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Category Archives: Food

WELCOME TO A NEW FRIEND: A Seed Planted Mobile Herb Shop | “Let food be thy medicine and medicine be thy food.” – Hippocrates

“Let food be thy medicine and medicine be thy food.” – Hippocrates

Welcome to A Seed Planted Mobile Herb Shop!  To begin we want to make it known that A Seed Planted is more than just an Herb Shop. We are not just here to sell herbal products. Our goal is to help you become a healthier you. So our emphasis is on education. As Certified Nutritional Consultants we are here to be your health coaches. We are here to be your health mentors.

At A Seed Planted Mobile Herb Shop we understand the importance of education and support in helping you to reach your health goals. In a study conducted by Brown Medical School they found that adults who received email support from a mentor were more successful in losing weight and reaching their health goals than those who received no support. A study presented at the North American Association for the Study of Obesity found that women who regularly met with a mentor were more likely to keep weight off. Lastly, the US Preventative Services Task Force is advising that all people who are trying to lose weight should get counseling and nutritional education.

Abigail Hester’s interest in health and wellness started at a young age. After losing her father while in her teens, she started with the question, why do we get sick? Her next question was how do we prevent illness. After watching her father suffer so much at the hands of the medical profession she started to ask is there a better way? The answer she found was yes, there is a better way. In the last 20 years Abigail’s studies have covered a broad range of related topics. Listed below are a number of training and certifications she has received.

Master of Metaphysical Healing (Universal Life Church Seminary)
Master of Shamanism (Universal Life Church Seminary)
Herbal Medicine: Nourishing Herbal Infusions – Drink Your Way To Health (Wise Woman University)
Energy Healing: Shaman’s Circle: Earth Spirits and Guides (Wise Woman University)
Seven Rivers of Healing (Wise Woman University)
Biblical Health Coach (Biblical Health Institute)
(Natural Health School)

via A Seed Planted Mobile Herb Shop | “Let food be thy medicine and medicine be thy food.” – Hippocrates.

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Welcome to a New Friend | Stephanie Eusebi Nutrition & Wellness

About Me

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Hey there!

My name is Stephanie Eusebi and I’m a nutritionist and passionate foodie! And admittedly, a bit of a food nerd. I can’t explain how much I LOVE FOOD!

I recently published The Daily Food Journal and I am THRILLED with how many people it’s helped in reaching their health goals, especially weight loss. I created this journal to help individuals become aware of what they’re eating and to help them make the right decisions when it comes to food. The recipes in the back of the book help clients stay on track and prove that healthy eating doesn’t need to be boring and dull. Healthy food can be exciting and delicious!! If you are interested in becoming more “food aware” and want a quality resource to guide you to your goals, you can purchase my book HERE!

As a graduate of the Institute of Holistic Nutrition, I hold a diploma in Nutrition. Following the whole foods lifestyle, I have helped both clients and myself overcome multiple health barriers. Results include: weight loss, better energy, digestive wellness, joint pain relief, and clearer skin. Switching to a whole foods lifestyle can be hard. This site will give you the right recipes and resources to help keep you on track.

CREATE, EAT, AND ENJOY

via About Me | Stephanie Eusebi Nutrition & Wellness.

Welcome to a New Friend: Meredith The Expat

About Meredithexpat

Greetings and salutations!

Yes, Meredith is my name, and expat is my present status! I moved to Europe ten years ago, and I love it, but it has been a crazy, and intense roller-coaster ride. I am currently located in Dublin, but my holidays are spent in Germany and my summer months in Greece. You can’t get crazier than that! Well, I guess you could, but it’s enough action for me!

These are my own random thoughts on being an American ex-pat and a travel junkie, who’s got a passion for cooking, writing, and watching old black and whites!

I hope you enjoy, and feel free to write, email, or write to me on Twitter (#meredithexpat)!

Cheers!

Meredith

North Sea Shrimp Salad

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There are many different types of shrimp and some of the smallest are Grey Shrimp (Crangon

crangon), which are no bigger than the size of a fingernail! They are usually found cooked, but if

not, one can steam them for 2 minutes, and then they are ready to eat, or can be used in a light,

summertime dish!

Ingredients

350g North Sea shrimp (otherwise, 300g small shrimp)

4 tablespoons olive oil

1 tablespoon fresh lemon juice

1⁄2 carrot, grated

1⁄2 oregano, dried

1⁄2 teaspoon, onion powder

1⁄2 teaspoon paprika powder

1⁄2 clove minced or crushed garlic

250-300g mâche ( or a dark leafy green salad)

2 tablespoons red wine vinegar

1⁄2 lemon zest

Salt and pepper to taste

Fry the shrimp in a pan with 1 tablespoon olive oil until brown. Combine garlic, onion and paprika

powder with the shrimp, for one minute and remove from heat. In a separate bowl, mix lemon zest,

oregano, red wine vinegar, and the remaining olive oil, for a dressing for the salad. Wash the (or

green salad), and place into bowl, add grated carrot. Pour the dressing over the salad and add either

mix the shrimp together, or place separately on a plate.

 

Celebrating Pancake Day

allaboutmanners

Pancake day

Pancake Day also known as Shrove Tuesday in Britain. Pancake day is the day before Ash Wednesday and the start of Lent. ‘Shrove’ – as in Shrove Tuesday – stems from old English word ‘shrive’, meaning ‘confess all sins’. It is called Pancake Day because it is the day traditionally for eating pancakes as pancake recipes were a way to use up any stocks of milk, butter and eggs which were forbidden during the abstinence of Lent. 
Pancake Day, Pancake Recipe 
Pancakes Recipes from Around the World 

History

The earliest records of pancakes and pancake tossing appeared in the fifteenth century when the pancakes were a little thicker than the modern pancake; they would also often have added spices for a little decadence. It wasn’t until the eighteenth century and the influence of French cooking and their thin crepes that pancakes more as we know them now. 

Pancake Customs in…

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Five Easy Spanish Tapas Recipes

Amsterdam and Beyond

Last Valentine’s Day B gave me a homemade coupon booklet. It contained numerous vouchers – one for a weekend off of cleaning the house, another for a free meal at our favorite greasy Chinese food spot, and so on. This sounds cute and romantic, which to some extent it was, but B got all creative and added his own terms and conditions to each card. I won’t go into the raunchy details, but let’s just say it’s been a year and I’ve only cashed in on one of the coupons.

However, this past weekend I noticed that the vouchers had an expiration date (. . . only B), so in two week’s time, they would be null and void. So despite B’s somewhat disagreeable terms and conditions, I decided to cash in on one more voucher before they expired. And the most delicious looking voucher of the bunch was ‘La…

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What To Do On Black Friday: Maple Glazed Ham!

