If you're not hungry, you will be after this episode, because it's all about food! Soup season is synonymous with tomato season and this week the couple talks about the tomato soup recipe Chad made up when they first moved back to the ranch, which leads to all sorts of talk about cream and butter and the different styles of cooking the two grew up with. Plus, learn about why you'll never eat pork chops and mashed potatoes without creamed peas again and why Chad can't be trusted with a cooler. Enjoy the soup recipe below or find a video version on the Instagram feed at instagram.com/jessieveeder, online at veederranch.com or in Jessie's book, "Coming Home." Plus, Jessie reads this week's column. Read it yourself in Forum Communication's newspapers across the region or on her website at www.veederranch.com Cowboy's Garden Tomato Soup Ingredients ¼ cup water or chicken stock. Add more depending on how thick you like your soup 3 cups fresh tomatoes, diced 1 cup (about 3 medium carrots) diced ¼ of a large purple onion, diced 2 cloves fresh garlic, minced 1 12-ounce can tomato sauce 1 stick butter 1 bay leaf 1 teaspoon celery seed 1 teaspoon dill weed 1 tablespoon chopped fresh basil 1 tablespoon chopped cilantro ½ teaspoon rosemary 1 teaspoon chopped chives Ground black pepper, to taste 4 chicken bouillon cubes 1½ cups heavy whipping cream (room temperature) Directions In a large soup pot add the diced tomatoes, carrots, onion and garlic to ¼ cup water and simmer on low for about 5 to 7 minutes or until the tomatoes start to gently boil. Stir in the tomato sauce, butter, seasonings and bouillon cubes and simmer the soup on low, allowing the onions and carrots to cook, about 30 minutes. Once the vegetables are cooked through, slowly stir in the heavy whipping cream and say “M'm! M'm! Good!” while Campbell sobs silently to himself. Heat (don't boil) for a few minutes, serve it up and have yourself a happy and well-fed fall. Find Jessie's books and music at www.jessieveedermusic.com Share, subscribe and share your stories by emailing firstname.lastname@example.org --- Support this podcast: https://anchor.fm/veederranch/support
Looking for a savoury homemade vegan muffins recipe for easy entertaining this weekend? Try these amazing healthy & tasty cornflour muffins! When it comes to baking, cornflour gives structure to your baked goods as well as an earthy, robust flavour. On the other hand, wheat flour gives that elastic, hearty texture and unique flavour to the dough. Combine flours with carbonated water to help your muffins rise better, which results in a perfect, fluffy texture. Rustic Cornbread Muffins – Two Flavours Perfect as a starter or midweek snack, this rustic cornbread muffins recipe is easy to make and fun to eat. If you are cutting out bread to lose weight or eat healthier, try these tasty muffins. Cornflour can eliminate inflammation-causing compounds from your diet, resulting in a healthier gut. It also reduces constipation, improves bone health, and promotes healthy body weight. Use different add-ins and you will never get bored of these delicious baked goodies. Trust me, you'll never make muffins another way again! Find out why! 5 from 4 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 35 mins Course Appetizer, Breakfast, Snack Cuisine American Servings 6 Calories 327 kcal Equipment Muffin Tray Muffin Tray Liners 2 Large Bowls Spoon Toothpick Ingredients 1 cup cornflour 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon table salt A pinch of granulated sugar 1/2 cup canola oil 1 ½ cups carbonated water 2 ounces canned olives pitted and sliced 2 tablespoons roasted red pepper paste Sesame seed, cumin seeds, dried oregano for garnish (optional) Instructions Start by preheating your oven to 200 degrees C. Line a muffin tray with paper muffin liners. (If you do not have muffin liners, you can also brush them with cooking oil). In a large bowl, thoroughly combine cornflour, all-purpose flour, baking powder, salt, and sugar. Gradually, add canola oil and water, stirring continuously to combine well. Divide the batter into two bowls; add the olives to the first bowl; add roasted red pepper paste to the other bowl. Stir to combine. Spoon the batter into the prepared muffin cups. Sprinkle with seeds and spices, if using. Bake your muffins in the preheated oven for about 35 minutes, until a toothpick inserted into the centre of your muffin comes out dry and clean. Notes To store, wrap your muffins well or store them in an airtight container at room temperature for up to 2 days. They will last in your refrigerator for up to a week. Nutrition Serving: 143gCalories: 327kcalCarbohydrates: 32.6gProtein: 3.9gFat: 20.5g Keyword Cornbread, Cornflour, Healthy, Homemade, Muffins, Rustic, Tasty Tried this recipe?Let us know how it was!
Etienne Blom, who is a prophet of the Lord from South Africa, joins Sharon and Philip and shares how God radically saved him from alcoholism. Immediately God led him to quit his job as a top real estate agent in his country, thrusting him into full-time ministry within a week of receiving salvation! He also gives a taste of what the Holy Spirit has put on his heart to share as the Busses host him October 7-8, 2022, at the Glory Tabernacle in Jasper, AR. Here, they discuss: Etienne's amazing story of radical salvation Prepare for the fire of God to be released on the earth Position yourself by understanding your identity in God Stop trying to restore the old and be the new instead Don't wait for revival -- be revival! God is looking for places and people He can trust with His glory We must be mature enough to host God's glory and goodness Fiery circumstances, storms, and dry deserts position you for acceleration -- don't miss the Glory! Hopelessness can lead to compromise -- the Church needs to hope again. Don't just wait for your prophetic words to come to pass. Stir them up and act on them! Supernatural experiences with God are a natural by-product of intimacy with Him. Stop chasing encounters. Engage the Word of God and don't be deceived. The fullness of God is available to you right now -- be it! EMAIL: email@example.com WEBSITE: https://globaloutpouring.net RELATED LINKS: New Identity, New Life! Event with Etienne Blom October 7-8, 2022. Click here to learn more! Etienne Blom's Testimony Etienne Blom ministering during “Sons of God” Conference 2019 Session 1 Session 2 Session 3 CONNECT ON SOCIAL MEDIA Global Outpouring Facebook Page Global Outpouring on Instagram Global Outpouring YouTube Channel Global Outpouring on Twitter
Try making our vegan satay noodles recipe, this noodle recipe is quick, fresh, easy to make & packed full of flavour. Give our vegan satay noodles a go today! Satay Noodles Recipe Do you like peanuts? Cause if you do, we have a great vegan satay noodle recipe for you. It takes less than half an hour, which makes it a perfect lazy dish. Don't worry – despite the fact that they are quick to make, these satay noodles are absolutely packed with flavour.Better yet, you might already have the ingredients you need in your pantry! Well, what are you waiting for? 5 from 2 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 20 mins Course Lunch Cuisine Oriental Servings 2 Calories 740 kcal Equipment Large frying pan or wok Medium bowl Knife Knife Ingredients 1 tbsp Coconut oil or peanut oil 1 Brown onion peeled, finely diced 4 Cloves garlic peeled, finely diced 1 inch Ginger root peeled, finely diced 1 Chilli pepper red or green, finely diced 1 Red pepper seeds removed, sliced 2 tbsp Bown sugar or coconut sugar ½ Can Coconut milk 4 tbsp Peanut butter 4 tbsp Tamari soy sauce 2 tbsp Lime juice approx. ½ lime 100 g Rice vermicelli noodles dry 2 tbsp Roasted salted peanuts crushed, for garnish Chili flakes for garnish Instructions Soak the noodles in boiling water for about 5-6 minutes. Make sure they are fully covered. After five minutes, drain the water and set aside. Heat the oil in the frying pan over medium heat. Add onion, garlic, ginger, chilli and red pepper. Saute for about 10 minutes, allowing the peppers to soften. Make sure to stir or toss the pan to stop your veggies from sticking to it. Add sugar and keep cooking for another 1-2 minutes. Next, add coconut milk, peanut butter, soy sauce, and lime juice. Reduce the heat to low. Stir everything together as it heats up. Make sure peanut butter is fully mixed in with the rest of the ingredients. Once the sauce starts bubbling, add the noodles. Stir everything together, and cook for another 2-3 minutes. Serve topped with crushed peanuts, fresh coriander and extra chilli flakes. Notes This dish can be made with any type of noodles – ramen, pad thai, udon, soba. Bear in mind, the preparation method may be different if you are using a different kind of noodle. You can use regular soy sauce instead of tamari provided you don't have a gluten allergy.If you have some sad-looking veggies in the fridge, add them to your satay noodles! Nutrition Calories: 740kcal Keyword Healthy, Noodles, Quick, Satay, Vegan, Vegetarian Tried this recipe?Let us know how it was!
