Our lunch today was "Chipotle at home" what you need to make it: 1. One (1) large bag of black beans. 2. Two (2) bags of brown rice (microwave kind) 3. Three (3) cans of RoTell (mild). But you can get the heat that you like. 4. Three (3) cups of water. We put it in a small bowl. 5. Bowl to cook rice in microwave. 6. Large pot to cook in 7. Microwave 8. Sour cream (optional) 9. Crushed red peppers (Optional) How to make it: 1. Boil black beans in a large pot until tender and cooked. Ours took about an hour, but your stove may vary due to temperature. Let the beans cool and drain out any water. Put beans aside. 2. In a large bowl, put one (1) bag of brown microwaveable brown rice and fill the bowl with water. We cook our rice for six minutes. Your cooking times may vary due to the kind of microwave you have. After first bag of rice is done cooking, put that bag to the side to cool. Once rice is cool, put that bag of rice aside. Cook a second bag of rice as above. 3. In a large pot put black beans, and brown rice. 4. Open and drain three (3), cans of RoTell and add contents to black beans and rice. 4. Put stove on medium heat and stir adding a little bit of water to the pot. This is so the food doesn't stick. The goal is to warm the food since it's been cooled. We warmed ours for 30 minutes. Your stove may vary. You may now serve your food adding sour cream and crushed red peppers if you want. How to support me as an author and content creator: ⬇️ Come check out my book 📕: Life with Nystagmus: 10 Questions Parents Ask Me https://a.co/d/2w1GGjJ Come check out my merch shop 👕: https://lnkd.in/eQXQUyav Come visit me on Facebook: https://lnkd.in/enh3EwBp Rumble: harrisinkwell Instagram: https://lnkd.in/gMF5BTDG X: Harrisinkwell Website: www.harrisinkwell.com
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Leftover bread can be transformed into a versatile ingredient known as breadcrumbs. 🍞 This eco-friendly repurposing technique prevents food waste and adds a delightful texture to your homemade meals. 🍲 To create breadcrumbs, dry the leftover bread in the oven or air fryer until it becomes crispy. Then, crush it into fine crumbs using a rolling pin, food processor, or even your hands. Use these breadcrumbs to coat meat or fish before frying, add texture to meatballs or burgers, or even thicken sauces and soups. 🥩🐟 #foodrepurposing #sparebasketsfood #foodrescue
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Exciting Recipe Wednesday Alert! 🌟 This week, dive into the warmth of a classic Chicken Pot Pie! 🥧✨ Check out the simple steps below: CRUST: Step 1: Freeze flour and butter for 30 minutes. Step 2: In a food processor, blend flour, baking powder, and kosher salt. Add butter and pulse until pea-sized pieces form. Slowly pour in 1/2 cup of water until the dough comes together. Step 3: Turn out onto a floured surface, form 2 balls, flatten into discs, cover, and refrigerate for at least 30 minutes FILLING: Step 1: In a pot, melt butter. Add onions and carrots; cook until softened. Stir in garlic, then flour, and cook until golden. Gradually whisk in broth. Bring to a boil, and cook until thickened (about 5 minutes). Step 2: Remove from heat, stir in cream, then add chicken, peas, parsley, thyme, salt and pepper. Let cool. ASSEMBLE & BAKE: Step 1: Preheat oven to 375°F. Step 2: Roll out the dough, and place in a pie dish. Step 3: Add filling & cover with the second dough, seal edges, and cut slits. Step 4: Brush with egg wash, and sprinkle sea salt. Step 5: Bake until golden (approx. 45 mins). Cool for 15 minutes before serving. Enjoy! 🥧✨ #RecipeWednesday #ChickenPotPie #HomemadeGoodness
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Epicure Ambassador | Food Expert & Recipe Creator | Helping busy families create healthy, 20-minute meals | Foodie, dog lover, coffee enthusiast.
Berry Granita A refreshing dessert—perfect any time of the year, especially if you freeze your summer u-pick berries. Easy to prep; simply allow 4–6 hours to freeze prior to serving. This will be worth the wait, never have an excuse to miss your daily serving of fruit again! Ingredients 4 cups fresh or frozen unsweetened berries 3 tbspSummer Berry Sweet Dip Mix 2⁄3 cup water Preparation In two batches, pulse 2 cups strawberries and 1 1⁄2 tbsp Summer Berry Dip Mix in a blender or food processor until coarsely combined. Slowly add 1⁄3 cup water and pulse until smooth and thick, regularly scraping down sides with a spatula. Pour into an 11" x 7" non-stick pan. Freeze 4–6 hours, or until completely frozen. Return to blender and pulse briefly to create a thick slush, taking care not to over-blend. Spoon into individual dishes and serve immediately. https://lnkd.in/ghQjtixd
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Oh, the pantry! It's like a little treasure trove in our homes, isn't it? But sometimes, finding that bag of rice feels more like a scavenger hunt. Picture this: more shelves, neatly organized, where every little thing has its own spot. Blissful, right? Adding more shelving to your pantry doesn't have to be a big ordeal—it's a simple change that brings a huge sigh of relief. Imagine easily spotting your spices, baking supplies, and snacks without moving a single can. No stress, just a well-organized space that makes cooking a breeze. Let's make that dream pantry a reality, shall we? #KitchenBliss #CustomPantry #OrganizeYourKitchen
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Ever feel like your pantry is a puzzle of mismatched containers and forgotten ingredients? A well-organized pantry can save you time, reduce waste, and make cooking more enjoyable! Start by grouping similar items—like canned goods, snacks, and baking essentials—and store them in labeled clear bins or jars so you can easily see what's on hand. Use shelf risers for canned goods and stackable containers for grains or pasta to maximize space. Every few months, take a quick inventory to keep things fresh and organized. Ready for a pantry refresh? Let's turn chaos into a well-ordered oasis! 🌱
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Today is the National Day of 🇦🇹Austria! So let's cook Wiener Schnitzel, one of the country's national dishes. 🧑🍳Lay out the cutlets, remove any skin, and pound until thin. Season both sides with salt and pepper. Place flour and breadcrumbs on separate flat plates, and beat the eggs together on another plate using a fork. Coat each schnitzel on both sides in flour, then dip it in the beaten eggs, ensuring no part of the schnitzel remains dry. Finally, coat it in breadcrumbs, pressing them down gently with the back of a fork. 🍋In a large pan, melt enough clarified butter for the schnitzel to float freely in the fat (or heat plant oil with 1–2 tbsp of clarified butter or butter). Only place the schnitzel in the pan when the fat is hot enough to hiss and bubble if some breadcrumbs or a small piece of butter are added. 🍒Depending on the thickness and type of meat, fry for 2 to 4 minutes until golden brown. Turn using a spatula (do not pierce the coating!) and fry the other side until it is a similar color. 🍲Remove the crispy schnitzel and place it on kitchen paper to drain. Gently dab it dry. Arrange the schnitzel on a plate and garnish with lemon slices before serving. Serve with parsley potatoes, rice, potato salad, or mixed salad. 😋Bon appétit!
