»Unlabelled » Google Alert - recipe

Google Alert - recipe

Bookmark and Share

Google Alert - recipe

<b>Recipe</b>: Healthy drink to boost thyroid health

Posted: 26 Oct 2013 12:34 AM PDT

For all those women who are afflicted with thyroid disease, try this juice recipe.

This juice will not only enable your thyroid to function better, but is also packed with nutrients and tastes good as well. This special thyroid juice recipe has been shared with us by Syeda Kiran Zahra Hussain, Certified Holistic Nutrition Therapist, SNHS , UK. Certified Health Coach, IIN, US.

Ingredients:

1 cup unsweetened 100% cranberry juice
7 cups purified water
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup fresh squeezed orange juice (approx 3 oranges)
1/4 cup fresh squeezed lemon juice (approx 1-2 lemons)

Method:

1. Bring water to a boil; add cranberry juice and reduce the heat.
2. Add cinnamon, ginger, & nutmeg, stir and let it simmer for 20 minutes; let it cool down to room temperature.
3. Stir in the orange & lemon juices.
4. Add some ice and enjoy it.

Read more Personal Health, Diet & Fitness stories on www.healthmeup.com

"Less is More": Week 143 <b>Recipe</b> - Less is More - Blogger

Posted: 26 Oct 2013 12:00 AM PDT

Good morning everyone! Another Saturday, another challenge.

For our recipe this week, we'd like to see

String or Twine

Jen

I really am on the last minute for everything this week... It's been one of those where I need longer days so I just have one card for you for the moment :-(

I've used some dotty card from Anna Marie for my card base... I love spotty card and then after using the curved edge die from Simon Says Stamp I have wrapped the crumb cake card stock with red twine from the ribbon girl.  It's finished off with a sentiment from LOTV and some cheery lynn holly leaves.

I'm hoping this week will be a lot less chaotic and I'll have some crafting time 

I made these twine flowers some time ago and I'm hoping that some kind person will be able to remind me where I came across the tutorial, as in true senior vein I don't remember.., I believe it may have been via our LIMette Gillian's  (Made with Sparkle) blog, but I looked there and couldn't find it.
Gillian has given us the link... thanks Gillian... here it is!
http://madewithsparkle.blogspot.co.uk/2013/07/less-is-more-week-129.html?m=1

I used Stampin' Up's twine which is just perfect for this technique.

The sentiment is a die cut from Cuttlebug's Olivia alphabet. The stems are some just stalks from another die!

I used a flat knot for this one. I first saw how to construct it here. Barbara is a consummate crafter and her tutorial is great.

I was using scraps for this one... small piece of paper from Pink Petticoat, and scraps of kraft card.

The sentiment is from Paper Smooches.

***

<b>Recipe</b>: Onion Samosa

Posted: 25 Oct 2013 11:26 PM PDT

Last Updated: Saturday, October 26, 2013, 11:54  

Ingredients

• 3 Onions (sliced)
• 1 medium Carrot (chopped)
• ¼ cup Peas
• 1 Green Chilly
• 5 Curry Leaves
• Salt (to taste)
• ½ tsp Ginger Paste
• 1 tsp Garlic Paste
• 1 tsp Coriander Powder
• 1 tsp Red Chilly Powder
• ¼ tsp Turmeric Powder
• ½ tsp Fennel Powder
• ¼ tsp Garam Masala
• 3 tsp Oil
• Oil (for frying)

For the Dough (Samosa):

• 1½ cups Flour
• ¾ cup Maida
• Salt (to taste)
• 2 tsp Oil

How to make

Heat oil in a pan and shallow fry all the vegetables.

stir in all the masalas, one at a time, and cook until the raw smell of the masala vanishes.

Combine all the ingredients of the dough with appropriate water and knead into firm dough.

Cover with a wet cloth and keep aside for 15 minutes.

Shape the dough into small balls and flour the counter top.

Roll out the balls into 3 cm circles.

Make a cone with each circle and seal the end. Stuff the cones with the masala and seal the top properly.

Heat oil in a deep frying pan and fry the samosas in batches until golden on all sides.

Serve hot with your favorite sauce.

Pic Courtesy: lomaspro.com

First Published: Saturday, October 26, 2013, 11:54

Kinfolk: <b>recipes</b> for sharing with friends

Posted: 25 Oct 2013 11:01 PM PDT

The idea for the magazine Kinfolk was born in the course of trying to describe those evenings spent with friends when the hours pass effortlessly, conversation flows naturally, cooking is participatory, and the evening ends with a satisfying sense of accomplishment. The fledgling Kinfolk had two goals: to offer an alternative idea of entertaining – casual, intentional, meaningful – and to make that kind of entertaining feel more natural and accessible to a younger crowd such as my friends and me.