Patrons of the Pit

It was a good day as days go. Plumes of cherry wood smoke in a cold November breeze. Black Capped Chickadees flirting to and IMG_5472fro, snatching seeds from the feeder. A pond frozen over, hard now, and awaiting its impending snowfall. A gentleman of leisurely BBQ, I crossed my legs and shifted slightly in my chair, and watched the day unwind, patron to the pit. A day where many folk I know, and few hundred million I don’t, dare the frothy seas of consumerism, shoulder-to-shoulder, seeking out what ever it is they could live without any other day but this. I don’t get it people. I don’t get it because there is no question the proper thing to do on Black Friday, iffin that is you have it off. And that is to smoke a ham of course! So pull up a seat and a hot brew, and we’ll tell you…

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Sweet Sausage and Mozzarella Aubergine Roll Ups, Topped with Ratatouille

Homemade With Mess

Wow, what a week; which has resulted in very little time to blog. I have been away with work, away with friends (which actually resulted in me purchasing a wedding dress, whoop whoop!!) and therefore had very little time to cook, let along blog. Luckily I have a few past recipes up my sleeve that I can share with you, and I currently have a lovely tuna pasta bake cooking in the oven, which gives me time to post while it cooks. I feel like this is a bit of a contradictory recipe to cook while I am stressing how busy I have been, as I wouldn’t call this a quick and easy one. I would however say it is delicious, healthy and really fun to make; for those like me that LOVE to spend time in the kitchen making lots of different elements to a dish. Sometime I scream…

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Holidays on the Side: Vegan Basic Meat Loaf Recipe – Mushroom Nut Loaf | Jazzybeatchick Writes…

Jazzybeatchick Writes…

Holidays on the Side: Vegan Basic Meat Loaf Recipe – Mushroom Nut Loaf


via Holidays on the Side: Vegan Basic Meat Loaf Recipe – Mushroom Nut Loaf | Jazzybeatchick Writes….

I am a true blue foodie to the core.  I learned how to cook in my 7th grade Home Economics class in Los Angeles.  When I got home, I asked my mom if I could help with dinner.  Mom didn’t like to cook because growing up in the fifties when my grandmother did all the cooking and only allowed mom to bake desserts.  Dad commented Your mom had a recipe box which I quickly opened to find baking stuff.  Marian where are the recipes for food?  Mom shot a glance You know that my mom did not allow me to cook, but baking was okay.  Their first Thanksgiving was a disaster!  Mom did not let it thaw and did not remove the package of neck bones, liver, etc.  She put it into the oven and after six hours removed it from the oven and it was raw.  So, dad did most of the cooking and taught me how to cook.  He bought the full Time Life Cuisine from Around the World series.  I learned to cook, Greek/Mediterranean. Italian, Japanese, Cantonese, French you name it, I cooked it.  I can remember the smells evaporating and infusing the sound of jazz with the sensual smells coming from the kitchen.  Mom set the table, dad and my brother sat down with a knife in the left hand and fork in the right hand with the napkin tucked into their collars proclaiming…Where are we going tonight?  How about you, do you have a favorite memory of cooking around the holidays?  This is something that even meat lovers will enjoy!  Bon Appétit!

Copyright © 2013 by Jazzybeatchick. All rights reserved.

Spicy Chickpea and Courgette Patties with Beetroot Hummus and Cucumber Mayonnaise | catching up with Homemade With Mess

Spicy Chickpea and Courgette Patties with Beetroot Hummus and Cucumber Mayonnaise

Ok, so this is pretty much a falafel recipe, but as it is not your typical falafel and I have added a few sneaky extra’s to the mix I figured I couldn’t quite get away with calling it that. It also has a slightly more moist texture and a lovely assortment of different flavours that all work really well together. I have to admit this was a bit of use up recipe, we had very little food I the fridge and so I made the beetroot hummus to add a little colour to the dish, and what a welcome addition it was. I have to say I had eaten most of it before I even got round to cooking the patties, as it is very addictive!

I chose mayonnaise for the cucumber sauce, simply because I didn’t have crème fresh or yoghurt in the fridge, which I thought at the time would probably have worked better. I would however have been wrong about this, and I would definitely say that the mayonnaise is a much better alternative because it is a thicker consistency. Once you blend the cucumber it becomes quite watery and it thins out the mayonnaise perfectly so it is the as thick as a good yoghurt; however any thinner and it wouldn’t be as effective with this dish. Although if you fancy giving it a try with yoghurt I would be interested to find out the outcome.

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Serves 2

For the patties

–          1 slice of slightly stale or bread – roughly torn

–          1 handful flat leaf parsley

–          5 spring onions – roughly chopped

–          ½ courgette – grated

–          1 chilli – roughly chopped

–          1 large clove garlic – roughly chipped

–          110g chick peas – I had a 160g drained weight tin and I used the rest of the chick peas in the hummus

–          ½ tsp cumin

–          1 tsp dried coriander

–          ¼ tsp hot chilli powder

–          2 tbsp lemon juice

–          Salt and pepper

–          Oil – for frying

For the hummus

–          130g beetroot – peeled and cooked (not in vinegar)

–           50g chickpeas

–          1 tbsp tahini

–          1 tsp horseradish sauce

–          1 tbsp lemon juice

–          1 very small clove garlic

–          Salt and pepper

For the cucumber mayonnaise

–          ½ cucumber – inner seeded layer discarded and roughly chopped

–          1 tbsp lemon juice

–          1 tsp white wine vinegar

–          1 tsp dried mint

–          2 tbsp light mayonnaise

To make the patties, heat a saucepan with a splash of oil and fry the garlic and chilli’s for a couple of minutes, making sure they don’t burn by stirring regularly

Add the courgette and cook on a medium heat until all the moisture has disappeared

In the meantime blitz together the bread, parsley and the spring onions until you have coarse crumbs

Add the chick peas, spices and courgette mix to the blender and blitz again.

Remove the mixture from the blender, place in a bowl and stir in the lemon juice and seasoning.

Bring the mixture together with your hands and shape into 4 flattish balls.

Place the patties on a plate and put in the fridge to chill and firm up for 20-30 minutes

 While the patties are chilling, make the hummus by simply blending all the ingredients together and seasoning to taste

To make the cucumber mayonnaise, follow the same pattern as a lot of this recipe and simply place in a blender and whiz until smooth.

Both the mayonnaise and the hummus can be set aside or chilled until you are ready to serve

Heat a frying pan with about 5mm of oil to a high temperature

Fry the patties for three minutes on each side and serve with some vegetable rice or couscous, fresh salad and the hummus.

Drizzle over the dressing and enjoy :-D

via Spicy Chickpea and Courgette Patties with Beetroot Hummus and Cucumber Mayonnaise | Homemade With Mess.

Pumpkin Pie Cake w/ Toasted Walnuts | Catching up with thesisterslice

Pumpkin Pie Cake w/ Toasted Walnuts

Unlike my sister and perhaps more like the rest of us out there I use canned pumpkin when I need some cooked pumpkin.

I’m not about to buy a pumpkin, roast it and purée it for the cup I needed in this cake recipe.

Ain’t nobody got time fo dat!

I don’t even feel bad about it.

I’d rather spend my time decorating for Fall.

So today I did both.

