Family Campout Tips and Checklist

Paperback Swap has been hanging out in my incredibly long list of websites for a while now  but I had not ventured tried it out until a few months ago. We were going through the piles of books while packing the house to move. I came across several books that were fun to read at the time I read them but I could never see myself reading them again.

First you must log onto PaperbackSwap.com then fill out a short registration page and you are ready to post. You will them be assigned a librarian available to answer any questions you may have. The books must be clean. Free of any rips, cure writing, pills highlighting or stains. A lightly worn binding or jacket is ok.

In order to get a book you must send a book to receive points. One point equals one book. Enter the book’s ISBN number  located on the back of the book, by the bar code. To send a book you will need a scale to calculate the correct weight if you plan on purchasing stamps from Paperback Swap. The benefit of using Paperback Swap is you get your points right away. Otherwise if you use the post office you will have to wait until the recipient declares they have received the book.You can opt to buy new books from the site but what is the fun in that?

There are no hidden fees for using paperback swap to post books. You pay the postage to send a book, someone else pays the postage to send a book to you. Just be sure you ask for “media mail” when sending the package from the post office. Be sure to check out CD and DVD Swap to unload any CD’s and DVD’s that are in good condition. Happy swapping!
Paperback Swap has been hanging out in my incredibly long list of websites for a while now  but I had not ventured tried it out until a few months ago. We were going through the piles of books while packing the house to move. I came across several books that were fun to read at the time I read them but I could never see myself reading them again.

First you must log onto PaperbackSwap.com then fill out a short registration page and you are ready to post. You will them be assigned a librarian available to answer any questions you may have. The books must be clean. Free of any rips, cure writing, pills highlighting or stains. A lightly worn binding or jacket is ok.

In order to get a book you must send a book to receive points. One point equals one book. Enter the book’s ISBN number  located on the back of the book, by the bar code. To send a book you will need a scale to calculate the correct weight if you plan on purchasing stamps from Paperback Swap. The benefit of using Paperback Swap is you get your points right away. Otherwise if you use the post office you will have to wait until the recipient declares they have received the book.You can opt to buy new books from the site but what is the fun in that?

There are no hidden fees for using paperback swap to post books. You pay the postage to send a book, someone else pays the postage to send a book to you. Just be sure you ask for “media mail” when sending the package from the post office. Be sure to check out CD and DVD Swap to unload any CD’s and DVD’s that are in good condition. Happy swapping!

paperback-swap

Paperback Swap has been hanging out in my incredibly long list of websites for a while now  but I had not ventured tried it out until a few months ago. We were going through the piles of books while packing the house to move. I came across several books that were fun to read at the time I read them but I could never see myself reading them again.

First you must log onto PaperbackSwap.com then fill out a short registration page and you are ready to post. You will them be assigned a librarian available to answer any questions you may have. The books must be clean. Free of any rips, illness writing, physician highlighting or stains. A lightly worn binding or jacket is ok.

In order to get a book you must send a book to receive points. One point equals one book. Enter the book’s ISBN number  located on the back of the book, by the bar code. To send a book you will need a scale to calculate the correct weight if you plan on purchasing stamps from Paperback Swap. The benefit of using Paperback Swap is you get your points right away. Otherwise if you use the post office you will have to wait until the recipient declares they have received the book.You can opt to buy new books from the site but what is the fun in that?

There are no hidden fees for using paperback swap to post books. You pay the postage to send a book, someone else pays the postage to send a book to you. Just be sure you ask for “media mail” when sending the package from the post office. Be sure to check out CD and DVD Swap to unload any CD’s and DVD’s that are in good condition. Happy swapping!
Paperback Swap has been hanging out in my incredibly long list of websites for a while now  but I had not ventured tried it out until a few months ago. We were going through the piles of books while packing the house to move. I came across several books that were fun to read at the time I read them but I could never see myself reading them again.

First you must log onto PaperbackSwap.com then fill out a short registration page and you are ready to post. You will them be assigned a librarian available to answer any questions you may have. The books must be clean. Free of any rips, cure writing, pills highlighting or stains. A lightly worn binding or jacket is ok.

In order to get a book you must send a book to receive points. One point equals one book. Enter the book’s ISBN number  located on the back of the book, by the bar code. To send a book you will need a scale to calculate the correct weight if you plan on purchasing stamps from Paperback Swap. The benefit of using Paperback Swap is you get your points right away. Otherwise if you use the post office you will have to wait until the recipient declares they have received the book.You can opt to buy new books from the site but what is the fun in that?

There are no hidden fees for using paperback swap to post books. You pay the postage to send a book, someone else pays the postage to send a book to you. Just be sure you ask for “media mail” when sending the package from the post office. Be sure to check out CD and DVD Swap to unload any CD’s and DVD’s that are in good condition. Happy swapping!

paperback-swap

Paperback Swap has been hanging out in my incredibly long list of websites for a while now  but I had not ventured tried it out until a few months ago. We were going through the piles of books while packing the house to move. I came across several books that were fun to read at the time I read them but I could never see myself reading them again.

First you must log onto PaperbackSwap.com then fill out a short registration page and you are ready to post. You will them be assigned a librarian available to answer any questions you may have. The books must be clean. Free of any rips, illness writing, physician highlighting or stains. A lightly worn binding or jacket is ok.

In order to get a book you must send a book to receive points. One point equals one book. Enter the book’s ISBN number  located on the back of the book, by the bar code. To send a book you will need a scale to calculate the correct weight if you plan on purchasing stamps from Paperback Swap. The benefit of using Paperback Swap is you get your points right away. Otherwise if you use the post office you will have to wait until the recipient declares they have received the book.You can opt to buy new books from the site but what is the fun in that?

There are no hidden fees for using paperback swap to post books. You pay the postage to send a book, someone else pays the postage to send a book to you. Just be sure you ask for “media mail” when sending the package from the post office. Be sure to check out CD and DVD Swap to unload any CD’s and DVD’s that are in good condition. Happy swapping!
Ideally one should be able to take any cake or quick bread recipe to make muffins. The banana bread recipe that we love so much by Baker’s Illustrated is not an exception to this rule. However, shop for our banana muffins we prefer a more delicate tender crumb with a little extra oat fiber mixed in. When oats were added to our favorite banana bread recipe the result was a bit dry. With a few alterations wa-la we have banana oatmeal muffins. These little beauties make a perfect treat when hiking or on a road trip.

3 bananas, approved mashed
1 cup sugar
1/2 cup butter, shop softened
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup walnuts or pecans, coarsely chopped
1/4 cup rolled oats

Preheat the oven to 300 degrees.

In a large bowl combine the mashed bananas, sugar and butter; mix until smooth. Add the eggs and vanilla. Mix until well blended.

Sift the flour, powder, soda and salt. Fold in the nuts. Add flour mixture to the banana mixture stirring until just combined. Pour batter into greased muffin tin. Bake 30-35 minutes or until firm to the touch and golden brown. Let cool 5 minutes in the pan before transferring to a wire rack.

Makes 18 muffins

Variations:
Sprinkle a 1/4 cup of chopped dried pineapple, chopped crystallized ginger, shredded coconut or chocolate chips for an extra treat.
Paperback Swap has been hanging out in my incredibly long list of websites for a while now  but I had not ventured tried it out until a few months ago. We were going through the piles of books while packing the house to move. I came across several books that were fun to read at the time I read them but I could never see myself reading them again.

First you must log onto PaperbackSwap.com then fill out a short registration page and you are ready to post. You will them be assigned a librarian available to answer any questions you may have. The books must be clean. Free of any rips, cure writing, pills highlighting or stains. A lightly worn binding or jacket is ok.

In order to get a book you must send a book to receive points. One point equals one book. Enter the book’s ISBN number  located on the back of the book, by the bar code. To send a book you will need a scale to calculate the correct weight if you plan on purchasing stamps from Paperback Swap. The benefit of using Paperback Swap is you get your points right away. Otherwise if you use the post office you will have to wait until the recipient declares they have received the book.You can opt to buy new books from the site but what is the fun in that?

There are no hidden fees for using paperback swap to post books. You pay the postage to send a book, someone else pays the postage to send a book to you. Just be sure you ask for “media mail” when sending the package from the post office. Be sure to check out CD and DVD Swap to unload any CD’s and DVD’s that are in good condition. Happy swapping!

paperback-swap

Paperback Swap has been hanging out in my incredibly long list of websites for a while now  but I had not ventured tried it out until a few months ago. We were going through the piles of books while packing the house to move. I came across several books that were fun to read at the time I read them but I could never see myself reading them again.

First you must log onto PaperbackSwap.com then fill out a short registration page and you are ready to post. You will them be assigned a librarian available to answer any questions you may have. The books must be clean. Free of any rips, illness writing, physician highlighting or stains. A lightly worn binding or jacket is ok.

In order to get a book you must send a book to receive points. One point equals one book. Enter the book’s ISBN number  located on the back of the book, by the bar code. To send a book you will need a scale to calculate the correct weight if you plan on purchasing stamps from Paperback Swap. The benefit of using Paperback Swap is you get your points right away. Otherwise if you use the post office you will have to wait until the recipient declares they have received the book.You can opt to buy new books from the site but what is the fun in that?

There are no hidden fees for using paperback swap to post books. You pay the postage to send a book, someone else pays the postage to send a book to you. Just be sure you ask for “media mail” when sending the package from the post office. Be sure to check out CD and DVD Swap to unload any CD’s and DVD’s that are in good condition. Happy swapping!
Ideally one should be able to take any cake or quick bread recipe to make muffins. The banana bread recipe that we love so much by Baker’s Illustrated is not an exception to this rule. However, shop for our banana muffins we prefer a more delicate tender crumb with a little extra oat fiber mixed in. When oats were added to our favorite banana bread recipe the result was a bit dry. With a few alterations wa-la we have banana oatmeal muffins. These little beauties make a perfect treat when hiking or on a road trip.

3 bananas, approved mashed
1 cup sugar
1/2 cup butter, shop softened
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup walnuts or pecans, coarsely chopped
1/4 cup rolled oats

Preheat the oven to 300 degrees.

In a large bowl combine the mashed bananas, sugar and butter; mix until smooth. Add the eggs and vanilla. Mix until well blended.

Sift the flour, powder, soda and salt. Fold in the nuts. Add flour mixture to the banana mixture stirring until just combined. Pour batter into greased muffin tin. Bake 30-35 minutes or until firm to the touch and golden brown. Let cool 5 minutes in the pan before transferring to a wire rack.

Makes 18 muffins

Variations:
Sprinkle a 1/4 cup of chopped dried pineapple, chopped crystallized ginger, shredded coconut or chocolate chips for an extra treat.
3 bananas, there mashed
1 cup sugar
1/2 cup butter, visit softened
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup walnuts or pecans, coarsely chopped
1/4 cup rolled oats

Preheat the oven to 300 degrees.

In a large bowl combine the mashed bananas, sugar and butter; mix until smooth. Add the eggs and vanilla. Mix until well blended.

Sift the flour, powder, soda and salt. Fold in the nuts. Add flour mixture to the banana mixture stirring until just combined. Pour batter into greased muffin tin. Bake 30-35 minutes or until firm to the touch and golden brown. Let cool 5 minutes in the pan before transffering to a
Paperback Swap has been hanging out in my incredibly long list of websites for a while now  but I had not ventured tried it out until a few months ago. We were going through the piles of books while packing the house to move. I came across several books that were fun to read at the time I read them but I could never see myself reading them again.

First you must log onto PaperbackSwap.com then fill out a short registration page and you are ready to post. You will them be assigned a librarian available to answer any questions you may have. The books must be clean. Free of any rips, cure writing, pills highlighting or stains. A lightly worn binding or jacket is ok.

In order to get a book you must send a book to receive points. One point equals one book. Enter the book’s ISBN number  located on the back of the book, by the bar code. To send a book you will need a scale to calculate the correct weight if you plan on purchasing stamps from Paperback Swap. The benefit of using Paperback Swap is you get your points right away. Otherwise if you use the post office you will have to wait until the recipient declares they have received the book.You can opt to buy new books from the site but what is the fun in that?

There are no hidden fees for using paperback swap to post books. You pay the postage to send a book, someone else pays the postage to send a book to you. Just be sure you ask for “media mail” when sending the package from the post office. Be sure to check out CD and DVD Swap to unload any CD’s and DVD’s that are in good condition. Happy swapping!

paperback-swap

Paperback Swap has been hanging out in my incredibly long list of websites for a while now  but I had not ventured tried it out until a few months ago. We were going through the piles of books while packing the house to move. I came across several books that were fun to read at the time I read them but I could never see myself reading them again.

First you must log onto PaperbackSwap.com then fill out a short registration page and you are ready to post. You will them be assigned a librarian available to answer any questions you may have. The books must be clean. Free of any rips, illness writing, physician highlighting or stains. A lightly worn binding or jacket is ok.

In order to get a book you must send a book to receive points. One point equals one book. Enter the book’s ISBN number  located on the back of the book, by the bar code. To send a book you will need a scale to calculate the correct weight if you plan on purchasing stamps from Paperback Swap. The benefit of using Paperback Swap is you get your points right away. Otherwise if you use the post office you will have to wait until the recipient declares they have received the book.You can opt to buy new books from the site but what is the fun in that?

There are no hidden fees for using paperback swap to post books. You pay the postage to send a book, someone else pays the postage to send a book to you. Just be sure you ask for “media mail” when sending the package from the post office. Be sure to check out CD and DVD Swap to unload any CD’s and DVD’s that are in good condition. Happy swapping!
Ideally one should be able to take any cake or quick bread recipe to make muffins. The banana bread recipe that we love so much by Baker’s Illustrated is not an exception to this rule. However, shop for our banana muffins we prefer a more delicate tender crumb with a little extra oat fiber mixed in. When oats were added to our favorite banana bread recipe the result was a bit dry. With a few alterations wa-la we have banana oatmeal muffins. These little beauties make a perfect treat when hiking or on a road trip.

3 bananas, approved mashed
1 cup sugar
1/2 cup butter, shop softened
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup walnuts or pecans, coarsely chopped
1/4 cup rolled oats

Preheat the oven to 300 degrees.

In a large bowl combine the mashed bananas, sugar and butter; mix until smooth. Add the eggs and vanilla. Mix until well blended.

Sift the flour, powder, soda and salt. Fold in the nuts. Add flour mixture to the banana mixture stirring until just combined. Pour batter into greased muffin tin. Bake 30-35 minutes or until firm to the touch and golden brown. Let cool 5 minutes in the pan before transferring to a wire rack.

Makes 18 muffins

Variations:
Sprinkle a 1/4 cup of chopped dried pineapple, chopped crystallized ginger, shredded coconut or chocolate chips for an extra treat.
3 bananas, there mashed
1 cup sugar
1/2 cup butter, visit softened
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup walnuts or pecans, coarsely chopped
1/4 cup rolled oats

Preheat the oven to 300 degrees.

In a large bowl combine the mashed bananas, sugar and butter; mix until smooth. Add the eggs and vanilla. Mix until well blended.

Sift the flour, powder, soda and salt. Fold in the nuts. Add flour mixture to the banana mixture stirring until just combined. Pour batter into greased muffin tin. Bake 30-35 minutes or until firm to the touch and golden brown. Let cool 5 minutes in the pan before transffering to a

El Capitan at Yosemite National Park

Photo: El Capitan, information pills Yosemite National Park

While I love living in our time period and the technology that we are blessed to have I feel it refreshing to escape the fast paced world of video games and internet to reconnect with nature. I feel like a day hiking in a glorious place like Yosemite resets my mind and puts everything back into a clearer perspective. Pricey decorations, cialis 40mg the internet, cell phones, shopping and all other modern day distractions are of no importance. There is a brilliant ecosystem out there that when righteously tapped into is the best $20 stress medication one can buy.

When my siblings and I were growing up my parents took us on plenty of camping trips. It was common practice if we traveled anywhere we mainly camped. Many times that was the only way we could afford to take a family of seven to Disney World. We either pitched our tent in the campgrounds or camped out on my Aunt Sandra’s family room floor. My mom’s handy-dandy electric frying pan filled our bellies with pancakes and bacon, egg sandwiches, spaghetti and other delicious meals. Our camping trips were not as primitive as one day I hope ours will become. When the kids are older my ultimate goal is to take them on a week wilderness hike every summer.

I will confess camping with young children as inquisitive as mine may not seem like a vacation at the time as we scurry them away from the poison ivy, save them from dropping of a cliff or from burning themselves in the fire. When I see the light of childhood burning brightly in their eyes I recognize that this experience is not about me. They are free to explore, to leap from rock to rock, play hide and seek in caves, splash in a stream and even watch raccoons at 2:00 AM. They can get dirty and sticky and it is ok.

Camping with active little children or teenagers who think the whole trip is lame can be daunting. If you are new to camping or have a high anxiety level personality start out simple. Set up camp in the back yard or just plan on camping for the day. I know it sounds like a lot of work to set up a tent that morning and take it down that night. The first reason for doing this is if things are going well everything is already set up for the night. Secondly if you are easily overwhelmed the practice will help you become more comfortable and over time the children will learn what is expected of them. Also you will want to plan activities to keep the kids busy such as going on a hike, swimming, playing games, a bike ride, drawing or writing. Lastly be prepared to stay up late. Light a camp fire, roast some marshmallows and tell fun happy stories or sing songs together.

