tag:blogger.com,1999:blog-1389673778575936682024-03-05T15:42:13.152-08:00imgoutesthttp://www.blogger.com/profile/01723631713644201077noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-138967377857593668.post-61321036025387643142016-02-07T01:38:00.005-08:002016-02-07T01:41:20.798-08:00Architecture - Culture and Tradition through Buildings<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirP9QjKdBX6gQ4f5yihKHLUIk7Vy359s7xvx2l33Ywf3olfBOuTvbNf2ZrcMrIDxyRHOATYuDCEMxeaKMejRiCA2Zv5NyPdTwV4UBKB8lKPXPu3wbEcorTp2LRMTtDTa6j_ZwDmzyp7_Y/s1600/k2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirP9QjKdBX6gQ4f5yihKHLUIk7Vy359s7xvx2l33Ywf3olfBOuTvbNf2ZrcMrIDxyRHOATYuDCEMxeaKMejRiCA2Zv5NyPdTwV4UBKB8lKPXPu3wbEcorTp2LRMTtDTa6j_ZwDmzyp7_Y/s1600/k2.jpg" /></a></div>
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There are a few dominant characteristics in regard to the architecture of Morocco. Most buildings feature large, intimidating archways and beautiful domes that complete them. It is also common to find enchanting courtyards, sprawling gardens and the use of ornaments to decorate the exterior of the building. Moroccan architecture also makes use of Islamic calligraphy as decoration as opposed to pictures. And, as mentioned before, the use of color also plays a significant role in their designs. Geometric patterns are also commonly found in the architecture of Morocco.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCopnjp08sqRhqbKPWzcwnfBfdh4LT5ZSpvpitKmpTpREsi08Rf2WoVkB58aA5IPxf72p8LoPuFPemdHaJhVBh-TO3GNxddCCHLNE0ecl8WylA_kWm7UaPu9RGssl4Dq75eRS-SKIygo/s1600/k1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCopnjp08sqRhqbKPWzcwnfBfdh4LT5ZSpvpitKmpTpREsi08Rf2WoVkB58aA5IPxf72p8LoPuFPemdHaJhVBh-TO3GNxddCCHLNE0ecl8WylA_kWm7UaPu9RGssl4Dq75eRS-SKIygo/s1600/k1.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCopnjp08sqRhqbKPWzcwnfBfdh4LT5ZSpvpitKmpTpREsi08Rf2WoVkB58aA5IPxf72p8LoPuFPemdHaJhVBh-TO3GNxddCCHLNE0ecl8WylA_kWm7UaPu9RGssl4Dq75eRS-SKIygo/s1600/k1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCopnjp08sqRhqbKPWzcwnfBfdh4LT5ZSpvpitKmpTpREsi08Rf2WoVkB58aA5IPxf72p8LoPuFPemdHaJhVBh-TO3GNxddCCHLNE0ecl8WylA_kWm7UaPu9RGssl4Dq75eRS-SKIygo/s1600/k1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></a><br />
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<i style="color: black; text-align: start;">Source </i><span style="color: black; text-align: start;">- </span><a href="http://www.morocco.com/culture/architecture/" style="text-align: start;">here</a></div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-12224270965820337822015-10-13T10:58:00.000-07:002015-10-13T10:58:20.618-07:00apple cinnamon pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />I really didn’t think that this would be anything special, but it was seriously so yummy! The apple wasn’t at all annoying in it which sometimes can happen with fruit in pancakes. Do you know what I mean? Like you make some pancakes and throw in something and either you can hardly tell it’s there or it’s just weird. These Apple Cinnamon Pancakes were warm and delicious. The spice was just enough and the apples were soft and perfect. Enjoy!!<br /><br /><b>ingredients</b><br />1 cup milk<br />1 cup buttermilk<br />1 large egg<br />2 tablespoons butter, melted<br />2 cups flour<br />1-2 tablespoons sugar (i just sprinkled it, but it was around 1 1/2 tablespoons)<br />2 teaspoons baking powder<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />1/2 teaspoon cinnamon<br />1/4 teaspoon nutmeg<br /><br />1 apple, chopped into small pieces<br />1 tablespoon sugar<br />sprinkle of cinnamon<br /><br /><b>instructions</b><br />heat the apple cinnamon mixture in the microwave at 30 second intervals until slightly soft.<br />whisk together the the dry ingredients. set aside.<br />whisk together the egg, milk and melted butter. gently stir in the dry ingredients leaving the batter slightly lumpy. add the apple mixture.<br />heat a griddle over medium heat and spray with non stick spray. ladle batter onto griddle and cook until bubbles form on the top. turn and cook on the other side until done. serve with fresh apple slices and maple or cinnamon syrup.<br /><br /><br /><br /><br /><br />
<i>Source </i> -<a href="http://www.ohsweetbasil.com/apple-cinnamon-pancakes.html">here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-58379993215998222882015-10-11T00:07:00.003-07:002015-10-11T00:07:56.262-07:00BUFFALO CHICKEN DIP<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />Spicy Cheesy Chicken Goodness! Yes! Sarah Uselton here again with my contribution to Loaves and Dishes for this month! I made this dip for our family night dinner at Mama’s this past week and I nearly had to slap my big brother off of the kitchen stool in order to save enough for a picture! IT IS THAT GOOD! Try my Buffalo Chicken Dip and you won’t be sorry. (unless you are my brother! ha! ha!).<br /><br /><br /><br /><b>INGREDIENTS</b><br />1 small rotissery chicken - shredded<br />1 8 oz block of cream cheese - room temp<br />½ cup hot sauce<br />1 Cup Mayo<br />1 Cup Shredded Cheddar Cheese<br />1 pack of hidden valley ranch dressing powder<br />1 clove of garlic minced<br /><br /><b>INSTRUCTIONS</b><br />Preheat the oven to 375<br />Shred the chicken<br />Mix all ingredients in a bowl and pour into an oven proof dish (about 9x9 is right).<br />Bake at 375 for 20-25 minutes.<br />Allow to cool for 5 minutes and then serve with chips for dipping or spread on crackers.<br /><br /><br />
<i>Source </i> -<a href="http://www.loavesanddishes.net/buffalo-chicken-dip/">here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-2161434237214661582015-10-08T23:57:00.001-07:002015-10-08T23:57:21.610-07:00FROZEN CARAMEL-APPLE CRUNCH CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><b>INGREDIENTS</b><br /><br />1 box Nature Valley™ granola bars, crushed into coarse crumbs1/2 cup Gold Medal™ all-purpose flour1/3 cup packed light brown sugar6 tablespoons unsalted butter, melted3 cups softened vanilla or cinnamon ice cream3/4 can apple pie filling (chop up the apple pieces)1/4 cup caramel sauce, plus extra for serving<div>
<br /><b>DIRECTIONS</b><br /><br />Preheat the oven to 350ºF.<br />Place the Nature Valley granola bars in a food processor and process to a coarse crumb consistency. In a large mixing bowl, add the granola bar crumbs, flour, brown sugar and melted butter and stir to mix together. Spread the mixture out onto a pan lined with parchment paper and bake for 20 minutes, stirring occasionally. Let cool completely. Spread half of the crumb mixture onto the bottom of an 8x8-inch baking dish. Reserve the other half of the crumbs.<br />In a large mixing bowl, add the softened ice cream and stir in the apple pie pieces and caramel sauce. Pour the mixture over the crumbs in the 8x8-inch baking dish. Sprinkle the remaining crumbs over the top, cover with aluminum foil and freeze for at least 3 hours.<br />Cut into squares and serve with whipped cream and caramel sauce.<br /><br /><br />
