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RECIPES A-Z
If you want to contact me, share a story, ask a question but do not want to do it via a comment in the blog, feel free to email me at karmafreecooking{at}yahoo{dot}com. EASY-NO COOK SPINACH DIP 1 cup sour cream. 4 oz. cream cheese. ¼ cup grated or shredded parmesan cheese. 1 tsp Garlic Salt – optional. Salt and Pepper to taste. Thaw the spinach well and wring as much water out of it as possible. Cut it a bit with a knife or kitchen scissors to make the pieces smaller and easier to eat later on. Mix well with the rest ofthe
ORZOTTO WITH MUSHROOM AND SPINACH 3-4 handfuls of fresh baby spinach. 3 tbs crème fraiche. 3/4 cup Sargento shredded 6-cheese Italian cheese blend. ¼ cup Sargento shredded Parmesan cheese. Bring 1 cup of water to a boil in a small sauce pan. Turn off the heat and rehydrate the ounce of dried mushrooms in this water. Cover and let the mushrooms soak for about 30mins.
CUBAN MOJO ONIONS
1 medium sized onion, it could be white or yellow, sliced to your desired preference. About 2tbs Olive Oil. 2 cloves of garlic. The juice of 1 lime. Salt and Pepper to taste. In a small sauté pan over medium high heat, add the olive oil and the sliced onions. I THE 10 TYPES OF VEGETARIANS The 10 types of vegetarians. 8 Dec. When you ask people what vegetarians eat, you will get a lot of different answers. Some will say they only eat plants, others that vegetarians drink milk and eat eggs and some might even say that all vegetarians eat chicken and fish! In a way all of them are right, because vegetarians can be manythings.
NATURAL SAFE WAYS TO CLEAN YOUR PRODUCE All you need to do is soak the grapes in water and add the juice of 2-3 lemons or limes to the water the grapes are soaked in. Try for the grapes to be submerged as much as possible in the acidic solution. If not possible, then be vigilant and rotate the grapes so at some point they’re all soaked with the acidulated water.YUCA ALCAPURRIAS
3. Season the masa with the mashed garlic, salt and annatto oil. Set aside. 4. To prepare the filling in a large skillet, add a bit of olive oil and sauté the onions for a while under medium heat until they soften. Season with salt and pepper to taste. 5. Add the mixed vegetables and the tomato sauce.SPEARMINT INFUSION
In a small saucepan with a cover, bring the water to a boil. When water is boiling (or at least shows little bubbles in the bottom of the pan), turn the stove off. Place the spearmint sprigs in the water and cover. Wait for at least 15-20 minutes for the leaves to steep in the hot water. Strain the leaves from the water into a mug and seasonGUAVA PUREE
All you need to do is place the guava pieces into a blender with some water. I do not measure the water but the more water you add, the looser the puree will be. After you process the guavas for a few minutes in the blender, you can strain it thru a sieve. The guava puree will go thru and the guava seeds will remain on the sieve. PUERTO RICAN CHEESE / QUESO DEL PAÍS Every country has their signature white young cheese Mexico has Queso Fresco Greece has Mild Feta Italy has Ricotta Salata India has Paneer I am sure there are many other examples out there. Here in Puerto Rico, we have Queso Blanco or what we also call affectiously – Queso del País meaning made here, inRECIPES A-Z
If you want to contact me, share a story, ask a question but do not want to do it via a comment in the blog, feel free to email me at karmafreecooking{at}yahoo{dot}com. EASY-NO COOK SPINACH DIP 1 cup sour cream. 4 oz. cream cheese. ¼ cup grated or shredded parmesan cheese. 1 tsp Garlic Salt – optional. Salt and Pepper to taste. Thaw the spinach well and wring as much water out of it as possible. Cut it a bit with a knife or kitchen scissors to make the pieces smaller and easier to eat later on. Mix well with the rest ofthe
ORZOTTO WITH MUSHROOM AND SPINACH 3-4 handfuls of fresh baby spinach. 3 tbs crème fraiche. 3/4 cup Sargento shredded 6-cheese Italian cheese blend. ¼ cup Sargento shredded Parmesan cheese. Bring 1 cup of water to a boil in a small sauce pan. Turn off the heat and rehydrate the ounce of dried mushrooms in this water. Cover and let the mushrooms soak for about 30mins.
CUBAN MOJO ONIONS
1 medium sized onion, it could be white or yellow, sliced to your desired preference. About 2tbs Olive Oil. 2 cloves of garlic. The juice of 1 lime. Salt and Pepper to taste. In a small sauté pan over medium high heat, add the olive oil and the sliced onions. I THE 10 TYPES OF VEGETARIANS The 10 types of vegetarians. 8 Dec. When you ask people what vegetarians eat, you will get a lot of different answers. Some will say they only eat plants, others that vegetarians drink milk and eat eggs and some might even say that all vegetarians eat chicken and fish! In a way all of them are right, because vegetarians can be manythings.