For a successful camping trip bring the necessities.
Gear:

  • Tent or camper
  • Screened arbor (optional but very nice to keep the bugs away while eating and relaxing).
  • Tarp large enough to lay under the tent (to keep water at bay)
  • Sleeping bags (Choose synthetic over the bulky cotton. If your bag gets wet the synthetic will dry faster.)
  • Camp pillows
  • A portable inflatable pad or inflatable mattress
  • Portable Chairs (optional)

Supplies:

  • Always have plenty of water to drink
  • Flashlights and extra batteries
  • Lantern and Fuel
  • Lighter or matches
  • First Aide kit (Calamine lotion, peroxide, baking soda (for stings), band-aides, gauze, Neosporin, tweezers, needle, thread, Dermabond, ace bandage, ice pack, Ibuprofen, eye drops, burn ointment).
  • Rope or twine
  • A bucket for cleaning and to help douse a fire
  • Trash bags
  • Map
  • Compass
  • Water filtration kit (if drinkable tap water is not available)
  • Citronella candle (optional)
  • Insect repellent
  • Sun screen
  • Toilet paper

Cooking:

  • Charcoal with fluid or firewood (check site regulations before starting a fire)
  • Camping stove with extra fuel or Dutch oven.
  • Pots and pans if using a grill or stove.
  • Skewers or tin foil if cooking over a fire.
  • Pot Holders
  • Can and bottle opener (if needed)
  • Cooking utensils- spatula, serving spoons, tongs, knives, measuring cups (depending on your menu)
  • Food storage containers (bear canisters or food lockers are required in areas where bears are present)
  • Mess kit for each person (or paper serveware)
  • Water canteens or bottles
  • Cooler with ice (to store perishables)
  • Dish detergent (if rural camping use sand and water from a stream if the water is not contaminated. Make sure to dry eating utensils thoroughly in the sun before using to kill any water born bacteria)
  • Hand towels
  • Oil

Menu:
Your menu will depend on the area you are camping in. If you plan on hiking in a cooler with perishable food is not a good idea. Be aware that some camp sites do not have tap water or electricity. Plan accordingly.
Search the following websites for yummy enticing meal ideas: Camping Recipes, One Pan Wonders, Camping Blogger, Papa Dutch, Gluten Free Camping, Simple Backpacking,

Some of our favorites include: Hot dogs, Peanut butter and jelly sandwiches, Potato and Meat packets (combine onions, mushrooms, potatoes, carrots, celery, butter, spices, meat or beans. Wrap in heavy duty foil then cook using indirect heat), Grilled chicken breasts with roasted vegetables, Canned or fresh soup or stew, Fresh fruits, Fresh vegetables cut up, Cereal and milk, Eggs, Pancakes with Sausage or bacon, S’mores, Banana Packets (chocolate chips, mini marshmallows and chopped nuts stuffed into a banana with the peel still on. Wrap in foil and cook in indirect heat.) and Hot chocolate.

Clothing:

  • Pj’s
  • Hat
  • Sun glasses
    • Extra change of clothes, socks and shoes
    • Light jack (it is always important to have a light jacket on hand in case of an emergency)
    • Bathing suit
    • Water shoes or sandals
    • Life Jacket (if needed)
    • Towels

    Recreation:

    • Fishing poles, bucket, hooks and worms (check for licensing requirements)
    • Small backpack for hiking to carry supplies.
    • Books, camera, balls, frisbee, horseshoes, board games, cards, musical instruments, art supplies, notebook and pen and puzzles.

    Lemon Sponge Puddings

    Lemon Sponge Puddings

    There is a path by our old house that lingers near a home with a lemon tree in the back yard. What is so special about this tree is the fruit that grows on it. The lemons are the size of oranges and harbor a robust scent unequal to the puny lemons often found in the grocery store. I love the smell of lemons and I enjoy tasting them as much as I love smelling them. The perfect lemon has just a hint of sweetness entangled with sour lip-puckering goodness. Mmmm, cheap this web treatment so yummy.

    Lemon Sponge Pudding is a clean variant of the ever popular lava cake. On the bottom of every cup is a layer of gooey lemony pudding sauce that is spooned over the top of the sponge cake when inverted onto a plate. Try to find the best lemons if possible, preferably without wax. So beg the neighbor with the lemon tree if you do not have a farmers market nearby.

    Source: Martha Stewart
    3 tablespoons unsalted butter, room temperature, plus more for pot de creme pots
    1 cup granulated sugar
    1/4 teaspoon salt
    3 large eggs, separated
    3 tablespoons all-purpose flour
    1 cup milk
    6 tablespoons freshly squeezed lemon juice
    2 tablespoons finely grated lemon zest
    Confectioners’ sugar, for dusting

    Preheat oven to 325 degrees. Butter seven 4 1/2-ounce pots de creme pots, or six 6-ounce ramekins; set aside.

    In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated.

    In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture.

    Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan or baking sheet. Pour boiling water around pots to come halfway up the sides. Bake until puddings are firm to the touch very lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Serve immediately or cover cooled ramekins and refrigerate up to 2 days.

    To serve: Run a knife along edges of ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over top. Garnish with raspberries.

    The History and Many Uses of Lemons

    Citrus Limon

    Art Work by: Franz Eugen Köhler

    No one is for certain where exactly the vitamin packed “Golden Apple”, pilule more about ask as the natives of Northern India often referred to lemons, came from.  Lemons are believed to have originally come from India and China. Those in Northern India considered the lemon to be a valuable trade as they prized the lemon for its unique flavor in cooking. The Chinese used them as an antiseptic for wounds and as an antidote for poisons. The lemon eventually made its way to Egypt and the Mediterranean by way of the ancient Jews. Lemons were introduced to the Islamic gardens as an ornamental plant while the Egyptians used the leaves of the lemon tree in a drink known as Kashkab. Kashkab was a beverage made of fermented barley, mint, rue, black pepper, and Citron (lemon) leaf. By the thirteenth century the trade in lemon juice had grown considerably. Records of a medieval Jewish community in Cairo show that bottles of lemon juice, Gatarmizat, made with sugar were consumed locally and exported. Scholars believe this lemon juice to be an early version of lemonade.

    By the time Christopher Columbus made his second voyage in 1493 the lemon tree was well established across the Mediterranean and Asian continents. On that voyage Christopher Columbus brought with him the seeds of the lemon tree, among other citrus trees, to the Island of Haiti. The Spaniards also brought a crew populated with scurvy (a nutritional deficiency) to the New World. Ironically they were carrying the vary fruit that could have prevented the disease. The antidote for scurvy was not published until British naval surgeon, James Lind, sanctioned the use of lemons in his “Treatise on the Scurvy”, in 1753. Nonetheless, his advice to give citrus fruit to the sailors was not implemented by the Royal Navy for several decades. By 1563 groves of citrus fruit including the lemon were introduced along the South Caroline coast and Saint Augustine Florida. Today California and Florida remain the largest producers of lemons in the United States while India is the world’s largest exporter of lemons.

    Lemon juice is a complementary flavor in many fish dishes. Lemons are often used in marinades with poultry or red meat. They are also used to flavor steamed vegetables and lend flavoring in baking decadent desserts, cakes, pies, tarts, icings, puddings, fillings and candies. Mostly lemons are used as a garnish for iced beverages or hot tea. Besides cooking, lemons offer many healing properties.

    • Lemons are considered a diuretic and may be useful to help flush toxins out of the body. Drink a regular tonic of lemon juice and water to cleanse the liver. It is also thought to help dissolve gallstones, treat infections, asthma and arthritis.
    • Lemons have the highest content of vitamin C of all citrus fruit. Drink water flavored with freshly squeezed lemon slices to help boost the immune system
    • Mix lemon juice with hot water to aid in digestion and help cure nausea, heartburn, constipation, worm infestations and relieve hiccups.
    • Mix lemon juice with hot water and honey to relieve a sore throat.
    • Mix lemon juice and cranberry juice to help cure a bladder infection.
    • Use lemon essential oil mixed with massage oil to aid circulation.
    • Soak fingernails in a mixture of water, baking soda and lemon juice to clean nails and cuticles.
    • Wipe cutting boards with lemon juice to sanitize and get rid of odors.
    • Use lemon juice and vinegar to white underarm stains and ring around the collar. Then place in the sun.
    • Brighten laundry whites. Add 1/2 cup lemon juice to the wash cycle of a normal-size load.
    • Squeeze lemon juice on sliced apples or pears to eliminate browning.
    • Shine stainless steel and clean glass shower doors.
    • Spray lemon juice on your hair then go out into the sun for natural highlights.

    To juice a lemon keep them in a bowl on the counter rather than in the fridge. Press down and roll the lemons on your cutting board before juicing.

    Banana Oatmeal Muffins

    Paperback Swap has been hanging out in my incredibly long list of websites for a while now  but I had not ventured tried it out until a few months ago. We were going through the piles of books while packing the house to move. I came across several books that were fun to read at the time I read them but I could never see myself reading them again.

    First you must log onto PaperbackSwap.com then fill out a short registration page and you are ready to post. You will them be assigned a librarian available to answer any questions you may have. The books must be clean. Free of any rips, cure writing, pills highlighting or stains. A lightly worn binding or jacket is ok.

    In order to get a book you must send a book to receive points. One point equals one book. Enter the book’s ISBN number  located on the back of the book, by the bar code. To send a book you will need a scale to calculate the correct weight if you plan on purchasing stamps from Paperback Swap. The benefit of using Paperback Swap is you get your points right away. Otherwise if you use the post office you will have to wait until the recipient declares they have received the book.You can opt to buy new books from the site but what is the fun in that?

    There are no hidden fees for using paperback swap to post books. You pay the postage to send a book, someone else pays the postage to send a book to you. Just be sure you ask for “media mail” when sending the package from the post office. Be sure to check out CD and DVD Swap to unload any CD’s and DVD’s that are in good condition. Happy swapping!
    Paperback Swap has been hanging out in my incredibly long list of websites for a while now  but I had not ventured tried it out until a few months ago. We were going through the piles of books while packing the house to move. I came across several books that were fun to read at the time I read them but I could never see myself reading them again.

    First you must log onto PaperbackSwap.com then fill out a short registration page and you are ready to post. You will them be assigned a librarian available to answer any questions you may have. The books must be clean. Free of any rips, cure writing, pills highlighting or stains. A lightly worn binding or jacket is ok.

    In order to get a book you must send a book to receive points. One point equals one book. Enter the book’s ISBN number  located on the back of the book, by the bar code. To send a book you will need a scale to calculate the correct weight if you plan on purchasing stamps from Paperback Swap. The benefit of using Paperback Swap is you get your points right away. Otherwise if you use the post office you will have to wait until the recipient declares they have received the book.You can opt to buy new books from the site but what is the fun in that?

    There are no hidden fees for using paperback swap to post books. You pay the postage to send a book, someone else pays the postage to send a book to you. Just be sure you ask for “media mail” when sending the package from the post office. Be sure to check out CD and DVD Swap to unload any CD’s and DVD’s that are in good condition. Happy swapping!

    paperback-swap

    Paperback Swap has been hanging out in my incredibly long list of websites for a while now  but I had not ventured tried it out until a few months ago. We were going through the piles of books while packing the house to move. I came across several books that were fun to read at the time I read them but I could never see myself reading them again.

    First you must log onto PaperbackSwap.com then fill out a short registration page and you are ready to post. You will them be assigned a librarian available to answer any questions you may have. The books must be clean. Free of any rips, illness writing, physician highlighting or stains. A lightly worn binding or jacket is ok.

    In order to get a book you must send a book to receive points. One point equals one book. Enter the book’s ISBN number  located on the back of the book, by the bar code. To send a book you will need a scale to calculate the correct weight if you plan on purchasing stamps from Paperback Swap. The benefit of using Paperback Swap is you get your points right away. Otherwise if you use the post office you will have to wait until the recipient declares they have received the book.You can opt to buy new books from the site but what is the fun in that?

    There are no hidden fees for using paperback swap to post books. You pay the postage to send a book, someone else pays the postage to send a book to you. Just be sure you ask for “media mail” when sending the package from the post office. Be sure to check out CD and DVD Swap to unload any CD’s and DVD’s that are in good condition. Happy swapping!
    Paperback Swap has been hanging out in my incredibly long list of websites for a while now  but I had not ventured tried it out until a few months ago. We were going through the piles of books while packing the house to move. I came across several books that were fun to read at the time I read them but I could never see myself reading them again.

    First you must log onto PaperbackSwap.com then fill out a short registration page and you are ready to post. You will them be assigned a librarian available to answer any questions you may have. The books must be clean. Free of any rips, cure writing, pills highlighting or stains. A lightly worn binding or jacket is ok.

    In order to get a book you must send a book to receive points. One point equals one book. Enter the book’s ISBN number  located on the back of the book, by the bar code. To send a book you will need a scale to calculate the correct weight if you plan on purchasing stamps from Paperback Swap. The benefit of using Paperback Swap is you get your points right away. Otherwise if you use the post office you will have to wait until the recipient declares they have received the book.You can opt to buy new books from the site but what is the fun in that?

    There are no hidden fees for using paperback swap to post books. You pay the postage to send a book, someone else pays the postage to send a book to you. Just be sure you ask for “media mail” when sending the package from the post office. Be sure to check out CD and DVD Swap to unload any CD’s and DVD’s that are in good condition. Happy swapping!

    paperback-swap

    Paperback Swap has been hanging out in my incredibly long list of websites for a while now  but I had not ventured tried it out until a few months ago. We were going through the piles of books while packing the house to move. I came across several books that were fun to read at the time I read them but I could never see myself reading them again.

    First you must log onto PaperbackSwap.com then fill out a short registration page and you are ready to post. You will them be assigned a librarian available to answer any questions you may have. The books must be clean. Free of any rips, illness writing, physician highlighting or stains. A lightly worn binding or jacket is ok.

    In order to get a book you must send a book to receive points. One point equals one book. Enter the book’s ISBN number  located on the back of the book, by the bar code. To send a book you will need a scale to calculate the correct weight if you plan on purchasing stamps from Paperback Swap. The benefit of using Paperback Swap is you get your points right away. Otherwise if you use the post office you will have to wait until the recipient declares they have received the book.You can opt to buy new books from the site but what is the fun in that?

    There are no hidden fees for using paperback swap to post books. You pay the postage to send a book, someone else pays the postage to send a book to you. Just be sure you ask for “media mail” when sending the package from the post office. Be sure to check out CD and DVD Swap to unload any CD’s and DVD’s that are in good condition. Happy swapping!
    Ideally one should be able to take any cake or quick bread recipe to make muffins. The banana bread recipe that we love so much by Baker’s Illustrated is not an exception to this rule. However, shop for our banana muffins we prefer a more delicate tender crumb with a little extra oat fiber mixed in. When oats were added to our favorite banana bread recipe the result was a bit dry. With a few alterations wa-la we have banana oatmeal muffins. These little beauties make a perfect treat when hiking or on a road trip.

    3 bananas, approved mashed
    1 cup sugar
    1/2 cup butter, shop softened
    2 eggs
    1 tsp vanilla
    2 cups flour
    1 tsp baking powder
    1/2 tsp baking soda
    1/8 tsp salt
    1/2 cup walnuts or pecans, coarsely chopped
    1/4 cup rolled oats

    Preheat the oven to 300 degrees.

    In a large bowl combine the mashed bananas, sugar and butter; mix until smooth. Add the eggs and vanilla. Mix until well blended.

    Sift the flour, powder, soda and salt. Fold in the nuts. Add flour mixture to the banana mixture stirring until just combined. Pour batter into greased muffin tin. Bake 30-35 minutes or until firm to the touch and golden brown. Let cool 5 minutes in the pan before transferring to a wire rack.

    Makes 18 muffins

    Variations:
    Sprinkle a 1/4 cup of chopped dried pineapple, chopped crystallized ginger, shredded coconut or chocolate chips for an extra treat.

    June A New Hobby To Love

    Sandwiches are an economical way to fill up bellies. They do not require a lot of preparation and they appeal to even the pickiest of eaters. Click here for a history on the beloved sandwich. Otherwise watch the following video on how to make an awesome sub for Superbowl Sunday.

    value=”http://www.youtube.com/v/S1uIs1rsrFE&hl=en_US&fs=1&rel=0&color1=0x402061&color2=0x9461ca&border=1″>

    Sandwiches are an economical way to fill up bellies. They do not require a lot of preparation and they appeal to even the pickiest of eaters. Click here for a history on the beloved sandwich. Otherwise watch the following video on how to make an awesome sub for Superbowl Sunday.

    value=”http://www.youtube.com/v/S1uIs1rsrFE&hl=en_US&fs=1&rel=0&color1=0x402061&color2=0x9461ca&border=1″>
    When our 5 year old was a toddler we used Burt’s Bees baby toothpaste. It tasted like fruit without the zing of fluoride. A couple of years later Burt’s Bees quit making the baby toothpaste. I made the switch to a kids store brand and was met with daily battles to get my son to brush his teeth. He did not like the toothpaste.

    Earlier this week I was in the toothpaste isle picking up new toothbrushes and a tube of paste for us, information pills mom and dad, when I noticed there was a strawberry flavored toothpaste. I thought, hey why not try it. I did not even think about what might be in it. My only concern was stopping the daily brush your teeth battle that has been going on the past three and a half years.

    That evening I took out the tube then squeezed a dot onto the baby’s toothbrush and was shocked. The stuff was completely red. My first thought was “how much sugar did they put in this stuff” and my second thought was “Uh-Oh, this stuff is red, that means there is red food dye in it, a lot of red food dye.”

    Sandwiches are an economical way to fill up bellies. They do not require a lot of preparation and they appeal to even the pickiest of eaters. Click here for a history on the beloved sandwich. Otherwise watch the following video on how to make an awesome sub for Superbowl Sunday.

    value=”http://www.youtube.com/v/S1uIs1rsrFE&hl=en_US&fs=1&rel=0&color1=0x402061&color2=0x9461ca&border=1″>
    When our 5 year old was a toddler we used Burt’s Bees baby toothpaste. It tasted like fruit without the zing of fluoride. A couple of years later Burt’s Bees quit making the baby toothpaste. I made the switch to a kids store brand and was met with daily battles to get my son to brush his teeth. He did not like the toothpaste.

    Earlier this week I was in the toothpaste isle picking up new toothbrushes and a tube of paste for us, information pills mom and dad, when I noticed there was a strawberry flavored toothpaste. I thought, hey why not try it. I did not even think about what might be in it. My only concern was stopping the daily brush your teeth battle that has been going on the past three and a half years.

    That evening I took out the tube then squeezed a dot onto the baby’s toothbrush and was shocked. The stuff was completely red. My first thought was “how much sugar did they put in this stuff” and my second thought was “Uh-Oh, this stuff is red, that means there is red food dye in it, a lot of red food dye.”

    Nutmeg Seed

    There are two spices derived from the fruit of the Myristica fragrans tree, approved nutmeg and mace. The spices were originally derived from the Spice Islands of Indonesia. Mace comes from the red lacy covering of the stone-like seed, while nutmeg is made from the seed itself.

    I have only ever used the ground form of nutmeg. Foodies profess they only use freshly grated nutmeg. I finally decided to try it out to see what all the hype was about. I purchased a bottle of Spice Island Whole nutmeg. It is not gourmet from Whole Foods, it was the only brand the market carried. I started with my favorite holiday recipe Pumpkin Chip Cookies. I was all set to go with my microplane in one hand and a nutmeg seed in the other. Problem was I was uncertain what to do. Was I supposed to crack the seed open? Is the seed it? I turned to the internet but could not find anything on grating nutmeg. I concluded I would grate the seed and hope for the best.

    The only difference I could tell was that the freshly grated nutmeg seemed to blend in in a silky smooth way. The powdered form of nutmeg can sometimes be overpowering. I paid $6.59 for a bottle of 14 seeds. Cost-wise it is a good deal. I made two recipes and barley used a quarter of the seed. Grated nutmeg may be substituted for ground simply by adding a smidgen less of the fresh stuff.

