Ever wanted to try the popular Southern dish poke sallet, often called "poke salad"? I'm a native of the rural United States and am here to show you how to detoxify and prepare this delicious dish.

These are a wonderful start to any Indian-themed dinner party. They look fantastic and taste even better! This is very much like other bhajia and pakora recipes out there, but I like the addition of the fennel seed, and the baking powder makes for a more tender final product. Feel free to add whatever combination of spices you like. INGREDIENTS - 1 large sweet onion, halved and sliced (about 1/8") - 1 cup chick pea flour - 1/2 tsp baking powder - 1/2 tsp chili powder - 1/2 tsp turmeric - 1 tsp salt, or to taste - 1/2 tsp fennel seeds - 1/2 tsp cumin seeds - 1/2 tsp onion seeds - 1/2 jalapeño, seeded and minced (or to taste) - 1/2 cup cilantro, finely chopped - cold water - oil for frying METHOD 1. Whisk together flour, baking powder, chili powder, turmeric, and salt. Roughly crush the seeds with a mortar and pestle and mix in. 2. Add jalapeño, onions, and cilantro and stir to coat. Add in enough cold water to make a thick batter that coats the onions and won't break apart in the oil. You can add more chick pea flour if you make it too thin. 3. Cook in batches by dropping generous tablespoons of batter into hot oil (350 degrees) and frying on each side until golden brown. Drain and serve immediately.

Pin It Now! I always want to make baked mooncake. This year I wait no more and try this recipe which has been bookmarked one year ago. I'm not really like mooncake however I like to learn how to make it. For this recipe I attempted 4 times in order to get result that I satisfy. In my 1st batch, I manage to get it done quite ok. Since is my 1st attempt I do not intend to take photos as I like to see how it turns out after few days 回油. After tasted I decide to bake again for pictures taking. However my mooncakes crack upon the baking process! Then I only realize forgot to spray water before sending into oven. I bake again the following day. This time I encounter problem of getting nice patterns. The dough seems a bit wet plus not knowing the right technique of using the mould. 2nd batch, cracked. Forget spray water before baking. I bought the mooncake mould (with plunger type) which I think is pretty easy to use. However I hardly get the nice pattern. I only manage to do it right after see a picture of Wendy on using the mould. That is when I about to start my 4th batch! I shall press the wrapped dough straight away in baking pan to get the pattern. My mooncake skin/dough still sticks on plate for the 1st one. Then I decide to dust more a bit more flour on the wrapped dough and this time outcome is neat and clean. Happy me! I’m not worried about dusting a bit more flour as I going to spray water on them before bake. I increase the amount of skin/dough used for each mooncake as recommended. The best I can handle is wrapping 30g filling with 21-22g dough. Therefore end up only 7 mini mooncakes instead of 10 pieces. This recipe uses very little golden syrup. It doesn't use alkaline water either which helps in getting brown surface. Therefore the skin is paler compare with ordinary mooncake. The brown surface is mainly from egg wash. I would say this is pretty healthy kind of mooncake : less syrup, less oil, using cheese powder and egg. Do check out the recipe below :) After few batches of baking I learnt as below: . I find that dust the wrapped dough is better compare with dusting the stamping plate. Dusting the stamping plate might trap some flour inside grooves of the pattern and end up with a lump of flour on the imprints. . Do remember to spray water on mooncake before send into oven. This will prevent mooncake from cracking. This is good if mooncake is dusted with too much flour. . In order to get nice patterns. Mooncake is bake till half-cooked. Then remove from oven and leave to cool. Be patient and wait until half-cooked mooncake cool at least 15 minutes before apply egg wash. Hot mooncake will 'cook' the egg which we don't want. It will causes bubbles form on surface too. Recipe adapted with minor modification from Carol, Cantonese style mooncake/廣式烏豆沙核桃小月餅 Cantonese Style Baked Mooncake Yield 7 pieces mini mooncake Ingredients: ~Filling 210g homemade red bean paste, recipe here ~Dough 15g butter (I used salted), room temperature 25g icing sugar 15g golden syrup 20g egg 6g milk powder 10g parmesan cheese powder 65g low protein flour, sifted ~Egg wash 1 yolk 1 teaspoon egg white *Lightly stir to mix Methods: 1. Divide the filling into 30g portions and shape into balls. Set aside. 2. In a mixing bowl, add in butter and icing sugar. Stir to combine (with spatula). Follow by golden syrup and egg. Mix well. Add in milk powder and cheese powder. Again stir to combine. 3. Add in sifted flour into above mixture in 2 batches. Gently mix with fold and cut motion. Do not over mix. Keep aside to rest for 30 minutes. 4. Divide the dough into 21-22g each. Shape into balls. Lightly dust hand and flatten each dough into disc. Wrap it around the filling and shape into a ball. Dust the wrapped dough with flour. Place into mooncake mould and press out the mooncake on baking pan. * My dough is a bit wet and I dust a bit more flour and the mooncake come out nicely :) 5. Preheat oven to 180C. Just before sending the mooncake into oven, spray some water on the mooncake surface. This helps to prevent mooncake from cracking during baking process. 6. Bake the mooncake at 180C for 10 minutes. Remove from oven and leave to cool for at least 15 minutes. 7. Brush the top with some egg wash. Return to oven and continue to bake for another 15 minutes until golden brown. * Do check especially at the last 5 minutes of baking time. This is to prevent mooncake from over browned. 8. Leave mooncake to cool completely and store in air tight containers. It is best to serve after 2-3 days when the skin turns soft (回油).

