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chelleztjs18 · 1 year

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Hello you. Haha yes the more fun fact I get, the longer your nickname will be! 😅

I love eggs with rice. There's this seasoning sauce that I put on the rice, it's not soy sauce though. It's my go to meal if I am lazy or have leftover rice.

No no, cheese on steak? No that just sounds crazy. And sautéed mushrooms are so good too, do you put onions with it? I've only had tofu when I was younger when I had to give up meat for Lent. I liked it I think 😅

Do you have a favorite brand of dark chocolate? I like Lindt Lindor chocolates..the little red ball of chocolate that has stuff in the middle. They are so good, whenever I get a bag, I put it in the fridge because I think it's so much better cold.

I like Claire, she can be a hard ass sometimes but I think she means well. I love her and Phil's relationship, they're such opposites but they flow and work well together. So you're the strict parent and he is the fun happy go lucky parent? 🤣

I think I would be like Phil if I did have kids. I am already like him now with my nieces and nephew. I agree, I wanted Haley to end up with Andy, Dylan is okay but he is just so dumb... at least Haley has good senses sometimes. I have a few favorite episodes, I love the one where Claire was online and we see everything from her laptop. What about you?

You know, I have never had a real tree at all. Every year I always think it would be the year I'll try to have a real tree, but then change my mind because cats. Hahaha.

I think I would rather go into the future too. So you'd fix your own mistake or the mistake of society?

Would you rather be funny but really dumb or boring but super smart?

- CuriousGeorge

Hi hi! I just woke up. I fell asleep when i tried to make my daughter nap in her new room. 😅 gosh, nap always make me feel so good. Lol. Then i woke up n get ready to go get our christmas tree and had dinner. I drove there, n now we r on the way home.

Hahhaha im surprised that u didnt come up with a new nickname after my last answer. 😅 how was ur day by the way?

Yeeess eggs with rice are so good. Oh which sauce is that? I might know.haha is it like a seasoning sauce with a green cap on the bottle?

Yeah cheese on steak is a no go for me. I would go there but order it without the cheese.lol. no i dont out onion on my steak.. i dont really like onions but if it's called in a recipe to bring up flavors, i dont mind.. i hate onion rings.. i cant stand the smell, n the thought of how greasy it is makes me feel uncomfortable.😁 buuutttt, i loooooveee green onions. Especially if it's fresh cut on my rice or soup..

Do u eat spicy? Also what about food with spice and herbs? What spices n herbs u like? I looooove lemon grass and basil.

Oh mushrooms are good. My favorite mushroom is shitake mushroom and the black ones that looks like an ear (i think thats how some people call it) it has crunchy texture.

Oh tofu, i looove tofu! I love anyway we can cook on tofu. When i was a kid my sister used to call me the "tofu kid" 😅

Haha thats my favorite toooo! Thats like the truffle one or something, right?But i like the black ones.. u should try it! I also like the bar one, dark chocolate with orange, or with sea salt. U should try it. I can give u a pict of them if u want.

Haha yeah im the not so fun parent who keep trying to draw lines of rules. 😅 so yeah im kinda like Claire.. aaw thats sweet that u r like phil. Hahhaha.u will be the fun parent. N yes! I want Hailey to be end up it Andy.. or Arvin the british scientist.lol.

OH MY GOOOOD! Yeees! Yes! That's my favorite episode too! I love u more for that! It's the season 6 episode 16 n the episode called "Connection Lost" hahaha. I watch that episode so many times n i still laughed out loud. The part that Cam said to Claire "Not cool, Grandma!" After she dumped out the life changing popcorn 🤣 gosh i love that episode. It's a very cool concept n all the jokes are so funny.. any favorite part? I can even talk about that episode on n on.hahhaha.

U should try to get one, a small one so if the cats climb on it n it falls it wont be that bad 😁. I love the smell of the real tree.. i got a different type than i usually get n it smells so much better.

Yeah i will try to fix my mistakes first n hv a better life n when i hv enough power to do that i would try to fix what i can fix around the society 😅 i hope i dont sound too weird or anything.

I think i would rather be smart n boring. I meant it's fun to b funny but im sure it will get old n people wont think im funny anymore. If im smart i can create something good for people n if they dont like me for being boring, its fine with me. I dont mind to hv small circle of friends that appreciate my existence despite me being boring. 😅 what about u?

Cheerio!

#chellez answers #ask answered #anon answered #curious george anon

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purplesurveys · 3 years

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1273

What was the longest time you’ve had the hiccups for? Maybe for half an hour? Mine are never that bad.

What type of TV shows are your favourite? Not a big TV show type of person to begin with since it seems as if my attention span wasn’t built for once-a-week, season-breaks kind of content haha. I do like sitcoms, I guess...bite-sized ones like Friends, Brooklyn Nine-Nine, The Big Bang Theory, etc. Drama shows I’d bite into if the plot is extremely intriguing to me or relevant to my interests, like The Crown or Breaking Bad.

Have you ever been a complete fangirl/fanboy over anything? I was before then I wasn’t for a very long time, then I came back just recently with this BTS shit I got myself into.

Do you know anyone who has died in battle? Hmm. I don’t think so. My great-grandpa lived a few more decades after the war.

When was the last time you went on an adventure? July. My friends and I spent the whole day driving around and stopping by sooo many spots around the metro. It was a lot of fun and we were fucking b e a t after.

What brand is your vacuum cleaner? I dunno. My mom mainly uses ours.

Are you good at rapping? I have a number of songs and verses memorized that I can recite quite okay, but I can’t write any of my own.

Name one world issue that upsets you. Racism.

How do you feel about tanning? I never saw the the big deal. I will say tanning beds and salons are such a culture shock to me, though. Are some people really that obsessed with modifying their skin tone?

Have you ever given a public speech? Hmm, just the one time I was entered into a public speaking competition and was given a topic to talk about on the spot. That was honestly a lot of fun and I wish there were more opportunities to do that exact same thing.

Do you read comic books? No. I tried getting into that whole thing, but didn’t see the appeal.

Do you force your way into conversations in which you are not involved? Not always but if I’m starting to feel left out or awkward, I will start to ask a question here and there to ease my way into the conversation. But if the topic is clearly none of my business then I do stay out of the way.

Kiss with your eyes open or closed? Closed.

Do you believe you can change someone? This isn’t a black and white matter, I think. The idea of changing a person can have a lot of layers; in my org, for instance, I got to pick up a few quirks and behaviors from my friends just by being around them for a long time – in that sense, I changed. But you can also strive to change someone who’s struggling and try to make them become happy, which I tried to do with my ex – which of course I learned the hard way that you can’t change someone if in that context.

How did you react when your first pet died? I was bummed out but didn’t throw a fit.

Have you ever drawn anime? No.

Can you use a pogo stick? I’ve never even seen one in real life. I’m dying to try it out just once.

When’s the next time you’ll see the person that you like? I don’t like anybodyyy.

Do you like bathing/showering? I mean...yes? Like I’m not obsessed with showering, but it’s a necessity that I have to regularly do anyway lmao.

Have you ever considered entering a race? Sure! Just give me a couple of weeks to practice because my endurance and stamina are embarrassing.

Rihanna or Lady Gaga? Rihanna.

Who was your first good kiss with? My ex.

What accessory do you want in your bedroom? SHELVES

What do you take the most pictures of? My experiences.

What are you always in the mood for? Starbuuuuuuckssssssss.

What is something that you never turn down? A day out with friends. I’ll always make time. What is something that you always turn down when offered? Food, if I’m a guest at someone else’s place.

Name something sexy about your significant other. I don’t have any.

What is one of your hobbies that you refuse to give up? Surveys, I guess. I enjoy them too much and have been doing them for nearly a decade.

If you could be a professional in any sport what would it be? Tennis.

If you could be a professional at any instrument what would it be? PIANO.

Would you rather be a surgeon or mortician? Surgeon. I would be too terrified seeing dead people, anyway.

Have you ever been on a subway? Nope.

Are you in love? No.

Do you like having your lip softly bitten when you’re kissing? Sure. Softly, roughly...both are fine hahaha.

Do you want to get married when you’re older? I hope so. I want my turn, too.

What was the last band shirt you wore? Eh, I don’t own any. I wore a fanmade V-themed shirt yesterday, if that counts.

You can have a milkshake right now. What flavor do you choose? OMGGGG that sounds so fucking good rn. Chocolate chip cookie dough.

Have you ever given someone flowers? Mhm, I used to give my ex bouquets whenever it was our anniversary.

What day of the week is usually your busiest day? Monday like 98% of the time, so I hate them. It ultimately varies, though. Sometimes some days are a hell of a lot more hectic than others.

Do you have any concerts coming up? I mean...obviously not.

Do you like or hate the smell of fish? Oh yessssssss. The smell of seafood/ocean always makes me fucking drool.

What’s your favorite brand of chips? Pringles, or this local brand of salted egg chips that I love to get.

Have you ever written a poem and then read it aloud? Yeah, once. We had to write a poem as our homework and my teacher picked out a couple that he thought were the best-written, and one of them was mine even though I still firmly believe I did a shit job.

Do you like pineapple? Oh god no. One of the worse fruits I’ve had.

Does your house have a dishwasher? No. It seems to be just a Western thing.

Do you know anyone who has a flower tattoo? I probably do, but I just can’t give you a lineup of names. Flower tattoos seem to be trendy these days, especially in the line style.

How many different languages can you say goodbye in? So I have goodbye, paalam, 안녕히 가세요, adios, auf wiedersehen, sayonara, au revoir...so that’s 7.

Agree or disagree: You like Adam Sandler movies. Ummmm definitely childish and I can feel that the humor tries so hard sometimes but I do enjoy some of his movies, like 50 First Dates.

Have you ever had to get a tooth pulled? If so, what for? Yeah, I mentioned this on a previous survey.

Have you ever dated anyone while they were in jail? No, I’ve never dated anyone who’s been imprisoned.

If you’ve ever babysat, do you like it? I ‘babysat,’ but technically all eldest Asian daughters are expected to look out for their younger siblings and cousins anyway. I didn’t actively enjoy it, but sure, it was fun playing with them and it’s always nice to be viewed as responsible.

What is your favorite flavor on sunflower seeds? I don’t eat sunflower seeds. I don’t dislike them, I just really never seek them out.

Do you get cold easily? Yes.

Do you get a lot of spiders in your house? Hmm no. If we do get visited they are almost always too small to be seen.

Do you admire nature? Yeah, I try to be around it as often as I can.

Name one naughty thing you’ve done. Had sex while a few people were in the same room. I pay for it now hahaha; those friends who had the misfortune to be in that situation have never let me live it down and it’s one of their go-to stories when I’m being introduced to new friends.

Name two of your favorite things as a child. I loved everything Bratz. I also liked Play-Doh.

Do you own a Pillow Pet? No, I’ve never even heard of that.

Do you tend to solve problems with violence? Never.

Have either of your parents gone to jail? Nope.

Do you know a hoarder? I heard my grandma had been one, but I didn’t see traces of it when I used to visit her. I guess she had been when she was younger and stronger. I show traces of hoarding too, but I don’t think it’s at a concerning level; I literally just threw out a bunch of shit in my room I’ve hoarded over the last five or so years.

Do you wax, pluck, or leave your eyebrows? I don’t touch them; I’m never all that worried about my appearance. On very rare instances, I will shave some of the excess hair off. Do you have any interesting scar stories? None of them are interesting tbh, just results of my own stupidity.

Do you hate the texture of meatballs? I don’t hate their texture but I also just don’t enjoy meatballs in general. I find them boring, which has always led me to think if they’re really supposed to be just boring clumps of meat or if I’ve just always been served average meatballs.

Do you get migraines? Yes, I usually get one after work. They’ve decreased in frequency now but one will drop by every now and then to give me a shit time.

Do you like guns? No.

Are turtles amazing creatures? All animals are. :') < Yes! Except cockroaches.

How much time do you spend taking surveys? I dedicate an hour or so every weekend. I often wish I can allot more time, but I also have other hobbies and interests I would usually want to catch up on during the weekends. 48 hours is just too short :(

Would you rather visit: The Eiffel Tower or Egyptian Pyramids? Pyramids, in a heartbeat. I wouldn’t even need to think about it.

Would you like to work at a candy shop? Uh no. If I had to, it would be on the back-end, maybe in the corporate side of things lol.

