2011年6月30日 星期四
現役最古電車 レトロに新装
阪堺電気軌道（大阪市住吉区）は、大阪唯一の路面電車「阪堺線」が今年１２月に開通１００周年を迎えるのを記念し、現役で定期運行する日本最古の電車を昭和４０年代の姿に復元した。
Grilling an Ice Cream Desert Delight
Gourmet cook Danielle shows you how to grill a delicious fruit and ice cream desert on the Weber Summit grill (or any grill) to top off your meal - a great way to entertain family and friends!
Ingredients:
1) ice cream
2) caramel
3) 2 bananas (slightly green)
4) 1 peach
5) 1 nectarine
6) 1/2 pineapple (fresh cut)
Ingredients:
1) ice cream
2) caramel
3) 2 bananas (slightly green)
4) 1 peach
5) 1 nectarine
6) 1/2 pineapple (fresh cut)
2011年6月29日 星期三
Chicken Florentine-FitKim Style
Ingredients:
4 boneless, skinless chicken breasts (thawed)
1 Tsp. black pepper
1/2 Tsp. sea salt
1 can crushed tomatoes (14.5 oz)
1 Tbsp. extra virgin olive oil
1 Tsp. dried oregano
1 Tsp. dried or fresh basil
¼ cup shredded mozzarella cheese
1 bag of spinach (10 ounces)
Directions:
1. Preheat oven to 425 degrees.
2. Season chicken with black pepper and sea salt. Bake in the oven for 40-45 minutes or until the inside is no longer pink.
3. Remove chicken from the oven. Heat a pan on medium heat and then add olive oil to pan. Place chicken breasts in pan.
4. Pour crushed tomatoes over and around chicken. Add dried basil, oregano and spinach. Let spinach wilt before adding the rest if it does not fit in the pan. Cover and cook for 15 minutes. Stir occasionally.
5. Top with shredded mozzarella and serve hot!
Servings: 4 Prep Time: 5 minutes Cook Time: 1 hour
Nutritional Content per serving:
Calories: 255 Protein: 36g Carbs: 11g Fats: 5g Sugar: 4g Fiber: 4g
4 boneless, skinless chicken breasts (thawed)
1 Tsp. black pepper
1/2 Tsp. sea salt
1 can crushed tomatoes (14.5 oz)
1 Tbsp. extra virgin olive oil
1 Tsp. dried oregano
1 Tsp. dried or fresh basil
¼ cup shredded mozzarella cheese
1 bag of spinach (10 ounces)
Directions:
1. Preheat oven to 425 degrees.
2. Season chicken with black pepper and sea salt. Bake in the oven for 40-45 minutes or until the inside is no longer pink.
3. Remove chicken from the oven. Heat a pan on medium heat and then add olive oil to pan. Place chicken breasts in pan.
4. Pour crushed tomatoes over and around chicken. Add dried basil, oregano and spinach. Let spinach wilt before adding the rest if it does not fit in the pan. Cover and cook for 15 minutes. Stir occasionally.
