Good Friends Good Food Archives - Big Guy Tiny Trailer

Artichokes and Hearts of Palm Pasta Salad

Artichokes

I selected artichokes as the focus of this week’s Good Friends Good Food salad. We like them at our house, but I don’t serve them very often. I had thought that it might be an opportunity for fresh artichokes, something I have never prepared. However, this was not a good week at our house for extra effort. The canned ones worked very well though.

Artichokes in a Pasta Salad

I often make a pasta salad where I throw together a variety of vegetables. It is usually quite good, but I don’t have a specific recipe. For this salad, artichokes was a given and I thought hearts of palm would be another good addition. If you look at the photo of ingredients below, you might want to call it everything but the kitchen sink pasta. Though there are quite a few ingredients, it is really easy to make. While the pasta is cooking, the dressing can be made and the vegetables can be chopped. This makes a really big bowl of pasta salad.

Recipe

Ingredients

Dressing:

1/2 c. Olive Oil
2 teaspoons Dried Oregano
2 teaspoons Garlic , minced
3 Tablespoons Wine Vinegar
Salt and pepper to taste

Rotini Pasta, 14.5 oz

Vegetables:

Artichokes, 14 oz, well-drained and roughly chopped
Hearts of Palm, 14 oz, well-drained and sliced
1 cup Grape Tomatoes, halved
1/3 cup Red Onion, chopped
1/2 cup Kalamata Olives, sliced
1 medium Red Bell Pepper, chopped
3 Large Radishes

Add When Serving:

Lemon Juice
Worcestershire Sauce
Mozzarella Cheese, Shredded

Directions

Combine ingredients for dressing and allow flavors to blend while preparing other ingredients.

Meanwhile, cook pasta in salted water per instructions on box. While pasta is cooking, chop vegetables and put in a very large bowl. Drain pasta and rinse in cook water. Add pasta to vegetables and then add the dressing. Stir well.

Serve in individual bowls and add as much cheese as you like. Sprinkle with Worcestershire and squeeze lemon juice over individual salads and stir to combine flavors.

In Conclusion

In short, it was a good pasta salad. Perhaps not my best ever, but quite tasty. I was shooting for some of the taste of the 1905 Salad at Columbia Restaurant. It wasn’t the same, but I liked the addition of the lemon and Worcestershire. My husband had two generous servings, so it must have been pretty good.

Artichokes and Hearts of Palm Pasta Salad

Good Friends Good Food

Check out other Good Friends Good Food dishes with the links below. Lastly, my page, Vegetables with Good Friends, Good Food, has links to other vegetables we have previously prepared.

Happy Cooking Everyone!

Street Corn in the Air Fryer, Spicy and Decadent

Street Corn

Street Corn is my offering for this week’s Good Friends Good Food cooking group. Peggy selected corn for this week and I immediately thought of Street Corn. It’s been a favorite since the first time I tasted it at a local Mexican restaurant. However, I was surprised to learn the secret ingredient was mayonnaise.

Corn is a vegetable that most people will eat, including children. However, I am afraid that my grandchildren would not appreciate what I did to it. It’s pretty spicy, but doesn’t have to be if you omit the cayenne. The cool thing about making this dish is that the ingredients are commonly on hand. Feta or Cotija cheese can be substituted and different spices can be used.

I planned to use fresh corn, but to my surprise they were totally out of it in the two grocery stores I visited. So, frozen had to do. I had to improvise cooking time, but it worked out okay.

Street Corn Ingredients

3 Ears of Corn , shucked (fresh or frozen and thawed)
Olive Oil (sprayed or brushed on corn)
Salt and Pepper to taste

Topping:

1/3 c. Mayonnaise
1/4 c. Parmesan Cheese
1 Tbsp Lemon or Lime Juice
1 tsp Lemon or Lime Zest
1/3 tsp Chili Powder
1/4 tsp Cayenne Pepper
1/4 tsp Penzy’s Northwoods Seasoning
Cilantro for garnish

Directions

Because fresh corn was not available, I used frozen corn that had been thawed.

Firstly, set the air fryer at 380 degrees for 15 minutes, arrange the corn in the fryer, and brush with olive oil. Add salt and pepper to taste and begin cooking.

