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One of my favorite food bloggers, Annie of Annie’s Eats , reached out to a few of us fellow bloggers about having a virtual holiday party. When you meet so many great people online that share your love of food, it really is a tragedy that you’re too far away to invite most of them to share in your real-life holiday get togethers, isn’t it? So, of course I was on board with a virtual eating extravaganza!
Ahhh; quinoa. How I love thee.
Have a sweet New Year! Rosh Hashanah is my favorite holiday. The Jewish New Year, it’s the perfect mix of New Year’s and Thanksgiving with a big family get-together and, of course, lots of food. After all, it is a Jewish holiday.
Got a minute? What about five? In the next 300 seconds you could be snoozing through your alarm, watching 1/12 of an episode of 60 Minutes, walking from your dorm room to class, waiting in line at the grocery store , wasting time on Facebook , crunching your way through 62.5% of an eight minute abs video, or helping the kid you babysit through five mad-minute math worksheets.
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Sunday, February 5, 2012 Kale Fried Rice I don’t know about you, but when I heard Gwyneth Paltrow coming out with a cookbook , I rolled my eyes. I was a bit like “What can that skinny-macrobiotic diet-eating B know about real food? Doesn’t she only eat her food raw?” ( Yes I am the type to make snap judgements, in case you can’t tell. ) But then I heard some pretty good reviews about it, so when I was browsing the library one day and saw it, I decided to check it out.
Thick, sweet, and spicy mango sauce, surrounded with baked tofu, snow peas and coconut rice. Ingredients Mango sauce: * 3/4 cup organic apple juice * 1 mango, pit removed * 1/4 cup lemon juice * 1/4 cup coconut water vinegar or apple cider vinegar * 1/4 cup sunflower oil * 1/4 cup sugar free ketchup * 1/4 cup fresh grapefruit juice * 2 tbsp braggs liquid aminos or soy sauce * 1-2 jalapenos * 1/4 tsp Himalayan rock salt
[Update:] Also check out the Onigiri (omusubi) FAQ! Onigiri (or omusubi, the other name for the same thing), the cute little rice ball, has really become popular outside of Japan in the last few years, in large part it seems due to its iconic status in anime and manga. While the onigiri is not limited in Japanese food culture to just bento use, it’s an indispensable part of the bento maker’s repertoire. Previously on Just Hungry, I’ve explained how to make onigiri twice: the traditional, hot salty palms way , and an easier method using plastic wrap and a cup . And you can always use a plastic onigiri mold if neither method appeals.