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<i>Source </i> -<a href="http://www.tablespoon.com/recipes/frozen-caramel-apple-crunch-cake/a77070a2-db6b-4aa9-94a5-aded82242d80/">here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-45393748748270906572015-08-29T00:12:00.000-07:002015-08-29T00:12:27.033-07:00beer braised beef with carrots and potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />I don’t know about you, but no matter how many times I run the dishwasher (most days twice a day, I may add) there’s always at least one dirty dish in the sink. It probably doesn’t help that I’m a food blogger and it’s my job to make a completely out-of-this-world mess in the kitchen every single day. I really love that part, cleaning the mess … my least favorite. Where’s that magic wand when you need it?<br /><br /><b>Ingredients</b><br /><ul style="text-align: left;">
<li>3 slices bacon, diced</li>
<li>1 large onion, halved and sliced</li>
<li>2 teaspoons dark brown sugar</li>
<li>2 cups dark beer</li>
<li>1 pound boneless chuck steak, trimmed and cubed</li>
<li>3 medium size carrots, roughly chopped</li>
<li>3 medium size potatoes, roughly chopped</li>
<li>1/4 teaspoon ground allspice</li>
<li>3-4 bay leaves</li>
<li>1 tablespoon Dijon mustard</li>
<li>1 tablespoon chopped fresh thyme</li>
<li>salt and pepper</li>
</ul>
<br /><b>Instructions</b><br />Preheat the oven to 300F .<br />In a large, heavy ovenproof pot or Dutch oven, cook the bacon over medium flame for about 5 minutes. Stir in the onion and the sugar.<br />Cover and cook over medium flame, stirring occasionally, until the onion is deep brown, about 12 minutes. Stir in the beer, scraping up any browned bits from the bottom of the pan.<br />Add the chopped carrots, potatoes and beef to the pot. Stir in the ground allspice, bay leaves, mustard, thyme, salt and pepper.<br />Bring to a simmer over medium flame.<br />Cover, transfer to the oven and cook until the beef and vegetables are tender, about 1 1/2 hours.<br />Remove and discard the bay leaves<br />Serve warm with crusty bread.<br /><br /><i>Source </i> -<a href="http://roxanashomebaking.com/beer-braised-beef-with-carrots-and-potatoes-recipe/">here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-59956874497867051552015-08-28T23:42:00.003-07:002015-08-28T23:42:59.502-07:00Baked Brie topped with rum soaked raisins, pecans and just a touch of maple syrup<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />I love using raisins for a naturally sweet flavor that pairs well with the brie. Not using additional sweeteners means I don’t have to feel as guilty at the dessert table. The pecans give a light crunch and the maple syrup melts into the cheese adding a little extra sticky goodness.<br /><br />If I’m carrying this to another location, I’ll prepare it ahead of time and then bake at the new location when I get there.<br /><br /><b>Ingredients</b><br /><ul style="text-align: left;">
<li>1 sheet frozen puff pastry dough</li>
<li>1 small wheel brie cheese (8 ounces)</li>
<li>1/2 cup California raisins</li>
<li>1 Tablespoon rum</li>
<li>1/4 cup chopped pecans</li>
<li>1 Tablespoon maple syrup</li>
<li>1 egg yolk</li>
<li>2 teaspoons water</li>
</ul>
<br /><br /><b>Instructions</b><br /><br />Set puff pastry on a lightly floured cutting board to thaw according to package directions.<br />Place raisins in a small bowl and add rum. Stir just to mix. Let sit until ready to use.<br />Once pastry dough is thawed, transfer dough to a parchment lined baking sheet. If there are any splits or cracks in the pastry dough be sure to mend them by lightly pinching dough back together.<br />Place Brie wheel in center of dough.<br />Drain any excess liquid from raisins then place raisins on top of cheese. Add pecans then drizzle with maple syrup.<br />Carefully fold up sides of pastry and fold over top of cheese.<br />Whisk egg yolk and water together then brush top and sides of pastry with egg wash.<br />Bake in a preheated 400 degree oven for 22-25 minutes, until pastry if golden brown and flaky on the outside.<br />Remove from oven and let sit for 5 minutes before transferring to a serving dish. Serve with crackers and fresh fruit.<br /><br /><br /><br /><br /><br />
<i>Source </i> -<a href="http://chocolatechocolateandmore.com/baked-brie/">here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-26357574618772239612015-08-28T23:40:00.002-07:002015-08-28T23:40:42.885-07:00beans, tomato and raisins bruschetta<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />The first time I made this beans, tomato and raisins bruschetta was for a last-minute dinner one night for my family. We’ve been out and about all day and had only few minutes to make dinner.<br /><br />In this simple recipe, spices of lightly toasted baguette slices are rubbed with garlic and topped with a quick mix of beans, tomatoes and raisins. I love this combo! You get the buttery white beans (I prefer butter beans but cannellini work just as well), chunky tomato sauce and sweet raisins!<br /><br />Some of you might wonder why add the raisins. Because the plum, sweet raisins are the best part!<br />I don’t know about you, but for me, no matter what type of tomatoes I’m using (fresh or canned) my tomato sauce turns out either tart or acid. Since I don’t like the idea of adding sugar to it, I add something even better! Something #sweetnaturally. California raisins!<br /><br /><b>Ingredients</b><br /><ul style="text-align: left;">
<li>1 baguette, sliced and slightly toasted</li>
<li>1 garlic clove</li>
<li>1 tablespoon olive oil</li>
<li>1 onion, finely chopped</li>
<li>3 cans (14 oz) butter or cannellini beans, rinsed and drained</li>
<li>1 can (14 oz) diced tomatoes</li>
<li>1 cup California Raisins</li>
<li>salt and pepper</li>
</ul>
<br /><b>Instructions</b><br /><ul style="text-align: left;">
<li>Heat the oil in a large skillet over a medium flame.</li>
<li>Add the chopped onion and cook until softened.</li>
<li>Add the beans, diced tomatoes and raisins and cook for 5-10 minutes until the tomatoes are simmering and the beans are warmed through. Season with salt and pepper.</li>
<li>Remove from the heat.</li>
<li>Run the toasted baguette slices with the garlic clove and spoon some of the beans, tomato and raisins mixture over the slices.</li>
<li>Drizzle with a little olive oil and sprinkle some freshly cracked black pepper (optional)</li>
<li>Serve warm.</li>
</ul>
