History of Coffee in the Kingdom of Cambodia: Currently there is very little information on the history of coffee in Cambodia. It is known that coffee was first introduced to Cambodia by the French during the same period as it was introduced in Vietnam and Laos. The coffee grown in Cambodia is primarily robusta coffee, and though the stories of the arabica coffee being grown are quite numerous, the elevations in Cambodia very rarely exceed 800 meters (2624 ft.) making it difficult to grow any arabica coffee, other than hybrids such as the catimor hybrid variety.
The Annamite Mountains that extend through both Vietnam and Laos also make up the Cambodian northeastern “highlands” of Ratanakiri and Mondulkiri Provinces. The predominant red soil of these provinces is excellent for a multitude of crops including rubber, most tropical fruits, black pepper, cassava, cashews, and of course coffee. Coffee farmers in these highlands are primarily made up of the indigenous tribes that have lived in the area since before the well-known Angkor Era of Cambodia’s history. Even now their tribal customs and language have changed little and they remain a primarily agricultural people. They have always planted rice, though other crops such as coffee have been successfully introduced into their agricultural repertoire over the years.
Currently the amount of Cambodian plantations cultivating and harvesting coffee is in a strong decline. Over the last 10 years, the number of known coffee plantations has been reduced by at least 70%, and the total amount of green coffee beans that are produced is unknown since most of the beans are obtained by Vietnamese middle-men to be mixed with and sold as Vietnamese coffee, or they are sold and roasted locally. The Cambodian coffee industry currently has no market available for their green or roasted coffee beans due to the lack of quality control at the plantations and the roasters alike. (Here is how we plan to change this.)


Food for Thought
There’s plenty of evidence to show that food and wellbeing are closely linked. In fact, studies show that up to 90% of serotonin, or the “happy chemical” as it’s sometimes known, is produced in the gut.
Nutritional therapist, Clarissa Lenherr, says a good diet is crucial for maintaining our physical and mental health. As well as improving our gut health and blood sugar levels, getting the right balance of nutrients is important for our mood. The best way to improve our diets are by minimising the amount of processed foods we eat and keeping natural food choices varied and colourful. However, when we’re busy, eating well can sometimes fall by the wayside.
Luckily, fueling your body in the right way doesn’t have to be complicated as we are led to believe.
Here are five ideas to help you:
- To maintain good, consistent energy levels throughout the day, aim for three main balanced whole meals. Every meal should include good complex carbs, good quality fats and a good amount of protein. Choose natural foods and cook from scratch as much as possible.
- The vitamins and minerals that most Britons are deficient in are B vitamins (in particular B12), D vitamins, magnesium and iron. These can be found in meat, fish, seafood, eggs, nuts, fruit and vegetables.
- Don’t forget to stay hydrated! With our bodies made up of around 60% water, it is essential to keep ourselves hydrated with at least 2 litres of water throughout the day.
- Planning and preparation is everything. If you can batch cook some healthy meals and snacks, you’ll always have good food available in your fridge and freezer. It means you’ll be less tempted to splurge on cakes and biscuits.
- We all have our guilty pleasures. Rather than denying ourselves completely, try sticking to the 80/20 rule, where you eat a balanced diet 80% of the time and still allow room for treats.
If you’re making changes to your diet for weight or health related reasons, it’s important to be kind to yourself. If you’ve been overdoing the sugary snacks, don’t beat yourself up. Try to take some time out and stock up on healthy alternatives for next week. Yes, consistency is important, but there’s always tomorrow!
We cover nutrition and its importance for our energy management in our mindset training and our Building Healthy Habits 30 day programme. To find out more, click here.
For a longer read that covers the basics of nutrition, click here.


Vegetable Scrubbing Brush
Ideal for scrubbing vegetables. Firm vegetable fibre bristles in a sturdy plantation beech handle.
Get the maximum nutrition from your vegetables by scrubbing them instead of peeling. Ideal for root vegetables such as potatoes, carrots, kumara, beetroot, parsnips etc. The firm bristles are made from vegetable fibre laced into a sturdy plantation beech handle. The brush will biodegrade at the end of its life. 14cm long. Made for ecostore in Germany.


During the live broadcast, Jia Nailiang once introduced Poland Phone Number that the sale of 200,000 items made Qudian lose nearly 5 million yuan, the purpose is to allow consumers to taste the pre-made dishes of Qudian. Luo Min also calculated an account on the spot. Calculated based on the price of 19.9 yuan for undivided goods, and superimposed the cost of cold chain distribution, Qudian lost more than ten yuan for each piece sold.
However, compared with the high-profile subsidy. Poland Phone Number the dishes launched by Qudian are much inferior: “1 penny pickled fish”. “1 yuan 9 small fried pork”, “9 yuan 9 steamed pork”… and the market Common pre-made dishes. Put together, and there is not much difference.
Screenshot of the live broadcast of Qudian’s pre-made dishes
Some people in the industry have pointed out. Poland Phone Number Qudian’s products mainly come from foundries, and the products must be externally purchased, produced, and then transported to the C-side by the outsourced cold chain. It is conceivable that under the premise that the industrial chain is almost outsourced by Luo Min, the links handled by. Qudian are more about product selection, communication, and sales. Which can hardly guarantee the freshness of the ingredients and the delicious taste.
In fact, 2C pre-made dishes do have to focus on marketing, but Qudian has not fully gone through.
In the survey of the prefabricated. Poland Phone Number vegetable market conducted by the Japan Food and Vegetable Association. It was found that among the decision-making factors of purchase, consumers are more concerned about the variety. Whether it is delicious. The status quo of brands” is very similar. Consumers are less loyal to a single category of pre-made dishes. At the same time want to have both deliciousness and convenience, which means that 2C pre-made food brands can only capture consumers’ taste buds by expanding their sku as much as possible and having a higher “pre-preparation degree”.


1000 Tastes In A Bowl
We usually eat at the flagship restaurant at 130 Bourke Street but our friend/neighbour told us that Ajisen Ramen had opened another outlet at Melbourne Central. According to Jason, “the food and ambience are better” and besides, Melbourne Central is nearer to where we stay thus saving us some tram fares which would be used to buy us some entrée.
BusinessWeek‘s publication in 2007 revealed that Ajisen (then a moderately successful family-owned ramen chain from Kumamato in western Japan but now with a strong growth market in China) were negotiating to buy another two pieces of land in China and when all the new factories are online, they’ll be able to support another 1,100 restaurants.
Ajisen Ramen was founded in 1968 in Kumamoto, Japan by Mr Takaharu Shigemitsu. In 1997, Katsuaki Shigemitsu took over as the president of Ajisen ramen after Mr Takaharu Shigemitsu passed away. In 1996 Ajisen Ramen expanded internationally. Today, Ajisen Ramen totals over 750 branches all over the world, namely Japan, Hong Kong, Taiwan, China, Thailand, Singapore, Indonesia, Korea, Philippines, Australia, Canada and the U.S.A.
Ajisen Ramen specializes ramen in tonkotsu soup, which is pork bone soup. It has lots of collagen in the soup which is good for health and prevents aging. Our noodle is made from wheat flour and cooked to al dente. With the addition of Senmiyu (our secret recipe), a rich brown sauce that accompanies the Tonkotsu soup, a bowl of ajisen ramen is tasty, delicious and satisfying. Just as the old Shigemitsu-San saying “å®‰å¿ƒ ï¼Œå®‰å…¨ ï¼Œ å¥åº·” which means assuring, safe and healthy.
Ajisen Ramen Melbourne opened its first outlet on 11/11/2004 at 130 Bourke St Melbourne 3000. Subsequently Sydney, Brisbane and Adelaide opened it stores. In 2011, Ajisen Ramen Melbourne decided to expand and opened its second outlet at 367 Burwood Rd Hawthorn and the third one at 82 Kingsway Glen Waverley.
Our goal is to make sure our customers get the best quality food at the most affordable price and also to follow our headquarter’s motto of always ensure that our food is “assuring, safe and healthy”. Our aim is also to be the best ramen restaurant in Melbourne.
Noodles and key ingredients are mostly imported from Japan and China. Ajisen Headquarter has a factory in China that produces all ramen noodles. Other key ingredients are produced in Japan. Quality is controlled and we have the best ingredients as the key ingredients are sourced in Japan and could not be sourced in Australia and thus differentiate ourselves from our competitors. We try to bring the closest Japanese ramen taste to the people of Australia.
P.S. Corporate and Products Information above and the shop’s picture below are from Ajisen Ramen Melbourne‘s website.
Sorry about the illegible Japanese characters that cannot be read on their website or my browser does not support the fonts 😦
Happy eating 🙂


Download our data sheets
Established in 1993, we’ve been pioneering dairy, meat and fish-free alternates for over 25 years. Be delighted by our product range below.
Plant Based All-In-One Cheese Burger
Plant Based Fully Cooked Quarter Pounder Burgers
Plant Based 3 Cheese Melting Mix
Plant Based Beef Slices
Plant Based Beef Mince/Crumble
Plant Based Chicken Slices
Plant Based Crispy Coated Chicken Goujons
Plant Based Ham Slices
Plant Based Lincolnshire Style Sausages
Plant Based Hotdogs
Plant Based Bacon Rashers
Plant Based Sage & Onion Slices
Plant Based Quarter Pounder Burger
Plant Based Chicken Chunks
Easy to cook, like-for-like, plant based dairy, meat and fish products.
We offer a variety of tasty dairy, meat and fish free. For professionals, nothing is off-limits - from the classic brunch to on-the-go snacks to hearty family favourites. It’s no wonder that VBites is already on the menu of some of the most prominent players in the hospitality sector.


It is known that when people, all around the world, talk about food and beverage pairing, beer does not (yet) come first in mind in relation to wine. The reasons for this habit are many, but it is true that when beer, as well as wine, is brought to the table seeking the Perfect Match it depends not only on the elements used on the dish, but also on the selection of ingredients, the techniques applied, seasonings, marinades, and believe it, even on the sequence in with the dish presents its items to be eaten. Just think about a slice of bread between two hamburgers! The complexity in these dishes are not a problem, but instead a big invitation to the creation of beers that are perfect to match with each one of them. Rather than choosing a beverage for the dish, create a specific beer for that meal.


