Cool Recipes images

July 24, 2013 · Posted in Recipes · Comment 

Check out these recipes images:

Homemade Toothpaste
Image by Earthworm
I’ve been making my own toothpaste since May when I learned the recipe from the Compact group. Only hard-to-find ingredient is glycerin. Tim, who buys glycerin to stretch his pricey lube, thinks that it’s because glycerin is an ingredient of bombs. Well you can still get it at Whole Foods in the toothpaste section. Here’s the recipe:
6 teaspoons baking soda
1/3 teaspoon salt
4 teaspoons glycerin
15 drops peppermint or wintergreen extract

Mix together into a paste and store in a container you can get a toothbrush into. It’s very fresh tasting, though a little salty. I gave three friends samples and they all complained about the salty taste, but I like it because it makes my teeth feel like they’ve just been polished. My dental hygienist said she would prefer I use something with flouride in it, but that my teeth were so well cleaned she wouldn’t want to change anything.

Here’s an article on the benefits of these ingredients as a toothpaste.

Kadhai Jhinga
Image by sweet mustache
Recipe is from this book.

3 tablespoons vegetable oil
1 large onion, fingely chopped
1 tsp ginger-garlic paste
3 ripe red tomatoes, chopped
1 tsp turmeric powder
1 tsp chili powder
1 large green bell pepper, diced
About 2 cups (10 oz) large cooked shrimp.

Heat the oil in a heavy wok or pan. Sweat the onion until soft.

Add the ginger-garlic paste and stir.

Add the tomatoes and spices, cook until tomates begin to get soft. Add a little water if needed to stop from sticking.

Add the pepper and the shrimp, season with salt and and about 2/3 cup hot water to make a thick sauce. Cook until done, adding more water if necessary.

Serve hot.

See it cooking here.

Changes I made:

I only used about a tbs spoon of olive oil. I also used a can of diced tomatoes (undrained) and so I didn’t add any water when adding the tomatoes. I also used uncooked shrimp. 2/3 cup of water was more then enough and I think would be too much if using cooked shrimp. Served it with spanish rice from from a can, which wasn’t that great.

The "tomato curry" is excellent by itself, I would use it for other things.

Superfast healthy vegan ice cream (dairy free, sugar free)
Image by Lablascovegmenu

Nice Recipes photos

July 22, 2013 · Posted in Recipes · Comment 

A few nice recipes images I found:

Salmon Noodle Casserole
Image by AlyssssylA
Moving around and updating all my old Laptop Lunchbox photos got me inspired to get back on the wagon with making my lunches photogenic 🙂

This is a salmon noodle casserole I made based on a recipe I found on But of course I made it better 🙂

Salmon Noodle Casserole

6 oz egg noodles
1/2 cup frozen vegetables (peas, zucchini, carrots, etc)
1/2 onion, diced fine
1 celery stalk, diced fine
1 small carrot, diced fine
2 tbs butter or other cooking fat
2 tbs all purpose flour
dill, thyme, seasoned salt, black pepper, garlic powder, old bay seasoning etc.
1 cup whole milk
3/4 cup fish stock
1/4 cup sour cream (could use any combination of milk, fish, chicken or veggie broth, cream, sour cream you like to add up to 2 cups)
1 tbs dijon mustard
1 6 oz can of salmon – Alaskan wild caught PLEASE!
1 cup shredded cheddar cheese
1 slice white bread

Bring a large pot of salted water to a boil and start heating the fat in a smaller sauce pan. Butter an 8×8 casserole dish and preheat the oven to 350 degrees.

Add the onion, carrot and celery to the fat in the pan and cook over medium heat until the veggies are softened. Add the herbs and seasonings and cook a minute more. Sprinkle the flour over the veggies and stir well, cooking until flour is lightly browned.

Slowly add the milk and broth (reserve sour cream until a bit later) and stir well to combine with the cooked flour mixture. Turn the heat up and let mixture come to a boil, then lower the heat and simmer until it is thickened, about 5 minutes. Stir in the canned salmon, sour cream and mustard.

Cook the noodles for 3 minutes in the boiling water. Add the frozen veggies and let everything come back to a boil. Then drain and add pasta and veggies to the pot of salmon and sauce. Stir between 1/2 and 3/4 cups of cheese into the mixture and pour into the prepared casserole dish.

Grind the slice of bread in a dry blender until it is crumbled. Combine soft bread crumbs with the remainder of the cheese and top the casserole with this mixture. Bake 20-25 minutes or until bubbly and browned.

Ropa Veja & Smothered Potatoes
Image by sweet mustache
The original recipe for the Ropa Veja is from here. I made a half recipe and a few minor changes.

The potato recipe was posted on by Sherilyn Schamber. The original recipe was a little vauge on some of the amounts, so I am including the amounts I used.

Ropa Veja
1 8 oz can tomato sauce
1/4 cup water
2 bay leaves
1 tbs apple cider vinegar
2 cloves minced garlic
1/4 tsp freshly ground cumin
pinch of salt and pepper
1 medium onion, quartered
1 lb flank steak
1 green bell peppers, cut into 1-inch pieces
1 14.5oz can of diced tomatoes with garlic and onion

In a slow cooker combine the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt and pepper. Stir to combine. Add the onion then the meat on top of the onions. Spoon some of the sauce on top of the meat.

Add the bell pepper and the undrained can of tomatoes on top of the meat. Cover and cook on low until the meat begins to fall apart.