5. Top with shredded mozzarella and serve hot!
Servings: 4 Prep Time: 5 minutes Cook Time: 1 hour
Nutritional Content per serving:
Calories: 255 Protein: 36g Carbs: 11g Fats: 5g Sugar: 4g Fiber: 4g
Raw Pad Thai with Teriyaki Sauce
2 zucchinis, sliced into strips with a vegetable peeler or spiraled into pasta
2 large handfuls of bean sprouts, approx 2 cups
1/2 cup chopped nuts (use almonds, peanuts or cashews)
1 red or yellow bell pepper, sliced into strips
4 green onions, diced
1/2 cup fresh chopped cilantro
juice from one lime
1 T raw, cold-pressed olive oil
1/4 tsp sea salt
Preparation:
Toss all ingredients together in a bowl and add Teriyaki Sauce:
Teriyaki Sauce
1/2 C Bragg's Amino Acids
1/2 C raw honey
1/4 C mirin rice wine or vinegar
1 T grated fresh ginger
2 large handfuls of bean sprouts, approx 2 cups
1/2 cup chopped nuts (use almonds, peanuts or cashews)
1 red or yellow bell pepper, sliced into strips
4 green onions, diced
1/2 cup fresh chopped cilantro
juice from one lime
1 T raw, cold-pressed olive oil
1/4 tsp sea salt
Preparation:
Toss all ingredients together in a bowl and add Teriyaki Sauce:
Teriyaki Sauce
1/2 C Bragg's Amino Acids
1/2 C raw honey
1/4 C mirin rice wine or vinegar
1 T grated fresh ginger
石巻で天然ワカメ漁再開
東日本大震災の津波で大きな被害を受けた宮城県石巻市雄勝町の船越漁港で７日、天然ワカメ漁が本格的に再開された。８０隻以上あった船は５隻ほどに減ったため、船や漁具を共同で利用した。
Open champagne bottle with sword! Let the party begin! CiCiLicious Vlog #53
Let the party begin! Open a champagne or a sparkling wine bottle with a sword. Get some advices from Sparkling Pointe sword master Gilles Martin. Sparkling Pointe Winery is the only exclusive Sparkling Wine Vineyard in Long Island, NY! Located on the beautiful North Fork of Long Island approximately 2 hours east of Manhattan, they currently offer four different sparkling wines all made using the traditional French Methode Champenoise. Enjoy!
Healthy Chicken Wings
Healthy Chicken Wings demonstration using the TFAL ACTIFRY.
Please tell me if you like this new Chicken Wings Video format. I am not planning to make silent videos forever. On this particular day, I just got home from work and wasn't making sense when I was talking so I made it a silent film.
我只是做了一本食譜視頻. 對不起，沒有廣東話食譜。
我下班回家的那一天, 我真的很累. 下一次將會有廣東話影片.
Please tell me if you like this new Chicken Wings Video format. I am not planning to make silent videos forever. On this particular day, I just got home from work and wasn't making sense when I was talking so I made it a silent film.
我只是做了一本食譜視頻. 對不起，沒有廣東話食譜。
我下班回家的那一天, 我真的很累. 下一次將會有廣東話影片.
Chickpea & Tomato Soup Recipe
With Garlic & Chili Pita Breads.
Ingredients:
5-6 Pitta Breads
50ml Olive Oil
1-2 Cloves Garlic
1/2 Red Chili
3 Tbsp Olive Oil
2 Stalks Celery
1 Onion
2 1/2 tsp Cumin
A Pinch Of Sugar
400g Chickpeas
600ml Vegetable Or Chicken Stock
1 x 400g Tin Chopped Tomatoes
1/2 Lemon Juice Only
2 Tbsp Coriander
Salt & Pepper
Ingredients:
5-6 Pitta Breads
50ml Olive Oil
1-2 Cloves Garlic
1/2 Red Chili
3 Tbsp Olive Oil
2 Stalks Celery
1 Onion
2 1/2 tsp Cumin
A Pinch Of Sugar
400g Chickpeas
600ml Vegetable Or Chicken Stock
1 x 400g Tin Chopped Tomatoes
1/2 Lemon Juice Only
2 Tbsp Coriander
Salt & Pepper
HOW TO MAKE PIZZA SAUCE
Ingredients
400 Grams ( 14 ounces ) of canned tomatoes
2 Tablespoons of tomato paste
1 Teaspoon of dried oregano
2 Teaspoons of dried basil
3 Teaspoons of sugar
1 Teaspoon of ground black pepper
1 Pinch of salt
2 Tablespoons of garlic paste or 2 cloves of garlic
400 Grams ( 14 ounces ) of canned tomatoes
2 Tablespoons of tomato paste
1 Teaspoon of dried oregano
2 Teaspoons of dried basil
3 Teaspoons of sugar
1 Teaspoon of ground black pepper
1 Pinch of salt
2 Tablespoons of garlic paste or 2 cloves of garlic
Raw Chile Rellenos
Chiles Rellenos (makes 6 pieces)
3 peppers of choice: serrano, poblano, red or green bells, anaheim etc...
