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The Sweet & Savory Side of Cooking Inn Part 1
The Bed & Breakfast Inn at La Jolla’s recipe blog: Winter Vegetable Salad
Duration : 0:3:13
No responses yetWinter Vegetable Salad
The Bed and Breakfast Inn at La Jolla regularly offers these wonderful recipes on the website for visitors and viewer alike. We hope you enjoy!
Duration : 0:3:13
No responses yetRoot Vegetables with Cider
Apples,turnips,sweet potato or yams cooked with apple cider and soy butter
Duration : 0:5:12
No responses yetPolynesian Diet How to do a Coconut ~
Has winter gotten you down? Try some tropical fruit to brighten you up. Coconut is one of the best! Fry it in a pan, stir fry with mango or pineapple. Make sure you break it open with an AXE!
its my favorite tool - Peter Appleseed
http://youtube.com/peterappleseed
Duration : 0:1:2
5 responses so farCooking for Krishna: Winter Soup, Potatoes & Veggies
This is the first in a series of cooking videos presented by the ISKCON Toronto Blog.
“Cooking for Krishna” will feature cooking demonstrations and recipes for sumptuous vegetarian items which we offer to Lord Krishna. Once offered, these preparations become “prasadam”, or sanctified food!
In this first video our cook, Shashank Parkhi along with his wife Satyabhama devi dasi, shows us how to make a wonderful winter soup, mashed potatoes and buttered vegetables.
For more information about ISKCON Toronto and to watch the latest videos, please feel free to visit http://www.iskcontoronto.blogspot.com/
Hare Krishna!
Duration : 0:3:45
No responses yetAnnabel Langbein on Sunrise, Garden to Kitchen
Annabel Langbein on Sunrise (TV3) 30 July 2008
Garden to Kitchen
Late winter vegetable garden
Porridge with Stewed Rhubarb
Fried Rice
Duration : 0:9:52
One response so farAyurvedic Lentil Barley Soup - Winter Version
A Kapha pacifying Lentil Barley soup recipe that is good for the winter season.
Ingredients
2 cups organic red lentils
1 cup organic pearled barley
1 cup organic carrots cut into one inch pieces
½ organic lemon juiced
2 cups of organic baby spinach leaves
1 teaspoon organic cumin seeds
1 teaspoon organic turmeric
1 inch piece organic fresh ginger
3-4 organic black peppercorns
2 tablespoon ghee
8 cups water
Salt and black pepper to taste
Method-
Wash and rinse Red lentils and pearled barley 2-3 times
In a thick bottomed pot add the ghee.
When hot add the turmeric, cumin
seeds, mustard seeds, dry ginger, and
peppercorns to it. When cumin seeds brown and mustard seeds pop add fresh ginger sauté for few mins.
Add the carrot and then add barley and lentils and water to
it. Cover pot with lid. Boil over medium heat for 30 min till
Dal and barley is cooked. Add salt, cumin powder, black pepper to it. Add spinach and lemon juice at end. Take the pot off heat.
Garnish with cilantro and serve hot.
Duration : 0:5:56
No responses yetCooking a Beef and Acorn Squash Tagine : Preparing Vegetables for a Tagine
Preparing vegetables for a Tagine is easy with these tips, get expert advice on cooking recipes and Moroccan dishes in this free video.
Duration : 0:0:48
No responses yetHow To Cut Open a Pomegranate - Episode 7
In this episode of the Produce Picker Podcast I’ll teach you how to cut open a pomegranate and avoid the mess that is usually associated with getting the seeds out of a pomegranate.
Duration : 0:4:5
11 responses so farWegmans Shanghai Stir-Fry Tofu with Sesame Seeds
Shanghai Stir-Fry Tofu with Sesame Seeds recipe from Wegmans’ Menu Magazine, Winter 2008
Duration : 0:3:45
No responses yet