Meanwhile, mix the sauce ingredients together. When three minutes are remaining on cooking time, check the corn. It should be beginning to brown a little and look similar to the photo below. However, if it is not beginning to brown, further cooking is needed before adding the topping.

After that, spread the topping evenly over the corn. During the final three minutes in the air fryer, cook with the topping on the corn.

Lastly, remove from fryer and garnish corn with cilantro.

Good Friends Good Food

Most importantly, look to see what others in the group are doing with corn.

In conclusion, please check out other vegetables we have prepared on my page, Vegetables with Good Friends, Good Food.

Mushrooms and Pasta, Fancy Camping Food

Mushrooms

Mushrooms are the vegetable for this weeks’s Good Friends Good Food cooking group. My husband and I are on a two-week camping trip, so my dish was prepared in our small teardrop camper. The only real concession was that I used my Instant Pot for its sauté function because I didn’t have a large skillet.

This is a very simple recipe for Portabella Mushrooms and Pasta that is easy to make and more delicious than you would expect. The recipe was obtained many years ago from a friend. This version has goat cheese, but the original was for feta. However, both work well in the dish.

Recipe

Ingredients

1 c. Chicken Broth
2 Tbsp Butter
2 Garlic Cloves
6 oz (2 large) Portabella Mushrooms, sliced
1 jar Roasted Red Pepper, cut into slices
8 oz. Fettuccine or Spaghetti, cooked
6 oz. Goat or Feta Cheese

Directions

Bring 3/4 c. broth, garlic, and butter in a large skillet. Next, add mushrooms and cook on high heat until tender and liquid is reduced by half.

Add red pepper to mushroom mixture and heat through. Next, add pasta and remaining broth and toss until coated.

Lastly, serve with cheese evenly placed over top.

Mushrooms and Pasta cooked in Instant Pot

This Version

This was my first time to serve this dish with goat cheese. We were shopping for ingredients in a small, gourmet market that did not have feta cheese, so I substituted the goat. It was delicious! Though there is no meat in this dish, my husband, a serious carnivore, loved it. It was also quite fancy camping food.

I always use Barilla Protein Plus for all my pasta dishes. It tastes much like regular pasta, but has more protein and fiber. I especially like it for a vegetarian dish such as this.

Good Friends Good Food Posts

Peggy’s Stuffed Mushrooms

Ulrike’s Royal Mushrooms with Cashew Nut Sauce

Lastly, my page, Vegetables with Good Friends, Good Food, has a listing of all the vegetables our group has prepared.

Carrots and Caramelized Onions

Carrots

Carrots are this week’s Good Friends Good Food vegetable. I love them because they are so versatile. This recipe is a favorite way to prepare them for me. Though this is certainly a carrot dish, the caramelized onions are what makes it special.

It does take some time to prepare this side dish because the onions have to cook slowly to caramelize. However, it is quick and easy to assemble. While it has to cook close to an hour, it just requires stirring occasionally.

Carrots with Caramelized Onions Recipe

Ingredients

1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Fennel Seeds
3 Tbsp Butter
2 Large Onions, peeled, cut into six pieces with stem end intact (approx 2 c.)
Carrots, peeled and cut into 2 inch pieces, 16 oz.
1 Tbsp Fresh Parsley, chopped

Directions

Firstly, combine salt, pepper, and seeds in a small bowl. In large, non-stick skillet, melt 2 Tbsp butter. Add onions and half of salt mixture. Reduce heat to medium-low and cook, stirring occasionally, until onions are golden, about 30-35 minutes. Add carrots and remaining butter and salt mixture. Cook, stirring occasionally, until carrots are softened and golden, about 20 minutes. Remove from heat. Lastly, stir in parsley and serve.

Good Friends Good Food

Be sure to also check out what other members of our cooking group have prepared this week. Below are links to their blogs.

Ellen

Kayte

Margaret’s Carrot Cake

Nancy

Peggy’s Candied Carrots and Yams

Ulrike’s Carrot Risotto

In Conclusion

If you are interested in other vegetables cooked by our group, see my page, Vegetables with Good Friends, Good Food.

It so happens that this recipe rolls out on the first day of 2021, a brand new year! Because 2020 was very challenging, I think just about everyone hopes that the new year brings a reset to better times. Wishing you and your family a happy, healthy, and prosperous New Year!

