Key Chords
Key Chords app generates guitar chord progressions automatically. Use it free online, or get the app for Mac, Windows or iOS (iPad) - Click on a chord to preview how it sounds. - Drag and drop to arrange the chord progression - Tweak the settings to control the playback speed Or role the dice and Key Chords will automatically generate a nice sounding progression. Select a Key: Select a key and choose a the major or minor scale. The resulting chord chart will display applicable chords for the selected key. Click a chord: ... and you will hear a cheap computer generated guitar playing the chord. Drag & Drop: - Chords from the chart into the progression timeline. - Rearrange Chords in the progression. - Remove chords from the progression. Roll the Dice: ... and a random chord progression will appear in the timeline. The numbers below each chord in the progression refer to the number of "beats" the chord will linger for. The "Rake Speed" refers to the speed of a single "strum." The main chart areas.
Frankel :: NY Times Best Seller & Celebrity Natural Food Chef
Great veggie lasagna! Makes 4 servings Ingredients 8 ounces whole wheat lasagna noodles 15 ounces part-skim ricotta 1/3 cup chopped basil 1/4 cup toasted pine nuts 1/3 cup packaged pesto 4 ounces shredded part-skim mozzarella Preparation Preheat the oven to 350. Combine the ricotta, basil, and pine nuts in a small bowl. Spray a 9x13 baking pan with cooking spray. Repeat with another 1/3 of the pesto, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the pesto. Bake for 30 - 45 minutes or until heated through and bubbling. Print
Homemade French Fries
Why there is no need to purchase pre-made fries in the freezer aisle – in pictures and rhyme: One potato (find a potato) Two potato (cut the ends off) Three potato (cut slices) Four (cut fries from slices) Five potato (Toss in herbs and olive oil) Six potato (Bake) Seven potato (Eat!) More! See how easy? Baked French Fries Author: Erin Alderson Recipe type: Side Dishes Prep time: Cook time: Total time: Serves: 2 1 large Potato1 tablespoon olive oil1 tablespoon garlic1 teaspoon black pepper1 tablespoon oregano1 teaspoon mustard powder1 teaspoon parsleysalt to taste Preheat oven to 425˚.Before cutting potato, rinse well under water. Related
84th&3rd | Spicy Carrot, Tomato and Lentil Soup
I love soup. I know, it’s a big statement. There is this little cafe downstairs from my day-job office. They are friendly, and they make a good cup of tea and they have soup at lunch….$8.50 soup. It does come with lovely bread, but really, $8.50? This soup was inspired by one of their regular ones, and it is so simple I have made it twice already. Also, winter is really getting to me this year. At $8.50 a bowl I had to give this a go. Spicy Carrot, Tomato and Lentil Soup Ingredients: 500g [1lb] carrots – approx 3 large or lots of small ones 1 large brown onion 1-2 cloves garlic 2 cans chopped tomatoes in juice* 3/4 cup dry French Green Lentils* 3 cans stock [or water with 2 tsp stock powder] 1 Tbsp Italian mixed herbs 1-2 tsp hot paprika [optional] Olive Oil, Sea Salt and Cracked Pepper Full Method in Under 100 words: Roughly chop onion and garlic and saute on low in a splash of olive oil for two mins. Add lentils and spices and stir for a minute or two to combine. Serves 4-6 Notes:
Roasted Cauliflower - Your Vegan Mom
Totally addicting bar snack or nutritious side dish? You decide. I am completely fine with it being both. Roasted Cauliflower 1 medium head cauliflowerabout 2 tablespoons canola oilabout 1/2 teaspoon garam masalaabout 1/2 teaspoon saltabout 1 tablespoon minced fresh cilantro (optional) Heat the oven to 400.
