Monthly Archives: August 2009
http://www.youtube.com/watch?v=LAiHfqnbGYo Dead Space – Launch (Game Trailer HD) (via machinima) (Source: http://www.youtube.com/)
Cooks.com – Recipe – Lentils With Zucchini & Potatoes
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Cooks.com – Recipe – Lentils With Zucchini & Potatoes
LENTILS WITH ZUCCHINI & POTATOES 8 oz. lentils
2 bay leaves
2 tbsp. oil
1 garlic clove, crushed
2 lemon juice
5 fennel leaves
Basil leaves
Sprig of rosemary
1 tsp. cumin seed
Salt & pepper
1 onion, chopped
1 lb. zucchini, thick slices
8 oz. potatoes, peeled & chunked
1 oz. butter
Chopped parsley
Fried bacon bits
Grated cheeseWash lentils. Place in large pan with 2 pints water, salt, pepper and bay leaves. Bring to boil and simmer for 5 minutes, then drain, reserving the liquid. Fry onion in oil until transparent. Trim and thickly slice zucchini. Add to pan and stir-fry for 5 minutes. Add all herbs, lemon juice and reserved juice and lentils; simmer 45 minutes. Add potato chunks and simmer 20 minutes or until potatoes and lentils are done. Add butter, sprinkle with parsley and serve hot garnished with cheese and/or bacon bits.
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Tofu and Potato Primavera recipe
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Tofu and Potato Primavera recipe
Ingredients
- 3 cups fresh green beans trimmed and cut into approximately two inch pieces
- 2 tablespoons vegan margarine or butter
- 2 teaspoons vegetable oil
- 2 cups julienne cut potatoes (cut into approximately 2 x 1/4 x 1/4 strips) Leave skin on pota
- 1 package 14 ounce extra firm tofu drained, cut into small bite size strips
- 2 cloves large garlic minced, or 2 tsps of fresh prepared garlic
- 1 cup almond or soy milk
- 1 teaspoon flour
- 1 jar 2oz sliced pimientos drained
- 2 tablespoons chopped fresh basil leaves or 2 tsps dried
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Instructions
1. Steam green beans until bright green – do not over steam or they will become mushy. Beans are done when poked with fork and they feel crispy but not too soft.
2. Melt 1 tbsps of butter margarine in large skillet over medium heat
3. Add potato strips and cook about 10 to 15 minutes or until they are lightly browned and tender. Remove them from heat and set aside on plate
4. Press tofu block by wrapping in paper towels to absorb excess moisture. Gentle squeeze block to remove moisture. When most of the water is removed, cut into strips.
5. Melt remaining margarine (or butter butter) and the vegetable oil in the same saucepan that you cooked the potato strips in. Add tofu and cook until lightly browned, approximately 10 minutes on medium high heat.
6. In a small bowl, combine the milk and flour and mix well with fork until blended
7. Add to the saucepan with cooked tofu
8. Add the green beans, potato strips, garlic, pimientos and grated parmesan. Periodically turn ingredients with a spatula until coated, the cheese melts, and the sauce thickens.
9. Add the basil, salt and nutmeg, stirring until mixed.
Options:
* If the sauce seems dry and you are unable to coat all ingredients, simply add more milk with flour, but remember to add corresponding amounts of parmesan, basil, nutmeg, and salt.
* If you substitute wheat flour add more milk, for wheat flour will absorb more moisture.
* If you do not have fresh green beans you can use a 15 ounce can of green beans for a substitute.
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U.S. Base Metal Coin Melt Value Calculator – Coinflation.com
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Zucchini/Carrot rice with fried tofu in a wrap
Ingredients-Serves 4 Rice- 1 cupGrated Zucchini with the skin/Carrot – 1cupWater- 2 cups (double the quantity of Rice)chopped green chilies – 1 tbspFinely chopped ginger – 1tspcumin seeds – 1 tspCinnamon stick- ½ inchGreen cardamom – 1(slightly crushed)Black pepper – … Continue reading