Friday, September 28, 2012
Trick or Treat! MGA releases spooky new toys in ti...
everydayliving™: Trick or Treat! MGA releases spooky new toys in ti...: Novi Stars™ are four alien girls on a galactic mission to meet new friends, try new things and find out what on Earth is going on?! Ali...
Thursday, September 27, 2012
INSPIRE US’ AND SHOOT outside the box for your cha...
everydayliving™: INSPIRE US’ AND SHOOT outside the box for your cha...: - Canadians invited to capture Canada’s beauty for a chance to win $1,500 and have their photo on millions of ROYALE facial tissue boxes ac...
Wednesday, September 26, 2012
Landscape Design Process
everydayliving™: Landscape Design Process: Our design consultation begins with an on-site meeting. Our portfolio of past works is available for your viewing. We will listen to your ...
Tuesday, September 25, 2012
Canadians call for better labelling on cleaning pr...
everydayliving™: Canadians call for better labelling on cleaning pr...: Survey results show majority of “green” claims aren’t proven OTTAWA – Most Canadians have no idea what chemicals they’re using to clean...
Friday, September 21, 2012
everydayliving™: Food Experts Launch FRESHLINE GOURMET
everydayliving™: Food Experts Launch FRESHLINE GOURMET: Although progress has been made, Greek quality foods do not have a vast presence on the shelves of international supermarkets and delicatess...
Wednesday, September 19, 2012
Monday, September 17, 2012
Two healthy recipes with kale |
Kale is one of the healthiest vegetables available and packs the most nutrients for only 36 calories per cup. It's also super delicious and can be substituted in place of spinach in many dishes. Here are two recipes from the Book of Kale that we're sure you'll love.
Kale gomae
My friend Wendy MacDonald consulted with her Japanese sewing class friends to learn just exactly what is in gomae dressing. Lo and behold, there are only three ingredients. This is just like the dish you would be served in a Japanese restaurant—but made with kale instead of spinach.
Note: A suribachi is a low ceramic grinding bowl etched with grooves that comes with a wooden implement called a surikogi. It has a rounded end, and is very useful for grinding spices and other things like ginger and garlic for curry paste.
Ingredients:
4 Tbsp (60 mL) sesame seeds
1 Tbsp (15 mL) mirin
1 Tbsp (15 mL) light Japanese soy sauce or regular tamari
4 cups (1 L) tightly packed young kale leaves
Directions:
1. Toast sesame seeds by shaking them in a small cast-iron or other heavy-bottomed pan over medium-low heat. It won’t take long so don’t leave the stove; keep shaking until the seeds become lightly fragrant and slightly darkened, but not browned.
2. In a suribachi or mortar and pestle (or food processor, but the suribachi is much groovier!), grind the toasted sesame seeds, mirin and soy until a kind of thin paste results.
3. Lightly steam the kale for about 1 minute in very little water. Drain thoroughly, squeezing all the liquid out. On each small plate, place one-quarter of the kale leaves, squeezed together tightly into the traditional boxy gomae shape, or make little mounds. Drizzle the dressing on the kale with a little extra around the plate, and eat your Kale Gomae with chopsticks.
Serves 4.
Kale and goats with bows
Not goats, but goat’s cheese. Just trying to keep you awake! Any variety of kale is fine in this easy pasta dish—everything is cooked in one pot. Feel free to use mature leaves as they’ll be whirled with goat cheese to create a strikingly green pesto that melts into the hot pasta. If you have calendula in your garden, be sure to garnish the pasta with some edible orange petals—nasturtiums work too.
Ingredients:
6 large garlic cloves, peeled
2 or 3 small shallots, peeled
8 cups (2 L) kale leaves, packed
12 oz (about 350 gr) dried farfalle (bowtie pasta)
8 oz (225 gr) soft goat’s cheese, plus extra for topping
3 Tbsp (45 mL) pine nuts
Salt and black pepper
3 Tbsp (45 mL) lemon juice
½ cup (125 mL) extra virgin olive oil
Fresh thyme leaves (optional)
Directions:
1. Bring a large pot of salted water to a boil. Add the garlic and shallots and boil gently for 4 minutes. Add kale leaves and continue to boil for another minute. Watch the pot—you want the kale to remain bright green.