This is unlike any other cornbread I’ve ever had. It seems like most other cornbread recipes are usually dry and crumbly. I love this one, because it actually has very little cornmeal in it. (Just enough to call it “cornbread!”) But it has a light, almost cake-like texture.

A blog about BBQ, grilling recipes, smoking, kamado grills, Big Green Egg, BBQ competitions, food festivals, brand ambassador trips, and Eggfests.

This was a sketchbook assignment I gave to my Grade 10 students. They were to choose a recipe (preferably a favourite recipe they've made before) and illustrate it in whichever medium and method they wanted. I was surprised with this assignment how many students don't have favourite recipes. I'm a huge fan of the artist Wayne Thiebaud and love any art that's related to food. Here are some of the results:  This Kulfi recipe is very delicious and easy! I've tried it! Add a can of mango pulp and you've got amazing mango ice cream, no ice cream maker required!  While we're on the topic of food, here's a gorgeous video I found on the Tiger in a Jar website that shows how (in a very artistic way) to make beet cake. Watch the video below: "There is something beautiful about the baking process. The way flour feels in your hands or the sound of eggs cracking on the edge of a bowl. Baking is a gathering of interesting materials, a mixed medium art piece of sorts, that ends in a cake instead of a canvas." beet cake from tiger in a jar on Vimeo.

I had company last night! I just used an exclamation point because company doesn’t happen very often around here.

Have you ever had a meal so good that you wanted to cry eating it? I know you think that I probably exaggerate, but I'm telling you, Poli...

Did you pre-order Budget Savvy Diva’s Book Yet ?! Make sure to pin the recipe or REPIN Everyday at 1 pm PST/ 4pm EST Budget Savvy Diva posts a NEW RECIPE 🙂 I might miss this time every now or then – but I know you understand Make sure to follow Budget Savvy Diva on […]

It has the perfect combo of savory and sweet, of juicy and cheesy, of wanting to lick your plate and then lick your face! It's layers of savory beef, fried sweet plantains and cheese.

