Strategies to increase production of maize, rice and dairy product31/07/2022
KOTA KINABALU (July 31): The government is carrying out all the strategies necessary to strengthen Sabah’s agricultural sector and ensure that food supplies like rice and milk remain stable.
Deputy Chief Minister Datuk Seri Panglima Dr Jeffrey Kitingan said in terms of rice production, the Agriculture and Fisheries Ministry has formulated four major initiatives to increase rice production to achieve a rice Self-Sufficiency Level (SSL) of 60% by 2030.
The first strategy is to increase rice productivity and yield in existing planting areas by using technology, mechanization and automation, planting rice twice a year (in stages) in accord with the irrigation system development level, using High Yielding Variety (HYV) rice seeds and rehabilitating abandoned paddy fields.
“The ministry, through the Drainage and Irrigation Department (DID) is working to upgrade existing irrigation and drainage systems and build a new irrigation and drainage system for an area of 17,805 ha.
“Other strategies include intensifying research and development (R&D) activities and expanding the physical area of paddy fields. This includes a proposal to develop 11,000 hectares of rice plantations in FELDA Lahad Datu,” he said in a statement here today.
Kitingan who is also the Agriculture and Fisheries Minister said these initiatives are expected to cost RM10 billion which includes irrigation and drainage infrastructure works, fertiliser subsidies, inputs and sales, as well as machines and ploughs.
He is confident that if all of the planned strategies are implemented and there are adequate financial resources, the SSL target of 60% by 2030 can be met.
Meanwhile, Kitingan said Sabah currently produced 0.01% of its maize needs last year, with only 14 hectares of land dedicated to the crop, yielding 14 MT against total annual demands of 153,151 MT.
“The Sabah government is determined to raise maize output to 3.68% in 2025 and 14.88% by 2030.
“For a start, the existing planting area of 14 ha must be preserved and add another 1,160 hectares (including 1,000 hectares from the private sector) as new planting area under the 12th Malaysia Plan.
“To modernize the sector, conventional irrigation systems will be replaced with sprinkler systems. The industry will also use sophisticated agricultural machinery, Good Agricultural Practices (APB), drones for fertilization and pest and disease control and use high yielding varieties.
“Naturally, we will need active participation and investment from the private sector, particularly an anchor company in the cereal maize crop sector for these to succeed,” he said.
In terms of milk commodities, Sabah considers itself self-sufficient with a rate of production above 100 percent, producing 8.435 million litres of milk last year, or 115.63% of SSL.
“The issue of small farmers closing down their farms is not new. Among the contributing factors are high operational costs due to the global increase in feed costs which has an impact on the cost of fertilisers in the local market which has also increased considerably.
“Additionally, high labor costs indirectly increase the cost of farm operations. Due to the many restrictions imposed during the COVID-19 pandemic, there is now a shortage of foreign workers in the market which has been exacerbated by the increase in the minimum wage rate to RM1,500,” he said.
Furthermore, a tendency in the global livestock industry shows a drop in the number of small breeders, with commercial farms with a high number of livestock ownership replacing them.
Small breeders are frequently unable to expand their operations due to challenges such as lack of skills and knowledge in finance, marketing and so on.
As a result, many small farmers were forced to stop their operations and sell their livestock to larger farms.
“Although the number of farmers has decreased, the number of cattle on large private farms has increased. This global trend is also seen in Sabah and other livestock sub-sectors such as poultry and pigs.
“This is not a bad trend because it can improve production capacity, disease control, livestock management and pollution management.
“Therefore, even if the number of farmers has decreased to 30, this has not affected Sabah’s fresh milk production capacity,” he said.
Kitingan noted that the ministry, through the Department of Veterinary Services (DVS) Sabah urges GLC and private companies to participate in increasing the livestock population with the help of the federal government through the Borneo Dairy Valley Programme which begins in 2023-2024.
“So far, only two GLC companies have applied; namely Sabah Land Development Board (SLDB) and Desa Keningau Livestock Industries Sdn Bhd (DKIL).
“The Borneo Dairy Valley Programme will propel the local dairy industry to new heights,” he said.
Kitingan said DVS Sabah will continue to implement and submit proposals for further allocations for projects to boost milk production and subsequently the ruminant livestock population in Sabah.
GLCs responded positively to livestock integration programmer under crops such as palm oil, and some even prepared with their own investment capital to optimize land use and boost their company’s source of income.


Smokey Sriracha Salt
Paul and Veronica are slightly obsessed with a Spicy Chili Sauce found on most Asian restaurant tables. The red bottle with it’s bright green cap has found it’s way onto our own dinner table and seems to be squirted on everything that holds still long enough. If you haven’t had Sriracha (or as we like to call it “Hot Cock Sauce”) and like things to have a certain kick, you should give it a whirl. If you are as obsessed as my two crazies (they even have matching Sriracha Shirts) you should try this recipe….. or if you have someone who you know loves the stuff this make a great, quick, gourmet gift! (Did I mention this is ridiculously easy?!)
1 Cup of Kosher Salt
2/3 cup Sriracha
1 dash of Liquid Smoke
(Yep, that’s it.)
1. In a bowl combine all ingredients and stir to combine.
2. Spread your salt out on a rimmed cookie sheet, and stash it somewhere dry for a couple of days, stirring once a day to keep things evenly drying.
3. Package in a bag, jar, gift container, salt box, something dry that will hold your Salt.
4. Do a dance of how easy that was, while enjoying a spicy seasoned treat!
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pens to the angry one is penne all'arrabbiata. But what about pants?
This English menu for the restaurant Pizzeria Le Macine in Terni lists pens to the angry one among its dishes, but the most interesting-looking dish is "pants".
Pant to the ham
Pant mushrooms and ham
Pant to the sausage
Pant to the spinaches
The Italian menu identifies this as calzoni. My dictionary translates calzone, plural calzoni as "pants, trousers." But calzone is also a kind of stuffed pizza crust.
What I don't understand is how they got the singular "pant".


MAKOVICA A.D. FROM MLADENOVAC WORKS WITH MANY BUSINESS PARTNERS AND PROVIDES DIFFERENT COOPERATION OPPORTUNITIES.
Daily distribution of products for larger retail chains (Mercator, Idea, Delhaize Group, Metro …)
- Daily delivery of all requested products for smaller retails stores.
- Daily delivery of products to specialized institutions such as hospitals, kindergartens, military institutions, schools ...
FOR ITS BUSINESS PARTNERS MAKOVICA A.D. OFFERS:
- A wide range of bakery products
- Yeast "Uniferm" 500g and 42g, imported from Germany
- All the products of the local producer "Bibli" (cured meat products, lard, pork cracklings ...)
- TENDERI - SPISAK (245 Downloads)


The company "New Land" provides holistic services in the field of waste management, recycling, and composting. The company’s purpose is the proper management of organic waste in the food industry, while ensuring human health, and the environmental protection. Organic waste recovery management and the benefits of rebuilding the food chain of the soil are interrelated concepts for a sustainable environment. The incoming solid waste of the food industry is collected and enters the closed buildings of "New Land".
Waste is stored in different areas, depending on the waste type. The time of the initial sorting into recyclable and organic material takes place within 24h from receipt. The supplier companies are informed by e-mail about the completion of the initial sorting as well as any additional information required. The details of the sorting, processing, and final disposal of the organic waste is recorded in company files.
The integrated waste management by the company is based on:
1. The appropriate choice of technologies.
2. The flexibility of handling the conditions created by the incoming raw materials.
3. Proper monitoring and control.
4. The elimination of environmental pollution


We are sitting around the break room, having tea (at least, everyone else is having tea). Somehow the conversation makes its way to Mexican food. Someone says, "so what's the difference between a fajita and a burrito?"
"It's just the way it's rolled up at the ends or something, right?"
I sigh - heavily. "A fajita is more a way of cooking, not just something that's rolled slightly differently to a burrito."
"But on the box of fajitas you buy at the store, the instructions say to wrap the tortilla around the meat..."
"You shouldn't even be able to buy a 'box of fajitas.'"
"Yes you can."
"It makes no sense."
"So what is a fajita, then?"
"Like I said, fajitas are a way of cooking something - you take scraps of meat and maybe some vegetables and cook them in a skillet..."
"Or a frying pan?"
"Yes, fine, or a frying pan. Or a wok, if it's all you have."
"A skillet has the wavy bottom part."
Sigh again. "And you then serve the cooked meat and vegetables with tortillas, but you can simply use the tortillas to pick up the food...." Here I make a pinching-scooping motion with my hand, the way one does with naan bread at an Indian restaurant. There's a pause.
"So then, what is a burrito?"
"That's when you wrap a bunch of fillings in a large tortilla, coat it with something, and bake it."
"But then what's the difference between a burrito and an enchilada?"
I can see I'm getting in too deep - do not cast your pearls before swine, or, translated, do not try to teach British people about Mexican food. "Enchiladas have a very specific sauce." I remember bringing my one can of Stokes Green Chile to a bar-b-que, sharing it rather than hoarding it for myself, trying to show my friends from the UK the glory that is Tex-Mex. The response was less than ideal. It looks like vomit, one of them had said flatly. Yes, well, I can think of a few unappetizing things that vindaloo looks like, but that doesn't mean it isn't delicious.
I would later discover that "fajita" is a Mexican term meaning "little belt," and that as such, fajita was not just a way of cooking but specifically a way of cooking skirt steak. Skirt steak, or more specifically, flank steak, is tough and is normally marinated, but this also allows it to last longer than a normal cut of beef - ideal in the hot climates of northern Mexico. Fajitas, like fondue or curry, were a way of making what little food there was keep, and last, as long as possible. A long cry from the nonsense you can buy in Britain now.
2 days ago


We Make It & You Graze It!
Graze N Boards is a family-owned local Montana business that specializes in Charcuterie boards and boxes. We bring the art out of food and arrange it in a way that is sure to impress your friends and guests. What is charcuterie? In the French tradition, charcuterie (pronounced "shahr-ku-tuh-ree") is the art of preparing and assembling cured meats and meat products.
Serving Flathead County, Montana | 406-471-5954 | firstname.lastname@example.org
We offer a wide array of fresh charcuterie boards. Choose from our list of options today!
We also offer a variety of charcuterie boxes. Choose the perfect box today!
We offer a wide array of fresh charcuterie trays. Choose from our list of options today!
We do both small and large events. To explore our event options, contact us today.


