All that extra excersize doesn't mean you can eat whatever you want and still expect to lose weight. I know, I tried that route. It doesn't work.
So with the advice of my doctor, and nutritionist, and mind you I am NOT offering up medical advice, just telling you what is working for me.
I don't know about you, But I LOVE Pizza. Particularly ham, pineapple, red onion, and bell pepper. If I can add sun dried tomatoes all the better! But that tends to be heavy in carbs and fat. So I worked up a recipe that is hard to beat that can be done in a Coleman camp oven. (I'd love to do the cauliflower crust but the camp oven doesn't get hot enough...).
What equipment will you need?
- Dual burner camp stove. I use a Coleman 424 Dual fuel.
- Fuel for your stove. If using liquid fuel a funnel / filter for that fuel as well. If using propane, make sure your stove is compatible with your fuel source. I.E. the Brinkmann 2 burner stainless steel camp stove will be overpressured and damaged bu connecting to a 20lb cylinder. Use only the green small cylinders.
- Coleman Camp Oven. There are others, I use the Coleman because, well I have it, and like the way it works.
- Aluminum Foil.
- Hot pad for removing / adding to the oven.
- Mixing bowl.
- Cutlery, serviceware etc...
You will need the following ingredients.(We prefer organics, make your own choices) Prep ahead of time unless you are long term camping such as Full time nomads, and long hunting trips.
- Whole wheat tortillas
- Canned tomato sauce. 8oz
- Garlic powder
- Italian Seasoning.
- 1/2 cup of 50/50 mix of 2% shredded Mozerella 2% shredded medium cheddar.
- Toppings of your choice.We use...
- Italian sausage crumbles pre cooked.
- Sun Dried tomatoes
- Red Onion slices
- Bell Pepper slices
- chunk pineapple
- sliced cooked ham or better yet, Canadian Bacon if you can get it.
Pre heat and stabilize your stove / and oven to 350 degrees F. Place your rack in the middle position. If you are lucky enough to have 2 racks, place one middle, 1 top.
Pour tomato sauce into mixing bowl. Add 1 tbsp Italian Seasoning, and a pinch of garlic powder. Mix thoroughly.
Tear off a piece of aluminum foil sized to the rack of your oven. Do not block the airflow all the way though. Allow about 1" from the sides.
Place tortilla on the foil, spread your tomato / pizza sauce like a regular pizza, and add a thin layer of cheese. Add your toppings, and another layer of cheese.
The sandwich of melted cheese when you are done helps keep the toppings from falling off.
Place your pizza(s) in the oven and cook for 15-20 minutes until the cheese is thoroughly melted and the toppings are hot.
Repeat as your dietary requirements see fit.
Serve with a Cesar salad.
If you don't already have the gear, here are some links for the major pieces of gear. Purchasing from Amazon through our links helps support our efforts. We really appreciate it.
The camp stove we use mostly is our Coleman 424 Dual Fuel. It is far more fuel efficient than a propane stove and shares a common fuel with our vehicles (regular unleaded gasoline).
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by Daniel Galmiche - A classic French cookbook featuring true authentic French bistro style recipes from appetizers to desserts. Most dishes are illustrated by a photograph.
There is nothing fancy or pretentious in this book. It simply covers a large repertoire of hearty, friendly, feel-good, French food. A great book to have. A great book to give.
200 + pages - Hardcover


I just had some great Mediterranean food and am contemplating getting it again for dinner this weekend. Naturally I thought – what kind of drink complements Mediterranean food best? The closest food I could find on Natalie Maclean’s drink matcher was hummus, which apparently pairs well with Retsina (a unique Greek white wine) or Voignier (a French white wine).
Eatingwell.com lists some of the best wines for Mediterranean food: Marchesi di Barolo Barbera d’Alba Ruvei 2006 ($16), Marchesi di Barolo Barbera d’Alba Ruvei 2006 ($16), and 14 other brands based on the specific food item you’re eating.
Other than Mediterranean, I'm always interested to find out which wine, spirit or cocktail goes best with which kind of ethnic cuisine. For example, I personally think Scotch takes best with a traditional shepherd's pie, but that's just me being fancy. It goes pretty well with everything else, including Spaghettios, too. With Cinco de Mayo coming up, I'm hoping my readers will let me know about their favorite beverage choices to pair with Mexican and Latin cuisine -- and, I trust my esteemed readers will have something better than just "a margarita." Come on, be creative!


Egg Dying With The Easter Bunny At Whole Foods Market This Weekend
Here comes Peter Cottontail, hopping down the bunny trail...to Whole Foods this weekend!
That's right, the Easter Bunny is stopping by Whole Foods Market in Shreveport this Saturday, April 15 from 11 a.m.-2 p.m and will be fun for the entire family. This FREE event will include a picture with the Easter Bunny, sampling of some egg-celent appitizers, and dying an Easter egg with all-natural food coloring!
For more information, click HERE.


- 3 eggs
- 1 cup sugar
- 1 cup whole milk
- 1/2 cup butter, melted
- 1/4 teaspoon McCormick® Pure Vanilla Extract
- 2 ounces unsweetened chocolate, melted and cooled
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup chopped pecans
- Whipped topping and fresh raspberries
- In a large bowl, beat eggs and sugar until foamy; beat in the milk, butter and vanilla. Stir in chocolate.
- In another bowl, combine the flour, baking powder, salt and baking soda. Stir in chocolate mixture just until moistened. Fold in pecans.
- Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with whipped topping and raspberries. Yield: 16 waffles.
Originally published as Chocolate Pecan Waffles in Simple & Delicious July/August 2009, p20
Reviews for Chocolate Pecan Waffles
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Find Official Address of Gerber Baby Food:
Send your email to Gerber Baby Food at the above address or you can personally visit the place on the given address.
The Email Address to Send Email to Gerber Baby Food:
Communicate with Gerber Baby Food through the email address displayed above for any query, help, suggestion and feedback.
Call Gerber Baby Food on the Helpline Number: 1-800-284-9488 (Call by Touch)
Pick up your phone and call Gerber Baby Food on the specified contact number.
HERE if the provided contact numbers, email address or website of Gerber Baby Food are invalid.
Know More from their Website:
Open www.gerber.com website and get all required information from there.
What is Gerber Baby Food?
Gerber Baby Food is one of the products, produced by Gerber in the United States market. It is one of the leading baby care producers in the United States. Under this category, the customers can find nutrition food for daily. Addition to the Baby food, Gerber also supplies formula, snacks, meal, beverages, etc., products in the market. Addition to the New Jersey headquarters, the company also operates office in Michigan. Gerber Baby Food has been available in the market in 1867. The Company provides all the feeding formulas for new birth baby to the Three year's children. Addition to food, the company also offers the insurance plans for the children. It also provides the baby wear.
Gerber Baby Food is available on Nationwide network of store of the company. Moreover, the company also provides online food purchasing facility through partner online retail stores like of amazon, Target and Walmart.
Gerber Baby Food Additional Customer Service Number:
Together with the upper given customer service number, the customers have also option to use the following numbers to reach the customer service representatives of the company.973-593-7500
is the phone number of headquarters.1-800-461-7842
is the phone number of Gerber Children wear.
Important Links on the Web of Gerber Baby Food Company
Gerber provides the various facilities on the official of the company. The Customers can access these facilities through the direct links provided by us.Gerber Baby Food Nationwide Store Locator:
www.gerber.com/store-locatorGerber Baby Food Safety and Research Information:
www.gerber.com/our-story/safety-and-researchGerber Baby Food Newsroom Center:
Addition to this, the company also offers the opportunity to the customers to contact it on social media s. The Company also provides all the latest information about Gerber Baby Food on official accounts on these s. The Customers can easily access the official accounts of the company through the following direct links.Direct Link of official Presence of Gerber Baby Food on Facebook:
www.facebook.com/gerberDirect Link of official Presence of Gerber Baby Food on YouTube Channel:


On Ash Wednesday, Catholics typically don't eat meat. I have a great recipe for crawfish etouffee and wanted to enjoy this traditional south Louisiana dish. I headed out to the grocery store to buy some crawfish tails so I could make crawfish etouffee. In the seafood cooler area, I found just what I wanted: crawfish tails from a company called Boudreaux. These have to be good, right?


Terms and Conditions
Valid Until 30 Jul 2020
Shisha Lounge bistro and café is located at Solaris Montkiara, Kuala Lumpur, Malaysia. Started operation in 2010, Shisha Lounge has been one of the best Middle Eastern restaurants in Malaysia. Bringing unforgettable taste of Mediterranean and Middle Eastern dishes to Malaysia.
Shisha Lounge Restaurant is situated in Solaris Montkiara, Kuala Lumpur, Malaysia and it is undoubtedly providing the finest Middle Eastern cuisine and brings the most unique experience of Middle East in South East Asia.


