I was asked a question a couple of years ago that has stayed with me ever since: What are your go-to meals? .
It was an interesting question. I had never really thought about it before. I mean, I just make regular stuff, nothing too special day-to-day. Right?
Well, that’s where it gets interesting. I’ve found that the “normal” things that I make are not necessarily the same as others. Sometimes there’s an overlap in the things others eat and what I eat on a regular basis, usually due to similar backgrounds or regional specialties, but not always.
Other than it being interesting to hear what others eat, what’s the point in asking? Well, I find that every once in awhile I get in a rut of making and eating the same things over and over again, so I ask someone this question and most of the time I hear something new to try, or something that I haven’t made in forever, and I’m able to get out of that rut.
So I’m asking YOU! What are YOUR go-to meals? What sort of regular meals do you prepare for yourself/your family? Not the fancy, I-have-guests-coming-over type stuff, just the normal everyday food. The pasta, the sandwiches, the tacos, the stir fry, or anything else that you have. Let us know in the comments! Join in the conversation so we can all have some new ideas when it comes to that other question: What should I make for dinner? - Katy 👩🏻🍳
1 253 minutes ago
Home made Pie underneath is cheesey broccoli, tomatoes, feta with sun dried tomatoes and basil, mince mixed with some mixed veggies.
TASTE OF ARIZONA - my #1 best seller and for good reason....it’s versatility is endless!
A combo of sea salt, garlic, black pepper, cilantro, coriander, cumin, paprika and cayenne, this particular blend is currently my most popular! What can you use it on? It's more like what can't you use it on?! Great on all proteins and vegetables, as a taco and fajita seasoning, we also love to combine it with some plain greek yogurt to create an outstanding dipping sauce!
Ingredients: sea salt, garlic, black pepper, cilantro, coriander, cumin, paprika and cayenne.
Uses: Great on all proteins and vegetables, as a taco and fajita seasoning, we also love to combine it with some plain greek yogurt to create an outstanding dipping sauce!
Now tell me, what are your favorite ways to use it??
Spending so much time on the road lately has limited my time in the kitchen (not to mention draining my energy), so I'm trying to keep Sunday as the day of rest. The day of going nowhere (except maybe the obligatory grocery run). And the day to cook the family a good homemade meal.
Despite living in this country my whole life, I don't think I've ever made meatloaf. Crazy, right? 🇺🇸😆 Was inspired to do so after tasting a prepared-meal sample at the grocery store recently. It wasn't great. And I knew I could do better.
I went Barefoot, and modified and tried one of @inagarten's recipes. It was delicious for a first try but will make some modifications to the modifications next round. Served with it were homemade mashed potatoes, which I finally understand how to make, and not-so-great green beans. The latter were not-so-great because they really needed a higher temp than 325degF to cook but I was too lazy to bother.
I debated whether to include a shot of the final product because it wasn't exactly 'pretty' but rationalized: BUT IT'S MEATLOAF. IT'S NOT SUPPOSED TO BE PRETTY. Besides, I post selfies every 16 squares, so there's that.
I wish I weren't so tired. I wish I had more time to do things. But I'm also thankful that little things are my wishes and nothing devastatingly more. 💃🏻💋xo
Matayarisho ya dinner, #spaghetti 🍝 ni kitu Nacho penda kupika sio mara Kwa Mara ila Mara moja moja, ninapo kuwa nimebanwa na kazi nyingi. Hivyo inabidi nipike kitu ambacho hakita tumia muda mwingi. 🍲
Hizi nimepika nusu kilo, nilichemsha maji kwanza, yalipo chemka nikaweka sukari kidogo kisha nikaweka spaghetti ktk maji ya moto nikaacha zichemke hadi zilipoiva nikazi mimina ktk chujio zichuje maji.
Kisha nika rudisha sufuria jikoni, nikaweka mafuta yalipo pata moto nikaweka kitunguu saumu nika kikaanga Kama dk 1, kisha nikaziweka tena spaghetti ktk sufuria nikazi nikazi geuza geuza na mwiko kuhakikisha zimechanganyika vizuri na mafuta na kitunguu saumu, Kisha nikaziacha Kama dk Kisha nikazima jiko, na kuweka sufuria pembeni. Spaghetti zikawa tayari kuliwa.
Okay share maujuzi yako jinsi unavyo pika tambi #spaghettis Ktk comment na wengine tujifunze.
Usisahau kutag wapenda mapishi
Metallica Monday??? Is that a thing? I might have to make it a thing. Today is low carb day number 1 of 2 in the FASTer Way, and that means plenty of healthy of fats and moderate protein. Pair that with our strategic workouts and you’re golden! There is absolutely NO REASON to do Keto or Low Carb every day of your life. You can get the same results just knowing an effective food cycle and you won’t destroy your hormones or thyroid, which is a huge issue for women doing long term Keto. My rant as a nutritionist has always been that carbs are NOT you enemy. You just need to know what to do with them! Feel free to ask me questions, I’m here to help!! Xoxox.
He was afraid there might be monsters. I told him “put your apron on before you go in there, then.”
“Why?” He said.
“Because they’ll see your apron and know your a chef. Then they’ll run away because a chef might cut them up and cook them.” “Good idea, mom!” #chefmom
Presenting before you home made #gulabjamun#drumrolls
It was my very first attempt, hope you guys like it!
Swipe to see how much of hard work it is to make them... I couldn't bribe my husband to shoot a video of me while I kneaded the dough, but yes a bit of recipe I'll mention along with some #kitchenhacks
Made #chhenna by adding lemon and curd to boiling 1 litre of milk and gave 2 to 3 boils & when it cooled, strained the water out, refrigerated t for about 2 hours and added #gitsgulaabjamunmix to it.
