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Food Life Reprints from other.

This kindhearted kid used his birthday money to start a food bank.

(Photo by Emma Trimble via SWNS) © Provided by talker

Views: 9

The post This kindhearted kid used his birthday money to start a food bank appeared first on Talker.

By Adam Dutton via SWNS

A kindhearted 11-year-old boy used his own birthday money to launch a foodbank service – which he runs from his garden SHED.

Isaac Winfield fills bags of groceries that have been donated and hands them out

to the needy around his hometown.

The generous youngster started the foodbank after asking his mum Claire to give him money for groceries instead of a birthday present.

Since starting the foodbank in 2020, the service has grown so much that Isaac’s family bought a shed to store the hundreds of donated items.

Wellwishers can now donate food or ask for supplies by contacting the schoolboy via his Friend’s of Isaac Food Bank Facebook page.

He takes bags of shopping to people or his parents give him a lift in their van at weekends which has been customized with Isaac’s instantly recognizable rainbow logo.

Those in need are also able to go to Isaac’s foodbank shed, which is open 24 hours a day, and help themselves.

The youngster, who was born with a rare chromosome disorder, started the foodbank after learning that his new school didn’t accept food donations.

Isaac, from Redditch, Worcs., is now planning to expand the service and has a local charity sponsoring him to open a foodbank in the town.

Proud mum Claire, 42, said: “It started in the car on the way to school.

“We’d always donated to food banks and during the pandemic, he would take food parcels into school which would be given to people in need.

“When Isaac moved from mainstream school to a specialist school he was left confused as to what he was going to do with his food parcel.

“It was in the middle of the pandemic and his new school wasn’t offering food parcels.

“Being the resilient little lad he is he said ‘it’s alright, we’ll give them food at my house’.

“I was laughing but he had just broken his arm so I let him do it to cheer him up.

“I doubled what money we gave them normally for food parcels and he went off to Aldi.

“With a little bit of help, he put all the food he bought in a little greenhouse with some lights and started offering it from there.

“Someone spotted it and put it on one of those Facebook community sites and it went mad. People came and donated.

“The greenhouse lasted four weeks before I had to go and get a shed because we ran out of room.

“By Easter 2021 we were funded a bigger shed by the free masons. He ran his little shed and his big shed on the drive.

“We have the big shed on the driveway and operations will continue from the house. Luckily we have a big driveway.”

Isaac has attracted the help of big sponsors like Morrison’s and a local charity called Building Bridges to keep his foodbank operational.

YouTuber Mark McCann donated a fully taxed and insured van to help get the foodbank mobile.

Mum-of-four Claire added: “It’s gone from a little project to a vital community project.

“I can’t believe it’s been two years coming up. He had a van donated.

“Isaac loves YouTube and we had a YouTuber called Mark McCann the driveway who donated the van, it was fully taxed and insured.

“Morrison’s jumped on board and started supporting us with the cause, so has the community.

“Our local community donate as and when they can.”

The selfless youngster even asked family and friends not to give him birthday presents this year and instead make foodbank donations.

Claire added: “For his 11th birthday he just wanted foodbank donations and it was absolutely rammed.

“He just wanted to get as many donations in as possible to help as many people as he can.

“I see roughly five visitors a day. The shed is always open and they don’t need to knock and I know we get visitors who come late at night and avoid seeing people.

“We think the situation for people is going to get worse and worse as the winter comes up. As it gets colder people are going to have to choose between heating and eating.

“We’re stocking up on pet food, food, winter clothes and wellingtons to help people keep warm.

“Isaac’s always been very kind-hearted. Anything he comes across he always wants to stop and help. I’m very blessed.

“It’s massively helped with his confidence, with his disability it has massively helped.

“To help all these people and hear how much of a wonderful job it’s boosted his confidence.

“He can’t read or write but he can fundraise.”

Isaac has now been nominated for a local business award and hopes to open his second foodbank in the town next month.

The post This kindhearted kid used his birthday money to start a food bank appeared first on Talker.

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Food Pictures Reprints from other.

8 New England Foods You Have to Try

Photo by Sharon McCutcheon

Views: 11

About the author: Vivian Chung | Writer for The Discoverer
Dreamer extraordinaire. Ardent food lover. Vivian is prone to wander and escaping from responsibilities. At heart, she is a curious backpacker with a thirst for adventure. Based in Vancouver, Canada, Vivian is perpetually browsing through seat sales and scheming her next getaway.
The regional cuisine of New England is as varied as the landscape, influenced by the rocky coasts, weathered mountains, and wild forests. States in the Northeast host miles of apple orchards, self-pick berry farms, and fleets of fishing boats. They’re home to innovators of sweets and ice creams, and rich and hearty pastries.
Whether you’ve never been to New England, plan on traveling to the region sometime in the future, or have been a life-time visitor, try these seven beloved, and Northeast-approved, food items to get to know New England from the inside out.

New England Clam Chowder

Photo by Ezume Images
Photo by Ezume Images

 

As a staple of New England life, clam chowder is as typical as trips to the beach, followed by cups or bowls of the soup. New England clam chowder is commonly made with clams, potatoes, celery, onion, and salt pork mixed with a thick, hearty broth. Native to the area since the early 1700s, clam chowder became popularized throughout Boston in the 1830s when it was served at the famous Union Oyster House. Comforting and addictive, this seafood stew is perfect on any day and for any occasion.