Do you have feelings for someone? Nope.

Which one of your guy friends is the best looking? JM.

Do you have anything to say to your ex bf/gf? No.

Which band do you have the most of on your iPod/music player? I don’t use music players anymore but my Spotify always reminds me of how much I listen to BTS whenever they do one of their quirky listening habit reports lol.

Which song describes your mood at the moment? I want to go with RM’s Bicycle just because I’m feeling quite content and relaxed at the moment.

Which movie(s) do you quote the most? Eh, I’m not a big movie quoter.

Which one of your best friend’s friends would you most likely date? I honestly don’t see any of them as date-able.

Would you ever let anybody else drive your car? Sure. I’ve let Hans and Gab drive it countless times when I’ve had too much to drink. It’s a small car and is fairly easy to use and navigate. I would let Anj use it too at some point, but I want her to perfect her u-turns first hahahaha.

Which one of your friends will be the most successful? It’s already one of my friends to begin with but I’m not naming names. They come from a privileged background to begin with and their godfather already handed one of his companies down to them, so. They were also told the CEO position is already a sure slot for them.

What store did you last shop at? I wanna say NCAT, this Korean-themed store that sells trinkets and jewelries and plushies and stuff. They also sell BTS albums so Anj and I dropped by to check out and touch all the albums we can’t afford yet HAHA

Do you think telepathy is real? No.

When did you last draw something for fun? Last Saturday when I played an online drawing/guessing game with my uncles and aunts.

Who makes the most in your entire family? My dad.

Do you like writing essays? I love essays, it’s my favorite writing piece to make.

Do you think plastic surgery is no big deal? It turns into one when it gets obsessive, like when people get excessive plastic surgeries specifically to look like another person. I’m looking at you, fucking Oli London.

Do you take your trash to the dump or have it picked up? It’s picked up.

When you sneeze do you sneeze into your shirt or your hands? I look away and just sneeze. Sometimes I’ll put up my elbow.

Do you usually have sex in the morning, noon or night time? Erm, I usually had it at night. I only had morning sex when we would spend the night; and I nearly never had noon sex.

Did you ever fail your learners/drivers test? No.

Would you rather listen to Luke Bryan or Lil Wayne? Gun to my head, Lil Wayne.

Name someone you’ve become a lot closer to recently: Reena!!! I’m so grateful Angela introduced us to each other :) We both tend to get shy so we don’t actually actively get chatty when we see each other irl, but I love her presence and I love that she is my friend. I make up for it by being super friendly and wacky in our group chat haha. Does your car have a sunroof? No. We used to have a car that did, but we had to sell that during the peak of the pandemic.

Are you closer to your mom or your dad? Dad.

Have you ever had a friend with benefits? No.

Who’s the last person you cuddled with? My ex.

Are you friends with any of your teachers on Facebook? Yeup.

#survey #surveys

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cyberpunkes · 3 years

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i was tagged by @lillyjames thank you my angel I love you so much !

1. what is the color of your hairbrush? black 2. name a food you never eat. meat because I don’t like the taste 3. are you typically too warm or too cold? warm w/o a doubt 4. what were you doing 45 minutes ago? Just watching the untamed bts lmaooo 5. what’s your favorite candy bar? milky ways just like ashley tbh (thank you for saying it tho cause I wouldn’t have thought of it when honestly it’s my fave) 6. have you ever been to a professional sports game? I actually did horse riding and archery competitions 7. what is the last thing you said out loud? “I need to get my shit together” to my mom lmaoooo literally 8. what is your favorite ice cream? Vanilla 9. what was the last thing you had to drink? macchiato coffee (still drinking it btw) 10. do you like your wallet? yes? what is that question lmdfgfds 11. what is the last thing you ate? Fish & Rice (yes i’m an asian girl) 12. did you buy any new clothes last weekend? nope...cause....covid 19 being an ass 13. what’s the last sporting event you watched? Ice skating 2 hours ago bc it’s my fave 14. what is your favorite flavor of popcorn? butter and salt omg 15. who is the last person you sent a text message to? @maddiecline cause we’re always talking (this week’s been a mess bc of exams but iloveu bitch) 16. ever been camping? never thank god 17. do you take vitamins? hahahaha and then what? doing physical activities daily? and eating proper meals? LMAO 18. do you regularly attend a place of worship? no? 19. do you have a tan? nope i’m a white ass but i can tan if i’m exposing myself everyday which i don’t bc hello? skin cancer? 20. do you prefer Chinese or pizza? Is this even a question? CHINESE 21. do you drink your soda through a straw? sometimes! I got myself some reusable straws whew we love a good greta vibe 22. what color socks do you usually wear? black, black and BLACK 23. do you ever drive above the speed limit? what is driving 24. what terrifies you? spiders and men lmaoo 25. look to your left, what do you see? a wall lmao how boring 26. what chore do you hate most? everyone of em ew 27. what do you think of when you hear an Australian accent? Idk if i like it or hate it lmaoooo but one of my friend is australian and the accent’s so cute when she does it so 28. what’s your favorite soda? Ice tea (is it considered a soda? idk) 29. do you go in a fast food place or just hit the drive thru? both 30. what’s your favorite number? Six? idk i don’t believe in fave/lucky numbers 31. who’s the last person you talked to? my mom (irl) my bff vicky (texting) 32. favorite meat? :-) chicken w/o a doubt 33. last song you listened to? I can’t stand the rain sang by Seal (my man) 34. last book you read? Fallen part 2/ Stephen king’s latest book (yes I read two books at the same time) 35. favorite day of the week? Thursday? idk i vibe w this day god knows why 36. can you say the alphabet backwards? yes nothing complicated there 37. how do you like your coffee? I like macchiatos only 38. favorite pair of shoes? my nike air force 1 39. time you normally get up? depends w/ school but I found a good sleeping pattern so i’d say 10am when I don’t have zoom calls and whenever I have zoom calls. 40. what do you prefer, sunrise or sunsets? sunsets duh i hate mornings 41. how many blankets on your bed? One or two depending on how cold or warm I am 42. describe your kitchen plates: white/brown 43. describe your kitchen at the moment: I have a rather big kitchen w/ the kitchen table in the middle, a bunch of drawers, my kettle, my coffee machines, 4 black cook tops. The tiles are yellowish/orangish just like the whole vibe of the kitchen with a big ass hover and a microwave my parents have from their marriage so it is actually 27 years lmaoo but its still going strong 44. do you have a favorite alcoholic drink? yes whisky cream 45. do you play cards? only when i’m at my grandma’s bc we have nothing to do 46. what color is your car? What is a car 47. can you change a tire? Actually yes? 48. your favorite state or province? I mean Paris’ pretty nice, and it’s the place I was born so gotta love it but London is also super pretty 49. favorite job you’ve had? I don’t have one particularly dfgfdskmj

tagging list : @loveswitch, @maddiecline, @rightthereiek, @halpertstuna, @arianagrrandes, @rightthereiek, @katecastle, and everyone who wants to do it!!!!

#!!!#text

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thefoodcourt · 3 years

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Persian lunch at Aunty Mahnaz’s

From time to time my mum and I take a trip to my aunty’s house in Kuliouou (Ku-lee-o-o) for small lunch parties just with the three of us. We bring the desserts and she makes the main dishes. But this isn’t any old lunch party. No, my aunty starts preparing the food the day before and is awake at 8:30 AM to continue cooking. My aunty Mahnaz is originally from Iran and she moved to Hawai’i from California a few years ago with my uncle whom I’m related to.

Aunty Mahnaz wasn’t apart of my life a lot because she used to live on the mainland. I do have one vivid memory of when she came to visit. There was a party going on at my Baba’s (Slavic for grandma) house and when I say party I mean a real party; tons of people, music playing, dancing, chatter, and eating going on everywhere. My Baba and Pops (my grandpa) knew how to throw a good party because they used to own a bar and restaurant ages ago.

Anyways, my stomach started to hurt at the party and we know that most likely no one wants to take care of the sick kid when there’s a party happening. But my aunty Mahnaz took my hand and we walked to the playground down the road and she brought a can of sprite and Starbursts for me. She said they would help my stomach feel better. Not sure if it was a placebo effect because I was just really excited for Starbursts and soda but they helped! I’ve always remembered that memory for some reason...

Back to the food!!!

She makes THE best Persian food I have ever tasted in my entire life. I daydream about this food the day before we go over for lunch. I’ve even ordered the same dishes that she makes from this Persian restaurant in town, and it doesn’t hit the same. I’m gonna talk about the most important dishes on the table in the order of my favorites. I can’t say from my favorites to my least favorites because everything is so delicious.

My favorite dish that she makes is called khoresht karafs (red bowl on the right) which translates to beef and celery stew. She begins cooking the beef the day before lunch because it needs to slowly cook to become juicy and soft. The beef gets mixed in with stewed celery, dried mint leaves, olive oil, and other spices like turmeric and salt mixed together. I know it sounds weird- mint? Celery? Beef? Together?? But let me tell you, it is A-MA-ZINGGGG. The slow cooked beef goes so well with the celery and mint leaf stew-- I was shocked when I first heard that there was mint in it because you can’t even taste it! Khoresht karafs is like a Persian version of American beef stew. Ten out of ten. I long for this dish.

Aunty Mahnaz told me that one thing about Persian food is that there are always side dishes. You have your main dish in this case it was the khorest karafs but there are always sides like rice, other meats, vegetables, and sauces. Pictured above are two sides. The red and green mixture is Persian salad which is just diced tomatoes and cucumbers in vinegar, lime juice, salt and pepper. By far my favorite salad. I love tangy flavors in my healthy foods, lol.

The rice (pictured below) she makes is called tahdig. It translates to crispy Persian rice. You cook basmati rice in a pot and then let the bottom layer of rice get burnt or “crisped” leaving a crunchy rice bottom. Aunty Mahnaz separates the crispy bottom from the soft rice so that we can break apart the browned layer and use them as rice chips. They’re so oily and crisp, I like to use it like a chip scooper to put my khoresht karafs on top of.

This chicken was cooked very simply and she just added some saffron to it. And on the right is more basmati rice but she put these strange tree fruits soon them. You don’t usually eat rice with fruits but it ended up mixing really well together. They were sort of like mini dried cranberries, and a little less sweet The bitter bite along with the simple basmati rice made a little tang at the end of your rice bite.

Here is my plate! It’s a little out of focus but bear with me, I’m still trying to figure out my new camera (which I’ll be making a post about later on). So, there you have it: a Persian lunch at my aunty Mahnaz’s house. If you haven’t had or tried Persian food yet, I recommend going to Bar Koko and Persian Restaurant in Honolulu. Nothing compares to home cooked goodness but this restaurant does a pretty good job at coming close to THIS food^^. See you later (:

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basketnovel50-blog · 5 years

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Meatloaf Recipe

Home > Recipes by Category > Main Dishes > Beef Recipes > Meatloaf Recipe

After trying dozens of others, I guarantee that this is the best meatloaf recipe you’ll find. It’s loaded with flavor, very easy to prepare, and the sauce totally makes it. Serve it alongside your favorite mashed potatoes and veggies; it will be an instant hit every time you make it.

I’ve talked a lot about Sunday dinners at my grandma’s house, where there was always an abundance of pasta and traditional Italian foods. However, we would often eat dinner at my grandma’s at random times throughout the week, as well. If she knew my parents were busy on a particular day, or happened to be making something she knew we’d like, she would call and tell us to come over. One of my favorite non-Italian meals that she made was meatloaf with mashed potatoes. It’s such a comfort food, and it reminds me of walking into her house on chilly fall and winter evenings, when it was already dark at dinnertime.

Not long after my husband and I began dating, I found out that meatloaf was one of his favorite meals. It took me awhile, but I finally found a meatloaf recipe that we both love and that’s incredibly easy to make.

How To Make Meatloaf

Meatloaf seems like it should be such a simple recipe that there wouldn’t be much variation in terms of ingredients or process, but there are a few tricks that take it from ordinary meatloaf to the absolute best ever.

Let’s go through them step-by-step:

The Meat

I’ve found that one of the biggest mistakes you can make with meatloaf is to use only ground beef. Your meatloaf will basically taste like a flavored, loaf-shaped hamburger. We want more depth of flavor and a more tender texture that doesn’t leave the meatloaf crumbly, so in addition to the ground beef, we use ground pork and ground veal.