Organic Elderberry Immune Tea
- Unit Price
In today’s world, immune support is the new self-care. 100% organic elderberry immune tea is packed with precisely blended herbs that support your immune system and taste like a party in your mouth. Sipping this delicious tart and fruity tea will feel like you’re indulging in “me time,” while making a declaration of love to your immune system.
When cold and flu season is breathing down your neck, it’s time to steep a cup of elderberry immune tea. Organic elderberry immune tea is yummy hot or steeped in boiling water, cooled, and served over ice. keep it in your cabinet, right next to the humidifier and organic baby face nose & cheek balm. It’s also carefully formulated for people who are pregnant or breastfeeding, and any adult or kid with an immune system in need of some tlc.


These Grills Will Make Your Summer BBQ Sizzle
Summer fun is in full swing and chances are that means that you’re in store for a bevy of beach days, parties and barbecue over the next few months. And if you’re playing host – or hostess – for any of these soirees, you need to be fully loaded to ensure maximum fun. That means providing the best games, food and drinks around – and to do this, you’ll need the best equipment, like grills. We compiled a list of some of the best grills available to make your barbecue the talk of the town.
Weber is one of the most trusted names in the grill biz and this standard, cost-effective grill is great for someone on a budget who still wants to cook up great-tasting meats and veggies. It’s also rust-resistant, which means this grill is an investment that will hold up for parties for at least a couple of summers.
If beach parties and picnics are in your future this summer, than a portable grill is probably the smartest purchase for your grilling needs.
If you prefer a gas grill over the charcoal variety – and money isn’t really an issue for you – the Weber Spirit Gas Grill is the way to go. Good Housekeeping ranked it one of their top overall performers among all grills, pointing out its even cooking, stainless steel rod cooking grates and extra features, like a side burner. It’s also durable and dependable, and comes with a 10-year warranty.
If you prefer gas over charcoal, but money is an issue for you, this Huntington grill is a good bet for you. It doesn’t come with many bells and whistles, but it’s been named one of the best, low-cost gas grills on the market. Don’t consider this grill an investment – it will get the job done, but probably won’t last beyond a year or two.
This smoker is ideal if you’re looking to cook a lot of dense meat – it’s big enough to cook a 20-pound turkey. It’s really pricey and you need to search for a local dealer through the company’s website – you can’t purchase them online – but if you’re looking for the crem de la crem of smokers.
Yet another Weber grill – seeing a pattern here? – this affordable, portable charcoal grill is great for cookouts or camping trips, and comes with a 10-year warranty. So, once you get through the hot summer months, you can drag the grill along with you on fall football tailgates.


Could your donated food get you sued?
Tamara E. Holmes
Whether you’re feeding your secret-recipe soup to the homeless or baking cupcakes for your child’s first-grade class, donating food is a great way to give back. But before you whip something up to give away, make sure you know whether you’re covered if the food makes someone sick.
Home insurance policies do offer some protection from liability issues connected with food donation.
According to Michael Barry, a spokesman for the nonprofit Insurance Information Institute, most home insurers would cover some legal costs if a policyholder faced a lawsuit if someone was harmed by food that the policyholder cooked or donated. The coverage limits depend on your policy.
Before forking over any money, the home insurer likely would investigate the merits of the lawsuit to see whether anyone else could be at fault and, therefore, financially responsible. For example, a food manufacturer could be found liable for tainted peanut butter.
The problem with donated food
According to the federal Centers for Disease Control and Prevention CDC), 48 million Americans – one in six – become sick each year as a result of foodborne diseases. Food can become tainted when it’s produced, transported or prepared. Not only can food be harmful to eat if it’s not cooked properly, but an unsanitary cooking environment also can play a role.
Another risk associated with donated food involves food allergies. About15 million Americans have food allergies, according to the Food Allergy & Anaphylaxis Network, and the number is growing. A CDC study found an 18 percent increase in people diagnosed with food allergies between 1997 and 2007. When you cook food and give it away, there’s always a chance that someone who consumes it will be allergic to at least one ingredient.
To remove some of the risk of donating food, there are some safeguards in place to protect consumers from legal and financial liability.
When you’re giving food to food banks and other nonprofit organizations, you’re protected from criminal and civil lawsuits by the Bill Emerson Good Samaritan Food Donation Act, a federal law signed by President Bill Clinton in 1996.
The law encourages donation of food to nonprofit organizations such as homeless shelters, soup kitchens and churches for distribution to needy people, and protects the donors – individuals, companies and organizations from criminal or legal liability, according to Amanda Browne, a spokeswoman for the U.S. Department of Agriculture. Under the law, you’re held harmless for illness or injury resulting from the food as long as serious carelessnessor intentional wrongdoing wasn’t involved.
The federal law overrides any state “Good Samaritan” laws on food donation if the state laws provide less protection.
Typically, food banks and other nonprofits have adopted guidelines to ensure donated food is safe.
“We only take shelf-stable, non-perishable food items,” says Shannon Traeger, a spokeswoman for Feeding America, a network of U.S. food banks.
The organization also doesn’t accept items that can easily become spoiled – such as fresh produce or home-canned food, or food that’s past its expiration date, Traeger says.
Typically, consumers who contribute to food banks also are protected from liability because it’s hard to track individual donations, Traeger says. “If John Smith drops off a box of food,” she says, “there’s no way to track it back to John Smith once the food enters the food bank.”
Liability at school
When it comes to schools, liability issues could crop up related to the preparation and dispensing of foods to students, such as birthday cupcakes. Since schools can be held liable, some school systems have banned homemade treats entirely, while others have required those who provide the food to assume the liability. For example, Minnesota State University requires fundraising organizations that are giving out food to sign a contract indicating they’re liable for any food-related concerns.
Guidelines created by the National School Boards Association give local school boards direction on managing food allergies and food safety, according to association spokeswoman Linda Embrey. Among the association’s recommendations:
- For classroom activities and celebrations, allow only pre-packaged food that has a full list of ingredients.
- Inform parents about any substances that can trigger food reactions.
- Give parents and caregivers information about how to safely prepare and store food.
See how much you could save today on your home insurance. Get your free home insurance quotes today!


This is one of my all time favorite Thanksgiving recipes! People always love it, and it can be completely assembled a day before you want to serve it, which is awesome.
Start with a gigantic butternut squash. Actually, start by preheating the oven to 400. Then grab your huge squash.
This squash was a little ridiculous. You need 8 cups total – this one probably yielded 12.
Cut and peel the squash. I learned last year that you can peel a butternut squash with a regular vegetable peeler. You probably knew that already, but I was pretty excited.
Cube it up.
Like I said, you need about 8 cups of squash.
Drizzle the squash with extra virgin olive oil, salt, and pepper. I just mix it all up with my (clean) hands. Roast for about 35 minutes at 400 degrees, stirring occasionally.
Feed the squashey insides to the chickens, if they like that sort of thing.
While the squash is roasting, prep the leeks.
Leeks are amazing, but can be a little bit tricky to wash.
Cut off the bottoms and the green tops, and wash them in a bowl of cool water. Leeks grow in sandy soil, so you have to be careful not to end up with little sandy bits. By soaking them and then cleaning them in a bowl of water, it helps get the sand out.
I like 4 cups of leeks in this recipe but if you have more leftover, just use them. You can’t have too many leeks here.
Heat about 2 TB of butter in a pan on medium/medium high, throw in the leeks with some salt, pepper, and fresh chopped sage (you could use dried if you want, but use the fresh if you have it!). Cook this for about 15 minutes.
While the leeks are cooking, measure out 1/2 cup of hazelnuts (or Filberts if you are from Oregon). You could probably roast and peel the nuts if you have lots of time and aren’t a lazy cook (like me).
Now is the fun part! Once everything is all cooked, it’s time to assemble! Grease a 9×11 baking pan, and add half of the leeks to the bottom.
Now add half of the roasted squash.
Now take a small log of goat cheese (or a largeish one if you really love goat cheese). Sprinkle the cheese on top of the squash.
Now repeat with the rest of the leeks, squash, and goat cheese.
Pour 1 cup of half and half (or heavy cream if you are wild!) over the top. Sprinkle with the chopped hazelnuts.
If you are making this dish the day before Thanksgiving, stop here. If not, bake for about 30 minutes at 375 degrees. If you are baking it cold (straight out of the fridge), add 10-15 minutes to your bake time. You want everything to be bubbling and starting to get golden.
Oh, my mom has been requesting actual recipes. So here you go:
Or you could check out the original, which I have slightly adapted.
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I love shopping at the market this time of year. I try to get there early and avoid the crowd of shoppers. When I can’t make it in the early morning, I like to shop later in the day when the farmers are about ready to go home and will give you a good deal on vegetables.
While I frequent the market for my grocery shopping, I’m often amazed at some of the produce available to me. Like this GIANT eggplant.
Not only is one eggplant large enough to feed me for days, they’re reasonably priced. Hope it tastes as wonderful as it looks!
Conveniently, The Kitchen recently posted the article In Season Now: 10 Ideas for Eggplant. I think I’ll try out at least one of these to cook my eggplant. The braised eggplant with tomatoes looks fantastic… I’ll have to find a way to adapt the recipe to accommodate a larger eggplant than called for (which shouldn’t be too difficult, the author themselves describes the recipe as “highly adaptable”).
What else do you recommend I cook using eggplant? What’s your favourite way to prepare it?


Nature’s Apothecary is an amazing new smoothie and juice bar with vegan and raw food takeaway located just down the street from D’Youville in the Horsefeather’s Market building. It is a bit hidden because Martin Cooks harbors the main entrance, and Nature’s Apothecary can be found just around the corner through the building’s side entrance on Normal Avenue.
The place is small, but quaint and the owner, Buffalo native Elena Capozzi, is incredibly hospitable. Apothecary is an old fashioned word for a pharmacy or drug store. Elena believes that good nutrition can correct health issues thus Nature’s Apothecary was created. She is incredibly knowledgeable and her menu sets her apart from other health food options in the area. Elena’s menu not only lists the offerings, but it also tells exactly what is in each menu item and what nutritional benefits it has for you.
Vegan: Don’t Fear it
Everything at Nature’s Apothecary is vegan friendly; for all you meat-loving carnivores, do not let that scare you away! A lot of people fear vegan foods. Mostly that’s because they think it tastes bad; usually that’s because you tried something a friend made (after deciding to become a vegan) and it was horrible. Elena is like a vegan master chef! Everything she makes at Nature’s Apothecary tastes magical and you do not have to feel guilty about eating any of it because everything is made utilizing the natural sugars from ingredients like fruit; it’s all organic.
Try the Taco and the Brownie
Nature’s Apothecary offers amazing smoothies, shakes, juices, and food specials. Her food offerings change monthly, but if she ever offers anything with taco in the name be sure to hop on it! Elena makes an incredible vegetarian taco “meat” using nuts and taco seasonings. She also makes killer brownies! Whatever one chooses to try at Nature’s Apothecary they will not be disappointed with. Everything is healthy and tastes fantastic so one will leave feeling happy and satisfied.
Cheesecake. Yes, Vegan Cheesecake
Perhaps the most astounding menu item is the cheesecake. The cheesecake contains absolutely no dairy products and still somehow possesses both the taste and texture of a fruit flavored cheesecake! Since it contains no dairy or added sugar it is actually healthy for you because it is like eating a serving of fruit and nuts! For anyone avoiding sugar due to health issues such as cancer or diabetes Elena’s cheesecake is the perfect healthy alternative to satisfy that craving for sweets.
College students are known to go a little crazy and party every once and a while. For anyone that parties a little too hard, Nature’s Apothecary also offers a special smoothie called the “Hangover Cure.” It’s not always on the menu, but if one asks for it Elena would be happy to whip something up.
Be sure to stop by Nature’s Apothecary and check it out! Have you been there yet? Let me know what you think in the comment section below!