NATURAL SAFE WAYS TO CLEAN YOUR PRODUCE All you need to do is soak the grapes in water and add the juice of 2-3 lemons or limes to the water the grapes are soaked in. Try for the grapes to be submerged as much as possible in the acidic solution. If not possible, then be vigilant and rotate the grapes so at some point they’re all soaked with the acidulated water.YUCA ALCAPURRIAS
3. Season the masa with the mashed garlic, salt and annatto oil. Set aside. 4. To prepare the filling in a large skillet, add a bit of olive oil and sauté the onions for a while under medium heat until they soften. Season with salt and pepper to taste. 5. Add the mixed vegetables and the tomato sauce.SPEARMINT INFUSION
In a small saucepan with a cover, bring the water to a boil. When water is boiling (or at least shows little bubbles in the bottom of the pan), turn the stove off. Place the spearmint sprigs in the water and cover. Wait for at least 15-20 minutes for the leaves to steep in the hot water. Strain the leaves from the water into a mug and seasonGUAVA PUREE
All you need to do is place the guava pieces into a blender with some water. I do not measure the water but the more water you add, the looser the puree will be. After you process the guavas for a few minutes in the blender, you can strain it thru a sieve. The guava puree will go thru and the guava seeds will remain on the sieve. PUERTO RICAN CHEESE / QUESO DEL PAÍS Every country has their signature white young cheese Mexico has Queso Fresco Greece has Mild Feta Italy has Ricotta Salata India has Paneer I am sure there are many other examples out there. Here in Puerto Rico, we have Queso Blanco or what we also call affectiously – Queso del País meaning made here, inKARMAFREE COOKING
The class is all about Salads and Dressings – a different kind of salad bar, using some familiar and some unexpected ingredients that span all the colors of the rainbow, a potato salad, a pasta salad and possibly even a cool new way to make coleslaw. But we need quorum for that. The class will start at 9:30AM. ORZOTTO WITH MUSHROOM AND SPINACH 3-4 handfuls of fresh baby spinach. 3 tbs crème fraiche. 3/4 cup Sargento shredded 6-cheese Italian cheese blend. ¼ cup Sargento shredded Parmesan cheese. Bring 1 cup of water to a boil in a small sauce pan. Turn off the heat and rehydrate the ounce of dried mushrooms in this water. Cover and let the mushrooms soak for about 30mins.
YUCA ALCAPURRIAS
3. Season the masa with the mashed garlic, salt and annatto oil. Set aside. 4. To prepare the filling in a large skillet, add a bit of olive oil and sauté the onions for a while under medium heat until they soften. Season with salt and pepper to taste. 5. Add the mixed vegetables and the tomato sauce. RECREATING MAGGIANO’S STUFFED MUSHROOMS 1 yellow lemon. Pre-heat the oven to 400F. Clean the mushrooms well with a damp paper towel. Remove the stems and place them over an oiled baking sheet. Set aside. Chop the mushrooms stems finely and add them to a medium bowl together with the spinach, cheeses and breadcrumbs. Mix well and season with salt and pepper. THE 10 TYPES OF VEGETARIANS The 10 types of vegetarians. 8 Dec. When you ask people what vegetarians eat, you will get a lot of different answers. Some will say they only eat plants, others that vegetarians drink milk and eat eggs and some might even say that all vegetarians eat chicken and fish! In a way all of them are right, because vegetarians can be manythings.
ROASTED ONIONS AND TOMATOES ROASTED ONIONS AND TOMATOES. In a baking dish or roasting pan, place all the ingredients as you’re cutting them up. Drizzle the olive oil and balsamic vinegar and using your hands make sure all the ingredients are well coated with the oil and seasonings. 2. Roast in a 450F oven for about 30 minutes. NATURAL SAFE WAYS TO CLEAN YOUR PRODUCE All you need to do is soak the grapes in water and add the juice of 2-3 lemons or limes to the water the grapes are soaked in. Try for the grapes to be submerged as much as possible in the acidic solution. If not possible, then be vigilant and rotate the grapes so at some point they’re all soaked with the acidulated water.GUAVA PUREE
All you need to do is place the guava pieces into a blender with some water. I do not measure the water but the more water you add, the looser the puree will be. After you process the guavas for a few minutes in the blender, you can strain it thru a sieve. The guava puree will go thru and the guava seeds will remain on the sieve. SUGAR-COATED FENNEL SEEDS I do enjoy something sweet after dinner not necessarily dessert, but something sweet to freshen my breath and possibly, help me with digestion. I am used to a little minty something after a restaurant dinner but in India, you get served sugar-coated fennel seeds. In paper, if I read fennel seeds coated in sugar I VEGETARIAN RENNET… MAKING SURE YOUR CHEESE IS 100% VEGGIE The difference is the latter 2 are the only ones suitable for a vegetarian diet. Apparently, most commercial cheeses use enzymes or rennet derived from fungi or bacteria making them suitable for vegetarians. Artisanal cheeses, clinging to tradition, usually use animal-based rennet. And what I love about Whole Foods is they nowlabel their
KARMAFREE COOKING
The class is all about Salads and Dressings – a different kind of salad bar, using some familiar and some unexpected ingredients that span all the colors of the rainbow, a potato salad, a pasta salad and possibly even a cool new way to make coleslaw. But we need quorum for that. The class will start at 9:30AM.RECIPES A-Z
If you want to contact me, share a story, ask a question but do not want to do it via a comment in the blog, feel free to email me at karmafreecooking{at}yahoo{dot}com. ROASTED ONIONS AND TOMATOES ROASTED ONIONS AND TOMATOES. In a baking dish or roasting pan, place all the ingredients as you’re cutting them up. Drizzle the olive oil and balsamic vinegar and using your hands make sure all the ingredients are well coated with the oil and seasonings. 2. Roast in a 450F oven for about 30 minutes. ORZOTTO WITH MUSHROOM AND SPINACH 3-4 handfuls of fresh baby spinach. 3 tbs crème fraiche. 3/4 cup Sargento shredded 6-cheese Italian cheese blend. ¼ cup Sargento shredded Parmesan cheese. Bring 1 cup of water to a boil in a small sauce pan. Turn off the heat and rehydrate the ounce of dried mushrooms in this water. Cover and let the mushrooms soak for about 30mins.
