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How do you cook quinoa? I was recently asked. The answer is simple. Easy. Fast. Rockin'. I cook it in a rice cooker. In fact, quinoa is the easiest no-fuss grain you'll ever cook. It's healthy fast food. Cook up a batch ahead of time and you can stir up a fabulous light lunch (like the Lime Quinoa Salad with Mint ) in a New York minute. Well, maybe a Los Angeles minute. No wait. A Venice Beach minute. Quinoa salads are as easy as one - two - three. How to cook quinoa the easy way: 1. Using a fine mesh sieve rinse 1 cup of organic quinoa in cold water (unless it states on the box that you don't need to rinse). 2. Dump rinsed quinoa into your rice cooker. 3. Add 2 cups fresh water* see notes. 4. Turn on your rice cooker . That's it. In about fifteen minutes* you'll have hot fluffy quinoa to play with. Quinoa is rather bland on its own and loves flavor spikes. So add herbs etc. My favorite thing to do is stir-fry cooked quinoa with various seasonings- herbs, garlic, spices, onion, etc. I add in fresh veggies and whatever else I might have on hand. Quinoa makes delicious and hearty pilaf, sprightly salads, or a warm and grainy side dish in place of rice. I've even used it to stuff cabbage, acorn squash, peppers and portobello mushroom caps. For those of you without a rice cooker: Add the cup of rinsed organic quinoa to a saucepan ; add 2 cups fresh water; bring to a boil, lower the heat to low; cover and simmer until cooked. Fluff with a fork. Season while warm and use in salads or stuffing recipes, Store covered, in the fridge, for almost instant meals. Use within three days for best taste. Notes* Start with 2 cups water in a rice cooker. At higher altitudes , use more water-- 2 1/4 to 2 1/2 cups water. High altitude also requires a longer cooking time, generally. If the quinoa turns out too crunchy or nubby you need to up the ratio of water to grain; start by adding another 1/4 cup liquid. I prefer my quinoa soft and tender, fluffed with a fork. Note- r ed and black quinoa may require extra water- especially if it turns out more crunchy than fluffy. Sometimes I add broth to the liquid to boost the flavor of the quinoa- this works especially well when making a savory pilaf or winter quinoa with hearty flavors- onion, mushrooms, eggplant, etc. I don't use broth in my lighter salad style quinoa dishes- but that's my personal taste. Quinoa is very laid back and not full of itself at all. It's not upper crust or snobby, or ultra-cool and exclusive. I imagine Tony Bourdain hates it (he likes to mock vegetarians, you know, which spurs him to demonstrate just how much by eating blow fish, animal tongues and roasted insects on camera , not to mention drinking fresh from the writhing snake blood tonic and chewing on various goat parts buried in a pit for two days). If it were a movie, quinoa would star a flip-flop wearing Jeff Bridges and insist you call it Dude. Or Duderino if you're not into the whole brevity thing. Besides its worth-its-weight-in-gold gluten-free status, quinoa (sounds like: keen-wa) is a superb source of balanced vegetable protein (so important for vegans and vegetarians ) that packs a nutty nutritional punch. It contains nine amino acids- making it a complete vegetable protein. Some call it a super grain (I always envision a blazing red Q and a windswept cape when the word super is touted- a testimony to my visual thinking process) but quinoa, I have to tell you is not a cereal grain, Bubela. It's actually a seed from a plant family that includes beets and spinach. That might- technically- make it a Super Faux Grain. Or Faux Super Grain. I know. It doesn't have the same ring. Do we care? Here are some of my favorite quinoa recipes: Kale Salad with Quinoa, Tangerines and Roasted Almonds Lime Quinoa Salad with Mint Peanut Butter Quinoa Cookies Quinoa Breakfast Bars with Blueberries Quinoa Breakfast Brownies Quinoa Breakfast Cake Quinoa Chocolate Brownies Quinoa with Fresh Summer Vegetables Quinoa with Roasted Brussels Sprouts, Leeks, and Slivered Almonds Quinoa Salad with Blueberries, Strawberries, and Watermelon Quinoa Salad with Pears, Baby Spinach, Chick Peas in Maple Vinaigrette Quinoa Salad with Roasted Beets, Chick Peas + Orange Quinoa Salad with Yellow Grape Tomatoes, Kalamata Olives, Basil and Mint Quinoa Stuffed Portobello Mushrooms Quinoa Muffins with Pecans + Dark Chocolate Quinoa Mushroom Pilaf Quinoa Pumpkin Cookies Quinoa Taco Salad Red Quinoa with Roasted Butternut Squash + Pecans Stuffed Cabbage with Roasted Sweet Potato and Quinoa Vegan Garden Loaf with Maple Apricot Glaze Warm Spinach and Quinoa Salad with Grape Tomatoes Quinoa recipes from food blogs: At Lydia's Perfect Pantry Quinoa Salad with Tomatoes, Feta and Parsley Heidi's Warm and Nutty Cinnamon Quinoa - for breakfast- at 101 Cookbooks Susan's Quinoa Vegetable Paella at FatFree Vegan Kitchen Ilva's Quinoa Apple Cake with Cinnamon and Coconut at Lucullian Delights Susan at Food Blogga's Inca Quinoa Salad Perfect Pantry's Black Bean Quinoa Red Pepper Salad with Honey-Lime Vinaigrette Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Source: glutenfreegoddess.blogspot.com