You’ll often see packages of “meatloaf mix” in the meat case at the grocery store, which is a combination of the three meats. If you don’t see it, you can always ask the butcher to create it for you. (You can substitute 2 pounds of meatloaf mix for the trio of meats in the recipe.)

(Side note: I also use meatloaf mix for my meat sauce and meatballs – it works incredibly well in those dishes, too.)

The Rest of the Ingredients

Meatloaf obviously requires some extra ingredients to give it tons of flavor and to keep it moist and tender, as well. Let’s run through them:

The Aromatics – Onion and garlic is sautéed before being added to the meatloaf mixture to enhance its flavor (and no one wants to bite into a raw piece of onion!).

More Flavor – Dijon mustard, Worcestershire sauce, salt, black pepper, thyme, cayenne pepper, and parsley all give this meatloaf a massive oomph in the flavor department.

Eggs and Milk – Keep the meatloaf tender and bind it together. (You can substitute ½ cup plain yogurt for the milk.)

Crushed saltine crackers – Lighten the texture the meatloaf, add moisture, as well as bind it together. (You can substitute ⅔ cup quick oats or 1⅓ cups fresh bread crumbs).

The Glaze – This sauce is super simple but it packs tons of flavor and I would never make meatloaf without it! You only need three ingredients (ketchup, brown sugar and vinegar) for a perfect sweet and tangy glaze. Brush on half before baking, and the other half when it’s almost done in the oven.

The Process

Making this meatloaf recipe is super simple!

Once the onion and garlic are sauteed, you mix together all of the ingredients in a large bowl, either with a fork or your hands, taking care not to overmix (this keeps the meatloaf moist and tender; overmixing can cause it to because tough or dry).

Then, either free form the loaf on a rimmed baking sheet that has been lined with aluminum foil (easy cleanup!) or you can put the mixture into a loaf pan with a perforated bottom).

Freezing Meatloaf

Meatloaf is a fabulous candidate for freezing, both before and after baking. It was one of my favorite freezer meals to have stashed away after each of my babies were born. How to do it:

Freeze Before Baking – Mix together the ingredients, shape the meatloaf, then wrap in plastic wrap, place in a ziploc freezer bag and freeze for up to 4 months. Thaw overnight in the refrigerator, then bake as directed. I recommend freezing it without the glaze and making it/brushing it on right before baking.

Freeze After Baking – After the meatloaf has been baked and cooled, wrap it in plastic wrap, then in a layer of aluminum foil, place in a ziploc freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven, covered with foil, for about 45 minutes, or until heated through. I do not recommend reheating directly from frozen, as it takes A LONG TIME and the outside can get dry while the inside remains frozen.

I think it has the best texture when it is frozen raw, thawed and baked. Since it’s only baked once, it maintains the best flavor and texture.

Without exception, I serve meatloaf with my favorite mashed potatoes; you can’t have meatloaf without the mashed potatoes as far as I’m concerned!

This meatloaf is husband-approved and making it always reminds me of cozy dinners at my grandma’s house, so it’s a definite win-win for me.

If You Like This Meatloaf Recipe, Try These:

Four years ago: German Beer Cheese Spread Five years ago: Frito Pie Six years ago: Potato Skins Nine years ago: Polenta Pizza

Meatloaf Recipe

Yield: 6 to 8 servings

Prep:15 minutes

Cook:1 hour

Total:1 hour 45 minutes

This classic meatloaf recipe is the absolute best you’ll find. It’s loaded with flavor, very easy to prepare, and the sauce is delicious.

Ingredients:

For the Glaze:

½ cup (113 grams) ketchup

4 tablespoons light brown sugar

4 teaspoons cider vinegar

For the Meatloaf:

2 teaspoons vegetable oil

1 medium onion, finely diced

2 cloves garlic, minced

2 eggs

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dried thyme

⅛ teaspoon cayenne pepper

½ cup (120 ml) whole milk

1 pound ground beef

½ pound ground pork

½ pound ground veal

16 saltine crackers (45 grams), crushed

⅓ cup minced fresh parsley

Directions:

Make the Glaze: In a small saucepan, whisk together the ketchup, brown sugar and vinegar; set aside.

Make the Meatloaf: Preheat oven to 350 degrees F. Heat oil in medium skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Set aside to cool while preparing the remaining ingredients.

In a large bowl, whisk together the eggs, thyme, salt, pepper, mustard, Worcestershire sauce, cayenne and milk. Add the ground meats, crackers, parsley and cooked onion mixture; mix with a fork until evenly blended.

With wet hands, pat the mixture into a 9-by-5-inch loaf shape. Place on a foil-lined rimmed baking pan (you could also use a 9×5-inch loaf pan with a perforated bottom). Brush with half of the glaze.

Bake meatloaf until it is cooked through (it should register 160 degrees F on an instant-read thermometer), about 1 hour, brushing with the remaining glaze when there is 15 minutes left. Cool at least 20 minutes, then slice the meatloaf and serve.

Recipe Notes:

The whole milk can be replaced by ½ cup plain yogurt.

The crushed saltines can be replaced by ⅔ cup quick oats or 1⅓ cups fresh bread crumbs.

Update Notes: This recipe was originally published in October 2014. It was updated in September 2018 with new photos and extensive recipe tips.

[photos by The Almond Eater]

Source: https://www.browneyedbaker.com/best-meatloaf-recipe/

#read more #see more #check it out #interesting #learn more

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scoup-d-etat · 7 years

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Question Tag

!HEadlines! HEadlines! !Headlines! tagged by my fav veggie @coupsyboopsy you is special you is smart you is kind you is important

1. Are you named after someone?

K funny story I was named after the bond girl Denise Perrier cause my mom loved it when she was preggers. Tbh diamonds are forever is my shit .My middle name is from my grandma Josephine i know old fashioned

2. When is the last time you cried?

umm I think last week because it was hell week and I was stressed out

3. Do you like your handwriting?

It depends sometimes its freaking difficult to read

4. What is your favorite lunch meat?

I only speak medium rare steak with sauce i dont really care i love all sorts of meat they come in all shapes and sizes ;)

5. If you were another person, would you be friends with you?

UM YES im freaking nice and shit. JK im super annoying irl im either super serious or a petty 5 year old child

6. Do you use sarcasm?

fluent ever since day 1. People dont really get it sometimes which leaves me sometimes in an awkward position hehe

7. Do you have your tonsils?

Actually yes. It always caused me problems when I was younger but not anymore. I try to take care of my health

8. Would you bungee jump?

Sure. Its actually in my bucket list but you know it’s expensive and I live in a freaking village full of old people

9. What is your favorite kind of cereal?

your good ol’ boring plain cornflakes..

10. Do you untie your shoes when you take off your shoes?

Nah I yank them off my feet

11. Do you think you’re a strong person?

More than when I was younger. At some point I had to be strong not only for me but for my mom. I was always sick when I was younger and couldn’t really go to hospital bc we were poor but today Im stronger than ever. I dont have asthma attacks anymore and I think my emotional wounds are starting to heal the more openly talk about it, heww

12. What is your favorite ice cream flavor?

Chocolate and mint i know i love to suffer

13. What is the first thing you notice about people?

How they talk and what they talk about. If a person is self centered or too fake(?). I also watch their hands carefully~ I like observing habits tbh

14. Red or pink?

RED RED RED RED and rose pink. I need my lipsticks in dark deep red or else i aint using it~

15. What is the least favorite physical thing you like about yourself?

Before it was my skin but I got over it. I think it had something to do with my asian upbringing where being pale is considered as beautiful. Moving to Germany really changed my way of thinking. Right now it’s my nose but you can always contour that shiz

16. What color pants and shoes are you wearing now?

Im all black rn

17. What was the last thing you ate?

Pickles with salt

18. What are you listening to right now?

D (Half moon) - Dean

19. If you were a crayon, what color would you be?

indigogogogo

20. Favorite smell?

When it’s sper hot the whole day and it rains in the evening. Is it soil? Or the smell of new books

21. Who was the last person you spoke to on the phone?

MY mom

22. Favorite sport to watch?

Me going up and down the stairs

23. Hair color?

like super dark brown I need to dye my roots again

24. Eye color?

like super dark brown

25. Do you wear contacts?

nope but id like to try the coloured ones

26. Favorite food to eat?

Wendys- Bacon mushroom melted cheese man

my mom’s soup~

27. Scary movie or comedy?

Scary movies I need to watch babadook again lols

28. last movie you watched?

Leon the professional

29. What color of shirt are you wearing?

ALL BLACK rn

30. Summer or winter

both? cause why not you get to eat watermelon and other fruits in summer and you get to cuddle with your duvet in winter

31. Hugs or kisses

Hugs ~ I feel like they are more intimate idk why- Kisses are too sloppy and wet for me

32.What book are you currently reading?

Brave new world why is this book so difficult to read?!?

33. Who do you miss right now?

My friends and family in the Philippines

34. What is on your mouse pad?

I dont have one hehe

35. What is the last program you watched?

Weekly idol with SVT ahhh my babies

36. What is the best sound?

rain or thunder

37. Rolling Stones or the Beatles?

Beatles~ I literally sing every single song on the karaoke

38. What is the furthest you have ever traveled?

Germany - Philippines it was a 27 hours flight I died man

39.Do you have a special talent?

I can breath

40. Where were you born

In the mentropolis of the Philippines

Tagging my other babies : @wonwoo-cheeseburger @see-bun-teen @makemoneynotfriend @woozioppa @supersuperroa @softlysweetlystan(u dont have to do it) i wanted to tag more peeps but im too awks lols tag me i want to BE YOUR FRIEND

#personal

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thebibliosphere · 7 years

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Patreon recipe questions: kosher cookies?

I had an interesting ask which I now can’t find my answer to, so it looks like tumblr ate it somewhere along the queue to posting stage so I’ll just quickly answer it again sans pictures and come back and redo it properly later on—sorry I can’t remember your tumblr name to tag you! :(

The question was: “I want to make my mom’s cookies for my friend’s birthday, but I think they keep kosher, do I need to change anything? and if so do you have a kosher cookie recipe? also how do you cook for someone with allergies?”

I’ll start this by saying—I’m not Jewish. I merely grew up in a house that was heavily influenced by my Jewish family background so keeping kosher in our house was more out of familial habit than an actual need to adhere to Jewish law apart from my father who worked as a Jewish butcher for some 20 odd years. As a result I may or may not have a few crossed wires somewhere, so if any of my Jewish friends spot something I say which is incorrect, I would love for you to correct me so I can edit it and post the correct info.

And also wow this got long so I am going to throw this under a cut.

If you’ve got a baking question you’d like to throw my way, PM me over on [Patreon] or drop me a line on [Tumblr]. Even if you think it’s really really silly and don’t want it to be a public post, please feel free to ask! We all start learning somewhere :)

-tumblr mom xoxox

When baking for anyone, it’s always a good idea to find out a few vital things about them, such as allergies and food restrictions—and to absolutely respect those restrictions whether they are are a medical necessity or by choice. I can’t tell you how many times someone has thought in the past that I am just being a “picky” eater and accidentally-on-purpose poisoned me because they didn’t believe me when I said eating certain vegan ingredients will make me projectile vomit 30 minutes after the first bite and risk putting me into shock. Don’t be that person. You wouldn’t go up to someone with a peanut allergy and lie about putting peanut butter in your cookies...at least I hope you wouldn’t, because I’m pretty certain on top of making you an asshole it might also constitute towards a deliberate murder charge at worst. It’s the exact same for other allergies, though they are often afforded little consideration compared to the peanut one. Ask them, and do everything you can to avoid cross contamination in your home wherever possible.

If you think your friend might keep kosher, it’d be a good idea to find out for sure, and how strict the are with it—along with any other possible food issues.

(There’s also a difference between regular kosher and keeping kosher on Passover which means having to also exclude extra things like wheat, spelt, barley, oats and rye—so that means no cookies until the end of Passover.)

If they are very strict with their keeping of kosher, they might politely decline your kind offer on the basis that even if you manage to get all kosher ingredients, your kitchen itself and your utensils, are not, and they run the risk of contamination. There’s a reason for why the kosher certification is so important on food products. It’s not just about the food itself, but how it is handled and processed, things like meat and dairy never being kept on the same counter/shelf and there’s a whole process involving your rabbi coming to your house and submerging your things in boiling water and a few other things I am likely not remembering from my childhood growing up with a kosher butcher for a father.