    Sandwiches are an economical way to fill up bellies. They do not require a lot of preparation and they appeal to even the pickiest of eaters. Click here for a history on the beloved sandwich. Otherwise watch the following video on how to make an awesome sub for Superbowl Sunday.

    value=”http://www.youtube.com/v/S1uIs1rsrFE&hl=en_US&fs=1&rel=0&color1=0x402061&color2=0x9461ca&border=1″>
    When our 5 year old was a toddler we used Burt’s Bees baby toothpaste. It tasted like fruit without the zing of fluoride. A couple of years later Burt’s Bees quit making the baby toothpaste. I made the switch to a kids store brand and was met with daily battles to get my son to brush his teeth. He did not like the toothpaste.

    Earlier this week I was in the toothpaste isle picking up new toothbrushes and a tube of paste for us, information pills mom and dad, when I noticed there was a strawberry flavored toothpaste. I thought, hey why not try it. I did not even think about what might be in it. My only concern was stopping the daily brush your teeth battle that has been going on the past three and a half years.

    That evening I took out the tube then squeezed a dot onto the baby’s toothbrush and was shocked. The stuff was completely red. My first thought was “how much sugar did they put in this stuff” and my second thought was “Uh-Oh, this stuff is red, that means there is red food dye in it, a lot of red food dye.”

    Nutmeg Seed

    There are two spices derived from the fruit of the Myristica fragrans tree, approved nutmeg and mace. The spices were originally derived from the Spice Islands of Indonesia. Mace comes from the red lacy covering of the stone-like seed, while nutmeg is made from the seed itself.

    I have only ever used the ground form of nutmeg. Foodies profess they only use freshly grated nutmeg. I finally decided to try it out to see what all the hype was about. I purchased a bottle of Spice Island Whole nutmeg. It is not gourmet from Whole Foods, it was the only brand the market carried. I started with my favorite holiday recipe Pumpkin Chip Cookies. I was all set to go with my microplane in one hand and a nutmeg seed in the other. Problem was I was uncertain what to do. Was I supposed to crack the seed open? Is the seed it? I turned to the internet but could not find anything on grating nutmeg. I concluded I would grate the seed and hope for the best.

    The only difference I could tell was that the freshly grated nutmeg seemed to blend in in a silky smooth way. The powdered form of nutmeg can sometimes be overpowering. I paid $6.59 for a bottle of 14 seeds. Cost-wise it is a good deal. I made two recipes and barley used a quarter of the seed. Grated nutmeg may be substituted for ground simply by adding a smidgen less of the fresh stuff.

    apple Pie

    One day this past spring, sales on the way back to the car after picking Mason up from school, cheapest he stopped to admire a great redwood tree standing in a neighboring yard. “Hey, that looks like the tree in the book my teacher read today!” I could tell Mason had a great day at school because he actually remembered what he learned. He continued to tell me about how trees, eggs and frogs grow.

    When we got home Mason asked if I would bake him an apple pie. A couple of weeks prior he requested a blueberry pie inspired by Pig on Word World who loves to bake blueberry pie. Now here was another request but for an apple pie. I surprised myself by successfully baking the blueberry pie but pastries make me nervous so it took me quite a while to get up the nerve to try it again. I have gone through several failures to get to this recipe of apple pie.

    I have come to understand when making crusts for delicate pastries such as pie crust the ingredients must be cold. When I made the blueberry pie I used frozen butter. By the time I was done cutting the butter into cubes it was the perfect temperature as if I just pulled it out of the refrigerator. However in subsequent baking attempts my pastry cutter broke. I have not replaced it for I find I enjoy working the butter in with my fingers. Consequently you will notice the recipe will direct you to use chilled butter (not frozen) and return the crust to the refrigerator until ready to use. The reasoning is the cold butter in the crust helps produce a flakier moist tastier crust. To cut in the butter use a food processor, pastry cutter or your fingers. Always cut butter into small cubes before adding butter to the flour mixture.

    Let’s talk apples now. Granny Smith is the apple of choice. It keeps its shape and gives the apple pie that tart flavor. You can make the pie using just Granny Smith apples or a combination of Granny Smith and the following: Braeburn, Rome, Jonathan, Winesap, Empire, Fuji, Pink Lady and McIntosh. I like to use Ganny Smith and Braeburn. The Breaburn is sweet and is a nice compliment to the sour Granny Smith.

    Apple Pie A-la Mode

    Flaky Crust:
    2 1/2 cups flour
    1 tsp salt
    3/4 cup chilled shortening
    1/4 cup chilled butter, cut into small pieces
    4-6 tbsp ice-cold water

    Fill a small cup with ice cubes and water. Let sit.

    Whisk flour and salt in a large bowl. Cut in the shortening and butter with a pastry blender or rub in with fingers, until mixture resembles coarse crumbs. Do not mix too much; a few pieces of butter are ok. Sprinkle with ice water, a tablespoon at a time. Stir with a fork to moisten. Gather dough into a ball. Divide in half. Wrap in plastic wrap and refrigerate.

    Filling:
    4-5 medium-large baking apples
    3/4 cups sugar
    3 tbsp flour
    3/4 tsp cinnamon
    1/4 tsp allspice
    2 tbsp butter
    Heavy Cream
    Sugar

    Peel and core the apples and cut into thin slices. Place in a large bowl. Combine the sugar, flour, cinnamon and allspice; toss mixture with apples. Let sit for 30 minutes to 1 hour.

    Meanwhile roll out bottom crust. Drape over a pie plate smoothing the bottom and sides. Cover with plastic wrap and refrigerate.

    Pour apples and juice into a strainer set over a sauce pan. Let drain for 15 minutes (should have at least 1/2 cup).

    Add two tablespoons butter to the pot with the apple juice. Bring to a boil over medium-high heat. Boil until liquid has reduced slightly and mixture is syrupy and lightly caramelized; about 3-5 minutes

    Roll out top crust. Remove pie plate with bottom crust from refrigerator. Spoon apples into the crust lined pie plate. Pour syrup over apples.

    Drape top crust over apples. Trim edges to 1-inch below rim of pie plate. Tuck the edges under and leave as is or flute using knuckles. Cut slits in the top to vent. Brush with heavy cream. Sprinkle with sugar. Cover edges with tin foil and bake for 25 minutes. Remove foil and continue to bake 25-30 minutes until crust is golden brown and the filling is bubbly.

    Variations:
    Add 1/4 cup raisins to filling.

    Sandwiches are an economical way to fill up bellies. They do not require a lot of preparation and they appeal to even the pickiest of eaters. Click here for a history on the beloved sandwich. Otherwise watch the following video on how to make an awesome sub for Superbowl Sunday.

    value=”http://www.youtube.com/v/S1uIs1rsrFE&hl=en_US&fs=1&rel=0&color1=0x402061&color2=0x9461ca&border=1″>
    When our 5 year old was a toddler we used Burt’s Bees baby toothpaste. It tasted like fruit without the zing of fluoride. A couple of years later Burt’s Bees quit making the baby toothpaste. I made the switch to a kids store brand and was met with daily battles to get my son to brush his teeth. He did not like the toothpaste.

    Earlier this week I was in the toothpaste isle picking up new toothbrushes and a tube of paste for us, information pills mom and dad, when I noticed there was a strawberry flavored toothpaste. I thought, hey why not try it. I did not even think about what might be in it. My only concern was stopping the daily brush your teeth battle that has been going on the past three and a half years.

    That evening I took out the tube then squeezed a dot onto the baby’s toothbrush and was shocked. The stuff was completely red. My first thought was “how much sugar did they put in this stuff” and my second thought was “Uh-Oh, this stuff is red, that means there is red food dye in it, a lot of red food dye.”

    Nutmeg Seed

    There are two spices derived from the fruit of the Myristica fragrans tree, approved nutmeg and mace. The spices were originally derived from the Spice Islands of Indonesia. Mace comes from the red lacy covering of the stone-like seed, while nutmeg is made from the seed itself.

    I have only ever used the ground form of nutmeg. Foodies profess they only use freshly grated nutmeg. I finally decided to try it out to see what all the hype was about. I purchased a bottle of Spice Island Whole nutmeg. It is not gourmet from Whole Foods, it was the only brand the market carried. I started with my favorite holiday recipe Pumpkin Chip Cookies. I was all set to go with my microplane in one hand and a nutmeg seed in the other. Problem was I was uncertain what to do. Was I supposed to crack the seed open? Is the seed it? I turned to the internet but could not find anything on grating nutmeg. I concluded I would grate the seed and hope for the best.

    The only difference I could tell was that the freshly grated nutmeg seemed to blend in in a silky smooth way. The powdered form of nutmeg can sometimes be overpowering. I paid $6.59 for a bottle of 14 seeds. Cost-wise it is a good deal. I made two recipes and barley used a quarter of the seed. Grated nutmeg may be substituted for ground simply by adding a smidgen less of the fresh stuff.

    apple Pie

    One day this past spring, sales on the way back to the car after picking Mason up from school, cheapest he stopped to admire a great redwood tree standing in a neighboring yard. “Hey, that looks like the tree in the book my teacher read today!” I could tell Mason had a great day at school because he actually remembered what he learned. He continued to tell me about how trees, eggs and frogs grow.

    When we got home Mason asked if I would bake him an apple pie. A couple of weeks prior he requested a blueberry pie inspired by Pig on Word World who loves to bake blueberry pie. Now here was another request but for an apple pie. I surprised myself by successfully baking the blueberry pie but pastries make me nervous so it took me quite a while to get up the nerve to try it again. I have gone through several failures to get to this recipe of apple pie.

    I have come to understand when making crusts for delicate pastries such as pie crust the ingredients must be cold. When I made the blueberry pie I used frozen butter. By the time I was done cutting the butter into cubes it was the perfect temperature as if I just pulled it out of the refrigerator. However in subsequent baking attempts my pastry cutter broke. I have not replaced it for I find I enjoy working the butter in with my fingers. Consequently you will notice the recipe will direct you to use chilled butter (not frozen) and return the crust to the refrigerator until ready to use. The reasoning is the cold butter in the crust helps produce a flakier moist tastier crust. To cut in the butter use a food processor, pastry cutter or your fingers. Always cut butter into small cubes before adding butter to the flour mixture.

    Let’s talk apples now. Granny Smith is the apple of choice. It keeps its shape and gives the apple pie that tart flavor. You can make the pie using just Granny Smith apples or a combination of Granny Smith and the following: Braeburn, Rome, Jonathan, Winesap, Empire, Fuji, Pink Lady and McIntosh. I like to use Ganny Smith and Braeburn. The Breaburn is sweet and is a nice compliment to the sour Granny Smith.

    Apple Pie A-la Mode

    Flaky Crust:
    2 1/2 cups flour
    1 tsp salt
    3/4 cup chilled shortening
    1/4 cup chilled butter, cut into small pieces
    4-6 tbsp ice-cold water

    Fill a small cup with ice cubes and water. Let sit.

    Whisk flour and salt in a large bowl. Cut in the shortening and butter with a pastry blender or rub in with fingers, until mixture resembles coarse crumbs. Do not mix too much; a few pieces of butter are ok. Sprinkle with ice water, a tablespoon at a time. Stir with a fork to moisten. Gather dough into a ball. Divide in half. Wrap in plastic wrap and refrigerate.

    Filling:
    4-5 medium-large baking apples
    3/4 cups sugar
    3 tbsp flour
    3/4 tsp cinnamon
    1/4 tsp allspice
    2 tbsp butter
    Heavy Cream
    Sugar

    Peel and core the apples and cut into thin slices. Place in a large bowl. Combine the sugar, flour, cinnamon and allspice; toss mixture with apples. Let sit for 30 minutes to 1 hour.

    Meanwhile roll out bottom crust. Drape over a pie plate smoothing the bottom and sides. Cover with plastic wrap and refrigerate.

    Pour apples and juice into a strainer set over a sauce pan. Let drain for 15 minutes (should have at least 1/2 cup).

    Add two tablespoons butter to the pot with the apple juice. Bring to a boil over medium-high heat. Boil until liquid has reduced slightly and mixture is syrupy and lightly caramelized; about 3-5 minutes

    Roll out top crust. Remove pie plate with bottom crust from refrigerator. Spoon apples into the crust lined pie plate. Pour syrup over apples.

    Drape top crust over apples. Trim edges to 1-inch below rim of pie plate. Tuck the edges under and leave as is or flute using knuckles. Cut slits in the top to vent. Brush with heavy cream. Sprinkle with sugar. Cover edges with tin foil and bake for 25 minutes. Remove foil and continue to bake 25-30 minutes until crust is golden brown and the filling is bubbly.

    Variations:
    Add 1/4 cup raisins to filling.

    Classic Bread Pudding without sauce

    Ever wonder what to do with left over bread? Make bread pudding. It is so easy and so delicious.

    I used a loaf of left over French bread I purchased from the bakery. Cut the bread into bite sized cubes. Spread them out on a baking sheet and leave out, remedy uncovered, overnight. In the morning the bread is just perfect for making bread pudding. Do not use fresh bread because the bread will become too soggy.

    ***Note: If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar.

    Source: MomsWhoThink
    2 cups whole milk
    1/4 cup butter
    *2/3 cup brown sugar (light or dark)
    3 eggs
    2 tsp cinnamon
    1/4 tsp ground nutmeg (use slightly less for freshly grated)
    1 tsp vanilla extract
    3 cups french bread, cut into cubes
    1/2 cup raisins (optional)

    In medium saucepan, over medium heat, heat milk  just until film forms over top. Add butter, stirring until butter is melted. Cool to lukewarm.

    Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Whisk until well combined and frothy. Slowly add milk mixture, whisking constantly.

    Bread for Bread Pudding

    Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

    Classic Bread Pudding with Sauce

    Bread Pudding Sauce:
    1 cup whole milk
    2 tbsp butter
    1/3 cup granulated white sugar
    1 tsp vanilla
    1 tbsp flour
    dash of salt

    Mix everything together and bring to a boil over medium heat for 3 – 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

    Classic Bread Pudding

    Sandwiches are an economical way to fill up bellies. They do not require a lot of preparation and they appeal to even the pickiest of eaters. Click here for a history on the beloved sandwich. Otherwise watch the following video on how to make an awesome sub for Superbowl Sunday.

    value=”http://www.youtube.com/v/S1uIs1rsrFE&hl=en_US&fs=1&rel=0&color1=0x402061&color2=0x9461ca&border=1″>
    When our 5 year old was a toddler we used Burt’s Bees baby toothpaste. It tasted like fruit without the zing of fluoride. A couple of years later Burt’s Bees quit making the baby toothpaste. I made the switch to a kids store brand and was met with daily battles to get my son to brush his teeth. He did not like the toothpaste.

    Earlier this week I was in the toothpaste isle picking up new toothbrushes and a tube of paste for us, information pills mom and dad, when I noticed there was a strawberry flavored toothpaste. I thought, hey why not try it. I did not even think about what might be in it. My only concern was stopping the daily brush your teeth battle that has been going on the past three and a half years.

    That evening I took out the tube then squeezed a dot onto the baby’s toothbrush and was shocked. The stuff was completely red. My first thought was “how much sugar did they put in this stuff” and my second thought was “Uh-Oh, this stuff is red, that means there is red food dye in it, a lot of red food dye.”

    Nutmeg Seed

    There are two spices derived from the fruit of the Myristica fragrans tree, approved nutmeg and mace. The spices were originally derived from the Spice Islands of Indonesia. Mace comes from the red lacy covering of the stone-like seed, while nutmeg is made from the seed itself.

    I have only ever used the ground form of nutmeg. Foodies profess they only use freshly grated nutmeg. I finally decided to try it out to see what all the hype was about. I purchased a bottle of Spice Island Whole nutmeg. It is not gourmet from Whole Foods, it was the only brand the market carried. I started with my favorite holiday recipe Pumpkin Chip Cookies. I was all set to go with my microplane in one hand and a nutmeg seed in the other. Problem was I was uncertain what to do. Was I supposed to crack the seed open? Is the seed it? I turned to the internet but could not find anything on grating nutmeg. I concluded I would grate the seed and hope for the best.

    The only difference I could tell was that the freshly grated nutmeg seemed to blend in in a silky smooth way. The powdered form of nutmeg can sometimes be overpowering. I paid $6.59 for a bottle of 14 seeds. Cost-wise it is a good deal. I made two recipes and barley used a quarter of the seed. Grated nutmeg may be substituted for ground simply by adding a smidgen less of the fresh stuff.

    apple Pie

    One day this past spring, sales on the way back to the car after picking Mason up from school, cheapest he stopped to admire a great redwood tree standing in a neighboring yard. “Hey, that looks like the tree in the book my teacher read today!” I could tell Mason had a great day at school because he actually remembered what he learned. He continued to tell me about how trees, eggs and frogs grow.

    When we got home Mason asked if I would bake him an apple pie. A couple of weeks prior he requested a blueberry pie inspired by Pig on Word World who loves to bake blueberry pie. Now here was another request but for an apple pie. I surprised myself by successfully baking the blueberry pie but pastries make me nervous so it took me quite a while to get up the nerve to try it again. I have gone through several failures to get to this recipe of apple pie.

    I have come to understand when making crusts for delicate pastries such as pie crust the ingredients must be cold. When I made the blueberry pie I used frozen butter. By the time I was done cutting the butter into cubes it was the perfect temperature as if I just pulled it out of the refrigerator. However in subsequent baking attempts my pastry cutter broke. I have not replaced it for I find I enjoy working the butter in with my fingers. Consequently you will notice the recipe will direct you to use chilled butter (not frozen) and return the crust to the refrigerator until ready to use. The reasoning is the cold butter in the crust helps produce a flakier moist tastier crust. To cut in the butter use a food processor, pastry cutter or your fingers. Always cut butter into small cubes before adding butter to the flour mixture.

    Let’s talk apples now. Granny Smith is the apple of choice. It keeps its shape and gives the apple pie that tart flavor. You can make the pie using just Granny Smith apples or a combination of Granny Smith and the following: Braeburn, Rome, Jonathan, Winesap, Empire, Fuji, Pink Lady and McIntosh. I like to use Ganny Smith and Braeburn. The Breaburn is sweet and is a nice compliment to the sour Granny Smith.

    Apple Pie A-la Mode

    Flaky Crust:
    2 1/2 cups flour
    1 tsp salt
    3/4 cup chilled shortening
    1/4 cup chilled butter, cut into small pieces
    4-6 tbsp ice-cold water

    Fill a small cup with ice cubes and water. Let sit.

    Whisk flour and salt in a large bowl. Cut in the shortening and butter with a pastry blender or rub in with fingers, until mixture resembles coarse crumbs. Do not mix too much; a few pieces of butter are ok. Sprinkle with ice water, a tablespoon at a time. Stir with a fork to moisten. Gather dough into a ball. Divide in half. Wrap in plastic wrap and refrigerate.