Best beef noodles in Malmö restaurants, Spring 2021
280 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 53g. 14 / 67g left.
You can do both!) Sliced For a fresh idea with pasta, try Greek salad. From BBC Good Food. Chopped Mediterranean Salad Place in a large salad bowl. of Red wine vinegar, and 1 tablespoon of lemon juice to add the salad flavor to the noodles. 56389410 mediterranean-rice-noodles / Photo by Vanessa Stump We love King Soba noodles on the Clean team and could easily find It was a great alternative to a regular pasta salad - and my gluten-free friends could enjoy it, too . Noodles & Company offers the world's favorite noodle dishes, sandwiches, salads From Penne Rosa to Japanese Pan Noodles, The Med Salad, Thai Curry 20 May 2020 Mediterranean Orzo Pasta Salad - A rainbow of veggies + a bright vinaigrette make this orzo pasta salad recipe irresistible.
Itsy Bitsy Paper: . . . Ramen Noodle Broccoli Slaw - Pinterest
2020-02-06 · This noodle salad stays quite nice for several hours after mixing it all up. However, the noodles do gradually become softer. Since I love the 'crunch', I usually wait until just before serving to add the dressing and the noodles, so that everyone can enjoy that salad at its best. This was a delicious cold noodle salad for a hot summer evening.
Shanghai-style chilled noodles recipe Recipe Noodle
medellång zucchini. 1.
Add the pasta and cook until al dente; drain, then rinse with cold water to cool. Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1
Zucchini "noodles" are tossed with fresh, savory ingredients in this easy salad that's quick to make and perfect for summer.
Meyer agentur sverige
Heat a greased pan to medium high.
Total Fat 6g. 10% Saturated
The Med Salad with Chicken. Grilled chicken, romaine, mixed greens, tomato, cucumber, red onion, Kalamata olives, cavatappi pasta, spicy yogurt dressing and
2 Jul 2014 Ingredients · ¼ cup good quality extra virgin olive oil · 2 tablespoons chopped garlic (3–4 medium cloves) · 2 tablespoons fresh oregano · 1
6 · 250g / ½ lb. red lentil pasta (or any bean-based pasta) · 350g (1 jar-drained) Roasted red peppers, diced · 1 can chickpeas, drained · 1 can kidney beans, drained
½ (16 ounce) package uncooked orzo pasta · ½ pint cherry tomatoes, halved · ½ cup diced red onion · 1 cup diced cucumber · 1 cup pitted Mediterranean olives, cut
Find out Noodles & Company (Market St) The Med Salad with Chicken, Regular nutrition facts.
Vad betyder normkritik
skaffa pass personbevis
habiliteringscenter stockholm barn
Asiatiska Rätter Fotograferade Ovanifrån Med Köttfisk Och
1,370 / 2,300g left Noodles Noodles - the Med Salad (No Chicken) Serving Size : 1 portion. 340 Cal. 53 % 44g Carbs. 35 % 13g Fat. 12 % 10g Protein. Log Food. Daily Goals.
EASY CHINESE CHICKEN SALAD RECIPE – A SALAD FOR
Made with just 9 ingredients in 30 minutes! 9 Dec 2020 vegan gluten free copycat noodles & co. med salad (I'm not a huge raw fan rn- but I added Pom seeds for color .
Salads With the Highest and Lowest Total Fat on the Noodles & Company Menu 2019-04-22 · Ramen Noodle Salad. My aunt Judy served this salad last time we visited and I could not stop eating it. (I think I had three servings!) I’ve had Ramen Noodle Salad plenty of times in the past. But let me stop and tell you now that those salads are nothing like this one.


Sundays are normally my cooking days and I have been known to cook up a few days worth of meals to eat during the week. On one of the cooking Sundays that I have had recently, I made something called a Taco Casserole. I have always liked tacos and enchilladas and those types of foods, but I can’t really eat spicy foods. This recipe doesn’t have a spicy kick to it, but feel free to add jalapenos or another type of pepper to kick up the flavors if you wish.
1 pound of ground chicken (you may also use ground turkey or beef and leave this out if you want a vegetarian meal)
1/4 cup of reduced sodium chicken broth
1 can of black beans (drained and rinsed)
2 cup of roasted corn (I used a bag of frozen, but feel free to make corn on the cob and cut off the kernels)
1 bag of mexican cheese
1/2 cup of guacamole
1/2 cup of sour cream
20 crushed torilla chips
Coat a large skillet with oil and place on medium. Brown the ground chicken with 1/4 cup of chicken broth. Cook until there is no pink on the chicken. Reduce flame to low. Put the can of drained black beans and roasted corn in the pan and stir until warmed. Add the mexican cheese and cook until melted. Take off flame and plate. Add guacamole and sour cream to desired preference. Place a handful of crushed torilla chips on top of the casserole. Stir to coat the mixture with chips. Serve warm. Makes 4 servings.


Chipotle BBQ Spice Rub
This flavorful blend of spices is perfect for adding a smoky, sweet flavor to all your favorite BBQ dishes. It's perfect for adding a spicy, smoky kick to grilled meats, veggies, and more. Sprinkle generously on pork, beef, or chicken before grilling, or use it as a rub in your favorite slow cooker recipes. You'll love the bold flavor this blend adds to your meals.
Subtly sweet, spicy barbecue flavor
Small grains with flakes of chile and spices
Pale yellow with flecks of brown and red


Eat a slice of ginger with a dash of lemon and rock salt before meals to get the digestive fire started! Sip warm water during meals. Do not drink cold water during or after meals as this will shut down the fire you require for digestion. For a balanced diet include all six tastes in your food i.e. sweet, salty, sour, bitter, spicy and astringent. Make your plate look colourful………..add the greens! Eat the same time every day with the main meal during lunch time which should be between 12-1p.m (the Sun being the strongest during this time and so is your digestive fire) and dinner before 7p.m. Do not.


Nourishment can mean many things. It can describe the physiological sustenance that we gain from food, and it can also describe the emotional and spiritual support that we receive from our communities. Food production and consumption play a role in both of these forms of nourishment, and this project seeks to explore these ideas of sustenance and support in the community of Cache Valley, Utah.
Focusing on a wide range of food purveyors—from dairy farmers to beekeepers, restaurants to grocery stores, the food pantry to the university—the students in the Spring 2019 English 6720 Oral History and Fieldwork class interviewed eight professionals about their connections to the food culture of Cache Valley. The interviewees shared stories of their families, traditions, and professional lives. Taken together, their words offer a beautiful illustration of the nuanced and complex ways that food sharing nourishes us all.


February 14 2016
Barbecue as well as grilling are one and the same, best? Incredibly not. Both involve food preparation directly over fire nonetheless; there is a significant distinction. While barbecuing indicates cooking over high heat for a few minutes, barbecue, on the other hand, refers to reduce cooking over reduced temperature levels compared to cooking. With slow cooking, you permit the smoke to permeate the meat and also tenderize it. This will certainly likewise trigger the all-natural flavors of the meat ahead out. A gas grill smoker is usually utilized for this sort of cooking.
Below are some suggestions to direct you as you utilize a barbecue grill smoker to cook your food:
Make sure that you cleanse your barbecue grill smoker before you use it. The smoke obtain can obtain too heavy if you make use of a grill that is unclean. You do not want this, as this will certainly provide your food a bitter preference. Also, manage the air vents on your grill to stop smoke from accumulating.
Placement your gas grill smoker in an area where the wind will certainly not be much of a variable. Put it in such a way that enables the path of the grill's airflow to be in the same direction as the wind. You can additionally utilize something to block the wind if it is blowing too much.
Integrate making use of timber and also charcoal as gas. Why? Charcoal provides your meat the heat it requires and also the unique "smoked" taste, while wood adds to the special barbecue taste. To start the fire, pile the charcoal or wood firmly. When set up such as this, the stack has the ability to conduct more warmth. You can make use of fruit timbers such as hickory, maple, oak, or mesquite. Do not make use of eucalyptus, redwood, or cypress. For the charcoal, use swelling charcoal as it melts longer and provides a more savory smoke.
Soak the wood chips a hr before cooking. This will certainly preserve the degree of humidity. Nevertheless, there are times when you will certainly have to add water or drenched timber chips throughout the cooking.
Utilize a chimney starter (which you can acquire in hardware stores) to obtain the fire started. By doing this, you will certainly not be using lighter fluids that can impact your food's taste. Things your barbeque smoker grill with sheets of newsprint, then place charcoal on top of it. Light the paper, after that, expect your coals to be ready in 15 to 20 minutes.
Control the temperature of your gas grill smoker by manipulating the air vents. Cooking temperature must be in between 180 to 220 degrees F. Seldom, should it surpass 250 levels F.
You can buy a barbeque thermostat and utilize it if your barbeque grill smoker doesn't have a built-in thermostat. The concern right here is how you can get an exact reading. The temperature will not be constant or consistent inside the grill. So, the best means to do this is to get a reading near the meat, however not touching it.
Baste food often while you barbeque, this will certainly aid maintain the temperature from getting too warm. Apart from adding flavor to your meat, this will certainly additionally maintain your meat as well as the gas grill smoker damp.
law essay writing service 09/17/2016 08:40


