Johnson takes a different path. She bristles at the assumption that because she’s writing about food she must be “writing a lovely book of lovely recipes that will be beautifully photographed.” (There are no photos in her book and only a handful of recipes, including two of Johnson’s own: “A Spell to Purge Melancholy on Halloween” and “Bad news potatoes: for one, obviously.”) Food, she reminds us, can also be nightmarish. Studying in Berlin one winter and feeling homesick, she buys a bag of oranges from the supermarket. It is a way of honoring the advice she imagines her mother would have given her.But when she peels the first orange the flesh moves: It is full of maggots. Elsewhere she keeps a list of foods her friends don’t eat, which gives her “creative constraints to work within.” There are times when she has no interest in cooking or food but nevertheless keeps a log of her eating habits. “Much writing about food is lovely and comforting,” she wrote, “but not all of it must be, and the feeling that it should be is a symptom of the culture that underestimates the recipe.”
Writers and scholars have not entirely ignored recipes as a subject for serious study. Sylvia Plath, in her journals, once wrote that she turned to the Joy of Cooking as if it were “a rare novel.” Worried that she was succumbing to domesticity, she took comfort in the fact that Virginia Woolf fought off depression by cleaning out her kitchen and cooking “haddock and sausage.” More recently, Susan Leonardi, a professor emerita of English at the University of Maryland, has treated recipes and cookbooks, including the Joy of Cooking, as literary texts that merit closer reading. Some have taken up the mantle. Laura Shapiro, the author of several books, including Something From the Oven: Reinventing Dinner in 1950s America, has used mass circulation recipes among other historical documents to explore the relationship between food and gender in twentieth-century America. Food studies programs have proliferated, mirroring a growing interest in food writing, the anthropology of food (sometimes referred to as foodways), and the relationship between food and politics. Vittles, the twice-weekly newsletter on food and culture where Johnson is an editor, is a good example of the broader interest that has taken root.
Johnson reads recipes as closely as she would any other text, including the Odyssey, versions of which she is poring over for her Ph.D. Her chapter “consider the sausage!” (a play on MFK Fisher’s 1941 book Consider the Oysters) is a clever critique of psychoanalyst DW Winnicott’s dismissive treatment of those who follow recipes. In a 1970 essay, Winnicott derived the use of recipes as “slavish,” the antithesis of living creatively. His case study was Mrs. Beeton’s method for cooking sausages from her 1861 Book of Household Management, perhaps because it is so straightforward. (Johnson refers to her as the “mother of all recipe writers” and sees in Winnicott’s choice an attempt to undermine her long-established authority.)
On this week’s episode of Dinner SOSfood director and host Chris Morocco talks to caller Maya about basic “meal frameworks” that can easily be adapted.
Maya’s meal frameworks are dishes she understands how to make and doesn’t often stray from. She’s looking for more recipes that she can add to her repertoire that will let her experiment with a structure that she knows (and trusts!). Chris and guest host Claire Saffitz get to work thinking of recipes that leave room for inspiration rather than needing to be followed to a T.
Claire’s latest go-to framework? Noodles that lean into whatever produce, leftover protein (like sliced steak or shredded chicken), and pantry ingredients you have on hand. Claire also loves dressing up crispy cutlets and ground meat.
Chris chooses to tackle the skillet chicken thigh that seems to have found its way into every weeknight dinner recipe, but he suggests one that’s a winner—Molly Baz’s One-Pan Chicken Thighs With Burst Tomatoes, Harissa, and Feta.
Claire’s prized, beloved cat Felix provides moral support as the hosts dive into Maya’s conundrum. Listen now to get inspiration from Chris, Claire, and Maya to build your go-to dinner framework.
One-Pan Chicken Thighs With Burst Tomatoes, Harissa, and Feta
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You can’t go wrong with storing onions in your pantry! This staple ingredient is used in all sorts of dishes. Not only is it part of the classic trio of carrots, onions, and celery (also known as mirepoix) used for many soups and sauces, but it’s also one of the most delicious burger toppings when sliced and served raw. If you’re looking for other ways to use up a bag of onions, read on for our best onion recipes that might just surprise you. Here, you’ll find tons of ways to cook with onions—like caramelized onions, grilled onions, fried onion rings, and roasted onions with pork and apples. Plus, we’ll show you how to pickle onions for a flavorful addition to tacos and salads.
