) boneless, skinless chicken breasts
  • 14 ounces Italian chicken sausage
  • 6 ounces fully-cooked turkey/chicken Andouille or Kielbasa sausage

Grains*

  • 1 loaf whole grain sliced bread
  • 1 package dry brown rice (or 6 cups pre-cooked)
  • 1 package angel hair pasta
  • 1 package all-purpose unbleached or white whole wheat flour
  • 1 package whole wheat panko breadcrumbs

Condiments and Spices

  • Extra virgin olive oil
  • Canola oil
  • Cooking spray
  • Olive oil spray (or get a Misto oil mister)
  • Kosher salt (I like Diamond Crystal)
  • Pepper grinder (or fresh peppercorns)
  • Regular or light mayonnaise
  • Crushed red pepper flakes
  • Light vinaigrette dressing (or make your own with ingredients in list)
  • Honey
  • Mexican hot chili powder
  • Cumin
  • Oregano
  • Bay leaves
  • Red wine vinegar
  • Garlic powder
  • Unseasoned rice vinegar
  • Toasted sesame oil
  • Toasted sesame seeds
  • Shichimi Togarashi
  • Reduced sodium soy sauce*
  • Cajun or Creole seasoning
  • Balsamic vinegar

Dairy & Misc. Refrigerated Items

  • 1 dozen large eggs
  • 1 medium wedge fresh Parmesan cheese
  • 1 (8-ounce) bag shredded whole milk or part-skim mozzarella cheese
  • 1 (8-ounce) bag shredded Colby-Jack cheese blend
  • 1 package fresh chunk feta cheese
  • 1 (17.5-ounce) container non-fat plain Greek yogurt (Fage or Stonyfield Farms)
  • 1 (8-ounce) bottle nonfat milk

Canned and Jarred

  • 1 (32-ounce) carton low or reduced sodium chicken (or vegetable) broth
  • 1 (28-ounce) can tomato sauce
  • 1 small can/jar chipotle chilies in adobo sauce
  • 1 (5-ounce) can albacore tuna in water
  • 1 medium jar pitted kalamata olives

Misc. Dry Goods

  • 1 small package chopped walnuts
  • 1 small container coconut water (can sub water in Green Apple Smoothie, if desired)
  • 1 small package granulated sugar
  • Baking powder

Non-Food Items

*You can buy gluten free, if desired

posted August 28, 2020 by Gina





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August 28, 2020 at 11:35AM
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Quarter Sheet Pans

8/28/2020

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Quarter Sheet Pans
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While we'll never give up our half sheet pans, don't forget about quarter sheet pans! These smaller-sized pans are perfect for small-batch cooking and prep.

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Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools and kitchen goods that make life better!

Half sheet pans get all the glory. They’re the go-to for roasted vegetables, chocolate chip cookies, and sheet pan dinners.

And while I would never be without at least two of those pans (I currently have three), not enough love goes out to the half sheet’s smaller sibling, the quarter sheet pan ($22/2 pack).

This is the sheet pan for small batch cooking and for cooking for 1-2 people. This is the pan I pull out when I want to toast some nuts in the oven or roast just a couple sweet potatoes or beets.

It’s what I use when I want to cook a bunch of different things at one time, but individually. I can fit four of these pans in my oven, two side by side, which lets me pull out the vegetables or chicken thighs or salmon filets when they’re done, and let the rest keep cooking.

A quarter sheet pan is also terrific for prep and storage.

I use it for seasoning pieces of meat (the high lip contains juices much better than a cutting board or plate), breading, and for holding anything I need to freeze first: balls of cookie dough, a large bag of chicken broth. I can actually maneuver a quarter sheet pan into my freezer, which I cannot do with a half sheet pan!

As for cleaning? I can submerge a quarter sheet pan entirely under water in my sink! Big fan.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Cambria Bold

Cambria Bold is the Product and Lifestyle Director for Simply Recipes. She has almost a decade's worth of online editorial experience and know-how, first as the Managing Editor for Apartment Therapy's green living site Re-Nest (RIP) and later as the Design and Lifestyle Editor for The Kitchn. She lives in the Twin Cities with her husband and their two little girls. And, yes, this is her real name.

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August 28, 2020 at 09:30AM
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Gimlet Cocktail

8/28/2020

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Gimlet Cocktail
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A simple, classic cocktail—just gin (or vodka), lime, and sugar--the gimlet is one of the gems among classic cocktails, with a long history stretching from the high seas to Madison Avenue. Light green, lime-forward, and exquisite when well-balanced, this gin sour is equal parts refreshing and scurvy-preventing—who doesn’t require both?