Who We Are
The doors to this family owned neighborhood bar have been open since 1990. Come watch your favorite sports event and let Fred's exceptional staff serve up the drinks.
We offer a great variety of classic pub style foods as well as savory gourmet style dishes. With all of our fresh and delicious options, you'll have trouble deciding on a favorite!
Follow more than one sporting event? At Fred’s we show everything from Soccer, Hockey, Baseball, Basketball, Football and more. For more details, check out our events calendar.


You are continually eating because your body requires nourishment; however are you making choices that nourish your body toward health or you haven’t even thought about your choice?
There exists a maze of information easily accessed about what is the right food to eat and yet we are constantly bombarded with advertisements of food or having online discussions about what to eat.
Consider this: – How do you think about or relate to the food you eat?
Do you use food as a form of punishment or a reward or for nourishment, or you just eat because your body needs fuel?
This matters because our relationship with food is what drives our habits. This is what allows us to eat the tub of ice-cream, or have the slice of cake when we had beforehand decided not to. We know that coke, gatorade or V are the worst choices however still choose to consume them.
I challenge you, next time you are about to eat, to STOP for a moment and contemplate your relationship with the food you are about to consume. Like all relationships in your life, you want this relationship with food to be positive, so what you choose to eat can act to nurture you to health rather than make you sick.
People you have a healthy relationship with food do the following:-
- Choose wisely.
- View food as medicine
- Sit, chew and taste
- Follow the 80/20 % rule
- Move past a poor food choice by choosing better next time.
“There is no love sincerer than the love of food.” George Bernard Shaw


How to Prepare for Surgery and Get Back on Your Feet
In the U.S., the number of surgical procedures is increasing, with more than 30 million performed annually according to a report from the Centers for Disease Control and Prevention. No matter what kind of surgery you may be having, preparing for one can raise a lot of questions and concerns.
How Nutrition Can Shape a Child's Emotional Well-being
For years, health experts have observed that undernourished children are more likely to experience behavior problems, struggle in school and have difficulty keeping up in the workplace as adults. While these challenges are multifaceted, feeding your child a balanced diet may help.
Supporting Brain and Eye Development in Young Children
Every parent wants their child to be healthy and one of the most important factors as children grow is good nutrition. For example, certain nutrients can help support strong bones, a healthy immune system, and so on. Three nutrients are especially important to support the developing brain and eyes: Lutein, Vitamin E, and DHA.
Plant-Based Diet Benefits and Challenges: What to Know Before Trying One
Scientists are increasingly digging up new plant-based diet health benefits and, in tandem, eating fewer animal products is becoming a popular way of life. Even fast-food restaurants are jumping on the bandwagon, offering veggie versions of their popular menu staples. It's now easier and more convenient to work plant-based nutrition into your busy life, but should you?
Women in Science Make a Global Impact
More than ever, women are pursuing careers in science, technology, engineering and math (STEM), and at Abbott, they are conducting groundbreaking research, pioneering innovations, making discoveries, developing breakthrough technologies, bringing products to market and changing lives. Not only that, they're changing the healthcare industry.
Ultra Rice: Feeding Families for the Future
Nutrition supports good health at every stage of life, but it's especially important for kids. Childhood is a crucial time for development of the brain and body, both of which rely on essential vitamins and minerals like iron, vitamin A and essential B vitamins. A balanced diet is the best way to get all the nutrients you need, but that's not always possible for everyone. Leading international nonprofit, PATH, created Ultra Rice® as part of a solution to that problem. Abbott strives to improve lives all over the world through the development of high-quality nutrition products that protect families by helping to supply the essential nutrients that keep people healthy. By partnering with PATH, Abbott scientists were able to continue this important mission. Searching for a Solution Malnutrition in India affects millions of people every day. As nutrition experts, PATH and Abbott scientists saw an opportunity to collaborate to create a better Ultra Rice: a cost-effective, scalable and sustainable system for delivering essential nutrients in a form that people would want to eat. PATH's Ultra Rice technology provided the opportunity to improve on an already fortified grain that would work for the community. Rice is a staple food for about 65 percent of India’s population — with so many people already growing, cooking and eating the grain, it was a viable option for providing a source of better nutrition.


Starting my day waking up to hot water with lemon and feeling instantly energized; ending my day in a soothing and relaxing mineral lavender bath soak in my big clawfoot tub was amazing. I looked forward to both each day, now to nourish myself and my husband with food we enjoyed that was dairy, meat, and gluten-free (and no caffeine or alcohol don’t forget) during the hours in between. I had a pantry full of protein rich quinoa (Keen-wah, sounds like it should be in cartoon super hero fight scene caption), lentils, and beans (detox gave me a chance to put a dent in the stockpile) and a fridge full of freshy herbs, vegetables, and fruit……let the freshy fresh creations begin!
My favorites from the week were Lentil and Kale Detox Dal, Colorful Quinoa Salad, Guacamole and Pico de Gallo (both homemade), and Thai Basil & Shitake Stir fry. These were so delicious they will be incorporated into my recipe repertoire. By the third day of eating this fresh and nourishing way I felt the positive effects of improved digestion, more energy, a feeling of lightness in my gut and my body, brighter complexion, reduced appetite, greater satiation, and the most surprising to me was a heightened sense of taste. It was like my taste buds had super powers! Once I experienced these effects and how amazing I felt I knew this detox was a great idea and likely a practice I will repeat. Honestly I enjoyed these dishes and the others I created so much that I didn’t feel deprived but energized to incorporate more quinoa and lentils in my diet. My husband was over quinoa and lentils by the end of the week, but that’s ok too. Give one of these recipes a try, nice way to get acquainted with quinoa.
1 cup lentils (if you are using dry they will need to be rinsed and soaked overnight)
1/2 c onion, chopped
1-2 clove garlic, minced
1-2 teaspoons coconut oil (alternatively: ghee, safflower or peanut oil)
1 scant teaspoon Garam Masala (or 1 pinch each: turmeric, coriander, ginger, cinnamon, cumin)
1 carrot, quartered and chopped
1 red pepper (any color would work)
1 cup kale, stalks removed, leaves torn into bits
2 cups vegetable broth (I LOVE Rapunzel VeganVegetable Bouillon with Sea Salt & Herbs)
Tamari to taste
Fresh chopped cilantro and scallions to garnish
Rinse lentils and drain. Melt coconut oil over medium heat. Sprinkle in spices and saute one minute. Add onion and cook a few minutes until it softens. Stir in lentils until thoroughly coated. Add carrot, pepper, kale and cook a moment. Turn heat to high and add vegetable broth. Bring to a boil, then cover and turn heat to low. Cook 20-25 minutes. Season with Tamari to taste. Serve over quinoa garnished with fresh chopped cilantro and scallions.
*I don’t measure when I cook, but I did measure the Garam Masala because it is not a spice I use a lot. It is tasty! I used more veg than listed too, you can eyeball it. I am a huge fan of cast iron and I am convinced that is what took this dish to the next level (coupled with that amazing veg stock), but you need one of the really big deep skillets.
Colorful Quinoa Salad
Bowl of prepared quinoa (pick a color: red, black, tan. I used red)
Handful of halved purple grapes
1 orange, peeled, sectioned, cut
1 cucumber, peeled and chopped
1 orange pepper, seeded and chopped
Handful of fresh chopped cilantro and parsley
Dressing optional & to taste – I used a splash of toasted sesame oil and wild cherry balsamic vinegar
**this salad has amazing flavors with the fresh fruit, veg, and herbs. Apples and pears would also be good, use what you have.


Anyone who knows me is aware of my love of purple, so it should come as no surprise that when I saw bright purple mini-eggplants at the farmers market, I had to buy a couple. Unfortunately, I didn’t have a plan for what I would actually do with them, so a week or so went by before I got around to finding a recipe to use them in. Luckily the eggplants were still usable, and I found a very yummy-sounding recipe in Emeril Lagasse’s “Farm to Fork” for Eggplant Relish Crostini. I had some miscellaneous pasta leftover, so decided to use this relish type thing as a topping/sauce for pasta instead of on bread. There are lots of rumors about eggplant being hard to get right as it can remain bitter when cooked, but this was pretty simple, and absolutely delicious. The eggplant shrinks down a lot, so it doesn’t make a huge amount, and next time I will definitely make more and buy some bread to make the crostini. I used sundried tomatoes instead of roasted red peppers because I had those in my fridge, but the tomato flavor really came through and were one of the highlights of the dish, so I would use them again instead of red peppers. This does have a quite long list of ingredients, but most of the ingredients are fridge/pantry staples anyway, so this could be an easy weeknight dinner or a great party appetizer served on toasted bread.
Eggplant Relish Crostini/Pasta Sauce
Adapted from Emeril Lagasse’s Farm to Fork
Makes about 3 1/2 cups relish
Equipment: Knife, peeler, frying pan, wooden spoon,
1/4 cup plus 2 tablespoons extra virgin olive oil
3 pounds eggplant (about 2 large), peeled and cut into 1/2 inch cubes
1 1/4 teaspoons salt
1/3 cup sundried tomatoes stored in olive oil (about 3 from a jar)
1 1/2 tablespoons basil leaves, finely chopped
1 1/2 tablespoons red wine vinegar
2 tablespoons finely chopped nonpareil capers
2 teaspoons balsamic vinegar
1/2 teaspoon crushed red pepper/red pepper flakes
Crumbled feta cheese for garnish
French bread brushed with olive oil and toasted (for crostini)
Heat 2 tablespoons olive oil in a large frying pan or skillet over medium-high heat. Add half of the cubed eggplant and sprinkle with 1/2 teaspoon of salt. Cook, stirring often, until eggplant is tender and caramelized, about 8-10 minutes. Remove to a bowl and repeat with the remaining eggplant. Set eggplant aside until cooled to room temperature.
Add all of the remaining ingredients to the cooled eggplant (except feta and bread, if using), and stir gently to combine. Taste and adjust seasoning if needed. Set relish aside for at least 30 minutes to allow flavors to mingle. To serve, toss with pasta and top with crumbled feta, or serve on toasted rounds of bread drizzled with olive oil and topped with feta.