1/2 cup pumpkin seeds, soaked
1/2 cup sunflower seeds, soaked one day, sprouted one day
1 carrot, chopped
1/2 jalapeno, minced
1 tsp. Mexican oregano
1/2 tsp. black pepper
1 T Nama Shoyu, Bragg's or wheat-free soy sauce
1 tsp. cumin seed
1/4 tsp. cayenne
1 tbs olive oil
1/4 cup water
Cut each pepper into three or four sections, depending on the pepper. Try to keep the stem on if possible, but clean out all of the seeds and trim any extra white sections inside. Save any leftover pieces of pepper for the mole, below.
Soak the pumpkin and sunflower seeds for 30 minutes, drain and add the rest of the ingredients in the vita-mix and process until well blended. You made need a little extra water, but the consistency should be fairly spreadable. Check for seasoning.
Spoon in the pumpkin seed mixture. Smooth the tops with a rubber spatula or the back of the spoon.
Dehydrate for 8 hours at 105F. Serve topped with Mole Sauce (below).
Mole Sauce
on youtube-http://www.youtube.com/watch?v=YRnmFj5-z7o
1 T raw cacao nibs
1 T soaked pumpkin seeds
1 T flax seeds
1 tsp. Mexican oregano
1 tsp. cumin seeds
1 tsp. coriander
1 red bell pepper
1 tsp. jalapeno (or more if you like the heat)
1 tsp. raw honey
1 T. Bragg's, wheat-free soy sauce or Nama Shouyu
Grind the dry ingredients, add to the peppers, honey and nama shoyu and puree in a blender. Check for seasoning. Pour over the rellenos and serve.
3 peppers of choice: serrano, poblano, red or green bells, anaheim etc...
1/2 cup pumpkin seeds, soaked
1/2 cup sunflower seeds, soaked one day, sprouted one day
1 carrot, chopped
1/2 jalapeno, minced
1 tsp. Mexican oregano
1/2 tsp. black pepper
1 T Nama Shoyu, Bragg's or wheat-free soy sauce
1 tsp. cumin seed
1/4 tsp. cayenne
1 tbs olive oil
1/4 cup water
Cut each pepper into three or four sections, depending on the pepper. Try to keep the stem on if possible, but clean out all of the seeds and trim any extra white sections inside. Save any leftover pieces of pepper for the mole, below.
Soak the pumpkin and sunflower seeds for 30 minutes, drain and add the rest of the ingredients in the vita-mix and process until well blended. You made need a little extra water, but the consistency should be fairly spreadable. Check for seasoning.
Spoon in the pumpkin seed mixture. Smooth the tops with a rubber spatula or the back of the spoon.
Dehydrate for 8 hours at 105F. Serve topped with Mole Sauce (below).
Mole Sauce
on youtube-http://www.youtube.com/watch?v=YRnmFj5-z7o
1 T raw cacao nibs
1 T soaked pumpkin seeds
1 T flax seeds
1 tsp. Mexican oregano
1 tsp. cumin seeds
1 tsp. coriander
1 red bell pepper
1 tsp. jalapeno (or more if you like the heat)
1 tsp. raw honey
1 T. Bragg's, wheat-free soy sauce or Nama Shouyu
Grind the dry ingredients, add to the peppers, honey and nama shoyu and puree in a blender. Check for seasoning. Pour over the rellenos and serve.
How to Make a Quiche
Quiches are great because you can make them
with all kinds of different veggies and meats. Here is a step-by-step
tutorial on how to make this delicious meal. Enjoy!
with all kinds of different veggies and meats. Here is a step-by-step
tutorial on how to make this delicious meal. Enjoy!
Asian At Home ::: Fried Rice ::: Tour of Asia
::::INGREDIENTS::::
For Basic Fried Rice (Serve 4)
3 to 4 Tablespoons peanut oil
4 cloves garlic, chopped
1 medium size onion, chopped
1/4 cup finely chopped carrot
3 to 4 eggs(1 medium egg per person)
4 cups your choice of fluffy rice
4 green onions, chopped
1 to 2 teaspoons sea salt and black pepper
#Heat a wok high heat, then add oil and heat. Add galic and onion, season with salt and pepper and stir fry for 1 min until soft, then add carrot and stir fry for another min. Push all the vegetable one side of the wok then add eggs empty spot, then season with salt and pepper, scramble untill the egg is cooked.(1 to 2 min) Quickly mix all the vegetables and egg, add rice, season with salt and pepper then stirring to coat each piece of rice with oil and other ingridients. Remove from the heat, add green onion then stir. Serve warm.