Ingredients:IMG_9231-001

Cooking Spray

3 Large Eggs

Large Can O Pumpkin Puree

1 Golden Butter Cake Mix

12oz Evaporated Milk

1 2 teaspoon Salt

1 Cup Sugar

4 TSP Pumpkin Pie Spice

3/4 Cup of Butter

1 cup of Toasted Walnuts

Vanilla Frosting

Directions:

CLICK HERE  Pumpkin Pie Cake w/ Toasted Walnuts | thesisterslice.

Simple Roast Chicken & Veg

The Cosy Kitchen

Apologies for not posting anything for a while, my husband and I have been very busy with work. We have been making meals that are filling yet quick and easy to make to fit into out busy life style. It is very easy to resort to ready-made meals and take-aways when life starts moving at a fast pace, and like everyone we are also guilty of stocking up on junk! This roast chicken and vegetable recipe is something that my husband and I can prepare within 15 minutes (teamwork!) and have in the oven to enjoy within the hour. Cooking just does not get any easier than this and you can even use disposable foil trays so you don’t have a million-and-one things to wash up afterwards!

Ingredients 

6 piece chicken drumsticks

4 large potatoes

4 large carrots

1 large onion

1/2 tbsp turmeric

1/2 tbsp ground fennel

1/2 tbsp…

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grass toots grains

I just wanted to share the fact that someone found my blog by searching for

“julie montagu grass toots grains”

Which could well be a true fact in several different ways.

But which doesn’t really reflect the beauty of Old Friend, Julie Montagu

The Flexi Foodie

Grass, Roots & Grains Veggie Burgers

P1050321So the snow has fallen in abundance in London causing the schools to close and all four of my children to be at home! My kids are so active and into every sport imaginable, therefore chaos is the norm in our house. For this reason it’s not very often that the six of us are all together at the same time so what a treat it was to be snowed in! I relished the opportunity to get them all cooking together in the kitchen and that’s where this week’s recipe was born.

My kids are definitely lovers of veggie burgers. They’re the kids who order them at burger restaurants, at pool side cafes or even birthday parties and I’m so proud of them for it! Eating a wholesome veggie burger is like getting an injection of so many nutrients rather than cholesterol and saturated fat. So it was a unanimous decision – we would make their favourite and my speciality, Grass, Roots & Grains Veggie Burger….served, of course, with a side of sweet potato chips and green peas!

If you’re getting ready to make this dish at home yourself then first you’ll need to raid the supermarket for the following ingredients:

125g or 3/4 cup of whole-wheat couscous
100g or 1/2 cup red lentils
1 tbsp. whole meal flour
1 onion, diced
1 carrot, diced
1/2 a bunch of coriander
1 courgette, diced
1 large tomato, diced
1 tablespoon, tahini
1/4 tsp. cumin
1/4 tsp. coriander
1/4 tsp. smoked paprika
1/4 tsp. cayenne pepper
Sea salt and black pepper

Once you’ve gathered the necessary ingredients you can begin by putting all of the couscous into a bowl and pouring 200ml of seasoned boiling water over it. A simple bouillon is perfect for this and will really flavour the couscous. Quickly mix together before covering and placing to one side.P1050292

You can then rinse your half a cup of lentils and place in a pan with 300ml of water and bring to the boil. After about twenty minutes in the pan, the lentils should have become soft so it’s now time to drain and chuck them into your food processor. Now is also the time to include the diced onion, carrot, courgette and tomato along with all of the spices and herbs.

Once all of your ingredients are blended together you can remove the mixture from the blender and add it to the bowl of couscous that you prepared earlier. You must now mix the two concoctions together vigorously with your hands. As soon as your couscous combination is ready, you can wet your hands and have some fun moulding the mixture into burger shapes. With the amount of ingredients used you will have enough burger mix to make four burgers, or alternatively you could make more slightly smaller burgers.P1050299

Your burger patties can now be added to a frying pan with a tablespoon of coconut oil and cooked for three or four minutes on each side. As soon as they’re ready you can pop them out of the pan and into wholemeal baps. Garnish in any which way you like and enjoy!

The combination of vegetables inside these burgers is a great mix and provides a generous amount of nutrition in each portion. Tomatoes are an amazing source of antioxidants, especially lycopene which protects the body from those nasty free radicals. Courgettes are also prized for their antioxidant values as well as their high potassium count which is great for your blood pressure. Similarly onions and carrots are rich sources of vitamins and nutrients, especially beta-carotene for the latter which helps maintain your vision.

Although the burgers are technically cooked, the amount of time they are heated for will allow for lots of nutrients that are normally lost through cooking at high temperatures to remain.

If you want to find out more about nutrition then click here!

Also, if you love this recipe then why not like my Facebook Page!

Click here to sign up to my newsletter  

The Most Moist Banana Bread | Welcome to a new friend: Mercedes

 Wishful Whisking

A girl living in Santa Barbara who finds joy in the kitchen, traveling the world, beautiful interiors, beauty, art and fashion!

 

Hello! I’m Mercedez!

Growing up with a baking, pink-loving, antique-obsessed Mother, I quickly acquired a deep love for beautiful details.

I have a passion for delicious food with quality ingredients, cooking for my boyfriend, interior design, restoring old things to new, fashion, beauty, hobnail dishes, and baking for people.

I am convinced that happiness can be found in things such as: fresh flowers, a pair of incredible shoes, an effortless cat eye, finding something you love at an antique store, and a pie in the oven. It is all these little things combined that spark my creativity, bring me happiness and inspire me to be the best version of myself. I hope my perspective, trials, adventures, and ideas can inspire you to live the best life possible!

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Simple things that make me, me.

I am 22 years old.

 I have a degree in business administration.

 I am addicted to Chipotle – I want it everyday no exceptions.

 I drink vanilla lattes and Diet Coke WAY more than water.

 My Mom is my best friend.

 I have a boyfriend. His name is Nathan and he is more than wonderful. He answers to: Chip, Bunny, Boo Boo, and Noodle.

 I collect hobnail glass, dishes and hoard cups.

 I watch terribly depressing TV shows like Intervention, Cops, and Law and Order SVU.

 I love baking pies.

 I have a Chihuahua. His real name is Laurent but he has not been called that since the day we got him. He has taken on the following names: Raunt, Raunty, Louis, Naked Louis, Lupus, Ronis, Roodie and Ronet. I am a freak but I believe one of my love languages is nick names.

 I spend hours doing my hair but always end up putting it in a top knot.

 I am obsessed with interior design, fashion, hair, and makeup.

The Most Moist Banana Bread | Wishful Whisking.

 

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I just have to say that I am so over the lace crop top trend. It has been done far too often and, honestly, I am ready for the trend to expire. However, when lace is worn right, there is nothing better. I am a total sucker for clothes that remind me of the 60’s. Something about that period of fashion is so perfect and timeless to me. I love the poofy hair, cat eyes and bold florals that are so emblematic of the groovy era. Whenever I find clothing reminiscent of that time I pounce! I know this top is tame, but it’s the cut reminds me of the 60’s. The daisies are sweet and ladylike and the lace pattern is an interesting added detail. Did I mention I am also a TOTAL sucker for daisies? Another reason why I just love this shirt! For this look, pair it with simple skinny jeans, navy ankle boots, milk maid braids and a berry stained lip. This top is completely season neutral. It would be adorable with daisy dukes but also works perfectly for fall with these ankle boots! I hope you are all enjoying your Saturday!

