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Top Chef

Top Chef

ESL Podcast Blog » Become an ESL Podcast Member Today! Register Now for a Basic or Premium Learning Guide Membership See a Sample Learning Guide! What do I get with my Learning Guides Membership? An 8-10 page guide for every new podcast episodeComplete transcripts (ESL Podcast and English Cafe)DefinitionsSample sentencesComprehension questionsAdditional explanationsCultural notesPodcast newsletterInformation on new products and services More Information – FAQ’s 1. Download a free Learning Guide. The Learning Guide includes all of the following: Complete Transcript – You will receive the entire transcript from all future ESL Podcasts and English Cafés – every word that is said on the podcast! Basic Learning Guide Membership – $10.00 per month – You get the 12 new Learning Guides released in each 30 day period (one month) that you are an active member; Learning Guides must be downloaded within two weeks of their release. Note: You can only download Learning Guides during your paid membership period. Register now! 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Recipe to Feed a Crowd: Slow Cooker Barbacoa Beef There are very few foods that feed a large crowd with little effort. Tacos may be the simplest option for feeding a lot of people, and today we are bringing you one of our favorite taco stuffings: Barbacoa beef, tender and full rich, complex flavors. Yes, did you know you can make that tasty stuff you buy at Chipotle in your own kitchen — and in your slow cooker no less? I have a serious thing for barbacoa. It's a love affair to be written about as in the steamiest of romance novels. Barbacoa is a simple dish that can be made into all sorts of meals. So, even if you're not having thirty football crazed fans over to your house for the Super Bowl, make the full amount anyway. Editor's Note Just stepping in to clear up some confusion with the original recipe, which called for cooking the barbacoa on WARM for several hours, and problems some people were having with the meat not becoming totally tender after even an overnight cooking time. Happy slow cooking! Slow Cooker Barbacoa Beef

Crabmeat-Avocado Quesadillas read reviews [2] Yields sixty 2-inch quesadillas. by Paula LeDuc from Fine Cooking Issue 14 Last Edit Date: 7/22/2011 3:53:41 PM This recipe makes individual two-bite hors d’oeuvres, but you can make a full-sized quesadilla and simply cut it into wedges after frying—not as pretty, but quicker. For the mango salsa: 1 ripe mango, peeled, pitted, and diced into 1/4-inch cubes 1/2 red bell pepper, seeded and finely chopped 1 large ripe tomato, peeled, seeded, and diced 2 Tbs. finely chopped fresh chives 2 Tbs. chopped fresh cilantro 2 Tbs. fresh lime juice 1 fresh jalapeño, seeded and finely chopped Kosher salt and freshly ground black pepper For the quesadillas: Make the salsa: Combine all of the salsa ingredients and let stand at least an hour at room temperature so the flavors can develop. Make the quesadillas: With a 2-inch cookie cutter, cut out 120 circles from the tortillas (you’ll get about 10 per tortilla). Make Ahead Tips Photo: Scott Phillips

5 Easy Steps to a Winning Social Media Plan So you’ve set up your social media empire using Twitter, Facebook, LinkedIn, and you’re blogging too. But how do you make it all work together? You want to reach potential clients and establish your authority online, but what’s your plan? This article delivers five foolproof steps to get you on your way to finding, formulating and distributing content that will get you noticed. Content could include your own blog posts or links to others people’s work posted on your social networks. #1: Find Your Target Audience. The first step in social media planning is largely the first step in identifying your brand—determine who you are and who your customers are. What unique aspect of your product or service attracts your target population? Are you a veteran business coach who works with small entrepreneurs? You’ll need to determine what your readers want to know from you, what their likes and dislikes are and where they congregate. You’ll also need to find the right tone. Become a reporter/editor.

Garden update + Spring Herb Dressing recipe | Raw Candy It’s a long weekend here in Canada, and so far it has been a great one! We kicked it off with a trip to Ikea on Saturday, on a mission to find patio furniture. We’ve been looking for weeks, but have had one hell of a time finding a set that would fit out the narrow window-door that leads to our rooftop, where the patio is located. But Ikea never lets me down – success! Today was an absolutely beautiful day in Toronto, so I took advantage by spending a little time in my community garden plot, and a little more time tending to the potted plants in the patio garden. I’m so excited by how much the kale has grown in the three weeks since I planted it. I also planted some new little kale plants, along with a few rainbow chard. So I took advantage of the bounty of spring herbs and created a new salad dressing for my kale, broccoli raab and cabbage salad. Ingredients 1 avocado 3 tbsp water 2 tbsp tahini 2 tbsp lemon juice 1 tsp tamari handful each of chives, cilantro, parsley Instructions Like this:

Vegetarian Cheese Quesadilla For the shredded tofu: Cut the piece of tofu into 1/4 to 1/2-inch even slices. Pour the oil into a large pan, add half the amount of sliced Serrano peppers and cook until they soften and change color a bit. Remove and discard the pepper slices from the pan. The reason for cooking the Serrano pepper first is to provide a nice aroma to the oil. Finely chop the rest of the Serrano pepper. Cut the pieces of fried tofu into very thin shreds. For the sautéed onion and green bell pepper: In the same pan, re-heat the oil. For the harissa-seasoned tofu: Bring the heat to the highest setting. Assembling the quesadillas: In a hot, un-greased cast-iron skillet, re-heat 2 tortillas, one at a time, for about 20 to 30 seconds on each side. Transfer to a cutting board. Stack a mound of quesadillas on a platter. Bon appétit! You can also garnish the quesadillas with salsa. I absolutely love Thanh Son tofu.

Sprouting Chia Seeds Chia sprouts...These little beauties bring new meaning to the word "micro-greens"! They are tiny. Although I have been eating chia seeds for many years, I had never sprouted them until recently. My favorite resource for sprouting, sproutpeople.com has the proper instructions for sprouting this little powerhouse of nutrition, so please check them out. In the commercial, it looks like the famous chia pets are made of clay, and spread with the moistened gelatinous seeds. Here is my method: I wet the pie plate, and sprinkle on some chia seeds, leaving plenty of room for them to grow. Next, I add some water,(about 1/16 of an inch) and soak the seeds. The next day there are already some seeds bursting open! They soon absorb all the water, so I add a sprinkle as needed to keep them moist. Soon they start turning green:) For a few hours a day, I cover them with a clear glass pie plate of the same size. They love the sunny window. About a week later they are ready to harvest. They are so cute:)

Fresh Tomato Salsa Recipe Print Photography Credit: Elise Bauer What is one sign of a good taqueria? It’s easy to make, you just need chopped up fresh tomatoes, chiles, onions, cilantro, some lime juice, and seasonings. Because this particular salsa is made with fresh ingredients, it will last as long as you would expect cut fresh tomatoes to last. Follow me on Pinterest Fresh Tomato Salsa (Pico de Gallo) Recipe When using fresh chile peppers always taste first before adding! Ingredients 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed1/2 red onion2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to tasteJuice of one lime1/2 cup chopped cilantroSalt and pepper to tastePinch of dried oregano (crumble in your fingers before adding), more to tastePinch of ground cumin, more to taste Method 1 Start by roughly chopping the tomatoes, chiles, and onions. 2 Place all of the ingredients in a food processor. 3 Place in a serving bowl. Hello!

Newsletter - MAKE - Giancarlo Giametti 1.Slice the eggplants into about 1/3" discs. Sprinkle slices with a small pinch of coarse salt on each side and place in a single layer between two clean kitchen towels. Place a cookie sheet on top and weigh down with something heavy (a few cans of beans or tomatoes will do). Let the eggplant sit for 20 minutes. 2.Preheat the oven to 350°F. 3.Lightly dredge the eggplant slices in the flour. 4.In a 13" x 9" baking dish, arrange as many slices of eggplant as can fit snugly in a single layer. 5.Bake for 25 to 30 minutes or until the cheese is melting and bubbling and the house smells divine. 6. Print this recipe »

Hot Dog Chili - Hot Dog Chili Recipe This hot dog chili recipe makes a great quick and easy dinner for busy weeknights. The directions here are for making this chili on the stove, but you can also make it in the Crockpot. Just dump everything in, and cook the chili on low for 4-6 hours. Cornbread and apple pecan coleslaw make great side dishes for this hot dog chili. Don't Miss: Winning Chili Recipes Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: 8 servings Ingredients: 2 Tbsp. olive oil8 nitrate-free lean beef hot dogs or chicken or turkey hot dogs1 medium onion, diced1 28 oz. can crushed tomatoes2 14 oz. cans mild chili beans (not drained)1/2 cup ketchup1/4 cup yellow mustard1/4 cup relish4 oz. chopped green chilies (optional)1 Tbsp. chili powderkosher salt and pepper to tastechopped onions and shredded cheddar cheese for garnish Preparation: Heat olive oil in a large, heavy saucepan or dutch oven over medium-high heat.

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