You really can't beat a good Chili Mac, this fusion recipe is the ultimate one-pot & it's the perfect dish for a vegan family meal, This one pot chilli mac is suitable for vegetarians & vegans alike. Mac and Cheese has recently exploded worldwide, there is a real love for this comfort food, with some unique twists to add a little extra punch. One pot Chili Mac, makes life simple when you're in a hurry but still want some good wholesome home cooking. One pot dishes do exactly what they say, all of the ingredients go into one dish, making life easier when you're tight for time, with the added bonus of less washing up. Once you have prepared your ingredients cooking time is only 35 minutes. The carefully selected spices, such as; chilli powder, smoked paprika and cumin add some warmth to the dish. These are beautifully accompanied with oregano, thyme and rosemary. This dish can be frozen if you prefer to cook in batches and simply taken out of the freezer as and when you need it. The ultimate one pot of comfort food, that is quick and simple to make. Homemade Vegan One-Pot Chili Mac This homemade one-pot vegan chili mac is quick & easy and is made with simple ingredients. This recipe makes the perfect hearty, budget-friendly lunch or dinner for the up & coming winter months! 5 from 3 votes Print Recipe Pin Recipe Prep Time 15 mins Cook Time 35 mins Course Lunch, Main Course Cuisine American Servings 6 Calories 521 kcal Equipment Pot Spoon Spatula Ingredients 1 tablespoon olive oil 1 medium onion chopped 6 cloves garlic chopped 200 g mushrooms sliced 1 tbsp chili powder 1 tsp smoked paprika 1 tsp oregano 1 tsp dried thyme 1 tsp rosemary leaves 1 tsp cumin powder 1 ½ tsp salt 5 cups vegetable stock 1 tbsp brown sugar 1 15-ounce can kidney beans 1 15-ounce can sweet corn, drained and rinsed 2 tbsp tomato paste 1 15-ounce can tomato puree 10- ounce elbow pasta 1 cup shredded vegan cheese Chopped fresh cilantro Instructions Start this one pot chilli Mac recipe by heating 1 tablespoon of oil over a medium heat In a large nonstick pot. Once the oil is hot then add the onions then cook for around 2 minutes until softened. Then add the mushrooms & garlic and cook for another 5 minutes. Now you need to deglaze the pot, to do this just pour in the vegetable stock into the pan. Then add all of the spices, so the chili powder, paprika, oregano, thyme, rosemary leaves, cumin powder & salt. Stir the spices into the vegetables and cook for 1 minute. Add in the brown sugar, kidney beans, corn, tomato paste, crushed tomatoes and elbow pasta. Stir well to combine all of the ingredients together. Bring the mixture to a boil, then reduce the heat down to a simmer. Cook for around 15-20 minutes, or until the pasta is cooked through. Sprinkle your favorite vegan cheese all over the top of your chili mac. Cover the lid and let warm through for a few minutes. Allow the vegan chili mac to rest for about 15-20 minutes before serving and top with some freshly chopped cilantro. Video Nutrition Calories: 521kcalCarbohydrates: 81gProtein: 22g Keyword Cheese, chili, Chilli, Mac, Mac & Cheese, Macaroni, One Pot, Vegan Tried this recipe?Let us know how it was!
Design, as a creative process, isn't just the result of the ideas of a single person: it's a collaborative experience that needs and gathers the expertise of many. Bryan Young, an architect interested in product design, and Marius Myking, a furniture product designer working in an architecture firm, open us the doors to their studios , showing us their practices and methods of research.Salone del Mobile and STIR present Design Voices - #thinkNEXT, produced by Dog-Ear.
Hi friends! In Episode 8 we cover several murders committed by the Bluebeard of Quiet Dell, Harry Powers. Shoutout to M3: Murder Mystery and Mayhem! Check out their trailer at the beginning of the episode. You can also find all their socials HERE Mocktail of the Week - my hot take on a classic Old Fashioned, but zero proof Ingredients 2oz Ritual Zero Proof Whisky Alternative, you can also use a strong black tea as the base for this drink. Brew like normal and let cool completely 2 dashes Angostura bitters 1 sugar cube or 1 bar spoon simple syrup Place the sugar cube into the bottom of a chilled rocks glass and add bitters. Muddle the sugar cube and bitters with a spoon or muddler. If you are using simple syrup, combine the bitters with the syrup in the glass. Add the whisky and stir. Add one large ice cube or a few smaller cubes. Stir until chilled, about 30 seconds. Garnish with an orange peel. SOURCES https://web.archive.org/web/20120324101310/http://www.wvgazette.com/mediafiles/document/2009/03/17/Bluebeard_I090317193022.pdf https://www.morbidtourism.com/locations/id/606a1c2bc892bc9da3b0864a https://en.wikipedia.org/wiki/Harry_Powers https://newspaperarchive.com/morgantown-dominion-post-sep-13-2007-p-23/ https://newspaperarchive.com/cumberland-news-apr-13-1957-p-4/ https://newspaperarchive.com/raleigh-register-apr-12-1957-p-1/ https://newspaperarchive.com/charleston-gazette-mar-19-1932-p-6/ https://newspaperarchive.com/havre-daily-news-mar-19-1932-p-1/ https://newspaperarchive.com/bluefield-daily-telegraph-aug-30-1931-p-1/ (and page 4) https://newspaperarchive.com/coshocton-tribune-sep-05-1931-p-1/ https://newspaperarchive.com/madison-capital-times-aug-29-1931-p-1/ https://newspaperarchive.com/valley-morning-star-feb-08-1959-p-8/ https://newspaperarchive.com/decatur-daily-aug-31-1931-p-1/ https://newspaperarchive.com/sheboygan-press-aug-31-1931-p-1/ https://newspaperarchive.com/burlington-burlington-gazette-aug-31-1931-p-1/ https://newspaperarchive.com/xenia-evening-gazette-aug-31-1931-p-1/ https://newspaperarchive.com/appleton-post-crescent-nov-25-1931-p-1/
Ron DeSantis causes a big stir on Martha's Vineyard, is he the new Trump? The FBI takes Mike Lindell's phone, Americans are paying more in taxes than ever as the IRS ramps up to hire thousands of new agents, the details on student loan forgiveness, and Ohio teachers can now carry a firearm in school.