Broccoli Salad, a Crunchy Holiday Side Dish

Broccoli Salad

We are well into the Christmas season and Good Friends Good Food is cooking anything from the category of holiday green vegetables this week. So, I chose broccoli salad.

I have been making various versions of this broccoli salad during the holidays for many years. It is chocked full of vegetables and is not super rich. I like it because it offsets some of the very rich food that I typically serve during the holidays. However, it doesn’t appear often in our house. Therefore, it is usually a special occasion when we have it.

The recipe’s origin goes back to a popular restaurant in Birmingham many years ago, The Wild Root. The recipe appeared in the newspaper along with a picture of a friend who worked there. This version is different because I have been progressively changing it to reduce calories. If interested in something closer to the original recipe, simply increase the ratio of the dressing to the vegetables.

This is a super easy and quick dish to prepare. The vegetables are chopped and combined in one bowl. Similarly, the remaining ingredients are combined as a dressing. After that, the contents to both bowls are combined.

Recipe

Ingredients

4 c. Fresh Broccoli, chopped
1/2 c. Crasins
1 c. Water Chestnuts, chopped
1/2 c. Red Onion, chopped
3/4 c. Cheddar Cheese, shredded
3/4 c. Mayonnaise
2 Tbsp Balsamic Vinegar
2 Tbsp Sugar
Salt and Pepper to taste
1 Garlic Clove, minced

Directions

Firstly, combine broccoli, crasins, water chestnuts, and onion in a bowl. Secondly, combine remaining ingredients in a small bowl to make a dressing. Lastly, combine the dressing mixture with broccoli mixture.

This Version

Because I am making this dish for the cooking group, we had it for a regular weekday dinner. It was crispy and delicious! However, I am sad to say that we both ate too much. Perhaps it is because the dish is a holiday tradition where overeating is the norm.

Above all, please check out other delicious recipes from Good Friends Good Food. Also, see my page Vegetables with Good Friends, Good Food and you will see links to other vegetables.

Ulrike’s Mince Meat Stew with Chard and Black Eyed Peas

In conclusion, the next vegetable Good Friends Good Food is cooking is carrots. I’m sure there will be some creative offerings by those outstanding cooks.

I wish you and your family a very Merry Christmas and the happiest New Year!

So looking forward to 2021!

Stuffed Cabbage, Baked Goodness

Cabbage

Cabbage is the vegetable Good Friends Good Food cooked this past week. Lately, the only thing I do with cabbage is coleslaw. But, that would not do for this post. So, I pulled out a blast from the past, Stuffed Cabbage. It is a dish that I made when my children were young and I did a lot of cooking. My husband and I have been married over thirty years and I don’t think I have ever cooked the dish for him.

Preparing Stuffed Cabbage

Most importantly, this dish doesn’t require special ingredients. For instance, I have everything except the cabbage on hand most of the time.

Stuffed Cabbage Roll Ingredients — Ingredients for Stuffed Cabbage

This is really a simple and easy dish to prepare. However, two things prevent it from being in my typical rotation. Firstly, while quick to assemble, it has to bake for a long time. However, this can be overcome by planning. Secondly, I am not crazy about pulling apart the cabbage leaves. I am not a fan. Despite the aggravation of the leaves, this is a good dish.

Recipe for Stuffed Cabbage

Ingredients

1 lb. Ground Chuck
Large Head of Cabbage
1/2 c. Rice
Small Onion, Grated
2 Eggs, beaten
1 tsp Salt
1/4 tsp Pepper
Large Onion, sliced
Large Can Tomatoes, 29 oz (I prefer whole Tomatoes)
Tomato Sauce, 8 oz.
Juice of 1 Lemon
1 tsp Salt
1/4 tsp Pepper
1/2 c. Brown Sugar

Directions

Firstly, preheat oven to 375 degrees.

Heat a large pan of water to boiling. Core cabbage and separate 12 of the leaves. Cook leaves in boiling water until barely tender. (Trim thick part from leaves.)

Meanwhile, combine in a medium bowl the meat, rice, grated onion, eggs, and first salt and pepper that is listed. Divide mixture among the leaves so that each leaf has mixture that is slightly larger than a large egg. After that, wrap each leaf around the mixture and place in a large baking pan or Dutch Oven with seam side down.