Don’t take it too harshly if they do, and respect that wish. You made a nice gesture and the thought will be appreciated. It’s always bullshit when other people feel guilted into eating foods which may or may not be good for them, either physically or spiritually.

If your friend is okay with your kitchen not being officially kosher, then you can jump right ahead to buying your kosher ingredients and baking them cookies. If you want to be extra considerate invest in a new mixing bowl, spatula and bake tray. I have sets of utensils which while not officially koshered by a rabbi, are kept separate from my other utensils which might be used to mix/cut mixed ingredients. I do the same for gluten free and nut allergies with designated mixing bowls and baking mats and spoons (ours was the house of deathly allergies growing up, it just took some 30 years for my allergies to emerge in the form of an auto-immune meltdown) which are kept in separate cupboards. This is in general good practice if you bake regularly for friends with severe food allergies, though those of us with said allergies understand it’s a hassle and don’t expect you to do it by default. We’ll just keep politely declining offers of food, and wishing people didn’t react to those rejections like we’ve just murdered their firstborn over a flapjack.

Assuming your friend is okay with your kitchen not being officially kosher there are still some things you need to take into consideration when picking your ingredients and prepping. I have one friend who greases her cookie sheets with leftover bacon fat—for the added flavor. Needles to say this is not kosher and should be avoided. Use a vegetable based oil instead to line any bake tins or trays.

Butter is technically kosher as it comes from cows which are considered kosher animals, but unless it’s certified kosher on the label, there’s a chance it’s been produced alongside other meat based products (gelatin or rennet) and could be contaminated and is therefore not kosher and should be avoided when trying to bake kosher. If it says kosher certified on the label? Go for it. If not? Well, we’ll be sticking with margarine, which is non dairy.

Also it’s an important distinction to make, if you do use dairy product in your cookie rather than margarine? You need to tell the person as it might affect the rest of their diet for that day. Part of keeping kosher means not eating meat and dairy at the same time, and some people depending on their beliefs, might need to wait an hour to six hours before consuming a dairy product before or after eating red meat. So depending on how strict your friend is, it would be a good idea to tell them it’s a dairy based cookie, even if it is kosher based dairy.

Same with your chocolate chips, go for non dairy milk ones like dark chocolate (although it sounds like it, cocoa butter is not dairy, it’s the fat from the cacao bean). If they need to be absolutely certified kosher, then kosher chocolate brands off the top of my head include Equal Exchange and Schmerling’s, both of which bake fairly well when you chop the chocolate bars up into chunks/melt down to make a drizzle. I think Theo Chocolates are considered parveve (neutral) too, if not actually certified kosher. Google around and see what else you can find or ask at your grocery store.

Eggs are considered to be pareve, meaning they do not fall under the meat and dairy rules of kosher, but you will however need to check them for blood spots in the membrane, as those make them non kosher. When prepping eggs for a kosher recipe, crack them one at a time into a separate small bowl, then add them into your mix one at a time in order to avoid the risk of contaminating a whole batch with a blood spot. (I speak from experience, also this is just generally a good way of cracking eggs to avoid getting shell in your mixes for people who struggle with cracking eggs neatly into a mixture)

The recipe I am familiar with for kosher cookies was the one my Jewish great grandma taught my dad (who didn’t care, so then she taught my mother after they were married), and after googling around for some other kosher cookie recipes, it looks like the same one found in Second Helpings, Please! by Norene Gilletz and Harriet Nussbaum, so this recipe is at least 50ish years old, and I can attest to it tasting good as it was the only version of an “American cookie” we ever ate as kids in Scotland :)

I’ve kept this in cups cause my asker was American, but if anyone wants grams or oz I can find my scales and work it out <3

Things you will need:

2 bowls, a sifter or whisk, a mixing spatula/spoon, and a baking sheet (2 is better cause then you can bake the whole mix at once).

Dry ingredients.

1 cup all purpose flour. 1/2 cup whole wheat flour (if you have it, if not do 1+ 1/2 cups all purpose or substitute in oatmeal flour or even rice flour for added texture/flavor, oat meal gives it a bit of a nutty flavor, rice flour will make it sweeter) 1/2 teaspoon of baking soda. 1/4 teaspoon of kosher salt

Wet ingredients

2/3 cup of margarine softened at room temperature (do not melt, you need the fat structure intact to carry the sugar, alternatively 1/3 vegetable oil works too. If this is too dry, try adding a little more. I tend to add oil slowly in by feel these days). 1/2 cup finely granulated sugar. 1/2 cup of light muscovado (brown sugar) tightly packed. 1 egg. 1 teaspoon of vanilla extract.

Extras: throw in one cup of your choice of chocolate chips (or extra of your choice eg. raisins, chopped nuts)

Method:

Preheat your oven to 350′f and either line or lightly grease your cookie sheets.

In one bowl beat together your wet ingredients until light and creamy. And because I get asked this every now and then, yes when it comes to baking, sugar is considered a wet ingredient. This is because it is a liquifier, not a stabilizer like flour. And just to really fuck with your head, eggs thought not dry, are considered a stabilizer because they give food structural stability. Which is why the more sugar you add into something, the gooier/softer it will be (like the famous American cookie texture) and also why successful gluten free baking (usually high in sugars) that doesn’t have the textural experience of eating mushy sweet drywall, requires more eggs than your usual cookie mix in order to retain shape/moisture. themoreyouknow.jpg

Anyway, set your wet mixture to one side, then in another bowl sift together your dry ingredients. If you don’t have a sifter throw your dry ingredients together and give them a whisk round to make sure they are thoroughly blended. Add about half your dry mix to the wet until you get a gooey mix, add in your 1 cup of chocolate chips, then add in the rest of your dry mix until well combined. It should be sticky but not runny.

Next take your prepped baking sheets, and drop 10ish tablespoons of the batter onto each one and bake for 10-12 minutes or until cookies are lightly browned and firm at the center. Then remove from oven, allow to sit on the hot tray for another 2 mins, then allow them to cool on a wire wrack. Allow to cool mostly the whole way before serving.

These will keep well for up to about 3-4 days in an airtight concealer, and can be frozen for up to a month. (longer if you don’t use whole wheat flour, which goes rancid quicker than all purpose white flour). You can also freeze the raw mix ready for throwing in the oven, for up to about a month, then add on 1-2 mins for bake time to make sure they are cooked the whole way through

And that’s how to make a kosher cookies for friends who keep kosher. Good luck with your baking friend, and please tag me and let me know how it goes! :)

#patreon #long post #recipes #food #food allergies #kosher recipes #I can't wait to get my actual website working and have a working archive #tumblr is the worst for keeping track of things

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momkiddies-blog · 5 years

Photo

Latest Post On https://momandkids.fun/2019/03/15/hey-mama-lets-cook/

“Hey Mama, Let’s Cook!”

Photography by: Cole Collective

I have this red apron that I only wear maybe one time a year. On the front it has a painting of me and my paternal grandmother along with some Christmas presents and a dog. My grandma made me the apron when I wasn’t even ten but the apron means nothing really without the smells and memories that it elicits.

I remember the warmth of the kitchen on a winter day.

Snow packed on the ground outside, house full of family and the pugnacious smell of chitterlings being cleaned and fried DEEP within the carpet, the walls and all throughout the air in the house. One whiff and your nose hairs just kind of curled at the ends and you never really got the smell off of you. On the stove top were six different kinds of pie and one icebox pie in the fridge (just in case you wanted to indulge).

Food was kind of the foundation upon which I was raised.

I was a regular in the kitchen from the time I could walk, searching for the crispy bits of the meat, the ugly end of the bread, the beater with the mashed potatoes/cake batter/frosting to lick before everyone came into the kitchen to eat. We started learning how to cook around the same time that we could write our name or do a basic mathematics table.

Cooking was as much a part of our home education as brushing our teeth or making up our own bed.

I recently went to Rubye’s school for a parent night and she showed me how she preps vegetables by herself in the classroom. My just turned three year old daughter went into the fridge for produce and got a cutting board and crinkle cutter knife and proceeded to rinse and chop her vegetables and offer me a snack! My mind was blown. She was so independent and self-sufficient! At that point I started wondering what else I did for her that she could do for herself. (And immediately we bought a crinkle cutter and a serrated spreader because there is no such thing as free lunch! A lesson for another day.) I realized that we were way beyond the stage of washing and sorting produce as a part of our food prep. I used to make cooking a counting or colors lesson as she poked her little nose over the edge of the counter top. She was now my sous chef and she took her job VERY seriously. Not only could she go into the fridge and identify and grab the vegetables or herbs that we needed, but she was actually learning how to prepare them for our dinners and lunches.

One of the biggest lessons I’ve learned when you are cooking with kids is that you can’t micromanage.

It’s going to be messy. The food may taste awful (or it might be really damn good). Their knife cuts won’t be perfect. They may throw in salt when its supposed to be sugar, but those mistakes are all a part of the learning process. Before we begin cooking, I talk to my daughter about food safety and using our kitchen tools properly. For some reason, the sharp side of the knife is really interesting for little fingers! I make sure that all of our ingredients are either laid out or easy for her to grab from the pantry or refrigerator.

I give her agency and empower her to try new things.

Its okay if your meal isn’t Pinterest quality or Instagram ready. Learning new things requires failure. I’ve eaten some pretty awful food in my days as a World Geography teacher during culture days. This Christmas, we made some sugar cookies that came out looking like little turds (but tasted like the sweetest shortbread you’ve ever had). It isn’t really about the appearance or the taste, it is about the experience. Some of my greatest memories with family and friends have been in the kitchen.

I don’t know how to properly put into words the importance of breaking bread with the people that you love. There is something about food that brings back the simplicity of relationships and love.

These meals that we prepare with our own hands and the helping hands of our future are the lifeblood of happiness. They nourish our souls and psyche just as much as they do our bodies. Teaching our children how to cook beyond the microwave ramen, strip steak on the George Foreman type of cooking- its an invaluable skill. I want Rubye and Solomon to know how to use a knife, make pasta perfectly al dente without having to throw it against a wall, cook eggs properly, make basic sauces and roast a chicken. I want them to be like Julia Childs chile! Lets create a legacy!!

These are some of our favorite recipes to make as a family:

Avocado Toast… because duh avocados plus toast is the greatest marriage since celery and peanut butter. Our Austin favorite is Irene’s because they slather the avocado on a fresh slice of Easy Tiger bread with evoo and feta cheese. We love to indulge so we usually throw some micro greens and a farm egg on top as well. This meal is quick, nutritious, easily customizable and I’ve never seen a kid not like it. For a fun alternative version, try egg in the hole avocado toast. When you break out the cookie cutters to make that hole a star or a dinosaur- it automatically makes this the best meal that your kids ever made for themselves.

2. Cacio e Pepe…. Lets get real. Pasta night could be every single night at our house. My kids are super spoiled because I like to make all my sauces from scratch but on a Monday night after working all day, rushing to swim lessons and then getting home at what would be our normal bed time nobody has time for reinventing the wheel. So many nights its Cacio e Pepe. So simple. So delicious and insanely quick. Our favorite in Austin is at this little trailer on the Eastside called Patrizis. Ask them to add the House Farm Cheese and a meatball for a complete party in your mouth.

3. Roasted Vegetables… Want to get your kid to eat vegetables? Have them paint them with olive oil and drizzle them in spices, roast them until the ends are a little brown and crispy. Call them “candied” and everyone wins. We roast veggies on the regular so that we always have snacks and side dishes readily available. Roasted veggies were both of my kids first foods so this could be great for children of all ages.

4. Beef Stroganoff… We love our Instant Pot and hearty meals like this stroganoff that can be prepped and done in about 30-45 minutes. We love our stroganoff with mashed potatoes but if there is leftover Cacio e Pepe from earlier in the week, this sauce tastes great atop that as well.

5. Shortbread Cookies… We make these every Christmas and sometimes just for fun at other times of the year. Instead of dipping ours in chocolate we usually make a fruit compote or macerated berries with whatever fruit we have in the fridge. Full disclosure- this was not the turd cookie recipe. Ina would never do that to me.

We’d love to hear your favorite recipes in your home with your kiddos! Share in the comments.

