This is the simplest cauliflower soup. And it is so dang good. The ingredient list is shorter than short, and if you have a great yellow curry paste on hand (or even just a good one), it is worth making.
I love the super silky texture you get from blending this soup in a high-speed blender, but a hand-blender is B+ level good as well. So, don’t sweat the equipment side of things too much.
This is the latest in a long-running series of love letter recipes to simple pureed soups, including (get ready 😉 carrot soup, asparagus soup, green soup, tomato soup, also this broccoli soup. What I’m saying is, blender soups forever.
I get a little crazy with the toppings, but the soup is good simple and straight too. Here the cauliflower soup is topped with toasted pine nuts, fried shallots, and hemp seeds, and more of the yellow curry paste whisked with a bit of shallot oil. You could also season this with a favorite Indian spice blend, for another take. Or a simple showering of fresh herbs. Play around!
Thanksgiving. Nothing sends shivers of trepidation up a gluten-free dairy-free girl’s spine like the mental image of Grandma’s white bread dressing, or shimmying slabs of Aunt Ida’s pumpkin pie. It’s a butter and wheat flour gorge fest with danger at every turn- the gut-twisting threat of thirty-six hours chugging Pepto Bismol poised to strike on every holiday decorated plate. Jovial forkfuls of tradition and conviviality aside Service apartment.
It can be a nightmare, Darling.
If you’re lucky, your family is tuned in to the ins and outs of celiac disease and gluten sensitivity, and they are well aware of the angst and anxiety food centric holidays can trigger for those of us who need to be vigilant about each and every spoonful of food that enters our quirky gluten-free universe Wall mounted type air conditioner.
If you are blessed, they are thoughtful and well schooled in where gluten might lurk (turkey broth, marinades, gravy, seasoning packets, spice blends, traditional stuffing, cornbread mixes, crackers, pie crusts, soy sauce). And they don’t ask questions like, You can eat „whole“ wheat crackers, right? with the emphasis on the word whole as if somehow, the word itself makes the wheat magically safe for gluten sensitive folks to consume (it doesn’t). They won’t sigh when you politely decline a slice of Aunt Ethel’s pecan pie and say, Why don’t you just eat the filling and not the crust? They won’t hold up a pitcher of turkey gravy and whisper, A little bit won’t kill you. Or my own personal favorite, Oh, go ahead… I have food allergies and I cheat master of biomedical engineering hong kong.
Four days later, I looked down at Machu Picchu drenched in gorgeous light. I might been the slowest hiker on our trek (go Team Tortuga!), but each step was totally worth it. It certainly wasn’t the trip I had planned, but the struggle made the summits all the sweeter. And I realized exactly what makes a memorable moment for me at the holidays, or really, anytime. It’s the story that comes from the unexpected: When things don’t necessarily go as planned; when I push myself to do things I’m not sure I can do; when I take a risk to see what happens Duct type air conditioner.
Most of my best holiday memories were entirely unanticipated. An impromptu shopping spree resulting in my favorite boots when our luggage didn’t arrive. A turkey in a tent while trekking up Kilimanjaro. Skiing down our street during a rare Seattle snowpocalypse that delayed most of our holiday festivities. I love a happy accident handmade market.
To celebrate, how about a cocktail that is the epitome of unexpected. I’m kind of crazy about this orange, fennel and olive cocktail. You’ve probably had the flavor combination before in a salad (if not, then definitely give it a try!). It’s even more amazing as a cocktail. It’s fresh and bright from the citrus and fennel, and buttery from the olives; it’s sweet but not cloying. Flaky salt brings the whole thing together start company in hong kong.
Thanks Anita for including me in this promo!
These days in the US one gets russets from farmers who specialize in… sigh… heritage varieties, displayed in a sparse presentation that comes with a big price tag. There is no more buying of a bushel of russets unless you want to trade in your firstborn. I’d kind of like to keep my firstborn, she’s pretty terrific all around, so when I saw one farmer selling heirloom apples at a modest price—sweet little boxes of russets (about a pound and a half) for $5—that didn’t seem to me to be endangering the family bond HKdesign.