Pour tomatoes over all. After that, add tomato sauce, lemon juice, and onions. Lastly, sprinkle second salt and pepper and the brown sugar evenly over all.

Bake, covered, for 2 hours.

My Stuffed Cabbage Result

We certainly enjoyed this dish. My husband really loved it and said that I can feed it to him any old time. The long baking time gives a full, rich flavor to the onions and tomatoes. Also, it makes a lot and the leftovers are every bit as good as they were the first day.

Good Friends Good Food

Most importantly, if you like cabbage and are looking for other recipes, click on the links below. Also, check out my page, Vegetables with Good Friends, Good Food to see links to other vegetables the group has cooked.

Ellen

Kayte’s Stuffed Cabbage with Guyere and Jalapeños

Margaret’s Southern Fried Cabbage and Sausage

Nancy

Peggy’s Cabbage Casserole

Ulrike’s Pointed Cabbage Salad with Smoked Almonds and Bacon Dressing

In conclusion, holiday green vegetables will be up next for Good Friends Good Food. I certainly can’t wait to see what these talented ladies do with that option.

Happy Cooking Y’all

Pumpkin Cheesecake in the Instant Pot

Pumpkin Cheesecake

It’s autumn and time for pumpkin to take center stage. Pumpkin is also the Good Friends Good Food Cooking Group’s vegetable for this week. My choice shifted between a favorite pumpkin soup and a pumpkin cheesecake, which would be a new dessert for me. Pumpkin cheesecake is one of those seasonal dishes that I love. Because I have also been wanting to try a cheesecake in my Instant Pot, now seemed a good time.

If the Instant Pot is not your thing, I believe this recipe would work fine in an oven with close watching near the end to get to the appropriate degree of doneness.

Instant Pot Utensils

I used my six quart Instant Pot and a 7” springform pan. When I first bought the Instant Pot, I invested in a couple of pans to use inside it. This is my first use of the springform pan. It fits perfectly inside the pot and on top of the trivet.

Special Instant Pot Considerations

I did some research on Instant Pot cheesecakes and the following things should be a part of the process.

The ingredients should be at room temperature when used because it important for the consistency of the top of the cheesecake.
Bring the water to boiling in the pot before cooking the cheesecake because it reduces the steam in the pot by bringing up the pressure more quickly.
Do not overmix the ingredients and it will help prevent a puffy soufflé-style cheesecake.
Cover the top and bottom of the pan with foil because it keeps the steam off the cheesecake. It is also important for the cooking time to be accurate.
Freeze the prepared crust while mixing the filling. (Or bake in 325 degree oven for 15 minutes.)

Pumpkin Cheesecake Recipe

Ingredients

12 oz. Cream Cheese (1 1/2 blocks), softened
1 can (14 oz) Sweetened Condensed Milk
2 Tbsp Corn Starch
1 tsp Pumpkin Pie Spice
1/4 tsp Cardamom
2 Large Eggs, slightly beaten
1 c. Pumpkin Purée

1 1/2 c. Water in Instant Pot

Crust

1 c. Ginger Snap Crumbs or Graham Cracker Crumbs
2 Tbsp Granulated Sugar
2 Tbsp Salted Butter, melted

Whipped Cream for topping

Instructions

Remove eggs and cream cheese from refrigerator about an hour before preparation to bring to room temperature.

Prepare a 7” springform pan by lining the bottom with wax or parchment paper. Grease the sides with butter.

First, prepare the crust. Mix together the crumbs, sugar, and butter and press into the prepared pan. Place the pan into the freezer or bake in a 325-degree oven while preparing the filling.

In a large bowl, stir the cream cheese and ensure it is very soft. Add the condensed milk and stir with a whisk until smooth. Stir together the flour and spices and then add to mixture. Lastly, add the pumpkin and eggs and stir until blended.

Pour filling over the crust evenly and tap the pan lightly on the counter to release air bubbles. Next, cover the pan with foil on both the bottom and top to prevent condensation getting to the cheesecake.

Add the water to the Instant Pot and turn on Sauté. Heat until the water is boiling and then turn off the sauté function. Put the springform pan inside the trivet and lower the foil-covered pan into the pot.

Place the cover on and set for pressure cooking on high for 49 minutes. After cooking, allow 20 minutes for a natural release.

