Flat Abs Diet: 7 Low-Fat Dinner Recipes The secret to flat abs? Foods like whole grains, low-fat dairy, and lean protein, which curb hunger, boost your calorie burn, and prevent belly bloat. We've combined these slimming ingredients into a week's worth of delicious dinners. Prep time: 20 minutes Cook time: 25 minutes Makes: 4 servings Ingredients 1 pound flank or hanger steak Juice of 1 lime, plus lime wedges for serving 1 teaspoon kosher salt 2 garlic cloves, crushed 1/2 teaspoon mild chili powder 3 teaspoons vegetable oil 1/2 red onion, sliced 3 bell peppers, 1 each red, yellow, and orange, thinly sliced 1/2 cup fresh or frozen corn kernels 8 small corn tortillas, warmed 1/2 avocado, sliced 1/4 cup grated low-fat Monterey Jack 1/4 cup salsa verde or 2 tablespoons chopped fresh cilantro 2 tablespoons sliced pickled jalapenos Reduced-fat sour cream (optional) Directions 1.
What’s the difference between Tannins and Acidity? « Anti Wine Snob What’s the difference between Tannins and Acidity? This one stumped me for a while. When you read about wine-especially red wine–you invariable hear some mention tannins and acid. What’s the difference? WHAT TO READ ABOUT WINE BRUCE PALLING | UNCORKED | February 5th 2008 yashima/Flickr Most wine lists are content to bamboozle customers, writes Bruce Palling. A crisp glass of Chablis in hand ("the most compelling white wine of all"), he scans his book shelf and offers some tips on whom he reads and trusts ... Special to MORE INTELLIGENT LIFE Wines, like all of us, have finite lives. Magic Sauce Recipe I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that.
Blend « Anti Wine Snob JackaRoo Big Red 2003, SE Australia, $7.35 for 750 ml(49% Cab, 44% Shiraz, 7% Merlot)(Red Wine) According to my Google search, “Jackaroo” is an Australian term for an apprentice on a cattle station or ranch…. Well, that makes me want to say something cutesy involving Australian slang and barbecue, but I shall refrain from doing so. You’re welcome. In short, “Big Red” is a good description for this JackaRoo wine.
Food / Wine Matching - wineloverspage.com A lot of people fret about matching just the right food with the exact wine to complement it, but this tasty decision isn't really as tough as all that. It may help to keep in mind the simple reality that humans have been making wine to go with food for more than 5,000 years, and most wines go very nicely with most dishes. It's easy to go right, and hard to go wrong, as only a few combinations don't work well. Deena Kakaya Vegetarian Recipes & Cooking Somewhere along the journey, the lines between work and play, rest and recreation changed. For most of the years that my husband and I have been together, we shared energy and squinted-eyed enthusiasm for filling our pockets of free time with making memories, having fun, exploring, travelling and being spontaneous in a sensible sort of way. Our summers were long and full of weekends away and eating outdoors and with friends in the weekday evenings. Each summer we would make our trip to our favourite spots in Cornwall.
Freakonomics and Where All These New Wines Come From - Aftertaste by Lot18Aftertaste by Lot18 We are asked all the time about the new wine brands that appear in Tasting Room shipments and on Lot18. Neptune’s Trident? The Stub? The Tender? Mythmaker? I’ve never heard of ANY of these wineries! Lebanese Lentils, Rice and Caramelized Onions (Mujadara) Recipe : Aarti Sequeira Directions Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
Wine Berserkers - international wine social media, online community, and forums TN: CellarTracker Texas Offline - Part Two Post #1 by Joe Dulworth » May 26th 2010, 6:26am Some CellarTracker forum members decided to gather for a few days in San Antonio, TX to share some wine and good times. Paul Bertolli's Cauliflower Soup recipe on Food52.com Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community
Summer of Swirling: V.I.P. Table Favorites Article & Reviews by: Eric Guido It has been a summer full of fine foods, good friends and some absolutely beautiful bottles of wine. It has also been one of my busiest summers to date. My workload has been tremendous, hence the lack of updates here on the blog, but that doesn’t mean my focus and dedication have waivered. I feel it’s time to do a little summer recap and introduce my readers to some of the great bottles I’ve enjoyed—before they are all gone. Rockpool's Cream of Cauliflower Soup with Parmesan - Gastromony Cauliflower rocks. My kids love munching on little steamed florets of it and the classic gratin of cauliflower is a venerable side item to accompany any main meal. Unfortunately, half a head of cauli has been about $4 in the supermarkets and not a great deal cheaper at markets. I’m guessing this vege is pretty susceptible to insect infestation (who hasn’t bought a cauliflower that wasn’t home to those tiny bugs) so an edible crop gets pretty pricey. It was therefore almost a shock for me to walk into Coles last week to find a whole head of cauliflower going for $1.80. Now that is a bargain worthy of Dawn French swooning over!
Shiraz In the Vineyard: The vineyards are planted on the floor of what was, many millions of years ago, a great inland lake. Evidence of this lake can be seen in the massive water washed boulders. As the rainfall declined the lake dried up leaving a deposit of calcareous silt many meters thick.