Overview

The amount made differs on amount of battery made. And this a simple version using boxed mix. But use sprite or 7-up and some pineapple juice for the liquid. Mix dry ingredients with wet, till no clumps. Let it sit for a couple minutes. Let your pan heat up on medium heat Pour batter, count to two and stop pouring repeat till batters gone. On top before flipping, drop on some pineapple and cherry pieces. Cook time is about a minute on each side. Or till firm edges. Need anything explained better just reach out. I apologize if hard to follow

Add some plain oats to it and can form it into patties to make black bean burgers. Soak oats till there a little sticky and will help bind it together. Great with arugula or Boston bib lettuce, avocado or whatever you want.

I always add a pinch of ho sauce to mine

That’s so true about flavors melding overnight—it’s like the magic of a good meal just gets better with time. Tried something similar once, packed with beans and quinoa, and the next day it tasted even richer. Found inspiration from places like www.skai.sg that focus on simple, fresh ingredients coming together naturally. No reheating needed, just grab and go.

I have regrew both lettuce and potatoes from scrapes that’s about all

Some more info about regrowing kitchen scraps. I appreciate in this video the results of what to expect and when to make the transfer to a pot or garden. A tip I heard when saving seeds or regrowing scraps from the produce section at the store, organic is the best!

We do have some ideas with drinks to help with feeling sick. 🍵 So how about foods for those times when you are under the weather. Let's start listing recipes that are easy on sensitive tummies, nourishing for aching bodies, and gives you that soul warming comfort. 🥣 Please share your go-to TLC foods. I'll start with Italian Penicillin Soup. It's quite easy and versatile. This recipe makes 10 cups! The soup base can be frozen into smaller portions as emergency backup. Source: Italian Penicillin Soup: Grandma's Secret Viral Soup! 3 Celery stalks 2 cup Baby carrots Whole onion 6 Garlic cloves 4 cup Vegetable broth 6 cup water 1 tsp Salt 2 Boullion cubes Pastina Pasta (or other small, shaped pasta) Shredded parmesan (optional) Use a large stockpot if you have one. If not, then cut down veggies to size that will fit and be submerged in the liquid broth. Turn the heat to medium high to bring broth to a boil. Next cover the pot, reduce heat to medium low. Simmer 45 minutes. While you wait, you can cook up your pasta in water, drain, then set aside. After cooking, use an immersion blender. Or you can remove veggies with a slotted spoon into a regular blender and add some broth. Get the soup nice and smooth. Spoon up some pasta into a bowl and then ladle in the soup. Sprinkle shredded parmesan cheese over the top if you like. Eat up and get some rest to feel better! Variations: Protein: Cooked chicken pieces or canned white beans Herbs: Put a bay leaf in during the simmering, then remove before blending. Stir in some fresh parsley, thyme, or basil. Spices: A pinch of red pepper flakes, black pepper, or paprika. Acidity: Splash fresh lemon juice or white wine. Umami: A dash of Soy or Worcestershire sauce. If you don't have pasta available, I'm sure some simple crackers or a slice of toasted bread would go well with this soup.

Artichokes are so weird looking but also tasty! 😋 I like to hold it by the stem and chew around it. I feel like a caterpillar eating a flower