350 N Salina St
Syracuse, NY 13203
Barbieri's Italian Diner in Near Northeast - Syracuse, NY - Onondaga County is a business listed in the categories Restaurants/Food & Dining, Societies & Foundation Associations, Italian Restaurants, Diner Restaurants, Full-Service Restaurants, Restaurant Diners, Limited-Service Restaurants, Civic And Social Organizations, Eating Places, Membership Organizations, Nec, Associations Societies & Foundations, Restaurant Italian and Restaurants and offers breakfast, luncheon, greek, bacon, biscuits, burritos, cakes, donuts, ham, meats, sandwiches, sausage, steak etc.
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425 N State St
2100 Park St Ste 10
1513 W Genesee St
1 Destiny Usa Dr
1306 N Salina St


The idea of the Ruygentaler arised by the demand out of foreign countries. The taste of our cheese was experienced by the customers as fantastic, but they asked: why so few holes? Namely, the best tasting cheese is found around the holes. Subsequently we started developing a nice cheese with a Swiss accent, while preserving our own recipe and taste. That sounds very easy, but on the contrary: Because our cheese is from fresh ‘unpasteurised’ milk, the taste is subject to changes which are reflected in the taste and the holes in the cheese. Subsequently, to make a good cheese requires top-class sport. The holes in the Ruygentaler are never the same in size, because fresh ‘unpasteurised’ cheese is a living product. The biggest challenge with the Ruygentaler is to keep the holes controlable.
The tase of the Ruygentaler is different than other farmers cheeses in Holland. Whereas a lot of farmers cheese tastes like a farm, the Ruygentar tastes like its coming from the Alps. The taste of the Ruygentaler can best of all be compared with a crossing of Emmentaler, Appenzeller and ofcourse Gouda framers cheese.
The Ruygentaler is sold to specialists in Germany and Austria. In Holland the Ruygentaler is not only for sale in our farm shop, but also at multiple specialty shops in the region. To the specialty shops below we deliver:
– Kaasmeisje in Oudewater, Leeuweringerstraat
– Karsemeyer in Woerden, Molenvliet
– Karsemeyer in Woerden, Snel en Polanen
– De Ijsselpoort in Montfoort, Hoogstraat
– De Kaasspeciaalzaak van Ed Boele in Den Haag, Fahrenheitstraat


It came to my attention when we visited our very first Waffle House that they really didn’t know how to make good hashbrowns. This is a common problem for restaurants, and I thought it might be an issue for the average family that might read our blog as well. Hashbrowns are not difficult to make and can be a flavorful addition to you breakfast meal. Here’s how it’s done.
First, preferably the day before you plan to ingest delicious hashbrowns, you should bake up a couple of potatoes. I did mine in the oven, but go ahead and use the microwave if it makes you happy. This will feed around 6 people or 4 people who will eat all the hashbrowns that are there, which is us. You’ll need about 1 medium potato per person. I baked all these up because they were getting sprouty.
After they have baked, let them cool and put them in the fridge. This will make them easier to grate up the next day and will let them dry out some.
Day of hashbrown deliciousness, take your potatoes out of the fridge and grate them with your brand new awesome KitchenAid box grater that just replaced your 13 year old Walmart special or whatever grater you have. If you have one of those fancy mandolin things with a grater attachment, you can use that, or your food processor, whatever.
You’ll have some skins left over when you’re done grating if you do it this way, that’s fine. Don’t injure your hand trying to grate it all the way. Potatoes are cheap, hands are not.
Here’s what you’re going to end up with, a big pile of grated potatoes. Now, you need to chop up some onion. With this much potatoes, I used half a medium onion. If you don’t like onion much, just use a few slices. If you really like onions, use more. Even if you don’t like onions, though, add just a little bit. Trust me, it’s important.
I chopped my onions up pretty fine. If you like onions, you could make them a little bigger. I like to have them blend in, though, then the kiddos don’t tell me about what is in their food (“Mom, there’s [insert undesirable food] in here!” or “What are those [insert color of food] things?”) although mine have decided they like onion. It was like a gift from God.
Now grab a skillet or griddle. I grabbed my cast iron. Cast iron was made for hashbrowns, so if you have one, let it fulfill it’s destiny. Otherwise, work with what you’ve got, they’ll still be tasty just not as beautifully crispy and golden brown. If hashbrowns are really important to you, though, there’s still time to ask for one of these babies for Christmas. It won’t let you down.
Now, you’re going to add an obsene amount of oil and butter. I probably added 2 Tbsp oil and 4 Tbsp butter, to start. You can add all butter. I wouldn’t add only oil. You could. But I wouldn’t.
Add your onions and potatoes to the pan. This is really too many for this pan, but this is my largest cast iron, so I made it work. It will just require more flipping. If you have one of those big griddles, though, you could spread it out nice and thin. It will take less time that way and make for more browning. I like to add the onions first because they need to cook more than the already cooked potatoes. Also, add a whole bunch of salt and pepper. Like the butter, add more than you think you’ll need.
When you flip, you’ll need to add a little more butter or oil if your pan or grill is getting dry. The potatoes absorb a lot of the oil, so you’ll need to add. as I said before, an obsene amount. It’s OK. Hashbrowns are a sometimes food. We don’t eat like this everyday, but once in a while, it’s OK. You also need to add some more salt and pepper when you do this first flip.
Here, they are getting a nice brown crust on more of the hashbrowns.
And once most of the potatoes have browned some, they’re done.
I served ours with sausage, eggs, and clemetines. It was a great brunch/lunch after a busy morning of Christmas decorating.
What’s your favorite breakfast food?


Casa Cibo opened in 2017 with the goal of being an accessible, authentic and inspiring Italian restaurant.
To achieve these goals, we use only the finest and most sustainable ingredients sourced from local and international suppliers. We cook using traditional methods that have kept Nonnas busy all over Italy for centuries, using the best equipment available. Like every Italian house our house is filled with our family and we have taught our family our values and they share our passion and immerse themselves in everything that is Casa Cibo.
Having the best ingredients isn’t the end of the story but rather the start. We daily prepare all our produce treating it all with the love and respect it deserves. From baking fresh focaccia to making fresh egg-based pastas to lovingly rolling our pizza dough fresh every day and allowing it proof for 24 to 36 hours, so it is perfect when it is time to stretch and top.
Our two lovely ladies on our ground floor, (the wood-fired Stefano Ferrera ovens) Big Betty and Massive Myrtle were brought over from Naples to cook our pizzas in the traditional way. They ladies work hard cooking our pizzas, and they also slow cook our Porchetta, Amalfi Chicken, Lamb ragus, roast our wood-fried vegetables and bake some amazing breads. It’s easy to see why we don’t just respect our ovens we love them and treat them like family.
Our wine list and drinks list has been designed to compliment our food and offer a broad range for all tastes. We love our Italian wines and encourage our customers to try some varietals that you don’t see all the time. From Italian classics like Chianti to the simply stunning Montepulciano d’Abruzzo, we have great options that will complement the food and complete the experience.
So there is it, a little story about Casa Cibo. We love and believe in our restaurant, our ingredients, our dishes and our people. We hope you love it as much as we do.
Welcome to our Casa – enjoy.


Soupertime Supplies Needed
October is almost over and the cold weather will soon arrive. Soupertime has begun and we are feeding 25-30 people each Tuesday. We are in need of some supplies. If you can help, we would appreciate receiving some peanut-free snacks such as bars and cookies, puddings, fruit cups or jello. Thank you for your support. If you have a questions, please call Colleen Simon at (905) 376-2433.
The lunch is also a chance for senior residents, many of whom live alone, to socialize.


Katie Couric (on CBS) recently reminded us that sugary cereals are a real problem for many children. And, since kids want sugary cereals, parents have to take charge….Sure! Check out Katie's video article below–
So, now what? What can you do to change the cereal for breakfast habit?
- Read the labels of your kids' favorite cereals…choose ones they like but have the least amount of sugar.
- Know that manufacturers try to fool ya with their labels. When you add up "sugar", "corn syrup", "high-fructose corn syrup", "maltodextrin" there may be more sugar in the cereal than anything else. Look carefully for disguised sugar.
- Try to change (or expand) your breakfast choices to include more options…i.e. yogurt with fruit, fruit smoothies, peanut butter toast, oatmeal with trimmings, etc.
- Don't give up. Kids can fight for their right to sugary cereals. Give yourself credit for each and every time you serve them a nutrition breakfast instead.
For more ideas about how to change the sugary breakfast habit, you're invited to visit:


Yellow Bell Farm Chicken Feet Bone Broth
Chicken feet are an extraordinary source of amino acids, particularly collagen, which is why chicken feet broth gels so readily. Its flavor is rich and concentrated, but somehow still delicate. They have deep flavor and add amazing nourishment to a stock.
Chicken Feet Broth with Yellow Bell Farm Chicken
- 3 pounds chicken feet, scrubbed very well • 1 yellow onion, chopped • 1 large leek, root tip removed, white and green parts thinly sliced • 4 ribs celery, chopped • 3 carrots, chopped • 1 tablespoon whole black peppercorns • 2 sprigs thyme • 6 to 8 sprigs flat-leaf parsley • 2 bay leaves • 1/4 cup white wine • 4 to 6 quarts cold water, plus more as needed
- If necessary, peel away and discard any yellow membrane that adheres to the chicken feet, then chop off the claws. (The process of defeathering chickens often removes that yellow membrane; however, if it remains, it — and the talons — can create off flavors in the broth.)
- Combine the chicken feet, onion, leek, celery, carrots, peppercorns, thyme, parsley, bay leaves, and wine in a large, heavy stockpot.
- Cover the chicken feet and other ingredients with the water.
- Bring to a boil over medium-high heat, then immediately decrease the heat to medium-low, cover, and simmer for 8 to 12 hours, adding water as necessary to keep the feet submerged. From time to time, skim away any scum that might rise to the surface.
- Strain the broth, discarding the solids, then pour it into jars, cover, and store it in the refrigerator for up to 1 week or freeze it for up to 6 months. With chilling, the broth should gel enough that it must be scooped out of the jar with a spoon. This is normal, and the broth will liquefy once you heat it. A thin layer of yellow fat may harden on the surface of the gelled broth; I recommend discarding this fat, as it doesn’t lend itself to cooking.


Print Spicy Tangerine Honey Chicken Author: Bryan Bowers Recipe type: Entrees Prep time: 30 mins Cook time: 25 mins Total time: 55 mins Serves: 6 If you love spicy & tangy sauces with a hint of sweetness then you'll love this dish. The aroma from the sauce will make the family run to the kitchen in anticipation. Ingredients 2 lbs. chicken breast, cut into bite-siz ...Read more ›
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I LOVE the caption on our Facebook today, and decided this is a great topic to blog about. Sometimes on the road to optimal health we get well acquainted with the workout side of our health, but we don’t fully value the nutrition side of the equation. If you are struggling to lose weight
With just a few ingredients and almost no prep time, start the day with a satisfying egg in an avocado. Between the eggs and avocado, this high-protein Paleo classic also contains lots of omega-3 fatty acids.