Lobster Rolls

Photo by Sharon McCutcheon
Photo by Sharon McCutcheon 

 

In the early days of America lobsters were so common they piled on beaches, making the “cockroaches of the sea” a poor man’s meal (or even fertilizer). By the second world war things had drastically changed, and the shellfish were undeniably a delicacy. New England is now synonymous with lobster rolls. This coastal luxury is served on a grilled bun and is available at practically every seafood restaurant in the area. Lobster rolls arrive warm, dripping with butter, lemon juice, and salt and pepper. You can even top it with mayonnaise and chopped celery.

Baked Beans

Photo by Brent Hofacker
Photo by Brent Hofacker

 

In Boston (or Beantown), baked bean recipes are sweetened with molasses rather than the brown sugar sweetener used in traditional English baked beans. The difference is a rich, honeyed flavor that has existed in the area for centuries. It was originally prepared throughout New England and was a staple in the Pilgrim diet from the 1620s on. Baked beans are available as a side dish, sometimes served beside brown bread (another New England specialty) in restaurants around coastal Massachusetts and beyond.

Fluff

Photo by Brent Hofacker
Photo by Brent Hofacker

 

In the 1920s, two Massachusetts residents created a remarkable new marshmallow creme spread that’s now a common jar in most grocery stores: Fluff. While the taste is familiar for anyone who’s ever roasted marshmallows over a campfire and snuck a few of the pure white cylinders, the consistency is quite a different story. This is a spreadable confection that can be eaten on its own, but for a true New England experience a Fluffernutter sandwich (allergy permitting) consists of a layer of Fluff on one slice of bread and a thick spread of peanut butter on the other.

Whoopie Pie

Photo by Alp Aksoy
Photo by Alp Aksoy

 

Saying the words “whoopie pie” outside of New England draws some intriguing glances. This cake-like dessert is best described as a type of sweet sandwich, two mound-shaped pieces of cake on the outside and a hearty layer of cream between the two. Whoopie pies are available in a variety of flavors, the most traditional is a chocolate cake whoopie pie with a white cream filling. Seasonal flavors are offered during the year, such as pumpkin whoopie pies in the fall and peppermint cream whoopie pies during the holidays.

Coffee Milk

Unless you’re in or around Rhode Island, asking for a glass of coffee milk may get you a mug of regular coffee with a little extra milk. But as the official state beverage of Rhode Island, coffee milk is a common accompaniment to breakfasts and brunches. Bottles of sweetened coffee syrup are mixed with milk (not unlike making hot chocolate), and served beside heaping platters of eggs, bacon, and toast. Take it a step further and get a coffee cabinet, a vanilla ice cream, coffee syrup frappe.

Hoodsie Cups

Hoodsie cups were created by the Hood milk company in Massachusetts in 1947.  These adored desserts are made with vanilla ice cream on one side and chocolate ice cream on the other, and are served in small wax paper cups with even smaller wooden spoons. For many New Englanders, childhood memories consist of Hoodsie cups alongside slices of cake at birthday parties, and even a few late-night snacks when no one else is around.

Fenway Franks

Photo by Keith J Finks
Photo by Keith J Finks

 

New Englanders cram into Fenway Park, pulling their Red Sox caps down against the sun to watch the game. Since the park’s 1912 opening, Fenway Franks have been a staple of this regional and cultural gathering space. Other stadium hot dogs are grilled or steamed, but not the Fenway Frank. First boiled, and then grilled, the meat of these nostalgic ballpark treats is spiced with garlic, onion, and mustard, and cooled specially to make them the juiciest possible. Visitors top them with their preferred garnishes and bite between cheering for their team, or buy a pack for their own home-game cookout.

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Food

THE 8 PANTRY ESSENTIALS FOR PASTA LOVERS

Image Odette Williams

Views: 8

 

You only need a handful of thoughtfully produced ingredients to eat well in summer, so splurge on the good stuff. Don’t forget to grab handfuls of fresh herbs, and if you spot zucchini flowers at the market, they look lovely scissored and scattered over Fried Zucchini and Basil Casarecce.

Illustration: Eva Naroditskaya

1. Anchovies

These stealth flavor bombs can be melted into sauces, mashed into dressings or simply laid on top of a slice of bread and butter. Spanish Don Bocarte brand anchovies are fleshy and pink ($35 for 198 grams, amazon.com). Italian Rizzoli come in a charming tin ($33 for three 3.17-ounce tins, Food52.com). Ortiz can be found at many supermarkets.

2. Extra-Virgin Olive Oil

I use a versatile, neutral oil to cook with and a more distinct one for finishing. Lately I’ve been cooking with Partanna, fresh and rich ($46 for 3 liters, YummyBazaar.com), and delicate, buttery Frantoia, both produced in Sicily. I recently discovered a Portuguese oil, Herdade Do Esporão Azeite Virgem Extra: smooth, balanced, excellent for dressings and finishing. When shopping, search the label for the words “hand picked” and “cold pressed.” If it has a date stamped on it, you’re on to a good thing.

This light, bright recipe, spaghetti with sun-kissed tomatoes, ricotta and crispy prosciutto, is so quick to make. Find the recipe below

3. Butter

Let me bang on about butter. Big fan! Pasta and butter are the ultimate companions. Pure comfort. While a pound of pasta is cooking, scoop out about ½ cup of the salty, starchy pasta water, pour it in a frying pan, melt in 5-6 tablespoons of butter, and crank in plenty of black pepper. When the pasta is al dente, pop it in the frying pan and toss everything together until creamy and coated. Be sure to blanket it with cheese. Or, start the meal off with a warm slices of rustic bread, each topped with lashings of butter, an anchovy and flaky salt. For cooking, try Delitia Butter of Parma, a delicate, unsalted type made from quality pasteurized creams collected in Parma and Reggio Emilia, where some of the best Italian cheeses are made ($11 for 8 ounces, igourmet.com). For serving, try French Le Meunier Fleur Sel Butter, wood-churned and hand-molded, or Isigny Sainte-Mère Beurre Demi-Sel Gros Grains with coarse salt, famous for its golden color, easy to spread.