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🍞 Sourdough Bread: From Starter to Showstopper! 🌾 Listen up, bread lovers! Sourdough isn't just bread - it's an art form, a science, and honestly, a total labor of love. Ever wondered how to create that perfect crusty, tangy loaf that looks like it came straight from a fancy bakery? Get ready for your bread-making revolution! For those who think sourdough is complicated, prepare to have your mind blown. This recipe breaks down the process into simple, manageable steps. No fancy equipment, no culinary degree required - just patience and a little sourdough magic! Ingredients: 1. 100g whole wheat flour 2. 400g unbleached all-purpose flour 3. 375g filtered water (room temperature) 4. 12g kosher salt (Morton's) 5. 90g sourdough starter (fed or unfed) Two-Day Bread Journey: Day 1: 1. Mix dough, cover 2. First stretch + fold 3. Second stretch + fold 4. Bulk ferment 12-18 hours Day 2: 1. Shape loaves 2. Preheat oven 3. Bake bread! Pro tip: Flexibility is key! You can even do the second rise in the fridge for up to 12 hours. 🕰️ 🌟 Want professional-looking bread? Score the top before baking for that gorgeous bakery look! Save this recipe for your sourdough adventure! Share your bread stories below! 👇 #SourdoughBread #BakingHacks #BreadMaking
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Are you getting the chills 🍂 of the approaching fall season? We are, for sure – and not only because we master the layering up of great coverage, but because more tasty 🍅 experiences are soon to come. Only one way to find out just how seriously you’ll fall for this one… Instructions: In a large bowl, combine the flour, olive oil, Greek yogurt, and black sesame seeds. Mix until it comes together into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 1-2 hours to firm. Preheat oven to 350°F. Roll out the chilled dough on a sheet of parchment paper into a rustic circle, about 1/4 inch thick. Spread the Dijon mustard evenly over the dough, leaving a 1-inch border. Sprinkle the breadcrumbs over the mustard to absorb moisture from the tomatoes 🍅. Arrange the tomato slices in an overlapping pattern on top of the breadcrumbs. Season with a pinch of sea salt 🧂 and freshly ground black pepper. In a small bowl, toss the sliced onion 🧅 with the honey 🍯 and chopped garlic until fully coated. Distribute the honey-glazed onions evenly over the tomatoes. Gently fold the edges of the dough over the filling, pleating as you go, to form a rustic edge. Bake for 35-40 minutes, or until the crust is golden brown 🍞. Remove the tart from the oven and let it cool slightly. Place the burrata 🧀 in the center, cutting a small cross on top to allow the creamy interior to flow out slightly. Garnish with fresh basil leaves, a light drizzle of olive oil, and a sprinkle of sea salt. Serve warm or at room temperature.
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Are you getting the chills 🍂 of the approaching fall season? We are, for sure – and not only because we master the layering up of great coverage, but because more tasty 🍅 experiences are soon to come. Only one way to find out just how seriously you’ll fall for this one… Instructions: In a large bowl, combine the flour, olive oil, Greek yogurt, and black sesame seeds. Mix until it comes together into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 1-2 hours to firm. Preheat oven to 350°F. Roll out the chilled dough on a sheet of parchment paper into a rustic circle, about 1/4 inch thick. Spread the Dijon mustard evenly over the dough, leaving a 1-inch border. Sprinkle the breadcrumbs over the mustard to absorb moisture from the tomatoes 🍅. Arrange the tomato slices in an overlapping pattern on top of the breadcrumbs. Season with a pinch of sea salt 🧂 and freshly ground black pepper. In a small bowl, toss the sliced onion 🧅 with the honey 🍯 and chopped garlic until fully coated. Distribute the honey-glazed onions evenly over the tomatoes. Gently fold the edges of the dough over the filling, pleating as you go, to form a rustic edge. Bake for 35-40 minutes, or until the crust is golden brown 🍞. Remove the tart from the oven and let it cool slightly. Place the burrata 🧀 in the center, cutting a small cross on top to allow the creamy interior to flow out slightly. Garnish with fresh basil leaves, a light drizzle of olive oil, and a sprinkle of sea salt. Serve warm or at room temperature.
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