Woman’s DIARY period diet cal – Android & iOS apps – Free
A few nice diet images I found:
Woman’s DIARY period diet cal – Android & iOS apps – Free
Image by jpappsdl
Woman’s DIARY period diet cal – Android & iOS apps – Freehttps://play.google.com/store/apps/details?id=jp.kirei_r.sp.diary_free&hl=enhttps://itunes.apple.com/app/womans-diary-heart-body-support/id575109564
Women of mind and body of support app.Including the recording…
jp-apps-dl.net/2016/01/01/womans-diary-period-diet-cal-an…
Sunday Supper
Image by jwinfred
wings are done
A few nice barbecue foods images I found:
wings are done
Image by &y
SF Food Cart One Year Anniversary
Image by David W Oliver
The Adobo Hobo
Cool Recipes images
Check out these recipes images:
Sunday Lunch
Image by George
I’m trying to visit the Alemany Farmers’ Market more regularly for my fruit and veggies. The produce is really good and super cheap. As a result, I’ve been trying to cook stuff from whatever I buy, which is generally off the cuff and whatever looks good on the day. Hence, arugula, shallots and potato.
Haloumi Frittata with rosemary and potatoes
Ingredients
– 8 eggs
– 6-8 new potatoes, chopped into little cubes
– 2 red shallots
– generous pinch of dried rosemary
– a big handful of arugula, chopped roughly
– a thingy of haloumi, chopped into little cubes
– salt and pepper to taste
Method
Chop up potatoes and onions, and to olive oil in a skillet. Season with salt, add rosemary. Saute for a bit, then move to a hot oven, around 450’F for about 15 minutes.
Beat eggs. Chop arugula, haloumi.
Bring skillet out of the oven, return to stovetop to keep cooking. Add haloumi and cheese and mix well. Add eggs. Turn heat quite low.
Wait about 8-10 minutes, until it’s bubbling gently, but not fully cooked on top. What you want is for the "cake" to be cooked from below enough so when you throw it under the broiler, it will be cooked the whole way through.
When it’s ready, pop your skillet under a hot broiler to finish. I like to move it around a bit to get an even top. Ideally, the edges will rise a little. Take it out when the top’s nice and golden.
Make sure you let it stand for as long as you can at least 5 minutes. And, it’s delicious cold.
Making chorizo
Image by joelplutchak
Mexican-style Chorizo
2.5lbs pork (ground, or butt or loin; should be somewhat fatty)
4 pasilla chiles
3 ancho chiles
2-3 de arbol or japones chiles
1 chipotle meco chile
6 cloves garlic, minced
3 Tbsp sweet paprika
1.5 tsp ground cumin seed
3/4 tsp ground coriander seed
3/4 tsp Mexican oregano
1/4 tsp ground cloves
2 tsp kosher salt
1/2 cup vinegar (I use rice or cider; red or white wine vinegar would be fine)
Destem and deseed chiles, reserving 1 tablespoon of the seeds. Toast the chiles briefly on each side on a comal or cast-iron pan set on medium heat. Toast the reserved seeds. Let the chiles and seeds cool, then grind to a powder in a spice grinder or molcajete.
If not using ground pork, grind pork using a medium-fine plate.
Combine all ingredients in a non-reactive bowl. Cover and let sit in a refrigerator for 2 days, mixing thoroughly about every 12 hours.
At the end of two days use in a recipe, or package as desired; I divide it into 1/2-pound patties and freeze until I’m ready to cook it, although it can be stuffed into medium casings.
Makes about 3 pounds.
Spinach/Celery Soup
Image by Thomas Cizauskas
Vegetable stalks can make vegetable soup fibrous and gritty. Here’s an easy method to make a an instant vegetable broth and than ‘cream’ it up (with potatoes).
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INGREDIENTS
1 Yukon or ‘gold’ potato.
5 celery stalks
1 TBSP red miso
2-3 handfuls spinach
1 TBSP extra virgin olive oil
1 TBSP Kosher salt, + salt to taste
1 tsp smoked paprika, + pinch
1 dash habanero or other hot sauce
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PROCEDURE
☞ Chop a potato into large chunks. Boil in 2 cups salted (1 TBSP) water for 15 minutes. Strain, and reserve ‘potato’ water.
☞ In large pot, dice 5-6 diced celery stalks. Saute in olive oil over medium heat for 5 minutes.
☞ Add 1-2 TBSP red miso paste to potato water. Dissolve. Add celery and a few bunches of whole spinach leaves. Bring to boil. Remove from heat and allow to stand until spinach wilts.
☞ Reserve a few wilted spinach leaves.
☞ Blend spinach, celery, and potato broth to smooth consistency. Strain through a mesh strainer. Press all liquid from the pulp. Discard pulp.
☞ Add potatoes to broth. Blend. To taste, add freshly cracked black pepper, habanero sauce, smoked paprika powder. Blend.
☞ Serve with a sprinkle of paprika and a wilted spinach leaf.
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Photo by Yours For Good Fermentables.com.
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Commercial use requires explicit permission, as per Creative Commons.
Diet Pepsi with Arabic Script
Check out these diet images:
Diet Pepsi with Arabic Script
Image by nickgraywfu
I got the Diet Pepsi in the Bagel Shop in Bandra.
Dieter Thomas Kuhn & Band
Image by cityshake
28. Januar 2012
Pier 2 (Bremen)
Foto: André Buck
diet bagel
Image by o0karen0o
not mine.
Michel Roux – Pastry- Savory & Sweet-20090504-100
A few nice cook books images I found:
Michel Roux – Pastry- Savory & Sweet-20090504-100
Image by roland
Barbara-jo’s books to Cooks -20090625-26
Image by roland
hamid-salimian-vancouver-bookstocooks-em10-20141005-PA050022.jpg
Image by roland
Olympus digital camera