It’s that time of the year when I reach up high to the top shelf of my pantry and pull down my recipe box. Blowing the dust off the top, I sit for a minute and smile with bittersweet anticipation. A treasure trove of memories this box contains. Recipes given to me by cherished family members and friends, each uniquely penned in handwritten form or typed out in colorful detail. Many of these recipes have been passed down from one generation to the next and to change the amount of an ingredient or add a new one to the mix would be sacrilegious. I pull the recipes out one by one and, as I think about the people who gave them to me, my heart becomes full. I trace my finger over the handwritten note from my dad’s mother, Mo, and smooth out the crumpled paper listing the steps for my grandmother Mamo’s Crumb cake. I have to stop and grab a snack just to get through reading my dad’s instructions for preparing Thanksgiving stuffing, and I take comfort in seeing my mother’s cursive writing detailing her recipe for Cinnamon Rolls. I can take to the internet and search Pinterest to mix up our weeknight dinners, but nothing can replace the love and memories contained in this box disguised in the form of recipes.
In the planning and in the preparation of these recipes, I am keeping traditions alive for my sons, as well as for the little girl within who looks to the Holiday Season with childlike excitement. Is there anything better than the first bite of Mo’s Snickerdoodle cookie or a jelly filled Thumbprint? Oh, the pure delight in sampling Dad’s piping hot Thanksgiving stuffing and, while I always pass on the Pfeffer Nuesse cookies and the Mincemeat pie, I am completely happy to keep the company of Aunt Julie’s Gingerbread Man cookie. Through marriage, I have added Rice and Peas with gravy and Bird cookies to my “favorites” list and, while I will never make either as well as Phoebe or Olga, I am content to keep trying for the sake of tradition.
When I pull out a recipe, I am immediately reminded of the person who gave it to me. They could just live up the street, or in another state, but for just a few minutes, they are sitting with me in my kitchen, and all is well. As the Holidays approach, the recipes I reach for more often than not are the ones handed down from a family member who has passed away. As I measure out the flour for Mo’s Snickerdoodle cookies, I can see her seated at my counter, updating me on each and every family member, while intensely eyeballing the precision of my measurements. As I pour the batter of Mamo’s Crumb cake into the pan, I can smell her Charlie perfume, and it is in her comforting presence that a memory starts to stir. I am a young girl, visiting Indiana and standing in my grandparent’s kitchen. Mamo was preparing to make her cake, and my mother stood next to her, pen in hand, determined to commit the recipe to paper. Instead of traditional measurements, such as teaspoons, tablespoons, and cups, Mamo used pinches, dashes and handfuls. This made passing along a recipe very difficult. With each new ingredient Mamo “measured” out and added to the bowl, my mother’s initial frustration at trying to convert “about this much flour” and “just a pinch of salt” to cups and teaspoons, soon gave way to humor and laughter. As the exchange continued, we all got into the act, and by the time they were finished, and the cake went into the oven, we all had tears running down our cheeks. I have made my grandmother’s Crumb cake many times over through the years, but it has never tasted as good as it did that day, standing in her kitchen surrounded by the people I love.
Recipes insist we revisit our cultures, take pride in the diversity of our experiences, and celebrate our traditions through food. Often times, the mention of a recipe will prompt stories of past holidays and allow my family to laugh together, cry together, and fill the room with the spirits of our loved ones. As my children hear these stories, they learn how food is connected to tradition, and they begin to understand the importance of passing on these traditions to their own children. Someday, they will spend Thanksgiving chopping up cranberries for relish or mixing eggs into the stuffing mix by hand and, in doing so, they will connect with their grandparents, bringing them to the present and share their memories with the future generation of chefs in the room. These shared stories and memories also serve as a reminder for us older folks. We must not forget, the food on our tables represents our heritage, our culture, and our family. On Thursday, millions of meals will be served in millions of homes around our country; each uniquely different and representative of the people present. This Thanksgiving, as I sit down to eat with my loved ones, I will take a moment to appreciate the magnitude of history, sacrifice, hard work, preparation, and love – oh so much love – that went into creating the dishes that lay before me.
There is not a Pinterest recipe in the world that can compete with the ones in my recipe box. Try as you might, you will never improve a sacred recipe because what makes it taste so good are your memories and the love you feel for the person who wrote it down. These are the two most important ingredients that can take a common recipe and make it extraordinary. For those of us who have the fortune to spend Thanksgiving with the people we love enjoying our favorite foods, let’s give thanks for tradition and remind ourselves of the connective bonds that are woven into our recipes. Beneath all of the ugliness in the world, there is good, and the best of that good rest in the heart of your memories, is penned in your stories and surrounds the feast at your table. If, however, tensions should rise as they sometimes do when families come together, just head to the kitchen and grab some plates and coffee mugs; there is very little a cup of hot chocolate, and a Snickerdoodle cookie can’t fix. Ask me, I’ll send you the recipe.
Do you have a favorite recipe that reminds you of your culture or a loved one? Please share the recipe and your story in the comment section below. Happy Thanksgiving, everyone!


Food & DRINK
At any time of day, you can have tea, coffee, fresh fruit juice and oriental pastries. We have a selection of salons to choose from according to your mood: the bhou, a traditional summer lounge; in the patio by the pool; next to the fireplace; or in the, still, tranquil atmosphere of our outdoor terrace, by the light of candles, under the stars. It is a perfect, romantic place to admire the beautiful Moroccan sunsets.
In the dining room or on the terrace, you can experience our delicious Moroccan menu, including local specialties of Tagine and couscous and other dishes rich in flavor and colour. We also provide international or vegetarian cuisine on demand.
We pay particular attention to the freshness and quality of all our products.


1 pound boneless, skinless chicken, cut in chunks (about 3 small thighs)
1 large potato, peeled and cut in 1/2-inch chunks
1 large onion, coarsely chopped
1 (14.5-ounce) can stewed tomatoes and juice
1 garlic clove, minced
1 teaspoon curry powder
1/2 teaspoon ground cloves
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 cup sour cream or plain greek yogurt (to add later)
cooked white or brown long grain rice for serving
Add all of the ingredients except the sour cream or yogurt and the rice to the crock pot and cook on low for 8 hours or high for 4 hours.
Prior to serving add the sour cream and yogurt and prepare the rice.


A hidden oasis under the Manhattan skyline, mad46 Rooftop Lounge is open to the general public seasonally, April through October, and year round for private events and corporate outings. The sky-high terrace is accessible from the 46th Street entrance of The Roosevelt Hotel, welcoming guests and New Yorkers alike to enjoy unsurpassed Midtown views atop the 19th floor of the “city that never sleeps.”
What sets mad46 apart from other rooftop lounges is the food, their small plates menu is restaurant quality food to say the least. In accompaniment with the full renovation, in 2015 mad46 launched a new menu created by Executive Chef Robert Hohmann.
Offering a variety of culinary delights and signature cocktails, the menu features a delectable range of mouthwatering options including hand-rolled Kale and Vegetable Dumplings served with spicy kewpie sauce and their Flatbread Pizza made with San Marzano tomatoes and fresh mozzarella. Other fan favorites include the fresh Grilled Artichokes, handmade Potato Pierogies and Short Rib Sliders made with crispy onions, melted provolone and cucumber wasabi sauce. The menu isn’t just about the food either, the list of signature cocktails features hand-crafted options such as the Teddy Roosevelt, Grand Dame, Mad Smash and ever-popular, Mad Mojito.
For more info and to view the full menu visit www.mad46.com


Where else can you make $1,000 in just a short amount of time? Chris Cakes original pancake menu is structured
so you can make a lot of money in just a few hours; or host a benefit spaghetti dinner or Coney night.
Chris Cakes helps to make a profitable and unique experience. The FUN is no extra charge. Click on our
FUNDRAISING MENU page for more information.
Our breakfast options include more than just flying flapjacks. We also serve French toast, scrambled eggs,
hash browns, fresh fruit, and much more. Chris Cakes Premiere Breakfast options can be served at your
office meetings, civic clubs, and more. Take a look at our BREAKFAST MENUS page, check out our options,
build your budget, and call our office.
From pulled pork, pasta, burgers, and brats, Chris Cakes serves corporate picnics, graduations, sporting
events, and even weddings. Create your own specialized menu. There is very little we can’t do! Check
out our MENUS N MORE page to see our menu options. Special requests are welcome.
Menus N More
If you have a catering crisis, Chris Cakes is available. We are a 24/7-365 caterer and we can get you out
of a tight spot. We have the ability to feed a large amount of food to massive amounts of people, from
serving utility workers to military personnel. Chris Cakes has been even known to provide relief in disaster


