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Cooking of traditional "charcoal buns" (kolbullar) over open fire at Gregoriemarknaden in Östersund, Jämtland, Sweden.
TGIF to all my dear Flickr friends. Thank you for you friendship, your inspiration, your creative commenting and interest. ♡ Cheers!
btw anyone going to the Goodwood Revival tomorrow, the Pimms are on me ;)
Plastic measuring cup - Feel free to use this photo for your website or blog as long as you include photo credit with a clickable (hyperlinked) and do-follow link to
When there is a big celebration, the Ashram will hold a mass feeding and usually about 200-300 people will come. Despite of the hard work, the cooking crews have always been doing their hard work with big smile!
COOKING CARAVAN: Maggi is reaching out to thousands of women in Côte d’Ivoire
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Nestlé is happy for you to use this image to illustrate a news story, blog or article. Please credit the photo: © Nestlé
Florence Adino prepares fish at her restaurant on the shores of Lake Victoria in Kisumu, Kenya. She recently installed a rocket stove in her kitchen, which is more economical and cleaner than her old stove, allowing Adino to expand her business. Photo: Peter Kapuscinski / World Bank
COOKING CARAVAN: Maggi is reaching out to thousands of women in Côte d’Ivoire
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Nestlé is happy for you to use this image to illustrate a news story, blog or article. Please credit the photo: © Nestlé
I like to make up recipes as I go. A guy at work gave me an egg plant, some peppers and summer squash. So I decided to try something new. I got out my mandolin and thin sliced half the egg plant (the whole thing would have been too much), a jalapeno, a hot banana pepper, the squash, and half a red onion. I layered them with chunky pasta sauce (big chunks of tomato and carrots), a mixture of ricotta cheese (mixed with garlic, brown eggs, bread crumbs, coriander flakes, black pepper and oregano flakes), mushrooms, mild cheddar, sharp cheddar, provolone, mozzarella, Parmesan, and Romano cheeses. I lightly salted it and it is now in the oven, baking slowly for about 90 minutes to make sure the vegetables are cooked.
cooking in the alleyway behind the restaurant. i love the poster in the right-hand corner. it just seems so out of place. :)
On Saturday morning, Jim drove his motorcycle to the Men's Breakfast at The Rock Church. Later I went there for Praise Team practice for tomorrow's service. Then Jim helped me cook a recipe. It wasn't strictly vegetarian because I added canned chicken broth.
I found this recipe online when looking for a way to cook some fresh kale that I'd bought at Publix. It was already cleaned and chopped.
Vegetarian Kale Soup
Ingredients
2 Tablespoons olive oil
1 yellow onion, chopped
2 Tablespoons chopped garlic
1 bunch of kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon
1 (15 oz.) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 oz.) cans cannellini beans (drained, if desired)
1 Tablespoon Italian seasoning
2 Tablespoons dried parlsley
salt and pepper to taste
Directions
Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.
277 calories/serving, 4.5 g fat, 0mg cholesterol