Whenever I see a really nice bunch of chard at the Farmers Market, I make this wonderful Chard and Potato Gratin. The recipe is from Georgeanne Brennan's The Vegetarian Table:

France and it has a simplicity and indulgence that says French country cuisine. There's something wonderfully messy about chopped chard: it seems to get everywhere ! Layered

with thinly sliced potatoes, dotted with butter, and grated cheese, it takes only a ten minutes to prepare and then an hour in the oven.

Chard and Potato Gratin:
(4 small portions)garlic clove
1 bunch chard, ribs removed, leaves chopped (save the ribs for soup)
2 medium potatoes, sliced as thin as possible
3 oz Emmental cheese, grated, or Swiss or another nutty cheese
1/4 cup half-and-half (cream or milk can be substituted)

Preheat the oven to 350 degrees. Butter a deep 9" x 5" dish and rub the sides with a cut garlic clove. Layer 1/2 of the thinly sliced potatoes on the bottom of the dish. Dot

with butter. Season with a grind of salt and pepper. Add 1/2 of the chopped chard leaves and top with 1/2 of the grated cheese. Add a second layer using the other half of thinly

sliced potatoes, dot with butter and season with salt and pepper.

Add the remaining chopped chard and remaining cheese. Pour the half-and-half (cream/milk) over the top.Cover the dish with foil and bake for 1 hour.

Don't forget to save the chard ribs for soup! Here's some other ideas for chard stems from the kitchn.
+ |
نوشته شده توسط signuplove2 در سه شنبه 22 آبان 1397
I posted these mashed potatoes years ago, and hundreds of you have cooked them! But, seeing as mashed potato season is just around the corner, I thought I'd update the recipe

with a few notes and suggestions. The bottom line? These are pretty darn close to mashed potato perfection. Buttery peaks and cloud-like potatoes are drizzled with a saffron

garlic butter, and topped with a toasted almond, coriander, sesame sprinkle. Incredibly delicious. Simple, but with a enough of a twist to make them special.

Best Type of Potato to Use
People really dig in with opinions about what type of potato is best when it comes to making mashed potatoes. I like the creamy texture most waxy "new" potatoes bring to the

party. Yukon golds or yellow finns are my go-to. That said, many people use russet potatoes. Russets have a higher starch quantity, and can contribute to a beautiful, fluffy

bowl of potatoes for sure. But my secret weapon is smaller, waxy potatoes. They're so creamy, and lend a beautiful, naturally rich texture you can't get otherwise juris doctor hong kong.

Skin off or Skin on?
This is completely a personal preference. If you're serving a crowd that appreciates a rustic mashed potato, by all means, leave the skins on. If your people like uniform

billowing clouds of mashed potato, get out the peeler. I tend to bounce back and forth between the two hong kong apartment for rent.

The Secret Drizzle Magic
The thing that takes these mashed potatoes over the top is the special butter. It's the simple combination of butter, garlic, saffron, and a pinch of salt. When you drizzle it

over the potatoes, it smells incredible, and is the perfect way to finish your beautiful potatoes. As a last touch, a dusting of almonds and herbs brings an updated accent to

classic mashed potatoes, but you can skip of you're more old-school, and like your potatoes straight apartments for rent Hong Kong.
+ |
نوشته شده توسط signuplove2 در سه شنبه 22 آبان 1397
Everyone always needs that one easy to go to recipe when comes to Cookies, actually even for chocolate cakes, muffins, flans, caramels etc … but lets not get into all of that. Today we’ll cover cookies. These absolutely delightful chewy chocolate espresso cookies, are rolled in fine fine brown sugar and one bite can send you to heaven and back. Unlike the Chunky kind, these cookies turn out flat but yet they hit the chewy note. They are literally one of these instant cookie recipes, that require no chilling or resting. You can be craving cookies, and just decide to get up and make them. They are so easy to make and take no time at all . Bake them for 11 mins for a soft entered chewy texture. For a slightly crisper one bake for 13 mins. They do soften a tiny bit on keeping. Do try a test cookie to adjust to your oven temperature master of education hong kong.

First pretheat the oven to 180C . While thats getting warmed up, measure out the ingredients. Sift together the dry ingredients and set aside. Beat together in a stand mixer the soft butter and both the sugars till they are light and fluffy. Add the espresso powder and vanilla and mix. Add the egg and mix lightly again. Now add the flour mix and mix just till incorporated apartment central hk. The mixture will be soft to handle. Roll them in equal sized balls and roll in sugar. Place 6 balls on the lined baking tray at a time as they do tend to spread out . Bake from 11-13 mins , cool on wire wrack completely and store in air tight container Heating Ventilation and Air Conditioner.