You May Also Like ::

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About chalimarchieza

For over 30 years, Chalimar has called Austin her home. Inspired by the luscious Hill Country and sacred springs, Chalimar can be found most weekends wandering barefoot with her wildlings Rubye (2015) and Solomon (2017), showing them the beauty of nature and simplicity of life. Chalimar is married to her best friend and soulmate, Tatenda, a youth soccer coach. Her passions are photography, cooking and gardening. For the last 13 years, Chalimar has taught middle and high school History. After giving birth to her daughter, she also became a birth and postpartum doula with a goal of providing advocacy and eradicating the disparities in healthcare equality for birthing people. You can find Chalimar on Instagram (@chaliiib) and at MoonTribe Doula

#Austin #Cooking #cooking with kids #easy recipes #Family Activities #kids in the kitchen #Parenting #Recipes #Working Mom #Child Development

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pabopf-blog · 5 years

Text

INTERVIEW; grandparents of different cultures

Hello everybody!

We decided to interview our grandparents about food then and now.

Since we have different ethnicities (Luka = Belgian; Manar = Moroccan), we thought it would be interesting to not only see the difference between generations but also cultures.

Luka’s grandparents: My grandmother lived in England during the Second World War while my grandfather stayed in Belgium. There wasn’t much variety in the food they ate back then but their lives didn’t end there and they got to experience a whole lot more, foodwise.

Manar’s grandmother: My grandmother lived in Morocco until she was 31 years old. She came to Belgium with her kids and husband, my grandfather (R.I.P.). My mum was almost 2 years old. The food in Morocco is known for its use of olive oil and spices. Coming was a big change, especially concerning food since the Belgian kitchen doesn’t contain many spices and is rather blunt. My family still ate (mostly) Moroccan dishes so there’s not much ‘difference’ meaning that they ate the same.

Note: Both grandparents tend to mix somethings up due to old age. Manar’s grandmother has even dementia.

INTERVIEW

Do you still remember what your favourite meal was when you were younger?

Grandmom Manar (G.M.): No, I don’t have any. I ate pizza today... But in Morocco I ate and liked everything. (After a lot of pushing, she told me a dish) Oh, I do like couscous with sauce or buttermilk.

Grandmom Luka (Grandma): Rice pudding with brown sugar and pancakes with syrup. Other than sweet stuff, I also used to like sardines during the war (WW2).

Granddad Luka (Grandpa): Steak with fries has always been on the top of my list. During the war when I was around 7 years old strawberries and sardines were a big hit.

Is it still your favourite?

G.M.: Yes, of course. I’ll always go for couscous.

Grandma: Generally yes, I still like everything that is sweet. I also still really like sardines, among other things of course. My list with favourite food only grew when I got older.

Grandpa: Of course I still like the occasional steak with fries but I wouldn’t call it my absolute favourite anymore. Nowadays I really enjoy foie gras, shrimp or tajine.

Do people still eat it nowadays?

G.M.: Well, do you think dogs eat it? I’m a well-bred girl.

Do you like the food back then better than today?

G.M.: No, it’s all the same. Moroccan food doesn’t change much. But if it changes, it changes.

Grandma: Well, when we were young we didn’t have that much money to eat special things so most days of the week we ate a little bit meat with some kind of canned vegetables like peas and carrots and potatoes. You could always find potatoes on our plate. We did sometimes alternate with some pasta like macaroni with ham and cheese in the oven. For occasions we did eat something more special like pigeon or a fancy fish. Sundays was also a exception. We often went for fries on a sunday night. The difference with nowadays is just that the supply has grown so much that you don’t need to be very rich to eat an exotic meal.

Grandpa: Well yes, I agree. What I can vividly remember that we ate a lot was mashed potatoes with a hamburger, not the kind you by at McDonalds or anything but really just the piece of meat. What I’d say has changed is, like grandma said, so many new food cultures came to Antwerp. When I was young, getting Chinese food was the only foreign type of meal you could get, next to Italian of course.

Did you eat out much (restaurants etc. )?

G.M.: (says an expression/word in Arabic that can be translated like the following) Are you kidding? I just cooked and ate.

Grandma: (and I quote) “Oh dear, no!!” We didn’t have that kind of money during or after the war and then we got ids so there wasn’t really a chance to. We only started going out to eat in the nineties, when the kids were out of the house and we travelled a lot.

What’s your go-to recipe/meal throughout the week?

G.M.: I just want couscous! Couscous with milk or buttermilk, that’s all. Because that’s the best.

Grandpa: You know, ever since we moved to the apartment (2013) I keep track of everything we eat. I write everyday in my logbook, what we eat and who visits. That way I can see what we recently ate so I can variate with the groceries. It’s a very useful method.

Grandma: That’s true, but I feel like we eat at least once a week a meal that contains salmon. Another fish I love!

Name something you absolutely don’t like.

G.M.: Well, the thing that I don’t eeaattttt is... I don’t hate anything.

Grandma: Yes, I hate shellfish, I guess that didn’t change though. I always liked almost everything so picking something is hard.

Grandpa: As a kid I despised asparagus but now I do like to eat them. Not the biggest fan but absolutely don’t hate it anymore.

For G.M.: And salt? (knowing she has a passionate hate for salt)

G.M.: Well, salt is the...(frustration awakens), now...watch out or I’m about to slap you (she says jokingly, of course). If you were to give me justttt salt, I won’t bear it.

So is there something else you hate?

G.M.: Salt

But I mean a dish.

G.M.: Well, food contains a lot of salt!

So you just don’t like food with salt?

G.M.: Just food with a lot of salt. That I won’t bear.

(end side questions for G.M.)

What are in your opinion the biggest changes in food habits (of people)?

G.M.: No, it’s still the same.

What do you think of food being brought to your home (we meant delivery)?

G.M.: Yes, whatever they bring, I’ll eat.

(I believe she meant family that brings food to us/her. She could mean delivery but she doesn’t understand that we order it.)

Grandma: We have never tried it so I don’t really have an opinion about it.

Grandpa: I don’t like it, I think that if you have to order your food like that, it means that you don’t have time to make dinner yourself, which is an important part of your day or living habits, so you work too much and that can also be unhealthy. So food deliveries aren’t really my cup of tea.

Is the food better in Tunis/Morocco than Belgium?

G.M.: Morocco hehee.

Grandma: I loved the food there. With the many spices and different flavors. We also still eat some of the dishes we discovered there, here.

Grandpa: The two cultures are different so naturally, the kitchens are different two. Both very interesting and loved by me.

And what exactly?

G.M.: A-ny-thing from Morocco is better. A-ny-thing. Even spinach.

Grandma: Like Shakshuka, which is something like ratatouille.

Grandpa: We also ate a lot of brique à l’oeuf while being there and we still do.

For G.M.: So Moroccan cuisine is better than Belgian cuisine?

G.M.: Well, yes because everybody likes the food of their home country more.

Is there a difference between the two types of cuisines? There must be, no?

G.M.: No. well than you clearly don’t know!

But there is a difference between a tajine and Belgian food, right?

G.M.: First of all, I will eat that tajine. Second of all, yes, you have a tajine with fish, a tajine with spinach, a tajine with meat,...

Is there a Belgian dish that you like a lot?

G.M.: In Belgium? I’ll eat whatever you bring me! For me, everything is still the same.

No, no, Moroccan food is still the best, even if you make it here.

So what’s your favourite dish? (Trying to get another recipe out of her in vain.)

G.M.: Couscous with milk, buttermilk or meat.

And sauce, you said earlier.

G.M.: Yes, of course. Meat and sauce.

(After I said thank you and am walking away, she continues saying:” That’s the best meal that the Moroccans have!)

(end side questions G.M.)

Hope you enjoyed!

XO Pabopf

0 notes

shamondmilk-blog · 7 years

Text

The Backstory

Where did it start?

The first time I remember binge eating was when I was 7 years old. There was a bag of Halloween candy atop a shelf in the guest room at my house in Franklin Lakes, New Jersey. I imagine my mom never intended us to find it. Candy was never really allowed in the house. If we were lucky, there'd be an occasional Skinny Cow in the freezer, which my sister and I relentlessly tried to get a hold of first. I can't remember ever enjoying vegetables as a child. It was always a struggle to finish my carrots that came with every dinner. I'd sneak them to my Golden Retriever when my mom's back was turned. Vegetables were always an incentive in the house, so the precedent was set: vegetables are an adversary to be vanquished to get to the ivory tower containing whatever savory goodness was on the plate. I'm sure this was never my mom's intention, to foster this adversarial relationship with healthy eating. She wasn't much for cooking when I was growing up, and never thought to present healthy food in a way that was appealing or creative to me or my siblings. Can you blame her, coming from a dysfunctional family background of nine in an Irish-Italian household? My grandma is probably delusional and self-centered enough to believe that the lectures she gave her children were proper nourishment, and the fried salami ends bought from the local butcher shop were an additional treat. What a prize.

Anyway, the incident with the Halloween candy was isolated, at least it seemed that way at the time. I remember thinking after that binge session that what I had done wasn't normal. All the adages of spoiling your dinner and getting a tummy ache and the countless euphemisms that people use instead of saying "hey kid, making that pattern of eating a habit will spike your insulin and fast track you to Type 2 Diabetes and a foot amputation" ran through my head. I had done a bad thing. But at the same time, it felt like a great thing, too. So much chocolate and sugar, what 7-year-old is self-aware enough to assess short-term reward against long-term consequences? Not I. But it seemed inconsequential at the time. The metabolism of a fairly physically active 7-year-old is not going to shit the bed after one candy binge. I’d be fine, until the move happened.

After 3rd grade, my parents informed my siblings that we would be moving again, this time to Naperville, Illinois. In my 8 year stint on this planet, it would be my 6th move. I don’t remember being particularly upset about it. Making friends after every move never seemed terribly difficult during the other moves, so why would this time be any different? I was fairly popular in New Jersey. I remember walking around the soccer field during recess by myself, by choice. I remember a lunch supervisor coming up to me frequently asking me in a thick Polish accent “Olivia, where are your friends?” They were on the playground doing whatever it was that 8-year-olds in the early 2000’s did together, and no one was kicking me off the playground. I had spent all day in the classroom with them, and ate with them at lunch. I was good to be 20 minutes without them and spend some quality daydreaming time. Bitch, I have friends, I should’ve noted to the supervisor. It would’ve gone over great, I’m certain.

Enter 9-year-old Olivia, fresh meat at Elmwood Elementary School. The classroom was set up in clusters of 4 connected desks, which was different from the conversational rows I was used to at my old school. Everyone in Naperville knew each other by then. They had broken off into their respective friend groups, for the most part. As far as these 9-year-olds were concerned, they were who they were going to be for the rest of their lives, quarter life crisis be damned. Hopefully some of them got the chance to backpack around Europe before settling into their mediocre corporate lives and Spongebob themed 3-piece suits. If I got stuck in one of those clusters with kids who had no interest in expanding their friend circle, I’d resign to drawing forest animals and Pokemon and daydreaming that dragons were real. So, needless to say, I was not quite the chameleon that I needed to be to merge into the blonde, N’Sync listening, Lip Smackers wearing fembots-in-training that made up the majority of Naperville girls.

Nothing about this account so far could possibly imply that I was bullied (spoiler alert: I was). First, I was bullied for being different. Being bullied for being fat would come later. I needed to be alienated first. I didn’t watch Spongebob, which in case you didn’t know, was the gold standard for Naperville kids in the early 2000’s. I preferred Backstreet Boys, but N’Sync was the preferred boy band of my classmates. I was a Crip in a Blood world. I liked fantasy and science fiction. My sister introduced me to The Hobbit and The Lord of the Rings trilogy, and all bets were off. I was set down the path of nerdom, but as any nerd knows, the adventure is much harder if you’re solo questing. To translate that last sentence for the non-nerds: I had no real friends. I had playdates with other kids, but nothing really stuck. But the names stuck, “weirdo, freak, lesbo, gross, fat, ugly bitch,” to name a few of the commonplace ones (oh, but by 8th grade I developed really big tits, so at least I had that going for me. I remember my guy friend reporting to me that even though I was the notorious goth weirdo, the wrestling team loved my boobs. Aw, thanks guys, self-worth attribute +1).