Remove foil cover and examine cheesecake. There should be a slight jiggle in the center. If the center looks like liquid, cover and cook for an additional 5 minutes and 5 minutes natural release. If there is any condensation on the cheesecake, dab with a paper towel to remove.

Serving Instructions

Remove all the foil and allow the cheesecake to cool on the counter for 1.5 hours. Lastly, cover the pan and refrigerate for at least 10 hours before serving.

Pan in Instant Pot — Springform pan in Instant Pot

Carefully remove the cheesecake from the pan and remove the wax paper. Serve with whipped cream. Voila, pumpkin cheesecake!

My Result

So, the center of my cheesecake was a little jiggly as desired. I found the center to be a little more creamy than the edges, but all of it was good. It was also easy to get out of the pan. However, this is not an overly sweet cheesecake. Surprisingly, my husband, a big sugar fan, loved it! I think he liked it more than me. The cardamom was one of my modifications, which I liked.

This opens our world of camping to cheesecake because we usually take the instant pot, but not an oven. It is a little different process, but is not really difficult.

In conclusion

I am enjoying cooking with Good Friends Good Food group. Check out my page, Vegetables with Good Friends, Good Food and our recipes for other vegetables. I am so looking forward to all the creative ways pumpkin is used by members of the group. Lastly, be sure to click on their links.

Ellen’s Crustless Pumpkin Pie

Kayte’s Pumpkin Strudel Muffins

Margaret’s Curried Pumpkin Soup

Nancy

Peggy’s Mini Pumpkin Pie

Ulrike’s Pumpkin Salad with Kale

Happy Cooking!

Zucchini Frittata, an Anytime Dish

Zucchini, this Week’s Vegetable

This week’s vegetable is an easy one to have available because it is accessible year round and keeps well in the refrigerator for several days. Routinely, I have about three different ways to serve them. However, I most often include zucchini in a frittata. A frittata is a special breakfast in our home, but it is so hearty that it is also an excellent choice for brunch or dinner.

I don’t generally follow a recipe for my frittatas, so the ingredients can vary. Most often though, I include zucchini or summer squash. However, either type of squash works well in a frittata.

Special Equipment

I have always made my frittatas in an iron skillet. So, for me, it would feel unnatural to use anything else. But, any skillet or pan that can go from stovetop to oven could be used. My choice though, will always be an iron skillet.

Frittata Possibilities

Eggs are the only absolute necessity in a frittata, everything else can vary. Butter or oil will work, but I prefer butter. Olive oil is, of course, a healthier choice. The sky is the limit with vegetables because they are cooked until tender crisp on the stovetop. Any cheese that you like will also do just fine. Lastly, a variety of seasonings work well in a frittata, such as basil, oregano, dill, thyme, cayenne pepper, or chives.

Zucchini Frittata Recipe

Ingredients

2 Tbsp Butter or Olive Oil
1 c. Zucchini, diced
1/2 c. Onion, diced
1/2 c. Red Bell Pepper, diced
Salt and Pepper to taste
1/8 tsp Accent
1/2 tsp Basil
1/2 cup Cherry Tomatoes
6 Large Eggs, Slightly beaten
3/4 c. Gruyere & Swiss Blend Cheese, shredded

Directions

Preheat oven to 350 degrees.

Melt butter in ovenproof skillet over stovetop. Add all vegetables except tomatoes and cook over medium-high heat until tender-crisp. Add desired salt and pepper. Sprinkle Accent and Italian Seasoning over vegetables. Lastly, add whole cherry tomatoes and distribute them evenly in skillet.

Next, pour beaten eggs evenly over vegetables; do not stir. Sprinkle cheese over top. Place skillet into preheated oven and cook for approximately 18 minutes or until eggs are firm.

Optional Garnishes

Salsa, Tomato or Green Chili
Avocado Slices

This Frittata Version

This was my first time using the Gruyere/Swiss blend cheese and green chili salsa. It gave it a bit of a different taste, more complex, but we really liked it.

Because there was no previous recipe, I adjusted my estimated measurements for several ingredients as I prepared it. I must say, this was a delicious meal. My husband agreed!

Good Friends Good Food Blogs (GFGF)

Check out other zucchini dishes by my GFGF friends. I have been very impressed by their cooking expertise because of all the cool ways they have prepared vegetables so far.

