Lilla StrobelTech Regulatory | Quality ConsultantSome time ago
How to store food at home? Easy, as they were stored in the store! Only canned or bottled products should go to the fridge after you opened them!
2

Appreciate
Comment
Book

Be the first to comment

Download Qoorio to talk & learn from other Humans
MORE INSIGHTS YOU MIGHT LIKE
Learn more by discovering other insights
Dasioh The WizardSearchher for life purposeSome time ago
Create more than you consume
8

Appreciate
Comment
Book
CREAMY SPINACH STUFFED MUSHROOMS One of my favorites, super easy to make and very delicious, I make this all the time. 😋 PREP TIME 15 mins COOK TIME 17 mins TOTAL TIME 32 mins AUTHOR Slice of kitchen life SERVES 5 INGREDIENTS 10 medium / 5 large portobello mushrooms (approx 350-400g)* 3 tablespoons butter, divided 2 teaspoons garlic puree (or crushed garlic) 200g baby spinach leaves 3-4 tablespoons sour cream (or could use softened cream cheese) 4-5 tablespoons parmesan cheese, freshly grated INSTRUCTIONS Remove the stems from the mushrooms (I just gently slide a knife around the base of the stem and it usually pops off quite easily) and wipe any dirt off with a paper towel. Melt one tablespoon of the butter, and brush over the mushrooms, inside and out. Set aside. Finely chop the mushrooms stems. In a large pan or skillet, heat the remaining butter, add the chopped mushroom stems and cook for 2-3 minutes. Add the garlic puree, stir and cook for another couple of minutes. Add the spinach to the pan (it looks a huge amount, but will wilt down really quickly, just add it a handful at a time!) Stir to coat the spinach in the garlicky butter. Once the spinach is wilted and reduced in size, remove from the heat, stir in the sour cream and then set aside. Preheat your griddle pan over a medium/high heat. Spoon the spinach mixture into the centre of the mushrooms, sprinkle with freshly grated parmesan and place them on the preheated griddle. Allow to cook for 10-12 minutes - the mushrooms will be done when they are juicy, firm but tender and a glossy, dark brown colour. To make sure your cheese is extra golden brown and bubbly, place the pan under a hot grill for the last two minutes of cooking time. Let them rest for a couple of minutes, then serve warm, with lots of crusty bread!

Appreciate
Comment
Book

Salvija Draugelytėfree spirit
I was here 20h ago 😂 Can always save it for next time 😊
Appreciate
View 1 more comment
VEGAN STUFFED ZUCCHINI I love this recipe mostly because I really like zucchinis. 😀 PREP TIME 10 minutes COOK TIME 20 minutes TOTAL TIME 30 minutes SERVINGS 4 AUTHOR Megan Gilmore INGREDIENTS 4 medium zucchini 1 tablespoon extra virgin olive oil 1 red onion , diced 1 red bell pepper , diced 1 clove garlic , minced 1/2 teaspoon ground cumin 1/2 teaspoon fine sea salt 1/4 teaspoon chili powder 1.5 cups black beans , cooked (or a 15 oz. can, drained) fresh cilantro (for garnish) TAHINI "CHEESE" SAUCE 1/4 cup raw tahini 1/4 cup water 4 teaspoons lemon juice 1/2 teaspoon apple cider vinegar 1 tablespoon nutritional yeast 1/4 teaspoon fine sea salt 1/4 teaspoon turmeric (mostly for color) 1/4 teaspoon chili powder INSTRUCTIONS Preheat the oven to 350ºF. Slice the top and bottom knobs off of each zucchini squash, then slice them in half lengthwise. Use a spoon to scoop out the center seeds of each squash, creating a crevice that will hold the black bean filling. Arrange the squash halves, cut-side-up, on a large baking sheet and bake them at 350ºF until very tender, about 20 minutes. While the squash is baking, heat the olive oil in a large skillet over medium-high heat and saute the onion and pepper until they start to soften, about 5 minutes. Add in the garlic and saute another minute. Add in the black beans, cumin, salt, and chili powder, and stir until everything is heated through. Turn off the heat and let the vegetables sit in the warm pan until the zucchini is done cooking. To prepare the "cheese" sauce, stir together all of the ingredients in a bowl until smooth and creamy. Adjust any seasoning to taste. (Keep in mind that it will be slightly salty and tangy, but will be diluted in flavor when drizzled over all those vegetables.) To assemble, remove the zucchini from the oven and fill each half with plenty of the hot black bean mixture. Top with a generous drizzle of tahini sauce and garnish with fresh cilantro. Serve warm. Note: If you'd prefer to top with real cheese, I'd return the stuffed zucchini to the oven and broil them until the cheese is bubbly, about 1-2 more minutes, before serving.

Appreciate
Comment
Book

Arnoldas LingėCoaching specialist
👌
Appreciate
Download Qoorio to talk & learn from other Humans
Sign inJoin Qoorio
We use cookies to personalise content, provide social media features, and analyse our traffic. We value your privacy and only use the most necessary and analytical cookies. You can opt out at any time.