Watch Pastor Joe Persaud from Liberty Bible Fellowship Church To support this ministry financially, visit: https://www.lightsource.com/donate/1477/29
"Stir my Soul, Lord" featuring Pastor Joe Persaud. So powerful with the involvement of most folks present - some are visitors and some are followers of the ministry- but ALL came together in unity and worship before God! What a time of celebration- felt like a heavenly celebration at times today!!!To support this ministry financially, visit: https://www.lightsource.com/donate/1477/29 To support this ministry financially, visit: https://www.oneplace.com/donate/1478/29
Hi Bakers! Welcome back to my kitchen :) Flan is so underrated. I think most people have never had it or haven't tried a good one. For me, flan should be a sweet caramel dream. The softest milky sweet custard bathed in a golden lake of caramel. It should be incredibly smooth and light and impossible to stop eating! Don't you want to make some today? Keep in mind that the flan will need to be cooled before eating so make it a day ahead to accommodate this. There are a few steps to making flan that seem intimidating but are quite doable. Making the caramel, adding hot liquid to raw eggs without making a scramble, and knowing when the flan is done. I've got you covered on all three of these…so let's get to baking. -Carolyn Flan Recipe inspired by my Mom's recipe Caramel** 3/4 cup granulated sugar Custard 4 large eggs, beaten well 4 cups whole milk or 3 3/4 cups 2% milk + 1/4 cup cream 3/4-1 cup of granulated sugar ( I use the lesser amount if I heat my milk in the caramel pan) 1 teaspoon vanilla pinch of salt Preheat oven to 325F Place a large roasting pan in the center rack of the oven. Fill with 1-1.5 inches of water. Make sure your pan is large enough to hold all your ramekins filled with flan. You will be baking them in a water bath so they get more even heat and don't crack on the top. Have ramekins on the counter ready for the caramel. In a small saucepan, heat 3/4 cup of sugar for the caramel. Use medium heat and don't leave this alone on the stove! It can burn very quickly. The sugar will begin to melt at the edges and start to turn brown as it caramelizes. Gently shake the pan to move it around and melt it thoroughly You can lift the pan away from the burner if it is browning too fast…I have an electric stove and do this a lot. Resist the urge to stir! It results in a sugar candy-covered spoon :( When the caramel turns a deep well…caramel color remove it from the heat. Immediately pour into the bottom of the ramekins and try to divide the amount evenly! I am terrible at this but it doesn't matter since it turns into syrup once it has cooled overnight. In a medium-sized bowl, beat eggs until well mixed. Add salt and vanilla and beat a minute more. Use the saucepan with caramel residue in it to heat up milk (or milk and cream). Stir frequently over medium heat so that the milk is heated up and just bubbling around the edges. This is what it means to scald the mike FYI. Remove milk from the stove and slowly pour a small amount of hot milk into the egg mixture while stirring. Mix quickly and add slowly so that the milk doesn't cook the egg. Add all the milk and mix for another minute. Divide mixture into ramekins with caramel. Gently set into a hot water bath so dishes are not touching, Bake for about 45-55 minutes depending on the size of your ramekins and your oven. Test doneness by inserting a knife into the center and if no liquid milk is on the knife it is done. You should have some slightly thickened custard on the knife. Remove from the water bath and cool for one hour. Cover the flan and cool overnight in the refrigerator. You can eat them straight out of the dish which is less spectacular or unmold them. To unmold, run a small, sharp knife all the way around the edge of the ramekin to separate the custard from the dish. Cover custard with a plate with sides. invert the plate so the custard is upside down. gently remove the dish and garnish as desired. Enjoy this beauty!! YUM :) ** if you don't want to deal with the caramel you can choose to make a flan without it or add a substitute. I used a few tablespoons of real maple syrup and even 2 T of dark brown sugar instead of caramel. The flan may be lighter than the caramel one, but will still have a good taste. You can garnish this with fruit and the lighter caramel will be less noticeable --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message
Do You Love Pancakes But Hate Eggs? Try these delicious vegan pancakes instead. These vegan pancakes are so good they'll make you forget about those eggy ones! Perfect for lazy Sunday mornings or busy week nights, these homemade, old-fashioned classic vegan pancakes filled with the fresh taste of walnuts & strawberry's or bananas then drizzled with melted chocolate just taste scrumptious. Use any other fresh fruits or nuts that you prefer & this will become one of your favourite's vegan pancake recipes. You won't need any special tools for this vegan pancake recipe – if you have a good non-stick pan and a few pantry staples, your classic vegan pancake recipe will turn out great every time, I guarantee it! A sticky pancake batter is your nightmare, right?! Letting the batter rest before cooking your vegan pancakes is as essential as using fresh ingredients and preheating a pan. Begin by whisking all dry ingredients and then, gradually add the wet ingredients. In this recipe, I'll share my grandma's secret ingredient – it's freshly squeezed lemon juice! If you use organic lemon, feel free to add 1 teaspoon of grated lemon zest. It will add a real zing and sunshine to your favourite vegan pancake! Vegan Pancake Recipe With Chocolate, Walnut & Strawberry's The majority of pancake recipes call for milk as the liquid base; it is not necessary, since you only need something to dissolve the dry ingredients. Moreover, if you prefer a light and fluffy texture pancake, use only carbonated water. Avoid adding flavoured or sweetened milk to this vegan pancake recipe because the neutral taste is suitable for both savoury and sweet versions. 5 from 2 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 30 mins Course Breakfast, Dessert Cuisine American Servings 6 Pancakes Calories 136 kcal Equipment 1 Mixing Bowl 1 Non-Stick Pan 1 Whisk 1 Pastry Brush Or non-stick cooking spray, or a folded paper towel 1 Ladle Or Measuring Cup Ingredients 100 grams All-purpose flour 50 grams Oat flour 1/2 teaspoon Brown sugar 1/4 teaspoon Turmeric powder A pinch of sea salt A few drizzles of fresh lemon juice 200 ml Carbonated water 100 ml Almond milk unsweetened 2 teaspoons Coconut oil for frying Optional toppings like melted chocolate walnuts, sliced strawberries, plant-based whipped cream Instructions Sift the flour into a mixing bowl; now, create a well in the middle. Stir the remaining dry ingredients into the well. Add in fresh lemon juice and whisk again to combine well. Gradually add in water and milk until everything is smooth and uniform. Let the batter rest for about 30 minutes. (Alternatively, mix all ingredients in your high-speed blender). Preheat a nonstick pan over a moderately high flame; brush your pan with melted coconut oil. (You can use a pastry brush, non-stick cooking spray, or a folded paper towel). Once hot, gently pour about 1/2 cup of the batter into the pan, spreading the batter evenly across your pan. (Use a ladle or a measuring cup). Cook your pancake until the bubbles appear on the surface. Turn your pancake over and cook on the other side for a further 1 to 2 minutes. When you see nice golden-brown streaks around the edges, your pancake is done. Repeat until your batter is gone. (Do not forget to wipe out the pan between batches, it makes a difference!) Serve garnished with your favorite toppings, it's up to you. Devour! Notes I've always avoid fancy and expensive ingredients and use what I have on hand. Some recipes call for vegan egg substitutes such as chia eggs, silken tofu, or store-bought egg replaces, but I think it is not necessary. Moreover, if you do not have oat flour on hand, a basic all-purpose flour will work fantastic! Enjoy! Nutrition Serving: 109gCalories: 136kcalCarbohydrates: 21.1gProtein: 4.4gFat: 3.7g Keyword Almond Milk, Chocolate, Oat Flour, Pancake, Strawberry, Vegan, Walnuts, Whipped Cream Tried this recipe?Let us know how it was!
Stir-fry dishes, bento boxes, Buddha bowls. Everyone loves an explosion of flavour, but sadly such dishes can be difficult to eat on-the-go. This tasty vegan teriyaki tofu sub recipe is a great option for busy professionals, students, and stay-at-home parents who still want to enjoy the flavours without having to slow down. Teriyaki Tofu Sub Tofu is seared and coated in a sticky, aromatic teriyaki glaze, which is surprisingly easy to make at home. It's a accompanied by spicy, savoury and tangy Asian slaw that will take your sandwich game to the next level. 5 from 1 vote Print Recipe Pin Recipe Prep Time 15 mins Cook Time 10 mins Marinating Time 6 hrs Course Lunch, Snack Cuisine Asian Servings 2 Calories 458 kcal Equipment Chopping Board Knife Jar Small bowl or cup Frying Pan Ingredients 2 long bread rolls or baguettes 2-3 tbsp vegan mayonnaise Gem lettuce For teriyaki tofu: 180 grams firm tofu sliced into triangles 2 tbsp brown sugar 4 tbsp tamari or soy sauce 1 tbsp rice vinegar ½ tsp garlic powder ½ tbsp cornflour For the slaw: ½ carrot julienned 2 inches cucumber julienned 2 inches daikon radish julienned 2 green onions chopped 1 clove garlic minced 1 tbsp pickled ginger chopped 2 tbsp soy sauce 1 tbsp rice vinegar 1 tsp maple syrup 1 tsp sesame oil 1 tsp chilli flakes Instructions First, make your slaw. In a jar, combine chopped veggies with the rest of the ingredients. Shake the jar to mix everything together and place it the fridge for 2-6 hours to marinate. To make teriyaki sauce, whisk all of the ingredients in a small bowl or cup. Heat a frying pan over high medium heat. Once it's hot, sear tofu on both sides for about 2-3 minutes. Add teriyaki and make sure every piece of tofu is coated in the sauce. Ook for 3-5 minutes as the sauce thickens and turns into sticky teriyaki glaze. To serve, slice your bread and spread some vegan mayo on both sides. Add lettuce, teriyaki tofu, and the slaw. Enjoy! Notes This teriyaki sauce will also work with seitan if you are not a big fan of tofu. For a gluten-free option, use tamari soy sauce and gluten-free bread. Nutrition Calories: 458kcal Keyword Sandwich, Sub, Tasty, Teriyaki, Tofu, Vegan Tried this recipe?Let us know how it was!
