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Cooking! We may love it or hate it, but we females have to live with it. We may don multiple hats with ease but this one task over which we ladies beat our brains out is – “what to cook”! Sharing this recipe that does not require cooking, does not need oil and yet it's super healthy and tasty - particularly for the growing kids.
Check out the recipe here:
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A Great Cookbook put out by the Folks at the Culinary Arts Institute in Chicago.
Find it at Flourisheshome.etsy.com
Thanks for looking!
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A Great Cookbook put out by the Folks at the Culinary Arts Institute in Chicago.
Find it at Flourisheshome.etsy.com
Thanks for looking!
H Manson, G.P. LaPierre Grocery - Mille Roches; Lost Villages Museum; Ault Park; Long Sault, Ontario.
A Great Cookbook put out by the Folks at the Culinary Arts Institute in Chicago.
Find it at Flourisheshome.etsy.com
Thanks for looking!
egg beaten with chopped onion and fried, garnished with green pepper.
Advantages, short cooking time, hot meal
cold, hearty salad: beans, diced tomato, chopped onion. Dressing is equal parts olive oil and lemon juice.
Advantages: no cooking except the beans, filling and refreshing
microwaved meat loaf, microwaved yam and potato, stir-fried greens
Advantages: relatively short cooking time, full, hot meal
Shrimp, snow peas and bell pepper: three simple ingredients that cook quickly to create sweet, crunchy, salty, tender goodness. Swap out the vegetables if you prefer. Try zucchini or boy choy.
Keep it simple but be certain not to overcook the shrimp; keep them moving until they just turn tender and pink.
This easy, one-dish meal takes about 20 minutes to make (10 to prep and another 10 to cook) so you can be out of the kitchen in no time.
For the full recipe and video click here.
Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.
10 minutes compared to 60 or so.
For the group "2015 Weekly Alphabet Challenge" this fits the theme Q is for Quick.
114/365: 23 April 2015.
Ingredients:
1 block frozen tofu,* thawed for 10 min or so and cut into 3-cm cubes
1 small onion, sliced
4 heads small bok choy (or equivalent), chopped roughly
2 tbsp sesame oil
1 knob ginger, cut into matchsticks
2 tbsp soy sauce
1.5 tbsp mirin
water
1 star anise
This only takes about 15 minutes but it's a satisfying dish!
Saute the onion in the sesame oil on medium heat until it begins to brown. Add the ginger, give it a stir, and pour in enough water to just cover the onions. Add the soy sauce and mirin. When the mixture boils, gently add the tofu and cover the pan. (The tofu should be about halfway submerged in the liquid. Add more water if this isn't the case. Also add a bit more soy sauce if you like a stronger taste, but keep in mind that the tofu will soak up the liquid.)
If bottom of pan becomes dry, add more water. Add bok choy stems to pan, cook covered for a minute, and add leaves. Turn heat to medium-low. Add star anise--make sure it's submerged in cooking liquid. Cook for a few more minutes, until bok choy tastes cooked through but is not overly limp. Remove the star anise before serving. Depending on your preference, you may want to serve this with a bit of additional soy sauce.
*Freezing tofu changes its texture. It becomes spongy and chewy. Some people say it tastes meaty. Anyway, frozen tofu works well in gently simmered dishes because it soaks up flavor like a sponge.
I like to freeze tofu by first pressing the water out of it and then wrapping it in saran wrap and putting it in the freezer. It's easy to do this in advance; I often cook something that only uses half a block of tofu, so I just freeze the half I don't plan to use that day. To use the frozen tofu, simply thaw it for ten minutes or so and slice it into big chunks.
You can also freeze it in the package, liquid and all, but in that case you'll probably want to thaw it until it's soft enough to squeeze the water out over the sink.
Using a base of chilli and olives, this simple blended mix is stirred together with the pasta to get a delicious tasting dish!
Recipe available now at www.melbedggood.com/recipe-olive-tapenade-pasta/
Black kitchen pan with Patagonian prawns (Pleoticus muelleri), also commonly called Argentine prawns, Argentine red prawns, Argentine prawns or southern prawns. Prawns after having been cooked in short broth.
Black kitchen pan with Patagonian prawns (Pleoticus muelleri), also commonly called Argentine prawns, Argentine red prawns, Argentine prawns or southern prawns. Prawns after having been cooked in short broth.