A pound and a half of apples is what you need for this Apple Dried Cherry Galette recipe. If you can’t find russets, choose your favorite cooking apple. I recommend Jonathans, Jonagolds or Honeycrisp (which holds its shape beautifully)—or a combo of all of those. And for this galette, we paired the apples with dried tart cherries, plumped with our beloved bourbon. The easy-to-make crust is from the Peach Blueberry Galette we posted here in September. Everything is so simple to assemble and such a wonderful dessert—or, the next morning, a festive little breakfast PA rental.
And PS, Eastern Market is actually bigger today than ever—and in the warm weather, every bit of it is bustling with commerce, with everything on offer from the utilitarian basics for the everyday table all the way up to pricey hipster pastries and locally roasted coffees. We came home with the apples, some beautiful leeks, a couple of winter squash for baking (2 for $1 hurrah!), a bunch of tiny mild locally grown Japanese turnips and some of that roasted-in-Detroit coffee. It was just pleasant and satisfying all
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Toasted pumpkin seeds are the tiny, edible trophies you get for carving pumpkins. Don’t carve a pumpkin (or any winter squash for that matter), without toasting or roasting the seeds. That’s just how it needs to be. The question is, what’s the best technique? There is some debate about the best approach, but I’ve settled on a foolproof method over the years. It’s super easy, and I’m going to share it here. Take note, there are a couple points of departure you’ll see in my technique (compared to most). First! Some people boil the pumpkin seeds prior to toasting. No need. Second, I now season and spice the pumpkin seeds after baking, and I’ll talk more about why juris doctor hong kong.
Different pumpkins, different seeds: Pumpkins aren’t the only winter squash with seeds. And seeds from different squashes have different sizes, shapes and textures. Play around with white „ghost“ pumpkins, blue Hokkaido, butternut squash, and all the other beautiful winter squash varietals out there for a range of seeds. Also, if you’re going to roast the squash as well, they’re often much better tasting versus carving pumpkins hong kong apartment for rent.
Different sizes of seeds: Smaller seeds roast more quickly, so adjust your baking time (less). Aside from that, treat them the same as you would regular „carving“ pumpkin seeds. Pictured below (top to bottom): delicata squash seeds, butternut squash seeds, carving pumpkin seeds How to Clean & Make Pumpkin Seeds: Place a colander (or strainer) in a bowl filled with water. The seeds float, so this set-up makes separating the seeds from any stubborn pumpkin flesh much easier. Scoop the seeds from your pumpkin and transfer to the colander. Separate the seeds from any pumpkin flesh and pat dry with paper towels or a clean kitchen cloth apartments for rent Hong Kong.
The best technique: Bake the seeds after a good rinse, after drying well, and get as much water off the seeds as possible. I’m convinced the seeds steam less using this method, and crisp more.
When to season? I used to heavily season the pumpkin seeds prior to baking, but I find that if you bake with lots of spice coating the seeds, the spices tend to over bake or even burn. I do much or all of my spice addition post-bake now.
And then there’s the reason for the move. I’ve been offered a job down there, a really, really great job, one that combines my background in language and writing and public relations and offers me the chance to work for one of the most well-known and well-respected companies in Germany. It’s like nothing I’ve done before, but somehow it’s perfect for me—well, as perfect as something that doesn’t involve food can be. It will mean big changes, though, in everything from how I spend my days to what I spend them thinking about to how much time and energy I’ll have to potter around the kitchen at their end—to, of course, how blogging will fit into the picture master of education hong kong.
But let’s not worry about that now. First, I have a promise to fulfill. Last time we spoke I told you I’d share a treat from Sicily with you, and I don’t intend to let you down. In fact, it would be criminally negligent of me to not share this particular recipe with you, since it offers one of the best vehicles for sweet, juicy late-summer tomatoes (i.e. the kind in your markets NOW) ever devised. In fact, I’ll even go out on a limb and suggest it makes one of the best pasta sauces ever devised. I’ve seriously been tempted to spend this month eating nothing else apartment central hk.
