CHEAP FREE STANDING COOKERS

CHEAP FREE STANDING COOKERS. COOK COUNTY ILLINOIS RECORDER OF DEEDS. MEDITERRANEAN DIET COOKBOOK.

HOW TO COOK A POT ROAST - HOW TO COOK


HOW TO COOK A POT ROAST - NO COOK COOKING FOR KIDS - THE COOK SCHOOL



How To Cook A Pot Roast





how to cook a pot roast















My Favorite Sandwich




My Favorite Sandwich





I can't begin to describe how good this sandwich is! Just try it for yourself - then you'll know.

Farmer's Market Pan Bagnat

2 medium eggplant, sliced in to 1/4 inch rounds
1/2 lb green beans trimmed
1/2 c roasted red peppers cut in to wide strips
1/2 lb fresh mozzarella sliced in to 1/4 inch rounds
3 Tbls olive tapenade
1 ciabatta loaf halved lengthwise

Vinaigrette
1/4 c olive oil
2 Tbls red wine vinegar
1 Tbls fresh parsley minced
1 1/2 tsp shallots minced
1/2 tsp dijon mustard
1/2 tsp sugar

Preheat oven to 350?. Coat a baking pan with cooking spray. Lay eggplant on sheet in a single layer and coat with cooking spray. Season with salt and pepper. Bake 10 min, turn and bake another 10 min (or you can just grill the slices) until brown and tender.

Cook green beans in a large pot of boiling water for 5 min. Drain and rinse under cold water. Pat dry.

Mix together vinaigrette until smooth.

Spread bottom half of the bread with the tapenade. Brush with vinaigrette. Spread green beans over the tapenade and press firmly. Lay pepper slices followed by the cheese and then the eggplant.

Brush the top of the bread generously with the vinaigrette and place on top of the eggplant. Press the sandwich together and chill 1-4 hours. Slice in half and then each half in half again on a diagonal.

- If you wrap it really tight, it travels well for a picnic, too.











Curried kale and chickpeas.




Curried kale and chickpeas.





Can we just talk for a second about how great it is to get to spend a few uninterrupted hours in the kitchen? B took an extra-long nap yesterday, something like 3 hours worth, and in that time I was able to make:

1. this huge pot of curried kale and chickpeas (chickpeas cooked overnight in slowcooker)
2. veggie burgers with some more of the chickpeas.
3. a BIG pot of collard greens.
4. some Boiled peanuts. OMG! Do you even KNOW how hard it is to find raw peanuts up here for boiling? Impossible. I used to have to order 10 lb bags from the internets to get my BP fix. I ran across these at the Super88 in Malden on Saturday and went sort of stark-raving mad.)
5. several batches of fresh spinach, collard, and mustard greens, blanched and frozen for when they are not as plentiful or cheap. (oh hai, did I mention that I went a little crazy at Super88 on Saturday?).
6. a pan of cornbread. What? Once I'd made the collards, I couldn't skip the cornbread.
7. a nice Tuscan-style roast chicken with fennel, garlic, and rosemary.

I forget sometimes how much more efficient I am in the kitchen without 'help', if you know what I mean.












how to cook a pot roast







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