4. Tomatoes

Canned Certified DOP San Marzano Tomatoes are a must. Mutti San Marzano Pomodori Pelati Tomatoes are rich in flavor and color ($6 for 14.1 ounces, eataly.com). I’ve also been using Californian Bianco DiNapoli plum tomatoes. And I always have a few bottles of Rao’s brand marinara sauce in the pantry, too, for nights when I just can’t be bothered.

In ‘Simple Pasta’ (Aug. 30, Ten Speed Press), Odette Williams offers a pasta for every occasion, including plenty of light and easy recipes ideal for summer meals.

5. Italian Cheese

You want DOP Aged Parmigiano-Reggiano with its waxy rind that can be used in a stock or broth down the road, once the cheese itself is gone ($29 for a pound, MurraysCheese.com). I’m smitten with Pecorino Toscano: a softer, sweeter, Pecorino that sings shaved on a simple salad. A knot of burrata is always a showstopper with sliced heirloom tomatoes and basil leaves.

6. Flaky Sea Salt

You can’t do better than Maldon Sea Salt Flakes, which deliver a bright, briny crunch ($7 for 8.5 ounces, amazon.com). But don’t miss the brand’s Smoked Sea Salt Flakes, either. I use them a lot in the summer to add vavoom to tomatoes, corn, cucumbers, stone fruits and burrata.

This chopped salad pasta is a highly portable picnic and potluck hit. Find the recipe below.

7. Vino

You can’t have pasta without wine. Cardedu Nùo Vermentino di Sardegna is a light, highly drinkable, white from Sardinia ($20 for 750 ml, WhiteHorseWine.com). Dry-farmed, organic, from a family-run outfit, it’s worth hunting down. Over a long, boozy lunch at one of my favorite New York restaurants, Café Altro Paradiso, I discovered the 2018 Ronchi Barbaresco, a Nebbiolo from Piedmont. Served slightly chilled, this medium-plus-bodied beauty has backbone but won’t take you down in the daytime. I’m planning on buying a case as I’m told it’s going to age well.

8. No-Cook Desserts

Why turn on the oven? Chill cherries and serve them with Antica Torroneria Piemontese Hazelnut Nougat, so nutty and chewy ($9 for 5.3 ounces, eataly.com). Or, buy a good gelato, drizzle a little olive oil on top, sprinkle on flaky sea salt and serve with Le Nuttine, those charming straw-shaped Italian wafers filled with hazelnut-cocoa cream.

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Food

Garlic Shrimp Mafaldine

Graydon + Herriott, Food Styling by Rebecca Jurkevich, Prop Styling by Amy Wilson

Views: 29

—Adapted from ‘Simple Pasta’ by Odette Williams (Ten Speed Press)

Here, author Odette Williams tried to recreate the sizzling garlic shrimp from Trieste, the Italian restaurant of her childhood in Australia.

Look for shrimp with the heads on, since they add so much flavor to the sauce and give it a gorgeous coral-pink hue. Wavy ribbons of mafaldine ,or the curly nooks and crannies of trumpet-shaped campanelle allow the shrimp to nestle into every bite.

Honestly, use whatever pasta tickles your fancy. Showered with the garlic butter and chile bread crumbs, it’s gorgeous. The heady aroma of butter, garlic and shrimp cooking is one of life’s greatest pleasures, so enjoy!

Total Time: 45 minutes

makes: 4 servings

Graydon + Herriott, Food Styling by Rebecca Jurkevich, Prop Styling by Amy Wilson

Ingredients

For the garlic butter and chile bread crumbs:

    • 1 cup bread crumbs
    • 4 tablespoons unsalted butter
    • 2 cloves garlic, grated
    • ¼ teaspoon crushed red pepper flakes
    • Kosher salt and black pepper

For the pasta:

  • 1½ pounds large whole raw shrimp, with shells, heads and tails on
  • 6 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil 2 large shallots, finely diced
  • ¼-½ teaspoon red pepper flakes
  • 8 cloves garlic, finely grated
  • ⅔ cup dry white wine
  • Zest of 1 lemon, plus 2 teaspoons lemon juice
  • 2 tablespoons finely chopped chives
  • 1 cup finely chopped flat-leaf parsley
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 pound dried campanelle, mafaldine, or angel hair pasta

Directions

  1. Make the garlic butter and chile bread crumbs: In a skillet over medium heat, sauté bread crumbs with butter and grated garlic, stirring often, until golden brown, 2-3 minutes. Stir in crushed red pepper flakes, and season with salt and pepper.
  2. Bring a large pot of lightly salted water to a boil.
  3. Cut off head of each shrimp and set aside. Peel shrimp and discard tails and shells. Use a sharp knife to make a shallow cut lengthwise along the back of each shrimp, and devein by removing the digestive tract with the tip of the knife. Cut each shrimp into three segments.
  4. In a large skillet over medium-low heat, melt together butter and olive oil. Add shallots and red pepper flakes, and sauté for a couple of minutes. Add reserved shrimp heads and continue to sauté occasionally pressing down slightly on heads with a wooden spoon to release juices, 4 minutes more. Remove and discard heads and any rogue bits of shell.
  5. Increase heat to medium-high, add shrimp and garlic, and sauté until shrimp are just pink, just a couple of minutes. Add wine, lemon zest, lemon juice, chive and ½ cup parsley. Season with salt and pepper. Sauté until wine has reduced by half, 4-5 minutes. Keep warm.
  6. Add pasta to boiling water and cook until al dente, according to package instructions. Use a large spider or slotted spoon to transfer cooked pasta to shrimp sauce along with about ½ cup pasta water, and toss to coat. Serve pasta sprinkled with garlic butter and chile bread crumbs and garnished with remaining ½ cup parsley.