This page has South Beach Diet Phase One recipes for Soup, Stew, or Chili that I've featured on Kalyn's Kitchen. (Since phase one recipes are also good for any other phase, these recipes are categorized "all phases" in the recipe archives.) Dishes that are "all beans" are limited to 1/3 - 1/2 cup portion size for phase one. You could have a larger portion size for dishes which contain meat and/or vegetables with the beans. Click for Latest Info About Printing Recipes on Kalyn's Kitchen Phase One Recipes for Chili Slow Cooker Recipe for Beef and Refried Bean Chili with Salsa and Lime (all phases, but a small serving for phase one) Vegan Lentil Chili with Roasted Red Peppers, Olives, and Green Onion (all phases, but a small serving for Phase One) Amy's Amazing White Chicken Chili (all phases) Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa (all phases) Crockpot Black Bean Chili with Lime and Cilantro (all phases ) Leftover Turkey (or ground turkey) and Pinto Bean White Chili with Lime and Cilantro (all phases) Not Just For the Superbowl Chili (all phases) Turkey and White Bean Chili with Chocolate ( all phases ) Phase One Recipes for Soup Indian-Spiced Slow Cooker Red Lentil Soup with Spinach and Coconut Milk (all phases, limit serving size for Phase One) Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta (all phases, limit serving size for Phase One) Slow Cooker Cabbage Soup with Tomatoes, Chicken-Garlic Sausage, and Parmesan (all phases) Lucky Black-Eyed Pea Soup with Chicken Garlic Sausage and Bell Peppers (all phases) Spicy Slow Cooker Soup with Ground Turkey, Pinto Beans, Red Bell Pepper, and Green Chiles (all phases) Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan (all phases) Slow Cooker Recipe for Spicy Ground Beef and Bean Soup with Cabbage and Spinach (all phases) Green Zebra Gazpacho with Cucumber and Avocado (all phases) Crockpot or Stovetop Recipe for Anasazi Bean and Cabbage Soup (all phases if you leave out carrots, phase 2 or 3 with carrots) Butter Bean (or Lima Bean) Soup with Ham and Cabbage (all phases) Cannellini Bean and Kale Soup with Ham and Sherry Vinegar (all phases) Cannelini Bean Soup with Roasted Italian Sausage and Escarole (all phases) Chard and Chickpea Soup with Sausage and Green Pepper (all phases) Chicken and Pinto Bean Soup with Lime and Cilantro ( all phases ) Chicken, Black Bean and Cilantro Soup (all phases) Chicken and Tomatillo Soup (all phases) Chicken Soup with Garbanzos and Oregano (all phases) Chickpea (garbanzo bean) Soup with Spinach, Tomatoes, and Basil (all phases) Chipotle and Black-Eyed Pea Soup with Double Cilantro (all phases) Confetti Gazpacho (cold tomato soup) with Yellow Tomatoes, Red Peppers, and Basil (all phases) Leftover Corned Beef Soup with Sauerkraut and Tomatoes (all phases, but corned beef is an occasional treat due to fat content) Double Mushroom Soup (inspired by Anthony Bourdain's Mushroom Soup Recipe) (all phases) Garbanzo and White Bean Soup with Lamb and Rosemary (all phases without the carrots) Garbanzo Bean (Chickpea) Soup with Garlic, Sumac, Olive Oil, and Lemon (all phases) Gazpacho (cold tomato soup) (all phases) Goulash Soup with Red Pepper and Cabbage (all phases) Ground Beef and Sauerkraut Soup (all phases) Healing Asian Soup with Ginger, Spinach, and Mushrooms (all phases) Hopping John Soup (Black-eyed Peas, Ham, and Collard Greens) ( all phases ) Italian Sausage and Bean Soup with Chard (all phases) Leftover Turkey Soup with Double Mushrooms (leave out carrots for phase 