Continue on to see my outfit of the day!

Chicken Soup with Avocado, Lime and Feta

 Almost nothing is better than a hearty bowl of soup on a cold fall day. I also happen to think that avocado, lime and feta cheese make any meal 100 times better. Combine these two simple truths and we get something truly divine. Chicken soup with lime, avocado and feta. Wow! It’s almost too good for words. Make the soup, enjoy the September breeze and you won’t regret it. Happy Sunday!

My Pop clearly loving it:

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The Juicy Lucy : A Minnesota Original | Catching up with Patrons of the Pit

[Terry: After eating this, you could simply perish and know you’d had a wonderful life. POTP, you have my sincere apologies. I try to only clip enough to whet the public’s appetite and send them to your page. In this case, I simply gorged myself on the writing and when I was done, there was nothing left.]

The Juicy Lucy : A Minnesota Original

A golden sun waned over the house tops, casting long shadows across the green grass, whilst I banked a chimney full of coals to the side of the oldgoose in formation kettle grill. A delightfully cool breeze mingled through the pit-side Spruce and Cottonwood, and the heat from the fire, oddly enough, felt good for once. Tho you wouldn’t think from looking around, one sort of might get the sense that summer might be fading slightly. The sun, that precious, glowing orb aloft,  sure was a lot lower at supper time now, much lower than it was a couple of months ago. And darkness swallows the land earlier these days, when once we were still strutting up the 7th fairway, lovely beverage in hand, and basking in the warm, bright light there. And what about this breeze that felt so cool.  And the frequent fly overs of the Canadian geese, honking proudly on the wing. Something shifts amid us. Something elemental. Diurnal rhythms and little children afoot with colorful school packs. In Minnesota, we call this Autumn, or, the end of summer. And it is a glorious time to be alive. And even a better time in which to grill something edible.

Come with us, won’t you…To the pit, and let us show you what’s for supper.

We Patrons of the Pit, least wise we two blokes who offer forth this stuff, well, were from Minnesota. A place, don’t you know, of significant contribution to the betterment of man kind. For example, masking tape was invented in Minnesota. So was the roller blade. And if you’ve ever spent a winter up here, you’d also appreciate that we invented the one-piece long underwear get-up better known as the union suit. Later modified for that all-important “flap in the back“. Glory be, the game of Twister and the Breathe Right nasal strip, also, material spawn of Minnesota.  All good things, I think. But our personal favorite invention, and monument to food technology, has to be the venerable, Juicy Lucy.

The Juicy Lucy. Man. If you’ve never had occasion, lets just say that a closer marriage between meat and cheese, you will not soon divine. It’s rather simple, if not brilliant. Done proper, these hamburgers have residing inside them a copious pocket of molten cheese. Yes, cheese swaddled in meat. Every man’s caloric ideal. So pop your cholesterol pills as we continue on in our burger series, and take yourself a closer look at this Minnesota original.

 

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Prep is easy. Easy as wrapping ground beef around a hunk of cheese. You can use any cheese you’d like too. We used Velveeta, which we admit, ain’t cheese. But it was all we had on hand, and besides, it melts like an iceberg in the Gobi desert. So wrap your ground beef, or baring that, if you’re the wife of a deer slayer, ground venison, around a commendable wad of your favorite cheese, and form it into a patty suitable to thee. Season it lightly, and make way for the grill. We seasoned ours today, with Lipton Onion Soup Mix, because it’s not just for soup you know. Proceed to ply your grill craft with great effect, and do hence what you were born to do.

We tossed on an onion for good measure. We like onions at the pit, and they are elementary to do.  One small onion was ample for this cook. Peeled and set over direct heat. Rolled about like an unsinkable pool ball. Whence the outer layers become tender, they will peel off with great ease, at the pinch of a tong, into gastronomic, smokey-tinted  petals that which shall adorn your monolith of meat. Graced with cheese. And patron to the pit. Man!

And of course, we toasted the buns.

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The Juicy Lucy. A taste of Minnesota. And sure to win over your belly, where the wood smoke rises, and the seasons gently ebb. Amen.

Cheerio

-POTP

via The Juicy Lucy : A Minnesota Original | Patrons of the Pit.

Pretzel crusted porkchops with Lemon zest | Overwhelmed by Latina In The Cocina

I could not find my Panko breading which I love to use. So, while looking through my cabinets in hopes that the Panko would magically appear, I found Whole Grain pretzels made with 7 grains with Flax seed and Honey. Works for me! I’m always looking to cut calories where I can.

I put the pretzels in my food processor to ground them. Next I added a little garlic powder and lemon zest. I used a refined coconut oil for medium high heat to fry them. Guiltless porkchops!

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via Pretzel crusted porkchops with Lemon zest | Latina In The Cocina.

A Philly cop finds new life after ‘Chopped’ |Catching up with Latina In The Cocina

A Philly cop finds new life after ‘Chopped

[Terry: A lot of the time, reading these blog posts is like a mystery story. It took 15 minutes to confirm that this cop here IS the Latina in the Cucina and has a new store coming out and is on Kickstarter. You GO, girl!!!]

A Philly cop finds new life after 'Chopped'

Contestant on Food Network Chopped

Read more …

A Philly cop finds new life after ‘Chopped’

Michael Klein, Philly.com

Posted: Sunday, September 15, 2013, 11:49 PM

The Food Network will show a rerun of a Chopped competition featuring Philly’s Diana Sabater (8 p.m., Sept. 17). Called “Momumental,” it’s a Mother’s Day episode that featured four everyday moms, rather than pro chefs. Much was made of the fact that Sabater was a cop and a mom.
Since the episode was taped last December and first shown in May, Sabater left the Philadelphia Police Department and obtained a master’s degree in psychology. “I’ve closed that chapter in my life,” she said. She also has gone pro. Although she is not a chef, she and partner, chef Ted Torres, are developing a project to reach out to Latino youths to get them into culinary programs.
It’s called The Kitchen Barrio. .”I’ve always cooked,” Sabater said. “It’s always been a creative outlet for me since age 10. But I didn’t always have guidance and I struggled to make my way alone in life.” The Chopped experience, she said, “made me reach down and find the strength to pursue other goals.

Being on Chopped confirmed that I could overcome every single obstacle you could throw at me.” The ingredient list was the usual hodgepodge: Appetizer: coffee, pheasant, escarole, peanut butter blossom cookies (this became escarole salad with pheasant cooked in sofrito) Entree:: carrot baby food, pork butt, mustard greens, red quinoa (she made pork guisado) Dessert: bison grass vodka, guava paste, pistachios, crustless peanut butter and jelly sandwiches (she made a tart out of it) “This really inspired me, and I want to inspire others,” she said. “So many young people don’t have a support system.”