I was sent Victus Study Skills Program from Victus Study Skills. I received this system as part of the TOS

Since I'm doing the Ultimate Reset again, I wanted to post a new review for you guys. The first time I did the Ultimate Reset was back in May of 2012. MY FIRST ROUND: It went well, I got results from it but mentally...I just wasn't a fan. To be honest, I kind of felt like a little kid who didn't get their way. It was forcing me to change my routine, my meal plan, my eating schedule and step outside of my comfort zone...which really p*ssed me off haha I looked at the experience as taking away from me...instead of looking at what I could GAIN from it. We even went and pigged out on Cold Stone Creamery the night before (gotta have it size! eep!) I was VERY tired the first few days, had muscle pains, stomach pains (which I learned was all because I wasn't drinking anywhere near enough water) and maybe because my body was super loaded with toxins? LOL By the end I was happy for it to be over with, but I did pick up a few tips and things I loved along the way Himalayian Salt (o-m-gee delicious & nutritious hehe it adds natural minerals that your body needs) The Oatmeal breakfast with maple syrup- to dieee for Drinking a ton of water Consciously eating & chewing completely. You actually shouldn't drink water during your meal because it dilutes digestive juices & acids, slowing down digestion which can cause digestive problems. Who knew? Sleep! ah the sleep I got was AMAZING! My skin was super clear after the first week- what girl wouldn't love that? And this is really random...but I had one fingernail that always had bumps and ridges. I don't know what the technical term for that is...but strangely enough...after the reset..all of my nails were beautiful. I don't have the science to back it up, but it did something for my nails lol Ok so maybe I was being a huge baby because as I think of all of the benefits, they definitely outweighed the discomfort. It's just really funny to look back on some of the videos I made on Day 2 My Current Reset Experience: It's so funny because I feel like I'm in a completely different mental space than I was last May. This time around is NOTHING like the first time. I have had NONE of the fatigue or muscle pain I had the first time. My mood has been great the entire time and I'm actually ENJOYING the meal prep. So what's different? I've been really reflecting on that over the last few days and I think it's a combination of a few things My reason for WANTING to do the Ultimate Reset this time is solid. The first time we did it, I really just wanted to see what it was all about and experience it for myself. I didn't do it for ME...I did it to be able to help my team and the people who I coach. I love my team dearly...but if you are going to stick to a workout...meal plan...or doing ANYTHING really...you have to do it for YOU. This time I really thought about why I wanted to do it...and how I want to feel by the end of it...that motivation is greater than anything. I know what to expect! I KNOW to drink my water! Constantly! I know that some of the meals I didn't care for so I can substitute something I like. I know that I can pick ONE thing for breakfast and have that all week so I'm not ripping my hair out. I'm focused on ENJOYING the journey instead of the pursuit of perfection. I read the guide cover to cover...took notes and insisted that we do everything 100% exactly how they laid it out. Honestly, it stressed me out hardcore. I couldn't focus on enjoying our journey of detoxing...I just keep spazzing about whether or not we were perfect. I have my support team. My boyfriend Jay and friend/success partner Abby are helping me stick with it by supporting me every step of the way. As of day 12, I am down 3 lbs. Weight loss isn't necessarily my goal but it's neat to see the relationship between food and how you look/feel. I have amazing energy FINAL RESULTS: Starting weight 122.9 Ending Weight 116.4 If you think you want to do the Reset and/or you have any questions...just shoot me an email [email protected] Some pics for you of my journey hehe Love this salad! My baby! Fav dressing Week 1 Snack! Lemon water! Makes it so much more delicious! All of the supplments My FAV breakfast!! Mouth watering! Date night! I didn't cheat! Yay go me! I hate fish so on day 1 I did chicken instead of salmon Add caption Day 12 Results! Breakfast! Date night at Universal Studios!

🐴 Try my favorite recipe for homemade coat conditioner with coconut oil. It's easy to make, easy to use, and costs a fraction of store-bought brands!