EASY-NO COOK SPINACH DIP 1 cup sour cream. 4 oz. cream cheese. ¼ cup grated or shredded parmesan cheese. 1 tsp Garlic Salt – optional. Salt and Pepper to taste. Thaw the spinach well and wring as much water out of it as possible. Cut it a bit with a knife or kitchen scissors to make the pieces smaller and easier to eat later on. Mix well with the rest ofthe
CUBAN MOJO ONIONS
1 medium sized onion, it could be white or yellow, sliced to your desired preference. About 2tbs Olive Oil. 2 cloves of garlic. The juice of 1 lime. Salt and Pepper to taste. In a small sauté pan over medium high heat, add the olive oil and the sliced onions. I RECREATING MAGGIANO’S STUFFED MUSHROOMS 1 yellow lemon. Pre-heat the oven to 400F. Clean the mushrooms well with a damp paper towel. Remove the stems and place them over an oiled baking sheet. Set aside. Chop the mushrooms stems finely and add them to a medium bowl together with the spinach, cheeses and breadcrumbs. Mix well and season with salt and pepper. MACERATED STRAWBERRIES 4 cups frozen strawberries, chopped1 cup turbinado sugar. Place chopped strawberries in a large bowl and add sugar. Mix together so the sugar covers most of the strawberry pieces. Mix them once in a while to ensure sugar is well dissolved in the juices created by the thawing, fruit juices and sugar. Let the fruits macerate for about 2hours at
PUERTO RICAN CHEESE / QUESO DEL PAÍS Every country has their signature white young cheese Mexico has Queso Fresco Greece has Mild Feta Italy has Ricotta Salata India has Paneer I am sure there are many other examples out there. Here in Puerto Rico, we have Queso Blanco or what we also call affectiously – Queso del País meaning made here, inHOME REMEDIES
I started making a ritual every night to “program my brain” to get into sleepy mode. And part of that ritual was to drink a hot mug of chamomile and linden teas with honey before going to bed. Chamomile and linden, both, have calming properties. They help you ease the tensions and promote deep, healthy sleeping.KARMAFREE COOKING
The class is all about Salads and Dressings – a different kind of salad bar, using some familiar and some unexpected ingredients that span all the colors of the rainbow, a potato salad, a pasta salad and possibly even a cool new way to make coleslaw. But we need quorum for that. The class will start at 9:30AM.RECIPES A-Z
If you want to contact me, share a story, ask a question but do not want to do it via a comment in the blog, feel free to email me at karmafreecooking{at}yahoo{dot}com. ROASTED ONIONS AND TOMATOES ROASTED ONIONS AND TOMATOES. In a baking dish or roasting pan, place all the ingredients as you’re cutting them up. Drizzle the olive oil and balsamic vinegar and using your hands make sure all the ingredients are well coated with the oil and seasonings. 2. Roast in a 450F oven for about 30 minutes. ORZOTTO WITH MUSHROOM AND SPINACH 3-4 handfuls of fresh baby spinach. 3 tbs crème fraiche. 3/4 cup Sargento shredded 6-cheese Italian cheese blend. ¼ cup Sargento shredded Parmesan cheese. Bring 1 cup of water to a boil in a small sauce pan. Turn off the heat and rehydrate the ounce of dried mushrooms in this water. Cover and let the mushrooms soak for about 30mins.