Now here’s where I have to admit a bit of a convoluted background to this dish. Ostensibly it’s a slight modification of the famous pesto trapanese, a tomato, basil and almond sauce hailing from the northwestern city of Trapani. I actually didn’t eat this in Sicily—I wasn’t near Trapani, and it wasn’t the right season anyway—but shortly after I returned home I found the recipe in one of the newest Sicilian cookbooks on my shelf, Made in Sicily by London restaurateur and author Giorgio Locatelli. What initially caught my eye in Locatelli’s version was his substitution of mint for the more common basil, something I may have been dubious about once upon a time, but certainly not since traveling to Sicily this spring and falling in love with the intense Sicilian mint that perfumes everything there. The second thing that struck me was that instead of grinding everything together to the usual homogenous mass that characterizes a pesto, he left the various components chunky and distinct, juicy nuggets of tomato interrupted by splinters of almond and curls of fresh mint Heating Ventilation and Air Conditioner.
Or at least that’s what the luminous photo next to the dish showed. And for some reason, after admiring that photo and quickly scanning the list of ingredients, I ran off to make the dish without, well, actually reading the recipe itself.
These waffles started of with wanting to create a healthier version of the very famous and addictive fried Sindhi Pakoras. Originally made from gram flour, sliced onions, green chillies, dried pomegranate seeds and coriander, the pakoras are deep friend ” TWICE ” to achieve an incredibly crunchy texture. The thing is, once you’ve eaten one, there’s no stopping, till you’ve polished off nearly a dozen. Now there’s got to be a healthier option right commercial heat pump systems?!?!!
I’ve figured, most gluten free flours aren’t full bodied enough to hold up, but somehow in a waffle machine they tend to behave themselves. And what I love most is they turn CRISPY – the key to my heart. Almost everything tastes better with a crunch and this waffle will not disappoint. I left them in for a whole 8 minutes. I even make extra batches ( freezer friendly ) and chuck them back in the waffle machine to toast them master of public health hong kong. These Gluten Free waffles have a whole lot of flavours going on so don’t expect anything subtle. They are accompanied with a creamy refreshing dressing, and some pesto. As always I went with the ingredients I had lying around, and made these in literally 15 mins. So you too could get creative and add or take ingredients. Play with different herbs and greens, switch the dressing to salsa, or chutney … just try out different combinations till you get something you like. What I love about these is that they are so quick to make and ideal to have for brunch / lunch / anytime snack handmade gift.
Nutella. Worlds favourite Chocolate spread. I’ve probably emptied a hundred bottles in probably 30 years of personal consumption and now my son, he’s crazy about it too. I mean who isn’t – right ? Well it was one day a couple of months back, when my 8 yrs old kid was insisting on having Nutella for breakfast on his pancakes 3rd day in a row that I told him, its probably not to good to eat so much of it. And then I googled it Payroll Service HK.
Astonishing right. I knew Nutella was not the best choice but always gave it a blind eye, choosing flavour over health, but when I saw this, I was just shocked. Specially now since we are so careful about the amount of sugar we consume.Two tablespoons of Nutella contains 21 grams of sugar, the equivalent of 5 teaspoons of sugar. There’s no reason breakfast can’t be both healthy and delicious, but serving up sugar, modified vegetable oils and processed chocolate in the morning or any time of the day just isn’t the way to go. Wait till you actually search the net and read about all the health risks associated with regular consumption of it Floor standing type air conditioner.
If what you love is Chocolate and Hazelnuts, then it shouldn’t be too difficult to make a healthy spread at home. Specially since Hazelnuts are rich in unsaturated fats (mostly oleic acid), high in magnesium, calcium and vitamins B and E. Hazelnuts are good for your heart, help reduce the risk of cancer, and aid in muscle, skin, bone, joint and digestive health. What you should know about Hazelnuts – is they are full of oil, but there’s no evidence they are fattening. Quite the contrary: people on nut-rich diets often show weight loss. An explanation for this is that eating nuts stimulates the metabolism and makes you burn more calories master of music hong kong.
