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10.11.2011., četvrtak

LEVELING COOKING WITH FISHING : LEVELING COOKING


Leveling cooking with fishing : Pam cooking spray msds.



Leveling Cooking With Fishing





leveling cooking with fishing






    leveling
  • Demolish (a building or town)

  • Ascertain differences in the height of (land)

  • grading: changing the ground level to a smooth horizontal or gently sloping surface

  • equalization: the act of making equal or uniform

  • Give a flat and even surface to

  • razing: complete destruction of a building





    cooking
  • The practice or skill of preparing food

  • The process of preparing food by heating it

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • Food that has been prepared in a particular way

  • (cook) someone who cooks food





    fishing
  • (fish) any of various mostly cold-blooded aquatic vertebrates usually having scales and breathing through gills; "the shark is a large fish"; "in the living room there was a tank of colorful fish"

  • the occupation of catching fish for a living

  • The activity of catching fish, either for food or as a sport

  • the act of someone who fishes as a diversion











borsht




borsht





my first attempt at borsht... and my own interpertation.
recipe (easily feeds 4):
ingredients:
4 small beets
2 carrots
2 medium yukon gold potatoes
1 small apple (sour is better)
1/2 onion
handful of mushrooms
3 big cloves of garlic
red cabbage (shredded about 10 oz)
fresh dill
lemon juice
vinegar (balsalmic)
pepper
sea salt
maple syrup
olive oil
...............
1. chop up carrots, apple and potato dump in pot with enough water to cover plus a bit extra. scrub beets and add. I also added a rosemary sprig. think sage would have been better but didn't have one handy.

2. bring to boil. you can chop up the other stuff at this time if you want.

3. when it has boiled reduce heat to simmer. Fish out the beets, let them cool so you can handle them and then scrape off skin and chop into small cubes (easier to do once now that they are not as hard). add lemon juice...about 3 to 4 table spoons.

4. let simmer about 1/2 hour. Check water level periodically, add more if it looks like it needs it.

5. in a small pan add oil and saute mushrooms and onions until starting to brown. Add chopped garlic. add a couple table spoons maple syrup and salt and pepper, when onions and mushrooms are well coated add vinegar (around 3 to 4 tbs.). Add whole mix to simmering veg. pot. Stir up and then add the cabbage.

6. Let simmer for 1/2, check broth and adjust seasonings to taste. I found adding Braggs Liquid Aminos gave it a bit more of a richer taste (soy sauce would work as well).

7. Warm up some crusty bread, chop up some fresh dill add the stems to soup reserving the finer bits for garnish. Serve with a dollop of sour cream and the well eat it.

(amounts are approximation as I don't really measure, recipe is not authentic, though from what I gather borsht has many variations, so this isn't to far off and it did taste like what I have had before)














Fish & Chips




Fish & Chips





POINTS® Value: 5
Servings: 4
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Moderate

You've probably shunned this dish for ages – and
rightly so. But bake, don't fry, and you can put this
favorite back on the menu.


Ingredients
4 sprays olive oil cooking spray
2 medium potato(es), peeled and cut into 8 wedges each

1/4 tsp table salt, or more to taste (enough for
potatoes and fish)
1/4 tsp black pepper, or to more taste (enough for
potatoes and fish)
1/4 cup fat-free skim milk
1 Tbsp Dijon mustard
1/2 cup seasoned bread crumbs
1/4 cup all-purpose flour
20 oz uncooked cod, four 5 oz fillets
4 Tbsp red wine vinegar

Instructions
Preheat oven to 400?F. Coat 2 large baking sheets with
cooking spray.


Place potato wedges on one baking sheet and lightly
coat with cooking spray; season to taste with salt and
pepper. Bake until golden brown and tender, about 45
minutes.


Whisk milk and mustard together in a shallow dish.
Place bread crumbs in another shallow dish and put
flour in a third shallow dish.


Season both sides of fish with salt and pepper. Place
fish in flour and turn to coat. Place fish in milk
mixture and turn to coat. Place fish in bread crumbs
and turn to coat.


Transfer fish to second prepared baking sheet and
lightly coat with cooking spray. Bake fish until
fork-tender, about 10 to 15 minutes. Serve fish and
potato wedges with vinegar on the side. Yields 1
fillet, 4 potato wedges and 1 tablespoon of vinegar
per serving. (From the WW website)










leveling cooking with fishing







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