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Food Life Reprints from other. Travel Uncategorized

Thursday Nice News.

Nice News Photo.

Views: 18

You can find this at Nice News.

Thursday • July 21, 2022
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If you’ve been thinking about planning a trip to Copenhagen, Denmark, here’s another reason to book those flights: the city’s Geranium restaurant has topped the newly released list of The World’s 50 Best Restaurants. Geranium, which became the first Danish restaurant to earn three Michelin stars in 2016, is currently focusing on local seafood and vegetables after the pandemic prompted head chef Rasmus Kofoed to overhaul the menu. “It’s all that we could dream of,” Kofoed said of the best restaurant honor. See which other spots made the 2022 list.
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Today’s News N
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Mike Marsland / WireImage via Getty Images
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Buzz Aldrin Auctions Off Space Memorabilia, Including His Moon Landing Jacket
Almost exactly 53 years after Buzz Aldrin became the second person to ever set foot on the moon, some of the memorabilia from his famed trip is up for the taking. The 92-year-old is auctioning off the jacket he wore during the moon landing as well as a series of other personal items and artifacts from his long career as an astronaut. Sotheby’s, which will host the auction on July 26, called Aldrin’s items “the most important Space Exploration collection to come to market.”

The jacket is estimated to sell for up to $2 million, as is a circuit breaker switch that broke during the moon mission. The switch is being sold alongside the pen that Aldrin used in its place to ignite the engine and get him and fellow explorer Neil Armstrong home safe. “After deep consideration, the time felt right to share these items with the world, which for many are symbols of a historical moment, but for me have always remained personal mementos of a life dedicated to science and exploration,” Aldrin said in a statement, per CNN. “I hope that this collection offers some insight into what it has been like to be Buzz Aldrin.”
img See the Jacket img RightArrow img
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Willyam Bradberry / Shutterstock
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How Sea Turtles Are Helping Researchers Predict Tropical Cyclones
Dozens of cyclones form each year over the world’s tropical oceans, and according to NASA, such storms pose “one of the biggest threats to life and property.” Unfortunately, they are also hard to predict, especially in the cyclone-prone Indian Ocean, which is why researcher Olivier Bousquet has put sea turtles to work. Bousquet started STORM (Sea Turtles for Ocean Research and Monitoring) with 15 turtles in 2019, and the program has taken off, leading to a wealth of data that will help predict future cyclones.

In the past, scientists have tagged other marine creatures, like seals, to collect data in hard-to-reach ocean ecosystems. After testing out a series of animals, Bousquet landed on sea turtles for several reasons. The turtles are heavy enough to carry the satellite sensors, and they tend to dwell in the area of the ocean — about 25 to 200 meters deep — where the energy for cyclones comes from. This year, STORM released 80 tagged turtles, and Bousquet plans to keep going. He told Hakai Magazine that with “a little bit of luck,” they will be able to time the turtles’ release to retrieve data from the heart of a cyclone. And fear not: the sturdy animals are well-equipped to survive the storms.
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Emirates Crop One
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World’s Largest Vertical Farm Will Serve Up Fresh Greens on Emirates Flights
If you have an upcoming flight with Emirates anytime soon, the salad served with your meal may be coming from the world’s largest vertical farm. The Dubai-based facility, called Bustanica, will produce more than 2 million pounds of leafy greens each year, and use 95% less water than traditional farming. According to a press release, the reduced water usage is thanks to a closed-loop system that will circulate water through the plants, maximizing efficiency. As the water evaporates, it is recovered and then recycled back into the system.

Sheikh Ahmed bin Saeed Al Maktoum, the airline’s chairman and chief executive, said the vertical farm is especially useful in the United Arab Emirates, given the country’s dry climate. “Bustanica ushers in a new era of innovation and investments, which are important steps for sustainable growth and align with our country’s well-defined food and water security strategies,” he added in a statement. In addition to contributing to Emirates in-flight catering starting this month, the greens will soon be available in local Dubai grocery stores — and there are plans to expand to fruits and vegetables in the future.
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Watch four wild bison roam the U.K. forest for the first time in thousands of years.
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Jake Wightman won the 1500 meter final at the World Athletics Championships while his dad — a former runner himself — cheered him on as the in-stadium commentator.
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A good night’s sleep has been added to the American Heart Association’s list of factors that are important to heart health.
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An Italian 98-year-old has graduated with a masters degree two years after completing his undergraduate career, upholding his title as the country’s oldest student.
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Colonel Sanders’ house is up for sale. Check out the interior of this piece of Kentucky Fried Chicken history here.
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@knucklebumpfarms
Meet Emmanuel: the emu who has gone viral for his tendency to put himself front and center whenever his caretaker, Taylor Blake, tries to record videos at Knuckle Bump Farms in South Florida. Blake’s hilarious videos of the animal knocking over her phone (despite her constant cries of, “Emmanuel, don’t do it!”) have earned the farm more than 1 million followers on TikTok. “You changed my life, bud,” Blake recently wrote alongside a sweet photo of her and Emmanuel. (Photo Credit: Knuckle Bump Farms / Instagram)
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“Love is in all things a most wonderful teacher.”
– Charles Dickens
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Food

Stir-Fried Sesame Shrimp and Spinach

Andrew Scrivani for The New York Times

Views: 24

Article was originally found here.