Craving some Mediterranean food? Fairouz is where you need to be! Our restaurant is operated by our very own Lebanese-Middle Eastern chef. Check out our vast menu below to find some of your favorites. Stop in
to dine with us today or call ahead for quick take-out or delivery. Your satisfaction is guaranteed!
Mixed greens, cucumbers, tomatoes, onions, radishes, green peppers, mint, parsley, tossed with a lemon-garlic dressing and topped with pita chips. Vegetarian.
Traditional Lebanese salad of finely chopped parsley, mint, tomatoes, & bulgar wheat, with our house dressing. Vegetarian.
Romaine lettuce, tomato, green peppers, cucumbers, onion, Kalamata olives, and feta toasted with house dressing.
Romaine lettuce and croutons, tossed with Caesar dressing and topped with shredded parmesan cheese.
Romaine & iceberg lettuce with tomatoes, cucumbers & topped with your choice of chicken or beef shawarma
Romaine lettuce with tomatoes & cucumbers, topped with our crispy pita chips, mint & parsley, tossed with a lemon-garlic dressing & topped with falafel
Lightly fried cauliflower, drizzled with homemade tahini sauce, parsley and tomatoes. Vegetarian.
Phyllo cigars filled with Athenos feta cheese and scallions. Vegetarian.
Fried ground chickpeas and fava beans, accompanied by pickled turnips and tahini sauce. Vegetarian.
Meat Grape Leaves
Grape leaves stuffed with our special mix of ground lamb & beef, spices, lemon and rice.
Beef & lamb cured sausages in plum tomato sauce with red onions, drizzled with chipotle aioli
Mini lamb cureed sausages sauteed in butter & lemon, finished with pomegranate molasses
Lebanese dumplings stuffed with sautéed ground beef, toasted almonds & onions, served with homemade yogurt cucumber sauce
Fatayer/Spinach Pies (4 pcs)
Spinach Pies. Traditional Lebanese dough stuffed with spinach and sumac. Vegetarian.
Sfiha/Meat Pies (4 pcs)
Small baked pies stuffed with lamb, tomatoes, onions & spices, served with yogurt sauce
Traditional Lebanese dough stuffed with a mix of ground lamb, beef and pine nuts.
Traditional Lebanese dough stuffed with our house cheddar blend. Vegetarian.
8 fried chicken wings tossed in our homemade cilantro-garlic sauce, served with our famous garlic aioli.
5 pieces Served with French fries and ranch sauce.


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Eureka Blueberry Breakfast Bruschetta
- 2 punnets Eureka blueberries
- 1 loaf sour dough fruit loaf
- 200g fresh ricotta, cottage cheese, labne or thick yoghurt
- Passionfruit pulp, cinnamon sugar, honey or maple syrup, to serve
- Thickly slice the fruit loaf and toast. Top with ricotta, cottage cheese, labne or yoghurt.
- Top with a pile of blueberries. Finish with passionfruit pulp, cinnamon sugar, honey or maple syrup. Serve.


For breakfast, I’ve always loved granola. As a kid, I had an Uncle who kept granola in his pantry at all times. My home was usually stocked with Grape Nuts and skim milk, so granola with yogurt was a huge treat! Since then, I’ve almost always kept granola stocked in my kitchen as well. However, I can’t believe I’ve been paying for it all this time when it’s soooo simple to make your own granola! For the most part, granola only requires ingredients that you’ll already find in your kitchen cupboards. So, I decided to learn (and teach you) how to make your own! Get ready to level up your smoothie bowl and breakfast recipes!
Recipes for granola all are very versatile because the main component is rolled oats! I read that you won’t want to use quick oats because they don’t hold up as well after baking. This recipe is a great activity to do with family or friends and—perhaps even more so—it’s a quick and easy option to impress some early (or entirely unexpected) guests! Let’s not forget it as a budget option either since granola works as a meal or as a simple grab and go snack.
To make your own granola requires as little or as many ingredients as you’d like and only takes about an hour to make from start to finish.
For my granola, I wanted something that was tropical and kind of sweet. I knew I’d be putting it over plain Greek yogurt and wanted to include what I already had too much of in my pantry.
In this recipe, I added an egg white for added protein. However, granola only needs a ratio of around 1:6 wet to dry. You can make a simple syrup or use honey/agave, egg whites, and oil for your wet ingredients like I did. If you’re adding dried fruits like raisins, goji, apricots, etc., you’ll want to wait to add those until the mix is baked through and transferred to a bowl.
I order spring rolls pretty much every time my husband and I go out to Thai food. I love the chewy texture and vibrant colors that peak through the veil of rice paper. I’m a big fan of mochi and rice noodles as well! After one of my recent visits to a sushi place, an idea struck me: What if I made a breakfast burrito with rice paper??! Holy shit, am I some breakfast genius?
I did some googling, and it turns out a breakfast burrito with rice paper has been done before.
However, it’s received way less attention than I would think. I’ve seen fruit and floral spring rolls trending on Instagram lately, which I still want to try. This time, however, it was a matter of what was available to me, so I was inspired to create a colorful breakfast burrito with rice paper.
The great thing about this recipe is how versatile it is. Rice paper is naturally gluten free, which is a huge plus! That opens the possibilities to an even larger and more diverse group. I’m always on the lookout for easy and quick meal options for my husband, as well as any guests that grace our doorstep.
You could incorporate fried tofu, sweet potato, hash browns, cheese, veggies, or nearly anything else that belongs with breakfast. I’d love to try both a tofu scramble and breakfast oats in some rice paper soon.
My husband is the coolest, most supportive person I know. Furthermore, he happens to be a fiend for tropical flavors. I decided to treat him today by making him a surprise Banana Mango Breakfast Bowl! What better person to appreciate my exceedingly impressive smoothie skills than him 😂 😂 ???
He woke up kind of grumpy and feeling under the weather and I have to say my delicious recipe totally turned his attitude around. How instead of moping around all day we’re going to take a hike to explore a nearby ghost town!
Seriously this recipe for a vegan banana ricotta wrap is amazing! It’s so easy to make you can be eating in 10 minutes or less, and it’s a crowd pleaser to boot!
During these weird winter/ spring months, some of us are enjoying beautiful weather already (hi from LA!) while some of us are still toughing out some snow and legit winter gloom. This recipe is perfect for when you want a fruity fix—like an açaí bowl—but the idea of an açaí bowl has you shivering your gorgeous ass back to bed. OR, when you’re craving crêpes but like literally don’t have the time to make crêpes.
This vegan banana ricotta wrap recipe uses Lavash bread. Lavash is a soft flatbread originating in Armenia. It adds great versatility to recipes and is high in fiber. You could easily substitute a tortilla or even a pita if you don’t have access to Lavash.
This recipe for a vegan banana ricotta wrap can also be made vegetarian! To make it vegetarian simply purchase a regular, low-fat ricotta cheese. The only other substitution would be to use honey if you prefer that over agave.


On Tuesday, February 20th, the Addiction Policy Forum staff volunteered at the DC Central Kitchen (DCCK) to serve their community. DCCK fights hunger while preparing jobless adults for culinary school, and APF was ecstatic to help fight for yet another great cause.
Before volunteering, participants watched an orientation video to educate themselves on the background of DCCK and how the kitchen works. They learned the history of the organization and about the 3 million meals it provides each year.
The Addiction Policy Forum team dressed in aprons before they were assigned stations to prepare Tuesday’s delicious lunch of ribs, salad and sweet potato fries. Split into smaller groups, the Addiction Policy Forum was put to work cutting ribs, peeling and slicing potatoes, mixing toppings, and cutting vegetables.
The team had a great time of careful cutting, getting to know one another better and talking to other community members. "I've known about DC Central Kitchen for a long time but it was great to see how the program actually works and to meet some of the amazing people who make it happen,” said Lisbet Portman of the Addiction Policy Forum. “We all had fun chatting as we chopped more sweet potatoes than I knew was humanly possible. I hope to go back very soon." APF is dedicated to helping their communities and others in need.


The Splendid Table on WUOT
Sundays from 4-5 p.m.
- Hosted by Lynne Rossetto Kasper
The Splendid Table, hosted by award-winning food writer Francis Lam, has been an original weekend companion, celebrating the intersection of food and life for more than two decades. A culinary, culture and lifestyle program, it has hosted our nation's conversations about cooking, sustainability and food culture and has introduced us to generations of food dignitaries.
Francis Lam took over the program from long-time host Lynne Rossetto Kasper in January 2018. Under Francis, listeners can expect a modern, multicultural weekly snapshot of the food world – exploring different cultures, cuisines and ideas, as well as the small personal stories that come out of the expansive world of the table. As a former restaurant cook and culinary school graduate, Francis can handle virtually any food query and loves taking listener's calls. He is keenly interested in people and their stories and believes that one of the keys to understanding people better is to learn what they cook and how they eat.
4 This week it’s a show about restaurants. We talk to Amy Thielen author of Give a Girl a Knife about what life was like for her working in some of the great kitchens in NYC. We visit an old-school Indian restaurant in London, The India Club. It is a place that does not just serve food, but serves as a gathering place for the community and Molly Birnbaum of America’s Test Kitchen teaches us the chefy but surprisingly simple technique of the salt-cured egg yolk.
11 Bon Appetit’s Editor in Chief Adam Rapoport joins us with a rather intense take on sandwich making, from cutting on a diagonal to Hellman’s vs mayo, the art is in the details. Anya Von Bremzen talks to Melissa Clark about the home restaurants of Cuba. Her new book is Paladares, Recipes Inspired by the Private Restaurants of Cuba, and America’s Test Kitchen teaches us how to make a veggie broth concentrate.
18 This week we talk to Adrian Miller about presidential politics and the influence of the chefs in the White House kitchen. His book is The President’s Kitchen Cabinet. We learn the surprisingly recent history of Vietnam’s signature dish pho with Andrea Nguyen author of The Pho Cookbook and we go into the kitchen with chef Amanda Cohen from NYC’s vegetarian restaurant, Dirt Candy for another round of Key 3, our occasional series about the recipes the pros think we need to have in our back pockets.
25 We talk to Jenna Wortham and Wesley Morris, the duo behind the podcast Still Processing about how social media is changing the way we look at food and America’s Test Kitchen takes on the latest culinary cult, the Instapot!


