30 Days of Healthy, 5-Ingredient Lunches

Credit: Photographer: Jake Sternquist, Food Stylist: Sammy Mila, Prop Stylist: Gabriel Greco. This month, make lunch easy with these recipes. With five ingredients or less(excluding staples like salt, pepper and oil), these l…
#dining #cooking #diet #food #Cooking #avocadotoast #CheeseDreams #chelsea #cherrytomatoes #chickpeasalad #CookingTopics #healthychoices #ingredients
https://www.diningandcooking.com/2558834/30-days-of-healthy-5-ingredient-lunches/

These 15 Breakfast Recipes Are A Breeze Thanks To Store-Bought Ingredient Swaps

Running low on energy in the mornings? The answer isn’t to skip breakfast or settle for a dry piece of toast. Instead, indulge in all your favori…
#dining #cooking #diet #food #RecipeTopics #avocadotoast #breakfast #cannedbiscuits #eggsbenedict #foodstyling #frenchtoast #pancakebreakfast #Recipes
https://www.diningandcooking.com/2548306/these-15-breakfast-recipes-are-a-breeze-thanks-to-store-bought-ingredient-swaps/

CP Coffee and Patisserie

When two people become a couple and move in together, there are always decisions to be made about just how far to take their union. Are they getting married or merely cohabiting? Will they merge their finances or maintain separate accounts? The same can be true for businesses under the same roof. Two local favorites, Peixoto Coffee and Chacónne Patisserie, have recently moved in together on the ground floor of one of Arizona State University’s buildings in downtown Phoenix, creating a joint operation known sometimes as CP Coffee and Patisserie.

To be clear, the CP name is a convenient shorthand. Legally and financially, Peixoto and Chacónne remain two separate entities, sort of like a newly formed couple testing the waters by living together without sharing a bank account or filing taxes jointly. The two maintain separate signs outside their shared space at Fourth Street and Garfield, just five blocks from Roosevelt/Central station on the B Line. Because the building is a newly constructed academic research facility, there are abundant bike racks facing fourth street next to a patio dining area.

While the modernity of this particular ASU health sciences research building, which is officially known as ISTB8, might suggest sterility, the two food service tenants have created an atmosphere of warmth with both their products and their service. At each of the two counters, greetings are prompt and explanations as detailed as needed. That’s fortunate because each member of the duo offers an elevated and nuanced version of its particular specialties, whether single origin coffee and espresso drinks or buttery, flaky viennoiserie and crusty loaves of bread.

The Peixoto half of the operation comes to downtown Phoenix from Brazil via Chandler. In that suburb’s small but walkable core, Peixoto has been a presence for over a decade with its vertically integrated approach to coffee. By roasting beans from its own family farm in Brazil, as well as offering some other brews from elsewhere, Peixoto has pursued a sophisticated approach to coffee best first sampled through its pour-over experience, which allows the customer to benefit from meticulous preparation and to enjoy the beverage on its own terms.

From there, Peixoto uses its Familia roast as the basis for espresso drinks, including not only the usual classic lattes and cappuccinos, but also seasonal drinks with added flavors and flourishes. A fall butter pumpkin latte is restrained and balanced, with a little layer of sweetness in its top layer and a more mellow, creamy base below. Cold brew is available on its own or with accentuations such as cold foam and pistachio flavoring. Teas, including traditional black, green, and caffeine-free rooibos varieties, are brewed to order and can be served hot or iced.

While Peixoto provides the drinks, Chacónne Patisserie, a favorite at the Uptown Farmers Market with a retail bakery in southern Scottsdale, furnishes the food. That begins with all sorts of baked goods in the French viennoiserie tradition, including of course croissants and pain au chocolat. Original creations include cardamon cinnamon buns, a smaller and less messy alternative to the traditional cinnamon bun with just a hint of spice. A cream cheese tart has seasonal fillings, including a recent one with tart cranberries within its pastry enclosure.

On the savory side, Chacónne offers croissants with ham and cheese and tomato tarts, but it departs entirely from pastry with crusty loaves of bread that are well suited to sandwiches. In fact, in extending itself beyond snacks and dessert to serve as a place for a meal of sorts, the bakery offers pre-made sandwiches with fillings such as ham and cheese, tomato and cucumber, and smoked salmon. The last choice is particularly fulfilling with the slices of fish accessorized with cream cheese, onions, lemon oil, and fresh dill within a seeded baguette.

There are also toasts with toppings such as avocado, almond butter, and a spiced jam made with stone fruit. These combined with a hearty coffee or tea drink can serve either as a substantial snack or a light breakfast. Like a couple that enjoys a happy partnership while allowing both persons the space to be themselves, CP seems to be working as a harmonious marriage of coffee and pastry sanctioned by the university that hosts both within its research building. It’s not a full merger or marriage, but a healthy relationship that we could use more of.

821 N. 4th St., Phoenix AZ 85004
https://peixotocoffee.square.site
https://www.chaconnepatisserie.com

#avocadoToast #cappuccino #coffee #croissants #DowntownPhoenix #espresso #EvansChurchill #latte #pastry #quiche #sandwiches

Matt’s Big Breakfast

It’s interesting how even the most adventurous eaters tend to be conservative about breakfast. People who gladly consume foods from outside their own family traditions in the afternoon and evening often revert to familiar dishes like eggs, bacon, pancakes, and waffles in the morning. Matt’s Big Breakfast, having recently expanded yet again with a new flagship location next to its old one, continues to embrace the familiar but does so with a high standard that emphasizes high-quality, locally-sourced ingredients and a hand-crafted approach to their preparation.