Warm weather puts me in the mood for hot and spicy Mexican food. Give me some migas, chiliquiles, guacamole, torta, stuffed chilies, whatever, as long as it's spicy and comes with something nice and cold to drink. I thought I was brilliant coming up with lentil taco meat, but like Mr. Shakespeare said, "There is nothing new under the sun." There are a million similar recipes out there, but I think this one is one of the simplest and probably among the tastiest due to a double infusion of smoke from the chipotle powder and smoked sun-dried tomatoes. This is a very versatile recipe. You could use this like I did in a taco, or it'd be great in a burrito, or even as a stuffing for tamales. The texture of the lentils matches what most of us think of when we think of taco meat, so there's no need to buy that expensive and fattening fake meat. In short, this is a must-try, so give it a shot. Tacos with Spicy & Smoky Lentil Taco 'Meat' + Simple Salsa (serves 4) 12 small corn or flour tortillas or taco shells (warmed) lentil taco meat* 1 cup shredded smoked cheddar 2 cups finely shredded cabbage 1/2 cup chopped green onion 2 avocados (peeled and sliced) 1/4 cup sour cream lime wedges simple salsa** This is best served family-style with all of the ingredients on the table. That way, each person can concoct their own taco to their own specifications. Personally, I like it all -- especially with a little drizzle of Valentina Black. Spicy & Smoky Lentil Taco Meat* 1 onion (diced) 2 tablespoons olive oil 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ancho chili powder 1/2 teaspoon chipotle chili powder 1 tablespoon tomato paste 1/2 teaspoon toasted sesame oil 1 cup dry lentils (both brown and green) 1 1/2 cups water (or so) 1 tablespoon white vinegar 1/4 cup smoked sun dried tomatoes (finely chopped) In a saucepan oner medium heat, sauté onion in the olive oil. Once the onion is translucent, add cumin, salt, and chili powders and allow to cook for about a minute more. Add the remaining ingredients and bring it all up to a boil. Reduce mixture to a simmer, cover, and allow to cook for 30-45 minutes or until all liquid has been absorbed. (You want the lentils to be tender, but not falling apart.) Simple Salsa** 2 medium tomatoes 1 jalapeno pepper 2 cloves of garlic lime zest sea salt and cracked pepper to taste In a cast-iron skillet over high heat, blacken the skin of the tomatoes and pepper on all sides while getting some caramel color on the outside of the garlic cloves. Throw all ingredients into a food processor and pulse 5-10 times or until ingredients are well incorporated, but not liquid.

This is a great change of pace from a heavy cream sauce for pasta. I have been seriously watching my cholesterol intake for the past few months, and today I found out that my LDL level is down 26 points! You don't need to take medication if you eat well! There are so many pasta options now - choose your weapon~! 4 cups chopped cauliflower (1 medium) 1-1/2 cups Skim Plus 100% Fat Free Milk 2 Tbsp. Smart Balance Buttery Spread 1 lb. pasta of your choice (I used Barilla Tri-color Penne) 1 Tbsp. Extra Virgin Olive Oil 1 cup chopped onion 2 cloves garlic, minced 1/2 cup dry white wine, chicken or veggie broth Pinch of nutmeg 1 tsp. lemon zest 1/3 cup grated Parmesan cheese 1/4 cup chopped fresh parsley Salt and Pepper to taste. Directions: In a large saucepan combine cauliflower and milk. Season with salt and pepper to taste. Bring to a boil, reduce heat and simmer, covered 8-10 minutes or until cauliflower is fork tender. Add cauliflower mixture to blender, add Smart Balance and blend until smooth. Set aside. Cook pasta according to package directions. While pasta is cooking, heat oil in a large saucepan. Add onion and garlic. Cook 2 to 3 minutes or until slightly tender. Stir in wine or stock. Stir in cauliflower puree. Drain pasta, reserving some of the cooking liquid. Add pasta to saucepan. Add nutmeg, lemon zest, Parmesan, parsley and salt and pepper. Toss to coat. Add pasta cooking liquid if pasta seems too dry. Serve warm with additional grated cheese. ~Adapted from ShopRite Culinary Kitchen

I love the Fall & Winter months because that means we can start eating soup again without wanting to melt! This soup really is amazing and ...

Zakka Life is a craft and lifestyle blog which is updated weekly featuring craft projects, printables, Japanese craft books and design.

