VirgysKitchenandGarden

Avoid throwing away fruits. Avoid freezing whole fruits because they become limp. Cut pineapple and other big fruits into chunks. Blend and freeze them instead for smoothies, yogurt, popsicles, and fruity drinks. After blending/pureeing, pour them into glass containers (I dislike plastic in any situation that will cause a chemical change to food: Heating or freezing food in plastic). Freeze until needed.

I made this mackerel Stew last night. It's almost gone. It's that good. If you have not made one before, I promise that you have found a new favorite stew. The only problem is that it will finish too fast. Cooking for two: 2 big ripe tomatoes 🍅: Wash and chop into small chunks with water added in a blender. 1 red bell pepper: Wash, core, and dice the pepper. 2 habanero or scotch bonnet red or orange peppers: Wash and clean out the interior to get rid of all the seeds. 1 large ball of red/purple onion: Diced 1 can mackerel fish In a big pot, add about two tablespoonfuls of olive or avocado oil. Simmer the fresh tomatoes until the tartness is gone and the grease floats at the top. In a medium saucepan, simmer the chopped habanero with the red bell pepper until done.  In a medium pan, sauteed the chopped onions until tender and emits a rich fragrance. Add the habanero/bell pepper and the sauteed onion to the tomato sauce. Add herbs and spices: Black pepper, curry powder, turmeric

When my refrigerator has uncoordinated items, my brain goes into overdrive. I opened the fridge and saw no eggs. I was almost despondent. What's breakfast without some sort of cooked eggs? My culinary brain asked for one minute to process. Viola! I am making a delicious high-protein breakfast sans eggs. I was grading hundreds of essays today *October 30, 2022). When all parts are taken together (editing, revising, and final copies), good nutrition is paramount for grading essays. Once I delve into the grading quagmire, I don't know when I will surface again for a real meal.

Today, I felt like eating a mushroom melt sandwich, my version. Garlic oil (a rare find) Slices of toasted bread Sauteed and seasoned mushrooms Mozzarella cheese ------------ The melted cheese makes all the difference. --------- Follow the pictures for a nutritious mushroom melt.

With an early release from school on Friday, I desired to treat myself to an off-campus brunch. I went to First Watch Restaurant . (I always cook and bring my lunch to work.) I loved my brunch from First Watch Restaurant so much that I decided to recreate it one beautiful Sunday morning, December 18, 2022, to be exact. It was a wonderful experience because First Watch never disappoints, except that my pleasant potatoes are more delicious. My teapot is prettier. Instead of the orange marmalade I love, I was offered grape preserve, which wasn't bad. There was no candle for obvious reasons. I had the most amazing Kale Tonic, which First Watch does best. At home, I duplicated all the dishes I had at First Watch except for the condiments: Pleasant potatoes, egg white, and Belgian waffles.   Sorry to say, but my homecooked eggs and pleasant potatoes tasted better than the ones I ate at First Watch. I concede that their waffles were bigger and better. We both used cream color dinnerware,

I just love to make my salads rich, textured, and different from each other. The key is to add different types of protein: Egg, cold-water/wild-caught fish, nuts, skinless & boneless low-fat meat, beans, etc.  Other times I add these vegetables and fruits that are rich in protein: Broccoli, spinach, green peas, mushrooms, Brussell sprouts, arugula, and fruits: Mandarin orange strips, strawberries, and avocado. Left picture: Start with shredded lettuce; add one boiled egg, peanuts, and one can of sardine; mix. Middle: Add black olives, shredded carrots, and jalapenos. Right: Mix some more.  Enjoy the soft and crunchy combination! --Frances Ohanenye maintains this visual "cookbook" that features processes and ingredients in pictures. The offerings have evolved into vegetarian and food-allergy recipes. Other cooks and chefs should calibrate according to their locale, availability, and preference. Click on "Open Source Cooking" (http://www.virgyskitchenandgarden.com