2. Using a slotted spoon, remove kale to a colander. Scoop out the garlic and shallots and transfer them to the bowl of a food processor. Leave pot with water at a boil. Drop pasta into the boiling water.
3. While pasta is cooking, squeeze excess moisture from kale. Add to food processor along with the cheese, pine nuts, salt, pepper and lemon juice. Process while adding olive oil slowly, until mixture is creamy. Let pesto mixture stand until pasta is cooked to the desired texture.
4. Drain pasta well and combine with pureed mixture. Before serving, sprinkle with extra goat’s cheese and fresh thyme leaves if you have them.
Serves 4 as a main course.
kale, kale recipes, vegetable, vegetarian, vegetarian recipes
Two healthy recipes with kale | Chatelaine.com
Kale gomae
My friend Wendy MacDonald consulted with her Japanese sewing class friends to learn just exactly what is in gomae dressing. Lo and behold, there are only three ingredients. This is just like the dish you would be served in a Japanese restaurant—but made with kale instead of spinach.
Note: A suribachi is a low ceramic grinding bowl etched with grooves that comes with a wooden implement called a surikogi. It has a rounded end, and is very useful for grinding spices and other things like ginger and garlic for curry paste.
Ingredients:
4 Tbsp (60 mL) sesame seeds
1 Tbsp (15 mL) mirin
1 Tbsp (15 mL) light Japanese soy sauce or regular tamari
4 cups (1 L) tightly packed young kale leaves
Directions:
1. Toast sesame seeds by shaking them in a small cast-iron or other heavy-bottomed pan over medium-low heat. It won’t take long so don’t leave the stove; keep shaking until the seeds become lightly fragrant and slightly darkened, but not browned.
2. In a suribachi or mortar and pestle (or food processor, but the suribachi is much groovier!), grind the toasted sesame seeds, mirin and soy until a kind of thin paste results.
3. Lightly steam the kale for about 1 minute in very little water. Drain thoroughly, squeezing all the liquid out. On each small plate, place one-quarter of the kale leaves, squeezed together tightly into the traditional boxy gomae shape, or make little mounds. Drizzle the dressing on the kale with a little extra around the plate, and eat your Kale Gomae with chopsticks.
Serves 4.
Kale and goats with bows
Not goats, but goat’s cheese. Just trying to keep you awake! Any variety of kale is fine in this easy pasta dish—everything is cooked in one pot. Feel free to use mature leaves as they’ll be whirled with goat cheese to create a strikingly green pesto that melts into the hot pasta. If you have calendula in your garden, be sure to garnish the pasta with some edible orange petals—nasturtiums work too.
Ingredients:
6 large garlic cloves, peeled
2 or 3 small shallots, peeled
8 cups (2 L) kale leaves, packed
12 oz (about 350 gr) dried farfalle (bowtie pasta)
8 oz (225 gr) soft goat’s cheese, plus extra for topping
3 Tbsp (45 mL) pine nuts
Salt and black pepper
3 Tbsp (45 mL) lemon juice
½ cup (125 mL) extra virgin olive oil
Fresh thyme leaves (optional)
Directions:
1. Bring a large pot of salted water to a boil. Add the garlic and shallots and boil gently for 4 minutes. Add kale leaves and continue to boil for another minute. Watch the pot—you want the kale to remain bright green.
2. Using a slotted spoon, remove kale to a colander. Scoop out the garlic and shallots and transfer them to the bowl of a food processor. Leave pot with water at a boil. Drop pasta into the boiling water.
