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Muesli Bar Recipe - Recipe for Homemade Muesli Bars. This tasty and chewy muesli bar is delicious, simple to prepare and packed full of nutritious nuts. You can add all sorts of nuts and dried fruit into the mix. In this particular recipe I use raw pumpkin seeds, sunflower seeds, desiccated coconut, dried, unsweetened cranberries and sesame and flax seeds. All the ingredients are bound together by a mixture of butter, honey and a little brown sugar.
The muesli bars can be kept in an airtight container for at least a week -- if they haven't already been eaten of course! Ingredients: 1 cup of rolled oats1 cup of unsweetened desiccated coconut1/3 cup of wheatgerm1/4 cup of sesame seeds1/2 cup of sunflower kernals1/2 cup of raw pumpkin seeds1 cup of dried, unsweetened cranberries1/4 of flax seeds100 grams of butter (just under 1/2 cup)1/2 cup of honey1/8 cup of brown sugarBaking or waxed paper Preparation: Grease and line a square baking tin with baking paper. Recipe: Home-made Granola @Not Quite Nigella. This has got to be one of my favourite cereals, not only for its gloriously nutty and crunchy taste but also for its nutritional benefits. Without meaning to bore you with the boring health details, the fact is that it is incredibly low in fat (the only fat being what is in the nuts and seeds), its also full of those fabulous seeds sunflower and sesame as well as being made up primarily of rolled oats which are also very good for your health.
The most important part though, the taste, is more delicious than anything muesli you'll ever buy (I always find the untoasted ones dry and the toasted ones are sprayed in oil). You can customise it to have the nuts and fruit of your desire (I sometimes add pepitas) or even make a chocolate and peanut version. It can also be made into breakfast muffins so there's really no excuse not to try it.
NQN's cranberry, macadamia and yogurt coated berry version NQN's cranberry, macadamia and yogurt coated berry version Makes 2.5 litres Ingredients. Recipe: Low fat Low GI tropical muesli with mango, coconut and macadamias @Not Quite Nigella. Each year for Christmas, we go to the Blue Mountains and rent a house to stay in. And every year I've brought a batch of my own Home Made Muesli or Granola so that the healthy eaters can have it for breakfast.
Don't worry, there's also sky high stacks of french toast and pancakes made, we're not all virtuous at this time of year. Last year I made a cranberry, macadamia and yogurt coated berry version of this but this year I thought I'd make it a bit more tropical, a toasted muesli studded with dried mango, macadamia and coconut. Most toasted mueslis or granolas spray the oats with oil so that they crisp up nicely but this also means that the healthy breakfast you were seeking is effectively negated by the generous spraying of oil. Not this one, it gets its crunchy texture via apple juice.I don't want to give any claims or low fat since the nuts and seeds have fat in them(but the healthy kind) but the fact is that this is free of all added fat. Bircher Muesli Ingredients. Muesli Recipe. Guest Post: Summer Greens Salad with Grapes, Goat Cheese, and Walnuts. A few months back, I had the honor of sharing a guest post for Joy of Joylicious blog on her birthday.
She is one talented lady, so I was delighted and not a bit surprised when many of you were as excited to discover her as I was to introduce her. There's been plenty of fabulous stuff going on since then over at Joylicious, ranging from a website redesign to irresistible new recipes like these honey yogurt berry popsicles. But being the sweetheart she is, Joy still took the time to make us a lovely picnic-worthy summer salad. And here to tell you all about it, I present to you my good friend, Joy! I met Xiaolu this year through the wonderful World of blogging. When I was a little girl, my family loved going on picnics. Laying there for hours, we’d talk about our hopes and dreams, laugh about memories of our families back home. The food would be packed up, trash thrown away, and when there was nothing else left except for the blanket on the ground I’d lay in the middle of it. Chickpea Salad.
Can it really be? Is Labor Day Weekend just a few days away? A friend of mine mentioned that starting next week, Starbucks will begin brewing their Pumpkin Spice Lattes; I actually learned that if you’re really yearning for a taste of fall, you can probably even order one now. But as much as I adore pumpkins and spice and all things nice, I think I want to hang on to summer just a wee bit longer.
In my neck of the woods, we’re in that gorgeous time of year, where the early mornings and evenings require sweaters and slippers. The markets now are full of so much freshness, it is the perfect time of year to dice up those gorgeous heirloom tomatoes, crunchy cucumbers and vine-ripened jalapeño peppers. If you’re looking for a perfect side dish to serve for your Labor Day barbecues, you will love this one.
Yield: Serves 4. Leave a Comment. Beloved Green: Chickpea Salad. This spring I completed my first ever full marathon. And now I am barely running. My non-running friends do not understand when I try to explain how a good run keeps me grounded. Most tell me I am mental for running at all. But the truth is, when I am not out running regularly my whole body is out of sorts. It does not help that I have been on a baking binge lately. Don't worry, I will not stop baking my desserts as I get back on my running bandwagon. But I think I should also post a few of my post-run meals.
True fact, when I ran cross-country in high school my dates used to think I was awesome. And although I made a salad today for my post-run meal, don't be fooled. The Shopping List: For the Salad 2 Hearts of Romaine lettuce2 cans chickpeas, drained 1 bunch of green onions1 red pepper1 vine tomato2 tsp crushed garlic The Dressing 1/4 cup olive oil4 Tbsp Red Wine Vinegar1 Tbsp brown sugara dash of salta dash of pepper The Method: Wash and cut the lettuce, green onion, pepper, and tomato. Chopped Apple Salad Recipe.
