DeelishRecipes.blogspot.com Cooking & Recipes

Now that I've started running, I try to learn the breathing techniques and things to note as a beginner runner. This lady Caty Culp is a Youtuber and she shared a video about 'what she wished she knew as a beginner'. It was useful like a FAQ, but most important of all, it answered one of my question last week about what to eat and when to eat. Her next interesting video is about this Vegan Mexican Potato Bake 🌶️ High Protein, Vegan Dinner Recipe PERFECT for Meal Prep!

Recently, I've been trying to eat a bit more plant-based, and therefore I've been experimenting with a lot of vegan dinner ideas, vegan dinner meals, and vegan dinner recipes! This vegan dinner recipe is perfect for vegan meal prep, and is perfect if you love vegan Mexican food. This Mexican potato bake is features tons of plant-based protein, and will feed a family for multiple days. If you're looking for healthy vegan dinner ideas while also satisfying your Mexican food craving, look no further than this vegan Mexican potato bake. :) Want a printable recipe card emailed directly to you with this recipe? Click here! 👉 http://eepurl.com/dtni1b 👈 ✨ VEGAN MEXICAN POTATO BAKE RECIPE ✨ Serves 9 hungry people, or 6 famished people The bake Ingredients: 3 russet potatoes (1320g) 1 large handful baby portobello mushrooms (210g) 1 can black beans, drained (425g) 1 jar salsa of choice (454g) 1 tsp avocado oil ½ yellow onion, diced (130g) ¼ cup green lentils (85g)* ¼ cup tri colored quinoa (40g)* Taco seasoning, to taste Cooking spray and/or a small drizzle of oil “Cheese” sauce Ingredients: 1 ¾ cups raw, soaked cashews (245g) ½ jalapeno, seeds removed Juice from ½ lemon 2 tsp avocado oil 1 tsp adobo sauce 1 tsp chili powder 1 tsp cumin ½ tsp salt (or, to taste) ½ tsp pepper ½ can artichoke hearts, drained (135g) ½ yellow onion, roughly chopped (130g) ½ cup nutritional yeast (40g) ½ cup neutral plant milk optional: 1 tsp extra avocado oil Optional: Sprinkle of salt *This is the suggested version. The video shows ½ cup green lentils (170g) and ½ cup tri colored quinoa (80g). Lentils can be substituted with black beans, meat alternative, or more mushrooms Quinoa can be substituted with rice Black beans can be substituted with lentils, meat alternative, or more mushrooms Mushrooms can be substituted with more lentils, meat alternative, or more black beans Taco seasoning: https://www.allrecipes.com/recipe/466... Instructions: 1. Preheat oven to 400°F (205°C), and bring a medium saucepan of water to a boil. Spray a 9x13 baking dish with cooking spray, or rub down lightly with a bit of oil. 2. Cook the lentils and quinoa in the saucepan until cooked, about 15-20 minutes. 3. Meanwhile, peel and thinly slice the potatoes. 4. Heat a medium frying pan over medium-high heat, and drizzle in 2 tsp of oil. When the oil is hot, add in the chopped half onion, using a wooden spoon to move the onion around the pan rapidly. Optionally, sprinkle onions with salt. Cook until browned in spots. 5. To a high powered blender, add soaked cashews, jalapeno, lemon juice, artichoke hearts, adobo sauce, nutritional yeast, neutral plant milk, chili powder, cumin, salt, pepper, and optional 1 tsp of oil. Blend until smooth. Add water to thin mixture as needed. 6. Taste, and adjust as needed. Add more nutritional yeast for cheesiness, adobo sauce for heat and smokiness, and seasonings for added depth of flavor. Set cheese mixture aside. 7. To a large frying pan over medium heat, add oil, diced onion, and chopped mushrooms and cook until softened, about 5 minutes. Add black beans, and the lentil and quinoa mixture. Drop the heat down to medium low, and add taco seasoning. Stir to combine. This is the “meat” mixture. 8. In the 9x13 baking dish, layer the potato slices on top of one another. When the bottom of the pan is completely covered, spread the “meat” mixture evenly over the potatoes, making sure to fill in the gaps. Evenly spread salsa on top of the “meat” layer. Add more potatoes on top of the salsa layer. To finish, spread the “cheese” mixture on top. 9. Cover with a sheet of tin foil, and bake for 1 hour. 10. Remove tin foil, and bake for another 15 minutes, until the “cheese” has browned a bit on top. Serve with guacamole and a sprinkle of cilantro Nutrition facts per 9 servings: 416 calories, 14g fat, 60g carbohydrates, 18g protein, 11g dietary fiber