The best pasta dishes tend to be brilliant in their simplicity. All you need is a quality pasta & a delicious sauce. Fresh pesto pasta recipe that is nut free. Our pesto recipe comes with a twist – not only is it vegan-friendly, it's also nut free! If you've never made homemade pesto, you'll be amazed how easy it is. The whole pasta dish only takes about 20 minutes from start to finish! Nut Free Pesto Pasta Traditionally, pesto is made with crushed garlic, pine nuts, basil leaves, olive oil, and hard cheese such as Parmesan. 5 from 1 vote Print Recipe Pin Recipe Prep Time 5 mins Cook Time 20 mins Course Lunch, Main Course Cuisine Italian Servings 2 Calories 496 kcal Equipment Medium pot Blender or food processor Silicone or rubber spatula Ingredients 150 grams rigatoni pasta 30 grams sunflower seeds 2 tbsp nutritional yeast 40 grams fresh basil leaves 2 tbsp lemon juice approx. ½ lemon 2 tbsp extra virgin olive oil 1 cloves garlic peeled ½ tsp salt Instructions Fill the pot halfway with water, and a pinch of salt, and bring it to boil. Add pasta and once the water is boiling again, cook for 9-11 minutes (see notes). In the meantime, let's make fresh homemade pesto! Add sunflowers, basil, lemon juice, olive oil, nutritional yeast, garlic and salt into a blender or food processor. Blend until smooth. If necessary, add a splash or water. Scrape down the sides of the blender with a spatula to make sure ingredients get fully incorporated. Once the pasta is ready, drain the liquid, reserving about 50ml of the pasta water. Add pesto, and place the pot on medium heat. Stir everything while it heats up. Warning: it smells amazing! Taste the dish and add salt and pepper as desired. Finally, serve your pesto pasta topped with fresh basil leaves and enjoy! Notes This pesto recipe is nut-free, unlike traditional pesto recipes. If you haven't got enough basil, you can add some spinach or parsley to your dish. Depending on the type of pasta you are using, the cooking times may vary. If you are using gluten-free pasta, for example, it may take longer to cook. The best thing to do is to consult the packaging. Nutrition Calories: 496kcal Keyword Delicious, Healthy, Nut Free, Pasta, Pesto, Vegan Tried this recipe?Let us know how it was!
This healthy vegan aubergine fried rice recipe is one of those dishes that can be made in less than 30 minutes, yet fulfils your every need. This eggplant & fried rice recipe is packed full of flavour, while delivering a wide array of nutrients. Aubergine Fried Rice – Eggplant Recipe This recipe is packed with flavour, while delivering a wide array of nutrients. Aubergines are rich in fibre, vitamins and minerals. Rice is a versatile source of carbohydrates and fibre that makes sure you never leave the table hungry. Both aubergine and rice promote cardiovascular health, by reducing cholesterol and keeping blood sugar in check. The addition of kimchi stimulates digestion thanks to the probiotics developed in the lacto-fermentation process. The heat treatment brings out the rich aroma of the onion, ginger, and garlic, and soy sauce adds the umami flavour, completing this well-rounded dish. 5 from 3 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 25 mins Course Lunch Cuisine Korean Servings 2 Calories 235 kcal Equipment Large frying pan or wok Tongs Small saucepan or rice cooker Bowl Knife Ingredients 1 Aubergine – Eggplant cut into strips 2-3 tsp Salt 150 grams Long-grain rice white or brown 1 Brown onion peeled, diced 2-3 Cloves garlic peeled, sliced 1 inch Ginger root peeled, sliced 200 grams Vegan kimchi see foot note 4-6 Spring onions roughly chopped 2 tbsp Soy sauce 2 tbsp Sesame oil Extra chilli flakes optional 2 tbsp Rice vinegar Instructions Cook the rice in a pot or rice cooker with 250-300ml of water. Set aside to fully cool down. Chop the aubergine and place it into a bowl. Add the salt (don't worry, that's the right amount). Stir and leave it to rest for 10-15 minutes. The aubergine will release some moisture, which will also get rid of the bitter flavour. Rinse the aubergine in cold water. Heat sesame oil in a frying pan or wok. Add aubergine/eggplant pieces, let them fry on high heat, and use the tongs to turn each piece until they are browned on each side. Transfer the aubergine from the pan back to the bowl (rise the bowl beforehand) Add onion, garlic and ginger to the wok with remaining sesame oil. Saute for 5-7 minutes, stirring regularly. Add kimchi and keep cooking for another 2-3 minutes. Add onion, garlic and ginger to the wok with remaining sesame oil. Saute for 5-7 minutes, stirring regularly. Add kimchi and keep cooking for another 2-3 minutes. Finally, add the fried aubergine and spring onions. Mix everything together, sprinkle with chilli flakes (if using) and serve! Notes Traditional kimchi is made with fish sauce, so when you do the grocery shopping for this recipe, double check you are getting the vegan kimchi. Alternatively, you can make vegan kimchi at home. Nutrition Calories: 235kcal Keyword Aubergine, Aubergine Rice, Fried Rice Tried this recipe?Let us know how it was!
Crumpets are a classic British breakfast food, perfectly designed to be paired with butter, jam or Marmite! If you ever wondered how to make your own plant-based vegan crumpets, this recipe is a good place to start. Not only is it made with whole-food ingredients and non dairy milk , it features wholemeal flour – a great source of fibre in the morning. Tasty Vegan Wholemeal Crumpets These tasty homemade wholemeal vegan crumpets only needs one “special” piece of equipment, you will need a crumpet rings. They are circular molds, usually made from metal or silicone. You can also use a round cookie cutter or egg rings. 5 from 2 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 6 mins Proving Time 30 mins Course Breakfast Cuisine Welsh Servings 8 Calories 121.4 kcal Equipment Mixing Bowl Whisk Tea towel or cling film Non-stick frying pan Crumpet rings Ingredients 1 sachet 7g dry active yeast 500 ml plant-based milk warm 1 tbsp brown sugar 150 g white flour 100 g wholemeal flour 1 tsp baking powder ¼ tsp salt Instructions In a mixing bowl, bring together warm plant-based milk, yeast, and sugar. Stir everything together and leave it in a warm place for the yeast to activate. In about 5 minutes, you should see the mixture starting to foam. In a separate bowl, combine both types of flour, baking powder, and salt. Sift the dry mixture into the wet mixture while continuously whisking it in. Keep whisking until there are no flour streaks. Cover the bowl with a damp tea towel or some clingfilm. Leave it in a warm place for 30 minutes to prove. Heat your frying pan over medium heat. Spray the pan and the crumpet rings with cooking spray. Spoon the batter into the crumpet rings. Do not overfill them – the batter will rise quite significantly! Cook on medium low heat for about 5 minutes, until you see the bubbles forming at the top. Using a knife, carefully separate the crumpets from the rings. Flip them over and cook on the other side for about a minute. Notes You can use any non-dairy milk alternative, including nut-based milk, oat milk, soy milk, and rice milk. These crumpets can be stored in the bread bin for up to 5 days. Alternatively, you can freeze them to extend their shelf life. Nutrition Calories: 121.4kcal Keyword Crumpet, Crumpets, Homemade, Plant-Base Milk, Tasty, Vegan, Wholemeal Tried this recipe?Let us know how it was!
The guys celebrate their 100th episode with a famous favorite, the quintessential cocktail of the Roaring Twenties.DRY MARTINI RECIPE2oz/60ml Gin10z/30ml Dry VermouthPour all ingredients into a mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. Squeeze oil from lemon peel onto the drink, or garnish with green olives if requested.Recipe via the International Bartenders Association (https://www.iba-world.com/) Hosted on Acast. See acast.com/privacy for more information.
Cyd Notter is a graduate of the Center for Nutrition Studies, a certified instructor for The Starch Solution and other dietary courses, and a past newspaper columnist. In 2011, Cyd founded The “Plan A” Diet and went on to release an award-winning book by that title in 2019. For over 25 years, Cyd has offered a variety of health and cooking classes, both locally and online. She also provides personal coaching through her online course. Cyd is often a featured speaker at Veg Fests and other local groups and has worked with school district employees and a hospital's fitness center. She can be reached at https://cydnotter.com/ Instant Pot Pineapple Chili 1 onion, chopped 1 red pepper, chopped 3 cups sweet potato, cut into small bite-size cubes (approx. ½”) 2 cups chopped green apple 1 15-oz can tomato sauce 1 15-oz can diced tomato w/chilies or jalapenos (petite diced if possible) 1 20-oz. can pineapple chunks with juice 1 4-oz. can chopped green chilies ½ cup veggie broth 4 TBS date paste (or date syrup) 1 tsp. cumin 1 tsp. oregano 2 tsp chili powder ½ tsp cinnamon 3 15-oz cans of beans, drained and rinsed (1 can each of pinto beans, black beans, and kidney beans works well, but you can mix it up as you wish) Green onions for garnish (optional) 1) Using the Instant Pot SAUTE setting, sauté the onion and red pepper for about 5 minutes in just enough water to prevent sticking. Monitor closely. 2) Add all ingredients (except beans), and cook on high pressure for 5 minutes. Wait 5 minutes then do a quick release of the steam. 3) Stir in the 3 cans of beans. Can be served over brown rice, but is delicious as a standalone too. Garnish with green onion if desired. Cornbread is a wonderful side dish! NOTE: This recipe might need more time in the Instant Pot, depending on the size of your sweet potato chunks.