1) Lentil Soup with Italian Sausage and Roasted Red Peppers (all phases) Pressure Cooker Vegetable Soup with Giant White Beans, Ham, and Bay leaves (all phases) Revithia - Greek Chickpea Soup with Lemon and Olive Oil (all phases) Crockpot Recipe for Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika (all phases, but a limited serving for phase one) Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes (all phases) Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs (all phases) Spicy Pinto Bean Soup with Ham, Tomatoes, and Cilantro (pressure cooker or soup pot instructions) (all phases) Spicy Sausage, Lentil, and Tomato Soup (all phases) Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper (all phases) Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper or Carrots (all phases, but use red bell pepper for phase one) Taco Soup Recipe (all phases) Thai Chicken Soup (all phases) Tomato and Cilantro Soup (all phases) Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro (all phases) Vegetarian Lentil Soup with Spinach, Tomatoes, and Cumin (all phases) White Bean and Ham Soup with Chard ( all phases ) White Bean Soup with Ham and Rosemary ( all phases but leave out the carrots for phase one ) White Bean Soup with Roasted Turkey Italian Sausage, Zucchini, and Basil ( all phases ) Zucchini and Yellow Squash Soup with Rosemary and Parmesan (all phases) Phase One Recipes for Stew Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale (all phases) Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach (all phases) Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika (all phases) Mushroom, White Bean, and Tomato Stew with Parmesan (all phases if served plain in a bowl; phase 2 or 3 if served over rice) Ground Chicken (or Turkey ) and Chickpea Curry Stew with Yogurt and Cilantro (all phases) Crockpot Recipe for Pork and Green Chile Stew - Nefi's Green Chile Stew (all phases) Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes (all phases) Crockpot Recipe for Sausage, Peppers, and Cannellini Bean Stew with Parmesan (all phases) West African Chicken and Peanut Stew with Chiles, Ginger, and Green Onions (all phases) Mexican Red Lentil Stew with Lime and Cilantro (all phases, vegan) Beef Stew with Dried Mushrooms (all phases) Cannellini Bean and Lentil Stew with Ham (all phases) Cannellini Bean and Sausage Stew with Tomatoes and Basil (all phases) Crockpot Beef Stew with Olives, Garlic, Capers, and tomatoes (all phases) Crockpot Recipe for Black Bean Stew with Roasted Red Pepper, Chicken, and Cilantro (stovetop instructions included - all phases) Ground Turkey and Bean Stew with Cumin, Green Chiles, and Cilantro (all phases) Italian Sausage and White Beans with Sage (all phases) Leftover Roast Beef Italian Stew (all phases) Slow Cooker Mediterranean Beef Stew with Rosemary and Balsamic Vinegar (all phases) Pinto Bean and Ground Beef Stew with Cumin and Cilantro (pressure cooker or soup pot instructions) (all phases) Sausage and Lentils with Fried Sage ( all phases ) Sausage, Beans and Greens (all phases) Spicy Red Fish Stew (all phases) Spicy Red Lentil and Chickpea Stew / Paula's Moroccan Lentil Stew (phase one without rice) Spicy Sauteed Chickpeas with Beef and Cilantro (all phases) Things you might want to know: You can get Kalyn's recipes by e-mail. There are two ways to print recipes on Kalyn's Kitchen. You can become a fan of Kalyn's Kitchen on Facebook . Sometimes you can see what I'm doing on Twitter . Here is another place where I write more about food.