EASY-NO COOK SPINACH DIP 1 cup sour cream. 4 oz. cream cheese. ¼ cup grated or shredded parmesan cheese. 1 tsp Garlic Salt – optional. Salt and Pepper to taste. Thaw the spinach well and wring as much water out of it as possible. Cut it a bit with a knife or kitchen scissors to make the pieces smaller and easier to eat later on. Mix well with the rest ofthe
CUBAN MOJO ONIONS
1 medium sized onion, it could be white or yellow, sliced to your desired preference. About 2tbs Olive Oil. 2 cloves of garlic. The juice of 1 lime. Salt and Pepper to taste. In a small sauté pan over medium high heat, add the olive oil and the sliced onions. I RECREATING MAGGIANO’S STUFFED MUSHROOMS 1 yellow lemon. Pre-heat the oven to 400F. Clean the mushrooms well with a damp paper towel. Remove the stems and place them over an oiled baking sheet. Set aside. Chop the mushrooms stems finely and add them to a medium bowl together with the spinach, cheeses and breadcrumbs. Mix well and season with salt and pepper. MACERATED STRAWBERRIES 4 cups frozen strawberries, chopped1 cup turbinado sugar. Place chopped strawberries in a large bowl and add sugar. Mix together so the sugar covers most of the strawberry pieces. Mix them once in a while to ensure sugar is well dissolved in the juices created by the thawing, fruit juices and sugar. Let the fruits macerate for about 2hours at
PUERTO RICAN CHEESE / QUESO DEL PAÍS Every country has their signature white young cheese Mexico has Queso Fresco Greece has Mild Feta Italy has Ricotta Salata India has Paneer I am sure there are many other examples out there. Here in Puerto Rico, we have Queso Blanco or what we also call affectiously – Queso del País meaning made here, inHOME REMEDIES
I started making a ritual every night to “program my brain” to get into sleepy mode. And part of that ritual was to drink a hot mug of chamomile and linden teas with honey before going to bed. Chamomile and linden, both, have calming properties. They help you ease the tensions and promote deep, healthy sleeping. EASY-NO COOK SPINACH DIP 1 cup sour cream. 4 oz. cream cheese. ¼ cup grated or shredded parmesan cheese. 1 tsp Garlic Salt – optional. Salt and Pepper to taste. Thaw the spinach well and wring as much water out of it as possible. Cut it a bit with a knife or kitchen scissors to make the pieces smaller and easier to eat later on. Mix well with the rest ofthe
CUBAN DELICACIES
4-5 mint leaves, sliced thinly or chopped. ½ a lime, sliced thinly. Ice cubes. Add the lime slices, sugar and mint leaves to an old fashioned glass. Using a muddler or the back of a wooden spoon, smash together all the ingredients. Add the limeade juice, fresh lime juice and sparkling water or natural soda. ROASTED ONIONS AND TOMATOES ROASTED ONIONS AND TOMATOES. In a baking dish or roasting pan, place all the ingredients as you’re cutting them up. Drizzle the olive oil and balsamic vinegar and using your hands make sure all the ingredients are well coated with the oil and seasonings. 2. Roast in a 450F oven for about 30 minutes. THE 10 TYPES OF VEGETARIANS The 10 types of vegetarians. 8 Dec. When you ask people what vegetarians eat, you will get a lot of different answers. Some will say they only eat plants, others that vegetarians drink milk and eat eggs and some might even say that all vegetarians eat chicken and fish! In a way all of them are right, because vegetarians can be manythings.
NATURAL SAFE WAYS TO CLEAN YOUR PRODUCE All you need to do is soak the grapes in water and add the juice of 2-3 lemons or limes to the water the grapes are soaked in. Try for the grapes to be submerged as much as possible in the acidic solution. If not possible, then be vigilant and rotate the grapes so at some point they’re all soaked with the acidulated water. VEGETARIAN RENNET… MAKING SURE YOUR CHEESE IS 100% VEGGIE The difference is the latter 2 are the only ones suitable for a vegetarian diet. Apparently, most commercial cheeses use enzymes or rennet derived from fungi or bacteria making them suitable for vegetarians. Artisanal cheeses, clinging to tradition, usually use animal-based rennet. And what I love about Whole Foods is they nowlabel their
SPEARMINT INFUSION
In a small saucepan with a cover, bring the water to a boil. When water is boiling (or at least shows little bubbles in the bottom of the pan), turn the stove off. Place the spearmint sprigs in the water and cover. Wait for at least 15-20 minutes for the leaves to steep in the hot water. Strain the leaves from the water into a mug and seasonGUAVA PUREE
All you need to do is place the guava pieces into a blender with some water. I do not measure the water but the more water you add, the looser the puree will be. After you process the guavas for a few minutes in the blender, you can strain it thru a sieve. The guava puree will go thru and the guava seeds will remain on the sieve.CRANBERRY PRESERVES
CRANBERRY PRESERVES. 1 bag of fresh cranberries. 1 cup apple juice. 1 cup brown sugar. Wash the cranberries. Go thru them and throw away all the ones that have gone soft. Place all ingredients in a large heavy saucepan. Bring mixture to a boil. I cover it ARE WE EATING CHIA SEEDS THE RIGHT WAY??? I have mentioned to you how I boost my morning smoothies adding a bunch of super powerful foods, like chia. But I must admit I usually just add the dry chia seeds right into the smoothie when I make it in the mornings. However, this method of adding chia seeds to my morning smoothie might not be the best way to work the goodness of chia intomy daily routine.