🐴 Try my favorite recipe for homemade coat conditioner with coconut oil. It's easy to make, easy to use, and costs a fraction of store-bought brands!

Aim for this type of coverage and application.

"I'm not the one dragging my kids to things they don't want to do"

Do you have a student teacher or are you getting one? Or, are YOU a student teacher? I have just the thing for you! I'm getting a student teacher in my classroom next month! I'm super excited and I want to do everything I can to make her feel at home. I've created this packet to help her feel comfortable, organized, and ready to go! :) Ready, Set, Go! Getting Your Student Teacher Off to a Great Start! This customizable packet is full of resources to compile and put in a binder for your student teacher {or for yourself, if you are a student teacher}. What a great way to show your student teacher that you care? They will feel loved and organized and a lot less overwhelmed! Each page comes in color and black/white! Included in this student teacher packet: *Binder Cover {2 options} *Welcome Letter *Schedule Form *Lesson Plan Template *Helpful Hints Form *About our Class Form *Class Roster *Behavior Management Idea Forms *Weekly Planner {To-do list} *Website Resources *Bright Ideas *Student Teacher About Me Page *Student Teaching Survival Kit {Gift Idea} ** This packet comes in a zip file with a PowerPoint {customizable} and PDF file! I've got my Student Teacher Survival Kit that I'll give her on her first day, along with her binder, and her own little desk in our classroom: This is a gift idea that is in this packet! It's called the Student Teaching Survival Kit: Click {here} to see more!

Jessica of How About Orange shared a picture of a sweet straw wrapper rose that came on her drink at a Thai restaurant. Determined to figure out how to

There is something about a crimson coloured drink that makes it desirable and irresistible. I knew I had to make this when I saw it on The Hungry Caterpillar. The Roselle cordial is made from the sepals of the Roselle flower. A species of the hibiscus which is a plant native to the Old World tropics. It is of a deep plum colour, fleshy and crisp in texture, bizarre, kinky, alien-like, seemingly ready to scamper, creep, plunge, squeak, squeal and rule the world through my poor little chocolate addicted body. H thought they looked weird, and winced when I offered him the cordial. I looked at him as adamantly as I was allowed to and, to my surprise, he relented and took a sip. Then he waved the half full glass of roselle out of my reach. I smacked his arm with my paw. As hard as I was allowed to. We grappled. We drank. We were in ecstasy and in joyful worship. Of Rosella. (Dionysus... move over) Obviously it passed the test. So now it's bottled. Like a Genie. It has a lovely flavour that hovers between a grape juice and a Ribena (a blackcurrant cordial). It has a slight tang to it too. It contains lots of vitamins and goodness-ess. Then I gave some to my mother. Cordials are popular in this hemisphere. They are very sweet concentrated fruit flavoured syrups that need to be diluted with cold water, topped with ice cubes and then served. In short, it contains copious amounts of sugar. It's the poor man's alternative to fruit juices. They are very refreshing. The seeds found inside the sepals contain natural pectin and if these roselle sepals are to be cooked into a jam the seeds are boiled seperately in some water, drained, the seeds discarded and the gel like liquid that remains behind is added to the boiled sepals-sugar mixture to give it the final gel-like quality of jam. Fascinating. PS ~ What a lovely and natural way to color cakes and icing. The recipe ~ an approximation ~ 300-350 gm roselle sepals 3 cups of granulated sugar 5-6 cups water Rinse rosella sepals until clean. Drain. Pluck the sepals and remove all the seeds. Place water in a pot. Add sepals and bring to a boil and then a medium simmer for about 8- 10 minutes. The water will turn crimson immediately. Add sugar and simmer again until the sugar dissolves. Give it a stir. When sugar has dissolved and the syrup is a gorgeous crimson drain through a sieve and discard the sepals. Cool and store the syrup in a sterilized bottle. To serve ~ Pour about an inch and a half of the Rosella syrup into a glass and then fill up to 3/4 way with chilled water. Add ice cubes if you like. Taste for sweetness. Add more of the syrup if not sweet enough or more water if too sweet. Add a squeeze of lime and some slices if desired. Drink and be refreshed. It's a beautiful and gorgeous drink. How could one resist ?