    Filling:
    4-5 medium-large baking apples
    3/4 cups sugar
    3 tbsp flour
    3/4 tsp cinnamon
    1/4 tsp allspice
    2 tbsp butter
    Heavy Cream
    Sugar

    Peel and core the apples and cut into thin slices. Place in a large bowl. Combine the sugar, flour, cinnamon and allspice; toss mixture with apples. Let sit for 30 minutes to 1 hour.

    Meanwhile roll out bottom crust. Drape over a pie plate smoothing the bottom and sides. Cover with plastic wrap and refrigerate.

    Pour apples and juice into a strainer set over a sauce pan. Let drain for 15 minutes (should have at least 1/2 cup).

    Add two tablespoons butter to the pot with the apple juice. Bring to a boil over medium-high heat. Boil until liquid has reduced slightly and mixture is syrupy and lightly caramelized; about 3-5 minutes

    Roll out top crust. Remove pie plate with bottom crust from refrigerator. Spoon apples into the crust lined pie plate. Pour syrup over apples.

    Drape top crust over apples. Trim edges to 1-inch below rim of pie plate. Tuck the edges under and leave as is or flute using knuckles. Cut slits in the top to vent. Brush with heavy cream. Sprinkle with sugar. Cover edges with tin foil and bake for 25 minutes. Remove foil and continue to bake 25-30 minutes until crust is golden brown and the filling is bubbly.

    Variations:
    Add 1/4 cup raisins to filling.

    Classic Bread Pudding without sauce

    Ever wonder what to do with left over bread? Make bread pudding. It is so easy and so delicious.

    I used a loaf of left over French bread I purchased from the bakery. Cut the bread into bite sized cubes. Spread them out on a baking sheet and leave out, remedy uncovered, overnight. In the morning the bread is just perfect for making bread pudding. Do not use fresh bread because the bread will become too soggy.

    ***Note: If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar.

    Source: MomsWhoThink
    2 cups whole milk
    1/4 cup butter
    *2/3 cup brown sugar (light or dark)
    3 eggs
    2 tsp cinnamon
    1/4 tsp ground nutmeg (use slightly less for freshly grated)
    1 tsp vanilla extract
    3 cups french bread, cut into cubes
    1/2 cup raisins (optional)

    In medium saucepan, over medium heat, heat milk  just until film forms over top. Add butter, stirring until butter is melted. Cool to lukewarm.

    Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Whisk until well combined and frothy. Slowly add milk mixture, whisking constantly.

    Bread for Bread Pudding

    Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

    Classic Bread Pudding with Sauce

    Bread Pudding Sauce:
    1 cup whole milk
    2 tbsp butter
    1/3 cup granulated white sugar
    1 tsp vanilla
    1 tbsp flour
    dash of salt

    Mix everything together and bring to a boil over medium heat for 3 – 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

    Classic Bread Pudding

    Historically cornbread has been around long before the first European settlers arrived. The Native American Indians taught the new settlers how to grind corn into corn meal to make “Pone”. Using a simple mixture of ground corn meal, unhealthy water and salt this early version of cornbread became a valuable staple to the New settlers those first few years after their arrival. Cornbread was especially popular throughout the Civil War as it was quick and cheap to make. The ingredients used depended on the region; for instance, pills the addition of sugar and flour was typical of the North while the South favored an unsweetened version cooked in a cast iron skillet. Cornbread has had quite a makeover over the years. The variations are endless with each family claiming to have the best recipe ever.

    You would think my dad being a farmer from Georgia would have passed along a treasured recipe. All we got was Betty Crocker and Jiffy. Needless to say I was never a fan of cornbread as it was always dry and flavorless. Then I met the Odoms in Woodville Texas. A loverly little town in East Texas with fresh air, order tons of trees and lots of old 19th century houses. Odomville was a small community comprised of the descendants of the Odom family located about 30 minutes out of town heading East toward Fred Texas.

    During my visits in Odomville I mostly enjoyed sitting at the kitchen table with Mr. Odom and Alice eating a square of cornbread. Alice died of old age shortly after I arrived in Woodville. It was a somber time for us all even more so for her beloved Mr. Odom. They had known one another since childhood and the loss was almost more than he could bare. I continued to visit Mr. Odom when in the area as I so enjoyed his stories of Odomville. And so it was on my last day in East Texas I was with him at the kitchen table once again sharing a meager snack of cornbread and milk.

    I am extremely particular about cornbread. There are but two recipes I can say I have enjoyed one being Alice Odom’s recipe and the other one is this recipe for honey whole grain cornbread. The sweet kiss of honey mingles well with scrumptious earth grains. Serve as a side with chili or a salad.

    1/2 cup butter, melted
    2 eggs
    1/2 tsp baking soda
    1 cup whole grain flour
    2/3 cup honey
    1 cup buttermilk
    1 cup yellow cornmeal
    1/2 tsp salt

    Preheat oven to 350 degrees. Butter a 9X13 baking dish; set aside.

    In a medium bowl, mix honey and butter until combined. Add eggs, buttermilk and soda; mix well.

    In a separate bowl, mix cornmeal, flour and salt. Add flour mixture to milk mixture; folding just until combined. Pour batter into prepared baking dish. Bake for 20-30 minutes.

    Notes:
    If you do not have a natural foods market near by Whole Grain Flour can be found in most supermarkets that sell Bob’s Red Mill flours. If you cannot find whole grain try blending 1 part kamut + 1 part spelt + 1 part hard white wheat.

    Sandwiches are an economical way to fill up bellies. They do not require a lot of preparation and they appeal to even the pickiest of eaters. Click here for a history on the beloved sandwich. Otherwise watch the following video on how to make an awesome sub for Superbowl Sunday.

    value=”http://www.youtube.com/v/S1uIs1rsrFE&hl=en_US&fs=1&rel=0&color1=0x402061&color2=0x9461ca&border=1″>
    When our 5 year old was a toddler we used Burt’s Bees baby toothpaste. It tasted like fruit without the zing of fluoride. A couple of years later Burt’s Bees quit making the baby toothpaste. I made the switch to a kids store brand and was met with daily battles to get my son to brush his teeth. He did not like the toothpaste.

    Earlier this week I was in the toothpaste isle picking up new toothbrushes and a tube of paste for us, information pills mom and dad, when I noticed there was a strawberry flavored toothpaste. I thought, hey why not try it. I did not even think about what might be in it. My only concern was stopping the daily brush your teeth battle that has been going on the past three and a half years.

    That evening I took out the tube then squeezed a dot onto the baby’s toothbrush and was shocked. The stuff was completely red. My first thought was “how much sugar did they put in this stuff” and my second thought was “Uh-Oh, this stuff is red, that means there is red food dye in it, a lot of red food dye.”

    Nutmeg Seed

    There are two spices derived from the fruit of the Myristica fragrans tree, approved nutmeg and mace. The spices were originally derived from the Spice Islands of Indonesia. Mace comes from the red lacy covering of the stone-like seed, while nutmeg is made from the seed itself.

    I have only ever used the ground form of nutmeg. Foodies profess they only use freshly grated nutmeg. I finally decided to try it out to see what all the hype was about. I purchased a bottle of Spice Island Whole nutmeg. It is not gourmet from Whole Foods, it was the only brand the market carried. I started with my favorite holiday recipe Pumpkin Chip Cookies. I was all set to go with my microplane in one hand and a nutmeg seed in the other. Problem was I was uncertain what to do. Was I supposed to crack the seed open? Is the seed it? I turned to the internet but could not find anything on grating nutmeg. I concluded I would grate the seed and hope for the best.

    The only difference I could tell was that the freshly grated nutmeg seemed to blend in in a silky smooth way. The powdered form of nutmeg can sometimes be overpowering. I paid $6.59 for a bottle of 14 seeds. Cost-wise it is a good deal. I made two recipes and barley used a quarter of the seed. Grated nutmeg may be substituted for ground simply by adding a smidgen less of the fresh stuff.

    apple Pie

    One day this past spring, sales on the way back to the car after picking Mason up from school, cheapest he stopped to admire a great redwood tree standing in a neighboring yard. “Hey, that looks like the tree in the book my teacher read today!” I could tell Mason had a great day at school because he actually remembered what he learned. He continued to tell me about how trees, eggs and frogs grow.

    When we got home Mason asked if I would bake him an apple pie. A couple of weeks prior he requested a blueberry pie inspired by Pig on Word World who loves to bake blueberry pie. Now here was another request but for an apple pie. I surprised myself by successfully baking the blueberry pie but pastries make me nervous so it took me quite a while to get up the nerve to try it again. I have gone through several failures to get to this recipe of apple pie.

    I have come to understand when making crusts for delicate pastries such as pie crust the ingredients must be cold. When I made the blueberry pie I used frozen butter. By the time I was done cutting the butter into cubes it was the perfect temperature as if I just pulled it out of the refrigerator. However in subsequent baking attempts my pastry cutter broke. I have not replaced it for I find I enjoy working the butter in with my fingers. Consequently you will notice the recipe will direct you to use chilled butter (not frozen) and return the crust to the refrigerator until ready to use. The reasoning is the cold butter in the crust helps produce a flakier moist tastier crust. To cut in the butter use a food processor, pastry cutter or your fingers. Always cut butter into small cubes before adding butter to the flour mixture.

    Let’s talk apples now. Granny Smith is the apple of choice. It keeps its shape and gives the apple pie that tart flavor. You can make the pie using just Granny Smith apples or a combination of Granny Smith and the following: Braeburn, Rome, Jonathan, Winesap, Empire, Fuji, Pink Lady and McIntosh. I like to use Ganny Smith and Braeburn. The Breaburn is sweet and is a nice compliment to the sour Granny Smith.

    Apple Pie A-la Mode

    Flaky Crust:
    2 1/2 cups flour
    1 tsp salt
    3/4 cup chilled shortening
    1/4 cup chilled butter, cut into small pieces
    4-6 tbsp ice-cold water

    Fill a small cup with ice cubes and water. Let sit.

    Whisk flour and salt in a large bowl. Cut in the shortening and butter with a pastry blender or rub in with fingers, until mixture resembles coarse crumbs. Do not mix too much; a few pieces of butter are ok. Sprinkle with ice water, a tablespoon at a time. Stir with a fork to moisten. Gather dough into a ball. Divide in half. Wrap in plastic wrap and refrigerate.

    Filling:
    4-5 medium-large baking apples
    3/4 cups sugar
    3 tbsp flour
    3/4 tsp cinnamon
    1/4 tsp allspice
    2 tbsp butter
    Heavy Cream
    Sugar

    Peel and core the apples and cut into thin slices. Place in a large bowl. Combine the sugar, flour, cinnamon and allspice; toss mixture with apples. Let sit for 30 minutes to 1 hour.

    Meanwhile roll out bottom crust. Drape over a pie plate smoothing the bottom and sides. Cover with plastic wrap and refrigerate.

    Pour apples and juice into a strainer set over a sauce pan. Let drain for 15 minutes (should have at least 1/2 cup).

    Add two tablespoons butter to the pot with the apple juice. Bring to a boil over medium-high heat. Boil until liquid has reduced slightly and mixture is syrupy and lightly caramelized; about 3-5 minutes

    Roll out top crust. Remove pie plate with bottom crust from refrigerator. Spoon apples into the crust lined pie plate. Pour syrup over apples.

    Drape top crust over apples. Trim edges to 1-inch below rim of pie plate. Tuck the edges under and leave as is or flute using knuckles. Cut slits in the top to vent. Brush with heavy cream. Sprinkle with sugar. Cover edges with tin foil and bake for 25 minutes. Remove foil and continue to bake 25-30 minutes until crust is golden brown and the filling is bubbly.

    Variations:
    Add 1/4 cup raisins to filling.

    Classic Bread Pudding without sauce

    Ever wonder what to do with left over bread? Make bread pudding. It is so easy and so delicious.

    I used a loaf of left over French bread I purchased from the bakery. Cut the bread into bite sized cubes. Spread them out on a baking sheet and leave out, remedy uncovered, overnight. In the morning the bread is just perfect for making bread pudding. Do not use fresh bread because the bread will become too soggy.

    ***Note: If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar.

    Source: MomsWhoThink
    2 cups whole milk
    1/4 cup butter
    *2/3 cup brown sugar (light or dark)
    3 eggs
    2 tsp cinnamon
    1/4 tsp ground nutmeg (use slightly less for freshly grated)
    1 tsp vanilla extract
    3 cups french bread, cut into cubes
    1/2 cup raisins (optional)

    In medium saucepan, over medium heat, heat milk  just until film forms over top. Add butter, stirring until butter is melted. Cool to lukewarm.

    Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Whisk until well combined and frothy. Slowly add milk mixture, whisking constantly.

    Bread for Bread Pudding

    Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

    Classic Bread Pudding with Sauce

    Bread Pudding Sauce:
    1 cup whole milk
    2 tbsp butter
    1/3 cup granulated white sugar
    1 tsp vanilla
    1 tbsp flour
    dash of salt

    Mix everything together and bring to a boil over medium heat for 3 – 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

    Classic Bread Pudding

    Historically cornbread has been around long before the first European settlers arrived. The Native American Indians taught the new settlers how to grind corn into corn meal to make “Pone”. Using a simple mixture of ground corn meal, unhealthy water and salt this early version of cornbread became a valuable staple to the New settlers those first few years after their arrival. Cornbread was especially popular throughout the Civil War as it was quick and cheap to make. The ingredients used depended on the region; for instance, pills the addition of sugar and flour was typical of the North while the South favored an unsweetened version cooked in a cast iron skillet. Cornbread has had quite a makeover over the years. The variations are endless with each family claiming to have the best recipe ever.

    You would think my dad being a farmer from Georgia would have passed along a treasured recipe. All we got was Betty Crocker and Jiffy. Needless to say I was never a fan of cornbread as it was always dry and flavorless. Then I met the Odoms in Woodville Texas. A loverly little town in East Texas with fresh air, order tons of trees and lots of old 19th century houses. Odomville was a small community comprised of the descendants of the Odom family located about 30 minutes out of town heading East toward Fred Texas.

    During my visits in Odomville I mostly enjoyed sitting at the kitchen table with Mr. Odom and Alice eating a square of cornbread. Alice died of old age shortly after I arrived in Woodville. It was a somber time for us all even more so for her beloved Mr. Odom. They had known one another since childhood and the loss was almost more than he could bare. I continued to visit Mr. Odom when in the area as I so enjoyed his stories of Odomville. And so it was on my last day in East Texas I was with him at the kitchen table once again sharing a meager snack of cornbread and milk.

    I am extremely particular about cornbread. There are but two recipes I can say I have enjoyed one being Alice Odom’s recipe and the other one is this recipe for honey whole grain cornbread. The sweet kiss of honey mingles well with scrumptious earth grains. Serve as a side with chili or a salad.

    1/2 cup butter, melted
    2 eggs
    1/2 tsp baking soda
    1 cup whole grain flour
    2/3 cup honey
    1 cup buttermilk
    1 cup yellow cornmeal
    1/2 tsp salt

    Preheat oven to 350 degrees. Butter a 9X13 baking dish; set aside.

    In a medium bowl, mix honey and butter until combined. Add eggs, buttermilk and soda; mix well.

    In a separate bowl, mix cornmeal, flour and salt. Add flour mixture to milk mixture; folding just until combined. Pour batter into prepared baking dish. Bake for 20-30 minutes.

    Notes:
    If you do not have a natural foods market near by Whole Grain Flour can be found in most supermarkets that sell Bob’s Red Mill flours. If you cannot find whole grain try blending 1 part kamut + 1 part spelt + 1 part hard white wheat.

    ratatouille

    Ratatouille is a traditional French Provencal vegetable dish starring tomatoes and roasted vegetables. There are plenty of theories out there on the proper way to prepare Ratatouille. Some simply roast the vegetables for a light clean presentation. Others including Julia Childs chose to layer the vegetables in a thick tomato based sauce as seen in the Pixar movie “Ratatouille”. While Julia’s version may be breathtaking it is stretch for novice cooks to achieve the uniform look of the dish. For time and patience sake we believe in the chop it, more about toss it together and bake approach.

    1 onion, approved chopped
    3 cloves garlic, sliced very thin
    3 tomatoes, chopped into 1/2-inch pieces
    2 tablespoons olive oil, divided
    1 small aubergine (eggplant), halved, quartered then chopped
    1 courgettes (zucchini), halved then chopped
    1 yellow squash, halved then chopped
    2 bell peppers (preferably red and yellow), chopped
    Few sprigs fresh thyme leaves or a generous dash of Herbs de Provence
    Salt and pepper

    Preheat oven to 375 degrees F.

    Put the onions, garlic and tomatoes into a baking dish. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Toss in the eggplant, zucchini, squash and peppers over the tomatoes. Drizzle with remaining tablespoon of oil and season with salt and pepper. Remove the leaves from the thyme sprigs by running your fingertips down the stem. Sprinkle over the vegetables. Cover with a piece of parchment paper cut to fit inside the dish.

    Bake 45 to 55 minutes, or until vegetables are tender but not mushy. Serve with a dab of soft goat cheese and a serving of polenta, couscous or white beans. Serves 4-5

    Variations:
    -Toss vegetables with 2 tablespoons red wine vinegar and 1/2 cup Kalamata olives.
    -Layer the vegetables on pastry dough for a yummy Ratatouille tart.
    -Drop rounds of biscuit dough with chopped bits of sausage mixed in.
    -For a Southern flare toss in a 1/2 cup of okra.
    -Stuff the vegetables into halved green peppers. Top with a small slice of Monterey Jack cheese, a dollop of tomato sauce and a sprinkle of panko crumbs and Parmesan cheese.

    Sandwiches are an economical way to fill up bellies. They do not require a lot of preparation and they appeal to even the pickiest of eaters. Click here for a history on the beloved sandwich. Otherwise watch the following video on how to make an awesome sub for Superbowl Sunday.

    value=”http://www.youtube.com/v/S1uIs1rsrFE&hl=en_US&fs=1&rel=0&color1=0x402061&color2=0x9461ca&border=1″>
    When our 5 year old was a toddler we used Burt’s Bees baby toothpaste. It tasted like fruit without the zing of fluoride. A couple of years later Burt’s Bees quit making the baby toothpaste. I made the switch to a kids store brand and was met with daily battles to get my son to brush his teeth. He did not like the toothpaste.

    Earlier this week I was in the toothpaste isle picking up new toothbrushes and a tube of paste for us, information pills mom and dad, when I noticed there was a strawberry flavored toothpaste. I thought, hey why not try it. I did not even think about what might be in it. My only concern was stopping the daily brush your teeth battle that has been going on the past three and a half years.