KARMAFREE COOKING
The class is all about Salads and Dressings – a different kind of salad bar, using some familiar and some unexpected ingredients that span all the colors of the rainbow, a potato salad, a pasta salad and possibly even a cool new way to make coleslaw. But we need quorum for that. The class will start at 9:30AM.RECIPES A-Z
If you want to contact me, share a story, ask a question but do not want to do it via a comment in the blog, feel free to email me at karmafreecooking{at}yahoo{dot}com. ROASTED ONIONS AND TOMATOES ROASTED ONIONS AND TOMATOES. In a baking dish or roasting pan, place all the ingredients as you’re cutting them up. Drizzle the olive oil and balsamic vinegar and using your hands make sure all the ingredients are well coated with the oil and seasonings. 2. Roast in a 450F oven for about 30 minutes. EASY-NO COOK SPINACH DIP 1 cup sour cream. 4 oz. cream cheese. ¼ cup grated or shredded parmesan cheese. 1 tsp Garlic Salt – optional. Salt and Pepper to taste. Thaw the spinach well and wring as much water out of it as possible. Cut it a bit with a knife or kitchen scissors to make the pieces smaller and easier to eat later on. Mix well with the rest ofthe
CUBAN MOJO ONIONS
1 medium sized onion, it could be white or yellow, sliced to your desired preference. About 2tbs Olive Oil. 2 cloves of garlic. The juice of 1 lime. Salt and Pepper to taste. In a small sauté pan over medium high heat, add the olive oil and the sliced onions. I ORZOTTO WITH MUSHROOM AND SPINACH 3-4 handfuls of fresh baby spinach. 3 tbs crème fraiche. 3/4 cup Sargento shredded 6-cheese Italian cheese blend. ¼ cup Sargento shredded Parmesan cheese. Bring 1 cup of water to a boil in a small sauce pan. Turn off the heat and rehydrate the ounce of dried mushrooms in this water. Cover and let the mushrooms soak for about 30mins.
MACERATED STRAWBERRIES 4 cups frozen strawberries, chopped1 cup turbinado sugar. Place chopped strawberries in a large bowl and add sugar. Mix together so the sugar covers most of the strawberry pieces. Mix them once in a while to ensure sugar is well dissolved in the juices created by the thawing, fruit juices and sugar. Let the fruits macerate for about 2hours at
ROASTED POTATO AND PUMPKIN SALAD ROASTED POTATO AND PUMPKIN SALAD. Pre-heat oven to 400° F. In a roasting pan, toss together the potatoes and pumpkin pieces with the olive oil, salt, pepper and Herbamare seasoning. Toss together until well coated. Roast for about 30 minutes, turning the potatoes/pumpkins once, until the skins are golden brown. PUERTO RICAN CHEESE / QUESO DEL PAÍS Every country has their signature white young cheese Mexico has Queso Fresco Greece has Mild Feta Italy has Ricotta Salata India has Paneer I am sure there are many other examples out there. Here in Puerto Rico, we have Queso Blanco or what we also call affectiously – Queso del País meaning made here, inHOME REMEDIES
I started making a ritual every night to “program my brain” to get into sleepy mode. And part of that ritual was to drink a hot mug of chamomile and linden teas with honey before going to bed. Chamomile and linden, both, have calming properties. They help you ease the tensions and promote deep, healthy sleeping.KARMAFREE COOKING
The class is all about Salads and Dressings – a different kind of salad bar, using some familiar and some unexpected ingredients that span all the colors of the rainbow, a potato salad, a pasta salad and possibly even a cool new way to make coleslaw. But we need quorum for that. The class will start at 9:30AM.RECIPES A-Z
If you want to contact me, share a story, ask a question but do not want to do it via a comment in the blog, feel free to email me at karmafreecooking{at}yahoo{dot}com. ROASTED ONIONS AND TOMATOES ROASTED ONIONS AND TOMATOES. In a baking dish or roasting pan, place all the ingredients as you’re cutting them up. Drizzle the olive oil and balsamic vinegar and using your hands make sure all the ingredients are well coated with the oil and seasonings. 2. Roast in a 450F oven for about 30 minutes. ORZOTTO WITH MUSHROOM AND SPINACH 3-4 handfuls of fresh baby spinach. 3 tbs crème fraiche. 3/4 cup Sargento shredded 6-cheese Italian cheese blend. ¼ cup Sargento shredded Parmesan cheese. Bring 1 cup of water to a boil in a small sauce pan. Turn off the heat and rehydrate the ounce of dried mushrooms in this water. Cover and let the mushrooms soak for about 30mins.
EASY-NO COOK SPINACH DIP 1 cup sour cream. 4 oz. cream cheese. ¼ cup grated or shredded parmesan cheese. 1 tsp Garlic Salt – optional. Salt and Pepper to taste. Thaw the spinach well and wring as much water out of it as possible. Cut it a bit with a knife or kitchen scissors to make the pieces smaller and easier to eat later on. Mix well with the rest ofthe
CUBAN MOJO ONIONS
1 medium sized onion, it could be white or yellow, sliced to your desired preference. About 2tbs Olive Oil. 2 cloves of garlic. The juice of 1 lime. Salt and Pepper to taste. In a small sauté pan over medium high heat, add the olive oil and the sliced onions. I RECREATING MAGGIANO’S STUFFED MUSHROOMS 1 yellow lemon. Pre-heat the oven to 400F. Clean the mushrooms well with a damp paper towel. Remove the stems and place them over an oiled baking sheet. Set aside. Chop the mushrooms stems finely and add them to a medium bowl together with the spinach, cheeses and breadcrumbs. Mix well and season with salt and pepper. MACERATED STRAWBERRIES 4 cups frozen strawberries, chopped1 cup turbinado sugar. Place chopped strawberries in a large bowl and add sugar. Mix together so the sugar covers most of the strawberry pieces. Mix them once in a while to ensure sugar is well dissolved in the juices created by the thawing, fruit juices and sugar. Let the fruits macerate for about 2hours at