There’s a story behind creamy Alfredo sauce. Like so many other Italian sauces, this one originates in the States. They say that a man named Alfredo di Lelio made the sauce to tempt his pregnant wife to eat something different. In 1914, he cooked fettuccine and made a sauce with butter and Parmesan cheese to pour it over. Now it is served in many Italian restaurants around the world.
There are lots of methods of making Alfredo sauce, and needless to say, you can serve it with any sort of pasta that you have. It doesn’t need to be fettuccine.
You will require a heavy-bottomed saucepan to make the sauce Alfredo and, obviously, a wooden spoon for stirring it.
Alfredo Sauce recipe
Half a cup of butter
1 handful of basil leaves, finely shredded
Salt and freshly grated pepper to taste
Melt the butter and stir in the cream with the cream cheese. Cook over a medium heat, stirring all the time to keep the sauce burning or sticking. When the cream cheese has melted, add all the other ingredients, except the Parmesan cheese.
Stir for around 3 minutes until the Parmesan has melted.
Serve hot with the pasta of your choice.
Alfredo sauce is extremely versatile, so you an experiment with it. Pour it over lightly boiled broccoli instead to cheese sauce. Add cooked strips of chicken or bacon to the sauce, or include both. If you like flat-leaved parsley, add some to taste.
You can use unique cheeses, try a combination of parmesan, and two of your favorites. Blue cheese can be utilised in this sauce to great effect.
If you’re on a diet, you can use milk rather than cream, just make a white sauce and add cheese(s). If you don’t have Parmesan, do not worry! You can use shredded Mozarella and grated Gruyere or a strong cheddar if you prefer.
It’s best not to use pre-packed grated Parmesan cheese, it spoils the flavour of the sauce.
When you’ve made this sauce successfully, you’ll never want to buy nother kind.


A vegetarian diet can indeed meet all of one's nutritional requirements.
Good sources of protein include lentils, tofu, low-fat dairy products, nuts, seeds, tempeh and peas.
Many common foods such as whole grain bread, greens, potatoes, pasta, and corn add to one's protein intake.
Plant proteins alone can provide enough of the essential and non-essential amino acids required for growth.
Good sources of iron include dried beans, spinach, chard, beet greens, blackstrap molasses, bulgur, prune juice, brewer's yeast and dried fruit. Foods containing vitamin C, such as citrus fruit or juices, tomato, or broccoli, increase the absorption of iron from a meal. Cooking food in iron utensils also adds to iron intake.
Good sources of calcium include collard greens, broccoli, kale, low fat dairy products, turnip greens, tofu prepared with calcium, and fortified soy milk.
A diet containing dairy products or eggs provides adequate amounts of vitamin B12. Certain fortified foods, such as some brands of cereal, nutritional yeast, soy milk, or soy analogs, are good non-animal sources of vitamin B12.
Good sources of zinc include whole grains, nuts, soy products, wheat germ and legumes.
Most vegetarian diets are generally lower than non-vegetarian diets in total fat, saturated fat and cholesterol. Studies have shown that vegetarians seem to have a lower risk of obesity, coronary heart disease (which causes heart attack), high blood pressure, diabetes mellitus and some forms of cancer.


DK Custom Vending is a small Family owned and operated business that serves all of Western Massachusetts. Our products are fresh and all machines are serviced weekly. The customers requests are always honored. Our small business offers individualized service. Some customers enjoy candy, chips, and pastries, while other prefer healthy snacks, such as baked chips, granola bars, and trail mix.
Our business offers a small snack machine that uses no electricity. We also have large snack and soda machines. So, whether you have a small office or shop, or a full size company, we can get you a machine and the products that serves to best.
So if you’re thinking about a snack or soda machine in your business, or you’re not satisfied with your current vending service, giv us a call or email us. We will gladly meet with you and give you a truely Custom experience.
Our Staff and Equipment are Fully Insured.
Guaranteed weekly service and fresh snacks at a great price!
Vending products offered:
- Eco-Friendly Snack Machines (no electricity needed)
- Snack Machines
- Beverage Machines


The Imp and Nada opened it's window for business in September of 2013. It was the long time dream of owner Derek Clark, and after close to 3 years traveling in South and Central America, he finally had the concept and the courage to make the leap into the food cart world. The ideas for the food came primarily from Argentina and Chile, however, plenty of fusion and ingenuity were involved to create the tastiest and most unique of products. All of the food is prepared by hand, in cart, and served up in the evening and late night hours. The Imp aims to be environmentally friendly by recycling packaging and composting all food scraps. It is the mission of The Imp and Nada to provide a quality product for all people, especially those who may have had a few too many while out at the Alberta Street bars.


Realistic Multicultural foods from around the world guaranteed to satisfy any craving! Each play set is made of heavy-duty vinyl for years of use. A great tool for teaching children some of the exciting cultural differences in our world. Smallest piece measures 1-3/4″Dia. x 1-1/2″H. Largest piece measures 8-1/2″Dia. x 1-1/2″H.
African Food Set
includes: pancake with jam, baked plantain, foo foo, peanut round, mishkaki (beef kabob), fish and 3 Africa okra.
- Smallest piece measures 2-1/4″Dia. x 1-1/2″H
- Largest piece measures 5-3/4″L x 2″W x 3/4″H
Chinese Food Set includes: steamed big bun, fried dumpling, spring roll, white rice, lettuce leaf, moon cake, shrimp dumpling, meat dumpling, steamed bun and steamer.
- Smallest piece measures 1-3/4″Dia. x 1-1/2″H
- Largest piece measures 4-3/4″Dia. x 2-1/2″H
Hispanic Food Set includes: refried beans, flan, yellow rice, 2 tacos, avocado and bottle of hot sauce.
- Smallest piece measures 2-3/4″Dia. x 1/2″H
- Largest piece measures 6″L x 3″W x 1-1/2″H
Italian Food Set includes: spaghetti with meatballs, 2 pizza slices, Gouda cheese wedge, tomato and 2 slices of French bread.
- Smallest piece measures 2-1/2″L x 1-3/4″W x 1-1/4″H
- Largest piece measures 7-1/2″L x 4″W x 2″H
Japanese Food Set includes: carrot flower, salmon roll, sushi shrimp, cucumber roll, tuna roll, big roll, crab roll, salmon roe, sushi tuna, sushi mackerel, sushi salmon and 9″ pan.
- Smallest piece measures 2-1/4″Dia. x 1″H
- Largest piece measures 8-1/2″Dia. x 1-1/2″H
Over 45 pieces! not recommended for children under 3


Please allow at least three (3) days between the date of registration and the delivery of food collection boxes.
Please note that our drivers will not be making deliveries or pick-ups on Monday, January 18 or Tuesday, February 15.
In addition, AFAC’s families are regularly in need of the following staples:
- Low sodium canned soups
- Low sodium canned tomato products (diced, paste, & sauce)
- Low sodium canned tuna
- Low sodium canned beans
- Low sugar cereal
Don’t forget to publicize your food drive with AFAC’s customizable flyers!


The last time I tried to make my own spaghetti sauce it ended in disaster. The whole apartment smelled like warm tomato juice, and not in a good way. I have two tips for you if your cooking experience consists of assembling cooked pasta with a can of store-bought sauce. First, don’t cook hungry. I’m almost positive the reason why my first sauce didn’t work out was because I was already hungry, cranky, and impatient. Today we had a late lunch, and at 6pm neither of us were hungry. But I was bored, so I thought why not tackle another pasta sauce. When I was done making the meal, Drew commented that he still wasn’t that hungry yet. Ten minutes later, both of us had finished our bowls.
My second tip is that you should do basic research on the components of your recipe and find out why certain ingredients are included, if they aren’t already explained in your cookbook. I made a variation of the “Spaghetti with Salsa di Pomodoro” recipe from my Williams-Sonoma Italian cookbook. The onions and carrots add a sweet flavor to the sauce that balances out the acidity of the main ingredient, which is tomatoes. I made some changes and added fresh garlic just because I had some. I also ignored the snooty suggestions from my cookbook, like only “use vine-ripened plum tomatoes in summer and the best-quality canned tomatoes, such as Italy’s superb San Marzano variety, the rest of the year.” I literally used the cheapest version of these ingredients that exist at your average grocery store, and it still tasted delicious. I can only imagine how it would taste with all the best ingredients.
5 tablespoons unsalted butter
2 carrots, finely chopped
2 small garlic cloves, minced
1 small yellow onion, finely chopped
2lb (1 large can) Roma tomatoes, chopped
Salt & Pepper (sea salt if you’re fancy)
Fresh basil leaves, shredded (I just used dried basil leaves from my spice rack)
Grated Parmigiano cheese
1lb spaghetti (I used angel hair)
Melt 4 tablespoons butter in large frying pan, add chopped carrots, onion, and garlic and stir frequently until carrots are tender. 10-15 minutes.
Add tomatoes, salt, and pepper and cook on high until the sauce bubbles. Then reduce to low and simmer, stirring occasionally. Simmer until the sauce thickens, about 20 minutes.
While the sauce simmers on low, boil water with a few dashes of salt and then cook the pasta until al dente. Once the pasta is done (you can always use my favorite test–throw a noodle against the wall and see if it sticks), if the sauce looks too thick for you, drain most of the water from the pot but leave a little bit left with the pasta. Pour pasta and leftover water (if necessary) into the sauce and toss in the pan, heat on low. Add the basil and remaining 1 tablespoon of butter.
Toss again, then remove from heat and add 1/2 cup cheese. Then serve immediately. You can also put more cheese and basil on top of the pasta in the bowl if you want it to look pretty for serving to guests.


Posted on May 7, 2015 by The Moose
For a limited time, The Moose is headed south of the border. Salsa, avocado, mango, jalapeno peppers and pico de gallo are just a few of the delicious ingredients in our Mexico-inspired menu items. Take your tastebuds on a flavorful trip!
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It has been 1 year since I decided to become a flexitarian.
I thought the initial enthusiasm would fade in 3 months time.
I am glad that my enthusiasm has evolved into something that I believe in.
It is tough to become a full-vegetarian.
And I have utmost respect for Vegans.
How can they give up Chocolate?!?!
Currently, I do not eat any land animals at all, and would eat Seafood occasionally.
I am limiting my milk intake as well, by switching to soya bean drink. Cereals with Soya Bean drink is not bad!
A few years ago, I would not believe that I could be semi-vegetarian.
I LOVE FRIED FOODS.
My favourite WAS Fried Chicken Wing.
Do I miss the TASTE of fried chicken wing?
Do I miss the EXPERIENCE of eating fried chicken wing?
Taken from: http://www.vegetarian-society.org/
'nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.'
- Albert Einstein
Being vegetarian is a way to save our beautiful and precious world that we are living in.
While the cause of world hunger is multi-faceted , meat consumption is a contributing factor. This is because much Third World grain and other food is fed to animals (to produce cheaper meat to be eaten in developed countries), not to hungry Third World people.
By eating less or no meat at each meal, we all can make a difference in the world.
The first step is always Awareness.
Pleasantly surprised that I got $0.10 off my bill.
I Felt great! =D