    That evening I took out the tube then squeezed a dot onto the baby’s toothbrush and was shocked. The stuff was completely red. My first thought was “how much sugar did they put in this stuff” and my second thought was “Uh-Oh, this stuff is red, that means there is red food dye in it, a lot of red food dye.”

    Nutmeg Seed

    There are two spices derived from the fruit of the Myristica fragrans tree, approved nutmeg and mace. The spices were originally derived from the Spice Islands of Indonesia. Mace comes from the red lacy covering of the stone-like seed, while nutmeg is made from the seed itself.

    I have only ever used the ground form of nutmeg. Foodies profess they only use freshly grated nutmeg. I finally decided to try it out to see what all the hype was about. I purchased a bottle of Spice Island Whole nutmeg. It is not gourmet from Whole Foods, it was the only brand the market carried. I started with my favorite holiday recipe Pumpkin Chip Cookies. I was all set to go with my microplane in one hand and a nutmeg seed in the other. Problem was I was uncertain what to do. Was I supposed to crack the seed open? Is the seed it? I turned to the internet but could not find anything on grating nutmeg. I concluded I would grate the seed and hope for the best.

    The only difference I could tell was that the freshly grated nutmeg seemed to blend in in a silky smooth way. The powdered form of nutmeg can sometimes be overpowering. I paid $6.59 for a bottle of 14 seeds. Cost-wise it is a good deal. I made two recipes and barley used a quarter of the seed. Grated nutmeg may be substituted for ground simply by adding a smidgen less of the fresh stuff.

    apple Pie

    One day this past spring, sales on the way back to the car after picking Mason up from school, cheapest he stopped to admire a great redwood tree standing in a neighboring yard. “Hey, that looks like the tree in the book my teacher read today!” I could tell Mason had a great day at school because he actually remembered what he learned. He continued to tell me about how trees, eggs and frogs grow.

    When we got home Mason asked if I would bake him an apple pie. A couple of weeks prior he requested a blueberry pie inspired by Pig on Word World who loves to bake blueberry pie. Now here was another request but for an apple pie. I surprised myself by successfully baking the blueberry pie but pastries make me nervous so it took me quite a while to get up the nerve to try it again. I have gone through several failures to get to this recipe of apple pie.

    I have come to understand when making crusts for delicate pastries such as pie crust the ingredients must be cold. When I made the blueberry pie I used frozen butter. By the time I was done cutting the butter into cubes it was the perfect temperature as if I just pulled it out of the refrigerator. However in subsequent baking attempts my pastry cutter broke. I have not replaced it for I find I enjoy working the butter in with my fingers. Consequently you will notice the recipe will direct you to use chilled butter (not frozen) and return the crust to the refrigerator until ready to use. The reasoning is the cold butter in the crust helps produce a flakier moist tastier crust. To cut in the butter use a food processor, pastry cutter or your fingers. Always cut butter into small cubes before adding butter to the flour mixture.

    Let’s talk apples now. Granny Smith is the apple of choice. It keeps its shape and gives the apple pie that tart flavor. You can make the pie using just Granny Smith apples or a combination of Granny Smith and the following: Braeburn, Rome, Jonathan, Winesap, Empire, Fuji, Pink Lady and McIntosh. I like to use Ganny Smith and Braeburn. The Breaburn is sweet and is a nice compliment to the sour Granny Smith.

    Apple Pie A-la Mode

    Flaky Crust:
    2 1/2 cups flour
    1 tsp salt
    3/4 cup chilled shortening
    1/4 cup chilled butter, cut into small pieces
    4-6 tbsp ice-cold water

    Fill a small cup with ice cubes and water. Let sit.

    Whisk flour and salt in a large bowl. Cut in the shortening and butter with a pastry blender or rub in with fingers, until mixture resembles coarse crumbs. Do not mix too much; a few pieces of butter are ok. Sprinkle with ice water, a tablespoon at a time. Stir with a fork to moisten. Gather dough into a ball. Divide in half. Wrap in plastic wrap and refrigerate.

    Filling:
    4-5 medium-large baking apples
    3/4 cups sugar
    3 tbsp flour
    3/4 tsp cinnamon
    1/4 tsp allspice
    2 tbsp butter
    Heavy Cream
    Sugar

    Peel and core the apples and cut into thin slices. Place in a large bowl. Combine the sugar, flour, cinnamon and allspice; toss mixture with apples. Let sit for 30 minutes to 1 hour.

    Meanwhile roll out bottom crust. Drape over a pie plate smoothing the bottom and sides. Cover with plastic wrap and refrigerate.

    Pour apples and juice into a strainer set over a sauce pan. Let drain for 15 minutes (should have at least 1/2 cup).

    Add two tablespoons butter to the pot with the apple juice. Bring to a boil over medium-high heat. Boil until liquid has reduced slightly and mixture is syrupy and lightly caramelized; about 3-5 minutes

    Roll out top crust. Remove pie plate with bottom crust from refrigerator. Spoon apples into the crust lined pie plate. Pour syrup over apples.

    Drape top crust over apples. Trim edges to 1-inch below rim of pie plate. Tuck the edges under and leave as is or flute using knuckles. Cut slits in the top to vent. Brush with heavy cream. Sprinkle with sugar. Cover edges with tin foil and bake for 25 minutes. Remove foil and continue to bake 25-30 minutes until crust is golden brown and the filling is bubbly.

    Variations:
    Add 1/4 cup raisins to filling.

    Classic Bread Pudding without sauce

    Ever wonder what to do with left over bread? Make bread pudding. It is so easy and so delicious.

    I used a loaf of left over French bread I purchased from the bakery. Cut the bread into bite sized cubes. Spread them out on a baking sheet and leave out, remedy uncovered, overnight. In the morning the bread is just perfect for making bread pudding. Do not use fresh bread because the bread will become too soggy.

    ***Note: If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar.

    Source: MomsWhoThink
    2 cups whole milk
    1/4 cup butter
    *2/3 cup brown sugar (light or dark)
    3 eggs
    2 tsp cinnamon
    1/4 tsp ground nutmeg (use slightly less for freshly grated)
    1 tsp vanilla extract
    3 cups french bread, cut into cubes
    1/2 cup raisins (optional)

    In medium saucepan, over medium heat, heat milk  just until film forms over top. Add butter, stirring until butter is melted. Cool to lukewarm.

    Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Whisk until well combined and frothy. Slowly add milk mixture, whisking constantly.

    Bread for Bread Pudding

    Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

    Classic Bread Pudding with Sauce

    Bread Pudding Sauce:
    1 cup whole milk
    2 tbsp butter
    1/3 cup granulated white sugar
    1 tsp vanilla
    1 tbsp flour
    dash of salt

    Mix everything together and bring to a boil over medium heat for 3 – 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

    Classic Bread Pudding

    Historically cornbread has been around long before the first European settlers arrived. The Native American Indians taught the new settlers how to grind corn into corn meal to make “Pone”. Using a simple mixture of ground corn meal, unhealthy water and salt this early version of cornbread became a valuable staple to the New settlers those first few years after their arrival. Cornbread was especially popular throughout the Civil War as it was quick and cheap to make. The ingredients used depended on the region; for instance, pills the addition of sugar and flour was typical of the North while the South favored an unsweetened version cooked in a cast iron skillet. Cornbread has had quite a makeover over the years. The variations are endless with each family claiming to have the best recipe ever.

    You would think my dad being a farmer from Georgia would have passed along a treasured recipe. All we got was Betty Crocker and Jiffy. Needless to say I was never a fan of cornbread as it was always dry and flavorless. Then I met the Odoms in Woodville Texas. A loverly little town in East Texas with fresh air, order tons of trees and lots of old 19th century houses. Odomville was a small community comprised of the descendants of the Odom family located about 30 minutes out of town heading East toward Fred Texas.

    During my visits in Odomville I mostly enjoyed sitting at the kitchen table with Mr. Odom and Alice eating a square of cornbread. Alice died of old age shortly after I arrived in Woodville. It was a somber time for us all even more so for her beloved Mr. Odom. They had known one another since childhood and the loss was almost more than he could bare. I continued to visit Mr. Odom when in the area as I so enjoyed his stories of Odomville. And so it was on my last day in East Texas I was with him at the kitchen table once again sharing a meager snack of cornbread and milk.

    I am extremely particular about cornbread. There are but two recipes I can say I have enjoyed one being Alice Odom’s recipe and the other one is this recipe for honey whole grain cornbread. The sweet kiss of honey mingles well with scrumptious earth grains. Serve as a side with chili or a salad.

    1/2 cup butter, melted
    2 eggs
    1/2 tsp baking soda
    1 cup whole grain flour
    2/3 cup honey
    1 cup buttermilk
    1 cup yellow cornmeal
    1/2 tsp salt

    Preheat oven to 350 degrees. Butter a 9X13 baking dish; set aside.

    In a medium bowl, mix honey and butter until combined. Add eggs, buttermilk and soda; mix well.

    In a separate bowl, mix cornmeal, flour and salt. Add flour mixture to milk mixture; folding just until combined. Pour batter into prepared baking dish. Bake for 20-30 minutes.

    Notes:
    If you do not have a natural foods market near by Whole Grain Flour can be found in most supermarkets that sell Bob’s Red Mill flours. If you cannot find whole grain try blending 1 part kamut + 1 part spelt + 1 part hard white wheat.

    ratatouille

    Ratatouille is a traditional French Provencal vegetable dish starring tomatoes and roasted vegetables. There are plenty of theories out there on the proper way to prepare Ratatouille. Some simply roast the vegetables for a light clean presentation. Others including Julia Childs chose to layer the vegetables in a thick tomato based sauce as seen in the Pixar movie “Ratatouille”. While Julia’s version may be breathtaking it is stretch for novice cooks to achieve the uniform look of the dish. For time and patience sake we believe in the chop it, more about toss it together and bake approach.

    1 onion, approved chopped
    3 cloves garlic, sliced very thin
    3 tomatoes, chopped into 1/2-inch pieces
    2 tablespoons olive oil, divided
    1 small aubergine (eggplant), halved, quartered then chopped
    1 courgettes (zucchini), halved then chopped
    1 yellow squash, halved then chopped
    2 bell peppers (preferably red and yellow), chopped
    Few sprigs fresh thyme leaves or a generous dash of Herbs de Provence
    Salt and pepper

    Preheat oven to 375 degrees F.

    Put the onions, garlic and tomatoes into a baking dish. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Toss in the eggplant, zucchini, squash and peppers over the tomatoes. Drizzle with remaining tablespoon of oil and season with salt and pepper. Remove the leaves from the thyme sprigs by running your fingertips down the stem. Sprinkle over the vegetables. Cover with a piece of parchment paper cut to fit inside the dish.

    Bake 45 to 55 minutes, or until vegetables are tender but not mushy. Serve with a dab of soft goat cheese and a serving of polenta, couscous or white beans. Serves 4-5

    Variations:
    -Toss vegetables with 2 tablespoons red wine vinegar and 1/2 cup Kalamata olives.
    -Layer the vegetables on pastry dough for a yummy Ratatouille tart.
    -Drop rounds of biscuit dough with chopped bits of sausage mixed in.
    -For a Southern flare toss in a 1/2 cup of okra.
    -Stuff the vegetables into halved green peppers. Top with a small slice of Monterey Jack cheese, a dollop of tomato sauce and a sprinkle of panko crumbs and Parmesan cheese.

    hobbies_magazine_j_e_standley_cover

    Photo: Hobbies Magazine February-March 1919 issue, drugs cover by J.E. Standley

    Several years ago a friend of mine started a Yahoo Group for local moms comprised of her friends, information pills our friends and their friends as a way to share news quickly without having to call everyone. We post upcoming events, deals for the local restaurants, coupons for the grocery store, items we are looking to get rid of or looking for and parenting woes and advice, among other things. Occasionally my friend will pose a question to start a discussion. The first question asked us to list some of our hobbies and projects we are working on. Before children I had hobbies. I am sure of it. Sadly they were placed by the wayside and over time forgotten. This actually is not a bad thing. It is part of growing up. With each stage of life come new and exciting ideas that we can look forward to. Otherwise we would all be playing with barbies and GI-Joe figures at age 36. However if you have young children you are probably doing just that.

    This month’s resolution is all about finding a hobby that is fun, yet challenging. My goal for this month was to finally sign up for fencing classes. For years I have had a secret desire to learn fencing. Just when I was about to sign up for classes we uprooted our family and moved to another city that does not offer any classes. Now I am left trying to figure out another alternative.

    A hobby should be something you want to do. It should be relaxing never forced; although sometimes our children need a little push to motivate them in the right direction until they find something suitable. A hobby should be all about the passion. If you are doing it because everyone else is doing it or because you have to then it becomes a chore not a hobby. Here is the exception to the rule. I love to read. Recently I found a group of women in my area who share a passion for literature. Each month someone chooses a book from a long list of classic literature. The following month we meet for breakfast to discuss the novel and how it relates to us in our time. The experience has been exhilarating. Most of the books are not books I normally would have picked up to read. Yes at times, when I would rather be reading something else less complicated, it feels like a chore; however, the goal of enriching my life through beautiful literature and then connecting with other moms is the hobby. Studies have found that when we are genuinely engaged in an activity we find interesting we fuel our self-esteem and life becomes more exciting. After my first book club meeting I felt alive. Invigorated. I was inspired.

    In a society such as we live in the term hobby is often viewed as juvenile. The truth is we all need enriching experiences to help us stay centered and live a more balanced life. We all want success in some form. We all want to give our best to our bosses, families and friends. However, it is impossible to maintain such high demands of ourselves without causing a negative impact on our health and well being. When we allow ourselves to become tired and drained from work or overloaded with obligations our ability to innovate drops significantly. Our failure pushes us to work even harder. We feel guilty. We feel frustrated. Ultimately we feel defeated. Hobbies help relieve the stress resulting in a happier you.

    A hobby is a fantastic way to blow off steam from a stressful workweek. A friend of mine could not wait until Saturday morning to hop on his bike and ride for 3 hours to distress. Hobbies such as collecting books, stamps and maps have a historical educational value. Tinkering hobbies like building trains, models, rockets and cars can build career oriented talents. Active hobbies like hiking, running and sports invigorate us. Moreover, hobbies can enhance our creative minds and help us think more clearly. I always seem to find my best inspirations while I am running or working on a project.

    Sometimes we may feel guilty selfishly setting alone time aside for our personal hobbies. The truth is our hobbies can have a lasting impact on the children who learn from watching us. When they see mom and dad happily working on a hobby they are more likely to engage in a hobby themselves. They may copy what their parents are doing or adopt something of their own. Learning to manage their free time at an early age will benefit them when they are older. As parents we can help them discover enjoyable activities together. I love camping and hiking. I am passionate about camping and hiking. However it is no longer the relaxing hobby I enjoyed when I was a single college student or newly married. With our three little ones it is no easy feat. Yet, we continue to put on a brave face and take our kids hiking to give them rich fulfilling experiences. Hobbies shared with parents create lasting bonds. These activities such as sports, running, music, camping, cooking, fishing among others continue to hold value after the children have grown and move off to college. Children are also less likely to turn to drugs or exhibit bad behaviors when they are older if they are pursuing fun interesting hobbies to keep them busy. Who knows maybe the little boy that was into building rockets will grow up to become a rock scientist.

    Choose a hobby from the following list or log onto DiscoverAHobby.com for a more comprehensive list of ideas. Local colleges, home and garden depots and craft shops offer all sorts of classes for a minimal fee. Contact a small mom and pop shop or ranch to see if they would be interested in training an apprentice for free or ask a friend to teach you.

    • Start a singing group. Gather some of your friends and their friends to meet once a month to sing together. Or join a community theater or adult choir in your area. Music has powerful effects over the mind.
    • Schedule periodic camping and hiking trips with your spouse or friends. It is always a treat to get away with gals or buddies.
    • Start a running or walking group.
    • Learn taekwondo, (some dojos offer family classes on the weekend) boxing, biking, fencing, dance, archery, rock climbing, yoga, weight lifting.
    • Gather some friends every Saturday morning to play volleyball, soccer, basketball, rugby, horseback riding, basketball, baseball.
    • Learn to Kayak, canoe, fish, scuba diving, wilderness camping, hiking.
    • Learn to scrapbook photos.
    • Build models, carpentry work, Gardening, car mechanics, basic home repairs.
    • Collect stamps, antiques, maps, wooden boxes, baskets, toys, pictures, books, coins, cars, art.
    • Learn about home theaters.
    • Complete a Puzzle.
    • Tour historical sites and museums.
    • Learn a foreign language.
    • Take an arts and crafts class in quilting, sewing, flower arrangements, photography, painting, pottery, wood carving, knitting, stained glass, interior design, jewelry, welding.
    • Study a musical instrument such as the guitar, piano, cello, violin, brass or woodwind instruments, organ, mandolin, lire, drums, voice.
    • Take up journaling, writing, poetry.
    • Join a book club or start one of your own.
    • Take a cooking class or start a cooking club..
    • Learn CPR, first aide.

    Skillet Tuna Noodle Casserole

    Homemade pasta

    We do not eat very much pasta around here. When we do I prefer to make my own. I found a pasta maker years ago for $13.00. It seemed like such a bargain as the Kitchen Aide attachment can run you $150. I do not even have to roll the dough out. I just run it through the rollers until it is thin and then cut. The kids are a great help. One likes to hold the pasta as the other one cranks the handle. Making homemade pasta does add 30 minutes to your preparation time. I like to make a batch on Sunday to use later in the week.

    This recipe explains how to make dough for use in cannelloni, site tortellini, medical ravioli, tagliarini, fettuccine, tagliatelle and lasagne.

    Makes about 3/4 pound (about 5 servings)
    1 1/2 cups unsifted all-purpose flour
    1 egg
    1 egg white
    1 tbsp olive oil
    1 tsp salt
    1/2 cup water

    Pour flour into a large mixing bowl or in a heap on a pastry board. Make a well in the center of the flour and add the egg, egg white, oil and salt. Mix together with a fork or your fingers until the dough can be gathered into a rough ball. Moisten dry bits of flour with a few drops of water and press them into the ball.

    Knead the dough on a floured board, working in a little flour if the dough seem sticky. After about 10 minutes, the dough should be smooth, shiny and elastic. Wrap the dough in wax paper and let rest for at least 10 minutes before rolling.

    Divide dough into 2 balls (or follow the directions below for desired pasta). Place 1 ball on a floured board and flatten with your hand into an oblong disk about 1-inch thick. Dust the top lightly with flour. Using a rolling pin, start at one end of the oblong and roll it out lengthwise away from yourself to within and inch or so of the far edge. Turn the dough crosswise and roll its width. Repeat, turning and rolling the dough, until it is paper thin. If the dough begins to stick, lift it carefully and sprinkle more flour under it.