Ellen’s Zucchini Bread

Kayte’s Grilled Zucchini with Red Onion and Feta

Margaret’s PHO-GA

Nancy

Peggy’s Chicken Zucchini Casserole

Ulrike’s Baked Courgettes/ Zucchini with Minced Meat

In Conclusion

If you have never made a frittata, they are a marvelous way to turn a variety of on-hand vegetables into a quick and delicious meal. Zucchini is an excellent vegetable because it can be kept in your vegetable bin ready to make a delicious frittata happen.

Lastly, if you would like to check out other vegetables prepared by our cooking group, see my page, Vegetables with Good Friends, Good Food.

Happy Cooking Y’all

Green Beans Almondine, A Special Occasion Dish

Green Beans

Green Beans are the vegetable for my first post with the cooking group, Good Friends Good Food (GFGF). I am afraid it is rather late because we were traveling when it was due. However, GFGF is a very flexible group, which I like very much. So, you just post a recipe of your choosing every two weeks. The only requirement is you must include the assigned vegetable for the week in your recipe.

My Recipe this Week

My dish is a modification of one I have occasionally used for holidays. The original recipe was obtained from my bosses’ wife more than thirty years ago. The original was good, but way bad for you. I must say, my scaled-down version is still not especially healthy because it has bacon, that delicious, yet bad for you meat. But, you might want to limit this dish to special occasions.

Recipe, Green Beans Almondine

Ingredients

1 lb Fresh Green Beans (or 3 cans)
3 Strips Bacon
4 Tbsp Sugar
4 Tbsp Vinegar
3 Tbsp Slivered Almonds
Salt to taste

Directions

If using fresh beans, remove ends and strings; wash. Cook beans in a small amount of boiling salted water covered for 20-25 minutes or until crisp tender. Drain and set aside.

Preheat oven to 350 degrees.

Cook bacon until crisp. Crumble and reserve 2 Tbsp of drippings. Stir sugar and vinegar into reserved drippings. After that, add the crumbled bacon to the dripping mixture.

Next, layer 1/2 the beans, bacon mixture, and almonds in a casserole dish and then repeat with remaining half.

Bake 35 minutes, uncovered.

The Results

It felt like a holiday having this somewhat decadent dish on a weekday. I haven’t actually served it in about ten years, but remembered it was good. Actually, it was quite delicious. The bacon remained crispy and the almonds were nicely toasted. Also, the beans had a nice sweet/sour flavor. My husband said, “I could eat this every day.” I told him that he should not expect that because it has too many calories and is too much work.

GFGF Recipe Links

Kayte’s Green Beans with Bacon and Onion

Margaret’s German Green Bean Salad

Nancy’s Food Blog

Peggy’s Not Your Granny’s Green Bean Salad

Ulreke’s Baked Green Beans with Olives

In conclusion, more vegetable posts will be upcoming to my new page, Vegetables with Good Friends, Good Food .

Artichokes

Artichokes in a Pasta Salad

Recipe

Ingredients

Directions

In Conclusion

Happy Cooking Everyone!

Street Corn

Street Corn Ingredients

Directions

Good Friends Good Food

Mushrooms

Recipe

Ingredients

Directions

This Version

Good Friends Good Food Posts

Carrots

Carrots with Caramelized Onions Recipe

Ingredients

Directions

Good Friends Good Food

Broccoli Salad

Recipe

Ingredients

Directions

This Version

So looking forward to 2021!

Cabbage

Preparing Stuffed Cabbage

Recipe for Stuffed Cabbage

Ingredients

Directions

My Stuffed Cabbage Result

Good Friends Good Food

Happy Cooking Y’all

Pumpkin Cheesecake

Instant Pot Utensils

Special Instant Pot Considerations

Pumpkin Cheesecake Recipe Ingredients

Crust

Instructions

Serving Instructions

My Result

Happy Cooking!

Zucchini, this Week’s Vegetable

Special Equipment

Frittata Possibilities

Zucchini Frittata Recipe

Ingredients

Directions

Optional Garnishes

This Frittata Version

Good Friends Good Food Blogs (GFGF)

In Conclusion

Happy Cooking Y’all

Green Beans

My Recipe this Week

Recipe, Green Beans Almondine

Ingredients

Directions

GFGF Recipe Links

Happy Cooking Y’all!

Pumpkin Cheesecake Recipe

Ingredients