My first try at this location. Pretty tasty. Haven't decided if it's better than my spot closer to home.

Simple lunch for two with incredible flavors.

Homemade cereal "bars", in a more robust form factor - as trekking provisions.

Recipe for 20 servings á 400kcal:

• 200g brazil nuts
• 400g oat flakes
• 40g flax seeds
• 150g trail mix
• 200g dried cranberries
• 100g coconut oil
• 100g almond butter
• 100g sunflower seeds
• 100g chocolate chunks
• 300g frozen berries
• 250ml maple syrup

Melt the liquid ingredients, chop the rest and mix everything together. Compress firmly into a tray with a spoon or jar. Bake at 170°C for 60-80 minutes.

For an upcoming 12-day trek in Norway, I made these cereal bars in puck shape for better storage inside my backpack. Regular bars just turn into fine powder by day 2 on the trail.

Additional advantage of the puck shape - efficient and safe storage inside a chopped bottle (last year, thus the chocolate coating):

Pecan banana overnight oats with some coconut yogurt

From Chinatown Cafe, Boston. This stuff is addictively tasty.

This turned out amazing. I used fresh broccoli, not frozen, which was nice because it had a nice little crunch to it. Using frozen I think it would've felt to mushy. Some crispy bacon would be such a great addition. The recipe I used is at the link below.

https://getpocket.com/explore/item/almost-alfredo-broccoli-and-chickpeas

Made this crispy fried sandwich the other day. Pick your protein, I used tofu because I had it haha. Bottom up: bread, Aoli, tomatoes, Alberta lettuce, breaded and fried protein, sriacha, bread.

https://www.youtube.com/watch?v=CfqVPGlgO-M

cross-posted from: https://lemmy.world/post/33914744

• 1.5l chicken broth
• 500g turkey breast
• 200g "glass" noodles
• 1 stalk lemongrass
• 1 piece ginger, sliced
• 3 garlic cloves, smashed
• 1 onion
• 1 red spring onion, 1 red pepper
• Fresh coriander
• 1 chili
• Aromatics: 1x Cinnamon stick, 3x star anise, 10x coriander seeds, 10x black peppercorns, 5x cloves (ish)
• Fish sauce, hoisin, cooking sake.

1. Roast the aromatics, onion, ginger and garlic in a dry pan.
2. Simmer chicken broth with the aromatics, onion, ginger and garlic for 10–15 minutes, strain it.
3. Pan fry the turkey breast for 5 minutes on each side, remove and slice.
4. Add turkey slices to broth and poach until just cooked for a few minutes.
5. Add one tablespoon of each fish sauce, hoisin, cooking sake.
6. Cook noodles separately.
7. Finely slice peppers, red spring onion, chilli.
8. Divide noodles into bowls, top with turkey, veggies, pour over hot broth.
9. Garnish with fresh coriander.

Some images during:

Can't guarantee the authenticity of the recipe, I'm an East-European living in Germany, so I just used a few online recipes and the ingredients I had available :)

We ate wild scallops and it was so tasty that I ordered a second order.

Bacon Turkey Mushrooms Green onion Garlic clove Sugar Peas Kalamata Olives Habanero Gruyere Bleu cheese Red grapes Blackberries Strawberries Honey

cross-posted from: https://lemmy.world/post/33714754

Jasmine Rice, roasted tempeh, egg noodles, prawn crackers & of course sambal

My gal sets up this sweet treat when we road trip to visit new breweries.

Today we'll have grilled fish for dinner. I have two more of those bad boys.

I'd love to have space for a grill at home like we have here at this Airbnb.

cross-posted from: https://lemmy.world/post/33330572

Pan-fried 1kg turkey breast chunks, set aside. In the same pan, cooked shallots, garlic, fresh ginger, fresh turmeric, lemongrass, galangal, coriander seeds, lime leaves. Stirred in 50g panang curry paste and 500ml coconut milk.

Simmered 10 min, then added turkey back in with some carrot matchsticks. Turned off the heat, finished with chopped red chilli, coriander leaves, spring onions.

Served with jasmine rice.

Four pork bellies on a Weber Smoky Mountain. Made with apple smoke. Served sliced in a bahn mi. It was amazing.

Two months ago I gave my old smoker to a friend. He’s been peppering me with questions all summer as he tries out various meats. Last night we went over to his place and he served these. Felt like I was a professor and this was his final exam.

delicious pasta from the sea to the table