Looking to make onions the star ingredient? Give our recipe for a big blooming onion a try! It’s crispy and golden on the outside and sweet and tender on the inside—and it’s just like the kind you might find in a restaurant! Or try out the viral French onion pasta recipe that’s incredibly rich and cheesy. Prefer cooking with scallions or green onions? Look for the flaky sour cream and onion biscuits or the five onion tart that gives all different types of onions a try. If big, bold flavor is what you’re after, these onion recipes are a great place to start! Just make sure you know how to cut onions without crying!
Sour Cream and Onion Biscuits
There’s just something about the flavor combination of sour cream and onion that’s so darn good. The key is to use scallions (or green onions), chives, and ranch seasoning mix.
Get the Sour Cream and Onion Biscuits recipe at The View from Great Island.
Ginger Beef and Onion Rice Bowls
Thinly sliced onions add even more flavor to this ginger-garlic marinated beef recipe. Serve it all on top of fluffy rice with sliced scallions for the perfect weekend meal.
Get the Ginger Beef and Onion Rice Bowls recipe at Butter Be Ready.
Five Onion Tarts
This recipe uses not one, not two, but five different types of onions! We’re talking scallions, shallots, yellow onions, leeks, and chives!
Get the Five Onion Tart recipe at The Modern Proper.
Cream of Onion Soup
This silky-smooth, creamy soup looks (and tastes) impressive, but you’ll be surprised to learn that it’s ready in under 25 minutes!
Get the Cream of Onion Soup recipe at Little Sunny Kitchen.
Grilled Veggie Salad with Grilled Vidalia Onion Salad
Vidalia onions are naturally mild and sweet, plus they’re perfect for grilling! They get those beautiful char marks for the salad and they can even be blended up into a creamy onion dressing.
Get the Grilled Veggie Salad with Grilled Vidalia Onion Salad recipe at A Farmgirl’s Dabbles.
Caramelized Onion Mushroom Crostini
Lots of butter and Marsala wine help make the onions and mushrooms super caramelized and jammy. Add some fresh thyme leaves and use the mixture as a topping for crisp crostini bread.
Get the Caramelized Onion Mushroom Crostini recipe at Foodie Crush.
Maple Pork Roast with Apples and Onions
The combination of roasted apples and onions adds a much sweet and savory flavor to this simple pork dish. It’s perfect for fall weekend dinners or even holidays!
Get the Maple Pork Roast with Apples and Onions recipe at Julie’s Eats and Treats.
Air Fryer Onion Rings
Just because you’re eating healthy doesn’t mean you can’t enjoy this crispy fried favorite! Try the air fryer version for a healthier spin on the game day food.
Get the Air Fryer Onion Rings recipe at Amanda’s Cookin’.
It’s berry season and you know I’ve been running my cart all over Whole Foods picking up delicious pints of every single berry you can think of. This time of year I’m down to put berries in literally anything. They’re perfect for smoothies, fresh salads, topping yogurt bowls, and of course, making incredible desserts like these blueberry pie bars.
I first made these gluten free blueberry pie bars back in 2019 after the organic blueberries went on sale at the grocery store. Of course, I picked up pints on pints of these delicious berries, and my brain was buzzing about what I should make. Blueberry pie? Too complicated. Blueberry salad? Sound delicious. Blueberry crumbles? Maybeeee.
Finally, the winning idea hit: healthier blueberry bars with an oatmeal crumble! Sounds dreamy, right? Just you wait.
These amazing blueberry bars aren’t overly sweet or filling, which makes them perfect for a quick grab-and-go add to your breakfast or even a snack. The oatmeal crumble is crunchy and full of delicious toasted oatmeal flavor.
Personally, I think they taste like a Nutri-grain bar, which I love to eat for breakfast growing up.
Welcome to the AK Summer Series
For the rest of the summer, we’ll be dedicating each week to select summer produce! Week 1 we’re celebrating all things BLUEBERRIES, kicking it off with these wonderful bars. Stay tuned on the blog and on Instagram for each week’s produce highlights, fun videos, and more.