Source: kalynskitchen.blogspot.com

Joao and I went to Sao Paulo’s Mercado Municipal last weekend – the one Anthony Bourdain visited in one episode of “No Reservations” ; btw, I’ve read he said some mean things about the city. I hope he never comes back, thank you very much. Mercado Municipal is a very traditional market, full of lots of types of food and ingredients, but it was my first time there. I went crazy with all the spices, nuts, fruits and veggies, cheese, olives... I got home with several new ingredients to cook and bake with. And an emptier wallet, too. :) My first choice was some delicious dried apples I’d bought there– they were so good I was glad there was a lot more than the amount called for in the recipe. :) I found these bars here and used a different pan to make them. Make sure you use a warm knife to slice the bars, so you won't mess up the topping like I did. Toffee apple shortbreads from Delicious magazine Shortbread base: 110g unsalted butter, softened, plus extra for greasing 40g caster sugar 175g all-purpose flour 10g cornstarch Filling/topping: 100g dried ready-to-eat apples, finely sliced 450g firm dulce de leche* 200g dark chocolate, chopped and divided Preheat the oven to 180ºC/350ºF. Grease and line a square 20cm (8in) baking pan, leaving some paper hanging out of the pan on at least two sides (it will make unmolding easier). To make the shortbread base, cream the butter and sugar until pale and fluffy. Sift in the flour and cornstarch and, using a rubber spatula, then your hands, work to a dough. Place in the pan and use your fingertips to roll out flat and into the corners – if you have much too warm hands you might try it with the back of a spoon, lightly dusted with flour. Bake for 20 minutes or until golden. Set aside to cool.Scatter the apples over the cookie base, spread over the dulce de leche and level out. Chill in the fridge for 1 hour.Melt 150g of the chocolate in a glass bowl over barely simmering water. Remove the bowl from the pan and quickly wipe the water with a kitchen tower – no water should be in contact with the chocolate. Add the remaining 50g of chocolate and beat well to melt it. Pour the melted chocolate over the caramel and apples, then spread evenly. Set aside to cool at room temperature for about 2 hours or until set. Remove from the pan and cut into squares. * you can warm the dulce de leche into pouring consistency prior to adding it to the cookie base. Makes 16 squares

Source: technicolorkitcheninenglish.blogspot.com

2 lbs pork belly, cut into 2 in cubes (5 cm) 1 lb pork shoulder, cut into 2 in cubes (5cm) 4 cups water 1 bouquet garni (1 sprig flat parsley, 2 sprigs of fresh thyme, 1 bay leaf -all tied with a string so its easy to ret) 1 teaspoon salt 1 pinch black pepper 1 lb pork fat, cut into thin slices 1 Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally. 2 After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni. 3 Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key) 4 Shovel some still warm pork into your mouth -- you know you want to. 5 Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap. 6 Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!