Read more at http://www.philly.com/philly/blogs/the-insider/Life-after-Chopped.html#g4QpYW0XwRFKQL7Z.99

via A Philly cop finds new life after ‘Chopped’ | Latina In The Cocina.

conchiglioni | Catching up with old friends: taste of colours

conchiglioni with ricotta, sun-dried tomatoes and olives

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20 finest conchiglioni
450g ricotta cheese
12 black olives, chopped
6 sun-dried tomatoes, chopped
1 clove garlic, chopped
1tbsp chopped fresh parsley
1 small chilli, chopped
1tbsp chopped fresh dill
4 big tomatoes, chopped and cooked for a sauce
salt, pepper

Cook the conchiglioni until al dente. Mix ricotta cheese with dried tomatoes, chilli, garlic, olives, parsley. Season with salt and pepper. Fill the shells with the equal amounts of ricotta mixture. Pour the tomato sauce into the baking dish then place the shells, filled side up and place into the oven for 10 min. Sprinkle with fresh dill.

via conchiglioni with ricotta, sun-dried tomatoes and olives | taste of colours.

Black and White cupcakes | Catching up with friends: thesisterslice

We can’t do it all, but we do a lot…here’s just a slice

Hostess may have closed but we are still craving those cream filled cupcakes around here.

When I volunteered at the girls school a couple of years back I baked a “knock off” and they turned out ok. They tasted good but they weren’t as pretty as the real thing.

These are Lucy’s favorite flavor combination and we have to make birthday treats for school,  this is what we do.

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Black and white cupcakes with cream filling

Buy the mix if you’re in a hurry like me. It’s moister and faster. I like the help from that little Doughboy whenever I can get it.

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I picked up these cupcake papers and they are adorable. I also got a new piper cause my other one was missing pieces.

We filled’ em with whipped cream, we went in from the top because of the wrappers. Last time I made them I squirted from the bottom. Lucy frosted the top and sprinkled with them with mini chocolate chips.

They taste as good as they look and everyone loved them…everyone. It’s a black and white thing!

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Honestly, Amy

via Black and White cupcakes | thesisterslice

Check out Terry Irving’s New Paranormal Thriller,

The Last American Wizard (The New Abnormal)

The Ups and Downs of Gluten-Free|Welcome to a new friend: Kamilah

Kamilah’s List

The Ups and Downs of Gluten-Free

Hi. My name is Kamilah and I am gluten-free. I became gluten-free in the summer of 2013. This was right after my second year at Penn State. I would have never thought that this would happen to me because of my love for food. I love bread. I love pasta. I love cookies. I am not sure why this happened to me, but I am willing to take the reins on my gluten-free journey. Most people are diagnosed early on with Celiac disease, gluten sensitivity, or wheat sensitivity. I am unsure when it started for me, but in my junior year of high school, I made my first emergency room visit. This was caused by severe “acid-reflux”, as explained by my doctor. I began taking lots of medication for the “acid-reflux”. I had a lot of chronic stomach pain for several years. I was afraid to eat. Every time I would eat something, I felt like I was inflicting pain upon myself. Eating cereal in the morning was a problem, too. I thought I was lactose intolerant but in reality, I was allergic to the cereal. I ignored these signs because I needed to eat. I had no idea that gluten was the problem. I saw a gastroenterologist, several doctors, and finally a nutritionist. My nutritionist found a solution. She suggested that I may be sensitive to gluten/wheat and it was true. That’s how it all started.

Special Thanks to my dietician: Paulette Weber, New Medicine Community

via About Me | Kamilah’s List.

For the Flakers

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Corn Flakes were a staple item for breakfast in my house. I remember when we upgraded to frosted flakes and that was a big deal. It is safe to say that I have found its gluten-free replacement: Nature’s Path Organic Fruit Juice Sweetened Corn Flakes. That was a mouthful but so are these corn flakes. They are just as crisp as the regular corn flakes, and I do not recommend adding sugar. I use Silk vanilla-almond milk. It adds more flavor to the corn flakes. If you’re looking for a cereal in the morning, this is one I recommend.

Waking up in the morning never tasted this good. I like these corn flakes better than the original Kellogg’s corn flakes.

My rating for this product: 5 – It made Kamilah’s List

Thai Kitchen

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Yesterday was such a busy day and I needed to grab a quick snack before heading out around noon. I had about 15-20 minutes before I needed to leave again and decided on a quick snack: Thai Kitchen’s Instant Rice Noodles. It comes in a pack with the rice noodles, sauce, and seasoning. It takes about a minute to boil the water and two minutes to cook the rice noodles. After mixing in the sauce and seasoning, I also added some frozen shrimp. This was a good snack and easy to make.

My rating on this product: 4 – Almost There

The Gluten-Free Registry Application

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I have been searching for a gluten-free application for my smart phone this summer. Going out to eat can be a challenge, and I thought that I would have to give it up. I finally found one that I liked and that was complete. The Gluten-Free Registry is a great and easy-to use application. It can be used on your iPad, iPhone, iPod, Android, or Kindle. Their motto is  “putting people and gluten-free friendly businesses together!”. I can definitely say this is the case.

The application is $1.99 and I can say this is worth it. The application has 5 tabs: Map, List, Menus, Add, and More!. On the map, you can see gluten-free locations pop up that are around you! I have the iPhone 5, and I love the way this works. You can click the red pin and get directions to the location. In the list section, the application lists the proximity of restaurants, bakeries, caterers/chefs, desserts, grocers, hospitals, or vacations. The menus section lists popular chains that have gluten-free menus, such as Applebee’s or Boston Market.  The Add section is where you can add a business yourself! I thought this was great because the gluten-free community should share good and bad experiences that they have at various places. The More! section contains information about how to contact the Gluten-Free Registry, how to read their symbols, your favorites, and how to rate or share the application.

I had a great personal experience on the application. I will be a junior this year at Penn State and I already have located my favorite restaurants from the previous two years. I was thinking to myself, “ Wow, where will I eat now?”. Thanks to the Gluten-Free Registry, I was able to find out that one of my favorite pasta places, Noodles & Company, had gluten-free options! They serve gluten-free rice noodles and fusilli with almost every dish, if you ask. I was so happy and I can not wait to see where this application takes me.

My rating for this product:  5 – It made Kamilah’s List!

WARNING – my food won’t always turn out right but I guess that’s all part of learning. |Welcome to a new friend: Anita Larr

Hello. My name’s Anita Larr, I’m 17 and live in on the outskirts of London. Ha I just sounded like I was on take me out! anyways,  I thought I’d finally give in to writing a blog based on my only interest in the world: Food!

Probably like every other food lover/blogger, most of your day is spent based on what you fancy for lunch or perhaps, like me, you like to sneakily peep at different recipes on the internet whilst in work, hoping that tilting your computer screen is discreet enough to hide it from your manager. I am not a chef or anything like that; I purely just love my food!