By request for cozy comfort meals you can make in a crock-pot. These can be recipes with fresh ingredients or prepped ahead to keep in the freezer for later. I'll start with some ideas here. Feel free to share yours! source: 8 Best Crock-Pot Freezer Meals — Eat This Not That BEEF RAGU (servings 4-6) 1 lb beef chuck 1 28oz can crushed tomatoes 1 6oz can tomato paste 1 c carrots, peeled and diced 1 c celery stalks, diced 2 garlic cloves, minced 1 medium onion, diced 1 tsp Italian seasoning 1 tsp salt 1/2 tsp pepper 1 c beef stock (or red wine) 1 bag/box of pappardelle pasta Shaved parmesan 1. Season the beef with salt and pepper in a gallon-sized freezer bag. Add in crushed tomatoes, tomato paste, carrots, celery, garlic cloves, onion and Italian seasoning. Don't forget to label the bag before putting in the freezer! 2. Make sure to defrost the meal in the refrigerator 24 hours before putting it in the slow cooker. Mix ingredients together so they are evenly distributed. Pour in the beef stock (or red wine) and cook on low for 6 hours (8 hours max or else it will get mushy). 3. Right before serving, cook the pasta (according to packaging instructions) in boiling water that has been lightly salted. Drain and plate up portions. 4. Shred the beef with two large forks. Serve beef ragu over pappardelle and with some shaved parmesan cheese. CHICKEN NOODLE SOUP (servings 6) 1 lb boneless, skinless chicken breast 3 stalks celery, sliced 3 carrots, peeled and sliced 1 medium onion, diced 2 garlic cloves, minced 1 TB thyme 1 TB rosemary 1 tsp salt 8 c chicken stock 8 oz egg noodes 1. Put chicken, celery, carrots, onion, garlic, and salt into a gallon-sized freezer bag. Store away in your freezer. 2. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Mix together so they are evenly distributed. Pour over the chicken stock. Cook on high for 3-4 hours or low for 6-8 hours. 3. During the last 15 minutes of cooking, shred the chicken with two large forks. Add in the egg noodles. Serve up when noodles are tender to your liking. BEEF AND BROCCOLI (servings 4-6) 1 16 oz flank steak, sliced thin 2 broccoli crowns, cut into florets (4-5 cups) 1/2 c soy sauce 1 TB rice vinegar 1 TB brown sugar 2 tsp grated ginger 2 garlic cloves, minced 1 tsp Sriracha 1/2 tsp chili flakes 1 tsp honey 1 c beef stock 1 TB cornstarch Cooked rice to serve with 1. Whisk together in a bowl the soy sauce, rice vinegar, brown sugar, sriracha, chili flakes, grated ginger, garlic, and honey. Pour sauce mixture into a gallon-sized freezer bag along with the beef and broccoli. Label and store in the freezer. 2. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Mix together so they are evenly distributed. Pour in the beef stock, then cook on low for 2 hours. 3. During the last 30 minutes, mix together the cornstarch with 1/4 c water to make a slurry. Stir the mixture into the crockpot. When done, serve up on rice and sprinkle sesame seeds if you want. JAMBALAYA (servings 8-10) 1 Andouille sausage, sliced 1 lb frozen, deveined shrimp 1 lb boneless, skinless chicken breast, diced 1 red bell pepper, seeded and diced 1 onion, diced 2 celery ribs, diced 1 jalapeno, seeded and diced 1 garlic clove, minced 1 TB Cajun seasoning 1 28 oz can diced tomatoes 1 tsp salt 1/2 tsp pepper 2 c chicken stock 2 c white rice, measured dry 1. Add the sausage, chicken, bell pepper, onion, celery, jalapeno, garlic, seasoning, salt, and pepper to a gallon-sized freezer bag. Keep the shrimp in another smaller bag to keep separate. Pop both bags into the freezer. 2. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Don't add the shrimp yet! Mix together so they are evenly distributed. Add in the can of diced tomatoes and chicken stock. Cook on high 3-4 hours or on low 6-8 hours. 3. Add in the shrimp during the last 30 minutes. Don't bother removing the shells yet, you can do that after. Prepare the rice. 2 cups of rice will make 8 servings. Plate up jambalaya with 1/2 cup rice, remove shrimp shells before eating. ITALIAN MEATBALLS (servings 4-6) 1 bag frozen Italian meatballs 1 28oz can crushed tomatoes 1 medium onion, diced 1 tsp Italian seasoning 1 tsp garlic powder 1 tsp salt 1/2 tsp pepper 1 c beef stock 1. Add the meatballs, crushed tomatoes, onion, and seasonings into a gallon-sized freezer bag. Label and store in the freezer. 2. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Mix together so they are evenly distributed. Pour in the beef stock and cook on high for 2 hours or low for 4 hours. 3. Serve on prepared spaghetti noodles, zucchini noodles (aka zoodles), or spaghetti squash. Sprinkle parmesan cheese on top. CHICKEN ENCHILADAS (servings 6) 1 20oz can enchilada sauce 1 lb boneless, skinless chicken breast, diced 1 15oz can sweet corn, drained 1 15oz can black beans, drained 1 green bell pepper, seeded and diced 1 medium onion, diced 1 c shredded taco cheese 10 tortillas, cut into strips 1. Add the chicken, enchilada sauce, sweet corn, diced bell peppers, and onion into a gallon-sized freezer bag. Store in the freezer until you are ready to cook. 2. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Mix together so they are evenly distributed. Turn on the slow cooker and cook on high 4 for hours or on low 8 for hours. 3. During the last hour, add in the tortilla strips, then sprinkle on the shredded taco cheese. Enjoy! CHICKEN TACOS (servings 4-6) 1 lb boneless, skinless chicken breast 1/4 c taco seasoning 1 medium onion, sliced thin 1 green bell pepper, seeded and sliced thin 1 c chicken stock 1. In a gallon-sized freezer bag, add in the chicken, onion, bell pepper, and taco seasoning. Store in the freezer. 2. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Mix together so they are evenly distributed. Sprinkle in the taco seasoning and pour over the chicken stock. Cook on high for 3-4 hours or on low for 6 hours. 3. During the last 15 minutes, shred the chicken breast with a fork. When done, serve up with tortillas, and toppings of your choice. VEGETARIAN CHILI (servings 6) 1 15oz can black beans 1 15oz can kidney beans 1 15oz can sweet corn 1 sweet potato, peeled and cubed 1 medium onion, diced 2 garlic cloves, minced 1 28oz can crushed tomatoes 1 TB chili powder 1 tsp paprika 1 tsp oregano 1 tsp cumin 1 tsp sat 1/4 tsp cayenne pepper 1 c vegetable stock 1. Add all of the ingredients, save for the vegetable stock, into a gallon-sized freezer bag. Store in the freezer. 2. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Pour in the vegetable stock. Mix together so they are evenly distributed. Cook on high for 4 hours or on low for 8 hours. 3. Serve up with desired toppings like shredded cheese, cornbread, avocado, or tortilla chips.