The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. If you don’t eat salt, then just rinse the shrimp with plain water. I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.

Featured in: The Taste Of Spring, By The Bunch Or Bag: Indian Tofu With Spinach.

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • Salt to taste
  • ⅛ teaspoon sugar
  • 2 tablespoons canola oil or light sesame oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • ¼ to ½ teaspoon crumbled dried red chili
  • 2 tablespoons sesame seeds
  • 1 generous bunch spinach (about 1 pound), stems trimmed at the end, rinsed in 2 changes water
  • 2 teaspoons dark sesame oil

Preparation

  1. Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
  2. Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
  3. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
  4. Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.

Tip

  • Advance preparation: You can prepare the shrimp through Step 1 several hours ahead.

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Food Uncategorized

Greek Stuffed Tomatoes and Peppers (Yemista)

Lot of carbs, but a good source of protein and vitamins.

Views: 88

I saw this on Allrecipes and thought that this would be a good fit for here. If you try it, please let us know.

 

Directions

  • Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer ‘meat’ to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11×17-inch baking dish.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.

  • Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.

  • Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.

  • Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

    Per Serving:
    348 calories; protein 13g; carbohydrates 28.5g; fat 20.6g; cholesterol 44.5mg; sodium 411.9mg. Full Nutrition

     

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Food Life Uncategorized

Bodybuilding Chicken Parmesan

Healthy Chicken Parm-The Protein Chef

Views: 124

Like chicken parmesan? Want a healthier option? This Bodybuilding Chicken Parmesan recipe is quick, healthy, great for meal prep, delicious, and packed with protein. The best part? You only need a couple ingredients to make it.

Eat your Bodybuilding Chicken Parmesan in a sandwich, over some pasta, rice, high protein quinoa, or even just vegetables if you’re watching your carbs!

Ingredients

  • 1 ½ Pounds Chicken Breast – 24 Ounces
  • 2 Extra Large Egg Whites
  • 1 Tablespoon Olive Oil
  • ⅔ Cup Bread Crumbs – 60g Whole Wheat
  • 8 Tablespoons Parmesan Cheese – 40g Grated
  • ½ Cup Pasta Sauce – 123g
  • ¾ Cup Mozzarella Cheese – 84g Reduced Fat

Instructions

  • Take out your Chicken Breast, trim the fat off of them, and cut them in half (so that they are thin)
  • In one smaller bowl add in your Egg Whites and Olive Oil
  • Mix those together
  • In another large bowl add in your Bread Crumbs and Parmesan Cheese
  • Mix those together
  • Take out a baking sheet, coat it with some non-stick cooking spray, and put your Chicken Breast onto your baking sheet
  • Lightly brush your wet mix onto both sides of your Chicken Breast slices
  • Dunk them into your dry mix
  • Coat the top of your Chicken Breast with some non-stick cooking spray
  • Put them into the oven on 450F/232C for 20 minutes
  • Take them out, flip them over, and evenly distribute your Pasta Sauce + Mozzarella Cheese over the top of them
  • Put them back into the oven on 450F/232C for another 5-10 minutes (or until your cheese is melted)

Notes

Calories in each serving (if you make 6):

  • Calories: 252
  • Fat: 7.1g
  • Saturated Fat: 2.3g
  • Sodium: 335mg
  • Carbs: 9.1g
  • Fiber: 1g
  • Sugar: 1.6g
  • Protein: 37.8g

Nutrition

Calories: 252kcal | Carbohydrates: 9.1g | Protein: 37.8g | Fat: 7.1g | Sodium: 335mg | Fiber: 1g | Sugar: 1.6g

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Food Uncategorized

Protein Pumpkin Pancakes

Healthy and it tastes good.

Views: 68

Here’s some bodybuilding food for y’all.

The season of pumpkin everything is back and that means it’s time for some Protein Pumpkin Pancakes. This healthy seasonal pancake recipe is packed with all the right flavor, easy to make, healthy, and fluffy.

 

Seasonal Topping Ideas

Ingredients

  • ½ Cup Rolled Oats – 40g
  • 1-2 Packets Sweetener
  • 1 Scoop Protein Powder – 30g Vanilla
  • ½ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Vanilla Extract
  • ½ Cup Pumpkin Puree – 120g
  • ¼ Cup Cottage Cheese – 57g Fat Free
  • 1 Large Whole Egg
  • 2 Large Egg Whites
  • ½ Teaspoon Baking Powder

Instructions

  • Combine all of the ingredients into a either a food processor or blender
  • Process or blend everything together
  • Take out a stovetop pan or griddle and turn your burner on Medium heat
  • Coat your pan or griddle with some non-stick cooking spray
  • Pour your batter on
  • Cook each side for 2-3 minutes

Remove your pancakes from the heat and optionally top them with your favorite seasonal toppings. Sugar free syrup and ground cinnamon will work.

Notes

Calories in the WHOLE recipe:

  • Calories: 432
  • Fat: 8g
  • Saturated Fat: 2g
  • Sodium: 685mg
  • Carbs: 41g
  • Fiber: 9g
  • Sugar: 7g
  • Protein: 49g

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Food Gifs Life Uncategorized

Buffalo Chicken Sliders.