WARNING – my food won’t always turn out right but I guess that’s all part of learning. So if you have any free tips you want to share, feel free to pass ‘em this way.I do enjoy cooking but not every night as mum thinks I enjoy doing. I live in a family of 5 who all enjoy their food as much as I do and all enjoy cooking, when it suits them that is. As well as my dad, whose famous Moroccan chicken curry is a very ‘slimming dish’ (in other words – if you wanna lose half a stone overnight then try it!) I have two brothers Ajay and Arji, with me being the middle child and only girl. This may come to no surprise but I can sometimes be and always stand my ground at times when it comes to kitchen (I cook; they clean!) Being Indian and  ironically not that keen on curries, you may think i’m rather odd! But seriously my mum used to make it like three times a week, which is enough to make anyone sick of it! I mean I think I can even make one blind! And that is not an exaggeration!!-I guess you can say that’s a little skill up my sleeve.

Hopefully you’ll enjoy reading my experience, including all my ups and downs with food, odd and yummy recipes, and even my own view on the total cool and hip places to visit in London! Haa as if I really go out that much anyway. But I do do my research and when i’m away from the kitchen or office I like to visit nice bakeries and restaurants – so tune in to find out more!

So yeah anything which is on my mind I will blog it – which I suppose is what you do on places like this?! I have to be honest again, I am a new member to the baking society, so don’t be too harsh. Having just completed a cake decorating Level 1 course which has pushed me to bake more and better, thanks to the help of my lovely tutors Pat and Rita, the tutors recipes. I’ve liked baking cakes for as long as I can remember, probably before I could even walk, but they never turned out the way I wanted them to. That was until I had realised you have to follow the recipe exactly as it is and not compromise because of what you have left in the cupboards. AND that you have to use the correct scales to measure out! So apologies in advance, I’ll probably be posting up cupcakes every week.

Read more to find out what’s new. Thanks for reading!!!.

what’s it about? |.

Recipes Gone Wrong

You’ve probably read me mention how i’m a new baker and i make hundred and thousands of mistakes when baking. so i will post up my mistakes and THEN show you how i have resolved the issues. stay tuned to find some recipes you’d think is simple and how i’d make out there so much worse.

4 Cakes in 6 Hours.

Another baking session I’m afraid. But since it was with Jenny it’s not the typical pretty cakes, just plain weird with her. So on Saturday Jenny stayed over for the weekend after meeting up for a picnic in Hyde Park with Jemma, Jenny, Ajay and Arji. Was actually a lot of fun! It was a lovely weekend with Jen, our serious talks in the garden with the chiminea smoke permanently blinding us. We had a laugh. So whilst Jenny was here she wanted to bake cakes. Now this was serious; since Jenny is the sort to claim she baked a cake when clearly all she did was add an egg and a few drops of water and bung it in the oven. Ta-Dah, Jenny’s homemade marble cake! So I gave her the basic recipes for sponges, to try at home.
Now I am not exaggerating here, it took us 6 HOURS. Really and that wasn’t decorating them like I did with Nicola. And by the end of it, I think it was safe to say Jenny and I was not ready to see another block of butter for a while. I have to admit we didn’t get hungry once whilst baking, and we didn’t even need to mindlessly nibble on a slice of cake throughout. So thumbs up on the diet side. BUT a BIG thumbs down on the whole weekend, food wise. I have to admit I still use the recipes from school and that was like 2 years ago. But I guess Mrs Abbotts would be proud. So the sandwich cake turned out lovely! As for the others…about that. (Look at the pictures, and then you’ll understand)

McDonalds Cake

so we started off making a sandwich cake, which turned out to be Jenny’s results cake. Now you’re probably thinking, “what is that?” Well Jenny has only just turned 17 and is doing A-Levels, so she has just finished the first year (A S Level) and gets the results this THURSDAY, so i made her and her friends a cake for when they go out for a meal to celebrate “all their hard work throughout the year, gone down the drain”; Jenny’s words not mine!

plain SpongeTurns into This!

McDonalds

So Jenny asked to make this. i would explain more but there’s more to the cake.

Maccy Ds

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red cake

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Excuse the Language but you can understand now their attitude towards education. Hah i sound like i’m their parents… anywho.

3 More Cakes – Click Here

My Marketing Strategy

Thought Id post up my way of advertising Larrdarse. The story behind this was: i went to meet my Cousin Jessie at her work place (she’s a makeup artist for Benefit, which i take advantage of at times or shall i say  will do) and we went into the apple store for Jemma (Jessie’s younger sister and my best friend!). The dope some how managed to get the headphone cable thingy stuck in the hole (not sure if you understood that?). As she waited in the queue for the Genius Bar, I, like everyone else does when they’re in the apple store, decided to go on every device i could get my hands on and open the internet and went on the blog… hope this has helped with the views!advert

[Terry: I love the marketing. I can only hope that the exposure here can equal the Apple Store]

Brought to you by three gluttonous girls: Welcome to new friends: Shonette, Lia, and Cat

Saucy Pans

 

via Saucy Ladies | Saucy Pans.

Lia
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Lia is German and likes sausages. This is the honest truth. She also loves cooking and experimenting with new recipes, because that’s the kind of strumpet she is. When she is not flushing down artisan cheese with gallons of red wine, she writes. Sometimes both at the same time, those are the better times. Follow @Liashhh for pre-watershed rudeness.

Shonette
food

Shonette is a life-long appreciator of all things food-related. She hops from country to country trying any local cuisine or suspicious-looking liquer she can. After a couple of years honing her vegan cooking skills, she is now on a mission to try her hand at more experimental and meaty recipes. Shonette cannot bake.
Follow @shonette for assorted tales of late night rum cocktails and her blog for her ongoing quest for the best tapas in Bristol.

Cat
cat

Cat is the obligatory picky eater of the group. At first this was voluntary, as a 14 year stint as a vegetarian with an insatiable love for tofu. When a rogue sausage caused an abrupt end to her veggie ways, her pickiness became involuntary, as her stomach decided gluten was now off the menu. Luckily, more and more restaurants are jumping on to the gluten-free bandwagon, so eating out is a top priority for Cat, especially as her meat cooking skills currently only go as far as stuffing a chicken with cheese.

 

Cat:  Disorganised Lemon Polenta Cake

When I want to be sure of disappointment, I order chocolate cake. When I want to be sure of deliciousness, I order polenta cake. Polenta cake is hands down my most favourite cake ever, and when I woke up one Saturday morning craving it, I knew nothing was going to stop me making and consuming it.

Unfortunately I didn’t plan the process very well and there were a few hiccups along the way. So please, do not do what I did, instead make sure that you check you have all the ingredients before starting. Also, when you discover you are missing an ingredient, please do not rush out to the shop to buy the butter and then return home to see that you are also missing the next ingredient on the list (the baking powder).

Turns out I also didn’t have a circular cake tin to bake either so I used a loaf tin – it all turned out fine though. In any case, I definitely enjoyed having a massive door stop wedge of cake rather than a triangular slice.