Kimchi, the renowned traditional dish in Korea is made with fermented raw vegetables like radish, cucumber, and cabbage, which is seasoned with various spices. This red colored dish is prepared by fermenting the ingredients in a closed jar and is served with soups, noodles, and rice. The name of this dish, Kimchi is derived from the Korean term, “Shimchae” that refers to the salting of vegetables.
The origin of this Korean dish dates back to 7th century and during the 18th century, Kimchi received its modern twist with red peppers, garlic, and ginger to make it spicier. This delicacy is rich in fiber and low in fat that has made it a popular food among the weight watchers. It is a nutrient-rich delicacy that is packed with an array of Vitamins like Vitamin C, B2, B1 and A.
Kimchi has several healthy components, such as chlorophyll, isothiocyanates, carotenoids, capsaicin, and flavonoids, which helps it prevents the occurrence of various illnesses and allergies. This fermented dish is the storehouse of antioxidants and probiotics like lactobacillus bacteria that makes it one of the best healthiest foods in the Asian region.
If you are in search of a superfood to meet the nutrition requirements of your body, during the winter, then Kimchi is a reliable choice.
Top 12 Health Benefits Of Kimchi
We have enlisted below the top 12 best health benefits offered by Kimchi.
1. Promotes Digestive Health
Kimchi is very useful to improve digestion. It has probiotics, as it is prepared through the process of fermentation. This Korean dish not only satiates your cravings but also balances the healthy bacteria levels in the gut to keep the intestinal flora healthy. It has cabbage, which is known to have detoxification qualities to flush away the toxins and waste from the body.
It also performs the task of cleansing your intestines and improves the assimilation of the nutrients. The presence of fiber in this food item also helps in keeping your bowel movements stable and avoids constipation.
2. Reduces Cholesterol Levels
When you eat Kimchi regularly, it has a positive effect on the cholesterol levels. The presence of garlic in it makes it rich in allicin and selenium. These eminent compounds have the ability to reduce the levels of cholesterol. This, in turn, prevents you from the risks of heart attacks, strokes, and other cardiac disorders.
Selenium in Kimchi improves the condition of the artery walls by restricting the plaque buildup and lowers the risks of developing fatal conditions like atherosclerosis. The fermented dish also lowers the level of LDL cholesterol and also maintains the blood glucose levels.
3. Performs As An Antioxidant
Kimchi is loaded with powerful antioxidants like flavonoids and phenols that help it act as the shield to protect your body against toxic oxygen free radicals. It also prevents the body from oxidative damages and biological damages against DNA and tissues. It acts as an antioxidant agent and lowers the process of aging and helps you stay relaxed.
4. Improve Skin Health
Kimchi is a good choice to promote your skin health and prevents it from all kinds of damages. As it has lactobacillus bacteria, Kimchi provides excellent therapeutic benefits for your skin and helps in curing skin issues like atopic dermatitis, skin lesions, hemorrhage, and edema.
This healthy bacteria found in Kimchi also suppresses the symptoms associated with dermatitis induced by mites and reduces inflammation. This dish also performs cell oxidation to promote skin health and lowers the signs of anxiety and stress.
5. Promotes Weight Loss
The presence of healthy bacteria in this fermented food enables your body to stay healthy. This lactobacillus bacterium also helps in weight loss by keeping the blood sugar levels really low and controls the appetite. It is rich in fiber content that helps in satiating your hunger pangs and offers a fuller feeling to prevent issues like overeating and frequent snacking.
Those who are obese can experience positive outcomes while trying to lose when they consume Kimchi every day. It is a great choice for those who are on a diet, as it burns excess calories to help in weight loss. The presence of capsaicin in this dish boosts the metabolism and helps in losing the extra flabs.
6. Promotes Immunity
One among the top health benefits of Kimchi is its ability to improve your immune system. It is very effective in combating seasonal allergies and other infections, as it has immune boosting ingredients like pepper, garlic, and ginger.
Plus, the probiotics in it promotes the immune system to prevent ailments, such as hemorrhoids, bacterial vaginosis, food allergies and chronic fatigue syndrome. Regular intake of this Korean food increases the antibodies in the body to improve the activities of your immune cells.
7. Loaded With Anti Cancer Properties
Cancer patients often experience a lot of side effects after undergoing several treatments for cancer like chemotherapy. The nutrient-rich Kimchi is a potent choice for these patients, as it can heal the effects of the deadly disease. Its ingredients like garlic and ginger are packed with antimicrobial and anticancer.
The cabbage of this food has flavonoids, which restricts the spread of cancer cells. Also, it has glucosinolates that break down into isothiocyanates for lowering the cancer effects and growth. It is very useful to treat colorectal cancer. It also performs an antiproliferative action on the colon cancer cells.
8. Promotes Brain Health
As Kimchi is prepared through fermentation, it can maintain your gut health, which in turn helps in maintaining a better focus and promotes the mental vision. The microbes found in this delicacy releases the neurotransmitters to promote your brain health. Its probiotics strain secretes GABA and protects your neurons as well as the nerve cells.
9. Fibrinolytic Effect
The mixture of ingredients with which the Kimchi is prepared, help it to be loaded with fibrinolytic enzymes. It can create a fibrinolytic effect on your body by acting like an anticoagulant.
10. Improves Eye Sight
Fibrinolytic contains beta-carotene, which is changed into Vitamin A as soon as it enters your body. This potent vitamin has antioxidant properties that aid in better vision. You can get 18% of Vitamin A from 100 gms of Kimchi.
11. Promotes Oral Health
The probiotics rich Kimchi has friendly yeast and bacteria that help it play a pivotal role in improving your oral health. It restricts the pathogens from getting attached to your teeth and protects against gingivitis.
12. Useful For Diabetics
Kimchi is a highly beneficial food for the diabetics. Diabetes Type 2 patients can consume this Korean food, as it would help in maintaining better glucose tolerance and lower levels of blood glucose. Combine this delicacy with a low-fat diet to enjoy its anti-diabetic properties.
All these health benefits that Kimchi has to offer are more than enough to make you include the fermented delicacy in your everyday diet.
Eat Right and Stay Healthy!


The first step in planning a new restaurant is deciding what type of restaurant it is going to be.Are you looking at opening a high-end fine dining restaurant? A casual diner? Do you have a specific type of cuisine you plan to serve, such as Italian, French or Indian? Perhaps you want to specialize in one area, like a microbrewery and pub. Before you move onto step two you first need to define what kind of restaurant you want to open.Concepts are the soul of the place- then Food, Interiors, Marketing & other activities are planned around the Core, which supports the concept.


A reminder that lunches this week are ‘Pay-as-you-Go’ and as shown below:
(The first pre-order form will be sent home on 6th September.)
Wednesday 6th September
Cheese & Tomato Pizza, Homemade Potato Wedges & Salad Bar.
(V) As Above.
Oat Biscuit With Orange Segments.
Thursday 7th September
Spaghetti Bolognese, Garlic Bread & Salad Bar.
(V) Vegetable Bolognese.
Chocolate Pudding & Chocolate Sauce.
Friday 8th September
Chunky Fish Finger, Thick Cut Chips, Baked Beans Or Peas.
(V) Vegetable Kiev.
Peaches & Ice Cream.
Lunches remain free for Foundation/KS1 and £2.20/day for KS2.


Rice cooker is a best electric appliance use in the kitchen. In the modern world, every homeowner or sports complex uses the electrical appliances for cooking fast and in a quick manner. There are numerous electrical devices available in the market in which you can prepare the variety of food. Likewise, Rice cooker is also one of them. and if you are going to guy the best rice cooker then you will need to. this company sell amazon products on high discount.
In this article, we will give the reviews about the rice cooker. It is also known as rice steamer. It has a distinctive design. A lot of people use the rice cookers for efficient and fast cooking of the variety of rice and serve them hot in front of their guest and family members.you need a different kind of tools must check different tools at my tools gallery
In this, you can boil or steam the rice. It has a heating source, bowl for cooking and thermostat. The thermostat determines the temperature of the food bowl and directs the heat. There are different brands of rice cookers with unique features and qualities. All have different prices and gives the best results of cooking.
These bands are the best choice for the chefs. Every homeowner and chef uses these kinds of devices for quick cooking and save their lot of time so you can do your other activities also.
Popular Brands Of Rice Cooker:-
The rice cooker has some components such as:-
Working OF Rice Cooker:-
Rice cooker work through the four stages and cook the rice efficiently i.e.
You have to put the water and rice in the cooking pan whereas it can put into the shell of the rice cooker. The weight of the pan exhaust the thermal sensing device ad the heating plate boils the water speedily. The sensing device has a thermometer which can measure the temperature of the container’s elements. After that, it sets to the base of the main body of the rice cooker.
Straightforward rice cooker warms their element by transmitting the heat from the heating plate to the cooking pan. A lot of items use for the cooking pot, and they affect by the time taken to cook the food.
Cooking rice in the rice cooker is a very simple method. It can boil the water at 100 degree Celsius. When it boils the rice water always, then it can’t get hotter. Since the pan has water in it, so it can adjust the temperature automatically. When the rice takes the full water from the container, the temperature automatically increases. When it happens, rice cooker turns off the start button or switch to the warm cycle.
After that, your rice has finished the preparation and go to the rest position.
SO all these facts are charming when you want to buy the rice cooker and cook efficiently and speedily all the time in your busy life. SO you must have this rice cooker in your hands.


Many consumers want to buy locally grown, sustainable foods but are unable to find them in their local grocery stores. Not anymore!
Hometown Harvest is a program that provides the consumer with safe, local produce while bolstering the local economy.
Welcome to our exciting new buy local program - Hometown Harvest. Developed with our customers and environment in mind, this program focuses on the superb produce being grown regionally within a 200 mile radius of Milwaukee.
Hometown Harvest recognizes the challenges small farm operations face in producing enough product to supply large retail outlets. Our innovative program brings independent, local farmers to gether to meet retailers' requirements.
The support of locally grown produce keeps the strong Midwest tradition of farming alive and protects farmland from becoming developed.
With Hometown Harvest, the produce you receive comes straight from local farm fields - picked fresh and shipped the same day. And while farms are small, standards are high.


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About Us: The Olivelle Story
It all began with a daughter in search of the perfect Christmas gift for her mother (moms are not always the easiest to shop for.) In 2004 Brie stumbled upon a newly opened Oil & Vinegar store while attending college. Upon walking into the store her sensory overtook her being, not able to focus on one item long enough to see any details but overwhelmed by the experience. "The smell, colors, upbeat music, and overwhelming beautiful product display was encompassing and it was wonderful!"
Two years later, in 2006, the mother and daughter team of Michelle and Brie Schaeffer decided to start thier own Oil & Vinegar store in their hometown of Bozeman, Montana. The small town of Bozeman finally had the high quality products previously available only to larger markets. In August of 2008 after a disappointing turn for the Oil & Vinegar franchise the local owners made the decision to change their name and become independent. Olivelle was born!
The passion for flavor, and delight from food has grown within the Olivelle store as new products are imported, cherished, and enjoyed! In store, samples line this quaint little shop allowing customers to taste and enjoy before purchasing. "Everyone’s tastes are a little different and we want to make sure you LOVE what you take home!"
Welcome to the Class
Along with the wonderful products and helpful staff, Olivelle recently introduced Cooking Classes to help inspire budding chefs, working parents, and gourmet foodies in their day to day cooking. Chefs and food experts with different backgrounds are now teaching an array of cooking classes at Olivelle. These very popular classes not only teach fun techniques and food preparation but attendees get a generous portion of each dish prepared. What better way to spend an evening out!
Mother & Daughter
Like many people Michelle (the mom) began cooking when she wasn’t old enough to reach the kitchen counter. Standing on a bar stool in her grandmother’s kitchen is where the passion and understanding of food and flavor were born. As an adult Michelle’s passion was taking recipes and turning them to gold. Winning everything from Apple Pie competitions to Spam cook-off (yes you heard me, that nasty compressed salty meat stuff) Michelle could make anything taste amazing!
While cooking was always a passion and culinary school was mentioned, Brie (the daughter) traveled the business route through school while still cooking big meals for friends and family as often as possible. She loves teaching people it is possible to enjoy food without having hours to prep and prepare. While she might not be able to compete against Michelle’s Apple Pie don’t challenge her on a 20 minute pasta dish!