WHETHER you’re looking for a cookbook, history lesson or a travel guide, Barcelona Cult Recipes offers a bit of everything.
Inside its coffee-table-worthy hardcovers you’ll find more than 250 pages of pure Spanish inspiration, traversing everything from tapas and raciones (main dishes) to desserts, drinks and even addresses for some of the city’s best bars and restaurants.
Those lucky enough to have visited the colourful Catalonian capital will delight in being able to recreate the flavours of holidays past; think iconic dishes such as gambas
al ajillo (prawns in garlic sauce), albondigas (meatballs), patates bravas and, of course, crema Catalana.
Spanish gastronomy is stunning in its simplicity, which is why many of the recipes in this book call for fewer ingredients, but demand quality.
A recipe for pan con tomate (bread with tomato, a hallmark of Spanish breakfast cuisine), for example, requires only rustic white bread,
ripe tomatoes, garlic cloves, olive oil and salt — so sourcing the best you can find of each is what will take it from nice to next level.
As you flick though the pages, you’ll notice fish and seafood form a significant part of Barcelonian fare, with boquerones (anchovies), bacalao (cod) and gambas (prawns) some of the region’s most celebrated mainstays. Peppers, potato, paprika and artichoke also feature heavily.
While some of the ingredients may be harder to source (such as padron chillies, sea urchins, borage — a herb native to the Mediterranean, or wild boar), most are readily available, or can be substituted.
For those yet to journey to the coastal mecca, consider this a
mouth-wateringly illustrated introduction to its cultural and culinary customs, annotated with anecdotes and insights into the Spanish ways of eating, dining and drinking.
A must-have for fans of Spanish cooking, customs and culture.


This cracker appetizer can be made in just minutes!
Another great thing about them is they are only 1 point each! That’s for blue, green and purple.
I live in Michigan and we still have to stay home. I am itching to get out of the house to see family and friends.
I will definitely be making these crackers for an appetizer at our next party!
The crackers I used were Good Thins Gluten-Free made with rice, simply salt. 20 of them are only 4 points.
I bought Boar’s Head salami that was pre-sliced. It was nice and thin which was perfect. Five slices was 4 points.
Each piece of salami was cut into four pieces, giving me 20 all together.
I bought plain whipped cream cheese to put on the cracker. I mixed it with some garlic powder, salt and pepper.
To top them off I added some chives. That’s it! Super easy and super good!
You can even make these an hour or two before you need them, just keep them in the freezer.
Yield: 20 – 1 point each for blue, green and purple
- 1/4 cup plain whipped cream cheese
- 1/8 teaspoon garlic powder
- Pinch of salt and pepper
- 1 oz. Boar's Head salami, sliced thin
- 20 Good Thins Simply Salt Rice Crackers
In a small bowl mix together the cream cheese, garlic powder, salt and pepper
Cut each piece of salami into 4.
Spread a little cream cheese over a cracker, add one piece of salami and sprinkle with chives. Repeat until all of the crackers are done.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!


Kilo Black Series Milk And Cookies - A simple flavor for the simple joys in life. The classic chocolate chip cookie, dunked into a glass of cold milk for everyone to enjoy!
Primary Flavours: Milk, Cookies, Chocolate
1 x 50ml Bottle of Kilo Black Series Milk And Cookies E-Liquid
*Supplied in 60ml Bottle to allow addition of a nic shot to create a 3mg strength.


Cheesecake baked in little jars with roasted nectarines
Here's an easy, delicious and totally adorable dessert to do this weekend, fromage blanc cheesecake, baked into cute little jars. You can make it even more lovely by topping with roasted fruits, in this case I use tangy sweet nectarines scented with lemon verbena. Nothing stops you from making this your own by using a combination of fruits, herbs, and even nuts of your choice. What makes this cheesecake truly special, besides its oh-my-god-this-is-adorableness quality, is the luscious texture, like caressing you with satin, and the fact that you can make it by pretty much dumping all the ingredients in your food processor.
This is also a recipe that exemplifies my thieving ways as a cook. I lift ideas, recipes, presentation tricks and others from cook books, kind friends, talented chefs I know, and restaurants I love, to mix, match, and generally muck with them until I come up with something I can roughly call my own. I'm a polite thief, mind you, I always give credit to those I borrow from. For this one, the fromage blanc cheesecake recipe is adapted from the one given to me by my friend Mark Denham, whose new restaurant Bishop cannot open fast enough for me. (Later this year he said.) The idea to serve it in a jar is shamelessly cribbed from another friend, the Manresa pastry chef Deanie Hickox. Deanie has been doing a cheesecake-in-a-jar dessert for ages. I adore the idea, but her recipe requires things that are not widely available for home cooks, so I adapted Mark's instead.
So there, that's how this recipe came to be. It might just be the summer dessert for me this year. It can be made well in advance, and used as a blank canvas to play up a variety of poached/roasted/stewed fruits. You can even top with store-bought preserves directly from the jar. Fresh berries, perhaps macerated briefly with a bit of sugar, lemon juice, and/or liquor would do very well too. Also good with this, my strawberries in hibiscus and vanilla syrup.
Fromage Blanc Cheesecakes baked in little jars, with lemon-verbena roasted nectarines
makes 8 servings in little 200 ml or 7 oz jars
First you make the crumbs
1 stick | 120 g butter
7 oz | 200 g Graham crackers (about 12 pieces)
1/4 cup | 70 g brown sugar
a pinch of salt
Melt the butter in the microwave. Roughly crumble the Graham crackers into the bowl of your food processor, add the sugar and the salt, process until they become fine crumbs. Transfer the crumbs into a medium bowl, pour the melted butter over the crumbs, stir with a fork until the butter is evenly distributed.
Use about 2 tablespoons of crumbs per jar, press down the loose crumbs until you have a somewhat packed crust on the bottom of the jars. Wipe the side of the jars down if you've made a bit of a mess. Set aside for the cheesecake batter.
Spread the rest of the crumbs evenly on a pie plate or a small baking sheet. Set aside for now.
For the fromage blanc cheesecake batter
1 lbs cream cheese
8 oz | 225 ml fromage blanc (I use Cowgirl Creamery)
4 oz | 110 ml crème fraîche or sour cream (The only difference I can tell is about $5. Be sure to use natural sour cream with no stabilizer or stuff you can't spell.)
1 cup | 200 g sugar
juice from 1/2 lemon (reserve the other half for the fruits)
1/2 teaspoon sea salt
2 large eggs
1/4 cup | 30 g AP flour
Put all the ingredients except the flour in the bowl of your food processor. (Just rinse and wipe it down after you've made the crumbs, no need to really wash it.) Process until fully incorporated, wipe down the sides a couple times to make sure all the ingredients are completely blended. Then, sprinkle the flour over the batter and process again until fully incorporated. Depending on the brand and consistency of your ingredients, this batter may be loose enough to pour, or something more like the consistency of mayonnaise.
If you don't have a food processor, or you got them guns like FLOTUS, go ahead and do it with a whisk and a mixing bowl. I salute you.
Pour or spoon the batter into each jar, making sure to leave enough room (1/2 inch or 1.25 cm) on the top so you can fill with the topping later. Tap the jars on the counter (line it first with a tea towel so you don't chip your pretty jars or, worse yet, your expensive counter top), this will let out the air bubbles so your cheesecakes don't end up looking like the surface of the moon later. Note: If you're using canning jars with an attached top, you might want to remove the top first so they're not so unwieldy in the oven. A pair of pliers and a little dexterity should do the job just fine.
Place the filled jars in a deep roasting pan, carefully fill it with hot tap water until 2/3 way up the side of the shortest jar. Set the oven racks to have one in the middle of the oven, and another just below it (with enough room to put your glass or ceramic baking dish.) Lower the oven to 325F |160C. Place the cheesecake pan on the top rack and bake for 40 minutes. Place the pan with the excess crumbs on the lower rack and bake for 10 minutes to crisp up, meanwhile you can deal with the nectarines.
Now the roasted nectarines
6-8 medium nectarines | about 800g
1/4 cup | 50 g sugar
1 tablespoon flour
juice from the other half of the lemon
7 leaves of lemon verbena (optional)
Cut up the nectarines into small wedges (about 8-10 pieces per fruit), put them on a pyrex glass or ceramic baking dish. Add the sugar, flour, lemon juice, and crumple up the lemon verbena leaves over the fruit wedges. Toss with your two hands until the fruit wedges are evenly coated.
After the crumb pan has been in the oven for 10 minutes, remove it from the oven, stir with a fork to loosen the crumbs, and set aside to cool. Now place the fruit pan on the lower rack and bake until the cheesecakes are done.
The cheesecakes should be ready right at the 40-minute mark. Check about 5 minutes earlier if you're using smaller or thinner jars than you see in the picture here. You'll know they're done when they look set on the outer edge, but the middle still jiggles and wobbles a bit. Remove the roasting pan from the oven, then transfer the cheesecake jars to the counter to cool. Let them cool completely to room temperature before serving. They are also nice after they've chilled out a bit in the fridge (after first coming to room temperature on the counter.) For the summer I think they're more refreshing when they're cold. You can make the cheesecakes the day before and serve them the next day, they'll still be perfect.
Also remove the fruit pan from the oven. You can tell it's ready when the fruits are cooked through and softened, but not completely mushy. Stir gently with a wooden spoon, and let sit on the counter until cool completely. Depending on how ripe your fruits, you might want to leave them in the oven for 5-10 minutes longer after the cheesecakes are done. Remember to remove the lemon verbena leaves before serving.
To serve, divide the roasted fruits evenly among the jars. If you're crumb-crazy like I am, then spoon a generous mound of crumbs on the side of each jar as well. If not, you can sprinkle them lightly, then put the rest of the crumbs in a bowl and serve it along side the cheesecakes. Your guests can top their own with as much crumbs as they'd like.
A note on the tools: you will need
8 jars, each about 7oz or 200ml. Don't worry if you have a mish-mash of sizes, it won't make much of a difference. These and these are similar to what I use, but any old jars or jam jars you have around should do fine.
1 deep roasting pan, big enough to fit all the little jars
1 large glass or ceramic baking dish
1 pyrex pie dish or a small baking sheet
P.S. I know I haven't been posting much lately, but Chez Pim is in redesign, and will relaunch in a jiffy. You'll like the new look and new offerings, I promise you. Just check back often or follow me on twitter so you'll be the first to know when it happens.