Made soft dough by adding very little amount of water so that it makes smooth balls without any cracks & fried them in #pureghee on low flame until they turned golden brown.
Made #sugarsyrup by adding equal amounts of 2 cups of sugar and water and gave 3 to 4 boils...added 4 cloves of grounded cardamom and few strands of kesar to enhance the flavour...added thus fried balls into it and left them dipped inside for 1 hour to let the syrup go inside them fully
Remember to make very small dough balls, and for the grip, roll them over a chironji or mishri, the dough inflates and doubles its size after absorbing sugar syrup
It’s Min Din Monday !!!! Tonight we are cooking Chicken Cordon Bleu in under 5 minutes and only 219 calories per serving !!! Make sure to subscribe to my @youtube for the video. Website link in bio will give you all the nutritional info. PS what makes this recipe so different is we use nitrate free turkey bacon and almond cheese !!
🍽️ Zucchini Taco Boats 🌮 🚣
Get The BRAND NEW eBOOK Simply Tasty Ketogenic Cookbook 100% FREE!
Check our link in the BIO ➡️@ketozofficial
======== 📔 Ingredients =========
▪️3 medium size zucchini’s
▪️500g (or approximately 1/2 lb) of ground beef
▪️1/4 cup red onion, chopped
▪️1 pouch of taco seasoning mix. My preference is @oldelpaso however any brand is fine.
▪️Pinch of seasoning salt
▪️Pinch of pepper
▪️Some garlic powder to sprinkle over zucchini’s before topping with meat
▪️1-2 cups of shredded marble or cheddar cheese
▪️Taco toppings of choice! ======== 📜 Instructions =========
🔹Pre-heat oven to 400F.
🔹Wash and cut zucchini’s in half, lengthwise (to create boats).
🔹Scrape out pulp from the center (with a spoon). You will add the pulp to your taco meat! 👍. Set pulp and zucchini aside.
🔹In large pan/skillet, on medium heat, brown taco meat for approximately 10 minutes. Next add taco seasoning, red onion, a pinch of salt and pepper and zucchini pulp. Cook until meat is ready (for approximately 7 more minutes) and set pan/skillet aside.
🔹In a baking dish, arrange zucchini halves face up. Sprinkle all zucchini’s with garlic powder.
🔹Fill each zucchini with taco meat (generously).
🔹Place in oven for 20 minutes.
🔹Remove from oven and top with cheese.
🔹Change oven setting to broil and place zucchini back into the oven for approximately 3-5 minutes until cheese is melted and golden. Remove from oven.
🔹Top with your favourite taco toppings: sour cream, tomatoes, salsa, hot sauce, avocados! It’s all up to you! ENJOY!! 🤗
Courtesy of @kasualkitchen
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🚶♀️ Follow ❤️ Like 💬 Comment if you like what you see & want more ideas! - #zucchinitacoboats#zucchiniboats#zucchini#zucchinirecipes#groundbeef#tacoseasoning#tacorecipe#ketorecipes#ketoguido#lowcarbrecipes#nocarbs#mexicaninspired#recipeshare#funfood#guiltfreefood#lunchideas#dinnerideas#feelgoodfood#comfortfood#chefmom#learntocook#cookinghealthy#healthyrecipe#easyrecipes#easycooking#recipeblog#cookingblog#kasualkitchen
I love grilling over summer and burgers are always a great, quick option. By switching up the toppings and type of patty, you can make a burger for any taste and diet (even vegan and allergy-friendly). This is my caprese burger. It's a beef patty with mozzarella, tomato, spinach, and balsamic vinegar! It tastes really fresh and is one of many types of burgers I have in my new blog post (link in bio). 🍔What's your favorite kind of burger? 🍔
33 5822 July, 2019
Pide- a Turkish flatbread stuffed with meat, cheese or vegetables. The bread is shaped into a “boat” or “slipper” and baked. Our Pide at Honey Road is based on a pide I had for breakfast in Istanbul. It was stuffed with meat and cheese with an egg cracked into the middle to separate the meat side from the cheese side. Served with a glass of Turkish tea...yup, pretty much the best way to start your day ever.
Asparagus Mozzarella Puff Pastries 🤤
Super easy and oh so delicious, these beauties are ready in less than 30 minutes! Perfect for breakfast/brunch or a quick snack, and even great for on the go. You'll want to save this one 👌
▪️1 bunch of asparagus, ends cut off
▪️1 tablespoon of olive oil
▪️1 tablespoon of minced garlic
▪️Light sprinkle of salt
▪️1-2 packages of store bought puff pastry dough
▪️Shredded mozzarella cheese (as much as desired)
🔹️Pre-heat oven to 375F
🔹️Arrange asparagus on a large plate or dish.
🔹️In a small bowl mix olive oil and garlic together and pour over asparagus. Sprinkle with a pinch of salt and toss asparagus around to coat all pieces in oil/garlic mixture. Set aside.
🔹️Unroll puff pastry dough and cut into medium sized squares.
🔹️Add some mozzarella cheese to the centre of each square.
🔹️Add 3-4 pieces of asparagus to each square, on top of the mozzarella.
🔹️Fold the open corner of the puff pastry over the asparagus. Using your fingertip, with a touch of water, slightly wet the top of the corner of the puff pastry already folded over and fold the other corner over top to seal. Repeat for all.
🔹️Lightly spray baking sheet with cooking spray. Arrange all pieces on baking sheet.
🔹️Beat one egg in a small bowl. Lightly brush each puff pastry with some egg wash and immediately sprinkle each with a little bit of sea salt.
🔹️Place in oven and bake for approximately 18-20 minutes until pastry is light golden brown in colour. Remove from oven, let cool for a few minutes and enjoy!
🔹️Store in an airtight container in the fridge for up to 2 days. Microwave for a few seconds to reheat.
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