I based my recipe on Nigella Lawson’s recipe but improvised a tiny bit with what was to hand.

Click Here for Recipe

Lia:  Magic Infidelity Jerk Chicken

A lot of people claim a lot of things. In Germany we have a saying that goes “Love goes through the stomach” meaning that if you want a person to love you, you have to appease their gut and tastebuds.

Now, I somewhat agree, I love food and food loves me but I think I can happily eat a mountain of chicken wings with my friends and be content without my spouse being present.

But some people, in this case marriage hungry women, insist on the connection between love and food so much so that there are firm believers of the magic of the engagement chicken.

In all honesty, I find it difficult to not sound patronising when speaking of women who cook this dish for their boyfriends, so I won’t say anything at all. However, I did check out the recipe and it is quite uninspiring. Not that it wouldn’t be delicious nonetheless.

On the weekend I made my signature dish of Jerk Chicken for my boyfriend, not because I wanted him to propose but simply because the dish is pretty special.

Shonette suggested the dish should be baptised the infidelity chicken as it is so good, it makes men cheat on their wives.

Tongue in cheek quite clearly but here is my beautiful recipe which I got given by my friend’s mum who’d cook this every Sunday.

Not my photo from Google Image search

Click Here for Recipe

Shonette:   What taco you so long?

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Some might say that this is too much filling for one tortilla. Ignore those people.

Sandwiches are great, who doesn’t like sandwiches? Nobody. I spent the best part of an afternoon reading through this Wikipedia List of Sandwiches the other week, and it was time impeccably and enjoyably spent, let me tell you.

As well as being reminded of some of the well known greats such as the BLT, the Francesinha, the Reuben and the imitable chip butty; did you know that pizza is also classified as a sandwich? So are hot dogs, Welsh Rarebit, montaditos and hamburgers. But what about burritos and tacos? I mean, look at that list – even toast gets a look in for chrissakes. Who is drawing the line in the sand with this stuff?

In any case, this all put me a the frame of mind to make my own tacos from scratch. Many people think of tacos being those pre-formed crunchy corn envelope things, but tacos are at their best when they’re soft shell in my opinion, ie. mini tortillas crammed full of tasty and punchy fillings. There is a good guide to taco varieties and filling suggestions here.

In the end, the recipe I ended up with created 8 big tortillas rather than little ones, so if you want to create tacos then simply halve the measurements below, otherwise you’ll end up with 16 little tortillas, which let’s be honest can only be a good thing. I decided to go with a flour recipe due to what ingredients I had to hand, but you can find a good gluten free corn tortilla recipe here.

Ingredients and dough - ready to roll!

Ingredients and dough – ready to roll

For Recipe, Click Here

Mediterranean Vegetable and Potato Omelette | Catching up with Homemade With Mess

who wants life to be tidy when you can have more fun making a mess??!

Mediterranean Vegetable and Potato Omelette

If I was to tell you I had this for breakfast would anyone thing I was weird? I have crazy cravings at breakfast time, when everyone else it eating cereal or toast I enjoy a good bowl of soup, chilli, lasagne or the like; I basically crave something really savoury. My usual breakfast before work is leftover dinner from the night before of cheese on toast; the thought of a great savoury meal is the only thing that gets me up in the morning. While the weekdays involve something quick (I value the extra minutes in bed), the weekend give me a bit more time to cook up a breakfast storm. This was my first breakfast back from Ibiza, as I just craved something filling, tasty and fun to make. But breakfast aside, this would also make a great lunch, dinner with some chunky chips, or even enjoyed as a lunchbox snack cold.

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You Want the recipe> Got to

via Mediterranean Vegetable and Potato Omelette | Homemade With Mess.

” I intend to bring back my love of writing. “|Welcome to a new friend: salmakilaouy001

My thoughts

Don’t know what it will all be about but stick around and find out..

via Ramadan Food | My thoughts.

Writer’s Block

I’ve always loved writing ever since I realized I was good at it (at least I hope I am). I remember a time when writing essays for school were enjoyable because of the challenge they posed. Somewhere along the line I lost that sense of passion. Writing has become a burden. No matter how hard I tried it only became harder. Writer’s block to me has always been about the lack of inspiration. Perhaps I do have a lack of inspiration? Or is it something more? Whatever it may be, I intend to bring back my love of writing. And this is the purpose of this blog.

Boston and Boats by night – Photography of the day

I’m fascinated with night photography. Ever since I learned about long exposure my fingers have been twitchy to capture landscape shots by night. There is something memorizing about about seeing a beautiful city during the dark hours. All those glittering lights and all those towers. It was one of the reasons I was sad to leave Paris so soon as I never got the chance to see Paris by night.

Last night I asked my father to take me out to get a shot of the Boston skyline view. He took me to memorial drive and I hurriedly captured some photos. Here are my results.

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Ramadan Food

My sister told me her and a friend were talking about the food they ate during Iftar (iftar is breakfast in Arabic and refers to breaking fast during ramadan). A friend of theirs over heard them talking about Iftar and gushed about how much he loves Ramadan food. He relates how his Algerian friends would often share their “ramadan food” with him. The statement “Ramadan food” made us giggle because there is really no such thing as Ramadan Food. The food we eat during Ramadan is simply just food we happen to have during that time.  Its food that can be eaten any time of the year but for some the holy month festivities is made special by these certain delicacies.

Also its hard to pinpoint certain items as being particular to Ramadan since every culture and every family and every individual does things differently.

My family chooses to have a huge feast when it is time to eat and that will be the only meal of the day. We wake up before the sun comes up and just hurridly eat anything we find. Cookies, bread, fruits.. and plenty of water. My family in Morocco? They prefer a lighter iftar. Before the sun comes up they have a huge dish (tajine of fish or chicken are often the choices). I honestly don’t know how they do it. I hate eating right when I wake up!

Here are a few photos of my “ramadan food”. I haven’t been able to do much photography but Ramadan has provided me some food photography practice.

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Boiled eggs with cumen and salt – a must have in Iftar tables for Moroccans

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Dates are a great way to break fast because of their nutritional value

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Shabakiya – a favorite Moroccan sweet

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Bourak – kind of like spring rolls with goodies inside – the ones pictures had shrimp, noodles, cheese ground beef and olives – YUM

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Harira – a favorite Moroccan soup popular during Ramadan

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chicken with olives and preserved lemons. Add a few baked potatoes (or french fries) and it becomes one of my favorite meals

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Sardines!

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sfouf – a sweet made from roasted almonds, flour, honey and sugar (dont know what else)IMG_4847

My mom has had a thing this month for making little breads.

Taste of Japan — Welcome to a new friend : Mari Nameshida

Japanese cooking class tokyo

Author of this blog – Mari Nameshida

・Japanese cooking instructor
・Chinese herbal medicine Advisor
・Chinese herbal medicine dishes Instructor
・Registered Nurse
・Public Health Nurse
・Food lover

If you are interested in our Japanese cooking class in Tokyo, please visit this link:

Link to Japanese cooking lesson tokyo in Japan

I learned about the basics of Japanese cooking from my mom at a young age and also went to cooking/baking school. I really love cooking and I have just kept cooking for a long time. I also love traveling and I noticed that there were few chances to immerse yourself in the local culture and taste. I thought it would be very nice if there was a place that travelers could go to the local people’s homes and learn how to cook local cuisine and as a result learn more about the local people. That is why I started my cooking classes.