Our first objective was to peel off the layers of commercial fluff that complicate entertaining. Next we tried to put the reasons for inviting friends into our homes – the relationships, traditions, community and conversations – in the foreground and let the superficial details such as fancy recipes and table decorations recede into the background.

Entertaining looks different for each of us. Our book takes a communal, neighbourhood approach by welcoming readers into the homes of our Kinfolk team, along with a diverse group of friends, family, contributing writers, artists and other makers. Each person was asked to contribute because he or she lives a life consistent with the simplicity we try to promote in our magazine, embodying a balanced way of living and a genuine appreciation of food and hosting friends in their homes. I visited their homes for this book, and the recipes they contributed carry special meaning for them: whether they have been passed down from earlier generations, or are the go-to recipes that they make most often at home, these are their all-time favourites.

And as long as we're cooking and inviting people into our homes with a genuine interest in connecting, conversing and eating together, then these things come naturally. The humble soup or homely bread becomes a feast. It all seems quite simple.

Citrus lentil salad salad recipe

Perfect roast chicken recipe

Mushroom, tomato and white-bean stew recipe

Almond and pistachio biscuits recipe

'The Kinfolk Table: Recipes for Small Gatherings' by Nathan Williams (Workman Publishing, £25), published on Friday, is available to order for £23.99 plus £1.35p&p from Telegraph Books (0844-871 1514)

<b>Recipe</b> of the week: Pumpkin soup with candied pepitas from Eden <b>...</b>

Posted: 25 Oct 2013 10:14 PM PDT

Sonya Cote's been a staple on the Austin food scene for a while now, working with Dai Due Supper Club before opening East Side Show Room and then moving on to open Hillside Farmacy and a roaming supper club called Homegrown Revival.

Earlier this year, she started Eden East, a trailer located on Springdale Farm that up until last week was only open for reservations on Friday and Saturday nights. Now that the weather is a little more manageable and Cote has trailer cooking down, the Rhode Island native has added a third night — Thursday — to Eden East's schedule.

Cote serves a different menu every week, but she recently served this autumnal pumpkin soup, named for a variety of heirloom pumpkin called Long Island Cheese, so-called for its shape and color, not taste. She says that this recipe is meant to be a guide, so if you can't find a Long Island Cheese pumpkin, any heirloom pumpkin or even fall squash would do. Leeks, parsnips, fennel and peppers can be used in addition to or instead of the traditional mirepoix used in the recipe.

Diners can make reservations and view upcoming menus at edeneastaustin.com.

Long Island Cheese Pumpkin Soup with Candied Chipotle Pepitas & Cocoa

1 Long Island Cheese pumpkin (or any medium-sized heirloom pumpkin), cut in half, top removed and seeds saved for garnish

2 butternut squash, peeled and cut in half with seeds removed

8 Tbsp. grape seed oil, divided

Kosher salt and white pepper, to taste

4 stalks celery, diced

3 yellow onion, diced

4 carrots, peeled and diced

4 cloves garlic, finely chop

2 shallot, finely chop

6 quarts homemade chicken stock

1 pint heavy cream

1 tsp. turbinado sugar

1 tsp. turmeric

1 tsp. coriander

Splash of sherry vinegar

For candied chipotle pepitas:

2 cup pumpkin seeds

1/4 cup simple syrup

1 tsp. chipotle powder

3/4 tsp. cayenne pepper

Dash of cocoa powder, for garnish (optional)

Heat oven to 350 degrees. Toss pumpkin and butternut with half the grape seed oil, salt and pepper. Place on a roasting tray lined with parchment and roast cut side down until soft and caramelized. Remove from oven.

In a large pot, sauté celery, onion and carrot in the remaining oil until translucent. Add garlic and shallot. Deglaze veggies with chicken stock. Bring to a simmer and then add the roasted squash and pumpkin, cream, sugar and spices. Blend with an immersion blender and splash with sherry. Taste and adjust seasoning as needed.

While you have down time making the soup, prepare the candied pepitas. Air-dry the seeds for as long as possible, and then toast them in a dry pan over medium high heat until crisp. Add the simple syrup, chipotle powder and cayenne powder. Toss until water is evaporated out of the syrup and let rest on a silpat mat or parchment paper.

Garnish soup with candied chipotle seeds and a light dusting of cocoa powder, if using.

— Sonya Cote, Eden East and Hillside Farmacy
di 03.07 - -

{ 0 Comment... Views All / Send Comment! }


Posting Komentar