11:39 AM No comments

Is the right franchise waiting for you?

After working for somebody else for a number of years, many people decide they want to own their own business and millions look at franchising as an option, but how do you select the right franchise?

If you are searching for the right franchise business make sure you ask yourself these 6 most important questions before you commit:

1. How Much Does It Cost?

This might seem to be the simplest question, but Franchisors have many fees that you need to be aware of. The initial franchise fee is just the beginning. Do you know how much the royalty fee will be? Does it include advertising? What about the build-out of the store? Most Franchisors will quote a range, say $150,000-$600,000 and this is mainly due to the location and the necessary work that must be done to the building in order to open.

2. How Much Money Can I Make?

Every Franchisor is required to have an updated Franchise Disclosure Document (FDD) on file and as a prospective franchisee; this document must be disclosed to you. The problem you may have is finding someone to help you read and understand this because an attorney normally compiles an FDD. If you do use a qualified Broker they will direct you to Article 19 where the earnings statement will be.

3. How Quickly Can I Make Money?

All businesses have a ramp up period and this is also disclosed in the FDD. Is the typical store making money after 6 months or will you take a year before you see a return on your investment. Ask your Franchise Broker to help you understand the numbers.

4. What Are Others Saying?

In an era of social media and instant news, Franchisor leaders are very careful about the reputation of their brand. As a prospective partner ask yourself if the values of the Franchisor are in keeping with your own. Many business models require business owners to work 7 days a week and if your values are such that family time is more important than working at your store, you may want to reconsider the choices you are making. A good Franchisor Broker will lead you through a validation process where you will see the in depth values of a franchise.

5. What kind of support will I receive?

The Franchise Disclosure Document will reveal the number of stores the parent company has opened in the past year. It will also disclose the number of failed stores and this is an important number to consider as it points to Franchisor support. Ask your Broker to help you with some insight as to how a particular Franchise business is doing.

6. Can I see myself doing this?

Picture yourself making hamburgers or supervising a team who are flipping the burgers. Picture the long line waiting for your new store to open. Not a fast food franchise person? Maybe another concept is a better fit for you. Will you be hands-on or will you be absentee? Can you absorb and compute financials and make a quick decision as to the operation of the business? Ask yourself, your friends and your family how they feel about your decisions and think about the right franchise business fit for you.

Most Franchisors use consultants or brokers to advertise their brand and to bring in potential buyers to grow their business, but not all brokers are created the same. Chuck Machado is a seasoned Restaurant Broker and is a member of the International Business Brokers Association (IBBA). He is also a member of the Franchise Brokers Association (FBA) with advanced training in franchise business sales. He holds a California Brokers License # 01937825. You may visit his website franchisebrokersinc.com

9:14 AM No comments

7:46 AM No comments

10:08 AM No comments

Cream of tartar is simply tartaric acid in powder form. Formed on wine barrels during winemaking and also found in some plants, the cream of tartar is popular among chefs and food enthusiasts. It is often used to prevent crystallization of sugar in syrups, stabilize egg whites and leaven baked foods. The only thing off putting about the cream of tartar is that it is quite expensive and puts a considerate dent in your pockets. The good news is that there are several affordable options which can be a substitute for the cream of tartar if you can’t afford it. Listed below are five substitutes for the popular ingredient;

Lemon Juice

Lemon juice is a great alternative for c ream of tartar when it comes to stabilizing egg whites and preventing crystallization in frostings and syrups. It helps in formation of high and stiff peaks in recipes for egg whites. It is also much easier to use- you just need the same amount of lemon juice as you would need if you were using cream of tartar.