The ingredients in these easy blueberry pie bars
These healthy blueberry bars use super simple ingredients, come together in just 15 minutes or so, and only take about 30 minutes to bake. To make this recipe, you’ll need:
Oat Flour: to easily keep the bars gluten free. Learn how to make your own oat flour right at home here!
Rolled oats: you’ll need old fashioned rolled oats for that amazing crumble topping. As always, use gluten free rolled oats to keep the bars gluten free, and don’t use steel cut oats.
Sweeteners: we’re using brown sugar to help these bars stay true to flavor and texture. You’ll also need some pure maple syrup to naturally sweeten the filling.
Cinnamon: for that true pie flavor in the crust and crumble.
Baking staples: remember to use baking soda, salt & vanilla extract. You’ll also want to add a little almond extract for incredible flavor in the crust, crumble & filling.
butter: this helps the crumble clump together and turn a delicious golden color. Use a vegan butter stick to keep the bars vegan and dairy free!
Blueberries: the star of the show in these blueberry pie bars! Feel free to use fresh or frozen in this recipe.
Cornstarch: you’ll need a little cornstarch or arrowroot starch to perfectly thicken the blueberry filling.
Simple ingredient swaps
As always I recommend sticking with the recipe as closely as possible to get the best results. There are a few easy swaps you can make in blueberry pie bars that will keep them amazing:
Swap the flour: if you don’t have oat flour you can easily sub all purpose flour. Reminder: see note below for making your own oat flour at home!
Choose your sugar: instead of brown sugar you can also use coconut sugar. Please note that you may not get the best “crumble” in the topping with coconut sugar, and you can also learn how to make your own brown sugar here.
For the blueberries: as a reminder, you can use fresh or frozen blueberries in this recipe.
How to make your own oat flour
You can easily make your own gluten free oat flour by simply placing gluten free oats into a blender and blending/pulsing until they’re smooth and resemble a fine flour. This is probably the cheapest option. Check out my tutorial with all of my best tips & tricks. Always measure the oat flour after you blend it to ensure that you’re using the proper amount called for in the recipe.
The best blueberry pie bars in 3 simple steps
Make the crust & crumble. First, you’ll mix the oats, oat flour, brown sugar, cinnamon, baking soda & salt in a bowl. Then stir in melted vegan butter or regular butter, vanilla extract and almond extract. Press a little more than half of the mixture into an 8×8 inch pan lined with parchment paper, then set the rest of the crumble in the fridge for later.
Make the filling. make your blueberry pie filling, which is naturally sweetened with pure maple syrup and blueberries. Place a medium pot over medium heat. Add in blueberries, maple syrup, almond extract, cornstarch (or arrowroot) and salt. Use a wooden spoon to press down and break down the blueberries just a bit. Bring to a boil, then reduce the heat and simmer until the filling thickens. Pour over the crust.
Assemble & bake. Sprinkle the remaining crumble all over the top of the blueberries and then bake for 30-40 minutes until the filling is bubbly and the oatmeal crumble is slightly golden brown. YUM. Cool completely and then cut into bars.
Can I use a different fruit?
Sure! Because this blueberry pie bar recipe is so versatile, you can easily mix it up with other berries. Be sure to try these amazing pie & crumble bars as well:
Jazz up your blueberry pie bars
These gluten free blueberries are, of course, delicious on their own, but I have 2 fun ways for you to jazz up the flavor a bit:
Add lemon: mix in zest from 1 lemon for an extra bright, fresh flavor in the filling.
Drizzle a glaze: melt a little white chocolate and drizzle it over the bars for an even more decadent treat. You could also do this with a lovely lemon glaze from this cookie recipe! YUM.
in the fridge: I recommend storing these covered bars in the refrigerator for up to 1 week.
in the freezer: yes, these blueberry pie bars are freezer-friendly! Once they’re completely cooled, simply place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit in the fridge before eating.
More blueberry recipes you’ll love
Get all of my fresh berry recipes here!
If you make these blueberry bars, please let me know by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo.
Blueberry Pie Bars with Oatmeal Crumble (vegan and gluten free!)
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Perfectly sweet healthy blueberry pie bars topped with a delicious oat crumble. These easy vegan and gluten free blueberry bars taste just like blueberry pie and will be your new favorite treat for spring and summer!
