http://www.fbtaudio.co.uk/?mirta=rencontre-fille-psoriasis&3fd=a2 Baking because what better to do on a Fall rainy day? 🙂 Came across this easy recipe and couldn’t be happier with the results. Light, airy, savory and delicious goodness! Here’s the recipe.
rencontres de lures 2013 click for info Directions:
- Start with freshly made pasta prepared in a food processor. I followed this recipe.
- Add the freshly made pasta to salted boiling water. Stir once to separate pasta. Cook until al dente or about 5-6 minutes.
- While the pasta cooks, carefully clean 2 cups of chanterelles, removing any dirt. Cut into bite sized pieces. Some can be left whole based on their size.
- Finely shred 1 cup of kale, stems removed.
- Mince 2-3 garlic cloves.
- In a sauce pan, sauté the minced garlic for a minute or so with 1 tablespoon of butter.
- Add the shredded kale, chanterelles, and the remaining butter to the pan.
- Cook until soft, about 5 minutes.
- Add 1/2 cup of heavy cream and stir.
- Season with salt and freshly ground pepper to taste.
- Drain and add the cooked pasta to the pan plus 1 cup of pasta water, and stir to coat. Remove from heat.
try here Serve pasta with freshly shaved or grated pecorino romano cheese.
http://www.newmen.eu/mysoroj/viosa/2670 It’s so great when you’re totally starving and you actually have the perfect ingredients handy to create a hearty, yummy salad. Summer is abundant with avocados, baby greens and tomatoes, so it wasn’t difficult pulling these items together. Instead of using fresh tomatoes, I added some that I pickled earlier this week. Here’s the recipe I used for the tomatoes. I used rice wine vinegar instead of the cider vinegar because I prefer its mild and less pungent flavor. Happy Summer all! 🙂
content A still life bowl of farmer’s market items. Next: reassembling these items to look like a face, or cutting them up to resemble mosaic glass. Yep, this is how I like to spend my idle time. 🙂
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http://hivtestkit.ph/?melisa=rencontre-nanteuil-le-haudouin&89e=57 I was at the farmer’s market on Sunday, the usual plan, and came across these yellow beets. I’ve eaten the red and pink variety, but never this type. Of course I just had to buy them. I knew I was in for a beautiful surprise as I sliced the cooked beets, but had NO IDEA they’d be this amazing! They were an ombre of yellows and oranges, reminiscent of a sunrise. Totally mind-blowing. An added bonus is that these don’t make a mess when you peel them because of their light color. Anyone who’s worked with red beets, knows what I’m talking about. Anyhow, below is my no-fail simple recipe. I prefer roasting over boiling because I think the flavors are much more delicious. Enjoy!
quebec rencontres qc ca login Recipe:
- Wash and clean beets.
- Wrap them in tin foil.
- Cook in a 400 degree oven for about 40 minutes, depending on size. Beets should be soft to touch when they are ready.
- Allow to cool.
- Wipe off skin using a dish towel or paper towels if that is all you have available.
- Cut off ends and cut into 1/4 inch thick slices.
- Place slices in a bowl and drizzle with 2 generous splashes of rice wine vinegar. You can use cider or champagne vinegar but I prefer rice vinegar as it has a nice mild flavor.
- Season with sea salt and freshly ground pepper.