iHerb Customer Reviews
fullgod erstatning for sukker
Posted by Reviewer1470517 on Jul 10, 2012
Dette er en veldig god erstatning for sukker. Det smaker søtt, (bedre enn sukker) og har lav GI. Jeg har ikke prøvd det i baking.
Posted by Reviewer2466099 on Jul 17, 2012
I love the taste of coconut sugar, and this brand tastes as good as the other one I was using. Slightly caramel flavor - really delicious and lower on the glycemic index than many other sugars.
Posted by opheart on Jul 23, 2012
It's so brown, unrefined, so natural! I've never tasted cocnut sugar before, but this one I liked. Wanna try cocnut sugar of other brands at iHerb. Thank you for such great product!
Posted by OKOKOK on Aug 09, 2012
Better and healthier than regular sugar. Tastes like brown sugar, yum!
Posted by Reviewer1304601 on Aug 16, 2012
We use this in place of normal sugar when we need a sweet treat but without the migraine that comes with eating sugar


Can’t decide which flavor you want? Try a That’s it. variety pack! We have the perfect variety of snacks for the whole family.
Try our new Probiotic Fruit Bar Assortment formulated to imrpove gut health. Or make sure your pantry is always stocked with our Master Pack of 144 assorted snack bars. We also offer two Paleo Boxes specially selected for those following a Paleo diet. These healthy snack packs make for a convenient on-the-go snack.
Our bars are gluten-free and made with only non-GMO plant foods. That’s it. Just wholesome goodness for you and your family. Try one of our variety snack packs to satisfy your cravings!


with Chef Robert Wiedmaier
I was raised in pretty tough kitchens, but they taught me some incredible lessons about running the back of the house, especially in the areas of cleanliness and organization.
The culinary school (if you can call it that) I went to in the Netherlands consisted of long days in the kitchen followed by painting the fence aroundthe chicken coop, mowing lawns, or scrubbing pots, with a few cooking books read in between! I cooked all the meals for the chef’s family and worked the line every night. My first duty of the morning was to get up early and check the lobster tanks to see which ones were dying and needed to be cooked that night. Then I had to turn on the ovens, which back then were heated by oil and took a while to get hot, and make sure the place was spotless before the rest of the staff got there.
I will never forget the day I thought the oven was lit but when I went to check on it, I realized it had gone out. With the chef living above the kitchen, I knew it was just a matter of time before he found out my mistake. I opened the oven, threw in a match, and the next thing I knew, everything in the kitchen was covered in black soot, including me. It took me three days to scrub that place clean, but it taught me a valuable lesson: always doublecheck everything!
From there, I went to work for a well-known and demanding chef, Eddie Van Maele, in Brussels. He had a tiny 26-seater two-star Michelin restaurant, and the entire team consisted of three cooks and the chef. There, I did everything from washing the windows to being the garde manger. He was such a perfectionist and awesome chef, but his wife didn’t let anything slip. You were expected in at the crack of dawn, got a 45-minute break in the afternoon for lunch, and then worked until two in the morning. And every evening, before we left, she would inspect the place to make sure it was clean: if she found one fingerprint on a pot, the kitchen was ripped apart and we had to scrub it from head to toe. I have to admit, I run one of the cleanest kitchens in the city to this day. Just last week, I made everyone stay and just clean, clean, clean. It’s essential in my kitchens!
Whenever I bring in a new cook, it’s very important for them to understand my culture. My kitchen standards set the pace. So you’re in or out depending on whether you are prepared to dance my way! If you want to work in one of my restaurants, you first of all have to come in and observe for an entire day. Just stand and watch. Then we sit you down and point-blank ask if this is something you really want to do. If you say yes, we tell you to go think about it for a week and then come back and see us. This weeds out a lot of candidates. If they do come back, they start off at the lowest point in the kitchen: peeling shallots and garlic. I don’t care if you went to culinary school, and I don’t care where you worked before—that’s where you start.
I tell each and every new employee that everyone in my kitchen has to be treated with the same respect. That means everyone: from the pot washer to the sous-chef. We can’t run a restaurant without each one of these guys. And besides, that’s where I started: cleaning the glasses and silverware and scrubbing pots and pans.
This is how I know if someone has what it takes to cook for me: I hand him an onion and ask him to simply cut it brunoise and present it to me. If he takes that onion, peels off the skin, and puts it in a little bowl next to him; then perfectly brunoises the rest and puts it in a nice stainless steel bowl; then wipes down his cutting board and cleans his knives and says,” Chef, your onion”—then I know he has worked in some great places. But if he comes in without his apron or hat, cuts the onion, and leaves a mess, then that tells a different story.
If I’m hiring for a chef de partie or a saucier position, candidates have to cook for me. I tell them to go into thewalk-in, pull out two to three ingredients, and just cook them. I know this is a daunting task, but I’m looking primarily for proper seasoning, technique, and balance of flavors. You’d be amazed at the amount of “food” I’ve had to look at and attempt to eat throughout the years! Seasoning is one of the biggest parts of being a cook. You won’t believe how many cooks don’t season or taste anything. It’s my eternal question to the cooks in my kitchens. You have to taste; you have to season properly. Because if the flavors aren’t right, you either forgot one of those two steps or you have no palate! Salt is a really special thing, if you think about it; it wakes things up. Now salt in the wrong cook’s hands can be poison, as much as no salt in any cook’s hand is just plain ignorance! If I gave you a steak that had no salt and pepper on it and then that same steak properly seasoned, you would taste the difference. It is that simple! I am always impressed by a chef who can extract incredible flavors out of a protein, whether it is using the bones to make a great sauce or simply by seasoning a dish perfectly. It’s my personal approach to cooking.
I drive all of my recipes by taste, which means that unless I have to submit one for an article or magazine, we do not use recipes. Almost everything that I do at Marcel’s is through repetition and showing (and showing and showing) somebody how to do it. Because I believe that unless you are making a cake or a soufflé that is precise, cooking doesn’t really need to have a recipe. It has to have ingredients, and then everything from there is a path to a great taste. I can’t quantify ingredients, because that might change. For example, the carrots might not be as sweet or have enough sugar quality to them this time. So I never just hand over a recipe to a new cook and tell them to follow it. Instead, get all your ingredients mise en place and let me show you how to make it. I’ve been making the boudin blanc the same way for 14 years. You can’t learn that from a recipe, but you can learn it from watching and practice. This also pretty much sums up the recipe for the culture in my kitchen: observe, taste, listen, and respect!


Iran, has a special place in international trade with its prime crops for producing a variety of agricultural and climatic products.
The Pectin Group, based on the belief in the power of its land and with the help of a dedicated and dedicated manpower, began its activity in the food industry with the production of peanut butter in 1991. The production of all types of peanut butter and crochet with the highest levels of quality, and the world’s first non-sugar peanut butter in the world, is a golden leaf of the honors of the Pack Production Group during this period.
In 1997, the company began to produce a variety of fruit and vegetable nuts using Swiss and German machinery, and produced a variety of brandies of peach, plum, apple, carrot, rice and pear brandy. With the intention of being closer to Iranian taste, Perarin adds to the Iranian taste of peanut butter with cocoa butter in 2010 and sesame butter in its basket of products in 2015 to further emphasize Iran’s aspiration.
Of course, Perarin was not alone in this way, and received numerous certifications and certificates, including the approval of the Association for the Support of Diabetic Patients in the Country, the Celiac Cancer Protection Association Certificate, the Food Safety and Health Certificate ISO 2005: 22000, and … another indication of The commitment of this company is to win the confidence and satisfaction of respectable consumers
Pectin Quality insurance
Pectin Manufacturing Co. is committed to producing a variety of products at the highest level of quality, increasing the ability to produce and developing a culture of healthy food consumption, and in order to increase the satisfaction of all stakeholders, all of which will endeavor to achieve the following major goals:
• Upgrading the level of product health and ensuring food safety
• Production of different types of products and providing superior quality according to customers’ demands
• Improvement of human resource competence through continuous and planned training to enhance their skills
• Regular and ongoing planning and action to prevent and mitigate environmental and wastes
We are always striving, using the latest scientific findings and new technologies, to produce healthy and safe food products in a world class and quality, have a strong presence in the consumer markets.
Accordingly, the company’s vision for the Packet Thin Company is as follows by the end of 1415:
•Maintaining the first place in the domestic market of peanut butter
• Increasing the range of brand influence and placing products in all parts of our country
•Developing knowledge boundaries in the production of food products, backed by a dedicated and dedicated manpower
• Being among the most desirable brands to end users of food intake by maintaining and continuously improving the safety, quality and variety of your products.


Vegan Vanilla Cake
Ready in: 30 to 60 mins
Ingredients:250g plain flour
250g caster sugar
1½ tsp bicarbonate of soda
1 tsp salt
250ml soya milk
60g The Groovy Food Company Coconut Oil (melted)
3 tbsp white wine vinegar
2 tsp vanilla extract
- Preheat oven to 180C/350F/Gas 4 and line a 20cm cake tin. Combine all the dry ingredients in a bowl. Blend together with a whisk.
- Mix together all the wet ingredients in a jug. Pour the wet ingredients into the dry ingredients. Marry together lightly, and then pour your cake batter into your tin.
- Bake for 25-30 minutes until the cake is golden and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin for a while, before moving to a cooling rack.
- Serve with a mix of seasonal berries and a dusting of icing sugar. This recipe would also make a fabulous vegan alternative to a Victoria sponge cake.