OrBitat carries out the production and exportation of high quality traditional Turkish food products. Its product groups usually are legumes, dried fruit, fresh fruit, dried nuts, pasta, paste, oil and animal feeds.
Our company which mostly exports to Middle Eastern and African countries is one of the leading suppliers of Turkey.
Our company sells its products under the brand names OrBitat and Fevzi Ördek, and also carries out its private label production in accordance with the demands of its customers.مزيد من المعلومات
OrBitat carries out the production and exportation of high quarlity traditional Turkish food products.
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Wednesday, 27 May 2009
I can't remember the last time I made a victoria sponge. Usually it ends up being fairy cakes and biscuits that I bake with the boy, but for some reason the other weekend I couldn't get the idea of making one of these out of my head. Luckily I had a friend coming over for Sunday lunch to give me the excuse to make one. I'd forgotten just how quick and easy they are to make (though it's a lot quicker if you actually have two sandwich tins unlike me). It's a basic recepie that you can find in pretty much every cook book with a baking section, but I'll repeat it here anyway:
225g butter, very soft
225g caster sugar
1 teaspoon vanilla extract
4 large eggs
225g self raising flour
1 teaspoon baking powder (if using a food processer)
3-4 tablespoons milk
2 x 20 cm sandwich tins, buttered and floured (this was where I fell down and had to bake 1/2 mixture twice, as for some strange I only have one sandwich tin - go figure)
Pre-heat the oven to 180 degrees C, gas mark 4.
If using the food processor, put everything bar the milk in and whiz until it makes up smooth batter. Then add the milk 1 tablespoon at a time and pulse until the batter has a soft dropping consistency.
If not using a food processer cream the butter and sugar until light and fluffy then add the vanilla and the eggs one at a time and beat them in. Sieve in the flour and baking powder and fold in gently with a metal spoon.
Spread the mixture between the two sandwich tins and bake for about 25 minutes. The cake is done when it has a springy texture when pushed (gently) at the top and it has come away from the edges. Turn the cake out onto a cake rack to cool.
When the cake has completely cooled, spread with the jam of your choice, add some berries (in my case strawberries) then spread on some whipped cream and sandwich the two layers together. Finish off by sprinkling caster sugar over the top of the cake.
Best scoffed quickly - the cream won't keep very long.
Monday, 4 May 2009
Well, more of a wood really, but my 3 year old decided that it was a jungle - just with ducks and ponies rather than monkies and tigers! The woods in question are Burnham Beeches not far from us. I don't know why, but in the 8 years that we've been living in this area this is the first time we've actually gone for a walk there. We've definately been missing out as the photos show. It is a lovely place for a leisurely weekend stroll with the kids.


If you are looking for a place where good foods are made fresh and served 24 hours a day, then look no further. Grand Morelos is here! We offer food and dining services in Brooklyn. You may eat in, pick up your orders, or have them delivered at your doorstep free of charge!
Grand Morelos is the best Mexican American diner and bakery in Williamsburg, Brooklyn! Are you hungry yet? Select a meal from our online menu and call now. You order, we deliver.
We can serve real food for breakfast, lunch and dinner. We serve Mexican American dishes, salads, appetizers, beers and other beverages. We also bake the tastiest cakes for all occasions. All these and more at affordable prices; check them out!


Savor Greater Seattle Cookbook
By Chuck & Blanche Johnson
The Savor Greater Seattle Cookbook is one of the Savor Cookbooks in the new series from Wilderness Adventures Press, Inc. The Savor Greater Seattle Cookbook features select recipes for entrees, appetizers, and desserts from the greater Seattle area’s premier restaurants. In addition to the recipes, there are photographs, descriptions, and historical information about each establishment.
More than just a cookbook, Savor Greater Seattle Cookbook offers a sample of the local experience with a variety of cuisine that reflects the diversity of the area.
This book includes a map with restaurant locations, a culinary glossary, and list of sources for hard-to-find ingredients. The variety and selection is unbeatable. Residents will be delighted to find some of their favorite restaurants included, and visitors will enjoy learning about the wonderful variety and interesting innovations in the Seattle area.
The Cookbook is another book in the successful Savor Cookbook series by Wilderness Adventures Press, Inc. It features select recipes for entrees, appetizers, and desserts from Greater Seattle’s premier restaurants, along with photographs, descriptions, and historical information about each establishment.
Availability: Available NOW!
Retail Price: $24.95
Case Quantity: 24
ISBN: 1-932098-08-9 | UPC: 8-09206-98089-1


Vitor Borges underwent bariatric surgery in 2019, but the concern was what to eat in snacks without guilt?
That is when raised the idea of producing healthy snacks of roots and fruits made in a 100% natural way, and FREE of preservatives, gluten, and lactose.
Then in 2019 in the state of Alagoas was born Barulhinhobom®. The name refers to the sound you can hear with each bite of the chips of Sweet Potato, Cassava, Banana, Mix Nuts, and Yams.
We innovate by creating crispy and healthy flour made from sweet potato and cassava themselves.
Professional and productive efficiency, respect for its employees and suppliers who are part of family agriculture, and total commitment to the quality of its products; have been providing through its products more health and welfare to its consumers.
Barulhinhobom® is for you and for the world.


Eukanuba Mature/SeniorÂ Medium Breed is designed with your much loved, old-timer in mind, carrying them through from maturity to seniority in the best shape possible. Begin your medium breed dog on this food once they are around aged 7+. As with the other Eukanuba ranges, the new style packaging is easy to read and helps the owner to understand all the key ingredients needed for that happy healthy dog.
Eukanuba Mature/Senior range provides the optimal daily amount of protein, fat, carbohydrates and essential vitamins and minerals which provide just the right amount to support the health and well-being of your dog.
As your dog gets older they can be prone to gaining a few extra pounds. With the Senior/Mature you can maintain a healthy balanced weight due to its lower calorie content.Â
With Eukanuba, your dog can benefit from cleaner teeth due to the 3D dental formula, joint care, a healthier coat and skin as well as joint care, making sure they are fit and healthy for years to come.
Enjoy the benefits of buying your Eukanuba Dog Food from Swell Pets by placing your order now!
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Standing at the Starbucks ready to order, you might have wondered what is a Frappucino and why can’t you find it anywhere else? Well, a Frappuccino is a trademarked Starbucks drink made of coffee, ice and a flavoured syrup of your choice. Then topped with whipped cream.
Coffee is one of the most divine drinks you can have, and it has a ton of health benefits, but you have to mind the sugar. Let’s have a look at the story behind the Frappuccino, it’s entwined relationship with coffee and all the related drinks.
The Story Behind the Frappuccino
Originally the name of the Frappuccino was an amalgamation of the two words Frappé and Cappuccino. Derived from the French Lait Frappé, which in essence is a milkshake that is made with ice cream and a Cappuccino – an espresso with frothed milk. This version of the drink was developed and trademarked by a coffee shop chain in Massachusetts called the Coffee Connection.
Starbucks bought this coffee chain and the trademark along with it in 1994. But the version that Starbucks introduced as a Frappuccino had a different recipe than the original Coffee Connection drink. Their new recipe did not include the milkshake portion of the original drink but was rather a blend of espresso coffee, ice, milk, flavoured syrups and cream. Perhaps a drink with fewer calories we imagine.
So the Frappuccino is trademarked by Starbucks, which is why you won’t find it on the menu of any other coffeehouses. However, if you do find it elsewhere it will be sold under a different name.
A Quick Recap; What is a Frappuccino?
To recap a Frappuccino is very similar to a Frappé and more recently contain the same ingredients. Originally it was more of a milkshake. Today it’s a trademarked drink covering 185 countries and is owned by Starbucks so you shouldn’t find a Frappuccino anywhere else. The drink is always made with espresso. This is the most important part but will also contain milk, sugar, flavoured syrup and is topped with whipped cream. The range of flavours at Starbucks often changes seasonally.
Frappucinos can now also be bought as a ready-made drink at most supermarkets. They often come in multipacks and range of your favourite Starbucks flavours.
Frappé vs Frappuccino
In essence, the biggest difference between a Frappé and a Frappuccino is the type of coffee and the propriety syrups used.
A Frappé is a refreshing blend of ice, coffee, milk, sugar and sometimes a syrup such as vanilla or hazelnut. The ingredients are put into a blender or shaker and are blended together so that it creates a foamy iced drink. If you use a blender with an ice crusher this will create a slushy type feel to the Frappé. It’s then topped with whipped cream or ice cream, whichever you prefer. A Frappé can be made with instant coffee or drip coffee if you so choose.
Frappuccino vs Iced Coffee
Iced coffee, not be confused with cold brew coffee, is drunk during the summer mainly – unless you’re an absolute diehard fan and would drink it in the winter. It’s basically what the name says, it’s a coffee made in the normal way, which is then combined with ice. You can add milk and the desired amount of sugar. Unlike a Frappuccino, iced coffee is not likely to contain a flavoured syrup.
Iced coffee will generally be stronger than a Frappuccino and won’t be topped with whipped cream unless you ask for it of course. You can easily make an iced coffee at home using drip coffee or espresso with milk, sugar and ice to cool it off.
If you’re talking about the Starbucks trademarked Frappuccino here, then yes it comes in a variety of flavours. If you love it enough to drink it during the winter months then you’re in luck as they are often made in Eggnog flavour and even Pumpkin Spice over the festive period. These variations will change from time to time but include favourites such as Caramel Brulée, Mocha Cookie Crumble and Java Chip.
How Many Calories Does a Frappuccino Have?
If you’re watching your weight, then perhaps a Frappuccino might not be the best drink for you as it can pack a punch when it comes to calories. An iced coffee could be more scale friendly as you can control the amount of sugar you add. But if it’s a treat day then go for it.
The number of calories in the different flavoured Frappuccinos will vary and can be anything from between the late 300s to the late 400s, you’ll have to double-check the Starbucks website for exact information.
How to Make a Frappuccino at Home
Technically, making a Frappucino and calling it the same isn’t legal so we wouldn’t recommend doing that and definitely won’t put it on a coffeehouse menu. If you do, you might get an unfriendly legal letter from the good people at Starbucks.
However, if you’d like to make a drink that resembles a Frappuccino at home, knock yourself out. Below is a rough outline of how to make your own at home.
To make a Frappuccino blend two cups of ice, a single or double espresso (depending on how strong you like your drink), a cup of milk, a flavoured syrup of your choice, such as chocolate and a few spoons of sugar. If you don’t have an espresso machine you can use a cup of coffee instead. Make sure you use a blender that can crush ice otherwise you’ll damage your appliance. Blend until nice and smooth, serve, top with whipped cream and a drizzle of syrup.
It’s not complicated at all, you can even buy your favourite Starbucks syrup to put into your homemade brew.