White Vinegar

White vinegar is just as acidic as cream of tartar and can come in handy as a Cream Of Tartar Substitute when you need to stabilize egg whites. It can be used in recipes such as meringues and soufflés. Just like in lemon juice, use the same amount of white vinegar as you would use for the cream of tartar. White vinegar however changes the texture and taste in baked food such as cakes and should therefore not be used in such.

Baking Powder

Baking powder contains both tartaric acid and sodium bicarbonate, so you’d pretty much not need cream of tartar if you have baking powder in your kitchen. The cream of tartar is however a little bit stronger than baking powder. You’d need one and half teaspoonful of baking powder for every single teaspoon of cream of tartar when substituting. The advantage of using baking powder is that it doesn’t change the taste and texture of your food.

Buttermilk

Buttermilk is formed by removing butter from the cream. The acidic liquid is a perfect cream of tartar replacement in some recipes especially when baking. You would however have to take away the same amount of water in a recipe as the amount of buttermilk you are using.

Yogurt

The acidity in yogurt qualifies it as a substitute for cream of tartar in baking. However, yogurt is too thick in its natural state and needs to be thinned out with milk before use. You will also have to take away some amount of water when using yogurt as an alternative.

It is also okay to totally leave out the cream of tartar without finding its substitute. Recipes can still turn out great without them. Sugar that has crystallized can be turned back into syrup by simply reheating when needed. Egg whites and frostings can also do without the cream of tartar or its substitutes. Baked food will however need cream of tartar or its alternatives to be able to leaven.

5:17 AM No comments

11:55 PM No comments

11:19 PM 1 comments

7:47 AM 2 comments

2:01 AM No comments

**One of Apple's 'Best New Apps'. Featured by the BBC, Guardian, Wired, Time Out, Gizmodo, and The Sunday Times**

►WELCOME TO OLIO◄

Connect with your neighbours and local shops so that surplus food, and other household items can be shared, not thrown away. Everything on OLIO is available for free or for donation.

►HOW IT WORKS◄

○ Adding things to OLIO is easy. Simply snap a photo of your item, add a brief description and provide pick-up details. A lovely neighbour will be delighted to take it off your hands.

○ Just browse what is available near you, request anything that takes your fancy and message to arrange a pick-up. It’s as easy as that.

►EXAMPLE OF THINGS SHARED◄

Food items shared on OLIO include fresh homegrown veg from gardens, bread from local bakeries, and unwanted food when starting a diet, moving house or going on holiday. Other household items shared on OLIO include toiletries, cleaning products, clothes, furniture, toys and kitchen gadgets.

►WHAT THE PRESS IS SAYING◄

"The process is simple and just like Freecycle but for food." - Lifehacker

"This app will stop you chucking good food out and give it to your neighbours instead" - Metro

"OLIO aims to match up unwanted food with eager consumers. Think Tinder for your tins, or a fostering service for your fridge and fruit bowl' - Telegraph

►OTHER FEATURES INCLUDE◄

○ DISTANCE – see how near each item is to you

○ NOTIFICATIONS – get notifications when you receive a message from another user or when new items near you is added to the app

○ MY OLIO – see any items you have added or requested, and access the messages for these items

○ SHARE – OLIO will work better the more people who use it. So please share on Facebook and Twitter, or use our refer a friend feature

OLIO be used anywhere in the world, so please install today!

OLIO is supported by the iPhone, iPad, iPad Mini and is optimised for the iPhone 5 and higher. We do not recommend using OLIO on the iPod Touch. Download OLIO now and join The Sharing Revolution!

Too Good To Go

Each year, one-third of all food produced worldwide is thrown away. At Too Good To Go we want to put an end to food waste by creating a world where food produced is food consumed.