By the end of 4th grade, I had descended far down the social totem pole, but not so far that I had lost the desperate ambition to climb back up. After all, walking around alone at recess loses its luster when it’s involuntary. So I let the popular girls continue to make their digs, and I would take it. We’re all friends, right? Well, those friends didn’t call to my house for play dates, and they sure as hell never referenced to me as “friend.” So, I sat at home, lost in my computer games or buried in my books. The satisfied feeling you get from laughing and talking with friends wasn’t there. Something needed to fill the void. But what? Somewhere in my developing brain, with so few long-term memories and subconscious cues to choose from, the answer revealed itself: sugar, chocolate, potato chips, potato-and-chocolate chip cookies (thank God Pinterest wasn’t a thing yet).

And so it started. There was just one small problem. My mom is an Iron Lady, Margaret Thatcher style (no offense to Robert Downey Jr.). By Iron Lady, I mean she is a seasoned Ironman Triathlon participant. The picture of health, from what I remember, save the Chardonnay obsession. That meant no unhealthy food in the house. Only low-fat, low-sugar sweets. So how does a 10-year-old looking for a salt and sugar fix compensate if there’s not a potato chip or candy bar in sight? Why, she eats 10 lower-sugar snacks in one sitting, hoping to get the same resolve of course. I started eating everything and anything remotely sweet. If there were no Kudos bars or Skinny Cow ice cream sandwiches to be found, balls of white bread dipped Hershey’s in chocolate syrup would suffice (I wish I were joking). Oh, also, a few chocolatey Cliff Bars would do in a pinch (you know, the ones that are supposed to replace an entire fucking meal).

But that short-term comfort only lasted so long, and I happened to be the only one who ignorantly saw the temporary benefit of it. My mom and I played a years-long game of hide-and-seek, but my mom and I used objects as our playing pieces. My mom’s pieces were the hidden snacks, and my pieces were the hidden wrappers. We’d find our usual hiding places for both, and yelling would ensue once we found each other. I must’ve felt like I was fighting a battle on both fronts. On one end, I used by binge eating Guerilla tactics to combat the feelings of isolation from my peers, and stealth tactics to hide food from my mom. I don’t think it would be crazy to interpret this as a pretty shitty setup for my relationship with food as a whole, no?

So, I guess that’s where my binge-eating story begins. But where does it end? I guess the more important question is “how does it end,” or even “does it end?” I guess you can’t start a solid story without a solid beginning, so that’s what this will be. It’s time to start this journey with a reference point, which is what I suppose this long and psychoanalytic account will serve as. But I’m not crazy about the idea of doing this alone. And as every seasoned nerd knows, solo questing is harder than going at it with a party.

#wellness #binge eating #binge eating disorder #health #welcome #support #gamer #nerd

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passportandplates · 7 years

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Disclosure: I was a complimentary guest of the Investment and Development Agency during my time here. All opinions and recommendations are my own. This post also contains affiliate links.

Latvia was one of several Eastern European countries I unexpectedly visited this past May. Amongst them, Estonia fascinated me. Romania surprised me. And Sigulda, the small town city an hour outside of Riga, charmed me.

I had no idea what to expect of Riga, but my expectations were high nonetheless. I liked all the places I’d visited thus far, so why should Latvia’s capital be any different? Like it’s neighbors, Riga is best seen by wandering…and wander we did. This isn’t a top things to do in Riga post because we didn’t see the top things per say. Rather, Chantell from Adoration 4 Adventure and I wandered through Riga on bike and foot, marveling at whatever crossed our path.

With just two days in the city, it was virtually impossible to do everything without rushing. So instead, I’m sharing my top five cool things to do in Riga, knowing that one day I’ll be back to take the city by storm.

Things to Do in Riga

Go on a food tasting tour

1/5 Central Market buildings

#PickleLIfe

Flowers at Central Market

Desa & Co

Being me, I was pretty excited to do the food tasting tour with E.A.T. Riga on our first day. Confession: I’m obsessed with food markets (and supermarkets) in other countries and was stoked that the Riga Central Market was part of our tour. It’s actually the biggest food market in Europe, with FIVE different buildings, each dedicated to different products (meat, vegetables, pastries, clothing, and flowers). Our tour guide, Agnese, led us through the different areas, explaining the historical significance of each one. I asked her a ton of questions about various products and about Latvian food in general, and she happily answered all of them.

After exploring the Central Market, it was time to eat! We headed to Desa & Co for a sampling of traditional Latvian foods. Latvian food has a large Russian influence, focusing primarily on pork, fish, pickles, and bread. It wasn’t too challenging to find options without pork thankfully, although there were a couple of things on the tour sampling menu I couldn’t eat.

I tried:

Lightly salted pickles

Marinated cabbage with beetroot

Rye bread with carrots

Vecrīga- a sweet pastry with cottage cheese

Hemp butter

Jāņu siers- traditional cheese with caraway seeds

Ievas siers- cheese with pesto

Kvass- a non-alcoholic drink made of rye

Surprisingly, my two favorite things were the marinated pickled cabbage and the pastry (which reminded me of a cream puff). It did feel like a random mix of foods but enjoyed the meal nonetheless. It is worth noting that this was a light tasting lunch rather than a full-blown, eat-until-you’re-stuffed food tour. This was an excellent introduction to Latvian cuisine, and we got some stellar restaurant recommendations from Agnese as well. P.S. Check out the various food tours offered by E.A.T. Riga here.

Walk through the Kronvalda Park

I love finding public parks when I travel, especially those located in an urban city. Kronvalda was conveniently located near our accommodation, but it’s not too far from the Old Town either – just a 15-minute walk. This large park has a canal running through the middle and is an excellent place for running, biking, people-watching and picnicking. Plus, cool photo ops. Including the one pictured above with a giant monkey in a spacesuit. Shrug.

Stroll through the Art Nouveau District

Fun fact, Art Nouveau is another way to describe beautiful, ornate architecture with zero chill and all the details. And I love it. So does Riga, because there’s straight up an entire neighborhood filled with Art Nouveau buildings. Albert Street and Elizabeth Street are the best places to gawk at these buildings.

Go on a bike tour

Genuine distress

Across the bridge!

Houses of Kipsala

Views

I’m not sure how I got talked into doing a bike tour the following day but I’m glad I did! I have to admit that I was very, very nervous to do this tour. I hadn’t ridden a bike in five years and was incredibly nervous to ride alongside cars and other bikers. Thankfully, Riga is built for biking and we spent the majority of our time on bike paths and in less congested areas anyway. This was an amazing way to see the city. Not only were we able to explore a lot of the Old Town at the beginning, but we also crossed the bridge to ride around the island of Kipsala, located on the other side of the Daugava River. This area is incredibly calm and quiet but offers stunning views of central Riga – and plenty of interesting architecture. Kipsala has a variety of wooden fishermen’s houses in various stages of renovation. Even if you don’t opt for a bike tour, this is still an area well-worth visiting.

On our way back, we rode through the Art Nouveau neighborhood, where Chantell and I were staying. The architecture here is mind-blowingly detailed and impressive, and the contrasting buildings were fascinating. We also rode through Kronvalda park and through the Old Town, stopping along the way to soak up some historical knowledge about Latvia from Agnese. I know I always recommend walking tours as the best way to explore a new city, but in Riga, biking is the way to go!

Walk around the Old Town

Riga’s Old Town is nothing short of charming, with cobblestone-lined streets and historical buildings tucked amongst modern ones. We wandered through the town several times, soaking in the lively ambiance. But if you’re on a mission to make sure you see everything, be sure not to miss The Town Hall Square, Freedom Monument, and The Three Brothers, amongst others.

Where to Eat in Riga

Also known as the most important section of a city guide ;).

Apsara Tea House

Bibliotēka

Restorāns 3

Restorāns Bibliotēka: If you’re in Riga to #TreatYoself, then this is the place to go! Chantell and I realized that we were both celebrating travelversaries in Latvia – countries number 50 and 30, respectively. We were really eager to treat ourselves to the tasting menu at one of the best restaurants in town….but we arrived too late for them to serve it to us. Womp, womp. Instead, we treated ourselves to three delicious, drool-worthy courses. I was pretty bummed about missing the tasting menu but at least I got a good meal out of it!

Apsara Tea House: I couldn’t come up with a more perfect location for this tea house if I’d tried. That’s because it’s located in the middle of a park, with both indoor and outdoor seating and a view of the canal. They have a wide selection of delicious teas. It’s an excellent place to spend a couple of hours relaxing and people-watching.

Restorāns 3: It was a Sunday afternoon when I showed up at Restaurant 3, another gem recommended to me by our food tour guide. I was excited to try their lunch but found that the only thing available was their brunch buffet. I was disappointed at first but that feeling disappeared as soon as I took my first bite. Soup, salads, cold and warm food, and dessert – the staff certainly went all out. It was an excellent way to sample a variety of local eats and I left with a full and happy stomach. If you’re looking for a modern twist on traditional food, this is the place for you.

Folkklubs: If you eat ONE meal in Riga, make it a meal at Folkklubs. The food is delicious and reasonably priced, but that’s not the only reason to traipse across town. This lively tavern is one of the few places in central Riga that offers live Latvian music in addition to the traditional fare. With costumed dancers and a live band, it was seriously the perfect way to end our time in Riga.

Where to Stay in Riga

As much as I loved Old Town Riga, it was a tad lively for my liking, especially because I’m a grandma and like to sleep. Instead, Chantell and I stayed a 15-minute walk from the center, at a private room at Riga Park Hostel. This accommodation is really cool because it’s not your traditional hostel. Rather, it’s a collection of private rooms with several bathrooms and a large kitchen. It’s an excellent choice for those looking for a little privacy. I’d definitely stay here again!

Otherwise, find some great deals below!

(function(d, sc, u) { var s = d.createElement(sc), p = d.getElementsByTagName(sc)[0]; s.type = 'text/javascript'; s.async = true; s.src = u + '?v=' + (+new Date()); p.parentNode.insertBefore(s,p); })(document, 'script', '//aff.bstatic.com/static/affiliate_base/js/flexiproduct.js');

Getting Around

While Old Town Riga is fairly compact and easily walkable, the surrounding area is much more spread out. I recommend renting a bike for a day or two, especially if you want to cover the majority of the city. There are also public transport options including trams, trolleys, and buses. If you have some extra time or are sticking to the center, Riga can easily be explored on foot.

To be honest, there a lot of cool things to do in Riga, and Chantell and I barely scratched the surface. If you’re limited on time, you can probably cover the highlights in 3-4 full days, but if you have the time, come and stay awhile. You’ll be surprised by this underrated capital city!

Tell me: Have you ever been to Riga? What was your favorite part of the city? Share in the comments below!

Like this post? Pin it and save it for later!

Pin this for later!

5 Cool Things to Do in Riga, Latvia Disclosure: I was a complimentary guest of the Investment and Development Agency during my time here.

#Destination Guides #Europe #Latvia #Riga

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easyfoodnetwork · 4 years

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Porcupine Meatballs

Porcupine Meatballs are hearty and well-seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too!

Another great way of making these famous porcupine meatballs is in the slow cooker recipe. Enjoy both ways depending on what is best for your family!

Porcupine Meatballs

Oh porcupine meatballs. How I love you.

This was a recipe that my grandmother used to cook for my mom. My mom would make it for us all of the time and now I make it for my family! These kind of “tried and true” recipes that are passed down are the very best. So many memories come back to me when I make these for my family. I remember how excited we would all get when my mom was making porcupine meatballs for dinner. I loved to help her in the kitchen and make the little meatballs. As soon as they were done, they were devoured by our family in a matter of minutes.

I love using McCormick spices because they are such high quality and add such amazing flavor to your dish. McCormick has been around since 1889. I remember looking in my grandmothers cabinets and seeing the red caps in her cupboards. My mom uses them in her cooking and now I use them in mine. It is a company that I can stand behind and know and love.

Meatball Ingredients:

Now is the time to keep your cupboards stocked with all of your favorite McCormick spices. We are entering in the cozy comfort food season full of casseroles, soups, and slow cooker meals.

I am always using garlic powder, paprika, chili powder, and tons of cinnamon throughout the year. And McCormick has so many other amazing quality spices that I love to use as well.

