Sunday, February 28, 2010
Saturday, February 27, 2010
"Lose weight FAST!"
Cabage Soup Recipe
- 6 large green onions
- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 carrots
- 1 container (10 oz. or so) Mushrooms
- 1 bunch celery
- 1/2 head cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes bouillon (optional)
- 1 48oz can V8 juice (optional)
Season to taste with salt, pepper, parsley, garlic powder, etc.
1. Slice green onions, put in pot and start to sauté with cooking spray.
2.Cut green pepper stem end off and cut in half, take seeds and membrane out. Cut the green pepper into bite size pieces and put in pot.
3. Take the outer leafs layers off the cabbage, cut into bite size pieces, put in pot.
4. Clean carrots cut into bite size pieces, put in pot.
5. Slice mushrooms into thick slices (otherwise they will disappear in the soup), put in pot.
6. If you would like a spicy soup, add a small amount of cayenne pepper (red pepper) now (1/3 teaspoon is quite a bit as the soup will get spicier as it cooks further).
7. You can use beef or chicken bouillon cubes for seasonings. They have all the salt and flavors you will need.
8. Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time (two hours works well).
9. Season to taste with salt and pepper.
10. Eat all the soup you want, whenever you want for the next 7 days.
For more information about this recipe or the diet please follow this link.
I have used this recipe before once or twice and found that its results are quite real, but found the soup itself very bland. To help liven up this recipe you may want to add once or more of the following ingredients; Thyme, Garlic Powder, any type of Hot Sauce, Italian seasoning, Cumin, Paprika. Basically, anything to give it flavor. Here is a link to find more recipes to use cabbage in and some helpful tips on how to use and conserve it; http://www.cheriestihler.com/CC/recipes.html .
Another mystery uncovered and maybe this time, for you to benefit!
Eat well, sleep well and till tomorrow!
Wednesday, February 24, 2010
Tuesday, February 23, 2010
Sunday, February 21, 2010
I must share with you a very interesting fact about the kiwi which brought great frustration into my last couple of days. You know what they say, you do learn from your mistakes! In this case, my frustration brought me to do a little research which answered a lot of questions.
Friday, February 19, 2010
Thursday, February 18, 2010
Monday, February 15, 2010
On the third Monday of every February, Manitobans now have a new civic holiday! This civic holiday compares to what most of the other Canadians provinces call their family day. Manitobans deemed it appropriate to put in a place a holiday where we could celebrate a personal hero of ours; Louis Riel, by calling it, Louis Riel day.
Sunday, February 14, 2010
THOUGHTS OF YOU
The thoughts of you were once exciting,
They used to awake the rhythms inside
My imagination would drive me to wild conclusions
Till the day we met and our bodies collided
We met under stars and the music was playing
The people surrounded as we danced apart
The force was so strong, and all I wanted
Was to feel the warmth of your skin against mine
We finally linked as the days had passed
To start a friendship who would grow into love.
A love that would drive me to cross the river,
The bridge which, at last, linked our worlds, our hearts.
I had wished it would last till the seas would dry,
Till the seasons would seize to change and come back.
The leaves started falling when our worlds were colliding
Our hopes of true love fled away in the wind.
To leave you was arduous ,
too quick and too harsh
The tears were rushing
And the days made scarce
I now find myself appraising our love
But to encounter no lust, no craving, no joy
Instead I shed tears of frustration inside
For a love which grew strong and so suddenly killed
A shame that our paths were not met to lead
To the same happy ending I would have loved to arrive
Now dropping the anchor in rivers of tears
I try to keep smiling for I have reached new lands.
I know you are there over fields and mountains
I will think of our good times and days of sunshine
To dry out the rivers which now, divide us,
Maybe in turn we will unite once more.
"Astérix", written on December 9th 2009
Eat well, sleep well, and till tomorrow!
Tuesday, February 9, 2010
"Who doesn't like a big bowl of rich and creamy soup on a cold and blistering winter day?!"
Saturday, February 6, 2010
- Choose a dough:
- Pate "BRISÉ": - most often used for savory fillings, apple pies and butter tarts
- most often will contain lard or shorting instead of butter
- May not contain eggs
- contains granulated sugar and a certain amount of salt to balance the sweetness
- most often used for sweet tarts as in lemon meringue tarts, fruit tarts of all kinds
- contains butter and not shortening
- will have a yellow tint due to it containing egg yolks
- contains powdered sugar sometimes and not as much salt
-Choose a filling and know when to blind bake or not:
- If your tart will contain a curd, pudding or cream, you will want to blind bake the tart shells
- Fruit tarts; pastry cream in blind baked shells and topped with fresh fruit
- Lemon meringue; curd is added to blind baked shells
- Banana cream pie; pudding is added in blind baked shells
TIP: Before adding any cream, pudding or curd to a blind baked shell, brush the bottom of the tart or pie with a see through layer of melted chocolate. This will prevent the crust to become humid or wet. This is called "chablonner" which means: "to spread a thin layer of chocolate to a cake, cookie of crust".
- If your tart contains a filling which can be baked, follow necessary steps
- Butter tarts; filling poured in raw shells and baked all together
- Pear tarts, almond fillind and blanched pear added to raw dough then baked
- Apple pie, assemble pie and bake all together
- Let your imagination run wildly.
- Blind bake a pate sablé, chablonner, place slices of bananas on the bottom and cover with a chocolate pudding. You'll then have a banana chocolate pudding pie. Yum!
- Blind bake a pate sablé, chablonner, spread pastry cream in the shell and top with fresh fruit for a fresh tasting fruit tart.
The sky is the limit when it comes to combinations of what to put in a tart shell.
Here's a few basic dough recipes.
- 2 1/2 cups AP flour
- 3 tbsp sugar
- 1 cup unsalted butter
- 2 jaunes d'oeufs/ eggs yolks
- 1/4 cup ice cold water
- lemon zest
In a bowl combine the flour, sugar and butter. Mix with a pastry fork (pastry blender) to create a coarse meal. Whisk lightly together, the yolks and water. Add to the flour mixture while mixing lightly with your hand to just combine the dough. Wrap the dough in plastic wrap and let it rest in the fridge before use to let the dough relax for better results.
- 2 1/2 cups AP flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup chilled unsalted butter
- 1/4 to 1/2 cup ice cold water (till is holds together)
Place the flour, salt and sugar in a bowl. Add the butter to the bowl and break the butter into the flour with 2 butter knives of a pastry blender (pastry fork) until it resembles a coarse meal.
with one hand stir mixture around with your fingers. At the same time,with the other hand, pour in the water in a thin stream until the dough holds together. Press the dough into a disk and wrap in plastic wrap. Store in a fridge to let cool and relax before using. This will relax the tension and elasticity created by the mixing of the dough.
Basic recipes are the building blocks of all pastry products. The more you know, the more combinations you will think of! :) Stay tunned for more basic recipes to come! Please comment if you need any more assistance with ideas or techniques on a previous subject.
Eat well, sleep well and till tomorrow!