Source: food.com

6 tablespoons butter 1 onion , thinly sliced 12 ounces button mushrooms , halved 4 cups chicken stock 1 sprig parsley 2 ounces sherry wine salt and pepper 1 Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned. 2 Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes. 3 Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour. 4 Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.

Source: food.com

War Remnants museum, is a place to understand how Vietnamese peoples went through during Vietnam war. Photo of " napalm girl ", you can read more here .. Reunification Palace During our visit, there was a Canon's photography exhibition, many awesome photos were display here.. Frankly, nothing much to see inside here actually.. The green surrounding outside has better view  I just wonder how they manage these electric wires.. Ben Thanh market  The main purpose to visit Ben Thanh market was to get some "Fu' and "Hi" chops , you can get these type of chop at the stall where they selling all kind of bakery items.. I feel this shop given more reasonable price if compare to others ... Revisit to Ashima - mushroom hot pot, you may check my old post here Ashima 35A Nguyen Dinh Chieu, Dist 1, HCMC. Tel: 848 3824 1966 Every time I told my daughter and mother how good was this mushroom hotpot, and told them one day I will bring them to try out..This time I keep my promise, bring them to try out.. We went to the old place, but realized that they have actually shifted to somewhere else. Luckily we found their new place..  Many types of mushroom to choose from.. We still prefer to order beef slices to go with mushroom hotpot. My kids and mother were really enjoyed this hotpot. But my husband and I feel the taste somehow not that good anymore.. Anyway, if you have never tasted mushroom hotpot before (I haven't see this type of restaurant here), this is still a place to try out.. Captured this photo when we were on the way to try out Banh Xeo..normal to see this type of scene in Ho Chi Minhwith many peoples on motorcycle.. Banh Xeo 46A 46A D Dinh Cong Trang | District 3 , Ho Chi Minh City , Vietnam  A Banh Xeo place that made famous by Anthony Bourdain (No reservation) , you can watch the video here .. Learnt a tip from here, pour out the excess batter so you can have thin and crispy Banh Xeo.. Dipping sauce and veggie to go with Banh Xeo Ya, their Banh Xeo was really crispy but a bit oily. If I look at my Banh Xeo , i think I have added too much of turmeric powder as its look too yellow.  We also ordered this deep fried soft shell crabs and authentic Vietnamese coffee.. I went to this wet market, but sorry i couldn't recall the name.. French bread is so common here, even you can find it at wet market.. I bought pumpkin flowers from here, to make stuffed pumpkin flowers  My mother bought this Thien Ly Xao Bo (Thousand miles flowers) At the end of the street at this market, turned left and you can find two shops selling bakery ingredients (located at the 1st floor), where you can get the chops here too..at fixed and reasonable price.. Phuong Ha at 58 Ham Nghi St., District 1  Cuc Gach Quan 10 Dang Tat, Ward Tan Dinh, District 1, Saigon Tel: (84.8) 38 48 01 44 // (84) 01 657 10 10 10 - A new discovery of eating place after saw Esther's review.. This restaurant also made famous by Angelina Jolie and Brad Pitt when they brought their adopted children back to Vietnam as to let them get to know their country where they were born.  kitchen area.. their old collections.. A very thick menu , like a book.. Use kangkong stem (water morning-glory) as a straw, something very new to me. very interesting ^_^ Anyway, the price for a fruit juices like this is almost equal to a plate of dish..rather expensive!! Everything we ordered were very delicious. I will be back to this restaurant if i will re-visit HCM again.. When my mother saw all these broken bowls and plates that they used., she said "Choy Choy, for Chinese only beggar use broken bowls", LOL..I told her that this is new fashion ,hehehe.. End of my update..Thanks for dropping by..