Matt’s current flagship is just two blocks from Roosevelt/Central station on the B Line and is the third version of the restaurant to exist on the same block of First Street during the restaurant’s two decades of operation.. Bike racks are found at the corner of Garfield and First with many more found among the surrounding blocks. Although this location is the biggest Matt’s yet and the first location with extensive shaded patio seating, there can still be a wait for a table during peak weekend hours. Solo diners or pairs can often be seated at the counter immediately.

The menu offers both classic breakfast fare and lunch items offered after 11 AM.. Daily specials are on a separate sheet labeled “Matt’s Traditions.” Expect generous use of butter, whole milk, eggs, white flour, and pork products in many dishes. At Matt’s, “big breakfast” seems to refer not only to generous portions, but also an ongoing trend towards re-embracing some formerly taboo foods. The results are hearty dishes like the Chop & Chick, which combines a pork chop and two eggs or the Five-Spot, a breakfast sandwich with eggs, bacon, cheese, and onions on a roll.

The other eggs dishes all come with toast, served with fresh local fruit preserves, and a choice of potatoes. The home fries are big chunks of Yukon Gold with rosemary and onion cooked in olive oil and sprinkled with ground black pepper. The hash browns are simpler — a rectangular cake of julienned tubers griddled in butter until crisp on top while still tender beneath. For anyone seeking a Southwestern touch, Matt’s offers a hearty Big Papa Burrito stuffed full of three eggs, Schreiner’s chorizo, roasted potatoes, pinto beans, jalapeños, and cheddar cheese.

The breakfast menu, which is served all the way until the 2:00 PM closing time, also has a few choices that focus more on carbs than protein. The griddle cakes are light, fluffy, and slightly sweet. There is a generous dollop of butter on top, and real maple syrup on the side. The waffle is supple and generously sized. It comes with two slices of thick-cut bacon while the griddle cakes, like everything else on the menu at Matt’s, can be supplemented with a side of bacon, sliced ham, or sausage, available as pork “country” links or patties or as chicken apple links.

Although Matt’s core appeal is found in hearty diner-style food, the restaurant has made a few concessions to lighter eating and contemporary trends. A big bowl of steel-cut oats has long been on the menu with simple toppings of brown sugar and raisins. A newer addition is the seemingly ubiquitous coffee house favorite avocado toast. In this case, the emphasis on fresh, local ingredients is expressed via a colorful assortment of cherry tomatoes, sliced radishes, and microgreens placed over a smooth layer of mashed avocado on a thick slice of multigrain bread.

While most customers seem to come for breakfast, the lunch menu is available beginning at 11 AM. A longstanding signature item is the Big Butter Burger topped with American cheese, and the Hickory Burger, accessorized with Canadian bacon, cheddar, and onion is a recent menu addition. The chicken sandwich contains grilled breast marinated in pesto and paired with provolone and romaine. The chili is described as “Midwestern style,” meaning, in this case, ground beef with a  mild spice level, shredded cheddar, diced onions, and oyster crackers.

Matt’s Reuben features thinly sliced corned beef placed between two slices of marble rye, griddled with just a little butter, and dressed with Swiss cheese, thousand island dressing, and plenty of sauerkraut. The Biltmore Club is built with roasted turkey with bacon, havarti, tomato, and romaine on toasted sourdough bread. All of the lunch sandwiches are served with potato chips by default, with the option to upgrade for a few dollars to either a creamy coleslaw or a macaroni salad with a nice sprinkling of black pepper to enliven this normally plain side.

The beverage selection is limited, but the fresh-squeezed orange juice, always sweet and slightly pulpy, is a dependable choice. Honey lemonade strikes the right balance between tart and sweet notes and can be enhanced with muddled strawberries or blueberries. Cola and other sodas on the menu, some from small batch producer Boylan Bottling. Coffee is available with unlimited refills, but don’t expect any espresso or matcha drinks. It’s just good straightforward coffee, roasted in Cave Creek and yet another ingredient of local provenance.

With several suburban locations scattered throughout the Phoenix Metropolitan Area, as well as an outlet at Sky Harbor Airport, Matt’s Big Breakfast has grown well beyond the confines of its original building in Downtown Phoenix. There has even been some talk of potentially franchising the concept outside of Arizona. That’s quite a departure from the modest and minimalist origins of the restaurant, but a testament to its success as well. For many, breakfast may often be the most cautious meal of the day, but at Matt’s, there is no reason why it can’t be the best one.

817 N 1st St., Phoenix AZ 85004
http://www.mattsbigbreakfast.com

#avocadoToast #breakfast #breakfastBurritos #breakfastSandwiches #EvansChurchill #hashBrowns #pancakes #reuben #RooseveltRow #sausage #waffles

Boomers say stop wasting money on 'luxuries.' Millennial proves they have it backwards.

https://fed.brid.gy/r/https://www.upworthy.com/millennial-and-boomer-ex1

Mein Schwiegervater❤️ hat Gärtner gelernt, danach: Abendschule, Bürovorsteher.

Er hat in den 1970ern als Alleinverdiener (!) 1️⃣ein Haus gekauft, ausgebaut und in knapp über 20 Jahren abbezahlt und 2️⃣die Familie war jedes Jahr im Urlaub und 3️⃣Frau + Kind haben studiert.

Frage: wer von euch ist u50 und denkt, dass aktuell mit Arbeitsmarkt, Wohnungsmarkt und der Wirtschaft iA alles in Ordnung ist und (ggf) hat ne eigene Immobilie (aber ohne sie von den Eltern bekommen zu haben)?
#avocadotoast