PUERTO RICAN CHEESE / QUESO DEL PAÍS Every country has their signature white young cheese Mexico has Queso Fresco Greece has Mild Feta Italy has Ricotta Salata India has Paneer I am sure there are many other examples out there. Here in Puerto Rico, we have Queso Blanco or what we also call affectiously – Queso del País meaning made here, inHOME REMEDIES
I started making a ritual every night to “program my brain” to get into sleepy mode. And part of that ritual was to drink a hot mug of chamomile and linden teas with honey before going to bed. Chamomile and linden, both, have calming properties. They help you ease the tensions and promote deep, healthy sleeping. EASY-NO COOK SPINACH DIP 1 cup sour cream. 4 oz. cream cheese. ¼ cup grated or shredded parmesan cheese. 1 tsp Garlic Salt – optional. Salt and Pepper to taste. Thaw the spinach well and wring as much water out of it as possible. Cut it a bit with a knife or kitchen scissors to make the pieces smaller and easier to eat later on. Mix well with the rest ofthe
CUBAN DELICACIES
4-5 mint leaves, sliced thinly or chopped. ½ a lime, sliced thinly. Ice cubes. Add the lime slices, sugar and mint leaves to an old fashioned glass. Using a muddler or the back of a wooden spoon, smash together all the ingredients. Add the limeade juice, fresh lime juice and sparkling water or natural soda. ROASTED ONIONS AND TOMATOES ROASTED ONIONS AND TOMATOES. In a baking dish or roasting pan, place all the ingredients as you’re cutting them up. Drizzle the olive oil and balsamic vinegar and using your hands make sure all the ingredients are well coated with the oil and seasonings. 2. Roast in a 450F oven for about 30 minutes. THE 10 TYPES OF VEGETARIANS The 10 types of vegetarians. 8 Dec. When you ask people what vegetarians eat, you will get a lot of different answers. Some will say they only eat plants, others that vegetarians drink milk and eat eggs and some might even say that all vegetarians eat chicken and fish! In a way all of them are right, because vegetarians can be manythings.
NATURAL SAFE WAYS TO CLEAN YOUR PRODUCE All you need to do is soak the grapes in water and add the juice of 2-3 lemons or limes to the water the grapes are soaked in. Try for the grapes to be submerged as much as possible in the acidic solution. If not possible, then be vigilant and rotate the grapes so at some point they’re all soaked with the acidulated water. VEGETARIAN RENNET… MAKING SURE YOUR CHEESE IS 100% VEGGIE The difference is the latter 2 are the only ones suitable for a vegetarian diet. Apparently, most commercial cheeses use enzymes or rennet derived from fungi or bacteria making them suitable for vegetarians. Artisanal cheeses, clinging to tradition, usually use animal-based rennet. And what I love about Whole Foods is they nowlabel their
SPEARMINT INFUSION
In a small saucepan with a cover, bring the water to a boil. When water is boiling (or at least shows little bubbles in the bottom of the pan), turn the stove off. Place the spearmint sprigs in the water and cover. Wait for at least 15-20 minutes for the leaves to steep in the hot water. Strain the leaves from the water into a mug and seasonGUAVA PUREE
All you need to do is place the guava pieces into a blender with some water. I do not measure the water but the more water you add, the looser the puree will be. After you process the guavas for a few minutes in the blender, you can strain it thru a sieve. The guava puree will go thru and the guava seeds will remain on the sieve.CRANBERRY PRESERVES
CRANBERRY PRESERVES. 1 bag of fresh cranberries. 1 cup apple juice. 1 cup brown sugar. Wash the cranberries. Go thru them and throw away all the ones that have gone soft. Place all ingredients in a large heavy saucepan. Bring mixture to a boil. I cover it ARE WE EATING CHIA SEEDS THE RIGHT WAY??? I have mentioned to you how I boost my morning smoothies adding a bunch of super powerful foods, like chia. But I must admit I usually just add the dry chia seeds right into the smoothie when I make it in the mornings. However, this method of adding chia seeds to my morning smoothie might not be the best way to work the goodness of chia intomy daily routine.
KARMAFREE COOKING
The class is all about Salads and Dressings – a different kind of salad bar, using some familiar and some unexpected ingredients that span all the colors of the rainbow, a potato salad, a pasta salad and possibly even a cool new way to make coleslaw. But we need quorum for that. The class will start at 9:30AM.RECIPES A-Z
If you want to contact me, share a story, ask a question but do not want to do it via a comment in the blog, feel free to email me at karmafreecooking{at}yahoo{dot}com. EASY-NO COOK SPINACH DIP 1 cup sour cream. 4 oz. cream cheese. ¼ cup grated or shredded parmesan cheese. 1 tsp Garlic Salt – optional. Salt and Pepper to taste. Thaw the spinach well and wring as much water out of it as possible. Cut it a bit with a knife or kitchen scissors to make the pieces smaller and easier to eat later on. Mix well with the rest ofthe
YUCA ALCAPURRIAS
3. Season the masa with the mashed garlic, salt and annatto oil. Set aside. 4. To prepare the filling in a large skillet, add a bit of olive oil and sauté the onions for a while under medium heat until they soften. Season with salt and pepper to taste. 5. Add the mixed vegetables and the tomato sauce. ORZOTTO WITH MUSHROOM AND SPINACH 3-4 handfuls of fresh baby spinach. 3 tbs crème fraiche. 3/4 cup Sargento shredded 6-cheese Italian cheese blend. ¼ cup Sargento shredded Parmesan cheese. Bring 1 cup of water to a boil in a small sauce pan. Turn off the heat and rehydrate the ounce of dried mushrooms in this water. Cover and let the mushrooms soak for about 30mins.