7 edition of 100 Low-Fat Vegetarian Recipes found in the catalog.
May 25, 2008
Written in English
|The Physical Object|
|Number of Pages||160|
Sydney, New South Wales, Australia About Blog Welcome to my cooking blog about eating a simple life where I have journaled over easy, delicious and nourishing recipes over the course of 12 years. my collection of weekly fresh recipes are mostly vegetarian (a lot of them gluten-free and vegan) and always family friendly! Frequency 1 post / week Since Mar Blog
Concerning the spiritual in art ...
Philosophy of railroads
workbook of nudes and glamour
Statistical abstract for the United Kingdom.
history of Tory corruption
The New-England almanack, and gentlemen & ladies diary, for the year of our Lord Christ, 1794
George Canterburys will
Mary R. Pike.
Technical evaluation of transportation control measures for the St. Louis area
The Job Ahead
Guys Hospital, 1725-1948
Origin of the transition zone at Sudbury with special reference to apatite and magnetite
This item: 1, Low-Fat Vegetarian Recipes: Delicious, Easy-to-Make, Healthy Meals for Everyone by Sue Spitler Paperback $ Only 1 left in stock - order soon.
Ships from and sold by Choice Booksellers/5(83). Low-Fat Vegetarian Recipes: Healthy and delicious fat-free ideas for any occasion, all shown step-by-step and illustrated with over colour photographs by Anne Sheasby Bookshelf Buy book. Buy a cheap copy of Low-Fat Vegetarian Recipes: Healthy book.
This is a must-have culinary guide to good vegetarian food. It is full of tasty yet healthy recipes that are perfect for all occasions, and as many of the dishes Free shipping over $ Allrecipes has more than 90 trusted low-fat vegetarian recipes complete with ratings, reviews and cooking tips.
Smoky Black Bean Burgers Black beans, flax meal, and liquid smoke make these veggie burgers a flavorful substitute for hamburgers on the grill. of over 7, results for Books: "low fat vegetarian cookbook" Skip to main search results Amazon Prime. Free UK Delivery by Amazon Low-Carb Vegetarian Cookbook: Easy Recipes and a Kick-Start Meal Plan.
by Amy Lawrence | 17 Mar out of 5 stars Paperback. Calorie Vegetarian Recipes. J Pin. More. View All Start Slideshow. Photo: Randy Mayor. Every diet begins with watching what you eat. Counting calories is key whether you're maintaining a healthy weight or working to shed a few pounds. Fortunately, there's an easier way to go about the math than tracking down nutritional info and.
Low-Calorie Vegan Chili. Spaghetti With Marinara Sauce. Mexican-Style Pinto Beans. Quinoa Porridge. Instant Pot (R) Sushi Rice. 1, Healthy Low-Fat Vegetarian Recipes. by Sue Spitler with Linda R.
Yoakam, R.D., M.S. All recipes derive less than 30% of calories from fat Encyclopedic in scope with over entrees, plus hundreds of recipes from appetizers to desserts Icons denote use of egg and dairy products in recipes which use them All recipes have nutritional data and diabetic exchanges Delicious and varied dishes.
Originally, The Moosewood Cookbook came out in as a self-published, spiral-bound notebook that the founder of the Moosewood Restaurant in Ithaca, N.Y planned to sell to customers and give to kitchen staff.
The author, Mollie Katzen, thought the book was a great way to standardize the restaurant’s recipes and allow customers to cook some of the eatery’s then-exotic food — like hummus Author: Julia Warren. Meat isn't necessary to make a satisfying dish. These vegetarian recipes make the best use of grains, veggies, legumes, and more meatless products.
Low Fat Vegan Recipes - You'll find these healthy vegan recipes to have a maximum of 3 grams of fat per calories, keeping with a 30% fat to calorie ratio.
The low-fat guidelines have changed in recent years, you can fine out more: How Much Fat Should Eat in a Day. The vegan recipe video site has millions of viewers, and now the authors can brag that it is being touted as the fastest-selling cookbook of (including non-vegan cookbooks!) Featuring recipes for breakfasts, party appetizers, dinners, desserts, and cocktails, you’ll want to.
Synopsis Topical new vegetarian cookbook which excludes hidden fats and sugars in everyday foods. Over new recipes for Rose Elliot fans. Diets low in fat and low in sugar are essential for well-being.
This new cookbook drives home the message that keeping to a diet both low in fat and /5(24). The Keto Vegan: Low-Carb Recipes For A % Plant-Based Ketogenic Diet (Recipe-Only Edition) (vegetarian weight loss cookbook) Lydia Miller $ Vegan; Lactose Free; Gluten Free; Low Fat; Low Carb; Sugar Free; Time to Make.
Calorie Vegan Recipes. Janu Pin. More. View All Start Slideshow. Photo: Jason Varney. Every diet begins with watching what you eat. Counting calories is key whether you're maintaining a healthy weight or working to shed a few pounds.
Fortunately, there's an easier way to go about the math than tracking down nutritional info and. The idea behind this recipe book is to provide a range of low-fat vegan recipes, and I guess I can’t really fault it with that.
The problem for me was that a lot of the dishes just tasted pretty bland, and I’m also not convinced about the measurements for the seasoning/5. This Instant Pot vegetarian chili recipe is full of healthy veggies and two kinds of beans.
Chipotle chiles give it a hint of smoke and a nice kick. Top this quick and easy chili with cheese and sour cream, or enjoy it as a vegan chili by garnishing with veggies such as avocado, sliced jalapeños, onions, radishes and scallions or cilantro.
Many people also refer to this an oil-free, or whole food, low-fat meal plan, as it emphasizes more beans, legumes, grains, vegetables, fruits, minimal nuts and seeds, and no dietary oil. Whether you’re a vegetarian or just looking to cut back on calories, eating meat-free meals can have real weight-loss benefits.
Fiber-rich foods like vegetables, beans and whole grains will fill you up for fewer calories, which can help prevent weight gain—and even encourage weight loss. Download a FREE Top 10 Vegetarian Recipe Cookbook!Author: Eatingwell. Even those following a vegan diet can be successful following a ketogenic meal plan.
Just take a look at all the vegan keto and low carb recipes that can be made with little to no effort. From vegan lemon curd to a dairy-free hot chocolate mix to dairy-free sugar free ice cream, find tons of amazing vegan friendly recipes that are low in carbs.Cutting out meat once or twice a week can cut our overall fat intake considerably, especially if we replace our weekly red meat options.
Of course, not all vegetarian meals are low fat. Macaroni and cheese is a good example. In many cases, it's a matter of choosing some beans or legumes for lean protein and supplementing them with grains and vegetables.With more than 1, recipes, this book provides enough unfussy recipes, tips, and tools to give culinary novices the confidence to dive into vegetarian cooking, and it is a valuable resource for.


An Overview on coconut oil
Coconut oil is palatable oil which is obtained from the meat or kernel of grown coconut. Coconut oil is the chief source of fat. It has numerous functions in industry, food and medicines. Coconut oil can be used for cooking at very high temperature as it is heat stable. Due to its heat constancy, it takes more time to oxidize and hence it is anti rancid. Coconut oil contains high saturated fat and due to this reason it lasts for near about 2 years.
People have a misleading notion that consumption of oil is not that much good for their health. But the real fact is that appropriate use of oil can be beneficial to health as well as can promote beautiful body and health. Coconut oil has various benefits. And it can be used in kitchens for preparing various delicious items as well as for different parts of the body.
Apart from this, pure coconut oil has great benefits and it is good for skin and hair. Dietician and nutritionist endorse coconut oil for fitness reasons. They suggest people to consume coconut oil. In kerala coconut oil is very common. And they prepared food in coconut oil. There is a point to remember that we can’t cook all types of recipes in coconut oil.
Coconut oil is used in cosmetics and soaps too. Coconut oil has anti microbial property and because of this property coconut oil can be made to use in many conventional medicines to treat a range of health troubles.
Types of coconut oil:
Based on benefits and uses, coconut oil can be classified in to various types.
- Virgin coconut oil: The virgin coconut oil can be obtained from flesh of fresh coconut. This process of coconut oil extraction does not include any chemical or high temperature. And hence it helps the coconut oil in maintaining various natural properties of health. This type of coconut oil contains 50% lauric acid. Lauric acid is transformed into monolaurin and it’s an anti-microbial product which improves the immunity in the body. The virgin coconut oil consists of medium-chain-fatty-acid and helps in efficient metabolism. And hence virgin coconut oil can help in reducing weight.
- Refined coconut oil: Refined coconut oil is obtained from dried coconut flesh. Refined coconut oil goes through processing, per oxidizing and refreshing. Refined coconut oil is also called as RBD coconut oil which means refined, bleached and deodorized. Refined coconut oil can be used to prepare foods as it has a burn point near about 450 degrees F.
- Organic coconut oil: The organic coconut oil is extracted from the coconut which developed in organic fertilizer. No insecticides or synthetic fertilizers should be used. In addition to that, during extraction process no chemicals should be used. But it’s very difficult to determine the quality of the coconut oil. And it’s also not possible to differentiate organic and non organic coconut oil in terms of odor and taste.
- Hydrogenated coconut oil: Hydrogen coconut oil can be extracted by the process namely hydrogenation. It extends the coconut oil’s life and early decay of oil is prevented. In this process the hydrogen gas with greater pressure is forced into coconut oil. In this process the fatty acid changes into trans-fatty acid. And trans-fatty acids increases the risk of various diseases of heart and hence hydrogenated oil is dangerous for health and it should not be consumed.
Uses of coconut oil:
Coconut oil can be used for various purposes.
- Skin care: Coconut oil is very much beneficial for all types of skin. Its can be used as a moisturizer especially for aging and dry skin. It increases the glow of skin and by using coconut oil one can stay refreshed. The coconut oil contains fats and it helps in reducing the wrinkle appearance without any side effects. It can also be used in order to solve various skin problems like dermatitis, psoriasis and eczema and various other skin problems. They are also used in different products of skin care.
- Strain relief: Coconut oil is used during head massage. The coconut oil’s aroma is very calming and it helps in reducing the strain level.
- Digestion: The fats present in coconut oil contains anti bacterial property that helps in digestion by controlling fungi, parasites which are the main causes of indigestion and other problems related to digestion.
- Fitness: Coconut oil stimulates metabolism, improves functions of thyroid. And because of this reason coconut oil’s popularity is increasing day by day.
- Healing: Wounds can be protected from bacteria, outside dust and viruses with the help of coconut oil.
- Hair care: It is one of the most beneficial products that can be used for hair nourishment. It helps in reducing dandruff. Massage can be very much effective as it helps in reducing stress.
- Eye ointment: to reduce wrinkles, it can be apply below the eyes.
- Preshave: Can be used before shaving in order to prevent damage caused by shaving.
- Aftershave: Can be used after shaving so that skin can be healed.
- Toothpaste: A mixture of baking soda and coconut oil can be used as toothpaste.
- Make up cleaner: Can be used to remove make up from face.
- Sunscreen lotion: Can be used as sunscreen lotion in order to prevent skin from ultraviolet rays.
- Bleeding nose: Nose bleeding can be prevented by using coconut oil.
- Helps in reducing weight.
- Cooking: Coconut oil is used for cooking purposes. Various delicious recipes can be made by using coconut oil.
- Insect repulsive: A mixture of coconut oil and peppermint oil can be used as insect repellent.
- Pets benefit: It is good for cats and dogs.
- Furniture polishing: A mixture of lemon juice and coconut oil can be used to polish wooden furniture.
- It can also be used for cleaning and moisturizing leather materials.
Composition of coconut oil:
Coconut oil contains saturated fatty acid. And some of them are triglycerides which are packed in medium chain. Coconut oil also contains lauric acid which is the main supplier. Coconut oil also contains some other acids like myristic acid, palmitic, capric acid, caprylic acid.
- It also contains a polyunsaturated fatty acid namely linoleic acid.
- Coconut oil contains a monounsaturated fatty acid namely oleic acid.
- It contains Gallic acid which is a poly phenol.
- It also contains fatty acid’s derivatives like ethanol amide, fatty esters, polyol esters etc.
- It contains derivatives of fatty alcohols like fatty chlorides, fatty alcohol suphate and fatty alcohol ether sulphate.
- Coconut oil is composed of vitamin K, vitamin E and minerals like iron.