Ground Beef: Ground Chuck is the best for meatballs

Long grain rice: This type of rice includes American long-grain white and brown rice, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy

Egg: This will be the binding agent that holds everything in shape

Parsley: Adds balance to this savory dish and brightens the flavor

Onion: The onion gives the meatballs a cleaner taste

Garlic Powder: This powder has a slightly sweeter taste than fresh garlic

Paprika: Colorful Spice derived from ground peppers gives these meatballs their stand out flavor

Pepper: Add to taste

Salt – Adding salt to your food will enhance the other flavors

Condensed tomato soup: Using this in both the meatball and the sauce gives the tomato texture consistency

Water: Used to thin out the sauce

Worcestershire sauce: Made from a base of vinegar, which gives it a bit of a tangy flavor, this sauce adds both sweet and savory tastes to the sauce

How to Make Porcupine Meatballs:

These porcupine meatballs are well seasoned with McCormick spices to bring out amazing flavor. The rice in the meatball which give it the porcupine name add such a delicious texture. They simmer in a rich tomato sauce and cook to perfection.

These are some of the best little meatballs that you are going to eat. They are a family favorite of ours and I know that they will become a family favorite at your house as well!

Combine ingredients: In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.

Mix Sauce: Mix together remaining soup, water and Worcestershire sauce. Pour over meatballs.

Bring to a boil: Once the sauce is bubbling reduce the heat. Cover and simmer for about 35-40 minutes stirring often.

Variations:

This is the perfect recipe to sneak in some extra nutrition in for your kids (or your husband) by adding in or swapping out some ingredients. It doesn’t take away from the flavor at all and no one will have any clue they are getting some extra vitamins or an extra lean meat. Mix around the ingredients and try something new! You can’t mess up this tried and true favorite!

Cheese: Use some of your favorite shredded cheese for an extra ooey gooey texture and flavor.

Protein: Swap out the ground beef for ground chicken, pork, sausage, or turkey.

Vegetables: Chop up small pieces of mushroom, carrot, or zucchini or bell peppers to add into your meatball.

What to Serve with Your Meatballs:

Make a complete meal with a simple side dish! To compliment these delicious meatballs I suggest trying mashed cauliflower or mashed potatoes.

How to Store Dinner Time Porcupine Meatballs:

Make meatballs ahead of time: Keeping a stock of frozen meatballs on hand means you can easily prepare a quick satisfying meal for you family. Busy weeknights, late practices, unexpected guests? No problem when you have these insanely delicious meatballs on hand.

Storing leftover meatballs: Wrap tightly in heavy duty aluminum foil or freezer wrap. They will last 3-4 days in the refrigerator.

Can you freeze meatballs? Yes! Store in airtight freezer containers or heavy duty freezer bags. Properly stored they will be at their best quality for 2-3 months if cooked and 3-4 months if stored uncooked, but will remain safe beyond that if kept at 0 degrees.

Reheating meatballs: These meatballs can be re-heated easily from frozen or thawed. To thaw meatballs, simply place in the refrigerator overnight. Re-heat on a greased baking pan in the oven at 350 degrees until heated through. Frozen meatballs will take 50% longer to re-heat. Cook time is 20-25 minutes if cooking from frozen.

More Meatball Recipes To Try:

Easy Chipotle Honey Meatballs

Meatloaf Meatballs

Slow Cooker Swedish Meatballs

Creamy Cajun Chicken Meatballs

Slow Cooker Cranberry Balsamic Meatballs

This post was sponsored by McCormick®. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.

Porcupine Meatballs

Hearty and well seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too!

Course Dinner, Main Course

Cuisine American

Keyword meatball recipe, meatballs, porcupine meatballs

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 Servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

1 Pound Ground Beef

1/4 cup long grain rice uncooked

1 egg slightly beaten

1 tablespoon parsley chopped

1/4 cup onion finely chopped

1/2 teaspoon McCormick® Garlic Powder

1/4 teaspoon McCormick® paprika

1/8 teaspoon McCormick® Pepper

1/2 teaspoon salt

1 can condensed tomato soup 10 3/4 oz, divided

1/2 cup water

2 teaspoons Worcestershire sauce

Instructions

In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.

Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often.

Video

https://therecipecritic.com/wp-content/uploads/2015/10/Porcupine20Meatballs.mp4

Notes

Updated on April 3, 2020

Original Post on October 8, 2015

Nutrition

from The Recipe Critic https://ift.tt/3dW0D8T https://ift.tt/2UGcEb7

Another great way of making these famous porcupine meatballs is in the slow cooker recipe. Enjoy both ways depending on what is best for your family!

Porcupine Meatballs

Oh porcupine meatballs. How I love you.

Meatball Ingredients:

Now is the time to keep your cupboards stocked with all of your favorite McCormick spices. We are entering in the cozy comfort food season full of casseroles, soups, and slow cooker meals.

I am always using garlic powder, paprika, chili powder, and tons of cinnamon throughout the year. And McCormick has so many other amazing quality spices that I love to use as well.

Ground Beef: Ground Chuck is the best for meatballs

Long grain rice: This type of rice includes American long-grain white and brown rice, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy

Egg: This will be the binding agent that holds everything in shape

Parsley: Adds balance to this savory dish and brightens the flavor

Onion: The onion gives the meatballs a cleaner taste

Garlic Powder: This powder has a slightly sweeter taste than fresh garlic

Paprika: Colorful Spice derived from ground peppers gives these meatballs their stand out flavor

Pepper: Add to taste

Salt – Adding salt to your food will enhance the other flavors

Condensed tomato soup: Using this in both the meatball and the sauce gives the tomato texture consistency

Water: Used to thin out the sauce

Worcestershire sauce: Made from a base of vinegar, which gives it a bit of a tangy flavor, this sauce adds both sweet and savory tastes to the sauce

How to Make Porcupine Meatballs:

These are some of the best little meatballs that you are going to eat. They are a family favorite of ours and I know that they will become a family favorite at your house as well!

Mix Sauce: Mix together remaining soup, water and Worcestershire sauce. Pour over meatballs.

Bring to a boil: Once the sauce is bubbling reduce the heat. Cover and simmer for about 35-40 minutes stirring often.

Variations:

Cheese: Use some of your favorite shredded cheese for an extra ooey gooey texture and flavor.

Protein: Swap out the ground beef for ground chicken, pork, sausage, or turkey.

Vegetables: Chop up small pieces of mushroom, carrot, or zucchini or bell peppers to add into your meatball.

What to Serve with Your Meatballs:

Make a complete meal with a simple side dish! To compliment these delicious meatballs I suggest trying mashed cauliflower or mashed potatoes.

How to Store Dinner Time Porcupine Meatballs:

Storing leftover meatballs: Wrap tightly in heavy duty aluminum foil or freezer wrap. They will last 3-4 days in the refrigerator.

More Meatball Recipes To Try:

Easy Chipotle Honey Meatballs

Meatloaf Meatballs

Slow Cooker Swedish Meatballs

Creamy Cajun Chicken Meatballs

Slow Cooker Cranberry Balsamic Meatballs

This post was sponsored by McCormick®. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.

Porcupine Meatballs

Hearty and well seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too!

Course Dinner, Main Course

Cuisine American

Keyword meatball recipe, meatballs, porcupine meatballs

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 Servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

1 Pound Ground Beef

1/4 cup long grain rice uncooked

1 egg slightly beaten

1 tablespoon parsley chopped

1/4 cup onion finely chopped

1/2 teaspoon McCormick® Garlic Powder

1/4 teaspoon McCormick® paprika

1/8 teaspoon McCormick® Pepper

1/2 teaspoon salt

1 can condensed tomato soup 10 3/4 oz, divided

1/2 cup water

2 teaspoons Worcestershire sauce

Instructions

In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.

Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often.

Video

https://therecipecritic.com/wp-content/uploads/2015/10/Porcupine20Meatballs.mp4

Notes

Updated on April 3, 2020

Original Post on October 8, 2015

Nutrition

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The Best Cheap Eats in New York City

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[Photograph: Vicky Wasik]

We here at Serious Eats are always hungry. We’re also always on the lookout for great food that won’t break the bank. So we thought it would be a perfectly reasonable task to come up with a short roundup of our favorite cheap eats in New York City. Well, readers, we were wrong.

Perhaps unsurprisingly, our initial stab at a list was so expansive that it would’ve taken us years to write up and photograph—that’s what happens when you send a half dozen serious eaters out to eat wherever they happen to be over the course of a couple of months. To whittle it down, we decided to introduce some rules: First, we limited ourselves to dishes that cost between $10 and $15 (stay tuned for an under-$10 and an under-$5 list as well). Second, we excluded baked goods, desserts, and other sweets. And finally, we stipulated that each of the dishes had to be substantial enough to qualify as a meal.

After revisiting old haunts and checking out more recent additions to the restaurant scene over the last couple of months, we came up with 15 exceptional picks—delicious, affordable, destination-worthy meals from Brooklyn, Manhattan, and Queens.* And, though our finalists don’t encompass every cuisine available in New York City, you’ll find a huge range—good old American sliders, a richly savory Chinese noodle soup, a revelatory Mexican torta, and so much more.

* Sorry, Bronx and Staten Island residents: We also limited ourselves to the boroughs in which our staff members live—and we have a small staff. We promise to revisit some of our favorites in your ‘hoods and show you the appropriate love at a later time.

Of course, this list is by no means definitive. New York City is vast, and we’re well aware that there are phenomenal dishes we haven’t even tried that fall within this price range. We’re also confident, however, that whether you’re a tourist or a native, if you make it a goal to check off each item on this list, you’ll end up a very happy and satisfied eater with some new go-to restaurants under your belt (which may need a few new notches when all’s said and done). Here they are, in no particular order.

Grandma Chicken Mixian at Little Tong Noodle Shop

[Photograph: Vivian Kong]

You could argue that this list was drawn up with Little Tong in mind. In this pristine, minimalist space in the East Village, Chef Simone Tong offers six bowls of noodles, all priced at $15. For an even better deal, head there for a weekday lunch, when you’ll also have a choice of five small plates to kick things off—think ghost chicken, made with pickled red onions and fresh herbs, or Chinese broccoli salad with citrus soy and smoked egg yolk.

All of the bowls feature mixian—the slippery, tubular fermented rice flour noodles from Yunnan province—submerged in a variety of broths that are as stunning in their complexity as they are delicious. But my favorite is the Grandma Chicken Mixian: Tender and moist pieces of chicken confit, a tea-soaked egg, house-made pickles, and edible flowers lie atop the mixian, all of it submerged in a dark chicken broth flavored with black sesame chili oil. Every spoonful of soup is a thunderbolt of flavor—salty, sour, and just a little spicy. It may be the best bowl of chicken soup I’ve ever had in my life, and it’s certainly the most interesting. Sorry, Grandma Ida: Simone Tong has you beat.

Breakfast Frankie at Pondicheri

[Photograph: Vicky Wasik]

For a contemporary-Indian restaurant, Pondicheri is unusual. First of all, it’s open for breakfast, lunch, and dinner. Second, it doubles as a bakery, serving up treats infused with Indian spices, like masala cookies, turmeric shortbread spiced with cumin, and cardamom sponge cake shot through with heavy cream. If you can’t resist any of these, we understand. But we’re here to talk about the Breakfast Frankie, Houston-based chef-owner Anita Jaisinghani’s take on the popular Indian street food commonly filled with potatoes, meat, or vegetables.

Though nominally a breakfast wrap, this frankie comes with none of the tough exterior, rubbery egg, or indeterminate nuggets of protein endemic to wraps served in fast-casual concepts around the country. At the bright and airy NoMad restaurant, Ajna Jai (Jaisinghani’s daughter) scrambles two eggs and mixes in the house-made masala, a slow-cooked blend of diced fresh peppers, mustard seed, and celery seed. Jai adds cilantro chutney before finishing the eggs in the pan with spinach and gently placing them into a flaky sweet potato roti. A standard-order Breakfast Frankie will satisfy in the extreme, but meat lovers can also opt for the addition of the ground lamb keema, which is very savory and only mildly lamb-y in flavor.

Whole Pie at the Original Patsy’s

[Photograph: Vivian Kong]

Not all Patsy’s pizzerias are created equal. But the original Patsy’s, which opened in 1933, remains one of the best places in the city for a classic New York pie. There, you’ll find a sit-down restaurant/pizzeria, where you can order both standard Italian-American fare and the city’s best pizza bargain. For $12, you’ll get a perfect, smallish eight-slice plain pizza—thin-crusted, crispy yet pliant, with blackened edges, adorned with fresh mozzarella and simple crushed tomatoes in perfect proportions—made in an oven that looks like it hasn’t been replaced since the restaurant first opened. If you’re in a hurry, you can get the same pizza cut into six slices at the takeout window (more like a cubbyhole or a closet, really) next door, and you’ll save a quarter. You can use it to pay the meter. This is minimalist, old-school coal-fired-oven New York pizza, and you can’t find it anywhere else in the city at this price.