Andy and James welcome WDRB's Rick Bozich to the show, Jack provides the guys with random Bobby Knight sound, Streble creates a stir, Ence upsets Patty Ice, and an Issel Missile to end the show. See omnystudio.com/listener for privacy information.
Remember the Little Mermaid? Ever wonder what would have happened if Ariel and Eric had not defeated Ursula? We find out in Part of Your World by Liz Braswell. This twisted tale is sure to be a fun adventure! Join us as we Open a Book, Open a Bottle, and Open our Minds! Tropical Mermaid Cocktail Recipe: 4 oz coconut rum 2 oz banana rum 1 oz blue curacao 8 oz pineapple juice 1/2 oz lime juice To a pitcher, add coconut rum and banana rum, pineapple juice, and lime juice. Stir to combine. Top with blue curacao and stir lightly. Serve over ice and a few lime slices.
Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week, we're talking about surviving versus living and in the back half of the show, I talk about making homemade ramen from scratch! This month's charity stream will benefit the American Foundation for Suicide Prevention. Tune in Sept 28th at 5 PM EST at https://twitch.tv/nikoliskitchen for games, food, and fun as we stream to raise money and awareness for AFSP. Featured Recipe for this Episode ~| The most important thing I can note here is PREP, PREP, PREP. Prepare *EVERYTHING* that this dish requires ahead of time because there are a lot of things that need to get done. |~ Ramen Base- 5 c homemade chicken stock 1 sweet onion, sliced 8 cloves of garlic, minced 2-inch piece of ginger, finely grated 1 T olive oil 1/4 c dark soy sauce 1/4 c mirin 1/4 c rice vinegar 1 t sesame oil 1 T fish sauce Add your olive oil to a large Dutch oven or stock pot at mid heat. Add your onion, garlic, and ginger and cook for a few minutes, stirring frequently so nothing burns. Add your soy sauce, mirin, rice vinegar, and fish sauce and bring to a simmer for a minute or so. Add your chicken stock and allow to come to a boil. Let this come to a simmer and reduce your heat to mid-low, allowing it to simmer and reduce for 45 to 60 minutes. You really want to let this concentrate to build a good depth of flavor. Add your sesame oil here (optional). Once your broth reaches your desired taste, turn off the heat until you're ready to build your bowl. Marinade- 8 boneless skinless chicken thighs, cut into large chunks 1/4 c low-sodium soy sauce 1/4 c honey 8 cloves garlic (minced) Marinate your chicken for 8 hours or up to overnight. Remove from the marinade, shaking off any excess marinade, and place on a tray lined with paper towel. Get off all the excess marinade you can. Batter- 1/3 c AP flour 2/3 c rice flour 1/3 c corn starch 1/2 c water, more or less to desired consistency 1 gallon vegetable or preferred frying oil Deep frying thermometer (if available) Combine your flours and cornstarch together in a bowl and whisk until combined. Add your water in, stirring constantly until this has a nice, thick, batter-like consistency. Add your chicken to the bowl. Stir until well-combined and the chicken is well-coated (the batter will be so thick it will not have an issue). Once your oil hits 350° or once a drop of batter dropped in pops back to the surface and floats after 1-2 seconds, it is ready. Add your chicken in batches (I did three), cooking it for about 2-3 minutes, being sure to break up any chicken that is clumped together (add it a piece at a time to save yourself the trouble of unsticking them later). Remove the chicken and rest. Heat your oil to 375°. Add all of the chicken to your oil and cook for another 2-3 minutes or until it is a very crispy golden brown. Remove the oil from the heat and place your chicken on a paper towel-lined platter or a drying rack to rest. Chicken Glaze- 1 c honey 1/2 c low-sodium soy sauce 1 t sesame oil sesame seeds (optional) Combine your honey, soy sauce, and sesame oil in a small saucepan. Heat over medium heat until it starts to boil, stirring frequently. Remove from the heat. Add your chicken to a large bowl and coat with the glaze, tossing it to make sure it is well-coated. Sprinkle with sesame seeds as desired. Additions- 1/2 c scallions, finely chopped 1 c shitake mushrooms, sliced Sesame seeds (optional) 2 c baby spinach, roughly chopped Wonton strips Soft-boiled eggs ~| For the wontons I followed the recipe at https://www.curiouscuisiniere.com/wonton-wrappers/, but this will make a LOT more than you need for this recipe. I'd use 1/4 of the finished dough or less, and freeze the remainder for another use in the future. Roll your dough as thin as you can in cornstarch and cut into strips of your desired length (I did about 2"). Fry at 350° for a minute or so until golden brown. |~ Bring a pot of water to a boil. Add cold eggs and cook for 6.5 minutes. Remove eggs to a bowl of ice water immediately to stop them from cooking. Peel the eggs and slice in half. Noodles- 1 package (9.5 oz) Soba Noodles Prepare noodles according to package directions. To build your ramen bowl, heat your broth back to boiling. Add your noodles to the bowl, then add broth until the noodles are covered. Add your chicken and any of the additions you prepared for your ramen bowl. Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch! Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. "Aeon," "June," and "Ali" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano! Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Ambient Sun" by Cerulean Skies. "Fight to Win" by Sven Karlsson.
SEASON FINALE EP 10! Author and Screenwriter Soman Chainani's YA book series THE SCHOOL FOR GOOD AND EVIL has been on the New York Times best-seller list for over 36 weeks and has sold more than 3 million copies, been translated into 30 languages across six continents, and will be a major motion picture from Netflix in October 2022, starring Charlize Theron, Kerry Washington, Laurence Fishburne, Michelle Yeoh, and other major stars. Listen to find out more! Watch the SGE Trailer here! https://www.youtube.com/watch?v=aftysDQ4hpI This episode is brought to you by Podca$h as a collaboration between Racket and Stir! podcash.com - Thank you! --- Support this podcast: https://anchor.fm/sunil-sadarangani/support
Imgur Album Special Equipment: Hand Mixer Special Ingredient: Cream of Tartar Recipe for the Chocolate Mousse3tbsp unsalted butter, cubed6oz chocolate3 large eggs, separated1/2 tsp cream of tartar1/4 cup sugar1 cup heavy cream1/2 tsp vanilla2tbsp espresso2tsp brandyThis is comprised of 3 components that are combined at the end.To make the whipped cream, combine the heavy cream, vanilla, and 3/4 of the sugar in a cold mixing bowl. Beat the cream on medium to high speed until it has formed a solid whipped cream. Do not continue to beat beyond this point because you risk turning it into butter. Cover this bowl and refrigerate until later.To make the meringue, separate your eggs into yolks and whites. Keep the yolks in a bowl until later. Pour your egg whites into a mixing bowl and beat them on medium to high speed for a minute until they become foamy. Then, add the remaining sugar and the cream of tartar and beat until it has become opaque and the peaks of the meringue stand up on their own when you remove the mixer beaters. Refer to the Imgur album to see an example of the texture you are looking for.Using a double boiler, combine the chocolate, butter, espresso, and brandy and warm gently on medium to medium-low heat. You want the chocolate to melt as slowly and gently as possible so it doesn't separate. Stir it consistently with a spatula while it melts. When fully melted, remove the mixing vessel from the heated water so it starts to cool back down to room temperature. When the mixture is no longer warm to the touch, ie., approximately 100º, whisk your egg yolks and add them to the chocolate, stirring consistently to combine them. When the mixture is smooth and fully incorporated, set it aside and gather the meringue and the whipped cream. Fold the meringue into the whipped cream and continue folding until mixed. Don't stir, whisk, or continue stirring once the mixture has been fully blended together. Add approximately 1/3 of the chocolate and fold until incorporated. Add another 1/3 of chocolate and do the same. Finally, add the remaining chocolate and fold until the entire mixture is consistent in color and texture. Cover and refrigerate for 2 hours. This can be served as-is, garnished with raspberries, cocoa powder, or shaved chocolate. In this case, we made an additional peanut butter mousse to accompany the chocolate.1 cup peanut butter2tbsp unsalted butter, cubed3 large eggs, separated1/2 tsp cream of tartar1/4 cup sugar1 cup heavy cream2tbsp bourbonFollow the same procedure to create whipped cream, meringue and a smooth peanut butter concoction. Fold the three components together and refrigerate for 2 hours for it to firm up. The two mousses can be served together for a complimentary flavor profile.