What Are You Eating This Weekend? Here's a Salad Idea I'm Excited About (Yes, SALAD): Vitamin G: Health & Fitness
Friday, 1/27/2012 at 4:00PM by Lexi Petronis Email meHealth writer. Loves '80s music, spin class, and velvet-nosed kittens. Wishes nachos were a food group. Oh boy, I am completely T-ing G it's F today. Julia at Fat Girl Trapped in a Skinny Body has such a clever, why-didn't-I-think-of-that idea for always having a healthy salad ready to go: layer the ingredients in a jar. The key is to keep the dressing away from the leafy greens so they stay crispy; you just shake up the jar when you're ready to eat. Have an excellent weekend, everyone! More salad recipes that rock: * Share-a-Recipe Day: the Most Delicious Salad Ever * Chickpea Salad With Cumin Dressing and Yogurt * Salmon-Salad Sandwich
Generation Y Foodie: Cuban Style Rice and Beans
Rice and beans is an ultimate comfort dish. In Cuba, this dish is referred to as Moros y Cristianos, which translates to Moors and Christians. The traditional preparation requires cooking with a ham hock and white rice. Read more for the full recipe! Step by Step Instructions:1.
Frozen Banana Bites
Planning to try this recipe? Be sure to check out the new Banana Bites FAQs post answering some of the most frequently asked questions for the best results and fun variations! I'm the kind of person who cannot go through even one day without consuming at least two servings of chocolate. OK. Maybe I've survived before with just one (possibly zero if my peanut butter intake was high enough that day). Last night, as per usual, I was craving my daily dose . . . with no treats to munch on. (Source) Truth time: It was like 9:30 PM, when I usually start turning in. What you'll need . . . 2 large bananas1/4 to 1/3 cup vegan chocolate chips1/4 to 1/3 cup natural peanut butterUnsweetened coconut flakes Method . . .Set out a large plate or bowl with a piece of parchment or wax paper on it.Cut up the bananas into good-sized chunks. Again: Be sure to check out the new Banana Bites FAQs post answering some of the most frequently asked questions for the best results! Try the Ultimate Vegan Ice Cream!
Peaches & Vanilla Cream Pops « The Craving Chronicles
Uh, it’s hot. Really hot. Like excessive heat warning, face melts when I walk outside, can’t eat anything but frozen foods hot. So I made popsicles. All of my waiting paid off. Printable RecipeAdapted from Bon Apetit Makes about 4 popsicles Ingredients 1/4 cup + 1 tablespoons granulated sugar 1/4 cup water 1/2 vanilla bean, halved lengthwise 2 cups pitted, sliced and peeled peaches (about 2-3 medium peaches) 3 tablespoons heavy cream 3 tablespoons plain greek yogurt (I used Chobani 2%) 1 tablespoon bourbon (optional) Directions Place sugar and water in a saucepan over medium high heat. Add peaches and vanilla syrup to a food processor. Pour into popsicle molds, add sticks and freeze until firm. Like this: Like Loading...
Butternut Squash Gnocchi with Rosemary Brown Butter | Vegans Eat Pencil Shavings
Taste the flavors of autumn in this cozy dish This is the perfect recipe to make on the first day of fall! The cinnamon plays off the richness of the butternut squash, and the rosemary brown butter is aromatic and savory. Vegan parmesan cheese and fresh chopped parsley is the only way to finish off this beautiful autumn dish. Ingredients: 1 small butternut squash (About a cup and half of cooked flesh) 4 tbsp. olive oil 1/2 tsp Cinnamon 1 tsp basil Salt and pepper 2 1/2 cup flour plus more if needed Chopped parsley (for garnish) Vegan Parmesan (for garnish) 1 recipe of Rosemary Brown Butter Directions: 1) Preheat the oven to 375 degrees. 2) Cut the squash in half and remove the seeds. 3) Roast squash for 45 minutes or til tender. 4) Once squash is cool, scoop out flesh into a mixing bowl. 5) Add the flour to the squash and mix with a wooden spoon til you have a dough ball. 6) Shape dough into a ball and place in an oiled bowl. 10) Boil 4 quarts (16 cups) of salted water in a large pot.