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I saw this recipe and thought “oh my that sounds fabulous”.. Of course I tweaked it 🙂 Ingredients: 1 cup apple cider vinegar 1/4 cup sugar 1 tsp kosher salt 1 tsp prepared horseradish 2 cups fresh corn kernels (about … Continue reading
This was fabulous! I got the cauliflower in my weekly produce delivery box and just wanted to make something NEW.. So I did 🙂 My daughter gobbled it up – and I bet you and your kids will, too! Ingredients: … Continue reading
Welcome Y’All! Nice to see you here 🙂 I loved making the smoothie recipe for Mary: Thyroid Friendly Green Smoothie And the Coconut Oil dressing?! WOWEE that dressing was fabulous!!! More to come! 🙂 As always – ENJOY!


Sunday, July 1, 2012
For those who are not familiar with couscous, it is a wheat grain that fluffs up like rice when it is cooked. A nice plus to couscous is that takes only 5 minutes to cook.
Prep time: 5 minutes Cook time: 10 minutes
4 cups sliced fresh mushrooms (approx. 3/4 pound)
1/2 cup of chopped onions
2 cloves of garlic, minced
1 cup of water
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2/3 cup of couscous, uncooked
1) Coat a large saucepan with cooking spray; place over medium high heat, until hot. Add mushrooms, onions, and garlic; sauté until tender. Stir in water, salt, and pepper; bring to a boil. Remove saucepan from heat.
2) Stir in couscous; cover and let stand 5 mins. or until couscous is tender and liquid is absorbed. Fluff couscous with a fork.
Provides: 4 (1 cup) servings.
Nutritional value per serving: Calories: 143 (5% from fat) Protein: 6.1 grams
Carbohydrates: 29.5 grams Fiber: 2.6 grams Cholesterol: 0 mg Sodium: 153 mg


The restaurant market offers a variety of opportunities for entrepreneurs looking to enter the food service sector. When evaluating restaurants for sale, it's essential to examine the location, customer base, and the current operational model of the establishment. Understanding the local market and customer demographics is crucial for predicting the restaurant's potential performance. Analyzing competitors and current market trends can provide valuable insights into what drives success in the area. Assessing the financial health of the restaurant is another vital component. This includes reviewing past revenue, expenses, and profit margins, as well as any existing debts or liabilities. The physical condition of the restaurant, including kitchen equipment, dining area, and any necessary repairs or upgrades, should also be considered. This can greatly influence the initial investment and ongoing maintenance costs. Lastly, a clear understanding of the restaurant's concept, menu, and brand reputation in the community will aid in determining if it aligns with your vision and business objectives.
It's not quite Cheers- but it's surely a place where everyone will know your name! A fun, well-designed, and very comfortable dining room is the highlight of this very popular restaurant. An easy to prep for and prepare comfort food menu that brings guests back time and time again. The cozy bar area...
Benchmark Business Brokers presents a well-established restaurant that is a favorite for locals and the business community. Previously, for more than a decade, this location was a very popular and successful bar. The bar was retrofitted adding a small but full kitchen. The space could be easily reve...
Home Restaurant is a highly rated and well-known establishment that has been serving customers for over 20 years. It is conveniently located in a strip mall in the upscale neighborhood of Williamsville, NY. This restaurant is the only Korean restaurant in the county with 4 BBQ grills, which is a uni...
Award-Winning Greek Restaurant established over 40 years ago. Authentic Greek recipes. Highly popular location. Strong management in place. Extremely popularity within the local community. Great opportunity for a new motivated owner to take an established brand to the next level.
Great little place! This business has 72 seats inside and an additional 50 outside seats, including an outside clam bar. The rent is $2,500 per month. The gross sales range from $8,000 to $9,000 per week. The business is closed on Mondays. It is perfect for an experienced pizza man, chef, or a worki...
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A detailed guide to understanding the intricacies and considerations involved in buying a Thai restaurant in the United States.
Explore the critical considerations and practical steps involved in purchasing a flower shop, ensuring a smooth transition into the floral industry.


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Oysters, those briny and delicate jewels of the sea, have captivated the palates of seafood enthusiasts for centuries. However, these ocean treasures often find themselves wrapped in a cloak of myths and misconceptions, perpetuated by hearsay and old wives’ tales.
Get ready we embark on a journey to debunk common misconceptions about oysters and shed light on the truth behind these fascinating bivalve mollusks. From concerns about safety and freshness to beliefs about aphrodisiac qualities, we will uncover the facts and separate them from fiction. Whether you’re a seasoned oyster connoisseur or a curious food lover, prepare to have your perceptions challenged and your knowledge enriched as we delve into the realm of “Oyster Mythbusters.”
I. Myth: Oysters are unsafe to eat in months without an “R.”
One of the most enduring oyster myths revolves around their supposed safety based on the months of the year. The belief is that oysters are safe to consume only in months with an “R” in their name (i.e., September to April) and should be avoided during summer months (May to August) due to increased risks of contamination.
Fact: This myth originated in times when refrigeration was limited, and warmer temperatures facilitated bacterial growth, increasing the risk of foodborne illnesses. However, with modern refrigeration and stringent food safety regulations, oysters are now safe to eat year-round. Proper handling, storage, and sourcing from reputable suppliers ensure that oysters can be enjoyed safely during any month of the year.
II. Myth: All oysters taste the same.
It is commonly believed that all oysters possess a uniform taste, regardless of their variety or origin. Some may assume that all oysters have an overwhelmingly briny flavor.
Fact: Oysters boast a remarkable “merroir,” a term analogous to “terroir” in the wine world, which refers to the influence of the environment on flavor. Oysters’ taste profiles are influenced by factors like water salinity, temperature, and the surrounding marine flora. As a result, oysters from different regions and habitats offer a diverse range of flavors, from briny and sweet to complex and mineral-rich. Tasting oysters from various locations reveals their distinct nuances, making each variety a unique culinary experience.
III. Myth: Oysters are always eaten raw on the half shell.
Oysters’ popularity as a raw delicacy on the half shell has led to the misconception that this is the only way they can be consumed. Many may believe that cooking oysters is unnecessary or even undesirable.
Fact: While raw oysters on the half shell are a popular choice for purists who appreciate their natural taste, oysters are incredibly versatile and can be enjoyed in a variety of culinary preparations. They can be grilled, fried, steamed, or used in stews, chowders, and pasta dishes, showcasing their adaptability in various cuisines. Cooking oysters enhances their flavors and textures, introducing new dimensions to their taste profile.
IV. Myth: Oysters are all aphrodisiacs.
Throughout history, oysters have been associated with aphrodisiac qualities, earning them a reputation as a romantic delicacy.
Fact: While oysters’ sensual reputation may be steeped in lore and cultural symbolism, there is limited scientific evidence to support their aphrodisiac properties. Any potential aphrodisiac effects of oysters may be attributed to psychological factors or the anticipation of indulging in a luxurious and delicately flavored food. Nonetheless, oysters’ charm lies in their culinary allure and the shared experience of savoring them with loved ones.
V. Myth: Oysters should only be consumed in coastal regions.
Some may believe that the best and freshest oysters can only be found and enjoyed in coastal regions, far from inland areas.
Fact: Thanks to modern transportation and distribution networks, high-quality oysters can now be delivered to inland regions swiftly and efficiently. Reputable suppliers ensure that oysters are handled and transported under controlled conditions, maintaining their freshness and flavor. This accessibility allows oyster enthusiasts across the country and beyond to enjoy these ocean delights without having to reside in coastal areas.
VI. Myth: Oysters are too high in cholesterol and should be avoided.
With growing health consciousness, concerns about cholesterol levels may lead some to believe that oysters are excessively high in cholesterol, making them unsuitable for regular consumption.
Fact: While oysters do contain cholesterol, they are also rich in beneficial nutrients, including protein, vitamins, and minerals. The cholesterol content in oysters is relatively low compared to other foods high in saturated fats. When enjoyed as part of a balanced diet, oysters can be a valuable addition to a nutritious and healthful lifestyle.
VII. Myth: All oysters are farmed and environmentally detrimental.
There is a common belief that all oyster harvesting practices are harmful to the environment, leading to concerns about the ecological impact of consuming oysters.
Fact: Oyster farming, also known as aquaculture, has evolved with a focus on sustainability and environmental stewardship. Responsible oyster farming practices can have positive ecological effects, as oysters filter water and improve water quality, creating healthier marine ecosystems. When sourced from reputable oyster farms committed to environmental conservation, oysters can be a sustainable and eco-friendly choice for seafood enthusiasts.
Unraveling the Truth Behind Oyster Myths
As we conclude our journey through the world of “Oyster Mythbusters,” we dispel common misconceptions and illuminate the facts about these exquisite ocean delicacies. Oysters’ culinary allure, diverse taste profiles