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As a convention staff member, I know how important it is to eat properly and stay hydrated. It has happened more that once that a person fainted because of dehydration or malnutrition. There are a few things you can do to prevent this from happening.
First of all, most conventions are hosted at hotels. They have their own catering, which serves drinks. If you make use of this service make sure you DON'T buy softdrinks like orange soda, cola or anything else sweet. Ask for drinks that contain lemon or other fruits (real juice!) or bottled water. They contain more nutritional elements then soda's. Energy drinks may seem like a good idea, but only drinks like Aquarious and Gatorade make sense here, since they rehydrate your body effectively.
Bringing stuff will not make the catering staff happy, but have in 0,5 liter (about 0.3 OZ) bottle of water with you at all time is a good idea. Tap water will be readily available but don't overuse it. In some countries drinking this is a BAD idea, thus stick to the aforementioned bottled water, Gatorade and Aquarious.
Now, onto the food. You need three meals a day, no exceptions. Why? To avoid con flu. What now, con flu? Yes, you're in a crowded place, the ac is cranked to max, not everyone is taking care of themselves right and sickness is abundant. You need to arm your body with proper nutrients! To get those, you must eat. But you also have to eat right!
First off, junk food is a firm no-go for weekend conventions. For single day events they can be okay. Get a proper meal at dinner and lunch, try to get a LARGE breakfast. A large breakfast will provide you with a solid basis. In most hotels it's included in the room and an English Breakfast (which I personally prefer). It gets you heaps of protein, iron, vitamins, nitrate and other nutrients. Skip yogurt, cereal and stick to bread, bacon, scrambled eggs, coffee and milk. For lunch, try something with fruit or a nice sandwich to top off your breakfast. For dinner, have yourself a good meal, stay away from foods with too much fat in them. Pasta and (fresh) noodles are good to go. Salads are even better and try to get fruit for desert.
Lastly, snacks! Chocolate snack are great for an energy boost, fruit gums with vitamin c are good supplemental and cookies can't be beat because the hive fiber and sugar. Try chocolate chip cookies! Snack can be a good ice breaker as well, but we'll talk about that in a later entry.


What to Consume With Brie Cheese
What to eat with brie cheese? This velvety cheese is excellent with nearly anything, however you might want to experiment with various combinations. Below are some suggestions to obtain you started. Brie is additionally outstanding with fruit. To accompany your cheese, offer fruit such as sliced up pear, apples, or rock fruits. Or attempt pear jelly as well as chutney. You can likewise add crackers to your dish for an extra tasty touch. To offer Brie as an appetiser, remove it from the refrigerator concerning one hr prior to serving. Leaving it in the fridge for longer than necessary can cause ammonia scent as well as taste. Nevertheless, allowing it to reach space temperature level will certainly eliminate these scents as well as tastes. To make the most tasty appetiser, serve it on a cheese board. Using a cheese knife to reduce the cheese will make cutting much easier and help you provide it properly. When combining brie with various other foods, pick tasty or sweet ones. The moderate buttery taste of brie enhances dried fruit, jam, and marmalade. This cheese will certainly transform any meal right into something sweet and mouthwatering. You can likewise pair it with crackers as well as a glass of wine to draw out the tastes of the food. Brie also matches fruit, meat, as well as other cheese types. You can also offer it with various other type of food such as veggies and bread. While choosing what to consume with brie, keep in mind that it’s not essential to slather on the skin of celebrity. The skin of celebrity need to be left on home plate if you prefer not to eat it. The rind adds an unique flavor to the cheese that balances out the paste. When you want to take pleasure in the skin of brie cheese, simply ensure you appreciate it. Depending on your preference, fried brie is an excellent appetizer. This is since it’s easy to make and also will certainly cause crunchy, gooey items of cheese. You can serve this meal with crusty bread. Or you can cook it with the garlic at the very same time. To prepare garlic, put the garlic on the cooking sheet with revealed cloves dealing with up. Drizzle with olive oil and sprinkle sea salt. Cover the dish with aluminum foil and bake for a hr. Another terrific means to enjoy brie gets on pizza. Unlike the majority of other cheeses, it is quite abundant, so it is very important to select a thin piece and also spread it on a slice of bread. It can also be acted as a topping on a sandwich. Brie cheese pizza is scrumptious! It’s also fantastic with other cheeses. When buying brie, bear in mind to select a credible brand. Baked brie is one more option. To prepare it, position the Brie on a flat pan. Spread it with walnuts and honey. Bake it at 350oF for seven to 8 minutes up until it oozes. After that, serve it warm or area temperature. It’s an excellent suggestion to take Brie out of the refrigerator a hr before offering it. Normally offered prior to dessert, Brie is a fantastic option for appetisers.


BOOKINGS 07 4031 5959Navigation
Owned and operated by Mr John Japp and Miss Andrea Pinciarova, La Fettuccina has been the local Italian haunt for years, dishing up fresh daily made pasta to a hungry clientele. Our head chef started his apprenticeship with us and has come back to run the kitchen. We celebrate...Read More
Cooking fresh authentic Italian food is what we are all about. We make our pasta fresh every day before service
La Fettuccina has had a steadily growing menu and specials selection for the last twenty years.
Welcome to La Fettuccina Restaurant, established in 1989 and still cooking up regional and traditional Italian fare for Cairns locals and visitors alike.
Whether it be the quick movie meal, the romantic dinner out, a family feast or corporate dinner, La Fettuccina caters to every need.
With a wide selection of daily home made pastas, quality meats and seafood, our chefs make every dish a La Fettuccina classic.
Your dining experience can be out in our al fresco area or intimate dining inside the restaurant. On any given night you will find La Fettuccina bustling with life, so it pays to reserve a table to avoid disappointment.
a Cairns web design solution for La Fettuccina Restaurant & Bar by JmashWeb.com © 2008 ~ 2017


Lakeport Fish & Chips Menu
Our cooks prepare every dish to order with care and commitment to ensure our customers' satisfaction. Our menu is flexible with the intention of accommodating our customers' needs. Come by and enjoy the very best in English Style Fish & Chips!
For more information, please call:
St. Catharines 905-934-8044
Niagara Falls 905-357-3232
"Get Hooked on our English Style Fish & Chips"
Add a 500ml Bottle to any order for
Seasonal Item Returning mid April


So my dear friend Christine mentioned something to me about Green Smoothies today and it made me want to share my favorite Green Smoothie video with you guys. Basically, a green smoothie is fruit and greens(spinach, etc) mixed up in a blender. You can add, chia seeds, almond milk(or any other milk you like), flax oil, bran, wheat germ, hemp protein, ice...you get the picture. The sky is the limit!
I like to do tons of spinach, an orange(or sometimes OJ concentrate), almond or soy milk, hemp protein, flax oil, ice, maybe pineapple, and a frozen banana.
The video below is what got me started on Green Smoothies months ago. This video also gave me a good laugh...you will know why when you watch it.
I know adding spinach to a fruit smoothie may sound disgusting but actually you can't taste the spinach at all. Apparently the spinach just take on the flavors of the other ingredients. Just try it once. You'll be surprised!


Delicious Hedfell Farms Recipes
Darkmoon’s Birthday Cookies
1 cup butter, softened – from cow’s milk! No nightmares here!
1 ½ cups packed brown sugar
2 large roc eggs, plus 1 egg yolk
1 tablespoon dreamy vanilla
2 ½ cups flour
2 teaspoons baker’s power
½ teaspoon purifying salt
½ teaspoon baker’s soda
12 oz. bag miniature chocolate bits
Make a batch of chocolate brownies or purchase some from a reputable baker in Choreburg.
Mix butter with an Empyrean Handheld Mixing Apparatus until creamy. Add brown sugar and continue to mix until smooth. Add eggs, yolk and vanilla. Mix again until smooth. Combine flour, baker’s powder, soda and salt in a medium bowl and stir together with a wire whisk. Add the dry ingredients to the butter mixture and heat until combined. Stir in chocolate bits. Seal the dough and let it sit in a snow drift for at least an hour. Thankfully, Tarken Ascent is a short walk from Headfell Farms.
Preheat oven to 350 degrees.
Take ½ cup of chilled dough and roll it into a ball. Make an indentation in the center with your thumb and place a 1-inch square piece of brownie in the center and roll the dough around it. Dwarven parchment creates an excellent surface to work on and bake for these cookies.
Place six cookies at a time on a large baking sheet covered in parchment and bake for 18 minutes. Keep the remaining dough balls chilled while the others bake. You may need to bring some ice with you from Tarken for this but it’s worth the trouble. Cool cookies on baking sheet for a few minutes and then cool completely on a wire rack.
If your cookies start to get too brown on the edges before they are done baking, you can place a sheet for foil over top for the last few minutes.
Hedfell Farms Cooking Book
Greentoe Squash Bread
1 cup snake oil
2 cups fae tear sugar
1 tablespoon racid butter
3 rotten eggs
1 teaspoon Draumheim royal vanilla extract
¼ teaspoon bitter almond extract
1 teaspoon ground cinnamaim stick
½ teaspoon ground nutmeg heart
3 cups bone-white flour
½ teaspoon dried tears
¼ teaspoon baked alive powder
1 teaspoon baked alive soda
6-8 tablespoons blackhearted cocoa powder
2 cups finely grated greentoe squash
Pre-heat oven to 325. Grease and flour 2 small loaf pans or one large loaf pan; set aside.
In a large bowl, cream together the oil, butter, and sugar. Add eggs, one at a time, beating well after each addition. Pain is good for the soul.
Add the extracts.
In another large bowl, sift together the dry ingredients. Alternating between the two, add the dry ingredients and the grated greentoe squash to the egg mixture; about ½ cup of each per addition. Scrape the sides of the bowl often, making sure all ingredients are well blended. Nothing must be allowed to escape.
Pour batter into the prepared loaf pan of pans. Bake about 45 minutes if using small pans and an hour and 15 minutes for one large pan, or until an inserted toothpick or knight comes out clean. Allow to cool in the pan on a cooling rack for about 20 minutes.
Carefully remove from pan, allow to cool completely before slicing.


Its a good thing I'm growing my own veggies. Its a good thing I can choose to grow my own food, or buy it. Its a good thing I'm not desperate enough to be eating mud flavored with sugar this year. Seriously.
It's being called the "Silent Tsunami." In three years, prices for the basic staples that feed the world—wheat, rice and corn—have risen by a staggering 83%. For people in the developing world, affording enough food to eat is becoming a daily struggle for survival.
The New York Times is reporting that in Haiti, people are eating cakes made of mud mixed with a little sugar and oil to try and beat the hunger pangs. Without action to stop the upward spiral of food prices, 100 million people around the world will face deeper poverty and hunger, and hundreds of thousands will confront famine and starvation.
In the face of this suffering, we cannot be silent.
Sign the petition, spread the word.