Source: nasilemaklover.blogspot.com

2 lbs pork belly, cut into 2 in cubes (5 cm) 1 lb pork shoulder, cut into 2 in cubes (5cm) 4 cups water 1 bouquet garni (1 sprig flat parsley, 2 sprigs of fresh thyme, 1 bay leaf -all tied with a string so its easy to ret) 1 teaspoon salt 1 pinch black pepper 1 lb pork fat, cut into thin slices 1 Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally. 2 After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni. 3 Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key) 4 Shovel some still warm pork into your mouth -- you know you want to. 5 Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap. 6 Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!

Source: food.com

6 tablespoons butter 1 onion , thinly sliced 12 ounces button mushrooms , halved 4 cups chicken stock 1 sprig parsley 2 ounces sherry wine salt and pepper 1 Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned. 2 Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes. 3 Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour. 4 Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.

Source: food.com

4 tablespoons butter 8 leeks , white part only, cleaned and thinly sliced 2 medium potatoes , cut into small cubes 2 cups chicken stock 2 cups heavy cream 4 fresh chives , finely chopped 1 pinch nutmeg salt and fresh pepper 1 I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color. 2 Add potatoes and cook for a minute or two, stirring a few times. 3 Stir in the chicken broth and bring to a boil. 4 Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes. 5 Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens. 6 Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed. 7 Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put int the refrigerator to cool. 8 Check seasoning, sprinkle with chives and serve in chilled bowls. 9 This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.

Source: food.com

From the kitchen of One Perfect Bite... What do these pictures have in common? They capture a moment in time that I want to share with you. On the way to meet a cook who had graciously agreed to walk us through the basics of Spanish home cooking, the Silver Fox and I came across a band of gypsy troubadours performing the flamenco for onlookers in the town square. These squares are usually ringed with tapas bars and today's recipe is for a tapa that was being served at the time we stopped to watch and listen to the flamenco performance. The recipe and a recommendation for the books came later that day. I ordered the books you see as soon a we got home, and following their delivery this morning, I spent the better part of the day paging through them. Wow! Jose Pizarro is a chef and a restaurateur, and if you are at all interested in Spanish cooking, do try to get these books. I was able to purchase mine on Amazon at bargain basement prices, and I've already put together a list of recipes that I want to try. They are easy to follow, made with readily available ingredients and the photography perfectly captures the vibrancy of Spanish cooking. You can almost taste these dishes as you turn the pages. It is hard to duplicate Anthony Bourdain's Spanish experience in tourist hotels and restaurants, but books like these make it possible to create that experience in your own kitchen should you want to try. I hope you'll stay tuned. Tonight's recipes, which come from a home cook, are for two frequently served tapas. Either of them makes a delightful mouthful, if, and it is a big if, you assemble them just before serving. They get soggy quickly, so do be forewarned. I personally love the pepper and anchovy combination, while the Silver Fox, who loves Manchego cheese, prefers the tomato version. I do hope you'll give them a try. If you enjoy bruschetta, I know you'll like these Spanish tostadas. Here is how they are made. Tostadas - Tomato and Pepper Toasts ...from the kitchen of One Perfect Bite Ingredients: 1 large loaf Italian bread 1/2 cup shaved manchego cheese 2 (2-oz.) tins anchovy fillets, drained 1/3 cup olive oil Tomato Topping 5 medium tomatoes, peeled, seeded, chopped 2 tablespoons olive oil 1 teaspoon garlic, finely chopped 2 tablespoons chopped parsley Pepper Topping 2 large roasted red peppers, skinned, stemmed, seeded, thinly sliced 2 tablespoons olive oil 1 teaspoon red wine vinegar Directions: 1) Cut bread into 1/2-inch slices. Toast half of slices on both sides. 2) For tomato topping: Combine tomato, olive oil, garlic and parsley in a small bowl. Spread toasted bread slices with tomato mixture, then top with cheese. 3) For pepper topping: Combine peppers, oil and vinegar in a bowl. Cover un-toasted bread slices with pepper mixture, then top with an anchovy fillet. 4) Serve immediately. Yield: 40 tostadas Older Posts One Year Ago Today: Two Years Ago Today: Turkey and Corn Quesidillas Peruvian Chancay Bread Three Years Ago Today: Four Years Ago Today: Carrot and Fennel Soup Masala Chai