For the crust and crumbles:
1 ½cupsgluten free oat flour (or sub all purpose flour)
1cupold-fashioned rolled oats, gluten free if desired
½cuppacked brown sugar (or sub coconut sugar but you may not get the best ‘crumble’)
8tablespoonsbutter or vegan butter stick, melted
For the filling:
2 1/2eating cups of fresh or frozen blueberries
3tablespoonspure maple syrup
1tablespoonscornstarch or arrowroot starch
Optional to make the one with a hint of lemon flavor: zest from 1 lemon
Preheat oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
Make the base + topping: In a large bowl, use a fork to mix together the oat flour, oats, coconut sugar, cinnamon, baking soda and salt. Add in melted butter, vanilla extract and almond extract and stir until a nice crumble forms and the dough begins to clump together.
Place 1 3/4 cups of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping). Use your hands to evenly press the dough to the bottom of the pan.
Next make your blueberry pie filling: place a medium pot over medium heat. Add in blueberries, maple syrup, almond extract, cornstarch (or arrowroot) and salt. Use a wooden spoon to press down and break down the blueberries just a bit.
Bring to a boil, then reduce heat and cook for 3-5 more minutes until the mixture is thickened up and nicely coats the back of a spoon.
Pour the mixture over the crust and use a spoon to spread evenly.
Take the remaining topping out of the fridge. By now there should be some nice crumbles that have clumped together. Sprinkle the topping over the blueberry filling.
Bake for 30 minutes or until the filling is bubbly and the topping is golden.
Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Bars are delicious served at room temperature or straight out of the fridge. Use a sharp knife to cut into 16 bars before serving.
To store these blueberry pie bars: the bars are delicious served at room temperature or straight out of the fridge. I recommend storing in the fridge for optimal freshness.
Qit might not be something you would automatically think to try, but it’s a really fun dessert. When you whip the jelly, it transforms from crystal clear to white and opaque, almost like a cloud. The result is so light and interesting that it makes for the perfect finish for a summer meal, like sweet, citrus-scented air. I was originally inspired to make this after chef Rosy Rong found it in an old English cookbook, and then I found myself standing in the pastry section at St John’s with a hand whisk and a large bowl. it took for ever!
Whipped lemon jelly
Prep 5 min Cook 30 min Set 8 hrs+ makes 1 large jelly, or enough to serve 5
Make the jelly base by heating the cordial, lemon juice, sugar and 250ml water in a pan. Meanwhile, soak the gelatin in 250ml cold water until softened, then remove and squeeze out the excess water.
Once the cordial mix is steaming, take it off the heat and add the gelatine, stirring to dissolve. Pour into a heatproof dish, leave to cool, then chill for four to six hours, or overnight, until set firm.
Scoop the set jelly into the bowl of a stand mixer and whip on medium speed for 10-15 minutes, or until doubled in size – it will look almost cloud- and meringue-like. If it’s not quite there, whisk for a little longer.
Decant into serving glasses (or one large serving bowl) and return to the fridge for about four hours, until set again. Serve cold with fresh berries or cream blended with strawberries, plus perhaps some crushed meringue.
To me, the Fourth of July marks the peak of summer. The days are longer, we’ve been getting outside as much as possible, and you know I’ve been firing up the grill as much as I can.
Peak summer calls for delicious, easy Greek chicken kabobs that not only makes a healthy dinner but is also easy to whip up during the summer weekends. I included options for grilling and baking these kabobs, plus delicious sides we love to serve with them. They have a homemade Greek marinade, and plenty of rainbow veggies and truly make the best dinner!
Now I don’t know about you, but I’m a huge lover of Mediterranean-inspired cuisine. Give me all of the feta, olives, hummus, greek rice, and tomatoes. Oh, and we can’t forget about the cool cucumber yogurt tzatziki sauce now, can we?
If you haven’t made my homemade easy tzatziki yet, you must!
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What you’ll need to make Greek chicken kabobs
These wonderful Greek chicken kabobs are made with a few summer staples and are loaded with flavour. I absolutely love when there are tender, sweet bell peppers served with my Greek chicken, so we’re using all three stoplight bell peppers in the recipe, too! These are the basics you’ll need (and we’ll chat marinade below!):
chickens: you’ll need a pound of boneless, skinless chicken breast.