+ |
نوشته شده توسط signuplove2 در جمعه 18 آبان 1397
Here’s a quick little snack I whipped up today to use up bagels and pita bread I (stupidly) bought before going out of town. Bagel and pita chips are really easy to make, and you can spice them however you like Payroll Service HK.

I also bought some roasted sunflower seeds, but had a hard time imagining how I could make it through 1 1/2 cups of them before they went bad. Clearly I’m not the most practical shopper.

I used garam masala to flavor my chips, but you should treat any spices (and especially, any ground spice mixes you have) as fair game for this recipe. Smoked paprika? Old Bay? Japanese seven spice? Celery salt? So many possibilities Floor standing type air conditioner.

The sunflower dip has fresh lemon, ground white pepper, and a dash of tabasco. Here again is a lovely blank canvas for you to experiment with. If I had it available I would have added some freshly chopped mint. Roasted garlic or fresh scallions would make a lovely addition as well, for people who are normal and like those sorts of things (i.e. not me).

The dip is really rich and reminds me a lot of tahini (sesame seed paste) but without the bitter taste. If you want an even more pronounced lemon flavor, add the zest. This dip can also be thinned out to form a dressing, used as a sandwich spread, or as stand in for hummus master of music hong kong.
+ |
نوشته شده توسط signuplove2 در پنجشنبه 10 آبان 1397
She had been shopping with her Mom in Wal-Mart. She must have been 6 years old, this beautiful brown haired, freckle-faced image of innocence. It was pouring outside. The kind

of rain that gushes over the top of rain gutters, so much in a hurry to hit the Earth, it has no time to flow down the spout.

We all stood there under the awning and just inside the door of the Wal-Mart. We all waited, some patiently, others irritated, because nature messed up their hurried day. I am

always mesmerized by rainfall. I get lost in the sound and sight of the heavens washing away the dirt and dust of the world. Memories of running, splashing so carefree as a

child come pouring in as a welcome reprieve from the worries of my day.

Her voice was so sweet as it broke the hypnotic trance we were all caught in, “Mom, let's run through the rain." she said.

What? Mom asked.

Let's run through the rain! She repeated.

No, honey. We'll wait until it slows down a bit. Mom replied.

This young child waited about another minute and repeated: "Mom, let's run through the rain."

We'll get soaked if we do. Mom said.

No, we won't, Mom. That's not what you said this morning, the young girl said as she tugged at her Mom's arm."

This morning? When did I say we could run through the rain and not get wet?

Don't you remember? When you were talking to Daddy about his cancer, you said, If God can get us through this, he can get us through anything!

The entire crowd stopped dead silent. I swear you couldn't hear anything but the rain. We all stood silently. No one came or left in the next few minutes. Mom paused and thought

for a moment about what she would say.

Now some would laugh it off and scold her for being silly. Some might even ignore what was said. But this was a moment of affirmation in a young child's life. Time when innocent

trust can be nurtured so that it will bloom into faith. "Honey, you are absolutely right. Let's run through the rain. If get wet, well maybe we just needed washing." Mom said Sage 300.

Then off they ran.

We all stood watching, smiling and laughing as they darted past the cars and. They held their shopping bags over their heads just in case. They got soaked. But they were

followed by a few who screamed and laughed like children all the way to their cars. And yes, I did. I ran. I got wet. I needed washing.Circumstances or people can take away your

material possessions, they can take away your money, and they can take away your health. But no one can ever take away your precious memories. So, don't forget to make time and

take the opportunities to make memories every day register a hong kong company!

To everything there is a season and a time to every purpose under heaven. I hope you still take the time to run through the rain scholarship for overseas study.
+ |
نوشته شده توسط signuplove2 در شنبه 28 مهر 1397
Wishing everyone the happiest of Thanksgiving and a lovely fall season!

(We are celebrating with all the delicious bounty of the season and this Cinnamon Pull-Apart Bread from Bobbette & Belle: Classic Recipes from the Celebrated Pastry Shop by

Allyson Bobbitt and Sarah Bell Designated Representative.)

It’s a treat.

To make crema, you add sugar to a cup and as soon as the first drips of espresso start to flow out of your moka, you add them to the sugar and then you start to mix vigorously.

While the rest of your espresso percolates, you just keep on mixing and mixing until your sugar and espresso mix turns into a fluffy, light-coloured, creamy paste.