These buffalo chicken sliders are perfect for feeding a hungry crowd quickly and easily.

Views: 84

Recipe can be found here.

Buffalo Chicken Sliders

These buffalo chicken sliders are perfect for feeding a hungry crowd quickly and easily. Whether it’s a weeknight dinner or a casual get-together, everyone will love the spicy rotisserie chicken sandwiched between soft dinner rolls with ranch dressing, melted cheese, and crunchy coleslaw.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Author Kristen Stevens
Servings: sliders

Ingredients

  • 1 12 pack dinner rolls
  • 2 cups shredded mozzarella
  • 3 cups rotisserie chicken shredded
  • ½ cup Frank’s Buffalo Sauce
  • ½ cup ranch dressing
  • 1 tablespoon habanero hot sauce (optional, if you want it really spicy)
  • 2 cups premixed bagged coleslaw
  • 2 tablespoons butter
  • 1 teaspoon Italian seasoning

Instructions

    • Preheat your oven to 350 degrees Fahrenheit.
    • Cut the dinner rolls in half so you have a top and bottom piece. Place the bottom half in a large baking dish (a lasagna pan works well) and sprinkle half of the shredded mozzarella over the top.
  • In a large bowl, mix the shredded chicken, buffalo sauce, ranch dressing, and if using, the habanero hot sauce. Spread this evenly over the buns in the baking dish.
  • Mix the bagged coleslaw them spread it on top of the buffalo chicken. Top with the remaining mozzarella then put the tops of the buns on top.
  • Melt the butter, mix in the Italian seasoning, then brush the butter over the buns.
  • Cover the baking dish with foil then bake for 15 minutes. Remove the foil and bake for another 5 minutes, or until the sliders are hot, the cheese is melted, and the tops of the buns are golden. Cut into individual sliders and serve immediately.

Nutrition

Serves: 12

Calories122kcal (6%
Carbohydrates1g
Protein4g (8%)
Fat11g (17%)
Saturated Fat4g (20%)
Polyunsaturated Fat3g
Monounsaturated Fat3gTrans Fat1g
Cholesterol23mg (8%)
Sodium244mg (10%)
Potassium23mg (1%)
Fiber1g (4%)
Sugar1g (1%)
Vitamin A191IU (4%)
Vitamin C1mg (1%)
Calcium101mg (10%)
Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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Food Life Uncategorized

Vegetable Garden days are done for another year.

Views: 116

Vegetable Garden days are done for another year. Time to pack it in till next April. Gardens are winterized and time to plan for next year. Crazy weather. June started out very rainy. July hot. August hot and rainy. And September hot again. These folks have I guess what you could call gardens still. Sorry but I’m not helping with these.

Now the gardens here are ready for next year.

Now I have a watermelon patch that has three watermelons left. I had two different varieties of seedless.Look closely or enlarge the picture.

 

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Food Life

Local tradition. The cookie table.

Youngstown Tradition.

Views: 91

Local tradition. The cookie table. The past two weekends, my wife and I attended two weddings. And no matter where you live, there’s tradition. And here in the Youngstown, Ohio area it’s the cookie table.

 

From wedding soup to pizza shops, the Youngstown area is home to many widely-loved recipes and traditions. But, one of our most cherished traditions undoubtedly is the Youngstown Wedding Cookie Table.

 

 

If you’re not from the Youngstown area, then the concept of a “cookie table” might be kind of foreign to you. In short: It’s our local tradition to serve hundreds (usually more like thousands!) of cookies in an elaborate display at a wedding reception. Many times the wedding cake takes a back seat to the cookie table, with some couples foregoing a traditional wedding cake altogether. In Youngstown, the first thing people ask about a wedding is, “How were the cookies?”

 

The immigrants that came to the Youngstown area in the early 20th century brought with them many wonderful ethnic traditions centered around food and baking. Money was tight–especially during the Great Depression–and the cost of a wedding cake was often prohibitive. Family and friends would step in and provide an amazing display of homemade cookies to serve at the reception. This time-honored tradition continues today, and it is seen as a way to show love for the newlywed couple.

 

From wedding soup to pizza shops, the Youngstown area is home to many widely-loved recipes and traditions. But, one of our most cherished traditions undoubtedly is the Youngstown Wedding Cookie Table.

If you’re not from the Youngstown area, then the concept of a “cookie table” might be kind of foreign to you. In short: It’s our local tradition to serve hundreds (usually more like thousands!) of cookies in an elaborate display at a wedding reception. Many times the wedding cake takes a back seat to the cookie table, with some couples foregoing a traditional wedding cake altogether. In Youngstown, the first thing people ask about a wedding is, “How were the cookies?”

 

Humble Beginnings

The immigrants that came to the Youngstown area in the early 20th century brought with them many wonderful ethnic traditions centered around food and baking. Money was tight–especially during the Great Depression–and the cost of a wedding cake was often prohibitive. Family and friends would step in and provide an amazing display of homemade cookies to serve at the reception. This time-honored tradition continues today, and it is seen as a way to show love for the newlywed couple.

 

The “Ingredients” For a Great Cookie Table

Cookie tables may look a little different from wedding to wedding, but there are definitely some cookie varieties that you’ll find on every great cookie table. Let’s break it down:

  • The Classics: At the base of all memorable cookie tables lie varieties like Clothespin Cookies, Kiffles, Peanut Butter Blossoms, Pecan Tarts, Snowballs, Chocolate Crinkles and Thumbprints
  • Straight from Nonna’s Kitchen: Homemade Pizzelles, Biscotti, Ricotta Cookies, Italian Wedding Cookies and Wands (which look like a large bow tie)
  • The Natives: It’s not a true OH-IO cookie table without a hefty helping of Buckeyes. And don’t forget the Kolachi!