MACERATED STRAWBERRIES 4 cups frozen strawberries, chopped1 cup turbinado sugar. Place chopped strawberries in a large bowl and add sugar. Mix together so the sugar covers most of the strawberry pieces. Mix them once in a while to ensure sugar is well dissolved in the juices created by the thawing, fruit juices and sugar. Let the fruits macerate for about 2hours at
ROASTED POTATO AND PUMPKIN SALAD ROASTED POTATO AND PUMPKIN SALAD. Pre-heat oven to 400° F. In a roasting pan, toss together the potatoes and pumpkin pieces with the olive oil, salt, pepper and Herbamare seasoning. Toss together until well coated. Roast for about 30 minutes, turning the potatoes/pumpkins once, until the skins are golden brown.SPEARMINT INFUSION
In a small saucepan with a cover, bring the water to a boil. When water is boiling (or at least shows little bubbles in the bottom of the pan), turn the stove off. Place the spearmint sprigs in the water and cover. Wait for at least 15-20 minutes for the leaves to steep in the hot water. Strain the leaves from the water into a mug and season PUERTO RICAN CHEESE / QUESO DEL PAÍS Every country has their signature white young cheese Mexico has Queso Fresco Greece has Mild Feta Italy has Ricotta Salata India has Paneer I am sure there are many other examples out there. Here in Puerto Rico, we have Queso Blanco or what we also call affectiously – Queso del País meaning made here, inHOME REMEDIES
I started making a ritual every night to “program my brain” to get into sleepy mode. And part of that ritual was to drink a hot mug of chamomile and linden teas with honey before going to bed. Chamomile and linden, both, have calming properties. They help you ease the tensions and promote deep, healthy sleeping.KARMAFREE COOKING
The class is all about Salads and Dressings – a different kind of salad bar, using some familiar and some unexpected ingredients that span all the colors of the rainbow, a potato salad, a pasta salad and possibly even a cool new way to make coleslaw. But we need quorum for that. The class will start at 9:30AM.RECIPES A-Z
If you want to contact me, share a story, ask a question but do not want to do it via a comment in the blog, feel free to email me at karmafreecooking{at}yahoo{dot}com. EASY-NO COOK SPINACH DIP 1 cup sour cream. 4 oz. cream cheese. ¼ cup grated or shredded parmesan cheese. 1 tsp Garlic Salt – optional. Salt and Pepper to taste. Thaw the spinach well and wring as much water out of it as possible. Cut it a bit with a knife or kitchen scissors to make the pieces smaller and easier to eat later on. Mix well with the rest ofthe
YUCA ALCAPURRIAS
3. Season the masa with the mashed garlic, salt and annatto oil. Set aside. 4. To prepare the filling in a large skillet, add a bit of olive oil and sauté the onions for a while under medium heat until they soften. Season with salt and pepper to taste. 5. Add the mixed vegetables and the tomato sauce. ORZOTTO WITH MUSHROOM AND SPINACH 3-4 handfuls of fresh baby spinach. 3 tbs crème fraiche. 3/4 cup Sargento shredded 6-cheese Italian cheese blend. ¼ cup Sargento shredded Parmesan cheese. Bring 1 cup of water to a boil in a small sauce pan. Turn off the heat and rehydrate the ounce of dried mushrooms in this water. Cover and let the mushrooms soak for about 30mins.
MACERATED STRAWBERRIES 4 cups frozen strawberries, chopped1 cup turbinado sugar. Place chopped strawberries in a large bowl and add sugar. Mix together so the sugar covers most of the strawberry pieces. Mix them once in a while to ensure sugar is well dissolved in the juices created by the thawing, fruit juices and sugar. Let the fruits macerate for about 2hours at
ROASTED POTATO AND PUMPKIN SALAD ROASTED POTATO AND PUMPKIN SALAD. Pre-heat oven to 400° F. In a roasting pan, toss together the potatoes and pumpkin pieces with the olive oil, salt, pepper and Herbamare seasoning. Toss together until well coated. Roast for about 30 minutes, turning the potatoes/pumpkins once, until the skins are golden brown.SPEARMINT INFUSION
In a small saucepan with a cover, bring the water to a boil. When water is boiling (or at least shows little bubbles in the bottom of the pan), turn the stove off. Place the spearmint sprigs in the water and cover. Wait for at least 15-20 minutes for the leaves to steep in the hot water. Strain the leaves from the water into a mug and season PUERTO RICAN CHEESE / QUESO DEL PAÍS Every country has their signature white young cheese Mexico has Queso Fresco Greece has Mild Feta Italy has Ricotta Salata India has Paneer I am sure there are many other examples out there. Here in Puerto Rico, we have Queso Blanco or what we also call affectiously – Queso del País meaning made here, inHOME REMEDIES
I started making a ritual every night to “program my brain” to get into sleepy mode. And part of that ritual was to drink a hot mug of chamomile and linden teas with honey before going to bed. Chamomile and linden, both, have calming properties. They help you ease the tensions and promote deep, healthy sleeping.KARMAFREE COOKING
The class is all about Salads and Dressings – a different kind of salad bar, using some familiar and some unexpected ingredients that span all the colors of the rainbow, a potato salad, a pasta salad and possibly even a cool new way to make coleslaw. But we need quorum for that. The class will start at 9:30AM.HOME REMEDIES
Grate the pieces of turmeric into a large pot with 4 cups of water. Boil turmeric in water for about 20 minutes. Let rest and drink warm. Sweeten with brown sugar, agave nectar, coconut sugar or honey if you prefer. The amount of tea you can make with 4 cups of waterYUCA ALCAPURRIAS
3. Season the masa with the mashed garlic, salt and annatto oil. Set aside. 4. To prepare the filling in a large skillet, add a bit of olive oil and sauté the onions for a while under medium heat until they soften. Season with salt and pepper to taste. 5. Add the mixed vegetables and the tomato sauce. ORZOTTO WITH MUSHROOM AND SPINACH 3-4 handfuls of fresh baby spinach. 3 tbs crème fraiche. 3/4 cup Sargento shredded 6-cheese Italian cheese blend. ¼ cup Sargento shredded Parmesan cheese. Bring 1 cup of water to a boil in a small sauce pan. Turn off the heat and rehydrate the ounce of dried mushrooms in this water. Cover and let the mushrooms soak for about 30mins.
