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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
A Kalamazoo Public Library program on January 27, 2010, complete with recipes, food facts, cooking tips, and samples from Elizabeth Forest, People’s Food Co-op’s queen of fast, nutritionally-packed, delicious, family-friendly foods. www.kpl.gov/
Cooking for Hwajeon(Flower Rice Cake)
March 31, 2016
Institute of Traditional Korean Food, Jongno-gu, Seoul
Ministry of Culture, Sports and Tourism
Korean Culture and Information Service
Korea.net (www.korea.net)
Official Photographer : Jeon Han
This official Republic of Korea photograph is being made available only for publication by news organizations and/or for personal printing by the subject(s) of the photograph. The photograph may not be manipulated in any way. Also, it may not be used in any type of commercial, advertisement, product or promotion that in any way suggests approval or endorsement from the government of the Republic of Korea.
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윤숙자 교수의 화전(花煎) 만들기
2016-03-31
한국전통음식연구소
문화체육관광부
해외문화홍보원
코리아넷
전한
First beet harvest from the 2021 garden took place second week of June. I keep it simple with variations on adding olive oil, apple cider vinegar, onion, salt, soy sauce, lemon. They don't need much.
Cooking, close up
Recipe:
1 tsp achiote
1 tbsp light sesame or extra-virgin olive oil
1 large onion, chopped fine
4 large cloves garlic, minced
1 jalapeño chile, seeded and minced or to taste
2 tsp ground cumin
1/2 tsp ground coriander
2 medium tomatoes, diced
1 lb medium-firm tofu- pureed in blender
1 tsp salt or to taste
4 corn tortillas, cut into 1/2-by 1-1/2-inch strips
1 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
1 cup soy cheeze, shredded
Set a skillet over medium-low heat. Add the achiote and oil and stir until the oil turns a bright reddish orange. Remove the seeds from the oil and discard.
Raise the heat to medium-high heat. Add the onion and stir-fry for 2 to 3 minutes, until translucent. Add the garlic, chile, and bell pepper and stir-fry 2 to 3 minutes longer. Add the cumin and coriander and stir-fry briefly until the vegetables are tender.
Add the tofu and 1 teaspoon salt. Add the tortilla strips and continue cooking until they soften. Stir in the lime juice and add more salt if needed. Add the cilantro, top with cheeze and cook until melted and tofu is cooked. Serve immediately.
A Kalamazoo Public Library program on January 27, 2010, complete with recipes, food facts, cooking tips, and samples from Elizabeth Forest, People’s Food Co-op’s queen of fast, nutritionally-packed, delicious, family-friendly foods. www.kpl.gov/
A fire to do some cooking at the renaissance fair. Shot made during our photowalk in Heildeberg (Flickr Klub Karlsruhe).
Canon EOS 40D
1/640s
ISO 400
f/6.3
Heidelberg,
Germany
Tumblr - Twitter - Facebook - Google+ - 500px
Copyright © BorisJ Photography - Boris Jusseit - all rights reserved - please do not use this image on any media without my permission.
willowgrovedaycamp.com/willows/
At this time in the camp season each child has found his/her favorite activities, which include Basketball, Soccer, Nature, Boating/Fishing, Tennis, Mini-Golf, Dance, etc.. Another favorite activity is when the Willows ride the Big Wheels. Everyone really loves racing their cars around the track. Of course, all The Willows love swimming and riding “Magic,” the pony.
Last week ended on a tasty note with our campers making Tie Dye bread in Cooking. After the bread was dyed, it was turned into grilled cheese or toast. Everyone found it yummy!
On Tuesday the Tadpoles and Minnows went to Woodcraft where they painted bird houses. They really enjoyed choosing their favorite colors. The Willows really love participating in big kid activities.
Our theme this week was “Up, Up and Away.” In Camper Creations, the children had fun making and decorating refrigerator kite magnets. They can’t wait to display them at home! In Ceramics, the children enjoyed adorning their ceramic bathing suits. These projects will be painted and sent home before the end of camp. We hope you enjoyed your child’s
ceramic hands/foot prints and ceramic faces.
While Carnival was postponed on Thursday the day was full of terrific rainy day activities. Our theme was “Harry the Dirty Dog” and we made a special snack, read the book, watched the movie and made our furry friends.
This fun filled week ended as the campers were thrilled to participate in the annual Carnival on Friday. It was a huge success and everyone had a terrific time. The campers played games, went on rides, ate lots of goodies and won prizes at various booths. Also on Friday was “Puttin’ on the Hits” where The Willows danced to the “Banana” song from “Despicable Me.”
About Willow Grove Day Camp
Willow Grove Day Camp provides summer fun for kids who live in Willow Grove, Abington, Blue Bell, Hatboro, Horsham, Huntingdon Valley, Lafayette Hill, Philadelphia, Plymouth Meeting, Southampton and the surrounding areas. For more information on the Willows at Willow Grove Day Camp please visit: willowgrovedaycamp.com/willows/
Cooking is certainly easy these days. All I had to do was stick the salmon in the toaster oven for ten minutes, warm the potatoes in the microwave for a couple of minutes, and pull the broccoli salad (not shown in this picture) out of the refrigerator. (I did make the broccoli salad. Fresh Market marinated the salmon and roasted and herbed the potatoes.)
I don't do much cooking but here I'm heating up a can of chilli con carne to have with some rice which is cooking in the microwave oven.
The hereios of the We're Here! group have paid a visit to the Take a Picture: of yourself right now! group today at the suggestion of Indie Photos.
Stuck for an idea for your daily 365 shot? Try the hereios of the We're Here! group for inspiration :)