Coleen Kirnan from Tuscan Women Cook is with us to talk about her immersive Tuscan cooking tours which are up and running again! There's even a new online marketplace so you can shop the area even if you can't get there yet. Coleen has been welcoming guests to Montefollonico in the province of Sienna for over 20 years, after a drastic midlife change in her career. She creates an insider's Italian itinerary filled with friendly, knowledgeable tour guides, translators, and private cooking classes in local rustic kitchen with nonas. Below, she shares a recipe for Tuscan Olive Oil Cake! Coleen's links: Website: https://tuscanwomencook.com Book: https://tuscanwomencook.com/cookbook/ Marketplace: https://tuscanwomencook.com/mercato-centrale/ Atlas pasta machine: https://a.co/d/4TLCaPx Facebook: https://www.facebook.com/tuscanwomencook/ Twitter: https://twitter.com/2scanwomencook Instagram: https://www.instagram.com/tuscanwomencook/ Flickr: https://www.flickr.com/photos/tuscanwomencook Trip Advisor: https://www.tripadvisor.com/Attraction_Review-g1221714-d7714561-Reviews-Tuscan_Women_Cook-Montefollonico_Torrita_di_Siena_Tuscany.html Tuscan Olive Oil Cake Makes 8-12 servings 2 cups all-purpose flour 2 Tbsp corn starch 1 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1 cup light olive oil 1 1/4 cup milk 3 large eggs 1 1/2 cups granulated sugar 1 tsp vanilla extract ½ cup lemon juice Zest from 3 lemons Confectioners' sugar, for dusting Place a rack in the center of the oven. Preheat the oven to 350°F. Grease a 9-inch cake pan. Line bottom and sides with parchment paper OR dust it with flour. 2. Stir together the flour, cornstarch, salt, baking powder and baking soda in a mixing bowl until well combined. 3. Combine the olive oil and milk in a separate bowl. 4. Whisk together the eggs and sugar in a large mixing bowl until well combined. Stir in the extract, lemon juice and zest. Stir in the dry ingredients alternating with the olive oil mixture in two or three additions. Use a flexible spatula and mix only enough to ensure that the flour is moistened. 5. Pour the batter into the prepared pan. Bake until the cake is set and golden on top, for 45 to 50 minutes. The cake will have risen slightly, and the top will spring back when lightly pressed with a finger. 6. Cool the cake for 20 minutes on a cooling rack. Carefully unmold the cake onto a serving plate. Allow the cake to cool completely. Dust with confectioner's sugar before cutting it into wedges and serving. Variations: Use any kind of nut or non-dairy milk in place of the whole milk. Substitute any kind of citrus juice and zest for the lemon juice and lemon zest. Or use a combination. Orange and lemon juice are common. Use limoncello or vin santo in place of the lemon juice too. Orange flower water, rose water or grappa may be used in place of the vanilla extract. Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share
What does success look like? How does sharing your life with others help with evangelization? And what about the birthday of the croissant roll? http://www.patreon.com/thecatholicmanshow (Become a Patron! Over 40 interviews, a course with Karlo Broussard, a 10 part series on the domestic church, a course on fitness and virtue by Pat Flynn, and free thank you gifts for supporting the show!) https://selectinternationaltours.com/catholicmanshow/ () WE ARE GOING TO IRELAND WITH FR. SEAN DONOVAN AND THERE ARE STILL A FEW SPOTS LEFT! JOIN US – https://selectinternationaltours.com/catholicmanshow/ (MORE DETAILS HERE). LIVING BEYOND SUNDAY: MAKING YOUR HOME A HOLY PLACE https://thecatholicmanshow.com/wp-content/uploads/2022/08/Living-Beyond-Sunday_3D_FRONT.jpg ()Our new book is available for pre-order from Ascension Press! “I love this book. It provides wise counsel with beautiful simplicity. So, if you are looking to safeguard your family life from the wiles of the enemy and encourage your spouse and children to become the saints God is calling them to be, this is a book for you.” – Fr Gregory Pine Home life can be difficult and busy, and it's easy to get distracted from the point of it all: raising a family of saints. In https://ascensionpress.com/products/living-beyond-sunday-making-your-home-a-holy-place (Living Beyond Sunday: Making Your Home a Holy Place), two married couples share what has helped them make their homes a place of encounter with God–a place where saints are being made. About our drink: Whistle Pig - Piggyback 6 year Rye We think anything worth doing is worth doing 100%… where most whiskey makers stick to the minimum 51% Rye, we are committed to long aging and countless barrel experiments that have led to the first 100% Rye perfected for sipping and mixing. Our Rye aged for six years taught us that it doesn't take long to arrive at perfection. With a mashbill of 100% Rye to capture a 100% bold, spice flavor profile. PiggyBack's unique strength of precisely 96.56 proof is the optimal match in the strength-sweet-bitter cocktail triangle, making it a bartender's dream. Stir or shake as you choose. 93 Points from Wine Enthusiast. Certified Kosher. About our gear: Cremo Shaving Cream About the Topic: Evangelization and success. What does that look like and what do we mean by success? David puts forth a calling for men to strive for greatness. https://exodus90.com/pray/?utm_source=catholicmanshow&utm_medium=referral&utm_campaign=holy-hour-2022&utm_content=tcms (“Any man who wants a solid faith-filled family should do Exodus 90.”) TIME CODES: If this is your first time listening to The Catholic Man Show, we do 3 things almost every episode:1.) Open, review, and enjoy a man beverage – Minutes 1-12.2.) Highlight a man gear – Minutes 12-24.3.) Have a manly conversation – Minutes 24-48If you haven't listened to The Catholic Man Show before, check out our previous episodes https://thecatholicmanshow.com/episodes/ (here). Subscribe to our https://www.youtube.com/channel/UC5MhmMZZhEnrapVYUIkFHLg?view_as=subscriber ( YouTube channel) to watch past episodes. Want to help The Catholic Man Show? By giving us a rating on https://itunes.apple.com/us/podcast/the-catholic-man-show/id1128843873?mt=2 (iTunes, it helps others find the show.) Want to say up with The Catholic Man Show? Sign up for our mailing list: http://www.thecatholicmanshow.com/manly (Click Here) Looking for a prayer to pray with your wife? https://thecatholicmanshow.com/blog/looking-for-a-prayer-to-pray-with-your-wife-print-this-off-and-start-praying/ (Check this blog out.) Are you getting our emails? Sign up for our newsletter where we give you all bacon content – never spam. http://thecatholicmanshow.com/manly/ (SIGN UP HERE:) https://thecatholicmanshow.com/wp-content/uploads/2019/04/tcms-email-ss.png ()
La Llareyna thinks she's having visions of her long lost daughter, but as soon as the Reverend Dr. Death tries to hypnotize her, she starts to see red and a migraine interferes with the visions. Take listen to our most recent episode, and hear how some of the movie scenes affected La Llareyna in real time.listener discretion is advised.We have a website! www.deathholler.comWe can be found on the following platforms to listen:Spotify:https://open.spotify.com/show/1TdZJWL9RLCjsoBkIaKART...YouTube:https://youtube.com/channel/UCYqq_JVgAA6t9XV1gI49QvgCastbox:https://castbox.fm/va/4246860Stitcher:https://www.stitcher.com/show/638041TuneIn Radio:http://tun.in/pkqgHGoogle Podcasts:https://podcasts.google.com/.../aHR0cHM6Ly9tZWRpYS5yc3MuY...Itunes:https://podcasts.apple.com/.../death-holler/id1577034992Amazon/audible:https://music.amazon.com/podcasts/e8f7538e-57fd-4de8-b5ef-4f6524aaf372Instagram:https://www.instagram.com/deathhollerpodcast/?hl=en
Kid and Fiona make fun of little bitches at the bar, how to escape from fatties and we make the suggestion for people to seek out obese porn gang bangs where some folds can finally get some action. We do a ton of fat shaming in this so if you're one of those thin skinned thick skinned bitches who can't handle it we suggest you go hit the treadmill. Listen in. Go Deep. DETAILED TIMELINE 1:00 We're in Crunchtime 2:00 Legal for 3 or 4 years now 3:00 Stir shit up. I'm gonna fuck shit up 4:00 Am I a man or a girl wtf am I? 5:00 I need the Dee-Ock 6:00 Little girls, barely 21 7:00 How dare you fat shame 8:00 Fuck that bitch 9:00 Huge boats 10:00 I just don't give a shit about it 11:00 I don't remember texting at all 12:00 Started drinking before the bus 13:00 That's the whole point - Its wrong 14:00 Packing on the freshman 15 15:00 Worst Sleep ever 16:00 Everything is beautiful 17:00 The people around not happy - whore 18:00 Why do the fatty's have thin skin 19:00 Hand to mouth thing Go Deep.