I did try a couple of recipes and combinations all of which my son disapproved off. “Yukky”, he said ! Its nothing like “real nutella”. Well obviously ‘cuz its healthier I would retort back. I tied making it with combinations Hazelnuts, Good grade organic Cocoa Powder, Olive Oil, Coconut Sugar, Honey, Vanilla, Salt and more. But he didn’t even touch my nut butter. So after a few failed attempts ( as per a kids rating – I would’ve happily eat all of those versions ) I settled for this one. Its simple, its close to what Nutella tastes like, Kids love it – I got a couple of them to try and they approve it, and the plus is, its only probably less than half the calories and excellent quality ingredients.
When I create dishes at home based on Indian recipes I keep that in mind as a basis of all my recipes. I tweak and adapt the recipe until it fits our tastes. I also want people living outside of India to be able to relate to these dishes and find them easy to re-create in their own kitchens Adrian Cheng.
My inspiration for this salad comes from my childhood memories of vacations in Bombay. My aunt lived directly on Juhu beach, at the age of 15 I vividly remember one of my first rituals, when we visited her was heading out to the beach and finding a bhelwala for a quick fix of bhelpuri. I have given my version of the bhel a slightly different twist with ingredients readily available to me here in Germany. I have made a bit healthier using puffed quinoa and chickpeas instead of the fried chickpea noodles. I also add some avocado and lots of sprouts master of english hong kong.
An integral part of this recipe is the „kala namak“ – black salt, also known as Black Himalayan salt, which is made from Indian volcanic rock salt. It starts out as Himalayan Pink Salt and is then heated to extremely high temperatures and mixed with Indian spices and herbs including the seeds of the harad fruit which contains sulfur. It also contains trace impurities of sulfates, sulfides, iron and magnesium which all contribute to the salt’s color, smell and taste Variable refrigerant flow system.
It has a very distinctive pungent smell, almost like hard boiled eggs and a delightful salty and tangy flavour, which is why I substituted the salt for the usual chaat-masala mix in this salad. Although black salt has a very strong smell at first but it disappears when cooked and the finished dish does not smell like eggs at all. It is the kala namak here that gives my version of the bhelpuri that wonderful savory umami flavor! I have added a healthy dose of lime juice for the tanginess, ground cumin for the earthy flavors and chili flakes for the heat.
We all have sides to ourselves that need to be fed.
We have nuances that keep us sane. Habits of comfort, people we call, ways we organize. New year beginnings are a time to revisit our priorities, rearrange as necessary and re-up our commit to good health, happiness and worthy goals. As I hit mid-life and have years of parenting, jobs, relationships gone good and bad – I am gaining a handle on what keeps me grounded – and have found that sometimes even the smallest things matter Sage 300.
I have long been a believer that taking care of oneself benefits those around you. What little things do you do you to create ‚happy‘ for yourself? It can be something you do, something you notice, something you think about. Here are some of mine (and yes this leads to oxtail recipes):
.pulling on vintage cowboy boots.
.tall jeans that touch the floor when I wear them.
.wrapping my hands around a hot eggnog latte register a hong kong company.
.a clean house – I work out of my house and have learned I can hardly focus if my kitchen has a stack of dishes, dirty laundry remains or my floors need a good swift cleaning. But when all is clean, my heart is warm and head is clear.
.spending time in my garden. Learning scholarship for overseas study.
.snapping photos of old barns, sons with smiles, just harvested food, travels.
.an impromptu hug and conversation with my favorite neighbor.
.slurping oysters and drinking Manhattans with husband at new, nearby restaurant (happiness doubles knowing my teens are at home studying and are fully independent – so we can sneak out for happy hour without a second thought).
.oxtail recipes. Okay not entirely true. The happiness is: the challenge and triumph of tackling new ingredients and bending them to my culinary prowess – the most recent of which was oxtail.