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What We're Loving: Baggu

What We're Loving: Baggu


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Easy, durable bags make a great choice for your latest grocery shopping accessory

Baggu's grocery bags and totes make shopping for your family easy and stylish.

Are you one of those people that always show up at the grocery store check out line without bringing any bags of your own, choosing paper or plastic and mentally kicking yourself for being wasteful?

Avoid that trap by investing in a Baggu bag. Baggu is a company that specializes in producing high-quality, simple, durable bags that can easily become staples in your life. The original Baggu bag is only $9 and comes in a myriad of bright colors including Hot Pink and Peacock, andnot only are they cheap — meaning you can invest in a whole collection to tote your groceries home — but their bright exteriors ensure that you won’t forget them next time you head to the grocery store.

Baggu also offers the same durability and ease of their original bag in other forms as well, such as the Baby Baggu, the Big Baggu, the Duck Bag, and the Backpack. If you’re looking for something a little more traditional, they offer beautiful totes made out of soft leather that are perfect for toting around your everyday belongings, making sure that no matter what your style or price range may be, you can easily purchase one of their products for yourself.


Category Archives: Now We’re Cooking! Recipes

Note from the chef: I miss my big stove and giant pot! Alas, this pan is in storage as it’s too big for the RV stove top. LOL. The name for this spicy red sauce came from my mother-in-love, Carole. Craving spaghetti one day, she asked that I make my spaghetti salsa, giving a nod to the heat I pack into my cooking. It’s been called Spaghetti Salsa ever since. My daughter recently asked for the recipe, and the only place I could find it written down was on my blog.

Here’s the original post from 2010.

Last weekend, I made my “Spaghetti Salsa,” famous in Taylor’s mind. Maybe Chelsie’s (our children). Several were interested in the recipe. The trick is crushed peppers and lots of patience. Just remember, if there ain’t no heat, there ain’t no spaghetti salsa!

Angie’s Spaghetti Salsa

Ingredients:
finely chopped garlic (close to one head – lots!)
one large onion, finely diced (more if you like onions)
olive oil
Saute’ the garlic and onion in olive oil until onions are translucent and garlic is a little crispy.

Add:
6-15 oz. cans of tomato sauce
3-15 oz. cans of Italian stewed tomatoes
2-3 small cans of tomato paste
Add sauce first. Pour stewed tomatoes into your hand and crush them as you add them to the sauce. Add paste and use a whisk to break up lumps. Stir well.

Add:

3 T. Mrs. Dash (regular flavor)
1 tsp. onion salt
1 tsp. garlic powder
1 tsp. black pepper (preferably fresh ground)
4-5 bay leaves, whole
3 T. crushed basil
2 T. dried parsley
2 T. dried oregano
1 tsp. crushed pepper (I like to add 1 T. when my parents are not eating with us)

Optional: sliced black olives You can also add browned and crumbled ground turkey
Sides: hot garlic bread, green salad with vinagrette dressing

Stir all ingredients together. Cover and simmer on low to medium for a minimum of two hours, stirring often. When it is time for dinner, make whole wheat pasta noodles following package directions. Do not dump noodles into the pan of sauce. Instead, place a serving of pasta on a plate, and top with sauce and freshly grated parmesan cheese.

Cool and store leftover sauce and noodles (separate containers) in the fridge for up to 3-4 days. To reheat, heat some sauce in a frying pan, add some noodles, toss, and reheat.

Freeze leftover sauce. This sauce is nice to have on hand for chicken Parmesan, last minute spaghetti, lasagna, or whatever else needs an extra spicy sauce.

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How to make tomato risotto

To make our recipe for tomato risotto, first calculate the right amount of rice (i.e. about two handfuls per person – "plus one for the pot” as they say). This very homemade way of portioning rice is actually quite effective.

Start with a simple soffritto of onion and oil. Once the onion is soft and golden, add the rice and toast it for a couple of minutes. Add some vegetable broth made with celery, carrot, onion, a few tomatoes, a leaf of chard, spinach and potato. Then slowly add a few tablespoons of tomato purée or previously blanched and peeled fresh or preserved tomatoes.

Stir continuously, adding more broth when necessary. Once the risotto has almost finished cooking (12-13 minutes in), add salt and pepper with a mixture of minced fresh herbs. We suggest using basil, sage, oregano and marjoram to add flavor. If you’re afraid of distorting the taste of the tomato too much, just use basil on its own. Stir in a knob of butter and serve the hot risotto with grated Parmigiano Reggiano cheese.


Internal Medicine & Lifestyle Medicine

​Serves 6 - 8 in an Indian style meal. Serve with piping hot with Basmati rice.

1 cup split yellow lentils (toor dahl)

1 tsp black mustard seeds

2 shallots or 1 small onion, chopped

2-3 cloves garlic, coarse chopped

1 tsp coriander seeds powder

1/3 cup grated coconut, unsweetened

1 Tblsp tamarind concentrate

1 Tblsp chopped coriander (cilantro) leaves for garnishing

Rinse the lentils and drain well.

Transfer lentils to a heavy bottomed pan. Add 3 cups water along with the turmeric and ginger. Bring to a boil over high heat and then simmer, partially covered, for approx 30 minutes or till well cooked. A pressure cooker would also work well here. You let the lentils cook for 15 minutes on low after the first whistle.

While the lentils are cooking, start dry sauteing the spices in a heavy bottomed non-stick pan. Dry roast the black mustard seeds and red chillies on high heat, till you hear the seeds pop or till they smoke furiously. (Make sure the pan is covered in this step). Carefully remove the lid, lower the heat and add in the shallots. Brown for 3-4 minutes. Add some water if absolutely necessary. Add in the garlic, cumin, coriander and cayenne and continue roasting for a a minute or so.

Add spices to dahl when done and continue cooking together. When dahl is mushy, add in the coconut, tamarind & salt. Cook for another 5 minutes.


Martha Stewart Shares a German Chocolate Cake Recipe With a Surprising, Scrumptious Twist

While there are tons of different cake flavors out there, we’ll always have a special place in our hearts for chocolate cake. The classic gooey decadent taste never gets old, but that doesn’t mean we’re not willing to switch things up every once and a while. Of course, when it comes to cakes, there is no bigger master than Martha Stewart. When we’re looking to feel inspired, Stewart’s Cake Perfection is our holy grail recipe book. So when we saw that the chef shared how to make a delicious German Chocolate Bundt cake on her Instagram we immediately began gathering the necessary ingredients so we could try it out for ourselves.

Our mission at SheKnows is to empower and inspire women, and we only feature products we think you&rsquoll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.

“Greg Makes a German Chocolate Bundt Cake,” Stewart began her caption, she added: “German chocolate cake is defined by its iconic coconut-pecan frosting, but we’ve bucked tradition and tucked it inside. Watch deputy food editor Greg (@brooklyncooks) create this chocolately confection that hides a scrumptious surprise filling inside.”

Everything about this chocolate cake is making our mouths water. From its rich frosting to the surprise coconut filling &mdash we’re looking forward to munching on this cake ASAP. To make this cake, you’ll need a few key ingredients such as cocoa powder and vanilla paste &mdash but the most important tool you need is definitely a sturdy Bundt pan.


Watch the video: Baggu Bags