Small town bagel shop with top notch food, atmosphere and service. i had thee steak and everything wrap. it was a great combination of flavor with a little kick of spice to top it off. The servers are attractive and very friendly, not to mention quick at preparing your food. The best part is it was delivered with a smile. Thank you.
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Tender Coconut Ice Cream is a mouth-soothing dessert that you can easily prepare for your loved ones every summer. It is an easy ice cream recipe which has prepared with fresh cream, cornflour, coconut milk, coconut meat and sugar/honey. If you do not have coconut milk at home, still you can prepare this tasty and easy dessert with full-cream milk. This easy recipe of dessert is for small occasions and will be loved by all.
- 4 cup coconut milk
- 1 cup coconut meat
- 1 cup sugar
- 4 tablespoon cornflour
- 1 cup fresh cream
- To prepare this delicious ice cream recipe, finely chop the coconut meat on a chopping board. Add the chopped coconut meat to a large bowl and add 1/2 cup cold coconut milk in it along with cornflour. Mix well and keep the bowl aside.
- Now, place a deep-bottomed pan over medium flame, add the remaining milk to the pan and bring it to a boil.
- Add sugar to the pan and stir the mixture for 4-5 minutes.
- Now add coconut milk and cornflour mixture into the pan, and stir timely. Turn off the flame when done. Let the mixture cool and then add fresh cream in it.
- Bring an aluminium dish and pour the mixture into it. Then cover the mixture with an aluminium foil or cling sheet and place it into the refrigerator.
- Let the ice cream mixture freeze for about 7-8 hours.
- Now, transfer the mixture into the mixer jar and blend until you obtain a smooth form like an ice-cream texture.
- Pour the blended mixture again into the aluminium dish and mix chopped coconut meat in it. Cover it with aluminium foil and freeze until it sets.
- Enjoy the scoop of tender coconut ice cream with your family.
*photo credit: times food


As a flexitarian (aka a conscious and informed omnivore), I am a big believer in avoiding absolutes when it comes to diet choices. I eat meat on occasion. I eat gluten with regularity. And I sometimes even eat dairy (though my system would rather I not). I’ve tried out a lot of different food lifestyles, but I always come back to moderation. In the words of Oscar Wilde, everything in moderation, even moderation. Afterall, who wants to miss out on their mom’s classic sugar cookies at Christmas time, or the sensational experience of sharing pâté and red wine with good friends? The good news is, small dietary tweaks can make an enormous impact, not only on your personal health but on the well-being of our shared environment.
One of these manageable steps stems from a movement called Meatless Monday (#meatlessmonday). According to their website:
Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. We provide the information and recipes you need to start each week with healthy, environmentally friendly meat-free alternatives. Our goal is to help you reduce your meat consumption by 15% in order to improve your personal health and the health of the planet. Presidents Wilson, Truman and Roosevelt galvanized the nation with voluntary meatless days during both world wars. Our intention is to revitalize this American tradition. We’re spearheading a broad-based, grassroots movement that spans all borders and demographic groups. By cutting out meat once a week, we can improve our health, reduce our carbon footprint and lead the world in the race to reduce climate change.
Sign me up! I’m already more like a Meatless Monday-through-Friday kind of gal, but if you aren’t this is one small change anyone can make. To jump-start your commitment to being healthier and helping the planet, try out this recipe for Sweet Potato Bean Burgers, or check out my Quinoa Black Bean Zucchini Burgers from last fall.
Sweet Potato Bean Burgers
What You’ll Need:
- 2 large sweet potatoes
- 1 can white cannellini beans
- 1/4 cup gluten-free oats
- 1/4 cup garbanzo bean flour
- 2 tbs olive oil
- 1/2 sweet onion
- 4 small or 2-3 large cloves garlic
- 1 tsp cumin
- 1/2 tsp cayenne
- 2 eggs
- 2 tbs chives
- 2 tbs sauce from a Chipotle Peppers in Adobo Sauce can
- salt and pepper to taste
How to Make Them:
- Polk holes into sweet potatoes with a fork and microwave each individually on high for 5 min. Remove and let cool for 10 min before attempting to peel.
- While the potatoes cool. in a large pan heat olive oil over medium heat. Add onion and saute for about 5 min until soft and translucent. Add minced garlic and spices cooking until fragrant (another 2 min).
- Peel sweet potatoes and cut into 1″ or smaller cubes. Add to pan and cook another 5 min until tender. Remove mixture from heat.
- In a separate bowl, beat two eggs until smooth.
- In a food processor, combine sweet potato mixture, white beans (drained and rinsed), oats, garbanzo bean flour, adobo sauce, finely chopped chives, and salt and pepper to taste with egg mix.
- Chill mixture in refrigerator for 30 min then remove and form into 6 burger patties. And pre-heat oven to 350ºF.
- In the same large pan used earlier, sear your burgers on both sides for 2-3 min over medium-high heat in a little more olive oil. Then bake in a pre-heated 350ºF oven for 30 min (flipping once).
Maple Chipotle Mayo
What You’ll Need
- 3/4 cup light organic mayo
- 1 tbs pure maple syrup
- 2 chipotle peppers in adobo sauce
How to Make It: Blend all ingredients together in a mini food processor (or Magic Bullet!) until combined. Chill until ready to use.
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Catering: (50% Deposit with remainder paid in full 2 weeks prior to event date) Set rate per person depending on food selection Labor and delivery are included in these prices Set up/Decorating or full service are additional charges Personal Chef: Negotiable for a certain amount of meals Dependent on if any dietary restrictions and food allergies may require special care Menu development Grocery lists and shopping Delivery/In home cooking/Plated meals Inventory/Cleaning Cooking Classes: Set rate per Person dependent on cuisines and difficulty
First finding out what occasion the event is for then asking what type of food cuisines they are interested in. Also, If there are any food allergies or any dietary restrictions needed for their clients. Then find out there budget and if I'm able to cater the event based the cuisines desired.
The Culinary Institute at Bradford schools Servsafe license in food safety and sanitation.


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Grab a drink at these rooftop bars around the city to soak up the warm weather.
Where to Get Brunch in Raleigh This Weekend
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Syrie had to go out early this morning. So I woke up today alone and with the kitchen to myself. I love cooking breakfast for myself. Syrie prefers the simplicity of a dippy egg or the wholesomeness of bircher. This morning, though, I cooked myself my favourite breakfast: Salmon Benny!
After almost three years of living in Vancouver, I have yet to find a place whose Benny I love. In Sydney, I loved Le Petit Crème's on Darlinghurst Rd (although it was so rich, you often developed slight feelings of regret for the following half hour). Most of the Benny's I've sampled recently, however, have no tang. They taste like a cheesy butter sauce. I think the difference is that I learnt to make Hollandaise with lemon juice and vinegar. I'm not sure vinegar is widely used to make Hollandaise around here.
There are lots of variations on Eggs Benedict. My favourite replaces the ham or bacon with smoked salmon.
Salmon Benedict Recipe
1 English muffin
50 grams/ 2 oz of thinly sliced smoked salmon/ lox
3 egg yolks
Just over 1 cup of salted butter
3 tbsp lemon juice
2 tbsp white vinegar
*This will yield enough Hollandaise to cover 4 eggs.
- Melt the butter in a small pot over medium heat. Take the melted butter off and give it about 5 minutes to settle so that the milk solids fall to the bottom of the pot.
- Find a metal mixing bowl and a pot which sit together nicely to make a bain-marie (double boiler).
- Fill the pot with water, but make sure that the water doesn't touch the bottom of the metal bowl when it's placed on top.
- In a metal mixing bowl, beat the eggs, lemon juice and vinegar together.
- Put the bowl on the boiling water and stir the egg mixture constantly (remember, though, that you're not trying to aerate the eggs, just make sure they don't start cooking and sticking to the sides).
- Keep stirring for about seven minutes. Little bubbles might form. That's ok, but just make sure the mixture doesn't scramble. If it gets too hot, turn down the stove to simmer and lift the bowl up for a minute.
- By this stage, the egg mixture should be holding its shape like a soft cream: kind of a "sabayon" (usually made with yolks and sugar).
- The butter should have settled by now, but should still be hot. Use a soup spoon to start ladling the butter into the egg mixture and keep stirring quickly. The point here is to ensure that the mixture does not separate. Be patient. Add the butter one spoonful at a time and make sure it's mixed in.
- When you approach the milk solids at the bottom of the butter, keep spooning the butter in (including the milk solids) but be extra patient, as the solids can split the mixture if you rush it.
- Stop spooning the milk solids in when the sauce reaches the required consistency. If it's too viscous, you can add some hot water.
- Poach the eggs.
- Toast the muffins.
- Place the smoked salmon on the muffins, the eggs on the salmon and the hollandaise on the whole lot.
I know that this sounds like a difficult process. Like most things, it certainly gets easier with practice. When I started making it a few years ago, the sauce would often become separated or form lumps. If this happens to you, don't despair: give it a pulse with a blender.
The prep and cooking time is approx. 25 minutes. The results are well worth it!