So there I am, mindlessly flipping through the internet, when suddenly two words appear on my screen: Cloud Bread.
Are you having the same reaction I had? Here’s a quiz: Does it sound sorta like this in your head? WHAT IN THE GREAT GOOD WORLD IS CLOUD BREAD AND HOW DO I GET SOME IN MY MOUTH?
If you answered YES, then keep reading.
Cloud bread technically falls into the category of “Ways to eat bread without actually eating bread,” along with so many recipes with ingredients like chick pea flour, tapioca flour, almond flour, etc. And while that is texturally appropriate, it isn’t really what it tastes like. In my opinion, it should really be called Cloud Eggs. The bread tastes a lot like French toast — light, fluffy, cloudy bread texture, with eggy undertones. So I tweaked the recipe slightly to push it more in that direction and I think it’s pretty fantastic. Also? It is ridiculously easy to make. Putting it together takes less than 10 minutes, and baking is unattended. It’s easier than pancakes or french toast. So what are you waiting for? Make it for breakfast tomorrow!
- 3 eggs, separated
- 3 tablespoons of plain Greek yogurt (some recipes call for Cream Cheese; I prefer the tang of yogurt)
- 1/4 teaspoon of baking powder
- 1 tablespoon of honey
- Dash of cinnamon
- 1/4 teaspoon of vanilla
In a small bowl, mix the egg yolks, honey, yogurt, cinnamon, and vanilla, until smooth.
In a separate bowl, whisk together the egg whites and baking powder until you have very stiff peaks. I recommend a hand mixer for this.
Gently fold the yolk mixture into the whites, and carefully scoop the bread dough onto a parchment-lined cookie sheet, forming 12 rounds that are about an inch think.
Bake at 300F for 25-30 minutes, until the tops are golden brown. Remove from oven to cool slightly, sprinkle with a little bit of sea salt (if desired), then devour them.
My kids love them with syrup, my husband loves them with jam, and I love them period.
Some people like more savory Cloud Bread and recommend additions like rosemary, oregano, and whatnot. So feel free to be creative!
If you choose to make it, let me know what you think!


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- KENT OTG-30L comes with an easy to use function knob for variety of cooking needs, time, and temperature control.
Accessories for multi cooking
- KENT OTG 30L comes with easy to maintain and clean accessories such as baking tray, tongs, crumb tray, rotisserie spit set, grill rack, which allows you to bake, roast, broil, toast & grill for a larger family.
- The smart kitchen appliance comes with an auto shut-off feature, which ensures that the appliance automatically shuts off when the set time elapses.
Keep Warm Function
- Reheating the food can alter its taste. This is the reason why KENT OTG 30L comes with a ‘Keep Warm’ function to keep food warm.
Stainless Steel Housing Body


Exactly how to Pick a Cuisine Based on Your Diet
Among the hardest parts of taking a trip for people with limited diet plans is locating food that can accommodate them. Sometimes there are inconsistencies in between the on-line food selection and also the in-person menu. Various other times, staff just do not have the training to understand that your diet plan is not simply a choice but a requirement.
If you're looking for some travel concepts for Merrimack Valley, below are some tips for dining in Merrimack Valley that must aid keep your stomach happy while you check out. You can always call ahead as well as ask to talk with a manager regarding whether team can suit unique diet regimens. But there are some general guidelines regarding which cuisines have a tendency to be much better for sure diet plans.
Below's just how to pick a food based on your diet plan while you're discovering New England.
If there is a vegan or a vegan in your family members, seek a Mediterranean joint. These areas are commonly wonderful at pleasing vegans specifically due to the fact that so much of the food focuses on veggies, legumes, as well as bread. For example, a vegan could request smoked veggies, hummus, flatbread, tabouleh salad, and also a dish of falafel. This is a great means to see to it the vegans as well as vegetarians get the protein and also nutrients they need to explore properly. Almost all dining establishments in Merrimack Valley use some sort of vegetable side dish at a minimum, so vegans and also vegetarians shouldn't have a trouble discovering excellent food out.
There are also a great deal of vegan-specific natural food dining establishments in Merrimack Valley. If you have out of community visitors, you might recommend some areas to stay in Merrimack Valley that lie near these health food coffee shops. By doing this, they can guarantee their daily food demands are satisfied on the days when you aren't visiting them around town. If you are really particular concerning not taking in any type of pet products whatsoever, after that ensure you inquire about separate grills and sauce active ingredients. For example, vegetable burgers frequently share the grill with beef burgers, as well as broccoli soups are sometimes made with hen supply.
For individuals that avoid gluten, Thai cuisine is a fantastic option. Not only is rice gluten-free, however so are rice noodles. Lots of Thai coffee shops additionally offer delicious vegetable-based meals. If you're very intolerant of gluten, see to it you call ahead to check regarding any type of added active ingredients in the sauces or flavorings. In some cases, traces of gluten can appear in mix-ins that wouldn't be on the menu. A delicious meal for a gluten-free individual could be a green curry with rice or any type of rice-noodle based meal. The only point you require to be mindful of is soy sauce, which does have gluten. Some significant brand names like Kikkoman currently create gluten-free selections of soy sauce, however not all dining establishments will certainly have them or cook with them. To prevent a distressed stomach, ensure to ask first.
Fortunately, restaurants in Merrimack Valley are hip to the moments and also can normally inform you precisely what's in your dish. However if you do not have the time to call ahead or if you're only attempting to prevent gluten as a preference, not an allergy, after that Thai food is a wonderful selection. Remain sustained while you take a trip the Merrimack Valley by sustaining local businesses, and also you may be amazed by several of the amazing coffee shops you find.
If you follow a keto diet regimen, then fish and shellfish is an excellent cuisine for you to embrace while checking out New England. The proximity to the shore implies that you will certainly probably be eating fish straight from the Atlantic Ocean. From lobster to oysters, there are a lot of amazing keto-friendly food alternatives. As you travel the Merrimack Valley, watch out for sushi or seafood-specific spots. Dining in Merrimack Valley can be a reward for any type of keto dieter if they prepare to embrace fish and shellfish! New England is known for its seafood, and also it won't be difficult to locate a terrific dish while you're out exploring. Ask citizens to recommend their preferred place, and allow the web server recommend their preferred recipe.
Youngsters who call for a keto diet regimen for health and wellness reasons may not be as delighted about seafood. For these youngsters, look for an American-style coffee shop that can do simple eggs or meat (hold the bun on the burger, for example). You'll locate that many places to stay in Merrimack Valley either offer in-house food choices or their concierge can give recommendations. Don't hesitate great site to request for help discovering an excellent neighborhood solution.
Mexican food is a fantastic method to take pleasure in nut-free meals, as a lot of Mexican meals do not consist of any type of kind of nuts. People with nut allergies can purchase quesadillas, fajitas, tacos, rice and bean bowls, or chips and dip and really feel rather certain. Certainly, everyone should speak straight to team regarding their allergies prior to getting or consuming. Yet if you're seeking travel ideas in Merrimack Valley yet food allergic reactions are feeling like a barrier, you can rely on that there are great deals of fantastic options for you and also your family members.
Many people with nut allergies just bring their own food, specifically on longer day-trips like walks or bike adventures. This is a wonderful method to minimize anxiety and also keep your tummy complete while you're out and about. But if you want to support neighborhood organisations as you travel the Merrimack Valley, look for Mexican coffee shops. After a full meal of tasty tamales, you'll quickly be ready to venture out and discover again.
While you intend your grand colonial experience, make certain you combine historical sites with modern cuisine. You can package up any type of leftovers to bring along on tomorrow's experience, and also many areas to remain in Merrimack Valley include a mini-fridge for safe food storage. No matter which diet regimen you adhere to, you can take pleasure in New England on a complete tummy.
Learn more about things to do in merrimack valley.