    As you cut the noodles separate them and lay them flat on waxed paper or wire racks. This keep them from sticking together until you are ready to boil them.

    Homemade noodles may be cooked at once or covered tightly with plastic wrap and kept in the refrigerator for as long as 24 hours. Cook the in 6-8 quarts of rapidly boiling salted water for 5-10 minutes, or until just tender.

    Cannelloni:
    Divide dough into two pieces. Roll first half paper thin. Cut rolled dough into 36 rectangles 2 by 3 inches. Drop into boiling salted water, stirring gently so they do not stick. Boil for 5 minutes. Drain, cool slightly then lay side by side on a piece of paper towel to dry. Place a tablespoon of filling on the bottom third of each rectangle and roll up.

    Tortellini:
    Divide the dough into four pieces. Keep unused dough covered with a damp cloth. Roll out the dough on a floured board until it is paper thin, then cut into 2-inch rounds with a biscuit cutter or a small glass. Place 1/4 teaspoon of filling in the center of each round. Moisten the edges of each round with water. Fold the circles in half and press the edges firmly together. Shape into little rings by gently stretching each half circle slightly and wrapping the ring around your index finger. Gently press the tips together.

    Ravioli:
    Divide dough into 4 pieces. Roll out first quarter of dough as thin as possible. Cover rolled dough with a damp cloth to prevent drying out. Roll second quarter of dough to a similar size and shape. Using the first sheet of dough, place 1 tablespoon of filling in a checkerboard pattern every 2-inches across then down the pasta. Dip a pastry brush or your finger into a bowl of water and make a vertical and horizontal lines between the mounds of filling. Be sure to use enough water to wet the lines evenly. The water will help to bond the finished ravioli together. Carefully spread the second sheet of dough on top of the first on, pressing down firmly around the filling and along the wetter lines. With a ravioli cutter, pastry wheel or small sharp knife, cut the pasta into square along the wetted lines. Separate the mounds of ravioli and set them aside on wax paper. Repeat with remaining two disks of dough.

    Tagliarini, Fettuccine, tagliatelle, lasagne:
    Dust rolled dough lightly with flour and let rest for about 10 minutes. Then gently roll the dough unto a jelly-roll shape. With a long sharp knife, slice the roll crosswise into even strips about 1/8-inch wide for tagliarini, 1/4-inch wide for fettuccini or tagliatelle, and 1 1/2 to 2 inches wide for lasagne. Unroll the strips and set them aside on wax paper. Repeat with second disk of dough. Boil the lasange noodles until chewy, about 5-10 minutes, before adding them to the pan.

    Homemade pasta

    We do not eat very much pasta around here. When we do I prefer to make my own. I found a pasta maker years ago for $13.00. It seemed like such a bargain as the Kitchen Aide attachment can run you $150. I do not even have to roll the dough out. I just run it through the rollers until it is thin and then cut. The kids are a great help. One likes to hold the pasta as the other one cranks the handle. Making homemade pasta does add 30 minutes to your preparation time. I like to make a batch on Sunday to use later in the week.

    This recipe explains how to make dough for use in cannelloni, this patient tortellini, ravioli, tagliarini, fettuccine, tagliatelle and lasagne.

    Makes about 3/4 pound (about 5 servings)
    1 1/2 cups unsifted all-purpose flour
    1 egg
    1 egg white
    1 tbsp olive oil
    1 tsp salt
    1/2 cup water

    Pour flour into a large mixing bowl or in a heap on a pastry board. Make a well in the center of the flour and add the egg, egg white, oil and salt. Mix together with a fork or your fingers until the dough can be gathered into a rough ball. Moisten dry bits of flour with a few drops of water and press them into the ball.

    Knead the dough on a floured board, working in a little flour if the dough seem sticky. After about 10 minutes, the dough should be smooth, shiny and elastic. Wrap the dough in wax paper and let rest for at least 10 minutes before rolling.

    Divide dough into 2 balls (or follow the directions below for desired pasta). Place 1 ball on a floured board and flatten with your hand into an oblong disk about 1-inch thick. Dust the top lightly with flour. Using a rolling pin, start at one end of the oblong and roll it out lengthwise away from yourself to within and inch or so of the far edge. Turn the dough crosswise and roll its width. Repeat, turning and rolling the dough, until it is paper thin. If the dough begins to stick, lift it carefully and sprinkle more flour under it.

    As you cut the noodles separate them and lay them flat on waxed paper or wire racks. This keep them from sticking together until you are ready to boil them.

    Homemade noodles may be cooked at once or covered tightly with plastic wrap and kept in the refrigerator for as long as 24 hours. Cook the in 6-8 quarts of rapidly boiling salted water for 5-10 minutes, or until just tender.

    Cannelloni:
    Divide dough into two pieces. Roll first half paper thin. Cut rolled dough into 36 rectangles 2 by 3 inches. Drop into boiling salted water, stirring gently so they do not stick. Boil for 5 minutes. Drain, cool slightly then lay side by side on a piece of paper towel to dry. Place a tablespoon of filling on the bottom third of each rectangle and roll up.

    Tortellini:
    Divide the dough into four pieces. Keep unused dough covered with a damp cloth. Roll out the dough on a floured board until it is paper thin, then cut into 2-inch rounds with a biscuit cutter or a small glass. Place 1/4 teaspoon of filling in the center of each round. Moisten the edges of each round with water. Fold the circles in half and press the edges firmly together. Shape into little rings by gently stretching each half circle slightly and wrapping the ring around your index finger. Gently press the tips together.

    Ravioli:
    Divide dough into 4 pieces. Roll out first quarter of dough as thin as possible. Cover rolled dough with a damp cloth to prevent drying out. Roll second quarter of dough to a similar size and shape. Using the first sheet of dough, place 1 tablespoon of filling in a checkerboard pattern every 2-inches across then down the pasta. Dip a pastry brush or your finger into a bowl of water and make a vertical and horizontal lines between the mounds of filling. Be sure to use enough water to wet the lines evenly. The water will help to bond the finished ravioli together. Carefully spread the second sheet of dough on top of the first on, pressing down firmly around the filling and along the wetter lines. With a ravioli cutter, pastry wheel or small sharp knife, cut the pasta into square along the wetted lines. Separate the mounds of ravioli and set them aside on wax paper. Repeat with remaining two disks of dough.

    Tagliarini, Fettuccine, Tagliatelle, Lasagne:
    Dust rolled dough lightly with flour and let rest for about 10 minutes. Then gently roll the dough unto a jelly-roll shape. With a long sharp knife, slice the roll crosswise into even strips about 1/8-inch wide for tagliarini, 1/4-inch wide for fettuccini or tagliatelle, and 1 1/2 to 2 inches wide for lasagne. Unroll the strips and set them aside on wax paper. Repeat with second disk of dough. Boil the lasange noodles until chewy, about 5-10 minutes, before adding them to the pan.

    Homemade pasta

    We do not eat very much pasta around here. When we do I prefer to make my own. I found a pasta maker years ago for $13.00. It seemed like such a bargain as the Kitchen Aide attachment can run you $150. I do not even have to roll the dough out. I just run it through the rollers until it is thin and then cut. The kids are a great help. One likes to hold the pasta as the other one cranks the handle. Making homemade pasta does add 30 minutes to your preparation time. I like to make a batch on Sunday to use later in the week.

    This recipe explains how to make dough for use in cannelloni, this patient tortellini, ravioli, tagliarini, fettuccine, tagliatelle and lasagne.

    Makes about 3/4 pound (about 5 servings)
    1 1/2 cups unsifted all-purpose flour
    1 egg
    1 egg white
    1 tbsp olive oil
    1 tsp salt
    1/2 cup water

    Pour flour into a large mixing bowl or in a heap on a pastry board. Make a well in the center of the flour and add the egg, egg white, oil and salt. Mix together with a fork or your fingers until the dough can be gathered into a rough ball. Moisten dry bits of flour with a few drops of water and press them into the ball.

    Knead the dough on a floured board, working in a little flour if the dough seem sticky. After about 10 minutes, the dough should be smooth, shiny and elastic. Wrap the dough in wax paper and let rest for at least 10 minutes before rolling.

    Divide dough into 2 balls (or follow the directions below for desired pasta). Place 1 ball on a floured board and flatten with your hand into an oblong disk about 1-inch thick. Dust the top lightly with flour. Using a rolling pin, start at one end of the oblong and roll it out lengthwise away from yourself to within and inch or so of the far edge. Turn the dough crosswise and roll its width. Repeat, turning and rolling the dough, until it is paper thin. If the dough begins to stick, lift it carefully and sprinkle more flour under it.

    As you cut the noodles separate them and lay them flat on waxed paper or wire racks. This keep them from sticking together until you are ready to boil them.

    Homemade noodles may be cooked at once or covered tightly with plastic wrap and kept in the refrigerator for as long as 24 hours. Cook the in 6-8 quarts of rapidly boiling salted water for 5-10 minutes, or until just tender.

    Cannelloni:
    Divide dough into two pieces. Roll first half paper thin. Cut rolled dough into 36 rectangles 2 by 3 inches. Drop into boiling salted water, stirring gently so they do not stick. Boil for 5 minutes. Drain, cool slightly then lay side by side on a piece of paper towel to dry. Place a tablespoon of filling on the bottom third of each rectangle and roll up.

    Tortellini:
    Divide the dough into four pieces. Keep unused dough covered with a damp cloth. Roll out the dough on a floured board until it is paper thin, then cut into 2-inch rounds with a biscuit cutter or a small glass. Place 1/4 teaspoon of filling in the center of each round. Moisten the edges of each round with water. Fold the circles in half and press the edges firmly together. Shape into little rings by gently stretching each half circle slightly and wrapping the ring around your index finger. Gently press the tips together.

    Ravioli:
    Divide dough into 4 pieces. Roll out first quarter of dough as thin as possible. Cover rolled dough with a damp cloth to prevent drying out. Roll second quarter of dough to a similar size and shape. Using the first sheet of dough, place 1 tablespoon of filling in a checkerboard pattern every 2-inches across then down the pasta. Dip a pastry brush or your finger into a bowl of water and make a vertical and horizontal lines between the mounds of filling. Be sure to use enough water to wet the lines evenly. The water will help to bond the finished ravioli together. Carefully spread the second sheet of dough on top of the first on, pressing down firmly around the filling and along the wetter lines. With a ravioli cutter, pastry wheel or small sharp knife, cut the pasta into square along the wetted lines. Separate the mounds of ravioli and set them aside on wax paper. Repeat with remaining two disks of dough.

    Tagliarini, Fettuccine, Tagliatelle, Lasagne:
    Dust rolled dough lightly with flour and let rest for about 10 minutes. Then gently roll the dough unto a jelly-roll shape. With a long sharp knife, slice the roll crosswise into even strips about 1/8-inch wide for tagliarini, 1/4-inch wide for fettuccini or tagliatelle, and 1 1/2 to 2 inches wide for lasagne. Unroll the strips and set them aside on wax paper. Repeat with second disk of dough. Boil the lasange noodles until chewy, about 5-10 minutes, before adding them to the pan.

    Homemade pasta

    We do not eat very much pasta around here. When we do I prefer to make my own. I found a pasta maker years ago for $13.00. It seemed like such a bargain as the Kitchen Aide attachment can run you $150. I do not even have to roll the dough out. I just run it through the rollers until it is thin and then cut. The kids are a great help. One likes to hold the pasta as the other one cranks the handle. Making homemade pasta does add 30 minutes to your preparation time. I like to make a batch on Sunday to use later in the week.

    This recipe explains how to make dough for use in cannelloni, health tortellini, viagra 100mg ravioli, tadalafil tagliarini, fettuccine, tagliatelle and lasagne. For a thicker doughy version commonly used in homemade soups try my mom’s recipe for Egg Noodles.

    Makes about 3/4 pound (about 5 servings)
    1 1/2 cups unsifted all-purpose flour
    1 egg
    1 egg white
    1 tbsp olive oil
    1 tsp salt
    1/2 cup water

    Pour flour into a large mixing bowl or in a heap on a pastry board. Make a well in the center of the flour and add the egg, egg white, oil and salt. Mix together with a fork or your fingers until the dough can be gathered into a rough ball. Moisten dry bits of flour with a few drops of water and press them into the ball.

    Knead the dough on a floured board, working in a little flour if the dough seem sticky. After about 10 minutes, the dough should be smooth, shiny and elastic. Wrap the dough in wax paper and let rest for at least 10 minutes before rolling.

    Divide dough into 2 balls (or follow the directions below for desired pasta). Place 1 ball on a floured board and flatten with your hand into an oblong disk about 1-inch thick. Dust the top lightly with flour. Using a rolling pin, start at one end of the oblong and roll it out lengthwise away from yourself to within and inch or so of the far edge. Turn the dough crosswise and roll its width. Repeat, turning and rolling the dough, until it is paper thin. If the dough begins to stick, lift it carefully and sprinkle more flour under it.

    As you cut the noodles separate them and lay them flat on waxed paper or wire racks. This keep them from sticking together until you are ready to boil them.

    Homemade noodles may be cooked at once or covered tightly with plastic wrap and kept in the refrigerator for as long as 24 hours. Cook the in 6-8 quarts of rapidly boiling salted water for 5-10 minutes, or until just tender.

    Cannelloni:
    Divide dough into two pieces. Roll first half paper thin. Cut rolled dough into 36 rectangles 2 by 3 inches. Drop into boiling salted water, stirring gently so they do not stick. Boil for 5 minutes. Drain, cool slightly then lay side by side on a piece of paper towel to dry. Place a tablespoon of filling on the bottom third of each rectangle and roll up.

    Tortellini:
    Divide the dough into four pieces. Keep unused dough covered with a damp cloth. Roll out the dough on a floured board until it is paper thin, then cut into 2-inch rounds with a biscuit cutter or a small glass. Place 1/4 teaspoon of filling in the center of each round. Moisten the edges of each round with water. Fold the circles in half and press the edges firmly together. Shape into little rings by gently stretching each half circle slightly and wrapping the ring around your index finger. Gently press the tips together.

    Ravioli:
    Divide dough into 4 pieces. Roll out first quarter of dough as thin as possible. Cover rolled dough with a damp cloth to prevent drying out. Roll second quarter of dough to a similar size and shape. Using the first sheet of dough, place 1 tablespoon of filling in a checkerboard pattern every 2-inches across then down the pasta. Dip a pastry brush or your finger into a bowl of water and make a vertical and horizontal lines between the mounds of filling. Be sure to use enough water to wet the lines evenly. The water will help to bond the finished ravioli together. Carefully spread the second sheet of dough on top of the first on, pressing down firmly around the filling and along the wetter lines. With a ravioli cutter, pastry wheel or small sharp knife, cut the pasta into square along the wetted lines. Separate the mounds of ravioli and set them aside on wax paper. Repeat with remaining two disks of dough.

    Tagliarini, Fettuccine, Tagliatelle, Lasagne:
    Dust rolled dough lightly with flour and let rest for about 10 minutes. Then gently roll the dough unto a jelly-roll shape. With a long sharp knife, slice the roll crosswise into even strips about 1/8-inch wide for tagliarini, 1/4-inch wide for fettuccini or tagliatelle, and 1 1/2 to 2 inches wide for lasagne. Unroll the strips and set them aside on wax paper. Repeat with second disk of dough. Boil the lasange noodles until chewy, about 5-10 minutes, before adding them to the pan.

    Homemade pasta

    We do not eat very much pasta around here. When we do I prefer to make my own. I found a pasta maker years ago for $13.00. It seemed like such a bargain as the Kitchen Aide attachment can run you $150. I do not even have to roll the dough out. I just run it through the rollers until it is thin and then cut. The kids are a great help. One likes to hold the pasta as the other one cranks the handle. Making homemade pasta does add 30 minutes to your preparation time. I like to make a batch on Sunday to use later in the week.

    This recipe explains how to make dough for use in cannelloni, this patient tortellini, ravioli, tagliarini, fettuccine, tagliatelle and lasagne.

    Makes about 3/4 pound (about 5 servings)
    1 1/2 cups unsifted all-purpose flour
    1 egg
    1 egg white
    1 tbsp olive oil
    1 tsp salt
    1/2 cup water

    Pour flour into a large mixing bowl or in a heap on a pastry board. Make a well in the center of the flour and add the egg, egg white, oil and salt. Mix together with a fork or your fingers until the dough can be gathered into a rough ball. Moisten dry bits of flour with a few drops of water and press them into the ball.

    Knead the dough on a floured board, working in a little flour if the dough seem sticky. After about 10 minutes, the dough should be smooth, shiny and elastic. Wrap the dough in wax paper and let rest for at least 10 minutes before rolling.

    Divide dough into 2 balls (or follow the directions below for desired pasta). Place 1 ball on a floured board and flatten with your hand into an oblong disk about 1-inch thick. Dust the top lightly with flour. Using a rolling pin, start at one end of the oblong and roll it out lengthwise away from yourself to within and inch or so of the far edge. Turn the dough crosswise and roll its width. Repeat, turning and rolling the dough, until it is paper thin. If the dough begins to stick, lift it carefully and sprinkle more flour under it.

    As you cut the noodles separate them and lay them flat on waxed paper or wire racks. This keep them from sticking together until you are ready to boil them.

    Homemade noodles may be cooked at once or covered tightly with plastic wrap and kept in the refrigerator for as long as 24 hours. Cook the in 6-8 quarts of rapidly boiling salted water for 5-10 minutes, or until just tender.

    Cannelloni:
    Divide dough into two pieces. Roll first half paper thin. Cut rolled dough into 36 rectangles 2 by 3 inches. Drop into boiling salted water, stirring gently so they do not stick. Boil for 5 minutes. Drain, cool slightly then lay side by side on a piece of paper towel to dry. Place a tablespoon of filling on the bottom third of each rectangle and roll up.

    Tortellini:
    Divide the dough into four pieces. Keep unused dough covered with a damp cloth. Roll out the dough on a floured board until it is paper thin, then cut into 2-inch rounds with a biscuit cutter or a small glass. Place 1/4 teaspoon of filling in the center of each round. Moisten the edges of each round with water. Fold the circles in half and press the edges firmly together. Shape into little rings by gently stretching each half circle slightly and wrapping the ring around your index finger. Gently press the tips together.