In my previous post I was all over with my love for Thai cuisine. And I shared the recipe of Authentic Shrimp Pad Thai in 20 mins. On the very same day I prepared another Thai preparation to complement the Pad Thai. Though Pad Thai is known as one pot meal I insisted on trying something new with it to get the ultimate flavor of Thai cuisine.
Few months before I had visited an South East Asian restaurant and had a simply elegant chicken dish, Thai Chicken in Creamy Peanut Sauce. It was the chef’s special addition to their menu for that day. When chef arrived to our table and asked about our experience all I could say was “ummm”! It was so creamy and delicious that we couldn’t stop licking our fingers literally. Later we were told that was a simple slow cooked chicken. From that day I had pinned this preparation in my mind. When I got the chance to make a Thai chicken preparation I couldn’t think of anything else.
But the only problem was the slow cooker. Neither I have a slow cooker nor do I have that much patience. So I decided to give my best shot with a baked version. I don’t know the authentic recipe of this particular Thai Chicken in Creamy Peanut Sauce. So I gathered a bit basic information from internet and accomplished the rest by following my taste-buds.
Here is the recipe of ‘0’ Oil Baked Thai Chicken in Homemade Creamy Peanut Sauce.
Preparation Time: 15 mins
Cooking Time: 40 mins
Resting Time: 5 mins
Total Time: 60 mins
Yield: 4 servings
Chicken drumsticks: 4
Minced garlic: 1 tbsp
Peanut butter: ¼ cup
Coconut milk: ½ cup
Flour: ¼ cup
Red curry paste: 1 tbsp
Soy sauce: 1 tbsp
Lime juice: 1 tbsp
Cayenne pepper: ½ tsp
Palm sugar/ brown sugar: 1 tsp
Salt to taste
Spring onion: 2 tbsp
Toasted sesame seed: 2 tbsp
Honey: 1 tbsp
Non-stick Baking pan
Non-stick sauce pan
Wash and clean the chicken drumsticks. Pat them dry with kitchen towel. Take the flour in a zip lock bag and drop the dry chicken pieces in the bag. Shake the bag vigorously to coat the drumsticks with flour neatly. You can also use any shallow mixing bowl instead of zip lock bag and toss drumsticks in flour. Remove drumsticks and place it on a plate side by side.
Take a medium mixing bowl and beat peanut butter in it for 1 min. add rest of the ingredients except coconut milk and beat for another 30 secs. Now add coconut milk little by little and whisk slowly. When the mixture will turn to smooth puree with pouring consistency, stop adding coconut milk. Adjust seasoning. Pour half of this sauce on flour coated drumsticks and keep them covered for 10 mins. Take rest half of the sauce in a nonstick sauce pan and allow it to simmer on low flame. Don’t bring it to boil otherwise the sauce will curdle. Once the sauce starts to thicken remove from flame and allow it to cool a bit. The sauce will be thicker when cooled completely and a bit darker in color. Transfer to sauce bowl for serving before it’s completely cold.
Preheat the oven to 2000C. If you wish to oil spray the baking pan go for it, but for nonstick baking pans it’s not necessary.
Place the sauce coated drumsticks on nonstick baking pan. And bake for 20 mins at 2000C. After 20 mins flip the sides of drumsticks and pour the remaining sauce on it and send back to oven to bake for 15 mins more. Check the drumsticks with a skewer, if it’s done keep them on wire rack for 5 mins to let it be cold enough to handle else bake for additional 10-15 mins.
Once drumsticks are nicely done, coat each pieces with honey while drumsticks are hot. It will give a nice caramelized color. If you don’t prefer honey you can skip this part. Sprinkle the chopped spring onion and toasted sesame seeds on top.
Serve the ‘0’ Oil Baked Thai Chicken in Homemade Creamy Peanut Sauce hot with previously cooked creamy Peanut Sauce and pickled veggies and lime wedges on the side.
Enjoy the Thai ride 🙂
Sending this to http://momstestkitchen.com/2014/02/wonderfully-creative-wednesdays-6.html


At the confluence of good tourists can discover a lot of green stories. From Roman times on Laško and Rimske Toplice have been known for its hot springs of thermal water in the middle of unspoiled nature along the river Savinja. Today locals are best known for beer and honey and its centuries-old tradition.
Honey stories – Visitors can learn about the benefits of bee products on health and life optimism at the local beekeepers. In addition, the beekeepers hold presentations about beekeeping. Visitors have the opportunity to taste and purchase honey products at local beekeepers, at tourist information center and on local market. Šolar beekeeping has a 30-year tradition in beekeeping as well as in one of the oldest crafts in Slovenia: making honey dough products. They hold demonstrations of the making and decorating of honey dough in which visitors can also be involved by trying to decorate the biscuits in traditional way. Another interesting part of art crafts is painting beehive panels, where the visitors can create their own unique beehive panel and have a special souvenir from Laško. They can also indulge in apitherapy or “bee therapy” which is the medicinal use of products made by honeybees. The use of the beehive products helps strengthen health, prevents and treats different conditions. In the Laško spa park visitors can find garden of honey-bearing plants with an exhibition featuring the Carniolan honey bee, which is native to Slovenia. There are plenty of honey-bearing plants, where honey bees collect a sugar-rich sticky liquid. Thermal spa Thermana Laško also offers well-being programmes based on honey. The Laško Municipality has been awarded the title of a “bee-friendly municipality” and Thermana Laško »bee-friendly company«. In 2016 was also opened new traditional municipal apiary as a learning beehive for children.
Beer experience -The brewing tradition in Laško dates back to 1825, when the mead producer and gingerbread baker Franz Geyer brewed the first Laško beer. Visitors can learn about the tradition and modern brewing procedures in the oldest Slovenian brewery where they also can taste the Laško beer and purchase unique souvenirs connected with the brewery Laško. They can also learn about the traditional way of pouring beer and learn about the brewing industry at Laško Museum. For ultimate experience tourists can stay overnight at Bed&Breakfast Savinja where the first mug of Laško beer was brewed. Thermal spa Thermana Laško also offers well-being programmes based on beer and beer hops.
Gastronomy – Laško cuisine is seasonally and locally oriented; a lot of restaurants use local ingredients from farms around Laško. Some of the restaurants use also beer and honey as a main ingredient for cooking. Visitors can also taste the traditional and unique honey pie with warmed cream from Thermana Laško. At the local tourist information center and a local market visitor and locals can buy homemade products from farms in Laško.


3-Pack Stacey King's Delicious BBQ Sauce -The King's Que Free ShippingRegular price $44.95 Save $-44.95
Get 3!! homegrown recipe of spicy and perfectly sweet tang in a bold thick B sauce. It has a flavor profile making it versatile for just about any meat dish. It's a thick and textured sauce that's also rich, bold, smoky, savory, and spicy. It's very popular as a steak sauce and an amazing finishing sauce for any meat, poultry or even fish. Organic and small batch for the perfect barbeque experience!


If you are hungry after gazing at Sint-Catharinakerk, visit this restaurant to dine at. The cooks here prepare good salads, steaks and bavette. You can always enjoy tasty tiramisu at De Karseboom. It might be good to try delicious wine. A lot of visitors order great coffee.
The warm atmosphere of this place makes guests feel relaxed and have a nice time. The staff is accommodating that's what makes this spot so nice. Terrific service is something clients like here. Prices at this restaurant claim to be attractive. De Karseboom has received 4 on Trip.


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I have come to enjoy these salt-preserved citrus almost everywhere–in marinades, soups and salads, to flavor a pot of beans, sautéed greens like spinach or chard, hummus, on bread with olive oil and garlic, with roasted peppers and olives, in couscous or rice pilaf, under the skin of a roast chicken or in the cavity of a fish.
Traditionally a section is removed from the jar, washed and steeped in a dish during cooking but not necessarily eaten. When using mine I find everything in the jar is edible--pith, peel, fruit and brine. Just use less. Chop fine or use a garlic press to mash the fruit, then add it directly to the dish. A couple of teaspoons is usually enough.
For a basic seasoning, add 1 teaspoon to 1/4 cup olive oil, with 1/2 garlic clove and 1/4 teaspoon balsamic vinegar. Puree or combine in mortar and pestle. Use as a marinade for steak, chicken, fish, drizzle on bread or sauteed greens, on soups or salads.
Download Salt-preserved Citrus recipes:
Salt Preserved Citrus (Salt_Preserved.pdf 103k)
Salt-Preserved Citrus: See it being made!


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These Egg Muffins are not only delicious they are also the perfect protein-packed breakfast. In addition, eggs are an excellent source of protein and one of the best health benefits is their ability to improve cardiovascular by reducing the risk of heart disease.
A bundle of scallions
200 g spinach
200 g turkey bacon
1 tsp. oil
1 tsp. salt
½ bundle of chives
Equipment: 12 silicone muffin forms
How to prepare:
Set your oven to 200 C°. Heat up some oil in a pan and fry the bacon until crispy. Whisk the eggs in a bowl and add salt. Cut the scallions, tomato, and leek into small pieces. Chop the spinach and add all of the vegetables, the small bacon pieces, and milk into the bowl with the eggs. Use the egg mixture to fill the muffin forms, and garnish with scallions. Bake in the oven at 200 C° for about 12-15 min.