Veggies: we’re packing in all of the fresh summer produce with red, yellow, and green bell pepper, plus a zingy red onion.
Marinades: the homemade Greek marinade is what makes these kabobs extra special! See below for all of the deets.
The best Greek marinade for chicken
These Greek chicken kabobs are first marinated in a zesty, homemade Greek dressing before being placed on the grill. This is to ensure the chicken is not only full of Greek flavors but also tender and delicious. The Greek marinade I like to use for chicken kabobs is full of flavor. You’ll need:
Make these kabobs your own
The great part about these easy Greek chicken kabobs is that they’re super easy to customize with your fav summer produce! Feel free to sub in:
Be sure to get all of my best tips and tricks for chopping and grilling vegetables here!
How to grill Greek chicken kabobs
Prep your grill & kabobs. Preheat your grill to medium-high heat and place your veggies & marinated chicken pieces onto 8 skewers. Leave a small space between the ingredients so they cook evenly.
Grill the kabobs. Place each skewer on the grill and cook for 8-10 minutes on each side. Keep the lid closed while they’re grilling! Grill until the chicken is fully cooked and the veggies are tender.
Serve ’em up. Remove the kabobs from the grill and serve with tzatziki sauce and your fav sides!
Easily cook these chicken kabobs in the oven
I realize not everyone owns a grill, so I’ve also included instructions on how to make these Greek chicken kabobs in the oven — and they’re just as yummy. Here’s how to do it:
Prep your oven. Preheat oven to 400 degrees F. Line a large baking sheet with foil.
Prepare your kabobs. Thread on the chicken and veggies as directed in the recipe.
Bake your kabobs. Place skewers on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through. Chicken is done when no longer pink, or when a meat thermometer reads 165 degrees F. Serve with sauce, roasted potatoes or rice of your choice!
Using wooden skewers? Don’t forget this step
If you’re using wooden or bamboo skewers, be sure to soak them for 15 minutes before cooking your kabobs on the grill or in the oven so they don’t burn.
Our favorite grilling tools
Find all of our go-to kitchen essentials here.
Delicious recipes to pair with these kabobs
Get all of our amazing summer recipes here!
I hope you enjoy this easy grilling recipe for Greek chicken kabobs. Don’t forget that delicious homemade tzatziki sauce for dipping! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Greek Chicken Kabobs
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Easy & delicious Greek chicken kabobs made with a yummy, zesty Greek marinade, red onions and three different types of bell peppers. Make these Greek chicken kabobs on the grill or in the oven and serve them with a homemade Greek yogurt tzatziki sauce! The perfect summermeal.
Cut chicken into cubes, about 1 1/2 inches long, then place them in a large bowl. Add olive oil, lemon juice, dijon mustard, garlic powder, oregano, salt and pepper. Mix chicken together and let marinate in refrigerator for 15-30 minutes
While the chicken is marinating, cut red bell pepper, green bell pepper, yellow bell pepper and red onion into 2×2 inch pieces (to be skewered).
Preheat grill to medium-high heat.
Place peppers, onions and chicken pieces onto a skewer, leaving a small space in between each ingredient and alternating ingredients as desired. You should be able to get about 8 skewers in total.
Grill skewers for 8-10 minutes on each side, or until meat is cooked through and vegetables are tender.
Serve kabobs with tzatziki sauce and whatever else you’d like (potatoes, rice, quinoa are all great options). Serves 4, 2 kabobs each.
If using wooden skewers, make sure to soak them for 15 minutes before cooking; this is to prevent burning in the oven or on the grill. See the full post for instructions on how to cook these kabobs in the oven.
You should put Link’s culinary skills to the test with the best recipes in The Legend of Zelda: Tears of the Kingdom. Instead of gulping down 25 apples to heal yourself (guilty as charged), having a few recipes in mind before venturing into the world will make a difference when facing the environments and hazards out there.
In order to keep your stomach full and your defenses in check, we’ve gathered the best recipes in Tears of the Kingdom. Remember, while you can only have the effect of one meal at a time, pairing it up with the best armor and best weapons will bring it all together nicely.