Dirty Shoyu Ramen at Ramen Shack

[Photograph: Vicky Wasik]

Shoyu ramen might just be the most classic form of the Japanese noodle dish, featuring a clear broth made from chicken (and sometimes pork) and dashi, flavored with soy sauce. While you can get a very good version of shoyu ramen at Keizo Shimamoto’s Ramen Shack in Long Island City, Queens, it’s his Dirty Shoyu Ramen that’s worth going out of your way to try. The clear chicken-and-dashi broth is spiked with a dark, inky tare, or flavor base, made from fried dried sardine heads and fried green onions, all blitzed up with soy sauce.

The result is totally unique, and the strong but by no means off-putting fish flavor is something of an anomaly in the current NYC ramen scene. Into the broth go Shimamoto’s noodles, made in house; they get topped off with tender rounds of braised and torched pork belly, blanched spinach, a sheet of nori, thinly sliced green onions, marinated bamboo, and a slice of the fish cake known as naruto. The city is blessed with all kinds of good ramen these days—Ivan Ramen’s two locations in Manhattan, Mu Ramen (also in Long Island City), and, of course, the legendary Jack Nakamura’s shop on the Lower East Side—but the Dirty Shoyu is one of the very best, and it’s also one of the cheapest. Even if you add one of their excellent marinated eggs, you’re still out only $15.

Meatball Sub at Frankies 457 Spuntino

[Photograph: Vicky Wasik]

Sometimes old standbys with long histories of serving quality food get lost in the never-ending New York City dining shuffle. And that means that a sandwich as good as the $12 Meatball Parmigiana from cozy Carroll Gardens restaurant Frankies 457 rarely gets its proper due. We’re changing that right now. Picture tender, lightly packed meatballs mixed with Pecorino Romano and studded with pine nuts and raisins; a generous ladle of tangy tomato sauce; and a blanket of melted cheese (you can get the recipe right here). The whole thing’s tucked into a split piece of Sullivan Street Bakery pizza bianca, a Roman-style flatbread topped with sea salt, olive oil, and fresh rosemary. When we ate here last, we left convinced that many sandwiches in this town would benefit from the pizza bianca treatment—it’s flavorful, delicious, and creates an ideal fillings-to-bread ratio.

Roast Pork Egg Foo Yong at La Dinastia

[Photograph: Niki Achitoff-Gray]

Roast pork egg foo yong is an old-school Cantonese-American gustatory pleasure from my childhood, when my parents would take us to the local Chinese restaurant every Sunday night. These disk-shaped omelettes, piled three to an order and filled with fried onions and roast pork, remain a fail-safe option at the old-school Cantonese-American restaurants left scattered throughout the city. They’re also a trademark of the few Cuban-Chinese restaurants left on the Upper West Side, which were opened by post-Castro Cuban-Chinese emigrés to the States.

Most orders of egg foo yong fill you up with a heavy dose of protein, saddling you with a bloated feeling and an increased cholesterol count as you leave the restaurant. But La Dinastia’s roast pork egg foo yong is light and remarkably fluffy, elevated by the omelette’s crispy burnished crust and the slices of fresh scallion that adorn it. When I asked how they accomplish this, my waiter said the chef makes it in a wok and knows what he’s doing. We recommend ordering it without the brown sauce, which is viscous and cloying—this egg foo yong is perfect on its own. The $14.75 price tag might seem like a lot, but the five eggs in every portion will feed two hungry people very well, and in terms of bites-per-dollar satisfaction, it’s undoubtedly a great deal.

Hummus Bowl at Dizengoff

[Photograph: Vicky Wasik]

For a long time, New York was adrift in a sea of decent but by no means transporting hummus. Then Philly uber-chef Michael Solomonov brought Dizengoff to Chelsea Market. There, he serves bowls of creamy, satiny, deeply flavored hummus, which come with pita, chopped salad, and pickles. The $10 classic bowl is excellent—much like in our hummus recipe, Solomonov soaks and cooks the chickpeas in water doctored with baking soda, which raises their pH level and promotes softening, and then whips them into a mousse-like consistency. But for a real meal, I recommend upgrading with one of the topping sets, like beets, apricots, and hazelnuts ($12); ground chicken, onion, and peas ($13); or a sabich-style bowl with hard-boiled egg, eggplant, and amba ($12).

I haven’t had a bad bowl yet, so you can go vegetarian or meaty, depending on how you roll. Just swirl your hummus together, mixing it with the good olive oil drizzled on top of it and whichever toppings you’ve chosen, and sop it all up with still-warm pita baked right on the premises. The crunchy Israeli pickles provide a little textural contrast and heat, and the small Israeli salad completes the virtuous meal. Or, if you’re more of a sandwich kind of person, order all of the above-mentioned ingredients and stuff them into a pita instead.

Pho Bac at Hanoi House

[Photograph: Vivian Kong]

Great pho starts with the care and love that go into making the broth. At Hanoi House, in the East Village, John Nguyen starts his savory, more-northern-than-southern-Vietnamese-style broth (according to Nguyen, northern-style broth is more subtly spiced and may seem saltier) by simmering shin, neck, and oxtail bones for 12 hours. They’re then joined by ginger and charred onion, along with fish sauce, rock sugar, and a toasted spice blend—coriander, fennel, star anise, clove, and cinnamon—and simmered for another four hours. For those of you following the bouncing broth at home, that’s 16 hours of cooking time. Right before serving the $15 bowl of pho, Nguyen adds blanched rice noodles, thin slices of long-braised brisket, raw filet mignon, and a garnish of fresh cilantro, scallion, and slivered onion. The result is a heady brew so full of flavor, it really doesn’t even need the pickled garlic and house-made hot sauce condiments (though they’re so damn delicious, you’d be remiss in skipping them altogether).

A Vegan Feast at Bunna Cafe

[Photograph: Niki Achitoff-Gray]

Bunna Cafe doesn’t just serve some of the best Ethiopian food in New York City; it does so at unbeatable prices. Unless you’re truly craving a particular dish, look past the wat (stew) à la carte and place an order for one of Bunna’s Feasts. At lunchtime, $13 will get you seven wat served over a sheet of injera, the tangy, spongy Ethiopian flatbread made from teff. (You’ll also get additional rolls of injera to scoop it all up.) For another two dollars, get a Feast for 2: eight wat, served in slightly larger portions. Come dinnertime, you can swing a Meal (five wat) for just $12, or upgrade to the Feast for $16; larger groups can enjoy Feasts for two or three, at similarly reasonable prices.

All the dishes at Bunna are vegan, but omnivores shouldn’t shy away: Servings are extremely generous, and there’s a hearty richness to be found in dishes like misir wot (tender red lentils in berbere sauce); enguday tibs (sautéed mushrooms with onion, ginger, and rosemary); and kedija selata (a cooling mix of kale and avocado, tossed with tomato and lime). If you’re lucky, you’ll also catch one of Bunna’s regular traditional Ethiopian coffee ceremonies, after which you can try a complimentary cup of the intensely dark, spiced brew.

Sliders at Shopsins

[Photograph: Niki Achitoff-Gray]

We’ve long appreciated the sliders at Shopsins (now located in the Essex Street Market on the Lower East Side), which Kenny Shopsin and his son Zach were making long before the slider boom hit New York. They come three to an order on mini Martin’s potato buns, each one a mound of perfectly cooked ground chuck, well seared on a flattop grill, with enough fat in the mixture to keep it moist. They’re topped with properly melted cheese and onions sautéed to a golden brown. What more could you want from an order of sliders? Better yet, at $12, they’re perhaps the best bargain on the Shopsins menu, which can get surprisingly pricey given the kind of gonzo comfort food the restaurant specializes in.

Yum Pak Boong Grob at Look by Plant Love House

[Photograph: Niki Achitoff-Gray]

There are many things to love at Look by Plant Love House and its sister restaurant, Mondayoff, whether you opt for the fiery Thai boat noodle soup enriched with pig’s blood, the crispy chive cakes, or the poached pork strips dressed with chili, garlic, and lime and made to pair with a beer. But the real standout on either menu is yum pak boong grob: Small bundles of watercress, coated in a light, tempura-like batter, are buried under a cascade of fried and fresh sliced shallots, ground pork, crushed peanuts, and cilantro, with several plump shrimp thrown in for good measure. The whole thing gets dressed with fish sauce, lime, and chili. (Your server will ask you how hot you like it—fair warning, they mean business when they say “spicy.”) It’s one of those dishes in which every bite is different, but all of them are delicious.

Manakeesh Jebne at Balade

[Photograph: Vivian Kong]

Manakeesh is a flatbread commonly found in the Levant, topped with anything from a simple sprinkling of za’atar to seasoned ground meat. At Balade in the East Village, the manakeesh jebne is the standout. The feta-topped dough is made in house and baked fresh to order, just like the city’s best pizzas. It’s an excellent starter to share with the table, but the dimly lit dining room, with its exposed brick and rustic beamed ceiling, will make you want to curl up on one of Balade’s cozy banquettes and keep this manakeesh all to yourself.

Crispy Fried Fish at Fu Run

[Photograph: Robyn Lee]

No trip to Flushing, Queens, is complete without a visit to Fu Run, a laid-back restaurant that specializes in the spice-heavy dishes of China’s northeastern region of Dongbei. If you’re heading there with a crowd, you can’t go wrong with an order of fatty, funky deep-fried Muslim Lamb Chops, which come smothered in a layer of cumin seeds, chili powder, and black sesame, or the whole flounder in faintly sweet, not-too-hot bean paste. But I can’t get enough of the Crispy Sliced Fish With Chili Pepper and Cumin ($14.95). The seasoning adds warming undercurrents of spice without overwhelming the expertly cooked flounder, which comes tender and just-done, encased in a crispy batter. These are the grown-up fish sticks I wish I’d grown up with.

La Nueva Yucateca at La Loncheria

[Photograph: Niki Achitoff-Gray]

Chef Danny Mena may be best known for his restaurant Hecho en Dumbo, but La Loncheria, his newest contribution to Brooklyn’s dining scene, deserves just as much acclaim. The brightly lit, modern space boasts an extensive tequila and mezcal selection to accompany the menu of elevated Mexican classics, like guacamole with chapulines (spiced grasshoppers), and tacos de cabeza, which pair thin-sliced beef tongue with meltingly tender braised cheeks, salt-rubbed cactus, and spring onions.

But the best bang for your buck is undoubtedly one of the tortas, all of which cost $13 and can easily feed two. (You can also opt for a half order for just $7.) Lamb lovers will gravitate toward La Niña Popov, filled with absurdly rich lamb belly barbacoa and pickled tomatillo, but our favorite of the bunch is La Nueva Yucateca. The sandwich is inspired by a Yucatán specialty, chilmole: a large pork meatball formed around a hard-boiled egg that’s served in a brothy sauce. For his deconstructed take, Mena marinates porchetta in a chilmole marinade of blackened red chilies, clove, and other spices. It’s served, tender and crisp-edged, between two halves of a pliant roll, nestled between spicy pickled onions, sliced avocado, turtle beans, and vibrantly pink slices of lightly pickled hard-boiled egg. The resulting sandwich, particularly with a drizzle of the house salsa verde, is spicy, fatty, meaty, and tangy.

Chicken Pot Pie at Margot Patisserie

[Photograph: Vivian Kong]

Chicken pot pie is like pizza—even when it’s bad, it’s pretty good. You may have to forgive the gloppy sauce, mushy filling, and greasy pastry, but in the end it’s still soul-satisfying. Truly delicious chicken pot pie, like the one sold at Margot Patisserie ($10.95, with a small, unremarkable salad), the tiny Upper West Side bakery/café tucked into the ground floor of an apartment building, is a cause for celebration. The golden-brown-topped crust is made with Margot’s light, crisp puff pastry (that’s why it’s called Chicken Puff Pie on the menu), kissed with sugar. The sugar took a little getting used to, but in the end I wholeheartedly embraced the notion. A properly proportioned filling features a delicate Mornay sauce, moist pieces of white-meat chicken, and chunks of potatoes, carrots, peas, and cauliflower. If you don’t have the time to make your own from scratch using Stella’s recipe, it’s comforting to know that you won’t ever have to settle for “pretty good” again.

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