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<i>Source </i> -<a href="http://roxanashomebaking.com/beans-tomato-raisins-bruschetta-recipe/">here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-81947365608678874092015-08-26T09:08:00.000-07:002015-08-26T09:08:13.228-07:00CINNAMON ROLL CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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This cake is absolutely delicious. It is buttery, cinnamony goodness. I was very surprised at how light and not too sweet it was, but then again I’ve never thought any dessert was too sweet, so don’t quote me on that. This cake would be perfect to serve for a brunch, and perfect to serve for breakfast on Christmas morning. Don’t wait until Christmas to try it though. You’ll be glad you didn’t.<br />
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<b>CAKE</b><br />
<ul style="text-align: left;">
<li>3 cups All-Purpose Flour</li>
<li>1/4 teaspoon Salt</li>
<li>1 cup Sugar</li>
<li>4 teaspoons Baking Powder</li>
<li>1 1/2 cups Milk</li>
<li>2 Eggs</li>
<li>2 teaspoons Vanilla</li>
<li>1/2 cup (1 stick) Butter, melted</li>
</ul>
<b>TOPPING</b><br />
<ul style="text-align: left;"><b>
<li>1 cup ( 2 sticks) Butter, softened</li>
<li>1 cup Brown Sugar</li>
<li>2 Tablespoons Flour</li>
<li>1 Tablespoon Cinnamon</li>
</b></ul>
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</b><b>GLAZE</b><br />
<ul style="text-align: left;">
<li>2 cups Powdered Sugar</li>
<li>5 Tablespoons Milk</li>
<li>1 teaspoon Vanilla</li>
</ul>
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<b>INSTRUCTIONS</b><br />
<ul style="text-align: left;">
<li>Preheat oven to 350 degrees F°. Spray a 9×13-inch glass baking pan with cooking spray. Set aside.</li>
<li>In an electric stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined, slowly stir in the melted butter. Pour mixture into the prepared 9×13 baking pan.</li>
<li>For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.</li>
<li>Bake for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.</li>
<li>FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.</li>
</ul>
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<i>Source </i> -<a href="http://life-in-the-lofthouse.com/cinnamon-roll-cake/">here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-24134391917250744722015-08-26T06:46:00.001-07:002015-08-26T06:46:49.350-07:00Spinach, Feta & Red Pepper Breakfast Quesadillas (Make Ahead)<div dir="ltr" style="text-align: left;" trbidi="on">
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The only thing about back to school that I ever looked forward to was the fun new school supplies…fresh paper, new pens, new binders and pencil cases… To this day, going to the stationary section kind of makes my heart race in a weird nerdy way, especially those post-its…I just can never have too many post-its. And highlighters! Ahhh!<br />
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Well. I suppose back to school is eventually going to be here. And I know how hard it is to get myself and Kai out the door in the morning, I can’t even imagine how challenging it will eventually be to get multiple kids dressed, fed, and out the door. Props to all you parents who do so!<br />
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<b>Ingredients</b><br />
<ul style="text-align: left;">
<li>2 teaspoons olive oil</li>
<li>1 red bell pepper</li>
<li>½ red onion</li>
<li>8 eggs</li>
<li>¼ cup milk</li>
<li>¼ tsp salt</li>
<li>¼ tsp pepper</li>
<li>4 handfuls of spinach leaves</li>
<li>½ cup feta</li>
<li>1½ cup mozzarella cheese</li>
<li>5 tortillas</li>
<li>spray oil</li>
</ul>
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<b>Instructions</b><br />
<ul style="text-align: left;">
<li>In a large non-stick pan, heat the olive oil over medium heat.</li>
<li>Cook the bell pepper and red onion until soft, around 4-5 minutes.</li>
<li>While cooking, whisk together the eggs, milk, salt and pepper.</li>
<li>Add the egg/milk mixture to the peppers/onions, stirring frequently, until eggs are nearly cooked through.</li>
<li>Add the spinach and feta and fold into the eggs, stirring until spinach is wilted and eggs are cooked through.</li>
<li>Remove eggs from heat.</li>
<li>Spray a separate large non-stick pan with spray oil, and heat over medium. Add the tortilla, then one half of the tortilla, spread about ½ cup of the egg mixture. Top with around ⅓ cup of shredded mozzarella cheese. Fold the second half of the tortilla over, then cook for 2 minutes, or until golden brown.</li>
<li>Flip and cook for another minute or so (until golden brown).</li>
<li>To serve fresh: serve immediately</li>
<li>To store for refrigerator or freezer: cool completely on a wire rack, then wrap in plastic wrap and store in a resealable container.</li>
<li>To reheat from refrigerator: fry up on medium in a frying pan, or heat on grill for 2-3 minutes.</li>
<li>To reheat from freezer: heat in the microwave on top of a paper towel for 30-60 seconds, then crisp up in the frying pan or grill for 2-3 minutes.</li>
</ul>
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<i>Source </i> -<a href="http://sweetpeasandsaffron.com/2015/08/spinach-feta-red-pepper-breakfast-quesadillas-make-ahead.html">here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-9574744749885835132015-08-18T05:50:00.001-07:002015-08-18T05:50:51.186-07:00How do cats help in animal-assisted therapy?<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><b>THERAPEUTIC CATS</b><br />Cats are soft, furry and companionable animals that can be a delight to have around. They provide more than just entertainment, however. Cats can be a tremendous help in animal-assisted therapy sessions.<div>
<br /><b>CATS IN THERAPY SESSIONS</b><br />When cats were present during a therapy session:<br />Depressed patients were more social, and experienced decreases in depression.<br />Children with severe ADHD showed increased attention spans.<br />Autistic or developmentally disabled patients were more social, and showed increased attention spans.<br />Patients with Alzheimer's experienced decreases in depression and anger, with increased attention spans.<br /><br />Of course, having a cat isn't right for everyone. But if you're in the right place in life and have love to give, you might be surprised by the ways your life improves with a cat by your side.<br /><br /><br /><br /><br /><br />