The best recipes in Zelda: Tears of the Kingdom
At a glance, here are the best food recipes in Zelda: Tears of the Kingdom:
Spicy Pepper Steaks
Sunny Veggie Porridge
Hylian Tomato Pizza
Enduring Fried Wild Greens
Biting Meaty Rice Balls
Warding Simmered Fruit
In a similar fashion to the best elixirs, there are dozens of food recipes to discover and experiment with Tears of the Kingdom. Depending on the situation you’re in, you might need to prioritize one effect over the other — if you’re heading over to Death Mountain, meals with cold resistance won’t make a difference.
As such, it’s important to remember that cooking with basic ingredients and materials (those that don’t explicitly state an effect in their description) will make a regular meal. If there’s room to add at least one extra ingredient, that’s where you can play around with effects from other materials that have them.
Remember that the length of the effect, as well as the quality of the ingredients will affect the final result. You can use dragon materials, namely dragon horns, to get a 30-minute timer on a buff, for example, while choosing Prime Raw Meat instead of the regular type can increase how many hearts you’ll recover.
Last but not least, keep an eye out for Blood Moons, as you’ll get a critical bonus on a meal if you cook between 11:30 pm and midnight during one. For anything else, the portable pot will come in handy.
How to make Spicy Pepper Steak
Recipe ingredients: Any meat, and at least one spicy pepper
effects: Grants cold resistance
There are multiple ways to gain cold resistance in Zelda: Tears of the Kingdom. But if you want a quick solution, doing some meal prep with this recipe before venturing to the nearest icy mountain will help immensely.
Spicy peppers are fairly easy to come by, so if you can combine a handful of them with meat, go for it. As an example, I used one raw meat with four spicy peppers, and got a 10:30-minute buff against cold temperatures, which is quite decent.
How to make Sunny Veggie Porridge
Recipe ingredients: Any herb, hylian rice, fresh milk, and one sundelion.
effects: Replenishes gloom-affected hearts.
You shouldn’t underestimate the power of meals that provide glow resistance. That being said, there are situations where you’ll inevitably be in harm’s way, and lose a few hearts to gloom.
Don’t fret, as this recipe will replenish five hearts, as well as three additional hearts affected by gloom. If you’re curious about where to find the ingredients for it, our “Gloom-borne Illness” quest page has the details, as you need to prepare the dish to complete it.
How to make Hylian Tomato Pizza
Recipe ingredients: Hateno cheese, hylian tomato, rock salt, and tabantha wheat.
effects: Replenish health, and can be paired up with other ingredients for different effects.
Did you know you can make pizza in Zelda: Tears of the Kingdom? Link might be the witness of unspeakable horrors, but there’s nothing a pizza right off the oven can’t help with.
By default, eating a Hylian Tomato Pizza will only replenish hearts. That being said, there’s room for at least one ingredient that can add a specific buff — endura carrots to add temporary stamina, sundelions to heal gloom-afflicted hearts, and so on.
You can find tabantha wheat by cutting the grass with a pointy weapon over at the Tabantha Frontier, south of Rito Village. As for hateno cheese, head over to Hateno Village and toward Lake Sumac. At the boardwalk at the coordinates (3633, -2049, 0175)you can start the “A Letter to Koyin” quest, which culminates in hateno cheese becoming available to purchase.
How to make Enduring Fried Wild Greens
Recipe ingredients: The base ingredient consists of any herb.
effects: Replenishes stamina, alongside health.
Fried wild greens are fairly common. You can toss some hylian herbs or any other type in a cooking pot, and come out with a dish.
That being said, this Enduring Fried Wild Greens will replenish a ton of hearts, while also temporarily increasing your maximum stamina. I used two raw meat, two hylian herbs, and an endura carrot. With this, you’ll recover 12 hearts, and gain almost half of an extra stamina wheel, which will be depleted once it’s been consumed.
How to make Porgy Meunière
Recipe ingredients: Tabantha wheat, goat butter, and at least one porgy.
effects: Replenishes hearts, and increases attack for around 3:00 minutes.
We’re getting fancy with this one. If you’ve been hoarding porgy fish (which can be found around Faron Sea and the Necluda Sea), combine them with tabantha wheat and goat butter for a strong meal that also increases attack for around 3:00 minutes, depending on the amount you use.