    Ravioli:
    Divide dough into 4 pieces. Roll out first quarter of dough as thin as possible. Cover rolled dough with a damp cloth to prevent drying out. Roll second quarter of dough to a similar size and shape. Using the first sheet of dough, place 1 tablespoon of filling in a checkerboard pattern every 2-inches across then down the pasta. Dip a pastry brush or your finger into a bowl of water and make a vertical and horizontal lines between the mounds of filling. Be sure to use enough water to wet the lines evenly. The water will help to bond the finished ravioli together. Carefully spread the second sheet of dough on top of the first on, pressing down firmly around the filling and along the wetter lines. With a ravioli cutter, pastry wheel or small sharp knife, cut the pasta into square along the wetted lines. Separate the mounds of ravioli and set them aside on wax paper. Repeat with remaining two disks of dough.

    Tagliarini, Fettuccine, Tagliatelle, Lasagne:
    Dust rolled dough lightly with flour and let rest for about 10 minutes. Then gently roll the dough unto a jelly-roll shape. With a long sharp knife, slice the roll crosswise into even strips about 1/8-inch wide for tagliarini, 1/4-inch wide for fettuccini or tagliatelle, and 1 1/2 to 2 inches wide for lasagne. Unroll the strips and set them aside on wax paper. Repeat with second disk of dough. Boil the lasange noodles until chewy, about 5-10 minutes, before adding them to the pan.

    Homemade pasta

    We do not eat very much pasta around here. When we do I prefer to make my own. I found a pasta maker years ago for $13.00. It seemed like such a bargain as the Kitchen Aide attachment can run you $150. I do not even have to roll the dough out. I just run it through the rollers until it is thin and then cut. The kids are a great help. One likes to hold the pasta as the other one cranks the handle. Making homemade pasta does add 30 minutes to your preparation time. I like to make a batch on Sunday to use later in the week.

    This recipe explains how to make dough for use in cannelloni, health tortellini, viagra 100mg ravioli, tadalafil tagliarini, fettuccine, tagliatelle and lasagne. For a thicker doughy version commonly used in homemade soups try my mom’s recipe for Egg Noodles.

    Makes about 3/4 pound (about 5 servings)
    1 1/2 cups unsifted all-purpose flour
    1 egg
    1 egg white
    1 tbsp olive oil
    1 tsp salt
    1/2 cup water

    Pour flour into a large mixing bowl or in a heap on a pastry board. Make a well in the center of the flour and add the egg, egg white, oil and salt. Mix together with a fork or your fingers until the dough can be gathered into a rough ball. Moisten dry bits of flour with a few drops of water and press them into the ball.

    Knead the dough on a floured board, working in a little flour if the dough seem sticky. After about 10 minutes, the dough should be smooth, shiny and elastic. Wrap the dough in wax paper and let rest for at least 10 minutes before rolling.

    Divide dough into 2 balls (or follow the directions below for desired pasta). Place 1 ball on a floured board and flatten with your hand into an oblong disk about 1-inch thick. Dust the top lightly with flour. Using a rolling pin, start at one end of the oblong and roll it out lengthwise away from yourself to within and inch or so of the far edge. Turn the dough crosswise and roll its width. Repeat, turning and rolling the dough, until it is paper thin. If the dough begins to stick, lift it carefully and sprinkle more flour under it.

    As you cut the noodles separate them and lay them flat on waxed paper or wire racks. This keep them from sticking together until you are ready to boil them.

    Homemade noodles may be cooked at once or covered tightly with plastic wrap and kept in the refrigerator for as long as 24 hours. Cook the in 6-8 quarts of rapidly boiling salted water for 5-10 minutes, or until just tender.

    Cannelloni:
    Divide dough into two pieces. Roll first half paper thin. Cut rolled dough into 36 rectangles 2 by 3 inches. Drop into boiling salted water, stirring gently so they do not stick. Boil for 5 minutes. Drain, cool slightly then lay side by side on a piece of paper towel to dry. Place a tablespoon of filling on the bottom third of each rectangle and roll up.

    Tortellini:
    Divide the dough into four pieces. Keep unused dough covered with a damp cloth. Roll out the dough on a floured board until it is paper thin, then cut into 2-inch rounds with a biscuit cutter or a small glass. Place 1/4 teaspoon of filling in the center of each round. Moisten the edges of each round with water. Fold the circles in half and press the edges firmly together. Shape into little rings by gently stretching each half circle slightly and wrapping the ring around your index finger. Gently press the tips together.

    Ravioli:
    Divide dough into 4 pieces. Roll out first quarter of dough as thin as possible. Cover rolled dough with a damp cloth to prevent drying out. Roll second quarter of dough to a similar size and shape. Using the first sheet of dough, place 1 tablespoon of filling in a checkerboard pattern every 2-inches across then down the pasta. Dip a pastry brush or your finger into a bowl of water and make a vertical and horizontal lines between the mounds of filling. Be sure to use enough water to wet the lines evenly. The water will help to bond the finished ravioli together. Carefully spread the second sheet of dough on top of the first on, pressing down firmly around the filling and along the wetter lines. With a ravioli cutter, pastry wheel or small sharp knife, cut the pasta into square along the wetted lines. Separate the mounds of ravioli and set them aside on wax paper. Repeat with remaining two disks of dough.

    Tagliarini, Fettuccine, Tagliatelle, Lasagne:
    Dust rolled dough lightly with flour and let rest for about 10 minutes. Then gently roll the dough unto a jelly-roll shape. With a long sharp knife, slice the roll crosswise into even strips about 1/8-inch wide for tagliarini, 1/4-inch wide for fettuccini or tagliatelle, and 1 1/2 to 2 inches wide for lasagne. Unroll the strips and set them aside on wax paper. Repeat with second disk of dough. Boil the lasange noodles until chewy, about 5-10 minutes, before adding them to the pan.

    Tuna Noodle Casserole

    Tuna Noodle Casserole is what you get at the end of the month when the monthly grocery allotment is depleted and the items in the pantry and the refrigerator are limited. As for the pasta anything goes. I used half a box of the little tubular salad pasta and a can of mushrooms from the pantry. The extra pasta that was not added to the casserole was set aside for lunch the day.

    I am not an advocate of purposely hiding vegetables I just like to use diced vegetables to help add flavor. The vegetables also contributes a few healthy vitamins and minerals that are lacking in an ordinary serving of pasta and tuna with peas. The broth is an important step that you may be tempted to overlook. Not only does the broth add a little flavor it helps to soften the celery and onion. If you skip adding the broth turn down the heat after adding the onions and celery and cook longer or you are likely to end up with crunchy tuna noodle casserole. I like the idea of not having to bake the casserole. First off the bread crumbs are eliminated and secondly the time is cut down to only 30 minutes.

    2 cups broccoli
    8 oz pasta
    1 tbsp olive oil
    1 celery stalk, ed diced
    1 small onion, store finely chopped
    2 cloves garlic, finely chopped
    8 oz mushrooms, sliced, thinly
    1/2 chicken broth
    2 tbsp butter
    2 tbsp flour
    1 cup milk
    1 cup shredded cheese
    1 can tuna
    Salt and pepper

    Steam broccoli in a pot of water until slightly tender but still cunchy. Remove. Let cool then chop and set aside. Boil pasta in the same pot of water until desired doneness. Drain and set aside.

    Meanwhile, heat oil in a large skillet. Add celery, onions, garlic and mushrooms. Cook over medium heat until onions are translucent, about 7 minutes. Add broth. Simmer until liquid is absorbed, about 5 minutes.

    Melt butter in the same skillet with the vegetables. When the butter has melted stir in the flour. Slowly whisk in the milk blending until all the lumps are gone and the sauce is smooth. Simmer until the mixture starts to thicken, about 3 minutes. Stir in cheese. Mix until well blended.

    Stir in chopped broccoli and tuna. Season to taste with salt and pepper.

    Family Togetherness: Wednesday Breakfast

    frukostdags-hanna-pauli

    “Frukostdags” by Hanna Pauli

    Wednesday morning breakfasts appeared one day without any solicitation on my part. On Wednesday mornings I like to make pancakes. They make for a nice variation from the typical egg burritos or oatmeal. One Wednesday morning I was surprised to discover the whole family sitting at the kitchen table ready to eat. I know the kids were just as delighted as I was to have dad at the breakfast table. The kitchen was filled with smiles and laughter as we shared our crazy dreams and our anticipation for the day ahead. The usual rush of morning events was placed on hold as if the world had stopped and time had ceased to exist. When breakfast was over we each went about our routine happy as larks. I find my heart swelling within my bosom each Wednesday as I turn around to see everyone present at the table. I love the closeness we feel as we sit down together in the middle of the week. There are never any stragglers. They are all there because they want to be. I like it.

    Often times it can be difficult to cram a family dinner  in with late week night activities. Setting aside one morning out of the week allows us to reconnect and can provide a relaxing start to the day.  Give the family a question to think about during the day. Share profound quotes from classic literature or tell stories. Most of all have fun.

    Basic Homemade Pasta Dough

    Lemon Sponge Puddings

    There is a path by our old house that lingers near a home with a lemon tree in the back yard. What is so special about this tree is the fruit that grows on it. The lemons are the size of oranges and harbor a robust scent unequal to the puny lemons often found in the grocery store. I love the smell of lemons and I enjoy tasting them as much as I love smelling them. The perfect lemon has just a hint of sweetness entangled with sour lip-puckering goodness. Mmmm, cheap this web treatment so yummy.

    Lemon Sponge Pudding is a clean variant of the ever popular lava cake. On the bottom of every cup is a layer of gooey lemony pudding sauce that is spooned over the top of the sponge cake when inverted onto a plate. Try to find the best lemons if possible, preferably without wax. So beg the neighbor with the lemon tree if you do not have a farmers market nearby.

    Source: Martha Stewart
    3 tablespoons unsalted butter, room temperature, plus more for pot de creme pots
    1 cup granulated sugar
    1/4 teaspoon salt
    3 large eggs, separated
    3 tablespoons all-purpose flour
    1 cup milk
    6 tablespoons freshly squeezed lemon juice
    2 tablespoons finely grated lemon zest
    Confectioners’ sugar, for dusting

    Preheat oven to 325 degrees. Butter seven 4 1/2-ounce pots de creme pots, or six 6-ounce ramekins; set aside.

    In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated.

    In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture.

    Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan or baking sheet. Pour boiling water around pots to come halfway up the sides. Bake until puddings are firm to the touch very lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Serve immediately or cover cooled ramekins and refrigerate up to 2 days.

    To serve: Run a knife along edges of ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over top. Garnish with raspberries.

    Lemon Sponge Puddings

    There is a path by our old house that lingers near a home with a lemon tree in the back yard. What is so special about this tree is the fruit that grows on it. The lemons are the size of oranges and harbor a robust scent unequal to the puny lemons often found in the grocery store. I love the smell of lemons and I enjoy tasting them as much as I love smelling them. The perfect lemon has just a hint of sweetness entangled with sour lip-puckering goodness. Mmmm, this web treatment so yummy.

    Lemon Sponge Pudding is a clean variant of the ever popular lava cake. On the bottom of every cup is a layer of gooey lemony pudding sauce that is spooned over the top of the sponge cake when inverted onto a plate. Try to find the best lemons if possible, preferably without wax. So beg the neighbor with the lemon tree if you do not have a farmers market nearby.

    Source: Martha Stewart
    3 tablespoons unsalted butter, room temperature, plus more for pot de creme pots
    1 cup granulated sugar
    1/4 teaspoon salt
    3 large eggs, separated
    3 tablespoons all-purpose flour
    1 cup milk
    6 tablespoons freshly squeezed lemon juice
    2 tablespoons finely grated lemon zest
    Confectioners’ sugar, for dusting

    Preheat oven to 325 degrees. Butter seven 4 1/2-ounce pots de creme pots, or six 6-ounce ramekins; set aside.

    In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated.

    In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture.

    Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan or baking sheet. Pour boiling water around pots to come halfway up the sides. Bake until puddings are firm to the touch very lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Serve immediately or cover cooled ramekins and refrigerate up to 2 days.

    To serve: Run a knife along edges of ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over top. Garnish with raspberries.
    1 1/4 cups whole milk
    3 large eggs, ambulance yolks and
    whites separated
    1 Tbsp grated lemon zest
    1/3 cup fresh lemon juice
    2 Tbsp unsalted butter or margarine, stomach softened
    1 cup sugar
    1/2 cup flour

    Garnish: raspberries

    PREPARATION

    1. Heat oven to 325°F. You’ll need eight 4-oz ramekins or custard cups and a roasting pan large enough to hold them.

    2. In a medium saucepan, web heat milk just until simmering. Remove from heat. In a medium bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.

    3. In a medium bowl, beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.

    4. Ladle into ramekins. (If mixture in bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.)

    5. Place ramekins in roasting pan. Carefully add very hot tap water to pan to come about halfway up sides of ramekins.

    6. Bake 25 minutes or until puddings are firm to the touch and very light golden. Remove from water to a rack to cool. Let cool 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.

    7. To serve: Run a knife along edges of ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over top. Garnish with raspberries.

    Note: Want more juice from your lemons? Keep them in a bowl on the counter rather than in the fridge, then try this: Press down and roll the lemons on your countertop before juicing. Why? Lemons are softer at room temperature than when they’re cold. This means the insides break down more easily, so you get more juice.

    Lemon Sponge Puddings

    There is a path by our old house that lingers near a home with a lemon tree in the back yard. What is so special about this tree is the fruit that grows on it. The lemons are the size of oranges and harbor a robust scent unequal to the puny lemons often found in the grocery store. I love the smell of lemons and I enjoy tasting them as much as I love smelling them. The perfect lemon has just a hint of sweetness entangled with sour lip-puckering goodness. Mmmm, this web treatment so yummy.

    Lemon Sponge Pudding is a clean variant of the ever popular lava cake. On the bottom of every cup is a layer of gooey lemony pudding sauce that is spooned over the top of the sponge cake when inverted onto a plate. Try to find the best lemons if possible, preferably without wax. So beg the neighbor with the lemon tree if you do not have a farmers market nearby.

    Source: Martha Stewart
    3 tablespoons unsalted butter, room temperature, plus more for pot de creme pots
    1 cup granulated sugar
    1/4 teaspoon salt
    3 large eggs, separated
    3 tablespoons all-purpose flour
    1 cup milk
    6 tablespoons freshly squeezed lemon juice
    2 tablespoons finely grated lemon zest
    Confectioners’ sugar, for dusting

    Preheat oven to 325 degrees. Butter seven 4 1/2-ounce pots de creme pots, or six 6-ounce ramekins; set aside.

    In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated.

    In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture.

    Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan or baking sheet. Pour boiling water around pots to come halfway up the sides. Bake until puddings are firm to the touch very lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Serve immediately or cover cooled ramekins and refrigerate up to 2 days.

    To serve: Run a knife along edges of ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over top. Garnish with raspberries.
    1 1/4 cups whole milk
    3 large eggs, ambulance yolks and
    whites separated
    1 Tbsp grated lemon zest
    1/3 cup fresh lemon juice
    2 Tbsp unsalted butter or margarine, stomach softened
    1 cup sugar
    1/2 cup flour

    Garnish: raspberries

    PREPARATION

    1. Heat oven to 325°F. You’ll need eight 4-oz ramekins or custard cups and a roasting pan large enough to hold them.

    2. In a medium saucepan, web heat milk just until simmering. Remove from heat. In a medium bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.

    3. In a medium bowl, beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.

    4. Ladle into ramekins. (If mixture in bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.)

    5. Place ramekins in roasting pan. Carefully add very hot tap water to pan to come about halfway up sides of ramekins.

    6. Bake 25 minutes or until puddings are firm to the touch and very light golden. Remove from water to a rack to cool. Let cool 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.

    7. To serve: Run a knife along edges of ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over top. Garnish with raspberries.

    Note: Want more juice from your lemons? Keep them in a bowl on the counter rather than in the fridge, then try this: Press down and roll the lemons on your countertop before juicing. Why? Lemons are softer at room temperature than when they’re cold. This means the insides break down more easily, so you get more juice.

    Homemade pasta

    We do not eat very much pasta around here. When we do I prefer to make my own. I found a pasta maker years ago for $13.00. It seemed like such a bargain as the Kitchen Aide attachment can run you $150. I do not even have to roll the dough out. I just run it through the rollers until it is thin and then cut. The kids are a great help. One likes to hold the pasta as the other one cranks the handle. Making homemade pasta does add 30 minutes to your preparation time. I like to make a batch on Sunday to use later in the week.

    This recipe explains how to make dough for use in cannelloni, buy more about tortellini, sildenafil ravioli, tagliarini, fettuccine, tagliatelle and lasagne. For a thicker doughy version commonly used in homemade soups try my mom’s recipe for Egg Noodles.

    Makes about 3/4 pound (about 5 servings)
    1 1/2 cups unsifted all-purpose flour
    1 egg
    1 egg white
    1 tbsp olive oil
    1 tsp salt
    1/2 cup water

    Pour flour into a large mixing bowl or in a heap on a pastry board. Make a well in the center of the flour and add the egg, egg white, oil and salt. Mix together with a fork or your fingers until the dough can be gathered into a rough ball. Moisten dry bits of flour with a few drops of water and press them into the ball.

    Knead the dough on a floured board, working in a little flour if the dough seem sticky. After about 10 minutes, the dough should be smooth, shiny and elastic. Wrap the dough in wax paper and let rest for at least 10 minutes before rolling.

    Divide dough into 2 balls (or follow the directions below for desired pasta). Place 1 ball on a floured board and flatten with your hand into an oblong disk about 1-inch thick. Dust the top lightly with flour. Using a rolling pin, start at one end of the oblong and roll it out lengthwise away from yourself to within and inch or so of the far edge. Turn the dough crosswise and roll its width. Repeat, turning and rolling the dough, until it is paper thin. If the dough begins to stick, lift it carefully and sprinkle more flour under it.

    As you cut the noodles separate them and lay them flat on waxed paper or wire racks. This keep them from sticking together until you are ready to boil them.

    Homemade noodles may be cooked at once or covered tightly with plastic wrap and kept in the refrigerator for as long as 24 hours. Cook the in 6-8 quarts of rapidly boiling salted water for 5-10 minutes, or until just tender.

    Cannelloni:
    Divide dough into two pieces. Roll first half paper thin. Cut rolled dough into 36 rectangles 2 by 3 inches. Drop into boiling salted water, stirring gently so they do not stick. Boil for 5 minutes. Drain, cool slightly then lay side by side on a piece of paper towel to dry. Place a tablespoon of filling on the bottom third of each rectangle and roll up.

    Tortellini:
    Divide the dough into four pieces. Keep unused dough covered with a damp cloth. Roll out the dough on a floured board until it is paper thin, then cut into 2-inch rounds with a biscuit cutter or a small glass. Place 1/4 teaspoon of filling in the center of each round. Moisten the edges of each round with water. Fold the circles in half and press the edges firmly together. Shape into little rings by gently stretching each half circle slightly and wrapping the ring around your index finger. Gently press the tips together.