February 18, 2007
In Honor Of The Chinese New Year: Vegetable Egg Rolls
In honor of the Chinese New Year I thought it would be fun to make some egg rolls! I had never made them before, but I figured it wouldn't be too hard and I was right! They're fast, easy and delicious!
What You'll Need:
1 carrot, cut into matchstick pieces
1/8 of a head of cabagge, cut into strips
1 leek, cut into strips
A pinch of sea salt
A pinch of black pepper
2 teaspoons of rice wine vinegar
Egg roll wrappers
Oil for frying
Heat oil to 350 F. (I used and usually use safflower oil when frying.)
While oil is heating, in a medium sized skillet saute veggies with salt, pepper and vinegar until just tender and remove from heat. The filing is now ready to fill the egg roll wrappers.
Lay an egg roll wrapper flat and place some filling in the middle.
Fold bottom corner to the middle and tuck under the filling.
Fold and tuck corners. It will resemble an envelope at this point.
Close and seal your "envelope" by rolling the egg rolls over. Dip your fingers in some water and run along the seam and gently press closed to seal.
Fry egg rolls for 45 secnds to 1 minute until brown. Once removed from oil the egg rolls will continue to brown. Don't over do them!
Remove from oil and drain on a paper towel. Serve immediately or you can reheat them later by placing them in a warm oven for 5 to 10 minutes.
Makes 6 egg rolls.
Posted by Dianne at February 18, 2007 1:32 PM
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» What's For Dinner? from Dianne's Dishes
Tonight Alexis and I are having vegetable eggs rolls and a strawberry spinach salad. Jamison is going to order Chinese food in his own little Chinese New Year celebration! What are you having?... [Read More]
Tracked on February 18, 2007 2:06 PM
» Blueberry Eggrolls from Dianne's Dishes
When Jamison and I first got married we lived in Huntsville, Alabama and there was a Chinese restaurant that we frequented often. They had dessert egg rolls that were filled with pineapple and cream cheese. I made them a... [Read More]
Tracked on February 18, 2007 7:24 PM
» Another Double Dose: Pineapple Eggrolls and Funnel Cakes from Diannes Dishes
Note: We're doubling up again today so we can wrap up the "fry" day recipes. Enjoy! Next week we'll have some healthy recipes to make up for all this fried stuff! ;o) Don't forget that on Monday we'll have... [Read More]
Tracked on March 7, 2008 7:14 AM
I forgot about Chinese New Year! Now I know what to have for dinner tonight :)
Posted by: Moni at February 18, 2007 7:26 PM
I remembered it when I loaded Google on Sunday because they had their logo decked out for CNY.
Posted by: Dianne at February 20, 2007 1:14 PM


"First, this is not fasting. Instead, it's eating (and living) based on natural circadian rhythm. You've got rhythm!" says Dr. Peake. Though the mechanics of having a nourishing period (the 8-12 hours a day you eat) and a rejuvenation period (the rest of the day when you're not eating) are similar to intermittent fasting (IF), changing the words around it and knowing the reason why you're restricting your eating times make a big difference, according to Dr. Peake.
Sidney is a two-time James Beard Award-winning food and nutrition writer, editor and mom based out of Birmingham, Alabama. A registered dietitian with a passion for research and being proactive about health, she loves to eat, write, run and create simple, tasty meals with whole-food-based approach. Find out more from her website, Instagram or Twitter.
That doesn’t mean you should take up a coffee habit if you don’t already have one. “It’s a mild stimulant and too much can cause jitters and heart palpitations,” Cording points out. “You want to hit that sweet spot but don’t want to overdo it.” She recommends having less than 400 milligrams of caffeine a day (which translates to about four eight-ounce cups of coffee) to see results.
Drinking a combination of carbohydrates and protein after a hard workout can help restore your energy and aid in building lean, metabolism-boosting muscle, but it turns out that you don’t need a fancy recovery beverage to reap these benefits. After participating in a vigorous cycling session, cyclists who drank chocolate milk were able to ride 51 percent longer in a subsequent workout than those who drank a standard recovery beverage, a 2009 article in Applied Physiology, Nutrition, and Metabolism found. Plus, chocolate milk is cheaper (and tastier) than anything you’ll find in a sports nutrition store.
Although we tend to favor plant-based proteins, Stonyfield produces a quality option for the milk-loving crowd. Low-fat milk and milk protein concentrate drive both the sugar and protein content, and we can’t scoff at the 1:1 protein to sugar ratio when most companies struggle to get close to 1:2. You won’t find any fancy flavors here, but the chocolate, vanilla and strawberry they do offer should be enough to satisfy most cravings.
Weight gain has been associated with excessive consumption of fats, (added) sugars, refined carbohydrates in general, and alcohol consumption. Depression, stress or boredom may also contribute to weight increase, and in these cases, individuals are advised to seek medical help. A 2010 study found that dieters who got a full night's sleep lost more than twice as much fat as sleep-deprived dieters.
All impurities must beware of Sassy Water. This classy concoction gets its name from a uniquely snappy flavor. Cucumbers instill maximum levels of hydration, and lemon smoothes out the digestive lining to speed up internal food processing. Ultimately, this leads to a flatter belly alongside the promotion of kinetic energy. By allowing all of the ingredients to settle together overnight, a stellar natural cleanse is born. Mint leaves are included to keep it cool and fresh with a seriously tantalizing tingle. A dash of peppery ginger can also be swirled into the mix to bolster its purifying powers. Bon appetite!
Eat More Produce. Eating lots of low-calorie, high-volume fruits and vegetables crowds out other foods that are higher in fat and calories. Move the meat off the center of your plate and pile on the vegetables. Or try starting lunch or dinner with a vegetable salad or bowl of broth-based soup, suggests Barbara Rolls, PhD, author of The Volumetrics Eating Plan. The U.S. government's 2005 Dietary Guidelines suggest that adults get 7-13 cups of produce daily. Ward says that's not really so difficult: "Stock your kitchen with plenty of fruits and vegetables and at every meal and snack, include a few servings," she says. "Your diet will be enriched with vitamins, minerals, phytonutrients, fiber, and if you fill up on super-nutritious produce, you won't be reaching for the cookie jar."
This is a signature recipe for aficionados of the weight loss game. If the situation is urgent, desperate measures may be needed. Luckily, the garden may hold the clues to a successful slimming venture. With a core of cucumbers and limes, all harmful compounds are forced to evacuate the body. This leaves only the helpful chemicals behind. A sprinkle of line adds even more potency to the blend, and the stomach reaps serious aids from mint and grated ginger. These two ingredients should be added last to preserve the drinks complex flavor. If they are mixed early, the taste may be muddled.
Eat Breakfast Every Day. One habit that's common to many people who have lost weight and kept it off is eating breakfast every day. "Many people think skipping breakfast is a great way to cut calories, but they usually end up eating more throughout the day, says Elizabeth Ward, MS, RD, author of The Pocket Idiot's Guide to the New Food Pyramids. "Studies show people who eat breakfast have lower BMIs than breakfast-skippers and perform better, whether at school or in the boardroom." Try a bowl of whole-grain cereal topped with fruit and low-fat dairy for a quick and nutritious start to your day.
For a fast track towards a clean system, nothing can compare with the unrivaled power of apple cider vinegar. This potent ally allows blood sugar levels to reach a balanced state, and it reduces the appearance of acid to promote body alkalinity. Each teaspoon carries a meager 3 calories, so there is no reason to hesitate when mixing it in. Adding sparkling mineral water can transform this drink into a decadent soda substitute. It can be a great way to switch off from unhealthy carbonated beverages. To match the sweetness of todays sodas, simply add stevia to reach a desired balance.


Quinoa is a healthy alternative to rice and has already replaced rice in many recipes.
This doesn’t mean that rice is not beneficial for health. Both grains have their own set of health benefits.
What is Quinoa and How Healthy Is It?
Quinoa is a seed of a goosefoot plant. It is a pseudo cereal as it is cooked and eaten like cereal and has a similar nutritional profile.
It is rich in protein, high in fiber and minerals.
Health benefits of Quinoa are as follows:
- Rich in Protein: The tiny seeds of quinoa have a lot of protein. One cup of cooked quinoa contains 8 grams of protein.(1) It is amongst the few plants that are sources of complete protein.
- It’s Gluten-Free: Quinoa is gluten-free naturally. If sensitive to gluten go for the brands which mention gluten-free in their packaging as during the processing it may get contaminated with other grain. This might prove to be harmful to those sensitive to gluten.
- High in Fiber: One cup of quinoa contains 5 grams of proteins which is higher than that of brown and white rice. Fiber helps prevent constipation and controls blood sugar and cholesterol. It also keeps you full for a longer period of time and helps maintain a healthy weight.
- High in Minerals: Quinoa is a good source of minerals such as iron, magnesium, phosphorus, zinc, and manganese. It is also a good source of calcium, potassium, and magnesium.
- Good For The Gut: Quinoa protects the gastrointestinal tract. A study shows that the polysaccharides present in the cell wall of quinoa have the gastroprotective property.(2) The study was done on rats. More study on human is needed to look for its anti-inflammatory properties.
Rice and its Health Benefits
Rice, a staple food all over the world comes in many sizes and colors. The two most popular types of rice are white and brown rice.
Both white rice and brown rice are easy to digest. Brown rice is high in fiber and also helps control blood pressure.
Rice is low in fat and sodium and also cholesterol and Tran’s fat.
The Health Benefits Of Rice Are As Follows:
- It is Gluten-Free: Just like quinoa, rice is a good option for those on a gluten-free diet. Also know that flavored rice and the rice used in sushi may contain gluten ingredients.
- Good Source Of Minerals: Brown rice is a good source of phosphorus, manganese, selenium, and magnesium. One cup of brown rice contains 12% of the RDI of thiamine, 15 % of the RDI of Niacin, 16% of magnesium, 88% of manganese and 5% of iron.(3)
- Easy to Digest: White rice is easy on the tummy and a part of BRAT (Banana, rice, applesauce, and toast) diet. This diet is often recommended when someone has an upset stomach, vomiting or diarrhea.
- Promotes Weight Loss: Brown rice is high in fiber and refined carb that keeps you full for long. A study found that adding more fiber to the diet helped those trying to lose weight.(4) Also, eating brown rice instead of white rice reduces abdominal fat.(5)
- Reduces Blood Pressure: Brown rice help maintain blood pressure by keeping a check on the weight, increasing potassium, reducing blood vessel damage, and helps the body use insulin effectively. It also helps in keeping the blood sugar under control.
Both rice and quinoa can be a part of a healthy lifestyle. The white rice can be helpful when suffering from an upset stomach while brown rice is a healthier choice for weight.
The benefits of quinoa and brown rice are similar as both are gluten-free and a good source of mineral and fiber.
Healthy living depends on how healthy your food choices are. Knowing about the health benefits, you get more aware of how and when it is perfect to consume a particular food item.
Increase your awareness and live a healthy life.