Millions of meals have already been saved through Too Good To Go! Do you love great food at a good price? Do you care about the environment? Then download the app right away.

Find. Collect. Enjoy - it’s as easy as 1 - 2 - 3

1. Find a store and place your order through the app
2. Collect your meal at the store at the specified time
3. Enjoy your meal that little bit more knowing you have just helped reduce food waste

See if there’s something nearby and discover stores you didn’t know before. Show some love to your favorite stores by sharing meals with your friends and family. You can also make a list of favorites in the app so you never miss out on a great deal, and when you’re going somewhere new, you can use the built-in map to spot stores nearby.

We help restaurants, bakeries, supermarkets etc. reduce their daily food waste. With prices from £2 - £4 you are guaranteed a bargain - and better yet, you’re helping save the environment.

https://toogoodtogo.co.uk/

FreshSurety

Assured Freshness. No Surprises.
Real time freshness reporting, anywhere in the world, for just a few cents per carton.

http://www.freshsurety.com/

No Food Wasted
NoFoodWasted turns food waste into a choice. Their initiatives make sure everyone in the food chain,
every day, can make the conscious choice whether or not to waste food needlessly.

http://www.nofoodwasted.com/en/

7:33 AM No comments

Chris' World-famous Frittata Recipe

The key to a good Frittata is leftover potatoes. Baked, fried, scalloped, whatever (I prefer baked). They should be cooked once already and placed in the fridge for at least a night. The other ingredients you can make up as you go. I recommend, as a minimum, mushrooms, fresh spinach, onions, peppers, and bacon, but tomatoes, sausage, asparagus, zucchini, and the like are all good ideas. It's best to wait until you have a fridge full of leftovers, and then to simply throw everything in.

1. Start by sauteeing your fresh ingredients with a little oil in an oven-safe pan. I use cast-iron, and it's great. Salt, pepper, garlic, or other spices are recommended at this point. If you have raw meat like bacon, cook it separately, then chop it up and add to the veggies.

2. Throw in your (already-cooked) potatoes, and crisp them up a bit on the outside.

Get the pan up to medium-high. Everything should now be hot, and you should have a thin coating of oil on the pan from all this frying. This is important so the eggs don't stick, but don't overdo it or it will be greasy.

3. As this stuff was cooking, you should have beaten 8-10 eggs in a bowl with a splash of milk. Sometimes I'll mix in a large pinch of dehydrated dill. Maybe this should have been step 1.5. Oh well, do it up, and add this mixture to your vegetables on fairly high heat. The eggs should mostly cover your pan full of tasty ingredients.

4. Cook, covered and without stirring, until the egg mixture starts to solidify around the edges. Be careful not to burn it, but it tastes great if it gets crispy where it touches the pan. This is all very subjective.

5. When you think it's cooked fairly well, without burning, sprinkle whatever kind of grated cheese you can come up with all over the top. Sometimes it's nice to add diced tomatoes too. Put the whole pan into the oven at about 400-450 degrees, and cook until the cheese gets bubbly and the egg cooks through. Feel free to broil it for a few minutes to brown the top. Your eggs should rise somewhat, but not like a girlie-man quiche.

6. When it's done, sprinkle generously with more dill, let it cool and serve with toast.

7. Proclaim, out loud, and to anyone who will listen, that this is "the best frittata this house has ever seen." As you get better with each new incarnation, and more adventurous in your ingredient selection, this statement will almost certainly be true.

https://farm4.staticflickr.com/3224/3063714098_e5170747d8_b.jpg

1:52 PM No comments

1. How Much Does It Cost?

2. How Much Money Can I Make?

3. How Quickly Can I Make Money?

4. What Are Others Saying?

5. What kind of support will I receive?

6. Can I see myself doing this?

Pocket Latte - A New Way to Coffee

Keepers Black : The Original Sparkling Coffee!

Food Quote

About me

Follow Us

Labels

recent posts

Blog Archive