WHAT’S THE HISTORY OF THE GIMLET?

Like every other classic cocktail, the gimlet comes with a handful of competing origin stories. The most credible is its creation, in the 1880s, at the hands of Royal Navy surgeon Sir Thomas Gimlette, who encouraged his mates to take their gin rations with a healthy dash of scurvy-preventing lime juice. Lauchlin Rose’s lime juice cordial, invented just a decade earlier, helped make that possible, at the same time sweetening the drink and preserving the citrus.

As for its origins, you can think of the gimlet as a sweet gin rickey (without the soda water), or another in a long line of descendants of the sour, one of the main cocktail families. Originally a 50-50 mix of gin and lime cordial, modern preferences for drier (better balanced) drinks have seen the proportion of lime cordial track ever downward.

A person is holding a vodka gimlet in a chilled coupe with a lime wedge on the side.

GIN GIMLET OR VODKA GIMLET?

This is going to be a question that only you can answer, as opinions are many and they are strong.

Unless you specifically request vodka, most bartenders will likely serve this with gin, for good reason. It is the gin that makes this a balanced, more soulful drink with a soupçon of complexity, elegance, and even strength. A great gimlet depends on the balance between juniper (from the gin) and fresh citrus: Too much of the former, and it is overly stiff; too much of the latter, and it is too tart. To a gin purist, vodka would be like signing yourself up for a boring blind date.

To the vodka camp, gin talks a bit too much, dominates the conversation; preferable are the more subtle airs of a good, clean, ice-cold vodka.

WHAT’S THE BEST GIN FOR A GIMLET?

Your old-school gimlets were all made with Plymouth gin, a unique style of gin so special it was called for by name in 20+ recipes in the Savoy Cocktail Book, and so beloved by the British Royal Navy that they commissioned a higher proof version known now as “Navy Strength.”

Plymouth is drier than London Dry gins, but more citrusy and even botanical than most. It has enough character to guarantee some personality to even a sour.

But a crisp, dry London-style gin like Tanqueray, Beefeater, or Gordon’s also make for good choices. Save your more delicate or aromatic gins, like Hendrick’s, for spare cocktails like a Martini, where those subtleties can be appreciated.

What’s the Best Vodka (if you go that route)?

The same thinking holds true here, too: Save your Grey Goose for another occasion. Smirnoff is a perfectly fine choice. That said, feel free to venture off toward Ketel One, with its hints of honey and subtle cracked black pepper, or even Tito’s with its clean minerality and grain character.

Gin gimlet in a coupe glass with a lime wedge on the side and halved lime next to the glass.

FRESH LIME JUICE OR ROSE’S?

After deciding between gin or vodka (though there is only one proper answer to the above, and it rhymes with “win”), your choice of how to sour and sweeten this drink is most critical.

Historically, the gimlet is made only with Lauchlin Rose’s original formula for a lime cordial—commonly available as Rose’s Lime Juice. But while original recipes and those of the many gimlet originalists all call for Rose’s Lime Cordial, the Rose’s of today is much changed from Lauchlin’s original, with high-fructose corn syrup and additives that wouldn’t make it through the door of most craft cocktail bars.

The recipe below substitutes Rose’s for a “quick lime cordial” hack, combining fresh lime juice with a simple syrup and fresh lime zest. If you’re set on using Rose’s, mix one ounce of Rose’s sweetened lime juice with a half ounce of fresh lime juice.

ANY FUN VARIATIONS ON THE GIMLET?

  • The Richmond Gimlet, a creation of Jeffrey Morgenthaler’s, simply includes mint shaken with the same ingredients mentioned below.
  • A Basil Gimlet, muddling the basil leaves with either a simple syrup or agave nectar, will be slightly herbal and more than a little refreshing.
  • Vodka Gimlet: The default for some, this should still count as a variation, and one not without its own great qualities.
  • Ancho Gimlet: This slightly spicy version would incorporate Ancho Reyes Verde, a peppery Mexican liqueur.