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<i>Source </i> -<a href="https://www.purina.com/cats/getting-a-cat/how-do-cats-help-in-animal-assisted-therapy">here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-52557316093309654142015-08-18T05:36:00.001-07:002015-08-18T05:36:52.148-07:00Spiced Chickpea Naan Nachos<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />I have a little running list of recipe ideas in my ‘notes’ on my phone (I transferred it over to the new one), and naanchos have been on there for awhile. Every week when I’m looking for recipe inspiration, I go to my notes, and there was the word: naancho. And every week I pass it by for something that sounded a little more normal.<br /><br /><br /><br /><b>Ingredients</b><br />Naan nachos<br />3 peices of naan bread, sliced into wedges (8 per naan bread)<br />2 tablespoons olive oil<br />salt & pepper<br />ground cumin<br />Smashed chickpeas<br />1 cup chickpeas, drained<br />2 teaspoons olive oil<br />½ teaspoon ground cumin<br />½ teaspoon ground coriander<br />⅛ teaspoon salt<br />a few grinds of pepper<br />Toppings<br />½ cup cherry tomatoes, quartered<br />¼ cup shredded carrots<br />1 cup shredded cheese, monterey jack or mozzarella<br />½ cup greek yogurt<br />2 tablespoons green onions, sliced<br />2 tablespoons cilantro, sliced<br /><br /><b>Instructions</b><br />Pre-heat oven to 400°F.<br />Line two baking sheets with parchment paper and arrange the naan wedges on them.<br />Brush naan wedges with olive oil, and sprinkle with salt, pepper, and ground cumin.<br />In a medium bowl, combine the chickpeas and olive oil. Using a fork, mash the chickpeas, until about ⅔ of them are mashed. Sprinkle with the ground cumin, ground coriander, and salt. Add a few grinds of pepper. Mix until uniformly coated.<br />Prepare all of the toppings and set aside.<br />Place the baking sheets in the oven, and bake for 5 minutes.<br />Remove from the oven, then push all of the naan wedges together on one baking sheet.<br />Sprinkle with half of the tomatoes and ¼ of the cheese, then place wedges from the second baking sheet on top, forming a pile. Sprinkle with remaining tomatoes, chickpeas, carrots, and cheese.<br />Return to the oven for 3-5 minutes, until cheese is melted through.<br />Top with Greek yogurt, green onions and cilantro.<br />Serve immediately<br /><br /><br /><br /><br /><i>Source </i> -<a href="http://sweetpeasandsaffron.com/2015/05/spiced-chickpea-naan-nachos.html">here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-68963595986729364792015-08-18T01:58:00.000-07:002015-08-18T01:58:01.234-07:00What Type of Wine Should You Pair With Veggie Burgers?<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />We're not sure what we love most: burgers, wine, or Justin Warner's bizarre recipes. This time around, we don't have choose! For the sizzling Summer months, Justin's sharing his perfect pairings alongside Robert Mondavi Private Selection, like a veggie burger on a pretzel bun with a Chardonnay and a bison burger with Merlot. Doesn't it just make you want to fire up your grill, barbecue something, and sip on something wonderful?<br /><br /><br /><br /><br /><br /><br /><br /><br />
<i>Source </i> -<a href="http://www.popsugar.com/food/Wine-Burger-Pairings-35198310">here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-68941888037421590462015-08-17T02:07:00.004-07:002015-08-17T02:07:44.434-07:00Kelly Clarkson announces Dublin gig with Penatonix this November<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />Kelly Clarkson is currently on a pretty successful tour of the US, where she's made headlines several times with her numerous covers of other artists during the 'fan requests' part of her show.<br /><br />The good news for Irish fans is that they'll have a chance to request their own particular songs as the former American Idol is playing Dublin's 3Arena this November.<br /><br />She'll be supported by vocal harmony group Pentatonix at the gig, which is just mere months away on November 10th.<br /><br /><br /><br /><br /><br /><br /><br /><br />
<i>Source </i> -<a href="http://entertainment.ie/music/news/Kelly-Clarkson-announces-Dublin-gig-with-Penatonix-this-November/369003.htm">here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-74979221166015640682015-08-17T01:59:00.002-07:002015-08-17T01:59:42.640-07:00Prosciutto Wrapped Dates Stuffed with Goat Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />These Prosciutto Wrapped Dates can be served cold or hot. I prefer to bake them. But I certainly wouldn’t turn down the cold option.<br />Best part, they can be made the day before your party. Then just serve or bake before serving.<br />These may not be the prettiest appetizer. But what they lack in beauty they make up for in deliciousness!<div>
<br /><b>Ingredients</b><br /><ul style="text-align: left;">
<li>25-30 Medjool Dates</li>
<li>4 ounces Fresh Goat Cheese</li>
<li>1/4 Cup Fig Butter (or fig jam)</li>
<li>6 ounces Thinly Sliced Prociutto - cut into smaller strips</li>
<li>Honey and Maldon Sea Salt</li>
</ul>
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<br /><b>Instructions</b><br />Preheat oven to 350°F<br />Slice dates lengthwise down top and remove pits.<br />Mix goat cheese and fig butter.<br />Stuff each date with approximately 1 teaspoon of goat cheese mixture.<br />Wrap each date with prosciutto.<br />Transfer to baking sheet sprayed with nonstick and bake for 10 minutes. Serve immediately.<br />Or serve cold without baking.<br />Top each date with a drizzle of honey and sprinkle of salt. (optional)<br /><br /><br />
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<i>Source </i> -<a href="http://wonkywonderful.com/prosciutto-wrapped-dates-stuffed-with-goat-cheese/">here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-14870889277537648882015-08-16T15:07:00.001-07:002015-08-16T15:07:30.559-07:00Turkey Sandwich with Chipotle Ranch Dressing<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />This sandwich may be simple to make, but it is NOT basic. With this Homemade Chipotle Ranch Dressing you don’t need much else. Turkey, fresh lettuce, soft bun and chipotle ranch dressing . . . Sandwich Perfection.<br /><br /><br /><br /><b>Ingredients</b><br />1 Cup Full Fat Sour Cream<br />1/2 Cup Mayonnaise<br />1/8 teaspoon Ground Pepper<br />1/4 teaspoon Sea Salt<br />1/2 teaspoon Garlic Powder<br />1/4 teaspoon Onion Powder<br />1/2 teaspoon Dried Parsley<br />1/4 teaspoon Dried Dill<br />1 teaspoon Apple Cider Vinegar (or white vinegar)<br />2 Tablespoons Whole Milk (add 1-2 additional Tablespoons for thinner salad dressing)<br />2 Canned Chipotle Peppers - finely chopped (about 2 teaspoons)<br />2 teaspoons Adobo Sauce (from can)<div>
<br /><b>Instructions</b><br />Mix all ingredients and refrigerate 2+ hours before serving.<br />Use as sandwich spread, dip or salad dressing.<br /><br /><br />
<i>Source </i> -<a href="http://wonkywonderful.com/turkey-sandwich-with-chipotle-ranch-dressing/">here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-84944110829203490202015-08-16T10:49:00.003-07:002015-08-16T10:49:38.851-07:00 Easy Smoked Salmon Appetizer Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />This Easy Smoked Salmon Appetizer Recipe begins with flaky puff pastry, topped with cream cheese, smoked salmon, lemon, capers and fresh dill. Perfect for an appetizer or breakfast!<br />