Source: oneperfectbite.blogspot.com

Recently, I synched my Apple TV with my Flickr account so that when the screensaver comes on, all of my pictures on there–over 28,000–dance across the screen. And, wouldn’t you know it, most of those pictures are pictures of food. In fact, when I open my iPhoto and try to find pictures of me and Craig or me and my family, I have to fight my way through a tangled web of food imagery; portraits of dinners and lunches and breakfasts past. Recently, though, as I watched these images scan past on the TV in my living room, I began to have a thought: these pictures of the food that I make actually reveal something about me. But what, exactly? Well, for starters, I think these pictures show that I’m not fussy. This salad, for example, isn’t molded or mounded or presented in a martini glass. It’s not overly worked; it’s just a jumble of good ingredients that I thought would taste good together. Still, there’s thought that went into it, a certain amount of editing: fennel and apples pair nicely, arugula and Parmesan help things along. But the radishes I got in my CSA wouldn’t really fit in here, would they, so I left them out. I guess that’s not apparent in the picture, but it’s something that helps explain what you’re seeing. Toasted walnuts make sense here, peanuts probably not. So add “thoughtfulness” to “not fussy” and you get two character traits that you can learn about me from this salad picture. I can see how this exercise might teeter over into the absurd: Oh mussels and clams? That must mean I love the sea, that I’ve disavowed my Jewish heritage (shellfish! not Kosher), that I’m experimenting with bisexuality because of the vaginal implications. Ahem. Yeah, I see how that’s taking things too far. And yet I can’t help but think that this big pot of mollusks you see in the picture above does reveal something about me and my style of cooking; it’s loose, it’s exciting (note the red chile), it’s comforting, it’s slightly exotic (hey, those are cockles). It’s a cool moment when your food begins to reflect who you are. Which raises the question: can you change who you are by changing how you cook? I certainly think so. For example, are you a penny pincher? Is it hard to justify buying the farmer’s market heirloom tomatoes when the supermarket tomatoes are half the price? Well, buy the heirloom tomatoes anyway and see if that loosens you up a bit. Or, conversely, if you’re a spendthrift, buying way more than you need for every meal, try cooking out of your refrigerator or pantry one night and see what you come up with. Being resourceful in the kitchen may spill over into other areas of your life. Same goes for how you handle fat and salt: if you’ve been stingy with it in the past, for fear of gaining weight, be more generous next time around to see how it improves your cooking (and your spirit and the spirit of everyone eating your food); if, on the other hand, you’re a little heavy handed with the butter, pull back to see if you can get away with less to achieve the same result. Maybe that discipline will lead you to the gym and you’ll have six pack abs and a record deal before you know it. Character is revealed through action (I learned that in drama school) and cooking is nothing if not a series of physical actions shaped by character. Paula Deen and Anthony Bourdain both know how to whip cream by hand, but how they go about it will be totally different because of who they are as people; and I think the resulting whipped cream will taste and maybe even look different because of it. So remember, as you cook, this isn’t something to take lightly; every dish that you make is an edible self-portrait. How do you want to be remembered when people look back on the meals you’ve made over the course of your lifetime. As a bowl of Lucky Charms floating in expired milk? Or something a little grander, a little more ambitious, something a little more you.

Source: amateurgourmet.com



To better explain the experience, I must first introduce you to Elyse. I know her by way of mutual friends; our paths have crossed a handful of times, but ever since I started listening to her new podcast project, I knew she would be someone I would really enjoy. She has the kind of personality that draws people in - warm, confident, intentional, wise, assertive. She has a crazy story herself, one that could lead you towards darkness, but she exudes light. And consequently has the easiest and best laugh I've ever heard. She's a trained therapist, so you expect some of that, but to experience her is different. An extensive education doesn't compare to someones natural strengths. Like I said, I knew I liked her before I attended her retreat last weekend, but what she is building - creating a space for people to feel vulnerable and seen and to be moved out of their own way - is remarkable.