Before you serve your espresso, dollop a generous spoonful of the crema in to your espresso cup and then pour over the freshly brewed espresso. The crema will start to melt and

as it does, it will rise to the top foaming a magical foamy layer. The added bonus is that your espresso is pleasantly sweetened Serviced Apartments.

The best crema maker that I know is my mom. Hers always comes out the lightest and fluffiest. My Italian aunts make a mean crema as well. We don’t always make it, just once and

a while as a very special treat.

So I’m bringing you this sweet little gift to say hello again Air to water Heat Pump systems!


This is one of those treats where there really is no “recipe” … as annoying as that can sound. For enough crema for four people, place four heaping teaspoons of sugar in a

mug. As soon as your espresso starts to percolate, pour in a tiny bit (just enough to wet the sugar) and then start stirring vigorously while the rest of the espresso

percolates. You should end up with a very fluffy and light mixture. Dollop a generous spoonful in each espresso cup before pouring over the espresso. Enjoy!
+ |
نوشته شده توسط signuplove2 در پنجشنبه 19 مهر 1397
We think of carrots as orange, but they can also be white, yellow, red, and purple.

4. Carrots have seeds
Bet you never thought about that one as you chomp on a smooth stalk of this sweet-orange vegetable. But it’s true. How else did you think they grew? You harvest the seeds from

the tiny white flowers that grow out of the ground. Funnily enough, the carrot doesn’t produce a traditional seed, but instead it’s classified as a schizocarp, a dry fruit

composed of multiple carpels that separate to release the seed inside. Researchers have even found that wild carrot seeds dating back about 5,000 years were discovered in

Europe. Also, due to their aromatic qualities, the seeds have been used as a spice and in herbal medicine.

5. Carrots contain the richest sources of beta-carotene
You may wonder why you care about beta-carotene. Well, here’s the deal: This chemical is what gives fruits and vegetables a yellow-orange pigment that turns into vitamin A in

our systems. While it won’t make you see in the dark, beta-carotene does help with eyesight, as well as boost the immune system and promote healthy skin company registration in hong kong.

6. Carrots have sugar in them
Ha, and here you thought you were eating something healthy. Okay, well yes, you are, but carrots do contain four types of sugars — sucrose, glucose, xylose and fructose.

Luckily for you carb-a-phobes, despite the sugar they contain very little starch, so you can have your sweet vegetable without the carbs. Plus, even though they are on the

saccharin side, you also get a whopping bunch of good-for-you nutrients including vitamins A, C, K and B6, manganese, calcium, lots of dietary fiber and potassium.

7. Baby carrots aren’t a type of carrot
With all that talk about carrot varietals, we had to address the phenomenon of baby carrots. Turns out they are either immature carrots, hence their small size, or pieces of

larger, thin carrots that are cut into pieces. The latter idea came from Mike Yurosek, a California farmer who got tired of chucking blemished carrots away and started cutting

and peeling the vegetables into tiny perfection. In 2010, carrot farmers got together and started promoting baby carrots as an alternative snack food — a successful campaign

that has plenty of people snacking on carrots instead of chips.

8. You can leave them in the ground all winter
While so many wimpy vegetables need to be plucked and dug up, the mighty carrot can freeze itself happily in the ground. “After the carrots have had a light frost you cover

them with about a foot of leaf mulch, which acts like insulation to prevent the ground and the carrots from freezing solid.You can either over-winter carrots and harvest them in

the spring, or continuously harvest them throughout the winter months.” And when you do this, the carrot’s sugars get more concentrated and the result is a super tasty, sweet

vegetable that anybody who loves dessert will be excited to eat Adrian Cheng.

Carrots are one of those vegetables that are always around the kitchen. Usually added to some salad or stew but not too often enjoyed just by itself. Here’s a super simple and

very delicious way to prepare carrots and they make such a great accompaniment to your meat dishes or even when added to dips or salad platters or just eaten by itself. I would

recommend using slim fresh carrots for this recipe. Since this was a tiny bunch I used, I’ve proportioned the ingredients accordingly. You can scale up as per your

+ |
نوشته شده توسط signuplove2 در جمعه 13 مهر 1397

I saw a table at the market the other night groaning under the weight of a mountain of summer squash. Squash that looked like it wanted to avalanche its way into my basket. I took pity, grabbed a bunch, and made my way home. I ended up using a couple in a favorite nothing-to-it sautéed zucchini recipe. It's pictured here served over a simple plate of spaghetti.