In this episode of GoGreenfields, River and Terran talk indoor gardening with an expert on the subject. Gardening: Did you Know? Did you know that more than 50% of the food grown in this country goes to waste? It feeds the bottom of trash cans, instead of feeding the millions of Americans that rarely get to taste freshly grown foods. LettuceGrow saw the problem and set out to help the average American - even city dwellers - start their own mini farms. It is all done simply, conveniently, and takes up very little space, thanks to the Farmstand. Meeting an Indoor Gardening Guru For this episode, River and Terran met with LettuceGrow's co-founder, Jacob Pechenik, so we can learn more about LettuceGrow's take on sustainable food. Jacob is a graduate of Massachusetts Institute of Technology and a longtime farming and gardening enthusiast. He's founded or co-founded multiple brands devoted to solving problems related to food, addressing issues such as logistics, waste, chemical use, and more. After growing all of these fantastic veggies, we had to prepare something for the family. The following is the recipe we used. Check out our social media accounts for bonus footage of us prepping the lettuce wraps. Feed the Family: Garden Fresh Lettuce Wraps Ingredients 2lbs ground chicken 2T avocado oil 1 small onion, minced 2 cups bell pepper 1 can water chestnuts, minced 4-6T soy sauce 6T hoisin sauce 2T sesame oil 2T rice vinegar 2T peanut butter 2T honey 2 cloves garlic, minced ¼ tsp ginger Directions In a small bowl, combine soy sauce, hoisin sauce, sesame oil, rice vinegar, peanut butter, honey, garlic, and ginger. Set aside. In a frying pan, heat the avocado oil and add ground chicken. Cook until browned. Add onion to the pan and stir over medium heat until onions are translucent. Add peppers and minced water chestnuts and cook until peppers soften. Reduce heat to low, and add sauce mixture. Stir for 2 minutes, then remove from heat. Serve on bib lettuce. Have you tried the LettuceGrow? Let us know! Facebook: @gogreenfieldspodcast Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields You can also share your recipes with LettuceGrow Facebook: @lettucegrow Instagram: @lettucegrow Recommended Products LettuceGrow This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin! Grassland Beef — It's a real simple recipe: Know your food. Know your farmer! US Wellness Meats — all-natural, whole foods raised the way nature intended Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10) LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required! Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning!
TODAY'S LINKS: East Winter Garden Advocacy: www.OneWinterGarden.com Habitat's Home Dedication: http://ow.ly/sObh50KBeba Full 9/11 Episode: https://westorangeonthego.com/911 Top Major Topics: - Cemetery Expansion Causes a Stir in Gotha - Health Central Park Expands with a Big Grant - East Winter Garden Expands with Creswell Court - 21 years after September 11th, 2001 Subscribe on your favorite platform: https://www.westorangeonthego.com/listen Austin Arthur takes us through the hyperlocal news this week with comment. ** Also available for listening on the Winter Garden App LISTEN via that app HERE: https://qrco.de/bbLWIe ** West Orange on the Go is hosted by Austin Arthur and brought to you by the West Orange Times & Observer. #WestOrange! This is your news! “West Orange on the Go” hyperlocal news and comment. Please send Austin Arthur your feedback, questions, and ideas by visiting https://www.westorangeonthego.com #WestOrange #WinterGarden #Windermere #HorizonWest #WestOrangeTimes #ObserverMedia #Observer #AustinArthur #WestOrangeOnTheGo
Put away your white pants and hot dogs, the pre-season is over. Pat is back from Niagara Falls to extol the virtues of Canada to Jim, who has shockingly never visited the Big Arboretum. The guys discuss the Justin Tucker of tennis and the Tim Horton of ice hockey, before the return of trivia. Don't move that pivot foot, it's time for episode 149!
Hello and welcome back to another new episode of Nikoli's Kitchen! In this week's episode I follow up on my progress from two weeks ago of living an intentional life, and about a quick pasta dish inspired by my love of leftovers, which I don't talk about enough on the show. In positivity, spurred by current events, I talk about living life for others and why I find it so frustrating that so many only seem to care about themselves. Thank you so much for listening! Featured Recipe for this Episode 1/2 portion of homemade pasta or 4 servings of normal pasta 1 pint cherry tomatoes 1 c fresh basil, chopped 10 cloves of garlic, minced 1 c Mexican crema Juice & zest of 1 lemon 1 t white sugar 1/2 c white wine Salt and pepper (to taste) 1 c freshly-shredded parmesan cheese Cook and prepare your pasta to al dente while you prepare the sauce. Boil salted water and cook according to package directions, or, for homemade pasta, you'll want to do it right at the end. Drizzle a little olive oil in a large skillet and heat over mid-high heat. Add your cherry tomatoes and cook until they are blistered and caramelized, 5-7 minutes. Add your basil, lemon zest, and garlic and cook for 1 minute, stirring continuously to not let them burn (you just want to bring out those oils and let them start to open up). Reduce heat to mid and de-glaze the pan with your white wine. Add lemon juice and sugar, continuing to cook. Stir everything together and reduce by half. Add your Mexican crema. Let this begin to simmer to come together and stir to combine everything well. Season to taste, being mindful of the salt since you'll still be adding parmesan cheese. Add your pasta and parmesan cheese, tossing until well-coated. This only needs a minute or two to finish coming together. Add any other seasoning you may need. Serve immediately. Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch! Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Fly By Night," and "Inner Vision" by Wendy Marcini. "Contemplation" by Magnus Ludvigsson. "Cluster One" by Hampus Naeselius.
Join Caroline Wilson and Corrie Perkin for Ep 234.Caro and Corrie discuss Round 1 of the AFL Finals – every game was a soap opera. The AFL are back in full swing in the hospitality stakes says Caro after a recent event – and as rights negotiations wrap up they'll be very happy with the breathtaking results we've seen so far in finals.We discuss Meghan and Harry who are back in the UK and Megs' interview with The Cut (read it HERE), the pushing back of Harry's memoir publication date and what can be resolved during the UK trip.In The Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of great wines that are perfect on a chilly Spring day or great when the weather warms up a little too.Ravensworth Long Way Round Tinto $32De bortoli Villages Tempranillo Touriga (2020) $22To win a Prince Wine Store Introductory Wine Course for you and a friend - simply fill in the entry for HERE and tell us about your favourite wine memory or experience.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE. Plus Save the Date for our get together at Prince Wine Store on Wednesday the 26th of October. More details to come.BSF· The Neil Balme memoir: A Tale Of Two Men By Anson CameronSherwood ON BBC TV And BingePalak and Potato Curry from The Joy of Better Cooking by Alice Zaslavsky (see recipe below).In 6 Quick Questions for Red Energy we discuss the quote that might come back to haunt the Independent federal member for Kooyong Dr Monique Ryan, Serena Williams and her place in the annals of world sport, Corrie's latest Feeding Fussy Toddlers trick, the fashions on the Venice Film Festival red carpet and much more.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via firstname.lastname@example.org.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network. Palak & Potato Curry from Alice Zaslavsky's upcoming The Joy of Better Cooking.6-8 New potatoes, washed, scrubbed and quartered to fork size.1 brown onion roughly chopped1 thumb-sized knob of ginger, roughly chopped (no need to peel)2-3 garlic cloves, roughly chopped2 long green chillies (or to taste) finely chopped2 teaspoons salt flakes1 teaspoon garam masala1 teaspoon ground cumin1 teaspoons ground coriander2 bunches of English spinach, washed and spun (Corrie added heaps more).1 tomato roughly chopped¼ cup (60ml) neutral-flavoured oil.Tadka topping2 tablespoons neutral-flavoured oil (like grapeseed oil)24 fresh curry leaves (roughly 2-3 stems)2-3 small whole dried red chillies2 teaspoons brown mustard seeds2 teaspoons cumin seedsTo serveCooked white or brown basmati riceLemon wedges½ cup (125ml) single (pure) cream, or plain or coconut yoghurtPlace the potato pieces in a saucepan of well-salted cold water. Bring to the boil, then drop the heat to a simmer and cook until fork-tender (about 15-20minutes). Drain and set aside.Meanwhile get cracking on the topping. In a large, heavy-based saucepan, heat the oil to shimmering. Fry the curry leaves until crispy and vibrant green, then remove and drain on a paper towel. Keeping the heat low, temper the whole spices, largest to smallest, making sure not to burn them. Add the whole chillies and mustard seeds in the first minute; once the mustard seeds start to pop, add the cumin seeds. Once aromatic, skim the spices out of oil and set aside with the curry leaves for garnishing.Add the onion and ginger to the left-over spice oil in the pan and listen for sizzle. Stir about, cover with the lid and turn the heat down low. Allow the onion mixture to sweat away for 8-10mnutes. Once the onion has softened but not coloured, add the garlic, green chilli, salt, garam masala and ground cumin and coriander and stir until fragrant.Pop the spinach leaves into the pan, stirring to coat. Cover with the li for 4-5 minutes over low heat, preparing for The Ulitimate Dissapearing Spinach Trick that takes what seems to be an inordinate amount of spinach and makes it…practically disappear, like magic.Once the spinach has wilted, transfer the mixture to a blender, add the tomato and blitz until finely chopped. With the motor going slowly pour in the oil to emulsify to a fine, creamy gravy.Pour the palak back into the pan, add the cooked potato and gently warm everything through. Serve the palak over the rice, scattered with the tempered spices and curry leaves, with lemon wedges and cream or yoghurt. `