In addition, I have decided to start writing about Japanese food,  ingredients and recipes here–this blog.

I know that there’re many blogs about Japanese food or recipes everywhere but I also want to introduce and inherit our beautiful cultures through our dishes that nowadays most young people don’t care nor cherish so much here. I always believe that Japanese dishes have variable meanings more than just delicious food.

Here’s another reason, I love eating and traveling. And I noticed that there were few chances to immerse yourself in the local culture and taste when you go to foreign countries. Sometimes, when I learned the food I ate had some meanings, like cultural backgrounds or local people’s habitants, I was so excited and can understand that country more deeply always. I thought it would be very nice if there was a place that non-Japanese people could learn how to cook local cuisine and as a result learn more about the local people. That is why I started my blog.

I hope you will enjoy my recipes and know our cultures a little bit more through local dishes or life.

via Introduction | Taste of Japan – Japanese cooking class tokyo.

Rei-shabu (cold pork salad) recipe

It’s getting so hot and humid from July in Tokyo, Japan.

I love cooking a lot but I don’t want to cook with heat sometimes because of this humidity- I guess you know what I mean if you’ve been to here!

Today I share one of my favorite dish, it’s really good  especially for summer :)

We have Shabu-shabu (pork hot pot) a lot in winter, but this one is Rei-Shabu- it means cold Shabu-Shabu, it’s not hot pot, more like cold salad.

Cooking time is very short, about 10 minutes, and It’s really delicious light dish even when you don’t have appetite in summer, or for your appetizer.

冷しゃぶ

-Rei-shabu salad

(Cold Shabu-Shabu with sesame sauce)

Ingredients (2 servings)

200g of thinly sliced pork (If you can get Shabu-Shabu pork, it’s preferred)

1 cucumber

4 leaves of lettuce

Or you can use any kinds of vegetable you like for the salad! J

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CLICK HERE FOR REST OF RECIPE

Tsukiji Bon Marche – My Favorite Restaurant in Tsukiji, Tokyo

Today I want to introduce one of my favorite restaurant in Tsukiji (fish market) area.

Tsukiji fish market is the biggest fish market in the world and many tourists come here to see many kinds of seafood or enjoying Sushi- There’re a bunch of Sushi restaurants.

Sushi is very nice there since they use fresh ingredients of course, but I recommend you to have Italian-Japanese fusion restaurant in front of the market sometimes because you can get good Sushi everywhere in Japan :) !

Restaurant’s name is Bon Marche (ボンマルシェ) and they serve mainly Italian food like pasta, but use a lot of seafood including Sashimi pieces.

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I and my husband went there for Lunch on the other day, and we ordered Lunch A (regular pasta) and B set (fresh pasta) .

They served us assorted appetizer, pasta, dessert, and tea/coffee/green tea.

It cost 1700-1800JPY per person. (about 10 EURO) There’re other menus as well, so you can order the other menu if you want to have Tuna steak or some more main dishes plus basic Lunch course!

Really really nice focaccia with black salt

CLICK HERE FOR REST OF REVIEW20130727-162746.jpg

 

It will seem a trifle primitive at first, watching your beloved onions morph into blackened rubble,”| Catching up with Patrons of the Pit

Hey Sweetheart We Get Rewrites
Out of the Coals: Fire Roasted Onion Relish

fter putting a match to the charcoal chimney, half-full and ignited via the political section, I settled into my BBQ chair for aafterfocus_1354050574485 little smoke watching. We here at the pit, we like charcoal chimneys for lighting our coals. There is something very right, and therapeutic, you might say, about crushing up a few poignantly chosen pages of the daily news , or possibly even junk mail that you so despise, and with glee in your eyes, shoving it up the bottom end of your old chimney starter. And then oh what glory it is, beneath beautiful skies and casting sunbeams, to set it cordially aflame. An act of small rebellion. Symbolic in smoke. And a giddy signal to yourself, and your neighbors too perhaps, that another outdoor cook is underway. That we are brethren of the coals, and that we are doing precisely that which is well with our souls.

I shifted my weight slightly in the chair, sipping a lovely pit beverage, as I watched the smoke curl. A pleasantry I’ve long become accustomed to in the pit. Sunbeams dappling through the Cottonwood leaves. The smell of tomato plants in the pit garden. But the tweety birds were all but missing tonight, not sure why. Perhaps there was a tweety bird festival down town or something, and they all went to that. Marching the sidewalks there for bird rights or something. I don’t know. Anyways, on my right sat two, portly, yellow onions, and one, bulbous, red, bell pepper. I had me an idea tonight. Inspired from http://foodwishes.blogspot.com/. Seems we have been reduced to hot dogs around here lately, and not that I don’t fancy a good hot dog from time to time, but it’s just that I thought I could raise the bar a little for my lowly tube steaks, with a matter of home-made onion relish. It was a plausible assumption. As usual, even if it didn’t work, it was an excuse to be outside, and more over, to play with fire. That’s all I was probably after anyway, in my heart of hearts. So grab yourself a suitable beverage then, and settle in, and let me tell you about how to make fire roasted onion relish on the grill. It’s pretty easy, really. If not dubiously fun!

20130716_194339_edit0The first order of business of course, is to get your coals going. A half-chimney ought to do, political section optional. Let them come to full maturity, or in other words, get good and grayed-over before you dump them in the pit. Spread them out evenly, and place your two yellow onions directly on the coals. You don’t even need the grate for this endeavor. It will seem a trifle primitive at first, watching your beloved onions morph into blackened rubble, but I guess that’s the point. After ten minutes or so, go head and flip the onions over, and lay your bell pepper on the coals too. Round about now, expect your bride to walk by and inquire what in the heck you’re doing to your vegetables. Keep your pit master cool tho, and simply motion her off with your tongs. I’m sure Picasso or Rembrandt  never wanted to show their triumphs in progress either.  People just won’t get it.

At any rate, keep rotating the pepper a few degrees every minute or so, until it’s blistered and black all the way around. That’s right, totally ruin the thing! And keep a watchful eye on your onions, which tarry precariously on this bed of coals here. Look at the ends of the onions, where the petals all conspire. What you want to see is little eruptions of onion juice, bubbling out and so forth. That means your onion has cooked properly deep within, and should wager of pleasing value to your culinary end game. Pluck them hence from the fiery bosom from which they lay, and unto a better destiny according to your palate. The bell pepper shouldn’t be far behind. Onions and bell peppers just go together, as you know. A binding duo to stand the test of time. Like raisins and bran. Or chocolate and peanut butter. Or concrete and rebar. Anyways.

20130716_200124_edit0 Continue reading →

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