Kung Pao Chicken. Kung Pao Chicken Kung Pao, Kung Po or Gung Po Chicken is a popular Chinese Sichuan dish which consists of small chicken cubes, mixed vegetables, peanuts, Chinese cooking wine and the key ingredient Sichuan peppercorns and you need to use lots of them. Coming from the Sichuan province which is known for their spicy dishes because of their peppercorns, this dish is prepared in such a way it’s not just hot and spicy but it will leave you that numbing sensation. Kung Pao was named after Ding Baozhen which is an official of the Qing Dynasty which became the governor of the Sichuan province around the mid 1800′s. Kung Pao was his title which is translated as palatial guardian. Now for this recipe I will not use the Sichuan peppercorns as I don’t know where to find them, instead will be using cayenne pepper to achieve the spiciness we are after.
So if you love spicy dishes you should try this out. Ingredients: Method 1. Like this: Like Loading... Related Twice Cooked Pork In "Chinese" Mapo Tofu. French Potato Salad. The Mother of All Potato Salads One nice thing about potato salad is that it’s, well . . . a salad. And the classic French version is a very basic salad indeed. Think of the classic green salad. The formula is uncomplicated and endlessly adaptable: Take lettuce, toss with oil and vinegar, season with salt and pepper. Perhaps add shallots or other aromatics for flavoring (fresh herbs go well).
That’s it. Now, replace the lettuce with warm sliced potatoes and you have — French Potato Salad. What’s more, once you know how to make this classic recipe, you’ll have the foundation for every other type of potato salad out there (mayonnaise, mustard, whatever). Recipe: French Potato Salad This potato salad is best served warm or at room temperature. This salad will keep fine in the refrigerator in an air-tight container for a day or two. There are hundreds of recipes for this potato salad, but they’re all quite similar.
Ingredients ProcedureCook potatoes using the Potato Salad Basics Recipe. Grilled Corn Salad Recipe. Grilled Corn Salad I grew up in Illinois where there is an abundance of corn. Every summer we would eat fresh sweet corn for dinner almost every night. I miss Illinois’s sweet corn, but luckily Utah’s sweet corn is pretty tasty as well. My favorite summer meal is corn on the cob, watermelon, and garden tomatoes. Really, what else do you need in the summer? The other day I bought a half a dozen ears of corn from a local farm stand and made a Grilled Corn Salad. If you haven’t tried grilled corn, you must. I let the corn cool to room temperature and then removed the corn kernels from the cob. We ate the grilled corn salad plain, but the next day Josh got out the leftover salad and ate it with tortilla chips.
If you like this Grilled Corn Salad, you might also like: Corn Salsa with Lime from Gina’s Skinny RecipesCharred Corn Salad from ShutterbeanBlack Bean Salad from Simply RecipesSweet Corn Salad from Two Peas and Their Pod. Chicken Shawarma. I often associate memories with food (or food with memories?) And eating kebab always reminds me of Paris. Strange, eh? Well, not so much. As I have already mentioned in my post on Fried Rice, foreign food restaurants and eateries were not so common while I was growing up in Italy. And that too in such a big and cosmopolitan city like Milan. Recipe adapted from Chef in disguise Ingredients: 300 gms – 10.5 oz. chicken tenderloins, cut in strips 1 red onion, thinly sliced A few cherry tomatoes, sliced Coriander leaves Baked chips (made with extra virgin olive oil and salt) Tarator Sauce Whole meal Pita Bread For the chicken marinadeJuice and zest of one lemon 1 cup yogurt 2 tbsp extra virgin olive oil 2 cloves of garlic 2 tbsp ketchup 1 tbsp vinegar 1/2 tsp paprika 1/2 tsp all spice 1/2 tsp salt 2 tbsp tahini sauce 1/4 tsp cardamom 1/8 tsp nutmeg 1/4 tsp cinnamon 4 cloves 2 bay leaves 1/2 teaspoon of mastic NOTE: mastic can be found in specialty shops that sell Middle Eastern ingredients.
Mango Cucumber Rice Salad. Well, that’s it guys! I’m off to beautiful and hopefully sunny Cuba. In a few hours, I will have both my feet buried in the sand and will be staring at the grandiosity of the gorgeous turquoise ocean. Oh bliss! But let’s do one more recipe before I go, shall we? This one started with a picture… You know the kind of picture that just makes you stop and stare and totally lose track of time? Well, that’s exactly what happened to me when I saw Natalie’s beautiful Mango-Cucumber Rice Salad. I just had to have it. I didn’t waste any time and added the recipe to my Must Try List, although it wasn’t really necessary.
It didn’t take long before it made it to my weekly menu. Hmmmmm! ). Perfect.Flavor.Combination. No doubt this one would make an awesome contribution to any potluck dinner, or a lovely dish to bring on your next picnic. There’s only one small tiny little detail that I would change. What was I thinking, leaving quinoa out?
I’m strange like that, sometimes… Mango Cucumber Rice Salad Notes. Colorful Bell Pepper Pasta Salad – Take II. Now that’s more like it!!! This is EXACTLY the flavor that I’d been after! After I got carried away last week while trying to create this exact salad, which resulted in a totally different experience, I figured I had to give it another try and STAY FOCUSED… and this time, I really nailed it! Here is one salad that is so tasty, it will knock your socks right off. This salad right here the very description of summer in a bowl. It’s forkable freshness… it’s a carnival of vibrant colours and a festival of delicious flavors and aromas.
Seriously, it’s hard to believe that something that doesn’t require any cooking at all (other than the pasta, that is) could fill your entire home with so much fragrance while you are making it… unreal! I was in the kitchen cooking when my son came out of his room with his friend to ask what I was having for supper because it smelled so nice! But of course, he didn’t want any. Well, I just found the perfect replacement! YAY for me! Pasta salad - perfect side dish for Braai Heritage Day 2010 | My easy cooking by Nina Timm.
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