Sunday, November 13, 2011
Wednesday, October 12, 2011
Saturday, October 8, 2011
At the kitchen, I washed the stems+ leaves with tap water, and washed my hands...very important for cooks to do this steps particularly when dealing with food that will be eaten fresh or stored raw/non-cook.
Next, separate the leaves from the stems a place them on a separate bowl or directly on a blender. Also mince one garlic (terminology?) and get the olive oil and the cup measure ready. I
I use 2 1/2 cups of olive oil. I add the first cup and about 1/3 of the leaves and press grind. Now add the garlic and grind. Mix.
Add the other 1 1/2 cup of olive oil and the leaves in small increment. At this time the blender will begin to protest and you need to help a little stirring the mix from top with the help of a wooden spoon. Continue the process until you grind all the leaves. This is really the basic pesto. This recipe yields a 300-400 g of plain pesto.
If you want to keep the pesto for a long period of time, you need to add some kind of preservatives. I prefer spices such as pepper and salt.
You can experiment with pesto flavors. The most common additives for enhanced flavors include sea salt, aged Mozzarella cheese, hot peppers, and pine nuts.
Monday, September 26, 2011
What is gluten sensitivity? And what are the gluten intolerance symptoms? Gluten free recipes included
2-3 potatoes vegetable oil sage dill (optional) pepper (not optional) onions salt(optional) 2 garlic cloves.
Boil the potatoes but do not allow them to be soft. Cut the potatoes in pieces of similar sizes. Now in a skill (iron pan) stir fry the pieces of onions until they begin to become transparent. Add the pieces of boiled potatoes and continue stir frying until they are golden. As soon as you add the potatoes also add the sage, dill and minced or chopped garlic . When the potatoes are golden retire the pan from the heat source and add salt and pepper to taste!
Happy eating! See your gluten free diet and good eating, eating delicious and health food. It is easy!
Sunday, August 28, 2011
The following article provide some suggestions for you to save money in plumbing bills.
Tips To Save Money In Plumbing Bills
Monday, August 15, 2011
I learned to play a bit with a recipe and my creativity. I learned that I have a strong tendency to change recipes.
But what else can be learned from cooking a soup? First, I learned to be flexible. After reading the recipe in ‘1000 vegetarian recipes’, I was not sure I had all the ingredients. I did not know what a vegetable bouillon was. I know it sounds silly, but the word ‘bouillon’ was not in my vocabulary. I had a word ‘cubitos’—Spanish for ‘ little cubes’. My recipe called for a cup of milk, but oh wait…I didn’t drink milk then. Would almond milk work? It had to, because my mind was already set up for that soup and I was not going to go out to the grocery store. This reminded me that flexibility and resourcefulness are keyingredients for an enjoyable cooking experience.
You may wonder why I did not have all the ingredients for that recipe. The short answer is that I did not have the recipe when I was at the grocery store. I bought the squash because there were many at the market, and they looked great. And also because I had been thinking of cooking peanut butter-pumpkin soup or squash soup for a while. I have two good friends who make excellent squash soups so I have those memories in my bank of good experiences.
I started by imagining my end product. It puts me in the mood of cooking! I portrayed a smooth, delicious and beautiful soup, already served in a nice plate. I can even smell it, and feel it. The idea made me happy. Why is that?
As you may know, food has a strong connection to memories and feelings. It is no different for me. This yellow silky soup has always been a messenger of the gods for me. Pumpkin soup will always remind me of home. Back home, I called it ‘sopa de zapallo’ or ‘sopa de ullama.’ I grew up having a traditional dish, called ‘guisao’, which I won’t describe here in details, but it was a dish served only on Good Fridays. Guisao is made of small pieces of pumpkin, cassava, fresh spices and fish. That dish, in itself, represents an encounter of cultures indigenous Mesoamericans and Spaniards.