People can’t stop talking about the ketogenic diet, and social media is filled with photos and posts from people who credit this high-fat, low-carb plan for their significant weight loss. If you're interested in giving keto a try, consult your doctor first—and then test it out by swapping your usual go-to snack for a keto version. These blogger- and nutritionist-inspired snack recipes are the ones we’ve been seeing all over Pinterest.
For example; if you get into ketosis and release your stored fat in your fat cells, there is a chance you could end up with a fatty liver since all these fat flowing out has to come out through the liver. The way to prevent this is to consume larger quantities of vegetables or salad as a way of keeping your liver flushed of fat. A recent study, in fact, found that the ketogenic diet reduced fat on the liver, inflammation, and fibrosis.6
Don’t let the kiddie lunchbox aesthetic fool you—these dehydrated little nuggets might look like they come from a children’s book, but there’s nothing made up about their magic. Whether you’re fiending for the pepper jack, gouda, or cheddar, they’re all shelf-stable, low-carb, high in protein and calcium, delightfully crispy, naturally gluten-free, and super fun to eat. Why? They’re just cheese!
"Not only do I love IQ BAR's all-natural taste and smooth-yet-crunchy texture, but also its ingredient list," says registered dietitian Kathleen Wright, R.D. IQ Bars are loaded with healthy fats, fiber, and protein from plant-based foods like nuts, seeds, and fruit, she says. This low net carb, high-fat treat promotes sustained energy throughout the day and makes a perfect keto-friendly choice for snackers on the go. (But read this first: Is It Healthy to Eat a Protein Bar Every Day?)
On the ketogenic diet, carbohydrates are restricted and so cannot provide for all the metabolic needs of the body. Instead, fatty acids are used as the major source of fuel. These are used through fatty-acid oxidation in the cell's mitochondria (the energy-producing parts of the cell). Humans can convert some amino acids into glucose by a process called gluconeogenesis, but cannot do this by using fatty acids. Since amino acids are needed to make proteins, which are essential for growth and repair of body tissues, these cannot be used only to produce glucose. This could pose a problem for the brain, since it is normally fuelled solely by glucose, and most fatty acids do not cross the blood–brain barrier. However, the liver can use long-chain fatty acids to synthesise the three ketone bodies β-hydroxybutyrate, acetoacetate and acetone. These ketone bodies enter the brain and partially substitute for blood glucose as a source of energy.
Lastly, if you're active, you might need to make some adjustments to take that into account. "For the first one to two weeks, temporarily reducing your exercise load can be helpful as your body adjusts to being in ketosis," he says. "Additionally, for those who have an intense workout schedule, carb cycling may be a good option." Carb cycling essentially means you'll increase your carb intake on the days you're doing exercise, ideally just two to three days per week. "While low-carb days may be around 20 to 30 grams of net carbs daily, high-carb days can range all the way up to 100 grams, although it can vary based on your size and activity level," says Dr. Axe. (Related: 8 Things You Need to Know About Exercising on the Keto Diet.)
AG Matcha 🍵 Special: – 1T matcha – 1/2c coconut milk – 1 1/2T @perfectketones C8 MCT oil – 1T raw cacao butter – 1T grass-fed butter – 1 scoop @perfectketones vanilla collagen – 12oz boiling water – 1/4t vanilla bean powder – blend _ Taking some time off coffee and replacing with this bad boy 🍵 this is the type of thing I’ll be having on my “modified carnivore” diet. Also oils, micro greens, leafy greens, avocado.
This is fantastic! I don’t feel like I’m on a “diet” at all. There’s plenty of food, plenty of protein- (I’m an omnivore- a clean one tho), the juices and snacks are tasty. It’s even surprisingly easy to swallow a spoonful of MCT oil (medium chain triglycerides), it tastes like buttery coconut cream! If that seems strange, one could simply mix it in with the salad or shake it up in the juices. No problem.
If you’re not sure after your initial test, explore other healthy diets such as clean eating and always have in mind that your number 1 goal should be to avoid overly processed foods (keeping this definition fairly broad of course, as we live in the 21st century and have to adapt to modern age as well, where hardly any of us have time to spend 12 hours a day evolving around food production, gathering and cooking).
I would just keep to the same scheme as your breakfast, making sure you stay at around 400 calories pr meal with with 85% of those coming from fat. I am sure you will start seeing benefits. **Make sure to drink a lot of water too** and watch that you are having enough salt – get a good mineral salt, or eat something with enough magnesium. My dad started this diet and he is 85. After about 2 weeks he is a different man – more energy, and better sleeps.
macronutrient ratios in line: "Fat should be used as a satiating nutrient. People don't necessarily need to eat fat bombs and put extra fat on their food or in their coffee just to make it high-fat," says Mavridis. While this is a good strategy for when you're transitioning from a glucose-dependent diet to a fat-fueled one, it's not necessary once you’re fat-adapted, she adds. This is where intuitive eating comes into play. Learn to pay attention to your hunger cues. "If you’re feeling hungry shortly after a meal then you probably did not have enough protein or fat. But if you’re full and satiated, there is no reason to consume excess quantities of fat," explains the health expert.
The Johns Hopkins Hospital protocol for initiating the ketogenic diet has been widely adopted. It involves a consultation with the patient and their caregivers and, later, a short hospital admission. Because of the risk of complications during ketogenic diet initiation, most centres begin the diet under close medical supervision in the hospital.
Those issues can be part of what's known as the “keto flu,” Warren says. Other side effects of the keto diet, all of which are tied to carb withdrawal, can include lightheadedness, nausea, mental fog, cramps, and headaches, in addition to tiredness. Luckily, the keto flu doesn't usually last more than a week—which is coincidentally about when people start to see the number on the scale go down, says Warren.
A standard ketogenic diet consists of a split of around 30 per cent protein, 60 per cent fats and 10 per cent carbohydrates. Experts advise that you should eat no more than 50g of net carbs a day for the body to stay in a ketogenic state. 50g of carbs is equivalent to one cup of oats, one medium sweet potato, one cup cooked brown rice or one slice rye bread - in other words, not much.
A survey in 2005 of 88 paediatric neurologists in the US found that 36% regularly prescribed the diet after three or more drugs had failed; 24% occasionally prescribed the diet as a last resort; 24% had only prescribed the diet in a few rare cases; and 16% had never prescribed the diet. There are several possible explanations for this gap between evidence and clinical practice. One major factor may be the lack of adequately trained dietitians, who are needed to administer a ketogenic diet programme.
As for branched-chain amino acids, you'll find smart people who swear that they're keto-friendly, and others who don't. One of the BCAAs, valine, can be glucogenic, meaning that it can lead to glucose production and potentially contribute to leaving ketosis behind. But does that mean it will happen? Not necessarily, particularly if you're just an occasional supplement user.
Usually the star of delicious dishes, cauliflower can be used in a variety of dishes. You can use cauliflower for salads, wraps, sandwiches, pasta, pizza, or it can even go well with mashed "potatoes." You can also mix cauliflower with rice. It is no surprise that the vegetable is one of the most used and most versatile ingredients in most low-carb kitchen pantries. Besides being fantastic for its versatile cooking applications, cauliflower is very low carb at only 2g net carbs per cup. It is very high in both vitamin K and C and is associated with lowered.
There are vegetables that are high in carbs and others low in carbs. The keto diet recommends sticking to the ones low on carbs but encourages you to eat a lot of them. Best vegetables are all green ones to make it easy. And vegetables that grow above the ground (e.g. lettuce) are always better than the ones that grow below the ground (e.g. potatoes)
There are three instances where there’s research to back up a ketogenic diet, including to help control type 2 diabetes, as part of epilepsy treatment, or for weight loss, says Mattinson. “In terms of diabetes, there is some promising research showing that the ketogenic diet may improve glycemic control. It may cause a reduction in A1C — a key test for diabetes that measures a person’s average blood sugar control over two to three months — something that may help you reduce medication use,” she says.


Hope everyone had a great weekend! It’s seriously Chiberia here. We accumulated more than 19 inches of snow in Chicago. My parents decided to closed their business because of the snow and I got to stay at home to watch the Super Bowl 🏈 First time playing Super Bowl Square with my coworkers and my square won twice for 2nd and 3rd quarters! What are the chances?! Lol not sure how much I won but half of the money goes to charity which is the only reason why I participated. Here’s a picture of my backyard.
Since we were stuck in the house, I raid my fridge to see what I could make. Glad I went shopping last week and had enough ingredient to make a pasta dish – Baked Ziti.
- 1 lb of ziti pastas
- 1 lb ground beef
- 2 jars (26 oz) marinara sauce – Check out how I enhance marinara sauce here!
- 6 – 8 oz of provolone cheese, sliced
- 1 1/2 cup sour cream
- 6 – 8 oz of shredded mozzarella cheese
- 2 tbsp of Parmesan cheese
- Bring a large pot of lightly salt water to a boil. Add ziti pasta and cook until al dente. Drain.
- In a large skillet, brown ground beef over medium high heat. Add both jars of marinara sauce and simmered for 15 minutes.
- Preheat the oven to 350 degrees F. Butter a 9″X13″ baking dish.
- Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with Parmesan cheese.
- Oil a sheet of aluminum foil and cover dish.
- Bake for 30 minutes in the preheated oven, or until cheeses are melted.