YAUTIA | KARMAFREE COOKING Add water until covering 1 inch over the contents of the pot. Add the bay leaves, the chopped cilantro leaves, the Herbamare seasoning, some additional salt and pepper. Taste to check the water is well seasoned. Cover. Let it come to a boil and simmer at medium heat for about 30-40minutes.
THE 10 TYPES OF VEGETARIANS The 10 types of vegetarians. 8 Dec. When you ask people what vegetarians eat, you will get a lot of different answers. Some will say they only eat plants, others that vegetarians drink milk and eat eggs and some might even say that all vegetarians eat chicken and fish! In a way all of them are right, because vegetarians can be manythings.
ROASTED ONIONS AND TOMATOES ROASTED ONIONS AND TOMATOES. In a baking dish or roasting pan, place all the ingredients as you’re cutting them up. Drizzle the olive oil and balsamic vinegar and using your hands make sure all the ingredients are well coated with the oil and seasonings. 2. Roast in a 450F oven for about 30 minutes.CUBAN MOJO ONIONS
1 medium sized onion, it could be white or yellow, sliced to your desired preference. About 2tbs Olive Oil. 2 cloves of garlic. The juice of 1 lime. Salt and Pepper to taste. In a small sauté pan over medium high heat, add the olive oil and the sliced onions. IGUAVA PUREE
All you need to do is place the guava pieces into a blender with some water. I do not measure the water but the more water you add, the looser the puree will be. After you process the guavas for a few minutes in the blender, you can strain it thru a sieve. The guava puree will go thru and the guava seeds will remain on the sieve. VEGETARIAN RENNET… MAKING SURE YOUR CHEESE IS 100% VEGGIE The difference is the latter 2 are the only ones suitable for a vegetarian diet. Apparently, most commercial cheeses use enzymes or rennet derived from fungi or bacteria making them suitable for vegetarians. Artisanal cheeses, clinging to tradition, usually use animal-based rennet. And what I love about Whole Foods is they nowlabel their
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* Comments 1 Comment * Categories MY EDITORIAL KARMAFREE COOKING CLASS – SALADS AND DRESSINGS26 Mar
Hi you all…
I want to start by first apologizing for being so reclusive for the last months… actually, almost year. I had a very serious technical meltdown at the end of 2015, and that translated into some health issues that took a lot of steam out of me, to the point that I was not inspired to cook or write. You know how it can be when you lose momentum in everything in life… it takes a lot of effort and will to start all over again. I have been thinking a lot about you and the blog. But mostly about YOU… the energy that keeps me inspired and going. I felt I was letting you guys down and I had to do something about it. So to start easing into sharing recipes and content with you all, I decided to organize a cooking class at the Yoga Center this coming SATURDAY, APRIL 1. The class is all about SALADS AND DRESSINGS – a different kind of salad bar, using some familiar and some unexpected ingredients that span all the colors of the rainbow, a potato salad, a pasta salad and possibly even a cool new way to make coleslaw. But we need quorum for that… The class will start at 9:30AM… It’ll be very interactive and we’ll have for lunch everything we prepare. So bring your apron, notebook and pencil to write down all the tips we share besides the actual recipes. The donation for the class is $45, and all goes towards the ingredients and the Yoga Center who allows us to use theirawesome kitchen.
If you’re interested… please write us a comment here or send us a comment on the Facebook Event. The class will
mostly be held in Spanish, but I can make it bilingual if any of you out there do not do Spanish too well. No judgement… you’re all welcome. Please send us a message as soon as possible, because I need to purchase the ingredients for everything and I want to have enough!!! If you need directions on how to get to Centro Cultural Yoga Devanand in San Juan, here are some instructions. Hope to see some of you there… and please forward this message to all your friends who might be interested in learning some new recipes and techniques to jazz up their salad repertoire.SHARE THIS:
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