For Thai Shirmp Fried Rice (serve 1)
5 jumbo shrimps
1/4 fresh lime zest and juice
1 teaspoon fish sauce
1 teaspoon sugar
1 Thai chili, seeded
1 teaspoon chopped ginger
1 Tablespoon peanut oil
1/4 of basic fried rice or (1 1/4cup)
1/4 cup chunk pineapple, cut into one bite size
1 teaspoon chopped peanuts
Cilantro, optional
For Basic Fried Rice (Serve 4)
3 to 4 Tablespoons peanut oil
4 cloves garlic, chopped
1 medium size onion, chopped
1/4 cup finely chopped carrot
3 to 4 eggs(1 medium egg per person)
4 cups your choice of fluffy rice
4 green onions, chopped
1 to 2 teaspoons sea salt and black pepper
#Heat a wok high heat, then add oil and heat. Add galic and onion, season with salt and pepper and stir fry for 1 min until soft, then add carrot and stir fry for another min. Push all the vegetable one side of the wok then add eggs empty spot, then season with salt and pepper, scramble untill the egg is cooked.(1 to 2 min) Quickly mix all the vegetables and egg, add rice, season with salt and pepper then stirring to coat each piece of rice with oil and other ingridients. Remove from the heat, add green onion then stir. Serve warm.
For Thai Shirmp Fried Rice (serve 1)
5 jumbo shrimps
1/4 fresh lime zest and juice
1 teaspoon fish sauce
1 teaspoon sugar
1 Thai chili, seeded
1 teaspoon chopped ginger
1 Tablespoon peanut oil
1/4 of basic fried rice or (1 1/4cup)
1/4 cup chunk pineapple, cut into one bite size
1 teaspoon chopped peanuts
Cilantro, optional
汚染水貯蔵タンク輸送へ準備進む
福島第一原子力発電所から出る放射性物質を含んだ汚染水などを保管する大型タンクの輸送作業が４日夜から始まった。製造を請け負った玉田工業の関東工場（栃木県鹿沼市）では同日夕、約１００本のタンクが並べられ、運び出しの準備が進んでいた。
How to prepare Fiddleheads
Maliseet traditional wisdom says that eating fiddleheads will help cleanse the body of toxins and impurities.
Fiddleheads are very good for you indeed! They are high in fibre and rich in potassium, iron, niacin, riboflavin, magnesium, zinc, and vitamins A and C.
It has also just been discovered that fiddleheads contain twice the antioxidents as blueberries and omega-3 fatty acids normally found only in fatty fish.
Fiddleheads are very good for you indeed! They are high in fibre and rich in potassium, iron, niacin, riboflavin, magnesium, zinc, and vitamins A and C.
It has also just been discovered that fiddleheads contain twice the antioxidents as blueberries and omega-3 fatty acids normally found only in fatty fish.
Asparagus with Homemade Salsa
Ingredients:
1 bunch of asparagus, ends trimmed
½ lemon
1 Tbsp. olive oil
1 Tsp. black pepper
1/2 Tsp. sea salt
3 Tbsp. salsa, strained
1 ½ Tbsp. pepper jack cheese or mozzarella (optional), shredded
1 heaping Tbsp. of black beans, rinsed
1 heaping Tbsp. of black olives
½ avocado, diced
Directions:
1. Preheat oven to 425 degrees.
2. Trim ends of asparagus and place on a baking sheet in a single layer.
3. Squeeze lemon juice over asparagus. Season with black pepper and sea salt.
4. Bake in oven for about ten minutes.
5. While asparagus is baking, put your salsa together. Combine salsa, cheese, black beans, black olives and avocado.
6. Remove asparagus from the oven and allow to cool for one minute. Top asparagus with salsa. Enjoy!
Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
Nutritional Content per serving:
Calories: 112 Protein: 4g Carbs: 8g Fats: 8g Sugar: 2g Fiber: 4g
1 bunch of asparagus, ends trimmed
½ lemon
1 Tbsp. olive oil
1 Tsp. black pepper
1/2 Tsp. sea salt
3 Tbsp. salsa, strained
1 ½ Tbsp. pepper jack cheese or mozzarella (optional), shredded
1 heaping Tbsp. of black beans, rinsed
1 heaping Tbsp. of black olives
½ avocado, diced
Directions:
1. Preheat oven to 425 degrees.
2. Trim ends of asparagus and place on a baking sheet in a single layer.
3. Squeeze lemon juice over asparagus. Season with black pepper and sea salt.
4. Bake in oven for about ten minutes.
5. While asparagus is baking, put your salsa together. Combine salsa, cheese, black beans, black olives and avocado.
6. Remove asparagus from the oven and allow to cool for one minute. Top asparagus with salsa. Enjoy!
Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
Nutritional Content per serving:
Calories: 112 Protein: 4g Carbs: 8g Fats: 8g Sugar: 2g Fiber: 4g
2011年6月28日 星期二
（第九堂）姚仁祿與蔣友柏對談「愛與恨」
台北藝術大學關渡講座第九堂，上課日期:2011年4月18日。
姚仁祿老師與橙果設計暨白木顧問創辦人蔣友柏，對談「愛與恨」。
蔣友柏表示，男人的恨是「不服輸」，女人的恨是「放不下」。愛與恨的人生課題，邀您一起分享。
姚仁祿老師與橙果設計暨白木顧問創辦人蔣友柏，對談「愛與恨」。
蔣友柏表示，男人的恨是「不服輸」，女人的恨是「放不下」。愛與恨的人生課題，邀您一起分享。
Hilah Cooking - Borscht
When we left, we each got a CSA box to take home. They were chock-full of beets, carrots, potatoes, onions, squash, fennel, basil, and mint. Such a cornucopia as I had never seen. Looking at that beautiful box, I was struck with the notion that everything needed to make a super-light, super-Summertime, vegetarian borscht was right in front of my face.
INGREDIENTS:
1 pound beets (about 3)
1 large onion
2 large carrots
1 cup shredded cabbage
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon salt (approximate measure, depending on the saltiness of your broth)
1 lemon
Black pepper
Optional: sour cream, fresh dill
DIRECTIONS:
Peel the beets and carrots and cut into matchsticks about 2" by 1/8".
Cut the onion in half from top to bottom, then cross-ways to make little C-shaped onion slices.
Heat the oil in a large saucepot over medium heat until warm.
Saute the beets and carrots and onions for about 10 minutes.
Add the cabbage, broth and salt.
Bring to a boil, then turn down the heat and simmer, covered, about 20 minutes until everything is tender.
Season with pepper and lemon juice. I used an entire lemon. It should taste tangy and sweet.
Serve with a dollop of sour cream if you like, and/or some fresh dill.
This may also be served cold with good results
INGREDIENTS:
1 pound beets (about 3)
1 large onion
2 large carrots
1 cup shredded cabbage
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon salt (approximate measure, depending on the saltiness of your broth)
1 lemon
Black pepper
Optional: sour cream, fresh dill
DIRECTIONS:
Peel the beets and carrots and cut into matchsticks about 2" by 1/8".
Cut the onion in half from top to bottom, then cross-ways to make little C-shaped onion slices.
Heat the oil in a large saucepot over medium heat until warm.
Saute the beets and carrots and onions for about 10 minutes.
Add the cabbage, broth and salt.
Bring to a boil, then turn down the heat and simmer, covered, about 20 minutes until everything is tender.
Season with pepper and lemon juice. I used an entire lemon. It should taste tangy and sweet.
Serve with a dollop of sour cream if you like, and/or some fresh dill.
This may also be served cold with good results
2011年6月27日 星期一
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