It was essentially two days, with a group of five other women, while Elyse led us through her curriculum of, as she puts it, "looking at a practical evaluation of your history, and the current repercussions of your experiences and core beliefs." We wrote a letter to our younger selves, broke down a timeline of our own lives, shared stories with each other that near broke us - stories of loss and abuse and silence and shame - each woman had something to share from such different perspectives and circumstance. I left feeling like I had untangled a few things that were leaving callouses on my heart. I left feeling motivated about how to practically move towards what I need - both professionally and personally. One of the exercises had a line that stuck with me: "you are already the woman you want to be." I needed a push out of my head, out of some old stories and self doubt to believe that. Go for it! Do it! Have the conversation. Engage in the conflict instead of always keeping peace. Start the business.

On the heels of the terrible loss of Anthony Bourdain, I feel responsible to point you towards soul food just as much as I do literal food. This past weekend was that for me. In my experience, pulling things out of your head, into the light and looking at them with another perspective, goes a long way towards putting them back under your control rather than the other way around. The internet sells us things all day long; promising things to fix our insecurities. There is quieter messaging about seeking connection, so I'll say this for whomever may need to hear it - invest in the friendships, invite people over, say what you need, spend the money on a therapist, ditch the life sucking boyfriend, take the risk, get down and play.

It's actually pretty difficult to put it all to words honestly, but I'm still riding my high of bringing some power back to me, and I want to give some of that to you. You are enough. You are capable. You are smart and beautiful and worthy.“Have patience with everything that remains unsolved in your heart. Try to love the questions themselves, like locked rooms and like books written in a foreign language. Do not now look for the answers. They cannot now be given to you because you could not live them. It is a question of experiencing everything. At present you need to live the question. Perhaps you will gradually, without even noticing it, find yourself experiencing the answer, some distant day.”

― Rainer Maria Rilke, Letters to a Young Poet BABY KALE SALAD WITH CHERRIES, MARINATED LENTILS + GOAT CHEESE

Serves 2-4

I'm into having a salad special and eating a few days in a row. I prep the components, then it is just ready to throw together with little fuss. In this case, I double up the dressing, cherries pitted and halved, lentils marinated, clean lettuce stocked. Then when it comes to making a salad, it takes 2 minutes instead of starting from scratch.

Swap in peaches for cherries as needed, their seasonal window is short. Grilled salmon or chicken works on here too, otherwise it's great and easy as is.

 INGREDIENTSmaple mustard vinaigrette1 Tbsp. dijon mustard1 Tbsp. maple syrup1 small shallot, minced1/4 cup apple cider vinegar1/2 cup extra virgin olive oil1/2 tsp. sea salt and peppertip of dried herbs - basil, oregano, Italian blend, whatever 1 cup cooked lentils1 Tbsp. extra virgin olive oil1 Tbsp. apple cider vinegar1/3 cup chopped parsley1 garlic clove, mincedsalt and pepper 4 cups/5 oz. baby kale1 cup pitted and halved cherries4 ounces soft goats cheese1/2 cup toasted almonds INSTRUCTIONS

Put all the dressing ingredients in a jar with a lid and shake it all together (I clean out old nut butter and jam jars to store condiments). Set aside.

Mix the lentils, oil, vinegar, parsley, garlic and a generous pinch of salt and pepper together and stir to mix. This can be done a day or two in advance and kept covered in the fridge.

Toss the greens and cherries in desired amount of dressing. Top with a scoop of the lentils, goat cheese and almonds.

Source: sproutedkitchen.com

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