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<br /><b>Ingredients</b><br />1 Sheet Pepperidge Farm Puff Pastry - thawed*<br />1 egg<br />1 Tablespoon Water<br />4 ounces Cream Cheese - softened<br />2-3 ounces Smoked Salmon<br />1 Lemon<br />Jarred Capers<br />Fresh Dill</div>
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<br /><b>Instructions</b>Preheat oven to 400°F<br />Unfold puff pastry sheet on lightly floured surface.<br />Using a knife, cut along the seams. Cut each strip in half.<br />Score the pastry rectangles 1/2 inch from the edges. Prick centers with fork.<br />Transfer pastries to lightly greased baking sheet.<br />Beat egg and water. Brush pastries with egg wash.<br />Bake for 10 minutes or until golden brown.<br />Let cool.<br />Top with cream cheese, smoked salmon, capers, lemon zest, dill and a lemon wedge.<br /><br /><br />
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<i>Source </i> -<a href="http://wonkywonderful.com/easy-smoked-salmon-appetizer-recipe/">here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-18548681510708213962015-08-16T07:01:00.001-07:002015-08-16T07:01:10.153-07:0040 Clove Garlic Chicken Dip<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />The Lay’s “Do Us A Flavor” contest has returned to the U.S. with a $1 million grand prize for the best potato chip flavor idea. This year the Lay’s brand is asking fans to also include the location (city/state) that inspired each potential million-dollar idea. Later this year, four delicious finalist flavors – representing flavorful cities and towns across the U.S. – will be fully developed, brought to store shelves and voted on by America.<br /><br /><br /><br /><b>Ingredients</b><br />1/4 Cup Mayonnaise<br />1½ Cups Shredded Italian Cheese Blend (reserve 1/2 cup for topping)<br />4 ounces Cream Cheese – softened<br />1/2 Cup Plain Greek Yogurt<br />1/2 teaspoon Cracked Pepper<br />1 Cup Shredded Rotisserie Chicken<br />40 Roasted Garlic Cloves – chopped<div>
<br /><b>Instructions</b><br />Preheat oven to 350°F<br />Mix all ingredients and transfer to a 27oz baking dish. Top with remaining 1/2 cup of shredded cheese.<br />Bake for 30-35 minutes or until top is browned and bubbly.<br /><br /><i>Source </i> -<a href="http://wonkywonderful.com/40-clove-garlic-chicken-dip/">here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-69094657043905169302015-08-15T07:45:00.000-07:002015-08-15T07:45:07.250-07:00Oven Roasted Chicken Recipe with Lemon and Rosemary<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />This Oven Roasted Chicken Recipe is also perfect to bring to a friend in need of comfort food. For a grieving family, recovering friend, new parents or just someone going through a rough time.<br /><br />It’s hard to know what to do or say when someone is hurting or going through difficult times. I’m not good at emotional stuff so I tend to act instead. Bringing loved ones a comforting meal is a great way to show your love and support.<div>
<br /><b>Ingredients</b><br />5Lb Whole Chicken<br />5 Lemons<br />Fresh Rosemary<br />1/4 Cup Olive Oil<br />1/2 teaspoon Salt<br />1/4 teaspoon Fresh Cracked Pepper<br />1 Tablespoon (salt free) Chicken Seasoning</div>
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<br /><b>Instructions</b><br />Preheat oven to 400°F<br />Slice 2 lemons and layer evenly on bottom of large roasting pan or baking dish. Drizzle with olive oil and top with fresh rosemary.**<br />Remove giblets from inside chicken. Rinse and pat chicken dry with paper towel. Place chicken on top of sliced lemons, breast side up.<br />Mix olive oil, juice of 1 lemon, salt, pepper and chicken seasoning. Pour mixture over chicken and rub in to ensure entire chicken is coated. Sprinkle with more salt and pepper.<br />Cut remaining 2 lemons into wedges and stuff inside chicken along with more rosemary.<br />Roast for 1-1½ hours. Until legs wiggle loosely, juices run clear and/or a thermometer reaches 165° in the thickest part of the thigh.<br />*cover chicken with foil towards the end if it begins to get too dark (optional)*<br />Slice and serve chicken. Drizzle a bit of the pan drippings over chicken.<br /><br />
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<i>Source </i> -<a href="http://wonkywonderful.com/oven-roasted-chicken-recipe-with-lemon-and-rosemary/">here</a>-<br />
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-87922338475800277872015-08-15T07:16:00.001-07:002015-08-15T07:16:55.618-07:00Pan Seared Tuna Steak with Lemon Dill Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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This makes a great dinner or lunch. Make it the night before for a fantastic lunch on the go. So when coworkers are making trips to the drive-thru; you can enjoy this flavorful, protein packed meal!</blockquote>
<br />I’ve been working with Weight Watchers since the beginning of this year. The main improvement that Weight Watchers has made in my life is making me more aware of what I am eating. The mindless eating is gone. I make better eating choices and when I am unsure about a food item, I double check the point value using the handy-dandy Weight Watchers App. Seriously people, I love the Weight Watcher App!!!<div>
<br /><b>Ingredients</b><br />1 Lb Ahi Tuna Steaks (thawed)<br />2 Tb Olive Oil<br />Salt/Pepper<br />Lemon Dill Sauce<br />Juice of 1/2 Lemon<br />1 teaspoon Fresh Chopped Dill<br />2 Tablespoons Olive Oil<br />Small Pinch Salt/Pepper<br />1/2 teaspoon Whole Grain Dijon Mustard<br />1 teaspoon Honey</div>
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<br /><b>Instructions</b><br />Allow tuna steaks to sit at room temperature for 30 minutes before cooking.<br />Coat tuna steaks with olive oil, salt and pepper while preheating skillet over Medium heat.<br />Cook steaks approximately 2 minutes per side (depending on thickness)<br />Combine all lemon dill sauce ingredients until fully blended.<br />Serve tuna steaks with lemon dill sauce.<br /><br /><br />
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<i>Source </i> -<a href="http://wonkywonderful.com/pan-seared-tuna-steak-with-lemon-dill-sauce/">here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-90209337955137355622015-08-14T08:09:00.000-07:002015-08-14T08:09:26.776-07:00SCALLOPS AND CHORIZO CANAPÉ<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br /><br /><br /><b>INGREDIENTS</b>:<br /><br />1Great Glen Charcuterie chilli venison chorizo<br />12 queenie scallops<div>