If you want a specific spot, the Komo Shoreline Cave at the coordinates (0490, -3832, 0010), located southwest of the Horse God Bridge south in the Faron Region, has a few swimming inside of it. Remember you can electrocute the water to catch them easily.
How to make Biting Meaty Rice Balls
Recipe ingredients: The base ingredients are any meat and at least one hylian rice.
effects: Grants cold weather attacks.
In order to make Biting Meaty Rice Balls, I cooked one hylian rice, one raw meat, and two ice fruits. This granted me cold weather attack for 3:30 minutes. Similarly to the Frostbite Armor, Link’s melee attacks will deal cold damage in areas with cold weather.
How to make Warding Simmered Fruit
Recipe ingredients: Dark clump, and any fruit.
effects: Grants glow resistance.
If you’re heading into the Depths to unlock Autobuild or search for the Miner’s Armor, it’s best to be prepared. Fruits are fairly common in Hyrule, so this recipe won’t prove difficult.
As an example, I mixed a dark clump with four hylian tomatoes for a total of 4:30 minutes of gloom resistance. Using three tomatoes granted me 4:00 minutes instead, as reference.
How to make Apple Pie
Recipe ingredients: Tabantha wheat, cane sugar, goat butter, and of course, an apple.
effects: Replenish health, and can be paired up with other ingredients for different effects.
By default, eating an Apple Pie will only replenish hearts. That being said, there’s room for at least one ingredient that can add a specific buff — endura carrots to add temporary stamina, sundelions to heal gloom-afflicted hearts, and so on. Plus, it looks delicious on its own.
How to make Vegetable Curry
Recipe ingredients: A carrot or pumpkin, as well as hylian rice and goron spices.
effects: Replenish health, and grants a defense boost or a hasty effect depending on the ingredient you use.
By default, you only need hylian rice and goron spice (purchased at the vendor in Goron City) to make a base for a curry. Then, you can add a carrot or a pumpkin, both of which you can purchase over at Hateno Village. If you opt for a pumpkin, you’ll get a defense boost. If you use a carrot, you’ll gain a hazy effect instead, increasing your movement speed.
One August, when I was 10 years old and vacationing with my family in a village in Provence, we decided to try lemon tarts from all the patisseries within a 20-minute drive. Every day, we’d pick up our sample to rigorously evaluate its merits and flaws. Was the pastry as crisp and crumbly as a cookie? Was the curd silky smooth, yet sharp enough to make you squint before the buttery sweetness hits?
This recipe meets those criteria and more, and even features a time-saving tweak. Instead of a classic tart crust, which needs a rolling pin and all your patience, I use a foolproof, smoosh-it-into-the-pan dough made with melted butter. It’s a breeze to throw together and bakes up as crunchy as a shortbread cookie, but it’s thin enough that there’s plenty of room for the lemon curd filling.
Besides being easy, the melted butter has a surprising advantage. Cook it until the foamy white milk solids fall to the bottom of the pan, and the fat turns amber and smells like hazelnuts. The resulting brown-butter crust may not be traditional, but its caramel flavor is the perfect complement to the bright, acidic curd.
The only tricky part here is baking it just long enough. Because the curd is cooked on the stove first, it only takes a few minutes in the oven to help it settle into the crust. Gently shake the pan: When the tart is done, the middle should jiggle, but the edges stay put. The center will set as it cools.
Don’t rush the cooling time, though. The baked tart needs at least two hours to rest. If, even after that, the curd still looks a little runny, pop it into the fridge for an hour or two to help it set before you cut it.
The crust will stay at its crunchiest when served on the day you bake the tart. But it’s nearly as heavenly (if a bit softer) a day or two later. Store it in the fridge and eat it cold, or let it come to room temperature. It’s excellent both ways.
Lemon tarts don’t need any kind of accompaniment, like ice cream or whipped cream. One sublime yellow wedge is sufficient unto itself, perhaps paired with an espresso — though my inner 10-year-old still years for a glass of cold milk, and dreams of sun-drenched Provençal afternoons.
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Whip up a batch of these quick and easy Protein Bagels with Cottage Cheese for breakfast or lunch in less than 30 minutes – they come out perfect!