The sautéed zucchini? It's a single-skillet kind of thing. Coins of zucchini are browned in a pan, but the thing that makes it special is the toasted golden slivers of garlic combined with lots of fresh dill. Throw in a sprinkling of almonds for crunch, and you're all good. Prep takes five minutes, if that, and you can treat this as a side dish, or use it as a component of something else Cassette corner type air conditioner ...


I often cook up a pan of the zucchini like this, and then use it to top off a frittata. Or toss it with a platter of pasta. Over farro with some harissa-spiked vinagirette? Not bad. Baked as a hand-pie in a simple pastry with a smudge of goat cheese? Even better. Anyhow, it's really adaptable. And for those of you who don't use much dill in your cooking...let me just say, dill is under-rated and under-utilized. The more I cook with it, the more I love it - fingers crossed you like this spin as much as I do geared dc motor.

Different Types of Zucchini

You can sauté just about any kind of zucchini! Or a blend of zucchini / summer squash, as pictured here. A pro tip - attempt to slice it all the same 1/4-inch thickness. As far as shape goes - you can slice full coins, or half coins. You can slice zucchini straight across, or angle it, and slice on a bias. Feel free to experiment apartment hong kong!

+ |
نوشته شده توسط signuplove2 در جمعه 30 شهريور 1397

A good barbecue sauce recipe is gold. And finding just the right barbecue sauce to keep on hand is essential for good summer grilling. Most people think of barbecue sauce as a combination of tomato, vinegar and sugar (and if it's store-bought, so much sugar). But really, anything is possible. There are some incredibly creative barbecue sauces out there! What you'll find below are ten interpretations to broaden your idea of what barbecue sauce can be. A list that will hopefully inspire some new creations on your grill this summer Adrian Cheng.

1. Homemade Vegan BBQ Sauce (Lazy Cat Kitchen)

This sauce has a lovely orange color. One that goes perfectly with the suggested sweet potato fries. The base is an apple, a tomato with apple vinegar - cloves and coriander round out the spice profile Sage Accpac.

2. Giddy Swamp, South Carolina Mustard Barbecue Sauce (Bubba Mac / Food 52)

Along with Alabama white sauce, this is a regional classic that is not commonly found outside of the south - it originated with German immigrants. Surprise your guests with this one, use it to marinate veggie kabobs, or seitan and to put between some toasted hamburger buns.

3. Char Siu Style Roasted Eggplant (Pickled Plum)

Char Siu is Chinese barbecue pork that uses a specific marinade to achieve the flavor. This is an easy veggie riff, calling for just six ingredients. This recipe is for char siu eggplant, but you can swap in different veggies and certainly tofu and tempeh would be delicious with the sauce as well.

4. The Best Vegan BBQ Sauce (Gluten-Free) (Moon and Spoon and Yum)

This is a Vegan/GF take on classic barbecue sauce is quick to make. On the sweeter side of the spectrum, it relies on coconut sugar as the sweetener.

5. Vegan Alabama White Sauce (86 Eats)

Here's a vegan take on a Southern classic. The prep is easy, requiring just a blender. One interesting ingredient here is giardiniera - Italian pickled vegetables - lending this sauce a special flavor profile.

6. Coffee BBQ Sauce (Tasty Kitchen)

Coffee and barbecue sauce make a winning combination. The technique this barbecue sauce recipe uses is to simmer it down for 40 minutes. The thick texture is perfect for slathering just about anything you want to throw on the grill.

7. Rhubarb Barbecue Sauce (Edible Perspective)

This barbecue sauce recipe starts with two cups of chopped rhubarb and a handful of other ingredients simmered down, then blended. The result is thick, sweet and flavorful field audit.

8. Jamaican Jerk Grilled Eggplant Recipe (Went Here 8 This)

This recipe uses only five ingredients for the jerk marinade, no simmering, but you should leave it to sit for a few hours to meld and combine. The rest of the magic happens on the grill!

9. Homemade Vegan BBQ Sauce (Making Thyme for Health)

This is another vegan take on classic barbecue sauce, which uses a combination of smoked paprika, garlic powder, mustard and vegan Worcestershire to create a strong flavor profile

10. Baked Tofu Chunks with Star Anise Marinade (Skinny Ms)

This marinade is deceptively simple: five ingredients promising to be special. Star anise, rice wine and Sichuan peppercorns, and a bit of coconut sugar. It's adapted from Bay Area chef Philip Gelb, who offers popular dinners on Feastly.

+ |
نوشته شده توسط signuplove2 در سه شنبه 20 شهريور 1397
تبلیغات متنی
خريد بک لینک انبوه
ورزش بانوان