<br /><b>METHOD</b>:<br /><br />Slice the chorizo in in 12 5mm slices and fry until crispy. Fry the scallops in a very hot pan until nicely caramelised. Secure each scallop on a slice of chorizo with a cocktail stick.<br /><br />Display on a plate or board and serve to your guests.<br /><br /><br /><br /><br /><br />
<i>Source </i> -<a href="http://www.greatglencharcuterie.com/recipes/scallops-chorizo-canape/">here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-41410512005262046552015-08-12T01:50:00.001-07:002015-08-12T01:50:07.954-07:00Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />I will be the first one to admit that I am not a huge sandwich person. Ryan loves them. He loves sub sandwiches, turkey sandwiches, roast beef sandwiches, meatloaf sandwiches, meatball sandwiches…I could go on and on. I on the other hand am not a huge fan. With that said, I will admit that after making and eating this sandwich I dreamed about it and craved it for the next few days. The spicy shrimp, the creamy chipotle avocado mayonnaise, the crunchy bread and crisp lettuce is enough to make anyone a sandwich fan.<br /><br /><br /><br />Avocados alone are pretty creamy so I was a little hesitant to mix them with mayonnaise but seriously, the result was like avocado heaven. And when I decided to add some spicy chipotle peppers it was like laying on a sun soaked beach in that avocado heaven. I won’t lie, I may have eaten a spoonful. Hey, it was just a quality check. Yeah…that’s it.<br /><br /><b>Ingredients</b>:<br />
<ul>
<li>1/2 teaspoon cumin</li>
<li>1/2 teaspoon garlic powder</li>
<li>1/4 teaspoon kosher salt</li>
<li>1/4 teaspoon chili powder</li>
<li>2 teaspoons olive oil</li>
<li>1/2 pound medium shrimp (about 20 shrimp) peeled and deveined</li>
<li>1 avocado, pitted and diced</li>
<li>1/2 cup mayonnaise</li>
<li>1 chipotle pepper</li>
<li>Juice of 1 lime</li>
<li>1/4 teaspoon kosher salt</li>
<li>2 french rolls</li>
<li>4 romaine lettuce leaves</li>
</ul>
<br /><b>Instructions</b>:<br />Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.<br />Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth.<br />Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.<br />Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.<br /><br />Serve.<br /><br />
<i>Source </i>-<a href="http://www.lifesambrosia.com/2010/09/spicy-shrimp-sandwich-with-chipotle-avocado-mayonnaise-recipe.html">Here</a>-<br />
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-64587669441056029602015-08-11T03:02:00.000-07:002015-08-11T03:02:06.887-07:00Cooking for Beginners: 10 Recipes for Kitchen Newbies<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br /><br />There was a lot of trial and error (I nearly burnt down my house by putting a frozen chicken breast in a searing-hot pan of oil once), a lot of wasted ingredients (you can’t eat chicken that’s burnt on the outside but frozen solid in the middle), and a lot of hours spent watching cooking shows to pick up invaluable tips and tricks.<br /><br />Over the years, this self-imposed practice has turned me into a competent, capable cook. I understand, however, that you may not have the time or interest to cook like I do. That’s OK. It’s not for everyone. But you should know how to make yourself at least a few meals that don’t come out of the microwave or magically appear on your doorstep. (See also: Teach Yourself to Cook)<br />1. Pot Roast With Root Vegetables<br /><br />There are many ways you can make a hearty, delicious, rib-sticking pot roast, but one of the easiest is to put a 4 lb. chuck roast in a slow cooker (also called a Crock Pot) and let it cook on low for 8 to 10 hours.<br /><br />Before you set it and forget it, however, you’ll need to season the roast with salt and pepper and sear (just a fancy word for make brown) each side of the roast in a skillet over high heat. Once the roast is seared, put it in the slow cooker with chopped carrots, potatoes, celery, and onion, a cup of water, and a packet of dry onion soup mix; for the soup mix, Lipton’s is probably the easiest to find.<br /><br />You can put all of these ingredients in the slow cooker in the morning, and your meal will be ready by dinnertime. Easy as that. You can make a nice gravy to go along with your pot roast, too — either homemade using the drippings (you’ll need cornstarch or flour) or using a packet (which will only require water).<br />2. Spaghetti and Garlic Bread<br /><br />Spaghetti is a quick and simple dish for kitchen newbies to throw together, but cooking the pasta perfectly requires a little TLC.<br /><br />To start this dish, bring a large pot of water, with a tablespoon of salt added, to a boil. Add in your spaghetti noodles based on how many people you’re feeding. A standard 1 lb. box feeds eight people, so divide the noodles accordingly. Cook the pasta according to the instructions on the box; you want the noodles to be “al dente” — tender but with a little bite.<br /><br />As the noodles cook, heat up a prepared pasta sauce on the stove. From the jar will never be as good as homemade, but perhaps you’ll be comfortable enough to accept that challenge in time.<br /><br />To make the garlic bread, mix a couple dashes of garlic powder, dried Italian herbs, and half a stick of room-temperature butter together and spread it on both sides a loaf of fresh French or Italian bread that’s been cut in half. Put the two halves back together, wrap in foil, and toss it into a 350-degree oven for 12 minutes.<br /><br />When the pasta has cooked to al dente, drain it, return it to the pot, and add in the sauce and toss. Plate the pasta and serve with piping hot pieces of the crusty garlic bread.<br />3. Chicken Noodle Soup<br /><br />Like a soul-soothing pot roast, there are a million and one recipes for chicken noodle soup, most of which are just variations on a very simple starter method.<br /><br />This recipe for chicken noodle soup is ready in 30 minutes, so you can whip it up in no time on a brisk fall night. The ingredients you’ll need are all ordinary items you have in your fridge or pantry or that can pick up during a quick trip to the supermarket after work.<br /><br />Here’s a rapid rundown of what to do:<br />Melt butter in a large pot and cook onion and celery in it for about five minutes.<br /> <br />Add chicken and vegetable broths, cooked chicken breast, noodles, carrots, basil, oregano, salt and pepper.<br /> <br />Bring to a boil. Reduce heat, and let it simmer for 20 minutes.<br /> <br />Eat.<br />4. Pita Pizzas With Side Salad<br /><br />I started making pita pizzas a few years ago because I got tired of ordering pizzas that were too large for me to eat by myself. My solution was to make personal-sized pies that, believe it or not, are every bit as good as my favorite delivery joint but much healthier.