Restaurants New Providence
Order Ahead, Skip the Line®, and Earn Rewards
Tropical Smoothie Cafe New Providence’s menu boasts bold, flavorful smoothies – like the Island Green® and Sunrise Sunset™ – with a healthy appeal, all made-to-order with quality ingredients. We find that real fruits, veggies and juices just taste better. Our toasted flatbreads, wraps, sandwiches, quesadillas and bowls are made to suit your tastes with quality meats, fresh produce and flavorful sauces, all with a bit of tropical fun!
Tropical Smoothie Cafe can be found at 1271 Springfield Ave . The following is offered: Restaurants - In New Providence there are 0 other Restaurants. An overview can be found here.
American Express , Visa , Cash , Discover , MasterCard


18.30 - 22.30
Monday - Sunday
basil, our award-winning Thai restaurant serves the finest authentic cuisine in a sophisticated setting. Enjoy the exquisite flavours of traditional dishes made from fresh ingredients and presented with creative flair.
basil provides three private rooms which can accommodate 20 persons for group dining or private functions. Each room is equipped with its own air-conditioning system, allowing smoking without inconveniencing guests in other areas of the restaurant.
How to get there :
There is no review available for this place at the moment. If you've been there and would like to write a review, please visit TripAdvisor.com


The Middle Atlantic PGA
2018 Hall of Fame & Awards Banquet
Washington Golf & Country Club – Arlington, Va.
March 17, 2018
6 p.m. cocktail hour followed by
7 p.m. dinner and awards program
Black-tie optional, jacket required
Dinner will be a duet of Filet Mignon and Chicken with dauphinoise potatoes and vegetable boquetierre
950 N. Stafford Street, Arlington, VA 22203, (703) 812-5130
$145 per night plus $17 parking, : Expires March 3, 2018
*PRICING IS PER PERSON*
Please contact Kelly Lawson at (540) 784-4723 or email@example.com with any questions or special dietary requirements.


More and more moms are choosing organic options when it comes to baby food to avoid harmful chemicals and ingredients, but organic baby foods can get expensive, taking a toll on mom and dad’s wallets. Making your own baby food from fresh fruits and vegetables is another option but can be a tedious process that’s nearly impossible while trying to tend to baby’s other needs. The BEABA Babycook Pro helps cut the time of preparing your own organically fresh baby food in half and makes healthy meals for your little one in just 15 minutes! This BPA, Lead and Phthalate free small counter top appliance steam cooks, blends, and reheats all-in-one for fast baby meals your can refrigerate or freeze to heat up whenever needed. The patented steaming process of the BEABA Babycook Pro is used because it locks in vitamins and nutrients your growing baby needs. It is available in 4 lovely color combinations and also comes with a book of recipes to try with your baby to find their favorites. A most loved pick for moms and dads wanting to feed their baby nothing but the best!
See why parents have loved using the BEABA Babycook Pro for over 20 years! Watch it in action in the video below! 🙂
Have twins or need to make more food at once? Try the BEABA Babycook Pro 2X that has double the cooking capacity!
PreschoolShop.com is a website that offers the latest trends in baby gear and is a participant in the Amazon Services LLC Associates Program and CJ Affiliate by Conversant. These affiliate advertising programs are designed to provide a means for this baby website to earn advertising fees by advertising and linking to Amazon.com and other affiliates. Find all of your baby or maternity needs right here!


This is my comfort soup. I started making it in Italy during the first year of our marriage. It has evolved significantly since then – then, when I made do with bouillon cubes from the discount grocery and had no knowledge of how to make a good broth from scratch, but – on the other hand – when I had the luxury of the liquid sunshine from a lemon picked from the tree outside the kitchen door just before dinner.
It is only recently, though, that I have found The Noodle for this soup. I have tried tortellini, egg noodles, and shaped pasta, and it was never quite right. Never quite right – until I threw in half a package of the spaetzle, a chewy German egg noodle, that I’d picked up at Aldi. This was the answer – the chewiness that I’d loved in the tortellini, but none of the filling that had so unfortunately clashed in the past. The egginess of the egg noodle without the slipperiness that I just couldn’t quite embrace.
This soup is more than the sum of its parts, which is why I’ve struggled with a name for it. “Lemon spinach egg-drop noodle soup?” Well, yes, but not exactly. I don’t think I’d like Lemon Spinach Egg-Drop Noodle Soup – too lemony, spinach-y, egg-y, and slippery-noodle-y. This is none of those things . . . It’s just comfort in a bowl – perfect for fighting a cold or The Cold or both. Enjoy!
1 T. butter or olive oil or schmaltz (rendered chicken fat)
3 – 4 cloves garlic, minced
8 cups chicken broth (I use homemade meat or bone broth)
1 tsp. dried thyme
8 oz. (1/2 package) Spaetzle
5 oz. frozen spinach
3 eggs, separated
juice of one lemon
salt and pepper to taste – don’t be shy
coarsely grated Pecorino Romano or Parmesan cheese
Sauté garlic in butter or olive oil in a soup pot until fragrant; do not let brown. Add chicken broth and thyme, bring to boil. If the broth has very little salt, add a bit of salt for the noodles to cook in – do not salt to taste at this point; the soup will get saltier as it cooks and the liquid reduces. Add spaetzle; maintain a low boil. When the noodles are nearly done, add the spinach, either still frozen or (to further reduce its goitrogenic properties) steamed separately; return to low boil.
While the spaetzle and spinach are cooking, separate the eggs. Beat the yolks in a bowl big enough to hold 2-3 more cups of liquid. When the noodles and spinach are just about done, pour three ladlefuls of soup, one at a time, into the yolks while whisking the yolks to keep the yolks from curdling.
Reduce the heat of the soup to a bare simmer and pour the yolk mixture in while stirring the soup. Drizzle the whites in while stirring or whisking the soup to create “feathers” of egg-white instead of big clumps.
Stir in lemon juice.
Add salt and pepper to taste.
Serve topped with grated Pecorino Romano or Parmesan.


Welcoming the new day in one of the best bars in Rome
Day & Night
Starting your day off right
Let us pamper you, as soon as you wake up, with a rich american breakfast buffet. At the Fortyseven there is something for everyone: homemade cakes, organic products, fresh croissants with excellent cappuccino, but also exquisite scrambled eggs with bacon and a wide selection of Italian cold meats and cheeses. A little luxury that you won't want to do without.
The pleasure of the American breakfast
The Fortyseven Hotel American breakfast is designed to satisfy the palates of its international clientele.
The flavour of Mediterranean cuisine
The Giano Restaurant & Lounge welcome guests during the winter months with a menu of delicacies from Italian traditional cuisine. Among the best places where to eat in Rome.


Grab & Go
Cocktails To Go
Appetizers, Salads and Soups
Add chicken $5
$10Marinated Brie Cheese with Onion, Garlic, Herbs and Spices
GF bread for $1.50
Main Dishes, Burgers, Banh-Mi
Banh-Mi and burgers served with fries
substitute for salad for $1
GF burger bun or bread $1.50
ALL orders, please call us directly 202-735-5895
We can't thank you enough for you continuing support! Keep ordering and stay safe!
"Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness."
"Although our gluten-free menu items are made and cooked using dedicated kitchen utensils and trays, they are prepared in the same facility and ovens as our regular menu items. We cannot guarantee that menu items are 100% free of gluten as there is always a possibility of trace amounts crossing over from other kitchen areas. Please consider this when ordering from our menu."


Published September 15, 2018
This guide features an interactive map of 100% gluten free eateries and gluten free friendly restaurants. Scroll down to see my list of gluten free restaurant picks along with things to do. Clicking the restaurant name will take you to it's Google Maps page for their address, phone number, and website information.
100% Gluten Free
Pike Place Area
2234 1st Ave, Seattle, WA 98121
Try: $1 Oysters during happy hour
This restaurant sources 90% of their ingredients from within a 360 mile radius of the restaurant. Their menu clearly indicates what is gluten free and vegetarian. The best time to go is for their daily happy hour from 3-6pm, which includes their oysters on the half shell for $1. Since citrus is not indigenous to the region, it won't come with a side of lemon. They provide a vinegar based sauce instead that pairs well with the succulent, sweet, delicate oyster. Come early, because it's first come first serve. And if you're an oyster fiend like me, you might eat half of the oyster stash yourself.
Umi Sake House
2230 1st Ave, Seattle, WA 98121
Try: Miso soup (yes it's gluten free!) and sushi sets (during happy hour)
After eating your own weight in oysters at Local 360, hop over to Umi Sake House next door for happy hour from 4-6pm. There will probably be people lined up outside the door waiting for the place to open. Browse their menu on the window to find what to enjoy. They clearly mark what's gluten free on the main menu. You'll have to do a little cross referencing between the happy hour menu and the main menu. I thoroughly enjoyed the miso soup, Seattle roll, and sushi set C. They provide a bowl of complimentary edamame to hold you over until the main dishes come.
Bathtub Gin & Co.
2205 2nd Ave, Seattle, WA 98121
Try: Flamingo Kid
After wandering around a back alley for a good 10 minutes, we FINALLY found this amazing "hidden" bar. There's a small black sign on the brick wall next to the wooden door. When you open the door you're greeted by a staircase that either takes you down to the lounge area or up to the main bar. We opted to sit at the bar. Their was a menu with list of creative drinks and I enjoyed the Flamingo Kid, a fruity, acidy rum and gin drink.
-A, 85 Pike St, Seattle, WA 98101
Buy: Teas by the oz
I LOVE TEAS! Tucked away from the main hustle and bustle of Pike's place is Market Spice. They sell teas, coffees, and spices. The highlight were the abundance of teas in jars you could sniff before asking one of the associates to it bag up for you. All the employees are super friendly and chatty, so make sure to carve out about 30 minutes of time to get your teas bagged up if you're ordering around 8 bags of tea and/or coffees.
Pike Place Market
Between Pike and Pine Street at First Ave, Seattle, WA 98101
I know, cliché, but for good reason. The market is filled with flowers, seafood, fresh produce, and food. Pike Place Chowder, a restaurant in the area, has gluten free and vegan chowders if you get hungry. Make sure to sample the fruit. I got to try the most delicious peach I ever had in my life in the market.
102 Pike St., Seattle, Washington 98101
Visiting the first Starbucks ever is photo op and bragging rights opportunity. Pop over for a selfie and a cup of coffee.
1428 Post Aly, Seattle, WA 98101-2034
Albeit a bit disgusting, the Bubble Gum wall is a photo stop must. Don't get too close to the wall or risk getting gum all over yourself.