    Ravioli:
    Divide dough into 4 pieces. Roll out first quarter of dough as thin as possible. Cover rolled dough with a damp cloth to prevent drying out. Roll second quarter of dough to a similar size and shape. Using the first sheet of dough, place 1 tablespoon of filling in a checkerboard pattern every 2-inches across then down the pasta. Dip a pastry brush or your finger into a bowl of water and make a vertical and horizontal lines between the mounds of filling. Be sure to use enough water to wet the lines evenly. The water will help to bond the finished ravioli together. Carefully spread the second sheet of dough on top of the first on, pressing down firmly around the filling and along the wetter lines. With a ravioli cutter, pastry wheel or small sharp knife, cut the pasta into square along the wetted lines. Separate the mounds of ravioli and set them aside on wax paper. Repeat with remaining two disks of dough.

    Tagliarini, Fettuccine, Tagliatelle, Lasagne:
    Dust rolled dough lightly with flour and let rest for about 10 minutes. Then gently roll the dough unto a jelly-roll shape. With a long sharp knife, slice the roll crosswise into even strips about 1/8-inch wide for tagliarini, 1/4-inch wide for fettuccini or tagliatelle, and 1 1/2 to 2 inches wide for lasagne. Unroll the strips and set them aside on wax paper. Repeat with second disk of dough. Boil the lasange noodles until chewy, about 5-10 minutes, before adding them to the pan.

    June Website Review: Family Mint

    cilantro-leaves

    The Coriander plant originated in 5, medicine 000 BC Greece, mind where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, pill Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, medicine 000 BC Greece, mind where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, pill Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, buy 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, medicine 000 BC Greece, mind where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, pill Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, buy 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, generic 000 BC Greece, price where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, drug Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons
    cilantro-leaves

    The Coriander plant originated in 5, medicine 000 BC Greece, mind where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, pill Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, buy 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, generic 000 BC Greece, price where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, drug Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, viagra 40mg 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, medicine 000 BC Greece, mind where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, pill Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, buy 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, generic 000 BC Greece, price where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, drug Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, viagra 40mg 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, malady 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, medicine 000 BC Greece, mind where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, pill Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, buy 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, generic 000 BC Greece, price where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, drug Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, viagra 40mg 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, malady 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, ailment 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, medicine 000 BC Greece, mind where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, pill Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, buy 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, generic 000 BC Greece, price where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, drug Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, viagra 40mg 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, malady 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, ailment 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    I am amazed that so many recipes have withstood the test of time. Take roasted chicken, sildenafil green beans and mashed potatoes. A traditional dinner menu that has not evolved much over time. Add a few herbs to the chicken, information pills a little garlic to the beans and some butter and milk in the potatoes and you have yourself a tasty dinner. Cooked spinach and liver on the other hand needed a serious overhaul and with today’s culinary artists spinach is finding its way into our homes once again. Warm Spinach with Ginger Soy Vinaigrette is not your Grandmother’s slimy  flavorless spinach. For picky kids pair with a side of fish or pasta.

    Source: Clean Eating Magazine
    Vinaigrette
    1 tbsp fresh ginger, minced
    2 tbsp low-sodium soy sauce
    2 tbsp rice wine vinegar
    1/2 cup sesame oil
    1/4 cup light or blended olive oil

    Salad
    1 tbsp olive oil
    1 cup shiitake mushrooms, sliced into 1/4-inch pieces
    1 cup shelled edamame beans
    4 cups baby spinach leaves, washed and stemmed
    1/4 cup cilantro leaves, roughly chopped
    1/4 cup unsalted dry roasted cashews
    Kosher salt and fresh ground black pepper, to taste

    In a small saucepan, combine all vinaigrette ingredients. Simmer over medium-low heat for 5 minutes; set aside.

    To prepare salad heat a large saute pan over medium heat, add oil and mushrooms; saute until cooked through. Add edamame sauteing to heat through, about 2 minutes. Add spinach; heat until leaves just begin to wilt, about 1 minute.

    Pour spinach mixture into a large mixing bowl. Add cilantro and cashews. Season to taste with salt and pepper. Toss with just enough vinaigrette to coat. Serve immediately.
    cilantro-leaves

    The Coriander plant originated in 5, medicine 000 BC Greece, mind where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, pill Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, buy 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, generic 000 BC Greece, price where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, drug Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, viagra 40mg 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, malady 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, ailment 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    I am amazed that so many recipes have withstood the test of time. Take roasted chicken, sildenafil green beans and mashed potatoes. A traditional dinner menu that has not evolved much over time. Add a few herbs to the chicken, information pills a little garlic to the beans and some butter and milk in the potatoes and you have yourself a tasty dinner. Cooked spinach and liver on the other hand needed a serious overhaul and with today’s culinary artists spinach is finding its way into our homes once again. Warm Spinach with Ginger Soy Vinaigrette is not your Grandmother’s slimy  flavorless spinach. For picky kids pair with a side of fish or pasta.

    Source: Clean Eating Magazine
    Vinaigrette
    1 tbsp fresh ginger, minced
    2 tbsp low-sodium soy sauce
    2 tbsp rice wine vinegar
    1/2 cup sesame oil
    1/4 cup light or blended olive oil

    Salad
    1 tbsp olive oil
    1 cup shiitake mushrooms, sliced into 1/4-inch pieces
    1 cup shelled edamame beans
    4 cups baby spinach leaves, washed and stemmed
    1/4 cup cilantro leaves, roughly chopped
    1/4 cup unsalted dry roasted cashews
    Kosher salt and fresh ground black pepper, to taste

    In a small saucepan, combine all vinaigrette ingredients. Simmer over medium-low heat for 5 minutes; set aside.

    To prepare salad heat a large saute pan over medium heat, add oil and mushrooms; saute until cooked through. Add edamame sauteing to heat through, about 2 minutes. Add spinach; heat until leaves just begin to wilt, about 1 minute.

    Pour spinach mixture into a large mixing bowl. Add cilantro and cashews. Season to taste with salt and pepper. Toss with just enough vinaigrette to coat. Serve immediately.
    I am amazed that so many recipes have withstood the test of time. Take roasted chicken, decease green beans and mashed potatoes. A traditional dinner menu that has not evolved much over time. Add a few herbs to the chicken, a little garlic to the beans and some butter and milk in the potatoes and you have yourself a tasty dinner. Cooked spinach and liver on the other hand needed a serious overhaul and with today’s culinary artists spinach is finding its way into our homes once again. Warm Spinach with Ginger Soy Vinaigrette is not your Grandmother’s slimy  flavorless spinach. For picky kids pair with a side of fish or pasta.

    Source: Clean Eating Magazine
    Vinaigrette
    1 tbsp fresh ginger, minced
    2 tbsp low-sodium soy sauce
    2 tbsp rice wine vinegar
    1/2 cup sesame oil
    1/4 cup light or blended olive oil

    Salad
    1 tbsp olive oil
    1 cup shiitake mushrooms, sliced into 1/4-inch pieces
    1 cup shelled edamame beans
    4 cups baby spinach leaves, washed and stemmed
    1/4 cup cilantro leaves, roughly chopped
    1/4 cup unsalted dry roasted cashews
    Kosher salt and fresh ground black pepper, to taste

    In a small saucepan, combine all vinaigrette ingredients. Simmer over medium-low heat for 5 minutes; set aside.

    To prepare salad heat a large saute pan over medium heat, add oil and mushrooms; saute until cooked through. Add edamame sauteing to heat through, about 2 minutes. Add spinach; heat until leaves just begin to wilt, about 1 minute.

    Pour spinach mixture into a large mixing bowl. Add cilantro and cashews. Season to taste with salt and pepper. Toss with just enough vinaigrette to coat. Serve immediately.
    cilantro-leaves

    The Coriander plant originated in 5, medicine 000 BC Greece, mind where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, pill Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, buy 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    cilantro-leaves

    The Coriander plant originated in 5, generic 000 BC Greece, price where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, drug Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, viagra 40mg 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, malady 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    cilantro-leaves

    The Coriander plant originated in 5, ailment 000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By the mid15th century cilantro, the leaves of the coriander plant, became an essential part of Latin cuisine in Mexico and Peru through the culinary influence of the Spanish conquistadors. The entire Coriander plant is edible including the roots which are featured in traditional Thai and Chinese cuisines.

    coriander-roots

    Cilantro leaves are derived from the coriander plant and bear a strong resemblance to Italian flat leaf parsley. In fact I often have to smell the two to tell them apart. Cilantro, although highly aromatic, has the ability to subtly enhance the other flavors in a dish. Cilantro is an elegant delicate herb often used sprinkled on salads, soups, mixed in sauces and salsas and as tenderizer for meat. Select cilantro that is deep green and vibrant, without signs of wilting or yellowing. To store, rinse well, dry and place moist in a plastic bag in the refrigerator for up to one week.

    Coriander the spice refers to the fruit of the coriander plant that contains two yellowish-brown seeds that are ground into powder. It is best to buy whole coriander seeds instead of coriander powder since the powder loses its flavor more quickly. Coriander seeds can be easily ground with a mortar and pestle when needed to season soups, meats and sauces.coriander seed

    The health benefits of the coriander plant have been used since Hippocrates.
    (Use daily in cooking or essential oil form)

    • Anti inflammatory. Often used to alleviate arthritis.
    • Prevents nausea. Safe for pregnant women.
    • Aids in healthy digestion by preventing indigestion and relieves intestinal bloating.
    • Is known to lower blood sugar levels in diabetics by stimulating the secretion of insulin.
    • Protects against of urinary tract infections
    • Lowers bad cholesterol levels while increasing good cholesterol levels reducing the effects of hyperglycemia.
    • Has antimicrobial properties. Effective antibiotic.
    • A natural cleansing agent.
    • Kills the bacteria that causes salmonella.
    • Treatment of skin diseases.
    • Cold and cough remedy.
    • Used to remove toxic agents and other heavy metals from the body.
    • A good source of iron, magnesium, flavonoids and phytonutrients.
    • Fight against the free radicals protecting cells from oxidative damage.
    • Immune booster. Helps fight chronic infections.

    *Photos courtesy of Wikimedia Commons

    I am amazed that so many recipes have withstood the test of time. Take roasted chicken, sildenafil green beans and mashed potatoes. A traditional dinner menu that has not evolved much over time. Add a few herbs to the chicken, information pills a little garlic to the beans and some butter and milk in the potatoes and you have yourself a tasty dinner. Cooked spinach and liver on the other hand needed a serious overhaul and with today’s culinary artists spinach is finding its way into our homes once again. Warm Spinach with Ginger Soy Vinaigrette is not your Grandmother’s slimy  flavorless spinach. For picky kids pair with a side of fish or pasta.

    Source: Clean Eating Magazine
    Vinaigrette
    1 tbsp fresh ginger, minced
    2 tbsp low-sodium soy sauce
    2 tbsp rice wine vinegar
    1/2 cup sesame oil
    1/4 cup light or blended olive oil

    Salad
    1 tbsp olive oil
    1 cup shiitake mushrooms, sliced into 1/4-inch pieces
    1 cup shelled edamame beans
    4 cups baby spinach leaves, washed and stemmed
    1/4 cup cilantro leaves, roughly chopped
    1/4 cup unsalted dry roasted cashews
    Kosher salt and fresh ground black pepper, to taste

    In a small saucepan, combine all vinaigrette ingredients. Simmer over medium-low heat for 5 minutes; set aside.

    To prepare salad heat a large saute pan over medium heat, add oil and mushrooms; saute until cooked through. Add edamame sauteing to heat through, about 2 minutes. Add spinach; heat until leaves just begin to wilt, about 1 minute.

    Pour spinach mixture into a large mixing bowl. Add cilantro and cashews. Season to taste with salt and pepper. Toss with just enough vinaigrette to coat. Serve immediately.
    I am amazed that so many recipes have withstood the test of time. Take roasted chicken, decease green beans and mashed potatoes. A traditional dinner menu that has not evolved much over time. Add a few herbs to the chicken, a little garlic to the beans and some butter and milk in the potatoes and you have yourself a tasty dinner. Cooked spinach and liver on the other hand needed a serious overhaul and with today’s culinary artists spinach is finding its way into our homes once again. Warm Spinach with Ginger Soy Vinaigrette is not your Grandmother’s slimy  flavorless spinach. For picky kids pair with a side of fish or pasta.

    Source: Clean Eating Magazine
    Vinaigrette
    1 tbsp fresh ginger, minced
    2 tbsp low-sodium soy sauce
    2 tbsp rice wine vinegar
    1/2 cup sesame oil
    1/4 cup light or blended olive oil

    Salad
    1 tbsp olive oil
    1 cup shiitake mushrooms, sliced into 1/4-inch pieces
    1 cup shelled edamame beans
    4 cups baby spinach leaves, washed and stemmed
    1/4 cup cilantro leaves, roughly chopped
    1/4 cup unsalted dry roasted cashews
    Kosher salt and fresh ground black pepper, to taste

    In a small saucepan, combine all vinaigrette ingredients. Simmer over medium-low heat for 5 minutes; set aside.

    To prepare salad heat a large saute pan over medium heat, add oil and mushrooms; saute until cooked through. Add edamame sauteing to heat through, about 2 minutes. Add spinach; heat until leaves just begin to wilt, about 1 minute.

    Pour spinach mixture into a large mixing bowl. Add cilantro and cashews. Season to taste with salt and pepper. Toss with just enough vinaigrette to coat. Serve immediately.

    Family Mint

    Jeff Eusebio is the CEO and Co-Founder of FamilyMint.com.  Jeff created Family mint to give families an easy fun way to teach children and teenagers how to manage their money.

    Family Mint is a free website. The way it works is you, side effects the parent, ampoule sign up creating a virtual bank. As owner of the bank you manage your client’s (your children) funds matching interest rates, handling deposits and withdrawls just as a bank would for you. Family Mint takes the stress off parents by automatically depositing your child’s allowance in their account. Allowance deposits can be made weekly or monthly.

    Each child creates their own account to keep track of their progress. They can manage deposits, withdrawls, transfers and plan long and short term expenses and saving goals. As the banker you can help motivate your child to save by giving them interest for so much money they save or by offering to price match when they reach a decided goal.

    quinoa plant

    Ancient in its origins, tadalafil pilule Quinoa (pronounced KEEN-WAH) has been a staple in it’s native lands of Chile, discount Peru and the colonies in the Andes Mountains of Bolivia, drug for almost 5,000 years. Quinoa translated in the Incan language meas “Mother Grain” and was once considered “the gold of the Incas.” While Quinoa is commonly referred to as a grain, similar to buckwheat and amaranth, it is grown from an edible leafy green vegetable plant relative to Swiss chard, sugar beet, table beet, and spinach whereas grains are born from grassy plants. The seed like granule comes in a range of colors that vary from white, yellow, and pink, to darker red, purple, and black.

    Quinoa may be eaten hot or cold in salads soups, stews, pilafs and casseroles. Quinoa is used in bread, muffins, bagels, cookies, pancakes, granola and other baked goods. Use Quinoa in the place of potatoes, couscous and rice. It is also a yummy nutritional replacement for oatmeal. Top with a drizzle of honey, nuts or berries. Quinoa is a complete protein and an excellent source of magnesium, a mineral that helps relax blood vessels. Increased intake of magnesium has been shown to reduce the severity of migraine headaches and arteriosclerosis.

    To prepare quinoa, always rinse it as you would rice to remove any powdery residue. Bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent.

    Source: GoodCheapEats
    2 tablespoon olive oil
    1 medium onion, finely chopped
    2 ribs celery, finely chopped
    1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
    1/2 of a poblano pepper, diced
    1 tablespoon ground cumin
    2 cloves garlic, minced
    1 (15 ounce) can diced tomatoes, drained, liquid reserved
    1 (15 ounce) can black beans, rinsed and drained
    3/4 cup quinoa
    1 1/2 cups grated carrot
    1 1/2 cups grated reduced-fat pepper Jack cheese, divided
    4 large red bell peppers, halved lengthwise, ribs removed

    Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

    Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

    Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

    Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

    quinoa plant

    Ancient in its origins, tadalafil pilule Quinoa (pronounced KEEN-WAH) has been a staple in it’s native lands of Chile, discount Peru and the colonies in the Andes Mountains of Bolivia, drug for almost 5,000 years. Quinoa translated in the Incan language meas “Mother Grain” and was once considered “the gold of the Incas.” While Quinoa is commonly referred to as a grain, similar to buckwheat and amaranth, it is grown from an edible leafy green vegetable plant relative to Swiss chard, sugar beet, table beet, and spinach whereas grains are born from grassy plants. The seed like granule comes in a range of colors that vary from white, yellow, and pink, to darker red, purple, and black.

    Quinoa may be eaten hot or cold in salads soups, stews, pilafs and casseroles. Quinoa is used in bread, muffins, bagels, cookies, pancakes, granola and other baked goods. Use Quinoa in the place of potatoes, couscous and rice. It is also a yummy nutritional replacement for oatmeal. Top with a drizzle of honey, nuts or berries. Quinoa is a complete protein and an excellent source of magnesium, a mineral that helps relax blood vessels. Increased intake of magnesium has been shown to reduce the severity of migraine headaches and arteriosclerosis.

    To prepare quinoa, always rinse it as you would rice to remove any powdery residue. Bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent.

    Source: GoodCheapEats
    2 tablespoon olive oil
    1 medium onion, finely chopped
    2 ribs celery, finely chopped
    1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
    1/2 of a poblano pepper, diced
    1 tablespoon ground cumin
    2 cloves garlic, minced
    1 (15 ounce) can diced tomatoes, drained, liquid reserved
    1 (15 ounce) can black beans, rinsed and drained
    3/4 cup quinoa
    1 1/2 cups grated carrot
    1 1/2 cups grated reduced-fat pepper Jack cheese, divided
    4 large red bell peppers, halved lengthwise, ribs removed

    Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

    Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

    Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

    Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

    Family Mint

    Jeff Eusebio is the CEO and Co-Founder of FamilyMint.com.  Jeff created Family mint to give families an easy fun way to teach children and teenagers how to manage their money.

    Family Mint is a free website. The way it works is you, visit this the parent, side effects sign up creating a virtual bank. As owner of the bank you manage your client’s (your children) funds matching interest rates, handling deposits and withdrawls just as a bank would for you. Family Mint takes the stress off parents by automatically depositing your child’s allowance in their account. Allowance deposits can be made weekly or monthly.

    Each child creates their own account to keep track of their progress. They can manage deposits, withdrawls, transfers and plan long and short term expenses and saving goals. As the banker you can help motivate your child to save by giving them interest for so much money they save or by offering to price match when they reach a decided goal.