Mike Mignano is a Partner @ Lightspeed, one of the most successful venture firms of the last decade with a portfolio including the likes of Snap, Affirm, Epic Games, Mulesoft and more. As for Mike, prior to venture, he was Head of Talk for Spotify where he led the podcast, live, and video businesses for the world's leading audio streaming platform. Michael came to Spotify through their acquisition of Anchor, a company he co-founded and is credited for democratizing podcasting globally. Mike has also been a prolific angel investor with a portfolio including Cameo, Pipe, Sandbox VR and Stir. In Today's Episode with Mike Mignano We Discuss: 1.) Exclusive News: What exclusive news does Mike have to share today? What would Mike most like to change about the way founders experience the product of venture capital? How can VCs be better? What is Mike most nervous about in the new role? 2.) The World of Social is Changing Forever: Why does Mike believe there has never been a better time for the next social media giant to be born? Why are the largest social giants leaving behind the social graph? What is recommendation media? Why is it a better business model? How does the shift from social graph to recommendation media change the way large social giants operate and interact today? 3.) Startups: Risers, Fallers and Is There Room For Another Giant? What does Mike believe Clubhouse did well? What was their undoing? Does Mike believe BeReal is defensible? What features make it both sticky and defensible? Will TikTok be a $2 trillion dollar company? Will Meta catch TikTok or have they gone too far ahead? Will OpenSea be able to sustain and make the market for NFTs, despite crypto crashing? Should startups be concerned about large social giants "copying" their features? What does true defensibility look like in consumer social today? 4.) Angel Investing: Hits, Misses and Lessons: From writing over 50 angel checks, what are the single biggest lessons Mike has learned? What has been his biggest hit? How did that change the way he thinks about investing? What has been his biggest miss? In what way did that change how he invests? What advice does Mike give to all angel investors looking to invest today?
Here are the things to expect in the episode:What makes something magical?How can you create magic in your daily life?What do you feel when learning new skills?Why does it feel awkward learning a new skill in the beginning?And much more! Simple Syrup Recipe:*1 cup of water*1 cup of sugar*Mix sugar and water in a small saucepan over medium heat.*Stir until sugar is dissolved.*Let it cool.*Pour into a glass jar and seal tightly with a lid.*Simple syrup will keep refrigerated for about one month. Connect with Wendi Bergin!Website: https://joyfullyprepared.com/Facebook Group: https://www.facebook.com/groups/joyfulprepInstagram: https://www.instagram.com/joyfulprepper/Facebook: https://www.facebook.com/selfreliantmoms/Container Gardening Course: https://www.joyfulprepcontainergarden.com
Lacy talks with Holly Cuozzo, a fitness specialist with the Texas Department of Public Safety. At the time of this interview, groceries cost 10% more than they did a year ago. With two teenage boys to feed, Lacy empathizes with other families feeling this impact on her household. Learn how Holly and Lacy approach eating well and economically at home, work and on the go. You'll be craving Holly's fried rice recipe at the end! Resources: MyPlate | U.S. Department of Agriculture for meal planningEating Well on a Budget Webinar with Holly Cuozzo, MSDPS Fitness Wellness Unit webpageERS Wellness Events CalendarHolly's Easy Fried Rice RecipeIngredients:• 3 ½ cups Brown or White Rice, cooked• 1 cup Chicken Breast, Ham, Pork, or Tofu, cooked and chopped (optional)• 2 Eggs, beaten• 1 cup Mixed Vegetables, cooked and chopped* *use fresh or frozen• 2 Green Onions, slices• 1 tbsp Vegetable Oil• Soy Sauce and/or Hot Sauce to tasteYield: 4 servingsInstructions:1. Wash hands with soap and water.2. Heat pan. Add 1 tsp of oil. Add eggs and scramble.3. Remove cooked eggs and set aside.4. Add the rest of oil (2 tsp) to pan. Stir fry rice, breaking up lumps by pressing rice against pan.5. Add cooked protein and/or vegetables. Stir fry until heated.6. Add green onions, reserved eggs, and sauce to taste. Serve hot.7. Cover and refrigerate leftovers within two hours.
In today's recap episode, we revisit guests from season 2, including Fariba Zamaniyan, VP, Advanced Media and Advertising TiVo; Melissa Matlins, VP of Marketing B2B, Vimeo; Andrea Jo DeWerd, Senior Director of Marketing, Mariner Lifestyle at Harper Collins Publishers.
“The problem with STIR/SHAKEN is that it's not a mature technology… just yet” says Richard Quattrocchi of Mutare. “It was originally designed with the hope of stopping robocalls, but it really doesn't do that. On its own…” Quattrocchi adds. In this podcast we learn that STIR/SHAKEN needs to be used with other layers of protection to achieve the desired impact of decreasing the amount of unwanted automatic calling. Quattrocchi discusses the Mutare approach which serves five layers of protection. We also see a dashboard that pulls together, graphically, the volume and timing of unwanted calls. “The smaller the business, the larger the volume, proportionally, of unwanted calls,” leaving smaller businesses overwhelmed and frustrated. Mutare looks at blocking nefarious calls, which are malevolent, which can include criminal level attempts to commit fraud, along with nuisance calls, which can become disruptive. Visit www.mutare.com
Tucked deep inside the Inflation Reduction Act is a provision that some legal experts are claiming expands the EPA's authority to regulate greenhouse gas emissions. But other commentators say that's not quite so, and that the law did little to address the Supreme Court's June ruling limiting the EPA's climate authority over power plants. POLITICO's Alex Guillén breaks down what this climate provision could mean for the EPA's authority and legal challenges to regulations going forward. Josh Siegel is an energy reporter for POLITICO. Alex Guillén is an energy reporter for POLITICO Pro. Kara Tabor is an audio producer for POLITICO. Nirmal Mulaikal is a POLITICO audio host-producer. Raghu Manavalan is a senior editor for POLITICO audio. Jenny Ament is the executive producer of POLITICO's audio department.
When Narcissists Stir the Pot in Groups - with Angie Atkinson and LIse COlucci Discover. Understand. Overcome. It's how smart people change their lives! Subscribe to my channel: https://www.youtube.com/user/AuthorAngelaAtkinson?sub_confirmation=1 **NEW!! Get my supportive, helpful, and intuitive narcissistic ab*se recovery app! Visit https://queenbeeing.com/myapp for more information and to sign up! ***Become a member of my channel! https://www.youtube.com/channel/UCBnyC5I55W__RBj1PMybF5g/join **Never miss a live session! Just text "AngieLive" (no spaces) to 33222 and I'll send you a text each time I get ready to go live! Schedule a coaching appointment with me at https://queenbeeing.com/coaching or http://narcissisticabuserecovery.online Start your healing at https://queenbeeing.com. Take your life to the next level at https://shine.buzz Get my books at http://booksangiewrote.com, pick up your free 7-day fear-busting email course (specially designed for narcissistic relationship survivors) at http://narcissismsupportcoach.com. Join SPAN (Support for People Affected by Narcissism in toxic relationships) - AKA "The SPANily" - at http://queenbeeing.com/group-support. Let's Also Connect On: Facebook at https://facebook.com/coachangieatkinson. Instagram: https://www.instagram.com/coachangieatkinson/ Tiktok: https://www.tiktok.com/@coachangieatkinson/ Pinterest: https://www.pinterest.com/angyatkinson/ Twitter: https://twitter.com/angieatkinsonSubscribe to Narcissistic Abuse Recovery with Angie Atkinson on Soundwise
In today's recap episode, we revisit guests from season 2, including Meg Ugenti, Corporate Director of Marketing at FocusUSA; Dale Durett, VP of Partnerships at Bombora; and Chip Russo, President, CRO at Truthset