combine all the ingredients in a large teflon-coated skillet over high heat and stir the nut/seed mix constantly until it starts to toast. Quickly remove it from the heat and pour the nut/seed mix onto a large plate or platter so that it can cool. Once cool, put in a container with lid. Sprinkle over raw or cooked vegetables, or eat as a snack. It's so delicious, be careful not to eat too much!
Walnuts, black sesame seeds and hemp seeds benefit the Kidney; sunflower seeds benefit the Heart; pumpkin seeds benefit the Liver
My wife keeps trying to pimp those pumpkins seeds on me, she is an herbologist and says that pumpkin seeds are like magic or something. I think they taste like crap so maybe this is a way to get them down!
As for the hemp seeds, I have plenty of those but have different plans for them.
combine all the ingredients in a large teflon-coated skillet over high heat and stir the nut/seed mix constantly until it starts to toast. Quickly remove it from the heat and pour the nut/seed mix onto a large plate or platter so that it can cool. Once cool, put in a container with lid. Sprinkle over raw or cooked vegetables, or eat as a snack. It's so delicious, be careful not to eat too much!
Walnuts, black sesame seeds and hemp seeds benefit the Kidney; sunflower seeds benefit the Heart; pumpkin seeds benefit the Liver
Location: i believe, i believe, it's silly, but I believe Gender:
Posted:
Dec 21, 2012 - 9:49am
cc_rider wrote:
Fantastic. I am leery of the pre-made stuff, it just seems loaded with junk.
Have you tried red wine? In the recipe, I mean.
Just made it for the first time for my friend who's gluten free, and can't really eat ANYTHING that's not "natural" Wine's a good idea tho, I wonder sherry maybe while you cook it down... or maybe Sherry with the veg broth.
It's SO freekin' easy to make.... one BIG red onion, dicedish... 1 cup/and a half or so of beef broth Thyme parsley salt. in a pan, cook those three together til all the broth is gone and you have soaking cooked onion yum.
add one tablespoon or so of balsamic vinegar
let it cool and add Sour cream to the right consistency
put it in the fridge. sofa king food.
Fantastic. I am leery of the pre-made stuff, it just seems loaded with junk.
We tried it once with lemon juice for acidity... didn't like it. Tried it again with no acidity- too sweet. A nice, sweet balsamic is probably exactly the ticket for us!
It's SO freekin' easy to make.... one BIG red onion, dicedish... 1 cup/and a half or so of beef broth Thyme parsley salt. in a pan, cook those three together til all the broth is gone and you have soaking cooked onion yum.
add one tablespoon or so of balsamic vinegar
let it cool and add Sour cream to the right consistency
put it in the fridge. sofa king food.
I've done this before but without the balsamic, which I think would add the perfect bit of acidity!! Yummmmmm.
Location: i believe, i believe, it's silly, but I believe Gender:
Posted:
Dec 21, 2012 - 8:14am
do you love onion dip as much as I do??
It's SO freekin' easy to make.... one BIG red onion, dicedish... 1 cup/and a half or so of beef broth Thyme parsley salt. in a pan, cook those three together til all the broth is gone and you have soaking cooked onion yum.
add one tablespoon or so of balsamic vinegar
let it cool and add Sour cream to the right consistency
1. In a large pot, heat the oil over medium heat. Add the onion and sauté for about 3 minutes or until starting to soften. Add the carrots and ginger; sauté for 5 minutes or until the carrots start to soften. Stir in the rice.
2. Add the stock and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for about 20 minutes or until the carrots and rice are very soft.
Using an immersion blender in the pot or transferring soup in batches to an upright blender, purée until very smooth. Return to the pot.
3. Add water or more stock to thin to desired consistency. Reheat over medium heat until steaming, stirring often. Stir in the lemon juice. Season to taste with salt and pepper.
Ladle into warmed bowls and serve sprinkled with parsley.
1. In a large pot, heat the oil over medium heat. Add the onion and sauté for about 3 minutes or until starting to soften. Add the carrots and ginger; sauté for 5 minutes or until the carrots start to soften. Stir in the rice.
2. Add the stock and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for about 20 minutes or until the carrots and rice are very soft.
Using an immersion blender in the pot or transferring soup in batches to an upright blender, purée until very smooth. Return to the pot.
3. Add water or more stock to thin to desired consistency. Reheat over medium heat until steaming, stirring often. Stir in the lemon juice. Season to taste with salt and pepper.
Ladle into warmed bowls and serve sprinkled with parsley.
Here's a cookie recipe I came up with. I like experimenting. They freeze well and are like a hybrid of sugar cookies, snikerdoodles, and poppy seed muffins. You could easily color the dough for festivities.
Poppy-Seed Cookies
Dry Stuff 4 1/2 Cup Flour (All-purpose Unbleached) 2 Tablespoons Poppy Seeds 1 Tablespoon Corn Starch 1 teaspoon Baking Soda 1 teaspoon Cream of Tartar 1/2 teaspoon Salt
Yes! A habit for me! I like to have breakfast and tea while watching Sunday Morning. I used to read the paper then, but I don't get a paper anymore! So I get on the internet and eat my breakfast and have my tea and watch Sunday Morning!