Protein Bagels with Cottage Cheese
Remember my Greek yogurt bagels? They’re so last year! What’s new? Cottage cheese everything and anything! Cottage cheese is trending this year, and I’ve been using it in everything from my cottage cheese scrambled eggs, cottage cheese lasagna roll ups to savory cottage cheese bowls. These protein bagels are made with just 5 ingredients, plus toppings! You can make them in the oven or air fryer (my favorite way!). I basically swapped the yogurt in my bagel recipe for cottage cheese and it worked out beautifully. For extra protein, serve this with egg salad, chicken salad or turn it into a bacon egg and cheese breakfast bagel!
Why These Protein Bagels Work
Quick! No need to add yeast or wait for them to rise.
Easy! No fancy mixers needed, perfect for beginners.
Delicious! Nothing’s better than a warm, fresh bagel baked right out of the oven.
Can easily be made gluten-free! Just swap flour for Cup4Cup.
Make ahead and freeze! Let the bagels cool, then freeze tightly wrapped in foil. You can reheat in the oven or microwave.
Clean ingredients! No artificial ingredients added, just wholesome ingredients.
Protein Bagel Ingredients
flour: This recipe works with unbleached all-purpose flour, whole wheat flour or gluten-free flour mix such as Cup4Cup.
Baking powder: For rising, make sure it’s not expired.
Kosher Salts: Also helps flour rise, I use kosher salt, if you use table salt you make have to cut in half.
Cottage Cheese: Use 1 cup 2% cottage cheese (I like Good Culture) and strain it in a mesh sieve so it’s thick.
eggs: 1 large egg or egg white, beaten (to help the toppings stick) If you can’t eat the eggs, you can omit them and just press them into the dough.
Optional toppings: If you like a plain bagel, no toppings are needed. But if you like seasonings, try this with everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, etc.
How To Make Protein Bagels
Combine Dry Ingredients: In a large bowl combine the flour, baking powder and salt and whisk well.
Strain Cottage Cheese so it’s Thick: Add the strained cottage cheese and mix with a fork or spatula until well combined, it will look like small crumbles. If you don’t strain it well, the dough will become sticky.
Kneads: Using your clean hands, working in the bowl, knead the dough until it comes together and is smooth, tacky, but not sticky, about 2 minutes (it shouldn’t leave the dough on your hands when you pull it away).
Form Into Bagels: Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
Egg Wash: Brush with egg wash and sprinkle both sides with seasoning of your choice.
Air Fryer Method: Spray air fryer basket with oil. Transfer the bagels to the air fryer basket in batches without overcrowding and air fry 280F 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting, this step is a must.
Oven Method: Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting, this step is a must.
How Much Protein is in a Bagel?
The protein content of a bagel can vary depending on its size, ingredients and preparation method. A plain, medium-sized protein bagel contains about 9 grams of protein. Specialty bagels with sesame seeds, poppy seeds, or whole wheat, may contain a slightly higher protein content.
More Cottage Cheese Recipes:
Preps: 10 minutesmin
Cook: 12 minutesmin
rest time: 15 minutesmin
Total: 37 minutesmin
Serving Size: 1bagels
1cupunbleached all-purpose flour, or whole wheat or gluten-free mix like cup4cup, (5 oz total in weight)
2teaspoonsbaking powder, make sure it’s not expired or it won’t rise
3/4teaspoonskosher salt, use less if using table salt
1cup2% cottage cheese, excess liquid strained well (I like Good Culture)
In a large bowl combine the flour, baking powder and salt and whisk well. Add the strained cottage cheese and mix with a fork or spatula until well combined, it will look like small crumbles.
Using your clean hands, working in the bowl, knead the dough until it comes together and is smooth, tacky, but not sticky, about 2 minutes (it shouldn’t leave the dough on your hands when you pull it away).
Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
Top with egg wash and sprinkle both sides with seasoning of your choice.
Air Fryer Method:
Spray air fryer basket with oil. Transfer the bagels to the air fryer basket in batches without overcrowding and air fry 280F 15 to 16 minutes, or until golden. No need to turn.
Let cool at least 15 minutes before cutting, this step is a must.
Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting, this step is a must.
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If the cottage cheese isn’t strained well, the dough may become sticky. If so, add a little more flour. Freeze cooked bagels wrapped tightly in plastic or foil. Reheat in foil in the oven.