<br /><br />I use whole-wheat pitas topped with pizza sauce (Ragu has decent small jars, or you can save the pizza sauce dippers that come with your delivery pizza and use that; spaghetti sauce will work too in a pinch), cheese, a sprinkle of garlic powder, pepper, red pepper flakes, and oregano. Place the pizza directly on the middle rack of a 400-degree oven with a baking sheet on a lower rack to catch any drippings. Bake for about five or six minutes or until the cheese is melted and bubbly.<br /><br />Serve the pizzas with a simple side salad. The bagged kind is just fine; don’t forget the dressing.<br />5. Pulled Pork Sandwiches With Coleslaw<br /><br />If you’re put off by the thought of making pulled pork because it requires a lot of work, you shouldn’t be — it hardly requires any work at all.<br /><br />There are less than five ingredients in this slow-cooker pulled-pork recipe — pork tenderloin, root beer (do I have your attention now?), barbecue sauce, and hamburger buns. Place the pork loin in the slow cooker follow by the root beer. Cover and cook on low for six to seven hours. When the time is up, drain the slow cooker to get rid of all the liquid fat. The pork will fall apart and shred with ease, at which time you can stir in the barbecue sauce. Serve on hamburger buns alongside coleslaw you picked up at the store or that you can make with a prepackaged shredded cabbage mix, a few other ingredients, and this recipe for homemade coleslaw.<br />6. Steamed Shrimp and Corn on the Cob<br /><br />Shrimp is a great ingredient for new cooks because it cooks up very fast, no matter the method.<br /><br />You’ll need to start with the corn on the cob since it takes a while to cook. You can either wrap it in foil and toss it in the 400-degree oven for 30 minutes or let the ears boil on the stove for 30 minutes.<br /><br />To make steamed shrimp the way I do (the best way!), pour a can of beer in the bottom of a steam pot, bring it to a boil.<br /><br />Put the shrimp in a freezer bag with a tablespoon or two of Old Bay seasoning and shake to coat all the shrimp. Add the shrimp to the steamer tray, place it on the pot with the beer, and cover. Stir the shrimp every minute or so until they’re pink on both sides.<br /><br />Butter the corn and squirt the shrimp with lemon before digging in.<br /><br />7. Chicken Soft Tacos<br /><br />Save some money and skip your favorite Mexican eatery in favor of making your own chicken soft tacos at home.<br /><br />I like to grill my chicken in a broiler for this recipe by seasoning the breasts with salt, pepper, and lime, and cooking on each side for about five minutes. When the chicken is cooked through, I let it sit for at least five minutes while I prepare the other ingredients.<br /><br />Chop a couple of tomatoes, some lettuce, and cilantro; grate your favorite cheese; and grab the salsa, sour cream, and guacamole. <br /><br />Next, wrap your flour tortillas in a paper towel that you’ve soaked and rung out, and place them in the microwave for about 30 seconds. Be careful removing them; they’ll be hot.<br /><br />Build your chicken soft tacos by adding the chicken first, followed by the vegetables then adding the wet toppings like salsa, sour cream, and guacamole.<br />8. Autumn Chopped Salad<br /><br />A salad is very easy to make, especially when you buy it in a bag — but you don’t have to limit yourself to only what’s in that bag. You can spruce up the salad by adding additional ingredients that you enjoy like dried fruits, fresh veggies, and nuts.<br /><br />This autumn chopped salad recipe is great any time of the year, but especially in fall because of the seasonal apples and pears. On a bed of romaine lettuce (bought in a bag) add chopped apples, pears, roasted peanuts, dried cranberries, and bacon. Chop the salad with a knife to incorporate all the ingredients evenly, and toss with sweet(ish) dressing like poppy-seed or raspberry-walnut.<br /><br />Crumble a tangy cheese, like Gorgonzola or feta, on top to finish.<br />9. Steak and Baked Potatoes<br /><br />If you’re a meat-and-potatoes person, there’s nothing purer or simpler than a juicy steak.<br /><br />You have to start with the baked potato first, because it requires a generous amount of cooking time if you’d like to have the best baked potato you’ve ever eaten.<br /><br />First, poke holes all around the potato — about eight pokes — with a fork. Rub a small amount of olive oil on the potato then sprinkle salt (kosher salt works best) and pepper all around the spud. Place it directly on the rack in a 350-degree oven (with a baking sheet underneath to catch the drippings) for about an hour.<br /><br />As for the steak, I start with a good cut of beef (a rib eye most of the time) that I season with a brush of olive oil and a sprinkle of salt and pepper on both sides. I plop it onto my broiler pan and let it cook for a few minutes on each side, depending on the size of the steak and my desired doneness. I like my steak medium so about four minutes on each side for a 1-inch-thick steak should do.<br /><br />When the steak is cooked to your liking, it’s important that you let it sit for a few minutes so the juices can redistribute throughout the steak to keep it tender and juicy.<br /><br />After five minutes, plate the steak, push open the baked potato with your fingers, and top it with your favorite toppings, like butter and sour cream.<br />10. Breakfast for Dinner<br /><br />Even if you don’t know much about cooking, at the very least you should know how to make breakfast. This one is simple: eggs, bacon, toast, and fruit.<br /><br />In a skillet on medium heat, add a few strips of bacon. Let the bacon cook for five minutes, then turn it over to cook for another three minutes. If the bacon is too loose for your taste, cook it a bit longer to make it crispier. When the bacon is cooked, transfer it to a plate lined with a paper towel to soak up the grease.<br /><br />You can either dump the bacon grease down the sink with the hot water running (if you’re watching your weight) or cook the eggs in the bacon grease (like my grandmother used to do). The latter tastes better, but I usually choose to rinse out the skillet and add butter instead of the bacon grease to cook my eggs. On medium heat again, crack two eggs into the skillet, being careful not to break the yolks. When the whites have barely set, gently flip the eggs over to the other side until the whites are just cooked. Sprinkle the eggs with salt and pepper and slide onto a plate.<br /><br />Meanwhile, make a couple slices of toast to sop up the yolky goodness and garnish the dish with a side of fruit for good measure.<br /><br /><br />