 

 

 

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Food Life Uncategorized

Slow-Cooker Honey Sriracha Chicken Wings.

Slow-Cooker Honey Sriracha Chicken Wings-Kroger

Views: 102

Slow-Cooker Honey Sriracha Chicken Wings. I know, it’s been a while since we’ve had a recipe. And of all places it comes from one of my fav grocery stores. Kroger. This is not a quick one. So go out in the garden, do some painting, or pull some weeds.

The heat of Sriracha is paired with the sweetness of honey… making these chicken wings a guaranteed WOW!

Prep: 15 minutes Cook: 3 hours 30 minutes Total: 3 hours 45 minutes Difficulty: Easy

Ingredients

  • 3 pounds fresh chicken wings
  • 1 1⁄4 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1⁄3 cup Sriracha hot sauce
  • 1⁄4 cup plus 1 Tbsp. honey
  • 2 cloves garlic, finely chopped
  • 1 cup sour cream
  • 1 tablespoon fresh lime juice
  • 2 teaspoons lime zest

Directions

  • Set oven to Broil. Line a large rimmed sheet pan with foil; place a large rectangular wire rack on top; spray both with cooking spray.
  • Place chicken pieces in a single layer on rack; sprinkle 1 tsp. salt and pepper over chicken. Broil 3” from heat 10-12 minutes or until browned, turning halfway through broiling time.
  • Spray 3 ½-4 quart slow cooker with cooking spray. Place chicken in slow cooker. In small bowl mix hot sauce, ¼ cup honey, and garlic until well blended. Pour over chicken, stir to coat.
  • Cover; cook on Low heat setting 3 hours. Remove with tongs or slotted spoon; discard cooking liquid. In small bowl, mix sour cream, lime juice, zest and remaining honey and salt until well blended.
  • Serve chicken wings with lime sour cream and additional hot sauce, if desired.

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Food

Double Chocolate Banana Bread

Best twist on a classic recipe.

Views: 87

 

 

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Food Gifs Music

Let’s hear it for the food and drink.

Wiffle gif

Views: 81

Let’s hear it for the food and drink.

This has always been an interesting topic of mine, listening to songs about food or drinks or having food or drinks mentioned in the title of a song. I always wanted to make this list, but never got around to it until now. I hope others enjoy this kind of list as much as I do. It made my hungry just making this list, so I had some cherry pie and pumpkin pie right after I finished it. Have fun listening to these songs.

 

https://youtu.be/EsYnBI2nvHI

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Food

Greek Slow Cooker Chicken.

Views: 76

Greek Slow Cooker Chicken.

Modified  to use the 6-quart slow cooker in the summer instead of the oven.

prep:
20 mins
cook:
4 hrs
total:
4 hrs 20 mins
Servings:
6
Yield:
6 servings
Nutrition Info

Ingredients

Original recipe yields 6 servings

Directions

  • Rinse the chicken, inside and out. Place one half of the lemon and 3 garlic cloves in cavity of chicken. Reserve other half of lemon.

  • Layer the sliced potatoes and the onions in the crock of a slow cooker. Sprinkle remaining 3 garlic cloves around the inside of the cooker; place chicken onto the vegetables. Pour in the wine and olive oil. Dissolve bouillon in the boiling water, and add to the cooker.

  • Squeeze the juice of remaining lemon half over chicken (strain out seeds); sprinkle with oregano. Season chicken with salt and black pepper.

  • Cover, and cook on Low setting for 8-10 hours, or on High setting 4-6 hours. A meat thermometer, inserted into the thickest part of a thigh, not touching a bone, should read at least 160 degrees F (70 degrees C).

Per Serving:
471 calories; protein 36.7g; carbohydrates 39.8g; fat 17.9g; cholesterol 95.7mg; sodium 173.5mg. Full Nutrition

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Food

Chicken Tikka Masala

Views: 50

 

 

Chicken Tikka Masala

Chicken Tikka Masala is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Chicken Tikka Masala recipe is one of the best you will try!
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Serves: 2

Ingredients

For the chicken marinade:

  • 11.2 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
  • 0.4 cup plain yogurt
  • 0.6 tablespoons minced garlic
  • 0.4 tablespoon ginger
  • 0.8 teaspoons garam masala
  • 0.4 teaspoon turmeric
  • 0.4 teaspoon ground cumin
  • 0.4 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
  • 0.4 teaspoon of salt

For the sauce:

  • 0.8 tablespoons of vegetable/canola oil
  • 0.8 tablespoons butter
  • 0.8 small onions (or 1 large onion) finely diced
  • 0.6 tablespoons garlic finely grated
  • 0.4 tablespoon ginger finely grated
  • 0.6 teaspoons garam masala
  • 0.6 teaspoons ground cumin
  • 0.4 teaspoon turmeric powder
  • 0.4 teaspoon ground coriander
  • 5.6 oz (400g) tomato puree (tomato sauce/Passata)
  • 0.4 teaspoon Kashmiri chili (optional for colour and flavour)
  • 0.4 teaspoon ground red chili powder (adjust to your taste preference)
  • 0.4 teaspoon salt
  • 0.5 cups of heavy or thickened cream (use evaporated milk for lower calories)
  • 0.4 teaspoon brown sugar
  • 0.1 cup water if needed
  • 1.6 tablespoons Fresh cilantro or coriander to garnish

Instructions

    • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
    • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
    • Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
    • Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
    • Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
    • Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

Nutrition

Calories: 580kcal | Carbohydrates: 17g | Protein: 36g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 250mg | Sodium: 1601mg | Potassium: 973mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1895IU | Vitamin C: 19.5mg | Calcium: 171mg | Iron: 4.1mg
Go here and you will see a chart to where you can change for number of people. If you change the number to serve, it changes the recipe above.
The recipe for the garlic butter rice.