Garlicky Parsnip and White Bean Soup
Other than pumpkin of course, parsnips are most often associated with fall feasts. But who says that you can't enjoy them at other times during the year? We've paired sweet parsnip with white kidney beans for the perfect, creamy winter soup combo. We've opted to top ours with toasted sesame seeds and fresh rosemary, but crispy pancetta or pumpkin seeds would be a perfect addition otherwise. Go ahead and use vegetable stock to make this a completely vegetarian meal.
WHAT YOU'LL NEED • 3 parsnips, chopped
• 8 garlic cloves • 2 tbsp extra virgin olive oil (+ extra to garnish) • Salt and pepper to taste
• 1 can white kidney beans (540g), drained and rinsed • 4 cups chicken stock • 1 tsp toasted sesame seeds
• Fresh rosemary
On a sheet pan, arrange parsnips and garlic in single layer. Coat in olive oil and season with salt and pepper. Roast in 400°F oven until parsnip is fork-tender and garlic cloves have softened, about 25 minutes.
Once roasted, in food processor or blender, combine white kidney beans, parsnip, garlic and chicken stock until smooth. Transfer to saucepan, bring to a boil. Reduce heat to medium, stirring, until fully heated through.
Drizzle with extra olive oil and dress with a sprinkling of toasted sesame seeds and fresh rosemary.


Welcome to the final installment of Foodie For A Year! I have had so much fun sharing family favorite recipes with you and discovering new ones thanks to this link up! Since this is a holiday-themed recipe I wanted to go the semi-homemade route to lighten some burden off the hostess shoulders. Instead of making my own cake I used a box mix which saves time and made mini desserts for easy portion control. You could use a regular sized bundt pan or make these into cupcakes, both would look (and taste!) just as good!
Since this isn't so much a recipe as it is a dump and bake, I'll just list what I used to make these darling mini bundts:
1 box Betty Crocker chocolate fudge cake mix
1 1/4 cup water
1/2 cup oil
Mix and bake according to box instructions.
Now, since I went
lazy easy on the cake I wanted to make a special frosting and ganache fulfilled that want. I used Martha Stewart's technique:
1 cup semisweet chocolate (I used chips because chopping up a chocolate bar went against my idea of "easy")
1 cup heavy whipping cream
1/8 teaspoon of coarse salt
I then spooned the ganache over the mini bundts and let it set (putting the bundts into the fridge helped with that.)
Some words of caution:
Spray those bundts pan with PAM like your life depends on it. If you think you've sprayed it enough, spray some more. I didn't spray enough PAM and that one little guy you see was the only one that came out intact. The rest were crumbs. I was devastated. So don't be like me and spoil your Thanksgiving (err, Christmas) dessert.
Thanks for joining Courtney, Elizabeth, Jamie, Sarah, Jamie and me for the final Foodie For A Year link up! This has been such a great link up and I can't wait to see what Holiday goodies you've been making! Share your recipe post below:
Linking up here.


Posted November 11, 2018 09:15:37When I first saw this ice cream scoop at a mall a few years ago, I couldn’t believe my eyes.
It looked like something you would see in a children’s book or a candy store.
It was a scoop of ice cream, with a smiley face and a smile.
This was the best thing I’ve ever seen in a candy scoop, and it was the only ice cream I ever had in my life.
The scoop of my childhood hero, the friend of my hero, was a small plastic cup.
And while it was only one scoop, I thought it was enough to fill the ice cream cup.
I thought, “This is amazing.
I can actually make something like this.”
I began researching the art of ice creams, which are one of the fastest-growing food businesses in the United States.
Since I was a child, I’ve watched my favorite food products come and go and wonder what the best ones were.
I grew up watching the food industry change and evolve.
Fast forward to my childhood.
My favorite food is ice cream.
Even my favorite ice cream flavor is based on a real ice cream company.
As I grew up, I grew more interested in ice cream culture and how it’s being impacted by technology.
When I saw this amazing scoop at the mall, I knew that I had to make it.
You see, I’m a chocolate lover.
Chocolate is my favorite flavor of ice-cream, and I love ice cream from my favorite chocolate manufacturer, Hershey’s.
They have such a rich chocolate flavor, so it’s no surprise that the Hershey chocolate ice cream is one of my favorite flavors.
So, when I saw the ice-corns at the toy store, I figured that I could make one that was chocolate-flavored.
To get the look I wanted, I started looking at the different Hershey flavors that were out there.
There were lots of different chocolate flavors, but none of them were as good as the Hersheys I had grown up eating.
After trying a couple different flavors, I found the Herscheys I really wanted.
Then, after researching the ice creamer I wanted to use, I went to the ice maker at the Toy Store.
Once I got the right size for the cup, I filled it with the chocolate ice creamed ice cream and added the ice and chocolate.
One cup of ice was all it took.
If you’ve ever tried ice cream cones or ice cream cups before, this is a simple recipe that takes no time at all.
Start by making the icecream scoop.
Place a scoop on the center of the cup.
Then, put the chocolate and the ice on top.
Put a little bit of chocolate on top for added texture.
Add the ice to the cup and shake to mix.
Now it’s time to put the ice into the cup itself.
Take a fork and dip a little spoon into the ice.
Let it sit in the cup for a minute or two, and then take the spoon out and dip it back in.
Repeat until all of the chocolate has been added.
Keep doing this until all the chocolate is in.
You will notice that there are some pieces of ice on the inside of the scoop, but they are still quite small.
For the best results, you want the ice in the center to be soft and shiny.
Because of the texture of the ice, you can use your fingertips to gently tap on the ice until it is soft enough to eat.
But, don’t get discouraged if you need to work a bit harder.
In my experience, you’ll want to use a spoon or chopsticks to scrape up the chocolate into the scoop.
This helps remove any ice crystals that might be left on the scoop that aren’t completely melted. Enjoy!


deals, events, food, Lincoln County Fair, links, major, media, movies, music, political, real estate, restaurant, show choir, sports, tax, TBHS, tech, tips Troy R-3
Restaurant Review: Zadock's [Jun 7, 2007]
***I dined at the newest restaurant in Troy shortly after it opened, but I am just now posting my review.***
I had a Rueben sandwich and a bowl of chicken and dumpling soup. I liked the fact that with my sandwich I could add a bowl of soup for only a dollar, which could possibly be that I am a sucker for things that are a dollar. The Rueben itself was good except for the fact that there was no 1000 island dressing on the sandwich. I informed the host of the lack of 1000 island when I went to pay and she checked on it and said that it was a miscommunication between the server and the kitchen. Apparently, the sandwich is supposed to be served with a side of 1000 island dressing.
Personally, I would prefer that the server ask when you order if you would like the dressing on the side or on the sandwich. The soup was alright. I don't really have chicken and dumplings a lot so I can't really critique it.
The prices are about average for a family-style restaurant, I think I spent about $10 for the soup, sandwich and drink. The other items on the menu all seemed to be priced pretty average. I didn't really see anything on the menu that stood out.
If you are curious about why the restaurant name sounds so ethnic it is because Zadock Woods was one of the two men behind Wood's Fort in 1799. I overheard a waitress say that when the restaurant owners went to the City, they were encouraged to use the name, Zadock's. The layout of the restaurant is nice with a fireplace in the middle of the dining area and tables along the wall that faces Hwy 47. Here's a link to the story of the Woods family.
Overall, I think the restaurant wasn't really anything to write home about. I haven't dined at Landmark lately, but I would imagine the two are a lot alike. Most of the things I saw on the menu seemed pretty plain. The restaurant needs more things and dishes to distinguish itself.


Multicultural Taste 2015
On May 23rd, 2015 the Restigouche Multicultural Association held a “Multicultural Taste Event” at the Centre de L’amitie in Campbellton. The event was held in conjunction with the Friend of Healthcare Foundation. The event was held to give members of the association and residents of Campbellton an opportunity to sample food from many countries. It was very well attended and following the food sampling attendees enjoyed karaoke.


BUSH CHEFS PRESENTING OUTDOOR COOKING CLASS
You can learn the great skill of outdoor cooking in Africa with our Safari Cooking Class. This class will enable you to use limited resources in the Africa wilderness to prepare a great tasting meal, anywhere anytime.
Whether you are a great outdoor cook or a wanna-be, this is the class for you. We are an award winning competition outdoor meals team and have taught several students how to prepare great authentic Southern Africa (Braaivleis) Outdoor Meals using our simplified cooking techniques. Our guiding principal is to have all our students leave our class with the knowledge and confidence to cook great Outdoor Meals anytime anywhere. Besides providing solid instruction, we designed our class to be a fun, hands-on experience where students spend the day cooking from breads, vegetables, meats and more, shoulder-to-shoulder with us pros, using open fire, gas and other alternative methods.
Our Outdoor Chefs takes tremendous pleasure in teaching, hosting and passing on the South African cuisine and culture of Braaivleis, Braai sandwiches, Pot Bread, and Potjie (not stew). All aspiring Outdoor Chefs love this class!!!
Travelling into Africa has its own perils - you are not always sure whether you will access to fresh water and there are restrictions in various countries on the movement of foodstuff, especially raw meat, dairy and poultry products. Somewhere you might get stuck as a result of foodstuff being confiscated due to animal disease control measures like Mouth-and-foot-disease [MFD] or even a disease like Rift Valley Fever or swine flu or bird flu.
Setting up a picnic at a game reserve is always fun and above we have a couple of ideas.
It is of no use getting upset with the Police or veterinary officials at road blocks or veterinary control gates if they do confiscate your foodstuffs - they are simply doing their jobs. The secret is in doing proper planning for your meals, water and beverages on safari.
South Africans are known for their love for "braaivleis en pap" [barbeque and a maize/corn porridge]. And if you take away their meat they get very upset.
Safari meals or dinners do not have to consist of meat related dishes - you can be stylish by pre-cooking a lot of your meals and freeze it. Normally only raw meats are confiscated and once you have pre-cooked it, it will not be confiscated.
When planning for foodstuff or meals on safari try those foodstuff that has the least weight - use dry foods like pastas, maize, soups, dry bread mix to bake your own "potjie" bread etc.
Some of our recipes are in Afrikaans so if you need it in English drop us an email and we will gladly send it to you.
To find out more about our Safari Cooking Class use the contact form HERE and in the message field enter "Safari Cooking Class"
All information on this website is for educational and information proposes only. Camping Adventures Africa will not take any responsibility for damage to equipment or any injury. Before cooking out doors make sure to get proper in-field training and familiarize yourself with your cooking environment.