Photo by Andres Teiss I am not claiming that this curried parsnip soup is a traditional Christmas soup in Estonia or anywhere else in the world. However, after living in Scotland for seven years, I do associate parsnips - at least in their roasted incarnation - with Christmas feasts, and the warming curry spices make it immensely suitable for a lighter (and healthier) festive starter. I've used individual spices - ginger, cumin and turmeric - to spice up this pretty soup, but you can simply substitute your favourite curry powder mix for these spices. Again, this recipe was one of the six recipes that I was recently asked to develop for a particular supermarket here in Estonia, which are included in their 2011 Christmas Newsletter. The photos for the newsletter were shot by Andres Teiss, and he has kindly allowed me to use those for my blog posts as well. Curried Parsnip Soup (Karrivürtsidega pastinaagisupp) Serves six Photo by Andres Teiss 1 to 2 Tbsp oil 1 large onion, chopped 1 garlic glove, minced 750 g parsnips (peeled weight) 2 tsp ground cumin 1 tsp turmeric 1 tsp ground ginger 1 litre hot vegetable stock salt and pepper, to taste fresh coriander/cilantro leaves, to garnish Cut the parsnips into chunks. Heat the oil in a heavy saucepan. Add the onion and sauté for a few minutes. Add the garlic, fry gently for another minute. Add the spices and parsnip, stir to coat evenly with the spice mixture. Pour in the stock, season with salt and pepper. Bring into a boil, then reduce heat and simmer gently for 20-30 minutes, until the parsnip is soft. Remove the saucepan from the heat. Process the soup until liquified (you can use either a hand-held immersion blender or a liquifier blender). Reheat the soup, season to taste, if necessary. Garnish with a fresh coriander/cilantro leaves and serve. Photo by Andres Teiss

So I had seen a couple of other art teachers do a lesson on Mouse Paint and thought they were so cute. I have been wanting 1st grade to do more coloring mixing so I thought it would be a cute idea to create a Mouse Paint inspired color wheel. First, we read the book. I also created a power point that went over Primary, Secondary, Cool, Warm, and Complementary colors. Then, I showed them how to draw the mouse. As a guide with the size they folded a piece of paper into 8 parts. They drew six mice and cut them out. I went with the Deep Space Sparkle painting technique using a plate with the primary colors. The students paint their primary colors. Mixing up some green. Just a little bit a blue is enough. Paint the Secondary colors. Glue the mice on the paper. I had them finish by adding tails and painting the ears. You could even have a title at the top. Enjoy!

Andrew and Abbott's favorite restaurant is Hibachi, which is a local Japanese Steakhouse. So, they call this "Hibachi Soup" but I think it is actually called a "Japanese Onion Soup". It's a broth based soup that is topped with french fried onions and shaved mushrooms, it is heavenly! The boys each eat 4+ cups of this soup, they love it! I love that it taste just like the soup served at our Japanese Steakhouse but only costs a fraction of the price! Ingredients 1/2 stalk celery, chopped 1 small onion, chopped 2 carrots, chopped 2 tablespoons fresh ginger, grated 3 garlic cloves, minced 2 tablespoons chicken bouillon granules 3 tablespoons beef bouillon granules 1 cup thinly sliced mushrooms 2 quarts water (8 cups) French fried onions Directions First off, the ingredients say "chopped" it means just cut it in half or fourths. Make it easy on yourself and leave the vegetables in large chunks! Alright, in a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken bouillon, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes. It can cook for longer than 45 minutes (sometimes I leave it on for a couple hours), you will just need to add more water if too much water evaporates. Here's what my soup looks like, notice the big chunks of veggies. After it's cooked for at least 45 minutes strain the cooked soup and discard all of the vegetables, leaving the broth. Serve the broth with sliced mushrooms and sprinkle french friend onions over the top.