MORE BELOVED CLASSIC COCKTAILS





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August 28, 2020 at 09:03AM
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Edible Cookie Dough

8/27/2020

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Edible Cookie Dough
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edible cookie dough recipe

This edible cookie dough recipe is almost too easy to make. I don’t know about you, but every so often, I have days when I need a cookie, and I need one now. Most of the time, I whip up my go-to vegan chocolate chip cookies, but lately, it’s been too hot to turn on the oven. While I know that baking is out of the question on a sticky summer day, my cookie cravings couldn’t care less. Enter: edible cookie dough. It has all the rich, chocolatey goodness of a regular cookie, but you don’t have to turn on the oven to make it. This recipe makes a decent amount – the equivalent of around 20 cookies – but in our house, it never lasts long.

I know that Chicago isn’t the only place that’s been sweltering lately, so I thought you might also be in the mood for a tasty no-bake treat! It’s both vegan and gluten-free (no raw flour or eggs here!), and it comes together in minutes. I like to portion it into balls and store them in the fridge, but grabbing a couple of spoons and eating it straight from the bowl is fair game too.

Edible cookie dough recipe ingredients

Edible Cookie Dough Recipe Ingredients

You only need 7 basic ingredients to make this edible cookie dough recipe:

  • Almond flour – Raw wheat flour can contain harmful bacteria, so it isn’t safe to eat. You can make edible cookie dough using heat-treated flour instead, but I prefer almond flour here. It gives this recipe a rich, smooth texture, and better yet, it doesn’t require you to turn on the oven. Use store bought, or make your own.
  • Peanut butter – It binds the cookie dough together and adds bold, nutty flavor. Look for creamy natural peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar.
  • Coconut oil – For moisture and richness. I use it instead of butter, so this recipe is both vegan and dairy-free!
  • Maple syrup – Move over, granulated sugar! When it comes to edible cookie dough, maple syrup is the way to go. It sweetens this recipe naturally, and it makes the cookie dough smooth and velvety, not grainy, like white or brown sugar would.
  • Vanilla extract – For warm depth of flavor.
  • Sea salt – Don’t skip it! It really makes the rich, nutty flavors pop.
  • Chocolate chips – Like when you’re making brownies, the better your chocolate chips are, the better your cookie dough will be!

Find the complete recipe with measurements below.

Mixing wet ingredients in a bowl

How to Make Edible Cookie Dough

Making this edible cookie dough recipe couldn’t be simpler. All you need is a big bowl, measuring cups, and a rubber spatula. No oven or electric mixer required! Here’s how it goes:

First, mix together the wet ingredients. Combine the peanut butter, coconut oil, maple syrup, vanilla, and salt at the bottom of a large bowl.

Adding almond flour to bowl of wet ingredients

Then, add the almond flour. You can’t overmix this dough, so go ahead and stir until the ingredients are thoroughly combined.

Hands mixing vegan edible cookie dough

Finally, fold in the chocolate chips! Mix until the chips are evenly incorporated. Then, dig in with a spoon, or use a cookie scoop to portion the dough into balls. Enjoy!

Adding chocolate chips to edible cookie dough recipe

Chocolate Chip Cookie Dough Recipe Tips

  • Store it in the fridge. I always eat a big spoonful of this vegan cookie dough as soon as I make it. How you could you not? Then, I save the rest for quick treats down the road. To do this, use a 2-tablespoon cookie scoop to portion the dough into balls, and arrange them on a parchment-lined baking sheet. Chill the dough for 30 minutes before transferring the balls to an airtight container. Keep them in the fridge for up to a week, or, for longer storage (good luck with that!), freeze them for up to 2 months.
  • Mini chips for the win. I like to use full-sized chocolate chips when I’m baking, but I prefer mini ones here. Because you’re not baking this cookie dough, the chips don’t get melty. Unbaked, larger chips are too chunky and crunchy for my taste. Conversely, mini ones blend seamlessly into the dough, flecking it with rich pockets of chocolate flavor.
  • Don’t bake it. There’s no leavening agent, such as baking powder, baking soda, or eggs, in this recipe, so it’s not meant to go in the oven. If you’re in the mood to bake, try making these oatmeal cookies, these peanut butter cookies, or these sugar cookies instead!

edible cookie dough

More Favorite No-Bake Treats

If you love this vegan cookie dough recipe, try making one of these no-bake treats next:

  • No Bake Cookies
  • Raspberry Vegan Cheesecake
  • Grilled Peaches
  • Peanut Butter Chocolate Chip Cookie Bars
  • Vegan Ice Cream
  • Chocolate Pudding Pops

For more delicious vegan desserts, check out this post!

Click here to browse more recipes!

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