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<i>Source </i> -<a href="http://www.wisebread.com/cooking-for-beginners-10-recipes-for-kitchen-newbies">here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-57206438772399669622015-08-10T15:23:00.006-07:002015-08-10T15:30:14.539-07:00Early hair dryers<div dir="ltr" style="text-align: left;" trbidi="on">
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The first patent for a handheld hair dryer was granted in 1911. Early portable dryers had a few problems, though — they were heavy, produced air barely warmer than room temperature, and had an irritating habit of electrocuting users.<br />
Salon hair dryers remained the best option until the 1970s, when handheld dryers had advanced in aesthetics, power and safety enough to be a viable alternative.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIM9Rsy2nn8kGkWcV4VWVBIJXdPMUZJWdi95Ygf9LYJe9cDEBGj5MmsKQeFHj5c1kT7I-yqJ1ZeJvB88-oYzNAUE8VLLxKIDh_mSGUho_QLHa5d-I3XuWSWHWVFAWRJqkw-0-bZyaqjYk/s1600/x.jpg" /><br />
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Before the invention of hair dryers, women and men would often attach hoses to the exhaust ends of vacuum cleaners to blow-dry their hair.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAl7bJumcUI73iDPU9TokM-sjp0f82BsDwBdVPZw0AvCnF2TEB8dwJ0cx6j7-mYoXUElqS-YVMkAQPnK5Wll0Q5EUx2eQI6_xs8LIyeDIujvgr9D4eKr5ZGQpjbj7MktqwlOr-5osgO2k/s1600/xx.jpg" /><br />
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In 1890, French stylist Alexandre-Ferdinand Godefroy devised a contraption combining a seat with a hood connected to a gas stove. A client would sit underneath the hood while a hand crank blew hot air from the stove over her hair.<br />
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Godefroy’s hair hood dryer was widely copied and iterated upon, and became a staple of hair salons. Variants included features such as articulable nozzles and heated coils in lieu of a single helmet.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLiieLVa2B4QtYT8y-5TEJIGVRonbWfxQASl2JLjU_SsYUon6qMJ4MfYUuZaA9L_qB9qBScuIVg2joQe3TMf7MzdcwQtR6xs6O4pqsQqVsbtKFIT9U0ueUAILGlGPc8MoJ_OWodTtvjQY/s1600/xxx.jpg" /><br />
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Source -<a href="http://mashable.com/2015/08/10/hair-dryers/">here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-75857258085241136782015-08-10T11:28:00.000-07:002015-08-10T11:28:01.867-07:00Triple Veg Grilled Sandwich Recipe / Bombay Vegetable Grilled Sandwich Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><br />This has become my all time favourite sandwiches in the world. I know i have told this all the time when i share new sandwich recipe. It is my nature and taste, i have a weakness for sandwiches..<br /><br /><br /><br /><br /><b>Ingredients</b>:<br /><br />Bread Slices - 3<br />Sandwich Green Chutney as needed (RECIPE HERE)<br />Sandwich Masala Powder as needed (RECIPE HERE)<br />Cucumber Slices as needed<br />Tomato Slices as needed<br />Onion Slices as needed<br />Boiled Sliced Potatoes as needed<br />Capsicum Sliced as needed<br />Butter as needed<br /><br /><b>Method</b>:<br />Take three bread slices, spread some butter on the slices. <br />Spread some chutney over the buttered side of the bread. <br />Arrange cucumber slices and sprinkle sandwich masala over them.<br />Arrange some boiled potatoes and sprinkle with some sandwich masala. Now top with some onion slices and sprinkle sandwich masala over them.<br />Cover with other slice of bread butter and green chutney side down.<br />Now arrange capsicum and tomato slices, sprinkle with sandwich masala. Cover with other slice of bread butter and green chutney side down.<br />Spread some butter on top of it.<br />Place it over a heated grill butter side down and spread some more butter on other side. Cover and grill till golden.<br />Remove to a plate and spread some butter on top side and sprinkle with sandwich masala.<br />Cut into wedges and serve.<br /><br /><br /><br /><br /><i>Source </i> -<a href="http://www.yummytummyaarthi.com/2015/01/triple-veg-grilled-sandwich-recipe.html">here</a>-</div>
testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0tag:blogger.com,1999:blog-138967377857593668.post-34686095769055150582015-08-10T01:05:00.002-07:002015-08-10T01:05:58.125-07:00Dry Kala Chana Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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Dry Kala Chana Recipe or sookha kala chana is specially made during Navratri. Punjabi Kala Chana is made during the last day of Navratri “Navami” with Puri.<br />
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On this day of Durga Puja, 9 Kanyas are invited and served with Kaala Chana, Poories and Suji or Aate Ka Halwa. It got its significance to celebrate this day by serving Chana Puri to Kanyas.<br />
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I also prepare it during other days for dinner or breakfast. It tastes great with Paranth. We can also eat this with Bread by adding some line and Onions.<br />
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<b>Ingredients </b><br />
200gm kala chana<br />
1 medium sized sliced onion<br />
5-6 cloves of Garlic chopped<br />
2 piece of chopped green chilly<br />
Chopped Coriander leaves<br />
1/2 tsp red chilly powder<br />
¼ tsp turmeric powder<br />
1 tsp Coriander powder<br />
¼ tsp mango powder<br />
¼ tsp garam masala<br />
2 tbsp Mustard oil<br />
Salt to taste<br />
¼ cup of water</div>
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<b>Instructions</b><br />
• Wash Kala Chana in running water for 3-4 times and then soak it overnight. After soaking they will double up in size. Drain the soaking water.<br />
• Take a pressure cooker, put kala chana, Onion, chopped garlic, green chily, coriander leaves, all the dry masala and mix it well.<br />
• Add mustard oil, salt with ¼ cup of water.<br />
• Cover the lid and put the pressure cooker on medium flame and cook till the kala chana gets tender.<br />
• Pressure cooks kala chana in 15 mins or in 5 whistles; make sure the whistle won’t release the steam out.<br />
• When all the steam gets released open the pressure cooker.<br />
• In case if there is some water in it, then saute the chana on a low flame so as to avoid burning.<br />
• Mix it well and let the chana cook in the masala for a couple of minutes till all the water gets absorbed. Remember to keep on stirring so that the dry chana masala do not stick to the bottom of the pan.<br />
• Garnish dry kala chana with chopped coriander leaves.<br />
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<i>Source </i> -<a href="http://www.mintsrecipes.com/dry-kala-chana-recipe/#more-1520">here</a>-</div>
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testhttp://www.blogger.com/profile/01723631713644201077noreply@blogger.com0