GARLIC BUTTER RICE

Garlic Butter Rice has so much flavor, it makes the perfect side to go with anything! All cooked in one pot, forget about plain rice!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: rice recipe
Servings: 4 serves
Calories: 369kcal

Ingredients

  • 4 tablespoons (2oz. | 60g) butter, divided
  • 5 cloves garlic, minced
  • 1 1/2 cups uncooked white rice, long gran, Basmati or Jasmine
  • 2 1/2 cups chicken broth, or vegetable stock
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh cracked black pepper
  • 2 tablespoons fresh chopped parsley, plus extra to garnish

Instructions

  • Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.
  • Stir in rice to coat with the garlic butter.
  • Add broth, dried parsley, salt and pepper. Stir well and bring to a boil.
  • Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.
  • Uncover and stir through fresh parsley.
  • Remove from heat, cover with lid and let stand 5-10 minutes, until soft.
  • Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper and dried parsley.
  • Garnish with some fresh chopped parsley.

Nutrition

Calories: 369kcal | Carbohydrates: 58g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Fiber: 1g

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Food Pictures

No-Bake Peanut Butter Cheerio Bars (3 Ingredients!)

Views: 55

Looking for healthy and easy snack ideas for kids? These quick and easy no-bake Peanut Butter Cheerio Bars are always a hit. Made with just 3 simple ingredients: Cheerios, peanut butter and honey. They’re perfect for breakfast, after school, or a quick grab-n-go snack. Toddlers, teens and adults love them!
Servings: 9

 

Ingredients
  • 3 cups Cheerios
  • 3/4 cup peanut butter
  • 1/2 cup honey
Instructions

  1. Line an 8×8 pan with parchment paper or foil; set aside.

  2. In a medium sauce pan, heat the peanut butter and honey over medium heat until melted and well combined.

  3. Remove from the heat and stir in the Cheerios.

  4. Place the mixture in your prepared pan and press into place.

  5. Cover and refrigerate for at least 1 hour before cutting.

  6. Keep any leftovers stored in the fridge.

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Food Uncategorized

Oh it’s so good. Chocolate Kiss Peanut Butter Pie

Views: 42

Oh it’s so good. Chocolate Kiss Peanut Butter Pie. This recipe has a wonderful combination of a chocolate and peanut butter. It’s simple and inexpensive. You can also use chocolate pudding; the pie tastes like peanut butter cup candy. For a really spectacular presentation, garnish with whipped cream, peanuts, and chopped peanut butter cups.

Ingredients

Original recipe yields 8 servings

Directions

  • Melt the chocolate with the whipping cream. Stir until smooth, and spread evenly over the bottom of the pie shell. Refrigerate until ready to fill; chocolate should be firm before filling.

  • Put the dry pudding mix and peanut butter in a heavy saucepan. Over low heat, gradually stir in the milk using a wire whisk. Stir constantly until mixture thickens and comes to a boil. Cool for 15 minutes, stirring often. Pour peanut butter filling into crust. Chill several hours.

  • Top with whipped topping and chopped peanuts if desired.

 

 

Nutrition Facts

Per Serving:
378 calories; protein 8.1g; carbohydrates 39.7g; fat 22.1g; cholesterol 12mg; sodium 481.1mg. Full Nutrition

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Food Uncategorized

Grilled Peaches with Whipped Mascarpone

Views: 82

Grilled Peaches with Whipped Mascarpone. Have you ever tried a grilled dessert? This easy dessert combines grilled peaches with mascarpone, browned butter and crispy sage for a unique tasty treat for those warm summer nights ahead.

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Desserts
  • Method: Grilling
  • Cuisine: American

Ingredients

  

  • 2 large, ripe peaches
  • 1 tablespoon olive oil
  • ¼ cup heavy cream
  • ¼ cup mascarpone
  • ½ teaspoon vanilla
  • ¼ cup salted caramel sauce

Instructions

  1. Prepare the grill.  Lightly brush your grill grates with olive oil and preheat your grill to about 400°F.
  2. Whip the mascarpone.  Add the heavy cream to a large mixing bowl and beat with an electric mixer until soft peaks form.  Add the mascarpone and vanilla and beat for another minute or so. Refrigerate until ready to use.
  3. Prepare the peaches.  Cut the peaches in half and remove the pits.  Brush the cut slides generously with olive oil.
  4. Grill the peaches.  Place the peaches cut side down on the preheated grill.  Grill for 5 minutes and remove.
  5. Assemble.  Place a peach half or two on a plate.  Top with the whipped mascarpone and drizzle with caramel sauce.  Serve immediately.

Notes

  • You can use either homemade or store-bought salted caramel sauce.  If making homemade be sure to make it prior to grilling the peaches. 
  • To grill the peaches simply brush the grates lightly with oil and preheat your grill or grill pan to medium-high heat. Cut your peaches in half and remove the pits, brush the cut side of the peach with oil and grill for 5 minutes. It’s really that easy! This simple tips below will help you ensure perfectly grilled peaches every time.

 

 

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