Posted on August 12, 2010 by admin
Another item added on my wish list. Ever since I saw these on Lifestyle Network, I know I have to get some. I always stock up on veggies, but most would usually wilt easily even if kept at the fridge. These containers promise to keep our produce fresher, longer. I hope I find one here as I don’t want to order abroad anymore. In short, I don’t have much $$$ to spend. 
Rubbermaid Produce Saver Square Food Storage Container
* Clear base with green lid
* Keeps produce fresh & crisp longer
* Fresh vent provides airflow
* Crisp tray raises produce out of moisture
* Easy Find Lids snap to bottom of base and to each other
Posted on August 12, 2010 by admin
Ingredients
* 4 whole Grilled Chicken Breasts, Sliced
* 1 pound Penne Pasta, Cooked Until Al Dente
* ½ sticks Butter
* 3 whole Lemons, Juiced
* ¾ cups Heavy Cream
* ¼ cups Half-and-half
* 1-½ cup Grated Parmesan Cheese (or Romano)
* Salt And Freshly Ground Black Pepper, To Taste
* 20 whole Basil Leaves, Chopped
Preparation Instructions
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
~via http://thepioneerwoman.com/.
Posted on August 12, 2010 by admin
I came across this news this morning about discovering a rare gold coin somewhere in Israel. The coin is 2,200 years old and is said to be the most expensive coin that has been found in Israel. The coin dates back more than 2 millennia and still in excellent condition with great value. No wonder gold coin as an investment product is growing in popularity nowadays. And when it comes to this type of investment, United States Gold Bureau is the one that is most trusted. They have a group of dedicated and knowledgeable professionals that will help you with whatever precious metals investment need that you may have.
Posted on August 11, 2010 by admin
Sharing some of my older food photos. I swear these are making me hungry. It’s been a while since I posted nicer food photos in here. I hope I find the time to edit some of my newer photos to make them worthy of posting. I tell you, these are making me inspired to take better photos again.
Posted on August 11, 2010 by admin
Preheat the oven to 400 degrees F.
Scrub 4 large or 6 medium russet potatoes and pierce them in several places with a fork. Place the potatoes directly on the oven rack and bake for 1 hour.
Remove potatoes from the oven, cut in half lengthwise, and let cool for 10 minutes.
Using a small spoon, scoop most of the flesh out of the potatoes, leaving about 1/4-inch layer of flesh in each. Reserve the potato flesh for another use.
Cut each potato half in 3 to 4 pieces (depending on the size of your potatoes) crosswise.
Pour 1/4 cup olive oil in a small bowl, roll each potato piece in olive oil, shake off excess, and place on a baking sheet.
In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons curry powder, and 1 1/2 teaspoons ground coriander. Sprinkle the mixture (I used about 2/3 of it) over the potatoes.
Bake the potatoes for 15-18 minutes, or until they are crisp and brown. Serve immediately, with the yogurt sauce on the side.
~via http://cookincanuck.blogspot.com/.
Posted on August 11, 2010 by admin
Putting on a really good makeup is one of my frustrations. I never got to learn that and my makeup essentials before merely consisted of a lip stick and a face powder. And now since I don’t work anymore, it has been trimmed down to a lip balm and a baby powder. Coming across a beauty school in Wichita made me want to enrol myself in a beauty school. With their posh campuses similar to upscale salons out there, one will surely be fascinated with beauty and makeup and everything about it. They have been around for more than 50 years and it’s no wonder their graduates are favoured all around the US.
Posted on August 11, 2010 by admin
Can you tell I am so craving for fish. Should I pay Cyma a visit to get my fish fix?
Chili-Rubbed Tilapia with Cilantro Lime Rice
The fish:
* 2 tablespoons chili powder
* 1/2 teaspoon garlic, powder
* 1/4 teaspoon salt
* 1 pound tilapia, Pacific sole or other firm white fish fillets
* 2 tablespoons extra-virgin olive oil
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total.
The rice:
* 1 Tbsp. olive oil
* 1 cup basmati rice
* 1 1/2 cups chicken broth
* 2 to 3 cloves garlic, minced
* 2 Tbsp. fresh lime juice
* zest from one lime
* 1/2 cup cilantro, chopped
* 1 tsp. salt
Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
According to Eating Well, the fish eaten with just a vegetable is all of 210 calories per serving.
~via http://lacuisine.tumblr.com/.
Posted on August 11, 2010 by admin
That’s another item on my wish list. I wanted a bigger fridge as I want bigger space for my veggies as well as bigger freezer space. And bigger storage means lesser trips to the grocery. The only thing I am worried about is the cleaning up. It’s going to be harder tidying out a bigger ref. But I think that has to wait. Our current ref is still in perfect condition and we can’t bear to part with it as it was given to us by my in-laws.
Posted on August 11, 2010 by admin
Thank God our internet connection is now up and running, for the past 2 days at least. The connection was intermittent for the past three weeks and now my online to-do’s have already piled up. First on my list is to research online degrees. I am helping a cousin look for a good online school and I am glad to have stumbled upon Collegedegreestoday.com. I can easily search the site by college degree programs, by schools, or by degree type. Their education partners are among the best schools across the nation. And you are not just limited to online schools as campus-based schools are likewise included in their list. Finding the school that suits you is now easier than ever.
Posted on August 11, 2010 by admin
Ever since I tried the wood-grilled {I forgot the term for this type of grill.} fish from Cyma, I always order it whenever we eat there. I so love the very simple and clean flavor of it. Just butter and lemon and maybe some herbs and it’s heaven for me. I came across this grilled fish fillet from Simplebites.net. I hope to try this one day.
Lemon Dill Grilled Fish Fillets
4 fish fillets, cleaned
1 lemon
1 tablespoon kosher salt
1 tablespoon dry dill
Pepper to taste
Olive oil or butter
4 foil sheets
Lightly grease bottom of foil sheets with olive oil or butter. Place the fish fillet on top and sprinkle each with ¼ of the salt and dill and pepper as desired. Slice half the lemon into rings. Squeeze the juice from the other half of the lemon over the top of the fish. Place two rings over each fish and drizzle with olive oil or add a small pat of butter. Fold in sides and roll tightly to seal the packet.
Place the packet over smoldering white coals for 3 minutes. Flip and continue cooking for 3 more minutes. Remove from the fire and allow to sit for at least 5 minutes before eating.
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