3. While pasta is cooking, squeeze excess moisture from kale. Add to food processor along with the cheese, pine nuts, salt, pepper and lemon juice. Process while adding olive oil slowly, until mixture is creamy. Let pesto mixture stand until pasta is cooked to the desired texture.
4. Drain pasta well and combine with pureed mixture. Before serving, sprinkle with extra goat’s cheese and fresh thyme leaves if you have them.
Serves 4 as a main course.
kale, kale recipes, vegetable, vegetarian, vegetarian recipes
Two healthy recipes with kale | Chatelaine.com
Friday, September 14, 2012
Gluten-free buckwheat pancakes -
1.Whisk flours with cornstarch, baking powder and salt in a large bowl. Whisk eggs with ricotta, milk, oil and vanilla in a medium bowl. Stir into flour mixture.
2.Heat a large non-stick frying pan over medium. Scoop about 1/4 cup batter into pan. There should be room for 3 pancakes in the pan. Cook until bubbles form on the top, 1 to 2 min. Flip and cook until golden-brown, about 2 more min. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover to keep warm. Repeat with remaining batter. Serve with maple syrup and fruit.
Topping Tip:
Try plain Greek yogurt, maple syrup, blueberries or peaches.
Ingredients 1/2 cup dark buckwheat flour
1/4 cup white-rice flour
1/4 cup yellow-corn flour
2 tbsp cornstarch
1 tbsp baking powder
1/4 tsp salt
2 eggs
1 cup extra-smooth ricotta
3/4 cup milk or soy milk
2 tbsp vegetable oil
1 tsp vanilla
Gluten-free buckwheat pancakes - Chatelaine Recipes
2.Heat a large non-stick frying pan over medium. Scoop about 1/4 cup batter into pan. There should be room for 3 pancakes in the pan. Cook until bubbles form on the top, 1 to 2 min. Flip and cook until golden-brown, about 2 more min. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover to keep warm. Repeat with remaining batter. Serve with maple syrup and fruit.
Topping Tip:
Try plain Greek yogurt, maple syrup, blueberries or peaches.
Ingredients 1/2 cup dark buckwheat flour
1/4 cup white-rice flour
1/4 cup yellow-corn flour
2 tbsp cornstarch
1 tbsp baking powder
1/4 tsp salt
2 eggs
1 cup extra-smooth ricotta
3/4 cup milk or soy milk
2 tbsp vegetable oil
1 tsp vanilla
Gluten-free buckwheat pancakes - Chatelaine Recipes
Thursday, September 13, 2012
How to break the emotional bond and throw out...
by: Sarah Treleaven
If you're anything like me, you have a lot of stuff but you only really notice it when you move. This happened to me recently and, as I filled box after box, I was incredulous at the sheer volume of clothes, books and completely random knickknacks I own.
There were things I had forgotten I own - which provides a bit of a thrill upon rediscovery - but also provides a hint at just how unnecessary that particular item is to my life.
read more:
How to break the emotional bond and throw out... | Chatelaine.com
There were things I had forgotten I own - which provides a bit of a thrill upon rediscovery - but also provides a hint at just how unnecessary that particular item is to my life.
read more:
How to break the emotional bond and throw out... | Chatelaine.com
Wednesday, September 12, 2012
Neil E. Pike Limited, Landscape Architects & Contr...
everydayliving™: Neil E. Pike Limited, Landscape Architects & Contr...:
When choosing the plant material that will thrive on your property, consideration must be given to light conditions that may vary throughout the property.
When choosing the plant material that will thrive on your property, consideration must be given to light conditions that may vary throughout the property.
Thursday, September 6, 2012
Bewitching Makeup Sale Unleash Your Inner Vixen!
Bewitching Makeup Sale Unleash Your Inner Vixen, Sultry Starlet or Edgy Rocker this Halloween! Wednesday, September 5, 2012
Everyday Living ™
Everyday Living ™ magazine feature
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60 capsules; 30 day supply
From MaritzMayer Labs
CDN$ 17.99
http://www.everydayliving.net/
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