The original recipe said 8 hours, but it only took about 4 in my slow cooker.

Remove the meat to a separate bowl and shred with two forks. Add the vegetables and some of the juices to the bowl. Serve alone or on top of rice.

Etouffade de Pommes de Terre (Smothered Potatoes)
1 1/2 tsp olive oil
2 medium onions, diced
2 shallots, diced
4 oz ventreche, bacon or salted ham (I used bacon)
1/2 tsp dried thyme
1 bay leaf
2 tsp flour
1 lb small red potatoes, peeled and diced into 1/4 pieces.
1 cup chicken broth or water (I used chicken broth)
salt and pepper to taste
1 tbsp parsley for garnish

In a large pan heat the oil over medium heat. Add the onions, shallots, bacon, thyme and bay leaf. Stir and let cook for 10 minutes. Sprinkle in the flour and stir until brown.

Add the potatoes, broth, salt and pepper. Mix well and bring to a simmer. Cover and cook over low heat for about 45 minutes, stirring a few times.

Garnish with parsley, if desired.

Both dishes were excellent. I think I’m going to try some variations with the Ropa Veja.

The original recipe for the potatoes called for 2tbs of olive oil, but I thought this was a bit much considering the bacon I was using. I thought they turned out well anyway.

Sausage & Lentils with Potatoes
Image by sweet mustache
The original recipe for the Sausage and Lentils is from this book. The recipe for the potatoes is here.

Sausage and Lentils
2 tbsps olive oil
6 to 8 Italian sausages ( I used spicy)
1 large onion, diced
2 cloves of garlic, crushed
2 cups lentils, rinsed
3 cups water
2 cups Italian Gravy (See more about this below)
Hot Sauce, to taste
3/4 cup dry red wine
1/2 cup chopped parsley
Parmesan or Romano cheese for topping

Heat a 2 quart pot with the olive oil. Add the sausages and lightly brown. Remove the sausages and add the onion and garlic. Cook until clear.

Split the sausages in half, length-wise and add to the pan along with the lentils and water. Cover and simmer for 30 minutes.

Add the hot sauce, Italian gravy and wine. Cover and simmer for 45 minutes.

Stir in half the parsley, move to a serving bowl and top with the rest of the parsley and the cheese.

To get a thicker dish, remove the cover during the last 15 minutes of the simmer.

I was going to have the potatoes on the side, put I had watched a Julia Childs episode where she added boiled potatoes on top of a stew, so I thought I would do something similar. It was a good move.

I didn’t actually make the Italian Gravy (recipe below). Instead I used 2 cups of tomato sauce and added some dried onion, dried celery, a clove of garlic, 1/4 cup grated carrot, parsley, red pepper flakes, oregano, rosemary, basil, pepper, salt and sugar in quanties that I didn’t measure. Besides the tomato sauce, it was about 3/4 cup of "stuff".

This was quite a hardy meal. I used a combination of brown, green and red lentis (what I had on hand). The potatoes were also good.

Italian Gravy
Makes 3 quarts
28 oz Tomato sauce
6 oz tomato paste
1 quart chicken broth
2 cups dry red wine
1/4 cup olive oil
2 yellow onions, finely chopped
6 garlic cloves, chopped
2 celery stalk, diced
1 carrot, grated
1/2 cup chopped parsley
1/2 lb fresh mushrooms, diced (optional)
1/2 tsp red pepper flakes
1 tbs dried oregano
1 tsp dried rosemary
2 bay leaves
1 tbs dried basil
2 whole cloves (optional)
1/2 tsp freshly ground black pepper
2 tbs salt, or to taste
1 tsp sugar
1 lb pork neck bones or chicken backs and necks.

In a large pot, add the tomato sauce, tomato paste, chicken stock and wine.

In a seperate pan, saute the onions, garlic, celery and carrot in the olive oil until they just begin to brown.

Add to the pot with the rest of the ingredients.

Bring to a boil and then simmer for 2 hours, partly covered, stirring often.

Remove the bones and skim of the fat. Can be stored in the refrigerator for several days or the freezer for several weeks.

Luncheon, commonly abbreviated to lunch, is a midday meal.

July 21, 2013 · Posted in Family Meals · Comment 

Some cool family meals images:

Luncheon, commonly abbreviated to lunch, is a midday meal.
family meals
Image by Yarden Sachs
Family denotes a group of people affiliated by consanguinity, affinity or co-residence.

Luncheon, commonly abbreviated to lunch, is a midday meal.
family meals
Image by Yarden Sachs
Family denotes a group of people affiliated by consanguinity, affinity or co-residence.

Nice Cookbook photos

July 19, 2013 · Posted in Cookbook · Comment 

Some cool cookbook images:

@Tinkerbelle57 hooked me up with an authentic WV-made ramps cookbook!
Image by izik
Posted by

I Got My Copy of The Gilded Fork Cookbook
Image by CC Chapman
Psyched to finally have this because of the great recipes, but also because that is my pear on the cover!

Order your copy at

pretty cookbook
Image by senseindulgence…

Diet Coke and Skittles

July 18, 2013 · Posted in Diet · Comment 

Check out these diet images:

Diet Coke and Skittles
Image by amberlynnlane
I love this one so much. You can see how in love they are. Hurray for love!

Diet Rite, not wrong
Image by Daniel Slaughter

Diet coke perspective
Image by dgphilli

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